Tastings & Events
Drinking Like Bickham
Wines of Western Europe
with Bickham Kelly of Tryon Distributing
Saturday, July 30th, 1 – 4 pm
This weekend, Bickham Kelly will be hanging out behind the bar pouring wine, where it’s guaranteed to be a cool 70 degrees. Bickham will be featuring some new finds from the ‘Old World’ that you won’t want to miss, starting with dry, refreshingly crisp Spanish white wine made primarily from the Verdejo grape – Telmo Rodriguez’s ‘Basa’ Blanco. Coming to us from Rueda, a region in Spain known for aromatic white varietals, this wine is ideal for the sweltering summer heat. Dry, unoaked, and with a perfect balance of stone fruit and chalky minerality, you’ll need a bottle or two just for Saturday.
Next, Bickham will give you a sneak peek at one of the wines being poured at the Garland ‘Corsica & Beyond’ wine dinner in a few weeks – a Vouvray from Catherine & Pierre Breton. Imported by Kermit Lynch, this biodynamic Loire Valley Chenin is a delight. Tiny production, low yields, and exquisite wine, this is small production artistry at its best. Apple and pear skin are front and center, along with vibrant acidity and an exceptional body and mouth feel.
For reds wines, Bickham will be keeping it relatively light given the heat, starting with a Northern Italian red blend from Bardolino produced by Corte Gardoni. In the Bardolino region, Corvina and Rondinella – grapes commonly associated with Valpolicella – dominate, but the wines are typically lighter-bodied than their neighbors, as the ‘Le Fontane’ demonstrates. Bright, vibrant cherry and cranberry fruit are showcased on the light, lithe body. Mild tannin on the finish make this an ideal warm weather red.
Bickham will close his weekend show with a really fun wine coming to us from the French island of Corsica – Domaine Giacometti’s ‘Cru des Agriate’. While it’s made primarily from Sangiovese, the island terroir gives it a unique expression that’s unlikely to remind you of other Sangioveses you’ve had previously. It features a floral, aromatic nose with loads of ripe red cherry, and a palate with some grip and herbal character that will make it sing with your burgers or steaks off of the grill.
Stay cool and see you this weekend!
2014 Telmo Rodriguez ‘Basa’ Blanco, Rueda, Spain ($15.99)
2015 Domaine Breton ‘La Dilettante’ Sec, Vouvray, France ($23.99)
2014 Corte Gardoni ‘Le Fontane’ Red, Bardolino, Italy ($15.99)
2014 Giacometti Cru des Agriate’ Red, Corsica, France ($24.99)
Corsica & Beyond: Wine Dinner at
with Thomas Morgan of Kermit Lynch Wines
at Garland, 14 W. Martin Street, Downtown Raleigh
Tuesday, August 16th, 7:00 pm
$65 per person (plus tax and gratuity)
We had so much fun teaming up with Cheetie and her talented crew from Garland at our Rosé Garland event in the shop, that we’re teaming up with them once again – this time on their turf!
Thomas Morgan of the illustrious wine importer Kermit Lynch – an advocate for small, artisan winemakers from France and Italy for over 40 years – will be joining in to pour wines from Corsica and continental France while Cheetie is putting together an inspired family-style 4 course menu plus intermezzo to match.
Cheetie is still putting the finishing touches on her menu, but given how delicious her food is and how quickly her dinners sell out, if you want to attend call Garland at 919-833-6886 to secure your seat now.
Now Taking Reservations!
Rare Earth Farms to Table Popup Dinner
featuring Foggy Ridge Cider and Lucettegrace
at The Raleigh Wine Shop
Thursday, August 18th, 7:30 pm
$55 per person (plus tax)
We’re excited to announce more details on our next popup dinner in the shop where we’re teaming up with three great gastronomic enterprises – Foggy Ridge Cider, Rare Earth Farms, and Lucettegrace – for one delicious evening.
For this sit-down dinner in the shop, Stacey Sprenz from Foggy Ridge Cider in Virginia will be coming to the shop to show how their handmade ciders deserve a place at your dinner table. Justin Livesay – head chef for Rare Earth Farms – will be crafting a thoughtful three course menu in his mobile kitchen featuring the all natural, grass-fed, grass-finished beef and heritage pork from Rare Earth Farms and local produce from neighboring farms that will bring out the best in the cider. To complete the evening, dessert is being created by no less than Daniel Benjamin and his team at Lucettegrace.
About the Cider
Foggy Ridge Cider is one of our exceptional artisanal provisioners here at the shop that give the same care and attention to their apples we expect from our wineries to their grapes.
In 1997, Diane Flynt planted a cider orchard in the Blue Ridge Mountain area of Virginia and started making crisp, traditional ciders that reflect true apple cider flavors as well as the mountainous region from which the apples come from. It’s not common in the cider world for producers to grow their own apples. Most are bought from around the country, or around the world, from multiple orchards and are then fermented and bottled by a separate conglomerate. Their commitment to crafting ciders from small batches of a variety of apples makes their cider as far away from grocery store cider as the wines we carry are from ‘Two Buck Chuck.’
Their spectrum of ciders are artfully blended and vary from year to year depending on the harvest, creating a unique profile for each bottle, lending themselves to an abundance of food pairings. If you’ve never had a true artisanal cider, you’re in for a treat!
About the Farm
Started in 2008, North Carolina natives Karl Hudson and Mann Mullen took Karl’s family farm in Zebulon as a launching point to create a sustainable, humane, farm to share with their friends, families and neighbors, offering the best tasting, highest quality beef possible.
Quality doesn’t come easy. As the only farm in Wake County approved by the Animal Welfare Institute and exceeding its rigorous standards for quality and health of animals, the farmers at Rare Earth Farms are committed to raising humanely treated beef and pork not only because it is the right thing to do but it also leads to a healthier, and more delicious, quality meat.
Many farms claim ‘grass-fed’ beef but also feed their cows corn to push them quickly, and unnaturally, to maturity. Unfortunately, as soon as a cow eats corn, many of the health benefits of eating a natural grass diet quickly disappear leading to sicker cows and less nutritious beef. Rare Earth Farms feed their cows only natural grasses and are the only farm in Wake County to proudly carry the stringent certification of A Greener World for ‘grass-fed, grass-finished’ beef.
Since its founding in 2008, they have grown their farm to include not only the most stress-free cattle in town, but hogs as well as chickens – strictly for their eggs – with the same love and attention they give their cows. You can find their cuts in the finest restaurants around the Triangle and at the State Farmers Market, but now you can also sample their delicious all natural, grass fed, grass finished beef in burger form on their food truck.
About the Food Truck
Although we love all of our friends in the food truck community, this isn’t your everyday food truck. To begin with, this truck is an extension of Rare Earth Farms – the only such farm with a food truck – that focuses on burgers as a vehicle to promote the quality and taste of their all natural, ‘grass-fed, grass-finished’ beef and farm fresh products.
Not only is this the only farm with a food truck, but it is perhaps the only food truck with a Chef with such an impressive resume. Culinary Institute graduate Chef Justin Livesay has a diverse cooking background including classic French, southern, sushi and Asian fusion working at such restaurants as One, Waraji, The Cowfish Raleigh and at Universal Studios, and Buku, calling himself “a classically French trained Sushi Chef”.
About the Dinner
The common thread in all of Justin’s food and experiences is a dedication to crafting delicious meals from start to finish from the best ingredients possible, including Rare Earth Farms beef. He’s working hard on creating a three course menu that will go beyond just the delicious burgers they serve off the truck, but will highlight the epitome of freshness from using local herbs, vegetables, and fruit, as well as the highest quality meat from the farm. Each of his dishes will be expertly paired with the hand-made artisanal ciders from Foggy Ridge, as Justin and Stacey collaborate to bring out the best in both the food and the cider.
It’ll all be topped off with a forth course of dessert, crafted by our good friend Daniel Benjamin and his talented pastry team at Lucettegrace to pair with a dessert style cider from Foggy Ridge. The details are all coming together and it will certainly be the cherry on top of an amazing meal.
Check back here in the coming weeks for more details on the menu and the ciders that will be poured and discounted throughout the evening, but make your reservations now by email or by phone at 919.803.5473 so you don’t miss out on the exceptional value and unique culinary experience right here in the shop.
919.803.5473 – firstname.lastname@example.org