Get Ready For: Wine on the Roof…Dine on the Roof, a Collaborative Experience (Early Bird Ticket Sales End 4/15)

April 6, 2018 by evebushman Leave a Comment

Apparently you Santa Claritans and wonderful supporters of local charity have demanded, yes demanded, more than one rooftop event from the people (see below) that have brought you Cocktails on the Roof. Your loud cries for us to keep your glass filled have been heard. We have now added Wine on the Roof to your calendar May 17!

Read on, as it’s definitely not the same kind of rooftop event we’ve ever had in Santa Clarita…

Our Event: The Details From WiSH Executive Director Amy Daniels

The community came out in force for our signature event, Cocktails on the Roof, three sold out years in a row. With encouragement to do a second event during the year, this one with wine as the focus, we teamed up once again with Eve Bushman of Eve’s Wine 101 and Marlee Lauffer, President of the Henry Mayo Newhall Hospital Foundation, for Wine on the Roof. This gathering promises to be like nothing else offered in our region.

With beautiful lighting, music, photo opportunities and more, we will welcome our guests to a remarkable, one of a kind special evening that people will not soon forget. This evening promises to be like nothing else offered in our region.

Eve has teamed up with Steve Lemley as our co-host for this unique event. Lemley is a well-respected SCV winemaker that co-owns the SCV Custom Crush Services. Lemley will curate our wines from his local facility that houses over twenty different wineries – most, if not all, will be making their debut that evening – and we will have winemakers seated throughout the venue to allow for interesting and knowledgeable discourse.

Wine on the Roof has a distinctive layout to allow for camaraderie and conversation and you will be treated to a multi-course dinner. Because this is seated dining, a limited number of tickets are available. The event is open from 6-10pm and ticket pricing is set at $125pp or 2/$200. Please note that after April 15^th, ticket pricing will be $150 or 2/$275. More information is available and tickets can be purchased at www.WiSHscv.org.

Collaborators: Winemakers, Chefs, and Restaurants

As we are just putting together our puzzle pieces of which chefs wants to provide which course, Steve and I will be tasting wines with them – if they like – in an effort to help with the food pairing. So far we will have Chef Daniel Otto’s debut from his soon to open restaurant, Chef Lucio Teraza of Olive Terrace Bar and Grill, Chef Ignacio “Nacho” Munoz and Pastry Chef Kristina Waggoner of Salt Creek Grille, Chef Louis Pechan of Hundred Miles LA, the Culinary Team at Bonefish Grill, Chef Trevor of the Newhall Press Room, Pastry Chef Meghan Launier of Wolf Creek Restaurant and Brewing Company, the baristas of Honu Coffee, the sweet makers from Nothing Bundt Cakes and the Beams of Sweat Beams Ice Cream.

We will definitely be starting our evening with appetizers, then bread from the one and only infamous Speakeasy Bakery, mains, dessert – all with wines from winemakers exclusive to Pulchella Winery. Santa Clarita winemakers at press time include Steve Lemley, Nate Hasper, Mark Blatty, Scott Page-Pagter, Doug Minnick, Ted Behlendorf and Dan Erland Andersen.

Your Rooftop Team: Dreamers and Worker Bees

Besides the names of our co-hosts listed above this event is orchestrated by countless volunteers (thank you) and an energetic committee that sometimes takes up two dining room tables at my house: Ed Masterson, Richard Cohn, Alex Hafizi, Lynne Secrest, Judy Penman, Lisa Holt, Mitch Russell and Dawn Begley.

Sponsorships: Many Ways to Support the WiSH Education Foundation

ROSE – Exclusive (1) $15,000: SIX tickets and first mention in all press releases and social media marketing; we will promote you prominently as the PRESENTER of the event on event signage; listing on website as Presenter; mention in print advertising.

VIOGNIER $10,000: FOUR tickets and mention in all press releases and social media marketing; we will promote you on event signage; listing on website; listed on print advertising. Email marketing included to approximately 35,000 emails.

CABERNET $5,000: FOUR tickets and mention in all press releases and social media marketing; we will promote you on event signage; listing on website. Email marketing included to approximately 35,000 emails.

ZINFANDEL $2,500: TWO event tickets and mention in all press releases and social media marketing; we will promote you on event signage; listing on website. Email marketing included to approximately 35,000 emails.

PINOT NOIR $1,500: TWO event tickets and mention in all press releases and social media marketing; listing on website. Email marketing included to approximately 35,000 emails.

Please contact Exec. Dir. Amy Daniels: wish@hartdistrict.org for current sponsorship opportunities.

Details: Early Bird Tickets and Sponsorships Now Available

Tickets go up in price after April 15th so get them now – only 200 will be sold!

Information and tickets: http://wisheducationfoundation.org/wine-under-the-stars/

Facebook event page has updated info and has a very interactive “discussion” tab: https://www.facebook.com/events/533629337011873/

Save the date: Cocktails on the Roof 9/7.

About: The WiSH Education Foundation

“WiSH was founded in 2011 by parents and partners of the community to directly support the students and staff of the William S. Hart school district and are a designated 501c(3) non-profit foundation.

WiSH raises critically needed funds to directly support students and educators in our District…money for much-needed technology, special education and technical programs, materials, books, software, musical instruments & calculators, just to name some recent initiatives. We’re not funded by any local, state or federal agencies and rely on contributions, grants and sponsorships to bridge the ever-widening gap of student’s needs directly in classrooms…” read more 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, 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

Vintage Eve Circa 1/2015: What’s Happening in Our Local Bonded Winery?

March 27, 2018 by evebushman Leave a Comment

If you live anywhere in the Santa Clarita Valley, and you are into wine, you probably already know that we have a wine tasting room in downtown Newhall. You might even know that we have a licensed and bonded winery in the Valencia industrial center. But did you know that our only winery has become a home for many commercial and non-commercial wineries…many of which use our local winemakers as consultants? Maybe even up to 15 wineries?

The “unbreakable” Pulchella glasses, photo credit: Rick Lott

Yes, this is the growth that local winemakers Steve Lemley and Nate Hasper have seen since opening their TWO doors. You can taste Paso Robles wine at Pulchella Winery Thursday through Saturday evenings, and make an appointment to see the SCV Winery facility if you would like to make your own wine.

And to help you get started I asked Steve Lemley to give readers an update:

EB: Steve, please tell us a little (because I know you do a lot) about what you do at the winemaking facility.

SL: Nate and I fuel our passion and produce all of Pulchella Winery’s allocations here along with working with 15 other wineries as their consulting winemaker to produce their wine labels as well. Producing wines in small lots from fruit sourced primarily from the central coast. We are super excited to have invested in state of the art equipment, expanded the operation and opened it up to a select group of other wineries and vineyard owners who share our stylistic approach to winemaking.

EB: And do we get to taste the fruits of your effort in your Newhall tasting room? Tell us about your current releases and if club memberships are available.

SL: Absolutely! Pulchella Winery’s current releases are poured in our tasting room Thursday through Saturday from 5pm to 10pm without any appointment needed. We are currently pouring 8 wines. In spring, we will release the next allocation, which we are by far the proudest of as we have had time to focus the brand and make some really solid wines. Our wine club has recently re-opened to new members, which offers just two allocations a year, 20% off all purchases, free tastings and more. For a full list of current and upcoming wine releases, visit our website.

EB: How about a story of something funny that has happened during your years of winemaking…something wannabe winemakers might be interested in.

SL: We get asked a lot how the Westside Paso Robles, Cerro Prieto vineyard Pinot Noir named “Deadbeat”, fell into our program. In spring 2013 we took on a project with a new client and were asked to source some of the best quality Pinot Noir from the Paso Robles Willow Creek area. Making an extensive amount of Pinot Noir for clients in the past, we took the challenge and poured our hearts, souls and wallets into the project just to have the client inform us a few months later that he could not continue and would not be able to pay for any of the fruit and barrels. Given that we sourced and paid for the fruit, produced the wine and designed the barrel program for it, it only seemed right to release it under Pulchella Winery’s label and see what everyone thought. The now past client got the wine named after him and it was loved by everyone so much that it has now become a staple in our portfolio of wines.

EB: Can you give us an update on the vines you and Nate helped plant at College of the Canyons?

SL: For the last two years Nate and I have also expanded our operation to include full scale vineyard management for many of our clients. Donating our time as full time vineyard consultants for College Of The Canyons is a dream come true for us. The college shares a vision with us and the fruits of everyone’s labor is starting to take shape.

After the 50 year old zinfandel transplant project was completed, we have planted another zinfandel block and have completed the architectural design and installation of yet another Syrah block. We have had a 100% success rate with the vineyard and are very proud to have been given the freedom to establish an infrastructure that will offer a very complex curriculum of viticulture and enology in the future for COC students. We will continue to manage the project until COC has a program in place to take it over.

EB: What do you and Nate see for the future?

SL: It’s easy to increase production but we want to honor the support we have and will not increase our production so that we can offer the same quality wines year after year to everyone who supports us. We will continue to focus our brand and dedicate every waking moment to increasing the quality of our wines and the wines we produce for our clients.

Santa Clarita will soon have other very high quality brands to enjoy and we are humbled to be involved with the vision and production of them. Visit our website or come visit us in the tasting room and see what’s down our dirt road of passion.

The winery tasting room is located at: 24261 Main Street in the Old town Newhall historical district. (91321). For current tasting room hours, please call our tasting room at 661-799-wine. Closed most major holidays.

http://www.pulchellawinery.com

Customerservice@PulchellaWinery.com

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

Drinking Epiphanies

March 23, 2018 by evebushman Leave a Comment

I just wanted to know what your drinking epiphanies were in 2014! After learning what our Eve Wine 101 Facebook pals experienced, I’d have to say I have some new boozy goals for 2015.

The statement above was from a Facebook roundup I did in January of 2015. Thought, heck, it’s been a few years, I wonder if anyone has some new discoveries since then to share. So I asked.

Anonymous: …in Vegas at an unnamed hotel I convinced people I was the owner’s son and got drinks for free and comps for days.

Caren: Tasting Jonathan Cross’s “When Figs Fly” signature cocktail at Cocktails On the Roof. (Cross is the bar manager at Olive Terrace Bar and Grill.)

Vicki: Although it was not last year my first taste of Sojourn Cellars Pinot Noir with a great friend.

Michael: Graham’s 1970 Vintage Port with Rupert Symington, and 1975 BV Georges de LaTour. I’ll toss in a 40 YO Ukrainian brandy as well.

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Mas Martinet DOQ Priorat Facebook page

Scott: Tasting wine at Mas Martinet in the mountaintop vineyard where the grapes are grown. Priorat Spain. Priorat is a must see. It is one if only 2 DOQ’s in Spain. The other is Rioja. To me Priorat seems more inventive, and willing to take chances, than stodgy old Rioja.

Kathy: My visit to Gibbston Valley Winery in New Zealand was one of my most favorite wine experiences last year! The 2013 Noble changed my life! I believe they ship to US for very reasonable prices!

Danny: Chardonnay, Pinot Noir and Rum Barrel aged Gin…it’s completely different (from Genever) the botanicals are complimented nicely rum adds spice, chard adds richness and pinot adds floral(s), amazeballs. #brokenheartgin #reidandreidgin #sacredspringgin (#’s are brands to try)

Lee: Just enjoying it with good food, great friends and plenty of laughter.

Jenny: Great question! #1 was the private wine tasting from Leoness that I set up for a bachelorette. We did it by the pool at the house we were renting. Amazing….except that I was pregnant… So #2 was the first glass of wine I had after having my baby. Pulchella and it was heavenly!

From me: …for me in wines it was tasting Hourglass Wine for the first time, in their caves. Then tasting Armand De Brignac and Dom Perignon, well out of my price range. For spirits it had to be two whisky events: the Universal Whisky Experience and the Peatin’ Meetin’.

Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

January 26, 2018 by evebushman Leave a Comment

I’m not a person that makes new year resolutions often. It’s such a joke to set some very far-off sounding goal only to not even achieve it – as that’s become the norm. You can try and fool the system by setting goals that are simple to attain like…planning ahead for the next year’s resolutions you won’t be achieving! Egads, we’ve really become slackers.

So, in between not making resolutions at all or making resolutions that are too easy to achieve I challenge you to set some drinking resolutions. And feel free to be as lax as you want in reaching them – as it won’t matter to anyone whether you do or not! LOL.

These are my Drinking Goals for 2018, none of which requires over-imbibing but if you do please Uber:

Go to a tequila and/or Mezcal tasting as neither are in my comfort zone.

Go to more wine tastings of areas I’m unfamiliar with: Portugal (and not for the Port alone), Republic of Georgia, Finger Lakes…where else? Check out this CNN article on some lesser known wine areas.

Take advantage of more courses, maybe even a new certification, offered via my NASA (North American Sommelier Association) membership.

Frequent our local wine bars (Valencia Wine Company, Wine 661, Lee’s Wine Bistro, Newhall Press Room), winery tasting rooms (Pulchella, Double Trouble) and restaurants with fine wine lists (Le Chene, Newhall Refinery, Larsen’s, Greg’s List at Salt Creek Grille) more often.

Make it to the Japanese Food and Restaurant Expo put on by Mutual Trading again to further my education on Soju, Sake, beer and Japanese wine…all while sampling some delectable foods.

Continue to work with the WiSH Education Foundation to bring a new event to Old Town Newhall. Look for Wine Under the Stars early May where we will have wines culled from the latest winemakers making wine at the SCV Custom Crush Services paired with dishes from several different local restaurants. We will be the first to host an event on the rooftop of our new Laemmle theater.

Continue to work with our WiSH committee to bring in new spirit vendors to Cocktails on the Roof. This year marks our fourth year! (Save the date 9/7!) Last year our new vendor was Pomp and Whimsy Gin Liqueur and they said it was the best event they had ever poured at! (If you rep a spirit vendor and want your product seen in the first and only premier cocktail event Santa Clarita Valley email me: eve@evewine101.com)

Continue looking for the Spirits One Level now offered globally from WSET (Wine and Spirits Education Trust) since my Level Two in both isn’t transferable to take a Level 2 or 3 in Spirits alone. Haven’t found one offered remotely near me yet!

Get back to Denver to visit Stranahan’s again, see if I can get a taste of their annually made limited edition bourbon whiskey.

Get back to Park City to go to High West Distillery again as some of their spirits aren’t sold in here in California.

Continue my education on peated single malt whisky by attending LA Scotch Club’s annual Peatin’ Meetin’ again.

Take more classes at the Nth Show aka Universal Whisky Experience in Vegas early April…even though my husband may ditch me just to taste.

Make it to at least one meeting, aka tasting, of the no-longer-new LA Chapter of Women Who Whisky Club!

I hope to receive a comment or an email (eve@evewine101.com) with what your drinking resolutions are, I had so much fun making up mine!

Perlis Picks: Double Trouble Wine Room

July 29, 2017 by Michael Perlis 2 Comments

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.