Eve Gets Her Zinfandel On…At Elevating Zin 2019

June 14, 2019 by evebushman Leave a Comment

Michael Perlis and I are both big Zinfandel wine fans. Don’t get us wrong though, we love almost all varietals and our choices are completely dependent on what we are eating or the occasion. If the lesson is Rhones we’re there, Burgundy sometimes, Bordeaux varietals is pretty much a yes, and Zinfandel…well that just takes our collective breaths away. Big, bold, dusty and filled with mature dark fruit and tannins, our palates had been watering for weeks before we attended the latest Elevating Zin event produced again by Ian Blackburn for WineLA.com.

The Turley table pouring for Michael Perlis and Juan Alonso.

Below is the complete list of wines and wineries that were offered. The wines that were my favorites are noted in italics, my notes are in parenthesis and asterisks denote faves of the day. Look for Michael’s article on this website as well. Curious as it may appear, we don’t always love the same Zins, so it’s worth a look to read us both! Your palate may be just like one of ours. (Just want photos? Go here.)

Wine List (Most of the wineries, if not all, were delightfully represented by the winemaker and/or owner.)

Beekeeper Cellars

(These are Ian’s wines and always a favorite for me.)

Zinfandel, Secret Stones, Rockpile, Sonoma County 2016*

Zinfandel, Montecillo Vineyard, Sonoma County 2016*

Brown Estate

Zinfandel, Brown Estate, Chiles Valley, 2017*

Zinfandel Red Blend – Merlot, Zin, Petite Sirah, Napa, 2016*

Rosemary’s Block Zin – Zinfandel, Brown Estate, Chiles Valley, 2017

Chiles Valley Zinfandel – Zinfandel Brown Estate, Chiles Valley 2017*

Elyse Winery

(All wines are held 5 years.)

Zinfandel, Korte Ranch Vineyard, Saint Helena, 2013

Zinfandel, Dry Creek Valley, 2013*

Frank Family Vineyards

Zinfandel, Napa 2016

Kreck

(A new winery and a new favorite for me.)

Old Vine Zinfandel, Teldeschi Vineyard, Dry Creek Valley, 2016*

Old Vine Zinfandel, Del Barba Vineyard, Contra Costa County, 2016*

Martinelli Winery

Zinfandel, Vellutini Ranch, Russian River Valley, 2016*

Zinfandel, Vigneto di Evo, Russian River Valley, 2016 (I missed this one.)

Zinfandel, Giuseppe & Luisa, Russian River Valley, 2016*

Mauritson Wines

(Been a fan since Michael introduced me to Clay Mauritson’s wines years ago)

Zinfandel, Dry Creek Valley, 2017*

Zinfandel, Rockpile Ridge Vineyard, Rockpile, 2016*

Zinfandel, Rockpile Ridge Vineyard, Rockpile 2017*

Zinfandel, Jack’s Cabin Vineyard, Rockpile, 2017*

Portalupi Winery

(The winery also makes a Barbera and Charbono that I hope to review in the near future.)

Old Vine Zinfandel, Dolinsek Ranch, Russian River Valley, 2016

Old Vine Zinfandel, Reserve, Dolinsek Ranch, Russian River Valley, 2016

Old Vine Zinfandel, Dolinsek Ranch, Russian River Valley, 2017

Old Vine Zinfandel, Reserve, Dolinsek Ranch, Russian River Valley, 2017*

Ridge Vineyards

(Loved the addition of Petite Sirah and Alicante Bouschet in the 2016.)

68% Zin, 18% Carignane, 12% Petite Sirah, 2% Alicante Bouschet, Geyserville, Alexander Valley, 2017

Zinfandel, East Bench, Dry Creek Valley, 2017

88% Zinfandel, 9% Petite Sirah, 3% Alicante Bouschet, Pagani Ranch, Sonoma Valley, 2016*

Robert Biale Vineyards

(Another winery Michael turned me onto.)

Black Chicken Zinfandel, Napa Valley, 2017

Stagecoach Vineyard Zinfandel, Napa Valley, 2017*

Turley Wine Cellars

(Interesting to me that it was the two Turleys I was unfamiliar with that were my favorites – from Lodi and Amador County.)

Zinfandel, Juvenile, California, 2017

Zinfandel, Kirschenmann Vineyard, Lodi, 2017*

Zinfandel, Buck Cobb Vineyard, Amador County, 2017*

Zinfandel, Dusi Vineyard, Paso Robles, 2017

William Selym

(Most of us are familiar with their Pinot Noirs, was a treat to try their Zins.)

Papera Vineyard Zinfandel, Russian River Valley 2017

Fanucchi – Wood Road Zinfandel, Russian River Valley 2017

Zialena

Zinfandel, Estate, Alexander Valley, 2016

Zinfandel, Estate, Alexander Valley, 2015 Reserve*

Zinfandel, Estate, Alexander Valley, 2014 Reserve

Zinfandel, Estate, Alexander Valley, 2013 Reserve

(Please forgive me for missing these two wineries listed below = palate fatigue.)

Bella Vineyards and Wine Caves

Dry Creek Zinfandel, 2016

Big River Ranch Zinfandel, 2015

Barrel 32 Zinfandel, 2016

Seghesio Family Vineyards

Zinfandel, Home Ranch Vineyard, Alexander Valley, 2015

Zinfandel, Cortina, Dry Creek Valley, 2015

Zinfandel, Old Vine, Sonoma County, 2015

Zinfandel, Mariah Vineyard, Mendocino Ridge, 2017

(* faves of the day)

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.

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 3/2016: Tasting Sicily’s Nero d’Avola

March 19, 2019 by evebushman

I’ve tasted Sicily’s Nero d’Avola wine before, well at least once in 2010 during my Wine and Spirit Education Trust (WSET) course, and during annual Italian wine tasting events. These two wines below, sent for review, I had never had before and was anxious to continue my education. So, without further adieu, here is your virtual taste.

Photo credit: VinePair

2013 Stemmari Nero d’Avola, Sicily

Tasting Notes:

Dried black currant, sweet plum, tobacco, mint chocolate, red bell pepper and forest floor on the nose was followed by smooth flavors of red fruit, white pepper and black cherry with a sharp, yet lingering, dry finish. 88 Eve pts.

About (From the tech sheet)

Prince of the enological re-birth of Sicily, the Nero d’Avola is a very important native varietal. Initially found in Siracusa, it is now found in all of the wine-making areas of the island.

PRODUCTION AREA

Sambuca di Sicilia, in the province of Agrigento, where rich, mature, and structured Nero d’Avola is obtained. It prefers clay-like terrain and is very sensitive to excessive dryness and too much exposure to sunlight. The type of farming is “Espalier”, used with an average density of planting where there are 4500 plants per 2.5 Acres.

VINIFICATION

100% Nero d’Avola. It is an average to early varietal maturing around the first week of September. This wine is obtained from grapes that have reached perfect aromatic and polyphenolic maturation. Destemming and alcoholic fermentation with the skins occurs for 6-8 days at 22-24 degrees. Malolactic Fermentation occurs with selected bacteria, then finally maturation occurs for 6 months in French barriques.

CHARACTERISTICS

Color: Deep ruby-red with pleasant reflections of violet. Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate.  Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.  ALCOHOL CONTENT: 13.5%  CHARACTERISTICS:  Color: Deep ruby-red with pleasant reflections of violet.  Bouquet: Intense and covered, notes of currant stick out, wild strawberries, and pomegranate. Flavor: Soft and velvety. Distinct characteristics of fruitiness come forth.

2012 Tenuta Rapitala “Nuhar” Pinot Nero, Nero d’Avola

Tasting Notes:

Aromas of grape jelly, bruised red plum, cedar and mint leaves; and then in the mouth it was all about dried red currant, lush juicy raspberry, burnt toast and mushroom. 89 Eve pts.

About (From Frederick Wildman and Sons)

Nuhar, meaning flower, is sourced from parcels located in the heart of the vineyard. Here, vines grow on clay soils, sheltered from the wine, and in full sunlight. Two great varieties are planted: Nero d’Avola, which develops rich tannins and body in these conditions, and Pinot Noir, King of Burgundy, which responds well to the heat of Sicily with color, softness and depth unlike anywhere else.

Terroir: Select parcels lie at 1,800 feet above sea level are Guyot-trained on clay soil with yields of 32 quintals per acre.

Vinification: Each variety is manually harvested, first the Pinot Noir at the end of August, then the Nero d’Avola at the end of September. Each parcel is vinified in small, stainless steel tanks. Long maceration at a controlled temperature of 75-82°F allow for the extraction of only the best polyphenols. The Nero d’Avola ages in stainless steel to preserve freshness, while the Pinot Noir matures for nine months in small French barriques. Following blending, the wines are bottle refined.

Additional Information

Bright, ruby-red color and a bouquet with strong aromas of dried fruits. The palate is warm and full with a balanced acidity and elegant tannins. The finish is long and lingering and at this point, we discover again the classic aromas of a Pinot Noir ripened by the hot, Sicilian sun. Pairs well with roasted meats, game and truffle dishes.

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 judge for the Long Beach Grand Cru. 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

Two Bottle Post: 2016 Légende Médoc and Bordeaux Rouge

March 13, 2019 by evebushman

When I review wines sent to me or at a tasting room, I really prefer not to see the tasting notes provided by the winery. It’s pretty hard to turn a blind eye…but I do try. In this tasting I haven’t looked at the tasting notes that were emailed to me, but I include them below so that you can compare their notes to mine, and for the pairings they offered. Also, truth be told, after all these years doing this I’m always tickled if and when some of our notes match up.

This week I had two Bordeaux wines to review from Légende, and each bottle has a small round stamp that declares that they are included in the Domaines Barons de (Lafite) Rothschild. I found that a wee bit intriguing, so, on with the tasting:

Légende Bordeaux Rouge 2016

12.5% alcohol

Observations: Opaque, the color of deep garnet with a dark edge.

Aroma: Raspberry, black currant, dark cherry, bell pepper, balanced.

Flavor: Soft, tart cherry, tannic, mellow spice, dry. Tried again in a few minutes and noted no change. (My notes only matched the wineries in the mention of tannins.)

Légende Médoc 2016

Observations: Opaque, blackberry color, brown edge.

Aroma: Stewed fruit, plums, earth, suede, coffee, tobacco, red licorice, black pepper.

Flavor: Dark fruit, lots of nice spice, mushroom, tannin structure allowed for a long finish. Preferred this a bit over the Bordeaux Rouge. (Here I matched the winery in the mention of the wine’s spice and length.)

From The Winery

Wine collectors around the world have mastered the allure and prestige of the esteemed appellations of Bordeaux – and this season, you can join them. With the Légende wines collection, self-proclaimed connoisseurs now have access to wines from one of the region’s top producers – Domaines Barons de Rothschild (Lafite). All wines in the collection perfectly capture the spirit of the iconic region through the lens of one its most influential producers. Paired with savory fall dishes, or on its own with a good book – you will certainly find your favorite Bordeaux in the mix.

Légende Bordeaux Rouge 2016 – $17.99 – Pair With Apple Picking!

Varieties: 60% Cabernet Sauvignon, 40% Merlot

A wine for every day, dinner with friends, or a glass in front of the fire, Légende Bordeaux Rouge is a well-balanced blend of traditional grape varieties. The Cabernet Sauvignon gives the wine the classic elegance of the Lafite style, while the aging gives it charm and a well-rounded character. On the palate, the wine is structured, round and easy, nicely oaked with firm, silky tannins, and a long, fresh and fruity finish.

Légende Médoc 2016 – $24.99 – Pair With Fresh Winter Flavors!

Varieties: 65% Cabernet Sauvignon, 35% Merlot

The rich patchwork of châteaux in the Médoc produces ruby-colored, well-rounded wines that are a fine accompaniment to many fall dishes. The Légende Médoc benefits from the same care as a Grand Vin: rigorous selection, extreme precision in the winery, with meticulous specifications, reduced yields, impeccable ripeness, purity of fruit, and traditional maturing. The star of the Médoc, Cabernet Sauvignon is given excellent expression and can be appreciated for its natural characteristics by lovers of Bordeaux’s wines. The wine is generous and silky, with a full-bodied, very rounded structure. The finish is long and spicy.

Beekeeper Cellars: Tasting New and Past Vintages

March 8, 2019 by evebushman

Last weekend my husband Eddie and I attended a stellar Beekeeper Zinfandel tasting – vintages from 2011 through 2016 – at Kali Restaurant on Melrose. We tasted nine wines in total including these that we knew about from the invitation:

This is your opportunity to taste some of Beekeeper Cellars greatest wines, including our all-new 2015 Montecillo Vineyard Zinfandel…alongside their 2016 Secret Stones and Montecillo.

As we waited for some last minute guests to arrive Ian Blackburn, who makes Beekeeper Zinfandels with winemaker Clay Mauritson, told us a few stories:

“What I love about ZIN is how specific the flavor profile of the place can be transmitted…more than Pinot…more than Sauvignon Blanc…this is the ULTIMATE story tell of place.”

Their 10^th harvest is the 2018, which Ian believes will be an incredible vintage.

After getting his degree in Hospitality Management at Cal Poly he started his career doing inventory in a hotel, and “sipping a little bit on the side.”

Ian found himself on a Napa trip, travelling as the group’s chef, and discovered some “cool…great vintages…slept at Robert Mondavi’s house, met Joseph Phelps…” and it was a turning point for him. He started his wine business soon after.

His Beekeeper wines require some time laying down and “patience.”

All of the wines spend time in 100% French oak, no American oak. They purchased an exceptional sorting table – no raisins get through.

His secret ingredient in some of his Zinfandels is a percentage of Petite Sirah. For his Rockpile Zinfandels it can be anywhere between 4 and 20 percent.

Why the name Beekeeper? Ian’s great-grandparents were entertainers, not the desired immigrants to the U.S. at the time, so they said they were beekeepers.

Framed by the lovely Kali restaurant, and served up a pairing that included short rib, French cheese and risotto with black garlic, I was more than ready to start tasting. (See photos of Ian, Chef Kevin Meehan, the food and the wine here.)

Wine Tasting (The majority of these wines, if not all, have received 94 points and above from the Connoisseurs Guide, Wine Advocate and/or wine critic Jeb Dunnuck. I did not score these wines, I only note the aromas, flavors – divided by ; – and favorites.)

2011 Rockpile – Rich, velvety, black fruit, chocolate; black cherry, spice, great balance. The first wine to sample and already a favorite.

2012 Rockpile – Bright, cigar, oak, blueberry; dry, tannic, dark fruit. Eddie’s first favorite.

2012 Black Sears – Dried berries, char, leather; red to blue fruit tannic, long finish.

2014 Montecillo – Rich, cherry cola, green peppercorn; spice right up fruit, thickly layered fruit. Our second favorite so far.

2015 Montecillo – Balanced, blue to black fruit, black licorice; dark fruit, cigar tannin.

2016 Montecillo – Red cherry, stems, green brush; round, tart, dry, lingering black fruit. Found our third favorite with this one.

2015 Rockpile “Secret Stones” – A bit of Petite Sirah and more time in oak for this Zinfandel, and it proved to be our fourth and top favorite in the tasting. I’m a sucker for wines where the aromas are so different from the flavors: stewed fruit, muddy earth, prune; lovely slightly sweet fruit balanced perfectly with black pepper, making the wine seem older than a 2016 for me.

2016 Rockpile “Secret Stones” – This wine was just released: tart cherry, fresh, cigar; dry, tart, but also quite earthy.

2016 Rockpile Hidden Hillside Reserve – A blend from both Rockpile and Montecillo, Zinfandel and Petite Sirah, not sent in for critic reviews. Strong dark fruit, wet leaves; dry fruit, tannic, long finish.

Beekeeper Cellars

(707) 939-5611

zin@beekeepercellars.com

https://www.beekeepercellars.com/

Ian Blackburn has worked in the wine industry for twenty years, focusing on marketing and education. Winemaker Clay Mauritson, well known as a premier producer of fine Zinfandel. Together, they formed Beekeeper Cellars, wines that are sure to thrill the minds and palates of true Zinfandel Connoisseurs. 2011 – 96 points (limited availability), 2010 – 93 points (sold out) 2009 – 95 points (sold out). See more on Facebook à https://www.facebook.com/BeekeeperCellars/

Normandy Meets Kentucky: Calvados Boulard Launches V.S.O.P. Bourbon Cask Finish

March 7, 2019 by evebushman

NEW YORK (PRWEB) – Leading wine & spirits importer Palm Bay International is pleased to announce the addition of Calvados Boulard’s V.S.O.P. Bourbon Cask Finish to the current Spirit France portfolio, which includes Calvados Boulard X.O., Calvados Boulard V.S.O.P. and Boulard Auguste X.O. Calvados Boulard is a renowned fifth-generation company, producing the most exported Calvados in the world.

Calvados Boulard V.S.O.P. Bourbon Cask Finish is a very limited release with 500 cases available globally, half of which are allocated to the US market. The V.S.O.P. Bourbon Cask Finish is the first expression in Boulard’s new 12 Barrel Collection, showcasing innovation in the spirit’s finish.

Calvados Boulard’s V.S.O.P. Bourbon Cask Finish is bottled at 88 proof and includes the bottle number and signature of the cellar master, Richard Prével, on the front label. Calvados Boulard V.S.O.P. is the result of blending different Calvados Pays d’Auge aged at a minimum of 4 years. Calvados Boulard V.S.O.P Bourbon Cask Finish is aged in oak casks for the necessary time to obtain the perfect blend, and then rested in Bourbon casks. The finished spirit has an attractive, buttery bouquet with nuances of smoke and vanilla notes, reminiscent of crème brûlée. This limited-edition expression reveals a generous and complex palate, with layers of honey, baked apple and maple syrup.

“Our bourbon cask finish is the next step in our brand’s evolution. In the first half of the 20th century, we were the first brand to use double distillation in Normandy and the first Calvados to export to the US,” said Serge Der Sahaguian, the CEO of Spirit France. “Now we are looking towards the future with our new cask-finish approach. We think of our new expression as Normandy meets Kentucky.”

To produce the full, signature profile of the product line, Boulard selects 30-40 varieties of apples from the existing 120 varieties in Pays d’Auge. Calvados Boulard uses only cider apples, from the four major families: bitter for structure, balance and harmony; sweet for richness in sugar; bittersweet for tannins; and slightly acidic for freshness. Double distillation consists of two successive heating stages over direct flame: the first gives the “petite eau” and the second, the “bonne chauffe.” A slow and meticulous maturing process starts in oak casks, resulting in a golden and amber color.

Calvados Boulard’s V.S.O.P. Bourbon Cask Finish is rolling out nationwide at a suggested retail price of $55 (750 ml). The spirit is best enjoyed neat or in a classic cocktail like a Calvados Manhattan or Old Fashioned.

About Calvados Boulard:
The international renown of Maison Boulard owes its origins to the inspiration of Pierre-Auguste Boulard, the founder of the prestigious Pays d’Auge distillery in 1825. Since the days of Pierre-Auguste, five generations of the Boulard family have contributed to the development of this family business, which has gone on to become an international company. With a presence in every single country in Europe and a distribution network covering 80 countries over 5 continents, Calvados Boulard is the number 1 exporter of Calvados in the world. For more information, visit http://www.calvados-boulard.com.

About Palm Bay International:
Palm Bay International, a Taub Family Company, has spent the past forty plus years curating one of the most admired portfolios of imported wines and spirits from key appellations/origins around the world, including a growing range of domestic wines. Collaborating almost exclusively with family-owned wine estates and distilleries, Palm Bay has developed a flourishing portfolio that meets the needs of every level of trade. Among Palm Bay’s most valued assets is its remarkable network of long-term partnerships with our suppliers and with the foremost wholesale companies, as well as our own team of passionate, dedicated professionals. Through three generations of bold leadership and a commitment to authenticity and craftsmanship, Palm Bay International has solidified its reputation as a major source of fine wines and spirits and industry leader in the U.S. marketplace. For more information visit http://www.palmbay.com.

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.

###

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.

Vintage Eve Circa Feb 2016: Wow, the 13th Annual Stars of Santa Barbara, by WineLA.com

February 26, 2019 by evebushman

Ian Blackburn of WineLA (formerly Learn About Wine) has done it again – rallied a stellar list of wineries to offer samples of their latest vintages at this year’s Stars of Santa Barbara event, once again held at the prestigious Peninsula Beverly Hills Hotel. (Watch the event in a slide show here.)

STARS also included VIP winemaker speakers, 80s KROQ DJ Richard Blade taking requests, yummy noshables and a silent auction – with enough wine to deck out a great cellar – that benefitted the T.J Martell Foundation in supporting Leukemia, cancer and AIDS research.

VIP Session: Brian Loring and Greg Brewer

Winemakers Brian Loring of Loring Wine Company and Greg Brewer, Co-Founder Brewer Clifton Winery led the VIP session. Ian called these men two of the “top personalities” that were represented at the event. These are my take-away lessons:

From Brewer

The “sand and plankton” added to the “oceanic voice” of the Santa Rita Hills.

All estate vineyards from old Lompoc family farms, so these same family names are on their wine labels.

The fruit is “generous (and produces) lush, curvy, sexy wines.” They use the full cluster, like “nose to tail” as referenced in cooking. The stems and the flesh add to the long-lasting tannins.

Only problem in the industry is that though we don’t need to dumb down wine we do need to make it accessible and understandable to all.

Brewer got hooked on wine while working in a tasting room.

From Loring

About ten years ago Wine Spectator named him and Brewer as 2 of the 10 to watch.

Unlike Brewer, Loring doesn’t use stems at all. Joked that it was due to his dislike of vegetables. His wines are big and plush on their own.

His 2006 Pinot Noir, closed with a screw cap, had aged well. Loring wanted people to see that the closure doesn’t affect the aging.

Loring, joking again, said he got into wine via a work release program from prison. However, like Brewer, he had started in the industry working in a wine shop, “hung out at harvest” and then, along with his sister, went full time.

Now, onto the tasting (I had a wee bit of a cold so I’m sure there were some great wines that I missed!)

Big Hits for Me

Westerly Wines, Fletcher’s Red, Happy Canyon Santa Barbara 2010.

All of the Pinots from the Bonaccorsi Wine Company.

Clos Pepe (yes this wine is still available for purchase) Axis Mundi Grenache/Syrah 2012.

Crawford Family Wines Syrah, Zotovich Vineyard, Sta. Rita Hills 2014 and Second Street Cuvee, Ballard Canyon 2013.

Summerland Winery Trio (GSM Blend) – Paso Robles 2013.

Margerum Amaro and M5 Rhone Blend, Santa Barbara 2013.

Coquelicot Estates Wines Mon Amour Bordeaux Blend and Sixer Rhone Style Syrah, both Santa Ynez Valley 2012.

Everything from Stolpman: ‘L’Avion’ Roussanne, Stolpman Vineyards, Ballard Canyon 2013; Estate Syrah, Stolpman Vineyards, Ballard Canyon 2013; ‘Originals’ Syrah, Stolpman Vineyards, Ballard Canyon 2013 and ‘La Croce’ Red Blend, Stolpman Vineyards, Ballard Canyon 2013.

Rusack Zinfandel, Ballard Canyon Estate (one of my fave AVAs in the area), 2013.

Everything from Larner Vineyard and Winery: Estate Grenache 2012

Estate Mourvèdre 2012; “Elemental” Estate GSM 2011 and Estate Syrah 2011.

Two from Crawford Family Wines: Syrah, Zotovich Vineyard, Sta. Rita Hills 2014 and Second Street Cuvee, Ballard Canyon 2013.

From Tercero, two stay-tuned-for new releases: 2015 Mourvedre Rose and 2015 Aberration (a red blend in stainless steel).

DV8 Cellars: GSM, Santa Barbara County 2012 and Syrah, Ballard Canyon 2012.

Refugio Ranch Vineyards Escondrijo blend (Syrah, Grenache, Petite Sirah) 2012 and my pick of the day: a killer Petite Sirah 2013.

From Wine LA

Dedicated to keeping the populous current on the developments growing out of Santa Barbara, this Annual Tasting Event features the namesakes, owners, winemakers pouring some of the best wine made in California. Long before Sideways, LearnAboutWine was bullish about the quality of Santa Barbara wine. Today, with the continued evolution of Santa Barbara we see Santa Rita Hills and Santa Maria focusing on Pinot Noir and Chardonnay, Santa Ynez, Los Olivos and specifically Ballard Canyon focusing on Syrah and Rhone varieties and Happy Canyon focusing on Bordeaux varietals. Santa Barbara continues to make smaller production wines that need a story to be told and we deliver on that promise. Come and meet the winemakers, passionate owners, and the farmers and see why Santa Barbara deserves a bigger part of your wine budget and why you should plan a number of visits in the months ahead

2016 PARTICIPANTS

Bonaccorsi Wine Company
Brewer-Clifton
Brophy Clark Cellars
Ca’ Del Grevino Winery & Estate
Cargasacchi
Carucci Wines
Challen Winery
Clos Pepe Estate
Coquelicot Estate Wines
Consilience Wines
Crawford Family Wines
D’alfonso-Curran
Dolin Malibu Estate Vineyards
Dv8 Cellars
Foxen
Inception Wines
Jaffurs Wine Cellars
Jonata
La Fenêtre Wines
Lafond & Santa Barbara Winery
Larner Vineyard & Winery
Levo Wines
Loring Wine Company
Margerum Wine Company
Refugio Ranch Vineyards
Riverbench Winery
Rusack Vineyards
Silver Wines
Stolpman Vineyards
Summerland Winery
Tantara Wines
Tercero Wines
Temerity Vineyard
The Brander Vineyard
The Hilt
The Paring
Thorne Wine
Westerly Wines
William James Cellars
Zaca Mesa Winery And Vineyards

Sta. Rita Hills Winegrowers Alliance
Ave Winery
Ken Brown Wines
Kessler-Haak Vineyard & Winery

Vintage Eve Circa 12/2015: Wine and Cheese Pairing Done Right by Adam Centamore

January 15, 2019 by evebushman

In only about 150 pages author Adam Centamore covers “The Basics” of tasting and pairing cheese (and condiments) with every wine imaginable – sparkling, white, red and dessert – in his book, Tasting Wine and Cheese.

Photo: Wisconsin public radio.

Some Tasty Tidbits Eve Nibbled On

Don’t skip the compelling forward to this book written by Dr. Diran Apelian. (Professor, Mechanical Engineering and president of the International Wine and Food Society) who was vital in getting Centamore to pen this book.

Centamore cajoles readers to pay attention “beyond what we need to form a basic judgment” to get the most of what we eat and drink. This is a common lament of mine as well.

On page 17 we are reminded that temperature effects aroma (a too-cold wine is often closed) and how this also relates to getting more aromas from foods that are warm as opposed to cold.

Pages 21-25 are devoted to observing the look, the smell, the feel and the flavor of cheese, which gives the reader a very good start before settling in to pair.

By page 30 Centamore gives us some pairing examples, how terroir (what the goat grazed on) applies to cheese as it does wine and how combinations of foods are better together than as stand alones.

We then learn how tannin and fat – fat in steaks and tannin in red wines – balance each other out.

We also learn that “there can be only one center of attention at a time” in a pairing. So don’t serve a complex food with too complex a wine, only one food can “claim the spotlight.”

Not to give too much away, after a little pairing education, Centamore moves into pairing every wine varietal – common and uncommon – with different cheeses. From the sparkling start though to sweet red wines, he lays out different pairings, however, if there was a common theme I did note that French cheeses were often suggested with French wines, Spanish was the same, and so on. Much like pairing wine with any food, I often reach for what the wine was meant to be served with.

The book concludes with a neat little chapter on condiments, as adding them to your cheese and wine pairing is a way to “add another flavor or texture.” Here is where you will pull out your jams and fruit chutneys, chocolate and dried fruit, honey, nuts, vegetables and herbs.

If you have a fave wine or a fave cheese, the index will come in very handy as well.

The Press

In his gorgeous new book, Tasting Wine and Cheese, Maître d’Fromage Adam Centamore teaches readers how to first taste wines and cheeses separately, helping everyone to understand the complex profiles of reds, whites, aged, and fresh. But wading through these waters is only half the battle. Tasting Wine and Cheese takes readers on a journey through pairings of cheeses with white, red, sparkling, and dessert wines. There is even a section to help reader’s pair condiments with their wine and cheese.

Whether readers are looking to broaden their appreciation for gourmet combinations or simply looking for a menu to host a party, everyone will find everything they need in this comprehensive, must-have guide.

Here’s what people are saying:

“Adam Centamore is a master at making the perfect wine and cheese match. The interactive pairing workshop he teaches is one of our most popular Wine School classes ever.” – Jonathan Alsop, founder & executive director of the Boston Wine School and author of Wine Lover’s Devotional: 365 Days of Knowledge, Advice and Lore for the Ardent Aficionado

“Wine and cheese pairings decoded! In Tasting Wine and Cheese, Adam employs the same approach in this book as he does his classes – comprehensive, fun and filled with practical information for anyone interested in the enjoyment of food. The result is a pairing of its own as both a solid primer and a worthwhile reference for your future wine and cheese pairing adventures.” – Tim Bucciarelli – Manager, Formaggio Kitchen.

Unique Wine Blend To Salute the 25th Annual Screen Actors Guild Awards

December 24, 2018 by evebushman

LOS ANGELES (PRWEB) – Cooper’s Hawk Winery & Restaurants, the lifestyle brand centered around wine and food, focused on creating memorable moments that enrich lives, has expanded its role as the Official Wine of the Screen Actors Guild Awards® to salute the 25th Annual SAG Awards.

At the heart of the Cooper’s Hawk’s celebration is a wine named the “Artist’s Red Blend” developed under the supervision of Cooper’s Hawk CEO/Founder Tim McEnery and Winemaker Rob Warren to salute the SAG Awards’ Silver Anniversary. This limited-edition wine, which bears a commemorative label, will be served during the Awards ceremony on Sunday, Jan. 27, 2019. This event will be simulcast live at 8 p.m. (ET) on TNT and TBS.

Cooper’s Hawk’s “Artist’s Red Blend” will also be the Official Wine being served at the Post-Awards Gala that same evening. In addition, Cooper’s Hawk will be offering this exclusive wine in its restaurants during live viewing parties on Jan. 27, and it will be available to the nearly 350,000 members of the Cooper’s Hawk Wine Club as January’s wine of the month.

“The Cooper’s Hawk wine club and SAG-AFTRA members are large communities who share similar characteristics – artistry, passion and dedication,” said Tim McEnery, Founder and CEO of Cooper’s Hawk Winery & Restaurants. “We are honored to be part of such an extraordinary occasion and to celebrate the outstanding representatives of the acting community.”

This marks the second in a multi-year partnership between Cooper’s Hawk and the SAG Awards. The critically acclaimed winery also returned for its second year as a partner of the SAG-AFTRA Foundation’s Patron of the Artists Awards, held on Nov. 8, and provided wine for the receptions.

“I truly enjoyed my visit the Cooper’s Hawk winery in Illinois to watch the Artist’s Red Blend being bottled and labeled,” said Kathy Connell, SAG Awards Executive Producer. “I am appreciative that it both celebrates the SAG Awards’ Silver Anniversary and honors the excellence of actors’ performances.”

Cooper’s Hawk Winery & Restaurants will provide exclusive taste experiences throughout the evening of the SAG Awards. Honorees, presenters, industry notables and members of SAG-AFTRA at the SAG Awards ceremony and Post-Awards Gala will be served Cooper’s Hawk Artist’s Blend. The individual components of this deep red blend come together in a synergistic way; much like the characters in a movie, to form something that is more than the sum of its parts. The nose is loaded with aromas of blackberry, cherry, plum, vanilla, and baking spices. It is full-bodied with firm, well-rounded tannins and an exceptionally long finish.

Cooper’s Hawk wines have earned more than 500 awards, including Best of Show at the prestigious 2017 San Francisco Chronicle Wine Competition. In addition to its winery, the company operates 34 restaurants/tasting rooms and the country’s largest members-only Wine Club.

About Cooper’s Hawk Winery & Restaurants
Founded in 2005 by CEO Tim McEnery, Cooper’s Hawk Winery & Restaurants is built upon the passionate belief that food and wine hold the power to forge lasting connections. Cooper’s Hawk is a lifestyle brand centered around wine and food and focused on enriching lives. The concept is a fusion of familiar elements – winery, modern casual restaurant, Napa-style tasting room and artisanal retail market – that has combined to create an entirely new hospitality experience.

Connect with Cooper’s Hawk Winery & Restaurants
Hashtag: #sagawards
Website: chwinery.com
Instagram: @CHWinery
Twitter: @CHWinery
Facebook.com: /coopershawk

About the 25th Annual Screen Actors Guild Awards®
The 25th Annual Screen Actors Guild Awards, presented by SAG-AFTRA with Screen Actors Guild Awards, LLC will be produced by Avalon Harbor Entertainment, Inc. and nationally simulcast live on TNT and TBS on Sunday, Jan. 27, 2019 at 8 p.m. (ET) / 5 p.m. (PT). Nominations will be announced on Wednesday, Dec. 12, 2018.

One of the awards season’s premier events, the SAG Awards® annually celebrates the outstanding motion pictures and television performances from the previous calendar year. Of the top industry honors presented to actors, only the SAG Awards are selected entirely by performers’ more than 160,000 peers in SAG-AFTRA. The SAG Awards was the first televised awards show to acknowledge the work of union members and the first to present awards to motion picture casts and television ensembles. For more information about the SAG Awards®, SAG-AFTRA, TNT and TBS, visit sagawards.org/about.

Connect with the SAG Awards®
Hashtag: #sagawards
Website: http://www.sagawards.org
Facebook: http://www.facebook.com/sagawardsofficialpage/
Twitter: http://www.twitter.com/sagawards/
Instagram: http://www.instagram.com/sagawards/