Check Out This Three day event and WineCrush is July 31: Aspen Art Museum’s WineCrush

July 1, 2019 by evebushman

ArtCrush | WineCrush Facts & Figures: Master Sommelier Jay Fletcher

Held annually every summer, ArtCrush is Aspen’s premier summer gala and the major fundraising event benefiting the Aspen Art Museum. Over the past fourteen years, ArtCrush has cumulatively raised approximately $28,000,000 in support of the AAM’s groundbreaking contemporary art programming. ArtCrush brings the AAM’s most important donors, the world’s top art collectors, wine connoisseurs, artists, gallerists, curators, celebrities, and global business leaders to Aspen, making this event an internationally recognized hub of arts and culture.

Margaret Kilgallen: that’s where the beauty is.

Jay Fletcher, Master Sommelier, plus a team of six top sommeliers from Aspen’s best wine restaurants (Matsuhisa, the Little Nell, 7908, Caribou Club, Cache Cache, and Jimmy’s) give patrons a taste of old and rare wines during the event’s cocktail hour, followed by a pouring of two flights of wine prior to each of the four formally plated courses served during the dinners at WineCrush and ArtCrush. Fletcher calls in favors from Southern Wine & Spirits and the SommFoundation’s Old and Rare Cellar to source the vintage and old wines from around the world. The day of the event, he unpacks the boxes, sorts and hand-numbers each bottle, and decants and chills the vast array of wine.

800 = The number of rare vintage wine bottles (seen only at auction) served at each event x 15 years = 12,000 bottles of wine served at ArtCrush and WineCrush.
65 = The temperature in Fahrenheit that Fletcher keeps all bottles of wine prior to wine service at ArtCrush and WineCrush.
40,000 = The dollar amount of wine in wholesale costs for 250 people at each event—approximately $150 per person in wine allocations. (To be approved.)
50 = The number of tables with 10 bottles each.
3 / 5 = Each table has 3 bottles of mixed white varietals and 5 bottles of mixed red varietals.
500 = Total number of glasses of wine for each course = 2,000 glasses of wine poured at each ArtCrush and WineCrush event x 15 years = 30,000 glasses of wine served.
11 = Master sommeliers that have helped Fletcher over the years at ArtCrush: Bobby Stuckey, Richard Betts, Fred Dame, Carton McCoy, Sabato Sagaria, Sean Razee, Jonathan Pullis, Brett Zimmerman, Doug Krenik, Jason Smith, Shayn Bjornholm.
15 = Number of years the following rare, vintage wines have been served at WineCrush:

Domaine De La Romanée-Conti, Richbourg 1989

1937 Dr Barolet Clos Vougeot 1037

Domaine Leroy, Chambertin 1969

Etienne Guigal, Côte-Rôtie la Mouline 1978

Château Lafite Rothschild 1990

Domaine De La Romanée-Conti, La Tache 1988

Penfolds, Grange Hermitage 1985

Aldo Conterno, Barolo Riserva Gran Bussia 1990

Jaboulet-Isnard, Côte-Rôtie 1964

Domaine Ramonet, La Montrachet 1989

Domaine De La Romanée-Conti, Romanée-Conti 1988 Six (6) Liter Format

Domaine Gros, Richebourg 1971

Château Haut-Brion 1961

Coche-Dury, Corton-Charlemagne 1995

Château Rayas 1990

Jay Fletcher, Master Sommelier, Chairman of the Court of Master Sommeliers personal by-the-numbers list:

23 = # of years Fletcher has held his Master Sommelier title.
8 = # of Master Sommeliers Fletcher has mentored in Aspen from the Little Nell’s wine program.
20 = # of Master Sommeliers Fletcher has mentored in the world.
41 = The years since Fletcher hitchhiked into Aspen from Madison, WI, to begin his career in the wine business.
2 = # of daughters Fletcher raised as a single father while working in the wine business in Aspen.
5 = Time in the morning that Fletcher has been known to skin (hike on skis) up and throw down first tracks on Aspen Mountain on most powder days.

The Aspen Art Museum is a non-collecting institution presenting the newest, most important evolutions in international contemporary art. Our innovative and timely exhibitions, education and public programs, immersive activities, and community happenings actively engage audiences in thought-provoking experiences of art, culture, and society.

AAM MUSEUM HOURS

Tuesday–Sunday, 10 AM–6 PM

Closed Mondays

AAM ADMISSION IS FREE courtesy of Amy and John Phelan

Visit the AAM online: aspenartmuseum.org

Maison Champy Unveils Its New Wine Tourism Destination In Beaune

June 9, 2019 by evebushman

BEAUNE, France (PRWEB) – Maison Champy, the oldest winery in Burgundy, proudly unveils its ambitious wine tourism project, that aims to highlight the terroir of Burgundy and Beaune, the capital of Burgundy wines.

Maison Champy is the last winery to vinify, age and bottle its wines within the old town of Beaune, and among the diverse range of wine tours on offer in Burgundy, the Maison Champy’s visit offers a unique insight into the winemaking, history, and culture of winemaking in Beaune.

This unique location is situated at 5 rue du Grenier à Sel, next to the Maison Champy boutique, located at 12 place de la Halle, opposite the Hospices.

Here, visitors are able to discover the secrets of wine making, and understand the cultural, and historical context of this historic art, within the oldest winery in Burgundy and at the heart of the capital of Burgundian wine tradition.

Located among the “Climats des vins de Bourgogne” – a UNESCO World Heritage Site since 2015 –Maison Champy aims to be a decisive player in the promotion of the region’s treasures, bringing the territory to life and enhancing its reputation.

The Maison Champy site, listed as a Historical Monument since 15 September 2010, is at the heart of the project and visitors can explore five unique spaces at the Maison:

1. The Welcome Area where visitors can see wines being vinified. This space pays tribute to the illustrious figures who have left their prints in the winery’s three centuries of history: Edme Champy, its founder; Louis Pasteur, who carried out five years of research at Maison Champy; and Gustave Eiffel, who influenced the architecture of the listed building.

2. History Area 1, from 1720 to the 19th century, via the French Revolution. Here visitors can discover archives of the development of Burgundy and Maison Champy in parallel during this period, highlighting the winery’s ties with the city of Beaune.

3. History Area 2, showcasing international development through World Exhibitions.

4. History Area 3, displaying the winery’s unique winemaking and craftsmanship know-how.

5. A modular tasting area to host seminars and events.

Furthermore, the tour offers the unique opportunity to further understand the Maison’s historical significance. This includes an introductory journey woven through the 15th Century cellars of the convent of the Jacobines de Beaune, and the opportunity to visit the cellars’ unique architectural structure, including the Eiffel-style columns from the end of the 19th century, which extend to the top floor.

Two Wine Tourism Packages are Available:

1. A short format, lasting 90 minutes, will include the discovery of the 15th-century cellars followed by a tasting. Prices range from €25 to €55 depending on wines chosen for tasting.

2. A standard format lasting 2h30 and will include a detailed presentation on the five landscaped areas of the historical site, followed by a visit to the cellars and a tasting. Prices range from €40 to €70 depending on the choice of tasting.

Additional services on offer include a tour of the vines by car or electric bicycle for €90, and private dining opportunities catering for 6 to 80 people at the Maison. Price on application.

The ambitious project was managed by 331 Corniche Architects and the Bâtisseurs de Mémoire – an agency specializing in consulting, museography and history.

High resolution and print-ready images are available on request. For further information and images please visit https://www.maisonchampy.com/.

About Maison Champy
As a vine grower and craftsman, Maison Champy is located in the heart of Beaune, the capital of the Burgundian wine region. Champy is the oldest wine company in Burgundy with its buildings inspired by the Eiffel school of architecture, listed by the historical monuments of Beaune, with the cellars of the Bell from the XVth century which belonged to the Jacobin convent. Today the wine grower and craftsman expertise is revealed in the 21 ha owned on the Côte de Beaune, in particular in Pernand-Vergelesses.

Absorb Burgundy’s Charm with Odysseys Unlimited

May 19, 2019 by evebushman

BOSTON (PRWEB) -As the world speeds up, Odysseys Unlimited is offering a way to slow it down with the announcement of its 2020 small group experience, the mouth-watering, joy-inducing Burgundy Barging.

Starting in Lyon and finishing in Paris, the 12-day small group itinerary includes a six-night journey plying the waters of the ancient Rhone-Rhine and Burgundy canals, once reserved only for royalty. Guests visit medieval, untouristed villages and historic towns including Beaune, Dole, Petit-Ouges and the Burgundy wine region’s capital, Dijon.

Gliding from one pastoral village to another at the leisurely pace of about four miles per hour, guests aboard the privately-chartered 20-passenger MS Jeanine have the option to lounge on deck while sipping French wine (unlimited wine included) or walk or cycle the towpaths that run alongside the canals.

The small group tour also includes the quintessential Burgundy experience, a wine tasting tour along the famed Route des Grand Crus. Bookending this leisurely sojourn: sightseeing and free time in both Lyon and Paris.

Priced from $5,497 total price ($4,995 air, land, and barge cruise inclusive, plus $502 airline taxes and fees), Odysseys Unlimited’s Burgundy Barging, limited to 12 to 20 guests, launches April 20, 2020, with 17 departures through September 2020. A two-night “Paris on Your Own” extension is available for $435, including two nights in a Superior First Class hotel with breakfast, and airport transfer.

Six-time honoree of Travel + Leisure’s World’s Best Tour Operators award, Odysseys Unlimited is the leader in high quality, affordable small group travel. The company offers fully refundable deposits up to 155 days before departure on Burgundy Barging (95 days on its other tours), and savings of $100 to $300 per trip for repeat guests.

Visit http://www.Odysseys-Unlimited.com for more details, including a day-by-day itinerary for Burgundy Barging and to learn about Odysseys Unlimited’s 2019/2020 collection of 60 small group tours, or call 1-888-370-6765 ext. 700 to request a free catalog.

Best Wine of the World 2018 Competition’s Winners have been selected – the Best Wine in the World is Masseto 2009

May 16, 2019 by evebushman

BWW-The Best Wine of the World-competition is by far the toughest wine competition on this planet. Unlike any other industry competition, only 1% of the wines involved will be awarded.

HELSINKI/PRNewswire/ — The BWW 2018 competition was held in the world’s largest wine information service – tastingbook.com. 18,477 wines received in total 2,354,989 votes from 416,000 wine professionals and wine lovers from 116 countries during the three months voting period.

After the voting period, only 100 most voted wines in seven different categories remained in the Finals, organized in January 2019. The seven main categories included red wine, white wine, rose wine, sparkling wine, fortified wine, champagne and Wine Critic.

In the Finals the wines were evaluated and ranked two different times as blind by the panels of Tasting Book Professionals (selected Judges from over 7000 Pros: Wine writes, bloggers, MW’s. Wine makers etc.)

The six main wine categories included red wine, white wine, rose wine, sparkling wine, fortified wine and champagne categories. Under each category, the best wines were also awarded according to price level and country categories.

The Title above all categories – The Best Wine of the World 2018 – was awarded to the wine that won the highest scores in the Finals.

In BWW Competition 2018, the Best Wine of the World -title was awarded to the Masseto 2009, Tuscany, Italy.

The Best White Wine of the World -title was awarded to the Joseph Drouhin Montrachet Marquis de Laguiche 2010, Burgundy, France

“It is without saying that winning the Trophy of Best White Wine of the World is an immense satisfaction. We, as a Team, feel very honoured and would like to thank the wine professionals for their vote. The relationship between our two families, Laguiche and Drouhin, goes back to 1947. Complex, refined, elegant with exceptional flavours and texture the Montrachet Marquis de Laguiche is truly an iconic wine showing the unique soul of its soil.” – Veronique Boss Drouhin

Other Winners of the main categories are:

Best Winery of the World: Winner: Niepoort

Best Champagne of the World: Winner: Dom Perignon 2002, Champagne, France

Best Wine Critic of the World: Winner: Jancis Robinson

Best Red Wine of the World: Winner: Masseto 2009

Best Champagne of the World: Winner: Dom Pérignon Rosé 2006

Best Sparkling Wine of the World: Winner: Brundlmayer Brut Rosé

Best Rosé Wine of the World: Winner: Château de la Soujeole Malepère 2017

Best Sweet Wine of the World: Winner: Château d’ Yquem 2009

Best Port Wine of the World: Winner: Niepoort Vintage Port 2015

Best Cabernet Sauvignon Wine of the World: Bryant Family Cabernet Sauvignon 2014

Best Merlot Wine of the World: Petrus 2011

Best Pinot Noir Wine of the World: Armand Rousseau Chambertin 2009

Other 150 winners and prizes can be found at www.tastingbook.com

BWW is the largest wine competition in the world, whether measured by the number of wines, the number of consumers involved or the judges taking part.

BWW warmly welcomes all vineyards to enter their wine for the 2019 competition.

Registration is the easiest, fastest, and most affordable in the business. Register at www.bwwcompetition.com.

SOURCE Tastingbook

Vintage Eve Circa 3/2016: Tasting Sicily’s Nero d’Avola

March 19, 2019 by evebushman

I’ve tasted Sicily’s Nero d’Avola wine before, well at least once in 2010 during my Wine and Spirit Education Trust (WSET) course, and during annual Italian wine tasting events. These two wines below, sent for review, I had never had before and was anxious to continue my education. So, without further adieu, here is your virtual taste.

Photo credit: VinePair

2013 Stemmari Nero d’Avola, Sicily

Tasting Notes:

Dried black currant, sweet plum, tobacco, mint chocolate, red bell pepper and forest floor on the nose was followed by smooth flavors of red fruit, white pepper and black cherry with a sharp, yet lingering, dry finish. 88 Eve pts.

About (From the tech sheet)

Prince of the enological re-birth of Sicily, the Nero d’Avola is a very important native varietal. Initially found in Siracusa, it is now found in all of the wine-making areas of the island.

PRODUCTION AREA

Sambuca di Sicilia, in the province of Agrigento, where rich, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.

VINIFICATION

100% Nero d’Avola. It is an average to early varietal maturing around the first week of September. This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees. Malolactic Fermentation occurs with selected bacteria, then finally maturation occurs for 6 months in French barriques.

CHARACTERISTICS

Color: Deep ruby-red with pleasant reflections of violet. Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate.  Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.  ALCOHOL CONTENT: 13.5%  CHARACTERISTICS:  Color: Deep ruby-red with pleasant reflections of violet.  Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate. Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.

2012 Tenuta Rapitala “Nuhar” Pinot Nero, Nero d’Avola

Tasting Notes:

Aromas of grape jelly, bruised red plum, cedar and mint leaves; and then in the mouth it was all about dried red currant, lush juicy raspberry, burnt toast and mushroom. 89 Eve pts.

About (From Frederick Wildman and Sons)

Nuhar, meaning flower, is sourced from parcels located in the heart of the vineyard. Here, vines grow on clay soils, sheltered from the wine, and in full sunlight. Two great varieties are planted: Nero d’Avola, which develops rich tannins and body in these conditions, and Pinot Noir, King of Burgundy, which responds well to the heat of Sicily with color, softness and depth unlike anywhere else.

Terroir: Select parcels lie at 1,800 feet above sea level are Guyot-trained on clay soil with yields of 32 quintals per acre.

Vinification: Each variety is manually harvested, first the Pinot Noir at the end of August, then the Nero d’Avola at the end of September. Each parcel is vinified in small, stainless steel tanks. Long maceration at a controlled temperature of 75-82°F allow for the extraction of only the best polyphenols. The Nero d’Avola ages in stainless steel to preserve freshness, while the Pinot Noir matures for nine months in small French barriques. Following blending, the wines are bottle refined.

Additional Information

Bright, ruby-red color and a bouquet with strong aromas of dried fruits. The palate is warm and full with a balanced acidity and elegant tannins. The finish is long and lingering and at this point, we discover again the classic aromas of a Pinot Noir ripened by the hot, Sicilian sun. Pairs well with roasted meats, game and truffle dishes.

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 judge for the Long Beach Grand Cru. 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

Michelin Starred Chef Christophe Émé Presents KASS Wine Bar + Restaurant!

February 20, 2019 by evebushman

Los Angeles, CA – After twenty-five years as a powerhouse in the fine dining industry, Michelin starred and world-renowned Chef Christophe Émé is ready to uncork another side of his prowess by introducing KASS, a chic and welcoming wine bar and restaurant that offers a sophisticated yet approachable French Dinner Menu and unrivaled Wine List in a 40-seat dining room and bar stripped of pretention, but brimming with innovation and immaculate presentation. Situated on the most in-vogue strip on La Brea, KASS Wine Bar + Restaurant by Chef Christophe Émé officially opened Friday, February 1^st, 2019!

Chef Christophe Eme. Photo Credit- acuna-hansen

Growing up in France’s picturesque Loire Valley was the ideal backdrop for Chef Christophe Émé, who learned from an early age the joy of cooking in the kitchen. At the age of sixteen, Émé began an apprenticeship at the Hôtel de France in Angers before embarking on a journey that has propelled him across the globe, sharpening his skills at some of the world’s most prestigious restaurants with enough Michelin stars between them to form a constellation. From Auberge des Templiers, to Auberge de l’Eridan in the French Alps, to the opulent Taillevent, Émé has worked with such culinary legends as Gerard Rabaey, Marc Veyrat, Michel Rostang, Philippe Braun, and Philippe Legendre. Arriving in the United States in 2001, Émé made his way to Los Angeles as Executive Chef at the highly revered L’Orangerie where he challenged perceptions and French cooking technique by renouncing cream and butter sauces in favor of complex layered emulsions and natural jus. In 2005, Émé embarked on his first solo Los Angeles venture and opened the critically lauded Ortolan on West Third Street, where he showcased his impeccable haute cuisine. Shortly after Ortolan debuted in 2005, Émé was honored by Food & Wine as one of the “10 Best New Chefs” and subsequently earned a Michelin star in 2007. After setting a higher standard for the next generation of French restaurants, Émé is now moving in a new direction by introducing KASS Wine Bar + Restaurant.

Wine Consultant Taylor Parsons (Whole Cluster Consulting, République, Spago, Mozza, Campanile) curated the KASS Wine List. “This is a tightly focused wine list created with the purpose to provide pleasure and not intimidation, with wines that serve the neighborhood and the cuisine of Émé.” says Parsons. Thoughtfully overseen by KASS Wine Bar + Restaurant Sommelier and Manager Kyley Jacoby, the KASS Wine List is comprised of seventy percent French Wines, with an emphasis on the Loire Valley in honor of Émé’s home region, with the remaining thirty percent made up of varietals ranging from France, Europe, and California. Designed for connoisseurs and novices alike, the Wines by the Glass are available to sip and swish, beginning with effervescent Sparkling section including the Jacky Blot, Montlouis Brut ‘Tradition’ Loire Valley NV or the Laherte Freres, Extra Brut ‘Ultradition’ Champagne NV. The single Pink offering stands poised and proud, the Vinca Minor, Carignan Rosé Sonoma County 2017, while the White section offers an array of global choices beginning with the Domaine Daulny, Sancerre Loire Valley 2017; the German Andi Knauss, White Blend ‘Boutanche’ Württemberg 2017, or the Frantz Chagnoleau Macon-Villages La Carruge Burgundy 2016, while the Domaine Dupasquier, Roussette de Savoie, Savoie 2013 rounds off the white wines by the glass. The Red section starts with a trio from France, kicking-off with the Jean-Marc Burgaud, Morgon Côte du Py, Beaujolais 2017, a Loire Valley 2016 Domaine Filliatreau, Saumur-Champigny ‘La Grande Vignolle’, and a Domaine de Majas, VdP Côtes Catalanes Carignan Blend Roussillon 2017, before heading over to the Piedmont region of Italy to enjoy a 2016 Brovia, Dolcetto d’Alba ‘Vignavillej’ and the 2016 Piedrasassi, Syrah ‘PS’ from Santa Barbara County. While sharing delectable dishes with good company, the Wines by the Bottle offer an ideal respite to relax and unwind, beginning with Sparkling Wines in two significant categories: Champagne and Not Champagne, followed by a respectable selection of Pink Wine, and a vast library of White Wine that is categorized as Energetic, Fruity, and Muscular, with an equally impressive variety of Red Wine, categorized by dominant notes Bright, Juicy, Earthy and Plush, and a boutique selection Sweet & Fortified Wine.

Chef Émé utilizes his near thirty years of expertise to present a concise, but yet approachable KASS Dinner Menu featuring appetizers and entrées, which will experience weekly variant twists curated by Émé, depending on the availability of fresh, seasonal ingredients from the local Farmers Market. Guests will have the pleasure of watching Émé directly in his element in the open kitchen, along with his condensed, but highly skilled team, with a window perfect for awestruck onlookers. The ever-evolving KASS Dinner Menu will feature dishes such as the Salad of Baby Beets with black lentils and aged Comté; the Oxtail Parmentier made with marrow bone and Burgundy truffles; the Farro Risotto, accompanied by celery root, kale, and Morel mushrooms, and the Chicken Cooked in Clay served with wild mushroom sauce and green asparagus. Dessert will include delectable treats, like the silky Chocolate Tart accompanied by chocolate sorbet. Ever the artiste, Émé showcases every dish like a work of art, be the canvas the Pordamsa porcelain plateware, which showcases a mimicry of patterns and textures found in nature, or the Shichirin Hida Konro, a miniature Japanese portable charcoal grill and the black slate cutlery. Whatever the vessel, presentation will be at the forefront alongside flavor and technique.

A clean, contemporary space designed by Émé with assistance from Annie May of Kuskin / May Designs, harmonizes between warm and cool neutrals and the perfect balance between natural and manmade materials. Warm enough to be inviting, but cool enough to retain a sleekness, this stylishly inviting space offers guests three atmospheric experiences: The Wine Bar, where cheese, charcuterie and oysters are the perfect accompaniment to wine offerings and spirited conversation, and the Dining Room which offers plush banquette seating ideal for intimate and vibrant gatherings alike. The Outdoor Patio welcomes guests with cozy woven rattan nest chairs and low tables perfect for enjoying a bottle of wine, enclosed by a wood plank façade, mimicking a Japanese hinoki, successfully encapsulating KASS guests away from the bustling street. “KASS is an involved experience; I want guests to come in for the atmosphere as much for the wine and the food,” says Émé.

With an ever-expanding array of top eateries such as République, Sugarfish, Sycamore Kitchen, Odys + Penelope, and trendsetting shopping destinations like American Rag, Best Made, Champion, Undefeated, Kelly Cole USA and Aether Apparel, KASS Wine Bar + Restaurant by Chef Christophe Émé is a chic, sophisticated and welcoming new addition to this bustling street that offers an approachable French dinner menu and unparalleled wine list, in a lively setting!

KASS Wine Bar + Restaurant is open for Dinner every Tuesday through Saturday from 6:00 pm to 10:00 pm, and every Sunday from 6:00 pm to 9:30 pm. The KASS Wine Bar is open every Tuesday through Saturday from 5:00 pm to 12:00 Midnight, and every Sunday from 5:00 pm to 10:00 pm. For reservations, please visit KASS Wine Bar + Restaurant Yelp Reservations or call KASS Wine Bar + Restaurant directly at 323.413.2299.

Please follow KASS Wine Bar + Restaurant on Instagram @kassrestaurant or on Facebook

KASS Wine Bar + Restaurant

320 South La Brea Avenue

Los Angeles, CA 90036

T: 323.413.2299

2019 PASO ROBLES WINE COUNTRY EVENTS

January 24, 2019 by evebushman

Paso Robles, CA – Tickets for Paso Robles Wine Country’s marquee events are on sale at www.pasowine.com. The annual celebration of Paso’s heritage variety, Vintage Paso: Zinfandel Weekend is scheduled for March 15-17, 2019. Paso Robles’ signature wine event, the Paso Robles Wine Festival celebrates its 37th year on May 16-19, 2019. Now is the time to plan, for Paso Wine, in 2019.

Vintage Paso: Zinfandel Weekend begins on Friday, March 15 with Zinposium, a Zin-focused seminar in downtown Paso Robles at the Paso Robles Inn Ballroom. Moderated by iconic winemaker, Neil Collins, owner and winemaker of Lone Madrone, a panel of winemakers will discuss dry farming Zinfandel and Zin blended wines. This seated tasting is guaranteed to be educational and entertaining.

In the evening, the ballroom transforms into a lounge atmosphere for Z After Party. Join up to 20 Paso wineries for a savory walk-around Zinfandel tasting, complemented by a fantastic selection of desserts and live jazz. This intimate tasting is sure to sell out with 80 seats for Zinposium and 175 tickets for Z After Party. Advance purchase only.

Zinfandel Weekend continues on Saturday, March 16 and Sunday, March 17 with more than 100 wineries holding their own individual events throughout Paso Robles Wine Country. Visit www.pasowine.com to search by winery, activity or day to plot a course for Zin.

The Paso Robles Wine Festival returns May 16-19, 2019 with the 37th annual celebration of everything Paso Robles wine. Wine Fest kicks-off Thursday, May 16, 2019 with Winemaker Dinners, each featuring multiple winemakers at the table with their wines paired with the cuisine of two iconic Paso Robles restaurants, Thomas Hill Organics and The Hatch. On Friday, May 17, RESERVE delights a limited gathering of wine and food lovers with Library, Reserve, White/Rosé, and Barrel Sample wines, complemented by fresh and local gourmet bites.

The following day, Saturday, May 18, begins with a Winemaker Seminar. The topic is under wraps for now but promises to be a fun discussion and tasting. The day culminates with the Wine Festival Grand Tasting in the Paso Robles Downtown City Park. This unique outdoor tasting features 70+ wineries arranged by “regions” (Bordeaux-style, Rhône-style, Zinfandel, Burgundian-style, Italian varieties, and Other Wild Wines) with wineries pouring their best. In the picnic area and gazebo, live music will provide the perfect atmosphere to enjoy a beautiful summer day sipping Paso Robles wines.

Back by popular demand, the 2019 Wine Festival will feature complimentary food tasting from the region’s best chefs and caterers. Visit www.pasowine.com often to see updates on who will be sampling their delicious creations. Creativity abounds with the return of a limited lineup of handpicked artisan merchants. These entrepreneurs will offer a selection of unique local and wine country themed products.

Sunday, May 19 of Wine Festival weekend encourages people to travel beyond the Park to explore more than 100 winery events throughout the weekend including winemaker dinners, live music, barrel samples, and so much more!

Tickets – All Zinposium, Z After Party, Wine Festival Winemaker Dinners, RESERVE, Wine Festival Seminar, and Wine Festival Grand Tasting Tasting tickets are now available on www.pasowine.com.

Vintage Paso: Zinfandel Weekend, March 15-17, 2019

Zinposium Seminar – $40
Z After Party – $40
Combo: Zinposium Seminar & Z After Party – $70
Tickets available here – https://pasowine.com/events/vintage-paso-zinfandel-weekend/

37^th Annual Paso Robles Wine Festival, May 16- 19, 2019

Winemaker Dinners – Thomas Hill Organics ($125), The Hatch ($100)
Combo: Friday, RESERVE & Saturday, Grand Tasting, Early Entry – $145 ($135 until March 15)
RESERVE only – $90
Saturday, Grand Tasting, Early Entry (12 p.m.) – $90 ($80 until March 15)
Saturday, Grand Tasting, General Admission (1 p.m.) – $70 ($60 until March 15)
Winemaker Seminar (10:30 a.m.) – $25
Designated Driver (Grand Tasting, 1 p.m.) – $25
Locals Only Ticket (1 p.m.) – $50 (until March 15)
Early Bird Pricing applied to Combo, Early Entry or General Admission Tickets only, with $10 savings
Early Bird Offer and Locals Only Ticket Expires March 15, 2019

During Paso Robles Wine Country event weekends, visitors and locals alike are encouraged to travel beyond the park to visit the more than 100 wineries that host special activities including winemaker dinners, food pairings, barrel tastings, winery and vineyard tours, and much more. Visit www.pasowine.com to plan a complete Paso Robles Wine Country experience, including lodging, restaurants, transportation, and more things to explore.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE
The Paso Robles Wine Country Alliance represents wineries, growers and businesses in Paso Robles Wine Country. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is California’s third largest wine region. It encompasses more than 40,000 vineyard acres and 200 wineries. For more information, visit www.pasowine.com. @PasoRoblesWine, @PasoWine (Insta), #PasoWine, #VintagePaso, #PasoWineFest

Newhall Refinery NEW Reserve Wine List is a Wish List For Everyone

October 27, 2018 by evebushman

Several factors should go into play when creating a wine list. As a consumer we may not be aware of all of them. As a wine writer I get to learn some of them. Here’s what I learned and what you can now expect from the new Reserve Wine List at Newhall Refinery.

Simon and Shannon Mee, owners of Newhall Refinery, already had re-vamped their existing Wine List with the help of Guy Lelarge, formerly of Valencia Wine Company. Lelarge introduced several new wines – that have become new favorites – while removing some older wines from the list. But it doesn’t end here for the Mees and Lelarge, as Newhall Refinery is one of the most cutting edge restaurants in the Santa Clarita Valley (many would argue that they are the most cutting edge) they wanted to create a reserve wine list that would encompass classic Napa wineries as well as global favorites, wines with high critic scores, name recognition and pair the best with their ever-changing fare.

One look at the new Reserve Wine List (below) and wine aficionados will notice a Far Niente vertical, 2010, 2011 and 2012 – of their Cave Collection Cabernet Sauvignon. They may also notice that the selections also include global choices – notably France and Italy – to pair with the dinner menu, Chef Dustin’s weekend menus and of course, the upcoming holiday parties and special events in The Cellar at Refinery.

These new reserve wines are now safely tucked away, in a temperature controlled wine fridge in The Cellar, near to the decorative racks of wines that will still be available from the latest wine menu.

There will be three by-the-glass selections, all Napa Cabernet Sauvignons: the 2015 Duckhorn, 2014 Silver Oak and a 2012 Heitz Trailside. How can they possibly open such nice bottles just for a glass? The Mees have purchased a Coravin Model 2, which is a unit that extracts wine from the bottle without removing the cork. Usually winery representatives and distributors use this model. Lucky for us, the Mees know the value of fresh wine as well.

Lastly, there are only a select number of these wines that are currently available, so don’t wait too long to come in and try a new dinner pairing at Newhall Refinery!

My own opinion of this new Reserve Wine List: it’s incredible! And now we both now know – and can appreciate – what should go into the selection process.

The Reserve List

PINOT NOIR

Patz & Hall ‘Gap’s Crown’, Sonoma Coast, 2015

Sea Smoke ‘Southing’, Santa Rita Hills, 2014

Sea Smoke ‘Ten’, Santa Rita Hills, 2015

CABERNET SAUVIGNON

Bella Union, Napa, 2015

Duckhorn, Napa, 2014

Silver Oak, Alexander Valley, 2014

Heitz ‘Trailside’, Napa, 2012

Nickel & Nickel ‘Rock Cairn’, Oakville, 2015

Caymus ‘Special Selection’, Napa, 2014

Far Niente ‘Cave Collection’, Napa, 2010

Far Niente ‘Cave Collection’, Napa, 2011

Far Niente ‘Cave Collection’, Napa, 2012

Stag’s Leap ‘SLV’, Napa, 2015

RED BLENDS

Flora Springs ‘Trilogy’, Napa, 2015

Miner ‘The Oracle’, Napa, 2013

Opus One Meritage, Oakville, 2014

Joseph Phelps ‘Insignia’ Meritage, Napa, 2014

Dominus Meritage, Napa, 2014

ITALIAN WINES

Pio Cesare Barolo, Piedmont 2013

Antinori ‘Guado Al Tasso’,

Bolgheri Superiore D.O.C, 2013

FRENCH WINES

Joseph Drouhin ‘Vosne-Romanee’, Burgundy, 2016

Chateau Magdelaine, Saint Emilion, Bordeaux 2011 Chateau Lynch Bages, Pauillac, Bordeaux, 2010

PORT WINES

Dow’s 30 Year Tawny Port

Grahams Vintage Port, 1983

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Château de Pommard Introduces Three New Wine Experiences

August 9, 2018 by evebushman

Château de Pommard is introducing three new Wine Experiences to teach consumers the professional secrets of tasting, pairing and selecting wines. The Tasting Experience, Climats Experience and Gourmet Experience have been created by the domain’s new Director of Wine Education, Vanessa Guébels, a Wine and Spirit Education Trust (WSET) Diploma graduate.

“Wine consumers today are passionate, not only about great regions and vintages but also about the understanding it takes to navigate the complex world of fine wine,” commented Michael Baum, CEO, and Propriétaire of Famille Carabello-Baum. “With wine knowledge comes wine enjoyment and visitors to Burgundy are thirsty for both.”

Guests participating in the Tasting Experience will learn, in just 45 minutes, the WSET systematic method for professional tasting and gain the confidence in describing wines using the language of professional sommeliers. The Climats Experience lasts 60 minutes, during which, the complex array of Burgundy villages and wines are explained. Guests are empowered with a grasp of the true meaning of terroir. The Gourmet Experience offers each visitor the opportunity to travel the world and build a foundation for matching fine wines with international cuisine. This, 90-minute workshop, hosted by WSET trained Wine Advisors, was developed by Ms. Guébels and Château de Pommard’s award-winning winemakers to encourage a methodical approach to food and wine pairing.

“The opportunity to combine the unparalleled wine knowledge in Burgundy with consumer experiences is a wine educator’s dream of a lifetime,” quipped Ms. Guébels.
“With the launch of these new Wine Experiences, when somebody leaves the domain they do so with precise knowledge about grape varietals, tasting methods and the winemaking and food pairing techniques that professionals around the world rely upon.”

From passionate wine lovers looking to strengthen their knowledge of Burgundy to industry professionals dedicated to improving their craft, there’s a wine experience suited to all tastes and levels. These experiences are one of many forthcoming projects, both onsite and online, from Château de Pommard designed to ignite passions for wine education.

The new Wine Experiences can be reserved online, by phone or through Château de Pommard’s travel, tourism and hotel partners.

Vintage Eve 5/2015: Cabs of Distinction = Dinner at Opolo and The Quaff Report Panel

July 17, 2018 by evebushman

Dinner at Opolo Vineyards after our first day learning and tasting at the Paso Robles Cab Collective Cabs of Distinction was a special treat booked for us by the public relations company marketing the event, Parker Sanpei. Starting with an after hours tasting in their tasting room – their Zin and Sangio stood out uppermost in my mind the next day – we also took a brief tour.

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Dinner at Opolo Vineyards!

The winery now houses not one but two copper stills in which chief distiller and vineyard manager Paul Quinn has been making a freaking outstanding grappa, and just that day, had completed distilling a pear brandy. Come to find that several Paso wineries are getting their license to distill alcohol from fruit and sell from their tasting rooms. I told Paul that since Opolo is SIP certified this is a natural following, to use up every scrap…for our pleasure.

We then toured the grounds. We visited a large welcoming grassy area that is used for the 8,000-strong club member parties, the rooms for overnight guests and a main house with plenty of windows for vineyard views set up for our dinner.

Starting with a lovely fruit-forward Roussanne we dined on a spinach salad with dried cranberries, apple slices, walnuts and then buttery scallops over Parmesan risotto. The owner, Rick Quinn, who had already wowed us with his smoked pork salami and smoked pork loin as appetizers, had created a meaty Goulash with grilled artichoke which I believe they served with their reserve Zinfandel. For dessert, our only store bought item, was a light cheesecake covered in berries and compote.

If you haven’t been to Opolo and like big friendly wines paired with friendly people, don’t miss them on your next trip to Paso.

The Quaff Report Panel Discussion

On day two of our visit we were invited back to the Paso Robles Inn Ballroom for a sommelier led seminar.

While the panelists got ready Meredith May, publisher of Tasting Panel and SOMM Journal, announced that she will soon be unveiling a chef-focused cannabis magazine coming in the fall, contact info@TheCleverRoot.com if you want to learn more. This was news!

Then it was time for the panel.

Okay, right off the bat, this is my first experience watching others – as the audience wasn’t participating – taste and comment on wine. One thing I did learn came from sommelier Mike Madrigale, the moderator, who discussed helping restaurant staffs by blind tasting wines and discussing them on their merits.

Then he asked his fellow panelists to taste and only comment on any remarkable attributes found in the wines poured out in front of them.

Like a silent movie, with no music as an accompaniment, we waited for what seemed like several minutes for ANYTHING to happen. May took the opportunity to talk about the reach, 90k readers, of the Tasting Panel. She then explained that she had offered to take over the Sommelier Journal when it was about to fold, revamped it as the Somm Journal and offered it up for free to trade – and now up to 60k are reading it.

That time spent allowed our panel of Somms and wine directors to come up with some ideas of what was in their glasses. Savory, dusty, no oak…was it a Cabernet Franc or straight Cab? Across the board they had differing opinions other than what we already knew: all are Bordeaux, the only questions is new or old world?

The MS at Giada at the Cromwell Hotel, Darius Allyn said for us, as he believed that many lay people were in he audience, that they have to look at cost and how the wines offered up to pair with their cuisine.

Madrigale commented that the first wine, once revealed was a $200ish Bordeaux, wholesale would be about $125 and then about $300 on a wine list – for a wine that needs age, he wouldn’t buy this for a restaurant. He gets better deals looking for this and others at auction.

Allyn mentioned that he is given a budget by the restaurant, and he can’t speed up time on a bottle that needs age.

Both commented that Burgundy may triple in value with time, while current Bordeaux would not, and the price of Bordeaux is somewhat inflated. Which was another reason they routinely chose not to invest money in them for their wine lists.

As they worked their way through the remaining wines, we tweeted along with them, but there was more discussion about if the blind wines were new or old world and less about things I could get into, like what their customers would think, what would they pay, if it was unexpected would a customer send it back. In conclusion: if you want us to watch while you drink you better engage us. Oh well.

Story in photos: https://www.facebook.com/media/set/?set=a.10205508500739325.1073741916.1455706632&type=1&l=dbb4543053

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