Tasting and Getting to Know: Chateau Angelus

June 2, 2017 by evebushman Leave a Comment

Getting to meet the newest (8th Generation) Estate Director and third female Director in the history of Chateau Angelus, Stéphanie de Boüard-Rivoal, was a huge treat for me. Add that we would meet over dinner at Wolfgang Puck at Hotel Bel-Air – and taste at least five different vintages – and I was over the top with delight.

What I Learned

In 2012 Chateau Angelus, a Premier Grand Cru, was awarded a “class A” distinction.

The 2012 vintage bottle is completely different looking from the others with gold embossing instead of a front label. You can read more about it in this Forbes article.

The bell shown on the label does exist, and rings three times daily. You can hear it yourself without traveling to Saint-Emilion here. There is now a chip hidden in that bell to avoid counterfeiting.

The name Angelus is in reference to a Catholic prayer.

The estate vineyards are predominantly Cabernet Franc and Merlot.

Prices, between $350 to $450, can increase 100% after release. (The restaurant had one vintage for $880.)

The Wine

Stéphanie was enchanting, the venue and food lovely – all eclipsed by some remarkable vintages that were chosen to show us the range and depth of the wines. We tasted in this order:

2014: (Bottled September 2016, this latest release marks the 30^th vintage with a banner on the bottle). Ripe and dark with black fruit as well as raspberry, earth and smoke. Remarkably open and ready to drink. 94 Eve pts.

2012: (With a gold embossed bottle in honor of the new class A distinction.) Great fruit flavors like plum and blueberry were followed by mushroom, spice and had a great backbone. This was my favorite. 97 Eve pts.

2007: (Stéphanie said she loved this one.) Big fruit that included black plums, blackberry, a bit softer on the spice, cigar and dark tannins that were starting to soften. The red fruit really opened up in the mouth. 94 Eve pts.

2006: The fruit – red to black – had aged perfectly; the wine was dry, mildly spiced and held a perfect balance. 97 Eve pts.

2010: (Thought to be the most outstanding.) Bolder fruit, peppery, tannic, Stéphanie said it was opulent, one of the best they’ve produced, and my second favorite. 97 Eve pts.

http://www.angelus.com/en/

https://www.instagram.com/chateauangelus/

https://www.facebook.com/chateauAngelus

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

Canadian Cider Takes Top Prize At Dan Berger International Cider Awards

May 22, 2017 by evebushman Leave a Comment

Nearly 200 Ciders from across the globe were judged at the second annual Dan Berger International Cider Competition with the “Bittersweet” from Sea Cider Ciderhouse winning the Sweepstakes Award

(Santa Rosa, California) Bittersweet from Sea Cider Farm and Ciderhouse in British Columbia took the Sweepstakes Award for best cider at the Second Annual Dan Berger International Cider Competition (DBICC). The traditional English style cider is produced from apples grown in the Sea Cider’s own orchards. The Sea Cider Bittersweet beat out nearly 200 other ciders entered into the competition held in Sonoma County, California on May 5th.

The DBICC also awarded Best of Class medals in the following categories:

Common Cider Sweet
BROOKLYN CIDER HOUSE KINDA SWEET

Traditional Cider Dry
EVES CIDERY 2015 DARLING CREEK

Spanish Style Cider
BEREZIATUA GOURMET EDITION

Herbed/Hopped/Spiced Cider
MARCH FIRST BREWING DRY HOPPED CIDER

Fruit Cider
FOXCRAFT HARD CIDER BLOOD ORANGE

Pear Cider
FOX CRAFT HARD CIDER PEAR

Dessert/Iced/Pommeau
2 TOWNS CIDEROUSE 2014 POMMEAU

The Sweepstakes Award Sea Cider Bittersweet is made from a selection of traditional bittersweet cider apples including Dabinett and Yarlington Mills. Off dry and rich in tannin, the Sea Cider Bittersweet impressed the judges with its rich yet balanced style and a complexity that results from use of well-cultivated traditional cider apples. Sea Cider Farm and Ciderhouse is located in Saanichton, British Columbia.

We were thrilled by the diversity of styles of cider we saw at the competition this second year, said Tom Wark, director of the DBICC. No doubt this had much to do with the fact that we had entries from 20 different states and four different countries, which is a testament to the growing popularity of cider in the American marketplace.

The DBICC strives to raise the visibility of the best ciders sold in the American marketplace. Founded by Dan Berger, the Dean of American wine competitions and directed by Tom Wark, publisher of The Cider Journal, the DBICC accepted entries in 12 categories that were judged by cider and orchard professionals.

All the medal winners can be viewed at http://www.dbiwc.com/results/cider/_2017_Resultslist.php

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

April 18, 2017 by evebushman Leave a Comment

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

Waitress Clearly Lost

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

The Wine Steward

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

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

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

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

Sending Back Wine

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

Our Conclusion

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

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

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

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

Perlises Pick: Great Wines of Italy 2017 – Part Two

April 8, 2017 by Michael Perlis Leave a Comment

Last week Karen and I told you our top picks from the JAMESSUCKLING.COM Great Wines of Italy event.

But we did have a lot of other favorites as well…

(The comments in quotes are Mr. Suckling’s [some abbreviated] from the 200 page program, along with his point score.)

Photo courtesy James Suckling Facebook.

Tenute Ambrogio & Giovanni Folonari –

Tenute Ambrogio & Giovanni Folonari Cabreo Toscana Il Borgo 2013

“…A beautiful blend of sangiovese and cabernet sauvignon. 93 Pts.”

Tenute Ambrogio & Giovanni Folonari Tenuta di Nozzole Chianti Classico Gran Selezione La Forra 2012

“…Excellent and special selected Chianti Classico. Drink or hold. 93 Pts.”

Bellavista –

Bellavista Franciacorta Teatro alla Scala Brut 2011

“…Aromas of sliced apple, lemon and flint…Delicious at the end…94 Pts.”

Bosco Agostino –

Bosco Agostino Barbera d’Alba Superiore Volupta 2013

“A barbera with dried berry, lemon and almond aromas and flavors…90 Pts.”

Bosco Agostino Barolo La Serra 2012

“Lots of ripe strawberry, licorice, aniseed and rose petal on the nose…94 Pts.”

Brancaia –

Brancaia Toscana Il Blu 2011

“…Full body, chewy but polished tannins and a flavorful finish. This is so beautiful now to drink but will reward those who are patient. 93 Pts.”

Brancaia Toscana Ilatraia 2012

“Plenty of blueberry, chocolate and light toasted oak character. Smoky meat, too. Full body, chewy tannins and a flavorful finish. Needs a year or two to come together. 93 Pts.”

Castelli del Grevepesa –

Castelli del Grevepesa Chianti Classico Clemente VII Riserva 2013

“A density and freshness to this withoyster-shell, blueberry and dark chocolate character. Full and savory. Drink now or hold. 92 Pts.”

Castelli del Grevepesa Chianti Classico Clemente VII Gran Selezione 2011

“Flamboyant Chianti Classico with chocolate and berry character…Long and flavorful finish. Drink now. 92 Pts.”

Cordero di Montezemolo –

Cordero di Montezemolo Barolo Monfalletto 2012

“Muscular and buff for the vintage with plenty of plum, terra-cotta and dry soil aromas and flavors. Full body, flavorful finish. Drink in 2018. 94 Pts.”

Cordero di Montezemolo Barolo Bricco Gattera 2012

“Gorgeous aromas of rose petals, strawberries and lavender follow through to a full body and ripe fruit and tannins. Flavorful character of tangerines and dried Strawberries…93 Pts.”

Elio Grasso –

Elio Grasso Barolo Gavarini Chiniera 2012

“Extremely perfumed with flowers and plum. Full-bodied, deep and dense yet agile and fresh…95 Pts.”

Gianni Gagliardo –

Gianni Gagliardo Barolo Castelletto 2013

“Love the perfume and berry character to this one…Full to medium body, round and velvety tannins and a long and flavorful finish…93 Pts.”

Gianni Gagliardo Barolo Preve 2013

“Aromas of licorice, rose petals and berries. Full body, chewy tannins and lots of fruit. It’s tight and polished, and there’s so much going on. Very cool. Best ever from this vineyard…96 Pts.”

Orma –

Orma Toscana 2014

“Fascinating aromas of stone, wet concrete and dark fruit. Full body, firm and silky tannins and a flavorful finish. A structured and firm wine. Give it two or three years to soften. 94 Pts.”

Orma Passi di Orma 2015

“Very pretty aromas of currant, tobacco, and mint. Subtle. Full body, silky tannins and lots of fruit and richness. Beautiful length to this. Better in 2020. 95 Pts.”

Podernuovo a Palazzone –

Podernuovo a Palazzone Toscana Therra 2013

“Blueberry and currant character with hints of mint and spearmint. Medium body and a solid core of fruit and tannins. Fresh finish…92 Pts.”

Podernuovo a Palazzone Toscana Argirio 2013

Plenty of blackberry, spice and hints of grilled veggies. Cabernet is there! Full to medium body, silky tannins and a flavorful finish. Fresh yet rich. Mostly cabernet franc. Drink or hold. 94 Pts.”

Prà –

Pra Amarone della Valpolicella 2010

“This is rich and chewy with lots of black pepper and berry character…This will be even better with a few years of bottle age when it softens, but it’s so good now. 92 Pts.”

Tommasi –

Tommasi Amarone della Valpolicella Classico 2012

“A red with dried fruits such as raisins and sultanas. Full-bodied, round and fruity. Soft, velvety tannins and a flavorful finish. Very classic style of Amarone. Drink now. 93 Pts.”

Tommasi Valpolicella Classico Superiore Rafael 2014

“A lovely Valpo that is delicate and spicy with a lemon-rind and blueberry character. Medium body, vibrant fruit and wonderful acidity. Flavorful. Drink now. 91 Pts.”

Vignamaggio –

Vignamaggio Chianti Classico Riserva di Monna Lisa Gran Selezione 2013

“A Chianti Classico with energy and density, yet this remains lively and bright with an underlining backbone of acidity. Medium body, bright fruit and a clean finish. Drink or hold. 92 Pts.”

Vignamaggio Cabernet Franc Toscana 2013

“This is so beautiful with a clarity of blueberry and rose petal character. Medium body, ultra-fine tannins and an elegant and refined finish. Drink now or hold. 94 Pts.”

MP: I was really impressed by the depth of flavors in the wines I tasted. Admittedly, my wine drinking choices have left me with a California palate, and I often have to work a little harder than I might like at appreciating the nuances of some European wines. Not so with these, and I recommend anyone who thinks they only like California wines to broaden their horizons with some of these Italian offerings.

And Karen to wrap it up: The evening felt like we were in Italy, right down to most of the winemakers and reps having Italian accents – and they were all charming to boot. That along with the great wine and food, made for a wonderful night.

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 Feb 2013: Whine Epiphanies

February 28, 2017 by evebushman Leave a Comment

In my 20s I drank white wine for several reasons. I ordered the “house white” because I didn’t know anything about wine, it was inexpensive, and I didn’t want to get drunk on the popular cocktails back then: Long Island Iced Teas and Cosmopolitans.

vert_de_vin_bordeaux_fete_le_vin_artifice

Bordeaux at night for a special event.

White wine “Spritzers”, as they were called, worked really well when I spent the entire night on a dance floor and wanted to be refreshed just so that I could keep on dancing. My friends, at least the ladies, did the same. While the menfolk drank the cocktails, we stuck to the wine.

My epiphany came before most ladies moved from white wine to White Zinfandel. (I remember learning about Zin before the craze – so much so that when others were ordering the white version I hunted down the red. But I do appreciate what White Zinfandel did for bringing the mainstream drinking public over to wine.)

Readers that have asked me how I got into wine have brought this trip down memory lane to you. I started much like any other wine drinker. But, lucky for me, I had two wine “epiphanies” that sent me very far away from a lifetime of house wine and spritzers.

Epiphany #1

My future in-laws took us out for a vertical wine tasting at Concannon Vineyard over 20 years ago. As I recall we started with a couple of barrel tastings for the same red varietal, then ended up tasting the same wines finished in the bottle. Doing it this way allowed for me to begin to see the gradual changes being made in the wine, mature fruit, tannins and structure replaced bright fruit and sweetness. My palate, unbeknownst to me as I had yet to learn the right words to describe it, had matured in one afternoon.

Epiphany #2

Fast-forward a couple of years and my future husband Eddie and I were on a vacation in Europe. I was reading the Wine Spectator avidly by this point and anxious to taste French wines in France. One Parisian restaurant/wine bar, Willi’s Wine Bar, was highly recommended by the Spectator, and run by English-speaking vinophiles. That was to be a stop we had to make.

I’ve written about our first trip to Willi’s (link: http://www.localwineevents.com/Wine-Articles/424-2.html) and the first time I had my first taste of Lynch Bages Bordeaux. I wish I had written tasting notes back then, but I didn’t. But the epiphany came due to several factors: I was in Paris with my future husband, we were dining at a special restaurant only because of a Wine Spectator review – and we were actively making memories of the night.

We have since purchased Lynch Bages over the years, I even found one bottle from our wedding year at Valencia Wine Company that now rests in our cellar. And we recently purchased the ’09 as a future, and discovered that Spectator highlighted it as #93 out of their Top 100 list for 2012.

Now, with a career firmly entrenched in all things wine, I have an epiphany yearly. I may discover a new winemaker, a new pal with the same appreciation or one just learning. And, most recently, my website’s editor, Michael Perlis, propelled us into the business of Eve Wine 101 consulting (now Eve Bushman Consulting). Gee…maybe if you’re reading this it’s high time you (or your wine business) had an epiphany? Taste and ye shall find my friend; we’re here to lead you on the proper spritzer-less path.

Tastings This Week: Red Blends from New Zealand, Napa and South Africa!

February 24, 2017 by evebushman Leave a Comment

This week I got to taste three different expressions of red Bordeaux grape blends – none from Bordeaux, France. One, from Napa, is a pretty known source for Bordeaux blends, the other two, from New Zealand and South Africa, not so known. It was interesting to taste through them to not only remark on the aromas and flavors, but also to note differences that would be due to location, weather and winemaking choices. These are my tasting notes, and the winery notes are below.

Eve’s Tasting Notes

Hawkes Bay, New Zealand

Trinity Hill The Trinity 2014

Merlot, Tempranillo, Cabernet Sauvignon, Malbec and Syrah

The color of black cherries stretching out to a dark purple edge, clear and clean. From a few inches away those black cherries extended to the aroma and called me in, where I also found stewed mushroom, plum, milk chocolate, a bit o’ mint, bark and smoke. In the mouth it was all very drying: dried dark fruit, blackest of blackberries, cigar, some tartness, some brightness, but relatively big and dark with forceful tannins. Not unappealing in any way. Wanted a nice charred steak with it. 90 Eve pts.

Napa, California, U.S.

2013 Leviathan

Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah

Very dark purple as well, with a slight brown tinge to the edge, opaque. Pungent plum, blueberry, blackberry, spice, forest floor/earthy, oak and more – all on the nose. Tasting the wine I discovered bold fruit, fresh and big, great mouth-coating viscosity, and with the same fruit I found on the nose: fresh blueberry up front and then blackberry, followed by welcoming tannin. This wine would be fine now, or in 10 years in my opinion. Enjoy with pizza through to chocolate. 91 Eve pts.

Stellenbosch, South Africa

Mulderbosch Faithful Hound

Bordeaux Blend

Deep plum to brown in color, opaque. On the nose I got whiffs of suede, red clay, plump raisins, brick and stewed dark fruits. I couldn’t wait to taste this. I got the gamut of flavors there: chewy chocolate, spice, bright red fruit to dusty dark fruit with a very firm tannin backbone. Definitely wanted ribs, pasta or any robust dish. If you like interesting wines, you want to look for this one. 92 Eve pts.

Winery Tasting Notes

Hawkes Bay, New Zealand

Trinity Hill The Trinity 2014 (SRP $17) This intriguing proprietary blend of Merlot, Tempranillo, Cabernet Sauvignon, Malbec and Syrah combines aromas of plum and leather with lingering flavors of cassis and redcurrant. Soft, rich and ripe tannins make this an eminently drinkable wine. Made to be enjoyed while still quite young with barbecued meats.

Napa, California, U.S.

2013 Leviathan (SRP $48) A beastly red blend with dense berry fruits, licorice and bittersweet chocolate notes, with hints of coffee and peppery spice. This red is balanced with bright acidity and prominent oak. Blended with Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah from vineyards in and around Napa, this wine is never blended the same way twice. You can ensure a unique wine year to year that truly reflects the unique soils and terroir of California.

Stellenbosch, South Africa

Mulderbosch Faithful Hound (SRP $25) This bold Bordeaux blend brims with dark fruit notes of mulled boysenberry, cassis and black cherry, all streaked with spicy accents of menthol and black tea leaves. The wine is definitely New World in style with its creamy mouthfeel and medium acidity level. Notes of licorice stick, espresso and roasted cocoa nibs linger through the long close.

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

Creators of Successful Wine Brands, Fat bastard, Root: 1, Clean Slate and Others, Form New Business

January 9, 2017 by evebushman Leave a Comment

Consumers will soon have the opportunity to enjoy exceptional wines from around the world for up to 30 percent less. New wine importer, Golden Frog Productions is committed to launching new brands using higher quality grapes, but eliminating more than 85 percent of traditional importer margins to bring consumers these wines for up to one third less. The company is co-founded by industry veterans, Peter Click and Alan MacDonald, the brains behind top-selling wine brands: Root: 1, Clean Slate, High Note, Fat bastard, Eroica and Red Diamond, which have collectively sold more than 10 million cases.

“Most large wine importers have margins up to 45 percent to support their bloated infrastructures. Our margins are below 10 percent,” said Click. “By taking only a small slice, we can pay wineries for quality grapes typically retailing for $25 per bottle, entice both distributors and retailers with outstanding margins and yet retail that $25 wine for $17. This makes us a compelling partner for both wineries and distributors.”

Click is the former founder and CEO of Click Wine Group, which he sold to Winebow in 2008. MacDonald held senior executive positions at Winebow, Click Wine Group and Ste. Michelle Wine Estates.

Golden Frog Productions’ inaugural wine is Awning Estate Cabernet Sauvignon from the prestigious Apalta region located in Chile’s Colchagua Valley. To produce Awning, Golden Frog Productions partnered with Viña Ventisquero, a first-class winery with estate vineyards in Apalta. A blend of Cabernet Sauvignon, Syrah, Merlot and Petit Verdot, the wine is alluring and generous, with blackberry notes, pepper and cassis aromas, complimented by structured tannins. All the fruit comes from Ventisquero’s low-yielding vineyards located on steep, well-drained slopes, producing intensity of flavors unmatched anywhere else in Chile. Awning takes its name from vine leaves that hang over the grapes, creating a natural sunshade during the hottest part of the day, allowing extended hang time and greater flavor development.

“Apalta is home to some of Chile’s most famous wine producers, and Awning is one of the only Cabernet Sauvignons available from this iconic region for less than $20,” said MacDonald. “In a very short time, the wine has had tremendous success in the market and we believe this trend represents the tip of the iceberg.”

Awning Estate Cabernet Sauvignon is currently available in Conn., Fla., Ind., Ky., Mass., Maine, N.C., N.H., Ohio, S.C., Vt., and Wash. for the suggested retail price of $17. The company is currently exploring distribution opportunities in several southern and western states.

Golden Frog Productions plans to launch wines from Spain and France in 2017.

About Golden Frog Productions
Golden Frog Productions, http://goldenfrogproductions.com/awning/, was founded by two industry veterans who were fed up with the stale, boring traditions of the wine industry. The company’s mission is to smash those traditions and give consumers a $17 wines from around the world with the quality and intensity of a typical $25 bottle of wine. The company does this with a unique business model in partnership with world class, like-minded wineries throughout the world.

Vintage Eve Circa Nov. 2012: The Wines from Beni di Batasiolo

December 20, 2016 by evebushman Leave a Comment

I didn’t know much about the Beni Di Batasiolo family-owned winery “in the heart of Barolo” until I saw a full page ad in Tasting Panel magazine listing six of their wines that have received 90 points or higher in ratings by Tasting Panel, Wine Spectator and Wine Enthusiast magazines. So, suffice it to say, I was enthusiastic about reviewing the three samples I had received. Not to compare myself with the big guns, I left off rating numbers and will give you my tasting notes alone:

‘11 Cortese Gavi (100%) Hillsides

12.5% alcohol

I was greeted by a color of clear pale hay with a thin band of lemon on the edge. On the nose I got lemon-lime, pear, unsweetened butter, kiwi and ripe green apple. The taste delivered a nice viscosity over my mouth, a crisp acidity that made my taste buds stand up and take notice but didn’t dry my mouth, followed by the fruit-salad flavors of orange, lime, grapefruit and a bit of pineapple lingering in for a long finish. Would like to try this wine again with a cold seafood salad, hummus and chips or Chinese food.

This elegant, fine white wine is made from Cortese grapes grown in the specific area of the village of Gavi. It stands out for …http://www.batasiolo.com/eng/

‘09 Sovrana Barbera d’Alba (100%)

14% alcohol

A lovely ruby red color that stretched out to a garnet edge was followed by aromas of black cherry, plum, mint, mushroom, earth, green bell pepper and the palest hint of cigar. The taste was bright red fruits, white pepper, pale tannins and a short finish. As I didn’t decant, I gave myself a full pour to try in 20 minutes and found…the fruit opened up and increased the length to a much longer finish.

The area of production of this wine extends over the hills of the Langhe in the Barolo wine-growing area…http://www.batasiolo.com/eng/

‘07 Barolo (100% Nebbiolo)

15% alcohol

Starting with a golden garnet color, this Barolo had nuances of blackberry, blueberry, black pepper, satiny chocolate and black olives on the nose that just coaxed me in to a taste. I got nice tannins, red fruits, pepper, a delicate dryness, stewed mushrooms, blackened game, toasted oak, smoke, tobacco and a medium length on the finish.

This wine is made from Nebbiolo grapes grown on the slopes of the Barolo wine-making area, which is formed by eleven villages all located on the lower spurs of the Langhe…http://www.batasiolo.com/eng/

Editor’s Note – this is a FOND memory: Last Thursday our editor, Michael Perlis, had an idea of a fundraiser for the victims of Hurricane Sunday. By Friday we met with the owner of the restaurant Cheers@All Corked Up for our venue and enlisted the help of the same people that helped us with a fundraiser for Haiti, the owners of All Corked Up wine storage. Remember “Pour into Haiti”? Now we are asking your help at “Pour into Sandy” on 11/14. 100 per cent of the ticket sales, $25 at the door (reserve yours: 661-259-2000) and wine auction go directly to the American Red Cross. If you cannot attend, but would like to donate wine email me: eve@evewine101.com

Eve’s Wine Pet Peeves, Again

December 16, 2016 by evebushman Leave a Comment

Awhile back I did a few things, I wrote Wine Service at Your Home, an Event, Bar, Winery or Restaurant, another on Bad Somm Service and compiled a little 99 cent e-book called Wine Etiquette For Everyone: How To Feel Like A Pro In Any Situation Involving Wine. Fast-forward a couple of years and as it would turn out, my level of detecting aromas and flavors has also identified more BS in the wine community. Check it out, though I may have a couple or repeats in here as some things still really bug the hell out of me:

I recently dined at a restaurant that served wine and allowed BYOW (Bring Your Own Wine). The waitress took the bottle I had brought in, opened it up out of my view (guessing there is one corkscrew in the place) then returned with the bottle, and presto, the cork was removed right through the now ripped foil. I had no choice but to remove the jagged remains from the top of the bottle myself. Why they would serve wine this way I don’t know. It’s just plain ugly and the diner has to do the work.

This is one a few people mentioned to me on Faceboook: Attending a catered party, complete with hired bartending services, and the bar ends up being low on basic supplies and the server is ill-trained.

Holding the wine glass by the bowl instead of the stem is only appropriately called for if the wine is too cold and the aromas are closed off. (I’ve been known to cup a frosted glass – another pet peeve – of white wine as I can’t detect a damn thing when the wine is served icy cold.) The stem is there for a reason, please use it. It allows you to easily swirl your wine so you can enjoy its color and aromas.

Anyone with the inability to handle a cork mishap hasn’t been trained properly. I’ve actually had to step in to rescue a broken cork from a bottle, or to wipe down the inside or outside of the neck of broken cork remnants.

This is very common: not pouring a taste when you BYOW to a restaurant. Any bottle can be corked or deemed undrinkable. Why not show the courtesy, and if the bottle is not up to par, there you are ready to offer a suggestion for replacement. Seems like a no brainer to me. When I’m hosting a party or working a wine event I always taste the wines before serving.

Please taste through your wines before subjecting a diner or guest to a pairing. Wine and cake is not my favorite pairing. Neither are cocktails and cookies. Like and like works with food: a good example is a big Cab with firm tannins will help break down fat in a big steak. But a sweet wine with an equally sweet dessert isn’t for everyone. Port alone or with a little chocolate is good, while a Sauterne is nice with a blue cheese, the rest you can keep to yourself.

Bad glasses: if you really don’t like the glasses offered at a restaurant enough that it negatively changes your experience, bring your own. A restaurant may not carry the latest Riedel or crystal glasses for the sole reason that they are expensive, highly breakable and not the easiest to fit in their dishwasher. Get over it or pack up and bring in your own.

If you serve wine in individual carafes please don’t empty the entire carafe into the wine glass. It’s not a show. Pour about two ounces, or up to the widest portion of the glass. Overfilling the wine glass won’t allow for swirling.

Ignoring a drip: really? Come prepared with a cloth napkin nearby when you serve wine. The diner shouldn’t be responsible to wipe up a drip. Or, if left unnoticed, have their clothing stained.

Over chilled white wines: I understand the majority of people like wine bucket service for their sparkling. It’s a nice show. But unless it’s 90+ degrees out I would rather discern the serving temperature myself of a white wine. If a white is served too cold aromas are shut down.

This should be obvious but while guests watch a server opening a wine they will notice dirty fingernails. Please clean up before serving. Egads people.

Not a biggie but the foil capsule is the bottle’s “dressing” and shouldn’t be completely removed. I’ve been told it’s easier for the staff, among other reasons, but it’s not supposed to be served that way and a wine person will only presume that you just don’t know any better.

Many a time a bottle is presented and poured with the label hidden in the palm of a hand. Please turn the bottle around, holding with one hand by the back and the punt, and confirm it was the correct one ordered. The bottle should then be shown to all of the guests at the table if possible.

This is fun to watch but not appropriate: holding the bottle between your knees or under your arm to retrieve the cork. If you simply can’t maneuver it, then place it on the table to help you balance the bottle while opening.

This happened to me once in a very high-end restaurant: The waitress and I both watched as the sediment slid out of the bottle and into my glass. Really? Stop pouring and replace the wine. She didn’t.

Snobs, I’ve touched on this one before but have since have to add: please be careful on social media. Your “expert’s rant” is subject to commentary so unless you know something to be a fact, and of value to others, keep it to yourself. Expressing an “elevated view” of wine makes you look like a snob, some of your followers may feel like veritable idiots and is a complete disservice to the wine community.

This video from Wine and Spirit Education Trust (WSET) on opening wine is valuable, and if you want more there are four in the series you can watch here.

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