Vintage Eve Circa 1/2015: The Best Wine or Spirits Experience in 2014

April 3, 2018 by evebushman Leave a Comment

Yep, it’s that time of year again. Forget about learning what your pesky new year resolutions were for 2015, I just wanted to know what your drinking epiphanies were in 2014! After learning what our Eve Wine 101 Facebook pals experienced, I’d have to say I have some new boozy goals for 2015:

Grape vineyards in Tuscany.

Scott E: At The Ace rooftop bar. A drink called the Mi Corazon. Fresno pepper infused cachaca, coconut, lime, nutmeg, served in a chilled metal cup.

Lisa B: Drinking shots of Russian Vodka with friends in St. Petersburg! We didn’t do it for long! It was the last day of our two-day tour and we begged our guide and driver to find us a place for that “Bucket List” experience. She found us a very nice restaurant and the servers and kitchen staff were so sweet to let us barge in and just do shots. It was a great experience! I highly recommend it! Just wish we could have stayed longer and tried some of their food. The restaurant looked very upscale. All the staff was young and gorgeous, polite and perfectly dressed. The food looked awesome!

Hope G: A 4-course Scotch dinner. Who knew the differences in Highland and Lowland Scotches were so pronounced and paired so well with oysters, game and beef. I did not expect to find a favorite in Dalwhinnie 25yr!

Barbara B: I simply liked discovering wines from areas under-represented here like the Xianomavro wines of the Naoussa region of Greece or the Slovenian wines fermented in ancient Amphorae…too cool and now planning wine visits to both countries!

Lee W: “The Black Dahlia” A toast to Elizabeth Short with Absolut Citron, Chambord and Kahlua, with an orange peel garnish at the Gallery Bar and Cognac Lounge in the Millennium Biltmore Hotel, Los Angeles. (The last place she was seen alive!!)

Wayne L: Chateau Montelena in Napa. Great venue and great wines.

Kelly B: Lunch at the Louis Roederer Champagne Family Home with Cristal, and other assorted favorite along with a 3 star Michelin Chef Prepared Meal and eating off Napoleon’s own gold eating utensils… or there is was the Zurich Wine Expo…nothing like drinking wine on a boat!

Theresa H: My 25th wedding anniversary trip to Napa. The castle hands down. Temecula was very enjoyable too. My first year in California has introduced me to so much fun… Oh oh wine tasting at The Jelly Belly Factory as well. That is near Napa.

Lori R: Tequila at Solita.

Michelle T: We took our 10 and 12 year olds to Napa for the first time and took a winery tour at Frog’s Leap. Yep, we are those parents.

Jane S: Watching my husband sipping a glass or two or three of his special hand picked red wine every night.

Orlando R: Making shot glasses out of watermelon then freezing them with liquid nitrogen, and filling them with a habanero flavored vodka.

Ron C: Traveling to Willamette Valley in Oregon, staying in the Archery Summit winery guest house! Touring the winery and having an incredible experience with…great wine, great food and great friends!

Cathy M: Geeez, I was just happy to find original copper Moscow Mule mugs my parents had from the 1950s. Steve makes Alcatraz cocktails in them. You substitute vodka for tequila.

Melissa L: I must say that the adventures in Absinthe have been most enjoyable and filled with surprises. We evaluated 200 year old samples alongside the modern – like a liquid history lesson. Delicious.

Michael D: My favorite wine experience was during our trip to Italy last spring. The highlights for me were the driving tour through the Florence countryside in a classic Fiat 500 that ended with a wine tasting in a 15th century villa and drinking with the locals at the Cantina Do Mori in Venice… My favorite sprits experience was going to Bourbon and Branch in San Francisco for my 50th birthday. You have to love a place that won’t even ask you if you have a reservation unless you know the password and whose house rules include “Don’t even think of asking for a Cosmo”!

Michael M: Hands down the Henry Wine Group’s “Taste the World” event in Beverly Hills at the historic Beverly Hills Hotel. Loved meeting Elizabeth Spencer and trying her delicious Sirah. I think I met a few other cool people there too… (Eve Hammond Bushman)

Robin B: Had an amazing time with my partner-in-crime, Robin A., up in Paso Robles last August at one of Tobin James Winery’s annual barbeques. Got to taste a great array of wines (actually, it was more like glug it down to our heart’s content), eat fantastic food from local top chefs and listen to live music under the stars. Fun evening, and I will be going back.

Scott H: Finally getting 2 bottles of Alban Vineyards Syrah after being on the waiting list for 2 1/2 years. We opened one. It was worth the wait.

Dale G: Stagecoach wine tours in Solvang and Santa Barbara; day trip to winery in Lancaster surprisingly good. Still want to go to Temecula. Did Napa years ago.

Chris C: Hands down, getting married in a Vineyard in Temecula at Ponte in March, to my beautiful wife Jennie C. Boom!!

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Georgos Nu-Greek Wines Paired at Cafe Del Rey

February 23, 2018 by evebushman Leave a Comment

During a wonderfully paired four-course luncheon at Cafe Del Rey in Marina Del Rey, with wines from Georgos Nu-Greek Wines, we sampled the wines listed below. But before we got started we (the “we” being the #LaWineWriters group run by fellow writer Cori Solomon) reviewed the tech sheets in front of us.

About Georgos Nu-Greek Wines

Georgós (Zanganas) believes that the wines represent not only super-premium quality and flavor profiles at a value, but also a healthful choice in wine, which he calls “nu.”… wines are blended, finished and bottled at Deerfield Ranch Winery in Kenwood, Sonoma Valley…And for Georgós, the “nu” extends across the winemaking process. He explains: “We hand-pick and triple hand-sort all of our grapes to remove anything foreign—bad grapes, stems, foreign objects—’everything but the grapes.’ In the end, we only have the best quality grapes…

Robert Rex, the winemaker for Deerfield in Sonoma, is in partnership with Georgos to make the wines in Sonoma, some with 100% juice from Greece, and some blended with Sonoma grown varietals.

I had figured that it would be nearly impossible to graft the Greek varietals to our vines successfully as our terroir is completely different, for one in Greece the vineyards are completely dry farmed. I have had plenty of wines made from imported juice as well, and most if not all have been very good, so with that said, I was looking forward to the tasting.

The Wines and Menu (my tasting notes, starting with EB, follow theirs)

The wines combine “unforgettable names of the Greek island with mythology.”

Santorini, “Sophia’s Smile”: a 2016 Assyrtiko similar to a dry, crisp Sauvignon Blanc that has citrus aromas with a rich, earthy mineral character, and the acidity to stand up to meat and seafood with notes of lemon and apple. Unoaked. EB: Pale gold to hay in color, aromas of lemon-lime, pear, white peach and wet stones. On the mouth there was that lemon again, pear, mild acidity and a nice light finish. This was served with a Caesar Flat Bread that refreshed the palate and did something amazing to the wine.

Ios, “Aphrodite’s Kiss”: a 2016 Dry Rosé of Agiorgitiko (until recently the most commonly cultivated grape in Greece) that has all of the flavor of a Pinot Noir with the crispness of a Sauvignon Blanc. Fermented with skins on for 16 hours, it contains hints of apple and peach. Unoaked. EB: The color of a dark peach with aromas of rose petal and earth, followed by flavors of pink grapefruit, tart peaches, lemon and ash. This was our aperitif wine! Worked well!

Mykonos, “Wine of Hercules”: a 2013 vintage Agiorgitiko in the Pinot Noir style that is both light and delicate yet flavor-forward in a Burgundy tradition, with a nose of strawberry patch, a touch of allspice, pepper and sandalwood. Earthy flavors include maitake with a pleasant and multi-layered finish offering faint notes of licorice. EB: Very dark red with a brown edge, indicative of a heavier style wine other than a Pinot, and/or an aged wine. This means nothing compared to aroma and flavor, just an observation. But, then again, maybe it did matter as I got aromas of ripe black cherry, dark chocolate, dust and earth. But what fun I had when I tasted it and got that tart red cherry, raisin and a very dry finish. So the aromas spelled something else to me, but the taste was more Pinot Noir-like. We had this with an amazing dish of Seared Scallop, with tomato aguadulce, and butternut squash!

Ithaka, “Penelope’s Spell”: a 2014 blend of California Cabernet and Old World grapes that is dry and big, yet gentle for a Cabernet. It’s perfectly balanced and delicious. The nose is a true Cabernet, offering bits of leather, currants, and blackberries. EB: The label reads Cab and nothing else so that tells me it’s at least 75% Cab. The color was a deep red, aromas of crushed blueberry, stems, chocolate covered cherries and a bit of mushroom. On the palate I noted big red to black fruit, firm tannins and a long finish. This was served alongside lovely NZ Lamb Lollies with polenta, Brussels sprouts and coffee currant sauce.

Corfu, “Siren’s Lure”: Georgós third vintage, 2014 Cabernet blend aged a year in the barrel, where Cabernet Sauvignon forms the base, Cabernet Franc gives lift, Malbec adds allure, and Merlot adds enchantment. EB: This would prove to be my favorite wine of the tasting. The label didn’t give the percentage of Greek juice in this wine. A deep purple in color, and a nose of a Bordeaux blend with notes of blueberry, blackberry, violets and bark. It had a nice mouth coating viscosity, with that same blue and black fruit, medium acid and extremely well balanced. The prices for these wines were $18 to $35 I guessed this one to be the $35 bottle, if not, it should be. With the pairing, mouthwatering Kobe Bolognese with tomato, onion and penne, a sweetness to the wine came forward.

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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vinexpo New York Expands Wine and Spirits Exhibition

November 11, 2017 by evebushman Leave a Comment

NEW YORK – Vinexpo New York – the leading international exhibition for wine and spirits professionals in North America, jointly organized with Diversified Communications – today announced that it has expanded the footprint of its March 5-6, 2018 exhibition, nearly doubling the original floorplan in order to accommodate demand. The event will be held at the Jacob K. Javits Convention Center.

Open exclusively to the trade, Vinexpo New York, will feature two days of business meetings, tastings and conferences.

“In such a fast-evolving market, it’s the opportunity for the wine and spirits industry to meet and for producers to make strategic decisions for the distribution of their brands in the U.S.” said Guillaume Deglise, CEO of Vinexpo.

To date, exhibitors from Australia, Austria, France, South Africa, Spain and the U.S. have registered, as well as from Argentina, Chile, Croatia, Germany, Greece, Italy, Moldova, Russia, Sweden and Uruguay. The current list of exhibitors is available here.

“We are thrilled by the response to Vinexpo New York. It is shaping up to be the must-exhibit, must-attend conference,” said Mary Larkin, executive vice president, Diversified Communications. “With a growing list of more than 115 exhibitors representing 16 countries, it is a testament to just how vibrant the North American market continues to be.”

Attendee registration is currently open at www.vinexponewyork.com/attend/. An early bird fee is available through Nov. 30.

About Vinexpo

Vinexpo was established in 1981 to organize wine and spirits events for the trade and act as the sector’s international partner. Vinexpo Bordeaux takes place in uneven years, while Vinexpo Hong Kong (formerly Vinexpo Asia-Pacific) has been held in even years since 1998. In 2014, Vinexpo expanded into the Japanese market with the launch of a third biennial fair, Vinexpo Tokyo. Vinexpo Hong Kong and Vinexpo Tokyo are now key events in the Asian wine and spirits trade calendar. In January 2017, Vinexpo initiated a new concept, Vinexpo Explorer, two days of business meetings and discovering vineyards. Vinexpo New York, which takes place for the first time on March 5-6, 2018, will open doors to the U.S. market for international exhibitors. For more information, visit www.vinexpo.com. Join Vinexpo on Facebook, Instagram, Twitter, YouTube and LinkedIn.

Survey Reveals That Cork Closures Seal 89% of the World’s Top Wines

July 23, 2017 by evebushman 2 Comments

NEW YORK, NY (PRWEB) – According to a recent survey conducted on behalf of APCOR – The Portuguese Cork Association, 89 percent of the world’s top wines as selected by Wine Spectator in 2016 are sealed with cork closures.

Each year since 1988, Wine Spectator has released its Top 100 list, selecting the best wines from the thousands reviewed during the course of the year. According to the magazine, the criteria used to create this highly-regarded, annual list focus on quality, value, availability and excitement.

The survey also revealed that 97 percent of the American wines selected were sealed with cork closures, while 98 percent of the wines chosen from Italy, Spain, Portugal, Greece, and Israel, were sealed with cork closures.

“The findings from this survey simply reflect the fact that top winemakers all over the globe trust cork closures to preserve the quality and character of their wines,” says Carlos de Jesus, Operational Director of the InterCork program of APCOR. “Cork closures have a long-standing history in the wine industry and have been scientifically and empirically proven to be the most effective sealing system for preserving the sensorial quality and neutrality of wines during the aging process. Going back centuries the world’s greatest wines have always used cork, and it comes as no surprise that in 2016 cork remains the preferred choice of fine wine producers and connoisseurs alike.”

Cork closures are 100 percent recyclable and sustainable. They are sourced from the bark of the cork oak tree, which regenerates after being harvested by hand every nine years. Cork oak is a World Wildlife Fund (WWF) priority species because it is one of the most ecologically, economically, and culturally important species on the planet. Cork oak forests provide habitats for endangered species and are a dependable income for the Western Mediterranean communities that maintain and harvest them.

The information collected in this survey was conducted through individual phone calls and emails to the wineries, importers and distributors listed in Wine Spectator’s Top 100 List of 2016.

For more information about APCOR, visit http://www.apcor.pt. You can follow APCOR on Facebook, Twitter or Instagram. For questions about APCOR, please contact Krisna Bharvani or Josh Zoland of Colangelo & Partners.

About APCOR:
The Portuguese Cork Association (APCOR) exist to promote natural cork and its products. APCOR is the employers’ association of the cork sector that represents, promotes and carries out research in the Portuguese cork industry. It was created in 1956 and is based in Santa Maria de Lamas, in the council of Santa Maria da Feira, at the heart of the cork industry around 30 kilometers from Porto, Portugal’s second largest city. Membership of the association is open to all companies operating in the fields of production, marketing or export of cork products. The organization advocates on behalf of the Portuguese cork industry worldwide and is the driving force of an industry based on tradition, innovation and sustainability.

Vintage Eve May 2013: The Wines of Calabria, Vino California 2013

May 23, 2017 by evebushman Leave a Comment

Below are my notes from Vino California’s Seminar One: “CALL TO CALABRIA, Discovering the Wines from the “Toe” of Italy’s Peninsula”, that I recently attended at the Skirball Cultural Center. I am sharing what I learned with readers as it fits the Wine 101 mantra: Learn by tasting, and if possible, have experts to lead you. Next week I will share the notes from a second seminar, “FROM LAGREIN TO NEGROAMARO, Exploring the Rare Varietals of Italy.”

Event Description

Led by Anthony Dias Blue, Editor-In-Chief of the Tasting Panel magazine, this seminar delves into the extraordinary wines hailing from the southern region of Calabria. Celebrating traditional Calabrian varietals such as Greco, Magliocco and Gaglioppo, this seminar will outline the unique features that make Calabria one of the premier wine regions of Italy.

Piero Selvaggio, owner of Valentino restaurant and Jonathan Mitchell, General Manager of Locanda del Lago restaurant, joined Blue on the panel.

Introduction

Blue began by saying that the people of Calabria normally drank all of their native Italian varieties and didn’t export their wine until recently. The area is on the tip of the boot in Italy and one of its first settlements.

The Greco grape, according to Blue, was one of the first brought into Italy by the Greeks. The Mediterranean diet also started in Calabria. The Calabrian wines match with Calabrian food – which is mostly seafood as three sides of the area is surrounded by water. It’s not an opulent Italian area, and they have been “eating nose to tail since the second century.”

One final note, Blue said all of the wines were inexpensive; the most expensive is maybe $35, most about $20.

Selvaggio said that these are wines for today, with medium bodies, a fresher style, and, in general, no further aging is needed. The mountain and sea region of the area produces simpler foods like goat and mutton, with seafood being “the blessing of the area.” A poor region, people often left it for other countries. There are no Calabrian restaurants in the U.S., according to Selvaggio, but they do influence the menus in our Italian restaurants. Of note, he said technically, the wines of Calabria will improve.

Tasting

Azienda Agricola Ceraudo Roberto Graysusi et. Arg. IGT val di Nieto 2011

Rich rose petals, Luxardo cherries, white pepper – a really rich nose. Acidic, cherry fruit and stems, palate drying, tingly finish. Mitchell suggested pairing with smoky meats. A favorite.

Statti Mantonico IGT 2010

A honey nose, ripe cantaloupe, deep color, mouth coating viscosity, pear/fruit salad. Selvaggio suggested this wine to pair with a light seafood pasta.

Azienda Agricola Biologica Santa Venere White Ciro DOC 2012

A steely, mineral, fresh cut grapefruit nose. Acidic and fruit forward with burst of yellow peach and lime. Selvaggio said this was indicative of the food and wine pairing found in the region, and it lends itself to a seafood Carpaccio, maybe with the addition of olives and capers. I was pleased with this one.

Le Moire SRL Mute DOC Savuto 2011

Obscure grapes were used in this wine per Blue. Dusty dark blue fruit on the nose. Astringent, dry, green pepper, dry/dark plums, palate drying finish. I wanted more fruit on the palate. Selvaggio thought it could stand up to pork or pasta with a good ragu sauce, due to tannins. Mitchell noted that the grape had a thick skin but the wine was not aggressively tannic. Blue thought it was charming. Everyone wanted cheese to pair it with.

Casa Vincola Crisera SRL Nerone di Calabria IGT 2008

Nice fruit-forward nose, plum, blackberry, somewhat candied. On the mouth it was tart, dark chocolate, cigar. Selvaggio thought that other than a robust fish, this would go well with Calabrian boiled meats – called bollito. Blue liked that the length goes on an on. Mitchell thought it would pair well with items from his restaurant menu.

Vintripodi Scilla IGT 2010

This wine is a three-grape blend. Brown edge, stewed mushrooms, mint, and plums on the nose. Dark cherry skins, astringent, blackish tannins. (There are 100 plus grape varietals in Calabria per Selvaggio.)

Cantine Viola Moscato Passito IGT Calabria 2010

Sugared apricots, nut fruit, honeysuckle, French toast and syrup. Honey coating, pears and peach in vanilla bean ice cream. (This was a rare wine per Blue.)

Five Inventions that Changed the World of Baking

April 23, 2017 by evebushman Leave a Comment

PITTSBURGH, PA (PRWEB) – The winter months are wrapping up, and spring is right around the corner. However, the brisk temperatures and the mass amounts of snow that keep falling are just enough to make you want to stay home on a Friday Night! Whether you’re snowed in or staying in, this weather has us craving sweets. InventHelp reminds us that this time of year calls for exploring new recipes and tempting comfort foods which wouldn’t be possible without these five inventions.

Oven

The first cooking took place over open fires during ancient times. Simple ovens and hearths were used throughout ancient Greece and into the middle ages, but it wasn’t until 1490 when the first oven was built out of brick and tile. However, the first oven that closely matched ovens we are familiar with today was patented in 1826 by British inventor James Sharp. He created the first gas oven and stove which began to be widely used in the United States much later in the early 1900s. The electric oven became another popular option in the late 1800s, although historians debate about who first created it. William Hadaway was issued the first patent for an electric oven in 1896. He went onto later develop the first toaster.

Electric Mixer

Herbert Johnson was intrigued by a baker mixing bread dough with a metal spoon and knew he could create a machine that would do this much more conveniently. In 1908, Johnson, who was an engineer for the Hobart Manufacturing Company, invented an electric standing mixer. The 80 quart mixer became the standard equipment for most large bakeries and newer iterations are still used today. In 1919, Johnson created the KitchenAid Food Preparer, a smaller mixer for the home, which is still very popular.

Teflon Pans

After earning multiple organic chemistry degrees, Dr. Roy Plunkett took a job with DuPont working with synthesizing new forms of refrigerant. In 1927, he and his assistant were experimenting with a potential gas refrigerant and Dr. Plunkett discovered when the gas was frozen, it became a waxy white powder. The newly discovered substance was useful because it was slippery, non-corrosive, stable, and had a high melting point. The substance had various uses until the 1960s, when it was mainly marketed as Teflon, a coating for non-stick pans. Teflon is still used today in cookie sheets, baking dishes, and other non-stick pans.

Parchment Paper

Before parchment paper was used for baking, people used regular white paper in layers, but this often came with a warning that if it was burned, your dish would have a strange odor to it. Everyone knows that greasing pans can be a pain and can affect the way your baked goods turn out. So, parchment paper was quite the blessing. Parchment paper was invented by the ancient Egyptians but was eventually reformulated for baking. It is created by running sheets of paper pulp through a bath of sulfuric acid or zinc chloride, partially dissolving the paper and giving it non-stick properties.

Chocolate Chip Cookies

Ruth Wakefield accidentally invented chocolate chip cookies in 1930 when she was trying to make cookies with a chocolate dough. She substituted Nestle’s semi-sweet chocolate for baker’s chocolate, and since the chocolate didn’t melt, she made a cookie with chocolate chunks. This classic recipe is still considered America’s favorite cookie, so it’s clear that this baking innovation has made a lasting impression.

The inventions above were not invented by InventHelp clients.

InventHelp is a leading inventor service company based in Pittsburgh, PA. For more information about InventHelp services visit http://www.inventhelp.com.

TEXSOM International Wine Awards Announces 2017 Winners

April 16, 2017 by evebushman Leave a Comment

Dallas, Texas – TEXSOM Co-founders and Master Sommeliers James Tidwell and Drew Hendricks today announced the final results for the 2017 TEXSOM International Wine Awards. The Awards garnered 3,581 entries representing 29 countries and 19 U.S. States, a record for the competition.

Entries in the TEXSOM International Wine Awards were blind-tasted and judged by 71 internationally renowned industry influencers from 5 countries. Of these entries, the judges awarded 2,480 medals: 310 Gold medals, 901 Silver medals, and 1269 Bronze medals. Suggested retail pricing of medal-winning entries ranged from US $2.99 to over US $700.00. Vintages spanned 40 years, with the oldest being 1977.

Judges’ Selections winners, those wines that were judged best for their categories, were announced at a reception sponsored by Enterprise Greece during ProWein 2017 at the Greek national pavilion on Monday, March 20. The event was a culmination of a series of award announcements by both Texas Monthly and the TEXSOM social media channels of all the Award-winning wines. All winning wines are listed on the Texas Monthly website at http://www.texasmonthly.com/article/tiwa2017/. Texas Monthly was the presenting sponsor, and has been instrumental in promoting the competition.

Last year, Greek wines showed well at the TEXSOM International Wine Awards, finishing 4th in medals received among the 25 countries entering wines. Enterprise Greece, the Greek government agency responsible for export promotion, is sponsoring some of Greece’s leading wineries at ProWein.

“We had a record year for the TEXSOM International Wine Awards,” said Tidwell. “That paired with the international recognition at ProWein, indicate that the TEXSOM International Wine Awards has become one of the most internationally influential competitions in the world. From the caliber of the judges to the quality of the entries, the Awards set the standard for what key tastemakers and industry influencers believe are the world’s top wines.”

Award entries were arranged by category of beverage, place of origin, and type. The final list of all winners includes: Judges’ Selections, Traditional Method Sparkling Wines, Other Sparkling Wines, Fortified (Dry and Sweet), Sake, White Wines, Rosé and Blush Wines, Red Wines, Ciders, and Fruit, Flavored and Honey Wines.

Wines chosen for Judges’ Selections were nominated by judging panels for specific categories, then blind-tasted by special panels to determine the winner of each Selection. Judges’ Selections demonstrate quality and unique character that are exceptional even amongst their medal-winning peers.

Unique among all other wine competitions, the TEXSOM International Wine Awards involved 42 rising-star sommeliers (separate from the judges) and three editors who have written detailed descriptions of a selection of medal winners. These notes will be highlighted for Featured Wines on the TEXSOM International Wine Awards website over the course of the year, and in the publication TEXSOM presents SOMMELIER. In addition to their duties in crafting notes for the selected award winners, the sommeliers participated in an educational retreat where each attended a series of seminars and observed judging by sitting with a judging panel, and also had the opportunity to receive direct instruction and feedback from a Master Sommelier or Master of Wine on blind tasting of wine.

The TEXSOM International Wine Awards was supported by 71 judges and more than 80 volunteers and staffers working together to make the competition happen. A list of judges may be found on the website at http://texsomiwa.com/.

ABOUT TEXSOM
Founded in 2005, TEXSOM was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today the conference draws more than 1,100 attendees, of whom more than 800 are sommeliers and other beverage industry professionals. The TEXSOM group purchased the competition now known as the TEXSOM International Wine Awards in April 2014. One of the largest, most respected, and longest-running in the United States, the competition was founded in 1985 by journalist and wine expert Rebecca Murphy.

Visiting Greece, Via Ktima Gerovassiliou

April 29, 2016 by evebushman Leave a Comment

Cori Solomon, organizer of #LAWineWriters, recently arranged for our group to meet with Thrass Giantsidis of Greece’s renowned Ktima Gerovassillou all-estate winery. The plan: To boldly go where…wait…to be led through a tasting of his highly-awarded wines along with some small plates at Downtown LA’s Ledlow restaurant.

I did a little research on Ktima Gerovassiliou before the luncheon, and besides learning that they make a wide range of whites (including a Viognier) and reds (hoping to try the Syrah), the winemaker Vangelis Gerovassiliou has created a Wine Museum at the winery filled with all types of tools used in viticulture…including an impressive collection of corkscrews. I was starting to look forward to tasting and learning more.

Greek Wine Lesson

Giantsidis began by explaining a little about the range of climates in Greece. Some vineyards that are close to the sea are in the Mediterranean region (Ktima Gerovassiliou is in this group) while some regions are warm. The land “is mountainous” with 66,000k hectares growing vitis vinifera. However, there are more table grapes than wine grapes being cultivated. It’s just a small portion (3.9 million hectares) of the whole of Greece that is devoted to grape cultivation. And there are more than 300 species of their own native grapes made into wine. (Note: 2.5 acres is equal to 1 hectare.)

Winemaker Vangelis Gerovassiliou saved the Malagousia grape from extinction. It is known for its aromatics. 50% of this grape is in their Estate White blend.

Vangelis Gerovassiliou was with Greece’s Porto Carras for decades.

Domaine Gerovassiliou has 63 hectares of estate grapes.

These wines, a little costlier than other Greek imports, are a quality we may have not yet seen.

The estate is sustainable and all work is done by hand.

A majority of the Greek wineries use indigenous grapes.

All wines have received “lots of distinctions”, according to Giantsidis, and the entire portfolio is estate grown.

The average person visits historical sites such as Athens, however, the wines of Greece are not found in the normal tourist spots.

The North is more red producing while the South makes more white.

Greek Tasting (As usual my notes on aroma and flavor are divided by “;”)

2014 Estate White

Malagousia an Assyrtico

Limeade, pear, Meyer lemon, jasmine, steely; white peach, lemon-lime, lovely mouth-feel, medium acid. Wanted a chilled seafood salad with this. 90 Eve pts.

2014 100% Malagousia

White peach, pears in light syrup, pink grapefruit, reminds me of a Viognier on the nose, honey; mouthfeel, again a medium acid, more lemon, grapefruit, more Sauvignon Blanc on the palate. (This wine had some time in “seasoned oak” which meant that the barrel had been “seasoned” by being filled with wine before. What is also referred to as “neutral” oak. Both distinctions mean that the wine will not have any predominate oak characteristics.) 90 Eve pts.

2013 Fume Sauvignon Blanc

(As this had some time with oak that’s why the word “Fume” is used in its name.) Bruised golden delicious apples, honey, white honeysuckle flowers, toast; fruit cocktail, lemon hard candy, medium acid again and a nice mouthfeel, again. 89 Eve pts.

2014 Chardonnay

(most planted of the foreign varietals in Greece.) About 800 cases per year. Lemon butter, oak, perfumy, white pepper; toasted oak, cream, lemon. 88 Eve pts.

2010 Viognier

Color – golden yellow – that is indicative of some age. Can you say HONEY, wow, I sure could! Smells like a late harvest wine with cling peaches also on the nose; not as sweet on the palate as it is in the aroma, with citrus, tang, stainless steel, medium-high acid. 88 Eve pts.

2010 Estate Red Blend

Syrah, Merlot and Limnio

Dusty, black fruit, black cherry, mushroom, velvety, milk chocolate, pepper; nice tannin structure, my whole tongue wanted more, blueberry, blackberry. 90 Eve pts.

2008 Avaton

Limnio, Mavroudi and Mavrotragano

The wine’s name, Avaton, means “inaccessible and impossible to reach.” This was the first wine that they made with indigenous Greek wines. Also to know, the word Mavro means black. Stewed plums, dried cherry, clove, tri-color peppercorns, mulled wine, charred steak; dark and dry fruit, balance is dead on even with extra firm tannin, oak, same black fruit. Need charred steak to have with this. 90 Eve pts.

2008 Evangelo

Petite Sirah, 92%, the balance is Viognier. Malolactic fermentation, and some oak – 15 months. Gerovassillou explained that the Viognier stabilizes the color and makes it a “feminine wine” style. The whole barn is in your glass! It was rich, thick, earthy, gamey, minty, and with a hint of chocolate covered berries; more youthful on the palate than expected, red to black fruit, spice, tannic, dry. 92 pts.

2009 Late Harvest Malagousia

Caramel covered apple, peaches in heavy syrup, white pepper, Monet’s Garden; huge mouthfeel, lovely long finish, potpourri, and local honey. 91 Eve pts.

About Ktima Gerovassillou

From the website: Deep knowledge and use of up-to-date technology combined with more traditional and conventional wine-making methods lead to the production of high-quality wines with distinct micro-climate (terroir) characteristics. All Ktima Gerovassiliou wines are produced from grapes cultivated in the privately-owned vineyard. Every year the Gerovassiliou wines gain significant international distinctions for their high and consistent quality. 30% of Ktima’s production is exported to other European countries, the USA, Canada, Japan, Brazil, Australia and Singapore… The efforts of Vangelis Gerovassiliou and his partners’ along with the high and consistent quality of Gerovassiliou wines are recognized with European and global distinctions. Ktima Gerovassiliou is included in the 100 top wineries for six years, Vangelis Gerovassiliou is among the six best wine-producers worldwide and the Gerovassiliou wines receive every year very important distinctions.

http://www.gerovassiliou.gr/

http://www.gerovassiliou.gr/en/shop

http://www.gerovassiliou.gr/en/museum

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

To be a Tourist in Greece on the Edge of Uncertainty, by Barbara Barrielle

November 30, 2015 by evebushman Leave a Comment

When planning a trip to Europe months in advance the last thing you anticipate is that the country will be on the brink of financial disaster and in danger of being kicked out of a powerful union. I mean, I had been to Greece 18 months before and everyone talked about the dire financial situation and unemployment bu, being removed from the European Union and going back to the drachma? Never would have crossed my mind.

But, it was on that earlier trip sponsored by a Greek travel commission that I discovered the reason for my return….no, not the men or the monuments but the wine and the food it makes better. I was invited by some wineries I had helped promote in Los Angeles and was looking at putting together high end wine tours to Greece (launching this Fall).

There were murmurs as we were preparing to head to Greece to visit two famous wine areas in northern Greece as well as Athens. Flying Premium Economy on Lufthansa and landing in the capital welcomed by Best Travel’s Mercedes limo is a good way to start but entering the city and seeing long lines at ATM machines gave a clue to what the week would be like.

The hotel we found through Hotwire, Athens Ledra, for $89, turned out to have some of the best beds I have ever slept in and a commanding view of the Acropolis from the rooftop pool. But, as I found out, most places in Athens have views of the famous hill and its classic Parthenon. At least the Ledra had a shuttle to the heart of the historic area.

We headed to the Acropolis and Acropolis Museum early, getting there by 10 AM, which was still too late with the hordes of tourists ready to spend 12 Euros just to walk around the ruins…well, they are some pretty incredible ruins and are so worth the walk and the people. On the way, I hit an ATM with no line and easily withdrew 150 Euros which turned out to be a wise decision given the fact that soon credit cards would no longer be accepted by most restaurants and shops.

After the Acropolis, head either to its Museum, or at least to the Museum entrance where you can look down into some excavated ruins. On the other side of the Acropolis, walk toward the Agora area where you can see even more ruins and some beautifully preserved sculpture. And then a Greek salad and some tzatziki in a charming taverna in the Plaka area can make anyone forget a country in turmoil.

Athens is the heart of the political action so there was buzz everywhere and opinions ran rampant. Any bar, restaurant or hotel lobby had Athenians tuned to the latest news as if there were updates on a minute-to-minute basis. The whole country was on alert and preparing for the YES or NO vote occurring on Monday, July 6^th, everyone planning the pilgrimage to their home district for the historic vote. Vacations were canceled, spending was curtailed and worry lined the faces of older Greeks.

But, for tourists, food was plentiful and wine flowed. People were kind and did not trouble visitors with their concerns although happy to share their “no” opinion if asked. Heading to the wine country of Naoussa (via Thessaloniki), we found a wealth of unique family wineries that produce the rich, fruity Xinomavro wines that are as much fun to drink as the name is to pronounce. We ate well with lots of little courses call “mezzes” of chicken, beef and even goat, but restaurants were noticeably more empty than usual.

We then headed to another area where wine is plentiful called Domaine Porto Carras. Owned by a large Greek family that bought the vineyards and its five star resort out of foreclosure, they have brought the largest vineyard in Greece back to its vibrant life and have actually rescued and given re-birth to forgotten varietals like Limnio and Malagouzia. The all-female winemaking team manages a vast amount of varietals like Assyrtiko, and native and French blends across the board.

The stunning Porto Carras Resort was completely sold out when we arrived but most of its beachfront and marina-side rooms were occupied by foreigners unaffected by the crisis. Greeks visitors had been canceling a bit but business was brisk, restaurants were packed and cocktails flowed in between bottles of wine. Laying on the beach with a mojito or swimming in the crystal blue Aegean seems a far cry from closed banks, ATM lines and conference rooms in Brussels. Greece will remain historic and proud, their olives and wines unique and the warmth of the people unforgettable. The best we can do for them now is visit, eat, drink, spend money and enjoy sunsets, warm seas and history.

Vintage Beacon Circa Oct. 2010: A Peep Sent me a Pic…for a Scotch Tasting From Vom Fass

July 21, 2015 by evebushman Leave a Comment

The photo, if I’ve done my job right, is here in this post. What appears to be Scotch Casks turned out to be much, much, more. So much more that I’m planning a field trip with other students of the current Wine & Spirits Education Trust (WSET) so that they too can sample Spirits, Liqueurs and more “From The Cask”. (See the e-mail from one of the owners of Vom Fass, and my story, below.)

Hi Eve,

The short answer is yes, we do cask scotch tastings. But there is so much more. Vom Fass (meaning “from the cask” in German) is an international company with approx 250 stores worldwide but only 5 in the U.S. Vom Fass Westlake Village is the first Vom Fass store in California. (Editor’s note: The Westlake store is now closed, this is the closest Vom Fass now: 451 E Main St, Ventura, CA 93001)

In our store customers are allowed to taste all of our products before choosing a bottle of a size to their liking to take the product home.

On one side of the store are wonderful olive oils, infused olive oils (citrus and herb infused such as tangerine, basil, rosemary, oregano, truffle etc), nut and seed oils (pistachio oil, pumpkinseed oil, hazelnut oil etc), wonderful aged balsamic vinegars and fruit vinegars such as calamansi, pear, chili-fig and date.

On the other side of the store are single malt whiskeys, cognacs, armagnacs, grappas, liqueurs (including the Green Fairy–Absinthe!) and other spirits. We do have a wine section as well. From your background you I’m sure have much more experience with wine then we do but we are learning fast!

Customers can sample anything in the store (including the wine…and the Absinthe!) and then select from a multitude of bottle sizes (50 ml to 750ml) to take the selected products home. If they choose an oil or vinegar they can bring the bottle back and we will refill it for them as well. We do private tasting and cooking events as well.

We have chefs on staff who can provide you with a full tour of our offerings and suggest various pairings and uses for our products. But allow yourself an hour or so if you want to experience the whole store.

We would love to have you come in and look, taste and enjoy with us! My partner Mike Romance and our General Manager Chef Matt Belzano will be in the store tomorrow and would be happy to host you and give you the tour. Let us know if this would be convenient and we will look forward to meeting you.

Eric Alcorn

Owner

Vom Fass Westlake Village

So, off I went

The only thing that comes prepackaged at Vom Fass? The wine. Although they are happy to open up a bottle, along with anything else in the store, for a sampling. I kept my sampling to things I’d never tried before: Grappa, 144 proof Absinthe and cask strength single malt Scotch.

You could have three tastes of the spirits on the house, and then pay $1 for additional tastes, but Vom Fass isn’t a bar. It’s a store. And this is what I found on their shelves: spirits, liqueurs, Absinthe, Grappa, fruit brandies, Cognac, Armagnac, domestic and imported wines, Scotch and Irish Whiskey.

But that’s not all.

Then came the extra virgin olive oils, wellness oils, nut and seed oils, infused oils…whew…and you have to have the vinegars to pair with the oils right? They have aged fruit vinegars, wine vinegars and Aceto Balsamico Di Modena, the “king of sweet and sour seasonings”. Tastes of the oils and vinegars are unlimited and free.

I tried truffle oil, ginger sesame oil, grape seed oil, lemon oil and…and learned that they were imported from all over Greece, Spain and Italy.

A drop of very special vinegar was then added to the oil in my tasting spoon – “Aceto Balsamico Di Modena Maletti Riserva Speciale. OMG, I had died and gone to heaven in Italy.

The liquor items were stored on the other side of the brightly lit shop. I made my move…

Mike Silk, one of the store chefs, and Matt Belzano, a chef and the General Manager, were there that day to help me. Mike told me that his years with the culinary school in Oxnard as well as his restaurant experience with the Plug Nickel and Mariann’s Italian Villa, suited him to staff a shop like this. And Matt, with equal culinary credentials and management experience, led me on to my first Absinthe tasting.

With 72% alcohol and 140 proof I was happy to watch the “Absinthe Fountain” dilute the star anise liquor from its bright green color to a more manageable shade. The fountain trickled water over a waiting sugar cube and into a small glass. From that I had my first, and possibly not my last, taste of Absinthe. If for nothing else, go to Vom Fass for that!

By the time I got to the single malt Scotches I had grown anxious – as I was keeping track of so many new favorites! So I took advantage of their bottling. I could get any size glass container, and in a wide choice of unique styles, of whatever I liked. I have a square bottle of absinthe, a couple of mini pitchers of the Modena vinegar and the truffle oil, and two small (compared to my normal stash) bottles of single malt.

The smaller sizes made it easy for me to take home more “samples” of what I liked.

I watched as they hand-wrote on each bottle with a thin white marker. What a show that was! I’m planning on making a show of them again later when I have friends over! No doubt that my find was truly unique. Who’s to say that when you go, and you shall, you might choose the same item in the same container?

While my order was being wrapped up I learned that Vom Fass, established 17 years ago, has 250 stores in Europe. This one, in Westlake Village, is the only one in California so yes, dear reader, I drove almost an hour for this. And, I will again!