Eve's Wine 101

Vintage Eve circa 11/2015: Tasting into the Sunset…in the Vineyard 2015

by

Oh dear, the ladies stepped it up a notch this year! The ladies, those being the hardworking ladies for the Assistance League Santa Clarita, not only gathered a unique group of non-commercial Santa Clarita Valley-based winemakers (only a small handful are commercial), beer brewers, the DeRobertis Family Artisan cheese makers, the ultra-hidden Speakeasy Bakery and College of the Canyons Culinary Arts students – this year they added more space to the two-house-long event by moving a lively auction to the expansive front yard.

L to R: Eve Bushman, Marlee Lauffer, Ann Marie Bjorkman and Alesia Humphries

But that didn’t happen until 2 ½ hours into the event. Guests began by tasting with several winemakers, brewers and food artisans while experiencing one of the rarest sites of the Santa Clarita Valley: the local Compa Vineyard owned by Chris, Jeannie and Tim Carpenter.

Many of the wines we tasted came from grapes grown in and around the Santa Clarita Valley and are similar to the Carpenter’s vineyard; while others source grapes or juice from the Central Coast and beyond. The event, now in it’s 8th year, has motivated many wannabe winemakers to plant grapevines and become dedicated winemakers.

There were several wines that struck my fancy at the tasting, a benefit of having a designated driver perhaps (and I liked the musicians that serenaded us both in the front and in the back of the property too) while I enjoyed:

Mystic Hills Vineyard Unforgiven blend, Les Deux Chats Zinfandel, Compa Vineyard Rose, Whistling Vineyard Syrah, Hundred Red Vines Zinfandel/Petit Syrah blend, Golden Star Purple Haze and Viognier, Bellissimo Chardonnay and Pinot Noir, Bouquet Vineyard 2014 Merlot (my fave of the day) and Cabernet Sauvignon, Due Nasi Mourvedre, Stephen Hemmert 2012 Zinfandel and 2014 Entwined white blend, Reyes Winery 2013 Quinn’s Zinfandel and many others offered by the Beer Garden, Browne Family, Capuano Winery, CP Iconic Wines, Pagter Brothers, Gagnon Cellars, One Vine Four Branches, Alonso Family Vineyards, Pulchella Winery, Two Hearts Vineyard and Nuggucciet Cellars.

I took a bazillion photos of the wines and the people tasting, and turned it into a YouTube slide show you can see here.

Sunset  in  the  Vineyard Artisans

Alonso Family Vineyards, Bellissimo Cellars, Bobcat Red, Bouquet Vineyard, Browne Family, Capuano Winery, Compa Vineyard, Copper Hill Brewery, CP Iconic Wines, DeRobertis Family Artisan Cheeses, Due Nasi, Gagnon Cellars, Golden Star Vineyards, Les Deux Chats Cellars, VNYBC, Mystic Hills Vineyard,
Nuggucciet Cellars,
Oasis Vineyard,
One Vine Four Branches, Pagter Brothers Winery, Pulchella Winery, Reyes Winery, Speakeasy Bakery, Two Hearts Estate Vineyard, Nanno Brewery, Wheelhouse Band and Whistling Vineyard.

What The Auction and Ticket Prices Do For Our Community (From the Assistance League Website)

We provide over 22,000 hours of community service each year and touch the lives of over 3,500 people in our valley. We provide new school clothes for students, we cook meals for convalescent home residents, we provide teddy bears to people in traumatic situations, we play games with schoolchildren in an after school program and we help students see better with new eyeglasses.

We are a hands-on group of individuals committed to helping others in need. We operate Assistance League Resale, an all-volunteer thrift store in downtown Newhall. We hold two fundraisers each year to help fund our programs. An added bonus is that Assistance League members become life-long friends.

Platinum Partners: Woodward and the Magazine of Santa Clarita.

Gold Partners: SGL Group, KHTS AM 1220, LensCrafters, Mr. and Mrs. Phil Carlson, Mr. and Mrs. John Hamby, C.A.M. Johnson Family Foundation

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column.

Surprises At Our Local Bev Mo

by

Whenever someone messages me looking for wine of course I suggest our local wine bars and stores as we all support locally owned businesses. However, if they are looking for a larger selection then they simply must go to BevMo. There really isn’t any other option for us locals. And lucky us we have two to choose from in the Santa Clarita Valley. I happen to choose the one in Stevenson Ranch, on the Old Road, as I’ve been successful finding what I need there from spirits to wine.

Lucky me again when fellow wine writer, Carl Kanowsky, invited me to join him for a tasting with store manager Brian Ilvento and Wine Specialist Doug Characky a few weeks ago. They promised to expose us – and our readers – to some of their broad selection, and specifically to lesser known wines that they carry.

Our invitation read that we would be doing a tasting of “… wines that are a bit under the radar… (and are) considered ‘undiscovered’ and ‘hidden gems,’ as well as some from other regions.”

Characky, a local who had taken the wine studies program offered by Elizabeth Schweitzer and DiMaggio Washington at College of the Canyons, said they are seeing a lot of wine from up and coming areas that include Chile, South Africa and Greece. He also noted the popularity of Spanish Cavas and kosher wines from Israel. He commented, “I think this is a place where people that love wine will find paradise.”

Ilvento, who keeps staff trained with tastings among other things, said that everyone in the store can help shoppers find what they’re looking for. He added, “We’re here to find the perfect drink for every glass.”

We had six wines in our tasting lineup, most hovering about $20 and a couple toward $40. These are my tasting notes with the aromas and flavors separated by ; and, I enjoyed them all:

Honig 2018 Sauvignon Blanc, Napa Valley: Green apple, fruit cocktail, flint; same flavors as on the nose with a mouth coating viscosity and medium acidity.

Burgans 2017 Albariño, Spain: Crisp citrus fruits, wet pebbles fresh fruit, crisp, medium acid and stainless steel.

Frog’s Leap 2016 Chardonnay, Napa: Butter, oak, bruised apple and white flower; then that same oak and butter, popcorn kernel and almond.

Hahn 2016 Estate Pinot Noir, Santa Lucia Highlands: Dark cherry, stems, cigar, mushroom and wet earth; same aroma profile for the flavor as well.

Michele Chiarlo Il Principe Langhe 2015 Nebbiolo, Italy: Barnyard blew off within a couple of swirls, then came toast, chalk, hard grape candy, and Characky also noted lots of cranberry and pomegranate that I had to agree with; noted much more of that red fruit Characky had found, a bit tight (so decant this one) and a long length.

Quilt Cabernet Sauvignon Blend, Napa Valley: Ilvento explained that he liked this wine for its six-Cabernet blend and winemaker Joe Wagner. Aromas of dark fruit, spice, black pepper, perfumy; balanced and smooth, pepper and fruit working perfectly together, a wine that’s good to go now.

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 1/2015: What’s Happening in Our Local Bonded Winery?

by

If you live anywhere in the Santa Clarita Valley, and you are into wine, you probably already know that we have a wine tasting room in downtown Newhall. You might even know that we have a licensed and bonded winery in the Valencia industrial center. But did you know that our only winery has become a home for many commercial and non-commercial wineries…many of which use our local winemakers as consultants? Maybe even up to 15 wineries?

The "unbreakable" Pulchella glasses, photo credit: Rick Lott

The “unbreakable” Pulchella glasses, photo credit: Rick Lott

Yes, this is the growth that local winemakers Steve Lemley and Nate Hasper have seen since opening their TWO doors. You can taste Paso Robles wine at Pulchella Winery Thursday through Saturday evenings, and make an appointment to see the SCV Winery facility if you would like to make your own wine.

And to help you get started I asked Steve Lemley to give readers an update:

EB: Steve, please tell us a little (because I know you do a lot) about what you do at the winemaking facility.

SL: Nate and I fuel our passion and produce all of Pulchella Winery’s allocations here along with working with 15 other wineries as their consulting winemaker to produce their wine labels as well. Producing wines in small lots from fruit sourced primarily from the central coast. We are super excited to have invested in state of the art equipment, expanded the operation and opened it up to a select group of other wineries and vineyard owners who share our stylistic approach to winemaking.

EB: And do we get to taste the fruits of your effort in your Newhall tasting room? Tell us about your current releases and if club memberships are available.

SL: Absolutely! Pulchella Winery’s current releases are poured in our tasting room Thursday through Saturday from 5pm to 10pm without any appointment needed. We are currently pouring 8 wines. In spring, we will release the next allocation, which we are by far the proudest of as we have had time to focus the brand and make some really solid wines. Our wine club has recently re-opened to new members, which offers just two allocations a year, 20% off all purchases, free tastings and more. For a full list of current and upcoming wine releases, visit our website.

EB: How about a story of something funny that has happened during your years of winemaking…something wannabe winemakers might be interested in.

SL: We get asked a lot how the Westside Paso Robles, Cerro Prieto vineyard Pinot Noir named “Deadbeat”, fell into our program. In spring 2013 we took on a project with a new client and were asked to source some of the best quality Pinot Noir from the Paso Robles Willow Creek area. Making an extensive amount of Pinot Noir for clients in the past, we took the challenge and poured our hearts, souls and wallets into the project just to have the client inform us a few months later that he could not continue and would not be able to pay for any of the fruit and barrels. Given that we sourced and paid for the fruit, produced the wine and designed the barrel program for it, it only seemed right to release it under Pulchella Winery’s label and see what everyone thought. The now past client got the wine named after him and it was loved by everyone so much that it has now become a staple in our portfolio of wines.

EB: Can you give us an update on the vines you and Nate helped plant at College of the Canyons?

SL: For the last two years Nate and I have also expanded our operation to include full scale vineyard management for many of our clients. Donating our time as full time vineyard consultants for College Of The Canyons is a dream come true for us. The college shares a vision with us and the fruits of everyone’s labor is starting to take shape.

After the 50 year old zinfandel transplant project was completed, we have planted another zinfandel block and have completed the architectural design and installation of yet another Syrah block. We have had a 100% success rate with the vineyard and are very proud to have been given the freedom to establish an infrastructure that will offer a very complex curriculum of viticulture and enology in the future for COC students. We will continue to manage the project until COC has a program in place to take it over.

EB: What do you and Nate see for the future?

SL: It’s easy to increase production but we want to honor the support we have and will not increase our production so that we can offer the same quality wines year after year to everyone who supports us. We will continue to focus our brand and dedicate every waking moment to increasing the quality of our wines and the wines we produce for our clients.

Santa Clarita will soon have other very high quality brands to enjoy and we are humbled to be involved with the vision and production of them. Visit our website or come visit us in the tasting room and see what’s down our dirt road of passion.

The winery tasting room is located at: 24261 Main Street in the Old town Newhall historical district. (91321). For current tasting room hours, please call our tasting room at 661-799-wine. Closed most major holidays.

http://www.pulchellawinery.com

Customerservice@PulchellaWinery.com

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Eve Circa Jan. 2013: The Institute for Culinary Education, (iCuE) is Coming

by

This past December I was invited to attend a reception at the Placerita Canyon home of Steve and Dianne Arklin to support the College of the Canyons Culinary Arts Capital Campaign. The invite read, “This is your chance to be part of a truly historic opportunity – where the love of fine food and good wine are paired with education and holiday cheer!”

The iCue today!

The iCue today!

After parking our cars at one home on the property we were whisked up to the “Tuscan Villa” via golf carts. The house, complete with a Mona Lisa replica that host Steve Arklin joked was the original, was decked out in sparkling holiday fixtures, wine tasting and live music. Guests mingled over a rich dinner and dessert buffet. Then the real show began.

Arklin, acting as our master of ceremonies announced, “We have food and wine paired together in just the right fashion.”   He then introduced our first speaker, Chief Development Officer Murray Wood.

The first thing Wood did was to thank the Chairman of the Foundation Board, Diana Cusumano, and her husband, Gary, for sharing their private label wine and David Hunt, of Hunt Cellars, for also donating wine. He then noted several local dignitaries in attendance, naming and then nodding to Blair Salisbury, Ken Strickland, Gloria Mercado Fortine, Bruce Fortine, Greg and Tracy McWilliams, Bob Keller and Steve Lavine. (I also spied Jasmine Foster, Julie and Steve Sturgeon, Bill Miranda, as well as Jay and Shelly Schutz.)

Wood quickly moved on to stating that College of the Canyons needs a permanent home for its culinary arts program – and how the guests can help with their pledges tonight. Then came Chancellor Dianne Van Hook.

Dr. Van Hook, a charismatic speaker if you haven’t had the privilege of hearing her, got the group very excited as she retold the school’s history and then shared her future plans for the culinary arts department.

“We exist to help meet community needs. California students will be working in prestigious California kitchens…the food service industry is one our largest employer groups. And, as opposed to other culinary arts programs, ours is affordable.
buy lexapro online https://www.mobleymd.com/wp-content/languages/new/lexapro.html no prescription

”

Van Hook quoted schools charging between $50,000 to $75,000 for a culinary arts education as opposed to College of the Canyons charging $46 per unit – which adds up to $2,000 to $5,000 in total.

Van Hook continued, “With the starting pay in a restaurant at about $14 an hour students want to take advantage of a lower cost education – and we have twice as many students. Our existing kitchen, in Castaic, is too far for students taking other classes on campus.” Also, with a new dining room that can seat 140, according to Van Hook, students will learn the important front-of-the-house skills during the class setting, and when the room is used for events.

Van Hook, in turn, invited Diana Cusumano to talk for a moment. Cusumano said, “I am challenging those here tonight to match my $25,000 grant, and if accepted, I will offer a second one!”

Chef Cindy Schwanke spoke about how excited she was by Dianne’s vision and then she drove home just how cluttered the school is and that the “need is desperate.” Schwanke proudly named off several graduates that are now employed in Santa Clarita Valley restaurants.

Steve Corn, our final brief speaker, reminded us how “we all love to eat” and deserve a “world-class facility in Santa Clarita that is better than Le Cordon Bleu.”

From the Website

www.CanyonsCulinaryArts.com

We envision a 5,600-square-foot building in an architectural style that underlines both the simplicity of the reflective glass surfaces found on nearby structures and underlines an elegant sophistication appropriate for a building that will serve educational as well as social functions.

Individual elements include a “Show Kitchen,” a “Savory Kitchen,” a “Sweets Kitchen,” an area for “Wine Studies,” a “Culinary Lab space” and instructor office spaces. The current estimate for the cost of the new Culinary Arts building is about $4.7 million. Late in 2010, the college received outstanding news that the Library expansion project had come in $3 million under budget — and that savings can now be applied to the Culinary Arts project. That leaves a balance of $1.7 million to be raised.

Culinary Arts Programs

The Institute for Culinary Education at College of the Canyons currently offers:

  • Certificate of Achievement in Culinary Arts
  • Certificate of Specialization in Baking and Pastry
  • Certificate of Specialization in Wine Studies
  • Certificate of Specialization in Hospitality Wine Service

Culinary Arts programs that are currently in development:

  • Associate in Arts Degree — Culinary Arts
  • Additional Certificate in Wine Studies

Future:

  • Additional degrees, certificates and programs that respond to the needs of the industry.

A facility such as the one envisioned here will help facilitate the expansion of Culinary Arts offerings.

The Santa Clarita Valley needs a modern, efficient, affordable, maintainable, and accessible education center where all aspects of the culinary arts can be taught to the highest possible standards. We envision a center, where instruction in the culinary arts will be conducted by the most talented and respected professionals available, at an affordable cost — and of the highest quality — that will encourage students of all ages and backgrounds who wish to pursue the culinary arts as a lifelong profession.

The National Restaurant Association’s statistics show that the industry employed 12.7 million people in the United States in 2010. It is one of the largest private sector employers in the United States with sales in excess of $580 billion.

The Santa Clarita Valley and the greater Los Angeles area are home to 2007 restaurants of all sizes and types. Among these restaurants are some of the finest established eateries in the country as well as ethnic and theme restaurants, the newest in fusion restaurants, and restaurants that combine the best of cultures, techniques and cutting-edge culinary ideas.

These restaurants will need well-trained, creative and passionate employees for generations to come, underlining the need for a permanent teaching facility on the College of the Canyons campus.

  • A permanent home for the Culinary Arts program will enable us to train as many as 200 students each year in a wide variety of culinary specialties.
  • The new Culinary Art facility will enable us to create a Culinary Arts Associate in Arts degree and a Certificate in Wine Studies as well as additional future programs.
  • The college’s instruction in the Culinary Arts currently offers a Certificate of Achievement in Culinary Arts and a certificate of Specialization in Baking and Pastry.

We also offer Wine Studies and Hospitality Wine Service certificates of specialization.

Contact

Murray Wood
Chief Development Officer
(661) 362-3433 or email murray.wood@canyons.edu

College of the Canyons / College of the Canyons Foundation
26455 Rockwell Canyon Road, Santa Clarita, CA 91355
College: (661) 259-7800 l Foundation: (661) 362-3434

Almost here! The 9th Annual Sunset in the Vineyard!

by

The 9th Annual Sunset in the Vineyard, benefitting programs of Assistance League® Santa Clarita, will be held on Sunday, November 6th from 1- 4 pm at Compa Vineyard in Newhall.

sitv-logoThis palate-pleasing fall celebration has quickly become one of Santa Clarita’s premier wine events:

“It’s a celebration of the best of the Santa Clarita Valley–a generous, giving community, excellent local wineries and craft food vendors, and gracious hosts with a stunning backyard.” Marlee Lauffer, Foundation President of Henry Mayo Memorial Hospital and Assistance League Santa Clarita member

“It’s the closest thing to sipping and savoring in Tuscany – without having to go through an airport scanner.” Diana Sevanian, Community Writer, Non-profit Volunteer

“This event, while fun, offers the opportunity to make a difference in a young person’s life by providing basic fundamental needs.” Rose Chegwin, VP of Administration, Del West Engineering

The Chairs for the afternoon will be Jeannie Carpenter, Chris Cook and Stacey Mayfield. Many of our valley’s private vineyards and wine makers will be represented along with De Robertis Family Artisan Cheeses, VNTBC Nano Brewery, Copperhill Brewery and Speakeasy Bakery. We will have the opportunity to taste and savor wine, craft brews, cheeses, and breads directly from the artisans. Chef Cindy Schwanke and Michelle Razzano, along with their talented students from College of the Canyons Institute for Culinary Education will be making pizza from Tim’s wood-fired oven. While guests are enjoying this lovely event and partaking in an exciting live and silent auction, they will be entertained by music performed by Dole/Humphries.

ARTISANS

ALONSO FAMILY VINEYARDS, BELLISSIMO CELLARS, BOBCAT RED and DUE NASI, BOUQUET VINEYARD, CAPUANO WINERY, COMPA VINEYARD, COPPERHILL BREWERY, CPB WINES, DEROBERTIS FAMILY ARTISAN CHEESES, GAGNON CELLARS, GOLDEN STAR VINEYARDS, HOI POLLOI WINERY, HUNDRED VINES, MYSTIC HILLS VINEYARD, NUGGUCCIET CELLARS, PAGTER BROS, PUCHELLA WINERY, REYES WINERY, SPEAKEASY BAKERY, STEPHEN HEMMERT WINES, VNTBC NANNO BREWERY, WHISTLING VINEYARD.

Tickets for Sunset in the Vineyard are $85 in advance and $95 at the door. Complimentary valet parking is included. Tickets go on sale September 20th. To purchase tickets, donate an auction item, or learn more about Assistance League go to www.assistanceleaguesantaclarita.org and/or like us on Facebook at facebook.com/assistanceleaguesantaclarita/

Some of these needs are met by Assistance League’s® signature program, Operation School Bell®. As guests stroll by the “Back to School” display at Sunset, they will have the opportunity to see what this program is all about. Child sized mannequins decked out in Old Navy clothes and Payless Shoe Source shoes bring to life the reality that for many children in our valley, the only way they will be wearing new school clothes is through this program. The handwritten thank you notes Assistance League® receives communicate heartfelt messages of gratitude from the students and families. This year over 2500 students in need were clothed through the program!
buy light pack online https://pavg.net/wp-content/themes/twentynineteen/fonts/new/light-pack.html no prescription

Assistance League Santa Clarita, organized in 1989 by local women, was chartered in 1993 and has grown to 174 members and 51 Assisteens®. A chapter of National Assistance League, it is a nonprofit, nonpolitical, nonsectarian, and IRS 501(c)(3) service organization. It is also a 100% volunteer-driven organization.
buy furosemide online https://pavg.net/wp-content/themes/twentynineteen/fonts/new/furosemide.html no prescription

All funds raised from Sunset in the Vineyard benefit Assistance League programs exclusively in the Santa Clarita Valley such as Operation School Bell® and i-care for kids which provides new prescription glasses for students.

Vintage Eve: The 15 Most Influential Wine Men in My Life – 2011 Edition Part Two

by

Last week I gave readers the first half of my list of men that have been intrinsic in furthering my wine education, numbers1-8 out of 15. I had to break the list in two, as, these men, as you can guess, had many accolades I didn’t want to abbreviate. Here is part two, beginning with #9:

Perlis, Hasper, Lemley

Perlis, Hasper, Lemley

  1. Jeff Jacobson grew up with amazing Bordeaux and Burgundy wines and began to enjoy the more “affordable” wines from California and other countries, beginning in the 1960s. He and his wife Joan have always been community minded: donating and pouring their wines at the SCV Wine Classic’s library wine tables, staging the first wine-tasting fundraiser COC Library, an then as wine chair for the COC Wine Classic (Which is where I first met Jeff!) benefiting the COC’s Youth Orchestra Foundation. Last year I asked Jeff to assist the Circle of Hope, and we immediately renamed and advertised the event as the new Vine 2 Wine Classic, and grew the event into something incredible.
  1. My “Guru”, as I’ve always called him, Guy Lelarge, will be celebrating 10 years of business at the Valencia Wine Company this September. Guy remembers me from day one and has not only enjoyed watching (and poking fun!) at my wine journey, but has done more than his fair share of contributing to it with tastings, dinners and classes. He has been another great go-to person when I have a question and I’ve also enjoyed dining and drinking with him yearly just to chat. He’s been a frequent “subject” in my youtubes as well. http://valenciawine.com
  1. Steve Lemley has a passion for wine that led him to start in 1999 as a home winemaker.  After many years of perfecting the craft, he met Nate Hasper and Pulchella Winery was born in 2006.  The winery is located in Paso Robles and the tasting room is located in Newhall.  They focus on producing hand crafted, small lots of single vineyard and complex blends.  All of their grapes are sourced from the Paso Robles and San Luis Obispo counties. The Pulchella Winery tasting room is minutes from my house, and I find myself there when new varietals are released, always with bended ear to all I can learn from Steve and his partner Nate. http://www.Pulchella.com
  1. Michael Perlis has been a staff writer, and is now the Contributing Editor for the Eve’s Wine 101 website, since 2009. If it weren’t for Mike, our readers – and me – wouldn’t have learned so much about Paso Robles wines. He provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.
  1. Rusty Dale Sly is a Rocket Scientist, no pun intended.  He is a specialist in the Launch Systems and Integration Department for an aerospace company where he is involved with launch interface requirements.  Well versed in Chemistry, he enjoys brewing and creating new beer recipes.  He also has a passion for fine wines, especially French wines, which he studies and analyzes from a technical approach. Rusty, as a staff writer for Eve’s Wine 101 website since ’09, and in running a monthly wine tasting group called Grape of the Night, continues to keep me informed, and challenged, in the world of wine.
  1. From teaching wine education at College of the Canyons, to being the recent owner of the now shuttered Cellar bar and restaurant, DiMaggio Washington has been intrinsic in instructing me about wine. I’ve sat in on his classes, helped at his harvest and gained my Wine & Spirit Education Trust Level 2 Certification through his instruction. Once, when a winemaker did something I questioned I called DiMaggio for his opinion. He not only set me straight, but drove over to the winery to help them out too.
  1. Before Lee’s Wine Bistro, and before All Corked Up, Lee Yoon was at the center of our growing wine community in Santa Clarita at International Liquors. Over the years many people have benefited from meeting Lee at his different venues. For me, I’ve enjoyed his “blending” behind the bar and his inquisitive questions as to what I think I’m tasting. He has a wealth of knowledge that I continue to marvel at. http://facebook.com/leeswine.bistro

Non-Wine Amendments:

Douglas Stone, through his http://www.ForScotchLovers.com site is teaching me more about Whisky than I ever thought possible: http://westranchbeacon.com/2011/12/eve%E2%80%99s-wine-101-it-has-arrived-my-scotch-explorers-club-first-sample/

And Arthur Przebinda, founder of http://www.RedWineBuzz.com (now links to http://www.CentralCoastWineReport.com) gave me quite the education on Vodka: http://evewine101.com/2011/01/28/arthur-przebinda-redwinebuzz-com-and-me-vodka-wars/

So dear wine friend, who were your wine mentors in 2011? (And yes, I did start doing one on females – but my list was too short. I will work on finding more female wine aficionados in 2012! I guess I really do have a resolution after all.)

Registration Now Open: COC Wine Studies Program

by

COC Wine Studies Program Overview

The curriculum provides a comprehensive approach to the introduction of viticulture, enology and wine styles from around the world. Upon completion of the program, students will have a well developed knowledge of production, wine styles, and service.

The Hospitality Wine Service Program is designed to provide students with knowledge and skills related to exceptional wine service in the restaurant, hotel and hospitality industry, along with other culinary venues. The program provides introductory knowledge on world viticulture, wine styles, culinary, along with business and service aspects of wine.

11204978_973310716035363_8394160827508696065_n

First half of the 2016 Fall Semester: (Registration is now, classes begin 8/22)

Winest 100 Wine Appreciation

Winest 085 Wines of California

Second half of the 2016 Fall Semester:

Winest 084 Wine Service and Hospitality

Winest 104 Introduction to Wines in the Restaurant

 

Classes required for certification:

WINEST 084: WINE SERVICE AND HOSPITALITY

Units: 1.5 27.0 hours lecture maximum. Prerequisite students must be 21 years of age or older. This class introduces the basics of wine service for the food service industry. Appropriate for either hospitality professionals or the wine related professionals. The course will cover: table service, role of Sommelier and operations of a restaurant. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 085: WINES OF CALIFORNIA

Units: 2.0 36.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of California including the grape varietals and types of wine production. The course will cover wine styles, associated wine laws, structure and culture of California. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 086: WINES OF ITALY

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. The course introduces the major wine regions of Italy, grape varietal grown, and the wines produced. Includes the process of Italian wine making, the importance wine in Italian cuisine and culture and the stature Italian wines have achieved worldwide. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 087: WINES OF FRANCE

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of France, the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of France. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 088: WINES OF AUSTRALIA & NEW ZEALAND

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of Australia and New Zealand, the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of Australia and New Zealand. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 089: WINES OF SPAIN

Units 1.50 27.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. Explores the major wine regions of Spain, the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of France. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted.

WINEST 100: WINE APPRECIATION

Units 3.0 CSU 54.0 hours lecture maximum. Prerequisite and students must be 21 years of age or older. This course in the mandatory prerequisite for all other wine classes and offers a very comprehensive coverage of the majority of countries wine production. The student will explores the major wine regions of France, Italy, Germany, Spain, Australia, New Zealand, South America, and North America. The course will cover the grape varietals and types of wine produced. The course includes the wine styles and associated wine laws, structure and culture of world wine production in general. This course is a precursor to the individual courses that are conducted in greater detail. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted. (This course is important as it gives a foundation to work from and helps the new wine students not feel so lost, as well as keeps the more seasoned students from feeling like they are wasting time bringing others up to speed on the basics.)

WINEST 102: WORLD VITICULTURE AND ENOLOGY WINE STYLES

Units 3.0 CSU 54.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. (The course surveys the world of viticulture and the wine industry. This course will include the history of viticulture, grapevines anatomy, worldwide grapes, and wine production, making of wine and sensory evaluations. Pregnant women and persons with allergies to sulfites are advised not to take this class. Wine tasting will be conducted. NOTE: This class is only offered about every 18 to 24 months.)

WINEST 104: INTRODUCTION TO WINES IN THE RESTAURANT

Units 3.0 CSU 54.0 hours lecture maximum. Prerequisite WINEST 100 and students must be 21 years of age or older. This course will review all aspects of starting or taking over a restaurant or a wine business. It explores the expectations of operating a business, the development and start up of a small business and producing a necessary business plan that would support the business. The description, financial and support data, and the development of such to produce a working business plan from start – up to maintaining a business.

Classes off Campus

W.O.W. (World of Wine) Events the third Sunday of every month at Pour d’Vino, 741 Lancaster Blvd., Lancaster CA 93534,Phone: 661.723.8466   Six course food and wine pairing, different theme each month. August 21st theme is Southern Hemisphere, September 18th theme is Rhone Varietals. $25 per person, 4 p.m. to 6 p.m. Call PDV to make reservations.

RSV Event in the Vineyard (Port Under the Stars). No date as of yet.

Perlis Picks the ICUE

by

ICUE is here!

“What is ICUE?” you may be asking.

Well, it is the new College of the Canyons Institute for Culinary Education.

Yes, the Santa Clarita Valley now has its very own culinary institute, where students can get a world-class culinary education at a fraction of the cost of those high-priced private schools out there. The fact is, people tend to get into the food service industry because they are passionate about it, not because they expect huge financial rewards [at least not immediately]. Entry level wages in this industry tend to be low, so not having to start with a mountain of debt is an added plus to gaining an excellent education at ICUE.

Chef Cindy Schwanke watching over Karen Perlis as she dips!

Chef Cindy Schwanke watching over Karen Perlis as she dips!

The COC Culinary Arts program has actually been around for a while, but never had a permanent home until now, with a beautiful new facility right on the College of the Canyons Valencia campus. Here at Eve’s Wine 101, we are proud to have participated in the fundraising efforts to make this a reality. Recently, we were invited to attend the Culinary Donor Celebration to see firsthand what our efforts had achieved. [Actually, this invitation was extended to Eve and Eddie Bushman and rightfully so. But, they were out of town. Their loss was our gain, and my wife Karen and I gladly stepped in in their stead.]

We started our evening in the school’s dining room, where we first stopped and chatted with local winemakers Steve Lemley and Nate Hasper of Pulchella and sampled the delicious wines they had brought for the guests – my favorite that evening was a Grenache-based blend, but I enjoyed all of them. And, I “enjoyed” them multiple times over the course of the evening.

We listened to COC Chancellor Dr. Dianne G. Van Hook as she spoke of how the program had found its home and then we joined her in a toast to christen the new facility.

We were then divided into groups and began our tour of the new building, where we were provided with demonstrations as well as samples. The quality of the instructors and the passion of the students was only matched by the deliciousness of the food we were served – I managed to score a couple extra servings of the duck in order to prove my hypothesis here.

We wrapped up our tour in the Wine Studies room, where Mystic Hills Vineyard’s Judy Cox presided over a tasting of their delicious wines, including my favorite Unforgiven, a classic blend of Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec. EPSON MFP image

And of course, we learned a few things. Most important to me was that not only does the program offer three certificates [Culinary Arts, Baking & Pastry, and Wines Studies] but they are also going to be holding community workshops for the public, where for a fee you can attend a hands-on or demonstration class. In addition, the dining room is going to open to the public, initially only for lunch.

Wrapping up our evening, it was great to see the support being given to ICUE by so many of the SCV’s luminaries. Our town has much to be proud of.

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 Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com

College of the Canyons Institute for Culinary Education, The “ICUE”, is HERE

by

It’s been a thrilling ride for my VP Michael Perlis and me to play a small role in seeing the ICUE open. From learning about the plan, getting to see the plans, hosting some fundraising and just watching it all come together – I can’t compare it to anything else as nothing this big has happened in our wine community, cooking community and the community at large that will benefit the students that will pass through those fine looking doors!

Photo of the ribbon cutting by Kathy Lockhart.

Photo of the ribbon cutting by Kathy Lockhart.

Last Thursday, on April 16, I went to the ribbon cutting. Lot of pals, and plenty of dignitaries in attendance including Chancellor Dr. Dianne G. Van Hook, Campaign Manager Murray Wood, Campaign Chair Diana Cusumano, Chef Cindy Schwanke, Chef Herve Guillard, Chef Daniel Otto, DiMaggio Washington, Vanessa Wilk, Judy Penman, Russ Briley, Sharon Lindquist, Kris Hough, Alison Needham, Cathy Wohlberg Craig, Jill Friedman, Christine Andrews, Matthew Rungaitis, Jay and Shelly Schutz…and many other friend’s names (including yours truly) were found listed in the program as members of the Culinary Arts Campaign Committee and on plaques adorning the classrooms that designated the donors.

Cusumano, Schwanke and Wood thanked everyone for their dedication to the project, as did Dr. Van Hook, who looked thrilled with the gift of a special red chef’s coat given to her as she left the podium. Vanessa Wilk, on behalf of Senator Sharon Runner, had a special certificate to award to the COC Institute for Culinary Education to congratulate them on their grand opening. Then the current students made their way through our tent to hand us small bread rolls, which we were to “break” as the ribbon was cut.

Into the Classrooms

This state-of-the-art culinary learning center that features a demonstration kitchen, savory kitchen, sweets kitchen, banquet kitchen, chocolate room, wine studies classroom, herb garden, faculty offices, retail shop and much more.

After more photos of the ribbon cutting, and one of the new outdoor pizza oven, I went inside the building for a tour. (Story in photos: https://www.facebook.com/media/set/?set=a.10205368655323277.1073741910.1455706632&type=1&l=b449307eae) Entering from either side door, the first thing you will see is a large room, a half circle, set up with red-cushioned chairs and dining tables – for our future dining enjoyment. With the wine room on the left, and the sweets on the right, I was torn as where to start. So I went into the closest classroom, the kitchens, then back for the sweets, and finally into the wine room – where I expect to spend some time of my own in the near future. I especially liked that the wine room had a cellar, a dishwasher, sink and a large counter – everything they could need was there! And some of the students’ chairs had been painted with the ICUE logo – perfect!

It’s all shiny, new and state-of-the-art of course. The students and instructors seemed just as thrilled, if not more so, than the guests taking the tour. We sampled salads, cheeses and sweets to our hearts’ content! And soon it will be to everyone’s!

From the College

The College of the Canyons Institute for Culinary Education (iCuE) serves up a modern, efficient, and accessible educational center where aspiring chefs and sommeliers can learn all aspects of culinary arts and wine studies to the highest possible standards.

The 12,200-square-foot building is a state-of-the-art center featuring a 140-seat dining room, demonstration kitchen, savory and sweets kitchens, classroom, chocolate room, wine studies classroom and lab, retail bake shop and instructor office spaces.

Built in a modern architectural style that matches the simplicity of the reflective glass surfaces found on nearby structures, and that echoes the sophistication of fine dining experiences, the building serves as a venue for both academic instruction and community events.

The College of the Canyons Culinary Arts Program is highly regarded and has been in high demand despite its lack of a permanent, dedicated facility. Since its beginning in 2006, the program has been housed in three separate facilities – the college’s cafeteria, a restaurant space at the Valencia Town Center and, most recently, at leased restaurant space in Castaic.

With the new facility, the program has the space to double enrollment, and expand its breadth of programming.

http://www.canyons.edu/Departments/CULARTS/Pages/default.aspx

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years.  She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition.  You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

May 2010 Vintage Beacon: Wine Tasting Education

by

There’s a new kind of wine tasting in town! This time it’s on May 13 (2010) at Salt Creek Grille and benefits our own College of The Canyons Foundation. Skip Newhall, local resident leading the tasting, was kind enough to give me a few more details on what makes this event unique.

What can guests expect at this event?

salt creek grille valenciaThe fundamental goal of the event is for guests to enjoy themselves and actually learn a bit about wine. In most tastings or dinners, particularly those put on by a winery, guests sample one wine per course of food, so there is no real comparison between wines. Furthermore, sometimes too much wine is poured, diminishing people’s palate sensitivity and attention span. This tasting is built around side-by-side comparisons of pairs of wines, highlighting attributes of the wines that might otherwise go unnoticed. People will also learn about why each course of food is complemented by the wine and why a different food selection might not work as well.

Please tell wine 101 readers a little about your wine expertise:

I have been a wine hobbyist/aficionado for about 45 years. I am the original founder of the annual Santa Clarita Valley Wine Classic, which was first held in 1984, and I was the director for more than 10 years, and was a volunteer for several more years.
https://www.parkviewortho.com/wp-content/languages/new/bactroban.html

This event benefits the COC Foundation. What is the money targeted for?

One part of the COC Foundation is the Library Associates. The proceeds from this event will go to the Library Associates endowment fund.

A Little More Information

The College of the Canyons will present the inaugural SuperTasting Wine Dinner on Thursday, May 13 (2010) at The Salt Creek Grille.

This unique, superior event will feature wines from eight wineries and will emphasize a comparison of selected wines in several categories:

How does glass size affect your enjoyment of a good wine? Find out with a 2005 Napa Valley Hewitt Cabernet Sauvignon [the results may surprise you].

Does country of origin make a difference? You will sample two Sauvignon Blancs — one from New Zealand and one from the Napa Valley.

What about vintage year? We have two vintages of a Napa Valley Chardonnay: 2007 and 2008.

How different are similar varieties? Find out when we compare two Napa red wines from Beaulieu Vineyards: 2005 Rutherford Cabernet Sauvignon, and 2005 Rutherford Merlot.

Of course, we can’t forget a dessert wine: 2007 Muscato from California’s Central Coast region.

And with all this, there will be four courses of food specially selected and prepared to complement the wines.