Vintage Eve Circa 12/2014: Tasting Autumn and Oak

March 20, 2018 by evebushman Leave a Comment

Reviewing two Wine Of the Month Club samples for you today I found myself once again marveling at owner Paul Kalemkiarian’s remarkable palate. He samples more wine than anyone I know, has a great 3-part rating system, and over the years has supplied his club members with the most incredible deals. And, since this wine101er is not a wine snob that bases her purchases on well-known labels or price alone…I always look forward to seeing what bargains Paul has discovered for his members.

Eve and Paul filming at Wine of the Month Club.

Red Autumn

2012 California Chardonnay

Vinted and Bottled by Red Autumn, Napa, CA.

13.9% alcohol

Appearance – Pale yellow, clear and clean.

Aroma – Crisp Granny Smith apples, anise, buttered popcorn, toasted rye bread, coconut, a whiff of white pepper, aromatic and perfumy.

Taste – Buttery, oak, sliced pears in light syrup, grassy, nice creamy mouthfeel, pale acid with a medium length.

Conclusion – Wholly pleasant. Would enjoy with soft cheeses, seafood salad, and to cut through the cream in clam chowder or pasta in an Alfredo sauce.

Oak Grove

2012 California Reserve Petite Sirah

San Martin, Santa Clara County, CA

13.0% alcohol

Appearance – Opaque, black.

Aroma – Crushed blueberry, blackberry, cracked black pepper, eucalyptus, both milk and dark chocolate.

Taste – Same berry profile, nice balance for young Petite Sirah, back palate is rich with tannin and lingering fruit. Nice long peppery finish.

Conclusion – This would stand up to grilled game as well as steaks with Béarnaise sauce to grilled mushrooms, but it also makes me crave pepperoni pizza.

About Wine of the Month

Wine of the Month Club™ is the oldest mail order wine club in America. Specializing in value-oriented wines, the Wine of the Month Club is open to anyone who has an appreciation of fine wine and is interested in a monthly wine club service. Quality wine delivered to your door, guaranteed!

Our search for our wine club selections never ends. Each month I taste over 400 Italian wines, German wines, California wines, Argentinean wine, Chilean wines, and wines from all the other regions of the world—and I only select 2 to represent the best wine values in the world.

Website: http://www.wineofthemonthclub.com

Facebook page: https://www.facebook.com/WineoftheMonthClub

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Master Classes at The Nth 2018 Ultimate Universal Whisky Experience

March 16, 2018 by evebushman Leave a Comment

In covering the best whisky event in the U.S., I would be remiss in not sharing the latest additions to the 2018 event’s master class schedule. These classes will take place throughout the day on Saturday April 7 at the Encore at Wynn Las Vegas. Will I see you there?

Master Classes at the Nth

Our Master Classes are just one of the many features of Nth 2018 that makes this the ultimate luxury whisky event of the year! A true appreciation for fine whisky is only heightened by skilled tutelage from experts in the field. World-renowned brand ambassadors offer their proficiency, experience and expertise to enrich your love, enjoyment and knowledge of premium whiskies.

Discussions and tastings are part of this exclusive experience.

Our popular Master Classes are available a la carte with the purchase of a Connoisseur, Companion or as part of the Nth 2018 High Roller Ticket and promise to sell out quickly. Be sure to secure your Master Class selections early to avoid disappointment.

Note: Please make sure that each Master Class is purchased in the correct session, with no purchase of duplicate classes in the same session.

SESSION ONE 12:30–2pm

DALMORE MASTER CLASS, Exquisite Cask Curation, Hosted by Richard Paterson of The Dalmore
The Dalmore has secured exclusive access to some of the rarest and most exquisite casks in the world. In this seminar, legendary whisky maker Richard Paterson, who has pioneered methods in maturation, will guide an exclusive tasting experience, illustrating how these pinnacle sherry, port and fine wine casks deliver unrivalled depth and elegance to The Dalmore Single Malt Whisky.

Journey to Jura, Hosted by Craig Bridger of Jura

Jura Whisky is handcrafted on the Isle of Jura, a rugged, elemental island nestled sixty miles off the West Coast of Scotland. Home to less than 200 people, the island boasts one road, one pub and one distillery. Established in 1810, the Jura distillery produces award-winning whiskies as unique as the island it comes from. In this seminar, Craig Bridger will take you on a virtual journey to Jura Whisky’s unique island home and taste you on three of the most innovative cask finished whiskies on the market: Jura 10, Jura Seven Wood and Jura 18.

LOST IN TIME: LEGENDARY SILENT STILLS & CLOSED DISTILLERIES

We go back in time and explore the so-called Silent Stills of both Whisky and Rum with renowned Expert Gil Schwarz. Focusing on such legendary Distilleries as Port Ellen, Rosebank and Brora from three different areas of Scotland and all from the Golden Age of Scotch in the 1960-1970’s, the realization of how great these fabulous whiskies were, will astound and highlight why they have no equals today. Following the Whiskies, we continue to explore Caribbean Treasures from such remarkable Rum Distilleries as Caroni, Enmore and Long Pond, all closed, but responsible for some of the greatest examples of Island Rum ever made. We round off with some very rare old Dictador from the oldest working Distillery in the Caribbean Zone, producing some of the most collectible Rum today from its base in Cartagena de Indias in Colombia. This is a tasting for serious collectors and aficionados.

THE WESTERN HIGHLAND GEM – OBAN

The story of Oban town is as old as its whisky. Before the distillery there was nothing, but a windswept view and a natural harbor protected by the ancient islands in the Firth of Lorn. Then in 1794 two brothers arrived and changed that little nook of the Scottish West Highlands forever. They were the Stevensons. Entrepreneurs with a small fortune and a fondness for a dram, which was pretty much all you needed back then to start your own whisky legacy. What followed was the evolution of a sleepy port town and the creation of one of the world’s most distinguished single malt scotch whiskies. Join us on a unique, on-off Oban tasting experience with a deep dive into what makes Oban unique. Hosted by Diageo’s Reserve Program Director, Ewan Morgan who’ll be sharing with the lucky attendees very rare, liquids from this much revered, and one of Scotland’s oldest, distilleries. Including:

Extremely Rare 70’s Oban 12 yr old.
Cask Strength Samples from our warehouse specifically pulled for this tasting.
2013 Special Release Oban 21 (A unicorn release and Arguably one of the finest examples of Oban).
Oban 18 and Distillers Edition.

SESSION TWO 2:30-4pm

HENNESSY LE VOYAGE

Discover the rich world of cognac and master the art of cocktails in this exclusive experience, hosted by Rich Varga Hennessy Ambassador Hennessy Le Voyage is an engaging hands-on consumer experience specially created for our off-premise partners. Featuring two of our most revered and popular brands Hennessy V.S.O.P Privilege and Hennessy X.O this interactive journey shares our unique savor faire story through the making of classic cognac cocktails and guided tastings. Hennessy will provide a guided cocktail making and tasting experience hosted by the Hennessy Brand Ambassador. Guests will learn first-hand how to make classic cognac cocktails and understand how to truly appreciate the liquid through guided tastings.

Arrival & Welcome – Meet & greet by the Hennessy Ambassador, welcome cognac punch will served. (hennessy.com)
Hennessy Story – A short introduction to our history, heritage and unique savoir-faire or know how
Cocktails – A hands on cocktail making session learning how to make the Hennessy French 75 and Hennessy Sazerac ( hennessy.com )
Hennessy V.S.O.P Privilege Tasting – A guided tasting to appreciate the aromas, tastes and flavors in one of our most popular blends ( hennessy.com)
Hennessy X.O Tasting – A multi-sensorial X.O deconstructed tasting experience to uncover what makes Hennessy X.O so revered
Hennessy X.O on a rock – the ultimate Hennessy X.O experience on a single rock of ice

THE TITANS – SCOTTISH vs. IRISH

Rick Edwards, National Distillers Selection Brand Ambassador for Pernod Ricard will take guests through a unique journey of some of the most cherished and celebrated whiskies from Ireland and Scotland. You will have the opportunity to savor award winning expressions from Midleton distillery including Redbreast and Green Spot followed by a tasting of some of The Glenlivet and Longmorn’s finest whiskies giving guests the opportunity to compare and contrast what makes Irish and Scottish whiskies some of the finest in the world.

STAYING THE COURSE OF CRAFTSMANSHIP: BENRIACH, THE GLENDRONACH, GLENGLASSAUGH

Join us on our journey spanning three distinct distilleries as we offer an in-depth exploration of the unique heritage and production methods of Glenglassaugh, The GlenDronach, and BenRiach.

Sampling a collection from some of our finest expressions, we aim to provide a glimpse into each of these distilleries that maintain their bold approaches in production, steadfast commitment to quality, and bring with it each their own fascinating tale of success, hardship, progression, and evolution.

Find Universal Whisky Experience

https://universalwhiskyexperience.com/highrollerpackage/

https://universalwhiskyexperience.com/connoisseur-ticket/

https://universalwhiskyexperience.com/companion-ticket/

https://universalwhiskyexperience.com/joel-robuchon-cognac-dinner/

https://universalwhiskyexperience.com/master-classes/

https://universalwhiskyexperience.com/

https://www.facebook.com/universalwhisky/

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

Vintage Eve Circa 12/2014: “If You Know You Know” The Speakeasy Bakery

March 13, 2018 by evebushman Leave a Comment

I met Scott Ervin when he, or one of his cohorts on the SCV Foodies Facebook group, arbitrarily made me one of their co-administrators. Pretty soon I was to learn that I was out of my element as the others (Todd Wilson, Lori Rivas, Larry McClements, Mike Devlin and Michael Cruz) were longtime buddies and foodies before starting the popular group.

Then, to make matters worse (or better?), I found out that Ervin was a kind of bread hobbyist. What started out as a lark turned into giving his homemade bread away, supporting non-profits and teaching others – thereby nurturing a spirit in our community that is unparalleled.

And he agreed to one of my five-question interviews…so here goes:

EB: Scott, please tell readers WTF you are doing. I mean, you have a day job, a normal kitchen, a supportive wife and kids. And in your spare time you bake bread for free for the SCV minions and charitable events. WHY?

SE: Why? Because I love it. I love fresh bread. I love the process. It’s simultaneously creative, yet ritualistic. As an accountant, I don’t often have the opportunity to express myself in a creative way. This is my outlet.

EB: Your Facebook group has gone from offering free bread to offering classes and free baking advice. You seem to take great pleasure in empowering others. With that said, is baking bread akin to creating something from nothing? Like the way a farmer, winemaker (you knew I’d get that in) or a chef must feel in working with their hands?

SE: Yes. Yes. Absolutely. The progression from supplying to teaching to enabling was inevitable. As the group increased in number, I quickly became overwhelmed with requests. The one request that saved me, was the request to teach. That request is what got the group to what it is now. A community of bread bakers. It took me by surprise, but in retrospect, it’s where the group had to end up.

EB: What is the favorite bread that you like to bake? (Yes, I still dream of that rye pumpernickel twist that was auctioned off for more than $100 recently!) And for readers, is there a reference book that you always turn to that can assist them?

SE: Ha ha! That Braided Marble Sourdough Rye! It’s a monster! But so impressive. You’ll get yours. After making Baguettes, Ciabatta, Focaccia, English Muffins .. I still love to make a basic Sourdough Boule. As far as a reference book, I love Lionel Vatinet’s “A Passion For Bread.” Very inspiring and great recipes paired with a consistent and easy to follow program.

EB: I’ve got to tie this into wine or spirits somehow…do you have a fave drink that you like to sip on while creating your masterpieces?

SE: While? How about along with the final product? There’s nothing quite like a fresh warm baguette, with a salty Kalamata Olive Tapenade paired with a 2012 Presqu’ile Pinot Noir.

EB: What do you see as the future for The Speakeasy Bakery?

SE: I look forward to more classes. I think more people should make bread. I want to leverage the spirit of the community that has emerged into more charitable endeavors. Bread is such a basic staple. Yet there is a wide gap between what can be purchased and what can be made in terms of quality. I’m not sure at what point things changed for me since this began. But they did change. I want to make an impact.

From the Website (Eve Wine 101 readers are, well, how to put this…drinkers? Maybe even too relaxed with their wine to follow a link to a website? So I’ve copied and pasted most of Scott’s website info below, beginning with:

It’s pretty f’kin good…

GUIDELINES (aka the rules)

From July 1, 2014 forward, we will be experimenting with different kinds of bread, as was our original intent. We’ll still bake a few Sourdough Boules, which has become our trademark, but we want to branch out. We want you to branch out with us.

We are going to maintain all three points of entry (FB Group, FB Page & Website). However, bread availability will be announced ONLY in this group.

It will be a two stage announcement. Stage 1 will let you know when we will announce what exactly will be available. Stage 2 will be the announcement. Once the announcement (Stage 2) has been made, it will be first come first served via your comments on that post.

Also, once you’ve gotten in on some bread, I’m going to ask you to recuse yourself for the next two offerings to give others a chance.

We also, on occasion, participate in public events. Usually charity related so, you may have to pay an entry fee or we may actually collect (and then transfer) a “donation.” Look for announcements on our FB Group for dates and times.

I love bread. I love to make bread. I happen to think my bread is pretty fukin good. I hope it will be worth the wait. In the meantime, thanks for everyone’s support and interest. I hope you will all stick around.

If you know, you know.

INFO

Due to the nature of the speakeasy, there is no set menu in place, and no set hours. We understand this may not work for everyone, and that’s fine. Luckily this town has other bread options like Corner Bakery, Panera, and even your local grocery store of choice.

However, for those adventurous types that understand quality takes time and effort, and want to taste what others have been raving about, then The Speakeasy Bakery might be what you are looking for. Each bread is made to order using quality ingredients, and care goes into making sure that each and every item that comes out of the oven is the best it can be.

Here at The Speakeasy Bakery, the boss man decides when to bake, and although it may not be the easiest process in the world, we guarantee it is worth the wait.

FAQS

What is The Speakeasy Bakery?

We are Santa Clarita’s first underground bakery. When no other bread in town would do, our baker decided to make his own. Now, for the first time ever, he is offering his baked goods to others in town.

Where are you located?

We are a speakeasy style bakery, therefore we only reveal our location on a need to know basis. We can reveal that we are located within the city of Santa Clarita. We will offer local pick up at a public location (which will be announced the day of) and in the future we will also offer free delivery within town.

How much is the bread?

This is a speakeasy, not a storefront. There are no set prices, however if you feel the need to compensate, just pay what you think is fair. No judging here!

Who is the one doing the baking?

For years, our baker has been perfecting his craft as a skilled home cook and bread baker, but it wasn’t until recently that he started sharing his breads with others. Soon word spread around town that his bread was indeed “pretty f’kin good” and so a legend was born. His bread can be found through The Speakeasy Bakery, but since he has a day job, you never know when he’ll get the urge to bake you some ciabatta, sourdough, baguettes, and more. And if you are really lucky, he might even make you his World Famous Apple Pie.

I’m feeling adventurous! How do I place an order?

Awesome! Due to high demand, there is some wait time for bread orders. Please be patient. Check out the pinned post over on our Facebook Group (See link on Guidelines page) . Thanks!
http://www.thespeakeasybakery.com

https://www.facebook.com/groups/TheSpeakEasyBakery

thespeakeasybakery@gmail.com

Couldn’t Wait For: The Grenache Masterclass

March 9, 2018 by evebushman 2 Comments

Dealing with 9am traffic to Downtown LA is not my idea of fun. However the powers that be selected a venue, Redbird Restaurant, which had a very nice private room for a medium-sized group of sommeliers and other very interested people in the wine trade. Why? Check out the wine list below, now completed with my tasting notes, as well as some of the interesting things I learned about Grenache from Patrick Comiskey, Wine and Spirits Magazine and author of American Rhone, and Peter Fraser, winemaker for Yangarra Estates.

Tasting – aromas and flavors separated by;

2015 Yangarra Old Vine Grenache (McLaren Vale)

The vines for this wine date back to 1946, 14.5% alcohol, 100% Grenache and approx. $25 bottle. Fraser showed us photos of the grapes before and after sorting: very uniform in color and no stems. He said this wine shows a richer riper wine. All hit their “sweet spot” after 10 years of aging. Comiskey added that all Grenache are “gloriously aromatic” in the glass.

Dusty red cherries, raspberry jam and bark; bright red fruit, dry, long length.

2015 Domaine de Cristia Vieilles Vignes (Châteauneuf-du-Pape)

100% Grenache, this was my first favorite of the tasting, and as our second to taste I was reminded of what Fraser said, the winemaking “should transcribe a sense of place.” This CDP definitely didn’t have the same aroma or flavor profile of the first Yangarra.

Darker red fruit, cigar, smoke, male sweat; rose petals and other florals showed in the mouth.

2015 Domaine de Marcoux Vieilles Vignes (Châteauneuf-du-Pape)

98% Grenache and 2% Cinsault and about $170 a bottle. Comiskey said that Rhônes from CDP are “unparalleled in the world.”

Bright red fruit, raspberry, green forest floor, earth; berry, stems, medium finish.

2014 Yangarra High Sands Grenache (McLaren Vale)

Fraser said this one was “more restrained”, 100% Grenache, 14.5% alcohol and about $90 a bottle. Fraser also said they do most of their Grenache as single varietals that allows for silky, tannic and perfumed structure.

Sweet black cherry, milk chocolate, and a hint of a wet forest and barnyard; red to blue fruits, dark, dusty and tannic.

2013 Espectacle (Montsant)

Alcohol at 15% and a price tag of about $155 a bottle.

Sweeter nose, floral, Port notes, bursting red fruit and dark cherry; noted the higher alcohol on the mouth, red fruit, tannic.

2013 Yangarra High Sands Grenache (McLaren Vale)

A year older than the first High Sands we tasted. With 14.8% alcohol, 100% Grenache and a $90 price tag.

Fruit felt darker, could definitely note that wee bit of longer age on this one; tart red fruit and tannic. My second favorite in the tasting so far.
2013 Torbreck Les Amis (Barossa Valley)

Although both Comiskey and Fraser seemed not to care for this wine it proved to be my favorite of the tasting. 100% Grenache, 16% alcohol and about $155 a bottle.

Much darker fruit, smoke, oak and forest floor; well-balanced fruit, pepper and a nice long finish.

2013 Sine Qua Non Female Grenache (California)

And here was our cult wine and one I really looked forward to tasting as our finish. With 15.7% alcohol, from the Sta. Rita Hills AVA, $330 a bottle and the only GSM blend in the tasting: 78% Grenache, 19% Syrah and 3% Mourvedre. Comiskey had read a bit from his book on American Rhônes and I recalled that he wrote that Grenache is the “organizer” of every blend and has “unique varietal gifts.” The varietal may have been born as Garnacha in Spain “but is now grown wherever there is abundant sunshine.” Also a favorite but I still enjoyed the Torbreck best.

Perfumy, aromatic, great red to darker fruits, slightly sweet; huge red fruit in the mouth, spice and an incredible length.

From Yangarra: Australia is to take on France and the US…

The…educational masterclasses…are designed to draw attention to the quality of wine possible from this underrated grape, particular when sourced from very old vines in Australia’s McLaren Vale.

Among the wines on show (were) biodynamic wines from Châteauneuf-du-Pape’s Domaine de Cristia and Domaine de Marcoux as well as Female from Sine Qua Non, which is made with 78% Grenache by Manfred Krankl, a champion of Rhône grapes in the state. However, leading the line-up will be Grenache from Yangarra Estate in the McLaren Vale, including the producer’s flagship High Sands Grenache, which is created using biodynamically-farmed fruit from bush vines planted in 1946.

…Named Australian Winemaker of the Year for 2016 by eminent wine critic James Halliday, Fraser is a highly respected figure in the Australian wine industry, and one whose expertise centers on Rhône grapes, in particular Grenache, having made wine from the variety since 2000 at Yangarra Estate.

Fraser…agreed to compare his wines to the greatest varietal Grenaches from around the world, which included not only the rarest expressions from the aforementioned Domaine de Cristia and Domaine de Marcoux, but also Spain’s Espectacle, a pure Grenache from 120 year-old vines in Montsant, made by René Barbier, famous for Priorat’s Clos Mogador.

The award-winning McLaren Vale winemaker has also said he will show his wines alongside Australia’s celebrated varietal Grenache from the Barossa Valley: Torbreck’s Les Amis, which is made using grapes from vines planted in 1901.

This tasting will provide an educational look at Grenache using a selection of extremely rare wines made from one of the trade’s most underrated grapes.

Vintage Eve Circa Nov 2014: Tasting 2012 Vina Robles

March 6, 2018 by evebushman Leave a Comment

I’m a fan of Vina Robles and winemaker Kevin Willenborg. We’ve met over wine more than once between the Cab Collective and at the winery in Paso Robles. They sent me their latest wines to review…and I was very pleased with:

Eve’s Tasting Notes

2012 RED4

Petite Sirah, Syrah, Grenache, Mourvedre

16 months in 30% new oak barrels

13.9% alcohol

Aroma

Blackberry, bark, chocolate, black pepper and a hint o’mint.

Taste

Dark fruit jam, pepper again and layers of oak.

2012 Cabernet Sauvignon – Estate

Cabernet Sauvignon, Petit Verdot, Tannat

20 months in oak barrels

13.7% alcohol

Aroma

Blueberry, raspberry, menthol, wet rose garden, grape jelly, fine suede, bark.

Taste

Dark fruit, smoke, dark chocolate coffee. Would expect to have to lay this one down, which is certainly an option, but I would drink now.

From Vina Robles http://www.vinarobles.com/our_wines/current_releases

2012 RED4 – $17

Description

The Power of 4 – this Paso blend is more delicious than the sum of its parts. It combines grape varieties mainly from our prestigious Huerhuero Vineyard, located in the rolling hills of Paso Robles. Here, warm afternoons and cool evening breezes influence the grapes to perfect ripeness. The grapes were picked at cooler morning temperatures and cold soaked for two days prior to fermentation. Variable pump-over techniques were implemented during progressive stages of fermentation to enhance fruit extraction and balance out the tannin structure. The wine was then aged in both small and large format French, European and American oak barrels for 16 months in order to add complexity while enhancing a soft, velvety finish. Vina Robles’ RED4 blend showcases the spice and cherry qualities of Syrah, the structure of Petite Sirah, the forward fruit of Grenache, and the rustic character of Mourvèdre. This intriguing, youthful wine is your perfect dinner companion.

Enjoy now through 2018.

Tasting Notes

Color: Ruby garnet
Aroma: Dark fruit and pomegranate with savory spice
Taste: Medium-bodied with rich cherry fruit, sweet chalky tannins and hints of cocoa on the finish

2012 Cabernet Sauvignon, Estate – $24

Description

The fruit for our 2012 Cabernet Sauvignon was selected from three of our estate vineyards in Paso Robles. It was handpicked and sorted in the early morning to ensure quality and uniformity of ripeness. Afterwards, the fruit was destemmed and gently crushed into temperature controlled stainless steel tanks. Pump-overs took place regularly to enhance color and help extract tannins from the skin. After pressing, the wine was racked into barrels to complete malolactic fermentation. While the majority of wine was aged in French oak, we also used some American and Hungarian oak barrels for added nuances and complexity. After 8 months of aging and extensive blending trials, some Petit Verdot was added to enhance the wine’s structure and Tannat to add fleshiness. The final blend was then aged for an additional 12 months in barrels to fully integrate before bottling.

Enjoy now through 2022.

Tasting Notes

Color: Garnet
Aroma: Dark currants with hints of fine tobacco and sandalwood
Taste: Medium-bodied; rich dark fruit; complex with a structured, creamy finish

Here it Comes! Universal Whisky Experience – The Nth 2018 Ultimate Whisky Experience – April 4th – 7th 2018 At The Encore Wynn Las Vegas

March 2, 2018 by evebushman Leave a Comment

Oh boy. This is our all-time favorite whisky experience ever! And it’s back this April 4 – 7 at the Encore in Las Vegas. The classes! The grand tastings! The whisky brand ambassadors and aficionados! The trifecta of whisky events and we plan on covering all of it all again! Can you join us?

The Invitation

UPDATE: Click image and follow link to get Connoisseur ticket for $345 instead of $545!

The Nth 2018 At The Five Star Encore At Wynn Las Vegas. Offering Fantastic Show Ticket Levels; Guaranteed To Amaze With Once In a Lifetime Experiences.
The Nth 2018 will be a spectacular whisky master event, showcasing the best whiskies and brands in the world. This affair is a singular opportunity for serious whisky aficionados to come together to taste, savour, discuss and learn more about fine rare whiskies in the lavish, opulent atmosphere of the Encore at Wynn Las Vegas. During this 4-day destination event in exciting and entertaining Las Vegas, you’ll indulge in exceptional whisky tasting opportunities, mingle with master distillers and blenders, and take pleasure in epicurean delights. Come experience the most unique event of its kind – Nth 2018.

THE High Roller Class

Exclusive High Roller Master Class – Friday 6th April: High Roller Guests of the Nth 2018 will have Exclusive Access to a Rare one of a kind tasting by Gordon & Macphail showcasing the ‘Private collection’. The Private Collection whiskies are exclusively selected by the Directors and Members of the Urquhart Family. Join both Stephen Rankin and Richard Urquhart, members of the 4th generation to own and manage the business, as they take you through a tasting of some amazing whiskies (old, new and future) and how they are selected to be a Private Collection Single Malt.

Featuring Last drops of – Smiths Glenlivet 1963, Linkwood 1959 and Strathisla 1957. An Extra Special preview of Longmorn 1961 (being launched in Oct. 2018), and finally Cask Sample Glen Grant 1948.

High Roller Package provides access 4/5 through 4/7 and includes:

Exclusive Super Pours at the High Roller Lounge
One on One interaction with brand ambassadors
Private events with other High Rollers
Whisky Speed Dating event
Complimentary Master Classes Friday & Saturday
Access to the Nth Main Tasting event and access to all super pours
Exquisite hor d’oeuvres during the Nth show
High Roller Dinner Reception
Luxury Amenities
Cigar Sample
High Roller Gift Bag

Connoisseur Ticket provides access to the 4/6 Tasting Event and includes:

Luxury whisky & tasting experiences with two Super Pours of your choice
Once in a lifetime memories
Super bowl of whisky events in the world
Exquisite hor d’oeuvres for our whisky tasting experience
Access to the Nth Main Tasting event
Glencairn cut crystal glassware to enhance your tasting palate
Meet the whisky distillers, master blenders and other whisky experts at the Nth 2018
Connoisseur Gift Bag

Companion Ticket provides access to the 4/6 Tasting Event and includes:

Entrance to the Nth Show
Once in a lifetime memories
Sample Premium red and white wines
Included hor d’oeuvres
Glencairn engraved champagne flute

The Cognac Dinner Event of the Year: Joel Robuchon Cognac Dinner, Wednesday April 4, 2018:

Joel Robuchon restaurant in Las Vegas, located inside the Mansion Hotel at MGM Grand, is a culinary jewel. To dine here is an unforgettable benchmark and once-in-a-lifetime experience. The restaurant’s limited seating creates the intimacy one can expect from Joel Robuchon. This is the first – and only – three-Michelin star Guide Winner in Las Vegas and the only Joel Robuchon fine dining restaurant in the United States.

The restaurant setting is intimate; holding only a dozen tables. The atmosphere is as if you’re entering a luxurious house rather than a restaurant; with hanging chandelier and chairs filled with plush royal purple pillows. The restaurant’s world-famous chef and namesake, Joel Robuchon , is known in his native France as “Chef of the Century”.

Once you arrive to the restaurant, the hostess will greet Guests with a cocktail reception at 7:30pm.

Hennessy has created an unparalleled dinner paired with selections from some of their rarest and richest Hennessy Cognacs.

Master Global Ambassador For Hennessy, will serve as your host for the evening, alongside Mahesh Patel, providing insights into The world of Hennessy cognac, history and the overall industry.

The dinner will be arrayed like art objects on gorgeous French porcelain. Every course will be packed with intense flavor and premium ingredients including truffle, caviar, saffron, and foie gras. Rich but not heavy, Chef Robuchon’s creations will delight with adventurous but not shocking delicacies.

Master Classes Our Master Classes are just one of the many features of Nth 2018 that makes this the ultimate luxury whisky event of the year! A true appreciation for fine whisky is only heightened by skilled tutelage from experts in the field. World-renowned brand ambassadors offer their proficiency, experience and expertise to enrich your love, enjoyment and knowledge of premium whiskies. Discussions and tastings are part of this exclusive experience.

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Third Annual American Whiskey Convention Brings America’s Top Distilleries and Experts to Philadelphia

February 28, 2018 by evebushman Leave a Comment

PHILADELPHIA (PRWEB) – The American Whiskey Convention, the largest all-American whiskey event in the country, returns to Philadelphia on Friday, April 13 at the Simeone Foundation Automotive Museum. Doors open at 5:30 p.m. for VIP guests and 6:30 p.m. for general admission. Tickets are available at AmericanWhiskeyConvention.com.

The American Whiskey Convention offers guests the chance to sample more than 300 American whiskeys while they interact with local and national whiskey experts, distillers, maltsters and farmers. The convention also features vendors offering tailored clothing, whiskey-themed accessories, straight-edge shaves, handmade luxury goods, cigars and jewelry.

As in prior years, an impressive lineup of distilleries will be on hand to discuss their spirits — which vary in age, grains, production processes and taste profiles — and offer select items for tasting. Confirmed distilleries for 2018 include Koval, Jefferson’s, Jim Beam, Wigle, Widow Jane, Catoctin Creek and Red Brick. A complete list of guest distilleries will be published in early March at AmericanWhiskeyConvention.com.

VIP ticketholders will enjoy rare or limited-edition tastings from select distilleries and will be treated to an exclusive discussion forum and tasting with master distillers Steve Bashore (George Washington’s Distillery and Gristmill at Mount Vernon), Dave Pickerell (WhistlePig) and Lisa Roper Wicker (Saints and Monsters).

The backdrop for this year’s convention is the Simeone Foundation Automotive Museum (6825 Norwitch Dr., Philadelphia, PA), home to nearly 75 historically significant racing and touring automobiles from the early 1900s through 1970s. The collection — which includes masterpieces from Corvette, Ford, Ferrari, Alfa Romeo, Bugatti, Mercedes, Jaguar, Bentley, Porsche, Aston Martin and more — was assembled over 50 years by renowned Philadelphia neurosurgeon, Dr. Frederick Simeone.

Proceeds from The American Whiskey Convention benefit the non-profit Delaware Valley Fields Foundation, which works alongside farmers and other local non-profits to bring attention to the vital role of small farming in our communities.

“The American Whiskey Convention highlights America’s whiskey renaissance and celebrates modern innovation while paying respect to the traditions and history of distilling here in the U.S.,” said Laura Fields, executive director of the Delaware Valley Fields Foundation. “The magnitude of the response to this event by distillers, related industries and the public has been phenomenal.”

ABOUT DELAWARE VALLEY FIELDS FOUNDATION
The Delaware Valley Fields Foundation is committed to promoting the role and history of local small farming. Working together with farmers and other local non-profits, the foundation helps bring attention to the vital role of small farming in our communities. It also strives to educate the public about the issues facing small farming through events with broad appeal and incorporate local farming topics into the events. For more information about the foundation, visit delvalfieldsfoundation.org.

Vintage Eve Circa 10/2014 Sonoma Part Two: Discovering Seghesio and Mauritson

February 27, 2018 by evebushman Leave a Comment

In this Part Two story from my Healdsburg trip, today I’ll be sharing a few tastes from Seghesio Family Vineyards and Mauritson Family Winery.

Seghesio

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Photo: Seghesio Facebook page

When Edoardo Seghesio came out to California from Italy it was to work for Italian Swiss Colony wines. He, along with all of the winery workers, was given room and board. Seghesio worked three years before getting paid; and lots of workers at the time took the money they had earned to buy land and grow grapes – which Swiss Colony encouraged.

Seghesio stuck it out for 8 years, as he was a single guy like most of the others. He became the head winemaker at Swiss Colony before cashing out. He then began to plan to return to Italy to bring a bride to California with him.

The boss didn’t want Seghesio to go back to Italy, as he was afraid he wouldn’t come back. He warned Seghesio that he would most likely run through his money, lose out on the best land, and his girl at home was probably not waiting around for him anyway. Promising Seghesio that he had marriageable nieces coming for a visit in just two months, Edoardo said yes, and ended up married to the boss’s niece. Seghesio and 16 year-old Angela waited until she was 18 to be married, then in 1895 Edoardo and Angela purchased land from “the Colony” and planted it to Zinfandel – the same Zinfandel used today to make the Home Ranch wine. By 1902, Seghesio built a house and finished his own winery on the Home Ranch.

By 1902, Seghesio built a house and finished his own winery on the Home Ranch. They got cuttings of Sangiovese in 1910. With prohibition they continued working by making wine for churches. They also planted plums during the 14-years of prohibition. The Seghesios bided their time, and were in the bulk wine business for over 80 years.

In 1949, the Seghesio Family bought the current property. They now make wine with mostly Italian grapes*; 90% are Zinfandel. During the tour we noted ginormous redwood barrels that are rumored to be the largest, and possibly the oldest, in Sonoma.

*If you consider Zinfandel to be an Italian grape

Tasting Seghesio

(Aromas and flavors separated by 😉

2013 Arneis (Italian white grape varietal) Russian River Valley

Like a fruity Viognier, peaches, pink sweet grapefruit; tangy, acidic, red delicious apples, nice palate cleanser.

2012 Barbera

Strong smoky dark fruit; dark fruit, cigar, bittersweet chocolate.

2011 Sangiovese

Milk chocolate covered cherries, figs, wet bark; sharp, biting red fruit, made me want pizza.

2011 Block 8 San Lorenzo Zinfandel Alexander Valley

Black pepper, Italian plums, mint; same flavors follow through to the palate, nice drying tannins.

2013 Sonoma County Zinfandel – their workhorse, 2/3 of all the wine they make. Cigarette, nice smoky fruit; easy drinker, with or without food.

2012 Rockpile Zinfandel

Bursting black cherry, milky, mint, earth; chewy, tannic, ripe and ready.

2012 Home Ranch Alexander Valley (the oldest owned by Seghesio)

Balanced fruit and spice of Petite Sirah and Zinfandel; I liked this blend, nice peppery feel against juicy dark fruits. My favorite.

2012 Old Vine Zinfandel – the “Big Brother” of Sonoma

Cinnamon, cut figs, wet earth; perfect expression of Sonoma Zinfandel.

Marian’s Reserve Field Blend of Zinfandel, Petite Sirah, Carignane.

Lighter nose, dusty red to dark fruit, dark chocolate with a hint of red pepper flakes; nice and chewy, redder fruit, peppery. Another favorite.

2010 Il Cinghiale Petite Sirah

Black color, darkest of blackberries, sweet plump raisins, mushroom; port-filled chocolates, dry, spice and smoke.

Mauritson

Clay Mauritson, a 6th generation winemaker, sells the majority of his winery’s fruit to other wineries, and does about 13,000 cases of his own. The wines are distributed to restaurants mostly, and direct from winery sales. The popular Rockpile label is all from that designated area, and one of the wine grape growing areas getting a buzz.

In the bright tasting room many guests had cozied up to bar stools – Clay’s father had brought one in for himself one day and realized how comfy it was so he had to bring in more. Carrie Mauritson, Clay’s wife, shared four different soil samples with us depicting the different areas they had chosen for grape growing. The example drove home the different terroir (earth and conditions) making up their wines.

During the tour we met Clay in his laboratory tasting samples. His energy was palatable for his task at hand, surprising, as they were also knee deep in harvest at the time.

Tasting Mauritson

2012 Sauvignon Blanc, Dry Creek Valley

Allspice, grapefruit, mown grass, dried apples, lemon zest; kiwi, mango, crisp acidity, titillating finish.

2012 Chardonnay, Alexander Valley

Buttery, salted caramel, lightly toasted oak; nice oaky Chardonnay, malolactic acid, mouth-coating viscosity.

2012 Zinfandel, Dry creek Valley (They make 7 Rockpile zinfandels, this is their signature Zinfandel.)

Smooth chocolaty nose with hints of strawberry, to dark fruit; balanced fruit to pepper to tannin.

2012 Westphall Ridge Rockpile single vineyard (highest elevation)

Smoky, fruit-forward dark fruits; tannic, dark chocolate finish.

2012 Jack’s Cabin Rockpile single vineyard (lowest elevation)

Sweet dark fruit, slight port qualities, smoke, hay; great fruit and juicy finish.

2011 Rockpile Syrah, Madrone Spring Vineyard

Earthy, leather, violet; biting fruit, eucalyptus, peppery finish.

2010 Sonoma County Cabernet Sauvignon

Sweet plums, white pepper, bark; dry, tannic yet full-blown dusty fruit.

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Georgos Nu-Greek Wines Paired at Cafe Del Rey

February 23, 2018 by evebushman Leave a Comment

During a wonderfully paired four-course luncheon at Cafe Del Rey in Marina Del Rey, with wines from Georgos Nu-Greek Wines, we sampled the wines listed below. But before we got started we (the “we” being the #LaWineWriters group run by fellow writer Cori Solomon) reviewed the tech sheets in front of us.

About Georgos Nu-Greek Wines

Georgós (Zanganas) believes that the wines represent not only super-premium quality and flavor profiles at a value, but also a healthful choice in wine, which he calls “nu.”… wines are blended, finished and bottled at Deerfield Ranch Winery in Kenwood, Sonoma Valley…And for Georgós, the “nu” extends across the winemaking process. He explains: “We hand-pick and triple hand-sort all of our grapes to remove anything foreign—bad grapes, stems, foreign objects—’everything but the grapes.’ In the end, we only have the best quality grapes…

Robert Rex, the winemaker for Deerfield in Sonoma, is in partnership with Georgos to make the wines in Sonoma, some with 100% juice from Greece, and some blended with Sonoma grown varietals.

I had figured that it would be nearly impossible to graft the Greek varietals to our vines successfully as our terroir is completely different, for one in Greece the vineyards are completely dry farmed. I have had plenty of wines made from imported juice as well, and most if not all have been very good, so with that said, I was looking forward to the tasting.

The Wines and Menu (my tasting notes, starting with EB, follow theirs)

The wines combine “unforgettable names of the Greek island with mythology.”

Santorini, “Sophia’s Smile”: a 2016 Assyrtiko similar to a dry, crisp Sauvignon Blanc that has citrus aromas with a rich, earthy mineral character, and the acidity to stand up to meat and seafood with notes of lemon and apple. Unoaked. EB: Pale gold to hay in color, aromas of lemon-lime, pear, white peach and wet stones. On the mouth there was that lemon again, pear, mild acidity and a nice light finish. This was served with a Caesar Flat Bread that refreshed the palate and did something amazing to the wine.

Ios, “Aphrodite’s Kiss”: a 2016 Dry Rosé of Agiorgitiko (until recently the most commonly cultivated grape in Greece) that has all of the flavor of a Pinot Noir with the crispness of a Sauvignon Blanc. Fermented with skins on for 16 hours, it contains hints of apple and peach. Unoaked. EB: The color of a dark peach with aromas of rose petal and earth, followed by flavors of pink grapefruit, tart peaches, lemon and ash. This was our aperitif wine! Worked well!

Mykonos, “Wine of Hercules”: a 2013 vintage Agiorgitiko in the Pinot Noir style that is both light and delicate yet flavor-forward in a Burgundy tradition, with a nose of strawberry patch, a touch of allspice, pepper and sandalwood. Earthy flavors include maitake with a pleasant and multi-layered finish offering faint notes of licorice. EB: Very dark red with a brown edge, indicative of a heavier style wine other than a Pinot, and/or an aged wine. This means nothing compared to aroma and flavor, just an observation. But, then again, maybe it did matter as I got aromas of ripe black cherry, dark chocolate, dust and earth. But what fun I had when I tasted it and got that tart red cherry, raisin and a very dry finish. So the aromas spelled something else to me, but the taste was more Pinot Noir-like. We had this with an amazing dish of Seared Scallop, with tomato aguadulce, and butternut squash!

Ithaka, “Penelope’s Spell”: a 2014 blend of California Cabernet and Old World grapes that is dry and big, yet gentle for a Cabernet. It’s perfectly balanced and delicious. The nose is a true Cabernet, offering bits of leather, currants, and blackberries. EB: The label reads Cab and nothing else so that tells me it’s at least 75% Cab. The color was a deep red, aromas of crushed blueberry, stems, chocolate covered cherries and a bit of mushroom. On the palate I noted big red to black fruit, firm tannins and a long finish. This was served alongside lovely NZ Lamb Lollies with polenta, Brussels sprouts and coffee currant sauce.

Corfu, “Siren’s Lure”: Georgós third vintage, 2014 Cabernet blend aged a year in the barrel, where Cabernet Sauvignon forms the base, Cabernet Franc gives lift, Malbec adds allure, and Merlot adds enchantment. EB: This would prove to be my favorite wine of the tasting. The label didn’t give the percentage of Greek juice in this wine. A deep purple in color, and a nose of a Bordeaux blend with notes of blueberry, blackberry, violets and bark. It had a nice mouth coating viscosity, with that same blue and black fruit, medium acid and extremely well balanced. The prices for these wines were $18 to $35 I guessed this one to be the $35 bottle, if not, it should be. With the pairing, mouthwatering Kobe Bolognese with tomato, onion and penne, a sweetness to the wine came forward.

Vintage Eve 10/2014 Sonoma Part One: First Time at Ramey and Mazzocco

February 20, 2018 by evebushman Leave a Comment

I haven’t been to Sonoma in over five years. It’s a large wine area to cover and this time I focused on Healdsburg wineries that had created a buzz: Ramey Wine Cellars, Mazzocco Sonoma Vineyards and Winery, Seghesio Family Vineyards, and Mauritson Family Winery. (2018 update: Part Two, on Seghesio Family Vineyards and Mauritson Family Winery, will run in my column on next Tuesday 2/27/18.)

Ramey Wine Cellars

http://www.rameywine.com

David Ramey, winemaker and proprietor, shoveled his first grapes in 1978, after attending UC Santa Cruz and then later to Davis for a masters in enology. Ramey’s first harvests were in Sonoma in ‘78 and France in ‘79 at Jean-Pierre Moueix. (Petrus was one the wineries also managed by Moueix.) Ramey came back in ‘80 and then spent the next 22 years at Simi, Matanzas Creek, Château Petrus again, Chalk Hill, Dominus and Rudd.

In ‘96 Ramey had the opportunity to make his own wine, a Chardonnay from Hyde Vineyard. Once his wife agreed, he made 260 cases in his first vintage. Today Ramey has released the 2011 from the exact same vineyard. Ramey Wine Cellars makes 40,000 cases, in what Ramey calls a “large small winery.” Co-owned with his wife, Ramey has no partners or investors.

Ramey told us that he purchased a vineyard with an old “Hop Kiln” on the property. He plans on converting the hop kiln into a tasting room and building caves for a winery. The property sits along the Russian River and is called Westside Farms. It has 42 acres planted to Chardonnay and Pinot Noir. He is working on the permitting process now and would like to complete the project by 2017.

In 1987 at Matanzas Creek Winery, Ramey was one of the first winemakers in California to whole cluster press Chardonnay grapes, and he is considered a legend in the industry. His Chardonnays are made in a French Burgundian style and flavor, and he goes for more “lift” with California ripening grapes. None of the wines are filtered; they are fined using traditional French methods.

Communications Director Alexandra O’Gorman led us through a tasting of four whites and four reds.

(Aroma and flavor notes separated by 😉

2012 Sonoma Coast Chardonnay (2012 – 2014 all drought years*)

The only one that was cloudy, definitely due to being unfiltered; oak, butter, crisp apple; tart apples, white pepper, nice bite with a long acidic finish. Like a Sauvignon Blanc with some oak notes.

2012 Russian River Valley Chardonnay

Lemon lime, grapefruit, vanilla; toasted oak, same fruit, not as acidic a finish, more balanced.

2011 Ritchie Vineyard Chardonnay

Pear, cinnamon, creamy; tart, acidic, oak more prominent on palate, nice balanced finish.

2011 Hyde Vineyard Chardonnay

Rose gardens, butterscotch, medium toasted oak; more oak, moist yet dry, tart Granny Smith apples.

2012 Sonoma Coast Syrah (Make 2 different Syrahs per year)

Pungent plums, juicy blackberry and black cherry, spice rack, mulled wine notes; beautiful, stemmy, lots of black pepper and dried dark fruit. ‘

2012 Claret

Bright red to blue fruits, black pepper, smoke; Exceptional blend of fruit from all over Napa Valley, dry, cigar, dark chocolate. Cabernet Sauvignon, Merlot, Malbec, Syrah, Cabernet Franc, Petit Verdot. ‘

2012 Napa Valley Cabernet Sauvignon (Ramey makes four different Cabernet Sauvignon based wines per year.)

Balanced fruit and spice on the nose, including cherry, menthol; great dark drying fruit, not too peppery, ready to drink.

2011 Annum Cabernet Sauvignon (25% Cabernet Franc)

Velvety rose, plum, cigar box; deep and dark fruit, not too much pepper, lovely balance.

*As far as any issues caused by the drought, in 2014 Ramey received 20% more fruit than anticipated.

Mazzocco Sonoma

http://www.mazzocco.com

Touring the outdoor winery with our charming winemaker, Antoine Favero, proved to be a hoot! Favero’s wit and charm got me past any fear of climbing stair after to stair to get a view of sweet bubbling fermenting grape juice, the local Sonoma airport and piles of reusable grape compost. We also tasted sun-sweetened Cabernet grapes in their clusters fresh from harvest!

Most of the harvested grapes are only fermented via natural yeast according to Favero. The winery was built in the ‘80s and is one of the rare ones that is all outdoors. The barrel room didn’t have any electric cooling units; instead the unique ceiling was built to bring in the cool air, and, as an added gift, it was beautiful to look up at.

After my travel pal Claudia Sheridan practiced the art of “punch down” we returned to the tasting room to sample a few award winning wines (see tasting notes below) and later, enjoy a picnic lunch with Favero.

Best of Class and Double Gold medals

2012 Stuhlmuller Reserve Chardonnay

Oak, cream and butter aroma notes followed by tart lemon lime and creamy finish.

2012 Zinfandel, Briar

Red cherries, mint; spicy, light tannins, long finish.

2012 Zinfandel, Sullivan

More mature darker fruit, bursting cherries, dusty plums, charred oak; pungent dark fruit, greet-me-in-the-face spice and pepper.

2012 Zinfandel, Pony Reserve

Red, blue and black fruit, black pepper, dark dry chocolate; blue fruit, chocolate again.

2012 Zinfandel, Maple Reserve

Milk chocolate, cracked green pepper, spicy; Nice balance of fruit and spice, drink now with or without food, just go for it.

2012 Zinfandel, Smith Orchard Reserve

Perfumy nose, flower garden, dark fruit, cracked black pepper; intense, spicy, very good.

2012 Antoine Philippe Reserve (Zinfandel blend)

The most balanced nose with notes of dust, crushed spices, good and fruity; milk to dark chocolate, incredible balance, smooth – shoot me that is good. (Favero sent us home with a bottle and an ice chest; this bottle, opened and in the car most of the time, lasted three days and could’ve gone longer.)

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