Vara Winery and Distillery Takes Home Gold Medal at Sommeliers Choice Awards

October 15, 2020 by evebushman

ALBUQUERQUE, NM — A panel of high-profile sommeliers and wine directors awarded Vara Winery & Distillery a total of six medals at the 2020 Sommeliers Choice Awards, including a gold medal for their Silverhead Brut Cava.

Medals were awarded to those wines that meet very specific judging criteria, with a goal of identifying wines that should become additions to restaurant wine lists. Wines will be judged by Food Parability, Typicity, Value, Quality, and Package.

“We’re really excited that our Vara Silverhead Brut Cava scored so highly on the various factors making it a great wine for the consumers to enjoy in restaurants,” said Doug Diefenthaler, co-owner at Vara Winery & Distillery. “We really put a lot of emphasis on creating a wine with broad consumer appeal, and one that wine drinkers will enjoy for a variety of different occasions. This award is really a validation of our winemaking expertise.”

The top two questions that sommeliers were attempting to answer as they judged the wines were: “Would we stock this?” and “Will the consumer buy the 2nd glass”. Each wine had to score among these 5 criteria to get the best score: F (Food Parability Score) + T (Typicity Score) + Q (Quality Score) + Value Score (V) + Package Score (P) = Sommeliers Choice Awards Final Score.

The gold winning Silverhead Brut Cava has a brilliant light-yellow color with fine well-released bubbles forming a continuous bead and a fantastic crown. The nose is youthful and fresh with pleasant fruity and floral aromas. This bubbly is very pleasant on the palate with a mildly dry fruitiness and a nice persistence of liveliness. The finish is clean and very well balanced, inviting you to another taste.

Along with the gold winning Brut Cava, Vara also received medals for Vara Garnacha, Garnacha Rosado, Tempranillo, Viura, and Albariño.

Sid Patel, CEO of event organizers Beverage Trade Network, pointed out the significance of having world-class sommeliers choose the wines they think customers will most enjoy drinking, “The idea of the Sommeliers Choice Awards is to put the best judges forward to evaluate the best on-premise wines for the consumer. We were very pleased with the quality of the wines we received in the first year of the competition.”

Vara’s award winning wines are available to ship directly to your door at varawines.com. You can enjoy in person at our tasting room located at 315 Alameda Blvd NE Albuquerque, NM 87113.

ABOUT VARA WINES
VARA is an international family of Spanish and American wines celebrating the origins of the American wine experience thanks to the historical connection of Spain and New Mexico. Some wines have a story, we have a history. Visit www.varawines.com

About Sommeliers Choice Awards
Medals were awarded to those wines that meet a very specific judging criteria, with a goal of identifying wines that should become additions to restaurant wine lists. Wines were judged according to criteria such as how well they pair with food items in addition to their overall versatility. Highest marks were awarded to wines that provide value for money at their respective price points. To learn more about the judging process, please visit SommeliersChoiceAwards.com

Spanish Wine Scholar Program Endorsed by Wines from Spain

October 6, 2019 by evebushman

WASHINGTON, PRNewswire — Spanish Wine Scholar™ launches in October 2019 and the Wine Scholar Guild is excited to announce the program has been endorsed by Wines from Spain, the public face of ICEX Spain Trade & Investment government agency.

The Spanish Wine Scholar™ joins its acclaimed sister programs, French Wine Scholar™ and Italian Wine Scholar™, in providing an advanced and comprehensive specialization study and certification program. Spain is home to one of the oldest wines styles in the world, sherry. It is also the birthplace of many of the world’s finest red grapes, including Tempranillo, Garnacha (Grenache), and Monastrell (Mourvèdre). Despite this rich history, Spain remains relatively unfamiliar to many students of wine. The Spanish Wine Scholar™ will give students an appreciation for how tradition and modernity perfectly coexist and why Spain is one of the most exciting and enviable countries on the world wine stage.

Alfonso Janeiro Diez, Head of Wines from Spain in Madrid, states, “Wines from Spain is pleased to have had the opportunity to witness and consult on the development of this much needed and important Spanish Wine Scholar program since its inception. The program showcases the richness of Spanish wines – their authenticity, huge diversity and premium quality – combined with the rich culture and history that gave rise to their origins. The program offers a great opportunity for those who want to widen their knowledge of the wines from Spain.”

Rick Fisher, Spanish Wine Scholar Education Director, states, “The wines of Spain have resided in the shadows of those from France and Italy for decades. Today, Spain is producing some of the world’s finest and most interesting wines, both in terms of quality and value. The launch of the Spanish Wine Scholar™ program is the culmination of a nearly two-year effort, and I am proud to put Spain in the center-stage spotlight it so richly deserves.”

The Wine Scholar Guild’s network of program providers have been preparing for the launch. During this pre-launch phase over 120 instructors from around the world had full access to the colour study manual, the Guild’s signature in-depth online materials and a series of live review webinars led by the program’s Education Director, Rick Fisher. The feedback from instructors has been overwhelmingly positive. Kim Berdusco, DipWSET, CWE, CS, SWS Instructor at IWEG in Toronto comments, “I would recommend the Spanish Wine Scholar program to anyone looking to learn more about the wines of Spain. It is a comprehensive, in-depth study program which is organized in a structured format and delivered in an enjoyable manner.”

One of the first instructors to sit – and pass – the Spanish Wine Scholar™ exam is Jimmy Smith of the West London Wine School. Jimmy was awarded the IWS Instructor of the Year 2018. Jimmy notes, “The SWS course is an absolute must for anyone who wishes to master vinous Spain and sits proudly in its vigour and depth alongside the FWS and IWS.”

The finishing touches to the Spanish Wine Scholar™ are in progress. Based on feedback from the instructors, the study manual and online material are being enhanced by Rick Fisher and Jonas Tofterup, MW, of Iberian Wine Academy in Málaga. The first online instructor-led session will begin 14^th October 2019. Classroom dates will soon be available on the Wine Scholar Guild’s website.

About the Wine Scholar Guild: The Wine Scholar Guild (www.winescholarguild.org) provides specialized study & certification programs on the wines of France, Italy and Spain for the professional development of wine industry members and committed students of wine.

Loquita Announces New Beverage Program and Wine Club

November 1, 2018 by evebushman

Loquita, an ode to the roots of Santa Barbara’s culture and a favorite among local food lovers and travelers who herald the restaurant’s inspired Spanish cuisine flavored by the Central Coast’s rich ingredients, celebrates the wines of Spain with a new bar and wine program that is timed for holiday gatherings and celebrations.

Loquita Sherry Tasting Flight / Photo by Kate Winter

Loquita’s Bar Manager David Media introduces three expertly curated beverage programs to enjoy at the restaurant or for home entertaining – Porron Hour, Spanish Sherry Flight and the Loquita Wine Club. Medina wants to expose guests to the discovery of these selections, stating, “Our Porron Hour is designed to share the traditional Spanish method for enjoying wine while also offering an approachable price on some of our most popular wines by the glass. Sampling these selections from our hand-blown wine carafes create a singular experience where our guests can pour directly into their mouths from an outstretched arm. Sounds a bit crazy, but that’s Loquita!” Medina is also enthusiastic about the Spanish Sherry Flight and the Loquita Wine Club, continuing, “This offers our guests an introduction to different styles of Spanish Sherry found only in southwest Spain and they pair so well with our menu. Spanish wines are quite special and we wanted our guests to share the experience outside Loquita’s doors so we decided to offer a wine club that highlights our favorite Spanish producers.”

Porron Hour is offered weekdays from 5:00 – 6:00 p.m. and guests can discover and challenge their palates with varieties of exceptional and lesser-known Spanish wines. A Porron is a traditional Spanish wine pitcher that holds .75 litres and is used predominately in the North-Western part of Spain – Catalonia, Aragon and Valencia. Porron hour features four distinguished varietals, 2017 Avinyo “Petillant” Cava; 2017 Columna Albariño; 2017 Menguante Garnacha; and 2015 Finca Torremilanos “Los Cantos” Tempranillo, priced at $20 per Porron.

Loquita’s Spanish Sherry Flight presents this unique Spanish wine made from white grapes grown near the city of Jerez de la Frontera in Andalusia, Spain. It’s produced in a variety of styles made primarily from the Palomino grape, and ranges from light white table wines to darker and heavier versions such as Amontillado and Oloroso. The flights are available nightly at the bar or table and are the perfect complement to Chef Peter Lee’s Spanish cuisine. The Spanish Sherry Flight includes four 1-ounce glasses of some classics – Osborne Manzanilla, Sanlucar Barrameda; Lustau “Almacenista Obregón” Amontillado, El Puerto; Faustino Gonzalez “Cruz Vieja”, Oloroso en Rama, Jerez de la Frontera; and Barbadillo, Cream, Jerez De La Frontera, priced at $16 per flight.

And just in time for the holidays and beyond, Loquita launches the Loquita Wine Club. Each quarter, Medina selects wines from renowned regions of Spain, including world-class producers from Rioja, Priorat, Ribeira Sacra, Bierzo, and the Canary Islands. Selections will showcase diverse climates, winemaking techniques, both modern and traditional, and include information about each producer and the terroir represented. Loquita Wine Club membership includes quarterly shipments of three bottles. Pricing is $75 – $95 per shipment plus tax and shipping charges. For more information call the restaurant at 805.880.3380 or email info@loquitasb.com.

LOQUITA’S BAR AND WINE PROGRAM

Porron Hour

weekdays, 5-6pm

–––––––––––––––––––––––

2017 Avinyo “Petillant” Cava – $20

2017 Columna Albariño – $20

2017 Menguante Garnacha – $20

2015 Finca Torremilanos “Los Cantos” Tempranillo – $20

***

Sherry Tasting Flight

nightly at the bar or table

–––––––––––––––––––––––

Four 1oz. pours – $16

Osborne Manzanilla, Sanlucar Barrameda

Manzanilla is a variety of Fino Sherry and similar to our Valdespino. Produced in this seaside town right on the coast makes it similar to making Sherry in Santa Barbara. The influence of the ocean changes the way this Sherry tastes and one perceives more salinity – it tastes like the ocean and pairs perfectly with the seafood at Loquita.

Lustau “Almacenista Obregón” Amontillado, El Puerto

Amontillado Sherry is slightly richer and nuttier. It spends an average of four years under the protection of flor yeast which keeps it safe from oxygen. Halfway through its aging, the yeast is deliberately killed to allow the wine to oxidize briefly. This oxidative aging brings out nutty flavors and changes the fruit characteristics to a darker, baked pear note.

This one is the perfect pairing for Loquita’s Bellota and Jamon flight.

Faustino Gonzalez “Cruz Vieja,” Oloroso en Rama, Jerez de la Frontera

Oloroso Sherry takes oxidative aging one step further. Oloroso Sherry is made in such a way that flor never grows on the wine. The wine spends its entire life (about 15 years) breathing with the barrel. This gives the wine an intense sumptuousness. The aroma becomes very nutty, and fruit notes begin to seem dried, like raisins or figs. The wine still has bright acidity and a bit of spice which makes it incredible with fuller-flavored, fattier dishes like Loquita’s Vieras and Secreto.

Barbadillo, Cream, Jerez De La Frontera

Barbadillo is currently the biggest producer of Manzanilla and one of the biggest

Producers of Sherry. This dessert Sherry is a blend of 70% oloroso

Sherry and 30% Pedro Ximenez. It rivals the decadence of Pedro Ximenez Sherry but is much more elegant with notes of candied hazelnuts and fig jam.

***

Loquita Wine Club – Unase al Club (Join the Club)!

–––––––––––––––––––––––

Each quarter, Loquita selects wines from renowned regions of Spain, including world-class producers from Rioja, Priorat, Ribeira Sacra, Bierzo, and the Canary Islands. Selections reflect diverse climates, winemaking techniques, both modern & traditional, and include information about each producer and the terroir represented.

Wine Club membership includes

quarterly shipments of 3 bottles – $75-$95 + shipping & tax

For more information call the restaurant at 805.880.3380 or email info@loquitasb.com

Loquita Sherry Tasting Flight / Photo by Kate Winter

Bar Manager David Medina / Photo by Kate Winter

LOQUITA BAR & WINE PROGRAM

Available now, continues indefinitely

PORRON HOUR – Weekdays from 5-6pm

SHERRY TASTING FLIGHT – Daily at the Bar or Table

LOQUITA WINE CLUB – Beginning mid-November 2018 and Continuing Quarterly

À la carte dinner available from 5:00 p.m.

ABOUT LOQUITA:

Loquita, an endearing Spanish colloquial term for a wild, fun loving young girl, is Acme Hospitality’s playful love letter to the Spanish history of Santa Barbara. Leading the culinary team is Executive Chef Peter Lee, with an impressive resume including award-winning Jöel Robuchon in Las Vegas, Gusto and Osteria Mozza in Los Angeles. The wine list is comprised almost entirely of Spanish wines and several exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases selections of Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and the de rigueur offerings of gin-and-tonics, Spain’s king cocktail. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. Down the hallway is Poquita, a standing-room-only pintxos bar, with displays of Spanish Jamon Serrano, Manchego cheese, Manzanilla olives, tapas and pintxos (small bites). Loquita’s recognition includes features in Eater, Coastal Living; C; Westways; Wine Enthusiast; AFAR; Travel & Leisure; Tasting Table; Restaurant Hospitality; Zagat; The Infatuation; Santa Barbara; 805 Living; Santa Barbara Life & Style; LA Weekly; Oakland; Darling; and awards for America’s Best New Restaurant, 3^rd place, USA Today; and the Spain in Santa Barbara Foodie Award, Santa Barbara Independent 2017.

Loquita

202 State Street, Santa Barbara, CA 93101

805.880.3380

For further information the public can visit:

www.loquitasb.com

follow Loquita:

Facebook: www.facebook.com/LoquitaSB

Twitter and Instagram: @loquitasb

For more information on Acme Hospitality visit www.acmehospitality.com

PERLIS PICKS: Angeleno Wine Company dinner at Crossings

July 14, 2018 by Michael Perlis

In 2016, reporting on the Los Angeles edition of the Garagiste Festival, I singled out Rhythm Wines as a “winery to watch”, especially enjoying the 2015 Tannat from the local Alonso Family Vineyard.

Then, I lost track of them.

Then, in early 2017 by my recollection, the manager of the short-lived and greatly missed Maré Restaurant in Silver Lake tasted us on a Rosé made by a local winemaker who was focusing on Los Angeles County grapes. But I didn’t make the connection, until…

Eve received an invitation to attend a winemaker dinner at Crossings restaurant in South Pasadena featuring the wines of Angeleno Wine Company. Eve was busy partying – um, I mean researching – in New Orleans, so her loss was our gain.

Karen and I were delighted to take her place but I was unfamiliar with the winery. A quick internet search followed and I was soon looking at the faces of Jasper Dickson and Amy Luftig Viste from that 2016 Garagiste Festival. With the focus now primarily on the Alonso Vineyard, they are working on opening their winery and tasting room in Downtown Los Angeles.

My plan is to devote a full article to Angeleno in the near future. In the meantime, back to the dinner…

Established in 2013, Crossings occupies the historic [built in 1908] Edwards and Faw building in South Pasadena. With dining rooms on two floors and the wine loft in between them as well as a patio, Crossing is visually stunning. The only question was: would the food match?

We were about to find out.

Hosted by Crossings’ Proprietor Patrick Kirchen, Chef Kevin Malone and Wine Ambassador Chris Sweeney along with Angeleno’s Winemaker Jasper Dickson, the challenge to create perfect pairings was not only met but exceeded. With Angeleno’s focus on LA County’s wine history, Chef Kevin developed a Latin-inspired menu that not only paid homage to the heritage of Los Angeles but also to Juan Alonso’s and his vineyard’s Spanish roots.

The first course, a ceviche with compressed melon and roe, also had habanero powder sprinkled on it. The heat from the habanero was cut by the balanced acidity of the Angeleno 2017 White Field Blend of mostly Spanish varietals from Alonso Family Vineyard.

Next came the monk fish with passion fruit and dwarf banana. This was paired with the 2017 “The Meadow” Rosé. This was the only wine not from LA County grapes, instead it was a blend of Graciano and Garnacha from a vineyard farmed by Markus Bokisch in Lodi. This dish and wine pairing had everybody asking for more. As Winemaker Jasper said: “Rosé all day – in LA!”

Next up, quail with mole, yolk and herb salad. This dish was not only delicious but ingenious as well, with the quail and quail egg in the same dish [raising the chicken and egg question in its own way]. The richness of the mole went perfectly with the 2016 Grenache from the Alonso Family Vineyard.

The final course [before dessert] was pork belly [yum!] with tamarind, jicama and hibiscus. Pork belly, of course, is very rich. The jicama cut through that perfectly. This was naturally paired with the heaviest wine of the evening, an excellent Tempranillo and Garnacha blend called “Bike Path”, also a 2016 from the Alonso Vineyard.

Dessert was a churro with queso Oaxaca, guanabana and honey. Pairing the cheese with the sweet dessert provided great contrast and the dish was all brought together with the 2016 “Superbloom” blend of Albarino, Riesling and Chenin Blanc, for the perfect ending to a fabulous meal.

Crossings does special events frequently. But you don’t have to wait for an event to check out Chef Kevin’s food or the killer wine list that Chris has put together. Check out the Crossings website for details.

And stay tuned for more information on Angeleno Wine Company.

Crossings 1010 Mission St, South Pasadena, CA 91030

Angeleno Wine Company Los Angeles, CA

Michael Perlis has been pursuing his passion for wine for more than 25 years. He has had the good fortune of having numerous mentors to show him the way, as well as a wonderful wife who encourages him and shares his interest. After a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as he possibly could, he had the amazing luck to meet Eve Bushman. Now, as Contributing Editor for Eve’s Wine 101, he does his best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers. Michael is also Vice President of Eve Bushman Consulting (fka Eve’s Wine 101 Consulting) http://evebushmanconsulting.com/ and President of MCP Financial. Michael can be contacted at michaelthezinfan@aol.com or michael@evebushmanconsulting.com.

Chef 101: Asian Steak Salad with Mango

September 14, 2016 by evebushman

I really shouldn’t take credit for making this meal. I shopped for it, washed and prepped some of the veggies, opened the wine and set the table. My daughter Sam selected the recipe and made the dish, along with some help from dad, while I was banished to my office. Which, as it turned out, wasn’t a bad way to go. The recipe is below. The only changes we made are in italics. I selected a 2014 Diablo Paso Garnacha to pair it with as I wanted red for the meat, but something lighter to go with the fruit and dressing.

From RealSimple.com

Asian Steak Salad With Mango

Ingredients

3/4pound sirloin steak, 1 inch thick (We used a pound for three people.)
kosher salt and black pepper
1teaspoon grated lime zest
3tablespoons fresh lime juice
1tablespoon honey
1tablespoon chopped pickled ginger – found in the international aisle of the market. ($5.50 for a decent sized tub, we skipped it and didn’t miss it.)
2teaspoons low-sodium soy sauce
3tablespoons canola oil (we used vegetable oil.)
1 large head romaine lettuce, cut into strips (about 7 cups)
1 mango, cut into thin strips
1 red bell pepper, thinly sliced
1/2cup fresh basil leaves, sliced (they forgot to cut – big mistake to tackle in the mouth, make sure you don’t skip this step!)
2 scallions, thinly sliced
1teaspoon toasted sesame seeds

Directions

Heat a large skillet over high heat. Season the steak with ¼ teaspoon each salt and black pepper. Cook 4 to 5 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
Meanwhile, in a large bowl, whisk together the lime zest and juice, honey, ginger, soy sauce, oil, and ¼ teaspoon salt. Add the lettuce, mango, bell pepper, basil, and scallions and toss to combine. (I would make this salad dressing again, very tasty!) Gently fold in the steak and sprinkle with the sesame seeds.

By Cyd McDowell

Celebrate Garnacha Day with the grape’s purest expressions

August 22, 2016 by evebushman

On September 16^th, 2016, discover the grape’s true colors with monovarietal Garnacha wines from its original birthplace, Northeastern Spain

New York, NY – On the third Friday of September, fans of the Garnacha grape will once again raise their glass to this rising star in honor of #GarnachaDay, this year on September 16^th, 2016. Garnacha, the only mainstream varietal with red and white variants, produces a great variety of wines, which speak loudly of their place of origin by clearly transcribing their respective terroirs.

Also known by its French nom de vin, Grenache, Garnacha now reveals its best expression in its birthplace – the five Protected Designation of Origin (PDO) regions of Calatayud, Campo de Borja, Cariñena, Somontano and Terra Alta – where a new generation of winemakers has risen to offer improved ways of producing Garnacha-varietal wines. By controlling yields, taking advantage of old vines’ concentration, and combining modern techniques with ancient traditions, these regions have emancipated the grape from its common use in blends to show it can stand on its own.

With red and white, even sweet and rosé, Garnacha is capable of great diversity. What all these wines have in common, however, is excellent balance and an expressive nature that is the hallmark of Garnacha. Sometimes dubbed the most food-friendly grape in the world, pairing Garnacha is easy and full of possibilities. Here is a simple guide to get you started:

White Garnacha

A light, crisp and mineral white Garnacha is characterized by flavors of apple, peach, lemon and quince, making it a great partner for summer salads or seafood dishes, including raw shellfish, paella, or pasta with clams. A plumper, richer and rounded style will display citrus oils, honey and melon, making it delicious alongside glazed ham, fried seafood or chicken, seared scallops, or melon and prosciutto.

Red Garnacha

A fresh, fruity and bright red Garnacha usually features flavors of strawberry, raspberry, cherry and pepper and pairs well with Indian curries, marinated olives, burgers and chorizo.

A fuller-bodied Garnacha will show more robust and concentrated flavors, including those of blackberry, currant, allspice and tobacco. Pair it accordingly with foods that can stand up to its power; such as barbecued ribs, pulled pork, grilled sausages, or lamb chops.

Rosé Garnacha

Delicious, fruity, refreshing, rosé Garnacha wines features flavors of strawberry, watermelon, rhubarb and roses. Enjoy its youth alongside fried fish, grilled tuna, barbecued chicken, chicken salad, pasta, pizza and charcuterie.

Accessible, friendly and fun, Garnacha wines are a symbol of Spanish culture and are meant to be shared with others: discover tastings happening near you, by visiting www.winesofgarnacha.com, and show us which Garnacha wines you taste by using the hashtag #GarnachaDay across social media.

About Wines of Garnacha

Wines of Garnacha is the official campaign regrouping producers from Garnacha’s birthplace – the five Protected Designation of Origin (PDO) growing regions Calatayud, Campo de Borja, Cariñena, Somontano and Terra Alta – joined with the Spanish Ministry of Agriculture, Food and Environment and the European Union. Its primary mission is to promote Garnacha Wines in key export markets, by raising awareness of the grape’s origin and of the new production approach used to make mono-varietal wines.

Wines of Garnacha has once again joined forces with the International Grenache Association to unveil and celebrate the grape’s true potential.

For more information, please visit www.winesofgarnacha.com.

Perlis Picks: GARAGISTE MIXER

December 12, 2015 by evebushman

Hard to believe that this is already the 5^th vintage of the Garagiste Festival held in Paso Robles every year since 2011. We reported on it back then and have continued to keep Eve’s Wine 101 readers updated on the Paso event as well as sister events in Solvang and Los Angeles.

Enrique Torres of Diablo Paso

As the years have gone by, the Paso Robles event has expanded into a multi-day extravaganza, with winemaker dinners, seminars, mixers and, of course, the main event. Attendees can buy the entire package or opt to pick and choose from the menu of choices.

This year, we weren’t unable to attend the main event due to a previous commitment. Instead, my wife Karen and I chose the “mixer” on Friday night at Broken Earth winery in Paso Robles. At what might have been the steal of the weekend, this tasting was really a combination of two things…

The Garagiste Festival started out primarily as an event showcasing the small wineries of Paso Robles, although even at the beginning there were participants from out of the area. As the festival has expanded, especially with the addition of the Solvang and Los Angeles events, and became known as one of the premium California annual wine tastings, more participants come from outside of the Paso Robles area.

The Friday evening mixer highlighted the out-of-town wineries. Participants (Of those I tasted, ** indicates my favorites of the evening):

**Cholame Vineyard (Central Coast)

**Erin E. Wines (Napa and Sonoma)

Flywheel (Monterey)

Holman Cellars (Napa Valley)

Incindium Wines (Napa Valley)

Lynch Wines (Sierra Foothills)

**Mattina Fiore (Central Coast)

Murder Ridge (Mendocino Ridge)

Starfield Vineyards (Napa)

Theopolis Vineyards (Anderson Valley)

**Two Shepherds (Sonoma)

Turiya (Central Coast)

But that’s not all…

A select group of Paso Robles wineries participated in this special event, tasked with pouring one “rare & reserve wine” by each winery –

**Alta Colina [Library] 2011 Block 2 Bio Syrah

Artisan Uprising [Pre-release] 2014 Tempranillo

**Ascension Cellars [Pre-release] 2013 “Trinity” GSM Blend

Bon Niche Cellars [Pre-release] 2012 “Chemin” Bordeaux Blend

Caldera Cuvee [Library – 1^st vintage] 2009 “The Blend”

Caliza Winery [Library] 2011 “Cohort” Tempranillo/Rhone Blend

Deno Wines [Reserve] 2011 Zinfandel / GSM Blend

**Diablo Paso [Library] 2013 Garnacha

**Dubost Ranch [Club Only] 2012 Petite Sirah

Felten Cellars [Barrel Sample] 2013 Tempranillo

**Hoyt Family Vineyards [Library] 2009 Cabernet Sauvignon

**Kaleidos Winery [Library] 2002 Syrah

**MCV Vines [Club Only] 2013 “Black” Petite Sirah / Tannat / Petit Verdot

Powell Mountain Cellars [Library] 2010 Pinnacle Blend

**Prizm Winery [Pre-release] 2013 Cabernet Sauvignon

Ranchero Cellars [Library] 2011 “Revolver” Syrah/Carignan

Ranchita Canyon [Library] 2010 Old Vine Petite Sirah

Rendarrio Vineyards [Library] 2006 Syrah

Soaring Hawk Vineyards [Barrel Sample] 2013 Syrah

**Stanger Vineyards [Barrel Samples]

Vinemark Cellars [Reserve] 2012 Pinot Noir, Paso Robles

**Vines on the Marycrest [Club Only] 2013 “Spanish Bombs” Tempranillo Blends

Vino Vargas [Reserve] 2012 Pinot Noir, Russian River

Some of these, such as Alta Colina, Caliza, Kaleidos, Rendarrio, Vines on the Marycrest, Ranchero Cellars and Stanger, have been Garagiste participants since the first year.

Rounding things out, Bristol Ciders of Lone Madrone Winery was pouring hard cider.

In spite of all these great wines being poured, perusing the Garagiste website makes me feel that I should have attended the main event also. Hopefully, next year we’ll make a weekend out of it.

Michael Perlis Discovers: Legal Sea Foods

August 18, 2012 by evebushman

We were planning our trip to Boston for my wife Karen’s family reunion. I was trying to come up with a good restaurant to host a dinner for some of the family members. I knew I wanted seafood and wanted a place that would be convenient for people to get to without having to deal with downtown Boston traffic.

When Legal Sea Foods was suggested, I was admittedly hesitant. I had always thought of it as just a somewhat upscale of version of another national seafood chain that shall be nameless in this article. Perusal of online reviews, as well as the company’s website made me feel differently, but the deciding factor was…

Sandy Block.

Sandy is Vice President of Beverage Operations at Legal Sea Foods. In 1992, he became the first American on the East Coast of the U.S. [and third in the entire U.S.] who earned the Master of Wine designation. Sandy joined Legal Sea Foods in 2004 and really “upped the ante” with regard to the restaurant’s wine program. Sandy has focused on creating an outstanding wine selection that complements Legal Sea Foods menu offerings, as well as creating a course [Beverage Seminar Certification Series] for Legal Sea Foods’ beverage managers, which many of the restaurant’s chefs, servers and general managers take as well.

So, Legal Sea Foods was the choice. As I said, they have multiple locations, and we chose the one in Chestnut Hill. Our server Tom was outstanding and the food was delicious. The calamari was incredibly fresh and perfectly seasoned. I ordered the gazpacho, which you might think of as an odd choice for a seafood restaurant, but this was one of the best gazpachos I have ever had, with great vegetable flavors coming through in every spoonful. And while I was pretty full by the time I got to my main course, the flounder I ordered was delicious as well.

But of course, I was also focused on the wines. We had three wines that evening and I made a conscious effort to step out of my comfort zone of California wines. The wines we had that evening were:

2011 De Morgenzon Dmz Chardonnay Western Cape, South Africa – very tasty South African Chardonnay, classically rich and oaky, better than many I’ve had at twice the price. Matched very well with the calamari appetizer.

2010 Alto Adige Lagrein Rosé – Lagrein is a red grape that originated in Italy. I’ve had a couple from California, but never one actually produced in Italy, and this was my first rosé from this grape. Light and refreshing, and perfect with my wife Karen’s scallops as well as my gazpacho.

2007 Embruix de Vall Llach – a red blend from Spain, consisting of Garnacha, Carinena, Cabernet Sauvignon, Syrah and Merlot. Absolutely delicious, and stood up well to the richness of the flounder.

Karen’s sister Liz said: “The meal and service at Legal Seafoods were excellent. My fried clams were really good and (so was the) broccoli with cheese sauce.”

And Karen writes: “The wine list was extensive and well thought out, something for everyone. The Lagrein went exceptionally well with my scallops. I enjoyed it immensely. Growing up in Boston, we always had excellent seafood and this restaurant was no exception. The food was fresh and very satisfying.”

So, with great company, terrific food, wonderful service, and a wine list put together by a true Master, I highly recommend Legal Sea Foods.

I’ll leave the last words to Karen’s Aunt Elsa: “The waiters were most gracious and the food was delicious. My tummy was full and very happy.”

Michael Perlis provides outsourced controller services to businesses that do not need a full-time controller. He balances this with his interest in wine: reading and writing about it and, of course, drinking it. He is still trying to figure out how to combine these two pursuits. Feel free to contact him about either at mcpfinancial@aol.com or michaelthezinfan@aol.com.