Talking Wine with Jeff Frisbee of Addison Farms Vineyard. Guest post by Lindsey Grossman.
Jeff Frisbee’s family has been the traditional mountain farming family. They raised cattle, a few chickens way back when, the family garden plot, and tobacco. But when it comes to stomping grapes, he’s just getting his feet wet. “I had done a little bit with home wine making prior to beginning this venture, but our real exposure to making wine came when we did our first crush in 2010,” he says.
The venture he speaks of is a relatively new vineyard on the NC wine scene called Addison Farms Vineyard. They've gone from producing just under 300 cases following their first crush three years ago to a projected 1000 cases this year. The budding viticulturist shares with us what to expect from them at the Asheville Wine & Food Festival in August, a first look at their new releases, plus wine pairing tips from an industry insider.
What are you sipping on this summer?
Aside from our own wines, we are enjoying a really nice Petit Manseng from our friends at Overmountain Vineyards in Tryon, NC; and of course, some Buncombe County-sourced craft beers, including my favorite Gaelic Ale from Highland Brewing. And since it is summer, some ice cold lemonade or my mama's sweet tea always hit the spot.
Can you offer advice on pairing wines with food?
The best advice I can give is to drink what you like. Explore wine and food... you will learn which wine pairs well with different dishes. Tradition, though, is your best guide to pairings for someone just starting to appreciate the wonder of wine and food pairings. In a very general sense, white wine with poultry and fish, red wine with red meat. Food usually pairs well with wine from that same region (think of an Italian food with a tomato-based sauce pairing with a nice Sangiovese).
Enzo, the Vineyard Dog.
We’re excited to hear that you have two new wines on the market. Can you give us a little “taste” of what to expect?
As of last Saturday, both Coming Home 2011 and Orion 2012 are available! Orion is a Chenin Blanc with a nose of green apples, with a floral hint, and a very light and crisp body. Coming Home is 100% Cabernet Sauvignon, and it is the first wine made with fruit from our vineyard. To say we are excited about it is an understatement.
Can you give us a preview of your presence at this year’s Asheville Wine & Food Festival?
This is our first year participating in the Asheville Wine and Food Festival. We are really excited to experience the event! We will be pouring a couple of our wines, though we have not made final selections yet. It will likely be our 2011 Gwinn (a white wine blend of Traminette and Chardonnay); our Smokehouse Red (a non-vintage red wine blend of Sangiovese and Chambourcin) and maybe even our Gratitude (a non-vintage dessert-style wine made from 100% Chambourcin).
Visit Addison Farms Vineyard in Leicester, NC, during its tasting room hours: Saturdays, noon-5 p.m.; Sundays, 1-5 p.m.; Weekdays by appointment. Be sure to stop by their booth at the Grand Tasting, Asheville Wine & Food Festival’s signature event on August 24 at the U.S. Cellular Center. Tickets are sale here.