Eve's Wine 101

Perlises Pick Wine at Mazzocco Sonoma and a Surprise from Winemaker Antoine Favero

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As mentioned in our previous article, one of the benefits of staying at the Briar Cottage is that it made it that much easier to get to our scheduled visit with Mazzocco Sonoma winemaker, Antoine Favero. All it took was a short stroll over to the Mazzocco tasting room.

We were a little early, so Mazzocco’s tasting room attendant, Simon, got us started. His knowledge of the wines along with his droll humor helped to make the experience especially memorable. All of the wines described below except for the last two are single vineyard as designated in their names. Our visit was right after the 2023 San Francisco Chronicle Wine Competition. Mazzocco-Sonoma, as usual, won an amazing number of medals, as indicated below – some noted are from the 2022 competition.

2020 Stuhlmuller Reserve Chardonnay – 100% Chardonnay from the flats of the southwestern edge of the Alexander Valley AVA, near the Chalk Hill and the Russian River Valley appellation boundaries. This wine spent 22 months in French Oak and had a bouquet of fragrant white peach with notes of banana and apricot. Gold Medal winner at the 2023 San Francisco Chronicle Wine Competition.

2019 Aguilera Zinfandel – 79% Zinfandel, 21% Primitivo from the valley floor of the Dry Creek Valley AVA, next to Unti winery off Dry Creek Road. Fruit forward and very approachable with ripe raspberry notes from the Primitivo.  Gold Medal winner at the 2022 San Francisco Chronicle Wine Competition.

2019 Stone Zinfandel – 100% Zinfandel from a vineyard at 350 feet elevation of the Alexander Valley AVA next to the Frances Ford Coppola winery in Geyserville, off Highway 101.  Pretty cranberry juice color, red berry and currant notes and a medium finish.

2019 Sullivan Zinfandel – 96% Zinfandel, 4% Petite Sirah – at 300-350 elevation, this 7 ½ acre vineyard from the Dry Creek Valley AVA is within view of the Mazzocco Sonoma winery. With dark red, blackberry notes and a medium to long finish, this wine was awarded a Double Gold Medal at the 2022 San Francisco Chronicle Wine Competition

2019 Thomas Reserve Zinfandel – 96% Zinfandel, 4% Petite Sirah from the acclaimed Rockpile AVA, near Lake Sonoma at about 1,300 feet elevation. Deep garnet color, intense plum flavor. Very lush and fruit forward with a long finish. Gold Medal winner at the 2022 San Francisco Chronicle Wine Competition.

2020 Pomo Reserve Zinfandel – 93% Zinfandel, 7% Petite Sirah also from the Rockpile AVA, this vineyard is named for indigenous people. Huge notes of red berry and bing cherry, along with jam and a touch of chocolate. Still young but very good structure and an elegant finish. Gold Medal winner at the 2023 San Francisco Chronicle Wine Competition.

2020 Juan Rodriguez Reserve – 90% Zinfandel, 6% Primitivo, 4% Petite Sirah from the Dry Creek Valley AVA. One of the Los Tres Amigos Special Reserve bottlings. This one is named for Mazzocco’s vineyard manager. Only 3 barrels (75 cases) were produced of this truly special occasion wine. Smooth, full, rich with jammy notes and deep dark fruit.

2020 Caz – 50% Cabernet Sauvignon, 50% Zinfandel, a blend of fruit from several Dry Creek Valley vineyards. These two varietals complement each other very nicely, working in harmony to produce a rich well-balanced wine. Gold Medal winner at the 2023 San Francisco Chronicle Wine Competition.

As always, Antoine’s wines are full-bodied and delicious, certain to please all levels of wine drinkers. Speaking of Antoine, somewhere in the middle of the tasting, he joined us. In the middle of catching up on matters both personal and wine-related, he got a certain gleam in his eyes. “What are you doing tomorrow afternoon?” he asked.

‘Nothing”, we replied.

Truthfully, we actually did have the next day’s afternoon open, although we might have changed our plans regardless if we had any.

Mazzocco Sonoma

www.mazzocco.com

1400 Lytton Springs Rd

Healdsburg, CA 95448

To be continued…

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.

Eve Discovers: Montepulciano D’Abruzzo DOC Wines

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As part of the Simply Italian Great Wines Tour, and organized by I.E.E.M. International Event and Exhibition Management, a group of over 40 wine bloggers, sommeliers and buyers attended a Master Class at the Four Seasons Hotel Las Vegas that was devoted to the Montepulciano wine grape that is used in D’Abruzzo DOC wines. Before tasting seven organic and 100% Montepulciano wines, we learned a few things about the DOC from Master of Wine Brandon Tebbe and Davide Acerra with the Consorzio Tutela Vini d’Abruzzo. (Consorzio President Alexander Nicodemi was also in attendance.)

What We Learned

For my wine 101ers, before I give you my notes from the class let me clarify for you that the Montepulciano grape grown in the Abruzzo region of east central Italy is not the same grape found in the town named Montepulciano, which makes a wine mostly from Sangiovese grapes. Now, some of what we learned in bullet points:

  • This was the first time these wines have been tasted in Las Vegas. All are looking for importers.
  • There are approximately 250 wineries in the DOC, 10,000 grape producers, and 35 wine cooperatives.
  • The area has mountains on one side and the Adriatic Sea on the other. Lots of different terroirs. The current predominant area for vineyards is in Chieti that has gravel, sand and clay soil and is located near the sea.
  • Over 30% of the region is protected by four parks – three national and one regional. There are protected areas and nature reserves.
  • There are 1,000 square meters of grape growing area in total and its “rich in diversity” due to the big mountains on the west and the sea to the east.
  • Today we focused only on the red Montepulciano grape – 80% of the area produces this grape. The region also produces seven white grape varieties of wine.

What We Tasted

Tebbe talked us through a tasting of seven wines. He explained that they were very diverse in aromas and flavors. My husband Eddie also attended and some of the tasting notes below are his:

2021 Jasci and Marchesani AZ Agrobiologica: From a small family winery with sea-facing vineyards. Flavors were fruity, vanilla scented and quite dry. Eddie thought it was a great value at $20 a bottle, with red fruits, tannins and a medium finish.

2021 Santo Stefano by Cantine Mucci: Spent 6 months in 100% new American oak. A lot of bacon on the nose and mouth as well as black fruit and chocolate. An interesting wine. Eddie noted the ruby color, tobacco and oak on the nose, and a good balance.

2019 Rosarubra Vigne Lomanegra: This was my favorite wine in the tasting, and I had a chance to enjoy it again over lunch. A single vineyard wine, which had 24 months in barriques. It was quite juicy with black fruit, rose petals, vanilla, and just lovely to linger over. Eddie noted a lighter nose, with flavors of dark fruit, tannin and medium finish.

2019 Pasetti Tenutarossa: Grown at 1,650 foot elevation, and 12 months in bottle before release. The wine showed notes of mint, sour cherries, prunes and chocolate. Eddie got earth on the nose and dark fruit, tannins and acidity on the palate. He also thought it ageable and a good value wine at $15 to $22 a bottle.

2018 Talamonti SRL Tre Saggi: We were told that the words Tre Saggi translate to mean Three Wise Men. This wine was held for three years before release: one in 300-liter French barriques, the next in 300-liter French oak barrels and the last year was spent resting in the bottle. Both red and dark fruit, oak, and lots of tannins. On the nose Eddie got leather, a lushness, well-structured and ageable.

2018 Cantine Agriverde Plato: While the Three Wise Men took three years before release this wine was held for six: two years in stainless steel, two more in French oak barrels and the final two years resting in bottle. Lots of coffee, vanilla, cloves, cocoa adding up to a very dry and dark wine. Eddie found the wine earthy, balanced, structured and long lasting on the finish.  

2017 Cantina Frentana Costa Dei Trabocchi Vallevo: Our last wine was the oldest, proving that these wine could and should age. I found sour cherry notes in both the aroma and flavor, with the addition of spice and vanilla. This wine showed more fruit over tannin for Eddie, with a good balance and long finish.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Eve Explores: Beverage Academy at Southern Glazer’s Wine, Spirits and Beer of Nevada Reopening

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Last month I had the opportunity to visit Southern Glazer’s Wine, Spirits & Beer of Nevada to learn all about the reopening of its “beverage Academy to customers, partners and the broader food and beverage community for educational events in February 2023.” Below I will share what I learned at the presentation and below that is their latest news release.

Beverage Academy at Southern Glazer’s Wine, Spirits & Beer of Nevada

First of all let me say that no, there isn’t another wine, spirits and beer distributor that has a beverage academy providing accredited programs. Usually what happens (for my lay people reading this) is the beverages are sold to a restaurant, and if needed, the distributor will explain all about the drink, how it’s used and how to present it to customers. This is the mainstay of the curriculum – for those in the industry so that they can gain necessary education that they can then communicate to the customer.

Now, moving on, the academy at Glazer’s is freaking amazing. There is stadium seating, extra comfortable chairs for that lengthy class, cameras to record the lessons, amazing lighting including the entire lit-up bar, and TV screens for their educational materials. I spoke with Allan Carter, VP of Marketing, Special Events and Education and these are some bullet points of what I learned from him:

  • The room was closed for two and a half years due to Covid; it originally opened in 2013.
  • Many Las Vegas bar staff has been trained in the room.
  • Currently open to staff as well as press and consumers, also available for corporate meetings.
  • The goal is to get all of the new people in the industry trained as many left during the pandemic. Other goals besides educating employees is to add value to suppliers and add value for customers.
  • They have an in-house chef and kitchen.
  • Carter would like the academy to never be empty.

From Master Sommelier Joseph “Joe” Phillips: wine lessons include old world, new world, tasting technique, assessing wine – which includes the SATO method to identify Sugar, Acid, Tannin and Oak.

From Livio Lauro, Author/Spirits Expert: they have past students that started as bar backs that are now beverage directors, they teach bartenders not to be overwhelmed by the up to 3,000 bottles behind them and to give their customers the highlights, get to know their customer’s flavor profile, and to learn the 12 basic cocktails.

Back to me: There is a wide curriculum of master classes and seasonal classes. I received the course syllabus on each which should also be available online. Besides those already mentioned above there are also classes on Fine Service, Mixology, Sake, Spirits of Asia, Wine List Construction, Blind (wine) Tasting and a basic Introduction to Spirits and Introduction to Wine. Check out the classes here: https://www.sgwsacademy.com/apply

Southern Glazer’s of Nevada Academy Reopens After Two-Year Hiatus

LAS VEGAS January 3, 2023 – Southern Glazer’s Wine, Spirits and Beer of Nevada (Southern Glazer’s of Nevada) announces that it is reopening their renowned Academy, Southern Nevada’s top beverage education center, in February after temporarily suspending in-person instruction because of the pandemic in 2020. The Academy returns with a full catalog of courses including its distinguished and comprehensive Academy of Spirits, Mixology and Fine Service.

The Academy plans to offer more than 15 classes in 2023 including Masterclass sessions and seasonal classes. The mainstay Academy of Spirits, Mixology and Fine Service course has been an important part of the Academy’s core curriculum since it was created. The course covers all things wine, beer, and spirits in great depth. Students will learn about the history, geography, culture, service technique, and impact of their favorite wines and spirits over 12-weeks or a new accelerated 5-day boot camp.

The Academy has served Southern Nevada since 2000 and has been critical in training thousands of food and beverage specialists in Las Vegas. Hospitality is the primary economic engine in Las Vegas and the Academy supports the industry by educating service professionals and preparing them for further certifications in wine and spirits. Accreditation through Southern Glazer’s of Nevada’s Academy is considered a top training among the Valley’s top bars and restaurants, and a strong pre-accreditation resource for international beverage examinations like The Court of Master Sommeliers and Wine & Spirit Education Trust (WSET).

“We are excited to reopen the Academy to in person instruction,” said John Landry, Executive Vice President and General Manager of Southern Glazer’s Wine and Spirits. “The number of new and upcoming resorts and restaurants in Las Vegas is growing daily, so the need for highly-trained food and beverage professionals has never been greater. Supporting the hospitality and beverage industry in Southern Nevada requires more than innovation in distribution — teaching people about trends and best practices keep the industry growing.”

Master Sommelier Joseph Phillips and Mixologist Livio Lauro, both employees of Southern Glazer’s and respected experts in their respective fields, curated the 2023 course catalog. Joseph “Joe” Phillips was a part of the original team who opened the Bellagio in 1998, after previously managing award-winning wine programs for Aqua, Sensi, and Michael Mina. Livio Lauro is recognized as one of the most instrumental figures in the resurgence of the United States Bartenders’ Guild (USBG) and is the founding President of the Guild’s Master Accreditation program, which is the premier national testing body for bartenders in the United States.

As part of Southern Glazer’s of Nevada’s commitment to education, the Academy will also be available to host supplier, trade and customer events that create unique value for suppliers and partners.

JANUARY 13, 2023 UPDATE: “As a show of support to the hospitality industry and continuing to move Las Vegas forward from the pandemic, Southern Glazer’s is proud to announce that all Academy classes in Q1 will be free for trade customers interested in fine wines, spirits and beer. To apply and view the full list of offerings, visit sgwsacademy.com/apply“

About Southern Glazer’s Wine, Spirits & Beer of Nevada

Southern Glazer’s Wine, Spirits & Beer of Nevada is the state’s leading beverage distribution company and a division of Southern Glazer’s Wine & Spirits. Southern Glazer’s Wine & Spirits is the world’s preeminent distributor of beverage alcohol, and proud to be a multi-generational, family-owned company. The Company has operations in 44 U.S. states, the District of Columbia, and Canada. In 2022, Southern Glazer’s was listed as one of Forbes Best Employers for Diversity. In 2021, Southern Glazer’s was selected as a U.S. Best Managed Company by Deloitte Private and The Wall Street Journal, as well as named by Newsweek as a Top 100 Most Loved Workplace. Southern Glazer’s urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly.

For more information visit www.southernglazers.com. Follow us on Facebook, Twitter and Instagram @sgwinespirits.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Sidewalk Side Spirits Wants a Bite of the Flavored Whiskey Market

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NEW ORLEANS /PRNewswire/ — Spirits Brand Incubator company, Sidewalk Side Spirits, on the heels of their highly successful launch of their Gambino’s King Cake Rum Cream, announces the creation of Hardhide Ponchatoula Strawberry Whiskey.

Sidewalk Side Spirits to take a bite out of the flavored whiskey market with Hardhide Ponchatoula Strawberry Whiskey

Hardhide Ponchatoula Strawberry Whiskey is a blend of 3-year wheat bourbon, American light whiskey, Cocktail & Son’s Lemon Strawberry Syrup, and fresh Ponchatoula Strawberries. It’s blended at 86 Proof in New Orleans at the Porchjam Distillery. Not an underproof, sugar bomb of artificial flavors like so many others, Hardhide is a flavored whiskey for whiskey lovers. Delicious in Lemonade, on the rocks, or in a Strawberry Old Fashioned, Hardhide makes for a tasty, smooth cocktail. Perfect for home entertaining or any bartender’s tool kit.

“Ponchatoula is known as the Strawberry Capital of the World,” said John Eason, CEO of Sidewalk Side Spirits. “Through our whiskey, we hope to tell the story of this beautiful town known for strawberry farms, the World-Famous Ponchatoula Strawberry Festival, and its beloved Alligator named Hardhide, who lives smack dab in the middle of downtown Ponchatoula”.

Hardhide’s beautiful packaging was inspired by a commissioned original painting by renowned New Orleans artist, Frenchy. Frenchy is a fixture in and around New Orleans and famous for his artwork and philanthropy.

Hardhide Ponchatoula Strawberry Whiskey will be distributed by RNDC in Louisiana, Texas, Florida, and Georgia. Best Brands will distribute the brand in Tennessee. More states to come online after the next strawberry harvest in Q1 of 2023.

In the spirit of giving back, Sidewalk Side Spirits will form “Friends of Hardhide”, a charity that will donate 2% of the profits to the care and improvement of Hardhide’s quality of life. Artist Frenchy will be selling replicas of the original Hardhide art and be donating a portion of those proceeds to the “Friends of Hardhide” as well.

ABOUT SIDEWALK SIDE SPIRITS

Sidewalk Side Spirits is a spirit’s brand incubator company founded in 2020 by spirits industry veteran John Eason and the owners of Cocktail & Son’s, Lauren Myerscough, and Max Messier. It’s 1st brand was a collaboration with Gambino’s Bakery, the King of King Cakes to create award winning, Gambino’s King Cake Rum Cream. To know more go to www.sidewalksidespirits.com

Tasting Argentina’s Domaine Bousquet Reserve Certified Organic Wines

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I’ve sampled wines from Argentina before, and organic wines from the area as well, so when I received bottles of new 2021 vintages of a Chardonnay, Cabernet Sauvignon and Malbec all from organic fruit found in the Uco Valley I looked forward to trying them. The winery, Domaine Bousquet, sent some information and I found more details on the wines from their website that I’ve shared here. My tasting notes are also below.

From the Winery

Domaine Bousquet’s 100% estate-grown/bottled wines from the winery’s Reserve line is the foundation on which the Domaine Bousquet winery was built. Domaine Bousquet’s 667 acres of vineyard has been certified organic from the get-go, and now twenty-five years on…Domaine Bousquet’s Reserve wines hail from estate vineyards planted at elevations of 4,000 feet and up and offer older vines, great body and concentration, structured tannin in the reds, a deep flavor and increased aging capacity. All three enjoy nationwide distribution (including Southern in OH, and Burke Beverage in IL)

Tasting Notes

Domaine Bousquet Reserve Certified Organic Chardonnay 2021 / SRP $18

From tech sheet: 100% Chardonnay, 13% alcohol, made with “purchased organic fruit from the Uco Valley in the high Andean foothills”, unoaked, sandy loam soil. 90 points and Best Value award from Wine Spectator.

EB: Sparkly gold in the glass, enticing. Sweet Meyer lemon, pineapple chunks, Mandarin orange, cold wet stones, white pepper all on the nose while the flavors included bruised yellow Delicious apple, lemon-lime hard candy, with both fresh citrus and tropical fruits, a nice mouthfeel, mild acidity and great viscosity.

Domaine Bousquet Reserve Certified Organic Cabernet Sauvignon 2021 / SRP $18

From tech sheet: 100% Cabernet Sauvignon, 14.5% alcohol, made with “purchased organic fruit from the Uco Valley in the high Andean foothills”, unoaked, gravel and sandy loam soil. Best Value award from Wine Spectator. (The bottle also had a gold sticker on it that read 91 points from James Suckling.)

EB: Crushed blueberry, ripe blackberry and somewhat sweet plum fruits on the nose, followed by wet rich earth, tree bark, grilled mushroom, black licorice and my spice rack – when my husband Eddie opens up everything to season a steak. The taste reminded me of those same dark fruits I found in the aromas, as well as a hint of grilled green bell peppers, a lot of spiciness, some sweetness and gripping tannins. Considering how young this Cab is I found it very approachable and drinkable now.

Domaine Bousquet Reserve Certified Organic Malbec 2021 / SRP $18

From tech sheet: 100% Malbec, 14% alcohol, made with “purchased organic fruit from the Uco Valley in the high Andean foothills”, unoaked, sandy soil. 90 points from Wine Spectator. (The bottle also had a gold sticker on it that read 91 points from James Suckling.)

EB: Very dark purple opaque color, with notes of earth, blue to black fruit, black pepper, tobacco, very dark chocolate and espresso on the nose. Tasting the wine I was met with juicy dark fruits, a good mouthfeel, lots of spice, tannins and a lingering finish that held a strong balance of both the fruit and spice.

More From the Winery

Domaine Bousquet: Transformation + Sustainability, High-altitude Terroir, Organic Fruit and a French-Argentine Profile

A 1990 vacation in Argentina was all it took. For third-generation winemaker Jean Bousquet (Boo-SKAY), it was love at first sight. The object of the Frenchman’s desire: the Gualtallary Valley, a scenic, remote, arid terrain high in the Tupungato district of the Uco Valley in Argentina’s Mendoza region, close to the border with Chile. Here, where the condors fly and not a vine in sight, Bousquet discovered his dream terroir, an ideal location in which to nurture organically grown wines.

With altitudes ranging up to 5,249 feet, Gualtallary occupies the highest extremes of Mendoza’s viticultural limits. Fast-forward to the present and wine cognoscenti recognize it as the source of some of Mendoza’s finest wines. The same could not be said when Jean Bousquet first set eyes on this cool-climate locale. Back then, it was virgin territory: tracts of semi-desert, nothing planted, no water above ground, no electricity, and a single dirt track by way of access. Locals dismissed the area as too cold for growing grapes. Bousquet, on the other hand, reckoned he’d found the perfect blend between his French homeland (high acidity, cool climate) and the New World (sunny, with a potential for relatively fruit-forward wines). Another distinct plus: land prices at the time were approximately 1/25th of those for property in more established districts of Mendoza.

Undeterred by the challenges, Bousquet returned to France and, between visits to Argentina, set about divesting himself, bit by bit, of virtually everything he owned, including the family winery and vineyards in Pennautier, near Carcassonne in Southwest France.

“You know you’re making the biggest mistake of your life, don’t you?” said the real estate broker, as Bousquet inked a contract in 1997 to buy just shy of 1,000 acres in this beautiful, but desolate location. “What are you doing?” teased daughter Anne, an economist by profession, from her home in Massachusetts: “Buying a beach? All sand, no sea?” “Anne: they (the locals) just don’t get it,” was Bousquet’s response.

Bousquet was neither the first nor the only wine producer to have his interest piqued by the Gualtallary Valley. But what sets him apart is that he succeeded where several other better financed, well-known names notably did not. What Bousquet seized upon, but others failed to grasp, was the singular importance of water. Water is hard to come by in Gualtallary. Technically, the area is desert. But Bousquet had done his homework, so his first task in 1998 was to dig a well – all 495 feet of it. Two years in the making, its completion was followed by the planting of vines. Other investors in the region, meantime, watched their hopes fade, chiefly due to an inability to extract water or secure water rights.

As and when the need arose, Bousquet would sell off portions of his initial 988 acres, retaining just 173 acres by the time he released his first vintage in 2005. Bottle by bottle, money was raised to buy a vat or equipment. Today, Domaine Bousquet is housed in a striking modern winery, complete with a hospitality area and restaurant, and the property accounts for 667 acres planted under vine.

Bousquet’s daughter, economist Anne Bousquet, and her husband Labid al Ameri, a trader with Fidelity in Boston, found themselves increasingly drawn to the cause, and the opportunity it offered to put their shared philosophy on sustainability to the test. After a 2002 visit, the couple began to invest in Domain Bousquet. A devaluation of the Argentine currency rendered land prices cheap and Argentine exports competitive. In 2005, al Ameri joined his father-in-law full time, helping to build the winery. Anne continued her work as an economist before joining the company in 2008. In 2009, the couple moved to Tupungato full-time, assuming full ownership in 2011.

For Anne and Labid, sustainability encompasses more than organic fruit or a reduced carbon footprint. It includes economic sustainability for the surrounding community. When the couple set up home in Tupungato, the area was a rural backwater (still is), abandoned by a failing central government. That necessitated building an infrastructure from scratch. The Bousquets joined an alliance of local wineries in funding construction of a new road providing better access for employees, deliveries and a small, but growing number of tourists. The couple also immersed themselves in training a workforce new to winegrowing and office work. Every detail had to be thought through, from transport for employees who didn’t own a car to micro-loans for continuing education. Today, success stories abound. Domaine Bousquet’s head of purchasing, for example, started out as an 18-year-old high school graduate on the bottling line. The wine industry has transformed the Tupungato economy, but Domaine Bousquet was there first, and Anne and Labid count this among their proudest achievements.

With the U.S. today Domaine Bousquet’s primary market, Anne and Labid now live in Miami, with their daughter Eva., and alternate in spending one week every month at the winery in Tupungato.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Eve Reviews: Prosecco Superiore DOCG From the Conegliano Valdobbiadene Region

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Just last year, January 2022 in fact, I reviewed six Valdobbiadene Prosecco. Recently I was offered a new set of four to review. It’s no secret that I’m a Prosecco fan for many reasons: The price point makes Prosecco approachable to wine lovers, the aromas and flavors are always fresh, they make great cocktails (see a new recipe below) and of course bubbles are great for any occasion or no occasion at all! Read my tasting notes on the latest wines here, all are organic and from the Conegliano Valdobbiadene Region.

Bortolomiol “Ius Naturae”

Valdobbiadene Prosecco Superiore D.O.C.G.

Brut Millesimato

Organic, 100% Glera Grape, 11.5% alcohol

EB: Evaluated in a wine glass instead of a Champagne flute so more aromas can open up, I first noted a pale gold color and lots of teeny bubbles racing to the top of my glass. The nose reminded me of fresh cut cantaloupe, lemonade, kiwi fruit, slightly sweet cream and pebbles washed with rain. The flavors that raced over my tongue were extremely fresh citrus and melon, the mid palate got a bit of acidity but not too much, and all of that fresh fruit lingered throughout the long finish with the addition of a hint of sweetness. 

Rive di Collalbrigo – Costa “Il Colle”

Conegliano Valdobbiadene

Prosecco Superiore D.O.C.G.

Extra Dry Sparkling Wine

100% Glera Grape

Organic, 11% alcohol, harvested by hand.

EB: Very light yellow in color with a medium amount of small bubbles. Aromas included peach, pear, limeade and a pleasant powdery perfumy quality. In the mouth I noted the same aromas with the addition of lemon, apricot, 7-Up soda, with a medium amount of acidity, and a medium to long finish. (Note: I normally use the word medium sparingly. When I look back at my notes here I think that for this wine the medium reference can also be replaced with the idea of balance. The wine had a fine balance.)

2021 Amor Soli

Spumante

Grapes: Garganega, Glera and Chardonnay

Organic, 11.5% alcohol

EB: Pretty light gold, with tiny bubbles popping to the top center of the glass. Yellow peach, Brioche bread, sliced Golden Delicious apple, a hint of pineapple and unsalted butter on the nose, followed by flavors of cherry, apple, fresh apricot, lemon and lime. Nice acidity, balance and a long finish. Like most Prosecco this wine would be great as a starter with a cheese plate.

La Gioiosa Et Amoroso

Valdobbiadene Prosecco Superiore D.O.C.G.

Extra Dry Sparkling Wine

Organic, 11% alcohol

EB: Very pale yellow gold, with tiny bubbles rising to the middle and edges of my wine glass. Pretty fruit – sweet peach, apricot, apple, orange, pineapple and melon – all on the nose! Full mouthfeel and beautiful viscosity, with all of that same fresh fruit I found on the nose, and in the mouth it was like a homemade fruit cocktail. As this was the extra dry Prosecco I did expect more sweetness than the others I reviewed here, and was pleasantly surprised that though it had that sweeter quality, it was just a touch and equally enjoyable as those I tasted first.

Negroni Sbagliato Cocktail Recipe

How about a Negroni with Prosecco instead of gin, still keeping the Campari and sweet vermouth? If you are looking for a lower ABV cocktail this would fit the bill! It’s called a “Negroni Sbagliato” and the recipe is simple: Fill your choice of glass with ice, add 1.5 ounces of sweet vermouth, add 1.5 ounces of Campari, top with Prosecco and garnish with an orange slice or peel. I rounded everything up to two ounces of each, including the Prosecco. Delish!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Top 100 for the Central Coasts ONX Wines!

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Paso Robles, California – ONX Wines has scored big with Wine Enthusiast and earned a much- coveted top 100 spot! Their 2019 Noble Intrigue was added to this year’s Top 100 Cellar Selections of 2022. Each year Wine Enthusiast Magazine chooses the most age-worthy and collectable wines to grace their top 100 list. “

The 2019 Noble Intrigue is a Syrah with fruit sourced from the famed Bien Nacido Vineyard located in the Santa Maria Valley. The fruit was picked the last week of October and allowed to hang on the vine late in the season and develop rich flavors. The wine has vivid expressions of fruit and a general openess which usually takes places years before cellaring before seeing. Winemaker, Drew Nenow “To have a wine recognized to be one of the best in the world is nothing short of remarkable.”

As the winter months set in, the deep and rich flavors of Noble Intrigue spark a renewed interest in food and wine duets. ONX has partnered with Chef Rachel Ponce to style tempting pairings to entice the palate. For the 19 Noble Intrigue, she has created a Halibut Vierge recipe that is the perfect accompaniment to the wine’s approachability. To view more of Chef Rachels food and wine pairings please visit onxwines.com

The winery’s Noble Intrigue can be purchased online as well as through their ONX Collective Club. Other notable picks are their Zinfandel blend, Brash at 96 points and their Tempranillo blend, Praetorian at 94 points.

ONX Wines is a Paso Robles winery & certified sustainable farmstead with a 130-acre vineyard located in the dynamic Templeton Gap AVA. It is planted with 18 distinct varieties & numerous clones. Their wines are expressive yet balanced blends that reflect the vineyard estate and its complex alluvium soils.page1image29574160

To be considered for this honor, the wines must have been among the top-rated of those identified already as ageable Cellar Selections by our team of reviewers during the blind tastings they conducted throughout the past 12 months.” Wine Enthusiast.

onxwines.com @onxwines

Reviewing Coppa Cocktails Cosmopolitan and a Trip to the 1980s

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When I see a Cosmopolitan cocktail offered on a bar menu I’m immediately swept into the 1980s and an episode of Sex in the City. This is a good thing, as I loved the 80s and that show! So when offered a bottle of a pre-mixed “Coppa Cosmo” that’s “a blend of Dutch vodka with triple sec, cranberry, and lime juices” I said heck ya!

Come to find that the brand, Coppa Cocktails, also makes a Pina Colada, Strawberry Daiquiri, Mojito, Mai Tai, Sex on the Beach and a Margarita. That covers a lot of favorites! But let’s get back to the Coppa Cosmopolitan for now, and my review below.

I poured three shots (it’s a low ABV) of this premade Cosmo into my Martini shaker, filled with ice, shook like mad and then strained it into an iced coupe glass. Noting a very pretty color, like the watermelon or peach flavored Jolly Rancher hard candy. Aromas included the cranberry (juice) and orange (from the triple sec), lime soda as well as memories of a sweet fruit cocktail in syrup. The flavor mirrored the aromas, and if you like your cocktails on the sweeter side, without too much alcohol, this one fits the bill perfectly!

I’ll be keeping an eye out for the other flavors come summer as they all sound perfect to have by the pool, beach, picnic and to share with other gal pals!

From Coppa Cocktails

Coppa Cocktails are ready-to-serve, bartender quality cocktails, and their Cosmo in particular blends premium Dutch vodka with triple sec, cranberry, and lime juices. Convenience and quality are hand-in-hand with Coppa Cocktails!

https://www.coppacocktails.com/en-us/our-cocktails

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

The “Potato Chips Extravaganza” + Classic Wine Tasting = One Day in Napa

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As a tenured wine journalist I’ve had to force myself to seek out new experiences for readers – even at times where I just want to visit my favorites again. So in my latest – and quickest – trip to the Napa Valley I visited the best of both worlds: a winery I loved when I had tasted through their wines with the owner but never visited, and another winery that offered a unique potato chip wine pairing.

Silver Trident Winery

We visited the Silver Trident Winery, forever to be known as the potato chip winery in my head, and their “Tasting Home” collaboration with Ralph Lauren right on the main drag (Washington St.) in Yountville. There were several classy living spaces to taste wine in: living room, dining room and library. And we decided to try the one and only POTATO CHIP EXTRAVAGANZA that Eater San Francisco named as one of the “22 Premier Wineries with Excellent Food” experiences in Napa.

In front of us on a round table was a large placemat divided into five sections that listed the wines, the potato chips to pair with each, and the round circle for where the glasses would be placed. I had seen it all before – but definitely sans chips! So I did my thing: when the wines were served I evaluated the aromas and flavors I found in each, and then went back to try them with the chips. Come to find that the owner had been given a bag of potato chips with a mini bottle of screw-capped wine on an airplane during the pandemic, and had the epiphany to create the pairing.

The chip pairings for our party were as follows: Symphony No. 9 2021 Sauvignon Blanc with Route 11 Sour Cream and Chives, Benevolent Dictator 2021 Pinot Noir with Zapp’s Cajun Dill, Playing with Fire 2019 Red Blend with Zapp’s Voodoo, Twenty Seven Fathoms 2017 Cabernet Sauvignon with Zapp’s Sea Salt and Twenty Seven Fathoms 2019 Cabernet Sauvignon with Kollar Chocolates Bittersweet Chocolate Chip with salt added.

My takeaways on the pairings were that while all of the chips were fun, my favorites were the plain salted chip and the chocolate covered potato chip with the extra salt brushed off. One of the people in my party liked the chocolate chip with the Sauvignon Blanc, and I have to admit that was different. General manager Shane Soldinger commented that the potato chip pairing “showcases approachability of the wine’s fruit and ripeness.”

As for the wines, I enjoyed them all for their perfumy aromas and good fruit. My favorites included the 2021 Sauvignon Blanc, 2019 Playing with Fire blend of Merlot, Malbec and Cabernet Sauvignon, and both the 2018 and 2019 Twenty Seven Fathoms Cabernet Sauvignon.

The tasting room also offered non-wine items for purchase – every Yountville store front has to offer 25% of their space for retail – and at Silver Trident they had their own olive oil, coffee and candles among the Ralph Lauren furniture and accessories. You could easily make a day of it just visiting other Yountville wine tasting rooms, art galleries, the Kollar chocolatier and, if you want to go classic get a reservation at the French Laundry for dinner.

Instagram: @SilverTridentWinery

Titus Vineyards

Next up I chose a winery I had never visited but I had the pleasure to taste through their wines with one of the owners, Eric Titus, in 2019: second-generation family-owned Titus Vineyards. The grounds were beautiful, as were the tasting areas both inside and out, the wines were buy-worthy, winemaker Stephen Cruzan even made time for us, and the welcoming tasting room hosts – thank you Drew – told us we would be “treated like family” when we returned!

Before moving onto the wine tasting we learned a couple of things from listening to and observing Drew that Napa wine lovers should know: There will be little to nothing offered from the big fire year, 2020, so stock up on what you need now. And if you are going to need to open a newly released Napa red do what is done in the tasting rooms, you can serve a wine that may have been opened 24 to 48 hours earlier and just re-corked. Like a great spaghetti sauce that only gets better the second day. Now to the wines, we tasted quite a few so I will share my favorites here:

2021 Sauvignon Blanc with 4% Viognier had beautiful honey, peach, cantaloupe and a nice minerality; their new 2021 Dutton Ranch Pinot Noir with bold red to dark fruit, green peppercorn and balance, an easy sipper; 2018 Cabernet Franc with notes of dark fruit, dark chocolate, leather and gripping tannins; 2019 Family Estate Reserve Cabernet Sauvignon with dark, dusty and lingering spice notes; 2018 Lot 1 Napa Valley red blend with aromas and flavors that reminded me of pipe tobacco, bark and blackberry; and finally, their new 2019 Imperatus Cabernet Sauvignon for its huge nose, and a perfect balance of fruit and spice on the mouth.

The winery is located almost at the corner of Silverado Trail and Deerpark Road, on the northern edge of St. Helena: 2971 Silverado Trail.

Instagram: @Titus_Vineyards

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Miz En Place Announces New Website

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Calabasas, California – Miz En Place announces the completion and launch of their new full-feature upgraded website that greatly enhances the user experience, adds social interactivity, more resources, and separate curated markets for a better shopping experience.

Miz En Place focuses exclusively on small batch items and the artisans that craft them. They are a heart-centered site that truly focuses on small businesses, helping people and communities expand their culinary horizons, and connecting foodies and artisans to share and explore these incredible gastronomic gems.

What makes Miz En Place different from other food eCommerce sites?

They aren’t just a simple online marketplace; though they do sell products from their amazing small culinary business vendors, they focus more on educating and connecting people with these places, foods, people, and diverse cultures. They capture and share the unique stories of each vendor and product through their continuously growing online social community, blog, video selection, social media, newsletters, and more. Their focus is to truly immerse others in the culture of artisan food & drink: the community, the makers, the history, & the stories each offers.

What else makes Miz En Place stand out?

They are one of the only culinary websites in the world that combines true interactive community and global foodie education with artisan small batch products and experiences.

Their philosophy is to offer interesting & exciting content, unique & flavorful products, outstanding service, and a warm engaging experience for food lovers worldwide. They strive to foster a positive online community, give back to our world, and help everyone grow and prosper

together. They truly focus on taste, flavor, and the unique history and story behind each company or product.

Such as interviews with:

  • The oldest family-run butcher shop in the world, founded in 1515.
  •  A unique boutique olive oil company based in Texas, USA who infuse their extra virgin olive oil with delicious fresh flavors (such as lemon, garlic, and hatch chili).
  • A small gelateria shop in Italy crafting their own recipes and hand-making each gelato variety from scratch utilizing fresh local ingredients.
  • Loose leaf teas blended by hand incorporating flavorful teas and other unique non-tea ingredients (such as fruits and herbs).
  • Hand crafted small batch coffee roasters.
  • And much more.

Through their new site and active online community people can gain access to rare and singular gastronomic products, adventures, and more offered by worldwide small culinary businesses. The site is a true integration of products, experiences, classes, and worldwide travel to engage their growing community with the small businesses and artisans who are making wonderful products, creating intimate experiences, and sharing their passion with people from all parts of the globe. Miz En Place brings these artisans to everyone’s individual community, to experience virtually from their home as well as in-person through travel and classes or bringing their tastes and flavors to their door to share these wonderful discoveries with family, friends, and their community.

What about the market?

Miz En Place is truly where all your culinary desires can be found. The site offers a wide range of foods and experiences, from small artisan producers across the gastronomic spectrum, from all over the world, together in one easy to navigate location. No matter what someone is looking for – whether they desire a chef-centered dining experience on a private farm, hand-made artisan cheese from central California, or an intimate culinary tour of Tuscany, Italy – it can all be found at Miz En Place for their pleasure. New vendors, products, and experiences are added often.

Miz En Place is about offering a unique, quality experience that has been carefully curated by their team of foodies and industry professionals. Trust of taste is what they offer. If it’s on their site, you can trust that it’s good.

“I see Miz as a gathering place that connects us to the sources of our food, wine, and other beverages, the rich culinary traditions, history, and cultures that make up the entirety of the gastronomic landscape. I want Miz to be the go-to place for all of it.” -Rico Mandel, CEO

About Miz En Place

Sharing food and wine is one of the oldest forms of community. Over the years, the age-old ritual of “Breaking Bread” has developed new meaning that builds on meaningful connections to affirm trust, comfort, and confidence with an individual or a group. Breaking Bread is a great ice breaker and an instant way for people to bond over common interests. Miz En Place brings the intimate concept and ritual of Breaking Bread to a global community.

Their mission is to bring food lovers, culinarians, and artisan producers from all over the world together to experience culinary diversity through, the people, flavors, and adventures that make our world such an exciting place.

Welcome to Miz En Place!
https://mizenplace.com