Vintage Eve Circa July 2013: Tasting with the Southern California Whisky Club (SCWC)

June 13, 2017 by evebushman Leave a Comment

SCWC presents the complete line from the 2012 Best Independent Bottler of the Year Single Cask Nation. Joshua Hatton, President & Co-founder of the Jewish Whisky Company, will be pouring all six single cask, single malts…

Our host Joshua Hatton began by telling the tasters assembled that he started out as a whisky blogger and continues to write on JewMalt.com. By 2010 he started an independent bottling company with a friend. They would go to a distillery company, ask about bottling, and so far everyone has said yes. Their company distills one barrel at a time.

When they visit for a tasting Joshua is asked what kind of cask they would like, and depending on the distillery, they know what type of cask to ask for. They had over 1000 samples and only made three cask strength whiskies. Of that they only had 148 bottles to share of the Glen Moray (tasted below). In a quest to get whisky knowledge out to the public the distillery may also give their own vintages to compare side by side.

Josh is joined in the company by Jason Johnstone-Yellin, the Vice President and Co-founder and Seth Klaskin, the Secretary and General Counsel. When they taste and select which barrels to purchase Josh said, “all three must be wowed.”

The Jewish Whisky Company has the motto “One nation, under Whisky” in bottling their selected rare single cask Whiskys. The company does the independent bottling and only sells through membership and not in retail stores. http://www.SingleCaskNation.com

Each whisky we were to taste was accompanied by notes regarding aging and yield. All were bottled at cask strength sometime between 2012 – 2013 and all hovered at 50% ABV* or more.

Josh then asked the group if they had the opportunity to drink cask strength before and I think my hubby and I were the only ones that didn’t do this on a regular basis.

Tasting Privately Bottled Cask Strength Whisky

Glen Moray 12: Bourbon cask 12 years. No nose burn even without water. Buttery hazelnut nose, honey, sweet nose, smoke, butter, some lemon. On the mouth some burn without water, nutty, white fruit. (According to Josh they chose high-octane whiskys that you didn’t have to add water to.)

Arran 12: Bourbon cask and then Pinot Noir. The distillery is located on the West coast of Scotland. Arran is a fan of Macallan and designed their stills alike. Josh called this one a “Kookie Bear” as it went from Bourbon to Pinot Noir cask for four years giving it a double maturation. This was the first that wowed the three business partners and became the first to bottle. Dark honey color, creamy nose with nuances of almonds. The nose followed through to the taste – with what Josh described as dark chocolate and red fruits. I’m liking it! Even more with water, the Pinot Noir influence may be what balanced it out.

Dalmore 12: Pedro Ximenez sherry (not commonly used) hogshead** after bourbon hogshead. Dalmore is my whisky friend Marshall Naiman’s favorite distillery. Darker color, indicative of longer time in sherry cask. Caramel, bananas foster dessert on the nose. Sharp, sweet, something pleasingly green and vegetal. My NEW favorite. Balvenie Doublewood 12 year old, also aged in sherry casks, totally pales in comparison now for me.

Benriach 17: Bourbon cask. There’s the PEAT MOSS I hadn’t nosed yet! Not overwhelming – thankfully. But yet, I can discern some sweetness. My palate wasn’t ready for the Bananas Foster that Josh mentioned on this one. A little oily with some dried fruit. Not a fave as I’m not a peat fan, but I can appreciate the gentleness of this interpretation.

Laphroaig 6: Bourbon hogshead. Lightest color so far. Totally different nose, not as peaty, reminiscent of a Tequila for some tasters including me, with cigarette and vanilla on the palate. More creaminess came out with more water. Brandon Bartlett, Laphroaig rep and Sr. Sales Manager with Jim Beam, said that he hadn’t had one like this before and liked it.

Kilchoman 4***: Bourbon cask. This is one Chris Uhde turned us on to at Whisky Live LA. Another peated Whisky, but not as much according to Marshall. Now, at my third peated taste, this one had a sweeter quality on the nose. Happy to learn that a Buffalo Trace Bourbon stamp was on this cask. I actually liked this one despite the peat. The nose (after water) and taste is not all peat moss; instead I got cream, cinnamon, and an oily mouthfeel. Josh said it was his “Breakfast Whisky” that helped him shovel snow one cold blustery morning. And tasting in the morning, while the palate is fresh, Josh said that’s the best time to taste whisky. He sampled 8 casks before settling on this one. This one really shined he said; for the mouthfeel, sweetness and gunpowder (a spent gun shell/powder) qualities.

Conclusion: Join The Club To Get These Whiskies!

*Alcohol by volume.

**hogshead: A larger capacity barrel.

***Kilchoman is a very young distillery, established in 2005, its pretty recent to Islay.

“Single Cask Nation is a private, members-only whisky society. The only way to gain access to our exclusive releases is to become a member of the Nation. While access to our bottlings is the number one benefit associated with membership, we’ve also put together welcome packs for each membership level.” Memberships are explained in detail here.

MARTINI Vintage Prosecco scores 95+ at The Drinks Business Prosecco Masters

June 11, 2017 by evebushman Leave a Comment

Hamilton, Bermuda – MARTINI® Prosecco Vintage 2016 has achieved a top score of 95+ points at The Drinks Business Prosecco Masters 2017, beating strong competition from some of the world’s best loved Prosecco brands including Bisol, Bottega, Follador and Andreola.

The judging panel, comprising five Masters of Wine, also presented MARTINI Prosecco Vintage with one of six Master Medals, a testament to the exceptional quality of the wine.

MARTINI is the world’s best selling Italian sparkling wine brand and is driving growth worldwide through innovation. This multi-award winning wine was crafted by MARTINI’s Master Winemaker of the past 30 years, Franco Brezza. Made from 100% Glera grapes from the 2016 harvest, MARTINI Prosecco Vintage is pale gold in color with hints of emerald green and delicate bubbles. It offers delicate floral notes and fresh green apple and lime undertones.

Shane Hoyne, CMO Europe & North America, comments: “Premium Italian sparkling wine is experiencing tremendous growth, fuelled by consumers’ love of its light, refreshing style. Prosecco is the fastest growing category in the global sparkling wine industry, and we have created this exquisite tasting and beautifully packaged product to lead that growth and to knock on Champagne’s door with a strong quality statement”.

Franco Brezza, Master Winemaker says: “We have used all expertise and know-how to create a sparkling wine that offers a true alternative to champagne. The harmonic but delicate flavors make this the perfect style to enjoy as an aperitif.”

Instantly recognizable with a gold foil and stylish glass bottle, MARTINI Prosecco Vintage joins a selection of award-winning wines in the growing MARTINI Sparkling Wine portfolio including its sister wine, MARTINI Vintage Asti. Other wines in the range include MARTINI Prosecco, MARTINI Asti, MARTINI Rosé, MARTINI Brut, MARTINI Riesling, Alta Langa and Montelera.

The full results of The Drinks Business Prosecco Masters will be announced in the May issue of The Drinks Business, which will be distributed at the London Wine Fair at London’s Olympia from 22^nd – 26^th May.

About The Drinks Business Prosecco Awards
The Drinks Business Prosecco Awards is now in its fourth year and judged 135 Proseccos. This year’s international panel of experts included Alex Canneti, Anthony Foster MW, Jonathan Pedly MW, Roberto Della Pietra, Patrick Schmitt MW, Patricia Stefanowicz MW and Nick Tatham MW.

About MARTINI
One of the most iconic brands in the world, MARTINI® is the leading name in Italian winemaking and a purveyor of the highest quality aromatized and sparkling wines. The award-winning, vibrant and bittersweet taste of the MARTINI range is the result of secret blends of more than 40 botanicals sourced from the finest locations across the globe. The MARTINI portfolio includes: MARTINI Bianco, MARTINI Rosato, MARTINI Rosso, MARTINI Extra Dry, MARTINI Asti, MARTINI Moscato d’Asti, MARTINI Prosecco, MARTINI Rosé, MARTINI Brut and MARTINI Royale. Created in 1863 in Turin, Italy, the MARTINI brand is part of the portfolio of Bacardi Limited, headquartered in Hamilton, Bermuda, and continues to be the market leader of the category. Bacardi Limited refers to the Bacardi group of companies, including Bacardi International Limited.

Enjoy Martini Prosecco Responsibly

MARTINI and the ball and bar logo are trademarks.
For more information, please visit www.martini.com

Tasting and Getting to Know: Chateau Angelus

June 2, 2017 by evebushman Leave a Comment

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

What I Learned

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

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

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

The name Angelus is in reference to a Catholic prayer.

The estate vineyards are predominantly Cabernet Franc and Merlot.

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

The Wine

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

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

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

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

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

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

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

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

https://www.facebook.com/chateauAngelus

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

Tasting with Emilien Boutillat, Winemaker of Champagne Armand de Brignac and the “Best Blanc de Noirs in the World”

May 5, 2017 by evebushman Leave a Comment

What a rare treat it was for me to sample the current releases from Champagne Armand de Brignac, aka “Ace of Spades”, that I had to admit I have never sampled before. This is how it went:

The Stage

The boardroom of the Beverly Hills Hotel was the perfect size for a small group of wine writers, wine store buyers, restauranteurs and sommeliers. The table was set with five engraved tasting glasses, courtesy Armand de Brignac. Winemaker Emilien Boutillat sat in the center. Five metallic bottles, each its own unique glistening color, sat icing in a golden bowl. The lighting was brought up so that we could examine our samples. French bottled water was poured to cleanse our palates. A brunch was set up on the side bar to enjoy after the tasting. Sparkling silver wine buckets would soon be – only slightly – filled with leftovers. But there weren’t many leftovers…

Tasting With Emilien Boutillat

Winemaker Emilien Boutillat grew up in Champagne and worked with some very prestigious wineries in Bordeaux, Chateauneuf-du-Pape, South Africa, New Zealand, Chile and California before settling back down in France. He works now with the lead winemaking team: Jean-Jacques and Alexandre Cattier.

Boutillat said that Armand de Brignac produces “just a drop” of Champagne compared to others; only producing about 100,000 cases of all of their cuvees combined per year. Everything, including the riddling, is done by hand. What matters most is the soil, climate, the right time for harvest, blending and – only using the first press of juice. They have purchased from the same growers – who are now friends – every year for many years. “There are no tricks,” Boutillat commented, “we let the fruit talk.” All of the cuvees are multi-vintages and blends.

Brut Gold

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

The color of pale hay with aromas of green apple, pineapple, cheddar cheese and wet pebbles. On the mouth I got the same flavors, very bright fruit, with the additions of lemon and toast. 99 Eve pts.

Rosé

50% Pinot Noir, 40% Pinot Meunier, 10% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A beautiful color or rose gold with notes of strawberry, Luxardo cherry and a hint of licorice on the nose followed by flavors of strawberry, limeade, orange zest and a nice long finish. (This was made as a blend, not in the saignée method.) 99 Eve pts.

Blanc de Blancs

100% Chardonnay

Multi-vintage: 2009, 2010 and 2012

A very pale yellow in color, then a nose of ripe red delicious apple, roasted nuts, lemon-lime and white pepper. On the mouth I got pineapple, white peach, white tea and roasted nuts again. 100 Eve pts.

Blanc De Noirs Assemblage Two

100% Pinot Noir

Multi-vintage: 2008, 2009 and 2010

Pale gold in color and aromas of apricots, cream and yes…what everyone noted: peppermint. On the palate that same peppermint was apparent as well as apricot and peach. Also another incredibly long finish. Welcome to the U.S. my pretty friend! 100 Eve pts. (How could I disagree with Fine Champagne Magazine, and TastingBook.com, that named this the best Blanc De Noirs of the year in 2016?)

Demi Sec

40% Pinot Noir, 40% Chardonnay, 20% Pinot Meunier

Multi-vintage: 2009, 2010 and 2012

Straw in color, and a nose of fruit cocktail, cheese corn and Jasmine! In the mouth I was reminded of candied apple and cinnamon toast, and the fruit lingers for another long finish. 98 Eve pts.

About Armand de Brignac

“10th and 11th generation champagne growers, Jean-Jacques Cattier and his son, Alexandre, craft the prestige cuvées of Armand de Brignac. Their dream was to create a champagne of the most exceptional quality, that would represent the best of the best from the region, where their family have grown vines for more than 250 years. A group of just 14 highly skilled people touch a bottle of Champagne Armand de Brignac, from pressing the fruit, to the moment the bottles leave the cellars. Each step of the process is led by the human touch, from handpicking the grapes to polishing each bottle and hand-applying French pewter labels. Without the pressures of volume, the team behind Champagne Armand de Brignac focuses on each small detail, to ensure ultimate quality at every step.”

http://armanddebrignac.com/home

https://twitter.com/armanddebrignac

https://www.instagram.com/armanddebrignac/

https://www.facebook.com/ArmanddeBrignac/

TEXSOM International Wine Awards Announces 2017 Winners

April 16, 2017 by evebushman Leave a Comment

Dallas, Texas – TEXSOM Co-founders and Master Sommeliers James Tidwell and Drew Hendricks today announced the final results for the 2017 TEXSOM International Wine Awards. The Awards garnered 3,581 entries representing 29 countries and 19 U.S. States, a record for the competition.

Entries in the TEXSOM International Wine Awards were blind-tasted and judged by 71 internationally renowned industry influencers from 5 countries. Of these entries, the judges awarded 2,480 medals: 310 Gold medals, 901 Silver medals, and 1269 Bronze medals. Suggested retail pricing of medal-winning entries ranged from US $2.99 to over US $700.00. Vintages spanned 40 years, with the oldest being 1977.

Judges’ Selections winners, those wines that were judged best for their categories, were announced at a reception sponsored by Enterprise Greece during ProWein 2017 at the Greek national pavilion on Monday, March 20. The event was a culmination of a series of award announcements by both Texas Monthly and the TEXSOM social media channels of all the Award-winning wines. All winning wines are listed on the Texas Monthly website at http://www.texasmonthly.com/article/tiwa2017/. Texas Monthly was the presenting sponsor, and has been instrumental in promoting the competition.

Last year, Greek wines showed well at the TEXSOM International Wine Awards, finishing 4th in medals received among the 25 countries entering wines. Enterprise Greece, the Greek government agency responsible for export promotion, is sponsoring some of Greece’s leading wineries at ProWein.

“We had a record year for the TEXSOM International Wine Awards,” said Tidwell. “That paired with the international recognition at ProWein, indicate that the TEXSOM International Wine Awards has become one of the most internationally influential competitions in the world. From the caliber of the judges to the quality of the entries, the Awards set the standard for what key tastemakers and industry influencers believe are the world’s top wines.”

Award entries were arranged by category of beverage, place of origin, and type. The final list of all winners includes: Judges’ Selections, Traditional Method Sparkling Wines, Other Sparkling Wines, Fortified (Dry and Sweet), Sake, White Wines, Rosé and Blush Wines, Red Wines, Ciders, and Fruit, Flavored and Honey Wines.

Wines chosen for Judges’ Selections were nominated by judging panels for specific categories, then blind-tasted by special panels to determine the winner of each Selection. Judges’ Selections demonstrate quality and unique character that are exceptional even amongst their medal-winning peers.

Unique among all other wine competitions, the TEXSOM International Wine Awards involved 42 rising-star sommeliers (separate from the judges) and three editors who have written detailed descriptions of a selection of medal winners. These notes will be highlighted for Featured Wines on the TEXSOM International Wine Awards website over the course of the year, and in the publication TEXSOM presents SOMMELIER. In addition to their duties in crafting notes for the selected award winners, the sommeliers participated in an educational retreat where each attended a series of seminars and observed judging by sitting with a judging panel, and also had the opportunity to receive direct instruction and feedback from a Master Sommelier or Master of Wine on blind tasting of wine.

The TEXSOM International Wine Awards was supported by 71 judges and more than 80 volunteers and staffers working together to make the competition happen. A list of judges may be found on the website at http://texsomiwa.com/.

ABOUT TEXSOM
Founded in 2005, TEXSOM was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today the conference draws more than 1,100 attendees, of whom more than 800 are sommeliers and other beverage industry professionals. The TEXSOM group purchased the competition now known as the TEXSOM International Wine Awards in April 2014. One of the largest, most respected, and longest-running in the United States, the competition was founded in 1985 by journalist and wine expert Rebecca Murphy.

ELEVATING ZIN

March 16, 2017 by evebushman Leave a Comment

West Hollywood, Calif. – La Brea Bakery Cafe, Republique, and wineLA join together to host Elevating Zin on May 10, 2017. With fifteen notable wineries set to participate in the festivities, La Brea Bakery Cafe (VIP -7pm and Gold consumer tasting- 6pm) and Republique (Trade tasting sessions- 1:30pm), expect to welcome hundreds of wine enthusiasts to meet the makers and celebrate the “Crème de la crème” of the Zinfandel community!

Among the elite list of wineries showcasing their most popular pours are Bedrock Wine Co., Robert Biale Vineyards, Brown Estate, Carol Shelton Wines, Gamba Vineyards and Winery, Hendry, J Dusi Wines, Mauritson, Ottimino, Peter Fraunus Wine Co., Quivira Vineyards, Seghesio Family Vineyards, St. Francis Winery & Vineyards, Turley Wine Cellars and lastly Ian Blackburn’s own Beekeeper Cellars. In addition to the wineries confirmed to attend Elevating Zin, tickets will include not only a wide variety of wines to taste but a large assortment of beautiful appetizers provided by the venues.

The VIP event will begin at 6 p.m. with an hour featuring special appetizers and older-vintage wines ($125 advanced and $150 at the door) and will continue at 7 p.m. for regular admission ($69-79 advanced and $95 at the door). This event includes a chance to meet with all the producers while enjoying heavy appetizers, unlimited wine tasting, and a wonderful audience. Come alone or come with your tasting group. wineLA welcomes wine fans of all experience levels.

A silent auction, containing lots of collectable and large format wines will benefit the TJ Martell Foundation. The T.J. Martell Foundation is the music industry’s largest foundation that funds innovative medical research focused on finding cures for leukemia, cancer and AIDS. The Foundation sources and supports early-stage research projects aimed at developing more effective clinical treatments for patients which otherwise might not be funded. Learn more at tjmartell.org.

For more information about Elevating Zin or to purchase tickets – visit www.winela.com/elevating-zinfandel

About wineLA

wineLA is about enhancing the wine culture of Los Angeles one event at a time. To do so, wine must be in rhythm with fashion, music, food and other beverages. It must take advantage of the geography, the architecture and the centers of interest. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, roof tops, gardens, and magical views. We want to be a part of the LA lifestyle, the wine lifestyle, and celebrate the people, the place and the passion.

wineLA hosts significant events, classes, and quality tasting events for regions of the world. . This is phase two of what was started 20 years ago at LearnAboutWine.com – America’s first wine education website and first in wine event creation.

For more information call 310-451-7600 or email Cellar@Learnaboutwine.com

HALL’s Cabernet Cookoff Back for Star-Studded 8th Year

March 6, 2017 by evebushman Leave a Comment

The HALL Cabernet Cookoff will return for its eighth year on Saturday, April 29 at HALL St. Helena from 11a.m. to 2p.m. Hosted by Vintner Kathryn Hall and HALL Wines, the annual event will feature an impressive lineup of renowned Chef teams vying for a chance to win proceeds for a charity of their choice by participating in a food and wine pairing competition. 100% of ticket proceeds benefit Napa Valley non-profit organizations.

Kathyrn Hall

This event brings out the most enthusiastic crowd, says Vintner Kathryn Hall. Guests get to enjoy delicious food while sipping on HALL Cabernet and take part in a food and wine competition. Chef teams all bring their A-game and a serious competition ensues its exciting to know that Napa Valley charities are the beneficiaries of all of it.

Chef Teams present perfectly paired seasonal bites with HALL Cabernet to an all-star panel of celebrity Judges who vote for the top dish. Chef teams are also judged by the guests in attendance who select the top two pairings for the title of Peoples Choice Award.

Participating Chef teams include The Grill at Meadowood, One Market, Harvest Table, The Patriot, Ca Momi, Winery Chefs Napa Valley, Goose & Gander, Paula Le Duc Fine Catering, Bounty Hunter Wine Bar & Smokin BBQ, Shakewell Oakland, Harris Ranch, Feast Catering, Brix, Intercontinental Mark Hopkins, Karas Cupcakes and Sift Dessert Bar.

The 2017 panel of judges include Celebrity Chef Duff Goldman from Food Networks Ace of Cakes; 12-Time Olympic Medalist and Dancing with the Stars Alumni, Natalie Coughlin; Wine Enthusiast Critic, Virginie Boone; Michelin-rated Chef, Ken Frank of La Toque.

Two ticket options are available for guests: General Admission as well as a VIP Sky Loft Ticket. The VIP Ticket allows guests early access to a VIP Media Preview from 10a.m to 11am featuring all four Judges and Kathryn Hall sharing insight into what they will be looking for in a food and wine pairing dish during the event. The VIP Sky Loft Ticket also includes full access to the historic Bergfeld Building during the entire event featuring HALL Artisan Cabernets, hosted small bites, and cheese boards prepared by Cypress Grove.

Additionally, KVONs 99.3 The Vine will be broadcasting live during the event and feature real time interviews with Chef teams, guests and non-profit organizations with on-air personality, Bob St. Laurent.

Saturday, April 29, 2017
10a.m. 11a.m. (Media/VIP Ticket Preview feat. Kathryn Hall + Judges)
11a.m. 2p.m. (Main Event)

HALL St. Helena The Great Lawn
401 St. Helena Hwy. S
St. Helena, CA 94574
(707) 967-2626

TICKETS:
General Admission: $90 (Early Bird Ticket: $80 before 3/31/2017)
VIP Sky Loft: $150 (Includes Media/VIP Preview)
Tickets Available: www.hallwines.com/cabernetcookoff

The 2016 HALL Cabernet Cookoff drew more than 750 attendees for a sold-out crowd and raised $59,000 for local charities. The 2016 Judges took on the impressive task of choosing a runner-up and first place winner from dishes like Cherry Marinated Skirt Steak with Broccolini, Point Reyes Blue, Chive Blossom or Black Currant and Rose Macaroon with HALL Cabernet infused Geleé. Mark Dommen from One Market Restaurant in San Francisco took first place with his mouth-watering Pancetta Wrapped Passmore Ranch Sturgeon Du Puy Lentils, Smoked Garlic, Thyme Jus benefiting non-profit Collabria Care of Napa. CaMomi placed runner-up with a delectable Heirloom Pork & Veal Agnolotti, Savoy Cabbage, Napa Valley Cabernet Pan Jus and Parmigiano Reggiano aiding the organization Do It For The Love of Napa. Restaurants also had the opportunity to raise money for their charity through Peoples Choice, a voting system with corks serving as the tallies. First place for Peoples Choice was Napa restaurant, Bounty Hunter Wine Bar & Smokin BBQ, preparing Fried Chicken with Spring Succotash with the winnings benefiting Napa Humane. Paula LeDuc Fine Catering of San Francisco took runner up of Peoples Choice with the HALL Cabernet Roasted Strawberries with White Chocolate Crumble and Mascarpone Cream, partnering with non-profit St. Helena Hospital.

Since inception in 2011, the HALL Cabernet Cookoff has raised $300,000 for Napa Valley charities. For more information, please visit www.hallwines.com/cabernetcookoff or via social channels using #cabernetcookoff.

ABOUT HALL:
HALL produces critically acclaimed artisan Napa Valley Cabernet Sauvignon, available to taste and buy at two properties in Napa Valley as well as at hallwines.com. Owned by Craig and Kathryn Hall, its vineyard collection features seven estate vineyards, of which five are California Certified Organic (CCOF). Each vintage, Vice President of Winemaking, Steve Leveque crafts distinct Cabernet Sauvignon wines which demonstrate the unique characteristics and diversity of Napa Valley terroir. HALLs wine portfolio includes three 100 point scores given by critic Robert Parker, The Wine Advocate. These wines included its 2013 Rainin Vineyard Cabernet Sauvignon, 2013 Exzellenz Cabernet Sauvignon and 2010 Exzellenz Red Wine. HALL also earned the #2 spot in Wine Spectators Top 100 for its 2008 Kathryn Hall Cabernet Sauvignon. Since the first vintage in 2002, over 75 HALL wines have earned 95 point and above scores. The HALL St. Helena winery was the first LEED® Gold Certified Winery in the State of California in 2009 and earned another LEED® Gold certification for its high tech production facility and Tasting Room in 2014. HALLs partner winery, WALT, known for producing premier Pinot Noir and Chardonnay from distinctive vineyards, is located in Sonoma, California. For more information about HALL, please visit www.hallwines.com, @hallwines, or by calling 707.967.2626.

March Signals the End of Winter with Fabulous Wine Events, by Barbara Barrielle

February 25, 2017 by evebushman Leave a Comment

The first weekend of March seems to be the traditional kick off to the wine country spring reemergence. After all of this rain and wild weather, don’t we need a little Pinot Noir and a taste of future vintages to give us hope that spring and summer are on their way?

World of Pinot Noir returns to the elegant seaside Bacara Resort and Spa in Goleta in a two day festivity of Pinot Noir tastings, lunches, seminars and dinners. There is also a silent auction that benefits local charities and the winemaking program at Cal Poly in San Luis Obispo.

Hands down this is the best event and most spectacular venue at which to try an amazing range of Pinot Noirs and other wines like Rosé of Pinot Noirs (rosés are the super trend of 2016-2017) and Pinot Gris. Not only do winemakers flock here from across California and Oregon but Pinot Noir producers around the country make the WOPN pilgrimage.

And Pinot Noir tasting opportunities do not stop at our borders. Meet and try Pinot Noir producers from Burgundy and other parts of France, Germany, Austria, Australia, New Zealand and all regions that produce Pinot around the world.

Tickets to the Focus Grand Tasting on Friday, March 3^rd and the Grand Tasting on Saturday, March 4^th are still available. The lunches and dinners featured throughout the weekend are not only spectacular (Kosta Browne, Hirsch, Anderson Valley, Edna Valley, Burgundy and more) but they are exceptionally well-priced for the quality of the wines and food, much of it prepared by Bacara’s Angel Oak Restaurant and guest chefs like Dustin Valette of Valette’s in Healdsburg.

Go quickly to www.worldofpinotnoir.com and join the celebration. WOPN is a well-oiled event and participants spend the day at one of the most stunning resorts in California enjoying an array of Pinot Noirs found nowhere else.

The same weekend farther north on The Wine Road that encompasses the wine valleys of Dry Creek, Alexander and Russian River centering around the towns of Healdsburg and Sebastopol the 40^th Annual Barrel Tasting Weekend kicks off the first of two weekends in March celebrating recent vintages available to taste only by barrel samples. March 3-5 and March 10-12, 2017, are the weekend dates this year.

Even with the expansion to two weekends it remains hard to do this region justice. The wide variety of wineries and the high caliber of wines make Barrel Tasting Weekend in these three wine valleys the best way to judge what many call a spectacular 2016 vintage and be able to buy futures at a discount before they are bottles. In addition, older vintages that are still in barrel will be available to taste as well as current releases. Given the demand for the wines in these areas, buying futures guarantees you can obtain wines that many times sell out upon release.

Be an insider and be educated on what is coming down the pike among the excellent wineries of Dry Creek Valley (known for Zinfandel), Alexander Valley (known for Cabernet Sauvignon) and Russian River Valley (known for Pinot Noir and Chardonnay) and purchase futures to come back and pick up later. While there, don’t forget to pick up wines to drink now.

Seed Wine wins gold for its inaugural Malbec vintage

February 19, 2017 by evebushman Leave a Comment

First time’s a charm for Seed Wine, which brought home a Malbec gold medal in the prestigious 2016 Global Masters wine competition in London on November 21, 2016. Hosted by the Drinks Business, the Global Masters is a rigorous series of blind tasting competitions, attracting entries from every corner of the wine-making world.

The tasting notes for Seed’s 2014 Malbec include luscious steeped blackberries, marionberries, and dusky Italian plums. The fruits lie well beneath lighter, more enigmatic aromas of violets, dust, and dark chocolate shavings. Seed’s 2014 Malbec vintage is the inaugural release for the boutique wine label, and its owners are delighted with the results.

“The Global Masters has reputation for being the toughest panel in any blind tasting series, so this really is an outstanding result for us,” CEO Tony Hartl said. “Our 2014 Malbec is completely sold out, but don’t fret, we have just released our 2015 vintage, which is fully expected to surpass the 2014s in elegance and age-worthiness.”

Malbecs from around the world were included in the competition, and a 6-person panel of highly qualified Masters of Wine and Master Sommeliers judged each entry. Winners are awarded medals bronze through gold, with “Master” reserved for the best of the best. With its 2015 Malbec vintage now available, Seed Wine has its sights set on even greater accomplishments in the future. You can learn more about the 2015 vintage here.

Beautifully delineated, the 2015 Seed Malbec is a small lot single-vineyard wine that is aged for 16 months in new French oak and has a long life ahead of it. At this stage in its development, the nose is quite primary and is heavily laden in fresh blackberries, plums, and macerated strawberries rendered more complex by attractive notes of sweet tobacco, bitter chocolate, and violets.

About Seed Wine: Launched after a serendipitous sojourn to South America, Seed Wine is the brainchild of Dallas entrepreneurs Tony Hartl and Alex Chang. The boutique Malbec is harvested with the world’s best winemaking techniques: hand-picked grapes, ancient canal irrigation, and 43-year-old vines.

Together with business partners Thomas DelMundo and winemaker Giuseppe Franceschini, Tony and Alex have the audacious goal of making the best Malbec in the world. But they aren’t stopping there. Every time a bottle of Seed Wine is purchased, a child in Mendoza receives a new schoolbook. It’s the tangible way that Tony, Alex, Tom and Giuseppe are planting seeds for the future in Argentina.

When is it Okay To Use Someone Else’s Words: ONLY in the Wine industry

February 3, 2017 by evebushman 2 Comments

So I had this friend/co-worker that had a nasty habit of taking my ideas and repeating them as her own in a very weird way: immediately, and right in front of me. She would listen, then physically turn to another person in the group, and spew it out again. I mentioned it when it happened: twice in group settings, and once while we were alone. She never got it. I don’t hang out with her much anymore, so she’s left to her own original thoughts (which are plenty good).

I got to thinking, there is only one scenario where this works: using descriptors in evaluating wines for consumers. Let me explain.

Wine writers, sommeliers, distributors, wine reps and wineries all have to be able to describe their wines in tantalizing ways to the buying audience. In this example that I used on a Facebook post I got more than one comment saying it made them want to buy the wine. Can you guess why?

Aromas of stewed plums, fig and sautéed mushrooms and rich decadent flavor of solid black fruit in a killer length…

It wasn’t just the descriptor but the adjectives preceding them that separated them from a minimal tasting note that would’ve looked like this:

Plums, fig, mushrooms, black fruit and long length.

The descriptors we use must be understandable to the general wine-drinking public, but tantalizing enough to prompt a sale. So though you may read the same descriptor for the same wine by more than one writer, no one has copied the other, the wine just happens to bring up the same memory of the same aroma and/or flavor. And if it doesn’t? That’s only because our memories are ours alone.

In an effort to be different I reach pretty far, but I still need my evaluation to be appealing. That’s the most important behind accuracy. This was for a vintage Champagne:

The most aromatic yet: grilled cheese, sourdough toast; same flavors come through in the mouth with the addition of pink grapefruit and lime in this ’06 Cuvee.

I was pretty proud of myself with that one. It reminded me of the Wine and Spirits Education Trust (WSET) course I took where instructor DiMaggio Washington kept trying to pull more and more in depth descriptors from the class. We might say peach and he’d then he’d quickly ask which kind, bruised, fresh, canned…and if canned in its own juice or in a light syrup. This kind of education really made me think, and I hope my wine writing benefits.

Of course, there are times when too much individual thought can also hurt a wine. In the movie SOMM a group of students sat around a table tasting wines together. They were not only trying to educate their palates on the basic aromas and flavors of some varieties, but were also searching for the right descriptors.

I watched as the students each one-upped the other in looking for just the right words to describe a particular white wine. One fledgling SOMM slowly exhaled something like, “coiled up…green…garden hose” and I think I spewed out whatever I was drinking because he made me laugh so hard. But it wasn’t supposed to be funny.

It wasn’t his intent. He failed. His descriptor didn’t make the wine attractive, was too far-fetched and everyone seemed to look at him like he was from Mars.

So, if it’s possible to tie all this meandering about wine together it’s simple:

Use the descriptors that naturally come to mind while evaluating wine. Don’t be uncomfortable using a word that has been used before, however, if you want to make the wine attractive to others – as attractive as it is to you – romance it with adjectives you think work the best. And those should be unique…original…thoughts.

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