Great Rose Tasting @MetroWines
The Asheville School of Wine will be available all day
with a tasting notes for the "pours" and to discuss Rose!
In The Classroom
Besides the US, Francois says his biggest markets are UK, Japan and, get this, Russia.
And one more thing. I had Disco playing on Spitify. I ask Francois if he would prefer a different music. "Yes, country," he says.
|"Are expensive Wines Worth It?"
John Kerr of The Asheville School of Wine @MetroWines
Tells All for Capital at Play
Great Rose Tasting: May 5th from 10am to 7pm @Metrowines
Event Pricing (10% off any bottle) in RED
1. Le Quattro Terre Rosato 2017 Piedmont, Italy $11.99 ($10.79)
This Barbera Rose is a bright pink in the glass with aromas of strawberry and rose petal leading to a salty, mineral driven finish.
2. Fleur de Prairie 2017, Provence $14.99 ($13.49)
Crafted in the traditional Provencal style, this blend of Grenache, Syrah and Cinsault is a pale salmon color with flavors of strawberry, rose petals and herbs. Bright refreshing acidity. Fleur de Prairie translates as "wildflowers" celebrating the beautiful fields of wisteria, lavender, poppy (you might find a wisp on the nose!) and sunflowers.
3. DMZ Rose 2017, Stellenbosch, South Africa $14.99 ($13.49)
A crowd pleasing Cabernet rose with alluring aromas and juicy flavors of strawberry, watermelon and pomegranate highlighted by delicate floral and spice notes.
4. OVR Old Vine Rose Marietta Cellars, California $13.99 ($12.59)
This juicy blend of Syrah, Grenache Noir and Grenache Gris presents bright red and blue fruits on the nose and palate. Balanced bright fruit and acidity.
5. Zoe, Greece 2017 $12.49 ($11.24)
"Zoe" means life in Greek. This dry rose, a blend of 70% Aghiorghitiko and 30% Moscofilero, is full of life! Ripe cherries, rose petals on the nose and palate.
6. Gateway Vinho Verde, Portugal $9.99 ($8.99)
A blend of regional varietals: 60% Touriga Nacional and 40% Espadeiro. Bright pink color. The nose is lively strawberry and red currant complemented with floral notes. Luscious palate presents good acidity with fresh, young fruit, slight fizz and delicate finish.
Register for this class through OLLI at UNCA HERE
Summer White Wines: Local Favorites Around the World Personal Development 4 weeks: June 19, 26, July 3, 10 Tuesdays, 2-4 p.m. Stretch your comfort zone and learn about the summer white wine favorites enjoyed by locals in several wine regions worldwide. See how to make your whites taste beer and cover the secrets of pairing white wines with summer dishes. Don’t be surprised if a few winemakers join us via Skype. You’ll try about six new whites at each class. Course fee: $50 for wine and food, payable to instructor at the first session.
On Tuesday, April 10th, from 5 to 6:30, Winemaker, Nate Ready, a Master Sommelier, will pour and discuss his well received, limited production wines @MetroWines.
Smockshop says: "Smockshop is an exploration of the Columbia Gorge by the team at Hiyu Wine Farm. The Gorge contains a diverse range of landscapes within a small area. It was this multitude of potential terroirs that drew us to the Gorge. We've been working on developing relationships with growers and landowners who share our vision of farming. We now lease and farm twenty acres of land outside of Hiyu and purchase fruit from an additional few more. All of the vineyards are farmed naturally and allow us access to the full spectrum of possible flavors from high altitude, cool climate sites on the western end of the Gorge to the more Mediterranean, dessert influenced sites to the east."
The Asheville School of Wine presents The Asheville Wine Focus Group the first Wednesday of every month. Check out the winners of the tasting this month:
Bryan Hendershot of Mims stepped out of the wine comfort zone presenting lesser known varietals or varietals done in a different style than is standard operating for a crowd. It worked.
Subscribe to our Sunday Email or follow our online calendar for news of dinners and wine pairing events.
It's been quiet in here as of late, hasn't it? For good reason, I promise. The end of February and most of March have been very busy for us at Metro Wines.
One of our favorite winemakers, Michele D'Aprix, was here not very long ago. Michele is the only American woman wine maker in Bordeaux! And she was actually here IN our store! Not Skype, or Facebook Live, but in the very flesh, enchanting us with stories about life in Bordeaux, and how she comes up with names for her wines. We had a significant turnout that evening, and I'm sure many of you had the pleasure of meeting Michele.
We also had a fantastic tasting featuring the wines of Donkey & Goat. Based in California, they take a very holistic, "hands off" approach to wine making: natural, sustainable, and biodynamic practices at the vineyard; in the cellar, they don't add or take anything from the wine, and they ever only use minimal effective sulphur. They don't stabilize, fine, or filter their wines at bottling. The result is a world of flavors that you don't usually get from these varietals, with a fantastic texture to boot. And, from what I hear, no donkies, nor goats, are ever harmed in the making of the wine.
I had the pleasure of being invited to the Beth HaTephila Congregation to do a presentation on Kosher wines. This was a great learning opportunity for me. Admittedly, I fell under the umbrella of everyone who believed that all Kosher wines are boiled, and of poor quality, because I was told that long ago, and never questioned it. It was eye-opening, as well as pleasantly surprising to find out that, while some Kosher wines are pasteurized, most are not, and as far as quality goes, there's no difference between a Kosher wine and its conventional counterpart. Chateau Valandraud double magnum, you say? $3,000 at auction. Quality, pedigree, and the history are there to rival the most legendary wines on earth. By the way, that's a picture of the Golan Heights at the top of this post.
We have also been making our Auction winners very happy with their tastings. Among the themes for these tastings are "Fun, but not weird," "Wine for Bourbon drinkers," and "Greek wines you've never heard of, or heard of but haven't tried." Retsina, anyone?
These are but a few of the activities that have kept me away from the keyboard here at Metro. While things don't seem to be slowing down (which is a good thing), I will try to keep the updates more consistently frequent. Until next time.
Bubbles and amuse-bouche; Pinot Gris and Squash soup; Bourgogne Rouge and Duck, fennel, and beet salad; Cabernet and steak. The pairings were fantastically executed (I would know- I was there!), and ensured love remained in the air long into the evening. So did the entire staff at the Princess Anne Hotel, without whom this would not have been possible, nor as successful or enjoyable.
With every new course came a new wine. Tom Leiner of Grapevine Distributors and I introduced these delights as they were poured, offering small bits of information about the wines and the people who make them. To my relief, it was well received- safe to say we made acceptable entertainers.
For my part, I thoroughly enjoyed interacting with every guest, meeting new faces, and sharing a little of what we do here at Metro. It was my first of such events, and I should like to know it won't be the last. Certainly a memorable experience!
Again, infinte thanks to the Princess Anne Hotel for hosting the event, their kitchen and wait staff for the impeccable service, and Tom Leiner and Grapevine Distributors for the libations. I had a great time working the event, and look forward to doing it again soon!
This was originally posted on the Wine Blog at the Metro Wines Asheville website.
Another week, another class! This time we went back to the drawing board, to expand on the finer details and cover the lesser-known bits of the basics, beyond fermentation, balance and complexity, and typical flavor profiles. For instance, did you know that many of the wines that you've drunk have gone through Malolactic conversion? You may associate this term with white wines, such as Chardonnay and Viognier, and the distinct buttery flavor and creamy texture it imparts on the wine. What's less known about MLF (as this conversion is usually referred to), is that nearly all reds will undergo this process, so it isn't considered a distinctive or differentiating quality. To showcase the effects of MLF, we tasted Talbott Chardonnay from Monterey, California.
We also covered "lees". Lees are, in simple terms, the dead yeast cells post-fermentation, when they've essentially eaten themselves. This may sound odd, but for some wines, keeping these little critters can enhance the texture, and add complexity to the flavor. Muscadet, legendary friend of oysters, is a great example of a wine aged on the lees, and very often the words "sur lie" will be printed on the label. Albariño and Champagne often get cozy with their defunct friends as well, except it isn't explicit on the packaging. We did in fact taste a wonderful Muscadet Sèvre-et-Maine Sur Lie to identify those delicious bready, brioche flavors, as well as the incredible texture that results from this, and we learned that every time we heard the words "autolytic character" this is what was being talked about.
These are just two of the topics we covered in addition to oak (French vs. American, toast levels, size of the barrel), extraction, terroir, variety vs. varietal (yup, there is a difference!), decanting (when and how to do it), clones, crossings, hybrids, and mutations (Pinot Noir, Gris, and Blanc are the same grape with varying degrees of pigment). We even discussed how to interact with your sommelier at the restaurant to get your wine in perfect drinking condition! To wrap up the evening and, well, enjoy ourselves a bit, we chose a fantastic example of a crossing: Austrian Zweigelt. Delicate flavors of red currants, raspberries, violets, lavender, and earth were just the perfect kiss to send us off.
For more information on our classes, as well as our schedule, visit www.ashevilleschoolofwine.com
Wine can be, and often is, an expression of the place where it's made; a representation of the local taste and culture, a sense of 'what grows together goes together.' As part of our ongoing Italy class, and thanks to Mark Orsini of Orsini Wines, we tasted our way Tuscany. This means we got really friendly with Sangiovese, as well as other much more rare, but no less tasty varietals: Malvasia frizzante; a Vermentino blended with Fiano, Verdicchio, Incrocio Manzoni, and Petit Manseng; a Bordeaux left-bank style beauty with the kingly name of Atis. While these uncommon wines showcased Italian artistry and creativity, the more familiar names reminded us of the power of tradition: Chianti Classico, Brunello, Vino Nobile di Montepulciano.
And then, there was Jassarte. Oh, Jassarte! Where old meets new, tradition meets experimentation, and the diversity of the world grows in one small lot of land. This wine is a blend of thirty (yes, THIRTY) grapes, all contributing the same 3.3% to the bottle, with origins that go beyond Italy, both in location and in history. France, Spain, and Greece lend their flavors, as well as the Saperavi grape from Georgia! Saperavi was found in amphorae dating back over 8,000 years, and it is still planted in Georgia today. All of this amounts to a wine that is powerful, but not opulent or hedonistic; complex, yet approachable; great friend of food, and a pleasure to enjoy on its own.
This experience would not have reached such heights without Mark and his wines, and Mr. Michele Scienza of Guado al Melo, who was beyond kind to connect via Skype with us so late in the day and take us through the history, land, fruit, and flavor of his little piece of Tuscany. For that, the team at Metro Wines are infintely thankful!
*For more information on our classes, visit www.ashevilleschoolofwine.com
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!
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.
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!
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:
- Wines that are slightly sweet go really well with spicy Asian cuisine.
- Champagne is a curiously good pairing for fried chicken.
- Pinot Noir worked "ok" at best as a universal pairing.
- Champagne and wedding cake was a surprisingly bad combination, but a sparkling wine that was slightly off-dry tasted much less bitter.
- 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/
Well, we have actually been teaching classes through the continuing adult education department at our local university for a few years now, but this was the first class that was open to the public.
The class was called "Wine Essentials" and went over the basics of wine. We started off by learning to describe the different flavor components of wine, then talked about common grape varietals, followed by a crash course in terroir and then finished up with some practical tips to get the most enjoyment out of your wine. How to start a wine cellar, when to decant and why, serving temperatures for your favorite wines and the basics of food and wine pairing.
If you missed it, there are 5 more classes in our series with one premiering every month. The next classes will deal with the major grape varietals and regions of some of our favorite wine making countries.
We still have a few seats left for our next class in which we will cover the wines of France. Learn about the grapes and history of Bordeaux, why you can't call your favorite California bubbly "Champagne" and why "White Burgundy" isn't an oxymoron!
Learn about the other classes in our series and buy tickets here: http://www.ashevilleschoolofwine.com/schedule
If you are a regular reader of this blog, have probably already heard that not only are rose wines not just for summertime anymore, they are fantastic wines to serve with a traditional Thanksgiving dinner. If hearing this piqued your interest and you want to try it out yourself, we have put together four wines to go with each course of your holiday feast.
Try these out and experience a unique Thanksgiving Meal.
Appertif: Franck Besson “Rosé Granit” Gamay, Beaujolais, France, 2013
Enjoy this delicate sparkling Gamay rosé with your friends as they arrive. Crisp and delicate with flavors of pink flowers, under-ripe raspberry with a mineral finish.
Appetizer: “The Guild Rosé” Willamette Valley, Oregon, 2015
Nothing pairs with salads and lighter fare like Grochau’s rosé mostly made from crisp Melon de Bourgogne and just enough Pinot Noir to make it pink. Since this rosé is a blend, it is much lighter and more delicate than wines that are made entirely from red grapes. Enjoy the light, crisp flavors of wet stone, tart apple, rose petals and
Entrée: Cuilleron “Sybel” Syrah Rosé, Rhone Valley, France, 2015
For the main event, go with a wine that will stand up to turkey. This 100% Syrah rosé from the Rhone Valley shows powerful flavors of spice, roast fig and tart cherry with a slightly smoky finish. Whether you are oven roasting or deep frying your bird, this will power through and get your mouth ready for the next bite.
Dessert: Primes Rosé Port, Porto, Portugal, NV
Serve this rosé Port with Pumpkin Pie or on its own as a liquid dessert to finish your meal. Opulent and sweet with cooked strawberry and spice flavors. Serve chilled.