Russian River Valley’s Prestigious Wine Growing Reputation Experiences a Growth Spurt

November 7, 2019 by evebushman

Santa Rosa, CA—The Russian River Valley makes another big stride in proving itself to be one of the world’s premiere wine growing regions. In the 2019 Sonoma County Harvest Fair Wine Competition, the top three Sweepstakes winners were all wines made with Russian River Valley grapes. All three of the wineries are also members of the Russian River Valley Winegrowers (RRVW).

“Those of us who live and work in the Russian River Valley know what a treasure we have in the soils and climate that produce some of the most outstanding wines in the world,” says Chris Crispo, President of the Russian River Valley Winegrowers. “It’s gratifying to see that work recognized.”

The Sonoma County Harvest Fair hosted 18 judges over the course of 2 days for a competitive tasting. In the end, the three wines chosen for the top honors are:

Sweepstakes Winning Specialty Wine

Balletto Vineyards & Winery

2013 Sparkling Brut Rose- Estate, Russian River Valley

Sweepstakes Winning White Wine

Russian River Vineyards

2018 Chardonnay- Petersen Vineyard, Russian River Valley

Sweepstakes Winning Red Wine

J Vineyards

2017 Pinot Noir, Russian River Valley

“My panel had arguably some of the most amazing wines of the competition,” says wine journalist and Harvest Fair Wine Competition judge, Laura Ness. “We felt we had the makings of a sweepstakes-worthy chardonnay in that Russian River Vineyards Petersen Vineyard, and it proved to be an all-around palate pleaser. Russian River really showed its special stuff in this well-run and highly competitive contest, from a plethora of wonderful rosés to exquisite pinot noirs. Kudos to all the winemakers for a great effort on every level.”

The Russian River AVA was established in 1983 and is the second largest appellation in Sonoma County (Sonoma Coast is the first). The area is known for its cool, foggy nights and mornings, which is the perfect weather for cool climate varietals like pinot noir and chardonnay.

Just as a wine region like Burgundy is filled with villages, the Russian River Valley is made up of six smaller areas called “neighborhoods” that stretch from Sebastopol to Santa Rosa and from Forestville to Healdsburg. A new UC Davis study shows scientific proof that each neighborhood is made up of unique soils and terroir that exhibit specific characteristics in the wines resulting in unique textures and aromas for each area.

The Russian River Valley Winegrowers are also celebrating member winery, Gary Farrell for making the list of the top 100 international wineries according to Wine & Spirits magazine. The region is included in Wine Enthusiast magazine’s declaration of Sonoma County being the “Wine Region of the Year”, and all member wineries are currently celebrating Sonoma County Wine Month as declared by the Sonoma County Vintners.

About the Russian River Valley Winegrowers:
The Russian River Valley Winegrowers (RRVW) is a nonprofit marketing and educational organization dedicated to promoting the Russian River Valley as the premier region for growing cool climate grapes while producing wines that showcase the diversity of the AVA’s six neighborhoods. The region’s generations of farmers and winemakers are continuing a long legacy of producing distinctive wines of exceptional quality, authenticity, and integrity. The RRVW has more than 200 members including growers, wineries, and sponsors. The RRVW provides regular marketing, publicity and community relations support through consumer events that promote the Russian River Valley as one of the world’s premier winegrowing regions.

Cognac Lesson, Tasting and Pairing Too! Oh My!

November 1, 2019 by evebushman

Tickled to have had an opportunity to learn about Cognac from one of my peers in our #LAWineWriters group, Irina Ponomarenko, at our favorite spot in LA for pairings, Napa Valley Grille in Westwood. This was the invite:

This table was special for me as my friends Eric, Terry, Gail, Rebecca, Steve and the one and only Louise joined us for the day!

Join us for a luncheon at Napa Valley Grille with Cognac Educator Irina Ponomarenko. Cognac, the most revered brandy in the world, is an expression of the distinct climate, soils, history and culture of the region where it is grown. We will taste several spirits that illustrate the diversity of Cognac’s terroirs and styles, as well as its versatility in food pairing.

Learning from Irina

Yes, Cognac is a city in France. They produce 10% of the French vineyard area.

The land is mild, no real elevations, by the sea, very green and gets enough rainfall. The key is their limestone-rich soils, known as the “Cognac terroir.”

Regarding the Cognac symbols on the bottle regarding their aging: V.S. (very special) is the youngest blend of at least two years old, V.S.O.P (Very Special Old Pale) is at least four years old, Napoleon is at least six years old and X.O. is 10 years old.

Champagne vs. Cognac Champagne: While the town of Champagne, France, produces Champagne, the word in itself means chalky soil, something Champagne has in common with Cognac. To further clarify, in 2008 Dr. Vinny in Wine Spectator wrote: Cognac is a brandy made mostly from Ugni Blanc grapes. Champagne is made from Pinot Noir, Chardonnay, and Pinot Meunier grapes. Cognac is made in a region called Cognac, and Champagne is made in a region called Champagne. But then it gets a little confusing, because there is something called “fine Champagne” Cognac. Within Cognac are six growing regions, including two named Grande Champagne and Petite Champagne. Turns out that “Champagne” is a way to reference “chalky soils” in France, so there are several areas in France that have “Champagne” in their names. So, if a Cognac comes from Grande Champagne and Petite Champagne, it can be called “fine Champagne Cognac.”

We don’t warm cognac in a big snifter anymore. We don’t just enjoy after dinner as a digestif either. Cognac comes in many styles all of which lend themselves to be stored in the freezer and served chilled. Irina explained that unless your home is as cold as a French castle, it’s not room temperature for Cognac. She said the best temperature for serving Cognac is 60-65 degrees.

The Charentaise method for distillation is a double distillation process, using small copper pot stills in comparison with the stills used in Scotland for whisky. Read more here.

The color of the spirit is not a good indication of its age. Color is allowed to be added. In fact the Asian market prefers it more caramel colored and special blends are made for their use.

Three quarters of all V.S. is used in cocktails. Angel’s share (evaporation) is about two percent.

Napa Valley Grille Pairing Menu and Sample Cognacs

Starter/palate cleanser: Kenwood NV “Yalupa” sparkling wine with notes of apple and pear that all enjoyed.

Smoked Salmon Salad (beets, orange and greens)

Camus Ile-de-Re Fine Island Cognac

Loved the smoked salmon with this Cognac that had been grown and matured on the Ile-de-Re Island. While Irina prompted us to find Iodine notes, I did detect some salinity and less sweetness than I would normally have associated with Cognac. This was my first to taste, it also ended up being my favorite in the lineup.

De Luze VSOP, Fine Champagne

Brian Cousins, the GM at Napa Valley Grille, had thought this Cognac would do well with the beets in the salad, and he was right, it also paired nicely with the orange slices. There was a slight sweetness to the Cognac that was slightly amplified by the orange.

Mini Grilled Soft Cheese and Prosciutto (Triple Cream Brie, mushroom)

D’Usse VSOP

The grilled cheese sandwich was a genius pairing for this VSOP Cognac! Who knew? The notes of brown butter, caramel and kernel made the sandwich a little sweeter…and yummier in my opinion.

Pierre Ferrand Reserve Double Cask, Banyuls cask finish, Grande Champagne

This Cognac reminded me of botrytis grapes due to a bit of a honeyed-sweetness, toast, butter and the rich mouthfeel.

Duck rillettes with plum jam on sourdough crostini (I wasn’t a fan of the gamey fatty dish but many loved it and felt it was an inspired pairing for Cognac.)

Hine Homage to Thomas Hine, Grande Champagne

This Cognac had been matured in Bristol, England, and had notes of orange zest, other citrus, a long finish and almost like a scotch whisky to me. Excellent just to sip.

Deau XO

This was my second favorite Cognac in the tasting with notes of honey, orange and spice.

Pork loin, house made Mole sauce, chickpea salsa, cilantro

Camus Borderies XO

I believe that this course was everyone’s favorite; from the flavorful mole sauce down to the pork, our plates were cleaned. The Cognac had notes of leather, dried citrus, honey, botrytis and cream with a huge mouthfeel – both sweet and creamy.

Flourless chocolate cake

Courvoisier Napoleon, Fine Champagne, 1980s bottling

Notes of orange, citrus, cream and caramel on the nose and on the palate. Irina said this Cognac was the “Quintessential after dinner drink” and one guest commented that the drink “is the dessert.” I was happy for both. An excellent finish – chocolate + Cognac – to an excellent lesson and pairing.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Stags Leap District Library Wine Black Card Offers Taste of History

October 26, 2019 by evebushman

NAPA, Calif. (PRWEB) – Commemorating decades of winegrowing excellence and the 30th anniversary of its recognition as an American Viticultural Area (AVA), the Stags Leap District Winegrowers today introduced the Library Wine Black Card, a new program offering enthusiasts the chance to uncork rare Stags Leap District Cabernet Sauvignons. For the month of November 2019, cardholders will enjoy a sample of a vintner-selected Library Wine when visiting 11 acclaimed Stags Leap District wineries.

“We’re continuing our 30th Anniversary celebration by digging deep into our cellars,” said Nancy Bialek, Executive Director of Stags Leap District Winegrowers. “These wines are extremely limited – Library Wine Black Card holders will be among a very select group able to experience these selections. Our vintners will feature wines that showcase our appellation’s history, terroir and commitment to world-class winemaking.”

Known for powerful, graceful Cabernet Sauvignon and other Bordeaux varietals, Stags Leap District was officially recognized as an AVA in 1989, and the region’s winegrowing roots date back to the 1800s. A “valley within a valley,” as it is often called, the District is bordered by the rocky hillsides to the east and the Napa River to the west. It was the first area in the United States to gain AVA status based on its distinctive soils.

Only 130 Library Wine Black Cards are available; they allow access to exceptional older-vintage wines at Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Lindstrom Wines (at Heron House Yountville), Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery and Steltzner Vineyards (at Heron House Yountville).

The Library Wine Black Card is available now for $130. Cardholders and up to three guests can add a pour of an exclusive library wine to an existing tasting or tour, and can use the cards multiple times throughout the month of November. Regular winery tasting fees apply and advance reservations are required. Learn more at https://www.stagsleapdistrict.com/LibraryCard

All proceeds from the Library Wine Back Card will be donated to the University of California at Davis Nathan Fay Graduate Fellowship Fund. Established by the Stags Leap District Winegrowers in 2000 as a tribute to District pioneer Nathan Fay, who planted the first Cabernet vines in the region in 1961, the endowment awards a coveted scholarship each year to a graduate student in the School of Enology and Viticulture.

About Stags Leap District Winegrowers:
The Stags Leap District Winegrowers is a non-profit association of vintners and growers united by the mission of enhancing the reputation of the appellation and its wines and sharing its quality with the wine-loving world. The SLDWA is comprised of 17 wineries and 10 grower members. Wineries include: Baldacci Family Vineyards, Chimney Rock Winery, Cliff Lede Vineyards, Clos Du Val, Ilsley Vineyards, Lindstrom Wines, Malk Family Vineyards, Odette Estate Winery, Pine Ridge Vineyards, Quixote Winery, Regusci Winery, Shafer Vineyards, Silverado Vineyards, Stag’s Leap Wine Cellars, Stags’ Leap Winery, Steltzner Vineyards, and Taylor Family Vineyards. To learn more about the Stags Leap District, please visit stagsleapdistrict.com or find the Association on Facebook.com/StagsLeapDistrict, Instagram.com/StagsLeapAVA Twitter @StagsLeapAVA.

Spain’s LeDomaine Resurrects Monk’s Organic Vegetable Garden of 900 Years Ago

October 10, 2019 by evebushman

Sardón de Duero, Spain: Abadía Retuerta LeDomaine is channeling its historic roots ‒ and providing guests with the ultimate locally sourced, organic and flavorful produce in the property’s restaurants ‒ with the creation of a large vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12^th century.

Chef Segarra in Vegetable Garden.

The location between the abbey and the river is not only ideal because of the fertile soil and abundance of water, but is the very spot where the monks had their vegetable garden almost 900 years ago. More than 90 vegetable varieties, including 10 different types of tomato, are currently being grown. This is a test year, studying how crops behave and coexist, that will determine what is planted going forward.

“We have resurrected the monastic model of working the land at Abadía Retuerta LeDomaine with an organic, sustainable and biodynamic vegetable garden that is in tune with the natural environment of the estate,” said CEO Enrique Valero. “We already have an abundant harvest of lettuces, eggplant, peppers, tomatoes, beets and much more that our chefs are turning into delicious dishes for our guests.”

“The vegetables we grow at LeDomaine, in the ultra-fertile soil by the river, are of the highest quality with rich, deep and mouthwatering flavor,” said Chef Marc Segarra. “Having our own exceptional produce has added a new dimension of taste to our menus, as well as allowed us to be extra creative,” he added. “It’s currently zucchini season, for example, and we are preparing a unique version of Pasta Carbonara with roasted zucchini that is a huge hit with our guests.”

In following the biodynamic monastic model, which seeks to live in harmony with the rhythms of the universe, the vegetables are sowed in conjunction with seasonal patterns, traditional crop calendar principles are applied, and farming tasks are carried out following the phases of the moon and the location of the stars. An efficient drip irrigation system, perfected over time at Abadía Retuerta’s vineyards, saves water in the vegetable garden: One to three hours and just two days a week are enough to water the vegetable garden.

The garden is organized into six different areas, each with one or more rows. The first is dedicated to aromatic and medicinal plants, which were used centuries ago by the monks. They are grown in barrels from the winery cut in half – adding a special charm to the vegetable plot. The second row is for the flowers that are used as centerpieces and bouquets in the hotel and, in a critical function, help to preserve the natural balance of the garden: flowers attract insects that pollinate crops and feed on the bad insects which cause diseases.

Several sections —with five rows— are devoted to vegetables grown in very large raised beds with organic sheep manure. Next are four rows of soil covered with compost, where crops are planted in much greater density and rotated. Lastly, a mixed area combines flowers, fruit trees and crops that need more space such as pumpkins, melons and watermelons. The flavorful produce enhances the menus of all the hotel’s restaurants including the Vinoteca small-plates wine bar, the Cloisters spring and summer courtyard restaurant, and the One-Michelin-Star Refectorio restaurant.

About Abadía Retuerta LeDomaine

Dating from 1146, the Abadía Retuerta estate https://www.abadia-retuerta.com/en/ is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.

Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta Winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.

Santuario LeDomaine Wellness & Spa is a nurturing and innovative sanctuary of holistic healing and wellness featuring ultra-luxurious facilities and a ground-breaking Spa Sommelier concept where the guest’s personalized treatment program is based on a blind tasting of Abadía Retuerta wines.

The Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a One-Michelin-Star sanctuary of haute cuisine. Vinoteca serves dishes, tapas and small plates prepared with the high-quality ingredients of the region, enjoyed with the noble Abadía Retuerta wines. Seasonal dishes from salads to grilled meats are enjoyed al fresco in the spring and summer months in the Cloisters courtyard. Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.

The Abadía Retuerta estate is a two-hour drive or train ride from Madrid. For further information and reservations: www.abadia-retuerta.com/en/; reservations@ledomaine.es; Tel. +34 98 368 0368.

Trentodoc Sets the Italian Record

September 25, 2019 by evebushman

NEW YORK (PRWEB) – Italy has set a record at the annual Champagne and Sparkling Wine World Championships (CSWWC), which is regarded as the most comprehensive and rigorous international wine competition of its kind. For the first time since the contest’s beginning in 2014, Italy, led by Trentodoc with 27 Gold medals, has won the most medals of any other country, proving its consistent improvement in quality and importance on the global wine stage.

In 2019, Trentodoc once again claimed the spot as Italy’s top sparkling wine denomination with a total of 27 Gold and 19 Silver medals, up from 22 Gold medals in 2018. Additionally, a Trentodoc producer was awarded the title “Sparkling Winery of the Year,” an affirmation of the wine region’s place among the finest producers of sparkling wines in the world.

According to the CSWWC, 2019 was truly a “record-breaking year,” which holds true not just for Trentodoc wines, but for Italy and the competition as a whole. This year saw an increase in entries of over 30% and a total of 185 Gold and 212 Silver medals awarded to participants from 18 countries. Italy doubled its entries and officially claimed the largest-ever national haul of medals with a total of 71 Golds and 92 Silvers awarded.

“The competition’s results are a clear sign that the Trentodoc wine appellation is growing not only in terms of numbers, but also in quality,” says Enrico Zanoni, President of the Trento Doc Institute, the association representing 53 Trentodoc wine producers from the northern Italian region of Trentino. “Trentodoc sparkling wines are being internationally recognized as among the best sparkling wines in the world and as the perfect expression of the area’s mountain environment and excellence in winemaking.”

Trentodoc wines are differentiated by the mountain environment, ties to tradition, and long aging potential. The cool temperatures from the Dolomites, the mitigating effect of the nearby Lake Garda, the high altitude where vineyards are grown – between 656 and 2952 feet above the sea level – and the soils rich in limestone and silica are key factors contributing to the unique freshness, acidity, and elegance of these sparkling wines.

Istituto Trento Doc works closely with Masters of Wine and AIS (Italian Sommelier Association) to communicate these unique characteristics and promote education of Trentodoc, bestowing the Trentodoc Award Best Sommelier of Italy to the country’s most accomplished sommelier each year. Trentodoc’s first-place performance in the CSWWC shows that this sparkling wine from the mountains continues to claim high international regard.

To learn more about Trentodoc: Sparkling Wine from the Mountains, visit http://www.trentodoc.com/en/.

About Trentodoc:
Founded in 1984, the Istituto Trentodoc promotes and safeguards the wines of Trentodoc, a denomination that now represents 53 sparkling wine producers from the Trentino region in northern Italy. Giulio Ferrari first began producing sparkling wine there in 1902 after visiting the Champagne region of France. The Trentodoc denomination was established in 1993 and is the first Italian DOC to produce only Classic Method sparkling wines. In 2007, the collective Trentodoc trademark was created, allowing the sparkling wines of Trentino designated as Trento D.O.C. to use it, thereby relaying the origin, connection with the territory, and excellence of Italy’s unique sparkling wine.

Travaglini Gattinara – Nebbiolo in Northern Piedmont – at Angelini Osteria

September 20, 2019 by evebushman

Recently at Angelini Osteria a group of wine writers were invited to an intimate wine tasting and luncheon hosted by Cinzia Travaglini, owner of Travaglini Winery, and her daughter Alessia Collauto Travaglini. Cinzia and Alessia belong to the third and fourth generation of the Travaglini family – a renowned producer of traditional, limited production wines made in the tiny appellation of Gattinara in northern Italy’s esteemed Piedmont region.

Cinzia and Alessia will share their full U.S. range alongside a carefully designed menu, including current releases of Gattinara and Gattinara Riserva, as well as, Tre Vigne – a blend of Nebbiolo grapes from three historic vineyard sites made only in the best vintages, and Il Sogno – a unique appassimento wine, together with a few special, older vintages.

Wine and Tasting

So excited to taste the portfolio of “one of Italy’s most recognizable wines and the #1 selling Gattinara in the world.” The first thing that struck me, besides meeting the amazing mother-daughter team and before my first taste of anything was the shape of the bottles. Misshapen, like a Chateauneuf Du Pape, but with a slightly rounded front, flat back and sides, except for one notch that holds the thumb perfectly for pouring. We later learned that they designed the bottle in 1958 with the idea of both a decanter shape and one that catches sediment. No other winery has adopted their design.

Cinzia talked about the volcanic soil in the Gattinara area, its proximity to the Alps, “more fresh” weather and how each of these elements contributes to the elegance in the wine. She said it was easy to drink with all foods – which we would soon learn for ourselves.

Alessia explained that her grandfather planted vineyards in the 1920s, with a focus on quality over quantity. They produce 20 thousand cases per year.

Nebole 2013 – aromas and flavors separated by ;

We were greeted with a taste of their sparkling wine that was made from 100% Nebbiolo – as were all of the wines we were to taste – that had been vinified into a white wine. Lemon zest, talcum powder, white flower; bruised yellow apple, sawdust, lively with medium acid.

Nebbiolo Coste Della Sesia DOC 2017

Aged four months in stainless steel followed by 10 months in Slovenian oak. Can be drunk after 2 years or 40. Rose petal, stewed tomatoes, dry earth; dry red fruit, tannic, oak and a long finish.

Gattinara DOCG 2015

After stainless steel fermentation the wine underwent two years on Slovenian oak casks of different sizes. Earth, spice, dried red cherries, tree bark, barnyard; small red berries, dry, tobacco.

Gattinara Tre Vigne DOCG 2013

Three vineyard blend, aged four years in Slovenian oak after initial time in stainless. However, for that last fourth year, 20% is aged in barrique. The wine is later blended together and then rests for an additional 10 months in bottle. Earth, grilled mushroom, incense, crushed red fruit; got that same red fruit and mushroom on the palate, gritty, dry with a long finish.

Gattinara Riserva DOCG 2013

35-60 year old estate vines, aged three years in different sized barrels of Slovenian oak, then rests in bottle for an additional year. Floral, aromatic, milk chocolate; spice, red fruit and bright.

Gattinara Riserva DOCG 2009

These last three wines may have been my favorites of the tasting. This one, a 2009 and the 2006 that follows, definitely surprised me and I commented to Cinzia how remarkably different the aromas and flavors were between the older wines and their younger siblings. I also learned from Cinzia – after I mentioned this – that these two were “considered great vintages.” 35-60 YO vines, three years in Slovenian oak and one year in bottle. Plum, bark, dark chocolate, brown sugar; layered dark fruit, tobacco, dusty and lingering.

Gattinara Tre Vigne DOCG 2006

The second “great vintage” wine came from three different estate vineyards, four years in Slovenian oak, 20% held back in barrique for the final year, then blended back in with the rest of the wine and rests in bottle for 10 months. Blueberry, blackberry, perfumy, toasted wood; plums, slightly sweet with a beautiful balance of dusty fruits and tannins.

Il Sogno 2014

100 days of drying out leaving only 50% of the water in the grapes, 40 months in Slovenian oak, in bottle for 10 months rest. The highest % of alcohol in the line-up with 15.5. Fleshy red fruit, stems, earth, mint; slightly sweet, chocolate covered black cherry, easy to drink with lots of lovely berries and tannin.

The Menu

There was no specific pairing for the foods and the wine. We had three wines per course, per se, to try. I found that the younger lighter wines were perfect with the tomato and cheese course and the Branzino, while the older reds were outstanding with the lasagna and steak. I had to agree with Cinzia, the wines paired well with all types of foods. This is the full menu:

FIRST COURSE

Insalata Caprese, Market Tomatoes, Fresh Burrata, Aged Balsamic, Basil. (Healthy portion of cheese and we all inhaled this dish.)

SECOND COURSE

Pasta Duo: Bombolotti all Norma, Eggplant, Tomato, Basil, Dried Ricotta.

Lasagna Verde “Omaggio Nonna Elvira”, Beef and Veal Ragu.

(This was truly to die for. As I’m writing this I’ve just finished the leftovers they packed up for me. I will never want plain lasagna again.)

THIRD COURSE

Choice of: Grilled Branzino Filet, Chopped Tomatoes, Sautéed Mixed Vegetables.

Grilled Organic Chicken, Roasted Potatoes, Spinach.

Grilled Hanger Steak, Arugula, Shaved Parmigiano Reggiano.

(I shared the fish and steak with a couple of other people but missed out on the chicken. The fish was so delicate and so wonderful with the younger reds as I stated earlier, and the steak was delectable with the older reds. I linger over this in my mind now…)

PER FINIRE

Selection of Cheeses.

Housemade Biscotti.

(I had to skedaddle on the road so I missed this finale. I saw photos and heard from other writers in attendance that both the cheeses and the desserts were incredible.)

Photos of the food and wine here.

About Travaglini

Driven by a passion for exceptional Nebbiolo, the Travaglini family has been producing remarkable, limited- production wines in Gattinara for four generations. The Travaglini family has owned land in Gattinara since the beginning of the 19th century. The family’s winemaking tradition started with Clemente Travaglini, who was succeeded by his son Arturo, however, it was not until 1958 when Arturo’s son, Giancarlo, took the helm that the Travaglini Estate Winery was established as it exists today.

Today, the Travaglini family owns 146 acres of vineyards, 128 of which are dedicated to vines, primarily Nebbiolo, covering roughly 50% of total vineyards within the Gattinara DOCG. This small appellation lies in the rocky foothills of the Monte Rosa range, where ventilating winds blow down from the nearby Alps. Soils are rocky and rich in porphyry, granite and iron. Similar in composition to the Alps, Monte Rosa’s sedimentary rock is highly acidic, due to low levels of calcium carbonate and magnesium, and an absence of calcium. Vines grown in this rare soil produce grapes with a unique flavor profile, high acidity and firm tannins. The finished wines offer refreshing acidity, soft tannins, minerality and complexity.

https://www.travaglinigattinara.it/en/winery/

About Angelini Osteria

Gino Angelini has become known as simply everyone’s favorite Italian chef in Los Angeles, winning over the city with his authentic dishes. The Angelini brand has evolved into three divisions: dining, catering and products.

In 2001, Gino Angelini and his wife Elizabeth opened Angelini Osteria, an Italian restaurant in Los Angeles. Since opening, Angelini Osteria has become one of LA’s most celebrated restaurants. The Osteria has blazed the trail for many Italian dishes in Los Angeles, including its famous Linguine Sea Urchin and the sought after Spaghetti Norcina. To this day the Osteria remains family owned and controlled.

The Angelini’s partnered with 17-year veteran employee, Girolamo Rindone, to open a classic Italian bar, Angelini Alimentari. Angelini Alimentari is a gourmet fast-casual dining concept featuring light California-Italian inspired breakfast, lunch and dinner fare with an focus on pickup and delivery.

https://www.angelinirestaurantgroup.com/angelini-osteria

Vintage Eve Circa 5/2016: NASA Wine Education, Champagne AOC, Part One

May 7, 2019 by evebushman

In an ongoing effort to educate myself and wine 101 readers I recently attended an “intensive seminar covering regulations, styles, crus, villages” of Champagne, France.

Diego Meraviglia, the Director of Education for the North American Sommelier Association (NASA), led the class. And this article, part one of two as there was that much to learn (and taste), includes all of my “takeaways.”

What can be called Champagne

Champagne is from a “phenomenal wine region that speaks for itself in the wine world…” Diego began. So when you have a Champagne tasting party, if you are being faithful to the term, you can’t bring Cava, Prosecco or any other version – even one made in the Champagne method. Simply put, if it’s not from Champagne, France, from an approved area for grape growing, from specific approved grapes and other laws regarding harvest weren’t followed – it can’t be called Champagne.

The name, unfortunately, is associated more with a specific wine style (bubbles) than it is the geographical denomination of AOC Champagne, France. (Note: AOC stands for Appellation d’Origine Contrôlée – the Controlled Name of Origin.)

History of Champagne

Born almost by mistake, by a group of people in a region very far north, battling cold weather – they wanted to take control of their production. Romans planted the first vineyards – everywhere they went – in the 3rd century AD. In Reims, 987 AD, the first king of France was crowned in Reims. Wines were made there, and the region became known for crowning royalty. This is one reason why Champagne wine, and the region, was associated with royalty.

Champagne, by 1500, became a favorite for its elegance due to the bubbles, and continued to be favored by royalty. And another reason for it’s maintaining noble connotation to current day.

The cold climate created a more acidic, sourer, harsh wine. By the 17th and 18th centuries all that changed with Dom Perignon, who dedicated his life to the production of Champagne. (Did you know: Wines were exploding during the second fermentation process. Exorcists were sent to the cellars to do blessings to prevent explosions.) Dom Perignon studied, and eventually “tamed”, a very purposeful method in making Champagne.

By 1887 the word Champagne was fought for as the region’s designated name, and as the controlled denomination. By 1911 the “scale of the crus”, the villages, were counted up and divided by either premier or grand cru villages. This designation system was later abolished.

In 1927 the Champagne zoning was created, and by 1936 the zone was made official. No one, including New York that was making most of the sparkling in the Finger Lakes region, could use the name Champagne on their labels. The seal was created in 1941 for growers, producers, Negotiants – all there to protect the legacy.

About the Champagne Region and the Laws

Unique to Champagne: Dual oceanic and continental climates, with cold winters and warm summers, allowing for a large temperature swing that gives high acidic levels to the wine. While the chalky limestone soil, good for drainage, gives the unique trademark minerality that is discernible on the nose. (The area used to be an ancient seabed.) The area’s vines are on both rolling hills and steep slopes. And finally, Champagne is always at risk of frost at Spring.

Geography: 90 miles from Paris, 39 villages, four main grape growing sub-zone areas. And it’s the northernmost wine grape growing area in all of France.

Varietals: A mixture is still used by some; but the majority is Pinot Noir, followed by Pinot Meunier and Chardonnay. You could grow something not designated by the AOC but it is illegal to produce something else and label it Champagne. And the parcels have to be approved to plant grapes.

Pinot Noir is 38% of the production, allowing for backbone and structure to the blend as well as cherry, strawberry, light tannin and color. Pinot Meunier makes up 32% of planting and provides roundness. It’s also frost and freeze resistant, so a necessity. (Did you know: Meunier means Miller, named so as if a Miller left a dusting of flour on the grapes as that’s how they look.) Chardonnay, giving citrus and fruit flavors, also allow for roundness and creamy qualities, accounts for the remaining 30%.

Pruning, spacing, density of the vines – all of this is regulated by the AOC as well. Manual picking, maximum yield per hector, the minimum degree of ripeness you have to achieve – this is all set by the AOC.

(Part Two will run on this website next Friday, 5/14, and will include the Échelle des Crus rating system, Details, Myths and News and tasting notes for nine Champagnes.)

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

Vintage Eve Circa 5/2016: Elevating Zinfandel via Winela.com

April 30, 2019 by evebushman

Elevating Zinfandel was a tasting event I attended, once again put on by WineLa.com, in which the guest could not only sample an array of California “Zin” (the common abbreviation), but by doing so elevate the senses as only one can that attends a single varietal tasting.

Eve and WineLA.com founder Ian Blackburn

For wine 101ers I’ve found one of the best way to educate the palate is to either taste through a flight or more of the same variety, or in tastings organized by entities such as WineLA to taste similar wines, like their (now past) Burgundy vs. Pinot Noir on 5/28. The taster then has an opportunity to learn and then discern the differences in terroir (the common term denoting where the wine was made, so as to include weather, soil, terrain, etc.) as their palate adjusts.

Though host Ian Blackburn may have chosen the term “elevate” as he had chosen some of the finest expressions of Zin, the lesson is still learned:

WineLA has teamed up with some of the worlds best Zinfandel Producers to bring you “Elevating Zinfandel”! An event geared on showcasing the “Crème de la crème” of the Zinfandel community in one fabulous location. With beautiful breads and snacks provided by La Brea Bakery Cafe, you will have the chance to meet with the wine producers as well as purchase some of these exclusive wines.

For me in this tasting, though I bow to the wealth of experience tasting Zin that my Contributing Editor Michael Perlis has had as he is the true Zin Fan (as his email, MichaelTheZinFan@aol.com, suggests) and knew many of the winemakers Blackburn rallied for the event, the subtle differences I could pick out (dark fruit, earth, mouthfeel and spice) helped me select my favorites in bold below.

Wine List

Bedrock (most of these wines, all blends, started with at least 40% Zin.)

Evangelho Vineyard Heritage Wine 2014

Bedrock Vineyards Heritage Wine 2014

Nervo Ranch Heritage Wine 2014

Old Vine Zinfandel 2014

Beekeeper (Ian Blackburn’s own wine made alongside winemaker Clay Mauritson who was also in attendance pouring his own label.)

Zinfandel, Madrone Spring Vineyard, Rockpile 2013
Zinfandel, Montecillo Vineyard, Sonoma Valley 2014

Robert Biale Vineyards (I’ve seen this label frequently during my staff lunches…brought by Michael Perlis)

Black Chicken Zinfandel Napa Valley 2014
Founding Farmers Zinfandel Napa Valley 2014
Grande Vineyard Zinfandel Napa Valley 2013
Old Kraft Vineyard Zinfandel St. Helena 2013

Brown Estates

Zinfandel, Napa Valley 2014
Mickey’s Block Zinfandel, Napa Valley 2014

Zinfandel Rosé 2015 (a crowd fave, and a great palate refresher for me.)

Chase Cellars

Hayne Vineyard Zinfandel-St Helena, Napa Valley 2013
Hayne Vineyard Zinfandel-St Helena, Napa Valley 2012

Hayne Vineyard Zinfandel-St Helena, Napa Valley 2011

Hendry

Hendry Blocks 7 & 22 Zinfandel
Hendry Block 28 Zinfandel
Mike & Molly Zinfandel

Jeff Cohn Cellars

Zinfandel, Shake Ridge Vineyard 2013
Zinfandel, St. Peter’s Church 2013
Zinfandel, Hayne Vineyard 2013
Zinfandel, Sweetwater Springs 2012

Martinelli (Another Perlis fave and was often covered for Eve’s Wine 101 by contributor Rick Fraga during his tenure with the winery.)

Giuseppe & Luisa Zinfandel 2014
Lolita Ranch, Russian River Valley, Zinfandel 2012
Vellutini Ranch Zinfandel 2012

Mauritson

Rockpile “Rockpile Ridge Vineyard” Zinfandel 2014
Rockpile “Cemetery Vineyard” Zinfandel 2014

Quivira (wine creek)

Black Boar Zinfandel, Dry Creek Valley 2013
Zinfandel, Dry Creek Valley 2013

Rafanelli

Zinfandel, Dry Creek Valley 2013

Ridge Wines

Geyserville Zinfandel Blend, Alexander Valley 2014
Zinfandel, Dusi Ranch, Paso Robles 2014
Zinfandel Blend, Lytton Springs, Dry Creek Valley 2013

East Bench Zinfandel, Dry Creek Valley 2014

Seghesio (A Wine Spectator previous designate of wine – a Zin – of the year.)

Cortina Zinfandel 2013
Old Vine Zinfandel 2013
Rockpile Zinfandel 2013

Turley (Not usual to find Turley “cult” wines at an event, or the lovely Director of Sales and Marketing Christina Turley pouring them, this was a real treat for me that I thoroughly enjoyed. And yet another wine that Perlis introduced me to years ago.)

Juvenile Zinfandel, California 2014
Kirschenmann Vineyard Zinfandel, Lodi 2014
Dusi Vineyard Zinfandel, Paso Robles 2014
Rattlesnake Ridge Zinfandel, Howell Mountain 2014

Van Duzer Corridor AVA Approval Shows Location Matters in Oregon

March 4, 2019 by evebushman

PORTLAND, Ore. (PRWEB) – Oregon wine lovers now have 19 reasons to celebrate Oregon’s acclaimed viticultural bio-regions. Now with the Tax and Trade Bureau (TTB) having approved the Van Duzer Corridor as an official AVA, or American Viticultural Area, Oregon has 19 winemaking regions—second only to California—with sufficient distinct features to be declared their own unique areas. The Van Duzer Corridor AVA and 18 others are showcased on the Oregon Wine Board’s trade site, each paying homage to their distinctive characteristics, and the Van Duzer Corridor has joined the Willamette Valley’s other six embedded AVAs listed on the Willamette Valley Wineries Association (WVWA) site.

Now that the federal government has approved the AVA, on January 14 bottles with “Van Duzer Corridor AVA” may be printed on labels from the AVA’s seven wineries nested within the Willamette Valley.

There are more than 240 AVAs in the US, yet the complex process in place to approve a new AVA is a mystery to many wine aficionados.

People who live in Oregon, the state with the second highest number of AVAs behind California, can be proud that their region is wonderfully geographically diverse, boasting a unique patchwork of soils and features thanks to volcanic activity, glaciers and ice-age floods.

Having an AVA tells the world that your region—be it tiny or massive—is acknowledged as a special place to make wine. Said Sally Murdoch, communications manager of the Oregon Wine Board, “This AVA, in the context of OR’s overall momentum in the market, shows how globally recognized our region is for superior quality. This new AVA reinforces the continued discovery of new and distinct viticultural characteristics of Oregon.”

“AVA designations take years to achieve as standards are rigorous for proving a region is clearly differentiated and capable of producing grapes of distinction,” she continued. “Each Oregon AVA reinforces the reality that Oregon is a collection of superior grape growing zones,” continued Murdoch.

It also means your soil or sedimentary qualities and naturally shaped landmarks are unique within the winegrowing world. The Van Duzer Corridor winds blow in from the Pacific Ocean to cool off this section of the Willamette Valley and moderate temperatures during the growing season.

“Throughout the anomaly in the Coast Range known as the Van Duzer Corridor, buffering winds create the perfect paradigm to produce world-class Pinot noir wines that showcase mouthwatering acidity and tension in their tannin expression,” explains winemaker Florent-Pierre Merlier of Van Duzer Vineyards. “These winds also support our desire of sustainability by significantly reducing disease pressure in the vineyard.”

By introducing a cooling influence to flow through the Coast Range, this allows the production of world-class wines in the Willamette Valley and specifically within the 35.9 square-mile triangle that constitutes the new AVA.

For winemakers within the Van Duzer Corridor AVA, they’ll be able to market their wines with their AVA name as a unique sub-brand within a brand. Already known for its premium quality wines, Oregon wine lovers who study up on all seven of the sub-AVAs within the Willamette Valley will now be able to taste the distinct terroir within this special region.

“The approval of this exciting new sub-AVA reflects the hard work of Van Duzer-area winemakers and grape growers and the increasing recognition worldwide for our region’s diversity and unique features,” says Morgen McLaughlin, executive director of the WVWA. “We are excited and proud to share this historical moment for the Willamette Valley.”

Legislative Support of AVAs

The Oregon wine community has long been at the forefront of protecting its wine regions and promoting truth-in-labeling. In 1977 the state approved stricter wine labeling standards than required by the federal government at the industry’s request, among them a requirement that 100% of wine grapes must come from Oregon (vs. 75% federally), 95% from the named AVA (vs. 85% federally), 90% from the named variety except 18 grapes traditionally used in blends (vs. 75% federally). This effort has played a critical role in building Oregon’s reputation for producing exceptional wines that are highly sought after in the marketplace. While the effort to protect Oregon’s appellations of origin has gained more momentum recently, the OWA has worked with wine regions around the world for years to protect wine place names and to promote truth-in-labeling.

In September, under U.S. Senator Jeff Merkley’s (D-Oregon) leadership, the Senate passed a resolution recognizing the uniqueness and economic value of American Viticultural Areas (AVAs) and U.S. winegrowing regions. This is a prime example of keeping Oregon’s sense of place intact as it relates to winemaking, but lighting a fire under the TTB was also necessary to get this AVA approved; Oregon’s Congressional Delegation, led by Senators Ron Wyden and Jeff Merkley, played a crucial role in TTB’s approval of Oregon’s 19th federally-recognized winegrowing region after years of delay.

More accolades and AVAs for Oregon’s future

While Oregon is a small grape growing region, responsible for less than 1% of the world’s wine grape acreage, the state’s wines net numerous awards, most recently setting a new record in the Wine Spectator with six wines in its 2018 Top 100 list of wines from all over the globe.

First brought to the TTB almost eight years ago by Jeff Havlin, owner of Fender’s Rest Vineyard, the Van Duzer Corridor AVA covers 59,871 acres and is located 20 miles northwest of Salem. Its nine brands are: Johan Vineyards, Chateau Bianca, Namasté Vineyards, Firesteed Cellars, Andante Vineyard, Left Coast Cellars, Holmes Gap Vineyard, Havlin Vineyard and Van Duzer Vineyards. The AVA also has 18 commercial vineyards, with 1,000 acres of grapes planted.

There are four additional AVAs in the TTB pipeline in the Willamette Valley: Laurelwood District in the Chehalem Mountain AVA; Mount Pisgah, Polk County, Oregon; Tualatin Hills and Lower Long Tom in Benton and Lane counties.

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About the Oregon Wine Board
The Oregon Wine Board is a semi-independent Oregon state agency managing marketing, research and education initiatives that support and advance the Oregon wine and wine grape industry. The Board works on behalf of all Oregon wineries and independent growers throughout the state’s diverse winegrowing regions. Visit oregonwine.org.

About the Willamette Valley Wineries Association
The WVWA is a nonprofit industry association dedicated to achieving recognition for Oregon’s acclaimed Willamette Valley as a premium Pinot noir–producing region. The WVWA has more than 230 members representing wineries, tasting rooms, and vineyards throughout the Willamette Valley. Memorial Weekend in the Wine Country and Wine Country Thanksgiving are the two oldest WVWA– sponsored touring events in Oregon. The organization also hosts Willamette: the Pinot Noir Auction, an annual, trade-only wine auction in April. Visit http://www.willamettewines.com for more info.

Spain’s Greatest Destination Winery? Abadia Retuerta LeDomaine Part One

February 15, 2019 by evebushman

Try to imagine: an award-winning winery, hotel and restaurant – all built into a restored 12^th century abbey in Spain. A small group of wine writers were tasked with that very thing a couple of weeks ago. And between a stellar wine and food pairing luncheon with Abadia Retuerta LeDomaine GM Enrique Valero Quintana and Tesse restaurant partner Jordan Ogron, it was accomplished, and then some. Let me give you Part One of your taste now:

Enrique Valero-Abadía Retuerta CEO – Chapter room

With just a slice of a view of Sunset Blvd., surrounded by rows and rows of bottles of fine wine, ornate decanters, a tantalizing menu and centered on a dining table set with multiple wine glasses, we had the perfect backdrop at Tesse.

As we took our seats Quintana started to tell us about the unique abbey turned destination winery in the Duero Valley, and we quickly learned why the property deserved attention:

Award winning winery.
Spain’s leading hotel.
Michelin-star Restaurant.
Restored Medieval Abbey, built 1146.
1730 acres.
All surrounded by streams, woods and wildlife.
Wines have scored in Wine Spectator’s Top 100 list for three consecutive years.
210 hectares under vine, 70% of which is Tempranillo, followed by Cabernet Sauvignon, Syrah, Merlot and Petit Verdot.
LeDomaine’s score in the Conde Nast Readers’ Choice Awards was 99.52, ranking it #1 on the list of the Top Hotels in Spain and Portugal – and #2 in Europe. This was a five star hotel.
Quintana said that the location by the River Duero “gives us a unique soil and climate” and “the human factor” adds to the allure.
This is the “rebirth of a historical vineyard” as wines were produced on the estate centuries ago.
The “building is something unique” in Spain.
Their “Spa Sommelier” recommends a wine that depends on the treatments you decide to have. And this is the first in the world.
Their purple “wine salt” is an “old formula” that was discovered when a ship traveled from Britain to Spain, carrying both wine and salt which were “accidentally blended.”
When we sampled the wines we would “feel the soul of what happened there for nine centuries.”
All rooms face the vineyards.
They “restored what they inherited.”
In 2014 the Queen of Spain gave them the best restoration award.
“We blend the natural environment, the historic (building) with the human factor…the people that work here and (treat) clients as guests.” These employees are the “apostles of the project.”

Shall we visit? Only two hours from Madrid…here’s a short You Tube video to complete your virtual tour and here are the photos from our luncheon.

For my review of the wines and the luncheon please return to this website on 2/22.

Abadia Retuerta LeDomaine Hotel, Winery, Refectorio and Santuario Spa

Abadía Retuerta LeDomaine opened as a luxury hotel in 2012 after an award-winning restoration of the ancient abbey. Located in Sardón de Duero, the wine country north of Madrid, it is widely acclaimed as the finest luxury hotel in Spain.

Abadía Retuerta Winery boasts 54 vine plots each with very distinct characteristics, each analyzed, controlled, worked, vinified and tasted separately. Each terroir is planted with a single varietal or grape variety, either Tempranillo, Cabernet Sauvignon, Syrah, Merlot or Petit Verdot. It is among the most advanced wineries in Europe combining ancient wine-making traditions with cutting-edge technology.

Refectorio is a sanctuary of haute cuisine, located in the abbey’s original refectory where the monks ate their meals, boasting One Michelin Star. Executive Chef Marc Segarra’s delectable dishes are served under a vaulted Gothic ceiling and a 17th-century fresco of The Last Supper.

The nurturing and innovative sanctuary of holistic healing and wellness features 10,000-sq.-ft. of ultra-luxurious facilities, a ground-breaking “fusion wine” oenotherapy spa concept based on a blind tasting of wines, a signature treatment menu, Spain’s first ‘Spa Sommeliers’ who guide guests on their wellness journey, and the highest level of individualization and guest service including Spa Butlers who welcome guests and assist at every step of their spa experience.

Abadía Retuerta LeDomaine

www.ledomaine.es

reservations@ledomaine.es