"The Public Palate: Putting Wine in Its Place" (c)
September Great Rose Tasting *** Four on the Pour *** Saturday, September 1st from 10am to 7pm Bottles from Around the World "on the taste" and "on the house" Rose and Labor Day Barbeque A Great American Tradition!
Seated Tasting of DeceroWines, Mendoza with London-Based Chief Commercial Officer Stephanie Morton-Small Tuesday, September 11th from 5 to 6:30 @MetroWines. Seating Limited to 20. (Call NOW. Other events are SOLD OUT) Reserve at (828) 575-9525 or online https://metrowinesasheville.com/wine-blogs/blog/entry/decero-wine-tasting
Your "Everybody Will Love It Wine" and it pairs with grilled zucchini steaks!
Gateway Red, Portugal
A blend of 50% Touriga Franca, 30% Tinta Roriz and 20% Touriga Nacional. 2015 is a distinctive vintage which resulted in producing first-rate wines. Yields were relatively low with excellent fruit quality. 2015 was dryer with some humidity towards harvest time. Gateway was picked just before the September rains. Harvested at optimum ripeness. Fermented in stainless steel. Ripe fruits with hint of raspberry, blueberry and blackberry and some spice including cinnamon and nutmeg.
Sold out on the Internet. $11.99 @MetroWines
This winery was founded in 1648 and is currently in the hands of the 11th generation. Light. Refreshing.Versatile.
$14.99
Light. White. Different. Way Cool. Fleshy, juicy and dry with notes of lemon pith, red apple skin and just ripe pear. Another Spanish varietal thriving in Lodi, Grenache Blanc exhibits traditional aromas of lemon and lime coupled with well-pronounced minerality. Crisp, bright flavors of citrus and under-ripe apricot lead into a silky smooth finish. And at 12.8% alcohol, this is a Bottle for Brunch"! $25 on Internet. $17.99 @MetroWines!
Last Call for Great American Road Trip Before Fall 50% of Americans find road trips more appealing than other forms of travel due to the ability to be more spontaneous about activities and stops, according to a survey of 1137 adults by Ford Travel Trends.
Drive on over @MetroWines and shop Road Trip Wine and Rose in Boxes and Cans, Beer in cans and Govino plastic, recyclable beer mugs and wine and bubbly glasses!
PS: I did not realize what good advice this was until last week. After 6 hours on the road from Chicago including rush hour traffic with two young, excitable greyhounds in tow, we thought we would stop at a motel, pick up some Italian food, bottle of Wine, turn Seinfeld reruns and crash. That's when we found out that there are still DRY counties! Bottom line: Take a box of wine with you! Shop a stash @MetroWines.
The growing demand for dry rosé from its established customer base has led to the launch of Backsberg Estate Cellars’ maiden Pinotage Rosé. Made from the superb 2017 vintage, the Backsberg Pinotage Rosé 2017 is produced from grapes grown on the Backsberg Estate on the Paarl side of the Simonsberg, arguably South Africa’s premier wine-making address. This is the second rosé in the Backsberg range, complementing a semi-sweet wine made from Grenache and Shiraz.
Grapes for the Backsberg Pinotage Rosé were picked at 21 degrees balling, just before optimal ripeness and so as to capture the bracing acidity and freshness required by this style of wine.
“The sweet spot for rosé is in allowing the juice sufficient contact with the red grape skins to give colour and a whiff of tannin complexity, but not enough of these to overpower the delicate composition and fruit profile this style of wine requires,” says Back.
As a result, the juice was drawn from the skins after six hours’ contact after which it was handled like a white wine, fermentation taking place in cooled stainless steel tanks.
“If there is one concept used internationally to describe the requirement of a dry rosé, it is freshness,” says Back. “This is what makes rosé so popular among consumers, together with the fragrant summer notes of berry-fruit and the slight complexity on the palate.”
Backsberg’s Pinotage Rosé 2017 exudes fruit flavours of cherry and strawberry, with a minty freshness, due to earlier picked fruit. The salmon pink coloured wine is lightly tinted from the red wine skins, but fruity and juicy on the palate, with subdued tannins. Delightful flavours of melon, ripe tropical fruit and strawberry are found in this wine, which is best served well-chilled.
For food pairings, look at seafood dishes and salads. Light meat lunches such as quiche and pastries. Mediterranean platters of olives and cheese, ham, French bread or ciabatta.
Please join us on Wednesday September 12th from 5:30 to 6:30 @MetroWines for The Asheville Wine Focus Group. Participants are asked to review wines and help us decide what we should sell in the shop.
"This is your chance to play wine shop owner for the night," says Gina Trippi, co- owner of MetroWines.
Please join us for a seated wine tasting including acclaimed "The Owl and Dust Bowl" with London based Stephanie Morton-Small, Chief Commercial Officer for Finca Decero, Mendoza on Tuesday, September 11th from 5 to 6:30 @MetroWines.
"If you shop @MetroWines, you know the popular Decero Malbec, Cabernet Sauvignon and Petite Verdot," says Gina Trippi, co-owner of MetroWines. "Join us to learn about Finca Decero and taste the rest of these highly regarded wines served around the world."
The event is $15 plus tax and includes wine, cheese and charcuterie!
Experiencing wine at some of the greatest estates of France during time spent in Bordeaux, Burgundy and Aix-en-Provence was the seed from which Stephanie’s career in wine grew. After graduating from University of London, time in the UK wine trade was fast followed by nearly a decade in international sales and marketing roles based in Australia and further consolidated by an MBA.
Having been a Director of a group of some of the finest and well established wineries in Australia, Stephanie was attracted to moving away from the “established” to start something “from scratch”. The long-term vision of Thomas Schmidheiny and the quality of every aspect of Finca Decero, from the ground up, formed a unique attraction which caused Stephanie to move to Argentina in 2007.
As Finca Decero’s Chief Commercial Officer, Stephanie manages the full commercial side of Finca Decero and has consistently managed the business from start-up development, launch, to ongoing sales and marketing of all Finca Decero’s wines including the most recent fly-away success of ‘The Owl & The Dust Devil’. Through an exceptional network of importer and agency partners and having attracted an array of fine restaurants where most of the wines are sold, Finca Decero enjoys a positioning aligned with Thomas Schmidheiny’s vision for a world class wine estate of Argentina.
(photo attached)
More About Decero:
Decero, meaning “from scratch”, was born of a bare patch of land and a family´s love affair with wine. Winemaking in Thomas Schmidheiny´s family went back to his grandparents in Switzerland and, just as Napa had inspired his mother, Adda, in the 1970s, so too did Agrelo capture the heart and mind of Thomas, when travelling over the Andes into Argentina, 20 years later.
Starting “decero” was exactly how Thomas Schmidheiny dreamt of beginning a world-class vineyard, free from constraint of tradition and full of passion. Here in Agrelo, the source of some of Argentina’s finest red wines, Thomas instinctively knew that he had found the place to continue the family legacy and to handcraft wines whose allure would lie in being true to their origin.
The beautiful yet desolate spot Thomas had found was cradled in the heart of Agrelo, in the foothills of the Andes. This land, bare apart from wild shrubs, was to become our Remolinos Vineyard.
We named the vineyard after its strangest and most special natural attribute, the remolinos, or tiny whirlwinds. These gusts of wind stir up the bare soil into dancing spiral forms which thread their way through the vines, keeping the grapes in perfect condition during the growing season. Situated 3,500 feet (1,050 meters) above sea level, our vineyard is the highest in Agrelo: here the cool night westerly air from the Andes passes over a land that is warm by day.
In coming to understand the unique qualities of this place, certain things became very clear to us. We would make no compromises, planting only the red varieties perfectly suited to Agrelo. The soil presented a tapestry of natural variations that meant we would have to get to know it and nurture it inch by inch, knowing the reward would be that every parcel of wine would have its own character. Our viticulture had to be sustainable, treading lightly in the environment and having a positive role in the life of the local community. Our winemaking philosophy required both local knowledge and international expertise, but above all it needed to be hands-on from start to finish: we called it our “amano” approach.
With Thomas’ world-class vision and conviction in starting from scratch, Finca Decero is a legacy for generations to come. We are proud to have built Decero from the ground up, and of the wines we have crafted by hand to be true to their origin, our one-of-a kind Remolinos Vineyard in Agrelo.
JORDANOV Red Blend of Cabernet, Merlot and Vranic MACEDONIA (really old country!) The locals have been making wines for thousands of years in Macedonia. the area was the crossroads of the ancient world enriched by travelers and awash in the finest spices, silks, food and wine. Jordanov is a blend of Cabernet, Merlot and Vranic, a rare local varietal dating back to antiquity. vibrant on the palate, the wine is rich with aromas of dark blackberry and tobacco leading to a long, smooth finish.
>>> Transitioning to Fall White >>> GROTH Sauvignon Blanc, $19.99 Since 1981 in Oakville. Family Owned and Operated. Sustainable. A little more body. A little more palate rolling feel. But still fresh! and crisp.
Winemaker Says: Groth's 2017 Sauvignon Blanc was produced from grapes grown in various microclimates in Napa Valley. The warmer Napa Valley microclimates gave grapes resulting in wines with a lush, full melon and citrus aroma flavor. The cooler Napa Valley fruit provides a solid, crisp backbone that gives the wine an exciting liveliness that balances the rich creaminess from "sur lie" aging.
100% Old Vine Garnacha Calatayud, Spain, $17.99 Rich morello cherry and plum flavors are accented by mint, orange peel and sassafras notes in this expressive red, which has soft tannins, juicy acidity and a smoky finish. ("Rich" is an understatment!)
Asheville Wine Focus Group Wednesday, August 15th from 5:30 to 6:30 @MetroWines with Oceans South Importers Call (828) 575-9525 Online: https://metrowinesasheville.com/store/ product/august-asheville-wine-focus-group/ We were forced to cancel the event on August 8th due to the storm. We lost all power along with 13,000 other downtown Duke Energy Customers. With the aging energy grid and a LOT of new residents in Asheville, power failures are likely to occur. Let's plan ahead. Wine must go on!
If Focus Group is canceled, we will call you. Standing "Rain Date" to set the event for the following Wednesday. As always, just let us know that you are joining us.
Your Shop Dog Bandit is Gone Bandit broke his leg on Friday morning. But the truth is that he never got over losing Cate. ALE DodgemBandit Born to Dodgem By Design and Flyin Lickin on June 15, 2008. This picture was taken on the day we brought him home. And that smile is how we will always remember him. Sweet, sweet boy. Always sweet. Always. My boy.
If you want to remember Bandit and his kin who are hoping and trying to get off the track and into a home, please consider a donation to his rescue group The Greyhound Alliance in Chicago. http://www.greyhoundalliance.org/ Mark the donation for "The Sunburst Project" This is an 80 stall kennel at Ebro Greyhound Park where we shelter and care for hounds who are done with their racing careers and at risk until we can get them onto a transport and sent to rescue groups around the country and Canada. Since 2011, we have rescued nearly 6,000.
Please join us for a Tuscan Wine Dinner at Cucina 24 on Wednesday, August 29th starting 7pm. Cucina24 has partnered with Country Vintner Imports and MetroWines to serve up Tuscany!
Cucina24 will present four original courses including dessert inspired by the cuisine of Tuscany. Four Tuscan red wines, Cetamura 2016, R. Stucchi 2015, Classico Reserva 2015 and Sangioveto 2011 from Badia a Coltibuono will be served.
Presentation and discussion of the wines will be hosted by Emmanuella Stucchi, owner of Badia a Coltibuono, considered to be one of the oldest continuously operating wineries in the world!
"The opportunity to share wine over a Tuscan dinner with Emmanuella Stucchi is rare," says Gina Trippi, co-owner of MetroWines. "We look forward to learning and tasting!"
Cost is $85 including tax and gratuity. Seating is limited to 25. This event will sell out! Please Call Cucina24 NOW at (828) 254-6170. Credit card number will be taken when you reserve your seat. 24 hours cancellation notice is required. Without 24 hours notice, cancellation fee is $40.
Wines served will be offered at the event at a special price through MetroWines for pick up at the shop.
Winery Profile: The thousand-year-old “abbey of good culture” has belonged to the Stucchi Prinetti family since 1846. Its name literally signifies the abbey’s role in European cultural history as a place of worship and spiritual refuge, as well as a center of learning and agricultural research. After WWII Piero Stucchi Prinetti transformed Badia a Coltibuono into a modern estate, selling and cellaring its best Chianti Classico wines as well as promoting the extra virgin olive oil produced on site, all while creating international branding for the Coltibuono name. Lorenza dé Medici, his wife, opened the first cooking school in a winery. A devotion to the Badia and a respect for its history guides the current fifth generation family members and managers: Emanuela, Paolo and Roberto. Their challenge in winemaking is to maintain the integrity of Sangiovese and heirloom varieties, as well as Chianti Classico’s unique terroir through organic farming practices, clonal diversity, restrained use of oak and cultivation of indigenous grape varieties. Today, Coltibuono’s estate is a center of Tuscan culture and includes a restaurant, a culinary school, a B&B, apartments for farm holidays and is open for visits and tastings to all those that want to learn about local products and traditions.
Vineyards and Vinification: The estate is situated on the hills of the commune of Gaiole in Chianti and is planted to 60 hectares of vineyards and 20 hectares of olive groves. After ten centuries of uninterrupted agricultural tradition, all of Coltibuono’s estate grapes are organically grown and vinified using natural yeasts. Among the first leading wineries in Tuscany to wholly return to environmental sustainability, Badia a Coltibuono is dedicated to the preservation and vinification of Sangiovese and local varieties such Ciliegiolo, Colorino, Canaiolo, Malvasia Nera, Foglia Tonda, Sanforte, Pugnitello, Mammolo, Trebbiano, and Malvasia, from which they produce a variety of wines. At the center of their vineyards situated in Monti in Chianti their architecturally and technologically innovative winemaking facility is located. Designed to have minimal environmental impact, the facility uses manual grape sorting and a gravity flow system for gentle conveyance of de-stemmed fruit to the fermentation tanks. Smaller size vats are used for separate vinifications, both in wood and stainless steel, while the wines mainly mature in large casks instead of small barrels. The estate also produces a line of “Coltibuono” wines, made from grapes selected from small growers in Tuscany that the family knows a long time!
Critical Acclaim: “Badia a Coltibuono is one of the most historic and important of the Chianti estates…The Badia Chiantis remain among the most expansive and richest of all the Chiantis. From recent vintages one can see that some wonderfully rich, ripe wines are being made here with cellaring potential of 5-10 years. Excellent Producer List (top rating) “ -Robert Parker’s Wine Buyer’s Guide
From the Importer, Dalla Terra: “If you have not met Ema she is out of this world amazing. To give perspective in talking about Ema, she is the owner of a winery that is considered to be one of the oldest continuously operating wineries in the world. The estate is known for wines coming from the “historical” Chianti Classico zone which is an off the record designation right now. Meaning there is Chianti Classico which yes, is a smaller zone within the bigger Chianti zone but Badia Coltibuono is the epicenter of where Chianti originally started- hence the “Historical” add on”.
Please join us for The Great Rose Tasting set for September 1st from 10am to 7pm. Bottles of Rose' from around the world will be "on the taste" and "on the house" all day.
"Rose' works all year," says Andy Hale, Director of The Asheville School of Wine @MetroWines. "Always perfect as an aperitif, Rose can handle difficult flavors, including spices and herbs, as well as popular favorites like barbeque."
Event pricing on all bottles poured at the tasting.
Shiny stainless steel tanks, visible to drivers along one of Black Mountain’s busiest roads, makes it hard not to wonder what’s brewing at 131 Broadway Avenue.
That answer is simply “fine craft beer,” according to the logo for Black Mountain Brewing, which will open its doors to the public in the coming weeks. However, the question that might shed the most light on what to expect from the Swannanoa Valley’s newest craft brewery is “who’s doing the brewing?”
Jeff “Puff” Irvin loves beer. He was working for a brewery in Ames, Iowa in 2013 when he found his dream job in Western North Carolina - more specifically as the brewmaster for the Craft Beverage Institute of the Southeast at Asheville-Buncombe Technical Community College. The program was launched in 2014 to support the region’s ever-growing craft beverage industry.
Irvin became the director of the program, the only one of its kind in the country, in 2016.
Irvin came to the mountains with plenty of credentials. He earned his undergraduate degree in biology at Iowa State University before completing the Master Brewers Program at University of California, Davis. He then became a diploma brewer through the Institute of Brewing & Distilling in London.
“The program at A-B Tech is the first two-year degree in brewing, distillation and fermentation in the country,” said Irvin from behind the bar in the brewery he is opening with partners John Richardson and Matt Schwarz in the coming weeks. "We've been visited by 32 programs in the last two years trying to emulate what we're doing."
Richardson was one of the first people Irvin met when he moved to Asheville, and the two quickly began talking about one day opening a brewery together. Richardson, a longtime resident and owner of Black Mountain Ale House, has already successfully developed a concept that suits the community.
"At the Ale House we've always just tried to have a relaxed atmosphere where everyone feels welcome," he said. "With a brewery, the idea is to make great beer and have that same kind of environment."
Irvin will use the five barrel system at Black Mountain Brewing to create beers conducive to "sitting down and spending time with friends and neighbors."
"I like the idea of sessionable beers (typically less than five percent alcohol by volume) that people can drink together while having a conversation," he said. "Imagine that, people getting together and focusing on talking to each other instead of looking at their phones."
"It's about time" Irvin opened a brewery, said Kendra Penland, the former executive director of the Asheville Brewers Alliance who stepped down in early July to launch a media management and public relations firm with a focus in the food beverage and entertainment industry.
"The Craft Beverage Institute of the Southeast and A-B Tech have been important partners and associate members of the Asheville Brewers Alliance, and Puff is training the brewers that are impacting the craft beer scene," Penland said. "He's nationally known as a consultant for start-up breweries, distilleries, wineries, you name it. He's helped a lot of businesses in that craft beverage space get started."
Few people understand the craft beverage industry the way Irvin does, she said.
"He understands everything from concept to getting the beer in a glass in front of a customer in a way that few people do," Penland said. "A lot of folks are experts in the production or the conceptualization or operations, but it's rare to find someone who understands all those vital aspects."
Executing his craft in a brewery will allow Irvin to sharpen his skills in a sophisticated beer market while staying "fresh and relevant," he said.
"It's really a creative outlet for me," he said. "I hate the term 'brewmaster' because there are maybe only five people in the whole world who have mastered it; I learn something new every day. There's always a trick we can do better or a process we can streamline and this helps me apply that practical knowledge I'm trying to teach."
In the collaborative world of craft beer, Black Mountain Brewing will potentially give Irvin the opportunity to team up with former students.
"Some of them have gone out west or up north, but a lot of them have stayed right here in this area," Irvin said of his students. "I've got some great students who have done very well for themselves and I hope to collaborate with some of them."
It's that willingness to work with others in the field that Black Mountain Brewing brings to the table, Penland said.
"We have such a great craft beverage scene in Western North Carolina," she said. "What's special about this project is that they're not trying to take over anything, they just want to add to the already vibrant scene."
Richardson just hopes to create a space that captures the welcoming spirit of the town.
"It will be the kind of place where people come in and enjoy a beer or two with the same faces they see around town," he said. "I think it will be something Black Mountain can be proud of."
Laurence Vuelta of Aveniu Brands Thursday, November 15th from 5:30 to 6:30 Seated Tasting with Five Wines Paired with Small Plates $25. Event Limited to 20 Participants. Advance Tickets ONLY. Refund: Store Credit ONLY
** Most Popular ** at Great Rose Tasting on Saturday
Jeb Dunnuck (formerly of Wine Advocate) 91 points
Tucked away in a private valley in the ancient village of Correns, the first organic village in France, Miraval sits in the heart of Provence.
Miraval's exclusive valley location embodies an exceptional terroir, the expression of the soil, the climate and the history of the land, that is, the essence of the wine. At an altitude of 350 meters the vines enjoy warm, sunny days and cool nights, bringing freshness and balance to the wines.
Beautiful, pale, petal-pink color, elegant with bright nuances. A beautiful aromatic expression of fresh fruit and spring flowers, refreshing acidity, with great minerality and a saline finish. $23.
To Go with Your Turmeric and Ginger Laden Brain Food!!
Araucano Carmenere Reserva 2015
This probably sounds a little counter intuitive. BUT, Carmenere works great with curry, hence, turmeric and ginger! "Concentrated nose of liquorice and blackcurrant, with a minty freshness. Exceptionally round and soft on the palate. Slight grilled notes of coffee come through on the finish. This wine was aged for ten months in French Oak."
Stand by for September Laurel of Asheville Article on the history of the "lost grape," Carmenere!
Meanwhile, Araucano is a steal at $13.99. Be smart.
Les Cellier des Chenes 100% Jacquere Apremont, Savoie Savoie, a quintessentially alpine region bordering Switzerland. Located in Apremont, Winemaker Willy Blanc makes wine the traditional way. This 100% Jacquer goes through malolactic fermentation giving the wine a round, creamy quality. Intense and crisp, this wine concentrates great acidity and citrus flavors. It's zesty, bright and fresh lightly salty character.
4 Courses including dessert Paired with Tuscan Wines
Call Cucina24 at (828) 254-6170
Stand by for Menu and Charge
But, hey, it's Cucina24, you know it will be delicioso!
Winery Profile: The thousand-year-old “abbey of good culture” has belonged to the Stucchi Prinetti family since 1846. Its name literally signifies the abbey’s role in European cultural history as a place of worship and spiritual refuge, as well as a center of learning and agricultural research. After WWII Piero Stucchi Prinetti transformed Badia a Coltibuono into a modern estate, selling and cellaring its best Chianti Classico wines as well as promoting the extra virgin olive oil produced on site, all while creating international branding for the Coltibuono name. Lorenza dé Medici, his wife, opened the first cooking school in a winery. A devotion to the Badia and a respect for its history guides the current fifth generation family members and managers: Emanuela, Paolo and Roberto. Their challenge in winemaking is to maintain the integrity of Sangiovese and heirloom varieties, as well as Chianti Classico’s unique terroir through organic farming practices, clonal diversity, restrained use of oak and cultivation of indigenous grape varieties. Today, Coltibuono’s estate is a center of Tuscan culture and includes a restaurant, a culinary school, a B&B, apartments for farm holidays and is open for visits and tastings to all those that want to learn about local products and traditions.
Vineyards and Vinification: The estate is situated on the hills of the commune of Gaiole in Chianti and is planted to 60 hectares of vineyards and 20 hectares of olive groves. After ten centuries of uninterrupted agricultural tradition, all of Coltibuono’s estate grapes are organically grown and vinified using natural yeasts. Among the first leading wineries in Tuscany to wholly return to environmental sustainability, Badia a Coltibuono is dedicated to the preservation and vinification of Sangiovese and local varieties such Ciliegiolo, Colorino, Canaiolo, Malvasia Nera, Foglia Tonda, Sanforte, Pugnitello, Mammolo, Trebbiano, and Malvasia, from which they produce a variety of wines. At the center of their vineyards situated in Monti in Chianti their architecturally and technologically innovative winemaking facility is located. Designed to have minimal environmental impact, the facility uses manual grape sorting and a gravity flow system for gentle conveyance of de-stemmed fruit to the fermentation tanks. Smaller size vats are used for separate vinifications, both in wood and stainless steel, while the wines mainly mature in large casks instead of small barrels. The estate also produces a line of “Coltibuono” wines, made from grapes selected from small growers in Tuscany that the family knows a long time!
Critical Acclaim: “Badia a Coltibuono is one of the most historic and important of the Chianti estates…The Badia Chiantis remain among the most expansive and richest of all the Chiantis. From recent vintages one can see that some wonderfully rich, ripe wines are being made here with cellaring potential of 5-10 years. Excellent Producer List (top rating) “ -Robert Parker’s Wine Buyer’s Guide
From Dalla Terra: “If you have not met Ema she is out of this world amazing. To give perspective in talking about Ema, she is the owner of a winery that is considered to be one of the oldest continuously operating wineries in the world. The estate is known for wines coming from the “historical” Chianti Classico zone which is an off the record designation right now. Meaning there is Chianti Classico which yes, is a smaller zone within the bigger Chianti zone but Badia Coltibuono is the epicenter of where Chianti originally started- hence the “Historical” add on”.
About: September Wine Dinner at Princess Anne Hotel
Please join us for dinner on Wednesday, September 19th at The Princess Anne Hotel starting at 6:45. The Princess Anne Hotel is located at 301 East Chestnut, one block off Charlotte Street.
The menu for the evening offers an innovative dinner based on the classics prepared by Chef Todd Ritter with wines paired to the dishes by Tom Leiner of Grapevine Distribution.
"With the success of the Midsummer Dinner in July, we are delighted to be working with The Princess Anne Hotel again," said Gina Trippi, co owner of MetroWines. "Todd Ritter is one of the break out star chefs of 2018 and Tom Leiner is widely known as one of the best in Asheville at pairing wines to foods."
The Princess Anne will offer both family style seating where you can meet other food and wine enthusiasts as well as private tables. You will hear presentations and have the opportunity to talk with Tom Leiner as well as a sommelier from MetroWines. And for those of you who want to stay the night, The Princess Anne Hotel is offering 15% off lodging.
The cost is $80 including tax but not gratuity. Please call The Princess Anne Hotel to reserve your seat at (828) 258-0986. Because seating is limited, the reservation window closes at 5pm on Sunday, September 16th, 2018. All wines will be available for purchase through MetroWines at a special event price.
Originally built in 1924, The Princess Anne Hotel combines tradition, history and southern hospitality. Serving brunch every Sunday from 11 to 3pm, The Princess Anne Hotel will open for dinner during the week later in the year.
"This is a flinty, dry and textural wine. A concentrated, poised amalgamation of complexity and style, effortlessly pure and well composed with nice phenolics and crisp acidity."
(Zucchini and Goat Cheese approved)
$17.99
**More than Prosecco ** Alice Tajad Brut Spumante, $21 40% Boschera, 40%Verdiso and 20% Glera
Tajad means “blend” in local Veneto dialect, and this kind of blend of local varieties used to be the daily drink in the Veneto. Tasting it makes one question the wisdom of abandoning those antique varieties for a single-minded, conformist focus on Glera. (Wine now must be at least 85% Glera to be labeled Prosecco.) Tajad shows a little spiciness, a touch of rusticity, and a lot of character. It makes you wish you could be standing at Nonna Alice’s bar, asking her for another glass!
Brut dry and ready to please Prosecco historians, hipsters, and anyone who just loves fun and fine bubbles.
More on the Veneto. The Venice Film Festival is UP.
For you Ruth Ellen Church! Ancient Peaks Zinfandel 2016 From Paso Robles, $17.99
Winemaker Notes: "The 2016 Zinfandel jumps out of the glass with bold aromas of cherry jam, wild blackberry, violets, kirsch, and toasty oak. A rich, viscous texture is packed with dense flavors of black cherry, boysenberry, cola, and spicy vanilla. Lively notes of black pepper add focus to a smooth, jammy finish.
The 2016 Zinfandel’s deep, supple flavors are an excellent match for fine comfort foods, including wood-fired pizzas, classic lasagna, and smoked gouda burgers."
Kudos Robert Parker's Wine Advocate, 90 Points "Wafting from the glass with notes of black cherries, cassis, fruitcake and mint, the 2016 Merlot from Ancient Peaks is full-bodied and velvety on the palate, with a generous core of savory fruit, powdery tannins and a long, flavorful finish. For the price, it's an incredible value."
Alley Twenty Six Tonic Syrup is made using the bark of a cinchona tree, from which quinine is sourced. Lemongrass, limes and sugar are added to create a tonic as robust in taste as it is in color. The intensity of the flavor allows you to have control over the kind of tonic libation you prefer. (OK, I am not the biggest craft cocktail fan, just a standard operating G&T, maybe a Manhattan. But this stuff is GOOD! Really GOOD!)
Mumbo Jumbo Pinot Noir from Treasure Hunter
"Mumbo Jumbo - an object believed to have supernatural powers. This Pinot Noir is one of the most tantalizing yet temperamental varietals in the world. It is practically worshipped by its fans and when it is done just right, it almost has supernatural appeal. Our passion for the grape shows brilliantly in our Mumbo Jumbo, Pinot Noir. Hand crafted from select coastal vineyards in California, this wine is a perfect rapport of power and finesse. With a vivid ruby-red color and showing lush raspberry compote & bright red flavors of cherry and strawberry, this wine is harmony in a bottle. Silky tannins unravel intense flavors of savory asian spices & shaved truffle. The finish is long & balanced with toasty coconut, vanilla & a dash of sassafras."
"On the Taste" and "On the House" At The August Great Rose Tasting! From Louis Dressner Imports
This domaine is located in the highest part of Roussillon, the only area considered to be "mountainous" vineyards. Neighbors practice organic agriculture. L’Amourouse is their rose, based on Syrah, some of which is over 80 years old vines. Dry and surprisingly crisp for a southern French rose with bright notes of strawberry.
About Liberamente: Intense purple red, concentrated. Simple and direct in on the nose with floral notes of violet, hydrangea, spices, then blueberries and hints of brush. On the palate, spicy waves of clove and floral, with low acidity and silky tannin.
Coroa d'Oro 2016, Douro, Portugal *** Avocado Approved *** Fresh and crisp white wine with mineral characteristics and bright fruit. Made from white indigenous Douro grapes Codega, Malvasia Fina, Rabigato, Viosinho and Moscatel Galega Branco. Works as aperitif, through soup, salad, avocado!! and a seafood entree! Robert Parker said: "tropical notes of straw gold color.With light, honey and aromas of passion fruit. Fresh and crunchy, with a balanced acidity."
Thomas Meunier of AuthentiqueVin will host a "French Cafe" @MetroWines on Friday, September 7th from 5:30 to 6:30pm.
Five French Wines will be paired with French cheeses, bread and charcuterie in The MetroWines French Cafe!
Thomas Meunier will share the history of the varietals, the philosophy of the winemaker and his personal stories working with the families involved in making the wines.
The evening is limited to 20 seated guests. You must reserve your seat and purchase your tickets prior to the date. Please call (828) 575-9525 or online here:
“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.
I have kept this understanding first while building my selection; finding true winegrowers that make no concessions, with distinctive personalities that are reflected in their wine. Authentic people that make authentic wine in a sustainable way which reveal the identity of a soil, a grape and a climate- the notion of Terroir.”
How Did Thomas Meunier Get Started in Wine?
Freshly graduated from an International Trade high school with a specialization in Supply Chain Management, I met my mentor, the vigneron Frederic Mabileau, during a trip organized by the sommelier/oenologue program I was attending. His interest in expanding the winery’s export markets matched perfectly with my professional goals and skills. For 6 years Frederic entrusted me with the entire communications and sells around the world. Here, I had the chance to fight for this tiny unknown appellation … a true learning experience. In addition, I had the chance to assist Frederic during the key moments of the harvest and vinification periods. I shared the fears, the joys and the hopes of a winemaker, while meticulously paying attention to every detail so he could reveal his expression of wine. Through this experience I developed my will to fight for the individual recognition of wines of character.
Follow Thomas Meunier and AuthentiqueVin on Facebook here:
Andy Hale, Director for The Asheville School at MetroWines, brings back "The Dark Side of Wine!" The tasting and class will focus on additives and manipulation in winemaking just in time for Halloween, Wednesday, October 30th from 5:30 to 6:30 @MetroWines.
"Shoppers are very cautious about food ingredients these days, eating healthy, buying organic, avoiding transfats and additives," says Andy Hale, "but there has been little concern about what might be in your wine."
Andy will discuss the process of "fining" and "filtering" and the possible additives that some wineries are using to control and conform the taste of wine.
Director of The Asheville School of Wine @MetroWines
Every Tuesday from September 18th to October 23rd from 6:00-7:00. $25 per class plus tax or $125 for all 6! Each class includes a wine tasting and cheese. Classes are limited to 20 students and you must purchase tickets prior to the date. Tickets can be purchased by calling (828) 575-9525 or clicking on the links below.
Learn the basics of wine, from practical tips on getting the most enjoyment out of your wine to describing the flavor characteristics in the wines you drink. Learn about decanting, serving, storing and aging your wines, pairing food and wine and even hints about ordering wine in a restaurant like a pro!
September 18th 6:00-7:00, $25 or $125 for all 6 classes.
Learn about the wines of France, the country with the most famous wines of all! Join us as we taste our way through Bordeaux, Burgundy, Champagne, and other famous areas of France. We will also learn how to read a French wine label.
September 25th 6:00-7:00, $25 or $125 for all 6 classes.
Intimidated by Italian wines? You won't be after this class! Learn about the most famous regions and grape varietals of Italy and how to read an Italian wine label.
October 2nd 6:00-7:00, $25 or $125 for all 6 classes.
Take a vicarious trip through the most famous wines and regions of the Iberian Peninsula! From Rioja to Priorat, to some less known regions that are incredible values, we will travel across Spain and into Portugal, a country whose dry wines are just being discovered by Americans now. There is so much more than Port to discover!
October 9th 6:00-7:00, $25 or $125 for all 6 classes.
Take a trip through more familiar territory as we explore the wines of the New World. In this class we will examine the famous wines and regions of the United States, Argentina, Chile, South Africa, and New Zealand. If you like big bold wines, then this class is for you!
October 16th 6:00-7:00, $25 or $125 for all 6 classes.
Life is too short to just drink Cabernet and Chardonnay! Take a walk on the wild side as we discover the less known grape varietals and regions of the world. Learn about the wines of Austria, Southern France, Southern Italy, Greece and many other countries as we delve into some of the best value wines in the world.
October 23rd 6:00-7:00, $25 or $125 for all 6 classes.
Andy Hale, Director of The Asheville School of Wine, takes you "Around the World in Wine" through six classes from September 18th to October 23rd @MetroWines.
Classes are limited to 20 students and you must purchase tickets in advance.
Each class is $25 and includes presentation, wine and paired cheeses or you can purchase the six class series for $125.
To reserve your seat, please call (828) 575-9525 or shop online:
Matthew Dalton of The Wall Street Journal reports that luxury fashion houses that have long relied on animal skins are shaking up their supply chains and seeking alternatives. Two of the world's biggest and flashiest labels, Versace and Gucci swore off fur this year joining the furless pack that incldues Armani, Ralph Lauren, Michael Kors, Hugo Boss and London Fashion House Stella McCartney.
For the last 11 years, Jerry Kroll has specialized in finding homes for the dogs few people want to adopt: the shy ones, the seniors with silver fur, the three-legged hopefuls on the rebound.
The longtime volunteer for the SPCA of Wake County looks for dogs who can’t promote themselves — the hounds with chewed-off ears, the mutts that don’t wag tails, the pit bulls with a scary-sounding name.
And after a decade, Kroll, 85, has ushered more than 300 hard-luck canines into a new family’s minivan — a record of 300-0. Few can resist him in the lobby, where he offers new friends on a leash. Once, he found homes for three dogs in one day.
