Tag Archives: market

White Pinot Noir Could Be Your New Fave

Caleb Flint of Wine Merchants in WS offered me a bottle of Amity Vineyards White Pinot Noir, Willamette Valley 2017 for an honest review. We are grateful for the opportunity (and the wine). All opinions are my own.

My favorite kind of wine is red wine. And of the reds, my favorite has been Pinot Noir. And no that has nothing to do with the film, Sideways. 😀 . Though a Malbec sometimes does sometimes hit the spot.  I also do try to support NC Wine as much as possible but I do like to change up.  So when Wine Merchants talked about a White Pinot Noir, I was intrigued. After grabbing a bottle,  I took a little time and meal planning for when to enjoy it. Mr. foodie and I like wine, but we have two kiddos at home and sometimes we can’t just open a bottle up and enjoy. And we rarely finish a bottle between the two of us in one night. Plus, I wanted to have a mushroom pasta dish. I am particular like that.

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Then the night came. Opened up a bottle of the White Pinot on a pasta night. I enjoyed a glass while cooking. What we found was a lightly fruity, very clean wine with body that drinks quite easily alone and is wonderful with pasta, cheese and poultry and particularly, mushrooms. Bonus points if you can manage that in one dish, which we did (a browned butter balsamic mushroom sauce over ravioli with grilled chicken). The photo of the dish didn’t come out well. But I’ll make it again and share the recipe.

The wine went perfectly. I have a feeling this is going to be in the regular rotation.

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i see you

White Pinot Noir is gaining in popularity but is still considered somewhat “rare” compared to other varietals.  it takes a special process because Pinot Noir grapes are obviously red. This is an excerpt from VinePair.

To make white wine from red grapes, winemakers take careful steps to ensure that there is minimum contact, or maceration, between the pre-fermented must and color-giving grape skins. To eliminate maceration for white Pinot, only a small amount of the grape’s juice can be fermented into white wine.
Free-run juice is released when grapes are piled, and their skins break under their own weight. In white winemaking, this produces the highest quality wines because there’s minimal contact with bitter skins and seeds. Free-run juice, and occasionally must from a very light pressing, are used to make Blanc de Noirs still wines.

White Pinot Noir also listed as Pinot Noir Blanc or Blanc de Noirs.  In Winston-Salem, you can find Amity Vineyards for about $25 at Wine Merchants & Vin 205 Wine Bar at 205 S. Stratford Rd. in Winston-Salem.  (336) 765-8175.

By the way, if you haven’t been to Wine Merchants or the bistro next door, get yourself over there. The restaurant is one of the most underrated spots in all of the Triad. Read about them here.  Site of 2 Chef’s Tables! That’s how good.

Cheers!

The 411 on Canteen Market & Bistro

A previous version of this story can be found at YES! Weekly

Oh my, have I found my happy place!

Children get Disney. What’s my adventure land? A beautiful little restaurant that has a little market inside so I can order food, shop while I wait, or just swing in and shop, seeing something new every time. Look!

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That’s Canteen Market & Bistro. Billed as a gourmet market and dining experience, you have no doubt of its intended function as soon as you breeze in. Plus there’s a beautiful, communal bar right in the center to ground the entire gleaming 6,000 square foot space. It’s dreamy. Heaven I tell you! 

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The business, opened in September, is the love child of Claire Calvin and Eric Swaim, (I’m sorry if that sounds awkward).  She of The Porch Kitchen and Cantina and Swaim, her neighbor at Hoots Roller Bar and Beer Co at West End Millworks. The two had talked for a couple of years about opening up an urban market. When the space at 411 West 4th Street, also known as Commerce Plaza, became available, it was originally conceptualized by the property owners as a fine dining restaurant. But Claire and her dream of a downtown market with a distinct urban feel could not be dissuaded. “This space would be too big just a market or just a restaurant but altogether, it just works.”

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I have to agree. The market side of the restaurant features staples like pasta and sauces, some on the higher end, but still budget friendly for a night “in,” as well as local sauces like Ya’ll Sauce, made in Winston-Salem, and international sauces, mustards, grits, gourmet crackers, bread mixes, jams, jellies, endless varieties of pickles, you name it.

Mr. foodie will tell you that I get positively giddy in places like Canteen.

Claire says they’re just getting started and happily takes suggestions for fun items to add. During my visit there, she had to step away to help a customer who had a request for a product not on the shelves but Claire took note of it…the customer also had her arms full. She had come for one thing (don’t we all) and appeared to need a basket. Claire hastily retrieved a mini-cart. We joked that her budget was no longer limited by what she could carry in her arms and she went on her way.  So helpful! 

In the back, the dining area sits adjacent to a beautifully curated wine and beverage area,called “The Cellar,” with hard to find boutique wines, fortified and specialty styles, and local and international craft beer, kombucha, coffee and artisanal mixers featuring companies that have a story to tell.

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Eric and the bev team put a great deal of thought into the beverage program. The large communal space features the obligatory craft cocktail menu. For beer, there’s a NC focus behind the bar, with everything on draft while the cooler includes beers from around the world. And the wine at the bar boasts a relatively new, tap concept.  “All wine by the glass is all being poured draft. It eliminates waste and ensures freshness, which is something we really wanted to commit to. When it’s on draft, there’s no light and no oxygen to make it go bad. It’s the perfect temperature for white and for red and gives you control over your pour,” he says. “It’s very concise at the bar with a trip around the world in the back.”

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In front, the kitchen is where Chef Chris Almand, formerly of West End Cafe, is making menu items for the bistro for dine-in and take home and the pastry chef is making the sweet treats. The refrigerator case is stocked with local pimento cheese, goat cheese, deli items…items a customer can run in and grab to go for a quick snack or lunch on the run. Calvin says the menu will change often to reflect what is in season and what is available from their partner farm, Whit Acres.

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This restaurant and market is already seeing tons of support from the local restaurant community. It’s getting some much deserved attention. Y’all check it out! 

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Canteen will have an official grand opening this weekend featuring market samples, wine tastings, demonstrations and giveaways. Visit their social media for more details.

Wanna Go? Canteen Market and Bistro is located at 411 West Fourth Street, Winston-Salem. Hours are Monday-Sunday 10am-10pm.   

Vin 205 Farm to Table Bistro

Foooooodies.

OMG. Please eat here. ‘Nuf said if you ask me  but I’ll go a touch further.

I’ve enjoyed a few great meals with mr. foodie at Vin 205 recently. One was a Wine and Swine Dinner that blew us away and blew our wine budget too, lol…because we bought some great new wine.

So good, in fact, that we decided to bring Chef Oren Feuerberg in on one of our Chef’s Tables. Four courses, family-style, with a great group of foodies and friends.

Read about it here in my latest food column in YES! Weekly! 

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Vin 205 has a little wine market with all kinds of lovely wine,  plus local meats, boutique cheese, chocolates and wine accessories and they have plans to add even more. Vin 205 also has a great-looking brunch. Check them out!
Our next Triadfoodies Chef’s Table will be announced later this week. We’ll be doing a special kick-off of our High Country Events in October with Vidalia (date announced soon) and our November Chef’s Table returns to the Triad at Sophie’s Cork & Ale in Lexington on November 13. You’ll see that update in a future email.

Cheers!