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"Jones von Drehle"

Sep

2014

Jones von Drehle Petit Manseng — Wine Review

Tonight’s wine caused us a bit of a problem. We weren’t sure which glass we should use to fully enjoy this unique wine. I would hesitate to say we are glass “snobs”, but we definitely know that the glass has a major impact on the wine. We ended up going through three different options before finally settling on the fourth (it ended up being the Syrah glass). If you don’t have a Syrah, you shouldn’t worry. The Jones von Drehle Petit Manseng is one wine that will not disappoint, regardless of the glass you use. Continue reading →

May

2018

Sensoria Food and Wine Festival 2018

We recently were invited to attend the Sensoria Food and Wine Festival. This festival was a one day event to conclude “Sensoria: A Celebration of Literature and the Arts” at Central Piedmont Community College in Charlotte. The food and wine festival was presented by the Piedmont Culinary Guild with sponsorships from the North Carolina Department of Agriculture’s #GotToBeNC Program and Springer Mountain Farms.

The day featured classes ranging from Riedel glass seminars to turning wine into vinegar to blind tastings just to name a few. Another part of the event was a food and wine pairing. Food from Charlotte area chefs was paired with North Carolina wine!

Below are photos from the event. We hope this event is held again next year! We also appreciate the complimentary tickets for this event!

From Wine to Vinegar Class – We learned about the science behind how vinegar is made. We also got to taste a variety of wines and vinegars made by the instructor. The fennel vinegar and carrot wine were very interesting!

Wine Line Up / A Blind Tasting – We blind tasted Chardonnays and Cabernet Franc. This lineup included the Jones von Drehle‘s Steel Chardonnay and Dover Vineyards‘ Cabernet Franc!

The highlight of the festival was food and wine pairing featuring Charlotte area chefs and North Carolina wines! Photos below show all over the beautiful and tasty creations!

Our first pairing turned out to be the winner of the votes for best pairing. It featured Chef Greg Collier of the The Yolk in Rock Hill, SC paired with Biltmore Estate. Chef Greg’s cornbread toast, smoked trout and apple salad, meyer lemon hollandaise, and charred strawberry espelette spice was paired with Biltmore’s 2015 North Carolina Blanc de Blancs Brut Sparkling.

Next up was Chef Chris Coleman of Stoke. His smoked and fried chicken wing with spicy peach and jalapeño chow-chow was paired with Laurel Gray Vineyards‘ 2015 Viognier!

Duck pâté en croûte from Chef David Quintana of dot dot dot was our next bite. This was paired with Shelton Vineyards‘ 2016 Reisling.

Chef Justin Solomon from Foxcroft Wine Company paired cured salmon with celeriac remoulade, fennel chutney and duqqa with Shelton Vineyards‘ 2016 Bin 17 Unoaked Chardonnay.

Surry Cellars‘ debut Albariño was paired with beef heart carpaccio, apricot mustard, pickled green strawberries, beet and petite greens from Chef Matthew Krenz of The Asbury.

Chef Joe Kindred of Kindred was next on our list. His pasta with green garlic, spring greens and lamb was paired with the 2016 Rosé from Dover Vineyards.

Jones von Drehle‘s 2014 Cabernet Franc was our first red. It was paired with rabbit-mushroom bolognese, grits and green garlic from Chef Clark Barlowe of Heirloom.

Chef Bruce Moffett of Stagioni was next up with his prosecro-battered crab-stuffed squash blossom, ramp aioli and red pepper agro-dolce paired with Piccione Vineyards‘ 2014 red blend, L’Ottimo.

Fahrenheit Chef Dave Feimster paired his kalua pork and pickled cabbage slider with RayLen Vineyards‘ 2016 Category 5 red blend.

RayLen was up again with their 2016 Petit Verdot paired with a cherry-smoked chicken thigh croquette with green chili mole, spring asparagus, and aji amarillo from Chef Blake Hartwick of Bonterra Dining and Wine Room.

Last but not least was Childress Vineyards‘ 2012 Finish Line Cabernet Sauvignon port-style wine paired with dark chocolate crémeux, coffee crunch, hibiscus and port gelée from Chef Ashley Boyd of 300 East!

This event was a fantastic way to spend a Sunday afternoon!

Dec

2017

North Carolina Wines for Your 2017 Holiday Table

The holidays are here! It’s a time for celebration with family and friends which often means good food and good drink. With a growing industry and higher quality of wines, it is time to consider adding North Carolina wine to your holiday table. But where do you start? What should you pair with classic holiday foods? We’re back this year with some updated suggestions!

Off Dry Pear Mead from Starrlight Mead in Pittsboro

Winter Salad with Pears – Pears and spicy greens are perfect this time of year. Add some blue cheese and a tangy vinaigrette and you have magic! To further that magic, pair the salad (pun intended) with the Off Dry Pear Mead from Starrlight Mead in Pittsboro. This mead is made with diluting the honey with fruit juice rather than water. The palate begins with pear moves to honey and finishes with more pear.

: Riverton Estate from Cypress Bend Vineyards in Wagram

: Carlos in the Buff from Dennis Vineyards in Albemarle

Ham – Ham is a classic main course for any holiday. While Riesling is a classic pairing with any ham, we’re recommending two excellent muscadine wines this year.

The first is the Riverton Estate from Cypress Bend Vineyards in Wagram. This dry Carlos wine is tart yet fruity. It tastes very much like a Riesling with great acidity!
The second is Carlos in the Buff from Dennis Vineyards in Albemarle. Also, Carlos this wine was made with no skin contact. It’s also only lightly sweet also with great acidity and less of the foxy quality often found with muscadine.

: Grüner Veltliner from Burntshirt Vineyards in Hendersonville

: Chambourcin from Carolina Heritage Vineyard & Winery in Elkin

Turkey – Roast turkey is versatile. You can pair with a white wine or a lighter red wine.

For the white wine, we recommend the 2015 Grüner Veltliner from Burntshirt Vineyards in Hendersonville. This wine is always stellar. It has notes of citrus, apple. and peach. This would match well with turkey and cranberry sauce.
For the red wine, we recommend the 2015 Chambourcin from Carolina Heritage Vineyard & Winery in Elkin. This Chambourcin is lightly oaked with flavors of dark cherry and warm spice. This would also pair well with turkey and cranberry sauce or turkey and gravy.

Provencia from Hanover Park Vineyard in Yadkinville

Duck – Ah, duck! It is poultry that has the umph of a steak! Classically you would pair duck with a Pinot Noir. But, if you can’t find Pinot Noir, Chambourcin is a great substitute! We recommend the 2014 Provencia from Hanover Park Vineyard in Yadkinville. This Chambourcin is a step above. It was so special that it got a special name! It’s smooth and bold with no hybrid bite.

Reserve Syrah from Junius Lindsay Vineyard in Welcome

Lamb – Lamb is one meat where you either love it or hate it. We happen to love it. A classic pairing with lamb is a wine from the Rhône Valley of France. We recommend the 2013 Reserve Syrah from Junius Lindsay Vineyard in Welcome. With warm oak and smooth cherry, this wine is easy drinking with light black pepper notes.

: Tannat from Shelton Vineyards in Dobson

: Reserve Merlot from Jones von Drehle in Thurmond

Roast Beef – Roast beef is another holiday classic. Of course, this calls for a hearty red wine!

The first recommendation is the 2013 Tannat from Shelton Vineyards in Dobson. This is a big, bold red. Yet it’s also smooth and balanced. It’s perfect for beef or any red meat!
The second recommendation is the 2012 Estate Reserve Selection Merlot from Jones von Drehle in Thurmond. Aged in French oak for forty months, this wine has soft tannins with cherry and cocoa. It also pairs well with duck confit.

South Mountain Vineyard Chardonnay from RayLen Vineyards in Mocksville

Seafood Lasagna, Roast Chicken or Roasted Vegetables – Any of these dishes make for a great additions to your holiday table. For pairing with all of these, we recommend the 2015 South Mountain Vineyard Chardonnay from RayLen Vineyards in Mocksville. Sourced from a vineyard near the South Mountains in Burke County, this wine is barrel fermented. This wine is oaky and buttery yet retains good fruit.

Barbera from Brandon Hills Vineyard in Yadkinville

Any Tomato Based Dish – Having a dish with tomato sauce and maybe a little spice? We recommend the 2010 Barbera from Brandon Hills Vineyard in Yadkinville. This wine is earthy yet with good cherry flavors. It’s very smoothed and well balanced.

Finish Line Dessert Wine from Childress Vineyards in Lexington

Chocolate Desserts – Decadent chocolate desserts call for port-style wines. They are perfect with rich chocolate or just by themselves on a cold night. We recommend the 2012 Finish Line from Childress Vineyards in Lexington. This fortified wine is made from Cabernet Sauvignon. It has strong notes of coffee and cocoa which pair perfectly with chocolate!

These are our recommendations for 2017. We’d love to hear your recommendations, so leave us a comment!

Happy Holidays!

Jul

2017

A Spotlight on Petit Manseng in North Carolina

Continuing with our series of bringing lesser known grapes into the spotlight, we take a deeper look at Petit Manseng. This small cluster and small berry grape make a very interesting wine that most people have never heard of. This grape has great potential here in North Carolina and there are already a few vineyards who have jumped on the Petit Manseng bandwagon. One of which is Jones von Drehle Vineyards & Winery in the Yadkin Valley.

Continue reading →

Mar

2017

Showcase of North Carolina Fine Wines

In mid-March, the North Carolina Fine Wines Competition took to the road and held its first showcase event. The showcase had on display all 12 of the winning wines from North Carolina. This first showcase was at the Duke mansion in Charlotte. The doors opened and the crowds made their way in to pick up their Riedel glass and make their way through the tasting sheet. Continue reading →

Feb

2016

Food Pairings With North Carolina Wines

Food and wine have been enjoyed together throughout the ages. Each enhances the flavors and richness of the other. From holidays and other special occasions to a weeknight meal, food and wine are matches made in heaven.

Some of the NC Wines suggested for Food Pairings

We always pair our wine and food, but sometimes the task is not easy. In an attempt share some of our pairing experiences, here are some suggested food and North Carolina Wine Pairings (in no particular order).

BBQ – Lexington Style – If you’re a fan of Lexington Style BBQ, we recommend pairing it with the Barbera from Hutton Vineyards or the Barbera from Brandon Hills Vineyards.
BBQ – Eastern Style – If you prefer Eastern Style BBQ, we recommend the award winning Syrah from Misty Creek Vineyards.
Spicy Thai – Do you like spicy Thai? If not this pairing works with any spicy Asian food (Chinese, Thai, Indian). We recommend pairing it with the Estate Grown Dry Riesling from Dobbins Creek Vineyards or the Dry Muscadine from Overmountain Vineyards.
Lamb – Lamb is one of those meats that you either love or you hate. We love lamb. It’s unique from beef and is great as turned into meatballs or grilled or roasted. We always have our lamb with the Mourvèdre from Hanover Park Vineyard. It’s a classic pairing that you’ll love!
Chicken with Creamy Sauce – Chicken with a rich buttery sauce demands a buttery, barrel aged/fermented Chardonnay. Our go to Chardonnays are either the Barrel Aged Chardonnay from Baker Buffalo Creek Vineyard & Winery or the Chardonnay from Mountain Brook Vineyards.
Steak – Steak calls for a big wine! Petit Verdot is one of those wines. We recommend the Petit Verdot from Jones von Drehle Vineyards & Winery.
Pasta and Tomato Sauce – Who doesn’t love pasta with a classic tomato sauce? Chianti is a classic pairing with tomato sauce, so why not have Chianti made in the Carolinas. Try the Sangiovese Riserva from Raffaldini Vineyards.
Grilled Sea Bass – Sea bass is a decadent fish. It’s rich and flavorful. Grill it with some olive oil and herbs, and you have perfection! A full-bodied white wine goes perfectly with the grilled sea bass. We recommend the Roussanne from Junius Lindsay Vineyard.
Chili – Chili with tomatoes, beans and a good bit of spice is a perfect meal for the cooler months. A big wine is the perfect accompaniment. We suggest the Estate Grown Zinfandel from Rag Apple Lassie.
Grilled Shrimp – Lightly seasoned and grilled shrimp are perfect on their own or in a nice, fresh salad. This calls for a light and delicate wine! We suggest the Pinot Gris from Laurel Gray Vineyards.
Soft White Cheese with Fig Spread – Ok, this one might seem a little odd, but trust us! Grab yourself a mild, soft white cheese. We recommend Yancey’s Fancy Champagne Cheddar. Get some fig spread or fig preserves. Slice the cheese and spread just a bit of the fig spread on top. Pair this was the Stainless Steel Chardonnay from Silver Fork Vineyard & Winery. Prepare to be amazed!
Brownies – Brownies are one of life’s simple pleasures. Chocolate that’s rich and slightly chewy. There’s not much better. A sweet chocolate treat calls for a warm, rich and slightly sweet wine. We recommend the Estate Bottled Port from Shelton Vineyards. This pairing is a great way to end a long day!

Try some of these and let us know what you think!

Sep

2015

NC Wine Month Week 2 Recap

Week 2 is now behind us and we’re now half way through the month and #WineChat with #NCWines is tomorrow! The wine selections last week were just as good as the previous week. Here’s what we had. Don’t forget, you can also follow our progress on the NC Wine Month 2015 Challenge page.

Continue reading →

Oct

2015

NC Wine Month 2015 Listing

It’s a wrap! North Carolina Wine and Grape Month is now over! We had a great month filled with NC wine. Here’s the list of what we had:

North Carolina Wine and Grape Month

9/1: Grüner Veltliner from Burntshirt Vineyards
9/2: Raylen Tasting @ Crafty Beer Guys
9/3: Cabernet Franc from Silver Fork Vineyards & Winery
9/4: Selfish from Lazy Elm Winery
9/5: Pinot Grigio from Mountain Brook Vineyards
9/6: Nebbiolo from Grove Winery & Visit to Morgan Ridge Vineyards
9/7: Warrior Red from Cellar 4201
9/8: Sauvignon Blanc from Iron Gate Vineyards
9/9: Chardonnay from Laurel Gray Vineyards
9/10: Petit Verdot from Shelton Vineyards
9/11: Cabernet Sauvignon from Parker-Binns Vineyards
9/12: Blanc de Blancs from McRitchie Winery, Dry Riesling from Dobbins Creek Vineyards, Chambourcin from Misty Creek Vineyards, Barbera from Brandon Hills Vineyard, Apple Tipper from Fair Game Beverage Company
9/13: Petit Manseng from Jones. Von Drehle
9/14: Girasole from Raffaldini Vineyards
9/15: Vineyard Brothers-Satisfied from Silk Hope Winery
9/16: Cabernet Franc from South Creek Vineyards
9/17: Vivace from Adagio Vineyards
9/18: Special Delivery from Junius Lindsay Vineyards
9/19: Soft White from Elkin Creek Vineyards
9/20: Traminette from Misty Creek Vineyards
9/21: Mourvèdre from Hanover Park Vineyard
9/22: Sangiovese from Childress Vineyards
9/23: Grey Ghost from JOLO Winery and Vinayards
9/24: Barrel X from Stonefield Cellars Winery
9/25: Centennial Farm Heritage from Saint Paul Mountain Vineyards
9/26: Traminette Divine from Divine Llama Vineyards
9/27: Taste of Our Carolina Foothills featuring Overmountain Vineyards, Mountain Brook Vineyards, Parker-Binns Vineyards, and Russian Chapel Hills Winery
9/28: Shipwreck from Sanctuary Vineyards
9/29: Tannat from Hererra Vineyards
9/30: Red Bud Ridge from Brushy Mountain Winery

"Jones von Drehle"

Jones von Drehle Petit Manseng — Wine Review

Sensoria Food and Wine Festival 2018

North Carolina Wines for Your 2017 Holiday Table

A Spotlight on Petit Manseng in North Carolina

Showcase of North Carolina Fine Wines

Food Pairings With North Carolina Wines

NC Wine Month Week 2 Recap

NC Wine Month 2015 Listing

North Carolina Wine and Grape Month

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