BRAD KNAPP created Pinnacle Ridge Winery, Kutztown, on an historic, six-acre farm that includes a beautifully renovated 1851 barn where the wines are crafted and visitors can sample more than 20 distinct vintages. Open to the public since 1995, the winery uses only locally grown grapes–raised on site and by two other farmers that live within 15 miles–to make its award-winning wines, including its multi-medal-winning Veritas red and Blanc de Blanc sparkling white.
How did you become a winemaker?
I started out from the angle of science. I’m a chemist by training; I earned a degree from Purdue University [in West Lafayette, Indiana] and did my graduate work at the University of Wisconsin, where I got my PhD. I was very interested in wine and enjoyed tastings. I was honing my palate even then. Of course, I was a poor student, so I bought only two bottles a month–one to drink and one to put in the cellar. Actually, I began by first making beer with a friend, a fellow grad student, and then moved on to making wine.
What led you here from the Midwest? Are you a native Berks countian?
No, I’m a Hoosier from Indiana. After graduating from the University of Wisconsin in 1988, I got a job at Air Products in Allentown. That’s what brought me to this area. As I was interviewing for jobs at that time, here and in New York’s Hudson Valley, I searched out local wineries. When I was deciding between the two jobs and places, I chose Berks County for its history, its farmlands and because it was more affordable. I think I made the right choice.
Where can you be found when you’re not working?
In the kitchen. I like to cook. I think it started because a college roommate of mine was a cook and he’d make meals when most students are living on take-out. And I was living in a frat house with this big kitchen that didn’t get much use, so I thought I’d give it a try. Of course, cooking and wine go hand in hand, so I like to create pairings. It’s all part of wine appreciation. I’m a pretty adventurous eater, but I’m partial to northern Italian dishes. I also smoke and barbeque meats and have made my own breads for years.
How adventurous are you when it comes to food? There are some extreme eaters out there; are you one of them?
Well, I’m open to almost anything. For example, offal [organ meats] is not really my thing, although I did have a kidney dish in Paris. I ordered it by accident and ate it. It was okay, but I wouldn’t order it again. Although I did have [beef] tongue tacos and they were good. Some of my favorite foods are sushi, sea urchin and octopus.
What does the future hold for Pinnacle Ridge?
This time of year is always busy and fun. We host several events, and most of them feature music and food with our wines. Our annual Nouveau Weekend is the 17th and 18th–always a great time and a real autumn celebration–and then December brings the yearly open house as well as special deals for those shopping for the holidays. In terms of long-term, my son Erik, who’s a freshman in the wine and viticulture program at California Polytechnic in San Luis Obispo, worked the winery last summer, so I hope he’ll someday play a key role in the family business.
Get bonus recipes!
Check out pinridge.com and click on “News” for some bonus recipes from the winery.
Visit Pinnacle Ridge
Hours: Sun.-Fri.: Noon-6pm | Sat.: 10am-6pm407 Old Route 22, Kutztown, | 610.756.4481
BY MICHELLE E. BIGGERSTAFF | PHOTO BY JOHN SECOGES
