Metro Wines Blogs

Metro Wines Asheville, NC

Klinker Brick Wine Tasting

News Release: Saturday, March 25th, 2017
About: Klinker Brick Wine Tasting
 
Please join The Asheville School of Wine to meet Farrah Felton-Jolley of Klinker Brick and taste a selection of their highly regarded wines "on the house" on Thursday, April 27th from 5 to 6:30 @MetroWines.

About Farrah Felten-Jolley, VP Marketing & Sales

Farrah joined the winery in 2009 after graduating from the University of the Pacific with a degree in Business Administration. With a passion for grape growing, organic gardening, cooking and a love for wine, it was only natural that she would join the family business. Farrah, representing the sixth generation of growers, immediately began traveling to sell the family wines under Lynne Barnard, former President of Klinker Brick. In 2015, Farrah took on the role of VP of Sales and Marketing.

 

Why the name Klinker Brick:

We are often asked why we named our winery, Klinker Brick. Klinker Bricks are highly prized bricks that grace many of the historical buildings in Lodi, including our home. Chosen by Craftsmen architects in the 1920’s for their distinctive qualities, including unique shapes and dark, rich color, they are denser and heavier in weight than regular bricks. “Klinker” refers to the unusual sound that they make when banged together, because of their density. Rich, deep color, enormous density, unique and distinctive features are the same qualities found in our Old Vine Zinfandel and Farrah Syrah. And, we hope it is a name that you are not likely to forget!

The Mission of Klinker Brick:

The Felten Family own and manage fifteen individual vineyard blocks of “Old Vine” Zinfandel that range in age from 40 to 120 years old. Each vineyard is planted in sandy loam soils in the Mokelumne River Appellation of Lodi and the Clements Foothills.

In the nineties, the family began to market their zinfandel in the bulk wine market, selling to a number of prestigious, benchmark producers of Zinfandel in Napa and Sonoma Counties.

In 2000, Steve and Lori produced their first vintage of Klinker Brick Old Vine Zinfandel. They continue to produce wine from all of the vineyard blocks, culling only the very best lots for bottling Klinker Brick Old Vine Zinfandel and designated vineyard wines. They produced their first vintage of Farrah Syrah in 2001.

The Feltens and Klinker Brick have one goal…produce world-class wine.

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Contact for MetroWines: Gina Trippi

Charlotte Street! It's the Next BIG Thing!

gina@MetroWinesAsheville.com

 
 
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Isa's Bistro Wine Pairing Dinner: SPAIN

News Release: Saturday, March 25th

About: Wine Pairing Dinner at Isa's Bistro
 
Isa's Bistro, together with The Asheville School of Wine @MetroWines and Grapevine Distribution present SPAIN! on Monday, May 8th starting 6pm at Isa's Bistro located at 1 Battery Park in Asheville.
 
Chef Duane Fernandes will prepare an innovative take on Spanish dishes offering five courses paired with wines from Frontier Wine Imports. Tom George, founder of Frontier Wine Imports, will join us to discuss the parings and his portfolio. 

The cost of this event is $75 plus tax and gratuity. Isa's Bistro offers complimentary valet parking. This courtesy does not include tip for the valets. To reserve your seat, please call Isa's Bistro at (828) 575-9636.

The last wine pairing dinner at Isa's Bistro SOLD OUT so you cannot call too soon!

About Chef Duane Fernandes:

Serving lunch and dinner seven days a week, as well as Sunday brunch, Isa’s menu is specialized to celebrate the freshness of Western North Carolina’s seasonal harvest and fresh local produce. Executive Chef and General Manager Duane Fernandesbrings his seasoned culinary finesse to the table preparing cuisine that is innovative, seasonally inspired and new American. Chef Fernandes leads the culinary team at Isa’s Bistro after taking leave from the four-star Horizons restaurant at the Grove Park Inn Resort & Spa. Fernandes also previously acted as the Executive Chef ofGabrielle’s at the Richmond Hill Inn.

Educated at Johnson & Wales University and then the Culinary Institute of Charleston, Fernandes spent much of his early career polishing his abilities in the celebrated kitchens of Charleston’s four-diamond Peninsula Grill and the five-diamond Jefferson Hotel in Richmond, VA. His blossoming career then led him to the kitchen of Thomas Keller’s iconic Michelin 3-star Per Se in New York.

 
About Frontier Wine:
During a three year corporate transfer to Spain, Tom George developed an appreciation for Spanish wine, food, music and culture. Tom decided to turn his new passion into a career and founded Frontier Wine Imports in 1991. 
 
His initial portfolio contained only four wines but the wines exemplified the qualities on which the portfolio was built and maintains today: unique and expressive wines with character, excellent quality to price ratio, and indigenous grape varietals.
 
Frontier currently imports over 100 wines, sherries, cavas, ports and Madeiras from the Iberian Peninsula and sells in 39 states.
 
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Contact for Isa's Bistro: Ashli Lagaly
Marketing and Special Events Coordinator
 
Contact for MetroWines; Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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ASPCA Dog Rehab in Weaverville

Some dogs need a little TLC and training before they go to forever homes. Take us, greyhounds, for example. We don't understand glass like windows and glass doors. Never seen it. And sometimes, because we only saw other greyhounds, we don't understand other breeds. That's why the greyhound foster program is so important. But some dogs have more challenges. And this great place in Weaverville can help! Help them to help if you can.

                                      Your Shop Dogs with Love, Cate and Bandit

Story and Photographs from The Asheville Citizen Times

Story by Beth Walton

WEAVERVILLE - Construction has begun on the $9 million dog rehabilitation facility the American Society for the Prevention of Cruelty to Animals plans to put in Buncombe County.

The 35,000-square-foot center will be at an old cement plant on Murphy Hill Road in Weaverville. Permits were filed with the county last month.

The ASPCA Behavioral Rehabilitation Center should open between September and December, said Emily Schneider, a spokeswoman for the ASPCA, a  New York-based nonprofit that supports shelters, rescue and advocacy groups across the U.

The center, likely to be the first-ever facility dedicated strictly to providing behavioral rehabilitation to canine victims of cruelty and neglect in the United States, will provide evidence-based training for shelters around the country and a greater capacity and more resources to help traumatized dogs, Schneider said.There will be 65 kennels, and dogs entering the program will spend an average of 12 weeks in treatment.The facility will include a dormitory and several teaching spaces for animal welfare professionals to learn effective behavior rehabilitation techniques and sheltering protocols to help behaviorally challenged dogs become suitable for adoption, she said.
 
The center is set to employ 30 to 35 people, including experienced behaviorists and trainers. Decisions about hiring will likely be made in the late summer or fall, but that will depend on the construction process, Schneider said.
 
The ASPCA started informally testing new behavior modification practices with abused dogs years ago at temporary facilities in warehouses and fairgrounds, Matthew Bershadker, president and CEO of the animal welfare agency told the Citizen-Times in 2015.

Initially, dogs would score poorly on behavior screening, but staff and volunteers were able to improve their quality of life to prepare them for adoption, he said. The ASPCA formally expanded its research at the St. Hubert's Animal Welfare Center in Madison, New Jersey, in spring 2013.

The pilot program ran for four years, and the ASPCA is gearing up to celebrate the seven dogs that are part of its last group of canine graduates before opening the permanent facility in Weaverville.

“The progress we’ve made since the opening of the center (in New Jersey) nearly four years ago is remarkable,” said Kristen Collins, senior director of ASPCA Anti-Cruelty Behavior Rehabilitation, in a statement.

“We’re proud of what we’ve accomplished so far and look forward to continuing and advancing the work at our new permanent facility, which will have greater capacity to train visiting professionals as well as rehabilitate animals.”

Founded in 1866, the ASPCA operates on the belief that animals are entitled to kind and respectful treatment at the hands of humans, and must be protected under the law.

With $214 million in reported net assets in 2015, the nonprofit is the largest animal welfare agency in the United States.

 

The ASPCA acquired Asheville's Humane Alliance, a world renown high volume spay and neuter clinic and training facility, in 2015. The move allowed the program's budget to expand by an additional $1 million annually.

Some of the 1.3 million dogs euthanized in shelters across the country each year are put down because they suffer from behavior conditions that are the result of cruelty, abuse and neglect, Bershadker said in 2015. These animals come to shelters from places like puppy mills, hoarders and dog fighters where they were never socialized for human interaction.

"Overwhelmingly, we saw you can turn an incredibly fearful, unsocialized dog into a loving pet," he said that January when the ASPCA announced its plans for the Weaverville center.  "They are called companion animals for a reason. Dogs and cats do best when they are living with people."

Rehabilitation is done by desensitizing animals from their prior, horrific everyday experiences and exposing them to ordinary everyday activities at their own pace, Bershadker said.

Behaviorists do simple things like putting a collar on a dog for a few seconds and then removing it, he added. They also expose animals to a television or read to them so they can get use to hearing a human voice.

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Cartwheels for Dollars for Rescue!

Beth Walton reports for The Asheville Citizen Times that 9 year old Agnes Keyser raised $1,000 for Brother Wolf!

We LOVE you Agnes. And thank you. Your Shop Dogs, Cate and Bandit. The story:

ARDEN - Agnes "Aggie" Keyser was given $1 and told to change the world as part of a fourth-grade school project.

Hundreds of cartwheels, pull-ups and toe-touches later, she and her friends raised more than $1,000 for Brother Wolf Animal Rescue.

Keyser took her dollar and put it in a donation jar at Hard Exercise Works, the gym off Hendersonville Road where her dad likes to work out. She made an agreement with gym owner Arnoldo Alvarez that she’d do one gym movement for each dollar she raised.

"Animals bring joy to people's lives," said Keyser, a 9-year-old who attends Glen Arden Elementary School. She has four fish, two dogs and six chickens at home.  "I love animals," she said.

Keyser's goal was to reach $200, but people kept giving. Before she knew it there was more than $500 in the jar. Later, another gym member anonymously committed to matching the donations, raising the total just over $1,000.

This month Keyser rounded up two friends and two dads and the five got to work, doing 100 exercises each. Keyser did 20 cartwheels, 5 pull-ups and 75 toe-touches all in one afternoon.

"The support of individuals like Agnes — folks who love animals and believe they can make a difference — is what makes this community so strong," said Jackie Teeple, marketing and media director for Brother Wolf Animal Rescue, the largest nonprofit no-kill shelter in Western North Carolina.

 

"Whatever your age or situation, each of us can truly be a part of the solution, and everyone's efforts together really matter," she said.

Last year Brother Wolf took in more than 5,000 abandoned animals. Of those, almost 3,500 were adopted locally. Nearly a thousand were sent to partner rescue groups and some 500 feral, community cats were neutered and returned to their colonies.

The project was a success, said Agnes' mother, Tara Keyser. "She learned that people are really generous and that there is a soft spot in people's hearts for animals," she said.

"She learned that even as a kid she can do some pretty remarkable things and influence people's lives and animals' lives as well."

GET INVOLVED

To learn more about Brother Wolf Animal Rescue, visit www.bwar.org or contact the shelter at 828-505-3440 or info@bwar.org. The adoption center is located at 31 Glendale Avenue in Asheville.

 
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What's in Processed Wine?

In a New York Times article titled "The Pleasures of Processed Wine," author Bianca Bosker offers an opinion on Big Box Wine which discusses additives and the possibility of labeling wines much like any other prepared food. 

Excert from the article:

Maybe they’d want purplish wines with blackberry aromas, or low-alcohol wines in a pink shade. Whatever it was, there was no feature winemakers couldn’t engineer.

Wine too full of astringent, mouth-puckering tannins? Add Ovo-Pure (powdered egg whites), isinglass (fish bladder granulate) or gelatin. Not tannic enough? Replace $1,000 oak barrels with stainless steel and a bag of oak chips (toasted for flavor), tank planks (oak staves), oak dust (what it sounds like) or a few drops of liquid oak tannin (pick between “mocha” and “vanilla”). Cut acidity with calcium carbonate. Crank it up with tartaric acid. When it’s all over, wines still missing that something special can get a dose of Mega Purple, a grape-juice concentrate that has been called a “magic potion” for its ability to deepen color and fruit flavors.

More than 60 additives can legally be added to wine, and aside from the preservative sulfur dioxide, winemakers aren’t required to disclose any of them.

Entire article HERE.

Response from The Asheville School of Wine @MetroWines:

We’d like to add a couple of thoughts to the article “The Pleasures of Processed Wine” in the March 19, 2017 issue of Sunday Review in the New York Times. 

You don’t need to buy a wine laced with chemicals to enjoy a tasty wine at a low cost. There are plenty of wines around the consumers’ average purchase price of $9.89 that will please wine “newbies,” as referenced in the article, that don’t contain the 60+ additives legally allowed in wine, at least in our wine shop. The article mentioned a few of the less alarming ones like fish bladders and mega purple. But the article did not reference the synthetic chemicals like plastics and pesticides that are also used.

One simple solution is to require wine labels to disclose all ingredients just like labels on any other processed food or beverage. The information will be there to inform all who wish to read it.

We encourage you to shop additive free, quality wines @MetroWines. And we encourage you to ask questions about the contents of the bottle. Hey, it's your body!

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Tricky Rabbit Wine Tasting

News Release: Saturday, March 18th, 2017

About: Tricky Rabbit Wine Tasting @MetroWines
 
Please join The Asheville School of Wine as we host the wildly popular Tricky Rabbit line of wines from Chile.  Both white and red wines from Tricky Rabbit will be "on the taste" and "on the house" on Thursday, March 30th from 5 to 6:30.
 
"Tricky Rabbit" Wines have staked a claim in the wine world by mixing varietals that are not often partnered such as their Sauvignon Blanc & Carmenere blend!
 
"Tricky Rabbit" Wines to be poured at the tasting include blends of Sauvignon Blanc & Carmenere, Pinot Noir & Syrah, Cabernet Sauvignon & Syrah and Chardonnay & Viognier. Expect special event pricing!
 
"Tricky Rabbit" Wines are made by InVina, a state of the art winery in the Maule Valley in Chile. The grapes are from vineyards in four different microclimates. InVina received the "Sustainability Certificate" in 2013 and is committed to an environmentally conscious use of the land and to packaging that has minimal impact on the environment.
 
More about "Tricky Rabbit" Wines from InVina: http://www.invina.net/TRICKY/trickywines.html
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525

    

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Cascina Barisel Favorita

 

All about it from Piedmont Wine Imports.

Cascina Barisel

Who: Franco Penna

Where: Canelli

What grapes: Dolcetto, Barbera, Favorita, Moscato

How many bottles: 35,000

Key facts: No chemical fertilizers or insecticides are used on this five-hectare family estate. A south facing three-hectare calcium-rich monopole sits immediately behind his cellar and is the source of most of Barisel’s grapes.

Barisel Vineyard

Franco Penna is a patient man. His winery is remarkably hard to find, hiding in plain sight among segmented roads bearing the same name and non-contiguous house numbers. His house number is 30, number 31 is at least a kilometer away. Across a main road. Guarded by a not-so-friendly dog. Canelli is rich in wineries, numerous enough that innocent pedestrians are ignorant of this five-hectare family estate at the beginning of a south-facing hillside more or less in the outskirts of town. I found my way to the wrong cellar a couple times before ultimately winding up the drive to meet our waiting winemaker.

Franco has been a grower since 1985. Penna’s father bought the house in 1965 and grew grapes on the land. His brother grows some of the fruit Cascina Barisel utilizes: all his fruit comes from the family’s vines. In conversation about the property, it is clear that Penna is enjoying himself. He has perspective and a sense of humor, but this lightheartedness does not signify a lack of dedication or purpose. He has the charisma of a man 100% in control of his life’s work.

“I do everything. I work in the vineyard, in the cellar, I sell the wine….” In the vineyard Penna works without chemical fertilizers or insecticides. Franco says his parents taught him to respect nature. “I work mechanically, not with chemicals.” In the cellar, temperature-controlled fermentation tanks keep the estate’s flavor profile one of decidedly fresh fruit aromas.

The Dolcetto from Barisel is a low-key masterpiece, subtle and fine.

Foravia is wild herb and pithy citrus; wine from Piemonte on a seaside holiday. Put it on your table next to (Favorita/Vermentino) from Liguria or Sardinia and Foravia reveals talent for understatement. It is measured and brimming with local character.

Recently Franco built a new cellar with old bricks under his house. You can see the roots of his vines coming through the marl from five meters above. In this very clean, cool underground space he has a corner devoted to a natural spring, one of many local water sources that these roots are seeking. Their struggle is the origin of good wine in this good terroir. Franco Penna’s single-handed careful and constant work completes their labor.

SPRING 2014 Update

I know Franco Penna well. He lacks the self-righteousness of natural farmers, and he has a good sense of humor. He’s not an outwardly ideological guy. In his cellar while tasting no-sulfur natural yeast Dolcetto, in the middle of 15 hilly acres of scrupulously tended chemical-free vines, I think I see the core identity of Franco. He is action not talk. His talk is lively and gently irreverent, untethered to the professionalism of Cascina Barisel. He wants people to taste his wines because they taste good, and that is how he presents them. He is quick to discuss the wines of other estates that we taste together, and he seems to enjoy interaction with other winemakers. He has opinions. He is very generous. The estate’s cellar is very well maintained. Many additional hours of labor clearly go on at Barisel to create even-keel, understated and exceptionally affordable wines. I scan down a sheet of available quantities: there isn’t much wine! Franco prices his wine to sell “I have to make a living with wine, this is not a rich man’s hobby for me,” and to drink. They are seamless and perfectly representative daily wines, clean, direct and good.

The sun may be shining but rainwater is still draining down the hills of Astigiana. Light chalky clay soils stick to my fancy leather shoes and stain one of the three pairs of pants I possess. So much for packing light. I don’t go to the top of Franco’s hill, I stop mid-slope among stunted mean old Moscato vines, sick of sticking and sliding and wondering how much better the view could really get. A truck is delivering bottles, it’s time for me to get out of Franco’s way and out onto some little road. We’re meeting up again soon for pizza anyway.

Cascina Barisel Dolcetto Monferrato DOC

  Organic. Calcareous marl soils. This wine is harvested from the middle of Cascina Barisel’s south-facing slope. Penna does vigorous cluster pruning to create intensity in the finished wine. The fruit is picked in two passes, to harvest it at optimal maturity. 100% de-stemmed, and fermented in stainless steel. The wine is bottled in spring, with minimal sulfur (<20mg/l.)

Cascina Barisel Moscato d’Asti Canelli DOCG  Organic. Calcareous marl soils. 50-year-old vines. Very gently pressed, fermented in pressurized, temperature-controlled stainless steel tanks.

Organic: Organic
Soil type: South sloping calcareous marl.
Elevation: 300-350m
Grapes: 50 year old Moscato vines.
Method of fermentation: Gently pressed and fermented in pressurized, temperature-controlled stainless steel tanks.
Bottles made: 10,000
Cascina Barisel Perdesne’ Rosato

It tastes a little mysterious. Dark, mellow, this is a full-bodied flavorful rose that does not punch you in the mouth (or nose) with aggressive acidity, or tropical fruit-bowl aromatics. In its own way, Perdesne is subtle. The roundness and amiability of Perdesne makes it very food versatile. Made with dolcetto, The name, Perdesne, means “for lunch” in Piedmontese dialect.

Cascina Barisel no sulfur added Dolcetto Monferrato DOC I’m agnostic when it comes to the natural wine community no-sulfur vs. low-sulfur debate. Tasted side-by-side in Franco Penna’s cellar, this no-sulfur cuvee seemed more complete, complex, exotic… the low-sulfur version (which I also import) was more bright and direct, its appeal tied to refreshing red fruit. I like Dolcetto with duck (if you have time to prepare duck) but it really suits a lot of autumn flavors: acorn squash, black lentils, farro, chard. Turkey, too.

Cascina Barisel Bianco “Foravia” Monferrato DOC 
Organic: Organic
Soil type: South sloping calcareous marl/limestone
Elevation: 300-350m
Grapes: Favorita
Method of fermentation: Fermented in Stainless steel tanks.
Bottles made: 3,000
Cascina Barisel Barbera “Listoria” d’Asti DOCG
Organic: Organic
Soil type: South sloping calcareous marl/ limestone
Elevation: 300-350m
Grapes: 50-year-old Barbera vines
Method of fermentation:
Bottles made: 5,000
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Anita Riley Book Signing TODAY

News Release: IMMEDIATE

Anita Riley in Shop TODAY from 3:30 to 4pm
Anita Riley, formerly of MetroWines!, stops in shop TODAY from 3:30 to 4pm to sign copies of her new book: "BREWING AMBITION: Recipes and Stories from the Women of North Carolina Craft Beer."
 
Anita Riley is Certified Beer Server Cicerone. She studied Brewing, Distillation, and Fermentation at Rockingham Community College and ABTech. After starting the Beer Program @MetroWines, Anita joined Mystery Brewing Company (http://www.mysterybrewing.com/index.html) as the Cellar Operator in 2015. In addition to writing her first book, Anita Riley still contributes to local publications and regularly posts on "Brewing UP a Storm" for MetroWines (https://www.metrowinesasheville.com/brew-blog)
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Meet The Treasure Hunter!

News Release: Saturday, March 11th, 2017

About: Treasure Hunter Wine Tasting with The Treasure Hunter!
 
Please join The Asheville School of Wine as we welcome Hunter Vogel, The Treasure Hunter, for a wine tasting "on the house" of his discoveries on Wednesday, April 5th from 5 to 6:30 @MetroWines. Parking is, as always, free, close and easy.
 
What's it all about? Hunter Vogel says: "Treasure Hunter wines are micro-lot and one time releases.  Each lot represents the best of it's appellation, varietal and the winemakers who have crafted them.  They are the crème de la crème of terroir driven wine excellence but get them quick before your next favorite wine is gone forever!"
 
Follow The Treasure Hunter on facebook here: https://www.facebook.com/TreasureHunterWines/
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Wine Class: Italy!

News Release: Friday, March 10th

About: Asheville School of Wine Class: Italy!
 
Please join Andy Hale of The Asheville School of Wine @MetroWines to learn about wines from Italy by "tasting your way through the country" on Thursday, April 13th from 6 to 7pm @MetroWines. 
 
"What makes our classes different is our approach," says Andy Hale, Education Director @ MetroWines. "We strive to be both informative and substantive in a casual atmosphere."
 
$20 for the class. Call 828-575-9525 or buy tickets on line here: https://www.metrowinesasheville.com/store/product/wine-class-italy/
 
Parking is free, close and easy.
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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LOVO Cabernet Veneto

Imported by Small Vineyards, Seattle

From the Label:

For over a century, the LOVO Family has been producing delightful wines in theri tiny village in the mountains of Colli Euganei. Winemaker Salvatore, his wife Rita and their daughter Silvia, passionately carry on their tradition "to honor our family, our land, and our neighbors around the world." This Cabernet is strikingly fresh and bright, made in a lighter style that bursts with aromas of fresh, ripe fruits, sun dried herbs, and has a playful zesty-ness on the palate.

Wine Tasting Notes

Salvatore Lovo has a heart for small winemakers. That's why he created a mobile bottling company that allows the little guys to bottle at their own cellar, controlling quality while keeping costs down. In the process, he's acquired knowledge from some of Italy's best "garagiste" winemakers. Consequently, he's now producing some of Veneto's most interesting and expressive wines. Here, his Cabernet Sauvignon cuts straight across the grain of the highly concentrated, heavily-oaked versions we have in the U.S. Unoaked, it is remarkably bright and clean, with a zesty-ness perfect for food off the grill.

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Kosher Wine Tasting

News Release: Wednesday, March 2nd, 2017

About: Kosher Wine Tasting @MetroWines
 
Please join The Asheville School of Wine as we host a Kosher Wine Tasting with Stuart Greenwald on Friday, March 31st from 6:00 to 7:00 @MetroWines. Taste and learn about Kosher wine "on the house."
 
Stuart Greenwald has been in the beverage business most of his life. After developing the Chateau and Estates Wine Division of Jos. E. Seagram & Sons, Greenwald, together with his family, owned a own multi-million dollar wine and spirit shop in New Jersey.
Greenwald served as a beverage manager for Ferraro's, widely known as the #1 Italian Restaurant in Las Vegas.  And he has extensive experience tasting and studying wine across this country as well as Germany and France.
 
The use of Kosher wine in religious ceremonies, on the table with food, or at celebrations is historical. This is a unique opportunity to learn the history and philosophy of Kosher Wines and to taste the new world of Kosher Wines available in this area.
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Mediterranean Diet Appalachian Style

 

 

News Release: Wednesday, March 1st, 2017

About: Following The Mediterranean Diet Appalachian Style
 
Please join Andy Hale of The Asheville School of Wine as we host Denise Barratt, Registered Dietician Nutritionist and founder of Vine Ripe Nutrition, to explore the health benefits of foods grown in WNC and how those foods fit into The Mediterranean Diet on Thursday, March 30 from 6 to 7pm @MetroWines. Sample regional foods paired with wines. $20 includes small bites, wine and free parking!
 
"I chose the name Vine Ripe Nutrition out of a passion for teaching others to eat whole, local foods," says Denise Barratt, "and a desire to create a heathy lifestyle through fresh, seasonal food."
 
More about Denise Barratt, her recipes and programs here: http://www.vineripenutrition.com/
 
BUY TICKETS HERE!
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Portuguese Dinner at Golden Fleece

 

 

 

1st course:

Apple Broccoli salad
paired with: Ponte Vinho Verde Rose (2015)

2nd course:

Spinach Asparagus Presunto Quiche
paired with: Adega Vila Real Branco (2015)

3rd course:

Seared Tuna, Soppressata, Cebolada sauce
paired with: Pinha Red (2014)

4th course:

Mango Crème Tartlet
paired with: Forma De Arte Reserva (2012)

 

News Release: Monday, February 27th, 2017
About: Portuguese Wine Pairing Dinner at Golden Fleece
 
Please join The Asheville School of Wine for a Portuguese Wine Pairing Dinner at Golden Fleece on Tuesday, March 28th from 6 to 9pm at Golden Fleece.
 
"We are thrilled to announce our third wine dinner with MetroWines," says Chelsea Herre, Assistant Manager at Golden Fleece. "Join us for a magnificent dining experience that includes 4 decadent courses paired with incredible boutique wines straight from the vineyards of Portugal." 
 
The dinner is $65 - tax and gratuity excluded. Please call Golden Fleece to reserve your seat at 828-424-7655. Limited free parking is available.
 
"Our two previous dinners with Golden Fleece have sold out early," says Gina Trippi, co-owner of MetroWines. "We encourage you to please call soon!"
 
About Golden Fleece: http://goldenfleeceasheville.com/
 
Contact for Golden Fleece: Chelsea Herre at 828-424-7655 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
 
 
Attachments area
 
 
 
 
 
 

 

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AuthentiqueVin Wine Tasting with Thomas Meunier

News Release: Monday, February 24, 2017

About: AuthentiqueVin Tasting with the owner Thomas Meunier
 
Please join The Asheville School of Wine for a tasting of wines imported by AuthentiqueVin on Friday, March 17th from 5:30 to 7pm. Owner Thomas Meunier will pour wines from his French Portfolio "on the taste" and "on the house" 
 
Speaking about the reason for the name of his company, Thomas Meunier says:
 
     “Authenticity”, a simple and humble word that sums up my conception of wine and life because, to me, both are so closely linked.
As sales manager at a winery in the Loire Valley for the last 6 years, I had the chance to live in the heart of a family that has made wine for four generations. Thanks to them, I realized that behind a wine and our sometimes subjective, personal appreciation there underlies a family tradition, the force of the experience, the expression of a single personality that makes each wine different with its quality and defaults. In the end, all this makes it unique…"

 
More about AuthentiqueVin: http://www.authentiquevin.com/
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Croizillion Malbec Cahors 2015

Wine Spectator

"Aromas of dried herbs mingle with the flavors of plum and red currant in this rather full-bodied red. With present tannins that allow the final to last, on a saline tip and slightly smoked. Drink it today. "

    Family owned Château Les Croisille, with the advice of Cahors top oenologist Pascal Verhaeghe, has gone global in the past years. Château Les Croisille is the creation of Bernard and Cécile Croisille, who in the late 1970s, decided they wanted to build their life around their passion for wine.  In 1980, upon discovering a prime vineyard site on land that had been abandoned to the junipers, they planted the vineyard, transforming it into the Château that bears the family name today. Based on the simple principle ‘wine is made in the vineyard,’ Bernard and Cécile constantly seek to evolve their practices. They are committed to protecting the environment around the estate and have been certified Organic since 2010.

   Le Croizillon is 100% Malbec from vines of an average age of 30 years old. The winemaker has achieved a fruit-forward and easy-drinking style by encouraging a low extraction and short maceration time and then maturing the wine without the use of oak.

 

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International Wine Dinner at NC Arboretum

News Release: Monday, February 20th, 2017

About: Wine Dinner at The North Carolina Arboretum with MetroWines
 
Please join The Asheville School of Wine for an International Wine Pairing Dinner at The North Carolina Arboretum on Sunday, March 19th. The afternoon includes a Champagne Reception from 3:30 to 4pm and dinner from 4 to 6pm. 
 
The menu features 6 internationally inspired courses representing Oregon, Spain, Italy, Argentina and France created and prepared by the Savory Thyme Cafe. Each course will be paired with a wine from that country. The afternoon concludes with Fair Trade Coffee and dessert.
 

Champagne Greeting

Saint-Hilaire Brut

with a special amuse-bouche
3:30-4:00

Food and Wine Tasting
4:00-6:00

U.S.A.-Pacific Northwest
House-smoked Salmon Rillettes

Chunky smoked salmon spread with dill 
Served with toasted brown bread 

Lange Pinot Gris '14, Willamette Valley, Oregon 

Spain
Braised Pork and Clams
Pork Tenderloin and fresh clams braised in an aromatic broth 

 Luis Canas Rioja Blanco '14, Rioja, Spain  

Italy
Spinach, Goat Cheese, and Prosciutto Ravioli
With sun-dried tomato pesto cream sauce

L'Armangia Barbera D'Asti '15, Piedmont, Italy  

Argentina
Argentine-style Chicken
On skewers with Chimichurri

Qaramy Alto Malbec '13, Uco Valley, Argentina

France
Blue Cheese Terrine with Dried Fruit
French cave aged blue cheese, mascarpone, sun-dried apricots, currants, cranberries, black figs, raisins, pistachios and toasted pecans
Served with assorted crackers

Grand Planal Corbieres '14, Rhone Valley, France 

A Collection of Chocolate Desserts

Fresh Brewed Fair Trade Coffee
Premium Hot Tea
Sugar Stevia Half and Half Lemon Wedges
Water Service 

 
$50 plus tax and gratuity includes the dinner and wine as well as admission to The North Carolina Arboretum. Stay tuned to MetroWines Wine Blog (https://www.metrowinesasheville.com/wine-blogs/blog) for the menu and wine pairings. 
 
For reservations, call (828) 665-2492, ext 232. The North Carolina Arboretum is located at 100 Frederick Law Olmsted Way in Asheville.
 
About The Arboretum: 
 
     For 30 years…Cultivating Connections between People and Plants…amid a 434-acre public garden, The North Carolina Arboretum is located within the Bent Creek Experimental Forest just south of Asheville and adjacent to the Blue Ridge Parkway at Milepost 393. Surrounded and crisscrossed by forested coves and meandering creeks in the botanically diverse Southern Appalachian Mountains, The North Carolina Arboretum is set in one of the most beautiful natural settings in America.

     The Arboretum was established as an affiliate of the University of North Carolina by the State General Assembly in 1986, nearly a century after Frederick law Olmsted, the Father of American Landscape Architecture, first envisioned a research arboretum as part of his legacy and plan for George Vanderbilt at Biltmore Estate. More about The Arboretum here: http://www.ncarboretum.org/

 
 
  Contact for MetroWines: Gina Trippi
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
google: https://goo.gl/knC8LP
 

 

Champagne Greeting 

3:30-4:00

Food and wine Tasting

4:00-6:00 

 U.S.A.-Pacific Northwest

House-smoked Salmon Rillettes

Chunky smoked salmon spread with dill  

Served with toasted brown bread

Lange Pinot Gris '14, Willamette Valley, Oregon 

 

 Spain

 Braised Pork and Clams

Pork and fresh clams braised in an aromatic broth 

Luis Canas Rioja Blanco '14, Rioja, Spain

 

  Italy

 Spinach, Goat Cheese and Prosciutto Ravioli

 With sun-dried tomato pesto cream sauce

L'Armangia Barbera D'Asti '15, Piedmont, Italy 

 

 Argentina

Argentine-style Chicken 

On skewers with Chimichurri 

Qaramy Alto Malbec '13, Uco Valley, Argentina 

 

France

Blue Cheese Terrine

With Sun-Dried Fruit

 French cave aged blue cheese, mascarpone, sun-dried apricots, currants,

cranberries, black figs, raisins, pistachios and toasted pecans

Served with assorted crackers

Grand Planal Corbiers '14, Rhone Valley, France  

 

  A Collection of Chocolate Desserts

Fresh Brewed Fair Trade Coffee

 Premium Hot Tea

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Open Letter to Hilary Swank

 

First, let me say that we loved you in "Million Dollar Baby" all night long! Now, to the matter at hand....

According to an interview in The Download in New York Times Magazine, you said that you use an app to "learn more about the wine I am drinking." A little research indicates you are learning through tasting too!

Sounds like you are working the wineries on the west coast and points beyond. You recently presented Ellen De Generes with a bottle from your favorite winery with her name on it. Nice. And this past September, we hear that you and your brother Dan wined, dined and even truffle-hunted as the guests of proprietor Ernesto Abbona at Piedmont’s Marchesi di Barolo winery in Barolo. We met with Valentina Abbona of Marchesi di Barola just two weeks ago here @MetroWines. Now that you have taken the tour on location, we can save you a trip to re-stock. We have Marchesi di Barolo on our shelves!

Scrap the app! We can do more and do it better. We @MetroWines have been featured in Lettie Teague's column in The Wall Street Journal and between us we write for The Laurel of Asheville, Sophie and Capital at Play. We @MetroWines are The Asheville School of Wine and home to the first of its kind Blind Tasting League! We offer wine classes, co-host wine pairing dinners and taste dozens of wines every month. And, if you give us a little guidance on what you like, we can set you up but good!

All this is to say that we can help you learn about wine and to shop. Hilary, call us anytime for help at 828-575-9525 or to place an order. We ship right to your door.

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For the Love of DOG

"Opening the Heart's Floodgates, With a Paw"

A New York Times story about shelter dogs, those who work to find them homes and those who adopt them.

Starts like this:

The quiet young man had come to me looking for love, ideally at first sight. I asked my usual questions about his work, where he lived, how he spent his free time. I asked about his great loves of the past, what had worked, or not worked, in those relationships. Then I asked how he felt about being jumped on, slobbered on or getting mud all over his couch.

Full story here.

Help if you can,

   Your Shop Dogs

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Asheville School of Wine Class: France

Friday, February 17th, 2017

About: French Wine Class
 
Please join Andy Hale of The Asheville School of Wine @MetroWines for a one hour class about French Wine on Thursday, March 9th from 6 to 7pm. Participants will taste their way through Bordeaux, Burgundy, Champagne and other well known wine making regions in France. You will also learn how to read the label on a bottle of French wine.
 
The class is $20. Shop "France" and other classes here: https://www.metrowinesasheville.com/store/special-events/ or call MetroWines at 828-575-9525.
 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
Continue reading
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