Metro Wines Blogs

Metro Wines Asheville, NC


Image result for entycement ty caton

This sexy and approachable wine leads with aromas of boysenberry
and blackberry. It greets the palate with lush notes of dark fruit
and a smooth hint of chocolate. The finish lingers on your tongue
and the taste is heightened with just a touch of spice.

John Kerr of The Asheville School of Wine says
tycement is a big and rich red but remains elegant."

Originally released at $34
$31 Average online

and $19.99 @MetroWines

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Brumidi in US Capitol

National Organization of Italian American Women 
Greater Washington, DC Region presents
Constantino Brumidi in The Capitol
The Italian-born Artist Who Painted the U.S. Capitol's Corridors
A Special Tour for NOIAW Members and Friends
Brumidi's "Apotheosis of Washington," U.S. Capitol Building Rotunda, 1865.
Saturday, February 8th, 11:00AM-12:30PM
First Street and East Capitol Street
Washington, D.C. 20565
Meet at 10:45AM at the Visitor Center to
proceed inside the Capitol Building.
Capitol South Metro Stop is the closest to this location.
NOIAW DC is pleased to invite you to attend a private tour of the "Brumidi Corridors," an area within the U.S. Capitol Building, whose walls and ceilings were decorated in the 19th century by the Italian-born fresco painter Constantino Brumidi. NOIAW members and friends will be escorted by Steven Livengood, the U.S. Capitol Historical Society's Director of Public Programs and Chief Guide.
Please note: Our group will meet up at the Capitol Visitor Center at 10:45AM, to begin the tour at 11:00 with Mr. Livengood.
The Capitol Visitor Center is located at the intersection of first Street and East Capitol Street, underground on the east side of the Capitol. Please come to the southeast corner of the great hall to meet your guide by the status of Father Kino of Arizona, the only green statue in the hall.
Please note that there is little parking near the Capitol.
The following items are NOT allowed inside the Capitol (and will be confiscated at the door): Food, drinks, water bottles (even empty ones), liquids, aerosols, hand lotion, perfumes, mace, lighters, matches, pocket knives, large bags, backpacks, scissors, and nail files.
The following items MAY need to be left in the checkroom before your visit:
cameras, cell phones, and PDAs (muted or turned off), remote car door openers, iPods, ear buds, other electronic devices, and umbrellas.
Members: Free | NonMembers: $10
RSVP is required
Gentlemen always welcome!
Ticket payments are nonrefundable.
See what's happening on our social sites:
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Rouze Quincy

*** Pre-Tariff French White of the Week ***
2018 Domaine Adele Rouze QUINCY $19.99 
A Charles Neal Selection

Image result for adel rouze sauvignon blanc

Quincy is characterised by its freshness and notes of ripe citrus, grapefruit,
white flowers and freshly-cut herbs. On the palate, this medium-bodied wine shows flavors
of grapefruit and lime, with a touch of citrus pith and a crisp, mineralled finish.

The Winemaker Adèle Rouze

Farming and winemaking is in Adèle's blood. Her father, Jacques, is a respected vigneron 
in Quincy & Reuilly, while her brother, Côme, is a well-known oenologist.
Adèle is a certified agricultural appraiser, and after completing her wine studies
in Bordeaux, she returned to Quincy in 2003 to launch her eponymous domaine.
Her vineyard holdings are only 5 hectares, but many parcels consist of old vines,
some of which were planted in 1920, 1930, and still others in the 1950's.
She farms with minimal spraying, using only natural products to work the siliceous,
gravel and clay soils. Domaine Adèle Rouzé is the quintessential familial estate; 
the type we are delighted to support @MetroWines.

I asked Brett Watson of The Asheville School of Wine
what a Loire Valley Sauvignon Blanc is all about? And he said:

"Extremely small wine producer and local female winemaking legend Adele Rouze
farms 80+ year old vines in Loire Valley's Sancerre neighbor of Quincy.  Farming everything
by hand in a traditional organic, true to the land style, Rouze showcases the stone and granite soils of Quincy, Frances 2nd AOC in 1936, to absolute perfection.  Think crystal clean Sancerre'ish Sauvignon Blanc at a heavy discount with a touch more visceral
and ripe stone fruit-like texture.  An absolute steal of a deal at $19.99 here @MetroWines
will make your friends like white wine again in the winter." 

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2016 Bouchaine Chardonnay, Napa Valley, Carneros

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Aged in select French oak, this wine is a barrel selection of Chardonnay
from the Estate. Aromas of baked golden apples, Asian pears, honeycomb,
and hazelnuts greet the senses. The rich, mouth-coating texture lingers,
while notes of butterscotch, nutmeg and vanilla grace the finish.

This bottle is essentially French White Burgundy with a touch of California 
expressed in light tropical fruit. Rockstar Winemakers! Paul Hobbs consulting. $21

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Neil DeGrasse Tyson and Wine

 Posted to Facebook on January 21st, 2020

Neil deGrasse Tyson was generous enough with his time to answer my question about biodynamic wine. The Astrophysicist said, in essence, that the concept of the wine being better because of the stars and the moon is (paraphrasing) not a fact. Sadly our Astrophysicist Department @MetroWines is on a space sabbatical but we @MetroWines who were left behind think, you might nevertheless find, as do we, that biodynamic wines have a better and more solid taste. Biodynamic wines undergo no processing. The grape is the grape. Every vintage is unique. Open and fervent invitation to Neil deGrasse Tyson to join us @MetroWines and let's talk wine. Anytime. AnyWine. @Neil deGrasse Tyson


More on Neil DeGrasse Tyson and Wine:

Image may contain: 1 person, possible text that says 'Star Talk RADIO HOSTED BY NEIL DEGRASSE TYSON SEASON 2 Wit and Wisdom about Wine with JENNIFER SIMONETTI-BRYAN BetterListen'
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Stock Your Cellar Through MetroWines

Wine Auctions? Online Bidding?
Lettie Teague Tells All in Wall Street Journal

Image result for wall street journal wine auction
Bottom Line: Easy to become caught up in the frenzy! 
But what sounds like a deal is not always a deal.
Call us @MetroWines and let us search and confirm for you.


***And Thinking of Stocking a Wine Cellar **

We Got This TOO!
Call John or Brett @MetroWines: (828) 575-9525

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Italian Food While You Live!

From The MetroWines Book Review Department

Flowers When You're Dead is a memoir covering the author's first 18 years.
Included are much-loved Italian recipes from his relatives. The memoir also takes
an historical look at two topics currently in the news: immigration and ancestry.
Daniel Delfucho renders a touching and revealing history of his family. 
Daniel Delfucho is an Italian-American raised and educated on the East Coast.
Born 19th century, all four of his grandparents emigrated to U.S. from Italy.
His mother was one of ten children and his father one of eight children.
When his parents married, their families merged around holidays,
relationships, celebrations, and food.

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BYOB and MetroWines

BYOB Policies Changing

Image result for greyhound drinking wine
Wall Street Journal reports that restaurants,
in any effort to bring in more business,
are easing their BYOB policies. Know the BYOB rules.
And shop your BYObottle @MetroWines!

More on BYOB in this article.
Although the focus is Thanksgiving, the rules apply to any situation.
Gina Trippi of The Asheville School of Wine, for The Laurel of Asheville

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The Jetsons and Wine?

Flying Cars? Hundai and Uber are working on it.
Oh baby, we've seen this before!

Image result for jetsons flying car

Stop the World. This is just too much.
Hold onto your sanity and your ground bound car
with a solid, standard operating Cabernet Sauvignon:

2017 Tradition &  Red Wine
$39.99 online (what planet are they on?)

** $29 @MetroWines ** (with free parking on earth)

Related image

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John Malkovich and Wine

John Malkovich and Wine. Who Knew?

Image result for john malkovich winemaker
Malkovich said he had little interest in and no knowledge of wine
until  the night he tasted a bottle by Winemaker Michel Chapoutier.
Since Malkovich discovered Chapoutier,
the winemaker has become an international wine making sensation
and Malkovich has become The Pope - at least on HBO:

2017 Tournon Victoria Shiraz by Chapoutier
"Mathilda" named for his daughter.

It could be a life altering experience!

Image result for tournon mathilda 2017
The 2017 Mathilda Shiraz is dark and earthy, with hints of roasted meat,
black olive and asphalt on the nose. Yet on the palate, there's a New World
sense of blueberry and blackberry fruit that's ripe without being
sweet yet dry and savory on the softly dusty finish. $16.99

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Staff Chili Cookoff and Wine Pairing

************ SAVE the DATE ************
Wednesday, February 5th, from 5:30 to 6:30
 Staff Chili Cookoff
and Wine Pairing with Crimson Imports

Image result for greyhound chef

$30. To reserve your BOWL,

online tickets HERE

 or Call (828) 575-9525

*** And THIS Just IN ***
Sam Etheridge, the Chef and Owner of Ambrozia,
a restaurant that turned the culinary scene
in Asheville toward the future,

will pick the winner. The pressure is ON!

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Greco di Tuffo

Organic Vadiaperti Greco di Tuffo, $23
Image result for vadiaperti greco di tufo 2017
Pleasant note of bitter almond and apple blossom, full-flavoured white wine,
intense palate with fine orange-and-tangerine zest flavours, smoky,
mineral notes smoothing towards a honeyed finish.

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Big RED of The Week, $19.99

Image result for primus blend 2015 chile

A blend of 40% Cabernet Sauvignon, 24% Carmenere, 25% Merlot,
8% Petite Verdot, 3% Cabernet Franc. The base is Cabernet Sauvignon,
which provides structure, while Merlot delivers red fruit and vitality in mouth.
Carménère adds weight and softness, as well as spices that combine beautifully
with Petit Verdot’s smooth finish. Cabernet Franc brings elegance and persistence.

94 Points from James Suckling
A generous and rich red with round and chewy tannins. So much lovely ripe fruit
with currant and hints of walnut. Full and beautiful. Gorgeous wine.  Drink or hold.

90 Points from Robert Parker's Wine Advocate
I found nice integration and balance in the 2015 Primus The Blend. 
Matured in French barrique for 18 months. The oak is nicely folded into the fruit,
and the aromas and flavors are focused.
It has fine-grained tannins, good freshness and overall balance.

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Climate Change and Wine

News Release: Monday, January 13th, 2020

About: Asheville School of Wine @MetroWines Class on Climate Change and Wine
The Asheville School of Wine @MetroWines presents "Climate Change and Wine" on Tuesday, April 14th from 5:30 to 6:30 @MetroWines.  Andy Hale, Director of The Asheville School of Wine, hosts this class which includes presentation and tasting.
"The world is getting warmer and it is affecting the wine you drink more than you might think," says Andy Hale. "Famous wine regions are changing the grapes grown due to rising temperatures and different parts of the world previously too cold for vineyards are producing wine."
$25 for the class.
Reserve your seat by calling (828) 575-9525
Contact for The Asheville School of Wine @MetroWines: Andy Hale
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Money, Mayhem, Murder: The Darkest Side of Wine!

News Release:  Sunday, January 12th, 2020

About: Money, Mayhem, Murder: The Darkest Side of Wine
Join us for "Money, Mayhem, Murder: The Darkest Side of Wine" @MetroWines. 
Over the centuries, the wine business has occasionally turned deceptive, dangerous and often criminal! Andy Hale, Director of The Asheville School of Wine @MetroWines, takes us on a remarkable and sometimes frightening journey through the very darkest side of wine.
"Some of the most recent incidents of wine crime have North Carolina connections," says Hale. "Where wine and money are involved, you can expect anything."
Each class is $30 or $75 for all three classes. 
Money: Tuesday, March 10th, 5-7pm @MetroWines
Mayhem: Tuesday, March 17th, 5-7pm @MetroWines
Murder: Tuesday, March 24th, 5-7pm @MetroWines
"Taking all three classes gives you an excellent overview and perspective on the wine business," says Gina Trippi, co-owner of MetroWines. "What many think is glamorous has all the dark sides of any other business!"
Seating will be limited. Please make plans early be reserving your seat with a credit card at (828) 575-9525 or shopping our online store here: 
Parking is free, close and easy.
Contact for The Asheville School of Wine @MetroWines: Andy Hale
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Blind Tasting League: March 19th


News Release: Saturday, January 11th 2020

About: Blind Tasting League @MetroWines
Blind Tasting League convenes on Thursday, March 19th from 5:30 to 6:30 @MetroWines. Andy Hale, Director of The Asheville School of Wine @MetroWines, takes you through the process of deductive reasoning, in a fun and informative way, to determine what's in your glass!
"We are investigating higher end wines and delving into more detail in this series of classes," says Gina Trippi, co-owner of MetroWines. "This training will not only help you to understand and speak with knowledge on wine, but also raise your skill level in interacting with restaurant staff and pairing wines with food."
$20 plus tax covers presentation and tasting. Please reserve your seat by calling (828) 575-9525 or online here:
Contact for Blind Tasting League: Andy Hale
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525


Tickets HERE!

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Asheville School of Wine Classes on Wine Service

News Release: Saturday, January 11th, 2020

About: Asheville School of Wine Classes
The Asheville School of Wine @MetroWines presents two classes that will help you to know and sound like you know about the basics of wine. Classes are presented by Andy Hale, Director of The Asheville School of Wine @MetroWines, and include lecture, discussion and wine tasting.

Sensory Analysis: How to Talk About Wine Like a Pro on April 9th, 5:30-6:30, $25

Sensory analysis – describing wine


Basic wine varietals

Winemaking techniques


Faults/returning a bottle

Interacting with your Sommelier

Call (828) 575-9525




Restaurant Wine Service Skills for the Home, April 16th, 5:30-6:30, $25

Service Skills

Opening a bottle of wine/champagne


Aging wine

Serving temperatures

Wine glass shapes

Food and wine pairing in brief 

Call (828) 575-9525

online HERE!

The classes can stand alone but taking both exponentially increases your wine knowledge and lexicon. 


Contact for Asheville School of Wine @MetroWines: Andy Hale
828 575-9525 Shop
828 200-5073 Cell
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Corzano e Paterno Wine Tasting

News Release: Saturday, January 11th, 2020
About: Italian Wine Tasting with Corzano e Paterno
Please join us on Thursday, February 27th from 5 to 6:30 @MetroWines to meet William Goldschmidt and taste wines from his Tuscan winery, Corzano e Paterno, on Thursday, February 27th from 5 to 6:30 
William Goldschmidt is the son of the winery owners. Not only does William have a comprehensive knowledge of wine, he speaks four languages including ITALIAN!
"This is not only an opportunity to taste and learn about exceptional Italian wines but to immerse yourself in Italian Culture! says Gina Trippi, co-owner of MetroWines.
The event is "on the house" and no reservation is required. Parking is free, close and easy.
The Winery Story from the Importer, Jay Murray, Piedmont Wine Imports

There is a wrong way to get to Corzano e Paterno, and I took it. When I told Aljoscha Goldschmidt about my GPS misadventure he said, “That isn’t even a road for cars.” It was not. I spun through a riverbed of gallestro stones past alarmed German tourists and fishtailed up a nearly vertical hill track mostly travelled by mountain and motor bikes. I arrived at Paterno and met Aljoscha’s kind aunt, who broke the news that the winery had consolidated to the Corzano side of the valley a couple years ago. She resided on the side with the sheep.

When Aljoscha’s uncle Wendelin Gelpke retired from architecture and moved to Tuscany in 1972, he wanted to create a real farm, with animals, grapes, olives, grains: the possibility of a self-sustaining system. He bought Paterno from the Marchesi Niccolini in 1975. They acquired sheep “because cows are too big” and began making cheese. Today they sell a small range of really impressive and diverse cheeses. My favorite is Buccia di Rospo. It began as a mistake in the dairy: now the name is registered, because of imitators making fraudulent versions of their discovery. Today the family keeps 700 milk sheep (and several sheep dogs) at Paterno.

Corzano was added later. The hill faces Paterno across a narrow valley to the southwest of Florence.  From Gelpke’s initial 5 ½ hectares the combined property has grown to 17 hectares. Three thousand olive trees take up much of the land, along with hay and cereals to feed the sheep. Forty years ago a fire destroyed some of the estate’s hillside olive groves. The family replanted these excellent south-facing slopes with vines.

Corzano e Paterno practice organic agriculture but are not certified as such. They produce 75,000 bottles of wine annually. They do a double green harvest: a rough one in July, then a finer adjustment later in the season once they have a better sense of the overall character of the weather for the season. “Fifteen years ago the grower with the most courage, the one who picked latest, that person made the best wine.” Goldschmidt said.  “But that has changed. The climate has changed. It is now possible to end up with seriously overripe wines.”

At Corzano e Paterno the grapes are hand-harvested and triaged twice on vibrating sorting tables to remove all unhealthy fruit and detritus of harvesting.  They sometimes use natural yeasts for fermentation, sometimes a mix of cultured and natural. “The (added) yeasts that begin the fermentation are never the ones that finish it. Yeast from the fields and the cellar always do that. The aromatic profile therefore stays close to the same.”

Corzano e Paterno makes many small experimental batches of wine to test this and other theories. Like what type of closure is best for the ageing of a wine, or if vineyard management strategies affect overall alcohol content. “It’s hard to affect it much.” Goldschmidt stated. “Sugar ripeness is the issue (and that is related to heat). All regions now have the same problem.” He thinks maybe planting some vineyards with different sun exposures may be an option in the future. Sites previous generations would have thought to be too cool or shady.

Corzano e Paterno is a perfect place. All the products show love from two generations of a family working a beautiful land.

When Tilio Gelpke was eight years old he was taken out of school, and a lifetime of working with sheep began. Tilio’s father, a Swiss architect, bought Corzano e Paterno in the late 1960’s. He imported 50 sheep from Sardinia, to clear the land of bushes. Tilio says goats would have been better. Sheep prefer grass, goats like larger vegetation. “Together they make a good team.” Tilio started learning from a Sardinian family that relocated to Tuscany with the initial animals.

We are talking in the middle of a milking parlor. It is loud, aromatic, and a fine balance of order and chaos, similar to watching people get onto a subway train, or file into seats at a large theater. There is bustle followed by placid moments of chewing and the methodical attachment of pumps. The sheep file in and jostle for favorite positions: they don’t like wet spots on the floor. I feel the same way. When an animal with four legs slips, limbs go in all directions its head ends up smacking the concrete. A free two-day-old lamb wanders through the milking in progress, then down to us in the center of the room. It’s amazing how alert and active this little creature is in comparison to barely awake human newborns. They register a similar level of cuteness, in my opinion.

Tilio attaches pumps and checks microchips in the first stomach (sheep have two) with a handheld device to verify identities and record production levels. Today he is the angel of death. Animals that are very old (generally over 12 years,) have malformed teats, or simply do not produce average levels of milk, are marked with a dark green stripe. It is the stripe of imminent slaughter.

“If an old animal dies on the farm I have to pay 50 euros to dispose of it,” he says. “If I only get 10 euros from the butcher… I hate it, I hate dealing with them, I’d rather make illegal sausage on the farm, but the regulations make us do stupid things. People can buy a pig and slaughter it at their property to make sausage, but I cannot do the same with my old animals (without violating EU codes.)

“Fifty years ago there was so much concentration of productive food: it was a garden.” Tilio says everything was grown here, not just olives and grapes. People had to maximize the potential of the land. “Each stone you see, someone has turned it a few times. How far do I have to go back to find an era like this? Probably before the Etruscans.” Across more recent millennia the land had to be more intensively farmed, to support the population density of Tuscany. Tilio says that until the last century 20 people would live on the production of 10 hectares of land, while giving 50% of the harvest to their aristocratic masters. “It was slavery,” he says. But it made people wring every ounce of productivity from their territory. Vines were trellised along fruit tress, and vegetables co-planted between the vines, and anywhere else that wasn’t too rocky or steep.

“Romans had a dependency on grain. Florence could not have had the Renaissance without a greater concentration of crops.”

It is initially unsettling to have a long conversation about the wastefulness of modern Tuscan agriculture surrounded by dairy sheep and pasture land, in a region whose most striking visual characteristics is abundant and often scrupulously cultivated olive groves and vineyards. But Tilio’s point is we must take a longer perspective. “In the 1950’s someone with 50 sheep would have a wealthy family.” His family have 650. His neighbors have productive land planted with olive trees that they do not use anymore, because the labor is too expensive, even to produce valuable Tuscan oil. The way they farm does not support them.

Tilio casts his life as the story of a struggle to regain some productivity for the farm. He built the first stable in 1986. “Corzano e Paterno still has animals because I am stubborn. At first I was also the only salesman for the cheese. The stress and reality of what we were doing first came when they (his cousin Aljoscha Goldschmidt and his partner Toni) had a ton of cheese.”

“My cousin said we must throw it all to the pigs. I threw none away.”

Tilio learned quickly that his market for their farmstead cheese was not the grocery store. “Fresh cheeses lose weight. Retailers don’t like it, which is why they prefer industrial cheese.” Restaurants in Florence were a much better market, able to sell a selection of diverse pecorinos. The dairy thrived, and today they can barely keep up with demand.

Tilio says the he mainly takes issue with the emergence of industrial cheese that tries to look like artisanal cheese. The ubiquity of these products in Italy sounds similar to what you find on a casual grocery store tour in America.

“Cheese makers have no secrets. It’s something we have been making for 10,000 years.” A mistake created their first “signature” cheese, Buccia di Rospo. Instead of tall round pecorinos the cheese came out as squat bloomy disks. The expression Buccia di Rospo was used by Aljoscha to say the cheese was rotting: literally “It’s toading off.”

Tilio also implicates man as the root of problems interacting with the greater environment. Locals complain of the reappearance of the occasional wolf. “We have (problems with) wild animals because agriculture has changed. Wolves follow the wild boar, deer. When I started (working life at Corzano) we had pheasants. Those were the large animals you would see. Now we have wild boar as big as a pig. When you see them on a motorbike I say ‘please, you first.’”

Hunters imported larger boar from central Europe. They thrive in the food-rich fields of Chianti, growing fat on the Sangiovese grapes from vines they vandalize. “When I was a child they were hill animals, small, to get between rows. The Hungarian ones give birth twice a year.” And now they become overabundant.

Tilio has lived through boom and bust years in Chianti. “It’s an Italian disease. When something is working well they can spoil it in a very short time.” I hear this kind of shockingly deprecating language from many farmers working in Italy. “1973 was a terrible vintage and they sold it like it was a normal wine, and killed the market. Then it took many years and someone with money, it was Antinori but it could have been anyone, to fix it again.”

He then gets positive “We learn so much out of growing food.” We are outside, sharing stories of trips to Morocco, cheese making friends in New Jersey, minutae of farm life. A sheep dog wanders between us. “He thinks of himself as equal to us, a peer.” Tilio says, indicating the dog. “I call him but he will not come. But he has a job to do.” I realize I’ve been here a long time, and it’s still not 8am. Time to depart. My work day is starting.

His sister Arianna makes the wine. The way she speaks about it “I am still learning from Joshi,” you’d think it was her first year. She’s been in the cellar since 2004. She was born on the farm, it was her father’s, and her mother still lives at Paterno, close to Arianna and her brother.

Contact for Ciao Asheville: Gail Rampersaud
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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Asheville Wine Focus Group: February



News Release:  Friday, January 10th, 2020

About: February Asheville Wine Focus Group @MetroWines
Please join us on Wednesday, February 12th from 5:30 to 6:30 for The Asheville Wine Focus Group @MetroWines. Juniper Cooper of Mutual Distribution will host the event. Four wines will be presented for your consideration.
Please reserve your seat by calling (828) 575-9525 or online:
Contact for MetroWines: Gina Trippi
Charlotte Street! It's the Next BIG Thing!
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
Continue reading
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707 Hits

January Focus Group Winner


Zinfandel 2015, Old School, Tollini Vineyard


Taking it back to when Zin was easy drinking and no thinking! Dry farmed, head trained, gnarly zinfandel vines farmed by the Tollini family that were planted in the 1970's in the heart of Mendocino are no bull! Easy tannins and bright natural acidity carry the layers of juicy fruit and zesty spice. Whether having a dinner party, barbecuing, relaxing after work, or on a weekend getaway, there's never a wrong time to make it old school.


Peterson Winery has been producing wine in Dry Creek Valley for 30 years and, like most wineries in the Valley, produces Zinfandel as well as other wines. Yet a closer look shows that is where the similarities end.

Owner Fred Peterson is an iconoclast with an old world winemaking philosophy and a reverence for sustainable farming. The Peterson approach is to capture the essence of vintage and vineyard—a philosophy they call Zero Manipulation—with low tech, yet high touch, to produce wines of a place, wines with soul. The evolution of Peterson wines and winemaking accelerated when

Fred’s son Jamie became assistant winemaker in the summer of 2002. In 2006, after moving from the tiny red barn on Lytton Springs to Timber Crest Farms, Jamie was given the overall responsibilities as winemaker. As a winegrowing team, Fred and Jamie assess the grapes from each vineyard and vintage as the season progresses, evaluating how the weather, soil and site are interacting for the particular vintage. At Peterson winery, the winemaking process begins while the grapes are still on the vines. Zero Manipulation is a discipline the Petersons follow to capture the character and balance of inherent in the grapes. Zero Manipulation means using the most gentle, traditional winemaking practices possible to maximize the flavors, aromatics and texture of the wines. Fred and Jamie celebrate vintage differences and don’t tweak or homogenize the wine to obtain consistency of flavors, a common practice in mass-market wineries.  For Fred and Jamie, Peterson Winery is all about the wines. But if you look a little deeper, you’ll see the heart and soul that goes into every bottle.


Making great wines is all about balance.

It starts in the vineyards, where we try to achieve a balance from bud break in the spring until the grapes are picked in the fall. Balancing the canopy, the crop load, the sun exposure, the hang time, and the few hundred other details involved in managing a vineyard are what need to be considered to achieve balance.

Once the grapes are picked, it is then the winemaker’s responsibility to continue the balancing act in the cellar. All the variables that Mother Nature gave us during the growing season need to be considered because they affect the grapes and the approach to winemaking for that vintage. If you keep a good handle on the growing conditions of the season, you have fewer preconceived notions of what the wine should taste like because you’ve already been dealing with all the realities of that vintage.

With the winemaking underway, now the balancing act involves questions like how much oak to achieve the proper intensity in the wine,what type of oak best enhances the flavors in this wine, how often should this wine be racked, or does this wine need blending?

At Peterson Winery we practice the philosophy of Zero Manipulation.

Our definition of Zero Manipulation is using the gentlest winemaking techniques possible to maximize flavors, aromatics and the original essence of the wine. The less you do in the course of a wine’s tenure in the cellar, the more of the grape’s and vineyard’s essence you’ll have to bottle. Every time you do something to a wine, you take out a little of what you started with.



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