Tastings & Events


Summer in Paris

with Robin Bodwin of Proof Wine & Spirits
Saturday, June 24th, 1 – 4pm

Come spend a (virtual) summer evening in Paris with Robin this Saturday as she will be pouring wines from around the number one wine producing country in the world. She’ll start with two iconic French whites – a classic Burgundian Chardonnay and a refreshing Muscadet. We will then enjoy a lovely rose from the Rhône, and follow with a Syrah/Grenache blend from the same region. It’s sure to be a fun and tasty experience!

Our tasting begins with the crisp and delightful Muscadet, from producer Marc Ollivier at Domaine de la Pepiere. This wine has a tight complexity of flavors from herbal to floral, and a lovely wet stone minerality. Anise rounds out lime flower, white fruits, and lemon for a truly refreshing experience.

manciatOnward to one of the most sought after Chardonnays in the Macon-Charnay region of the Maconnais. The producer, Jean Manciat, uses exclusively stainless steel to age his Chardonnay. This allows for the fruity, floral aromas and flinty minerality to truly find expression in this wine.

Next we’ll travel to the Rhône Valley where we first get to taste a rosé from the village of Sablet, made mainly from Cinsault. Vibrant and aromatic on the nose, with expressive minerality, delicate spice, and earthy tannins, this rosé really stands up for itself. Damp earth and strawberry flavors make this a perfect sipper.

We end our tasting with the Domaine Amido Côte du Rhône Village ‘Signargues.’ A delicious mélange of fresh fruit and bracing acidity, this wine is an ideal nightcap to a warm summer’s day. Offering hints of spice and notes of white and purple flowers, we just can’t get enough of this beautiful and classic Grenache, Syrah, Mourvedre blend.

See you Saturday!

2015 Domaine de la Pepiere Muscadet, Loire Valley, France ($16.99)
2015 Jean Manciat Macon-Charnay, Burgundy, France ($20.99)
2016 Piaugier Sablet Rosé, Rhone Valley, France ($15.99)
2013 Domaine Amido ‘Signargues’ Rouge, Rhone Valley, France ($13.99)

All wines tasted will be discounted:
10% off by the bottle
15% off 6+ bottles (mix or match)

Upcoming Events

Just a Few Seats Left!
Natsuzake: Summer of Sake Dinner
sake barrels web
with Standard Foods & Vine Connections Sake

Tuesday, June 27th, 1 – 4 pm
at Standard Foods Restaurant
$60 per person (plus tax and gratuity)
Reservations Required


We’re teaming up with the brilliant crew at Standard Foods and leading sake importer Vine Connections for a unique and exploratory dinner that is bound to be a highlight of the Summer. We’re breaking the sake barrier – that sake is only appropriate with sushi and Japanese cuisine – and presenting to you an inspired meal cooked up by the Chef Eric Montagne, that highlights this Japanese beverage of choice with the foods we’ve come to love in our own locally focused American and Southern dishes from Standard Foods.

The Sake
It can be surprising how complex and varied sake can be, given that there are only three ingredients involved – water, rice, and koji. Sake, though brewed more like beer, is very much like wine when it comes to the ways it can be enjoyed with a vast array of food. Many of us consider sake as a beverage to be enjoyed with traditional Japanese fair – namely sushi – but the beverage is so much more versatile than that and pigeonholing it to only an accompaniment for raw fish does it a diservice.

doi brewery
Sake expert Jonathon Edwards of Vine Connections is a sake specialist from Chicago and he is quite passionate about his craft. He teaches sake classes and much like us with wine, loves when first-time sake drinkers experience their first ‘Aha!’ moment and fall in love with the beverage. When he is not out and about growing the sake community, Mr. Edwards enjoys jazz, cross country skiing, and a nice glass of shochu – Japanese whiskey. A most charming individual, we are delighted to have him on board at the dinner to take us all on a sake journey to experience our own ‘Aha!’ moments as we explore the bounds of sake.


The Restaurant
Relaunched and thriving to glowing reviews in the fall of 2016 under the guidance of Chef Eric, Standard Foods Restaurant has become a staple in the Raleigh community for their artisanal and local-centric menu.

standard foods crew
They take great pride in being the sole presence of its kind in the Raleigh area – a grocery store meets butchery meets farm-to-table restaurant.

standard foods foodsThey provide shoppers and diners with a unique experience of being able to dine on high quality, ethically raised meats and produce that they are able to buy from the butchers counter and grocery to take home and experiment, or have prepared for them as part of the tasty menu Chef Eric Montagne has cooked up inside the restaurant.

Chef Eric, a native of eastern North Carolina, followed a cooking path that took him from his grandparents kitchen to Colorado and back again. Eric is an alumni of Vivian Howard’s eclectic Boiler Room Oyster Bar in Kinston and of Chef Jeff Osaka’s highly regarded “12” in Denver. Eric’s style of working with responsibly fished seafoods, sustainably raised meats, and other locally sourced ingredients and then crafting them into unpretentious, delicious plates influenced by Southern history and modern technique is garnering more and more praise by the day.

chef eric kitchen
The Dinner

This dinner is our way to showcase the talents of the Standard Foods team and to demonstrate how an ancient and mesmerizing beverage can be paired with foods perhaps considered unorthodox. Chef Eric and his team are excited to bring y’all five sake with four savory courses. Even koji – used in the production of sake – will be an ingredient in preparing some of the items you will find on your plate at Standard Foods. Check out the menu here!We hope you will enjoy these pairings and the company of your fellow curious Triangle diners. Kanpai!

for this unique and intimate dinner of the Summer!

Next Thursday!
Meet the Winemaker

with Alex Crangle of Balo Vineyards
Thursday, June 29th, 6 – 8 pm

Next Thursday night, we’re welcoming into the shop Alex Crangle, the head winemaker of Balo Vineyards in Alexander Valley, California. Here, the Mullens Family is dedicated to maintaining organic and biodynamic practices on their estate vineyards in one of California’s milder growing areas, perfect for the cool climate grapes Alex specializes in – including several variations of Pinot Gris and Pinot Noir that we’ll be trying.

alex crangle
About the Winemaker
When we first met Alex more than a year ago, we were blown away by his knowledge, passion, and attention to detail in his winemaking. With an extensive background in all things fermentable, he’s a fount of wisdom who loves talking about wine. Although he’s got a formal background with an oenology degree from UC Davis as well as a stint at Doemens Acadamy in Münich where he learned from the pros how to brew beer, his passion lies in the fields and cellars, getting his hands dirty.

balo sortingAfter working in cider houses, breweries, and wineries all around the world, Alex decided that if he wanted to make great, natural Pinot Noir, Alexander Valley was his destination.

Here is where he applies his craft. By working in the younger-vine fields of Balo Vineyards, his itch for exploration and experimentation can be scratched. It’s truly become a project for Alex from the ground up – to create beautiful wines from nothing but the land he was given to work with. If you’ve been wondering about how organic and biodynamic practices in the vineyard impact the quality and flavor of the wine you taste, mark your calendar today and don’t miss a chance to chat with Alex.

About the Vineyards
Acquired by the Mullens family in 1998, the vineyards are becoming some of the best in the region. Alex will tell you – an overwhelming majority of the winemaker’s work is done in the vineyard, tending the vines and keeping a careful eye on the myriad of things that can go wrong. As such, site selection is one of the more critical early decisions that goes into eventually crafting outstanding wine built around terroir.

balo vineyards
The Balo Vineyards are ideally situated in California’s Alexander Valley, where dry heat warms the vines during the long summer days, and a cooling fog regularly rolls in to keep the vines from getting too hot. This natural air conditioning effect allows for a long, balanced growing season that regularly produces grapes of the highest quality, and that are perfectly ripe.

balo sheep
A small (14 acres), family owned farm, located in an ultra unique California microclimate and tended with the utmost care by exceptionally knowledgable and skilled artisans? Those are some of the characteristics we see repeatedly in extraordinary wineries, and Balo is no exception. Join us next Thursday as Alex takes you through several examples of what makes Balo so interesting and the types of wines we get truly excited about.

2014 Balo Pinot Gris, Alexander Valley, California ($29.99)
2016 Balo Pinot Noir Blanc, Alexander Valley, California ($34.99)
2015 Balo Vin Gris Rosé, Alexander Valley, California ($29.99)
2013 Balo Estate Pinot Noir, Alexander Valley, California ($50.99) 

All wines tasted will be discounted:
10% off by the bottle
15% off 6+ bottles (mix or match)