Vintage Eve: My Favorite Wines and Cocktails from 2016

December 24, 2019 by evebushman

In writing wine and spirit reviews, which include comprehensive tasting notes on appearance, aroma, flavor and sometimes a score, it would be remiss for me not to explain that even when I’m not working on an article I will still employ some of these same methods when drinking wine for pleasure with friends or at a large commercial tasting event. Those wines, sans actual notes, are the ones I want to share today.

2016 Cocktails on the Roof.

Why? Because sometimes we make our buying choices dependent on numerical scores from critics. While that is fine, especially if you have found a critic that has a similar palate as yours (you agree with his scores) it also reduces the time spent trying wines on your own, and finding them not to be enjoyable, which can be costly.

Some pals have also reached out to me, believing they will like what I like, and have asked me to share my favorites. So this article is for them as well. (Please keep in mind these are wines and cocktails I enjoyed in 2016 alone.)

And now, without further adieu:

Remarkable vintage years I did note – so it will be easier if you want to duplicate the experience – I found via my Facebook photographs: 1863 Reserva Velha Barbeito Bual Madeira, 2003 Tramin Cerveny (Czech dessert wine), 2000 Don Melchor Puente Alto Cabernet Sauvignon, 2003 Nicolas Feuillatte Palmes d’Or Brut Champagne, 2004 Robert Mondavi Vine Hill Ranch Cabernet Sauvignon, 2012 Chateau de la Gardine Chateauneuf du Pape, 2014 Turley from Howell Mountain, Pesenti Vineyard and Dogtown Vineyard, 2003 Joseph Phelps Insignia and a 2006 Backus, 2015 Trombetta Chardonnay, 2015 J. Lohr White Riesling, 2005 Robert Mondavi Stags Leap Cabernet Sauvignon, 2013 Beckmen Vineyards Cabernet Sauvignon and their 2013 Cuvee Le Bec, 2007 Kosta Browne 4-Barrel Pinot Noir, 2013 Beekeeper Zinfandel Rockpile Appellation, 2005 Chateau Canon, 2013 Hearst Pergola Petite Sirah, 2014 Poet’s Leap Riesling, 2012 Concrete Old Vine Zinfandel, 2012 Kynsi Pinot Noir, 2012 Colome Estate Malbec, 2012 Dilecta Unorthodox, 2013 Klinker Brick Old Vine Zinfandel, 2013 Summers Andriana’s Cuvee Cabernet Sauvignon, 2013 Cabernet Sauvignon, 2011 and 2013 Cabernet Franc all from Crocker and Starr.

In general, wines that I enjoyed but didn’t note the various vintage years were from Backus, Insignia, Le Mistral, Syrah, Pinot Noir and Cabernet Sauvignon (all from Joseph Phelps club membership), Hall Cabernet Sauvignon, every vintage of Phifer Pavitt DateNight Cabernet Sauvignon, various Del Dotto wines, all wines from Stolpman Vineyards, Silver Oak, Carlisle Mourvedre, Pure Cru wines by Mitch Cosentino, non vintage Champagne Jacquart, Pulchella Zinfandel, Stillman Petite Sirah, Regusci Patriarch, Far Niente Cabernet Sauvignon, Cakebread Cellars Pinot Noir, Larner Vineyard, Ferrari Trento, Derby Wine Estates, Oso Libre, Frick, Mystic Hills, Calcareous, Workman Ayer Defacto Red Rhone blend, Jaffurs, Epoch Estate, Whalebone, Casa Dumetz, Zaca Mesa, Tercero, Four Brix, Central Coast Group Project (CCGP), Dry Creek Vineyard Zinfandel, Cellardoor Winery Blueberry wine, wines that my local winemakers serve up every year at Sunset in the Vineyard…

Cocktails: Everything I could get my hands on at Cocktails on the Roof, which included these three award winners: Bourbon Bramble from Newhall Refinery, Trader Vics inspired Mai Tai at Salt Creek Grille Valencia and the Manhattan from Olive Terrace Bar and Grill. I also enjoyed: the Manhattan made by 12 Bottle Bar authors Lesley and David Solmonson, Frozen Margaritas, single barrel tequila and Horchata at solita, Bloody Mary at Egg Plantation, Perfect Rob Roy from The Social, Cucumber Soju Cocktail served up by Xevichez Sushi Bar, Black Manhattan at Bacari PDR, a Moscow Mule I made with Cherry Ginger Beer and a Negroni with St George Gin, Bowen’s Whiskey, Black Momma Vodka, whatever I get to taste with the L.A. Scotch Club and a 10 year old Rip Van Winkle Bourbon I nabbed from a pal.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Carnival Panorama Debut With “Feast of Fun”

December 20, 2019 by evebushman

We do love to cruise, and short of the destination, and the last night’s festivities, nothing beats the excitement of that first day at sea. Except this first day, which was thrilling, but the first guests on the Carnival Panorama didn’t leave the port. That luxury was reserved for the real first-time travelers on this brand new ship that were boarding the next day. (If you just want to look at the debut via some short videos go here and my photos are here.)

Yes it was a “fun-filled day of events onboard Carnival Panorama, the first new West Coast ship in 20 years.” And we learned about their “variety of activities, entertainment and dining options…starting with the redesigned Long Beach Terminal.”

This was the schedule – from 3 pm to 11 pm: Arrival/Boarding, Naming Ceremony with Godmother Vanna White, a Feast of Fun where we (travel agents, VIPS and media) had a chance to “sample Carnival Panorama’s culinary and beverage options” which included wine, beer and spirits offered at every venue on the ship.

It was truly an evening of WOWs. Exploring the decks, seeing at least one suite – wished we had time to see more – but the Havana Suites have their own patios that open up to their own pool and bar. Nice. Star chefs like Emeril Lagasse and Guy Fieri were in attendance – as were their namesake restaurants onboard – and they had the USC Trojan Marching Band for the naming ceremony, which in itself was a great show!

We toured several bars and restaurants – had some awesome cocktails from some very experienced bartenders – and sampled bites from the sushi bar, steak house and then settled in to sample some more during a multi-course dinner. The dining room, for the first time that we could tell, featured items from all of the ship’s restaurants.

After being fully sated we opted to watch the comedian instead of seeing the new “Playlist Productions show or the Rock Revolution.” The comedian, Tony Esposito, was hilarious.

The Sky Zone is new, and it’s the “first trampoline park at sea” and definitely something to see if you or your children like obstacle type courses, basketball, balancing, jousting or bouncing. There is a culinary classroom with several workspaces in the Carnival Kitchen that holds a few classes every day.

The Carnival Airship, a baby blimp, made several appearances during the course of the day which made everything that much more festive. The event ended with a very grand fireworks display, drinking and dancing on Lido Deck.

Lastly, as this is a wine and spirits blog, there are plenty of options in every bar, but they don’t all offer the same spirits. If you want an elevated experience pay for the wines offered in the Fahrenheit steakhouse or any of the higher-end restaurants.

More about Carnival Panorama

As the newest ship in our fleet, Carnival Panorama will offer a variety of onboard innovations, including the first Sky Zone trampoline park at sea, the line’s first culinary studio and a new Choose Fun-themed water park. The ship will also feature Guy’s Pig & Anchor Smokehouse/Brewhouse featuring BBQ favorites created by Food Network star and longtime Carnival partner Guy Fieri, as well as craft beers brewed right on board. These complement Vista-class favorites like the Ocean Plaza indoor/outdoor entertainment venue, the Havana nightclub and pool, and the Serenity adults-only retreat.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa 1/2017: Soju Based Cocktails over the Real Thing…What Would You Drink?

December 17, 2019 by evebushman

There is a growing trend for restaurants with only a wine and beer license to serve beverages that mock popular cocktails, and are made with a wine or soju-based fermented beverage instead of a distilled one. (To explain: there are large fees attached to these licenses, and one for distilled spirits is much higher than one for wine and beer alone.) The latter of the two used most often used, the Soju, is the one I’m writing about today.

NPR.org defines Soju as “…(from) South Korea…a clear spirit (that is) traditionally made of rice. It’s about 20-percent alcohol and has a light, slightly sweet taste…(read more)”

Below are some of the flavors the soju takes on from the “Han Soju” line from Han Spirits, to give you an idea of what can be done with them. Their website advertises a Soju-based vodka at 80 proof, which would undoubtedly require a license to serve spirits. The other flavored Soju drinks are much less alcohol:

Products

HAN Asian Vodka 80 (40% abv)
HAN Asian Vodka (Soju) 48 (24% abv)
HAN Cane Soju (24% abv)
HAN TEQ Soju (24% abv)
HAN Citruss Soju (24% abv)
HAN Fire Soju (24% abv)

(Note about alcohol levels: Spirits are usually up towards 80 proof, also shown at 40 ABV. Alcohol content and ABV as defined by Wikipedia: In the United States, alcohol proof is defined as twice the percentage of ABV.)

So, you may be dining at a restaurant that is serving up a cocktail that may have less alcohol than it’s true counterpart. Did you know that? It should be clearly stated on the menu, but if you just order a Bloody Mary, and it’s made with soju instead of vodka, I hope that you are informed beforehand.

I’ve seen these drinks at up to 50 percent less in price than their distilled counterparts, but unless you know what soju is already, or are informed that your drink is not made with vodka when you order it, you may not even notice the difference in alcohol percentage – but you did save a few dollars. Especially important to be aware of is that a soju vodka and a pure vodka are both colorless and tasteless, making it even harder to discern a difference.

An interesting article, albeit over a decade old, helps explain why our restaurants can even serve soju – a little higher in alcohol than wine’s 12 to 16% ABV – without a spirit’s license, “After some lobbying by the Korean Restaurant Owners Assn., a bill by Sen. Richard Polanco (D-Los Angeles) passed in 1998, allowing the sale of soju by establishments previously licensed to sell only beer and wine in California. ‘Soju is served as a traditional drink accompanying spicy Korean meals and used to enhance the meal’s flavor’”….(read more)”

A couple of times when I visited the Western Foodservice Show I tasted through some of the wine-based “spirits” as well as some spirit-flavored sojus. I found them palatable, and somewhat interesting! The benefit to a restaurant with a wine and beer license alone is that it may help them to be competitive with one that has a full liquor license. These beverages can help a restaurant save on the cost of a full license to serve spirits, and keeps the alcohol content low for those drinkers that desire it.

Want to try a soju-based cocktail? One favorite I found in our valley is the uber-refreshing Cucumber Soju Cocktail served up by Xevichez Sushi Bar – a sushi bar that spices up the usual fare – that is located on Town Center Drive. It’s served in a large bottle, and even if you share the entire bottle with one to two pals, it still packs a wallop. As it’s a sushi bar it didn’t faze me at all to have a soju-based drink, but if I’m in a steakhouse, or some other American restaurant, I’m going to want real spirits, or some damn fine wine. Polanco is right, in my opinion, to have pushed for soju – to accompany spicy Korean meals.

What’s your opinion?

A Repeal Fiesta with Patrón Tequila Courtesy Pacific Food and Beverage Museum

December 13, 2019 by evebushman

Excerpt From Invitation

Before 1920, tequila was all but unknown in the U.S. But with Prohibition, by sea and by land came spirits from the country’s neighbors to the north and south. Now Los Angeles is the world’s second largest market for agave spirits, second only to Mexico City!

On Tuesday, December 3, two days before the 86th anniversary of Repeal Day, (we learned) how tequila came to America with cocktail and spirits historian Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine, and master bartender Egor Polonskiy, West Coast Ambassador at Patrón Spirits…

Cocktail and spirits historian Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine, and master bartender Egor Polonskiy, West Coast Ambassador at Patrón Spirits.

FEATURED POURS AND COCKTAILS
Patrón Tequila: Silver, Reposado, Añejo, Extra Añejo and a special surprise or two. Cocktails: Praline Old Fashioned (Patrón Añejo), Heritage Margarita (Patrón Reposado) and Paloma Verde (Patrón Silver). My favorites among the tequilas – and all were sip-worthy – were the Anejo (creamy sweet corn, vanilla ice cream, roasted walnuts and toasted marshmallow notes) and Extra Anejo (Cognac-like, caramel, vanilla, spices, chocolate, smooth, nutty). Of the cocktails I enjoyed the Margarita the best, a standard cocktail that wasn’t standard at all with its use of Patron’s own “Citronge” to replace standard triple sec.

What I Learned
Invited to the event by Philip Dobard, VP at the National Food and Beverage Foundation and President of the Pacific Food and Beverage Museum, I was looking forward to learning a few things – especially once I discovered that my local pal, Lesley Solmonson (read all about Lesley below), would be sharing some of her intel – and funny stories – on tequila:

Tequila is “quintessential LA” for the relaxation, and now for some interested folks: it’s always been gluten free.
Aztecs liked tequila as much as college kids do now – so it had to be restricted for use during the holidays, like a human sacrifice.
Once Spain conquered Mexico in the 1500s, and accepted by the Aztecs, the Spaniards distilled the agave beverage so it no longer only had a four to six percent alcohol.
It was known as the “Vino de Mezcal de Tequila” and welcomed before dinner, after dinner and a “good narcotic” at night.
During prohibition people from LA that could traveled to Mexico for tequila drinks.
There are several “how I created the Margarita” stories out there and Lesley shared a few. My favorite is the idea that it was created for a showgirl/silent film star that was allergic to all alcohol except tequila.
Places like Trader Vics served tequila back in the 1960s, and there were six to seven tequila-based cocktails being served up back then.
In 1972 Mick Jagger increased the popularity of tequila when he discovered the Tequila Sunrise and basically drank it throughout his tour with the band.
From the 60s to 80s tequila was in its “tragic” times, associated with college parties and “regret.”
By 1974 Mexico claimed tequila as an “intellectual property” and you won’t find tequila made anywhere else.

From bartender and brand ambassador Egor Polonskiy we learned about Patron:

Patron started in 1989 in the highlands of Jalisco, Mexico.
Their master distiller, Francisco Alcaraz, has 53 tears of experience – the most of any tequila distiller.
A CRT (Tequila Regulatory Council) was established and set laws regarding tequila production were set.
Patron uses 14-ton clay ovens for 79 hours in their distillation process. Other tequila distilleries on average use 30-ton ovens for 24-50 hours of distilling.
Patron “makes more traditional tequila than all other other distilleries combined.”
Sixty hands touch each bottle of every 100% agave tequila.
Silver tequila spends no time in oak aging, Reposado is aged four to six months in oak, Anejo spends 12-36 months and Extra Anejo is in oak 3.5 years.

ABOUT LESLEY SOLMONSON
If it can be fermented or distilled, Lesley Solmonson will write about it, mix with it, and drink it. Her cocktail book, “The 12 Bottle Bar,” co-written with her husband, David Solmonson, was published in July 2014 and nominated for “Best Cocktail Book” at Tales of the Cocktail. She also authored “Gin: A Global History” and continues to evangelize about the wonders of the juniper spirit. She holds the title of Senior Editor at “Chilled Magazine” and is finishing her next book, “Liqueur: A Global History.” Lesley has contributed feature stories to the “Los Angeles Times,” “Wine Enthusiast,” “Sierra,” “Private Clubs,” and “Liquor.com.” She serves as Curatorial Consultant & Drinks Historian at The Museum of the American Cocktail.

ABOUT EGOR POLONSKIY
Egor Polonskiy is the West Coast Manager of Trade Education & Mixology for Patrón Spirits. He is focused on spreading knowledge of Tequila Patrón and conducting mixology events, trainings, and spirits seminars. Egor has dedicated many years to studying and teaching about the world of spirits, making award-winning cocktails and polishing his unique techniques of the bartending profession.

ABOUT PATRÓN
Agave ripens slowly: Every eight or so years. So our skilled Jimadors take great care to find and uproot only those Weber Blue Agave with optimal sugar content. Using a sharp tool called a Coa, they strip away the leaves to reveal the heart of the plant, the piña.

After being hand-chopped, our piñas are baked in small brick ovens to ensure they’re cooked evenly. Then, they’re crushed by a two-ton volcanic stone Tahona wheel and a roller mill.

The resulting mixture is fermented for three days, distilled and, in some cases, aged in handmade barrels. Two months at minimum for Patrón Reposado and all the way up to ten years for Extra Añejo 10 Años, our oldest tequila.

The tequila itself may be the most obvious element in our craft story, but in Mexico, glass artisans measure and mold our perfectly imperfect Patrón Tequila bottles.

Our small-batch spirit is then bottled, but our attention to detail doesn’t stop there. Whether we’re sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect.

Our entire tequila-making process takes place at Hacienda Patrón, where we only make Patrón. And we take pride in everything about it. From our eco-friendly reverse osmosis irrigation system to the agave byproduct we recycle. And most importantly, in the people involved in making our tequila–60 hands from beginning to end.

Waipapa Bay Wines Pledges Support for Whale and Dolphin Conservation With 2019 Vintage Launch

December 12, 2019 by evebushman

Sonoma, Calif. –Beginning this past November, in tandem with the launch of the 2019 vintage in the USA, Waipapa Bay Wines partnered with Whale and Dolphin Conservation (WDC) as the nonprofit’s first wine industry corporate sponsor—a milestone in Waipapa Bay’s ongoing commitment to supporting global conservation and sustainability efforts.

The name Waipapa Bay comes from a renowned whale-watching coastal site on the South Island of New Zealand where Brent and Shirley Rawstron—who oversee viticulture and winemaking—often visit when traveling to the vineyards in Marlborough. Furthermore, the close proximity to the Pacific Ocean provides ideal climatic conditions for the vines to thrive; protecting the ocean and its delicate underwater ecosystems is paramount to producing high quality grapes in the region.

“It’s always been our intention with Waipapa Bay Wines to give back to the oceans,” says Liz Cobbold, Marketing Director. “We’ve been in search of the right partner who shares our goals and are thrilled to have found it with WDC. Plus, the partnership is a meaningful way to introduce the 2019 vintage wines to market.”

Founded in 1985, WDC is a global organization which has led the charge on protections for whales and dolphins in all our world’s oceans, an essential means to sustain the future of the planet’s climate resiliency and future. WDC has around 80 staff worldwide working in six locations dedicated to research and action to support this mission.

“We are excited to receive the support of sustainably-focused businesses such as Waipapa Bay Wines,” says WDC’s Melissa Walker. “The future of grape growing and agriculture overall are dependent on healthy oceans, so it is imperative that we unite for this common goal.”

As the organization’s first winery corporate partner, Waipapa Bay Wines will pledge to help support WDC in their four principal goals—end captivity, stop whaling, create healthy seas, and prevent accidental deaths in fishing gear—with a particular emphasis on raising awareness for the intern program, which fosters careers in conservation biology for young adults.

The 2019 vintage wines from Waipapa Bay include: Sauvignon Blanc, Pinot Gris, and Chardonnay from Marlborough, as well as a Pinot Noir Rosé from Canterbury. The wines retail at $14.99 and will be available in retail outlets. Read the full harvest report here.

Follow @waipapabaywines and @whales_org on Instagram for news and developments regarding the partnership.

About Waipapa Bay Wines

Waipapa Bay Wines reflect and respect the stunning, natural beauty of the place they take their name from–Waipapa Bay. With vineyards in Marlborough and Canterbury, we strive

to produce wines with elegance and a sense of place from grapes farmed with the utmost

attention and care. The close proximity to the Pacific Ocean provides ideal climatic conditions for the vines to thrive and gives a signature fresh character that carries through each of the four wines. To learn more visit: waipapabaywines.com.

About WDC

Whale and Dolphin Conservation (WDC) is the leading global charity dedicated to the conservation and protection of whales, dolphins and their ocean home. Their mission is to educate people on the significant ecological role whales and dolphins play in the marine ecosystem, and inspire global action to protect them. This is not a noble gesture, but an essential means to sustain the future of our Earth by increasing the planet’s climate resiliency.

About Broadland Wineries

An international wine business with UK heritage, Broadland Wineries brings innovative and

modern wines to consumers–most recently with the wine advent calendar, which sold out at a national supermarket in less than 24 hours and created a social media buzz. Throughout its 50-year history, the mission remains the same: to offer superior service, quality, and value at all times. To learn more visit: broadland-wineries.com.

Vintage Eve Circa 1/2017: The Wild Rose by 12 Bottle Bar

December 10, 2019 by evebushman

My husband is NOT a gin fan. He’d rather have tasteless vodka over the botanicals that can sometimes overpower, in his opinion, a gin. I’m the opposite, I love the nuanced aromas and flavors from a good gin, as well as from both sweet and dry vermouths, and all kinds of bitters (which are all incorporated in the recipe I’m highlighting this week below).

And if the concoction comes out in a pretty color, I’m that much more plussed. Now don’t assume I like the sweet stuff like the bright iridescent red Cosmopolitans, neon yellow colored Lemon Drops, or drinks with sugar or rainbow-colored Pop Rocks candy stuck to the rim, those drinks were fine when my palate was younger.

These days I’m more interested in a drink that offers a juxtaposition of flavors like a salted caramel, where the cocktail has both smoke and mirrors, and you can sit there all you want to sip and contemplate them all.

So, on a night the man was not around I made this lovely drink, in all its botanical splendor. My own changes are in italics:

The Wild Rose

By Lesley Jacobs Solmonson

2 oz. Leopold’s Gin (I used what I had: St. George’s “Botanivore” Gin with “19 herbs, spices, roots and citrus.” And note: the recipe online reads 0.5oz but the book read 2 ounces…so you know, I went with the bigger dose and it was freaking perfect.)
0.5 oz. Dry Vermouth (La Quintinye Extra Dry)
0.5 oz. Sweet Vermouth (La Quintinye Rouge – here is my review on both the Extra Dry and the Rouge)
Dash Angostura Bitters
Dash Orange Bitters (Hella Bitters Citrus, this was like a Citrus++ so check it out online.)

Combine all ingredients in a mixing glass (I used a martini shaker.) Stir with ice and strain into a coupe

“Is it better to have loved and lost than never loved at all? The poets seem to think so. In literature and art, the more human beings are denied love, the more they crave it and obsess about it. Which is why, over the centuries, so many have risked so much the name of love. Would Anthony and Cleopatra – who fell in love at first sight – have married if they had known Rome would quake as a consequence? Politics be damned, yes. Would lovelorn Paris have kidnapped Helen if he thought it would jump-start the Trojan War? Again, yes – foolish boy. And would so many rom-com heroes and heroines have chucked it all to make that eleventh hour dash to the departure terminal had the promise of true love not been a reward which far outweighed any and all risks?” Read more here.

The 12 Bottle Bar book is available on Amazon.

The 12 Bottle Bar website has a lot of cool info and more recipes too, it’s kind of my go-to for cool cocktail ideas.

Casanova di Neri Wine + Chef Giancarla Bodoni at Bar Toscana = A Taste of Tuscany

December 6, 2019 by evebushman

It was one of the nights that I will not be forgetting anytime soon. I knew we would have “lovely hors d’oeuvres made by Chef Giancarla, accompanied by the Casanova di Neri wine tasting” at one of my favorite places: Bar Toscana, but I was ill-prepared for tasting a Brunello di Montalcino that had not yet been released, never had food made by Chef Giancarla Bodoni that came all the way from the “Medieval village” created by Monteverdi Tuscany or met up with the movers and shakers for all three businesses.

Di Neri on the left, Chef Giancarla in white and a bit of Chef Luca on the right.

Just hitting the key points and heavy hitters blew my mind, here is my Facebook post:

W O W. It was one of those nights that can’t be covered in one social media post or one article. The short story is: we were one of the first in the U.S. to taste the 2015 Casanova di Neri Tenuta Nuova Brunello di Montalcino well before the 2020 release, meet and learn from 3rd generation family member and general manager Gianlorenzo Neri, meet and taste foods made by Executive Chef Giancarla Bodoni of Monteverdi Tuscany – a boutique hotel and culinary academy, meet Michael L. Cioffi the owner of Monteverdi Tuscany, get a chance to say hello to Kathie and Mike Gordon the owners of Toscana, Bar Toscana and S.Y. Kitchen (and vintners as well), and Chef Luca Crestanelli of S.Y. Kitchen…

Casanova di Neri Tenuta Nuova was a Wine of the Year by Wine Spectator, 100/100 from Robert Parker and 100/100 from James Suckling…to name just a few of their accolades. (Public Facebook link for photos are here.)

More Details

Fearful of missing anything, below you will find excerpts of news sent to me regarding each involved – Casanova di Neri, Monteverdi Tuscany and Toscana. These are just some of the notes I made at the event:

Gianlorenzo Neri, the third generation of the Neri family to work the winery, said that the 2015 is one of the best they’ve made in the past 20 to 25 years, with incredible potential for aging and drinkability now. The consortium had to approve the early release for the tastings, and had slapped a “sample” label on the bottles.

The vineyard was previously home to sheep before Neri’s grandfather planted grapevines there, the name roughly translates to Farmers of the Neri Family, and their home and offices are all in the same place. Neri said that he and his brother attended a high school for winemakers.

This tasting was part of a Taste of Tuscany tour through Brentwood, Santa Ynez and Napa Valley; introducing wine lovers to the new wine and food pairings by Executive Chef Giancarla Bodoni of Monteverdi Tuscany. Hotel owner Michael L. Cioffi commented that everything comes from the land, “the Tuscany of your dreams” with a landscape of green and gold that show vineyards, olive trees, and poppies. It all “reflects the majesty of the land.” The hotel is made from all reclaimed materials (part was a former school building and restored village) as it’s “important to part of the land they’re in.” It was “the land that captivated” Cioffi, just like the Neri family captivated him. Besides their marvelous Chef Giancarla in residence at Monteverdi Tuscany, famed Chef Nancy Silverton will be coming in March to cook at their academy. Chef Giancarla added, “Food grows everywhere” in Italy and she “ loves to teach, to share…is (her) true heart and soul.”

Restaurateur Kathie Gordon said that they take great pleasure in feeding people…and creating an enjoyable evening to remember; Casanova di Neri does the same thing with their wines. (Later Kathie shared their own wine: 2014 “Cocobacio”, Dove Meadow Vineyard, Bellebob Slope, Los Olivos District. The wine is a red blend of estate grown grapes, this vintage was 40% Cabernet Sauvignon, 30% Sangiovese and 30% Syrah with 13.9% alcohol. The wines are cellared and bottled for them at Andrew Murray Vineyards. It was a lovely wine and available only at their restaurants.)

2015 Casanova di Neri Tenuta Nuova Brunello di Montalcino Tasting Notes

Velvety aromas of plum, black pepper, figs, earth and a hint of eucalyptus followed by flavors of red to black fruit, bright but with good tannins, structure and balance. The bottle had been open for a few hours but not decanted.

About Casanova di Neri

Founded in 1971 by Giovanni Neri, Casanova di Neri Winery has become one of the most respected wineries in all of Italy. Upon the passing of Giovanni, his son, Giacomo, took over the reins in 1991 and today is recognized as one of the wine industry’s most influential producers. Wine critic James Suckling calls Giacomo “one of the masters of Brunello.”

This family-run cellar owes its success to a solid track record of powerful, luxuriant Brunellos and to the exclusive crus, Tenuta Nuova and Cerretalto… the wines of Casanova di Neri are renowned for their elegant, modern style and enjoy a steady flow of accolades from specialty magazines and contests the world over. In 2006, the Wine Spectator named their Brunello di Montalcino Tenuta Nuova 2001 the #1 Wine in the World, calling it “one of the best examples of the recent winemaking renaissance in Tuscany.” Casanova di Neri wines repeatedly score 100-points.

About Monteverdi Tuscany

Monteverdi Tuscany is a luxury boutique hotel centrally located between Rome and Florence, offering stunning panoramic views of the Val d’Orcia region of Tuscany, a UNESCO World Heritage Site…the six-year-old hotel is not confined within a single building but instead is dispersed throughout an idyllic, medieval village, with rooms and suites tucked in among authentic and fastidiously maintained properties. With its transformative restoration complete, the hotel now comprises eighteen individual rooms and suites plus three elegantly appointed villas…in addition, Monteverdi Tuscany boasts an award-winning farm-to-table restaurant, a Culinary Academy, a piano lounge and terrace bar, a separate enoteca and Library Bar, outdoor swimming pool and indoor heated spa pool, an award-winning holistic spa, yoga studio, a modern gym, an art gallery, and a beautifully restored 700-year-old church that serves as Monteverdi’s performing arts venue.

About Toscana

The talented culinary team at Toscana has firm Italian roots. Executive Chef Luca Crestanelli was born and raised in Verona, Italy, where he received his Culinary Arts degree…he was invited to work for the Gordon family, launching Bar Toscana in 2010. In 2013 the three partnered to open a third restaurant, S.Y. Kitchen in Santa Ynez, California.

The Gordons are grateful for the longevity of their restaurant and are actively involved in the management of Toscana, the adjacent Bar Toscana, Nerano in Beverly Hills and S.Y. Kitchen in Santa Ynez, California where they call home…

WhistlePig Rye Whiskey The Boss Hog 六 Edition ‒ The Samurai Scientist

December 5, 2019 by evebushman

SHOREHAM, VT. (PRWEB) – WhistlePig, the No. 1 distiller in the fast growing, ultra-premium and luxury rye whiskey category, 1 is pleased to introduce their newest edition of The Boss Hog: The Samurai Scientist. Now available for pre-order via Caskers, The Samurai Scientist is a sixteen-year-old, single barrel, straight rye whiskey that is powerfully complex and distinctly unique from anything WhistlePig has introduced before.

The Samurai Scientist is named for a legendary Japanese chemist, Jōkichi Takamine, the pioneer who introduced koji fermentation to the American whiskey industry in the 19th century. The limited-edition whiskey is the embodiment of a genuine collaboration between WhistlePig’s team and Japanese brewers from Kitaya, an award-winning sake, shōchū and umeshu producer located near Yame City in Fukuoka Prefecture on Japanʼs Kyushu Island. The umeshu used is Saikoo, a uniquely traditional, aged umeshu made by Kitaya. The whiskey was distilled in Canada using koji fermentation and aged for sixteen years before being finished in umeshu seasoned barrels and bottled by hand on the WhistlePig Farm in Shoreham, VT.

“It was an honor to work alongside the team at Kitaya to bring this collaboration to life in the form of the first American whiskey finished in Japanese umeshu barrels. With the introduction of The Samurai Scientist, WhistlePig continues to pave the way for innovation across the rye category,” says Jeff Kozak, CEO, WhistlePig. “Dave Pickerell committed to five promises for The Boss Hog, including being distinctly unique from anything we’ve done before. He had a thirst for exploring and trialing techniques from around the world, and Takamine was likeminded in propelling whiskey innovation across continents. This vision continues to drive us to explore beyond the limits of American Whiskey.”

“We finished one of our oldest whiskeys in barrels that held Kitaya’s eleven-year-old umeshu. With umeshu being an intensely aromatic spirit, it does not take long to impart deeply complex flavors. Each barrel of The Samurai Scientist is bottled at proof. Only 90 barrels exist and each bottle notes the barrel number and proof, ranging between 120 – 122,” says Pete Lynch, Master Blender, WhistlePig.

On the nose, The Samurai Scientist is intensely aromatic, with cinnamon, maple syrup and toasted marshmallow. Upon tasting, you’ll find bold notes of tobacco, ginger, baking spices and savory umami. After some time in the glass, and with a few drops of water, the whiskey reveals rich and complex notes of rye spice, oak char and vanilla. The finish on The Samurai Scientist is incredibly long, with oak spice, char and just a touch of smoke.

The Samurai Scientist is crowned by a hand-made Danforth pewter stopper representing Takamine’s family heritage and ground-breaking contributions in the field of chemistry. It is presented in a gift box elaborating his story.

The Samurai Scientist is available in a 750ml bottle at 60 – 61% alc./vol. with a suggested retail price of $499.99. Like the other Boss Hog editions before it, The Samurai Scientist will be sold at a variety of premium liquor stores, bars and restaurants across the United States, entering select international markets in the coming weeks, and is now available for pre-sale via Caskers.com.

About WhistlePig

Founded in 2008, WhistlePig is the premier aged rye whiskey, featuring the bold and often untapped flavor of rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle rye whiskeys in the world. http://www.whistlepigrye.com

(1) Ultra-premium and luxury rye category defined as all rye whiskies in the U.S. sold at $75 or higher per 0.75L bottle at retail (Source: IWSR 2016)

Vintage Eve Circa 12/2016: Miles and Jack are Back in Vertical, Passion and Pinot on the Oregon Wine Trail

December 3, 2019 by evebushman

The first thing and last thing I got from this revised second volume of Vertical from author Rex Pickett: Miles is almost completely redeemed from the character he played in Sideways. Maybe not his BFF Jack, but Miles definitely is more likable his second time around.

Photo: Oregon Wine Press

Doesn’t hurt that these two are on a new heavily wine laden road trip again either. Or that the same amount of humor is poured, into our upturned wine glasses, in large amounts as well. It’s definitely a Sideways Part Two.

How is Miles redeemed?

First, there is less gratuitous sex within the first pages in this new edition (sorry guys), Miles’ wheelchair-bound stroke-addled mother is on the road trip with them and he also does all he can to save her dog after an accident.

Not to give everything away, but, if you can believe it, there are real gestures toward an attempt to quell Miles’ now-open addiction to alcohol.

But, don’t fret, comedic relief is throughout: there is a recreation of the spit bucket scene from the movie, a stab at Santa Clarita wine fests, light hearted illustrations, Jack’s Viagra overload (can’t wait to see his “Priapism” surgery on film) and someone gets dunked twice – into a vat of wine and more!

It’s all tied up quite neatly between both books, Sideways and Vertical, with explanations as to Maya’s departure as well as Jack’s wife, wine tasting on the road again with with stops at Foxen, Justin and finally Oregon’s Willamette Valley where every guest manages to get “plowed on Pinot.”

As we follow Miles in his second-book journey we can see how he was affected by the success of his first book, referred to as “Shameless”, and the even wider success of the film made from the book.

It becomes very believable that women would throw themselves at successful writer Miles/Rex, he would be paid well for appearances and speeches, and be under a great deal of pressure to produce more books for a wine-craving culture.

After the movie Sideways we may have had seen some mild success with the movie Bottleshock, and a little bit of sommelier mystique may have been revealed in SOMM, but nothing has yet to touch the success of Sideways.

I, for one, am hoping that it will be Vertical The Movie.

Alsace Rocks Now and Stay Tuned For the Main Event May 2020!

November 29, 2019 by evebushman

Have you heard of Alsace Rocks? But first, have you tried wines from Alsace, France? Alsatian wineries are currently experimenting with Syrah, produce little of one red, Pinot Noir, as well as beautiful whites such as dry Riesling, sweet Riesling, Pinot Gris and Gewürztraminer.

So what is Alsace Rocks? It’s a month-long celebration of Alsatian wines with events, at restaurants, wines bars and retail shops – many attended by their Grand Cru producers. The event will hit Los Angeles May 2020, after running through both New York one year and Chicago another.

Why attend? Well, in my opinion: Because the wines are stellar. This is what I wrote in a social media post regarding an event I just attended:

In a tasting of all Alsatian wines (easier to pronounce than Al-zass) I enjoyed all that we sampled, happy to learn about the charming area of France that borders Switzerland and Germany, their traditional use of the long-necked bottles that I was taught shows off their aromatics, how to pair these wines with food and that LA dwellers will soon have a full month of their own to discover all of the same things – and more.

The month-long event, Alsace Rocks, has had great success in both New York and Chicago, and is now coming to Los Angeles May 2020 to offer plenty of tasting experiences for everyone. Stay tuned to their website for details as they emerge. I will be too.

Wine we loved included Charles Baur sparkling rose of Pinot Noir, Julien Schaal Dry Riesling, Trimbach Riesling, Hugel Pinot Gris and Pierre Sparr Gewürztraminer.

More

The social media post above was just one small part of what I learned during the tasting. I noted the champenoise method used to make the NV Domaine Charles Baur Crémant d’Alsace sparkling rose of 100% Pinot Noir, aged for nine months as opposed to the 12 months decreed by law in Champagne, they only make one batch a year, about $22 a bottle, and it was my favorite in the tasting.

The Julien Schaal Rangen de Thann dry Riesling is a Grand Cru and one of 15 wines to be imported regularly to the U.S. The grapes are grown in volcanic soil and in very steep terrain. I noted a medium acid and Meyer lemon, another wine I would definitely like to sample again.

Our third wine, from well-known wine brand Trimbach that was established in 1626, was an aged 100% Riesling, a 2010 Cuvee Federic Emile (named after one of their ancestors). I noted a fine balance to this one.

The 2016 Hugel Pinot Gris Classic had a striking “Corkscrew Man” logo designed by Fear and Loathing illustrator, Ralph Steadman. The wine is made from the same Pinot Grigio grape, with zero skin contact, has some residual sugar, with notes of anise on the nose as well as smoky, earthy qualities in a rich mouthfeel.

Our final wine was a 2017 Pierre Sparr Gewürztraminer. The grapes had no irrigation and were hand-harvested mid-October. Lots of yellow apple and fruit cocktail, as well as the most incredible blooming rose petal aromas in this lovely gold-tinged wine.

Find most of the wines at K and L or Total Wine.