Eve's Wine 101

Robin Thicke, Mýa, DJ Jazzy Jeff, and More to Headline Célébrez en Rosé Wine & Music Festival

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UNITED STATES (U.S.) – Organizers of Célébrez en Rosé (formerly La Fête du Rosé) wine and music festival have announced an all-star lineup of headline performers for its 2022 events in Atlanta on May 7 (Mother’s Day Weekend), Houston on May 28 (Memorial Day Weekend), Washington, D.C. on June 11 (National Rosé Day), and Chicago on June 25 (International Rosé Day).
This year’s festival will feature world-renowned contemporary R&B artist and hitmaker Robin Thicke in Atlanta, Houston, and D.C.; Grammy Award-winning singer-songwriter and actress Mýa in Houston and Chicago; hip-hop legend DJ Jazzy Jeff in Atlanta, Houston, and D.C.; and Grammy-nominated singer-songwriter and producer Tamia in D.C.; among others.
Founded in 2018, the picnic-style event has garnered national attention through previous years’ music lineups, which featured prominent artists like Lupe Fiasco, Estelle, DJ Cassidy, Marian Hill, and more, as well as the high fashion, Instagram-worthy photo installations, VIP experiences, and culinary offerings from celebrity chefs like Wolfgang Puck and Kelis that attendees have come to expect.
The festival will be making its third appearance in both the Atlanta and D.C. markets and debuting for the first time in two new cities, Houston and Chicago, in 2022.
“Since the event’s inception, we’ve continued to improve the experience and music for our guests, and this year will be no different,” said Cleveland Spears, III, founder of Célébrez en Rosé. “Music is a huge part of that experience, and I’m proud to say that there will truly be something for everyone at each of the four Célébrez en Rosé events in 2022. We look forward to being back in D.C. and Atlanta with a few new and exciting surprises in store, and introducing our new audiences in Chicago and Houston to a rosé all day experience like nothing they’ve seen before.”
Célébrez en Rosé (French for “Celebrate in Pink”) has continued to grow in popularity and attendance since it launched four years ago under the name of La Fête du Rosé in Atlanta. The festival sold out its second annual appearance in Atlanta and inaugural event in D.C. the following year, attracting thousands of attendees dressed in their finest pink and white summer attire. Watch the official recap of last year’s Célébrez en Rosé event in D.C. here.
Additional local acts and a full entertainment lineup will be announced in the coming weeks, paying homage to the unique cultures and audiences of each of the four cities.
For more information or to purchase tickets, visit celebrezenrose.com.

TASTE THE DIFFERENCE campaign kicks off

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NEW YORK (PRWEB) – From October to December 2021, TASTE THE DIFFERENCE programme will be casting a new light on European PDOs – Protected Denomination of Origin – and PGIs – Protected Geographical Indication – thanks to an intense activity calendar. Aimed at increasing the perceived value of wines with protected origin and national cultural heritage, while ensuring an image of European excellence and tradition, the campaign addresses both press and trade professionals and will be focusing on quality wines made in Spain and Italy.

The campaign is the result of the joint efforts of Prodeca, a Spanish state-owned company supporting agri-food and forestry products from the north-east of the country, and UIV, Italy’s most important wine association representing 660 companies and a total of 150.000 growers.

The lively series of activities, to be run both in person and online, includes active participation in events such as TEXSOM – where TASTE THE DIFFERENCE will support the Volunteer Dinner – the arrangement of dedicated masterclasses in October and November with GuildSomm in major cities such as New York, Chicago, Los Angeles, and Austin, alongside with an open-to-all virtual seminar series that will remain available online. In addition to this, a Grand Tasting will be run in New York featuring upwards of 40 producers from Italy and Spain and seminars showcasing the peculiarities of the many appellations involved.

The wide series of activities will strengthen the awareness of PDO and PGI symbols and broaden the knowledge of related appellations among journalists and bloggers, wine influencers, key opinion leaders, as well as sommeliers, beverage directors and retailers, thanks also to a social campaign.

About TASTE THE DIFFERENCE PROGRAM
The program: European quality wines: taste the difference is a project financed by the European Union and managed by Unione Italiana Vini and PRODECA for the promotion of PDO and PGI European wines abroad in China and US. In order to achieve this objective, the TTD.EU program will organize wine seminars, workshops and b2b meetings both in these countries and in Spain and Italy, inviting wine professionals to join study trips to Europe. The program, realized in the span of three years (2021-2023) aims at creating awareness about European quality wines, in particular Italian and Spanish, which share a long tradition and a high standard of quality.

The beneficiaries: Unione Italiana Vini is the oldest and most commissioned Association of the Italian wine market. It represents cooperative, private and agricultural wine-companies, bottlers, consortia, associations and wine-making machines or wine cellars / laboratory manufacturers, located throughout the Italian territory.

Promotora de Exportaciones Catalanas (PRODECA) is a public company established in 1986 and added to the Department of Agriculture, Livestock, Fisheries and Food of the Government of the “Generalitat de Catalunya.

WineBid Celebrates its 25th Anniversary as the Largest Global Online Wine Auction Marketplace

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SEATTLE /PRNewswire/ — WineBid, the world’s very first and largest online wine auction marketplace, proudly celebrates its 25th anniversary this year in the autumn of 2021. With twenty-five years of innovating in the wine re-commerce market, WineBid continues to expand with new team members with experience in both fine wine and ecommerce, and extends its long-standing commitment to authenticity, quality, trust, innovation, and a mission to help everyone, everywhere share great experiences through wine.

 

Founded in 1996 by Chuck Parsons, a wine and auto racing enthusiast, WineBid began in a garage with two employees and Parson’s 10,000-bottle collection of wine. Fortuitous timing matched the rise of internet commerce that saw Amazon and eBay founded at the same moment, and WineBid immediately attracted a dedicated clientele.

As the company grew, Parsons moved WineBid from his Chicago garage to Napa, California where its growth took off near the turn of the millennia. WineBid recruited experienced auction professionals and expanded to Hong Kong and Sydney, Australia. In 1999, WineBid partnered with the Napa Valley Wine Auction to help raise millions for charity and created the first online wine futures marketplace featuring top Napa Valley wines.

Today, WineBid is among the top wine auction companies in the world, with the broadest ranges of sellers and wines, and the most online bidders of any platform. Its success is built on a commitment to implementing new technologies to make the selling and buying experience both seamless and enjoyable for clients. For private individuals wishing to sell wine, WineBid has created the largest global online audience and buyer base of wine enthusiasts who bid weekly on wines with an individual bottle value of up to and over $10,000.

For these “sellers with cellars,” WineBid also offers the most comprehensive and up to date wine cellar valuation information, the most convenient concierge logistics services, and the fastest time to market and time to cash. For buyers, WineBid has led with authenticity and trust, including the most detailed condition inspection notes and provenance descriptions, and the most high-resolution photos and 360 BottleShots for most wines on the site. WineBid originated the idea of weekly wine auctions and continues to introduce new auction gamification features like Overtime Bidding. Beyond the auction functionality itself, the company has continued to innovate around the end-to-end experience, including highly customizable online cellar valuation tools, as well as some of the most advanced storage and shipping functionality in the wine business.

“Over the past 25 years, WineBid has continually set the standard for online wine auctions, and created processes and technologies for inspection, authentication and pricing now imitated in other luxury re-commerce marketplaces,” notes WineBid CEO Russ Mann. “The next 25 years will be equally eventful and rewarding for wine collectors and enthusiasts globally, as WineBid supports and promotes both an increasing diversity of wines coming to market, an even broader and more diverse base of customers seeking those products, and even more convenient, engaging, and fun buying and winning experiences.”

Now headquartered in Seattle and owned by Third Leaf Partners, a global beverage and luxury hospitality investment company, WineBid continues to pursue its mission with weekly online auctions of 5,000+ wines, a French Direct import program, and a growing team of account managers working with consignors across the country and globe.

IICHIKO, JAPAN’S LEADING SHOCHU, ANNOUNCES “IICHIKO FOR THE WIN” COCKTAIL COMPETITION IN NYC THIS SUMMER

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New York, NY — This summer, Japan will capture the world’s attention for weeks.  iichiko, Japan’s leading barley shochu brand, is hosting a sports-inspired cocktail competition in August. Managed by Davos Brands, the competition is open to legal residents of the contiguous 48 U.S. states (and Washington, DC) ages 21 and up, with all entries submitted on www.iichiko.com/cocktailcompetition. The competition’s six finalists will be announced in July and will compete at the Grand Finale event in New York City in August. The grand prize is a trip for the winner and a guest to Tokyo and Kyushu Island, home of the iichiko distillery.

The all-star lineup of judges* for the competition are:

●      Kenta Goto, New York

●      Masahiro Urushido, New York

●      Julia Momose, Chicago

●      Jacques Bezuidenhout, New York

●      Kevin Diedrich, San Francisco

●      Natasha Sofia, Chicago 

“We are very proud that some of the most prominent bartenders in the U.S. will be part of our judging panel,” says Daniel Mandelbaum, VP of Marketing, Davos Brands. “Each of them has worked extensively with iichiko Saiten and are excited by its limitless potential for shaking up the U.S. cocktail scene. We are looking forward to the sports-inspired submissions that will showcase iichiko Saiten’s incomparable versatility and umami notes.”

Competition Guidelines and Grand Prize

●      Eligible Entrants:

●      Legal residents of the contiguous 48 U.S. states (and Washington, DC), age 21+

●      Cocktail Inspiration:

●      Favorite sport such as Gymnastics, Volleyball and Swimming

●      Judging Criteria:

  • Best showcasing of iichiko Saiten or a non-alcoholic alternative, with a minimum of 1.5 ounces used in the cocktail

  • Extent to which cocktail reflects inspiration of a summer sport

  • Name of the cocktail

  • Overall flavor and deliciousness

  • Creativity and originality

●      Ingredients:

  • Recipes must incorporate 1.5 ounces of iichiko shochu or a non-alcoholic alternative and a maximum of five additional and readily accessible ingredients, plus a garnish, to ensure reproducibility 

●      Submission Period: May – July 15, 2021

●      Finalists & Winner Announcements: 

  • Finalists will be announced July 2021

  • The Grand Finale competition will be held in New York in August 2021

  • The Grand Prize winner will be announced in August 2021

  • The Grand Prize:

    • A week-long trip for the winner and their guest (21+ years old) to Tokyo and Kyushu Island 

Tasting Notes on iichiko Saiten

On the nose, iichiko Saiten is redolent with aromas of honeydew melon, white grape, pickled watermelon rind and kabosu citrus. There are also hints of soy, white pepper and rich barley. On the palate, iichiko Saiten has a strong start and a long finish. It exudes rich umami notes of jasmine tea, white peach, minerals and earth with some citrus and a saline finish that beckons another sip. 

About iichiko

iichiko Shochu is the native spirit of Japan – a white spirit that’s incredibly rich in flavor, yet smooth and easy to drink with food. iichiko, pronounced EACH-ko, is produced on Kyushu, Japan’s southernmost main island. iichiko is produced by Sanwa Shurui, Co., Ltd., one of Japan’s most esteemed producers of shochu, sake and wine. iichiko Saiten is a true honkaku shochu, which is distilled only once, and no artificial additives or sweeteners are permitted. Moreover, the single distillation better preserves the flavors created during fermentation, as opposed to multiple distillations that strip them out. The brand’s portfolio includes iichiko Saiten and iichiko Silhouette. For more information, please visit www.iichiko.com and follow-on social media @iichiko_usa.  

About Davos Brands  

A wholly owned Diageo subsidiary whose mission is to build and develop the highest quality, best-in-class wine and spirits brands that create a meaningful, valuable connection with consumers. We do this through teamwork, passion, innovation, entrepreneurial spirit, and relentless perseverance. The Davos Brands team members are recognized to be amongst the best performers in the industry. The team operates in a collegiate, open-structure, and dynamic mode. We think outside of the box and finds ways to obtain outstanding results through an entrepreneurial focus. Based in New York, the Davos Brands luxury portfolio is currently composed of Aviation American Gin, Balcones Distilling, Sombra Mezcal, Astral Tequila, iichiko Shochu, and TYKU Sake. Visit www.davosbrands.com/ for more information.

The World of Fine Wine in association with Gaggenau, announces the 2019 World’s Best Wine Lists Awards winners

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London – the World’s Best Wine Lists in association with Gaggenau have been announced, with Restaurant Mosaic at The Orient, receiving the honor of Wine List of the Year, Best Hotel Wine List in the World, and Champions’ League World’s Best By-the-Glass Wine List 2019.

Stock photo, not associated with event.

The World’s Best Wine Lists celebrated its sixth anniversary with a prestigious judging panel. Chaired by Neil Beckett, World of Fine Wine Editor, and featuring writer and broadcaster, Andrew Jefford; award-winning sommelier, Andreas Larsson; publisher and writer Ch’ng Poh Tiong; wine writers Elin McCoy, Francis Percival and Alder Yarrow; sommelier Luciana Girotto; and wine writer and lecturer Anne Krebiehl MW. They assessed over 1,000 of the world’s best wine lists to determine the shortlist. The nominees and winners are based on a range of criteria including breadth, depth, interest, quality, value, clarity and accuracy.

Hidden in the Crocodile River Valley in the lush Francolin Conservancy, Restaurant Mosaic at The Orient is one of South Africa’s finest luxury hotels – featuring one of the country’s best loved and most respected restaurants, worthy of its supreme praise and three top recognitions at the World’s Best Wine Lists Awards 2019. The creative cookery of Restaurant Mosaic at The Orient is well matched by a superb modern wine list containing over 5,000 selections. Described by our judges as “a phenomenal list that is a joy to explore”.

The awards are renowned as the Michelin Stars of the wine list world and include a number of best-in-class category winners including HIDE for Best Spirits List in the World; The World Residences at Sea for Best Cruise Ship Wine List in the World; Nº5 Wine Bar for Best Wine Bar List in the World; Air France for Best Airline Wine List in the World and for the sixth year in a row, Pix Pâtisserie for Best Champagne & Sparkling Wine List in the World. The night was also a celebration of new restaurants, with Chicago’s The Purple Pig being awarded Best By-the-Glass Wine List Without Coravin® in the World; and Lake Buena Vista, Florida’s Wine Bar George taking Best Micro Wine List in the World.

Best Long Wine List in the World 2019 – Geranium, Copenhagen

Best Medium-Size Wine List in the World 2019 – Sager + Wilde Hackney Road, London

Best Short Wine List in the World 2019 – Blue Hill, New York

Best Micro Wine List in the World 2019 – Wine Bar George, Lake Buena Vista

Best Regional Wine List in the World 2019 – The Yeatman, Vila Nova de Gaia

Best Champagne & Sparkling Wine List in the World 2019 – Pix Pâtisserie, Portland

Best Dessert & Fortified Wine List in the World 2019 – Antica Bottega del Vino, Verona

Best Spirits List in the World 2019 – Hide, London

Best By-the-Glass Wine List Without Coravin® in the World 2019 – The Purple Pig, Chicago

Best By-the-Glass Wine List With Coravin® in the World 2019 – Nº5 Wine Bar, Toulouse

Best Wine Bar List in the World 2019 – Nº5 Wine Bar, Toulouse

Best Hotel Wine List in the World 2019 – Restaurant Mosaic at The Orient, Pretoria

Most Original Wine List in the World 2019 – Terroir, New York

Best Designed Wine List in the World 2019 – The Restaurant at Meadowood, Napa

Best Airline Wine List in the World 2019 – Air France

Best Cruise Ship Wine List in the World 2019 – The World Residences at Sea

Wine List of the Year 2019 – Restaurant Mosaic at The Orient, Pretoria

Best Sake List in the World 2019 – Saké, The Rocks, Sydney

Champions’ League World’s Best Wine List 2019 – Eleven Madison Park, New York

Champions’ League Best Champagne & Sparkling Wine List 2019 – Eleven Madison Park, New York

Champions’ League Best By-the-Glass Wine List 2019 – Restaurant Mosaic at The Orient, Pretoria

Champions’ League Best Dessert & Fortified Wine List 2019 – Robuchon au Dôme at Grand Hotel Lisboa, Macau

Champions’ League Best Spirits List 2019 – The Barn at Blackberry Farm, Tennessee

The full list of winners will be announced soon.

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

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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?

background-badges-1500x844As 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.
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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.

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

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Many roads can lead to a real love of wine. And I’m not talking about flirting with Chardonnay because “everyone else is doing it.” Or, a casual steakhouse affair with a glass of Cab, after which you return to your beloved Vodka martini. Nope. I’m talking about the head-turning, life altering, seminal moment many have experienced that plunges them head-first into a mesmerizing and totally foreign journey. The moment from which there’s no turning back.
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background-badges-1500x844I was a content and happy-go-lucky 25-year-old cameraman working in Chicago, the city of broad shoulders, and slowly becoming polished in my profession if still a bit culturally frayed around the edges. With so many deep-dish pizzerias and Italian beef options, I was leery, even fearful of fine dining where wine was a four-letter word. However, my Chicago bliss was rudely interrupted.

Unknown to me, I had been evaluated and selected for a life-changing upgrade. My talents (not my sophistication, I promise you) were deemed worthy of a promotion… a big one. As a result, my wife and I packed up and headed for Europe, where I would join the International Press Corps. as a staff cameraman and member of the NBC News Frankfurt bureau.

From the outset, the job was a dream come true. I was traveling through all of Europe (and the world, too, soon enough) covering news for a major American news network. But when I would gather with my colleagues for crew lunches, or when my wife and I would join friends for dinner, we felt like the gourmet’s version of a square peg in a round hole. Trying to blend in, we replaced my Coke and her Sprite with bottles of something called ‘mineral water’. (Who came up with that name, by the way, and was it intended to sound appealing?) And the meals were marathons. Lunches could last THREE HOURS and dinners often had no end in sight. The common thread throughout went something like this: once seated, a senior colleague, usually European, would utter some unidentifiable words to our waiter and, like clockwork, completely different bottles would appear. Their labels seemed to contain a secret code of uninterpretable French or, God forbid, German writing. Deciphering these codes was foolhardy at best and maddening at worst. Instead, we mimicked our friends and my coworkers and forced down the ubiquitous liquid, pretending to enjoy every drop. At least we no longer stuck out like sore American thumbs.

Eventually, I broke from the pack of lemmings and realized that I actually liked some of what I was imbibing. My taste – or ‘palate’ – leaned more to the white stuff over the red. I noticed that the white wines with French labels were subtly different from one another but generally tasted good. Those with German labels were generally off-puttingly sweet. And the red stuff with French labels just tasted like dirt. But the learning curve was mind-numbing and intimidating. What was the difference between a Pouilly Fuisse and a Pouilly Fume? And, what was a Pouilly to begin with? Asking such questions in a public forum would reveal me as the ignorant American rube that I was. Instead, I’d need to keep quiet and steal glances at labels when no one noticed.

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

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.

Celebration of Chocolate: A Distinctive Three-Day Extravaganza

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KOHLER, Wis. (PRWEB) – From sweet to savory and all points in between Celebration of Chocolate is a foodies reverie. For the sixth year, this signature three-day culinary event boasts a line-up of chocolate-inspired demonstrations, a five-course pairings dinner, and various tastings hosted by the resort’s talented chefs on February 16-18, 2018 at Destination Kohler.

aab37431_938“Chocolate lovers rejoice in Destination Kohler’s signature culinary gathering affording educational seminars for all skill levels, delectable tastings and dining offerings all brimming with chocolate,” said Jenna Check, Associate Director – Special Events & Leisure Sales at Destination Kohler. “Set in timing with Valentine’s Day, Celebration of Chocolate is an indulgent weekend for an escape in the heart of winter.”

The resort’s celebrated culinary specialists headlining the daytime and distinctive evening events are Kohler Original Recipe Chocolates Chocolatier Anette Righi Defendi and The American Club Pastry Chef Nicolas Blouin. In addition to showcasing the resort’s culinary talents, the event is a true celebration of Kohler Original Recipe Chocolates – Kohler Co.’s own line of artfully crafted chocolates and chocolate-infused brandy – Dark Chocolate Brandy and Chocolate Mint Brandy. Featured Kohler Original Recipe Chocolates products to be showcased are the Dark Chocolate Hearts and new Butterscotch Hop.

Celebration of Chocolate Presenting Chefs
Anette Righi DeFendi, Head Chocolatier – Kohler Original Recipe Chocolates
Recently named one of the Top Ten Chocolatiers in North America of 2015 by Dessert Professional and one of Wisconsin’s Top Female Chefs by Travel Wisconsin, Righi DeFendi began her love for chocolate while at The French Pastry School in Chicago. She oversees the chocolate business, production and product development and has been with Kohler Chocolates since 2011. Righi DeFendi will host four chocolate pairing sessions featuring Kohler Original Recipe Chocolates and select confections paired with wine, spirits, cheese and Kohler Original Recipe Chocolate Brandy – Dark Chocolate and Chocolate Mint.

Nicolas Blouin, Executive Pastry Chef – Destination Kohler
Originally from Toulouse, France, Chef Blouin joined the Kohler team in September 2017 with 20 years of culinary experience working in Michelin-starred restaurants and with world-renowned patissiers in Switzerland. Recent accolades, include: winner of “LeNotre Symposium” (2017), a chocolate and sugar showpiece competition in Houston, Texas, and the coveted Valrhona Chocolate Chef Competition, also known as C³ (2015), in Brooklyn, New York. France and North America. Chef Blouin will create an artful chocolate sculpture and host two sessions – an interactive demonstration creating a chocolate orb diffuser for a twist on hot chocolate and a demonstration featuring a trio of chocolate mousse.

Signature experiences of Celebration of Chocolate include the In Celebration of Chocolate Wine Dinner hosted at The American Club and the Saturday evening soiree at the Kohler Design Center – Sugar High.

Celebration of Chocolate Signature Events
In Celebration of Chocolate Wine Dinner
Location: Great Lakes Ballroom at The American Club
Time: 6:30-9:30pm
Price: $145
Dress Code: Resort Casual Attire
A dining experience that will leave the chocolate-loving foodie inspired for days. This elegant, sweet and savory five-course dinner with expert wine pairings will treat guests to a one of a kind chocolate-inspired menu. This distinctive dinner is hosted by The American Club’s Pastry Chef Nicolas Blouin and Executive Banquet Chef Lucas Oppeneer, and guest presenter Executive Sous Chef Jerome Ducrocq of The Venetian Restaurant in Las Vegas.

Sugar High
Location: Kohler Design Center
Time: 8-10pm
Price: $92
Dress Code: Resort Casual Attire
Capture the final moments of the weekend with an unforgettable evening of delectable food. Sample, savor and discuss a variety of dishes with the featured chefs from the weekend while indulging in an assortment of KOHLER Original Recipe Chocolates. All of it enhanced with the flavors of wine, cocktails & live music by the Ryan McIntire Duo of Milwaukee, Wis.

Celebration of Chocolate Tickets & Hotel Packages
Tickets for the chocolate fete will be available for purchase starting December 19 at http://www.KohleratHome.com with a la carte ticket pricing starting at $39.99. Guests can reserve one of the two featured overnight packages – Chocolate Indulgence and Sweet Treat – starting at $165 per person with accommodations at the Forbes Five Star The American Club resort hotel and the recently expanded Inn on Woodlake. For reservations, call (800) 344-2838.

Stay up to date on resort news and happenings on Facebook, twitter and Instagram. Destination Kohler is located in the quaint Village of Kohler, and located one hour north of Milwaukee and two-and-a-half hours north of Chicago.

History of KOHLER Original Recipe Chocolates
The KOHLER Original Recipe Chocolates story begins with turtles. And not just any run-of-the-mill turtle – a complex blend of chocolate; smoky, burnt caramel and finished with salted pecans hand-picked for their size and perfection. The turtle that went through rigorous testing, many recipe tweaks and extensive sampling was perfected by the renowned chefs at Destination Kohler and blessed by Kohler Co. CEO & Chairman, Herbert V. Kohler, Jr., to launch KOHLER Original Recipe Chocolates in 2007. Today, the original Terrapins have become the basis for an emerging chocolates business that refuses to clutter the marketplace; rather it seeks to explore limitless opportunity in taste and texture with natural raw ingredients. The Terrapins have since been expanded into four delicious varieties and the company has continued to diversify its line of chocolates. KOHLER Original Recipe Chocolates signature lines are available year-round at the Craverie Chocolatier Café and online at KohlerChocolates.com. The Dark Chocolate Brandy and Chocolate Mint Brandy are available at Destination Kohler as well as more than 350 retailers and restaurants throughout Wisconsin.

About Kohler Co. Hospitality & Real Estate Group
The Kohler Co. Hospitality & Real Estate profile includes The American Club, boasting the first and only Forbes Five-Star hotel property in Wisconsin, and world-renowned championship golf courses Whistling Straits and Blackwolf Run. Acquired in 2004, its sister property, The Old Course Hotel, Golf Resort & Spa in the birthplace of golf, St Andrews, Scotland, is a AA Five Red Star property and recognized as one of the most luxurious resorts in the world.

About Destination Kohler
Herb Kohler created Kohler Co.’s Hospitality & Real Estate Group with the reclamation of The American Club, the first and only Forbes Five-Star hotel in Wisconsin, and then built world-renowned championship golf courses, The Straits at Whistling Straits and The River at Blackwolf Run. The resort is named one of the top three golf resorts in North America, by Golf Digest Magazine. Kohler Waters Spa is the only Forbes Five-Star spa in Wisconsin and one of 56 in the world. The resort features 12 dining establishments from the Four-Star Immigrant to traditional pub fare at Horse & Plow and rustic country gourmet at River Wildlife. The resort is located in the Village of Kohler, Wisconsin, one hour north of Milwaukee and two and a half hours north of Chicago.

MICHELIN New York City Guide and Launch of Robert Parker Wine Advocate Extraordinary Winery Awards Coming to New York City

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New York, New York (PRWEB) – Michelin and Robert Parker Wine Advocate are pleased to announce that, in conjunction with the release of the 13th edition of the MICHELIN Guide New York City for 2018, the inaugural Robert Parker Wine Advocate Extraordinary Winery Awards will be introduced honoring the best wineries in USA.

65accac47dbc42c08036b596deb72ff0_champagneAt this occasion a gala dinner will be prepared by some of the most renowned chefs from Michelin starred restaurants around the country.

The MICHELIN Guide, known for its distinct red cover and coveted star designation, provides dining recommendations throughout the world based on the scrupulous reviews done by the “famously anonymous” Michelin inspectors. The 2018 US editions of the famed guide, which include San Francisco and the Bay Area, Chicago, Washington, DC and New York City, will be released starting in early October and will culminate in the New York City selection, to be announced on Oct.
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The gala will be the first collaborative event in the U.S. between Michelin and Robert Parker Wine Advocate, since Michelin’s stake in the highly regarded wine ratings publication in July. The gala will provide guests with an unforgettable dining experience, combining cuisine by chefs from Michelin starred restaurants and wines that have been rated highly by the Robert Parker team. “The United States is home to some of the best restaurants in the world, and the MICHELIN Guide’s aim is to help travelers as well as locals discover and experience them,” said Michael Ellis, international director of the MICHELIN Guide. “This event will be a great opportunity to recognize the talents of these great chefs, as well as to celebrate the MICHELIN guide New York City 2018”.

In addition, this very special event will also host the Robert Parker Wine Advocate Extraordinary Winery Awards. This new series of winery awards will highlight the best wineries in the country. Annually, one winery from every major fine wine region of the world will be awarded a Robert Parker Wine Advocate Extraordinary Winery Award. To be eligible, that region must have at least one winery producing at least one “extraordinary” wine (rated 96-100) within the consideration period. Representatives from nominated wineries will be in attendance.

“Each year our review team travels the wine world seeking out greatness,” commented Robert Parker Wine Advocate Editor-in-Chief, Lisa Perrotti-Brown, “The Extraordinary Winery Awards will bring to the attention of our subscribers those wineries that sit qualitatively above all others within their regions.”

More information about the gala dinner are available on the website: MichelinGuideGala.com

About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 28 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin’s famously anonymous inspectors who dine in the areas regularly. These local inspectors are trained to scrupulously apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef’s personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all MICHELIN Guide inspectors, whether in Japan, the United States, China or Europe. They guarantee a consistent selection so that a star restaurant has the same value regardless of whether it is located in Paris, New York or Tokyo.
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About Robert Parker Wine Advocate
For more than 39 years, The Wine Advocate, and later RobertParker.com, have been the global leader and independent consumer’s guide to fine wine. The brand was established by the internationally recognized, Robert M. Parker, Jr., the only critic in any field to receive the highest Presidential honor from three countries – France, Italy and Spain. Robert Parker Wine Advocate provides a wealth of information to its subscribers, including a searchable database of more than 300,000 professional wine ratings and reviews, in addition to articles, videos, daily news content, online retail availability and pricing, an active, professionally moderated bulletin board, a mobile app for easy access to the comprehensive online database of reviews and much more. For more information, visit http://www.RobertParker.com.

Kimo Sabe Mezcal Will Launch A Bold National Agave Spirit Taste-Test Challenge Vs The #1 Ultra-Premium Tequila & Oaxacan Style Mezcal

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Zacatecas, Mexico –  Kimo Sabe, the award-winning, ultra-premium, and  fastest growing mezcal brand, announced today its “Step Up to the New Taste of Agave” campaign – a 100,000 person, 10-city national consumer taste-test challenge –kicking off in Las Vegas in June.  The challenge will pit Kimo Sabe, The New Taste of Mezcal against the best-selling ultra-premium tequila and a smoky ‘Oaxacan style’ mezcal.

16665111_1852594714955258_2746580457047441513_oThe back to back (2016 & 2017) winner of the American Distilling Institute’s top honor, “Best In  Class “ for all Agave Spirits, Kimo Sabe, is taking its taste-test challenge on the road to educate and inform agave drinkers nationwide on the breadth and depth of the agave taste experience. Launching in Las Vegas in June, Kimo Sabe will conduct a blind taste-test challenge with over 10,000 consumers, having them compare three top agave spirits – the best-selling tequila and   ‘Oaxacan style’ smoky mezcal, and the disruptive new taste of agave, Kimo Sabe Mezcal.  After sampling all three, consumers will be asked to rate their choices ‘good,’ ‘better,’ and ‘best.’

“We’re kicking off our challenge in Las Vegas, the party capital of the world, where visitors are looking to have fun, celebrate with their favorite spirit and are open to new experiences,” said Jim Walsh, co-founder and CEO of Kimo Sabe.  “Our goal for the 10 city challenge is to create 100,000 Kimo Sabe brand ambassadors, because once sampled, agave spirit fans will make Kimo Sabe their new top shelf choice.” 

Additional cities selected for the taste-test challenge include; Los Angeles, Dallas, Austin, Chicago, San Francisco, Seattle, New York, Miami, and Minneapolis. 10,000 consumers will be targeted in each market. 

The public has a growing love affair with the agave spirit category. Studies show tequila consumption has doubled over the past 7 years, with mezcal being the fastest growing segment of that category.

“Everyone who loves agave spirits will appreciate this opportunity to take our challenge and experience for themselves how Kimo Sabe is evolving the industry. Tasting is truly believing.   Our rapid growth is creating opportunities for hundreds of agave growers in Mexico, who we are assisting in creating sustainable, organic, agave ecosystems that will last for generations.  We proudly call this strategy Building Bridges – as it connects the Mexican agave growers to a generation of US consumers seeking their own defining liquor category,” states Ashley Kvamme, Co-founder of Kimo Sabe.

Veteran agri-business flavor specialists Jim Walsh and Ashley Walsh Kvamme, who come from the premium chocolate business, started Kimo Sabe in 2014 with the goal to create high quality, artisan distiller flavor experiences of the agave plant at a price point for everyone to enjoy. The result has been award winning mezcals that are full of flavor, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. The Company has grown by 500% over the last two years and is outpacing sales growth of the leading brands in all agave categories. The Company expects its sales to double the entire mezcal category within 24 months. 

“We aim to educate consumers through a direct taste experience of the full continuum of flavors across ultra-premium agave categories,” says Jim Walsh.  “Most consumers have a sense of tequila flavors, and some have experienced smoky mezcal’s, but few have ever experienced the elegance, complexity and beauty of the literally hundreds of flavors of agave.  Agave spirits have the potential to be truly memorable, where single flavors, when blended artfully, combine to create never before tasted harmonic accords or ineffable notes of magic. Kimo Sabe does for agave what Johnny Walker does for Scotch, as it gives the consumer a range of the special notes available in the category all in one product. This is the embodiment of the art of blending and distilling. We are excited to be expanding the agave industry and by doing so helping hundreds of Mexican agave growers prosper sustainably.” 

Kimo Sabe Mezcal is made from 100% varietal agaves of which there are 42 varieties, while tequila is made from one type.  Each type of agave has its own distinct flavor, giving mezcal producers a greater ability to create their own unique spirit. Common distilling practices known as ‘Oaxacan style,’ have in the past yielded smoky mezcals which to date have had limited consumer acceptance.  In expanding the appeal of mezcal, Kimo Sabe has developed a proprietary blend of many agave flavors, which is carefully blended and distilled, and finally enhanced with sound wave technology.  This process harmonizes each molecule of the spirit – the result is the smoothest, most flavorful, agave spirit made today.  

ABOUT KIMO SABE MEZCAL

Kimo Sabe, The New Taste of Mezcal, is led by agri-business veterans and company co-founders Jim Walsh (CEO) and Ashley Walsh Kvamme (COO).   Its USA headquarters are based in Pasadena, California, with its distillery and agave fields in Zacatecas, Mexico.  The brand launched on May 1, 2015.  It currently sells a Joven and Reposado Mezcal, with brand extensions anticipated.  The American Distilling Institute awarded Kimo Sabe its agave spirit’s category top honor, “Best In Class,” in both 2016 and 2017.  Kimo Sabe is currently distributed in California, Texas, Arizona, Nevada, New York, New Jersey, Minnesota, Colorado, Florida and Tennessee and will soon be distributed in Illinois, Wisconsin, Massachusetts, Maryland and Georgia

Kimo Sabe is committed to funding the creation of sustainable, varietal agave ecosystems in Mexico.  They partnered with the Government of Zacatecas, Mexico to launch a pro-social program that will fund the creation of 100 new agave farms supplying 1,000 new jobs in the state.   In March, Kimo Sabe became the official and exclusive mezcal of the SXSW Festival. Kimo Sabe is the title sponsor for all nationally televised episodes and live stream events of CBS Sports’ Poker Night in America. Ashley Walsh Kvamme was named one of the Top Women In Booze by Harper’s Bazaar Magazine this past year, and one of California’s top female entrepreneurs by Comerica Bank.