Perlis Picks: Double Trouble Wine Room

July 29, 2017 by Michael Perlis Leave a Comment

Downtown Newhall is fast becoming an all-in-one destination for the Santa Clarita Valley.

With a state of the art public library standing guard at the north end of Main Street and Newhall Refinery restaurant and Pulchella Winery tasting room near the southern end, along with everything else going on nearby and in-between, it is easy to see why this area’s popularity is only going to increase.

Recently, Karen and I had the opportunity to visit the Double Trouble Wine Room on Main Street, a joint project of Hoi Polloi Winery and Pagter Brothers Winery. Both wineries make their wines locally at SCV Custom Crush Services, sourcing grapes primarily from vineyards on California’s Central Coast.

PAGTER BROTHERS WINERY

For some years, I’ve enjoyed the wines made by Scott Pagter of Pagter Brothers Winery. I can’t remember all the details of when he shared the wine [under his previous wine label] with me at the much missed All Corked Up wine bar, but I do remember it being a pretty killer Grenache. [I also have very fond memories of Scott’s band Stupid Pony from those days. Fronted by excellent lead singer Sidney Iverson, I always looked forward to this band’s rare appearances.]

Scott and his brother Gib formed Pagter Brothers Winery in 2013 specializing in “big, bold reds.” That being said, the first wine we tried was the 2014 Chardonnay which was excellent, a fairly light wine but with a touch of oak on the finish to give it some body.

After that, though, we did move on to those big bold reds, tasting through a selection of wines from the 2014 vintage, mostly Rhone varietals with Syrah sourced from the White Hawk Vineyard in Santa Ynez and the Grenache from the Hoyt Vineyard in Paso Robles…

Notorious – blend of 75% Grenache and 25% Syrah, named after Gib’s day job as an attorney.

Melodious – a reverse of the Notorious, 75% Syrah and 25% Grenache, a tribute to Scott’s music/entertainment background.

Syrah – 100% from the White Hawk Vineyard. This was delicious, but we also got a sneak peek of the 2015 vintage which if anything was even better.

In addition, Pagter Brothers makes a Tempranillo. I think Tempranillo does very well in Paso and this 2014 was no exception.

Finally, another sneak peek – the 2015 Tannat. From Paso’s Adelaida district, this wine belied Tannat’s reputation as being monolithic and unapproachable. Definitely the opposite of that, drinking very well right after bottling and will only get better. My fave of the Pagter Brothers tasting.

Scott told me that their motto is to “make wine they like to drink…so if no one buys it they can drink it.” With these wines, they’re not going to be able to keep much for themselves.

HOI POLLOI WINERY

My relationship with Doug Minnick, one of the three owner/winemakers of Hoi Polloi Winery, goes back several years as well. Doug is also one of the co-founders of the Garagiste Festivals and he and I first met when I interviewed him for our Eve’s Wine 101 website about the inaugural event that was coming up.

So, it was a natural progression to want to make wine. The special focus is on Syrah and Doug says they will soon be able to do side-by-side single vineyard Syrah tastings from all four of their Syrah sources – Sebastiano Vineyard [Sta. Rita Hills], Alta Colina Vineyard [Paso Robles], Hoppe Kelly Vineyard [Russian River Valley] as well as the iconic Larner Vineyard in Ballard Canyon. If you know Syrah, you know that Doug et al have connected with some pretty outstanding vineyards. I feel that Syrah is one of the best varieties for showing off differences in terroir, so this is pretty exciting stuff.

But they do make other wines besides Syrah. We started our tasting with the newly released 2016 Grenache Rosé from Colburn Vineyards in Paso Robles – one of the best Rosés that I’ve had.

We then moved to the reds by first tasting the 2015 “Illicit” Pinot Noir from Santa Maria and the 2014 “Touch of Evil” Cabernet Sauvignon from the Cass Vineyard in Paso Robles. Both solid wines.

Now, time for the red Rhones!

We eased into them, starting with the 2015 Syrah / Grenache Blend called Tryst, so called because while the 34% Grenache is entirely from Paso Robles, the 66% Syrah is a combination of Paso and cool-climate Sonoma. Makes for a very tasty wine.

Not messing around now, we tasted the Sebastiano Vineyard Sta. from Rita Hills and the Alta Colina Vineyard from Paso Robles, both from the 2014 vintage. I had already tasted these wines from last year’s Garagiste Festival in LA and knew what to expect. I was not disappointed. [Not tasted this time but tasted at that same festival was the 2014 “Double Exposure” blend from both of these vineyards, which was actually one of my favorites that day.]

We got a sneak peek here as well – the 2015 Petite Sirah from the Loma Seca Vineyard in Paso Robles. Delicious now, this wine is going to be fun to watch develop.

The Double Trouble Wine Room is definitely worth your time. Gorgeous facility, now with a patio, along with great wines poured by nice people. I expect this is a place you may want to become a “regular” at before it becomes too popular.

DOUBLE TROUBLE WINE ROOM

24338 Main St.
Newhall, CA 91321

Eve Wine 101 on Aroma Training

May 19, 2017 by evebushman Leave a Comment

One of the things that has intrigued me about wine tasting is calling up aromas for my tasting notes, for myself and for pals that are struggling. I first began honing these skills via seated tastings where there was an opportunity to reflect and take notes. Further honing came with Wine and Spirits Education Trust (WSET) certification classes. And final honing comes when I get to sit with friends and really chat about what the heck we are drinking. That final honing is my favorite, but doesn’t happen nearly enough. So, how does this all work?

Memory

Calling up aromas is exactly the same as calling up a memory – the memory of a scent found elsewhere. For example, there isn’t chocolate added to wine but both milk and dark chocolate can sometimes be detected in red wine, port and even whiskey. But if you haven’t had milk or dark chocolate it’s impossible to detect. You simply have to build your memory. I will sniff veggies and flowers at a supermarket, go through my own spice rack at home and pay attention to what is cooking on my stove to build my store of memory.

Cheats

So, after working your senses via building up your memories, you can also grab a cheat sheet, as I call it, like an aroma wheel. I have two systems: one from my WSET courses and another from the North American Sommelier Association (NASA). These are great to look over when I get stumped. It reminds me to look for fruit, floral, spice, vegetal, minerality, etc. Or you can get this really big cheat: for $549 you can buy the original 54-sample Aroma Kit by Le Nez du Vin. I saw one that you could play around with at Harrods in London and I would like to have one…someday.

Events

I’ve co-taught a few classes at our very own local Pulchella Winery. Winemakers Nate Hasper and Steve Lemley lead the class while I explain the aroma training via some handy syrups from Torani (see below) as well as flowers, spices, chocolate, tobacco and anything else I’ve found. Each is in its own un-labeled container for vinophiles to smell and guess at. Going straight from this to wine tasting makes the aroma memory that much more fresh.

Torani Syrups

If you want the full skinny of what I learned from J Lohr red winemaker Steve Peck, this excerpt is from a previous article I did for the SCV Beacon:

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.

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…(more)

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

Perlis Picks: The Blaq Square

April 15, 2017 by Michael Perlis 2 Comments

So is it worse to be forgetful or ignorant?

When I knew I was going to be meeting with Brad Slaughter, General Manager and part owner of The Blaq Square, the first question I wanted to ask him was the origin of the name of the restaurant.

[The second question was going to be if he was related to pro wrestler Sgt. Slaughter, but that would have been just silly, right?]

But, I forgot to ask. So, I emailed Brad right after our interview asking him to explain the name, and he immediately responded:

Photo from Facebook

“The name is inspired by the famous painting called “The Black Square” by Kazimir Malevich. It’s very unique, eclectic, rustic and inspires thought. That’s exactly what we wanted for our restaurant. The spelling Blaq is to give a chic name to match our brand and creativity.”

Well, dear reader, I hope you are a little better versed in art than I am. In retrospect, yes, I had heard of the painting [I’m gonna stick with that], but that’s about it. Some internet research led to some fascinating stuff, but I will leave that to you to do on your own. This article is supposed to be about The Blaq Square restaurant.

But, the name does make sense in the context in which Brad explained it. The restaurant, Brad said, is a fusion gastropub, but the fusion is not of cuisines, but “of preferences.” While the menu is 50% vegan, and there are many gluten-free choices, there are also lots of items that would satisfy a carnivore such as myself.

When Karen and I ate there the first time, I ordered The Sober Irishman sandwich, described as Corned Beef, Beer Mustard, Whiskey Onions, Red Cabbage and Carrot Pepper Slaw on a Brioche Bun. While these days I am trying to really only eat half portions, gosh darn if I couldn’t help myself with this sandwich. So good.

The selection of burgers and other items look just as enticing. [Speaking of burgers, Brad heavily suggests trying a burger made from Beyond Meat plant protein. While I admit the idea initially held little appeal, Brad’s description makes me want to give it a shot.] The rest of the menu is a selection of small bites and sandwiches, in keeping with the gastropub motif, along with several different pizzas made in the pizza oven that the predecessor occupant of the premises left behind.

The availability of the pizza oven was a major influence on Brad and his partners’ [including Owner/Partner/Executive Chef Nate Malonson] ability to effect the transition from the previous tenant to The Blaq Square in what has to be record time. Even then, getting things ready in only three weeks for their opening on December 8^th last year seems pretty amazing, given all the work that was done to the interior of the restaurant. Brad said that they have really focused on a philosophy of doing things to “provoke thought” and “increase creativity”. This attitude shows not only with the interior of The Blaq Square and the food items but also carries over into the drink selection, both alcohol and non. Having high quality choices, sourced organic and locally whenever possible [they even grow they own herbs] and with input from what customers are asking for, with an assortment of shakes, juices and teas, along with lots of craft beers, many of them local. And the wines…local favorites including Pulchella and Reyes highlight the list, along with some standouts from Paso Robles and beyond are sure to appeal to a wide range of wine lovers.

Brad says the community has really embraced The Blaq Square, which is great to hear. Online comments bear this out. It’s good to see a place like this in the Santa Clarita Valley, to join the small but growing group of independently owned restaurants – definitely worth checking out.

The Blaq Square

23460 Cinema Dr Suite A

Valencia, CA 91355

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.

Vintage Eve Circa Jan 2013: Eve’s Wine 101 on TV!

February 21, 2017 by evebushman Leave a Comment

What the plan was: As written below. The way it turned out: Watch for yourself – link. (https://www.youtube.com/watch?v=Y-jEoXlDHa8)

Tami or Dave: Would going to a wine fest be a good idea for a first date?

Eve: Absolutely! Things to consider: If you invite a woman to a wine event, because she appreciates wine, let her know exactly what the extent of your own knowledge is. I can’t believe how little I knew at my first event, and how I’ll never learn it all. So, don’t fake your knowledge, she will spot that. And, don’t over drink, as you are driving your date home.

Tami or Dave: What about couple time?

Eve: There is no better way to get into a romantic mood with your partner than over wine. As you progress from tasting table to tasting table, take a moment to talk about the aromas and flavors you are getting. The time spent savoring wine easily translates for a couple that enjoys savoring life together. Don’t rush it!

Tami or Dave: Okay that leaves friends, is going to a wine tasting with friends a good idea?
Eve: Again, yes. For me, unless someone declares themselves a designated driver in advance (the key is it needs to be in advance) rent a nice limousine. The drive from Santa Clarita to the Sierra Pelona wine event is beautiful! Rolling hills and valleys, seeing it from a limo is probably the best way to go, with friends, a first date or with your spouse!

Tami or Dave: Okay, now, tell us, as you call yourself the SCV Wine Conduit, how does one behave at a wine fest? I mean, are there rules?

Eve: If you want to ensure a good time, yes, I have a few pointers. Winery representatives or winemakers will pour most wines. Each should be versed at answering questions about their wines and are interested in what you think.

With that said, don’t be in a hurry. If the line at one table is long, go to another, and swing back to the one you missed later. When you receive your 1 to 2 ounce taste be aware if others are waiting, if they are, back up a bit to let them in. If there isn’t a wait, take some time, swirl your glass to open up the aromas, and comment on what you find. Swirl again before tasting, and let your taste linger over your tongue and mouth before swallowing, again to detect taste and overall mouth feel. Share your thoughts with the server. Discard what is left in your glass, whether you like it or not, expectorating is also encouraged. The goal at an event isn’t to get drunk, the goal is to keep your palate fresh enough that you can appreciate your first pour as much as your 40^th.

Tami or Dave: Are you going to the Sierra Pelona Wine Fest? Why do you think locals will enjoy it?

Eve: Anytime an inaugural wine fest is planned, wine people and regular people are curious. This brilliant idea of Robert’s not only serves the community’s Henry Mayo Newhall Memorial Hospital but also introduces the greater area to one of the newest wine growing areas. And Robert, joined by dozens of others, will be showcasing wines that haven’t been already poured at dozens of other festivals.

Tami or Dave: So, where else can we go for wine in Santa Clarita – and not be intimidated?

Eve: Every place that serves wine serves the wine community best by not making it intimidating. Your local wine bars like Wine 661, Roman Holiday Wine Lounge, Lee’s Wine Bistro and Valencia Wine Company, as well as Pulchella Wine Tasting Room and our wine-serving restaurants all have the same goal: to get you in and to make you want to come back. They do this by talking to you about what you like, and then making suggestions based on that.

Of course, reading my blog, or following me on Facebook helps too…a little wine 101 knowledge can help you feel less intimidated.

Tami or Dave: How much is there, really, to learn about wine?

Eve: The education never ends. But like with any entrepreneurial effort, if your heart is in the work, you just don’t care. I read trade magazines, fiction and non-fiction, the internet and take classes. I’m never bored, and always “thirsty” for more. I would bet this conversation has given you two a craving?

Tell people any more tricks of the trade – especially for the Sierra Pelona event.

Eve: Well…if you are very nice to a winery representative, they often have something “under the table” that they share with other reps or especially nice guests. Sometimes…you might even leave with a bottle! (But don’t be pushy and ask for one.) And, talk to other guests. By the end of a tasting a camaraderie begins to develop. Tell people what you liked and find out what their favorites were. You can even revisit a favorite of your own, to see if it fares just as well with your palate.

Vintage Eve Oct 2012: One-Bottle Post, 2010 Pulchella Zinfandel, Mainini Vineyard

November 29, 2016 by evebushman Leave a Comment

Pulchella Winery

2010 Mainini Vineyard Zinfandel

Paso Robles

Alcohol 15.3%

Pulchella glasses in winery, photo credit Rick Lott

Disclosure

For a change, and for fun, I pulled out my “WSET* Systematic Approach to Tasting Level 2 to use during the tasting of this wine. I often use the guide in Wine 101 tastings to help beginners, and those not-so-new to wine, with descriptors that sometimes are on the tip of our tongue, literally, that a little prompting helps identify. And all my tastes are with a 1 to 2 ounce pour, which means what I find in the color may be lighter than you would in a 4 to 6 ounce pour.

Appearance

Clear in clarity, deep intensity, and over a white sheet or paper the colour (yes, that’s how they spell in England) is garnet with a ruby edge.

Nose

The condition was clean, the intensity medium to pronounced, and the characteristics included plum, blackberry, black cherry, some fig, black olive, mint, walnut, and milk chocolate.

Palate

Ripe dark fruit, juicy plum, raisin, white pepper, nice tannins, and for the percentage of alcohol I thought it decidedly very nicely balanced between the fruit and tannins.

Conclusion

I’d gone through my 2-once pour by this time and decided I would mull over my conclusion with a nice 4-ounce glass. The WSET gives me one-word answers ranging from poor to outstanding. I do find that tough as I think there is more to a conclusion. I found the wine very good to outstanding. I plan on pairing it with a burger and fries in a few minutes. And, I want to thank Pulchella Winery winemakers Steve Lemley and Nate Hasper for their talents.

*Wine and Spirits Education Trust is a sommelier certification course that originated, and is graded, in England. To learn more or to find local classes, this is their website:

http://www.wsetglobal.com/

http://www.pulchellawinery.com/l

Our allocations are available to our wine Club Members and guests visiting our tasting room exclusively. All releases typically sell out less than one year after release and before their potential. Our winemakers are in the tasting room quite often, personally walking each guest down their dirt road of passion. Our tasting room is located at: 24261 Main Street in the Oldtown Newhall historical district. (91321). We are typically open for tastings Thurs – sat from 5 pm to 10pm and Sunday 12pm – 5pm. however hours do vary so please call our tasting room at 661-799-wine for current hours. Closed all major holidays./ hours

‘Illegal’ Wine Blends and a ‘Peek Behind the Curtain’ of Big Wineries Add to Paso’s Garagiste Wine Festival Fun (and includes Pulchella)

November 3, 2016 by evebushman Leave a Comment

The Garagiste Wine Festival has announced that renowned winemaker Adam Lazarre will keynote the sixth anniversary Garagiste Wine Festival. His keynote, ‘A Peek Behind the Curtain of Big Wineries,’ kicks off the Grand Tasting main event on November 12th in Paso Robles. The festival also announced additional festival details, including the participation of Ascension, Onx and Pulchella wineries in the festival’s first ever “Illegal Blends – Garagiste winemakers break Old World Wine Rules” tasting seminar and the presentation of the 2016 Garagiste Scholarship Fund to Cal Poly at the festival’s Industry Night and Winemaker Shootout on November 10th.

Launched in 2011 in Paso Robles, which was recently named America’s Best Wine Country Town by Sunset Magazine, the Garagiste Festival festival offers four days of events that feature over 60 micro-production winemakers pouring over 200 wines. Tickets are on sale now athttp://californiagaragistes.com/buy-tickets/.

“It is so fitting that Adam Lazarre is our first Garagiste Festival keynote speaker – as a winemaking visionary and renegade, Adam has made both a million cases a year and a hundred, and is one of the creators of superstar wines Rex Goliath and Cycles-Gladiator,” said Doug Minnick, Co-founder, The Garagiste Festivals. “Adam will offer his unique perspective on winemaking at both ends of the spectrum (as well as tastes of some awesome wines) – but don’t get too serious, Adam is both irreverent and entertaining – and we wouldn’t have it any other way. You’ll laugh, you’ll learn, and you’ll come away with a deeper understanding of wine.”

In addition to his winery, Lazarre Wines, Lazarre was the mind behind the successful Villa San-Juliette and Fat Monk line of wines in Paso Robles, producing wines for the creative geniuses Ken Warwick and Nigel Lythgoe. In 2012, Adam was named one of IntoWine.com’s “100 Most Influential People in the US Wine Industry”.

Following Lazarre’s keynote is the festival’s signature tasting seminar and panel, “Illegal Blends! Garagiste Winemakers Break Old World Wine Rules (…in France, they’d throw you in jail for these wines!),” which will help attendees understand how cutting-edge garagiste winemakers, unbounded by the mandated-by-law regional blends in France, Italy and the Old World, are free to experiment using the wide diversity of grape varietals grown in the Central Coast to make unique, exciting, and high-scoring blends. Moderated by Garagiste Festival Co-founder, Stewart McLennan, the seminar focusing on this no-rules approach and features three award-winning garagiste winemakers who specialize in unique blends: Erick Allen of Ascension Cellars, Brian Brown of ONX Wines and Steve Lemley of Pulchella Winery.

On Thursday night, Garagiste Festival ‘Industry Night’ returns to Lefondusac in Tin City, with three seminars culminating in the third annual Great Red Wine Shootout, where winemakers will blind taste and judge each other’s brown-bagged wines. As part of the evening, The Garagiste Festival, which benefits Cal Poly Wine and Viticulture department, will present the 2016 Garagiste Festival Scholarship Fund to Cal Poly and its 2016 scholarship recipients.

“This is one of our favorite moments each year: helping support the education of future winemakers is what The Garagiste Festival is all about,” said Garagiste Festival Co-founder Stewart McLennan. “That, and introducing hundreds of winemakers to thousands of passionate wine consumers all while offering up a great deal of fun, lots of high quality wine and new wine discoveries in a completely ‘no snobs allowed’ zone.”

In addition to the seminars, Industry Night, and Saturday’s Grand Tasting featuring over 60 winemakers, the festival also brings back its Keep It Rockin’ After Party on Saturday with Burning James and the Funky Flames; “Friday Night Heaven,’ a Rare and Reserve Wine Tasting with gourmet grilled cheese from Hurricane Kitchen, and a Paso Garagiste Wine Passport day, offering special post-festival access to winemakers and their tasting rooms, vineyards, or wineries, as well as special Paso Robles weekend packages, including hotel discounts.

The festival takes place November 10th – 13th at the Paso Robles Fairgrounds and other Paso area locations, including Lefondusac in Paso’s hot new winery district Tin City and the historic Carlton Hotel in Atascadero.

For full schedule details, go to http://californiagaragistes.com/2016-paso-fest/

Among the over 60 winemakers already scheduled to pour are:
Alta Colina Vineyards, Amor Fati*, Ampere Wine*, Ascension Cellars, Asuncion Ridge, Barton Family Wines, Bodega de Edgar, Bon Niche Cellars, Bradley Family Wines*, Brian Benson Cellars*, Caldera Cuvee, Caliza Winery, The Central Coast Group Project, Circle B Vineyards*, Cloak & Dagger Wines, Copia Vineyards, Cutruzzola Vineyards, DENO Wines, Diablo Paso, Dilecta Wines, Dubost Ranch, Fableist Wine Co.*, Golden Triangle, Hoi Polloi Wines*, Hoyt Family Vineyards, Hug Cellars, Jacob Toft Wines, JPIII Wines*, Kaleidos Wines, Kendric Vineyards*, Last Light Wine Co.*, Last Summer Wine*, Levo Wines, Lynch Wines, Marin’s Vineyard, MCV Wines, Michael Gill Cellars, Mollie Wines*, Murder Ridge*, Mystic Hills Vineyard, Nicora Wines, Nowell-Smith Wines*, On Your Left Wines*, ONX Wines, Paix Sur Terre, Peloton Cellars*, Powell Mountain Cellars, Pulchella Winery, Ranchita Canyon, Rockin’ R Winery*, RN Estate, Ryan Cochrane Wines, Serrano Wines*, Seven Angels Cellars, Seven Oxen Vineyard, Shell Creek Vineyards*, Small + Tall Wines*, Stolo Family Vineyard, The Farm Winery, Tlo Wines, Top Winery*, Trojak-Knier Winery, TW Fermentation Co, Two Shepherds, Vinemark Cellars, Vino Vargas and West of Temperance*.
*First time pouring at the Paso Festival.

To preserve an intimate experience for consumers with one-on-one interaction with winemakers, tickets are very limited for the Garagiste Festivals and always sell out. To purchase tickets go to http://californiagaragistes.com/buy-tickets/. To learn more about The Garagiste Festival, and to get the latest event info, sign-up for The Dirt at http://garagistefestival.com/sign-up/. Or follow us on Twitter (@GaragisteFest) or Facebook.

Sponsors include:
Adelaide Inn, Bidwell Insurance, Carlton Hotel, ETS Laboratories, ClearWater Tech, Digital Dogma, Farm Credit West, Farm Supply, Glenn Burdette, G3/Diam, KSBY, La Bellasera Hotel and Suites, La Quinta Inn and Suites, Laffort, LML Graphics, mWEBB Communications, Paso Oaks Hotel, PRWCA, Tonnellerie St, Martin, TPRA, Umpqua Bank, Visit Atascadero, WiVi Central Coast, XPressFil

For sponsorship info, email info(at)garagistefestival.com.

*Garagistes (garage-east) is a term originally used in the Bordeaux region of France to denigrate renegade small-lot wine makers, sometimes working in their “garages” (anything considered not a chateau), who refused to follow the “rules,” and is now a full-fledged movement responsible for making some of the best wine in the world. The Garagiste Festivals were the first to shine a light on the American garagiste winemaker in 2011. Since then, the festival has helped thousands of consumers discover the remarkable wines of hundreds of true garagistes, who handcraft under 1,500 cases a year and pay close, hands-on attention to every wine they make.

About The Garagiste Wine Festivals
The Garagiste Wine Festivals (http://www.garagistefestival.com) are the first and only wine festivals dedicated to the undiscovered and under-recognized American artisan ‘garagiste’ producers who are making some of the best, most exciting, handcrafted small-lot production wines in the world. Founded by fellow garagistes Stewart McLennan and Douglas Minnick, the Garagiste Festivals are committed to discovering the best and most innovative limited-production winemakers and promoting and showcasing them to a broad audience of discerning wine consumers. In addition to its flagship annual festival in Paso Robles, CA, the Garagiste Festival line-up includes Garagiste Festival: Southern Exposure, featuring Santa Ynez Valley garagistes; the Garagiste Festival: Urban Exposure, in Los Angeles; the Garagiste Festial, Northern Exposure, in the Bay Area; garagiste mini-tastings presented from So Cal to Tahoe; winemaker dinners, a newsletter, garagiste profiles and more. The festivals were named one of the ‘Top Nine Incredible Epicurean Vacations’ in the world by ABC News,* “one of the premier wine events of the year,” by the LA Times and “Best Festival” by Sunset Magazine’s ‘Best of the West.’ The festivals are produced by Garagiste Events, a non-profit dedicated to furthering the education of future winemakers and those training for employment within the wine industry. Garagiste Festivals Inc. is a 5013c non-profit organization and proceeds from the festivals support the Garagiste Festival Scholarship fund of the California Polytechnic State University at San Luis Obispo Wine and Viticulture Department.

Vintage Eve: The 15 Most Influential Wine Men in My Life – 2011 Edition Part Two

August 23, 2016 by evebushman Leave a Comment

Last week I gave readers the first half of my list of men that have been intrinsic in furthering my wine education, numbers1-8 out of 15. I had to break the list in two, as, these men, as you can guess, had many accolades I didn’t want to abbreviate. Here is part two, beginning with #9:

Perlis, Hasper, Lemley

Jeff Jacobson grew up with amazing Bordeaux and Burgundy wines and began to enjoy the more “affordable” wines from California and other countries, beginning in the 1960s. He and his wife Joan have always been community minded: donating and pouring their wines at the SCV Wine Classic’s library wine tables, staging the first wine-tasting fundraiser COC Library, an then as wine chair for the COC Wine Classic (Which is where I first met Jeff!) benefiting the COC’s Youth Orchestra Foundation. Last year I asked Jeff to assist the Circle of Hope, and we immediately renamed and advertised the event as the new Vine 2 Wine Classic, and grew the event into something incredible.

My “Guru”, as I’ve always called him, Guy Lelarge, will be celebrating 10 years of business at the Valencia Wine Company this September. Guy remembers me from day one and has not only enjoyed watching (and poking fun!) at my wine journey, but has done more than his fair share of contributing to it with tastings, dinners and classes. He has been another great go-to person when I have a question and I’ve also enjoyed dining and drinking with him yearly just to chat. He’s been a frequent “subject” in my youtubes as well. http://valenciawine.com

Steve Lemley has a passion for wine that led him to start in 1999 as a home winemaker. After many years of perfecting the craft, he met Nate Hasper and Pulchella Winery was born in 2006. The winery is located in Paso Robles and the tasting room is located in Newhall. They focus on producing hand crafted, small lots of single vineyard and complex blends. All of their grapes are sourced from the Paso Robles and San Luis Obispo counties. The Pulchella Winery tasting room is minutes from my house, and I find myself there when new varietals are released, always with bended ear to all I can learn from Steve and his partner Nate. http://www.Pulchella.com

Michael Perlis has been a staff writer, and is now the Contributing Editor for the Eve’s Wine 101 website, since 2009. If it weren’t for Mike, our readers – and me – wouldn’t have learned so much about Paso Robles wines. He provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.

Rusty Dale Sly is a Rocket Scientist, no pun intended. He is a specialist in the Launch Systems and Integration Department for an aerospace company where he is involved with launch interface requirements. Well versed in Chemistry, he enjoys brewing and creating new beer recipes. He also has a passion for fine wines, especially French wines, which he studies and analyzes from a technical approach. Rusty, as a staff writer for Eve’s Wine 101 website since ’09, and in running a monthly wine tasting group called Grape of the Night, continues to keep me informed, and challenged, in the world of wine.

From teaching wine education at College of the Canyons, to being the recent owner of the now shuttered Cellar bar and restaurant, DiMaggio Washington has been intrinsic in instructing me about wine. I’ve sat in on his classes, helped at his harvest and gained my Wine & Spirit Education Trust Level 2 Certification through his instruction. Once, when a winemaker did something I questioned I called DiMaggio for his opinion. He not only set me straight, but drove over to the winery to help them out too.

Before Lee’s Wine Bistro, and before All Corked Up, Lee Yoon was at the center of our growing wine community in Santa Clarita at International Liquors. Over the years many people have benefited from meeting Lee at his different venues. For me, I’ve enjoyed his “blending” behind the bar and his inquisitive questions as to what I think I’m tasting. He has a wealth of knowledge that I continue to marvel at. http://facebook.com/leeswine.bistro

Non-Wine Amendments:

Douglas Stone, through his http://www.ForScotchLovers.com site is teaching me more about Whisky than I ever thought possible: http://westranchbeacon.com/2011/12/eve%E2%80%99s-wine-101-it-has-arrived-my-scotch-explorers-club-first-sample/

And Arthur Przebinda, founder of http://www.RedWineBuzz.com (now links to http://www.CentralCoastWineReport.com) gave me quite the education on Vodka: http://evewine101.com/2011/01/28/arthur-przebinda-redwinebuzz-com-and-me-vodka-wars/

So dear wine friend, who were your wine mentors in 2011? (And yes, I did start doing one on females – but my list was too short. I will work on finding more female wine aficionados in 2012! I guess I really do have a resolution after all.)

Eve Co-Teaches Wine Tasting and Lesson: Fundraiser for the Unitarian Universalists of SCV Held at Santa Clarita Valley Winery Crush Pad

June 10, 2016 by evebushman Leave a Comment

The SCV Custom Crush Services, where grapes from Paso Robles are turned into wine for Pulchella Winery, and now with three 90+ award-winning wines from Wine Enthusiast Magazine, will play wine tasting host and wine educator for a fundraiser on Sunday, July 17 from 1 p.m. to 4 p.m. A large portion of the event’s proceeds will benefit the work of the Unitarian Universalists of Santa Clarita. Just like in the UUofSCV church, all are welcome to attend.

Pulchella glasses in winery, photo credit Rick Lott

For a $25 fee guests will be able to tour Valencia’s first licensed and bonded winemaking facility, learn about winemaking and taste through all of the wines currently available for purchase, and some still in the oak barrels, from our local Pulchella Winery. Small bites such as cheese and crackers, prepared by church members, will also be included in the ticket price.

Winemakers Nate Hasper and Steve Lemley will lead the event. Lemley said, “This year, on the heels of gaining awards from Wine Enthusiast Magazine for our 2013 Mercenary Reserve Zinfandel (94 points, and the highest rated Zinfandel in the entire California Central Coast), 2013 Red, White and Blue Zinfandel Field Blend (91 points, and featured in an article in the November issue) and 2013 Henchman Tannat (91 points, and the highest rated Tannat in the Adelaida sub district), we are very excited to share our latest wines with the church.” Assisting the winemakers will be local wine writer and wine educator Eve Bushman.

Reserve your tickets by visiting http://www.uuofscv.org/eventspage, which will route you to our PayPal link. A maximum of 70 guests can attend, so reserve your spot quickly. For more information on SCV Custom Crush Services see: http://www.scvwinery.com/

Vintage Eve 10/2011: How Wine Can Save Your Dinner

May 17, 2016 by evebushman Leave a Comment

This week I will give you two very simple Italian recipes, Chicken Parmesan and a No-Bake Lasagna, to illustrate how wine can make the meal. Wasn’t where I was headed. It just worked out that way because…well…read on.

I’m a Pulchella wine club member. I found myself drinking some of what I received from a recent shipment with two different dinners I made. I expected the wine to complement my dinner, but what I didn’t expect, especially in the latter of the two recipes below, was for the wine to save my dinner. At least, that was what Eddie decided it did. What’s your opinion?

Pulchella glasses in winery, photo credit Rick Lott

Chicken Parmesan

Preheat oven to 350 degrees

Ingredients

One to two pounds of chicken breast “tenders” or thin sliced breasts. (Kids like tenders as they are easy to tackle, and great cold the next day in their lunch bag.)

1 egg (slightly beaten)

1 cup Italian seasoned breadcrumbs

2 jars spaghetti sauce

1 cup mozzarella cheese

shredded parmesan cheese

½ package your choice of noodles

Directions

In one bowl: Dip each piece of chicken in beaten egg, both sides.

Move to a second bowl: Coat well with breadcrumbs.

Arrange breaded chicken in 9×13 ovenproof dish.

Bake chicken, uncovered, 20 minutes.

Simultaneously simmer spaghetti sauce.

After 20 minutes, spoon some of the spaghetti sauce over the tops of the chicken.

Then top each piece with as much mozzarella shredded cheese as you like – we like lots.

Bake 15 more minute or until chicken is no longer pink and juices run clear.

Cook pasta during the last few minutes of the baking.

Use remaining sauce on paste, sprinkle with cheese, and serve with a green salad.

Serves 4

Wine Pairing

08 Pulchella Tempranillo

Paso Robles

14.8% alcohol

Color – Ruby to purple, with a deep purple edge.

Nose – Plum, black pepper, black cherry, maybe mushroom?

Taste – Dry, tannic, jammy, stemmy, plum, dark berries, dark cherry.

Finish – Long length, with pepper holding on, drink now.

Pairing – The wine held up to the spaghetti sauce (Ragu w/mushroom), tannins complemented, fruit backed off but the sauce grew sweeter with the wine. Very pleasant to linger over.

No-Bake Lasagna

The other night I made a pizza sauce with tons of ham, sausage, pepperoni, mushrooms, garlic and onions. I used the leftover for the sauce in this lasagna.

Ingredients

1 box no-bake lasagna

8 ounces of each: ricotta, mozzarella and Parmesan cheese

1 quart pre-made spaghetti – or pizza – sauce

Directions

Preheat oven to 350

Coat bottom of 9 by 2 inch pan with sauce, layer noodles, cheese, sauce, and repeat, until pan is full. (If you haven’t used no-bake noodles you should. No need to add more water to pan, and you can break them apart to fit and makes for a firmer – but cooked through – lasagna.) Bake 30-40 minutes. Allow 10-15 minutes for it to cool and set.

Serves 6-8

Wine Pairing

09 Pulchella D’epaisseur Melange (54% Grenache, 45% Syrah)

Paso Robles

15.5% alcohol

Color – Ruby, crescent moon edge of amber.

Nose – Raspberry, stems, cherry, black peppercorns, smooth dark chocolate.

Taste – Dry, tannic, blackberry, cherry, peppery, chocolate, tobacco.

Finish – Fruit muscled out in a good way by a nice dry, peppery, long finish. Drink now, or wait up to 5 years.

Pairing – “This lasagna needed the wine!” announced my husband Eddie. He liked the pizza sauce lasagna but the pepperoni made it too salty. The wine, successfully, corrected the faults in my sauce. And, an additional benefit, added some much-needed pepper.

Conclusion

If you’re a big wine drinker, and from the U.S. and not France, food takes second place to your wine. In France, and many old world wines, wine is meant to go with food. They are aptly called, “food wines.” But not for us Americans. We want our wine big and fleshy and spicy and jammy. Then, because it tastes so good, it makes us hungry for food. And then we drink again, forever perpetuating the glorious cycle. It’s okay if you don’t agree, leaves me with more wine.

Join the club with me: http://www.pulchellawinery.com and make your own pairing!

Wine Enthusiast Award Winning Winemakers Present Wine Blending Class

April 15, 2016 by evebushman Leave a Comment

Valencia’s Only Bonded Winery, Pulchella Winery, Leads Hands-On Take-A-Magnum-Home Winemaker-For-A-Day Class

The SCV Custom Crush Services, owned by Pulchella Winery winemakers Nate Hasper and Steve Lemley, has dozens of clients making wine at their state-of-the-art facility – who may have started on their journey after attending winemaking classes like Winemaker for a Day. Winemakers and wine fans alike may also have come to SCV Custom Crush Services after reading about their recent awards in Wine Enthusiast magazine.

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Now you have the same opportunity to learn why Merlot is the best blending grape and why Petite Sirah is sometimes added for color alone, when Hasper and Lemley lead vinophiles in an exclusive wine blending class for 50 students only on Sunday May 22, from 1:00 p.m. to 4:00 p.m.

“When have you ever had the chance to relax in a winery barrel room and learn first hand, from winemakers, the secret of blending wines?” Lemley asked with a grin. “On top of that, take home a magnum-sized bottle of your very own custom blended creation drawn straight out of the barrel. Just think what your friends will say when you open your magnum and tell everyone that you actually blended the bottle yourself.

Our ‘Winemaker for a Day’ begins when you arrive and are greeted with a glass, beaker and small cheese and cracker plate as we settle down for ‘class.’ The fun will then continue with the secrets of blending – where Nate and I will share our tricks of the trade. With beaker and wine samples at your table, you will then work to create your very own custom blend, and end by placing the cork in your magnum to take home!”

Reserve your spot now (tickets are non-refundable, however there will be a repeat event in December) for $125 via this link: https://www.wineweb.com/scripts/secure/eventReservation.cfm?w=44010&seq=336

Recent Wine Enthusiast Contributing Editor Matt Kettmann recently awarded Pulchella Winery these ratings (At press time all of these wines are sold out)

2013 Mercenary reserve Zinfandel:

94 points- highest rated Zinfandel in the entire California central coast.

2013: Red White & Blue Zinfandel Field Blend:

91 points and featured article in November issue.

2013: Henchman Tannat:

91 points- highest rated Tannat in Adelaida sub district.

customerservice@pulchellawinery.com

http://www.scvwinery.com

http://www.pulchellawinery.com