Chef and Master Sommelier Christopher Bates is the man behind Geneva's Element Winery and FLX Table, a restaurant in the form of a 12-person dinner party where diners are treated to a five-course meal with dishes changing nightly. 
Photo courtesy of F.L.X. Table

Situated in rural Southeastern Minnesota, the restaurant at Four Daughters Vineyard serves a sizable menu of small plates, with options ranging from cheese and charcuterie to crab rangoon flatbread and pork belly BLTs.
Photo courtesy of Four Daughters Vineyard & Winery

Cafe at Fox Run Vineyards is open seasonally from April to December, serving seasonal and regional foods whenever possible. Much of the produce comes from the estate’s own vegetable garden. Highlights include wine and cheese boards made with all New York state cheeses, bison meat loaf, and creamy smoked gouda mac and cheese.
Photo courtesy of Spencer Tulis / Fox Run Vineyards

The first winery in Michigan to offer fine dining, Tabor Hill Winery & Restaurant serves a menu of dishes inspired by fresh and locally-sourced ingredients, like raspberry pecan-crusted chicken or pan seared sea scallops with parmesan grits. Modern dining rooms with high ceilings offer fantastic views of the vineyard.
Photo courtesy of Tabor Hill Winery & Restaurant

Fresh, healthy and homemade – these three words describe the food on offer at Westport Winery Garden Resort in Washington. The beverage menu includes nearly three dozen wines, as well as craft beer from Blackbeard Brewing Company, served alongside dishes like pan-fried oysters, crab louie, benedictine quiche or baked fish and chips.
Photo courtesy of Westport Winery Garden Resort

Visitors to Sanders Ridge Winery can opt for lunch or dinner at Roots. The diverse menu is packed with comfort food favorites, from fried green tomatoes and pulled pork fried with pimento cheese sauce to scallop risotto or a deconstructed beef Wellington.
Photo courtesy of Sanders Ridge Winery / Facebook

Open Thursday through Sunday for lunch (brunch on weekends) and dinner, the Vintage House Restaurant serves up house specialties like pan seared duck breast with an apricot Gastrique or veal roulade stuffed with caramelized onions, spinach and grilled portobello mushrooms.
Photo courtesy of Messina Hof Winery

Under the guidance of Executive Chef Orlando Rodriguez, Veraisons Restaurant at Glenora Wine Cellars focuses on regional flavors and ingredients, with close attention paid to where the food comes from. Everything is made from scratch, from the small plates (curried mussels, Korean jackfruit tacos, tempura vegetables) to the entrees (pappardelle with braised beef, duck Magret, salmon with herbed cous cous).
Photo courtesy of Glenora Wine Cellars

Guests of The Restaurant at King Estate Winery enjoy wines from the Pacific Northwest paired with dishes made from organic, seasonal and regional ingredients whenever possible, including ingredients sourced from the estate's own 30-acre garden and orchard. Oregon's famed Pinot Noirs pair with oysters of the half shell, local goat cheese with roasted beets, dungeness crab cakes, line-caught salmon, portobello cannelloni and Oregon hazelnuts with truffled sea salt.
Photo courtesy of King Estate Winery

The open-kitchen lunch served at Niner Wine Estates takes inspiration from all things local. The culinary team sources ingredients from area farmers, butchers and artisans, ensuring the highest quality dishes make it to the table. The restaurant mills their own olive oil and raises their own chickens for farm-fresh eggs. Each dish on the menu has its own suggested wine pairing.
Photo courtesy of Niner Wine Estates