Pulchella Releases 2019 Rogue Rose Tonight!

July 10, 2020 by evebushman

Locals! Tonight is the night to get your hands on Pulchella’s new Rose before it’s sold out! Details from the winemakers:

With a beautiful color of deep rose gold, the nose offers lovely fruit aromas of just ripe strawberry, nectarine skin, effervescent watermelon water, and a touch of citrus zest before notes of hibiscus, orange blossoms, rose petals, and the slightest touch of white pepper on the back end. On the palate entry, right off the bat you get a lovely viscous mouthfeel which quickly widens to an expansive fruit forward mid palate of rich cherry, Gaviota strawberry, white peach flesh, and the return of lovely watermelon character before acid carries you away to a finish of minerality and lingering red fruit. A truly delicious rosé and a perfect pairing for a hot summer day!

$35 bottle, 20% off for club members.

http://pulchellawinery.orderport.net/wines/current-releases

Visit the Tasting Room at 24261 Main Street, Downtown Newhall from 4 to 7 PM Friday, July 10 or 1 to 4 pm Saturday, July 11 to purchase your bottle. (These will also be the tentative hours from now on, until winery tasting rooms can re-open in LA County safely.)

Technical Notes:

Varietal: 52% Syrah, 46% Grenache, 2% Viognier

Vineyard: Briarwood

AVA: Templeton Gap District, Paso Robles

Harvest Date: October 11^th, 2019

Fermentation: All 3 varietals crushed together, 24-hour cold soak, then lightly pressed into stainless steel for a low and slow fermentation. No malolactic fermentation.

Aging: 7 months – 100% stainless steel

Production: 50 cases

ABV: 15.1%

Cellar Time: Drink now! We would normally say drink this wine very cold, however, the flavors and aromas become more open for interpretation after the temperature creeps up slightly. Drink this wine at your personal preferred rosé temperature.

Vintage Variation: Let’s talk about the obvious: where’s the Tannat? We had some minor Tannat issues at Bella Collina during the 2019 vintage, and we simply didn’t get enough fruit to support making a rosé on top of our red program. This is the first time since 2016 that our rosé hasn’t been made with 100% Tannat. And you know what… that’s okay, because the 2019 is a damn good wine! For 2019, we decided to make a Highs and Lows inspired rosé of Syrah and Grenache. And for good measure we through in a little Viognier to the co-fermentation. All in all, the 2019 is a very comparable wine to our Tannat rosés, but with a little added richness in the fruit department. The color is also a touch different, leaning more to rose gold hue than fire engine red hue. This vintage definitely falls outside the lines of traditional rosés and that’s exactly what we look to do: push the boundaries! No rules!

Thoughts During a Time of Covid, and What We’ve Been Drinking Through it All

July 10, 2020 by evebushman

We all have found a new normal here in California since our original stay-at-home orders hit us in March and still continue now with the slow re-opening of businesses. There are those that lamented daily on social media and those that joked about it. We all had to find a way to get through this. Personally we had just finished up a wine trip to Paso, and were looking forward to another the same month, then WHAM!

My last trip to Paso was just before the stay-at-home orders.

I was one of those people that focused on the positive on social media, sometimes by sharing silly light-hearted posts. I also decided to work for free. Created and promoted the New-Haul Drive-Through event, suggested that the Vine 2 Wine event I was working on with Circle of Hope change to a To-Go format (where they ended up earning just as much as they had in their last live event), did an Influencer’s Night for one restaurant’s reopening, and spent more time promoting bars, wineries and restaurants on social media more than ever before. Because why not. What did you do and learn from your Covid time out?

Here are a few takeaways of what I learned, and some of the wine and cocktails that have gotten me through it so far:

First off I began to notice that social media had really taken off, there was 30% to 100% more people online daily than ever before. I used this information to begin promoting local businesses by either sharing their posts or by making my own from photos and videos every time I ordered food and drinks to-go.

Along with more attention to social media, and having the time to notice things around me more, I began reaching out to check on friends near and far. Often on Zoom and always with a drink in hand. Friends were more than appreciative.

The “Gin Old Fashioned” was cocktail my nephew Zack told me about. Couple of ounces of gin with a little simple syrup, bitters and an orange peel garnish. He gave me the recipe a couple of years back, but in my effort to find something new to drink at home I tried it again. Very refreshing.

Created a new motto, “If you can afford it support it” that pretty much covers how I feel. It’s been a time to focus on businesses that aren’t doing as well, and if you can help them out why not?

Discovered EmergenCee Hydration packets that I could add to my water and have during my now daily workouts. With spending less time driving to and from the gym I found that I had more time for exercise, and often spent an hour walking my neighborhood after a workout. The energized water may have helped, and at the same time it has helped me feel more covid-protected.

An old time favorite, the Aperol Spritz, came back as March turned into June. With the heat, and missing a planned trip abroad at the same time, it helped to have the simple-to-make drink at home. It was almost like being in Italy…almost.

Pizza, Amish Bread, Rye and Rolls, oh my! My husband had already been baking bread before this all began, but he upped his game during Covid. The weekly pizza and bread added a nice 5 pounds to my mid-section but it was so worth it! And what goes better with pizza than wine?

Wine on the Porch: this is something we’ve done for years, but once we could get together when friends again, we found a way to add more chairs and space them out. Now pals that aren’t ready to dine out yet have asked to have drinks on our porch with us.

Downloading the TikTok app and enjoying all the booze-related stories I could share on social media. For those of us with a short attention span, or if you don’t have too much time for social media, TikTok is a Godsend.

These wineries were amazing in the Vine 2 Wine, To Go event so support them if you can: Mystic Hills, Entourage by Two Papas, Alonso Family Vineyards, Pagter Brothers, Hoi Polloi, Pulchella, Parhelion Cellars, Byron Blatty, Cavaletti Vineyards, Artisan Uprising, Dusty Nabor and Bolt to Wines.

#CovidCrazy was my hashtag one day as there have been some horrific things happening – won’t go into the specifics here as everyone knows and I prefer not to get political – that I personally think may have been actions partially fueled by the stress of Covid-19.

Wine-themed masks became the rage. A good pal and my sister-in-law made me versions that no one else could duplicate. Thanks again ladies.

We bid on and won a future trip to an all-inclusive – yes including liquor – resort vacation, for up to 8 guests in Barbados. Wouldn’t ever have bid on that if we hadn’t been locked up at home and desperate for a vacation in the future.

I’m going to miss finding a plate of cookies or some other treat on my porch. And I’m sure my neighbors may miss the bottle of wine given in thanks on theirs.

Free local wine delivery, often by the winemaker, was very nice! I was sorry that they had to discount their wines and offer personal delivery at their own cost though.

Zoom offerings became the standard, and some had to step out-of-the-box to be seen as everyone began offering them. Unique ones included Daily Drinking with Wes Hagen, Cheese and Wine pairings with Phifer Pavitt, weekly wine tasting with Byron Blatty and virtual tastings with Paso winemakers.

Things weren’t all perfect, not by a longshot, like everyone else lamenting what they missed so did we: our daughter’s graduation from CSUN and her birthday, missing many friends that have compromised health and couldn’t leave their homes, Santa Barbara Culinary Experience, The Cab Collective, the Tenth Annual Universal Whisky Experience, the Fifth Annual Masters of Taste, Art Beyond the Glass, Wine on the Roof, judging a Chili Cook Off, my birthday and a 12-day cruise that had us starting in Venice (where of course I had booked some wine tastings for a few days before), Greek islands, Croatia (wine tasting again) and Turkey before coming back to Venice.

What did you gain and what did you miss? We pray that you have been well and the same for our loved ones.

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.

Prosecco DOC Consortium Announces Third Annual ‘National Prosecco Week’

July 9, 2020 by evebushman

NEW YORK (PRWEB) – The Prosecco DOC Consortium, the entity that oversees the production of the world’s most popular sparkling wine, is pleased to announce that ‘National Prosecco Week’ (NPW) will return for its third year from July 20-26, 2020.

To adapt to the impact of COVID-19, The Prosecco DOC Consortium has pivoted to support its multiple partners through a strategic combination of online activities to ensure the health and safety of Prosecco DOC consumers in the U.S. This celebration of Prosecco DOC will include nationwide digital retail promotions with a full digital media and marketing program, strategic media partnerships and influencer activations, such as Instagram Live tastings, virtual seminars, and e-commerce retail promotions. All activities will seek to educate media and consumers about Prosecco and showcase its ability to be enjoyed in a variety of occasions and with a wide range of cuisines.

While all wine sales have been impacted by on-premise closures, Prosecco is experiencing a boost; off-premise sales are up 39% YOY for the nine-week period ending May 2 and Wine.com reported a 503 percent increase in sales for Prosecco DOC wines. The U.S. is the world’s third-largest market for Prosecco, behind only Italy and the U.K. By the end of this year, Prosecco is expected to account for over half of all imported sparkling wine volume in the U.S., according to Impact Databank.

“Prosecco sales in the U.S. have been steadily growing since 2009 and looking at the data we can confidently say that if these figures keep on this trend, America will become our first export market” commented Stefano Zanette, President of the Prosecco DOC Consortium. “During these challenging times, the Consortium’s support in this year’s third annual National Prosecco Week is crucial and has prompted us more than ever to promote the Denomination in this key market with a creative approach.”

National Prosecco Week will be partnering with top wine trade media publications, SevenFifty and Wine Enthusiast to drive awareness to each of the participating Prosecco producers, as well as a robust promotional campaign with trade marketing agency 3×3.

“The Prosecco DOC Consortium plays an integral role in protecting the integrity of the appellation and deepening the understanding of Prosecco as a quality wine from a specific terroir,” said Enore Ceola, CEO of Freixenet Mionetto USA. “Now in its third year, it’s exciting to see how National Prosecco Week has grown in popularity among both the trade and consumers through its fun and approachable take on education, and Mionetto is proud to be a participant in this year’s activation.”

Prosecco DOC is now welcoming retailers to participate in this nationwide celebration by hosting promotions that encourage understanding and trial of Prosecco DOC. The following renowned Prosecco producers are participating in this year’s campaign, including Biancavigna, Genagricola, La Marca, Mionetto, Piera Martellozzo, Valdo, Santa Margherita, Val D’Oca, Villa Sandi, Zardetto and Zonin.

Participating retailer promotions can include educational seminars, virtual tastings, package inserts, discounts, and other initiatives. Participating retailers will receive engaging and educational POS materials to ignite consumer interest in the promotion. Additional benefits for retail participants include advertising support with National Prosecco Week’s top media partners, social media marketing, press support, and digital marketing. All partners will be featured on the National Prosecco Week website (http://www.casaprosecco.com).

National Prosecco Week aims not only to celebrate Prosecco but to serve an important educational purpose, teaching consumers and press how to identify authentic Prosecco and the many different ways to enjoy it.

For more information on National Prosecco Week and how to participate, please contact Julie Canevari (jcanevari@colangelopr.com) or Stefán Sigurðsson (ssigurdsson@colangelopr.com) of Colangelo & Partners (http://www.colangelopr.com), the agency of record in the U.S. for the Prosecco DOC Consortium. To stay updated for upcoming events and promotions, follow Prosecco DOC on Facebook (@proseccodocusa), Instagram (@proseccodoc_usa), and the Consortium’s official US website, http://www.casaprosecco.com.

About The Prosecco DOC Consortium:
Prosecco was granted the Controlled Designation of Origin status on July 17th, 2009, and the Prosecco DOC Consortium (Consorzio di Tutela della Denominazione di Origine Controllata Prosecco) was created on November 19th of the same year to coordinate and manage the Prosecco DOC. The organization unites the different groups of manufacturers—wineries, individual and associated vine-growers, still wine and sparkling wine producers—to ensure the designation continues to grow and that the production regulations are complied with.

About Prosecco DOC:
Prosecco DOC wines come in Spumante (sparkling), Frizzante (semi-sparkling) and Tranquillo (still) varieties. The wines are made from mainly the Glera grape, native to North East Italy for thousands of years, and can be combined with a maximum of 15% of the following grapes: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero. Prosecco Frizzante and Spumante varieties get their famous bubbles using the Secondary Fermentation production method, bottled under high pressure after fermentation in bulk tanks called autoclaves, as opposed to the traditional method, which bypasses the autoclaves and is used for other sparkling wine varieties. The end result is a brilliant straw yellow wine with fine, persistent perlage and aromas of white flowers, apple and pear. It is fresh and elegant on the palate with moderate alcoholic strength. For more information regarding Prosecco DOC, visit http://www.casaprosecco.com.

Domaine Carneros Has Reopened with New Safety Protocols in Place

July 8, 2020 by evebushman

Founded in 1987 in the Carneros appellation of Northern California by the Champagne Taittinger family, Domaine Carneros is a grower producer of ultra-premium sparkling wines and limited production pinot noirs. Domaine Carneros has become the benchmark for California sparkling wine, reflecting both the individuality of the Carneros’ terroir and the craftsmanship of its French legacy.

Domaine Carneros has worked to provide moments of comfort, joy, and virtual connection these last few months. At long last, the Château gates opened and the Domaine Carneros team welcomed back visitors starting June 11^th!

Reservations are now available for all 21+ visitors. (Parties of six or fewer) The chateau is open for tastings Monday through Friday from 10:00-5:30 with the last reservation at 4:30. The weekends of June 13-14 and June 20-21 are reserved exclusively for existing club members. Domaine Carneros Winery 1240 Duhig Rd, Napa, CA 94559

Reservations can be booked online or by phone (1-800-716-2788 x 150). With their reopening, important changes have been made to their guest experience to protect both the visitor and the winery team. Protocols have been set up that should be studied before making a reservation to make the most of the visit. (see below)

Domaine Carneros will still be offering curbside pickup services from 10 am – 5 pm. Please call (1-800-716-2788 x100) 9 am – 5 pm, to schedule a pickup. Prefer to have their bubbles dropped off at home? Enjoy $5 Ground Shipping or half-off Overnight Shipping with a purchase of 12+ bottles.

Help Us Help You – A Note from Domaine Carneros

Domaine Carneros is committed to a safe tasting experience for its visitors and appreciates everyone’s commitment to keeping the winery team safe as well! A visit to Domaine Carneros may look slightly different these days, but what hasn’t changed are the high standards of hospitality.

How We Are Protecting You
Giving you space: Our open-air tasting space has been reconﬁgured to allow 6’ between tables. Additionally, to allow space for social distancing, only those with an existing reservation or a scheduled curbside pickup are able to be on the Chateau grounds.

Keeping it clean: Tables and chairs are disinfected with commercial strength disinfectant before and after each reservation. All non-disposable items are sanitized with high heat or chemical cleaning. Our staﬀ washes and sanitizes their hands before handling clean items.

Masking up: Our staﬀ undergoes pre-shift health screenings and wears masks. They will remove their masks only if 6’ distance can be maintained.

How We Ask You to Protect Us
Respect our space: Please observe our current reservations policy. We have limited the number of visitors to the property to ensure plenty of space to practice social distancing. Parties are limited to six or fewer guests. We will meet you at the front gate to conﬁrm your visit. While here, please diligently maintain 6’ social distancing from anyone not in your immediate party.

Help us keep it clean: Reservations are limited to 90 minutes to give us time to disinfect between each seating. We appreciate your cooperation. You will ﬁnd hand sanitizer stations have been added throughout the property to supplement frequent handwashing.

Wear a mask: If you arrive without a mask, one will be provided for you. You’re required to wear it anytime you aren’t seated at your table enjoying your wine. Any guest failing to maintain social distancing or refusing to wear a mask will asked to leave.

Be mindful: This is new to all of us. Please treat our staﬀ and fellow guests with patience and kindness. We promise to do the same and will do everything we can to make your visit truly enjoyable.

ABOUT DOMAINE CARNEROS

Founded in 1987, Domaine Carneros reflects the hallmark of its founder, Champagne Taittinger, in creating a vision of terroir-driven sparkling wine and preserving the quality tenets of the traditional method production. Located entirely within the Carneros AVA, between Napa and Sonoma counties, the six estate vineyards total approximately 400 acres with 125 acres planted to Chardonnay, 225 acres planted to Pinot Noir, with the remaining acres currently in development. The winery focuses on making ultra-premium Carneros sparkling wines largely estate grown and limited production Pinot Noirs.

Domaine Carneros’ château has become a landmark and symbol of the region. The architecture and interior design were inspired by the 18^th century Château de la Marquetterie, the historic Taittinger family residence in the Champagne region.

The winery also places a high value on preserving the environment and has been a leader with respect to a vast array of environmental undertakings. The roof of the pinot noir winery adjacent to the château hosts a solar array that was the largest on any winery in the world when it was installed and continues to be expanded. The most recent award, one of many from Federal, State and local government; was the California Green Medal for Domaine Carneros’ demonstration of “Smart Business through efficiencies, cost savings and innovation from implementing sustainable practices.”

Vintage Eve Circa Oct 2017, a Book Review: The Booklover’s Guide To Wine by Patrick Alexander

July 7, 2020 by evebushman

Okay all of you “book club” people, I know the real reason you meet: to talk about a book, yes, but while being well lubricated by fine wine, food and friends. So this book, The Booklover’s Guide To Wine by Patrick Alexander is just perfect for your next meeting, eh? Let me share a few pairings, and a bit of historical information, that I picked up from Alexander’s book, at nearly 400 pages and his sixth to author so far.

Authors Paired With Varietals

Image from FlavourfulWorld.com

I kind of expected some scientific approach to how to pair wine and books, but that was definitely not the case. Just like with your book/wine clubs it’s all about what you just might happen to crave while reading Jane Austen, Charles Dickens, William Shakespeare, Harper Lee and F. Scott Fitzgerald, to name a few.

I really don’t want to give it away – as you should just buy the book to see – but Austen with Chardonnay and Dickens with Cabernet pair well, because they both “have a universal appeal.”

Another interesting pairing is Alexander’s idea that authors, and some of the characters, have become winery or wine namesakes. Alexander cites Carl Doumani, former owner of Stag’s Leap Winery and now the owner of Quixote, for naming an organic Petit Syrah Sancho Panza and his Cabernet Sauvignon Quixote, important characters from the classic novel Don Quixote by Miguel de Cervantes.

What Else You Will Learn

From the preface through to the epilogue readers will learn everything from why the author has a dislike for wine critic Robert Parker that is completely logical yet surprising, basics on how to taste wine, read labels, naming different varietals, how to make wine, why sweet wines are popular, the connection between religion and wine, the difference between an American’s understanding of wine and that of a European’s in relation to terroir, what the 100 year war did to the wine industry, why the opinions on wine are so subjective and finally, why Alexander is “never happier than with a glass of wine in one hand and a good book in the other.”

From The Author

My book evolved out of the twelve-hour wine appreciation program I originally developed for the University of Miami and which I have been teaching here in Miami for the past six years. The book, like my program covers all the usual aspects of the grape but with particular emphasis on the history and the culture of wine, from Noah’s first vineyard to the arrival of Two-Buck-Chuck. I compare the concepts of terroir and varietal, and discuss the difference between New World and Old World wines. I also explore the reasons that England, a small wet, offshore island with no significant vineyards, should have had such an unparalleled influence on the world of wine. But what makes my book especially unique is its emphasis on the literary aspects of wine.

Throughout the ages, wine and literature have been closely connected. Whether we refer to the Bible, Homer, Shakespeare, John Keats or Marcel Proust, great literature is always filled with references or metaphors for wine. Mitchell Kaplan, the legendary founder of Books & Books – and co-founder of the Miami Book Fair – suggested the idea of pairing my favourite writers with my favourite wines. An inspired suggestion that resulted in a pairing of the Albarino vines of North Eastern Spain with J.R.R. Tolkien, or Chenin Blanc with Rabelais, not to mention the wines of Grüner Veltliner with The Good Soldier Švejekstumbling through our pages.

http://bookloverswineguide.blogspot.com/

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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Slow Wine Announces New US Editor for the Slow Wine Guide: Deborah Parker Wong!

July 6, 2020 by evebushman

NEW YORK (PRWEB) – Slow Wine Editore announces some important changes and news for the next 2021 edition of its English-language edition of the Slow Wine Guide, which this year successfully celebrated its 10th anniversary. Deborah Parker Wong, DWSET, one of the Slow Wine Guide contributors, has recently been named National Editor of the US edition of the guide, thus confirming her dedication and passion to put a spotlight on those American wineries that have made it their priority to be environmentally cautious, according to the “Slow philosophy.” Deborah, Global Editor at Somm Journal and The Tasting Panel, is an opinion-leading wine industry leader, communicator, journalist and author. She also guides tastings and educational seminars, and judges several wine competitions each year.

Bottom Row: Cami Sisk MS, Chairwoman of the Judges Panel Deborah Parker Wong, Eve Bushman, Stacie Hunt.
Top Row: Danny Ronen, Paul Ellis, Cassandra Brown, David Glancy MS, Roger Bohmrich MW

With the growth of “green” oenology in the United States, the guide started to include wineries from California and Oregon in 2017 and announced lately its expansion through Washington state and the east coast, with New York, Virginia, and Maryland wineries soon to be reviewed. “I am honored to have the opportunity to lead the Slow Wine editorial team in the US,” stated Parker Wong, “and am excited to be part of the next chapter in this ever-evolving time.”

The Slow Wine community in the US is steadily growing after having expanded beyond Italian borders just a few years ago. “I’d like to thank former US editor, Jeremy Parzen, for his dedication the Slow Wine Guide and his contribution to our expansion in the US,” stated Editor-in-chief, Giancarlo Gariglio. “We are very encouraged by the positive response so far and look forward to continuing the Slow Wine mission with our American peers for years to come.”

The recent lockdown caused by the pandemic created an uncertain scenario for the Slow Wine movement, whose reviewing process is based on winery visits and blind tastings. To cope with the emergency, the editorial staff has recently announced a new digital approach consisting of virtual visits with producers to gather all the necessary information and parameters required by the guide.

“For ten years,” commented Gariglio, “we have personally visited more than 2,000 wineries, we have met their leaders, walked their vineyards and told their stories. The recent pandemic forced us to modify the way in which we work, but we are not slowing down. Thanks to technology and our learnings during the lockdown, we are substituting in-person visits with virtual meetings and tastings, and the result so far has been extremely successful. We can now share these digital interviews with our readers on our social media channels, a completely new offering for our followers.”

To get your own digital copy of the 2020 Slow Wine Guide, visit this link here. The Slow Wine Tour will come back in the US in 2021 with a new edition that is destined to remain in history.

About Slow Wine
The Slow Wine Guide, published by Slow Food Editore (the publishing arm of Slow Food Italy*), adopts a new approach to wine criticism and looks at a variety of factors to evaluate wineries in their entirety. They take into consideration wine quality, history and adherence to terroir, value, environmental sensitivity and ecologically sustainable methods of practice. Slow Wine was conceived to give a realistic snapshot of the current Italian wine landscape. The guide features reviews of over 500 different wineries, each one visited by Slow Food experts. It is available for purchase on Amazon.com as well as in select bookstores.

*Slow Food International is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. A non-profit member-supported association, Slow Food was founded in Italy in 1989 to counter the rise of fast food and fast life and the disappearance of local food traditions, and to encourage people to be aware about the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world.

John Fearless Launches Online Shop With Global Hop Varieties And More

July 5, 2020 by evebushman

NAPA, CALIF. (PRWEB) – New aromatic opportunities are being offered through John Fearless for breweries that want to expand their brewing options. South Africa, New Zealand, Australia, USA and German hops are newly available to purchase online via JohnFearless.com. This expanse of inventory offers a much wider selection to the small, medium, and large-sized businesses that purchase beverage-making supplies from John Fearless.

As a leader in the beverage supply industry, John Fearless works hard to ensure top products are available to breweries, wineries, distilleries and non-alcoholic beverages. Quality and unique ingredients are important for craft beverages. In addition to hops, John Fearless also carries a range of products including, Muntons Malt, Brewshield, WineShield, Structan, WLT 150, Milne Microdried fruits, Humuflor Hop Essence, and used wine and spirit oak barrels.

Modern hop varietals with tropical, fruit forward aromatics have been added to the website and are now available to order 24/7:

A number of South African hops are currently available including: Southern Passion, African Queen, Southern Star, Southern Tropic and Southern Sublime New Zealand hops sold by John Fearless include: Nelson Sauvin, Motueka, Taiheke, Wakatu™, Riwaka, and the soon to be released Hort4337 and more.
A wide selection of USA hops include: El Dorado, Azacca, Zappa, Centennial, Cascade and more.
Three hop varieties are available from Germany: Ariana (which offers a blackcurrant, grapefruit, geranium and vanilla aroma blend), Callista and Huell Melon
Ella™ is the flavor hop varietal available from Australia via JohnFearless.com, and it’s highly versatile while containing floral aromatics (a common feature in noble European and Australian hops)

With a focus on finding unique options for small, medium, and large sized brewing companies, John Fearless is excited about their new options for hop varietal sales. Craft brewers can explore aroma profiles from around the world to find the right fit for their beer styles. Detailed information on sizing and pricing for orders is currently available on the John Fearless website on the individual products page.

About John Fearless Co: John Fearless is dedicated to bringing specialty hops, malts and more to the small brewing community. Items sourced from all over the world are brought directly to small businesses looking to craft bold flavors, complex brews and heady aromas. With over 20 years in the beverage industry, John Fearless offers specialty hops, hop aroma, malt, beer and wine stabilizers, finishing tannins, liquid flavor extracts, quality aged barrels, MicroDried® fruits and more.

Inglenook Reopens

July 4, 2020 by evebushman

RUTHERFORD, California – Catherine Durand, Estate President of Inglenook, has announced that the historic winery reopened to Heritage Society members on June 12 and welcomed the public on June 25. Plans and circumstances continue to evolve, and the health and safety of Inglenook’s team and guests are always at the forefront.

Conveniently located just minutes from Napa County’s private airport, Inglenook was founded in 1879 and the stunning chateau on the organically-farmed estate was built in 1887. The chateau and estate are ideal for visitors seeking privacy from other parties. Tasting appointments will be by reservation only, with a limited number of guests allowed on the estate.

The gracious Inglenook team is donning white gloves and masks to protect guests and offer the impeccable, warm service for which Inglenook is known. Guests can book a tasting alongside Inglenook’s iconic fountain in the winery’s open, breezy courtyard – or tucked into a cozy private cellar or salon inside the spectacular historic stone chateau. The estate is also available for private gatherings that include a memorable lunch or dinner crafted by Inglenook’s Chef Alex Lovick, who draws upon the bounty of Inglenook’s organically-farmed estate and culinary garden.

Behind the scenes, guests can be assured that the Inglenook team will be thoroughly cleaning all high-touch surfaces hourly and that every detail has been planned, from contactless payment to redesigned traffic flow within the chateau that minimizes contact among people.

“Hospitality is in our hearts,” said Durand. “We are so excited to welcome guests back to Inglenook. The winery just hasn’t been the same without visitors.”

From Gustave Niebaum to John Daniel, Jr. to Francis Ford Coppola, Inglenook’s three principal stewards have shared a strong sense of vision and an unwavering passion to create a wine estate that hearkens back to the European tradition, producing original, distinctly Napa wines that rival the best in Europe. Inglenook is located at 1991 St. Helena Highway in Rutherford and will be open Thursday – Sunday. Reservations can be made by calling 707-968-1161 or by emailing reservations@inglenook.com. Much more information on Inglenook’s tasting experiences can be found at www.inglenook.com/visit.

Here are photos of Inglenook’s courtyard and private cellars and salons.

About Inglenook
Founded in 1879 by Gustave Niebaum as Napa’s first estate winery, Inglenook boasts an illustrious heritage, a renowned legacy of innovation and an outstanding portfolio of award-winning wines that have defined and established Napa as a world-class wine region. From Gustave Niebaum to John Daniel, Jr. to Francis Ford Coppola, Inglenook’s three principal stewards have shared a strong sense of vision and an unwavering passion to create a wine estate that hearkens back to the European tradition, producing original, distinctly Napa wines that rival the best in Europe. It remains the largest contiguous estate on the famed Rutherford Bench, Napa Valley’s finest area for producing spectacular Cabernet Sauvignon.

The iconic Inglenook chateau was first constructed in 1887, and faithfully restored in 1997. Befitting the grandeur of the Inglenook estate, the chateau welcomes guests for seated tastings and special events. Experiences include tours of the Chateau, the Infinity caves, the vineyards, barrel tastings and culinary offerings under the direction of Winery Chef Alex Lovick who expertly pairs the wines with the seasonal, organic bounty of the expansive estate farm and orchards.

One Bottle Post: 2015 Joseph Phelps Syrah, Napa Valley

July 3, 2020 by evebushman

We are wine club members with Joseph Phelps and receive about four shipments a year. Of that my husband cellars all of the Insignia and Backus Cabernet Sauvignon blends we receive, I always keep out the Syrah for me and Pinot Noir for that one friend that LOVES Pinot. (We all have one! LOL, it’s a running joke at my house, we have many Burgundy and Pinot loving friends.) Anyway, this 2015 Syrah was quite nice, and deserved a One Bottle Post.

2015 Joseph Phelps *Syrah

Napa Valley

Estate Grown

14% alcohol

Notes on the Grapes

*Grapes used in the wine are not listed on back label, so that means it could be up to 25% something other than Syrah. I recently learned (at Denner in Paso Robles) that a little bit of a white Rhône might be added in to maintain the color. So I thought this could be one additional grape. But due to the smoothness and dark quality I also guessed maybe some Mourvedre. Hubby was thinking they moved over to a Bordeaux grape or maybe a Petite Sirah. After all this contemplation I googled the wine and went straight to the Joseph Phelps website. Learned that I was right on one part, there was a white Rhône in the mix, “95% Syrah from the Larry Hyde and Sons Vineyard in Carneros and 5% Viognier from the St. Helena Home Ranch.” And I was woefully off base thinking there was any other red in the mix! Still so much fun to guess, I highly recommend you do this with your own tastings.

Tasting Notes

Color: Dark purple, deeper purple on the edge, opaque.

Aroma: Nutrient rich earth, well-worn suede, sweet blackberries, creamy chocolate milk and mellowed spices.

Flavor: There’s the spice I was looking for, front and center on the palate! That same blackberry as well as black cherry, and a little espresso followed it on the finish.

Fifteen minutes later: The aroma held the same tempting earth, fruit, chocolate, spice and now a little tobacco and black licorice. On the palate, and maybe this was because I had been sipping for a few minutes, it seemed rounder. The spices and fruit were in a nicer harmony, and my palate was happy for dark velvetiness.

Pairing: We had already planned on Mexican for dinner: pork and chicken tamales, refried beans and Mexican rice. Figured the spice in the wine would hold up just fine against our mild salsa, and the fruit would soften any heat in the tamales. I was correct, except that the wine eclipsed the food many times over, and I saved a final glass for after dinner sipping. (And in case you are wondering, yes, I’m the type of person that would love to bring wine into a Mexican restaurant, why not? Because hubby has to have his usual Cadillac Maggie.)

Conclusion: 94 Eve pts.

I always feel justified in supporting a winery I like by purchasing their wine or joining their wine club. Sometimes we personally know the owner or winemaker, or just had a great experience. With Phelps, it’s always been the experience. The Tasting Room overlooks a nice slice of the Napa valley – and their vineyards – it’s a breathtaking view to take in while tasting their long-exalted wines.

“The Most Maryland Beer Ever” Celebrates 5 Years with New Look, New Recipe

July 2, 2020 by evebushman

FREDERICK, MD. (PRWEB) – June 2020 marks the return of what has been called ‘the most Maryland beer ever’ by The Washington Post: Flying Dog Brewery’s Dead Rise. This Limited Release sour ale is the first and only beer brewed with the iconic OLD BAY® seasoning and this year it is celebrating its 5th anniversary with a new look, new recipe, and even more OLD BAY.

Five years ago, Maryland’s largest brewery began a partnership with the Chesapeake Bay region’s own OLD BAY. Its initial release created a viral sensation that made it difficult to keep store shelves stocked. Since that time, Flying Dog remains the only brewery allowed to brew a beer using the famous OLD BAY seasoning, a product that runs in the blood of Marylanders and has gained enormous popularity outside of the region.

Initially released as a blonde ale, Flying Dog is taking Dead Rise back to its roots and giving it to fans as it was originally envisioned – as a gose. Perfect for summer days full of seafood, Dead Rise’s new gose formula blends OLD BAY with a refreshing lemony tartness for a beer low in bitterness and high in flavor. Dead Rise was brewed with Citra hops and carries a 5.7% ABV. The beer began shipping to distributors June 1, 2020 in 6-packs of 12 oz. bottles.

“For those of us who grew up in crab country, you can’t get more iconic than OLD BAY. We wanted our new Dead Rise formula to live up to that greatness,” said James Maravetz, VP of Marketing at Flying Dog. “The refreshing pop of tart, balanced with the OLD BAY’s salty and spicy flavor profile, created a beer that tastes like summer on the Bay.”

Brewed with the rugged spirit of the Chesapeake Bay watermen, the name Dead Rise is a nod to their traditional fishing boats, used year-round to gather shellfish feasts. A portion of the proceeds from Dead Rise also benefit Maryland’s crabbing industry through the Maryland Department of Natural Resources’ True Blue Program, an annual campaign aimed at raising awareness for the struggling industry. The True Blue Program highlights and rewards those restaurants who make it a point to serve local, Maryland harvested crab.

The concept for the beer was developed as part of the company’s Brewhouse Rarities program, dreamt up by a Flying Dog staff member with a deep devotion to their favorite state, seasoning and seafood. The new gose formula was also designed to turbocharge the flavor of whatever seafood is on your plate. The recipe’s new lemony tartness freshens up the beer and helps flavors pop. In addition to seafood, try Dead Rise with salty starches like tater tots and fries, lighter proteins like turkey, chicken and tofu, or rich sauces and creamy condiments like melted cheese, bechamel and avocado and ranch dressings.

About Flying Dog Brewery:
As one of the fastest-growing regional craft breweries in the United States, Flying Dog has been brewing world-class beer that pushes the confines of traditional styles for 30 years. Flying Dog attracts everyone from craft beer connoisseurs to those just catching the wave with up to 20 styles available at any given time. Introduced to Flying Dog by the Gonzo writer Hunter S. Thompson, artist Ralph Steadman has produced original art for Flying Dog’s labels since 1995. Recent accolades for Flying Dog include its Pale Ale ranked as the #1 American Pale Ale in the U.S. by The New York Times. For more information, visit http://www.flyingdog.com. Flying Dog is now available on Drizly.