Metro Wines Blogs

Metro Wines Asheville, NC

Wine Tasting with Trione WineMaker Scot Covington

News Release: Saturday, May 20, 2017
About: Wine Tasting with Trione WineMaker Scot Covington
Please join us for a Wine Tasting with Trione Vineyards and Winery WineMaker Scot Covington on Monday, June 5th from 5 to 6:30 @Metrowines. Served at some of the best restaurants in town, a selection of their wines will be "on the taste" and "on the house."

Trione Family Vineyards and Winery

Three generations, four decades, five ranches — our family is deeply rooted in the Sonoma County wine industry. Dedicated farmers for forty years, brothers Mark and Vic Trione own and cultivate close to 700 vineyard acres in three prime Sonoma County appellations: Russian River Valley, Alexander Valley and Sonoma Coast.

The Trione FamilyDuring 2005 a new chapter took root: Trione Vineyards and Winery. Our family built a winery on our Home Ranch in Alexander Valley and appointed Scot Covington winemaker. Scot made Trione 2006 and 2007 vintages in a custom crush facility; the winery construction completed in time to receive the 2008 harvest.

Living a winemaker’s dream, Scot selects just three percent of the Trione estate grapes and crafts small lots of wine in his customized “studio”. Scot’s goal: make wines that express the highest level of quality across all varieties: Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Zinfandel.

Our winery operations are a family affair. Mark Trione is President, Vic is Vice President, Mark’s daughter Denise oversees sales and marketing, and her husband, Kris Hicks, is Vineyard Operations Manager. We are proud of our family history (link to Timeline) and passionate about Sonoma County’s hospitality, food and wine.

Trione winery is located next to a 1908 landmark stone building at the Home Ranch in Alexander Valley. Respecting history and tradition, our family restored the Old Stone Building, preserving the history and authentic character. Now an event center, it is available for private parties.

Scot Covington


In 2005, when the Trione family decided to build their legacy winery on their Home Ranch in Alexander Valley, they searched for a winemaker with design, construction and wine production experience – a tall order that Scot Covington filled. The family appointed him winemaker in 2005. “The Triones basically gave me a blank piece of paper and said ‘Design your winery’.” Scot envisioned a straightforward facility, customized to accommodate small lots and hands-on winemaking.

Scot Covington

Scot brought years of relevant experience to the project. After graduating from California State University, Fresno in 1990 with a B. S. degree in Agricultural Science, Enology, he enhanced his knowledge working on three continents — in North America here in Sonoma County, South Africa and Australia. Scot’s mentors are legendary; his winemaking is influenced by years of training under such icons as Bill Bonnetti and Merry Edwards.

Living a winemaker’s dream, Scot has his choice of the finest grapes grown on the Trione family’s vineyards in the Russian River Valley, Alexander Valley and Sonoma Coast AVAs. He selects the top three percent of grapes from more than 650 acres of vineyards. Scot’s goal: make wines that express the highest level of quality across all varieties produced from estate grapes: Cabernet Sauvignon, Chardonnay, Pinot Noir, Sauvignon Blanc, Syrah and Zinfandel.

All about Trione: 

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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SKYPE a Winemaker: Rollin Soles of ROCO


News Release: Saturday, May 20th, 2017
About: Wine Tasting with Winemaker Rollin Soles by SKYPE
Please join us for a wine tasting with Winemaker Rollin Soles of ROCO by SKYPE on Tuesday, June 20th at 5:30 sharp. Winemaker Rollin Soles will lead us through a tasting of his highly regarded wines, share his philosophy and his journey through the wine world to this point.
The event is on the house. Event pricing on wines poured!
Parking is free, close and easy.

About Rollin Soles: For nearly fifteen years, the Soles’ property remained a mostly wild landscape used for a variety of farming endeavors. Rollin was making wine at Argyle, his previous venture, and Corby was busy serving in a number of executive positions in the Oregon wine industry. But as the years wore on, the property’s southwestern exposure and diverse soils begged for the Soles to realize their dream: a vineyard of Pinot Noir and Chardonnay sloping toward the creek below, the Chehalem Valley beyond, and Oregon’s Coast Range in the distance.

In 2001, Rollin and Corby planted Wits’ End Vineyard and began bringing the idea of ROCO to fruition. Two years later, they produced their first vintage of Private Stash Pinot Noir—showcasing the very best of Rollin’s small-lot winemaking skills in a bottle that was eventually served in the White House. Building on their success, in 2009, the Soles built ROCO its own winery and added a tasting room in 2012. In 2013, Rollin expanded Wits’ End Vineyard and transitioned to full-time focus on ROCO to keep pace with its growing prestige and demand.

Today, Wits’ End Vineyard remains the heart and soul of ROCO wines. ROCO Private Stash and Wits’ End Vineyard Pinot Noirs derive exclusively from these vines—and serve as Rollin and Corby’s testament to the beauty of place, their devotion to family and friends, and their commitment to Oregon winemaking at its finest.

About Rollin Soles from Wine Spectator: 

More about ROCO Winery:
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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Below the Belt

News Release: Saturday, May 20th, 2017
About "Below the Belt"
The Asheville School of Wine @MetroWines presents a class on wines from the Southern Hemisphere on Thursday, June 8th from 6 to 7pm. Andy Hale, Director of Education takes you on a vicarious trip "Below the Belt" to Argentina, Chile, South Africa and New Zealand through discussion and wine tasting.
Class is $20. To reserve a seat, call (828) 575-9525 or shop online:
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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Time and Calendar in Italian

Michael Scardaville helps us navigate the basics. We will, one step at a time, be able to work our way to and from and through a piazza and everything it has to offer before too long. Parla Italiano! Grazie Michael.

Time and the Calendar


Here’s one of many videos on Italian pronunciation:

Months, Days and Seasons/Mesi, giorni e stagioni

What is today's date?

Che giorno è oggi?

Today is May 18

Oggi è il 18 maggio (or simply il 18 maggio)

Is today Thursday or Friday?

È oggi giovedì o venerdì?

I like summer

Mi piace l'estate

Let’s go to Italy in September.

Andiamo in Italia a settembre.











































la primavera







Telling Time/Leggere l'ora

What time is it?

Che ora è?  or Che ore sono?

Excuse me, what time is it?

Scusi, che ore sono?


For one o'clock and for noon or midnight the answer is  E' + the hour

It's one o'clock

È l'una (or simply  L'una).

It's noon/midday.

È mezzogiorno (or simply mezzogiorno)

It's midnight.

È mezzanotte (or simply mezzanotte).

For all other times of the day, the answer is Sono le + the hour

Four o'clock

Sono le quattro (or simply Le quattro).

Nine o'clock

Sono le nove (Le nove).

Ten o'clock

Sono le dieci (or simply Le dieci).

Fractions of an hour are introduced by the conjunction  'e' followed by the minutes elapsed.


Le undici e dieci


Le tre e venticinque.

You can choose to indicate 'quindici or trenta minuti', (fifteen or thirty minutes), using 'un quarto' (a quarter) or 'mezza' (a half) introduced by 'e' instead


Le tre e un quarto.


Le dieci e trenta.

From the half hour to the next hour, time can also be expressed by giving the coming hour 'meno' (minus) the number of minutes before the next one.

2:40 (Twenty to three)

Le tre meno venti.

3:55 (Five to four)

Le quattro meno cinque.

To indicate fifteen minutes, you can use also 'un quarto’ using it in the following expressions:

2:45 (Fifteen to three)

Le tre meno un quarto.

3:45 (Fifteen to four)

Le quattro meno un quarto.

Italians generally indicate A.M and P.M as follows:

From 1:00 - 3:00 AM

Time + di notte (2:00 AM: Le due di notte)

From 4:00 - 6:00 AM

Time + del mattino (5:00 AM: Le cinque del mattino)

From 6:00 AM - noon

Time + di mattina (10:30 AM: Le dieci e trenta di mattina)

From 1:00 PM – 5:00 PM

Time + del pomeriggio (4:15 PM: Le quattro e un quarto del pomeriggio)

From 6:00 – 11:00 PM

Time + di sera ((9:00 PM: Le nove di sera)


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Wine in The Garden at NC Arboretum


News Release: Monday, May 15th

About: Wine in The Garden at NC Arboretum
The North Carolina Arboretum will host three "Wine in The Garden" events on June 15th, July 20th and August 17th from 6 to 8pm at The Arboretum Gardens. 
Cost is $27 for Arboretum Society members and $30 for non-members. Ticket price does not include tax and credit card fees but does include parking at The Arboretum. 
Please note that all tickets must be purchased in advance. Tickets will not be sold at the gate. Participants must be 21 years or older. Valid ID is required to enter. Tickets are non-refundable. The events will be held rain or shine! Call (828) 665-2492 for further information.

About "Wine in the Garden" The NC Arboretum says: Sample, sip and enjoy the beautiful sights of The North Carolina Arboretum at itsWine in the Garden wine tasting and music series. Held every third Thursday of the summer from 6 – 8 p.m., the Arboretum invites visitors and members to come and enjoy a selection of sustainable wines carefully picked by the trained professional staff of Metro Wines in Asheville.

Celebrate the summer season with an evening in the Arboretum’s nationally known gardens while discovering new wines and listening to live music from some of Western North Carolina’s most talented artists. Each ticket includes a chance to sample four boutique wines hailing from some of the best wine regions in the world along with three hors d’oeuvre food pairings. 

Contact for The Arboretum: Tatiana Rivest
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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Paola at Bele Casel

From Paola (with the baby) at Bele Casel. Thank you Paola for helping us to "Learn Italian"

Mark you calendar for "SKYPE the Winemaker" with Paola on November 14th at 5:30

Here's the link of our youtube page where you can find lots of videos, the links of the most interesting ones with English subtitles are below. If you need the files I can send them too, no problem

(Qui i link della nostra pagina youtube dove puoi trovare tanti video, i link dei più interessanti con sottotitoli in inglese sono sotto. Se hai bisogno dei file posso inviarli senza problemi)

Have a great day and don't hesitate to send me emails or facebook messages if you have any doubts about Italian! (I sent you a friend request)

(Buona giornata e non esitare a mandarmi email o messaggi su facebook se hai qualche dubbio a proposito dell'italiano)



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Pavolino Pinot Noir from the Veneto, Italy


Wine Description


Grapes: 100% Pinot Noir
Appellation: IGT Veneto – Italy

Notes: Medium ruby-red in color, darkening to garnet with age. Appreciated throughout the world for its characteristic and elegant floral fragrance and its stylish, velvety flavor. This Pinot Noir is enhanced by a lingering finish bursting with talc and features just the right touch of backbone.

Food Pairing: Perfect at mealtimes along with red meats and Mediterranean-style pasta dishes, but also a pleasant conversation wine. Great match for pan-fried eggs and flavoured omelettes.

Serving Temperature: Serve at 62°-66°F

Alcohol by Volume: 12%
Residual Sugar: .55 g/l
Total Acidity: 5.5 g/l
Formats: 750ml / 12 bottles

This wine is Kosher for Passover – Mevushal
This wine is Gelatin free.
This wine is suitable for Vegans & Vegetarians.


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Numbers and Greeting in Italian

Grazie! to MetroWines Customer and Italian Language Student, Michael Scardaville, for helping us to learn (imparare) the language! We begin with numbers and common ways of greeting each other.
As we progress, Michael will send us phrases we can use to "get by" in Italy that address time, weather, travel, transportation including airports and train stations, driving, lodging, food and beverages, sight seeing and, of course, wine!




Numbers and Greetings


Here’s one of many videos on Italian pronunciation:

Numbers/ Numeri

How to pronounce numbers in Italian:


Greetings/ Saluti



Mrs.; Madam


Mister; Sir


Hello and good morning


Goodbye (formal)


Hello and good-bye (informal)


Good afternoon and good evening (formal)

Buona sera

Good night ( at bedtime)

Buona notte

What is your name?

Come si chiama?

My name is . . .

Mi chiamo . . . 

Where do you live?

Dove abita?

I live in Asheville, North Carolina

Abito a Asheville, Carolina del Nord.

Where are you from?

Di dove Lei?

I am from the United States

Sono degli Stati Uniti

How are you? (formal)

Come sta?

How are you? (informal)

Come stai?

I’m well, thanks, and you? (informal)

Sto bene grazie, e tu?

I’m well, thanks, and you? (formal)

Sto bene, grazie, e Lei?

Fine, thank you.

Bene, grazie.

I’m well

Sto bene

Very well, thanks.

Molto bene, grazie.

Not too bad, thanks.

Non c’è male, grazie.

So so.

Così così.

I’m not well.

Non sto bene (or Sto male)

Nice to meet you.

Piacere di conoscerti

See you later

A dopo

See you soon

A presto

See you tomorrow

A domani

Things are going well.

Va bene.

Pretty well.




Things are going great

Va benissimo

Things aren’t going well.

Va male.

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Your Shop Dogs are trying to adopt a healthier lifstyle. We offer this news!

Asheville Citizen Times reports that "No Meat Ahtlete" cookbook is co-authored by Asheville locals Matt Frazier and Stepfanie Romine. Frazier is the founder of No Meat Athlete Movement and Romine is a yoga teacher and health coach. The book was named the 2017 Sports Illustrated Best Health and Wellness book. 

Amazon says: From the founder of No Meat Athlete: plant-based recipes packed with nutrition to help athletes perform better and recover faster.

A fast-growing global movement, No Meat Athlete (NMA) is inspiring everyone from weekend joggers to world-class competitors to be healthier and fitter and perform better on whole plant foods. Written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and nutrition writer Stepfanie Romine, The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table, even on busy nights. Here are:

  • Breakfasts to power you up (Almond Butter–Banana Pancakes), mains that aid recovery (Beet Bourguignon), and natural sports drinks, portables, energy bites, and bars (V9, Umeboshi Electrolyte Drink, Calorie Bomb Cookies) to take you further and help you get the most from every workout
  • Minimal gluten, soy, and sweeteners, plus oil-free options throughout (ideal for followers of the Forks Over Knives diet)
  • Meal-planning guidelines, nutritional info, adaptable “blueprint” recipes—and more!

                                                                  Yeah, baby! Punch it up! Your Shop Dogs, Cate and Bandit

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Paul Jaboulet Wines Tasting


News Release: Thursday, May 11th, 2017
About: Paul Jaboulet Aine Wines Tasting
Please join The Asheville School of Wine as we host Amanda Schark from Skurnik Wines, importer for Paul Jaboulet Aine Biodynamic Wines, for a wine tasting on Wednesday, May 17th from 5 to 6:30 @MetroWines.
"Les Traverses" Ventoux, "Les Jalets" Crozes Hermitage, "Les Cedres" Chateauneuf-du-Pape will be "on the taste" and "on the house" with event pricing.
About Paul Jaboulet Wines:
In 1834, a full 100 years before the introduction of the A.O.C. system, Antoine Jaboulet began to transform a sleepy region into one of the most important quality winegrowing terroirs in the world. Since that time, Paul Jaboulet Aîné has become the benchmark in the Northern Rhône, with the iconic Hermitage ‘La Chapelle’ being responsible for some of the greatest wines ever produced. Ten years ago, the Frey family purchased this historic property and committed tremendous effort and resources to improve upon the already legendary estate. They immediately started converting the estate vineyards to biodynamic principals and encouraging sustainable practices from every family grower they work with. With each successive vintage the purifying effects of these natural agricultural improvements can be felt and tasted. This is one of France’s finest estates, the crown jewel of the Rhône Valley. Oenologist and proprietor Caroline Frey, alongside Winemaking Director Jacques Desvernois, are producing the authentic standard for quality Syrah across the Northern Rhône.
About Skurnik Imports:
Skurnik Wines searches the globe to assemble the finest portfolio of wines available at all prices. Wines selected must represent the highest quality and exhibit balance, finesse, and a sense of place. We never forget that fine wine comes from exceptional grapes grown in exceptional terroir and cared for by talented winemakers. It is our goal that the Skurnik Wines and Spirits logo on the back of a bottle is as close to a guarantee of quality as possible.

About Amanda Schark:
Fueled by a passion for wine, Amanda’s brilliant career has touched almost every facet of the wine business.
She’s been a wine buyer and leader for a Fortune 100 company, worked as a wine educator, a sales director, an importer and has traveled extensively through the wine world.
With every move she’s made, she carried a focus on quality which has made her a trusted resource to those seeking exceptional, authentic wines.
In 2015 Amanda joined forces with Skurnik Wines, one of the top importers in the United States, to represent their extensive national portfolio and bring wines of distinction to those waiting to be inspired.
Photo of Amanda Schark attached.
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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Grovewood Gallery


MetroWines is Part of Grovewood Gallery Anniversary Celebration

We will be there POURING!

Frm Grovewood Gallery: Grovewood Gallery is celebrating 25 years of American-made art and craft! Join us on Saturday, May 20 from 2 - 6pm as we celebrate this milestone with an outdoor sculpture exhibition, artist demonstrations, live music by The Bad Penny Pleasuremakers, and local food and drinks. Customers will also have a chance to enter a free raffle to win a kinetic Wind Sculpture by Lyman Whitaker.

Participating Artists: Grace Cathey, Josh Cote, Mark Chatterley, Todd Frahm, Jeff Hackney, Roger Martin, David Sheldon, Brad Spencer, Eric Velleca, Lyman Whitaker, and Robert Winkler

Grovewood Gallery’s 25th Anniversary Celebration is sponsored byGolden FleeceHi-Wire BrewingMetro Wines, and Noble Cider

More details HERE!

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Wine Dinner at Arboretum


News Release: Tuesday, May 9th, 2017
About: Le Grand Picnic:
           Wine Pairing Dinner at Savory Thyme Cafe at Arboretum
Please join the MetroWines Asheville School of Wine at Savory Thyme Cafe at The North Carolina Arboretum for a wine pairing dinner in the beautifully decorated Plants of Promise Garden on Sunday, June 4th from 3:30 to 7pm. 
Authentic French dishes will be paired with French Wines. Guests will be welcomed with a complementary Savory Thyme Specialty Aperitif to enjoy while listening to music.
The cost for the evening is $65 (does not include tax and gratuity)
Please make reservations for Le Grand Picnic here:
Contact for Savory Thyme Cafe: Tony Smith, Operations Manager
   At the Cafe: (828) 665-2492-X232

Contact for MetroWines: Gina Trippi

Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
First Pairing:
Radish & Celery Heart Crudités / Pain Surprise with Salmon & Cream Cheese
                Domaines Schlumberger Pinot Blanc Les Princes Abbes '15

Second Pairing:
Pissaladiere/ onion, tomato, black olive
         By.Ott Provence Rose '16

Third Pairing:
Pate de Campagne/pork, bacon, smoked ham, Dijon
        Vincent Girardin Cuvée St Vincent '14
                       (Bourgogne Rouge)

Fourth Pairing:
Cold Provencale Chicken/ Asparagus/ Carrot Salad
       Clos Sainte Anne Pomerol '11

Fifth Pairing:
Summer Fruit Gallette/ Fromage
    Domaine Vigneau-Chevreau Vouvray Petillant Demi-Sec NV
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Laurel of Asheville Pet Edition

Photo by Joye Ardyn Durham

From The Laurel of Asheville "Pet" Edition

If you're talking wine, you're tlking dogs - somewhere. Dogs are in the vineyard the winery, the tasting room, the retail shop and even the critics corner.

Entire article HERE!

Please enjoy the read. Your Shop Dogs, Cate and Bandit



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Barnaby, Olga, Lexi and The "J Turn"


We caught up with Teutonic Winemaker and Owner, Barnaby Tuttle, on his way to Home Grown in Asheville for lunch. Barnaby was eating his way through Asheville! After the Teutonic Tasting @MetroWnes on Friday Night, he went two doors down to Gan Shan downing a bowl of Drunken Noodles and a healthy serving of Bok Choy. He woke up hungry at Midnight and had frozen pizza burned to charcoal on the bottom and cheap BIG BOX beer. Yes, even winemakers DO crazy when on the road!
Barnaby is a Portland, Oregon native. Before his current incarnation, he was an iron worker and worked for an autowrecker that salvaged vintage car parts from the 50s, 60s and 70s. Hold that thought - both jobs become very important later........
Before we go further, let's set the Tuttle stage. Barnaby is married to Olga who drives a 62 Plymouth Valiant at the Dragstrip in Woodburn, Oregon ( Lexi a Border Collie mix with some way cool ears (see below) gleefully joins the pack a little later. Moving on......
Barnaby decided to go down a different path and took a job at a restaurant in Portland. Until that moment, Barnaby's path and that of wine had not crossed. So, not because he was interested because he really wasn't, but because the restaurant needed someone to learn about wine, Baranby was sent to wine classes.
The class was based on blind tasting. Barnaby found this process valuable as he was "forced to analyze and look deeper." One day the instructor brings in a series of bottles of Pinot Noir from different areas. Barnaby became fascinated with the difference in the bottles as a result of the different terroirs, "just a block away." Who knew? Now Barnaby knows. His path has crossed that of wine.  He becomes the wine buyer at the restaurant.
Back at the restaurant, Barnaby met a German Importer. One thing leads to another and to Germany and tasting a lot of German wine and meeting German winemakers and finally to Barnaby telling Olga: "I got to quit my job and make this stuff!" I ask how Olga took the news. "She was concerned but she knows that once I make up my mind, I follow through." And so he did......
Starting Teutonic on a shoestring budget, Barnaby says his experience at the autowrecker came in mighty handy. He built his own machines, designed a process for stacking barrels, was able to repair his forklift and benefited from his understanding of the "flow" of production. "And frankly," Barnaby says: "I would not have been able to afford to start the winery without this experience."
Teutonic Wines are intended to complement food, lower in alcohol (9 to 12%) and a little higher in acidity.  Wines are made in neutral barrels so that the flavor of oak does not overpower the wine and the delicate flavors of some dishes.
But who is Barnaby outside the winery?
What is your favorite part of being a winemaker? "Discovering the unexpected. Being surprised by what a wine becomes. And then traveling the country presenting the wines. I met so many interesting people."
What do you drink if not your own wines? "Mostly, the wines made by my friends. I like Chenin Blanc and Cabernet Franc." (BTW, friend of the shop and one of the MetroWines favorites, John Grochau, lives down next door to Barnaby's Grandmother.)
What do you do in your spare time? "I work on old cars if I can, but, honestly, I am working all the time. I am consumed by this!" The hard and constant work has paid off. Barnaby has been successful in placing his wines in a number of states including New York, Washington DC, Texas and is very close to placement in England, Norway and Japan.
Favorite movie? "Spinal Tap."
TV guilty pleasures? "Old shows like Perry Mason and Rockford Files." Here, I tell Barnaby that I am also a Rockford Files fan and ask whether Olga can do the famous Rockford turn. "Oh, you're talking about the J Turn! Not yet but I'll suggest it to her!" Stand by Portland for Olga working it in a parking lot near you soon. Oh yeah!
What would you do if not a winemaker?  Barnaby is interested in linguistics, specifically accents. 
"Language is oral history." The pervasive regional dialects, according to Barnaby, tell centuries of stories and global movement. Barnaby says that in one small German village he visited there were 6 dialects! The winemaker by day sounds pretty far into this subject. "I think you could map world migration considering language with an overlay of DNA." WOW! 
Barnaby noticed my New Orleans accent and said that I should be proud of it. "Think of the confluence of cultures that went into making that unique sound." I feel good!
Bottom line? What do you want readers to know about who YOU are. "I am a working class guy who made good."


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quando le donne ridono insieme sono ancora piu belle

when women laugh together, they are even more beautiful



la vittoria

the victory




I say

invitare gli amici

to invite friends





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Great Rose' Tasting Series Premier


News Release: Sunday, April 30th, 2017

About: The Great RosTasting @MetroWines
Please join The Asheville School of Wine as we present the first of the season "Great RosTasting" on Saturday, June 3rd
from 10 to 7pm @MetroWines. 
Six different bottles of Rosrepresenting various varietals from countries around the world "on the taste" and "on the house"
with event pricing.
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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ALL Rose' Wine Dinner at Sovereign Remedies!


News Release: Sunday, April 30th, 2017

About: ALL Rose Wine Pairing Dinner at Sovereign Remedies
Please join The MetroWines Asheville School of Wine for an ALL Rose Wine Pairing Dinner at Sovereign Remedies on May 21st starting at 7:30pm. 
Executive Chef Graham House will present a seasonal menu featuring four-courses each paired with a carefully selected Rose. The featured bottles of Rose will represent different varietals from around the world. 
Seating is very limited. Tickets are $50 excluding tax and gratuity. Sovereign Remedies is located at 29 N. Market Place in Asheville at the corner of Walnut.
Guests can purchase the wines at a a discounted event price that evening for pick up @MetroWines at 169 Charlotte Street.
About Sovereign Remedies:

Sovereign Remedies was opened in October of 2014, by Charlie Hodge and his partner Sunil Patel bringing together years of work in the hospitality industry with years of farming the land.   Sovereign Remedies is housed in the New Medical Building on North Market St.  A seven story building, it was once was office space for Asheville’s doctors and dentists, a drug store and barber shop, it now houses a wide variety of law, engineering, and environmental protection agencies, as well as our dear friends at Herbiary.

Somewhere between warm and regal the space is filled with visual treasures of vintage service-ware, rich black and gold curtains, and locally built furniture and fixtures by Iron Maiden Studios.  The 14-foot high windows dominating two of walls, allow for plants to thrive by filling the room with natural light during the day.  At night soft lights and candles create an inviting glow for guests and passersby.  Since opening in the main room we have expanded with a dinning area in our mezzanine and worked with the city to utilize former street parking for an outdoor patio.

The term Sovereign Remedies was discovered while reading about the great history of the Appalachian Mountains. As the area did not allow for easy access many families found and created their own medicine; this proprietary knowledge was know as each family’s Sovereign Remedy.  This concept fuses perfectly with our ethos in that the cherished bottles those early settlers filled with local medicinal herbs to care for themselves and their families reflects the way we bring together the local bounty of the Appalachian region to care for our guests and visitors, our own Sovereign Remedy.

After establishing ourselves as a place to enjoy a superior mixed drink, crafted with the best ingredients, as well as a place that served bar food with the highest commitment to local, organic and humanly raised meats we took a big step towards expanding our culinary offerings.  In the fall of 2016 we met Chef Graham House, an Asheville native, who joined our team, bringing with him the skills and passion to elevate thoughtful bar food to the exceptional culinary program we have today.  Working together Graham and Sunil bring great excellent food from urban-sprouted seed to your table.

Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
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buongiorno a tutti

good morning to all

una giornata di sole

a day of sun

energia pura

pure energy

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Morella Mezzogiorno Bianco 2015

  This is a winemaker who cares. The importer, who has met with Winemaker Lisa Gilbee on several occasions, said that when asked why she went biodynamic in her vineyards, Lisa said: "because my kids play in those vineyards!" The bottom line, as you can tell from that statement, is that this wine meets the highest standards of quality. And it shows in the glass, on the nose, on the palate and through to a long finish. We also offer Lisa's blend of Negroamaro and Primitivo @MetroWines. This is what wine should taste like! And that's just a fact.

From Jay Murray, Piedmont Wine Imports:

Who: Lisa Gilbee
Where: Manduria, Puglia
What grapes: Primitivo, Negroamaro, Fiano, small amounts of Petite Verdot, Cabernet, Malbec
Key fact: This biodynamic estate is farming very old bush vine Primitivo in an effort to preserve and grow interest in a disappearing form of local agriculture.

Lisa Gilbee has lived in Manduria for 12 years. She is Australian, married to an Italian. They have two young kids. She travels around the world making wine for other people, and also makes wine for a large Puglian winery. But Manduria is home, close to the seas, where they can make wine the way she wants.

Their logo is a picture of an owl statue made from local sandstone. They chose it because the owl observes, watches. It’s how Gilbee wants to farm. “We started by developing natural grasses in the vineyard, then we took out all the pesticides, and eventually got to just using copper and sulfur. Now we have moved to biodynamics.” Their methodology is slow, deliberate progress toward a lofty goal.

Traditionally in Manduria, wines were made really manually: foot stomping of grapes before fermentation, back-breaking pruning of low-trained bush vines, virtually no mechanization in most fields even until World War II. Poor sharecroppers farmed small parcels and could not afford the machinery, the feudal system funneled too much of their harvest into the pockets of local landed aristocracy.  Then, after World War II these old techniques of by-hand wine making virtually disappeared.  In the 20th century production shifted almost entirely to the Cantina Sociale: wine made with BIG equipment. Bulk wine shipped to pump up the alcohol by volume of thin northern Italian reds, and then headed to supermarket chains at bottom shelf prices. Today 90% of the area’s production goes to the Cantina Sociale.

“I’d rather we focus on being a small producer turning our own vineyard into wine,” Gilbee said.

Morella has non-nursery, antique clones in its 10 ha of bush vines. There’s lots of genetic diversity in Gilbee’s monopole because the parcel was planted over time by a variety of farmers. Bush vines like Lisa’s may yield 2 – 2 ½ tons per hectare, trellised conventional vines can produce three times that amount. So slowly the old bush vines are abandoned or removed and replaced with modern clones, in fields designed to work by machine. The fields become easier to work, bulk volume increases and maybe income increases, but the connection to a traditional type of Puglian viticulture disappears.

Lisa clearly likes it here. While she laments the lack of investment in truly studying and understanding Primitivo in the way, say, Barbera is analyzed in the north, she wants to stay, to protect these old vines.  They have an indomitable natural resource in Puglia. The region still makes more wine than all of Australia, and many fields of incredible century-old bush vines (and centuries old olive trees) still stand as mute guardians of the region’s real wealth and value.

The wines:

Morella’s wines are bottled without pumping and without filtration. They use a cement egg for some of the wines. The vessel keeps the lees constantly in movement, and is a hallmark gadget among biodynamic enthusiasts.

Mezzanotte rosso is a  mainly Primitivo blend. Small bits of Negroamaro, Malbec, Cabernet and Petite Verdot are co-fermented with the Primitivo. The wine has nice bones to it and merited several exclamatory emoticons in the margins of my tasting book. Malbec has been grown in Puglia for 100 years according to Gilbee. It was replanted post-Phylloxera because of interest from the Bordeaux wine market.

The estate’s Primitivo/Negroamaro blend was my personal favorite red on the day of my visit. These are the two main grapes of the Salento. Primitivo ripens at the end of August, while Negroamaro does not ripen until the end of September or early October. This wine is grown in terre rosse clay-rich soils, and came after a drought year.

Without a doubt we’ll one day bring Morella’s 80-year-old vine Primitivo to the States. It was lovely, with a shade more blue fruit in comparison to the Primitivo/Negroamaro blend. Full and round. Ditto for the Primitivo La Signora from a different clone that Gilbee also makes. I found the latter wine more aromatically interesting, with a hint of sweet raisiny fruit above all the brawny ripeness.

Of course all these wines taste amazing at lunch in the family’s home, sharing pasta and sauce made with spicy local peppers with Lisa’s husband and her kids, Matilda and Anton. The school-age duo eye me with suspicion, but I think they warmed up a little to the strange American dressed in too-warm clothes by the end of my stay. It was raining, and leaving the happy family to trek north was unappealing. Now that we see the Morella wines also taste great in the dining rooms of our North Carolina homes, I can begin to plan a repeat visit. Primitivo is so essentially Italian-American, great with the way we eat, our bold spectrum of sweet-spicy-hot-meaty flavors.

Morella “Mezzanotte” Primitivo Tarantino IGT  Biodynamic small farm Primitivo crafted by Lisa Gilbee. This is a blend of bush vine Primitivo with an average age of 40 years. It is located in Manduria about 3km from the Ionian sea. The soils are red sandy clay over limestone. The Primitivo is destemmed directly in small open fermenters. The fements are hand plunged and wine is pressed with the basket press and matured in old oak barrels. The wine is racked 2 or 3 times before bottling without filtration. Mezzanotte has a distinct ripe berry fruit nose with hints of blackberry and cherry and with wild herbs. The mouth is initially ripe fruit followed by a balanced fresh tannin finish.

Organic: Certified Biodynamic
Soil type: Red sandy clay over limestone
Elevation: 5 kl from the Ionian sea
Grapes: Blend of new plantings (2005) and 40 year old bush vine Primitivo
Method of fermentation: Destemmed directly into small open fermenters. Hand plunged in a basket press and matured in old oak barrels. Racked two to three times before bottled without filtering.

Morella “Mezzogiorno” Bianco Salento IGP 100% Fiano. 10-year-old vines, from cuttings brought to Puglia from Campania. Planted in Manduria, in red sandy clay over limestone soil, with a unusually large amount of quartz. Hand-picked into small baskets, then pressed whole-cluster in a vertical basket press. Fermented mostly in large oak barrels. Seven months of lees-stirring prior to a light filtration and bottling.

Organic:Certified Biodynamic
Soil type: Red sandy clay over limestone with lots of quartz particles
Grapes: Fiano
Method of fermentation: Handpicked and chilled overnight. Bunches pressed whole in basket press. Half fermented in large oak barrels and half in stainless steel. Stirred on the lees for seven months and lightly filtered before bottling.

Morella Negroamaro Salento IGT
This wine is a blend of 85% Primitivo and 15% Negroamaro, made from 40-year-old vines. Hand harvested in to small baskets and fermented at 28 degrees Celsius. Aged in Allier oak barrels for 12 months, and then an additional 8 months in bottle before release.

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Elicio 2016 @$9.99

From the south of the Rhone Valley, Elicio is a bright pink color in the glass presenting strawberry on the nose and a creamy palate of red fruit. Elicio cannot be beat for quality for price! from JP Bourgeois, Elicio is $9.99 @MetroWines.

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