BEGIN:VCALENDAR VERSION:2.0 PRODID:-//CalDiscovery//caldiscovery//EN CALSCALE:GREGORIAN METHOD:PUBLISH DESCRIPTION:Raleigh: literary\, tonight (Thu Sep 17 from 5:00 PM\, America /New_York). Rolling: the window moves forward every day\, so subscribe rat her than download. Discovered and maintained by CalDiscovery (https://cald iscovery.com). Event details belong to their publishers. Contains informat ion from CalDiscovery\, which is made available under the ODbL 1.0. SOURCE:https://caldiscovery.com/raleigh-nc/tonight-literary.ics X-PUBLISHED-TTL:PT12H REFRESH-INTERVAL;VALUE=DURATION:PT12H X-WR-CALDESC:Raleigh: literary\, tonight (Thu Sep 17 from 5:00 PM\, Americ a/New_York). Rolling: the window moves forward every day\, so subscribe ra ther than download. Discovered and maintained by CalDiscovery (https://cal discovery.com). Event details belong to their publishers. Contains informa tion from CalDiscovery\, which is made available under the ODbL 1.0. X-WR-CALNAME:Raleigh · literary · tonight · CalDiscovery BEGIN:VEVENT SUMMARY:September Crush of the Month: Chardonnay DTSTART:20260917T200000Z DTEND:20260917T230000Z DTSTAMP:20260917T184218Z UID:2229-1789660800-1789671600@trianglegrapevine.com CATEGORIES:drink,literary DESCRIPTION:It’s still hot here in NC\, but there’s a hint of fall fli rting with us in the evenings. I’m ready for sweater weather & red wine! Some of my fellow wine lovers can drink red wine all year long\, but I ten d to be a little more seasonal with my wine preferences. Or\, as I like to say\, I’m not a monogamous wine drinker. Red\, white\, rosé\, sparklin g\, still—I’m ready to try it all. But there’s just something about a chill in the air that makes me crave a glass of red. Maybe it’s the ea rthy\, herbal aromas\, the deep\, bold color\, or the rich and complex fla vors. Whatever it is\, there’s nothing quite like curling up on the porc h with a blanket and a glass of red wine as the seasons begin to change. S o\, what should you drink this fall?Great question. I’d love to tell you . I’m going to ease in to red wine season with French Pinot Noir or Gama y. Both tend to be lighter-bodied\, with less tannin\, and they’re delic ious served slightly chilled. And when I say chilled\, I don’t mean ice- bucket cold. Give the bottle about 20 minutes in the refrigerator before p ouring. If you want to get technical\, aim for around 53–57°F. Too cold ? No problem. Wrap your hands around the bowl of the glass for a few secon ds and let your body heat do the work. As we get closer to Halloween\, I ’ll move into Merlot and Cabernet Franc\, before diving into the deep en d with Zinfandel and Cabernet Sauvignon as we head into winter. And while you’re drinking\, take a whiff. Not just a polite little hover over the glass. Get your nose in inside the rim and take a deep inhale. Depending o n what you’ve poured\, you might find earthy or mossy aromas\, red or bl ack fruit\, baking spices\, white pepper\, cocoa\, leather\, or tobacco. B asically\, all the warm and cozy scents we associate with fall and winter. Bring on the cozy redsAs a general rule\, the fuller-bodied the red\, the more weight and intensity you’ll find in the glass. Many fuller-bodied reds also have higher alcohol and more noticeable tannins. For those bigge r reds\, you may want to try decanting or using an aerator. Both introduce oxygen to the wine\, which can help soften the perception of tannins. No special equipment? Just give your wine a good swirl in the glass. It works \, too. And then there’s the food. Red wine and fall food are basically peanut butter and jelly. Think beef stew\, grilled steaks\, hearty pastas\ , roasted vegetables\, and anything involving a rich\, cheesy sauce. There ’s actually some science behind why this works. Tannins are naturally oc curring compounds in red wine that interact with proteins and fats in food . Fatty\, rich foods can soften the perception of tannin\, making the wine feel smoother and less drying on your palate. In other words: that slight ly “furry” feeling you get from a big red? A juicy steak can help tame it. So\, as the temperatures start to drop and the evenings get a little cozier\, it might be time to fall into red wine season. What are you drink ing this fall—and\, more importantly\, what are you eating with it? LAST-MODIFIED:20260917T184218Z LOCATION:Rocks & Acid\, 712 Market Stret\, Chapel Hill\, United States URL:https://trianglegrapevine.com/event/september-crush-of-the-month-chard onnay/?utm_source=caldiscovery&utm_medium=ics&utm_campaign=raleigh-nc X-SOURCE-NAME:Triangle Grapevine X-SOURCE-URL:https://trianglegrapevine.com/wine-events END:VEVENT BEGIN:VEVENT SUMMARY:Gibbs Napa Valley Tasting DTSTART:20260917T213000Z DTEND:20260917T230000Z DTSTAMP:20260917T184218Z UID:2271-1789666200-1789671600@trianglegrapevine.com CATEGORIES:drink,literary DESCRIPTION:It’s still hot here in NC\, but there’s a hint of fall fli rting with us in the evenings. I’m ready for sweater weather & red wine! Some of my fellow wine lovers can drink red wine all year long\, but I ten d to be a little more seasonal with my wine preferences. Or\, as I like to say\, I’m not a monogamous wine drinker. Red\, white\, rosé\, sparklin g\, still—I’m ready to try it all. But there’s just something about a chill in the air that makes me crave a glass of red. Maybe it’s the ea rthy\, herbal aromas\, the deep\, bold color\, or the rich and complex fla vors. Whatever it is\, there’s nothing quite like curling up on the porc h with a blanket and a glass of red wine as the seasons begin to change. S o\, what should you drink this fall?Great question. I’d love to tell you . I’m going to ease in to red wine season with French Pinot Noir or Gama y. Both tend to be lighter-bodied\, with less tannin\, and they’re delic ious served slightly chilled. And when I say chilled\, I don’t mean ice- bucket cold. Give the bottle about 20 minutes in the refrigerator before p ouring. If you want to get technical\, aim for around 53–57°F. Too cold ? No problem. Wrap your hands around the bowl of the glass for a few secon ds and let your body heat do the work. As we get closer to Halloween\, I ’ll move into Merlot and Cabernet Franc\, before diving into the deep en d with Zinfandel and Cabernet Sauvignon as we head into winter. And while you’re drinking\, take a whiff. Not just a polite little hover over the glass. Get your nose in inside the rim and take a deep inhale. Depending o n what you’ve poured\, you might find earthy or mossy aromas\, red or bl ack fruit\, baking spices\, white pepper\, cocoa\, leather\, or tobacco. B asically\, all the warm and cozy scents we associate with fall and winter. Bring on the cozy redsAs a general rule\, the fuller-bodied the red\, the more weight and intensity you’ll find in the glass. Many fuller-bodied reds also have higher alcohol and more noticeable tannins. For those bigge r reds\, you may want to try decanting or using an aerator. Both introduce oxygen to the wine\, which can help soften the perception of tannins. No special equipment? Just give your wine a good swirl in the glass. It works \, too. And then there’s the food. Red wine and fall food are basically peanut butter and jelly. Think beef stew\, grilled steaks\, hearty pastas\ , roasted vegetables\, and anything involving a rich\, cheesy sauce. There ’s actually some science behind why this works. Tannins are naturally oc curring compounds in red wine that interact with proteins and fats in food . Fatty\, rich foods can soften the perception of tannin\, making the wine feel smoother and less drying on your palate. In other words: that slight ly “furry” feeling you get from a big red? A juicy steak can help tame it. So\, as the temperatures start to drop and the evenings get a little cozier\, it might be time to fall into red wine season. What are you drink ing this fall—and\, more importantly\, what are you eating with it? LAST-MODIFIED:20260917T184218Z LOCATION:Taylor’s Wine Shop\, 10005 Six Forks Road\, Raleigh\, NC\, 2761 5\, United States URL:https://trianglegrapevine.com/event/gibbs-napa-valley-tasting/?utm_sou rce=caldiscovery&utm_medium=ics&utm_campaign=raleigh-nc X-SOURCE-NAME:Triangle Grapevine X-SOURCE-URL:https://trianglegrapevine.com/wine-events END:VEVENT BEGIN:VEVENT SUMMARY:Aperture & Samuel Louis Smith with Brad Beavers DTSTART:20260917T220000Z DTEND:20260917T233000Z DTSTAMP:20260917T184218Z UID:2793-1789668000-1789673400@trianglegrapevine.com CATEGORIES:drink,literary DESCRIPTION:It’s still hot here in NC\, but there’s a hint of fall fli rting with us in the evenings. I’m ready for sweater weather & red wine! Some of my fellow wine lovers can drink red wine all year long\, but I ten d to be a little more seasonal with my wine preferences. Or\, as I like to say\, I’m not a monogamous wine drinker. Red\, white\, rosé\, sparklin g\, still—I’m ready to try it all. But there’s just something about a chill in the air that makes me crave a glass of red. Maybe it’s the ea rthy\, herbal aromas\, the deep\, bold color\, or the rich and complex fla vors. Whatever it is\, there’s nothing quite like curling up on the porc h with a blanket and a glass of red wine as the seasons begin to change. S o\, what should you drink this fall?Great question. I’d love to tell you . I’m going to ease in to red wine season with French Pinot Noir or Gama y. Both tend to be lighter-bodied\, with less tannin\, and they’re delic ious served slightly chilled. And when I say chilled\, I don’t mean ice- bucket cold. Give the bottle about 20 minutes in the refrigerator before p ouring. If you want to get technical\, aim for around 53–57°F. Too cold ? No problem. Wrap your hands around the bowl of the glass for a few secon ds and let your body heat do the work. As we get closer to Halloween\, I ’ll move into Merlot and Cabernet Franc\, before diving into the deep en d with Zinfandel and Cabernet Sauvignon as we head into winter. And while you’re drinking\, take a whiff. Not just a polite little hover over the glass. Get your nose in inside the rim and take a deep inhale. Depending o n what you’ve poured\, you might find earthy or mossy aromas\, red or bl ack fruit\, baking spices\, white pepper\, cocoa\, leather\, or tobacco. B asically\, all the warm and cozy scents we associate with fall and winter. Bring on the cozy redsAs a general rule\, the fuller-bodied the red\, the more weight and intensity you’ll find in the glass. Many fuller-bodied reds also have higher alcohol and more noticeable tannins. For those bigge r reds\, you may want to try decanting or using an aerator. Both introduce oxygen to the wine\, which can help soften the perception of tannins. No special equipment? Just give your wine a good swirl in the glass. It works \, too. And then there’s the food. Red wine and fall food are basically peanut butter and jelly. Think beef stew\, grilled steaks\, hearty pastas\ , roasted vegetables\, and anything involving a rich\, cheesy sauce. There ’s actually some science behind why this works. Tannins are naturally oc curring compounds in red wine that interact with proteins and fats in food . Fatty\, rich foods can soften the perception of tannin\, making the wine feel smoother and less drying on your palate. In other words: that slight ly “furry” feeling you get from a big red? A juicy steak can help tame it. So\, as the temperatures start to drop and the evenings get a little cozier\, it might be time to fall into red wine season. What are you drink ing this fall—and\, more importantly\, what are you eating with it? LAST-MODIFIED:20260917T184218Z LOCATION:Westgate Wine\, 6405 Westgate Road #111\, Raleigh\, NC\, 27617\, United States URL:https://trianglegrapevine.com/event/aperture-samuel-louis-smith-with-b rad-beavers/?utm_source=caldiscovery&utm_medium=ics&utm_campaign=raleigh-n c X-SOURCE-NAME:Triangle Grapevine X-SOURCE-URL:https://trianglegrapevine.com/wine-events END:VEVENT END:VCALENDAR