Posana Featured Winewineposana_october2021-1-of-1-e1633110271426-1501565




From the heart of the Minho viticultural region in the northern part of Portugal, most famous for its plantings of Vinho Verde, comes this velvety, supple, and concentrated wine made primarily of Touriga Nacional. This is the most important red grape variety in Portugal, with small berries and low yields which result in concentrated aromas and flavors of blue and black fruits, tobacco leaf, and earthy dark chocolate. The perfect wine to welcome fall and cooler weather!

Touriga Nacional is the most important grape in Port, but in recent decades has gained popularity in dry red wines. It typically provides structure and body to wine, with high tannins and concentrated flavors of black fruit. It blends beautifully with Touriga Franca which helps to add aroma and richness to the nose and palate of the wine.

Enjoy with our Revier braised short ribs, braised local collards, and beets vindaloo!


Award-Winning Wine Lists

Posana holds distinguished awards from Wine Spectator.  Posana was Asheville’s only independent restaurant in 2014 to be awarded Wine Spectator’s Award of Excellence.  They have continued to achieve that level of recognition through 2018 when they kicked things up a notch and earned Wine Spectator’s Best of Award of Excellence, once again to be the only independent restaurant in Asheville to achieve this level of recognition.  Posana’s cellar focuses on sourcing wine from small production vineyards with a focus on organic, sustainable, or biodynamic growing and production principles.  Posana has maintained Wine Spectator’s Best of Award of Excellence consistently since 2018.  Recipients of  Wine Spectator’s Best of Award of Excellence offer a wine list displaying “an excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation. Typically offering 350 or more selections, these restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.”