Swift House Inn

Burlington, Vermont

Vergennes, Vermont

$16.00 for hot and cold breakfast, $10.00 for cold breakfast, $8.00 for children's breakfast. $13.00 for a guest joining a guest of the inn.

Produced in the Méthode Champagnoise, the king of wines is only Champagne if it is from the region of Champagne in France. These spiritually contemplative wines often spend years sur lie where the residual yeast in the bottle results in a wonderfully bready nose. Champagne is always a blend of still wines, frequently made from Pinot Noir (a black grape) and Chardonnay

Produced in the Méthode Champagnoise, Cava is made in 6 different regions in Spain, though 95% comes from Penedès. Typically fruitier than Champagne, Cavas are truly refreshing, frequently with notes of Lemon, Earth and Mushroom and a terrific acidity that makes pairing with nearly any food possible

From Veneto in the northeast of Italy, Prosecco displays simple fruit flavors with an underlying bitterness. Prosecco is not produced in the Méthode Champagnoise, but rather by the Charmat method in which the secondary fermentation which produces the effervescence is conducted in pressurized tanks

Sparkling wines from outside Champagne are very often created in the Méthode Champagnoise, but cannot be called Champagne

Yellow Apple, Star Fruit and Pineapple are common in warm climate Chardonnays. Butter and Oak are often features typical of California and other New World Chards. Cooler climate European Chardonnays show hints of Quince, Lemon, Olives or Cucumber with mineral or chalky notes. Medium to Full body

Lime, Gooseberry, Grapefruit, Cut Grass, and perhaps Green Melon are common in cool climate Sauvignon Blanc wines. In warmer climates, White Peach and Melon notes are apparent. Light to Medium Body

Except for the Prädikatsweins, Riesling is typically a dry wine with a great acidity that compliments almost any food. Warm climate Rieslings show Nectarine and Orange flavors. Cool climate Rieslings show more Lime, Apple, Beeswax and Jasmine

Lemon, Yellow Apple and Melon dominate, while warmer climate Pinot Gris/Grigios will suggest Apricot and Nectarine. Cooler climates will show Lemon and Lime. Light to Medium body

Orange wine is a unique and ancient category of wine. Made from nominally white grapes such as Pinot Gris, the wine making process is much nearer to that used in red wine production. Grapes are pressed and rather than draining off the free run juice, the wine sits on the skins (macerates) for anywhere from days to weeks, frequently even fermenting on the skins. The wines thus pick up color and body during this maceration. Typically these wines are produced "naturally" with little intervention or stabilizing additives

A native of Bordeaux, Cabernet Sauvignon is the noble red grape known around the world. With medium to high acidity, it pairs well with food. Typically, Cabernet Sauvignon wines will show notes of Black Currant, Plum, Black Cherry, Cedar, Vanilla and Bell Pepper. Full bodied

Another noble grape from Bordeaux, Merlot shows notes of Blueberries, Plum, Black Cherry, Chocolate, Spice, Cedar and Vanilla. Full bodied

The parent grape of Cabernet Sauvignon, Merlot, Hondarrabi Beltza and Carmenère, it shows aromas of Raspberries and Red Fruits. Light to Medium body with soft tannins

These wines are typically a blend of three grapes: Grenache, Syrah and Mourvedre (GSM). Notes of Raspberry, Blackberry, hint of Lavender and Spice. In cooler climates, Red Currant and Dried Strawberry are common, while warmer climates produce wines with notes of Fig and Clove

Notoriously difficult to grow, Pinot Noir originated in Burgundy. Acidity is medium to high, making paring with foods straight forward. Notes of Cranberries, Cherries, Strawberries, Mushrooms, Earth, and Smoke are common. Light to Medium body

Blackberry, Strawberry and Peach preserves are common with an underlying White Pepper spiciness. Full bodied

Native to the Rhône Valley of France, these wines can show Blackberry, Raspberry Jam, Leather, Black Pepper and Smoke on a meaty core. Medium body and often slightly higher alcohol

Originating in southwest France where it was known as "Cot", Malbec is most commonly associated with Argentina where it thrives. Notes of Plum, Blueberry, Tobacco, Black Pepper and Vanilla are common. Medium to Full body

Initially named for the French botanist Francois Durif, Petite Sirah produces mouth-filling, concentrated, deeply purple and often tannic wines with notes of Spice, Blue and Black Fruit, and Pepper. Pairs well with braised or grilled meats and meaty pasta dishes

The "foggy" grape, known best by the names of the regions within Piedmont in which it thrives, Barolo and Barbaresco, the Nebbiolo grape produces wines with notes of Rose Petals, Leather, Tar, Clay Pot, Cranberry and Cherry. Since the 1990s, Nebbiolo-based wines are much more approachable after five years than ever before. High in tannins, excellent acidity. Full body

The most widely planted grape in Piedmont, Italy, Barbera wines show Sour Cherry, Licorice, Blackberry and Black Cherry notes. Great acidity makes this a very food friendly wine. Light to Medium body

The noble grape of Tuscany, these wines show notes of Red Currant, Roasted Tomato and Clay Pot. Warmer climate wines will also show Blackberry and Raspberry. Acidity makes these wines a natural for pairing with food. Medium body

Valpolicella wines are a blend dominated by the Corvina grape. Their acidity makes them great with food, showing notes of Sour Cherry, Cranberry, Strawberry, Green Peppercorn, and Almond. Medium body. Amarone wines are a blend of the same grapes as found in Valpolicella but are dried nearly to raisins before being made into wine. Very rich in body

Aglianico is a classic, full body wine from Southern Italy with Smoke, Game, Plum and Fig notes. Dolcetto is another grape from Piedmont producing fruity, low acid wines with notes of Licorice. Super Tuscan wines typically contain international, noble grape varieties such as Merlot or Cabernet Sauvignon, and thus do not fit within the traditional Italian DOC system

Spanish in origin, Garnacha is known as Grenache in France. In Spain's warm climate, Garnacha produces wines with Prune and Fig flavors in a Fruit forward, Full body style with notes of Leather. In cooler climates, it shows notes of Dried Strawberry, Herbs and Tobacco

The noble grape of Rioja and Ribeira del Duero, Spain. Tempranillo-based wines will show Cherry, Fig, Strawberry Sauce, Cedar, Tobacco, and Dill notes. Medium to Full body and acidity

A nearly forgotten regional grape of Northwest Spain. Similar in profile to Merlot, Mencía wines also show notes of Sour Cherry, Pomegranate, Strawberry and Blackberry. Medium to Full body with great acidity for pairing with food