In The Classroom

by Metro Wines Asheville

It's a Fracas!

It's a Fracas!

Wine is subjective, and that is part of the fun of drinking it. You might spit out a taste of my favorite wine, and I might not think your prized Napa Cab is worth $200. And that's ok. It wouldn't be as much fun if we all agreed on everything and liked all of the same things.

What I'm getting at is even professionals disagree from time to time, and that's exactly what is going on a Metro Wines right now. Normally this sort of thing is handled with the utmost professionalism and courtesy when regarding your collegue's opinion.

But not this time. It's getting ugly and turning into a real fracas.

You may have seen signs around the shop boasting "Andy's Pick" right next to a bottle showing "Gina's Pick." Andy likes Guido Porro's Barbera, and Gina likes Paitin's. Gina likes the O.P.P. Pinot Noir, and Andy prefers Montinore's. Which do you like better?

If you want to get in on the fracas, come by the shop and try each of our wines. See which one you like better, and report back. It's like taking the "Pepsi Challenge," but with wine and way more competitive! 

 

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Piedmont, Barolo and Barbera Class

Piedmont, Barolo and Barbera Class

 Have you ever noticed that almost all of the wines from the Piedmont region of Italy have similar names? Barolo, Barbaresco, Barbera...it can be hard to keep them straight!

This is why we are excited to hold a class on just the wines of Piedmont! We will talk about all of the famous grape varietals and wine regions and even pour tastes of several wines. We will even pour Barolo, the most famous and expensive wine in Piedmont!

To get an insider's view on Barolo, we will even speak to Valentina Abbona from the famous vineyard, Marchesi di Barolo, live via Skype! A truly rare opportunity to speak to someone who has made wine in Barolo all of her life. We will also taste some of her wines!

Join us on Tuesday, September 19th, from 5:30 to 6:30 for a night of fun, information and of course, great wine! The cost is $20.

Call 828 575-9525 to make your reservation.

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The Grapevine: Learning about Wine

The Grapevine: Learning about Wine

In case you missed it, there was a great article on blind tasting in the Laurel of Asheville magazine!  The author, our own Gina Trippi, sites blind tasting as the best way to learn to taste wine like a pro.

I agree. To me, learning to describe the complex flavors in our favorite wines is the main reason to blind taste, learning to guess the grape and place is secondary.

Check out the whole article here!

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About Wine and Wedding Cake...

About Wine and Wedding Cake...
Wedding cake and Champagne are a surprisingly bad combination. They are frequently served together, but have you really ever enjoyed the combination? A Brut Champagne tastes bitter and overly acidic next to a bite of the sweet, frosting covered cake. The solution? Try a bubbly that is just a little off-dry.
 
In our food and wine pairing class, our students gave the thumbs down to a slightly sweet Spanish Cava when they were drinking it on its own. But when served next to a cake with buttercream frosting, the perception of sweetness disappeared! The Cava no longer tasted sweet and it didn't taste bitter like the Brut Champagne did.
 
The next time you are serving bubbly with cake, opt for one with some residual sugar and avoid making a bitter wine face.
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The School Hosts a Class on Food and Wine Pairing at OLLI

The School Hosts a Class on Food and Wine Pairing at OLLI

Well, we finally did it! We've been threatening for a few years to hold a class on food and wine pairing through the Osher Lifelong Learning Institute at UNC Asheville and we finally did it.

I've always said that the best way to teach food and wine pairing is to show it with actual food and wine combinations and let everyone decide what works and what doesn't. This experimental course sought to do just that.

We had a different lunch catered by a local restaurant for our class each week and we paired different wines with the food. We picked wines that would pair well with the food, and intentionally picked some that would be a terrible pairing so that we can see what works and what doesn't. I'll admit, after so many years pairing wine, it was a surprising amount of fun picking wines that will be an absolute disaster with the food we were serving!

Here are some of the things that we learned in our class:

  1. Wines that are slightly sweet go really well with spicy Asian cuisine.
  2. Champagne is a curiously good pairing for fried chicken.
  3. Pinot Noir worked "ok" at best as a universal pairing.
  4. Champagne and wedding cake was a surprisingly bad combination, but a sparkling wine that was slightly off-dry tasted much less bitter.
  5. Sauternes and Apple Pie are "birds of a feather"

The food was catered by Strada, the Golden Fleece, Gan Shan Station, Corner Kitchen Catering, Homegrown, and also Geraldines and 50 Fifty Desserts for our dessert class.

If you didn't make it into the class this semester, we will offer a repeat of the same course for the spring semester. More information about the OLLI program here https://olliasheville.com/

 

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