Vintage Eve Circa 7/2016: The 2016 Long Beach Grand Cru Public Tasting and Fundraiser

June 25, 2019 by evebushman

Though being a past judge for the Long Beach Grand Cru was a major bucket list item for me, it was nearly as thrilling to be invited back as a guest of the event once they discontinued the wine competition. Basically, the work was over, it was time just to taste for pleasure. And that we did.

Coruce Vineyards at Long Beach Grand Cru Tasting

This year’s venue, the Rainbow Lagoon in Long Beach, was easy to spot with pop up tents and white chairs and dining tables that we could see as we pulled in to park. The first person I met inside was event Executive Producer Kim Vu, who was quickly followed by Long Beach Grand Cru Board of Director Tom Stolpman of Stolpman Vineyards and Stolpman Law Group; then I spotted Master Sommelier George Skorka – who I was honored to serve along with in the 2015 competition.

“I feel like we’ve put together a pretty good group” Vu commented of the dozens of wineries, brewers and restaurants that encircled the venue. I got a nice photo of her in front of the dance floor before it would soon be filled with happy twirling guests. (See all my photos in this YouTube slide show.)

We would’ve loved to have had a bottomless thirst and appetite to have sampled everything from all of the vendors listed below. But, as is the case for any guest, “palate fatigue” is a real threat! So, before that happened we truly enjoyed the vendors noted in bold:

Wineries and Breweries

Absolution Brewing Company

Angel City Brewery

Archium Cellars – Don’t miss their extensive line-up if you find them at an event, or go to the tasting room.

Ascension Cellars – Always awesome Rhone and Bordeaux blends from Paso Robles.

Ave Winery – Lots of wine coming your way from this growing producer, and all good. Sent a few people over to try these and they all loved them. Enjoyed the 2014 Cabernet Sauvignon and the 2013 Syrah.

Baja Brewing Company

Ballast Point – What fun beers – I loved the “Pineapple Sculpin” and learned that they do spirits as well!

Balletto Vineyards

Barefoot Wine & Bubbly/
E. & J. Gallo

Beachwood BBQ

Big Tar Wine Co.

Boisset Collection

Bottle Jack Wines

Buono’s Pizzeria
Sommelier Feature

Cholame Vineyard

Coda Wines

Congregation Ale House
Brewmaster Feature

Coquelicot Estate Vineyard – One I’ve liked for awhile from Santa Ynez.

Coruce Vineyards & Winery – Always a treat to see the Coruce people and all of their awards from Wine Enthusiast Magazine, as well as competitions from Sunset Magazine and San Francisco Chronicle.

Culinary Institute of America

Grassini Family Vineyards

Happy Hour Wine – They make a fun red and a white, less than $10 each, made from grapes grown in Spain. Look for them in your local supermarket.

Kimmel Vineyards

King Frosch Wines

Lagunitas Brewing Co.

Millésimé Cellars

Mother Earth Brewing Company

Navarro Vineyards and Winery – Good wines, need a full tasting visit soon.

Pagter Brothers Winery – Love what our very own Scott Pagter is doing…stay tuned to see what else he’s going to do next.

Parkers’ Lighthouse
Sommelier Feature

Phantom Carriage

Rhythm Wine Co. – They have a wine from the “Alonso Family Vineyard” which is Juan from Le Chene!

Robert Hall Winery – Been awhile since we visited and we enjoyed the entire line-up. They were especially pleased with recent awards for their 2015 Rose from the California State Fair and a whopping 91 points for their 2013 Cabernet Sauvignon from Wine Enthusiast Magazine.

San Antonio Winery /
Stella Rosa

Santa Barbara Winery

Ska Brewing

Smog City Brewing

Stolpman Vineyards – The 2003 Nebbiolo from the cellar, 2012 Petite Sirah and 2014 Angeli “The Best Syrah” killed, and so did a Syrah and Sangiovese poured by the one and only Tom Stolpman.

TW Ferm Co. – Sent a few people over to try their two killer Cabernet Sauvignons.

Turiya Wines – Another favorite at wine events.

Vina Simpatica – Fun fruit infused, flavorful and colorful sparklers!

Vinemark Cellars – Love all their wines, and love running into them at many events.

The Wine Crush

WineLA

Workman Ayer – Always great to see and taste with Michel Ayer. NEVER miss an opportunity if you get one!

Restaurants

The Attic – A devilishly good deviled egg, and then something with tuna poke that killed me. So good.

Beachwood BBQ

Buono’s Pizzeria

Cafe Sevilla

Congregation Ale House

Delightful Crepes Cafe – Hubby was happy with these!

L’Opera

La Brea Bakery – Thanks for the take-home baguette!

Marsatta Chocolate

Modica’s Deli

Moondance Catering

Naree Thai – All grand.

Parkers’ Lighthouse – Great chilled seafood salad.

The Sky Room

Subarz – Tasty biscotti-like cookies.

https://lafla.org/events/long-beach-grand-cru/

About the Legal Aid Foundation of LA

Since 1929, Legal Aid Foundation of Los Angeles has provided civil legal aid to poor and low-income people in Los Angeles County.

Now with five neighborhood offices, three Domestic Violence Clinics and four Self-Help Legal Access Centers, LAFLA serves communities as diverse as East Los Angeles, the Westside, South Los Angeles, Koreatown and Long Beach. LAFLA is the first place thousands of poor people turn to when they need legal assistance for a crisis that threatens their shelter, health and livelihood.

In 2015, LAFLA provided services to more than 80,000 people, including more than 10,400 children. We helped more than 39,000 people at our Self-Help Legal Access Centers. More than 11,000 people attended legal clinics and educational workshops, and we provided referrals to almost 30,000 people.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), 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

Meeting with Winemaker Zak Miller, and All Things Domaine Carneros

June 21, 2019 by evebushman

Love invites to wine and dine with winemakers, and this one was right up there with the best:

Hi Eve,

A day trip to Napa and a leap of faith led Zak Miller, winemaker at Domaine Carneros, on a journey from field research in forestry science to the vineyards of California, Chile and New Zealand to learn all he could about winemaking. And another leap, joining Domaine Carneros over a decade ago, saw his deep respect and fascination for the Pinot Noir grape blossom into a surprising love affair with chardonnay working alongside Eileen Crane, Founding Winemaker and “America’s Doyenne of Sparkling Wine.” As winemaker at Domaine Carneros, Zak oversees the day to day operations of sparkling winemaking.

On behalf of Zak…we’d like to extend an invitation to join him for an intimate dinner of award-winning, estate Carneros sparkling and still wines…at Avra Beverly Hills.

Winemaker Zak Miller

The Meeting

Tucked in the back of the swanky Avra Beverly Hills restaurant, Zak Miller sat alone at a table for five waiting for four ladies of the pen, the wine pen, to arrive. Though the restaurant was a bit high-status, along with Miller’s pedigree, Miller was not. Affable, friendly and open from the moment he stood to say hello to the end of our time together, roughly two hours, I came away armed with plenty of info to share from our “bubbly” time together. (If you just want to see more photos, go here.)

I had received a large file of past and current press releases from the winery and I have abbreviated some of that below. Before that I will share what we talked about and my notes on both the still and sparkling wines we sampled. This is what I learned from Miller firsthand, we absorbed more (in more ways than one – lol) during the tasting:

This is Miller’s 12^th harvest with Domaine Carneros. He had experience winemaking for Saintsbury in Napa, as well as wineries in New Zealand and Chile.

The winery is striving to be 100% Estate Vineyards, they currently have 400 acres. They have long relationships with growers in Carneros for some of their fruit.

It takes roughly 10 years from harvest to release for each vintage.

The “Chateau” in Carneros is a replica of Champagne Taittinger official residence, the Chateau de la Marquetterie. Taittinger founded Domaine Carneros in 1987.

They use up to 13 Chardonnay clones in the sparkling wines.

The Tasting

2012 Le Reve Blanc de Blancs

2012 was a big harvest according to Miller. The bottle, the only one with embossing and a different all over shape, will be hard to find except in fine restaurants. A little over $100 a bottle and made with 100% estate grown Chardonnay. I got aromas of crisp yellow delicious apple, Brie cheese, rye toast and a mild salinity. In the mouth I got that same bright apple, pear, pink grapefruit and plenty of citrus. $115 a bottle.

2015 Brut Cuvee

This wine – 51% Chardonnay, 47% Pinot Noir and 2% Pinot Gris – spent 36 months in barrel. Notes of white peach, cream, white pepper and green grass on the nose with fresh fruit cocktail and hard red apple candy on the palate. $36 a bottle.

2016 Estate Pinot Noir

They make about 12 thousand bottles of Pinot Noir per year. This vintage used 15 of their 16 Pinot Noir clones, all estate. Loved the aroma of black cherry, stems and must as well as the flavor of both red and dark cherry, black currant and toasted oak. Well balanced fruit and tannin. After twenty minutes the wine further improved and showed more of that dark fruit I liked. Nicely done for only about $30 a bottle for a Napa Pinot.

Cuvee de la Pompadour

This blend of 59% Pinot Noir and 41% Chardonnay had only been macerated with the skins on for a few days before draining off. Miller wanted the color but not the tannins from the Pinot. He felt that a heavy Pinot influence makes the sparkling “bastardized.” Yellow cling peaches, raspberries, golden raisins and a hint of flint greeted me on the nose, followed by raspberry, red cherry and just a tad of cheddar. $42 a bottle.

From Domaine Carneros (Abbreviated)

Some history: Founded in the Carneros appellation of Northern California by the Champagne Taittinger family, Domaine Carneros is a small grower producer of ultra-premium Carneros Sparkling wines and limited production Pinot Noirs. Thirty years after the winery’s inaugural harvest, 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.

The Chateau: Completed in 1989, the 18th century château-style building was architecturally inspired by the historic Château de la Marquetterie owned by Champagne Taittinger in the Champagne region of France. Situated atop a knoll and overlooking endless rolling vineyards, the elegant property is an iconic Northern California landmark. The château houses the winery’s facilities as well as beautiful salons for visitors and wine club members.

The summer of 2018 marks the completion of the highly-anticipated and beautifully-designed Jardin d’Hiver – a conservatory-style addition to the north terrace of the renowned Domaine Carneros château, which will allow guests to immerse themselves in the beauty of Carneros and surrounding vineyards while being shielded from the weather.

Winemaker Zak Miller: It was his first harvest in Napa Valley at Saintsbury Vineyards that gave him a deep respect and fascination for the ever challenging Pinot Noir grape. Eager to continue learning, he traveled to New Zealand and Chile to hone his craft. Returning to northern California wine country in 2008, Miller joined Domaine Carneros with the goal of continuing to evolve his skill with pinot noir working closely with TJ Evans and his still wine program at the chateau. Or so he thought.

Working alongside Founding Winemaker, Eileen Crane, opened to Miller a new realm of possibility in winemaking – sparkling wines – and he hasn’t looked back since. Through Crane and the Domaine Carneros team, he developed a deep appreciation for the versatility of both pinot noir and chardonnay in sparkling winemaking and the great skill required to craft beautifully balanced, elegant yet complex wines. And through his work as a sparkling winemaker, he grew to love a variety he admittedly didn’t gravitate toward originally – chardonnay – which provides the base for what he feels is its finest expression (and a personal favorite), Blanc de Blancs.

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.

Vintage Eve Circa 7/2016: Garagiste 2016 Urban Exposure Event Exposed!

June 18, 2019 by evebushman

The mission (of the Garagiste wine festivals) is to support the small guys and girls who don’t have big marketing budgets or the time to get out there and sell their wine. These small-lot wines can be very hard to find. Over 60% of these winemakers don’t have a tasting room…

Jenny Kalina and me at event.

However, on July 9 dozens of these small wineries took center stage and commandeered the full auditorium of the LA Wiltern Theatre for an audience of appreciative wine learners and tasters. (Check them out here in this YouTube slideshow.)

Learning On The Stage:

Understanding Oak Varieties, Tasting the Winemaker’s Spice Rack

What does oak really taste like? French oak, American oak, neutral oak, heavy toast… these are some of the words we hear all the time in the wine world, but what do they really mean? How do you tell the flavor of oak from the flavor of the wine itself?

Ryan Render, representative for French tonnellerie (another word for a cooperage, which is also another word for a barrel maker) Cadus and winemaker at Rendarrio Vineyards, Larner Vineyards winemaker Michael Larner and Garagiste co-founder Stewart McLennan led our class.

Our first flight was the same grape, same year, same winery in three different oak expressions: a Larner 2014 Syrah. The aromas on each were remarkably different to me. With neutral oak (which means the oak barrel had been used four to five times and would no longer impart an oak flavor) the wine had the brightest, reddest fruit. The second wine, aged in French oak and is used the most by Larner, had an incredible amount of spice, which I happen to love in a Syrah, and bluer fruit. The third oak was American and gave off a creamy scent with a lot of blue to black fruit.

(Chatting with a friend after the class who doesn’t reside in California but is a huge fan of the event and flies down for it, she said that she preferred the American oak the best. I asked if she drank much French wine. She said none at all, mostly Paso Robles. So I thought that her preference might have been due to what her palate was used to in her home state and from Paso. Though like Larner there are California wineries using French oak too.)

Our next trio to taste was of another wine, a Cabernet Sauvignon, in unoaked (stainless steel only), a medium grain oak barrel and then a tight grain oak barrel. Again I got some interesting notes. In the unoaked wine it was all red fruit (like it had been in the neutral oak we had tasted earlier), the medium grain gave off distinct aromas of a sweet Port wine and blueberry, while the tight grain was all cigar smoke and had what one winemaker called a “tighter” feel on the palate.

Auditorium: Favorites from the “RARE and RESERVE” Tasting Hour

Archium Cellars 2012 “Haven” Grenache, Stolpman Vineyard.

Artisan Uprising 2014 Tempranillo.

Brian Benson Cellars 2013 Mr. Pickled Cabernet Syrah blend.

Caldera Cuvee 2009.

Cholame Vineyard vertical tasting of Bull Pen Tempranillo 2010/2011/2012 with the 2012 being my favorite of the three.

Cloak & Dagger Wines 2013 “The Assassin” Cabernet Sauvignon Syrah blend.

Deno Wines 2010 Two Bill’s Zinfandel Grenache blend.

JP3 Wines (the “JP” formerly of Stanger) 2013 Pinot Noir, Willow Creek.

MCV Wines 2013 Black Petite Sirah blend

Pagter Bros. Winery 2013 Lucky Club Syrah Reserve

Paso Port 2006 Violeta blend of Touriga, Tinta Cao and Souzao.

The Farm Winery 2010 “the Big Game” Syrah Cabernet Sauvignon blend.

Vines on the Marycrest 2006 Field Blend, Victor Abascal’s first planting.

Favorites Wineries of the Day are highlighted:

Alma Fria Winery, Alma Sol Winery, Alta Colina, Archium Cellars, Artisan Uprising, Ascension Cellars, Bellissimo Cellars, Bodega De Edgar, EVERYTHING THEY POURED at Brian Benson Cellars, Brophy Clark Cellars, Caldera Cuvee, Caliza Winery, The Central Coast Group Project, Chene Wines, Cholame Vineyards, Cloak & Dagger Wines, Cordon Wines, Coruce Vineyards, Deno Wines, Dreamcote Wines, El Lugar Wines, Golden Triangle, Graef Wines, EVERYTHING THEY POURED at Hoi Polloi Winery, Hoyt Family Vineyards, JP3 Wines, Kaena Wine Co., Kaleidos Winery, Kimmel Vineyards, Larner Vineyard and Winery, Leverage Wines, Marin’s Vineyard, MCV Wines, On Your Left Wines, Pagter Bros. Winery, Per Cazo Cellars/Paso Port, Powell Mountain Cellars, Press Gang Cellars, Prizm Winery, Pulchella Winery, Ranchita Canyon, Rendarrio Vineyards, Rhythm Wines, Ryan Cochrane Wines, Tao Vineyards, EVERYTHING THEY POURED at The Farm Winery, EVERYTHING THEY POURED at Theopolis Vineyards, Tierra y Vino, Tlo Wines, Trail Marker Wine Co., Turiya Wines, EVERYTHING THEY POURED at TW Fermentation Co., Two Shepherds, Vinemark Cellars, Vines on the Marycrest, Weatherborne and West of Temperance.

Eve Gets Her Zinfandel On…At Elevating Zin 2019

June 14, 2019 by evebushman

Michael Perlis and I are both big Zinfandel wine fans. Don’t get us wrong though, we love almost all varietals and our choices are completely dependent on what we are eating or the occasion. If the lesson is Rhones we’re there, Burgundy sometimes, Bordeaux varietals is pretty much a yes, and Zinfandel…well that just takes our collective breaths away. Big, bold, dusty and filled with mature dark fruit and tannins, our palates had been watering for weeks before we attended the latest Elevating Zin event produced again by Ian Blackburn for WineLA.com.

The Turley table pouring for Michael Perlis and Juan Alonso.

Below is the complete list of wines and wineries that were offered. The wines that were my favorites are noted in italics, my notes are in parenthesis and asterisks denote faves of the day. Look for Michael’s article on this website as well. Curious as it may appear, we don’t always love the same Zins, so it’s worth a look to read us both! Your palate may be just like one of ours. (Just want photos? Go here.)

Wine List (Most of the wineries, if not all, were delightfully represented by the winemaker and/or owner.)

Beekeeper Cellars

(These are Ian’s wines and always a favorite for me.)

Zinfandel, Secret Stones, Rockpile, Sonoma County 2016*

Zinfandel, Montecillo Vineyard, Sonoma County 2016*

Brown Estate

Zinfandel, Brown Estate, Chiles Valley, 2017*

Zinfandel Red Blend – Merlot, Zin, Petite Sirah, Napa, 2016*

Rosemary’s Block Zin – Zinfandel, Brown Estate, Chiles Valley, 2017

Chiles Valley Zinfandel – Zinfandel Brown Estate, Chiles Valley 2017*

Elyse Winery

(All wines are held 5 years.)

Zinfandel, Korte Ranch Vineyard, Saint Helena, 2013

Zinfandel, Dry Creek Valley, 2013*

Frank Family Vineyards

Zinfandel, Napa 2016

Kreck

(A new winery and a new favorite for me.)

Old Vine Zinfandel, Teldeschi Vineyard, Dry Creek Valley, 2016*

Old Vine Zinfandel, Del Barba Vineyard, Contra Costa County, 2016*

Martinelli Winery

Zinfandel, Vellutini Ranch, Russian River Valley, 2016*

Zinfandel, Vigneto di Evo, Russian River Valley, 2016 (I missed this one.)

Zinfandel, Giuseppe & Luisa, Russian River Valley, 2016*

Mauritson Wines

(Been a fan since Michael introduced me to Clay Mauritson’s wines years ago)

Zinfandel, Dry Creek Valley, 2017*

Zinfandel, Rockpile Ridge Vineyard, Rockpile, 2016*

Zinfandel, Rockpile Ridge Vineyard, Rockpile 2017*

Zinfandel, Jack’s Cabin Vineyard, Rockpile, 2017*

Portalupi Winery

(The winery also makes a Barbera and Charbono that I hope to review in the near future.)

Old Vine Zinfandel, Dolinsek Ranch, Russian River Valley, 2016

Old Vine Zinfandel, Reserve, Dolinsek Ranch, Russian River Valley, 2016

Old Vine Zinfandel, Dolinsek Ranch, Russian River Valley, 2017

Old Vine Zinfandel, Reserve, Dolinsek Ranch, Russian River Valley, 2017*

Ridge Vineyards

(Loved the addition of Petite Sirah and Alicante Bouschet in the 2016.)

68% Zin, 18% Carignane, 12% Petite Sirah, 2% Alicante Bouschet, Geyserville, Alexander Valley, 2017

Zinfandel, East Bench, Dry Creek Valley, 2017

88% Zinfandel, 9% Petite Sirah, 3% Alicante Bouschet, Pagani Ranch, Sonoma Valley, 2016*

Robert Biale Vineyards

(Another winery Michael turned me onto.)

Black Chicken Zinfandel, Napa Valley, 2017

Stagecoach Vineyard Zinfandel, Napa Valley, 2017*

Turley Wine Cellars

(Interesting to me that it was the two Turleys I was unfamiliar with that were my favorites – from Lodi and Amador County.)

Zinfandel, Juvenile, California, 2017

Zinfandel, Kirschenmann Vineyard, Lodi, 2017*

Zinfandel, Buck Cobb Vineyard, Amador County, 2017*

Zinfandel, Dusi Vineyard, Paso Robles, 2017

William Selym

(Most of us are familiar with their Pinot Noirs, was a treat to try their Zins.)

Papera Vineyard Zinfandel, Russian River Valley 2017

Fanucchi – Wood Road Zinfandel, Russian River Valley 2017

Zialena

Zinfandel, Estate, Alexander Valley, 2016

Zinfandel, Estate, Alexander Valley, 2015 Reserve*

Zinfandel, Estate, Alexander Valley, 2014 Reserve

Zinfandel, Estate, Alexander Valley, 2013 Reserve

(Please forgive me for missing these two wineries listed below = palate fatigue.)

Bella Vineyards and Wine Caves

Dry Creek Zinfandel, 2016

Big River Ranch Zinfandel, 2015

Barrel 32 Zinfandel, 2016

Seghesio Family Vineyards

Zinfandel, Home Ranch Vineyard, Alexander Valley, 2015

Zinfandel, Cortina, Dry Creek Valley, 2015

Zinfandel, Old Vine, Sonoma County, 2015

Zinfandel, Mariah Vineyard, Mendocino Ridge, 2017

(* faves of the day)

Vintage Eve Circa 7/2016: Seeing, and Cocktail Sampling, at Art Beyond the Glass

June 11, 2019 by evebushman

What a treat Art Beyond the Glass was! A new venue in the arts district of downtown Los Angeles, Resident LA, hosted the event for hundreds of cocktail lovers one short week ago but my memories will be living on much longer!

Bartenders showcased paintings, sculptures, murals and photographs, retro barware, hand painted trash cans and – innovative cocktails everywhere you turned – all benefitting non-profit Global Inheritance!

And, as is our habit to do this, we created a 2-minute slideshow of some of the fun! View it here.

Favorites for the guests included: a spicy and cool gazpacho made with Jägermeister, as well as cocktails made with St. Germain elderflower, El Silencio Mezcal in the “Mezcal Mango-Colada” and served in a coconut shell, Chartreuse, Pisco Porton, Fords Gin, Bulldog Gin, Jameson Caskmate, Few Bourbon Whiskey, Clement Coco, Jack Daniel’s, Boomerang Liqueur, Amaro Lucano, Liquid Alchemist Ginger, Grenadine and Apple Spice flavors, Szechuan Infused Montenegro, Mixwell Dandelion Tonic, Bitter Truth (bitters) and my own favorites were the two cocktails with Auchentoshan single malt scotch and served in an embossed tin cup.

A few of the single spirits we got to try were Angel’s Envy, Toki Suntory Whisky and Stark Spirits Aquavit.

In conclusion I’d have to say the day couldn’t have gone any better. The bartenders and their support teams never had lines of people waiting to be served, their attitudes were just as exemplary as their talents. The drinks were innovative in both the recipes and presentations. And, as could’ve easily been the case, there were no duplicates that I found. Each drink was a new taste treat for guests, with many of the bartenders offering more than one selection.

If cocktails are your interest, if art is an interest, if the arts district of LA is an interest, or supporting the community is an interest – don’t miss Art Beyond the Glass VI or an inaugural Art Beyond the Glass in your city as the event has just gone Global!

The press release with all of the information including the names of the bartenders, the venue and the non-profit are below.

Press Release (2019 editor’s note: this is now a past event.)

The fifth annual Art Beyond the Glass (ABTG) is taking place on Sunday, June 26 at Resident in Downtown Los Angeles. ABTG V features dozens of L.A.’s top bartenders mixing cocktails and showcasing their artistry, from painting to photography, live music and more. ABTG V is raising funds for Global Inheritance, an L.A.-based nonproﬁt organization that creates experiences which inspire individuals to take positive action on global issues.

To celebrate its five-year anniversary, Art Beyond the Glass is expanding to a five-hour event, featuring an incredible lineup of top bartenders from across the L.A. area mixing cocktails and showcasing their art, music, photography and much more.

Bartenders returning for this year’s ABTG include: Aaron Melendrez (Salazar), Alex Barbatsis (BarToni’s), Alyson Iwamoto (The Varnish), Beau Du Bois (The Corner Door), Cari Hah (Big Bar), Chris Amirault (Fiscal Agent), Christopher Day (General Lee’s), Dan Sabo (Ace Hotel), Dustin Newsome (Salazar), Christine Wiseman (Break Room 86), Eugene Lee (Big Bar), Francois Vera (Pour Vous), Genie Gore (Melrose Umbrella Co.), Greg Bryson (The Wallace), Jeremy Lake (Lost Property), Joe Valdovinos (Salazar), Karen Grill (Wolf), Kalani Ben (Sassafras Saloon), Katie Emmerson (The Walker Inn), Ryan Wainwright (Terrine), Una Green (Belcampo Meat Co.), William Cutting (Resident), Yael Vengroff (The Spare Room) and the Godfather of the L.A. cocktail scene, Vincenzo Marianella (Copa d’Oro).

First-time participating bartenders include: Adam Fournier (Chestnut Club + Areal), Bethany Ham (Corner Door), Brad Fry (Michael’s Restaurant Group), Florence Hartigan (Big Bar), Jodi Calderon (Normandie Club), Jonathan Joy (Belcampo Meat Co.), Josh Suchan (FOH), Julie Bersani (Big Bar), Michael Lay (Broken Spanish), and many more TBA.

Hosted by Matt Robold (aka rumdood), ABTG V is taking place at Resident, a stunning indoor-outdoor venue located in the heart of the Arts District of Downtown L.A. Housed in a historic industrial building, Resident features a craft cocktail program by Randy Tarlow (Liquid Alchemist), a beer garden and an eclectic calendar of live music and DJ sessions.

The all-inclusive ticket includes cocktails, art, entertainment, and bar bites. For the first time, Bar Keeper will be featuring a pop up store at ABTG. In addition, guests will be able to purchase bartender art, buy raffle tickets and bid on silent auction items such as artwork, photography, rare spirits and more. All proceeds will be donated to Global Inheritance.

Art Beyond the Glass V is being made possible with the generous support of our sponsoring brands: The 86 Co., Auchentoshan, Aviation, Bacardi, Back Bar Project, The Bitter Truth, BroVo Spirits, Classic & Vintage, Courvoisier, El Silencio, FEW Spirits, Golden Road Brewing, House of Agricole, Jack Daniel’s, Jägermeister, La Niña del Mezcal, McCluskey Group, Owl’s Brew, Pisco Porton, The Rum Society, SelvaRey Rum, Stark Spirits, Chartreuse, Liquid Alchemist, Miracle Mile Bitters, West Coast Ice Provisions and Winship’s Bitters.

Once again, Art Beyond the Glass is being produced with the participation and support of the USBG Southern California Chapter.

Reviewing The Tippsy Sake Monthly Box: $10 off with the discount code “SAKECLUB”

June 7, 2019 by evebushman

We want to change the perception of Sake in the US where many people think it’s just sake bomb. Good sake really doesn’t reach consumers. You’ve probably only had a few brands that are available at sushi restaurants nearby. And there are no liquor stores with good selections for 90% of wine drinkers in the US. Tippsy Sake Box helps you find your favorite brand. We feature three unique 10 oz.(300ml) sample bottles that come with Tippsy cards detailing flavor notes, serving temperature, and pairing suggestions. You will re-discover the full potential of Japanese sake that can be paired with variety of food just like wine-pairing.

Here is the Forbes article right after launch.

https://www.forbes.com/sites/akikokatayama/2018/12/28/tippsy-sake-launches-to-connect-premium-sake-and-consumers-directly/#64c1ce6a48dc

Okay, I’ll bite. Granted readers may be new to sake and I may be just a tad more experienced, either way I loved the idea of a sake club with samples just like some whisky clubs we’ve done. A great way to educate the palate. So, let’s get started. I didn’t look at the “Tippsy cards” for the flavor notes so if you want to compare see the photo for their details. These tasting notes are mine:

Mizubasho “Ginjo”

16% alcohol

Aroma: Umami (think soy sauce and cooked mushrooms), pear in syrup, bruised golden delicious apple.

Flavor: Clean, umami, fruit cocktail, pear, peach, apple, little hint of effervescence.

Tamajiman “Junmai Daiginjo”

14.5% alcohol

Aroma: Umami, pineapple, ocean, wet sidewalk.

Flavor: Clean and crisp, umami again, fruity too. Pleasant sipping sake.

Hakkaisan “Tokubetsu Junmai”

15.5% alcohol

Aroma: Banana first and foremost, then peach, pear, minerals – flint, green grass.

Flavor: That banana again, pear, umami, fresh and crisp.

Want your own box? Get $10 off with the discount code “SAKECLUB” at checkout. https://www.tippsysake.com/

Vintage Eve Circa 7/2016: California Fruit Wine, Not Your Everyday Fermented Fruit

June 4, 2019 by evebushman

In an effort to keep your mini martini glass full for a second year in a row – at Cocktails on the Roof – I’ve sought out some new fermented and distilled beverages. Happy to say that after sampling a few Sangrias and wines from California Fruit Wine Company, we’ve got a winner for you. And if your only reference for fruit wine has been Hawaii’s pineapple wine, read on, as there is no cloyingly sweet or over honey-ed fruit here.

About California Fruit Wine

Photo credit: Eater San Diego

The pioneer producers of all natural wines handcrafted from fruits other than grapes, the California Fruit Wine Company was founded in 2009 by twin brothers, Alan and Brian Haghighi. After discovering that wine could be naturally fermented from any fruit, they made it their mission to unveil the delicious fruit wine that they developed to the world.

California Fruit Wine Company prides themselves on their any-time-of-day wine that has been skillfully crafted to be suited for brunch, lunch, and late-afternoon. The wines are refreshing and light but surprisingly not sweet. Since there is such an abundant variety of enjoyable fruits to be made into wine, we figure…why should grapes have all the fun?! See more: http://californiafruitwine.com/

Tasting

Just like wine made from grapes, I went into this tasting thinking, heck, what aromas and flavors will I get besides the obvious? I’m happy to say, quite a few! (My aroma and flavor notes are separated by 😉 Also had fun with ideas for pairings. These are just some of the wines available from the California Fruit Wine Company:

Pineapple Mango Sangria

The aroma was pineapple forward while the flavor, surprisingly was more mango forward, with a nice low acid that reminded me of a Rhone like Viognier or a medium sweet Riesling. I could easily see this with banana pancakes, or in an icy cocktail.

Mango Wine

I got mango (duh), lemon, cling peaches in light syrup; then a nice viscosity showing flavors of honeydew melon, a welcome crispness and low acidity. I wanted this one with spicy food like Indian or Persian, but also with a New York style Cheesecake.

Pineapple Wine

Fresh Hawaiian pineapple – but not the honeyed sweet nose you may be used to – as well as kiwi, sweet pink grapefruit, Prosecco and Crème fraîche; in the mouth I got pineapple, lime and golden delicious apples. For a pairing I might like this just with a creamy yogurt and fresh fruit. Could also see this one in a cocktail.

Pomegranate Cherry Sangria

This one surprised me with notes of leather, dried cherry and Bourbon; then tasting a bit like a tawny port or Chambord brandy. Would love paired with ice cream covered in Chambord, raisins and nuts. Would also be nice with a chocolate bar laden with dark currants.

Pomegranate Wine

On the nose I got black cherry, raisins, raspberry liquor and watermelon; the taste was all watermelon, pomegranate seeds, berry liqueur, with a little bit of drying tannin and smoke qualities. It made me think of a strawberry and wine sorbet recipe I have, and how I could replace the strawberry with watermelon and use this wine. Also might fare well with watermelon dusted with Tajin chili and lemon juice. Thinking further…maybe a nice pork loin would finish this off nicely.

Finding Locally

Whole Foods Valencia

Pinot’s Palette Valencia and Encino

LA Rail The Santa Barbara Vino Train (www.larail.com)

Tasting and Lesson with Stacie Hunt: Mexico’s Valle de Guadalupe

May 31, 2019 by evebushman

Had the pleasure of sitting in on a lecture of the wines of the Valle de Guadalupe with the LA Wine Writers at our favorite spot for a wine paired luncheon, Napa Valley Grille, a few weeks ago. Will share what I learned and tasted below, or you can just skip to the story in photos here.

Some Things We Learned

There are over 200 years of wine history in the area, with the first grapes, table grapes, being planted before the 16^th century. Jesuit priests reactivated winemaking in the Tijuana area in 1791. In the 1800s the Dominicans came in, the Jesuits were out, and planting began north of Ensenada. By the 1900s Russian Molokans fled Russia and they too settled in Baja.

Over the years winemaking has changed due to new technology, growing techniques and water issues. (Underground aquifers are being exhausted due to drought. Drip systems can help control the salinity of the wines.) Most days reach 85 degrees, however the nights are at least 20 degrees lower and breezy. Stacie said that the fog creeps over in the morning and like a cat’s paws.

Some of the red wines being produced, with ABVs between 14-15%, include Cabernet Sauvignon, Zinfandel, Cabernet Franc, Carignan, Grenache, Merlot, Malbec, Syrah, Petit Verdot, Tempranillo, Nebbiolo, Dolcetto, Barbera, Petite Sirah, Pinot Noir, Mision, Sangiovese and other Italian reds.

Whites, with ABVs between 12-13%, include Chardonnay, Chasselas, Chenin Blanc, Macabeo (aka Viura), Muscat Blanc, Palomino, Riesling, Semillon, Sauvignon Blanc, Viognier, Mision Blanco, Albariño and a variety of Italian whites.

There are many notable wineries including Casa de Piedra, Casa Magoni, Paraleo, Mogor Badan, Monte Xanic, L.A. Cetto, Montefiore and more. There are approximately 200 bonded wineries in total.

There is no system presently, for classifications on the labels, however, like California, bottles have to be made of 75% of one singular variety to have that variety’s name on the label. The only other items on a label have to be the producer’s name, region and the alcohol content.

One of Stacie’s mentors is winemaker, educator and a leader in the field, Hugo D’Acosta. He created an educational facility for budding winemakers in El Porvenir, has vineyards in Bordeaux and Pyrenees and partners with Wente in Napa and Milagro in San Diego.

These wines are “not your daddy’s wine” Stacie said, not like the wines of Bordeaux or Italy though they share similar varieties. The terroir makes a difference in the varietal character, which you may see via my tasting notes below.

The Wine and Pairing

This four course wine paired luncheon, one of many I’ve enjoyed with the LA Wine Writers, was outstanding as usual. Below are the courses, the wines (all retail for $35 and under), notes on the wines and the pairings.

Poached Bosc Pear with Burrata and Endive

Cavas Maciel, Venus Rosa of Merlot

100% Merlot Rose

Valle de Guadalupe

Aroma: Pink grapefruit, pear, pale florals, pebbles, flint.

Flavor: Peach, crisp acidity and then palate drying, a slight salinity.

Pairing: Very refreshing on the palate.

Diver Scallop Crudo with Cucumber Brunoises, Blood Orange Reduction

Monte Xanic, Sauvignon Blanc

100% Sauvignon Blanc

Valle de Guadalupe

Aroma: Lemon-lime, fruit cocktail, white peach.

Flavor: Meyer lemon, crisp, clean and low acid.

Pairing: The fruit in the dish and in the wine made for a good pairing.

Seared Cumin Crusted Seabass, Coconut Cauliflower Puree

El Cielo, Chardonnay 2015

100% Chardonnay (oaked)

Valle de Guadalupe

Aroma: Toasted oak, butter, cream, Golden Delicious apple, rich mouthfeel with some salinity.

Flavor: Lemon, oak, hay, balanced fruit and acid.

Second wine: Vinos Lechuza, Chardonnay 2016

100% Chardonnay (stainless steel)

Valle de Guadalupe

Aroma: Unsalted butter, banana, kiwi, pale oak.

Flavor: Golden Delicious apple (again), oak, buttery with a long finish.

Pairing: I preferred the oaked Chardonnay over the stainless with this dish.

Pasta Arrabbiata with Romano Pecorino

Vinos de la Reina, Sangiovese 2015

100% Sangiovese

Valle de San Vicente

Aroma: A slight vegetal aroma blew off in a few minutes, then I got plums, perfumy, char and a dusty quality.

Flavor: Red to dark fruit, pepper, tannic, dry, jammy. (Stacie said the jammy quality comes from the heat in the area.)

Pairing: Most of the writers inhaled this pairing and who am I to argue? But maybe I was just saving myself for the grand finale.

Santa Maria Grilled Tri Tip Chimichurri, Spring Farmer’s Vegetables, Tri Tip Jus.

Vina Cava, Tempranillo 2016

100% Tempranillo

Valle de Guadalupe

Aroma: Earth, dust, blueberry, blackberry – perfume to my nose.

Flavor: Deep, dark and dusty with black fruit, char and oak. Another wine I will look for again.

Pairing: The spice in this dish enhanced the wine perfectly.

Vintage Eve Circa 7/2016: Champagne Palmer at The Palm and Bordeaux Under One Roof

May 28, 2019 by evebushman

We got another two-fer for wine 101 readers today. Since I attended these two tastings in one day, I thought why not have you do it too – virtually. So please take a gander below for my tasting notes on Champagne Palmer and then, after that, a little Bordeaux. Viva La France!

You can begin with this 15-second slideshow from these tastings and one other I attended the same week: https://www.facebook.com/140201804492/videos/10154207300324493/

As our small group met in a private room of The Palm in downtown Los Angeles for a Champagne tasting and lunch, I jotted down some notes shared by Palmer Export Director, Raymond Ringeval:

Palmer has 200 Premier and Grand Cru vineyards.
80% of their land is planted with Chardonnay grapes.
Their second fermentation takes place in large-format bottles.
Solera of red wine (blending of multiple vintages. Definition here: http://www.champagneguide.net/information/glossary) is used for the Rose Champagne.
This is the first time Palmer has been distributed in the U.S.

Champagne Palmer Tasting

Brut Reserve: Strong citrus and yeast notes. Rose Reserve: Great strawberry color, vanilla notes and tart qualities. Blanc de Blancs: Citrus, white flowers and marzipan almond paste. VINTAGE 2002: My favorite of the tasting with notes of yeast, toast, peach, lemon and mild acidity. Amazone de Palmer: Cream, butter, hazelnuts with a tinny back palate.

About Champagne Palmer

Champagne Palmer was founded in 1947 by a small co-op of seven growers. It has since grown into one of the greatest co-ops in the region, with the vast majority of its vineyards along the slopes of the Montagne de Reims and Côte des Blancs, on Premier and Grand Cru-designated land. Though the co-op has grown to incorporate over 200 growers, it has upheld its high standard of quality by maintaining an incredible attention to detail – from the growing and selection of the grapes through the aging of the wines. Palmer is represented by Vin Divino, a subsidiary of Gonzalez Byass.

The Bordeaux Wine Council brought their popular “Bordeaux Under One Roof” 100-affordable bottle tasting back to LA, and I have a few tastes that I’d like to share with you. Albeit this is just a list of the wines I enjoyed the most, some are noted as “favorites” of mine as well. If not otherwise stated the wine listed is a red:

Château Pichon Longueville Reserve de la Comtesse de Lalande 2006 (favorite), Pavillon de Leoville Poyferre 2012 (favorite), Château De Pez 2011 (favorite), Château Haut-Beausejour 2012 (favorite), Château De Sales 2012 (favorite), Château Dauphine-Rondillon Cuvee Classique 2009 sweet wine (favorite), Château Recougne 2012 (favorite), Château Julia 2010 (favorite), Château Dauphine-Rondillon Cuvee d’Or Vieilles Vignes 2007 sweet wine (favorite), Château Bellevue Blanc 2013 and Rouge 2012, Château Les Pasquets 2014, Château de la Coste 2011, Château Tour Seran 2009, Château Rollan de By 2011, Château Haut Selves 2014 dry white and 2012 red, Henry Cuvelier 2012, Château Soleil Cuvee Promesse 2014, Château Croix de Rival 2010, Château Lamothe de Haux 2014, Dauphin de Grand-Puy Ducasse 2012, Château La Caderie 2014, Château Julia 2010, Château Richebon 2010, Château Coutet 2013, Château Lyonnat 2011 and Château Haut Bailly La Parde 2010.

Sampling Lambay Irish Whiskey

May 24, 2019 by evebushman

From the Scotch Whisky Experience in Edinburg, Scotland I had learned, “There was a moment, a hesitation, when those single malt fans, like myself, paused and thought, heck that master distiller is doing an incredible job. We need to give blends more credit! Single malt Scotch whisky wasn’t as popular as Irish whiskey until the master distillers created blends.”

This “a ha” moment, in learning that Irish whiskey was by far more popular than Scottish whisky gave me great pause. In my own tastings of whisky from both areas I found Irish whiskey slightly sweeter than the Scottish counterpart, but then again I haven’t had as many Irish whiskeys compared to the number of Scotch whiskeys I’ve tried.

Recently I was offered two from Lambay Whiskey to sample. (Note: if the whiskey is made anywhere other that Scotland they must use, for the time being, the spelling with the e.) These are my tasting notes on two single dram samples I was sent, both finished in Cognac casks, sampled with my Neat whisky glass:

Lambay Whiskey

Small batch blend

Triple Distilled, blend of bourbon cask whisky with a Cognac cask finish.

40% ABV

Color: Pale hay.

Aroma: hazelnut, popcorn kernel, sweet whipped cream, smoke, orange zest, butter, no burn.

Flavor: slight burn on the palate but not enough to need water, walnut, hazelnut, butter, dried apricot, and with a spicy long finish. Nicely balanced. Would enjoy this with smoked oysters or vanilla ice cream, depending on my mood.

Lambay Whiskey

Single Malt

Triple Distilled, blended with Lambay Island Trinity Well water and finished in a Cognac cask.

40% ABV

Color: Deep honeyed, gold.

Aroma: more fruit on the nose than the blend with banana, apricot, orange and pear, followed by a little tropical fruit like kiwi, jasmine – or some other floral component – milk, toasted almonds and oak.

Flavor: sweeter than the blend, spicier too, darker and deeper with flavors of toasted oak, not the fruit I found on the nose with the exception of banana, dried leaves, cigarette on the finish. I felt about this whisky like the way I’ve felt about some wines: I get a real big kick when the nose is so different from the flavor. Just makes me want to spend more time savoring it. Would enjoy with cheese and charcuterie and something with dark chocolate for dessert.

From Facebook

Two distinguished families, a new kind of Irish whiskey, and the island that inspired it all.

Once upon a most unusual island, two entrepreneurial spirits from two very old families decided to form a unique partnership. Together, they’d make a whiskey. But not just any whiskey – their triple distilled Irish whiskey would be one of dynasty and devilment, of rarity and refinement.

Their idea was to craft an innovative Irish whiskey inspired by the island of Lambay, ancestral home of the Baring family, and finished with the techniques and expertise of Maison Camus, ancestral home of Cyril Camus.

Lambay Island is a peculiar paradise, a mere three miles off the coast of Dublin. Lambay, a veritable odyssey of oddities, is also home to a herd of grazing cattle, an improbability of puffins and an even more improbable troupe of red-necked wallabies.

We’ve combined the centuries-old distilling expertise of Irish whiskey making with the century-old blending and maturing expertise of Maison Camus to create this unique and unusual range of whiskeys.

https://www.lambaywhiskey.com/