Metro Wines Blogs

Metro Wines Asheville, NC

Learning Italian

This blog is dedicated to learning Italian La Dolce Vita, that is, fashion, food and wine! We will focus on the words and phrases you need to get by in Italy. We will learn by translating facebook posts from some of our favorite winemakers including Gaetana Jacono Gola of Valle dell'Acate and Giampaolo Tabarrini, "Menu Italian" from...

Learning Italian

This blog is dedicated to learning Italian La Dolce Vita, that is, fashion, food and wine! We will focus on the words and phrases you need to get by in Italy. We will learn by translating facebook posts from some of our favorite winemakers including Gaetana Jacono Gola of Valle dell'Acate and Giampaolo Tabarrini, "Menu Italian" from Ristorante Trippi in Valtellina as well as text from the winery websites for some of the many Italian Wines on the shelves @MetroWines. Andiamo! (let's go!)

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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. https://www.piedmontwineimports.com/corzano-e-paterno

Contact for Ciao Asheville: Gail Rampersaud
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
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The Great Beauty Film Discussion

News Release: Friday, January 3rd, 2020

About: "The Great Beauty" Film Discussion
 
Join us on Sunday, January 26th at 1pm for a discussion of the Italian Film, "The Great Beauty" presented by Ciao Asheville @MetroWines. 
The discussion will be hosted by Robert Formento, Ciao Asheville Film Coordinator:
 

"Last year, Ciao Asheville started its Italian film series with Federico Fellini’s La Dolce Vita. To begin 2020 it is fitting that we begin with a movie that is often described as Felliniesque. This film, aptly named The Great Beauty, is directed by Paulo Sorrentino, and is filled with beautiful images of Rome. Some have also described the movie as “La Dolce Vita in technicolor, for the Berlusconi era"! Released in 2013, it won both an Oscar and Golden Globes awards for Best Foreign Language Film as well as many other international awards. 

 

On one level, it is the story of Jeb Gambardella (played by award winning Toni Servillo) who is reflecting on his life (as he lived it, or as he could have lived it) as he turns 65. Having written one very successful novel, he has been living the high life and coasting ever since. Much of the story is told in connected episodes that include commentaries, poetic dialogues and images that make up Rome - both the gorgeous and the decadent.

 

But on another level, this movie can also be viewed as a story about the city of Rome and Italy. Has Italy lived up to its history and potential? The movie shows beautiful images of Rome (from ancient history) along with some of the shallowness of modern Rome, (the life that Jeb is now a part of). Pictures of the overturned ship, Costa Concordia, play a part in this story of Jeb and Italy as well as other scenes that make you stop and think. Runtime: 140 minutes."

The event with popcorn is "on the house." $7 for a glass of Red or White Italian Wine.
 
Reserve your seat by calling (828) 575-9525
 
Contact for Ciao Asheville: Gail Rampersaud
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
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Lis Neris Sauvignon Blanc

** BIG WHITE of THE WEEK **
Lis Neris Sauvignon Blanc 2015, Friuli

Related image

At Lis Neris, while the winery offers excellent red wine, the focus is on white wines.
And well it should be as the conditions at the winery are perfect for white wines.

John Kerr of The Asheville School of Wine says:
Grapes grow in gravel beds 150 feet deep covered in breezes off the Mediterranean
and glacial waters that roll down the mountains.

*** Teaching Moment ***
Friuli-Venezia Giulia is where Italian, Germanic and Slavic cultures converge.
The wines produced here in Italy's far north-east reflect this merging of cultures.
Often shortened to just “Friuli,” the area is divided into many distinct subzones,
including Friuli Grave, 
Colli Orientali del FriuliCollio Goriziano and Carso. $25

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Casadei

Casadei, Tuscany, Italy

"A Lighter Red"

Image result for casadei 2016 wine

A blend of 60% Syrah, 20% Grenache and 20% Mourvedre.
This wine is powerful, yet supple and elegant. The nose opens with intense berry
and cassis fruit, highlighted by notes of dark chocolate and tobacco.
Firm and silky upon entry, the palate is equally intense with chewy and sweet tannins
and a very persistent finish with dark berries and sweet spices.

$26.99 at Ace online, $22.98 at Vintage online, $20.99 at wine.com
Back on Planet Earth, $18.99 @MetroWines

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Bone and Broth Italian Dinner

Tickets: HERE!

News Release: Friday, December 20th, 2019

About: Bone and Broth Italian Dinner with MetroWines
 
Please join MetroWines on Monday, January 20th at 6pm at Bone and Broth for "La Cena." This Italian Wine Pairing Dinner is hosted by VOLIO Fine Wine Imports and sponsored by Ciao Asheville!
 
Describing their portfolio of wines, Volio says: "Volio connects the customer to the vineyard by sharing the stories of our producers, their history, and the journey behind each bottle of wine. Remarkable producers bring these wines to life. Our goal is to be the window into each winery’s philosophy, terroir, and winemaking process". More about Volio here: https://www.volioimports.com
 
Chef Chris Benson at Bone and Broth is known for his attention to culinary details. In preparing for a pairing dinner, Chef Benson tastes all the wines and creates dishes with flavors that pair perfectly with the aromas, palate and weight of the wines.
 
"This is our fifth wine dinner with Bone and Broth and Chef Chris Benson," says Gina Trippi, co-owner of MetroWines. "And we are all delighted to finally bring Italian cuisine to Charlotte Street!"
 
The cost is $80 including tax and gratuity. Please call (828) 575-9525 or reserve on line here: https://metrowinesasheville.com/store/product/bone-and-broth-wine-dinner/
 
All wines will be available at an event price for pick up @MetroWines.
 
More about Bone and Broth: https://boneandbrothasheville.com/
 
The Menu, Chef Chris Benson 

Bone & Broth Italian Wine Dinner

January 20, 2020

Greeting

Cantine Povero Spumante Extra Dry

First Course

Fattoria Poggerino Chianti Classico 2015

Eggplant Roulade

Eggplant | Mascarpone | Chevre | Pine Nuts | Parsley | Balsamic Reduction | Red Bell Pepper | Arugula

Second Course

Ventisei Rosato Tocana 2018

Grilled Squid Salad

Marinated Grilled Squid |Mixed Greens | Cucumber | Heirloom Carrot | Grilled Lemon | Citrus Vinaigrette

Third Course

Piancornello Rosso di Montalcino 2016

Mushroom Gnocchi

Gnocchi | Oyster Mushroom | Crimini Mushroom | Bechamel | Crispy Pork Belly | Parmesan | Feta | Rapini

Fourth Course

Cascina San Lorenzo Moscato d’Asti 2018

Biscotti with Crème

Almond Biscotti | Crème Anglaise | Poached Pear, Apricot, and Cherry | Pistachio Dust

*******************************************

Contact for Bone and Broth: Sam Douglas: (828) 505-2849
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

 

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The Immigrant for Thanksgiving

*** ALL RED EDITION ***

Lettie Teague Talks Domestic Wines for Thanksgiving.
Yeah, We Got That!
https://www.wsj.com/articles/the-wines-to-buy-this-thanksgiving-
a-guide-to-americas-up-and-coming-regions-11573836307

What Could Be More Pilgrims at Plymouth Rock Than....
 

"The Immigrant" from Donati


100% Merlot in Steel Tank Fermentation with Oak Aging.
Aromas of cherry, boysenberry, tobacco and white pepper
lead into a layered palate of mocha, raspberry,
and cranberry sauce wrapped in a complex oak structure.
Solid finish closing with a touch of black pepper.

About Donati: 
As a young boy, Ron Donati grew up in South San Francisco,
the son of a first generation Italian-American family. One of his fondest memories was
the sights and smells of his grandfather making wine in his basement. Like most Italian immigrants,
Albino Donati made his own wine for the family dinner table. As an adult, Ron became a successful entrepreneur with a penchant for making quality products that were attainable to all, not just a select few. This same passion serves as the foundation and guiding mission of
Donati Family Vineyardtoday.
It is our goal to produce wines of exceptional quality regardless of budget.

About the (Woman) Winemaker: 
Briana Heywood joined the Donati Family Vineyard team in 2016 as Head Winemaker.
She has been involved in the wine industry for the past 10 years and gained her knowledge primarily through hands-on experience. Prior to starting at Donati, Briana was Enologist at JLohr Wines in Paso Robles for the past 7 years, along with prior internships atEberle Winery and Gallo Vineyards. She earned her Enology and Wine Business degrees from Cal Poly, San Luis Obispo, in 2009.

Nothing, not no way, not no how! 
could be more perfect for Thanksgiving!

$29.99 at wine.com and UNavailable
$34.80 in Ithaca, NY

(just not the Thanksgiving Spirit)

$29 @MetroWines and AVAILABLE!

Spicewalla from Asheville's Meherwan Irani
Makes Oprah's Favorite Things List of 2019!

Image result for meherwan irani

We @MetroWines were proud to pair wines with Meherwan Irani's
flavors at Asheville's premier food festival, Chow Chow.
The Box of 3 Indian Spices Collection @MetroWines, $12.99 
The set is perfect for a stocking stuffer, dinner host Gift
or addition to your spice rack!

Some dispute the quest for authenticity. 
https://www.wsj.com/articles/the-misguided-obsession-
with-authentic-food-11572537316

But any cook knows the deveil is in the details, and that is the spice.

Shop the Real Thing @Metr

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Wine in the Times of Tariffs

From The Wine Tariff Department @MetroWines

*** Wine In the Time of Tariffs ***

Image result for bacchus caravaggio
The Wine Tariffs take aim at France, Germany and Spain.
but NOT NOT NO wine from Italy!
@MetroWines, sales of wines from Italy
have always exceeded each of these other countries.

Might be a good time to find out WHY!
And This One is a Good Place to Start:

Image result for monte tondo 2017 valpolicella superiore

The 2017 is a blend of 55% Corvina, 30% Rondinella
and 15% Molinara from Campiano, Veneto, Italy. $18.99 

Plum bouquet with mild tannin, touch of charcoal, raspberry and plum.
Tart on first day. If you prefer smoother palate, wait a day!

Tariffs Be Damned!

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Piccolomini

What Wine Goes IN a Villa?
https://www.wsj.com/articles/lets-raise-a-glass-to-
tuscan-livinghomes-for-sale-in-brunello-country-11571244784


Image result for ciacci piccolomini aragona 2016
100% Syrah fermented in stainless steel and aged in small barrels. Deep ruby in glass, intense aromatics of blueberry, plum, cherry and spicy notes. Warm and soft with round tannins, this wine is powerful yet delicate. Ciacci Piccolmini is one of the most sought-after producers in Montalcino.
The vineyard is organically farmed. Limited Distribution: $26.


MalvasiaSecca_F.jpg
Frizzante!  The word means only slightly sparkling.
"Generalising a bit, you could say frizzanti are a good choice when you want a joyful, quintessentially Italian, democratically priced wine that you can cheerfully polish off a bottle," said Baudains of Decanter.
Read more at https://www.decanter.com/learn/frizzante-it-44392/#YS8IOi2PvcFrViUK.99


 Meanwhile ........

Image result for leonardo louvre
Meanwhile, 10 years in the making, Leonardo is all the rage at Louvre!
https://www.wsj.com/articles/inside-the-louvres-secret-negotiations-
to-mount-the-biggest-leonardo-da-vinci-show-ever-11571760902

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LOVO

********* NEW ********
LOVO Blossom Rosso Veneto 2018


Image result for lovo blossom rosso veneto 2018

 


Light style blend of organic Cabernet Sauvignon/Franc and the indigenous Carbinare. Aromas of violets, sage and whiffs of brown sugar. With red fruit and hints of vanilla on the palate. 
$17.99 in Fredericksburg, VA. With 10% Case Discount: $16.19
Always $15.99 on shelf with a 15% Case Discount

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Making Pasta

With the guidanceand patience

of Chef Roberto Stragiotti,

we made pasta!

This was the begining of our hard target "Cucina" workshops.

Stand by for Risotto!

 

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762 Hits

Film Discussion

"Bread and Tulips"
Presented by Ciao Asheville
Sunday, October 27th from 1 to 4pm
In Italian with Subtitles


Image result for bread and tulips
Robert Formento, Ciao Asheville Film Coordinator,
introduces the film and leads a discussion at the conclusion. The event and popcorn is on the house.
A glass of red or white Italian Wine is $7.


Reserve Your Seat Here:
https://metrowinesasheville.com/wine-blogs/blog/entry/
bread-and-tulips-film-discussion

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Dining Solo Italian Style

Dining Solo

Image result for dog dining at table
https://www.wsj.com/articles/eating-
alone-loses-its-stigma-11570024507


Food companies are beginning to cater to the single serving. Dining solo does not need to be dining without wine! In addition to single serve bottles and double serving cans, easy screw top bottles work well and stay fresh for days.

Two of our all purpose favorite screw tops are from Valentina:

La Valentina is located in the rolling Abruzzo Hills,
just inland from the port of Pescara on the Adriatic coast.
The area benefits from a special microclimate, taking advantage of cool breezes from mountains and maritime winds from the Adriatic.

The owner of La Valentina, Andrea di Properzio, was recently @MetroWines to pour his wines for our customers. He explained that what sets La Valentina apart is that every bottle is 100% varietal. Often, a bottle labeled Trebbiano contains other grapes such as Chardonnay or Sauvignon Blanc.

* Valentina Trebbiano 2018, $13.99 *
Image result for la valentina trebbiano 2018
Vines grown in clay soil. Stainless steel fermentation. 
Straw yellow with green reflections in the glass.
The nose presents intense notes of exotic fruits, floral sensations, notes of aromatic herbs and mineral tones. And the palate is dry, refreshing, harmonious and balanced. $13.99


* La Valentina Montepulciano *

Image result for valentina trebbiano 2018
Pretty depth of dark fruit in this with hints of flowers
and fruit tea that follow through to a medium to full body,
soft tannins and a juicy finish. Drink or hold. $13.99

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Santorini

Dionysus is Bacchus. Bacchus is Dionysus.

Image result for dionysus
(although the Greek depiction is a little more stately, same god!)

The intersection of Greek snd Roman Cultures is ancient
AND alive and well in Asheville.
Ciao Asheville hosts a fundraiser for UNCA Celebration of Dionysus
on Tuesday, December 3rd from 5:30 to 7pm at Golden Fleece!
$35 for appetizers that span the cultures with Greek and Italian Wines.
Reserve by Calling (828) 575-9525 or online:
https://metrowinesasheville.com/store/product/
fundraiser-for-unca-celebration-of-dionysus/


Meanwhile, revisit the pleasure principle and indulge
in "How to Be an Epicurean"
By Catherine Wilson. Reviewed by Wall Street Journal here:

https://www.wsj.com/articles/how-to-be-an-epicurean-review-
revisiting-the-pleasure-principle-11569367582


Image result for how to be an epicurean wilson

Book at Malaprops here:
https://www.malaprops.com/book/9781541672635


Your Read it With Wine @MetroWines!
*** Agyros Santorini 2017 ***
100% Assyrtiko, Stainless steel fermentation, volcanic and sandy soil.

Image result for argyros santorini assyrtiko 2016

Founded in 1903, Argyros Estate is on the island of Santorini,
famed for its spiraling vines and white washed churches. Yiannis Argyros, 3rd generation owner of the estate took over in 1974 and today, Matthew Argyros the 4th generation of family winemakers continues his father's legacy using traditional techniques

The estate vineyards are primarily in Episkopi and Pyrgos,
prime locations for Assyrtiko. The ungrafted vines range in age
from 30 to over 150 years, and are trained into basket-shaped bowls, a traditional technique called "kouloura". 
The soil of Santorini is naturally immune to Phylloxera and other vineyard pests, reducing the need for synthetic herbicides & pesticides. Estate Argyros practices sustainable viticulture, using composted grape must as fertilizer, and plowing the vineyards with mules.

Assyrtiko is known for its high natural acidity.
This wine is true to character, with flavors of citrus, lemongrass and stone. It is medium-bodied and elegant with great finesse.

$29.99 at wine.com and, you guessed it, unavailable. 

$29.99 at Vivino

$28 @MetroWines

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604 Hits

Le Due Arbie

Bertoldo, Medici, Chianti !
https://www.wsj.com/articles/bertoldo-di-giovanni-the-renaissance-of-sculpture-
in-medici-florence-review-out-of-the-shadows-11569443926


Image result for le due arbie 2016 chianti superiore

La Due Arbie is  a blend of 80%Sangiovese and 20%Merlot.
2016 was the 300th Anniversary of the most famous Italian Wine in the World,
from the ancient recipe by Barone Bettino Ricasoli (1716).

Chianti Superiore Le Due Arbie by Dievole has fresh
and fruit forward with tannins that are youthful yet harmonious and rounded.
An elegant wine, with a long finish pairing easily with foods.

The Dievole estate has a long standing history in Tuscany,
dating back as far as 1090. Dievole does not use herbicides and pesticides, they swapped the use of cultured yeasts for wild, and they replaced international varietals with indigenous varieties. The result is is varietal purity and authenticity.

$18.94 in New York. $16.00 @MetroWines!

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La Due Arbie

Bertoldo, Medici, Chianti !
https://www.wsj.com/articles/bertoldo-di-giovanni-the-renaissance-of-sculpture-
in-medici-florence-review-out-of-the-shadows-11569443926


Image result for le due arbie 2016 chianti superiore

La Due Arbie is  a blend of 80%Sangiovese and 20%Merlot.
2016 was the 300th Anniversary of the most famous Italian Wine in the World,
from the ancient recipe by Barone Bettino Ricasoli (1716).

Chianti Superiore Le Due Arbie by Dievole has fresh
and fruit forward with tannins that are youthful yet harmonious and rounded.
An elegant wine, with a long finish pairing easily with foods.

The Dievole estate has a long standing history in Tuscany,
dating back as far as 1090. Dievole does not use herbicides and pesticides, they swapped the use of cultured yeasts for wild, and they replaced international varietals with indigenous varieties. The result is is varietal purity and authenticity.

$18.94 in New York. $16.00 @MetroWines!

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Dionysus is Bacchus. Bacchus is Dionysus.

Dionysus is Bacchus. Bacchus is Dionysus.

Image result for dionysus

 


(although the Greek depiction is a little more stately, same god!)

The intersection of Greek snd Roman Cultures is ancient
AND alive and well in Asheville.
Ciao Asheville hosts a fundraiser for UNCA Celebration of Dionysus
on Tuesday, December 3rd from 5:30 to 7pm at Golden Fleece!
$35 for appetizers that span the cultures with Greek and Italian Wines.
Reserve by Calling (828) 575-9525 or online:
https://metrowinesasheville.com/store/product/
fundraiser-for-unca-celebration-of-dionysus/


Meanwhile, revisit the pleasure principle and indulge
in "How to Be an Epicurean"
By Catherine Wilson. Reviewed by Wall Street Journal here:

https://www.wsj.com/articles/how-to-be-an-epicurean-review-
revisiting-the-pleasure-principle-11569367582


Image result for how to be an epicurean wilson

 


Book at Malaprops here:
https://www.malaprops.com/book/9781541672635


Your Read it With Wine @MetroWines!
*** Agyros Santorini 2017 ***
100% Assyrtiko, Stainless steel fermentation, volcanic and sandy soil.

Image result for argyros santorini assyrtiko 2016

Founded in 1903, Argyros Estate is on the island of Santorini,
famed for its spiraling vines and white washed churches. Yiannis Argyros, 3rd generation owner of the estate took over in 1974 and today,
Matthew Argyros the 4th generation of family winemakers continues
his father's legacy using traditional techniques

The estate vineyards are primarily in Episkopi and Pyrgos,
prime locations for Assyrtiko. The ungrafted vines range in age
from 30 to over 150 years, and are trained into basket-shaped bowls,
a traditional technique called "kouloura". 
The soil of Santorini is naturally immune to Phylloxera and other vineyard pests, reducing the need for synthetic herbicides & pesticides.
Estate Argyros practices sustainable viticulture, using composted grape must
as fertilizer, and plowing the vineyards with mules.

Assyrtiko is known for its high natural acidity.
This wine is true to character, with flavors of citrus, lemongrass and stone.
It is medium-bodied and elegant with great finesse.

$29.99 at wine.com and, you guessed it, unavailable. $29.99 at Vivino

$28 @MetroWines

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"Bread and Tulips" Film Discussion

RESERVE YOUR SEAT HERE!

News Release: Saturday, October 5th, 2019

About: Bread and Tulips Film Discussion
 
Please join us for a discussion of the Italian Classic film, "Bread and Tulips" on Sunday, October 27th from 1 to 4pm @MetroWines. Ciao Asheville Film Coordinator Robert Formento will lead the discussion.
 
"Bread and Tulips" Synopsis: Silvio Soldino directs this gentle comedy about a housewife who temporarily flees from the grinding tedium of her household duties and drifts into a world of amicable weirdos. When Rosalba (Licia Maglietta) is accidentally forgotten by her tour bus at a roadside restaurant, she does not wait there as instructed. She decides to hitchhike home, but on a whim, she ends up in Venice instead. Quietly exhilarated at the prospect of being alone for a spell, she checks into an inn run by a kindly yet eccentric Icelander (Bruno Ganz). Her plans to return the next day are thwarted when she misses her train and does not have enough money to buy another ticket. Soon she is gainfully employed at a flower shop run by an irascible old anarchist. Though her teenaged sons do not seem all that bothered by their mom's absence, Rosalba's husband grows increasing agitated at the interruption in his routine, so he hires a bumbling detective to track her down.
The event, sponsored by Ciao Asheville, and popcorn is "on the house."  $7 for a glass of Red or White Italian Wine.
Please reserve your seat by calling (828) 575-9525 or online here:
Contact for Ciao Asheville: Gail Rampersaud
  ciao@MetroWinesAsheville.com
Charlotte Street! It's the Next BIG Thing!
gina@MetroWinesAsheville.com
"Big Shop Selection. Small Shop Service"
Shop:  828-575-9525
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La Valentina Tasting

*** Friday ***
Friday, October 4th from 5 to 6:30 @Metrowines
Hosted ny Andrea di Properzio


Image result for fattoria la valentina
About our Host: Andrea di Properzio was born and raised in Pescara (Abruzzo). He is a Graduate in Business Administration from University of Bologna and University of Virginia Darden School of Business. A former management consultant, Investment Banker and working within the family’s business since 2002. Andrea, along with his brothers Sabatino and Roberto, Co-own Fattoria La Valentina. The winery was founded in 1990 in Spoltore, a village nestled amongst Pescara Hills on the central coast of the Adriatic. Today, La Valentina is a member of Grand Cru D’Italia and is regarded by Italian and international critics as one of the best cellars in Abruzzo.
Presented and Hosted by Ciao Asheville!

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Pasta Making Class

Pasta Making Class
Believe it. We're Doing it!
with Roberto Stragiotti @MetroWines
Sunday, October 20th, 1-3pm

$25 includes ingredients, glass of wine and instruction!



*** TICKETS ***
https://metrowinesasheville.com/wine-blogs/blog/entry/pasta-making-class
Class is Limited to 15 Students


Follow All Things Italian at Ciao Asheville
https://www.facebook.com/CiaoAsheville/

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Fundraiser for Dionysus!

 

Tickets HERE!
 
News Release:  Wednesday, September 25th, 2019
About: Fundraiser for UNCA Celebration of Dionysus.
 
Join us on December 3rd from 5:30 to 7pm for a unique cocktail party at Golden Fleece. Ciao Asheville hosts a fundraiser for UNCA Celebration of Dionysus, heralding the arrival of spring.
 
Dionysus in Ancient Greece, Bacchus in Rome, is the god of fruitfulness and vegetation, wine, theater and joy!
 
"Greeks and Italians share more historical and cultural connections, some conflicting, than just Dionysus and Bacchus," says Gina Trippi of Ciao Asheville. "This is an opportunity to taste Mediterranean food and wine, learn about the links and raise funding for a very special event." 
 
Each year UNCA Department of Classics translates a Greek play and performs the play for the public. The play this season, Antigone, written by Sophocles on or before 441BC, will be performed on April 21st. Directed and performed by UNCA undergraduates, the play offers interesting dance work and presents themes that are relevant even today. 
 
"In Sophocles’Antigone, the oppositions are clear: young versus old. woman versus man. family versus state," says Sophie Mills, PhD, Professor of Classics at UNCA. "But right versus wrong is not quite so clear. How far would you go to save your family?" 
Chef George Delidimos of Golden Fleece will prepare appetizers that represent both the culinary traditions of Greece and Italy paired with wines, in consultation with MetroWines, from both countries.
Professor Sophie Mills will offer a brief presentation on the connections between the two countries from the Greek perspective and Dr. Valeria Tezzon of Ciao Asheville will speak to the Italian view.
The cost for the evening is $35. You can reserve a seat at this celebration of the two cultures by calling (828) 575-9525 or online here: https://metrowinesasheville.com/store/product/fundraiser-for-unca-celebration-of-dionysus/
Contact for Ciso Asheville: Gail Ramperssud
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
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