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

June 24, 2018 by evebushman Leave a Comment

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 Leave a Comment

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.

Jimmy’s Taverna at The Sierra Nevada Resort Named a Top Mountain Retreat by Wine Spectator

June 20, 2018 by evebushman Leave a Comment

MAMMOTH LAKES, Calif. (PRWEB) – Wine Spectator has recognized the Sierra Nevada Resort & Spa’s on-site restaurant Jimmy’s Taverna in Mammoth Lakes, California, as one of “15 Mountain Retreats Taking Wine to New Heights.” Listed among mountain resorts from Tennessee to California, the article celebrates the restaurant for its diverse 475-bottle wine list, and its “fresh approach to mountain-resort dining.”

Chip Ermish, wine director at both Jimmy’s Taverna and Rafters, another on-site restaurant at the Sierra Nevada Resort & Spa, says the Wine Spectator article is an honor, noting that both restaurants also appear on the magazine’s awards list at the highly selective two-wineglass “Best of” level. Given to destinations for “serious wine lovers,” according to Wine Spectator, the “Best of Award of Excellence” level is reserved for wine lists typically offering 350 or more selections that “display excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation.”

“We have worked hard to build one of the best wine lists in the Sierras and we are proud to have demonstrated the deep commitment to wine required to receive Wine Spectator’s two-wineglass ‘Best of’ award,” Chip says, adding that, “our status in the wine world would not be possible without the support of owner Jim Demetriades in allowing us the freedom to grow the list in new and creative ways.”

Chip designed the Jimmy’s Taverna wine list to pair with the fresh flavors found within the restaurant’s Mediterranean and seafood-focused menu. With attractively priced bottles from Greece, Lebanon, Syria and other unexpected areas, he says the list encourages guests to taste outside their comfort zone: “We’re exposing people to more than just the standard European wines. We’ve really gone global and have chosen wines to match up with our Mediterranean cuisine.”

The list also features a wide variety of California wines, and Chip was featured in Market Watch for introducing guests often already well-versed in California selections to an impressive array of quality offerings from Washington state, which he has called, “wine’s next frontier.”

Ranging from $30 to $2,000 per bottle, the wine list at Jimmy’s Taverna offers world-class wines for any budget. Chip makes a conscious effort to expose guests to new wines without breaking the bank.

“The last thing I want is for our guests to come in and stop breathing once they see the prices on my wine list,” he says. “I go out of my way to make them comfortable and try new wines, and they’re thrilled that they’re getting world class wine at a fair price.”

About Sierra Nevada Resort & Spa:
Located in the heart of Mammoth Lakes, California, near Mammoth Mountain, the 149-room rustic-luxe Sierra Nevada Resort & Spa includes 15 fireplace suites and six three-bedroom chalets. Pampering amenities at the hotel include heated bathroom floors and toilet seats, soaking tubs, large waterfall showers, kitchenettes, fireplaces, and real leather lounge chairs as well as an on-property full-service spa. Three distinctive restaurants are located on the resort’s six-acre property, including The Red Lantern, with Asian fusion dining; Rafters Restaurant and Lounge; and Jimmy’s Taverna, specializing in wood-fired seafood and traditional Greek cuisine. For additional information, visit thesierranevadaresort.com.

Perlis Picks: Hospice du Rhône [Part Two]

June 16, 2018 by Michael Perlis Leave a Comment

THE GRAND TASTINGS

Of course, the HdR event wasn’t all “work” [I use this term very loosely] at the seminars that I wrote about in last week’s article.

HDR Friday afternoon was the Opening Tasting and the Closing Tasting was held Saturday afternoon. The participants were the same at both, with the opening tasting focusing on older vintages and the closing tasting representing current releases. Wineries could only pour wines that were primarily made up of the 22 Rhône varieties. This was not only a great opportunity to taste an incredible number of fine wines, but to also interact with lots of winemakers.

I did not take notes on individual bottles and did not get a chance to taste at nearly every table – check out this list of participants and you’ll see why I didn’t make it to everyone. I also focused primarily on California producers as these would be wineries I’d be most apt to follow up with for in-depth reporting in the future.

Of those I tasted, these wineries poured my favorites…

Alta Colina, Paso Robles, CA

Anglim, Paso Robles, CA

Barton Family Wines, Paso Robles, CA

Bedrock Wine Co, Sonoma, CA

Caliza Winery, Paso Robles, CA

Carlisle Winery and Vineyards, Windsor, CA

Clos Solene, Paso Robles, CA

Delmas, Walla Walla, WA

Denner Winery, Paso Robles, CA

Donelan Family Wines, Santa Rosa, CA

Jeff Cohn Cellars, Sonoma, CA

Keplinger Winers, Napa, CA

Larner Vineyard and Winery, Los Olivos, CA

Law Estate Wines, Paso Robles, CA

Ledge Vineyards, Paso Robles, CA

Levo, Paso Robles, CA

Onx Wines, Paso Robles, CA

Paix Sur Terre, Paso Robles, CA

Saxum Vineyards, Paso Robles, CA

TOP, Paso Robles, CA

Turtle Rock Vineyards, Paso Robles, CA

Not on the list on the website, the wines of Santa Barbara’s Kunin Wines were also being poured. Seth Kunin passed away last year; I never met Seth and by all accounts my life is poorer as a result. Seth’s wines were being poured by his wife and his brother and they were delicious.

THE MEALS

Wine tastes great on its own, but ultimately it really shines as part of a meal – oft times for me as the star of the meal, but part of it nonetheless.

Lunch on Friday was devoted to Rose, with bottles of Rose everywhere being provided by HdR participants, along with food prepared by Chef Nick Nolan of Society Cuisine.

The Live Auction Lunch on Saturday featured dishes prepared by Martin Testa of Testa Catering along with lots of wine provided by the HdR participating wineries. The auction generated funds for the HdR organization to continue to provide these kind of events and to help Northern California Wildfire Relief…

In addition, the passing of two wine luminaries was addressed, Seth Kunin of Kunin Wines and Robert Haas of Tablas Creek, as well as the Person of the Year being announced – Jed Dunnuck of jebdunnuck.com.

The Farewell Dinner Saturday evening provided a wonderful time to reflect on the weekend that had passed so quickly. The four course meal was prepared by Chef Spencer Johnston of Danior Kitchen, featuring Southwestern inspired fare capped off with a delicious selection of meats [beef, chicken, chorizo and lamb] followed by dulche de leche cake along with strawberries and cajata. Not to mention the cooked grasshoppers which were a big hit at our table. And of course, the wines…it looked like all the bottles that had been opened at the tasting were sitting somewhere, along with plenty of full ones.

I can’t say enough about this event – hopefully you’ve gotten this far in my writing about it. From the organizers to the participating wineries to the attendees, from the seminars to the meals to the tastings, whether one bought a weekend pass or went a la carte, I can’t think of a more well run event or one with higher quality wines across the board. As we headed off into the night, I thought that I couldn’t believe it was over and that two years couldn’t pass soon enough. Kudos to all involved.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Swirl: A Wine Tasting Event to Orange County

June 13, 2018 by evebushman Leave a Comment

NEWPORT BEACH, Calif. (PRWEB) – The Lymphoma Research Foundation (LRF) – the nation’s largest non-profit organization devoted exclusively to funding innovative lymphoma research and serving the lymphoma community through a comprehensive series of education programs, outreach initiatives and patient services – will host its inaugural Swirl: Orange County Wine Tasting Event on Thursday, June 21, 2018 at the Balboa Pavilion / Harborside Grand Ballroom in Newport Beach, California.

As a part of a strategic expansion of LRF’s fundraising programs, Swirl: Orange County will represent the first time a Swirl Series event has been hosted on the West Coast. Other host cities include Miami, Chicago, New York, Dallas, and the Twin Cities. Attendees will be able to sample award-winning wines that represent both Old World and New World flavor profiles, enjoy hors d’oeuvres, and participate in an exciting silent auction – all in support of LRF’s mission of eradicating lymphoma and serving those impacted by this blood cancer.

“When my husband AJ was first diagnosed with lymphoma, we knew that we had to do everything in our power to help advance the Lymphoma Research Foundation’s mission,” said Michelle Manas, Swirl: Orange County Host Committee Chair. “From our Wedding for a Cause to Swirl: Orange County, we are honored to partner with LRF to ensure that everyone facing a lymphoma diagnosis receives the critical support they need.”

National Wine Sponsor Southern Glazer’s Wine & Spirits will once again generously donate all selections of fine wines. Kevin & Peggy Calcagnie will serve as the event’s inaugural presenting sponsors, joining Swirl Series National Sponsors AbbVie, Genentech, Kite Pharma, a Gilead Company.

“As we continue to expand the Swirl series across the nation, we’d like to thank our inaugural Orange County host committee for their vision and leadership in creating new fundraising mechanisms to support our innovative research and education programs,” said Meghan Gutierrez, Chief Executive Officer of the Lymphoma Research Foundation. “We are incredibly grateful to our national and local sponsorship partners for their commitment to bringing Swirl to the West Coast in support of the entire lymphoma community.”

The first-ever Swirl: Orange County host committee will be chaired by Michelle and AJ Manas, and will include Tami and Jeffrey Ballard, Casey and Sean Calcagnie, Nancy Goldman, and Sara and Matthias Weber. Elizabeth A. Brém, MD (UC Irvine School of Medicine), Wing C. (John) Chan, MD (City of Hope Medical Center), Richard A. Van Etten, MD, PhD (Chao Family Comprehensive Cancer Center, University of California, Irvine), Alex F. Herrera, MD (City of Hope Medical Center), Lauren C. Pinter-Brown MD, FACP, (Chao Family Comprehensive Cancer Center, University of California, Irvine) and Steven T. Rosen, MD, (City of Hope Medical Center) will serve as the evening’s Honorary Host Committee. For more information about Swirl: Orange County and/or to purchase tickets, please contact Taylor Zitay Kahn, Director of Distinguished Events, at (646) 465-9103 or tzitay(at)lymphoma.org or visit lymphoma.org/SwirlOrangeCounty.

About the Lymphoma Research Foundation
The Lymphoma Research Foundation (LRF) is the nation’s largest non-profit organization devoted to funding innovative research and serving the lymphoma community through a comprehensive series of education programs, outreach initiatives and patient services. To date, LRF has awarded more than $60 million in lymphoma-specific research. For additional information on LRF’s research, education and services, visit lymphoma.org.

Vintage Eve Circa 4/15: Deep Eddy Lemon Vodka, Reviewed by Yours Truly

June 12, 2018 by evebushman Leave a Comment

Not a flavored vodka kind of girl, but when I was sent a bottle of the Deep Eddy Lemon Vodka, after reading a rave review of the Ruby Red Grapefruit vodka, I was up for the challenge.

I chilled my bottle in the freezer before testing it, but right off I noticed that the vodka had a thick quality, akin to a Limoncello. And the color wasn’t “hello I’m yellow” but a more likeable pale lemon.

Now, the cocktail. Though they had provided a cocktail recipe for me (see below) it required basil and I didn’t happen to have basil, so I found another one on the Internet:

1.5 ounce Lemon Vodka

½ ounce ginger liqueur

¾ ounce lemon juice

I don’t do Lemon Drop Martinis. Too sweet even without the sugar rim. But this cocktail, on the rocks, had just enough tart and sweet to make me and the hubby uber happy. Will definitely be making this again!

From Deep Eddy

(Introducing) cool and refreshing Deep Eddy Lemon Vodka, making its way onto the vodka scene in 2015. An Austin original, celebrating the laid back Austin lifestyle, Deep Eddy Lemon is handcrafted with care in the Deep Eddy Distillery in Austin’s Hill Country. Made with real lemons from California, not a flavoring agent, Deep Eddy Lemon creates inventive and delicious libations for entertaining.

The fastest growing vodka in the United States, Deep Eddy is breathing fresh air into the vodka category while supporting local communities in the true spirit of Austin. With a classic Americana look and feel, Deep Eddy brings casual drinking occasions to life.

Deep Eddy Lemon joins four other vodkas in the lineup, including Deep Eddy Cranberry, Deep Eddy Ruby Red, Deep Eddy Sweet Tea, and Deep Eddy Vodka. Some of the most popular cocktails that can be created using the new Deep Eddy Lemon include Lemon Splash (a low-calorie drink), High Dive Cosmo, Lemon Basil Martini, and Deep Shandy.

Here is one to try:

Lemon Basil Martini

Ingredients:

2 oz Deep Eddy Lemon Vodka

2 basil leaves

1/4 oz simple syrup

Directions: Muddle basil in simple syrup. Add vodka, shake and strain into martini glass. Top with basil leaf garnish (optional). Enjoy.

For more information, visit www.deepeddyvodka.com.

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

Frank Ostini Announces Hitching Post’s First Tasting Room to Open in July

June 10, 2018 by evebushman Leave a Comment

BUELLTON, California – Frank Ostini, owner/chef of the Hitching Post 2 in Buellton, California, announces he has acquired the lease for 420 East Highway 246, also in Buellton, a property adjacent to the restaurant. Hitching Post Wines is expected to open its first- ever wine tasting room at the location in July 2018. Hitching Post 2 restaurant is also developing a take-out/delivery concept to offer a limited lunch menu at the new Hitching Post tasting room and picnic grounds.

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From Hitching Post II Restaurant’s Facebook page.

“Buellton has been our home base for Hitching Post Wines since 1986, and we are thrilled to now have a location that can focus on wine tasting and retail sales in the center of Santa Barbara Wine Country,” says Chef and Winemaker Frank Ostini.

Frank Ostini and Gray Hartley first made wine in 1979. The Hitching Post brand was born in 1984. They have made these wines at Au Bon Climat/Qupe, Central Coast Wine Services and Terravant Wine Company in Buellton with a primary focus on Pinot Noir from many of the finest vineyards in the Santa Rita Hills and the Santa Maria Valley. Winemaker Gray Hartley adds, “In this new location we are excited to feature many of our rare single-vineyard bottlings and special older vintages of Hitching Post Wines.”

Winemakers Gray Hartley and Frank Ostini | photo credit Jeremy Ball

ABOUT HITCHING POST WINES:

Hitching Post Wines are the creation of Gray Hartley and Frank Ostini, two friends that have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its great wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, the chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together through their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise. In 1981 they discovered the wonder of Pinot Noir grapes; since then Pinot has been their primary focus. A great example of these wines is the Hitching Post Highliner. The “Highliner” is the best fishermen in the fleet, and this name honors the great men of the Alaskan Salmon Fishery alongside whom Gray Hartley worked for 28 years. A special wine, Highliner is meant to be the “best of their fleet” of Pinot Noirs. Along with ten selections of Pinot Noir, Hitching Post produces a dry Rosé called Pinks, a Syrah, and a Merlot-based blend named Gen Red.

Then came Sideways in 2004, the Academy Award® winning film set in Santa Barbara wine country, prominently featuring The Hitching Post 2 and Hitching Post Wines. Since Sideways exposure in the film, Hitching Post wines have gained in popularity. Currently, the winery has 1200 barrels and produces about 17,000 cases a year. Hartley and Ostini strive to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. Hitching Post Wines are enjoyed by an audience that reaches around the globe who admire Santa Barbara wines for their lively refreshing fruit, and their complexities of earth and spice. Hitching Post Wines are produced by Hartley Ostini Vintners, Buellton, California.

Perlis Picks: Hospice du Rhône [Part One]

June 9, 2018 by Michael Perlis Leave a Comment

INTRODUCTION

Over the years that I’ve been writing for Eve’s Wine 101, I’ve probably used the expression “if you only attend one event per year” often enough that it’s become almost a cliché.

Now I can say “if you only attend one event every two years, this is the one you should attend.”

GUIGAL

Hospice du Rhône is, per their website, “…a non-profit business league with the specific purpose of improving the business conditions of the grape growers and wine producers of Rhône variety wines and grapes throughout the world. We serve as an international vintners association, providing promotional and educational opportunities.”

Based on California’s Central Coast, HdR holds regular events at Blackberry Farm in Tennessee and last year participated in Découvertes en Vallée du Rhône in France’s Rhone Valley. Every two years, HdR brings it all back home to Paso Robles for a multi-day extravaganza to showcase wines made from Rhône grapes, not just from local wineries but from international ones as well.

I write a lot about Rhône varieties. Other than Zinfandel, the Rhônes are where my palate usually takes me. For a refresher, there are 22 Rhône varieties, called as such due to their origins in France’s Rhône Valley. Most well-known of these for the reds would be Syrah, Grenache and Mourvedre and for the whites Viognier, Roussanne, Marsanne and Grenache Blanc. If you’re interested, you can see the entire list here.

The most recent HdR event in Paso Robles took place April 26^th through April 28^that the Paso Robles Event Center. Attendees had options of attending seminars, onsite lunches, grand tastings, offsite dinners, or the onsite farewell dinner, in any combination. Most popular seemed to be the purchase of the weekend pass which gave the pass holder all seminars, both lunches, both grand tastings as well as the farewell dinner. Individual event tickets could also be purchased a la carte.

THE SEMINARS

The schedule of events covered by the weekend pass spanned Friday April 27^th and Saturday April 28^th. But the fun actually started on Thursday April 26^th with a group of seminars held at the nearby Paso Robles Inn. Not included with the weekend pass, these seminars could be purchased individually by those who were looking for a true immersion experience. Called the Focus 22 [after the 22 Rhone grape varieties] Master Classes, each of the three seminars focused on a different region producing Rhone-style wines.

Unfortunately, Karen and I were unable to attend the first two of these Master Classes, but they definitely looked interesting, featuring wineries and regions that I did not have much familiarity with.

The first was called Elevating Arizona: Height Matters, presented by Todd Bostock of Dos Cabezas WineWorks and Maynard Keenan of Caduceus Cellars and the second was The Rhône Rocketeers from Walla Walla, presented by Ali Mayfield of The Walls Vineyard, Billo Naravane of Rasa Vineyards, Steve Robertson of Delmas, Todd Alexander of Force Majeure and Dr. Kevin R. Pogue of VinTerra Consulting. Both classes were moderated by esteemed wine critic Jeb Dunnuck of JebDunnuck.com.

We did make it into town for the third Master Class, and I was definitely glad that we did. I suppose it would be technically incorrect to say that this class was also about a region that produces Rhône-style wines as we got to learn about the Rhone Valley itself: Romancing the Rhônes of Rhône Valley. Presented by Eileen Fabunan of Rhône Valley Wines along with Jeb Dunnuck, we got the opportunity to learn about the Rhône Valley and taste eight wines in total from both the North and South Rhône Valley. This was great for someone like me as I have had limited exposure to Rhônes other than those from California.

The HdR event officially kicked off bright and early Friday morning with Seminar One | South Africa’s Cinsault Renaissance. Moderated by Lauren Buzzeo of Wine Enthusiast, the presenters were Ryan Mostert of Silwervis, Andrea Mullineux of, Mullineux & Leeu Family Wines, Tremayne Smith of The Blacksmith and Danie Steytler of Kaapzicht Wine Estate.

Tasting through nine wines in various styles made from a grape that is usually [but not always] a blending grape in California was pretty interesting and gave additional exposure to a wine region that is still little known to many.

The second seminar on Friday was Seminar Two | A 6th Generation Crusade in the Barossa Valley. This seminar was moderated by Chuck Hayward of Vinroads and the presenters were Adrian Hoffmann of Hoffmann Vineyards, Paul Heinecke of Soul Growers, Russell Johnstone of RBJ Vintners, Chris Ringland of North Barossa Vintners Collaboration and Michael Twelftree of Two Hands Winery & Twelftree.

Karen and I used to drink a lot more Australian wine than we do now, so this was especially fun, made more so by the nine wines we tasted all being from one vineyard owned and managed by Adrian Hoffmann, a man as dedicated to growing great wine grapes as the winemakers making the wine.

Not to take anything away from any of the other sessions, Saturday morning’s first seminar was probably the one I was most excited about. Titled Seminar Three | Lost and Found: Old Vine Rhônes Across California, it was presented by Morgan Twain-Peterson, MW of Bedrock Wine Company and Tegan Passalacqua of Turley Wine Cellars and Sandlands. Tegan and Morgan are also two of the founding members of the Historic Vineyard Society, an organization near and dear to my heart and one that I have written about in the past. We got to learn about and taste through 10 wines from nine of these old vineyards. Some of the wines were made by Tegan, some by Morgan, but there were also wines made by Pax Mahle, Angela Osborne, Bruce Neyers and Ian Brand as well as two of my person favorites, Mike Officer of Carlisle and Joel Peterson of Once & Future Wines.

It was time for the final seminar of this year’s Hospice du Rhône event, Seminar Four | The Majesty of Guigal, kind of taking us full circle back to the Rhône valley and learn about this great winery and taste 11 of the wines made there.

Read more about the Paso Robles HdR event in my next article.

Wine in a Can vs. Wine in a Bottle in Blind Taste Test

June 6, 2018 by evebushman Leave a Comment

NAPA, Calif. (PRWEB) – Essentially Geared Wine Co., which exclusively makes wine packaged in cans, is addressing the big question that all wine drinkers ask before cracking their first can: how does it compare to traditional wine that comes in a bottle? The answer emerges in a blind taste test where consumers are asked to taste two comparable wines–same varietal, similar price point, equally chilled, served in a traditional wine glass. Captured on video, it quickly becomes clear that, while most people may prefer the taste of Essentially Geared’s rosé, chardonnay, and sauvignon blanc compared to comparable bottled wines, literally not one person can tell that it came from a can.

THE TASTE CHALLENGE
While a blind wine taste test is nothing new, wine in cans is a new concept to most, and many are skeptical. What’s the quality like? Will it taste like a can? Um, why cans? Essentially Geared decided to take the oldest wine quality measurement tool in the biz–the blind tasting–and test its wines with wine drinkers of all sorts, from novices to industry professionals. They ask each participant to taste wine A, then taste wine B, share their thoughts, and lastly pick a favorite. With reactions ranging from “Whaaat?!,” “In a can?,” to “Can I shotgun this sucker?,” participants are drawn to the new packaging concept and immediately begin answering the “Why cans?” question for themselves:

“Convenience.”
“You don’t need a corkscrew!”
“Bottles are a pain in the a** to deal with.”
“It’s just easier to pack a can.”
“[Bring it] where you’re not allowed to bring glass.”
“So you don’t look hoity-toity when the guys are drinking beer.”
“Would anybody even know if I was drinking wine at a park? Just saying.”

WHY CANS?
So, how does Essentially Geared, a wine company that packages their wine exclusively in cans, answer the “Why cans?” question? “We like our wine like we like our lives: delightful, simple, no pretense,” says co-founder and winemaker Grant Hemingway. “I set out to show the world what I’ve always known about wine: high quality doesn’t have to come with a high level of fuss. When you think about it, cans are actually the perfect wine vessel. They’re durable, lightweight, easy to open, lightproof, and airtight. Aluminum is hands down the most sustainable beverage packaging out there, and that was important to us.”

Weighing in at 1/20th of the weight of glass, each can is made of 70% post-consumer recycled material and is more than twice as likely to be recycled into a new can compared to glass. And the aluminum in a used can will enter the product life cycle again as a new can in just 60 days. Plus, they’re real hard to break. (Try it.)

Wine quality will always be a subjective measurement. That’s why we have things like points and scores and sommeliers and tasting notes to give us guidance in this great big world of fermented grape juice. But the notion that quality is dictated by traditional packaging alone is outdated. Great wine comes in a bottle, true. But great wine also comes in a can. And cans are a lot more convenient.

#screwcorks

ABOUT ESSENTIALLY GEARED WINE CO.:
Essentially Geared is a wine company based in Napa, CA whose motto is to “Seek the Everyday Uncommon.” Founded in 2017, EGWC produces rosé, chardonnay, a red blend, sauvignon blanc, and Bubbles (a chenin blanc-based carbonated wine) exclusively packaged in 375mL and 250mL aluminum cans. Distributed nationwide, their goal is to make great wine in a practical and sustainable package.

Follow the story: @egwineco

Vintage Eve Circa 4/15: Santa Barbara County AVA Lesson and Tasting Courtesy NASA and Michael Larner

June 5, 2018 by evebushman Leave a Comment

Santa Barbara County is our local world-class wine region. The region boasts a perfect combination of climate, soils, geology and geography, allowing growers and vintners to produce excellent wines from grapes associated with three major global areas – Bordeaux, Burgundy, Rhone.

Santa Barbara County Vintners Vice President Michael Larner, a grower, vintner and geologist by training, led our lecture on this very local winemaking region.

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Michael Larner, photo from Larner Vineyards Facebook page.

Seminar

“Today I will be your conductor…” began Larner. Who would share “what is diverse in the wines found in a 17 mile stretch.”

Larner explained that there are 211 AVAs (designated wine grape growing regions) in the United States.

Almost all of what we have in California has the varietal name on the label.

There can be up to a 50 degree shift between day and night temperatures in Santa Barbara County, which allows for “great natural acidity left in the wine…longer hang time…(and) giving a great complexity to the wines.”

A majority of the wineries are family-owned and produce fewer than 10,000 cases. The vintners association strives to create public awareness of this.

Climate is diverse in the different zones, and allows for different varieties to be grown. The heat burns off the nightly fog and pulls in the marine layer. Then, as the sun burns it off, a vacuum is created and brings in the coastal breeze.

Fog burns off at different times in the various regions, so some vineyards get warm while others remain cool.

Grapes were planted first in the area in 1782. The first commercial wineries started planting in 1960s.

“In a short story…we have two continents that crashed against each other…over 40 million years ago.” Then 20 million years ago an area north of San Diego fragmented off and ended up where Santa Barbara now is. Land is still moving due to the San Andreas Fault.

By 2013 23,000 acres had been planted. More Bordeaux varieties have been planted since 2003, as well as Syrah mostly in Ballard Canyon.

Larner then went through the stats for each of the Santa Barbara AVAs, when they were established, climate, elevation, rainfall, degree days (a heat summation; how many days an area gets hot after fog is burned off), soils and principal varieties grown in the region.

Note: One AVA, Sta. Rita Hills, was established with that abbreviated name over Santa Rita because there already is a wine growing area in Chile with that name.

Tasting Notes (Aromas and flavors separated by 😉

2013 Fess Parker Viognier, Camp 4, Rodney’s Vineyard, Santa Barbara County
Lemon, white pepper, orange; lemon-lime, citrus, crisp, nice fruit, long finish.

2012 Byron Chardonnay, Nielson Vineyard, Santa Maria Valley
Buttery oak, buttered popcorn, sugary lemon drops, a bit of anise; balanced citrus fruit and acid works well, oak dries my palate and made me want more, well done. If you’re an oak fan this one is for you.

2012 Brander Sauvignon Blanc, Santa Ynez Valley
Lime, Kiwi, white peach, lemon, wet gravel; bright, lemon, pineapple, medium acidity and finish.

2012 Sanford Pinot Noir, Sanford and Benedict Vineyard, Sta. Rita Hills
Raspberry, plum, tart cherry, green peppercorns; same fruit, tart but nice balanced bright fruit with a light acid.

2010 Larner Syrah, Larner Vineyard, Ballard Canyon
Deep, dark plum, mushroom, black licorice; nice mouthfeel, bowl of dark fruit, balanced with nice pepper. My favorite of the tasting so far.

2011 Star Lane Cabernet Sauvignon, Happy Canyon of Santa Barbara
Dusty blueberry, river bed, chocolate, little bit of mint; Dark dusty plums, blackberry, stems, black pepper, stewed mushrooms.

After the conclusion of the seminar Larner invited us to taste some other wines from the Santa Barbara Vintners. It was nearing the end of the workday for me having already had a great class and a tasting…but I still thoroughly enjoyed:

2011 Palmina Alisos red blend of Sangiovese and Merlot, Santa Barbara

2012 Scott Cellars Sangiovese, West Slope, Santa Barbara County

2012 Fess Parker Syrah, Santa Barbara County

2013 Rusack Syrah, Ballard Canyon Estate, Santa Barbara County

2013 Casa Dumetz GSM, Santa Ynez Valley

2009 Larner Elemental GSM

Story in photos: https://www.facebook.com/media/set/?set=a.10205360193031725.1073741909.1455706632&type=1&l=f4f064285c