Eve's Wine 101

Vinexpo Asia moves to Singapore in 2023

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Vinexposium is changing the location of its flagship event in Asia-Pacific and has chosen the city-state of Singapore to host Vinexpo Asia starting in May 2023. The group intends to capitalise on the strengths of Vinexpo Hong Kong, which was held in Hong Kong for 20 years until 2018. With a new name echoing its broader scope, Vinexpo Asia is returning to the region to maximise its influence. 

Vinexpo Asia will take place in Singapore from 23 to 25 May 2023 in the heart of the iconic Marina Bay Sands. The new venue has been chosen to perpetuate the event’s success and address the same region as the group’s previous event in Asia-Pacific, with the added appeal of Singapore as a growing business hub. Vinexpo Asia will focus entirely on wines and spirits and now becomes an annual event in the group’s portfolio.

Vinexpo Asia intends to play an influential role in the international arena starting in 2023, with attendance by 1,000 to 1,200 exhibitors from across the globe. Vinexposium is renewing its strong commitment to Asia-Pacific to secure its position as a key business platform in a region where wine and spirits imports are increasing. The latest research by the IWSR for Vinexposium forecasts an annual rate of overall growth of 1.5% by 2025 in Asia-Pacific, which is higher than the forecast for Europe, estimated at 1.4%.

“There is currently strong demand among our exhibitors to return to Asia in the best possible conditions. Singapore stands out as an obvious choice for serving the interests of the entire Asia-Pacific region and act as a magnet, not only for Chinese clients, but also Australians, South Koreans, Thais, Japanese and Vietnamese, to name a few”, comments Rodolphe Lameyse, CEO of Vinexposium.

About VINEXPOSIUM
Vinexposium is the world’s leading organizer of wine and spirits trade events with a portfolio of iconic and recognized events. The group also draws on its digital portal Vinexposium Connect to maximise the scope of its events and serve the industry’s business interests across the globe 365 days a year.

Sippd Launches Premium At-Home Wine Tasting Bundle

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WASHINGTON (PRWEB) – Sippd, the wine recommender that uses artificial intelligence to provide users with personalized scores, has released an at-home wine tasting bundle offering app users a premium wine experience delivered to their door. Sippd’s Wine Tasting Kit encourages users to learn about wine by drinking it, while giving beginner drinkers a place to start and wine aficionados an at-home experience to get outside of their comfort zone.

Making it simple and convenient to explore the quintessential wine varietals of the premier wine-producing regions of the world, the tasting kit features six bottles – each one of the major wine types: red, white, sparkling, rose, fortified, and dessert. Sippd has partnered with connected online retailer, Wine Spies, to create this kit offering a range of flavors to satisfy a variety of tastes, make a great addition to any wine collection, or help wine-curios consumers discover which wine suits their unique taste preferences.

In addition, Sippd users receive 57% retail pricing of the bundle, taking the six-bottle Wine Tasting Kit from $232 to only $99, including shipping.

What’s in the tasting kit:

  • Red: Wine Guerrilla 2018 Paradise Lane Vineyard RRV Old Vine Zinfandel
  • White: Stéphane Ogier 2014 ‘Viognier de Rosine’ IGP Collines Rhodaniennes
  • Sparkling: Wine Spies Brut Sparkling
  • Rosé: IND ‘Influencer’ Rosé of Cinsault
  • Dessert: “Chateau Ste. Michelle 2014 ‘Eroica’ Riesling Ice Wine 375ml
  • Fortified: Wolf’s Head ‘Iberian Ruby’ Port Blend 500ml

“From music to movies, everyone has personal preferences in all facets of life, and wine is no different,” says Blake Hershey, Co-Founder and CEO of Sippd. “Our team created this bundle to showcase an outstanding portfolio of wine while helping our users learn about, build on, and refine their unique taste profile – as drinking what you like is what it’s all about.”

Sippd’s Wine Tasting Kits are perfect for your personal consumption, special occasion gatherings, and make a great gift for wine lovers whether you’re showing appreciation to a friend or client.

To purchase a Sippd Wine Tasting Kit, consumers can buy here on desktop or download the Sippd app on mobile devices, available for free on the Apple and Google Play stores.

About Sippd
Sippd empowers people to focus on enjoying their wine, not ordering it. Combining artificial intelligence and wine, Sippd helps wine lovers find and order wines that match their tastes. With our Taste Match capabilities, we’re able to provide you with personalized wine recommendations that continually evolves with your preferences, so you can effortlessly order the perfect bottle every time. Stop wasting your money on bottles you don’t like and instead, simplify and transform your online wine experience with Sippd, the AI-powered personal sommelier that knows your palate. Sippd’s free mobile app is available for download on the Apple and Google Play stores. For more information, visit sippd.com.

Milam And Greene Releases The Castle Hill Series Batch Two, a Limited-Edition Batch of 13-Year-Old Casks

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BLANCO, TEXAS (PRWEB) – Milam & Greene Whiskey is introducing The Castle Hill Series Batch Two, the second release of its limited-edition batch of 13-year-old hand-selected straight bourbon whiskies bottled at barrel proof. The Castle Hill Series celebrates the art of batching well-aged casks, one of the many methods Milam & Greene enlists to create its award-winning range of whiskies. Just 26 vintage barrels were married to create this superb whiskey, making it the most limited release from the acclaimed distillery that was recently lauded for its “Best in Show” whiskey at The American Craft Spirits Association competition.

The Castle Hill Series carries the oldest age statement in the Milam & Greene family of whiskies, and each batch includes the distillery’s most exclusive casks. The series is named for the historic Texas Military Institute, also known as “The Castle,” in Austin, Texas. While the Milam & Greene distillery operations and warehousing are in Blanco, Texas, The Castle is home to Heather Greene’s blending lab, and its old-world elegance serves as an inspiration for the Milam & Greene CEO and master blender.

Greene is renowned for her exceptional whiskey blending skills, and The Castle Hill Series showcases her ability to select the right casks to blend to develop complex flavors. Greene honed her tremendous whiskey blending skills while evaluating Scotch whisky for the Scotch Malt Whisky Society in Scotland, as well as while working with numerous distilleries around the globe before bringing her talent to Milam & Greene in 2018. Under Greene’s direction, whiskey blending is essential to creating core Milam & Greene whiskies including the Triple Cask Straight Bourbon Whiskey and Port Finished Straight Rye Whiskey.

“The guiding principle in blending The Castle Hill Series is to create a traditional bourbon that whiskey drinkers will love,” says Heather Greene, Milam & Greene CEO and master blender. “Each cask used to create The Castle Hill Series has a different personality. Those personality traits are developed through aging over a long period of time with influences from the environment. We hand-selected each barrel aged between 13 years, 10 months, and 17 days at the youngest, and 14 years, two months, and 13 days at the oldest, to identify specific characteristics that we want in the finished product. The result is a multifaceted bourbon with layers of nutty, spicy, fruity, and oak flavors.”

Milam & Greene The Castle Hill Series, Batch Two Tasting Notes
Milam & Greene The Castle Hill Series Batch Two shines in the glass with a deep burnt amber color. On the nose it is a dichotomy of youthful vigor and aged splendor with scents of warm peach cobbler, brown sugar, and vanillas with hints of almond and milk chocolate. Bottled at cask strength of 111 proof (55.5 % ABV), this potent straight bourbon whiskey features velvety, opulent flavors of caramel, cinnamon, cherry, vanilla, and tobacco with a warming and long finish.

The Castle Hill Series Batch Two Barrel Information
Twenty-six barrels were used to create The Castle Hill Series Batch Two. The ages of each barrel are detailed below:
4 barrels aged 13 years, 10 months, 17 days
8 barrels aged 13 years, 10 months, 18 days
4 barrels aged 13 years, 10 months, 19 days
4 barrels aged 13 years, 11 months, 6 days
2 barrels aged 14 years, 1 month, 20 days
2 barrels aged 14 years, 2 months, 13 days
1 barrel aged 14 years, 2 months, 16 days
1 barrel aged 14 years, 3 months, 6 days

Pricing and Availability
The Castle Hill Series Batch Two is available for a suggested retail price of $149.99 at select retailers that can be found on Milamandgreenewhiskey.com. This whiskey is extremely limited with only 3,000 bottles released around the country. Please call your local retailer to determine local availability. Milam & Greene whiskey is distributed by Southern Wine and Spirits, Empire Merchants, Heidelberg Distributing, Brescome Barton, and Winebow Fine Wine and Spirits.

About Milam & Greene
Milam & Greene Whiskey is made by some of the world’s most experienced whiskey professionals, including CEO, master blender, and author, Heather Greene and 30-year veteran and master distiller, Marlene Holmes. The Milam & Greene team distills in Blanco, Texas on small 300- and 1,000-gallon pot stills as well as in Kentucky on classic column stills, using its proprietary yeast and grain recipes. Aging takes place in rickhouses located in four states in different casks for a variety of flavors resulting in the most thorough array of casks made and collected by any craft distiller. These casks become the ingredients from which its award-winning American whiskey range is batched to create perfection. Milam & Greene Whiskey believes in using the best people and ingredients to create delicious, award-winning whiskey for whiskey lovers. For more information visit: http://www.milamandgreenewhiskey.com. Connect with Milam & Greene Whiskey on Facebook, Instagram and Twitter.

Vision Films Adds New Zealand Wine Romp ‘Getting Toasted’ To Summer VOD Release Schedule

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Los Angeles, CA – Vision Films Inc. (“Vision”) has scheduled the millennial coming of age comedy Getting Toasted for U.S. and Canadian VOD release for July 12, 2022. The film is directed and written by Casey Zilbert who grew up on the New Zealand vineyard central to the film’s storyline. Produced by Steve Barr, Casey Zilbert, and Chris and Lynne Wilson.

Vision closed the deal with Terese Linden Kohn, Founder of TALK Global Media to release the film, formerly titled Hang Time .

Watch the trailer: https://youtu.be/_VGaXFu9nnY

Inspired by Ernest Hemingway’s “The Sun Also Rises,” Getting Toasted is a wine-fueled comedy for the new “lost generation”: Millennials. Whether you are drinking with us or nursing one heck of a hangover – the film’s balance of “booze and bros” humor with candid character drama will have you reaching out to your besties to book a vineyard adventure of your own.

Synopsis: Friends on an epic wine tasting weekend attempt to cheer up their heartbroken buddy after he’s dumped just days before his wedding. With a beautiful vineyard and all the wine intended for the wedding at their disposal, a life-changing extravaganza of food, wine, and shenanigans set them on a new path and prove once and for all that nothing heals a broken heart like good wine and good friends.

Lise Romanoff, Managing Director/CEO of Vision Film shares, “Getting Toasted is thoroughly entertaining comedy set in an incredibly beautiful location that adds to its unique feel and message. This is the perfect film to watch with good friends and a glass of wine!”

“Getting Toasted perfectly showcases the creativity of Casey Zilbert, a first-time director from New Zealand, and a talented cast including one North American ex- pat,” adds TALK’s Terese Linden Kohn.

Starring Hayden Weal (Dead), Nick Davies (Filthy Rich), Gemma Knight (Over and Out), Katrina George (Bats), Steve Barr (Pete’s Dragon)

Getting Toasted will be available on all major streaming and cable platforms across the US and Canada on July 12.

About Vision Films

Vision Films is a leading independent sales and VOD aggregator specializing in the licensing, marketing, and distribution of over 800 feature films, documentaries, and series from some of the most prolific independent film producers in the world. Led by Lise Romanoff, Managing Director/CEO Worldwide Distribution, Vision Films releases 2-4 films a month across Theatrical, VOD, DVD, and television platforms. visionfilms.net

About S.C. Wheelbarrow & Sons

Steve Barr and Casey Zilbert believe they don’t need to take themselves seriously to be seriously good storytellers. Professionally minded with the reputation of delivering on time and under budget, they specialize in playful crowd pleasers with real heart. From dance flicks to sassy chicks, rom-coms to zom-coms – SCW aims to surprise and delight, no matter the size of the screen.

About Sleepers Are Dreamers

Sleepers are Dreamers is a family owned and operated production company based in Kekerengu, New Zealand. Working from the picturesque Sleepers Vineyard (sleepersvineyard.co.nz), we are dedicated to disrupting the global wine industry with sustainable wines and scripted/unscripted content about modern wine appreciation and viticulture.

About TALK Global Media

TALK is veteran sales executive Terese Ann Linden Kohn’s global sales agency whose years of indie sales and distribution experience has provided the global marketplaces with quality film, television and new media content. Representing all genres and numerous libraries for all rights and windows, TALK takes pride in the transparency and service it provides to filmmakers, distributors and programmers around the world. TALKglobalMedia.com

Drive Through Paso Robles – A Book Review

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A few weeks ago I received an email from Naushad Huda, the “Voice of Modern Wine Culture”, asking if I would like to review the book, Drive Through Paso Robles. Huda, the creator and publisher of both this book and a Napa version, also emailed a synopsis. I was intrigued, as I’ve been to the area for wine tasting many times but have never studied the area in depth (we definitely covered Paso during my course work forAmerican Wine Specialist) or met with all of the winemakers interviewed for the book, so I requested a copy to read. Below is my review and below that some of the information sent from Huda.

Eve’s Review

Authored by Paul Hodgkins and designed by Kathy Lajvardi, the back cover states that this book is the“#1 RESOURCE FOR PASO ROBLES WINE REGIONS”, and is an “ideal traveling companion” when you visit the area. Great start.

Here are some bullet points you may find interesting, or may not have known:

  • Paso was known for hot springs, cattle ranches, almond orchards and being near the Hearst Castle long before it was known as a wine region.
  • Robert Parker is quoted for referencing Paso’s Rhone Rangers in a nod to all of the quality Rhone varietals being made there.
  • Of the 11 Sub-AVAs (American Viticulture Area) in Paso there are 50 different soil types – including granite, sedimentary rock and volcanic rock.
  • You may have heard that during prohibition many people made wine at home, under the radar. But you may not have know that each home was allowed to make up to “200 gallons of non-intoxicating cider and fruit juice per year” that was definitely intoxicating.
  • Popular vintners and winemakers that have their history in Paso shared in this book include heavyweights Richard Niner (Niner), Hansjorg Wyss (Halter Ranch), Don Law (Law Estate), Bill Armstrong (Epoch), Hans Nef (Vina Robles), brothers Daniel and Georges Daou (Daou) and Ron Denner (Denner).
  • There is an anti-Napa movement in Paso, called Napafication. They want to be “rustic” and less “famous” than Napa.

Chris Taranto of the Paso Robles Wine Country Alliance, who I’ve been in contact with for years when I travel to the area, did most of the “research and primary writing” for the chapters on the Sub-AVAs. If you are interested in tasting specific varietals when you visit Paso this section dedicated to each AVA would be of interest. For example if you want Bordeaux or Rhone wines they mention The Adelaida District. If you want old vines, they can be found in the Willow Creek District, as well as Rhônes and Cabs. The Creston District is known for Bordeaux wines. If you’re interest in the topography, soil and history on each – it’s also detailed in this section.

There is another section of the book dedicated to the winery tasting rooms in Tin City, close to the 101 freeway. At the end of this section there is also a list of the current tasting rooms in Downtown Paso. (You could easily spend a day or two between both places and cut down on your driving.)

The final chapter is dedicated to winemaker interviews done with author Paul Hodgkins. I’ve personally met and interviewed a few of them myself so I think this is very nice for wine lovers that haven’t had that opportunity. At the end of each is a sort of “autograph page” where the reader would bring the book to a tasting, make their notes and get the winemaker to autograph the page. Pretty cool. Some of the heavyweights in this section include Daniel Daou of Daou Vineyards, Janell Dusi of J Dusi Wines, Gary Eberle of Eberle Winery, Guillaume Fabre from Clos Solene, Jordan Fiorentini of Epoch Estate Wines, Austin Hope for Hope Family Wines, Steve Peck of J. Lohr Vineyards and Wines, Victor Hugo Roberts of Victor Hugo Winery and Justin Smith of Saxum Vineyards.

The final few pages are spent on “FAQS about wine tasting” which is helpful for anyone planning on visiting a winery. I know some people get nervous in a new surrounding; this section will serve to alleviate any tension.

From Naushad Huda

Part 1: history of California wine and the Paso wine region with human stories of the early families like Dusi and Pesenti.
Part 2: insights on the 11 sub AVAs with some geeky info like soil and what to expect from wines from that region.
Part 3: interviews with 9 winemakers – NOT talking about their wines – but about the uniqueness of their AVA and where they believe the Paso wine region is going.

Forward by award-winning writer/director Prentice Penny (HBO and Netflix). Here’s (a video they did with the) Paso Wine Alliance: https://fb.watch/cM7t8MeHXy/

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.

Hillick and Hobbs’ Finger Lakes Estate Set to Open, As Announced by Winemaker Paul Hobbs

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FINGER LAKES, N.Y. (PRWEB) – After years of anticipation, renowned winemaker Paul Hobbs has announced the grand opening of his Finger Lakes estate, Hillick & Hobbs. The state-of-the-art hospitality center will showcase Hillick & Hobbs’ exceptional estate Riesling and is set to become one of the premier wine destinations in the Finger Lakes.

Situated on the southeastern banks of Seneca Lake, the new Hillick & Hobbs hospitality center will feature cypress walls, furniture crafted from materials sourced from the estate and other sustainably made furnishings. Hobbs entrusted the planning and design of the estate to international designer Tom Johnson. Based in the Finger Lakes, Johnson has worked in Japan and other areas of Asia and has designed custom residences and wineries in upstate New York.

“Tom is an extraordinarily gifted designer. His ability to blend purposeful utility, simplicity, function, and beauty is thrilling,” said Hobbs. “His sense of scale and form play well to my own sensibilities.”

Hobbs selected Trade Design Build to lead the project because of its integration of architecture and construction within a single company. The firm specializes in the construction of luxury restaurants, tasting rooms, and bars with a focus on the environment and location.

Hillick & Hobbs holds special meaning to Hobbs, who named the winery after his parents, Joan Hillick and Edward Hobbs. The winery honors Hobbs’ roots in western New York where he grew up on his family’s farm. In 2013, he revived his family’s legacy of growing grapes in New York when he acquired a 78-acre property in the Finger Lakes with the vision of producing world-class Riesling. Hillick & Hobbs will offer an estate vertical experience featuring two vintages of the Estate Vineyard Dry Riesling, which was launched with the inaugural 2019 vintage, and a curated charcuterie board. There will also be a selection of food pairings available.

“The Finger Lakes is a compelling region for growing world-class Riesling. Its well-drained, slate soils trap the radiant heat, and the moderating effect of Seneca Lake creates the airflow crucial for keeping the canopies healthy,” said Hobbs. “After an exhaustive two-year search for the ideal site to grow Riesling that could rival the best of the Old World, aided by my brother David, we finally found the property just south of Hector Falls that was reminiscent of the Mosel.”

The estate vineyard is currently planted to 21-acres of high-density Riesling on steep slate soils that run with the slope, akin to Germany’s famed Mosel region. The Hillick & Hobbs estate is one of the first in the region to plant in this style with a focus on crafting site-specific estate Riesling under the supervision of winemaker Lynne Fahy and vineyard manager Samuel Pulis.

For more information about Hillick & Hobbs’ wines, history, new releases, and upcoming celebratory events, please visit http://www.hillickandhobbs.com and follow Hillick & Hobbs on Instagram @hillickandhobbs.

About Paul Hobbs Wines
Founded on Paul Hobbs’ pioneering spirit and adventurous pursuit of innovation and discovery, Paul Hobbs Wines is a highly curated selection of superior quality wines. Through sustainable farming, meticulous vineyard management, and minimally invasive winemaking techniques, each wine expresses its vineyard origins with finesse, complexity, and authenticity. The company’s portfolio spans the globe; domestic projects include Hobbs (California), Paul Hobbs Winery (California), Crossbarn (California), and Hillick & Hobbs (Finger Lakes, New York). The international ventures, imported to the U.S. by Paul Hobbs Selections, includes Viña Cobos (Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Armenia), and Alvaredos-Hobbs (Galicia, Spain). For more information, visit http://www.paulhobbswines.com and http://www.paulhobbsselections.com.

About Paul Hobbs
Highly regarded for his ability to identify exceptional vineyards across the globe and working innovatively to refine the art of winemaking, Paul Hobbs continues his unwavering pursuit to express new and historical sites by employing viticulture and winemaking practices that capture their unique origins. For over 30 years, Paul has engaged annually in two harvests spanning seven countries. Today, Hobbs is owner and vintner for wineries around the globe: Paul Hobbs (California), Crossbarn (California), Hillick & Hobbs (Finger Lakes, New York), Viña Cobos (Argentina), Crocus (Cahors, France), Yacoubian-Hobbs (Armenia), and Alvaredos-Hobbs (Galicia, Spain). To learn more, visit http://www.paulhobbs.com.

Sippd Launches Referral Program for Wine Lovers

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Sippd, the personal wine-recommender and marketplace that provides the most accurate ranking for a user’s personal affinity to various wines, has announced the launch of its new referral program putting enticing wine-centric offers just a few friend invites away. Sippd’s new “Refer and Earn Rewards” program encourages brand loyalty and social connectivity with its tier-based, redeemable points reward system that gives back to its most-devoted users.

Through the program, users earn one referral point per new user who downloads and signs up on the Sippd app via their unique, personalized link letting them redeem rewards like free wine shipping for a year, a Coravin Pivot Wine Preservation System, and more.

In addition to physical products like wine and a Coravin wine preserver tool, loyal users can also earn special offers like 10% off their first purchase from our connected online retailer partners and exclusive experiences like a private virtual wine tasting for two with a Certified Sommelier.

“Our team takes pride in our relationship with our users and actively set out in improving the app experience based on their wants and needs,” says Blake Hershey, Co-Founder and CEO of Sippd. “Social connectivity, thoughtful gifting, and experiences matter, so we designed our referral program to reward our Sippd community in a way that matters to them.”

Here’s what loyal customers can earn with each friend they invite to the platform:

  • 3 referrals: 10% off your first wine purchase in-app
  • 5 referrals: Customize your Sippd username
  • 10 referrals: Get a $25 bottle of your choice
  • 25 referrals: Free shipping from wine.com for a year
  • 50 referrals: Coravin Wine Preservation System (valued at $100)
  • 100 referrals: Private virtual wine tasting for a group (valued at $500)

To invite friends and get rewarded, consumers can download the Sippd app, available for free on the Apple and Google Play stores.

About Sippd
Sippd empowers people to focus on enjoying their wine, not ordering it. Combining artificial intelligence and wine, Sippd helps wine lovers find and order wines that match their tastes. With our Taste Match capabilities, we’re able to provide you with personalized wine recommendations that continually evolves with your preferences, so you can effortlessly order the perfect bottle every time. Stop wasting your money on bottles you don’t like and instead, simplify and transform your online wine experience with Sippd, the AI-powered personal sommelier that knows your palate. Sippd’s free mobile app is available for download on the Apple and Google Play stores. For more information, visit sippd.com. (Editor’s note: Eve Wine 101 is not an affiliate of this program.)

Eat Local in the Nordics: Top Culinary Experiences For All

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NEW YORK (PRWEB) – The Nordics, a coalition of the seven Nordic tourism boards of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, represent a region known internationally for its gastronomy. In addition to creative cuisine, The Nordics are committed to offering sustainable culinary experiences. This was solidified in 2004 when each country signed the Nordic Food Manifesto which contains 10 principles on purity, season, ethics, health, sustainability, and quality that are embodied by hotels and restaurants across the seven countries. Currently, The Nordics boast 65 Michelin starred restaurants, 20 of which have been recognized with a Michelin Green Star for their sustainable practices, and more than 260 Michelin-recommended restaurants.

In The Nordics, there are plenty of opportunities for visitors to eat like a local, whether at a restaurant or in a truly immersive experience out in nature.

OYSTER SAFARIS IN DENMARK
The UNESCO World Heritage Wadden Sea National Park is one of the world’s most important tidal zones and also the site of oyster safaris. Visitors at low tide can strap on waterproof boots and follow a guide to the oyster banks to gather the plentiful Danish delicacy for a tasting while learning the history of oysters in the area along the way. Tours last approximately 2.5 – 3 hours and take place in February through May and September through December. Sort Safari offers oyster safaris at DKK 275 (approximately US$40) which can be booked here. Those who want a full gastronomy trip should look at one of Denmark’s 26 Michelin-starred restaurants, vineyard visits to Europe’s northernmost grape-growing area, foraging tours, and a food walk in Copenhagen. In 2020, Michelin awarded 11 Danish restaurants with the Michelin Green Star. In 2021, World’s 50 Best Restaurants awarded the first and second spot to Denmark restaurants Noma, a Michelin Green Star recipient, and Geranium.

FAROE ISLANDS’ HOME HOSPITALITY
Traditional cuisine reigns in the 18-island archipelago of the Faroe Islands where Heimablídni, Faroese for home hospitality, is listed on the United Nations’ Sustainable Consumption and Production list.
The Faroese welcome travelers into their homes where they serve homemade dishes created from their own or their neighbors’ farms while sharing stories that relate to the country or local village. An array of experiences, from traditional dinners to day-long fishing and cooking excursions, can be booked online with rates starting at DKK 350 (approximately US$50). One restaurant that should be on the itinerary of any foodie is Ræst, which is Faroese for fermented. The menu is dedicated entirely to traditional Faroese fermented foods and combines modern gastronomic trends with ancient food traditions.

FINLAND FORAGING
Finland is actively creating sustainable solutions for food sourcing and production. Finns and visitors have “Everyman’s Rights,” a law that allows anyone the freedom to forage, fish (with a permit), and more. Finnish forests are brimming with nutrient-rich arctic superfoods in summer and early autumn that yield blueberries, chanterelles, and cloudberries. METTÄ’s Helsinki Wildfoods collective offers wild herb courses and foraging excursions, and guided mushroom-picking tours, like the ones offered at Hotel Punkaharju in eastern Finland, are also great for beginners. Those looking for something different and truly unique can travel to Lahti, the 2021 European Green Capital. There, Ant Brew’s latest “Wasted Potential” beer series includes Boreality Check which uses lichens from the north, Dumpster Diver brewed with orange peels from a local juicer, and Goosebumps that utilizes aromas from goose droppings. In Helsinki, Nolla was born out of a desire to serve great food with a waste-free ideology. Their in-house composter provides suppliers with composted soil to take back to their fields.

GREENLAND’S FRESH CATCHES
Every town in Greenland has a local fish and meat market called Kalaaliaraq (“little Greenlander”) where daily catches are sold. In addition to buying straight from the source, visitors can catch their own meal, dine with a local, or enjoy fine dining. Qooqqut Nuan, accessed by boat from Nuuk, is one of the most isolated restaurants in the world and features vegetables grown locally and fish from the nearby fjord. Visitors may catch their own fish which the restaurant will then prepare for them in one of several different ways. To dine with a local, the Greenlandic tradition of kaffemik, a large celebration hosted by a local, can be considered. Visitors can book a kaffemik experience which provides insight into Greenlandic homelife. The two Michelin-starred restaurant KOKS from the Faroe Islands is setting up shop in Ilimanaq north of Nuuk for the summers of 2022 and 2023. It will open in Ilimanaq Lodge, one of the oldest houses in Greenland, and have a focus on the clean, pure flavors of the ocean with plentiful seasonal herbs and wildflowers.

ICELAND’S GEOTHERMAL FARM-TO-TABLE
Geothermal energy is key for Icelandic cuisine and its organic produce. Icelandic farmers rely on greenhouse farming, which is heated and powered by readily available, 100% renewable geothermal energy. Visitors to Laugarvatn Fontana can see how Icelanders use geothermal energy to bake bread. For ISK 2300 (approximately US$18), participants can learn how the popular rye bread is baked underground near a hot spring, see the pot dug out of the hot black sand, and enjoy the bread while it’s still warm from the ground. Visitors can also enjoy farm-to-table experiences like a meal at Friðheimar’s greenhouse surrounded by tomato plants. With three different varieties grown on site, offerings include tomato soup, green tomato and apple pie, green tomato jam, tomato beer, or tomato schnapps (a hollow tomato filled with Icelandic Birch schnapps). Other places of note for farm-to-table cuisine include the Efstidalur farm hotel and Vogafjós farm café.

NORWAY UNDER THE SEA
Traditional Norwegian cuisine is largely a reflection of the environment, utilizing materials readily available in the country’s mountains, wilderness, and coast. Norway’s most unique dining experience combining marine research, architecture, and gastronomy can be found near the coast in Lindesnes. Under Restaurant allows travelers to dine underwater beneath a concrete shell created to act as an artificial reef. Half sunken 16 feet into the icy waters, Under provides visitors with an opportunity to view the rarely seen marine ecosystem of the North Atlantic Ocean while enjoying an 18-course, seafood-forward prix fixe menu with available wine pairings. Visitors can also time their visit with one of Norway’s popular food festivals, including the Gladmat food festival in Stavanger (June), Trøndelag Food Festival (July), and the Matstreif in Oslo (September).

SWEDEN’S BEST
Every year, the Nordic 360° Eat Guide recognizes establishments that showcase culinary excellence with sustainable practices. The 2021 standout nominees included Musselbaren which utilizes organic, locally-sourced ingredients with mussels as the star of the show. The restaurant offers a 4.5 hour mussels tour in a west Swedish fjord where participants will learn about the area, harvest their own catch, and prepare their meal. The grand finale is moule frites with fresh bread and aioli. Northwest of Stockholm, travelers can tour Sweden’s oldest orchard Köpings Musteri, an organically certified cider farm where a 1.5-hour tasting tour showcases 40 apple varieties and the cider production process. Set in the forests of Dalsland, Swedish Country Living offers guests a guided tour to learn about the property’s holistic approach to food, sustainable buildings, and regenerative agriculture. Standout Stockholm restaurants include Fotografiska which has a plant-based kitchen that received a Green Star from Michelin in 2021; Hermans, a vegetarian establishment where even the company car runs on biofuel; and K-märkt which focuses on reducing food waste by selling the food by weight.

Kitchen Door Announces Official Reopening Date in New Downtown Napa Location

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NAPA, CALIF. (PRWEB) – Kitchen Door is pleased to announce it will reopen on June 7, 2022, at its new location in downtown Napa at First Street Napa. The restaurant has been a favorite of both locals and visitors since it was established at the Oxbow in 2011, and the new space will feature the addition of a cocktail program in a beautiful setting with indoor and outdoor seating.

Offering the rare combination of seasonally inspired dishes served in a family-friendly atmosphere, Co-Founder and Chef Todd Humphries, Co-Founder Richard Miyashiro, and General Manager and Partner Tim Seberson are excited to welcome guests back following the busy period of design, development, construction, and furnishing of the new Kitchen Door.

The iconic red doors invite discerning diners into the establishment, along with custom whisk light fixtures, and refinished-but-rustic tables and chairs. Sentimental photographs, special works of art, and accessories from the inaugural Kitchen Door adorn the walls to recreate the inviting atmosphere of the cherished original site. The warm ambiance brings diners back to their favorite wine country kitchen.

“We couldn’t be more thrilled to finally be welcoming our friends and guests back into the Kitchen Door family,” said Chef Todd Humphries. “It’s been a long wait and we are excited to get in the kitchen and wow guests with exciting flavors and new dishes on our menu.”

In this fresh site, Humphries, Miyashiro, and Seberson have added a full bar program with double the seating of the old location. The beautifully designed bar counter is the focal point of the restaurant, welcoming imbibers to gather and share spirits-based craft cocktails, local wine, and beer selections and other thoughtfully chosen global libations as part of a highly curated beverage list.

“The addition of a full bar program complete with a thoughtful selection of premium craft spirits is an exciting endeavor for our entire team. We’re eager to extend our Kitchen Door philosophy to our enhanced beverage menu,” said Seberson.

On top of design consultant Alex Wines’ wine country aesthetic, Kitchen Door at First Street Napa brings with it a fancy Mugnaini pizza oven and shiny custom J&R Manufacturing rotisserie grill—both staple appliances for Kitchen Door classics such as wood-fired pizza, Korean Style Short Ribs, and roasted chicken. “We are ready to serve our staple dishes with the new equipment. For a chef, upgraded appliances like this only elevate our cuisine,” said Humphries. Keeping in line with wine country’s love of beverages, the restaurant has invested in a Ground Control coffee brewer, which uses an innovative, patented brewing process that transforms the way coffee lovers can enjoy their favorite local roasters.

Favorite menu standards such as the Kitchen Door Mushroom Soup, the Bahn Mi Sandwich and Korean Style Ribs will be there for customers to enjoy. New items include Lettuce Cups, the KD Buddha Bowl and NY Strip, along with a plethora of fun new sides.

The cozy indoor dining room and expansive outdoor patio allow wine country gourmands to feast comfortably in small or large groups. Family and friends can gather in kindred spirit and feed off the warmth and activity from the kitchen, which remains on display behind glass windows. “The ethos of Kitchen Door is still the same. We want epicureans to feel welcomed and comforted by the quality and flavor of our globally inspired cuisine,” said Humphries.

Kitchen Door Reopening, June 7, 2022
1300 First Street, Suite 272
Monday – Thursday // Lunch + Dinner, 11:30 A.M. – 9:00 P.M.
Friday // Lunch + Dinner, 11:30 A.M. – 10:00 P.M.
Saturday // Lunch + Dinner, 11:30 A.M. – 10:00 P.M.
Sunday // Lunch + Dinner, 11:30 A.M. – 9:00 P.M.

About Kitchen Door
Since 2011, locals and Napa Valley’s many visitors, from food enthusiasts to families, have celebrated Chef Humphries’ cuisine in a venue of comfort and value. The food is local, seasonal, handmade, and ingredient driven. The globally inspired menu is conceived and prepared by classically trained chefs. Visit KitchenDoorNapa.com to learn more, and follow along on Facebook, Twitter @KitchenDoorNapa and Instagram @KDNapa.

ABADÍA RETUERTA LEDOMAINE CELEBRATES ITS 10TH ANNIVERSARY

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5th June 2022, Abadía Retuerta LeDomaine brought together friends and other esteemed guests for a special dinner to commemorate the hotel’s tenth anniversary.

It was a perfect moment to reflect on some of the highlights of their first decade in business.

RENOWNED HOSPITALITY

From the outset, the aim of Abadía Retuerta LeDomaine was to be able to invite guests to its striking enclave. Today, it is synonymous with unrivalled hospitality, authenticity and excellence in its treatment of guests and visitors, thanks to its butler service.

Amid an estate that spans 700 hectares, with a breathtaking 12th-century monastery, Abadía Retuerta LeDomaine has become a must-visit for all those longing to escape from the hustle and bustle of city life. It is ideal for those who wish to reconnect with nature, in a place where they can enjoy local and avant-garde cuisine, unwind in the Santuario Wellness&Spa, and revel in the estate’s exclusive, world-class wines.

This five-star hotel measures 8000 m2, and it has thirty luxurious bedrooms, three of which are suites. The rooms are all exquisitely decorated, and they overlook a rippling sea of vineyards, providing the tranquillity and privacy that guests need.

Since 2020, Abadía Retuerta LeDomaine has been included in the exclusive list of Leading Hotels of the World.

IMPECCABLE, PRIZEWINNING GASTRONOMY

The cuisine offered by Abadía Retuerta is a true spectacle for the senses, and is sure to impress all those who visit. Its gastronomy has garnered numerous awards, most notably from the Michelin Guide and the Repsol Guide. The estate has four distinct eateries, each with a unique and surprising menu.

The estate’s flagship restaurant is Refectorio, which has held a Michelin Star since 2014, a Green Star since 2020, as well as two Repsol Suns. Under the guidance of head chef Marc Segarra, its menu is deeply rooted in the surrounding lands: Segarra uses locally sourced produce to capture the essence of the region and pay tribute to its people. He proudly showcases produce from over 50 local suppliers and 30 towns and villages, from all nine provinces of Castilla y León.

Vinoteca, Calicata Terroir Bar, Jardín del Claustro (the Cloister Garden) and Pool Bar (the latter two of which only open in summer) round off the resort’s offering for foodies. In all of them, the guiding philosophy is a focus on high-quality local and seasonal food.

AN ETHICAL, SUSTAINABLE ATMOSPHERE

All those who choose Abadía Retuerta LeDomaine can feel safe in the knowledge that they are supporting a business that believes in sustainability, that looks after the environment, makes use of natural resources in an ethical way, and seeks to boost the local economy. This haven of experiences was awarded Green Globe certification in late 2021, proving its credentials as one of the most sustainable resorts in the world. A mere 650 hotels have been granted this endorsement, only four of which are in Spain.

One of its key projects with regards to sustainability is the Monks’ Vegetable Garden. This allotment spans 1200 m2 and sits on the banks of the River Duero, exactly where the monks used to grow their own produce centuries ago. The crops are cultivated with traditional methods, under the philosophy of biodynamics. This garden has become the natural pantry for all of the hotel’s restaurants, providing them with superb seasonal produce. With this project, Abadía Retuerta LeDomaine once again proves its commitment to the local, as well as respecting nature and its seasons.

A LONG TRADITION OF WINEMAKING

With over 30 years of history and a winemaking tradition dating back more than eight centuries, Abadía Retuerta finds its true essence and raison d’être in its single-plot Pago wine, which reflects all the personality and uniqueness of the local terroir. The abbey’s monks were the first to grow grapes and make wine on this site, right on the banks of the Duero, with its long tradition of winemaking. Today, the winery is perfectly integrated into the stunning surroundings, and Abadía Retuerta is one of the most renowned wine producers in the area.

The estate spans 700 hectares, and its vineyards are divided into distinct plots or “pagos”: there is the Pago Negralada (100% Tempranillo); Pago Valdebellón (100% Cabernet Sauvingnon); Pago Garduña (100% Syrah) and Petit Verdot (100% Petit Verdot).

Abadía Retuerta is one of the most innovative and technologically advanced wineries in Europe. Designed by French wine expert Pascal Delbeck, its current consultant, and aided by the viticulturist and wine expert Ángel Anocíbar, it was one of the first facilities in Spain to move wine using gravity alone. Its system for lifting tanks with cranes, as well as its own patented system for transferring wine, are particularly noteworthy.

The estate’s unique wines have won numerous prizes and awards. For instance, Abadía Retuerta Selección Especial 2001 won the prize for Best Red Wine in the World – Red Wine Trophy, at the 2005 International Wine Challenge in London (Wine Magazine, UK).

UNWIND AT SANTUARIO WELLNESS & SPA

A true oasis, right at the heart of nature. Santuario Wellness & Spa was opened in 2015, as a haven of wellbeing. It is built into an underground space where the abbey’s stables used to be, while several openings ensure 80% natural light, making a warm and cosy environment. It measures over 1000 m2, and its water is extracted from a well at a depth of 120 metres, before being decalcified and, after undergoing reverse osmosis, stored in a 120,000-litre tank, thereby providing a quality of drinking water similar to natural mineral water.

Santuario Wellness & Spa strives to innovate: it has its own Spa Sommelier, who designs a tailor-made experience that matches guests’ physical and emotional needs and expectations. The philosophy is based on traditional Tibetan medicine and its key elements, namely wind, fire, earth and air.

One of the exclusive holistic experiences, as offered by Santuario LeDomaine Wellness & Spa since 2020, is the session with Tibetan Singing Bowls, as part of the Balancing Ritual VibraHealing®. This rounded experience focuses on relaxation and reaching a state of balance in both body and mind.

A TASTE FOR ART

Fine art is important to Abadía Retuerta LeDomaine. The estate has its own open-air museum, by the German sculptor Ulrich Rückriem, as well as a private collection with over 170 works. These pieces range from the 12th to the 21st century, by artists including Palma il Giovane, Guardi, Panini, Joan Miró and Rückriem. There are also French tapestries, antique Spanish furniture, paintings, sculptures, reliefs and rugs. One of the latest additions to the collection is ‘Rumor de Límites V’ (1959) by Eduardo Chillida, a unique piece sculpted in steel, which is currently on loan to the Museo San Telmo in San Sebastián. In its place, guests can contemplate ‘Lotura’ in the Jardín de Hospedería, also by Chillida. Furthermore, in 2021, a new artists’ residency project was launched, in which national and international artists are invited to live and work at the resort. The first guest artist was Abderrahim Yamou (Casablanca, 1959).

The ancient Abbey of Santa María de Retuerta has become much more than a hotel and winery. It is a project that strives to uphold and enhance a legacy that goes back over nine centuries, with a sense of responsibility and generosity. This commitment to sharing the estate’s heritage with today’s generations, and ensuring that it lives on into the future, is the reason why Abadía Retuerta seeks to add ever more value to its own history. This is done by fostering creativity right now, in the 21st century, and this can be seen in its gastronomy, winemaking and genuine engagement with art. A year ago, a new art project was launched with the aim of getting more out of the existing collection, and further expanding it. A fundamental aspect of this project is to collaborate with other cultural agents, understanding culture here as a vital social driving force that can lead to brighter futures.

AWARDS

Abadía Retuerta LeDomaine has received multiple accolades in the field of luxury and sustainable experiences. The most recent one is the Green Globe certification, which endorses this resort as one of the most sustainable in the world, thanks to the environmentally-friendly policies brought in over the years. Abadía Retuerta also featured in Travellers’ Choice 2021, by Trip Advisor, based on the exceptional reviews and opinions submitted to the travel platform over the past year. With this honour, Abadía Retuerta LeDomaine is deemed to be one of the best hotels in the world.

The hotel also won the 2021 “Best Wine Tourism Experience” from the International Wine Challenge, as well as the LHW Membership Award 2021 as “Best Hotel for Remarkable Experiences”, according to Leading Hotels of The World, the exclusive list of over 400 luxury destinations in 80 countries. Other awards include the Trip Advisor certificate of excellence, granted for the fifth year running; the Best Wine Tourism Management Award, presented at the 12th Edition of the Wine Markets and Distribution Business Awards in 2018; and the 2018 CN Traveler Award in the category of Best Hotel for Getaways in Spain. In 2019, the CN Traveler Readers’ Choice Awards voted Abadía Retuerta LeDomaine as Best Hotel #2 in Spain and Portugal. It was also chosen, in 2019, as the Best Luxury Hotel in Spain by the Luxury Lifestyle Awards.

The New York Times commended Abadía Retuerta as a must-visit destination, naming it one of its 52 places to go in 2018. Furthermore, TripAdvisor users chose it as the Best Hotel in Spain, 2018. In 2017, it was named Hideaway of the Year in the distinguished annual Andrew Harper awards and Best Hotel in Spain and Portugal at the Condé Nast Traveller Readers’ Choice Awards. Tatler Travel Guide selected it as one of the 101 best hotels in the world, and The Telegraph 50 as one of the best hotels in Spain for spring and summer.

Another noteworthy recognition was the Equality between Women and Men in the Workplace award by Óptima Castilla y León. Similarly, the Valladolid Provincial Council granted Abadía Retuerta the Equality between Women and Men in the Workplace, business category award.

In late 2019, the Spanish Wine Federation (FEV) awarded Abadía Retuerta the certification of Wineries for Climate Protection (WfCP), which has since been renewed in 2020. This recognises Abadía Retuerta’s commitment to sustainable development and the environment, with only 31 wineries having been awarded this certification in Spain.

ABOUT ABADÍA RETUERTA

Abadía Retuerta LeDomaine is located less than a two-hours’ drive from the Spanish capital, Madrid, in the heart of the Duero Valley, on the outskirts of Sardón de Duero (Valladolid). It is home to a 5-star hotel and a world-class winery, set in the grounds of a 12th-century monastery originally founded by the Premonstratensian Order in Spain. The estate spans 700 hectares (including 200 hectares of vineyards), while the hotel itself is 8000 m2, with 30 exclusive rooms (27 double rooms and three suites), eight of which are located in the old stables. It also offers a full butler service.

The resort offers a wide range of experiences, related to wine, gastronomy, nature, art and wellbeing. Its flagship restaurant, Refectorio, holds a Michelin Star, a Green Star and two Repsol Suns, and the estate now also has Green Globe certification, proving its credentials as one of the most sustainable resorts in the world. Abadía Retuerta LeDomaine is the ideal destination for unwinding in the name of wellness, or where business and pleasure can come together. The estate’s winery is one of the most innovative in Europe, and its wine has won international accolades, even being featured in Wine Spectator’s list of the “100 Best Wines in the World”.