Holiday Wine Packages and Walk-Around Wine Tasting

Holiday Walk-Around Wine Tasting

Join Rocks + Acid and Market and Moss for a holiday walk-around wine tasting on Sunday, November 13, from 2p to 4p at Market and Moss (start times at 2p and 3p). The tasting will feature 25 wines hand-selected by Paula de Pano of Rocks + Acid Wine Shop. Five wine pros will be on site to help you discover new and interesting wines from France, Spain, Italy, the United States, and South America.

We anticipate the tasting taking each guest 45 minutes to an hour. Select either 2p arrival or 3p arrival when purchasing tickets.

Holiday Wine Packages

Need ideas on what to drink this holiday season or what to bring to your celebrations? Or perhaps the perfect gift to give?

Rocks + Acid and Market and Moss are offering special holiday wine packages, curated by Rocks + Acid Wine Shop’s Paula de Pano. Each package contains two wines for your Thanksgiving feast, two for Christmas celebrations, and two to ring in the New Year! Suggested food pairings from Market and Moss Executive Chef Saca Monk are included for each wine.

Classic Wine Package $175
Premium Wine Package $225

Order your wine package now through November 13, and pick it up on November 18, November 19, or November 22 between 3p and 6p at Market and Moss, 700 Market Street, Chapel Hill, NC in Southern Village. Wines included listed below. Call Market and Moss at 919-929-8226 if a different pickup time is needed.

Classic Wine Package

General food pairings are included in the package for each wine, along with the recipe listed below.

  • Cavalchina, Bardolino Chiaretto, Veneto, Italy Italian rose wine that is a mirror for Provencal roses. Dark red berries, black olives, dry, medium bodied.
    • Recipe: Pear Salad with Tarragon-Shallot Vinaigrette
  • Division Wine Company, Beton, Red Blend, Oregon, USA Delicious red blend of Cabernet Franc (herbaceous), Cabernet Sauvignon (black currant, black berries), Malbec (juicy red fruit), Gamay (bright flavor), Pinot Noir in the style of French bistro red wines.
    • Recipe: Roasted Duck Breast with Cranberry Coulis
  • Alvaro Palacios, Camins del Priorat, Catalunya, Spain A robust red blend made from Grenache, Cabernet Sauvignon, and Merlot giving it structure and dense fruit flavors of red plums, blackberries, wild cherries, with balsamic, Mediterranean herbs.
    • Recipe: Prime Rib with Easy Scalloped Potatoes
  • Vignetti Massa, Petit Derthona, Timorasso, Piedmont, Italy One of Paula’s current white wine favorites from Italy, made from the rare Timorasso grape with flavors of crunchy tree fruit (yellow apple, pear), citrus rind, and dry honey.
    • Recipe: Citrus Glaze for White Fish
  • Bodet-Herold, Cremant de Loire, France Delicious, bright sparkling wine made from Chenin Blanc with notes of bright citrus, grated green apples, toasted hazelnut perfect.
    • Recipe for Pairing: Yellowfin Crudo
  • Ogereau, Tailles, Anjou Rouge, Loire Valley, France Cabernet Franc from the Loire Valley with black cherry and red apple skin flavors, dried purple flowers. Tart with tannins that can support small game, fatty fish, terrines/pates.
    • Recipe: Chicken Liver Pâté with Onion Jam

Premium Wine Package

General food pairings are included in the package for each wine, along with the recipe listed below.

  • Nervi-Conterno, Il Rosato, Piedmont, Italy In love with this rosato from one of the benchmark producers of Piedmont in Italy. High toned tart yet juicy berry fruit, pink grapefruit, with floral tones.
    • Recipe: Seared Shrimp with Hollandaise Appetizer
  • Jean-Claude Lapalu, Beaujolais-Villages, Burgundy, France Ripe red fruit with black pepper, medium bodied but concentrated.
    • Recipe: Confit Duck Leg with Cranberry Coulis
  • JL Chave, Sybele, Crozes-Hermitage, Rhone Valley, France Round tropical fruit flavors of pineapple, dried mangoes, ginger, and ripe tangerine. This is a medium-full bodied white wine with lots of texture.
    • Recipe: Roasted Plum Sauce for Pork
  • Alvaro Palacios, Les Terrasses, Priorat, Spain Blackberries, blueberries, with licorice and smoke. This is a fuller bodied wine made from Grenache and Carignan offering spice and fennel flavors, black olives and blood orange.
    • Recipe: Prime Rib with Easy Scalloped Potatoes
  • Vadin-Plateau, Renaissance, Extra-Brut, Premier Cru, Champagne, France Yellow fruit flavors with bright acidity and chamomile tea to complement white meats.
    • Recipe: Sous Vide White Fish with Miso “Beurre Blanc”
  • Vignetti Massa, Monleale, Barbera, Colli Tortonesi, Piedmont, Italy Complex and earthy red wine with plush red (raspberry and morello cherries) and purple fruit, incense, smoke, fennel.
    • Recipe: Beef Bolognese

Paula de Pano, Owner, Rocks + Acid Wine Shop

Paula de Pano, founder and owner of Rocks + Acid Wine Shop, is an award-winning sommelier, wine educator, and the former Beverage Director for the Five Diamond, Relais & Chateaux Fearrington House Inn. In addition to her nine years at Fearrington House Inn, she spent two-years as Senior Sommelier at Eleven Madison Park, New York City’s prestigious, three Michelin star restaurant. Rocks + Acid will open later this year in the Southern Village community of Chapel Hill, NC.

Saca Monk, Executive Chef, Market and Moss

Chef Saca has cooked in kitchens across the country – from San Diego, CA to Boulder, CO to Nashville, TN, gaining not only broad regional and technical experience, but also an appreciation for how food impacts both individuals and cultures. They are committed to sourcing locally, operating sustainably, and contributing to the progress of contemporary American cuisine, particularly in the South.