Crus Bourgeois du Médoc Announces the Official Selection of The New 2020 Classification

March 25, 2020 by evebushman

NEW YORK (PRWEB) – The Crus Bourgeois du Médoc (http://www.crubourgeois.com), one of the oldest and most prestigious classifications in Bordeaux, published their new, highly anticipated three tier 2020 Crus Bourgeois du Médoc Classification on February 20, 2020.

On this date, a page was turned for the Crus Bourgeois du Médoc and their annual quality assessment procedure. The new classification will now be awarded for five years and consist of three categories: Cru Bourgeois, Cru Bourgeois Superieur and Cru Bourgeois Exceptionnel. A clear, impartial, objective classification which will enable consumers to buy Crus Bourgeois with complete confidence.

A Hierarchical, Five-year Classification

The first classification will be featured on the labels of the selected Chateaux for the 2018, 2019, 2020, 2021 and 2022 vintages. The classification also introduces a hierarchical structure with three levels: Cru Bourgeois, Cru Bourgeois Superieur and Cru Bourgeois Exceptionnel. The Cru Bourgeois family will now be evaluated every 5 years.

249 Châteaux ranked:

179 Crus Bourgeois
56 Crus Bourgeois Superieurs
14 Crus Bourgeois Exceptionnels
The New Classification: An Approach That Rewards Properties and Reassures Consumers

Almost 10 years of preparation and consultation were necessary to obtain consent from the public authorities for the creation of this new classification, which recognizes the quality of winegrowers work and gives them a longer-term view of their property’s wine, thereby facilitating projects and investments. For consumers, the classification is a guarantee of quality that enables them to choose a Cru Bourgeois in complete confidence.

An Objective, Impartial Classification

Based on a schedule of requirements and a rigorous verification procedure, the entire classification process is overseen by an independent verification body to ensure a fair and honest ranking. This body ensures impartiality at all stages.

Wine Quality & Additional Criteria

Blind tasting of five vintages is the first criteria on which properties applying for classification are judged, with different requirements for each level. The higher categories of “Cru Bourgeois Superieur” and “Cru Bourgeois Exceptionnel” are assessed on two main additional sets of criteria: the technical management of the vineyard and the marketing and promotion of the property.

Recognition of Environmentally Friendly Winegrowing Practices

The classification also includes environmental criteria: depending on the classification level, properties must have or be in the process of obtaining level 2 High Environmental Value certification.

About the Crus Bourgeois du Médoc
The Crus Bourgeois du Médoc (http://www.crus-bourgeois.com) form the largest family of Bordeaux crus from some of the most prestigious appellations of the Left Bank. This family brings together vineyards with widely differing profiles and terroirs that satisfy a drastic set of requirements. Thanks to its yearly blind selection process, the Crus Bourgeois du Médoc guarantee consumers a standard of quality for every bottle that proudly bears the “Cru Bourgeois” label.

Vintage Eve Circa 4/2017: The ‘Cru Bourgeois’ Distinction

March 10, 2020 by evebushman

I attended a wine class organized by the North American Sommelier Association (NASA), of which I am a member, to learn more about ‘Cru Bourgeois’ wines mostly from the Medoc and Haut Medoc region of Bordeaux, France.

Chateau Lestiac, from the Cru Bourgeois official website

Wine appellations in Europe have lots of rules and distinctions. The Cru Bourgeois was different from any other I had learned about before, and the prices – $20 to $50 average – made them accessible to anyone with wine interests.

There were just maybe two dozen of us in the class: sommeliers, wine store owners and wine students. I was surprised to learn that I was one of two people that had been to Bordeaux, but not to the Medoc region.

Some of the reasons why the Bordeaux region is important

All of our winemaking techniques blending, fining, etc. – come from Bordeaux.

One of the longest aging wines in the world, it’s a fact with a proven track record.

Lower alcohol levels than other age-worthy wines.

Bordeaux is divided between the left and right bank of the Gironde river. Left was originally under water before the Dutch drained it, leaving great white gravel pebbles, the “secret to Bordeaux.”

Due to the weather blending became a necessity.

Vintage years are important, and pushed by producers, due to unpredictable weather.

The wines made on the right side of the Gironde river aew Merlot-based. Grows best in colder gravel/soil. Hills and limestone, limestone stays cooler.

Left of the Gironde is Cabernet Sauvignon-based. White pebbles in vineyard increase ripeness.

Haut Medoc and Medoc

Haut Medoc is where the classic Cabernets come from. If you travel the road between Medoc and Haut Medoc, running south to north, the gravel changes from smaller and fine to bigger gravel and more clay. So wines from Haut Medoc are more tannic, potent, powerful and require more aging. As you continue up the wines get bigger. It is widely considered that wines made from grapes closer to the Gironde River are better.

Crus Bourgeois du Medoc

The term, Crus Bourgeois, first became commercial in 19th century. The classification was made official in 1932 with 444 members. By 2003 there were 247 Chateau in the association.

The Crus Bourgeois are considered good wines that weren’t let into Grand Cru classification. This was a way to get national recognition beyond the Grand Crus.

The Crus Bourgeois is a privately controlled certifying organization. At one point one member of the panel was a vintner, it was eventually deemed unfair, and in 2009 a new tasting was held.

The first official selection of Crus Bourgeois was for the 2008 vintage. Every year, two years after harvest, the wines are tasted to see if they will be included as a Crus Bourgeois. The procedure is done annually, to every vintage, and supervised by an outside party, with an audit and a blind tasting. (Grand Crus don’t do this testing)

They have to have a representative random sample, to get an indication of that year’s quality, so they do an annual blind tasting that starts with 80 samples and goes down to 16. This gives a benchmark score of quality and what they are looking for.

More Facts of the Crus Bourgeois

Cru Bourgeois can be identified by QR code on a white label affixed to foil.
3% of Medoc vineyards, 30 million bottles, make the Crus Bourgeois du Medoc.
Average price is $25 a bottle and remain stable.
2013 and 2015 are the highest scanned bottles sold. California, New York and Texas are the states that visit the crus-bourgeois.com website the most.
You can visit 90% of the properties for tours and tastings.
They plan to reintroduce three levels, Crus Bourgeois, Superior Crus Bourgeois and Exceptional Crus Bourgeois categories by 2020.
They also want the review process to be every five years and not for single years.

Presented by NASA

For centuries, BORDEAUX has commanded an almost mythical status in the world of wine, beguiling kings, emperors and dictators alike. While its survival is dependent on the capricious nature of weather, its prosperity has always been tied to the shifting fortunes of global economies. As powerful nations rise and fall, so does the fate of this place.

One of the unique and historical characteristics of this commanding wine region is the quality ‘classification’ of its left bank (Medoc) wineries. Most of us are well aware of the famous 1855 classification that divided the wineries into a ‘Grand Cru’ scale of 1 to 5 and how unreachable the 5 top Chateaux are in price…but how about the wineries that were NOT classified in 1855 ? The ones that were born after, or perhaps never made the cut back then but today make fabulous wines at accessible prices? Welcome the CRU BOURGEOIS. Created in 1962 but with a far longer history, this association of producers stands to protect, classify and promote all the superb wineries that were not classified in 1855 and were in the hands of merchants and not noble families. They represent some of the best and most competitive wines that Bordeaux has to offer. As a result of their selection criteria and positioning in terms of price, the Crus Bourgeois are ideally suited to today’s markets and the requirements of increasingly demanding consumers.

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

Vintage Eve Circa April 2017: Cork Dork by Bianca Bosker, Reviewed by Wine Geek Eve

February 25, 2020 by evebushman

My first thought when I picked up Bianca Bosker’s Cork Dork tale was oh boy, I was going to learn some new tricks here. Three hundred pages later I not only learned a cellar full of tricks but also felt a whole lot better about being a wine geek myself. Bosker’s cork dorkiness went way past mine because in one year to my ten she had risen from novice to passing the Certified Exam given by the Court of Master Sommeliers, one of if not the most respected sommelier certification programs available in the world.

Cork Dork, photo from Copperfield’s Books.

As my wine 101 columns have covered some of what Bosker writes I will limit what I share to what may be new to readers, especially those interested in being a cork dork/sommelier:

Share time with a wine mentor, someone with greater knowledge than your own, to learn from.

Wait for that epiphany moment, Bosker’s was in watching a blind tasting and being taken aback in all that can be determined such as a new vs. old world wine, the varietal, vintage year and grape(s).

If you are interested in Court know that there is no class – you are given a reading list of 11 books to study. Three of the 11 are wine encyclopedias. There are 17 steps alone that are needed to successfully pour a glass of wine…and 95% of people fail their first try at the exam.

Developing a “sense memory” is something I’ve already done, but Bosker explains new ways to develop your senses beyond sniffing your spice rack or garden.

Assign words and make associations to aromas to help you recall them.

You will learn that viscosity comes from sugar, acidity produces saliva on the tongue, alcohol leaves a burn…and so on.

You may need to adjust your habits for wine tasting. Brushing your teeth and drinking your coffee several hours before tasting wine is logical, but rinsing your mouth with a white wine may be less obvious.

There is a long list of “don’ts” imposed by the Court. Those can be adjusted, logically, depending on the type of establishment you will be working for. Restaurants have their own rules.

If you are interested in all things olfactory and the importance of detecting aroma, Bosker covers this at length, including scientific study. Olfactory training is just as important, if not more so, than detecting flavors. We read about the Aroma Wheel invented by Ann Noble, wine tasting that is taught in primary French schools, paying $800 for an olfactory seminar and putting a sample, say a pineapple spear, directly into a glass of white wine – all for the sake of wine education.

Of course a sommelier has to be aware of wine prices. Not only because they may have never afforded the same wine they may find themselves trying to sell – and have to know everything about it anyway – but also to gauge the comfort zone of diners. (There seems to be a lot of “wine profiling” going on behind our backs when we go out to dinner!)

If you can attend free events as a budding somm, or a writer, do it. This is training at its best. If you can get into a wine “orgy” like the La Paulee Burgundy fest that Bosker scores, you may see so much decadence – drinking rare and/or high dollar wines to excess while taking “wino selfies” – that you will gladly return to the freebie tastings that truly let you sit back, relax and educate your palate.

In conclusion, after her year Bosker submits to a type of MRI where she tastes wine via a tube – no color and no odor can be detected. Her MRI results, showing high levels of brain activity – were common to other sommeliers while the test group – the novices – were not as active. Read the book to see what this proves. But suffice it to say, I’m going to keep studying wine to try to get where Bosker and her colleagues are.

From Press Release

Amateur drinker and professional reporter Bianca Bosker didn’t know much about wine until she infiltrated a group of New York sommeliers who could, after a single sip, identify the grape a bottle was made from, the year, and where it was produced, within acres. Impressed by their sensory powers, she set out to discover what drove their obsession and whether she too could become a “cork dork.”

Her hedonistic journey, recounted in CORK DORK: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste (Penguin Paperback Original; March 28), takes readers inside Michelin-starred dining rooms, blind tasting groups, a mass market wine factory where flavor scientists reign, wine “orgies,” and Bianca’s brain (via an fMRI machine), answering: What’s the big deal about wine? Are palates born or made? Can tasting better lead to living better?

Bianca Bosker is an award-winning journalist who has written about food, wine, architecture, and technology for The New Yorker online, The Atlantic, T: The New York Times Style Magazine, Food & Wine, The Wall Street Journal, The Guardian, and The New Republic. The former executive tech editor of The Huffington Post, she is also the author of Original Copies: Architectural Mimicry in Contemporary China (University of Hawaii Press, 2013).

Musso and Frank Grill Uncorks Brand New Signature Red Wine Label

February 16, 2020 by evebushman

THE HEART OF HOLLYWOOD – Overflowing with the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years, the restaurant’s 2018 signature Peake Ranch Syrah has just been added to the menu to help welcome the new year. The addition of the new wine represents an integral facet of Musso’s ongoing efforts to expand and embellish its “Award of Excellence” – winning wine program.

The announcement was jointly made today by Musso’s COO, Proprietor, and fourth-generation member of the family of owners Mark Echeverria, and the famed restaurant’s General Manager and Wine Director Andrea Scuto, who blended the new vintage of the wine.

Musso’s 2018 vintage, already labelled classic, is similar to the great 2016 – another classic year for a great vintage and strong growing season, resulting in high quality wines. 2018’s cool temperatures in the late summer and early fall provided ideal weather by which to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor.

Says Mr. Scuto, “Musso’s Peake Ranch Syrah is deep red with purple reflections, shiny in the glass, and shows the concentration typical of a long ripening season. The nose is powerful, with a burst of black fruit and purple flowers accented from the cardamom and baking spices generously imparted by the French oak barrels used to elevate the wine.

The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks. The finish is long and clean, and leaves the mouth ready for another bite of our legendary food options.”

The new 2018 Musso & Frank Syrah “Peake Ranch,” available by the bottle ($70) or by the glass ($15) – as long as limited supplies last – will be available exclusively to Musso diners. The wine has been barrel picked and blended by Mr. Scuto to offer the very same mixture of old-world sophistication and contemporary warmth that has defined Musso & Frank for a full century and counting. The new wine will play a leading role by its addition to a rapidly-growing wine program that earned Musso’s a coveted Restaurant Award of Excellence for 2019 from Wine Spectator Magazine: https://restaurants.winespectator.com/restaurant/4977/the-musso-%26-frank-grill.

The introduction of the new Musso & Frank signature wine kicks off the legendary restaurant’s 101^st year in business, following the seminal year of 2019 which included the unveiling of an unprecedented “Award of Excellence for a Hollywood Restaurant” from the Hollywood Chamber of Commerce on Musso’s 100^th anniversary (9/27) and the publication of a stunning new coffee table book entitled “The Musso & Frank Grill,” chronicling – for the first time ever – the landmark venue’s history. The book is now available to the public at https://mussoandfrank.com/shop/ or on site at Musso & Frank.

Commenting on the new Musso & Frank wine brand, Mr. Echeverria said, “While Musso’s is primarily known for offering the greatest martinis in the world as well as other popular cocktails, we felt now was the perfect time to expand our award-winning wine program. We look forward to introducing both longstanding and new patrons to our wine program, and to enhancing their Musso’s experience by offering our specially blended new vintage as well. Under Andrea’s expert guidance, we are confident Musso’s will soon become as renowned for our wine selections as for our steaks, chops, seafood, salads, and, of course, legendary martinis!”

Added Mr. Scuto, “We’re committed to offering our patrons an expansive wine list as varied and appealing as our classic dishes themselves. Our new signature vintage is a boutique product made from fruit grown in the extraordinary Peake Ranch organic vineyards in the St. Ynez Valley, and vinified by local star winemaker Kevin Law out of Challen Vineyard in Santa Maria. We’re confident it will serve as an ideal complement to many of our most popular signature dishes throughout the year.”

Pouring On Quality

In addition to creating the new signature vintage and expanding the restaurant’s wine list, Mr. Echeverria and Mr. Scuto will further showcase the restaurant’s growing commitment to serving fine wine with the debut of a new, temperature-controlled wine display. The new display will be featured within one of three new private rooms currently under construction adjacent to Musso’s and slated to open to the public April, 2020.

Representing the first addition to the Musso & Frank Grill since 1955, the new private dining rooms will include one room offering an 8-10 person intimate dining experience, along with two others that can be converted for larger receptions accommodating up to 100 people – ideal for entertainment industry wrap parties, corporate gatherings, wedding celebrations, and a variety of other large and small events.

Raising The Bar For 100 Years

Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso’s is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer.

In addition to Musso & Frank’s remarkable cuisine and welcoming atmosphere, the restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with none other than Charlie Chaplin. Business increased after Musso’s owners first opened an intimate and exclusive Back Room with a full-service bar in 1935. Twenty years later, the now-famous bar from the Back Room – including original light fixtures and furniture – was relocated to what is today referred to as Musso’s “New Room.”

Only The Beginning!

While 2019 was certainly a year for reflection by the owners of the Musso & Frank Grill, Mark Echeverria, his family, and their entire team remain laser focused on the present and future – a key reason why this past year was the most successful in the restaurant’s storied history to date. As Mr. Echeverria sums it up, “For all of us fortunate enough to be associated with Musso & Frank, 2019 wasn’t solely the culmination of our first hundred years – it also marked merely the beginning of our second hundred years!”

For more information, please visit www.mussoandfrank.com.

Fall In Love = Fontanafredda Barolo + Spago Beverly Hills

February 14, 2020 by evebushman

So this is what happened: along with other group members of #LaWineWriters I was invited to Spago Beverly Hills “for a tasting and luncheon hosted by esteemed Barolo producer Fontanafredda. Lead winemaker Giorgio Lavagna will take us through a tasting of Fontanafredda’s current Barolo releases, as well as a selection of special library gems going back 20+ years. The culinary team at Spago will design a menu to match the wines…”

Fontanafredda, a name I knew for Barolo, so I was more than happy to taste.

The wine list, priced between $54 and $165 per bottle, started with a taste of the 2012 Alta Langa DOCG Contessa Rosa Rose, made of 80% Pinot Nero, 20% Chardonnay and a little bit of Barolo vintage 1967, making it a remarkable sparkling. We were off to an exciting start.

The rest of the wines were made with Nebbiolo grape, starting with a 2015 Barolo DOCG Del Comune Di Serralunga D’Alba that is credited as “the first single-village Barolo ever produced, since 1988.” Then the 2013 Barolo DOCG Fontanafredda from soil that is known for its “clayey marls alternated with layers of sand.” And the 2011 Barolo DOCG Vigna La Rosa was from “one of the most prestigious vineyards of the estate.”

Then we moved onto some older vintages beginning with a 1996 Barolo DOCG Vigna La Rosa that was my favorite in the tasting, most likely due to how well it aged – indicative of most well-made Barolo. The pricing on this one was not available.

Next up was the 2010 Barolo Riserva made with “a more modern artistic style” that “reflect the values of Fontanafredda, solid and clear since 1858.” Then we had a 2000 Barolo Riserva with a picturesque label that “takes inspiration from the French Expressionism” – and it was my second favorite wine in the tasting. An additional two years of aging is standard for the Riservas.

For photos and further comment on this tasting this is the link to my public social media post.

A note on the menu

Although the menu was whisked away by the servers so I couldn’t save it for posterity, the pairing was lovely and the photos are here. We started with some yummy appetizers that weren’t listed on the menu, one was a smoked salmon on toast and one other I recall was a bacon filled mini popover. Enjoyed these with the sparkling Rose wine. Next up was a creamy mushroom and leek risotto with Pecorino Romano cheese, a choice between a Seared Scottish Salmon and Grilled Cote de Boeuf, and finally the most flavorful Flora Chevre cheese you can imagine. The food paired well with both the new and older vintage Barolo.

About Fontanafredda

The 250-acre Fontanafredda property in Serralunga d’Alba, a cru site of Barolo, is the single largest contiguous wine estate in the Langhe and includes 247 acres of vineyards, 30 acres of native woodland and 10 acres on which the cellars and village buildings lie. Fontanafredda’s vineyards are in the municipalities of Serralunga d’Alba, Diano d’Alba, Barolo, Dogliani, Farigliano, Alba, Rodello, and Murinsengo, at altitudes between 200 – 400m.

The history of Fontanafredda is a noble one. It began in 1858 after the unification of Italy, when the country’s first king, Vittorio Emanuele II, purchased this beautiful estate in Piedmont’s Langhe region. Here he started producing wine from local varieties, Dolcetto, Barbera and Nebbiolo, which later developed into a commercial business under the direction of the King’s son, Count Mirafiori. Fontanafredda released their first Nebbiolo labeled as Barolo with the 1878 vintage. Since 2008, Fontanafredda has been owned by visionary businessman and Piedmont native, Oscar Farinetti (co-owner of Eataly), who has brought new life to one of Italy’s most heralded properties.

https://www.facebook.com/fontanafreddawines/

http://www.fontanafredda.it/site/en/home_en/

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.

Paula Kornell Releases New California Bubbles, A Toast to Love, Friendship and Family (With Tasting Notes From Eve)

February 8, 2020 by evebushman

St. Helena, Calif. – Paula Kornell Sparkling Wines introduces the California Brut NV to the line of California sparkling wines made using the traditional method, Méthode Champenoise.

Photo: Paula Kornell Sparkling Wines Facebook page.

The California Brut is a non-vintage wine sourced from grapes grown in the River Junction AVA of California and will be available next month in time for Valentine’s Day, complementing the inaugural 2017 vintage of the Napa Valley Blanc de Noir that Paula Kornell released last October.

River Junction is one of California’s coolest AVAs; it lies at the confluence of the San Joaquin and Stanislaus Rivers and is recognized for its unique combination of climate and soil. The area acts as a depository for cooler maritime air, causing land surrounding the river junction to be an average of two to five degrees cooler than other Central Valley areas. The soil is also unique in this area-it’s the only place that a substantial amount of Grangeville fine sandy loam is found.

Winemaker Robin Akhurst has worked with Paula to craft the two wines-California Brut and Napa Valley Blanc de Noir-in unique yet complementary styles that reflect their respective vineyard sites. The California Brut is 80% Chardonnay and 20% Pinot Noir, with lees aging for nearly one year before disgorgement.

“The California Brut is an introduction to Paula Kornell Sparkling Wines,” says owner and vintner Paula Kornell. “It has all the elegance, refinement, and freshness that one would expect from the best bubbles.”

Paula Kornell’s partner in this project, Vintage Wine Estates, also looks forward to bringing this wine to market, offering consumers a high-quality sparkling wine option at an approachable price point.

Retailing at $22, this hugely enjoyable sparkling wine is the ideal bottle to gift or share on Valentine’s Day; celebratory and uplifting, it encapsulates friendship, joie de vivre, and a sense of togetherness.

Eve’s Tasting Notes

Gold in color, with a rose gold edge (look for it!) and small excited bubbles racing to the top in a crazy chase scene = how this wine will greet you. On the nose I found fresh white peach, ripe yellow delicious apple, pencil lead/graphite, with lovely hints of jasmine and sandalwood. The taste brought back that same apple as well as apricot jam, cheddar cheese, oak and a medium acid for a long delightful finish.

About Paula Kornell Sparkling Wine

Paula Kornell Sparkling Wine is the namesake brand of one of Napa Valley’s leading women in wine, who has lived and breathed this premier wine-growing region all her life. With two sparkling wines that draw on California’s past while attracting contemporary lovers of champagne and bubbles in general, Paula builds on the legacy of her family’s winery Hanns Kornell Champagne Cellars, the first to use “méthode champenoise” in California. Paula Kornell Sparkling Wine is about crafting wines that are stylish, sophisticated, and engaging, and-importantly for Paula-food-friendly. Designed to be drunk with friends and family, raise a toast to California’s history and the rich pleasure of enjoying Paula Kornell Sparkling Wine. www.paulakornell.com.

About Vintage Wine Estates

Vintage Wine Estates is a privately held wine company founded by a group of vintner families with deep roots in the wine business. VWE owns a prestige collection of winery estates and brands-referred to as “our string of pearls”-signifying the quality and legacy of these iconic wines. They span the most significant winegrowing regions: Napa, Sonoma, California’s Central Coast, Washington State and Oregon. Labels include Clos Pegase, Girard, Delectus, Swanson, Cosentino, Cherry Pie, B.R. Cohn, Firesteed, Laetitia, Qupé, and an extensive portfolio of lifestyle and exclusive wine brands. VWE also produces the luxury spirits marques from the Splinter Group and No 209 Gin. An industry leader across all sales channels and dedicated to providing wine and spirits consumers with a range of wines from $10 to $150. www.vintagewineestates.com.

Vega Sicilia Collectors Dinner with Pablo Alvarez (exclusive interview) at Jean-Georges Beverly Hills

February 7, 2020 by evebushman

A couple of weeks ago I had a rare wine tasting opportunity – with Hungarian and French “influences” – from world class Spanish winery Tempos Vega Sicilia. I got to meet and briefly interview CEO Pablo Alvarez, taste newer and cellared wines and have a lovely wine paired meal at Jean-Georges Beverly Hills in the Waldorf Astoria. First I’ll share a synopsis of the evening with my social media post, my interview with Alvarez, and finally the full menu, wines and my notes.

Social Media Post

About last night…my first time tasting Tempos Vega Sicilia with CEO Pablo Alvarez at a wine pairing dinner at Jean Georges Beverly Hills = I tasted and loved all of these remarkable wines beginning with a bone dry 2018 Furmint with appetizers; 2016 Macon Clasico, Bodegas Benjamin de Rothschild-Vega Sicilia and the 2015 Macan – both blew me away – with a wonderful Pate en Croute; then onto 2015 Pintia, 2016 Alion, and 2015 Valbuena – again all remarkable – with a Mushroom Crusted Salmon; then came the “unique” Unico labels including a 2006 Unico, 2009 Unico, 2010 Unico and the incredible 3-vintage blends that go into each Unico Reserval Especial, Vega Sicilia we had the R.18 and R.20 with Beef Bourguignon; finally ending with their sweet 2013 Tokaji Asuzu from Hungary with a lovely Passionfruit Glazed Pear with Rose Mascarpone and Toasted Nuts…

“Bodegas Vega Sicilia, founded in 1864, was purchased by The Álvarez Family in 1982. They produce three flagship wines; Vega Sicilia Unico, Vega Sicilia Unico Reserva Especial and Valbuena 5°. The company also founded Alión in Spain’s Ribera Del Duero Region in 1992, Oremus in Hungary’s Tokaj region in 1993, Pintia in Spain’s Toro region in 1997 and Macán and Macán Clásico from a joint winery project between the Alvarez Family and Baron Benjamin de Rothschild, (Chairman of Edmond de Rothschild in Geneva, Switzerland) in 2013. The company banded the wineries and vineyards under the umbrella of Tempos Vega Sicilia.”

“Few wines have a history as distinguished as that of Vega Sicilia. Founded in the 1860’s, its top cuvée, Unico, was Spain’s first great wine and until recent decades the only Spanish wine collected and coveted throughout the world.” To see the photos from this post click here.

Pablo Alvarez

For just a few minutes before a couple of other writers arrived, I swept in and chatted with Pablo Alvarez, Chief Executive Officer for Tempos Vega Sicilia. From Alvarez I learned that Vega Sicilia was more than one brand, his business card also shows the logos for wines made under the Alion, Pintia, Macan and Tokaj-Oremus labels. For the Spanish wines he feels they must be aged at least ten years before they are ready to drink – and said that other Spanish wineries don’t hold their wines that long. (I liked the idea of releasing wines when ready to drink, instead of the public having to hold them for years ourselves. I also could appreciate the cost of the “real estate” for Vega Sicilia to hold onto these, store them and wait to sell them.)

I asked Alvarez why invest in a Hungarian winery, his other wineries were all reasonably close together in Spain. He said that the area had been communist for a long time and the wines deserved attention now. (Alvarez added that he was looking for more vineyards but wasn’t sure yet where he would purchase.) When asked if he had a personal favorite Alvarez said, “There is every wine for every moment.”

Jean-Georges Menu and Tempos Vega Sicilia Wines

Hors d’ oeuvres

2018 Furmint, Dry Mandulas, Oremus (Bone dry and great for sipping with the appetizers)

Crispy Langoustine Basil Pesto ~ Tuna Tartare Avocado Guacamole ~ Black Truffle Fritto Assorted House-made Breads & Butter.

Flight I First Course

2016 Macan Clasico, Bodegas Benjamin de Rothschild-Vega Sicilia. 2015 Macan, Bodegas Benjamin de Rothschild-Vega Sicilia (Alvarez said that this was the best wine Rothschild has made – and he told him so. It was my first fave of the evening. And I inhaled the pate.)

Traditional Pates en Croute
Kitchen note: quail, chicken, duck, veal, porcini.

Flight II Second Course

2015 Pintia (fruit is chilled, cold maceration, to “favour fresh fruit character over what could otherwise be overbearing tannin.” Alvarez said this wine was rustic.)

2016 Alion (Alvarez called the wine “elegant” and I agreed.) 2015 Valbuena (Ribera de Duero, Alvarez said the wine was fantastic and it was. The most expensive in this group.)

Mushroom Crusted Salmon, Lemon Cream, Basil.

Flight III Third Course

2006 Unico, 2009 Unico and 2010 Unico (All Ribera del Duero. Of the 2010, “A great vintage: one of the very best of the best.” Released in 2020. Held for “aging, maturity and condition.” Unico means unique.)
Unico Reserva Especial, Vega Sicilia R. 19 Unico Reserva Especial, and Vega Sicilia R. 20. (They both blew my socks off, especially the nose of the 19 and the taste of the 20. Always three different vintages go into these Reservas, making for an incredible balance.)

Beef Cheek Burgundian Style, Ivre de Grenache, Black Truffle Mashed Potatoes.

Flight IV Fourth Course

2013 Tokaji Aszu, 5 Puttonyos, Oremus (From Hungary, sweet, and the perfect palate cleanser.)

Passionfruit Glazed Pear with Rose Mascarpone and Toasted Nuts.

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 3/2017: Idaho Wine Country and the Wine-Y Women

February 4, 2020 by evebushman

I studied just a half page on the wines of Idaho when I was preparing to be tested (and pass) my American Wine Specialist® Certification course last year. Frankly, I was pretty intrigued by all of the U.S. states that found a way to make wine that fit their location, climate and soil conditions.

But I didn’t expect to receive an entire case of wine from Idaho to taste and review. To do that, in a timely manner, I called in the “Big Guns” to help me: The Wine-y Women Unwind meet-up group led by Kathy Lockhart. Within three hours of her announcement, of a guided tasting and lesson for free (the wine was free, so it wouldn’t be right to charge for the tasting) our class was booked. The only thing we asked the 20 ladies in attendance to do was to bring a dish to share, and be prepared to take notes on aroma and flavor, with some help from me, so I could write up this article as a “collective tasting.”

Idaho Tasting Notes

(The first three or so descriptors in both aroma and flavor are mine, additional descriptors are notes from the Winey Women, overall favorites also noted.)

Cinder Small Lot Series Sauvignon Blanc, 2014

Aromas: Dried pineapple, honeydew melon, apricot, peach, Meyer lemon, green Granny Smith apple, grapefruit, pear, pepper, stone.

Flavors: The same flavors we found in the aromas also presented in the palate as well as black and white pepper and oak.

Fujishin Family Cellars Reserve Viognier, 2015

Aromas: Fruit cocktail, pear, tangerine, apple, floral, vanilla, strawberry, kiwi, passion fruit, almond, eucalyptus and lychee.

Flavors: Lavender, same fruit again as we found on the nose, as well as lavender, lemon, and cloves, with a back palate that was slightly bitter and earthy.

Hat Ranch Winery Dry Moscato, 2015

Aromas: Honeysuckle, Meyer lemon, kiwi, orange, tropical fruit, melon, lavender soap, grapefruit, cinnamon, yeast.

Flavors: Lemon twist, limeade, grapefruit, shorter finish.

Clearwater Canyon Cellars Estate Syrah, 2014 (Favorite #1)

Aromas: Blue to black fruit, raspberry, milk and dark chocolate, black pepper, dark cherry, prune, cigar, oak.

Flavors: Spicy, jam on toast, cherry, plum, coffee, raisins, chocolate, cedar, black pepper, juniper, ginger.

Crossings Winery Cabernet Franc, 2012

Aromas: Pinot Noir like, with tart cherry, teriyaki beef jerky, smoke, marshmallow, prune.

Flavors: Tart bright cherries, strawberry, spice, meaty, slightly sweet, leather, pepper, oak.

Sawtooth Estate Winery Trout Trilogy Carmenere, 2013

Aromas: Luxardo cherry, mint, plum, vanilla, white pepper, blackberry, black cherry, raisin, cinnamon, artichoke, leather, earth.

Flavors: Big, spicy, red fruit, plum, blackberry, spice, vanilla, pepper, cedar, earthy, dry.

Bitner Vineyards Tempranillo, 2013 (Favorite #2)

Aromas: Chocolate covered cherries, blackberry, raisin, rose petals, perfumy, oak.

Flavors: Bright to dusty fruit, spice, cherry, cloves, cardamom, dried fruit, long finish.

Huston Vineyards Malbec, 2014

Aromas: Tobacco, black licorice, dried blueberry, blackberry, fig, suede, mushroom, wet earth.

Flavors: Lingering blueberry, blackberry, black pepper, jam, chocolate, leather, wet earth, woody, licorice, tannic.

Ste. Chapelle Panoramic Series Petit Verdot, 2012

Aromas: Dusty chocolate, blueberry, black cherry, white pepper, plum, prune, toasted marshmallow, black currant, spice, cream, oak, violet, mint.

Flavors: Dry fruit, raspberry, raisin, plum, black currant, cinnamon, vanilla, chocolate, vanilla, pepper, almond, marshmallow, tannic.

Williamson Orchards & Vineyards Sangiovese, 2012

Aromas: Raspberry, cherry, fig, vanilla, tobacco leaves, cinnamon, caramel, rosemary, fig, sweet.

Flavors: Dried fruit, red currant, spicy, pepper, musty, earthy, sweet tobacco, nutmeg cinnamon, perfumy, nuts, mint, dry.

Indian Creek White Riesling, 2015

Aromas: Pears in syrup, pineapple, orange blossom, tropical fruit, peach, apricot, lime, ginger, hibiscus, white pepper, honey, rose petals, steely and wet stones.

Flavors: Lemon hard candy, kiwi, pineapple, pear, honey, syrup, sweet strawberry, orange, almond.

Koenig Vineyards Botrytis Single Berry Select Late Harvest Riesling, 2014 (Favorite #3)

Aromas: Apricot, sweet pink grapefruit, pear, mango, passion fruit, honey, floral, vanilla.

Flavors: Viscous, peach, pear, apricot, orange, marmalade, caramel, jam, freshly cut hay.

From The Idaho Wine Commission

Rich, fertile volcanic soils. Abundant sun and water. High-elevation vineyards. An ideal climate, with winter dormancy and a warm growing season. Idaho wineries benefit from all of these natural advantages and more. Simply put, Idaho is a great place to make wine.

Oregon and Washington welcomed Idaho to the Northwest wine party in 2007, when the Snake River Valley became Idaho’s first American Viticultural Area. Idaho winemakers have a blank slate, in an absolutely gorgeous corner of the Northwest, that’s more affordable than other territories. Idaho is like Oregon was 20 years ago: as-yet undiscovered and finding its way. The market isn’t crowded, and it’s delightfully unrestrained by convention.

This leaves Idaho winemakers free to focus on their own private journey and simply make the best wine they can without worrying about it having to meet a particular flavor profile. They can make obscure varieties of wine that people will take to fast if done well.

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.

Eve Reviews: Union des Grands Crus 2017 Bordeaux Vintage

January 31, 2020 by evebushman

Once again the Union des Grands Crus came to LA for their annual event, a tasting of their newest wines from the Bordeaux region of France. This time it was to present the 2017 vintage. The press and trade come in the afternoon, and then the wine reps do it all over again for the public in the evening. The event was held at Sofitel LA, in the dining room, patio and bar. It was a different set up, and not all of the members of the UGC were there (we were told that there was another UGC event that day in a different state) but with at least 100 Château present, it was more than enough to taste and get a feel for the new wines.

For this article I will share my own general “takeaway” from the event, the tastes I enjoyed the most and a link to my photos. A note about this year’s photos: People have asked me what my trick is for remembering what wines I’ve liked over the years. In the past I would remember a label, however not always because I liked the wine, the label would stick in my memory. So I got in the habit of trying to take photos of the wines I like. For this tasting I did that, and for the wines that really stood out, I tried to get a photo of the wine with the rep.

2017 Takeaway

Between our own palates (my husband Eddie has attended with me for many years and knows what to look for in these young wines) we found that we liked most of the classic Château the best, the names of which most Bordeaux lovers know. We often bought futures of the red Bordeaux, sometimes buying a few new discoveries, and often it has been the classics that always fared the best. Maybe that’s why they’re so good year after year for so many people and remain classics. One last note, maybe it’s me but I can’t seem to find a Sauterne that I don’t like, especially after a long day of tasting red Bordeaux wines.

Wines We Liked

Château Talbot, Château Carbonneau, Château Clinet, Château Rauzan Gassies, Château Phélan Ségur, Château Lagrange, Château Gloria, Château Canon, Château La Couspaude St Emilion, Château Lafaurie-Peyraguey – 1er Grand Cru Classé en 1855, Château Clos Haut-Peyraguey, Château Doisy Daene, Château les Carmes Haut-Brion, Château Latour-Martillac, Château Domaine de Chevalier, Château La Tour Carnet, Château Ferrière, Château Giscours, Château Malescot.

What Stood Out

Château Leoville Poyferre, Smith Haut Lafitte, Château Lynch Bages, Château La Gaffelière, Château Beau-Sejour Becot, Château Pichon-Longueville Comtesse de Lalande, Château Guiraud, Château Suduiraut, Château Duhart-Milon, Château Pichon Longueville Comtesse De Lalande,Château Rauzan Segla, Château Croizet Bages, Château Marquis De Terme.

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.

Waipapa Bay Wines Pledges Support for Whale and Dolphin Conservation With 2019 Vintage Launch

December 12, 2019 by evebushman

Sonoma, Calif. –Beginning this past November, in tandem with the launch of the 2019 vintage in the USA, Waipapa Bay Wines partnered with Whale and Dolphin Conservation (WDC) as the nonprofit’s first wine industry corporate sponsor—a milestone in Waipapa Bay’s ongoing commitment to supporting global conservation and sustainability efforts.

The name Waipapa Bay comes from a renowned whale-watching coastal site on the South Island of New Zealand where Brent and Shirley Rawstron—who oversee viticulture and winemaking—often visit when traveling to the vineyards in Marlborough. Furthermore, the close proximity to the Pacific Ocean provides ideal climatic conditions for the vines to thrive; protecting the ocean and its delicate underwater ecosystems is paramount to producing high quality grapes in the region.

“It’s always been our intention with Waipapa Bay Wines to give back to the oceans,” says Liz Cobbold, Marketing Director. “We’ve been in search of the right partner who shares our goals and are thrilled to have found it with WDC. Plus, the partnership is a meaningful way to introduce the 2019 vintage wines to market.”

Founded in 1985, WDC is a global organization which has led the charge on protections for whales and dolphins in all our world’s oceans, an essential means to sustain the future of the planet’s climate resiliency and future. WDC has around 80 staff worldwide working in six locations dedicated to research and action to support this mission.

“We are excited to receive the support of sustainably-focused businesses such as Waipapa Bay Wines,” says WDC’s Melissa Walker. “The future of grape growing and agriculture overall are dependent on healthy oceans, so it is imperative that we unite for this common goal.”

As the organization’s first winery corporate partner, Waipapa Bay Wines will pledge to help support WDC in their four principal goals—end captivity, stop whaling, create healthy seas, and prevent accidental deaths in fishing gear—with a particular emphasis on raising awareness for the intern program, which fosters careers in conservation biology for young adults.

The 2019 vintage wines from Waipapa Bay include: Sauvignon Blanc, Pinot Gris, and Chardonnay from Marlborough, as well as a Pinot Noir Rosé from Canterbury. The wines retail at $14.99 and will be available in retail outlets. Read the full harvest report here.

Follow @waipapabaywines and @whales_org on Instagram for news and developments regarding the partnership.

About Waipapa Bay Wines

Waipapa Bay Wines reflect and respect the stunning, natural beauty of the place they take their name from–Waipapa Bay. With vineyards in Marlborough and Canterbury, we strive

to produce wines with elegance and a sense of place from grapes farmed with the utmost

attention and care. The close proximity to the Pacific Ocean provides ideal climatic conditions for the vines to thrive and gives a signature fresh character that carries through each of the four wines. To learn more visit: waipapabaywines.com.

About WDC

Whale and Dolphin Conservation (WDC) is the leading global charity dedicated to the conservation and protection of whales, dolphins and their ocean home. Their mission is to educate people on the significant ecological role whales and dolphins play in the marine ecosystem, and inspire global action to protect them. This is not a noble gesture, but an essential means to sustain the future of our Earth by increasing the planet’s climate resiliency.

About Broadland Wineries

An international wine business with UK heritage, Broadland Wineries brings innovative and

modern wines to consumers–most recently with the wine advent calendar, which sold out at a national supermarket in less than 24 hours and created a social media buzz. Throughout its 50-year history, the mission remains the same: to offer superior service, quality, and value at all times. To learn more visit: broadland-wineries.com.