What Patty is Pouring!

What Patty Green is Pouring @MetroWines

on Tuesday, August 15th from 5 to 6:30

2016 PGC WV Sauvignon Blanc

The Willamette bottling consists of fruit planted in 2001 and 2002 in our Estate Vineyard, fruit from Oak Grove Vineyard in the Eola-Amity AVA and fruit from Oster Vineyard east of Mt. Angel. This is brightly fruited Sauvignon Blanc leaning to the tropical side of things. There is a smooth mouthfeel that belies the mouthwatering level of acidity present to keep the wine focused and energetic. If you have enjoyed our one offering of Sauvignon Blanc over the years this will certainly continue to be right up your alley!

2015 PGC Reserve Pinot Noir

The Reserve program has evolved from an every-so-often produced bottling to the mainstay of our production. This bottling allows us to accomplish two things that are very important to us as a winery. The first thing is that it allows us to use barrels from our vineyard designated sites that we think don’t represent what we think that site’s profile truly is. Sometimes that is based on vine age, clonal material or location within the site. This allows our vineyard designated wines to be true expressions of the site on a year in and year out basis. Secondly, it allows us to create a blended wine that has a degree of consistency to it each vintage that is of high-quality and will retail for $27.

In short, this wine is a smoking deal! We work with 8 Pinot Noir vineyards, all of which we make at least one vineyard designated bottling from, and this bottling simply takes the barrels that are more precocious or don’t fit in with the profile of the vineyard designated bottling. 75% of this comes from Ribbon Ridge and Chehalem Mountains AVAs, 15% comes from the Dundee Hills AVA and the rest, while designated Willamette Valley AVA is all from Freedom Hill Vineyard. There are seriously great bones here and this wine will stand up to many, many much higher priced bottlings.

4,839 cases bottled

2015 PGC Lia's Vineyard Pinot Noir

We chose ten barrels of the Dijon 115, four of the Pommard and two of the Mariafeld to make the Lia’s Vineyard bottling in 2015. We felt like we were capturing the entire essence of the hillside the vineyard sits on by doing so. The Pommard gives the wine the sappiness that makes it incredibly appealing, the Dijon 115 stretches out that sweet fruit over a layer of dark fruit and some ripe tannins and the Mariafeld with its high acidity and high tannin binds everything together very nicely even though there is very little of it proportionally speaking. The wine is, along with the Reserve, easily the most forward, lush and drinking-well-in-its-youth sort of Pinot Noir we have. Despite that we think there is the pedigree and stuffing for this wine to do well with time.

391 cases bottled


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Barolo Tasting

News Release: Friday, August 11th, 2017
About: Barolo Class!
Please join The Asheville School of Wine for a class on The Piedmont Wine Region in Italy focusing on Barolo and Barbera with a special appearance by
Valentina Abbona, Export Manager and sixth generation family member of Marchesi di Barolo, LIVE by SKYPE on Tuesday, September 19th from 5:30 to 6:30 @MetroWines.
The class includes tasting both and Barolo and Barbera as well as presentation by Andy Hale, Director of Education, for The Asheville School of Wines @MetroWines.
The class with tasting and cheese paired to the wines is $20. 
Parking is free, close and easy.
Valentina Abbona
History of Marchesi di Barolo

The Baroque Ancient Wineries of the Marchesi have their seat in Barolo, in the palace overlooking the Castle of the Marchesi Falletti. Right here, more than 200 years ago, a beautiful story began. And now, the family controls more than 430 acres of UNESCO World Heritage Vineyards. The story:

The history of a cellar, protected by gentle hills in the heart of the Langhe, where a wine was born, which in the fashion of the French tradition was called Barolo in honor of the place of birth.

 No one could then imagine that one day he would become king: the King of wines, the king's wine.

The story begins, more precisely, in 1807 when the Marquis of Barolo, Carlo Tancredi Falletti, married a French noblewoman in Paris, Maulévrier's Juliette Colbert, a great-grandson of the famous King of Commerce Finance. The potential of the wine produced at Barolo, which only after a complete fermentation and prolonged refinement in wood could reveal all the typical qualities of the soil and the vine: the Nebbiolo, powerful and austere, capable of lasting over time and expressing all the Features of this extraordinary terroir.


In 1864, with the death of Juliette, the prestigious Falletti dynasty was extinct: in order to perpetuate the memory and the charitable activity, Opera Pia Barolo was created by the will of the Marchesa in the beautiful Barolo Palace in Turin.

This story was intended to be crossed with that of another family: the Abbona family, who had founded his own "Cavalier Felice Abbona e Figli" wine cellar in the square at the foot of the arch of the Baroli Castle Marchesi.

Precisely in those years, in fact, Pietro Abbona was born who, working with tenacity and competence in the paternal cellars, together with his brother Ernesto and his sisters Marina and Celestina, managed to buy the Estate Agency Pia Barolo, that is, the ancient wine cellars And the aging of the Marches of Barolo.


So Massimo Martinelli describes it in the book "The Barolo as I Feel It": "Among the characters associated with the name of Barolo some may be called historical, true pioneers. The first place goes to the commendator Pietro Abbona, the true patriarch of Barolo, who made the wine of his land worldwide known. It is true that her was the cellar where Barolo moved the first steps in history. Its barrels (and partly the same ones that can still be admired in the cellars in Barolo) were in fact the patronage of the Marchesa Falletti. Commendator Abbona inherited tradition, love vineyards, wine cellar, wine and brought his label where the castles of Barolo and Serralunga were everywhere on the farthest canteens.And it is with pleasure that he acknowledges this great merit ".

Coming to our days, the Abbona family continues the work begun more than two centuries ago: to produce high quality wines, destined to enrich, year after year, the history of a large wine cellar where news and tradition meet and where it is handed , From father to son, an important patrimony of vineyards, cellars and knowledge for more than five generations.

Interview with Valentina di Barolo

Everyone has the legends they deserve. Valentina Abbona, sixth generation to head the Marchesi di Barolo winery, grew up with the legend of the French noblewoman Juliette Colbert de Maulévrier, wife of Marquess Carlo Tancredi Falletti, and a central figure in the history of the winery, as well as in the whole of vinegrowing in the Langhe region.

The winery was born from the undertaking of a woman

“When I was a child, my parents often told me her story, which literally left me bewitched,” Valentina told us. “At the start of the nineteenth century, Juliette married and moved to Piedmont. She straightaway understood the huge potential of the Nebbiolo grape and devoted herself personally to building a large winemaking and ageing cellar…

And so Barolo wine was born and named after the place. I find it fascinating to think that it all started with a woman. In 1929 my ancestor Pietro Abbona bought the palace and land and now my father Ernesto runs it with my mother, Anna, who devote themselves passionately to the family winery.”

Valentina Abbona, from student to export manager

If Valentina keeps one eye on the past and the illustrious tradition, the other looks towards the future and abroad, in search of new importers and consolidating the main markets. “My role is marketing and export manager. Marchesi di Barolo exports wines to about 65 countries, but obviously I don’t follow them all directly. The focus is mainly on the United States, Canada and Central America, with a few stopovers in Asia. I am away from home between 180 and 200 days a year, but for the moment it is not a burden, quite the opposite. Every trip is a unique experience, which leaves me with indelible and very different memories. Travelling is a great privilege.”

A passion for travelling

The passion for travelling is a constant in Valentina’s life, dating back to before she started working. “After studying science at secondary school in Alba, I moved to Milan to study business economics at Bocconi University, where I graduated in 2012. My university years enabled me to have many different experiences all over the world: Manchester, New York, Hyderabad in India, Shanghai. I had the chance to see very many wineries and business models which were often extremely different: it was very educational.”

The tie with home

One day, while Valentina was in China, her mother Anna asked her to return to Italy to work alongside her. “That period together was enlightening: it enabled me to rediscover our situation on a national level and to see the business dynamics of the winery first-hand. I decided to go back home, to settle in Barolo and start working alongside my parents.” Marchesi di Barolo is one of the most prestigious wineries in the Langhe. It has premises in Barolo, in the building opposite the castle of the Falletti Marquesses, where it all started over 200 years ago.

The Great Barolo crus: a family heritage

“Our wine production concentrates on the Nebbiolo variety, which produces great DOCG Barolo Crus,” Valentina explains. “Our mission is to produce wines of the highest quality, thanks to an important heritage of vines and cellar knowledge handed down from generation to generation.” In total, 201 hectares of vineyards, some owned by us and other belonging to historic vinegrowers who supply us with grapes. After Valentina joined the winery, it’s now her brother Davide Abbona’s turn: born in 1994, he is about to finish his studies. “After studying at the oenological institute in Alba, Davide is now attending the Catholic University in Milan to become the linguistic expert of the winery. He is very good, I know that his contribution will be invaluable, too.”

Contact: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Meet Legendary Winemaker Patricia Green

News Release: Tuesday, August 8th, 2017
About: Tasting with Patricia Green @MetroWines
Please join The Asheville School of Wine to meet legendary Winemaker Patricia Green on Tuesday, August 15th from 5 to 6:30 @MetroWines. Taste Pinot Noir and Sauvignon Blanc from Patricia Green Cellars.

Patricia Green Cellars is located in the Ribbon Ridge Appellation of the Willamette Valley on a 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends and business partners, are noted for producing a tremendously broad selection of vineyard designated Pinot Noirs from several vineyards representing some of the better sites in the Willamette Valley with a particular emphasis over the years on Ribbon Ridge, Dundee Hills and the Chehalem Mountain appellations.

At a larger level the philosophy of the winery is fairly simple: Do what needs to be done. There are certain approaches and techniques that will obviously be applied, however the intensity of those actions is fluid. That fluid nature would extend to nearly every aspect of the winemaking. Ultimately things are done as simply as is possible. The 14th century friar William of Ockham stated that "one should not increase, beyond what is necessary, the number of entities required to explain anything." This is the physics theory known as Occam's Razor. It applies to winemaking though, too. With over 50 combined years worth of winemaking experience the two partners are quite possibly the longest-partnered winemaking duo in Oregon and they have come to realize that the hardest thing to do is to do the simplest things.

Of course to be a truly successful winery one must start with very strong raw materials. Over the years an ever-increasingly strong set of vineyards has made up the core of the winery’s Pinot Noir bottlings. The crowning jewel initially was landing what is the Estate Vineyard with the purchase of the property back in 2000. At this juncture Patricia Green Cellars has now assembled what is certainly one of the strongest collection of well-farmed, high-quality sites with great reputations in the entire state.

Patricia Green Cellars is a unique winery because of the collaborative approach to running the business from nearly all perspectives, a dedication to particular sites being able to produced uniquely special Pinot Noirs and a willingness to continually evolve, adapt and grow as a winery, winemakers and winery owners.


More About Patricia Green: http://www.patriciagreencellars.com/

Contact: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Keep Canines Calm


Audible, the largest seller of narrated books, says:

"Audible cites a 2015 academic study at Hartpury College in the U.K. that showed that listening to audiobooks rather than music reduced stress in the animals. In follow-up research conducted with 100 dog participants through Millan’s Dog Psychology Center, 76% of dog owners who played audiobooks for their dogs reported an increase in calm, relaxed behavior in their pets over a four-week period."

OK. Nobody asked me but I could do a book. Sure. To be honest, I'm getting tired of the present calming device, "Fixer Upper" on HGTV.  Chip is really starting to irritate me. I need to get calm. Bring on the book! Your Bandit

Entire Article HERE!

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The Great Rose' Tasting IV

News Release:  Sunday, August 6th, 2017

About: The Great Rose Tasting IV @MetroWines
Please join The Asheville School of Wine for The Great Rose Tasting IV on Saturday, September 9th from 10am to 7pm @MetroWines. As always, there will be 6 bottles of Rose "on the taste" and "on the house" ALL DAY LONG.
Summer is going but not Rose!
Rose has a place at the table all year long. In addition to always being the perfect partner to salmon any time of year, Rose is always a welcomed aperitif, a seamless pairing with a first course salad or spicy hot soup, with dessert and a highly acidic Rose makes for a engaging sorbet substitute between courses.
We are also announcing our The Rose' Case Club at and only @MetroWines. Enjoy 6 or 12 bottles every month. Call (828) 575-9525
MetroWines is your rose Destination!
Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Rose Case Club ONLY @MetroWines

Join the Rose Case Club @ and ONLY @MetroWines

Sign up for Rose ALL YEAR LONG!

** Regular Rose Case Club **

6 Bottles for $70

12 Bottles for $100

** Premium Rose Club **

6 Bottles for 140

12 Bottles for $200

MetroWines is YOUR Rose Destination!

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Italian Lesson 12: SHOPPING


Let’s go shopping/Andiamo a fare la spesa

Knowing some Italian might be helpful when you just have to spend money (spendere soldi) to buy that special something.  This week’s lesson will present some words and phrases that can help you on your shopping spree.  It might be helpful to review last week’s advice on how you can simplify speaking Italian.



Here’s one of many videos on Italian pronunciation:



Types of stores/Tipi di negozi


Grocery store

Centro commerciale

Shopping center




 Jewelry shop


Milk and cheese shop







Negozio d'abbigliamento

Clothing store

Negozio di musica

Music store

Negozio di scarpe/calzature

Shoe store




Pastry shop




Post office


Perfume shop




Tobacco shop (it’s more like a convenience store where you can buy cigarettes, magazines, and bus tickets, and recharge your phone)

Some key words/Alcune parole chiave





Orari di apertura/chiusura

Opening/closing hours



























High heels

Scarpe coi tacchi alti

Hiking boots

Scarpe da trekking













Sales person

















Occhiali da sole








































Shoe size

Numero di scarpae












Some useful phrases/Alcune frasi utili

Anything else?


Can I have a bag?

Posso avere una borsa?

Can I help you?

Posso aiutarlo?/Mi dica?

Can I try it on?

Lo posso provare?

Can you help me?

Mi puo aiutare?

Do you have ________?

Avete _________?

Do you have this in size ________?

Avete la taglia ________?

Do you have a larger/smaller size?

Avete una misura più grande più piccola?

Do you have anything that is less expensive?

Avete qualcosa di meno costoso?

Do you have it in a different color?

Lo avete in un colore diverso?

Does this look good on me?

Come mi sta?

How much is it?

Quanto costa?

I am going shopping

Vado a fare spesa

I don’t like it

Non mi piace

I like it

Mi piace

I'll buy it

Lo compro

I'll take it/them

Lo/li prendo

I'm just browsing

Sto dando un'occhiata

I’m just looking

Sto solo guardando

I'm looking for __________

Sto cercando __________

It looks good

Sta bene

It’s handmade

È fatto a mano

It’s artisanal

È artigianale

It’s too expensive/small/big

È troppo caro/piccolo/grande

I wear size __________

Ho la taglia __________

I would like __________

Vorrei __________

I would like to return this

Vorrei restituire questo

I'd like to try it on

Vorrei provarlo.

May I just look?

Posso guardare?

May I try this on?

Posso provarlo?

Nothing else


That’s all

Basta così/E' tutto

What are you looking for?

Cosa sta cercando?

What size is it?

Che taglia è?

What size would you like to try?

Che taglia vuole provare?

What time do you open/close?

A che ora aprite/chiudete?

Where can I find __________?

Dove posso trovare _________?

Where is _________?

Dov'e' _________?

Where is the changing/dressing room?

Dov’è il camerino?


Paying the bill/Pagare il conto

Here is your receipt

Ecco il suo scontrino

I'd like to pay by credit card

Vorrei pagare con la carta di credito

I'd like to pay with cash

Vorrei pagare in contanti

May I have the receipt?

Mi può fare lo scontrino?

May I pay with credit card?

Posso pagare con una carta di credito?

Please pay at the check out

Paghi alla cassa, per favore

Please sign here

Firmi qui, per favore

We don't accept credit cards

Non accettiamo carte di credito

Where is the checkout?

Dov e` la cassa?

Where is the closest ATM?

Dove è il bancomat più vicino?

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Kholrabi, The Wall Street Journal and Me


The Wall Street Journal says "Kholrabi is the Next Kale"
Oh yes they did! But what's Kholrabi? Inquiring minds want to know!
We decided to ask our Charlotte Street neighbor and fast becoming food celebrity, Patrick O'Cain, Chef and Owner at Gan Shan Station.
Patrick was recently quoted AGAIN in Bon Appetit. Something about pickling liquid and blackberries. OK. Whatever. 
Back to my story.
So, I take my friend Julie Hettinger, Food Stylist, Photographer and VERY Accomplished Cook, and we sit at the Gan Shan Station Bar debating whether to go with the GSS Rice Bowl or the Dumplings. Always a tough choice.
Before Patrick arrives, we chat with Matthew Jordan who is working the bar and brought me a very fine glass of Albarino. "Kholrabi is a root vegetable that shows up late summer and early fall," Matthew says. "It can have a slightly bitter taste."
Meanwhile, Julie is pummeling her iphone with questions about this Kholrabi. She determines that Kholrabi is "a cultivar of cabbage." Sure, I knew that! "You can use the leaves or the stems," she says. Kholrabi apparently has a taste and texture somewhere between cabbage and broccoli. 
Hmmm. Sounds to me like something you have to cook fresh. Probably no such a thing as frozen Kholrabi which pretty much leaves it out of my kitchen. But I am willing, even eager, to eat it. Although, lets be honest, suggesting a blend of cauliflower and broccoli is the next taste sensation really seems like a gastronomic gamble for The Wall Street Journal.
and it get worse......
Julie says "Kholrabi is somewhat homely in appearance." 
Oh boy. Sounds like Kholrabi needs a hug.
"But," Julie says in a way meant to rescue the root, "Kholrabi makes up for it with it's adaptability to flavors." So, you're saying it's a flavor sponge like cauliflower? "Yes," Julie says, "pretty much." Parasite. Now, I'm am getting mad at Kholrabi and I don't even know why. 
OK. Maybe it's because I really like Bok Choy and I feel like Kholrabi must know someone on the inside at The Wall Street Journal to get all this praise and press. Yeah, maybe so. Not like that kind of thing has not happened before!
Deep breath.... 
I feel like we are beginning to wander aimlessly with this Kholrabi thing. And hostility is developing. But thankfully, just when I think we have gone head first into root vegetable quicksand and that Kholrabi will eat our brains if we don't eat it first, Patrick arrives.
He says Kholrabi "grows around here a lot." OK. So we got a hot stash of the stuff but do we really care? Is it all The Wall Street Journal says it is? And WSJ gave it a whole page!
I can't wait any longer. The suspense is too much. And we have all already been through so much with this Kholrabi.  No warm up. I put the question directly to Patrick. "Is Kholrabi the new kale?"

"No," says Patrick without a second of hesitation, "but it is very versatile and can be used in many different ways." 
But what's it like? "Think of it like jicama." 
But what do I do with it? "The real appeal of Kholrabi for me, because of its crunch and freshness, is to use it in a salad. And it can work in a salad in all it's forms," says Patrick. 
Since I am not much of a cook, (to be honest, as you probably already figured, if it's not frozen at my house, it's not happening), I am wondering what "all it's forms" means. Turns out our Kholrabi is quite the shape shifter.
"You can do batons like fries, crushed with mandodline or use it like noodles or pasta." WOW! This Kholrabi really knows how to dance after all.

But what about seasonings? "You could go sweet or savory," says Patrick. "A salty sauce, spicy tahini or chilis."
Patrick started talking chef speak about the high water content of the Kholrabi and adding salt and needing to drain it and offsetting the water loss with seasoning and and and and my frozen food head is spinning.
OK. Sum it up for me Patrick.

"Bottom line," Patrick says, "You can eat a lot of the plant, the leaves and the stems, from tip to toe!"  Nice save and very diplomatic Patrick but I am just not sure. If all Kholrabi does is be like Jicama then let's just do Jicama. Am I right?
In other words, it sounds like the Kholrabi strategy is to pick a sauce, any sauce, slather it up and mangia. 
OK. Fine. I am just glad this Kholrabi thing is over. We have really been on an emotional roller coaster here. The way I see it, I like a vegetable with a little more character like, you know where I am going, BokChoy. And correct me if I am wrong, but I do not see Kholrabi on the Gan Shan Station menu. SO THERE Wall Street Journal!
By the way, Julie and I both had the GSS Rice bowl. I had tofu and Julie had blackened chicken.
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"worst neglect case"

Shop Dogs requesting your help if you can for Anderson County Humane Society in South Carolina. They need financial assistance. We are also asking that, because the laws for animal neglect and abuse are so weak, that you write letters in abuse cases to the prosecutor to charge all possible crimes seperately and to the court asking, upon conviction, to run sentences consectuviely. Let's get these monsters away form us. No case could be a better reason than this one.

Thank you. Your ShopDogs, Cate and Bandit.


Salem the German shepherd could have been dead by now.

She was living near the edge of the woods in Waterloo, a tiny town in rural Laurens County. She had wandered along a desolate road there for weeks, her rescuers believe. A mail carrier makes a trip down that road about once a week to deliver letters to a single house. By the time the carrier spotted her, Salem was miles away from anyone and weighed just 33 pounds.

Now, she is under the care of the Anderson County Humane Society and is rallying to recover from what volunteers are calling one of the worst cases of animal neglect they have seen.

 Entire story here.



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Lesson 11: Ristorante!


At the restaurant and bar/Al ristorante e il bar

Now that we know some key food related words, we can talk about how to order food and drink in restaurants and bars.  Note that a bar in Italy is not a pub in the U.S. sense, but rather a business where you can buy coffee, pastries, and panini in addition to wine, liquor, juices, and soft drinks.  Given the seemingly unlimited ways you can order the food and drink you want, I’ll try to simplify this process and also present some phrases you may find helpful when you go out to eat.  I’ll end the lesson by sharing a link on the 10 commandments of ordering coffee in Italy.  Ignore them at your own risk.


Here’s one of many videos on Italian pronunciation:


Keeping it simple

As is often the case when we speak in English, you often don’t have to say a complete sentence in Italian when buying a train ticket, shopping, and ordering food and wine.  Just a noun, adjective, and perhaps a number may be all that you need in many situations. So instead of saying: “I would like two glasses of red wine.”  Simply saying “two glasses of red wine” will get you that delectable beverage.  “I would like a table for two” becomes “a table for two” and so on.

But if you want to use verbs, you can simplify the process by sticking with just one or two commonly used verbs, especially “volere” (to want) and “prendere” (to have, in the context of ordering food and drink)

So for the conjugation of volere:

I would like . . . . . . . . . vorrei

You would like . . . . . .  vorresti

S/he would like. . . . . .  vorrebbe

We would like. . . . . . .  vorremmo

You would like  . . . . . . vorreste

They would like  . . . . . .vorrebbero

And the conjugation of prendere:

I’ll have . . . . . . . . . . . . . . prendo

You’ll have . . . . . . . . . . .  prendi

S/he will have . . . . . . . . . prende

We’ll have  . . . . . . . . . . .  prendiamo

You’ll have . . . . . . . . . . .  prendete

They’ll have . . . . . . . . . .  prendono

Keeping it simple part 2

If you wish to use verbs, you can use the examples below as a template when you order food and drink by simply changing the nouns, numbers, and adjectives:

I'll have  . . . . . a coffee/half liter of white wine/two scoops of gelato

Prendo . . . . . un caffè/mezzo litro di vino bianco/due gusti di gelato

We’ll have . . . . . two cappuccinos and two croissants/brioches with chocolate

Prendiamo . . . . .  due cappuccini e due cornetti con cioccolato

I would like. . . . .  one tea, one coffee, and a croissant/brioche with honey

Vorrei un tè, un caffè, e un cornetto con miele

We would like. . . . .  a coffee/two glasses of red wine/a beer

Vorremmo un caffè/due bicchieri di vino rosso/una birra

How to make a reservation/Come fare una prenotazione

I would like to make reservation

Vorrei fare una prenotazione/Vorrei prenotare

I would like to reserve a table for two at 8:00 pm tonight

Vorrei prenotare un tavolo per due alle otto per stasera

I would like to book a table for _______ persons in the name of _______

Vorrei prenotare un tavolo per _______ persone in nome di _______

How to order food and beverages/Come ordinare cibo e bevande

Note: there are many YouTube videos on how to read a menu and order food in Italy.

I have booked a table in name of ______________

Ho prenotato un tavolo a nome di ______________

No, we don’t have a reservation

No, non abbiamo prenotato

Do you have a table for _____?

Avete un tavolo per _____?

Is this table free?

È libero questa tavola?

I would like a table for two near the window/on the terrace/outside

Vorrei un tavolo tavolo per due vicino la finestra/sulla terraza/di fuori

I am hungry

Ho fame

I am thirsty

Ho sete

What do you recommend?

Que cosa mi consigli?

I would like to order now

Vorrei ordinare adesso

I would like to try a regional dish

Vorrei provare un piatto regionale

For the first course I’ll have ________, as a second  ________, for a side dish  ________,

Per primero prendo  ________,  per secondo  ________, per contorno  ________

We will order our second course afterwards

Il secondo lo ordiniamo dopo

Can you bring me the wine list?

Puo portarmi la lista dei vini

Can you recommend a wine to go with this dish?

Puo consigliare un vino per questo piatto?

I did not order this.

Non ho ordinate questo.

Is it spicy?

È piccante?

Can you give me some more water?

Posso avere ancora acqua?

I need a napkin/fork/knife

Mi serve un tovagliolo/forchetta/coltello

Where is the bathroom?

Dov’è il bagno?

Is the cover charge included in the price?

Il coperto e compresi nel prezzo?

The food is excellent

Il cibo era ottimo/eccellente

I liked the food

Mi piace il cibo

Compliments to the chef

Complimenti allo chef

A waiter might ask the following when s/he comes to your table:

Cosa desidera?

What would you like?

Vuole qualcosa da mangiare/bere?

Would you like something to eat/drink?

Sì, prego?

Yes, please?

How to pay the bill/Come pagare il conto

The bill, please

Il conto, per favore

Can I pay with a credit card?

Posso pagare con una carta di credito?

I need a receipt

Mi serve lo scontrino

I think there is a mistake

Credo che ci sia un errore

Do I pay at the table or at the cashiers?

Pago a tavola o alla casaa/cassiere?

Vegetarian, vegan, gluten free, and other dietary concerns/Vegetariano, vegano, senza glutine e altre preoccupazioni dietetiche

Note: there are many websites and some books that address food restrictions when traveling in Italy.  BTW, you can find gluten free pizza and vegan gelato in the larger cities.

I am/we are vegetarian/vegan

Sono/siamo vegetariano(i)/vegano(i)

I don’t eat meat/fish

Non mangio carne/pesce

I can’t have/eat . . .

Non posso avere/mangiare  . . .

I am allergic to nuts

Sono allergico alle noci

I have allergies to different foods

Sono allergico a diversi cibi

Do you have a menu or dishes for vegetarians/vegans?

Avete un menu o piatti per i vegetariani/vegani?

Do you have any gluten free dishes?

Avete piatti senza glutine?

Do you have any dishes without dairy?

Avete piatti senza latte?

What ingredients does it have?

Che ingredienti contiene?

Does this dish contain cheese/butter/eggs/flour?

Questo piatto contiene formaggio/burro/ uova/farina?

Is it possible to cook this dish without ___________?

È possible preparare questo piatto senza ___________?

Last word on food in Italy/Ultima parola sul cibo in Italia

Ordering coffee in Italy: the 10 commandments


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Asheville Sister Cities Committee for Karpenisi Fundraiser


News Release: Wednesday, July 26th , 2017
About: Asheville Sister Cities for Karpenisi, Greece Fundraiser @MetroWines
Please join The Asheville Sister Cities Committee for Karpenisi, Greece, on Sunday, August 13th from 5:30 to 7pm @MetroWines for a Fundraiser to help provide much needed funding for the exchange students program. 
Your $20 donation at the door to The Asheville Sister Cities Committee for Karpenisi includes Greek Wine from the shelves @MetroWines and Greek foods prepared by Committee Members.
Meet Committee Chair, Sophie Mills, Professor in the Department of the Classics at UNCA, and the members who are working to promote international awareness. 
Sophie Mills, Professor in the Department of Classics, was born in London, England, and taught at Oxford and Bristol Universities for four years before coming to Asheville in 1994. She was Chair of the department from 1995 to 2011. She has been the recipient of numerous awards, including the 2011 UNC Board of Governors Award for Excellence in Teaching, Ruth and Leon Feldman Professorship with Distinction for Outstanding Scholarship and Service in 2006-2007, University Research Council Award for Scholarship and Creative Activities in 2006, and the Distinguished Teaching in the Humanities award in 2003.
More Details about Sophie Mills: https://classics.unca.edu/faces/sophie-mills
More Details about The Committee for Karpenisi: http://www.ashevillesistercities.org/karpenisi-greece/
Contact for Committee for Karpenisi: Sophi Mills at smills@unca.edu
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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The Moon and The Wine: Biodynamic Tasting and Continous Class

News Release: Sunday, July 23rd, 2017
About: Biodynamic Wine Tasting
Please join us to celebrate the eclipse by experiencing biodynamic wines on Monday, August 21st from 10am-6pm. Andy Hale, Director of Education for the Asheville School of Wine @MetroWines will conduct a continuous class though tasting and presentation to explain what biodynamic winemaking is all about. 
Montinore Pinot Gris and Pinot Noir will be "on the taste" and "on the house." "We farm our vineyards using Biodynamic and organic practices and create wines that honor our land and traditions - from root to bottle, from our land to you."
About Montinore: https://www.montinore.com/
Generally speaking, Biodynamic takes a holistic view of agriculture viewing everything, including celestial bodies like the moon, the planets and stars, as interconnected. The practice seeks to balance vine, man, earth and stars. Biodynamic winemakers claim their wines have stronger, cleaner, more vibrant tastes and are drinkable longer. You decide!
About the Eclipse:
On August 21st, the sun, the moon and the earth will align so that the sun is totally obscured by the moon. This will result in a good part of the United States going dark in mid-afternoon. The event is extraordinarily rare. This is the first total solar eclipse in almost 100 years. 
More about the eclipse: https://www.nytimes.com/2017/07/10/travel/where-to-see-the-total-eclipse-astronomy.html
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
Attachments area
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Goats in the Grove Park Garden

WAY WAY COOL. Your Shop Dogs, Cate and Bandit, Reporting:
From Suzanne Escovitz, Grove Park Sunset Mountain Neighborhood Association President
Hi to All
The hard-working goats are back and this time will be continuing their munching on the deepest part of the Sunset Parkway ravine all the way up to Glendale.
Nothing other than scorched earth will completely eradicate the aggressive invasives in the ravine, but bringing the goats back periodically over several years will allow us to manage the situation. The Sunset Parkway ravine has suffered benign neglect for quite sometime and it will take efforts like to tidy the area while maintaining its woodland appeal.
Attached is a "Before" and an "After" photo from this past week. After the goats leave, we will schedule another clean-up day to remove any remaining stalks, etc. which will help deter future re-growth.  
The money that allow us to do projects like this come directly from membership and fund-raising efforts ( like the annual Tour of Homes) of the GPSMNA.  Your support by joining or renewing your membership and/or supporting the Tour of Homes is very important!
Some reminders about the Goats:
  • This is not a petting zoo. It's a work site; please just let the goats do what goats do.
  • The fence surrounding the work area will move along with the goats
  • The fence is electrified just enough to deter bears and other animals who may want to enter.
  • Due to the current hot weather, the goats have a shaded covering and extra water
  • You're welcome to stop by and visit the goats anytime; just no touching the fence or petting! Talking is fine.
Thanks for your help and support!
Best Regards,
Suzanne Escovitz
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Lesson 10 Mangia!


Food and Wine/Cibo e vino

Italian food and wine.  Do we need any more reasons to visit Italy?  Given the vast nature of this subject, I can only mention some basic words and phrases to help you get started, but nonetheless I’ll still need to spend two weeks on eating (mangiare) and drinking (bere) in Italy.  We’ll begin by building some basic vocabulary, and next week we’ll address how to order food and drinks at restaurants and other establishments. Buon appetito!



Antipasto - starter/appetizer

Aperitivo – happy hour with food (6:30-8:30 pm)

Cena – dinner

Cibo – food

Colazione/prima colazione) – breakfast

Contorno - side dish

Dolce - dessert

Pranzo – lunch

Primo - first course

Secondo - second course

Spuntino – Snack


At the restaurant/Al ristorante

Bicchiere - glass

Bottiglia – bottle

Cameriere/cameriera  - waiter/waitress

Cioto - bowl

Coltello – knife

Compreso – included

Conto – the check

Coperto – service charge, normally included in the check

Cucchiaio - spoon

da asporto - takeaway

Escluso – excluded

Forchetta - fork

Gluten free - senza glutine

Piatto –plate

Tazza - cup

Tovagliolo - napkin

Vegan – vegano

Vegetarian - vegetariano

Zuppa – soup



Agnello - lamb

Bistecca - steak

Cinghiale – wild boar

Coniglio - rabbit

Cotoletta - cutlet

Maiale – pork

Manzo - beef

Pollo – chicken

Salsiccia - sausage

Scaloppini - escalope

Trippa - tripe

Vitello - veal



Acciughe – anchovies

Aragosta - lobster

Baccalà - salted cod

Calamari - squid

Cozze - mussels

Gamberi - prawns

Granchio - crab

Pesce spada - swordfish

Polpo - octopus

Spigola - sea bass

Tonno - tuna


Other common food items/Altri prodotti alimentari comuni

Aceto – vinegar

Aglio – garlic

Basilico – basil

Biscotto - cookie

Burro – butter

Cacio - cheese

Capperi – capers

Carciofi – artichokes

Ceci- chickpeas

Cioccolata - chocolate

Cioccolato fondente – dark chocolate

Cipolle – onions

Fagioli – beans

Formaggio - cheese

Fragola – strawberry

Frittata – omelette

Fruta – fruit

Funghi – mushrooms

Gelato - ice cream

Grissini – breadsticks

Guanciale – cured pork jowl

Insalata – salad

Lampone – raspberry

Limetta - lime

Limone – lemon

Maionese – mayonnaise

Marmelatta – jam/marmalade

Melanzana – eggplant

Miele – honey

Minestra – soup

Nocciola – hazelnut

Noci - walnuts

Olio – oil

Olio d’oliva – olive oil

Olive – olives

Origano – oregano

Pancetta – Italian-style bacon

Pane - bread

Panini – Plural of panino (more than one sandwich)

Panino – sandwich

Pasticcini – pastries

Patate – potatoes

Pepe – black pepper

Peperoncino – red chili pepper

Peperoni – bell pepper

Pomodoro –tomato

Prezzemolo – parsley

Prosciutto – ham

Riso - rice

Rosmarino – rosemary

Sale – salt

Salsa di pomodoro – tomato sauce

Salsiccia – sausage

Salumi – cold meats/cold cuts

Salvia – sage

Senape – mustard

Sugo - sauce

Tartufi – truffles

Tramezzino - sandwich made with soft white bread, with the crusts removed

Uova - Eggs

Uva – grape

Verdure - vegetables

Zucchero – sugar



Acqua -water

Acqua frizzante/gassata – sparking water

Acqua naturale – non-carbonated water

Aperitivo - Aperitif

Aranciata – orange soda

Bicchiere d’acqua – glass of water

Bicchiere di vino – glass of wine

Birra - beer

Caffè - coffee

Latte – milk

Limonata – lemonade

Litro di vino – liter of wine

Mezzo litro di vino – half liter of wine

Succo - juice

Te – tea

Vino della casa – house wine

Vino rosso/bianco/rosé/spumante - red/white/rose/sparkling wine

Vino sfuso –wine from the cask/barrel

Food preparation/Preparazione di alimenti

Affumicato – smoked

al forno - baked

al vapore – steamed

alla griglia - grilled

Arrosto - roasted

Cotto - cooked

Crudo - raw

di stagione – in season

Fritto - fried

Ripieno - stuffed


Adjectives when ordering food or drink/Aggettivi quando ordinano cibo o bevande

al sangue – rare

Ben cotto – well done

Caldo - warm; hot

Dolce - sweet

Freddo - cold

Grande - big; tall; large

Media – medium

Piccolo - small; short

Secco - dry

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Get Canned

News Release: Sunday, July 16th, 2017

About: Canned Wine Tasting
Please join The Asheville School of Wine as we present wines in cans on Saturday, September 2nd, 2017 from 10am to 7pm @MetroWines. Six wines will be "on the taste" and "on the house" all day long.
Canned wines are showing up at barbecues, pool parties, picnics, river rafting, on hiking trips, even at weddings! But what does it taste like? Get canned and find out!

Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Lesson 8: Hotels


Hotels/alberghi o hotel

Now that we’ve flown to Italy and learned how to get around by different means of transportation (among other topics), it’s time to check in to your hotel.  While most 3 star and up hotels will have staff who can speak English, you might find that knowing some Italian can be helpful on occasion.  We can’t cover all types of accommodations and many contingencies in one lesson, so we’ll just offer some core vocabulary and phrases that may come in handy.  Next week we move on to food and wine!



Here’s one of many videos on Italian pronunciation:



Some key words/Alcune parole chiave

Air conditioning

Aria condizionata   











Double room

Camera matrimoniale



Floor/story of building


Front desk










Hotel room

Camera d’albergo

















Pillow case








Room service

Servizio in camera



Shared bathroom

Bagno condiviso





Single room

Camera singola



Spa/health club

Centro benessere



Swimming pool








Toilet paper

Carta igienica



Twin room

Camera Doppia

Wake-up call

Servizio sveglia



Washing machine


Check in/ il check in

At what time is breakfast/lunch/dinner?

A che ora è la colazione/il pranzo/la cena?

Can you have luggage taken to the room?

Puo fare portare i bagagli portati in camera?

Do I pay now or later?

Pago adesso o più tardi?

I have a reservation in the name of __________

Ho riservato a nome di __________

I am staying  __________ nights

Mi trattengo __________ notti

Is there a pool?

C’è la piscina?

Is there a restaurant?

C’è il ristorante?

Is there wireless internet in my room?

C'è internet wireless nella mia camera?

Where is the dining room/bar?

Dove e la sala da pranzo/il bar?

Where is the elevator?

Dove è l'ascensore?

Where is the pool?

Dov’è la piscina?

What time is check out?

Che ora è il check out

Room service/Servizio in camera

Can you please bring ________ to room number?

Per favore, ________ alla camera numero _______?

some coffee/breakfast

del café/la prima colazione

a bottle of _______/a snack

una bottiglia di ________/spuntino

some soap/a towel/toilet paper

del sapone/un asciugamano/della carta igienica

Can you wake me at ________?

Puo svegliaremi alle ore ________?

Come in


Just a minute

Solo un momento

May I have breakfast in my room?

E possibile avere colazione in camera mia?

My room number is ________

La mia camera e la numera ________

Some other phrases/Alcune altre frasi

I don't like this room

Questa camera non mi piace

I need to speak with the manager

Devo parlare con il direttore

Our room has not been cleaned

La nostra camera non è stata pulita

The room does not have any blankets

In camera non ci sono coperte

The shower does not work

La doccia non funziona

There is no hot water

Non c’è acqua calda

Check out/il check out

Can you get me a taxi?

Puo chiamarmi un taxi?

Can you have the luggage brought down?

Può far portare giu i bagagli?

Can you prepare my bill?

Mi puo preparare il mio conto?

I would like to check out.

Vorrei fare il check out

Is there a place I can leave my luggage?

C'è un posto dove posso lasciare i miei bagagli?

Thank you for everything

Grazie di tutto

There is a mistake in the bill

C'è un errore nel conto

Attachments area



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Eric Asimov Picks Peyrassol


New York Time Wine Critic and author of "The Pour" Eric Asimov recommends Peyrassol imported by Neal Rosenthal Wine Merchant. We HAVE it. We SHIP it. (828) 575-9525.

What Eric said: This is the archetypal Provençal rosé: pale pink and made from a typical blend of grapes, usually cinsault, grenache and syrah. With the aromas of fresh fruit and warm stones, the wine has presence and depth, and still goes down easy. (Rosenthal Wine Merchant, New York)

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Wines Trending

News Release: Thursday, July 13th, 2017

About: Wines that are Trending!
Please join Andy Hale of The Asheville School of Wine for "Wines Trending" on Thursday, August 10th from 6 to 7pm @MetroWines. 
The class includes presentation and tasting four wines that have become suddenly and enormously popular across the country. 
Shop tickets by calling (828)575-9525 or online here: 
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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1st Annual Great Picpoul Tasting

News Release: Thursday, July 13th, 2017

About: Picpoul Tasting @MetroWines
Picpoul is all the summer rage! But what's it all about? 
Please join The Asheville School of Wine to taste different styles of Picpoul, the French grape from Languedoc on Saturday, July 29th from 10 to 7pm @MetroWines. Four bottles will be "on the taste" and "on the house" all day.
Parking is free, close and easy.
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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CARDEN Wine Tasting


News Release: Tuesday, July 11th, 2017

About: Carden Wine Tasting @MetroWines
Please join the Asheville School of Wine to meet Lisa Brophy of Carden Wines, Willamette Valley, Oregon, for a tasting of Carden Pinot Noir and Cabernet Sauvignon on Thursday, July 27th from 5:00 to 6:30 @MetroWines. The tasting is "on the house" and parking is, as always free, close and easy.
The Carden wine making philosophy: "Our aim is to produce truly outstanding handcrafted wine, using only the finest grapes and the best winemaker."
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
google: https://goo.gl/knC8LP

92 Points from Wine Spectator:

The 2012 Carden Pinot Noir is handcrafted by renowned Oregon winemaker Tony Rynders, who spent a decade making 90+ rated wines for one of Oregon's premiere wineries, Domaine Serene. 100% Pinot Noir from select vineyard sites in Willamette Valley. 2012 comprises fruit from 3 distinct growing areas, Yamhill Carlton (70%), Eola Hills (20%) and Chehelam Mountians (10%). Fermented in Stainless Steel Tanks to maintain freshness and aged for 17 months in French oak, 60% of which are new.

Winemakers Vintage Remarks: “2012 was the first of three vintages that are warmer and earlier ripening. The wine is riper, fuller and more open to texture than the 2010 and 2011. The 2012 is quite showy and exhibits dark fruit. I practiced restraint and skill to produce a wine with less alcohol than most producers, while still retaining great acidity and balance, making it an excellent wine with food.”

Press: Ripe and supple, with a sense of elegance to the generous blueberry, plum and black tea flavors, coming together harmoniously against polished

tannins. Drink now through 2022. 745 cases made. –HS (Wine Spectator, July 31, 2015 issue)

Beautiful 2012 now with blueberry, walnut and hazelnut flavors that follow through to a full body, soft and firm tannins and a flavorful finish. Hints of spices, cedar and milk chocolate on the aftertaste. Thoroughly enchanting now. Drink or hold. 94 points - James Suckling 

91 Points from Wine Spectator:

The 2012 Carden Cabernet Sauvignon is hand-crafted by renowned winemaker Tony Rynders, who spent a decade making 90+ rated wines for one of Oregon's premiere wineries, Domaine Serene. The 2012 is 100% Cabernet Sauvignon from select vineyards in Washington state’s Columbia Valley. This year the blend is about 70% Red Mountain fruit and 30% fruit from Walla Walla Valley. The juice is fermented in Stainless Steel to retain freshness and then aged for 17 months in French oak barrels, 65% of which are new.

The vintage: The 2012 vintage was warm and generous, and our 2012 Carden Cabernet Sauvignon encompasses the best of that year. The palate is full and layered, with flavors of ripe cherry, hints of blueberry, sweet spice and a ton of minerality. This is an exquisite Cabernet, hand-crafted by renowned winemaker Tony Rynders.

Press: Gravelly undertones add distinction to the cherry and spice

flavors in this savory style. The finish opens up nicely, persisting gently. Drink now through 2020. 750 cases made. –HS (Wine Spectator, June 30 2015) 

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