StoneBrook Winery, located on a 138-year-old family farm in Camp Springs, Ky., abounds with country charm. Lazy dogs rest quietly on the front porch, which offers a great view of the valley. The tasting room and dining area are located in the restored farmhouse, complete with potbelly stove, primitive antiques, quilts, cows and rocking chairs.

My husband and I are greeted by a woman pouring wine behind the bar, and she makes sure we find a comfortable spot to begin our pre-dinner tasting. This casually dressed, friendly woman is Bonnie Walter, who co-owns the winery with her husband, Dennis. She explains that they have been growing grapes on the farm for eight years and have offered tastings for the past three.

Feeling right at home, we take our glasses out back to meet the man preparing our dinner, who also happens to be the winemaker: Terry Shumrick. Winemaking is a family affair for him; his father owned Chateau Pomije for more than 20 years, and his brother is a vintner in Paso Robles, Calif. Although he refined his skill out West,

Shumrick describes himself as a “Midwest guy.” He crafts both traditional and fruit wines, and our sample proves his are a notch above the other locals we’ve tried.

“Time for dinner,” Walter announces from the back door of the old farmhouse. We make our way up the spiral staircase and find our table, reserved by a place card with our names.

The meal begins with tossed salad and fresh baked bread, followed by a choice of one of three entrees: boneless chicken breast, pork ribs or pork tenderloin, each barbecued. The simple menu allows for service that runs like clockwork.

The pork ribs are fall-off-the-bone tender and juicy. Shumrick makes the barbecue sauce, which is sweet and tangy but not too smoky. I enjoy the best ribs I’ve had in the Tristate in as long as I can remember with a glass of Shumrick’s favorite StoneBrook wine, the Cabernet Sauvignon. Uncommon locally, it’s dry, full-bodied and elegant, with notes of black cherry.

My husband opts for the pork tenderloin. An entire pork loin is rubbed with seasonings and grilled, and turns out succulent and flavorful. The meat pairs well with a glass of fruity Vidal Blanc. Zesty, refreshing, not too sweet and very grapey, this is the winery’s first handcrafted wine, and also its top seller. All entrees are served with new potatoes dressed with rosemary and a side of green beans. Simple, but delicious, it’s just what you’d expect to eat in a farmhouse.

The desserts are an exceptional treat, most prepared from scratch by members of the Walter family. This evening’s choices are Oreo cookie pie, apple pie with walnuts, strawberry cheesecake and chocolate raspberry Bundt cake. The chocolate raspberry cake is doused in raspberry sauce, with a thin layer of chocolate icing. We also try the apple pie, with a flaky crust that only grandma can pull off. Both pair nicely with

StoneBrook’s Honey Mead — not sickeningly sweet, but with just enough sugar to make it a dessert wine.

On the porch, we find Shumrick relaxing before heading back to his home in Hyde Park. He shares his secret to great ribs: cover with water and beer, then bake in a slow oven for a few hours. After overnight refrigeration, grill over piping hot coals until the fat bubbles and turns crispy. Just before serving, run them through barbecue sauce. “The sauce never touches the grill,” he says.

StoneBrook Winery is open year-round, with tastings ($5 for five) Friday-Sunday, and dinner with live music ($22.50) every other Saturday night. Make dinner reservations, as seating is limited.