How Did We Judge the First Global Wine Awards?

July 13, 2018 by evebushman Leave a Comment

Nine judges in total, one Executive Director, a local restaurant sommelier, professional photographer and attentive servers = our first meeting in Cohiba Room three at the Tropicana Las Vegas, while avoiding rooms one and two as they held all of the wine that we were very anxious to judge…blind.

Donning my first wine judge lab coat!

Welcome to the inaugural Global Wine Awards in Las Vegas!

Deborah Parker Wong (Tasting Panel, Somm Journal and the Clever Root. See all of the judges bios here) was consulted by Exec. Dir. Eddie Rivkin and then had our entire preliminary round set up to begin the first day. On the second day we would do the “sweepstakes” round, where we would decide which of the Gold medal awarded wines would be our choice for any Double Golds, Best of Show and Judge’s Choice of best overall.

But let me back up to explain how we chose which wines to medal to begin with, and then I’ll return to our judging and sweepstakes.

For nine judges it was decided that we would begin with three panels of three. Within those panels we would select a leader and a note taker. Wines were served to us in “flights” with corresponding sheets that read titles such as Domestic Merlot, Spanish Reds or Wine Made From Fruit – no price points were given. On these sheets each wine was given a four-digit number instead of a name that corresponded with a number written on each glass. We would do one or more flights at a time, as some flights only had less than six or so wines while others had nearly a dozen.

Every judge is different in how they then proceed. Most will sniff each one in the flight and then go back to the start for a sample, spit and make some notes. I didn’t feel confident in being able to recall a sample 12 or so glasses before so I opted to do each at once: sniff, swirl, sniff again, note what I liked in the aroma, sample, hold in my mouth long enough to get the general gist of the wine, expectorate, make some slight notes and select a medal.

This was the cheat sheet (most) of us kept at hand in deciding on a medal:

Anything less than 80 would be a “no medal” wine and usually had a fatal flaw.

80-84 for Bronze

85-89 for Silver

90-95 Gold

96-100 Double Gold

After your panel is done with the flight they then, each taking a turn to start, announce the medal. You may have three people that completely agree, or as is most often the case, don’t. So while I may say Silver minus (which borders on Bronze) the other panelists may say Silver plus and Gold. In one panel the person with the highest medal would then try to convince the others to raise their scores based on the merits they found. Roger Bohmrich MW, one of the judges, puts it this way: “With a panel of qualified tasters, it’s somewhat rare to have one judge say Gold and another No Medal, though it can happen. The more common challenge is to decide whether to elevate a Silver plus into Gold territory.” On another panel the three scores were just averaged out and a numerical score was calculated. (We were rotated to a different panel halfway through.) Most times, in either instance we would taste again. Have I lost you yet? LOL. Hang in there.

By the end of the first day, we had each sampled 90-100 wines. We were then invited out by Exec. Director Eddie Rivkin for a lovely meal at Marche Bacchus. And prepare ourselves for the next day, which would be sweepstakes:

In sweeps all of the wine judges would have an opportunity to sample all of the wines we had nominated for Gold medals. We would then note our favorites, and by a showing of hands, decide which the majority agreed would be awarded with Double Golds and then narrow down again to award, which were Best of Show. Instead of breaking into our panels we sit together for sweeps.

Stay tuned, the next time I write about the Global Wine Awards I hope to be able to disclose the medal winners!

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

Aberlour A’Bunadh Wins Whisky of The Year at The 2018 International Whisky Competition®

July 9, 2018 by evebushman Leave a Comment

LAS VEGAS, NV – Graeme Cruickshank, Master Distiller at Aberlour Distillery becomes Master Distiller of the Year for crafting the Whisky of the Year 2018 and will receive the coveted Golden Barrel Trophy.

The International Whisky Competition just released its results for this year’s most respected blind tasting judging event. The top recognition, Whisky of the Year, was awarded to Aberlour A’Bunadh (60.5% ABV) which scored 97.4 points, the highest scoring whisky of the competition.

Official results: www.whiskycompetition.com/2018-results

The 9th edition of the International Whisky Competition took place in Las Vegas over three days, from May 15 to 17 and received whiskies from the world over. A world-class tasting panel made of whisky, spirit, beer and wine experts blind tasted each whisky on an individual basis (8 minutes per whisky).

Each whisky was scored using a comprehensive 100-point scale system developed by Sebastien Gavillet, IWC Head of Tasting Panel. This process and the fact that only three medals are awarded in any category make the International Whisky Competition the most followed whisky competition and one of the most professional competitions of its kind in the world.

We warmly congratulate Graeme Cruickshank, Master Distiller at Aberlour, as well as his team, for creating such a complex, rich and perfectly balanced whisky.

Aberlour Distillery will receive the Golden Barrel Trophy for winning the Whisky of the Year during a ceremony to be held this summer in Aberlour, Scotland.

The International Whisky Competition is the most followed Whisky Competition on Social Media and brings whiskies from around the world to be blind tasted and rated by a professional tasting panel using the most comprehensive tasting method available. 15 criteria are required to produce the tasting notes as well as aroma and flavor profiles for the International Whisky Guide. Unlike other competitions, the judges are presented with one whisky at a time, to ensure each whisky gets the proper attention. It’s the only competition in the spirits world to deliver unique medals designed to promote each of the winning whiskies. Only 3 medals (Gold, Silver & Bronze) are awarded per category. The Whisky of the Year (highest score during the competition) gets rewarded with the Golden Barrel Trophy.

For more information about the International Whisky Competition, please visit whiskycompetition.com

The Circuitous Path from Network News to Fine Wine, by Tim Ortman (Part Four, Conclusion)

June 28, 2018 by evebushman Leave a Comment

In the wine business, there are many qualifications and titles that project accomplishment, and numerous organizations that offer the necessary education and testing. Sommelier had a nice ring to it, so I decide to enter the gauntlet that is the Court of Master Sommeliers, having no idea what lay ahead. I learned there are 4 levels to that program: 1) Introductory, 2) Certified, 3) Advanced, and 4) Master. The mentoring from which I so benefitted during my news days would be mandatory if I hoped to survive this brave new world.

Fortunately, the wine world isn’t just full of wine snobs. There are countless educated people in the wine business who genuinely enjoy sharing their knowledge with others. I quickly hitched my wagon to a friend who was studying to become a Master Sommelier with the Court of Masters. His level of study was fare more intense that mine, but he was happy to have me tag along and join his tasting group, an integral component to unlocking the secrets of ‘blind tasting’. Concealing a wine’s identity and trying to determine its origin and age solely by what’s in the glass is a daunting task. But, with the right methodology (the Court of Masters’ methodology) and plenty of practice, it can be mastered.

However, for someone who had never worked in a restaurant, the Court’s required service component would be far more frightening for me. Luckily, the same gracious tutor also offered to mentor me on what would be expected for the exam’s nerve-racking service component.

In addition to the blind tasting and service elements, as with most tests, there would be a written portion. The course syllabus’ suggesting reading listed about 20 scholarly wine publications written by renowned wine authors, each of them encyclopedic in size. Unlike the group tastings, this would be independent study. But where in the world would I find the time to read through tens of thousands of pages on the world’s wine types, regions, clones, soils, maps, graphs, and history, not to mention myriad different grape-growing and wine-making practices?

During my previous decades in news coverage, I had tried to understand the elusive path towards middle-Eastern peace. That path looked far easier than the Sommelier track, which I was contemplating.

Through the course of the next year, and after numerous blind tastings, early morning map studies, and a crash course in wine service, I somehow survived the first two levels of the Court of Master Sommeliers to become an official Certified Sommelier. Both the process and the achievement were a confidence-builder in my new profession. Whether with clients or colleagues, I could more freely and comfortably discuss all things wine-related. Additionally, that confidence opened up doors. Job opportunities appeared and introductions were made to collectors and vintners. I worked with a Paso Robles winemaker to produce two vintages of my own wine; Cab2, a blend of Cabernet Franc and Cabernet Sauvignon. It was an enlightening and successful endeavor but the long-distance relationship proved too challenging. I began attending casual wine groups with friends. Eventually, I was invited to join and inducted into the esteemed Confrèrie des Chevaliers du Tastevin. Regardless of how lofty or pedestrian the group may be, the goal is to enjoy fine wine with good friends… which always pairs nicely with any wine.

While my passion for wine became a full-time focus, professionally, I carved out a comfortable niche consulting for restaurants on a part-time basis, sharing my knowledge when needed. This allowed for an occasional return to journalism, producing interesting projects, also on a part-time basis. I was able to simultaneously pursue my two interests; wine and journalism.With two part-time pursuits, I could devote attention towards writing a memoir about those halcyon days spent abroad. As that rough manuscript became a finished book, I reflected on my earlier journeys. And, it became apparent that two different seeds had been planted at the same time. My young journalistic roots had grown intertwined with a budding love of wine. It would be a long and fruitful evolution that would last a lifetime.

Tim Ortman is an Emmy Award-winning cameraman and producer and author of the new book, Newsreal: A View Through the Lens When… He is a certified Sommelier and member of La Confrérie des Chevaliers du Tastevin. Connect with him on Facebook, @TimOrtmanWriter.

Vintage Eve Circa 4/2015: Sensational Soave Master Class for Wine 101ers

June 19, 2018 by evebushman Leave a Comment

Greetings! It has been said that there is often more than meets the eye. This is certainly the case of Soave, home to Italy’s leading white wine of place. Soave dates back to 1931 when, along with Chianti, it was among the first two regions to be geographically delineated in recognition of both its impressive popularity and importance to Italy’s wine market.

Fast forward some 80 years later and we find this dynamic region is again flexing its muscles, led by terroir-driven Cru bottlings and complex hillside efforts which, when complemented by the lush dessert Reciotos and small amounts of bubbly (yes, there is Soave Espumante), paint a much more complex picture than what meets the eye!

Soave is a key DOC in the Veneto and is the most heralded white wine region in Italy. In fact, Gambero Rosso reviewed over 100 Soaves for 2015 (as opposed to just six in 1991) and awarded five Soaves with the coveted “Tre Biccheri” designation.

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Evan Goldstein MS, not drinking Soave wines, photo from his public Facebook page.

Led by Master Sommelier Evan Goldstein and Soave Consorzio Tutela’s Goivanni Ponchia, we did what Goldstein called a “kick start blind tasting” of ten wines to begin my education. Best to have them fresh and cool rather than sitting in front of us for a while, in what Goldstein called a “Sadie Hawkins” tasting, and then have the lecture afterwards. Ponchia agreed with Goldstein, that the wines should be tasted cold. We would taste 17 in all by the end of the lunch and the conclusion of our 3 1/2 hour tour of Soave.

General Tasting Notes of Blind Wines

As I would have zero chance whatsoever of making an educated determination of which wine was in which glass I looked for general aromas and flavors that I found in most. I was sitting at the big kids table of experienced wine buyers…slightly intimidated by some snobbish remarks towards others but I muddled through.

Color: All clear, with varying degrees from pale yellow to pale gold.

Aromas I found: Peach, pineapple, creamy unsalted butter, jasmine, brown butter, lemon zest, lemon furniture polish, browner/darker ones had some hay/oak aromas, and some were more pungent while others had a paler taste.

Flavors: Acidic, viscous, tropical fruit, pineapple spears, lemon, green apple, hint of cherry, pink grapefruit, medium acid, seemed low in alcohol overall.

Our last wine, #10, must be their version of a late harvest or made from grapes with Botrytis. Caramel, butter, cling peaches and candy apple on the nose followed by a full mouthfeel of honey and buttered popcorn.

Conclusion for Wine 101ers: I found that the aromas and flavors were very similar to a Sauvignon Blanc but with much less annoying acid and more fruit. Would be lovely cutting through a sharp cheese or creamy pasta sauce, and equally nice with a chilled seafood salad or fruit compote on pancakes.

Wines Revealed Were From: Latium, Stefanini (about $12 retail), Cantina di Soave (1 of every 2 bottles made in Soave and the greater area is from Cantina di Soave and the one we tasted retails for about $15 retail), Cantina de Gambellara, Sandro De Bruno, Cantina del Castello (used to use barrels now only stainless steel vats, volcanic soil, $17 retail), Vincentini Agostino (gets 40 tons per acre), Gini, Monte Tondo and Franchettto. Our sparkling was from Riondo, retailing at $9.

Goldstein and Ponchia Lecture

Soave is near to Verona if you are visiting Italy.

Ponchia said there are two main DOCG municipalities, Soave Superiore DOCG and Recioto Di Soave DOCG. About 82% of Soave is exported; in 2002 more was added to DOC production (see map). Delineations are not yet noted on labels as not to confuse consumer.

Goldstein explained a little history of the wine. There is an iconic castle in the center of the town of Soave proper. Soave was the leading white wine while Chianti was the leading red. The Cru system was revisited in 1971 on the labels. Also in the 70’s names, like Soave, took off and became wildly popular. “Now is the time to re-impress people,” Goldstein said. Four percent of DOC wines from Italy are under the Soave appellation.

There is rare barrel use and the wineries are pushing a sense of place and terroir. Goldstein recommended that we all read the thick text, “Native Wine Grapes”, as it’s the best comprehensive lesson on Italian wines.

The grape, Garganega, “is a chameleon” in that it’s an old and prolific grape. Some chardonnay was planted but it’s not on the rise in Soave. Vines are not pulled out and replanted at a 30 year prime; instead they can go 35 to 40 years, some over 100 years, before the winery chooses to replant. A Soave mush have 70% Garganega, and only up to 5% of any other grape varietal may be added.

The soils in Soave range. They can be dark volcanic on northern and eastern parts, and produce richer wine that requires more time for ageing; while the southern and western side is calcareous, producing a more linear and floral taste, and ripening earlier.

Pair with: Pesto based foods, citrusy/sharp ingredients, light meats, light sauces, desserts with marmalade, dried fruit, toffee or nuts.

A Remarkable Lunch (See photos)

The first course, calamari and shrimp, was served with a 2014 Dal Cero (sweet pear flavors) and the 2014 Fattori (tangy grapefruit).

Our second course, Risotto with sausage and Parmesan cheese, was paired with a 2013 Casarotto (acidic lemon-lime) and 2013 Suavia (peach and pineapple).

The third course, Veal Scaloppini, Prosciutto and Sage, was alongside a 2013 Marcato (honey and cantaloupe) and 2013 Cantina di Monteforte (pear and sweetened green tea).

Soave USA Twitter: https://twitter.com/SoaveUSA

Facebook: https://www.facebook.com/SoaveUSA

Website: http://www.ilsoave.com/en/

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

The Drunken Tomato Announces Annual Award Winners For Best Bloody Mary

April 15, 2018 by evebushman Leave a Comment

Seattle, WA – Cocktail lovers know the power of a properly mixed drink as well as any bartender. Always checking travel guides and online blogs, these aficionados are constantly searching for the best cocktail recipes and mixes around the world. For lovers of the popular tomato juice based Bloody Mary, The Drunken Tomato is the go to resource for the top international recipes, reviews, and merchandise. The Drunken Tomato has recently announced their list of award winners for their annual Bloody Mary competition. This year’s awards are the first given by the company.

“If you’re a drink aficionado, it can be tricky to know what the best mix options are,” says company Founder, Shelley Buchanan. “But for Bloody Mary lovers, the search for a guide to the best bloody mary mixes is over, thanks to The Drunken Tomato. We eat, sleep, and breathe all things Bloody Mary, and have compiled our handy blog to include relevant topics, recipes, and even merchandise. This year marks the first year that we are also tasting and awarding some of the best Bloody Mary mixes from around the world; the results of which can be found on our easy to use site.”

The Drunken Tomato Awards is a new annual international Bloody Mary competition that rewards the hard work and passion of industry manufacturers who produce superior Bloody Mary products. A blind taste testing by a panel of seven experienced industry judges, The Drunken Tomato Awards provides unbiased feedback on the latest bloody mary mixes. The objective behind the awards is to provide ratings and reviews that assist brands in marketing and product development, while also developing a method of providing annual quantitative research and analysis that can help develop the industry as a whole.

A medal from The Drunken Tomato denotes a high standard of achievement in the bloody mary community. The Drunken Tomato is known for its extensive industry experience, giving their medals real credit for the award winners. A Drunken Tomato award is an easy method for consumers and industry professionals to identify high quality products that fit their own tasting preferences. Forty-three medals were awarded across six categories: New Product, Liquid Seasoning, Hot & Spicy, Mild, Dry Seasoning, and Caesar. The Drunken Tomato Awards will continue to be a staple of the industry, providing unbiased reviews of commercially made bloody mary mixes in order to help consumers and those in the industry find a reliable resource to discover products based on their unique tastes.

The Drunken Tomato is located at 21108 Poplar Way in Lynnwood, Washington (98036). The company can be reached by phone at (917)710-0291.

To learn more about The Drunken Tomato Awards, or to find the top bloody mary mixes of 2018, visit https://www.drunkentomato.com.
Video Link: https://www.youtube.com/embed/L9zluJAw88k?rel=0

Single Malt Whiskey by Alpine Distilling Named a Top American Malt Whiskey

March 21, 2018 by evebushman Leave a Comment

PARK CITY, Utah (PRWEB) – The Fifty Best, an online guide that rates the finest wines and spirits, recently hosted an American Malt Whiskey Tasting of 20 products evaluated for the distinguished “Best American Malt Whiskey” awards for 2018. Alpine Distilling’s Traveler’s Rest American Single Malt Whiskey was awarded a Double Gold medal, the highest honor. The Park City, Utah-based craft distillery was founded in 2016.

Mountain Ridges Behind Snowbird and Alta

Using professional criteria, the pre-qualified panel of judges blind-tasted the American malt whiskies and rated them individually on a 1 to 5 point scoring system with five being the best. After tallying the scores, medals were awarded based on the judges’ impressions.

“We are honored to have Traveler’s Rest Single Malt receive such high accolades from experts in various disciplines of the spirits industry,” says Rob Sergent, Alpine Distilling’s managing director. “Alpine Distilling is committed to producing the finest spirits using traditional distilling techniques to create distinctive flavor combinations.”

To create this rich, nutty single malt whiskey, North American high protein, high enzyme 100% malted barley is aged first in used Jack Daniels barrels and finished with new, toasted French Oak.

Additional, award-winning craft spirits from Alpine Distilling include Lafayette Spiced Flavored Whiskey, Preserve Liqueur, Persistent Vodka, and Spur Whiskey.

TheFiftyBest.com is a digital guide to wines and spirits, featuring rated listings from proprietary blind tastings judged by wine and spirits journalists, spirits professionals, retailers, mixologists, spirits consultants and connoisseurs. The Fifty Best achieves the highest standards of spirits evaluations by adhering to strict tasting rules and rigorous methodology.

ABOUT ALPINE DISTILLING

Founded in 2016, Alpine Distilling is an award-winning craft distillery based in Park City, Utah. We produce the highest quality premium spirits for the active, creative, and mindful individuals who are drawn to the mountain lifestyle. All products are certified Kosher. As a socially conscious brand, Alpine Distilling is pleased to donate a portion of proceeds to benefit local non-profits Park City Community Foundation and Swaner Nature Preserve. More information is available at http://www.alpinedistilling.com.

Visit Temecula Valley Reveals Winners of the Second Annual People’s Choice Blind Tasting and Awards

December 17, 2017 by evebushman Leave a Comment

TEMECULA VALLEY, Calif. (PRWEB) – Visit Temecula Valley (VTV), in coordination with Temecula Valley Winegrowers Association (TVWA), has announced the winners of the second annual People’s Choice Blind Tasting. The event took place on Sunday, November 12, 2017, at Leoness Cellars, and featured a walk-around blind tasting, a wine seminar led by Master of Wine Roger Bohmrich and a 6-course awards dinner paired with last year’s winning wines.

Doffo Winery’s 2015 Zinfandel took first place in the competition, after taking second place to Wilson Creek’s Petite Sirah at last year’s inaugural event. The 2017 second place winner was Lorimar Winery’s 2014 Syrah, and third place was taken by Thornton Winery’s 2014 Estate Syrah.

“We are beyond thrilled with receiving 1st Place in the People’s Choice competition,” said Damian Doffo, CEO and Winemaker for Doffo Winery. “We work very hard in the vineyard to produce high quality fruit and make exceptional wine. We look forward to sharing with wine with the public in February.”

Over 200 guests tasted 29 wines (6 whites and 23 reds) without knowing any of the wines’ identities, and rated them on a scale of 1-5 during a walk-around wine tasting. The top 12-scoring wines from this portion of the event went on to be poured during a wine seminar led by Master of Wine Roger Bohmrich, where they were again tasted blind and rated on a scale of 1-5, including by Roger himself. Final scores were tallied to determine the top 3 “People’s Choice” wines. Wines could be any variety or a blend, at any price point, as long as they were from the Temecula Valley American Viticultural Area (AVA). Entries ranged from just $24 per bottle to well over $100, and represented a number of grape varieties, from Falanghina to Syrah to Cabernet Franc.

In addition to the walk-around tasting and seminar, the event featured a six-course dinner created by Chef Daragh Matheson from Leoness Cellars, paired with last year’s People’s Choice winners. A VIP reception offered hand-selected pours presented by local winemakers and winery owners. San Diego singer-songwriter Christian Taylor performed throughout the tasting. The evening’s dinner program was emceed by Lindsay Pomeroy, Master of Wine Candidate and owner of the “Wine Smarties” school in San Diego, and a brief keynote was delivered by Bohmrich. Local musician Brian Stodart performed throughout the dinner program.

Sponsors included Gosch Ford, 34° Crisps, Palpula Dips & Sauces, Temecula Lavender Co., Old Town Spice & Tea Merchants, Aall In Limo & Party Bus, Grapeline Wine Tours and American AgCredit. Carter Estate Winery & Resort was the official hotel partner for the event.

The top twelve scoring wines in alphabetical order were as follows:

Avensole Winery 2014 Malbec, $32.95
Baily Vineyard & Winery 2014 Malbec, $25.00
Doffo Winery 2015 Zinfandel, $72.00
Falkner Winery 2014 Rock Creek Syrah, $49.95
Fazeli Cellars 2014 Shiraz, $48.00
Hart Winery 2014 Volcanic Ridge Vineyard Syrah, $60.00
Leoness Cellars 2014 CS Cabernet Franc-Merlot, $38.00
Lorimar Winery 2014 Syrah, $48.00
Miramonte Winery 2014 Estate Syrah, $65.00
South Coast Winery 2016 Viognier, $25.00
Thornton Winery 2014 Estate Syrah, $49.00
Wiens Family Cellars 2015 Sangiovese, $44.00

Most wines can be purchased directly online through each winery’s website. The entire list of wines entered into the competition can be accessed HERE.

ABOUT THE TEMECULA VALLEY AND VISIT TEMECULA VALLEY

With natural gifts of climate and geography, Temecula Valley is widely recognized for its scenic vineyards, award-winning wines, and friendly wineries as Temecula Valley Southern California Wine Country. The destination includes the Temecula Valley A.V.A. (American Viticulture Area) as well as Downtown, Old Town Temecula, and Pechanga Resort & Casino.

Visit Temecula Valley is online at VisitTemeculaValley.com; “Temecula Valley Southern California Wine Country” on Facebook and @Visit_Temecula on Twitter. The Temecula Valley Visitors Center is located in Old Town Temecula on Mercedes Street adjacent the Old Town Parking Garage. For visitor assistance, call 888/363-2852 or 951/491-6085.

ABOUT THE TEMECULA VALLEY WINEGROWERS ASSOCIATION

Temecula Valley is the largest and most commercially successful winegrowing region in the South Coast AVA, the viticultural zone spanning more than 2 million acres from Riverside County to the San Diego border. The Temecula Valley Winegrowers Association has long served as a steward of the Southern California wine community. Comprising 36 wineries and more than 60 winegrowers, the Temecula Valley Winegrowers Association is a nonprofit regional organization dedicated to increasing awareness of the quality wines and wine grapes grown in the Temecula Valley and South Coast Appellations. Established in 1984, the Temecula AVA consists of 33,000 acres, of which approximately 2,500 acres are currently planted to commercial vineyards. Known as Southern California’s wine country, the Temecula Valley is located in Riverside County just one hour from San Diego, Orange County and Palm Springs and 90 minutes from Los Angeles.

Wine 101: Part One Discovering the Largest Showcase of Japanese Food, Sake, and Specialty Supplies

October 13, 2017 by evebushman Leave a Comment

Just when I thought I might have seen and tasted it all – a statement in and of itself is a bit crazy – I attended my first Japanese Food and Restaurant Expo. Of course there were terrific samples of fine Japanese food, an array of incredible knives and the type of service ware that you would expect from a country that excels in culinary presentation.

What I didn’t expect was the wide selection of sake and shochu I would want to taste, and a couple of educational classes thrown in for good measure. You ready for your sample? (Most of the photos I took I compiled into three grids that can be seen here.)

For part one of my coverage I will share information from the classes offered at what was billed as “A Trade Show for Trade Professionals.” The first was on the use of shochu in cocktails, and the second on the differences between warm and cold sake. (If you want to know the difference between sake and shochu in general tune in next week for part two where we will be tasting quite a few of each.)

Shochu Cocktail Demo by Jaymee Mandeville

Mandeville is a national brand ambassador and former bartender with several certifications under her belt. The first thing she wanted us to know about shochu was that it was versatile, and thereby can used instead of spirits for bars and restaurants that don’t have full liquor licenses. It has a lower ABV (alcohol by volume) designation than full spirits have, but a higher ABV than wine or sake.

One idea Mandeville shared was that restaurants that feature shochu-based cocktails could present them on a bar menu as “Low Alcohol Content” drinks. I found this interesting as some people seem unaware that their shochu cocktail isn’t going to have near the alcohol as a full strength version. It appealed to me, but not so sure about the person who is out just for a buzz.

Mandeville, much like the best bartenders, believes in batching some of the ingredients ahead of time, so that when the cocktail is ordered the guest doesn’t have to wait too long until it’s in their hands. She also suggested keeping fresh citrus at the bar. The juice, slice and rinds can all be utilized in different cocktails.

Trends to watch included Frose (aka Froze) which is variations of rose wine with additional alcohol blended into a frozen cocktail; Tiki drinks (rum drinks from the past revived); Vintage cocktails like the Manhattan, Old Fashioned and Sazerac; Spice(y) which is going to be either the addition of spice for say a seasonal wintery drink (cinnamon, nutmeg) or spicy additions (like jalapeno or other peppers).

Shochu Cocktail class led by Jaymee Mandeville

The drinks Mandeville made for us to sample included a Frose (yummy and sweet), a gin and tonic (more savory with the shochu in my opinion) and a Berry Berry Spicy (with Jalapeno that I would’ve never ordered but was outstanding). One student in our class asked about using wasabi in cocktails, Mandeville said it would be best in a shochu-based Bloody Mary.

Sake Samurai Toshio Ueno and Chizuko Niikawa-Helton

Ueno was my sake instructor earlier this year, for the WSET (Wine and Spirits Education Trust) Level One in sake, so I was thrilled to be learning from him again. He also introduced fellow educator Niikawa-Helton as an expert in warm sake. This was interesting to me as once I discovered cold sake I never went back to warm.

Come to find out that just like seasonal cocktails, Japanese people drink their sake warm in the winter and cold in the summer. Warmed sake can make sweetness, bitterness and/or acidity more prominent. Heating sake is also a form of hospitality, obviously showing your guest that you care about their comfort.

What was even more interesting to me were two side-by-side sake tastings: one warm and one cold. After noting the aromas and flavors in both, and finding them starkly different, I declared, “Oh, these are two different sakes” only to find out I was dead wrong.

Wow. Sake epiphany! The same sake tasted completely different warm than it did cold! For me the cold sake had more floral and sweet notes, while the hot had more savory and umami (thinks soy sauce, mushroom) characteristics.

Niikawa-Helton said that warm sake pairs extremely well with thinly sliced prosciutto and cheeses like Gruyere, Romano and Pecorino – something I can’t wait to try with guests!

A note on heating sake: both Ueno and Niikawa-Helton recommended immersing the sake vessel (usually a porcelain carafe made to withstand heat) into hot water – never use a microwave. If seems too hot you should just “add more sake!”

Part Two, on the food and beverages shared at the show, will run next week on this site. Hope you check it out.

http://lamtc.com/solutions-resources/2017-japanese-food-restaurant-expo/

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

Results of Airline Wine Competition Released

August 23, 2017 by evebushman Leave a Comment

Yardley, Pa. (PRWEB) August 2017 – Global Traveler, the only AAM-audited magazine for luxury business and leisure travelers, releases the results of its 13th annual Wines on the Wing Airline Wine Competition.

Air Canada Unveils New Livery Inspired by Canada (CNW Group/Air Canada)

The competition, held June 8, took place at City Winery in New York City. Expert judges participated in the blind tasting of 32 airlines’ white, red and sparkling wines. The judges hailed from a wide range of specialties, including sommeliers, wine shop owners and winemakers. In total, 28 Champagnes/sparkling wines, 56 white wines and 61 red wines were tasted.

Airlines are required to submit five different wines — two red wines, two white wines and one sparkling wine/Champagne — to be eligible for the overall Best International Business Class Wines on the Wing award or the Best International First Class Wines on the Wing award. For the first time in 2017, Global Traveler awarded gold, silver and bronze awards in each category. This year, the overall winner for Best International Business Class Wines on the Wing was Air Canada, and the winner for Best International First Class Wines on the Wing was Asiana Airlines.

In the white wine category, Best International Business Class White Wine was tied for Jurtschitsch Grüner Veltliner 2016, Austria, submitted by Air Canada, and Steininger Grüner Veltliner 2015, Austria, submitted by Brussels Airlines. For first class, the winner was EL AL Israel Airlines with Vitkin Winery Grenache Blanc 2015, Israel.

The best business-class Champagne was Aeroflot’s Ayala Brut Majeur, NV. The best first-class Champagne was United Airlines’ Joseph Perrier Brut Cuvée Royale 2004. TAP Portugal’s Luis Pato Blanc de Blancs, NV, won Best International Business Class Sparkling Wine.

When it came to red wine, Asiana Airlines reigned supreme in the first-class category with Gran Claustro 2011, Spain, and All Nippon Airways took the No. 1 business-class spot with Drumheller Cabernet Sauvignon 2015, Washington.

For the ninth consecutive year, Global Traveler awarded the Best North American Wines on the Wing. North American airlines submitted first-class and business-class wine samples, depending on their domestic flight offerings.

American Airlines was named Best North American First Class/Business Class Wines on the Wing, and also won for its red wine, La Ferme du Côtes du Rhône 2014, France, and its white wine, Domaine de la Chaise Sauvignon 2016, France. Hawaiian Airlines’ Flor Prosecco, NV, Italy, won Best North American Champagne/Sparkling Wine.

For the seventh year, Global Traveler awarded the Best Alliance Wines on the Wing. The participating airlines were divided by their airline alliance. The overall points for each airline were tallied and averaged to determine the alliance with the highest total. Congratulations to oneworld, represented by airberlin, American Airlines and British Airways.

Competition director Eunice Fried spent months preparing for the blind tasting. Fried, an accomplished wine journalist and respected wine expert, resides in New York City.

Global Traveler is the only U.S.-based publication to conduct such a survey in the United States.

The top airlines in each category are:

BEST INTERNATIONAL BUSINESS CLASS WINES ON THE WING
GOLD Air Canada
SILVER Brussels Airlines
BRONZE TAP Portugal
4. airberlin
5. Aeroflot

BEST INTERNATIONAL FIRST CLASS WINES ON THE WING
GOLD Asiana Airlines
SILVER British Airways
BRONZE United Airlines
4. Singapore Airlines
5. American Airlines

BEST CHAMPAGNE INTERNATIONAL BUSINESS CLASS
GOLD Aeroflot
SILVER All Nippon Airways
BRONZE Delta Air Lines
4. Brussels Airlines/Hainan Airlines (TIE)
5. airberlin

BEST CHAMPAGNE INTERNATIONAL FIRST CLASS
GOLD United Airlines
SILVER American Airlines
BRONZE Singapore Airlines
4. Asiana Airlines
5. British Airways

BEST SPARKLING WINE INTERNATIONAL BUSINESS CLASS
GOLD TAP Portugal
SILVER Alitalia
BRONZE Hawaiian Airlines

BEST WHITE WINE INTERNATIONAL BUSINESS CLASS
GOLD Air Canada/Brussels Airlines (TIE)
SILVER Air Serbia
BRONZE United Airlines
4. Singapore Airlines
5. TAP Portugal

BEST WHITE WINE INTERNATIONAL FIRST CLASS
GOLD EL AL Israel Airlines
SILVER All Nippon Airways/Asiana Airlines (TIE)
BRONZE British Airways
4. Singapore Airlines/American Airlines (TIE)
5. American Airlines

BEST RED WINE INTERNATIONAL BUSINESS CLASS
GOLD All Nippon Airways
SILVER American Airlines
BRONZE Aeromexico
4. TAP Portugal
5. Brussels Airlines

BEST RED WINE INTERNATIONAL FIRST CLASS
GOLD Asiana Airlines
SILVER Asiana Airlines
BRONZE Singapore Airlines
4. United Airlines
5. British Airways

BEST NORTH AMERICAN WINES ON THE WING
GOLD American Airlines
SILVER JetBlue
BRONZE Delta Air Lines

BEST NORTH AMERICAN CHAMPAGNE/SPARKLING WINE
GOLD Hawaiian Airlines
SILVER Delta Air Lines/JetBlue (TIE)
BRONZE Virgin America

BEST NORTH AMERICAN RED WINE
GOLD American Airlines
SILVER JetBlue
BRONZE Delta Air Lines

BEST NORTH AMERICAN WHITE WINE
GOLD American Airlines
SILVER United Airlines
BRONZE JetBlue

BEST ALLIANCE WINES ON THE WING
GOLD oneworld
SILVER Star Alliance
BRONZE SkyTeam

For more information on the competition, check out the August 2017 issue of Global Traveler or visit globaltravelerusa.com.

About Global Traveler
With nearly 300,000 readers, Global Traveler connects with U.S.-based frequent, affluent, international travelers. According to MediaMark Research (MRI), GT readers have an average net worth of $2 million and 50 percent are CEOs and owners of companies. Our readers average nine domestic flights per year and 93 percent travel internationally on a regular basis, mostly in first and business class. More than 55 percent stay in 4- and 5-star hotels, at an average 60 nights per year. Four special editions — Leisure Lifestyle Edition, Global City Guidebook, Class Act Guide and The Trazee Book — complement 12 monthly issues. Each year, Global Traveler awards the GT Tested Reader Survey awards, the Leisure Lifestyle Awards and the Wines on the Wing awards.

About Global Traveler Digital
Global Traveler’s website, globaltravelerusa.com, which unveiled a new design in late 2016, offers unique daily content catering to the lifestyle and travel interests of our audience of premium travelers. Other digital offerings include eFlyer USA (20,000 double-opt-in subscribers); eFlyer Asia (4,000 Asia-based, double-opt-in subscribers); custom e-newsletters; sponsored content; Publisher’s Picks, GT on the Go and Premium eDeal e-newsletters; and a weekly On the Road with Global Traveler slideshow. More than 80,000 visitors monthly rely on globaltravelerusa.com as their travel resource.

About FXExpress Publications, Inc.
FXExpress Publications, Inc., based in Yardley, Pa., is a privately held company publishing Global Traveler, eFlyer USA, eFlyer Asia, Trazee Travel, WhereverFamily and several annuals; and also operating globaltravelerusa.com, globaltravelerusa.com/blog, trazeetravel.com and whereverfamily.com.

Visit Temecula Valley Celebrates Wine Month with Sips of Wine, Bites to Eat, and Chances to Win Big

August 17, 2017 by evebushman Leave a Comment

Temecula Valley, CA (PRWEB) – Celebrate California Wine Month Temecula-style this September in a month-long toast to the region’s bounty. Exciting programs for wine-lovers include CRUSH Wine & Culinary Showcase; Crush on Temecula Valley Wines, in partnership with local restaurants throughout Temecula Valley; a Wine Country video contest; a Wine Country social media challenge; SIP Temecula Passports, good for five tasting flights at participating wineries; and live events and entertainment happening in September throughout Wine Country.

Temecula Valley Southern California Wine Country is home to more than 40 wineries boasting award-winning and 90+ point rated wines from Palumbo Family Vineyards, Lorenzi Estate, Callaway, Leoness Cellars, Hart Winery, Mount Palomar Winery, and more.

CRUSH Wine & Culinary Showcase
For the ultimate Southern California wine experience, visitors and locals are invited to celebrate Temecula Valley’s harvest at the CRUSH Wine & Culinary Showcase. Over 30+ member wineries will be featuring their latest and greatest varieties for tasting, while patrons mix and mingle with winemakers, vineyard owners, chefs, and new friends as they enjoy live entertainment and artisan food bites from over 15 local restaurants.

Crush on Temecula Valley Wines Restaurant Month for Wine
From September 1-30, local restaurants will offer unique Temecula Valley wine features to encourage locals and visitors to discover (or re-discover!) new favorites alongside Temecula Valley cuisine. These may include special Temecula Valley tasting flights, food and local wine pairings and zero corkage fees on local wines. To add to the fun, diners will be encouraged to share their wine new “crushes” via social media.

Wine Country Video Contest
This summer, Visit Temecula Valley and Temecula Valley Wine Growers Association invite amateur filmmakers to showcase their talents in the [insert name of video contest – stay tuned here]. Participants must submit 1-3-minute videos shot in Temecula Valley Wine Country, exploring the theme, “We take our wine seriously… but not ourselves.” The top three videos will be shared via social media during the month of September. The top vote-getter will receive two tickets to CRUSH two tickets to People’s Choice Blind Tasting & Wine Dinner, an overnight stay in Temecula, a SIP Passport, and an opportunity to participate in harvest (prize valued at approximately $1000).

SIP Temecula Wine Tasting Passports
To maximize your Temecula Valley Wine Month experience, consider staying at least two nights midweek, when your odds of meeting a winemaker or getting a peek behind the scenes run high.. Visitors to the region should consider purchasing a SIP Temecula Wine Tasting Passport, valid Monday-Friday for five standard tasting flights at 26 participating vineyards.

Live Entertainment & Winery Events
Throughout the month of September, local wineries will feature an extensive lineup of events, live entertainment, and special promotions to celebrate Temecula Valley Wine Month. For up to date information and details on specific winery offerings, visit https://www.visittemeculavalley.com/things-to-do/events/.

For details and more information about Temecula Valley Wine Month, visit https://www.visittemeculavalley.com/wine-month/.

About Visit Temecula Valley
With natural gifts of climate and geography Temecula Valley Southern California Wine Country is recognized for scenic vineyards, award-winning wines, and 40+ wineries. The popular, boutique destination includes the Temecula Valley A.V.A. (American Viticulture Area) as well as Historic Downtown Old Town Temecula, Pechanga Resort & Casino, and Temecula Wine Country Golf Trail.

Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). For visitor information and assistance, call (888) 363-2852 or (951) 491-6085.