Taking It All In: Masters of Taste 2018

May 25, 2018 by evebushman Leave a Comment

The Masters of Taste event is top-notch – obtaining only the most sought after chefs, restaurants, sweet makers, mixologists, spirits and wineries – and it’s only their third year holding the event. My mouth waters in anticipation just writing this out…

The Invite

Walk the field of the Rose Bowl and enjoy unlimited samplings from some of L.A.’s most eclectic chefs and restaurants, wineries, craft breweries, mixologists and more! 2,500 influential food and beverage enthusiasts from all throughout the Greater Los Angeles area are expected to attend this exciting festival which will include spectacular offerings from over 50 Culinary Masters and restaurants, an array of signature sweets prepared by L.A.’s finest Sweet Masters, signature handcrafted cocktails and tastings from over 25 Beverage Masters which will include top cocktail bars, wineries, local craft breweries…

My Takeaways

It was a wee bit warm at the start of Masters of Taste, but soon clouds took over a good hour or so into it, and, as you will see from the photos I’ve shared, many people decided to take advantage of the weather and forgo the shaded tables just to lollygag on the grass – to eat, drink, socialize and even toss a football around!

This year the VIP end zones had chef and cocktail classes on one end as well as a Wolfgang Puck seated pop up wine-paired meal on the other. The four-course meal was absolutely inspired and fabulous, a real treat for VIP ticket holders.

Of course we drank and ate plenty, and had fun running into many friends including Liz and Bruce Pack, Joe Wehinger (for Daily Ovation), Adam Rubenstein (Viva LA Foodies), Danielle Salmon (Follow My Gut foodie blogger), Kevin Friend, Lee and Helen Williams (and their pack of helpers from Golden Star Vineyards), David Dinsmore (Ascension Cellars), Lawrence Moore (Lawrence Moore and Associates) and Anthony Duggan as well as making new friends on what proved to be a most memorable day.

Even with so many killer foods, drinks and desserts, the lines were more than manageable. This year they also challenged chefs to whip up something with Woodford Reserve Bourbon. Guests were given wooden chips to leave at the tables they wanted to cast a vote for. My fave was a chocolate Gelato with the Bourbon. (Come to find out the next day that they – Fatamorgana Gelato – won!)

We didn’t make it to every vendor, but of those we did make it to we enjoyed Fried Chicken n’ Beignets from Maple at Descanso Gardens, plant based “Lazy Sushi” at M Café, Dulce Vida Grapefruit Tequila, Deviled Turkey Salad Sandwich from Wax Paper, Mignon Chocolate Truffles, Crème Caramel, ZYR Russian Vodka, cocktails from The Raymond 1886, Chicken Pot Sticker from LiOrient, Spicy Baja Tuna Tostada from Pez Cantina, cocktails from Momed, Organic Tuscan Kale Salad from True Food Kitchen, a Salmon Belly Summer Roll from Garlic and Chives, Pad Thai Calamari from Bourbon Steak, Toasted Barley with Sugar Snap Peas (love this one!) from Derive, American Born Whisky, Carnitas Tacos from Mercado, cookies from Zooies, Burrata Stuffed Ravioli in a Red Beet Sauce from Celestino, Golden Star Vineyards, Wrath Wines, Hitching Post Wines and Ascension Cellars….

Culinary Vendors Include

Ardour Hospitality Chef Michael Hung (Los Angeles)

Alexander’s Steakhouse Chef Travis Flood (Pasadena)

Ayara Luk Chef Vanda Asapahu (Westchester)

Bacchus Kitchen & Eatery and Claude & Co. Chef Claud Beltran (Pasadena)

Bistro Mon Cheri Chef Kimmy Tang (Pasadena)

Bone Kettle and Komodo Chef Erwin Tjahyadi (Pasadena and Los Angeles)

Bourbon Steak Chef Kyle Johnson (Glendale)

Celestino Ristorante Chef Calogero Drago (Pasadena)

CHAYA Chef Joji Inoue (Downtown Los Angeles and Venice)

Church & State and Spring Chef Tony Esnault (Downtown Los Angeles)

Dérive Chef Shane Alvord (Pasadena)

Eat @ Rollin’ Joe’s Chef Mark Salazar (Los Angeles)

Fahrenheit LA Chef John McLellan (Los Aneles)

Garlic & Chives Chef Kristin Nguyen (Garden Grove)

Grill Em All Chef Ryan Harkins (Alhambra)

Gus’s Barbecue Chef Mike Stern (South Pasadena)

Jaffa Chef Anne Conness (Los Angeles)

Kato Chef Jonathan Yao (Los Angeles)

Li Orient Asian Bar & Restaurant and Triple 8 China Bar & Grill (Los Angeles)

Loquita Chef Peter Lee (Santa Barbara)

Lunasia Dim Sum House Chef Lee Hau Fu (Pasadena and Alhambra)

M Café Chef Atsushi Kenjo (Melrose and Beverly Hills)

Maestro Chef Elena Vega (Pasadena)

Maple at Descanso Gardens Chef Philip Mack (La Cañada Flintridge)

Mercado Chef Jose Acevedo (Hollywood, Los Angeles, Pasadena, Santa Monica)

Momed Chef Alex Sarkissian (Beverly Hills and Atwater Village)

Montrésor and The FLATS Chef Paul Shoemaker (Studio City and Beverly Hills)

Nerano Chef Michele Lisi (Beverly Hills)

Pez Cantina Chef Bret Thompson (Downtown, Los Angeles)

Poppy and Rose Chef Michael Reed (Los Angeles)

Prince of Venice Chef Alberto Bertoncin (Los Angeles)

Ramen Tatsunoya (Pasadena)

Redbird Chef Neal Fraser (Downtown Los Angeles)

Sweet Greek Chef Christina Xenos (Los Angeles)

The Bellwether Chef Ted Hopson (Studio City)

The Raymond 1886 Chef Tim Guiltinan (Pasadena)

True Food Kitchen Chef Sebastian Pfleging (Pasadena)

Wax Paper Chef Peter Lemos (Frogtown)

Wolfgang Puck Catering (Los Angeles)

World Empanadas Chef Matthew Hirtz (Burbank)

Sweet Masters

Butter Cake Shoppe, Chocolate Stars USA, Crème Caramel, Fatamorgana Gelato, Helados Pops, Mignon Chocolate, Nothing Bundt Cakes, Porto’s Bakery, Sidecar Doughnuts, The Dolly Llama, Zooies Cookies and others.

Brewmasters

Angel City Brewery, Brewyard Beer Company, Indie Brewing Company, Iron Triangle Brewing, Lincoln Beer Company, MacLeod Ale Brewing Co., Mt. Lowe Brewing Co., San Fernando Brewing Co. and State Brewing Co.

Wineries

Ascension Cellars, Cosentino Winery, Foris Winery & Vineyards, Golden Star Vineyards & Winery, Hitching Post Winery, Jax Vineyards, Kieu Hoang Winery, Lorimar Vineyards and Winery, Navarro Vineyards, Riboli Family Wines, Rutherford Ranch Winery, and Wrath Wines.

Bars

Ann-Marie Verdi of The Bellwether, Cameron Masden of 1886, Dan Garvin of Magnolia House, Devon Espinosa of Sunset & Vinyl, Feisser Stone of CHAYA Izakaya and world-class Barman Payman Bahmani.

Spirits

American Born Moonshine, Buzzbox, Dulce Vida Tequila, SelvaRey Rum, Smirnoff Spiked Sparking Seltzer, Woodford Reserve and ZYR Russian Vodka and many more.

Non-Alcoholic Bevvies

Bai, Boxed Water, Califia Farms, Dry Sparkling, Groundwork Coffee, Honeydrop Beverages, Humm Kombucha, Immordl, Nekter Juice Bar and Zico Coconut Water

Casa Pacifica Announces 5th Annual “Best in Fest” Brewery Competition Winner

May 24, 2018 by evebushman Leave a Comment

CAMARILLO, Calif. – On Sunday, April 29, 2018 at Bottle & Pint in The Annex at The Collection RiverPark, Casa Pacifica chose its 5th Annual “Best in Fest” brewery winner. This year, Topa Topa Brewing Co. took home the top prize with their Chief Peak IPA. Institution Ale’s Rx Pils and MadeWest’s Red Rye earned honorable mention.

This was the first year the “Best in Fest” judging was open to the public. Attendees tasted the twelve brews alongside the judges. The esteemed panel of judges included: Kevin Pratt, the nation’s second highest ranked beer judge; Jason Hendrick, General Manager of Barrelhouse 101; Zach Rosen, Certified Cicerone; Erin Peters, also known as the Beer Goddess; and Bec O’Neal, Sales Rep for Stone Distribution Company. Guests also received delicious small bites from other Annex tenants: Pancake, Scratch Sandwich Counter, and Seoul Sausage Co. Another welcome addition to the competition was the dispensing of beers via numbered taps. In years past, competition co-chairs Curtis Taylor and JC Lombardo collected the brews and stored them in coolers until the judging.

The breweries vying for the title were: 14 Cannons Brewery, Enegren Brewing Co., Institution Ale, The LAB Brewing Co., Leashless Brewing, MadeWest Brewing Co., Ojai Valley Brewery, Red Tandem Brewery, SLO Brew, Topa Topa Brewing Co., Ventura Coast Brewing Co., and Westlake Brewing Company. All twelve brews from the “Best in Fest’ Brewery Competition will be available for tasting at the 25th Anniversary of the Casa Pacifica Angels Wine, Food & Brew Festival on Sunday, June 3, 2018 at CSU Channel Islands.

Casa Pacifica and the Angels are excited to welcome back their generous Hosts, The Zarley Family; The Van Huisen Family; Nevers, Palazzo, Packard, Wildermuth & Wynner, PC; Conico Oil/MacValley Oil & Mission Produce. The VIP Lounge will be presented by Wells Fargo. The newest addition to the festival is the Ultra VIP Experience, sponsored by Union Bank. This special addition for the 25th Anniversary will only be available to high-level sponsors.

As always, the Festival will offer an unbeatable array of exhibitors offering delicious food samples from fabulous restaurants, caterers, bakeries, and specialty shops, to the palette-pleasing tastes of fine wines, smooth brews, and specialty beverages from throughout the region and California. A large online silent auction will tempt festival-goers with must-have, one-of-a-kind, themed baskets. The Yummie Top Chef Competition will crown winners for the best “Savory” and the best “Sweet” chef’s masterpiece among the participating exhibitors. Actor Oded Fehr returns as the Yummie Culinary Competition emcee. Live entertainment from the main stage throughout the day will keep the festival-goers rocking out and crowding the festival’s dance floor. Bruce Barrios, Ventura County’s favorite DJ, will emcee the day’s festivities.

All proceeds from the “Best in Fest” Brewery Competition and the Wine, Food & Brew Festival will benefit the vital programs and services Casa Pacifica provides to the community’s most vulnerable children and their families. Get your tickets today at http://www.cpwinefoodbrewfest.com.

To purchase tickets or for more information about exhibitor opportunities, please visit http://www.cpwinefoodbrewfest.com. For further questions please contact Carrie Hughes, Director of Development & Public Relations for Casa Pacifica at (805) 366-4011, or by email at chughes(at)casapacifica.org.

Casa Pacifica Centers for Children and Families is a crisis-care and residential treatment facility for abused, neglected, or at-risk children in Ventura and Santa Barbara Counties. The agency is the largest non-profit provider of children’s mental health services in both counties and administers a number of community-based programs designed to strengthen families and keep children in their homes and communities. For more information about Casa Pacifica visit its website http://www.casapacifica.org or call the Development Department at (805) 445-7800.

Discover Your Wild Side in Cambria

May 23, 2018 by evebushman Leave a Comment

CAMBRIA, Calif. (PRWEB) – Spring is on the way and with wildflowers blooming across the Central Coast, a wild weekend getaway is just the thing to spring for. With a fresh infusion of hoteliers, winemakers, brewers, restaurateurs, fitness instructors, and artists—along with some old-school dive bar fun—Cambria has everything for the perfect weekend with the girlfriends. You just have to know where to go to find the wildflower in you.

Stolo On day one of visitor’s wildflower weekend, they can sip on some wine and taste some beer, rock out to live music, eat pie, and indulge. In other words, treat themselves. Use day two of the weekend to relax and renew. Visitors can eat healthy, do a little yoga, take in the beautiful natural surroundings, and meditate on a great weekend of wildflower fun. By the time visitors leave Cambria, they’ll have had the perfect combination of wildflower fun and relaxation.

Day One: Get wild like the flowers!

Morning:
Stop for a steaming cup of coffee and a deliciously warm morning snack at the Cambria Coffee Roasting Company. The gourmet and specialty coffees offered at this quaint, local hotspot are roasted in-house, meaning visitors have likely never tasted fresher brews. Indulge in a tour of the decadent Hearst Castle. Only six miles north of Cambria lies Hearst Castle, overlooking the Pacific Ocean from atop the Santa Lucia Mountains. Craftsmen labored for nearly 28 years to create this grand estate, named after media mogul William Randolph Hearst.

Midday:
Fuel up for the wild night ahead and grab a monstrous sandwich or burger at the Café on Bridge Street. The Café is the perfect stop for inexpensive lunch fare, with sandwiches, salads and soups that everyone will love. Tucked away in a charming corner off the main thoroughfare, this eatery is an ideal lunchtime escape. Visitors can grab-and-go or sit down and enjoy. Later, embark on a walk along the Meander Trail to enjoy nature’s display of beautiful wildflowers before revving up for the rest of the evening. Wind along the wildflowers with this west-to-east, uphill trail that meanders from Marine Terrace Trail and connects to Ridge and Forest Loop Trails. Enjoy wide open space with Pacific Ocean views.

Afternoon:
Head east through the winding hills on Santa Rosa Creek Road for fine wine tasting at Stolo Family Vineyards. Sitting at the base of a sun-kissed nine-acre vineyard, the farmhouse and old dairy barn at Stolo Family Vineyards dates back to the late 1800s. Less than three miles from the Pacific Ocean, the vineyards thrive in Cambria’s unique microclimate, producing unmatched coastal-style Chardonnay, Sauvignon Blanc, Gewurztraminer, Pinot Noir, and Syrah. After wine tasting, pick up some signature sweet homemade pie or jam at Linn’s Fruit Bin. When it comes to dessert, visitors won’t want to miss Linn’s olallieberry pie. It’s a Cambria specialty, and incredibly popular, for good reason—it’s delicious! You can get pies, as well as all kinds of olallieberry delicacies, at the variety of Linn’s stores in town.

Evening:
Visitors can check into their lodging property and freshen up for a wild night out. Then, sip on an ice-cold beer at 927 Brewing Company. Sample some of the delicious brews offered by 927 Beer Company. They serve up some serious suds like Toyon, Mudhoney Oatmeal Stout, Nit Wit Wheat, Old #23 Robust Porter and Dakota Pale Ale. Stop in at the Black Cat Bistro for dinner. Simply elegant and sumptuously delicious, this intimate eatery opened in 2002 and has been the talk of the town ever since. Sample unusual appetizers, farm-fresh entrees and decadent desserts as visitors drink the regional wines that are central to the chef’s expression. Don’t miss the locally- sourced abalone from Cayucos.

Night:
Let the fun continue with drinks and dancing at Mozzi’s, Cambria’s historic biker bar. Established in 1866, Mozzi’s Saloon is the only historic biker bar in Cambria. Completely remodeled in 2007 with the original ambiance of yesteryear—full bar, live music, pool and snooker tables, friendly atmosphere, and bar menu—Mozzi’s has it all.

Day 2: Relax, renew, and detox!

Morning:
Visitors can clear their palette with a healthy and light breakfast at Centrally Grown. This restaurant nestled in the hills along the coast has edible gardens, custom sculptures, sustainable water features, and ocean-view patios, not to mention delicious food and a rustic vibe. Then, clear the mind with a yoga class on Moonstone Beach. Start the morning meditating on a wonderful weekend while listening to the calming ambiance of the waves gently lapping the shores of the Central Coast. Yoga on Moonstone Beach offers visitors the ultimate relaxation. After yoga, enjoy the breeze off the Pacific Ocean while taking a walk along the Bluff Trail at Fiscalini Ranch. At the main entrance to Fiscalini Ranch, the one-mile Bluff Trail boardwalk meanders above the coastal bluff from Windsor Boulevard. This scenic trail offers spectacular ocean views and is a good place to spot native wildlife, seabirds, migrating whales, sea otters and other marine life.

Midday:
Enjoy fresh-pressed juices, smoothies, and Instagram-worthy salads at Sandy’s Deli. This quaint deli and bakery is conveniently located in the heart of Cambria. Or enjoy an out-of-the-box health food option at Soto’s True Earth Market. Browse the shelves at Soto’s and curb cravings with fresh fruits and vegetables, cured meats, unique cheeses, and a variety of sandwiches. Grab whatever the heart (and stomach) desires, take it to-go, and enjoy on Moonstone Beach.

Evening:
Dine on light, global fare at Robin’s Restaurant, followed by a walk through the village, enjoying the breeze as you window shop. Robin’s is known for its creative international fare, farm-to-table selections, and charming atmosphere. It’s located in a historic building, but you’ll likely be distracted by the incredible food and wine selection.

Night:
The detox is complete! Spend the rest of the night relaxing and fall asleep early to the calming sound of the Pacific Ocean. No matter what visitors choose to do on their wildflower weekend getaway, Cambria has something for everyone. So, grab your girls, grab your wine, and get wild.

Vintage Eve Circa 4/2015: Chef Larry Monaco Pops Up at Frankie’s on Melrose

May 22, 2018 by evebushman Leave a Comment

I miss the Frankie’s NY Italian Restaurant we had in the Bridgeport Marketplace that shuttered in July of 2013, and was vaguely aware that its sister restaurant (truth be told our restaurant’s former owner, Teresa Competelli, is Frankie’s daughter) had been open on Melrose for 25 years. So when I saw this Facebook post, “Chef Lawrence “Larry” Monaco Four-Course Tasting Menu Dinner and Wine Pairing at Frankie’s on Melrose” it was enough to make my taste buds cry out. I made my reservations, and this is what I enjoyed:

Chef Larry Monaco Dining

First Course

Spring Salad of Wild Rocket Arugula, Radicchio, Whipped Ricotta, Pickled Grapes, Corn Nuts, Shaved Fennel, Aged Sherry Vinaigrette and paired with 2013 Altanuta Pinot Grigio.

The wine had pleasant notes of lemon and honey dew melon, sweet edged and balanced. I enjoyed it with the salad’s nutty (the Corn Nuts really were a cool – very unexpected – addition) pickled and creamy flavors. We were off to a good start!

Second Course

Humanely Raised Certified Beef Tartare, Barolo Shallots, Tallow Farmed Weiser Farms Potato Chips, Quail Egg paired with what the waiter described as a “full-bodied rosé” that had notes of strawberry, maraschino cherry, raspberry and cherry: a 2013 Vitiano Rosato from Umbria made with Sangiovese, Merlot, Cabernet Sauvignon and Aleatico.

Together the medium acid and fruit in the wine, against the pleasantly gamey dish (I wonder if it was the tartare and quail egg that gave it that quality), worked great as a palate cleanser between bites. And we enjoyed scooping up every last morsel with the chips.

Third Course

Rabbit Stew, Coarse Ground Creamy Polenta, Niçoise Olives, Extra Virgin Olive Oil paired with 2013 Briccotondo Barbera. This was my favorite wine of the night with aromas of stewed plum, black cherry and green peppercorns. On the palate I got a bowl of dark fruit, good tannin structure and balance.

And the dish, on its own, was pure genius. I even pulled Chef Larry over for a photo with the dish and told him so. It was my first experience with rabbit, and the flavors reminded me of a decadent pate or foie gras. The creamy polenta reduced the meat characteristics, but in a way that only increased my pleasure. The stew, I could only imagine, had been stewing quite awhile to create such lovely flavors. Love to have that recipe! Halfway through the dish I forced myself to stop eating – only because I wanted to bring the dish home for my husband that had to work that night.

Fourth Course

Triple Chocolate Mousse, Caramelized Walnuts, Black Pepper Ice Cream Sauce paired with 2012 Batasiolo Moscato d’Asti. The wine had aromas and flavors of heavy cream, lime, cling peaches, poached pear, apple and honey.

I liked the pairing of the candied pecans against the crisp apple in the wine. The Mousse reminded me of the triple-colored Neapolitan ice cream my mom used to buy, except about 20 notches better and in chocolate! The black pepper sauce was elegant against the chocolate as well.

All I can say is I want more…so will be following Chef Larry Monaco wherever he goes next!

Story in photos here: https://www.facebook.com/media/set/?set=a.10205252388416677.1073741906.1455706632&type=1&l=b652781b98

About Chef Larry Monaco

From the website, “Using only the freshest ingredients, often locally and organically grown, Chef Larry Monaco creates customized menus and meals for couples, families, private parties, business dinners and special events for up to 50 people. Larry brings the ease, elegance, and delicious dining experience of being in a fine restaurant right into his clients’ homes.”

And from Chef Larry, “I am a chef and caterer based in Southern California. I indulge affairs ranging from cozy sit-down dinner parties to cocktail and fancy hors d’oeuvres feasts, to weddings and big soirees. In addition to planning the menu and cooking for your event, I will handle all of your worries from rentals to staffing, etc. you name it. I will take care of everything for you so you can just sit back, relax and enjoy your party. Please contact me if you’re interested in making your next event amazing and delicious!”

Chef Larry Monaco Website: http://www.cheflarrymonaco.com

Telephone: 323-424-4370

Facebook: https://www.facebook.com/pages/Chef-Larry-Monaco/110707482340987?fref=ts

Email: Larrry@ChefLarryMonaco.com

Frankie’s on Melrose: 7228 Melrose Avenue, Hollywood, CA 90038

Telephone: 323.937.2801.

Website: http://www.frankiesonmelrose.com

Facebook: https://www.facebook.com/FrankiesMelrose

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Winners of 2018 Experience Rosé Competition Announced

May 21, 2018 by evebushman Leave a Comment

SAN FRANCISCO, CA – Debra Del Fiorentino, Founder of Wine Competitions Management & Productions, in conjunction with Craig Palmer and Allen Habel, co-founders of Experience Rosé (formerly Rosé Today), are pleased to announce the results from Experience Rosé: The 2018 Competition, held at Soda Rock Winery in Healdsburg, California on Wednesday, April 18. Directed by globally-renowned wine expert and educator Del Fiorentino, Experience Rosé: The 2018 Competition drew 317 entries of domestic and international rosé wines – a thirty-seven percent increase from the number of entrants in last year’s competition.

Glasses of with pink champagne decorated with lavender

The esteemed panel of top-tier judges selected by Del Fiorentino sought out the very best in dry, sparking and sweet categories – all of which represented a wide range of rosé winemaking styles. Judges included Dan Berger, Jacques Brix, Bernadette Byrne, Traci Dutton, Renata Franzia, Denise Gill, Erik Miller, David Sandri, Chris Sawyer and Cathy Vicini.

The Competition embodies the concept of rosé wines as an integral part of the wine drinking experience every day, all year long “because every day pairs better with Rosé,” the tagline for this and every Experience Rosé event.

“That’s the idea that attracted us so irresistibly to this lifestyle concept of Experience Rosé,” proclaims Founder and Producer Craig Palmer. “So many everyday opportunities become so much more colorful paired with this infinitely elegant and exuberant wine.”

Top honors and Best of Show went to Draxton Wines for its 2017 Pinot Meunier Rosé, Napa Valley, garnering an impressive 100-point score.

“That’s not easily achieved,” says Del Fiorentino. “Our judges are very savvy and very strict with their scores. To achieve a perfect score is a true feat of accomplishment for the winemaker and the wine.”

Advantage International was awarded Best International Dry, Double Gold and Best of Class for its 2017 Marquis de Goulaine Rosé d’anjou. Bronco Wine Company was awarded Best Domestic Sparkling, Double Gold and Best of Class for its NV Domaine Laurier Brut Rose while Natural Merchants, Inc. was awarded Best International Sparkling and Best of Class for its NV Tarantas Sparkling Rose. Penns Woods Winery took Best Domestic Sweet and Best of Class for its NV Penns Woods Winery Moscato Rose.

Other Best of Class winners include:

Castle Rock Winery, 2017 Castle Rock Rosé of Pinot Noir, category: Domestic Dry

Nichelini Family Winery, 2017 Nichelini Family Winery Cabernet Sauvignon Rosé, category: Domestic Dry

Peju Province Winery, 2016 Peju Sparkling Rosé, category: Domestic Sparkling

Winery at Black Star Farms, NV Black Star Farms, Old Mission Delighted – Sweet Bubbly Rosé, category: Domestic Sparkling

E&J Gallo Winery, 2017 Fleur de Mer Rose, category: International Dry

Overall the judges awarded five Best of Show accolades, 10 Best of Class designations, 15 Double Gold and 79 Gold honors. A complete list of winners can be found by visiting http://rosewinetoday.com/competition-winners/.

Results were announced at an intimate gathering held at Soda Rock Winery on Thursday, April 19^th, following the judging. About 15 wineries, all competition gold-medal winners, poured and convened with industry influencers and event sponsors and producers.

Experience Rosé is proud to thank its Presenting Sponsor, Bank of Marin, and Hosting Sponsors: Soda Rock Winery, Sonoma Magazine, Spirited Magazine, and Hangar 1® Vodka.

Experience Rosé is all about providing extraordinary experiences to anyone who revels in the passion for Rosé. The brand’s dedication to excellence continues with two new consumer events held in June and October. On Saturday, June 16, 2018, The Great Rosé Pairing for Summer will take place at The CIA at Copia in Napa, from 11AM to 4PM. Attendees will sip winning wines from the 2018 Competition paired with gourmet cuisine from six major rosé producing regions (France, Italy, Spain, Northern California, Central California and Southern California) prepared by teams of emerging star chef CIA students and led by Lars Kronmark, Professor of Culinary Arts at CIA California. A sampling of rosé cocktails and summer refreshers using Hangar 1®’s newly launched rosé infused vodka will be prepared by CIA’s wine and beverage students. This multifaceted event will also include special arts programming and Experience Talks – an educational series featuring presentations, panel discussions and pairings curated by John Cesano, Executive Director of the Anderson Valley Winegrowers Association. Jubilant, intoxicating music will be provided by Steel Jam.

Ticket costs for The Great Rosé Pairing for Summer:

VIP Patio: $125 in advance; $130 at the door

Regular admission: $85 in advance; $90 at the door

Designated driver: $40 in advance; $45 at the door

Later in the year, on Friday, October 19, Jaxon Keys Winery and Distillery in Hopland (Mendocino County) will host The Great Rosé Pairing for Thanksgiving. Nicholas Petti, Culinary Arts Instructor at Mendocino College, along with his talented students, will create a selection of seasonally-inspired bites to showcase perfect Rosé pairings for holiday dinners and celebrations. This event exclusively features Rosés produced in the Hopland and Redwood Valley regions of inland Mendocino County.

Ticket costs for The Great Rosé Pairing for Thanksgiving:

Regular admission: $95 in advance; $105 at the door

Tickets for both The Great Rosé Pairing for Summer and The Great Rosé Pairing for Thanksgiving can be purchased by visiting: www.experiencerose.com.

About Experience Rosé

“Because every day pairs better with Rosé” is our theme. With the burgeoning passion for the colorful array of Rosé wines, Experience Rosé showcases excellence in international winemaking, connecting wine lovers with singular adventures and curated resources that are spirited, expansive and revelatory. For more information on Experience Rosé please visit, www.experiencerose.com.

Like Experience Rosé on Facebook: https://www.facebook.com/rosewinetoday/

Follow Experience Rosé on Twitter: https://twitter.com/rosewinetoday

Follow Experience Rosé on Instagram: https://www.instagram.com/rosewinetoday/

About Soda Rock Winery

Nestled in Sonoma County’s scenic Alexander Valley, Soda Rock Winery offers visitors the opportunity to enjoy an eclectic mix of wine-country experiences. Sip a delicious array of wines with a focus on Bordeaux varietals. View the splendid surroundings and appreciate the historical buildings that have been beautifully restored using green building and recycling practices. Soda Rock is the original site of the Alexander Valley general store and post office, and was once the central hub of activity for the valley. Historic records provide evidence of the first bonded winery on this property in 1880. With a large line-up of Cabernet Sauvignons and Bordeaux varietals, Soda Rock wines are big and bold, just like its historic past.

About The CIA at Copia

The Culinary Institute of America’s newest location in downtown Napa, the CIA at Copia, offers food and wine experiences to the public, including hands-on cooking and beverage classes, culinary demonstrations, shopping, dining, community events, private events, and more. It is the first public-facing facility for the college.

About Jaxon Keys Winery & Distillery

Jaxon Keys, a 1,250-acre estate winery, continues a historic legacy in Mendocino County with their long-term commitment to fine wine and brandy. Formerly Jepson Winery, the estate’s new name, Jaxon Keys, is a tribute to family ancestors Jack Wilson and Cecil Key – honoring the past and heralding a new era. They offer many varietals grown on their ranch for tasting at their 1880s Farmhouse Tasting Room. Enjoy a leisurely wine tasting at the antique bar, spend some time out on the covered veranda, drink in the views, the flavors and the old-fashioned hospitality served up Mendocino style. Jaxon Keys makes a wine for every taste – Chardonnay, Sauvignon Blanc, Viognier, white and red blends, Grenache, Zinfandel, Primitivo, Cabernet Sauvignon, Syrah, Petite Sirah, a port-style wine and Alambic pot-still brandy.

Now Open: The Underground, The Mob Museum’s Prohibition History Exhibition

May 20, 2018 by evebushman Leave a Comment

LAS VEGAS (PRWEB) – The Mob Museum, The National Museum of Organized Crime and Law Enforcement, today announces the opening of The Underground, its new Prohibition history exhibition featuring a working distillery and speakeasy. Zappos.com serves as The Underground’s signature sponsor.

The Mob Museum is located in downtown Las Vegas, Nevada.

Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time: Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Guests of The Underground are encouraged to ponder the time when consuming alcohol was not only a criminal act, but also bred secret watering holes–some of which became the most glamorous places to be.

“We are extremely proud of this addition to the Museum, which was developed to tell the story of this pivotal period of American history in the most dynamic way possible,” said Jonathan Ullman, president and chief executive officer, The Mob Museum. “To our many supporters whose contributions made The Underground possible, we extend enormous gratitude.”

The Museum’s project team for The Underground included LG Architects, design firm Gallagher and Associates, historic consultant Robert Chattel of Chattel, Inc., custom fabricator CREO Industrial Arts, the City of Las Vegas and Core Construction.

Numerous exhibits and artifacts found in the distillery and speakeasy add depth and context to the experience. Exhibits and artifacts on display bring to life the essence of a time that saw organized crime syndicates grow richer and more powerful than ever before, while giving rise to great cultural and societal change.

Artifacts on display include:

Five-gallon whiskey still, an example of one of the smaller home stills used to make alcohol during Prohibition.
Valise with hidden flasks produced by Abercrombie & Fitch, with a brass stud on its base that, when swiveled, reveals a tiny keyhole. Once unlocked, the false bottom opens to reveal three silver flasks.
One-gallon “alky cooker” like those used by impoverished families employed by Chicago’s Genna brothers to make small batches of liquor in their homes.
Grape brick sign, which advertised the blocks of grape concentrate sold in grocery stores. These blocks could be combined with water to make grape juice. Of course, yeast could be added, the mixture poured into a bottle, the bottle corked and, three weeks later—voila!—home-made wine.
Budweiser frozen eggs, which along with more than 25 other non-alcoholic products, carried Anheuser Busch’s most popular brand name during Prohibition. Other products included soft drinks, malt extract, corn syrup and truck bodies. The frozen eggs were sold in 30-pound canisters and stabilized with sugar and salt.
Beaded chiffon dress, circa 1926, which provides an example of the new and bolder fashions that became popular during the Prohibition era due to the rise of flapper culture.

A unique aquarium exhibit, produced in conjunction with The Animal Planet series “Tanked,” tells the story of the 1922 sinking of the Lizzie D, a tug boat believed to have moonlighted as a rum runner, off the coast of Fire Island, New York. The 440-gallon tank memorializes the discovery of the sunken vessel in 1977, which was indeed found to be carrying crates containing hundreds of bottles of Kentucky bourbon, Scotch whisky and Canadian rye whisky.

Master Distiller in Residence George Racz, oversees the initial production of corn-mash moonshine in The Underground’s 60-gallon, custom-made copper-pot still. Capable of producing 250 750 ml jars of moonshine per week, the gleaming still forms the focal point of the distillery.

In the speakeasy, The Underground’s moonshine provides the centerpiece of the cocktail collection, while a full bar is also available. The speakeasy cocktail menu includes typical Prohibition cocktails such as Bee’s Knees, Underground Old Fashioned, Ginger Jake and Giggle Water. A variety of coffee cocktails, draft beer, bottled beer, wines by the glass and non-alcoholic cocktails are also available.

Finally, for private groups and intimate events, a VIP hideaway called “The Fitting Room,” concealed by a secret entrance off the speakeasy, can accommodate up to 12 guests.

Entrance to The Underground at The Mob Museum is free with general Museum admission until 5 p.m.; guests who wish to visit just The Underground after 5 p.m. may enter via its exterior side entrance free of charge until closing. The new hours of the Museum, including The Underground, are 9 a.m. to 10 p.m., Sunday through Wednesday, and 9 a.m. until midnight, Thursday through Saturday.

For even more information about Prohibition, visit the Museum’s online exhibit at prohibitionhistory.org. Photos are available for download here.

ABOUT THE MOB MUSEUM
The Mob Museum, the National Museum of Organized Crime and Law Enforcement, a 501(c)(3) non-profit organization, provides a world-class, interactive journey through true stories—from the birth of the Mob to today’s headlines. The Mob Museum offers a provocative, contemporary look at these topics through hundreds of artifacts and immersive storylines. Whether you like it or not, this is American history. It debuted a major renovation in 2018, including a Crime Lab, Use of Force Training Experience, and Organized Crime Today exhibit as well as The Underground, a basement-level Prohibition history exhibition featuring a working speakeasy and distillery and sponsored by Zappos. Since opening in 2012, The Mob Museum has accumulated numerous accolades, including being named one of TripAdvisor’s “Top 25 U.S. Museums,” one of Las Vegas Weekly’s “Twenty Greatest Attractions in Las Vegas History,” one of Hotel.com’s Top 7 “Travel Brag Landmarks,” one of USA Today’s “12 Can’t Miss U.S. Museum Exhibits,” “A Must for Travelers” by The New York Times, one of “20 Places Every American Should See” by Fox News and Budget Travel magazine, “Best Museum” by Nevada Magazine and is a multi-year winner of the Las Vegas Review-Journal’s “Best of Las Vegas” rankings. The Mob Museum has been awarded accreditation by the American Alliance of Museums, the highest national recognition afforded U.S. museums. General admission is $26.95 for adults ages 18 and over with special pricing for online purchase, children, seniors, military, law enforcement, Nevada residents, and teachers. The Museum is open daily; visit the website for up-to-date operating hours. For more information, call (702) 229-2734 or visit https://themobmuseum.org. Connect on Facebook at facebook.com/themobmuseum or Twitter @themobmuseum.

Diamonds & Roses Gala: Five Acres’ 130th Birthday Bash Set For June 2, 2018

May 19, 2018 by evebushman Leave a Comment

Altadena, California – Five Acres, one of San Gabriel Valley’s oldest nonprofits, will host its Diamonds & Roses Gala: Five Acres’ 130^th Birthday Bash on Saturday, June 2, 2018 at the home of Mariann and Tom Nolan in La Cañada-Flintridge. Guests will enjoy a cocktail reception, gourmet meal with wine, live and silent auction, wine and “bling” opportunities and special after-party performance by ‘80s tribute band Past Action Heroes. Proceeds from the evening will support critical mental and behavioral health programs for families in crisis as well as foster care and adoption for children in need of permanent families.

The event marks Five Acres’ landmark anniversary of 130 years of uninterrupted service to kids and families in Southern California. The Diamonds & Roses Gala sponsorship committee is led by Kirsten Hansen and Matt McIntyre, co-chairs; Tami Gittleman, theme chair; Natalie Bazarevitsch and Don Boline, opportunity co-chairs; and Shoshana Puccia and Kris Ordaz, auction co-chairs.

Guests of the birthday bash will also have a chance to win big on unique auction experiences, including seven nights in a private Paris apartment, four suite tickets and VIP parking to see Shania Twain at the Staples Center and a trip to Cabo. A special opportunity drawing will declare several victors with prizes including an exclusive wine and spirits collection, a multi-colored sapphire and ruby necklace from Eric Ruyak, Hespera Designs as well as a Tiffany & Co® diamond necklace generously donated by Pasadena native Sheila Grether-Marion.

Television personality George Gray will emcee the gala, bringing his rich entertainment experience to what promises to be a lively affair. Gray has hosted “The Price is Right” since 2011 and is well-known for hosting “The Weakest Link” and “Junkyard Wars,” for which he received a Primetime Emmy Award nomination. An active philanthropist, Gray has also hosted such events as the Jerry Lewis Muscular Dystrophy Association telethon and regularly lends his support at fundraising events for muscular dystrophy research.

Sponsors for Diamonds & Roses Gala: Five Acres 130^th Birthday Bash include Outlook Newspapers and Pasadena Now as print and digital media sponsors, respectively; an anonymous Diamond Sponsor, Wells Fargo as Rose Sponsor, the Strafaces, Hoefts and Bennetts as Silver Star Sponsors and East West Bank as Tech Sponsor.

Individual tickets, sponsorships and underwriting opportunities for the gala are currently available to the public. To learn more about how to attend or support the event, please visit 5acres.org/gala or contact Five Acres at events@5acres.org | 626-773-3776.

About Five Acres

Five Acres is a child and family service agency ensuring every child has a safe, healthy and permanent family solution through advocacy, prevention and evidence-based services. Established as an orphanage in 1888, today Five Acres offers programs spanning a full continuum of care including community-based counseling and support services, intensive residential care, a therapeutic school for special needs students and foster care and adoption services. Currently, Five Acres serves approximately 8,700 children and their families across five counties. Visit 5acres.org for more information.

Wine in the Pines 2018: Taste, Tour and Take Home

May 18, 2018 by evebushman Leave a Comment

PINE MOUNTAIN CLUB, CA – Set against the backdrop of a uniquely grand outdoor space framed by lush pine trees, guests of Wine in the Pines have the unique opportunity to taste wines, enjoy the landscape, music, food and actually go home with wine they enjoyed during the tasting. The annual event – less than an hour’s drive from the Santa Clarita Valley off the Frazier Park exit of the 5 freeway – is set this year for June 9 from 1:00 to 4:00 p.m., with a VIP entry at 12:00. Proceeds from Wine in the Pines benefit the American Cancer Society.

“We’re looking forward to another great festival this year with many of our favorite wineries returning once again!” Mark Bailey, owner of the local Madd Bailey’s Pub and the Wine Room Gallery said. “Our wineries come from all over California bringing their best to Wine in the Pines. We will have our own reproduction of the Lompoc Wine Ghetto right in our Gazebo. Plenty of fabulous foods to be served and live music to keep the festivities going. It’s simply an epic event, tucked away in the beautiful Los Padres National Forest, that you won’t want to miss.”

At press time winery participants include Ampelos Cellars, Arndt Cellars, Ascension Cellars, BNA Wine Group, Cass Winery, Charles Wine, Cottonwood Canyon, Enjoy Wines, Fiddlehead Cellars, Frisco Cellars, Frolicking Frog Cellars, Flying Goat, Golden Star Vineyards, Greyscale, Hoi Polloi, Indigene Cellars, JFC International, La Montagne, Madd Bailey’s, Midnight Cellars, Mountain Ranch Winery, Pagter Brothers, Pomar Junction, Quady, Ranchita Canyon Vineyard, Sagebrush Annie’s, Stephen Hemmert Wines, Tobin James, Turiya, Vina Sympatica Sparkling Wines, Vinemark Cellars and Workman Ayer. Wineries from the popular Lompoc Wine Ghetto will again be set up in the Pine Mountain Club’s Village Gazebo.

Wolf Creek Brewery, Tioga Sequoia Brewing Company, The Great Beer Company, Firestone and Stella Artois are the craft beer breweries also signed up so far, while returning popular food vendors include Big Mike’s Ragin BBQ, Brazil’s Gourmet Hot Dogs, La Lena Mexican Restaurant, Madd Bailey’s Pub and Grub and Wolf Creek Restaurant.

In addition to the wine, beer, food and lifestyle vendors there is always live music for guests to listen to, or if the mood strikes, dance to!

The Wine Room Gallery Wine Bar in Pine Mountain will be open on both Saturday and Sunday from 12:00 to 6:00 p.m. and guests will be able to purchase and take home some of the wines they tasted at the festival. Tickets and information: www.WineInThePines.com, 661-242-8810, thewineroomgallery@yahoo.com and Facebook.

All guests must be 21 or over. Ticket prices are $55 in advance and $70 at the door for general admission $80 for VIP tickets that allow an early entry to the event at noon. Both ticket levels include the wine and beer tastings and a wine glass to take home. There are no VIP sales day of event.

Lastly, besides ticket sales and a winery sign-up, there is information on cabins available for rent on the website: www.WineInThePines.com and a Holiday Inn located nearby.

5StarWines Proclaimed Over 600 International Treasures – Scoring 90+

May 17, 2018 by evebushman Leave a Comment

Verona, Italy (PRWEB) – On April 13th, the third edition of 5StarWines came to a close at wine2digital, Verona. Organised by Vinitaly, 5StarWines is a three-day tasting aiming at shedding light on wineries investing in the improvement of their products. During the event, a highly qualified panel of wine professionals tastes and gives score on a 100-point scale to more than 2.700 wines.

Under the guidance of Vinitaly International Managing Director Stevie Kim and Vinitaly International Academy Scientific Director Ian D’Agata, the international team of judges is led by 3 General Chairmen: Bernard Burtschy, president of the French Wine Press; Robert Joseph, Editor at Large for Meininger’s Wine Business International; and Spanish Master of Wine Pedro Ballesteros Torres. Main task of the Chairmen is to re-taste wines with an initial score of 90, that is the score a wine needs to be published on 5StarWines-The Book. On the selection he chaired for two years in a row, Joseph commented, “There are new producers, new regions, and new grapes every year. I just love being here, discovering all these flavours, and then go on to Vinitaly to meet the actual people that produced them and understand why and how they are making these wines.” Ballesteros Torres, who finds 5StarWines enriching from a personal point of view, added, “I think it is a great opportunity for the Italian wines participating. 5StarWines is a major tool for Italian producers because they will have the chance to have a feedback from top level experts from all over the world. Another quality of the event is that while tasting, judges get the chance talk with each other, creating an environment of exchange and growth.”

5StarWines-The Book is a wine-guide including all the wines selected at 5StarWines that aims at giving visibility to worthy wineries. A special feature of the guide (and of the event) is Wine Without Walls, a section solely dedicated to wines either without added sulphites or wines with total quantity of sulphites (naturally produced and added ones) not higher than 50mg/l. Chaired by biodynamic wine expert Monty Waldin, Wine Without Walls gives recognition to the growing importance and relevance of natural wines. In the case of Wine Without Walls, the tasting’s assessment criteria are not numerical but rather descriptive like liveliness, individuality, sense of place, etc. Regine Lee, Head of Customer Business Support at Liberty Wines and one of the judges of the Wine Without Walls section observed, “WWW is a really interesting opportunity for us to valuate a lot of natural wines through quantitative and qualitative assessments that really look at whether the wine is of quality or not. US judges are able to look across wide diversity styles, mostly Italians, and I think it’s a really nice way to understand what makes natural wines particularly good and whether they can be judged in themselves or across wines as a whole.”

Coming from all over Italy, California, Argentina and other countries, the wines participating at this edition of 5StarWines were around 2700, 500 more than last year’s. Out of these 2700, more than 600 scored more than 90 out of 100 and therefore will make it on The Book.

For the second year in a row Italy stood out as one of the best producers at the selection, with Cantine del Notaio Soc.Agr. A R.L. taking home the “Best Winery of the Year – Gran Vinitaly 2018”. Worth a mention is the fact that this year, the selected 5 star wines will also be indicated as 5StarWines on Wine-Searcher’s online listings, one of the most famous web search engines for wine. Moreover, The 5StarWines label will also feature on the Vinitaly App during and after Vinitaly ,for all buyers and trade.

You can see the complete list of wines on http://www.5starwines.it/

About
The grand Vinitaly 2018 will be held from April 15th to the 18th. Every year, Vinitaly counts more than 4,000 exhibitors on a 100,000+ square meter area and 130,000 visitors from over 140 different countries with more than 30,000 top international buyers. The premier event to Vinitaly, OperaWine (https://www.vinitalyinternational.com/?page_id=646) “Finest Italian Wines: 100 Great Producers,” which will be held on the 14th of April, one day prior to Vinitaly will unite international wine professionals in the heart of Verona, offering them the unique opportunity to discover and taste the wines of the 100 Best Italian Producers, as selected by Wine Spectator. Since 1998 Vinitaly International travels to several countries such as Russia, China, USA and Hong Kong thanks to its strategic arm abroad, Vinitaly International. In February 2014 Vinitaly International launched an educational project, the Vinitaly International Academy (VIA) with the aim of divulging and broadcasting the excellence and diversity of Italian wine around the globe. VIA this year launched the third edition of its Certification Course and today counts 122 Italian Wine Ambassadors and 9 Italian Wine Experts.

What is ice cider? – and the start of a standard for ice cider in Europe

May 16, 2018 by evebushman Leave a Comment

Craft cider is growing in strength in Europe. In the past five or ten years craft cider has gone from being a fringe phenomena to being a beverage gaining in status and in care taken to represent terroir among the many new quality driven producers that are cropping up.

In that context we also see a wider variety of ciders being produced and marketed across the continent. The concept of what we used to regard as cider is being challenged. Cider used to be either bottle conditioned french traditional cider, traditional English cider or a mixed product, artificially back sweetened, flavoured using all manner of weird flavourings and heavily carbonated to fit a customer who wanted an easy drinking alternative to commercial beer. As the craft cider wave increases and amplifies producers are showing that cider, a wine produced from apples instead of grapes, can be that much more honest and true to its raw material and still be enjoyable.

In that new group sweet still ciders concentrated by using freezing is a growing category. When Brännland Cider started producing ice cider six years ago there were perhaps one or two producers producing still sweet cider. Now we see at least 10-15 producers around Europe who includes a dessert wine like cider into their lines.

So we thought it might be time to talk about what ice cider is and where it comes from.

Ice cider has its origins in Canada and is a fairly young product in a tradition that has a history of 2000 years or so. And it is interesting that a technique to make a sweet wine with its roots in mainland Europe has travelled to the new world, applied to a new raw material and then travelled back in its new form to Europe.

The first written records of ice wine making in modern Europe have their origins in Germany in late 18th and early 19th century. The pressing of grapes that have been allowed to stay on the vine until freezing to concentrate the juice to a higher sugar level has since become one of the three or four standard methods (depending on climate prerequisites and location of the producer) to make a wine with residual sugar. In the 1970:s this method travelled to North America and most notably to Canada that could consistently produce a climate where ice wine could be made (ie, warm summers, and low enough temperatures in winter).

Since its debut in 1978 Canada has become the number one producer of ice wine in the western hemisphere and perhaps in the world. As the climate has changed and winters in continental Europe have become warmer, very little ice wine is now being produced in Europe.

It is in that cross road of a culture and tradition travelling from the old world to the new that ice cider was born.

In the early 1990s, ice wine producer Christian Barthomeuf of Quebec estate Clos Saragnat had the thought to trial the same technique on apples from his orchard as he was using on his grapes, to press them frozen. He found that apples can produce an ice wine equally interesting and sophisticated as one made from grapes using this technique.

In 1994, at Hemmingford in Monteregie, Barthomeuf worked with Francois Pouliot at La Face Cachee de la Pomme to refine and develop ice cider. The very first bottle sold under the official designation ice cider appeared in 1999.

To differentiate it from an ice wine made from grapes, a Vin De Glace, it was called a Cidre De Glace, the word Cidre being the differentiating word to clearly denote a wine made from apples.

The category has since grown exponentially with many producers specialised in ice cider coming into existence in Canada as well as the US.

In steps a definition and then an international appellation has been formulated and published outlining rules of production for ice cider. On of it’s main rules is that that two methods of concentration of the apple juice is allowed to produce ice cider. Cryo-extraction, where the producers lets apples stay on the tree until the weather is cold enough when they’re pressed to extract a concentrated juice. Cryo-concentration where the apples are pressed and the juice frozen to concentrate it.

The common point to be able to call a product an Ice Cider, a Cidre De Glace, is that the producer use naturally occurring cold to concentrate the juice. The rule on using natural cold follows to some extent the general rule of how an ice wine must be produced for the producer to be able to call it ice wine, that the weather drops below a certain temperature at harvest and pressing.

When we found the ice cider six years ago it was like being struck by divine intervention. Not only did we have the recurring cold weather that was necessary to consistently produce an ice cider according to the Canadian rules, Swedish apples were also more suited to naturally sweet cider, not being traditional cider apples but rather high acidity dessert apples that were not as ideal in a dry cider.

In our second year of production, because we were the only producer in Europe to use natural cold year on year to make ice cider and lacking a common European definition of ice cider, we published our own definition of quality to clarify to the consumer what we felt was the correct method to produce ice cider.

The definition is not as of yet official, but serves to signal to consumers and prospective ice cider makers alike what rules we adhere to when producing our Ice Cider, as well as how we feel Ice Cider should be produced in Europe in the future.

The definition has its origin and follows, with a few exceptions, the definition developed and published in dialogue between producers and authorities in Quebec.

Brännland Cider denomination of quality for ice cider

Ice Cider is a sweet wine produced through the fermentation of apple juice that holds a sugar content of at least 30° brix before fermentation. Concentration of sugar is to be done using naturally occurring cold.

Alcohol content in the finished product must be between 7 and 13 percent by volume and residual sugar must be at least 130gr/L.

IN ADDITION

Starting juice must be constituted of 100%, unconcentrated natural apple juice from Swedish grown apples.
No addition of preservatives.
No addition of flavors or coloring.
No addition of alcohol.
Chaptalization is not allowed.

/Andreas Sundgren Graniti, Brännland Cider