Wine Enthusiast Names Artisan Among America’s 100 Best Wine Restaurants of 2016

July 14, 2016 by evebushman

Artisan receives first award for an “Amazing Laser Focused Wine List” from Wine Enthusiast, the Leading Wine Lifestyle Publication, in their sixth annual issue

Paso Robles, CA – Artisan, Paso Robles’ leading restaurant, is proud to announce it is among the selected group of winners for the annual Wine Enthusiast Magazine’s America’s 100 Best Wine Restaurants of 2016.

As one of only eleven winners in the “Amazing Laser Focused Wine List” category, Artisan was recognized for their outstanding wine program curated by Wine Director Shandi Kobayashi.

Artisan is the only recipient from Paso Robles, recognized as a leading region for winemaking in the Central Coast of California.

Shandi Kobayashi affirms that the driving force behind the entire restaurant is to support local and sustainable practices – for both food and wine. “We are fortunate to be located in the heart of one of the most amazing wine producing areas in the United States so we have chosen to focus our list on the wines of the Central California Coast, with a major emphasis on Paso Robles (sparkling being the only exception due to our climate),” states Shandi. Artisan’s close proximity to the wineries featured on the list allows for regular staff visits to these wineries in order to train directly with the winemakers. Shandi also arranges for the winemakers come to the restaurant to do comprehensive staff tastings, thereby offering guests a well educated team when they have questions or need recommendations on the wines. Artisan’s list includes several wines on tap and a regularly changing list of three flights to allow guests to easily sample wines which represent the local terroir.

Each year, the magazine’s team of editors combs the country in search of restaurants that they feel reflect the best, brightest and most progressive wine and food experiences available today.

“This is not a list of the best wine programs but rather a list of restaurants where wine, food, service and atmosphere are all integral to the overall experience – with an emphasis on discovery – much like the magazine itself.” See this year’s full list online here.

“This is a highly subjective list reflecting Wine Enthusiast’s dedication to not only legendary wine establishments but also those that are reflecting or pushing new and exciting trends in the market,” explains Susan Kostrzewa, Executive Editor of Wine Enthusiast. “There’s an incredible amount of diversity and experimentation happening with wine in the restaurant space right now and our list reflects this variety – from small lists that are redrawn every day, to massive tomes that reflect decades of cellaring – and similarly, the food ranges from an upscale hot dog hangout in New York wine country to the peak of fine dining.”

Categorized by special features and trends rather than by a ranking system, this year’s 100 Best Wine Restaurant List includes 24 “Classics,” restaurants at least a decade old that continue to be on the forefront of the national wine and food conversation as well as 17 “Grand Openings”. Open since the beginning of 2015, these spots are already enriching their communities and influencing the national scene.

Other categories include “Tasting Menus” (restaurants that exclusively offer a chef’s choice tasting menu); “Great Glass Programs” (restaurants with exceptional by-the-glass lists); “Laser Focus” (eateries whose wine lists are narrow in focus, and whose staff has deep knowledge and expertise in those areas); “Steakhouse 2.0” (innovative steakhouses challenging conventional dogma around wine-and-meat pairing); and lastly “Not to Be Missed,” restaurants who simply defy category.

Additional editorial highlights include joint Chef and Sommelier Q&A’s, exclusive recipes, observations and passions of several influential wine directors, a separate stand alone story highlighting “Under the Radar Food Cities,” and exclusively for online, restaurants’ “riot dishes” — dishes that could cause a riot if they dared take them off the menu.

ABOUT ARTISAN:
ARTISAN has been embraced by locals, travelers and journalists around the nation. ARTISAN has successfully become a family business and integral part of the growing Paso Robles community which has developed into a richly diverse wine country destination. ARTISAN and the Kobayashi family remain committed to sourcing locally and serving organic, sustainable fare whenever possible. There is a long-standing relationship with local farmers as well as an ongoing project where they grow their own produce on a local organic farm in nearby Templeton (founded in 2011). These practices showcase Paso Robles and the Central Coast and have elevated the region to a respected culinary destination. In addition to produce from the ARTISAN farm, the restaurant features products from Windrose Farm, Rocky Canyon Farm and Charter Oak. The kitchen’s respect for local farmers and food artisans is enhanced by Kobayashi’s use of time- honored techniques that show reverence for the products. ARTISAN’s menus appeal to a broad audience of loyal locals and visitor’s far and wide with diverse tastes in dining.

ABOUT WINE ENTHUSIAST MAGAZINE:
Wine Enthusiast Magazine educates and entertains readers about wine and the wine lifestyle in an accessible and user-friendly way. Published 13 times per year, the magazine’s readership is more than 800,000. The magazine and its Buying Guide with more than 100,000 ratings and reviews are available online. The magazine hosts signature Wine Enthusiast events for both consumer and trade. www.WineMag.com

Results Are In for the 2016 Press Democrat North Coast Wine Challenge

May 8, 2016 by evebushman

Westwood Estate, 2014 Sonoma Valley, Annadel Gap Vineyard, Clone 37, Pinot Noir takes “Best of the Best of the Best”

Santa Rosa, Calif. – From the heart of North Coast wine country, Vineyard & Winery Management magazine (V&WM) and The Press Democrat have concluded the fourth annual North Coast Wine Challenge, a wine competition focused exclusively on wines produced in this prestigious region. Wines were judged from a field of nearly 1,050 entries.

In the good nature of competitive spirit and ultimate bragging rights, this challenge rated wines produced and bottled by wineries with grapes grown only in North Coast AVAs. The challenge was created to highlight the best of each county and ultimately, the entire region. The North Coast served as its own jury in the decision-making, with competition judges representing the best sommeliers, winemakers, retail buyers and media.Top wines received prestigious rankings of Best of Class by Category, Best of County, and ultimately one wine took the Best of the Best Award.

This year’s highest honor went to Westwood Estate, 2014 Sonoma Valley, Annadel Gap Vineyard, Clone 37, Pinot Noir receiving 99 out of 100 points and taking home the Best of Show Red, Best of Sonoma County and ultimately the Best of the Best. Judges described it as “an absolute stunner. Wow!” “It’s always a nail-biter to discover the winner from a field of so many spectacular entries,” according to Wine Competition Director Debra Del Fiorentino.

Other 2016 “Best Of” winners include:

Best of Lake County: Hagafen Cellars, 2015 Lake County, Clearwater Ranch, White Riesling
Best of Marin County: DeLoach Vineyards, 2013 Marin County, Pinot Noir
Best of Mendocino County: Navarro Vineyards, 2015 Mendocino County, Pinot Blanc
Best of Napa County: Amizetta Estate Winery, 2013 Napa Valley, Cabernet Sauvignon
Best of Solano County: Cairdean Vineyards, 2014 Suisun Valley, Riesling
Best of Sonoma County: Westwood Estate, 2014 Sonoma Valley, Annadel Gap Vineyard Clone 37, Pinot Noir

Only wines rating 90+ points were awarded gold medals and were eligible to move on to the ‘Best Of’ Category. “Our criteria is to only announce gold medal winners and above. This enables us to keep the prestige level high in this exclusive and wine judging,” added Del Fiorentino. All gold medal winners were featured in the Sonoma Feast section of The Press Democrat on Wednesday, April 20.

Chief Judge Daryl Groom said, “This Challenge just keeps getting better and better. Wines were tasted and evaluated by a very diverse, talented pool of influential judges. And the real stars of the show…the wines themselves. Over 18% gold. Wow! Congratulations to all our gold medal winning winemakers.”

New this year was the addition of young Associate Judges to the judging panels. Groom added, “I feel proud that not only is The Press Democrat North Coast Wine Challenge an awesome wine competition but it will also be known as a fostering and education platform for our next generation of wine professionals.”

Daryl Groom’s expertise includes serving as wine judge in more than 150 wine shows across the United States, and he has made many award-winning wines in California’s North Coast and his native Australia. He was named Winemaker of the Year by eight publications, including the San Francisco Chronicle and Los Angeles Times.

The Press Democrat will subsequently host a trade and public tasting of North Coast Wine Challenge gold medal winners on May 15, 2016 from 1:00 p.m. – 4:00 p.m. at the Sonoma Mountain Village Event Center in Rohnert Park. Tickets and information are available at NorthCoastWineEvent.com. Guests may taste wines paired with delicious food bites prepared by iconic North Bay chefs. “From the start of this competition four years ago we talked about a first class, quality experience for all involved and we not only met, but exceeded those expectations!,” said Steve Falk, CEO of Sonoma Media Investments, owners of The Press Democrat.

For more details about the tasting, contact Ginger Hopkins, Events and Sponsorships Manager for The Press Democrat (see contact information above) or visit NorthCoastWineEvent.com for full details.

Award winners will be posted at NorthCoastWineChallenge.com, NorthCoastWineEvent.com, winecompetitions.com, vwmmedia.com, and pressdemocrat.com.

Sponsors of Vineyard & Winery Management’s Competition: www.northcoastwinechallenge.com
Judging event sponsors include Penta Water, Wine Country Shipping, Alsco, Graber Olives, Sonoma Wine Country Hilton, Costeaux French Bakery, Sonoma Cider, Chris’s Stuff, Pasta Sonoma, Bottle Barn, Traditional Medicinals, Guayaki Yerba Mate, G&G Supermarkets, Sonoma Spice Queen, Sungo, Govino, Mycopia Mushrooms, Mezzetta, Comet Corn, Bella Rosa Coffee Company, North Coast by Manzana, Lagunitas Brewing Company, Wine Country Chocolates, Mateo Granados, and Pamela’s.

About Vineyard & Winery Management
Based in Santa Rosa, Calif., Vineyard & Winery Management is an independently owned and operated multimedia company that produces a leading international wine trade publication, conferences, and wine competitions. See vwmmedia.com for more information.

About The Press Democrat
Based in Santa Rosa, Calif., The Press Democrat is the North Bay’s most-read provider of up-to-the-minute local news. It is a recognized leader in the development of highly effective integrated media solutions for its business clients. The Press Democrat is owned by Sonoma Media Investments LLC, a multimedia company that provides world-class local news, information and entertainment to audiences throughout San Francisco’s North Bay. See pressdemocrat.com for more information.

THE OTHER WINE COUNTRY? PART I: Perlis Picks TIMBER COVE INN

January 23, 2016 by Michael Perlis

I realize that to most of the US, and even internationally, when California wine country is mentioned, people think Napa. Places like Paso Robles and Santa Barbara County are often considered “other” wine countries.

But here in Southern California, not surprisingly, we tend to think a little differently. Santa Barbara County is close by and Paso Robles not much farther. In fact, I would hazard an educated guess that Paso Robles is the wine country of choice for many [if not most] wine lovers in the Santa Clarita Valley. Not only is it just a hop, skip and a jump – up the 5, turn left at the 46 and before you know it you’ll be at the Tobin James Cellars tasting bar – but the wines have continued to improve since we started going there in the 1990s, turning the area into a true world-class wine destination.

Obviously, Paso holds a special place in our hearts, which I guess is pretty obvious given how often I write about the region. But, late last year, my wife Karen and I drove up the 5 and when we got to the 46 we did not turn, but kept going to a wine country that may be considered an “other wine country” to many SCV residents. For just about double the time it takes to get to Paso Robles, we were heading up to one of my absolute favorite places on Earth – Sonoma County.

We wanted to enjoy a little bit of the coast before starting the heavy-duty wine tasting part of the trip, so our first stop was a the Timber Cove Inn in Jenner, California. If you haven’t heard of Jenner, it is just north of another small town, Bodega Bay, which was the setting for the famous Alfred Hitchcock movie The Birds.

So our drive took us up the 5, across the 580 and then up the 101, finally hitting the town of Petaluma.

From there we headed west to Highway 1 and north with the Pacific Ocean to our left. From here on up, the drive was peaceful and beautiful – and just a little bit harrowing, as the weather had turned foggy and visibility was, shall we say, minimal. But getting there was worth the trip, both in its initial fog-shrouded beauty and seeing the inn the next day in the pristine sunlight.

Quiet solitude and the ocean literally next door should be enough for anybody, but the hotel is great in other respects too. Extensive hiking trails [they give you a map] along with an excellent restaurant, and the full bar offers local wines by the glass as well as flights, which you know we couldn’t pass up. My favorite that evening definitely surprised me: the Greenwood Ridge Riesling from Mendocino County.

Staff is gracious and enthusiastic. Big “thank yous” to GM Julian Payne and restaurant manager Leif Goldfield, along with everyone else we encountered.

The hotel is currently undergoing a complete remodeling. When we were visiting this was still in the early stages, with room-by-room changes being made. But by the time you are reading this, Timber Cove Inn will have been completely shut down for the first quarter of 2016 and will soon be all bright, shiny and modern, and ready for you to come visit. Julian says “we will of course still be keeping the rustic feel, less shiny and modern but blended with rustic and modern amenities.”

TO BE CONTINUED…

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.

Pinot on the River, by Rick Fraga

December 27, 2014 by evebushman

Did you do anything interesting or fun on Sunday, October 26th? Yard work, shopping, maybe a laid back day of football may have been your way of relaxing a day before heading back to the Monday routine of work. For hundreds of people (myself included), we spent the afternoon roaming the beautiful, tree lined Plaza in downtown Healdsburg, California exploring the delicious world of the Pinot Noir grape. I don’t know about you, but on the 26th I was at the Grand tasting for the 11th annual Pinot on the River event celebrating the Pinot Noir grape and benefiting the Boys and Girls Clubs of Sonoma County.

It was a beautiful Sunday afternoon that saw 100 Pinot Noir producing wineries gather to pour and share their finely crafted wines with eager tasters from all across the United States. Of course the tasting public had a distinct California make-up, but I met visitors from Texas, Florida, New York, North Carolina, Illinois and many other states, all here to explore and savor the diversity that Pinot Noir can exhibit depending upon the winemaker. The participating wineries came from all over California, both known and revered names like Martinelli, Littorai, Paul Hobbs, Patz & Hall. But also included were newer producers stepping out to show their skills and wines such as Fel, Kanzler, Friedeman and Masut (part of the original Fetzer Family in Redwood Valley up in Mendocino County California).

With such excellent weather and many handcrafted Pinot Noirs to experience, the only hard part of the day was to figure out what wines to taste and what to pass on. With only five hours to taste, I couldn’t try everyone (plus I was working my day job, pouring wine for Martinelli Winery part of the day) so I sought out mostly places that I had heard of and never tasted or never heard of at all. It proved to be a great way to go, as I was able to experience and enjoy a wide variety of wine making styles, vintages covering 2010 to 2013 and fruit from all the different pinot growing regions in California. The Pinot Noir growing regions were well represented including a variety of Central Coast areas, Carneros, Russian River Valley, Sonoma Coast, Anderson Valley and even the new Eagle Peak region in Mendocino County. Honestly, there was more than a little something for everyone to enjoy.

I should add that not only was there great wine to appreciate, but also the opportunity, in many cases, to speak with winemakers while sampling the fruit of their efforts. It was a pleasure for me to speak with some of the youth movement of Pinot producers, passionate winemakers like Alex Kanzler of Kanzler Vineyards, Brooks Friedeman of Friedeman Wines and Jake Fetzer of Masut. It was extremely interesting to hear who their influences were, their focus on their style of wine making, as well as where they farmed or bought their grapes from and why those areas. Each of these young men made nicely crafted Pinot Noir, definitely worthy of sitting in anyone’s cellar or being poured with a fine dining experience in your favorite restaurant.

I was also able to experience some of the treats offered by Littorai, Clouds Rest, Siduri, Nunes/St. Rose, Papapietro Perry and a few more throughout the day. My finds for the day…………hmmmmm, how about a nice everyday Pinot for under $15 from Jamieson Ranch known as the 2012 Light Horse Pinot Noir? Maybe you are seeking a vineyard designated Pinot, well I found that both Fel and Littorai were both showing 2012 Pinot Noirs from the Savoy Vineyard in the Anderson Valley in Mendocino County. Both were beautiful wines, but very different in style and flavors. The 2012 Dichotomy from the Sonoma Coast AVA by Friedeman Vineyards, the 2012 Freeman Russian River Valley and the St. Rose 2011 Nunes Vineyard 777 clone were all standouts for me, just to name a few.

I think the best recommendation I can think of is for those of you who read this review of a wonderful Pinot Noir event, make note of next year’s Pinot on the River event. Next, you find the date it will be held and plan a weekend in the Healdsburg area to go out and taste at a few wineries and then catch the actual event. How can you go wrong, great weather, beautiful area in wine country, a cool city like Healdsburg to hang out around and hopefully you bring good company with you to share a wonderful time?

Maybe next year I’ll bump into YOU at Pinot on the River, only you can make it happen! As always, Life is too short to drink bad wine. Drink well and enjoy life!

Rick Fraga is living his dream now after 30 years as a consumer and over 20 years working in various aspects of the wine industry, after surviving a “corporate management” life. He currently is the Wine Educator for Martinelli Winery and Vineyards up in the Russian River Valley. Additionally he is a professional Wine Judge most recently judging the San Francisco Chronicle and Lake County Wine Competitions. In recent years Rick has served as a member of the AgBusiness/Wine Studies Advisory Committee at Santa Rosa Junior College, as well as a guest lecturer for classes at the college.

His introduction to wine started in the US Army in Germany, continued with the help of his father and a sizable group of vinophile friends, and over the years it has grown to an obsession. Due to a fortuitous meeting with a fellow wine geek, Michael Perlis, at a notoriously great food and wine spot in Las Vegas three years ago, he has become an occasional contributor to Eve’s Wine 101. He is hoping to continue in the wonderful world of wine until he can no longer climb out of bed. If you would like to keep up a bit more with Rick, find him on his Facebook page, at gatewaytowine.com or contact him at gatewaytowine@gmail.com. As Rick learned from his Father, Life is too short to drink bad wine!

GROUND CONTROL TO MAJOR DRAM

November 13, 2014 by evebushman

— Whisky Exploration held to commemorate the return of Ardbeg’s bold experiment in space. Next stop: The Ardbeg Scottish distillery for testing—

NEW YORK, NY – In honor of the revolutionary experiment that was embarked upon in 2011, Ardbeg presented a night of Whiskey Exploration. On last Thursday, October 23, 2014 at The Intrepid Sea, Air & Space Museum, a diverse group of whisky enthusiasts welcomed back the Ardbeg vials that spent three year in space.

The returned vials were revealed for the first time as Jeffrey Manber, Managing Director of NanoRacks officially returned the vials to Dr. Bill Lumsden, Ardbeg’s Director of Distilling and Whisky Creation. The $1Million insured vials will now return to the Ardbeg distillery in Scotland where Dr.Bill Lumsden will continue to study the effects of microgravity on the compound and produce a whitepaper on the results.

White paper findings from this bold and dynamic experiment will be revealed sometime in 2015. The vials will then commence a tour of the United States and other countries around the world before one lucky buyer will have the chance to bid and purchase at auction.

The Whisky Exploration was the perfect setting for Dr.Bill along with fellow whisky connoisseurs, to come together and celebrate this innovative and ground breaking experiment. The night concluded with a toast of Ardbeg’s newest expression; Supernova 2014- the limited edition malt that was released to commemorate the return of the Ardbeg vial from space.

About the Ardbeg Space Experiment

Only one whisky brand has ever been to space: Ardbeg. For the past three years, a single vial orbited the earth, circling the planet at 17,227 miles per hour, 15 times a day for 1,045 days aboard the International Space Station. This pioneering research experiment was a partnership with US-based space research company, NanoRacks, whish used samples from the inside of a new American Oak barrel, along with samples of a special liquid containing a number of Ardbeg crafted molecules such as terpenes, aldehydes, and fatty acid esters*.

In a first-of-its-kind experiment, the vial—the #spacedram, if you will —is undergoing scientific study to determine the impact gravity has on maturation process of this compound. Dr. Bill Lumsden, Ardbeg’s Director of Distilling and Whisky Creation, is among the team conducting that study, and the results will be published in a forthcoming white paper which may revolutionize the whisky-making process.

About Ardbeg

Ardbeg prides itself on being the ‘Ultimate Islay Malt Whisky’. Established in 1815, Ardbeg is revered by connoisseurs around the world as the peatiest, smokiest and most complex of all the Islay malts.

Despite its smokiness, Ardbeg is renowned for its delicious sweetness, a phenomenon that has affectionately become known as ‘the peaty paradox’.

During the 1980s and 1990s, Ardbeg suffered from an uncertain future and it was not until the brand was purchased by The Glenmorangie Company in 1997 that the Distillery was saved from extinction. Since then, the Distillery has risen like a phoenix and today Ardbeg is well established as a niche, cult malt, with a passionate following. The legacy of the whisky was safeguarded by the formation of ‘The Committee’ in 2000 from thousands of Ardbeg followers across the globe keen to ensure, “the doors of Ardbeg never close again.”

Ardbeg was voted ‘Scotch Whisky of the Year’ three years in a row by Jim Murray’s Whisky Bible and was awarded ‘World’s Best Single Malt’, ‘Best Islay Single Malt’ and the ‘Global Icon Visitor Centre Manager of the Year’ at the World Whisky Awards 2013.

Ardbeg Supernova 2014

Ardbeg recently released a new expression of their peatiest single malt: the sold out, highly sought-after Supernova. Available exclusively to the 100,000 Ardbeg Committee members and fittingly named after a super-bright explosion of a star, Ardbeg Supernova went on sale around the world on September 12, 2014. Supernova commemorated the return of Ardbeg’s pioneering research experiment in space.

Responsible Drinking

Ardbeg and The Glenmorangie Company advocate responsible drinking and suggest that drinkers savour Ardbeg in moderation and in line with recommended daily guidelines for alcohol consumption.

Eve’s Wine 101: Terroir

September 5, 2014 by evebushman

Oh, that elusive reference wine drinkers make to “terroir” sets my wine 101 readers to wonder…what the heck is this person trying to say with that one word? Short answer: Everything that went into getting that grape to become that wine.

According to the Oxford Dictionary, terroir is “The complete natural environment in which a particular wine is produced, including factors such as the soil, topography, and climate.”

However, when you hear a wine drinker espouse on the benefits of a Pinot Noir from Burgundy over the same wine made stateside, it could mean more than that simple description to them. It’s the same grape but grown and turned into wine in two very different regions. And some wine aficionados may be able to discern one from the other based their own drinking experience and preference.

Let me explain.

Place

Of course the soil and weather in one place is not completely one hundred percent duplicable in another. And if you are a Francophile (a lover of French things) you may appreciate French wines over domestic wines. This could be for reasons of respect for the longtime French winemaking history, and/or because you truly believe that the French make a better Bordeaux then we make here with our grapes that also make up our domestic Bordeaux and Bordeaux blends. (According to Wine Spectator, The Grapes of Bordeaux, March 29, 2007, The red wines of Bordeaux rely primarily on three grapes—Cabernet Sauvignon, Merlot and Cabernet Franc—though Petit Verdot and Malbec are also permitted and grown in tiny amounts.)

With that said, a person referring to terroir may be referring to the winemaking history and growing practices of a specific region. The roots have been underground a lot longer in what is referred to as the “Old World” (Europe) wine grape growing regions over the “New World” (everywhere else, including: USA, New Zealand and Australia) regions, giving an old world wine a feeling of more substance, to some.

Often an aficionado is thinking of more about what’s in the dirt too – substances such as shale, limestone, sandstone, clay and more.

And, as far as weather, knowing that one year was particularly wet or dry can also affect the terroir in a wine.

A Sense of Place

More often I find people referring to terroir in a more romantic sense. A French Bordeaux reminds them of a long-ago wine trip to the region. The aromas coming from a Sauvignon Blanc that was aged in a stainless steel tank, may bring up strong memories in the taster of a wet gravel driveway leading up to the winery.

A person referring to terroir can be thinking of everything that went into making that wine – including the winemaker. If they are familiar with a winemaker’s work, they may be able to detect a new winemaker, or the handiwork of a new assistant winemaker, in the “mix.”

In conclusion, please feel free to use the term terroir in describing what you think affected the wine you are drinking. Does your South African Cabernet Sauvignon express stronger aromas of soil over a Cab from Napa Valley? Is there more structure in your Old World Bordeaux? It’s all up to you, and your own personal perceptions of terroir.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.
https://www.parkviewortho.com/wp-content/languages/new/temovate.html

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

CHEF MICHAEL MINA AND DEL MAGUEY ANNOUNCE THE RELEASE OF DEL MAGUEY MINA GROUP BLEND, A SPECIAL CASK FINISH SINGLE VILLAGE ™ MEZCAL

August 21, 2014 by evebushman

From the heart of the maguey, and the soul of the village, Del Maguey Single Village™ Mezcal presents a new arrival to its Special Cask Finish Series, Del Maguey Mina Group Blend, released in the USA exclusively for Mina Group, a San Francisco-based restaurant management company led by James Beard award-winning Chef and Owner Michael Mina. Just 450 bottles of the Single Village ™ Mezcal micro-expression were created and will be available exclusively in Mina Group’s 20 restaurants nationwide.

With many inspirations from fine friends along the way, this partnership continues to build upon Del Maguey founder Ron Cooper’s very first Special Cask Finish experiment in 2007, created for Park Avenue Liquor in New York City, NY.

“The Del Maguey Special Cask Finish Series is the result of our passion for experimentation, bringing new flavor experiences to the world,” says Ron. “Michael Mina is always seeking out innovative ways to bring harmony and balance into his life, and into his restaurants.”

Using Jarnac French Oak, this original Special Cask Finish liquid surprises up-front with the soft tannins of a Napa cabernet sauvignon coming through from its time in the barrel, and lemon and tangerine on the palate. French oak tones carry through to the finish with notes of sweet, smoky cranberry.

“This is a once in a lifetime opportunity to taste what you could call Single Village, Single Cask Mezcal, which to my knowledge, is something that had never been imagined before Ron decided to create experimental aging at Del Maguey” said Steve Olson, aka wine geek, collaborator on the Del Maguey Mina Group Blend.

This release is the latest evolution of Mina Group’s forward-thinking beverage program, which has made their own batches of Willett Bourbon and labels of Iron Horse wines in past years.

“We’re very excited to offer more and more private labels in our restaurants and bars across the country,” stated Mina Group beverage director, Daniel Grajewski. “We are Mezcal fanatics and we’re finding our guests are fans of unique, smoky spirit as well.” Mina Group currently offers a Mezcal Last Word, a take on the classic Gin cocktail, as well as a Mezcal-rita with a spiced salt rim.

The Special Cask Finish Single Village Mezcal will be available in Mina Group restaurants across the country beginning August 1. Guests are encouraged to contact their local Mina Group restaurant for exact date of availability. Restaurants will offer a new Mezcal service in honor of the release.

ABOUT Del Maguey

Del Maguey Single Village™ Mezcal was founded in 1995 by internationally renowned artist and Mezcal visionary, Ron Cooper, introducing the world to previously unavailable 100% certified organic, artisanal Mezcal produced the original handcrafted way. Through deep cultural relationships with Zapotec Mexican Indian producers in the remote villages of Oaxaca, Mexico, Del Maguey harnesses ancient, original organic processes. Combining these methods with varying micro-climates and terroir gives each creation its own unique, rich, sweet and smoky character. Every product in our collection is made by individual family palenqueros (producers) in old-style villages. We are the first producer to credit each product after the village where our liquid is made. When you see our beautiful green bottles you know its Del Maguey. www.mezcal.com

ABOUT MINA GROUP

Mina Group Inc. is a San Francisco-based restaurant management company specializing in creating and operating upscale, innovative restaurant concepts. Mina Group is led by Chef/Owner Michael Mina whose accolades include James Beard Foundation “Who’s Who of Food and Beverage” inductee in 2013, Bon Appétit Chef of the Year, Food Arts Silver Spoon Award Winner, San Francisco Magazine Chef of the Year, and International Food and Beverage Forum’s Restaurateur of the Year. Operating since 2002, Mina Group currently manages 22 restaurant properties including MICHAEL MINA in San Francisco (Esquire Magazine’s Restaurant of the Year 2011); BOURBON STEAK and CLOCK BAR at The Westin St. Francis on Union Square in San Francisco; RN74 at Millennium Tower in San Francisco and RN74 at the Joshua Green Building in Seattle; PABU and THE RAMEN BAR at 101 California in San Francisco; BOURBON STEAK & PUB at Levi’s Stadium in Santa Clara; STRIPSTEAK at Mandalay Bay in Las Vegas; MICHAEL MINA Bellagio at Bellagio in Las Vegas; MICHAEL MINA 74 at Fontainebleau Miami Beach; LOCALE MARKET and FARMTABLE KITCHEN at Sundial St. Petersburg in Florida; and THE HANDLE BAR in Jackson Hole. For a complete list of restaurants please visit http://michaelmina.net.

Mina is also the founder of The Michael Mina Wine Club. The wines are sourced from many of the same producers featured on wine lists in a number of the Michael Mina restaurants and offers two tiers of membership: Wines of Consequence and Hidden Gems. Both tiers include six bottles per shipment delivered every three months. For more information please visit www.minawineclub.com

Follow Michael Mina on Facebook at Michael Mina, twitter @ChefMichaelMina and Instagram at ChefMichaelMina.

Bulgaria the Land of Wine Pioneers

May 8, 2014 by evebushman

The Balkans are an ancient land that has given rise to such heroes as Orpheus and Spartacus. Since the Iron Age, some 3500 years ago, Thracians have long dominated Bulgaria and developed it into a mighty kingdom. The Thracians, legendary warriors of antiquity, were ready, willing, and able to hold their own against any foreign threat from the surrounding kingdoms. That is until in the 4th Century BCE, when the mighty phalanxes of Alexander the Great conquered the Thracian lands, and deposed King Teres.

With the advent of Greek settlements, wines of the Agean flourished throughout the Bulgarian lowlands. Yet for centuries, the proud and noble Thracians have managed to keep their wine traditions alive. Though Bulgaria ranks among the world’s most prolific wine producers, the country is only recently finding its identity as a modern wine producing nation.

Today, we are the city of Burgos and enjoying the sandy beaches that hug the Black Sea coast. From the veranda of Sunny Beach’s Bolero Bar, we have a captivating view as the sun begins to set. Filling the evening sky with hues of magenta striated by great golden swathes, a deep purple eventually dominates, as day gives way to night.

For this wine tasting, I am joined by friend and fellow sommelier, Galina Vranchev. We will be sampling some of Bulgaria’s indigenous varietals along with some special blends that have found wide favor in the international wine community.

“Do keep in mind that the Bolero Bar is considered by many to represent the pinnacle of Bulgarian cuisine,” Galina openly displayed her pride. “I took the liberty of ordering some traditional hors d’oeuvres often enjoyed with our wines.”

I was immediately impressed by the dishes that were displayed before us. Watermelon wedges with Feta cheese and fresh lime leaves. Nettle and mushroom coquettes with yogurt sauce. Lyuti chushki, roasted and marinated chili peppers. Podlucheni tirvichi, fried zucchini with dill, garlic, and yogurt. And lastly, Bulgaria’s most famous salad, Shopska. The dish is comprised of tomatoes, cucumbers, green peppers, parsley, onions, and Feta cheese prepared in the traditional Bulgarian style. The Shopska salad is served withy a dressing comprised of vinegar and sunflower oil accented by a blend of pepper and spices.

Mavrud is one of Bulgaria’s oldest, and definitely most popular varietals. The name comes from the Greek, macro, meaning, “black.” It is a late ripening red grape that is capable of producing tannic, spicy wines, with a potential for aging. It is also popular with Bulgarian wine makers to use Mavrud for blending. This indigenous varietal thrives in Bulgaria’s Kara Thrace region, primarily in the appellations of Asenograd, Perushitsa, Pazardzhik, Stara Zagora, and Chirpan. I am sure that by now you may be feeling a bit lost, so let’s move on to tasting the wines.

For our first selection, Galina decided on a 2003 Erigone Special Selection Mavrud. Produced by Brestovitsa Winery in the Thracian lowlands, the 2003 Mavrud has been aged between 10-12 months in Bulgarian oak. In the glass, the Erigone is deep ruby red with an almost mesmerizing sparkle. The nose is dominated by intense fruit, slightly reminiscent of blackberry, black cherries, and currants. The bouquet is accented by endearing oak nuances followed by the earthiness of the forest floor. On the palate, the wine is rich, opulent, and bursting with the flavors of black fruit, followed by both chocolate and vanilla oak notes and round tannins. The finish is long and memorable. Erigone of mythology was seduced by the god Bacchus. He did this by turning himself into a cluster of grapes. I am sure that like Bacchus, you will find this alluring wine most seductive. The alcohol content is 13% and with a bottle price of only $25.

“I was completely taken aback by the complexity of this wine,” I nodded in approval. “Wonderful bouquet as well.”

“Agreed,” Galina flashed me a wide beaming smile. “Mavrud is also very versatile and pairs nicely with most meat dishes.”

For our next selection, Galina picked 2003 Marvud & Rubin. Rubin Bolgarskii is an indigenous grape variety that was created in 1944 by the Institute of Wine and Vine in Pleven. They did this by crossing Syrah and Nebbiolo. Since it ripens early, Rubin has become quite popular throughout such European countries as Slovenia, Moldova, and Romania and is often used in blends. This is precisely what the winemakers at Brestovitsa have done with the 2003. The Mavrud & Rubin have spent 12 months aging in Bulgarian oak barrels. In the glass, its color is an intense and deep ruby red. The nose is an absolute delight. Rich in red berries, caramel, coffee, and a whisper of forest floor, all carry onto the palate. Deeply textured, velvety smooth, and a round body, the 2003 is a nicely balanced wine that presents itself quite well. The finish is long lasting and steady. The alcohol content is 13 % with a bottle price of $22.

“I am most impressed by the range of flavors from aging in Bulgarian oak,” I flashed Galina an even grin. “Most impressed.”

“Our oak is in many ways the secret of our wines,” she replied in a matter of fact tone.

“What dishes would you pair this Mavrud, Rubin blend?”

“Most all beef dishes,” Galina paused to reflect fondly. “My favorite would be Sarmi.”

“Sarmi?” I queried.

“It is a traditional Bulgarian dish of minced beef, rice, stuffed in cabbage,” she was quick to express her delight.

For our last wine, Galina selected a 2004 Cuvee Passion. Produced by the Assenovgrad Winery of central Bulgaria. The winery first opened its doors in 1947, and as of 2004, been completely renovated to meet modern international standards. Today over 65% of Assenovgrad’s wine production is exported to Western Europe, Canada, and the USA. The winery only uses the finest grapes from the Assenovgrad region. Aged 8 months in small barrels of French, American, and Bulgarian oak, this bold wine is a blend of Cabernet Sauvignon, Merlot, Mavrud, and Rubin. In the glass, the Cuvee Passion is a glorious deep ruby red. The nose is rich and complex, with inviting aromas of vanilla and chocolate. On the palate, the 2004 shows good fruit that has been impeccably balanced. There are also pleasant accents of cinnamon, spice, vanilla, and chocolate that round out this elegant, full bodied wine. The finish is long and lasting. The alcohol content is 12% with a bottle price of $20.

“I’ve heard that Bulgarians often serve Passion Cuvee slightly chilled.”

“That is correct,” Galina paused on the moment. “However, I prefer to serve this versatile wine at a room temperature of around 65 degrees Fahrenheit.”

It is quite clear that Bulgarian wine pioneers are making their mark on the international market. These unique wines have found their greatest popularity in Germany, the Netherlands, the Baltic States, the Czech Republic, the UK, Canada, the USA, and Vietnam.

“Vietnam? But that my friends, is a different story …. “

One Traveler’s Tale

April 17, 2014 by evebushman

Lublin, Poland has been an important trading site since the early Middle Ages. Due to its economic prominence, the city has been attacked and sacked by Tatars, Ruthenes, Yotvingians, and Lithuanians. By the late 1200s, Lublin was under the rule of the Kingdom of Galicia-Volhyna and eventually by the 1400s absorbed into the Polish-Lithuanian Commonwealth.

Today, Lublin remains a thriving commercial center that maintains its rich cultural heritage. This picturesque part of Poland has long been one of my favorite places to visit and conduct business. Lublin has long been renown for its vodka distilleries. Two of my favorite clients, Snow Leopard and V-One, produce their vodka at Lublin’s Polmos Distillery.

Recently, both Elena and I have been constantly traveling and I promised after this trip, we would take a break. She particularly likes Truskavets. This small town is in the foothills of Ukraine’s Carpathian Mountains. Famed for its spas and mineral waters, Truskavets is the ideal location to get away from it all. However, I have digressed. Let’s take a look at our first vodka, V-One.

Affectionately known as “the world’s most drinkable vodka,” Paul Kazub’s recipe just may prove that assertion to be true. Distilled from 100% Spelt grains, V-One is lightly scented with aromas of sweet creamy vanilla. The palate is medium bodied and exceptionally smooth, and with a pleasurable mouthfeel. Flavors of mineral, powdered sugar, and wheat toast add to its complexity. The finish is smooth, with virtually no burn. The alcohol content is 40% with a bottle price of $30.

Is it Spelt grain that makes this vodka so intriguing? If so, what exactly is Spelt grain? Similar to wheat in appearance, Spelt grain has a much tougher husk. This could be in fact why it produces a spirit that is nuttier and slightly sweeter than most wheat vodka. Spelt grains have been an important staple since the Bronze Age. However, by the Middle Ages, it had all but become a relict crop. Today it is only found in small pockets of central Europe, northern Spain, and selected plantings in the USA.

There are other factors that also make V-One such a special and highly regarded vodka. Crafted in small batches, it is also distilled five times, which ensures a notably clean finish. Since Polmos first opened its doors in 1906, they have managed to stay on the cutting edge of producing only the best in premium vodkas. To enhance their sophisticated distillery process, Polmos is renown for combining the most modern and up to date equipment, with Old World know how.

Twice in the past, I have reviewed Snow Leopard vodka. Please refer to: “Passion for Polish Vodka,” which Eve published on 5/21/12 and “Who Said Vodka Had to be Neutral in Flavor? “which was published on 1/24/13.

After a mutually lucrative day with my business associates at Polmos, I departed for the train station. Unfortunately, I was quick to learn that I had missed my connection. To make matters worse, there were no other trains departing to Lviv, Ukraine where I was to meet Elena. The next train traveling in the direction where I needed to be was in 30 minutes, and it was bound for the small Polish border town of Przemysi. I quickly bought a ticket and called Elena so she would not worry.

Upon arrival in Przemysi, I was disappointed to learn that the next train for Lviv wasn’t until 3:00 AM. To make matters worse, I was out of Polish Zloty. I had a wallet full of Euros, US Dollars, and Ukrainian Hryvnia, but no Polish currency, at least not enough to buy a ticket. American Express Platinum card to the rescue. Unfortunately, they did not take AMEX. Surveying the station, I promptly set out to see if any of my fellow travelers were willing to exchange Zloty for the currency of their choice. I only needed 75 Zloty, but unfortunately, no takers. Last resort … cab drivers. I went outside and was in luck. The second cabby that I approached was willing to make the exchange for Euros. I quickly whipped out my mobile phone and checked the day’s exchange rate.

After thanking the cabby, I sauntered back into the station, 80 Zloty in hand, and eager to buy a ticket. I forgot to factor in tax and service charges, but it seems that luck was now on my side. The price of the ticket was 79 Zloty and some change. I jokingly told the elderly lady behind the counter to keep the change. She chuckled lightly and reminded me that I had a long wait, and there was a charge if I needed to use the WC.

As I strode briskly into the main lobby, a young university student who was also wearing a New York Yankees baseball cap greeted me. He was quick to ask what the NY on our caps meant. Since mine was a special edition cap, I showed him the small banner stating that the Yankees had won 27 World Series Championships. I further went on to boast that the Yankees had dominated baseball over the years, and the team that won the second most championships was the St. Louis Cardinals. And they had won only 11 World Series titles. Obviously not a baseball fan because he did not seem to care much. What seemed to preoccupy his thoughts was the simple fact that the NY was for New York. He then asked me join his group, and to my delight, they were sharing a bottle of Pravda.

Pravda means “truth.” This rye-based vodka is definitely one of Poland’s most popular spirits. Rated as an ultra-lux vodka, Pravda boasts that it bests all the major brands in blind tastings.

Pravda vodka dates back to 1743. First distilled by royal decree of King Augustus lll, the spirit was hailed as the “jewel of vodkas.” (Today all bottles of Pravda are adorned with a beautiful blue carbuncle to commemorate its proud heritage). Since its inception, Pravda has been distilled in Carpathia’s pristine mountain district of Bielsko-Biala. For Poles, this is the heart of historical vodka production. Pravda is distilled in small batches from late harvest rye. The nose is lightly accented by a an array of citrus aromas. On the palate, Pravda is smooth and mellow, yet losing none of the complexity that is typical of rye vodkas. There is also a hint sweetness and citrus fruit flavors, followed by a pleasing minerality. Carpathia’s spring waters are known for their mineral content. I suspect that this adds to Pravda’s flavor. There is a slight, but not unpleasant burn on the finish. The alcohol content is 40% with a bottle price of $25.

Once my newfound friends boarded their train for Krakow, I settled back and reflected on the day’s events. I had not slept for 30 hours and I was tired. To my dismay, I fell asleep. When I awoke, I learned that I had missed my train. To add to my horror, there was not another train to Lviv for 24hours. Fortunately the vodka gods were with me. The old lady working the ticket counter gave me a refund and directions to the bus depot.

Fortunately the morning bus for Lviv was in a few hours. When I called Elena, I promised to drink plenty of coffee to stay awake. She was quick to recommend espresso. She then playfully toyed with me and said that due to tardiness, and the great worry I had caused her, I had to buy her a new pair of boots.

Once my bus arrived, I was excited to see it was a luxury Euroliner. As I handed the driver my ticket, he told me there were only 12 passengers, so sit anywhere I like. Once I boarded, I was shocked to see the bus was filled with various Polish goods. In reality, I was on board with a group of smugglers. To add to my dismay, the ring was comprised of elderly ladies.

Just as I was about to doze off, one of the babusya (Ukrainian for grandmother) shoved a bottle of vodka in my face, and invited me to join them for a drink. I was quick to say that it was not my custom to drink liquor in the morning. However, I had experienced a trifling night, and the vodka was a Ukrainian favorite, Nemiroff Lex.

The Lex is a premium rye vodka that has been aged in wood for 6 months. Next the spirit is required to undergo 11 stringent stages of purification. The nose is more aromatic than the typical rye vodka. Notes of Linden Blossom and oats prevail. There is also a whisper of lemon and citrus.
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All follow through on the palate, yet much more prevalent. There are also some welcome flavors of spice. The mouth feel is warm and pleasurable. The finish is detectably smooth. Nemiroff Lex is indeed a vodka to be sipped and enjoyed neat. The alcohol content is 40% with a bottle price of $35.

At length, we arrived at the Lviv bus depot. Patiently awaiting my arrival was Elena, and it was no surprise to see that she was already wearing a new pair of boots. The only remaining issue was the presence of vodka on my breath. I’m sure that would cost me at least another pair of shoes.

“But that my friends, is a different story … “

Tannat Flourishes in Uruguay

February 27, 2014 by evebushman

In the shadows of the Pyranees Mountains, the terrain is rough and rugged, yet a durable Basque grape varietal has risen to world prominence and popularity. Tannat is hardy grape that produces deep, dark, dry, rustic wines. Predominantly grown, in the Madiran region of France, vintners have produced some very fine wines. Due to its verstility and popularity to be used as a blending wine, Tannat is now grown in the USA, Australia, Argentina, Brazil, and Uruguay. In fact, Tannat is seen as synonymous with Uruguay.

Traditionally, it has been popular to blend Tannat with Cabernet Sauvignon, Cabernet Franc, and Fer Servadou. Due to the soft tannins of Fer Servadou, it is often used to soften Tannat. However, in Uruguay, vintners take a slightly different approach. Tannat is often blended with Pinot Noir or Merlot to create softer, more well-rounded wines.

Today I am joined by friend and fellow sommelier, Kasia Oreiro. We are in Urugugay’s capital city, Montevideo. This vibrant port city is lively and energetic. Montevideo is also renown for its architecture and rich cultural life. Kasia decided to hold our tasting in one of her favorite cafes, the Philomenc. French in style, the atmosphere is cozy and delightful. The Philomenc is a wonderful place to enjoy the ambiance, the people, and of course, the wine.

For our first selection, Kasia decided on a Pisano Rio de Parjos Reserve 2008 is an excellent example of the Uruguayan style. Over the years, the Pisano brothers, Daniel, Eduardo, and Gustavo have been producing some very remarkable wines. The Pisanos, with their wines from Canelones, are among the country’s top vintners. On the eye, the 2008 is deep, dark, and inky. On the nose, the bouquet is dominated with aromas of dark chocolate and coffee, followed by pleasant notes of cedar. On the palate the 2008 has abundant plum, black currant, and minerals. It is a hearty wine with a soft edge. The finish is dry and lightly tannic. The alcohol content is 14% with a bottle price of $18.

“I felt that for those readers who are unfamiliar with our style of Tannat, Pisano is a good wine for a start,” Kasia paused to collect her thoughts. “The wine has plenty of oak and a good balance of acidity and fruit.”

“Definitely a wine that is ready to drink now.”

“As for pairing,” she paused on the moment. “Grilled steak, braised ribs, roasted chicken, cassoulets, and firm aged cheeses.”

Our next selection, Puebla Del Sol 2007 30 Barricas Edition Limitada Tannat, is also from the Canelones appellation. In the glass, it is an appealing dark red striated by violet hues. On the nose, the bouquet is flushed with the aromas of ripe fruit and raisins followed by the light scent of leather and tree bark. The palate is silky textured but with just enough acidity to hold onto its balance. Flavors of berry and plum prevail, almost to the point of being overripe. The finish is layered with licorice and carob. The alcohol content is a bit higher at 14.5% with a bottle price of $25.

“A very jammy and chewy wine.”

“Definitely one to drink now,” I nodded. “With what dishes would you pair this wine?”

“Barbecue pork, grilled chicken, casseroles, rapani,” she paused lightly. “For sure, smoked Gouda cheese.”

Our next selection, Bodegas Carrau 2007 Amat Tannat is a wonderful example of Uruguayan Tannat. In the glass, the color is deep, intense, and almost black. The wine also shows some very long legs. On the nose, the bouquet is dominated by intense earthy tones, followed by hints of cherry, plums, licorice, and leather … all portraying the wine’s complexity. 0n the palate, the 2007 is earthy, complex, and dense, but with ripe tannins. Aging in oak added a nice aroma of fresh tobacco. On the back palate there was a most pleasurable hint of licorice, which gave way to elegance and length on the finish. The alcohol content is 13.5% with a bottle price of $30.

“I would pair this wine primarily with grilled meat, charcuterie, and strong cheeses,” Kasia concluded. “A very easy wine to drink.”

“I liked the wine’s firm structure,” I nodded in agreement. “I would also give it a go with spicy foods.”

For our last selection, Kasia chose a Bouza 2004 Special Barrel Tannat. The Bouza family is one of Uruguay’s most prolific wine producers, and the family has gained international notoriety for the quality of their wines. The 2004 is another wine from the Canelones appellation, and the Special Barrel selection clearly stands on its own. It is 100% Tannat and intensely powerful. In the glass, the wine is a strikingly intense ruby red. On the nose, aging in French oak is clearly evident. The bouquet is toasty with an alluring charcoal smokiness followed by subtle hints of vanilla. On the palate, the wine shows bright fruit, plums, and dried figs followed by light flavors of chocolate and cream. Over all, this wine is nicely balanced with soft tannins and a long and memorable finish. The alcohol content is 15% with a bottle price of $50.

“This is the Tannat I enjoy after a long day,” Kasia giggled under her breath. “And with some smoked Gouda cheese.”

“Yes, a mature cheese would go nicely,” I nodded in agreement. “Many of my friends and colleagues would simply enjoy this remarkable Tannat on its own.”

After several moments of silence, Kasia was first to speak. “Do you still plan to leave Montevideo tomorrow?”

“Unfortunately, duty calls,” I shook my head clearly displaying my regret. “I am booked on the afternoon flight to Istanbul.”

“The wine association and I have a parting gift, and we wish you a safe and speedy return,” Kasia presented me with a bottle of wine.

“An exceptional gift indeed,” I exclaimed knowing full well that a wine of this caliber was in the $120+ price range. “A Familia Deicas 2006 1st Cru d’ Exception Tannat. You and your colleagues are most kind, muchisimas gracias.”

“This wine is from the Juanico region,” she paused for effect. “On your next trip, we shall explore this region.”

“But that my friends, is another story … “