The Daily Planet Café Explores the Science Behind Wine Making

Rocky Top Hospitality’s Downtown Raleigh Restaurant Invites Public to Sip and Savor the Art of Wine with Discussion Led by Old North State Winery

Raleigh, NC, December 20, 2012 --( Dean Ogan, owner of Rocky Top Hospitality (, has announced that The Daily Planet Café will host a discussion exploring the science behind wine making and the process of going from grapes to the bottle. The event, which will be held on Thursday, Dec. 20 at 7 p.m., will be led by Matthew Lee of Old North State Winery, who has been making well-crafted wines for more than 10 years. Participants can expect to uncover the art of wine making while exploring the fermentation process and different practices that later impact the flavor of wine. The discussion will also take a look at the variety of North Carolina-based wines and where they are produced.

Located inside the North Carolina Museum of Natural Sciences, The Daily Planet Café frequently hosts discussions about science as it relates to the hospitality industry. The events are free and open to the public.

“Fine wine presents the perfect marriage between art and science, and making truly good wine is difficult for most to master,” said Ogan. “Our event on Dec. 20 we will take an in-depth look at the process of wine making and explore the unique steps that go into creating each individual flavor. We are excited to have the opportunity to showcase a local company who has mastered the art form.”

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About Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA).

Anjelica Cummings
MMI Public Relations
(919) 233-6600
Rocky Top Hospitality
Patty Briguglio