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Cows to chardonnay:


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A winter breeze rustles through the brittle and dormant vines twisting along the hills of Bill Hopkins' vineyard, the latest transformation of a Connecticut farm that since 1786 has been keeping up with changing agriculture, markets and consumer tastes. The 100-acre family farm on Lake Waramaug in western Connecticut's Litchfield Hills has raised sheep, race horses, tobacco, grain crops and dairy cows. Responding to falling dairy prices and the 24/7 demands of running a dairy business, Hopkins quit in 1979 after 25 years and established Hopkins Vineyard. Now, the Universi ty of Connecticut...

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