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Metro Wines Asheville, NC

Oasis del Cuyo and Delas Viognier for Almost FREE Friday

b2ap3_thumbnail_oasis_del_cuyo_malbec_20140109-213527_1.jpgWhat the Importer Cannon Wines has to say:

Oasis del Cuyo Malbec 2012

The word CUYO comes from the indigenous Mapuche language which means “country of deserts”. Its name is associated today with the wine region in Argentina. The word OASIS is used for the pristine water lakes created by the snowmelt of the Andes Mountains. OASIS del CUYO wines are handcrafted from vines grown in the deserts of MENDOZA, ARGENTINA.

TASTING NOTES
Deep ruby color. Appealing red fruit nose with hints of tobacco. Medium bodied with a smooth and lush mouth-feel. Finishes dry with lasting flavors. Excellent choice for a young and fruity everyday wine. Enjoy as an aperitif or with meats and pasta dishes.

What our customers have to day: "great taste" "big wine for the price" "velvety" If you are tracking Almost FREE FRiday, you know that we poured this Malbec last Friday. Since it was so popular and so many customers took bottles home, we are pouring Oasis del Cuyo again! $9.99.

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Delas Viognier:  This 100% French Viognier is intense and bright in light golden color. On the palate you will find apricots and peaches. This is a high quality French White that tastes and looks, (yes, we said "looks"- a dignified, traditional, expensive looking label) way more than the $10.49 shelf price.

And, loved world wide, just for fun, this is a translation of discussion from a German retailer:

General Description 
Delas Frères was founded in 1835 by Charles Audibert and Philippe Delas. Already in 1879 the winery had a worldwide reputation and won the first gold medals in Sydney. In 1924 the original name Audibert & Delas was changed to Delas Frères. To meet the increasing demand for wine was after World War II made an investment in the acquisition of vineyards in Chateauneuf-du-Pape and Hermitage. In the sixties of the last century Delas Frères was one of the leading wine companies in the Rhône, with its own vineyards in Hermitage, Cornas, Côte Rôtie and Condrieu. Until the day of Delas Frères vadaag is owner of top vineyards in Hermitage as Les Bessards and Marquise de la Tourette, Chateauneuf-du-Pape, Cote Rotie, Cornas, Condrieu, St. Joseph, Crozes-Hermitage, Cotes du Rhone and the Ventoux region

Remarks 
The grapes are mainly from vineyards in the southern Drôme. After entry into the cellar the grapes are pressed and refrigerated for 24 hours is stored in stainless steel tanks. Fermentation takes place at a maximum temperature 24 ° C.Om the wine to retain its fresh and fruity character of the wine does not undergo lactic acid fermentation. The wine is stored until bottling in stainless steel. The wine is light filtered before bottling.

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Case Club Saves Energy

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Asheville Citizen Times posts a list of electricity conservation tips from Duke energy. Metro Wines would suggest another easy and cost effective energy saving tip:

From Duke Energy:

 

• Turn off unnecessary lights and postpone household chores, where possible, that involve the use of electricity.

• Select the lowest comfortable setting when home, and bump the thermostat down a degree or two when leaving home.

• The ceiling fan in the home is a great way to stay cool in the summer – and warm in the winter. Simply set the fans to operate in a clockwise direction, which pushes warm air back down into the room.

• Leave your drapes or blinds open to allow the sun’s rays to warm the house.

• Change air filters regularly. A dirty air filter makes a heating system work harder, which uses more energy.

** Metro Wines suggests that you join the Case Club. This saves a trip to the shop which in turn saves energy, saves time, saves aggravation, all of which leads to further energy use in some form: more lights because you are late arriving home, a hot bath to settle your nerves, gasoline spent on the extra driving, just to name a few.  As a Case Club Member, you will always have bottles of wine that will pair with your meals or just to enjoy with a book. Promote conservation! Join the Case Club @MetroWines.

 

 

 

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Alta Roses, Eric Asimov and Us

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Eric Asimov offers his list of 20 winter wines under $20 today, January 8, 2014. Eric features one of our top selling, most beloved and respected wines, Altaroses. Metro Wines LOVES this wine for its commitment to tradition, sophisticated style, incomparable palate and versatility. This is our review by Kevin Tuomy of this old world style Granatxa (aka new world: Garnacha) posted way back on September 19, 2013:

Rich color, smells of fresh earth and leather with hints of blackberry strike the nose of the unique Altaroses, Granatxa fine de Darmos. The wine is made in a style of wine making that produces a wine infused with flavor and balance rather then the forced extraction of fruit and depth by some of Spain's more widely known versions of this varietal. The Anguera Brothers chose to use the varietal name Granatxa, Old Catalan for Garnacha, as an emblem of this lighter, traditional style of Montsant wines. The tannic finish of this 2011 wine seems to predict that it will age well in the bottle. Probably best to decant and then serve with a robust grilling of Neiman Ranch pork, or slow braised short ribs. Biodynamic Certification 2012. $15.49.

THE POUR (in pertinent part) by Eric Asimov, January 8, 2014

"Exploring, a bottle at a Time" An Adventure in Tasting: 20 winter wines for $20 a piece

     Nowadays, great wines come from all directions and continents. You can easily be content drinking familiar, wonderful wines. Yet for me, the joy of wine requires the warm embrace of old friends and the thrill of recognizing new ones. 

     Obscure wines hold one potential advantage over their better-known counterparts: greater value. Because there is less demand for unfamiliar wines, they can offer a greater ratio of quality to price. A $20 bottle from the old reliable Mâconnais may bring you a pretty good expression of chardonnay. But that same $20 may also bring you one of the best possible expressions of vespaiolo, a white grape from the Veneto in northeastern Italy that, for now at least, has all the cachet of an old sock. 

     It’s long been my contention that the greatest values in wine can be found in the neighborhood of $20 a bottle. It’s not cheap, I know. You can certainly find many drinkable wines for less than $10 a bottle, and some wines that are highly interesting for $10 to $15. But the number of fascinating bottles rises exponentially in the $15-to-$25 range...

Eric's review of Altaroses:

Monstant is to Priorat as Gigondas is to Chateauneuf-de-Pape, a modest but charming region that both benefits and suffers from the association with the grandeur of its neighbor. while proximity to Priorat makes for an easy sales pitch, it also tends to obscure what Monstant does best, offering delightfully amiable wine alike this one from Joan d'Anguera, made entirely of garnacha, or granatxa as rendered in Catalan, gently fruity with grippy tannins and touches of anise and earth.

 

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Because Shania

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"Because" has been chosen as word of the year. The reason is that, as a culture, we seem to be using 'because" before every other word. Examples include "because tired" and "because awesome."  Metro Wines, not a shop to be left out of progress!! hereby adds a few to consider: "because competitive prices," "because FREE parking and PLENTY of it," "because great selection," "because knowledgeable staff," "because event space," "because why fight traffic and congested parking lots" and "because Shania by Juan Gil works out to $6 a bottle in a box of 4 and lasts for three weeks!" Just because some thoughts. 

American Dialect Society Chooses ‘Because’ as Word of the Year

After a year dominated by upstarts like “selfie,” “bitcoin” and “twerk,” the American Dialect Society’s Word of the Year honor for 2013 has gone to a seemingly old-hat vocabulary item: “because.”

Increasingly used to introduce a noun or adjective rather than a full clause — as in “because tired” or “because awesome” — “because” won in a landslide at the society’s annual meeting in Minneapolis, garnering 127 of 175 votes, well ahead of the runner-up, “slash” (as in “come and visit slash stay”). It also triumphed in the “most useful” category, ahead of nominees like “struggle bus” (as in, “I’m riding the struggle bus”) and “ACC,” or “aggressive carbon copy,” which refers to using email to undermine the position of the recipient by, say, cc’ing the boss.

Ben Zimmer, chairman of the dialect society’s new words committee, explained that casual online usage had transformed “because.”

“No longer does ‘because’ have to be followed by of or a full clause,” he said in a statement. “Now one often sees tersely worded rationales like ‘because science’ or ‘because reasons.’ You might not go to a party ‘because tired.’ As one supporter put it, “because” should be word of the year ‘because useful!’”

The society also hung laurels on a number of other words.”Sharknado” won the “most unnecessary” category with 162 votes, crushing second-place finisher “cronut” (18 votes, presumably cast by people who have been able to secure one of the sought-after croissant slash doughnuts). “Catfish,” meaning to misrepresent oneself online, won in the “most creative” category. “Least untruthful,” used by the national intelligence director, James R. Clapper Jr., in June to describe statements he had made to Congress, was deemed “most euphemistic.”

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Almost FREE Friday: Shania and Sant Evasio

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Sant ' Evasio Piedmont Barbera 2012, $19.99

The 3 liter box amounts to 4 bottles making the per bottle price about $5! This is a medium bodied wine with light tannins. Described as "unobjectionable," at 13% alcohol, with a shelf life of about 3 weeks, this is a party crowd pleaser over and over again.

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Shania Monastrell 2012. $24

From the winemaker: "Situated in the southeast of Spain and part of an outstanding natural Mediterranean landscape, the Shania grape blooms into small and very concentrated berries yielding a well balanced wine. Bright and youthful ruby color, vibrant fruity nose. concentrated medium bodied wine with lively moutful of fruity goodness along with soft ample tannins and hints of oak."  At about $6 a bottle, 4 in the box, this is a great buy.

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Football Wine #1 RAATS Red Jasper

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Tailgating? Prepping for Playoffs and the Superbowl? Follow our developing list of football wines. The first is RAATS Red Jasper made by winemaker Bruwer Raats. Red Jasper is healthy blend of 56% Cabernet Franc, 27% Malbec, 11% Cabernet Sauvignon, and 6% Petit Verdot.  Pair it, as we did @MetroWines on New Years Eve, with South African Black Soy Bean Hummus and Sweet Potato Chips. Because who knows more about football, albeit a different version, than sports fans in South Africa!! 

South African Black Soy Bean Hummus

 

Black soybeans are a terrific stand-in for chickpeas in this robust hummus. Because of the nuttiness and creamy texture, no olive oil and very little tahini are required to give the dip its traditionally rich flavor. Give the hummus some heat by adding a bit of the North African hot pepper paste called harissa.  You can find harissa  and tahini at most grocery stores that offer basic international foods. Serve hummus in a small bowl, garnish with a sprinkling of sweet paprika and a scattering of oil-cured olives. Pita triangles or sweet potato chips to dip.

 

ingredients

  • 1 clove garlic, peeled
  • 1 1/2 cups cooked black soybeans or 1 can (15 ounces) organic black soybeans, drained (reserve liquid)
  • 2 to 4 tablespoons freshly squeezed lemon juice
  • 2 to 3 tablespoons soybean cooking or canning liquid or water
  • 1 1/2 tablespoons tahini (sesame-seed paste)
  • 1/2 to 3/4 teaspoon salt
  • 1/2 to 1 teaspoon harissa  or 1/8 to 1/4 teaspoon ground cayenne pepper 
  • Sweet paprika and oil-cured olives, for garnish

preparation

Mince the garlic. Add black soybeans and the minimum amounts of the remaining ingredients. Process to a fairly smooth paste. Taste and blend in more of any ingredients required to give a smooth consistency and to suit your taste. Makes about 1 and 1/4 cups.

 

 

Served at New Years Eve Wine World Way, December 31, 2013

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Zweigelt Zum Martin Sepp

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Zweigelt is different in a good way. Ever wonder why movie critics pick outlandish movies for critical acclaim? When questioned, they always say they have seen so many movies, they want to see something different. The same phenomenon occurs when you taste wine after wine. You begin to seek out "the different." But not crazy different. High quality, finessed, different different different. Zweigelt is just that, new with an old heritage, or as they say on TV, it's new to you. This red grape, Zweigelt, was the invention, yes, invention of a researcher named Fritz Zweigelt.

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It was a dark and stormy night when Zweigelt crossed two other Austrian grapes, one of which has similar characteristics to the Pinot Noir grape we know and love, and gave life to this aromatic medium bodied grape. Enormously popular in Austria and throughout Europe, Zweigelt is best served slightly chilled to bring up the raspberry and cherry nose and palate. Bottled with a cap, a la beer, (ask us about the story there!) our Zweigelt comes in a liter bottle adding a few extra glasses to the table and making this a world class bargain!

But don't take my word for it, read Eric Asimov in the New York Times:

June 13, 2007 WINES OF THE TIMES

By ERIC ASIMOV

A GRAPE and a wine that go by the name zweigelt have immediate obstacles to overcome on the path toward popularity. First and foremost is the fact that the American wine-drinking public is attracted to melodious wine terminology drawn from the romance languages. Chardonnay and merlot and Chianti and Rioja flow beautifully from the tongue, with connotations of captivating pleasures. Germanic words like zweigelt, blaufränkisch and, yes, rotwein, do not.

That has been true for years, but you know what? It’s time to get over it. The pure pleasures available by being open to some of the less familiar Germanic wines are now too great to allow a little matter like language to stand in the way.

Today we’re talking specifically about Austria. If Austria is known at all for its wines, it’s for whites. Its dry, minerally rieslings are more full-bodied than Germany’s, while its peppery grüner veltliners have actually achieved a modest vogue of their own. Yet as delicious as Austrian whites can be, the real excitement these days is in the discovery of its reds, most notably zweigelt (pronounced TSVYE-gelt) but also blaufränkisch.

The two grapes are linked by geography and by heritage, so the wine panel tasted them together, 12 bottles of each, along with one that was largely a blend of the two, for a total of 25 bottles.

For the tasting, Florence Fabricant and I were joined by Fred Dexheimer, a former sommelier who is now a manager at T. Edward Wines, an importer and distributor, and Aldo Sohm, wine director at Le Bernardin, who is not only Austrian himself but was selected best sommelier in the country this year by the American Sommelier Association.

Zweigelt and blaufränkisch are among the most widely planted red grapes in Austria. Blaufränkisch is the older, and it theoretically has the potential to make wines of greater depth and ageability than zweigelt, but it is also more difficult to grow and make into wine.

In Germany and in the United States, blaufränkisch is known as lemberger, and in fact our tasting coordinator slipped one American lemberger into the otherwise all-Austrian sample. We found some blaufränkisches that we liked very much, but we also found a stolidity in some of the wines that contrasted greatly with the lighter, more agile zweigelts.

Zweigelt is a relatively new grape, developed in 1922 when an Austrian scientist, Fritz Zweigelt, crossed blaufränkisch with St. Laurent. The grape was originally called rotburger, but mercifully, for English speakers at least, the name was changed to honor its creator.

A few of our bottles came from areas associated mostly with white wines, like Kamptal, Kremstal and Donauland, but most were from the red wine territory of Burgenland, in eastern Austria, south of Vienna and along the border with Hungary.

It is no exaggeration to say that we were greatly excited by the zweigelts. They had a freshness and grace that marked them as wines that would go beautifully with a wide range of foods. What’s more, they had an exotic spice and floral character, predominantly aromas of cinnamon and violets, that made them distinctive and unusual.

Fred compared the zweigelts to Côtes-du-Rhônes. They reminded me of lighter Bierzos or spicy Beaujolais.

What helped make the zweigelts so good was the consistency of style among the producers. Unlike the blaufränkisches, which for the moment seem to have some identity issues, only one zweigelt among those we tried strayed from the lithe, nimble model…...

In comparing wines made from the two grapes, it’s immediately apparent that blaufränkisch makes bigger and deeper wines, but they are not as graceful. The best blaufränkisches have a fullness that can be very satisfying, but some that we tasted seemed clumsy, as if the producers were unsure how to get the most out of this grape…….As for zweigelt, these wines are ripe for discovery right now. Their lightness makes them fine reds for summer drinking, while their spicy, floral flavors should sustain them in colder weather. Their price is right year round…..As for the name, well, take a tip from somebody whose own name could be Exhibit A in an alphabetical list of hard-to-pronounce words: zweigelt’s not so bad.

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Familie Bauer Gruner Veltliner

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Gruner Veltliner Grapes grown in the centuries old rich soil near the Danube River, make for a wine that presents crisp acidity and solid citrus flavor and a touch of white pepper. The wine is full bodied and substantial. Familie Bauer comes to us in a liter and considering how easy it is to drink, this is a real benefit! Austria offers 35 grape varieties. Who knew? Familie Bauer says that Austria has excellent sites for internationally known varieties such as Riesling, Pinot Blanc, Chardonnay, Muskateller,Traminer, Pinot Noir, Merlot, Cabernet and Syrah. But even more important is the precious portfolio of local grape varieties, with Grüner Veltliner at the top of the list. This white variety alone accounts for almost one third of Austria's vineyards. 

From wiki about Grüner Veltliner (Green Veltliner) is a variety of white wine grape variety grown primarily in Austria, Slovakia, and the Czech Republic. The leaves of the grape vine are five-lobed with bunches that are long but compact, and deep green grapes that ripen in mid-late October in the Northern Hemisphere.

In 2008, Grüner Veltliner plantations in Austria stood at 17,151 hectares (42,380 acres), and it accounts for 32.6% of all vineyards in the country, almost all of it being grown in the northeast of the country.[1] Some is made into sparkling wine in the far northeast around Poysdorf. Along the Danube to the west of Vienna, inWachauKremstal and Kamptal, it grows with Riesling in terraces reminiscent of the Rhine, on slopes so steep they can barely retain any soil. The result is a very pure, minerally wine capable of long aging, that stands comparison with some of the great wines of the world. In recent blind tastings organized by the Austrian Wine Marketing Board, Grüner Veltliners have beaten world-class Chardonnays from the likes of Mondavi and Maison Louis Latour.[2]

Outside of Austria, Grüner Veltliner is the second most widely grown white grape variety in the Czech Republic, encompassing approximately 2,120 hectares (5,200 acres) and resulting in approximately 11% of Czech wine production.[3] In recent years a few US wineries have started to grow and bottle Grüner Veltliner, including wineries and vineyards in MassachusettsOregonMaryland, the North Fork of Long Island AVA and Finger Lakes AVA regions of New York StateNapa Valley,Clarksburg AVAMonterey AVA and Santa Ynez Valley AVA in CaliforniaAshtabula CountyOhio and in South New Jersey. Gruner Veltliner is also planted inAustralia, particularly in the Adelaide Hills wine region in South Australia, as well as the Okanagan Valley of British Columbia, Canada.

Some ampelographers (such as Hermann Goethe in his 1887 handbook of ampelography) have long assumed that Grüner Veltliner is not related to the other varieties with "Veltliner" in their name (such as Roter Veltliner), or that it is only distantly related.[4] A first DNA analysis in the late 1990s secured Traminer as one parent of Grüner Veltliner, but was not able to identify the other parent among the candidates studied.[5] The other parent was later found to be an originally unnamed variety of which only a single, abandoned, very old and weakened vine was found in Sankt Georgen am Leithagebirge outside Eisenstadt in Austria. The grape is therefore referred to as St. Georgener-Rebe or "St. Georgen-vine".[6]

Grüner Veltliner has a reputation of being a particularly food-friendly wine and is a popular offering on restaurant wine list.[7] It is made into wines of many different styles - much is intended for drinking young in the Heuriger (bars serving new wine) of Vienna, a little is made into sparkling wine, but some is capable of long aging. The steep, Rhine-like vineyards of the Danube west of Vienna produce very pure, minerally Grüner Veltliners intended for laying down. Down in the plains, citrus and peach flavors are more apparent, with spicy notes of pepper and sometimes tobacco.

 

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Party with Prosecco

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Nua Brut Prosecco is a Metro Wines Best Buy at $9.49 a bubbly bottle.

Buy 6 and the price drops to $8.55 a bottle, bringing 6 to $51.25!

Buy a case and the per bottle price is $8.07, $96.80 for all 12!

You can't beat this. Cannot.

 

NUA

PROSECCO

REGION:VENETO, FRIULI REGIONS

GRAPE VARIETIES:GLERA

COLOUR:PALE YELLOW WITH GREEN UNDERTONES

BOUQUET:ELEGANT, CRISP, FRUITY BOUQUET WITH A TYPICAL AROMA

TASTE:MELLOW, DISTINCTIVE, PLEASANTLY CRISP AND HARMONIOUS

ALCOHOL CONTENT:11.50% VOL

SERVING TEMPERATURE:6 - 8° C

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Sparkling

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If it sparkles, we got it!

MAGNUMS

Thierry Triolet Brut Rose Champagne

Pol Roger Champagne Extra Cuvee De Reserve (Wildman Imports)

* Dom Perignon 2004. $155. Compare our price!

Krug Grande Cuvee Brut Champagne

* Francois Montand Blanc de Blanc Brut (Best Buy at $28)

SPLITS

Gruet

Duval Leroy Rose

CHAMPAGNE

Thierry Triolet Brut Rose

Thierry Triolet Brut

Veuve Clicquot

Veuve Clicquot Cold Pack Swimsuit Edition!

Philippe Montand Brut

Taittinger Brut in Hollywood Gift Box

Moet and Chandon Brut Imperial

Nicholas Feuillatte Brut Reserve

PROSECO

Bocelli

Cuvee Beatrice

* Nua Brut (Best Buy at $9.49)

Sciarpa

Belstar Cuvee Rose

Belstar

METHODE TRADITIONNELLE

* St. Hilaire Blanc de Blanc Brut (Best Buy at $13.99)

Gruet Brut Rose

Gruet Brut

Schramsberg Brut Rose 2009

Schramsberg Blanc de Blanc 2009

CREMANT

Gerard Bertrand Brut 2011

CAVA (Spain)

Gramona Gran Cuvee 2009, Barcelona

Gramona Imperial 2006

Cristalino Brut Rose

Cristalino

SPUMANTE (Italy)

Col. Mesian 910 Extra Dry (Best buy at $11.99)

SPARKLING WINE (Germany)

Weinbiet SECCO Trocken (dry)

SPARKLING WATER

Saratoga 

CIDERS

Citizen Cider (Vermont)

isastegi (Spain)

Angry Orchard (gluten free)

TONIC WATER

Fentimans

 

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Oasis del Cuyo 2012 Malbec & Cristalino Brut are Almost FREE

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What the Importer Cannon Wines has to say:

Oasis del Cuyo Malbec 2012

The word CUYO comes from the indigenous Mapuche language which means “country of deserts”. Its name is associated today with the wine region in Argentina. The word OASIS is used for the pristine water lakes created by the snowmelt of the Andes Mountains. OASIS del CUYO wines are handcrafted from vines grown in the deserts of MENDOZA, ARGENTINA.

TASTING NOTES
Deep ruby color. Appealing red fruit nose with hints of tobacco. Medium bodied with a smooth and lush mouth-feel. Finishes dry with lasting flavors. Excellent choice for a young and fruity everyday wine. Enjoy as an aperitif or with meats and pasta dishes.

What our customers have to day: "great taste" "big wine for the price" "velvety" If you are tracking Almost FREE FRiday, you know that we poured this Malbec last Friday. Since it was so popular and so many customers took bottles home, we are pouring Oasis del Cuyo again! $9.99.

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Value Brand of the Year, 3 Consecutive years in a row, so says Wine & Spirits Magazine. 87 Points from Wines Spectator. Start there! Jaume Serra Cristalino CAVA is made with extraordinary attention to detail in the traditional method, that is, secondary fermentation takes place in the bottle. The winemaker says that this CAVA is known for its soft scent of toast and dry, lingering citrus on the palate and, that said, "is sophisticated enough for just about any meal as well as your next celebration." You cannot go wrong with this critically acclaimed product of Spain at $8.75.

 

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Pinot Noir 20% Sale Continues

UPDATE:

Biltmore, South Asheville, Montford, West Asheville, Albemarle, Grove Park, Weaverville and Orlando, Florida!!! Customers came from everywhere to shop the 20% off Pinot Noir sale. With such a wide selection and great prices, Metro Wines was asked to continue the sale one more day for customers who could not beat the 5pm deadline. DONE! Shop the sale from noon to 8pm today, Friday, December 27th @MetroWines. 

20% off all Pinot Noirs.  We offer all price points, regions and styles. There is a bottle here for you, your table or as a gift to start the new year off right!

On the shelf: Meomi 2012, Belle Gloss 2012, Roaring Meg New Zealand 2011, Omero Willamette Valley Oregon, Cross Barn Paul Hobbs Sonoma 2008, CAW Yamhill 2008, Bourgogne Maison Roche de BelleneSteele Carneros 2012, Joseph Cattin Alsace 2012, Cooper Hill Willamette Valley Oregon 2012, Terrazze Italy 2012, Monthelie 2011, Rex Hill Willamette 2011, Fortis Rogue River 2010, Parker Station 2010, Bourgogne Captain Gagnero (** 1 bottle left **)Hook and Ladder Russian River CA 2012,  Domino IV 2009, GC Willamette Valley,  Banshee Sonoma 2012, Davis Bynum Russian River 2012, HRW Napa 2010, Benton Lane Willamette Valley 2010, Lumos Oregon 2011, Simple Life CA 2011, Underwood Oregon 2012 (**2 bottles left**), and Solena Hyland McMinnville Vineyard Oregon 2011!

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KRUG Grande Cuvee Brut

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KRUG Grande Cuvee Brut. This is the BIG DADDY! Call for price.

97 points Wine Spectator "This is all about balance and the integration of power and finesse, with finely honed acidity supporting flavors of quince paste, dried black cherry, spun honey and candied orange zest, while rich notes of roasted walnut, coffee liqueur and toasted cardamom resonate on the finish. Hard to stop sipping. Drink now through 2028. (9/ 2013)

95 points Robert Parker, Wine Advocate "Krug’s NV Brut Grande Cuvee ID 112001 – disgorged already over the winter of 2011-2012 but then further aged before release – reinforces the belief that, thankfully, even wine lovers of modest means who occasionally splurge on Krug Grande Cuvee will be rewarded with a wine that need not fear comparison with this house’s more limited and far more expensive bottlings, nor for that matter with any other wines of Champagne. The harmonious juxtaposition of creaminess and lees enrichment with bright, juicy citricity and of expansive richness with levity is stunning....Citrus zest notes segue seamlessly into the fine stream of CO2 without bitterness, while succulent white peach garlanded in lily-of-the-valley is laced with rich, subtly piquant nut oils and saliva-liberating salinity. Emerging suggestions of shitake and shrimp shell reduction compound the sense of capital-“U” umami in a vibrantly interactive and refreshing finish. A day after opening, this is even more vividly complex than it had been initially, with hints of fresh red raspberry lending an invigorating tang and sensation of berry seed-crunching that delivers strikingly harmonious counterpoint to both the luscious brightness of fruit and the nutty low-tones....The team at Krug has long taken pains to emphasize that the task of assembling their Grande Cuvee from a hundred or more lots reflecting reserves of widely varying ages is mind-bogglingly complex. So is the result. (11/ 2013)

93 points Stephen Tanzer, International Wine Cellar "Light yellow-gold. Highly aromatic bouquet of fresh tangerine, candied fig, pear skin and ginger, plus a smoky mineral overtone. Tangy, precise and concentrated, offering a complex blend of citrus and orchard fruit and floral flavors underscored by chalky minerality. Juicy, tightly focused, youthfully angular Champagne, with nervy acidity adding cut to the long, sappy finish. I can see why some long-time Krug fans might be perplexed by this bottling but I think that it will be a really outstanding bottle with another five-plus years of cellaring. (12/ 2013)

93 points Wine & Spirits "Substantial, complex and heady, this current release of Grande Cuvée is in a constant state of change. Its flavors range from dark fruit to bright, sunny citrus, from nutty and pleasantly bitter to creamy and sweet. It carries electricity through the mineral resonance of its flavors. Masterfully blended. (12/ 2013)

 

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Pinot Noir 20% off SALE today 12/26

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By customer request, Metro Wines is opening for the BIG PINOT NOIR SALE!

TODAY, Thursday, December 26th from noon to 5pm. (Closing 5 sharp, dinner at AMBROZIA. Don't stand in my way!)

20% off all Pinot Noirs.  We offer all price points, regions and styles. There is a bottle here for you!

On the shelf: Meomi 2012, Belle Gloss 2012, Roaring Meg New Zealand 2011, Omero Willamette Valley Oregon, Cross Barn Paul Hobbs Sonoma 2008, CAW Yamhill 2008, Bourgogne Maison Roche de Bellene, Steele Carneros 2012, Joseph Cattin Alsace 2012, Cooper Hill Willamette Valley Oregon 2012, Terrazze Italy 2012, Monthelie 2011, Rex Hill Willamette 2011, Fortis Rogue River 2010, Parker Station 2010, Bourgogne Captain Gagnero, Hook and Ladder Russian River CA 2012, Domino IV 2009, GC Willamette Valley,  Banshee Sonoma 2012, Davis Bynum Russian River 2012, HRW Napa 2010, Benton Lane Willamette Valley 2010, Lumos Oregon 2011, Simple Life CA 2011, Underwood Oregon 2012, and Solena Hyland McMinnville Vineyard Oregon 2011!

 

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Dom Perignon, $155. Compare our price.

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Our price is $155. Compare. What the critics say:

96 points Antonio Galloni

  The 2004 Dom Pérignon continues to develop beautifully. A vibrant, focused Champagne, the 2004 clearly reflects the personality of the year. Freshly cut flowers, white peaches and pears are woven together in a Champagne that impresses for its focus and energy. Chiseled saline note support the crystalline finish. I imagine the 2004 will always remain relatively bright and linear, but at the same time, each time I have tasted it over the last two years the 2004 seems to have a little more body and broader shoulders. The 2004 will appeal most to readers who find the 2002 and 2003 too exuberant. There is a lot to like in the glass.   (5/ 2013)

95 points Robert Parker's Wine Advocate

  Lily-of-the-valley perfume and scents of lightly toasted brioche and almond rise from the glass of Moet’s 2004 Brut Dom Perignon, along with hints of the apricot, pear and grapefruit that then inform a luscious and creamy yet strikingly delicate as well as consummately refreshing palate. Sweet-saline savor of scallop – also already intimated in the nose – lends compulsive saliva-inducement to a ravishingly rarified and persistent finish, joined by alkaline, nutty, liquid-floral, and nori seaweed notes for a performance of head-scratching subtlety and intrigue. (In case my description hasn’t already made clear, we have here inter alia a fantastic sushi wine.) This will be worth following for at least the next 6-8 years, in the course of demonstrating that iconic status as a luxury brand, and elevated (albeit secret) production numbers by no means preclude a wine of understated as well as profound beauty.   (11/ 2013)

95 points Wine Spectator

  There’s a sense of tension paired with grace in this deftly balanced version, with a rich and smoky vein of minerality underscoring the flavors of poached apple, honey, financier and sun-dried black cherry, showing hints of roasted almond, coffee liqueur and ground spice. Drink now through 2029   (9/ 2013)

94 points Stephen Tanzer's International Wine Cellar

  Vivid yellow. High-pitched, mineral-accented aromas of pear, Meyer lemon, quince and jasmine, with smoke and toasted grain qualities adding bass notes. Spicy, penetrating and pure, boasting impressive vivacity to its fresh orchard and citrus fruit flavors. Gains weight and breadth with air while maintaining vivacity, picking up a gingery nuance that carries through a long, smoky finish. I'd bet on this taut, youthful Champagne rewarding many more years of patience.   (11/ 2013)

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The London Launch of Dom Perignon 2004

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What they are saying about this vintage at Berry Bros & Rudd, 3 St. James's Street in London:

Dom Pérignon Champagne is widely considered to be one of the world’s finest Champagnes. Whereas some other Champagne Houses focus in on making the ultimate non-vintage luxury cuvée, Dom Pérignon is solely focused on producing the ultimate expression of a vintage. 


Dom Pérignon is produced only in the most exceptional vintages, and is never released until the Chef de Cave, Richard Geoffroy, believes that the wine has developed the quality and class we expect from Dom Pérignon. We are therefore happy to announce that Richard Geoffroy has made this decision, and the 2004 vintage has now been released.

Geoffroy describes that, in contrast with 2003, this was a year that “rolled effortlessly by” – an ease and generosity clearly demonstrated in the resulting Champagne itself. The wine gained its personality from the grapes’ exposure to dry heat experienced during the few weeks before the harvest.  “The growing and fruit ripening periods went by smoothly, with no difficulties - a phenomenon that we have rarely, if ever, seen before”. 

The 2004 Dom Pérignon is clearly going to be an exceptional wine, one described by Antonio Galloni, that “will appeal most to readers who find the 2002 and 2003 too exuberant. There is a lot to like in the glass" (96/100 points).

So take the opportunity acquire a case of the 2004 Dom Pérignon and watch it age beautifully into a Champagne to enjoy in 10 – 15 years’ time, if you can wait that long.

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Open "That" Bottle

Metro Wines Customer Deborah sent us this WSJ article. Thank you Deborah! And what a great idea for a night at the shop?? and good advice when playing the home version. 

  • Tips

    • Stand older wine up for a few days before you plan to open it to allow the sediment to settle.
    • Have a backup wine ready for your special meal, in case your old wine really has gone bad.
    • Enjoy the wine for what it is, not what it might someday be or might once have been.

Whether it’s the only bottle in the house or one bottle among thousands, just about all wine lovers have that very special wine that they always mean to open, but never do. This is why “Tastings” columnists Dorothy J. Gaiter and John Brecher invented Open That Bottle Night, the world-wide celebration of friends, family and memories during which all of us finally drink that wine that is otherwise simply too special to open.

On OTBN, which is celebrated on the last Saturday of February every year, thousands of bottles all over the world are released from prison and enjoyed. With them come memories of great vacations, long-lost loved ones and bittersweet moments. The whole point of the weekly “Tastings” column is that wine is more than the liquid in the bottle. It’s about history, geography, relationships and all of the things that are really important in life.

If you plan to participate in Open That Bottle Night, here are some tips to help you make the most of it.

1. Choose the wine. This is the all-important first step. You don’t necessarily want to open your “best” wine or your most impressive wine, but the wine that means the most to you, the one that you would simply never open otherwise. Maybe it’s Grandpa’s garlic wine. You’re looking for a bottle full of memories. On the other hand, if you have, say, a 1929 Lafite that’s just sitting there, it’s tough to argue with that.

2. Stand older wine up (away from light and heat, of course) for a few days before you plan to open it — say, on Wednesday. This will allow the sediment, if there is some, to sink to the bottom.

3. Both reds and whites are often better closer to cellar temperature (around 55 degrees) than today’s room temperature. Don’t overchill the white, and think about putting the red in the refrigerator for an hour or two before opening it if you’ve been keeping it in a 70-degree house.

4. With an older bottle, the cork may break easily. The best opener for a cork like that is one with two prongs, but it requires some skill. You have some time to practice using one. Be prepared for the possibility that a fragile cork may fall apart with a regular corkscrew. If that happens, have a carafe and a coffee filter handy. Just pour enough through the coffee filter to catch the cork.

5. Otherwise, do not decant. It’s safe to assume that these are old and fragile wines. Air could quickly dispel what’s left of them. If the wine does need to breathe, you should have plenty of time for that throughout the evening.

6. Have a backup wine ready for your special meal, in case your old wine really has gone bad.

7. If you are having an OTBN party, ask everyone to say a few words about the significance of the wine they brought. This really is what OTBN is all about, sharing.

8. Serve dinner. Open the wine and immediately take a sip. If it’s truly, irretrievably bad — meaning vinegar — you will know it right away. But even if the wine doesn’t taste good at first, don’t rush to the sink to pour it out. Previous OTBN participants have said they were amazed how a wine pulled itself together and became delicious as the night wore on.

9. Enjoy the wine for what it is, not what it might someday be or might once have been.

10. Drop Dottie and John a note at wine@wsj.com about your evening. Be sure to include your name, city and phone number, in case they need to contact you so that they can share your account with other readers.

This article was adapted from a Tastings column by Dorothy J. Gaiter and John Brecher published in January 2007.

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Beaujolais, why?

Why is Beaujolais the Holiday Dinner Wine? Because few grapes are more versatile than the gamay. The gamay grape calls Beaujolais home and, hence, the name of the wine. The gamay grape can be made into a very fruit forward wine or a more subtle, complex and versatile wine. Vine in the ground, many scholars say, since the 13th century. And the soil is mesozoic! But gamay has a past in more ways than chronology. 

From wiki: Gamay noir is now known to be a cross of Pinot noir and the ancient white variety Gouais, the latter a Central European variety that was probably introduced to northeastern France by the Romans. The grape brought relief to the village growers following the decline of the Black Death. In contrast to the Pinot noir variety, Gamay ripenedtwo weeks earlier and was less difficult to cultivate. It also produced a strong, fruitier wine in a much larger abundance. In July 1395, the Duke of Burgundy Philippe the Bold outlawed the cultivation of Gamay as being "a very bad and disloyal plant", due in part to the variety occupying land that could be used for the more "elegant" Pinot noir. Sixty years later, Philippe the Good, issued another edict against Gamay in which he stated the reasoning for the ban is that "The Dukes of Burgundy are known as the lords of the best wines in Christendom. We will maintain our reputation".[2] The edicts had the effect of pushing Gamay plantings southward, out of the main region of Burgundy and into the granite based soils of Beaujolais where the grape thrived.[1The region of Beaujolais was first cultivated by the Romans who planted the areas along its trading route up theSaône valley. The most noticeable Roman vineyard was Brulliacus located on the hillside of Mont Brouilly. The Romans also planted vineyards in the area Morgon. From the 7th century through the Middle Ages, most of theviticulture and winemaking was done by the Benedictine monks. In the 10th century, the region got its name from the town of Beaujeu, Rhône and was ruled by the Lords of Beaujeu till the 15th century when it was ceded to the Duchy of Burgundy. The wines from Beaujolais were mostly confined to the markets along the Saône and Rhône rivers, particularly in the town of Lyon. The expansion of the French railroad system in the 19th century opened up the lucrativeParis market. The first mention of Beaujolais wines in English followed soon after when Cyrus Redding described the wines of Moulin-à-Vent and Saint-Amouras being low priced and best consumed young.[1]

In the 1980s, Beaujolais hit a peak of popularity in the world's wine market with its Beaujolais nouveau wine. Spurred on by the creative marketing fromnégociants like Georges Duboeuf, demand outpaced supply for the easy drinking, fruity wines. As more Beaujolais producers tried to capitalize on the "Nouveau craze", production of regular Beaujolais dropped and an eventual backlash occurred in the late 1990s and early 21st century. By this point, the whole of Beaujolais wine had developed a negative reputation among consumers who associated Gamay based wines with the slightly sweet, simple light bodied wines that characterized Beaujolais Nouveau. Producers were left with a wine lake surplus that French authorities compelled them to reduce through mandatory distillation. In response, there has been renewed emphasis on the production of more complex wines that are aged longer in oak barrels prior to release. Recent years have seen a rise in the number of terroir driven estate-bottled wines made from single vineyards or in one of the Cru Beaujolais communes, where the name of the commune is allowed to be displayed on the label.[1]

So now you know! One more fun Beaujolais fact before you head to Metro Wines to shop: Those who remember the 60s might recall that after Bistro success, Beaujolais was touted as the "true prince of bars and good tables."

 

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Wine HELP Line

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RELAX. We got you covered. Metro Wines Help Line is UP. Operators are standing by. We will continue to expand and update the categories of occasions that demand your attention! No longer do you need to worry about which wine to give for which reason. The staff at Metro Wines is ON it. From Susan Harrell, here is the first "HelpLine.

"I love you: 2009 Mercerey 1er Cru “Clos de Paradis”

 

-       A classic Burgandian wine that is not overly dry. A sexy wine that will please everyone. 

This will get you a raise:  2008 Silver Oak Alexander Valley Cabernet

-       It has a classic structure of fine grained tannins and a long layered finish. Perfect for the refined palate.

Welcome Neighbor:  Frontier Red Lot #123

-       Dark fruit aromas, of black cherry, blackberry, along with pepper. Enjoy with everyday cuisine, backyard bbq’s and/or alone. 

Thank You: Tenuta Mazzouno, Terraze

-       The palate is full, soft, harmonious and slightly spicy with pleasant overtones of ripe red fruit.

Impress the In-Laws: Decoy Merlot “Duckhorn Portfolio”

-       Rich and beautifully structured, offering a lush core of dark, ripe fruit, wrapped in smooth and firm tannins.

I’m Sorry: 2009 Corte Majoli Amarone de Valpocella

-       Outstanding Amarone for this little amount of money. Classic ripe raspberry, pomegranate and wild berry fruit linger harmoniously. 

Congrats: Bocelli Proseco

-       Unlke many champagnes, it is not harsh-rather, it tickles the throat with a peachy softness and is flecked with minerality that remains simple in the best of ways. Perfect perlage makes it the ideal choice for any occasion, especially a congratulation. 

Girls Night: Pullus Pinot Grigio

-       Macerated for 72 hours with skins gives this wine a light, friendly, and clear pinky, salmon color. A fun and festive wine that is slightly dry with a hint of strawberry. 

First Date: ‘HWR’ Pinot Noir Napa Valley

 - Details TBA. Stand by!

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French Cooking and Wine Pairing Classes!

Kendal Klein is coordinating this great pairing for Metro Wines. Questions? Call her at 828-575-9525 or email at kendal@metrowinesasheville.com. And join us! Makes a great gift!

Cooking and Wine Pairing Class–A 4-week series
Tuesdays, January 14, 21, 28 and February 4 – 6:00 – 8:00 p.m.
 

wine-pairingMa Belle France is joining forces with Metro Wines and wine experts,  to create a fantastic class for you!

For one whole month, you will meet weekly to:
·         prepare one traditional French dish,
·         learn about the perfect wine to pair with the dish,
·         learn how to taste the wine, and use the right kind of wine glass,
·         learn about the region where both the dish and the wine originate,
·         sit down and dine in style, enjoying the dish prepared and the wine chosen,
·         take home the recipe and the wine glass you used that night.

Program:
Week 1Mussels with Cream Sauce – Wine: Cheverny; A Sauvignon Blanc blend from the Cheverny region of Loire Valley. It has brisk acidity and minerality. However, this bone-dry  Sauvignon Blanc is softened by the addition of 15% Chardonnay. Won 88 points from Wine Advocate. Exhibits crisp, elegant notes of lemon grass, honeysuckle, and citrus oil.

Week 2Chicken with Riesling – Wine: Joseph Cattin Pinot Noir 2012; Clean, light strawberry, and cherry fruit. Slightly higher acidity than a burgundy, and smooth slightly green tannins. Amazing nose of cinnamon spice, and cherry. An old world Pinot Noir with light tart berry flavors supported by earth tones.

Week 3Grilled Lamb Chops with Ratatouille – Wine: Chateau Puech Haut; From South France, Languedoc Region. Got 91 points from Wine Advocate. This wine shows copious black cherry and pit styled fruits, licorice, pepper, and black olive aromas and flavors. Supple and forward with full-bodied, seamless, mouth feeling texture that never seems heavy. It has a core of pure fruit, juicy acidity, ripe tannin on the finish. A sure knockout!

Week 4Pear Almond Tart – Wine: La Fleur d' Or Sauternes;  This sublime luscious Sauternes is a very characterful sweet wine. Warm, dry vintage conditions have given a concentrated Sauternes, with rich peach and plum fruit accented by notes of honey, caramel and toast. The sweetness at the very start then gives way to a refreshing medium-dry finish.

At the end of the series of classes, you will also receive “The French Wine Guide” ebook from Ma Belle France, and Metro Wines will give you the opportunity to purchase the wines you have tasted as well as the glasses at a very preferential price.  What an opportunity!

Price:  $249/person   

Visit this website to sign up and pay for the class:

http://mabellefrance.com/asheville-cooking-classes/theme-cooking-classes

For more information call us at the shop at 828.575.9525

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Raats Cabernet Franc Red Jasper 2011

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Raats Family Wines Red Jasper 2011

56% Cabernet Franc, 27% Malbec, 11% Cabernet Sauvignon and 6% Petit Verdot. Stephen Tanzer of International Wine Cellar awarded 89 points as did Wine Spectator. Winemaker Bruwer Raats named this beauty for his father, Jasper. Bruwer says this Cabernet Franc driven Bordeaux blend combines a "core of luscious dark berries and plum with substantial notes of mocha, cinnamon and spice." Sourced from vines grown in dolomite rich soil, this dry red wine is aged for 18 months in French Oak barrels.  Bruwer Raats says that it is rare for a vineyard to have, as the Raats Family Vineyard does indeed, both sandstone and volcanic soil, so rare that the terroir is not yet classified. Oh yeah! That's the kind of wines we bring to you! 

From Wineanorak, South Africa:

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Bruwer specializes in just one red variety: Cabernet Franc. Why? 'Very simple: Cabernet Franc has spice, cinnamon, clove, nutmeg, coriander, red cherry fruit and silky, velvety tannins.'

‘I never want to make blockbuster styles,' he says. 'I want to make wines that reflect the soil types and varieties. Freshness is the key.'

Accolades

  • Chosen by Winemag as one of the 12 top wines from specialist retailers to enjoy this spring (18 September 2013).
  • Scored 90 by James Molesworth in Wine Spectator (July 2013).
  • Scored 90 by Neil Martin, The Wine Advocate (January 2013).
  • Rated 4 Stars, John Platter 2013 (October 2012).
Raats Tasting Notes
A Cabernet Franc driven Bordeaux Blend consisting of 80% Cabernet Franc, 7.5% Petit Verdot, 7.5% Cabernet Sauvignon and 5% Malbec. It combines a core of luscious blackberry, black cherry, and plum with expressive notes of cinnamon, mocha and spice. Silky tannins caress the palate, and hints of dark chocolate and a great minerality. This wine has a long and supple finish.
Ageing Potential
6 to 8 years (2016 to 2018) or longer with proper storage.
Blend Information
80% Cabernet Franc, 7.5% Petit Verdot, 7.5% Cabernet Sauvignon, 5% Malbec
Raats Pairing Suggestions: Pork Loin with plum and Armagnac sauce. Beef Fillet with Truffle sauce. Game bird with red wine sauce. Any Springbok, Ostrich or Kudu.
In The Vineyard
Soil Type: 100% Decomposed Dolomite Granite.
Age of vines: 18 - 25 years.
Trellised vines and No irrigation.
Grown only on decomposed dolomite granite, which gives a great acidity and freshness to the wine and adds minerality to the finish.
About The Harvest
Picking Date: Individual vineyard blocks each hand-picked at perfect ripeness the last week in February till the first week in March Grape Sugar: 24 - 25° Balling Acidity: 6.0 g/lpH at Harvest: 3.45
In The Cellar: Grapes were hand sorted three times, crushed and left to cold soak on the skins for five days. After fermentation the grapes are basket pressed and allowed to undergo malolactic fermentation in stainless steel tanks and then aged for 18 months before bottling. Neither fined nor filtered. Fermentation Temperature: 28°C
Wood Ageing
18 months in French Vicard and Mercury oak barrels (20% second, 30% third fill and 50% fourth fill).
Neither fined nor filtered.
Recipe? Asheville Citizen Times has a great recipe for Sweet Potato Fries. Perfect pair to this Cabernet Franc Blend:

BAKED SWEET POTATO FRIES

4 large sweet potatoes 
Olive oil 
2 garlic cloves 
Sea salt 
1/8 cup chopped parsley or 2 Tablespoons chopped rosemary 
Preheat oven to 375. 
Line two baking sheets with parchment.

Slice sweet potatoes crosswise in half then lengthwise in half, to create four large pieces per potato. Flesh side down, cut each portion into 1/2-inch sticks. Place in a large mixing bowl. Coat with olive oil and season with salt. Press garlic through a garlic press and toss with sweet potatoes, olive oil and chopped herbs. Divide fries evenly among the baking sheets. Bake until tender, about 15 minutes.

Serve hot.

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