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

Château de Pommard presents Rootstock 2018, Burgundy’s music, wine and food festival

June 24, 2018 by evebushman

POMMARD, FRANCE – Rootstock, Burgundy’s music, wine, and food festival returns this summer for the French holiday Bastille weekend (July 13-‐15, 2018). The festival will feature a roster of chart-‐topping international acts, including British band Jungle, Canadian group Soul Jazz Orchestra, Swiss band Le Roi Angus, and Nigerian-‐born guitarist Keziah Jones. This international lineup will be completed with the French pop electro group Isaac Delusion and a special Bastille Day DJ set of the unmissable Breakbot. Château de Pommard throws open its doors and invites international travelers to its new luxury Pop Up Hotel, where guests can sleep in an elegant outdoor setting surrounded by hundreds-‐year-‐old vines and 17th-‐century architecture. Discover the finesse of food and wine pairings in the Chefs Alley, learn to taste like a professional in the Burgundy tasting seminar, bike the ancient vineyards on a guided cycling tour, meet the chicest designers from Paris and Marrakech or join your friends and family for a picnic in the ancient Clos Marey-‐Monge.

With 50,000 US travelers heading to Burgundy from May to September, the Californian owners of Château de Pommard, want to share their love of the French countryside and music with fellow Burgundy-‐lovers around the world. The team at Château de Pommard conceived of the Rootstock music festival to attract world-‐class talent to the region, and to support young, rising artists at the beginning of their careers. Awarded annually to select performers, the Rootstock Artist Package, provides financial support early in an artist’s career including; professional recording studio time at Paris-‐based Studio Ferber, media promotion and, connection with booking agents. Theo Maxyme, a 2017 Rootstock Artist Package winner, recently released his first single ‘Sur le Fil’. The song is topping the rock chart on iTunes France.

With only 1,500 Rootstock Passes available, these three days of world-‐class music among the vines is the exclusive summer vacation of a lifetime. Just three hours from Paris, and 90 minutes from Lyon, one of the nation’s most popular tourist hotspots, Château de Pommard is ideally placed to receive international travelers. A new Concierge Service is now available to coordinate visitors’ arrangements, with travel and accommodation packages

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1 Day Pass: 60€
3 Days Pass: 150€
VIP 3 Days Pass: 250€
(USD prices at the time of release: 1 Day Pass $75 -‐ 3 Days Pass $180 -‐ VIP 3 Days Pass $350)

Booking & information -‐ www.rootstockburgundy.com Château de Pommard -‐ 15 Rue Marey Monge, 21630 Pommard

About Château de Pommard

Founded in 1726 by Vivant Micault, secretary to King Louis XV, Château de Pommard remains one of the most iconic and visited wine estates in Burgundy. Clos Marey-‐Monge, at the heart of the domain, has been producing one of the greatest expressions of Pinot Noir for more than two millennia. The 20-‐hectare clay and limestone rich terroir make it the largest and most interesting monopole in the Côte d’Or. In July 2015, UNESCO declared the clos a world heritage protected Climat of Burgundy. The Carabello-‐Baum family of San Francisco purchased the domain in 2014 and became just the fifth family to guide the estate in almost 300 years. The family has transformed the estate into the ultimate wine education destination where anyone can experience the phenomenon that is Burgundy.

For more information, visit www.chateaudepommard.com

The Circuitous Path from Network News to Fine Wine, by Tim Ortman (Part Three, Concludes Next Week)

June 21, 2018 by evebushman

After a fruitful overseas run with NBC News, I returned to Chicago where, with the support of NBC and other news operations, I created a production company to continue covering the news. At this point, it had been seven years since I’d left the U.S. and I realized a lot had changed. I discovered two publications dedicated solely to wine coverage. Imagine that. What was next? An all-sports network, or one dedicated to cooking?

As I read through those magazines, I found that a plethora of ink had been devoted to the much-heralded back-to-back ’89 and ’90 vintages in Bordeaux. While I knew nothing of this French region, review after review screamed that these were must-have wines. I had just grasped Brunello di Montalcino and was now confronted with the much larger and more complex right and left bank. Once again, I had to dive in. There was no turning back. Would it ever end?

Of course, the correct answer is no.

Once again, my professional TV life intersected with my burgeoning wine life. I was hired to produce a project on the growing wine auction business and invited to sample some of the Bordeaux and Burgundies being auctioned. There was that dirt component again from my earlier run-in with French reds. But this time, coupled with ripe fruit from great vintages, I found it was delicious. If a picture is worth a thousand words, a taste is worth ten thousand words, and after that auction project, I was a hopeless collector – with all of our available funds going into the cellar. Brunello, Bordeaux, and Burgundy would soon be followed with Napa Cabs, Barolo, Barabresco, Rioja and Priorate.

My cellar was growing and diversifying, and so too was my occupation. After decades of globe-trotting network news coverage, I was looking for television work that seemed less perilous and closer to home. I began to replace my exhausting news career with a new and popular format called reality TV. Work was plentiful and the compensation rewarding. But, I quickly discovered that there was nothing real about reality TV, and it proved to be even more exhausting than network news. It was decided. After 25 years in TV, I needed a break from television.

Living in Southern California and enjoying the fruits of my second marriage to a highly successful corporate executive who was also a fan of fine wine, I had the luxury of choosing a ‘second act’ without jeopardizing our financial solvency. We discussed a possible detour on my career path and agreed wine was my only other true passion – an avenue worth pursuing while I pressed the pause button on TV. But where to begin?

Retail shop clerk or cellar rat didn’t appeal to me, and I didn’t have the resume for the restaurant biz. Distribution or sales would be a radical departure, but perhaps something I could manage. I took a job as a sales rep for a prestigious importer and distributor with an impressive portfolio of wines. Learning the portfolio would be daunting but doable. But acquiring ‘street cred’ would be tougher. I soon found out “Emmy award-winning cameraman and producer” made for a meaningless introduction in the wine world. I had to get new credentials.

(Editor’s Note: This story is broken into four parts, please return to this website on the same weekday next week for part four, the conclusion.)

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.

STARS of Pinot at the Montage Beverly Hills on July 11th, 2018

June 11, 2018 by evebushman

Beverly Hills, Calif. – Pinot Noir has been a very important grape since the ROMAN era. In fact, Pinot Noir has two times as many acres/hectares planted in France than it does in California, even though Pinot has been in a huge growth mode for almost 20 years! To honor this majestic grape, WineLA is thrilled to present our 4th annual STARS of Pinot event on Wednesday, July 11, 2018 at The Montage Beverly Hills. With over 40 top Pinot Producers set to participate, WineLA invites you to join us and taste over 100 different wines at this annual gathering. The Montage Beverly Hills expects to welcome hundreds of wine enthusiasts to meet the makers and celebrate the best Pinots’ from many of world’s top producers.

Wineries set to participate: Clos Pepe Estate, Croix, Kanzler Family Vineyard, King Estate, Iris, Mail Road Wines, McIntyre Vineyards, Tolosa, Wrath, J Vineyards and Winery, Fess Parker Winery and Vineyard, Willamette Valley Vineyards, Bernardus, Hyde Vineyards, Old Bridge Cellars, Robert Talbott Vineyards, Hartford Family Winery, Alma Rosa Winery and Vineyards, The 50 by 50, Bouchaine Napa Valley + Carneros, Roadhouse Winery, WeatherBorne Wine Corp, Artesa Napa Valley, Carmel Road, Russian River, Sonoma Coast, Oregon, Burgundy and yes, Champagne is anticipated to be there! (more brands joining daily).

All guests will be able to participate to bid on wines and collectables during our silent auction, benefiting the T.J Martell FOUNDATION for Children’s Hospital Los Angeles.

The event will begin at 6PM for VIP DINNER TICKETS (Advance tickets for the VIP experience may be purchased for $150; price increases as sell out approaches, remaining tickets will be $200 at the door). 6PM entry grants a delicious VIP PINOT PANEL Dinner and a beautiful Los Angeles Magazine gift bag lined with artisan products and thank you gifts. There are a limited number of VIP (6 p.m. admission tickets). 7 p.m. doors open for General Admission. Advanced tickets may be purchased for less than $80 per person with day of tickets (if available) at $95.

The VIP PINOT PANEL DINNER – Hosted by Master of Wine, Jennifer Simonetti-Bryan (the most famous MW in the world)! This VIP panel dinner gives you a chance to enjoy a great MONTAGE dinner and drink a special set of VIP wines served with the discussion at the panel. The Winemakers debate and discuss various topics and the audience is typically filled with wines most enthusiastic. Panelists’ Include: Jeff Stewart of Hartford Family winery (SONOMA); Richard Sanford of Alma Rosa winery (SANTA BARBARA); David Coventry of Robert Talbott Vineyard (CARMEL/MONTEREY); Brandon Sparks of Dragonette (SANTA BARBARA); and Jay Somers of J.Christopher (OREGON).

Come and meet with the who’s who of Pinot Noir while enjoying unlimited wine tasting, great MONTAGE tray passed appetizers and a wonderful audience. WineLA welcomes wine fans of all experience levels.

For more information and to purchase tickets, please visit http://www.winela.com/stars-of-pinot-2018

About WineLA

WineLA is about enhancing the wine culture of Los Angeles one event at a time. To do so, wine must be in rhythm with fashion, music, food and other beverages. It must take advantage of the geography, the architecture and the centers of interest. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, rooftops, gardens, and magical views. We are a part of the LA lifestyle, the wine lifestyle, and celebrate the people, the place and the passion.

For more information call 310-451-7600 or email PR@winela.com

The School of Wine & Spirits Business unveils world’s first fully dedicated premises

May 27, 2018 by evebushman

Dijon, May 2018 – Founded in 2013, the School of Wine & Spirits Business (SWSB) centralises all wine and spirits management training and research activities carried out by Burgundy School of Business (BSB). In April 2018, the School unveiled a new building of over 1,000m2 at the heart of the BSB campus. These truly unique premises are the only ones of their kind in the world dedicated entirely to teaching of and research into wine and spirits management. Launched in conjunction is the Wine & Spirits Business Lab, an unprecedented research laboratory concentrating on behavioural studies within the wine and spirits sector.

A unique location for a unique institution

The School of Wine & Spirits Business is currently an international benchmark in the field. Every year it provides training to over 180 students of around 20 nationalities from 5 continents, via its range of programmes: the Specialised Master in International Wine & Spirits Business (taught in French), the MBA in Wine & Spirits Business (launched this year along the lines of the MSc in Wine Business), the MSc in Wine Management and the Wine Tourism specialist option as part of the Bachelor in Marketing & Business (all three taught in English).

The new, entirely dedicated building was constructed during BSB campus works in 2017. Covering a surface area of over 1,000m2, the premises comprise a range of work spaces available for students, researchers and guests, all of whom can take full advantage of the best possible reception and working conditions:

The Wine & Spirits Business Lab, the behavioural research laboratory
The Tasting Room, a 32-seat, fully-equipped classroom for tasting courses and research activity
The Cellar, a 12-degree storage cellar that is home to the School’s entire bottle collection; a prime location for more informal tasting sessions
The Spirits World, an area entirely dedicated to spirits
The Business Lounge, a stylish and sophisticated reception area

The Wine & Spirits Business Lab: where behavioural sciences serve the wine and spirits sector

This research laboratory is the only one of its kind in the world dedicated entirely to behavioural studies into the wine and spirits sector – from production through to consumption via assessment. Under the leadership of Prof. Nikos Georgantzis, the set-up employs experimental economics techniques in order to unearth the emotions, cognitive procedures and decision-making factors that influence the actions and opinions of consumers, producers and experts.

To achieve this, the team can call upon the expertise of the BSB Behavioural Economics academic department and use the top-quality facilities made available by the SWSB. In addition to the experiments conducted, the Lab also provides a forum for combining expert knowledge of and interest in the world of wines and spirits in order to provide new responses to long-running issues and also with a view to generating new knowledge and pushing back the boundaries of research into the area.

The Wine & Spirits Business Lab team works in close collaboration with partners from the wine-producing industry, and students and universities from all over the world, an open set-up that enables them to produce academic research that is both intellectually stimulating and of genuine use to Society.