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

June 20, 2018 by evebushman Leave a Comment

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

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

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

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

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

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

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

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

Vintage Eve Circa 4/2015: Get to Know Wines of Northern Greece and Wines of Naoussa

May 29, 2018 by evebushman Leave a Comment

Ancient and indigenous varietals of Greece are experiencing a renaissance and are receiving accolades for their fine quality and depth of flavor. Meet visiting winemakers from the Northern region of Greece, taste their wines, and learn about the techniques of winemakers from the region.

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From the Facebook page of Old World Vines

And with that teaser above, and the invitation below, off I went! It was great to meet David Wilson of Grape Encounters Radio, fellow writer Cori Solomon and Michael Pavlidis of Old World Vines whose wines I discovered and reviewed last year in an article.

Other than Old World Vines, whose whites and reds are listed below, the other wineries were strictly from the Naoussa wine grape growing region, and only produce a dry red from the same grape: the Xinomavro.

I enjoyed all of the dry reds and crisp fruit forward whites, again, from Old World Vines. (Note: As this was a walk around tasting my notes are briefer than usual. You can also see the story in photos here.) Of the new wineries I enjoyed:

Thimiopoulos Vineyard Young Vines 2012 that had zero time in oak and the vines are 7 to 9 years old, and their Uranos 2011 with 18 months of oak.

From the Vaeni Naoussa Co-op I tried their 2007 and 2010, as well as their 2008 and 2004 Grand Reserves. I especially enjoyed sampling these older bottles, very dry as indicative of all the reds for me, but with good bold tannins I didn’t expect.

At Estate Chrisohoou I tried their 2008 Estate and both 2009 and 2011 Naoussa.

Dalamara Winery uses biodynamic practices in creating their Naoussa 2012. I thought the wine had very lush fruit, dry finish.

Only 500 bottles are produced yearly at Diamantakos Estate. This was the first winery I had tried and I noted a nice toasted flavor to their Naoussa 2008.

The Foundi Estate shared a 2007 Estate and a 2008 Naoussa. The later had that same dry good fruit I was now getting used to savoring.

At Elinos SA I sampled the Naoussa 2007, at Karydas Estate I enjoyed their dry red (no year on the program) and at Kir-Yianni Estate a Ramnista 2009.

THE INVITATION: WINES OF NORTHERN GREECE

Join us for a tasting of distinct indigenous and international wines from the northern region of Greece, otherwise known as Macedonia. Gaining in popularity and availability, wines from northern Greece offer wonderful value and an interesting alternative for the California consumer.

Now, the winery built by shipping magnet Giannis Carras has passed to the hands of the Stengou family who continue the tradition of creating fine wines from this region under the banner of Domaine Porto Carras.

Visit with Domaine Porto Carras owner, Yliana Stengou and taste their wines now available here in California.

Whites
Athiri
Assyrtiko
Melissanthi
Malagouzia

Reds
Limnio
Magnus Baccata
Chateau Porto Carras

Xinomavro ( Ksee no’ ma vro) is the signature varietal of the Naoussa region of Greece. An indigenous Greek varietal known for it’s distinctive flavors and aromas and long aging potential, Xinomavro is one of the most significant red varietals of Northern Greece and particularly Naoussa. Twelve wineries from this famed region have joined forces to educate trade and consumers about this distinctive varietal.

Wineries
Dalamara Winery
Diamantakos Estate
Elinos SA
Estate Chrisohoou
Foundi Estate
Karydas Estate
Kelesidis Estate
Kir-Yianni Estate
Kokkinos Winery
Vaeni Naoussa Co-op
Thimiopoulos Vineyard

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

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!!

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