Ponysaurus brings fun and good beer to Durham

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server pouring from tap

Many beers on tap at Ponysaurus.

Despite our best efforts, bloggers can sort of let the breweries get away from us. Because, you know, the fun part is really visiting the breweries – trying the beer, hanging out with friends, playing giant Jenga. But the photos and the unposted reviews start to back up… Yikes! So Tarheel Taps &Corks is at least making an effort to go back through the last few months brewery and winery visits share some places that were great to visit in winter. Just imagine how much more fun they will be this summer!

Ponysaurus Brewing Co., Durham

When I grew up in Durham, but there were just some part of town that, well, we never actually saw. And the Ponysaurus Brewing Co. at Ramseur St. and Fayetteville St. was one of those places – industrial, near the tracks, off the beaten path. But today, beer lovers are beating a path to the Ponysaurus in this neighborhood that is experiencing new life.

We visited back in March during the ACC tournament, and the night was warm enough to sit outside at one of the large community tables. There were so many beers to try that we ordered two flights.

The outdoor experience at Ponysaurus Brewing Co. is what it’s all about. In fact, there’s really not that much seating indoors, so I can’t really imagine what it would be like there in winter. But when the large garage doors are open, there are lawn tables, two upper deck seating areas and covered tables with screens right outside the taproom. Seems to be kid-friendly and dog-friendly (and even Duke-student friendly, but what can you do?) There are food trucks on the grounds also.

And here’s a fun summertime thing to do – you can reserve a grill at Ponysaurus, choose your meats and sides, arrive to have your picnic waiting for you. Grill and enjoy your dinner, throw your trash away and head home when you’re done. What a great idea!

Ponysaurus Brewing Co. Taproom
Corner of Ramseur and Fayetteville Streets, Durham
844.3MY.PONY

flight of four beers

Get a flight to try as many beers as possible.

NC State University supports beer innovation in NC

Compass Rose Brewery shines new light on N. Raleigh

two glassses of beer

Compass Rose Saison and Coffee Porter.

While downtown and west Raleigh have long been blessed with many great breweries, north North Raleigh (double “north” is intentional) has not really had a brewery to call its own. While Wake Forest’s White Street wasn’t far away, it wasn’t actually Raleigh after all.

So Compass Rose Brewery has filled the void with a location off Gresham Lake Road, just north of I-540, where no brewery has gone before. As you drive down Northside Drive, you’ll wonder where you are going — is there really a brewery tucked back in this industrial complex? At end of the road, you’ll see Compass Rose, in its beautiful new location with lots of windows.

The taproom is large, with a bar and many tables. For warmer weather, there is a nice patio outside with long tables. And there is usually a food truck back behind the brewery.

Inside or outside, Compass Rose is dog-friendly, even providing water for dogs (who don’t like beer…) and “leash hooks” to keep dogs near their owners. Though the human customers seem to get along well, there is an occasional bru-ha-ha between the canine clientele. (Fortunately, there’s plenty of space for every dog to have his own table.)

The brewery itself is behind glass walls just beyond the tasting room, with plenty of room for expansion. There are lots of activities in the tasting room too, from darts to corn hole to Jenga and other games. Or draw your finest artwork on the chalkboard walls.

The website describes the brewery’s intention of creating a number of different international beers, including an Agave Cream Ale (maybe I was ruined because I had just gone to a mescal tasting, but I didn’t really get any agave from my taste). The Saison was good, as well as a Coffee Porter. Would have sampled more with a flight, but all the “flight boards” were out that afternoon.

Compass Rose Brewery
3201 Northside Drive, Suite 101 Raleigh, N.C.
919-875-5683 / 919-872-2276
info@compassrosebrewery.com

taps

Taps at Compass Rose

compass-rose3

Big, open taproom

dog

Dog friendly, for friendly dogs…

How to build a bright future for NC wine: Collaboration and tourism

dessert

Dessert at the winegrowers awards banquet: Riesling Poached Pear, filled with mascarpone, house-made almond brittle, and red wine and berry compote. (Almost too pretty to eat!)

To grow the wine industry in North Carolina, wineries need to work collectively, expand their markets beyond the tasting room and create an experience that will draw in tourists. At the recent NC Winegrowers Association conference, wine producers heard from experts on creating the tasting room experience, branding their products and using social media and optimized websites to bring in customers.

Winegrowers President Mark Friszolowski encouraged winegrowers to work together, across the state and including all types of wine, to promote North Carolina’s wine industry in the state and beyond.

“We represent all of North Caroline wine,” Friszolowski told the conference. “Our strength is working together.”

Though consumer wine preferences are trending more toward red than white, Friszolowski said, there is still a huge consumer preference for sweet wines, which outsell dry wines 4:1.

Enhancing the quality of NC wines is important for future of the industry, as well as gaining acceptance by getting North Carolina wines on restaurant menus and educating wait staffs about the wines the state has to offer.

In an effort to educate the public about North Carolina wine, the state’s wine industry will partner with WUNC-TV’s NC Weekend to produce a 10-show series on the history of NC wine. The series is in production now.

Enhancing the tourism experience of the state wineries was also a theme of the conference. Virginia Tech’s Tony Wolf explained how tourism had helped grow Virginia’s wine industry from, “you can’t grow wine grapes here,” to more than 250 wineries and 3,500 acres of grapes. “Tourism is and always will be integral to the growth of the Virginia wine industry,” Wolfe said.

Other conference breakout sessions focused on the tasting room experience and marketing

  • Hiring the right tasting room staff was the focus of a presentation by Thomas Salley of Raffaldini Vineyards and Erin Doby of Raylen Vineyards. Both described attributes they look for in hiring employees, including a background in retail sales and a strong commitment to customer service. They also talked about setting work expectations for employees.
  • Erick Byrd of UNC-Greensboro talked about a tasting room employee training program under development by the university’s Bryan School of Business. (Byrd presented remotely because the icy roads prevented him from making the drive to Winston.) A four-module online training program will be released later this spring. (Byrd and his colleagues received the “Member of Distinction Award” from the association Saturday evening.)
  • The NC Wine Guys, Joe Brock and Matt Kemberling, explained to winegrowers how social media and blogging can help them connect to consumers. Consistent engagement on social media, using hashtags and photos can help turn social media followers into visitors.
  • Susan Dosier of DK Communications Group shared how search engine optimization – using trending and searchable words – can help businesses to make sure visitors can find their way to their website. She talked about using tools like Yoast.com (WordPress plugin) and Google trends to increase traffic to your website.

At the Saturday evening awards dinner, John Ryan of Sanctuary Vineyards received the “Grower of the Year Award.” The dinner was excellent, especially paired with wines from Morgan Ridge Vineyards.

A Sunday morning “coffee discussion” on branding allowed winery owners – including several who had bought existing wineries – to explain how they rebranded their operations to strengthen their position in the marketplace. All in all, it was a very good conference.

Read more about the 2016 NC Winegrowers Association conference.

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Saturday night awards banquet

Ryan accepts award

John Ryan of Sanctuary Vineyards is named Grower of the Year at NC Winegrowers Association meeting.

Snowed-in winegrowers celebrate the quality of NC Wine

wine poured into glass

Wine flowed at the winegrowers NC Grand Food and Wine Pairing.

What could be better than being snowed in for two days in Winston-Salem, with 100 or so of your favorite North Carolina winegrowers? That was the situation at the NC Winegrowers Association annual meeting, as a winter storm swept across the state in late January.

Many conferees, from wine growers to bloggers and exhibitors, came in on Thursday night ahead of the storm. Snow rained down on Winston’s downtown Marriott and Embassy Suites hotels all day Friday, but the precipitation had stopped by Saturday.

Unfortunately, the storm hurt Friday night’s signature conference event, the NC Grand Wine & Food Tasting at the Embassy Suites. Most of the wineries that signed up were there, but only a handful of chefs were able to bring their “food pairings” for the wine selections. Still, conferees enjoyed the wine and reception, while snow blew sideways down the street outside.

Saturday’s NC Showcase of Wines and awards banquet were excellent, and by then, others who could not travel on Friday had joined the group. It was a treat to share a table with Morgan Ridge Vineyards owners Tommy and Amie Baudoin, who brought many fine bottles of their red wines to share.

Despite the weather, it was a good conference. Some presenters, including NC State’s Dr. Hannah Burrack and UNCG’s Dr. Erick Byrd presented their slides remotely, and sessions went on with barely a hitch. Here are a few highlights and wisdom from the winegrowers conference.

Increasing the quality of NC wines

wine glass and food

A slice of pork loin from Graze Restaurant paired with red wine.

Producing high-quality wines in the state is important for the future of the NC wine industry, according to NC Winegrowers President Mark Friszolowski of Childress Vineyards. It was a theme that ran through a number of presentations, and several initiatives are already underway to enhance the quality of NC wines.

“High-end buyers won’t take us seriously until we produce high-quality wine at the local level,” Friszolowski said. “To increase the value of your farm and your business, we have to take this issue seriously.”

Friszolowski said he would like to see North Carolina adopt standards, like Virginia’s, requiring that North Carolina wines use a defined percentage of locally produced grapes, an issue he has raised with N.C. state Sen. Brent Jackson, head of the senate’s agriculture committee.

In addition, Friszolowski wants NC State University’s College of Agriculture and Life Science to commit its support of the industry. Viticulturist Dr. Sara Spayd will retire in September, and Frizolowski wants to make sure the college continues its support of the wine industry. At one time, the college had three positions devoted to wine – in addition to Spayd, the college at one time had an enologist and a muscadine extension position, based in Duplin County. Once Spayd retires, there will be no NC State researchers devoted to the wine industry.

Winegrowers Vice President Ken Gulaian told winegrowers about a new effort underway to ensure wine quality in the state – the Quality Alliance Program. The voluntary program provides wineries with a taste panel to detect flaws in their wine.

Launched in January 2015, the program has tested 86 wines and 71 passed the panel’s quality test.

Here’s how it works: Wineries submit two bottles of their wine to the quality program. Three trained sensory panelists taste the wine, looking for any taste flaws. If the wine fails the panel review, it is sent to a lab for analysis. Results of the analysis are provided to the winery, and those that pass, can place a quality assurance label on their wine bottles.

In addition, efforts are underway to launch the NC Fine Wines Competition a year from now. The competition’s gala will be held Feb. 18, 2017. Most of the competition categories will be for vinifera wines: red, white, rose, sparkling and dessert/port, as well as a “best hybrid” category. Award levels are double gold, gold, silver and bronze. In addition to the medals, gala and accolades, winners will be able to share with customers video vignettes about the winning wines.

Seasoned wine judge Linda King told winegrowers, “you have to have medals” and you have to put them where your customers can see them. Medals help tasting room guests to see the value of your wines.

King advised winery owners to first consider competitions close to home, like the Dixie Classic and NC State Fair competitions (though she has some reservations about the State Fair competition, which apparently won’t acknowledge who judges the wines). In choosing which competitions to enter, King advised winegrowers to consider the cost to enter, the number of bottles required and the location of the competition. East Coast wines generally don’t do well in California competitions, she said.

King is optimistic about the future of the wine industry. She told winegrowers that, “The quality of wine in this country has skyrocketed.” The same can be said for the quality of NC wines over the last 15 years.

plates of port loin

Graze Restaurant of Winston-Salem puts final touches on pork loin slices.

 

Winegrowers brave winter storm for annual conference

Kyle holding bottle of wine at wineryWith a winter storm bearing down on North Carolina, winegrowers from across the state will gather in Winston-Salem this weekend for education and business related to the state’s growing wine industry. And, of course, there will be North Carolina wine.

Winegrowers and wine enthusiasts were scrambling to get to Winston-Salem ahead of a winter storm, expected to bring snow and ice across the state. But if you have to be snowed in, what could be better than hanging out with a bunch of winegrowers? You know they’ll come prepared!

The conference includes breakouts on viticulture, enology, and business and marketing. Viticulture sessions will focus on issues related to wine grapes production: pest and disease management, soils, vineyard establishment and management, and vineyard canopy management.

For the wine producers, enology sessions will deal with topics like producing muscadine wines, using quality control tools, determining the cost of a bottle of wine, deciding what wine to make, aging in barrels, packaging, outsourcing and more.

On the business and marketing side, panelists will discuss the value of wine competitions, tasting room staff, social media and blogging, branding and marketing.

Really looking forward to hearing the “NC Wine Guys,” Matt Kemberline and Joe Brock, talk about social medial and blogging. And Saturday afternoon, Susan Dosier will over a two-part session on the “Marketing Circle of Life.”

The NC Grand Wine and Food Tasting on Friday, 5:30-7:30 p.m. is open to the public and will feature food and wine pairings and a chance to meet the winemakers and grape growers from across the state. Light hor d’oeuvres prepared by local restaurants will be paired with NC wines. Saturday evening will feature the NC Showcase of Wines, followed by an awards banquet.

Saturday morning’s business meeting will include presentations on how NC fits into the global wine market, grape production in a challenging environment and an update on rainfall by region in NC.

If you’re in Winston Friday night, brave the storm and come out to Grand Wine and Food Tasting – maybe get snowed in with a few of your closest wine grower friends. Tarheel Taps and Corks will be there to share it all.