Wine 101: If the Focus is the Wine Skip the Pairing

June 23, 2017 by evebushman 2 Comments

I recently held a wine tasting with the Wine-Y Women Meet-Up group led by my friend Kathy Lockhart. I’ve met with these ladies before and have always enjoyed their company over wine and usually a fun themed party like dressing up for the Oscars at Kathy’s house. In the tastings I lead we ask that the ladies bring a dish to share with the group. Recently I got this question that I answered, but it got me to thinking:

Question: Any suggestions for a food these wines cry out to be paired with?

Answer: Hi —, really any food that you yourself normally enjoy with wine would be fine as we have a lot of different types: Viognier, Pinot Noir, a Bordeaux blend, Merlot, Cabernet Sauvignon, Charbono (red wine), a red Rhone blend of Syrah and Carignane, two Syrahs and a Petite Sirah.

My faves: cheese, charcuterie like salami and types of ham, olives, nuts, dried fruit, pasta in red sauce…just nothing that overwhelms the palate with a lingering flavor like smoked salmon or strong cheeses. With all that said last time we ate ahead of the tasting, and just kept small items – like the charcuterie/cheese/nuts/dried fruit items – at hand. To evaluate wine the palate should be fresh.

More? When wine is judged professionally we only get green olives and roast beef – both proven to cleanse the palate of flavors and tannins that cling to the mouth (think wine stained tongues!) – okay, that’s enough for now! See you Saturday night!

Elaboration

In writing about wine for ten years now, and in drinking it for a lot longer, I’ve been to many tastings. As my own palate developed I learned that wine with food changes. Sometimes the food tastes different (fish can taste oily when paired with a red wine) or the wine does (a dessert wine’s sweetness is dimmed when paired with a blue cheese). Of course traditional pairings do work, like a hearty Cabernet Sauvignon that breaks down the fat in a filet mignon, but I still have learned that I can’t judge a wine on its own when I’m eating.

I mentioned a cheese and charcuterie plate, complete with dried fruit, olives, meats and cheeses, as a simple accompaniment. But to me it’s key that even this doesn’t accompany your wine – if you are evaluating it. It is true what I said about green olives and roast beef as a palate cleanser, but even during wine judging these foods are consumed between flights, not with them.

Try it yourself. Pour your taste. Smell it. Then swirl the wine and smell it again. Even these two steps should show a difference in how the wine smells before and after aeration. Then take a small taste in your mouth but don’t swallow it. Roll it over your tongue for a few seconds and judge how it feels – thin or mouth coating? You can try breathing in a little air – while the wine is still on your tongue – to aerate further and see if some of what you detected in the aromas are there in the taste. I find it very interesting if the aromas and flavors are different, and definitely worth noting.

Now imagine doing all that with a crusty piece of French bread slathered with a creamy cheese that has its own flavors like garlic or other herbs. It. Doesn’t. Work.

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

Perlis Picks: Wilson Artisan Wineries – Wilson Winery

June 17, 2017 by Michael Perlis Leave a Comment

Diane and Ken Wilson now own nine wineries that fall under the umbrella of Wilson Artisan Wineries. Truthfully, one could spend a day or two or three [depending on your speed and capacity] just visiting the Wilson-owned wineries and no others and have a wonderful wine country experience, traveling through Sonoma County’s Alexander Valley, Dry Creek Valley, Russian River Valley and Valley of the Moon, as well as into Mendocino County.

On our latest visit to Dry Creek Valley, Karen and I chose two – their eponymous Wilson Winery as well as a revisit to Mazzocco Sonoma.

Wilson Winery

We had some good reasons to want to visit Wilson Winery. I’ve tasted some of their wines before, and was looking forward to trying the latest releases of their legendary Zinfandels as well as their (perhaps even better) Petite Sirahs. But the factor that guaranteed we were going to visit was to see our good friend Rick Fraga.

Rick Fraga is the wine expert that I aspire to be. We met several years ago at a restaurant in Las Vegas and quickly bonded over wine. We always try to visit him every time we come to the Sonoma area. Now that he is wine educator at Wilson…well, that was even more of a reason for us to go there.

Lest you think the owners are hands-off investors in a winery vanity project, Diane Wilson has been winemaker at Wilson Winery since its inception. Founded in the early 1990s, the property’s history goes back a lot farther than that, with the winery facility operating in a restored and modernized century-old barn. The Wilsons are also growers in the Dry Creek Valley, naming their vineyards first after their children and later ones after their parents. Wilson Winery has nine estate vineyards as well as sourcing grapes from other high quality growers.

Diane’s winemaking skills were evident from the beginning as even with no formal training her wines immediately began racking up the accolades and awards, a trend that continues to this day. And she makes a lot of different wines at Wilson Winery.

As I said, a lot of different wines, mostly vineyard designate Zinfandels with a few Petite Sirahs and others mixed in for good measure. The order form lists a couple dozen or so wines to choose from. With so many delicious choices, it was really hard to pick favorites, but my notes indicate that I especially enjoyed the 2014 Botticelli Zinfandel, the 2013 Molly’s Reserve Petite Sirah and the 2013 Sydney Petite Sirah.

Diane also designates certain Zinfandel as “barrel select”, four, as a matter of fact. While they’d be considered for most of us as special occasion wines, the 2013 Diane Marie Reserve and the 2013 Victoria Johannah Reserve [the two we tasted] were both amazing full-bodied representatives of Zinfandel and worthy of a place in your cellar.

Wilson Winery

1960 Dry Creek Rd

Healdsburg, CA 95448

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.

Wine 101ers Get: AUSTRALIA UP CLOSE Part One

June 9, 2017 by evebushman Leave a Comment

With a geographical size similar to the US and distinct climates, soils and terroirs, its no surprise that Australia boasts an array of wine styles, regions and grape varieties for you to experience.

This was an intriguing teaser to a recent Australian wine event I attended. I went in knowing very little about Australian white wines so I signed up for their seminar, and then knew I would enjoy the walk around tasting to get my fill of the wines I was more familiar with: Shiraz, Cabernet Sauvignons and many Bordeaux and Rhone blends.

SEMINAR – White Wines: Unique Expressions of Australian Riesling, Semillon and Chardonnay

Australia is blessed with regions and climates that can produce truly world-class wines from the noblest of vines. Discover the many exciting expressions of Riesling, Semillon and Chardonnay being produced across Australia’s diverse wine regions. Presented by special guests and winemakers, and moderated by Wine Australia.

Our Seminar Panelists

Fahara Zamorano – Head Sommelier, Gwen LA; Matt Kaner – Owner, Bar Covell & Augustine; Kyle Meyer – Wine Exchange; Bruce Tyrrell – Tyrrell’s Wines; Jeff Burch – Howard Park Wines; Jeff McWilliam – McWilliam’s Wines; Mark Davidson, Wine Australia (Moderator).

Seminar Wines – Flavors and Aromas separated by ;

Tyrrell’s Vat 1 Hunter Semillon Hunter Valley 2011 – Green apple, pineapple lemon zest, Mandarin orange and white pepper all on the nose; with lemon-lime, bruised apple and a medium acidity on the palate. 90 Eve pts.

Brokenwood ILR Reserve Semillon Hunter Valley 2009 – I smelled apple, pear, fresh lemon, pears in light syrup; then tasted bright and tangy fresh fruit – same as those I found on the nose. 90 Eve pts.

Ashbrook Estate Semillon Margaret River 2015 – Perfumy aroma, then bruised yellow apple, cream and a pale hint of cinnamon; viscous on the mouth, as well as slightly paler fruit and a long finish. 90 Eve pts.

Silkman Estate Semillon Hunter Valley 2015 – Lemon, toast, grapefruit and unsalted butter on the nose; followed by tart apple and limeade on the palate. 90 Eve pts.

Pewsey Vale Contours Riesling Eden Valley 2011 – Fruit cocktail, green grass to yellow hay, floral and bright; that same bright quality came through on the taste as well as lemon, grass, acidity, bone dry. 90 Eve pts.

Grosset Polish Hill Riesling Clare Valley 2016 – Bright aromas of pears and kiwi fruit; followed by lemon, orange and steel on the palate. 90 Eve pts.

Frankland Estate Isolation Ridge Riesling Frankland River 2015 – Green apple, crushed green leaves and a whiff of orange on the nose; the palate was very sharp citrus fruit: lemon and orange, a slight viscosity and a long dry finish. 90 Eve pts.

Pressing Matters R9 Riesling Tasmania 2015 – My favorite of all the white wines I tasted with aromas of sweet orange blossoms, apple pie and a bit of cream; then came a slightly sweet and lingering fresh lemon-lime fruit on the mouth. 91 Eve pts. (All of the Riesling shared the same bone dry quality, except this expression from Tasmania.)

McWilliam’s 842 Chardonnay Tumbarumba 2013 – Fresh oak, honey, barnyard, earth, citrus, butter and white pepper on the nose; then the taste was tart, some oak and apple. 91 Eve pts.

Moorooduc Estate Chardonnay Mornington Peninsula 2012 – Earthy, dried apple, butter, clove and steely; then bruised apple, tart with medium acid. 90 Eve pts.

Howard Park Miamup Chardonnay Margaret River 2015 – Toast, lemon, cream, and a general feeling of being in a sweet floral garden; the flavors were bright, tart and citrusy with a medium acidity and long finish. 89 Eve pts.

Shaw + Smith M3 Chardonnay Adelaide Hills 2014 – Creamery butter, lemon and green fields; then that same lemon on the mouth, but light, and a leaner acidity. 89 Eve pts.

What I Learned From Our Panelists and the White Wine Tasting

One of our panelists stated that if you remotely expect that a Semillon from Australia would taste like one from Bordeaux, France you would be dead wrong. If you thought that a Riesling from Australia would taste like its German counterpart you would be equally wrong. My tasting notes above probably express this.

Australia is considered a New World wine area, however, Meyer would like us to see their wines as truly old world, but with an edge. The vines are very old, the area is larger than Europe and Phylloxera has never hit them.

The 12 elite wineries in “Australia’s First Families of Wine” group have several criteria to meet including their dedication to promote Australian wine to the global market, 100% family owned and have to have at least a 20 year vertical.

Next week I will run part two of the tasting, the reds I got to try, on June 16 here on this blog.

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

Vintage Eve May 2013: The Wines of Calabria, Vino California 2013

May 23, 2017 by evebushman Leave a Comment

Below are my notes from Vino California’s Seminar One: “CALL TO CALABRIA, Discovering the Wines from the “Toe” of Italy’s Peninsula”, that I recently attended at the Skirball Cultural Center. I am sharing what I learned with readers as it fits the Wine 101 mantra: Learn by tasting, and if possible, have experts to lead you. Next week I will share the notes from a second seminar, “FROM LAGREIN TO NEGROAMARO, Exploring the Rare Varietals of Italy.”

Event Description

Led by Anthony Dias Blue, Editor-In-Chief of the Tasting Panel magazine, this seminar delves into the extraordinary wines hailing from the southern region of Calabria. Celebrating traditional Calabrian varietals such as Greco, Magliocco and Gaglioppo, this seminar will outline the unique features that make Calabria one of the premier wine regions of Italy.

Piero Selvaggio, owner of Valentino restaurant and Jonathan Mitchell, General Manager of Locanda del Lago restaurant, joined Blue on the panel.

Introduction

Blue began by saying that the people of Calabria normally drank all of their native Italian varieties and didn’t export their wine until recently. The area is on the tip of the boot in Italy and one of its first settlements.

The Greco grape, according to Blue, was one of the first brought into Italy by the Greeks. The Mediterranean diet also started in Calabria. The Calabrian wines match with Calabrian food – which is mostly seafood as three sides of the area is surrounded by water. It’s not an opulent Italian area, and they have been “eating nose to tail since the second century.”

One final note, Blue said all of the wines were inexpensive; the most expensive is maybe $35, most about $20.

Selvaggio said that these are wines for today, with medium bodies, a fresher style, and, in general, no further aging is needed. The mountain and sea region of the area produces simpler foods like goat and mutton, with seafood being “the blessing of the area.” A poor region, people often left it for other countries. There are no Calabrian restaurants in the U.S., according to Selvaggio, but they do influence the menus in our Italian restaurants. Of note, he said technically, the wines of Calabria will improve.

Tasting

Azienda Agricola Ceraudo Roberto Graysusi et. Arg. IGT val di Nieto 2011

Rich rose petals, Luxardo cherries, white pepper – a really rich nose. Acidic, cherry fruit and stems, palate drying, tingly finish. Mitchell suggested pairing with smoky meats. A favorite.

Statti Mantonico IGT 2010

A honey nose, ripe cantaloupe, deep color, mouth coating viscosity, pear/fruit salad. Selvaggio suggested this wine to pair with a light seafood pasta.

Azienda Agricola Biologica Santa Venere White Ciro DOC 2012

A steely, mineral, fresh cut grapefruit nose. Acidic and fruit forward with burst of yellow peach and lime. Selvaggio said this was indicative of the food and wine pairing found in the region, and it lends itself to a seafood Carpaccio, maybe with the addition of olives and capers. I was pleased with this one.

Le Moire SRL Mute DOC Savuto 2011

Obscure grapes were used in this wine per Blue. Dusty dark blue fruit on the nose. Astringent, dry, green pepper, dry/dark plums, palate drying finish. I wanted more fruit on the palate. Selvaggio thought it could stand up to pork or pasta with a good ragu sauce, due to tannins. Mitchell noted that the grape had a thick skin but the wine was not aggressively tannic. Blue thought it was charming. Everyone wanted cheese to pair it with.

Casa Vincola Crisera SRL Nerone di Calabria IGT 2008

Nice fruit-forward nose, plum, blackberry, somewhat candied. On the mouth it was tart, dark chocolate, cigar. Selvaggio thought that other than a robust fish, this would go well with Calabrian boiled meats – called bollito. Blue liked that the length goes on an on. Mitchell thought it would pair well with items from his restaurant menu.

Vintripodi Scilla IGT 2010

This wine is a three-grape blend. Brown edge, stewed mushrooms, mint, and plums on the nose. Dark cherry skins, astringent, blackish tannins. (There are 100 plus grape varietals in Calabria per Selvaggio.)

Cantine Viola Moscato Passito IGT Calabria 2010

Sugared apricots, nut fruit, honeysuckle, French toast and syrup. Honey coating, pears and peach in vanilla bean ice cream. (This was a rare wine per Blue.)

Dry Creek Valley Launches Exclusive “Winemakers in Conversation” Event Series

May 14, 2017 by evebushman Leave a Comment

Healdsburg, Calif. (PRWEB) – Winegrowers of Dry Creek Valley will follow up their 28th annual Passport event with the launch of a new event series called “Winemakers in Conversation.” The series is comprised of three different immersive experiences, “Zealous about Zinfandel,” “Cult Cabernets” and “Zintopia.” Each experience, which is designed for just 50 attendees, will feature four Dry Creek Valley winemakers, one winegrower, and will be moderated by a wine industry icon. All tickets are $125.

The Winemakers in Conversation events begin with a seated, classroom-style tasting in which the four winemakers will each share and discuss a cellar selection wine, contextualizing it within the characteristic qualities unique to Dry Creek Valley. After the panel, the event breaks into a social, open tasting format with eight food pairings and passed hors d’oeuvres.

The schedule is as follows:

Saturday, July 15, 2017 – 10:00a.m. – 12:00 p.m.
Zealous About Zinfandel at Quivira Vineyards and Winery

The first tasting in the series is moderated by San Francisco Chronicle Wine Editor Esther Mobley. Guests will take a deep dive into the world of Dry Creek Valley’s most historic grape, with Ridge Vineyards Winemaker John Olney, Pedroncelli Winemaker Montse Reese, Seghesio Vineyards Winemaker Ted Seghesio and Quivira Vineyards’ Hugh Chappelle.

Saturday, July 22, 2017 – 10:00a.m. – 12:00 p.m.
Cult Cabernets at Passalacqua Winery

The second tasting in the series is moderated by Virginie Boone of Wine Enthusiast. Guests will explore Dry Creek Valley Cabernet Sauvignon with winemakers Jennifer Higgins of Lambert Bridge Winery, Tim Bell of Dry Creek Vineyard, Ed Sbragia of Sbragia Vineyards and Jessica Boone of Passalacqua. Also joining the discussion is grower Ryan Petersen from Petersen Management.

Sunday, July 30, 2017 – 10:00a.m. – 12:00 p.m.
Zintopia at Preston Vineyards

The final tasting in the series is moderated by the Chef and Author John Ash, the father of wine country cuisine. Guests will savor fine examples of Dry Creek Valley zinfandel from winemakers/owners Erik Miller of Kokomo Winery, Clay Mauritson of Mauritson Wines, Joe Healy of Bella Vineyards and Wine Cave and Lou Preston of Preston Farm and Winery. Chef Ash will be crafting pairings for this event, utilizing ingredients from Preston Farm.

Getting here:
Dry Creek Valley is located in the heart of Sonoma County, just 15 minutes from Sonoma County Airport (STS) and 70 miles north of San Francisco and Bay Area international airports SFO and OAK. Direct flights into STS are available on Alaska Airlines from Los Angeles, San Diego, Seattle and Portland; visitors on these flights can check a case of wine for free on their flight home. American Airlines flies from Phoenix Sky Harbor (PHX) to STS. A complete list of lodging options can be found at http://www.drycreekvalley.org.

Tickets can be found at: drycreekvalley.org/events/winemakers-in-conversation

About Winegrowers of Dry Creek Valley:

Dry Creek Valley is a premium winegrowing region in northern Sonoma County, California, anchored by the charming town of Healdsburg. Winegrowers of Dry Creek Valley® (WDCV) is a 501c6 non-profit trade association of over 60 wineries and 150 winegrape growers. Formed in 1989, the association represents a multi-generational family community of vintners and growers committed to growing high-quality fruit, producing world-class wines, and welcoming visitors to experience Wine Paired with Life®. Being good stewards of the land means that we are preserving the quality of our wines and the unparalleled beauty of Dry Creek Valley for future generations to discover. For more information, visit http://www.drycreekvalley.org.

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/

Perlis Picks: The Rhone Rangers Back Again [Part One]

April 29, 2017 by evebushman Leave a Comment

It doesn’t seem that long ago that we had the pleasure of the Rhone Rangers visiting Los Angeles at the Skirball Center last year. They came out to see us again recently, a little earlier this year than in the past, getting exposure to attendees and enthusiasts who weren’t able to attend last time. So American Rhone fans were provided with an earlier than usual jump on the wine event season as well as the opportunity to taste from some wineries who weren’t able to attend last year’s event, along with some of the usual favorites.

Photo courtesy Rhone Rangers Facebook.

In brief, the Rhone Rangers is an organization of wineries dedicated to wines made in the United States from grapes that have their origins in France’s Rhone Valley. Some of the better known grape varieties are Syrah, Grenache and Viognier, but there are almost two dozen in all. For my wife Karen and me, American Rhone wines are without a doubt favorites of ours [along with Zinfandel, which I just can’t help mentioning] and make up the majority of our own wine enjoyment.

[Speaking of American Rhone, Patrick Comiskey was on hand to autograph copies of his definitive book on the topic during the grand tasting portion of the latest Los Angeles event.]

This year’s event was at a new location, Civic Center Studios in downtown Los Angeles. This central location was selected to help attract more attendees in general as well as more “millennials and hip somms” as explained to me by one of the participants, which makes a lot of sense as they are the future of wine consumption, after all.

This is the kind of event that I recommend going “all in” on if you can, taking advantage of the seminar as well as early VIP entrance to the grand tasting. [VIP status also got you access to the VIP lounge.]

[As I typically request when writing about grapes of French origin, please excuse my eschewing of accent marks, etc.]

The seminar this year was dedicated to pink wines. Titled Rhone-n-Pink, its timing was perfect for the start of spring and heading into the warmer months.

Moderated by Dan Fredman, these were the panelists and the wines they were pouring and discussing:

Andre Murray, Andrew Murray Vineyards [Los Olivos, CA], 2016 Esperance Rose [Cinsault].

Amy Butler, Ranchero Cellars [Paso Robles, CA], 2016 Galaxie Rose [Carignane].

Erich Fleck, Lone Madrone [Paso Robles, CA], 2015 Mourvedre Rose.

Larry Schaffer, tercero wines [Los Olivos, CA], 2016 Mourvedre Rose.

Randall Grahm, Bonny Doon Vineyard [Santa Cruz, CA], 2013 Vin Gris Tuile

Victor Abascal, Vines on the Marycrest [Paso Robles, CA], 2015 Grenache, Mourvedre, Syrah rose blend.

A pretty stellar panel, representing both Santa Barbara County and Paso Robles, along with Randall Grahm to represent the rest of the known universe. [Seriously, no disrespect intended. Randall is probably the winemaker most responsible for my own love of Rhone varietals – I have a signed poster of the 1984 Le Cigare Volant hanging on my wall like a teenager worshipping a rockstar – and without people like him pushing the envelope the wine world would be a much poorer place – definitely more boring. It was really a kick in the head to have Andrew Murray on the panel with him, because after Randall it was also Andrew who really fueled my Rhone interest many years ago.]

Who would have thought that such a seemingly simple topic would have produced such lively discussion? Did the winemaker go for a dark color or light color or maybe didn’t care about the color at all? Were the grapes picked specifically for rose or was the juice used the result of the saignee method [bleeding off the juice from grapes so the remainder can be used for a more concentrated red wine]? Should the wine be a “porch pounder” meant to be consumed as a quaff or should it be as attention getting as any red wine?

And of course, there was Randall’s wine which was, not surprisingly, the outlier of the six, literally solarized, sitting outside in carboys for nine months.

At the end, there were two main takeaways for me. 1. The white zin backlash is still evident as related by these producers of pink wine; it is hard to get people to even taste the stuff. And 2. Regardless of the winemaker’s philosophy of managing color and complexity, the end result still better taste good.

Next week: the Grand Tasting

Vines and Van Gogh

April 26, 2017 by evebushman Leave a Comment

San Diego, CA (PRWEB) – What: Save the date! The Balboa Park Cultural Partnership is delighted to announce its newest event: The Vine Affair. A stylish celebration of wine, art, beer, spirits and food pairings accompanied by music from Italian opera to jazz.

When: Friday, June 2, 2017, 6:00 – 10:00 pm

Where: Attendees will progress to six of Balboa Park’s museums while enjoying unique art installations, live music, wine and wine education. Participating locations include the San Diego Art Institute, San Diego Museum of Art, the San Diego Model Railroad Museum, Fleet Science Center, San Diego History Center and the Balboa Park Conservancy presented by the Prado restaurant.

Cost: Tickets are on sale now. Limited tasting—$50, unlimited tasting—$65, VIP—$100, designated driver—$35.

For more information, visit our website, or follow us on Facebook, Twitter, & Instagram

About Balboa Park Cultural Partnership
Balboa Park Cultural Partnership is a nonprofit organization through which 28 arts, science and cultural institutions in Balboa Park collaborate to achieve shared goals. By helping these groups achieve greater organizational efficiency, innovation and excellence, it seeks to contribute to the vitality and sustainability of Balboa Park. For more information visit http://www.bpcp.org.

Vinitaly International Academy partners with China’s Leading Liquor Supplier

April 3, 2017 by evebushman Leave a Comment

CHENGDU, China, PR WEB – On the agreement, the general manager of 1919’s purchasing subsidiary, “Shanghai 1919 Global procurement CO., LTD”, Andrew Tan comments: “We chose Vinitaly International as our partner as they are the leaders of Italian wine in China. I can tell Vinitaly is always looking for innovative and useful tools to foster b2b connections. They were the first to set up the Italian wine pavilion during the ‘International Wine and Spirits Show’ in Chengdu. This partnership with 1919 and the fabulous Gala Dinner with Italian wine producers celebrate Vinitaly’s long-lasting commitment to Chengdu and we are looking forward to what future collaborations will bring.”

The 1919 O2O platform numbers over 1,000 physical stores in 500 cities in China, being present also in every Chinese province. The 1919 is the largest O2O open platform for wine and spirits and the third biggest liquor open platform next to Tmall and JD, attracting more than 1500 well-known brands (e.g Maotai, Wuliangye, Luzhou Laojiao and Penfolds) to join. In November 2015, 1919 announced its strategic merger with GJW.com. On the Singles’ Day 2015 (also known as Double 11), the sales volume of 1919 was 157 million, ranking it first in the industry. In 2016, Double 11,1919 won the first line of liquor sales, with overall sales of 451 million.

The focus of the agreement between Vinitaly International and 1919, this time, is on the most innovative ways of distribution, relying on traditional distribution, on online distribution, and on distribution through App. At the core of it, are also over 100 distributors orbiting around 1919 that will meet Italian wine producers and importers to exhibit in Chengdu from 19 to 22 March during Vinitaly Chengdu.

To celebrate this new partnership, Vinitaly Chengdu’s fourth edition will include a fabulous Gala Dinner as one of the most important events of this year’s edition. On March 20th in the evening, Vinitaly International Academy and 1919 will join forces at the elegant Intercontinental Hotel in Chengdu. The guests of honor for this fabulous event will be Italian wine producers and Chinese importers. The dinner will feature specialty Chinese food — Chengdu being one of the food capitals of China and the second most visited city by Chinese food and wine tourists according to the latest study by e-booking travel agency C-trip.

Chengdu is also the capital of the Sichuan province and is mentioned several times in Marco Polo’s travel book Il Milione (The Milllion). At the dinner, 40 producers and 100 distributors will seat together divided up in 20 tables with ten people per table. At every table, two Italian wine producers will showcase their wines to the Chinese distributors. This dinner will be the perfect occasion to combine the excellence of Italian wine with that of Chinese cuisine.

Stevie Kim, Vinitaly International’s managing director states: “This isn’t the first time 1919 has appeared on our agenda. Andrew Tan, Managing Director of Shanghai 1919 Global procurement CO., LTD, highlighted the importance of an effective logistics system in the successful on-line/off-line business, 1919 at our Vinitaly showcase wine2wine Asia last year. At the time, Mr Tan revealed that an average of just 60 square meters of retail space with 600-700 wine labels, 1919 can deliver a bottle of wine, chilled, within 19 minutes in 500 cities throughout China. Today, they are present with over 1,000 stores, in 500 cities distributed throughout all provinces. The projected growth for 1919 is exponential and 1919 seems to be a solid choice for us to extend the knowledge of Italian Wine through our Vinitaly International Academy and we are honoured.”

Vinitaly Chengdu will take place for the second year in the Shangri-la Hotel with a more numerous representation compared to 2014. In that year, Vinitaly International had made its way back to China to attend Tangjuhui, the most important week for wine and spirits distribution in China, in an event that took place in the Kempinski Hotel, the temple of wine distribution and import in China. Last year together with partners Shenzhen Pacco Cultural Communication who devised the Kempinski Hotel showcase, Vinitaly International decided to open up a new chapter at the Shangri-La Hotel for four days of B2B quality events with fine wines and wine education.

This year three Vinitaly International Academy seminars will take place, starting from the inauguration, a masterclass dedicated to wines such as Brunello and Amarone with Vinitaly International Academy’s Italian Wine Expert Jinglin Zhang.

Vinitaly International is committed to put education at the center, and the b2b aspect at the service of Italian wine to help it find a main role in a difficult market.
The agreement between Vinitaly International and 1919, the Chinese leaders in distribution, signed on March 10th marks the beginning of future collaborations. Retracing Marco Polo’s Silk Road, 1919 will also be present beside Vinitaly International in Verona on April 8th for OperaWine and a special session dedicated at Vinitaly on the 10th of April. The collaboration will continue also in May in China.

About:

Veronafiere is the leading organizer of trade shows in Italy including Vinitaly (http://www.vinitaly.com), the largest wine and spirits fair in the world. During its 50th edition Vinitaly counted more than 4,100 exhibitors on a 100,000+ square meter area and 130,000 visitors from 140 different countries. The next edition of the fair will take place on 9 – 12 April 2017. The premier event to Vinitaly, OperaWine (http://www.operawine.it) “Finest Italian Wines: 100 Great Producers,” will unite international wine professionals on April 8th in the heart of Verona, offering them the unique opportunity to discover and taste the wines of the 100 Best Italian Producers, as selected by Wine Spectator. Since 1998 Vinitaly International travels to several countries such as Russia, China, USA and Hong Kong thanks to its strategic arm abroad, Vinitaly International. In February 2014 Vinitaly International launched an educational project, the Vinitaly International Academy (VIA) with the aim of divulging and broadcasting the excellence and diversity of Italian wine around the globe. VIA this year launched the second edition of its Certification Course and today counts 55 Italian Wine Ambassadors and 6 Italian Wine Experts.