Vintage 1847 Serves German Comfort Food in a Stone Hill Stable

At Vintage 1847, dinner begins in a building with a past. The restaurant occupies a historic horse barn on the hill at Stone Hill Winery, and the old stable was not scrubbed into a generic dining room. Its architecture remains a central pleasure of the visit, right down to booths adapted from former horse stalls.

It is an unusually fitting place for a substantial plate of schnitzel or roast. The barn has a sturdy, settled-in character, while the setting above Hermann gives the meal a little wine-country occasion. From the winery hill, the outlook takes in the vineyard and town beyond.

Vintage 1847 sits roughly one to two miles from Hermann's Main Street, close enough to fold into a day in town but separate enough to feel like a destination stop. Many diners arrive after a Stone Hill tour or tasting, then settle in for dinner rather than rushing back down the hill.

The former stalls make especially memorable booths. They give a table its own small enclosure and preserve the building's original purpose in a way that is more interesting than a framed historical photograph on the wall.

The room has a comfortable, conversational tone rather than a loud party atmosphere, making it well suited to an anniversary dinner, a honeymoon meal, or an unhurried evening with friends. A game of checkers has also offered an easy way to pass a few minutes before a table is ready.

In the evening, the hilltop location adds another layer to the barn setting. The vineyard-and-town panorama has a gentle romantic appeal, though the experience is just as welcoming for a casual post-tasting supper.

French onion soup is one of the dishes most closely associated with Vintage 1847. It arrives under a generous cheesy topping, providing the sort of warm, savory opening that makes a full dinner sound like a very good idea.

A fresh salad with house-made balsamic vinaigrette and warm rolls offers a lighter beginning. It is a useful counterpoint before the richer German plates begin arriving, especially at a table where people plan to sample several things.

The kitchen's German-inspired side of the menu centers on the food many people hope to find in Hermann: schnitzel, sausage, roast, and spaetzle. These are not dainty tasting portions. The meal has the satisfying, sit-down heft that suits a winery afternoon turning into evening.

For an introduction, the German Trio brings together schnitzel, sausage, and roast on one plate with traditional sides. Warm German potato salad, carrying bacon flavor and a subtle tart edge, has the sort of familiar-but-distinct personality that makes diners linger over a side dish.

The braised red cabbage is served warm and slightly sweet. It gives the richer meats a welcome lift and is more than decorative color on the plate.

Schweineschnitzel is presented with a tender interior and a light fried coating, rather than an aggressively heavy crust. The seasoning stays restrained, allowing the crisp exterior and pork to do the work.

Chicken spaetzle offers another comfort-food route, with the spaetzle made in-house. It is the sort of dish that fits the old-barn surroundings perfectly: simple in concept, generous in spirit, and much better enjoyed with time to spare.

The menu has room beyond the traditional plates. A 12-ounce ribeye gives steak-minded diners a familiar option, while the smoked trout melt has appeared as a special, served with a pickle. There is also spinach-artichoke dip for a shareable start.

That variety helps when a table includes both devoted schnitzel eaters and someone who simply wants a sandwich or steak. A vegan burger has also been available, adding another option to a menu that does not limit itself to one culinary lane.

Children have a basic selection of pizza, a burger, and chicken strips. It keeps the family meal straightforward without asking every younger diner to develop an immediate enthusiasm for red cabbage.

A meal here naturally pairs with Stone Hill wine. The restaurant has a broad wine list and offers wine flights, giving diners a chance to continue exploring after a winery visit without having to make the evening overly formal.

Blackberry wine and Norton have both made agreeable companions to dinner. The former can bring a fruity note alongside salty, savory food, while Norton makes sense with the deeper flavors of roast, sausage, and steak.

Vintage 1847 also works well after a day that has included both wine and whiskey tasting. At that point, warm soup, a basket of rolls, and a plate built around spaetzle are a considerably better prospect than another small snack.

Dessert can continue the comfort-food theme. Bread pudding is a natural follow-up to a hearty dinner, particularly when the table has lingered over wine.

Caramel-toffee custard apple pie offers a more elaborate finish, bringing fruit, custard, and candy-like richness together in one dessert. Sharing is not a bad approach after the German Trio, though nobody will object if a separate fork appears.

Reservations are a good idea, particularly around opening when the dining room can fill quickly. The restaurant is popular for celebrations as well as casual winery-day stops, and the stall booths are not the sort of tables people hurry away from.

Stone Hill Winery has a free parking lot with ample reported parking. Once seated, plan on a real meal rather than a quick bite: the German plates are hearty, and the setting rewards taking dinner at an easy pace.