Perfect pairings

Wine dinner at Gioia dell’Amore Cellars

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  Guests gather around tables in the Gioia dell’Amore tasting room for the food-wine pairing dinner.

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  These wines were featured in the food-wine pairing dinner.

As Laura and David Comer, owners of Gioia dell’ Amore Cellars, celebrated their second year of owning the winery at Autumn Creek Vineyards, they planned their first food and wine pairing dinner for early November. The dinner’s caterer, Pepper Moon Catering, did a fabulous job of creating dishes that really complimented the wines.

This Texas couple realized their dream of owning a winery in 2021 when they bought Autumn Creek Vineyards in Rockingham County, near Mayodan. They gave the winery a new name that means “Joy of love,” while keep “Autumn Creek Vineyards” as part of the name.

At this sold-out event, Laura started out by telling the guests that the food changes the taste of the wine, not vice versa. So she encouraged everyone to taste their wine first, then taste the food, returning to the wine to see what differences we observed.

First course: Brie, bacon and blackberry glaze grilled cheese

The first course was a brie, bacon and blackberry glaze grilled cheese sandwich paired with Flirt Sparkling Wine. The salty, richness of the grilled brie and bacon, with a slight sweetness from the blackberry glaze, made this first course a great companion to the wine. This sparkling wine, made by the method champenoise, is 100% Chardonnay. The crispness of this wine paired well with the rich, saltiness of the grilled cheese, which some at our table considered their favorite course.

Second course: Fall quinoa salad with butternut squash, craisins and pumpkin seeds

The second course was a small quinoa salad with butternut squash, craisins and pumpkin seeds, served up on an endive leave. The sweetness of the squash, craisins and pumpkin seeds — all great fall flavors — paired well with the First Blush Dry Rose, made with a blend of all estate-grown Chambourcin and Merlot. The dryness and citrusy flavors of the rose help offset the sweetness of the salad.

The next three courses were not only paired with wine, but were cooked with wine.

Third course: Baked Mahi-Mahi, served with garlic spinach

The third course was baked Mahi-Mahi with a Chardonnay caper sauce and the added treat of baby spinach with garlic butter, tucked under the Mahi. The sauce brought a brightness to this very mild fish, and many people commented on how much they enjoyed the spinach. The Off-Dry Riesling was bright enough to compliment the fish without overpowering.

The fourth course was just as hearty as the third: Merlot-braised beef short ribs with tomatoes and herbs. It was served over the top of a creamy risotto and paired with Cabernet Sauvignon. The rich sauce for the short ribs complimented the velvety smooth Cabernet. The short ribs were so tender that we could cut them with a fork.

Fifth course: Apple tart with caramel drizzle and Mayo River White reduction

The final course was an apple tart with caramel drizzle and Mayo River White reduction. Mayo River White is a sweet wine made from North Carolina Muscadine Carlo grapes. The dessert was paired with Glowing Ember Sweet and Spiced Red Wine. This just-released wine has spices associated with fall apple desserts – cinnamon, anise, ginger, and dried orange peel. The sweet and sour flavors of the apples were mellowed by the spices of the wine. Many people said this was their favorite pairing.

I was also impressed with the creativity of the vegetarian dishes for those who requested them. Though sometimes caterers take the easy way out by simply providing extra vegetables for those not eating meat, Pepper Moon provided substantial portions of grilled tofu as a substitute for the Mahi and marinated cauliflower as a substitute for the short ribs. Those who had these dishes were especially pleased.

Decorations for the tables provided a warm, fall atmosphere – peacock-colored tablecloths, with peacock feathers and dried fall grasses adorned each table in the tasting room, and the fireplace provided warmth and light.

Cabernet Cabin

An extra treat for us was being able to spend the night at the vineyard in the two-bedroom Cabernet Cabin. The winery has several overnight accommodations, including another one-and-a half-bedroom Cabin in the Vines across the vineyard, and four suites, with king bed, bath and a small kitchen with microwave. The cabin was very comfortable, clean and well-equipped for a family or two couples. Standing on the porch at night, we could see so many stars in the dark sky. It was nice to have such a short “commute” to our evening residence following the dinner.

The evening was also a fundraiser for the local Toys for Tots program, which provides toys for local children at Christmas. Throughout the evening, Laura and David raffled off wine and other goodies to support the cause. Overall, it was a fun evening! After this successful event, Laura and David want to offer more wine and food pairing dinners, with the next one sometime around Valentine’s Day. So, visit their website or sign up for their emails to participate in the next one.

Visiting Hendersonville wineries

We recently joined other influencers touring wineries in Western North Carolina’s Crest of the Blue Ridge AVA. It was our first visit to the area since it became one of the state’s wine destinations, and we were not disappointed with what we experienced and tasted there. Crest of the Blue Ridge lists seven vineyards, all within a short drive of Hendersonville, Flat Rock and Mills River.

We heard many stories of people in professional careers making a return to a long-time family farm and others looking for a new path in the wine industry.

The AVA is known for its elevations – 2,000-3,000 feet – and it straddles the Eastern Continental Divide. The climate here is known for warm days during the growing season and cooler nights, producing some very fine Vinifera and French American hybrid wines. One grower said this area has, “the most diverse climate in the world.”

Souther Williams Vineyard

Owners Ken Parker and Angela Adams named their winery Souther Williams to honor Ken’s grandparents, Carrie Southern and JK Williams. They opened their tasting room in 2015 on a family farm, and planted vines on the property in 2016. Their goal was to plant varietals that were not commonly grown in the area, such as Grüner Veltliner, Blaufränkisch (also known as Lemberger) and Saperavi.

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This vineyard was established in 2015, on a family farm dating back to the 1800s. Of nearly 10,000 acres in what was Hooper’s Valley, 35 acres of the original farm remain. Eight are planted in vines, with plans to expand to five more.

We were treated to the sip and hike experience, walking through the vineyards (with one really tough hill to climb), stopping to refill our glasses along the way. One of the stops was at an old springhouse, used by early residents for refrigeration.

The tasting room is open during the warmer months to allow mountain breezes to cool guests. Outside, there are lots of Adirondack chairs overlooking the nearby vines. If you don’t want to stray too far from the tasting room, there are several Airbnb properties onsite where you can spend a few nights.

St. Paul’s Mountain Vineyards and Appalachian Ridge Cidery

St. Paul’s Mountain Vineyards and Appalachian Ridge Cidery share the same property and owner Alan Ward, one of nine generations to farm this land. There are two tasting rooms located just across the road from each other, and both include large, open patios overlooking the vineyards. On weekends, there is live music.

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Both European varietals and hybrids grow here, along with 14 varieties of apples for cider making in this area that is also known for its apple production. The cider varieties are more frost tolerant than some apple varieties. After exploring cider production in Normandy, France, Ward and his apple consultant Marvin Owings decided to plant several Normandy varieties of apples to use in cider production.

Winemaker Kelly Rivera has created some outstanding ciders and wines, including Appalachian Ridge Sugarloaf Mountain Cider, one of three winners of this year’s Governor’s Cup for North Carolina wines. Rivera came to North Carolina from Texas during COVID, looking for an East Coast winery to call home.

Marked Tree Vineyards

The modern tasting room of Marked Tree Vineyards sits atop a hill, just yards away from a lone chimney known as the “ghost house.” The winery was a long-time dream of owners Tim Parks and Lance Hiatt, who left professional careers to follow their dream of owning a winery in 2015.

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Tim led us on a stroll through the vineyard, sharing information about their grapes, cultivation practices, soils and climate. At an elevation of 2,300 feet and situated on the Eastern Continental Divide, the site drains well and benefits from winds that protect vines from disease.

We were treated to brunch here and also tasted a variety of wines, including several that earned recognition in the NC Fine Wines competition.

The name of the vineyard comes from the Native American practice of bending trees to mark paths through the woods. It is symbolic of the owners choosing their own path in the wine industry.

“What you see isn’t where it started,” Tim told us. “This started as a napkin and a dream in Walla Walla, Washington.”

Stone Ashe Vineyards

Craig and Tina Little, owners of Stone Ashe Vineyards, planted vines in 2015, with trellises running straight up a hill near the entrance to the tasting room and dropping away from the site in the back. Craig Little was looking for a vineyard site in Virginia, but he decided on land in North Carolina instead. The tasting room includes quite a bit of outdoor space and stunning views of the mountains.

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We were greeted with a glass of 2022 Riesling. We also tasted their 2021 Sauvignon Blanc and 2020 Coppedge Hill, a Bordeaux blend of Cabernet Sauvignon, Petit Verdot and Merlot.

Gradually, the venture has become a family affair, with their two sons working in the vineyards, helping develop sustainable practices that enhance the quality of the wines. One son said he had told his father he would work on the farm for a year, but he enjoyed the work and decided to stay.

A highlight of the visit was getting a Kubota ride to the top of the vineyard to see the expanse of the site, then riding back down the hill, right between the vines. Not quite a rollercoaster experience, but pretty close.

Point Lookout Vineyards

The Point Lookout name reflects the experience you’ll have “looking out” from the 3,000 foot elevation vineyard and winery across the mountains, including stunning views of nearby Sugarloaf Mountain. Owner Mike Jackson had a chain of coffee shops in Charlotte before deciding in 2015 to return to his family farm to start a vineyard.

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Jackson took our group to the highest point of the vineyard, to look over the estate, where his family once grew apples. The tasting room, which opened in 2018, is expansive and rustic, with lots of open and outdoor space. An underground barrel serves as a naturally cool event space and barrel aging room.

Point Lookout opened their tasting bar to us, and I tried the barrel-fermented Chardonnay, Petit Verdot and Javin, a nod to Jackson’s experience in the coffee business, a semi-sweet wine with notes of coffee and chocolate.

We ended our long day with a delicious dinner of barbecue and vegetables at Point Lookout, watching the sunset over the mountains. Perfect!

May wine tastings with Merlot 2 Muscadine

Arthur Barham of Merlot2Muscadine media is known for his wine tastings, pairing foods with wines he wants to share with fellow wine lovers. In honor of NC Wine Month in May, Arthur hosted two tastings to allow his wine friends to taste and compare North Carolina wines with wines from other producers. The result? So much fun and a new appreciation among the tasters for sparkling wines and Tannat.

Salty snacks paired with the sparkling wines.

A newly minted Sommelier I, Arthur enjoys the planning and pairings that go into his wine tastings. “I love conducting wine tastings especially when I get to expand a person’s knowledge of wine or promote their curiosity about learning more,” he said.

Arthur’s tasting event for sparkling wines drew a some stormy response. We had barely started the tasting, and Arthur was explaining various methods for creating sparkling wine, when suddenly the wind picked up, rain started to pour, and the lights went out. No more slides!

But that didn’t stop the fun. With light from the windows, candles and cell phone flashlights, we started pouring and tasting four NC sparkling wines and rating them. It was clear that our group had a diverse palate and preferences in sparkling wines. In the end, the group’s favorites were sparkling wines the 2022 Raffaldini Augurirom and 2019 Piccione Vino di Lusso.

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  With candles and lanterns, the tasting continued even without lights.

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  The sparkling wines for the taste testing revealed.

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  Brianna Burns and Arthur Barham enjoy dessert after wine tasting.

The sparkling wines were paired with some yummy, salty rich foods, including French fries, horseradish potato chips, candied bacon strips and prosciutto-wrapped dates. We finished it all off with cheesecake and strawberries with whipped cream.

Tasting 2: Tannat

If you are a lover of red wines, you’ve surely tasted Tannat, which is produced in Europe, South America and North America. As we learned from our tasting, North Carolina is making some pretty good Tannats.

Tasting sheet and seven (plus one!) Tannats to taste! Go!

Arthur rented a community center in Fuquay-Varina to host this tasting. The foods he served up included barbecued pork and smoked turkey, with “drunken beans” and a chocolate brownie for dessert. Participants in the tasting included Matt Kemberling and Joe Brock, the NC Wine Guys; Brianna Burns of the NC Wine and Grape Council, Dave Nershi of Vino Sphere, and Dathan Kazsuk and Jen Primrose of Triangle Around Town and Local 919 wine and beer shop.

We took an hour to taste and rank seven Tannats, including three from North Carolina, two from Virginia, one from Texas, and one from both France and Uruguay.

The third-place winner was the 2008 Kerrville Hills Tannat from Texas; second place went to a 2019 Surry Cellars Tannat from NC; and the top pick was the 2019 Shelton “259” Tannat, also from NC.

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  Arthur introduces the Tannats for tasting.

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  Tasting guests taste and score the wines in the blind taste testing

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  Barbecued pork and smoked turkey, with drunken beans rounded out the menu.

Arthur wonders if the strong showing of NC wines in this tasting shows that wine lovers, particularly in this state, are developing a taste for the local terroir and winemaking styles. Definitely a possibility!

Piedmont area wineries

Natalie Wurz shows Kyle Hampton the wine made by the Winemaking 101 class.

Just west of the line where Forsyth, Guilford, Rockingham and Stokes counties meet, there are three rural wineries that represent the best in North Carolina wine. We recently visited two of them on a rainy Friday afternoon when we nearly had both tasting rooms to ourselves.

Stonefield Cellars’ owners Natalie and Robert Wurz met in the corporate world, but with Robert’s PhD in enology and their connections through the NC Winegrower’s Association, their dream of opening a winery became a reality in 2006.  The name Stonefield Cellars came from their love of landscaping with stone.

The initial vineyard on the property was planted with 11 wine grape varietals to determine what would grow well, but only one varietal, Niagara, remains. Robert has always sourced from contract growers in North Carolina, but now also supplements with varietals that grow well in his native state of California. 

The winery’s tasting room is open Thursday through Sunday. Guests are welcome bring in outside food or purchase snacks at the winery (cheese and cracker plates, or charcuterie trays). The winery schedules food trucks periodically and every Friday night during the outdoor concert season. Outside food is not allowed on Friday nights to support the food truck. Indoor and outdoor seating is available year-round, and outside the tasting room, guests can enjoy a visit from their friendly cats.

Wine tastings are by self-guided flights that include seven wines and a souvenir glass. There are currently 18 wines to choose from. We were impressed with all the wines we chose – the whites are especially good. We brought home a Gewurztraminer and Mountain Mama Madness Red, a blend of Pinot Noir, Zinfandel and Petite Syrah.

It’s clear that Stonefield Cellars through its 17-year history has become a gathering place for the community. Many of the events held at the winery reflect Robert and Natalie’s personal interests. Music events are held year-round; outside in warm weather and in the production room during cooler weather. The winery hosts a monthly bluegrass jam for High Lonesome Strings and has its own Sippin’ and Readin’ Book Club. 

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  Winding our way to the tasting room.

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  Picnics are allowed at Stonefield Cellars, as long as there isn’t a food truck coming.

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  The winery’s patio is available for music events and outdoor tasting.

On Earth Day earlier this month, Natalie planned a hike at a nearby nature preserve, followed by a winery visit. Robert enjoys sharing his winemaking knowledge with others, and when we were there, small-batch wines from a Winemaking 101 class were just beginning to ferment.

The rain surprised everyone that day – Natalie had to set aside her yardwork plans, and we didn’t get to spend time enjoying the outside space at the winery. That just gives us a reason to go back again soon.

We drove north about 30 minutes to Gioia dell’Amore Cellars (pronounced joy-a del a-mor-ay), at Autumn Creek Vineyards. The winery’s owners, David and Laura Comer came from Texas to purchase the winery in 2021. They had already taken winemaking classes at Texas Tech University and wanted to open a winery of their own.

Pouring wine at Gioia dell’ Amore.

Gioia dell’ Amore’s large tasting room features tables, a tasting bar and windows looking out to the vineyards.

In Texas, they began looking at wineries, but David really wanted to move where he could experience changing seasons. The couple began looking in the Carolinas and found Autumn Creek Vineyards in North Carolina was for sale, and it turned out to be their perfect new wine home.

They had already chosen a winery name and had their branding board completed prior to finding the property. The name Gioia dell’Amore is Italian for “the joy of love” – and they also kept the name “at Autumn Creek Vineyards” as a nod to the winery’s original name.

The tastings are five wines for $10 or 10 wines for $15. Gioia dell’Amore is still selling wines with the Autumn Creek label, they but have begun introducing their own wine labels, including a blush and sparking blush made from Chambourcin and Merlot. To extend the diversity of their tastings, they include an Italian Montepulciano on their wine list, as well as a couple of muscadine wines made from North Carolina Carlos and Noble grapes.

We were really impressed with the sparkling wine, First Kiss, and purchased a bottle to bring home.

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  The tasting room has a rustic, cozy feel. (Courtesy of Gioia dell’ Amore)

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  The tasting room porch and patio overlook the pond, vineyards and event space. (Courtesy of Gioia dell’ Amore)

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  Guests enjoy a glass on the back porch of Gioia dell’ Amore. (Courtesy of Gioia dell’ Amore)

The tasting room was warm and bright on a cool rainy afternoon, with a fire in the fireplace. From the tasting bar, you can look out into the vineyards. In addition, there are several event spaces on the grounds for weddings and more. There are overnight accommodations onsite, including two free-standing cabins and several lodging suites. The winery will host a luau at the end of April as a benefit to the Barry L. Joyce Local Cancer Fund.

Normally, those coming to the winery from the south or east could take Hwy 220 to 770, but construction on the 770 overpass requires you to exit south of there and wind your way to 770. However, you can still exit back onto 220 from 770.

About 20 minutes from Gioia dell’Amore is Dragon Glass Vineyards with a Madison address. Dragon Glass specializes in muscadine wines, but also serves beer. We didn’t make it there on this recent trip, but will have to make that a stop on a future visit.

Stonefield Cellars
8220 NC Hwy 68 N
Stokesdale, NC
336.644.9908

Gioia Dell’ Amore Cellars at Autumn Creek Vineyards
364 Means Creek Road
Mayodan, NC
336.548.9463

Three takeaways from the 2023 NC Winegrower’s Conference

How to build a “Big Red” wine? Two winemakers share their ideas. We taste wine, while finishing our morning coffee.

COVID has wreaked havoc on conferences since 2020, but this year’s conference of the NC Winegrower’s Association, held in Winston-Salem Feb. 2-4, felt like a return to normal for the state’s wine industry. One grower described it as high-energy, adding, “it felt more like a reunion than a conference.”

From the sessions that Tarheel Taps & Corks attended, there were three takeaways about the state of North Carolina wine.

More North Carolinians are visiting our state wineries

Since the beginning of the COVID pandemic, tourists have tended to stay closer to home. That may be why a survey of winery guests found an increase in the number of North Carolina residents visiting state wineries last year.

UNCG faculty Erick Byrd and Sam Troy, with help from their students, are working on results of a 2022 tasting room survey. Students collected nearly 600 surveys of guests at 22 wineries across North Carolina last summer. The when the study is complete, it will include recommendations for winery tasting rooms.

The survey included questions about where guests came from and who they traveled with, what attracted them to a winery, what their wine-consumption habits were and what they planned to purchase while visiting.

Since the last tasting room survey conducted in 2012, the percentage of winery guests from North Carolina has increased, likely due to the pandemic. But another possible reason for the increase is that local consumers have a greater awareness of North Carolina wine than in the past.

The survey also found:

• On average, guests visited 1-2 number of wineries per trip
• Nearly 70% of guests planned to buy one or more bottles of wine during their visit
• Guests’ preference for red wines increased dramatically from 2012 to 2022, while their preference for white wines remained about the same
• Word of mouth recommendations were the most important factor driving guests’ choice of which wineries to visit
• Access to food at the winery or close by or the chance to bring food in were all important features to winery guests

Once the survey results are finalized, the researchers will make recommendations on strategies wineries can take to attract more guests and improve their guests’ winery experience.

The wine glass you use makes a difference

Riedel wine glasses and four wines sit ready for a tasting demonstration.

Of course I have known about Riedel’s fine crystal wine glasses, but had never experienced how the same wine can taste differently depending on the glass you drink it from. The 265-year-old crystal company based in Austria made it their business to create the right glass for the right wine.

Riedel representative Susan Dubrow guided us through tasting four different wines in five different glasses: Extreme Restaurant Rose, Riedel Restaurant (designed for Sauvignon Blanc), Riedel Performance Restaurant (designed for Pinot Noir and Chambourcin), Degustazione Red, and stemless Riedel O Restaurant for Cabernet Sauvignon and Cab Franc.

We “played with” our wine, pouring small amounts into different glasses, then tasting the wine to discover the result. To me, the greatest taste difference was for the Jolo Vineyards Rose, which we tasted from three different glasses.

From the Extreme Rose (Glass 1), the Rose filled the whole pallet – the acid and sweetness of the fruit were both , strong. From the Restaurant (Glass 2), the wine was less acid. And from the Degustazione (Glass 4), the wine was more tart. Finally, we tasted the wine from the plastic cup it was poured in, and it fell flat, screaming of acid. (Never drink wine in a plastic cup again!)

We continued to experiment with the glasses, pouring a Shelton Sauvignon Blanc, a Hanover Park Chambourcin and a Shadow Springs Cab Franc. The taste of each wine varied with the glass we drank it from.

As a bonus, we got to bring home our tasting glasses in a big black Riedel bag, each wrapped in red tissue paper. Can’t wait to try my own tastings with these glasses.

Sparkling wine production is growing in North Carolina

Sparkling wine was the focus of the closing session. More and more wineries are making a sparkling wine.

A few years ago, it was hard to find a sparkling wine produced in North Carolina, let alone a good one. But today, quite a few wineries are producing their own sparkling wine, using different methods.

At the final session of the conference, Ed Williams of the Greensboro News & Record introduced three of the sparkling wines produced here and gave winemakers a chance to share their production processes. By show of hands, a number of the wineries represented in the room indicated that they produce a sparkling wine.

Two of the sparkling wines – Childress Blanc de Blancs Brut and Biltmore Chateau Reserve – are made by the traditional method. The Shelton Sparkling Riesling is made using the tank method, with added carbonation.

Making a sparkling wine by any method is challenging. Biltmore winemaker Sharon Fenchak told the group that sparkling season is, “the most stressful time of the year.” And Childress winemaker Mark Friszolowski said, “you can’t make a mistake with sparkling.”

And we are so glad that they are taking a chance on sparkling.

New officers elected
For the first time, the Winegrower’s Association will be led by two women, Hailey Klepcyk of Piccione Vineyards, president; and Becky Muhlenburg of Haze Gray Vineyards, vice president. Justin Johnson of Shadow Springs Vineyard will be treasurer, and Chuck Johnson, also of Shadow Springs Vineyard, will be secretary.

Award winners

Awards were presented in the following categories:

• Bunch grapes wine, Shadow Springs Vineyard, 2019 Petit Verdot
• Muscadine grapes wine, Cypress Bend, Autumn
• Meade, Honey Girl Meadery, Strawberry Honey
• Grower of the Year (selected by NC State University’s Mark Hoffman), Philip Oglesby, Biltmore Vineyard Supervisor
• Member of Distinction, Julia Kiger, Childress Vineyards
• President’s Award, Justin Johnson, Shadow Springs Vineyard

A few other highlights

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  A large smoked salmon, Taste of NC

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  Food pairings, Taste of NC

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  Food pairings, Taste of NC

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  Food for pairing, Taste of NC

• The food and wine pairings known as “Taste of NC” continued in Winston-Salem, as part of the conference. There were so many pairings I didn’t get around to trying them all. The good news is that these events will continue across the state this year, in Wilmington, the Triangle area and Charlotte.
• The speakers for the individual sessions were all very good, with most representing North Carolina wineries or some other area of the wine industry.
• Winegrowers can dance! The closing dinner on Saturday night wrapped up with a DJ and dancing, a real experience.

First in craft beer: Asheville’s Highland Brewing

On a trip to Asheville in 2016, we headed out to visit Highland Brewing, a 40-acre site on the east edge of town. Though it was still early – before 9 pm – the brewery’s taproom was already closed, and we missed our chance to have a beer and hang out for a while. (Lesson 1 about Asheville breweries: Pay attention to the hours!)

We were back in Asheville recently and planned a little more carefully for a visit to the brewery that included a tour and tasting (tours are offered Fridays through Sundays). We gathered in the taproom with our tour guide Douglas, who took us through the ins and outs of the brewery.

Highland holds a key place in the history of this Beer City USA as the first craft brewery in town, opening in 1994. Today, the Asheville Brewers Guild has 40 member breweries, accounting for about 10% of all breweries in the state of North Carolina.

On our tour, we tasted as we strolled through the facility. First up, Highland’s signature Gaelic Ale, then a dark seasonal beer. We got a look at different shades of malt and learned how the variations from dark to light can influence the flavor profile of beer. We finished our tour in the Annex (merch store), where we tasted AVL IPA, Pilsner and Oatmeal Stout.

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  Tour guide Douglas Mostyn shares his passion for Highland Brewing.

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  Pallets of aluminum cans are stacked to the ceiling.

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  Post-tasting empty glasses in the Annex.

We toured the brewing facilities, saw the lab where Highland monitors beer quality, and finally visited the packaging area, with both canning and bottling lines for distribution. In the brewery, pallets of pre-labeled aluminum cans were piled to the ceiling, ready for the canning line.

Highland’s founder Oscar Wong opened the first brewery location in downtown Asheville, but when Highland outgrew that facility, they moved to the current location, once home to Blue Ridge Motion Pictures, a sprawling film studio. It’s history also includes stints in manufacturing (veneer flooring and ball bearings) and as a railroad depot.

In recent years, Wong handed over the leadership of the brewery to his daughter, Leah Wong Ashburn. As CEO, she has expanded the events space at the brewery, which is now booked through the end of this year. She also rebranded the beer and doubled production in 2017-18 and again 2018-19. The brewery also decided to limit distribution of its signature beers to just four states, including North Carolina, South Carolina, Georgia and Tennessee.

This old water tower at Highland Brewing bears the name of a former tenant, Blue Ridge Motion Pictures

Sand volleyball courts at Highland

Outdoor stage and biergarten

In addition to the spacious taproom and patio space, the brewery caters to outdoor enthusiasts with sand volleyball courts, a disc golf course and hiking trails. There is also an outdoor concert venue and biergarten with lots of picnic tables. 

The site doesn’t serve food, but there are usually food trucks onsite to tame your hunger. And you should always be able to find a seat in the spacious taproom. The next time you visit Asheville, make the trek to East Asheville, or visit Highland’s newest taproom in downtown’s historic S&W Market.

Highland changed its branding under new leadership, from Old Scottie on the right, to the brand shown on the coasters to the left.

Highland Brewing
12 Old Charlotte Highway, Suite 200
Asheville, North Carolina 28803