Faking it and Making it: Groundbreaking Winemaking Process Revealed

July 5, 2018 by evebushman Leave a Comment

Denver, Colorado (PRWEB) – National wine producer, Integrated Beverage Group (IBG), was profiled last month in Wired Magazine for their unique approach to replicating popular wines. Partnering with Ellipse Analytics, an ISO 17025 accredited analytical chemistry laboratory in Denver, IBG can isolate the exact makeup of any wine at a parts per billion level to determine what combination of proteins, polyphenols, and other compounds make up the flavor profile of the world’s most popular and iconic wines. Combining this scientific process with classic winemaking techniques, IBG’s unique process of taste replication recently caught the attention of Wired Magazine.

“The Wired article is a great, in-depth representation of what we are doing with the Replica brand. It highlights the many levels of our process and shows that there is no voodoo with what we are creating—just a top-notch team of professionals making great wines at reasonable prices,” says Brett Zimmerman, Replica Wines’ Master Sommelier.

Using data collected from thousands of wine samples, IBG has been able to successfully reverse engineer America’s popular wines and understand, at the molecular level, what makes up our most popular wines. This groundbreaking process cuts the price of high end wines in half, making them more accessible for the casual American wine drinker. Replica Wines then takes these more inexpensive bottles of wine and distributes them across the country.

“Wired Magazine is a mainstay in reporting on emerging technologies and we are thrilled to have our process of making wines recognized and highlighted in this article,” said Ari Walker, CEO of Integrated Beverage Group.

In its 25 years of circulation, Wired Magazine has been noted as the leader when it comes to covering emerging technologies and their effects on culture. The article praised IBG’s revolutionary winemaking process, allowing its readers an inside understanding of how a replica is made. In the end, even the journalist couldn’t tell the difference between the expensive bottle and the incredible replica produced by IBG.

Read the full article “Your Next Glass of Wine Might Be a Fake – and You’ll Love It” published by Wired May 30, 2018: http://www.wired.com/story/your-next-glass-of-wine-might-be-a-fake/

Replica Wines are available at local retailers, wine.com, and their website http://replicawine.com/
Replica wines have all received scores of 90 or higher.

About Integrated Beverage Group
Based in Denver, Colorado, Integrated Beverage Group is the producer of Replica Wines. Replica Wines aspires to create wines that are indistinguishable to your favorite wines, while costing significantly less. With traditional winemaking techniques of our Winemaker, expertise of our Master Sommelier and science, we are able to get a 95% match of your favorite wine.

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

June 28, 2018 by evebushman Leave a Comment

In the wine business, there are many qualifications and titles that project accomplishment, and numerous organizations that offer the necessary education and testing. Sommelier had a nice ring to it, so I decide to enter the gauntlet that is the Court of Master Sommeliers, having no idea what lay ahead. I learned there are 4 levels to that program: 1) Introductory, 2) Certified, 3) Advanced, and 4) Master. The mentoring from which I so benefitted during my news days would be mandatory if I hoped to survive this brave new world.

Fortunately, the wine world isn’t just full of wine snobs. There are countless educated people in the wine business who genuinely enjoy sharing their knowledge with others. I quickly hitched my wagon to a friend who was studying to become a Master Sommelier with the Court of Masters. His level of study was fare more intense that mine, but he was happy to have me tag along and join his tasting group, an integral component to unlocking the secrets of ‘blind tasting’. Concealing a wine’s identity and trying to determine its origin and age solely by what’s in the glass is a daunting task. But, with the right methodology (the Court of Masters’ methodology) and plenty of practice, it can be mastered.

However, for someone who had never worked in a restaurant, the Court’s required service component would be far more frightening for me. Luckily, the same gracious tutor also offered to mentor me on what would be expected for the exam’s nerve-racking service component.

In addition to the blind tasting and service elements, as with most tests, there would be a written portion. The course syllabus’ suggesting reading listed about 20 scholarly wine publications written by renowned wine authors, each of them encyclopedic in size. Unlike the group tastings, this would be independent study. But where in the world would I find the time to read through tens of thousands of pages on the world’s wine types, regions, clones, soils, maps, graphs, and history, not to mention myriad different grape-growing and wine-making practices?

During my previous decades in news coverage, I had tried to understand the elusive path towards middle-Eastern peace. That path looked far easier than the Sommelier track, which I was contemplating.

Through the course of the next year, and after numerous blind tastings, early morning map studies, and a crash course in wine service, I somehow survived the first two levels of the Court of Master Sommeliers to become an official Certified Sommelier. Both the process and the achievement were a confidence-builder in my new profession. Whether with clients or colleagues, I could more freely and comfortably discuss all things wine-related. Additionally, that confidence opened up doors. Job opportunities appeared and introductions were made to collectors and vintners. I worked with a Paso Robles winemaker to produce two vintages of my own wine; Cab2, a blend of Cabernet Franc and Cabernet Sauvignon. It was an enlightening and successful endeavor but the long-distance relationship proved too challenging. I began attending casual wine groups with friends. Eventually, I was invited to join and inducted into the esteemed Confrèrie des Chevaliers du Tastevin. Regardless of how lofty or pedestrian the group may be, the goal is to enjoy fine wine with good friends… which always pairs nicely with any wine.

While my passion for wine became a full-time focus, professionally, I carved out a comfortable niche consulting for restaurants on a part-time basis, sharing my knowledge when needed. This allowed for an occasional return to journalism, producing interesting projects, also on a part-time basis. I was able to simultaneously pursue my two interests; wine and journalism.With two part-time pursuits, I could devote attention towards writing a memoir about those halcyon days spent abroad. As that rough manuscript became a finished book, I reflected on my earlier journeys. And, it became apparent that two different seeds had been planted at the same time. My young journalistic roots had grown intertwined with a budding love of wine. It would be a long and fruitful evolution that would last a lifetime.

Tim Ortman is an Emmy Award-winning cameraman and producer and author of the new book, Newsreal: A View Through the Lens When… He is a certified Sommelier and member of La Confrérie des Chevaliers du Tastevin. Connect with him on Facebook, @TimOrtmanWriter.

Vintage Eve Circa 4/2015: Sensational Soave Master Class for Wine 101ers

June 19, 2018 by evebushman Leave a Comment

Greetings! It has been said that there is often more than meets the eye. This is certainly the case of Soave, home to Italy’s leading white wine of place. Soave dates back to 1931 when, along with Chianti, it was among the first two regions to be geographically delineated in recognition of both its impressive popularity and importance to Italy’s wine market.

Fast forward some 80 years later and we find this dynamic region is again flexing its muscles, led by terroir-driven Cru bottlings and complex hillside efforts which, when complemented by the lush dessert Reciotos and small amounts of bubbly (yes, there is Soave Espumante), paint a much more complex picture than what meets the eye!

Soave is a key DOC in the Veneto and is the most heralded white wine region in Italy. In fact, Gambero Rosso reviewed over 100 Soaves for 2015 (as opposed to just six in 1991) and awarded five Soaves with the coveted “Tre Biccheri” designation.

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Evan Goldstein MS, not drinking Soave wines, photo from his public Facebook page.

Led by Master Sommelier Evan Goldstein and Soave Consorzio Tutela’s Goivanni Ponchia, we did what Goldstein called a “kick start blind tasting” of ten wines to begin my education. Best to have them fresh and cool rather than sitting in front of us for a while, in what Goldstein called a “Sadie Hawkins” tasting, and then have the lecture afterwards. Ponchia agreed with Goldstein, that the wines should be tasted cold. We would taste 17 in all by the end of the lunch and the conclusion of our 3 1/2 hour tour of Soave.

General Tasting Notes of Blind Wines

As I would have zero chance whatsoever of making an educated determination of which wine was in which glass I looked for general aromas and flavors that I found in most. I was sitting at the big kids table of experienced wine buyers…slightly intimidated by some snobbish remarks towards others but I muddled through.

Color: All clear, with varying degrees from pale yellow to pale gold.

Aromas I found: Peach, pineapple, creamy unsalted butter, jasmine, brown butter, lemon zest, lemon furniture polish, browner/darker ones had some hay/oak aromas, and some were more pungent while others had a paler taste.

Flavors: Acidic, viscous, tropical fruit, pineapple spears, lemon, green apple, hint of cherry, pink grapefruit, medium acid, seemed low in alcohol overall.

Our last wine, #10, must be their version of a late harvest or made from grapes with Botrytis. Caramel, butter, cling peaches and candy apple on the nose followed by a full mouthfeel of honey and buttered popcorn.

Conclusion for Wine 101ers: I found that the aromas and flavors were very similar to a Sauvignon Blanc but with much less annoying acid and more fruit. Would be lovely cutting through a sharp cheese or creamy pasta sauce, and equally nice with a chilled seafood salad or fruit compote on pancakes.

Wines Revealed Were From: Latium, Stefanini (about $12 retail), Cantina di Soave (1 of every 2 bottles made in Soave and the greater area is from Cantina di Soave and the one we tasted retails for about $15 retail), Cantina de Gambellara, Sandro De Bruno, Cantina del Castello (used to use barrels now only stainless steel vats, volcanic soil, $17 retail), Vincentini Agostino (gets 40 tons per acre), Gini, Monte Tondo and Franchettto. Our sparkling was from Riondo, retailing at $9.

Goldstein and Ponchia Lecture

Soave is near to Verona if you are visiting Italy.

Ponchia said there are two main DOCG municipalities, Soave Superiore DOCG and Recioto Di Soave DOCG. About 82% of Soave is exported; in 2002 more was added to DOC production (see map). Delineations are not yet noted on labels as not to confuse consumer.

Goldstein explained a little history of the wine. There is an iconic castle in the center of the town of Soave proper. Soave was the leading white wine while Chianti was the leading red. The Cru system was revisited in 1971 on the labels. Also in the 70’s names, like Soave, took off and became wildly popular. “Now is the time to re-impress people,” Goldstein said. Four percent of DOC wines from Italy are under the Soave appellation.

There is rare barrel use and the wineries are pushing a sense of place and terroir. Goldstein recommended that we all read the thick text, “Native Wine Grapes”, as it’s the best comprehensive lesson on Italian wines.

The grape, Garganega, “is a chameleon” in that it’s an old and prolific grape. Some chardonnay was planted but it’s not on the rise in Soave. Vines are not pulled out and replanted at a 30 year prime; instead they can go 35 to 40 years, some over 100 years, before the winery chooses to replant. A Soave mush have 70% Garganega, and only up to 5% of any other grape varietal may be added.

The soils in Soave range. They can be dark volcanic on northern and eastern parts, and produce richer wine that requires more time for ageing; while the southern and western side is calcareous, producing a more linear and floral taste, and ripening earlier.

Pair with: Pesto based foods, citrusy/sharp ingredients, light meats, light sauces, desserts with marmalade, dried fruit, toffee or nuts.

A Remarkable Lunch (See photos)

The first course, calamari and shrimp, was served with a 2014 Dal Cero (sweet pear flavors) and the 2014 Fattori (tangy grapefruit).

Our second course, Risotto with sausage and Parmesan cheese, was paired with a 2013 Casarotto (acidic lemon-lime) and 2013 Suavia (peach and pineapple).

The third course, Veal Scaloppini, Prosciutto and Sage, was alongside a 2013 Marcato (honey and cantaloupe) and 2013 Cantina di Monteforte (pear and sweetened green tea).

Soave USA Twitter: https://twitter.com/SoaveUSA

Facebook: https://www.facebook.com/SoaveUSA

Website: http://www.ilsoave.com/en/

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

2018 World of Pinot Noir Tickets on Sale

January 21, 2018 by evebushman Leave a Comment

Santa Barbara, Calif. – The World of Pinot Noir (WOPN), the wine world’s foremost organization dedicated to advancing and celebrating Pinot Noir, has officially released tickets for its marquee event taking place March 2-3, 2018 at the seaside Ritz-Carlton Bacara in sunny Santa Barbara. Tickets can be viewed and purchased at WorldofPinotNoir.com.

The WOPN Board of Directors are proud to announce Joshua Greene, editor of Wine & Spirits Magazine, will lead a tasting seminar exploring the rich and exciting link between Oregon’s Pinot Noir and Burgundy; David Glancy, a Master Sommelier and founder of the San Francisco Wine School, will guide WOPN’s popular Burgundy tasting seminar; and Matt Kettmann, contributing editor at Wine Enthusiast magazine, will host a panel tasting of the 92-plus scoring Pinot Noirs from the preeminent cool-climate vineyards in California’s exciting Central Coast.

On pace to be the largest and most well-attended event in the organization’s 18-year history, the 2018 World of Pinot Noir will include two full days of pairing dinners prepared by renown chefs, Pinot Noir parties, two Grand Tastings featuring more than 250 premier Pinot Noir wineries from around the globe, and additional expert-led seminars.

There are multiple ways for Pinot Noir fans and aficionados to take part in the events throughout the weekend.

This first wave of tickets include all-access Weekend Passes, Day Passes, Grand Tasting tickets, and tickets for marquee seminars and lunches.

Currently available tickets include:

WEEKEND PASS
Includes an invitation to the Opening Night Celebration March 1; admission to the Friday and Saturday Tasting Seminars & Luncheons; VIP Admission to the Friday and Saturday Grand Tastings; and Pinot Noir Pairing Dinners on Friday and Saturday evenings.

FRIDAY & SATURDAY SINGLE-DAY PASSES

Includes admission to the day’s Tasting Seminar & Luncheon, VIP Admission to the day’s Grand Tasting, and a Pinot Noir Pairing Dinner.

FRIDAY SEMINAR & LUNCHEON: Exploring the Oregon-Burgundy Connection

Joshua Greene, Editor of Wine & Spirits Magazine, will lead a winemaker panel discussion and tasting that explores Oregon’s deep and growing ties to Burgundy, and the how this is influencing the current and future state of this exciting New World region. The seminar includes a three-course Pinot Noir-paired lunch prepared by the Ritz-Carlton Bacara culinary team, with wine service by World of Pinot Noir Sommeliers.

SATURDAY BURGUNDY SEMINAR & LUNCHEON: Tasting Through The Best of Burgundy

Founder of the San Francisco Wine School and Master Sommelier David Glancy – along with a panel of Burgundy experts and winemakers – will lead a fun and educational tasting of some of the most notable producers and most acclaimed vintages from France’s famed Pinot Noir region, and will discuss the varying classification systems of Burgundy’s sub-regions, their history, trends and the changing roles of growers and negociants. The seminar includes a three-course Pinot Noir-paired lunch prepared by the Ritz-Carlton Bacara culinary team, with wine service by World of Pinot Noir Sommeliers.

FRIDAY CENTRAL COAST SEMINAR: Discover the Cool Climate Terroirs of the Central Coast
Wine Enthusiast magazine’s contributing editor, and Central Coast expert, Matt Kettmann, will explore Pinot Noirs from the varied preeminent cool-climate terroirs of the vast Central Coast. Along with a panel of acclaimed winemakers, Kettmann will guide the tasting of award-winning wines he scored 92 points or above.

FRIDAY & SATURDAY VIP GRAND TASTINGS (Early Bird pricing through Nov. 5)
This exclusive VIP ticket provides you with early entry to the Ritz-Carlton Bacara’s Grand Ballroom, where you’ll be able to meet winemakers, be the first to bid on silent auction items, and taste through hundreds of Pinot Noir producers from around the world. Several other exclusive VIP experiences will be announced soon.

For more information about the World of Pinot Noir, please visit WorldofPinotNoir.com. Members of the media interested in covering the annual event, please contact mike@solterrastrategies.com.

About The World of Pinot Noir

WOPN, a non-profit trade organization, was established in 2001 by a small, dedicated group of winemakers from California’s Central Coast. The group’s mission is to bring together the world’s foremost Pinot Noir producers, and in a gorgeous setting, celebrate the delicious wine grape. Wineries, potential sponsors and wine enthusiasts interested in learning more, please visit WorldofPinotNoir.com, or contact info@wopn.com. Follow and tag us on Facebook, Twitter and Instagram. #wopn #wopn2018

First Ever ‘International Volcanic Wine Conference’ To Be Held in New York on March 27th, 2018

November 26, 2017 by evebushman Leave a Comment

NEW YORK (PRWEB) – John Szabo, Master Sommelier and award-winning author, has announced the inaugural ‘International Volcanic Wines Conference (IVWC)’ to be held in New York City on March 27, 2018. The event follows the global success of his definitive book on the subject, ‘Volcanic Wines: Salt, Grit and Power,’ published in 2016.

The IVWC aims to establish a volcanic wine movement, and to provide educational and promotional opportunities for volcanic wine producers internationally. The conference will act as a catalyst and facilitator to eventually bring together all of the world’s volcanic regions and create a “volcanic wine brand,” defined as a unique category of wines produced under some of the most extreme viticultural conditions on the planet. The IVWC will also help establish the volcanic wine brand as a premium category of high quality wines with a true sense of place, thereby increasing their perceived value.

“I’ve seen that wines made from volcanic soils around the world share common characteristics,” says Szabo, “yet maintain their own personalities, considering variations in not just climate, grape varieties and winemaking traditions, but also in volcanic soils themselves. It’s a fascinating world to discover.”

Wine professionals are continually discussing and debating the role of soils on wine profile, and volcanic soils have been recognized in recent years as having one of the strongest signatures. At the Volcanic Wine Conference, the first of its kind, Szabo aims to explore the unique characteristics that make volcanic wines special, drawing on experts from all related fields and wine producers from across the globe to delve deeply into the topic.

“The conference seminars will explore what differentiates volcanic wines in the world of wine, and what unites them. It will also give participants an unprecedented opportunity to taste a vast collection of volcanic wines under a single roof, with producers at hand to further explain their unique attributes,” says Szabo.

Producers from regions as diverse as Basilicata, Sicily, Soave, Campania, Santorini, Tokaj, Badacsony, Somló, Washington State and more will be participating in the inaugural conference. Winemakers, academics and journalists will be presenting educational seminars during breakout tasting sessions on various aspects of volcanic wines.

About John Szabo
John Szabo is a Toronto-based author and wine critic, and in 2004 was the first Canadian to add the Master Sommelier credential to his name. He was named ‘Canada’s best-known sommelier’ in Meininger’s Wine Business International, and he is a partner and a wine critic for WineAlign.com and freelances widely. In addition to Volcanic Wines, Salt, Grit and Power, his book titles include Pairing Food and Wine for Dummies and Sommelier Management. John also works as a restaurant consultant, and speaks and judges internationally, when he’s not making a few dozen bottles of wine from his vineyard in Eger, Hungary.

Announcing TEXSOM International Wine Awards 2018 Call for Entries

November 15, 2017 by evebushman Leave a Comment

Dallas, Texas – TEXSOM Co-founders and Master Sommeliers Drew Hendricks and James Tidwell today announced that the TEXSOM International Wine Awards is accepting entries for the 2018 competition to be held February 12-14, 2018 at the Grapevine Convention Center in Grapevine, Texas

The following is a timeline with corresponding entry fees:

Submission Period
October 31 – December 31, 2017
$95 + 4 bottles of wine per entry
Wines must be received by January 1, 2018

Late Submission Period
January 1 – January 31, 2018
$105 + 4 bottles of wine per entry
Wines must be received by February 1, 2018

Late Expedited Submission Period
February 1 – 9, 2018
$145 + 4 bottles of wine per entry
Overnight Shipping Required, in order for processing to be completed for judging

“The TEXSOM International Wine Awards is the preeminent wine competition in the United States,” says Andrew McNamara MS, Vice President of Wine Development at Breakthru Beverage and Chairman – Court of Master Sommeliers, Americas. “TEXSOM International Wine Awards continues to assemble a panel of judges that is unmatched anywhere. Industry leaders, including many Master Sommeliers and Masters of Wine, judge an array of high-quality wines from around the world over the course of two days. Receiving a medal of any kind at TIWA is a boon to suppliers and distributors alike; mentioning it to sommeliers and buyers makes the already great wines that much more attractive.”

“TEXSOM attracts extremely experienced and knowledgeable judges, world-class wines and imposes ironclad integrity in the judging process,” says Debbie Zacharias and Peter Granoff MS, General Partners at Ferry Plaza Wine Merchant and Oxbow Wine & Cheese Merchant. “Many competitions make that claim, but the bar is truly higher here. Wineries and importers often ask us which competitions are the best ones to enter in the U.S. and TEXSOM is always at the top of a very short list.”

“An exciting global perspective is one thing that sets the TEXSOM International Wine Awards apart,” says Catherine Miles, Senior VP, Creative & Marketing Director for Broadbent Selections. “But the main reason a TEXSOM medal shines brighter than many other awards is that TEXSOM is so much more than an awards program. It’s an invigorating experience and an inspiring education that’s become a can’t-miss event for the wine world’s best and brightest.”

“TEXSOM International Wine Awards has been critical in building awareness for Greek wine,” says Sofia Perpera, Director of the Greek Wine Bureau-North America for Wines of Greece. “From the recognition garnered by ratings from world’s top opinion makers, as well as the exposure within the Sommelier community that TEXSOM allows.”

All award-winning wineries are asked to reserve at least three additional bottles of each award-winning wine for possible promotion and feature opportunities, such as inclusion in the Wine Awards hospitality suite at the TEXSOM conference; TEXSOM’s newest venture, the publication Sommelier; and in tastings outside the TEXSOM conference. Award-winning wines are candidates for consideration in TEXSOM seminars, but no guarantees are made regarding an individual wine’s use in seminars. Aside from the two bottles requested by TEXSOM International Wine Awards, restaurant and retail partners might contact award-winning entrants for participation in promotional tastings, dinners, wine list features, etc. Participation in events with restaurant and retail partners is at the discretion of the entrant.

In addition to the activities listed above, the following is a list of benefits for award winners:

Award-winning wines announced via social media, email messaging, website, press release, publication partners
The entire list of award-winning wines will be presented online by the presenting sponsor, Texas Monthly
Listing of all award-winning wines and featured content on select award-winners in Sommelier, TEXSOM’s newest publication for sommeliers, wine buyers, other beverage professionals, and engaged consumers
Exposure to TEXSOM’s international network of sommeliers and wine buyers with a tasting of medal-winning wines at the TEXSOM conference hospitality suites in August 2018
Award-winning wines presented at events throughout the country through wine tastings, wine dinners and special events with restaurant and retail partners
Award-winning wines featured on the TEXSOM International Wine Awards website throughout the calendar year
Results available through the TEXSOM International Wine Awards searchable online database
Recognition of the quality of the wines by a group of the best palates in the country, including the judges and Sommelier Panel. The Sommelier Panel is unique to TEXSOM International Wine Awards. The Panel consists of prominent sommeliers from around the country who write expository content following the awarding of medals by judges during the blind tasting

Wineries interested in submitting their wines for judging may visit the TEXSOM International Wine Awards website at http://texsomiwa.com. Further inquiries may be made by emailing enter@texsomiwa.com or by calling 214.886.1665.

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 1,000 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.

10 Italian Wine Ambassadors and 1 Expert of High Calibre Certified

November 5, 2017 by evebushman Leave a Comment

(PRWEB) – Vinitaly International Academy (VIA) forges ahead its Certification Course in San Francisco, USA, and welcomes 10 new Italian Wine Ambassadors and 1 Expert (the higher title). With an overall of 116 Italian Wine Ambassadors and 8 Italian Wine Experts to date, the San Francisco edition, held from October 16th to 20th, closes the third year of worldwide VIA courses organized in Europe, China, and USA, and was characterized by the high level of the candidates.

26 wine professionals from the USA and one from as far as Singapore gathered for an intense week of theory and tastings at the San Francisco Wine School. They all had one thing in common: the undeniable enthusiasm for Italian wine. All lessons were conducted by Dr. Ian D’Agata, author of Native Wine Grapes of Italy (winner of the 2015 Louis Roederer International Wine Book Awards as Book of the Year) who has been running the course since 2015. In addition to D’Agata’s groundbreaking treatise on Italian indigenous grapes, for the first time, candidates also took advantage of the new reference text Italian Wine Unplugged Grape by Grape. Available for now in ebook format on Amazon but soon to be published in print, the ebook guided VIA candidates in their learning, since everyone was ipad- and smart phone equipped and followed the lessons with the assistance of the ebook.

Representing the one and only opportunity for wine professionals to gain extensive knowledge on the vast subject of Italian grapes and wines, the Certification Course enables all professionals to speak of Italian wine in a unified and organized manner, with true in-depth knowledge. The new VIA Italian Wine Expert, Corinne Keddie, comments on the rigor and depth of the course: “I met Ian D’Agata two years ago, when he was a guest lecturer for the WSET Level 4 Diploma course I was taking. I did not realize it when I first started, but that course only touched on such a small number of the sheer amount of native grapes of Italy. But hearing Ian and reading his book definitely made me want to learn more. Unfortunately, many of Italy’s native grapes have little exposure internationally. The course allows us to not only learn about, but taste many of these wines. It is by far one of the most rigourous study programs I have ever taken, including my four-year Master of Architecture degree. So, I was very excited and proud to be the eighth person to have achieved the title of Italian Wine Expert. I look forward to continue this journey, through visits to producers and regions and sharing this knowledge with others, through teaching, tastings and writing.”

Among the 10 new Italian Wine Ambassadors, VIA also welcomed the Master Sommelier (MS) Brandon Tebbe, who states that the course was for him “the most in-depth study I’ve ever done, going deep into the world of all things Italian. Truly looking forward to participate in the course again and achieve the Expert title”. With Tebbe, VIA is now home to 2 MSs (the other one being Yang Lu) and to 3 MWs: Fongyee Walker from China, Sarah Heller from Hong Kong and Nicholas Paris from USA. Newly-certified VIA wine specialists will be able to support VIA in teaching the courses around the world and broadcasting the excellence of Italian wines.

This San Francisco edition concludes the third year of the VIA Certification Courses and the very first year of a world VIA tour that started in Verona, Italy, during Vinitaly in April, then continued to New York City, USA in June, and to the Chinese cities of Shanghai and Beijing in September. Stevie Kim, the founder of Vinitaly International Academy, explains this recent development, “The reason we’ve decided to accelerate in both US and China was that America has always represented the most important market for Italian Wines and China is the most important in terms of potential growth, albeit its lackluster results as of today. In general, we simply need more, many more, Italian Wine Ambassadors to be effectively targeting these markets. There are currently 73 Italian Wine Ambassadors and Experts in US and China; we are looking to increase that number consistently until end of next year. We are currently going into our fourth edition of the VIA certification program in Verona but we also wanted to respond to the needs of those who cannot take so much time off from their commitments to travel all the way here to Vinitaly. To my surprise, some had never travelled to Italy, not to mention Vinitaly. Naturally, they will now have all the reasons to travel to Italy.” The next edition of the Certification Course will be held in Verona, Italy in April 2018. Registrations are already open: http://www.vinitalyinternational.com/vinitaly-international-academy/certification-course/verona2018.

Full list of our 11 newly certified Italian Wine Ambassadors and Experts from the San Francisco Edition 2017

Italian Wine Expert:
Corinne Keddie, Calgary & Southern Alberta Area Representative at Opimian

Italian Wine Ambassadors:
Brandon Tebbe (MS), Wine Director at Cosmopolitan Las Vegas
Randall Bush, Retail Associate at Independent Spirits
Jahde Barasch-Grose, Sommelier at L’Amico
Phoenix Murchin, Lead Sommelier at Carnevino Italian Steakhouse (Batali & Bastianich Hospitality Group)
Mark Middlebrook, National Sales Manager at PortoVino
Rose Johnson, Sommelier at Rao’s (Ceasar’s Palace)
Marin Preske, Sommelier at Mozza
Mary Beth Vierra, Manager Wine and Spirits Education at EJ Gallo
Laura Donadoni, Sommelier at La Com
Anna Bartolini, Owner of Restaurants, La Balena and Il Grillo
For more details about VIA Ambasadors and Experts see: http://www.vinitalyinternational.com/vinitaly-international-academy/expert-ambassador

About:
Veronafiere is the leading organizer of trade shows in Italy including Vinitaly (http://www.vinitaly.com), the largest wine and spirits fair in the world. During its 51th edition Vinitaly counted more than 4,270 exhibitors on a 100,000+ square meter area and 128,000 visitors from 142 different countries with more than 30,000 top international buyers (up by 8%). The next edition of the fair will take place on 15 – 18 April 2018. The premier event to Vinitaly, OperaWine (http://www.operawine.it) “Finest Italian Wines: 100 Great Producers,” will unite international wine professionals on April 14th in the heart of Verona, offering them the unique opportunity to discover and taste the wines of the 100 Best Italian Producers, as selected by Wine Spectator. Since 1998 Vinitaly International travels to several countries such as Russia, China, USA and Hong Kong thanks to its strategic arm abroad, Vinitaly International. In February 2014 Vinitaly International launched an educational project, the Vinitaly International Academy (VIA) with the aim of divulging and broadcasting the excellence and diversity of Italian wine around the globe. VIA this year concluded the third edition of its Certification Course and today counts 116 Italian Wine Ambassadors and 8 Italian Wine Experts.

Perlis Picks – Paso Robles Wine Country Grand Tasting Tour: Part One

August 5, 2017 by Michael Perlis Leave a Comment

I realize that the drive from Santa Clarita to Newport Beach is a little daunting. In fact, on a weekday it took almost as long to get there as it does to get to Paso Robles. But once there, Karen and I were presented the opportunity to taste with representatives of 35 Paso Robles wineries…

Adelaida Vineyards & Winery

Alta Colina Vineyard & Winery

DAOU Vineyards & Winery

Eberle Winery

Grey Wolf & Barton Family Wines

Halter Ranch Vineyard

HammerSky Vineyards

HEARST RANCH Winery- San Simeon

Lohr Vineyards & Wines

JUSTIN Vineyards & Winery

Pomar Junction Vineyard & Winery

Robert Hall Winery

San Antonio Winery

San Marcos Creek Vineyard

Sextant Wines

Tablas Creek Vineyard

Thacher Winery

The Farm Winery

Treana and Hope Family Wines

Victor Hugo Winery

Vina Robles Vineyards & Winery

Wild Horse Winery & Vineyards

Maybe if you spent a week in Paso, you’d be able to visit all of these. Fortunately, the Paso Robles Wine Country Alliance has a traveling roadshow.

And admittedly, I did have another motive.

Prior to the start of the trade and media portion of the tasting, we were invited to attend a seminar on Paso Robles wine presented by Peter Neptune, MS. For me, this was enough to justify the schlep to Newport Beach even without the grand tasting afterwards.

Master Sommelier Peter Neptune is a world renowned wine expert and educator. I’ve often wanted to attend one of his seminars but never had the chance. I was not going to pass up this opportunity.

We tasted through six wines from wineries that are representative of Paso Robles Wine Country today. Mr. Neptune offered his thoughts on these wines, as well as how Paso has developed over the last couple of decades.

[Yes, I realize that I often bemoan the loss of “old” Paso, as recently as a couple of weeks ago. But I do understand that, overall, the wines are better for a host of reasons. Still, 20 years ago, the wines – and winemakers – were special enough to make us fall in love with the region.]

The wines we tasted during the seminar were [with some of Mr. Neptune’s comments noted as PN]…

We first tasted the 2014 Espirt de Tablas Blanc from Tablas Creek Vineyard. A blend of Roussanne, Grenache Blanc and Picpoul Blanc, PN said that that this is one of his favorite whites from Paso Robles.

Then, we moved on to the 2016 Indie Rose of Tempranillo from ONX. PN referred to the wine’s “sunset” color and that it reminded him of a “creamsicle” [in a good way].

Time for the reds, so we started with the 2013 Grenache, Mourvedre and Syrah blend from Alta Colina, which PN referred to as a “versatile” wine.

A Paso Robles tasting wouldn’t be complete without a Zinfandel in the mix, so we tasted the 2015 Zinfandel from Ancient Peaks, described with the highly technical word of “yummy” by PN.

Then we had the opportunity to taste two of Paso’s super-premium wines – the 2014 Soul of a Lion from Daou and the 2014 Estate Cuvee from L’Aventure. The Daou was a blend of Cabernet Sauvignon, Cabernet Franc and Petit Verdot, which PN referred to as “gorgeous” and the L’Aventure blend of Cabernet Sauvignon, Syrah and Petit Verdot was noted by PN to have “tremendous power and concentration”.

We also discussed the 11 Sub-AVAs within the Paso Robles AVA [American Viticultural Area] and how wineries were labeling their bottles with their specific AVA along with the trend toward estate wines and organic and biodynamic farming.

Peter Neptune’s passion for wine really showed up in the class. His speaking style made a fun seminar even better.

After the seminar we stayed around awhile to taste some of the wines being poured at the Grand Tasting before heading back up to the Santa Clarita Valley. Next week, I’ll let you know our favorites.

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Perlises Pick: MOSCATO D’ASTI D.O.C.G. MASTER CLASS

July 8, 2017 by Michael Perlis Leave a Comment

Wine education is always a good thing, and when you have the opportunity to attend a class led by Tim Gaiser, renowned Master Sommelier and wine educator – even better. With only somewhat over 200 people in the world having obtained this designation, Tim’s vast wine knowledge and entertaining speaking style always make his presentations must-attends.

Master Sommelier Tim Gaiser, Food and Beverage Magazine

Taking classes outside of my comfort zone is also rewarding. My focus and small amount of expertise is regarding certain areas of California wine. I’ve often felt that should I not have this as my area of interest that I’d like to expand my knowledge of Italian wines. Whenever I am exposed to wines from Italy, I find the flavors right up my alley – but there is an extraordinary amount to learn, both in terms of history and grape varieties.

Fortunately, Tim Gaiser’s favorite wine region apparently is Italy, so I was in the right place.

In this case, Karen and I had the opportunity to attend a MOSCATO D’ASTI D.O.C.G. MASTER CLASS at Mr. C’s in Beverly Hills, put on by IEEM (International Event & Exhibition Management), led by Mr. Gaiser with wine samples and information provided by representatives of wineries of the region.

From the seminar brochure:

Moscato d’Asti is one of the most renowned and highly regarded Italian sweet wines, produced in the Piedmont region. Characterized by exceptionally high quality and surprisingly simple production methods, Moscato d’Asti is a very natural agricultural product. It retains the intense, musky aroma of the grapes from which it is made, Moscato Bianco. A sip brings to the palate special notes that remind one of wisteria, lime, peach and apricot, along with hints of sage, lemon and orange blossoms. The low alcohol content of Moscato d’Asti (about 5% by volume) makes it ideal for everyone, and particularly appropriate for holiday celebrations, birthdays and weddings.

If Moscato d’Asti is an extraordinary wine, part of the credit goes to the Consortium for the Promotion of Asti, an institution which has protected and promoted both this wine and Asti Spumante all over the world since 1932. The Consortium sponsors research through specific scientific studies and through the application of technological innovations to improve the production process. In addition, it conducts quality controls along the entire production chain and ensures that the Consortium’s seal, which depicts the patron saint of Asti, Saint Secundus on horseback, is not improperly used.

Wines we tasted, all from the 2016 vintage…

Winery: MICHELE CHIARLO

Name of wine: NIVOLE

Vineyard location: Canelli (Piedmont)

Winery: SARACCO

Name of wine: MOSCATO D’ASTI D.O.P.

Vineyard location: In the village of Castiglione Tinella.

Winery: COPPO

Name of wine: MONCALVINA

Vineyard location: Canelli (Piedmont)

Winery: MARENCO VINI

Name of wine: SCRAPONA

Vineyard location: Strevi.

Winery: VIGNAIOLI DI SANTO STEFANO – CERETTO

Name of wine: MOSCATO D’ASTI D.O.C.G.

Vineyard location: Santo Stefano Belbo, Canelli, Calosso.

Winery: CAUDRINA

Name of wine: LA CAUDRINA

Vineyard location: Castiglione Tinella.

(I apologize for any typographical errors.)

Moscato Bianco is considered the “original muscat” with seven other muscats that descended from this grape.

The vineyard are on steep hillsides, so hand harvesting is necessary. These dry-farmed vineyards are spread over 24,000 acres – this area is a designated UNESCO World Heritage Site.

The harvested grapes are pressed and the juice is typically stored in stainless steel. The fermentation, and the bubbles, are natural processes. The juice can be kept cold with no fermentation until the need a new batch arrives, so there may be multiple fermentations during a year.

All the wines were tasty. To me, the differences between them were very slight, perhaps due to my Zin-jaded palate. Great notes of stone fruits and citrus, along with floral aromatics, were present. Low alcohol [5% or so] and a little sweetness make these wines great for dessert, an aperitif or even an afternoon quaff. They have a creamy quality when young, but as they age over a few years develop more mineral characteristics. Prices are really reasonable — $15 to $25 or so, so definitely worth buying a few to experiment with.

Vine & Dine Festival in Montana Takes Wining and Dining to New Heights

June 18, 2017 by evebushman Leave a Comment

BIG SKY MONT. – It’s time to take sipping to new heights.

The 4^th Annual Vine & Dine Festival, Aug. 17^th – 20^th, is an intriguingly delightful and adventurous artisanal-food and wine festival at beautiful Big Sky Resort, located south of Bozeman, Mont., and a short distance from Yellowstone National Park. Taste hundreds of obscure wines from boutique wineries in a dozen different countries and listen to Master Sommeliers with some of the most sophisticated palates in the world discuss Portuguese, orange and mineral wines. Plus, Google’s culinary team will be on hand preparing exquisite tasty delights to personalize your food experience.

PH_VineandDine_W1617 Not only is Vine & Dine Montana’s most prestigious wine festival, but it is truly unlike any other.

Back again for the fourth year is Vine & Dine’s signature event: Pinot on the Peak. Big Sky Resort combines delicious pinot tastings with the resort’s popular Lone Peak Expedition. It’s the ‘Biggest Tasting in America,’ and includes a ride on the Swift Current chairlift, an alpine picnic, a covered safari ride and an aerial tram ride to the top of Lone Peak. Toast to good wine, new friends and new adventures at 11,166 feet.

New to the festival is an opportunity for hospitality professionals to take an intensive introductory Sommeliers class from a team of Master Sommeliers. Nearby Bozeman’s metropolitan-influence is drawing a growing number of consumers with sophisticated palates and an affinity for fine wine and cuisine. This intro course is an opportunity for local and regional wine and hospitality professionals to keep pace with their knowledge of proper wine service and deductive tasting.

The Vine & Dine Festival also offers creative and sophisticated seminars with some of the foremost experts on Portuguese wines. Master Sommeliers Fred Dame and Jay Fletcher, both at the top of their class, will teach deductive tasting techniques. American chef and TV personality John Besh will dazzle attendees with exquisite Southern delights, and Google Global Program Chef Scott Giambastiani will prepare plant-based dishes made from Montana-grown produce. All of this plus music, a thriving local arts scene and beautiful landscapes for as far as the eye can see. Come, kick back and enjoy the mountains with superb wine and dining.

Visit bigskyresort.com/vine to purchase tickets and for a list of scheduled seminars.