Up and Coming Weekly is a weekly publication in Fayetteville, NC and Fort Bragg, NC area offering local news, views, arts, entertainment and community event and business information.
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Grapes and Hops by BETH SOLZMAN-CARPENTER Benjamin Franklin is credited with having said that “Wine makes daily living easier, less hurried, with fewer tensions and more tolerance”. Perhaps local wine-shop owners Teresa Swint and her father, Howard Johnson, “no we don’t own hotels, tee hee” says Swint, had similar thoughts when they decided to open Grapes & Hops on Ramsey Street seven years ago. Swint said she had long thought that there needed to be a wine shop on the north end of town. When she and her dad decided to go into business together, it was an obvious choice for them. Before opening Grapes & Hops, Swint, an accountant, and Johnson, who retired from hospital administration, admit they knew nothing about wine and beer. With a huge learning curve to overcome, and armed only with a desire for knowledge, they threw themselves in feet fi rst. Becoming masters in their fi eld, their focus now is on their customers. Swint says that where wine was once consumed more by retirees, a younger demographic is now embracing the experience. “I am not sure why the resurgence,” says Swint. “My only thought is that you can have so many different experiences with wine, reds versus whites, etc., whereas a gin and tonic is a gin and tonic.” The wines at Grapes & Hops come from all over the world, however, some, like Duplin, Shelton, Raylen and Dennis originate right here in the Tarheel state. Swint says her store specializes in good customer service and that they will gladly special order wines for their patrons. Every Friday the store opens new wines and offers free samples. She adds that by purchasing in a shop that employs wine stewards, you can receive personal recommendations and suggestions. If you’re looking for a theme for your next party, Swint says that “wine tastings can be a fun thing to host.” Local wine enthusiast, David Evans, and Swint, both, suggest having a theme to your wine-tasting. “Cabernets from South America or Sauvignon Blanc from New Zealand,” is a good place to start says Swint. She adds that “the difference in growing regions and the taste of the wines would surprise most people.” When asked to describe the steps involved in tasting, Evans explains, “before tasting the wine, hold the wine up to a light or against a white background and assess Continued from Page 12 embraces the motto of the vineyard: He enjoys life to the fullest, takes many things casually, with the exception of his wine. When it comes to his wine, he is a perfectionist, carefully testing and balancing each and every vat of wine. Also something of a health nut, Andrews does not add any preservatives to his wine. “If you can’t pronounce it, it shouldn’t be in the wine,” he said. The vineyard offers four different varieties of wines: white wines, red wines, blush wines and port Style. The Carlos is a full-bodied dry white wine. The Magnolia is a favorite of many visitors. It has the sweet taste that many in the South prefer in their wines. It has a rich fruit taste with a apple and pear fi nish. A recent offering is a Muscat, which has a slightly sweet, aromatic and sensual taste. It expresses cantaloupe and honeydew fl avors over a citrus core structure. The Noble and Noble Evening Pleasure are signature red wines. The Noble is full bodied with a berry and spice overtone. It is cold fermented, and ends dry. The Noble Evening Pleasure is soft and sweet with wild berry overtones. Two of the most popular wines are the port-style wines: the Red Velvet and the Frost Velvet. The Red Velvet is a blend of the vineyards Cabernet Sauvignon and the Noble. It has a sweet beginning and a dry fi nish, which by in large comes with its alcohol content of 15.4 percent. This wine has been featured on Good Morning America, MTV and was selected as the ceremonial wine of the U.S. Army Special Forces and the U.S. Army John F. Kennedy Special Warfare Center and School. WWW.UPANDCOMINGWEEKLY.COM the color. White wines will be pale to golden, depending on its age, whereas red wines will range from light red to almost black. The darker the red, the heavier the fl avor.” The next step Grapes and Hops offers a wide array of wines to residents of North Fayetteville. according to Evans is to “swirl the wine in the glass. After you swirl, look at the sides of the glass and you will see streaks coming down the sides. These are called ‘tears’ or ‘legs’. If the legs come down thin and quick then it’s probably a light and low-alcohol wine. If the legs come down slower and thicker, it’s probably a heavier and higher-alcohol wine.” The wine gets swirled again, then it’s time to inhale the wine’s aroma. According to Evans, “If it’s a red wine, it may be earthy and spicy and may be Old-World style, whereas a New-World wine may be fruity.” The best step in the process comes next. “Taste the wine,” says Evans. “Notice how it feels at the tip of your tongue, in the middle and on the sides of your mouth. Be aware of how long you can taste the wine after you have swallowed it.” Both Evans and Swint suggest having food available should you host a wine tasting. Swint says to serve “both soft and hard cheese, plain crackers and fruit.” If you prefer trying your hand at making your own wine or beer, Grapes and Hops also sells supplies to get you started. In addition, they make lovely gift baskets that are perfect for every occasion. Visit them at 5407-C Ramsey Street or give them a call at 822-8700 for more information. The winery is open Tuesday through Friday from 10 a.m. to 6 p.m., Saturday from 9 a.m. to 6 p.m. and Sunday from noon to 5 p.m. While the winery is fl exible on tours, as a rule, tours start every hour on Saturday and Sunday, with tours on a request basis during the week. For more information, visit www. uwharrievineyards.com. Mountain Vineyards Once you leave the Piedmont, you can head to the mountains where a number of vineyards wait to entertain you. A little more than a decade ago the 167-year-old Shore farm in Boonville grew tobacco as it had for many years. Realizing that he had to diversify or face being the last of six generations to farm the land, Neil Shore, chose a different crop. He enrolled in Surry Community College’s viticulture program in the 1990s. A farmer since he was 16-years-old, Shore planted 15 acres in grapes in 2001, and named the winery Sanders Ridge after one of his ancestors. “He learned that there’s not a lot of difference between growing grapes and tobacco,” his wife Cindy said. “His inspiration was to pass something along to his kids and still keep the farm viable.” Cindy manages the tasting room and works at the family’s certifi ed organic vegetable farm. Neil’s daughter Jennifer helps a few days each week. Nine grapes are planted including Viognier, Chardonnay, Cabernet Franc, Cabernet Sauvignon and Merlot. Cindy believes they’re the only North Carolina winery to plant Muscat Canelli, a cousin of Riesling. Their French-American hybrid Chambourcin is bottled as Sweet Kate, a fl oral delight named for another ancestor. Sanders Ridge is open daily (except Christmas, New Years and Easter) noon to 6 p.m. For more information, visit www.sandersridge.com . Raffaldini Winery owners trace their roots to 14th century Mantua in the Lombardy region of Italy where their ancestors were farmers with a long history of growing their own grapes and making their own wine. They purchased the Yadkin Valley winery property in 2001 after surveying more than 60 sites. “This location is exceptional because it has some of the same characteristics and features as in central and southern Italy,” said Thomas Salley, marketing director for Raffaldini. The family planted more than 30 different grapes on 43 acres before settling on those that have proven to be successful. “We focus on Pinot Grigio, Vermentino, six varieties of Sangiovese, Montepulciano and Orange Moscato. This year we planted some Nero d’Avola,” Salley said. They also grow Malbec and occasionally buy Cabernet Sauvignon, Merlot and Cabernet Franc from other local growers. The fi rst vintage was bottled on site in 2003 and an early tasting room opened in 2004. During 2007, the family constructed a villa reminiscent of Italian family homes with an events room upstairs and a tasting room downstairs. Their members gather at the villa for private tastings and club events including the annual Italian Festival in September. Raffaldini is open Mondays from 11 a.m. to 5 p.m., Wednesday through Saturday 11 a.m. to 5 p.m. and Sunday 1 to 5 p.m. Tours are Wednesday to Sunday 1-4 p.m. For more information, visit www. raffaldini.com. JULY 13-19, 2011 UCW 13