Vintage Eve Circa 1/14: High Desert Cellars Tasting with Chavez Cellars

August 22, 2017 by evebushman Leave a Comment

After I tasted wines from the California High Desert AVA with Wine of the Month Club’s president Paul Kalemkiarian via YouTube, I got an email a few weeks later from another winery in the high desert, High Desert Cellars Chavez Vineyards. They wanted me to taste their award winning wines (see “From the Winery” below) and write up some tasting notes for you, our Dear Wine Friends.

Not one to turn down a bottle, err, I mean an opportunity to try a new bottle of wine, I readily agreed to the tasting. (If you want to try them they have a tasting room open to the public Thursday through Sunday from 11:00 a.m. to 6 p.m.: 3045 90^th Street West, Rosamond, CA, 93560, 661-256-6203.)

Tasting

2010 Tempranillo, 13.9% alcohol

Stewed mushroom, green bell peppers cooking in fajita seasonings, black pepper, leather, blackberry; lovely dark peppery fruit, juicy blackberry, black pepper again, good tannins. Pair with grilled steak or any meat-based dish in my humble opinion. Drink now.

2010 Zinfandel, 13.9% alcohol

Floral rose petals, plum, dark chocolate, leaves, wet earth and leather; red fruit, tannic, black pepper, smoke, bark. I could steadily sip this wine alone – and I did – or enjoy with food. Drink now or up to 5 years of down time. I liked the alcohol content and didn’t get any of the heat accompanied with high alcohol percentages. With that said, for a Zinfandel, it was fairly easy drinking with only a mild amount of pepper and spice.

2010 California Syrah, 15.6% alcohol

The color of seedless blackberry jam; dark fruit, plum, plump raisins, tobacco, milk chocolate, leather, mint; dried black fruits, juicy yet palate-drying on the finish, smoke, and firm tannins. Very pleasant, may be strong without food for some but not for me. Drink now or up to 5 to 7 years of down time. (Note from my Contributing Editor Michael Perlis: High Desert Cellars’ Syrah is from the same vineyard that was used for Golden Star’s.)

From the Winery

Three of our wines have won medals from the 2014 San Francisco Chronicle Wine Competition! Our 2010 Syrah won GOLD. Our 2010 Merlot won SILVER. And our Zinfandel won BRONZE. We are thrilled to receive this honor!

The 2014 SFCWC had a record number of 5,825 entries from over 1,500 wineries from 25 states in America – the largest competition of wines in America. The Public Tasting Event will be held at the Fort Mason Center in San Francisco on Saturday, February 15, beginning at 1:30PM, and we are making plans to attend and pour our wonderful wines.

Efren Chavez is the proud owner of High Desert Cellars – Chavez Vineyards and he has been in the grape growing business since 1978, starting in Sonoma County in the Russian River Appellation, Alexander Valley. In 1999 Efren started Chavez Vineyards on 20 acres located in east Palmdale, in the Antelope Valley of the California High Desert. Producing wine from grapes of uncompromised quality, including red varietals of Cabernet Sauvignon, Petit Verdot, Syrah, Merlot, Zinfandel, Tempranillo, Malbec, Barbera, Alicante Bouchet, and white varietals of Chardonnay, Semillon, Viognier, Muscato, as well as rose wines of Merlot and Syrah. The first bottles of wine under the Chavez Cellars label were bottled in 2009.

Efren’s ambition of opening a tasting room for his wines became reality in June 2011 – High Desert Cellars Winery and Tasting Room held its grand opening. The beautiful tasting room offers fines wines for tasting, as well as beer, soda, water, snacks and unique gifts. Our wines can also be enjoyed in the outdoor garden area, along with a picnic lunch if desired.

Soar, Sip & Savor: Top Wine Country Experiences in Paso Robles

August 21, 2017 by evebushman Leave a Comment

Paso Robles CAB Collective offers top flight tasting experiences

Visitors to the region can expect award-winning wines and memorable adventures (Appointments are recommended for these activities, offered daily.)

August 2017 (Paso Robles, Calif.) – Spend a day soaring over vineyards and exploring underground caves before breaking wine pairing rules while dining on farm-to-table fare. When visiting members of the Paso Robles CAB Collective (PRCC), guests can expect sensational experiences that accompany the highly acclaimed wines.

“The Paso Robles wine region is constantly innovating, and one of the ways our members do so is to make guests a priority and offer them encounters that are memorable,” says PRCC President and Ancient Peaks Winery co-owner Doug Filipponi.

For the thrill seeker, Ancient Peaks Winery has created Margarita Adventures, which offers zipline tours over historic Santa Margarita Ranch. Guests can soar along six distinct ziplines, starting with two epic rides over Cabernet Sauvignon vines on the 2,800-foot Double Barrel tandem zipline and the 1,300-foot Renegade zipline. Afterward, visitors can relax in the winery’s tasting room and sample Ancient Peaks’ red Bordeaux varietals, Cabernet Sauvignon, Merlot, Malbec, Petit Verdot and Oyster Ridge, a Bordeaux-style blend.

Guests can balance soaring over the vines with exploring underground caves at Eberle Winery. Built as a place to age the wines, the 16,000 square feet caves include the 100-seat Wild Boar Room, and can be visited during daily tours. The winery hosts their monthly Guest Chef Dinner Series and special events in the caves, which serve as a romantic and unique backdrop. Founder Gary Eberle, known as the “Godfather of Paso Robles wine,” was one of the first to plant Cabernet Sauvignon in the region, offering his first vintage in 1979. Guests can expect to enjoy current vintages of the same varietal during their tour.

At Allegretto Vineyards & Wines, the focus is on food and wine pairing, but not in the traditional manner that experienced oenophiles come to expect. Each wine is poured in its own glass to honor its unique, elegant and balanced flavor profile, with guests encouraged to set their own pace of enjoyment. Here the emphasis is put on flavor and teaching guests the technique of “flavor balancing.” Educating guests to understand why they like certain wines and then balancing them with food allows for unconventional pairings, such as the Allegretto’s Cabernet Sauvignon with Grilled Halibut. The theory Allegretto embraces is to pair the wine with the diner, not the dinner.

Once visitors have learned how to pair wine with food, a visit to JUSTIN Vineyards & Winery is a must. Guests are encouraged to browse the herbs, strawberries, squash, lettuce and edible flowers that renowned Executive Chef Will Torres might pick for the featured dish that evening. These farm fresh ingredients are designed to pair with JUSTIN’s Merlot, Petit Verdot, Malbec, Cabernet Sauvignon and signature ISOSCELES blend. The winery also offers daily production and vineyard tours that include access to the Founder’s vineyard, barrel chai and ISOSCELES library.

A day spent visiting the wineries of the Paso Robles CAB Collective offers an unlimited variety of encounters paired with the enjoyment of top caliber wines. Members are committed to creating experiences that are as memorable as each of the wines.

Sponsors of the Paso Robles CAB Collective are: Smurfit Kappa, The Tasting Panel Magazine, The Somm Journal, Seguin Moreau, Fiji Water, Paso Robles Wine Country Alliance, The Bottle Meister, Martinez Farming, Travel Paso Robles Alliance, Encore Glass, Umpqua Bank, Nomacorc, Heritage Oaks Bank, Cork Supply, Crop Production Services, Farm Credit West, Lafitte Cork & Capsule, TricorBraun, Moss-Adams, Peltier Glassworks, Portocork, Longcrier & Associates, Glenn Burdette, The Blueprinter, Vineyard Professional Services, and Breakaway Tours and Event Planning.

The 28 distinguished wineries of the Paso Robles CAB Collective are: Adelaida Vineyards & Winery, Allegretto Vineyards & Wines, Ancient Peaks Winery, Brecon Estate, Calcareous Vineyard, Cass Vineyard & Winery, Castoro Cellars, Chateau Margene, Clos Solène, DAOU Vineyards & Winery, Eberle Winery, Halter Ranch Vineyard, Hoyt Family Vineyards, J. Lohr Vineyard & Wines, JUSTIN Vineyards & Winery, Lions Peak Vineyards, Niner Wine Estates, Opolo Vineyards, Parrish Family Vineyard, Pomar Junction Vineyard & Winery, RN Estate Vineyard & Winery, Robert Hall Winery, Rotta Winery, San Antonio Winery, Sextant Wines, The Farm Winery, Treana Winery and Vina Robles Vineyards & Winery.

ABOUT THE PASO ROBLES CAB COLLECTIVE

Formed in 2012, the Paso Robles CAB (Cabernet and Bordeaux) Collective (PRCC) is an independent collaborative effort of leading Paso Robles growers and producers of Cabernet and red Bordeaux varietals specific to the Paso Robles AVA in California. The PRCC strives to promote to trade, media and consumers the full potential of the Paso Robles region in producing superior quality, classic and age-worthy Cabernet and red Bordeaux varietals that compete on a global stage. For more information, please visit www.pasoroblescab.com.

Sustainability Advocate Says More Consumers Must Demand Sustainable Wine, More Vineyards Must Practice It

August 20, 2017 by evebushman Leave a Comment

New Book Shows How ‘Greener’ Wines Secure Jobs, Reduce Environmental Impact, Make a Better World

WASHINGTON, D.C., August 2017 – As the U.S. demand for organic food continues to increase, U.S. vineyards, restaurants, and retailers are also seeing demand for wine made through sustainable practices, according to sustainability authority Sandra Taylor.

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Photo: Sustainable Wine Facebook page

The sustainability performance of the wine industry has yet to receive the kind of media scrutiny and activist interest that other industries have in recent years, she said. However, such issues have started to gain prominence as consumers want to learn the cultural and environmental stories behind the wines they drink.

“Consumers, especially millennials and women, are increasingly concerned about where their food comes from and pay greater attention to whether it’s produced in a responsible way,” Taylor said.

“A day of reckoning for the wine industry is fast approaching,” she warned, “judging by the increasing number of complaints over land use, objection to permits for new vineyards, water rights disputes, protests over pesticide spray drift, and legal actions that producers face as a result of the health impacts of chemical use in vineyards.”

Taylor said that some in the wine industry* are already working to do the right thing, like protecting the environment and implementing sensible business practices.

“But more must be done in wine regions globally to embrace higher sustainability standards, treat their employees and community with care, and reduce their role in climate change,” Taylor added.

Taylor’s insights in her new book, The Business of Sustainable Wine, were gathered during her career in corporate responsibility (CR), including serving as Starbucks senior vice president of CR. Taylor combines her professional experience with her personal interest in wine, which started when she was a young U.S. diplomat working in Europe.

The Business of Sustainable Wine is written for both the wine industry—offering best practices to strengthen the industry, improve their bottom line, their wine and the environment—and consumers.

In The Business of Sustainable Wine, Taylor offers education, insight, and best practices about various topics:

Chapter 1: Sustainability Defined: Agriculture, Consumption, and the Triple Bottom Line
Chapter 2: Sustainability in Wine: Organic, Biodynamic, Sustainable, and Conventional Viticulture and Winemaking
Chapter 3: Sustainability Around the World of Wine: A Review of Sustainable Certification Programs by Region and Industry Associations
Chapter 4: Sustainability and the Customer: Educating and Marketing to the Consumer
Chapter 5: Role of the Trade—Distributors, Retailers, and Restaurants: Educating the Crowd
Chapter 6: Social Responsibility to Workers, Community, and Business Ethics
Chapter 7: Measuring Sustainability and Carbon Emissions: Life Cycle Analysis and the Wine Value Chain

Visit DiscoverSustainableWine.com to learn more about best practices, sustainable vineyards, and Sandra Taylor’s wine recommendations.

The Business of Sustainable Wine: How to Build Brand Equity in a 21st Century Wine Industry

By Sandra Taylor

Board and Bench Publishing

August 1, 2017

240 pages

Paperback, $45

ISBN-10: 1935879308

ISBN-13: 978-1935879305

About Sandra Taylor
Sandra Taylor is an expert on environmental sustainability, social responsibility, and agricultural supply chains. After many years as a corporate executive with companies like Starbucks and Kodak, Sandra’s life-long passion for wine led her to the wine program at Ecole Supérieure de Commerce de Bordeaux-Ecole de Management (Bordeaux Business School in France), where she earned an MBA. Today, through her Sustainable Business International consulting firm, Sandra helps clients in their corporate responsibility (CR) efforts in areas like global supply chain sustainability, environmental risk management, international trade, and partnerships.

*The wineries and vineyards mentioned in The Business of Sustainable Wine are below. For restaurants, wine shops, and other businesses mentioned, visit http://bit.ly/sustainableWine.

Constellation Brands, N.Y., page 8
http://www.cbrands.com/

Benziger Family Winery, Calif., page 10
https://www.benziger.com/

Treasury Wine Estates, Australia, page 13
https://www.tweglobal.com/

Diageo, England, page 13
https://www.diageo.com/

E&J Gallo Winery, Calif., page 45
http://www.gallo.com/

Seresin Estate, New Zealand, page 58
https://seresin.co.nz/

Jackson Family Wines, Calif., pages 64, 243
http://jacksonfamilywines.com/

Trefethen, Calif., page 65
http://www.trefethen.com/

Domaine Carneros, Calif., page 65
https://www.domainecarneros.com/

Chateau Montelena, Calif., page 65
http://montelena.com/

Mission Estate, New Zealand, pages 65, 244
http://www.missionestate.co.nz/

Fetzer Vineyards, Calif., page 65
http://www.fetzer.com/

Kunde Family Winery, Calif., page 125
http://www.kunde.com/

Yalumba Family Vignerons, Australia, page 126
https://www.yalumba.com/

Villa Maria Estate, New Zealand, page 128
http://www.villamaria.co.nz/

Wente Family Estates, Calif., page 167
https://wentevineyards.com/

Talley Vineyard, Calif., page 206
https://www.talleyvineyards.com/

Lumos Wine Company, Oregon, page 206
http://www.lumoswine.com

RdV Vineyards, Virginia, page 207
http://www.rdvvineyards.com/

Domaine Chandon, Argentina, page 208
http://www.chandon.com/

Backsberg Estate, South Africa, page 209
http://backsberg.co.za/

Ehler’s Estate, Calif, page 211
http://www.ehlersestate.com/

Staglin Family Vineyards, Calif, page 211
http://www.staglinfamily.com

Ken Wright Cellars, Oregon, page 211
http://www.kenwrightcellars.com

How Do You Like Your Wine From Your Favorite Wineries: Consistent Flavor or Consistently Good?

August 18, 2017 by evebushman Leave a Comment

The average consumer likes consistency, but I believe that the vinophile likes a consistently interesting wine. Let me explain why I’m making this statement.

In a recent brief discussion with a wine friend we debated what is better: a wine that consumers have learned to expect the same from, vintage after vintage, so that they are confident when they pick up a bottle from the supermarket – or – a wine that surprises? Which could also be from a consistently good source?

For example, for years I have recommended Kim Crawford Sauvignon Blanc for its lively fruit aromas and flavors. The bottle even now has a description of what I mean: nut fruit, which is fruit with a “nut” center like apricots and peaches. I’ve frankly never noticed a difference in this wine year after year. When I noticed they came out with an unoaked Chardonnay, that wine, just like its sister varietal, tastes the same to me with every passing vintage.

Other supermarket favorites, like the baby-blue labeled La Marca Prosecco priced below $15 are in this category, along with all non vintage sparkling wines that strive to taste the same year after year.

Sameness doesn’t mean wrongness. These wines make it easy to select for a pairing dinner, convenient as most are on supermarket shelves, and finally, most are competitively priced.

The vinophile in me does argue the point though. If I don’t want to think about new and interesting aromas and flavors then why am I even bothering with wine? Why not drink water? If I just want to be inebriated there’s flavorless and colorless vodka.

Nope, if given the choice, I want to be surprised by a wine. And I bet some of you reading this article like this too. One of my most interesting “A Ha” moments come when someone brings me a wine that they love and want me to try. I want to put as much effort into tasting the wine that they did, figuring out if I can taste what they are describing and find the same pleasure.

It’s also fun if the wine has a totally different flavor than the aroma, if the color is not exactly what I expected, if the winemaker writes up a clever diatribe on the back label, and, of course, if it’s a varietal, winery, winemaker or from a place on earth I haven’t had before.

Think about it, which is your preference?

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Visit Temecula Valley Celebrates Wine Month with Sips of Wine, Bites to Eat, and Chances to Win Big

August 17, 2017 by evebushman Leave a Comment

Temecula Valley, CA (PRWEB) – Celebrate California Wine Month Temecula-style this September in a month-long toast to the region’s bounty. Exciting programs for wine-lovers include CRUSH Wine & Culinary Showcase; Crush on Temecula Valley Wines, in partnership with local restaurants throughout Temecula Valley; a Wine Country video contest; a Wine Country social media challenge; SIP Temecula Passports, good for five tasting flights at participating wineries; and live events and entertainment happening in September throughout Wine Country.

Temecula Valley Southern California Wine Country is home to more than 40 wineries boasting award-winning and 90+ point rated wines from Palumbo Family Vineyards, Lorenzi Estate, Callaway, Leoness Cellars, Hart Winery, Mount Palomar Winery, and more.

CRUSH Wine & Culinary Showcase
For the ultimate Southern California wine experience, visitors and locals are invited to celebrate Temecula Valley’s harvest at the CRUSH Wine & Culinary Showcase. Over 30+ member wineries will be featuring their latest and greatest varieties for tasting, while patrons mix and mingle with winemakers, vineyard owners, chefs, and new friends as they enjoy live entertainment and artisan food bites from over 15 local restaurants.

Crush on Temecula Valley Wines Restaurant Month for Wine
From September 1-30, local restaurants will offer unique Temecula Valley wine features to encourage locals and visitors to discover (or re-discover!) new favorites alongside Temecula Valley cuisine. These may include special Temecula Valley tasting flights, food and local wine pairings and zero corkage fees on local wines. To add to the fun, diners will be encouraged to share their wine new “crushes” via social media.

Wine Country Video Contest
This summer, Visit Temecula Valley and Temecula Valley Wine Growers Association invite amateur filmmakers to showcase their talents in the [insert name of video contest – stay tuned here]. Participants must submit 1-3-minute videos shot in Temecula Valley Wine Country, exploring the theme, “We take our wine seriously… but not ourselves.” The top three videos will be shared via social media during the month of September. The top vote-getter will receive two tickets to CRUSH two tickets to People’s Choice Blind Tasting & Wine Dinner, an overnight stay in Temecula, a SIP Passport, and an opportunity to participate in harvest (prize valued at approximately $1000).

SIP Temecula Wine Tasting Passports
To maximize your Temecula Valley Wine Month experience, consider staying at least two nights midweek, when your odds of meeting a winemaker or getting a peek behind the scenes run high.. Visitors to the region should consider purchasing a SIP Temecula Wine Tasting Passport, valid Monday-Friday for five standard tasting flights at 26 participating vineyards.

Live Entertainment & Winery Events
Throughout the month of September, local wineries will feature an extensive lineup of events, live entertainment, and special promotions to celebrate Temecula Valley Wine Month. For up to date information and details on specific winery offerings, visit https://www.visittemeculavalley.com/things-to-do/events/.

For details and more information about Temecula Valley Wine Month, visit https://www.visittemeculavalley.com/wine-month/.

About Visit Temecula Valley
With natural gifts of climate and geography Temecula Valley Southern California Wine Country is recognized for scenic vineyards, award-winning wines, and 40+ wineries. The popular, boutique destination includes the Temecula Valley A.V.A. (American Viticulture Area) as well as Historic Downtown Old Town Temecula, Pechanga Resort & Casino, and Temecula Wine Country Golf Trail.

Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). For visitor information and assistance, call (888) 363-2852 or (951) 491-6085.

From LocalWineEvents.com – Heart of Burgundy Wine & Food Tour

August 16, 2017 by evebushman Leave a Comment

Five full days plus dinner with your guide on the evening of your arrival day – October 9th to October 14th, Cost: 2,775 euros per person – maximum 6 guests.

In October 2017 there will be a totally unique, wonderful wine tour in Burgundy and you can still join it! It includes a cellar visits, barrel tasting, cheese and wine pairing, truffle hunt, wine and chocolate tasting, vineyard visits and the most delicious dishes you could ever hope to enjoy…

A Wine and Food Tour with a difference

This is a wine tour in Burgundy that’s like no other. It will be limited to just six people and for five full days and two evenings you’ll not only be totally spoiled but will enjoy an introduction to stunning Burgundy in a unique and fabulous way. You don’t need to know anything about wine to enjoy this trip which takes in some of the most famous and beautiful vineyards in the world, although if you do, you will already know how amazing the wines of Burgundy can be.

The adventure starts in the medieval town of Beaune, the wine capital of Burgundy, home of the famous Hospices de Beaune (Hôtel-Dieu de Beaune) a former charitable almshouse founded in 1443 by Nicolas Rolin, chancellor of Burgundy, as a hospital for the poor. The Hospices de Beaune is one of France’s most prestigious historic monuments. Its flamboyant Gothic architecture, its polychrome roofs and a renowned vineyard make this museum one of Burgundy’s gems. of course you’ll be visiting this with a private guide and tasting some of the amazing wines during the course of our cellar visits during the week.

Wine tasting, gourmet food and spell-binding villages in Burgundy

Each day on the trip you’ll be visiting different domains – some of them opening their doors especially for you. You’ll enjoy some of the very best wines and gourmet food in the most beautiful parts of Burgundy .

Discover then the authentic Heart of Burgundy on my fun and informative wine and food tour in the beautiful Côte d’Or (the golden slopes) of Burgundy. In my 12th season of tours, I am very passionate and proud of this historic and diverse wine region which led me to create a special signature tour to share the treasures of Burgundy’s ‘terroir’ from carefully selected cellars to delicious cheeses, regional specialities and a whole lot more, with you.

Arrival Day: (Evening) – Meet with your guide for the week at 19h30 at your hotel in Beaune for a welcome dinner at a beautiful 1* Michelin restaurant in the heart of Beaune.

Day 1 – Wine Tasting lunch in gorgeous Cote Chalonnaise

Today you will meet, talk and taste with some welcoming winemakers in their delightful cellars in these picturesque villages. Tasting both pinot noir and chardonnay from different producers, the highlight of the day is our leisurely tasting lunch, pairing excellent wines with a four course lunch at a chateau estate in the village of Mercurey.

Day 2 – Private Cooking Course, Lunch, Vineyard Tour & Tasting

Learn to cook traditional Burgundian fare with our French chef in his renovated family home in a famous wine village (or if you prefer, modern French cuisine with a Burgundian twist in a professional kitchen (exclusive to our clients) inclusive of aperitifs and a three course lunch. Morning cooking session followed by a delicious lunch with wine and after lunch touring the famous vineyards & villages of the Cote de Nuits, stopping for an excellent cellar visit in one of the renowned wine villages, tasting from village to grand cru wines and including a walk through the vineyards to the famous cross of Romanee Conti. The vineyard of Romanee Conti produces the most expensive wine in the world! You will also be able to experience a visit to the Chateau de Clos Vougeot built be cistercian monks before the french revolution.

Day 3 – Cote de Beaune, Wine & Chocolate

Today it’s the turn of the Cote de Beaune famed for its magnificent chardonnays (amongst the best in the world) & lighter red pinots. First stop in Meursault tasting some lovely reds and whites from both barrel and bottles followed by a tour of the famed grand cru vineyards of Meursault, Puligny Montrachet & Chassagne Montrachet amongst others. After a delicious typically Burgundian lunch in Volnay (on the terrace if fine) we take a break from tasting on a leisurely spectacular drive up into Hautes Cotes where you will be entirely surrounded by vineyards and enjoying some of the finest views in Burgundy. Our final visit of the day is an artisanal chocolate shop where I will show you how well certain wines pair with the right chocolate.

Day 4 – Truffle Hunt, Cheese Tasting & Bubbles Day

First stop is to a family owned cheese venue, where you will enjoy some of the very typical, unpasturised cheeses of Burgundy pairing with both red and white wines. Next is a truffle hunt with a very cute dog and his master in a little forest in the Burgundian countryside set against the backdrop of an wonderful 11th Century chateau. After sampling some of their delicious truffle specialities, we drive to a neighbouring village for a lovely lunch in rustic surroundings. An enjoyable drive through the hills and villages leads us to the vllage of Savigny les Beaune where you will have your first taste of sparkling wine ‘Cremant de Bourgogne’ – Burgundy’s answer to champagne in wine domaine of several generations.

Day 5– Market Day in Beaune.

This morning you will have some time on your own meandering around Beaune’s spectacular market, full of colourful vegetables and fruits, delicious cheeses, olives and pates. With all the wonderful shops in Beaune you may wish to fit in some last minute shopping before departure. After lunch (at your own choice – maybe a picnic from your purchases at the market) we will visit the only remaining mustard museum where you will be able to mix your own mustard. The last cellar visit of the week will be in the oldest cellars in Beaune for our private candlelit wine tasting. This evening I invite you to join me for a last night gourmet dinner in a little village on the outskirts of Beaune, enjoying aperitifs on the terrace before dinner.

Additional Tour Day:

Medieval Burgundy

Enjoy a relaxed day in stunning medieval villages filled with flowers and boasting gorgeous views. First stop Semur en Auxois with its four turrets towering over the River Armancon, stopping at the market & relaxing with a drink. Next is Flavigny sur Ozerain, classed as one of the most beautiful villages in France (of ‘Chocolat’ fame), in time to enjoy a leisurely walking tour through Flavigny’s delightful streets followed by a delicious lunch at a Ferme Auberge run by local farmers’ wives with fresh produce from their farms & gardens. After lunch, a fun & informative tasting of local wines before driving across country to Chateauneuf en Auxois with its fairytale 12C Château, returning to Beaune taking the scenic route through the beautiful Ouche Valley

This tour can be customised for private groups. The tour price does not include accommodation but the accommodation can be arranged for you through Burgundy on a Plate

Burgundy on a Plate
Boulevard Clemenceau
Beaune, Bourgogne 21200

http://www.localwineevents.com/events/detail/670353/Beaune-Heart-of-Burgundy-Wine-Food-Tour-October-9th-to-October-14th

Vintage Eve Circa 1/14: Larsen’s Steakhouse – Finally!

August 15, 2017 by evebushman Leave a Comment

The owners of Santa Clarita Valley’s latest and most high-end restaurant, Larsen’s Steakhouse, have been diligently waiting for my review. Right. The truth of the matter is I had been to the bar, like most curious folks, for Happy Hour. But I didn’t really dig it.

What’s not to dig? Were the prices fair? Yes. Was the selection wide enough? Yes. Was the Happy Hour menu nice? Yes. Was the service great? NO.

I had ordered a red wine by the glass. I sat still as my server poured from the bottle into my wine glass, watching the sediment slip off the inside of the bottle and…into my glass. I waited a second, and she said nothing, and if you can believe this, she darted off before I could. So I waited for her to return to ask for a fresh pour.

She never did, not until my husband spotted her a good 15 minutes later, and at that point all I wanted was the check. I was left to wonder, for too long, if she knew the wine shouldn’t have been served like that or just didn’t care. Either way, she needed some training in bar service.

I returned again, this time sticking to a can’t-be-botched-unless-the-shaker-was-used-for-a-sweet-drink-and-not-washed-properly-afterwards vodka Martini. I had the Kobe beef sliders as well. Both were fine. The service was nothing to write about, and neither was the experience.

Now, full disclosure: I’m a cheapskate and rarely seek out dining options where I have to order everything separately, like sides. I was raised by a single mom, and have never learned to spend money unless I feel that it is really worth it. So, when I was invited to dine at Larsen’s it gave me an opportunity to try it – and judge its worth again.

Meaning: Would I go back and pay for this? I’m happy to report that the answer was YES! I finally got the service and the food I expected.

Our group of 10 was seated in a semi-private room with maybe two other smaller groups. Somewhat in this order: drink orders were taken, the hefty wine list was promptly handed to our host, and menus were placed in front of us.

Within moments cocktails and wines were served, appetizers were presented, and our dinner order was taken. I’ve got issues with dairy and my waitress was very knowledgeable about what sauce I might like on my steak and which sides I may enjoy.

This time the service reminded me of a grand meal I had with a bunch of Fire Chiefs in New Orleans at Emeril’s, where we each had our own waiter that attended to our needs. We didn’t have that exact personal service at Larsen’s but we did have at least 10 servers when the entrées were served – all at once.

Each of the plates, that could have just held a nice cut of steak, also had a large serving or roasted garlic – which was an extra thrill for me and the garlic-loving woman that sat next to me!

The sides (a large selection was ordered) were all family-sized so next time I could easily have one for my small family of three, if we only wanted one. So the idea of ordering sides separately, at a great cost, was reduced as there was so much. (I even have a couple of containers in my fridge right now as leftover proof!)

Eve Sampled/Ate

Jumbo Gulf Shrimp Wrapped in Bacon

Spinach, Shrimp and Artichoke Dip

Petite Filet Mignon with a Berry and Wine Reduction Sauce

Roasted Garlic

Grilled Asparagus

Creamed Spinach

Creamed Corn

Steak Cut Fries

Key Lime Pie*

New York Cheesecake and Fruit

Apple Cobbler

Chocolate Caramel Turtle Cake

(*I couldn’t find the desserts on any of the online menus, so these are from memory.)

Larsen’s Steakhouse – Valencia, California

Trek Travel Unveils A Limited Availability SingleThread Farm California Weekend Bike Tour

August 14, 2017 by evebushman Leave a Comment

Madison, WI (PRWEB) – Trek Travel, a bicycle vacation leader, unveils a singular culinary and luxury travel experience in its limited availability SingleThread California Weekend Bike Tour taking place October 23-26.

The award-winning cycling tour outfitter explores California’s Sonoma and legendary Dry Creek Valley on the world’s best bikes while indulging in the Zen-inspired SingleThread.

The captivating farm-restaurant-inn is garnering worldwide acclaim for offering experiences based on “omotenashi,” the Japanese concept of hospitality whereby “guests are entertained wholeheartedly,”

“Every detail is meticulously considered at SingleThread,” says Trek Travel President, Tania Burke. “It’s five guestrooms are luxuriously timeless, dinner in its James Beard award-winning restaurant is flawless, and a tour of private farm is enchanting.”

All are part of the four-day, three night SingleThread California Weekend Bike Tour that begins and ends in Healdsburg, California.

Guests will cycle through the Alexander, Dry Creek and Russian River Valleys, passing Lake Sonoma and 1,400 year-old redwoods in Armstrong Redwoods State Natural Reserve.

They’ll experience an elaborate 11-course, wine- or sake-paired tasting menu in the 2017 James Beard Award-winning dining room which The New York Times calls “serene” with “panache.” (The San Francisco Chronicle describes as a “flawless four star experience”).

A family-style, traditional Japanese donabe dinner in the SingleThread private study and private tour of a local farm, surrounded by Cabernet Sauvignon, Zinfandel, and Chardonnay vines, are additional trip highlights.

The limited availability of this four-day, three-night trip is offered from October 23 – 26, 2017. Priced from $4,799 per person, the trip begins and ends in Healdsburg, California. Guests stay at SingleThread. Rides from 11 to 40 miles with up to 2,400 of climbing. For further information contact Trek Travel at 1-866-464-8735 or visit trektravel.com.

About Trek Travel:

Based in Madison, Wisconsin, Trek Travel is an award-winning cycling vacation company offering cycling tours around the globe for cyclists of all abilities. Each vacation includes the use of the latest Trek bicycles like the Domane SL 7 or XM700+ electric assist, featuring Garmin GPS devices and Di2 electronic shifting; with an option to upgrade to the Emonda SLR, the lightest production road bike available; boutique accommodations; most meals; snacks and drinks for each day’s ride; daily route support; social hours; entrance fees to group events; transportation during the tour; complimentary Trek Travel merchandise, and more.

Trek Travel was formed in 2002 as the luxury bicycle touring arm of Trek Bicycles, one of the world’s largest bicycle manufacturers. Voted a 2016 Travel + Leisure World’s Best Tour Operator, they’re a team of globetrotters, world-travelers and dreamers who know how to inspire the memories guests have for the rest of their life. They find the best roads, hotels, towns, food, routes and attractions, and introduce them to people looking for adventure. All on bikes they’re guaranteed to love with unrivaled customer service at every step.

About SingleThread:

SingleThread is Farm-Restaurant-Inn located in Healdsburg, California. SingleThread Farm is situated on five acres between the Russian River and the historic San Lorenzo Ranch. The property consists of a greenhouse, shade structures, loamy fields, chicken coops, an heirloom fruit orchard, olive trees, bee hives, and a cattle paddock all surrounded by Cabernet Sauvignon, Zinfandel, and Chardonnay vines. The farm supplies vegetables, fruit, herbs, flowers, honey, eggs, and olive oil to our restaurant kitchen.

The dining room offers an eleven-course tasting menu customized to our guests’ dietary preferences and restrictions. Tucked away on the second floor, the inn has five thoughtfully appointed guestrooms featuring an assortment of well-curated amenities and includes a multi-course breakfast.

Nerano Welcomes Winemaker Matt Dees for the Jonata Wine Dinner on August 22

August 13, 2017 by evebushman Leave a Comment

A Menu Created by Chef Michele Lisi and Wine Pairings by Sommelier Samantha Johnston in Celebration of Jonata’s Cult Wines

As part of a continuing series of dinners showcasing domestic and international winemakers, Nerano presents an intimate five-course dinner tasting menu paired with wines from Jonata, one of the Central Coast’s most sought after wine producers, on Tuesday, August 22, 2017.

nerend The wines selected for Nerano’s Jonata wine dinner were chosen to introduce and familiarize the richness of these Santa Barbara County wines to a wider audience. Winemaker Matt Dee’s wines offer something for everyone – Rosé for warm afternoons or Aperitivo, versatile Chardonnay for any food at every price point, and reds that can be enjoyed every day like The Hilt, or something reserved for a memorable dinner, such as Jonata’s Tierra or ‘Alma’ Cabernet Franc.

The evening reception begins with Stuzzichini of Crostino di Pomodoro Verde with Apulian Burrata and Green Tomato Marmellata and Ahi Tuna Tartare with Meyer Lemon, Capers and English Cucumber Cup paired with The Paring, Rosé of Pinot Noir 2016. A Primi course of Capesante with Roasted Scallops, Sunchoke Crema, Toasted Walnuts and Crispy Salsify is paired with The Hilt, ‘Vanguard,’ Chardonnay 2014; followed by a Risotto with Kabocha Squash and Norcia Black Truffles paired with The Hilt, ‘Old Guard,’ Pinot Noir 2014. Next is the Pasta course of house-made Pappardelle with Colorado Lamb Ragu’, Castelmagno Cheese and Crispy Rosemary paired with Jonata, ‘Tierra,’ Sangiovese 2007. For Secondi, guests will savor Braciola Di Cervo – a Roasted Venison Chop with Oregon Chanterelles, Grilled Polenta and Bing Cherry Riduzione paired with Jonata, ‘Alma,’ Cabernet Franc 2013.The dinner is completed with a Dolci of Coconut Sorbet paired with Nerano’s House-Made Limoncello.

Pricing for Nerano’s Jonata Wine Dinner is $175 per person inclusive of menu and wines, and exclusive of tax and gratuity. Dinner will be served in the upstairs BG Lounge promptly at 7:30 p.m. Reservations are required and seating availability is limited for this event.

ABOUT JONATA

Matt Dees and the Jonata team’s commitment to a forward thinking approach to winemaking has made Jonata one of the most sought after cult wines of California’s Central Coast. The sandy soil slopes of the 84-acre vineyard in the Ballard Canyon AVA of Santa Barbara County were uncultivated until the Jonata team pioneered the land, planting some of the first and most successful Bordeaux and Rhone varietals in the region. Matt Dees has shown extraordinary results and gained widespread acclaim from critics such as Robert Parker, Antonio Galloni, and Stephen Tanzer. In addition, the Jonata team has an incredible commitment to sustainability. The Jonata Estate integrates livestock into their farming model, which enhances the soil and the health of their land. The ranch also contains a large communal garden, an orchard that produces olives for estate olive oil and honey bees raised for the production of honey. The vineyard team practices judicious water use without using chemicals such as herbicides or pesticides. Small production, meticulously made, with an outstanding commitment to quality – that is Matt Dees and Jonata’s way.

JONATA WINE DINNER WITH SPECIAL GUEST MATT DEES

Executive Chef Michele Lisi

Sommelier Samantha Johnston

Special Guest Winemaker Matt Dees

Tuesday, August 22, 2017

7:30 PM IN THE BG LOUNGE

stuzzichini

Crostino di Pomodoro Verde

apulian burrata, green tomato marmellata

Ahi Tuna Tartare

ahi tuna, meyer lemon, capers, english cucumber cup

The Paring, Rosé of Pinot Noir 2016

primi

Capesante

roasted scallops, sunchoke crema, toasted walnuts, crispy salsify

The Hilt, ‘Vanguard,’ Chardonnay 2014

Risotto

risotto with kabocha squash, norcia black truffles

The Hilt, ‘Old Guard,’ Pinot Noir 2014

pasta

Pappardelle

pappardelle, colorado lamb ragu’, castelmagno cheese, crispy rosemary

JONATA, ‘Tierra,’ Sangiovese 2007

secondi

Braciola di Cervo

roasted venison chop, oregon chanterelles, grilled polenta, bing cherry riduzione

JONATA, ‘Alma,’ Cabernet Franc 2013

dolci

Sorbetto

coconut sorbet

Nerano House-Made Limoncello

$175 per person

inclusive of menu and wines, plus taxes and gratuity.

WHEN:

JONATA WINE DINNER WITH WINEMAKER MATT DEES

TUESDAY, AUGUST 22, 2017

7:30 p.m. upstairs in the BG Lounge

Limited availability; advanced reservations required

WHERE:

Nerano & The BG Lounge

9960 South Santa Monica Boulevard

Beverly Hills, CA 90212

310.405.0155

ABOUT:

Nerano is the fourth restaurant from the Toscana Restaurant Group and is the vision of owners Andy Brandon-Gordon and Carlo Brandon-Gordon’s trips to the Amalfi Coast where they became inspired by the temperate climate, the pure simplicity of the coastal cuisine and the inviting Italian culture. In combining their individual talents with a virtuoso team of culinary and creative professionals, they are fulfilling their vision of a stunning contemporary space matched with exquisite dishes and welcoming service they discovered in the village of Nerano. Executive Chef Michele Lisi’s menu is deftly created with a light touch, using only the finest California and imported Italian ingredients. Mixologist William Perbellini has crafted the cocktail program for both Nerano and the sleek and lush BG Lounge upstairs. The BG Lounge is beautifully appointed and the dramatic and theatrical room is an instant classic, reminiscent of Bemelmans Bar at New York’s Carlyle Hotel or Bar Hemingway in Paris. Nerano and BG Lounge opened in November with much fanfare from The Hollywood Reporter, Eater, Thrillist and Urban Daddy.

Become a Fan of NERANO on Facebook:

www.facebook.com/neranobh

Follow NERANO on Twitter: @neranobh

on Instagram: @neranobh

For OpenTable reservations

Please visit TRG’s restaurants on the Web:

www.toscanabrentwood.com

www.bartoscana.com

www.sykitchen.com

Wine 101: Immersing Yourself in Wine

August 11, 2017 by evebushman Leave a Comment

People often ask how I got started on this wine journey, both as a writer and as a marketing consultant. Let me start with the wine, of course!

The Wine Journey

Drinking wine came well before tasting it – sounds crazy but it’s true – But I was perfectly satisfied with a box of Franzia wine for a glass of something cold and pink in my early twenties. I met my future husband, and soon after his sister took us wine tasting – a vertical at Concannon.

From there we were hooked. Classes at the Wine House in West Los Angeles, local wine tasting trips and a subscription to the Wine Spectator wine magazine.

Within ten years of my study I was also a columnist for the Signal newspaper. I wrote a snarky weekly column called “Eve of Destruction”. After 9/11 I had a change of heart and grew a heart – married to a fire chief does that to you – and I retitled my columns “Another Face of Eve”.

Then John Boston, long-time Signal columnist and author, took over the then titled “Escape” weekly entertainment section. He asked what else I could write about for him. I said book reviews and wine reviews. I had been in a book club for a long time, not as long as I had been drinking wine, but both seemed to be a good fit. Boston agreed.

But then…I quickly noticed that there were rewards for wine writers that wanted to hone their craft. Invites to dinners, tastings, events and classes were being extended. No one was sending me free books to review, so I tossed my books in a heap – except the wine books I was now reviewing for review – and immersed myself in wine. That was 10 years ago.

During the past decade I’ve spent time as an “armchair writer” while my daughter was young and, later, time visiting and interviewing winemakers from my own home in the Santa Clarita Valley to Lompoc, Los Olivos, Monterey, Carmel, Napa Valley, Sonoma and finally, the mother lode: Bordeaux. I definitely have more to see.

The Consulting Journey

Before I “immersed myself in wine” I had worked as a manager in both retail establishments and in the medical field. Within ten years I had taken several continuing education courses on how to make these different businesses more profitable, had found a few mentors, started a group of brainstorming managers…and you guessed it: I started consulting. It was difficult working in an office and consulting at the same time, fast forward a few years and I left management behind when I got further into consulting and, at the same time, further into wine studies.

While I never dreamed that these two interests would ever intersect along came Michael Perlis. Michael knew of me from my years at the Signal, and once I made his acquaintance we were both convinced that we had to work together! I have never been so happy in my career! Michael offered to edit all of my articles (in every publication which by now included books and magazines) and offered to write a weekly column in my fledgling website: Eve’s Wine 101.

Michael and I were covering a lot of events pretty quickly. And, due to my friendship with another wine friend, Roman Weiser, we started working together – with a ton of local winemakers – for our Pour Into events: Pour into Haiti and Pour into Sandy. Fast forward some more, and suddenly we were being asked to help almost every non-profit in the Santa Clarita Valley marketing their wine events.

Then, a for-profit business asked us for help. Michael urged me to start Eve’s Wine 101 Consulting, which, due to my former contacts, became Eve Bushman Consulting.

And the rest, like our upcoming Cocktails on the Roof, is history.