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WALLA WALLA’S NEWEST BUSINESSES SPOTLIGHT THE VALLEY’S BOUNTY (WALLA WALLA, Wash.) – Walla Walla is so nice, they named it twice. Honored for the second consecutive year as America’s Best Wine Region, and boasting a flourishing farm-to-table culinary scene, this rural-chic town in central Washington has earned a reputation for continually building upon its successes as opposed to resting on its laurels. With its sweeping landscape of wheat fields, vineyards, and farmland, not to mention its health and safety-minded Peace of Mind Pledge, Walla Walla continues to delight and entice visitors with no fewer than 11 new businesses opening their doors in recent months.  Yellowhawk Resort, photo from their Facebook page. Among the most notable, a new luxury winery resort, three new restaurants, three new tasting rooms, and four other businesses, including a curated grocery store, an elevated general store, an artisan showroom, and an educational hops tour. “It gives me great joy to see these new businesses opening their doors,” Says Robert Hansen, Executive Director of Visit Walla Walla and Walla Walla Valley Wine. “The common theme running through these new businesses is a unified connection to place and community supporting the local landscape, artisans, and history that makes Walla Walla so genuinely unique.” Following is a list of some of the notable businesses that have opened their doors in Walla Walla in recent months: LODGING DINING & RESTAURANTS The Kitchen at Abeja: Those with a taste for wine country living have yet another reason to visit Abeja, a 38-acre historic Walla Walla farmstead and home to the acclaimed Abeja winery and bucolic Inn at Abeja. The Kitchen at Abeja, which opened July 13, offers a fine dining experience showcasing innovative wine country cuisine and celebrating the Pacific Northwest’s seasonal bounty. Dinner guests choose from a five or seven-course prix fixe menu, as well as an optional wine pairing menu. Executive Chef Elodie Li, who returns to her home state after two years of cooking in Michelin two-star restaurants in Provence, France, collaborates with Abeja winemakers Dan Wampfler and Amy Alvarez-Wampfler on the menus, updated weekly. Surrounded by the winery’s vineyards and gardens, The Kitchen at Abeja is a rich, refined wine country experience. The Kinglet at Whitehouse-Crawford (opening early 2022): Farther on the horizon is The Kinglet at Whitehouse-Crawford, a new bistro eatery in the historic Whitehouse-Crawford Planing Mill building, from acclaimed Seattle Chef Maximillian Petty. A multiple James Beard semifinalist, Petty’s menu will range from exuberantly curated items, which built his reputation at Eden Hill, to a bar and lounge area that will stay open later with a snack-heavy lineup, including a pizza oven and an extensive cocktail program. TASTING ROOMS Kinhaven Winery: This new family-owned small lot winery and vineyard is perched atop a picturesque knoll in the Southside winery district of Walla Walla. The property, with 8 acres of Merlot, Cabernet, Carmenere and Malbec, enjoys unobstructed views of the Blue Mountains and is the perfect setting for family and friends to connect while enjoying their thoughtfully crafted wines. Purchased in 2019 by Terry and Lisa Davenport, who also own the recently renovated Boyer House. From dining in the vines to weddings, the combination of Kinhaven Winery and Boyer House sets up for the perfect family and friend gathering. 5 Dollar Ranch Brewing: Self-proclaimed as “Walla Walla’s best new brewery in 2021,” this newcomer opened in June 2021. Located on the south side of town along the Oregon border on twelve acres of farm property, with sweeping views of the Blue Mountains. An evolving menu of hop offerings is fit to appease the novice to beer connoisseur. The location is both dog and kid-friendly. According to brewer and owner Josh Hulett, while he loves all of his beers, the Hazy’s are not to be missed. Hoquetas Wine Company: Located at the Port of Walla Walla wine incubator facility in the Walla Walla Airport District, Hoquetas Wine Co. opened its doors in September of 2021. Started by musician turned winemaker Robert Gomez and his family, the winery focuses on producing wines that are both expressive and representative of the region’s terroir. Hoquetus, a musical method where vocal parts alternate to create a single melody, speaks to Gomez’s musical approach to winemaking, where the ingredients are carefully composed to create a melodious pour. Runway Market: Located in the airport district of Walla Walla’s wine region, Runway Market is a sparkling wine bar serving up local bubbles. The Market serves an assortment of food options, including picnic boxes, paninis, flatbread pizza, and various other grab-and-go options. All tastings include complimentary gourmet popcorn. Cathy Bay and her husband opened Runway Market in 2021 with the hopes of being a stop for not only bubbles and food, but laughter and celebration. SPECIALTY, ACTIVITIES & OTHER Walla Walla General Store: A new home, kitchen & gift store founded by Jean Bender and Peggy Frasse. The store opened to locals & visitors alike on May 6, 2021. From small delights, such as penny cent candy to homewares from makers such as Simon Pierce, Walter G textiles, Riedel and Staub – there is something for everyone at the Walla Walla General Store. Much more than just a retail space, co-founders Jean & Peggy envision the store as a space for community. Following a successful summer Art Series, resident Allison Palmer will host a continuation of “Make for Joy” there this fall. Weekly Monday-Wednesday classes will begin in September, and continue through December. Walla Walla Brews Cruise: Walla Walla is known for wine, but it’s also home to plentiful craft beer and cider. Alongside thousands of acres of vineyards are century-old wheat fields and orchards stretching across the valley. Generations of wheat farmers have made their home in Walla Walla and now support a growing community of brewers. Walla Walla Brews Cruise tours are knowledge-based tours where you will learn about the process of brewing beers and crafting cider, with a guided discussion of varying styles of alcohol. Foodscape Walla Walla: Foodscape could technically be described as an online grocer, but it’s so much more. It’s a place to acquire food, talk about food, or gather meaning from food. It was started by Hannah MacDonald, a longtime chef, local, and significant influencer on the Walla Walla food scene over the past decade. Foodscape highlights the area’s bounty, from food to all the agriculture offerings: produce, meat, and seafood. They also directly import hundreds of spices from all over the world, as well as other specialty products like olive oil, seafood, and vinegar. Foodscapes give locals and visitors alike the tools that they need to cook any cuisine under the sun. About Walla Walla: |
Brännland Cider awarded IWSCs inaugural ice cider trophy
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”Aromatic and giving on the nose. The palate is elegant yet rich with fresh walnuts, spicy nutmeg and cinnamon wrapped around caramelised oranges and orange peel. This is so well balanced with great acidity. Complex example with depth and a long finish.”
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DAVE AND PATTI REISS, AND JARED MEISLER, ANNOUNCE GRAND RE-OPENING OF VENICE’S THE BRIG
VENICE, California – THE BRIG, the iconic Westside watering hole, reopened on Friday, May 28, 2021. Owned and operated since 2000 by the reputable Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza), are newly joined by notable Los Angeles restaurateur Jared Meisler (Nueva, Roger Room, The Friend & The Little Friend). Fresh off their recent successful launch of Nueva, the trio has teamed their talents in reintroducing their fans to THE BRIG 3.0. Taking guests back in time to experience what was Babe Brandelli’s original Brig, featuring a late sixties mid-century esthetic of terrazzo floors, wood paneling, light earth-toned walls, smooth sounds of vintage Soul, Rock & Roll, and of course, Babe’s raison d’être – boxing.
Photo credit: Rob Stark Photography.
THE BRIG, located at 1515 Abbot Kinney Boulevard (where it meets Palms Blvd.), with its bohemian charm and charisma reflecting the neighborhood’s diverse spirit, has always been the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.
The Babe’s other passion, THE BRIG’s drink menu, has been re-mastered by Meisler and the reputable Raul Yrastorza, who crafted the tequila and Mezcal collections at Nueva, El Carmen and Las Perlas. The bountiful options include playful takes on boxing-centric craft cocktails, a who’s who of local brewers, California winemakers, kombucha and sparkling cider craftsmen, as well as a fresh take on the obligatory spirits menu. And to make a good situation even better, Meisler and the Reiss’s have invited sought-after sandwich aficionado UNCLE PAULIE’S to join the party, setting up shop at the far end of the bar, offering their classic Italian-American sandwiches in-house to match the playful beverage program.
THE BRIG’s storied marquee guides visitors to its entrance. Once through the weathered door, guests are greeted by a newly refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. On the left lies a long Brazilian mahogany bar handsomely fitted with nougat leather barstools accentuated by brass fixtures. Behind the bar, patrons can ogle THE BRIG’s broad collection of distinctive spirits showcased below three large rectangular wood-framed mirrors that allow guests to observe the comings and goings around the room. There are three large flat-screen televisions perfect for upcoming spectating events. Complementing the bar are intimate mahogany banquettes covered in camel ultra-suede. Venturing deeper into the hull of THE BRIG, find subtle rise leading to an elevated play area where L-shaped, camel-colored bench seating frames the vintage maroon Valley-Dynamo billiard table. Large globes hang from the ceiling, effusing soft light reflecting off back-painted mirrors, flowing with varying shades of colored glass. The walls are adorned with Ellsworth Kelley-inspired mid-century geometric works of art.
At the rear of the bar is the entrance to the newly added expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural. Guests can lose themselves in this spacious outdoor seating area as they wind through a mix of Ficus trees and colorful picnic-style tables and benches reminiscent of the mysterious corners and out-of-the-way spots found in yesterday’s fern bars. The setting exudes the relaxed southern California style and vibe for which Venice is known. Whether it is a warm summer evening or First Friday, it will be the place to see and be seen.rum
THE BRIG continues with its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime. HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks. Meisler also adds a SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (For a complete list, please visit THE BRIG’s online drink and spirits menu)
THE BRIG is open for service Monday – Friday from 4:00 p.m. – 2:00 a.m., and Saturday & Sunday from 12:00 p.m. – 2:00 a.m. For those seeking a refined private experience, THE BRIG offers customized Private Events by appointment.
Beverages will be available for takeout.
ABOUT JARED MEISLER:
Jared Meisler, raised in Los Angeles, discovered his passion for nightlife and bringing people together while playing music in clubs on the Sunset Strip. Meisler began his career promoting shows and parties and booking fellow musicians and DJs in old mansions and warehouses throughout Los Angeles. In 2006, Meisler partnered with restaurateur and hotelier Sean MacPherson. Together they opened Bar Lubitsch, an art deco-styled Vodka bar in West Hollywood, then the instant classic – The Roger Room, followed by The Pikey, a high-end pub on the Sunset Strip. Desiring to expand his network, Meisler partnered with Artist Andre Saraiva to open The Friend, in Silverlake which instantly became a hub for artists, musicians and all creative types. The Friend, known as one of the coolest bars in town, expanded to Venice with The Little Friend. The Little Friend is located just behind the former Sunny Spot in Venice and led to the successful collaboration with Dave & Patti Reiss (Reiss Co) and the transformation of Sunny Spot into Nueva in 2020.
ABOUT DAVID & PATTI REISS (REISS CO):
Dave Reiss is an icon of the L.A. scene, responsible for opening Swingers on Beverly, Red, Sugar, The Brig, and half a dozen other properties. Patti met Dave while working in marketing at New Line Cinema, having spanned an extensive career in the entertainment industry from Warner Music Group to BMG. Patti is no stranger to the food world, having founded a family baking company patronized by hotels and gourmet food shops in the Twin Cities. After The Brig, Patti and her husband Dave opened a series of properties under the Reiss Co umbrella, beginning with Beechwood in 2004. Together, the two share an entrepreneurial spirit that has grown over the years into the vibrant Reiss Co portfolio of restaurant and bar concepts providing outstanding food, wine, cocktail, and service in exceptional spaces throughout their Los Angeles community.
THE BRIG
1515 Abbott Kinney Boulevard, Venice, CA 90291
310.399.7537
For more information, the public can visit:
Follow THE BRIG:
Facebook: @TheBrigVenice
Instagram: @thebrigvenice
Twitter: @thebrigvenice
The 1st Annual Women in Food and Farming Festival Kicks Off in New York’s Hudson Valley May 8-9
STONE RIDGE, N.Y. (PRWEB) – On May 8th and 9th, 2021 (Mother’s Day Weekend), EscapeMaker.com will present the 1st Annual Women in Food and Farming Festival at Stone Ridge Orchard in the Hudson Valley of New York State – 2 hours outside of New York City in Ulster County.
The 2-day-long hybrid live/virtual event will honor women-owned farms, businesses, and entrepreneurs in the food and craft beverage industries. The May 8th live farmers market will host dozens of vendors with products ranging from cakes and cookies to fresh veggies to honey and hot sauce to teas, hard ciders and spirits – all locally sourced and produced and for sale to the public. There will also be a craft beverage tent for on-site beverage purchases.
Mask wearing is required, and although the live farmers market will take place on the expansive 115-acre farm and orchard, attendance will be capped and procedures in place to adhere to all COVID-19 safety protocols and social distancing.
Additionally, for those not able to attend in person, there will be a virtual experience on May 9 of over 25 online tours, demos, and educational presentations on various topics for the public and trade by industry professionals, including Food Network television personalities Chef Maneet Chauhan (“Chopped” judge and Culinary Institute of America alumnus) and Chef Judy Joo, (the host of “Korean Foods Made Simple” and Iron Chef UK). Other presenters of note include the prolific author and activist and former presidential candidate Marianne Williamson on “Food & Connection.”
Local changemaker speakers include renowned cidermaker and Breezy Hill Orchard farmer, Elizabeth Ryan with a “Hard Cider Tour,” leading entrepreneur Liz Neumark of Great Performances and the Sylvia Center with a “Farm-to-Fork Tour of Katchkie Farm,” and author and expert reporter Amy Wu on the latest in “Women in AgTech.”
Presented by EscapeMaker and Fulton Stall Market, the farmers market and the virtual event is sponsored by The New York Cider Association, Cabot Creamery, Hudson Valley Farmhouse Cider, SnapDragon & RubyFrost Apples, The Diamond Mills Hotel Saugerties, Doorstep Market, VisitIthaca.com, and SullivanCatskills.com, with media partners like Heritage Radio, Edible Hudson Valley and Edible Manhattan.
The event encourages women consumers and entrepreneurs from across the food and farming industries, hospitality service members, chefs, restaurateurs, winemakers, craft beverage producers, local agritourism destinations, and lodging operators to attend, shop, taste, learn and participate – either in person or virtually. A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.
“Now more than ever in this COVID age, women are being forced to leave the workforce in droves. Local food systems are breaking down, and local agritourism is suffering. We’ve got to dig deeper to find solutions, says Caylin Sanders, President of EscapeMaker.com. “A dream of mine for many years, this event will have a live farmers market at the beautiful Stone Ridge Orchard for shoppers to make conscious buying decisions to support women – the perfect fertile ground for new tastes, trends, and new local culinary trip ideas. Plus, it will also virtually bring together women online from all sectors within the industry to empower and inspire each other.”
Women vendors, farmers, producers, and speakers will be featured in two ways:
- Saturday, May 8: LIVE OUTDOOR NEW YORK STATE FARMERS MARKET:
Local foods and beverages from women producers and farmers will be for sale to the public, and prize raffles will be held from 11am-4pm at Stone Ridge Orchard. Attendees will receive a to-go swag bag of local products to eat separately at socially distanced picnic tables or 10ft field pods. They can also get info about local agritourism farm escapes and farm-table restaurants, wine, distillery, and cidery trails. Social distancing protocols will allow consumers to watch demos and browse and shop for gifts. Entrepreneurs can gather info about MWBE certification, training, grants, and funding opportunities to either start-up or grow their businesses. A brief kick-off introduction will highlight the importance of celebrating women in business and creating opportunities for growth in the agriculture, food and craft beverage, and agritourism sectors.
- Sunday, May 9: ONLINE VIRTUAL EVENT – ON-DEMAND:
The virtual event will offer tours, online presentations and workshops of interest to the public and also budding entrepreneurs. Topics to include –
- Cooking demos
- Farm tours
- Food justice and policy
- Craft beverage trends
- Food and connection
- Holistic nutrition
- Foraging
- Farming in the COVID age
- Social media tips for food businesses
- Adding glamping to a farm
- Women cookbook authors
- Women chef and farmer spotlights
“Women empowerment is a priority at Fulton Stall Market, where our goal is 80% of products from women farmers and producers,” says Bob Lewis, FSM’s Public Market Advisor and co-founder of New York City’s Greenmarket, 45 years ago. We’re excited to have the chance to honor their accomplishments during this event, inspire the next generation, and foster the upstate-downstate local food system connection.”
TICKETS: A portion of ticket proceeds benefits the Food Bank of the Hudson Valley.
- Students 21 and Under: FREE on May 8 only
- ALL-ACCESS PASS: $25 and includes live market access and a swag bag of samples on May 8 and virtual event access on May 9. The first 100 registrants will get a free gift box of cheese from Cabot Creamery delivered to their doors.
- VIP PASS: $75 and includes live market access and a swag bag of samples and an exclusive live orchard walk and talk with Stone Ridge Orchard farmer Elizabeth Ryan and cider tasting flight under a 300-year old oak tree on May 8, plus virtual event access on May 9.
A portion of the proceeds benefits the Food Bank of the Hudson Valley. For tickets and info on the live farmers market and virtual events on May 8-9, visit http://www.womennourish.com.
Swilled Dog Hard Cider Releases Sangria
UPPER TRACT, W.Va., /PRNewswire/ — Swilled Dog (@SwilledDog), the fastest growing craft beverage company in West Virginia, has released its Spring/Summer seasonal cider – Sangria.
A delicious blend of fresh cherries, tart apples, lemons and limes, Swilled Dog Sangria is a semi- sweet, gluten-free, and unfiltered cider that transports cider lovers to their favorite beach with each sip.
“Since our founding in 2016, our goal has always been to transform the bounty of West Virginia’s natural ingredients into fun, flavorful and refreshing ciders,” said Brooke Glover, President and Co-Founder, Swilled Dog. “Warm weather is on the way, and we are thrilled with this latest edition to our seasonal cider offerings. With ripe cherries and tart apples blending together with fresh fruit flavors, each sip of Swilled Dog Sangria recalls a day at the beach and you can almost feel the sand between your toes.”
The seasonal craft cider is uniquely made with a carefully selected blend of apples, and finished with lemons, lime and cherries and no added sugar. The addition of the cherry helps create a slightly ruby color, reminiscent of traditional sangrias. Fresh and zesty lemons and limes complement the tartness of the apples, making Swilled Dog Sangria less sweet than wine-based sangrias and infinitely more refreshing.
Swilled Dog Sangria (6.9% ABV) will be available on tap and in 6-pack 12-ounce cans in local stores, bars and restaurants in West Virginia, Virginia, Florida, Ohio, Kentucky and Indiana. Each can of Swilled Dog Sangria contains 180 calories, 11 grams of sugar, 14g carbohydrates, 0g fat, 0g protein and no added sugar.
Swilled Dog Sangria is the latest seasonal release to join a year-round portfolio of hand-crafted hard ciders: Walk the Dog, Pineapple, Wild Berry, Caramel Apple and WV Scrumpy. Swilled Dog ciders are always unfiltered and made from all-natural ingredients.
Apart from crafting delicious ciders that bring friends together, Swilled Dog also celebrates time spent giving back to the community; at least one percent of annual sales benefit animal causes. In addition, 100% of the annual sales of WV Scrumpy are donated. During 2020, Swilled Dog supported organizations such as the Walking Miracles Family Foundation, Clearwater Maine Aquarium, On Eagles’ Wings, and Military Working Dogs Team Support Association.
In addition, Glover was recently elected Vice President, Board of Directors of the American Cider Association (formerly USACM). This is her second term as a member of the ACA Board and she also serves on the Marketing (Chair) and Legislative Committees. During her tenure on the ACA Board, Glover plans to help push regulatory change for the growing industry on a national level and provide actionable support to the Cider industry’s efforts to be inclusive and welcoming to all consumers.
ABOUT SWILLED DOG
Swilled Dog is a majority woman-owned, leading craft beverage producer providing the Southeast with quality, approachable beverages that are flavorful and refreshing. Our hard cider, ready-to-drink cocktails, premium, small batch spirits, and infusions are handcrafted to bring friends and family together for a better today and tomorrow. While crafting delicious beverages, we also aim to make a significant impact for our favorite animal causes. Swilled Dog offers a unique tasting experience in Upper Tract, WV, and our products can be found throughout our expanding six-state footprint (WV, VA, IN, KY, OH, and FL). For more information, visit http://www.swilleddog.com/.
Follow Swilled Dog on Social: @SwilledDog, #SwilledDog, #GetSwilled
Announcing TEXSOM International Wine Awards 2021: Now Accepting Submissions for Wine, Mead, Sake, Cider, and Spirits
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Announcing TEXSOM International Wine Awards 2021
The following is a timeline with corresponding entry fees: Submission Period Wine: $95 + 4 bottles per online entry Late Submission Period Wine: $105 + 4 bottles per online entry “Spirits have played an important role in the beverage industry and mixology, and now there are operating craft distillers in all 50 states and over 1,000 internationally,” says Donaji Lira, Events Manager for TEXSOM. “The addition of spirits to the Awards will help to increase exposure not only of craft distillers, but also classic distillers. Now is a good time to include this important category, given the changing nature of the hospitality industry and evolving roles in restaurants and retail.” “Improvements to our submissions experience for mead, cider, and sake entrants, as well as the addition of spirits, add to our strategic value for returning Awards winners and new prospective entrants,” says Amie Hendrickson, Operations Manager for TEXSOM. “In spite of the significant challenges we face as an industry in 2021, our team is devoted to the exceptional standards of care our entrants, judges, volunteers, and participants have come to expect. We offer entrants a consistent place to showcase their offerings and welcome new and returning representative producers from all 50 US States and numerous countries.” Maximilian Kast MS is based in North Carolina and serves as the Director of Education and Sales NC/SC at import company, Broadbent Selections. He states, “I have never seen such a high concentration of the best palates in the country at one place in my life. Wineries that receive awards from the competition can be assured that the best of the best deliberated tirelessly on those decisions.” “Folks in Idaho last year were thrilled with the response to their entries at TEXSOM,” says Eric Degerman, president and CEO of Great Northwest Wine. “A number of Idaho producers have stopped submitting new releases to some publications because they question if Idaho wines are evaluated under blind conditions, which is another reason why the showing of Idaho wines at your competition — featuring arguably the most prestigious panel of judges in the U.S. — is important to that emerging wine region.” Alexandra Cherniavsky, an Advanced Sommelier and Wine Consultant from Philadelphia, Pennsylvania shares, “TEXSOM IWA gave me a larger world perspective and insight into who the important producers were in individual parts of the world and what grapes were important there.” Cherniavsky, a previous multi-year participant in the TEXSOM Sommelier Retreat and a 2020 TEXSOM IWA volunteer continues, “It gave me wines to recommend at every price point and a working knowledge of Texas wines, something I never would have been exposed to otherwise.” In 2015 TEXSOM International Wine Awards combined the logistics team and infrastructure of an historical competition with the influence and power of the TEXSOM brand. The competition has grown more than 33% and seen diversification to 32 countries and 18 U.S. states represented, spanning suggested retail pricing from U.S. $2.99 to over U.S. $700, and vintages as old as 36 years. Previous results are available through the TEXSOM International Wine Awards website searchable database. TEXSOM International Wine Awards contributes to the global conversation of beverage, amplifies classic and emerging regions, and builds exposure and interest for all invested in the experience. A unique range of benefits for Award winners includes:
The TEXSOM International Wine Awards team looks forward to working with the industry to identify and champion wines and beverages of quality and distinction from around the world. Distribution in Texas is NOT required to enter the competition, and TEXSOM IWA can assist international wineries in obtaining COLA Waivers. Wineries interested in submitting entries may visit the updated entrant submission page with easy-to-follow steps, fees and requirements here. Further inquiries may be made by info@texsom.com or calling 214-886-1665. An overview of the 2020 competition is available here. ABOUT TEXSOM Founded in 2005, TEXSOM promotes professional wine service standards, outlines paths for further wine education and certification, and raises public awareness about the professional standards and certifications for sommeliers. Today, the conference draws more than 1,000 attendees. In April 2014 the TEXSOM group purchased one of the largest, most respected, and longest-running competitions in the United States now known as the TEXSOM International Wine Awards. |
Dallas, Texas —James Tidwell MS, owner and producer of TEXSOM International Wine Awards, announces entries are open for judging and awards consideration for the 2021 competition to be held April 25-27, 2021 at the Four Seasons Resort and Club Dallas at Las Colinas. A new addition to this year’s judging is the inclusion of spirits (whiskey, gin, vodka, etc.), pre-mixed cocktails, cocktail components, and bitters. The competition has an improved, more tailored entry experience for sake, cider, and mead producers, all beverages judged in previous years, allowing for greater differentiation.Vintage Eve Circa 7/2018: The Seventh Art Beyond the Glass!
Art Beyond the Glass VII: L.A.’s Top Bartenders Come Together To Celebrate
Seven Years of Cocktails, Community, Women In The Industry and A Great Cause…Proceeds from ABTG VII will go to the Women’s Center for Creative Work, a vital arts nonprofit in Frogtown. Now in its seventh year, Art Beyond the Glass is L.A.’s premier cocktail culture festival, featuring more than 100 top bartenders making cocktails and showcasing their artistry, from painting and sculpture to photography, live music and more!
Yep, we did it again, covered three levels of mind blowing cocktail mayhem in the Los Globos nightclub in Silver Lake. The “mayhem” included a wide array of live music, a dj, burlesque, a tap dancer and wildly costumed bartenders as well as guests. There also was a raffle, art exhibit and “silent auction items such as artwork, photography, rare spirits and more.”
As you know I was there to take it all in (photos here if that’s all you’re after) these are the spirit vendors I made sure to meet up with:
Jack Daniel Distillery Lynchburg Tennessee, The Bombay Sapphire Distillery, Ming River Baijiu and Teeling Whiskey – these were just part of the first floor of fun, and each spirits’ table offered more than one cocktail option so you could do them all or just select one that sounded good to you.
More from the first floor: Fun stewards (stewardesses, whatevers) from Aviation Gin sat guests in a mock airplane, served them cocktails and if you agreed to sit in the exit row you got a special treat! Loved the two cocktails – one with tea and another in a slush – I sampled from Pomp & Whimsy (remember them – hope they’ll be back for Cocktails on the Roof 2018!) and fun drinks from Fords Gin, Plymouth Gin, and Lillet.
The cutie pies at the Mulholland Distilling table were happy to sing for a photo on the second floor! Fun table, and the drinks were yummy. I had the Mulholland Mule and I swear there was another drink they made with Boba in it. I really loved the Edinburgh Distillery Rhubarb Ginger liqueur! Also enjoyed checking out Distillerie Clement rum.
And on the ground floor, an outdoor patio filled with happy smokers and vapers, had a cold brew coffee vendor, Colorado Common Hard Cider and Illegal Mezcal Joven cocktails in ice cube glasses that blew my mind – the one I tried was called “560 Shades of Greg”, while the other, which I didn’t try, had CBD in it!
Even more entertainment on the first and second floors: we got our VIP badges from Jack Daniel’s, sampled cocktails from Åhus Akvavit, Born and Bred, Domaine Combier, Partida Tequila and The Real McCoy Rum.
More About Art Beyond the Glass (ABTG): Art Beyond the Glass is a special event that showcases the artistic pursuits of top bartenders when they’re not behind the stick. ABTG began, as many things do, with a conversation in a bar. In the fall of 2011, bartender Zahra Bates and writer Daniel Djang were at Sunny Spot in Venice, discussing how so many bartenders in Los Angeles express themselves creatively through painting, photography, music, and other arts. But at the time there wasn’t a proper showcase for bartenders to share their artistic pursuits. To fill this gap, Art Beyond the Glass was born: uniting the bar community, which gives back to the art community, and strengthening the community in which we live.
At ABTG, everything from the cocktails to the art and music is created and performed by bartenders. Proceeds from every ABTG event are donated to a local arts-based charity. To date, Art Beyond the Glass has donated more than $98,000 to nonprofit organizations across the country.
The inaugural ABTG raised more than $6,000 for Inner-City Arts. In 2013, ABTG II raised $13,700 for Art Share L.A. and saved this vital nonprofit from closing. ABTG III raised $18,000 for the Mural Conservancy to restore Struggles of the World, one of the landmark Freeway Murals from the 1984 Summer Olympics. ABTG IV raised more than $20,000 for KCRW on behalf of its Capital Campaign to open a new Media Center and public event space in Santa Monica.
To celebrate its five-year anniversary in 2015, Art Beyond the Glass expanded to cities outside of Los Angeles for the first time. The fifth annual ABTG was the largest event to date and raised over $25,000 for Global Inheritance. In July 2016, the first-ever ABTG outside of L.A. took place in Oklahoma City and raised $7,300 for Arts Council Oklahoma City. ABTG Chicago took place in August 2016 and donated $8,450 to ArtReach.
Art Beyond the Glass will continue to grow into established and emerging markets that are eager to demonstrate the creative prowess of their bar community.
The Charity
This year we are honored to be raising funds for the Women’s Center for Creative Work, a 501(c)(3) nonprofit located in Frogtown. Combining a co-workspace on the L.A. River, project incubation facilities, residency programs, a rapidly growing network of over 20,000 followers, and a full calendar of artistic and professional development programming, WCCW advocates for feminist-led creative businesses and projects in Los Angeles.
Follow Art Beyond the Glass on:
Facebook: https://www.facebook.com/ArtBeyondTheGlass
Twitter: @ABTGLA
Instagram: @abtgla
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 15k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Vintage Eve Circa 12/2017: Hot Toddy Or Cool Cocktail, What is Your Favorite Winter Drink?
I met a consulting client of mine at 9am in the morning this past month, he had something milky looking in his large coffee mug and proceeded to goad me into trying it. Hot Eggnog and cognac. My how toasty it was, and how toasty it made me feel. He offered to have one made up for me, but lest I wanted my meeting to get detoured into the fun zone (we’re old pals too) I had to skip it.
From The Signal: Cocktails on the Roof 2018, how I miss these events!
Later that night I made up for it. Hubby had been scenting our home with apple cider cooking on the stove with mulling spices. I whipped out some Brandy, added a shot to each of our coffee mugs, and we thoroughly enjoyed our libations on the porch as the sun set.
All of this got me to thinking, what are your favorite holiday libations this time of year? So, as is my thing, I did a roundup on Facebook and asked my pals there. Here’s what you all are drinking this season, either at home or your fave bar:
Cari: We love mulled wine and Irish coffee (depending on the time of day) at our house!
Natasha: In the Caribbean we have Sorrel (hibiscus), hot or cold, only at this time of year, it’s a special holiday drink. I just brewed a gallon. (I asked if there wasn’t any alcohol in this and Natasha responded: Oh no hunny, we throw Caribbean rum in there.
Shirley: Hot Apple Pie – Traders Joes spiced cider warmed in the crock pot, add your favorite brand of dark rum. Ladle into your mug and top with whipped cream…yessirree!
Deb: Bonefish Grill ~ their Winter White Cosmopolitan – Look forward to it every year. Reyka Vodka, Cointreau, St. Germain Elderflower liqueur, white cranberry juice and fresh lime juice. Has floating cranberries in it too.
Celeste: My mother in law makes a hibiscus drink called Ponche. Like a hot punch/tea Typically with cut fruit and sugar can pieces inside…and a shot of tequila to really warm things up.
Cheryl: Disaronno on the rocks. (Actually never had that one. Might have to try as I do like almond. Looked it up: Disaronno Originale is an amaretto-tasting liqueur with a characteristic almond taste made in Italy.)
Lewis: A spiced ganache dark hot chocolate with whip cream on top and hot fudge drizzled. Also a spiced Caramel hot cider with whip cream on top. Can you imagine what you can fix up with Jack Daniels fire, like… Hot apple cider?
Tim: Whisky… although to be honest I like it in the winter, summer, fall, and spring.
Cynthia: White Russian and anything with eggnog!
Jackie: I make egg nog martinis, just Egg nog and vodka with a dash of cinnamon on top, so delicious and amazing to sip in front of the fire!
Rene: Rompopo. (Which is a Honduran eggnog. Here is the recipe: https://hispanickitchen.com/recipes/rompopo-hondureno-honduran-style-eggnog/)
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.
Portland Cider Co. Brings Home Best Cider from the 2020 Sunset International Wine Competition
PORTLAND, OR – Portland Cider Co., one of Oregon’s longest operating independent craft cider producers, won multiple categories at the 2020 Sunset International Wine Competition. The cider company brought home the awards for Double Gold Best of Class (Sorta Sweet), Best of Show Cider (Sorta Sweet) and Silver (Kinda Dry). Sorta Sweet took home a Double Gold medal and Best of Class title in the Hard Cider category and Best of Show with a score of 98 points.
The 2020 Sunset International Wine Competition featured wines and ciders that were blind tasted by industry experts, researchers, growers, writers, producers and sommeliers to determine the winners in each category. Judging took place on June 23 and 24, 2020, in Santa Rosa, California.
“Sorta Sweet continues to be our most-awarded cider with seven total Gold Medals to its name,” said Jeff Parrish, co-owner of Portland Cider Co. “It’s gratifying to be awarded for your efforts, especially in a competition that is the caliber of the Sunset International Wine Competition with experienced sommeliers assessing ciders and wine from all over the world.”
Since first entering competitions, Portland Cider Company’s Sorta Sweet has claimed over 15 awards, and since the cidery’s establishment, it has won nearly 100 awards for its products and taprooms, including Best Cider House and Best Cidery in Portland.
Portland Cider Co.’s Sorta Sweet is a love song to the Oregon craft cider movement and the company’s most award-winning cider. It’s semi-sweet, refreshing and effervescent, and is a winning example of the marriage of the owners of Portland Cider: an Oregon native & UK expat on a mission to bring quality cider to the world. The higher levels of natural sugars are balanced with the right amount of tartness that offers a fresh finish that tastes like biting into a crisp apple. Available year-round, Sorta Sweet is made from 100 percent Northwest apples.
While many wine and spirit competitions have been canceled for 2020, the 2020 Sunset International Wine Competition was determined to take place and saw a 10 percent increase in entries compared to the 2019 competition.
“All imaginable health precautions were taken to ensure the safety of judges and backroom staff, while the wines were given the full measure of respect they deserve. Secondly, we are grateful to all the wineries that sent in their wines for evaluation. This year’s entries garnered a record number of Golds and Double Golds, making for a very competitive Sweepstakes round,” said Debra Del Fiorentino, President of Wine Competitions Production & Management, who owns and operates the Sunset International Wine Competition.
About Portland Cider Company
Portland Cider Company was started in 2013 by an Oregonian and a family of British expats with the mission of bringing cider, handcrafted in the English tradition, to the Northwest. One of Oregon’s longest operating independent cider producers, Portland Cider has two taproom locations: the Portland Cider House at 3638 SE Hawthorne Blvd. and the Clackamas Taproom and Cidery at 8925 SE Jannsen Rd, Bldg. F, in Clackamas. Since its opening, the cidery has won nearly 100 awards for its products and taprooms, including being named Best Cider House and Best Cidery in Portland. For more information, visit PortlandCider.com and engage on social media at @portlandcider.
THE PARISIAN VERSION OF ‘WORLD WINE MEETINGS’ BECOMES WOW! MEETINGS
World Wine Meetings Global, the business convention established in 1984, and the WOW! (World of Organic Wines) area, launched by Vinexpo in 2017, are joining together in response to steady growth in the global market for organic products. The result is the WOW! Meetings, two days of business meetings geared to the needs of the international organic community, which will take place on February 13 and 14, 2021, on the eve of Wine Paris & Vinexpo Paris 2021.
High expectations for organic products in France and internationally
In a global market where production and consumption of organic and biodynamic wines are constantly on the increase, the WOW! Meetings will bring together supply and demand under one roof. This unique location will fulfil the needs of producers and an increasingly diversified array of buyers. Major international buyers and European supermarkets, but also wine merchants and restaurants will benefit from ad hoc business meetings.
The WOW! Meetings – super-targeted business meetings
Producers of organic or biodynamic wines, or those in the final switch-over year will all be represented and the range of products will be extended to include beers, ciders, bulk wines and organic alcohol-free wines. The organising team will roll out its expertise to ensure each participant benefits from first-rate conditions – the venue is specifically equipped for the event; attendees are given a special welcome; the meetings schedules are tailored to individual needs; and there are multiple opportunities for additional networking. The meetings will be planned ahead of the event between producers taking part and qualified buyers, whose buying programmes have been clearly identified.
An unprecedented, seminal event for wine in Paris in February
The positioning of the WOW! Meetings will be extremely attractive and will champion the meaningful values specific to the organic market. Attendance at Wine Paris & Vinexpo Paris by major international buyers, along with a strong local presence by supermarket buyers, wine merchants and specialist restaurateurs who form an exceptional, close-knit fabric of businesses in Paris, will be powerful attributes underpinning the success of the WOW! Meetings. This unprecedented synergy will transform Paris in February into a major international gathering for the entire wine industry.
“Our challenge is to meet the needs of the industry and to align as closely as possible with its expectations. The challenge surrounding organic products is such that we felt compelled to create this dedicated business event. Organic is no longer simply a trend, but a full-fledged industry driver. The Wow! Meetings will provide organic wines with a business meeting platform, on the eve of our major Wine Paris & Vinexpo Paris exhibition”, points out Vinexpo CEO, Rodolphe Lameyse.
Organic wines will also be showcased as part of the WONDERFUL programme during Wine Paris & Vinexpo Paris where producers will have stands and there will be opportunities to take the floor and host dedicated tastings. And the WOW! area will continue to form an integral part of Vinexpo events internationally.
The World Wine Meetings umbrella brand, which hosts business events worldwide, will continue to gain traction internationally and starting in 2022 will provide new events in markets with high potential for growth.
About the WORLD WINE MEETINGS
Organised by Comexposium, the WWM and its concept of business meetings offer a unique way to meet importers from the main purchasing regions over two and a half days. For over 30 years, this global prospecting tool has been executed in several cities around the world to serve the export needs of its community of producers.
About WOW!
WOW! World of Organic Wines is the Vinexpo area dedicated to the international range of organic and biodynamic wines. WOW! is a reflection of Vinexpo’s determination to reach out to small and medium-sized wine companies by allowing exhibitors to take part in a prominent international event.
About VINEXPO and COMEXPOSIUM
Vinexpo Holding (owned by the Bordeaux-Gironde chamber of commerce – CCIBG) and Comexposium (the global events organiser) are in exclusive negotiations to join forces and create a new entity which will become the world’s leading wine and spirits events organiser. The new company will manage a portfolio of 10 renowned and iconic events with a view to developing an expanded, renewed and high-performance range of events. The project has the whole-hearted support of all the wine marketing boards, Vinexpo’s strategic council and the board of Wine Paris.
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