Prosecco D.O.C.G. Announces Essay and Instagram Contests

August 18, 2018 by evebushman Leave a Comment

SAN FRANCISCO – Charles Communications Associates announces on behalf of its client, The Consorzio of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G., the launch of two national contests for active U.S. sommeliers, wine buyers or beverage directors – offering winners the opportunity to win a trip to Conegliano Valdobbiadene, the historic heart and pinnacle of Italy’s Prosecco region, located 45 minutes west of Venice in the foothills of the Italian Alps. 2019 marks the 50^th anniversary of the region’s D.O.C.G. appellation designation.

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The two contests: an essay and Instagram competition, respectively, are a key part of the region’s trade-focused campaign designed to educate and inform beverage professionals about the legacy of leadership, tradition and dedication to quality of the Prosecco Superiore region.

CONTEST DETAILS:

Instagram Contest: Active sommeliers, wine buyers or directors in the U.S can enter the competition by posting a photo of Prosecco Superiore alone or with a dish including a pairing note or caption, tagging @proseccocv and including #proseccosuperiore #proseccosuperioredocg #proseccoelevated #Somminstapic and that person will be entered to win an all-expenses paid, three-day trip to Conegliano Valdobbiadene in 2019, including airfare, accommodation and producer visits as a guest of the Consorzio. Candidates need to be working actively in their place of business as an employee or consultant.

Sommelier Essay Contest:

The Consorzio is also pleased to offer an opportunity to submit an essay of 1000 words on the subject of how Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. can be better integrated into beverage programs, wine lists and fine retail stores. The essay would be targeted to the buying audience, in essence, a business to business story. The winning essay writer will receive a 3-day trip to the region in 2019 including airfare, accommodation and producer visits as a guest of the Consorzio. In addition, the winning essay will be published in the February/March 2019 issue of the Sommelier Journal. As with the Instagram contest, candidates need to be working actively in their place of business as an employee or consultant.

Timing for Winner Selection: The contests will run from August 1, through November 30, 2018. The winner(s) will be selected and contacted by January 15, 2019.

Connect with the Consorzio on Facebook, Twitter and Instagram, or visit prosecco.it to learn more about the region and its sparkling wines.

About the Consorzio of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G.

The Consorzio is a private body created to represent vine-growers, winemaking companies and bottlers from Conegliano Valdobbiadene and to safeguard the standards of the D.O.C.G. criteria in crafting wines of the highest quality and distinct provenance. Their work is focused on three major areas: protection, promotion and sustainability. They improve sparkling production methods, provide assistance and training and supervise all stages of winemaking to guarantee the quality of this outstanding, Italian viticultural region. Prosecco Superiore exports to over 130 countries of which the United States ranks 5th with over 2.76 million bottles (out of a total 35.8 million bottles) with a value of $17.12 million.

Created in 1969, Conegliano Valdobbiadene Prosecco Superiore was one of the first Italian appellations, obtaining the D.O.C.G. status in 2009. These sparkling wines come from the historic area of Prosecco production, a unique, hillside terroir that is now a strong candidate to be recognized as a UNESCO World Heritage Site. Conegliano Valdobbiadene is situated in the northeast of Italy, between Venice and the Dolomites (at the foothills of the Alps), offering a mild, temperate climate ideal for grape growing, producing serious food wines with pairing versatility, showcasing a range of different styles, aromas and flavor characteristics.

Brentwood’s Mandeville Vineyard – Owned by Donna Mills and Larry Gilman – Paired with Napa Valley Grille

July 27, 2018 by evebushman Leave a Comment

Join us for a luncheon at Napa Valley Grille with vintners Larry Gilman and Donna Mills to learn about and taste Mandeville Vineyards Wine. Larry grows grapes in Mandeville Canyon in Brentwood. He produces two wines, a Malbec/Cabernet Blend and a reserve…

So you want to make wines in the hillside of your backyard, in Mandeville Canyon, Brentwood, California? On a steep hillside, that’s been covered with thick brush for 75-100 years, untouched? And this potential vineyard happens to be behind the home of Donna Mills (yes, that Donna Mills famous from a long tenure as the star of Knots Landing) and Larry Gilman (a name you may also know from his work in the film industry as an actor and producer, and even more so for his high demand as an international speaker for his company, The Mastery Workshops) – and now you are asking are they serious?

Donna Mills and Eve

Take a breath. It only gets better. (Want to go straight to see more photos? Go here.)

Mills and Gilman met at one of Gilman’s workshops, about 17 years ago. As they began their life together in Mills’ home, they also began growing their own vegetables. Soon Mills noticed that Gilman had an interest in wine and surprised him with a gift: viticulture classes at UCLA. From there, and being bit by the winemaking bug, Gilman took another look at their land and thought he could do much more than plant salad fixings. He wanted to plant grapes.

Mills said they sent soil samples to Davis and hired a geologist. And even though Gilman’s dream could possibly work, the hillside, in Mill’s opinion couldn’t and said, “I thought he was crazy!”

Mandeville Vineyard

Gilman…wow…all I could think when he started his slide presentation was, dude, you ARE the kid in the candy store. His excitement kept building as he showed us the before, during and after pictures of all of their work: beginning with clearing the brush and creating access on an extremely steep terrain, to having to give up their first winery name “Ethereal Wines” when they received a cease and desist order from a liquor company with the same name, to finally planting Malbec and Cabernet Sauvignon – in the same year they had just begun the work.

During all of this the pair organized a large seated dinner in their new vineyard for friends, which ended with each guest writing a note and attaching it to a vineyard post.

Mandeville Tasting Notes

2016 Malbec/Cabernet Blend

With aromas of juicy plum, rich earth, lots from the spice rack, as well as char, oak, mint and pine needles. Well done. Then, in the mouth, I got very big and dark flavors of black cherry, blackberry, cracked pepper, tannic and dry. Wanted to swirl this one a bit, and I ended up enjoying throughout the entire luncheon.

2016 Reserve Malbec/Cabernet Blend

Hello blueberry and blackberry, richly layered on the nose along with toasted oak, and slight hints of rose petal, sage and eucalyptus. Very welcoming. Going in for a taste I got the same rich fruit, as well as a nice balance of dried cherry and spice, with a bit of milk chocolate to seal the deal. This one was also swirl-worthy. I enjoyed revisiting both wines several times as they opened up during our 4-course meal.

Notes: These are very small production wines. They have 431 plants – 287 Malbec and 134 Cabernet, both #3309C rootstock, drought and disease resistant. Their next release should be 2020.

Winery and consulting winemaker: B. Alan Geddes, The Village Winery

Napa Valley Grille – Tavistock Restaurant Collection proprietary wines – and Chef Kenny Spost

The restaurant is in the heart of Westwood, probably just a few minutes from the Mills-Gilman home. With several private rooms just itching for wine dinners, we settled into one, very expectantly and began by tasting the restaurant’s Tavistock proprietary wines: a NV Prosecco, Veneto; 2016 Pinot Grigio, Delle Venezie; and 2016 Sauvignon Blanc, Monterey. Tasting notes were set in front of us and all I could do was agree, and proclaim that these are wines I would order again.

Our complete pairing:

Napa Valley Garden Salad: Sugarsnap peas, asparagus, white balsamic vinaigrette, feta, fried prosciutto with the Pinot Grigio. I especially liked how the prosciutto broke up easily so I could have a little bit with every bite.

Skull Island Tiger Prawns: Torched caramelized lemon, herb oil with the Sauvignon Blanc. Once I doused my prawns with lemon juice, and followed Gilman’s example on how to peel the shells away, these were quickly dispatched down the hatch, lovely with the Sauvignon Blanc.

Mushroom Broth Pappardelle Pasta: Spinach, goat cheese, walnuts with the 2016 Mandeville blend. Even though this was rich and heavenly, and the wine complemented the dish so very well…I couldn’t finish it…only because I was saving a little bit of room for the last course.

Marinated Wagyu Skirt Steak: Red bell pepper tomato coulis, fried peewee potatoes, upland crest pesto vinaigrette with the Mandeville Reserve. Oh yes. What a treat to have Wagyu for lunch, and you can bet I ate every bite as I went back and forth between the blend and the blend reserve, in between every last morsel.

Thank you Chef Kenny Spost and staff – truly an excellent pairing!

Final Thoughts From Gilman

“It’s small, all hand done…” Gilman had said. And yes, “We play classical music in the vineyard for the plants…and cry over every plant that doesn’t make it. Thanks for having our maiden voyage with you.” Gilman concluded. Stay tuned for an update as Gilman and Mills extended an invitation for our group to join them for harvest soon…

www.MandevilleVineyards.com “Estate Grown, Picked and Bottled.”

www.NapaValleyGrille.com

Photos of Larry Gilman, Donna Mills, the wines, Chef Kenny Spost, the dishes and more can be seen here.

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 15k 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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve 5/2015: Cabs of Distinction – Discovering Rotta, J Lohr Component Tasting and Vina Robles Seminar

July 24, 2018 by evebushman Leave a Comment

During the first day of Paso Robles Cab Collective Cabs of Distinction event I was happy with many wines from wineries I already knew or at least knew of. As I was strolling past one table I was immediately charmed by the gentleman pouring for guests in front of the table and excitedly describing the wines. This was my first encounter with Jeff Branco, the winemaker and Director of Operations for Rotta Winery.

Discovering Rotta

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My husband Eddie at Rotta luncheon.

Within minutes I fell in love with Branco’s 2013 Rotta SBR blend of Cabernet Sauvignon, Cabernet Franc and Merlot. I also learned that Branco had been the winemaker for Justin – and the incredibly popular Isosceles blend had originated under his tenure.

As this was the Cab Collective and all we were tasting were Bordeaux style blends or Cabs I asked Branco if he made other wines. He quickly invited me and my pals to a luncheon and wine tasting at his winery on Winery Road, just past Turley in Templeton, the next day.

Fast forward and we’re in the Rotta tasting room happily sampling a Rotta 2013 Pinot Gris from San Simeon that received 90 points from Wine Enthusiast magazine. From there we had a Rotta 2013 Rosé, and then the rest of the 2013 tasting line up was from Paso Robles and included a Mourvedre, Syrah, Grenache, Reserve Cabernet Sauvignon and Estate Zinfandel – all yummy.

Then we were driven up to the top of the property where a total of 19 guests huddled under pop up tents, happily sipping wine and taking photographs of the vineyards surrounding us. Once the courses began (see photos of the menu and pairings here) the conversation never ceased – along with the praise for Branco’s exquisite wines and Chef Brooke Stockwell’s imaginative pairings.

Several times the charming Branco would tap his water glass with a knife to get our attention and comment on the joy he found in his work. One story included his out-of-the-box idea of a tailgate party on the property that served as a fundraiser for the Alzheimer’s Association. He, along with “the love of” his life Sonya Guzman, proudly held up a check for $900 that they had made in their inaugural attempt, an event mostly filled with friends and local winemakers.

After lunch we headed back down the mountain, back to the tasting room, and nearly back to reality. The last I had seen of Branco was him headed off on a ATV to pick up his daughters. I ordered a few wines and lingered a bit in the tasting room but he hadn’t made it back before we all had to leave. As he had given me his cell number we called from the car where all five of us let him know that we loved his wines and thanked him for a remarkable time.

More about Rotta

Established in 1908.

Try the Black Monukka dessert wine.

Open 10:30-5:30 daily.

805-237-0510

Info@rottawinery.com

Www.RottaWinery.com

Lohr Cuvee Component Tasting 2014 Vintages

Meeting at J. Lohr Vineyards, which we hadn’t visited since our wonderful 2011 trip, we met in the same large room as before but this time it was set up for a component tasting. (For anyone wanting to do a component class get the Torani syrups, they are the most true. See photos here.) Along with the syrups for identifying fruit aromas, we sniffed dried and fresh flowers (rose, sage, jasmine and hibiscus), spices and other components (clove, cocoa, coffee, tarragon and fennel) trying to identify each so that later we could identify them in our wines.

Ian Adamo, the sommelier at Paso Robles’s Bistro Laurent (we had met Ian before when he paired an outstanding Adelaida dinner for us at the 2014 Cab Collective event) is currently working on his dissertation for his MS. Adamo, along with J. Lohr red winemaker Steve Peck, led us through each wine to evaluate the fruit, spice, floral, herbs, volume, astringency and then we were to try to guess the varietal of each of the five 2014 single varietal wines in front of us.

A bit tough with the caliber of fellow writers and somms in the room, we agreed on some descriptors and what wine that indicated. Ian listed colors, fruits and tannins that were certain indicators of standard varietals no matter where grown.

“It’s the structure that tells you the story” Ian said, in describing a Cabernet Sauvignon. And the purple color and bright fluorescent rim in the glass is indicative of all Malbecs.

Any bell pepper notes, which most people think is a flaw, ends up in their lowest priced bottles Peck said, and is how most domestic wineries handle that component when found.

I checked off whenever at least my descriptors matched Ian’s as I certainly wasn’t going to guess all of the varietals correctly! At the end of the class I got one wine right across the board, the others only shared descriptors. I definitely want to try this at home with a group.

Peck then gave us some great news: when we got to lunch a little later “some of the wines the somms tasted” in front of us the other day that we weren’t given…had “fallen off the truck” and we were going to taste them!

But first we were to blend a “Cuvee Pom” (in a nod to the Pomeral region of Bordeaux) blend of 82% Merlot and 18% Malbec with 2% (equal to 1/2 barrel) to 4% (equal to 1 barrel) of Cabernet Franc. The first, with 2%, softened the bite of the Pom alone, more fruit and less tannin. The second, with the 4%, now seemed spicier, rougher, and I actually like that better. It was an interesting exercise as again, it’s very objective so we all had our favorites of the blends we had created.

Peck said that he wanted to create a luxury brand, and is not after scores. He has yet to decide what he will do with the blends we were playing with. In the meantime, the evil scientists at my table grabbed more glasses and decided, ON THEIR OWN, to move to 6% of Cabernet Franc in their blend.

During “the next chapter” of our seminar Peck gave us a slide show that included a “style map” with color/body/mouthfeel/tannin/color broken town into styles based on their strength. He mentioned that it was akin to how someone may like their coffee: thin and astringent, dark but with creamer, etc. Pinot Noir would fall on the light end of the map while Cabernet Sauvignon would be on the dark end, and blends in the middle.

After that we adjourned to a wonderful lunch and all of the wonderful wines that fell off the truck and the latest three J. Lohr Cuvee blends – enjoyed it all!

Vina Robles Cabs of Distinction Seminar

The Swiss owner of Vina Robles, Hans Nef, that greeted our merry group of seminar attendees told us that he has a farming background and came to Paso Robles in the mid 1990s. Nef’s goal, after turning the class over to winemaker Kevin Willenborg, was to give us some background on Vina Robles and present 11 districts of Paso AVA with the six wines we were too taste.

With six slides we learned that the family came to Paso in 1996 and had their first crush in 1999. Introducing Vina Robles wine in 2003, the Cuvee Collection in 2005, RED4 wines launched in 2006, in 2007 the Hospitality Center opened, Willenborg joined in 2012 and the new Vina Robles Amphitheatre opened in 2013.

Nef said that the winery is mid-sized, family-owned and produced 40k cases per year, all from estate grown grapes.

Willenborg then took over the lecture. He told us that they have 5 different districts within the Paso Robles 11 AVAs that are used in Vina Robles wine. He pulled some wines, still in barrel, from different districts that we would later sample to see if we could discern any differences between the different AVA districts (map).

The Santa Lucia mountain range allows the area to be warm in the growing season. There are other ranges, on the south and east that “kind of frame Paso Robles.” Like being in “a bowl” surrounded by mountains. There are 614,000 acres in the 11 Paso AVAs with 32,500 planted. There are over 45 soil series, including alkaline, calcareous and siliceous.

The word “Sauvignon means wild” Willenborg said…and Cabernet Sauvignon grows wild and strong after planting. Here, not like Bordeaux, their window for growth is longer.

There are 23 varieties grown, on 1,300 acres, at Vina Robles and they only source 15%, so the balance is sold to other wineries. The main districts that Vina Robles grows in are Jardine (Estrella District), Huerhuero (split between two districts: Geneseo and El Pomar), Creston Valley (Creston District) and Adelaida Springs Ranch (Adelaida). Then we tasted wines from each district to discern different flavors.

This was tough for me, like barrel sampling, these wines were single varietals that had yet to age or be blended. Lots of tannins, volume, weight, astringency, and big mouthfeel was indicative in all – as these attributes comes straight from the grapes. Some seemed less tannic or fruitier than others, but all in all I longed to have each in their final blended process which I was more than happy to trust Willenborg with!

(After the 2013 Cab Collective I visited Vina Robles winemaker Kevin Willenborg. Read here for story on the tasting and interview.)

Story in photos: https://www.facebook.com/media/set/?set=a.10205508500739325.1073741916.1455706632&type=1&l=dbb4543053

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

First Ever ‘National Prosecco Week’

May 7, 2018 by evebushman Leave a Comment

NEW YORK (PRWEB) – The Prosecco DOC Consortium, the entity that oversees the production of the hugely popular Italian sparkling wine, is pleased to announce the launch of the first ever National Prosecco Week, beginning Monday, June 11th. The week-long activation will see masterclasses for media and trade, as well as public consumer events at multiple cities throughout the United States—New York, San Francisco, Dallas, Miami and Chicago. The masterclasses, led by well-known sommeliers in each city, will focus on teaching and showcasing Prosecco’s food pairing versatility with various dishes. Consumer parties will also be held in these cities, in commemoration of the famous Italian sparkler.

On June 14th, as part of the ‘National Prosecco Week’ activities, Prosecco DOC will host an exclusive Prosecco & Pizza Competition at Ribalta pizzeria in New York. Four pizza makers will compete in front of five celebrity judges, which will include journalists, food influencers and widely respected pizza experts. The event will be solely for press, trade and industry influencers. Following the competition, a Pizza & Prosecco consumer event will be held at the renowned pizzeria Roberta’s in Brooklyn on June 16th; at this ticketed event, attendees will be served Prosecco by the glass and Prosecco cocktails, along with specialty pizzas.

Prosecco DOC will also launch nationwide restaurant and retail promotion, from Prosecco ‘by the glass’ specials and limited-edition Prosecco and pizza pairings to various in-store promotions.

In addition to celebrating Prosecco, this initiative will also serve an important educational purpose, debunking myths and misconceptions about the Prosecco category and teaching consumers, press, and trade how to recognize—and enjoy—authentic Prosecco. The sparkler’s ever-increasing popularity has been accompanied by an inevitable rise in imitations from within Italy and around the world, and steps toward recognizing real Prosecco grown in the designated area and according to strict regulations will be discussed.

Regarding the upcoming campaign and its scope, Prosecco DOC Consortium Director Luca Giavi states, “The US market is fundamental for our denomination and has always had a deep fondness for our wines. We feel that it is important to provide information to opinion leaders and consumers that allows them to recognize and fully appreciate the quality of our production.”

Stay tuned for more details about the many exciting celebrations and initiatives of Prosecco DOC. For more information on National Prosecco Week, please contact Megan DeAngelo (mdeangelo@colangelopr.com) with Colangelo & Partners. To stay updated for upcoming events, follow Prosecco DOC on Facebook (@proseccodocusa), Instagram (@proseccodoc_usa), and the Consortium’s official US website, http://www.casaprosecco.com.

About The Prosecco DOC Consortium:
Prosecco was granted the Controlled Designation of Origin status on July 17th, 2009, and the Prosecco DOC Consortium (Consorzio di Tutela della Denominazione di Origine Controllata Prosecco) was created on November 19th of the same year to coordinate and manage the Prosecco DOC. The organization unites the different groups of manufacturers—wineries, individual and associated vine-growers, still wine and sparkling wine producers—to ensure the designation continues to grow and that the production regulations are complied with.

About Prosecco DOC:
Prosecco DOC wines come in Spumante (sparkling), Frizzante (semi-sparkling) and Tranquillo (still) varieties. The wines are made from mainly the Glera grape, native to North East Italy for thousands of years, and can be combined with a maximum of 15% of the following grapes: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero. Prosecco Frizzante and Spumante varieties get their famous bubbles using the Secondary Fermentation production method, bottled under high pressure after fermentation in bulk tanks called autoclaves, as opposed to the traditional method, which bypasses the autoclaves and is used for other sparkling wine varieties. The end result is a brilliant straw yellow wine with fine, persistent perlage and aromas of white flowers, apple and pear. It is fresh and elegant on the palate with moderate alcoholic strength. For more information regarding Prosecco DOC, visit http://www.casaprosecco.com.

USA and China drive the world’s wine market, along with a global love of bubbles

March 25, 2018 by evebushman Leave a Comment

Bordeaux – The upturn in the value of world wine consumption is set for a record global market value of $224.5 billion by 2021, forecasts Vinexpo/IWSR in its annual forecasts for the wine and spirits sectors.

photo credit: Michel Jolyot

A comparison of the ten years from 2011 to 2021 shows that the value of the world wine market will grow 40% to reach volume sales of 2.66 billion 9-litre cases. Driving the recovery are the USA and China, the world’s two most powerful economies, whose joint growth in wine consumption offsets declines elsewhere, notably in Europe.

Over the next five years, China will become the world’s second largest market for grape wine behind world leader, the USA. Chinese consumption is expected to rise by over one third to $23 billion over the next five years when it will reach volume of 192 million cases. By comparison, in 2016 a volume leap of 8 million cases pushed the value of the Chinese wine market to $15.24 billion (growth driven almost exclusively by still wine).

The USA, the world’s most valuable wine market worth more than $36 billion in 2017, is poised to grow over 25% in the run up to 2021, reaching more than $45 billion.

A number of other factors for growth range from a global love of sparkling wine, a clear global trend towards premium brands, and strong sales of whiskey.

Sparkling wine is forecast to grow by an average 2% year-on-year to 2021, driven predominantly by North America, but also showing strong growth in the UK and Asia-Pacific countries such as Australia, Japan. Those two countries helped to push sparkling wine in Asia-Pacific to a total value of $2.79 billion in 2016 for 9 million cases. By 2012 that figure is forecast to rise to $3.73 billion (15.8 million cases).

Prosecco will outstrip other major categories such as Champagne and Cava by 2021 when world Prosecco consumption is set to reach 40 million cases. In the UK, the world’s largest sparkling wine importer, Prosecco is an outstanding success. Nonetheless, the USA is expected to show the most growth in consumption of Prosecco by 2021, while remaining number two behind the UK.

Champagne’s shift in focus from Europe to emerging markets looks set to accelerate. Europe’s share of global Champagne volume is forecast to have decreased by 4 percentage-points by 2021, from 80% recorded in 2016.

In keeping with the trend to “drink less but better” premium wines are forecast to drive global still wine consumption. The premium segment – wines selling for between $10 and $20 – is forecast to grow by over 60 million cases during this period. Standard brands ($5-$9.99) will grow just short of 32m cases, and super-premium-plus just short of 5 million cases. The biggest losses will fall below $5, where the global category is expected to lose 75 million cases.

In spirits, too, premium price points are generally performing better than value, with mainstream standard brands developing at a healthy rate.

Whisky is expected to perform particularly well, especially Scotch and US whiskey, and to a lesser degree gin and tequila. This development broadly reflects the premiumisation trend with premium-and-above segments growing the fastest. The US and China will drive global growth of premium-and-above spirits. Combined, they are expected to add 30 million cases in these price segments, compared to a net gain of 46 million cases globally.

Meanwhile, the power of the Asia-Pacific region and the role of Hong Kong as a major business hub is highlighted by projected regional growth over the next five years from $29 billion in 2016 to $40.8 billion by 2021.

Guillaume Deglise, CEO of Vinexpo commented, “Since Vinexpo began tracking world data so many years ago we have witnessed the remarkable rise of the Asia Pacific region and its massive contribution to growth of the wine and spirits sectors. Being in Hong Kong since 1998 is a winning strategic choice that Vinexpo offers to its clients”.

The 20^th anniversary of Vinexpo Hong Kong exhibition will take place from May 29 to 31, where 1300 exhibitors from 28 countries will showcase their products to an expected 18000 visitors.

About Vinexpo
Vinexpo organises wine and spirits events for industry professionals acting as the sector’s international partner since its establishment, in 1981, on the initiative of Bordeaux Gironde’s Chamber of Commerce and Industry. Through its 35 years B2B experience the Group has developed an in-depth understanding of the market, as well as establishing strong relationships with key distributors across the world. It runs exhibitions in five set locations (Bordeaux, Hong Kong, Tokyo, New York and soon Paris), and one touring show (Vinexpo Explorer). Vinexpo thus covers the three continents with the highest consumption rates, and continues to be the market leader for wine and spirits events as the go-to forum for producers and buyers. The Group is expanding with two new exhibitions in New York (2018) and Paris (2020) and with Vinexpo Explorer (held in Austria in 2017) scheduled to take place in California in September 2018. Vinexpo’s successful expansion strategy is marked this year by the 20th anniversary celebration of its pioneering establishment in Hong Kong, in 1998, of the first ever wine and spirits exhibition in the region.

BAR TOSCANA INTRODUCES ITALIAN SPRITZER LINE-UP – AN EXCLUSIVE AND AUTHENTIC APERITIVO

March 17, 2018 by evebushman Leave a Comment

In the stylish and social traditions of northern Italy, the talented Bar Toscana Mixologists – Bar Manager/Mixologist Brighid Maguire in collaboration with Mixologists Miguel Hernandez and Robert Carder – have designed four Spritzers for guests to mingle over a pre-dinner cocktail at the recently redesigned bar and restaurant in Brentwood. Considered the most popular cocktail in Italy, and differing from the American Spritzer, the Bar Toscana Spritzers are created with premier Italian liqueurs of grape, rose and bitter citrus mixed with spirits of Aperol, Campari and Cynar, prosecco, fresh fruit juices and soda.

The Spritzers, in addition to the Bar Toscana specialty drink menu, include the Michelangelo; the Donatello; the Raphael; and the Leonardo. The cocktails have been created to complement the extensive Italian Stuzzichini menu of light appetizers and shared plates created by Chefs Hugo Vasquez and Justino Quirino at Bar Toscana. All Spritzers are priced at $14 and will be available beginning March 20, 2018.

From Toscana website

BAR TOSCANA ITALIAN SPRITZERS

Michelangelo

bitter bianco, pamplemousse, prosecco, soda, grapefruit twist, raspberry

$14

Donatello

aperol, pavan, lemon, prosecco, soda, lemon twist, grape

$14

Raphael

italicus rosolio, campari, lime, blood orange, prosecco, soda, blood orange twist

$14

Leonardo

italicus, bitter bianco, lemon, prosecco, soda

$14

Available March 20, 2018 and continuing

Nightly from 5:30 pm

Bar Toscana

11633 San Vicente Boulevard, Los Angeles, CA 90049

310.826.0028

ABOUT BAR TOSCANA:

Bar Toscana is where traditional Italian cuisine meets the modern art of craft. LA Confidential credits Bar Toscana as increasing the interest in Italian aperitifs and aperitif-based cocktails in the United States.

Located in the heart of Brentwood next door to the legendary Toscana, Bar Toscana is an intimate restaurant and cocktail bar showcasing a simple, elegant menu of small plates – or Stuzzichini – an array of hand-crafted cocktails and an Italian-focused wine list. At once relaxed and stylish, this neighborhood spot is ideally fashioned for imaginative market cocktails and sparkling conversation.

The Minty says, “Cocktails incorporating fresh produce are a rare find in Brentwood. If you’re ever looking for a place to eat or drink in Brentwood, don’t miss this place.” Gayot.com states “the emphasis at Toscana’s vibrant little sister, Bar Toscana, is on imbibing…but the food will compel you to plan a return visit.”

Become a Fan of BAR TOSCANA on Facebook: www.facebook.com/bartoscana

Keep up with BAR TOSCANA on Instagram: @bar_toscana_brentwood

Follow BAR TOSCANA on Twitter: @bartoscana

www.bartoscana.com

Please visit TRG’s other restaurants on the Web:

www.toscanabrentwood.com

www.sykitchen.com

www.neranobh.com

Tasting Wines From the New Newhall Refinery Wine List

February 16, 2018 by evebushman Leave a Comment

On January 31 I joined about 50 local wine friends – now calling ourselves the #WineInfluencers – to taste through some of the new wines added to the Newhall Refinery wine list. They had recently expanded their list quite a bit (read the story about that here) so I was anxious to sample their new offerings myself.

Within 15 minutes into the tasting the room, aptly called “The Cellar”, became electrified! As people entered they happily greeted pals they didn’t know would be there (the guest list wasn’t public), started tasting at one of the three tasting stations, took photos for social media, noshed on mushroom toast, cheese and charcuterie and – started sharing notes with each other of which wines not to miss at each table.

Guy Lelarge, formerly of Valencia Wine Company, was responsible for working with owners Simon and Shannon Mee, and the staff, before curating the wines at the best prices possible. He also added suggested pairings to the menu. When I had an exceptional Sauterne towards the end of the evening, and was on the hunt for the exquisite blue cheese they had provided to have with it, I told Guy he should pair that particular wine with a cheese plate for their dessert menu. He already had.

Of the wines we tasted below, and I didn’t sample everything, I bolded my favorites. Some I skipped as I’ve tasted before, the DAOU and Prisoner being two favorites that I would definitely order but didn’t need to taste again. And my pals like to tease me as I’m not a huge Pinot Noir fan, those were skipped as well, you know, (really) just to avoid palate fatigue.

My own quote for the evening was, “The energy in the room among wine lovers was palatable!” And last but in no way least, a big cheers to the Mees to now have such a broadly appealing wine list that really adds to their already uber-popular chef-inspired dishes.

What We Tasted

WHITE

Borgo Conventi Pinot Grigio 2015 / Italy

Vidal-Fleury Viognier 2015 / France

Matua Sauvignon Blanc 2016 / New Zealand

Orogeny Chardonnay 2016 / Russian River, CA

Flowers Chardonnay 2013 / Sonoma, CA

RED

Diora Pinot Noir 2015 / Monterey, CA

Patz & Hall Pinot Noir 2014 / Sonoma, CA

Belle Glos Pinot Noir 2016 / Santa Barbara, CA

Pedroncelli Zinfandel 2015 / Sonoma County, CA

Château Mont-Redon Chateauneuf-du-Pape/ France

Viña Magna Ribera Del Duero 2015 / Spain

Trefethen Merlot 2014 / Napa, CA

Consilience Syrah 2014 / Santa Barbara, CA

Stag’s Leap Winery Petite Sirah 2014 / Napa, CA

Prisoner Red Blend 2016 / Napa, CA

Drumheller Cabernet Sauvignon 2015 / WA, USA

Daou Reserve Cabernet Sauvignon 2015 / Paso Robles, CA

BUBBLES & DESSERT WINES

Riondo Prosecco 187ml / Italy

Nicolas Feuillate Brut Rosé Champagne 375ml

Louis Roederer Brut Premier Champagne 750ml

Château Grand-Jauga Sauternes 2015 375ml / France

The Full New Wine List online.

Information on their popular Around the World Dinner Series.

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

Valentine’s Day Cocktail Recipes

February 1, 2018 by evebushman Leave a Comment

Sparkling Frosé

INGREDIENTS

½ Bottle of Sparkling Ice Cherry Limeade

8 Rosé Ice Cubes

1oz lemon juice

Mint, for garnish

DIRECTIONS

Pour rosé into an ice cube tray and place in freezer until frozen. In a blender, combine Sparkling Ice Cherry Limeade, rosé cubes and lemon juice. Garnish with a mint sprig and serve.

Sparkling Hibiscus

INGREDIENTS

Santa Margherita Prosecco Superiore DOCG

Whole hibiscus flowers, packed in syrup

8 tsps of hibiscus syrup used to pack the flowers

DIRECTIONS

Place a whole hibiscus flower in the bottom of glass. Fill glass with Santa Margherita Prosecco Superiore DOCG to ¾” of the rim. Carefully spoon 2 tsps of the hibiscus syrup down the interior side of each glass.

Sparkling Raspberry

INGREDIENTS

1½ ounces vanilla vodka

1 tsp. simple syrup

½ oz. fresh lemon juice

Sparkling Ice Grape Raspberry

Raspberry ice cubes, for garnish

DIRECTIONS

Place raspberry ice cubes in glass and set to the side. In a cocktail shaker, add vanilla vodka, simple syrup, and fresh lemon juice- shake. Strain over ice and add Sparkling Ice Grape Raspberry.

Rose Petal Rosé

INGREDIENTS

1 bottle of Santa Margherita Sparkling Rosé

Pink rose petals

DIRECTIONS

Pour glass of Santa Margherita Sparkling Rosé. Place a pink rose petal on top and serve.

Sweet and Sparkly Champagne

INGREDIENTS

3oz champagne, chilled

Cotton candy

1oz Sparkling Ice Cherry Limeade

DIRECTIONS
Fill champagne flutes with champagne and Sparkling Ice Cherry Limeade. Place a small 2″ piece of cotton candy on top of glass as a garnish. Push the cotton candy into the glass for a fun disappearing effect.

Flor Adora

Recipe Credit: Bruce Cost Ginger Ale

Ingredients

0.75 oz lemon juice
0.75 oz Small Hand Foods raspberry gum syrup
1.5 oz Plymouth gin
4 oz Bruce Cost Ginger Ale Original

Directions

Combine all ingredients in a glass with ice, garnish as desired.

Purity Berry H20

INGREDIENTS

4 Parts Purity Vodka

3 Parts Berry Water

1 Cup Mixed Berries

1 Long Piece of Lemon Zest

4 Parts distilled or bottled high quality water

DIRECTIONS

Combine the ingredients in a glass pitcher and let sit, refrigerated, for at least 4 hours – or preferable overnight, before serving. Serve the vodka mixed with the Berry Water either shaken and strained or just combined over ice.

The Rosemary Hound

INGREDIENTS

2Parts Purity Vodka

1 Part Simple Syrup

4 Tablespoons Fresh Rosemary Leaves

½ Part Ruby Red Grapefruit Juice

2 Slices Ruby Red Grapefruit, for Garnish

DIRECTIONS

Place the grapefruit juice, vodka and 1 ounce rosemary simple syrup in a cocktail shaker with ice. Shake well to mix. Serve on the rocks, garnished with a grapefruit slide.

Vodka & Latkes Returns to AKASHA for Hanukkah! December 12-20

December 13, 2017 by evebushman Leave a Comment

Chef Akasha Richmond and Partner Alan Schulman’s AKASHA present VODKAS & LATKES, a holiday Hanukkah Dinner served nightly from Tuesday, December 12^th through Wednesday, December 20^th. Or if you prefer to dine at home with family and friends, try AKASHA’S Hanukkah To-Go Menu.

Image from: California By Design

CHEF AKASHA, in addition to her ever-popular dinner menu, presents Hanukkah specialties. Begin the evening with Small Plates – Akasha’s Yukon Gold Potato Latkes with a Choice of Toppings: Heirloom Apple Sauce & Sour Cream, Smoked Salmon & Horseradish Crème Fraîche or Duck Confit &

Pomegranate-Cranberry Sauce; or sample Chopped Chicken Liver with Olive Oil Crostini. Big plate offerings include Old School Brisket with Potato Pancakes and Thao Farm’s Carrots. Tempt yourself with dessert – Fried Apple Fritters with Cinnamon Ice Cream.

Imaginative vodka cocktails by Clare Ward are showcased for the week and include the Illumination, with Vodka, Salers Aperitif, Lillet Blanc, Galliano & Fernet Spritz; The Dreidel with Vodka, Pomegranate Grenadine, Thyme, Lime, Absinthe & Prosecco; and Gelt with Vanilla Vodka, Western Grace Brandy, Chocolate Bitters, Pineapple, Ginger, Lemon, Soda & Cinnamon. Cocktails are priced from $12-14 each.

Pricing for Hanukkah specials range from $8 – 28. The specials are served in addition to AKASHA’s à la carte menu.

VODKAS & LATKES

Hanukkah Dinner Specials at AKASHA

Tuesday, December 12^th to Wednesday, December 20^th

Vodka Cocktails by Clare Ward

$12-14

illumination

vodka, salers aperitif, lillet blanc, Galliano, fernet spritz

the dreidel

vodka, pomegranate grenadine, thyme, lime, absinthe, prosecco

gelt

vanilla vodka, western grace brandy, chocolate bitters,

pineapple, ginger, lemon, soda, cinnamon

specials in addition to our regular menu

HANUKKAH DINNER

small plates

akasha’s yukon gold potato latkes

served with choice of:

heirloom applesauce & sour cream

smoked salmon & horseradish crème fraîche

duck confit & pomegranate-cranberry sauce

chopped mary’s chicken liver

olive oil crostini

big plates

old school brisket

potato pancakes, apple sauce, thao farms carrots

braised citrus chicken

date syrup, olives, onions

couscous with dried fruit & roasted vegetables

dessert

fried apple fritters, cinnamon ice cream

Pricing for Hanukkah specials range from $8 – 28

WHEN:

Hanukkah Dine-In at AKASHA

December 12-20, 2017

Monday-Thursday 5:30 p.m. – 9:30 p.m.

Friday-Saturday 5:30 p.m. – 10:30 p.m.

Sunday 5:00 p.m. – 9:30 p.m.

WHERE:

AKASHA RESTAURANT, 9543 Culver Boulevard, Culver City, 90232

Reservations can be made by calling the restaurant at 310.845.1700 or by visiting www.akasharestaurant.com

WHY:

The mission of owners Akasha Richmond and Partner Alan Schulman is to provide high-quality food, friendly service in a welcoming neighborhood atmosphere and to bring the community together by holding events that celebrate its rich cultural diversity.

ABOUT AKASHA RICHMOND:

Richmond is well known in the Los Angeles food community having spent most of her career as a self-taught chef and baker, as well as the owner of a successful catering business. Richmond has established herself as a celebrated culinary talent and opened her first concept AKASHA in 2008. She places emphasis on the importance of eating local foods utilizing health-conscious cooking methods, sustainable practices and dedication to authentic ingredients and products that are sustainable and organic. A longstanding affinity for cuisines from around the globe, Richmond has traveled the world taking inspiration back to her kitchen from Southeast Asia, Bali, Australia, as well as Eastern and Western Europe. The author of Hollywood Dish: More than 150 delicious, healthy recipes from Hollywood’s chef to the stars (Avery, 2006) she has been featured in Food & Wine and has acted as a guest editor for Vegetarian Times. She continues to consult on numerous natural food product lines while exploring new cooking methods and practices for living a healthier life.

for further information, the public may contact

AKASHA RESTAURANT

9543 Culver Boulevard, Culver City, 90232

310.845.1700

www.akasharestaurant.com

follow AKASHA on:

Facebook: www.facebook.com/akasharestaurant

Twitter: @AkashaCC

Instagram: @akashacc

Or get the Akasha App on iTunes

Results of Airline Wine Competition Released

August 23, 2017 by evebushman Leave a Comment

Yardley, Pa. (PRWEB) August 2017 – Global Traveler, the only AAM-audited magazine for luxury business and leisure travelers, releases the results of its 13th annual Wines on the Wing Airline Wine Competition.

Air Canada Unveils New Livery Inspired by Canada (CNW Group/Air Canada)

The competition, held June 8, took place at City Winery in New York City. Expert judges participated in the blind tasting of 32 airlines’ white, red and sparkling wines. The judges hailed from a wide range of specialties, including sommeliers, wine shop owners and winemakers. In total, 28 Champagnes/sparkling wines, 56 white wines and 61 red wines were tasted.

Airlines are required to submit five different wines — two red wines, two white wines and one sparkling wine/Champagne — to be eligible for the overall Best International Business Class Wines on the Wing award or the Best International First Class Wines on the Wing award. For the first time in 2017, Global Traveler awarded gold, silver and bronze awards in each category. This year, the overall winner for Best International Business Class Wines on the Wing was Air Canada, and the winner for Best International First Class Wines on the Wing was Asiana Airlines.

In the white wine category, Best International Business Class White Wine was tied for Jurtschitsch Grüner Veltliner 2016, Austria, submitted by Air Canada, and Steininger Grüner Veltliner 2015, Austria, submitted by Brussels Airlines. For first class, the winner was EL AL Israel Airlines with Vitkin Winery Grenache Blanc 2015, Israel.

The best business-class Champagne was Aeroflot’s Ayala Brut Majeur, NV. The best first-class Champagne was United Airlines’ Joseph Perrier Brut Cuvée Royale 2004. TAP Portugal’s Luis Pato Blanc de Blancs, NV, won Best International Business Class Sparkling Wine.

When it came to red wine, Asiana Airlines reigned supreme in the first-class category with Gran Claustro 2011, Spain, and All Nippon Airways took the No. 1 business-class spot with Drumheller Cabernet Sauvignon 2015, Washington.

For the ninth consecutive year, Global Traveler awarded the Best North American Wines on the Wing. North American airlines submitted first-class and business-class wine samples, depending on their domestic flight offerings.

American Airlines was named Best North American First Class/Business Class Wines on the Wing, and also won for its red wine, La Ferme du Côtes du Rhône 2014, France, and its white wine, Domaine de la Chaise Sauvignon 2016, France. Hawaiian Airlines’ Flor Prosecco, NV, Italy, won Best North American Champagne/Sparkling Wine.

For the seventh year, Global Traveler awarded the Best Alliance Wines on the Wing. The participating airlines were divided by their airline alliance. The overall points for each airline were tallied and averaged to determine the alliance with the highest total. Congratulations to oneworld, represented by airberlin, American Airlines and British Airways.

Competition director Eunice Fried spent months preparing for the blind tasting. Fried, an accomplished wine journalist and respected wine expert, resides in New York City.

Global Traveler is the only U.S.-based publication to conduct such a survey in the United States.

The top airlines in each category are:

BEST INTERNATIONAL BUSINESS CLASS WINES ON THE WING
GOLD Air Canada
SILVER Brussels Airlines
BRONZE TAP Portugal
4. airberlin
5. Aeroflot

BEST INTERNATIONAL FIRST CLASS WINES ON THE WING
GOLD Asiana Airlines
SILVER British Airways
BRONZE United Airlines
4. Singapore Airlines
5. American Airlines

BEST CHAMPAGNE INTERNATIONAL BUSINESS CLASS
GOLD Aeroflot
SILVER All Nippon Airways
BRONZE Delta Air Lines
4. Brussels Airlines/Hainan Airlines (TIE)
5. airberlin

BEST CHAMPAGNE INTERNATIONAL FIRST CLASS
GOLD United Airlines
SILVER American Airlines
BRONZE Singapore Airlines
4. Asiana Airlines
5. British Airways

BEST SPARKLING WINE INTERNATIONAL BUSINESS CLASS
GOLD TAP Portugal
SILVER Alitalia
BRONZE Hawaiian Airlines

BEST WHITE WINE INTERNATIONAL BUSINESS CLASS
GOLD Air Canada/Brussels Airlines (TIE)
SILVER Air Serbia
BRONZE United Airlines
4. Singapore Airlines
5. TAP Portugal

BEST WHITE WINE INTERNATIONAL FIRST CLASS
GOLD EL AL Israel Airlines
SILVER All Nippon Airways/Asiana Airlines (TIE)
BRONZE British Airways
4. Singapore Airlines/American Airlines (TIE)
5. American Airlines

BEST RED WINE INTERNATIONAL BUSINESS CLASS
GOLD All Nippon Airways
SILVER American Airlines
BRONZE Aeromexico
4. TAP Portugal
5. Brussels Airlines

BEST RED WINE INTERNATIONAL FIRST CLASS
GOLD Asiana Airlines
SILVER Asiana Airlines
BRONZE Singapore Airlines
4. United Airlines
5. British Airways

BEST NORTH AMERICAN WINES ON THE WING
GOLD American Airlines
SILVER JetBlue
BRONZE Delta Air Lines

BEST NORTH AMERICAN CHAMPAGNE/SPARKLING WINE
GOLD Hawaiian Airlines
SILVER Delta Air Lines/JetBlue (TIE)
BRONZE Virgin America

BEST NORTH AMERICAN RED WINE
GOLD American Airlines
SILVER JetBlue
BRONZE Delta Air Lines

BEST NORTH AMERICAN WHITE WINE
GOLD American Airlines
SILVER United Airlines
BRONZE JetBlue

BEST ALLIANCE WINES ON THE WING
GOLD oneworld
SILVER Star Alliance
BRONZE SkyTeam

For more information on the competition, check out the August 2017 issue of Global Traveler or visit globaltravelerusa.com.

About Global Traveler
With nearly 300,000 readers, Global Traveler connects with U.S.-based frequent, affluent, international travelers. According to MediaMark Research (MRI), GT readers have an average net worth of $2 million and 50 percent are CEOs and owners of companies. Our readers average nine domestic flights per year and 93 percent travel internationally on a regular basis, mostly in first and business class. More than 55 percent stay in 4- and 5-star hotels, at an average 60 nights per year. Four special editions — Leisure Lifestyle Edition, Global City Guidebook, Class Act Guide and The Trazee Book — complement 12 monthly issues. Each year, Global Traveler awards the GT Tested Reader Survey awards, the Leisure Lifestyle Awards and the Wines on the Wing awards.

About Global Traveler Digital
Global Traveler’s website, globaltravelerusa.com, which unveiled a new design in late 2016, offers unique daily content catering to the lifestyle and travel interests of our audience of premium travelers. Other digital offerings include eFlyer USA (20,000 double-opt-in subscribers); eFlyer Asia (4,000 Asia-based, double-opt-in subscribers); custom e-newsletters; sponsored content; Publisher’s Picks, GT on the Go and Premium eDeal e-newsletters; and a weekly On the Road with Global Traveler slideshow. More than 80,000 visitors monthly rely on globaltravelerusa.com as their travel resource.

About FXExpress Publications, Inc.
FXExpress Publications, Inc., based in Yardley, Pa., is a privately held company publishing Global Traveler, eFlyer USA, eFlyer Asia, Trazee Travel, WhereverFamily and several annuals; and also operating globaltravelerusa.com, globaltravelerusa.com/blog, trazeetravel.com and whereverfamily.com.