Eve's Wine 101

FireFly Farms Celebrates 20 Years of Awards for Its Sustainable Artisan Cheese

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ACCIDENT, MD. (PRWEB) – FireFly Farms, a producer of handmade cheese from Mountain Maryland, celebrated 20 years in the artisan cheese business last year and nabbed another seven awards for its line of cheeses in national and international competitions.

“The past year has been busy – we remodeled the creamery, moved our Deep Creek market, launched a new website, participated in an international festival, and still managed to stay on top of the cheese making!” said FireFly Farms Director of Operations, Dan Porter. “It’s not easy, but everyone who works here, from the newest apprentice to the most seasoned cheesemaker, is passionate about what we do, and I think that makes a big difference.”

“We keep finding new ways to improve our process,” said FireFly Farms President Mike Koch, “whether it’s adjusting the amount of salt, refreshing a recipe, or tweaking the curd-cut temperature to accommodate seasonal milk changes – every little thing counts. Even after twenty years of cheese making, you know you still have a lot to learn, but of course every year we get better at the craft!”

The seven awards in this anniversary year included recognitions at the American Cheese Society’s judging and competition, the World Cheese Awards, and a first-ever showing at the Mundial do Queijo in São Paulo, Brazil:

  • Merry Goat Round was awarded at the World Cheese Awards
  • Merry Goat Round Spruce Reserve was awarded by the American Cheese Society and at the World Cheese Awards
  • Cabra La Mancha was awarded by American Cheese Society
  • Black & Blue was awarded at the World Cheese Awards
  • Cave Dweller was awarded at the Mundial do Queijo do Brasil
  • Carpenter’s Wheel, produced in collaboration with Crown Finish Caves, was awarded by the American Cheese Society

“We’ve won a lot of awards over the years,” says Dan Porter, “but that’s really not what matters to us. Our commitment is to handcrafted, artisan cheese that uses fresh milk from local farms. People taste and value that even when they don’t know that they’re eating a medal winner.”

“I think our customers really value our focus on sustainability”, said Mike Koch. “When your milk comes from farms just down the road, when your cheesemakers raise chickens and cows at home, when you can share whey with a pig farmer and when you brush shoulders with folks every day who are making a living off the land, it really drives home the need to take care of what you have for the next generation. Our solar panels, whey-recycling program, local sourcing – it all comes from a recognition that we need to be leaders in our community.”

Long hailed as one of the best places to visit in Mountain Maryland’s Garrett County, the FireFly Farm’s market location in Accident, MD expanded this year, moving just a few blocks down the street. As before, it features FireFly Farm’s award-winning cheeses as well as other specialty, hand-selected items from the region and around the world.

Meanwhile FireFly Farms’ second market in historic Whitehall Mill in Baltimore is receiving recognition for its natural wine selection, one of the best in the city. “I suppose you could say I have a passion for wine and cheese,” says Jesse Galdston, general manager of FireFly Market in Whitehall Mill. “We pride ourselves on searching out hard-to-find bottles, whether a library release of a 1994 German Riesling for under $50, (sorry, sold out!) or naturally fermented champagne, we’ve always got something interesting to pair with your cheese.”

In addition to the two market locations, FireFly Farms cheese is nationally available through its distribution partners and can be found in several major grocery chains specialty retail stores, restaurants and via several online partners. For information or to purchase FireFly Farms’ cheese, please contact the creamery directly or visit its newly relaunched website and ecommerce platform at http://www.fireflyfarms.com.

“We’re excited to be expanding our geographic reach and making our cheeses accessible to anyone, no matter where they live,” said Mike Koch. “Our new monthly cheese subscription allows us to curate something special every month for our customers – as well as feature complimentary products from other exciting food businesses.”

About FireFly Farms: FireFly Farms was founded in 2002 and offers nationally & internationally award‐winning goat’s and cow’s milk cheeses that express the distinct regional flavors of Mountain Maryland’s Allegheny Plateau. Each cheese is artfully handcrafted and aged with precise detail, resulting in exceptional flavor and texture. FireFly Farms is prides itself on using agriculturally sustainable, locally‐sourced fresh goat’s and cow’s milk and time‐honored, traditional methods of cheese making.

Darom By Yatir

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Yatir Winery Launches a New Independent Brand That Comes Straight from The Israeli Desert Wine Region
New York, NY/Israel – If Israel is “the land of milk and honey,” the Negev (desert) region should rightly be called “the land of milk, honey, and wine.” Many people don’t know that wine grapes were grown in the southern region by Nabatean tribes as early as the second century BCE. Unlike other regions of the country, the Negev’s climate and conditions have always made cultivation a particular challenge.

Today, however, the Negev region is a famously intriguing location for the production of unique, superb wines, and the new DAROM wine brand showcases the Israeli desert wine region in all its glory. DAROM wines are created from quality grape varieties grown in selected vineyards in the south of Israel, where intense desert conditions result in unique and distinctive blends.

DAROM is a new brand from the renowned Yatir Winery, developed by its respected and talented winemaker Eran Goldwasser. He has been producing award winning and coveted wines for Yatir for more than 20 years.  DAROM holds its own, with distinct flavors, characterized by refreshing, accessible grapes based on beloved and familiar varieties from select vineyards in the south. These vineyards enjoy a dry, cold desert climate at night, which creates a unique terroir. Growing and cultivation conditions are perfect for the grape varieties from which Darom wines are produced.

Darom by YATIR addresses wine consumers who want to invest in affordable quality wines, and who enjoy wine on a frequent basis—not just on special occasions—and are open to exploring new and exciting varietals.

The Darom LOGO represents the anemone flower that blooms in the Negev and covers a significantly wide area, with a beautiful red blossom from mid-January to the end of February, as the red anemones’ blossoms are at their peak during this period.

“The south is an integral part of the history of the Jewish people and their connection to vineyards there have bloomed and flourished in the region since the dawn of history. It is a wonderful natural habitat in terms of climate and soil, and many high-quality local varieties can be cultivated here. We are proud to lead Israel’s southern wine trend with the Yatir, and now with the new Darom brand,” says Yacov Ben Dor, CEO of Yatir Winery.

The launch of the Darom by YATIR is a milestone. After Yatir boutique wines of the south were launched 20 years ago, the brand grew into a coveted line of wines in Israel, with international recognition as well. Ben Dor describes Darom as the “younger brother” of Yatir.

Winemaker Eran Goldwasser of Yatir Winery says, “DAROM by YATIR’s wines are connected to the dynamic history of the soil, and the unpretentiousness accompanying them is felt in every sip. The tasting notes offer a lighter character, with fresh fruit flavors.

Harvest in southern vineyards began in the second week of August and ended at the end of September. According to Goldwasser, “The season was preceded by a cold winter with average rainfall for the region, except for March, which was unusually cold and rainy. Spring was intense—a combination of cold and frequent spells—and the summer was pleasant without extreme heat waves. The ripening was continuous and flawless.”

In the first stage of the launch, DAROM will include a series of boutique wines including three wines:

DAROM WHITE 2021:

This is a dry white wine derived from 100% Sauvignon Blanc grapes from the vineyards in Mitzpe Ramon and Ramat Arad located in the southern desert of the Negev. The wine was fermented in stainless steel vats and matured for 4 months in concrete vats.

It’s an elegant white wine whose distinct fruit flavors are cool and fresh. The wine displays a bright, golden color, and possesses fruity, fresh, and juicy flavors, with slightly herbaceous aromas.. Darom White is a wine with a distinct presence that pairs well with food but can also stand on its own, serving as an aperitif.

Alcohol percentage is 12%. To enjoy the wine to the maximum, it is recommended to serve it at a temperature of 10ᴼ-12ᴼC (50ᴼ-54ᴼF).

DAROM ROSÉ 2021:

This dry rosé wine is produced from 34% Grenache, 33% Zinfandel, and 33% Red Muscat grapes from vineyards in the southern Judean Hills and Ramat Arad. The wine was fermented and matured in stainless steel vats for 4 months.

The result is an elegant rosé whose distinct fruit flavors maintain tasty freshness. It has a bright pink color with fruity, fresh, balanced, and slightly tart flavors. The wine presents refreshing aromas of strawberries and rose blossoms.

Darom Rosé 2021 merges wonderfully with a variety of Mediterranean cuisines, a combination that creates a real celebration for the palate. It is suitable for serving as an aperitif and is a perfect accompaniment to Mediterranean-style first course dishes.

Alcohol percentage is 11.5%. To enjoy the wine to the maximum it is recommended to serve it at a temperature of 8-10 degrees 8ᴼ-10ᴼC (46ᴼ-50ᴼF).

DAROM RED 2020

This dry red wine produced from 61% Shiraz, 20% Zinfandel, 12% Marselan, and 7% Grenache grapes grown in regions of the south and the southern Judean Hills.

The varieties were gently fermented for a short period, mostly in stainless steel vats as well as concrete and large open wood containers. The wines were then aged in concrete and large wooden vats (foudres) for a further 9 months. It is expected to continue to mature well in the bottle over the next decade. With its distinct garnet color, blackberry, plum, and pepper aromas, and juicy ripe fruit flavors, this medium-bodied wine displays fruity and balanced acidity with rounded tannins and a long finish. It makes a perfect accompaniment to light meat dishes and Mediterranean cuisine.

Alcohol percentage is 14% Alcohol. To enjoy the wine to the maximum it is recommended to serve it at a temperature of 8-10 degrees 8ᴼ-10ᴼC (46ᴼ-50ᴼF).

Eat Local in the Nordics: Top Culinary Experiences For All

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NEW YORK (PRWEB) – The Nordics, a coalition of the seven Nordic tourism boards of Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway, and Sweden, represent a region known internationally for its gastronomy. In addition to creative cuisine, The Nordics are committed to offering sustainable culinary experiences. This was solidified in 2004 when each country signed the Nordic Food Manifesto which contains 10 principles on purity, season, ethics, health, sustainability, and quality that are embodied by hotels and restaurants across the seven countries. Currently, The Nordics boast 65 Michelin starred restaurants, 20 of which have been recognized with a Michelin Green Star for their sustainable practices, and more than 260 Michelin-recommended restaurants.

In The Nordics, there are plenty of opportunities for visitors to eat like a local, whether at a restaurant or in a truly immersive experience out in nature.

OYSTER SAFARIS IN DENMARK
The UNESCO World Heritage Wadden Sea National Park is one of the world’s most important tidal zones and also the site of oyster safaris. Visitors at low tide can strap on waterproof boots and follow a guide to the oyster banks to gather the plentiful Danish delicacy for a tasting while learning the history of oysters in the area along the way. Tours last approximately 2.5 – 3 hours and take place in February through May and September through December. Sort Safari offers oyster safaris at DKK 275 (approximately US$40) which can be booked here. Those who want a full gastronomy trip should look at one of Denmark’s 26 Michelin-starred restaurants, vineyard visits to Europe’s northernmost grape-growing area, foraging tours, and a food walk in Copenhagen. In 2020, Michelin awarded 11 Danish restaurants with the Michelin Green Star. In 2021, World’s 50 Best Restaurants awarded the first and second spot to Denmark restaurants Noma, a Michelin Green Star recipient, and Geranium.

FAROE ISLANDS’ HOME HOSPITALITY
Traditional cuisine reigns in the 18-island archipelago of the Faroe Islands where Heimablídni, Faroese for home hospitality, is listed on the United Nations’ Sustainable Consumption and Production list.
The Faroese welcome travelers into their homes where they serve homemade dishes created from their own or their neighbors’ farms while sharing stories that relate to the country or local village. An array of experiences, from traditional dinners to day-long fishing and cooking excursions, can be booked online with rates starting at DKK 350 (approximately US$50). One restaurant that should be on the itinerary of any foodie is Ræst, which is Faroese for fermented. The menu is dedicated entirely to traditional Faroese fermented foods and combines modern gastronomic trends with ancient food traditions.

FINLAND FORAGING
Finland is actively creating sustainable solutions for food sourcing and production. Finns and visitors have “Everyman’s Rights,” a law that allows anyone the freedom to forage, fish (with a permit), and more. Finnish forests are brimming with nutrient-rich arctic superfoods in summer and early autumn that yield blueberries, chanterelles, and cloudberries. METTÄ’s Helsinki Wildfoods collective offers wild herb courses and foraging excursions, and guided mushroom-picking tours, like the ones offered at Hotel Punkaharju in eastern Finland, are also great for beginners. Those looking for something different and truly unique can travel to Lahti, the 2021 European Green Capital. There, Ant Brew’s latest “Wasted Potential” beer series includes Boreality Check which uses lichens from the north, Dumpster Diver brewed with orange peels from a local juicer, and Goosebumps that utilizes aromas from goose droppings. In Helsinki, Nolla was born out of a desire to serve great food with a waste-free ideology. Their in-house composter provides suppliers with composted soil to take back to their fields.

GREENLAND’S FRESH CATCHES
Every town in Greenland has a local fish and meat market called Kalaaliaraq (“little Greenlander”) where daily catches are sold. In addition to buying straight from the source, visitors can catch their own meal, dine with a local, or enjoy fine dining. Qooqqut Nuan, accessed by boat from Nuuk, is one of the most isolated restaurants in the world and features vegetables grown locally and fish from the nearby fjord. Visitors may catch their own fish which the restaurant will then prepare for them in one of several different ways. To dine with a local, the Greenlandic tradition of kaffemik, a large celebration hosted by a local, can be considered. Visitors can book a kaffemik experience which provides insight into Greenlandic homelife. The two Michelin-starred restaurant KOKS from the Faroe Islands is setting up shop in Ilimanaq north of Nuuk for the summers of 2022 and 2023. It will open in Ilimanaq Lodge, one of the oldest houses in Greenland, and have a focus on the clean, pure flavors of the ocean with plentiful seasonal herbs and wildflowers.

ICELAND’S GEOTHERMAL FARM-TO-TABLE
Geothermal energy is key for Icelandic cuisine and its organic produce. Icelandic farmers rely on greenhouse farming, which is heated and powered by readily available, 100% renewable geothermal energy. Visitors to Laugarvatn Fontana can see how Icelanders use geothermal energy to bake bread. For ISK 2300 (approximately US$18), participants can learn how the popular rye bread is baked underground near a hot spring, see the pot dug out of the hot black sand, and enjoy the bread while it’s still warm from the ground. Visitors can also enjoy farm-to-table experiences like a meal at Friðheimar’s greenhouse surrounded by tomato plants. With three different varieties grown on site, offerings include tomato soup, green tomato and apple pie, green tomato jam, tomato beer, or tomato schnapps (a hollow tomato filled with Icelandic Birch schnapps). Other places of note for farm-to-table cuisine include the Efstidalur farm hotel and Vogafjós farm café.

NORWAY UNDER THE SEA
Traditional Norwegian cuisine is largely a reflection of the environment, utilizing materials readily available in the country’s mountains, wilderness, and coast. Norway’s most unique dining experience combining marine research, architecture, and gastronomy can be found near the coast in Lindesnes. Under Restaurant allows travelers to dine underwater beneath a concrete shell created to act as an artificial reef. Half sunken 16 feet into the icy waters, Under provides visitors with an opportunity to view the rarely seen marine ecosystem of the North Atlantic Ocean while enjoying an 18-course, seafood-forward prix fixe menu with available wine pairings. Visitors can also time their visit with one of Norway’s popular food festivals, including the Gladmat food festival in Stavanger (June), Trøndelag Food Festival (July), and the Matstreif in Oslo (September).

SWEDEN’S BEST
Every year, the Nordic 360° Eat Guide recognizes establishments that showcase culinary excellence with sustainable practices. The 2021 standout nominees included Musselbaren which utilizes organic, locally-sourced ingredients with mussels as the star of the show. The restaurant offers a 4.5 hour mussels tour in a west Swedish fjord where participants will learn about the area, harvest their own catch, and prepare their meal. The grand finale is moule frites with fresh bread and aioli. Northwest of Stockholm, travelers can tour Sweden’s oldest orchard Köpings Musteri, an organically certified cider farm where a 1.5-hour tasting tour showcases 40 apple varieties and the cider production process. Set in the forests of Dalsland, Swedish Country Living offers guests a guided tour to learn about the property’s holistic approach to food, sustainable buildings, and regenerative agriculture. Standout Stockholm restaurants include Fotografiska which has a plant-based kitchen that received a Green Star from Michelin in 2021; Hermans, a vegetarian establishment where even the company car runs on biofuel; and K-märkt which focuses on reducing food waste by selling the food by weight.

Arizona Wines Score Big in San Francisco Chronicle Wine Competition

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San Francisco, CA. – The San Francisco Chronicle Wine Competition (SFCWC) is one of the world’s most highly publicized and well-respected wine competitions of both local and large-scale wineries. A testament to the quality of wines being grown in the state, several of Arizona’s wineries have been chosen as winners in this year’s SFCWC competition.

Photo from Phoenix.org

Arizona has three wine growing regions (Verde Valley, Willcox and Sonoita/Elgin), all of which are designated American Viticultural Areas. In total, there are more than 120 wineries and tasting rooms, many of which grow varietals native to Italy and Southern France. The following wineries placed in the categories below:

  • Callaghan Vineyards:
    • Red Blend: Grenache leading blend – Up to – $29.99
    • Port – Up to – $32.99
    • White Blends – $28.00 and over
    • Cabernet Franc – $30.00 – $39.99
    • Red Blend: Grenache leading blend – $30.00 and over
    • Red Blend: Petite Sirah leading blend.
  • Copper Horse Vineyard:
    • Cabernet Sauvignon – $35.00 – $38.99
  • Four Tails Vineyard:
    • Cabernet Sauvignon – $35.00 – $38.99
    • Petite Sirah – $28.00 – $34.99
    • Viognier – Up to – $26.99
    • Petit Verdot – Up to – $39.99
    • Tempranillo – Up to – $34.99
    • Dry Rosé/Blush Blend – RS 0
  • Golden Rule Vineyards:
    • Red Blend: Sangiovese leading blend
    • Red Blend: Petite Sirah leading blend
    • Aglianico
    • Mourvedre
  • Heart Wood Cellars:
    • Cabernet Sauvignon – $39.00 – $41.99
    • Red Blend: Syrah leading blend – $36.00 and over
    • Tannat
    • All Other Red Varietals
    • Port – $33.00 and over
    • Red Blend: Petite Sirah leading blend
    • Sangiovese – $35.00 and over
    • Tempranillo – $35 and over
    • Dry Rosé/Blush – RS .1 – .299
    • Mourvedre
    • Petite Sirah – $46.00 and over
    • Pinot Noir – $44.00 – $47.99.
  • High Lonesome Vineyard:
    • Malbec – $37.00 and over
    • Tannat
    • All Other Red Varietals
    • Other White Varietals
  • Javelina Leap Vineyard & Winery:
    • Rosé Sparkling
    • Merlot – $27.00-$30.99
    • Petite Sirah – $35.00-$39.99
    • Petite Sirah – $40.00-$45.99
    • Red Blend: Zinfandel leading blend – $25.00 and over
    • Riesling – Dry <.99 RS
    • Sangiovese – Up to $34.99
    • Sauvignon Blanc/Fume – $20.00-$25.99
    • Syrah/Shiraz – $31.00-$34.99
    • Tempranillo – $35 and over
    • Zinfandel – $42.00-$47.99
    • Barbera – Up to $34.99
    • Cabernet Sauvignon – $35.00 – $38.99
    • Dry Rosé/Blush Blend – RS 0
    • Red Blend: Merlot leading blend – $30.00 and over
    • Zinfandel – $32.00-$34.99
  • Jerome Winery:
    • All Other Red Varietals
  • LDV Winery:
    • Petite Sirah – $46.00 and over
    • Petite Sirah – $40.00-$45.99
  • Mogollon Vineyards:
    • Chardonnay – $23.00 – $25.99
    • Red Blend: Syrah leading blend – Up to – $35.99
    • White Blends – $28.00 and over
    • Grenache – Up to – $34.99.
  • Pillsbury Wine Company:
    • Petite Sirah – $46.00 and over
    • Syrah/Shiraz – $44.00 and over
    • Dry/Sweet Rosé/Blush – RS 1.00 and over
    • Grenache – $35.00 and over
    • Malvasia Bianca
    • Red Blend: Mourvedre leading blend
    • White Blends – $22.00 – $27.99
    • Mourvedre
    • Red Blend: Grenache leading blend – $30.00 and over
    • Red Blend: Syrah leading blend – $36.00 and over
    • White Blends – $28.00 and over
    • White Blends – Up to – $21.99
  • Strive Vineyards:
    • Aglianico
    • Cabernet Franc – $30.00-$39.99
    • Dry Rosé/Blush – RS 0
    • Petite Verdot – Up to $39.99
    • Port – $33.00 and over
  • Sultry Cellars:
    • All Other Red Blends: $35.00 and over
  • Tantrum Wines:
    • Chardonnay – $20.00-$22.99
    • Dry/Sweet Rosé/Blush – RS 1.00 and over
    • Red Blend: Petite Sirah leading blend
    • Pinot Noir – $32.00-$35.99
  • Winery 1912:
    • Grenache – Up to – $34.99
    • Albariño
    • Red Blend: Grenache leading blend – $30.00 and over
    • Verdelho
  • Zarpara:
    • All Other Red Varietals
    • Red Blend: Syrah leading blend – Up to – $35.99.

Congratulations to all the winners of this year’s competition! Find out more about Arizona Wines with Arizona’s Wine Trail Passport.

Reviewing the 2019 Château du Moulin-à-Vent Beaujolais

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Given the opportunity to taste, learn and review a Beaujolais wine from Moulin a Vent and I snatched at it.

This would be their 2019 vintage, shared by owner/director Edouard Parinet and his father Jean-Jacques who co-runs the winery.

From the 2019 Château du Moulin-à-Vent Vintage Report

Several factors made this vintage quite unique … the harvest came very late, it was the sunniest year since 1990, and it was also the lowest yielding year since 2009. This flagship wine is produced from selections of the harvest from three top terroirs of Moulin-à-Vent, all located near the fifteenth century windmill at the heart of the Moulin-à-Vent appellation.

More on this Vintage:

  • 1,784 hours of sun versus 1,459 hours in average.
  • Sunniest year since 1990.
  • An early morning frost on April 4 affected 40% of the vineyard.
  • The wine was a late vintage, harvest started on September 11 an ended on September 18.
  • 80 pickers, all by hand, 35% whole cluster.
  • Juices are concentrated due to smaller berries.
  • Frost and heatwaves gave them the lowest yield in the past 19 years.
  • Rainfall in August allowed for maintained acidity levels.
  • Wine should be balanced, full-bodied, silky, aromatic and fine.
  • Fermentation ran between 15 and 30 days with the average being 20 to 25 for the domain.
  • Harvest Order by terroir : La Rochelle, Les Vérillats, Les Caves (‘Grands Savarins’), Les Thorins, Champ de Cour, Clos de Londres, Moulin-à-Vent.

In General:

  • Moulin-à-Vent is one the 10 Crus in Beaujolais, and one of the first AOCs.
  • Moulin-à-Vent means windmill, and wind has an important impact on the fruit.
  • There is age-ability to these wines, 20-30 years according to Parinet.

Château du Moulin-à-Vent Notes

Beaujolais region, Gamay grape

13% alcohol

EB Tasting Notes: Started with noticing a dark purple color, slightly brown on the edge indicative of age – an older wine – which surprised me for a 2019 so it may more be due to it being a “late vintage” compared to other years. On the nose I got aromas of ripe blueberries, lots of both fresh and dried red berries, sweet charred steak and freshly turned earth. The taste reminded me of a smooth and silky raspberry jam, plums, with a lively acidity and very tingly long finish. Very pleasant without food before dinner.

From Beaujolias.com: Why is Moulin a Vent referred to as the king of Beaujolais?

It used to be called the Romanèche-Thorins appellation. Strangely enough, only after the appellation name changed did it become one of the few Beaujolais wines not named after a specific commune. It is the strength and power emanating from the old windmill overlooking the vineyards that earned the appellation its name.

Château du Moulin-à-Vent

Wine Spectator Video with Director Edouard Parinet

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Perlises Pick: Monochrome

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After months of no winery visits, we finally got out and about. But, something about us had changed. While we still love red wine A LOT, we have been drinking mostly whites during our stay at home and espousing our newfound “healthier diet and lighter wine to go with it” lifestyle to anyone who will listen.

It was now time to put our money where are our mouths are.

Meet Monochrome.

We first tasted Monochrome at the 2018 Garagiste Festival in Santa Monica. At that time, Michael wrote: I’m just going to say it: “It takes balls to make only white wine in red wine country. Since I was focusing primarily on reds I almost skipped it. Fortunately, Karen insisted I try the wines.

As usual…um, always…she was right. Especially loved the 2016 blend of Sauvignon Blanc and Marsanne as well as the 2016 blend of Marsanne and Chardonnay. They are pouring in Paso’s Tin City now and I highly recommend you check them out. We intend to.”

Three years later [!], we finally did.

If there was any doubt, Michael comments above were meant as a compliment, not an insult. Paso Robles is known for its big red wines and many (but certainly not all) of the white wines have the reputation of being viewed as an afterthought for that member of a tasting group that just “doesn’t like reds.”

Dave McGee is changing that, one wine-drinker at a time. He founded Monochrome in 2016 after a rich and varied career in industries such as radar design, stealth technology and neuroradiology. He completed the online UC Davis winemaking program and helped with the winemaking at Villa Creek and Alta Colina before making the jump to starting his winery, focusing entirely on white wine.

Taking a contrarian approach to the rest of the region, Dave and consulting winemaker Riley Hubbard focus on making only “white wines with depth, layers and complexity…” Sourcing grapes from Santa Barbara County on the south to Santa Cruz on the north (the three-hour-by-truck rule), they break each variety into small batches and use different fermentation and aging techniques for each, resulting in wines that really live up to the expression of the whole being greater than the sum of the parts.

Some notes on the wines we tasted:

2019 “Neither Here Nor There” is a blend of 56% Chenin Blanc from Jurassic Park Vineyard in the Santa Ynez Valley and 44% Sauvignon Blanc from the McGinley Vineyard in Happy Canyon. We picked up lemon notes and long finish. This wine has a really solid backbone.

2018 “Analog In A Digital Age” is 74% Marsanne from Camp 4 Vineyard in the Santa Ynez Valley, 17% Chenin Blanc from G2 Vineyard in the Willow Creek district of Paso Robles and 9% Viognier from Shokrian Vineyard in Santa Barbara County. The wine spent nine months in amphora. There was a really nice minerality on the finish.

2018 “Sense Of Out Of Place” – this blend of 53% Sauvignon Blanc from McGinley Vineyard and 47% Chardonnay from Donnachadh Vineyard in the Santa Rita Hills has a medium to long finish and pretty citrus/tangerine notes on the nose.

2018 “Wall Of Sound” is 68% Roussanne from Zaca Mesa Vineyard, Santa Ynez Valley and 32% Viognier from Shokrian Vineyard. This is a very rich classic Rhone blend.

2017 “Blasphemy” is an unusual blend of 80% Chardonnay from Donnachadh Vineyard and 20% Chenin Blanc from Jurassic Park Vineyard. It has a rich golden corn color, and is bright and rich, with a perceived sweetness [as it is 100% dry].

2019 “X-3” – the blend is 49% Roussanne from Zaca Mesa Vineyard, 37% Viognier from Plum Orchard Tree Lane Vineyard in Paso’s Templeton Gap and 14% Grenache Blanc from the G2 Vineyard. Some of this classic Rhone blend goes through the “death and resurrection” method wherein the juice is hyper oxidized and then allowed to come back to life. The wine has a very full mouth feel with citrus lemon notes and a medium to long finish

2020 “Barrel Distortion” – 94% Albarino from Plum Orchard Lane Vineyard, 6% Gewurtzraminer from Paraiso Vineyard, Santa Lucia Highlands. Very bright with smooth buttery notes.

You may have noticed an overriding theme here. These are serious, complex wines. A lot of thought and care went into making them and the approach to drinking them should follow suit. Monochrome is raising the bar for what white wines can be. Check them out in Paso Robles’s Tin City.

Monochrome

www.monochromewines.com

3075 Blue Rock Road, Paso Robles, CA 93446

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Perlises Pick: Caliza Winery

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When we decided it was time to visit wine country again, selecting the region was pretty easy. Paso Robles has long been a favorite of ours, going back to the 1980s[!]. Deciding who to visit was a little tougher – there are a lot of people who we consider friends in Paso and many of the wineries are on our “favorites” list. In addition, there are many new wineries that deserve attention.

One thing that was certain was that we needed to visit Carl Bowker at Caliza Winery. The one and only time that we did visit Caliza must have been soon after they opened the tasting room in 2008 – Pam and Carl Bowker had started making wine commercially with the 2006 vintage, but didn’t make their first wines available until late 2008. [We had actually tried to plan a visit in 2018 but couldn’t coordinate schedules.] Since that one time, we had relied on tasting Carl’s efforts at various events, such as Rhone Rangers and the Garagiste Festivals and they were always outstanding. But with no events happening in the last year and a half, visiting became a must.

Upon our arrival at the winery at the end of Anderson Road in the Willow Creek District AVA, Carl gave us a 4-wheel tour of the hillside vineyard adjacent to the tasting room. Carl explained that while the Caliza property is 60 acres, only 28 of those acres are planted. The expected Rhone varieties are there [Syrah, Grenache, Roussanne, Viognier, Mourvedre / Mataro], along with some Primitivo, Petite Sirah, Tempranillo and Tannat. Limestone and slate dominate the soil in this area [Caliza means “limestone” in Spanish]. The qualities of the soil and the climate of the Templeton Gap are what make this AVA so unique and enables Caliza and neighbors such as L’Aventure and Booker to make such great wines, as do other wineries that source fruit from the area.

And great wines they are. Sitting outside with Carl and tasting through the lineup reminded us of how much we enjoy his wines:

2020 “Pink” Rosé – One of the more complex rosés we’ve had, with a rich, strong finish and notes of white peach; a very bright blend of Grenache and Mourvedre.

2019 Viognier – This delicious 100% Viognier was concrete egg fermented. We noted ripe melon fruit with a dry, medium finish, and a full mouthfeel.

2019 Kissin Cousins – the 2020 vintage is already sold out but fortunately Carl has some of the 2019 left of this blend (48% Viognier, 30% Grenache Blanc, 22% Roussanne) that is always one of our favorites. Fermented in a combination of neutral and new oak and stainless steel (depending on the varietal) this wine had a solid mid- palate, clean stone fruit, and white flowers on the nose.

2019 Sidekick – another tasty white blend, this one 80% Roussanne and 20% Viognier. Barrel aged with a rich golden color, and notes of fresh straw and chalk, this is a serious food wine.

2018 Azimuth –the first of four outstanding reds that we tasted, this one is a blend of 50% Mourvedre, 30% Grenache and 20% Syrah. Huge fruit, notes of cherry, complex but balanced.

2017 Cohort – 58% Petite Sirah, 28% Syrah, 14% Mourvedre. This one was held back a year so the Petite could integrate, which it certainly did in this superb inky blend.

2018 Syrah – no nickname needed for this delicious 100% Syrah. It was fresh, bright, big and rich.

2018 Companion – the only wine that contains some non-estate fruit, this blend of 52% Cabernet Sauvignon and 48% Syrah created a terrific symbiotic pairing.

The accompanying cheese board from Paso favorite Vivant Fine Cheese with pairings selected specifically for the wines tasted just added to the experience, as did the great vineyard view from the patio.

As we were leaving, Carl mentioned that he had another important writer stopping in after us…from The Wine Advocate. Now that is impressive, but equally so is how Carl considered us to be important too. It goes to show you that he and the rest of the Caliza staff treats everyone with the same importance no matter who you are.

We Perlises don’t give number ratings, but we thought we’d share these with you from hugely respected critic, Jeb Dunnuck [as per the Caliza website]:

2018 Azimuth            95 points

2018 Companion      95 points

2018 Syrah               95 points

2017 Cohort              94 points

In your visits to Paso Robles wine country, you might be tempted to not go all the way to the end of Anderson Road. We really think you should because, if you don’t, you’ll be missing out on some great wines and wonderful down-to-earth people.

Caliza Winery

www.calizawinery.com

2570 Anderson Road
Paso Robles, CA 93446

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Waterford Whisky Launches Biodynamic: Luna – The World’s First Biodynamic Whisky

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NEW YORK (PRWEB) – Waterford Distillery, the largest producer of organic malt whisky in the world, announces the launch of the world’s first whisky made from Biodynamic Irish barley called Biodynamic: Luna in the United States. As part of its pioneering quest to unearth whisky’s most natural flavors, Waterford Distillery has introduced the radical biodynamic farming philosophy, as lauded by many of the world’s legendary winemakers, to the conservative whisky industry. The bottling is the latest whisky in the distillery’s Arcadian Series, which showcases the flavors produced by forgotten ways of farming and rare barley varieties.

For the Demeter-certified Biodynamic: Luna three Irish growers – Trevor Harris, John McDonnell and Alan Mooney – stepped up to the challenge of applying unusual agricultural practices to growing barley. They run their farms according to esoteric principles derived from a 1924 series of lectures by the Austrian polymath Rudolf Steiner. Steiner created a codified agricultural system for post-WW1 farmers, who were worried about the industrialisation of agriculture, the degradation of the land and the loss of millennia of farming know-how – bios meaning life, and dynamos energy.

Mark Reynier, Waterford Distillery CEO, explains, “During the 1980s in the vineyards of Burgundy and Alsace, following decades of agro-chemical excess and the race for yield over quality, I witnessed the renaissance of terroir and modern winemaking.

Out of this, biodynamics blossomed – a new philosophy that at first seemed outlandish, but after tasting the results increasingly proved its worth. Biodynamics is, after all, merely a self-contained farming system, but one that consists of the culmination of 16,000 years of agricultural optimisation – trial and error, life and death – before the vicissitudes of industrialisation and intensification dumbed down individuality.”

Having been adopted by many of the world’s greatest wine producers seeking the ultimate of pure and intense flavors, biodynamics today stands at the cutting edge of regenerative agriculture. Some say it is an advanced form of “über-organic” farming, in which each farm is its own self-sustaining organism where elements including soil, crops, animals, people and the ‘spirit of place’ are all interconnected.

For Waterford, it is the ultimate expression of their terroir discoveries.

The approach includes an array of seemingly controversial practices such as burying manure-packed cow horns to ‘ferment’ underground; the creation of simple plant treatments and natural compost fertilizers to stimulate microbial activity; all following the natural rhythms of the lunar calendar. The purpose is to produce vibrant, chemical-free living soil. As barley makes malt whisky the most complex spirit in the world – the very source of its flavor – biodynamics will contribute to an even purer and more intense expression. Indeed, to create the ultimate natural whisky.

Mark Reynier adds, “During my career I’ve had the fortune to taste the world’s greatest wines, it’s no surprise to see the ever-increasing adoption of biodynamics in the search for intensity and purity of flavor. If for the grape, why not the grain?”

Biodynamic: Luna is matured in a combination of 35% first-fill U.S. oak; 17% virgin US oak; 26% Premium French oak; and 22% Vin Doux Naturel oak. At 50% ABV, around 21,000 bottles of Biodynamic: Luna are available for $125 at fine retail stores.

About Waterford Whisky:
Waterford Whisky is on a quest to unearth whisky’s most natural flavors. Unashamedly influenced by the world’s greatest winemakers, Waterford brings the same intellectual drive, methodology and rigor to unearth the nuances that make Waterford Whisky the most profound single malt ever created. Across southern Ireland, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape and the world’s finest barley. Since barley is the source of malt whisky’s complex flavors, it makes abundant sense to focus on where and how the barley is cultivated. Those flavors are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir. Waterford is a whisky of the world, born of Irish barley. For more information, please visit https://waterfordwhisky.com/

Rouxbe Launches Updated Plant-Based Pro Course With 25 Hours of New Content

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VANCOUVER, BRITISH COLUMBIA (PRWEB) – Rouxbe, the leading online culinary school, announced the launch of a newly refreshed Plant-Based Pro course, a six-month intensive program focused on teaching home cooks and professionals the fundamentals of plant-based cooking. The course is available for sale now, with the inaugural course launching on December 31st. Students complete Plant-Based Pro online with instructor support and grading on their own time, and from anywhere.

“Plant-based foods have a place in everyone’s diet, whether people adhere to it as a lifestyle or just one night a week,” said Dan Marek, Director of Culinary & Development at Rouxbe. “The updated Plant-Based Pro course includes core lessons derived from our deep foundation and expertise in putting plants front and center, along with the latest plant-based innovations and the necessary techniques that make cooking easier. It’s an incredible, all-encompassing course that students can utilize if they are looking to secure a culinary job, advance in one they already have, or simply want to become more well-informed as they cook for themselves at home.”

New content for the course includes:

  • Basics of Smartphone Photography – Learn everything from setting your scene, lighting and lens basics
  • Fermentation – Tips and tricks for working with cabbages, pickles, dips and drinks
  • Cooking with meat substitutes – Including seitan, jackfruit, mushrooms, falafel and more
  • Grilling – From smoking to grilling vegetables, fruit and plant-based proteins
  • Bread Making – Covering fermentation, proofing, and shaping
  • World flavors – Lessons on foods from India, China, Africa, Mexico and the Middle East
  • Desserts – An added section of fun, easy to make fruit-forward dishes

Beyond these new additions, the course offers a true foundation for plant-based cooking. Lessons covered vary from plant-based nutrition and knife skills to culinary wellness, plant-based staples and meal planning.

The cost of the course is $1,799.99 but Rouxbe is offering a special introductory price of $1,549.99 through 2021. The course provides 6 college credits through ACE and is industry recognized as a quality training program by the American Culinary Federation (ACFEF), WorldChefs and Association of Nutrition & Foodservice Professionals(ANFP).

For more information and to enroll, please visit https://rouxbe.com/plant-based-certification-course/

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About Rouxbe
Rouxbe is the world’s leading online culinary school, was founded in 2005 to train people of all abilities to become better, more confident—even healthier—cooks in kitchens around the world. With high-definition videos, world-class instructors, peer support and interactive assignments, Rouxbe has set the bar as the new standard in culinary education, providing certificate-level instruction not only to quality restaurants and hospitality organizations but also to serious home cooks and career changers. Rouxbe’s revolutionary online platform delivers cutting-edge e-learning solutions that drive and measure learning outcomes and engagement while providing effective, lower-cost alternatives for training professional cooks. Rouxbe programs are also recognized by both the American Culinary Federation Education Foundation and by WorldChefs as approved training programs.

Waterford Whisky To Appear On Upcoming New Season of Amazon Prime’s Global TV Series The Three Drinkers

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NEW YORK (PRWEB) – Terroir-driven whisky producer, Waterford Whisky announced that it has partnered with Amazon Prime TV Series The Three Drinkers on their new series ‘The Three Drinkers in Ireland’, which will be airing globally on February 1, 2022. The Three Drinkers are drinks experts, writers and broadcasters Helena Nicklin and Aidy Smith, joined by a diverse revolving roster of ‘third drinker’ guests. The duo were joined by third drinker guests Beth Brickenden (episodes 1-3) and Eulanda Osagiede (episodes 4-6) on their latest adventure. This will be the second Three Drinkers TV series for Smith and Nicklin who also produce the popular ‘Bring a Bottle’ podcast, run the drink, travel and lifestyle-focused online magazine thethreedrinkers.com and have a growing social media/influencer presence.

Influenced by the world’s greatest winemakers, Waterford Whisky has sourced barley from nearly 100 individual farms, some of them organic and biodynamic. Their founder, Mark Reynier, was raised in the wine industry and ran one of premier London’s wine and spirits shops. In 2000, he resurrected the defunct Bruichladdich distillery in Islay, Scotland, and later sold it. Tapping into Mark’s background, Waterford Whisky carefully monitors each farm’s harvest and malts, mashes, ferments and distills the grains separately to bring out the character of each site.

Waterford Whisky, the largest producer of organic malt whisky in the world, has also recently released a few new exciting whiskys. First, The Cuvée, which is a Bordeaux inspired single malt that shakes up traditional whisky blending. 25 totally unique Waterford Single Farm Origin Whiskies, drawn from distinct terroirs of Southern Ireland, have been married together to create the ultimate layered, profound and compelling tasting experience. The second is Biodynamic: Luna, the world’s first whisky made from Biodynamic Irish barley. As part of its pioneering quest to unearth whisky’s most natural flavors, Waterford Distillery has introduced the radical biodynamic farming philosophy, as lauded by many of the world’s legendary winemakers, to the conservative whisky industry.

Smith said, “Being both wine and spirits experts, Helena and I were delighted to intertwine the two worlds during our visit to Waterford Distillery. To see first-hand how terroir has such an impact on the liquid inside the bottle really showcases the innovation of today’s Irish whisky industry. We can’t wait to share this discovery with our audience.”

In addition to Waterford Whisky, The Three Drinkers in Ireland will explore all sorts of drinks beyond delicious whisky, from gin and poitin to cider and Irish cream. They’ll also take a deeper dive into Ireland’s incredible food scene and will showcase some traditional activities such as bog snorkelling, cheesemaking, eel fishing and Irish dancing. The result is an escapist, gastronomic journey with a drinks hook through the picturesque island of Ireland that’s light-hearted and aspirational with plenty of take-home tips. It’s the perfect pour of armchair travel and feel-good entertainment.

Nicklin says, “We’ve loved bringing everything together here, from the food and drink, to the people, places, culture and tourism of the whole of the island of Ireland. We’ve been blown away by the sheer quality of Irish produce too. It’s world class! Ireland is also the perfect country to visit as the world opens up again, thanks to its wide open spaces and easy accessibility – and it’s a great location for lovers of fantastic food and drink to boot.”

About Waterford Whisky:
Waterford Whisky is on a quest to unearth whisky’s most natural flavors. Unashamedly influenced by the world’s greatest winemakers, Waterford brings the same intellectual drive, methodology and rigor to unearth the nuances that make Waterford Whisky the most profound single malt ever created. Across southern Ireland, warmed by the Gulf Stream, temperate, moist air crosses fertile soils to produce a verdant landscape and the world’s finest barley. Since barley is the source of malt whisky’s complex flavors, it makes abundant sense to focus on where and how the barley is cultivated. Those flavors are shaped by place, by the soils that nourish its roots, by the microclimate in which it ripens. By terroir. Waterford is a whisky of the world, born of Irish barley. For more information, please visit https://waterfordwhisky.com/

About The Three Drinkers in Ireland:
The Three Drinkers in Ireland is a feel good, infotainment-style travelogue with a drinks hook that showcases the beauty of Irish gastro-tourism in all its glory. Road trip in style with just the right amount of knowledge thrown in, this armchair travel series follows Aidy, Helena (renowned drinks and lifestyle communicators) and their ‘third drinker’ guests on the ultimate, lifestyle journey through the unique and diverse landscapes of the Emerald Isle.

Along the way, they’ll scope out famous local landmarks and characterful locals before heading off to key stops on their tour of distilleries, orchards, country pubs and more via numerous points of interest, delicious food and unmissable scenery. Packed full of personality and flavor and using a blend of epic drone videography, natural, amusing in-car conversation and sweeping landscape shots, this is Ireland for a new, global audience.