Eve's Wine 101

Vinos Zanzonico 2020 Reserva Chardonnay and 2019 Reserva Syrah!

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If you’ve been following my reviews for any length of time you know that I started sharing my wine notes well over ten years ago, about the same time I first met winemaker Gerard Zanzonico at Napa’s Del Dotto. We’ve shared many wonderful wines of Gerard’s over the years, and when he finally retired to Baja California, and began making wines there, I knew I would (virtually for now) follow him there.

To see any past reviews just do a Google search of Zanzonico + Bushman and there will be plenty. Proud of my longstanding relationship with one of the finest winemakers I’ve had the pleasure to know, I’m happy to share my the latest: reviews of Gerard’s new 2020 Reserva Chardonnay and 2019 Reserva Syrah from Baja.

Regards to my notes: whenever possible I don’t look at tasting notes that are provided by a winemaker or winery staff. Then, for fun, I look at them afterward to see if they are similar. I did that here, and any similarities in my notes are in bold.

2020 Reserva Chardonnay

13.7% alcohol

EB: Dark gold in color with a sparkly edge, quite welcoming. On the nose I detected fleshy yellow peach, honeydew and cantaloupe melon, delicate white flower and pebbles washed with the sea. Erupting flavors tingled my palate: dried apple, melon again, lemon zest, creamy salty cheese, butter…and the wine continued to tingle my tongue for a long lasting finish. And the wine made me crave a cheese plate. 92 Eve points.

From Winemaker Gerard Zanzonico

2020 Chardonnay -100% varietal, grown in the San Vicente Valley, 85 cases produced. 12 months in French Oak, 25% new. Brilliant color, pineapple aromas with hints of tropical fruits. Balanced finish.

2019 Reserva Syrah

13.9% alcohol

EB: Plum jam, stewed dark fruit, dark chocolate, grilled mushroom, black peppercorn, smoldering rich tobacco, espresso and freshly turned earth on the nose followed by flavors of dried blue to black fruit, a lively and spicy palate, chocolate-covered espresso beans, a full mouthfeel and gripping tannins giving way to a big crescendo of a finish. 95+ Eve Points.

From Winemaker Gerard Zanzonico

2019 Syrah – 100% varietal, grown in the La Grulla Valley,141 cases produced. Mature fruit, plum and chocolate aromas…a hint of mushroom. Smooth tannins with a balanced finish.

These wines are available at LMA Wines and Vintage wines of San Diego

https://www.lmawines.com/

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.

APCOR Partners with San Diego Bay Wine + Food Festival® to Promote Environmental Benefits of Cork

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SAN DIEGO (PRWEB) – The Portuguese Cork Association (APCOR) and the San Diego Bay Wine + Food Festival, one of California’s largest wine and food events, are proud to announce an environmentally-focused partnership to promote the sustainability of cork closures at the 17th annual festival and culinary celebration on November 11-14.

Born out of the shared goal of raising awareness of the biggest ecological issues facing the U.S. wine industry, APCOR and the San Diego Bay Wine + Food Festival will be implementing a groundbreaking cork recycling initiative throughout the event, a first for the festival. Utilizing the services of ReCork, North America’s largest recycler of corks, the festival will provide festival-wide recycling bins to consumers, and participating wineries across all events. Following the completion of the festival, ReCork will grind down all of the corks collected and provide the San Diego Bay Wine + Food Festival with a carbon sequestration total to showcase the positive impact that cork recycling had on the environment.

“We are excited to be partnering with APCOR for this groundbreaking cork recycling initiative,” said Michelle Metter, Producer of the San Diego Bay Wine + Food Festival. “We think it is important to do our part in raising awareness of the environmental impact of corks. By focusing on the education of cork recycling, the festival’s attendees will leave with insight they can pass on to others about cork recycling and sustainability.”

The San Diego Bay Wine + Food Festival is an international showcase of the world’s premier wine and spirits producers, San Diego and Baja’s celebrated chefs and culinary personalities, brand experiences and live entertainment. The festival is a 4-day celebration of citywide events, including the Grand Tasting on Saturday, November 13.

APCOR will support the San Diego Bay Wine + Food Festival’s sustainability efforts with on-site education to help wine lovers learn about the incredible carbon sequestration properties of cork forests, cork closures, and cork as a material in general. Cork is a perfect balance between environmental preservation and sustainable development. It’s harvested without damaging or cutting down cork oak trees, which live for over 200 years. The cork oak forest is one of the 36 biodiversity hotspots, and can retain 14,000,000 tons of CO2 per year. It is estimated that for every ton of cork produced, cork oak forests capture up to 73 tons of CO2. As a renewable and natural product, cork can be recycled to produce a variety of everyday products, and is integral to the continued retention of CO2.

“We are delighted to be working with the San Diego Bay Wine + Food Festival to launch this first of its kind cork recycling initiative across the culinary celebration, and to support the festival’s goal of raising environmental awareness in its community,” said Joao Rui Ferreira, President of APCOR. “By partnering with one of the country’s premier wine and food festivals, we can educate food and wine lovers about natural cork’s positive environmental impacts, showcasing the intrinsic value of cork as a sustainable and renewable product.”

For nearly two decades, APCOR has been at the forefront of promotional efforts advocating on behalf of natural cork. In 2021, APCOR launched a new integrated communications campaign to promote the environmental benefits of cork, which continues to be the market leader for the premium wine market in the U.S. Natural cork closures have a negative carbon footprint when used to seal wines bottled in glass containers according to recent studies conducted by three of the world’s largest auditing companies. A single stopper has a balance of up to – 309 grams of CO2; numbers for sparkling wine stoppers go even higher at up to – 589 grams.

Working with ReCork, APCOR will be able to help wine lovers around the country learn about the full life cycle of cork closures once they are pulled from a bottle, and highlight the small, but highly impactful ways that wine drinkers can become climate activists through the simple act of recycling cork, starting with this recycling initiative at the San Diego Bay Wine + Food Festival in November.

About APCOR
Associação Portuguesa da Cortiça (APCOR) exists to represent and promote the Portuguese cork industry and its products. APCOR is the employers’ association of national scope, created in 1956 and is based in Santa Maria de Lamas, at the heart of the cork industry around 30 kilometers from Porto, Portugal’s second largest city. Membership of the association is open to all companies operating in the fields of production, marketing or export of cork products. The organization advocates on behalf of the Portuguese cork industry worldwide and is the driving force of an industry based on tradition, innovation and sustainability.

SAN DIEGO BAY WINE + FOOD FESTIVAL®
Travel to San Diego and Arrive at Awesome. The 17th Annual San Diego Bay Wine + Food Festival is an international showcase of the world’s premier wine and spirits producers, chefs and culinary personalities, and gourmet foods. Held November 11-14, 2021 the festival raises funds for culinary, oenology or hospitality scholarships or grants and has awarded over $450,000 to individuals or nonprofits through previous events. Hundreds of wineries, breweries, and spirit companies and San Diego’s top restaurants participated in the 2019 Festival and the SDBWFF is looking forward to showcasing even more talent in 2021. For more information visit http://www.sandiegowineclassic.com. Produced by World of Wine Events and Fast Forward.

About ReCORK
ReCORK™ creates high-performance, carbon-negative composite materials and components using natural recycled cork. ReCORK™ was launched as a natural wine cork recycling program in 2008 by Canadian footwear company SOLE™. It has since become the largest program of its kind in North America, with an R&D team dedicated to innovation around the cork recycling process. ReCORK’s proprietary material, ReCORK™ Recycled Cork, redefines what’s possible using cork, offering a natural, sustainable, versatile alternative to foams and plastics derived from fossil fuels. ReCORK’s mission is to make petroleum-based foams and plastics obsolete. Learn more at recork.com.

Baja California to Host Two Prestigious Wine Events

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BAJA CALIFORNIA TO HOST WORLD CONGRESS OF VINE AND WINE 2022 AND NATIONAL ASSEMBLY OF THE INTERNATIONAL ORGANIZATION OF VINE AND WINE IN NOVEMBER 2022

ENSENADA, Baja Calif. – Two of the most important international events revolving around the wonderful world of wine, the 43rd World Congress of Vine and Wine 2022 and the 100-year old establishment of the National Assembly of the International Organization of Vine and Wine (OIV), will be held in Ensenada, Baja California, in November 2022 as determined by the 43 member states of the OIV.

Valle de Guadalupe_Aérea de Atardecer

The Congress of Vine and Wine brings together representatives of this international organization, a scientific and technical body of oenophile expert professionals who contribute to the global harmonization of practices and standards of wine production, table grapes and raisins, as well as other products such as vinegar and juices derived from the practices of viticulture.

“World attention will be focused on these paramount wine industry events, which will take place in our beautiful and bounteous Mexican countryside,” said the president of the Mexican Wine Council, Hans Backoff Guerrero. He continued, “We are expecting to host more than 1,500 national and international guests – scientists, researchers, specialists, producers and agro-industrialists – who will be dealing with relevant issues in their fields of wine interest, as well as the care of natural resources and oenological technology and innovation.”

Mexico’s winemaking tradition dates back to 1593 with the first winery for commercial production established in Parras, Coahuila. There are six internationally recognized oenological routes in the world, and some consider Ensenada, Baja California, as one of the best places to drink wine.

Baja is the producer of 72% of Mexican wine, housing more than 150 scenic wineries. Mexico itself has 14 vine-producing states with more than 50 varieties in production, and its industry generates more than 500,000 jobs. In previous years, the World Congress of Vine and Wine awarded over 1,500 medals and badges to Mexican wines recognizing their outstanding quality.

“Hosting this celebration in Baja will reinforce our commitment to the wine industry and also bolster our vital tourism business as visitors from all over the world are introduced to Baja’s charms, beauty, culture and uniqueness,” said Mario Escobedo, the head of the Baja California State Secretary for Sustainable Economy and Tourism.

About Baja California 

The State of Baja California occupies the northern half of the Baja California peninsula, providing some of Mexico’s most dramatic sea and landscapes. The State is made up of seven city municipalities, including its capital, Mexicali, along with Tijuana, Ensenada, San Felipe, Rosarito San Quintin and Tecate.

From remote deserts and beaches to lush forests, the region is known for an array of outdoor activities, including spectacular camping, hiking, world-class surfing, sailing, deep sea fishing, and more. Baja California is also home to a growing gastronomy movement, with world-renowned restaurants and chefs, along with wineries and craft breweries that produce more than 80 percent of craft beer and 70 percent of wine in Mexico. In addition to tourism and hospitality, its unique bi-national location with California and Arizona to the north present collaborative business opportunities on a global scale. From manufacturing and healthcare to aerospace and technology, Baja California is at the forefront of cross-border economic development. For more information, please visit bajacalifornia.travel. Visitors can also join the conversation on Facebook (https://www.facebook.com/BajaCaliforniaTravelEng), Instagram (@bajacaliforniatraveleng), and Twitter (@bajatraveleng).

Vintage Eve Circa 12/2018 – Local Author John Carter Pens Book on Wine and Cheese Pairings: Red, White and Bleu (Eve is highlighted)

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I’ve known John Carter for many years, and it’s been a pleasure to watch his wine journey from selling great bar parts to now hosting this collection of interviews with experts on wine and cheese. Happy to be one of his subjects to share my own story, I also enjoyed reading the book to learn from the experts.

top row l-r: Tim McDonald, Richard Jennings, Eve, Steve Peck. bottom l-r: Eva and Fred Swan, Steve Heimoff, Gina DeGirolamo. (Just wanted to share this pic of Tim, the same night I interviewed him.)

From Michelle Chiu I learned about a new app that helps people find the right wine for their specific tastes; from Laurie Forster I learned that “if you can’t pronounce it, you should be drinking it”; I now want to do a wine tour with Leslie Frelow’s company in Maryland; from Jill Gerda I learned that there’s more to cheese than just the color; reading about Chris Hanson of the Laurentia Vineyard in Ohio I now understand a bit more about wineries that have to deal with blizzard conditions; Brian Heath and his vineyard in Texas…he makes wine there and buys grapes from Paso as well.

From there I learned from Stacie Hunt, who I’ve taken classes from as well as judged with. I always look forward to classes with Stacie. In her interview I did learn a few more things about her, including this gem when she was explaining her interests in Baja winemaking, “Grapes are very much like we are.

Malbec doesn’t taste like Malbec in France at all when it’s coming from Argentina, but it’s wonderful and it’s delicious. The same goes for Nebbiolo in Baja, California.”

Washington state winemaker Reid Klei echoed my sentiment, and the sentiment of many of us in the book, in how there is too much “pretentiousness” in the wine industry – in between all of the great wine and cheese pairings we were asked about – and I hope this book helps to change that negative perception.

Another peer I’ve also had the honor to interview myself that is in the book is Tim McDonald. Tim is a revered wine judge I hope to judge alongside with someday! In the meantime, in this interview, new for me was his suggestion that we try more imported wines even though we’re here in California and home to some of the best wines.

Okay, that’s enough of a teaser from me. Grab the book so you can get the full story, and read the interviews from those I didn’t mention: cookbook author Jorj Morgan, lifestyle expert Jojo Pasters and one of the “five best female wine professionals in the world” – Amy Reiley.

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.

Tasting and Lesson with Stacie Hunt: Mexico’s Valle de Guadalupe

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Had the pleasure of sitting in on a lecture of the wines of the Valle de Guadalupe with the LA Wine Writers at our favorite spot for a wine paired luncheon, Napa Valley Grille, a few weeks ago. Will share what I learned and tasted below, or you can just skip to the story in photos here.

Some Things We Learned

There are over 200 years of wine history in the area, with the first grapes, table grapes, being planted before the 16th century. Jesuit priests reactivated winemaking in the Tijuana area in 1791. In the 1800s the Dominicans came in, the Jesuits were out, and planting began north of Ensenada. By the 1900s Russian Molokans fled Russia and they too settled in Baja.

Over the years winemaking has changed due to new technology, growing techniques and water issues. (Underground aquifers are being exhausted due to drought. Drip systems can help control the salinity of the wines.) Most days reach 85 degrees, however the nights are at least 20 degrees lower and breezy. Stacie said that the fog creeps over in the morning and like a cat’s paws.

Some of the red wines being produced, with ABVs between 14-15%, include Cabernet Sauvignon, Zinfandel, Cabernet Franc, Carignan, Grenache, Merlot, Malbec, Syrah, Petit Verdot, Tempranillo, Nebbiolo, Dolcetto, Barbera, Petite Sirah, Pinot Noir, Mision, Sangiovese and other Italian reds.

Whites, with ABVs between 12-13%, include Chardonnay, Chasselas, Chenin Blanc, Macabeo (aka Viura), Muscat Blanc, Palomino, Riesling, Semillon, Sauvignon Blanc, Viognier, Mision Blanco, Albariño and a variety of Italian whites.

There are many notable wineries including Casa de Piedra, Casa Magoni, Paraleo, Mogor Badan, Monte Xanic, L.A. Cetto, Montefiore and more. There are approximately 200 bonded wineries in total.

There is no system presently, for classifications on the labels, however, like California, bottles have to be made of 75% of one singular variety to have that variety’s name on the label. The only other items on a label have to be the producer’s name, region and the alcohol content.

One of Stacie’s mentors is winemaker, educator and a leader in the field, Hugo D’Acosta. He created an educational facility for budding winemakers in El Porvenir, has vineyards in Bordeaux and Pyrenees and partners with Wente in Napa and Milagro in San Diego.

These wines are “not your daddy’s wine” Stacie said, not like the wines of Bordeaux or Italy though they share similar varieties. The terroir makes a difference in the varietal character, which you may see via my tasting notes below.

The Wine and Pairing

This four course wine paired luncheon, one of many I’ve enjoyed with the LA Wine Writers, was outstanding as usual. Below are the courses, the wines (all retail for $35 and under), notes on the wines and the pairings.

 

Poached Bosc Pear with Burrata and Endive

Cavas Maciel, Venus Rosa of Merlot

100% Merlot Rose

Valle de Guadalupe

Aroma: Pink grapefruit, pear, pale florals, pebbles, flint.

Flavor: Peach, crisp acidity and then palate drying, a slight salinity.

Pairing: Very refreshing on the palate.

 

Diver Scallop Crudo with Cucumber Brunoises, Blood Orange Reduction

Monte Xanic, Sauvignon Blanc

100% Sauvignon Blanc

Valle de Guadalupe

Aroma: Lemon-lime, fruit cocktail, white peach.

Flavor: Meyer lemon, crisp, clean and low acid.

Pairing: The fruit in the dish and in the wine made for a good pairing.

 

Seared Cumin Crusted Seabass, Coconut Cauliflower Puree

El Cielo, Chardonnay 2015

100% Chardonnay (oaked)

Valle de Guadalupe

Aroma: Toasted oak, butter, cream, Golden Delicious apple, rich mouthfeel with some salinity.

Flavor: Lemon, oak, hay, balanced fruit and acid.

Second wine: Vinos Lechuza, Chardonnay 2016

100% Chardonnay (stainless steel)

Valle de Guadalupe

Aroma: Unsalted butter, banana, kiwi, pale oak.

Flavor: Golden Delicious apple (again), oak, buttery with a long finish.

Pairing: I preferred the oaked Chardonnay over the stainless with this dish.

 

Pasta Arrabbiata with Romano Pecorino

Vinos de la Reina, Sangiovese 2015

100% Sangiovese

Valle de San Vicente

Aroma: A slight vegetal aroma blew off in a few minutes, then I got plums, perfumy, char and a dusty quality.

Flavor: Red to dark fruit, pepper, tannic, dry, jammy. (Stacie said the jammy quality comes from the heat in the area.)

Pairing: Most of the writers inhaled this pairing and who am I to argue? But maybe I was just saving myself for the grand finale.

 

Santa Maria Grilled Tri Tip Chimichurri, Spring Farmer’s Vegetables, Tri Tip Jus.

Vina Cava, Tempranillo 2016

100% Tempranillo

Valle de Guadalupe

Aroma: Earth, dust, blueberry, blackberry – perfume to my nose.

Flavor: Deep, dark and dusty with black fruit, char and oak. Another wine I will look for again.

Pairing: The spice in this dish enhanced the wine perfectly.

 

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.

36th Annual Kapalua Wine and Food Festival Set for June

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Kapalua, Maui, HI – The 36TH Annual Kapalua Wine & Food Festival returns June 8th – 11th, 2017 for a magical weekend on the shores of the Kapalua Resort. This annual ‘migration’ brings together oenophiles, gourmands and enthusiasts of the good life to celebrate, learn and experience the finest culinary trends and viniculture.

10505096_1058476800834143_3739379100305375357_oHighlights of the weekend include interactive wine tasting seminars:

  • Regional focused seminars – New Oregon, Paso Robles and Baja
  • Varietal focused seminars – Up and coming Pinot Noir producers and Classic California Cabernet
  • Historical focus – Scions of the Vine – second and third generation winemakers

Featured Celebrity Chefs Cat Cora of Top Chef and the Food Network and Chef Andrew Sutton of the renowned Napa Rose at Disneyland each prepare a gourmet tasting menu paired with rare and hard-to-find wines. Signature evening galas, The Grand Tasting, sponsored by Hawaii.com, and Seafood Festival, sponsored by Alaska Airlines Visa Signature, will showcase the culinary delights of Maui’s top restaurants.

Host Master Sommelier, Michael Jordan will lead the charge for the weekend festivities. “The 36th annual festival is a tribute to international wines and foods and a celebration of this longest running food and wine festival in the country. We have invited top winemakers and Chefs from throughout the globe, and here on Maui, to feature their most revered vintages and dishes and share their love for food and wine.”

To date, major sponsors for the 2017 event include The Ritz-Carlton, Kapalua, Montage Kapalua Bay, Troon Golf/Kapalua, Maui Visitors Bureau, County of Maui, Hawaii.com, Alaska Airlines Visa Signature, FIJI water, and Bombay Gin.

Tickets are on sale now with a limited number of early bird discounted pricing being offered through May 1st. For information on accommodations packages and travel information or to purchase your tickets online please visit http://www.kapaluawineandfoodfestival.com

Schedule of Events – All items subject to change
The 36th Annual Kapalua Wine & Food Festival
June 8-11, 2017

THURSDAY, June 8
A Master Class Introduction to Deductive Wine Tasting
The Ritz-Carlton, Kapalua – 10:30 am – 12:00 pm
Invitation only; Industry
Hosted by Rob Bigelow, Master Sommelier & Michael Jordan, Master Sommelier

Local Industry Wine Trade Show & Gourmet Products Sampling
The Ritz-Carlton, Kapalua – 12:00 pm – 3:00 pm
Invitation only, Industry

Welcome Reception
Plantation House Restaurant Lower Lawn 5 – 6:30 pm
Invitation only & 4-day pass holders

FRIDAY, June 9
Festival Golf Tournament
The Bay Course, Kapalua – 7:00 am
Not included in 4-day pass; sold separately
Advance registration required

Regional Focus: New Oregon Wine Seminar & Tasting
The Ritz-Carlton, Kapalua – 12:30 pm –2:00 pm
The Willamette Valley is evolving and there is a great movement underway, an evolution of viticulture, winemaking and flavor. Discover some of the top players on this scene and taste some amazing samples of their newest projects.
Confirmed winemakers/wineries to date:
Adam Lee – Siduri
Tony Rynders – Tendril Wines
Jay Somers – J Christopher Wines

Regional Focus: “Cruising Highway 101” Paso Robles – Wine Seminar & Tasting
The Ritz-Carlton, Kapalua – 3:00 pm– 4:30 pm
Road-trippin’ through Paso Robles and their eleven new AVA’s diversity of grapes, styles & fun.
Confirmed winemakers/wineries to date:
Scott Shirley – Justin Vineyards
Wes Hagan – J. Wilkes
Chloé Asseo – L’Aventure Winery

The Grand Tasting – Kapalua Style
Montage Kapalua Bay – 6:00 pm – 9:00 pm
Premium wines are showcased with fabulous gastronomic indulgences from Kapalua Resort restaurants and friends. A walk-around tasting and evening under the stars; all on the oceanfront grounds of Montage Kapalua Bay.
The Plantation House
Honolua Store
Pineapple Grill
Merriman’s Kapalua
Sansei Seafood Restaurant & Sushi Bar
The Ritz-Carlton, Kapalua
Taverna
Cane & Canoe at Montage Kapalua Bay

SATURDAY, June 10
Varietal Focus: Rising Rockstars of Pinot Noir – Wine Seminar & Tasting
The Ritz-Carlton, Kapalua – 11:00 am – 12:30 pm
Amazing Pinot Noir Specialists, now building up and coming wineries in the heart of California’s Pinot Paradise. Pinot Heads Unite. Discover these great winemaker’s newest projects. This will be delicious.
Confirmed winemakers/wineries to date:
Jeff Gaffner – Ram’s Gate
Tony Lombardi – Lombardi Wines
Bibiana Gonzalez Rave – Cattleya Wines
Bob Cabral – Three Sticks

Cooking Demonstration Celebrity Chef Andrew Sutton
The Ritz-Carlton, Kapalua – 1:00 pm – 3:00 pm
Chef Andrew Sutton of Disney’s Napa Rose prepares cuisine celebrating the bounty and heritage of California, inspired by the seacoast, farms and diverse flavors of the state. Hosted by Master Sommelier Michael Jordan and paired with exquisite wines.

Historic Focus: “Family Tree – Scions of the Vine”
The Ritz-Carlton, Kapalua – 3:30 pm – 5:00 pm
This seminar honors the great legacies of historic family wineries. The tasting brings together second and third generations winemakers and their winemaker parents to share their history, secrets, great stories and killer wines.
Confirmed winemakers/wineries to date:
Gary & Jeff Pisoni – Pisoni Vineyards
Lee & Regina Martinelli – Martinelli Winery
Herta & Lisa Peju – Peju Wines

SUNDAY, June 11
Regional Focus: “Baja Mexican Magic” An Emerging Region with Five Valleys- Wine Seminar & Tasting
The Ritz-Carlton, Kapalua – 11:00 am – 12:30 pm
Valle de Guadalupe in Baja California wine country has been growing grapes and producing wine for many years. There are over 130 different Italian grape varieties alone, along with grapes from Spain, France and NO RULES. Delicious wines made by artisan winemakers and an incredible emerging region, just waiting to be discovered. This is a must-see region. Wineries/winemakers pending.

Cooking Demonstration with Celebrity Chef Cat Cora
The Ritz-Carlton, Kapalua – 1:00 pm – 3:00 pm
American professional chef and restaurateur best known for her featured role as an “Iron Chef” on the Food Network television show Iron Chef America and as co-host of Around the World in 80 Plates on Bravo.

Varietal Focus: Classic California Cabernet Sauvignon – Wine Seminar & Tasting
The Ritz-Carlton, Kapalua – 3:30 pm – 5:00 pm
A star-studded tasting. Classic California wineries famous for producing stellar wines. A great study of sites and styles, texture and flavors from Napa Valley, Alexander Valley and Sonoma Valley.
Confirmed winemakers/wineries to date:
Kristina Werner – Arrowood Winery
Rob Davis – Jordan Winery
Philippe Melka – Melka Wines
Sam Kaplan – Arkenstone

Seafood Festival
The Ritz-Carlton, Kapalua – Aloha Garden Pavillion – 6:00 pm – 9:00 pm
14 of Maui’s Top Restaurants showcase a seafood specialty and culinary creation in competition for Maui No Ka Oi Magazine’s “Best of the Fest” award. Hawaiian entertainment provided by Nuff Sedd.

Schedule as of February 9, 2017. Program subject to changes

solita Tacos & Margaritas New Menu Features SUPER TACOS (Eve and Foodie approved!)

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A couple of weeks ago I orchestrated a small event with local foodies at solita tacos Valencia. They were rolling out a new menu and wanted some feedback. Well. The evening turned into a social media blitz with the newly coined #BadassChickenMoleTacos everywhere, Facebook live video, Facebook posts, Snapchat, Twitter, Instagram, blog posts…you get my drift. Clearly, they won us over. This is a one minute slideshow of some of the goodies, and below, the full professional press release. Hope to see you at solita soon!

Chef Deborah Schneider and Eve

Chef Deborah Schneider and Eve

Executive Chef Deborah Schneider’s new menu features her signature Super Tacos, new antojitos, and specialty dishes

Valencia, February 2017 – solita has introduced a new menu featuring more than a dozen new dishes, including the long-awaited debut of Super Tacos! Executive Chef/Partner Deborah Schneider’s Super Tacos became famous when it they debuted on the menu of sister concept, SOL Cocina, in 2009. Over the past 8 years, SOL’s ‘Super Tacos’ have gained much attention and a quite few awards (including OC’s Best Taco) for elevating the basic taco with more salsas, cheese, and garnishes – adding layers, toasting and frying, and generally pushing the taco to its limit. Chef Deb’s taco-focused cookbook, Amor y Tacos, fueled the popularity of the Super Taco with recipes for the home cook.

Now, solita guests will have the opportunity to partake in five new Super Taco selections, including Chef Deb’s acclaimed Vampiro, inspired by great ideas from both sides of the border. While many of her Super Taco flavors are traditional, Chef’s techniques and combinations take the typical taco up to the edge – and occasionally, over it.

“A taco can always be made larger, spicier, gooier, or have more goodies on top – at solita, we like to have fun and take a few risks,” says Chef Deb. “We take the street traditions and add a little modern innovation to bring you something a little different.”

As Chef Deb says, “Tacos may not be considered a serious meal by most, but here at solita, we take them very seriously. Even the most humble taco stand in Mexico is plastered with signs proclaiming that here are to be found ‘tacos ricos,’ ‘tacos super-fantasticos,’ ‘tacos el mejores del mundo” – humility is clearly not part of the recipe for a great taco. What is essential are freshness and character – delivering big flavors in small bites.”

Following are the new Super Tacos, Antojitos and solita Specialty dishes now available:

SUPER TACOS
vampiro  – double tortilla with cheese, serranos & green onions, guacamole, choice of carne asada or grilled chicken, chipotle sauce, cotixa cheese, salsa fresca

xolo pork adobo – pork in special sauce with cheese, pineapple, avocado, taquero sauce, onion

pescado  – pan-seared wild fish with salsa rosa and slaw

squido –  grilled spicy calamari steak with salsa verduras

grilled toreado – grilled jalapeño, cheese & bacon, smoked tequila onions, crema salsa fresca

ANTOJITOS
bean dip ‘frijoles puercos’ – refried charro beans, chorizo, carnitas, cheese, freshly-fried pork chicharrón

chicharrón – paper bag of fresh-fried hot chicharrón shaken at table with chile con limon, lime

valentina fried chicken – boneless dark meat, secret marinade and breading, Valentina garlic butter sauce

calamari strips with dos salsas – panko-crusted calamari strips deep-fried, salsa verduras & spicy salsa rosa

chicken mole empanaditas – chicken & cheese, cilantro, house-made mole poblano, crema, sesame seeds

SOLITA SPECIALTIES
chicken mole – boneless chicken, house made mole poblano, crema, sesame seeds

red chile beef flautas – shredded beef, red chile sauce, crema, chipotle sauce

chicken verde – pulled chicken, salsa verde, poblano chiles, cheese, crema & avocado

SWEETS
demonic brownie – rich chocolate brownie topped with salated caramel pecan sauce, ice cream and strawberry rum salsa

In addition to a great daily menu, solita offers Taco & Tequila Tuesday specials, Weekend Brunch menu, and a daily Happy Hour with specials on food and margaritas.

solita Tacos & Margaritas is located in the Valencia Town Center (24201 W Valencia Blvd., Suite 3470). More information and a complete menu of solita‘s offerings can be found at www.solitatacos.com.

ABOUT SOLITA
With solita, Partners Matt Baumayr, Rich Howland and Executive Chef Deborah Schneider, the restaurateurs behind the SOL Cocina brand, have created yet another unique interpretation of contemporary Mexican food, with its own personality, look and distinctive menu. Similar to SOL, solita builds on an appreciation for fresh ingredients, big flavors, and seasonally changing menus.  They deliver a Mexican food experience in a way that represents the soul of coastal Baja California.

At the heart of the restaurant and the menu is a wood-fired open grill and oak smoker, the inspiration for Executive Chef Deborah Schneider’s unique takes on familiar Mexican favorites such as tacos, carne asada, skirt steak asada, ancho chile chicken, oak–roasted chipotle chicken, house carnitas, red chile borracho beef and wood-grilled wild fish – all created with premium fresh ingredients and served with delicious hand-made salsas.

The bar menu at solita takes an equally fresh approach to traditional Mexican cocktails, featuring fresh fruit-based and agave-sweetened margaritas made with 100% blue agave tequilas. Margaritas focus on vibrant and immediate flavors, and all recipes are made in-house with fresh citrus juices and sugar, and contain no HFCS, preservatives or coloring. solita offers an extensive selection of artisan, premium and ultra premium tequilas.

In addition to highlighting the true flavors of Baja, the setting of solita Tacos & Margaritas invites diners to experience the simplicity, ruggedness, timelessness and warmth of the region. Much of the interior detail and furnishings were hand-made by Mexican artisans and craftsmen, and the space reflects the charm, sophistication and hospitality of modern Mexico, but also to represent some of the overlooked sophistication that is evident in the country. The airy 150-seat space offers 80 seats indoors and 70 seats in a covered, all-weather patio, with 20 of those seats shared in a unique indoor/outdoor bar.

solita Tacos & Margaritas has two Southern California locations, in Valencia (Valencia Town Center, 24201 W Valencia Blvd., Suite 3470) and in Huntington Beach (Bella Terra Center, 7631 Edinger Avenue, Suite 1508). More information and a complete menu of solita‘s offerings can be found at www.solitatacos.com.

Master Somm, 50 Complimentary Wines, Tastings and Pairings, A Wine Lovers Over-the-Top Getaway & More

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Cabo San Lucas, Mexico (PRWEB) Grand Velas Los Cabos, opening on December 20, announces a new Master Sommelier to spearhead the development of the luxury resort’s extensive wine program, inspired by its proximity to the Baja California wine region. Bringing a wealth of knowledge from decades of experience across many continents, Don Pedro Poncelis Brambila is responsible for developing the wine list comprised of 50 included wines of sparkling, white, rose and red from the best regions of several grape varieties in addition to a supplemental list of over 200 wines of the world from the very best and most prestigious domaines. Furthermore, he will implement various wine offerings for resort guests, such as food & wine pairings, wine tastings and even a wine lovers over the top getaway for millionaires.

1471451963_gvpost-v3-04-21-2880px-xlarge-1469739240With over 30 years of experience, Don Pedro Poncelis Brambila studied under the Catalan master Don Juan Muñoz Ramos, recognized as the third best sommelier in the world. During Poncelis’ career as a sommelier, he has been honored as the “Best Sommelier in Mexican Wines and Spirits in France,” a distinction that led to him being the Mexican representative in the “Grand Prix du Sommelier Sopexa ’97” competition held in Paris. To add to his accolades, he has also won “Best Mexican Sommelier” from the Mexican Association of Sommeliers and is a founder of the Mexican Association of Sommeliers, where he was president in 2010-2013 and currently is an honorary member. For the last twenty years, he’s served as the Sommelier of the Hotel Presidente Intercontinental, recognized internationally as the best in Latin America with a Wine Spectator “Award of Excellence.”

Upon opening, Grand Velas Los Cabos will have among the top – largest and most valuable – selection of wines in the destination. A minimum of 50 wines will be part of the resort’s nightly rate, including several Mexican fine wines from the north of Baja California and its valleys, including Casa Magoni, Casa Madero, La Carrodilla, and L.A. Cetto. An elite selection of around 200-250 very well-known and prestigious wines by the bottle will be able available at an additional charge, including the best of Baja – Baron Balche “0” from Mexico. In 2017, the resort will launch a wine lovers over the top getaway for millionaires that takes guests via private jet to the bodega in Ensenada where Velas Resorts buys its Mexican wines.

Rates start at $750 per person per night in double occupancy. Grand Velas’ all-inclusive rate includes luxury suite accommodations, a la carte gourmet meals at a variety of specialty restaurants, premium branded beverages, 24-hour in-suite service, fitness center, nightly entertainment and more. For reservations or additional information, please call 1-888-407-4869 or visit http://loscabos.grandvelas.com.

About Grand Velas Los Cabos:
Opening December 20, Grand Velas Los Cabos on Mexico’s Baja Peninsula is the fifth property of the family owned and operated Velas Resorts. Located between Cabo San Lucas and San Jose del Cabo, the $150 million beachfront property will offer the next generation of all-inclusive amenities and facilities with dramatic ocean views and unique spaces infusing every area of the resort. All 304 ocean view suites are over 1,180 sq. ft. with private terraces and personal plunge pools while duplex wellness suites have designated wellness amenities and insuite juice bars. Grand Velas Los Cabos features five gourmet restaurants with an extensive beverage program and wine based features inspired by the proximity to the region producing Mexico’s fine wines. A staff ratio of 3 to 1; 16,370 sq. ft. convention center with the capability for 20 breakout rooms; 35,000 sq. ft. Leading Spa with 20 treatment rooms and hydrotherapy facility; three pools, including one adults-only; and pool and beach concierges are available. Rounding out the list of amenities and services are a Life Fitness Center with personal trainers, exercise programs, yoga, Pilates and meditation; recreational activities program; separate teens’ and kids’ club facilities and activities program; 24-hour personalized butler concierge service; and 24-hour insuite service. A gallery of contemporary art will continue the company’s commitment to bringing the art, fashion and culture of Mexico to guests. The curved, half-moon design of the hotel will catch eyes along the corridor with an iconic grand entrance that’s open air, three stories high and over 300 ft. above sea level. All of this beachfront, just 35 minutes from the Los Cabos International Airport which directly services over 40 destinations in the United States, Canada and Latin America. Velas Resorts are operated by Eduardo Vela Ruiz, majority owner, founder and president of Velas Resorts, with brother Juan Vela by his side, vice president of Velas Resorts. For reservations or additional information, please call 1-888-407-4869 or visit http://loscabos.grandvelas.com.