JEFF RUNQUIST WINS “WINERY OF THE YEAR” IN 2019 FOUR TIMES OVER

February 27, 2020 by evebushman

PLYMOUTH, CA – Jeff Runquist Wines has been awarded 2019 “Winery of the Year” at Dan Berger’s International Wine Competition, the California State Fair, Critics Challenge International Wine & Spirits Competition and by Robert Whitley’s “Wine Talk.”

This was Runquist’s third year in a row winning “Winery of the Year” at Berger’s competition and the fourth time in the last five years he has received this distinction. Runquist earned the David Stevens Memorial Trophy at the competition, awarded to him for the feat of earning 10 awards of gold or above from his 35 entries. Jeff Runquist Wines was also their Red Sweepstakes Winner, with the 2017 “R” Petite Sirah, Enver Salman Vineyard, Clarksburg garnering Best of Class Triple Gold.

“Jeff Runquist Wines has almost single-handedly added luster to the red wines of the Sierra Foothills and mid-eastern California,” states Berger.

Robert Whitley also recognized Jeff Runquist Wines as “Winery of the Year” in his syndicated “Wine Talk” column.

“Over the course of the past year, I have tasted thousands of wines, judged multiple wine competitions and traveled thousands of miles to evaluate wines from Bordeaux to the Napa Valley… [Jeff Runquist Wines] rose up and smacked me between the eyes in 2019,” said Whitley.

Jeff Runquist Wines was named “Winery of the Year—Domestic” at the Critics Challenge International Wine & Spirits Competition in San Diego. He entered 29 wines there and medaled with 28. That total included four platinum and 15 gold awards, with 19 of their 29 wines earning gold or better.

In addition, he was Winery of the Year for the second year in a row at the 2019 California State Fair, from this year’s field of 2,811 entrants.

Jeff Runquist is a small producer of single vineyard designated red table wines with the motto, “Come taste the diversity and drink the glass less traveled.” His winery and tasting room are located in the heart of the Sierra Foothills, in Amador County’s Shenandoah Valley.

Runquist produces 25 different red varietals in small lots, each from a single vineyard. His wines are fruit forward with emphasis on the terroir of the vineyard of origin and smooth, elegant tannins. The four principle wines that his winery tries to have on hand year round are Petite Sirah, Zinfandel, Barbera, and Petit Verdot. Beyond that, anything goes – as long as the grape comes from California and has the ideal match of soil climate to personality. Sometimes this leads Runquist to varietals many may not have heard of, such as Tannat, Carignane and Charbono.

This insatiable curiosity combined with his four decades of experience helps take Runquist’s wines to the next level, but he also attributes his success to his unique partnerships with his growers. Depending upon the varietal, Runquist teams with sixteen different growers from different parts of Northern and Central California, pairing the particular grape varietal with a specific vineyard site. The growers share his passion and know the value of harvesting grapes at their peak of flavor, color and character. All but four of his wines carry a vineyard designation and the name of the grower and a close relationship with growers and a respect for their fruit is revealed in every bottle of Runquist wine.

One great way to get to know Runquist’s wines is at his elegant Tasting Room in quaint Plymouth, California, open seven days a week from 11:00am to 5:00pm. No two (or three, or four) tasting room experiences are ever the same, as Jeff Runquist Wines produces more than two dozen exciting and different varietals. The staff is savvy about the geography and history of each grape, curating a voyage through Runquist’s universe of wines.

Oenophiles who stop by the Tasting Room on March 7 or 8 can enjoy the “Behind the Cellar Door” event, when 43 Amador County wineries, including Jeff Runquist Wines, will be opening their cellar doors for a weekend of education, food, and award-winning wine. For details about this event, visit BCDAmador.com.

Learn more about Jeff Runquist Wines at www.jeffrunquistwines.com.

The Oregon Wine Trail to Host Spring Events in San Francisco and Seattle

February 26, 2020 by evebushman

PORTLAND, ORE. (PRWEB) – More than 50 Oregon wineries will hit the road again this spring to showcase their award-winning wines. This is the third year the Oregon Wine Board (OWB) has gathered wine stars and local artisanal food partners for the Oregon Wine Trail events. Host cities in 2020 are San Francisco (March 4) and Seattle (May 11). The all-day events include an industry masterclass and walk-around tasting for media and trade, followed by a consumer tasting in the evening.

What: Oregon Wine Trail, San Francisco

When: March 4, 2020

12:30-2:00PM -Trade & Media Masterclass
1:30-4:30PM – Trade & Media Walkaround Tasting
6:00-8:30PM – Consumer Walkaround Tasting

Where: Terra Gallery: 511 Harrison Street San Francisco, CA 94105

Trade & Media registration: https://trade-owtsf.eventbrite.com

Consumers tickets for purchase at: https://www.oregonwine.org/trail
$75 Early bird / $95 general admission

Click here for a list of participating wineries in San Francisco: https://www.oregonwine.org/trail/sf/#wineries

What: Oregon Wine Trail, Seattle

When: May 11, 2020

12:30-2:00PM -Trade & Media Masterclass
1:30-4:30PM – Trade & Media Walkaround Tasting
6:00-8:30PM – Consumer Walkaround Tasting

Where: Block 41: 115 Bell Street, Seattle, WA 98121

Trade & Media registration: https://trade-owtseattle.eventbrite.com

Consumers tickets for purchase at: https://www.oregonwine.org/trail
$75 Early bird / $95 general admission

Click here for a list of participating wineries in Seattle: https://www.oregonwine.org/trail/seattle/#wineries

The 2020 masterclasses will be hosted by Bree Stock, MW, OWB education manager; Chris Tanghe, MS, chief instructor at Guild of Sommeliers; and Evan Goldstein, MS, president & chief education officer of Full Circle Wine Solutions.

The San Francisco masterclass, Mastering Willamette Valley Wines, will take a look at seven AVAs, each defined by unique soils, climate influences and subtly different winemaking philosophies, viewed through the lens of various Willamette Pinot Noirs and Chardonnays.

In Seattle, the masterclass, Mastering Southern Oregon Wines, will explore the region’s diverse climates, soils and terroirs, plus emerging varieties in Southern Oregon.

Participating artisanal culinary partners include: Olympia Provisions (https://www.olympiaprovisions.com), the Oregon Cheese Guild (http://oregoncheeseguild.org) and Som Cordials (https://somcordial.com), together with charity partner for San Francisco, 18 Reasons (https://18reasons.org).

“Oregon is one of the most exciting wine regions in the U.S., and buyers and wine lovers alike are well versed in what makes Oregon wines special. The Oregon Wine Trail events introduce the winemakers behind those wines who share their passion with on-premise and retail buyers, as well as with consumers in wine-loving cities like San Francisco and Seattle,” notes Sally Murdoch, Oregon Wine Board communications manager.

With 793 wineries growing 82 grape varieties in over 1,000 vineyards, Oregon offers diversity and premium quality wines. Oregon wine sales were $607 million in 2018, a 4% increase over the prior year, according to the annual Vineyard and Winery Report, gathered by the Institute for Policy Research and Engagement (IPRE) at the University of Oregon. Nielsen data for the year ended July 13, 2019 shows U.S. retail sales of Oregon wine, measured in dollars, rising 13.8%. This is in contrast to the total table wine category’s performance of 0.9% growth for the same period.

The Oregon Wine Board is a semi-independent Oregon state agency managing marketing, research and education initiatives that support and advance the Oregon wine and wine grape industry. The Board works on behalf of all Oregon wineries and independent growers throughout the state’s diverse winegrowing regions. Visit http://www.oregonwine.org.

Musso and Frank Grill Uncorks Brand New Signature Red Wine Label

February 16, 2020 by evebushman

THE HEART OF HOLLYWOOD – Overflowing with the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years, the restaurant’s 2018 signature Peake Ranch Syrah has just been added to the menu to help welcome the new year. The addition of the new wine represents an integral facet of Musso’s ongoing efforts to expand and embellish its “Award of Excellence” – winning wine program.

The announcement was jointly made today by Musso’s COO, Proprietor, and fourth-generation member of the family of owners Mark Echeverria, and the famed restaurant’s General Manager and Wine Director Andrea Scuto, who blended the new vintage of the wine.

Musso’s 2018 vintage, already labelled classic, is similar to the great 2016 – another classic year for a great vintage and strong growing season, resulting in high quality wines. 2018’s cool temperatures in the late summer and early fall provided ideal weather by which to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor.

Says Mr. Scuto, “Musso’s Peake Ranch Syrah is deep red with purple reflections, shiny in the glass, and shows the concentration typical of a long ripening season. The nose is powerful, with a burst of black fruit and purple flowers accented from the cardamom and baking spices generously imparted by the French oak barrels used to elevate the wine.

The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks. The finish is long and clean, and leaves the mouth ready for another bite of our legendary food options.”

The new 2018 Musso & Frank Syrah “Peake Ranch,” available by the bottle ($70) or by the glass ($15) – as long as limited supplies last – will be available exclusively to Musso diners. The wine has been barrel picked and blended by Mr. Scuto to offer the very same mixture of old-world sophistication and contemporary warmth that has defined Musso & Frank for a full century and counting. The new wine will play a leading role by its addition to a rapidly-growing wine program that earned Musso’s a coveted Restaurant Award of Excellence for 2019 from Wine Spectator Magazine: https://restaurants.winespectator.com/restaurant/4977/the-musso-%26-frank-grill.

The introduction of the new Musso & Frank signature wine kicks off the legendary restaurant’s 101^st year in business, following the seminal year of 2019 which included the unveiling of an unprecedented “Award of Excellence for a Hollywood Restaurant” from the Hollywood Chamber of Commerce on Musso’s 100^th anniversary (9/27) and the publication of a stunning new coffee table book entitled “The Musso & Frank Grill,” chronicling – for the first time ever – the landmark venue’s history. The book is now available to the public at https://mussoandfrank.com/shop/ or on site at Musso & Frank.

Commenting on the new Musso & Frank wine brand, Mr. Echeverria said, “While Musso’s is primarily known for offering the greatest martinis in the world as well as other popular cocktails, we felt now was the perfect time to expand our award-winning wine program. We look forward to introducing both longstanding and new patrons to our wine program, and to enhancing their Musso’s experience by offering our specially blended new vintage as well. Under Andrea’s expert guidance, we are confident Musso’s will soon become as renowned for our wine selections as for our steaks, chops, seafood, salads, and, of course, legendary martinis!”

Added Mr. Scuto, “We’re committed to offering our patrons an expansive wine list as varied and appealing as our classic dishes themselves. Our new signature vintage is a boutique product made from fruit grown in the extraordinary Peake Ranch organic vineyards in the St. Ynez Valley, and vinified by local star winemaker Kevin Law out of Challen Vineyard in Santa Maria. We’re confident it will serve as an ideal complement to many of our most popular signature dishes throughout the year.”

Pouring On Quality

In addition to creating the new signature vintage and expanding the restaurant’s wine list, Mr. Echeverria and Mr. Scuto will further showcase the restaurant’s growing commitment to serving fine wine with the debut of a new, temperature-controlled wine display. The new display will be featured within one of three new private rooms currently under construction adjacent to Musso’s and slated to open to the public April, 2020.

Representing the first addition to the Musso & Frank Grill since 1955, the new private dining rooms will include one room offering an 8-10 person intimate dining experience, along with two others that can be converted for larger receptions accommodating up to 100 people – ideal for entertainment industry wrap parties, corporate gatherings, wedding celebrations, and a variety of other large and small events.

Raising The Bar For 100 Years

Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso’s is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer.

In addition to Musso & Frank’s remarkable cuisine and welcoming atmosphere, the restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with none other than Charlie Chaplin. Business increased after Musso’s owners first opened an intimate and exclusive Back Room with a full-service bar in 1935. Twenty years later, the now-famous bar from the Back Room – including original light fixtures and furniture – was relocated to what is today referred to as Musso’s “New Room.”

Only The Beginning!

While 2019 was certainly a year for reflection by the owners of the Musso & Frank Grill, Mark Echeverria, his family, and their entire team remain laser focused on the present and future – a key reason why this past year was the most successful in the restaurant’s storied history to date. As Mr. Echeverria sums it up, “For all of us fortunate enough to be associated with Musso & Frank, 2019 wasn’t solely the culmination of our first hundred years – it also marked merely the beginning of our second hundred years!”

For more information, please visit www.mussoandfrank.com.

Neil Collins Named the 2019 Paso Robles Wine Industry Person of the Year

February 6, 2020 by evebushman

Paso Robles, CA – On Thursday, January 23 the Paso Robles wine community came together to recognize one of their own who has exemplified the spirit of Paso Robles Wine Country with outstanding leadership and vision. Neil Collins, Winemaker and Owner at Lone Madrone, Winemaker and Vineyard Manager at Tablas Creek Vineyard, and Proprietor of Bristols Cider, received the 2019 Paso Robles Wine Industry Person of the Year award at the Paso Robles Wine Country Alliance’s Annual Gala.

Neil Collins has been an advocate for the Paso Robles American Viticultural Area (AVA) for more than 20 years. Neil’s winemaking has played an important role in introducing wines of balance and elegance from Paso Robles to a global audience.

“To be nominated for this award and then to be chosen by my peers as the 2019 Wine Industry Person of the Year, is at once, surprising, humbling, and a great honor,” said Neil Collins. “The Paso Robles wine community has always been good to me and to my family. I have been able to achieve successes far beyond my expectations, a few healthy failures along the way also! All with the support and encouragement of this community. I have strived to repay this by promoting and championing this great region before all else. I look forward to watching the continued growth in the reputation of our appellation as the very best in California and beyond. Thank you all so very much, my friends and neighbors.”

Mr. Collins has emerged as a sought-after authority on the Paso Robles wine region, speaking to national and international trade and media audiences with a steadfast promotion of the AVA. Often speaking about biodynamic and dry farming, Neil’s expertise in the region is paramount. Neil, and his family, also add to the collective economic prosperity of the region with Lone Madrone winery and Bristols Cider. Along with Tablas Creek Vineyard, these are businesses that extend Mr. Collins’ vision of quality craft products from the Paso Robles region.

Neil Collins was nominated and named the 2019 Paso Robles Wine Industry Person by the Paso Robles Wine Country Alliance membership which represents 450+ companies including wineries, vineyards, and associated businesses.

The evening also featured the installation of the Alliance’s 2020 Board of Directors, Executive Committee, and recognition of departing board members. The incoming Paso Robles Wine Country Alliance Board of Directors (in alphabetic order) are as follows:

Malani Anderson – Turley Wine Cellars
Josh Beckett – Peachy Canyon Winery
Jason Haas – Tablas Creek Vineyard
Randy Heinzen, Coakley Vineyard / VPS
Austin Hope – Treana and Hope Family Wines
Sarah Kramer – Umpqua Bank
Tyler Russell – Cordant | Nelle
Molly Scott – JUSTIN Vineyards & Winery
Faith Wells – Faith Wells Communications

Bob Tillman, Alta Colina Winery, departs the board with Josh Beckett, Peachy Canyon Winery, set to replace his seat. Bob has served on the Paso Robles Wine Country Alliance Board of Directors since 2014.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE
The Paso Robles Wine Country Alliance is the official trade and marketing organization that represents wineries, growers, and businesses in the Paso Robles American Viticultural Area. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country encompasses more than 40,000 vineyard acres and 200 wineries. For more information, visit www.pasowine.com. Facebook- @PasoRoblesWine, Instagram- @PasoWine, #pasowine.

8th Annual SCV Charity Chili Cook-Off is Getting Spicy (Check out who the judges are…)

January 20, 2020 by evebushman

The 8th Annual Santa Clarita Valley Charity Chili Cook-off is set to feature 40 amateur chefs

to compete for the most prestigious awards of the event.

The 8^th annual SCV Charity Chili Cook-off, and organizers are looking for sponsors and chili cooker contestants. The event will take place at 6 p.m. on Tuesday, March 17^th, 2020 (St. Patrick’s Day) at The Hyatt Regency in Valencia. Chefs will go head-to-head in an effort to take the People’s Choice and Judges Choice awards for the top three chilies’ in each category.

The earnings raised this year will be donated to two local charities, FeedSCV and the Wish Foundation wellness centers.

FeedSCV will use the donation for their weekend backpack program from FeedSCV, “Ready To Learn.” The program currently serves The Newhall School District. It provides meals for kids identified as “in need” by the district’s social services, some, classified as homeless. That can include kids staying with relatives (couch-surfing) or living with parents in cars or RVs, or similar circumstances. Each Friday, the kids get to take home a backpack filled with “shelf-stable” single-serving meals for the weekend: Three meals per day and a few snacks as well. Volunteers acquire the food, stuff the backpacks, and deliver them to the schools each week. Currently, the program is nearing capacity and the additional funds will allow increased capacity both in terms of food, and access to a larger assembly site.

The WiSH Education Foundation’s mission is to bridge the gap in state funding; we fund programs that are not paid for by tax dollars alone. Our goal is to provide the tools for success in the classroom and to benefit as many students as possible with our dollars. Our funding focus is STEAM with an emphasis on the Arts – we strongly feel that all students, regardless of interest and passion, deserve support to reach their potential. At this time and given the recent tragedy at Saugus High School, WiSH is focusing attention and detail on wellness across the district. That directed funding would provide whatever is needed for the mental wellness of our student body across the district which would include wellness centers, a tech-free safe space that offers classes, seminars, self-help and triage for those needing a break any time during their school day. WiSH is also raising funding to renovate the Saugus High quad as a comfortable and social gathering space for the campus.

“We hope to raise more money than ever for these two charities this year.” said event co-founder Nicole Stinson. “It has been humbling to watch this event gain popularity each year, and I am excited with our new celebrity judges so far this year Eve Bushman with Eve Bushman Consulting and Eves Wine 101, Austin Dave an award-winning multimedia journalist and two additional judges to be announced in the coming weeks.

Since 2012, the chili cook-off organizers have donated the proceeds to different local nonprofit organizations.

Those who attend the upcoming chili cook-off will have the opportunity to enjoy live entertainment, silent and live auctions, casino tables and a 50/50 opportunity drawing.

“Opportunities are still available for sponsors, to register to be a chili cooker contestant, and a vendor” said event organizers. “So, grab your secret family recipe, get your chili pot out of storage, and get cooking.”

Contestant fees are $125 per person, while general admission tickets are scheduled to be sold online for $25 before Feb. 14 and $30 after Feb.14. In addition, a limited number of advance-purchase VIP tickets are also available for $65, which includes early entry at 5:30, one drink ticket, VIP area access, VIP parking, swag bag and VIP hors-d’oeuvres.

Sponsors to date include 24/7 Events, Scorpion , Christy Smith, Loan Depot, A1 Party, The Santa Clarita Signal, Santa Clarita Magazine, KHTS Radio, Valley Publications, J & M Entertainment, Ring of Smiles Photo booth, Logix Federal Credit Union, Schlick Art, Event Staffing , Skycrest Signs, Nealies Skillet, SCVTV, Valley Wide Escrow, Back to Health Chiropractic, Hyatt Regency Valencia, Remax of SCV, Finance of America, My Print Express, NextHome Real Estate Rockstars, The Douglas Roberts Insurance Agency, Newhall Escrow, Southland Regional Association of Realtors, Bank of the Sierra, Casino Kings.

For more information please visit www.scvcharitychilicookoff.com or call Nicole Stinson Estate Realty Group 661-816-4234 or Steve Portaro 310-800-3064.

Suzanne Goin Awarded Gayot.com Restaurateur of the Year

January 19, 2020 by evebushman

The Lucques Group is proud to announce that Suzanne Goin has received the GAYOT.com Restaurateur of the Year award for 2019, just published by the international travel guide.

As GAYOT.com’s twelfth award recipient in this category, Suzanne joins ten of the most acclaimed chefs in the United States – Sirio Maccioni (2008); Wolfgang Puck (2009/2010); Michael Mina (2011); Jean Joho (2012); Thomas Keller (2013); Daniel Boulud (2014); Jean-Georges Vongerichten (2016); José Andrés (2017); and Nobu Matsuhisa (2018). She is the first female chef to be honored with this coveted award.

In presenting this award, Sophie Gayot states, “To succeed in satisfying the ever-changing tastes of this city can be quite a feat and that’s just what Chef Suzanne Goin has achieved on L.A.’s dining scene for more than two decades.” The Restaurateur of the Year is part of GAYOT’s Annual Restaurant Awards. The full story on Suzanne can be viewed HERE.

“Restaurants and cooking are my life’s passion,” states Suzanne Goin. “To me, there is nothing quite like creating places that can transport us and provide what is sometimes a comfort and sometimes an escape—when it’s done well those restaurants become a part of the community—they become more than the sum of their parts. When it all works this is the joy of being a restaurateur. For this reason and especially coming from a group I have respected for so many years, it’s a true honor to be awarded GAYOT.com’s Restaurateur of the Year award for 2019.”

ABOUT GAYOT.COM:

Aimed to inspire and inform, GAYOT.com provides everything there is to know about culinary and drink scenes for every taste and budget. André Gayot — who with his friends, Henri Gault and Christian Millau, invented the term “Nouvelle Cuisine” in the early ’70s — had been directing sophisticated travelers to the best restaurants, hotels, shops, sightseeing, and cultural attractions throughout the world since 1969. André sadly passed away on October 5, 2019. Today, the guide is still written by a team of savvy restaurant critics and drink experts with commentary that is informative, honest and witty, under the direction of his daughter Sophie. From the famous Guide de la France, first published in 1972 to “The Best Of” guides in English (1981) and the “Restaurants” guides (1995) covering major American city restaurants, GAYOT Guides became the travel bible of an international readership in quest of the best. With the arrival of the digital world, GAYOT guidebooks have now been succeeded by a comprehensive website for up-to-date information about restaurants, wines and spirits spirits, GAYOT.com.

ABOUT THE LUCQUES GROUP:

With the opening of LUCQUES, their flagship restaurant, in 1998, three-time James Beard Foundation’s award-winner Suzanne Goin and 2019 James Beard award-winning restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two other fine dining restaurants – a.o.c. and TAVERN. Along with these culinary enterprises, the company also operates LUCQUES CATERING, the LARDER BAKING COMPANY, as well as directing the comprehensive food services for the iconic HOLLYWOOD BOWL. In spring 2020, they will operate new restaurants at the highly anticipated PROPER HOTEL opening in downtown Los Angeles. THE LUCQUES GROUP is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

Randall Grahm Earns Top Consumer Honor

December 25, 2019 by evebushman

St. Pete Beach, Fla. –Randall Grahm, founder of Bonny Doon Vineyard, received the American Wine Society Award of Merit at the organization’s national conference in St. Pete Beach, Fla., earlier this month.

In an acceptance speech, Mr. Grahm humbly and humorously discussed several particularly vivid career failures over the past 35 years, as well as plans for the future at his estate vineyard in San Juan Bautista, CA. But the audience of 600 applauded him for his decades of innovation and successes.

Randall Grahm. Photo from Wine Enthusiast

The AWS’s Award of Merit is the highest consumer honor conferred on individuals in the wine industry, recognizing contributions that have enhanced wine appreciation and enjoyment. Since 1974, the AWS has presented this award annually to leaders in winemaking, viticulture, marketing, journalism, or merchandising.

“Mr. Grahm has influenced wine styles, packaging, and marketing in enduring ways,” said AWS Executive Director David Falchek, citing Mr. Grahm’s pioneering experiments with Rhone grape varieties, his early embrace of Stelvin closures, and his innovative marketing, as with his flagship Rhone-style blend, Le Cigare Volant.

“Randall Grahm has been at the forefront of introducing new grape varieties, hastening the adoption of alternate closures, and marketing wine in fun, innovative ways,” Falchek said. “He is known as one of the industry’s great characters, but he has also been a force in shaping the wine industry for the better.”

When asked for a comment on this, his most recent accolade, Mr. Grahm said, “I am greatly honored by this acknowledgment from the AWS, but respectfully suggest that the real hard work is still yet to be doon. I look forward to many more productive years in this industry.”

The American Wine Society is the oldest and largest organization of wine consumers in the United States.

Crittenden Estate of Australia Wins Top Honors in 2020 BRIT/FIVS International Sustainable Winegrowing Competition

December 23, 2019 by evebushman

FORT WORTH, TEXAS (PRWEB) – The Botanical Research Institute of Texas (BRIT) in partnership with FIVS, a global public policy federation serving the wine, spirits, and beer sectors, are pleased to announce the winners of their 2020 International Sustainable Winegrowing Competition. Topping this year’s competition is Crittenden Estate of Mornington Peninsula, Victoria, Australia, based on the winery’s on-going programs addressing the three elements of sustainability – environmental, economic, and social – as well as its wine’s flavor.

Founded in 1982 by Garry Crittenden, Crittenden Estate farms 27 acres in Dromana and is proud of its multi-generational family farm commitment to preserving the land while producing high-quality wine.

Among Crittenden’s many sustainable accolades are abandoning the use of chemicals in the vineyard for an innovative program of inter-row cover crops and soil cultivation; a twelve-month composting program to maintain soil health; introducing bees to the property to fertilize desirable fruit trees and supporting a diverse agricultural population of plants and insects while combating wasp species; reducing energy costs by sixty percent cost with the installation of solar panels; and reclaiming and reusing water through Crittenden’s water treatment plant.

The awarded wine was Crittenden Estate’s Cri De Coeur 2017 Pinot Noir, a new, premium wine that showcases Crittenden’s viticulture and winemaking efforts.

“The Crittenden family has taken great pride in working their land for two generations and in that time their wines have won the accolades of Australia’s food and wine critics,” said Dr. Ed Schneider, BRIT’s president and executive director. “The combination of sustainable programs with the family’s love of the land has produced a wine that’s truly outstanding.”

“To win such a prestigious international award, particularly given the caliber of our fellow entrants is very humbling for us,” said Rollo Crittenden, second generation winemaker at Crittenden Estate. “We’re passionate about our sustainability and regenerative programmes and delighted that they have been recognised in this way by BRIT/FIVS. There is no doubt these efforts contribute directly to an increase in the quality of wine we produce, and we will continue to strive further on both our land care and wine advances over the generations to come.”

Additional BRIT/FIVS sustainable awards went to:

Gold Medals

Vina Cono Sur, Santiago, Chile. Submitted Cono Sur Organic Red Blend.
C. A. Henschke & Co., Keyneton, South Australia. Submitted Henschke Mount Edelstone 2015.

Silver Medals

Herdade dos Grous, Albernoa, Portugal. Submitted Herdade dos Grous Red.
Valdivieso, Santiago, Chile. Submitted Valdivieso Eclat Vigno 2010.

Bronze Medals

Aresti Chile Wine, Talca, Chile. Submitted Family Collection Red
Casa Relvas, Evora, Portugal. Submitted Herdade Sao Miguel Reserve 2015
Luis Felipe Edwards, Vitacura, Chile. Submitted LFE 900 Shiraz

Platinum Multi-brand Award

Jackson Family Wines, Santa Rosa, California. Submitted Kendall-Jackson Grand Reserve Chardonnay

“A big round of applause goes to all of our 2020 winners,” says Greg Hodson, President, FIVS. “From their sustainable programs in the field to their progressive workforce and community programs, to being good leaders and stewards within the global wine industry, we congratulate their achievements.”

When entering the competition, wineries provide a self-assessment of their organization’s accomplishments in sustainable winegrowing, winemaking, and ecopreneurial/social responsibility practices. They describe their organization’s conservation efforts in the field and in their operations; how they have sought to minimize waste, how water is reclaimed, and how the winery extends conservation efforts to its customers and communities. They also are asked to submit a wine sample that best represents their sustainable efforts for a tasting by the judging committee.

Because the BRIT/FIVS award is the only international award of its kind, it is of primary interest to wineries who are taking a leading role in their community/region/country by embracing sustainable practices. Sustainable winegrowing programs are by nature ongoing, so a key component of each program involves its continual improvement process.

Presentation of the BRIT/FIVS glass sculpture award to Crittenden Wines will be made in Fort Worth on Wednesday, January 15, 2020, during BRIT’s Vine to Table award dinner and fundraising event.

The 2021 BRIT/FIVS International Sustainable Winegrowing Competition begins in the summer of 2020. Details of the 2021 competition will be posted on the BRIT web site, http://www.BRIT.org/wineaward and on the FIVS web site, https://www.fivs.org.

Rouxbe Named Best Gift for Foodies in USA Today 10Best Readers’ Choice Awards

December 16, 2019 by evebushman

VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, has been named the Best Gift for Foodies in the USA Today 10Best Readers’ Choice Awards. Rouxbe is currently holding their biggest sale ever – 40 percent off all courses – which will officially began November 27.

Rouxbe was selected as one of the 20 finalists from hundreds of recommendations for food-centric gift ideas this holiday season. Nominations are sourced by a panel of food and travel industry experts, including editors from USA Today and 10best.com, and winners were chosen based on votes from USA Today readers over a period of four weeks.

“We are thrilled USA Today readers have recognized Rouxbe as a great gift for anyone interested in improving their skills in the kitchen,” said Ken Rubin, Chief Culinary Officer at Rouxbe. “Rouxbe courses are a thoughtful gift for friends and family who are passionate about food and health, whether they are beginners in the kitchen, or practically professional chefs.”

Rouxbe, the world’s leading online culinary school, offers courses developed by a team of world-class chef educators and former culinary school executives. Whether to gain confidence in the kitchen, transition to a healthier diet and lifestyle or professionals wanting to expand their skill sets, Rouxbe has plenty of gift options for everyone.

Annual Memberships are just $99.99 and allow anyone to learn at their own pace and to select which topics interest them most, from knife skills to how to make pasta to mastering the fry pan. Other options include a Professional Cook Certification, which is a comprehensive 200-hour course that covers material and instructional content found in top professional culinary schools, with a focus on foundational technique. Rouxbe also offers a Plant-Based Professional Certification, which offers in-depth instruction in plant-based culinary arts with a focus on the application of core techniques.

Gift givers can just choose a gift card option on https://rouxbe.com/gifts and select who to send it to. A personalized e-card can also be scheduled to arrive at a specific date and time, and recipients can then redeem the gift immediately online.

This year’s USA Today No. 1 ranking comes on the heels of Rouxbe announcing its best Cyber Monday deal ever: 40% off all courses. The sale will be live on https://rouxbe.com beginning November 27 and will end at midnight PT on Monday, December 2.

For more information, visit http://www.Rouxbe.com.

About Rouxbe
Rouxbe, the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident – even healthier – cooks in kitchens around the world. With high definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Over 110 hours of foundational training are available in English, Spanish, French, Mandarin and Arabic to hundreds of thousands of cooks in 180 countries. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

For more information and the latest news about Rouxbe, please visit http://www.rouxbe.com.

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…

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.