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

August 5, 2017 by Michael Perlis Leave a Comment

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

Adelaida Vineyards & Winery

Alta Colina Vineyard & Winery

DAOU Vineyards & Winery

Eberle Winery

Grey Wolf & Barton Family Wines

Halter Ranch Vineyard

HammerSky Vineyards

HEARST RANCH Winery- San Simeon

Lohr Vineyards & Wines

JUSTIN Vineyards & Winery

Pomar Junction Vineyard & Winery

Robert Hall Winery

San Antonio Winery

San Marcos Creek Vineyard

Sextant Wines

Tablas Creek Vineyard

Thacher Winery

The Farm Winery

Treana and Hope Family Wines

Victor Hugo Winery

Vina Robles Vineyards & Winery

Wild Horse Winery & Vineyards

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

And admittedly, I did have another motive.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Khortytsa Vodka Wins Gold at the San Francisco World Spirits Competition

August 3, 2017 by evebushman Leave a Comment

San Francisco, CA & New York, NY – Khortytsa Platinum Vodka took the Gold at the recent San Francisco World Spirits Competition. Founded in 2000, the SFWSC is one of the oldest and most prestigious competitions of its kind. All results can be viewed at: http://sfspiritscomp.com/results/overview.

Photo: Newswire.com

According the SFWSC website, the award is a universally recognized indicator of exceptional quality and craftsmanship: “Products awarded a Gold medal are exceptional. They are near the pinnacle of achievement in their particular category. They are products that set the standard for all others of their type.”

“The Khortytsa Distillery has been recognized as one of the world’s best distilleries. Only 19 of the world’s leading distilleries have been recognized with this high honor. Moreover, this award comes on the heels of several big wins over the past few months including gold medals at the Denver International Spirits Competition, the Los Angeles International Spirits Competition, the New York International Spirits Competition and awards from the Wine & Spirits Wholesalers of America.

Gold winner Khortytsa Platinum is the most popular item in the Khortytsa line and retails for $11.99 per 750-mL. There are three other items in the line including Khortytsa Ice, which took a Silver Medal in the competition, and has a bottle color that changes when chilled; it retails for $11.99 per 750-mL. Khortytsa Honey Pepper, offers a spicy zing to a variety of cocktails and retails for $11.99 per 750-mL, and Khortytsa De Luxe, appreciated by vodka connoisseurs, is a “super premium” vodka with a suggested retail of $24.99 for a 750-mL bottle.

Khortytsa Vodka, commonly referred to as Khor, has been gaining ground in numerous markets since its introduction in the United States just a few short years ago. It is currently the third-largest selling vodka brand worldwide.

Ukraine’s famed Khortytsa (Hor-Ti-Tsa) Distillery named after Khortytsa Island, the “heart of Ukrane.” This ancient island’s history dates back thousands of years and reaches the roots of civilization. It is considered a sacred place in Ukraine and is one of the country’s seven wonders.

Built in 2003, the Khortytsa Distillery uses a local organic filter containing schungite (a unique natural mineral) which allows it to get as close as possible to the structure of natural water. The filtration process is further enhanced with special birch and alder-tree charcoal and quartz sand.

About Global Spirits USA

A Fortune 500 Company in Europe, Global Spirits was established in 2008 and has offices in New York, Moscow and Kiev, employing over 5,000 people. The company’s annual volume exceeds 10 million cases, with distribution in over 80 countries. Global Spirits USA markets and distributes strategic brands including: Khortytsa Vodka (3rd largest selling international vodka brand*), LEAF Organic Vodka, and Odessa V.S.O.P. Brandy.

Color Up Your Summer with Brazilian Wines

July 19, 2017 by evebushman Leave a Comment

New York, NY – Attention, wine lovers: the Wines of Brazil have made their way to the U.S. and are ready to take the country by storm. Internationally celebrated for its soccer players and its Rio Carnival, Brazil is also home to a variety of flavorful wines that will delight American consumers in search of young and fresh wines, at great value for money.

Photo: The Drinks Wholesaler magazine

In a region known for its at times excessively powerful wines, Brazil stands out for its production of lighter, friendly and easy-drinking wines. Brazilian wines offer a surprising and high-quality alternative to your usual wines choices, being generally pressed from the varietals you love: Chardonnay, Pinot Noir, Merlot, both still or sparkling. Embodying the soul of the country, Brazilian wines are lively, aromatic and colorful, and will be the life of the party!

Brazilian Sparkling wines – the taste of celebrations

Shake up your habits and pop a Brazilian sparkling wine for your next festivities. Characterized by an exceptional acidity and freshness, they are ultimate crowd-pleasures. Many of the producers follow the méthode traditionnelle – the same as Champagne – Brazilian sparkling wines are mainly produced from Chardonnay, Italic Riesling, Pinot Noir and Muscat. Aromatic and vivacious, they can be enjoyed on their own as an aperitif, or with all kinds of every day food such as sushi and light salads.

Brazilian Red wines – the flavor of passion

Brazilian reds will delight every red wine lover: from fruity to earthier reds, the region is home to a palette of vibrant reds pressed mostly from Merlot and Cabernet Sauvignon, which produce elegant and structured wines. With lower alcohol contents than similar New World wines (around 11-12.5%), they can be sipped during the day, without fears of headiness. The wines’ aromatic flavors combined with mild tannins make them a perfect addition to the dinner table: fresh and young, they will not overwhelm your meal’s flavors. Sip them with a BBQ-grilled meat to feel like a proper Brazilian enjoying a churrasco, the country’s iconic ember-grilled steak.

A look inside Brazil

There are six wine regions in Brazil, covering an almost 2,500-mile distance along the country’s eastern border. 90% of the wineries are in Rio Grande do Sul, the state located in the southernmost part of Brazil, bordering Uruguay. The state is also on the same latitude as Argentina and South Africa:

Serra Gaúcha – the leading region in terms of production, representing 85% of all wines produced in Brazil, it is recognized for its fruity reds and fine sparkling wines. The basaltic soil, humid climate and mild nights produce wines with a distinctive personality.
Campos de Cima da Serra – known for its aromatic whites, and elegant and sophisticated reds, the region enjoys moderate temperatures and consistent winds, which guarantee healthy vines.
Serra do Sudeste – celebrated for its low-yield vines and delicate wines with great minerality, this mountainous region is recognized as one of the most promising wine areas in Brazil.
Campanha – located in the south, bordering Uruguay and Argentina, the region is devoted to vinifera grapes, including Cabernet Sauvignon and Syrah, but also Tannat and Tempranillo, and is recognized for its flavorful reds.
Planalto Catarinense – known for its high-altitude vineyards, Planalto Catarinense is celebrated for its fresh still and sparkling whites. The region is also developing an interesting organic and biodynamic wine production.
Vale Do São Francisco – the most northern vineyard in Brazil, its grapes have higher sugar levels, creating bold and fruity wines. The region is also known for its full-bodied reds, high-quality Moscato sparkling wines and exceptional yields with two harvests a year.

About Wines of Brasil

Wines of Brasil, is an organization that represents 34 wineries that produce wines in six appellations: Serra Gaúcha, Campos de Cima da Serra, Serra do Sudeste, Campanha, Planalto Catarinense, Vale Do São Francisco.

The main mission of the Wines of Brasil project is to promote the quality of Brazilian wines in the international market. To achieve this goal, its work starts within the wineries, providing producers with guidance on how to export, which results in promotional campaigns in different parts of the world, including the participation in wine fairs and direct contact with trade agents and opinion makers.

The Brazilian wineries produced for the export market over 2.2 million liters and commercialized to 36 countries from January to December 2016. The exports to the USA market have increased 34.64 % in 2016.

Visit www.winesofbrasil.com for more information, or follow Wines of Brasil on Instagram (@brazilianwines), Faceebok (Wines of Brasil) and Twitter (@WinesofBrasil)

Get a Broom! Global Spirits Brands Sweep Up the Gold at the LA International Spirits Competition

July 13, 2017 by evebushman Leave a Comment

Los Angeles, CA – Global Spirits US, a privately held, international manufacturer and marketer of wines and spirits, received numerous Gold Medals at the Los Angeles International Spirits Competition [LAISC]. Winning products include Odessa V.S.O.P. Brandy, LEAF Organic Vodka Made With Alaskan Glacial Water, and Khortytsa Platinum and Ice Vodkas. Both Odessa V.S.O.P. Brandy and Khortytsa Platinum Vodka won “Best in Category.”

Since introducing a spirits category in 2007, the LAISC has set the standard for judging distilled beverages. An esteemed panel of 20 judges used a blind-tasting method to award medals to the best spirits from around the world. This year’s competition received 392 Spirits entries from 146 producers in 31 different countries.

“This represents a bi-coastal win for us, and follows Gold awards from the NY International Spirits Competition earlier this month,” notes Global Spirits CEO Max Dubossarsky. “Since we introduced the brands here in the US, we’ve consistently captured the gold in numerous competitions.”

Gold winning Khortytsa (commonly referred to as KHOR in the USA) Platinum and Ice Vodkas are produced at Ukraine’s famed Khortytsa Distillery, which is among the world’s best distilleries. The brand is named for Khortytsa Island, which is known as “the heart of Ukraine.” This ancient island’s history dates back thousands of years, to the very roots of civilization. It is considered a sacred place, and is one of the country’s seven wonders.

Built in 2003, the Khortytsa Distillery is among the world’s finest distilleries. It uses a local organic filter containing schungite (a unique natural mineral) which allows it to get as close as possible to the structure of natural water. The filtration process is further enhanced with special birch and alder-tree charcoal and quartz sand.

Gold winner Khortytsa Platinum is the most popular item in the line Khortytsa line and retails for $14.99 per 750-mL. Khortytsa Ice, with a bottle color that changes when chilled, retails for $14.99 per 750-mL.

LEAF Organic Vodkas are sourced from unique waters around the country. The Gold winning variety is made from Alaskan Glacial water, which lends a pure, smooth taste with a hint of sweetness. The water source gives LEAF Vodka its signature taste. (My review March 2017 of LEAF vodkas can be read here.)

With a recommended shelf price of $18.99 for 750-mL—and Certified USDA Organic — LEAF Vodka is well positioned within the dynamic and growing vodka category.

Odessa V.S.O.P. Brandy is produced at Ukraine’s famed Shustov Distillery from spirits distilled from white grape varietals including Rkatsiteli, Aligoté and Pinot varieties. The Rkatsiteli is an ancient pale-skinned grape variety from the Republic of Georgia – one of the oldest (if not the oldest) wine-producing regions on earth. Aligoté is a white grape used to make dry white wines in the Burgundy region of France, but it is also cultivated in many Eastern Europe countries.

Odessa is distilled using the traditional French “Charentais” – or double fractional distillation – in copper pot stills. The heart of the distillate is then carefully selected to be bottled and aged, enhancing the delicate and refined aroma that is the signature of its white grape varietals. The spirit then ages in oak barrels for at least five years.

The resulting brandy is world class. Notes of oriental spices and citrus fruit dominate the first nose, while the second follows with hints of raisins and tones of maturity. The taste carries honey and nutty overtones, while the creamy caramel finish is long and smooth. It’s a brandy to be savored.

Odessa V.S.O.P. Brandy available in 750-mL and 100-mL sizes, the product carries a suggested retail price of $10.99 or $1.99 respectively.

About Global Spirits USA

Kimo Sabe Mezcal Will Launch A Bold National Agave Spirit Taste-Test Challenge Vs The #1 Ultra-Premium Tequila & Oaxacan Style Mezcal

June 15, 2017 by evebushman Leave a Comment

Zacatecas, Mexico – Kimo Sabe, the award-winning, ultra-premium, and fastest growing mezcal brand, announced today its “Step Up to the New Taste of Agave” campaign – a 100,000 person, 10-city national consumer taste-test challenge –kicking off in Las Vegas in June. The challenge will pit Kimo Sabe, The New Taste of Mezcal against the best-selling ultra-premium tequila and a smoky ‘Oaxacan style’ mezcal.

The back to back (2016 & 2017) winner of the American Distilling Institute’s top honor, “Best In Class “ for all Agave Spirits, Kimo Sabe, is taking its taste-test challenge on the road to educate and inform agave drinkers nationwide on the breadth and depth of the agave taste experience. Launching in Las Vegas in June, Kimo Sabe will conduct a blind taste-test challenge with over 10,000 consumers, having them compare three top agave spirits – the best-selling tequila and ‘Oaxacan style’ smoky mezcal, and the disruptive new taste of agave, Kimo Sabe Mezcal. After sampling all three, consumers will be asked to rate their choices ‘good,’ ‘better,’ and ‘best.’

“We’re kicking off our challenge in Las Vegas, the party capital of the world, where visitors are looking to have fun, celebrate with their favorite spirit and are open to new experiences,” said Jim Walsh, co-founder and CEO of Kimo Sabe. “Our goal for the 10 city challenge is to create 100,000 Kimo Sabe brand ambassadors, because once sampled, agave spirit fans will make Kimo Sabe their new top shelf choice.”

Additional cities selected for the taste-test challenge include; Los Angeles, Dallas, Austin, Chicago, San Francisco, Seattle, New York, Miami, and Minneapolis. 10,000 consumers will be targeted in each market.

The public has a growing love affair with the agave spirit category. Studies show tequila consumption has doubled over the past 7 years, with mezcal being the fastest growing segment of that category.

“Everyone who loves agave spirits will appreciate this opportunity to take our challenge and experience for themselves how Kimo Sabe is evolving the industry. Tasting is truly believing. Our rapid growth is creating opportunities for hundreds of agave growers in Mexico, who we are assisting in creating sustainable, organic, agave ecosystems that will last for generations. We proudly call this strategy Building Bridges – as it connects the Mexican agave growers to a generation of US consumers seeking their own defining liquor category,” states Ashley Kvamme, Co-founder of Kimo Sabe.

Veteran agri-business flavor specialists Jim Walsh and Ashley Walsh Kvamme, who come from the premium chocolate business, started Kimo Sabe in 2014 with the goal to create high quality, artisan distiller flavor experiences of the agave plant at a price point for everyone to enjoy. The result has been award winning mezcals that are full of flavor, balanced and approachable, and have consistently garnered 90+ scores by leading industry critics. The Company has grown by 500% over the last two years and is outpacing sales growth of the leading brands in all agave categories. The Company expects its sales to double the entire mezcal category within 24 months.

“We aim to educate consumers through a direct taste experience of the full continuum of flavors across ultra-premium agave categories,” says Jim Walsh. “Most consumers have a sense of tequila flavors, and some have experienced smoky mezcal’s, but few have ever experienced the elegance, complexity and beauty of the literally hundreds of flavors of agave. Agave spirits have the potential to be truly memorable, where single flavors, when blended artfully, combine to create never before tasted harmonic accords or ineffable notes of magic. Kimo Sabe does for agave what Johnny Walker does for Scotch, as it gives the consumer a range of the special notes available in the category all in one product. This is the embodiment of the art of blending and distilling. We are excited to be expanding the agave industry and by doing so helping hundreds of Mexican agave growers prosper sustainably.”

Kimo Sabe Mezcal is made from 100% varietal agaves of which there are 42 varieties, while tequila is made from one type. Each type of agave has its own distinct flavor, giving mezcal producers a greater ability to create their own unique spirit. Common distilling practices known as ‘Oaxacan style,’ have in the past yielded smoky mezcals which to date have had limited consumer acceptance. In expanding the appeal of mezcal, Kimo Sabe has developed a proprietary blend of many agave flavors, which is carefully blended and distilled, and finally enhanced with sound wave technology. This process harmonizes each molecule of the spirit – the result is the smoothest, most flavorful, agave spirit made today.

ABOUT KIMO SABE MEZCAL

Kimo Sabe, The New Taste of Mezcal, is led by agri-business veterans and company co-founders Jim Walsh (CEO) and Ashley Walsh Kvamme (COO). Its USA headquarters are based in Pasadena, California, with its distillery and agave fields in Zacatecas, Mexico. The brand launched on May 1, 2015. It currently sells a Joven and Reposado Mezcal, with brand extensions anticipated. The American Distilling Institute awarded Kimo Sabe its agave spirit’s category top honor, “Best In Class,” in both 2016 and 2017. Kimo Sabe is currently distributed in California, Texas, Arizona, Nevada, New York, New Jersey, Minnesota, Colorado, Florida and Tennessee and will soon be distributed in Illinois, Wisconsin, Massachusetts, Maryland and Georgia

Kimo Sabe is committed to funding the creation of sustainable, varietal agave ecosystems in Mexico. They partnered with the Government of Zacatecas, Mexico to launch a pro-social program that will fund the creation of 100 new agave farms supplying 1,000 new jobs in the state. In March, Kimo Sabe became the official and exclusive mezcal of the SXSW Festival. Kimo Sabe is the title sponsor for all nationally televised episodes and live stream events of CBS Sports’ Poker Night in America. Ashley Walsh Kvamme was named one of the Top Women In Booze by Harper’s Bazaar Magazine this past year, and one of California’s top female entrepreneurs by Comerica Bank.

Catoctin Creek Distilling Company Wins Double Gold

June 7, 2017 by evebushman Leave a Comment

PURCELLVILLE, VA (PRWEB) – Catoctin Creek Distilling Company has won multiple awards at the San Francisco World Spirits Competition (SFWSC), including a Double Gold medal for the cask proof version of its popular Roundstone Rye Whisky that was finished in premium French Bordeaux oak barrels used to make the distillery’s 1757 Virginia Brandy. Released just a twice a year, Roundstone Rye – Cask Proof is a strong and dark pre-Prohibition style rye whisky made from 100-percent rye grain. The rarely given Double Gold is awarded when all members of the esteemed competition’s judging panel give a Gold medal designation.

Catoctin Creek was also awarded three Silver medals. Winners include the flagship original version of Roundstone Rye, a smooth single-grain whisky that features notes of caramel and rich butter toffee and is bottled at an approachable 80 proof, as well as the specially curated Roundstone Rye – 92 Proof and Braddock Oak Single Barrel Rye Whisky.

“We are honored to be recognized by the judges at the world’s most prestigious and recognized spirits competition,” says Catoctin’s co-founder and general manager Scott Harris. “Our team at Catoctin Creek continues to make the best handcrafted Virginia whisky available today—made by us and never sourced.”

Founded in 2009 by the husband and wife team of Becky and Scott Harris, Catoctin Creek uses local and organic ingredients to produce a variety of premium spirits, including Roundstone Rye, which holds distinction as Virginia’s most-awarded whisky. With Scott running business operations and Becky focused on the art of crafting the finest spirits in the Commonwealth as chief distiller, the couple leads a small team of employees that are proudly making a variety of high-quality products in an historic building in the quaint downtown of Purcellville, Va. For more information about Catoctin Creek Distilling Company visit http://www.catoctincreek.com.

The San Francisco World Spirits Competition is considered one of the most influential spirits competitions in the world. Started in 2000 with the purpose recognizing top products in the craft spirits industry, the 2017 SFWSC received 2,100 entries, the most in the competition’s history, and spirits were judged by a panel of 43 experts in the industry, including acclaimed critics, mixologists, and restaurateurs. For more information about the SFWSC visit http://www.sfspiritscomp.com.

About Catoctin Creek Distilling Company: Catoctin Creek Distilling Company (120 West Main Street, Purcellville, VA 20132; Twitter: @catoctincreek) is the first distillery in Loudoun County Virginia since before prohibition. Family owned and operated, Catoctin Creek produces premium spirits: rye whisky and gin from organic sources, and brandy from Virginia wines. For more information please visit http://www.catoctincreek.com.

Greenbar Distillery Solidifies Footing in Crowded Craft Distillery Space

June 1, 2017 by evebushman Leave a Comment

World’s largest portfolio of handcrafted, organic spirits unifies disparate brands under love brand

Los Angeles, Calif. — Greenbar Distillery, one of California’s original craft distilleries and home of the world’s largest portfolio of handcrafted, organic spirits, today announced that it has unified its seven core spirits lines under a new heart brand that evokes the company’s origins as a love story between the two founders, Litty Mathew and Melkon Khosrovian. In sharp contrast to how most distilleries design their packages to stand out within categories, such as vodka or whiskey, Greenbar Distillery’s new look echoes the maker-focused branding of craft brewers.

“We’re at a turning point in craft distilling where we need to create emotional connections with customers from the moment they see our bottles and make it easy for them to choose anywhere in a store,” notes Melkon Khosrovian co-founder and spirits maker at Greenbar Distillery. “Compared with when we started, the shelves are increasingly crowded and we felt that we needed to simplify our message to continue to grow.”

The distillery, based in the Arts District of downtown Los Angeles, designed its new labels in house to reflect the founders love for each other, their fans, their city and its immigrant food culture, as well as the California’s rich agricultural bounty. With its high-design heart imagery, hand-drawn font and distressed look, the new branding reinforces the distillery’s emphasis on relaxed sophistication. Further connecting Greenbar Distillery to its home city’s cultural terroir, the logo harkens the Mexican Sagrado Corazón (sacred heart) iconography found throughout downtown Los Angeles, while capturing the gritty appeal of the graffiti art that defines DTLA’s cityscape. The rays symbolize Southern California’s ubiquitous sunshine, critical to the state’s inimitable flora that’s captured within each bottle.

The individual labels play on the heart theme while serving as symbolic guides to what’s inside, playfully alluding to the ‘spirit’ of each spirit. IXÁ tequila’s label recalls the mountains of Jalisco, CITY Gin’s layout resembles skyscrapers, TRU Vodka reflects diamond purity and so on.

Greenbar Distillery’s move to consolidate its labels under one clearly defined house aesthetic marks a departure from the traditional distillery trajectory of dissociating certain sub-brands. The company’s use of only real, organic ingredients, commitment to sustainability, and the resulting quality-to-value prices resonate with the public. Melkon and Litty are thrilled to launch the new packaging to help make Greenbar Distillery products that much easier for the home mixologist to identify and enjoy.

About Greenbar Distillery

Greenbar Distillery, Los Angeles’ first since Prohibition, makes the world’s largest portfolio of craft organic spirits, including TRU vodkas, CITY gin, CRUSOE rums, FRUITLAB liqueurs, IXÁ tequila, SLOW HAND whiskey, GRAND POPPY amaro and BAR KEEP aromatic bitters. Founded in 2004 by the husband-and-wife team Melkon Khosrovian and Litty Mathew, the company seeks to make better spirits for a better planet.

Vintage Eve Circa April 2013: Wine Steward, or Bottle, Faulty?

April 18, 2017 by evebushman Leave a Comment

This is a true story, and I need you to be the judge. At a recent dinner out – locally, reservations under my name and the owner knew when I was coming – I might have made a mistake trusting the wine steward with selecting a Chateauneuf du Pape that would go with the meals we were ordering.

Waitress Clearly Lost

After perusing the wine list, I mentioned to our waitress what we wanted to spend and what we were looking for. I asked her for a recommendation. She said, “Do you want me to get ——?” (He is not referred to as a wine steward or sommelier, I believe he is the manager.) Yes, I knew who she was talking about, as she presumed I did, he’d been at that restaurant for a decade or longer. I was a wee bit surprised that she couldn’t make a suggestion on her own as the restaurant was known for its wine list and I had never needed the wine steward before.

The Wine Steward

Instead of talking to us about what we were looking for, or offering us any options, he came to our table and presented a 1997 CDP vintage that he said was no longer available on the wine list. I should have asked why he suggested that wine and why not any others, but I didn’t.

He opened the wine and poured us both (my husband was with me) a taste. I commented on the brown color, indicating some age. The wine steward said it was an organic wine, and told us about organic wine practices…for some reason he thought this would interest us or explain the wine.

I asked what grapes were in the wine, and he proceeded to list all Rhone varietals; not actually answering my question.

After he left we noted quite a bit of sediment in our glass – again not necessarily indicative of anything but age. Trusting the wine steward we forged ahead. Then I noted an astringency I hoped would blow off and bloom into some nice fruit and tannins.

Sending Back Wine

We swirled the wine, we let it sit for a while, and we tried it alone and with food. Then we began to consider sending it back. I’ve never sent back wine because it didn’t age well. And since this wine wasn’t corked we decided against it. Were we right?

Our Conclusion

As we paid our bill my husband and I agreed – we hadn’t enjoyed our meal and it would be awhile before we would return. We felt that the wine steward should have offered us a selection and answered the questions we asked – and we should have insisted instead of being too trusting about it.

The wine steward failed us, and it left us wondering, how many others may have shared the same experience? If a restaurant’s wine steward doesn’t make a customer happy, but only tries to convince them that they should be happy, that’s a fail in my book.

Whether the wine steward thought we were clumsy wine people, with little or no knowledge of wine or not, the experience left us feeling, well, hoodwinked. A bottle no longer available on the wine list could have been because it was awesome; in this case it appeared, with all of the circumstances – to have been removed from the wine list.

When I got home and Googled the wine I learned that Wine-Searcher.com reviewed the exact one, and a chart showed that the wine had peaked in 2003. I felt better, justified that I was correct in assume the wine hadn’t aged well. Now all I could consider was perhaps the wine steward hadn’t aged well either.

CASA DE UCO LAUNCHES SALES OF FULLY MANAGED VINEYARD PARCELS IN MENDOZA

March 25, 2017 by evebushman Leave a Comment

The boutique vineyard and resort in one of the top wine capitals of the world now offers wine enthusiasts the opportunity to become winemakers in Mendoza, Argentina

Mendoza, Argentina—Casa de Uco, a family-owned vineyard and boutique resort spanning 800-acres in the Uco Valley, launched sales of its organic, fully managed vineyard parcels for wine enthusiasts from all over the world to fulfil their dreams of growing, producing and indulging in their own wine. In what is known as one of the world’s most prosperous terroir for growing Malbec grapes, Casa de Uco offers the opportunity to work side by side with its team of experts without the steep upfront costs of building a winery.

home-1 At the vineyard estate, part of the unsung wine region of Uco Valley and typically referred to as Argentina’s Napa Valley of 30 years ago, inspiring vintners can purchase one or more of Casa de Uco’s 80 plots of land, from half an acre and up starting at $45,000.

Parcel owners have a flexible level of desired involvement and can choose to engage at any and/or every stage of the process, which involves selecting the type of soil, grape picking and crushing, ageing the wine in a customized oak barrel and creating tailored names and labels. Meanwhile, Casa de Uco’s team of world-class expert agronomists and enologists take care of the maintenance, harvest, fermentation process, bottling and labeling as well as logistics of exporting the final product. The expert team is led by world-renowned Alberto Antonini, head winemaker and consultant, well-known known for pioneering Argentine Malbec wines’ international recognition and appreciation.

“Based on my 16 years of experience winemaking in Uco Valley, I can say some of Mendoza’s best wines come from Uco Valley, which is celebrated for its exceptional terroir for organic, premium wine crafting,” said Alberto Antonini.

The experience grants vineyard owners the option to take the wine home, sell it for revenue and/or include their personalized wines in Casa de Uco’s restaurant wine list.

They also receive an annual vineyard planning consultation with Casa de Uco specialists, a complimentary resort membership, complimentary stays, discounted hotel and dining rates and access to the resort’s cultural and outdoor amenities and activities.

The property, tucked away in the foothills of the snow-capped Andes Mountains, receives 300 days of sun and is organically managed under near-perfect desert-like climate, which is ideal for grape growing. There are eight grape varieties vineyard owners can choose from, including four reds and four whites.

“Eight years ago, my father and I wanted to build private residences in what was then untouched land in the Uco Valley until we realized that, like for us, winemaking is a passion for many, so we created a setting where we could share the winemaking passion with wine lovers from all over the world without the hassles that managing a vineyard entail, “said Casa de Uco’s owner and founder, Juan Tonconogy.

The property also launched sales of its 10 virgin plots among the vineyard for owners to purchase their own two-to-three-bedroom residential villa. The sustainable, turnkey villas boast unparalleled seclusion and panoramic views of the mountains and surrounding vineyards with modern yet relaxed furnishings. The villas are designed by renowned architectural firm Alberto Tonconogy & Associates, owned and founded by Juan Tonconogy’s father.

The self-sufficient villas boast green rooftops, solar and photovoltaic panels, geothermal energy in floorings and walls for heating and air-conditioning, and self-contained water and heating systems. Each site is separated by natural flora that provides maximum intimacy and most importantly, preserves the biodiversity and natural environment of the estate.

Villa and vineyard owners can take advantage of an array of activities at the resort, including parcel wine paring tastings through the vineyards, vineyard bike and horseback rides, vinotherapy spa treatments, yoga, net fishing, water rafting, vineyard star gazing, cooking classes, blending sessions and vineyard and/or mountainside “asados”, which is an Argentine BBQ cooked over open flames.

Contact info:

http://www.casadeuco.com/

+54 261 476 9831

info@casadeuco.com

Getting My Minerals From Leaf Vodka

March 24, 2017 by evebushman Leave a Comment

Two different expressions of vodka made by the same brand, the difference only based on the location of the water each was distilled from, awaited for me in sampling LEAF^®Vodka. One is made from Alaskan Glacial water and the other is made from Rocky Mountain Mineral water. The Alaskan version has a green colored leaf label on the back of the bottle, and the Leaf title is in gold; the Rocky Mountain version has a blue colored leaf label and the Leaf title is blue.

You may have heard this from me before: the best way to educate your palate is in side-by-side tastings of the same spirit or the same wine varietal. Here I had two vodkas, a spirit known for being flavorless and colorless, that I had a chance to sit down and get to know. And I found it remarkable that these two had their own unique qualities.

A cocktail recipe and tasting notes from Leaf are just beneath my tasting notes:

Leaf Alaskan Glacial

Clean aromas that included biscuit, lime and orange twist, fresh Japanese ginger; with slightly sweet flavors of that same orange and lime, the ginger again, with a medium burn and long finish. 90 Eve pts.

Leaf Rocky Mountain Mineral

Pale mint, pear, hay, grass and wet gravel on the nose; in the mouth I got citrus, black licorice, mint and that gravel again. Long finish. 91 Eve pts.

From Leaf

Had enough of winter? Ring in the spring with a new cocktail from LEAF^®Vodka called the Lychee Lake. With a refreshing blend of fruit, combined with a lovely spring color and a floral garnish, it is the perfect antidote to the winter blues!

The combination of lychee and grapefruit bring out the crisp smoothness of the Alaskan Glacial water used to make LEAF Vodka, and the effervescence of the sparkling wine adds a refreshing quality that makes this cocktail a delightful escape.

The Lychee Lake

Ingredients:

2 oz. LEAF Vodka made with Rocky Mountain Mineral Water

1.5 oz. lychee puree (perfect puree)

0.5 oz. grapefruit juice

0.5 oz. lemon juice

1 oz. sparking rosé wine

Tools: Mixing shaker, jigger, strainer, and muddler.

Method: Shake all ingredients except rosé wine, add ice and shake vigorously

Strain into a martini glass, top off with sparkling rosé, garnish and serve.

Glassware: Martini, Garnish: Orchid

LEAF believes vodka’s main ingredient, water, is what truly defines the spirit. LEAF Vodka is sourced from unique waters here in the USA. One variety is made from Alaskan Glacial water, which lends a pure, smooth taste with a hint of sweetness. The other, made from Rocky Mountain mineral water, provides richness and complexity, offering a warm and savory impression. The water sources give LEAF Vodkas their signature tastes.

“LEAF Vodka’s naturally-sourced waters are fundamental to its taste and quality,” say Maxim Dubossarsky, CEO of Global Spirits, owners of LEAF Vodka. “These taste attributes, and the fact that the vodka is USDA Certified Organic, are being embraced by some of the nation’s leading mixologists.”

For more recipes and information, visit www.leafvodka.com or follow the brand on Twitter and Instagram @LEAFVodka.

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