Prestigious Wine Region Celebrates 20 Year Anniversary of AVA Status

August 1, 2021 by evebushman

The Sta. Rita Hills AVA, established in 2001, is located on the central coast of California in Santa Barbara County. The Sta. Rita Hills Wine Alliance is preparing to celebrate the 20-year anniversary of the AVA designation with a series of educational events planned for the weekend of August 12^th through the 15^th. The events will pay tribute to the first planted vineyard, Sanford & Benedict, as well as honor the founding pioneers of the Sta. Rita Hills AVA. The annual Wine and Fire celebrations will culminate with a Grand Tasting at the beautiful La Purisima Mission located just outside of Lompoc’s Santa Rita Hills.

Sanford & Benedict Vineyard, 135 acres, was planted in 1971 by Richard Sanford and Michael Benedict. Through research and development, they determined what wine grape varieties were best suited for the area. Earthy soils, containing large deposits of limestone and diatomaceous earth, to sandy loam, coupled with daily ocean winds that tunnel up the transverse valley from Point Conception create the perfect environment to grow Pinot Noir and Chardonnay.

Lafond Vineyards and Winery followed suit in 1972 but it was not until the early eighties that additional plantings ensued. Over the next 20 years approximately 1,100 acres were planted, predominantly to Pinot Noir and Chardonnay. In 1999 winegrowers began the pursuit of establishing the Santa Rita Hills as a distinctive growing region, and submitted their application in 2000 to the TTB to be recognized as an American Viticultural Area (AVA). Granted recognition in 2001 the rest is history, the region is currently planted to just under 4,000 acres of vineyards.

The 20 year anniversary weekend celebration will kick off Thursday night with a tasting at the first vineyard planted and winery established in the Sta. Rita Hills, Sanford & Benedict. The iconic vineyard offers stunning vistas of Fiddlestix and Sea Smoke vineyards. Ten producers will pour Sanford & Benedict vineyard wines ranging from current to library offerings.

Production of sparkling wine is on the rise in the region and Friday morning’s event will be an opportunity to meet some of those producers and sample the wines. Moderator Adam Lee will lead the discussion followed by a walk around tasting.

Friday evening the celebration continues at the beautiful Alma Rosa Vineyard as the Pioneers of the Sta. Rita Hills are honored La Paulee style. Richard Sanford was inducted into the California Vintner’s Hall of Fame in 2012 and was honored as Vintner of The Year for 2020 by the Sta. Rita Hills Wine Alliance will be one of 6 honorees.

Saturday morning’s event “Time in a Bottle” will delve into the aging potential of Sta. Rita Hills wines. Gregory Brewer, Wine Enthusiast’s Winemaker of the Year, will join 5 other long-time producers for this intimate event that will take place at Spear Vineyards and Winery.

The Saturday evening Grand Tasting at the stunning La Purisima Mission will be the finale of the Alliance events and will showcase 40 wineries, local farmers, caterers, and BBQ chefs for a taste of the Sta. Rita Hills.

Tasting Rooms will be welcoming Passport holders for a weekend of specials and wines.

For more details visit staritahills.com / Wine and Fire 2021.

The production of Cavas de Guarda Superior of the D.O. Cava will be 100% organic by 2025

May 24, 2021 by evebushman

Spain’s most exported Designation of Origin announces a turning point in sustainability as a result of its new regulations, the most demanding in the world for quality sparkling wines made using the traditional method.

The new Master of Wine, Álvaro Ribalta, moderated a pioneering roundtable focused on organic and biodynamic viticulture and oenology in Cava, a joint effort by D.O. Cava to “guarantee the conservation of the territory and the future of the sector for generations to come”.

Vilafranca del Penedès, April 2021 – The D.O. Cava has announced today that by 2025 the production of Cavas de Guarda Superior, a category of the highest quality that includes Cavas Reserva (minimum 18 months of ageing), Gran Reserva (minimum 30 months of ageing) and Cavas de Paraje Calificado (from a specific area and with a minimum of 36 months of ageing), will be 100% organic.

This milestone is the result of the demanding new regulations that the D.O. Cava has introduced, the most exacting standards in the world for quality D.O. sparkling wines made using the strict traditional method. With their enforcement, the D.O. Cava strengthens its qualitative foundations by committing to 100% organic, long aging, vineyards with a minimum age of 10 years, production limited to 10,000 kilos of grapes per hectare, mention of the year of harvest on the bottle, and rigorous traceability (guaranteed from grape harvesting to bottling).

All these controls aim to ensure the conservation of the territory and the future of the sector for generations to come, consolidating the growing trend of organic wine, which is also gaining more importance within D.O. Cava itself. Javier Pagés, president, confirms that “D.O. Cava is evolving. The number of bottles of organic Cava produced has now reached 13,780,711 units, 34.09% of which corresponds to Premium organic Cava.” He highlights the considerable effort of the D.O. in promoting organic production. “We know that both the consumer and the market are demanding it. This care and preservation of the territory is something with which we identify closely.”

The Cava D.O. towards organic production, for a more sustainable and environmentally friendly world

The D.O. Cava’s firm commitment to ecology and biodynamics was reflected at a recent roundtable discussion “The D.O. Cava towards organic production, for a more sustainable and environmentally friendly world,” moderated by Álvaro Ribalta Master of Wine.

During the session, in which five organic and biodynamic wineries from DO Cava took part, representing the wide range of the appellation, the most important aspects of ecology applied to the vineyard and winery were analyzed, from soil management to marketing, concluding that its benefits are extraordinary.

Special emphasis was placed on relevant issues already being actively discussed in D.O. Cava, such as the conservation and development of terroirs, biodiversity and landscapes, responsible water management, and the measurement and reduction of the carbon dioxide footprint or greenhouse gases that affect global warming. The benefits of using recyclable and compostable materials in both bottles and packaging (recycled paper, non-polluting inks and plant-based plastics, among others) were also addressed.

The speakers who brought their considerable experience and knowledge to the roundtable were Eva Plazas (Vilarnau oenologist), Mireia Pujol-Busquets (Alta Alella assistant manager), Salvi Moliner (Oriol Rossell oenologist), Marta Casas (Parés Baltà oenologist), Toni Cantos (Juvé & Camps oenology director) and Isabel Vidal (vine and wine sector spokesperson for the agricultural union, Joves Agricultors i Ramaders de Catalunya).

D.O. Cava, committed to origin, land and sustainability

With more than 60% of sales to the international market, Cava is the Spanish D.O. that exports the most wine: its 370 associated wineries are present in over 100 countries. The D.O. encompasses more than 38,000 hectares of vineyards and more than 6,800 winegrowers. Cava harmonizes perfectly with every type of gastronomy, and is made using the traditional method, with a strict commitment to origin, land, and sustainability.

Web: Cava.wine

Facebook: facebook.com/do.cava

Instagram: instagram.com/Cava.do/

Twitter: twitter.com/DO_Cava

YouTube: youtube.com/c/doCava

WENTE FAMILY ESTATES ANNOUNCES PROMOTIONS OF WINEMAKING TEAM

March 10, 2021 by evebushman

LIVERMORE VALLEY, CA – Wente Family Estates is pleased to announce the recent promotion of Elizabeth Kester to Head of Winemaking and Andy Lynch to Head of Quality. With a combined twenty-five years with Wente Family Estates, both Kester and Lynch are well-suited to take the organization to the next level in their new positions.

In the Head of Winemaking role, Kestler, currently overseeing all wine production activity, will extend her responsibilities to include more strategic alignment between viticulture, marketing and sales. In her new position she will bolster the already impressive Wente Family Estates collection of brands and guide the winemaking team into an exciting future.

Working with Wente Family Estates since 2010, Elizabeth’s many contributions have had a tremendous impact on the development of the core portfolio. Her efforts have resulted in over forty 90+ scores, the development of Wente’s phenolics program – which utilizes cutting edge technology and processes which promote innovation and excellence, and several new brands including Ravel & Stitch and Angels Ink. In speaking about her new promotion, Kester says, “I feel incredibly fortunate to work so closely with the Wente family and their remarkable estate vineyards in the Livermore Valley and Arroyo Seco AVAs. I look forward to taking on a new challenge and leadership role.”

As Head of Quality, Lynch will ensure all systems and resources address all aspects of quality, from the supply chain to the winemaking process, to the end consumer. Lynch will lead and drive continuous improvement with structured problem solving, lean methodologies, and industry best practices. Lynch will continue as winemaker for some of Wente Family Estate’s brands and wines.

Lynch joined Wente Family Estates in 2005 working in the lab and was promoted to Enologist and Winemaker in 2014. Since then, he has led the small-lot wine production for Wente Family Estates and collaborated with winemaking leadership on ideal strategies for fermentation, aging, and blending of the organization’s entire portfolio. “I am passionate about creating efficiencies and improving our craft year after year. I’m really excited about this new role because it will allow me to work with the team in a different capacity to achieve the long-term goals of the business while still allowing me to make wine,” said Lynch.

Kester works closely with COO and fifth-generation winegrower Karl Wente. Karl Wente guides the strategic goals and stylistic direction across Wente Vineyards and remains the lead winemaker of his family’s namesake brand. Remarking on the promotions, Wente stated, “We have a culture of promoting within our company, and we wanted to recognize the vital contributions of Elizabeth and Andy. They are grounded, centered, and incredibly talented.” Wente Family Estates is currently filling new winemaking roles. More information can be found at Linkedin.com/WenteFamilyEstates.

About Wente Family Estates
Founded in 1883, Wente Vineyards has been celebrated for its industry-wide contributions to innovation as the oldest continuously operated, family-owned winery in the country, now owned and managed by the fourth and fifth generations of the Wente family. The company portfolio includes Wente Vineyards, Murrieta’s Well, Hayes Ranch, Ravel & Stitch, entwine, Angels Ink, Unsullied, and Double Decker brands. The winery draws from certified sustainable estate vineyards in the Livermore Valley, San Francisco Bay, and Arroyo Seco, Monterey appellations to create an outstanding array of fine wines distributed in all 50 states and over 70 countries worldwide. In 2010, it joined the top 5% of California wineries that meet all three tiers within the Certified California Sustainable Winegrowing codes & designation. In 2011, Wente Family Estates was named American Winery of the Year by Wine Enthusiast. 2012 marked the 100th anniversary of the Wente family bringing Chardonnay cuttings to California from France. Today, the Wente clones of Chardonnay are the most widely planted in California.

Wente Family Estates is among the top 30 wineries in the United States from the standpoint of production and distribution. The winery has a brisk domestic business and a significant share of the export wine market, where the wines have enjoyed international acclaim for decades.
Located just east of San Francisco in the historic Livermore Valley, Wente Vineyards is recognized as one of California’s premier wine country destinations. In 2018, the winery took a leadership role in its longstanding mission to inspire employees and guests to make time for what really matters, as realized through Wente Vineyards’ best practices, outstanding wines, and wine country experiences. For more information, visit www.wentevineyards.com.

Starward Australian Whisky, Penfolds and Chocolate! Oh My!

March 5, 2021 by evebushman

Most of you know that Eddie and I are both wine and whisky fans, so we were thrilled to try a little Shiraz wine along with a lot of Australian whisky (all aged in wine casks) in a Zoom meeting via the Southern California Whisky Club:

Starward Tasting Room in Australia.

We are delighted to welcome David Vitale, the founder (and maker) of Starward Australian whisky, for a virtual Masterclass. Founded in 2004, in an airport hangar in Melbourne’s Essendon Fields, the Starward distillery has built a fine reputation over the years. Inspired by Melbourne’s foodie culture, Starward has developed a world-class, premium whisky that challenges people’s perceptions of what whisky can be. The distillery is focused on 3 things: whisky, culture and flavor. Starward has embraced its Melbourne roots, maturing almost all of their whisky in big, Aussie red wine barrels, and even Apera casks (basically sherry, except they can’t call it that). Although they have a foot firmly in the single malt world, they’re also not afraid to draw outside of traditional constraints.

From Vitale and Sean O’Connell, Starward Whisky Brand Ambassador:

Vitale said that “single malt is craft beer grown up” and he began his journey into scotch with Johnny Walker Black and Chivas as his “repertoire of whisky.”
All of their whisky hits their sweet spot at 3 years of age, there are no aging years shown on the bottles.
Water is added before aging, so they are aging the water, but it makes for a better product Vitale said.
Bourbon is the number one brown spirit in Australia.
If you want to know when their whisky is released you can register at their website (below) or check with Wally’s (also below).

The line-up (my tasting notes are in bold)

Penfold’s Bin 2 Shiraz Mataro (2017, South Australia) – The wine, with 14.5% alcohol was spicy and filled with dark tannic fruit, quite quaffable and a great palate cleanser before tasting all the whisky.
Starward Two-Fold (wheat + malted barley / red wine barrels) 40% ABV – No burn on the nose, sweet, kernel, buttercream chocolate, Bourbon like.
Starward Nova (red wine barrels) 41% ABV – Again, no nose burn, pineapple, lemon bar, cream and toast with lots of spice on the palate. This was my favorite, but I really liked all of them.
Starward Solera (fortified wine barrels) 43% ABV – Aged in Apera (like a Sherry) casks, menthol, pine needles, creamed corn, dried fruit with a lot of spice and cream in the long finish.
Starward Wally’s Single Barrel Cask #3330 55.6% ABV – Didn’t need to really add water to the previous tastes, this one I definitely did though. (Water opens up flavors and aromas in whisky, also lessens heat.) This was a barrel chosen and carried by Wally’s. Tobacco, sweet cream, florals, huge flavors. This was Eddie’s favorite.
Starward 10th Anniversary 52% ABV – Lots of cream again, apricot, suede with flavors that included spices, dried fruit and caramel.

+ Violet Crumble bar (Australian honeycomb toffee coated in chocolate) Eddie tried to steal both bars, this stuff was like crack, especially paired with the whisky!

Starward Australian Whisky website [link]

SCWC website

WSKYCVLT
SCWC Facebook

Wally’s Starward Page

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Switchback Ridge, Grand Reserves Reward, Grassl Glass and More!

October 2, 2020 by evebushman

What do you know about Calistoga’s Switchback Ridge Winery? How about the new Mastercard, the “Grand Reserves Reward” card, that’s just for wine enthusiasts? Have you handled any Grassl glassware? Visited Liquid Assets Cellars? Let me give you a taste of each, with a special focus on the wine of course!

It started like this: Grand Reserve members were “invited by our partner winery Switchback Ridge to a special private tasting event. They will be pouring their 2015/2016 Merlot, 2015/2016 Cabernet Sauvignon, 2014 Petite Sirah…and one new, not yet released wine for something extra fun! The event will take place at Liquid Assets Cellars in North Hollywood…Pierson Ryan from Switchback Ridge” will lead the tasting.

Learning About Switchback Ridge

Ryan explained that the winery is run by a mother/daughter team Kelly and Ashley Peterson. Ryan said, “This is fantastic wine but the people are better.” The family has owned the land for 106 years, 1999 was their first vintage, they only make about 3 thousand cases per year, they hold all reds four years in bottle after barrel aging and have 21 acres under vine. Winemaker Bob Foley is known as the “Mount Rushmore winemaker’, aka Mr. Merlot, and a very iconic winemaker (not related to Bill Foley).

About 80 percent of their wine is allocated to club members and the remaining 20 percent to wine bars and restaurants. Liquid Assets owner Kevin Jones chimed in, basically saying this is a perfect time to get in on winery allocation lists as due to Covid some members have had to drop off.

Tasting (my notes are in italics)

2015 SWITCHBACK RIDGE MERLOT 92% Merlot, 8% Cabernet Sauvignon

This is what Merlot should be! Ripe aromas and flavors of red cherry and cassis coat the palate with a rich, round middle. A framework of soft tannin delivers a beautiful finish with hints of mocha. 1008 CASES | $58/750ML (This was the first wine I tasted and stayed my favorite throughout. I found more dark cherry over red, the cassis and a finish that just wouldn’t quit! The 16 months it spent in French oak was perfect for my palate.)

2016 SWITCHBACK RIDGE MERLOT 90% Merlot, 10% Cabernet Sauvignon

Enticing red fruit bowl aromas of raspberry, red cherry and cassis are graced with just a hint of savory spice. These flavors flood the palate with a rich mouthful of deliciousness that brings on espresso-like nuances. The structure and balance resolve in a mouth-coating finish that seems to go on forever. 1144 CASES | $60/750ML (Had to agree with the “flood the palate” and the length of the finish noted by the winery above. Jeb Dunnuck gave this one 94 points. This one was a bit tighter than the 2015 for me, I would decant or lay it down for a bit.)

2015 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intoxicating aromas of Bing Cherry and black currant. Delicious mid-palate sweetness, gently gripping tannin, finishing with hints of espresso and vanilla bean. A thoroughly ripe vintage with great aging potential. 829 CASES | $95/750ML (Purely Domestic Wine Report awarded this wine 95 points. Ryan said they had a very low yield. I thought it fine to drink now, with dark black cherry, balsamic as well as the espresso and vanilla noted above. My second favorite wine in the tasting.)

2016 SWITCHBACK RIDGE CABERNET SAUVIGNON 100% Cabernet Sauvignon

Intense dark fruit aromas of black cherry and black currant indicate the ripeness and purity of this beautiful Cabernet. The structural framework is sturdy, while tannin grips very gently, carrying the fruit flavors with a trace of vanilla into a long, graceful finish. 1071 CASES | $96/750ML (Jeb Dunnuck really liked this one, giving it a whopping 96+. Beautiful fruit and tannin structure.)

2014 SWITCHBACK RIDGE PETITE SIRAH 100% Petite Sirah (33% Old Vine Block)

You might have to tap on the bottom of the bottle a few times to get this wine out! Incredibly dark and impenetrable with wild berry and boysenberry fruit. The wine coats your palate from beginning to end. Chewy tannins are well integrated and nicely balanced by ripe, jammy fruit and lifted by ample natural juicy acidity. 717 CASES | $62/750ML (I had to use one of my favorite lines, “There’s a lot going on in this glass” to describe this Petite Sirah. Lots of thick jam and strong tannins; Ryan mentioned a great age ability and that it only needed a ribeye steak!)

A note on the not yet released wine – stay tuned to Switchback Ridge as though we were one of the few that have sampled it, we can’t share anything about it publicly until it’s released, possibly by November!

Grassl Glass (Excerpted From Brochure)

Every Grassl Glass is handmade by artisans with over 30 years of glass blowing experience. The result of their skill is a glass with remarkable precision, highest quality materials and unbelievable thinness that feels weightless in your hand. All shapes were developed with the feedback of world renowned winemakers to establish a clear benchmark for how their wines should unfold and be enjoyed by everyone.

Final Words

So, become a card holder, earn some bonus points and you will be invited to tastings with wineries like Switchback Ridge, and other “experiences”. Visit Liquid Assets Cellars, in nearby North Hollywood about 20 minutes from Santa Clarita, for your chance to handle the delicately made GrassL glassware – I swear the decanter weighed a mere ounce – and see the custom cellars where you can also store your wine! Make friends with the owner Kevin Jones and he’ll walk you over to his sister shop, Epicurus Gourmet (I felt like we were in a French grocery!) and maybe also sample his new Kindred Rose wine.

Links

https://switchbackridge.com

https://www.instagram.com/switchbackridge/

https://www.instagram.com/grandreserverewards/

https://linktr.ee/GrandReserveRewards

https://grasslglass.com/

https://www.facebook.com/grasslglass/

Watch 20 seconds or so of how the glassware is made here:

https://grasslglass.com/assets/video/manufacture_low.mp4

https://www.lacellars.com/

https://www.facebook.com/Liquid-Assets-Cellars-103946499846

Epicurus Gourmet

https://epicurusgourmet.com/

https://www.facebook.com/EpicurusGourmet

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

March 10, 2020 by evebushman

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

Chateau Lestiac, from the Cru Bourgeois official website

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

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

Some of the reasons why the Bordeaux region is important

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

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

Lower alcohol levels than other age-worthy wines.

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

Due to the weather blending became a necessity.

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

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

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

Haut Medoc and Medoc

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

Crus Bourgeois du Medoc

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

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

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

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

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

More Facts of the Crus Bourgeois

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

Presented by NASA

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

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

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

Fall In Love = Fontanafredda Barolo + Spago Beverly Hills

February 14, 2020 by evebushman

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

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

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

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

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

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

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

A note on the menu

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

About Fontanafredda

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

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

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

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

Top Rhône Producer Delas Frères Opens New Winery in Tain-l’Hermitage

January 13, 2020 by evebushman

TAIN-I’HERMITAGE, FRANCE (PRWEB) – Delas Frères, one of the northern Rhône Valley’s best producers, is excited to usher in a new chapter in its long history and announce the opening of its new premises in Tain-l’Hermitage. The project has included new facilities and tools essential to the company’s future growth and a new showcase site in which the Delas team will be delighted to relate the history of the company to visitors.

Founded in Tournon-sur-Rhône in 1835, Maison Delas Frères has constantly gone to great efforts to execute a strategy committed to quality and respect for the terroir. Delas Frères has been associated with the Deutz Champagne House since 1977 when it was purchased by the latter. It was given new momentum in 1993, when the Rouzaud family of Maison Louis Roederer, already the owner of several wine estates, acquired the two wine companies and entrusted their management to Fabrice Rosset, CEO since 1996. Under his management, and with the intention of taking the domaine to the next level of excellence, the company embarked on a long-term development program.

Over the last twenty years, nearly 30 million euros have been invested: harvest-handling facilities, vat room, high-tech equipment and new ageing cellars in Saint-Jean-de-Muzols, rebuilding of the drystone support walls on the Hermitage hills, replacement of 7,000 vines, consolidation of the vineyards with the purchase of several plots. In 2006, the acquisition of nearly 20 hectares in the Crozes Hermitage appellation took the total vineyard surface area now worked by Delas Frères to around 30 hectares.

Delas Frères has been historically located in Saint-Jean-de-Muzols, but in 2015, its 180th anniversary year, it acquired a property tucked away in the center of Tain-L’Hermitage. This would be the start of the next phase in the process of elevating the brand.

“Delas Frères needed a high-performing production tool that matched its ambitions and would allow it to deliver the purest expression of its prestigious northern terroirs,” said Fabrice Rosset at the time…. “and, at the same time, be consistent with the elegant efficiency of Deutz and the constellation of magnificent estates under the same umbrella” (Château Pichon Comtesse, Adriano Ramos Pinto, Domaimes Ott, Louis Roederer, Merry Edwards, Roederer Estate, etc.).

The new property, located at the foot of the l’Hermitage hill, now includes an architectural gem that lives up to the outstanding setting. The design and restoration of the facilities were entrusted to architect Carl Fredrik Svenstedt, a graduate of Harvard and the Yale School of Architecture, with a brief to respect the character of the original property and to set off the “terroirs of excellence.” In the prestigious Architecture MasterPrize competition this past October, the new winery was awarded Honorable Mention in Architectural Design and its architects won the Small Firm of the Year Award in Sustainable Architecture.

The spectacular building housing the new winery and cellars, which adjoins the former family residence and the new reception cellars, is impressive for its purity, precision and modernity. Only noble material – stone, glass and steel – has been used in its construction. The wall sculpture, created from 274 blocks of stone, seems to be almost alive with a rhythmic and harmonious undulation that appears to take the shape and mimic the Hermitage hills. In a 6,000 square-meter walled property, the venerable “Maison Delas Frères” now boasts a tailor-made, state of-the-art production facility.

In September 2019, the grapes from the northern crus were brought in to this new red wine winery in Tain-l’Hermitage for an emotional first harvest. The white wines and blends from the southern crus were taken to the Delas Frères site in Saint-Jean-de-Muzols which is still in operation.

The reception cellars, sheltered by noble stones that parallel the design around the winemaking operations, come at the end of the tour. This space is entirely dedicated to wine tastings and a retail area. It offers wine novices and wine lovers a chance to try, as well as purchase, the Delas Frères range of wines representing the finest Rhône Valley terroirs.

The Reception House, which was the former family residence, perfectly illustrates the contemporary nature of the project sought by Delas Frères with an interior design courtesy of renowned designer Julia Rouzaud. Its reception facilities include two lounges and a dining room. Eleven bedrooms for the use of Delas’ guests (partners, customers, VIPs, etc.) complete this space in which the Delas Frères team will be delighted to relate the history of the company.

Fabrice Rosset states, “We are delighted to have been able to make the most of this unique property, now practically an icon thanks to its history and its rebirth within the world of fine Rhône Valley wine. This will be the facility where we will be able to receive devotees of the brand and Rhône Valley wine enthusiasts, in style.”

The new winery and reception cellars are located at 40, Rue Jules Nadi, Tain-l’Hermitage, and is open Monday to Saturday from 9:30am to 12:00pm and from 1:30pm to 6:30pm.

About Delas Frères http://www.delas.com/en/
Delas Frères is a winery of tradition and renewal. Founded in 1835 in the heart of the northern Côtes du Rhône, the winery has thrived with the dynamism of its original founders and their heirs and more recently, the renewed energy of the Lallier-Deutz family, owners of Champagne Deutz. Delas Frères and Champagne Deutz were acquired by Maison Louis Roederer in 1993. André Lallier retired from daily winery duties in 1996, and Fabrice Rosset, a 20-year executive with Roederer, today leads both Delas and Deutz. Delas wines are crafted by a panel of experts headed by winemaker Jacques Grange. Together, the team makes wines that have been heralded for their intensity of flavor and excellent value. The wines are imported exclusively into the U.S. by Maisons Marques & Domaines (MMD USA).

A Repeal Fiesta with Patrón Tequila Courtesy Pacific Food and Beverage Museum

December 13, 2019 by evebushman

Excerpt From Invitation

Before 1920, tequila was all but unknown in the U.S. But with Prohibition, by sea and by land came spirits from the country’s neighbors to the north and south. Now Los Angeles is the world’s second largest market for agave spirits, second only to Mexico City!

On Tuesday, December 3, two days before the 86th anniversary of Repeal Day, (we learned) how tequila came to America with cocktail and spirits historian Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine, and master bartender Egor Polonskiy, West Coast Ambassador at Patrón Spirits…

Cocktail and spirits historian Lesley Jacobs Solmonson, Senior Editor at CHILLED Magazine, and master bartender Egor Polonskiy, West Coast Ambassador at Patrón Spirits.

FEATURED POURS AND COCKTAILS
Patrón Tequila: Silver, Reposado, Añejo, Extra Añejo and a special surprise or two. Cocktails: Praline Old Fashioned (Patrón Añejo), Heritage Margarita (Patrón Reposado) and Paloma Verde (Patrón Silver). My favorites among the tequilas – and all were sip-worthy – were the Anejo (creamy sweet corn, vanilla ice cream, roasted walnuts and toasted marshmallow notes) and Extra Anejo (Cognac-like, caramel, vanilla, spices, chocolate, smooth, nutty). Of the cocktails I enjoyed the Margarita the best, a standard cocktail that wasn’t standard at all with its use of Patron’s own “Citronge” to replace standard triple sec.

What I Learned
Invited to the event by Philip Dobard, VP at the National Food and Beverage Foundation and President of the Pacific Food and Beverage Museum, I was looking forward to learning a few things – especially once I discovered that my local pal, Lesley Solmonson (read all about Lesley below), would be sharing some of her intel – and funny stories – on tequila:

Tequila is “quintessential LA” for the relaxation, and now for some interested folks: it’s always been gluten free.
Aztecs liked tequila as much as college kids do now – so it had to be restricted for use during the holidays, like a human sacrifice.
Once Spain conquered Mexico in the 1500s, and accepted by the Aztecs, the Spaniards distilled the agave beverage so it no longer only had a four to six percent alcohol.
It was known as the “Vino de Mezcal de Tequila” and welcomed before dinner, after dinner and a “good narcotic” at night.
During prohibition people from LA that could traveled to Mexico for tequila drinks.
There are several “how I created the Margarita” stories out there and Lesley shared a few. My favorite is the idea that it was created for a showgirl/silent film star that was allergic to all alcohol except tequila.
Places like Trader Vics served tequila back in the 1960s, and there were six to seven tequila-based cocktails being served up back then.
In 1972 Mick Jagger increased the popularity of tequila when he discovered the Tequila Sunrise and basically drank it throughout his tour with the band.
From the 60s to 80s tequila was in its “tragic” times, associated with college parties and “regret.”
By 1974 Mexico claimed tequila as an “intellectual property” and you won’t find tequila made anywhere else.

From bartender and brand ambassador Egor Polonskiy we learned about Patron:

Patron started in 1989 in the highlands of Jalisco, Mexico.
Their master distiller, Francisco Alcaraz, has 53 tears of experience – the most of any tequila distiller.
A CRT (Tequila Regulatory Council) was established and set laws regarding tequila production were set.
Patron uses 14-ton clay ovens for 79 hours in their distillation process. Other tequila distilleries on average use 30-ton ovens for 24-50 hours of distilling.
Patron “makes more traditional tequila than all other other distilleries combined.”
Sixty hands touch each bottle of every 100% agave tequila.
Silver tequila spends no time in oak aging, Reposado is aged four to six months in oak, Anejo spends 12-36 months and Extra Anejo is in oak 3.5 years.

ABOUT LESLEY SOLMONSON
If it can be fermented or distilled, Lesley Solmonson will write about it, mix with it, and drink it. Her cocktail book, “The 12 Bottle Bar,” co-written with her husband, David Solmonson, was published in July 2014 and nominated for “Best Cocktail Book” at Tales of the Cocktail. She also authored “Gin: A Global History” and continues to evangelize about the wonders of the juniper spirit. She holds the title of Senior Editor at “Chilled Magazine” and is finishing her next book, “Liqueur: A Global History.” Lesley has contributed feature stories to the “Los Angeles Times,” “Wine Enthusiast,” “Sierra,” “Private Clubs,” and “Liquor.com.” She serves as Curatorial Consultant & Drinks Historian at The Museum of the American Cocktail.

ABOUT EGOR POLONSKIY
Egor Polonskiy is the West Coast Manager of Trade Education & Mixology for Patrón Spirits. He is focused on spreading knowledge of Tequila Patrón and conducting mixology events, trainings, and spirits seminars. Egor has dedicated many years to studying and teaching about the world of spirits, making award-winning cocktails and polishing his unique techniques of the bartending profession.

ABOUT PATRÓN
Agave ripens slowly: Every eight or so years. So our skilled Jimadors take great care to find and uproot only those Weber Blue Agave with optimal sugar content. Using a sharp tool called a Coa, they strip away the leaves to reveal the heart of the plant, the piña.

After being hand-chopped, our piñas are baked in small brick ovens to ensure they’re cooked evenly. Then, they’re crushed by a two-ton volcanic stone Tahona wheel and a roller mill.

The resulting mixture is fermented for three days, distilled and, in some cases, aged in handmade barrels. Two months at minimum for Patrón Reposado and all the way up to ten years for Extra Añejo 10 Años, our oldest tequila.

The tequila itself may be the most obvious element in our craft story, but in Mexico, glass artisans measure and mold our perfectly imperfect Patrón Tequila bottles.

Our small-batch spirit is then bottled, but our attention to detail doesn’t stop there. Whether we’re sustainably harvesting fine Portuguese cork or having the masters of French crystal, Lalique, design a beautiful crystal stopper, it must be perfect.

Our entire tequila-making process takes place at Hacienda Patrón, where we only make Patrón. And we take pride in everything about it. From our eco-friendly reverse osmosis irrigation system to the agave byproduct we recycle. And most importantly, in the people involved in making our tequila–60 hands from beginning to end.

Cheese Journeys Curates a British Cheese Odyssey: 5-Day Adventure to London and Somerset

December 8, 2019 by evebushman

NEW YORK (PRWEB) – Cheese Journeys will immerse cheese professionals and enthusiasts in local culinary culture as they travel from England’s capital city to the southwest cheese-producing region of Somerset from March 30 – April 3, 2020, where they will encounter renowned cheesemakers and affineurs, including the iconic “Cheddar families” – Montgomery, Westcombe, and Keens – as well as producers of award-winning Stichelton, Cheshire, Leicester and more.

The adventure begins at London’s Borough Market with a behind-the-scenes look at the retail shop and ageing facility of Neal’s Yard Dairy, one of Europe’s most inspiring retailers and global wholesale distributors, before travelers head to Somerset, the birthplace of cheddar as well as the reputed location of King Arthur’s Camelot. Guests will have the unique opportunity to reside at the exquisitely restored English manor, North Cadbury Court, family home of the legendary makers of Montgomery’s Cheddar, and, incidentally, the set location for the 2007 Jane Austen film “Persuasion.”

During their four-day stay, the group will be joined by the famed Cheddar maker himself, Jamie Montgomery, who will lead guests into the world of British clothbound Cheddar and family lore. A walking tour of the estate includes the dairy, pastures of Jersey cows, and the legendary castle ruins of Camelot. A “Cheesemakers Dinner” will unite Somerset’s and other British cheese doyens for a narrated evening of pairings and camaraderie.

In addition to classic English cheeses like Cheddars, Cheshires, Leicesters, and Stichelton, a camembert-style fromage, Tunworth, as well as a delightful chèvre and sheep’s milk cheese will on be on the tasting menu. To accompany the cheeses, artisan hard ciders, including those from The Somerset Cider Brandy Company, will be sipped along the way.

More cheese fodder will be bestowed by Tom Calver, a young and dynamic cheesemaker of multi-award-winning Westcombe Cheddar, Duckett’s Aged Caerphilly and Somerset Ricotta, during a visit to his creamery, which will also include cheese pairings with craft beers from Wild Beer Company, regarded among the best ales in the United Kingdom.

While staying at North Cadbury Court, travelers will also have the opportunity to partake in a food photography class, take a cheese painting class, enjoy cooking demonstrations, take a dip in the pool or golf from the manor’s rooftop! An afternoon of clay shooting or paddle boat racing are also among the many options.

“Cheese Journeys offers travelers a unique back-door food travel experience that no other trip can offer – one which will stay with them for a lifetime,” explains Anna Juhl, founder of Cheese Journeys six years ago. “Some pleasures, like cheese, are worth experiencing in their truest form, at the source,” muses Juhl. “While these journeys offer knowledge and discovery, pleasure and entertainment, most importantly they awaken all of the senses.” Throughout the tour, Cheese Journeys’ London-based chefs Sylvain Jamois and Romain Alinat, will share their knowledge of regional foods through a beautiful selection of well-prepared meals.