Vintage Eve 3/2018: Appellation Alentejo in Portugal, A Tasting and Masterclass

November 24, 2020 by evebushman

One rare not-so-sunny day I traveled to the Mondrian Los Angeles in West Hollywood for a wine class and tasting on the Alentejo region of Portugal. My education on Portugal had been, up to this point, mostly spent on the obvious: Ports. However, as a wine writer, it’s always special to not only taste new wines but also have the additional benefit of learning. Here goes…

Image from CellarTours.com

The Masterclass

The session will be presented by Evan Goldstein, MS, one of our industry’s most engaging and informed wine educators, in addition to being a leading expert on Portuguese wines. At the masterclass, Evan will offer a snapshot of the grapes, zones, sub-zones and characteristics that define Alentejo’s wines and collectively establish it as one of the most promising wine regions in southern Europe today.

Takeaways for Wine 101ers

Three sides of Portugal is bordered by Spain.

It takes less than 90 minutes to travel by train from Lisbon to Alentejo.

Alentejo covers one third of Portugal.

Alentejo is the size of Belgium.

They’ve been making wine for over 4,000 years; the Roman settlers were the first to plant vineyards.

They are 9^th in the world in vineyard acreage.

They are 11^th in total worldwide production (USA is 4^th)

Portuguese have the largest wine consumption in the world, 54 liters per person per year.

Nearly 80% of the wines are reds.

Blending is allowed and they “embrace everybody’s grapes” in Alentejo.

Tasting

We had 12 wines to taste, starting with a sparkling Rose, two whites and the remainder were all reds. Evan wanted us to taste blind – this was lost on me as no one seemed that familiar with the grapes to begin with, we were there for a lesson, so not sure why the blind format – but it didn’t slow us down. In fact, by “halftime” we had been given less time to evaluate each wine.

Surrounded by fellow media and some members of the trade, we began our task. Number, year, producer and then the name of the wines are below. The many wine grape varietals are in parenthesis.

Rose: 2014 Herdade do Rocim, Espumante Brut Rose (Touriga Nacional)

Color: fresh peach.

Aroma: strawberry, cherry blossom, French toast, yeast.

Flavor: cherry, strawberry, tart, medium acid.

One: 2015 Rui Reguinga, Terrenus Reserva Branco (field blend of mixed whites)

Color: 24 carat gold.

Aroma: honey, kiwi, stone fruit.

Flavor: green apple, grapefruit, orange zest, medium acid.

Two: 2016 Luis Duarte, Rubrica Branco (Antao Val, Verdelho and Viognier)

Color: pale gold.

Aroma: green hay, barnyard, yeast and cheddar cheese.

Flavor: sweetened grapefruit, tinny, good mouth-coating viscosity, short finish.

Three: 2013 Susana Esteban, Procura Tinto (Field blend, Alicante Bouschet)

Color: purple.

Aroma: blue to black fruit, Cabernet-like, chocolate.

Flavor: dry, tannic, dried dark fruit.

Four: 2013 Joao Portugal Ramos, Vila Santa Reserva Tinto (Aragonez – aka Tempranillo – as well as Touriga Nacional, Alicante Bouschet)

Color: dark garnet.

Aroma: red fruit, stems, cigar, wet bark, medicinal.

Flavor: red fruit and stems again.

Five: 2011 Mouchao, Tinto (Alicante Bouschet, Trincadeira – commonly used in port wine reduction but I didn’t know that until I looked up the grape!)

Color: dark purple.

Aroma: sweet, port-like, blueberry, blackberry jam.

Flavor: drier in mouth than expected, same port-like qualities and cigar.

Six: 2014 Esporao, Reserva Tinto (Aragonez – aka Tempranillo –as well as Trincadeira, Cabernet Sauvignon and Alicante Bouschet.)

Color: dark purple.

Aroma: cigar, dark chocolate, espresso, mint.

Flavor: mature fruit, balanced with spice, good dark fruit.

This was the first of my favorites in the tasting.

Seven: 2014 Cartuxa, Tinto (Aragonez – aka Tempranillo – as well as Alicante Bouschet and Trincadeira.)

Color: purple.

Aroma: pungent red to blue fruit – a lot, and a nice amount of spice.

Flavor: black fruit, balanced, spice milder.

This was the second of my favorites.

Eight: 2012 Dona Maria, Grande Reserva Tinto (Alicante Bouschet, Petit Verdot, Syrah, Touriga Nacional)

Color: dark purple.

Aroma: tart nose of blueberry, dark cherry and white pepper.

Flavor: red fruit, some spice, tannic.

Nine: 2015 Cooperativa Granja Amaraleja, Moreto Pe-Franco Tinto (100% Moreto – in amphora!)

Color: dark garnet.

Aroma: sweet, stewed fruits, plump raisings, milk chocolate, dark cherry.

Flavor: Nice big, bold and dark fruit, good spice.

My third favorite in the tasting. Been a long time since I had a clay pot, aka amphora, wine.

Ten: 2015 Herdade da Malhadinha Nova, Malhadinha Tinto (Alicante Bouschet, Syrah, Tinta Miuda and Touriga Nacional.)

Color: dark garnet.

Aroma: fresh bowl of cut red fruit, juicy darker fruits, mint, earth.

Flavor: deep, layered, balanced fruit, spice and tannins.

Also a favorite for me.

Eleven: 2013 Cortes de Cima, Tinto (Aragonez – aka Tempranillo – as well as Syrah, Touriga Nacional, Petit Verdot.

Color: dark red.

Aroma: red to blue fruit, nicely balanced.

Flavor: heavy red fruit, deep, flavors well integrated.

Facebook: Wines of Alentejo USA

Twitter: @winesofalentejo

Instagram: winesofalentejousa

#WinesOfAlentejo

http://www.winesofportugal.com/us

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.

Oregon’s Domaine Serene Becomes the World’s Most Awarded Winery at Decanter’s 2020 World Wine Awards

November 7, 2020 by evebushman

DAYTON, Ore., /PRNewswire/ — Domaine Serene is far and away the most awarded winery in the world at the prestigious Decanter 2020 World Wine Awards. This year, the Dundee Hills winery took home 23 medals including ‘Best in Show’ for their 2016 Domaine Serene Mark Bradford Vineyard Pinot Noir, earning 97 points. The winery also brought home four Gold medals, 17 Silver medals, and one Bronze medal, with five wines earning a remarkable 95 points or more. Domaine Serene was not alone in its success with additional rave reviews coming for Château de la Crée and Maison Evenstad, also owned by proprietors Grace and Ken Evenstad. Their two Burgundian wineries were bestowed with an additional nine medals including seven Silvers. Standing at the top, their 2017 Maison Evenstad, Premier Cru Beaurepaire Santenay, earned 95 points, besting several Grand Cru Burgundies in the tasting.

Decanter World Wine Awards (DWWA) is widely considered to be the world’s most important international wine competition, making this recognition yet another big win for Oregon’s burgeoning luxury wine industry. With an elite international panel of judges, the DWWA began the painstaking task of evaluating over 16,500 wines from 56 countries in August. Over the course of 28 consecutive days, 118 expert wine judges, including 37 Masters of Wine and nine Master Sommeliers, bestowed the honor of most awarded winery to Domaine Serene.

“Ken and I are thrilled that Domaine Serene has received such incredible recognition across the board. To be the most awarded winery in the world at the DWWA is a testament to the quality of our vineyards and to the talent, hard work and dedication of our team,” said Grace Evenstad, Co-Founder and Owner of Domaine Serene. “To receive ‘Best in Show’ for our Mark Bradford Vineyard Pinot Noir is especially gratifying. We named the vineyard after our son, Mark Bradford Evenstad, and it was the first vineyard that we ever planted at Domaine Serene almost thirty years ago. Planting its high elevation slopes and west facing aspect went against advice from the local vintners, yet we knew it had the potential to make world-class wine and so we planted it anyway. It has always been one of my favorite wines and I have long appreciated the power, structure, and longevity of our Mark Bradford Pinot Noirs. We are thrilled that it has received such critical acclaim at such an important competition.”

“In its 17^th year, the DWWA is the world’s largest and most influential wine competition. Judged by the top wine experts from around the globe, the DWWA is trusted internationally for its rigorous blind judging process and regional experts,” said Bree Stock, Master of Wine and Education Manager of the Oregon Wine Board. “It’s an enormous feat for a region like Oregon, that represents a fraction of US global exports, to receive ‘Best in Show’ along with the breadth of medals in such a prestigious competition. This award raises the profile and awareness of our region’s wines not only to Decanters’ highly informed consumer audience, but also to the global wine experts on the judging panel. Congratulations Domaine Serene.”

Domaine Serene took home a total of 23 medals from the elite London-based contest. In addition to being awarded ‘Best in Show’, the winery earned four Gold Medals for the 2016 ‘Aspect’ Pinot Noir, 2017 Clos de Lune Vineyard Chardonnay, and 2016 Etoile Vineyard Chardonnay, each earning 96 points, with its 2016 Two Barns Vineyard Pinot Noir, earning 95 points. The Dundee Hills winery also brought home 17 Silver medals and one Bronze medal, more details can be found here. Domaine Serene wines have now earned 95 points and above by major critics an astounding 115 times! This is in addition to being awarded #1 Ranked Pinot Noir in the World by Wine Spectator in 2013 and in 2016 #1 Pinot Noir in the World by Decanter and #1 White Wine in the World by Wine Spectator, for its ‘Evenstad Reserve’ Chardonnay. This universal acclaim from an array of critics solidifies Domaine Serene as America’s Most Acclaimed Winery.

“We are humbled by this great honor and thank our members, distributors and customers supporting our pursuit of quality over the years. To celebrate these awards, we are making some of the medalists available for tasting at our winery Clubhouse in the Dundee Hills and at the Domaine Serene Wine Lounge in Lake Oswego. We are also opening up our wine library to new and existing wine club members so that they can share in the enjoyment of these cherished wines in their homes.” said Ryan Harris, Domaine Serene President.

For more information, to visit our locations or to join the wine club or mailing list, please visit www.DomaineSerene.com or call 503-864-4600 and follow us on Instagram, Facebook or Twitter.

About Domaine Serene
The Evenstads settled in the Northern Willamette Valley in 1989. Their spirit and passion to produce wines that rival the great wines of Burgundy led them to purchase and plant a hilltop estate that had just been logged in the now famous Dundee Hills.

Today, Domaine Serene produces wines from six individual vineyard estates, planted exclusively to Pinot Noir and Chardonnay. In Oregon, the Evenstads own nearly 1,000 total acres of land in the hills of Yamhill County, with 275 acres planted to vine.

Working every job in the winery for many years, Grace and Ken Evenstad built Domaine Serene from the ground up with a focus on producing high quality wines through innovation and a focus on excellence. The Evenstads have gained a true appreciation for the attention to detail required to make exceptional wines.

In 2015, Ken and Grace Evenstad fulfilled a lifelong dream of producing wine in Burgundy, France by acquiring Château de la Crée, the respected wine estate located in the birthplace of Pinot Noir and Chardonnay: the renowned Côte d’Or. They own 25 acres of prime vineyards in Pommard, Volnay, Meursault, Puligny-Montrachet, Chassagne-Montrachet, Santenay and Maranges. This made them the first Oregon-based vintners to own land and produce wines in Burgundy.

In just under three decades, the Evenstads have propelled Domaine Serene onto the global stage as one of the world’s most acclaimed and respected wineries. Domaine Serene’s wines represent the achievement that is possible in Oregon, one of the finest regions in the world for Pinot Noir and Chardonnay.

“It’s not easy being green”. Sustainable Somm, Brett Zimmerman echoes Jim Henson’s famous quote as he embarks on a journey to help better define “natural” wines and more

September 20, 2020 by evebushman

DENVER /PRNewswire/ — We all know the famous song developed by Jim Henson that became Kermit’s catchphrase. Well, this couldn’t ring more true for the wine & spirits industry. Master Sommelier, Brett Zimmerman has always been passionate about digging into the world of sustainable best practices which has led him to embark on a journey to help define what it means to be green. Much of this space is nebulous, self-declared and not entirely regulated making it difficult to quantify and truly understand.

Brett will use Sustainable Somm as a platform to share his passion and expertise while educating and bringing together experts from around the world to weigh in and help define what it means to be a natural wine & spirits producer and why it is growing in popularity.

Brett will work alongside the non-profit Clean Label Project towards a clear mission to use science and education to inspire the adoption of socially and environmentally responsible agricultural and production practices.

In today’s unprecedented times, health and wellness is becoming more and more important as an everyday lifestyle choice. Consumers are becoming more educated about what they are putting into their bodies and are opting for more natural choices from responsible producers.

[“It is time for the beverage alcohol industry to make some changes to benefit the health of consumers – my mission is to educate and inspire people to make these changes.”], “The goal of Sustainable Somm is to provide one place where we can educate about the natural wine & spirits world, share stories and best practices with the help of leading experts including winemakers, scientists, progressive thinkers, innovators, and agents of change to inform consumer purchase decisions and become the trusted source for this information.

For more information, visit: Sustainablesomm.org, follow Sustainable Somm on Facebook: www.facebook.com/sustainablesomm, and Instagram: www.Instagram.com/sustainablesomm

About BRETT ZIMMERMAN, MS
Owner of Boulder Wine Merchant, Executive Director of Clean Label Project Sustainable Somm
Born and raised in Colorado, Brett Zimmerman discovered his passion for wine as a waiter while studying at the University of Colorado. His love of food and wine and high ambition, landed him sommelier positions at the highly acclaimed Charlie Trotter’s in Chicago and celebrated restaurant Aqua, gaining tremendous knowledge along the way. He successfully opened his own restaurant, Mateo in his native state, and after three years, he left the restaurant business to focus on his true passion – fine wine – taking a position as Colorado’s General Manager of the American Fine Wine Division of Southern Wine and Spirits. This dedication to his craft culminated in the spring of 2007, when Zimmerman successfully passed his Masters Examination and earned the highly coveted distinction of Master Sommelier (only 269 hold this certification in across the world).

With MS under his belt, his continued pursuit of passion led him to purchase Boulder Wine Merchant from fellow Master Sommeliers Wayne Belding and Sally Mohr in August 2010.

Zimmerman also serves as a consultant of the Clean Label Project where Sustainable Somm was born.

Master Zimmerman currently lives in Boulder with his wife and co-owner of the Wine Merchant, and their two sons.

About Sustainable Somm
Sustainable Somm was launched in 2020 by Brett Zimmerman and the national non-profit Clean Label Project with the mission of using science and education to inspire the adoption of socially and environmentally responsible agricultural and production practices. www.sustainablesomm.org

About Clean Label Project
Clean Label Project™ is a national non-profit with the mission to bring truth and transparency to food and consumer product labeling. Visit cleanlabelproject.org for more information on Clean Label Project.

Wine Times DTLA Presents Eve Bushman – Wine 101, By Tyler Davidson (Reprinted with permission)

August 7, 2020 by evebushman

The wine industry is one often shrouded in mystery and sophistication; sommeliers swish the liquid around in their mouths, speaking of notes and taste lengths as if they were alchemists, so it makes a certain amount of sense that the field can be intimidating. Luckily for DTLA, Santa Clarita Valley’s Eve Bushman has come to town with a series of wine catch-alls for the beginner.

“There’s no way I can know everything,” says Bushman, who even after over a decade in the industry still maintains that she’s what she calls a “101-er,” just like any newcomer. “There’s people out there that have their Master Sommelier degrees that don’t know everything, because there’s always something new coming out.”

Eve’s Wine 101 is a sort of catch-all for wine enthusiasts, sharing press releases, reviews, and various other wine-related content and soon Eve will be sharing her knowledge with Downtown Weekly readers far and wide.

So how did someone like Bushman, who seemingly never harbored any deep-seated dreams of joining the Chevaliers du Tastevin, stumble into this business, let alone spend a decade-plus there?

“My wine interests began when I was probably 22 years old, I had boxed wine in my refrigerator that I put in a glass with ice in it like everybody else,” says Bushman, who would eventually become a connoisseur, traveling with her husband to places like Paso Robles and Napa Valley in California, Bordeaux, France and Ribero del Duero, Spain. But she would only “go pro” when her role as a journalist called for it. “About 10 years ago, maybe 15 years ago, I was writing for my local newspapers […] and I said, ‘I can do book reviews, and I can do wine reviews.”

Writing pieces on wine soon begat invitations to wine dinners, random deliveries of bottles of wine, and the like, something that a person could get used to very quickly.

“I thought to myself, ‘Well, nobody’s sending me any free books and that’s not so exciting anyway.’ And it just became like this fun hobby.”

As for how her “fun hobby” became a long-running website and business venture, Eve Bushman is at once blunt and unapologetic.

“I would bet for most people that do this, their answer would be, you know, the appreciation of wine and getting to like and understand wine, but I’m a full on attention whore,” she says with a laugh. “It’s a lot of fun. I mean, I have people that just say, ‘Can I be your Mini-me? Can I be your wingman at an event?’”

It’s a testament to Bushman’s talent and work ethic that, despite being so straightforward about some of her motivations, she still runs an incredibly efficient business — well, businesses.

In addition to running Eve’s Wine 101, Bushman also provided private in-home wine classes in the pre-COVID era, as well as consulting work. But even with all of her experience and accolades, Eve Bushman still strives to maintain an honest connection with even the most novice of her audience.
“That was one question I had [been asked in] an interview before, ‘Don’t you think that now that you’ve got your certifications, that you’re going to be talking above your reader?’”, says Bushman, who insists that there is no elusive “right” pairing when it comes to wine and food, that it simply comes down to whatever wine one might happen to enjoy, no more, no less.

“I said, ‘Well, if I’m doing that, then I’m doing a disservice to them, no matter how much more education I have.”

For more visit www.evewine101.com

Vinitaly International Academy Goes Live In New Agile Format

July 18, 2020 by evebushman

VERONA, ITALY (PRWEB) – Italian wine does not stop and the same goes for Italian wine education: an agile format was designed for the 2020 edition of the Vinitaly International Academy certification course in Verona, it’s annual flagship edition. Being the Academy’s birthplace, Verona has always been the preferred location for students, and Vinitaly International wanted this edition to feel as special as previous ones. With a new updated format that combines live lectures and prerecorded warm-up sessions with onsite practical tastings, 60 international students participated in the best possible version of the Italian Wine Ambassador certification course.

At the beginning of 2020, due to the global health situation, Vinitaly International was faced with a new challenge: deliver the gold standard of Italian wine education, online. The VIA team quickly accepted the new landscape and — with support from the VIA Advisory Board and Chief Scientist Attilio Scienza — came up with an agile solution for wine students, splitting the Ambassador course into two modules.

The first module wrapped up on June 12, 2020, where theoretical lectures were delivered online. Access to e-sessions were made available to candidates all over the world at any given time. Faculty members Sarah Heller MW and Henry Davar IWE led the interactive sessions, giving students real time support and guidance. In addition, students were able to pre-watch a series of warm-up sessions to focus their studies. On the new approach, VIA Faculty Member Henry Davar observed: “This month we made a pivot with our flagship Italian Wine Ambassador Certification Program. We premiered the agile edition of the course… what’s changed? Well, we continue our mission to offer the broadest, most in depth and most up to date Italian wine curriculum. We also made good in our commitment to expand our offerings, notable additions this month include new Masterclass sessions. When we premiered the course back in 2018 we started with 3 Masterclasses, today we’ve expanded to 7! These Masterclass sessions have been prerecorded so students have the flexibility to study on their own time and to review the materials as often as they wish. This has left us to expand our live-virtual sessions to dig deeper into the wine regions of Italy and their native grapes. Moreover, because Sarah and I alternate lectures it frees one of us up to address any questions that our students might have during the lesson without disturbing the flow of the lecture. This has made the course much more interactive as well.”

The second part of the course will take place in Verona, Italy on November 19th to the 24th, 2020. In the new Agile format, tasting and recognizing the key grape varieties and wines will continue to be fundamental components in the VIA assessment. Therefore, the practical module will encompass two different types of activities: the intensive tasting section that will run on November 19th and 20th, and the participation portion, from November 21st to the 24th which will include field trips and events such as OperaWine and the wine2wine wine business forum.

Students benefit from the Agile version because of the more flexible schedule, there is more time to prepare for the final exam and there are extended warm up sessions. Fiona Chin, Business Manager at De Majestic Vines Singapore and VIA student, commented on the format saying: “Vinitaly Academy Agile edition has made the impossible possible: making us feel part of the VIA Community during this difficult time. I was able to feel surrounded by fellow classmates, share my passion for Italian wine and feel close to the heart of Italy through my screen! I was completely blown away by the enthusiasm and knowledge shared by excellent Italian wine expert Henry Davar and Sarah Heller MW!” Roddy Ropner, Japan based wine journalist, remarked: “The extra detail around soils and history is very helpful. And the ‘tag team’ format – especially answering questions without interrupting the flow of the lecture is great!”

Italian wine profits from the Agile format too: the Verona flagship edition of the Italian Wine Ambassador Course keeps the conversation about Italian wine culture alive and happening, even during these challenging times. Vinitaly International Academy is proud to have been able to adapt; to find a solution for those students who hoped to continue in this field. This has also been beneficial for the evolution of the course itself, VIA has managed to build on an already great course, this edition as well as those to come will provide the best possible Italian wine education for wine lovers all over the world.

About: Vinitaly International Academy (VIA) aims to be the gold standard of Italian wine education. It offers a complete educational path with standardized courses that will teach professionals and educators to master the diversity of Italian wine in a rigorous, organized manner. VIA’s main objective is to foster a global network of highly qualified professionals such as Italian Wine Ambassadors and Italian Wine Experts: in turn, they will support and promote Italian wine throughout the world. VIA was founded by Stevie Kim, Managing Director of Vinitaly International. The new VIA ecosystem avails of the guidance of Italian trade associations Federdoc, Federvini, Vignaioli Indipendenti FIVI, and Unione Italiana Vini as members of the Institutional Advisory Board. Italian vine genetics scholar, Prof. Attilio Scienza, oversees VIA’s scientific and educational direction as the Chief Scientist. VIA Faculty Sarah Heller MW and Henry Davar teach the flagship Italian Wine Ambassador course. The following trade associations in the Italian wine industry have also joined as VIA Supporters: Italia del Vino; Italian Signature Wines Academy; Le Famiglie del Vino, Wi-Fi Wine from Irpinia, Consorzio di Tutela Vini del Trentino; Consorzio di Tutela Sicilia DOC; Franciacorta; Consorzio di Tutela Vini d’Abruzzo. To date the VIA community comprises 215 certified Italian Wine Ambassadors and 15 Italian Wine Experts. Since its foundation in 2014, over 615 candidates from all over the world have taken VIA’s courses.

Second Annual Four Seasons Maui Wine & Food Classic Set for Memorial Day Weekend 2020

March 22, 2020 by evebushman

WAILEA, Hawaii /PRNewswire/ — After an acclaimed first year event, Four Seasons Resort Maui has announced the second annual Four Seasons Maui Wine & Food Classic line-up for Memorial Weekend 2020. Developed in partnership with “wine therapist to the stars” president and principal of Wally’s Wine & Spirits Christian Navarro, the weekend of events promises opportunities to connect with an all-star line-up of world-class vintners, master sommeliers and celebrity chefs.

“This year, we’ve raised the bar even higher,” says Four Seasons Maui General Manager Marc Bromley of the annual event, awarded Robb Report’s “Best of the Best New Wine Festival 2019” in its inaugural year. “Some of the world’s most coveted wineries and most star-studded chefs will join us here in Maui to create pure magic.”

Navarro’s curated list of over 30 wineries include powerhouses such as GAJA, BOND, Dom Pérignon, Opus One, and many more. Acclaimed spirit producers Casa Dragones tequila, Michter’s whiskey, and Dos Hermanos Mezcal by Aaron Paul and Bryan Cranston will also join the weekend.

Four Seasons Maui Executive Chef Craig Dryhurst will welcome superstar chefs Wolfgang Puck of Wolfgang Puck Fine Dining Group and Spago Maui, Francis Mallmann, Michael Mina of Mina Group, Josiah Citrin of Melisse, Jackson Yu of Omakase, and Erik Anderson of Four Seasons Napa Valley.

Guests who reserve the Four Seasons Maui Wine & Food Classic event package will have an all-access pass to the entire weekend of events.

EVENT SCHEDULE (details are subject to change):

Starlit Soiree
Thursday, May 21, 2020, 6:30 p.m.
The weekend’s events kick off with a meeting of the stars, under the stars, featuring famed Italian wine producer GAJA, Wally’s Chef Ryan Kluver, Four Seasons Maui’s Executive Chef Craig Dryhurst and Four Seasons Napa Valley’s Executive Chef Erik Anderson. Fifth generation vintner Giovanni Gaja will host this extraordinary evening.
Oceanfront Gala
Friday, May 22, 2020, 6:00 p.m. – 10:00 p.m.
Over 35 world-renowned wine and spirit producers and bites prepared by celebrity guest chefs will be showcased at this grand tasting event set on the Resort’s stunning Oceanfront Lawn. Guests will mix and mingle with visiting vintners and master sommeliers, as well as the Resort’s robust staff of more than 20 sommeliers providing the Resort’s legendary service.
Masterclasses
Saturday, May 23, 2020 & Sunday, May 24,2020, Daytime
Guests will enhance their wine IQ with access to two of the following Masterclasses that feature the world’s best wine, caviar, coffee and more:

Champagne and Caviar: Billecart-Salmon and Calvisius Caviar
Napa Valley Superstars: Dana Estates, Marciano Estate, Realm, Sinegal Estate
Glassology: A Discovery of How Glass Shape Affects Taste
The Great Terroirs of California Pinot Noir: Barden, The Hilt, Kistler, Occidental, Williams Selyem
House of Roederer: An Exploration of Biodynamic Champagne
The World’s Rarest Coffees: A Tasting with Two Coffee Sommeliers
Central Coast Superstars: Aleksander Estate, Barden, Crown Point, Daou, Jonata, Margerum
Super Tuscan Legend: Solaia

Elite Dinners
Saturday, May 23, 2020, 6:30 p.m.
Celebrity chefs pair up with select wineries to present five break-out dinners across the Resort’s stunning venues. Guests will choose from the following exclusive options:

Opus One featuring Chef Wolfgang Puck
BOND featuring Chef Josiah Citrin
Memento Mori featuring Chef Michael Mina
Dom Pérignon featuring Chef Jackson Yu
Casa Dragones Tequila featuring Chef Melissa Perello

Fire & Feast with Francis Mallmann
Sunday, May 24, 2020, 6:00 p.m.
Sparks will fly as South America’s most beloved chef Francis Mallmann brings his celebrated style to the shores of Maui. Mallmann, who has developed a cult-like following after Netflix documented his story on Chef’s Table, will pull the meal right out of the fire, which guests will enjoy alongside Uruguayan Bodega Garzón wines.
Brunch & Bubbles
Monday, May 25, 2020, 10:00 a.m.
The weekend concludes with a lavish brunch featuring only the best Champagne houses. Producers include Billecart-Salmon, Dom Pérignon, Moët & Chandon, Ruinart, and Veuve Clicquot.

Discover the full list of featured wines and spirits here.

Ticket and Accommodations Information
Guests will experience the entire schedule when they choose to book the event package. A la carte tickets are available for the Oceanfront Gala only. Guests must be age 21 years or older to attend all events. Accommodations must be reserved separately. Visit fourseasons.com/mauiclassic for more information.

The presenting sponsor for the Four Seasons Maui Wine & Food Classic is ultra-high-end luxury watchmaker Richard Mille. Additional sponsors include NetJets, Riedel, Alaska Airlines, Martin Katz, and Chef Works.

About Four Seasons Resort Maui: To learn more about the legendary resort, visit the website.

The Oregon Wine Trail to Host Spring Events in San Francisco and Seattle

February 26, 2020 by evebushman

PORTLAND, ORE. (PRWEB) – More than 50 Oregon wineries will hit the road again this spring to showcase their award-winning wines. This is the third year the Oregon Wine Board (OWB) has gathered wine stars and local artisanal food partners for the Oregon Wine Trail events. Host cities in 2020 are San Francisco (March 4) and Seattle (May 11). The all-day events include an industry masterclass and walk-around tasting for media and trade, followed by a consumer tasting in the evening.

What: Oregon Wine Trail, San Francisco

When: March 4, 2020

12:30-2:00PM -Trade & Media Masterclass
1:30-4:30PM – Trade & Media Walkaround Tasting
6:00-8:30PM – Consumer Walkaround Tasting

Where: Terra Gallery: 511 Harrison Street San Francisco, CA 94105

Trade & Media registration: https://trade-owtsf.eventbrite.com

Consumers tickets for purchase at: https://www.oregonwine.org/trail
$75 Early bird / $95 general admission

Click here for a list of participating wineries in San Francisco: https://www.oregonwine.org/trail/sf/#wineries

What: Oregon Wine Trail, Seattle

When: May 11, 2020

12:30-2:00PM -Trade & Media Masterclass
1:30-4:30PM – Trade & Media Walkaround Tasting
6:00-8:30PM – Consumer Walkaround Tasting

Where: Block 41: 115 Bell Street, Seattle, WA 98121

Trade & Media registration: https://trade-owtseattle.eventbrite.com

Consumers tickets for purchase at: https://www.oregonwine.org/trail
$75 Early bird / $95 general admission

Click here for a list of participating wineries in Seattle: https://www.oregonwine.org/trail/seattle/#wineries

The 2020 masterclasses will be hosted by Bree Stock, MW, OWB education manager; Chris Tanghe, MS, chief instructor at Guild of Sommeliers; and Evan Goldstein, MS, president & chief education officer of Full Circle Wine Solutions.

The San Francisco masterclass, Mastering Willamette Valley Wines, will take a look at seven AVAs, each defined by unique soils, climate influences and subtly different winemaking philosophies, viewed through the lens of various Willamette Pinot Noirs and Chardonnays.

In Seattle, the masterclass, Mastering Southern Oregon Wines, will explore the region’s diverse climates, soils and terroirs, plus emerging varieties in Southern Oregon.

Participating artisanal culinary partners include: Olympia Provisions (https://www.olympiaprovisions.com), the Oregon Cheese Guild (http://oregoncheeseguild.org) and Som Cordials (https://somcordial.com), together with charity partner for San Francisco, 18 Reasons (https://18reasons.org).

“Oregon is one of the most exciting wine regions in the U.S., and buyers and wine lovers alike are well versed in what makes Oregon wines special. The Oregon Wine Trail events introduce the winemakers behind those wines who share their passion with on-premise and retail buyers, as well as with consumers in wine-loving cities like San Francisco and Seattle,” notes Sally Murdoch, Oregon Wine Board communications manager.

With 793 wineries growing 82 grape varieties in over 1,000 vineyards, Oregon offers diversity and premium quality wines. Oregon wine sales were $607 million in 2018, a 4% increase over the prior year, according to the annual Vineyard and Winery Report, gathered by the Institute for Policy Research and Engagement (IPRE) at the University of Oregon. Nielsen data for the year ended July 13, 2019 shows U.S. retail sales of Oregon wine, measured in dollars, rising 13.8%. This is in contrast to the total table wine category’s performance of 0.9% growth for the same period.

The Oregon Wine Board is a semi-independent Oregon state agency managing marketing, research and education initiatives that support and advance the Oregon wine and wine grape industry. The Board works on behalf of all Oregon wineries and independent growers throughout the state’s diverse winegrowing regions. Visit http://www.oregonwine.org.

Vintage Eve Circa April 2017: Cork Dork by Bianca Bosker, Reviewed by Wine Geek Eve

February 25, 2020 by evebushman

My first thought when I picked up Bianca Bosker’s Cork Dork tale was oh boy, I was going to learn some new tricks here. Three hundred pages later I not only learned a cellar full of tricks but also felt a whole lot better about being a wine geek myself. Bosker’s cork dorkiness went way past mine because in one year to my ten she had risen from novice to passing the Certified Exam given by the Court of Master Sommeliers, one of if not the most respected sommelier certification programs available in the world.

Cork Dork, photo from Copperfield’s Books.

As my wine 101 columns have covered some of what Bosker writes I will limit what I share to what may be new to readers, especially those interested in being a cork dork/sommelier:

Share time with a wine mentor, someone with greater knowledge than your own, to learn from.

Wait for that epiphany moment, Bosker’s was in watching a blind tasting and being taken aback in all that can be determined such as a new vs. old world wine, the varietal, vintage year and grape(s).

If you are interested in Court know that there is no class – you are given a reading list of 11 books to study. Three of the 11 are wine encyclopedias. There are 17 steps alone that are needed to successfully pour a glass of wine…and 95% of people fail their first try at the exam.

Developing a “sense memory” is something I’ve already done, but Bosker explains new ways to develop your senses beyond sniffing your spice rack or garden.

Assign words and make associations to aromas to help you recall them.

You will learn that viscosity comes from sugar, acidity produces saliva on the tongue, alcohol leaves a burn…and so on.

You may need to adjust your habits for wine tasting. Brushing your teeth and drinking your coffee several hours before tasting wine is logical, but rinsing your mouth with a white wine may be less obvious.

There is a long list of “don’ts” imposed by the Court. Those can be adjusted, logically, depending on the type of establishment you will be working for. Restaurants have their own rules.

If you are interested in all things olfactory and the importance of detecting aroma, Bosker covers this at length, including scientific study. Olfactory training is just as important, if not more so, than detecting flavors. We read about the Aroma Wheel invented by Ann Noble, wine tasting that is taught in primary French schools, paying $800 for an olfactory seminar and putting a sample, say a pineapple spear, directly into a glass of white wine – all for the sake of wine education.

Of course a sommelier has to be aware of wine prices. Not only because they may have never afforded the same wine they may find themselves trying to sell – and have to know everything about it anyway – but also to gauge the comfort zone of diners. (There seems to be a lot of “wine profiling” going on behind our backs when we go out to dinner!)

If you can attend free events as a budding somm, or a writer, do it. This is training at its best. If you can get into a wine “orgy” like the La Paulee Burgundy fest that Bosker scores, you may see so much decadence – drinking rare and/or high dollar wines to excess while taking “wino selfies” – that you will gladly return to the freebie tastings that truly let you sit back, relax and educate your palate.

In conclusion, after her year Bosker submits to a type of MRI where she tastes wine via a tube – no color and no odor can be detected. Her MRI results, showing high levels of brain activity – were common to other sommeliers while the test group – the novices – were not as active. Read the book to see what this proves. But suffice it to say, I’m going to keep studying wine to try to get where Bosker and her colleagues are.

From Press Release

Amateur drinker and professional reporter Bianca Bosker didn’t know much about wine until she infiltrated a group of New York sommeliers who could, after a single sip, identify the grape a bottle was made from, the year, and where it was produced, within acres. Impressed by their sensory powers, she set out to discover what drove their obsession and whether she too could become a “cork dork.”

Her hedonistic journey, recounted in CORK DORK: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste (Penguin Paperback Original; March 28), takes readers inside Michelin-starred dining rooms, blind tasting groups, a mass market wine factory where flavor scientists reign, wine “orgies,” and Bianca’s brain (via an fMRI machine), answering: What’s the big deal about wine? Are palates born or made? Can tasting better lead to living better?

Bianca Bosker is an award-winning journalist who has written about food, wine, architecture, and technology for The New Yorker online, The Atlantic, T: The New York Times Style Magazine, Food & Wine, The Wall Street Journal, The Guardian, and The New Republic. The former executive tech editor of The Huffington Post, she is also the author of Original Copies: Architectural Mimicry in Contemporary China (University of Hawaii Press, 2013).

‘International Volcanic Wine Conference’ To Be Held In Berlin, Tuesday May 26, 2020

December 26, 2019 by evebushman

NEW YORK (PRWEB) – John Szabo, Master Sommelier and award-winning author, together with Volcanic Wines International (VWI) is proud to announce the 3rd annual ‘International Volcanic Wine Conference (IVWC)’, to be held in Berlin, Tuesday, May 26, 2020. The event follows the highly successful conferences, held in New York the past 2 years, and Szabo’s acclaimed book on the subject, ‘Volcanic Wines: Salt, Grit and Power,’ published in 2016. VWI is honored to be working with Organize Communications, based in the German-speaking markets of Austria, Switzerland, and Germany, to help us coordinate and manage IVWC3 in Berlin.

The IVWC, going into its third year, aims to continue its mission of establishing a volcanic wine movement, and provide educational and promotional opportunities for volcanic wine producers internationally. The conference acts as a catalyst and facilitator, bringing together all of the world’s volcanic regions and wines, that while incredibly diverse, represent a unique category of wines produced under some of the most extreme viticultural conditions on the planet. The annual conference also aims to continue to establish the ‘Volcanic Wine Classification’ as a premium category of high quality, terroir-driven wines with a true sense of place.

This past year’s 2019 conference in New York brought together producers from all over the world, including Armenia, France, Germany, Greece, Israel, Italy, Portugal, Spain, South America and the US, helping raise the profile of volcanic wines. Exclusively for qualifying wine trade and media, industry professionals had the opportunity to sample wines from close to 70 wineries from 23 different volcanic wine regions and engage with some of the world’s leading volcanic wine experts.

“The Soave Consortium has always believed in the need of creating a specific category to identify volcanic wines and their unique characteristics,” says Sandro Gini, Soave Consortium President. “We are also excited to be joining forces with our neighbors in Vesuvio and Santorini for a joint cooperation in promoting volcanic wines in Europe and the opportunity to participate in the Berlin conference.”

The IVWC began with an opening presentation hosted by John Szabo and Benoît Marsan Ph.D., Chemistry Professor at the Université du Québec in Montréal. Szabo and Marsan presented the results of their joint research study related to minerality. “It was a terrific opportunity to take a deep dive into the complex interaction between vines and volcanic soils, both through tasting and talking with vintners from around the world,” said Tara Q Thomas, Executive Editor of Wine & Spirits Magazine. “The session with Professor Marsan, who gave us a crash course in inorganic chemistry, was an extra bonus, offering us a deeper understanding of the many ways soil chemistry can affect what we taste in our glasses.”

Regional seminars included “Earth, Ash and Fire: Three Decades of Galardi from the Roccamonfina Volcano,” sponsored by The Winebow Group; “Soave, A Volcanic Agricultural Heritage,” sponsored by the Consorzio Tutela Vino Soave; and “Vesuvius Lacryma Christi Stories,” sponsored by the Vesuvio DOP Consorzio Tutela Vini.

“It was a great event, offering insight into the world of volcanic wines,” said Tara Empson, CEO of Empson USA, which represented Soave producer Tenuta Corte Giacobbe Dal Cero. “The seminars tied together the many factors that help shape and characterize these remarkable wines. The grand tasting was diverse, as there were producers from many parts of the world, which helped attendees understand the similarities and differences of their wines.”

“It’s exciting to see how the volcanic wine movement — and the annual conference — continue to gain traction,” said John Szabo MS. I look forward to carrying on our mission to elevate the volcanic wine category in the eyes, and palates, of industry professionals as well as wine lovers at next year’s conference in Berlin.”

For more information and the latest updates, visit Volcanic Wines International’s official website, and follow VWI’s Facebook (Volcanic Wines International) and Instagram (@volcanicwines_intl) pages. Additional details regarding the conference, including confirmed participants and seminar schedules, will be announced soon.

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.

About Volcanic Wines International (VWI)
The mission of Volcanic Wines International is to take the leading role in defining and establishing a Volcanic Wine Movement, and to provide educational and promotional opportunities for volcanic wine producers internationally. Volcanic Wines International also plans to establish the volcanic wine brand as a premium category of high quality wines with a true sense of place.

COURT OF MASTER SOMMELIERS, AMERICAS WELCOMES SEVEN MASTER SOMMELIERS TO ITS PRESTIGIOUS RANKS

October 17, 2019 by evebushman

St. Louis, MO – The Court of Master Sommeliers, Americas ™ is proud to welcome seven members to the organization: Nick Davis, Medium Plus, Seattle, WA; Mariya Kovacheva, Pernod Ricard, West Palm Beach, FL; Justin Moore, Vetri Cucina, Las Vegas, NV; Vincent Morrow, ONE65, San Francisco, CA; Joshua Orr, Broadbent Selections, San Diego, CA; Jeremy Shanker, Michael Mina, San Francisco, CA; and Jill Zimorski, Champagne Specialist Representing Moet Hennessy Champagne Portfolio, Chicago, IL.

Recently 150 individuals from 22 states and Canada attempted the Master Sommelier Diploma Examination proctored by the Court of Master Sommeliers, Americas. The seven noted above, successfully displayed mastery and met the qualification to be awarded the title Master Sommelier. The results were announced at the Krug Reception on September 11^th at the Four Seasons Resort in St. Louis, Missouri.

“The examinations are an opportunity for our candidates to shine as they demonstrate their mastery of our beverage service industry,” said Devon Broglie, MS, Chairman of the Court of Master Sommeliers, Americas. “It is inspiring to see their dedication to rigorous study and preparation on display during the examination days.”

Following the celebration of our new members, Broglie reflected on the challenges facing the organization and thanked the Examination Committee for its tireless work to provide a rigorous, exacting and fair examination consistent with the Court’s peerless Master Sommelier credential.

“We have made great strides to become a stronger organization over the past year,” Broglie said. “We have improved the security of our examinations, strengthened our ethical principles, and we continue our commitment to leading the industry with integrity as we celebrate new Master Sommeliers and mentor all those still striving to attain the goal.”

The Master Sommelier Diploma is the highest distinction a professional can attain in the beverage service industry. The Master Sommelier Diploma Examination consists of three sections: a verbal theory examination, a wine assessment exercise using the Deductive Tasting Method, and a practical component that focuses on hospitality, beverage service, salesmanship, and overall business acumen. Candidates must receive passing scores in each section to earn the highly coveted Master Sommelier title.

“The Master Sommelier Diploma Examination is extremely demanding. We applaud the efforts of all candidates who sat this fair and rigorous examination,” Broglie said. “Today we celebrate the success of these seven new Master Sommeliers and continue our commitment to mentor all candidates on their path to success as we chart the course for current and future Master Sommeliers worldwide.”

ABOUT THE COURT OF MASTER SOMMELIERS, AMERICAS

The Court of Master Sommeliers sets the global standard of excellence for beverage service within the hospitality industry with integrity, exemplary knowledge, and humility.

The Court was established in England in 1977 to encourage improved standards of beverage knowledge and service in hotels and restaurants. The first Master Sommelier Diploma Exam to be held in the United States was in 1987. The title Master Sommelier marks the highest recognition of wine and spirits knowledge, beverage service abilities, and professionalism in the hospitality trade. Education was then, and remains today, the Court’s charter.

There are four stages involved in attaining the top qualifications of Master Sommelier: 1) Introductory Sommelier Examination; 2) Certified Sommelier Examination; 3) Advanced Sommelier Examination and 4) Master Sommelier Diploma Examination. There are 171 professionals who have earned the title of Master Sommelier as part of the Americas chapter since the organization’s inception. Of those, 143 are men and 28 are women. Two hundred and sixty-two professionals worldwide have received the title of Master Sommelier since the first Master Sommelier Diploma Exam. For more information, please visit www.mastersommeliers.org.