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/

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

Vintage Eve Circa May 2013: “It’s Just Wine” Said the Client to the Consultant

May 2, 2017 by evebushman Leave a Comment

When my associate/partner/friend Michael Perlis successfully got me to agree to take on consulting clients (yes it took awhile) my only concern was that I didn’t want to do any less wine writing. So, instead, after every pitch we made was accepted, I gave up some of my non-wine writing gigs.

I knew that I had to give up something I didn’t need to do in order to do something that would be more profitable. Now the challenge would be, could we get our own clients to see things this way too?

It was obvious to us that anyone who wanted to hire a consultant needed some help. A client would tell us what they want accomplish, we would do a study of their business, and then come back with our proposal.

Some clients said yes to everything; they were not on the edge of losing their businesses, and we were only there to market a well-conceived plan. This has been the case with the wine fests we have assisted in marketing.

However, other businesses, such as wineries and restaurants, called us in for help that required them to give up something to do something new. Much like I did.

And we could also see that those companies, like a marriage on the verge of a break-up, waited a long time before calling in a counselor. And their immediate reaction to our proposals, well, they were like a knee jerk kick to our stomachs.

Our proposals (which is a timeline of changes we wanted to make before bringing in new customers) are made to help insure that a new customer would return. These clients had a habit of just checking off the items at the end of the proposal.

This is a very shortsighted way of “Give me the reward now and it’s enough.” And, if I can go back to the marriage counselor scenario: One visit with a counselor is going to straighten out years of a miss-managed marriage?

We think not. There is a difference in marketing and consulting; and the consulting has to come before the marketing. If that’s not what you are looking for, you are not looking for us.

If your model isn’t working – listen to what we are trying to do to change it. Whether it’s training a restaurant staff on wine service or changing a hard-sell approach in a winery, this is why you hire us to consult, then market.

Which brings me to the title of this column. One client, exasperated with me as I quoted negative Yelp reviews, wine pricing, management techniques and basic branding said, “It’s just wine.”

That three-word sentence really got me thinking.

If your business is wine know this: There are reasons, beyond common business logic, why people drink wine. We can’t even go total screw cap because of the “romance” of popping a cork. Wine drinkers are not like beer drinkers; give us a nice crystal glass to taste from. Don’t hold my bottle of wine between your thighs as you retrieve the cork. Don’t open my bottle of wine behind the counter. Don’t serve yourself a sample of my wine unless I offer it to you.

And from there I’d add more: Don’t pitch me anything if I didn’t ask for it. If I said yes to a taste, that’s a taste. Wait for me to ask for more. No one wants to dine in a restaurant or taste at a wine bar where the staff has an agenda. If I wanted to buy a timeshare I wouldn’t sit in for the 90-minute or more sales pitch, I’d just buy it.

Play nice, don’t bad mouth other wineries or restaurants. Ventura and Santa Barbara Counties have done a lot to market their wine trails. Each winery is vested in return business and having each winery look good. And wine people like to “shop” at more than one winery when out for a day of tasting – these trails get that, and so should you if you want to see growth.

Michael, when I told him about this conversation said, “Our new slogan is IAATW. It’s All About The Wine.”

We aren’t selling cars. We are selling wine. Take a lesson from Clos Pepe winemaker Wes Hagen, “The perfect meal is 33 percent wine, 33 percent food and 33 percent company. I’d rather drink shitty wine with this group than the best wine in the world with a bunch of d—-.”

Yes, I could go on, but you’d have to pay us. And we don’t work with d—- either.

15TH ANNUAL SAN FERNANDO VALLEY FOOD & WINE FESTIVAL, MAY 13, 2017

April 19, 2017 by evebushman Leave a Comment

THE LOS ANGELES MISSION COLLEGE (LAMC) FOUNDATION HOSTS 15th ANNUAL SAN FERNANDO VALLEY FOOD & WINE FESTIVAL

Theme – “International Cuisine”- Fundraiser at Los Angeles Mission College Supporting Student Scholarships

SYLMAR, CA – The Los Angeles Mission College (LAMC) Foundation will be hosting the 15^thAnnual San Fernando Valley Food & Wine Festival on Saturday, May 13, 2017.

This signature event raises crucial funds for our scholarship programs which provides a local financial support system for students and has awarded more than $100,000 in scholarships, thanks to the success of events like this. It will be an exciting and fun-filled day to include exquisite cuisine prepared by our award-winning Culinary Arts Institute, wonderful wines, a silent auction, live entertainment and much more!

Mayor Eric Garcetti has personally confirmed his attendance. We expect many other civic and community leaders to attend and so should you!

“San Fernando Valley Food & Wine Festival is a yearly must-attend event for the San Fernando Valley.”

This year’s Annual Food & Wine Festival is expected to draw hundreds of guests in the beautiful Los Angeles Mission College Culinary Arts Institute Building on the afternoon of May 13 from 4:00 PM to 8:00 PM.

With a theme of “International Cuisine” attendees will enjoy cuisine from around the world, pared with wines to complement each dish. In addition, we will be hosting a silent auction, pastry pavilion, and live entertainment provided by local artists.

Meet our amazing faculty and staff of master chefs, including Culinary Arts Department Chair, Chef Louis Eguaras. His past experience includes: Executive Chef of Presidential Culinary Services; Author of bestselling book “101 Things I Learned in Culinary School,” and former White House Chef at Camp David Presidential Retreat and The White House.

General admission tickets are $65 and VIP tickets are $150. All tickets will include a beautiful souvenir stemmed wine glass to commemorate the event.

VIP tickets will include: Lanyards which allow entrance into the VIP lounge area; A private tour of our state-of-the-art kitchens in action; autographed copy of Chef Louis Eguaras’s bestselling book “101 Things I learned in Culinary School.”; special foods to be served in VIP area only one hour before the admission of the general public; select champagnes served in VIP area only

To purchase tickets, please visit http://sfvfw.com/ or call: 818 364-7600 ext. 7111

About the Los Angeles College Foundation: The Los Angeles Mission College Foundation is the support arm of the college, made up of community members and civic and business leaders. The mission of Los Angeles Mission College Foundation is to raise funds and provide stewardship for funds already raised, through annual scholarship drives, special events, grant applications and business partnerships. Our goal is to provide a local financial support system to needy and deserving students entering and continuing their education at Mission College. Our vision is to improve the quality of life in our community by providing support for individuals from diverse backgrounds to pursue quality accessible educational programs and services.

Announcing A New Way to “FlyWithWine”

January 14, 2017 by evebushman Leave a Comment

Napa, CA (PRWEB) – FlyWithWine, the leading retailer of safe and secure wine travel luggage, announces the concierge same day/next day delivery program in Napa/Sonoma. Solving the problem of worrying how to ship wine home safely and avoiding high-priced shipping costs, FlyWithWine’s VinGardeValise® is a wine enthusiast’s dream. It is well-built, easy-to-roll luggage that comes in 8 and 12 bottle capacities. If you are not carrying a full case, then you can pack clothes or other items too. The best part is that you or your local concierge can have the suitcase sent directly to your home, hotel room, or Air B+B.

Anyone who travels with wine knows how difficult and expensive it can be. FlyWithWine’s VinGardeValise® offers ultimate reusable protection, convenience, and versatility. Easily and safely transport your wine anywhere you want to go. Fully packed, it typically weighs between 43-50 lbs, staying under airline limits. It also conforms to all applicable TSA, FAA, and airline luggage standards.

“Being someone who regularly travels the world with wine, I know how frustrating it can be to get stuck with expensive shipping costs and no guarantee on ensuring the integrity of your wine. The first time I used my VinGardeValise, I knew I had to share it with the world. Our free same-day delivery service in Napa and next day in Sonoma, and free ground shipping in the continental United States, allows us to do just that. Don’t take my word for it, try it yourself and let your senses be your guide.” Ron Scharman, CEO FlyWithWine.com.

The removable wine cavities are especially designed to hold a combination of bottles of almost any shape. The suitcase includes a special Burgundy shaped cavity and a Bordeaux cavity that has removable “shoulder” pads to ensure a snug fit. From Champagne to Riesling, you’ll never have to worry about the safety of your bottles. In addition, there are optional special inserts for magnums, wine glasses, and custom needs.

Thoughtfully designed, FlyWithWine’s VinGarde Valise® is the most versatile suitcase your wine lover will ever own.

Buy online http://www.flywithwine.com/products/vingardevalise and get free same-day/next day delivery in Napa/Sonoma and free shipping to any location in the continential United States.

Contact: info(at)flywithwine(dot)com

Recap:
WHO – FlyWithWine.com
WHAT – FlyWithWine’s concierge network same-day delivery of the VinGardeValise® – The world’s first suitcase designed exclusively for transporting wine
WHEN – Available now on FlyWithWine.com
WHERE – Available in The United States and Canada
HOW MUCH- 12 Bottle suitcase – $269 plus tax. 8 Bottle suitcase – $199 plus tax. *Shipping is inclusive for all orders in the continental United States
—
About FlyWithWine
FlyWithWine is the leader in superior wine travel luggage. Operated by a group of wine enthusiasts who live in Napa and travel around the world, we are inspired by solving the complications involved with transporting wine safely and securely. By combining style and stability with a durable design, wine enthusiasts can transport their wine safely by plane, train, automobile, jet ski, boat, hang glider, submarine, gondola, motorcycle, bicycle, scooter, and more. (Please travel safely).

Vintage Eve Circa Oct. 2012: The TPC/West Ranch Art & Wine Gala, Part FIVE

December 27, 2016 by evebushman Leave a Comment

The cool breeze off the golf course, highlighted by a setting sun, tickled cocktail-attired guests from the backs of their ankles up to the napes of their necks. Soft conversation paired with Champagne and wine, pens were plucked up to bid on silent auction items and assorted tray passed canapés, a seafood bar on ice and lamb lollipops were eagerly enjoyed by all.

The scene was set.

In 2005 the Joe Ranft/Alumni Scholarship Fund at Cal Arts was first endowed by Nancy and Dave Bossert in memory of their friendship with Ranft, and the talented contributions he made in his lifetime to animation, before losing his life in an automobile accident. In this, the fifth incarnation of the Art and Wine Gala, Ranft, who spent his career as a story artist at Disney, was once again honored by many art-minded former colleagues, friends and guests.

Other charities that were to benefit from the evening included the Santa Clarita Ballet Company, The Canyon Theatre Guild, the Performance-Composition Program, the Santa Clarita Master Chorale, Culinary Arts Department at College of the Canyons and PAC K-12 Arts Education Outreach.

Over the past four years the Art & Wine Gala has given over $225,000 in grants and scholarships to the arts in Santa Clarita.

Co-Chairs this year included Dave and Nancy Bossert, Cheri and Don Fleming, Guy LaLarge, Larry Mazzeo, Greg McWilliams, Michael Young, and Howard Green. Once again, Michele Reckon-Golden was the event’s incredible producer.

The evening was generously sponsored by Underwriter’s Laboratories.

Dave Bossert, as our evening’s emcee, opened by thanking all of the people that had contributed to the success of the Art and Wine Gala that evening, and in past years. Then he seemed to take special pleasure in introducing two-time Oscar winner songwriter Richard M. Sherman – famous for his work in “Mary Poppins”, “The Jungle Book” and “Chitty Chitty Bang Bang” – and his wife, Elizabeth, as the honorary co-chairs.

Sherman’s duty as co-chair, and a thrilling surprise to most of the guests, was that he was prepared to perform.

Sherman wowed

Sherman casually took a seat at the piano bench and began singing Disney tunes such as “Chim Chim Cher-ee” and “A Spoonful of Sugar” from Mary Poppins, and “I Wanna to Be Like You” from Jungle Book – to which the audience gladly joined in with him singing along each time. Cell phones snapped photos and videos. When he finished his set the audience stood and applauded his talents, so many decades in the making.

What Art-Minded Guests Said

TimBen Boydston: “Dave is an angel, every year he has made the Canyon Theatre Guild a recipient.”

Cheri Fleming: “This is the most elegant and beautiful event in the Westridge and Santa Clarita areas. TPC is an amazing jewel in our community. Here we celebrate friends, wonderful food, amazing wine and the arts. Couldn’t make a more perfect night. I would just like to thank the artist that painted the full moon for us too.”

Don Fleming: “None of this would be possible without Dave Bossert, Cal Arts and the relationship with Disney – all of which is a treasure in our community.”

Greg McWilliams: “Dave Bossert puts on the greatest, most elegant event in the Santa Clarita Valley – and not a single dollar goes to administrations fees.”

Vanessa Wilk: “This is one of our favorite events. To support the arts is a great cause, and with wonderful food and wine. Chef Otto and Guy Lelarge deliver a one-two punch when it comes to pairing a phenomenal experience.”

Guy Lelarge: “In past years I provided wine from Spain and France, this year, except for the Champagne, everything is from California!”

Katherine Lauffer: “To see a bunch of grown ups singing Disney songs was priceless.”

Jennifer Haberer: “I loved the panoramic view during the reception. The weather – perfect and the ladies – elegant.”

Larry Mazzeo: “I’ve been a co-chair for every year of this event that benefits our arts community – specifically Cal Arts. All of the organizations are well-deserving of the support we give them,” And then Mazzeo joked, “Plus, the food and wine aren’t that bad either!”

Darlene Gandara: “It’s a first class event. Best food, best wine and the best creative minds. It’s awesome to be ‘in’ the arts and that’s where our money goes. It’s not just food and wine, it’s a specific donation to the arts.”

Robert Gandara: “Three words: Beautiful, wonderful and honored. Honored to be supporting the arts.”

The Auction

Among the many wine and art pieces paired together in lots for auction included hand sculpted pottery, limited edition chiarographs, cult Napa Cabernets and Chardonnays, Sonoma Pinot Noirs, rare photos, limited edition Beatles memorabilia, Spanish wines, signed original works, hand thrown wine glasses, vintage Charlie Brown signed and numbered screen prints, magnums, original framed paintings, rounds of golf, photographs, Champagnes, White Burgundies, Rhone varietals, Bordeaux, Sauternes, numbered Disney limited edition prints, diamond jewelry, hand embellished canvas prints, Dining with Roy P. Disney and…your very own theme music donated and composed.

Meeting Three-Time Scholarship Winner Julianne Lajac

I was seated next to Julianne Lajac, now in her third year of her masters program at Cal Arts with the help from the Art and Wine Gala. For tonight she had donated a piece of art that she had created in her advanced scenic painting class, as the “Big Head Project”. It was a piece that everyone noticed as they entered TPC that evening, for its size (4’ by 6’), its subject (“Sorrowing Madonna”) and its utter flawlessness.

I learned that scenic artists are needed for theatre, film television and theme parks. At the moment Julianne was enjoying an inflatable painting class – the kinds of inflatables seen at a Macy’s parade.

Table Sponsors

(as of press time)

Supervisor Michael D. Antonovich, Los Angeles County, 5th District

B-2

Nancy and Dave Bossert

Duck Studios

Guy LeLarge and Helen LaPrairie

M3 Creative

Tracy and Greg McWilliams

Santa Clarita Ballet Company

COC PAC K-12 Arts Program

Williams Homes

CalArts Canyon Theatre Guild

City of Santa Clarita

Cheri and Don Fleming

Santa Clarita Master Chorale

Wine Sponsor

Valencia Wine Company

Artists and Special Thanks

Nancy Bossert

Marlee Bossert

Carla K. Buchanan

CalArts

Trevor Carlton

Coffee Bean & Tea Leaf

James Coleman

Collectors Editions

Diana Cusumano

Salvador Dali

Alice Davis

Marc Davis

Frederic

Frank DiGorio

Sheri and Roy P. Disney

Lisa Dunlap

Robb Dunlap

Harrison Ellenshaw

Peter Ellenshaw

Fast Frame

Richard Golden

Rodel Gonzalez

Gina Goodrich

Carl Gunther

Steve Gunther

Lauren Hart

Debbie Henson

Manny Hernandez

Michael Hirsh

Claude Hulce

Ignition

Ivy Day Spa

Cindy Jarasunas

Norma and Gerry Klein

Cora Lanzisero

Lasseter Family Winery

Tennessee Loveless

Lucille’s BBQ

Linda Bonita Lynch

Cristy Maltese

Lorelle Miller

Bill Morrison

Noah’s Bagels

Eric Poppleton

Laura Riggen

Ro,Ma Jewelers

Barbara Rog

Tim Rogerson

John Rowe

Jim Salvati

George Scribner

John Sedlar

Mark Shoolery

Spokes

Sprout’s

Starbucks

Allison Thompson

Trader Joe’s

Jenny Ulch

Jordan Ulch

Michael Winthrop

Aaron Wood

Valencia Pharmacy

Valley Crest Trees

Sandra Walker

Mark Watters

Ed Winquest

Michael Young

Julie Zajac

A special thank you to the volunteers as well.

Perlis Picks: Maré and the wineglass question

December 17, 2016 by evebushman 1 Comment

Recently, my esteemed publisher and good friend Eve Bushman wrote an article about her current pet peeves.

I think I was at least partially instrumental in triggering one of them.

One of the issues she raised had to do with restaurant customers whining about the adequacy of appropriate stemware for wine service. Her suggestion to the whiner was something to the effect of “get over it or bring your own glasses.” While Eve said that I was not the only person who has complained to her about glasses, we did just recently have the following experience…

We were dining at a reasonably nice restaurant, which shall remain nameless. The wine list had obviously been given some thought and it was well put together. But the wineglasses for the restaurant were essentially just nice stemmed water glasses. I asked Eve: “Why doesn’t [blank] have decent wineglasses to go with the effort he’s put into everything else in the restaurant?” Her reply was: “Why don’t you just bring your own?”

Admittedly, there have been times when I have done just that, although not in a while. Schlepping glasses is just not a lot of fun. Also, one of Eve’s pet peeves that she mentions in the article refers to wine snobs, and I don’t think there is much that make you look more like a wine snob than showing up at a restaurant with a bunch of Riedels. Although, yes, I have done it but I try to limit that to when the wineglasses are just totally unacceptable.

If you ask my preference, then I’d say I’d prefer all restaurants serve wine in large, thin Riedel or similar glasses. But once I get beyond that preference, then I look at context.

I’m going to digress now. Please bear with me for a few paragraphs.

I’ve been wanting to write about one of our favorite restaurants for some time and this is a perfect opportunity.

Maré on Melrose is…well…it’s an experience. Parking on Melrose can be pretty tricky so plan on using the valet or a car service. There is no direct entry to Maré. Instead, walk into Greenspan’s Grilled Cheese [Chef Eric Greenspan and his partners own both restaurants] and go to the back [be sure to say hi to the guys behind the counter]. Walk through the grilled cheese shop’s storage area and up a short flight of stairs. Finally open what appears to be a refrigerator door; you find yourself in a four-walled uncovered patio. Welcome to Maré!

According Chef Greenspan: “Maré is inspired by a European city by the coast…a little getaway to relax and share good food with good company.”

The menu is focused, with a heavy emphasis on seafood. Service is excellent, friendly and gracious. Karen almost always gets one of the seafood broths with pasta and a poached egg still in the shell – I usually steal the egg from her. There is also a whole branzino on the bone, a skirt steak and a half a dozen or so other regular menu items, as well as typically a few specials. We recently had a sweet potato gnocchi that was nothing short of amazing. The few desserts are excellent as well and I definitely suggest you save room for at least one of them. I recommend this place very highly; it’s a good idea to go with a few or even several people to be able to share multiple dishes but the starlit sky also provides for a nice romantic atmosphere for a couple. It is a fairly small patio so reservations are definitely suggested. I admit I wasn’t sure I’d like this place but I thought I’d go once to check it out. We keep going back.

The wine list is fairly small. The wines offered aren’t ones I’m familiar with and I haven’t had an opportunity to find out how they are selected. We BYOB, although we usually order a glass of something white, pink or sparkling to start, or maybe even the sangria.

The wine glasses are essentially tumblers. I’m not talking Riedel O-series here, I just mean short wide tumblers. And you know what? In this setting, they work, they’re perfectly acceptable and they’re kind of fun.

Note that Maré recently opened a second location in Santa Monica, taking over the old JiRaffe spot. The ambience there is a little more upscale and the glasses match that. We like both places but we still prefer the Melrose location.

So, back to wineglasses. Once you get past that you’re not going to get high end stemware everywhere you go, then it should come down to context. So long as you’re not being served wine in little thimble-sized glasses, I think it comes down to the glasses fitting, at least, the ambience of the restaurant.

And to that guy who has an upscale restaurant who has spent a lot of time putting together a nice wine list, yeah, you still need better wineglasses.

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.

Paso 2016: Sextant’s 7th Annual Lobster Boil and MORE

November 4, 2016 by evebushman Leave a Comment

The culmination of my recent one-day turnaround trip to Paso was a hands-on Lobster dinner – as in my hands are still feeling a little rough while I type this out – at Sextant winery.

But let me start at the beginning. Wasn’t entirely prepared to crash the 7^th Annual Lobster Boil at Sextant Wines along with dedicated winery club members, though I thought I was.

After taking the winding drive up to the tasting room (thank you Uber for managing that) we were greeted at the doors, checked off a list, handed our wine glasses and proceeded to taste the 2015 Grenache Blanc and 2013 Windemere MacGregor Pinot Noir – both excellent examples of these varietals.

From there we wandered into a salon filled with happy sipping guests. We snagged seats in front of the fireplace while enjoying tray passed hors d’Oeuvres of Pulled Pork Tartlets, Butternut Squash Shooters and Grilled Cheese Bites – all while being poured more tastes of the Grenache Blanc and Pinot Noir.

After the 30-minute pre-event we were asked to descend a twinkle lit staircase down to where we were to have our meal created by Chef Nick Nolan from Society Cuisine. The view: giant pots of boiling water, heat lamps, tables set with red and white gingham napkins, bibs, and black personalized aprons to wear for the hands-on eating.

The meal also included wild Mexican prawns, corn on the cob, fresh cut Ocean Mist artichokes and fresh dug mini fingerling potatoes – and accompaniments such as homemade lemon aioli, cocktails sauce and drawn butter.

What fun! Shellfish flew everywhere as guests cracked into their lobsters. I had two men helping me: one that did my claws while the other instructed me on how to get that lovely lobster meat freed from its shell.

The fun was accompanied by the 2014 Santa Lucia Highlands Chardonnay, 2013 “Holystone” Zinfandel (my personal favorite) and the 2014 “Kamal” Cabernet Sauvignon (this was the wine that give them a good reason to join Paso’s growing Cab Collective) that was presented to members as a pre-release offering. Rules about fish and red wine be damned at this point, people drank what they liked and the shellfish was the better for it.

While we happily ate and drank we heard some news from winery owner Craig Stoller: Though the crush pad was full, room had to be made for this special dinner. The new winemaker Michael Fay – with a pedigree that included time at Cambria Winery and Duckhorn’s Goldeneye – new expansions, three estate vineyards and a tasting room in Edna Valley as well, were cause for celebration.

And though there was no room for dessert we couldn’t possibly call for our Uber without diving into a Granny Smith apple bread pudding with cinnamon anglaise and the 2013 “Passage” GSM – another pre-release shared. Over-sated, we reluctantly said our adieus.

About Sextant

The true essence of Sextant Wines is found in its roots.

With premier growing grounds along the California Central Coast, proprietors Nancy and Craig Stoller take great pride in planting clean certified Sunridge Nurseries ENTAV/INRA nursery stock. Allowing the rich terroir of the land to nurture the vines ensuring richness and unsurpassed quality which is honored by producing wines that reflect an uncompromised quality.

You can schedule a visit at their Edna Valley or Paso Robles locations here: http://www.sextantwines.com/Contact-Us/Tours–Tasting

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

Vintage Beacon Circa Feb. 2011, AV Party Rentals: My Savior in the Past and Future

November 10, 2015 by evebushman Leave a Comment

While my kitchen is going on month two of its remodel, it reminded me of the last time my kitchen was in total disarray. It started with my first holiday meal for both sides of my family and 20 pounds of potato skins that for some reason my garbage disposal couldn’t handle.

Remember, it was my first big meal.

My mother-in-law had told me to rent the items I would need to prepare a meal for two-dozen relatives. AV Party Rental, then, and in my mind now, was the only place to rent party essentials. So I got the whole tamale from them: Banquet tables, tablecloths, cloth napkins, silverware, plates, glasses, serving platters and serving utensils. I don’t even think I had enough wine glasses back then.

Fast forward to the day of cooking. Eddie watched me, although he’ll deny it now, send every scrap of every peeled potato skin down the drain. It stopped up. It backed up. During dinner I had to listen to everyone’s ideas on how to wash dishes for all two-dozen of them. “Take them outside and use the hose” and “Put them all in the bathtub and do it later” were the most memorable of choices.

(And NO ONE offered to take them home, wash and return, the idea I kept hoping for.)

And then my mother-in-law said, “Just do your best. Call AV tomorrow and see what they say.”

I called AV the next day and told them what had happened – that my guests wiped up everything the best that they could – and the AV employee told me to go ahead and bring them in. They would do me the favor and clean the dishes for me. I’ve never had to ask AV to do this for me again, but I will be forever grateful for their understanding, and for showing such compassion for my stressed out state – when they surely had enough to do.

So, fast forward again, this time almost 25 years later, and after finding Rusty Parr, the owner of AV Party Rentals on Facebook, I gave him a brief account of what he did to save my sanity and asked, what’s new at AV?

Rusty, fancy meeting you here, what kinds of basic services does AV party rental have for those that don’t know?

We rent just about everything and anything you can think of to host an event or party: “Everything from Teaspoons to Tents,” including tables & chairs, linen tablecloths and napkins, tents & canopies, and their accessories, flooring, heating, lighting, china & flatware, glassware, and serving equipment. We also carry audio/visual equipment, casino games, and children’s/carnival games.

What type of wine paraphernalia do you have for my peeps to rent for their big wine tasting parties? (The ones they will surely hire a sommelier like me to speak at?)

For wine tasting events, we carry glassware and china, linen of many colors, and serving trays. You just need the wine and the corkscrew.

How much time do I have to plan in advance to say, rent a slush machine (that I plan on filling with Margaritas) for Cinco de Mayo?

We recommend that you reserve the equipment as far in advance as possible. Although our inventory is quite extensive, there are items, such as Frozen Drink Machines, that we carry in limited quantities, which means that once they are all reserved for a single day, there are no more available.

How long have you been in business anyway? Is it a family-run shebang?

My father was involved in the rental business since 1973. We separated the Party side from the Equipment side in 1978, and have been AV Party Rentals since. I grew up in the rental business, but decided to make it a career in 1981, 30 years ago. It’s still a family business, run by myself, along with my sister Cathy and my brother Ryan. We still get input from our mom and dad, though, as “rental” never really leaves your blood.

Can I have a wine event in your building? The new one is so big!

The only events we have at our facility are for our company. We hosted a Chamber mixer when we first moved in 2001, in which we had about 800-1000 people. We also had our first “Holiday Open House” last November, which was also a big success. As far as letting someone host an event here, this opens up a great big can of worms. We would, however, entertain they idea of co-hosting an event that makes sense for our business, such as a wine tasting.

And, just to be covering all of the bases, do you rent other things besides party supplies?

In addition to the standard party equipment, we carry audio/visual equipment, event decor, generators and power distribution equipment, and guest items such as rollaway beds and highchairs.