Throughout the world over the last 10,000 years (give or take), every culture has been known to produce a fermented beverage, an understandable practice for a number of reasons. People have always needed to drink something to survive, right? But if you were living in the stone-age and you saw your auntie turn green and keel over after imbibing water from the nearby pond, you're probably going to seek an alternative drinking source more agreeable to your health. Reason number one for fermenting beverages. And reason number two? Well, after inventing wines and ales which kill the bacteria in the water, safe to drink, you notice your uncle feeling "happy," and find yourself wanting to join in, thus adding incentive to persist in concocting these wonderful elixirs. That brings us to today, a golden age where we celebrate the history of wine and ale enjoyment by... well, by enjoying wine and ale! So join Errol and Erik as we journey through Delaware taking a taste of the Wine & Ale Trail.

"There's no such thing as a wine connoisseur," says Peggy Raley of Nassau Valley Vineyards. "Wine is a subjective thing. Different judges have different tastes." Evidently, wine competition judges had a taste for Nassau Valley wines, as they've awarded a barrel-full of medals to her wines. These were international competitions, no less, so the competition couldn't have been tougher. From the familiar Pinot Grigio, possessing a hint of grapefruit, to the light sweet Peach Ambrosia, Nassau Valley mixed traditional vintages with a flair for originality.

The vineyard grounds inspired awe, being designed after a colonial look that takes visitors back in time. 8,000 years of wine-making history were on display in the self-guided tour gallery, which included fact-panels and ancient artifacts. Here was a winery/vineyard designed with a desire to inform their visitors in the most welcoming manner possible. Hospitality, authenticity, and sophistication describe Nassau Valley Vineyards.

Now, we love wine, but some days you just need a cold beer. Thankfully, that's why it's a Wine AND Ale Trail, so let's check out the brews!

In 1995, Sam Calgione began brewing beer with a 10 gallon system. This was the beginning of the widely loved craft-brewery, Dogfish Head. To make a long story short (and it really is a long story; go to the brewery and take the Tour du Jour!), they now make 3,000 barrels per batch, packaging 6,000 cases of carbonated concoctions per day.

Statistics aside, those brews have earned another kind of reputation...

"We put... random things in our beers," said bartender Kristin Coughlan at the brewery. Raisins, ancho chilies, saffron, chai tea and chocolate all find their way into Dogfish Head beers. 100% natural, DFH uses no chemicals, preservatives or heat pasteurization, which ends up calling for a greater quantity of hops in the beer. DFH adds more hops than any other craft-brewery. They use so much hops, they've invented new techniques like "continuous hopping." This leads to an acquired taste, and while some drinkers don't like it, the Dogfish has no shame and will continue down the road of originality. Seeing as they're number 16 out of 1,500 craft-breweries in America, the taste has definitely been acquired.

Next, we moved along to 16 Mile Brewery, the newest micro-brewery in Delaware, for a contrast in style and flavor. The brew master didn't like the lack of flavor in industry beers, nor the hoppiness of the craft brews, so he decided to create a traditional English-style ale. Darker complexion and a restrained use of hops characterize an ideal brew to couple with food. No flavors are added to the malt, leading to beers that don't alter your palette while you eat. 16 Mile got their name based on the history of their location: Georgetown. Back in the day, the town of Lewes used to be the Sussex County seat, but farmers and other locals complained it was not a central location. After petitioning, they successfully moved the county seat to Georgetown, which was claimed to be "16 miles from everywhere else in the county."

Whether or not that measurement is true (you can check google maps to be sure) it makes for a good story, and a great name for a brewery. So go English for a day or more and try their beer if you're in the mood for something simple and drinkable.

At this point, we had tasted award winning wine of Nassau Valley, tried the funk and spunk of DFH, and the cozy old-fashion style of 16 Mile, so we decided to head to a place that lay somewhere in the middle as far as style. That was Evolution, or "EVO," as they are known.

Focusing on a balance between traditional and modifications, this brewery serves a broad range of palettes. They have a variety of flavors without being too exotic; for example, their Rise Up Stout is mixed with coffee beans, which adds a great roasted taste to the beer. EVO tailors to the east coast, so to the native that means their beers go well with crabs, salmon, and of course rockfish. Changing with the seasons is also on EVO's priority list, and when we visited, their seasonal beer on tap was the Summer Sessions, a brew of wheat, rye oats and barley. This is the kind of smooth, malty beer that doesn't hit you in the face, yet isn't missing any flavor.

Last on our list of revelry happened to be Fenwick Wine Cellars, a winery not even a year old yet receiving warm reception. Keeping with the traditional taste of the Fenwick area, FWC carries a full list of dry wines to cater to their local crowd. Now, people from out of town such as summer visitors don't always like the dries, and thus the winery has the motto, "Try before you buy." And try we did. I still can't get over that Chambourcin. Fenwick Wine Cellars is another good stop for casual and serious wine drinkers alike.

With so much variety, there's sure to be a winery or brewery to suit your taste along the Delaware Wine & Ale Trail.

...See more of the party here.

Written by Erik Yount. Photography by Errol Webber.