Eve's Wine 101

Eve Explores: Beverage Academy at Southern Glazer’s Wine, Spirits and Beer of Nevada Reopening

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Last month I had the opportunity to visit Southern Glazer’s Wine, Spirits & Beer of Nevada to learn all about the reopening of its “beverage Academy to customers, partners and the broader food and beverage community for educational events in February 2023.” Below I will share what I learned at the presentation and below that is their latest news release.

Beverage Academy at Southern Glazer’s Wine, Spirits & Beer of Nevada

First of all let me say that no, there isn’t another wine, spirits and beer distributor that has a beverage academy providing accredited programs. Usually what happens (for my lay people reading this) is the beverages are sold to a restaurant, and if needed, the distributor will explain all about the drink, how it’s used and how to present it to customers. This is the mainstay of the curriculum – for those in the industry so that they can gain necessary education that they can then communicate to the customer.

Now, moving on, the academy at Glazer’s is freaking amazing. There is stadium seating, extra comfortable chairs for that lengthy class, cameras to record the lessons, amazing lighting including the entire lit-up bar, and TV screens for their educational materials. I spoke with Allan Carter, VP of Marketing, Special Events and Education and these are some bullet points of what I learned from him:

  • The room was closed for two and a half years due to Covid; it originally opened in 2013.
  • Many Las Vegas bar staff has been trained in the room.
  • Currently open to staff as well as press and consumers, also available for corporate meetings.
  • The goal is to get all of the new people in the industry trained as many left during the pandemic. Other goals besides educating employees is to add value to suppliers and add value for customers.
  • They have an in-house chef and kitchen.
  • Carter would like the academy to never be empty.

From Master Sommelier Joseph “Joe” Phillips: wine lessons include old world, new world, tasting technique, assessing wine – which includes the SATO method to identify Sugar, Acid, Tannin and Oak.

From Livio Lauro, Author/Spirits Expert: they have past students that started as bar backs that are now beverage directors, they teach bartenders not to be overwhelmed by the up to 3,000 bottles behind them and to give their customers the highlights, get to know their customer’s flavor profile, and to learn the 12 basic cocktails.

Back to me: There is a wide curriculum of master classes and seasonal classes. I received the course syllabus on each which should also be available online. Besides those already mentioned above there are also classes on Fine Service, Mixology, Sake, Spirits of Asia, Wine List Construction, Blind (wine) Tasting and a basic Introduction to Spirits and Introduction to Wine. Check out the classes here: https://www.sgwsacademy.com/apply

Southern Glazer’s of Nevada Academy Reopens After Two-Year Hiatus

LAS VEGAS January 3, 2023 – Southern Glazer’s Wine, Spirits and Beer of Nevada (Southern Glazer’s of Nevada) announces that it is reopening their renowned Academy, Southern Nevada’s top beverage education center, in February after temporarily suspending in-person instruction because of the pandemic in 2020. The Academy returns with a full catalog of courses including its distinguished and comprehensive Academy of Spirits, Mixology and Fine Service.

The Academy plans to offer more than 15 classes in 2023 including Masterclass sessions and seasonal classes. The mainstay Academy of Spirits, Mixology and Fine Service course has been an important part of the Academy’s core curriculum since it was created. The course covers all things wine, beer, and spirits in great depth. Students will learn about the history, geography, culture, service technique, and impact of their favorite wines and spirits over 12-weeks or a new accelerated 5-day boot camp.

The Academy has served Southern Nevada since 2000 and has been critical in training thousands of food and beverage specialists in Las Vegas. Hospitality is the primary economic engine in Las Vegas and the Academy supports the industry by educating service professionals and preparing them for further certifications in wine and spirits. Accreditation through Southern Glazer’s of Nevada’s Academy is considered a top training among the Valley’s top bars and restaurants, and a strong pre-accreditation resource for international beverage examinations like The Court of Master Sommeliers and Wine & Spirit Education Trust (WSET).

“We are excited to reopen the Academy to in person instruction,” said John Landry, Executive Vice President and General Manager of Southern Glazer’s Wine and Spirits. “The number of new and upcoming resorts and restaurants in Las Vegas is growing daily, so the need for highly-trained food and beverage professionals has never been greater. Supporting the hospitality and beverage industry in Southern Nevada requires more than innovation in distribution — teaching people about trends and best practices keep the industry growing.”

Master Sommelier Joseph Phillips and Mixologist Livio Lauro, both employees of Southern Glazer’s and respected experts in their respective fields, curated the 2023 course catalog. Joseph “Joe” Phillips was a part of the original team who opened the Bellagio in 1998, after previously managing award-winning wine programs for Aqua, Sensi, and Michael Mina. Livio Lauro is recognized as one of the most instrumental figures in the resurgence of the United States Bartenders’ Guild (USBG) and is the founding President of the Guild’s Master Accreditation program, which is the premier national testing body for bartenders in the United States.

As part of Southern Glazer’s of Nevada’s commitment to education, the Academy will also be available to host supplier, trade and customer events that create unique value for suppliers and partners.

JANUARY 13, 2023 UPDATE: “As a show of support to the hospitality industry and continuing to move Las Vegas forward from the pandemic, Southern Glazer’s is proud to announce that all Academy classes in Q1 will be free for trade customers interested in fine wines, spirits and beer. To apply and view the full list of offerings, visit sgwsacademy.com/apply“

About Southern Glazer’s Wine, Spirits & Beer of Nevada

Southern Glazer’s Wine, Spirits & Beer of Nevada is the state’s leading beverage distribution company and a division of Southern Glazer’s Wine & Spirits. Southern Glazer’s Wine & Spirits is the world’s preeminent distributor of beverage alcohol, and proud to be a multi-generational, family-owned company. The Company has operations in 44 U.S. states, the District of Columbia, and Canada. In 2022, Southern Glazer’s was listed as one of Forbes Best Employers for Diversity. In 2021, Southern Glazer’s was selected as a U.S. Best Managed Company by Deloitte Private and The Wall Street Journal, as well as named by Newsweek as a Top 100 Most Loved Workplace. Southern Glazer’s urges all retail customers and adult consumers to market, sell, serve, and enjoy its products responsibly.

For more information visit www.southernglazers.com. Follow us on Facebook, Twitter and Instagram @sgwinespirits.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

17th Annual Kosher Food and Wine Experience (kfwe.com) at Chelsea Piers in NYC, Monday February 6, 2023

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The KFWE is the destination for wine and food lovers alike, affording an opportunity to be among the first to taste some of the finest wines and spirits – more than 400 brands & 1000’s of bottles – along with mouthwatering and on-trend cuisine from the kitchens of today’s top kosher chefs, restaurants, specialty food companies and caterers.

Sip and savor hundreds of wines from around the world – from Bordeaux to Barcelona and Torino to Tel Aviv – along with some of the best wines from Europe and the Mediterranean. Also enjoy wines from New Zealand, Australia, California and Argentina among many other areas producing fine wines. Many of the top winemakers will be on hand as well. 

The event will preview new wines for PASSOVER 2023.

General Admission –  $160.76 incl. fees
VIP Guests –  $240.33 incl. fees

(VIP guests will enjoy exclusive amenities including an exclusive selection of curated wines and spirits as well as a mouthwatering menu catered by Reserve Cut)

KFWE Goes Global – The Kosher Food & Wine Experience travels across the U.S. A. and Europe to present the finest kosher wine and spirits the world has to offer. Stay tuned for more locations and dates!; KFWE LA:  02/08/23

Cava Completes 2022 Harvest, the Inaugural Vintage Differentiating Cavas de Guarda Superior

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2022 harvest is a milestone for the D.O., the first that producers identify and separate grapes from selected plots destined for Cavas de Guarda Superior

VILAFRANCA DEL PENEDÈS —The 2022 harvest for Cava producers marks the first for the D.O. that grapes from plots dedicated exclusively to Cavas de Guarda Superior were separated at reception at the winery and during vinification. Sorting took place via a digital platform with approximately 100 monitors communicating data in real-time.

As of 2020, quality regulations have introduced the new Cava de Guarda Superior category as Cavas with minimum 18 months lees aging. Additionally, the grapes destined for these Cavas must come from specific vineyards, and, by 2025, must be sourced from 1005 organically farmed vineyards. Organic Cava production has increased by more than 245% in the last five years, from four million bottles in 2016 to 13.8 million in 2020. The president of the Regulatory Council, Javier Pagés, announced: “The organic vineyard surface area continues to grow due to the rising demand for Guarda Superior grapes.”

Although high temperatures and lack of rainfall during the growing season reduced overall volume for the 2022 vintage, the resulting grape quality was exceptionally high. Harvest kicked off earlier than usual at the beginning of August due to constant above-average temperatures and the successive heat waves in late spring and early. Even later-ripening varieties were harvested earlier than usual, making for a shorter, more condensed harvest season.

The harvesting of Cava grape varieties began in early August with the Macabeo variety in the Viñedos de Almendralejo, and in Comtats de Barcelona (more specifically, the Pla de Ponent sub-zone) with Chardonnay. Next, harvesting began in the Serra de Mar, Valls d’Anoia-Foix, and Conca del Gaià sub-zones. The last areas to harvest were the Valle del Ebro, the Levante zone, and the Serra de Prades sub-zone (located in the Comtats de Barcelona).

Lower yields within the D.O. Cava were in line with a general decrease in grape yields across other wine-producing D.O.s. The fruit was exceptionally healthy throughout the entire growing season, and grapes were harvested at optimal sugar ripeness with sufficient phenolic ripeness and acidity.

The D.O. Cava maintained its control and traceability requirements for this harvest, using technology to verify the origin of the grapes of all of the D.O.’s winery members. According to Javier Pagés, this task “is essential and positions the Cava D.O. among the most demanding designations in the world.” The traceability is reflected in the new quality certified labels that launched in the beginning of 2022 and are expected to gradually reach their maximum market availability in 2023.

About D.O. Cava

With more than 70% of international sales, Cava is the Spanish D.O. which exports the most wine: its 349 associated wineries are present in over 100 countries. The D.O. encompasses more than 93,900 acres of vineyards and more than 6,200 winegrowers. Cava is a quality sparkling wine that pairs perfectly with every type of food, 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

Bucket List: Chateauneuf du Pape, Part One Domaine Pegau

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What’s on your Bucket List? While a normal person wants to check off going to Mars, driving a racecar or meeting a president, wine writers have lists that almost always include visiting wineries in far off places. Having Shiraz in Australia, Tempranillo in Spain, Chianti Classico in Italy and Malbec in Argentina are on our lists, but top of the list for me has always been France. I had two days in Bordeaux years ago and a week in the Garda DOC in Italy that just wet my whistle for more, so when a small group of wine writers was being put together, to visit Chateauneuf du Pape for arguably the best Rhone wines in the world, I poised my pencil over my list and made a huge mark – YES, please, take me!

Quick travel tips: Bottles are priced much less at the source, even with shipping costs; we saved in buying a case to have sent home. If you can’t get winery appointments, or don’t have the time, we found several tasting rooms in town – as well as several places for meals. None of us in our party spoke fluent French, and though it would have helped, we were fine communicating in English. You can drive your own car, on the right side of the street, but there are many roundabouts, toll roads and narrow roadways.

Domaine Pegau

Our first day in France began with a sunrise at our friend’s Villa in Monoblet. From there we traveled 90 minutes for a tour and tasting at Chateau (wines from the Cote du Rhone area) and Domaine (Chateauneuf du Pape area in Rhone) from Pegau. We have a few Domaine Pegau wines in our cellar and really looked forward to visiting the real deal.

From our host we learned that there are five towns in Chateauneuf du Pape that produced 95% red and 5% white wine grapes. They use 13 grape varieties and any given bottle only has to use one grape. Pegau – properly pronounced as “Pay-Go” – uses all 13, including blending white with red grapes. For their Cote du Rhone property Pegau makes 44% red wine and one Rose wine.

We learned that they are an old school winery, as far as winemaking techniques. When finished wine is ordered only then is a bottling truck ordered and labels created. (There are different laws for different labeling around the world, so that is the reason they have to wait to print the labels.)

Only old oak is used for aging and some barrels are 90 years old. Stainless steel tanks are only used for their white wines; some high-end whites also spend time in wood barrels and concrete eggs. They do no de-stem any of the wines, which for me meant that the terroir would show earthiness and tannins.

Now, onto the tasting! We sampled two Chateau Pegau Vallee du Rhone and two Domaine Pegau Chateauneuf du Pape, a white and red in each category, aged between 2019 and 2021. My personal preference on these leaned more toward the Chateauneuf du Pape wines and of particular note was the 2019 Cuvee Reservee that used all 13 Rhone grapes and 80% of that was Grenache. These wines were priced between 10 and 45 euros – which is pretty close to the same in American dollars.

Instagram: @Domaine_Du_Pegau

Website: https://pegau.com/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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.

Renegade Rum Launches New Terroir-Driven Pre-Cask Collection

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NEW YORK (PRWEB) – Renegade Rum Distillery, the game-changing terroir-driven rum project based in Grenada, announces the August launch of a diverse new selection of four flavorsome Pre-Cask white rums in the United States. An industry-challenging enterprise from Mark Reynier, the man behind the renaissance of Islay’s Bruichladdich single malt whisky and multi-award winning Waterford Whisky, Renegade Rum seeks to explore the effect terroir, cane variety and distillation style has on the flavor of rum.

The cane plant, rum’s primary raw ingredient, is the natural source of its flavor. Thus the land on which it grows and its microclimate determines its character. With these details in mind, Renegade Rum chose to explore the terroirs of Grenada one place, one farm, at a time – to be shared initially as these fresh, vibrant spirits before cask ageing.

Pure and intense building blocks of flavor, the Renegade Rum Pre-Cask Collection of rums are for spirits connoisseurs to compare and contrast original nuances, but they will also have appeal to those searching for inherently and authentically flavorsome white spirits to create cocktails rooted in real provenance. So distinct are these cane-derived spirits that the first Pre-Cask Collection of white rums that were available in late 2021 in Europe, have already sold out with the trade and won notable awards, including Best New Rum at Vinexpo, Paris.

Renegade Rum CEO Mark Reynier says, “We are delighted to share more Pre-Cask bottlings for the curious, to explore with us these new realms of natural flavor derived from sugar cane. They are for spirits connoisseurs searching for authenticity and transparency. And as the building blocks of our Renegade Rum, we have discovered they also make for intensely flavored, ultra high-provenance ingredients for the most discerning cocktail enthusiasts.”

“Even though these are among our first distillates, we have been delighted with their award-winning reception and the fact that we have commenced serious discussions around terroir, traceability and transparency in rum, adds Mark. This is a prelude, of course, to our aged rum – and we look forward to sharing our first serious studies with the world this autumn.”

The four Single Farm Origin white rums to be released in the United States within the Pre-Cask Collection are as follows:

Single Farm Origin: Nursery – The genesis of our pioneering project to propagate entirely clean & healthy heritage cane varieties began at our nursery farm. Nestled in La Calome Valley, with its almost terraced valley floor, it is made up of Hartman & Woburn clay loam soils & a profusion of volcanic boulders. For this rum we harvested the sucrose-rich variety we call Yellow Lady from “big pumps” field, which stands on the terroir known as Upper La Calome.

  • Terroir: Upper La Calome
  • Cane Variety: Yellow Lady
  • Pot Still

Single Farm Origin: Hope – On the island’s south-eastern flank, sheltered from the Atlantic Trade Winds by a narrow mangrove belt, stands this distinctive terroir. Bright, iron-red clay & pyroclastic boulders & rich, alluvial soil & its cool, high water table ensures a humid microclimate with lush cane in the driest season. For this rum we harvested the oldest of our varieties, Cain, from Mamo Field, which stands on the terroir known as Boulders.

  • Terroir: Boulders
  • Variety: Cain
  • Pot Still

Single Farm Origin: Lake Antoine – Lower Crater Lake South and Upper Crater Lake South – At Lake Antoine, intriguing terroirs wrap around the steep, seaward-facing slopes of a volcanic crater lake, where cane grows on granular Woburn clay loam – sparse & dry at the summit, deep & rich at the foot – fully exposed to the desiccating salt-laden Atlantic trade Winds. For these two rums we harvested the sucrose-rich variety we call Purple Tallboy from two fields, one from Ball Pasture Field, which stands on the terroir known as Lower Crater Lake South and the second from More Field, which stands on the terroir known as Upper Crater Lake South.

  • Terroirs: Lower Crater and Upper Crater Lake South
  • Variety: Purple Tallboy
  • Pot Still

The Renegade Rum Pre-Cask Collection of Single Farm Origin: Nursery, Hope and Lake Antoine Lower Crater & Upper Crater Lake South are each 50% ABV and are available in 700ml bottles for $65 in fine retail stores. Renegade Rum is imported by Glass Revolution Imports.

Situated on the mountainous, volcanic, Caribbean island of Grenada, the modern marvel that is the Renegade Rum Distillery was designed precisely to extol individuality, with extended temperature-controlled fermentation for purity, and considered distillation for gravitas. The purpose-built, state-of-the-art distillery is the first of its scale to have been designed from the ground up for terroir-bred sugarcane. As well as cutting-edge still design and digital logistics, the Renegade Rum Distillery uses sophisticated technology for air filtration and water purification of waste streams, thus ensuring distilling systems run in rhythm with natural systems.

Each bottle of Renegade Rum will feature an innovative CaneCode which includes all the information about the farm, cane variety and terroir showcasing total transparency for spirits enthusiasts. More information can be found at: https://renegaderum.com/canecode/

In addition, Renegade Rum has also recently launched its cask offering. This is a unique opportunity for anyone to acquire a cask of their own super-premium quality rum – distilled from pure cane juice derived from an individual Single Farm Origin – to be bottled with a personalized label. There are options for French Oak hogsheads matured in the Caribbean, and “Early Landed” American oak barrels, which will be aged in Europe. More information can be found at: https://renegaderum.com/renegade-cask-offer/

About Renegade Rum: Renegade Rum is a game-changing rum distillery located in Grenada, using fresh sugar cane juice rather than generic molasses (a by-product of sugar production), grown on the diverse terroirs of Grenada in the Caribbean. We began producing our first spirit in the autumn of 2020. The cane plant, rum’s primary raw ingredient, is the natural source of its flavor. Thus, the land on which it grows & its microclimate determines its character. Therefore, we choose to explore the terroirs of Grenada – one place, one farm, at a time. For more information, please visit https://renegaderum.com/

The Second Edition of The “Barolo En Primeur” Charity Auction To Take Place on October 28, 2022

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NEW YORK (PRWEB) – The Barolo en Primeur auction will take place on October 28, 2022 at the Grinzane Castle in Piedmont, Italy, and will stream live to New York City. Like the first edition, the auction will feature 15 barriques, each yielding approximately 300 bottles of the most recent Barolo vintage, 2021. The event is organized by Cassa di Risparmio di Cuneo Foundation in partnership with the Consorzio di Tutela Barolo Barbaresco Alba Langhe e Dogliani, representing almost 540 wine producers in Piedmont, Italy, in collaboration with Christie’s global auction house, and internationally renowned wine critic, Antonio Galloni.

The first edition of Barolo En Primeur was an international success, raising an impressive donation of 660,000 euros for 17 charities. All donations were awarded directly to projects in the non-profit field, as selected by the organizers and donors.

“With this operation, the only one of its kind, CRC Foundation has created a charity event at the national and international level, focusing on a single territory, its beauties, singularities and products of excellence, creating an innovative event that will generate important social benefits,” commented Ezio Raviola, President of Cassa di Risparmio di Cuneo Foundation.

The 15 barriques that will be available at auction contain wine made from grapes from the historic Cascina Gustava Vineyard, Grinzane, a four-hectare (9.8 acres) vineyard dedicated solely to Nebbiolo, recognized as a UNESCO World Heritage Site. The wine was produced and vinified by Donato Lanati, the internationally renowned enologist.

Again, this year the proceeds will be donated to social projects and initiatives in the fields of health, research, the arts and culture, as well as those promoting social inclusion and safeguarding of the Italian cultural heritage.

“The Barolo En Primeur event represents an initiative of highly scientific, educational and human value, capable of combining various aspects: the promotion of the wine-growing area, of which the vineyard is the mainstay, research with in-the-field teaching, and the important social aims pursued by the CRC Foundation,” explained Lanati.

In addition to the 15 barriques, this second edition will include participation from wine producers of the Barolo Barbaresco Alba Langhe and Dogliani Consortium, who will auction a selection of the most prized bottles of Barolo and Barbaresco coming from prestigious villages of both appellations, which include 10 lotti comunali (seven lots of Barolo 2021 from different Comuni (municipalities) and three 2021 Barbaresco lots).

“The Barolo en Primeur charity event is not only of great historical and social importance but is also highly significant for the Barolo wine sector, which is projected at an international level,” added Matteo Ascheri, President of the Consortium for the Protection of Barolo Barbaresco Alba Langhe and Dogliani.

The 300 bottles from each barrique and the bottles from the wineries will be ready in 2025, following the mandatory aging process for Barolo, and will be numbered and marked with a label specially created by an internationally renowned artist. This is a unique opportunity for wine connoisseurs, collectors, investors, and philanthropists, who are invited to take part in an international charity initiative that showcases one of the most world-renowned Italian wine appellations, its values of quality and sustainability, its territory, and the good causes that will benefit from it.

Ahead of Barolo en Primeur 2022, Antonio Galloni, who tasted the wine of each barrique, will publish his tasting notes in Vinous Media, so that potential bidders can read his opinion about how these rare wines capture the essence of Barolo and of the Gustava Vineyard, and their long ageability.

“The event offers collectors an unprecedented opportunity to participate in a philanthropic initiative of great importance and to benefit from a barrique of Barolo of the 2021 vintage, obtained from a specific parcel within a historic vineyard,” noted Antonio Galloni, Founder & CEO, Vinous. “Bidders should be encouraged by the rarity of the wines, the specially commissioned works of art and charitable causes, and all this contributes to making this initiative truly special.”

Information on how to take part in the auction can be found at http://www.fondazionecrcdonare.it

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About the Fondazione Cassa di Risparmio di Cuneo: On 24 January 1992, the Cassa di Risparmio di Cuneo Foundation was established, a private and independent non-profit body pursuing aims of social and economic benefit and promotion. The Foundation is inspired by philanthropic aims and makes contributions to public and private non-profit organizations as well as directly promoted projects in the fields of education, welfare, culture, local development, health, scientific research and sport. The initiatives are supported by the resources deriving from the management of the Foundation’s assets, which comfortably exceed one billion euros.

The Foundation’s activities aim to contribute to the development of the communities in its area, supporting their capacity for innovation and strengthening their cultural and educational offerings, so as to create more united and supportive social conditions. Teamwork in synergy with the territory, alongside the third sector and public bodies, in collaboration with citizens and institutions. With Barolo en Primeur, CRC Foundation has created a charity event at national and international level, focusing a territory, its beauties and singularities, creating an innovative event that can generate important social benefits.

About the Consorzio Di Tutela Barolo Barbaresco Alba Langhe e Dogliani: Founded in 1934 and representing over 500 wine producers across multiple appellations, the consortium is committed to the management, protection, and promotion of the Langhe, Alba, and Dogliani wine denominations. The Consortium ensures high quality by a set of formal production guidelines for the entire winemaking process, from agronomy to market surveillance. The Consortium continues to perform periodic sampling of wine products on the market to prevent fraud and to protect the wines’ authentication and reputation. Barolo & Barbaresco are registered trademarks in many countries throughout the world.

Swig And Savor AN UNFORGETTABLE WHISK(E)Y EXPERIENCE

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Portland, OR – The Oregon Restaurant & Lodging Association (ORLA) is pleased to announce that it will host the inaugural Swig & Savor event on Friday, August 12, 2022, at The Nines, a Luxury Collection Hotel in Portland, Oregon. Attendees will join distillers and master blenders to experience a multitude of special pours from around the world, all curated for this one, exclusive night.

The event gives attendees the opportunity to compare different types of whisk(e)ys, revisit some favorites, and uncover new tastes. This will be the first public whiskey tasting event in the Pacific Northwest to feature so many luxury pours and catered specifically to enthusiasts.

The confirmed pour list is below, but there will be several additions over the coming weeks.​

Ardbeg

• Wee Beastie

• 10 year

• An Oa

• Uigeadail (VIP hour only)

Bull Run

• 14 year American Whiskey

• 9 year Madeira Finished Oregon Single Malt

• 9 year All Oregon Single Malt 

• 6 year Nocino Finished Bourbon

• 6 year Chinato Finished Bourbon

• 13 year Cognac Finished Single Barrel Bourbon (VIP hour only)

Glenlivet

• Caribbean Reserve

• Illicit Still

• 18 year

• 21 year (VIP hour only)

• 25 year (VIP hour only)

Glenmorangie

• X by Glenmorangie

• Original 10 year

• Lasanta 12 year

• 18 year (VIP hour only)

Grain & Barrel 

• Chicken Cock Bourbon Whiskey

• Chicken Cock Rye Whiskey

• Elvis Whiskey

• Elvis Rye

• Virgil Kane Ginger

• Chicken Cock Cotton Club (VIP hour only)

Jefferson’s

• Reserve

• Ocean Aged at Sea

• Ocean Aged at Sea Rye

• Twin Oak (VIP hour only)

Kentucky Owl

• The Wiseman Rye

• The Wiseman Bourbon

• Confiscated Bourbon

• St. Patrick’s Limited Edition Bourbon (VIP hour only)

Michter’s

• Rye

• Bourbon

• Sour Mash

• Unblended American

• Barrel Strength Rye (VIP hour only)

• 10 year Rye (VIP hour only)

Oregon Spirit Distillers

• Bottled in Bond Single Barrel Straight American Bourbon Whiskey

• Straight American Bourbon Whiskey

• Straight American Rye Whiskey

• Straight American Wheat Whiskey

• Eaves Blind Straight American Bourbon, Blended by Marianne Eaves (VIP hour only)

Proof and Wood

• Deadwood Straight Bourbon

• Deadwood Rye Whiskey

• Roulette Rye

• Tumblin’ Dice

• The Representative

• The Ambassador

• The Senator Rye (VIP hour only)

• Tumblin’ Dice Private Barrel (VIP hour only)

• The Senator Rye Private Barrel (VIP hour only)

Rabbit Hole

• Cavehill Kentucky Straight Bourbon Whiskey 4-Grain

• Heigold Kentucky Straight Bourbon Whiskey High Rye

• Boxergrail Kentucky Straight Rye Whiskey

• Dareringer Straight Bourbon Whiskey Finished in PX Sherry Casks (VIP hour only)

• Founders Reserve (VIP hour only)

Redbreast

• PX

• 12 year

• 15 year

• 21 year (VIP hour only)

• 27 year (VIP hour only)

Silkie

• Legendary

• Legendary Dark

• Midnight Silkie

Spirit of Hven

• Mercurious Corn Whisky

• Swedish Rye Whisky (VIP hour only)

• Swedish Tycho’s Star Whisky (VIP hour only)

Uncle Nearest

• 1884 Small Batch Whiskey
• 1856 Premium Whiskey    

Westward

• Westward American Single Malt

• Westward American Single Malt Stout Cask

• Westward American Single Malt Pinot Noir Cask

• Westward American Single Malt Cask Strength

• Westward American Single Malt Elements: High Desert to Klamath Basin (VIP hour only) 

Wilderness Trail

• High-Rye Bourbon

• Wheated Bourbon

• Straight Rye Whiskey 

• Private Barrel (VIP hour only)

Woodinville

• Bourbon

• Straight Rye  

• Port Finished (VIP hour only

Swig & Savor seeks to give whisk(e)y enthusiasts access to master distillers, blenders and other experts while enjoying the fruits of their labors. Everyone is encouraged to engage and ask questions about each brand’s heritage, process, and what makes each pour unique. Whether it’s to brush up on familiar topics or to learn something new, attendees are welcome to join a handful of seminars hosted by experts from the famed Multnomah Whisk(e)y Library.

General Admission tickets are $249 and cover three hours of tasting access, while VIP Admission is $349 and covers four hours, exclusive pours, and a raffle of hard-to-get bottles. Attendees are encouraged to make it a weekend and enjoy what Portland has to offer! The City of Portland is filled with fantastic overnight accommodations, restaurants, and fun activities. Visit swigandsavor.com for ticket purchasing, accommodations, important links, and what to expect on August 12.

Tasting Corvezzo Organic and Vegan Wines From Italy

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I don’t seek out wines that are organic or vegan, but I’ve been asked enough times which of these types I would recommend so that when I was offered the opportunity to sample three from Corvezzo in Italy – a Pinot Grigio, Prosecco and the new Prosecco Rose (the Prosecco DOC was recently allowed to produce a Rose) – I grabbed at it. Just for you. My tasting notes are below, and below that is more information from the winery.

Corvezzo the leading name in organically grown, vegan wines from northeast Italy’s Veneto region…are widely available and line priced at $13.

Tasting

(Just a note on the bottles for all three: they are not the traditional long-neck bottles but rather shorter and stouter, as well as having embossed rings around each, reminding me a bit of fine Italian EVOO bottles. Definitely eye-catching. Also eye-catching is the statement, “Made with organic and vegan grapes”, on the front labels.)

2020 Corvezzo Pinot Grigio delle Venezie DOC

100% Pinot Grigio grapes

12% alcohol

The color of the wine was the palest yellow side of the rainbow. The fruit aromas included fresh honeydew and cantaloupe melons, orange and white peach. There was also a faint note of cool and clean concrete after a heavy rainfall. On the mouth I noted fresh lemon zest, orange, pineapple, homemade limeade. There was a nice freshness, viscosity and long length. This would be the first white, after a Prosecco, to have as a start to a night of wine tasting.

2020 Corvezzo Prosecco DOC Treviso Extra Dry

85% Glera and 15% DOC admitted grapes

11.5% alcohol

Pale yellow in color; followed by aromas that reminded me of sliced pear, kiwi, fresh mown grass (my favorite aroma, second only to wine), cheddar cheese and wet pebbles. My first impression when I tasted the wine was of a bowl of chilled fruit cocktail with Maraschino cherries; as well as sweet butter, with a mild acidity, juicy quality and a long finish.

2020 Corvezzo Prosecco DOC Rosé Extra Dry Millesimato 

Glera and Pinot Nero grapes

11.5% alcohol 

I was excited, I won’t lie, about having a new Rose Prosecco, and maybe that’s why this one was my favorite in the line-up. This one had a lovely sun-kissed peach color, with aromas that reminded me of tangerine, lemon-lime, biscuit, wet stones and a sweet perfumy powder. On the mouth I got that same lemon, as well as fresh sliced peaches, yellow apple, Rainier cherry and pear. I felt that the wine delivered beautiful fresh fruit, with a medium acidity and would be a conversation-starter to enjoy with or without food.

From Corvezzo

Family-owned and run, Corvezzo has the largest acreage in Italy of certified organic Glera and Pinot Grigio. According to owner/winemaker Giovanni Corvezzo, his wines have not only adapted to organic farming – they have thrived, becoming stronger, with better balance and producing higher quality fruit. The signature wine style here is fresh and bright.

“Skins are thicker, and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.” — Giovanni Corvezzo.

Corvezzo wines are imported by Origins Organic Imports, an importer dedicated to seeking out and bringing to market, high quality certified organic wines from around the world. Corvezzo is a natural fit within their portfolio.

More 

It was 2013, and the Corvezzo (“kor-VETZ-zoh) winery was in the midst of the slow, seven-year transition (2010–2017) from conventional to organic farming. Many of the vines, not yet used to an herbicide- and pesticide-free environment, were not strong enough to withstand that year’s rain and humidity. Production dropped dramatically.

These days Giovanni Corvezzo styles himself a “Happy Farmer.” His Glera (the grape responsible for the region’s famous Prosecco) and Pinot Grigio vines have not only adapted, and become stronger, but are yielding abundantly, and producing better fruit. “Skins are thicker, and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.” The key word is “potential.” As a third-generation winegrower, Giovanni knows the work and care it takes to produce quality wines. What is incontrovertible, however, is that those thicker skins better protect the fruit from rain and parasites.

Founded in 1960 by Giovanni’s grandparents, the winery is in the village of Cessalto near Treviso, a sweet spot in the Veneto between the cool Dolomite Mountains and the sunny Adriatic Sea. Though farmers are generally conservative, the Corvezzo family was an exception. The second generation, sons Giuseppe and Renzo, not only expanded acreage but were early adopters in the 1970s of a more sustainable approach, experimenting with integrated pest control. The next decade saw the introduction of strip cultivation and the banning of synthetic herbicides.

Giovanni took over in 2009 and the following year started the transition to organic viticulture. In the winery, animal products were replaced so that today the winery is certified vegan. Wines are fined using bentonite clay. Giovanni is also looking at chalk (gypsum powder) to possibly replace the mildew-fighting copper sulphate used in the vineyard. As Giovanni puts it “What can we do to be even more sustainable? It’s continuous improvement.” And yes, in 2020 the team started looking at going biodynamic! To reduce the carbon footprint, there’s a photovoltaic plant, as well as a biomass plant that produces thermal energy from pruning waste. Of course, recycled materials are used for labels and boxes, and bottles are lightweight.

Today, all of Corvezzo’s 380 acres are organically farmed. Measured by acreage, that makes it one of Italy’s largest sources of organic Glera and Pinot Grigio. Size keeps prices down and Giovanni feels strongly that organic products should be “democratic.” “I buy organic products every day for me and my family. So, when I decided to become an organic farmer, I wanted to offer a certified wine without tripling prices.”

Corvezzo wines are made from a mix of estate and grower fruit. A few years ago Giovanni Corvezzo began sharing his know-how on organic viticulture with trusted growers, and today the Corvezzo team tightly controls what happens in non-owned vineyards. Corvezzo is certified fully organic in Europe, covering both viticulture and production in the winery. But, because of a difference in regulations, U.S. labels state: “Made with organic & vegan grapes.” The winery is not Italy’s largest producer of organic Glera and Pinot Grigio measured by volume; quality always tops quantity at Corvezzo.

The wines not only have the superior aroma of organically farmed fruit, but arguably greater concentration, thanks to those thicker skins. In addition, Giovanni Corvezza believes organic farming gives the wines better balance. The signature wine style here is fresh and bright.

The Corvezzo team is not resting on its laurels; the journey to ever-more earth-friendly production is ongoing. After all, Giovanni Corvezzo has to keep the patrimony safe for his two young daughters and all the members of the next generation. Indeed, Giovanni Corvezzo gives us a challenge. In 2016 a joint report by the International Federation of Organic Agriculture Movements (IFOAM EU) and the Research Institute of Organic Agriculture (FiBL) stated that converting 50% of EU land to organic farming by 2030 would reduce agricultural greenhouse gas emissions by 23%.“Being 100% organic is a mission! Will you help us attain this aim?”

For more information visit: https://www.theorganicprosecco.com/ and https://www.corvezzo.it/en/

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.

Choosing My First Wine For Others

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The other day I was reminded of the first time I had been asked to select wine for others. And it was over 25 years ago. My friend Timmy D, an executive in the TV industry, asked me to attend an awards luncheon with him as his guest. I thought, cool, haven’t done that before.

At Mondavi winery honing my craft!

We were seated in a circle, a group of about ten or twelve, and handed the menu of what we would be served. I don’t recall any choices, there was amuse bouche, a salad, our entrée and a dessert, if I recall correctly. Luckily there was an accompanying wine list with a dozen or so choices. I was tickled to look that over, and even more tickled when Timmy asked me to select the wine for the group!

(When I think back I think, bravo Tim. He hadn’t asked the group if they would like me to select their wine, and as he was a busy executive on a popular series, I’m sure he hadn’t taken the time beforehand to tell his crew about me. Not even sure, now that I think about it, if there wasn’t someone else seated at that round table better equipped than I.)

To this day I have no idea what the rest of the table thought of this 20-something tall blond Amazon, that was unknown by all, and why I had been tasked with this duty. I think Timmy just told them that I was some kind of a wine lover, at that time avidly reading every issue of Wine Spectator from cover to cover – an annual gift courtesy Timmy. I wasn’t yet writing about, or seriously studying, wine.

To this day I also don’t recall what wine I ordered but I do remember studying the food menu with the wine list, asking the guests what their preferences were, and selecting the bottles.

The show itself was a blur, literally, as I had forgotten to bring my eyeglasses. I dimly remember Steven Segal striding across the stage, and only recognized him because you could see his staggeringly tall frame and his signature slicked back ponytail from any distance! My thrill was being at that table, and for one brief moment, being the one in command, not Segal.

The wine came. The food came. Both were consumed with many nods, agreeing that the pairing was quite tasty. This was thrilling for me!

I will never forget this day, and how Timmy and the rest of his associates at the table made me feel. It may have been one of many moments that made me want to devote myself 100% to wine. It certainly pushed me forward to wanting to taste more, experience more, and do more with wine.

Do you remember your first experience taking command of a situation – involving wine?

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.

Charles Heidsieck Champagne Takes to the Sea to Honor Its Founder’s Bicentennial

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SAINT-MALO, FRANCE (PRWEB) – Charles Heidsieck, one of Champagne’s most admired producers, has announced it is sending its newest releases to the US by sailboat. Featuring a cargo of a limited number of prestigious bottles, the historic journey celebrates the bicentennial of the House’s Founder, Charles-Camille Heidsieck, and will sail across the Atlantic to arrive in New York, following the journey that Charles himself took in 1852.

The sailboat launches from the port of Saint-Malo, Brittany, arriving in New York in time to celebrate Charles’ 200th birth date on June 17. The shipment has been entrusted to French sail company, Grain de Sail, for a transatlantic crossing on board its cargo sailboat – the first modern, regulated, merchant shipping cargo sailboat in the world – truly following in Charles’ footsteps, who made his own crossings by sea. The journey can be followed at Follow the journey on the Grain de Sail home page, https://graindesailwines.com/

For Charles Heidsieck’s Managing Director, Stephen Leroux, the partnership reflects the House’s tribute and commitment to the Founder’s sense of adventure, “Transport by sea is an integral part of our history: that is how Charles Heidsieck supplied the American market. We chose Grain de Sail as a partner because it is more than just a company, it is an adventure.

We share many key values, such as patience, a daring and entrepreneurial spirit, the world of sea, and respect for ancestral skills whilst cultivating innovation.”

Charles personally chose the US as his first market, back in 1852, as explained by Stephen Leroux, “To celebrate our 200 years of adventure, we are paying tribute to our Founder’s travels to the United States in our own way: taking our – slow – time, in a daring and entrepreneurial approach, and innovative spirit.”

For Jacques Barreau, co-founder and Executive Director at Grain de Sail, carrying the House’s legendary cargo perfectly befits their own sense of adventure, “An adventurous spirit is essential at Grain de Sail, as well as our environmental approach. I am sure that Charles Heidsieck himself would have been delighted with the partnership between our two companies, which gives special meaning to the exceptional products created by the House in tribute to its founder. It is a pleasure to be working together.”

The House has held a long connection to sailing, with several racing boats bearing the Charles Heidsieck name in global races in the 70s and 80s, including ‘Charles Heidsieck III’, especially designed for the most extraordinary international race. This great monohull sailed the Whitbread Round the World Race from August 1981 to March 1982.

The House is planning a long-term relationship with Grain de Sail, making one delivery a year via the North Atlantic, and taking on other routes as the partnership develops.

Leroux loves the idea that the shipment is not on a strict deadline to arrive to US shores, “For us, taking our time is a good thing. We leave our wines until they are fully matured, and we think that a slower pace allows you to appreciate things in life, and we really like the idea that our wines will get there when they get there.”

2022 marks 200 years since the birth of its Founder, Charles Heidsieck: a gentleman-entrepreneur with a taste for adventure, bold and pioneering. He would thoroughly and passionately pave the way of the champagne market in the mid-19th century by converting Americans to his own cuvées, earning him legendary status across the Atlantic, and the nickname “Champagne Charlie”.

The Charles Heidsieck portfolio is imported nationally by Folio Fine Wine Partners.