Blood Oath Pact No 6 Kentucky Straight Bourbon Now Available

June 1, 2020 by evebushman

CHEYENNE, WYO. (PRWEB) – Blood Oath Pact 6 – Kentucky Straight Bourbon Whiskey is the 6th release of Lux Row Distillers’ Blood Oath Series. The Blood Oath Series is an annually released series of blended bourbons that change recipes on each new release. Their latest, 5th pact, was extremely popular, so this new release is highly anticipated by bourbon-heads worldwide. The upcoming Blood Oath Pact 6 is a combination of 14-Year Extra-Aged Rye Bourbon, 8-Year Rye Bourbon, and 7-Year Rye Bourbon finished in Cognac Barrels. Blood Oath Pact 6 is a bottle your mouth will remember forever, starting with a nose of light caramel and toasted sugar and blossoming into tasting notes of spiced raisins and dark berries followed by a crème brulee finish.

Photo credit: KYBourbon.com

Blood Oath Pact 6’s head distiller and master blender John Rempe is a Certified Food Scientist with over 20 years of experience in the distillation of spirits. Rempe created other known brands like David Nicholson Reserve, Rebel Yell 10-Year, and the Ultra-Premium Blood Oath Series. But Rempe’s Blood Oath Pact 6 takes premium whiskey to an entirely new level. The oath taken by Lux Row Distillers and John Rempe is a promise to seek out bourbons that are rare and wonderful, yet forgotten. Blending these sought-after bourbons makes for a whole new whiskey that’s unimaginably good. Lux Row Distillers is over 18,000 square feet, and has six barrel warehouses capable of producing 50 thousand barrels of whiskey annually.

As America’s largest online premium spirits marketplace, CaskCartel.com guarantees the delivery of every Blood Oath Pact 6 bottle ordered. Lux Row Distillers will be holding 1,400 bottles of this one-time limited-edition release for a future trilogy set, which will be the only other time you’ll be able to buy Blood Oath Pact 6. As this is the only time you’ll be able to experience this one-time-only release, don’t hesitate to order your bottle today. With easy mobile friendly online ordering and doorstep delivery, let CaskCartel.com bring this Blood Oath Pact 6 – Kentucky Straight Bourbon Whiskey straight to you.

About Luxco Distillery
Luxco, Inc. is a privately owned producer and marketer of distilled beverages and liqueurs. Luxco was born of humble beginnings back in 1958 when Paul A. Lux and David Sherman Sr. established the David Sherman Corporation (DSC) as a private label bottler to serve the needs of distributors, wholesalers and retailers. Since that time, the company has quietly and patiently grown into a leading producer, bottler, importer and marketer with an impressive portfolio of beverage brands. Formerly called the David Sherman Corporation, the company was renamed in 2006 as a tribute to their founder, Paul Lux. Luxco is a consumer products company that is mindful of the past, yet focused on the future. Their mission is to meet the needs and exceed the expectations of their consumers, associates and business partners through optimized resources, incomparable service and an innovative brand portfolio.

About Cask Cartel
Cask Cartel is America’s #1 online premium spirits marketplace. Featured and seen in Rolling Stone, Men’s Journal and Us Weekly Magazines. The company prides itself of having the largest marketplace in the world giving access to over 6000+ products. Combined with a superior customer service experience this makes them the leader in the alcohol beverage industry. Cask Cartel has extensive partners and relationships with producers, brands and the licensed local retailers which grant consumers online access to new arrivals, limited productions and allocated items. Their online Marketplace transforms the way premium spirits are shopped sold and fulfilled by creating a network of the largest network of liquor selections available online.

Twisted Roots Wine branches off into creating hard cider

October 13, 2019 by evebushman

CARMEL VALLEY, Calif. — Winemaker Josh Ruiz insists he began bottling hard cider out of necessity. So naturally, he believes it’s necessary that we drink it.

The longtime owner and vintner at Twisted Roots Wine has branched out (literally) into fermented apples, culminating in the birth of Twisted Roots Hard Cider.

Ruiz and his wife Julie sensed a growing market for a light, crisp, easy-drinking cider — once a favored beverage in colonial America until Prohibition destroyed the industry. Hard cider has exploded in growth in the U.S. over the past few years, buoyed by an adventurous, health-conscious younger set, and the fact that cider (unlike beer) is gluten-free.

The couple spent time researching the cider culture in England, and found that it varied greatly depending on the region, the weather and the fruit, just like wine.

They wanted to create the antithesis of a typical American cider that is often over-carbonated and sweet — something Ruiz called “candy apple ciders.”

“People were ready for something else, especially those who love our wines.”

So they created Twisted Roots Hard Cider, a light, crisp beverage that is low in sugar and carbs — “something clean, simple and refreshing.”

Twisted Roots uses a combination of ﬁve fresh apple varieties, each of which add unique elements to the ﬁnished product:

Golden Russets enhance the bouquet and aromatics, and contribute complexity and fruit ﬂavor Granny Smiths add tannic structure and tartness, adding to the mouthfeel Galas help deliver a clean, refreshing ﬁnish Fujis lend just the right amount of sweetness Red Delicious bring rich mouth-feel and a distinctly apple aromatic quality Twisted Roots Hard Cider has 6 percent alcohol, and a 22-ounce serving contains only 140 calories. For Ruiz, the beauty of making a hard cider without high amounts of sugar and carbohydrates?

You can drink more of it!

Tastings of Twisted Roots Hard Cider are available at the wine tasting room in Carmel Valley, 12 Del Fino Place. For information or to purchase bottles online, visit www.twistedrootshardcider.com or call 594-8282.

Vintage Eve Circa 5/2016: Elevating Zinfandel via Winela.com

April 30, 2019 by evebushman

Elevating Zinfandel was a tasting event I attended, once again put on by WineLa.com, in which the guest could not only sample an array of California “Zin” (the common abbreviation), but by doing so elevate the senses as only one can that attends a single varietal tasting.

Eve and WineLA.com founder Ian Blackburn

For wine 101ers I’ve found one of the best way to educate the palate is to either taste through a flight or more of the same variety, or in tastings organized by entities such as WineLA to taste similar wines, like their (now past) Burgundy vs. Pinot Noir on 5/28. The taster then has an opportunity to learn and then discern the differences in terroir (the common term denoting where the wine was made, so as to include weather, soil, terrain, etc.) as their palate adjusts.

Though host Ian Blackburn may have chosen the term “elevate” as he had chosen some of the finest expressions of Zin, the lesson is still learned:

WineLA has teamed up with some of the worlds best Zinfandel Producers to bring you “Elevating Zinfandel”! An event geared on showcasing the “Crème de la crème” of the Zinfandel community in one fabulous location. With beautiful breads and snacks provided by La Brea Bakery Cafe, you will have the chance to meet with the wine producers as well as purchase some of these exclusive wines.

For me in this tasting, though I bow to the wealth of experience tasting Zin that my Contributing Editor Michael Perlis has had as he is the true Zin Fan (as his email, MichaelTheZinFan@aol.com, suggests) and knew many of the winemakers Blackburn rallied for the event, the subtle differences I could pick out (dark fruit, earth, mouthfeel and spice) helped me select my favorites in bold below.

Wine List

Bedrock (most of these wines, all blends, started with at least 40% Zin.)

Evangelho Vineyard Heritage Wine 2014

Bedrock Vineyards Heritage Wine 2014

Nervo Ranch Heritage Wine 2014

Old Vine Zinfandel 2014

Beekeeper (Ian Blackburn’s own wine made alongside winemaker Clay Mauritson who was also in attendance pouring his own label.)

Zinfandel, Madrone Spring Vineyard, Rockpile 2013
Zinfandel, Montecillo Vineyard, Sonoma Valley 2014

Robert Biale Vineyards (I’ve seen this label frequently during my staff lunches…brought by Michael Perlis)

Black Chicken Zinfandel Napa Valley 2014
Founding Farmers Zinfandel Napa Valley 2014
Grande Vineyard Zinfandel Napa Valley 2013
Old Kraft Vineyard Zinfandel St. Helena 2013

Brown Estates

Zinfandel, Napa Valley 2014
Mickey’s Block Zinfandel, Napa Valley 2014

Zinfandel Rosé 2015 (a crowd fave, and a great palate refresher for me.)

Chase Cellars

Hayne Vineyard Zinfandel-St Helena, Napa Valley 2013
Hayne Vineyard Zinfandel-St Helena, Napa Valley 2012

Hayne Vineyard Zinfandel-St Helena, Napa Valley 2011

Hendry

Hendry Blocks 7 & 22 Zinfandel
Hendry Block 28 Zinfandel
Mike & Molly Zinfandel

Jeff Cohn Cellars

Zinfandel, Shake Ridge Vineyard 2013
Zinfandel, St. Peter’s Church 2013
Zinfandel, Hayne Vineyard 2013
Zinfandel, Sweetwater Springs 2012

Martinelli (Another Perlis fave and was often covered for Eve’s Wine 101 by contributor Rick Fraga during his tenure with the winery.)

Giuseppe & Luisa Zinfandel 2014
Lolita Ranch, Russian River Valley, Zinfandel 2012
Vellutini Ranch Zinfandel 2012

Mauritson

Rockpile “Rockpile Ridge Vineyard” Zinfandel 2014
Rockpile “Cemetery Vineyard” Zinfandel 2014

Quivira (wine creek)

Black Boar Zinfandel, Dry Creek Valley 2013
Zinfandel, Dry Creek Valley 2013

Rafanelli

Zinfandel, Dry Creek Valley 2013

Ridge Wines

Geyserville Zinfandel Blend, Alexander Valley 2014
Zinfandel, Dusi Ranch, Paso Robles 2014
Zinfandel Blend, Lytton Springs, Dry Creek Valley 2013

East Bench Zinfandel, Dry Creek Valley 2014

Seghesio (A Wine Spectator previous designate of wine – a Zin – of the year.)

Cortina Zinfandel 2013
Old Vine Zinfandel 2013
Rockpile Zinfandel 2013

Turley (Not usual to find Turley “cult” wines at an event, or the lovely Director of Sales and Marketing Christina Turley pouring them, this was a real treat for me that I thoroughly enjoyed. And yet another wine that Perlis introduced me to years ago.)

Juvenile Zinfandel, California 2014
Kirschenmann Vineyard Zinfandel, Lodi 2014
Dusi Vineyard Zinfandel, Paso Robles 2014
Rattlesnake Ridge Zinfandel, Howell Mountain 2014

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Perlis Picks: Stone Edge Farm Estate Vineyards and Winery

January 12, 2019 by Michael Perlis

Let me make this perfectly clear: I have nothing against Cabernet Sauvignon. While our own personal wine journey has taken us primarily down the Zinfandel and Rhone paths, we definitely recognize Cabernet’s place in the pantheon of great wine grapes. Most of our wine trips tend to focus on our favorite varietals, but we have no aversion to expanding those choices. So when our friends gave us a certificate for a tasting at Stone Edge Farm Estate Vineyards & Winery we were happy to do just that.

Stone Edge Farm actually owns three vineyards – Stone Edge, Mount Pisgah and Silver Cloud, which are managed organically by the renowned Phil Coturri.

The Stone Edge Vineyard property at the base of Sonoma Mountain was acquired by Mac and Leslie McQuown in 1995. The property has the distinction of having been owned by Nicholas Carriger, who came to Sonoma from Missouri in 1847. When he planted here, he became the first American to grow wine grapes in Sonoma Valley.

Mac McQuown had his own distinction, not only as a very successful businessman and entrepreneur, but also in the wine industry, having been a founder of both Chalone and Carmenet wineries.

Winemaker Jeff Baker, who was also a partner at Carmenet, joined the McQuowns with his Mount Pisgah Vineyard in the Mayacamas Mountains. Eventually they formed Stone Edge Farm Estate Vineyards & Winery in 2004.

The Silver Cloud Vineyard is in the Moon Mountain District just north of the Mount Pisgah vineyard, up in the Mayacamas Mountains where Sonoma County borders Napa County. The tasting room is on the Silver Cloud property and it is aptly named, being at a high elevation seemingly close to the clouds. It’s a long, winding and narrow road; they recommend you hire a driver. Please don’t go all the way up there without making an appointment first.

Karen and I had plans to head into Napa (more on this in a future article) so we chose that morning to pay Stone Edge Farm a visit.

We parked and were met by Philippe Thibault, Stone Edge Farm’s Director of Hospitality, who gave us a tour of this amazing mountain property and led our tasting.

Stone Edge Farm makes three wines: a Sauvignon Blanc a Bordeaux blend called “Surround” and their flagship Cabernet Sauvignon.

We tasted the 2016 Sauvignon Blanc [actually an 80/20 blend of Sauvignon Blanc and Semillon], two vintages of the Surround blend [2009 and 2014] and the 2013 Cabernet Sauvignon.

My impressions were that these wines are designed to showcase the fruit but to not overpower the palate. Sometimes wines are referred to as “food wines” because they just don’t stand on their own and need food to make them work. That was not the case here. The wines all drank beautifully on their own but the experience was definitely enhanced by the charcuterie that was provided.

The Cabernet Sauvignon in particular made a special impression. I am not one for complicated tasting notes, but I did comment specifically about the mouthfeel of this wine, the way it magically spread across my tongue and then dissipated. I actually said “…like a cloud” before I remembered we were at the Silver Cloud Vineyard.

As I’m sure you’ve noticed, the name is Stone Edge Farm. The entire operation is built around sustainability and includes 16 acres that are organically farmed just west of downtown Sonoma. There is a 30-seat private dining room called Edge where their culinary director pairs the Stone Edge Farm wines with seasonal dishes.

Just to wrap up – Thank you so much Philippe Thibault for being such an engaging host. This is definitely a winery to check out when you are looking for an elevated experience, both in location and in wine. But remember: Make an appointment!

Stone Edge Farm Estate Vineyards & Winery

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.

Wine 101ers Get: AUSTRALIA UP CLOSE Part One

June 9, 2017 by evebushman

With a geographical size similar to the US and distinct climates, soils and terroirs, its no surprise that Australia boasts an array of wine styles, regions and grape varieties for you to experience.

This was an intriguing teaser to a recent Australian wine event I attended. I went in knowing very little about Australian white wines so I signed up for their seminar, and then knew I would enjoy the walk around tasting to get my fill of the wines I was more familiar with: Shiraz, Cabernet Sauvignons and many Bordeaux and Rhone blends.

SEMINAR – White Wines: Unique Expressions of Australian Riesling, Semillon and Chardonnay

Australia is blessed with regions and climates that can produce truly world-class wines from the noblest of vines. Discover the many exciting expressions of Riesling, Semillon and Chardonnay being produced across Australia’s diverse wine regions. Presented by special guests and winemakers, and moderated by Wine Australia.

Our Seminar Panelists

Fahara Zamorano – Head Sommelier, Gwen LA; Matt Kaner – Owner, Bar Covell & Augustine; Kyle Meyer – Wine Exchange; Bruce Tyrrell – Tyrrell’s Wines; Jeff Burch – Howard Park Wines; Jeff McWilliam – McWilliam’s Wines; Mark Davidson, Wine Australia (Moderator).

Seminar Wines – Flavors and Aromas separated by ;

Tyrrell’s Vat 1 Hunter Semillon Hunter Valley 2011 – Green apple, pineapple lemon zest, Mandarin orange and white pepper all on the nose; with lemon-lime, bruised apple and a medium acidity on the palate. 90 Eve pts.

Brokenwood ILR Reserve Semillon Hunter Valley 2009 – I smelled apple, pear, fresh lemon, pears in light syrup; then tasted bright and tangy fresh fruit – same as those I found on the nose. 90 Eve pts.

Ashbrook Estate Semillon Margaret River 2015 – Perfumy aroma, then bruised yellow apple, cream and a pale hint of cinnamon; viscous on the mouth, as well as slightly paler fruit and a long finish. 90 Eve pts.

Silkman Estate Semillon Hunter Valley 2015 – Lemon, toast, grapefruit and unsalted butter on the nose; followed by tart apple and limeade on the palate. 90 Eve pts.

Pewsey Vale Contours Riesling Eden Valley 2011 – Fruit cocktail, green grass to yellow hay, floral and bright; that same bright quality came through on the taste as well as lemon, grass, acidity, bone dry. 90 Eve pts.

Grosset Polish Hill Riesling Clare Valley 2016 – Bright aromas of pears and kiwi fruit; followed by lemon, orange and steel on the palate. 90 Eve pts.

Frankland Estate Isolation Ridge Riesling Frankland River 2015 – Green apple, crushed green leaves and a whiff of orange on the nose; the palate was very sharp citrus fruit: lemon and orange, a slight viscosity and a long dry finish. 90 Eve pts.

Pressing Matters R9 Riesling Tasmania 2015 – My favorite of all the white wines I tasted with aromas of sweet orange blossoms, apple pie and a bit of cream; then came a slightly sweet and lingering fresh lemon-lime fruit on the mouth. 91 Eve pts. (All of the Riesling shared the same bone dry quality, except this expression from Tasmania.)

McWilliam’s 842 Chardonnay Tumbarumba 2013 – Fresh oak, honey, barnyard, earth, citrus, butter and white pepper on the nose; then the taste was tart, some oak and apple. 91 Eve pts.

Moorooduc Estate Chardonnay Mornington Peninsula 2012 – Earthy, dried apple, butter, clove and steely; then bruised apple, tart with medium acid. 90 Eve pts.

Howard Park Miamup Chardonnay Margaret River 2015 – Toast, lemon, cream, and a general feeling of being in a sweet floral garden; the flavors were bright, tart and citrusy with a medium acidity and long finish. 89 Eve pts.

Shaw + Smith M3 Chardonnay Adelaide Hills 2014 – Creamery butter, lemon and green fields; then that same lemon on the mouth, but light, and a leaner acidity. 89 Eve pts.

What I Learned From Our Panelists and the White Wine Tasting

One of our panelists stated that if you remotely expect that a Semillon from Australia would taste like one from Bordeaux, France you would be dead wrong. If you thought that a Riesling from Australia would taste like its German counterpart you would be equally wrong. My tasting notes above probably express this.

Australia is considered a New World wine area, however, Meyer would like us to see their wines as truly old world, but with an edge. The vines are very old, the area is larger than Europe and Phylloxera has never hit them.

The 12 elite wineries in “Australia’s First Families of Wine” group have several criteria to meet including their dedication to promote Australian wine to the global market, 100% family owned and have to have at least a 20 year vertical.

Next week I will run part two of the tasting, the reds I got to try, on June 16 here on this blog.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Écluse Wines Take Home Three Double Gold Medals in 2017 SF Chronicle Wine Competition

February 27, 2017 by evebushman

Écluse Wines, a boutique, family owned winery located on Kiler Canyon Road on the Westside of Paso Robles was awarded three Double Gold medals and four Gold Medals in the 2017 San Francisco Chronicle Wine Competition. The competition is the largest in the United States, attracting more than 7,000 entries from 28 states this year.

Results announced earlier this week gave the 2014 Cabernet Sauvignon a Double Gold medal – the only Cabernet to earn this distinction in its class in the $39-$42.99 suggested retail price (SRP) category. The 2014 Cabernet Sauvignon showcases enticing bright cherry aromas leading to dark fruit, currants and a hint of espresso on the palate for an elegant and luscious finish.

“The 2014 wines are complex and showcase layers of flavors unique to our vineyard,” said Pam Lock, proprietor. “We are honored that nearly 67 judges from across the United States feel the same as our customers, and that our wines continue to earn high scores across the board.”

Écluse Wines also received a Double Gold medal for their 2014 Petite Sirah, which begins with black plums, blackberry and caramel with a velvety richness and spice on the mid-palate and a long, lingering finish. The other Double Gold winner was the 2014 Zinfandel, which begins with aromas of bright red fruit and hints of oak and vanilla. These flavors continue on the palate with notes of cassis and blackberry, a full mouthfeel and an incredibly smooth finish.

The winery also took home four Gold medals for the following: the 2014 Ensemble, a blend of Cabernet Sauvignon, Merlot, Petit Verdot and Malbec; the 2014 Improv, a blend of Petit Verdot, Merlot, Petite Sirah and Syrah; the 2014 Insider, a blend of Cabernet Franc, Merlot and Cabernet Sauvignon; and the 2014 Rendition, a blend of Grenache, Syrah and Mourvèdre. Écluse also scooped up two Silver awards, one for their Blind Dog Midnight Run Cuvee and the other for their 2014 Lock Vineyard Syrah.

“Since we began entering the San Francisco Chronicle Wine Competition in 2008 our results have been consistent, every wine we have entered has medaled. In 2011 our 2008 Cabernet Sauvignon won the sweepstakes award for Best Red. It’s great exposure and an honor for our small brand,” Lock concluded.

Écluse Wines are crafted from their 30-acre Lock Vineyard. Known for producing some of Paso Robles most sought-after grapes and terroir driven wines, proprietors Pam and Steve Lock are dedicated to making small, limited production award-winning wines. Wine enthusiasts interested in tasting these award-winning wines may visit the Écluse tasting room Friday, Saturday and Sunday from 11 am – 4 pm or order online at www.eclusewines.com.

Vintage Eve Circa April 2012: Music and Wine Come Together via Brittney Westover

October 11, 2016 by evebushman

This week readers get their wine paired with song…in the name of voice teacher, bartender, cocktail server and former Santa Clarita resident, Brittney Westover. You may know Brittney from her time bartending at Roman Holiday Wine Lounge, or teaching voice at our popular VIBE Performing Arts Studios. I know both places…and have been lucky enough to hear Brittney sing myself. I will never forget how she brought me to tears at last year’s Vine 2 Wine Classic, when I stopped working long enough to hear her sing opera.

Brittney, tell Beacon readers IF there is a connection between a love of wine and a love of music. My theory is that if one stops to smell the flowers, aka think about the wine they are drinking or the music they are listening to, that their awareness of all life’s beauty is more apparent to them. Does that make sense?

That makes a lot of sense to me, Eve. I think it’s different for each individual, but for me, enjoying a great glass of wine while listening to music that moves me is like doubling my pleasure, doubling the fun! Consuming delectable beverages can enhance my music-listening experience, and vice versa as well. There are also times when I like to enjoy them separately so that I can really pay attention to one thing at a time, and appreciate it for just what it is. But like you said, it’s your awareness that gives you a sense of connection and appreciation for all the beautiful and pleasurable things life has to offer. I feel very blessed to have that awareness in so many aspects of my life.

Having moved recently from Santa Clarita to Pasadena you picked up a new job at Raymond Restaurant and Bar 1886 in South Pasadena. What do you like about the bar menu there that will tempt us to drive out?

Well, Eve, I have to say that I am thoroughly impressed by Bar 1886’s cocktail program. In addition to an extensive wine list and 3 rotating beers on tap from local breweries, the bar rolls out a seasonal cocktails list that will knock your socks off.

The ice alone is enough to give me goosebumps, as it is hand-harvested in huge cubes or shaved thinly to top off drinks like a snow cone mound. But the mixologists there are really talented, and they don’t mess around! They infuse their own liquor with unique ingredients (try Horseradish Vodka in their signature Bloody Marys and Peanut Butter Bourbon in the Honey Nut Old-Fashioned) and create their own house-made syrups from ingredients like chamomile or cinnamon bark.

They even have “beer cocktails” like this spring’s “Wild Orchid,” created by bartender Brady Weise, which is comprised of Pisco, White Vermouth, Grand Marnier, and Hefeweissen, thrown and served up with a wild orchid garnish.

Flaming garnishes are also common and an unforgettable presentation. I think my favorite cocktail this spring might be Garrett McKechnie’s “El Galgo,” or the Spanish Greyhound, which is made with Serrano chili-infused Chichicapa (a smokey single-village mezcal), homemade agave liquor, and white grapefruit juice. It is spicy, smoky, salty, and sweet, all at once. The combination of flavors is just sensational.

And if you’re hungry, there are plenty of gourmet gastro-pub style snacks you can share off the bar menu, like their famous Pork Belly, cured, pressed, & crisped, Griddled Cheese Sandwich with Taleggio and Jalapeño Jelly, or Grilled Octopus with pineapple, coconut, and ponzu.

If you come for Parlour Hour Monday-Friday between 5-7 pm, you will find a $4 beer, $5 glasses of house red and house white wine, a $6 champagne punch, and a $7 featured craft cocktail. During Parlour Hour, all food off the Bar Menu is $2 off. Honestly, what’s NOT to like about this place??

I’ve been a fan of all that Andrea Vibe has accomplished over the years at VIBE. I just wish she could serve wine at the shows! What is your current class schedule there…and give us a contact number too!

I agree about the wine thing, however, since most of our performers are under age, it’s probably not appropriate! Therefore, we stick with cookies and lemonade or coffee as our refreshments after the concerts! However, I know that Andrea Vibe is a big supporter of Roman Holiday, which made it nice to work for both places.

I am proud to say that I have been teaching private voice and piano lessons, group keyboard classes, and Broadway Camps at Vibe for over 5 years now. I find teaching music to be very rewarding, especially when I get to see my students succeed onstage! I used to teach 4 days a week at Vibe, but since I recently moved to Pasadena, I have gone down to Mondays, Wednesdays, and Thursdays. On Mondays and Thursdays, I am there from 3pm-7pm, and Wednesdays I primarily teach group keyboard classes from 4-7pm. My schedule is pretty booked up right now, but if anyone is interested, I would be happy to try and squeeze you in somewhere! The phone number for Vibe Performing Arts Studios is (661) 255-7464.

I know that you’re still “on-call” at Roman Holiday Lounge and I also understand that there has been some other changes in management and personnel. What can wine drinkers that haven’t been there in awhile expect?

Yes, I am still on-call at Roman Holiday because I didn’t want to completely sever ties that I made there. I have had a lot of fun working at RH over the last 14 months, and made some very strong bonds with a lot of the staff, so I am happy that owner, Gunner Resendez, is allowing me to be on “On-Call” status.

As you know, the 64 different wines in the Argon-pressurized, self-serve Wine Station machines rotate on a pretty regular basis. This sometimes makes it difficult even for the staff to keep up, but you can always expect something new that you didn’t get to try the last time you were in! For the ladies who love sweet whites, we got a delicious new Moscato in recently called Allegro, and there is also the White Delight by our local Reyes Winery from Agua Dulce.

For those who love big bold, red blends, I can recommend the Big Easy, or Estrella Creek’s Stargazer, a smoky and jammy blend of Cabernet Sauvignon, Syrah, and Petite Syrah. One of my all-time favorite red wines that we carry is the Farnese Montepulciano d’Abruzzo, which has a nose reminiscent of smoked meats, yielding to a delicious, fruit-forward, yet well-balanced palate with a silky mouthfeel. The best Pinot Noir by far would have to be Chamisal.

And if you haven’t been to Roman Holiday in awhile, definitely check out the food menu—it has expanded to include pizzas, salads, petite paninis, and seasonal desserts.

If you’re dying for an outstanding cocktail from Roman Holiday on a day that I’m not there to make it for you, ask Ace to make you a Hot Berry Martini (he LOVES making those) or try my other favorites, the Basil Lime Gimlet or the Vanilla Sidecar. Btw, the Hot Berry Martini is easily one of the most laborious drinks to make. It requires muddling blackberries and jalapeños with Martin Miller Gin, Combier, and fresh lemon juice, and has so much pulp and seeds that it must be strained twice. Ace is totally going to kill me for recommending it! 😉 Just don’t order it on a busy Friday or Saturday night when he’s 10 cocktails deep. If Nicole is there, you should buy one for her. It’s her favorite cocktail.

And, finally, tell readers where they can hear you sing now, or in the very near future!

I plan to take a little time off to focus on recording my solo material and finishing up the country record I’ve been making out of the songs my dad wrote and left to me before he passed away. If you are interested in keeping up with all my musical endeavors, and me please feel free to visit my website at www.brittneywestover.com.

Vintage Eve Circa 10/2011: The Gift of Shai Wine

June 7, 2016 by evebushman

Shawn Shai Halahmy is a pal, and like other winemaking pals, I forget what came first, a love for their wine that developed into a friendship, or if we became friends before I tried his wine. Actually, I’m going with the former…wine does make the heart grow fonder, eh?

Shai Cellars

08 Adome

Santa Ynez Valley

65% Syrah, 35 % Cabernet Sauvignon

14.6% alcohol

230 Cases

Starting from notes on the appearance, the cork was in good condition, clean, lots of legs danced on my glass, with a dark ruby color tipped in pale magenta. The aromas I detected ran the gamut with a blast of rich plums, cherry and a hint of raspberry through to black pepper and mild astringency. Once the wine hit my mouth I got beautiful, dark, balanced fruit, tannins, enough jamminess to spread on toast or serve with dark chocolate, steak or a burger. Ending with taste bud-loving spice on the back palate and a mid-length finish. Drink now, drink later, whatever, just drink it.

90 Eve Points…was my first thought but with 91 points from The Tasting Panel Magazine in their December 2010 issue, who am I to argue? Love the mag, love the wine, not a problem there. 91 Eve Loving Points.

So what’s next for Shawn:

Yes, exciting news from Shai Cellars…

In June of 2010 I bottled my 2^nd vintage of wines. Yes wine(s)… My 2009 Adome, same blend as the 08, though a different wine, and maybe better in some ways than the 08. I’m going to wait a bit to release this. It can use some time in the bottle. (225 cases)

And a new wine, my 09 Grenache. Only 100 cases produced of this delicious wine. Great fruit, great balance, and with the right food it’s like bliss in your mouth. Available now.

Contact me direct to get your hands on some Shai…

Shai Cellars

http://shaicellars.com

Vintage Eve Circa 10/2011: Hawk and Horse Vineyards Twofer…and Then Some (02 Justin Isosceles and 08 Foxen Sea Smoke Vineyard Pinot Noir!)

May 24, 2016 by evebushman

Getting caught up on unsolicited (wines sent that I didn’t expect) and solicited (new friends that have the gift – of wine) produced this hodgepodge of tasting notes:

Hawk and Horse

http://www.hawkandhorsevineyards.com

2007 Red Hills

Lake County

Cabernet Sauvignon

14.1% alcohol

The color was a clear, beautiful ruby with slight tawny edge in one ounce tasting, purple in full glass. The nose ran from dust, white pepper, wet wood, cherry, dark plumy fruit, smoke, red licorice…very aromatic. The taste was of mellow tannins, bright mature fruit, and a little dry/dusty. And for the finish, the fruit pleasantly gave way to tannins, medium length, I’d say drink now, or wait and see if more complexity comes with age. 86 Eve pts.

2006 Red Hills

Lake County

“Latigo” Cabernet Sauvignon

“Dessert wine made from Cabernet Sauvignon wine grapes”

16.55% alcohol

A burst of deep chocolate, blackberry and white pepper on the nose was followed by a taste of vanilla and raisins, a viscous mouthfeel, very much like a Port, and a short, but not unpleasant, finish.

Justin and Foxen

http://www.justinwine.com

http://www.foxenvineyard.com

Thanks to new wine friends Molly and Derek, and my husband for taking us all to Roy’s for dinner, we were the lucky recipients of two wines from the Molly-Derek collection. (Due to the lighting, and the distraction of the great meal and service, my notes are sans color notations – too dark – and a little frugal. But, rest assured, each was given its fair due of drinking.)

Justin 02 Isosceles

Paso Robles

93% Cabernet Sauvignon, 4 % Merlot and 3% Cabernet Franc, unfiltered.

Aromas of dark, mature cherry was followed in slow succession…wait for it…of blackberry, black plum, mushrooms, and wet oak with a slight bit of eucalyptus. The taste was slightly dry, an almost dusty mouthfeel and cigar smoke that made you think of the age on the wine. But that was quickly brought to perfect balance with the slightly-sweet plum, bringing a conclusion filled with juicy jamminess.

Molly had wanted the wine decanted, but it was too late as we were halfway through the bottle. Then I remembered my Travel Vinturi in my purse, my favorite new gadget, and we tried the wine again. I then noted more mushroom, bell pepper, slightly drier, a little less fruit, more tannin, yet with nice black cherry noted by Molly. Drink now. 99 Frigging Eve pts.

08 Foxen Sea Smoke Vineyard Pinot Noir

Santa Rita Hills

Unfiltered.

Decanted 15-20 minutes. An aroma of deep fruit, mint, wet stone, anise, black pepper and black fruit followed by a taste of both the black fruit and black pepper pushing right up front, beautiful mouthfeel. Not a standard “bright cherry and stemmy” flavor that I usually note in Pinot Noirs, this Foxen was a bit of a surprise for me. And I was doubtful it was due to only 3 years in the Molly-Derek cellar… I’d say drink now, but save a bottle for next year, and the year after, and the year after that…

Visiting Greece, Via Ktima Gerovassiliou

April 29, 2016 by evebushman

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

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

Greek Wine Lesson

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

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

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

Domaine Gerovassiliou has 63 hectares of estate grapes.

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

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

A majority of the Greek wineries use indigenous grapes.

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

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

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

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

2014 Estate White

Malagousia an Assyrtico

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

2014 100% Malagousia

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

2013 Fume Sauvignon Blanc

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

2014 Chardonnay

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

2010 Viognier

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

2010 Estate Red Blend

Syrah, Merlot and Limnio

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

2008 Avaton

Limnio, Mavroudi and Mavrotragano

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

2008 Evangelo

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

2009 Late Harvest Malagousia

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

About Ktima Gerovassillou

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

http://www.gerovassiliou.gr/

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

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

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