Eve's Wine 101

Wine in the Pines 2015: Sipping, Sampling, Listening and Perusing In The Woods

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PINE MOUNTAIN CLUB, CA – Can you imagine leisurely sipping wine and sampling gourmet food while listening to live music and perusing an art show – in the woods? And that scene will unfold just an hour or so north of Los Angeles in Pine Mountain Village at the top of the 5-freeway known as the grapevine. The festivity takes place on June 13 from noon to 4:00 p.m. Many of the guests that have come to Wine in the Pines for over a decade have discovered an oasis of fresh air, cabins, pine trees and wine lovers. Come see what all of the talk is about and join us for this year’s event.

17126_1075429959139107_5882642767504595075_n“Seeing the wineries participating this year promises it to be one of the best wine events ever,” Mark Bailey, owner of the local Madd Bailey’s Pub and the Wine Room Gallery said. “I’m especially excited to see a special section of the village devoted to the fabulous Lompoc Wine Ghetto Trail.”

At press time participants include Freixenet, Clayhouse Wines, Pomar Junction Vineyard, Ranchita Canyon Vineyard, Silkwood Wines, Vista Del Rey Vineyards, Frolicking Frog Wine, Golden Star Vineyards & Winery, Cass Winery, Lapis Luna Wines, Quady Winery, Opolo Vineyards, Gen7, Ampelos Cellars, Transcendence, Montemar Wines, Zotovich Cellars, Sagebrush Annies, Casa Blanca Restaurant, Ascension Cellars, Las Flores, Plan B Wine Cellars, Veritas Tapas & Wine Bar, Tobin James Cellars, Madd Bailey’s Pub – Pine Mountain Club, Pali Wine Company, Hansen Grunner Vineyards, Rock Lobster Vineyards, Black bear Red chair, petite sirah, G. Washington, Stone Pine, tercero wines, Wolf Creek Brewery, Tioga Sequoia Brewing Company and Advanced Beverage Solutions (Stella Artois). UPDATE These wineries are also now participating: Bellissimo Cellars, Mystic Hills Vineyard, Midnight Cellars Winery, Gagnon Cellars, Cantara Cellars, Turiya Wines, Bradley Family Winery and Vina Robles Winery.

If you would like to explore the area and make a weekend out of it, information on cabins available for rent are also on the website: www.WineInThePines.com and there is a Holiday Inn located in nearby Frazier.

The Wine Room Gallery Wine Bar in Pine Mountain will be open on both Saturday and Sunday from 12:00 to 4:00 p.m. and guests will be able to purchase and take some of the wine they tasted at the festival. Tickets and information: www.WineInThePines.com, 661-242-1996 and Facebook.

 

Perlis Picks: The Ojai Wine Festival

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June brings the last of the outdoor wine festivals in the Los Angeles area, at least the last until the weather starts to cool off again upon the end of summer.

The Ojai Wine Festival was held Sunday, June 8th.  Now in its 28th year, this event offers an amazing array of wines to taste, along with great beers, delicious food samples and live entertainment. An added bonus is that the festival takes place on the shore of beautiful Lake Casitas in Ojai.

DSC00808Participating wineries this year, per the program, were:

Adelaida Cellars

Alta Colina Vineyard & Winery

August Ridge Vineyards

Barefoot Winery

Boccali Vineyards and Winery

Bonny Doon Vineyard

Christian Lazo Wines

Classic Wines of California

Allure Winery

Fat Cat Cellars

JFJ Winery

Nimbus

Rancho Sisquoc Winery

Robert Hall Winery

Six Degrees

Cottonwood Canyon Vineyard & Winery

Cupcake Vineyards

First Crush

Frolicking Frog Cellars

Giessinger Winery

Jettlynn Winery

Kobrand Fine Wine and Spirits

Domaine Carneros

Chateau d’Aqueria

Foley Winery

Le Vigne Winery

Lone Madrone

Mosby Winery & Vineyards

Nobelle Wines

Oak Ridge Winery

3 Girls

Lodi Estates

Maggio Family Vineyards

Moss Roxx

OZV

Ousterhout Wine & Vineyard

Quady Winery

Ranchita Canyon Vineyard

Squashed Grapes

Sagebrush Annies and Stone Pine Estate

Summerland Winery

Tablas Creek Vineyard

Toucan Wines

Ventura County Winery Association

Cantara Cellars

Four Brix

Herzog Wine Cellars

Magnavino Cellars

Panaro Brothers Winery

Plan B Wine Cellars

San Vicente Cellars

Sunland Vintage Cellars

Vinemark Cellars LLC

Vino Vargas

Zaca Mesa WineryDSC00830_edited-2

 

And if that list isn’t long enough, there were three beer tasting areas, pouring samples of:

Red Hook IPA

Ninkasi Brewing

Rogue Nation

Shock Top Belgian White

Firestone Walker Brewing Company

Golden Road Brewing

Goose Island

Anchor Steam India Pale Ale

Strongbow Gold

Newcastle Brown Ale

San Luis Obispo Brewing Company India Pale Ale

In all, 23 different beers were being poured.

The festival sells a limited number of VIP tickets. These tickets offer some pretty good benefits:

Early entry, and while you are waiting to get in you get generous pours of some Barefoot Bubbly to get you in the mood.

Entry into the VIP Lounge with seating right at the lake, wine being poured by Bianchi Winery, Bonny Doon Vineyard, Nobelle Wines, Vino Vargas, as well as a selection from Whole Foods Market.  An added bonus was the pouring of tequila samples from Tequila Los Tres Toños Reposado  and Tequila El TrueQue  as well as the following premium beers:

Stella Artois

Leffe Blonde

Hoegaarden

And Stella Artois was also pouring their refreshing apple cider.

Complimentary Hor d’Oeuvres from Sakura Ojai, La Piu Bella Tavola and Whole Foods only being served in the VIP Lounge helped to round out the benefits. [Non VIP ticket holders had a selection of food trucks from which to purchase food to go with their wine and beer samples.]

Before wrapping this up, I just want to mention some of my favorite wines of the many I tasted:

Alta Colina Vineyard & Winery 2010 Old 900 Syrah, Paso Robles

Bonny Doon Vineyard 2009 Le Cigar Volant, Central Coast, California

Jettlynn Winery 2009 Zinfandel, Paso Robles

Nobelle Wines 2012 Marsanne, Monterey County

Ousterhout Wine & Vineyard 2011 Zinfandel Grist Vineyard, Dry Creek Valley

Tablas Creek Vineyard 2010 Espirit de Beaucastel, Paso Robles

Toucan Wines 2011 Old Vine Carignane, Contra Costa

Zaca Mesa Winery 2010 Syrah, Santa Ynez Valley

Last but not least, I need to mention the free boat rides and the great entertainment by Captain Cardiac and the Coronaries as well as Beatles tribute bank Sgt. Pepper. This is an outstanding, well-run event. There’s a good reason it has been around 28 years. And, the net proceeds go to aid local Rotary community service projects.

(All photographs courtesy Stephen Adams.)

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve’s Wine 101 Consulting (http://evewine101.com/eveswine101consulting/). Michael can be contacted at michaelthezinfan@aol.com.

A Taste of Belgium at the Belgians Are Coming Festival

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Peter Goossens has hit this one out of the park.  Both the selection of beers as well as vendors were fantastic.  The beers at the festival for all to enjoy were not your typical run of the mill beers.  Not only did you get to taste the traditional but also the modern Belgian ales which wan intriguing.  The different styles included Gueze, Trappist, Saison, Pale, just to name a few.  The flavor profile of each beer was unique.  This definitely was a beer lovers nirvana.

2013 Belgian Festival EntranceFor traditional Belgian styles I liked all that was poured but must admit I had a handful of favorites.  In fact if you caught me dumping any of the beers it was to maintain control.  Let’s face it, with this many vendors and beers that ranged from 6-10% or more ABV it will get the best of you by the end of the evening.

At first I thought that there was not going to be any Gueze but that was quickly faded away as Peter led me to a vendor that was pouring Cuvee Rene Gueze Lambic Beer.  Gueze is a very unique beer and definitely not for everyone’s palate.  Beer Advocate places a 91pt rating on this beer.

Gueze and Lambic beers are in the same family or style.  This family of beers does not use the cultivated yeast that such beers as Porters, Stouts, Pilsners or IPAs.  Rather, the brewer uses wild yeast that ferments the beer spontaneously.  The wild yeast used in Belgium creates a sour, acidic nature.  Aside from the Gueze there were a few examples of Lambic styles where fruit flavors are added to the sour beer.  Lindeman as well as another favorite of mine from Flanders, called Duchesse de Bourgogne which was named in honor of Duchess Mary of Burgundy that was killed in a horse riding accident, were poured in the line-up of this beer style.

Another beer, or bier, that I feel in love with was Poperings Hommel.  Listed as an IPA, Natasha Walewski (Retail Market Manager for Global Beer Network) said it was a Pale Ale. Cuvee Rene Gueze Lambic Beer This is probably the results of Americans view of IPA verses European view.  Americans want the hop bitterness to be so high that it curls your toes and destroys your palate with high alpha acid hops that are reminiscent of chewing on grapefruit skins.  Belgium, England, etc., use low alpha acid noble hops that impart a beautiful floral flavor with slight amounts of spice.  Poperings Hommel was a fantastic example of how to make an IPA that is very good but different using noble hops.

poperings hommel bierMoving up from the IPA/Pale ale I found an old friend that I fell in love with at the last years Belgian Festival, St. Stefanus.  The recipe and process dates back to 1295 when this Abbey beer was contracted out to the Van Steenberge Brewery where the tradition and recipe has been maintained.  This Belgian Blonde is extremely flavorful and shares something in common with wine.  It develops different flavor profiles as it ages.  Like wine, it has a lot of fresh and fruity flavors when it is young but as it ages it increases in complexity and aromatics.  The brewer uses three different strains of yeasts and will not release his beer to the public until he is happy with the product.  The bottle has his signature and the expected flavor profile along with the date it was made.  Based on the different variables as yeast strains, aging, etc, this beer varies from release to release.

Then there were the Saisons.  This beer is known as a farmhouse ale and is one of my favorites.  This beer has beautiful clean refreshing flavors of clove, coriander, lemon, etc.

In the old days it was made for farm workers as a refreshment.  Today, with the higher alcohol, I would doubt that you would want to do this.  In those early days it was believed the alcohol content was 3 – 3.5 ABV verses today’s 4.5 – 6.5%.  There were many examples of this style but the one that I enjoyed most was St Feuillien Saison, it was a classic Saison.

Moving into the darker ales from Belgium there was a good example an Abbey Brown Ale called Corsendonk.  In the past I have not been very fond of Corsendonk beers but the sample poured at the festival has won me over.  Beer Advocate rates this beer 90 points.  The flavors of caramel and raison were just phenomenal.  I can picture myself sitting by the fireplace on a cold rainy day and drinking this beer.

Now for the grand finale.  St. Bernadus Abt 12 is known as a world class beer receiving a 99 pt rating from Beer Advocate and is always in high demand.  This is a Quadruple and weighs in at 10% ABV and is known as is a sipper.  As you smell and take a drink of this beer you get the beautiful flavors of caramel, molasses and toffee along with raison and plum.  The key to this beer is not to drink it ice cold otherwise you will not get all of the complexity, beautiful flavors and malt characteristics that it has to offer.  It is an absolutely outstanding beer.

One more beer vendor I would like to mention is from our own Santa Clarita Valley.  Wolf Creek Brewery was pouring their multiple gold award winning Hefeweizen along with a Belgian style Triple that they call Surfin’ Monks.  This Triple provided a good example of American style Belgians showing the differences between old and new world styles.  This beer is 10% ABV with flavors of caramel, orange and cumin along with mild citrus from the hops.

It is impossible for me to write about all of the beers poured as there were so many.  I did not find one that I was disappointed with.  Here is a list of some of the beers poured. St. Stefanus Blonde Bier

Malheur 10, Malheur 12, Stella Artois, Leffe, Hoegaarden, Stella Artois Cidre, St Feuillien Grand Cru, St Feuillien Saison, Pauwel Kwak, Triple Karmeliet, Bockor Omer Traditional Blond, VanderGhinste Oud Bruin, Seef, Petrus Aged Red, Piraat, Gulden Draak, Scotch de Silly, Poperings Hommel, Bavik Pils, Wittekerke, Timmermans Framboise Lambic, Timmermans Strawberry, Lefebvre Blanche de Bruxelles, Lindemans Lambic Framboise, Val-Dieu Triple, Des Rocs Grand Cru, St Bernardus Abt 12, Verhaeghe Duchesse de Bourgogne, Rodenbach Classic, Steenbrugge Blond, Malheur Brut, Sint Stefanus, Mort Subite Kriek Lambic, Affligem Cuvee 950 Blonde, Affligem Dubbel, Affligem Triple, Lindemans Cuvee Rene Gueuze Lambic, Gageleer, Strubbe Grand Cru, Struise Westoek X, De Rijkc Arend Tripel, Rince Cochon, Corsendonck Agnus Triple, Corsendonck Pater Dubbel Ale, Grimbergen Dubbel Ale, Grimbergen Blonde Ale, and finally from our friends of Wolf Creek Brewery: Surfin’ Monks, and Howlin’ Hefeweizen.

If you were unable to attend this event I would put it on my calendar as a “MUST DO” when Peter lines up another one of these events.  As a home brewer of almost 30 years, I still find new beers that blow me away.  At this festival I was truly enlightened to new beers.  Belgian beers will always be one of my favorites.  Hope to see you next time at the festival, I guarantee you will not be disappointed.

Cheers,

Rusty Sly

Use Code evewine 101 for $10 off to: The Belgians Are Coming Back to Union Station!

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THE BELGIANS ARE COMING … to UNION STATION, LOS ANGELES, CA Belgian Beer Fest – Saturday, November 2, 2013

The Belgians Are Coming -­‐ Belgian Beer Fest is coming to Union Station in Los Angeles. On Saturday November 2, from 5:00pm – 9:00pm, The Belgians Are Coming Belgian Beer Fest will guide guests through the fascinating history of the Belgian brewers and their beers in the beautiful historic setting of Union Station, while recalling the ambiance of a typical Belgian street festival.

Tickets Coasters-belgians are comingWhat makes the story of the Belgian beers so unique? In the craft beer world, Belgium is considered the “Valhalla” of the beer gods! The craftsmanship of the Belgian brewers is renowned and lauded worldwide. Get to know and taste the artisan craftsmanship of the original Belgian brewers, and fall in love with the passion behind the labels.

Once again, The Belgians Are Coming Belgian Beer Festival will be hosting over 40 breweries and a limited selection of wineries. A selection of gourmet food complimenting the beers and wines served will be offered.
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Please note that food is additional and is not included in the price of admission.

General admission tickets can be purchased online for $59 at www.TheBelgiansAreComing.com. General admission tickets include access to the festival and unlimited tasting during the event. A limited number of tickets will be available for purchase at the door for $69 per ticket.

A portion of the proceeds will benefit the Repertory East Playhouse, a non-­‐profit theatre in Old Town Newhall.

Discover Sake LA 2013 – Not a Hot Sake in Sight

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I took a very informative class led by Sake Samurai Timothy Sullivan just before a large Discover Sake LA tasting event recently.  Sullivan promised to give us the strong points of selling and enjoying Sake in stores and restaurants, and how to make it more understandable to the consumer and profitable for the sellers.

Sullivan’s journey into Sake began in 2005 when, on a whim, he ordered the most expensive Sake by the glass at a restaurant in New York.  From that moment it became a huge hobby.  With a computer background, he started UrbanSake.com, which now has years of tasting notes, including a database of 600 sakes so far, making it a great website for research.

In 2007 Sullivan was invited to Japan by the Sake Brewers Association to become a Sake Samurai.  The goal of the association is “To Promote Sake” throughout the world.  He then returned to New York and began teaching.  He also did brewing internships and quickly learned that he was more skilled at teaching instead of brewing.  However, learning the brewing process was a good experience to know the passion involved in making sake.

Sullivan now has other certifications in Sake education, and in 2013 he became a brand ambassador while he continues to teach about sake.  This is what I learned:

Sake is not:

  • Wine, as it’s not made from fruit it’s milled from a grain.
  • Beer does come from a grain, and it’s fermented, but sake is not from barley or uses hops for flavoring.
  • Spirits are from fermented fruits, grain or vegetables.

Sake is:

Its own category!  Sullivan is an advocate of educating people to learn and promote this.  It is fermented from the sugars in rice alone.

The Four Sake Ingredients:

  • 80% water, and the breweries are usually close to their water source.
  • Yeast to consume sugar and give off CO2 and alcohol.  Will control the result of little to no aromas.
  • Koji is the mold that is purposely made on the rice, to give off an enzyme that snips starch molecules into sugar molecules.   Allows for the breakdown of starch into sugar.  It is considered the  “heart” or “center” of sake brewing.
  • Grains of sake rice are pudgier then table rice, and starch is more concentrated in the center of a grain of sake rice.   Like the yolk in a hard-boiled egg. So brewers can grind/mill/polish down the outside to get to more of the starch center.  The amount remaining is the part we refer to, and the part used for making sake.

Sake TypesSake Menu  

In a restaurant there are several sake classification terms.  (See “Sake Types” photo).  There is pure (milled rice) and fortified (with up to 10% distilled alcohol).  It’s the different milling rates that give classifications.

Why Sell Sake?

  • The quality of sake, which has been around for about 2000 years, has never been better.  The last 40-50 years premium sake has become more elegant, floral, aromatic – and of the best quality.
  • Unique amino acid profiles provides more savory flavors.  Sullivan said it was more like the savory qualities found in a Shiitake mushroom, Parmesan cheese or very ripe tomatoes.
  • When a sommelier may have a difficult food and wine pairing, sake can fill the void.
  • Variety of brands and styles.
  • There has been a rising demand for sake every year.

Challenges for Sake in the U.S.

  • Price is higher in the states than it is in Japan.
  • Labels “scare” off people as they are hard to read or hard to remember.  Brewers will now sometimes integrate some English in the design.
  • General lack of understanding and education.  Customers may have a knowledge deficit about, for instance, “all sake is hot sake”, “it’s rice wine” and/or “high alcohol” so the consumers need a lot of education.
  • The “Only-With-Sushi” image that Americans have.   It’s a red or white conversation, never a sake one if the consumer is going home to cook a dinner as they don’t know how to pair their home meals with sake.  Introducing sake to non-Japanese restaurants is going to be the next huge area.  Not a lot of work done in that and nothing, according to Sullivan, can help the market more than changing this image.

Selling Sake

  • Number one is staff education.  You must train staff about sake to sell sake.  This is the front line and they need to be passionate sake ambassadors and sake fans.
  • “Rock solid pairing recommendations.”  Creamy cloudy sake with spicy pad Thai being one example.  Gamey sake with Thanksgiving turkey.  Robust sake with shiitake mushroom dishes.
  • Labeling, messaging and menus shouldn’t be complicated.  Don’t “geek out” instead make tasting notes easy to understand. Shy away from numeric ratings, it’s not something needed in the sake world like it’s taken over the wine world.  Don’t go overboard on information and education in a menu, but have on hand for that one customer that wants to know.
  • Consider giving out sake samples.  Removes fear of the unknown.
  • Bottle size could be 1.8-liter “party size” large format as it’s nice to serve by the glass.  Sake is more robust than wine after opened, can be kept in refrigerator for 2-3 weeks, and a vacuum seal can be used.  The alcohol in the sake serves as a preservative.

Quick Tasting

Hideyoshi Honjozo

Milled to 65% or less rice remaining, fortified with a small amount of alcohol.  Tasted like most cold sake offerings in average corner sushi bars.

 

Mizunoshirabe Ginjo

Milled to 60% or less rice remaining, fortified. This one was slightly lighter and cleaner.

 

Kirinzan Junmai Daiginjo

Super premium, 45% rice remaining.  Dryer.  I liked this one.  The more rice you mill down the price gets higher – but you get more aromatics and smooth palates.

 

Dassai Sparkling Nigori 50

Cloudy.  Milled to 50% rice remaining.  Fruity.  Interesting.  I would suggest trying this in place of your usual sparkling wine; I liked it.

 

Yuzo Omoi

Japanese citrus, low alcohol, high acidity, 60% rice remaining.  Wow, what a burst of lemon and orange! Really interesting.

Main Tasting and ConclusionSake collection

The room was a wee bit crowded to me, and I wasn’t on a mission to drink too much before I thought about driving.  I tried some of the super premiums, and some infused with citrus or other fruits.

All in all I thought of what I had just learned in the class: Yes, these bottles had more English then in the past, but they also had unique art and shapes.  For people that buy their wine based on a pretty label, I thought they did a swell job.  And, as I tried a few sweet ones, I thought that people that enjoy sweet wines would really like this offered in a restaurant instead of a dessert wine.

My eyes are more open to sake now, and I’m very anxious to seek out more different types.  Least of all: hot sake.  I haven’t had it in years and don’t miss it at all.  If you never liked hot sake, know one thing: These sakes are completely different.

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From JETRO Invite

JETRO is pleased to announce the Discover Sake tastings in Los Angeles. We have gathered a premiere selection of thirty sake brewers from Japan to share their finest bottles, with the importers that bring their sake to you…

Consumers are becoming more and more knowledgeable about premium sake, and labels from Japan have started appearing next to wines and craft beers on menus in all kinds of restaurants. From honjozo to daiginjo to nigori, our producers will showcase a range of sakes that can fit into any beverage program.

BREWERS INFORMATION

– NANBU BIJIN CO., LTD. (Iwate)

http://www.nanbubijin.co.jp/

We were established in 1902, first as a sake retailer, then as a producer. Nanbu stands for the region, and Bijin (meaning beautiful woman) for the delicate, light, and clean nature of our sake. Our sake is brewed with medium-hard water that is purified naturally as it courses through the mountain rock on its way to the sea. We are now available and enjoyed by our fans in over 20 countries, including the United States, United Kingdom and the UAE.

Available through: Mutual Trading Inc. [www.lamtc.com]

 

– HANAHARU SHUZOU CO., LTD. (Fukushima)

www.hanaharu.co.jp/

For 300 years, we have continued to brew sake in Aizu, Fukushima, a region known for its high-quality rice. Along with the region’s abundance of pure, clean water, this rice is essential to the production of excellent sake. Its climatic feature of having four distinct seasons with heavy snowfall and cold temperature is also a significant factor to sake brewing.

 

– NINKI.Inc (Fukushima)

www.ninki.co.jp

Established by a group of true professionals in Fukushima that have succeeded in the sake industry, we pride in making “Ginjo” sake only, concentrating on producing high quality sake, as well as offering a special touch of sophistication and style to our bottles and labels.

Available through: Silkroad Wine & Spirits [www.silkroadwineandspirits.com]

Manotsuru MAHO Daiginjo

Manotsuru MAHO Daiginjo

 

Demon Slayer and Crane

Demon Slayer and Crane

– OBATA SHUZO CO., LTD. (Niigata)

www.obata-shuzo.com

Obata Shuzo has been hand-making boutique premium sake since its founding in 1892, using pure, soft groundwater and world-famous sake rice. The kura (brewery) is still owned and managed by the Obata family. The toji (master brewer) is the acclaimed Kenya Kudo.

The Obata family crest is Four Diamonds. These represent the three elements that are commonly held to be crucial in sake brewing: “Rice,” “Water” and “Humans” (Brewers). In addition to the aforementioned three, the brewery takes into account the importance of “Climate and Nature” (Terroir). Their motto is to brew sake where the “four treasures” may work harmoniously to produce a well balanced product.

 

– SHIRATAKI SAKE BREWERY CO., LTD. (Niigata)

http://jozen.sakura.ne.jp/english/

In 1855, Tosuke Minatoya founded the brewery at Echigo Yuzawa in Niigata prefecture. Echigo Yuzawa is famous for heavy snowfall and hot springs. When the snow melts, it becomes a waterfall, and high quality clean water gushes from the well in the brewery facility throughout the year. Japanese sake is 80% water, and the spring water plays an essential role in brewing. Shirataki sake has complex aromas, and is delicate, smooth and soft on the palate.

Available through: Nishimoto Trading Co., Ltd. [www.ntcltd.com]

 

– NIIGATA MEIJO CO., LTD. (Niigata)

www.niigata-meijo.com

Niigata Meijo is located in Ojiya in the central region of Niigata Prefecture 150 miles north of Tokyo. A fertile valley for rice farming surrounded by snow-covered mountains in winter, the environment is ideal for sake production. The company’s brewery has produced sake and distributed other wholesale beverages for 70 years.

Niigata Meijo sake products have received major awards including the best sake award at the Kanto Regional Sake Appraisal and 13 consecutive gold medal awards at the National New Sake Appraisal. Its sake has a characteristic gorgeous-smooth-clean flavor profile with clear finish, and one of the products in a small cup package (180ml) received the Grand Prix award of Japan’s Cup sake in 2008.

 

Michael John Simkin, sake expert sat next to me in class.

Michael John Simkin, sake expert holding up Ichishima Ginnoyorokobi Competition Daiginjo

– ICHISHIMA SAKE BREWERY INC. (Niigata)

www.ichishima.jp

Long one of the most prominent breweries in the Niigata region, Ichishima Shuzo has been owned and operated by the Ichishima family since its founding in 1790. The brewery continues to draw on its long history and access to local ingredients to produce some of the highest quality sake in a region known for premium production. Despite its history and tradition, however, the brewery is no stranger to innovation. By managing to maintain tradition as well as an open mindedness, Ichishima Shuzo has been able to produce consistently high quality sake, as evidenced by its perennial status as a gold medal winner at the National New Sake Competition.

Available through: MJS Sake Selections [http://mjssake.com/]

 

– KANEI BREWING LTD. (Kanagawa)

http://www.shirasasa.com/

Hadano is known for its excellent water, and the Kanei sake brewing company takes advantage of this water to make its excellent and highly acclaimed lines of sake. The brewery has been producing its handcrafted sake since 1868.

 

Bunraki Pear Liqueur and Junmai Daignjo

Bunraki Pear Liqueur and Junmai Daignjo

– BUNRAKU CO., LTD. (Saitama)

www.bunraku.net

Throughout over a century of history we have striven to offer the highest quality sake to our customers by strictly maintaining our ancient, traditional methods. The autumn of 2007 saw the completion of our new brewery, allowing us to harmonize traditional brewing methods with modern equipment. It is therefore with great pride that we seek to introduce our treasured sake to people from overseas. Having put our heart and soul into sake for over one-hundred and ten years, we can promise that our product will not be a temporary fad, but it embodies a genuine and superior element of Japanese tradition.

Available through: Wine of Japan Inc. [http://www.wineofjapan.com/]

 

– SHIRAGIKU SHUZO CO., LTD. (Ibaraki)

http://www.shiragiku-shuzou.co.jp/

Founded in 1805, we have continued to produce high quality sake with the use of a steam engine. Now, with the traditional technique of Kanzukuri (sake made in winter when the air temperature is low), we are able to produce sake that is light and soft on the palate.

 

– SHOUTOKU BREWERY CO., LTD. (Kyoto)

http://www.shoutoku.co.jp/

Founded in 1645 in central Kyoto, Shoutoku contains all the pride of its 400 year history. We proudly serve sophisticated handmade sake brewed according to the Japanese traditional method called “Junmai-Ginjo”. Special attention is paid to three factors: Use of 100% Japanese rice, pure water, and the Japanese traditional method of brewing. This process strictly prohibits the use of any additives, other types of alcohol, or sugar. Now we also have a new type of fresh citrus flavor, yuzu sake, which has become popular among our fans.

 

– MASUDA TOKUBEE SHOTEN CO., LTD. (Kyoto)

http://www.tsukinokatsura.co.jp/

Established in 1675, Masuda Tokubee Shouten is owned by its 14th generation and it has the longest history in Fushimi, Kyoto. It is known for developing the first sparkling Nigori-sake (cloudy sake) and for a junmai daiginjoshu aged for 47 years. We also hold significant value in the purity of rice, hence, 100% organic rice is farmed in our rice paddy.

Available through: The Japan Prestige Sake Association [http://www.meimonshu.jp/modules/xfsection/article.php?articleid=1335]

 

– KANAYA SHUZOUTEN CORPORATION (Ishikawa)

http://www.hakusan-takasago.jp/

Founded in 1869. We have since long ago contributed to the development of sake as one aspect of the culture of cuisine. While treating with importance the craftsmanship and techniques passed on across generations, we have done our utmost to improve our brand.

 

– ASAHISHUZO CO., LTD. (Yamaguchi)

http://asahishuzo.ne.jp/

Over the past few years we have adapted our methods and our brewery to be able to brew year round, something all but unheard of in the sake industry. Our sake is produced by a careful combination of tradition and cutting edge technology, focusing on quality and not quantity. We pride ourselves in creating great sake like no other, sake that is the pinnacle of refined elegance, subtlety, and delicate flavors and aromas.

Available through: Mutual Trading Inc. [www.lamtc.com]

 

– YONEDA SAKE BREWERY (Shimane)

www.toyonoaki.com

TOYONOAKI is the best supporting actor on the table.

We here at Yoneda Sake Brewery take great pride in the sake we make. We carefully choose all of the ingredients that go into it, particularly the rice and water, two items which are of abundance in Shimane. Thus it is also a point of pride that we make our sake using high quality local products. The name of our brewery, Yoneda, is written using the characters for “rice” and “field”, so even our name has a special relationship with the sake we produce.

 

NIIGATA SAKE SELECTIONS

 

– MUSASHINO SHUZO CO. LTD. (Niigata)

www.musashino-shuzo.com

Established in 1916, our sake is made of regional high quality rice and pure snow water, which are both essential ingredients in producing excellent sake. Being blessed with Niigata’s climate, rice and water, we won the highest point for the Niigata competition among the region’s 80+ producers in March of 2005.

Available through: Hosoda Brothers [www.hosodabros.com]

 

– KIRINZAN SHUZO CO., LTD. (Niigata)

www.kirinzan.co.jp

KIRIN-ZAN sake is synonymous with the Niigata style – light, dry, pure and well-refined taste with clean finish, which is often referred to as “Tanrei Karakuchi.’ To ensure the best quality of rice for the product, the toji (brew master) and his team members works in the local rice fields in the summer months and brews the rice he has cultivated in the fall.

Available through: Hosoda Brothers [www.hosodabros.com]

 

– KIMINOI SHUZO CO., LTD. (Niigata)

Aronia Nigori sweet sake

Aronia Nigori sweet sake

www.kiminoi.co.jp

Kiminoi Shuzo was founded in 1842. The master brewer at Kiminoi uses the traditional “yamahai” method of preparing the yeast starter for the fermentation process. This ancient and labor intensive production method creates a deep, rich and full bodied sake.

Available through: Hosoda Brothers [www.hosodabros.com]

 

– KINSHIHAI SAKE BREWERY, INC. (Niigata)

www.kinshihai.com

Established in 1824, we have been producing the finest sake using the region’s “Tengu Spring Water.” Niigata’s snowy climate gives the perfect conditions for yielding the highest quality sake possible.

Available through: Hosoda Brothers [www.hosodabros.com]

 

KURAMOTO USA

 

– ASABIRAKI CO., LTD. (Iwate)

http://www.asabiraki-net.jp/

Gold Medals at the National Sake Competiton 18 times in row. Our brewing Master has honor of winning medals 18 times in row at the National Sake Competiton held in spring every year, which has not happened in the past. We can proudry say it is because our cotituous efforts of everyday work for 142 years.

 

– SUEHIRO SAKE CO., LTD. (Fukushima)

http://www.sake-suehiro.jp/top.html

Founded in 1850, Suehiro Sake has been a family owned business for eight generations. Suehiro’s sake is famous throughout Japan and annually wins domestic and international awards. Their premium sake is produced using the traditional “Yamahai” method which utilizes slow open-fermentation to produce a full, complex flavor, as well as the high quality rice, pure water and people of Aizu.

 

– YAMAMOTO HONKE CO., LTD. (Kyoto)

http://www.yamamotohonke.jp/

Located in the ancient capital of Japan, KYOTO, the first Genbei Yamamoto established Yamamoto Honke in 1677.Since then, we have been brewing sake to enrich people’s lives with the best quality for over 300 years and 11 generations. Benefiting from the soft, rich spring water from the surrounding mountains, our sake intrigues the charm and elegance in its style. We hope to make each course of your meal delightful with our delicately brewed sake.

 

– YAMAGATA HONTEN (Yamaguchi)

http://www.oboshi.co.jp/kuramoto/yamagata/

Established in 1875. In Tokuyama, a historical town of Shunan in Yamaguchi Prefecture, our brewer has been creating a unique sake culture and sending it to the world.

 

– CHIYOMUSUBI SHUZO (Tottori)

http://www.chiyomusubi.co.jp/

Using the brewery’s rice named “Goriki”, “Yamadanishiki” and ”Gohyakumangoku”, grown up in our hometown “Tottori”. Luxurious aroma and rich flavor are aimed at for our sake.

 

ASPEC

 

– AKITA SEISHU CO., LTD. (Akita)

http://www.igeta.jp/english/index02_e.html

Dewatsuru Brewery is Located in a mountainous area in the southern part of Akita Prefecture.The mountains surrounding the brewery are called Dewa Hill,the souce of rich and clear spring water.In the same way that Akita’s four seasons and humid climate perfectly suit the cultivation of rice,it’s heavy snow\falls and winter tenperatures areperfectly suited for brewering sake.

Available through: Akita Seishu Co., Ltd.

 

– HINOMARU JOZO CO., LTD. (Akita)

http://hinomaru-sake.com/english-top/

Inheriting traditional methods over 320 year old, we continue refining sake based on our mottoes of “Quality First” and “Challenging Spirit,” focusing on customer satisfaction with the taste of our sake.

 

– NABA SHOTEN CO., LTD. (Akita)

http://jizakemonogatari.net/

Located near Tsuchizaki harbor in Akita City, one of the largest ports of northern Japan, Naba Shoten has been a local favorite since it was started in 1815. In honor of the fishermen and other inhabitants of the port, who have been the brewery’s most loyal customers, we produce sakes that pair extremely well with the grilled and fried seafood commonly eaten in the area.

 

– TENJU SHUZO CO., LTD. (Akita)

http://www.tenju.co.jp/

Founded in 1874, Tenju Shuzo is a tightly knit, family-owned brewery enjoying its sixth generation of sake production. Tenju brewery avails itself of the nature that abounds in the nearby terrain in Akita. We use Mt. Chokai’s naturally-filtered, soft water, which results in its distinguishably clean finish on the palate.

Available through: Winebow Inc. [www.winebow.com]

 

– SUZUKI SHUZOUTEN (Akita)

http://www.hideyoshi.co.jp/index1.html

Founded in 1689, the second year of Genroku period (1688~1704). It has been more than three hundred years since we started making sake. We have been focusing on its quality, and devoting ourselves to succeed its traditional palate. Our sake brand, Hideyoshi, was named after we received the highest possible compliment from the Lord Satake of the domain of Akita in Kaei period (1844~1853).

Available through: Winebow Inc. [www.winebow.com]

Sponsors Announced for A Toast and a Wish, limited Number of tickets remaining

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At press time we’ve since added a red carpet entry and a “step and repeat”, just like celebrities stand in front of at movie premieres. And as we don’t want anyone to wait too long, as soon as our guests check in they will be handed a program and a wine glass into which our volunteers will be ready to immediately pour a taste of sparkling wine!  Now, here’s the latest press release, with a special THANK YOU TO OUR SPONSORS:

April 4, 2013 – A limited number of tickets are still available for the inaugural WiSH Education Foundation wine tasting event planned for Saturday, April 13, 2013 from 7 -10 pm at the Old Town Newhall Library. This spectacular venue will provide the perfect atmosphere for an evening of wine tasting, enjoying delicious appetizers from local restaurants, a live quartet and mingling with friends and community leaders. Tickets are $75 each and are available online at www.WiSHscv.org .

One hundred percent of the ticket sales and auction directly supports programs in all the junior high and high schools that make up the Hart School District.

The Co-Title Sponsors of the event are CISCO and CDW, the Magazine of Santa Clarita as a Media Sponsor and Silver Sponsors including Chiquita Landfill, Oasis Landscaping, Spirit Properties and Fagen, Friedman & Fulfrost LLP.  Sempra Energy and Hunt C. Braly, Attorney at Law are Bronze Sponsors.


WiSH board members Marlee Lauffer, Amy Daniels and Gail Pinsker, along with local wine writer Eve Bushman, host the inaugural event with Eve Wine 101 Consultant Michael Perlis and volunteer coordinator Claudia Sheridan providing their expertise during the evening.

“The WiSH Education Foundation is grateful to all our fantastic sponsors and wine, food and auction item donors,” Lauffer, Vice Chair, WiSH Eduation Foundation, said. “We are looking forward to a wonderful evening for a great cause supporting programs in the Hart School District.”

Donors to date include TGIC Importers, Loring Wine Company, Fiddlehead Cellars, Ken Brown Wines, Iron Horse Vineyards, Salt Creek Grille, Wolf Creek Brewery, Stephen Hemmert Vineyards, Two Hearts Vineyard, Pulchella Winery, Ventura Limoncello, Wildflour Gourmet Baking Company, Robert Biale Vineyards, Bagrationi Sparkling wine from the Republic of Georgia, Regusci Winery, Edna Valley Vineyard, Gagnon Cellars, Gary Farrell Vineyards, Nuggucciet Cellars, Barrel 27, J Dusi Wines, Byron Estate, and wine pairing from Leona Valley Vineyard’s Culinary Director, Dusti Patterson.

Auction items include a two-night stay in a Paso Robles private guest house; cooking classes at Culinary Wonders (formerly known as Kitchen Wizards); a magnum of 06 Pinot Noir from Papapietro Perry Winery; gift items from WineDogs.com, ForWhiskeyLovers.com, Ma Maison and Barnes and Noble; a Gagnon Cellars gift basket; wine tasting for four at Robert Biale Vineyards; wine tasting and tour for six from winemaker Wes Hagen at Clos Pepe Vineyards, as well as Gary Farrell Vineyards and Regusci Winery; a magnum of 08 Head Honcho Syrah from Barrel 27; a gift certificate for The Egg Plantation; a complimentary night at Dr. Wilkinson’s Hot Springs Resort; two gift certificates from Valencia Wine Company; dinner for two at Vines; and wine from the private cellars of winemaker Gerard Zanzonico of Del Dotto Vineyards, Marlee Lauffer, Laine Hedwell, Eddie and Eve Bushman, Larry and Gloria Stahly, Michael and Karen Perlis, Louise Castaldo and Kerry Malony, Steve and Rose Chegwin, Chris and Jeannie Carpenter and others.

The number of ticket sales will be limited to guarantee each of our guests an exclusive experience.  At the end of the evening all guests will receive a special gift bag with special offers from our special vendors. Adults over 21 only, please.

Sponsorships are currently available; contact WiSH at 661-799-9474 or wish@hartdistrict.org for more information and to purchase event tickets.

The WiSH Education Foundation, a 501 (c)3 non-profit organization, was established with a group of  local community leaders and public school advocates to raise additional funds for the Hart School District to maintain its high quality programs during this challenging time of state budget cuts.

Gregory Alonso on: Rye Renaissance

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Our founding father’s certainly appreciated quality liquor. Most did not follow the colonial custom of drinking rum. Benjamin Franklin brewed beer. Thomas Jefferson was also a brewer and set up large vineyards at Monticello. George Washington had his own recipe for porter, a dark brown bitter beer brewed from malt that has been partly charred. In 1797, our first president set up a whiskey and brandy distillery at Mount Vernon. In fact, the Mount Vernon Distillery actually became one of the largest in our fledgling republic.

Just what was the whiskey of choice of the father of our country? Rye. Rye you ask? The same drink that we see in Western films where the Duke himself comes barreling into a saloon, throws a dollar on the bar top and says, “Give me a shot of rye.”

There is a Rye Renaissance in the world of spirits. Quality distillers are experimenting with America’s favorite whiskey prior to Prohibition. The resulting spirits have been taking the market by storm. In fact, November of 2012, George Washington’s Mount Vernon Distillery reopened and has been selling a version of the rye whiskey that was once made by George Washington.

What is so special about rye? This grain is often used in the distilling of whiskey and vodka to add flavor and complexity.

Today, I am joined in my flat by long time friend and fellow sommelier, Elena Boiko. Today we will be tasting some very select American Rye Whiskies.

“Grisha,” Elena paused to collect her thoughts. “I know you appreciate fine bourbon, brandy and vodka, what prompted you to start experimenting with rye?”

“I must admit that I was not one of the innovators with the re-birth of rye,” I laughed under mu breath. “I was quick to jump on the band wagon. Now, let’s just say I am a promulgator.”

“What attracted you to this spirit? Elena asked softly.

“I especially like rye vodka. My favorite rye vodka is Starka.” I paused for emphasis. “Not only is Starka aged in oak barrels ten to fifty years, and buried underground …”

“Grisha,” Elena broke in. “Since Starka is barrel aged, why is it not considered whiskey?

“I guess that is a future topic,” I nodded playfully. “Actually, in Canada, Starka would be considered whiskey.”

“Let’s drink some rye,” Elena openly displayed her enthusiasm.

“Touche.”

In the United States, by law, rye whiskey must contain at least 51% rye. Other ingredients used for the mash are typically corn and malted barley. Rye must be a minimum of 40% alcohol, and aged in charred new oak barrels. Rye whiskey must also have been aged for a minimum of two years to be designated as “straight” rye whiskey. The resulting spirit is acclaimed due to its distinctive flavor. Rye whiskey is primarily known for the spicy and fruity flavor that it adds to whiskey.

“Grisha, I am curious about something,” Elena paused for effect. “Considering that rye was originally America’s whiskey of choice for cocktails over bourbon, how do they differ?”

“Cocktails made with rye tend to be drier than the same drink made with bourbon,” I paused to collect my thoughts. “Once prohibition was lifted, the popularity of bourbon was on the rise. The only people left drinking rye, were the lonely old fellows sitting at the end of the bar.”

Our first selection is the the perfect introduction to rye whiskey. Sazerac Kentucky Straight Rye Whiskey has been aged for 6 years. It is a deep amber in color and the nose is filled with the dense aromas of vanilla and apricot, with an array of spices including clove, anise, and pepper. On the palate, the rye comes more into play. It is full-bodied and there is a healthy dose of spices, citrus, toffee nut and charred wood. The finish is creamy and smooth with licorice and smoked pepper tones.  Sazerac Rye is 45% alcohol and a great value at $30. America’s premier cocktail, “The Sazerac” has  long been synonymous with the city of New Orleans. Sazerac Straight Rye Whiskey was used to make the original cocktail.

“There are a lot of flavors,” Elena smiled with delight. “I can see why it is popular with bartenders.”

“Precisely,” I flashed her a quick smile. “In New Orleans, rye whiskey is Sazerac.”

Our next selection was Hudson Manhattan Rye. This is an interesting whiskey that has been aged for two years. It is a rich amber in color. The nose is filled with the aromas of cashew butter, figs, and rye bread. On the palate, Hudson is fruity, medium bodied, and nicely balanced. There are flavors of spice, honeyed grain, and a distinct woodiness with just a hint of sweetness at the end. The finish is not only excellent, there is a certain charm to Hudson. Hudson Manhattan Rye is 45.1% alcohol and a price tag of $45. Prior to Prohibition, New York was renown for its rye whiskey. Jenny Churchill, Sir Winston’s mother, is reputed to having made the Manhattan Cocktail famous.

“I love the complexity of Hudson,” Elena savored her drink. “Yet there is a certain savoir- faire with this one that I especially like.”

“I agree. Hudson is light and versatile, and at its best in a cocktail”

Our next selection was Reservoir Straight Rye. This is a Classic American whiskey out of Virginia. It is a handcrafted spirit that has been double distilled and aged to perfection in charred new American oak barrels. Deep russet in color, it is big and bold. The nose is densely packed with aromas of honey, spices, vanilla, and oak. Reservoir is full bodied and rich. The rye grain shows through strong and sharp on the palate. As it continues to evolve, Reservoir evokes a complexity that is unsurpassed. It is earthy and full of oak. The finish is distinctly long and memorable. Reservoir Straight Rye is 50% alcohol wit a price tag of $80. This is definitely a sipping rye and a definite must add to the serious whiskey-lover’s collection. Perhaps an ice cube to soften the flavors.

“A very complex and memorable whiskey that I found most enjoyable,” Elena’s eyes crinkled as she smiled. “Reservoir is definitely your palate.”

“I am glad you enjoyed Reservoir, and you didn’t even need the ice cube,” I chuckled softly.

Our last selection was Old Portrero Single Malt out of San Francisco, California. The Portrero Hill Distillery uses a copper pot still and produces their uniquely American whiskey from mash of 100% rye malt. It is aged for three years in new charred oak barrels. It is made in the traditional style of America’s earliest distillers and exemplifies a rye whiskey of wonderful character.
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It is a deep amber in color and very smoky on the nose. It is laced with aromas of old leather and molasses. On the palate it is rich and full bodied. The dominant flavors are molasses, spice, and just a hint of vanilla. The finish is sweet , flavorful, and lingers for a moment as it fades into a light smokiness. This is a whiskey that one can sit and enjoy by the fireside on those cold San Francisco nights. Old Potrero Single Malt is 45% alcohol and a price tag of $100.

“A bit nostalgic. Longing for home?” Elena playfully teased. Old Potrero was quite interesting but a bit too smokey for my palate.”

“This is a unique whiskey with a character and flavor all its own,” I replied with a nod. “I think this is one that Scotch drinkers would prefer.”

“Scotch? When will we be doing a tasting on Scotches?” Elena toyed with me.

“Soon, but that my friends is another story …”

3rd Annual Santa Clarita WineFest Brings Local Fun and Philanthropy, Michael Hoefflin Foundation for Children’s Cancer is Fest’s charity beneficiary for second year

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(Note: When purchasing tickets type in “EveWine101” in the promotional code box for a $40 ticket to event, after 2/15 it goes up to $45.)

The Santa Clarita WineFest returns to the Bridgeport Marketplace on March 2, 2013. This marks the third annual event, which features wines, spirits, brews, a cigar tent, gourmet food trucks, lifestyle exhibitors, and music. Notables such as Cielo Malibu Estate Wineyards, Firestone Walker Brewing Company, Reyes Winery, and Roxo Port Cellars will be present, plus many more. (See www.santaclaritawinefest.com for complete participant list.)

Last year saw crowds of 1,200, and this year’s event is on track to be even larger. Tickets are now available for purchase on santaclaritawinefest.com

The WineFest donates a portion of event proceeds to the Santa Clarita-based Michael Hoefflin Foundation for Children’s Cancer. The Michael Hoefflin Foundation is a public nonprofit 501(c)(3) foundation that provides financial and emotional support to children and their families in the Santa Clarita and surrounding valleys. The organization educates the public and provides grant funding for innovative research to accelerate progress in the fight against pediatric cancer.

“The Michael Hoefflin Foundation is very excited to be partnering again for the 2013 Santa Clarita WineFest,” said Hoefflin executive director Gillian Stone.  ‘The Foundation was thrilled to be the charity benefactor of the 2012 event. Not only did the Winefest donate beyond its initial pledge, they created a wonderful community experience.
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”

The Santa Clarita WineFest’s Honorary Event Committee includes Los Angeles County Supervisor Michael D. Antonovich, Robert Reyes of Reyes Winery, Amy Sparks, City of Santa Clarita, and Stacie C. House, Santa Clarita Valley Economic Development Corp.
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The Santa Clarita WineFest is produced by the same team behind the highly popular Los Angeles WineFest, now entering its ninth year. Joel M. Fisher, PhD, is President and CEO. Dr. Fisher is a member of the Society of Wine Educators, the Circle of Wine Writers (UK), and the International Federation of Wine and Spirits Writers. He has written extensively on wine and wine pairings, and has taught at Cordon Bleu in Pasadena and the Culinary Arts Department of the Art Institute of California – Los Angeles. A Sommelier for the Escoffier Association of Southern California, he is also a Wine Host for CRN’s What’s Cooking Show.

Event Details:

What: The Santa Clarita WineFest

When: March 2, 2013; 2pm-6pm (Trade, media and VIPs: 1pm)

Where: Bridgeport Marketplace. 24061 Newhall Ranch Rd, Valencia, CA 91355

Event Website:  www.santaclaritawinefest.com

Sierra Pelona Valley Wine Festival Announces the Addition of an Early Morning Vineyard Hike Adventure

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LOS ANGELES COUNTY (January 20, 2013) – Winemaker Robert Reyes will lead an early morning Festival Vineyard Hike into the Sierra Pelona Foothills, on Saturday January 26, 2013 beginning promptly at 8:00 a.m. until 10:00a.m. The hike will begin at Reyes Winery, where the festival is being held, which is located just 45 miles north of downtown Los Angeles.  Hikers will gather at Reyes Winery by 7:30am to begin an intermediate level hike that will ascend into the foothills to nearly 4,000 feet and across the scenic ridge overlooking the valley and vineyards.  Hikers will be able to learn about the vineyards and the amazing terroir that produces some of the area’s award winning wines. Hikers will also get to choose to hike the 2-hour advanced level trail or to take the 1.5-hour intermediate level route.

After the hike, participants will enjoy breakfast at the Sweetwater Café at the group rate of only $15.00 per person (including tax and tip). After breakfast, the hikers will attend The First Annual Sierra Pelona Valley Wine Festival. Proceeds from the festival will benefit the Henry Mayo Newhall Memorial Hospital*.

Hikers may purchase their combination Vineyard Hike & Event Pass using the group discount code of 145FH by clicking on reyeswinery.com/spv-winefestival.  The discount code enables hikers to purchase their all-day event pass at a group rate of only $65/person*.  The combination all-day pass for the Hike & Wine Festival Pass is valued at $100/person.

The wine festival will take place following the hike and breakfast, Saturday January 26, 2013 from 12 noon to 4p.m. at Reyes Winery.  The festival will celebrate the recently established AVA, The Sierra Pelona Valley Appellation. Over 20 of California’s best boutique wineries will be joining Reyes Winery to pour at the event. Additionally, guests will be treated to gourmet food pairings from highly acclaimed Los Angeles area chefs and artisanal food makers. There will also be live music; a Latin American Art Exhibit; a gift boutique; and an expansive silent auction including a chance to tour the Sees Candy Factory and the Anheuser Busch brewery.

Reyes Winery is located at 10262 Sierra Highway in Agua Dulce, CA 91390. For directions, visit http://goo.gl/maps/nZG97

About the Sierra Pelona Valley Viticultural Area of California

Nestled in the Sierra Pelona Mountains of the Southern California, just 30 miles north of downtown Los Angeles lays California’s newest American Viticultural Area, the Sierra Pelona Valley AVA. The untouched natural beauty provides the perfect environment for burgeoning vineyards, boutique wineries and outdoor enthusiasts. Visitors can enjoy a day of discovery and relaxation exploring the area’s fine wineries and tasting rooms. For information on how to make the most of your time in Sierra Pelona Valley Wine Country, join the Sierra Pelona Valley Vintner’s on Facebook. And follow on Twitter at https://twitter.com/ReyesWinery.

THE BELGIANS ARE COMING – BELGIAN BEER FESTIVAL

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On the Eve of Labor Day, Sunday September 2, 2012, The Belgians Are Coming will guide guests through the fascinating history of the Belgian brewers and their beers.
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In Old Town Newhall, the historic center of Santa Clarita (Los Angeles), Goose On The Loose Productions will construct a village square that will recall the ambiance of a typical Belgian street festival.

What makes the story of the Belgian beers so unique? In the craft beer world, Belgium is considered the “Valhalla” of the beer gods! The craftsmanship of the Belgian brewers is renowned and lauded worldwide. Get to know and taste the artisan craftsmanship of the original Belgian brewers, and fall in love with the passion behind the labels…
For those familiar with The Goose’s events, a small selection of handpicked wineries will be pouring their wines in a setting called “Rue du Vin.”

A portion of the proceeds will benefit the Repertory East Playhouse, a non-profit theatre in Old Town Newhall. Get ready for the ultimate Belgian beer experience! Tickets are available for purchase online at http://www.TheBelgiansAreComing.com

About Goose On The Loose Productions
Inspired by Belgium-born founder Peter Goossens’ passion for, and down-to-earth approach to, the simple pleasures of fine drinks and food, Goose On The Loose Productions specializes in creating experiences with that unique flavor. The company is headquartered in Santa Clarita, Los Angeles, California. It provides a full range of event marketing services, and a comprehensive approach to event productions for individual and corporate clients.

About the Repertory East Playhouse
Located at 24266 Main Street in the heart of Old Town Newhall, Repertory East Playhouse, The REP, is Santa Clarita’s Premiere Theatre Experience. The REP’s vision is to operate a world-class facility offering a wealth of professional productions for a reasonable ticket price to a regional audience, all while providing equitable compensation for artists. Their mission is to produce plays that excite the imagination and nourish the community’s passion for theatre.
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For more information, contact Peter Goossens at 661-412-3372, email TheGoose@TheBelgiansAreComing.com or consult http://www.TheBelgiansAreComing.com