Find Eve…
It’s come to my attention that many of you may not be getting a full glass of Eve. Did you know that I also write for the glossy magazine, the Elite Magazine of Santa Clarita, and another online news site, the West Ranch Beacon? Well, I have, for many years now…so check it out:
You can go to my pages here:
Eve's photo in Elite magazine
Elite magazine: http://www.scvelitemagazine.com/component/search/?searchword=eve+bushman&ordering=newest&searchphrase=all&limit=20
West Ranch Beacon: http://westranchbeacon.com/category/eve-bushman/
And, some of my favorites stories from both publications are linked below:
Eve’s Wine 101: The Sta. Rita Hills Tasting
Romancing the Vine Keeping Romance Alive: Applies to Wine Purchases Too!
Eve’s Wine 101: Santa Clarita Wine Fest- Part Deux!
Hot Summer Calls for Cooled-Off Wine
Eve’s Wine 101: Memories of Joseph Phelps Vineyards
Eve’s Wine 101: Wine Tasting on Cruise Ships
Eve’s Wine 101:The gift of Shai Wine
Eve’s Wine 101: WESE11Q6 You Say?
Eve’s Wine 101: It has arrived- My Scotch Explorers Club First sample
Wine Tasting and Reviewing with Friends
Eve’s Wine 101: Mixologist Oscar Takahashi- Craft Cocktails & Wine
Eve’s Wine 101: The 15 Most Influential Wine Men in My Life; 2011 Edition Part I
Eve’s Wine 101: 15 Most Influential Wine Men in My Life Part II
——————————————————-
A NEWS RELEASE FROM EVE: My little “yellow envelope icon” that readers use to sign up for my newsletter emails me blank info several times a week. My webmaster says it’s because a person clicks and then changes their mind. Maybe so…but it’s very frustrating. If you’ve signed up this way, and yet haven’t received the newsletter, simply shoot me an e-mail that says, “DON’T LEAVE ME OUT EVERY WEEK! PLEASE SEND ME MY OWN COPY OF THE FREE DEAR WINE FRIEND NEWSLETTER” or something to that effect: Eve@EveWine101.com
Even a dog wants my newsletter!
And the photo? That’s Gracie, a pal’s beautiful show dog. I figure that if my wine looks good to her…my wine newsletter should look good to humans. New in our weekly free newsletter for 2012: A Weekly Wine Discovery (brief review of a wine I had), and then wine news, the usual teaser headlines that link to various stories and events we like that take place locally in So Cal and some in No. Cal too.
#############
Calistoga News:
Winter in the Wineries Passport program (which unfortunately is ending Feb. 5) is a fun, relaxing, incredible value way to discover Calistoga wineries this month. S
http://www.calistogavisitors.com/calistoga-winter-in-the-wineries.php
Passports are just $50 for tastings at 17 excellent wineries both large & small in and around Calistoga (amazing deal) and can be purchased online at CalistogaVisitors.com. Passportholders get lodging & restaurant special offers too.
———————
Michael Perlis: Santa Barbara Vintners tasting at a/k/a Bistro in Pasadena
Eve,
I’ve been planning my article about Robert Simon, owner of a/k/a Bistro and Bistro 45, both in Pasadena, when I received the following news. The article is still in process, but this event is such a good deal that I’m concerned it might sell out before Eve’s Wine 101 readers find out about it:
Due to popular demand, our Focus Tasting in Pasadena will now feature two winemaker dinners!
The afternoon tasting will feature all of our participating wineries including Arthur Earl, Babcock, Bedford, Dragonette, Fess Parker, Hitching Post, Lafond, Melville, Mosby, Municipal Winemaking, Qupé, Riverbench, Sanford, Santa Barbara Winery, Tercero, Verdad, Kenneth Volk and Zaca Mesa. The tasting is $16 per person. To RSVP, please call the restaurant at (626) 564-8111 or email akabistro@sbcglobal.net
August 29th
Tasting from 3:30 – 6:00 pm
Those wishing to join us for dinner now have two choices. Both a|k|a Bistro and sister restaurant Bistro 45 will be hosting winemaker dinners that evening. Dinner tickets are $60 per person. To RSVP, please call the restaurant. We’re looking forward to dining with you!
August 29th
Dinners from 6:30 pm
a|k|a Bistro
41 Hugus Alley, Pasadena
(626) 564-8111
First Course: Bedford 2009 Gewurztraminer
Second Course: Zaca Mesa 2009 Roussane and 2009 Viognier
Third Course: Babcock 2010 Chardonnay “Top Cream”
Fourth Course: Mosby 2005 Lagrein “La Seduzione” and 2006 Sagrantino
Fifth Course: Zaca Mesa 2008 Syrah and Dragonette 2007 Syrah
Dessert: Santa Barbara Winery 2009 Late Harvest Riesling
Bistro 45
45 South Mentor Avenue, Pasadena
(626) 795-2478
First Course: Arthur Earl 2009 Malvasia Bianca
Second Course: Melville 2009 Chardonnay and 2009 Chardonnay Inox
Third Course: Qupé 2008 Roussane
Fourth Course: Kenneth Volk 2007 Pinot Noir Garey VY & Hitching Post 2007 Pinot Noir “Highliner”
Fifth Course: Qupé 2006 Syran Bien Nacido Estate & Lafond 2008 Syrah-Grenache
Dessert: Hitching Post 2009 Late Harvest Gerwurztraminer
Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.
##################################################################
(Update on Clos Pepe dinner: “Thanks to all that helped out we were able to reduce price of dinner , Lobster appetizer pass around , then a 5 course meal, paired with Clos Pepe’s finest and a beautiful commemorative wine glass $120 , gratuity included.”)
Making of a Wine Dinner: July 17th, Mixers, Santa Clarita. A Dinner and Wine Course in Traditional/Non-Traditional Wine Pairings
From Clos Pepe winemaker Wes Hagen (Mixers update is below):
My idea: Do a four course menu, sit down, small plates, where the courses alternate between traditional and non-traditional pairings with Clos Pepe wines. Mixers is a hopping new restaurant and bar down in Santa Clarita, owned by my wine-drinking buddy Louise, and I got to sample some amazing stuff coming out of the kitchen. Dinner’s going to rock!
This post shows a WORK IN PROGRESS. This very well may be the final menu, but it may be tweaked as well.
My final cut of the menu:
Caramelized Onion Crostini
Deep and rich caramelized onion with cave aged gruyere cheese on toasted baguette.
Drizzled with aged balsamic vinegar
2009 Clos Pepe Estate Chardonnay ‘Barrel Fermented’
Pan Seared Sea Scallops
Fresh scallops seared and served atop sautéed truffled spinach
Finished with a vanilla vinaigrette –
2009 Clos Pepe Estate Pinot Noir
Duck Confit Pappardelle
Fresh pasta tossed with house made duck confit, porcini mushrooms, black garlic, and onions.
Finished with a pink peppercorn cream
2005 Clos Pepe Estate Pinot Noir
Braised Pork Ribs
St. Louis style, slowly braised in a spicy tomato sauce
With fresh aromatics, spices, and dried fruits –
2009 Chardonnay ‘Homage to Chablis’
Meyer Lemon Tart
Light and refreshing lemon Sabayon quickly bruleed inside a pate sucree shell.
Garnished with candied zest and supremes
My thoughts on the menu and pairings: Gruyere crostini with Chardonnay is pretty safe (fat vs. acidity), but scallops with pinot noir? The truffles make it work in my mind, and the vanilla matches beautifully with a french oak note in the delicate 2008 Pinot Noir. Pinot noir always surprises me with seafood, and I expect this to be a great match.
The confit pasta is spot on traditional with a vintage pinot noir with delicacy and complexity like the 2005, which is in a gorgeous place right now. Then the topper: St. Louis ribs with a brand spanking new Chablis-style Chard. I expect this to be an eye opening match that will be spot on. Bright, citrusy acidity to cut the spice and cleanse the palate, and bright fruit to balance the richness of the meat and tomato sauce.
I will present each wine and pairing and why I think it’s traditional or not, and whether I think it works in reality vs. conceptually, and then hope to elicit some discussion at table. Diners will also be able to save tastes between courses to see if they can come up with better matches than I did.
Only 38 seats. Call soon!
MIXERS Restaurant&Lounge
26532 Bouquet Canyon Rd.
Santa Clarita, Ca. 91350
Cell – 818-802-6941
From Mixers:
When: Sunday July 17th
Time: 5:00 PM
Mixers Restaurant and Lounge
26532 Bouquet Canyon Road
Santa Clarita, 91350
661-750-2649
Cost: $145 per person, gratuity included
Experience Chardonnay and Pinot Noir crafted by one of the Masters of Sta. Rita Hills featured in a traditional/non-traditional five course pairing with cuisine from Chef Adam Bokal.
Wes will personally be presenting each wine pairing and explaining why he thinks each pairing is traditional, or not. He will also address whether he thinks the pairing works in reality vs. conceptually and will encourage guest participation at the table.
Mixers will be presenting each guest with a complimentary wine glass commemorating the evening.
We asked. You answered. We Deliver. 
Upon the recent announcements made by All Corked Up, we asked the question, “How could we support each of you in your wine needs and interests?” You answered us, loud and clear.
With that, The Cellar Wine Bar & Restaurant would like to officially announce the launch of The Cellar Wine Club, effective immediately. Who better to offer you a Wine Club than the “Ultimate Wine Bar” in Santa Clarita Valley, voted by you and Elite Magazine 2011; and once again, we thank you!
Your questions, conversations and politely stated “demands” have been heard. Allow us to address the two most asked questions over the past few weeks.
The Cellar Wine Bar & Restaurant opened after All Corked Up had the retail space, wine club and wine lockers. In an effort to maintain synergy between both businesses, The Cellar made the decision not to pursue establishing a wine club and opted to support that which was already in place. The Cellar hosted monthly wine tastings for wine club members, offered discounts on corkage fees and The Cellar Rewards Card to all wine club and locker members.
To address the most asked question over the past few weeks; yes, it is our intention to retain Victor Herstein as part of The Cellar Wine Club. We are well aware of the relationships Victor has established, along with his knowledge of wine; all proving to be quite an asset to our Wine Club Members, Customers and all of us here at The Cellar Wine Bar & Restaurant.
We are offering two options for The Cellar Wine Club Membership:
Premier Level at $34.95 ~ To include one red and one white OR two reds, The Cellar Club Card offering 10% discount on your visits, Event Information, Advance Notice of Events, End of the Month Free Wine Tasting.
Best Value at $18.95 ~ To include one red and one white, The Cellar Club Card offering 10% discount on your visits, Event Information, Advance Notice of Events, End of the Month Free Wine Tasting.
Please stop into The Cellar Wine Bar & Restaurant at your earliest convenience to sign up for The Cellar Wine Club.
If you have any questions, please don’t hesitate to get in touch with us, The Cellar Wine Bar & Restaurant, 26340 Diamond Place, Santa Clarita, CA 91350, Phone: 661.799.7979, email: info@thecellarwbr.com, website: www.thecellarwbr.com, Facebook: http://www.facebook.com/pages/The-Cellar-Wine-Bar-Restaurant/184048408295272
Stay tuned for more information and announcements in regards to The Cellar Wine Club, The Cellar Rewards Card, The Cellar Wine Bar & Restaurant … and more!
Keep talking, it’s quite obvious we’re listening!
saltcreekgrille.com
######################################
Pietra Santa Winery Joins Vino 100
for a Meet the Winemaker Event
VALENCIA, CALIFORNIA (April 21, 2011) – A representative from Pietra Santa Winery (Cienga Valley) located in California’s Central Coast, travels to Vino 100 Valencia on Friday, May 6, 2011 from 6:00 to 9:00 p.m. for an in-store wine tasting as part of the store’s Meet the Winemaker series. Light appetizers will be served. Vino 100 is located at 28112 Newhall Ranch Road, Valencia, in the HighRidge Crossing Center at Copper Hill Drive.
Pietra Santa (Italian meaning Sacred Stone) is a family-run estate producing award-winning, artisan wines and olive oils. The 455-acre estate is located 25 miles inland from Monterey Bay. The mountainous terrain, ideally suited for wine grape plantings, produces Pinot Noir, Chardonnay, Pinot Grigio, Merlot, Sangiovese, Zinfandel, Dolcetto and Cabernet Sauvignon grape varieties on 150 planted acres. The oldest planting is Zinfandel vines dating back to 1905.
Completed in 2000, the Mission-style winery on the estate was designed for fine winemaking combining traditional methods with state-of-the-art technology. Several varieties will be poured at Vino 100’s Meet the Winemaker event. Cost for the wine tasting is $15 per person. Contact the store for details or to reserve wines in advance.
Vino 100, a unique specialty wine store, offers customers a comfortable, affordable and fun way to buy wines by offering over 100 different labels, all affordably priced. (661) 294-6886 | www.vino100valencia.com
######################################
This is the first press release on Evewine101.com: Check out the menu for our version of a HAPPY HOUR at Valencia Wine Co. Monday thru Thursday from 5 to 8pm!
Classy Hour Menu
White Wines
Royal Bitch Chardonnay Reserve 2008 $6
Sant Elena Pinot Grigio 2006 $7
Josef Drather Riesling Auslese 2009 $8
Red Wines
Vina San Esteban Malbec 2008 $7
Herencia Antica Reserva Tempranillo 2005 $8
Midnight Zinfandel 2007 $9
Try One Of Our Appetizers
Guy’s Grilled Cheese (Brie, Muenster and Cheddar Cheese) $15
Black Forest Ham and Swiss Cheese Panini $15
Italian Panini (Prosciutto, Salami, Pepperoni, Mozzerella and Bruschetta) $15
Small Cheese or Small Meat Plate $15
Combination Plate (Meat and Cheese Plate) $24
Fresh Mozzerella and Prosciutto or Salami Plate (Topped with Oil, Vinegar and Italian Spices) $12
MONDAY THRU THURSDAY 5pm to 8pm
www.valenciawine.com
(661) 254-9300
