Eve's Wine 101

Pacific International Liquor Announces Arrival of Ginjo Style KOBE SAKE

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LOS ANGELES, April 18, 2022 /PRNewswire/ — A revolutionary new sake, “KOBE,” has been born. With premium Ginjo aroma, it can be enjoyed casually as cold sake. Its alcohol content is 11.5%, as light as wine. If you believe sake tastes harsh, KOBE SAKE is surprisingly smooth and crisp. KOBE SAKE can also be enjoyed in a variety of cocktails. This is because the brewer’s skill has resulted in a fine balance of distinctiveness and taste.

The city of Kobe is known as the oldest sake-producing area (for 700 years), and it produces more than 25% of all the sake produced in the entire country. Sake made in Kobe is believed to be the best because of its excellent local weather, the quality of its rice and water, and the skill of its brewers.

After nearly 300 years of national isolation, Japan opened the Port of Kobe on January 1, 1868, allowing Kobe to develop into an international port city. Kobe attracts many Americans and Europeans, many of whom establish their residences there. Through their influence, Western food, clothes, and entertainment found their way into Japanese culture, making Kobe one of the first cities in Japan to be introduced to foreign culture.

The Meiji and Taisho periods’ cityscape and culture still remain in present day Kobe. In fact, KOBE SAKE’s label design depicts the integrated image.

Kobe is also known as the birthplace of Japanese jazz and cinema. Other products developed in Kobe include clothes, bread, confectionery, and beef, which remain signature goods of Kobe to this day.

Today, nearly 50,000 people from more than 100 countries live in Kobe. As sake has become more popular worldwide, one-third of visitors to the sake breweries in Kobe are foreigners. As Kobe cherishes both its traditional and foreign cultures, KOBE SAKE will be another cultural contribution by the city of Kobe, Japan.

If you would like more information about this topic, please contact us kobesake.com

Choosing My First Wine For Others

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The other day I was reminded of the first time I had been asked to select wine for others. And it was over 25 years ago. My friend Timmy D, an executive in the TV industry, asked me to attend an awards luncheon with him as his guest. I thought, cool, haven’t done that before.

At Mondavi winery honing my craft!

We were seated in a circle, a group of about ten or twelve, and handed the menu of what we would be served. I don’t recall any choices, there was amuse bouche, a salad, our entrée and a dessert, if I recall correctly. Luckily there was an accompanying wine list with a dozen or so choices. I was tickled to look that over, and even more tickled when Timmy asked me to select the wine for the group!

(When I think back I think, bravo Tim. He hadn’t asked the group if they would like me to select their wine, and as he was a busy executive on a popular series, I’m sure he hadn’t taken the time beforehand to tell his crew about me. Not even sure, now that I think about it, if there wasn’t someone else seated at that round table better equipped than I.)

To this day I have no idea what the rest of the table thought of this 20-something tall blond Amazon, that was unknown by all, and why I had been tasked with this duty. I think Timmy just told them that I was some kind of a wine lover, at that time avidly reading every issue of Wine Spectator from cover to cover – an annual gift courtesy Timmy. I wasn’t yet writing about, or seriously studying, wine.

To this day I also don’t recall what wine I ordered but I do remember studying the food menu with the wine list, asking the guests what their preferences were, and selecting the bottles.

The show itself was a blur, literally, as I had forgotten to bring my eyeglasses. I dimly remember Steven Segal striding across the stage, and only recognized him because you could see his staggeringly tall frame and his signature slicked back ponytail from any distance! My thrill was being at that table, and for one brief moment, being the one in command, not Segal.

The wine came. The food came. Both were consumed with many nods, agreeing that the pairing was quite tasty. This was thrilling for me!

I will never forget this day, and how Timmy and the rest of his associates at the table made me feel. It may have been one of many moments that made me want to devote myself 100% to wine. It certainly pushed me forward to wanting to taste more, experience more, and do more with wine.

Do you remember your first experience taking command of a situation – involving wine?

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.

How was the 2022 Universal Whisky Experience?

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Color me and 13 other pals happy as we were just one whisky-loving group that attended the 2022 Universal Whisky Experience, aka the Nth, a couple of weeks ago. It’s taken me that long to absorb everything we got to taste!

The event, now celebrating its tenth year, is the pinnacle of whisky tasting – and learning – events. (Google the name Universal Whisky if you don’t believe me!) And after a couple of Covid years it was great to see several of the same enthusiasts we hadn’t seen in so long! Some had gone all out in getting the multi-event ticket, the “High Roller”, while many of us were happy with the “Connoisseur” experience that gave us three hours of heaven with more opportunities to taste than any one of us could fully take advantage of – there were so many tables with rare and unique bottles to share! Not to mention Master Distillers, blenders and knowledgeable brand ambassadors.

Some of my favorites; 26 Year Old Grande Couronne Glenfiddich, Ichiro’s Malt The Single Cask, Richter’s 20 Year Old Bourbon, Glenmorangie 18 Year Old, Komagatake Single Malt Japanese Whisky and their IPA Cask Finish, Frapin XO and Extra Cognacs, Kavalan Sherry Cask (single cask) and their Sherry Oak, Stellum Rye Cask Strength, Bhakti 27-07 (Brandy and Armagnac), Jefferson’s Ocean Rye, Highland Park 15 Year Old Viking Heart and their 18 Year Old, 21 Year Old Balvenie, and Royal Salute 21 Year Old…

Some comments from friends on social media included:

Rolex Whisky, aka Gavin Linde, “…what a weekend of #whisky and friendships. We drank a lot lot of #rarewhisky it was mind blowing the selection this year for the 10 Nth…Another fun time in Vegas for Universal Whisky Experience and the pours this year were nuts. Good time, and mind blowing whiskies and of course a lot of good food.”

SipWithMeLV, aka Ashley Norris, “The Nth was truly a spectacular experience and should be included on every whiskey lovers bucket list. The selection was unmatched, and the incredible people representing their brand and telling their story was inspiring.”

scotchy_scotch_scotch, aka Erik Kluver, “(At) Universal Whisky – quality friends, conversations, and spirits with an opportunity to wear a suit and tie, yes, say no more. So many delicious spirits, too little time to taste them all sufficiently. I, however, put forth a noble effort, sampling single malts, cognacs, bourbons…ryes and tequilas. Benriach 25yr, a true banger, set things off right, after which I encountered delightful whiskey after whiskey, then cognac, and back to whiskey mostly. Limiting myself to products I had never experienced before, the standouts for me were Benriach 25yr, Westward Sourdough, Frapin, and Gordon and MacPhail’s Scapa.

Lance Martin, “Great evening of whiskey and friends: discovering a Swiss single malt, a sublime 19 year old Ardberg, an 18 year Highland Park that was perfection in a glass, and a once in a lifetime chance to discuss The Dalmore with Richard Patterson himself. What a night!”

Drammers Club, “…last night was an embarrassment of riches here in Vegas at the Nth Universal Whisky Experience. So many friends In town, there was barely any time to drink (we made due somehow, ha).” (Charlie Prince, the president of this global club, had a LOT more to say on the event. Scroll to the bottom of his recent newsletter to read all about it and see more photos.)

Moe Hafizi, “Great variety of whiskeys, bourbon and tequila. Enjoyed (everything) very much.

Linda Hafizi, “Whisky tasting at the Wynn…lots of tasting going on, a great night, thank you Eve and Eddie Bushman.

David Tinoco, “Fun weekend in Vegas for the Nth Ultimate Whisky and Spirits Experience. Good friends, good pours, good food!”

Founder Mahesh Patel, “Thanking everyone for supporting us to reach our 10 year anniversary and making the Nth a spectacular Luxury Whisky And Spirits Experience in the World.”

Vendors included Camus, Dewar’s, Garrison Brothers, Tomatin, Gordon and MacPhail, Benromach, Wild Turkey, Woodford Reserve, Heaven Hill, Jack Daniel’s, Whistle Pig, The BenRiach, Westward Whiskey, Cincoro Tequila, Bulleitt, Fable Whisky, Loch Lomond, Hine, Martell, Green Spot, Glengoyne, Oban, Mortlach, Laphroaig, Royal Brackla, The Macallan, Aberfeldy, Yellow Spot, Chivas, Highland Park, Duncan Taylor, Aberlour, Yamazaki, Booker’s, Bowmore, Hennessy, The Glenlivet, Glen Scotia, Glenfiddich, Glenfarclas, Hibiki, Old Pulteney, Kavalan, Knob Creek, Paul John, Nikka, Cognac Frapin, Westland, Littlemill, Maker’s Mark, Lagavulin, Michters, Johnnie Walker, Ancnoc, The Balvenie, Glenmorangie, Santa Teresa, Tequila Patron, Jim Beam, Ardbeg, The Glenrothes, The Dalmore, Balblair, Hardy, Glenturret, Royal Salute, Midleton Distillery, Bhakta Spirits and Frey Ranch.

Follow The Universal Whisky Experience so you don’t miss the 2023 event!

Universal Whisky Experience
https://www.instagram.com/universalwhisky/
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 (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.

Reviewing the book, Malbec Mon Amour, by Laura Catena and Alejandro Vigil

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Recently offered a book written by a vintner I’ve met and admired for a long time, from a country I haven’t visited, and I jumped on it. Filling in the blanks, I’m sharing details from the publisher, my review of the book and their latest vintage below.

From the Publisher

I wanted to introduce you to a whimsical, yet informative book that has been in the works for over ten years, written by Laura Catena and Bodega Catena Zapata’s oenologist Alejandro Vigil.

Malbec mon amour tells the story of Malbec, a story of near extinction, rebirth and in a joyful end, the story of how a plant has elevated the lives of millions of people for over 2,000 years. Laura and Alejandro had the vision of a book that would reflect the fun and inspiration that Alejandro and Laura experienced in their daily rides throughout the vineyards of Mendoza.  Why “mon amour”? Well, Alejandro Vigil has Malbec tattooed on his arm, and Laura’s family’s journey from Italy to Argentina began 120 years ago with a plant of Malbec.

Alejandro and Laura see the world of wine, its ancient history, its terroir, its people, its soils and climate in very romantic and artistic terms. But at the same time, they are both scientists. This illustrated book combines the art and science of wine in a way that has never been done before. It tells the story of how the Malbec variety went from fame to near-extinction and back, and why Malbec is so much more than a wine variety. It is a wine that tells the history of humanity and the journey of immigrants and plants across continents.

The book is currently available on Amazon in North America, Central America, Latin America, and Europe.

Book Review

What a gorgeous book, from the front cover through to the pages, inviting me to really want to get into it and into it I did! As well as the sample of their 2019 Malbec! Get your own book to see the pages and what’s inside, these are my takeaways:

  • “According to oral tradition, the Malbec grape expanded from its native Cahors to Bordeaux in the 18th century, introduced by a Hungarian winemaker called Malbeck or Malbek. In Bordeaux, producers used it to lend more color to their claret.”
  • Malbec may have been known as “the black wine” due to harvesting at night or the color that stained people’s teeth and tongue.
  • At one time England’s Henry III personally protected Cahors Malbec so that Bordeaux officials could not limit any sales or its transportation. And King Francis I of France liked Malbec so much that it was known as the King’s Plant, Plante du Roi.
  • One of our authors, Laura Catena, visited Cahors as a “pilgrimage to the original home of Malbec” studying the history and meeting with experts.
  • Malbec was just behind Cabernet Sauvignon, as the second most important variety, during the 1855 classification in Bordeaux. The grape was first planted in Argentina in 1853, from vines from Bordeaux, and resulted in a low yield and high quality wine.
  • When Phylloxera “wiped Malbec off the map” in Bordeaux it was replaced with Merlot. However, at the same time, Malbec was still doing well in Argentina.
  • Manual wine presses were used until the 1950s, some wineries still use this method for “uva francesca” aka the French grape known as Malbec.
  • Mendoza, Argentina, is the fifth largest wine producer in the world with 345,000 acres under vine, from hundreds of wineries. Many export their wines worldwide.
  • By the end of the 1970s there had been a financial crisis that changed grape production, Malbec was removed for higher-yielding varietals and “most Argentine wines were characterized by somewhat oxidized aromas, a soft mouthfeel, low aromatic intensity and little varietal typicity.”
  • In 1984 winemaker Nicolas Catena Zapata had just returned from a tour of Napa, and felt that if Napa could compete with the French (Judgement of Paris) so could Argentina. He planted Chardonnay and Cabernet Sauvignon, updated his winemaking practices and hired Paul Hobbs, a well-known and respected consultant from California.
  • “Catena Zapata has the largest selection of Malbec plants in the world.” The Catena Institute, where Alejandro Vigil works as a soil specialist, evaluates the soil’s “behavior with every vintage.” There is a lot of information on how soil effects terroir – and aromas in the finished product.
  • Mendoza is a desert, with an average of eight inches of rain per year, and water is 260 to 660 underground. The area requires drip irrigation, and this is generally used prior to bud break.
  • The book includes the Winkler Scale of the micro-climates of Mendoza, the Winkler Index charting temperature, the history of the Catena Institute, detailed descriptions of the Malbec vineyards in Mendoza, Uco Valley and other regions, as well as dozens of illustrations, photographs and maps.

Tasting 2019 Catena Malbec

A regal dark purple color, and a nose full of fresh lush fruit – juicy blackberry, crushed plums, blueberry – followed by hints of tri-color peppercorns, bark, moss and very dark sweetened chocolate. The taste reminded me of a bowl of fresh cut fruit – the same as on the nose – as well as layers of dark spices and drying tannins for a lingering finish. I didn’t have my sample with any food, and I didn’t need to. Well done.

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.

Singular bottle of 27-litre 2003 Sine Qua Non The Inaugural Syrah to Command Auction

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Los Angeles – The Legacy Cellar Foundation will unveil its first fundraiser in grand fashion with a wine of legends: the singular 27-liter bottle of 2003 Sine Qua Non The Inaugural Syrah. The 100-point wine, a generous donation from The Wine Advocate founder, Robert M. Parker, Jr., will be served at “A Goliath 60th Celebration” benefiting St. Jude Children’s Research Hospital® and its mission of “Finding cures. Saving children.®” on Saturday, May 14. The wine will be served alongside dinner prepared by James Beard award winning chef, Nancy Silverton and Steve Samson, chef and owner of Superfine and Rossoblu.

Legacy Cellar Foundation Director Garth Hodgdon.

The intimate, unprecedented affair will be held at a private residence in Bel Air, California. The opportunity to savor the one-of-a-kind wine and dinner is limited to 60 St. Jude supporters to commemorate the 60th anniversary of St. Jude Children’s Research Hospital, founded in 1962. The evening will honor the legacy of St. Jude founder Danny Thomas and his family, which has carried on his dream. Thomas’ vision for the organization was as rare today as it was then: a research hospital where children with catastrophic diseases receive care and treatment regardless of their ability to pay.

“Through the generosity of Robert M. Parker, Jr. we are thrilled to support his desire to raise much- valued resources for St. Jude Children’s Research Hospital with this incredible wine, the only bottle of its kind,” said Garth Hodgdon, director of The Legacy Cellar Foundation. Attendance is in such high demand that much of the event is already committed and Hodgdon estimates that a minimum of $3 million will be raised through the once-in-a-lifetime dinner. Tickets may be purchased by contacting St. Jude here.

Because of generous donors and events like this, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Plus, treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since it opened in 1962. St. Jude won’t stop until no child dies from cancer.

“We are so very grateful that the Legacy Cellar Foundation will help celebrate 60 years of St. Jude advancing lifesaving research and treatment,” said Richard C. Shadyac Jr., president and CEO of ALSAC, the fundraising organization for St. Jude Children’s Research Hospital. “The funds raised from this gala will make a difference now and in the future of childhood cancer patients by helping St. Jude with its six- year, $11.5 billion strategic plan which includes tripling its global investment and impacting more of the 400,000 kids around the world with cancer each year.”

The inaugural fundraiser for The Legacy Cellar Foundation champions its mission “to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts.” Parker, who plans to pull from his impressive wine collection to raise money for causes important to him and his family, personally selected St. Jude for this initial donation.

More than 20 years ago, Parker, who is widely regarded as the most influential wine critic in the world, recognized the exceptional quality of the harvest and tasked Sine Qua Non’s winemaker, Manfred Krankl, with a commemorative, Goliath bottle. He sought to one day open the bottle for a special occasion, and now, in recognition of the bottle’s tremendous worth, is donating the wine to raise money for St. Jude.

“I’m thrilled to be a part of the inaugural fundraiser for The Legacy Cellar Foundation, which provides an innovative new model that makes it possible for me to give 100% of the proceeds from the donation of this wine to St. Jude Children’s Research Hospital,” said Parker. “This incredibly special one-of-a-kind bottle from my personal cellar will be converted into a multimillion-dollar gift to honor St. Jude’s Goliath 60th anniversary and advance cures, and means of prevention, for pediatric catastrophic diseases through research and treatment.”

The 2003 Syrah is the first made entirely from Sine Qua Non’s Eleven Confessions’ vineyard in the cool Santa Rita Hills appellation. Made from 97% Syrah and 3% Viognier, the wine was bottled in 2007 after 38.5 months of aging in French oak. The 2003 vintage precipitated what has become a storied and magical career for Krankl. Parker’s 100-point review of the wine by The Wine Advocate described it as:

“The mind-boggling 2003 The Inaugural Syrah is an emotional experience to taste as well as drink. Aged 38 1/2 months in French oak, it was fashioned entirely from the Eleven Confessions Vineyard, which is planted with Syrah clones #470, 174, and the Estrella River and Alban field selections. This stunning Syrah boasts a magnificent bouquet of spring flowers, blueberries, blackberries, charcoal, licorice, and roasted meats. It hits the palate with remarkable intensity, purity, and full-bodied power, but it somehow manages to dance across the taste buds with the gracefulness of a ballerina.”

Enlisted to prepare a main course to match such an exceptional wine is none other than Silverton, who famously founded La Brea Bakery and later Campanile with her former husband, the late Mark Peel, and Krankl, who led the wine program for the James Beard Award-winning restaurant. After the sale of La Brea Bakery in 2003, Krankl dedicated his full efforts to Sine Qua Non and it was that same year that the 27-litre bottle of Sine Qua Non The Inaugural Syrah was bottled.

Silverton attended Le Cordon Bleu in London and launched her culinary career in the early 1980s as pastry chef of Wolfgang Puck’s original Spago, during which time she penned her first cookbook, “Desserts.” After selling La Brea Bakery, which had become the largest artisanal bakery in the United States, she opened Osteria Mozza, Nancy’s Fancy and Pizzette. Silverton was most recently named Culinary Ambassador of The Farmhouse at Ojai Valley Inn.

More information about The Legacy Cellar Foundation can be found at www.legacycellar.org; and more information about St. Jude Children’s Research Hospital can be found at www.stjude.org.

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About The Legacy Cellar Foundation:

The Legacy Cellar Foundation is a 501c3 donor-advised fund that will collect, authenticate and liquidate wine collections for charitable purposes. The organization’s mission is to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts. More information about The Legacy Cellar Foundation and upcoming events can be found on the website at www.legacycellar.org, as well as on Facebook and Instagram.

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. Treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since the hospital opened more than 50 years ago. St. Jude won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Join the St. Jude mission by visiting stjude.org, liking St. Jude on Facebook, following St. Jude on Twitter, Instagram and TikTok, and subscribing to its YouTube channel.

Discovering Knox and Dobson Ready To Drink Premium Cocktails

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A few weeks ago I attended the Masters of Taste preview in the locker room of the Pasadena Rose Bowl. The participants that evening were a sampling from the main event and it’s safe to say that that event, held April 3 and also written about in this blog, were all masters of their craft in dining, desserts and beverages. As this is a wine and spirits blog, it’s only apropos that I share the one boozy item that stood out. You’ll be surprised to learn that it was a classy bottled cocktail – newly minted from a company called Knox and Dobson – with the most amazing flavors and the same ABV as any cocktail you would order in a fine bar.

At the preview I just inhaled samples of two of the four the company had created. This was their recent social media post about the pre-event, “Our first event at the Masters of Taste Media Preview serving our Knox & Dobson Martini, Old Fashioned, Improved Whiskey Cocktail and Rye Manhattan cocktails CRAFT ON DRAFT!” (From Eve: the idea that you can get a cocktail on draft instead of batched sounded incredible, and they were.  Some busy bartenders make their more popular cocktails in advance, and keep them in glass or plastic in the well of the bar to serve as needed.)

I did speak with Creative Director Peter Lloyd Jones for a moment (they were slammed at this pre-event) and learned that they came up with the idea while working at the popular Raymond 1886 in Pasadena. Imagine a pre-made cocktail made by mixologists that you know know their trade well.

Being Eve…well that teaser tasting just wasn’t enough. My visible salivation required that they send me home with samples for full review. This is what happened next.

Each pretty black bottled cocktail serves two drinks. I had four different bottled cocktails, and being the good sport I am known to be, I shared all of them with my husband. Below are the cocktails and what we thought of each:

Per their recommendation, I kept them in the refrigerator (they also suggested that you can store in the freezer) before serving.

Martini

“Aromatic gin martini, hint of dry vermouth, citrus, slightly earthy, juniper forward and refreshing.”

EB: I’m a Gin Martini girl. With that said I usually add a little Lillet Blanc (White Bordeaux wine with quinine and other botanicals) and/or an orange peel when I make one at home. Not wanting to change a thing, I tried the K and D as it was made, and it was pretty perfect. Crisp, definitely earthy with savory Umami notes as well – and I could imagine it as a perfect pairing with sushi. Interesting.

Old Fashioned

“Straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters. Enjoy the taste of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove and American oak.”

EB: Lively spices, toasted oak and dried citrus fruit on the nose and palate – so much more than in your average Old Fashioned! Had to wonder how they did that. Really tickled my taste buds on the first sip. Looks like I need to buy orange oil, it may have been what gave the cocktail a slight orange glow too. Maybe the orange oil brings out the spice. Very tasty stuff.

Improved Whiskey Cocktail

“Made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters. This cocktail has a spiced flavor profile and is combined with American oak, citrus, along with bright and deep cherry notes.”

EB: Sweet, smoky, spicy and citrusy on the nose. (My favorite combination in a brown spirit cocktail!) Lots of cinnamon and sweet charred oak on the palate, the drink is very much spice-driven. The citrus elements joined the spice, dancing across my tongue, and together they held on for a long finish, making all of the notes come together for a home run.

Rye Manhattan

“Rye Manhattan cocktail with straight aged rye whiskey, sweet vermouth and Angostura bitters. Combined with aged whiskey, the aromatic Italian-style Vermouth makes for a terrific flavor profile with spices, citrus and charred oak wood.”

EB: Lots of fresh orange on the nose, the bitters and warm oak that I just wanted to cozy up to! The spice comes out forward on the palate; the oak is strong as well, then the juicy orange rounds everything out nicely!

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$15 a bottle retail and $10 wholesale. Get yours here: https://shop.knoxanddobson.com/

More info here:

https://www.facebook.com/KnoxandDobson/

https://www.instagram.com/knoxanddobson/

https://www.knoxanddobson.com/

 

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (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.

Delysia Chocolatier Honored As 2022 Best Chocolatier in the Americas

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AUSTIN, TEXAS (PRWEB) – Continuing its award-winning run, Delysia Chocolatier has been named as 2022’s Best Chocolatier and Confectioners in the Americas with the highest honor, Six Star Award: Grand Master Chocolatier by the International Chocolate Salon Awards and Taste TV. The Austin-based chocolatier recently won a Gold medal for their Golden drinking chocolate at the Hot Chocolate Awards in December (2021), as well as a Gold medal for their Merlot Cherry chocolate truffle at the 1st Annual Ruby Chocolate Awards (2021).

Delysia Chocolatier has been awarded a Grand Master Chocolatier in the Americas title a total of nine (9) times, recognizing the chocolatier’s continual excellence in creating delicious, handcrafted confections using only the freshest ingredients and the finest quality of chocolate from sustainably and ethically sourced cacao. The International Chocolate Salon is one of the premier international bodies honoring artisanal and premium chocolate confectioners. To qualify for this title, Delysia Chocolatier received the most votes from the panel of judges, which included national and regional magazines, newspapers, and expert chefs who evaluated hundreds of fine chocolate artisans and large-scale producers.

“It is a true honor to be recognized internationally for a ninth time for our ability to craft unique and delightful confectionery treats across multiple product categories,” says Delysia chef-owner and chocolatier, Nicole Patel. “We push beyond the boundaries of traditional culinary trends by incorporating innovative flavors into our artisanal chocolates. To be recognized once again as a Grand Master Chocolatier is the highest of accolades. We are grateful to all of those who have been a part of our journey to achieving such distinction, and to our dedicated clientele who support our small business.”

In December 2021, Delysia Chocolatier won a Gold medal in Best Overall Drinking Chocolate with the first-ever Golden dark drinking chocolate. Delysia Chocolatier’s Golden Dark drinking chocolate is made with high-quality chocolate that is a luxury in itself. This exceptional beverage gets a glittering shot of opulence courtesy of pure gold chocolate that makes this extravagant beverage as dazzling as it is delicious. The Golden Dark drinking chocolate is intensely rich and flavorful, handcrafted using 72 percent bittersweet chocolate with morsels of gold chocolate dotted throughout the mix. Delysia Chocolatier’s Golden Dark Chocolate was one of three of the brand’s hot chocolate flavors which swept awards at the competition.

In addition to winning multiple recent awards for its drinking chocolates, Delysia Chocolatier won Gold for their Merlot Cherry chocolate truffle and Bronze medal for their Chipotle Orange chocolate truffle at the 1st Annual Ruby Chocolate Awards competition, announced in January 2022. Both of these award-winning ruby chocolate truffles can be enjoyed by purchasing the brand’s Sensual Ruby Collection of chocolate truffles.

Delysia Chocolatier is a woman-owned business, founded by engineer-turned-chocolatier Nicole Patel in 2008. In addition to handcrafting luxurious chocolate confections for life’s every occasion, the brand is well-known for creating overall engaging experiences. Chocolate lovers indulge in the essence of Delysia Chocolatier by unwrapping beautiful, elegantly packaged handmade chocolates, enjoying new and unique flavors infused into chocolates, and learning about how to taste chocolate like a professional in their virtual tasting sessions led personally by the chocolatier. Shoppers can view the brand’s award-winning products and tasting experiences online at Delysia.com.

About Delysia Chocolatier
Delysia Chocolatier is an award-winning artisan chocolate company based in Austin, Texas. Chef-Owner & Chocolatier Nicole Patel, named a Six Star Award Grand Master: Best Chocolatier in the Americas nine (9) times, handcrafts its creations with the care and attention people savor in every flavorful bite. Delysia Chocolatier uses only the finest quality chocolate from sustainable sources and freshest ingredients to create something unique, something memorable, something remarkable. Connect with Delysia Chocolatier on Facebook, Instagram, and Twitter.

California’s Russian River Valley Winegrowers Announces Presenting Sponsorship of Pinot Forum, July 10-12, 2022

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FULTON, CALIF. (PRWEB) – An unrivaled opportunity for wine trade to explore the wines of one of California’s most lauded regions, Pinot Forum will return in Summer 2022. Presented for the first time by Russian River Valley Winegrowers (RRVW), the immersive three-day series of tastings, seminars, and vineyard tours affords attendees an in-depth knowledge of the distinctive Pinot Noirs of Sonoma County’s Russian River Valley. The event brings winemakers, proprietors, and growers together to offer a deep dive into the history and terroir of the region, demonstrate winemaking techniques and showcase the area’s incredible wines. Pinot Forum Presented by Russian River Valley Winegrowers will be held in-person from July 10-12, 2022.

For nearly twenty years, fine wine buyers from across the country have come to Pinot Forum for a hands-on education of Pinot Noirs and winemakers of this esteemed California growing region. This year, the partnership with Russian River Valley Winegrowers has allowed the event to enhance its programming and expand its roster of participating wineries. The addition of the Marketplace Grand Tasting, which will emphasize small wineries new to wholesale alongside artisan local food purveyors, provides even more context for the richness of the region’s food and wine traditions. Up and coming wineries will also pour, giving attendees a first taste at undiscovered brands.

“There’s no better way to experience this mix of highly regarded, well-known wineries along with new players. Between the comprehensive education and connections with winemakers, attendees will come away as experts in Russian River Valley Pinot Noir, one of the most prevalent grape varieties in our northern California area,” said Jesslyn Jackson, executive director, Russian River Valley Winegrowers. “We’re proud to leverage our membership and community base to enrich the seminars, panels and events, and support the ongoing education programs. Pinot Noirs from our region are among the finest in the world, and we can’t wait to welcome our trade partners this summer.”

Other Pinot Forum Presented by Russian River Valley Winegrowers event highlights include master classes, vineyard walks complete with soil pits to highlight soil profiles from around the American Viticultural Area (AVA), farming discussions and winery production tours. The gala Grand Dinner and festive closing Bacchanalia also provide lots of quality time to connect with winemakers and like-minded wine professionals from around the country.

“I am excited to host Pinot Forum Presented by Russian River Valley Winegrowers in-person for 2022. We have even more wineries, wines, and winemakers eager to share what makes our home uniquely special. We are a collaborative group of friends, family, and coworkers who work and play together every day,” said Mari Jones, president, Emeritus Vineyards and chair of Pinot Forum 2022. “Our attendees become part of the history and fabric of the Russian River Valley every year. That’s what makes Pinot Forum different from other educational opportunities.”

Participating Wineries
Ancient Oak, Balletto Vineyards, Bob Cabral Wines, Cartograph Wines, Davis Bynum, Deutsch Family Wine, Domaine Della, Domaine de la Rivière, DNA Vineyards, DuMOL Winery, Emeritus Vineyards, Gary Farrell Winery, Hartford Family Winery, Joseph Jewell Wines, Joseph Swan Winery, Kanzler Family Vineyards, Kosta Browne, La Crema, Lando Wines, Marimar Estate, Martinelli Winery, Merry Edwards Winery, Patz & Hall Winery, Pellegrini Olivet Lane, Ramey Wine Cellars, Ron Rubin Winery, Scherrer Winery, Senses Wines, Siduri Wines, Three Sticks Wines, and Trione Vineyards and Winery. More program participants to be announced.

Application Details
The event is trade focused, and geared toward sommeliers, wine buyers, beverage managers, and fine wine retailers from across the country. Apply now through April 3, 2022, at http://www.pinotforum.com/apply. There is space for only 60 attendees; a lottery of qualified applications will be held, and selected applicants will be confirmed in mid-April. Acceptance into Pinot Forum includes lodging, meals, and all seminars, tastings and events.

COVID Protocols
The health and safety of all participants is a top priority. Pinot Forum will abide by all local and state ordinances in place at the time of the program.

About the Russian River Valley Winegrowers
The Russian River Valley Winegrowers (RRVW) is a community of winemakers and farmers dedicated to producing exceptional wines that showcase the nuance and diversity of California’s Russian River Valley neighborhoods. Members are committed to being good stewards of the land and honoring the area’s rich farming heritage. Founded in 1994, the nonprofit organization is dedicated to driving awareness for its 200 members with marketing, sales and event initiatives that showcase the acclaimed Russian River Valley growing region and its outstanding cool-climate wines. For more information on the Russian River Valley, please email info@rrvw.org or visit http://www.russianrivervalley.org or follow on facebook.com/russianrivervalleywinegrowers, instagram.com/rrvwinegrowers and @RRVWinegrowers.

About Pinot Forum
Russian River Valley Pinot Forum began in 2003, with a mission to educate fine wine buyers about the distinctive characteristics of Pinot Noirs and winemakers of California’s Russian River Valley. Open only to members of the trade, the Forum consists of three days of seminars, tasting and on-site tours to select wineries and vineyards, with cutting-edge winemakers addressing the history of the area, terminology and terroir of the region. Participants are afforded an in-depth view of how and why the Pinot Noirs of the Russian River Valley are distinctive. Visit http://www.pinotforum.com to learn more.

International Pizza Expo and Conference 2022! So Many Great Discoveries!

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Attended my first Pizza Expo last year at the Las Vegas Convention Center. Why would a wine and spirits writer attend a pizza show? Well, considering that all that wonderful cheesy crusty meat-lovers-and-more pizza HAS to be paired with wine or spirits, and I’m there. We got to try some amazing new products, new toppings and new sides. The row of pizza ovens alone made your mouth water! Couldn’t wait to see what the 2022 event had to offer. This was my social media post (photos by Ed Bushman here) with just a sample of what we tried:

Are two conventions in two days too much? Not for us! Yesterday it was the International Pizza Expo where besides pizza, we sampled all of the things that go with pizza including Ken’s Salad Dressings, Grappa and American Whiskey from Gia Distillery, Bel Evo Extra Virgin Olive Oil, Rians La Crema Brûlée and Sicilian Olives from Atalanta Corporation, Melinda’s Hot Sauce, Red Star Yeast, Piancone Epicureo Balsamic Vinegar, A’Siciliana Limonata and Aranciata, La Banderita Tortillas, the wine bar at the Stanislaus booth, Piknik Althena Dolmades, Caputo Cheese, BelGioioso Cheese, Hillshire Farm Pork Chorizo, Blue Bunny Ice Cream, Villa Dolce Gelato Italiano, Liokareas Cold-Fused Olive Oils, Stella’s Gourmet pizza cookies, Ambrosia bar fruits, Sabatino Tartufi Truffles…

Some of the details not mentioned above included:

Ken’s salad dressings are always amazing, this time I inhaled their Balsamic Vinegar dressing that not only works on a salad but also is a great dipping sauce for pizza, fish, chicken and steak.

Having Grappa at the end of a night of pizza and wine is one of my favorite things, so having a yummy Grappa from Moscato grapes by Gia Distillery was just perfect.

Bel Evo Olive Oil, tasted with a little bread, was mouth-watering. I could easily imagine it on a plate with some Piancone Epicureo Balsamic Vinegar for the perfect side dish with any dinner, pizza included.

The Vanilla Bourbon Crema Brûlée and Sicilian Olives from Atalanta Corporation were also yummy. The olives before dinner, or in a Martini with dinner, and that Crema Brûlée – imported from France – is for after dinner, if you have any room left in your tummy.

Melinda’s Craft Pepper Sauces makes more than one kind of hot sauce, check them out for your pals that need hot sauce on – or nearby – their pizza!

A’Siciliana Limonata and (blood oranges from Sicily) Aranciata is a lesser-known sparkling fruit soda company from Italy, and just as good as any other you may have tried. Simply perfect for when you don’t need wine or spirits to enjoy your pizza!

The La Banderita Tortillas served at the Expo were huge wraps for a burrito or a flat bread type of pizza.

I regret not trying the tomatoes from Stanislaus, “THE REAL ITALIAN TOMATO COMPANY” but I did appreciate sitting in their large booth, tasting Coppola wine and being serenaded by their guitarist.

I simply adore stuffed grape leaves and would love to see this offered more frequently at Italian restaurants as a side. The great tasting ones from Piknik Althena were a great find at the Expo.

Served with flavored olive oil, Caputo Cheeses were a first for me. Yummy stuff that deserves attention on or off your pizza.

Finding large display cases of BelGioioso “Italian cheese made in the USA” made my day! Why? My Italian mama, who passed away this year, was a huge fan of their sharp Provolone. So, of course, I had to have a slice…or two. Their cheeses are easily found in the deli section of most supermarkets.

Hillshire Farm had a huge booth, making soft tacos with all different kinds of their meats. The Pork Chorizo was amazing, and I had no clue that they even made it, and I will definitely look for that on my next pizza!

I was looking for the Blue Bunny Ice Cream booth from the moment I got to the Expo. They serve up a small crunchy topping cone and a layered sundae. Always delicious. This time one of the staffers at the Stanislaus booth saw me with my cone, called me over, and told me to try it with their olive oil. It was life changing. Both should be offered in a pizza restaurant IMHO!

How about a salted caramel ice cream sandwich from Villa Dolce Gelato Italiano to cleanse your palate after that pizza pie you had for dinner? Yes please! Gelato is the ticket!

Do Greek olive oils, made from Greek Kalamata olives of course, with infusions like basil, sage or garlic sound good to you? Trying Liokareas Cold-Fused Olive Oils without any bread or vinegar…and they were really different. Look for these oils and buy them!

Greek Olive Oils! (Pizza Expo Photos by Ed Bushman.)

If you love shaved truffles on pizza or pasta look for Sabatino Tartufi Truffles that come in different flavors for that perfect taste you are looking for.

You know those big cookies some restaurants serve in the round tin, topped with ice cream? The brand Stella’s Gourmet Pizza Cookies is the real deal, moist and full of flavor. And you know what else I’m going say…another perfect pizza finisher after pizza!

Personal note: No actual pizza mentioned above? I sampled a lot of pizza made with different types of cheeses, sauces, dough and toppings, and I must say that if you have any allergies, or a need to only eat vegan or vegetable-made cheeses, toppings or crusts, pizzerias have many options for you these days.

https://www.instagram.com/pizzaexpo/

https://www.facebook.com/PizzaExpo

https://pizzaexpo.pizzatoday.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (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.

Purity Breaks Top 10 Brands of Premium Priced Vodka in the United States

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ELLINGE CASTLE, Sweden /PRNewswire/ — Purity is now a top 10 super premium priced vodka brand in the United States based on 26-week Nielsen dollar sales.

Purity Connoisseur 51 Reserve Organic Vodka is made from natural ingredients, its prize-winning flavors come from the combination of organic barley and wheat, distilled slowly with low heat multiple times. The heart of Purity Connoisseur 51 Reserve is distilled 51 times to maximize flavor as well as smoothness. As a family- owned, craft, organic distillery we are so pleased when consumers and critics alike praise Purity for its quality versus more industrial producers.

PURITY is committed to making the best tasting, highest rated organic spirits in the world. Purity has earned hundreds of international awards in blind tasting as well as sustainability.

Purity Vodka is comprised of three award winning straight vodkas. In 2021 all Purity Vodka offerings earned a 93+ point rating and Purity Connoisseur 51 Organic Vodka took top honors with a 95-point rating. The highest rated Vodka the last 5 years by Wine Enthusiast Magazine.

PURITY is now available for purchase in store and online in more than 25 US States.

“To become a Top 10 Super Premium Vodka brand indicates we have earned the recommendation of expert retail and on-premise partners. It also means consumers are responding favorably to the Purity taste and quality promise,” says Purity Vodka Inc CEO Andy Kullhem.

Mathias Tönnesson, Master Blender at Purity Distillery says: “Our main ingredients, Swedish wheat, and malted barley, are carefully selected without any chemical cultivation or processing. We believe that by using organic ingredients it creates a much better tasting vodka, and of course, is better for the environment. We also value the quality of the water that we use and believe it’s crucial to the taste. Most brands use only distilled water, which removes any of the natural nuances, sediments, and flavors that help bring out the complexity of the vodka. At Purity, we use naturally soft Swedish water, and as a result, it blends with the other ingredients creating a complex, characterful, and truly unique spirit.”

Purity Connoisseur 51 Organic Vodka. Available in 750mL, 1.0L, and 1.75L For the true connoisseur, this is our most refined and exquisite vodka. Incredibly smooth and distinctive, our flagship spirit requires very little to enjoy all the nuance and flavor that the world’s finest vodka has to offer. When it’s this good, you don’t need anything but time to enjoy it.

Purity Signature 34 Organic Vodka. Available in 750mL, 1.0L, and 1.75L
Perfectly balanced, our signature edition has won more than 150 international awards and is recognized for its character, smoothness, and ability to be enjoyed neat or blended for unforgettable cocktails. Signature 34 Edition is our original vodka, with a decade spent refining the number of distillations required by our master distiller, Stefan Magnusson, to create this extraordinary spirit.

Purity Estate 17 Organic Vodka. Available in 750mL and 1.75L
Estate 17 Reserve is a versatile and full-bodied ultra-premium vodka and is the perfect partner for making unforgettable cocktails. The heart of the Vodka is distilled 17 times, it is smooth enough to enjoy neat but really shines when blended with other distinguished ingredients.

For more information, please visit www.puritydistillery.com

About Purity Distillery – the home to the world ́s best tasting Vodka & Gin  At the Swedish family-owned Purity Distillery we only have one motivation – to produce the best tasting spirits imaginable. It’s a simple statement to make but much harder to achieve. For the last decade, every decision is based on that one criterion. From choosing the best organic ingredients and mineral-rich soft natural water to spending years refining our unique distillation process. Every step matter, because the taste matters. That’s all that counts.