Black Vintner Aims to Add a Double Dose of Diversity to the Wine World

March 18, 2021 by evebushman

WASHINGTON (PRWEB) – There are very few Black professionals in the wine industry; fewer are winemakers and/or label owners, and even fewer are importers or distributors. Add that many Black-owned wine offerings are from the same six to ten commonly known varietals. And, that much of the diversity of wine hasn’t been presented to Black folks specifically, let alone Americans in general. Zachary M.C. Harris is looking to change that.

Photo from Ikavina Facebook page.

Hailing from Philadelphia, for the past fifteen years, Harris has built relationships with producers throughout the world, seeking unique wines to make up his brand’s initial portfolio. Harris wants to bring great wines to African Americans and others, with a focus on Black women via his company Ikavina Wine and Spirits, LLC. “There are many great wines [that many aren’t exposed to] that don’t cost an arm and a leg.” Currently, Harris has nine wines under his “Wanna Be” Wines brand, consisting of everything from white, sparkling rose, red, dessert and fortified which are sourced from Italy (Veneto, Lombardy, Campania), Portugal and even the Azores. And while the brand name may seem different, he connects it with concepts of several songs which all speak to the Black experience; “I Want to Be Free,” “I Wanna Be Where You Are,” “I Wanna Be Your Lover,” and “Wanna Be Starting Somethin’.” As a creative, with a passion for writing, music, dance and art, this endeavor allows him to exercise his talents; there are even t-shirts with poems written for some of the labels which also feature the designs and an upcoming release has the accompanying poem on the bottle.

Harris’ persistence, philosophy and passion for wine [as well as being an importer and distributor] has him participating in myriad tastings and trade shows annually, from NYC to Italy, Spain and Portugal. “Sometimes in the room I am: the only Black person; the only non-white person; the only U.S. citizen; or a combination of all three.” It’s all about building relationships, which has as much to do with what you know, and also the mutual respects and interests discovered. This resulted in Harris becoming a Soul Wines ambassador (an organization focused on small producers in the Douro region of Portugal), as well as working with various producers in Italy and Spain and forming some upcoming initiatives based on region (Valpolicella, Toscana, Douro) or certain things (Grappa, Cava). “Sometimes a producer wants to work with me based on my reaction to their wines, but also their interactions with me and observing my behavior*,” said Harris.

Currently, Harris distributes in D.C. and has distribution in Pennsylvania and Maryland and is finalizing Delaware. Online orders can be shipped to most of the US. For more information go to http://www.ikavina.com, email him at zacharymcharris@ikavina.com or call 302-386-8118

*Over the years, Harris has had a lot of “interesting” moments while pursuing the business of wine, usually underlined by his gregarious attitude and amiable treatment to the people he comes across, especially those in the service industry. It is very common for him to attend a wine tasting or trade show and be approached by someone he met in the past at a similar event that remembered his dress, his philosophy about wine, and/or his reactions to their offerings, and his knowledge about that type of product. The difference in time could be the same year, a year, or even ten; he makes an impression that sticks.

And the Winner of the 2020 Sherry Wines Amateur Mixology Challenge is…

December 20, 2020 by evebushman

NEW YORK (PRWEB) – Consejo Regulador de Vinos de Jerez and Manzanilla – Sherry’s governing council – aka Sherry Wines, congratulates Jen LaForge who claimed the first ever Amateur Mixology Challenge crown and the $3,000 cash prize. The competition, which wholly took place online, pitted five exceptional contestants against one another who were chosen out of more than 100 sherry cocktail entries. The two runner-ups received $1,500 and $500 respectively.

Vinos de Jerez Sherry Wines – Photo from Facebook

The Sherry Amateur Mixology Challenge teamed up with VinePair to promote and educate consumers on all things sherry as well as showcase the versatility of the fortified wine through cocktails. Three expert judges, esteemed mixologist Shannon Mustipher, sherry educator Chantal Tseng and VinePair founder Adam Teeter, scored the cocktails based on a number of factors including creativity, flavor balance and their use and knowledge of their chosen sherry. Jen’s Otoño Fizz was a standout amongst the competition, utilizing Fino Sherry, Dussé VSOP, carrot cordial, lemon, Aquafaba and soda for an unforgettable and savory take on a fizz.

ABOUT SHERRY WINES

Sherry is a fortified wine which can only be produced in the “Sherry Triangle” – formed by the towns of Jerez de la Frontera, El Puerto de Santa Maria, and Sanlucar de Barrameda in the province of Cadiz, south-western Spain. The Consejo Regulador’s role is to protect the Denomination of Origin (DO) Jerez-Xerex-Sherry and Manzanilla-Sanlucar de Barrameda, ensuring that no wine from any other geographical area is sold as Sherry wine. DO Jerez-Xerex-Sherry and Manzanilla-Sanlucar de Barrameda is the oldest DO in Spain, and has 2,800 wine-growers. Wine has been produced in the area since Roman times, and Sherry has been exported around the world since the 16th century.

ABOUT VINEPAIR

VinePair is the largest digital media company delivering accessible, entertaining, and inspiring content about drinks and the experiences you have with a glass in hand.

Dalmore and Gonzales Byass Sherry With Women Who Whiskey LA!

November 13, 2020 by evebushman

“The Sherries of Gonzalez Byass: DNA of The Dalmore” was the name of the Zoom presentation organized by Women Who Whiskey LA I attended recently. This is an excerpt from the invitation:

We are beyond excited to welcome back Craig Bridger, Head of Education for The Dalmore Single Malt Scotch, who will co-host this intimate virtual class with Claire Henderson, Senior Brand Manager for Gonzales Byass Sherry…Women Who Whiskey Los Angeles is honored to host this exclusive event: an in-depth exploration of two historic liquids and a century-long partnership. Craig and Claire will discuss the unique relationship between these two noble houses — a relationship critical to the sumptuous character so beloved in The Dalmore whose signature chocolate and orange character is imbued with rich and nutty flavors from the sherry…

We will start with a boozy Dalmore cocktail then explore the interactive flavor influences of these powerhouse spirit brands with a dram each of The Dalmore 12 yo, The Dalmore 15 yo and The Dalmore 18 yo as well as a dram each of three Gonzales Byass Sherries.

We Learned While We Tasted

We did indeed start with Bridger showing us how a Royal Sour, aka Whiskey Sour, is made (recipe at the end of this article). I found this helpful as I had never made this cocktail with an egg white. Bridger knows his way not only around The Dalmore and has exceptional bartending skills as well. Then, onto the tasting and lesson!

Gonzalez Byass Familia de Vino and The Dalmore

In three small wine tasting glasses we sampled the Alfonso, Apostoles and Matusalem sherries. Almost immediately we noted similar aromas and flavors found in The Dalmore definitely came from these three different sherry casks that they had aged in. Quite remarkable. Also of note, even though the three sherries grew sweeter on the nose as we tasted through them, that didn’t transfer to high sugar in the mouth.

“What makes us definitive (is our use of) exclusive casks and…the one of a kind sherry casks from Gonzalez Byass,” Bridger began. Henderson, from Scotland, added in arich Scottish tone, “This presentation is (to show) why the sherry cask is so important.” She also noted that Scots drank fortified wine as regular wine would spoil. The fortified wine, of course, was Sherry. The Highlands were littered with sherry casks that were then used for storage, transportation and of course, whisky. The Dalmore was one of the first to do it. (The photo shows a 23 yo in a sherry cask.)

Henderson went on to explain that Gonzalez Byass was established in 1936 in Jerez, Spain. The area is dependent on rainfall as you’re not allowed to irrigate Sherry vines. That lack of rainfall means the roots have to dig deep for water, and accounts for more salinity. Finally, Sherry is aged in American oak casks.

Alfonso had notes of almond, caramel, dried apply and vanilla. The Apostoles reminded me of a Port with some candied apple and that same almond. Finally the Matusalem, my favorite, had aromas and full flavors that included coffee, toast, cream, oak, milk chocolate, hazelnut and prunes.

The Dalmore 12 yo was an entire bowl of fancy roasted and slightly salted nuts, vanilla bean and a hint of banana. The 15 yo, my favorite of the three, had a sweeter nose; rounder, more fruit, creamy, with a little toasted almond and pineapple. And the 18 yo, following a trend, had the sweetest nose, with lots of toasted oak and more spice. Simply outstanding.

My conclusion was exactly what Bridger and Henderson were going for: One could easily see the corresponding notes between the Sherries and the whisky.

The Royal Sour (Recipe)

2 oz – Scotch (ideally, The Dalmore 12 or Port Wood)

3/4 oz – Fresh squeezed lemon juice

1/2 oz – Demerara Simple Syrup

1 small egg (or 3/4 oz aquafaba/liquid from canned chickpeas for vegan options)

Black walnut bitters (or Angostura)

Ice

A cocktail shaker (a mason jar will work)

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.

The Tio Pepe Challenge Takes Place in U.S.

September 23, 2020 by evebushman

CHICAGO (PRWEB) – Not even a pandemic can prevent the Tío Pepe Challenge from happening in the U.S. González Byass teamed up with Chilled Magazine to hold the Tío Pepe Challenge virtually on Facebook Live on August 17, 2020, resulting in a tie between Ricardo Acevedo from Le Sirenuse Miami in Miami, FL and Damian Langarica from A.bar in Philadelphia, PA as the winners of the 2020 U.S. Tío Pepe Challenge.

The Tío Pepe Challenge was created by leading Sherry producer, González Byass, to inspire mixologists from around the world to create original, great tasting cocktails using Sherry as their principle ingredient. Ricardo and Damian competed against four other bartenders from around the U.S. virtually. The six competitors were judged by their use of the venencia (the tool traditionally used to extract Sherry from the barrel) and by their cocktail mixed with a González Byass Sherry.

The judges received the cocktail recipes and ingredients prior to the Facebook Live competition and prepared the drinks in the same order as the competitors. They reviewed each bartender based on the creativity of using Sherry in his or her cocktail and the skill displayed with the venencia. The judges included: Alvaro Plata, Tío Pepe Brand Ambassador; Jeff Greif from Chilled Magazine; Daniele Dalla Pola from Esotico in Miami; and Valentino Longo from La Sirenuse in Miami Beach, FL.

In the past, the winner of the U.S. Final would go on to compete at the International Final in Jerez, Spain. This year, since the event will not take place, all participants receive a cash prize, with the tied winners sharing the first and second prize, each receiving $1,500.

Pioneered by González Byass, one of the world’s leading Sherry producers, the Tío Pepe Challenge allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The Challenge is designed to inform, educate and instruct on crucial aspects of Sherry.

In addition to Ricardo and Damian, the other competitors in the 2020 U.S. Tío Pepe Challenge were: Lance Bowman from Monnie Burke’s in Chicago, IL; Abigail Gullo from Ben Paris in Des Moines, WA; Trinh Quan Huy-Philip from The St Anthony Hotel in San Antonio, TX; and Sam Treadway from Backbar in Somerville, MA

For more information about the competitions, please visit: http://www.chilledmagazine.com/tiopepechallenge.
@tiopepewine @gonzalezbyassusa #tiopepechallenge #tiopepechallengeUSA

TÍO PEPE CHALLENGE WINNING COCKTAILS
When Worlds Collide
Created by Ricardo Acevedo, Le Sirenuse Miami
1 ¾ oz Tío Pepe
¾ oz Coconut vermouth
¾ oz Lemongrass sake
Saline
3 drops Ginger olive oil
Stir all ingredients except ginger olive oil. Strain into Nick and Nora the finish with 3 drops of ginger olive oil.

Legacy
Created by Damian Langarica, A.bar, Philadalephia
2 oz González Byass Alfonso Oloroso Sherry
¾ oz spiced demerara syrup
½ oz preserved lemon juice
1 egg white
½ oz González Byass Nectar Pedro Ximenez Sherry infused with cinnamon
Combine and dry shake all the ingredients except the PX Sherry, then add ice and shake again. Double strain into a chilled coupe, and slowly pour the PX through a barspoon to the bottom of the glass to create the layering effect. Garnish with an orange peel and grated cinnamon.

About González Byass USA
González Byass USA is a Chicago based importer for a strategically selected portfolio of fine wine and spirit brands from around the world including Spain, Chile, Italy and Austria.

González Byass USA is the US subsidiary of González Byass headquartered in Jerez de la Frontera, Spain. González Byass is a family-owned, collection of wineries founded in 1835 which spans across Spain’s most important wine producing regions. From its foundation, the González family have been dedicated to making fine Sherries and brandies in Jerez, Spain, creating such well-known brands as Tío Pepe Fino Sherry and Lepanto Brandy de Jerez.

Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Dominio Fournier (Ribera del Duero), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazos de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to complement the Spanish brandies in the portfolio Soberano and Lepanto, as well as their Mexican brandies from Pedro Domecq: Presidente and Don Pedro.

González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, and from Italy Pranza, Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez from Spain.

ULTIMATE WINE CHALLENGE Announces 2019 Results

July 14, 2019 by evebushman

Hawthorne, NY – Ultimate Wine Challenge® (UWC), since 2010 the world’s most progressive global wine competition, released the results of the tenth annual Ultimate Wine Challenge. The judging, which took place throughout May, determined 31 Chairman’s Trophy winners, UWC’s highest honor.

Additional recognitions include Finalist, Great Value (awarded to entries with a high price/value ratio – showing that great wines don’t need to be expensive); and the Tried & True Award™, bestowed on brands that have demonstrated unfailing, consistent quality, year after year.

Led by UBC Founder and Judging Chairman F. Paul Pacult, and 16 of the world’s foremost wine experts, buyers, journalists, and educators convened to evaluate more than 1,100 still, sparkling and fortified wines, and sakes from around the world. Ultimate Wine Challenge was held at the custom-designed Ultimate Beverage Challenge (UBC) Evaluation Center in Hawthorne, NY. To view a full list of UWC judges, please visit www.ultimate-beverage.com/uwc2019judges.

Said Pacult of UWC 2019, “Everything we do, each system we’ve installed, is geared to showcase every entry’s virtues on a level playing field of its peers. The responsibility of our judges to render reliable results is paramount to UWC’s mission of No Shortcuts. Just Honest, Impartial Judging.”

Top-scoring wines will be published in the Ultimate Beverage Challenge 2019 Guide To The World’s Best Wines & Spirits in the October 2019 issue of Beverage Media, which is referenced by 70,000 beverage alcohol buyers in the U.S. market.

THE 2019 ULTIMATE WINE CHALLENGE CHAIRMAN’S TROPHY WINNERS

Full results at www.ultimate-beverage.com/uwc2019results
Images at www.ultimate-beverage.com/uwc2019photos

RED WINES
Alexander Valley Vineyards Merlot 2016 Alexander Valley, United States (Merlot—World)
Château La Haye Majesté 2016 Saint-Estèphe, France (Red Wine—France)
Fernández de Piérola Gran Reserva 2004 Rioja, Spain (Red Wine—Spain)
Frey Organic Malbec 2016 Mendocino, United States (Malbec—World)
Gallo Signature Series Zinfandel 2016 Dry Creek Valley, United States (Zinfandel—USA)
J. Lohr Cuvée ST. E 2015 Paso Robles, United States (Red Blend—North America)
Joana da Cana Reserva 2016 Tejo, Portugal (Red Wine—Portugal)
Louis M. Martini Cabernet Sauvignon 2016 Alexander Valley, United States (Cabernet Sauvignon—World)
McGuigan Hand Made Shiraz 2015 Langhorne Creek, Australia (Shiraz/Syrah—World)
Shiloh Legend Fiddler 2016 Judean Hills, Israel (Red Wine—Eastern Mediterranean)
Sonoma-Cutrer Pinot Noir 2016 Russian River Valley, United States (Pinot Noir—World)
Topografia Reserva Red Blend 2014 Uco Valley, Argentina (Red Blend—Southern Hemisphere)
Villa La Pagliaia 2014 Chianti Classico Riserva, Italy (Red Wine—Italy)
William Fèvre Chile Espino Reserva Especial Carménère 2017 Valle Central, Chile (Other Red Varietals—World)

WHITE WINES
Aluado Chardonnay 2018 Lisboa Vinho Regional, Portugal (White Wine—Portugal)
Kim Crawford Signature Reserve Sauvignon Blanc 2017 Marlborough, New Zealand (Sauvignon Blanc—World)
La Perrière 2018 Sancerre, France (White Wine—France)
Pacifica Evan’s Collection Riesling 2017 Washington, United States (Riesling—World)
Protos Verdejo 2018 Rueda, Spain (White Wine—Spain)
Ron Rubin Pinot Gris 2017 Russian River Valley, United States (Pinot Grigio/Pinot Gris—World)
SIMI Reserve Chardonnay 2016 Russian River Valley, United States (Chardonnay—World)

ROSÉ WINES
Secret de Léoube 2018 Côtes de Provence, France (Rosé—Europe)
Three Thieves Rosé 2018 California, United States (Rosé—North America)

CHAMPAGNE/SPARKLING WINES
Chapel Down Three Graces 2014 Tenterden, England (Sparkling Wine—World)
J Vineyards Cuvée 20 Russian River Valley, United States (Sparkling Wine—USA)
Mionetto Prestige Brut Prosecco Treviso, Italy (Prosecco—Italy)
Moët & Chandon Grand Vintage 2012 Extra Brut Rosé Champagne, France (Champagne—France)
Vallformosa Col leció Brut Reserva 2012 Cava, Spain (Cava—Spain)

DESSERT WINE
The Hare Wine Co. Frontier Collection Cabernet Franc Icewine 2017 Niagara-on-the Lake, Canada (Dessert Wine—World)

SAKE
Joto Junmai Ginjo Ibaraki, Japan (Junmai Ginjo—World)

SANGRIA
Tiki Tonga Draft House Tropical White, Spain (Sangria—World)

All products are rated on the 100-point scale. All wines rated 80 points and higher receive an individual results page (accessed by clicking on “MORE DATA…” next to the product name) which provides downloadable marketing art work for the product. Wines rated 85 points and higher receive a tasting note also accessed from the individual results page. UWC results are promoted globally via email and web publication to both trade buyers and consumers.

Ultimate Wine Challenge…No shortcuts. Just honest, impartial judging.

ABOUT ULTIMATE BEVERAGE CHALLENGE
Ultimate Beverage Challenge (UBC) provides expert evaluation of wines and spirits for producers, importers and marketers through its two innovative annual competitions: Ultimate Wine Challenge and Ultimate Spirits Challenge. UBC partners are F. Paul Pacult, Sue Woodley and David Talbot. Photos and more are at ultimate-beverage.com.

Best Wine of the World 2018 Competition’s Winners have been selected – the Best Wine in the World is Masseto 2009

May 16, 2019 by evebushman

BWW-The Best Wine of the World-competition is by far the toughest wine competition on this planet. Unlike any other industry competition, only 1% of the wines involved will be awarded.

HELSINKI/PRNewswire/ — The BWW 2018 competition was held in the world’s largest wine information service – tastingbook.com. 18,477 wines received in total 2,354,989 votes from 416,000 wine professionals and wine lovers from 116 countries during the three months voting period.

After the voting period, only 100 most voted wines in seven different categories remained in the Finals, organized in January 2019. The seven main categories included red wine, white wine, rose wine, sparkling wine, fortified wine, champagne and Wine Critic.

In the Finals the wines were evaluated and ranked two different times as blind by the panels of Tasting Book Professionals (selected Judges from over 7000 Pros: Wine writes, bloggers, MW’s. Wine makers etc.)

The six main wine categories included red wine, white wine, rose wine, sparkling wine, fortified wine and champagne categories. Under each category, the best wines were also awarded according to price level and country categories.

The Title above all categories – The Best Wine of the World 2018 – was awarded to the wine that won the highest scores in the Finals.

In BWW Competition 2018, the Best Wine of the World -title was awarded to the Masseto 2009, Tuscany, Italy.

The Best White Wine of the World -title was awarded to the Joseph Drouhin Montrachet Marquis de Laguiche 2010, Burgundy, France

“It is without saying that winning the Trophy of Best White Wine of the World is an immense satisfaction. We, as a Team, feel very honoured and would like to thank the wine professionals for their vote. The relationship between our two families, Laguiche and Drouhin, goes back to 1947. Complex, refined, elegant with exceptional flavours and texture the Montrachet Marquis de Laguiche is truly an iconic wine showing the unique soul of its soil.” – Veronique Boss Drouhin

Other Winners of the main categories are:

Best Winery of the World: Winner: Niepoort

Best Champagne of the World: Winner: Dom Perignon 2002, Champagne, France

Best Wine Critic of the World: Winner: Jancis Robinson

Best Red Wine of the World: Winner: Masseto 2009

Best Champagne of the World: Winner: Dom Pérignon Rosé 2006

Best Sparkling Wine of the World: Winner: Brundlmayer Brut Rosé

Best Rosé Wine of the World: Winner: Château de la Soujeole Malepère 2017

Best Sweet Wine of the World: Winner: Château d’ Yquem 2009

Best Port Wine of the World: Winner: Niepoort Vintage Port 2015

Best Cabernet Sauvignon Wine of the World: Bryant Family Cabernet Sauvignon 2014

Best Merlot Wine of the World: Petrus 2011

Best Pinot Noir Wine of the World: Armand Rousseau Chambertin 2009

Other 150 winners and prizes can be found at www.tastingbook.com

BWW is the largest wine competition in the world, whether measured by the number of wines, the number of consumers involved or the judges taking part.

BWW warmly welcomes all vineyards to enter their wine for the 2019 competition.

Registration is the easiest, fastest, and most affordable in the business. Register at www.bwwcompetition.com.

SOURCE Tastingbook

Tio Pepe Challenge U.S. Winner Announced – The U.S. Representative will Head to Jerez to Compete in the 2019 International Final

May 6, 2019 by evebushman

CHICAGO (PRWEB) – The results are in and Javier Ortega Diaz from Libertine Social in Las Vegas, NV is heading to Jerez, Spain to compete on behalf of the U.S. in the Tío Pepe Challenge International Final. This is the second time that the Tío Pepe Challenge took place in the U.S.

The Tío Pepe Challenge was created by leading Sherry producer, González Byass, to inspire mixologists from around the world to create original, great tasting cocktails using Sherry as their principle ingredient. Javier competed against five other bartenders from around the U.S. on Tuesday, April 9 at Osamil Upstairs in New York City. The six competitors had to test their knowledge of Sherry through a blind tasting, showcase their use of a venencia (the tool traditionally used to extract Sherry from the barrel), and finally, to create a cocktail mixed with a González Byass Sherry.

The judges, which included González Byass Master Blender Antonio Flores, Tasting Panel writer Courtney Schiessel and González Byass Brand Ambassador Alvaro Plata, judged on all three aspects and selected Javier based on the creativity of using Tío Pepe in his cocktail and the knowledge and skill displayed.

Javier will go on to compete at the International Final, which will be held on May 15, 2019 during the world-famous Feria de Jerez. The top 15 bartenders from around the world, who have created the best Sherry cocktail recipes, will compete and battle it out live in front of a panel of renowned, international experts.

Due to the increased popularity behind the Sherry Revolution, pioneered by González Byass, one of the world’s leading Sherry producers, the Tío Pepe Challenge allows aspiring Sherry experts to test their knowledge about this wonderful fortified wine. The Challenge is designed to inform, educate and instruct on crucial aspects of Sherry.

In addition to Javier, the other five competitors in the 2019 U.S. Tío Pepe Challenge were: Tiana Dillard from Ford Fry Restaurants in Atlanta; Joshua Fossitt from Hospitality 201 in Chicago; Alexander Lazzari from Biltong Bar in Atlanta; Patrick McDonald from Chaval in Portland, ME; and Carlie Steiner from Himitsu in Washington, DC.

For more information about the competitions, please visit: http://www.tastingpanelmag.com/thetiopepechallenge.
@tiopepewine @gonzalezbyassusa #tiopepechallenge #tiopepechallengeUSA

Winning Cocktail:
Sophia by Javier Ortega Diaz from Libertine Social in Las Vegas, NV

2 oz. Tio Pepe Fino Sherry
¾ oz. Solerno Blood Orange Liqueur
½ oz. Freshly squeezed lime juice
½ oz. Homemade kumquat, rosemary and thyme syrup
1 oz. Homemade sparkling hibiscus water

Add all the ingredients together except the hibiscus water. Shake and double strain in to a wine glass fill with ice. Top with hibiscus sparkling water. Garnish with sliced kumquats, rosemary, thyme and edible flowers.

Today the fifth generation of the family are the custodians of these exceptional brands having built the company into a family of wineries which produces wine in some of Spain’s most famous regions; Bodegas Beronia (Rioja and Rueda), Cavas Vilarnau (Barcelona), Finca Constancia (Vino de la Tierra de Castilla), Finca Moncloa (Vino de la Tierra de Cádiz), Viñas del Vero (Somontano) and Pazo de Lusco (Rías Baixas). In each of these regions the family strives to make the best possible quality wines respecting the local terroir and the environment. At the same time the company has also expanded its interests further in the premium spirits business and has created pioneering brands such as The London No.1 and Nomad Outland Whisky to compliment the Spanish brandies in the portfolio Soberano and Lepanto, as well as their Mexican brandies from Pedro Domecq: Presidente and Don Pedro.

González Byass USA also represents a number of international wineries in the US market including from Austria Domäne Wachau, from Italy Caldora, Cantine Cellaro, Vesevo, Vigneti Del Salento and Tenute Rossetti, and from the US Row Eleven. In addition, Harveys Bristol Cream and Fundador Brandy de Jerez were recently added to the portfolio.

Learn more at http://www.gonzalezbyassusa.com.

Michelin Starred Chef Christophe Émé Presents KASS Wine Bar + Restaurant!

February 20, 2019 by evebushman

Los Angeles, CA – After twenty-five years as a powerhouse in the fine dining industry, Michelin starred and world-renowned Chef Christophe Émé is ready to uncork another side of his prowess by introducing KASS, a chic and welcoming wine bar and restaurant that offers a sophisticated yet approachable French Dinner Menu and unrivaled Wine List in a 40-seat dining room and bar stripped of pretention, but brimming with innovation and immaculate presentation. Situated on the most in-vogue strip on La Brea, KASS Wine Bar + Restaurant by Chef Christophe Émé officially opened Friday, February 1^st, 2019!

Chef Christophe Eme. Photo Credit- acuna-hansen

Growing up in France’s picturesque Loire Valley was the ideal backdrop for Chef Christophe Émé, who learned from an early age the joy of cooking in the kitchen. At the age of sixteen, Émé began an apprenticeship at the Hôtel de France in Angers before embarking on a journey that has propelled him across the globe, sharpening his skills at some of the world’s most prestigious restaurants with enough Michelin stars between them to form a constellation. From Auberge des Templiers, to Auberge de l’Eridan in the French Alps, to the opulent Taillevent, Émé has worked with such culinary legends as Gerard Rabaey, Marc Veyrat, Michel Rostang, Philippe Braun, and Philippe Legendre. Arriving in the United States in 2001, Émé made his way to Los Angeles as Executive Chef at the highly revered L’Orangerie where he challenged perceptions and French cooking technique by renouncing cream and butter sauces in favor of complex layered emulsions and natural jus. In 2005, Émé embarked on his first solo Los Angeles venture and opened the critically lauded Ortolan on West Third Street, where he showcased his impeccable haute cuisine. Shortly after Ortolan debuted in 2005, Émé was honored by Food & Wine as one of the “10 Best New Chefs” and subsequently earned a Michelin star in 2007. After setting a higher standard for the next generation of French restaurants, Émé is now moving in a new direction by introducing KASS Wine Bar + Restaurant.

Wine Consultant Taylor Parsons (Whole Cluster Consulting, République, Spago, Mozza, Campanile) curated the KASS Wine List. “This is a tightly focused wine list created with the purpose to provide pleasure and not intimidation, with wines that serve the neighborhood and the cuisine of Émé.” says Parsons. Thoughtfully overseen by KASS Wine Bar + Restaurant Sommelier and Manager Kyley Jacoby, the KASS Wine List is comprised of seventy percent French Wines, with an emphasis on the Loire Valley in honor of Émé’s home region, with the remaining thirty percent made up of varietals ranging from France, Europe, and California. Designed for connoisseurs and novices alike, the Wines by the Glass are available to sip and swish, beginning with effervescent Sparkling section including the Jacky Blot, Montlouis Brut ‘Tradition’ Loire Valley NV or the Laherte Freres, Extra Brut ‘Ultradition’ Champagne NV. The single Pink offering stands poised and proud, the Vinca Minor, Carignan Rosé Sonoma County 2017, while the White section offers an array of global choices beginning with the Domaine Daulny, Sancerre Loire Valley 2017; the German Andi Knauss, White Blend ‘Boutanche’ Württemberg 2017, or the Frantz Chagnoleau Macon-Villages La Carruge Burgundy 2016, while the Domaine Dupasquier, Roussette de Savoie, Savoie 2013 rounds off the white wines by the glass. The Red section starts with a trio from France, kicking-off with the Jean-Marc Burgaud, Morgon Côte du Py, Beaujolais 2017, a Loire Valley 2016 Domaine Filliatreau, Saumur-Champigny ‘La Grande Vignolle’, and a Domaine de Majas, VdP Côtes Catalanes Carignan Blend Roussillon 2017, before heading over to the Piedmont region of Italy to enjoy a 2016 Brovia, Dolcetto d’Alba ‘Vignavillej’ and the 2016 Piedrasassi, Syrah ‘PS’ from Santa Barbara County. While sharing delectable dishes with good company, the Wines by the Bottle offer an ideal respite to relax and unwind, beginning with Sparkling Wines in two significant categories: Champagne and Not Champagne, followed by a respectable selection of Pink Wine, and a vast library of White Wine that is categorized as Energetic, Fruity, and Muscular, with an equally impressive variety of Red Wine, categorized by dominant notes Bright, Juicy, Earthy and Plush, and a boutique selection Sweet & Fortified Wine.

Chef Émé utilizes his near thirty years of expertise to present a concise, but yet approachable KASS Dinner Menu featuring appetizers and entrées, which will experience weekly variant twists curated by Émé, depending on the availability of fresh, seasonal ingredients from the local Farmers Market. Guests will have the pleasure of watching Émé directly in his element in the open kitchen, along with his condensed, but highly skilled team, with a window perfect for awestruck onlookers. The ever-evolving KASS Dinner Menu will feature dishes such as the Salad of Baby Beets with black lentils and aged Comté; the Oxtail Parmentier made with marrow bone and Burgundy truffles; the Farro Risotto, accompanied by celery root, kale, and Morel mushrooms, and the Chicken Cooked in Clay served with wild mushroom sauce and green asparagus. Dessert will include delectable treats, like the silky Chocolate Tart accompanied by chocolate sorbet. Ever the artiste, Émé showcases every dish like a work of art, be the canvas the Pordamsa porcelain plateware, which showcases a mimicry of patterns and textures found in nature, or the Shichirin Hida Konro, a miniature Japanese portable charcoal grill and the black slate cutlery. Whatever the vessel, presentation will be at the forefront alongside flavor and technique.

A clean, contemporary space designed by Émé with assistance from Annie May of Kuskin / May Designs, harmonizes between warm and cool neutrals and the perfect balance between natural and manmade materials. Warm enough to be inviting, but cool enough to retain a sleekness, this stylishly inviting space offers guests three atmospheric experiences: The Wine Bar, where cheese, charcuterie and oysters are the perfect accompaniment to wine offerings and spirited conversation, and the Dining Room which offers plush banquette seating ideal for intimate and vibrant gatherings alike. The Outdoor Patio welcomes guests with cozy woven rattan nest chairs and low tables perfect for enjoying a bottle of wine, enclosed by a wood plank façade, mimicking a Japanese hinoki, successfully encapsulating KASS guests away from the bustling street. “KASS is an involved experience; I want guests to come in for the atmosphere as much for the wine and the food,” says Émé.

With an ever-expanding array of top eateries such as République, Sugarfish, Sycamore Kitchen, Odys + Penelope, and trendsetting shopping destinations like American Rag, Best Made, Champion, Undefeated, Kelly Cole USA and Aether Apparel, KASS Wine Bar + Restaurant by Chef Christophe Émé is a chic, sophisticated and welcoming new addition to this bustling street that offers an approachable French dinner menu and unparalleled wine list, in a lively setting!

KASS Wine Bar + Restaurant is open for Dinner every Tuesday through Saturday from 6:00 pm to 10:00 pm, and every Sunday from 6:00 pm to 9:30 pm. The KASS Wine Bar is open every Tuesday through Saturday from 5:00 pm to 12:00 Midnight, and every Sunday from 5:00 pm to 10:00 pm. For reservations, please visit KASS Wine Bar + Restaurant Yelp Reservations or call KASS Wine Bar + Restaurant directly at 323.413.2299.

Please follow KASS Wine Bar + Restaurant on Instagram @kassrestaurant or on Facebook

KASS Wine Bar + Restaurant

320 South La Brea Avenue

Los Angeles, CA 90036

T: 323.413.2299

TEXSOM International Wine Awards Announces 2017 Winners

April 16, 2017 by evebushman

Dallas, Texas – TEXSOM Co-founders and Master Sommeliers James Tidwell and Drew Hendricks today announced the final results for the 2017 TEXSOM International Wine Awards. The Awards garnered 3,581 entries representing 29 countries and 19 U.S. States, a record for the competition.

Entries in the TEXSOM International Wine Awards were blind-tasted and judged by 71 internationally renowned industry influencers from 5 countries. Of these entries, the judges awarded 2,480 medals: 310 Gold medals, 901 Silver medals, and 1269 Bronze medals. Suggested retail pricing of medal-winning entries ranged from US $2.99 to over US $700.00. Vintages spanned 40 years, with the oldest being 1977.

Judges’ Selections winners, those wines that were judged best for their categories, were announced at a reception sponsored by Enterprise Greece during ProWein 2017 at the Greek national pavilion on Monday, March 20. The event was a culmination of a series of award announcements by both Texas Monthly and the TEXSOM social media channels of all the Award-winning wines. All winning wines are listed on the Texas Monthly website at http://www.texasmonthly.com/article/tiwa2017/. Texas Monthly was the presenting sponsor, and has been instrumental in promoting the competition.

Last year, Greek wines showed well at the TEXSOM International Wine Awards, finishing 4th in medals received among the 25 countries entering wines. Enterprise Greece, the Greek government agency responsible for export promotion, is sponsoring some of Greece’s leading wineries at ProWein.

“We had a record year for the TEXSOM International Wine Awards,” said Tidwell. “That paired with the international recognition at ProWein, indicate that the TEXSOM International Wine Awards has become one of the most internationally influential competitions in the world. From the caliber of the judges to the quality of the entries, the Awards set the standard for what key tastemakers and industry influencers believe are the world’s top wines.”

Award entries were arranged by category of beverage, place of origin, and type. The final list of all winners includes: Judges’ Selections, Traditional Method Sparkling Wines, Other Sparkling Wines, Fortified (Dry and Sweet), Sake, White Wines, Rosé and Blush Wines, Red Wines, Ciders, and Fruit, Flavored and Honey Wines.

Wines chosen for Judges’ Selections were nominated by judging panels for specific categories, then blind-tasted by special panels to determine the winner of each Selection. Judges’ Selections demonstrate quality and unique character that are exceptional even amongst their medal-winning peers.

Unique among all other wine competitions, the TEXSOM International Wine Awards involved 42 rising-star sommeliers (separate from the judges) and three editors who have written detailed descriptions of a selection of medal winners. These notes will be highlighted for Featured Wines on the TEXSOM International Wine Awards website over the course of the year, and in the publication TEXSOM presents SOMMELIER. In addition to their duties in crafting notes for the selected award winners, the sommeliers participated in an educational retreat where each attended a series of seminars and observed judging by sitting with a judging panel, and also had the opportunity to receive direct instruction and feedback from a Master Sommelier or Master of Wine on blind tasting of wine.

The TEXSOM International Wine Awards was supported by 71 judges and more than 80 volunteers and staffers working together to make the competition happen. A list of judges may be found on the website at http://texsomiwa.com/.

ABOUT TEXSOM
Founded in 2005, TEXSOM was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today the conference draws more than 1,100 attendees, of whom more than 800 are sommeliers and other beverage industry professionals. The TEXSOM group purchased the competition now known as the TEXSOM International Wine Awards in April 2014. One of the largest, most respected, and longest-running in the United States, the competition was founded in 1985 by journalist and wine expert Rebecca Murphy.

TEXSOM CELEBRATES 11 YEARS AS NATION’S PREMIER SOMMELIER EDUCATION CONFERENCE

July 9, 2015 by evebushman

Registration open for TEXSOM 2015 Conference

Dallas, TX – Presently celebrating its eleventh year, TEXSOM, the most prominent and influential sommelier education conference in the world, announces that registration is now open for TEXSOM 2015. The TEXSOM 2015 conference will take place August 8 -10, 2015 at the Four Seasons Resort & Club Dallas at Las Colinas, Texas.

TEXSOM 2015 will include presentations by Master Sommeliers, Masters of Wine, Certified Wine Educators and other industry experts. In fact, roughly 25% of the all the professionals who have earned the title of Master Sommelier in the nation will be in attendance this year. Seminars will include regional spotlights, variety intensives, two iconic winery retrospectives, and industry/sommelier roundtable discussions. The sessions will concentrate on wine, but also include spirits, beer, coffee, tea and other beverages. Some of this year’s seminars include:

“The Lineage of the Pinot Family”
“White Grape Varieties of Greece”
“Wines of Process: Sparkling, Oxidized, Fortified, and Beyond”
Iconic Winery Retrospectives on Maison Trimbach & Kumeu River Wines
Sake’s Secondary Styles
“Wild Beers: Old and New World”
“Guildsomm Presents: Wines of the Rhone Valley, Australia and New Zealand: Commonalities of New Wave Producers”
“Calvados: From Cidre to Apple Brandy”

TEXSOM is the only conference with presenting sponsors from four of the major wine education and certification organizations in the world: Court of Master Sommeliers – Americas; Guild of Sommeliers Education Foundation; Society of Wine Educators; and Wine and Spirit Education Trust. The conference is expected to draw a total of 1,000 attendees, of which 700 will be sommeliers, retailers and wine buyers.

TEXSOM 2015 will offer participants a chance to attend 24 different seminars, each featuring up to eight beverages. Attendees will also have the opportunity to evaluate more than 400 wines at the Grand Tasting and Awards Reception, which is sponsored by the Wine and Food Foundation of Texas.

In addition, the conference will again host the TEXSOM Best Sommelier Competition, sponsored by Texas Monthly, which is a challenge to young sommeliers to pit their knowledge and expertise against their peers’. For the first time, the competition will be open to qualified candidates who not only live in Texas, but also those residing in Arkansas, Louisiana, Oklahoma, and New Mexico. The winners of the contest will be announced at the Grand Tasting and Awards Reception on the closing night.

Attendees will have the opportunity to read about a selection of TEXSOM International Wine Awards medal-winning wines in the conference program, which will include articles and descriptions about the competition and the wines. In addition, two hospitality suites, open to sommelier and trade attendees, will highlight a selection of these sommelier-selected, medal-winning wines in a unique setting.

The registration fee for TEXSOM 2015 is $425 and includes lunches, access to hospitality suites, and admittance to the Grand Tasting and Awards Reception. Rooms are available (while supply lasts) at the Four Seasons Resort and Club Dallas at Las Colinas. To register, interested parties should visit http://www.texsom.com.

About TEXSOM

Founded in 2005, TEXSOM was started by Master Sommeliers James Tidwell and Drew Hendricks to help promote professional wine service standards, outline paths for further wine education and certification, and raise public awareness about the professional standards and certifications for sommeliers. Today, the conference draws a total of 1,000 attendees, of whom 700 are sommeliers, retailers and wine buyers.