From a Wine Student and Wine Writer: So Long to Piero Selvaggio and Valentino

January 18, 2019 by evebushman Leave a Comment

By the time this article runs Valentino Santa Monica will have shuttered after over 40 years in the same location. The cellar, a Wine Spectator Award winner for many decades, will have been completely depleted via sales and/or being moved to a new restaurant in Newport Beach. The longtime owner, Piero Selvaggio, will have moved out too, soon to be found in Newport Beach with his wine and new restaurant, Louie’s by the Bay. (Read more about the move here in this August 2018 article in the LA Times.)

Piero lecturing at the Skirball

While people knew the restaurant for the wine, cuisine, location, Piero and his staff – I knew it for at least two completely different things. Over the years I was able to attend at least three classes that Piero lent his expertise to and enjoyed a few special occasion press dinners as well. Every one left its mark on me.

The most recent class I attended with Piero was a presentation by Planeta Winery focusing on the Nero d’Avola grape that is cultivated in Sicily. Piero shared his own experience growing up in Sicily before coming to the states and entering the restaurant business. After the class I was lucky enough to sit beside him for lunch. When the waiter brought over a plain green salad with nothing but a yummy dressing I took to the cheese and charcuterie that had also been served and “dressed up” my salad a bit more. Piero, watching me a bit, asked for the tray of goodies so he could do the same. I was tickled.

A few years earlier I had attended a lecture via Tasting Panel Magazine where Piero was part of a panel discussion and presentation at the Skirball on the wines of Calabria. Once again I was amazed by the amount of knowledge this restaurateur had under his belt and vowed to never underestimate the amount of knowledge, and sweat, that goes into running a restaurant for so many years.

The very last meeting I attended where Piero hosted was at Valentino and discussed the sticky wicket of the how and why of corkage policies. As I listened to somms and restaurant owners lament the demise of their business due to corkage policies that were demanded by customers, I was charmed by Piero who never once criticized a guest. A real gentleman.

There were also a few press dinners I attended courtesy of Piero. We were “guests of the Briziarelli estate” for the multi-course dinner, which was fabulous. LOTS of photos in this link. I remember a slight lull in the evening and I was able to get Piero to take a few minutes to show me his famed wine cellar. Hall after hall, room after room, up a staircase to a larger room, and finally opening up into the private cellar dining room. I had literally died and gone to wine writer heaven that night.

Another dinner heralded in the latest Brunello di Montalcino 2010 vintage, again in a multi course menu, only to be interrupted…by the blare of a horn? It was famous Italian butcher Dario Cecchini from Panzano, Chianti! And why Valentino for this special dinner? “Valentino was ONE of only 26 restaurants to toast the Brunello 2010 as only 26 were awarded the Leccio d’Oro prize; the restaurant was also one of the first to receive this prestigious award in 1995 – and the first outside of Italy.” Part one on this story is linked above, this is the link for Part two.

The most memorable dinner for me had to be the Prosciutto di Parma event. A group of press were invited into that private cellar dining room, after appetizers on the second story patio and then after a demonstration and lesson with Francesco Lupo we sat and enjoyed dish after dish created by Chef Nico Chessa. My mouth waters to this day when I reminisce about that dinner.

Okay, only now, after having written all this out, I can say goodbye to Valentino and all that Piero gave to us. I will be forever grateful for his gracious press invitations and the wealth of education I gained from it all. Can you say the same about any restaurateur you have known?

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Food Blogger Shares 10 Best Practices for Following a Recipe

January 17, 2019 by evebushman Leave a Comment

PHOENIX (PRWEB) – In theory, recipes are supposed to be simple and straightforward ways to turn raw ingredients into delicious dishes. Unfortunately, many cooks — especially folks who are new to the culinary arts — discover that there is much more to recipes that meets the eye, because instead of something delectable they wind up with something disappointing; or in some cases, disastrous.

The good news is that award-winning food blog GiangisKitchen.com has just published an easy-to-read article with 10 best practices for following a recipe. Just some of the practical wisdom courtesy of Giangi Townsend, food maven and founder of the globally-popular blog, includes:

Before starting any recipe, read it twice from beginning to end.
Understand that cooking times are soft suggestions, not hard rules.
Head to YouTube to learn how to dice, chop and julienne like a pro.
Understand the different ways to measure liquids vs. solids.

In addition to these and several other best practices, the article also provides advice on replacing ingredients without ruining recipes, such as swapping breadcrumbs with panko, white pepper with black pepper, and more.

There is also a bonus tip on presentation that can make all the difference between a meal that is worthy of remembering fondly, and one that is destined to be quickly forgotten. Writes Giangi: “Remember to serve your dishes in beautiful plates! Personally, I really like white plates as makes the food stand out more…Portion and shape are also important. After all, we don’t just eat with our mouth and stomach — we also eat with our eyes. A fantastic presentation is much more inviting.”

The full article is available on the GiangisKitchen.com blog at: https://www.giangiskitchen.com/10-best-practices-for-following-a-recipe. Access is free, and no sign-up is required. The recently re-designed website also features original recipes, money-saving offers and coupons, and is optimized for all screens including tablets and smartphones.

For additional information on GiangisKitchen.com, including advertising, marketing and media inquiries, email giangi(at)giangiskitchen(dot)com or visit http://www.giangiskitchen.com.

Facebook users can also follow Giangi’s Kitchen by visiting https://www.facebook.com/giangiskitchen.

About GiangisKitchen.com

GiangisKitchen.com is a popular blog that features simple, delicious, elegant and nutritious recipes, which are primarily geared towards working moms, dads, grandparents, and everyone else with a desire to prepare a great evening meal for their family in just 30-45 minutes.

KOSHER FOOD AND WINE EXPERIENCE COMING TO LA

January 16, 2019 by evebushman Leave a Comment

On February 13, 2019, the famed Hollywood Palladium will host this year’s Kosher Food and Wine Experience.

KFWE Los Angeles is the sister event to KFWE London, New York and Miami – bringing world acclaimed wine and spirits to Los Angeles from France, Italy, Spain, Portugal, Israel, Argentina, Chile, New Zealand, Australia and the United States. This exclusive event features a selection of more than 300 wines as well as finely crafted spirits from across the globe.

In addition, the evening will spotlight the hottest kosher cuisine on the West Coast! Chefs from across Southern California will dazzle foodies near and far with a mouth-watering parade of inspired dishes.

VIP ticket holders enjoy a completely new KFWE experience! A series of stylish private lounges–each featuring a unique and exclusive atmosphere! From elegantly aged library wines, private cocktail bars, specialty dishes prepared for VIPs only, even a glamorous champagne lounge – the KFWE Los Angeles VIP experience is something you do not want to miss!

Tickets for KFWE Los Angeles 2019 are available at: www.thekfwe.com

Vintage Eve Circa 12/2015: Wine and Cheese Pairing Done Right by Adam Centamore

January 15, 2019 by evebushman Leave a Comment

In only about 150 pages author Adam Centamore covers “The Basics” of tasting and pairing cheese (and condiments) with every wine imaginable – sparkling, white, red and dessert – in his book, Tasting Wine and Cheese.

Photo: Wisconsin public radio.

Some Tasty Tidbits Eve Nibbled On

Don’t skip the compelling forward to this book written by Dr. Diran Apelian. (Professor, Mechanical Engineering and president of the International Wine and Food Society) who was vital in getting Centamore to pen this book.

Centamore cajoles readers to pay attention “beyond what we need to form a basic judgment” to get the most of what we eat and drink. This is a common lament of mine as well.

On page 17 we are reminded that temperature effects aroma (a too-cold wine is often closed) and how this also relates to getting more aromas from foods that are warm as opposed to cold.

Pages 21-25 are devoted to observing the look, the smell, the feel and the flavor of cheese, which gives the reader a very good start before settling in to pair.

By page 30 Centamore gives us some pairing examples, how terroir (what the goat grazed on) applies to cheese as it does wine and how combinations of foods are better together than as stand alones.

We then learn how tannin and fat – fat in steaks and tannin in red wines – balance each other out.

We also learn that “there can be only one center of attention at a time” in a pairing. So don’t serve a complex food with too complex a wine, only one food can “claim the spotlight.”

Not to give too much away, after a little pairing education, Centamore moves into pairing every wine varietal – common and uncommon – with different cheeses. From the sparkling start though to sweet red wines, he lays out different pairings, however, if there was a common theme I did note that French cheeses were often suggested with French wines, Spanish was the same, and so on. Much like pairing wine with any food, I often reach for what the wine was meant to be served with.

The book concludes with a neat little chapter on condiments, as adding them to your cheese and wine pairing is a way to “add another flavor or texture.” Here is where you will pull out your jams and fruit chutneys, chocolate and dried fruit, honey, nuts, vegetables and herbs.

If you have a fave wine or a fave cheese, the index will come in very handy as well.

The Press

In his gorgeous new book, Tasting Wine and Cheese, Maître d’Fromage Adam Centamore teaches readers how to first taste wines and cheeses separately, helping everyone to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes readers on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help reader’s pair condiments with their wine and cheese.

Whether readers are looking to broaden their appreciation for gourmet combinations or simply looking for a menu to host a party, everyone will find everything they need in this comprehensive, must-have guide.

Here’s what people are saying:

“Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever.” – Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover’s Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado

“Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes – comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures.” – Tim Bucciarelli – Manager, Formaggio Kitchen.

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 judge for the Long Beach Grand Cru. 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

Masters of Taste Announces 2019 Date And Introduces Chef Michael Hung as 2019 Host Chef!

January 14, 2019 by evebushman Leave a Comment

Los Angeles, CA- Come celebrate and be part of the fourth annual Masters of Taste 2019, L.A.’s premier outdoor, luxury food and beverage festival taking place on Sunday, April 7^th, 2019 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl!

Photo Credit: Courtesy of Masters of Taste

Masters of Taste 2019 is also introducing Chef Michael Hung as the event’s first-time Host Chef. 2017 and 2018 Masters of Taste Culinary Master, Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure. Michael’s success continued when he opened the highly-acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. In addition to running his own company, Michael has also returned to Faith & Flower where he oversees the kitchen.

“I have been a participant in Masters of Taste for the past two years and it is spectacular! Cooking and serving people on the field of the Rose Bowl could be a once in a lifetime occasion, but I have been lucky enough to get to do it for the past two years, and this year, the honor to be able to formally host the event,” says Hung. “And, while the festivities are amazing, what is most impressive is that Masters of Taste donates 100% of proceeds from this event to Union Station Homeless Services each year. Homelessness deserves our attention, focused work and finances, and Union Station Homeless Services and Masters of Taste are truly leaders in helping those who are in need.”

Masters of Taste 2018 attracted nearly 2,800 guests and garnered media attention throughout Southern California and beyond. Masters of Taste 2019 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 45 Master Chefs including returning Culinary Masters Chef Erwin Tjahyadi (Bone Kettle), Chef Kyle Johnson (Bourbon Steak), Chef Calogero Drago (Celestino Ristorante), 2019 Host Chef Michael Hung (Faith & Flower) and Chef Lee Hau Fu (Lunasia Dim Sum House) just to name a few. Also, participating in Masters of Taste 2019 will be L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 40 Beverage Masters including spirit brands and bars, a premier 50 yard-line cocktail bar featuring four of L.A.’s most distinguished drinking destinations and their Master Mixologists, select wineries, local craft breweries, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2019 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in L.A. County that are leading the way to end homelessness in our community. Union Station offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last three years Masters of Taste has raised over $1.5 Million in support of Union Station’s life-saving programs. Thank you for making that possible.

Mark your calendars and save-the-date for Masters of Taste 2019!

Ticket Information: Masters of Taste 2019 will take place on Sunday, April 7^th, 2019 and is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. For more information on Masters of Taste 2019, please visit www.MastersofTasteLA.com. Masters of Taste 2019 Tickets will go on sale Tuesday, January 1^st, 2019.

Masters of Taste

Pasadena Rose Bowl

1001 Rose Bowl Drive, Pasadena, CA 91103

T: 626.791.6677

E: info@MastersofTasteLA.com

www.MastersofTasteLA.com

Pairing Cheese and Spirits

January 13, 2019 by evebushman Leave a Comment

NEW YORK (PRWEB) – Move over beer and wine, there’s something else to enjoy with cheese. Complex and nuanced spirits pair beautifully with many cheeses. Whisky Advocate magazine points out that “whisky really is an ideal accompaniment to many cheeses, in some cases superior, even, to wine or beer.” According to Charles Duque, Director, The French Dairy Board for the Americas, “Pairing cheese and spirits is a way to surprise and delight guests, allowing them to experience even familiar cheeses in a new way,” noting that the right Bourbon or Cognac make excellent cheese partners.
Here are some top spirits and cheese pairings:

Bleu d’Auvergne & Pear Brandy
Some cheeses are washed in brandy, so it should come as no surprise that they also pair well with it. The pungent flavor and luscious creaminess of Bleu d’Auvergne marries well with fresh pears as well as a smooth and fruity pear brandy. A good option is one from Clear Creek, which is based on the French style Eau de Vie de Poire William.

Camembert & Single Malt Whisky
Camembert is buttery with notes of mushroom on the back end that Duque notes complement Ardbeg 10, a single malt whisky that beautifully balances the sweetness of malt and the smokiness of peat. The creaminess of the cheese is a great foil to the whisky, especially when a small amount of water is added to the single malt to open it up.

Époisses & Cognac
Cognac native Benedicte Hardy recommends Époisses as a perfect companion to Hardy Legend 1863 Cognac, noting, “Époisses is for the bold cheese lovers as its nose can be a little strong, but the creamy texture is absolutely exceptional. Legend Cognac with its mocha and coffee flavors completes the experience adding the right spices to the cheese. The marriage of both will leave an unforgettable memory on the lucky connoisseur’s palate who dares to experiment.”

Aged Mimolette & Bourbon
According to Duque, “Possessed of a nutty, buttery, almost caramel flavor and a texture softer than parmesan but harder than, say, a cheddar, Mimolette pairs very nicely with Four Roses Small Batch Bourbon which is fruity with hints of pear and apple that softens the saltiness of the cheese.”

Pont L’Evêque & Pommeau de Normandie
Pont L’Evêque is a washed rind that is soft and very rich, making it a full-bodied creamy cheese. Since Pont L’Evêque is originally from Normandy, a natural pairing is with Christian Drouin Pommeau de Normandie, a blend of Calvados and non-fermented apple cider. This is due to the regional connection between the two, and also because the sweet and tartness of the apples contrasts nicely with the savory quality of the cheese.

Cheddar & Rum
Caramel pairs well with itself! Aged cheddar, with its rich caramel notes, complements the caramel notes of spiced dark rum such as Myer’s Dark Rum. The richness of the rum also has other flavors including tropical fruits, smoky oak, vanilla and spice. This allows it to pair well with strong flavored cheeses like cheddar, which develops many of the same flavors as it ages.

About the Cheeses of Europe
The Cheeses of Europe Marketing Campaign, orchestrated by CNIEL (The French Dairy Inter-Branch Organization) and funded in part by the European Union, was designed to create awareness for the variety of European cheeses available in the US market and to suggest ways that American consumers can incorporate those cheeses into their diets, recipes and lifestyles. The campaign’s goal is to increase the appeal of European cheeses and strengthen their competitive position in the growing specialty cheese category.

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THE CONTENT OF THIS ADVERTISEMENT REPRESENTS THE AUTHOR’S POINT OF VIEW ONLY AND IS THE SOLE RESPONSIBILITY OF THE AUTHOR. THE EUROPEAN COMMISSION IS NOT RESPONSIBLE FOR ANY USE THAT MAY BE MADE OF THE INFORMATION CONTAINED THEREIN.

Wine and Spirit Goals for 2019, NOT Just About Drinking

January 11, 2019 by evebushman Leave a Comment

Thinking that in my ten years of writing about wine and spirits, I must’ve set some goals, written them down and shared them in past articles. Did a quick Google search and found yea, sounds familiar as I did it once, just last year, in the column titled: Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

So I gave my 2018 article a gander, to see how many of my goals were met, to see if I should even attempt goals for 2019. The first goal, to learn about Mezcal, wasn’t a complete failure as I got to taste at least one in 2018. So that goal has a continuance for this year. I also went to more wine bars this year…or maybe I should say visited one wine bar more: Newhall Press Room. So that goal was partially met.

I made it to the Japanese Food and Restaurant Expo again, co-hosted our first Wine on the Roof and fourth Cocktails on the Roof for the WiSH Education Foundation, visited Salt Creek Grille and had wine, attended another Peatin’ Meetin’ organized by the LA Scotch Club and didn’t die…

But I still need my WSET Level 2 in spirits to be offered hands on as online classes are still the only type being offered. So I may have to give in on that goal, bite the bullet and try the online course this year.

Didn’t make it back to Utah or Denver for more spirits, but I did make it to SCOTLAND for plenty of Whisky!

Attended the tastings and classes at the Universal Whisky Experience in Las Vegas – which we plan to attend again this year in April.

So what’s up for 2019:

As the West Ranch Beacon* website shut down earlier this year, removing me from one weekly column commitment after about a decade, I thought I should look around for something new.

I can add more Eve Bushman Consulting Clients – so if you own a bar, restaurant, winery or wine bar and need some marketing ideas email me at Eve@EveBushmanConsulting.com. My business partner Michael Perlis and I have been successfully consulting and marketing for our clients for many years now.

Also thinking about trying something new…starting out as a small Brand Ambassador might be a good fit, though I’d need some training as that part of the industry is very new to me. I have plenty of experience with wine and spirits via the numerous events we’ve created and hosted, as well as the many we’ve marketed, and have enough wine and spirit education under my belt to be able to easily learn about a brand that is looking for representation in Santa Clarita Valley, San Fernando Valley and Los Angeles. If you hear of anything email me at Eve@EveWine101.com

So, those these new goals aren’t drinking goals, they all still involve the industry I’ve been involved with for over 10 years. I’m not going anywhere! Regardless of what I may add to my workload to make up for the closure of the West Ranch Beacon, know that Eve Wine 101 and Eve Bushman Consulting will continue as they have for many more years to come.

*If you hadn’t finished reading a particular article of mine on the Beacon, or are looking for my archived articles, please email me: Eve@EveWine101.com. I have all of my articles saved. Those over three years old were shared again, under the title “Vintage Eve” on Tuesdays on https://www.EveWine101.com. Newer articles, including the last three I did in the Scotland series, I can email out as word docs to whoever wants them. These will also be re-purposed on EveWine101 on Tuesdays within the next three years.

National Mocktail Week: January 13-19, 2019

January 10, 2019 by evebushman Leave a Comment

SEATTLE (PRWEB) – Kick off the New Year with a new reason to raise a toast—it’s National Mocktail Week. The second full week of January (January 13-19) has been officially named National Mocktail Week, recognizing the desire by a growing number of Americans who are increasingly mindful of alcohol consumption habits and seeking alternatives to traditional drinks.

National Mocktail Week supports and celebrates the decision to drink non-alcoholic cocktails and encourages friends and family to do the same. The movement is spearheaded by Founder Marnie Rae. 15 years ago, Marnie got sober and it didn’t take long for her to realize that fun, delicious, grown-up cocktails were not an option in most of the hospitality world. Marnie founded National Mocktail Week as just one aspect of her movement to make Mocktails a standard on the drink menu.

“There is a growing trend calling for Mocktails to be served with greater frequency and fanfare in restaurants and in the home. With so many Americans choosing for a variety of reasons to lead an alcohol-free lifestyle, it makes sense that the call for Mocktails is on the rise and is not being ignored by those in the hospitality business,” said Marnie. “I believe the mocktail movement is about so much more than the drink – it’s about making guests feel welcome at our establishments and included in the moment.”

A Mocktail is a non-alcoholic cocktail which can consist of a wide range of ingredients like fruit juices, drinking vinegars, tea-based syrups and homemade bitters or shrub, herbs and spices, soda and other elements. And while the trend may seem new, some favorite mocktails are not. The Shirley Temple and Roy Rogers have been around for decades, but primarily associated for those under the legal drinking age. Now with the number of Americans choosing not to drink alcohol but still socializing and enjoying going out for a meal, the need for better and more Mocktails on the menu is needed.

While the reason for choosing to abstain from alcohol is personal and ranges from sobriety to wellness to pregnancy and religion (or how about those designated drivers) a person’s beverage selection remains thirst quenching. Here is a Mocktail recipe that is so good, who will miss the alcohol?

Pear Perfection – serves 12
4 peeled, sliced pears
1 1/2 TBS Fresh, finely grated ginger
1/2 tsp Cardamom
1 tsp Cinnamon
1/2 tsp Vanilla bean paste
2 TBS Honey
3 TBS Dark brown sugar

Bring to a light boil on medium heat. At boil, immediately cover and turn to low for 20 minutes. Turn off the heat and let sit covered for 20 minutes. Uncover and remove from heat. Allow to cool. Blend well.

To Serve
Combine 2 oz of base + 6 oz soda water in a shaker. Shake well. Strain into martini glass or serve over ice. Rim the glass with a sugar cinnamon mixture and a bare pinch of ground cardamom.

Everyone is encouraged to choose a mocktail over a cocktail during National Mocktail Week and show support needed to continue a healthy lifestyle. Better yet, give a new Mocktail a try!

“My goal is to educate and empower both sides of the bar on the importance of offering a crafted, delicious mocktail for those that don’t drink. Gone are the days of soda or iced tea in a pint glass with a straw,” adds Marnie.

For more information visit http://www.marnierae.com and join her at https://www.facebook.com/marnieraec, https://www.instagram.com/marnieraec/, https://www.pinterest.com/marnie_clark1/. Use #NationalMocktailWeek to share recipes and experience the best that Mocktails have to offer!

About Marnie Rae
Marnie, the Founder of National Mocktail Week, is dedicated to bringing Mocktails to the forefront of entertaining and hospitality. She holds a firm belief that the Mocktail movement is about a much bigger picture than a beverage. It is about making people feel welcome, included, thought of, and a part of something. For more information visit http://www.marnierae.com

Applying Physics and Sensory Sciences to Spirits Nosing Vessel Design

January 9, 2019 by evebushman Leave a Comment

Las Vegas — Christine Crnek, co-founder, CEO of Arsilica, Inc. announced that MDPI Beverage Journal has published a significant peer-reviewed technical report by the CSO of Arsilica, Inc on their science-based tasting vessel design for all spirits, explaining in detail the science behind its superior evaluation attributes, major industry contributions, and enhanced consumer enjoyment, also addressing long-neglected problems with non-functional traditional tulip-shape and snifter vessels. Click link to download report: https://www.mdpi.com/2306-5710/4/4/93

Report highlights of spirits glassware functional issues:

Design: Improving spirits evaluation glass design, enhancing drinking enjoyment through science..
Olfactory ethanol: Diverting pungent, painful, nose-numbing ethanol which quickly destroys ortho-nasal aroma detectability.
Includes sensitive noses: Applying science to accommodate superior female olfactory sensitivity, expanding spirits industry markets.
Solution: Ethanol diversion from ortho-nasal without affecting spirit character by applying scientific vessel design.

Support of influencers and decision-makers: Extensive competition experience and distiller use as a diagnostic tool for head cuts and blending makes NEAT a significant contender for universal acceptance as the premier evaluation glass.

Industry game-changer: Provides opportunities for the spirits industry to expand markets by broadening appeal to more sensitive female noses. Enhancing attributes and exposing flaws allows distillers to focus on quality and flavor improvement.

About: Arsilica, Inc. Nevada C Corp dedicated to alcohol beverage evaluation research. From initial discoveries in 2002, the NEAT glass was developed, patented and introduced in 2012. Distributed USA, Europe, UK, South Africa, NZ, Australia.

More on web: www.theneatglass.com , twitter: @theneatglass, facebook: The NEAT Glass, Changing the Way the World Drinks^TM, Taste the Truth^TM, Science Built a Better Glass^TM, Competition level performance lets every spirit speak for itself^TM

Vintage Eve Circa 12/2015: Nicely Done Vino Noceto

January 8, 2019 by evebushman Leave a Comment

In looking over the Vino Noceto website to prepare my brain’s palate, so to speak, I learned that other than running a recent press release about the winery adopting a new 3 liter refillable bottle dispenser, and that they’ve participated in Family Winemaker events, I don’t think I had ever tasted their “world class Sangiovese.” Nice to have an opportunity to rectify that!

Suzy and Jim of Noceto.

Information about Sangiovese for the Wine 101er from Wine Enthusiast’s Monica Larner: In bad years, vintners vehemently dismiss it as una brutta bestia (“an ugly beast”). In good years, it is elevated to the enological equivalent of sainthood. One thing is clear: Sangiovese is the defining grape of Italy. Thickly skinned on the outside but delicate inside, slow to mature but hard to tame, tightly rooted in tradition but willing to travel, this ubiquitous grape variety is the leading protagonist of the ongoing drama known as vino Italiano…(more)

Tasting, aromas and flavors separated by ;

2012 Noceto Sangiovese, Amador County, 14.1% alcohol (SRP $18.00) – Blackberry, plum, raspberry, wet bark, wet leaves, black peppercorns; bright tart red fruit to start but dark fruit on the mid-palate, peppery, very dry, medium finish. Wanted food with this one. 89 Eve pts.

2011 Noceto Sangiovese, Amador County, 13% alcohol (SRP $18.00) – Pungent plums, plum jam, milk chocolate, coffee, black olive, cracked green pepper; surprising bright developed fruit delivered in a lovely mouthfeel, dark red cherry, good balance, short finish. Thinking this needs a bit of aeration to see what else develops. 88 Eve pts.

2010 Noceto Sangiovese, Amador County, 14.1% alcohol (SRP $18.00) – Dark fruit dusted in cinnamon, cocoa, walnut, spicy enough to tickle the nose, reminds me of hot chocolate but, you know, not heated; balanced red to dark fruit again, dusty, some tang, nice pepper and spice on the long finish. Didn’t need food or aeration. 90 Eve pts.

NV Rosso Tuscan Style Red Blend, Amador County, 13.8% alcohol (SRP $18.00) – Diced black cherries, blackberry brandy, earth after a rainstorm; wholly appealing with dark juicy fruit, some tobacco, just enough pepper and spice to linger in for a medium finish. This one doesn’t need food or aeration either. 91 Eve pts.

Tasting Room Info

Vino Noceto Winery
11011 Shenandoah Road
Plymouth, CA 95669

Phone: 209-245-6556, Toll-Free: 877-4NOCETO, email: info@noceto.com. Tasting Room Hours: Monday – Friday 11am-4pm, Saturday & Sunday 11am-5pm

The Press

Nearly two decades after bandwagoners gave up on California’s Cal-Ital movement, are we now seeing a re-appreciation of Italian grape varieties that offer something new and unique to the ever-diminishing scope of California wine. It should come as no surprise then, that among those achieving the highest quality in Italian varietal wines, are the producers who never abandoned them.

Flying in the face of naysayers, Jim and Suzy Gullet are among the elite few who spent the last twenty years experimenting in both the vineyard and cellar to create beautiful expressions of Sangiovese. Their compelling range of styles is the result of their dedication to these varieties and their passion for Italian wine and culture. Displaying an unwavering commitment to these grapes, the quality of their wines has hushed the non-believers, and redefined what well-made Sangiovese can achieve in California.

Drawing inspiration from Tuscany, the Noceto Sangiovese and Vino Noceto’s new red blend, Rosso, derive their unique personalities from the use of five distinct clones of Sangiovese. The presence of these clones grants longtime winemaker Rusty Folena a degree of creative freedom, allowing him to selectively blend multiple variations of Sangiovese to create a harmonious expression of the grape.

In addition to their flagship Sangiovese, Vino Noceto produces four estate block bottlings that highlight the diversity of the Sangiovese clones, a Riserva Sangiovese, a bold new Tuscan-style red blend, Rosso, and AX-1, a super-premium Brunello-style Sangiovese.

So while Italian grape varieties may be experiencing a renaissance in California, for many, Cal-Ital was more than just the latest trend in winemaking. For many, Cal-Ital never died.