The Group Travel Leader

OHIO 2017

The online home of The Group Travel Leader, America's leading publication for the group travel industry. Articles on hot destinations, attractions, news and travel trends from across the country and around the world.

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Page 27 of 75

28 2 0 1 7 o h i o h a s i t ! g r o u p t r a v e l g u i d e Courtesy Gervasi Vineyard Courtesy Gervasi Vineyard Courtesy Lake County Visitors Bureau Gervasi wine tasting Lodge at Gervasi Vineyard Saint Joseph Vineyard e Grand River Cellars Winery and Restaurant also accommo- dates groups with indoor seating next to a beautiful fi replace and a large outdoor patio in the woods. Visitors can enjoy music with their wine year round. For groups visiting in August, Vintage Ohio features the area's wine off erings on the grounds of Lake Metroparks Farmpark in Kirt- land, Ohio. e summer wine and food festival the fi rst weekend in August off ers regional wines for sampling, as well as local cuisine and entertainment. GERVASI VINEYARD CANTON A Tuscan-inspired, upscale experience awaits groups that visit family-owned and -operated Gervasi Vineyard. e owners reinvent- ed the last remaining working farm within Canton's city limits, which dates to the early 19th century. Dining, tours, tastings and cooking classes draw from the family's Italian heritage. e vineyard's luxury AAA Four-Diamond villas feature 24 suites with fi replaces. Each four-suite villa faces the lake and has its own lobby and patio. Rooms in the original 1830 Farmhouse combine modern conveniences and rustic charm. One of the three restaurants on the property is e Bistro, housed in a late-1820s barn. e Bistro seats 160 diners and serves an up- scale, rustic menu using fresh, sea- sonal ingredients. Each restaurant off ers samplings and private dining for groups. Next door, e Market- place sells gifts, such as imported Italian pottery, and was originally a three-room summer home with no running water. e Villa Grande Event Facility hosts conferences and events with seating for up to 144 guests for dinner. Groups can opt for an in-depth, pairing tour led by a member of the winemaking team. Wine and culinary classes, at the Culinary and Wine Education Center, off er personalized instruction and the chance to create a meal and dine at the conclusion of class. "Group tours at the Crush House can be bookended by lunch or a tast- ing," said general manager and co- owner Scott Swaldo. " e winery produces 100,000 bottles each year, and the wine is only sold on prop- erty." W I N E R I E S

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