In the beautiful valley between Roanoke and Blacksburg is nestled Beliveau Farm featuring a bed and breakfast as well as an exquisite vineyard. Tassie enjoys a chat with owner and winemaker, Yvan Beliveau. In the kitchen, it?s Shrimp Stuffed Salmon paired with semi-dry vidal blanc, peppers stuffed with couscous perfect for a cabernet franc, and Blueberry Peach Pie with vidal blanc dessert wine.