In this episode of Cork Talk, we talk with Alan Ward from Saint Paul Mountain Farms in Hendersonville, NC! Saint Paul Mountain Farms produces wine as Saint Paul Mountain Vineyards and ciders as Appalachian Ridge Hard Cider. In this conversation, we touch on the history of the farm, what it means to be producing quality wines an ciders, and just how important preserving agricultural land is.
Wine Class with the Wine Mouths is back again! Join us as they talk about the wine style Piquette. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
One of our favorite North Carolina Wine regions to visit is the area just south of Asheville surrounding Hendersonville, NC. There you’ll find 7 unique wineries and vineyards each with a distinctive setting. This region also hosts an American Viticulture Area known as the Crest of the Blue Ridge, Henderson County. We recently had the opportunity to make a quick visit to Hendersonville back in February 2024. The team at Visit Hendersonville arranged our visit. Our recent trip had us visiting four of the seven vineyards, staying in a cozy farmhouse rental, and enjoying dinner in downtown Hendersonville.
Downtown Hendersonville, Credit Sam Dean
Hendersonville is an easy drive from most cities within North Carolina. With the exception of the coast, you’re looking at about 2 hours for Charlotte or Winston-Salem and Greensboro, and up to 4 hours from the Raleigh, Durham, and Chapel Hill. It’s also an easy trip for out of state visitors, starting at just 1 hour from Greenville, South Carolina, 2 hours from Knoxville, Tennessee, and about 4 hours from Roanoke, Virginia.
When we arrived in Hendersonville, we had ample time before our check in, so we decided to stop in at Sawyer Springs Vineyard. This was our first time at Sawyer Springs and it was a great stop. At the time of this post, they offer a table side wine tasting or a wine flight to explore on your own. We decided on the wine tasting. They specialize in small batch wines that are crafted from fun or unusual grape varietals that you don’t find very easily.
Check in time was approaching so we made our way to the farmhouse rental where we stayed for the night. The Wallace House was originally built in the 1800s and completely renovated in 2019. This five bedroom and two bath house sleeps 12 people and is an excellent location for your next visit. The Wallace house is on the vineyard and orchard property of Saint Paul Farms which produces wines for Saint Paul Mountain Vineyards and ciders for Appalachian Ridge Artisan Ciders.
Welcome to the Wallace HouseA wide open family room to enjoyOne of the family tables to enjoy breakfast.
After checking in to the Wallace House, we met with Alan Ward of Saint Paul Farms to interview him for our March 2024 episode of Cork Talk! Alan talked to us about his family’s history in the area, why he got interested in growing grapes and apples, and all that he’s doing to try and improve the quality of North Carolina Wine and North Carolina Cider. After wrapping up the interview, we walked over to the tasting room for a quick wine tasting before dinner. We didn’t get a chance to visit the cider tasting room, but we’ve been in the past. It’s always fun and worth a trip!
Welcome to Saint Paul Mountain VineyardsOur Tasting FlightA cozy wood burning fireplace for cold days.
We wrapped up our tasting and made the quick drive into downtown to enjoy dinner at Postero Restaurant on North Main Street. Postero specializes in well crafted New American Cuisine fusing different cultures, local ingredients, and a love for food that makes this restaurant a must. While you’re in their dining room, take a look around in the corners and be sure to look up. You might just find one of the 20+ dinosaur figurines that are hidden throughout the building. This tradition started out as a small prank with and quickly ballooned into a feature of the restaurant.
How many dinosaurs can you see? Joe’s shrimp and cacao e pepeMatt’s Sunburst Farms Trout
After dinner we made our way back to the Wallace House (stopping for a quick ice cream at the Celtic Creamery). When we got back, we enjoyed the peace and quiet and tucked in for the evening.
Saturday brought with it another fun day of wine tastings. We started at Burntshirt Vineyards, only 4 minutes from our farmhouse at Saint Paul Farms. There we started with an interview for our May 2024 episode of Cork Talk with VP of Operations, Jeff Plack. Jeff talked us through the history and property at Burntshirt Vineyards and explained how he got into the wine business. Right after that, we enjoyed lunch at the on-site restaurant and wine bar, the Vintners Table. They offer thoughtful menu of food selections from small plates to larger sandwiches and entrees. If you’re not interested in food, you can still enjoy a tasting flight or wine by the glass or bottle. It’s a great setting to enjoy some wine and food and just relax.
Inside the Vintners Table at Burntshirt VineyardsSpacious Grounds at Burntshirt VineyardsPlenty of seating for wine tastings at Burntshirt Vineyards
After finishing up our official tour, we had a little time before we needed to head back home, so we stopped in for a tasting at Marked Tree Vineyards. Marked Tree is only 7 minutes from Burntshirt Vineyards so we figured since we were in the neighborhood we needed to stop by. There we enjoyed an excellent tasting with lovely mountain views.
We wish we could have stayed longer and visited the other vineyards in the area, but we had to make it back home to check in on our cat Sami. Plus this way we have another excuse to make it back to Hendersonville very soon.
Welcome to Sawyer Springs WineryThe Chandelier at Marked Tree Vineyards
Below are some wine highlights from the vineyards we visited:
Wellington from Sawyer Springs – This Malvasia Bianca was light and delicate with floral notes and a grassy undertone all supported by bright and clean acids.
Centennial Farm Heritage from Saint Paul Mountain Vineyards – This Riesling has pear and lemon zest with that classic delicate petrol note. It was nicely balanced between citrus and mineral rich notes.
Vidal Blanc from Burntshirt Vineyards – This is a great wine that sits nicely between a Pinot Grigio and Sauvignon Blanc. It is grassy with lemon and lime zest with ample acids.
Reserve Chardonnel from Marked Tree Vineyards – This is a great alternative to a chardonnay. It is deep and golden with juicy acids and a toasty oak profile. It is super smooth with an overall note of vanilla and apples.
Special thanks to:
Alan Ward at Saint Paul Farms
Jeff Plack at Burntshirt Vineyards
Hailey at Marked Tree Vineyards
Becca at Postero
Leah Hughes King, Craig Distl, and Michelle Owens at Visit Hendersonville
We hosted our first ever Open that Bottle of North Carolina Wine Nights in 2020 to celebrate our local wine industry during the COVID-19 Pandemic. We continued with another in 2021 and 2022 to kickoff North Carolina Wine Month. So, in 2023, continue to support the industry and to kickoff off North Carolina Wine Month, we’re hosting another Open that Bottle of North Carolina Wine Night. Join us on Saturday, May 6, 2023, to celebrate our local wine industry and all that we love about North Carolina Wine.
So how can you participate?
Select a bottle of North Carolina Wine, Mead, or Cider.
Open it on the evening of May 6, 2023.
Take a picture and post on social media.
Share why you chose that bottle, who you shared it with, and more.
Tag the winery, vineyard, meadery, or cidery and tag us too @NCWineGuys.
And use #NCWineNight and #NCWineMonth on your posts!
Wineries and vineyards across the state are planning special events and promotions.
And be sure to share our Facebook Event with your friends and family!
And don’t forget to share your love of North Carolina Wine during all of May using hashtags #NCWine and #NCWineMonth!
Join us for part two of our conversation with Mark Friszolowski, the wine maker at Childress Vineyards in Lexington, NC! We continue our discussion focusing in on quality wines, what goes into making a great product, and how the wines at Childress can be considered iconic southern wines.
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about rotundness. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
We hosted our first ever Open that Bottle of North Carolina Wine Nights in 2020 to celebrate our local wine industry during the COVID-19 Pandemic. We continued with another in 2021 to kickoff North Carolina Wine Month. So, in 2022, continue to support the industry and to kickoff off North Carolina Wine Month, we’re hosting another Open that Bottle of North Carolina Wine Night. Join us on Sunday, May 1, 2022, to celebrate our local wine industry and all that we love about North Carolina Wine.
So how can you participate?
Select a bottle of North Carolina Wine, Mead, or Cider.
Open it on the evening of May 1, 2022.
Take a picture and post on social media.
Share why you chose that bottle, who you shared it with, and more.
Tag the winery, vineyard, meadery, or cidery and tag us too @NCWineGuys.
And use #NCWineNight and #NCWineMonth on your posts!
Wineries and vineyards across the state are planning special events and promotions.
And be sure to share our Facebook Event with your friends and family!
And don’t forget to share your love of North Carolina Wine during all of May using hashtags #NCWine and #NCWineMonth!
In this episode, we sit down with four of our blogger friends to bring you a special Holiday Episode! In this episode, we feature Pam from Food and Wine Chronicles, Jessica from the Wine Mouths, Arthur from Merlot 2 Muscadine, and Dave from Vino-Sphere! We talk about the things you should look for in a holiday wine pairing. We then move on to suggested wine styles to consider for your holiday table (oh yes, and we do talk about Joe’s mulled wine).
Wine Class with the Wine Mouths is back. This time they talk to us about Cabernet Franc. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook and Instagram @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In the Wine Light and just in time for the holidays is Mulled Wine and Cider!
Mulled Wine and Cider are always favorites in the cooler months of the year. We often serve Mulled Wine during the holidays or on days with wintry weather. We have gone through several iterations of recipes. Most have been made just using red wine as a base with bit of bourbon. A few years ago, we found a recipe that incorporated wine, cider, bourbon and tawny port. We have played with it a bit and would like to share it with you.
If you are looking for a warm mulled drink that is just slightly sweet, give this recipe a try. If you would like a sweeter version, you could always add honey or brown sugar to taste or start with a sweeter wine.
Start with spices. You will need cardamom, whole cloves, star anise, whole black peppercorns, whole allspice, cinnamon sticks, and a whole nutmeg.
Crack the cardamom pods. Toast the cracked cardamom pods, star anise, cloves, peppercorns, and allspice berries in a skillet for just a few minutes. Two – three minutes is all you need. Stir constantly to prevent burning. The smell will be divine!
Next, make your cheesecloth bundle with sliced ginger, orange peel, and your toasted spices. Secure with butcher’s twine.
In your slow cooker, pour in your liquid ingredients including the juice of half an orange. Stir.
Add your cheesecloth bundle, cinnamon sticks, and sprig of rosemary. Heat on low for two hours. Then remove cheesecloth and sprig of rosemary. Grate fresh nutmeg. Stir. Heat on low another two hours. Remove cinnamon sticks and turn setting to warm. Serve warm.
Here is the full recipe:
INGREDIENTS
3 Whole Star Anise
5 Whole Green Cardamom Pods, Cracked
1 Teaspoon Whole Cloves
1 Teaspoon Whole Allspice Berries
½ Teaspoon Whole Black Peppercorns
1 Teaspoon Grated Orange Peel
1.5” Fresh Ginger, Peeled and Sliced Thinly
2 cups Apple Cider
1 bottle Dry Red Wine
1 cup Tawny Port
¼ cup Bourbon
Juice of ½ an Orange
6” Sprig of Rosemary
3 Cinnamon Sticks
Freshly Grated Nutmeg
4 Quart Slow Cooker
Cheesecloth
Butcher’s Twine
METHOD
Heat small non-stick skillet over medium heat.
Once the skillet is hot, add Star Anise, Cardamon, Cloves, Allspice, and Black Peppercorns.
Toast for 2-3 minutes stirring constantly to prevent burning.
Place toasted spices in cheesecloth along with Grated Orange Peel and Ginger.
Secure with Butcher’s Twine.
Pour wine, cider, port, and bourbon into slow cooker.
Add cheesecloth bundle, rosemary sprig, and cinnamon sticks.
We recently attended the “Reds Through the Years” event at Zimmerman Vineyards in Trinity, North Carolina. The theme for the evening was Bordeaux, tannins, and vintage wines.
Zimmerman opened on June 1, 2007 and has been producing top quality wines ever since. Wines are made offsite at Childress Vineyards by Winemaker Mark Frizolowski from fruit grown in the estate vineyard. You can learn more about Zimmerman Vineyards in our episode of Cork Talk featuring owner Leslie Zimmerman and Christie Otranto.
Terrace at Zimmerman Vineyards with views of the Uwharrie Mountains
We had visited Zimmerman several times in the past and have always enjoyed our visits, the beautiful grounds, and the wine. This particular event was our first visit since the pandemic began. We arrived on a comfortably cool fall evening. Tables were set under the permanent tent with plenty of room to spread out.
Cabernet Franc and Merlot
2007 Cabernet Franc and 2010 Merlot from Zimmerman Vineyards
We began with the tasting of the 2007 Cabernet Franc and the 2010 Merlot. The Cabernet Franc was produced with secondary fruit only due to a freeze that happened after initial budbreak where primary buds were lost. Paired with dried cherries, this wine is still holding its own. It showed stewed cherries and figs with a hint of leather on the nose. The palate gave notes of cherry and tobacco with medium tannins. Next up was the Merlot which showed a leathery nose. The fig flavors on the palate paired nicely with dried brown figs. The tannins were grippy but not overpowering. Of the two, the Cabernet Franc was the favorite.
Morpheus – Heir of Hypnos
Treats paired with Morpheus, Heir of Hypnos
Tasting notes for Morpheus, Heir of Hypnos from Zimmerman Vineyards’ Website
Next, we moved on to a small food plate with cheese and crackers, an olive medley, and paninos. These treats were paired with Zimmerman Vineyards’ newest red wine Morpheus – Heir of Hypnos. The new wine is stellar. A non-vintaged Bordeaux style blend that is NOT oaked, proved to be a hit. This wine showed violets and red cherry on the nose with a hint of pepper. The palate burst with fresh red fruits with an underlying note of darker fruits. This would be a perfect wine for your Thanksgiving table!
Cabernet Sauvignon
2005, 2006, & 2007 Cabernet Sauvignons at Zimmerman Vineyards
Next up on the tasting list was Cabernet Sauvignon. There were three Cabs to taste 2005 – the first commercial vintage, 2006, and 2007. The 2005 did show its age but was still very drinkable. With caramel, black cherry, and fig on the nose, the palate gave more of the same. The 2006 was more fresh and had more classic Cab notes. With black fruits and a hint of spice, the tannins were firm but not overly bold. Inky dark, the 2007 proved to be the favorite of the vintage wines we tasted. With soft black cherry, blackberry, and smooth tannins, it paired beautifully with a chocolate truffle.
Yummy way to close out the evening at Zimmerman Vineyards
We ended this wonderful evening with the tomato soup, a delightful roast beef crostini set off with caramelized onions, and classic pumpkin roll for dessert. Thanks to Leslie for inviting us and our table mates for wonderful conversation.
If you haven’t visited Zimmerman Vineyards, we highly recommend a visit.
In this episode, we sit down with Cynthia and Jim Douthit from Grassy Creek Vineyard and Winery in State Road, North Carolina! Cynthia and Jim are two of the owners of Grassy Creek Vineyard.
They started the business in 2000 and planted their grapes in 2003. This was Jim’s second vineyard. He first planted 10 acres in the Lake Norman area before buying the State Road property. Those two properties were essential in starting off the early days of the winery. They provided a nice selection of wines to begin their journey.
At Grassy Creek Vineyard, there’s a lot to do at any time of year. The expansive property makes use of many of the original buildings which are important parts of the local history. Everything at the property reflects a sense of place and its connection to the local area. When you visit, you feel like you’re stepping back in time.
Wine Class with the Wine Mouths is back. This episode they talk about Pinot Gris and Pinot Grigio. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook and Instagram @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
We hosted our first ever Open that Bottle of North Carolina Wine Nights in 2020 to celebrate our local wine industry during the COVID-19 Pandemic. While the pandemic is still affecting all of our daily lives, things are slowly improving.
To continue to support the industry and to kickoff off North Carolina Wine Month, we’re hosting another Open that Bottle of North Carolina Wine Night. So, join us on Saturday, May 1, 2021, to celebrate our local wine industry and all that we love about North Carolina Wine.
So how can you particpate?
Select a bottle of North Carolina Wine, Mead, or Cider.
Open it on the evening of May 1, 2021.
Take a picture and post on social media.
Share why you chose that bottle, who you shared it with, and more.
Tag the winery, vineyard, meadery, or cidery and tag us too @NCWineGuys.
And use #NCWineNight and #NCWineMonth on your posts!
Wineries and vineyards across the state are planning special events and promotions. Head to our post about NC Wine Month for more information.
And be sure to share our Facebook Event with your friends and family!
And don’t forget to share your love of North Carolina Wine during all of May using hashtags #NCWine and #NCWineMonth!
August is now North Carolina Grape Month. To celebrate, the North Carolina Muscadine Association recently hosted a virtual tasting of muscadine grapes and wine with local media, bloggers, and social media influencers. We were fortunate enough to take part on the second day of this event.
The Mothervine on Roanoke Island in Manteo, NC
Native Grape
Muscadines are the indigenous grape variety of the southeast. The oldest known cultivated grape vine in the United States is a scuppernong vine on Roanoke Island in Manteo known as The Mothervine. Scuppernong is a muscadine variety that’s also the state fruit of North Carolina.
The association sent a package that contained seven different muscadine grapes varieties along with a bottle of muscadine wine. The grapes included fresh market as well as wine grapes. Fresh market grapes are grown for eating. Wine grapes are obviously grown for wine. Fresh market grapes tend to be sweeter and less acidic than wine grapes.
Grape Tasting
The tasting was led by Kristen Baughman Taber of Tabletop Media Group and Debby Wechsler, Executive Secretary of the Muscadine Association. Debby walked us through the proper way to eat a muscadine grape. You place the stem scar facing your mouth. Then you squeeze or bite the grape. Next, you decide to chew the skins and seeds or spit them out.
We then tasted through five fresh market grapes. Three were white/bronze grapes: Triumph, Tara, and Hall. Two were red grapes: Supreme and Lane. These fresh market grapes had been sourced from Hinnant Family Vineyards in Pine Level, NC. While all had a common grapey flavor, there were subtle differences particularly when chewing with the skins.
We finished by tasting the two main muscadine wine grapes, Carlos, a white/bronze grape, and Noble, a black/red grape. Carlos is the most widely planted muscadine variety in North Carolina. Both grapes have smaller berries than any of the fresh market varieties we tasted. The wine grapes came from LuMil Vineyard in Elizabethtown, NC.
Wine Tasting
After the grape tasting, we moved on to our favorite part, the wine tasting. Winemaker Nadia Hetzel of Cypress Bend Vineyards in Wagram, NC led us through a tasting of the off dry muscadine wine, Livy Estate. Livy is 100% Carlos and is a beautiful wine. The nose is similar to a Riesling as well as the palate. It is nicely acidic and a joy to drink.
Muscadine Grape Extract Research
Following the wine tasting, Dr. Patricia Gallagher of Wake Forest University School of Medicine talked to us about the research into the potential health benefits of muscadine grape extract. It’s exciting research and holds great promise in helping those with cancer. To learn more about it, visit this link.
Thanks again to the North Carolina Muscadine Association, Tabletop Media Group, Hinnant Family Vineyards, LuMil Vineyards, and Cypress Bend Vineyards for a great tasting and celebration of North Carolina Grape Month!
We do not often post about wines from outside of North Carolina, but occasionally we do make an exception. We were contacted by Sue Tipton, the owner and winemaker of Acquiesce Winery in Lodi, California. She asked us if we would like to sample two of her favorite wines accompanied by two exceptional food pairings. We figured it has been a while since our last visit, so why not take up the offer. The wines in this package were the 2018 Bourboulenc and the 2018 Clairette Blanche. Read on for more about Acquiesce Winery and our thoughts on the wine and food pairings.
Acquiesce
We first heard of Acquiesce Winery when we attended the 2016 Wine Bloggers Conference (now called the Wine Media Conference). At the conference, people highly recommended we make it a point to stop at Acquiesce Winery before we left Lodi. On the last day of the conference, we packed up our things, typed Acquiesce Winery in Google Maps and drove out for our visit. We were so happy we did.
Acquiesce Winery is unique among Lodi wineries. When you think of Lodi, you typically think of Zinfandel or other reds. However, Sue Tipton draws her inspiration from elsewhere. She initially fell in love with the white wines of French Rhone, and her wine offerings reflect just that. Instead of Zins and Cabs, you will find Grenache Blanc, Picpoul Blanc, Clairette Blanche, Bourboulenc, Roussanne, Viognier, and a rose made from Grenache (the lone red grape grown just for rose).
When we visited Acquiesce Winery for the first time, we were hooked. We are huge fans of Rhone style wines and Sue does an excellent job of bringing a taste of the Rhone to Lodi. The wines that Sue sent are two varietals that are very uncommon to most wine drinkers. The Bourboulenc and the Clairette Blanche are most found in the Southern Rhone however the combined acreage is right around 10,000 acres.
2018 Bourboulenc
Acquiesce is the first winery in the US to release a single varietal wine. The aromas were perfumed and fragrant highlighting apricots and delicate white flowers. Flavors were lively with candied apricots up front. The mid-palate moved to a rich mineral complexity with tangerine peel and citrus oils coming through. It finished on a long drawn out note. Sue recommended we pair this wine with the tuna pate. When we did, the bright citrus of the wine cut through the richness of the pate. Paired together, the pate elongated the palate and accentuated the flavors even more. Overall an excellent pairing.
2018 Clairette Blanche
Another rarity in the wine world, this single varietal wine is like the Bourboulenc yet uniquely different. The nose was still perfumed but it was not as floral. Grapefruit and lemongrass came through with hints of white peach. The flavors were much leaner, relying on bigger mineral presence with good acidity. White peaches did come through in the flavors with a refreshing finish that was slightly herbal. Sue recommended we pair this wine with the Spanish anchovy olives. The meaty olives were a great foil to the bright wine. The little salty bites accented the fruits in the wine and left you wanting another sip.
Whenever we are in the region, we will always put Acquiesce Winery on our schedule. The wines are fantastic, and Sue is great at telling her story and creating a wonderful experience. Cheers!
The pandemic is still affecting all of our daily lives and the livelihood of the local wine industry. In addition, May is now North Carolina Wine Month. It was previously in September. So, to celebrate we’re hosting a second Open that Bottle of North Carolina Wine Night.
So, join us on Saturday, May 2, 2020 for this special North Carolina Wine Month edition of Open that Bottle of North Carolina Wine Night, we’re celebrating our local wine industry during the COVID-19 Pandemic and celebrating all that we love about North Carolina Wine.
So how can you particpate?
Select a bottle of North Carolina Wine, Mead, or Cider.
Open it on the evening of May 2, 2020.
Take a picture and post on social media.
Share why you chose that bottle, who you shared it with, and more.
Tag the winery, vineyard, meadery, or cidery and tag us too @NCWineGuys.
And use #NCWineNight and #NCWineMonth on your posts!
Also, look for another livestream on our Facebook page on the evening of May 2nd.
If you need to purchase wines, mead, or cider, head to our COVID 19 database to find out how. Many businesses are offering discounts and/or free shipping.
We’re stealing a great idea from our friend, Frank Morgan, in Virginia. Frank, of the Drink What You Like wine blog, is organizing an Open that Bottle of Virginia Wine Night on March 28, 2020. This is a take on the annual Open that Bottle Night first organized in 2000 by two Wall Street Journal columnists Dorothy J. Gaiter and John Brecher. The goal of Open that Bottle Night is finally drink that bottle you’ve been saving.
In addition to supporting Virginia on March 28th, we want to support North Carolina too! So, join us on Saturday, April 4, 2020! With this special Open that Bottle of North Carolina Wine Night, we’re celebrating our local wine industry during the COVID-19 Pandemic.
So how can you particpate?
Select a bottle of North Carolina Wine, Mead or Cider.
Open it on the evening of April 4, 2020.
Take a picture and post on social media.
Share why you chose that bottle, who you shared it with, and more.
Tag the winery, vineyard, meadery, or cidery and tag us too @NCWineGuys.
And use #NCWineNight on your posts!
If you need to purchase wines, mead, or cider, head to our COVID 19 database to find out how. Many businesses are offering discounts and/or free shipping.
This episode features Michael Zimmerman of Junius Lindsay Vineyards! We talk with Michael about why he’s growing grapes and how he first conceived of the idea. As he tells it, he has a love for old world wines which came from his time in the Foreign Service. He was fortunate enough to make several visits to France and tour around the wine regions of the country. His heart landed in the Rhone region and he still looks to them for inspiration.
After his time in the Foreign Service, he came back to his family farmland. With a little influence from other vineyards in the area, he decided to bring life back to the farm and plant grapes. He’s expanded his vineyard since the original 2 acres of Viognier, but he is still firmly rooted in Rhone traditions and only grows those varietals.
Michael recognizes there are two people in the winemaking business, the winemaker and the wine grower. Michael focuses on growing the best possible fruit so that the wines reflect the vineyard. In the best years the wines really shine and make it all worth while. After all, Michael is following in the footsteps of great Rhone winemakers which is a great sense of pride.
Wine Class with the Wine Mouths is back. Jesse and Jessica tell us about how we can get the most out of our tastings with a simple 5-step method. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook and Instagram @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
Today, December 23, 2019, is the celebration of Festivus. Created in 1966 by Daniel O’Keefe and popularized during an episode of the hit TV show, Seinfeld, Festivus is celebrated with Feats of Strength and the Airing of Grievances. So, in that spirit, we’re back for the third year to air a few wine grievances. This is our one post a year that’s not entirely positive. Many of these grievances are the same as last year, but there are a few new ones and some updates. So, sit back. Pour a glass and read on!
These are in no particular order:
Wines that you can taste but you can’t buy. Why do you allow someone to taste a wine if it’s not for sale to the general public? Of course that’s the wine we want to buy, but we can’t commit to another wine club. Just don’t offer it unless someone does join your wine club.
Lack of hashtags in posts on social media about wines, wineries, vineyards. You see we’re big proponents of hashtags as a way to brand. So, all you #NCWine folks out there, USE THE DANG HASHTAG!
Too many hashtags or using hashtags that don’t apply. You don’t need 14 million hashtags on your post especially if they’re hashtags no one else uses. And just because you’re drinking wine in a given region, that doesn’t make it a regional wine. So, don’t post about the Apothic Red you’re drinking in Charlotte and call it #NCWine. Wine is about a sense of place. Apothic Red’s place is not in your wine glass.
Poor tasting glasses. We’ll admit it. We’re glass snobs. Please no glasses with the “lip” around the rim. These just don’t show wines well. Upgrade the glass and the experience!
Untrained tasting room staff. There’s nothing worse than tasting room staff who know nothing about the wines they are pouring. We understand that getting good help can be difficult, but a poor experience affects your brand.
Too many wines on the list. We see this all the time. Wines lists with 10, 15 or even 20 wines. We feel this is just too many to be able to focus on quality unless you have a large production staff. So, scale it back. You don’t need a new wine for every season.
“Fruited” wines. Why do we need pomegranate, green apple, cranberry, cherry, pineapple and umpteen other fruits added to our perfectly fruity grape wines? Wine grapes produce wines with an abundance of fruit flavors. Let the grapes speak for themselves.
Wine slushies. Seriously, why is this a thing? Ok, maybe in the summer then it’s 95 degrees and 10,000% humidity, but wine is already extra calories, do you really need all that extra sugar?
Wineries who aren’t forthcoming in where the grapes for their wine are sourced. We like to know what we’re tasting and where it was sourced. If you’re not using local fruit, admit it. Don’t try to hide it.
Perfume, cologne, or other powerful scents in the tasting room. Nothing spoils a wine tasting more than someone who’s bathed in perfume or cologne. A majority of the what you taste in a wine is from what you smell. If you can’t smell the wine, it’s likely not going to taste very good.
Children in tasting rooms. It’s sad that this is still an issue. This is our #1 grievance if we had to rank them. Children can’t drink. Don’t bring them with you to a winery. Wining is an adult thing and many of us wish to adult in peace and quiet.
Parties of 6 or more in tasting rooms who have not called ahead. This is annoying for tasting room staff and other customers. If you’re in a group, be courteous! Call ahead!
People who think cider is more akin to beer. Repeat after us! Cider is NOT brewed! It’s fermented! Thus, it is like wine! Just because you often see is on tap doesn’t mean it’s beer. Wine can be served on tap too. We’d like to see more of that by the way!
Farm to fork restaurants who don’t have local wine on their lists. This is probably #2 on our grievance list right after the kids at wineries. Don’t call yourself a farm to fork locavore restaurant if you don’t have local wine on this list. There’s just no excuse!
So, that’s our list for this year. And keeping with this theme, leave us your comments of what’s your grievances are. Just avoid personal attacks.
This episode features the team from Elkin Creek Vineyard in Elkin, North Carolina! We met up with Louis and Carrie Jeroslow and Jennifer and Nick White one evening. In our discussion we listened as the two couples told us how they first discovered Elkin Creek Vineyard.
It started at Jennifer and Nick’s wedding and a dream was soon formed. It wasn’t long after that the stars aligned and that dream became reality. The two couples left their day jobs in Las Vegas to pursue a shared dream. Together they’ve shaped the vineyard into a retreat that is secluded but not isolated, a place where you can spend time reconnecting with what really matters.
We hope you enjoy this episode. If you like what you hear, please leave us a rating or review and share with a friend. If you’re looking for other ways to contribute, you should check out our Patreon page at https://www.patreon.com/corktalk
In our next season we’ll be adding exclusive content to Patreon with several levels of perks. Please take a look and if you can help support our mission we greatly appreciate your contributions.
We recently held a vertical tasting of Rkatsiteli from Davesté Vineyards in Troutman, NC. We first reviewed Davesté’s Rkatsiteli several years ago (Previous Review). Davesté produces the only known single variety Rkatsiteli in North Carolina. It’s become their signature wine.
Davesté opened in September, 2007. The grapes were first planted in 2005. Owners Dave and Ester DeFehr, whose combined first names are the inspiration for the Davesté’s name, first began plans for the vineyard and winery in 2003. Land was purchased in 2004. Today, in addition to Rkatsiteli, Davesté grows Traminette and Chambourcin. Most other fruit is sourced locally within North Carolina with some coming from Virginia and California.
Rkatsiteli grapes nearly ready for harvest at Davesté Vineyards
Rkatsiteli is thought of have originated in the country of Georgia and is believed to be one of oldest vinifera varieties. It’s typically known for producing high acid wines. It’s gaining popularity in the Finger Lakes region of New York and in Virginia.
We inquired how Rkatsiteli does here in North Carolina. Winemaker Leslie Johnson tells us, “In the vineyard, Rkatsiteli is pretty easy to manage. It likes to grow straight up instead of sprawling like a hybrid. The main disease we fight every year is downy mildew for this varietal. We like to harvest these grapes a bit earlier than others to help retain the acidity.”
She added, “In the past, all of our Rkatsiteli has been fermented and aged in stainless steel. With our increased yields in 2019, we currently have some Rkatsiteli aging in French oak barrels to try something new.” We can’t wait to taste a barrel aged Rkasiteli!
We tasted the 2015 – 2018 vintages of Rkatsiteli from Davesté. Here are our notes and information about each wine.
2015
100% Rkatsiteli
12.5% Alcohol
Bronze Medal Winner at the Mid-Atlantic Southeastern Wine Competition
Nose: Pear, lemon rind, and honey
Palate: Bruised pear, preserved lemon rind, pithy
Finish: Medium
2016
100% Rkatsiteli
13.5% Alcohol
Nose: Faint pear and light honey; Delicate and refined
Palate: Fresh pear and zesty lemon
Finish: Medium+
Favorite overall
2017
100% Rkatsiteli
12.8% Alcohol
Double Gold Medal Winner at the Mid-Atlantic Southeastern Wine Competition and Silver Medal Winner at NC State Fair
Nose: Floral, minerally, and honeysuckle
Palate: Minerally with notes of lemon
Finish: Short and tart
2018
100% Rkatsiteli
12.8% Alcohol
Silver Medal Winner at the Mid-Atlantic Southeastern Wine Competition and Double Gold Medal Winner at NC State Fair
Nose: Perfumy, pronounced honeysuckle, sweet pear
Palate: Rose petals, lemon, lime, fresh and vibrant
Finish: Medium+
Davesté suggests pairing their Rkatsiteli with pad Thai, shrimp scampi, or chèvre. We had spinach pie, roasted vegetables with a lemon tahini sauce and various cheeses. Rkatsiteli should do well with most vegetables and seafood.
If you’ve ever in the Troutman / Lake Norman area, stop by and visit Davesté. Their beautiful grounds are the perfect place to relax. In addition to wine, Davesté produces beer and has many live music events throughout the year, but be sure to pick up a bottle of Rkatsiteli while you’re there!
In this episode we sit down with John Wright of Sanctuary Vineyards in Jarvisburg, NC. Growing grapes on the coast may not be the first thing that comes to mind when you think of Currituck and the Outer Banks, but Sanctuary Vineyards is proving that you can grow European style grapes and make some top quality wine.
John talks about how this really is a labor of love. He is constantly pouring time and energy back into the vines. He treats each vine with careful attention and it clearly shows in the final product. John really enjoys experimenting and is enjoys listening to the environment to learn what really grows well and produces the best wine possible.
We hope you enjoy this episode. If you like what you’re hearing, be sure to leave us a rating and review!
We have been big fans of Petit Manseng since the first time we tasted it at Jones von Drehle Vineyards and Winery some years ago. This small grape can produce a full bodied high alcohol wine. It’s often called the red drinker’s white wine.
We did a Spotlight on Petit Manseng in North Carolina in July, 2017. In that post, we had tasted through the 2013, 2014, and 2015 vintages of Petit Manseng from Jones von Drehle in addition to giving a bit of information about Petit Manseng itself. This time around, we were fortunate enough to add the 2012 vintage, the first vintage, and the 2016 vintage to the mix, so we tasted 2012 – 2016. And we should note, all bottles were purchased for this tasting.
We decided to change things up this time. We did this tasting blind. We also added a wine from the Southwest of France to the mix. This wine was a 2011 iLori Les Jonquilles from Domaine Brana. Made from fruit grown in the Irouleguy appellation, it is a blend of Petit Manseng, Gros Manseng, and Petit Corbu. Bottles were covered in foil by one of us. The other randomly assigned a number. Friends arrived and the tasting began.
We used a chalk board to record feedback on the wines. We discussed the nose, palate, and finish. We tried to guess the year or whether the wine was the French one. We didn’t do so well on the guesses of the vintages, but the last wine was clearly different than the others. This was a big clue that it was not solely Petit Manseng. Interestingly enough, that wine was by far the least favorite of the group. Our impressions of it did improve when we paired it with a savory tomato cobbler.
Our group thought wine 1 was young with notes of apricot, citrus, and pineapple. We guessed it might be the 2016 vintage. It turned out to be the 2013. It seems this wine might have a few years to go.
Wine 2 had more notes of pineapple and apricot. We found banana and an herbaceous note along with a hint of minerality. We incorrectly guessed this to be the 2014. It was in fact the 2012. This wine is still showing beautifully.
Wine 3 had a subtle nose. The palate gave us mandarin orange and pineapple. We found the finish was hot. We thought, for that reason, it might be the 2015 which clocked in at 15.6% alcohol. It was in fact the 2016.
We missed numbering wine 4 on the chalk board. This one was different than the others. There was lots of stewed stone fruit notes. Think peaches or nectarines. Someone got a crème brûlée note on the finish. A few thought this might be the French wine, but we weren’t so sure. It turned out to be the 2014.
Wine 5 presented a yeasty note with pear and green apple. It was silky and soft. We thought it might be the 2012. It turned out to be the 2015. We were surprised by this. We didn’t feel it was hot at all which is surprising given that 15.6% alcohol. This one was a definite favorite.
We finally made it to the last wine, #6. This one was clearly different. It was green and seemed old. The finish was astringent. We were pretty sure this was indeed the French wine. And we were right. This was the least favorite of the group.
Once we finished tasting through all the wines, we did the reveals and then enjoyed some food and a bit more of our favorites.
We look forward to exploring more Petit Manseng in the future!
To learn more about Jones von Drehle, check out our first episode of Cork Talk where we sat down with Chuck and Diana Jones.
This conversation takes us to plēb Urban Winery in Asheville, NC to celebrate their 1st anniversary party! Learn about what it means to truly be an urban winery and make wine more accessible to the masses. From featuring grapes that grow well, to being more sustainable, plēb is certainly breaking into the Asheville scene and embracing #NCWine.
This episode features Chuck and Jamey Johnson of Shadow Springs Vineyard and Windsor Run Cellars. We discuss how the they traded in the 8 to 5 corporate job for something they’re more passionate about. Having two wineries that are just over a half mile apart provides many conveniences but also several challenges. They view the wineries as being alter egos of each other. Windsor Run Cellars is a bit more adventurous and likes to experiment with fun flavors and innovative beverages. Shadow Springs Vineyard walks on the more serious side but they still know how to have fun as well.
One thing that comes across in this conversation is how passionate Chuck and Jamey are about the wine industry here in North Carolina. When they were first getting started, the industry helped them to get their winery up and running. Now that they’ve been in the business for almost 15 years, they’re looking for ways to “give back” to the industry to help others along the same path. In many ways they’re still pioneers in the industry, but they’ve definitely left their mark and are looking for ways to contribute more.
Bonus Episode! Banner Elk Winery & Villa is a mainstay of the High Country of North Carolina. No matter the season, this winery is always a popular destination. The wines are delicious, the sangrias are a hit in the summer, and who doesn’t love s’mores. Escape the heat and head to the mountains for a visit!
Laurel Gray Vineyards is located in the Swan Creek AVA, part of the Yadkin Vally in North Carolina. Listen to the story of Kim and Benny Myers about how they transform Benny’s family farm into a vineyard. Years of hard work have gone into building the vineyard and winery, and they certainly have a loyal following.
We sit with Charles and Ann Edwards of Baker Buffalo Creek Vineyards on a warm spring evening. Listen as they tell us how a family farm transitioned from moonshine to dairy, and is now producing excellent wines. We recorded this episode outside because there’s nothing better than relaxing under the shade trees when you visit.
This episode we chat with Jay Raffaldini from Raffaldini Vineyards. We discuss how Jay discovered his property and has put a lot of effort into bringing a bit of Chianti to North Carolina. Jay wants his visitors to relax and enjoy what he calls the exhale moment because as he says, “Life is meant to be slow.”
As a special treat, we bring you the panel discussion from the 2019 #NCWine Blogger Summit held on March 25th, 2019. On the panel we interviewed four winemakers about some of the challenges of making wine in North Carolina. We hope you enjoy this special bonus episode!
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!
Here is a slideshow of photos from the event. We appreciate the complimentary tickets for this event!
This event was a fantastic way to spend a Sunday afternoon!
Episode 4 takes us to Silver Fork Winery & Vineyards. We sit with owners Jennifer and Ed talking about their love of wine and how they are making Silver Fork part of their authentic lifestyle. They traded in the corporate life for one that’s at the pace of wine.
Our third episode of Cork Talk brings us to Piccione Vineyards. We chat with Bill and Hailey about why Bill decided to start a vineyard here in North Carolina, how he caught the wine bug, and how Hailey has made her way through the industry and joined the Piccione team.
Episode two finds us sitting down with Michael and Amy Helton of Hanover Park Vineyard. Michael and Amy truly are pioneers in the North Carolina wine industry having planted the first vineyard in Yadkin County. We talk about things they’ve learned over the years and how it influences their wines.
Join us for our first episode! We sit down with Diana & Chuck from Jones von Drehle Vineyards. Diana and Chuck discuss how they discovered a prime vineyard location in Thurmond, North Carolina. Learn how they work hard to socialize their brand and expand into restaurants and wine stores across the state. We talk about wine club events, driving more than 1 million miles in the pursuit of wine, and the future holds for Jones von Drehle and North Carolina Wine.
Today, December 23, 2018, is the celebration of Festivus. Created in 1966 by Daniel O’Keefe and popularized during an episode of the hit TV show, Seinfeld, Festivus is celebrated with Feats of Strength and the Airing of Grievances. So, in that spirit, we’re back for the second year to air a few wine grievances. This is our one post a year that’s not entirely positive. Many of these grievances are the same as last year, but there are a few new ones and some updates. So, sit back. Pour a glass and read on!
These are in no particular order:
Wines that you can taste but you can’t buy. Why do you allow someone to taste a wine if it’s not for sale to the general public? Of course that’s the wine we want to buy, but we can’t commit to another wine club. Just don’t offer it unless someone does join your wine club.
Lack of hashtags in posts on social media about wines, wineries, vineyards. You see we’re big proponents of hashtags as a way to brand. So, all you #NCWine folks out there, USE THE DANG HASHTAG! And don’t put an ‘S’ on it! Be consistent with most other wine regions! The ‘S’ is not necessary!
Poor tasting glasses. We’ll admit it. We’re glass snobs. Please no glasses with the “lip” around the rim. These just don’t show wines well. Upgrade the glass and the experience!
Untrained tasting room staff. There’s nothing worse than tasting room staff who know nothing about the wines they are pouring. We understand that getting good help can be difficult, but a poor experience affects your brand.
Too many wines on the list. We see this all the time. Wines lists with 10, 15 or even 20 wines. We feel this is just too many to be able to focus on quality unless you have a large production staff. So, scale it back. You don’t need a new wine for every season.
“Fruited” wines. Why do we need pomegranate, green apple, cranberry, cherry, pineapple and umpteen other fruits added to our perfectly fruity grape wines? Wine grapes produce wines with an abundance of fruit flavors. Let the grapes speak for themselves.
Wineries who aren’t forthcoming in where the grapes for their wine are sourced. We like to know what we’re tasting and where it was sourced. If you’re not using local fruit, admit it. Don’t try to hide it.
Perfume, cologne, or other powerful scents in the tasting room. Nothing spoils a wine tasting more than someone who’s bathed in perfume or cologne. A majority of the what you taste in a wine is from what you smell. If you can’t smell the wine, it’s likely not going to taste very good.
Children in tasting rooms. This is probably our #1 grievance if we had to rank them. Children can’t drink. Don’t bring them with you to a winery. Wining is an adult thing and many of us wish to adult in peace and quiet.
Parties of 6 or more in tasting rooms who have not called ahead. This is annoying for tasting room staff and other customers. If you’re in a group, be courteous! Call ahead!
People who think cider is more akin to beer. Repeat after us! Cider is NOT brewed! It’s fermented! Thus, it is like wine! Just because you often see is on tap doesn’t mean it’s beer. Wine can be served on tap too. We’d like to see more of that by the way!
Farm to fork restaurants who don’t have local wine on their lists. This is probably #2 on our grievance list right after the kids at wineries. Don’t call yourself a farm to fork locavore restaurant if you don’t have local wine on this list. There’s just no excuse!
So, that’s our list for this year. And keeping with this theme, leave us your comments of what’s your grievances are. Just avoid personal attacks.
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!
Biltmore Estate 2015 Chateau Reserve Blanc de Blancs
Appetizers – Start your holiday meal with an array of appetizers. What pairs best with appetizers? Sparkling wine! Sparkling wine is a versatile wine choice that pairs with just about anything. We suggest the 2015 Château Reserve Blanc de Blancs from Biltmore Estate Winery in Asheville. It’s a beautiful wine full of tropical notes with a yeasty undertone.
McRitchie Winery & Ciderworks 2016 Muscat Blanc
Winter Salad with Oranges – Oranges and spicy greens are perfect this time of year. Add some feta cheese, walnuts and a tangy vinaigrette and you have magic! To further that magic, pair the salad with the 2016 Muscat Blanc from McRitchie Winery & Ciderworks in Thurmond. Made in the Alsatian style this wine is dry with notes of citrus and honeysuckle.
Junius Lindsay Vineyard Viognier
Cypress Bend Vineyards Christina’s Magnolia Estate
Ham – Ham is a classic main course for any holiday. We love ham studded with cloves and topped with pineapple and brown sugar. We have two recommendations.
The first is the 2015 Viognier from Junius Lindsay Vineyard in Welcome. White peach, tropical fruits and a clean, crisp finish pair beautifully with ham.
The second is Christina’s Magnolia Estate from Cypress Bend Vineyards in Wagram. This dry Magnolia wine has a grassy undertone with nice citrus notes.
Overmountain Vineyards King’s Mountain Rosé
Turkey – Roast turkey is versatile. You can pair with a white wine or a lighter red wine, but rosé is the classic pairing. This is especially true if you have your turkey with cranberry sauce. We recommend the 2017 King’s Mountain Rosé from Overmountain Vineyards in Tyron. This wine is bright and crisp with notes of strawberry, watermelon, and lime.
Dover Vineyards 2015 Cabernet Franc
Duck – Ah, duck! It is poultry that has the umph of a steak! Classically you would pair duck with a Pinot Noir. This year we’re going with the 2015 Cabernet Franc from Dover Vineyards in Concord. Spicy and peppery, pair this wine with duck breast seasoned with salt and pepper with an onion marmalade.
Sanctuary Vineyards 2015 Double Barrel
Jones von Drehle Vineyards & Winery 2013 Steel & Stone
Roast Beef – Roast beef is another holiday classic. Of course, this calls for a hearty red wine! We have two best in show winners for you!
The first recommendation is the 2015 Double Barrel from Sanctuary Vineyards in Jarvisburg. A blend of Petit Verdot and Tannat, this wine definitely meets the qualifications of a hearty red. It wine was Best in Show at the 2018 NC Fine Wines Competition.
The second recommendation is the 2013 Steel & Stone from Jones von Drehle in Thurmond. This is a blend of Petit Verdot and Cabernet Sauvignon. It’s lush and rich with notes of fig, blueberry, and blackberry and was 2018’s Bunch Grape Wine Best in Show at the NC State Fair.
Laurel Gray Vineyards Barrel Fermented Chardonnay
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 Barrel Fermented Chardonnay from Laurel Gray Vineyards in Hamptonville. This wine is oaky and buttery yet retains good fruit.
Piccione Vineyards 2014 Sangiovese
Any Tomato Based Dish – Are you having a dish with tomato sauce and maybe a little spice? We recommend the 2014 Sangiovese from Piccione Vineyards in Ronda. This wine has notes of oak, caramel, vanilla, and bright red cherry with balanced acidity.
Lazy Elm Vineyard and Winery 2013 Selfish Port
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 2013 Selfish from Lazy Elm Vineyard and Winery in Mocksville. This fortified wine is made from Cabernet Franc. It’s rich and decadent and pairs perfectly with chocolate!
Parker Binns 2017 Petit Manseng Dessert Wine
Pumpkin, Apple, or Pecan Pie – Fruit or nut pies pair wonderfully with white dessert wines. We recommend the 2017 Late Harvest Petit Manseng from Parker-Binns Vineyard in Mill Spring. This wine is warm and rich with notes of pear. At 18.5% alcohol, a little bit is all you need.
These are our recommendations for 2018. We’d love to hear your recommendations, so leave us a comment!
We had the opportunity to close out North Carolina Wine and Grape Month 2018 with some of our fellow wine bloggers on a tour of three wineries/vineyards in the Tryon Foothills of Polk County. Our transportation was graciously provided by Ryan and Terri Watts of the Van In Black. The Van in Black is THE way to tour wine country. We highly recommend Ryan. He is the ultimate professional and takes great care of his guests.
Now on the the main event, wine tasting with fellow bloggers. Rather than a normal wordy blog, we’re going to let the photos do more of the talking. Some photos were provided by Ryan Watts. Ryan also runs Ryan Watts Photography. We appreciate the use of these photos.
Our first stop was Overmountain Vineyards where we had the pleasure of a tasting and tour with Sofia Lilly. Sofia is the one of the winemakers at Overmountain along with her father Frank. Frank stopped by to visit with us as well. Sofia also manages the vineyard and the social media presence for Overmountain. In addition to delicious wine, we also had delicious food from Olive Catering Company.
Tasting with the group
View of the tasting room at Overmountain
Tasting list at Overmountain
Frank stops by as Sofia pours the next wine
Brussel Sprouts from Olive Catering Company
Vines in the background at Overmountain
Our next stop took us to Mountain Brook Vineyards for a tasting with owners Jonathan and Vickie Redgrave and winemaker Liz Pickett. Mountain Brook has just completed extensive expansions to its grounds.
The expanded facilities at Mountain Brook
View of the remodeled tasting house at Mountain Brook
Beautiful New Fountain and Lawn at Mountain Brook
Tasting with Jonathan and Liz at Mountain Brook
We ended the day with Sunday Funday at Parker-Binns Vineyard. Kelly Binns was holding down the fort as owners, Bob Binns and Karen Parker-Binns, were on a well-deserved vacation. In addition to the great wines, we enjoyed wood-fired pizza. And since we were in a for hire vehicle with a designated driver, we did enjoy some Parker-Binns Rosé on the way back home.
Garden at Parker-Binns
Tasting with Kelly at Parker-Binns
Tasting list at Parker-Binns
Thanks to the Wine Mouths, Winery Escapades, and HD Carolina for joining us on this tour. We look forward to our next adventure with our fellow bloggers!
We forgot a take a shot before Winery Escapades left us. Ryan, Terri (HD Carolina), Us (NC Wine Guys), Jessica and Jessica (The Wine Mouths)
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!
Ah! McRitchie Winery‘s Ring of Fire, a highly regarded red blend in the North Carolina wine world. Some have called it North Carolina’s Octogon. Octogon is the highly acclaimed red blend from Virgina’s Barboursville Vineyards. We’re certainly not going to disagree with that assessment.
Ring of Fire is consistently a great wine. And, that name, an homage to the classic song by Johnny Cash, makes for a memorable wine too. Although, the wine itself doesn’t burn, burn, burn. Well, perhaps, it does burn a memory. A memory of the first North Carolina wine that captured my attention near the time of the first vintage which was in 2006. It’s since become a favorite of Matt’s too. So, when we heard that Sean and Patricia McRitchie were planning a vertical tasting as part of their winery’s 10th Anniversary, we just couldn’t miss it!
Table Setting at Ring of Fire Vertical Tasting
The tasting was limited to about 25 or so people. We were seated at tables throughout the tasting room. The tables were beautifully set. The first wines poured were the 2013, 2012, and 2011. Before we began tasting, Sean and Patricia welcomed us.
Sean and Patricia McRitchie Welcoming Guests
Sean and Patricia thanked us for attending. Patricia apologized for not having their first two vintages, the 2006 and 2007, of Ring of Fire. They never imagined the success of it and didn’t consider keeping a few cases for an event such as this until a few years into making it. Patricia mentioned how proud she was of Sean and his winemaking. Sean talked about the “unique opportunity to taste from one label, from one winery, and from one winemaker.” He told us to expect subtle differences in each vintage. Patricia mentioned that Ring of Fire was the first North Carolina Wine offered by the glass at the storied Grove Park Inn in Asheville and the Umstead Resort in Cary. Sean said he keeps varietals separate until just before bottling. Then he blends them with the goal of making “consistent serious red table wine in a Bordeaux style.”
Tasting Note Sheet at Ring of Fire Vertical
Now, it was time to taste! We began with the 2013 and worked our way backwards. The first round allowed us to taste the 2013, 2012, and 2011. Each was served in a different glass. Later, we were served the 2010, 2009, and 2008.
To continue the similarities with Octogon from Barboursville, Ring of Fire is also predominately Merlot and Cabernet Franc with a bit of Petit Verdot. Only two vintages differ. The 2012 is Merlot, Sangiovese, and Petit Verdot. The 2011 is Merlot, Syrah, and Petit Verdot.
Apricots and Skewers
BBQ, Ring of Fire Meatballs and Shrimp
In addition to the wine, food was served. Some items were intended to pair with the wine. Other items were there to prove a point that some food and wine pairings just don’t work. The first plate consisted of apricots topped with blue cheese, a pecan, and rosemary along with a skewer of tortellini tossed in pesto with artichoke, mozzarella, and basil. The second plate consisted of meatballs made with Ring of Fire, BBQ sandwiches with a mustard sauce and a more traditional sauce along with a few shrimp. Our favorites were the apricots and the BBQ.
Here are our tasting notes:
2013 – The nose was woody with nice cherry aromas. The palate presented rich cherry and oak with smooth tannins. This wine is still very young.
2012 – An earthy yet softly floral nose led to a lush palate of cherry and oak. We preferred this one over the 2013.
2011 – A floral nose with notes of plum and dried herbs made way to a tannic palate of dark fruits, cedar, and vanilla. The tannins of this vintage surprised us.
2010 – Very old world in style, the nose had notes of spice with dark cherry. The palate gave us dried berries with soft tannins. This was our favorite of the lineup.
2009 – Spice and oak on the nose along with cherry and vanilla on the palate, this vintage really showed the Merlot. There was also good acid. The boldness of this vintage surprised us.
2008 – Sean hinted that one vintage was different. When we got to the 2008, we knew it was this one. The nose was floral and woody with a hint of sawdust. The palate was wild with dark fruits. There was something off. We suspected brettanomoyces.
Sean and Patricia Recap the Event
Following our tasting, Sean and Patricia spoke once more. Sean mentioned that blending is a way to deal with the difficult North Carolina weather. It allows you to control the winemaking a bit and make adjustments as necessary. His winemaking style is that of experiences. He thinks of what will pair with the wine. The desire with Ring of Fire is pair it with a steak from a Chicago steakhouse. Given that, Ring of Fire has more acid than a red blend from Napa making it better accompaniment with food.
Sean also provided his tasting notes. Here are some highlights:
2013 – This vintage is fresh with the most straight forward fruit. It will age very well.
2012 – Sean’s second favorite of the group, this vintage has notes of clay and earth. It reminds him of a terra cotta pot.
2011 – He found this vintage to have aggressive spice with notes of fresh flower. Complex and young with good berry and tannins, he feels this wine will be better in three or more years.
2010 – Sean’s number one standout features red fruits and light earth. Other descriptors are wet clay and stone. The tannins are balanced. This is very old world like.
2009 – Patricia’s favorite features bright fruits with tighter acid and tannins. It’s still excellent.
2008 – This wine still looks young with dark berry color. Cherry and anise are on the nose, but the wine is faulted. Brettanomyces is indeed the issue, but we had several folks who loved it. After this vintage, Sean purchased an ozone machine to clean barrels in the winery to prevent brett in future vintages.
Sean then finished with a few more remarks. He gave a preview of the 2014 Ring of Fire which has been bottled and will be released soon. He says, “I like that a lot.” It meets the Chicago steakhouse criteria. Sean purchases fruit by taste rather than brix. He added that he was pleased with the consistency of the each vintage of Ring of Fire and notes, “I feel like I passed.” He’s pleasantly surprised how well he liked the lineup. We agree!
Sean also mentioned that Patricia makes him keep a library of wines. We thank her for that. They also mentioned that reserve sit-down tastings of library wines might be offered soon! Sign us up!
We thoroughly enjoyed this experience. We thank Sean and Patricia for all they do for North Carolina Wine and Cider and look forward to the next vertical tasting! Go visit them and see for yourself!
Today, December 23, 2017, is the celebration of Festivus. Created in 1966 by Daniel O’Keefe and popularized during an episode of the hit TV show, Seinfeld, Festivus is celebrated with Feats of Strength and the Airing of Grievances. So, in that spirit, we’re here to air a few wine grievances. We’re looking to make this our one post a year that’s not entirely positive. So, sit back. Pour a glass and read on!
These are in no particular order:
Lack of hashtags in posts on social media about wines, wineries, vineyards. You see we’re big proponents of hashtags as a way to brand. So, all you #NCWine folks out there, USE THE DANG HASHTAG!
Untrained tasting room staff. There’s nothing worse than a tasting room staff who know nothing about the wines they are pouring. We understand that getting good help can be difficult, but a poor experience affects your brand.
Poor tasting glasses. We’ll admit it. We’re glass snobs. Please no glasses with the “lip” around the rim. These just don’t show wines well. Upgrade the glass and the experience!
Too many wines on the list. We see this all the time. Wines lists with 10, 15 or even 20 wines. We feel this is just too many to be able to focus on quality unless you have a large production staff. So, scale it back. You don’t need a new wine for every season.
Wineries who aren’t forthcoming in where the grapes for their wine are sourced. We like to know what we’re tasting and where it was sourced. If you’re not using local fruit, admit it. Don’t try to hide it.
Children in tasting rooms. This is probably our #1 grievance if we had to rank them. Children can’t drink. Don’t bring them with you to a winery. Wining is an adult thing and many of us wish to adult in peace and quiet.
Parties of 6 or more in tasting rooms who have not called ahead. This is annoying for tasting room staff and other customers. If you’re in a group, be courteous! Call ahead!
People who only drink dry wine. You’re missing out on some really great sweeter wines.
People who only drink sweet wine. Again, most of the wine world is not sweet. You’re missing out on a lot more than those who only drink dry wine.
People who only drink Chardonnay or Cabernet or Merlot. Give us a break! We’ll try pretty much anything. We’re all into to food and wine pairings. Chardonnay with steak isn’t exactly the best match. A big, bold Cab with sea bass probably doesn’t work so well either. So, keep an open mind and try something different!
People who constantly bash muscadine wine. We get it. Muscadine wine is different. There’s a distinctive foxy quality in a lot of muscadine. We’re not big fans of red muscadine, but we won’t turn up our noses at it. You shouldn’t either. Find some that are well made. Maybe one that isn’t so sweet and try it. You might be surprised!
People who think all US wine comes from California. Yes, California is responsible for 85% of the wine produced in the US, but if you’re only drinking Napa Cab, you truly are missing out!
People who think cider is more akin to beer. Repeat after us! Cider is NOT brewed! It’s fermented! Thus, it is like wine! Just because you often see is on tap doesn’t mean it’s beer. Wine can be served on tap too. We’d like to see more of that!
People who think mead is more akin to beer. Mead is honey WINE! It’s fermented. It’s typically bottled in WINE bottles. If you’re drinking mead, you’re drinking WINE!
People who think all cider is sweet. Cider can go the range from super sweet to super dry. Again, don’t be afraid to try even if you don’t think you’ll like!
People who think all mead is sweet. Just because mead is made from honey doesn’t mead that it’s all sweet. Yes, it will almost always have a flavor of honey, but that’s different than sweet.
Farm to fork restaurants who don’t have local wine on their lists. This is probably #2 on our grievance list right after the kids at wineries. Don’t call yourself a farm to fork locavore restaurant if you don’t have local wine on this list. There’s just no excuse!
2017 wines that are already out for sale. Harvest just happened a few months ago. There are a few exceptions to this, but as a general rule, wine needs time to age, even white wines. Don’t rush it out!
Shiny black labels on a wine bottle. They look great, but they’re very difficult when it comes to taking a picture of the bottle. There are too many glares and reflections. Matte is the way to go!
So, that’s our list for this year. Here’s hoping next years list is shorter! And keeping with this theme, leave us your comments of what’s your grievances are. Just avoid personal attacks.
The live blogging for day 2 will be starting in just a few minutes. Like we did yesterday, we’ll be posting about the wines that are poured at our table. Check in soon for more details.
1000 Stories 2015 Bourbon Barrel Aged Zinfandel – This is the flagship wine for the winery. Bourbon and vanilla come through predominantly on the nose. The finish is smokey and charred with a healthy dose of spice on the mid-palate. This particular batch is number 35. Each batch will be different from batch to batch.
Paradise Ridge 2015 Pinot Noir – Cherry and vanilla on the nose are light and airy. The flavors are cherry and a nice oak. Ample fruit is present throughout. This Pinot Noir is slightly lower in alcohol at just over 13%. A very nice sample.
Gracianna 2015 Reserve Pinot Noir – This vintage is the third Pinot Noir made by the winery. The nose is light with subtle cherry, leather and vanilla. There is a very nice spice that comes through on finish. Overall a very nice example of Pinot Noir.
Missouri Wine pouring the Stone Hill Winery 2015 Norton – One of the 135 wineries in the state, this wine is incredibly dark. Aged in a combination of American, French, and Hungarian oak. Blueberries and baking spices come through on the nose. Fresh and fruity flavors come through on the front and mid-palate. The finish is tannic and broad sweeping.
Theopolis Vineyards 2015 Petite Sirah – This vineyard specializes in Petite Sirah and the 2015 doesn’t disappoint. The nose is fresh and bursting with dark berries and a nice vanilla. Big red fruits and berries come through on the flavors. The tannins are bold and grippy right now, but with more time it will transform into a supple profile.
Donelan Wines 2013 Cuvée Moriah – This wine is a Grenache based wine with a splash of Syrah added in. This ode to chateauneuf is lighter in color than some of the previous wines, but it doesn’t lack in flavor. It starts with a nice dried fruit with secondary characteristics of dried herbs and an earthy mid-palate. The finish has a nice tannin balance. Definitely a wine with character.
The Hilt Wines 2015 Pinot Noir – The grapes for this wine come from a vineyard that is just 13 miles from the Pacific Ocean. Coffee and cocoa come through on the nose. Ample red fruit flavors and a juicy mid-palate make this a mouthwatering wine that is easy drinking and approachable. And for the price point of $45, it is definitely enjoyable.
Wagner Family of Wine 2015 Conundrum Red – This wine is Petite Sirah, Zinfandel and Cabernet Sauvignon. The color is dark and the nose is straightforward with vanilla and dried fruit. Dark fruits and vanilla come through as the predominant flavors. Mild tannins come through and have a slightly fruit-sweet finish.
Cliff Lede Vineyards 2014 Cabernet Sauvignon – This Napa Valley Cabernet Sauvignon is the first we have had during this live blogging session. The nose is slightly floral (violets) with a mild cooling effect. The flavors are big and tannins bold. Cedar cigar box and a dark charred fruit finish are very present on this wine. Overall a very well balanced wine.
Planeta Wines La Segreta Nero D’Avola – This wine of Sicily is fruit forward and juicy. Aged completely in stainless steel, this wine is very fresh. It would be very food friendly and is quite approachable. Bottle price roughly $15.
Live blogging is set to being here soon. We’ll be using this page to document the different wines we taste throughout the event. Check back frequently!
Antica 2015 Block A26 – This Chardonnay is only available in the winery. It is nicely oaked with ripe apples on the nose. The finish is toasty with a nice vibrant profile.
Hanna 2016 Sauvignon Blanc – The nose is zippy and citrusy. The flavors are very nice with a touch of green apple, a hint of grassy mid-palate. The winemaker has learned the nuances of this grape and tamed the wild nature into something that sings in the glass.
Leto Cellars 2014 Chardonnay – The nose is more pronounced and is moving into a more mature profile. The fruit was picked at the peak of freshness to get the best taste. Minimal interaction after picking helped to express the varietal characteristics in the wine. The flavors are broad sweeping and pleasing. A great family story to accompany a great wine.
Acumen Wine 2016 Sauvignon Blanc – 80% stainless steel and 20% new oak fermentation give this a slightly tropical banana nose. The flavors are mellow. Pears and grapefruit come through toward the end and into the finish.
William Hill Estate 2015 Chardonnay – Vanilla and butter come through big time on the nose. They have one of the most iconic views in the Napa Valley. It is buttery in flavor and has a nice balance of oak and fruit. The flavors are very soft and supple and has a really nice character. An excellent value for the $17 price point.
Dancing Coyote Wines 2016 Grüner Veltliner – A refreshing break from Chardonnay, this wine is fresh and crisp. The flavors are of fresh melon and creamed lemon. The acidity is fresh and leaves the mouth with a clean finish. Additional flavors of white peach with a slightly herbaceous note also come through.
Anaba Wines 2015 Turbine White – This Rhône style white is mostly Viognier, Grenache Blanc, and Roussanne (with a dash of other common Rhône whites). The nose is flinty and slightly smoky. The flavors are vibrant and vivid. Tangerine and citrus come through on the mid-palate and the finish is nice minerally. This is another great refreshing break. Delicious!
Paradise Ridge 2016 Sauvignon Blanc – This limited production Sauvignon Blanc is 100% stainless steel. The wine itself is crisp and bright. There’s nice citrus and a light mineral flavor. The mid-palate is mildly tropical with a nice acid balance. It’s easy going and very enjoyable. Despite a loss of their winery and tasting room buildings, the vines were spared in the recent fires. Luckily they had a good supply off-site in a bonded facility that is still available for sale. Definitely one to check out.
Breathless Wines Blanc de Noirs – 99% Pinot Noir and 1% Pinot Meunier make this quite interesting. The nose is bretty and yeasty. The flavors are a bit heavy on the biscuit with a dark subtle undertone. Fruit flavors come through as well, leaning toward strawberry and a hint of kumquat.
Vanderpump 2016 Rosé – This Cotes de Provence may seem a little out of place here in Santa Rosa, but good wine knows no bounds. The flavors are a classic Provence rosé. A nice way to finish out the live blogging round for the day.
Our final feature in our series of lesser known grapes is a spotlight on Vermentino. As with our other spotlight features, you can find some great examples right here in North Carolina in the Swan Creek AVA. We go into some detail about the grape itself and review six vintages from two North Carolina wineries.
In mid-June, we planned a weekend getaway. We headed to the Hendersonville / Asheville area. The trip allowed us to relax, visit a “new to us” winery, and revisit other wineries in the area. Here are some of the highlights from our visit to Burntshirt Vineyards, our first stop of the weekend. Continue reading →
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.
Wine and holidays go hand and hand. Whether is having wine to celebrate Thanksgiving, Christmas, New Year’s OR celebrating wine itself, it’s important to celebrate with gusto! Below are is our unofficial list of wine holidays that we’ve taken from various sources. Use this as your guide for what to drink and when! Also, be sure to join the conversation on social media by tagging the official wine holiday pages/account. Don’t forget those hashtags too! They’re even more important! Continue reading →
Summer is the perfect time for a picnic! It’s also the perfect time for wine. Why not combine the two for a wonderful afternoon of fun? Just pack your picnic basket and head to any of these wineries (or others in the state). Here are some of our suggestions (in no particular order) for great wine and picnic adventures. Continue reading →
May has 31 days. And with that many days, there are plenty of opportunities to drink some great North Carolina Wine. We did just that. The weather also was quite amazing, so we ended up taking a few weekends and visiting some wineries we haven’t been able to get to in a while. Also, toward the end of the month, we celebrated a milestone birthday in the only way we know how, with wine!
Check out our featured NC Wines on our Instagram feed and be sure to leave us your feedback!
[instagram-feed type=hashtag hashtag=”#ncwgmay2017″ num=23 cols=4 carousel=true carouselarrows=true carouselautoplay=true carouseltime=8000 showheader=false followtext=”Follow Us!”]
Is the Instagram feed not loading in your newsreader? Try loading this page in your browser to see the pictures.
April showers bring May flowers. The onset of spring has the vineyards starting up their growing season. We made it out and about to a few wineries this month and ended up featuring around 20 wines. We’ve already got a few plans for next month so stay tuned on social media for what we’ll be up to.
In the meantime, check out our featured NC Wines on our Instagram feed and be sure to leave us your feedback!
[instagram-feed type=hashtag hashtag=”#ncwgapril2017″ num=23 cols=4 carousel=true carouselarrows=true carouselautoplay=true carouseltime=8000 showheader=false followtext=”Follow Us!”]
Is the Instagram feed not loading in your newsreader? Try loading this page in your browser to see the pictures.
In like a lion and out like a lamb, they say. March has come to a close and with it starts the growing season in the vineyards. The vines are starting to wake up and bud break is eminently upon us (for better or worse). Midway through the month, we were lucky enough to attend the Showcase of Fine North Carolina Wines. This showcase featured the twelve winning wines in the NC Fine Wines competition. More details on that in our post soling soon.
Check out our featured NC Wines on our Instagram feed and be sure to leave us your feedback!
[instagram-feed type=hashtag hashtag=”#ncwgMarch2017″ num=23 cols=4 carousel=true carouselarrows=true carouselautoplay=true carouseltime=8000 showheader=false followtext=”Follow Us!”]
Is the Instagram feed not loading in your newsreader? Try loading this page in your browser to see the pictures.
A short month, yet a good month for North Carolina wine. Two important wine “holidays” also took place; National Drink Wine Day (February 18, we had the Petite Sirah from Junius Lindsay) and Open that Bottle Night (February 25 we opened the2007 Merlot from McRitchie). In total for the month, we had 15 fantastic NC Wines (with a short break at the beginning of the month).
Check out our featured NC Wines on our Instagram feed and be sure to leave us your feedback!
[instagram-feed type=hashtag hashtag=”#ncwgFeb2017″ num=23 cols=4 carousel=true carouselarrows=true carouselautoplay=true carouseltime=8000 showheader=false followtext=”Follow Us!”]
Is the Instagram feed not loading in your newsreader? Try loading this page in your browser to see the pictures.
We first interviewed Chuck and Jamey back in 2019 and released their episode in August of that year. We had a chance to catch up with them recently and that update is at the end of the episode where they tell us about the improvements they’ve made over the past five years. The passion they have for the industry is still very much what makes them who they are. Listen on for more details and see for your self just how passionate they are.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
In this episode of Cork Talk, we talk with Alan Ward from Saint Paul Mountain Farms in Hendersonville, NC! Saint Paul Mountain Farms produces wine as Saint Paul Mountain Vineyards and ciders as Appalachian Ridge Hard Cider. In this conversation, we touch on the history of the farm, what it means to be producing quality wines an ciders, and just how important preserving agricultural land is.
Wine Class with the Wine Mouths is back again! Join us as they talk about the wine style Piquette. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
One of our favorite North Carolina Wine regions to visit is the area just south of Asheville surrounding Hendersonville, NC. There you’ll find 7 unique wineries and vineyards each with a distinctive setting. This region also hosts an American Viticulture Area known as the Crest of the Blue Ridge, Henderson County. We recently had the opportunity to make a quick visit to Hendersonville back in February 2024. The team at Visit Hendersonville arranged our visit. Our recent trip had us visiting four of the seven vineyards, staying in a cozy farmhouse rental, and enjoying dinner in downtown Hendersonville.
Downtown Hendersonville, Credit Sam Dean
Hendersonville is an easy drive from most cities within North Carolina. With the exception of the coast, you’re looking at about 2 hours for Charlotte or Winston-Salem and Greensboro, and up to 4 hours from the Raleigh, Durham, and Chapel Hill. It’s also an easy trip for out of state visitors, starting at just 1 hour from Greenville, South Carolina, 2 hours from Knoxville, Tennessee, and about 4 hours from Roanoke, Virginia.
When we arrived in Hendersonville, we had ample time before our check in, so we decided to stop in at Sawyer Springs Vineyard. This was our first time at Sawyer Springs and it was a great stop. At the time of this post, they offer a table side wine tasting or a wine flight to explore on your own. We decided on the wine tasting. They specialize in small batch wines that are crafted from fun or unusual grape varietals that you don’t find very easily.
Check in time was approaching so we made our way to the farmhouse rental where we stayed for the night. The Wallace House was originally built in the 1800s and completely renovated in 2019. This five bedroom and two bath house sleeps 12 people and is an excellent location for your next visit. The Wallace house is on the vineyard and orchard property of Saint Paul Farms which produces wines for Saint Paul Mountain Vineyards and ciders for Appalachian Ridge Artisan Ciders.
Welcome to the Wallace HouseA wide open family room to enjoyOne of the family tables to enjoy breakfast.
After checking in to the Wallace House, we met with Alan Ward of Saint Paul Farms to interview him for our March 2024 episode of Cork Talk! Alan talked to us about his family’s history in the area, why he got interested in growing grapes and apples, and all that he’s doing to try and improve the quality of North Carolina Wine and North Carolina Cider. After wrapping up the interview, we walked over to the tasting room for a quick wine tasting before dinner. We didn’t get a chance to visit the cider tasting room, but we’ve been in the past. It’s always fun and worth a trip!
Welcome to Saint Paul Mountain VineyardsOur Tasting FlightA cozy wood burning fireplace for cold days.
We wrapped up our tasting and made the quick drive into downtown to enjoy dinner at Postero Restaurant on North Main Street. Postero specializes in well crafted New American Cuisine fusing different cultures, local ingredients, and a love for food that makes this restaurant a must. While you’re in their dining room, take a look around in the corners and be sure to look up. You might just find one of the 20+ dinosaur figurines that are hidden throughout the building. This tradition started out as a small prank with and quickly ballooned into a feature of the restaurant.
How many dinosaurs can you see? Joe’s shrimp and cacao e pepeMatt’s Sunburst Farms Trout
After dinner we made our way back to the Wallace House (stopping for a quick ice cream at the Celtic Creamery). When we got back, we enjoyed the peace and quiet and tucked in for the evening.
Saturday brought with it another fun day of wine tastings. We started at Burntshirt Vineyards, only 4 minutes from our farmhouse at Saint Paul Farms. There we started with an interview for our May 2024 episode of Cork Talk with VP of Operations, Jeff Plack. Jeff talked us through the history and property at Burntshirt Vineyards and explained how he got into the wine business. Right after that, we enjoyed lunch at the on-site restaurant and wine bar, the Vintners Table. They offer thoughtful menu of food selections from small plates to larger sandwiches and entrees. If you’re not interested in food, you can still enjoy a tasting flight or wine by the glass or bottle. It’s a great setting to enjoy some wine and food and just relax.
Inside the Vintners Table at Burntshirt VineyardsSpacious Grounds at Burntshirt VineyardsPlenty of seating for wine tastings at Burntshirt Vineyards
After finishing up our official tour, we had a little time before we needed to head back home, so we stopped in for a tasting at Marked Tree Vineyards. Marked Tree is only 7 minutes from Burntshirt Vineyards so we figured since we were in the neighborhood we needed to stop by. There we enjoyed an excellent tasting with lovely mountain views.
We wish we could have stayed longer and visited the other vineyards in the area, but we had to make it back home to check in on our cat Sami. Plus this way we have another excuse to make it back to Hendersonville very soon.
Welcome to Sawyer Springs WineryThe Chandelier at Marked Tree Vineyards
Below are some wine highlights from the vineyards we visited:
Wellington from Sawyer Springs – This Malvasia Bianca was light and delicate with floral notes and a grassy undertone all supported by bright and clean acids.
Centennial Farm Heritage from Saint Paul Mountain Vineyards – This Riesling has pear and lemon zest with that classic delicate petrol note. It was nicely balanced between citrus and mineral rich notes.
Vidal Blanc from Burntshirt Vineyards – This is a great wine that sits nicely between a Pinot Grigio and Sauvignon Blanc. It is grassy with lemon and lime zest with ample acids.
Reserve Chardonnel from Marked Tree Vineyards – This is a great alternative to a chardonnay. It is deep and golden with juicy acids and a toasty oak profile. It is super smooth with an overall note of vanilla and apples.
Special thanks to:
Alan Ward at Saint Paul Farms
Jeff Plack at Burntshirt Vineyards
Hailey at Marked Tree Vineyards
Becca at Postero
Leah Hughes King, Craig Distl, and Michelle Owens at Visit Hendersonville
Our first episode in our “Best of Cork Talk” series is revisiting our conversation with Charles and Ann Edwards from Baker Buffalo Creek Vineyard in Lawndale, NC!
Charles and Ann planted grapes on Ann’s family farm back in 2003. We discuss their inspiration for why they wanted to grow grapes and their desire to keep the farm in the family as well as up and running. We really enjoyed recording the episode back in 2019. It was a relaxing time and reflected the atmosphere and ambiance that you’ll find at Baker Buffalo Creek.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
In the Wine Light is National Drink Wine Day. National Drink Wine Day is celebrated annually on February 18th. This is not to be confused with National Wine Day which is celebrated annually on May 25th.
According to the the National Drink Wine Day website, the wine holiday is meant “to spread the love and health benefits of wine.” The site goes on to say, “Wine has played an important role in history, religion and relationships. We embrace the positive benefits of wine such as new friends, reduced risk of heart disease and the enhancement of food and life.”
National Drink Wine Day was founded by Todd McCalla. In addition to their website, you can learn more and celebrate by following them on Facebook and X.
Some of you could be like us and celebrate this wine holiday regularly. But give it an extra special try on February 18th!
Welcome to Season 6 of Cork Talk! We’re kicking off our new season with an interview with Laura and David Comer from Gioia dell Amore Cellars in Mayodan, NC! Laura and David purchased the vineyard at Autumn Creek as part of their mission to Scatter Joy. Their name and their mission is deeply linked in their history and they have a passion for bringing joy to everything they do.
One quick programming note. We’re celebrating our 6th year of Cork Talk with 6 episodes we’re calling our “Best Of Cork Talk” series. We will also have 6 new episodes this year. Each new episode will feature a new Wine Class with the Wine Mouths segment! For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
It’s a special Holiday Episode of Cork Talk! We invited a few of our fellow blogger and influencer friends to join us as we reflect on 2023 and talk about a few of our favorite things. In this episode you’ll hear from DeLauren Everitt of Blends & Blubbly, Jesse and Jessica of the Wine Mouths, Natalie Hampton of Tarheel Taps & Corks, Delayne and Andrew from Winey Friends, and Brianna Burns from the NC Wine & Grape Council! Our friend Arthur Barham of Merlot2Muscadine couldn’t join us in person, so we connected with him virtually.
Wine Class with the Wine Mouths is back. Join us as they take us through the final chapter in the history of wine. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
This episode features Hailey Klepcyk, the current President of the North Carolina Winegrowers Association! Hailey gives us a brief history of the association. When then move into discussing the upcoming annual Winegrowers Conference taking place in February 2024. After the break, we talk about the ongoing events that are hosted around the state including the Taste of NC wine pairing events as well as industry workshops.
Wine Class with the Wine Mouths is back. Jesse and Jessica continue the history of wine in the 1900s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
This episode features Jan Olsen from FernCrest Winery in Andrews, NC! Jan tells us about how she got her start planting a vineyard. Everything they do at FernCrest Winery, both at the vineyard site and the tasting room show how much they are trying to protect the environment. Jan also tells us about the inspiration for the name FernCrest and how that has made an impact in more ways than one.
Wine Class with the Wine Mouths is back. Jesse and Jessica continue the history of wine in the 1900s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
This episode features Steve Thompson from Nottely River Valley Vineyards in Murphy, NC! Steve talks to us about growing grapes in South Western North Carolina and how that is different than other parts of the state. He planted his vineyard in 2008 with a mix of vinifera and hybrid grapes with many of his plantings still existing today. Since then, he’s been working to figure out what grows well and makes a great wine that far out west.
Wine Class with the Wine Mouths is back. Jesse and Jessica continue the history of wine in the 1900s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
This episode features Erik Mitran and Erick Hurtado from Fire Clay Cellars in Siler City, NC! Erik and Erick tell us what it’s like making wine in the lower Haw River AVA. They’re constantly exploring different techniques to make the most of their climate all with the goal of making really good wine. As a family run small business, you really feel the care and passion everyone puts into it.
Wine Class with the Wine Mouths is back. Jesse and Jessica take us into the first part of the history of wine in the 1900s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
This episode features Dave Coventry and Andrew Gorczyca from Mountain Brook Vineyards in Tryon, NC! Dave and Andrew tell us how they’re working hard to demystify wine without robbing it of its magic. Over the past few years since Andrew’s family purchased the vineyard, they have been investing in the property and transforming the experience for customers.
Wine Class with the Wine Mouths is back. Jesse and Jessica talk to us about wine in the second half of the 1800s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
Welcome back for part two! This episode features Bob Binns, Cory Lillberg, Justin Taylor and special guest Karen Parker from Parker-Binns Vineyards in Mill Spring, NC! The team at Parker-Binns Vineyard are doing some great things. They are making the most of their terroir and producing some outstanding wines, while also creating an environment that is family friendly where you can come relax, have fun, and enjoy some great North Carolina Wine.
Wine Class with the Wine Mouths is back. Jesse and Jessica talk to us about wine in the 1800s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
This episode features Bob Binns, Cory Lillberg, and Justin Taylor from Parker-Binns Vineyards in Mill Spring, NC! The team at Parker-Binns Vineyard are doing some great things. They are making the most of their terroir and producing some outstanding wines, while also creating an environment that is family friendly where you can come relax, have fun, and enjoy some great North Carolina Wine.
Wine Class with the Wine Mouths is back. Jesse and Jessica talk to us about wine in the 1700s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
This episode features Cathy and Dan McLaughlin creators of Our Wine Flights, founding members of Fine Wines of North Carolina and documentarians who filmed Healthy Hope! Cathy and Dan are passionate about helping people in the industry. By establishing the Fine Wines of North Carolina they are seeking to elevate the profile of North Carolina Wine and attract new customers. Their documentary Healthy Hope explores the ground breaking research into the health benefits of the Muscadine grape and all the potential it has to help so many people.
Wine Class with the Wine Mouths is back. Jesse and Jessica talk to us about wine in the 1600s. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
This episode features Brianna Burns from the North Carolina Department of Agriculture and Consumer Services! In her role, she serves as the Executive Director of the North Carolina Wine and Grape Council. Her focus is to promote and elevate North Carolina Wine as a brand and to get people to try North Carolina Wine. In the second half, we talk about what North Carolina Wine means and how we can experience it.
Wine Class with the Wine Mouths is back. Jesse and Jessica talk to us about wine in the 1500s and just how much is still sticking around today. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
We’re talking Cider! In this episode, we talk with Katie Moore and Dan Fowler of Barn Door Ciderworks in Fairview, NC! The philosophy behind the ciders at Barn Door Ciderworks is that you should embrace the natural flavors of the apples themselves. This rustic simplicity is something that shines through in each of the ciders they make. This also make the ciders incredibly food friendly and more akin to wine rather than a brewed beer (cider is more like wine after all). Listen to our conversation see for yourself all the reasons you should give cider a try.
Wine Class with the Wine Mouths is back. Jesse and Jessica talk to us about wine in the the Early Middle Ages and the influence it has on today’s industry. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/.
Welcome to Season 5 of Cork Talk! In this episode, we talk with Mat Worrell and Katy Kidd the winemakers at Dynamis Estate Wines in Jonesville, NC! At Dynamis Estate Wines, you’ll find an elevated wine tasting experience in pursuit of defining a premium brand for North Carolina Wine. Mat and Katy talk to us about how this is a winemaker driven experience and how they’re continuing to push their brand even further.
Wine Class with the Wine Mouths is back. In this season, Jesse and Jessica will talk to us about the history of wine. Their first segment covers winemaking in the BC era. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
It’s a special Holiday Episode of Cork Talk! We invited a few of our fellow blogger and influencer friends to join us as we reflect on 2022 and talk about a few of our favorite things. In this episode you’ll hear from DeLauren Everitt of Blends & Blubbly, Jessie and Jessica of the Wine Mouths, Arthur Barham of Merlot2Muscadine and Natalie Hampton of Tarheel Taps & Corks!
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about Brett. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In this episode, we talk with Kari and Mark Barber of Pilot Mountain Vineyards in Pinnacle, NC! Kari and Mark purchased an established vineyard with a vision to make the most of the view. Their passion for hospitality is a driving force in how they make each guest feel welcome and at home.
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about TCA, more commonly known as Cork Taint. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In this episode, we talk with Donna and Greg Hutchins from Cellar 4201 in East Bend, North Carolina! Donna and Greg decided to plant a vineyard back in 2003. Once they had grapes growing, they established their customer base by contracting their winemaking with a local custom crush company and began selling their wines at wine festivals across the area. Once they started, there was no going back. Now, they’re remaining consistent to their brand by keeping it small and boutique.
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about volatile acidity. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In this episode, we visited Daveste Vineyards and talked with Caroline Karrick and Meg Tipton. Caroline become one of the owners of the vineyard in 2019 and Meg joined as winemaker in 2020. Since joining Daveste Vineyards, Caroline and Meg have been making improvements both in the tasting room and the winery.
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about lactones. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
The Spotted Lanternfly (SLF) is an invasive species of leafhoppers that feed on several important plants and crops including grapes. These pests latch on to the trunks of the grapevine and interrupt grape ripening and fruit development. The bug has a presence in the mid-Atlantic and was first sighted here in North Carolina in June of 2022. If you think you’ve seen a Spotted Lanternfly, head to https://ncagr.gov/slf/. This website give you key information about the bug as well as ways you can report your sighting.
If you’re listening in August or September, there’s a very real chance that you’ll might see these bugs in action. At this time of year, the Spotted Lanternfly is engaged in a mating swarm which is a period of high activity. Bugs can be seen swarming in the air and will be very noticeable. Amy tells us about the proactive measure the state is taking to help to control this pest and improve public awareness.
An Egg Mass (about the size of a wine cork)Nymph Lifecycle StageSpotted Lanternfly AdultWine CoasterWine Coaster BackBeer Coaster Beer Coaster BackSpotted Lanternfly Kids Activity Book
Closing Content
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about aldehydes. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org
Join us for part two of our conversation with Mark Friszolowski, the wine maker at Childress Vineyards in Lexington, NC! We continue our discussion focusing in on quality wines, what goes into making a great product, and how the wines at Childress can be considered iconic southern wines.
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about rotundness. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In this episode, we visited Mark Friszolowski, the wine maker at Childress Vineyards in Lexington, NC for an extended interview! Mark joined Richard Childress in opening the vineyard and winery in the early 2000s. Since then, Mark has been a fixture in the North Carolina wine industry and has made elevating the quality of North Carolina Wine a driving force in his work. This is part one of a special two part episode. Come back in July for part two!
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about lactones. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode is made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In the Wine Light is National Rosé Day. This wine holiday was established in 2014 by Bodvár House of Rosés as way to celebrate everyone’s favorite pink drink. National Rosé Day is celebrated annually on the Second Saturday of June. In 2022, that’s Saturday, June 11th.
Rosé is made in three ways:
Maceration – The skins of red grapes (usually picked early for higher acidity) are left to macerate in the juice for hours to a couple of days.
Saignée – This is the bleed off method. Saignée is the past participle of the French verb saigner meaning to bleed. Here within the first few hours of making red wine, some of the juice is bled off into another tank for rosé. Not only does this produce rosé, but it intensifies the resulting red wine too.
Blending – A bit of red wine is added to a tank (or some other container) of white wine to make rosé. Generally less than 5% of the resulting rosé will have come from red wine.
Rosé is one of the most versatile wine styles when it comes to pairing with food. It will go with almost any food from cheeses to salads to Thanksgiving dinner. It’s the perfect wine to bring to a party if you don’t know what’s being served.
We’re big fans of rosés particularly those made from the maceration method. Do you have a favorite rosé?
In this episode, we sit down with Larry and Elisabeth Mueller from Brandon Hills Vineyard in Yadkinville, NC. Larry and Elisabeth purchased the vineyard just over 5 years ago as a way for Larry to embrace his passion for wine. They have made some major changes at the vineyard and have more planned for the future.
Wine Class with the Wine Mouths is back. This time Jesse and Jessica tell us about terpenes. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up! This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
So, what are some ways to celebrate NC Wine Month? We’re glad you asked! Here are a few of our ideas!
Visit a local tasting room. Go for a tasting or an afternoon picnic or both! Visit ncwine.org to plan your trip!
Buy local wine! Either at a local store or better yet, from the winery itself!
Drink local wine! Celebrate with your favorite bottle of North Carolina wine. Dry, sweet, red, white or rosé, there’s something for everyone out there!
Ask for local wine at restaurants and wine bars. It’s NC Wine Month! Encourage restaurants to do their part.
Encourage your friends and family to join in. There are plenty of folks leaving in NC who have no idea that we’re in the top 10 for wine production in the country!
Talk about NC Wine on social media! Be sure to use the hashtags #NCWine and #NCWineMonth! Let’s get them trending!
Take a picture of what NC Wine you’re drinking!Share with us on Social Media! We’ll do our best to retweet or repost! Don’t forget the #NCWine and #NCWineMonth hashtags!
Follow us! We’re on Facebook, Instagram, and Twitter. Just search for @NCWineGuys. We’ll give you tips on where to go and what to drink!
Follow the official North Carolina Wine accounts on social media! Find them at “North Carolina Wine” on Facebook and @ncwines on Twitter and Instagram!
Catch up on Cork Talk! We’re well into season 4 of Cork Talk, our podcast all about the local wine scene in North Carolina. Subscribe and enjoy every episode. Find Cork Talk at our website or wherever you get your podcasts.
In the Wine Light are two wine holidays for the last full week of North Carolina Wine Month, National Wine Day and National Chardonnay Day. Both are celebrated during the same week in 2022.
National Chardonnay Day is celebrated annually on the Thursday before Memorial Day, so the date is different year to year. In 2022, with Memorial Day falling on May 30th, National Chardonnay Day is May 26th. Chardonnay is one of the most widely planted varieties in the world and is one of our favorites. From stainless to barrel fermentation to sparkling to even desserts wines, Chardonnay is a versatile grape.
Some of you could be like us and celebrate these wine holidays regularly. But give it an extra special try on May 25th and May 26th!
In this episode, we sit down with Jonah Hoosier of Stony Knoll Vineyards in Dobson, NC. Jonah is director of operations at Stony Knoll which includes vineyard management and winemaker.
Stony Knoll Vineyard is situated on a century family farm that has been farmed for over 120 years. Jonah is part of the sixth generation of the family. Farming the land has been a part of the history of the family and continues to be a strong part about what makes Stony Knoll special.
Wine Class with the Wine Mouths is back. This time, we have an interesting conversation about thiols. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
We hosted our first ever Open that Bottle of North Carolina Wine Nights in 2020 to celebrate our local wine industry during the COVID-19 Pandemic. We continued with another in 2021 to kickoff North Carolina Wine Month. So, in 2022, continue to support the industry and to kickoff off North Carolina Wine Month, we’re hosting another Open that Bottle of North Carolina Wine Night. Join us on Sunday, May 1, 2022, to celebrate our local wine industry and all that we love about North Carolina Wine.
So how can you participate?
Select a bottle of North Carolina Wine, Mead, or Cider.
Open it on the evening of May 1, 2022.
Take a picture and post on social media.
Share why you chose that bottle, who you shared it with, and more.
Tag the winery, vineyard, meadery, or cidery and tag us too @NCWineGuys.
And use #NCWineNight and #NCWineMonth on your posts!
Wineries and vineyards across the state are planning special events and promotions.
And be sure to share our Facebook Event with your friends and family!
And don’t forget to share your love of North Carolina Wine during all of May using hashtags #NCWine and #NCWineMonth!
This episode features Nico von Cosmos from Stardust Cellars in North Wilkesboro, NC! At Stardust Cellars, Nico focuses on recreating ancient winemaking techniques including overwintering, ancestral sparkling wines and meads, and wild fermentations.
Biodynamic practices in winemaking and farming are also a driving force that sets Stardust Cellars apart from the others. Biodynamic is an old concept about living with the land. This means growing grapes and other crops while using what natures provides to help counteract pests and other vineyard problems. It is not an easy practice, but it does pay off in terms of quality and environmental impact.
Wine Class with the Wine Mouths is back. They explore esters and how versatile they are in wines. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine & Grape Council. You can find out more information about the council by going to their website https://www.ncwine.org
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
In the Wine Light we continue our series on American Viticultural Areas (AVAs) in North Carolina. Our focus in this post is the fifth AVA in North Carolina, the Appalachian High Country. This is North Carolina’s second AVA shared with another state. In this case, it is two states, Tennessee and Virginia.
Linville Falls Winery – Linville Falls, NC
The petition for creating the Appalachian High Country AVA originated from Johnnie James, owner of Bethel Valley Farms on behalf of the High Country Wine Growers Association. The area has been known as the High Country for many years due to the higher elevations of the Appalachian Mountains.
Banner Elk Winery – Banner Elk, NC
The Appalachian High Country AVA is distinguished from the surrounding areas and other AVAs due to topography, climate, and soils. At the time of the petition to establish the AVA, there were 21 vineyards and 10 wineries.
Due to the shorter growing season and cooler climate of the high country, hybrid grapes varieties are more widely grown. Seyval Blanc, Marquette, Marechal Foch, Frontenac, and Vidal Blanc are some of the most popular varieties. You can also find vinifera varieties in smaller quantities such as Riesling and Pinot Noir.
Also, most vineyards are planted on slopes with angles of 30 degrees or greater. This also means vineyards tend to be terraced to prevent erosion. Due to this harvesting is mostly done by hand.
The High Country is a popular destination in any time of year. From Christmas tree farms and skiing in the winter to the blooms of late spring and summer to the colorful leaves of fall, there’s plenty to enjoy year round. Plus, there’s great wine too!
Quick Facts
Name: Appalachian High Country
Petitioner: Johnnie James, owner of Bethel Valley Farms on behalf of the High Country Wine Growers Association
Effective Date: November 28, 2016
Square Miles: 2,400
Counties within boundaries: All or Portions of Alleghany, Ashe, Avery, Mitchell, and Watauga Counties in North Carolina; Carter and Johnson Counties in Tennessee; and Grayson County in Virginia
Geography: Elevation ranges from 1338 ft to over 6000 ft with most vineyards planted between 2290 ft to 4630 ft
Climate:The average annual temperature is 51.5 degrees with a growing season that averages 139 days.
Soil: Derived from igneous and metamorphic rocks such as granite and gneiss; Well-drained with a fine, loamy texture
The petition for creating the Upper Hiwassee Highlands AVA originated from Eric Carlson, owner of Calaboose Cellars, on behalf of himself and members of the Vineyard and Winery Operators of the Upper Hiwassee River Basin group.
FernCrest Winery Tasting Room – Andrews, NC
Name
The Upper Hiwassee Highlands name was chosen due to the AVA’s location along the upper portions of the Hiwassee River, from the river’s headwaters in Towns County, Georgia, to the Hiwassee Dam on Hiwassee Lake in Cherokee County, North Carolina. The portion of the river that flows north of the dam, outside the proposed viticultural area, is often referred to as the “lower” river. Highlands denotes the high, rugged, regions of the southern portion of the Appalachians and are terms used by businesses and organizations within the AVA.
Nottely River Valley Vineyards Tasting Room – Murphy, NC
Shared with Georgia
Upper Hiwasee Highlands was the first AVA in North Carolina to be shared with another state, in this case, Georgia. It covers portions of Cherokee and Clay counties in southwestern North Carolina and portions of Town, Union, and Fannin Counties in northern Georgia.
Nottely River Valley Vineyards – Murphy, NC
At the time of the petition in 2013 there were 26 commercial vineyards located throughout the proposed viticultural area, growing approximately 54 acres of French-American hybrids, American grape varieties, and Vitis vinifera.
Today the Upper Hiwassee Highlands AVA continues to produce top quality grapes and wines. From the scenic mountain views to the quaint mountain towns and friendly people, it’s a great wine destination for North Carolina.
Quick Facts
Name: Upper Hiwassee Highlands
Petitioner:Eric Carlson, owner of Calaboose Cellars, on behalf of himself and members of the Vineyard and Winery Operators of the Upper Hiwassee River Basin group
Effective Date: August 14, 2014
Square Miles: 690
Counties within boundaries: Portions of Cherokee and Clay in North Carolina and Towns, Union, and Fannin in Georgia
Geography: Elevation ranges from 2000 to 2400 ft which is lower than most of the surrounding area and the AVA boundary approximating the boundary of the watershed for the upper portion of the Hiwassee River
Climate: Warmer than the surrounding regions to the north, east, and south and slightly cooler than the region to the west with 161 to 168 freeze free days
Soil: Deep, moderately to well drained, and moderately fertile
The petition for creating the Haw River Valley AVA originated from Patricia McRitchie on behalf of local grape growers and winemakers. The Haw River Valley name was chosen because the Haw River.
Grove Winery – Gibsonville, NC
The Haw River’s name is derived from the Sissipahaw Native Americans who once lived in small villages along the river. The boundaries of the AVA are composed of nearly all of the Haw River’s watershed. At the time of the petition there were over 60 acres of vineyards and 6 wineries within the proposed boundaries.
Grapes growing at Grove Winery – Gibsonville, NC
Today the Haw River Valley continues to be an important wine growing region for North Carolina. Situated between the booming Research Triangle and the Piedmont Triad, it’s easily accessible from two of North Carolina’s largest metropolitan areas.
Quick Facts
Name: Haw River Valley
Petitioner: Patricia McRitchie on behalf of local grape growers and winemakers
Effective Date: April 29, 2009
Square Miles: 868
Counties within boundaries: Portions of Guilford, Alamance, Caswell, Chatham, Orange, and Rockingham
Geography: Elevation ranges from 350 ft in the southeastern corner of the boundary to over 800 ft in the northwestern corner
Climate:Temperatures are moderate with more precipitation as compared to the surrounding areas. The growing season and frost-free days generally run from April 1 to November 1.
Soil: Variety of soil types that are deep and well drained; These tend to be acidic with low fertility.
In the Wine Light we continue our series on American Viticultural Areas (AVAs) in North Carolina. Our focus in this post is the second oldest and only AVA to overlap another AVA in North Carolina, the Swan Creek AVA.
Raffaldini Vineyards – Ronda, NC
The petition for creating the Swan Creek AVA originated from Raffaldini Vineyards on behalf of the original Vineyards of the Swan Creek trade association. The Swan Creek name was chosen because the community in the center of the AVA is known as Swan Creek. Also, East and West Swan Creeks run north from the Brushy Mountains and form Swan Creek which empties into the Yadkin River three miles west of Jonesville.
Merlot growing at Shadow Springs Vineyard – Hamptonville, NC
After the Civil War, farming become a primary focus of the area which continues today. At the time of the petition in 2006, there were three wineries and 75 acres of vineyard within the proposed AVA’s boundaries.
Budbreak at Laurel Gray Vineyards – Hamptonville, NC
Today, the Swan Creek AVA is home many more acres of vineyards with seven tasting rooms. More tasting rooms, vineyards, and wineries will be opening within the next few years. Currently, the Swan Creek AVA has the most dense concentration of vineyards and wineries in North Carolina.
View of the Blue Ridge Mountains from Piccione Vineyards – Ronda, NC
Quick Facts
Name: Swan Creek
Petitioner: Raffaldini Vineyards on behalf of the original Vineyards of Swan Creek Association
Effective Date: May 27, 2008
Acres: 96,000
Counties within boundaries: Portions of Wilkes, Yadkin, and Iredell
Overlap with Yadkin Valley: The northern 60% of the Swan Creek AVA is also a part of the Yadkin Valley AVA. The lower 40% is outside of the boundaries of the Yadkin Valley.
Geography: Elevation ranges from 1000 ft to 2000 ft within the AVA boundaries with the Brushy Mountain being a prominent feature
Climate:Temperatures and precipitation are slightly cooler and less wet than the rest of the Yadkin Valley partly due to the Brushy Mountains
Soil: Primarily saprolite, a soft, clay-rich soil derived from weathered felsic (acidic) metamorphic rocks of the Inner Piedmont Belt such as granites, schists, and gneisses
This episode features Lyndon Smith, Amie Fields, Kether Smith, and Deric McGuffey from Botanist & Barrel Cidery & Winery! Botanist & Barrel has two locations. The farm, production site, and original tasting room is located in Cedar Grove, NC. They opened a second tasting room in Asheville in 2021 which sells their products as well as other natural wines and ciders.
At Botanist & Barrel, they focus on being minimalistic and wild. This means they work with what nature gives them. The only tools they work with are time, temperature, and the barrels they work with. Working in this way, they can produce a wine or cider that is a true expression of terroir. Another philosophy they follow is less is more. This concept lead to their first pet nat cider (also called Less is More) and captures everything they’re trying to do.
Wine Class with the Wine Mouths is back. They explore methoxypyrazines and how they impact wines. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
This episode was made possible in part by a grant from the North Carolina Wine & Grape Council. You can find out more information about the council by going to their website https://www.ncwine.org
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
The petition for creating the Yadkin Valley AVA originated from Patricia McRitchie on behalf of Shelton Vineyards. The Yadkin Valley name was chosen because the area had been known as the Yadkin Valley since pre-colonial days with the Yadkin River being a prominent feature.
Vineyard #1 at Westbend Vineyards – The first Vinifera planting in the Yadkin Valley
At the end of the 20th Century, the once thriving tobacco growing region was turning to a new crop, wine grapes. At the time of the petition there were over 30 growers within the original boundaries of the AVA and 3 bonded wineries.
Cabernet Sauvignon growing at Hanover Park – The second winery in the Yadkin Valley
A petition by Alliston Stubbs of Cedar Ridge Vineyards in Reeds, NC asked to include additional land in Davie and Davidson Counties in the new AVA. This petition was accepted. Other petitions to expand the area of the AVA were denied.
Boundaries of the Yadkin Valley AVA
Today the Yadkin Valley is home to some of the most premier wineries in North Carolina. New vineyards are being planted and new wineries are coming online. The region and AVA are fast becoming a wine tourism destination.
Quick Facts
Name: Yadkin Valley
Petitioner: Patricia McRitchie on behalf of Shelton Vineyards
Effective Date: February 7, 2003
Acres: 1,416,000
Counties within boundaries: Wilkes, Surry, Yadkin, and portions of Stokes, Forsyth, Davie, and Davidson
Geography: Elevation ranges from 3800 ft in Northwest Wilkes County to 694 in Northwest Davie County. Latitude is between 36°00′ and 36°30′ N.
Climate:Temperatures and precipitation are moderate as compared to the surrounding areas. The growing season and frost-dates fall within the optimum range for cultivation of premium vinifera grapes.
Soil: Soils are mostly clay with clay or fine Loamy subsoils with good drainage. The tend to be acidic with low fertility.
In the Wine Light we’re revisiting our series on American Viticultural Areas (AVAs) with a particular focus on the six AVAs in North Carolina. Over the next few months, we’ll dive into each of these six North Carolina AVAs. We’ll also look at the seventh proposed AVA that’s pending approval.
But we’ll start with what is an AVA. The Alcohol Tobacco Tax and Trade Bureau (TTB) is the government agency charged with approving and designating new AVAs. Per their website:
An American Viticultural Area, or AVA, is a specific type of appellation of origin used on wine labels. An AVA is a delimited grape-growing region with specific geographic or climatic features that distinguish it from the surrounding regions and affect how grapes are grown. Using an AVA designation on a wine label allows vintners to describe more accurately the origin of their wines to consumers and helps consumers identify wines they may purchase.
So, an AVA is a designated grape-growing region within the United States that has specific geographic features or a unique climate that distinguishes it from other grape growing regions. Our AVAs are similar to appellation designations in France (AOC/AOP) and Italy (DOC/DOCG) although not as stringent. For example, American AVAs don’t restrict what grapes can be grown in a given AVA .
An AVA designation allows winemakers to taut the unique terroir of a particular region. Some AVAs come with a level of prestige allowing wines to claim higher selling prices. A wine with an AVA designation must be made of at least 85% of the grapes in the wine having been grown within the AVA.
According to the TTB’s website, to establish a new AVA, you must have these three things:
A proposed name, as well as evidence showing that the name is currently used to describe the region of the proposed AVA.
A description of the geographic and/or climatic features that distinguish the proposed AVA from the surrounding regions and have an effect on how grapes are grown, along with evidence to support your claims of these distinctive features.
A written description of the proposed AVA boundary and the appropriate U.S.G.S topographic maps with the boundary drawn on it.
The petition undergoes a lengthy review and approval process sometimes taking years.
What would you like to know about AVAs in North Carolina? Leave us a comment.
Welcome to season 4 of Cork Talk! This episode features Chad and Crista Guebert from Golden Road Vineyards in State Road, NC! Chad and Christa opened the tasting room at the vineyard just last year. Both of them have a background in IT consulting and decided they wanted to get away from their computer screens and do something they are passionate about.
They purchased Golden Road Vineyard in 2018. At the time, it was an established vineyard which was an important factor in their decision. They began their wine journey in Virginia where they took wine education and winemaking classes through classes offered at a local community college in collaboration with local Virginia wineries. Their search for vineyards in Virginia kept pushing them further south and eventually they found a home just over the border here in North Carolina.
Wine Class with the Wine Mouths is back. This season, Jesse and Jessica will take us through the different components that go into the flavors we taste and aromas we smell. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook, Instagram and TikTok @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
We also touch on a very important topic. The Spotted Lantern Fly is an invasive species that is threatening grapes and other food crops on the east coast. For more information, head to YouTube to watch this video from North Carolina Agriculture: https://www.youtube.com/watch?v=tIPcYSXsqhk
In the Wine Light today, December 23, 2021, is the celebration of Festivus. Created in 1966 by Daniel O’Keefe and popularized during an episode of the hit TV show, Seinfeld, Festivus is celebrated with Feats of Strength and the Airing of Grievances. So, in that spirit, we’re back for the fourth year to air a few wine grievances. This is our one post a year that’s not entirely positive. Many of these grievances are repeats from previous years, but there are a new one or two and some updates. So, sit back, pour a glass, and read on!
These are in no particular order:
Too Busy. Our lives in 2021 were just too busy with other obligations to have much time for visiting wineries and posting about them. 2022 doesn’t appear that it will get a ton better, so bare with us as we do the best we can.
Too many hashtags or using hashtags that don’t apply. This still gets on our nerves. You don’t need 14 million hashtags on your post especially if they’re hashtags no one else uses. And just because you’re drinking wine in a given region, that doesn’t make it a regional wine. So, don’t post about the Apothic Red you’re drinking in Charlotte and call it #NCWine. Wine is about a sense of place. Apothic Red’s place is not in your wine glass.
Poor tasting glasses. We’re still glass snobs. Please no glasses with the “lip” around the rim. These just don’t show wines well. Upgrade the glass and the experience!
Stemless glasses. Some people love them. We hate them. You’re constantly holding your glass by the bowl and then warming the wine with your hand which can then affect the taste. Stick with a stemmed glass which brings us to our next grievance.
Holding a wine glass improperly. You should hold the glass by the stem. We did a whole blog post about it.
“Fruited” wines. We’re still wondering why do we need pomegranate, green apple, cranberry, cherry, pineapple and umpteen other fruits added to our perfectly fruity grape wines? Wine grapes produce wines with an abundance of fruit flavors. Let the grapes speak for themselves. And if you want a fruit wine, then just make it from fruit.
Wine slushies. Seriously, why is this still a thing? Ok, maybe in the summer then it’s 95 degrees and 10,000% humidity, but wine is already extra calories, do you really need all that extra sugar?
Children in at wineries and vineyards. It’s sad that this is still an issue. This is our #2 grievance (behind being too busy) if we had to rank them. Children can’t drink. Don’t bring them with you to a winery. Wining is an adult thing and many of us wish to adult in peace and quiet. But, please bring your well behaved dogs and cats. We love pets!
Farm to fork restaurants who don’t have local wine on their lists. This is probably #3 on our grievance list right after the kids at wineries. Don’t call yourself a farm to fork locavore restaurant if you don’t have local wine on this list. There’s just no excuse! And make those wines available for pick up for those who don’t want to eat inside a restaurant right now.
So, that’s our list for this year. And keeping with this theme, leave us your comments of what’s your grievances are. Just avoid personal attacks.
In this episode, we sit down with four of our blogger friends to bring you a special Holiday Episode! In this episode, we feature Pam from Food and Wine Chronicles, Jessica from the Wine Mouths, Arthur from Merlot 2 Muscadine, and Dave from Vino-Sphere! We talk about the things you should look for in a holiday wine pairing. We then move on to suggested wine styles to consider for your holiday table (oh yes, and we do talk about Joe’s mulled wine).
Wine Class with the Wine Mouths is back. This time they talk to us about Cabernet Franc. For more information about the Wine Mouths, head to https://www.winemouths.com/ or find them on Facebook and Instagram @Winemouths. The Wine Mouths theme was written and performed by Joshua Morris. You can find him at twitter.com/joshtimejosh.
Closing Content
If you like this episode, please leave us a rating and review. It really helps spread the word. Subscribing and sharing with a friend is another great way to support Cork Talk.
Did you know we have a Patreon page that offers Patron Only content, early access to episode, blooper reels, and more? Head to patreon.com/CorkTalk to learn more and sign up!
This episode was made possible in part by a grant from the North Carolina Wine and Grape Council. For more information, please visit https://www.ncwine.org/
In the Wine Light and just in time for the holidays is Mulled Wine and Cider!
Mulled Wine and Cider are always favorites in the cooler months of the year. We often serve Mulled Wine during the holidays or on days with wintry weather. We have gone through several iterations of recipes. Most have been made just using red wine as a base with bit of bourbon. A few years ago, we found a recipe that incorporated wine, cider, bourbon and tawny port. We have played with it a bit and would like to share it with you.
If you are looking for a warm mulled drink that is just slightly sweet, give this recipe a try. If you would like a sweeter version, you could always add honey or brown sugar to taste or start with a sweeter wine.
Start with spices. You will need cardamom, whole cloves, star anise, whole black peppercorns, whole allspice, cinnamon sticks, and a whole nutmeg.
Crack the cardamom pods. Toast the cracked cardamom pods, star anise, cloves, peppercorns, and allspice berries in a skillet for just a few minutes. Two – three minutes is all you need. Stir constantly to prevent burning. The smell will be divine!
Next, make your cheesecloth bundle with sliced ginger, orange peel, and your toasted spices. Secure with butcher’s twine.
In your slow cooker, pour in your liquid ingredients including the juice of half an orange. Stir.
Add your cheesecloth bundle, cinnamon sticks, and sprig of rosemary. Heat on low for two hours. Then remove cheesecloth and sprig of rosemary. Grate fresh nutmeg. Stir. Heat on low another two hours. Remove cinnamon sticks and turn setting to warm. Serve warm.
Here is the full recipe:
INGREDIENTS
3 Whole Star Anise
5 Whole Green Cardamom Pods, Cracked
1 Teaspoon Whole Cloves
1 Teaspoon Whole Allspice Berries
½ Teaspoon Whole Black Peppercorns
1 Teaspoon Grated Orange Peel
1.5” Fresh Ginger, Peeled and Sliced Thinly
2 cups Apple Cider
1 bottle Dry Red Wine
1 cup Tawny Port
¼ cup Bourbon
Juice of ½ an Orange
6” Sprig of Rosemary
3 Cinnamon Sticks
Freshly Grated Nutmeg
4 Quart Slow Cooker
Cheesecloth
Butcher’s Twine
METHOD
Heat small non-stick skillet over medium heat.
Once the skillet is hot, add Star Anise, Cardamon, Cloves, Allspice, and Black Peppercorns.
Toast for 2-3 minutes stirring constantly to prevent burning.
Place toasted spices in cheesecloth along with Grated Orange Peel and Ginger.
Secure with Butcher’s Twine.
Pour wine, cider, port, and bourbon into slow cooker.
Add cheesecloth bundle, rosemary sprig, and cinnamon sticks.
According to the Cab Franc Day website, Cabernet Franc is believed to have been established in the Libournais region of southwest France sometime in the 17th century, when Cardinal Richelieu transported cuttings of the vine to the Loire Valley. December 4th is the anniversary of Cardinal Richelieu’s death which is why we celebrate Cab Franc Day on that date.
Parent Grape
Cabernet Franc is also the parent grape of at least three other Bordeaux varieties: Cabernet Sauvignon, Merlot, and Carménère. It is also the parent to an obscure Spanish variety known as Hondarribi Beltza found mostly in the Basque Country.
Plantings Around the World
In addition to its native Basque region in France, Cab Franc is planted elsewhere in France in Bordeaux and most famously in the Loire Valley. There are also significant plantings in the Italy, Spain, Chile, and the US.
Cabernet Franc has gained a large footing on the East Coast of the US. It’s popular in the Finger Lakes and on Long Island in New York as well as Virginia. Cab Franc continues to gain footing in North Carolina as well. It’s one of our favorite varieties and pairs wonderful with North Carolina BBQ, either Lexington-Style or Eastern-Style.
In North Carolina
One of the largest planting of Cabernet Franc in North Carolina is the six acres at RayLen Vineyards in Mocksville. We reached out to winemaker Steve Shepard for some thoughts on growing Cab Franc in the Yadkin Valley of North Carolina. Steve tell us, “Cab Franc has been a work horse for us in that we utilize it in many ways.”
Steve goes on to tell us that RayLen’s vineyard is planted with 3 of the highest rated French clones, 214, 327, and 312. He gave us more detailed information on each clone:
Clone 214 is known to express raspberry and violet flavors and recommended not to exceed more than 50% of the planting.
Clone 327 recommended not to exceed 30% of the planting as it produces structured and powerful wines. Our block is 52% clone 214 and 48% clone 327. The fruit from these clones are used to produce Cab Franc varietal, and in blends Carolinius, Category 5, Eagle Select.
Clone 312 is known as a higher yielding than average so it sets the stage for a Rose. Our Cab Franc Rose is produced from this block, clone 312.
RayLen 2018 Cabernet Franc
Steve mentions that “Generally, Cab Franc in the vineyard preforms better than most other vinifera reds.” It is more tolerant of heat, wet and disease. In the winery, on bountiful years, Steve is able to separate the clones throughout the aging process before he establishes the final blend. He says, “It’s interesting to note the unique characteristics of each and how they knit together.”
