The Adams family has farmed the land of Adams Vineyards for eight generations. Years ago, though, they replaced the leafy tobacco plants they'd grown for decades with fruit trees and twining muscadine grapevines. Quincy Adams leads tours of the winery where they where they use blueberries, peaches, apples, pears, and blackberries to make wine. Visitors can pair sips of those varietals with hors d'oeuvres such as Boar's Head cheese or chocolates handcrafted by Quincy's mother, Joyce. At the end of each summer, the family hosts a Grape Stomp Festival, where guests of all ages can participate in the timeless juicing method.
Carafe's micro-wineries brew and bottle their own grape blood on-site, harvested from the fruit of the world's many vine varieties. Tapping into the thrills of kiddie chemistry experiments, the wine-masters at Carafe custom-mix each bottle of inebriation-fuel at their creation station, imbuing brews with the extra love and care that enables them to mature into responsible citizens of stomachs everywhere. Not to be outshone by the contents, bottle labels are similarly customized, bearing personalized messages from bottler to bottlee. Label designs from the Raleigh wine-wranglers are printed on water-resistant gloss paper, ensuring that your birthday, anniversary, or Tuesday wishes are clearly conveyed. The stock does vary according to availability, so before promising the gift of pinot, make sure you call or stop in to check on your favorite varieties.
Owner and vintner Dr. Lane Gregory and his staff of merry winemakers harvest their wine grapes from the fertile muscadine vines that flourish on Gregory Vineyards' 120 acres of lush farmland. The winery's Old-World tasting room and wood furniture lend a rustic atmosphere to samplings of cleverly named wines such as Sly Fox, Ruth Walton, or the dry white known as Bald Eagle. Like North Carolina's banana trees, the regional muscadine grape thrives from late August until early October, giving Dr. Gregory and company only a matter of weeks to harvest the tough-skinned fruit.
In addition to tastings, the handsome property plays host to weddings and other special events. And, on an average day, visitors may be spotted taking wine tours with Dr. Gregory, exploring the vineyards, or enjoying a sandwich at the on-site Grape Vine Deli.
zpizza— voted best pizza in Raleigh by CitySearch and Best Pizza in Cary by WakeCary Magazine —is known for its inventive, California-style pizzas: think zesty Thai-style chicken pizza with peanut sauce and cilantro, or Mexican-style pizza loaded with taco fixings. But even a simple cheese or pepperoni pizza from zpizza is sure to be memorable. That's because the restaurant's cooks use only top-shelf ingredients in their brick-oven-baked pies, from the Montana winter wheat that goes into their hand-thrown crusts to the organic tomato sauce and Wisconsin skim mozzarella layered on top. Diners can customize pizzas with other toppings, including locally sourced meats, fresh produce, and gourmet ingredients such as truffle oil.
Ethiopian main courses divide into two parts: injera, a thin flatbread, and wot, a stew comprising mostly meat or various beans. Ashee Ethiopian Cuisine adheres to tradition, serving stews of chicken, beef, or curried lamb and goat atop spongy slices of injera. Beyond its carnivorous dishes, Ashee caters to vegetarians with heaps of lentils cooked in berbere sauce and split peas cooked with mild green peppers. Feasts are served atop a mesob, a round table designed to encourage sharing among diners. Beers and Coke products can complement meals, though for a more authentic experience Ashee recommends ordering coffee, which is served during a traditional ethiopian ceremony.
With the fountain chortling pleasantly in the background and the sun soaking into the fertile ground, it's easy to lose track of time at Vineyards at Southpoint. The glasses of handcrafted wines probably don't help much, either. In addition to shipping varietals to wine-club members, the vineyards offer weekly and special-event tastings, so guests can sip award-winning vintages while taking in the beautiful scenery.
Studio 91 proprietor Annette Girman handpicks each work of art that adorns the walls of Studio 91, as well as the boutique assortment of fine small plates and artisanal wines that grace guests' gullets. Visitors dip crusty slices of bread or crunchy action figures into savory hummus and nosh on gourmet meats and cheeses, briny kalamata olives, and sun-dried tomatoes artfully arranged into small plates. Eyeballs drink up the work of artists such as France's Gerard Puvis, who molds the metallic foil found on the necks of grand-cru wine bottles into miniature humans, or Canadian painter Rod Chase, whose photorealistic creations often deflect criminals attempting to flee into another reality. As a complimentary gift, each visitor can sample a quartet of 3-ounce pours of South American wine, tasting red, white, and rose varieties of the adult grape juice.