Eve's Wine 101

Reviewing Two Wines From Mendocino

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Just received two new-to-me wines for review from new-to-me wineries. A white from Girasole and a red from Barra, both hailing from Mendocino County. And though Mendocino County wines are not new-to-me, I admit not to be totally familiar with the terroir or its wines. So this was a treat!

Girasole Vineyards 2021 Pinot Blanc, Mendocino County

13% alcohol, 100% Pinot Blanc

The tech sheet read that there are only about 425 acres of pinot blanc grown in the state of California, and their vineyards date back to the late 1970s when they began by selling the fruit to other wineries. The grapes are certified organic, hand-harvested and aged 85 days in stainless steel.

My notes: The sunflowers on the wine label, with colors ranging from yellow to orange, are an echo of the pale yellow color of the wine in my glass. The aromas reminded me of Meyer lemons, Golden Delicious apple slices, mown grass, hay and the ocean. On the mouth I got a nice viscosity, mild to medium acidity, more lemon on the front and back palate as well as fresh pear and pink grapefruit with a very nice balance. With a $15 suggested retail I would definitely buy this wine.

89 pts / Wine Enthusiast
Gold / Mendocino County Wine Competition
Gold / Sunset Magazine 

https://www.girasolevineyards.com/

Barra of Mendocino 2019 Estate Grown Petite Sirah

14.8% alcohol

According to the tech sheet the wine grapes are organic petite (89%) and zinfandel (11%), handpicked from their estate vineyard high above the Ukiah valley and aged 18 months in new French oak.

My notes: Very dark purple color, opaque. Plum, blackberry, prune, rich earthiness, bark, milk and dark chocolate on the nose. The taste was big, balanced and dry with lots of very dark fruit, jammy, a medium amount of spice with a medium finish. For a suggested retail price of $26, again I would buy this wine.

Double Gold 2021 Mendocino County Wine Competition

https://www.barraofmendocino.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Cava Completes 2022 Harvest, the Inaugural Vintage Differentiating Cavas de Guarda Superior

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2022 harvest is a milestone for the D.O., the first that producers identify and separate grapes from selected plots destined for Cavas de Guarda Superior

VILAFRANCA DEL PENEDÈS —The 2022 harvest for Cava producers marks the first for the D.O. that grapes from plots dedicated exclusively to Cavas de Guarda Superior were separated at reception at the winery and during vinification. Sorting took place via a digital platform with approximately 100 monitors communicating data in real-time.

As of 2020, quality regulations have introduced the new Cava de Guarda Superior category as Cavas with minimum 18 months lees aging. Additionally, the grapes destined for these Cavas must come from specific vineyards, and, by 2025, must be sourced from 1005 organically farmed vineyards. Organic Cava production has increased by more than 245% in the last five years, from four million bottles in 2016 to 13.8 million in 2020. The president of the Regulatory Council, Javier Pagés, announced: “The organic vineyard surface area continues to grow due to the rising demand for Guarda Superior grapes.”

Although high temperatures and lack of rainfall during the growing season reduced overall volume for the 2022 vintage, the resulting grape quality was exceptionally high. Harvest kicked off earlier than usual at the beginning of August due to constant above-average temperatures and the successive heat waves in late spring and early. Even later-ripening varieties were harvested earlier than usual, making for a shorter, more condensed harvest season.

The harvesting of Cava grape varieties began in early August with the Macabeo variety in the Viñedos de Almendralejo, and in Comtats de Barcelona (more specifically, the Pla de Ponent sub-zone) with Chardonnay. Next, harvesting began in the Serra de Mar, Valls d’Anoia-Foix, and Conca del Gaià sub-zones. The last areas to harvest were the Valle del Ebro, the Levante zone, and the Serra de Prades sub-zone (located in the Comtats de Barcelona).

Lower yields within the D.O. Cava were in line with a general decrease in grape yields across other wine-producing D.O.s. The fruit was exceptionally healthy throughout the entire growing season, and grapes were harvested at optimal sugar ripeness with sufficient phenolic ripeness and acidity.

The D.O. Cava maintained its control and traceability requirements for this harvest, using technology to verify the origin of the grapes of all of the D.O.’s winery members. According to Javier Pagés, this task “is essential and positions the Cava D.O. among the most demanding designations in the world.” The traceability is reflected in the new quality certified labels that launched in the beginning of 2022 and are expected to gradually reach their maximum market availability in 2023.

About D.O. Cava

With more than 70% of international sales, Cava is the Spanish D.O. which exports the most wine: its 349 associated wineries are present in over 100 countries. The D.O. encompasses more than 93,900 acres of vineyards and more than 6,200 winegrowers. Cava is a quality sparkling wine that pairs perfectly with every type of food, and is made using the traditional method, with a strict commitment to origin, land, and sustainability.

Web: Cava.wine 

Facebook: facebook.com/do.cava  

Instagram: instagram.com/Cava.do/ 

Twitter: twitter.com/DO_Cava

YouTube: youtube.com/c/doCava

The Sustainability Values of Wines of Provence Resonate Beyond the Glass

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A conversation with acclaimed Chef Robert Connoley about selecting sustainable wines for his zero-food waste restaurant.

New York, NY. – Sustainability has long been a theme for Wines of Provence, with 100% of vineyards set to be certified organic or HVE (High Environmental Value) by 2030. The region has found itself at the forefront of the fight against using chemicals and herbicides in the vineyard as well as preserving the environment and conserving natural resources. This is achieved through local vignerons’ efforts, which go far beyond simple certifications. From pioneering biodynamics to forming strategies around water conservation, Provençal producers continue to find solutions that move the world towards a more sustainable future.

Wines of Provence spoke with Chef Robert Connoley of Bulrush, a zero-food waste restaurant that recently made headlines as one of Wine Enthusiast’s Top 50 Restaurants of 2022, to discuss the importance of sustainability in his food and wine ideologies.

At Bulrush, the sustainability initiatives are top-of-line. The team implements numerous ways to avoid food and wine waste, from strategic planning in the kitchen to creating aminos, misos, kombuchas, and more. In the effort to be most sustainable, an essential factor at Bulrush is the focus on where the products that enter the restaurant are sourced, since the team is strict about only putting forth food and wine that match their stringent sustainability values.

Wine Sustainability

When seeking sustainable wine, Connoley advocates for boutique producers investing long- term in their soil and community, meaning anything from exploring the concepts of permaculture to alternative energy and efficiency in transportation. Given these indispensable sustainability requirements, it is no surprise that Provence Wines are a consistent presence on Bulrush’s ever-evolving menu.

Historically, Provençal winemakers have been aware of their fragile environment and the responsibility they must shoulder. The region has adopted new ways to protect its environment, specifically intending to preserve water, maintain the region’s biodiversity, and improve its ecological footprint.

In the viticultural realm, many producers aim to preserve water by utilizing agroforestry practices, mulching, and grassing. Further, some local Provençal producers have gone beyond organic certification and have furthered holistic efforts in the vineyard to encourage biodiversity and maintain a natural ecosystem. For example, bats are brought in to keep vineyard moths and other pests at bay, natural teas are used to strengthen the bond between the vines and the earth, and a mixture of ground cover dwarf clovers have been introduced to reduce water stress in the vineyard.

Wines of Provence in the Food and Wine Pairing Sector

For sustainable, food-friendly wines with a deep, regionally rich history, Connoley reaches for Wines of Provence to serve at Bulrush. “The Midwest is a land of sustainability […] and Provence Rosés allow us to celebrate, knowing these values are represented both on our plates and in our glasses”, Connoley explains. “The historical significance of rosé in Provence assures us that the winemakers have the knowledge and experience to produce consistently great wines.”

Chef Connoley shares one of his favorite zero-waste recipes, to pair with a crisp glass of thirst- quenching Wines of Provence Rosé. Santé!

Bulrush Beet Salad Recipe to Pair with Wines of Provence

Ingredients

6 Medium sized beets 2 Lemons (zest)
1 Cup Lemon juice
1 Stick of Butter

3 Eggs
3 Yolks
1 Cup Sugar
6 oz Goat Cheese
2 Tablespoons Honey 2 Tablespoons Sugar 2 oz Cream Cheese 1/2 Cup Sour Cream 1 1/2 Cup Cream

1. Roast the beets at 350oF (skin on and wrapped in foil) until tender all the way through, for about 45 minutes. Use a toothpick to poke into the center of the beet to check doneness. When tender, cool the beets to room temperature. Rub the skin off the beet, then use a melon
baller to hollow out the inside of the beet entering from the top (the cut end). Hollow leaving 1⁄4- inch thick walls on the beet.

2. Combine the lemon zest, juice, and butter in a medium saucepan over medium-low heat. While the juice mixture is heating, gently whisk the eggs, yolks, and sugar in a mixing bowl. When the juice just starts to simmer, pour 1/3 into the eggs, whisking constantly, then pour the hot egg mixture into the saucepan with the remaining juice. Gently whisk nonstop until the mixture thickens. When the first bubbles appear in the saucepan, remove the pan from the heat and pour the lemon curd through a mesh strainer to remove the zest and any egg solids. Cool the curd until chilled.

3. In a double boiler, warm/melt the goat cheese, honey, sugar, and cream cheese until the mixture is soft and smooth. Remove from heat and add the sour cream to the cheese mixture whisking until thoroughly combined. In the bowl of a stand mixer, whip the cream until soft peaks form. Gently fold the goat cheese mixture into the cream creating a light goat cheese mousse.

4. Spoon 1 Tablespoon of the lemon curd into hollowed beet, followed by the goat cheese filling until the whole cavity is filled. Enjoy immediately with a lightly dressed salad.

About Wines of Provence

Wines of Provence, known in France as the Conseil Interprofessionnel des Vins de Provence (CIVP), is an organization representing over 641 wineries and trade companies from the Provence region. Its mission is to promote and advance the wines of the organization’s 3 appellations, Côtes de Provence, Coteaux d’Aix-en-Provence and Coteaux Varois en Provence. Members together produce 96% of Provence’s Appellation d’Origine Protégée (AOP) wines, 166M bottles in 2020 Wines of Provence is the global leader for premium rosé wine, accounting for 38% domestic and 4.2% of global rosé production. The U.S. is Wines of Provence’s first export market, with 34% in volume of its exports last year.

Find us on social media at @WinesofProvence, or visit our website for more details.

Shannon Family of Wines is Officially One of the Largest 100 Percent Certified Organic Mountain-Grown Vineyards in the United States

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LOWER LAKE, CALIF. (PRWEB) – From berry to bottle, Shannon Family of Wines is dedicated to ensuring that all elements of their operation are centered around sustainability and preserving the land and community. Most recently this month, the Lake County wine producer achieved a 100% organic certification, making them one of the largest 100% certified organic mountain-grown vineyards in the country. This announcement comes on the heels of a wide variety of sustainable practices displayed by the winery, from regenerative farming practices to the elimination of all herbicides and fossil fuel-based fertilizers, the use of 100% renewable corks, the utilization of grape varieties that use less water and the use of 100% organic farming materials.

“As a winery owner, I take my job as steward of the land very seriously, which is why I am excited about our recent organic certification and all of the other sustainable efforts that are in the works,” shares Shannon Family of Wines owner Clay Shannon. “This certification is just the beginning for us. We are committed to continuing to reduce our carbon footprint and to advocate for sustainability in Lake County and beyond.”

Recently, Shannon Family of Wines joined forces with the Climate Collaborative to sign the #BizForClimateChange petition, which is a collective of like-minded companies and business owners who are joining forces to try and enact political change in favor of the environment. From wildfires to extreme droughts, California has experienced the detrimental effects of Climate Change and Shannon Family is proud to champion sustainable efforts in Lake County.

Shannon Family of Wines owners Clay and Angie Shannon have made sustainability a key part of the winery’s mission, which they’ve done through several efforts including Project Ovis, which reimagines transforming their 1,000-acre Lake County California mountain vineyard estate into a completely sustainable ecosystem with a goal to create a regenerative organic farming system. The winery recently won the California Green Medal Environment Award to honor their commitment to the land and is continuing to incorporate new and familiar ways of minimizing their impact on the environment.

The Shannon Family of Wines portfolio includes Buck Shack, Clay Shannon, Giannecchini, High Valley, OVIS, Shannon Ridge, Steele Wines, Urgency, and 13 Rams. For more information on Shannon Family of Wines’ sustainability efforts, visit https://www.shannonfamilyofwines.com/sustainability/ and follow them on Facebook, and Instagram.

About Shannon Family of Wines
The Shannon family is committed to preserving their land, not only for the great vineyard sites but also for the bear, elk, mountain lions, eagles and other creatures which live there. Of their approximately 2,500 acres, only about 40% have been converted to vineyards. The balance of the land has been preserved for the wildlife which wanders through the property from the expansive wilderness areas adjoining the ranches. The vineyards were carefully planned out, leaving corridors open to migrating animals, protecting sensitive nesting areas, and will be 100% Certified Organically farmed this year.

Chef to the Stars joins Paso winery for an enchanted evening amidst the Vines

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Paso Robles, California. – What makes ONX Wines, Dine in the Vines winemaker dinner the event not to miss this Summer? A celebrated Italian Chef, boutique wines, a soulful guitarist and an eclectic group of people gathered together for a magical night under the stars.

The sustainable westside winery is thrilled to host their annual Dine in the Vines event with Chef Fabrizio Giorgi this September 17th. Fabrizio hails from Northern Italy and is honored to share his love for large family meals that he learned from his Nonna. “I have had the privilege to cook for celebrities in the past like Barbra Streisand, Eddie Murphy, Randy Newman and more.”

The winery will be setting a long table amidst the vines sparking conversation and camaraderie with Winemaker, Drew Nenow and the ONX team. It will be a true farm-to-fork experience with guitarist Kenny Taylor and courses presented by the winery’s winemaking and farmstead team.

The evening’s focus will highlight local organics. It will begin a refreshing grilled peach and Ricotta bed of greens paired with ONX’s hallmark Grenache blend, Mad Crush. The second course will encompass a wild mushroom risotto with Pecorino truffle fondue and their 2015 Cabernet Sauvignon, Caliber. Rounding out the night will be the Chef’s succulent Petite Filet Mignon with heirloom carrots paired with Noble Intrigue, which received 95 points from Jeb Dunnuck. The finale will begin with a chocolate, coffee and raspberry coulis mousse with sea salt and almond brittle. With the closing course, the wine club exclusive, Black Orchid Petite Syrah will be shared as their special reserve library wine for the evening.

Chef Fabrizio comes from hosting tables of abundance and is at his happiest when he can serve large family meals sourced from local farms. To secure a ticket to this year’s Dine in the Vines please visit onxwines.com.

ONX Wines is a Paso Robles winery & farmstead with a 130-acre vineyard located in the dynamic Templeton Gap AVA. It is planted with 18 distinct varieties & numerous clones. Our wines are expressive yet balanced blends that reflect the vineyard estate and its complex alluvium soils.

onxwines.com @onxwines

Eve Opens: Le Petit Verre Canned Wines From Argentina

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In my never-ending quest to keep an open mind about wine and spirits, and never be a snob, I recently accepted samples of canned wine to review. Yes, you read that right, Eve has reviewed canned wine, just for you. And lest you think that I judged said wine based on the vessel alone, keep reading, I almost did!

Bubbly Rose

On the can, a pretty pink, read that the wine by Le Petit Verre was made with organic grapes from Mendoza, Argentina. Fit in my hand just right, though I set it down so as not to warm it up too much. I drank from the can, so didn’t evaluate the color of the wine. The small bubbles added a slight effervescence, while the nose, again from the can, was bruised peach and wet stones. The flavor reminded me of Jolly Rancher hard candy, the strawberry and watermelon, though the wine was not sweet. There was a nice finish, due to the bubbles, with both the fruit and minerality weighing in. This is what people call a great “picnic” wine as it would pack well, I enjoyed it by my pool, sans ice. (After I had my sample I poured the remainder in a wine glass for my husband to enjoy indoors. The color was a pretty peach, almost a salmon, and the nose remained the same with the addition of a pretty talcum powder aroma.)

Malbec

I chilled this wine slightly as it was a hot day. I tried to sample it from the can and didn’t care for it – the aroma or flavor. I quickly poured it into a wine glass, and waited a few minutes for the wine to open up. It’s a great deep purple color, and very opaque. Aromas included plums, black cherry, dark chocolate, tree bark and a rich earthiness. Having a second taste – it was a completely different experience than from the can and I’m not positive that the idea of a red in a can itself turned me off – it was dark, plums and prunes, smoke, char, pipe tobacco, and a long dry finish. This wine, unlike its bubbly pink predecessor, was more serious. This wine isn’t for a picnic, but instead for a nice mix of BBQ beef or pork. 

Le Petit Verre News Release

Le Petit Verre (French for “The Small Glass” and a playful nod to the French origin of the Bousquet family) debuts with two options: a Malbec, of course, and a Bubbly Rosé, each presented in 250-ml cans (SRP $13 per four-pack / $3.50 per individual can), available in major markets nationwide. Both types are dry and check in at 12.5% alcohol. Though a vintage is not stated on the cans, fruit is from the 2021 harvest.

The 100% certified organic fruit for the Le Petit Verre duo comes from the Tupungato Valley, a high-altitude sub-zone of Mendoza’s Uco Valley, known for producing fruit with an abundance of aroma, flavor and freshness thanks to significant day-night temperature fluctuations and the intense Andean sunlight.

The canned wine category is booming. Sales are driven not just by millennials; consumers of all ages are gravitating toward the convenience, portability and portion control offered by the new-format packaging. The smaller 250-ml size also provides faster cooling — always a plus.

“Wine-in-a-can fits neatly into today’s active lifestyle, with consumers opting for wines that are ‘easy,’ both in terms of packaging and content. They are also interested in products that are healthier and more transparent, and the organics category offers that.” — Labid al Ameri, president, Origins Organic Imports

The medium-bodied, mono-varietal Le Petit Malbec reflects its upper-Uco Valley origins. This quality Malbec offers fig and berry aromas, mushroom notes, and well-rounded tannins.

Le Petit Bubbly Rosé, a lively blend of 50% Pinot Noir, 30% Syrah, 10% Pinot Gris and 10% Viognier, features strawberry and red berry aromas with orange zest notes.

Le Petit Verre Malbec and Bubbly Rosé: SRP $13 per 4-pack / $3.50 per can
Available in major markets nationwide from Origins Organic Imports

About Origins Organic Imports: Miami-based Origins Organic Imports is owned and run by husband-and-wife team Labid Ameri and Anne Bousquet, also the owners of Argentina’s leading producer and exporter of certified-organic wines. With Origins Organic, Ameri and Bousquet are dedicated to introducing U.S. consumers to a growing roster of well-priced, high-quality certified- organic offerings from around the world, in addition to those from their own estate.Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Tasting Corvezzo Organic and Vegan Wines From Italy

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I don’t seek out wines that are organic or vegan, but I’ve been asked enough times which of these types I would recommend so that when I was offered the opportunity to sample three from Corvezzo in Italy – a Pinot Grigio, Prosecco and the new Prosecco Rose (the Prosecco DOC was recently allowed to produce a Rose) – I grabbed at it. Just for you. My tasting notes are below, and below that is more information from the winery.

Corvezzo the leading name in organically grown, vegan wines from northeast Italy’s Veneto region…are widely available and line priced at $13.

Tasting

(Just a note on the bottles for all three: they are not the traditional long-neck bottles but rather shorter and stouter, as well as having embossed rings around each, reminding me a bit of fine Italian EVOO bottles. Definitely eye-catching. Also eye-catching is the statement, “Made with organic and vegan grapes”, on the front labels.)

2020 Corvezzo Pinot Grigio delle Venezie DOC

100% Pinot Grigio grapes

12% alcohol

The color of the wine was the palest yellow side of the rainbow. The fruit aromas included fresh honeydew and cantaloupe melons, orange and white peach. There was also a faint note of cool and clean concrete after a heavy rainfall. On the mouth I noted fresh lemon zest, orange, pineapple, homemade limeade. There was a nice freshness, viscosity and long length. This would be the first white, after a Prosecco, to have as a start to a night of wine tasting.

2020 Corvezzo Prosecco DOC Treviso Extra Dry

85% Glera and 15% DOC admitted grapes

11.5% alcohol

Pale yellow in color; followed by aromas that reminded me of sliced pear, kiwi, fresh mown grass (my favorite aroma, second only to wine), cheddar cheese and wet pebbles. My first impression when I tasted the wine was of a bowl of chilled fruit cocktail with Maraschino cherries; as well as sweet butter, with a mild acidity, juicy quality and a long finish.

2020 Corvezzo Prosecco DOC Rosé Extra Dry Millesimato 

Glera and Pinot Nero grapes

11.5% alcohol 

I was excited, I won’t lie, about having a new Rose Prosecco, and maybe that’s why this one was my favorite in the line-up. This one had a lovely sun-kissed peach color, with aromas that reminded me of tangerine, lemon-lime, biscuit, wet stones and a sweet perfumy powder. On the mouth I got that same lemon, as well as fresh sliced peaches, yellow apple, Rainier cherry and pear. I felt that the wine delivered beautiful fresh fruit, with a medium acidity and would be a conversation-starter to enjoy with or without food.

From Corvezzo

Family-owned and run, Corvezzo has the largest acreage in Italy of certified organic Glera and Pinot Grigio. According to owner/winemaker Giovanni Corvezzo, his wines have not only adapted to organic farming – they have thrived, becoming stronger, with better balance and producing higher quality fruit. The signature wine style here is fresh and bright.

“Skins are thicker, and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.” — Giovanni Corvezzo.

Corvezzo wines are imported by Origins Organic Imports, an importer dedicated to seeking out and bringing to market, high quality certified organic wines from around the world. Corvezzo is a natural fit within their portfolio.

More 

It was 2013, and the Corvezzo (“kor-VETZ-zoh) winery was in the midst of the slow, seven-year transition (2010–2017) from conventional to organic farming. Many of the vines, not yet used to an herbicide- and pesticide-free environment, were not strong enough to withstand that year’s rain and humidity. Production dropped dramatically.

These days Giovanni Corvezzo styles himself a “Happy Farmer.” His Glera (the grape responsible for the region’s famous Prosecco) and Pinot Grigio vines have not only adapted, and become stronger, but are yielding abundantly, and producing better fruit. “Skins are thicker, and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.” The key word is “potential.” As a third-generation winegrower, Giovanni knows the work and care it takes to produce quality wines. What is incontrovertible, however, is that those thicker skins better protect the fruit from rain and parasites.

Founded in 1960 by Giovanni’s grandparents, the winery is in the village of Cessalto near Treviso, a sweet spot in the Veneto between the cool Dolomite Mountains and the sunny Adriatic Sea. Though farmers are generally conservative, the Corvezzo family was an exception. The second generation, sons Giuseppe and Renzo, not only expanded acreage but were early adopters in the 1970s of a more sustainable approach, experimenting with integrated pest control. The next decade saw the introduction of strip cultivation and the banning of synthetic herbicides.

Giovanni took over in 2009 and the following year started the transition to organic viticulture. In the winery, animal products were replaced so that today the winery is certified vegan. Wines are fined using bentonite clay. Giovanni is also looking at chalk (gypsum powder) to possibly replace the mildew-fighting copper sulphate used in the vineyard. As Giovanni puts it “What can we do to be even more sustainable? It’s continuous improvement.” And yes, in 2020 the team started looking at going biodynamic! To reduce the carbon footprint, there’s a photovoltaic plant, as well as a biomass plant that produces thermal energy from pruning waste. Of course, recycled materials are used for labels and boxes, and bottles are lightweight.

Today, all of Corvezzo’s 380 acres are organically farmed. Measured by acreage, that makes it one of Italy’s largest sources of organic Glera and Pinot Grigio. Size keeps prices down and Giovanni feels strongly that organic products should be “democratic.” “I buy organic products every day for me and my family. So, when I decided to become an organic farmer, I wanted to offer a certified wine without tripling prices.”

Corvezzo wines are made from a mix of estate and grower fruit. A few years ago Giovanni Corvezzo began sharing his know-how on organic viticulture with trusted growers, and today the Corvezzo team tightly controls what happens in non-owned vineyards. Corvezzo is certified fully organic in Europe, covering both viticulture and production in the winery. But, because of a difference in regulations, U.S. labels state: “Made with organic & vegan grapes.” The winery is not Italy’s largest producer of organic Glera and Pinot Grigio measured by volume; quality always tops quantity at Corvezzo.

The wines not only have the superior aroma of organically farmed fruit, but arguably greater concentration, thanks to those thicker skins. In addition, Giovanni Corvezza believes organic farming gives the wines better balance. The signature wine style here is fresh and bright.

The Corvezzo team is not resting on its laurels; the journey to ever-more earth-friendly production is ongoing. After all, Giovanni Corvezzo has to keep the patrimony safe for his two young daughters and all the members of the next generation. Indeed, Giovanni Corvezzo gives us a challenge. In 2016 a joint report by the International Federation of Organic Agriculture Movements (IFOAM EU) and the Research Institute of Organic Agriculture (FiBL) stated that converting 50% of EU land to organic farming by 2030 would reduce agricultural greenhouse gas emissions by 23%.“Being 100% organic is a mission! Will you help us attain this aim?”

For more information visit: https://www.theorganicprosecco.com/ and https://www.corvezzo.it/en/

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 (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Teatulia Teas Does it again with Tea and Botanical Flavor Innovations; Featured in Recent Cider Collaboration with Stem Cider – Leaves

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DENVER, PRNewswire/ — Premier organic tea maker Teatulia recently collaborated with Stem Ciders as an ingredient provider for their new botanical cider: “Leaves.” At only 100 calories and zero grams of added sugar per 12 oz. serving, the Stem Cider flavor is part of the botanical cider series, focusing on fresh, botanical ingredients. Serving as perfect examples of how tea and botanicals can transform any craft brew for the better, Teatulia explored more collaborations at the upcoming Craft Brewers Conference in Minneapolis, May 2-5.

“Tea and botanicals have not traditionally been looked at as ingredients in the cider, beer or alcohol industry, but we’re well on the way to changing that,” said Tim Bradley, Teatulia’s CEO. Added Chris Olsen, Chief Business Development Officer: “We are proud to help provide ingredients for Stem Cider’s new recipes, as they are a fantastic example of the talent and artistry that goes into craft brewing. We look forward to working with Patrick Combs and his team again – they are really breaking new ground by using tea to expand flavor profiles.”

Botanical Ciders Featuring Teatulia Tea

“Our new botanical cider series was designed as a way for us to explore new boundaries of cider and how it relates to better-for-you beverages,” explains Patrick Combs, Director of Innovation and Quality for Stem Ciders. “We’re continuing to experiment with other botanicals and hope to expand the series by utilizing functional ingredients in a very flavorful way.”

  • “Leaves” – Following the notes of a classic Arnold Palmer, with features of rich Oolong leaves, Chinese Black Fanning tea, and hand-picked, organic Lemongrass. A lemon verbena and Stevia leaf layer on top of a dry cider base, “Leaves” is an earthy, tart, citrus-forward cider with a clean, refreshing, and sweet finish.

“The craft brewing community has embraced a whole new tea-cabinet of delicious ingredients to work with and we’re thrilled we can help establish tea and botanicals as keynote ingredients in this incredible craft market. We continue to supply tea to the majority of top US kombucha and hard kombucha brewers,” Olsen said, “as well as select, breweries and seltzer makers.”

To learn more about upcoming products, future collaborations with craft brewers, and craft brew conference appearances, follow Teatulia on social media: Instagram, Facebook, YouTube, Pinterest. 

About Teatulia Organic Teas

Teatulia is a grower, producer, and seller of fine teas and botanicals ethically sourced across the world. Grounded in one simple principle, every cup Teatulia cultivates supports the land and its people to build a world where everyone thrives. Teatulia tea and botanicals have the kind of clean, fresh taste that comes from doing less to interfere with what the earth does best. Known for their garden-direct sourcing, Teatulia’s tea and botanicals never sit in long-term warehouse storage or wait around to be blended by a third party. The result is fresh, great-tasting teas and botanicals that are better for the land, the people, and the environment.

Teatulia a Public Benefit Corporation is always mindful of how its actions impact worldwide communities and actively supports ethical organizations like the Whole Planet Foundation, Rainforest Alliance, and B Corporation. Teatulia is also proud of its exquisite, clean, and smooth-tasting teas that support education, business, and health initiatives – demonstrating a thorough commitment to sustainability. Learn more about the growing tea varieties and exciting creative collaborations at: www.Teatulia.com.

SOURCE Teatulia Organic Teas

The Los Angeles Philharmonic Association Presents Hollywood Bowl Food + Wine for the 100th Anniversary and 2022 Season

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LOS ANGELES – The Los Angeles Philharmonic Association has announced details of the menus for the 2022 Hollywood Bowl Food + Wine season in celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.

Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.

Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.

New additions for the 2022 Hollywood Bowl Food + Wine portfolio are highlighted below:

Supper in Your Seats – Available by pre-order online until 4PM the day before a performance, Supper in Your Seats offers curated three-course dinners or customized meals from à la carte selections delivered right to your box seats.

Menu Highlight: The 101 – red and green little gems with cucumbers, meyer lemon, cherry tomatoes and basil buttermilk; choice of torchio pasta with heirloom tomatoes, pancetta, parmigiano reggiano and garlic breadcrumbs (vegan option) or chicken under a brick with chickpeas, piperade, black olive and saffron; and basque cheesecake with blueberries and candied lemon.

Newly available Supper in Your Seats items for 2022 include:

·         smashed carrots and marinated beets with tahini yogurt, dandelion and toasted seeds

·         seared albacore with weiser potatoes, braised leeks, salsa verde and dijon

·         sea bass with white beans, rapini, coriander crushed almonds and piri piri

·         veal osso buco with saffron risotto, asparagus, pea shoots and meyer lemon salsa

Ann’s Wine Bar by A.O.C – Showcasing a wine list personally curated by Caroline Styne, Los Angeles’ favorite wine bar comes to life at the Hollywood Bowl with a wine-friendly menu of artisanal cheese and charcuterie, farmer’s plates, grilled flatbreads, market-fresh salads and A.O.C.-style fish and meats. There are also craft brews and farmers’ market-driven cocktails made with soju and other wine-based liquors.

Newly available Ann’s Wine Bar by A.O.C. items for 2022 include:

·         grilled flatbreadwith asparagus, wilted leeks, taleggio, mint and pistachios

·         prawns with yellow tomato confit, sofrito and parsley aioli

·         halibut with green rice, rajas, crème fraiche, and squash blossoms

the backyard – The al fresco dining area, adjacent to the amphitheater, is flanked by two large wood-burning grills and offers an updated seasonal market-driven menu of summer salads, an extensive raw bar, and side dishes in addition to the wood-grilled selection of fresh fish, seafood, organic chicken, chops and steaks.

Newly available items for the backyard in 2022 include:

·         hungry cat’s kampachi with plums, herbs and chermoula

·         pan con tomate with heirloom tomatoes, alorena olives, salsa verde and monte enebro

·         white trumpet mushrooms with summer vegetables méchoui, harissa and pine nuts

·         scottish salmon with grilled nectarines, pickled fresnos, crème fraîche and pistachio

·         za’atar lamb chops with smoked eggplant, cucumber and preserved lemon labneh

Picnic Boxes – All five of Suzanne Goin’s complete picnic boxes can be pre-ordered a day before a concert and picked up at the Plaza Marketplace or delivered to your box seats.

Menu Highlight: The Westside Story – grilled chicken breast with almond sofrito; fregola with chickpeas, carrots and spinach; marinated beets with horseradish and parsley; baguette with tapenade; and Larder Baking Company chocolate chip cookie.

Kitchen 22 – Made-to-order beef and veggie burgers, Suzanne’s spanish fried chicken, grilled comté cheese on larder sourdough and savory sandwiches anchor the Hollywood Bowl’s tribute to American classic fare.

Menu Highlight: classic double-bacon cheeseburgers

Marketplaces – Three Marketplace locations – Plaza, East, and West – specialize in “grab-and-go” salads, sandwiches, and farmers’ market-driven main courses, as well as charcuterie, cheese plates, desserts, and Magpies Softserve ice cream. The west-side Marketplace includes a sushi bar where chefs prepare premium sushi, available for pre-order or to purchase on-site.

Showcasing the best of Goin and Styne’s casual Larder café-marketplace, these Hollywood Bowl venues also feature a large selection of hand-picked wines, craft beers, sodas, and waters, as well as salty and sweet snacks including cookies and brownies, candy, nuts and crackers.

Menu Highlight: Endless Love for Two – salmon & avocado roll – 4 pieces; spicy shrimp roll – 4 pieces; spicy tuna roll – 4 pieces; and tuna roll – 4 pieces

Lucques at the Circle – This is a full-service dining experience for Pool Circle subscribers, showcasing a seasonal made-to-order menu and exceptional wine list styled from the award-winning cuisine of Lucques.

Menu Highlights: lobster risotto carbonara with pancetta, pea shoots and wild mushrooms; wild striped bass with papa pomodoro, purple tomatoes and smoked paprika butter; and cornmeal shortcake with peaches, strawberries and poured ice cream.

Street Food and Snacks – Authentic street foods can be found throughout the grounds of the Hollywood Bowl, including tacos, artisanal pizzas, pulled pork BBQ sandwich, assorted sandwiches and beverages. The Sweet Shop offers signature desserts, cookies and brownies as well as coffee and ice cream. New this year, visitors will find local favorites Magpies Softserve’s ice cream pies as well as their mix-in ice creams, which include non-dairy and vegan options.

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Please visit Hollywood Bowl Food + Wine for more information about the food and wine experiences available at the Hollywood Bowl. High-res photos can be downloaded HERE. Photo credit Rob Stark.

About the Hollywood Bowl

One of the largest natural amphitheaters in the world, with a seating capacity of nearly 18,000, the Hollywood Bowl has been the summer home of the Los Angeles Philharmonic since its official opening in 1922 and plays host to the finest artists from all genres of music, offering something for everyone. It remains one of the best deals anywhere in Los Angeles; to this day, $1 buys a seat at the top of the Bowl for many classical and jazz performances. In June 2021, the Hollywood Bowl was awarded Amphitheater of the Decade at the 32nd Annual Pollstar Awards. It was also awarded the Outdoor Concert Venue of the Year award at the 31st Annual Pollstar Awards, an honor bestowed 14 previous times, as well as Top Amphitheater prize at the 2017 and 2018 Billboard Touring Awards. For millions of music lovers across Southern California, the Hollywood Bowl is synonymous with summer. Hollywood Bowl Food + Wine is presented by the Los Angeles Philharmonic in partnership with The Lucques Group and Sodexo Live!

Purity Breaks Top 10 Brands of Premium Priced Vodka in the United States

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ELLINGE CASTLE, Sweden /PRNewswire/ — Purity is now a top 10 super premium priced vodka brand in the United States based on 26-week Nielsen dollar sales.

Purity Connoisseur 51 Reserve Organic Vodka is made from natural ingredients, its prize-winning flavors come from the combination of organic barley and wheat, distilled slowly with low heat multiple times. The heart of Purity Connoisseur 51 Reserve is distilled 51 times to maximize flavor as well as smoothness. As a family- owned, craft, organic distillery we are so pleased when consumers and critics alike praise Purity for its quality versus more industrial producers.

PURITY is committed to making the best tasting, highest rated organic spirits in the world. Purity has earned hundreds of international awards in blind tasting as well as sustainability.

Purity Vodka is comprised of three award winning straight vodkas. In 2021 all Purity Vodka offerings earned a 93+ point rating and Purity Connoisseur 51 Organic Vodka took top honors with a 95-point rating. The highest rated Vodka the last 5 years by Wine Enthusiast Magazine.

PURITY is now available for purchase in store and online in more than 25 US States.

“To become a Top 10 Super Premium Vodka brand indicates we have earned the recommendation of expert retail and on-premise partners. It also means consumers are responding favorably to the Purity taste and quality promise,” says Purity Vodka Inc CEO Andy Kullhem.

Mathias Tönnesson, Master Blender at Purity Distillery says: “Our main ingredients, Swedish wheat, and malted barley, are carefully selected without any chemical cultivation or processing. We believe that by using organic ingredients it creates a much better tasting vodka, and of course, is better for the environment. We also value the quality of the water that we use and believe it’s crucial to the taste. Most brands use only distilled water, which removes any of the natural nuances, sediments, and flavors that help bring out the complexity of the vodka. At Purity, we use naturally soft Swedish water, and as a result, it blends with the other ingredients creating a complex, characterful, and truly unique spirit.”

Purity Connoisseur 51 Organic Vodka. Available in 750mL, 1.0L, and 1.75L For the true connoisseur, this is our most refined and exquisite vodka. Incredibly smooth and distinctive, our flagship spirit requires very little to enjoy all the nuance and flavor that the world’s finest vodka has to offer. When it’s this good, you don’t need anything but time to enjoy it.

Purity Signature 34 Organic Vodka. Available in 750mL, 1.0L, and 1.75L
Perfectly balanced, our signature edition has won more than 150 international awards and is recognized for its character, smoothness, and ability to be enjoyed neat or blended for unforgettable cocktails. Signature 34 Edition is our original vodka, with a decade spent refining the number of distillations required by our master distiller, Stefan Magnusson, to create this extraordinary spirit.

Purity Estate 17 Organic Vodka. Available in 750mL and 1.75L
Estate 17 Reserve is a versatile and full-bodied ultra-premium vodka and is the perfect partner for making unforgettable cocktails. The heart of the Vodka is distilled 17 times, it is smooth enough to enjoy neat but really shines when blended with other distinguished ingredients.

For more information, please visit www.puritydistillery.com

About Purity Distillery – the home to the world ́s best tasting Vodka & Gin  At the Swedish family-owned Purity Distillery we only have one motivation – to produce the best tasting spirits imaginable. It’s a simple statement to make but much harder to achieve. For the last decade, every decision is based on that one criterion. From choosing the best organic ingredients and mineral-rich soft natural water to spending years refining our unique distillation process. Every step matter, because the taste matters. That’s all that counts.