Gabrielle Collection Wine Tasting

News Release: Monday, September 25th, 2017

About: Gabrielle Collection Wine Tasting @MetroWines
Please join The Asheville School of Wine to meet Gabrielle Leonhard of Gabrielle Collection. A selection of wines will be "on the taste" and "on the house" on Monday, October 2nd from 5 to 6:30pm @MetroWines.
"Gabrielle Collection is known for wines such as "Juxtaposition," says Gina Trippi, co-owner of MetroWines. "Join us to taste "Juxtaposition" as well as other great Napa Valley wines."
More about Gabrielle Collection here:
Contact for MetroWines: Gina Trippi
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Gabrielle Collection is a series of boutique, luxury Napa Valley Cabernet Sauvignons and Proprietary Cabernet blends, that are invitingly and food complementary wines. They show the artistry of Winemaker Gabrielle in their balance, suppleness and distinction as she brings the magic of the soil and sun into a glass of wine.

Gabrielle believes blending varietals and vineyards achieves the most expressive wine. Drawing from the organically farmed estate vineyard in the Oak Knoll Appellation as well as other from select sustainably farmed vineyards, where the climate and soil are best suited to produce each varietal perfectly, she creates wines with richness and complexity.

Blending 01

We believe in a team approach to winemaking, as collaboration produces excellence.

Gabrielle Leonhard
Head of Winemaking and Master Blender

Gabrielle Leonhard was born in Germany, to a family with a long history of wine professionals and collectors. Her grandfather traveled the world exploring food and wines as a wine and food critic. Her mother was a wine chemist in Bordeaux, a food chemist and completed cooking school with a chef from the esteemed Cordon Blue Cooking School in France. A passion for quality ingredients and food preparation was a family heritage. Food and wine pairings were an ongoing topic at the family table. Gabrielle always dreamed of making wine.

Studies include Napa College/UC Davis viticulture program, sensory evaluation and olive oil sensory evaluation.

Wayne O’Connell
Winemaking Team

Wayne heads the production and harvest activities and is part of the blending team. He finds wonderful vineyard fruit sources and assures that fruit for Gabrielle Collection wines is top quality. He worked for his grandfather in the vineyard and cellar growing up and learned old world winemaking methods first hand.

Studies include Napa College/UC Davis viticulture program.

Kyle Laird
Consulting Winemaker

Kyle stresses harvest practices of selective picking: multiple passes to pluck fruit only at its optimum. He works closely with the vineyard crews to gently coax the flavors from the soil. Kyle is responsible for all the technical aspects of winemaking: picking decisions, fermentation, barrel selection, blending trials, bottling.

A native of Napa Valley, Kyle previously worked at San Clement Winery and Robert Craig Winery as Assistant Winemaker,  producing several vintages of highly rated Cabernets. He manages the production of high-end boutique wines at the custom Crush facility, Bin to Bottle.

Viticulture: Wine is made in the vineyard. Everyone at Gabrielle Collection is dedicated to this principle.

Patrick Riggs

Patrick Riggs, Jack Neal and Son’s lead Viticulturist and Head of Organic Farming, is the consulting vineyard manager of the estate vineyard. In collaboration with Wayne & Gabrielle, he oversees vine health and quality and implements strategies to keep the vineyards free from damaging pests and disease. Every year, we meet to make farming practice decisions with the goal of producing top grape quality that expresses the unique soil properties of the estate vineyard. Each vine is treated individually in regard to water; fertilizer and pest management needs, always focusing on organic and sustainable practices. Patrick earned a BA at the University of Wisconsin, Soil Science and Bacteriology and Masters degree in Plant Pathology from U.C. Davis.

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In 2000, Gabrielle made the decision to take the final step in adopting organic and sustainable farming and lifestyle practices. She attended seminars, hired consultants to assure that all aspects of this decision would be correctly implemented. After over 25 years in the horticulture industry already using non-pesticide practices, she wanted to incorporate the universality of sustainable practices, which include the land, workers, business practices and the environment.

“The entire estate functions as an integrated community: the grapes provide delicious wine, which pairs with fruits, vegetables, herbs and honey cultivated from the gardens, then gardens give health back to the vineyard. Providing housing to our workers strengthens the sense of a stable community and commitment to the land. All benefit!” -Gabrielle

Organic Practices: The vine cuttings are mulched and returned to the vineyard as compost, the garden plants and vineyard vines receive only organic fertilizers and sprays. After a decade of farming organically, the results are rewarding- no disease or insects have been present. The natural balancing of a diverse ecco system is working!

Minimal Use of Sulfur: The vineyard only receives sulfur treatment for a month- mostly in May, in comparison to historically traditional treatments from April through June/ July. Stylet oil is applied February-April, botanical mildew eating microorganisms are applied after May. This minimizes sulfur exposure to the environment as well assures that all sulfur residue will be absent at time of harvest. Minimal sulfur is added to barreled wine- just enough to keep the wine free of damaging organisms. The result is less environmental impact and less exposure to those who have sulfur intolerance.

Bio-Diversity: The soil attributes are accented by the bio-diversity of surrounding herb gardens, fruit trees and mature Eucalyptus trees. We believe that this diversity has maintained the excellent health in the vineyard- we have not had disease or insect pressure since planting in 2000- the entire estate transitioned to organic and sustainable practices that year.

Stewardship: The estate borders Dry Creek, a tributary into the Napa River, a major water source of the San Francisco Bay. We are very vigorous with our stewardship of the creek, exceeding organic regulations, taking into consideration the environment as a whole. For example, we use organic Stylet Oil instead of organic sulfur to spray against mildew in the spring as long as possible, and then convert to wetable powder. This avoids the sulfur drift of air-applied sulfur. Better for the creek, better for us!

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WolfDog Benefit

News Release: Tuesday, September 19th, 2017

About: Benefit for WolfDog Sanctuary
Please join us on Sunday, October 15th from 2 to 4 in the afternoon @MetroWines to BENEFIT Full Moon Farm WolfDog Sanctuary ( as part of Wolf Awareness Week! We will be joined at the event by River the Ambassadog and Finn, his apprentice! and live music. There will be a cash bar open but admission to the event is free.
All profit, not just 10%, ALL profit on any bottle sold on October 15th goes to Full Moon. And that amount will be matched by MetroWines owners personally. This is the day to shop!
Full Moon is a Gold Participant of Guide Star Exchange and a 2017 Top Rated organization by Great Non-Profits. 
Full Moon is an organization dedicated to the well being of the wolfdog (a wolf hybrid). Situated on 17 beautiful acres in black Mountain, Full Moon is a 501 (c)(3) not for profit organization for refused wolfdogs who find themselves in need of shelter and care through no fault of their own. These wolfdogs have frequently spent most of their lives in abusive situations or complete neglect. They are used as status symbols, guard dogs or confined to cages when a home breeder decides to make quick cash on "wolf puppies."
"Providing for wolfdogs is very expensive," says Gina Trippi, co-owner of MetroWines. "And Full Moon is one of the very few organizations committed to helping these forgotten animals."
Contact for MetroWines: Gina Trippi
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Great Rose' Tasting V


News Release: Saturday, September 16th, 2017

About: Great Rose Tasting V @MetroWines
Join The Asheville School of Wine for The Great Rose Tasting V on Saturday, October 14th from 10am to 5pm @MetroWines. Four bottles of Rose from around the world will be "on the taste" and "on the house" all day long.
"With the firmly established and growing popularity of Rose, we have decided to continue The Great Rose Tastings all year," says Gina Trippi, co-owner of MetroWines. "Asheville is ahead of the wine curve in discovering the versatility and wide world of Rose!"
The event always attracts a crowd and bottles sell out so customers are encouraged to come early. "Customers are beginning to stock up for Thanksgiving," says Andy Hale, Director of Education for The Asheville School of Wine. "Rose is perfect for an aperitif, a first course anytime, a holiday menu with widely different flavors or a pot luck."
Contact for MetroWines: Gina Trippi
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AXIOS Wine Tasting

News Release: Tuesday, September 12th, 2017

About: Axios Wine Tasting @MetroWines
Join The Asheville School of Wine to meet Paul Giannaris and taste wines from Axios on Wednesday, September 27th from 5 to 6:30 @MetroWines.
Wines from Axios will be "on the taste" and "on the house" @MetroWines including:

Axios Napa Valley Cabernet Sauvignon 09-6pk  91 W&S

Truth "Cuvee de Fume" 13


Truth Napa Valley Cuvee Red 12  90JS


Worthy Napa Valley Chardonnay 14


Worthy Sophia's Cuvee Cabernet Sauvignon 12


About Axios: 

A powerhouse collaboration between proprietor Gus Kalaris and winemaker Bob Egelhoff, Axios is a super premium Cabernet Sauvignon of Napa Valley "cult" status.  Axios, meaning worthy in Greek, reflects Gus' vision to craft a wine of Bordeaux influence that represents the richness of its' Napa Valley origin.  This wine was proudly served at a reception hosted by President Bush at The White House in March of 2002.Worthy is the second label of Axios - the super premium Napa Valley Cabernet Sauvignon. Axios is the the Greek word for worthy.

Worthy’s Cabernet Sauvignon dominated Bordeaux blend  enjoyed overnight success when it stormed into the market in 2001.  Over the years Worthy has been recognized as a household name in cult wines.

The label for Truth was the inspiration behind this wine's name.  Looking at one's own reflection unveils the truth.  This intriguing label was proudly displayed at the SFMOMA's exhibition "How Wine Became Modern" in 2010-2011.  Beyond the packaging you will find an outstanding bistro style wine at a value price point.”

More about the owner Gus Kalaris: Gus Kalaris is the founder and owner of Constantine Wines, a wine distribution and import company founded in 1986 that has enjoyed a great reputation for premium offerings.  Under his leadership, Constantine Wines has enjoyed decades of uninterrupted growth.  Kalaris founded Axios, a luxury Napa Valley wine brand in 1999 to much acclaim.  The success of Axios has spawned the Worthy, Truth, Kalaris and Telios brands.  Gus, a Greek American, born in Washington, DC is fluent in the Greek language and dedicated to his heritage.  Kalaris has received numerous awards and national recognition for his charitable endeavors and serves on many charitable and philanthropic boards including Cystic Fibrosis and the Cal Ripken Sr Foundation. In 2013, Kalaris purchased a home surrounded by over 10 acres of vineyards in Calistoga.  His goal is to produce a world class Pomerol-style red blend from the estate under the Kalaris label.

Contact for MetroWines: Gina Trippi
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No Meat Athlete Meets REZAZ


News Release: Tuesday, September 5th, 2017
About: A No Meat Wine Pairing Dinner at REZAZ
Join us for a meat-free wine pairing dinner at REZAZ inspired by No Meat Athlete, a recipe and lifestyle book chosen as a Sports Illustrated Health and Wellness Book of 2017, written by local authors Matt Frazier and Stepfanie Romine on Sunday, October 8th starting at 6pm at REZAZ in Biltmore Village.
Matt Frazier is a 100-mile ultramarathoner and popular blogger and Stepfanie Romine is a writer and editor who specializes in food, natural health and wellness. In addition to solid wellness information and suggestions, their first book, No Meat Athlete, contains 150 recipes. 
With a forward by author and former professional triathlete Brendan Brazier, No Meat Athlete offers the benefit of Matt Frazier's journey toward a healthy lifestyle. "No Meat Athlete includes everything you need to maximize your own energy and fitness," says Matt Frazier.
Join Matt Frazier, Stepfanie Romine, REZAZ owners Chef Brian Smith and Pastry Chef Laura Smith and MetroWines for one of the first no meat wine pairing dinners in Asheville. 
Chef Brian Smith and Pastry Chef Laura Smith, have put together an extraordinary menu based on the recipes in No Meat Athletewith the distinctive REZAZ Mediterranean touch of inviting aromas and intense flavors.
"We want to be part of all that Asheville is," Brian Smith told Mountain Xpress for an edition of Quick Dish. "We're doing more special events and tastings too. We don't just want to be that place you come for special occasion."
MetroWines has paired wines for each dish that have no additives, no use of animal products and no manipulation of any kind. "Many of our customers have requested a no meat wine pairing dinner and REZAZ was the place to make it happen," says Gina Trippi, co-owner of MetroWines.
Matt Frazier and Stepfanie Romine will be available to sign copies of No Meat Athlete and, if you are interested in purchasing the wines served with dinner, MetroWines will be available to take orders at a discounted event price.
$55 for wine, dinner, tax and gratuity! For reservations, please call REZAZ at (828) 277-1510 with a credit card number to secure your seat. 
Please note: You will not be charged until the day of the event. You have 24 hours prior to the event to cancel without penalty. If you fail to keep your reservations, your card will be charged 50% of the event price. 
Interview with Brian and Laura Smith of REZAZ in Mountain Xpress here:
More about No Meat Athlete here:
More about REZAZ:
Brian and Laura Smith (from Mountain Xpress)
MetroWines logo
Cover of No Meat Athlete with Matt Frazier
Photo of Stepfanie Romine
Contact for MetroWines: Gina Trippi
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Italian Harvest Dinner at NC Arboretum

News Release: Friday, September 1st, 2017
About: Italian Harvest Dinner at Savory Thyme Cafe in NC Arboretum

Join the Asheville School of Wine at Savory Thyme Cafe in the North Carolina Arboretum for a six course dinner inspired by the Italian tradition of celebrating the first grape crush of the harvest season on Sunday, September 17th, 2017 starting 3:30 with a Bubbles Reception. 

Each course will be paired with a sustainably crafted wine selected from one of Italy's storied wine regions.
$65 per person (not including tax and gratuity). Your ticket price does include day of event parking at NC Arboretum.
For reservations, logon to
Contact for MetroWines: Gina Trippi
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Tasting Wines from "The NEW California"



News Release: Friday, September 1st, 2017
About: Tasting Wines from "The NEW California" @MetroWines
Please join The Asheville School of Wine and a winery representative for a tasting of wines from "The NEW California" on Thursday, September 21st from 5 to 6:30pm @MetroWines. Wines from Smith Story Wine Cellars "on the taste" and "on the house."
What's "The NEW California?" Find out!
Contact for MetroWines: Gina Trippi
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The Dark Side of Wine



News Release: Thursday, August 31st, 2017
About: The Dark Side of Wine: What's in your Glass?
Please join Andy Hale, Education Director for The Asheville School at MetroWines, for a Tasting and Class, "The Dark Side of Wine," on additives and manipulation in winemaking on Thursday, October 26th from 5:30 to 6:30 @MetroWines. 
"Shoppers are very cautious about food ingredients these days, eating healthy, buying organic, avoiding transfats and additives," says Andy Hale, "but there has been little concern about what might be in your wine."
Andy will discuss the process of "fining" and "filtering" and the possible additives that some wineries are using to control and conform the taste of wine.
"Expect some creepy stuff," says Andy.
The Tasting and Class is $20. Call (828) or shop online here:
Contact for MetroWines: Gina Trippi
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Red Blend Tasting and Class


News Release: Wednesday, August 30th, 2017

About: Tasting Red Blend Wines
Join The Asheville School of Wine for a class and tasting of Red Blends on Thursday, October 12th from 5:30 to 6:30 @MetroWines.
Andy Hale, Director of Education for The Asheville School of Wine, will lead a learning experience as we taste four Red Blends from 4 different countries.
"Winemakers often blend different varietals, essentially, designing a truly unique wine," says Andy Hale, "but the process can also be used for more nefarious purposes!"
Class and Tasting: $20. Find out what it's all about!
Contact for MetroWines: Gina Trippi
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MetroWines at Collider

Please join us for an evening with Dr. Jennifer Galvin for the North Carolina premiere of her internationally acclaimed documentary,
"The Memory of Fish"


Proceeds benefit the Dr. Thomas R. Karl Internship Program at The Collider, a nonprofit innovation center focused on solutions for climate change

Dear Friends and Supporters of The Collider,

We are reaching out to personally invite you to join us on Saturday evening,September 9th, at 6pm, for an evening with Dr. Jennifer Galvin, who will be in Asheville to present the North Carolina premiere of her award-winning documentary, "The Memory of Fish."

The film is the beautifully inspiring and internationally acclaimed story of a blue-collar worker and passionate fisherman who becomes an "accidental environmentalist." Jennifer followed this everyday-man-turned-activist for several years, capturing his efforts that resulted in the biggest dam removal project in U.S. history.

The event presented by Hunter Subaru is a fundraiser for The Collider, a nonprofit innovation center focused on solutions for climate change, and will benefit itsThomas R. Karl Internship Program designed to develop the next generation of climate solution leaders.

Held at The Collider's top-floor location at 1 Haywood Street in downtown Asheville featuring sunset views of the nearby mountains, the event will include the film screening and a reception catered by Whole Foods Greenlife, Metro Wines, and Oskar Blues Brewery. There will also be a special commemorative gift for all who attend. 

Please consider supporting this important cause and order your tickets today. Friends of The Collider get a discount. Not yet signed up for Friends of The Collider? Sign up now and with your $100 annual fee, your ticket to "The Memory of Fish" is free!

We hope to see you on September 9th.

Preston Davitt
Volunteer Chair of "The Memory of Fish" Fundraiser &
Platinum Sponsor

Megan Robinson
Executive Director
The Collider




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Andy and Elliott

    Andy Hale, Education Director for The Asheville School of Wine @MetroWines, partnered with Chef Elliott Moss of Buxton Hall, for a one of a kind dinner for a wortyh cause last night at the home, we are proud to say!! of one of our customers! What Andy says of the event:

  "It was a truly amazing night, one of the best dinner parties I have ever attended and I have been to a lot! And to make it even better, the event was for a special cause. The dinner party was an auction item at a benefit to support HADAYA raising funds to send girls to school in India. The winning bid garnered a dinner prepared and served by Chef Elliott Moss of Buxton Hall with wines paired by The Asheville School of Wine @MetroWines which I served and discussed with each course. The wines were from all over the world: Tazmania, Sicily, Spain, France and Portugal. It gave me the opportunity to dust off my old sommelier skills!" It was like having one of Asheville's best restaurants in your dining own room."


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French Wine Tasting with Thomas Meunier

News Release: Thursday, August 24th, 2017

About: Wine Tasting with Thomas Meunier, AuthentiqueVin
Please join The Asheville school of Wine to meet Thomas Meunier of AuthentiqueVin. French wines from his portfolio will be "on the taste" and "on the house" on Friday, September 15th from 5 to 6:30pm.
"If you have not met Thomas Meunier, you should," says Gina Trippi, co-owner of MetroWines. "Thomas is knowledgeable, interesting, and fun and his wines are affordable luxury!"
More about AuthentiqueVin:
Follow Thomas Meunier on Facebook here: 
Contact for MetroWines: Gina Trippi
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Malbec Tasting

News Release: Friday, August 18th, 2017

About: Malbec Tasting @MetroWines
Please join The Asheville School of Wine for a wine tasting of Malbecs from Mendoza with the Export Manager for Belasco de Bacquedano on Thursday, August 31st from 5 to 6:30pm @MetroWines.
Michel Rolland, the highly regarded international wine consultant, worked on this project. The winemaker for Belasco de Bacquedano is also a winemaker at Chateau Mouton in Bordeaux. 
"What we have here is Malbec with a French influence," says Gina Trippi, co-owner of MetroWines. "This French varietal has reached it's full potential in the high-elevation vineyards of Argentina."

The tasting is "on the house" and includes:

NV Rosa Brut

2016  LLAMA Malbec

2011 AR GUENTOTA Malbec

2012 SWINTO Malbec

Facts about Malbec at Belasco Bacquedano:
Malbec is the characteristic variety of Lujan de Cuyo, standing out for its deep purplish ruby color, its expansive red-fruit bouquet, and its intense yet docile and fleshy taste plus filling, silky palate.

The Argentine Malbec wines are unfiltered in the traditional artisan style to preserve subtle aromas and flavors, while promoting richness, body and color.
  • Within Lujan de Cuyo, the Agrelo district is considered one of the most important vineyard districts of Argentina, and particularly optimum for Malbec.
  • Soaring 3,346 feet above sea level
  • Outstanding natural conditions for the production of premium wines, with fine-grained sandy soil considered the best in the province
  • Warm days are offset by cool nights plunging by as much as 45°F - an extraordinary variance that enhances richness of wine's aroma/flavor, and deepens color
  • Very little rainfall, but no shortage of water thanks to the proximity of the Andes
For more about the Belasco de Bacquedano: 
Contact for MetroWines: Gina Trippi
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What Patty is Pouring!

What Patty Green is Pouring @MetroWines

on Tuesday, August 15th from 5 to 6:30

2016 PGC WV Sauvignon Blanc

The Willamette bottling consists of fruit planted in 2001 and 2002 in our Estate Vineyard, fruit from Oak Grove Vineyard in the Eola-Amity AVA and fruit from Oster Vineyard east of Mt. Angel. This is brightly fruited Sauvignon Blanc leaning to the tropical side of things. There is a smooth mouthfeel that belies the mouthwatering level of acidity present to keep the wine focused and energetic. If you have enjoyed our one offering of Sauvignon Blanc over the years this will certainly continue to be right up your alley!

2015 PGC Reserve Pinot Noir

The Reserve program has evolved from an every-so-often produced bottling to the mainstay of our production. This bottling allows us to accomplish two things that are very important to us as a winery. The first thing is that it allows us to use barrels from our vineyard designated sites that we think don’t represent what we think that site’s profile truly is. Sometimes that is based on vine age, clonal material or location within the site. This allows our vineyard designated wines to be true expressions of the site on a year in and year out basis. Secondly, it allows us to create a blended wine that has a degree of consistency to it each vintage that is of high-quality and will retail for $27.

In short, this wine is a smoking deal! We work with 8 Pinot Noir vineyards, all of which we make at least one vineyard designated bottling from, and this bottling simply takes the barrels that are more precocious or don’t fit in with the profile of the vineyard designated bottling. 75% of this comes from Ribbon Ridge and Chehalem Mountains AVAs, 15% comes from the Dundee Hills AVA and the rest, while designated Willamette Valley AVA is all from Freedom Hill Vineyard. There are seriously great bones here and this wine will stand up to many, many much higher priced bottlings.

4,839 cases bottled

2015 PGC Lia's Vineyard Pinot Noir

We chose ten barrels of the Dijon 115, four of the Pommard and two of the Mariafeld to make the Lia’s Vineyard bottling in 2015. We felt like we were capturing the entire essence of the hillside the vineyard sits on by doing so. The Pommard gives the wine the sappiness that makes it incredibly appealing, the Dijon 115 stretches out that sweet fruit over a layer of dark fruit and some ripe tannins and the Mariafeld with its high acidity and high tannin binds everything together very nicely even though there is very little of it proportionally speaking. The wine is, along with the Reserve, easily the most forward, lush and drinking-well-in-its-youth sort of Pinot Noir we have. Despite that we think there is the pedigree and stuffing for this wine to do well with time.

391 cases bottled


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Barolo Tasting and Class

News Release: Friday, August 11th, 2017
About: Barolo Tasting and Class!
Please join The Asheville School of Wine for a class on The Piedmont Wine Region in Italy focusing on Barolo and Barbera with a special appearance by Valentina Abbona, Export Manager and sixth generation family member of Marchesi di Barolo, LIVE by SKYPE on Tuesday, September 19th from 5:30 to 6:30 @MetroWines.
The class includes tasting both and Barolo and Barbera as well as presentation by Andy Hale, Director of Education, for The Asheville School of Wines @MetroWines.
The class with tasting and cheese paired to the wines is $20. 
Parking is free, close and easy.
Valentina Abbona
History of Marchesi di Barolo

The Baroque Ancient Wineries of the Marchesi have their seat in Barolo, in the palace overlooking the Castle of the Marchesi Falletti. Right here, more than 200 years ago, a beautiful story began. And now, the family controls more than 430 acres of UNESCO World Heritage Vineyards. The story:

The history of a cellar, protected by gentle hills in the heart of the Langhe, where a wine was born, which in the fashion of the French tradition was called Barolo in honor of the place of birth.

 No one could then imagine that one day he would become king: the King of wines, the king's wine.

The story begins, more precisely, in 1807 when the Marquis of Barolo, Carlo Tancredi Falletti, married a French noblewoman in Paris, Maulévrier's Juliette Colbert, a great-grandson of the famous King of Commerce Finance. The potential of the wine produced at Barolo, which only after a complete fermentation and prolonged refinement in wood could reveal all the typical qualities of the soil and the vine: the Nebbiolo, powerful and austere, capable of lasting over time and expressing all the Features of this extraordinary terroir.


In 1864, with the death of Juliette, the prestigious Falletti dynasty was extinct: in order to perpetuate the memory and the charitable activity, Opera Pia Barolo was created by the will of the Marchesa in the beautiful Barolo Palace in Turin.

This story was intended to be crossed with that of another family: the Abbona family, who had founded his own "Cavalier Felice Abbona e Figli" wine cellar in the square at the foot of the arch of the Baroli Castle Marchesi.

Precisely in those years, in fact, Pietro Abbona was born who, working with tenacity and competence in the paternal cellars, together with his brother Ernesto and his sisters Marina and Celestina, managed to buy the Estate Agency Pia Barolo, that is, the ancient wine cellars And the aging of the Marches of Barolo.


So Massimo Martinelli describes it in the book "The Barolo as I Feel It": "Among the characters associated with the name of Barolo some may be called historical, true pioneers. The first place goes to the commendator Pietro Abbona, the true patriarch of Barolo, who made the wine of his land worldwide known. It is true that her was the cellar where Barolo moved the first steps in history. Its barrels (and partly the same ones that can still be admired in the cellars in Barolo) were in fact the patronage of the Marchesa Falletti. Commendator Abbona inherited tradition, love vineyards, wine cellar, wine and brought his label where the castles of Barolo and Serralunga were everywhere on the farthest canteens.And it is with pleasure that he acknowledges this great merit ".

Coming to our days, the Abbona family continues the work begun more than two centuries ago: to produce high quality wines, destined to enrich, year after year, the history of a large wine cellar where news and tradition meet and where it is handed , From father to son, an important patrimony of vineyards, cellars and knowledge for more than five generations.

Interview with Valentina di Barolo

Everyone has the legends they deserve. Valentina Abbona, sixth generation to head the Marchesi di Barolo winery, grew up with the legend of the French noblewoman Juliette Colbert de Maulévrier, wife of Marquess Carlo Tancredi Falletti, and a central figure in the history of the winery, as well as in the whole of vinegrowing in the Langhe region.

The winery was born from the undertaking of a woman

“When I was a child, my parents often told me her story, which literally left me bewitched,” Valentina told us. “At the start of the nineteenth century, Juliette married and moved to Piedmont. She straightaway understood the huge potential of the Nebbiolo grape and devoted herself personally to building a large winemaking and ageing cellar…

And so Barolo wine was born and named after the place. I find it fascinating to think that it all started with a woman. In 1929 my ancestor Pietro Abbona bought the palace and land and now my father Ernesto runs it with my mother, Anna, who devote themselves passionately to the family winery.”

Valentina Abbona, from student to export manager

If Valentina keeps one eye on the past and the illustrious tradition, the other looks towards the future and abroad, in search of new importers and consolidating the main markets. “My role is marketing and export manager. Marchesi di Barolo exports wines to about 65 countries, but obviously I don’t follow them all directly. The focus is mainly on the United States, Canada and Central America, with a few stopovers in Asia. I am away from home between 180 and 200 days a year, but for the moment it is not a burden, quite the opposite. Every trip is a unique experience, which leaves me with indelible and very different memories. Travelling is a great privilege.”

A passion for travelling

The passion for travelling is a constant in Valentina’s life, dating back to before she started working. “After studying science at secondary school in Alba, I moved to Milan to study business economics at Bocconi University, where I graduated in 2012. My university years enabled me to have many different experiences all over the world: Manchester, New York, Hyderabad in India, Shanghai. I had the chance to see very many wineries and business models which were often extremely different: it was very educational.”

The tie with home

One day, while Valentina was in China, her mother Anna asked her to return to Italy to work alongside her. “That period together was enlightening: it enabled me to rediscover our situation on a national level and to see the business dynamics of the winery first-hand. I decided to go back home, to settle in Barolo and start working alongside my parents.” Marchesi di Barolo is one of the most prestigious wineries in the Langhe. It has premises in Barolo, in the building opposite the castle of the Falletti Marquesses, where it all started over 200 years ago.

The Great Barolo crus: a family heritage

“Our wine production concentrates on the Nebbiolo variety, which produces great DOCG Barolo Crus,” Valentina explains. “Our mission is to produce wines of the highest quality, thanks to an important heritage of vines and cellar knowledge handed down from generation to generation.” In total, 201 hectares of vineyards, some owned by us and other belonging to historic vinegrowers who supply us with grapes. After Valentina joined the winery, it’s now her brother Davide Abbona’s turn: born in 1994, he is about to finish his studies. “After studying at the oenological institute in Alba, Davide is now attending the Catholic University in Milan to become the linguistic expert of the winery. He is very good, I know that his contribution will be invaluable, too.”

Contact: Gina Trippi
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Meet Legendary Winemaker Patricia Green

News Release: Tuesday, August 8th, 2017
About: Tasting with Patricia Green @MetroWines
Please join The Asheville School of Wine to meet legendary Winemaker Patricia Green on Tuesday, August 15th from 5 to 6:30 @MetroWines. Taste Pinot Noir and Sauvignon Blanc from Patricia Green Cellars.

Patricia Green Cellars is located in the Ribbon Ridge Appellation of the Willamette Valley on a 52 acre estate purchased in 2000 by Patty Green and Jim Anderson. The winery, and thus the two friends and business partners, are noted for producing a tremendously broad selection of vineyard designated Pinot Noirs from several vineyards representing some of the better sites in the Willamette Valley with a particular emphasis over the years on Ribbon Ridge, Dundee Hills and the Chehalem Mountain appellations.

At a larger level the philosophy of the winery is fairly simple: Do what needs to be done. There are certain approaches and techniques that will obviously be applied, however the intensity of those actions is fluid. That fluid nature would extend to nearly every aspect of the winemaking. Ultimately things are done as simply as is possible. The 14th century friar William of Ockham stated that "one should not increase, beyond what is necessary, the number of entities required to explain anything." This is the physics theory known as Occam's Razor. It applies to winemaking though, too. With over 50 combined years worth of winemaking experience the two partners are quite possibly the longest-partnered winemaking duo in Oregon and they have come to realize that the hardest thing to do is to do the simplest things.

Of course to be a truly successful winery one must start with very strong raw materials. Over the years an ever-increasingly strong set of vineyards has made up the core of the winery’s Pinot Noir bottlings. The crowning jewel initially was landing what is the Estate Vineyard with the purchase of the property back in 2000. At this juncture Patricia Green Cellars has now assembled what is certainly one of the strongest collection of well-farmed, high-quality sites with great reputations in the entire state.

Patricia Green Cellars is a unique winery because of the collaborative approach to running the business from nearly all perspectives, a dedication to particular sites being able to produced uniquely special Pinot Noirs and a willingness to continually evolve, adapt and grow as a winery, winemakers and winery owners.


More About Patricia Green:

Contact: Gina Trippi
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"Big Shop Selection. Small Shop Service"
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The Great Rose' Tasting IV

News Release:  Sunday, August 6th, 2017

About: The Great Rose Tasting IV @MetroWines
Please join The Asheville School of Wine for The Great Rose Tasting IV on Saturday, September 9th from 10am to 7pm @MetroWines. As always, there will be 6 bottles of Rose "on the taste" and "on the house" ALL DAY LONG.
Summer is going but not Rose!
Rose has a place at the table all year long. In addition to always being the perfect partner to salmon any time of year, Rose is always a welcomed aperitif, a seamless pairing with a first course salad or spicy hot soup, with dessert and a highly acidic Rose makes for a engaging sorbet substitute between courses.
We are also announcing our The Rose' Case Club at and only @MetroWines. Enjoy 6 or 12 bottles every month. Call (828) 575-9525
MetroWines is your rose Destination!
Gina Trippi
Charlotte Street! It's the Next BIG Thing!
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Rose Case Club ONLY @MetroWines

Join the Rose Case Club @ and ONLY @MetroWines

Sign up for Rose ALL YEAR LONG!

** Regular Rose Case Club **

6 Bottles for $70

12 Bottles for $100

** Premium Rose Club **

6 Bottles for 140

12 Bottles for $200

MetroWines is YOUR Rose Destination!

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Kholrabi, The Wall Street Journal and Me


The Wall Street Journal says "Kholrabi is the Next Kale"
Oh yes they did! But what's Kholrabi? Inquiring minds want to know!
We decided to ask our Charlotte Street neighbor and fast becoming food celebrity, Patrick O'Cain, Chef and Owner at Gan Shan Station.
Patrick was recently quoted AGAIN in Bon Appetit. Something about pickling liquid and blackberries. OK. Whatever. 
Back to my story.
So, I take my friend Julie Hettinger, Food Stylist, Photographer and VERY Accomplished Cook, and we sit at the Gan Shan Station Bar debating whether to go with the GSS Rice Bowl or the Dumplings. Always a tough choice.
Before Patrick arrives, we chat with Matthew Jordan who is working the bar and brought me a very fine glass of Albarino. "Kholrabi is a root vegetable that shows up late summer and early fall," Matthew says. "It can have a slightly bitter taste."
Meanwhile, Julie is pummeling her iphone with questions about this Kholrabi. She determines that Kholrabi is "a cultivar of cabbage." Sure, I knew that! "You can use the leaves or the stems," she says. Kholrabi apparently has a taste and texture somewhere between cabbage and broccoli. 
Hmmm. Sounds to me like something you have to cook fresh. Probably no such a thing as frozen Kholrabi which pretty much leaves it out of my kitchen. But I am willing, even eager, to eat it. Although, lets be honest, suggesting a blend of cauliflower and broccoli is the next taste sensation really seems like a gastronomic gamble for The Wall Street Journal.
and it get worse......
Julie says "Kholrabi is somewhat homely in appearance." 
Oh boy. Sounds like Kholrabi needs a hug.
"But," Julie says in a way meant to rescue the root, "Kholrabi makes up for it with it's adaptability to flavors." So, you're saying it's a flavor sponge like cauliflower? "Yes," Julie says, "pretty much." Parasite. Now, I'm am getting mad at Kholrabi and I don't even know why. 
OK. Maybe it's because I really like Bok Choy and I feel like Kholrabi must know someone on the inside at The Wall Street Journal to get all this praise and press. Yeah, maybe so. Not like that kind of thing has not happened before!
Deep breath.... 
I feel like we are beginning to wander aimlessly with this Kholrabi thing. And hostility is developing. But thankfully, just when I think we have gone head first into root vegetable quicksand and that Kholrabi will eat our brains if we don't eat it first, Patrick arrives.
He says Kholrabi "grows around here a lot." OK. So we got a hot stash of the stuff but do we really care? Is it all The Wall Street Journal says it is? And WSJ gave it a whole page!
I can't wait any longer. The suspense is too much. And we have all already been through so much with this Kholrabi.  No warm up. I put the question directly to Patrick. "Is Kholrabi the new kale?"

"No," says Patrick without a second of hesitation, "but it is very versatile and can be used in many different ways." 
But what's it like? "Think of it like jicama." 
But what do I do with it? "The real appeal of Kholrabi for me, because of its crunch and freshness, is to use it in a salad. And it can work in a salad in all it's forms," says Patrick. 
Since I am not much of a cook, (to be honest, as you probably already figured, if it's not frozen at my house, it's not happening), I am wondering what "all it's forms" means. Turns out our Kholrabi is quite the shape shifter.
"You can do batons like fries, crushed with mandodline or use it like noodles or pasta." WOW! This Kholrabi really knows how to dance after all.

But what about seasonings? "You could go sweet or savory," says Patrick. "A salty sauce, spicy tahini or chilis."
Patrick started talking chef speak about the high water content of the Kholrabi and adding salt and needing to drain it and offsetting the water loss with seasoning and and and and my frozen food head is spinning.
OK. Sum it up for me Patrick.

"Bottom line," Patrick says, "You can eat a lot of the plant, the leaves and the stems, from tip to toe!"  Nice save and very diplomatic Patrick but I am just not sure. If all Kholrabi does is be like Jicama then let's just do Jicama. Am I right?
In other words, it sounds like the Kholrabi strategy is to pick a sauce, any sauce, slather it up and mangia. 
OK. Fine. I am just glad this Kholrabi thing is over. We have really been on an emotional roller coaster here. The way I see it, I like a vegetable with a little more character like, you know where I am going, BokChoy. And correct me if I am wrong, but I do not see Kholrabi on the Gan Shan Station menu. SO THERE Wall Street Journal!
By the way, Julie and I both had the GSS Rice bowl. I had tofu and Julie had blackened chicken.
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Asheville Sister Cities Committee for Karpenisi Fundraiser


News Release: Wednesday, July 26th , 2017
About: Asheville Sister Cities for Karpenisi, Greece Fundraiser @MetroWines
Please join The Asheville Sister Cities Committee for Karpenisi, Greece, on Sunday, August 13th from 5:30 to 7pm @MetroWines for a Fundraiser to help provide much needed funding for the exchange students program. 
Your $20 donation at the door to The Asheville Sister Cities Committee for Karpenisi includes Greek Wine from the shelves @MetroWines and Greek foods prepared by Committee Members.
Meet Committee Chair, Sophie Mills, Professor in the Department of the Classics at UNCA, and the members who are working to promote international awareness. 
Sophie Mills, Professor in the Department of Classics, was born in London, England, and taught at Oxford and Bristol Universities for four years before coming to Asheville in 1994. She was Chair of the department from 1995 to 2011. She has been the recipient of numerous awards, including the 2011 UNC Board of Governors Award for Excellence in Teaching, Ruth and Leon Feldman Professorship with Distinction for Outstanding Scholarship and Service in 2006-2007, University Research Council Award for Scholarship and Creative Activities in 2006, and the Distinguished Teaching in the Humanities award in 2003.
More Details about Sophie Mills:
More Details about The Committee for Karpenisi:
Contact for Committee for Karpenisi: Sophi Mills at
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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