Eve's Wine 101

Wine 101: Immersing Yourself in Wine

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People often ask how I got started on this wine journey, both as a writer and as a marketing consultant. Let me start with the wine, of course!

perlis ebc spark for facebookThe Wine Journey

Drinking wine came well before tasting it – sounds crazy but it’s true – But I was perfectly satisfied with a box of Franzia wine for a glass of something cold and pink in my early twenties. I met my future husband, and soon after his sister took us wine tasting – a vertical at Concannon.

From there we were hooked. Classes at the Wine House in West Los Angeles, local wine tasting trips and a subscription to the Wine Spectator wine magazine.

Within ten years of my study I was also a columnist for the Signal newspaper. I wrote a snarky weekly column called “Eve of Destruction”. After 9/11 I had a change of heart and grew a heart – married to a fire chief does that to you – and I retitled my columns “Another Face of Eve”.

Then John Boston, long-time Signal columnist and author, took over the then titled “Escape” weekly entertainment section. He asked what else I could write about for him. I said book reviews and wine reviews. I had been in a book club for a long time, not as long as I had been drinking wine, but both seemed to be a good fit. Boston agreed.

But then…I quickly noticed that there were rewards for wine writers that wanted to hone their craft. Invites to dinners, tastings, events and classes were being extended. No one was sending me free books to review, so I tossed my books in a heap – except the wine books I was now reviewing for review – and immersed myself in wine. That was 10 years ago.

During the past decade I’ve spent time as an “armchair writer” while my daughter was young and, later, time visiting and interviewing winemakers from my own home in the Santa Clarita Valley to Lompoc, Los Olivos, Monterey, Carmel, Napa Valley, Sonoma and finally, the mother lode: Bordeaux. I definitely have more to see.

The Consulting Journey

Before I “immersed myself in wine” I had worked as a manager in both retail establishments and in the medical field. Within ten years I had taken several continuing education courses on how to make these different businesses more profitable, had found a few mentors, started a group of brainstorming managers…and you guessed it: I started consulting.

It was difficult working in an office and consulting at the same time, fast forward a few years and I left management behind when I got further into consulting and, at the same time, further into wine studies.

While I never dreamed that these two interests would ever intersect along came Michael Perlis. Michael knew of me from my years at the Signal, and once I made his acquaintance we were both convinced that we had to work together! I have never been so happy in my career! Michael offered to edit all of my articles (in every publication which by now included books and magazines) and offered to write a weekly column in my fledgling website: Eve’s Wine 101.

Michael and I were covering a lot of events pretty quickly. And, due to my friendship with another wine friend, Roman Weiser, we started working together – with a ton of local winemakers – for our Pour Into events: Pour into Haiti and Pour into Sandy. Fast forward some more, and suddenly we were being asked to help almost every non-profit in the Santa Clarita Valley marketing their wine events.

Then, a for-profit business asked us for help. Michael urged me to start Eve’s Wine 101 Consulting, which, due to my former contacts, became Eve Bushman Consulting.

And the rest, like our upcoming Cocktails on the Roof, is history.

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

July is National Grilling Month and Honey From Carmel Honey Company Should be One of the Main Ingredients in Your Barbecue Recipes

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July is National Grilling Month and thoughts turn to juicy steaks, burgers, chicken and vegetables sizzling on the barbecue grill. And honey, of course.

Honey? Yes, honey is the sweet, secret ingredient to add a little pizzazz when you break out the barbecue grill this summer.

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Courtesy: the Carmel Honey Company Facebook page.

“This season, I’ve struck sticky-sweet gold with one ingredient that promises to stay in my grilling book for the long haul: honey, honey, honey and more honey,” says noted chef and pitmaster David Guas. “It’s my go-to pantry ingredient for so much cooking, and beyond its all-natural sweet characteristics, it never expires. Seriously, this all-natural bee by-product is my secret weapon when it comes to grilling up a protein that looks great and tastes even better.”

And if you’re going to use honey in your favorite grilling recipes, why not use the all-natural, pure and raw honey from Carmel Honey Company, the brainchild of 14-year-old honey entrepreneur and bee expert Jake Reisdorf.

Carmel Honey Company offers a wide variety of honey, including Meadowfoam Honey, Orange Blossom Honey, Sage Honey, Wildflower Honey, Honey Stix, and pure raw honeycomb.

According to Guas, honey can balance out the acidity in marinades, acts as a mellowing agent and seals in the meat’s juices once it starts to sear on the grill.

Because of its thick consistency, honey should be blended with other liquids such as orange, lemon, lime and pineapple juices, oils and brines so it can stand up to direct heat and act as a natural tenderizer. Guas doesn’t recommend using honey without blending because it will burn up and char before the food is cooked thoroughly.

Honey works as a great binder and thickener when it comes to amping up or sweetening sauces, marinades, dips and dressings, says Guas, author of “Grill Nation: 200 Surefire Recipes, Tips, and Techniques to Grill Like a Pro.”

Guas’ “big grilling-with-honey tip” is to establish two zones on your grill, an indirect heat zone where you can add your honey-juice mixture to your protein to lock in the flavor and moisture and a direct zone where you can quickly sear, carmelize and finish off your protein.

With National Grilling Month in mind, Reisdorf has come up with a tasty recipe using Carmel Honey Company’s golden sweet product: Honey-Soy Grilled Salmon.

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Honey-Soy Grilled Salmon

Easy salmon that works great on the grill or the cooktop!

Ingredients:

– 2 tablespoon Carmel Honey Company Wildflower Honey

– 2 tablespoon packed brown sugar

– 2 tablespoon unsalted butter, melted

– 2 tablespoon extra-virgin olive oil

– 2 tablespoon soy sauce

– 2 clove garlic, finely chopped

– 1 large salmon fillet (about 2 lbs.), cut into 8 pieces

Directions:

– In small bowl, mix all ingredients, except salmon.

– Place salmon in shallow dish and pour marinade over salmon, flipping to ensure salmon is covered in marinade.

– Cover and refrigerate about 30 minutes, not much longer or salmon may become mushy.

– Remove salmon from marinade and place skin side down on grill.

– Cover and grill over medium heat 10 to 25 minutes. Depending on how you like your salmon.  If you’re into grill marks feel free to flip, but only for a few minutes

– Brush a few times with reserved marinade while cooking.

– Discard any remaining marinade.

– Serve with your side of choice and enjoy!

About Jake and Carmel Honey Company:

Jake Reisdorf is the chief beekeeper and owner with his family of Carmel Honey Company, which he started as part of a school project where his teacher assigned professions to each student and directed them to research the profession and build a presentation on it.

While researching his assigned profession of website designer, Jake, 11 years old at the time, decided to take it one step further and actually create a real website. At that time, Jake had taken one beekeeping class with his Dad and thought it would be cool to design a website about honey bees.

Not only did Jake get an “A” on the project, it inspired him and spurred him to start Carmel Honey Company. That was three years ago.

His passion for honey bees grew as he learned about Colony Collapse Disorder and real honey. Expanding his research and education drove Jake to learn more about honey and bees and ultimately decide it was critical to give back.

The “Jake Gives Back” program includes sharing honey bee knowledge with kids and adults of all ages. Whether he is in a classroom speaking to first-grade students, or at a corporate event talking with business owners and seasoned professionals, his passion and appreciation of how honey bees impact our world is infectious. He also “gives back” by making a financial donation to honey bee research and education organizations.

Jake currently attends 8th grade at Carmel Middle School and keeps his knowledge of apiology (the scientific study of bees) current by continuing to manage his own honey bee hives and attending industry conferences throughout the country.

Carmel Honey Company

(831) 687-8511

www.CarmelHoneyCompany.com

www.Facebook.com/CarmelHoneyCompany

www.Instagram.com/CarmelHoneyCompany

www.Twitter.com/CarmelHoneyCo

2017 Big Sur Foragers Festival Dates Announced

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Big Sur Health Center announced January 13 – 15, 2017, as the dates of its annual Big Sur Foragers Festival. This year’s partners include Carmel Valley Ranch, the sister property of longtime host Ventana Big Sur. Due to renovations at Ventana Big Sur, the Fungus Face-Off and the Grand Chef dinner will take place at Carmel Valley Ranch this year.

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The event has traditionally served as a fundraiser for the Big Sur Health Center. The community’s non-profit health center will receive the proceeds from the foraging events to help support the continued presence of local healthcare services in the Big Sur area.

New events for 2017 include:

– A new Friday night winemaker dinner series held at select restaurants throughout Monterey County.   Some partners include La Balena, Alvarado Street Brewery and more!  Details to come.

– Post Ranch Inn will host a Friday night fundraiser for the second year! Details to come.

– Join us for a special evening in the legendary wine room at Hyatt Carmel Highlands. Chef Chad Minton and the culinary team will create a three course meal paired with wines from Bonny Doon Vineyard. The evening will begin with a reception of passed appetizers, wines from Bonny Doon and live music from Dino Vera from 6:30 p.m. – 7:00 p.m.  At 7:00 p.m. enjoy a three course dinner in the legendary wine room. Meet the culinary team and Bonny Doon Vineyard! There are only 24 seats available. Tickets are $175 per person.

Back by Popular Demand:

– This year’s partners include Carmel Valley Ranch, the summer-camp-inspired sister resort of longtime host Ventana Big Sur that sprawls across 500 acres in the nearby Carmel Valley. Due to renovations at Ventana Big Sur, this year’s Fungus Face-Off and the Grand Chef dinner will take place at this playful destination resort that celebrates a deep connection to the land with passionate culinary, wine and farming artisans, and guest learning experiences ranging from organic gardening and foraging to wine making and lavender and beekeeping workshops.  The “Fungus Face-Off” will take place in a beautiful tented setting on the Pete Dye-designed golf course at Carmel Valley Ranch.  This popular event sells out early. There are 250 tickets available.  Tickets are $65 per person.

– Grand Chef Dinner at Carmel Valley Ranch — details to be announced soon.
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– Foraging walk led by local experts at Ventana Big Sur. “Wild Mushroom Walks and Talk” at Pfeiffer State Park led by expert mushroom foragers. This year hikes will be held on Sunday. There are 30 spaces available per walk. Tickets are $60 per person.

For event details visit the website here. Tickets can be purchased here!

Carmel is for Wine Lovers…and their Dogs, by Barbara Barrielle

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The charming hamlet of Carmel-by-the-Sea has everything a couple could need or want…and a place for their pups.

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It is a walking town so park, clip on a leash and head out to taste wines at the many tasting rooms that dot the village. You will see indicators that Carmel is for foodies, wine aficionados and dog owners. There is no shortage of first-rate restaurants and dog bowls in front of every storefront.

Bubbles make for a romantic weekend and some of the finest Methode Champenoise can be found right downtown at Caraccioli Cellars where they also make Pinot Noir and Burgundian-style Chardonnay from the fog-laden Santa Lucia Highlands. Fruit forward throughout their range of wines, the lively tasting room stays open until 10 PM on Friday and Saturday evenings for a glass of wine before dinner or a bubbly finish to the evening. Many nights there is live music, too.

At the outdoor shopping mall of Carmel Plaza, find Wrath Wines, conveniently and deliciously located next to the renowned Cheese Shop-Carmel. Named after the Led Zeppelin song “Going to California” Wrath is irreverent and exploratory and winemaker Sabine Rodems produces site-driven wines from both the family-owned Wrath property as well as many long-time growers in the Santa Lucia Highlands. Pinot Noir, Chardonnay, Sauvignon Blanc and Syrah are Wrath’s mainstays but owner Michael Thomas is an archaeologist with two dig sites in Italy and now Wrath is one of the few producers of Falanghina with its bright crisp acidity and a cluster that looks like an enormous penis!

It is worth a 45 minute trip out to the heart of the Santa Lucia Highlands to visit Hahn Winery and their spectacular rolling vistas of Pinot Noir and Chardonnay in the heart of this prized AVA. Winemaker Greg Freeman, a former musician and chemist, learned how to make wine on the job and Hahn Wines reflect the terroir and seaside climate of morning fog and afternoon winds. Freeman also serenades his wines in barrel with bagpipes….and they seem to like it given what’s in the bottle.  The winery was instrumental in getting this area recognized as a premiere winegrowing region and the wines, at every level, reflect the terroir.

There are fourteen wineries on the Carmel Wine Walk by-the-Sea and it pays to get the Passport that allows for up to four tastings per winery and will get you waived corkage at participating local restaurants. Check out Silvestri, owned by composer Alan Silvestri and taste through the wines produced on their 11-acre vineyard while watching clips from movies he has scored.

Romantic restaurants abound in Carmel with its oyster bars, fresh seafood and an array of Italian and Mediterranean eateries. Start with oysters at either A.W. Shucks or Flaherty’s then move to one of the Italian favorites like Da Giovanni, Casanova or Little Napoli. Anton and Michael’s inspires with its creativity and ALL of the restaurants listed above are dog-friendly making romance easy for the whole family.

Carmel doesn’t disappoint with romantic inns and bed and breakfast charmers. In fact, nearly every hotel serves some kind of breakfast and they all have rooms set aside for our four-legged loves. Most places have a nominal $25 pet charge and some even have special treats for dogs. For a spectacular view and reasonable rates, try Hofsas House, a family-owned hotel with history and a number of suites with fireplaces and kitchenettes. Amazing pastries in the morning and the Hog’s Breath Inn with its killer Bloody Marys and outdoor fireplaces is a short block away.

If Relais and Chateaux are more your style – and budget – L’Auberge Carmel offers every luxury just a few blocks from the beach. Cookies and milk appear in your room upon check-in and a sumptuous breakfast at their award-winning restaurant, Aubergine, is simply a teaser for the multi-course feast each evening.

Interestingly, Carmel-by-the-Sea has no street lights making it quite dark, mysterious and even romantic at night, but each morning the beach comes alive with dogs and their owners. Based at the end of the main drag, Ocean Drive and completely open to all dogs, Carmel Beach encapsulates the total joy of complete doggie freedom. They frolic in the surf and chase Frisbees, their owners or each other. The beach is untamed and ringed by Monterey Pines and driftwood. While enjoying the wineries, restaurants and shops, don’t forget the Beach and its natural, rugged beauty when visiting Carmel-by-the-Sea – with or without a dog.

The Historic Holman Ranch Offers Wine Club Members Their World, by Barbara Barrielle

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The historic Holman Ranch in Carmel Valley welcomed early Hollywood celebrities and now offers one of the most unique wine clubs in the business as well as first rate estate wines.

006Sprawling over 400 acres with a 6,000 square foot restored Spanish-style hacienda dating from the late 1920s and several revitalized casitas that have welcomed everyone from Charlie Chaplin to Marlene Dietrich to Clark Gable and Marlon Brando, Holman Ranch is much more than a winery. The hacienda alone is a showcase of early Carmel Valley history and its close connection to early Hollywood. There is even a room in the hacienda favored by Charlie Chaplin and it now houses his memories…under lock and key. The enormous swimming pool was the first in the Valley.
For almost ninety years, Holman Ranch has been a place of hospitality and horses, cattle and community. The former owner had the dream of a world-class estate vineyard and that dream has been realized by current owner, Thomas Lowder, and his family. Daughter Hunter manages the brisk wedding and events business and, with her husband, Nick Elliott, they oversee the winery, stables and their own restaurant down the street called Will’s Fargo.

All of Holman Ranch’s wine are estate-grown and include a fruit-forward, food-friendly Pinot Gris and a unique off-dry Pinot Gris with just a hint of residual sugar called 5 degrees Brix – the perfect quaffing wine. Winemaker Greg Vita makes both a “Virgin,” or unoaked, Chardonnay as well as the slightly oaked estate Chardonnay that maintains Chardonnay’s fruit forward apple and pear characteristics with just a bit of toast.

Estate grown Pinot Noirs have become a focus of the winery which enjoys vineyard elevations of 950 to 1150 feet above sea level and is surrounded by the Santa Lucia Mountains and close to the Pacific Ocean. Morning fog and afternoon sun and the vineyard’s rocky soils create the perfect stress on the Pinot Noir vines to increase their fruit profiles.
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The single-vineyard Jarman Chardonnay and Pinot Noir constitute the very best of Holman Ranch’s hand-selected grapes and the wines pay tribute to Tom’s wife, Jarman, who died from Alzheimer’s Disease in 2011. The winery donates significantly to research on the disease and does extensive fundraising.

Usually, the only way to stay at this idyllic ranch is to be part of a wedding or event being held on the property. But there is one amazing loophole for members of The Holman Ranch Grand Estate Wine Club. Choose a case of wine (your picks) every six months and the winery ships it to you for free and includes a bottle of estate olive oil once a year and invites to special events. But, the true lure (aside from yummy wines) is a two night stay annually at the breath-taking Holman Ranch in one of their renovated guest casitas that include every modern necessity yet still have an ambiance of rustic elegance. www.holmanranch.com

WRATH…..A Winery Named After a Led Zeppelin Song, by Barbara Barrielle

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Wrath, the small-production Santa Lucia Highlands winery with the dramatically cool label is assumed to be named after the Steinbeck novel, The Grapes of Wrath, set in nearby Monterey. It works, but the true story is that owner and wine director Michael Thomas was driving to the winery early in its inception and heard the Led Zeppelin song “Going to California” that contains the lyrics:

Seems that the wrath of the Gods
Got a punch on the nose and it started to flow;
I think I might be sinking.
Throw me a line if I reach it in time
I’ll meet you up there where the path
Runs straight and high

Credit: From Wrath's Facebook page.

Credit: From Wrath’s Facebook page.

If you visit the tasting room at the winery or the one at Carmel Plaza (next to the famed Carmel Cheese Shop), they will even play the song for you. But Wrath’s website may say it best:

“Wrath is in the wall of maritime fog that rolls into the Salinas Valley and the relentless afternoon winds that scream through our grape trellises. Wrath wines represent a nexus of nature and an unbridled passion for winemaking”.

Wrath has a funny female winemaker who brings winemaking to life. Although the brand is heavily into experimenting with different Pinot Noir clones, Sabrine Rodems, is real and direct and explains wine with passion and simplicity. She and Thomas try through dozens of barrels each vintage and choose which blends the Pinot Noir, Chardonnay, Sauvignon Blanc and Syrah. She jokingly mentions they have to re-try many the next day because the later barrels all get “smiley faces” as they get more inebriated through the day!

The Thomas family’s 72-acre San Saba vineyard is responsible for the majority of the wine production, including some of the single vineyard offerings, and sits in a sheltered and fog-laden nook at the base of the Santa Lucia Highlands. The vineyard surrounds the winery and enjoys a gorgeous view of the surrounding area.
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The winery’s Ex-Anima line of wines include tasty Chardonnay and Sauvignon Blanc presenting incredible values for under $20. The Pinot Noir and Syrah are equally values at less than $30.

The Winemaker Series represents exquisite Chardonnay and Pinot Noir clone blends that demonstrate how different clones work in the SLH. I adored the aromatic and fruity Swan/828 Pinot Noir and the earthy, cherry Destruction Level Grenache.

The Single Vineyard Series draws form the winery’s own San Saba vineyard as well as the renowned, high elevation Doctor’s Vineyard and the Boekenoogen Vineyard (yes, the real name of a local family), a former dairy farm that has found popularity for their lush Pinot Noirs.

Michael Thomas is an archaeologist and professor who has two current digs in Italy. His love of history and Italy’s vibrant food and wine culture prompted him to cultivate the unique but yummy Falanghina, a crisp white with a cluster that represent a penis. Sabrine demonstrates the enormous size of this cylindrical grape cluster (about 14 inches) and we can only point out that Falanghina is not the shape of any human penis….
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but more like a zoo animal.

A Winemaker Who Serenades Wines with Bagpipes in the Santa Lucia Highlands, by Barbara Barrielle

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Visit the gorgeous Hahn Family Wines in the Santa Lucia Highlands near Carmel-by-the-Sea and you may get lucky enough to take an ATV up to one of the highest points overlooking the estate. Trying the spectacular single-vineyard Lucienne wines while perched above the vines is a unique lesson in how climate and terroir influence the fickle Pinot Noir grape.

Hahn 3Visiting the barrel room to taste samples of 2014 and the recent 2015 vintage after a delicious lunch of Sablefish and pork medallions with even more Pinot Noir and some fantastic Chardonnay does not prepare you to find a set of bagpipes propped on a barrel. When asked, jokingly, to play the complicated instrument winemaker Greg Freeman, picked them up. Wow. Talented winemaker that spent time in a rock band and learned to make wine on the job after he found a job as a chemist in Hahn’s lab. What a journey for Freeman and the winery in general.

Hahn invested early in the Santa Lucia Highlands and the wines show it. The winery was instrumental in getting the appellation its AVA status and, in fact, has branded a series of small production wines as SLH. These mid-range wines reflect the early morning fog that burns off to clear skies which ripen the grapes over a longer than usual hang time. The wines reflect a ripe and fruity profile and even the winery’s entry-level Hahn wines are well-made quaffers.

The Lucienne Pinot Noir “Doctor’s” vineyard with its blackberry, strawberry and blueberry notes with touches of rose and spice was a standout. The Lucienne Pinot Noir “Lone Oak” Vineyard is more caramelized and baked fruit with smoky and pretty tobacco. Both wines retail at a reasonable $50 and truly deliver. Hahn also makes a Lucienne “Lone Oak” Chardonnay and Lucienne “Smith Vineyard” and “Hook Vineyard” Pinot Noirs.
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All sophisticated and elegant special evening wines which are also highly rated by Wine Spectator and other publications.

Visit the Santa Lucia Highlands and discover the gorgeous Monterey Peninsula and charming town of Carmel and experience wines that over deliver and maybe meet a few quirky winemakers along the way.
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Twisted Roots Tasting Room Offers Meet The Winemaker Experience

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CARMEL VALLEY, CA  (August 2015) – Josh Ruiz, Twisted Roots Winemaker, invites you to step into the beauty that is the Twisted Roots Wine Tasting Room in Carmel Valley to experience a wine journey like no other!  By private appointment only, Twisted Roots offers a rare chance to indulge your senses and experience the Wine Maker’s passion and knowledge of their craft.

Sit on in our Mediterranean inspired courtyard, meet the winemaker while doing a personal wine tasting hand selected with the winemaker.

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The details:

-$50 per attendee. The price includes wine tastings.

-Minimum of 10 people.  Maximum of 30 people.

-Location 12 Del Fino Place Carmel Valley, Ca 93924

-To make a reservation call 831-594-8282

-For more information email info@twistedrootsvineyard.com

About the Winemaker:

Josh Ruiz never aspired to pretentious job titles. Quite simply and humbly, he is a farmer, a man who reaps what he sows. And he wouldn’t have it any other way.

Working the land is his passion, whether it’s vegetables in Salinas Valley’s world-renowned “Salad Bowl of the World” or wine grapes in Lodi for his fast-growing winery Twisted Roots.

The Salinas native and agribusiness graduate from Cal Poly-San Luis Obispo chose farming because “I simply thought it was an honest way to make a living, and to feed people.”

Ruiz loves working the earth because it allows him to share the resulting bounty with others, and to him the wine business is no different. “I get to farm the grapes with my family, and then we get to share with others that which we produced with our hands.”

Ruiz’s background is one of persistence, and hard work. “I think that a person’s real story is not told with awards, or medals, but by the lines on their hands,” he said.

Ruiz graduated high school in three years, taking night classes at Hartnell College. Then he took 20-plus units each quarter in college, and in five years finished with three degrees.

Anxious to branch out into the crowded wine business, Ruiz asked his family in 2009 if he could take its Twisted Roots brand, created by his now business partner Ross Schmiedt, and start a winery (the Schmiedt family has been farming the same land for 3 generations, with the original vineyard planted in 1918). Later that year Twisted Roots formally incorporated as a company, and Ruiz released his first vintage, a Petite Sirah, now the flagship wine.

In 2010 Twisted Roots became a partner in Estate Crush, which then became its production facility and tasting room, and began producing Chardonnay, Cabernet Sauvignon and an Old Vine Zinfandel.

As a vintner, Ruiz believes in letting the grapes speak for themselves. “I feel that my families hard work in the vineyard is where our wines get their flavor and overall complexity,” Ruiz said.

As certified “green growers,” Twisted Roots employs practices that are sensitive to the environment and responsive to the needs and interests of the surrounding community.

The family takes a comprehensive approach to farming that goes beyond pest management. Their practices help enhance biodiversity, water and air quality, soil health, and employee and community wellbeing. From its attention to soil-nutrient balance in the vineyard, to barrel-fermentation and small production, Ruiz feels as though Twisted Roots can produce a product that showcases the grape and the Lodi Appellation.

In 2013, Ruiz brought his brand to Carmel Valley, setting up a tasting room at LyonsHead Gallery (12 Delfino Place). For every bottle sold, a portion of the proceeds goes to the ALS Foundation for research into Lou Gehrig’s disease, to honor one of Twisted Roots’ co-founders, Ross Schmiedt, who was afflicted with the disease. Plus, Ruiz donates money to MEarth and its Hilton Bialek Habitat at Carmel Middle School. “Our family wants to make good quality wine and give back to our communities,” he said.

For the last 10 years Ruiz has been the chairman of the Industry Advisory Board of the local Future Farmers of America chapter. As a former FFA member growing up, Ruiz quickly learned the value of hard work.

“I realized growing up, and while in the FFA, that even though you might not have access to the same things that others do, if you are willing to work toward your goals, there will be others there to help,” Ruiz said. “Now I try to be that other person there for the kids.”

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Certified Green Growers:

At Twisted Roots, we believe in letting the grapes speak for themselves. Partner Josh Ruiz, representing partners Ross Schmiedt and Mike Hodge, stated that, “We feel that our work in the vineyard is the genesis for the flavor and overall complexity of our wines. As Lodi Certified Green Growers we follow sustainable farming practices throughout the entire winemaking process.”

The certification of Twisted Roots as a green grower includes two components: The Lodi Rules practice standards, and a Pesticide Environmental Assessment System that measures the impact of all organic and synthetic pesticides used during the year. The vineyard is audited annually by a third party to verify farming practices, and may not exceed a maximum number of points calculated using the system.

Among the Certified Sustainable Practices are the following:

Integrated Pest Management: Twisted Roots limits crop protection to only essential measures, and creates and maintains a habitat for natural enemies of certain pests. For example, the family plants specific types of grasses in its “1918” Old Vine Zinfandel vineyard to help attract beneficial insects.

Air Quality Control: Twisted Roots plants cover crops of native grasses in and around its vineyards to minimize dust, and limits tractor usage to reduce air pollution and conserve energy.

Land Stewardship: The family integrates the management of the vineyards with the ecosystem by providing riparian zones, maintaining vernal pools, protecting wildlife habitat, and installing nesting boxes for birds and bats. To combat a growing problem of coyotes chewing up irrigation pipes, workers began leaving buckets of water for the coyotes. Now the coyotes eat the rodents, leaving the irrigation alone.

Water Management: Vineyard workers constantly monitor soil moisture and measure the vines’ water needs. They regulate waterusage through careful irrigation scheduling, and constantly maintain and service irrigation systems to ensure maximum efficiency.

Soil Health: Believing that healthy soil leads to great wines, Twisted Roots adds organic matter by planting cover crops and by utilizing compost. Experts control fertilizer and irrigation to maximize nutrition in the soil, which results in higher quality, more concentrated fruit. Each year analysts run soil and plant tissue tests to determine the needs of the vineyard.

Human Resources: People are the foundation of great sustainably grown wines. Twisted Roots workers receive comprehensive training and development that enables them to perform their jobs safely and maximize their ability for year-round employment.
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The Twisted Roots family creates a sustainable vision for the farm that provides the foundation for sustainable winegrowing. This philosophy helps ensure the long-term health, biodiversity and productivity of the farm and the surrounding ecosystem. All of the Twisted Roots’ farming practices can be evaluated to determine whether they move the vineyard toward or away from this vision.

In the end, sustainability keeps the Twisted Roots’ family close to its land, and helps ensure that future generations will get to enjoy that land and all of its bounty.

Twisted Roots Philanthropy:

For every bottle sold, Twisted Roots donates a portion of the proceeds to the ALS Foundation for research into ALS (Lou Gehrig’s disease).  Our partner and creator of the Twisted Roots brand is afflicted with ALS.  Additionally, Twisted Roots donates money to MEarth and its Hilton Bialek Habitat at Carmel Middle School. As Josh said, “Twisted Roots wants to make good quality wine and give back to their communities.”

Where to Purchase and Taste Wines:

Both Café Rustica, Mission Ranch and Tarpy’s Roadhouse serve Twisted Roots wines. And, of course, you can have a full tasting right in Carmel Valley (831-594-8282) or in Lodi by appointment (916-300-2416).

Twisted Roots Story:

Centered in the heart of the Lodi Appellation, Twisted Roots Vineyard is the work of three generations of family members dedicated to the practice of growing great wine grapes by following sustainable growing practices. While our vineyard was established in 1918, it wasn’t until recently that we began producing our own wines.

The Twisted Roots Vineyard label started with a Petite Sirah in 2005 by Ross, after experimenting in the basement of the original farmhouse. In 2009, we began commercial production and expanded our offerings to include other varietals grown on the estate. Winemaking was moved subsequently from the old farmhouse to our partners at Estate Crush. Petite Sirah continues to be our flagship wine; we also offer Chardonnay, Cabernet Sauvignon, and Old Vine Zinfandel.  http://www.twistedrootsvineyard.com/

New Tasting Room and Wine Brand Launch in Carmel Valley: Jarman Wine

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Jarman Tasting Room Opens June 2015

CARMEL VALLEY, CA — Terroir is the most important force in creating distinct wines. The French word speaks to a wine’s place of origin, its subtle nuances of traceable character, flavor, lineage and integrity.

jarmon_header2An estate wine from Carmel Valley, Jarman’s terroir refers to a special place — and also to a special woman who inspired a family to bottle the essence of a mother’s spirit.

Jarman Fearing Lowder grew up in Chattanooga, Tenn., and lived up to being voted “best all around” in high school. She earned a nursing degree, worked as an R.
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N. and raised three daughters with her husband Thomas. An active volunteer, animal lover, athlete and enthusiastic traveler, Jarman wanted to spend her golden years making wine with her husband at Holman Ranch, an idyllic piece of property in Carmel Valley they purchased to realize that dream.

Tragically, Jarman died in March of 2011 at age 60 following a long battle with early onset Alzheimer’s disease.

To honor her mother’s memory, Holman Ranch manager and eldest daughter Hunter Lowder has vowed to take the best hand-selected estate grapes and create two premium varietals — Jarman Chardonnay and Jarman Pinot Noir ($1 from each bottle sold will go to Alzheimer’s Drug Discovery Foundation).  Founded in 1998 by co-chairmen Leonard A. and Ronald S. Lauder of the Estée Lauder family, the Alzheimer’s Drug Discovery Foundation (ADDF) provides funding to leading scientists who are conducting the most promising, innovative Alzheimer’s drug research worldwide. Our goal is to seed-fund early-stage research that may otherwise go unfunded. By supporting cutting edge, diverse, novel research projects around the globe, we increase the chance of finding a cure.  It is ADDF’s mission to rapidly accelerate the discovery of drugs to prevent, treat and cure Alzheimer’s disease, related dementias and cognitive aging.  https://www.alzdiscovery.org/about-addf

“We are thrilled to be working with Holman Ranch. Having known Jarman Lowder personally, I am so proud to be linked to a fine wine in her name. 100% of every $1 donated through our partnership will go directly to Alzheimer’s drug research to find effective treatments for this dreadful disease that touches millions.” – Howard Fillit, MD, Founding Executive Director and Chief Science Officer, ADDF

“We wanted to honor her, give back and increase awareness,” Hunter said. “Everything we do here and the reason all this exists is because of her.”

The Jarman label will reflect quality, with only the best local grapes used during a artisanal, small-batch winemaking process. Jarman wine uses only 100 percent estate-grown, organic and certified-sustainable grapes. Aged in French oak barrels, Jarman’s vintages are held in limited supply, and not available anywhere outside the tasting room. The two varietals include:

  • The 2013 Jarman Pinot Noir takes on nuances of warm blueberry pie, cloves and cinnamon that mingle in the nose with oak notes from 10 months in the barrel. The mouth-feel is plump and juicy with overtones of cassis and blackberries.
  • The 2014 Jarman Chardonnay features floral notes reminiscent of walking by a parfumerie in France — subtle and pleasant with a hint of earthiness. When serving this wine lightly chilled, rich notes of under-ripe berries and raw honey will waltz across your palate.

To further honor their mother’s memory, the family will open a special tasting room in June in Carmel Valley Village (open noon to 5 p.m., Thurs.-Sun.; or by appointment) next to Will’s Fargo, the restaurant they purchased in 2014. The tastings will feature full-fledged experiences, including tours and wine education, and each will include a food element that complements the wine.

The new Jarman tasting room will provide visitors with three unique experiences : Cru Tasting, Premier Cru Experience and the Grand Cru Experience.

Holman Ranch and Edible Monterey Bay magazine announce The In Your Backyard Grand Finale Event

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Save the Date for July 15th

1CARMEL VALLEY, CA  — Join some of the best chefs and artisanal food producers in Monterey County for a picnic like no other: think elegant farm-to-table benefit dinner, but much more informal, with an opportunity to stroll and eat or perch on blankets at the stunning, historic Holman Ranch in Carmel Valley.

The evening will include: Holman’s delicious, award-winning estate wines, live music and food from an array of terrific local chefs, all make with fresh, local ingredients.

Chefs will include: La Balena’s Brad Briske, Sierra Mar’s John Cox, Porter’s in the Forest’s Johnny De Vivo, The Beach House Chef Evan Lite, Edgars’ Ken MacDonald, Will’s Fargo Steakhouse + Bar Jérôme Viel, Monterey Meringues and Aubergine’s Ron Mendoza. Purveyors will include Tassajara Natural Meats and Monterey Abalone Co.

Sponsored by Edible Monterey Bay magazine, the event is the finale of an exciting series of wine and food tastings and cooking demos at Holman’s Carmel Valley tasting room.

A portion of the evening’s proceeds will go to the following food-related local nonprofits: MEarth, Seafood Watch, Nancy’s Project, Everyone’s Harvest, Food Bank for Monterey County and Ag Against Hunger.  Learn more about the events Charity Partners below.

Please bring your own blanket and we’ll take care of the rest!  For more information, call 831.659.2650 or email info@holmanranch.com.

Event Details:

Charity Beneficiaries:

  • MEarth is an environmental education nonprofit with roots in Carmel Valley, California, that is growing the next generation of environmental leaders through education, collaboration, partnerships and community action. We educate and inspire through environmental stewardship.  http://mearthcarmel.org/
  • The Monterey Bay Aquarium’s Seafood Watch program helps consumers and businesses choose seafood that’s fished or farmed in ways that protect sea life and habitats, now and for future generations. Our recommendationsindicate which seafood items are “Best Choices” or “Good Alternatives,” and which ones you should “Avoid.” We raise public awareness about sustainable seafood issues through our consumer guides, website, mobile apps and outreach efforts.   http://www.seafoodwatch.org/
  • The Food Bank for Monterey County is the largest provider of emergency supplemental food in Monterey County. Our mission is “to lead community efforts in the awareness and elimination of hunger in Monterey County.” The food bank solicits, collects, stores, and redistributes food to individuals as well as non-profit agencies that serve the aged, ill, and needy.  http://www.foodbankformontereycounty.org/\
  • Nancy’s Project is a charitable nonprofit organization founded by Nancy Costello, to distribute food, clothing, and other necessities to farm labor families in Monterey County.  http://www.nancysproject.org/
  • Everyone’s Harvest, which brings fresh, healthful organic foods to underserved areas of Monterey County with its five farmers Markets. www.everyonesharvest.org
  • Ag Against Hunger, which channels surplus fruits and vegetables from farms in our area to those in need.www.agagainsthunger.org