Eve's Wine 101

Perlises Pick: Historic Vineyard Society 2022 Newsletter

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We’ve been fans and members of the Historic Vineyard Society for some time and are deeply appreciative of the work they do registering and preserving California’s old vineyards. You can check out their website here: www.historicvineyardsociety.org.

It is our pleasure to share with you their end-of-2022 newsletter.       

Dear friends, 

Thank you so much from all of us at HVS for another wonderful year. 2022 marked the return to a more “normal” year for us since pre-COVID, with the triumphant return of our Vineyard Tour & Dinner events at Ridge – Lytton Springs! The event included a fascinating tour of Lytton Springs and a presentation about the history of Dry Creek Valley by Ridge Vit Intern Ryan Brennan, followed by a delicious dinner by Wood Fire Smoke BBQ paired with an incredible lineup of wines from the historic vineyards of Dry Creek Valley. In case you missed it, please check out the great photos by Larry Piggins taken from the event, linked here: www.historicvineyardsociety.org/events/2022-vineyard-tour-and-dinner.

In July, HVS board members participated in an informative panel tasting with the Vitis group at UC Davis, getting to speak with the next generation of winemakers and viticulturists about the importance of historic vineyards. To close out the year, in November we had the pleasure of putting on an tasting at Compline Wine Shop in downtown Napa featuring wines from five of Napa’s historic vineyards: Haynes, Alfred Frediani, Morisoli, Brandlin Estate, and Library vineyards.   

Our online registry continues to expand, with several vineyards added this year, including Stony Hill’s 1948 Block (St. Helena), Nicolini Ranch (Lodi, planted in the 1930s), Beatty Ranch (Napa Valley, planted in the 1910s), and Cathy Corison’s Kronos Vineyard (St. Helena, planted in 1971).

We’re approaching a very exciting time as many outstanding vineyards are on the cusp of turning 50 in the next few years. As a reminder, if you see a vineyard missing from our website or information that needs to be updated, we invite you to submit the vineyard on our website www.historicvineyardsociety.org/submit-vineyard or email us at info@historicvineyardsociety.org. The registry is very much a community-supported project, and we appreciate all your support sending us vineyards to research or anything that might need to be updated online. 

As the year comes to a close, we’d like to remind you about a few ways to support Historic Vineyard Society. While we operate with as little overhead cost as possible, we do have a few expenses to keep HVS up and running, and your support is crucial in helping us continue our work toward promoting and preserving California’s oldest vineyards.  

Ways to Support HVS: HVS Annual Membership (starting at just $50/year) HVS Ah-So Wine Openers are available on our website here – a great gift for wine collectors! A One-Time Donation to HVS Do you shop on Amazon? If so, be sure to shop on Amazon Smile and choose Historic Vineyard Society to support – and a portion of your orders will be donated to HVS!  We are actively planning our event calendar for 2023 and look forward to being in touch with details as soon as plans are confirmed! As always, if you have any questions about HVS, please don’t hesitate to contact us at info@historicvineyardsociety.org. 

With gratitude,
The HVS Board of Directors

Mike Officer                                         
Bob Biale
Tegan Passalacqua                               
David Gates
Morgan Twain-Peterson                        
Mike Dildine                                   

Perlises Pick Dining on the Monterey Peninsula

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The term “embarrassment of riches” is often overused, but it is hard to come up with a better descriptor of the dining options on the Monterey Peninsula. Just the Lighthouse Avenue area of Pacific Grove alone has a dozen or so choices. Here are a few that we enjoyed.

Max’s Grill is on Forest Avenue just off of Lighthouse. Chef Hisayuki “Max” Muramatsu opened Max’s almost 20 years ago with his wife Yuko, after a stint as Executive Chef of Carmel’s Anton & Michel, among other prestigious establishments. The menu reflects his classic training as well as the best that the region has to offer. We had the pleasure of being taken care of by Yuko herself on the intimate patio. From our delicious starter of Tempura Prawns to the Karen’s Garden Salad and Michael’s Caesar [Michael couldn’t pass up the anchovies] through our entrees of Petrale Sole (the catch of the day) and the Duck Our Way (confit duck leg and duck mousse ravioli), everything tasted so fresh and delicious. As well it should, as Chef Max prides himself on making pretty much everything from scratch, even the bread!

Max’s Grill                                                                                       www.maxgrill.com                                                                                                  

209 Forest Avenue, Pacific Grove California 93950

Jeninni Kitchen + Wine Bar has been a fixture on Lighthouse Avenue for about ten years, serving owner Thamin Saleh’s extensive menu of Mediterranean-inspired dishes to happy locals and tourists alike. We’d actually been planning the restaurant a visit for some time, but when we did, we discovered that it was in the process of changing hands. But not to worry. New owners, Jerry Regester and Gail Grammatico, bring their own impressive chops to the table and changes are planned only gradually. We had the pleasure of dining there while Thamin was still involved in the transition. We shared the octopus in a leek-fennel sauce. Karen had the skillet seared tuna with whipped potatoes, green beans and a chardonnay-mustard sauce while Michael couldn’t pass up the pork belly with creamy polenta and roasted grapes with saba syrup. The dishes deliciously reflected combinations of Mediterranean, French and Spanish influences. We can’t wait to revisit Jeninni and see what changes the new owners make.

Jeninni Kitchen + Wine Bar                                                                 www.jeninni.com                                                                                                   

542 Lighthouse Ave, Pacific Grove, California 93950

Wild Fish is, as the name implies, a seafood restaurant in Pacific Grove, specializing in locally sourced seafood and produce. Kelvin and Liz Jacobs initially opened the restaurant in Mendocino County in 2011 and subsequently moved it to the Monterey Peninsula. Starting with the Sweetwater oysters on the half shell from Tomales Bay, the Santa Cruz halibut with soba ramen and the bouillabaisse teeming with rock cod, squid, octopus and various shellfish, everything screamed freshness and deliciousness.

Karen thought that the bouillabaisse was the best she ever had.   The saffron rouille was amazing. The menu for the day even identified which captain and boat brought in the catch. The enthusiasm of the wait staff was evident, as they described the process of receiving the fish and processing it all by hand at the restaurant, even using the bones for broth.

Wild Fish                                                                                                                       

www.wild-fish.com                                                                                                                        

545 Lighthouse Ave, Pacific Grove CA 93950

We also found a couple of great places to grab a bite for lunch while out and about.

From Scratch Restaurant at The Barnyard Shopping Center in Carmel specializes in fresh, made-to-order breakfast and lunch entrees. As our server assured us when we were concerned about making too many substitutions, “Don’t worry. We make everything from scratch.” We actually ate here twice, enjoying the Big Sur Omelet and BLAT Sandwich the first time and the Club Sandwich and perhaps the best patty melt anywhere per Michael when we went the second time.

From Scratch Restaurant       www.fromscratchrestaurant.com                                                                                           

3626 The Barnyard, Carmel, California 93923

Finally, we found delicious food served by really nice people at C U Sushi in The Crossroads Shopping Center, also in Carmel. We enjoyed the salmon sashimi salad, gyoza, bulgogi bibimbab and the eel roll. The service was very quick and friendly and everything was made fresh.

C U Sushi                                                                       

www.thecrossroadscarmel.com/dining/cu-sushi/                                                                      

173 Crossroads Blvd, Carmel-by-the-Sea, CA 93923

The Monterey Peninsula has a wealth of excellent wineries and wonderful restaurants all within half an hour or so of each other.   The area is beautiful, peaceful and relaxing. We had a fabulous time and are looking forward to coming back to the area to explore and have new adventures.  There is something for everybody from Michelin restaurants to up and coming winemakers.

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers

Chef to the Stars joins Paso winery for an enchanted evening amidst the Vines

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Paso Robles, California. – What makes ONX Wines, Dine in the Vines winemaker dinner the event not to miss this Summer? A celebrated Italian Chef, boutique wines, a soulful guitarist and an eclectic group of people gathered together for a magical night under the stars.

The sustainable westside winery is thrilled to host their annual Dine in the Vines event with Chef Fabrizio Giorgi this September 17th. Fabrizio hails from Northern Italy and is honored to share his love for large family meals that he learned from his Nonna. “I have had the privilege to cook for celebrities in the past like Barbra Streisand, Eddie Murphy, Randy Newman and more.”

The winery will be setting a long table amidst the vines sparking conversation and camaraderie with Winemaker, Drew Nenow and the ONX team. It will be a true farm-to-fork experience with guitarist Kenny Taylor and courses presented by the winery’s winemaking and farmstead team.

The evening’s focus will highlight local organics. It will begin a refreshing grilled peach and Ricotta bed of greens paired with ONX’s hallmark Grenache blend, Mad Crush. The second course will encompass a wild mushroom risotto with Pecorino truffle fondue and their 2015 Cabernet Sauvignon, Caliber. Rounding out the night will be the Chef’s succulent Petite Filet Mignon with heirloom carrots paired with Noble Intrigue, which received 95 points from Jeb Dunnuck. The finale will begin with a chocolate, coffee and raspberry coulis mousse with sea salt and almond brittle. With the closing course, the wine club exclusive, Black Orchid Petite Syrah will be shared as their special reserve library wine for the evening.

Chef Fabrizio comes from hosting tables of abundance and is at his happiest when he can serve large family meals sourced from local farms. To secure a ticket to this year’s Dine in the Vines please visit onxwines.com.

ONX Wines is a Paso Robles winery & farmstead with a 130-acre vineyard located in the dynamic Templeton Gap AVA. It is planted with 18 distinct varieties & numerous clones. Our wines are expressive yet balanced blends that reflect the vineyard estate and its complex alluvium soils.

onxwines.com @onxwines

VILLA ROYALE’S WEEKDAY WONDER PACKAGE

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WITH DRINKS AND DINNER AT DEL REY

MAKE FOR THE ULTIMATE PALM SPRINGS ESCAPE

Inspired by cocktail parties that original owner Evelyn Pell hosted here in the 1940’s, the Villa Royale Weekday Wonder offers guests the chance to play in the desert sun and revel in the magic of a Palm Springs evening or two. After spending the day either poolside or perhaps biking or hiking, ease into the evening with a signature Gin & Tonic or unique house cocktail. Follow it up with dinner at the Spanish-inspired Del Rey helmed by Chef Hector Salvatierra, one of the most passionate, talented, and well-traveled chefs in the desert.

The WEEKDAY WONDER package includes:

●        15% off Sunday through Thursday stay (requires a two-night minimum stay)

●        2 drink tokens

●        Swag Bag

WHERE TO START:

WEBSITE

www.villaroyale.com

TO BOOK

Reservations:  833-536-7189

ABOUT VILLA ROYALE:

Set at the foot of the San Jacinto Mountains, Villa Royale is a 3.5-acre free-spirited, adults-only hideaway amidst the desert palms of the Coachella Valley. Opened in 1947, the hotel’s rich history included being a getaway spot for the Hollywood elite. Now a secluded stomping ground reimagined where Spanish influence and architectural nuances of the Post-War period stand side-by-side with modern design appeal for which Palm Springs is known today. Within the Mission Revival Style villas and geometric tiled courtyards, Villa Royale channels the eccentric history of the destination and mesmerism of the landscape that has long lured wild, free-thinking and creative spirits to the Southern California desert. Studded with flowering desert flora and imbued with mid century decor and vintage furnishings, Villa Royale beckons travelers to the desert for raw beauty and escape.

The hotel is comprised of two spaces: the main complex houses 30 of Villa Royale’s 37 villa rooms. Across South Indian Trail Road sits Villa Rosa, seven California ranch style villas around a pool that mirror the design cues of Villa Royale.

ABOUT DEL REY:

Cut from the same cloth as Golden Era Hollywood lounges, Del Rey evokes a Spanish-inspired speakeasy hidden away in the heart of Palm Springs. Guests gravitate towards the twelve-seat oak and marble bar and then dine in any of the discoverable nooks throughout – tufted vinyl booths or on the patio where on chillier nights fireside is an option.

Chef Hector Salvatierra’s locally sourced menus featuring authentic Spanish tapas evoke conviviality. Served in small plate format, the food is perfect for sharing and aligns with the intimate atmosphere. Del Rey’s bar focuses on a Spanish-leaning wine, an eclectic cocktail program and a refreshing Gin & Tonic menu.

Hours:

Dinner nightly from 5-10 p.m.    

Pool Bar open from 11 a.m. on daily for guests; lunch served at Pool Bar

ABOUT EXECUTIVE CHEF HECTOR SALVATIERRA:

Helming the Del Rey kitchen since September 2020, Executive Chef Hector Salvatierra is no stranger to Palm Springs. Having traveled extensively through Europe and Australia and after working for a time in Alaska, Chef Hector returned to the desert to serve as Executive Chef at a number of well-known local establishments. As a corporate chef, owner of a large catering business, and passionate explorer of cuisines, he was perfectly poised to begin his role at Del Rey, where he oversees the more intimate menus of the restaurant and the large scale weddings and events that often take over the entire property. He loves doing a deep dive into a culture and his understanding of the cuisine is evident in the rich and authentic Spanish menu he has created for Del Rey. Specialties include Croquetas de Bacalao, Short Rib Empanadas, Albondigas, Spanish Mussels and more.

ADDRESS AND PHONE:

1620 S. Indian Trail

Palm Springs, CA 92264

Phone: 760-327-2314

SOCIAL HANDLES:

@villaroyale_palmsprings

@delrey_ps

Eat Local in the Nordics: Top Culinary Experiences For All

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NEW YORK (PRWEB) – The Nordics, a coalition of the seven Nordic tourism boards of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, represent a region known internationally for its gastronomy. In addition to creative cuisine, The Nordics are committed to offering sustainable culinary experiences. This was solidified in 2004 when each country signed the Nordic Food Manifesto which contains 10 principles on purity, season, ethics, health, sustainability, and quality that are embodied by hotels and restaurants across the seven countries. Currently, The Nordics boast 65 Michelin starred restaurants, 20 of which have been recognized with a Michelin Green Star for their sustainable practices, and more than 260 Michelin-recommended restaurants.

In The Nordics, there are plenty of opportunities for visitors to eat like a local, whether at a restaurant or in a truly immersive experience out in nature.

OYSTER SAFARIS IN DENMARK
The UNESCO World Heritage Wadden Sea National Park is one of the world’s most important tidal zones and also the site of oyster safaris. Visitors at low tide can strap on waterproof boots and follow a guide to the oyster banks to gather the plentiful Danish delicacy for a tasting while learning the history of oysters in the area along the way. Tours last approximately 2.5 – 3 hours and take place in February through May and September through December. Sort Safari offers oyster safaris at DKK 275 (approximately US$40) which can be booked here. Those who want a full gastronomy trip should look at one of Denmark’s 26 Michelin-starred restaurants, vineyard visits to Europe’s northernmost grape-growing area, foraging tours, and a food walk in Copenhagen. In 2020, Michelin awarded 11 Danish restaurants with the Michelin Green Star. In 2021, World’s 50 Best Restaurants awarded the first and second spot to Denmark restaurants Noma, a Michelin Green Star recipient, and Geranium.

FAROE ISLANDS’ HOME HOSPITALITY
Traditional cuisine reigns in the 18-island archipelago of the Faroe Islands where Heimablídni, Faroese for home hospitality, is listed on the United Nations’ Sustainable Consumption and Production list.
The Faroese welcome travelers into their homes where they serve homemade dishes created from their own or their neighbors’ farms while sharing stories that relate to the country or local village. An array of experiences, from traditional dinners to day-long fishing and cooking excursions, can be booked online with rates starting at DKK 350 (approximately US$50). One restaurant that should be on the itinerary of any foodie is Ræst, which is Faroese for fermented. The menu is dedicated entirely to traditional Faroese fermented foods and combines modern gastronomic trends with ancient food traditions.

FINLAND FORAGING
Finland is actively creating sustainable solutions for food sourcing and production. Finns and visitors have “Everyman’s Rights,” a law that allows anyone the freedom to forage, fish (with a permit), and more. Finnish forests are brimming with nutrient-rich arctic superfoods in summer and early autumn that yield blueberries, chanterelles, and cloudberries. METTÄ’s Helsinki Wildfoods collective offers wild herb courses and foraging excursions, and guided mushroom-picking tours, like the ones offered at Hotel Punkaharju in eastern Finland, are also great for beginners. Those looking for something different and truly unique can travel to Lahti, the 2021 European Green Capital. There, Ant Brew’s latest “Wasted Potential” beer series includes Boreality Check which uses lichens from the north, Dumpster Diver brewed with orange peels from a local juicer, and Goosebumps that utilizes aromas from goose droppings. In Helsinki, Nolla was born out of a desire to serve great food with a waste-free ideology. Their in-house composter provides suppliers with composted soil to take back to their fields.

GREENLAND’S FRESH CATCHES
Every town in Greenland has a local fish and meat market called Kalaaliaraq (“little Greenlander”) where daily catches are sold. In addition to buying straight from the source, visitors can catch their own meal, dine with a local, or enjoy fine dining. Qooqqut Nuan, accessed by boat from Nuuk, is one of the most isolated restaurants in the world and features vegetables grown locally and fish from the nearby fjord. Visitors may catch their own fish which the restaurant will then prepare for them in one of several different ways. To dine with a local, the Greenlandic tradition of kaffemik, a large celebration hosted by a local, can be considered. Visitors can book a kaffemik experience which provides insight into Greenlandic homelife. The two Michelin-starred restaurant KOKS from the Faroe Islands is setting up shop in Ilimanaq north of Nuuk for the summers of 2022 and 2023. It will open in Ilimanaq Lodge, one of the oldest houses in Greenland, and have a focus on the clean, pure flavors of the ocean with plentiful seasonal herbs and wildflowers.

ICELAND’S GEOTHERMAL FARM-TO-TABLE
Geothermal energy is key for Icelandic cuisine and its organic produce. Icelandic farmers rely on greenhouse farming, which is heated and powered by readily available, 100% renewable geothermal energy. Visitors to Laugarvatn Fontana can see how Icelanders use geothermal energy to bake bread. For ISK 2300 (approximately US$18), participants can learn how the popular rye bread is baked underground near a hot spring, see the pot dug out of the hot black sand, and enjoy the bread while it’s still warm from the ground. Visitors can also enjoy farm-to-table experiences like a meal at Friðheimar’s greenhouse surrounded by tomato plants. With three different varieties grown on site, offerings include tomato soup, green tomato and apple pie, green tomato jam, tomato beer, or tomato schnapps (a hollow tomato filled with Icelandic Birch schnapps). Other places of note for farm-to-table cuisine include the Efstidalur farm hotel and Vogafjós farm café.

NORWAY UNDER THE SEA
Traditional Norwegian cuisine is largely a reflection of the environment, utilizing materials readily available in the country’s mountains, wilderness, and coast. Norway’s most unique dining experience combining marine research, architecture, and gastronomy can be found near the coast in Lindesnes. Under Restaurant allows travelers to dine underwater beneath a concrete shell created to act as an artificial reef. Half sunken 16 feet into the icy waters, Under provides visitors with an opportunity to view the rarely seen marine ecosystem of the North Atlantic Ocean while enjoying an 18-course, seafood-forward prix fixe menu with available wine pairings. Visitors can also time their visit with one of Norway’s popular food festivals, including the Gladmat food festival in Stavanger (June), Trøndelag Food Festival (July), and the Matstreif in Oslo (September).

SWEDEN’S BEST
Every year, the Nordic 360° Eat Guide recognizes establishments that showcase culinary excellence with sustainable practices. The 2021 standout nominees included Musselbaren which utilizes organic, locally-sourced ingredients with mussels as the star of the show. The restaurant offers a 4.5 hour mussels tour in a west Swedish fjord where participants will learn about the area, harvest their own catch, and prepare their meal. The grand finale is moule frites with fresh bread and aioli. Northwest of Stockholm, travelers can tour Sweden’s oldest orchard Köpings Musteri, an organically certified cider farm where a 1.5-hour tasting tour showcases 40 apple varieties and the cider production process. Set in the forests of Dalsland, Swedish Country Living offers guests a guided tour to learn about the property’s holistic approach to food, sustainable buildings, and regenerative agriculture. Standout Stockholm restaurants include Fotografiska which has a plant-based kitchen that received a Green Star from Michelin in 2021; Hermans, a vegetarian establishment where even the company car runs on biofuel; and K-märkt which focuses on reducing food waste by selling the food by weight.

ABADÍA RETUERTA LEDOMAINE CELEBRATES ITS 10TH ANNIVERSARY

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5th June 2022, Abadía Retuerta LeDomaine brought together friends and other esteemed guests for a special dinner to commemorate the hotel’s tenth anniversary.

It was a perfect moment to reflect on some of the highlights of their first decade in business.

RENOWNED HOSPITALITY

From the outset, the aim of Abadía Retuerta LeDomaine was to be able to invite guests to its striking enclave. Today, it is synonymous with unrivalled hospitality, authenticity and excellence in its treatment of guests and visitors, thanks to its butler service.

Amid an estate that spans 700 hectares, with a breathtaking 12th-century monastery, Abadía Retuerta LeDomaine has become a must-visit for all those longing to escape from the hustle and bustle of city life. It is ideal for those who wish to reconnect with nature, in a place where they can enjoy local and avant-garde cuisine, unwind in the Santuario Wellness&Spa, and revel in the estate’s exclusive, world-class wines.

This five-star hotel measures 8000 m2, and it has thirty luxurious bedrooms, three of which are suites. The rooms are all exquisitely decorated, and they overlook a rippling sea of vineyards, providing the tranquillity and privacy that guests need.

Since 2020, Abadía Retuerta LeDomaine has been included in the exclusive list of Leading Hotels of the World.

IMPECCABLE, PRIZEWINNING GASTRONOMY

The cuisine offered by Abadía Retuerta is a true spectacle for the senses, and is sure to impress all those who visit. Its gastronomy has garnered numerous awards, most notably from the Michelin Guide and the Repsol Guide. The estate has four distinct eateries, each with a unique and surprising menu.

The estate’s flagship restaurant is Refectorio, which has held a Michelin Star since 2014, a Green Star since 2020, as well as two Repsol Suns. Under the guidance of head chef Marc Segarra, its menu is deeply rooted in the surrounding lands: Segarra uses locally sourced produce to capture the essence of the region and pay tribute to its people. He proudly showcases produce from over 50 local suppliers and 30 towns and villages, from all nine provinces of Castilla y León.

Vinoteca, Calicata Terroir Bar, Jardín del Claustro (the Cloister Garden) and Pool Bar (the latter two of which only open in summer) round off the resort’s offering for foodies. In all of them, the guiding philosophy is a focus on high-quality local and seasonal food.

AN ETHICAL, SUSTAINABLE ATMOSPHERE

All those who choose Abadía Retuerta LeDomaine can feel safe in the knowledge that they are supporting a business that believes in sustainability, that looks after the environment, makes use of natural resources in an ethical way, and seeks to boost the local economy. This haven of experiences was awarded Green Globe certification in late 2021, proving its credentials as one of the most sustainable resorts in the world. A mere 650 hotels have been granted this endorsement, only four of which are in Spain.

One of its key projects with regards to sustainability is the Monks’ Vegetable Garden. This allotment spans 1200 m2 and sits on the banks of the River Duero, exactly where the monks used to grow their own produce centuries ago. The crops are cultivated with traditional methods, under the philosophy of biodynamics. This garden has become the natural pantry for all of the hotel’s restaurants, providing them with superb seasonal produce. With this project, Abadía Retuerta LeDomaine once again proves its commitment to the local, as well as respecting nature and its seasons.

A LONG TRADITION OF WINEMAKING

With over 30 years of history and a winemaking tradition dating back more than eight centuries, Abadía Retuerta finds its true essence and raison d’être in its single-plot Pago wine, which reflects all the personality and uniqueness of the local terroir. The abbey’s monks were the first to grow grapes and make wine on this site, right on the banks of the Duero, with its long tradition of winemaking. Today, the winery is perfectly integrated into the stunning surroundings, and Abadía Retuerta is one of the most renowned wine producers in the area.

The estate spans 700 hectares, and its vineyards are divided into distinct plots or “pagos”: there is the Pago Negralada (100% Tempranillo); Pago Valdebellón (100% Cabernet Sauvingnon); Pago Garduña (100% Syrah) and Petit Verdot (100% Petit Verdot).

Abadía Retuerta is one of the most innovative and technologically advanced wineries in Europe. Designed by French wine expert Pascal Delbeck, its current consultant, and aided by the viticulturist and wine expert Ángel Anocíbar, it was one of the first facilities in Spain to move wine using gravity alone. Its system for lifting tanks with cranes, as well as its own patented system for transferring wine, are particularly noteworthy.

The estate’s unique wines have won numerous prizes and awards. For instance, Abadía Retuerta Selección Especial 2001 won the prize for Best Red Wine in the World – Red Wine Trophy, at the 2005 International Wine Challenge in London (Wine Magazine, UK).

UNWIND AT SANTUARIO WELLNESS & SPA

A true oasis, right at the heart of nature. Santuario Wellness & Spa was opened in 2015, as a haven of wellbeing. It is built into an underground space where the abbey’s stables used to be, while several openings ensure 80% natural light, making a warm and cosy environment. It measures over 1000 m2, and its water is extracted from a well at a depth of 120 metres, before being decalcified and, after undergoing reverse osmosis, stored in a 120,000-litre tank, thereby providing a quality of drinking water similar to natural mineral water.

Santuario Wellness & Spa strives to innovate: it has its own Spa Sommelier, who designs a tailor-made experience that matches guests’ physical and emotional needs and expectations. The philosophy is based on traditional Tibetan medicine and its key elements, namely wind, fire, earth and air.

One of the exclusive holistic experiences, as offered by Santuario LeDomaine Wellness & Spa since 2020, is the session with Tibetan Singing Bowls, as part of the Balancing Ritual VibraHealing®. This rounded experience focuses on relaxation and reaching a state of balance in both body and mind.

A TASTE FOR ART

Fine art is important to Abadía Retuerta LeDomaine. The estate has its own open-air museum, by the German sculptor Ulrich Rückriem, as well as a private collection with over 170 works. These pieces range from the 12th to the 21st century, by artists including Palma il Giovane, Guardi, Panini, Joan Miró and Rückriem. There are also French tapestries, antique Spanish furniture, paintings, sculptures, reliefs and rugs. One of the latest additions to the collection is ‘Rumor de Límites V’ (1959) by Eduardo Chillida, a unique piece sculpted in steel, which is currently on loan to the Museo San Telmo in San Sebastián. In its place, guests can contemplate ‘Lotura’ in the Jardín de Hospedería, also by Chillida. Furthermore, in 2021, a new artists’ residency project was launched, in which national and international artists are invited to live and work at the resort. The first guest artist was Abderrahim Yamou (Casablanca, 1959).

The ancient Abbey of Santa María de Retuerta has become much more than a hotel and winery. It is a project that strives to uphold and enhance a legacy that goes back over nine centuries, with a sense of responsibility and generosity. This commitment to sharing the estate’s heritage with today’s generations, and ensuring that it lives on into the future, is the reason why Abadía Retuerta seeks to add ever more value to its own history. This is done by fostering creativity right now, in the 21st century, and this can be seen in its gastronomy, winemaking and genuine engagement with art. A year ago, a new art project was launched with the aim of getting more out of the existing collection, and further expanding it. A fundamental aspect of this project is to collaborate with other cultural agents, understanding culture here as a vital social driving force that can lead to brighter futures.

AWARDS

Abadía Retuerta LeDomaine has received multiple accolades in the field of luxury and sustainable experiences. The most recent one is the Green Globe certification, which endorses this resort as one of the most sustainable in the world, thanks to the environmentally-friendly policies brought in over the years. Abadía Retuerta also featured in Travellers’ Choice 2021, by Trip Advisor, based on the exceptional reviews and opinions submitted to the travel platform over the past year. With this honour, Abadía Retuerta LeDomaine is deemed to be one of the best hotels in the world.

The hotel also won the 2021 “Best Wine Tourism Experience” from the International Wine Challenge, as well as the LHW Membership Award 2021 as “Best Hotel for Remarkable Experiences”, according to Leading Hotels of The World, the exclusive list of over 400 luxury destinations in 80 countries. Other awards include the Trip Advisor certificate of excellence, granted for the fifth year running; the Best Wine Tourism Management Award, presented at the 12th Edition of the Wine Markets and Distribution Business Awards in 2018; and the 2018 CN Traveler Award in the category of Best Hotel for Getaways in Spain. In 2019, the CN Traveler Readers’ Choice Awards voted Abadía Retuerta LeDomaine as Best Hotel #2 in Spain and Portugal. It was also chosen, in 2019, as the Best Luxury Hotel in Spain by the Luxury Lifestyle Awards.

The New York Times commended Abadía Retuerta as a must-visit destination, naming it one of its 52 places to go in 2018. Furthermore, TripAdvisor users chose it as the Best Hotel in Spain, 2018. In 2017, it was named Hideaway of the Year in the distinguished annual Andrew Harper awards and Best Hotel in Spain and Portugal at the Condé Nast Traveller Readers’ Choice Awards. Tatler Travel Guide selected it as one of the 101 best hotels in the world, and The Telegraph 50 as one of the best hotels in Spain for spring and summer.

Another noteworthy recognition was the Equality between Women and Men in the Workplace award by Óptima Castilla y León. Similarly, the Valladolid Provincial Council granted Abadía Retuerta the Equality between Women and Men in the Workplace, business category award.

In late 2019, the Spanish Wine Federation (FEV) awarded Abadía Retuerta the certification of Wineries for Climate Protection (WfCP), which has since been renewed in 2020. This recognises Abadía Retuerta’s commitment to sustainable development and the environment, with only 31 wineries having been awarded this certification in Spain.

ABOUT ABADÍA RETUERTA

Abadía Retuerta LeDomaine is located less than a two-hours’ drive from the Spanish capital, Madrid, in the heart of the Duero Valley, on the outskirts of Sardón de Duero (Valladolid). It is home to a 5-star hotel and a world-class winery, set in the grounds of a 12th-century monastery originally founded by the Premonstratensian Order in Spain. The estate spans 700 hectares (including 200 hectares of vineyards), while the hotel itself is 8000 m2, with 30 exclusive rooms (27 double rooms and three suites), eight of which are located in the old stables. It also offers a full butler service.

The resort offers a wide range of experiences, related to wine, gastronomy, nature, art and wellbeing. Its flagship restaurant, Refectorio, holds a Michelin Star, a Green Star and two Repsol Suns, and the estate now also has Green Globe certification, proving its credentials as one of the most sustainable resorts in the world. Abadía Retuerta LeDomaine is the ideal destination for unwinding in the name of wellness, or where business and pleasure can come together. The estate’s winery is one of the most innovative in Europe, and its wine has won international accolades, even being featured in Wine Spectator’s list of the “100 Best Wines in the World”.

Was Eve In Lake Garda Studying Wine?

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Did you miss me? My blogs over the past two weeks were “Vintage Eve” articles as I was in Northern Italy, namely Lake Garda where I was immersed in Garda DOC wine and education for four days. (Eddie and I chose to stay another week to explore Lake Garda.) Today, not-so-fresh from jet lag, I’m sharing with you the invitation and the schedule just to get your mouth-watering for the full story – which will be in an upcoming issue of SCV Elite Magazine. If you can’t stand the wait tune into my Instagram or Facebook for some of the story in photos. And if the teaser below is still driving you nuts, and you must know who I killed off to get this all-inclusive invitation, my email is eve@evewine101.com 

Dear Eve,

I’m reaching out on behalf of Garda Wines to invite you on an exclusive press trip to Northern Italy to discover the fresh, fun and stylish sparkling wines of DOC Garda from June 8-11, 2022.

The immersive four-day trip will take you to the hilly vineyards that cover 10 historic appellations around the southern curve of Lake Garda, the largest body of water in Italy, home to one of the world’s most famous winemaking regions boasting over 10,000 growers and 400 wineries. Through this unique experience, you will get the opportunity to deep-dive into the Garda DOC universe, with educative master class sessions, field trips to the vineyard, and mouth-watering tastings with both new and established winemakers. You will get the opportunity to discover for yourself why Garda DOC embodies the values of Lake Garda: fun, conviviality, and the uniqueness of the Italian spirit.

Please see below the itinerary for consideration. Let me know if you be interested and available. We would be thrilled to have you join the adventure!

Looking forward to hearing from you. 

2022 GARDA WINES PRESS TRIP 

An informative, industry-focused trip consisting of: 

  • A captivating deep dive into Garda’s spectacular wines and terroirs through a technical masterclass, seminar and walk around tasting.
  • Intimate visits to wineries and vineyards to meet with new and established winemakers and experience the conviviality and the uniqueness of the Italian spirit.
  • Mouth-watering tasting sessions that illustrate the uniqueness of Garda wines. 

Itinerary:

  • Tuesday, June 7, 2022: Departure from the US in the late afternoon.
  • Wednesday, June 8, 2022:
    • Arrival at Milano airport. Transfer to Bardolino, a charming village on the shore of Lake Garda in the province of Verona, where art and tradition blend with modernity.
    • Check in at Hotel Caesius Thermae&Spa resort on the lake front. Time off to relax around Lake Garda and enjoy the hot springs of hotel spa.  Welcome cocktail at night.
  • Thursday, June 9, 2022:
    • Event day at Dogana Veneta in Lazise, a famous 14th-century building in a typical Italian village directly overlooking the shores of Lago di Garda.
    • In-depth look at Garda Wines through seminar and guided masterclass focusing on Garda DOC terroirs and varietals and led by Italian Sommelier Costantino Gabardi. Walk around tasting and meeting with local producers and personalities.
    • Exclusive tour around Lake Garda on a sailing ship to get the heart of the “Garda Experience”.
  • Friday, June 10, 2022:
    • Trip to the vineyard surrounding lake Garda. Visit of typical Gardac DOC wineries. Meeting with local winemakers and tasting sessions to experience the conviviality and the uniqueness of the Italian spirit.
    • Visit and institutional Gala Dinner at Rocca Sveva, an ancient medieval borgo famous for its picturesque wine cellar and its experimental vineyard.
  • Saturday, June 11, 2022: Closing day with time to explore further the area and travel back to the US.

More Links

https://www.instagram.com/gardadocvino/

https://www.instagram.com/costantinogabardi/

https://5e10b0d72c.nxcli.net/category/eves-wine-101/

https://www.facebook.com/eve.bushman

https://www.instagram.com/evebushmaneveswine101/

eve@evewine101.com

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.

Auberge du Soleil Celebrates Third-Annual “Rosé All May

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RUTHERFORD, CALIF. (PRWEB) – Signaling the first taste of summer, Auberge du Soleil, Napa Valley’s quintessential adults-only getaway, unveils its third-annual, month-long “Rosé All May” celebration centered around the release of the hotel’s private label Rosé. Throughout the month of May, hotel guests are invited to join in the festivities by reserving a Rosé All May special offer that includes:

  • A two-night stay in a choice of luxurious accommodations (Sunday through Thursday)
  • An upgrade to the next available room category upon arrival (subject to availability)
  • In-room welcome bottle of Auberge du Soleil Rosé
  • Three-course prix fixe lunch on the hotel’s famed outdoor dining terrace, with each course paired with a select Rosé
  • Full breakfast served daily at the Michelin Star Restaurant
  • 10% off all services at the exclusive Auberge du Soleil Spa
  • Access to the complimentary Mercedes-Benz Guest Drive Program

“Nothing expresses the first taste of summer like a perfectly chilled glass of Rosé,” said Bradley Reynolds, Managing Director of Auberge du Soleil. “Each year we look forward to celebrating the official opening of Rosé Season by showcasing everyone’s favorite summer beverage throughout the property. From complimentary daily Rosé tastings to Rosé-inspired spa services, Auberge du Soleil will be ‘in the pink’ the entire month of May.”

Photo Arizona Foothills Magazine

Special Rosé cocktails will be featured throughout the month as Auberge du Soleil partners with Haus, a local pioneer of farm-to-bottle apéritifs, to create refreshing low-ABV (alcohol by volume) beverages. Guests may enjoy Haus Spa Water featuring Haus Rose Rosé served over ice with cucumber and lemon while relaxing after a treatment at the Spa; a Rose Rosé Spritz while lounging poolside; or a refreshing Haus on the Rocks at The Bistro.

“We’re thrilled to work with the team at Auberge du Soleil, who share our values of quality, sustainability, and creativity,” said Helena Price Hambrecht, Haus Co-Founder and CEO. “We look forward to working together to bring a unique, rose-themed cocktail experience to Napa Valley.”

In addition, the following Rosé All May amenities will be available to all guests at the property throughout the month:

  • A selection of still and sparkling Rosés available at guest check-in
  • Welcome bottle of Auberge du Soleil Rosé delivered to each guest room upon arrival
  • La Vie en Rosé Body Treatment and Rejuvenating Rose Spring Facial featured at the exclusive Auberge du Soleil Spa
  • Complimentary afternoon Rosé tastings in the Courtyard each day of the month
  • An expanded list of still and sparkling Rosés served by the glass at The Bistro
  • Rosé Sangria served at the La Plage adult swimming pool and sun terrace

To reserve the Rosé All May guest stay experience book online or contact Auberge du Soleil Reservations directly at 1.800.348.5406. Dining reservations are available at OpenTable for The Restaurant and The Bistro.

About Auberge du Soleil
Inspired by the relaxed sophistication of the South of France and infused with California soul, Auberge du Soleil features wine country’s most luxurious accommodations, spectacular valley views, a Michelin Star Restaurant, and the exclusive Auberge du Soleil Spa. Nestled within a 33-acre hillside olive grove, the “Inn of the Sun” is celebrated for delivering passionate, intuitive service that embodies gracious Napa Valley hospitality. The 50 residential-style rooms, suites and private maisons set the stage for romance in the seclusion of the adults-only environment. The property is a long-standing member of Relais & Châteaux, an international association of outstanding boutique properties known for their excellence in hospitality and the culinary arts and the flagship hotel for the Auberge Resorts Collection.
For more information visit http://www.aubergedusoleil.com and follow on Instagram or Facebook @AubergeduSoleil.

About Haus
Haus is the pioneer of the modern apéritif market, creating better-for-you, great tasting low-ABV beverages for every palate. Made with natural, responsibly sourced fruits, herbs, and botanicals, Haus is transparent about their processes and ingredients so you know exactly what’s in your glass. With about half the alcohol of hard liquor, Haus is for those who want to enjoy the social ritual of drinking without the undesired consequences. Haus is sold in select retail, bars, and restaurants across California with continued expansion to other states in 2022. Visit drink.haus and follow along @drinkhaus.

About Relais & Châteaux
Created in 1954, Relais & Châteaux is an organization of more than 560 exceptional hotels and restaurants run by independent men and women, all driven by a passion for their profession and dedicated to the authenticity of the relationships they build with their customers. With operations on all five continents, from the vineyards of Napa Valley to Provence and the beaches of the Indian Ocean, Relais & Châteaux members invite all to discover the art of living enshrined in the location’s culture, and share a unique, human story. Relais & Châteaux members have a profound desire to protect and showcase the richness and diversity of the cuisine and inviting cultures of the world. They worked towards this goal, along with the goal to preserve local heritages and the environment, through a UNESCO Manifesto in November 2014. For more information please visit http://www.relaischateaux.com.

About Auberge Resorts Collection
Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative spas, and gracious yet unobtrusive service. With 22 one-of-a-kind hotels and resorts, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations.
For more information: aubergeresorts.com
Connect with Auberge Resorts Collection on Facebook Twitter and Instagram @AubergeResorts and #AlwaysAuberge

About The Friedkin Group
The Friedkin Group is a privately-held consortium of automotive, hospitality, entertainment, sports and adventure companies. These organizations include: Gulf States Toyota, GSFSGroup, US AutoLogistics, Ascent Automotive Group, Auberge Resorts Collection, AS Roma, Imperative Entertainment, 30WEST, NEON, Diamond Creek Golf Club, Congaree and Legendary Expeditions. The Friedkin Group is led by Chairman and CEO Dan Friedkin. For more information, visit http://www.friedkin.com.

Singular bottle of 27-litre 2003 Sine Qua Non The Inaugural Syrah to Command Auction

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Los Angeles – The Legacy Cellar Foundation will unveil its first fundraiser in grand fashion with a wine of legends: the singular 27-liter bottle of 2003 Sine Qua Non The Inaugural Syrah. The 100-point wine, a generous donation from The Wine Advocate founder, Robert M. Parker, Jr., will be served at “A Goliath 60th Celebration” benefiting St. Jude Children’s Research Hospital® and its mission of “Finding cures. Saving children.®” on Saturday, May 14. The wine will be served alongside dinner prepared by James Beard award winning chef, Nancy Silverton and Steve Samson, chef and owner of Superfine and Rossoblu.

Legacy Cellar Foundation Director Garth Hodgdon.

The intimate, unprecedented affair will be held at a private residence in Bel Air, California. The opportunity to savor the one-of-a-kind wine and dinner is limited to 60 St. Jude supporters to commemorate the 60th anniversary of St. Jude Children’s Research Hospital, founded in 1962. The evening will honor the legacy of St. Jude founder Danny Thomas and his family, which has carried on his dream. Thomas’ vision for the organization was as rare today as it was then: a research hospital where children with catastrophic diseases receive care and treatment regardless of their ability to pay.

“Through the generosity of Robert M. Parker, Jr. we are thrilled to support his desire to raise much- valued resources for St. Jude Children’s Research Hospital with this incredible wine, the only bottle of its kind,” said Garth Hodgdon, director of The Legacy Cellar Foundation. Attendance is in such high demand that much of the event is already committed and Hodgdon estimates that a minimum of $3 million will be raised through the once-in-a-lifetime dinner. Tickets may be purchased by contacting St. Jude here.

Because of generous donors and events like this, families never receive a bill from St. Jude for treatment, travel, housing or food, so they can focus on helping their child live. Plus, treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since it opened in 1962. St. Jude won’t stop until no child dies from cancer.

“We are so very grateful that the Legacy Cellar Foundation will help celebrate 60 years of St. Jude advancing lifesaving research and treatment,” said Richard C. Shadyac Jr., president and CEO of ALSAC, the fundraising organization for St. Jude Children’s Research Hospital. “The funds raised from this gala will make a difference now and in the future of childhood cancer patients by helping St. Jude with its six- year, $11.5 billion strategic plan which includes tripling its global investment and impacting more of the 400,000 kids around the world with cancer each year.”

The inaugural fundraiser for The Legacy Cellar Foundation champions its mission “to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts.” Parker, who plans to pull from his impressive wine collection to raise money for causes important to him and his family, personally selected St. Jude for this initial donation.

More than 20 years ago, Parker, who is widely regarded as the most influential wine critic in the world, recognized the exceptional quality of the harvest and tasked Sine Qua Non’s winemaker, Manfred Krankl, with a commemorative, Goliath bottle. He sought to one day open the bottle for a special occasion, and now, in recognition of the bottle’s tremendous worth, is donating the wine to raise money for St. Jude.

“I’m thrilled to be a part of the inaugural fundraiser for The Legacy Cellar Foundation, which provides an innovative new model that makes it possible for me to give 100% of the proceeds from the donation of this wine to St. Jude Children’s Research Hospital,” said Parker. “This incredibly special one-of-a-kind bottle from my personal cellar will be converted into a multimillion-dollar gift to honor St. Jude’s Goliath 60th anniversary and advance cures, and means of prevention, for pediatric catastrophic diseases through research and treatment.”

The 2003 Syrah is the first made entirely from Sine Qua Non’s Eleven Confessions’ vineyard in the cool Santa Rita Hills appellation. Made from 97% Syrah and 3% Viognier, the wine was bottled in 2007 after 38.5 months of aging in French oak. The 2003 vintage precipitated what has become a storied and magical career for Krankl. Parker’s 100-point review of the wine by The Wine Advocate described it as:

“The mind-boggling 2003 The Inaugural Syrah is an emotional experience to taste as well as drink. Aged 38 1/2 months in French oak, it was fashioned entirely from the Eleven Confessions Vineyard, which is planted with Syrah clones #470, 174, and the Estrella River and Alban field selections. This stunning Syrah boasts a magnificent bouquet of spring flowers, blueberries, blackberries, charcoal, licorice, and roasted meats. It hits the palate with remarkable intensity, purity, and full-bodied power, but it somehow manages to dance across the taste buds with the gracefulness of a ballerina.”

Enlisted to prepare a main course to match such an exceptional wine is none other than Silverton, who famously founded La Brea Bakery and later Campanile with her former husband, the late Mark Peel, and Krankl, who led the wine program for the James Beard Award-winning restaurant. After the sale of La Brea Bakery in 2003, Krankl dedicated his full efforts to Sine Qua Non and it was that same year that the 27-litre bottle of Sine Qua Non The Inaugural Syrah was bottled.

Silverton attended Le Cordon Bleu in London and launched her culinary career in the early 1980s as pastry chef of Wolfgang Puck’s original Spago, during which time she penned her first cookbook, “Desserts.” After selling La Brea Bakery, which had become the largest artisanal bakery in the United States, she opened Osteria Mozza, Nancy’s Fancy and Pizzette. Silverton was most recently named Culinary Ambassador of The Farmhouse at Ojai Valley Inn.

More information about The Legacy Cellar Foundation can be found at www.legacycellar.org; and more information about St. Jude Children’s Research Hospital can be found at www.stjude.org.

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About The Legacy Cellar Foundation:

The Legacy Cellar Foundation is a 501c3 donor-advised fund that will collect, authenticate and liquidate wine collections for charitable purposes. The organization’s mission is to convert wine collections into charitable donations – bringing a previously untapped source of funding to the philanthropic sector, enabling greater positive impact and ensuring curated wine collections will be enjoyed by future enthusiasts. More information about The Legacy Cellar Foundation and upcoming events can be found on the website at www.legacycellar.org, as well as on Facebook and Instagram.

About St. Jude Children’s Research Hospital®

St. Jude Children’s Research Hospital is leading the way the world understands, treats and defeats childhood cancer and other life-threatening diseases. Its purpose is clear: Finding cures. Saving children.® It is the only National Cancer Institute-designated Comprehensive Cancer Center devoted solely to children. Treatments invented at St. Jude have helped push the overall childhood cancer survival rate from 20% to more than 80% since the hospital opened more than 50 years ago. St. Jude won’t stop until no child dies from cancer. St. Jude shares the breakthroughs it makes, and every child saved at St. Jude means doctors and scientists worldwide can use that knowledge to save thousands more children. Because of generous donors, families never receive a bill from St. Jude for treatment, travel, housing or food so they can focus on helping their child live. Visit St. Jude Inspire to discover powerful St. Jude stories of hope, strength, love and kindness. Join the St. Jude mission by visiting stjude.org, liking St. Jude on Facebook, following St. Jude on Twitter, Instagram and TikTok, and subscribing to its YouTube channel.

International Pizza Expo and Conference 2022! So Many Great Discoveries!

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Attended my first Pizza Expo last year at the Las Vegas Convention Center. Why would a wine and spirits writer attend a pizza show? Well, considering that all that wonderful cheesy crusty meat-lovers-and-more pizza HAS to be paired with wine or spirits, and I’m there. We got to try some amazing new products, new toppings and new sides. The row of pizza ovens alone made your mouth water! Couldn’t wait to see what the 2022 event had to offer. This was my social media post (photos by Ed Bushman here) with just a sample of what we tried:

Are two conventions in two days too much? Not for us! Yesterday it was the International Pizza Expo where besides pizza, we sampled all of the things that go with pizza including Ken’s Salad Dressings, Grappa and American Whiskey from Gia Distillery, Bel Evo Extra Virgin Olive Oil, Rians La Crema Brûlée and Sicilian Olives from Atalanta Corporation, Melinda’s Hot Sauce, Red Star Yeast, Piancone Epicureo Balsamic Vinegar, A’Siciliana Limonata and Aranciata, La Banderita Tortillas, the wine bar at the Stanislaus booth, Piknik Althena Dolmades, Caputo Cheese, BelGioioso Cheese, Hillshire Farm Pork Chorizo, Blue Bunny Ice Cream, Villa Dolce Gelato Italiano, Liokareas Cold-Fused Olive Oils, Stella’s Gourmet pizza cookies, Ambrosia bar fruits, Sabatino Tartufi Truffles…

Some of the details not mentioned above included:

Ken’s salad dressings are always amazing, this time I inhaled their Balsamic Vinegar dressing that not only works on a salad but also is a great dipping sauce for pizza, fish, chicken and steak.

Having Grappa at the end of a night of pizza and wine is one of my favorite things, so having a yummy Grappa from Moscato grapes by Gia Distillery was just perfect.

Bel Evo Olive Oil, tasted with a little bread, was mouth-watering. I could easily imagine it on a plate with some Piancone Epicureo Balsamic Vinegar for the perfect side dish with any dinner, pizza included.

The Vanilla Bourbon Crema Brûlée and Sicilian Olives from Atalanta Corporation were also yummy. The olives before dinner, or in a Martini with dinner, and that Crema Brûlée – imported from France – is for after dinner, if you have any room left in your tummy.

Melinda’s Craft Pepper Sauces makes more than one kind of hot sauce, check them out for your pals that need hot sauce on – or nearby – their pizza!

A’Siciliana Limonata and (blood oranges from Sicily) Aranciata is a lesser-known sparkling fruit soda company from Italy, and just as good as any other you may have tried. Simply perfect for when you don’t need wine or spirits to enjoy your pizza!

The La Banderita Tortillas served at the Expo were huge wraps for a burrito or a flat bread type of pizza.

I regret not trying the tomatoes from Stanislaus, “THE REAL ITALIAN TOMATO COMPANY” but I did appreciate sitting in their large booth, tasting Coppola wine and being serenaded by their guitarist.

I simply adore stuffed grape leaves and would love to see this offered more frequently at Italian restaurants as a side. The great tasting ones from Piknik Althena were a great find at the Expo.

Served with flavored olive oil, Caputo Cheeses were a first for me. Yummy stuff that deserves attention on or off your pizza.

Finding large display cases of BelGioioso “Italian cheese made in the USA” made my day! Why? My Italian mama, who passed away this year, was a huge fan of their sharp Provolone. So, of course, I had to have a slice…or two. Their cheeses are easily found in the deli section of most supermarkets.

Hillshire Farm had a huge booth, making soft tacos with all different kinds of their meats. The Pork Chorizo was amazing, and I had no clue that they even made it, and I will definitely look for that on my next pizza!

I was looking for the Blue Bunny Ice Cream booth from the moment I got to the Expo. They serve up a small crunchy topping cone and a layered sundae. Always delicious. This time one of the staffers at the Stanislaus booth saw me with my cone, called me over, and told me to try it with their olive oil. It was life changing. Both should be offered in a pizza restaurant IMHO!

How about a salted caramel ice cream sandwich from Villa Dolce Gelato Italiano to cleanse your palate after that pizza pie you had for dinner? Yes please! Gelato is the ticket!

Do Greek olive oils, made from Greek Kalamata olives of course, with infusions like basil, sage or garlic sound good to you? Trying Liokareas Cold-Fused Olive Oils without any bread or vinegar…and they were really different. Look for these oils and buy them!

Greek Olive Oils! (Pizza Expo Photos by Ed Bushman.)

If you love shaved truffles on pizza or pasta look for Sabatino Tartufi Truffles that come in different flavors for that perfect taste you are looking for.

You know those big cookies some restaurants serve in the round tin, topped with ice cream? The brand Stella’s Gourmet Pizza Cookies is the real deal, moist and full of flavor. And you know what else I’m going say…another perfect pizza finisher after pizza!

Personal note: No actual pizza mentioned above? I sampled a lot of pizza made with different types of cheeses, sauces, dough and toppings, and I must say that if you have any allergies, or a need to only eat vegan or vegetable-made cheeses, toppings or crusts, pizzerias have many options for you these days.

https://www.instagram.com/pizzaexpo/

https://www.facebook.com/PizzaExpo

https://pizzaexpo.pizzatoday.com/

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.