News Release: Wednesday, May 22nd, 2019

News Release: Wednesday, May 22nd, 2019

*** LAST CALL ***

French Twist
French Fare. North Carolina Flair.



Wine Pairing Dinner

at The Princess Anne Hotel
301 East Chestnut, One Block off Charlotte Street.

*** May 23rd starting 6:30. $125  ***

Support Charlotte Street Neighborhood
and Women Chefs!
Chef Amber Whitt combines her Classic French Cuisine
with North Carolina Flavors.

Menu and Details: https://metrowinesasheville.com/wine-blogs/
blog/entry/french-twist-at-princess-anne-hotel

Klinker Brick Wine Dinner
at Bone and Broth with Chef Chris Benson


Wednesday, May 29th, 6pm
$75 including tax and gratuity.
Call with credit card to (828) 575-9525
or shop online here: 
https://metrowinesasheville.com/wine-blogs/blog/entry/
klinker-brick-dinner-at-bone-and-brothCall f

Spring Essential "Do it All" Big RED


Jeff Runquist, Winemaker 
Sierra Nevada Mountains, $17.99

 "1448" is deep and dark in the glass with bright and beautiful hues
and an edge of magenta. The aromas lead with blue and black fruits,
most notably black raspberry, along with blackberry and mulberry
and wafts of sweet vanilla, hazelnut, violets and lavender.
Plenty of ripe fruit framed by a toasted oak creaminess on the palate.
The tannins are mature and add richness and texture. 

Spring Essential "Do it All" White
Skeleton Gruner Veltliner 2017
Liter Bottle Means 13 More Wine!

$9.99 @MetroWines.
$12.99 at Wine.com and unavailable!


Winemaker's Notes: Fresh, fruity, and above all, food-friendly,
our Grüner Veltliner shows off the charms that make this grape
Austria's favorite white wine varietal. A racy wine with explosive fruit flavors,
a light mineral undercurrent, and a full, expansive finish.

Spring Essential "Do It All" (lighter) Red
Langhe Rosso 2016 Blend $16.99


One of the singular best values in European table red, this brilliant blend of Barbera,
Nebbiolo and Dolcetto sings with wild berries, cherries. Piedmont, Italy

Asheville School of Wine May Classes
with Andy Hale, Director of The Asheville School of Wine @MetroWines

** Much Maligned Grapes: Riesling **
"Not always sweet. Not even always German. But always cool!"
https://metrowinesasheville.com/store/product/much-maligned-grapes-riesling-on-may-21/
Tuesday, May 21st, 5:30-6:30 @MetroWines

** Wine Essentials **
READ: SECRETS. What they don't want you to know
and they know who they are!

Wednesday, May 22nd, 5:30-6:30 @MetroWines
https://metrowinesasheville.com/store/product/wine-essentials-class/

Follow Andy Hale and The Asheville School of Wine here:
https://www.ashevilleschoolofwine.com

** ASPARAGUS **
The story of this painting has endured: Manet sold Charles Ephrussi 
"A Bunch of Asparagus" for 800 francs. But Ephrussi sent him a 1,000 francs,
and Manet, who was a master of elegance and wit, painted this asparagus
and sent it to him with a note saying: "There was one missing from your bunch".

Asparagus is a vegetal vegetable! The chlorophyll green flavor, while making asparagus delectable,
flat out clashes with a lot of wines. And, the green giant has compounds like asparagusic acid,
causing many wines taste metallic and harsh.
Generally wine speaking, avoid tannic reds or oaked whites. Select an unoaked wine
that offers citrus and herbal flavors. You might consider a Sancerre or Pouilly Fumé
from France’s Loire Valley, Grüner Veltliner from Austria, Alsace Riesling
or even and un-oaked Chardonnay from a cooler region like the Willamette Valley.

OR, You Know. Yes You Do. ROSE

Asparagus tolerates great temperature variations: growing in the Imperial Valley
of Southern California where temperatures can reach 115° F to Minnesota 
where temperaturescan plunge to -40° F. Asparagus grow in a wide range of soils and climates. 
In this country, the bulk of asparagus come from Central Valley, California.

Let's go with tradition: what grows together goes together!

Tinto Rey 2018 Rose, Zamora, 
(upper Central Valley) California, $11.99

An Estate Bottled Blend of 53% Tempranillo, 31% Tannat and 16% Verdejo
Winery Tasting Notes: The 2018 Tinto Rey Rosé has a beautiful pale coral color
from the co-fermentation of Tempranillo, Tannat and Verdejo.
Enticing aromas of white peach and nectarine lead to flavors of cream cola and sassafras
that are balanced by a lively, tart cherry finish. There is some weight to this pretty wine
and a bright finish with a lingering hint of tangerine.

MONEY. MAYHEM. MURDER!

By Very Popular Demand
HIGH Sell-Out Risk. Shop NOW!

Andy Hale, Director of The Asheville School of Wine,
takes you through the darkest side of wine from the Borgias
in Italy to the present day in North Carolina.

Tuesday, June 13th, 20th and 27th
$30 per class or $75 for the Series
Reserve your seat at (828) 575-9525
Shop Online: https://metrowinesasheville.com/store/
product/money-mayhem-murder-all-3-classes/

From The MetroWines Book Review Department
Ruth Reichl, multiple James Beard winner and best selling author,
talks about her decade as Editor-in-Chief of Gourmet Magazine.

This is the story of a former Berkeley hippie entering the corporate world
and worrying about losing her soul. It is the story of the moment restaurants
became an important part of popular culture, a time when farm-to-table
changed the way we eat. Meet legendary chefs like David Chang
and Eric Ripert, idiosyncratic writers like David Foster Wallace,
and a group of editors and art directors who, under Reichl's leadership,
transformed stately Gourmet into a cutting-edge publication.
This was the golden age of print media. Perhaps the last spendthrift gasp
before the Internet turned the magazine world upside down.

Complete with recipes, Save Me the Plumsis a personal journey of a woman
coming to terms with being in charge and making a mark, following a passion
and holding on to her dreams even when she ends up in a place she never expected to be.

Your Read it With Wine, $13.99
This book is about independence, courage, confidence, 
stepping outside your comfort zone and well, that's life.



Winery Tasting Notes: 60% Pinot Noir and 40% Syrah. Bright, modern, and clean fruit
make up this friendly red. Versatile with or without food, this unique blend is sure to entice.
It has a clear ruby color, with a purple tint; fragrant nose of ripe cherries and raspberries;
dry, medium body; ripe berry flavour with a touch of spice; balanced acidity.

Ciao Asheville 
Presents
"Italian Hand Gestures"
with Roberto Stragiotti

Oh yes, we are going there....

Wednesday, June 19th from 5:30-6:30
@MetroWines and ONLY @MetroWines
$10 for the presentation, a glass of Italian Red or White Wine

*** and a LOT of Fun! ***

Call (828) 575-9525
Online here: https://metrowinesasheville.com/
store/product/italian-hand-gestures/
Reserve NOW. Very High Sell Out Risk.
Seating is Limited

Follow Ciao Asheville here:
https://www.facebook.com/CiaoAsheville/

And Register to Learn the (Verbal !!) Language
The Low Pressure Way with UNCA Professor Dr. Valeria Tezzon
HERE: https://metrowinesasheville.com/store/product/
italian-language-classes-10-class-series/

Best "Put a Chill on it Red" from Alto Adige

@MetroWines on Tuesday!



Can you say Schiava?
Wine Folly says: Schiava is kind of like breathing in a bouquet of roses
while getting a massage from Strawberry Shortcake. Shockingly, this wine hasn’t been
on radar for years because it’s so elegant, and light.

Winery says: This indigenous grape variety had its first documented historical mention
at the end of the Middle Ages, and it has played a central role in Alto Adige/Südtirol winegrowing
since the sixteenth century. Schiava presents aromas of sweet cherries, red currants,
raspberries and strawberries. Added to this, there are often tones of almonds and violets.
The Schiava grape produces a light wine low in tannins, with moderate alcohol content,
low acidity and individual character that is typical of the area.

Good Pairing? Shiso enhanced dishes! Say what? Asheville Tailgate Markets are bursting
with this mint family herb, AKA Perilla. A dark purple, the taste is often described as
a marriage of Basil and Cumin. Some say you might also detect a whiff of Cinnamon and Anise.
Add to mushroom dishes, soba noodles, stir fry and eggs or any combination thereof!

** SMACK DOWN: Lillet vs Aperol **

You Knew This Day Had to Come.
NYT takes the challenge and compares Aperol to Lillet
After several rounds, NYT calls the Smack Down for Lillet!
Usually, we side with Italian over French, just because...
But this time, NYT might be right.
NYT suggests Lillet and Fever Tree Tonic.
Lillet? Yeah we got that! We got both!





NYT is in good company on this one. 

The 'Vesper Martini' is the famous drink made with Lille
ordered by James Bond in both the book and the movie Casino Royale. 
The recipe for Bond's "Vesper" martini, as described in the 1953 book:
"Three measures of Gordon's, one of vodka, half a measure of Lillet. 
Shake it very well until it's ice-cold, then add a large thin slice of lemon-peel."

Lillet is a blend of 85% Bordeaux region wines (Semillon for the Blanc and Rose',
Merlot for the Rouge) and 15% mascerated liqueurs,
mostly citrus liquers (peels of sweet oranges from Spain and Morocco
and peels of bitter green oranges from Haiti).
The mix is then stirred in oak vats until blended.
During the aging process, Lillet is handled as a Bordeaux Wine. 

Remember: Shaken. Not Stirred!

News Release: May 20, 2019

MetroWines supports the AB Tech Locker with donations from our Customers.  Thank you GM for your contribution!

What's it all about?

The Locker is a professional clothing closet that offers free men's and women's business attire to A-B Tech students and the Asheville community. Sponsored by A-B Tech's Phi Beta Lambda chapter, The Locker includes an assortment of seasonal clothing, shoes, and accessories.

Phi Beta Lambda is a national business organization that strives to guide and promote professional development. In opening and operating The Locker, Phi Beta Lambda hopes to serve the community by supporting professional growth.

Gently used business clothes are donated to The Locker by businesses and individuals in the Asheville community. Phi Beta Lambda welcomes all members of the community to donate unwanted professional attire for all seasons to their project.

The Locker is located in Birch 106. To set up an appointment, donate clothing, or for more information about The Locker or Phi Beta Lambda, contact Marlene Frisbee at 828-398-7247.

News Release: Friday, March 17th, 2019

Tickets HERE!! (HIGH Sell Out Risk)

And Katarina had a great time and has already agreed to return in October!

Extra Info: HERE!

Reserve Your Seat HERE!

News Release: Thursday, May 9th, 2019

From the MetroWines Shop SmartLY Department 

Be wary of the definition of "organic" on wines. Lots of substances that yu do not want to ingest can be called "organic" without any governement regulation. Wine Searcher spills the unsavory beans here: 

Organic Wine's Deadly Carbon Footprint

© Genetic Literacy Project | Workers spray grapevines with copper sulfate in a Spanish vineyard.

It should be the more eco-friendly option, but is organic viticulture bad for the environment?

By James Lawrence | Posted Monday, 06-May-2019

 

 

A decade ago, the very idea of journalists denigrating organic methods would have been almost sacrilegious.

When I started my writing career, the hype over the organic winemovement was reaching fever pitch – today the vast majority of Americans believe that organic foods are healthier, and better for Mother Nature.

Related stories:

Organics: Trusting the Terminology

Reduced Copper Spells Trouble for Champagne

Europe Seeks Alternatives to Vineyard Staple

It has become the easiest sales pitch in the world: pay a little more for food that doesn't require the application of synthetic chemicals. Consumers far and wide now "understand" that naturally derived chemicals are so much better for your health and the environment.

Of course, a chemist might argue that dioxin, the most toxic man-made compound available, is still a million times less dangerous than botulinum, which is derived from a bacterium called Clostridium botulinum. We have Mother Nature, not man, to thank for that nasty little creation. Nevertheless, such arguments are probably lost on eco-friendly shoppers. The popularity of organic food and wine is not going away anytime soon.

Yet as the European viticultural debate increasingly coalesces around sustainable viticulture, a growing number of voices are starting to publicly question whether organic methods are long overdue a dressing down.

Europe's pioneer in this regard was the inimitable Dr Richard Smart, a frequent critic of the furore surrounding organic and biodynamic viticulture. He described the hype as reaching "ludicrous levels" in 2018.

"Let us not forget that organic methods still permit the use of copper in the vineyard, which is arguably the most harmful chemical input you can use in winegrowing," says Smart. His repeated assertion that organic growers' often liberal application of the Bordeaux mixture is hardly eco-friendly has struck a chord with several Champagne houses.

"AR Lenoble's 18 hectares of vineyards have been certified Haute Valeur Environnementale since 2012. We are practising near-organic viticulture with one important caveat," says Christian Holthausen, AR Lenoble's export and communications director.

"We do not feel comfortable treating mildew with copper sulfate since we are worried about the long-term effects of copper in the soil. It rains more in Champagne than almost any other region in France. Mildew is a recurring problem. If we have to treat it periodically with drastic limits on the use of phytosanitary inputs to control both mildew and powdery mildew, we would prefer to treat it periodically rather than to introduce large amounts of copper into the soil.”

Bollinger's chef de cave Gilles Descotes simply adds: "I'm not sure that copper used in organic farming is sustainable."

Many other wine producers have shared similar views, off the record.

However, Torres' beef with organics takes it one step further. The Spanish producer underlines the point that organic methods typically result in higher C02 omissions – hardly a gold standard in environmental protection.

"I think the key difference between sustainable and organic viticulture is that organics do not sufficiently take climate change into consideration; in general organic vineyards need more treatments with sulfur or bouillie bordelaise, which means more C02 emissions," explains Miguel A Torres, president of Familia Torres.

He continues: "A few years ago a research project coordinated by the University of Zaragoza concluded that organic vineyards have a 22 percent higher CO2 footprint than traditional vineyards. The other important point is that the copper from the bouillie bordelaise is toxic for the soils."

Torres' remains a key advocate of promoting sustainable winemaking across the world. Their Torres & Earth program aims to reduce CO2 emissions by 30 percent per bottle by 2020 in comparison with 2008. They have invested more than 12 million euros and have reduced their C02 footprint by 25.4 percent (certified by Lloyd's in 2017) across the board.

So their influence is considerable, which suggests that other producers may heed their warning that organic viticulture has its downsides.

There are also other factors to consider. The longer-term effects of using "natural" pesticides and heightened levels of the Bordeaux mixture are unknown. Conventional, man-made pesticides are highly regulated and have been for some time.

Yet their PR is at an all time low. There have been several high-profile media stories over the past few years, scrutinizing the health and social impacts of the use of synthetic chemicals in viticulture. A lawsuit from the daughter of a vine grower, James-Bernard Murat, who died from cancer linked to his use of pesticides over a 40-year period, was reported around the world. But can growers prove definitively that organic methods carry no potentially harmful side-affects, both to the environment and personal heath? On the former point, Torres would claim they can't.

Meanwhile, the organic and natural-products industry is estimated to be worth an estimated $63 billion worldwide. According to a report by Academics Review, a group founded by University of Illinois nutritional scientist Bruce M. Chassy and University of Melbourne food scientist David Tribe, the organic industry has engaged in a "pattern of research-informed and intentionally-deceptive marketing".

Nevertheless, its advocates remain firmly convinced that organic viticulture is the right way forward for the industry.

"We don't want to change to sustainable certification as it won't be an improvement, on the contrary, it is less stringent than the organic methods we employ," says Arthur Larmandier, of Champagne Larmandier-Bernier.

Ultimately, of course, it's up to the individual producer to decide how best to manage their vineyards. Traditional, organic, sustainable or biodynamic – take your pick. But I would add that a healthy scrutiny of the numerous claims made by advocates of organic and biodynamic viticulture is long overdue. As Smart observes: "There is no hard evidence that organic or biodynamic viticulture improves the quality of the wine, or the health of the vine."

On the latter point, I couldn't say. However, marketeers and wine merchants have made numerous claims to me about organic wine over the years, statements that deserve a large dose of skepticism.

They always insist that organic wine is better for the environment; Torres says otherwise. They argue it's safer – show me the hard evidence? They claim it tastes better; it doesn't. Lastly, I was once sold the myth that organic wine never induces a hangover.

Trust me. It does.

News Release: Monday, May 6th, 2019

Contact for MetroWines: Gina Trippi

Charlotte Street! It's the Next BIG Thing!

gina@MetroWinesAsheville.com

"Big Shop Selection. Small Shop Service"

Shop:  828-575-9525

google: https://goo.gl/knC8LP

http://www.metrowinesasheville.com/

http://ashevilleschoolofwine.com/

https://www.facebook.com/CiaoAsheville/

 

Stand by for Updated Information!

 Tickets HERE!

News Release: Saturday, May 4th, 2019

Tickets HERE!

When the lunch we ordered for wine and food pairing class @MetroWines was not delivered,
on very short notice, Waterbird bailed us out with an extraordinary lunch for 30 students!

*** SUPPORT WATERBIRD ***
And, oh yeah, eat, drink and be very merry!
https://www.thewaterbirdasheville.com

** Treasure Hunter Alert **

The Treasure Hunter says (more or less): Washington is bringing it with
their Cabernets and SCANDALOUS is the top quality we have come to expect from WA. 

Scandalous is polished and focused presenting concentrated black cherry, vanilla espresso,
warm fig and cascading flavors of dark berries, cassis, and velvety chocolate. Mature vines offer
the best wine experience, here sprinkled with a chorus of toasty accents of coconut and spice.

$27 @MetroWines and, of most importance, actually IN stock!

The Great Rose Tasting
Commences for the Season on Saturday, May 4th
All Day from 10am to 7pm

Taste 6 different Bottles of Rose from Around the World
"on the house" @MetroWines
There IS a Rose for YOU!

And Speaking of Rose....
We Are Sooooooo Excited to Present This Wine to You!
Imported by Philippe Borgeois, the wine is just NOT everywhere.



White Flowers on the nose and strawberries on the palate!
Clean, Fresh. Flavorful. So Good.
Inside Info: RAW will be on the Taste on Saturday!


The Winemakers
RAW stands for pure, organic and vegan. 
Natural wines for people that love life as much as we do
in the small town of Villanueva de Alcardete – Spain.

Giovanni Battista Moroni Exhibit at Frick in NYC
 https://www.frick.org/exhibitions/moroni
Born between 1520 and 1525 in Albino (Republic of Venice),
Moroni spent his working life painting the aristocracy in Brescia (Lombardy) and Trento (Alto Adige).
He died in Bergamo (also Lombardy) in 1578-79.

What wine might have been on the Moroni Table?

   Barbera is believed to have originated in the Monferato Hills in central Piedmonte where it has been known since the thirteenth century. Documents dating to the period between 1246 and 1277 record vineyard lands planted with "de bonis vitibus barbexinis" or Barbera. However, one ampelographer (an expert in the study and classification of grapes) Pierre Viala, speculates that Barbera originated in Oltrepo Pavese, Lombardy.

  So, even if Barbera is not indigenous to Lombardy where Moroni spent so much time,                        it was being made

into wine at least two centuries before Moroni, and, hence, was almost certainly available to him.

The Casaret by Marziano Abbona is a 100% Barbera aged exclusively in steel with an excellent
quality to price ratio and great versatility, perfect as a wine for every day.

It shows a brilliant ruby red color
and offers notes of red fruits and vanilla; smooth on palate,

beautiful freshness and persistence.
Sold all over Europe. Limited Distribution in this country. $16.99 @MetroWines!

 

Night at The Museum
** For Real **
https://www.nytimes.com/2019/04/10/nyregion/
museum-natural-history-scientists.html

NYT reported that 2 scientists, Ian Tattersall and Rob DeSalle, meet for an anthropological happy hour every Friday night at the American Museum of Natural History FOR REAL. Happy Hour includes beer and well, you guessed it, wine. "that sharing a bottle of wine helped the flow of their discussions."

 

Besides having a good time, the 2 have written 2 books on, well, drinking. 

"A Natural History of Wine" is a captivating survey of the science of wine and winemaking for those wondering about the magic of the fermented grape. 
And, hence, proving their theory that an excellent bottle of wine can be the spark that inspires a brainstorming session! 
 
Ian Tattersall is curator emeritus in the Division of Anthropology, American Museum of Natural History (AMNH), New York City. Rob DeSalle is curator of entomology in the Sackler Institute for Comparative Genomics, AMNH.

Despite the collective brain power of the pair, the book is conversational and accessible. This colorfully illustrated book calls upon every area of science, from microbiology and ecology to physiology and neurobiology. The authors also draw on physics, chemistry, biochemistry, evolution, and climatology, as well as anthropology, primatology, entomology, Neolithic archaeology, and even classical history.

Wow, this is so not your everyday wine book yapping about the nose, the palate, the berry flavors, the mineralogy, blah, blah blah.  This is real  thing. So, I decided, for you of course, to write to Ian Tattersall and ask him what wines the two share to release the genius!

 

Ian (I feel like I can use his first name, right?) very graciously responded: "We drink wines from all over the world, often with an eye to making connections to the places we write about.  Right now, our favorite Ice Age art cave – Chauvet, in Vallons-Pont-d’Arc in the Ardeche -- is adjacent to the southern Rhone Valley, which gives us an excellent excuse to drink reds from places like Lirac, Gigondas and Vacqueyras.  We’d love to be drinking Chateauneufs, but they are a bit above our budget!"

WOW! That is what we do in this email, try to put wine in its place in the world and history. For your investigation, Ian, into Chauvet in the Ardeche, we recommend Domaine Couron Cotes du Rhone. $11.99

(Ian, if you are reading this post, we would ship this bottle to you but the evolution of wine shipping out of state  has not treated the small merchant very well: 
https://metrowinesasheville.com/wine-blogs/blog/entry/small-retailer-shipping)

About the Wine; 60% Grenache, 60% Syrah, farmed organically and sustainably from vines 46 years on average. This family-run estate is crafted with loving hands on land once cultivated by the Romans. Ripe, well-defined with blueberry, plum and blackberry fruit along with hints of cocoa, warm stone and anis. A hint of lavender chimes in on the finish.

 

About the winery: This family-run estate lies in the tiny hamlet of Saint Marcel d’Ardeche.  Vestiges of a Roman outpost have been found throughout  the vineyards, as wine has been grown here since antiquity.  Parcels are terraced at Couron, with one higher in elevation than the next.  Balance and great finesse are the hallmarks at Domain de Couron. Jean-Luc carries the mantle, a descendant of nine generations of wine growers. Using sustainable farming techniques, Jean-Luc and Marie-Lise Dorthe craft, with loving hands, wines on land once cultivated by the Romans.

 

The Asheville Wine Focus Group
Wednesday, May 8th, 5:30 to 6:30 @MetroWines
With everybody talking about "natural wines,"
we arranged for four to be presented for your consideration.
Katarina Dordelman of Sour Grapes Hosts
Call (828) 575-9525
online: https://metrowinesasheville.com/wine-blogs/
blog/entry/may-wine-focus-group

Riesling Class
Andy Hale, Director of The Asheville School of Wine,
Introduces you to this "Noble Grape"

** Not Always Sweet. But Always Cool! **

Tuesday, May 21st from 5:30 to 6:30
$25. Call (828) 575-9525
online: https://metrowinesasheville.com/store/product/much-maligned-grapes-riesling-on-may-21/

*** This Just IN ***


Klinker Brick Wine Dinner
at Bone and Broth
with Chef Chris Benson

Wednesday, May 29th, 6pm
$75 including wine, dinner tax and gratuity.
Details and Tickets here: https://metrowinesasheville.com/wine-blogs/blog

As Americans fall further, Younger and more frequently into DEBT,
NYT says there is a big push for Financial Literacy starting in High School.
A few years past past High School? Let's Start HERE!

** Join The Case Club @MetroWines **
Convenience, Adventure and VALUE
Call (828) 575-9525
online: https://metrowinesasheville.com/club

*** SOLD OUT *** 

$75 including tax and gratuity. Bone and Broth is located at 95 Charlotte Street between Chestnut and The Grove Park Inn! Please reserve your seats with credit card by calling Bone and Broth at (828) 505-2849 or shop online here: https://metrowinesasheville.com/store/product/klinker-brick-dinner-at-bone-and-broth-on-may-29/

Tickets Here! 

News Release: Thursday, April 25th, 2019

Robert Parker, Wine Advocate, 91 Points

 "Produced with Xarello grapes grown in the Can Sumoi property, the 2017 Xarel.lo had an intense nose of fennel, aniseed and other Mediterranean herbs, with some balsamic and waxy apple aromas, still very young and undeveloped, with an electric and clean palate. It's clear and was filtered before bottling, but no additives or sulfur were added. The palate revealed a lot of acidity and a very tasty, almost salty finish. There are some 20,000 bottles of this. It was bottled in January 2018. The wine is clean and harmonious, it didn't seem to have suffered from the bottling."

92 Points fromWine Enthusiast

A wonderful, deep blackberry-jam aroma and equally expressive fruit flavors on the palate give this wine a lot of enjoyment. This feels full and firm, with tones of blackberry, boysenberry, baking spice and dash of oaky complexity from 35% new barrels.

Winemaker Notes

"Aromas of black cherry, plum and raspberry fruit combine with a beautiful hint
of vanilla-oak loveliness, smoothly textured palate, very creamy and round, the finish is long and has lush jammy fruit — this wine is dangerously good!
Remember – you are what you drink …." 

From Carol Shelton: THE QUEEN OF ZINFANDEL

Carol Shelton has been Mastering the Zen of Zin since 1978. Focusing mostly on her favorite varietal, Carol is a guru of single vineyard Zinfandel. California has been home to world class Zin for over a century, making it the benchmark varietal of American wine. Carol & Mitch Mackenzie, her husband and business partner, sought out exceptional California vineyards including Dry Creek Valley, Rockpile, Russian River Valley, Mendocino, and the Cucamonga Valley of Southern California. Many of her vineyard sources are organically grown and decades old. She develops close partnerships with each grower to ensure her wines maintain and express the unique terroir of the vineyard.

 

Bouillon Pigalle 22 Boulevard de Clichy, 18th Arrondissement Entrees 8.50 to 14 euros NYT says: Only in Paris would you find such a nonchalant juxtaposition of gastronomy and pronographey as the one in the city's Pigalle district, which has become a hipster neighborhood on its side streets but still recalls Time Square circa 1980 along its boulevards. Bouillon serves wine by the Pitcher! Rhone Red, Chardonnay and Rose! A good by the pitcher choice for the home version of Bouillon Pigalle: Domaine Galevan Paroles le Femme 2015, Cotes du Rhone $14.99 By the bottle. $152.90 By the Case:  Imported by Thomas Meunier AuthentiqueVin A blend of 60% Grenache, 20% Mourvedre, 10% Cinsault and 10% Carignan, The wine offers a nose of concentrated black fruits, wild berries, spices (pepper and laurel) and all again on a silky palate. Coralie, owner and winemaker, is the first woman in nine generations to have taken the reins of the family estate and she is whipping it but good! Before her Jean-Pierre et Pierrette, her parents, and grandparents left their marks on the estate.Continuing this long line of Rhône winemakers, Coralie’s joie de vivre and modern, independent approach has bought new energy to the Domaine Galévan. Her wines reflect experience and expertise that have handed down over the years.

Ciao Asheville Presents

*** Paola Ferraro ***
@MetroWines
Tuesday, May 7th from 5:30 to 6:30

"Prosecco ONLY Cocktail Party"
With Italian Bread and Antipasto, $10

Paola is Popular @MetroWines! Reserve now.
Call (828) 575-9525
online: https://metrowinesasheville.com/store/product/bele-casel-tasting-may-7th/
(Note: This is a traditional cocktail party and by that we mean standing up

Is Scotty Bigger Than Sue?
https://www.chicagotribune.com/entertainment/
museums/ct-ent-largest-t-rex-scotty-sue-0329-story.html
Oh, the controversy. Oh, the uncertainty.

Be Certain. Be Prepared. 
Add Value Minded. And Adventurous.
Join the Case Club @MetroWines!

Call (828) 575-9525
online: https://metrowinesasheville.com/club

French Twist
"French Fare. North Carolina Flair."



Wine Pairing Dinner at The Princess Anne Hotel
301 East Chestnut, One Block off Charlotte Street.
May 23rd starting 6:30. $125 ALL IN.
Chef Amber Whitt combines her Classical French Cuisine
with North Carolina Flavors.

Menu and Details: https://metrowinesasheville.com/wine-blogs/
blog/entry/french-twist-at-princess-anne-hotel
Call for reservations: (828) 258-0986

Artist Colony Growing in South Africa



De Bergkant Lodge on the Outskirts of Prince Albert, SA
https://www.debergkant.com

The highway between Johannesburg and Cape Town winds through Great Karoo,
a vast desert of reddish brown earth, scrub vegetation and a few springbok.
An oasis, Prince Albert, soon appears. The little town is known for its 19th century
Cape Dutch architecture, Bulgarian yogurt, figs, olives, sheep and at least 30 artists.
And, of course, the De Bergkant Lodge.

Pick up a picture book of South African Wildlife
and travel vicariously with a artistic bottle of SA Wine.
(The photo was clipped from Total Wine. Why? Because their price is $19.99!)

And Our Price @Metrowines is $14.99
Shop LocalLY and SAVE!

"Big Night at Ambrozia"
Recap: https://metrowinesasheville.com/
wine-blogs/blog/entry/a-big-night-in-asheville

The Big Hit at The Big Night: Aglianico!



Ruby red with violet reflections, this wine offers aromas of black cherry, wild blackberry
and plum fruit with a spicy, toasted overtone. On the palate, it is soft and elegant,
displaying the structure necessary for long aging.

And this is what Isabella Rossellini, one of the stars of Big Night, is doing now.
Warning: the local news staff is pretty irritating but Isabella is great!
https://www.youtube.com/watch?v=QFDNLd0wLEQ

Follow Ciao Asheville Here: 
https://www.facebook.com/CiaoAsheville/

and mingling with very limited seating.)

Tickets HERE!

News Release: Saturday, April 20th, 2019