Midtown Wine and Spirits | 615-327-3874 | Nashville, TN
Midtown Wines and Spirits

Inaugural Wine & Food Festival


Announcing the First-Ever Nashville Wine and Food Festival!

It feels like just yesterday that we were blogging from within the depths of  an exceptionally long and dreary cold snap, but springtime pollen counts never lie: we’re poised on the edge of yet another beautiful summer in Music City.

We couldn’t be more excited to welcome the season with a delectable surprise — in fact, we’re so excited that we’re throwing a one-day culinary affair the likes of which Music City has never seen: Midtown Wine and Spirits is proud to present the first-ever Nashville Wine & Food Festival!

Scheduled to take place on June 14, 2014 at Riverfront Park, the Inaugural Nashville Wine & Food Festival will pear tasting booths stocked with over 150 wines from around the world with mouth-watering offerings from a staggering lineup of Nashville’s very best chefs, merchants, and vendors – from Duckhorn and Holland House to Orin Swift and Olive & Sinclair, festival guests will have the opportunity to sample the creme de la creme of everything that Nashville’s culinary scene has to offer — and much more!

Tickets are disappearing quickly and this inaugural event is already shaping up to be the most talked about wine festival in an already jam-packed culinary season, so don’t hesitate — buy your tickets today!

For more information on the 2014 Nashville Wine and Food Festival – including admission pricing, V.I.P. opportunities, and an up-to-date list of participating restaurants, wineries, vendors, and benefitting charities – please visit www.thenashvillewineandfoodfestival.com.

If you or someone you know would be interested in participating in the festival as a volunteer,  please email us with your name and contact information to midtowncorkdork@gmail.com “Wine and Food Festival 2014 Volunteer” in the subject line. (**IMPORTANT: All volunteers must be 21 years of age or older as of June 14, 2014**)

Give Merlot A Chance…


There has been a recent renaissance of Merlot wine -making after the few years of demise brought forth by a certain Hollywood blockbuster’s quote demeaning the noble Bordeax varietal.  In the years following that movie’s release, there was an obvious decline in Merlot purchasing which in turn affected production. But if you’re out there and still frightened by or just dont like those big California Merlots, give some of these a chance.

Chateau Ste. Michelle Indian Wells Merlot 2010 – 88 points Wine Spectator

Merlot from Columbia Valley, Washington – $19.99

CSM Merlot Indian Wells bottle1 96x300 Give Merlot A Chance...

I personally am not a huge fan of many reds from Washington state, but when I find myself buying something from the Northwest, its typically either a Washington Merlot or Syrah.  Comprised of 80% Merlot and the rest Syrah, this is the best of both worlds.  With big fruit up front from the Merlot and a strong, bold, yet subtly tannic finish from the Syrah, Ch. Ste. Michelle did some nice work on this wine that pairs extremely well with Pasta as well as Roasted Pork Tenderloin.

And next up, from the Southern Hemisphere and around the globe…

Craggy Range Winery Te Kahu Gimblett Gravels 2010 – 91 Points Wine & Spirits Magazine

Bordeaux Varietal Blend (80% Merlot, 8% Cabernet Franc, 8% Cabernet Franc, and 4 % Malbec) — $19.99

Craggy Range Te Kahu Bottle 117x300 Give Merlot A Chance...

This winery located on the Eastern coast of the north island of New Zealand.  Its close proximity to the coast and the South Pole keeps the coastal breezes light and cool thus giving the winery cooler days even in the heat of the southern hemisphere’s summers.  Unlike the Napa Valley Merlots that are hated in the Hollywood wine flick everyone knows too well, this is a Merlot dominated blend that stays lighter than most but the depth of flavor is dense.  The bright fruit up on the front of the palate strikes you from the get go, and the light structure makes this a great wine to have as an everyday drinker.  This pairs extremely well with herbal and vegetarian pizzas and bigger steak or tuna topped salads with a not too acidic vinaigrette.


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