My Fave Wines From 2020: The Year When Drinking Wine Became Everyone’s Favorite Pastime

February 12, 2021 by evebushman

Lots pop into our heads when we think of 2020, and of course we aren’t out of the woods yet, or even close, so far for 2021. For me it was a windfall of wines sent for review, often accompanied by a Zoom tasting led by the winemaker. I (virtually) traveled to Germany, Spain, Argentina, France, Italy and more in those meetings and via my own cellar. And before Covid shut things down I did have quick trips to Los Olivos, Paso Robles and the Lompoc Wine Ghetto. Below is a collection of some of my favorite wines from 2020. If any of this sounds good to you, go find these wines!

It turns out that I had about 50 wine tastings, if not more, in 2020. These shout-outs are from EveWine101 website articles: the 2020 Gambero Rosso Master Class, 2017 Bordeaux presented by the Union des Grand Crus, Vega Sicilia collectors dinner with Pablo Alvarez, Fontanafredda Barolo, wine from New Zealand’s Waipapa Bay, Folded Hills Winery with winemaker Angela Osborne, California Wine STARS 2020, LA County Wines (Byron Blatty, Acri Wine Company, Angeleno Wine Company and Cavaletti Vineyards), Zoom tasting with Suzanne Phifer Pavitt and their 2012 Date Night Cabernet, Camins 2 Dreams, Gary Farrell single vineyard Pinots with winemaker Theresa Heredia, revisiting Montemar, catching up with winemaker Mark Cargasacchi and Jalama wines, also visiting Ampelos and Zotovich in Lompoc, Switchback Ridge via the Grand Reserves Reward Master Card, tasting from family-owned wineries with Dr. Laura Catena, Anne Trimbach, Laure Colombo and Alessia Collauto Travaglini, great wines that stole my palate but not my wallet from Guarachi Wine Partners, reviewing DAOU’s Soul of a Lion, Tenuta Montemagno sparkling Barbera, Castello di Fonterutoli with Giovanni Mazzei, Paul Kornell Sparkling…

In SCV Elite Magazine this year I got to write about wine tasting in Paso Robles just before the shutdown. Had exceptional experiences at Thacher Winery, Tablas Creek Vineyard, Derby Wine Estates, Steinbeck Wines, Cass Wines, Eberle Winery, Oso Libre Winery, HammerSky vineyards and the Allegretto Vineyard Resort.

January started out great with my first, and last, visit and dinner at Marstons with my VP/BFF Michael Perlis, our wonderful spouses, all over lots of wine ($10 corkage!) including 2013 Audacious Grenache/Syrah/Cab blend by Law Estate, 2013 Comstock Rockpile/Sonoma County Zinfandel, 2009 Regusci Zinfandel Napa Valley…

At Wine 661: Lucas And Lewellen tasting where we sampled five of their Santa Barbara County wines, including a Rose of Pinot and a Bordeaux blend. Had a couple of wines off of the Happy Hour menu. This was not the last time I went to Wine 661 in 2020…

Now some single bottle shout outs:

Vinos Zanzonico 2017 Syrah Reserva: 100% Syrah, 13.5% alcohol, from the Valle de la Grulla area of Baja. With a regal dark purple color, I was drawn in to fantastic aromas of sweet black cherry, plum, tri-color peppercorns, layers of rich bark, milk chocolate…all very welcoming. I went in for a taste and was rewarded with a very rich and layered mouthfeel, with dark and dry blue to black fruit, grilled mushrooms, peppery spicy goodness and tannins that held my back palate at attention for a length that just would…not…quit. 99 Eve points.

2014 Old Vine Zichichi Family Vineyard Zinfandel from the Dry Creek Valley: The 14.8% alcohol didn’t translate at all to a hot wine on the palate, instead it delivered incredible substance. It started with a nose full of sweet dark plums, pipe tobacco, black licorice, toasted oak, black pepper and popcorn kernel. Going in for a taste my mouth was filled with delicious dried blueberry and blackberry, that same black pepper, tannins that held firm, and a great balance of the dark fruit and tannins to keep it lingering a long time on the palate. This was a new Zin discovery for me, will definitely be looking for it again!

Entourage by Two Papas Wine barrel fermented (1) and stainless steel (2) 2019 Chardonnay, Thompson Vineyard, Santa Barbara County: 1. Barrel: Designated by a gold wax top (the stainless has a silver wax top) I was amazed that this was a young 2019 vintage! It had lovely notes of creamy butter, pineapple, golden delicious apple and popcorn kernel that morphed into caramel apple on the palate, mild acidity, with a long, balanced and lush finish. 2. No barrel: Our stainless sibling gave off nicely scented whiffs of Meyer lemon, both cantaloupe and honeydew melon, and a little unsalted butter. When I tasted the wine I got homemade fruit cocktail, wet pebbles, low acidity and a medium finish.

2018 Kindred Rose of Pinot Noir: The color of rose gold, complete with sparkles! Then on the nose I found pink grapefruit, lemon pith, French Toast, Creme Brûlée, and Mandarin orange = all very inviting! In for a taste next, there is a very round mouthfeel, and the same citrus fruits I found on the nose – grapefruit, lemon and orange – with a medium acidity. Enjoy now, with or without food IMO!

2015 Phifer Pavitt XRoads Cabernet Sauvignon: Crushed dark cherry, wet forest floor, grilled steak and mushrooms, dark chocolate, black licorice, pipe tobacco, toasted oak, a hint of sweet cream and more all on the nose. Flavors included that same black cherry as well as blackberry, blueberry, a gamut of spices, velvety and firm drying tannins that of course require that you go back in for another sip…and another.

2012 Regusci Patriarch Proprietary Red: aroma: dark berries, dried leaves, figs, toasted oak and a bit o’ mint. Some of the same aromas in the flavors with the addition of dark chocolate.

2001 Giacomo Conterno Cascina Francia, a Nebbiolo from Barolo, Piedmont…I looked for the roses, tar, licorice and red berries (notes from a professional critic) and also found tart berries, spice and tannins after decanting for 7 hours. So interesting.

Have you tried Guentota, aka the “Soul of Cuyo”, a “100-YR-OLD-VINE PREMIUM 2016 MALBEC” from Mendoza, Argentina? It’s from Belasco De Baqueano and was awarded 91 points from James Suckling. And I was far too busy lapping it up to make any tasting notes. But find it at Newhall Press Room. (Truth be told I had a LOT of wine from Newhall Press in 2020!)

2002 Joseph Phelps Insignia, I have no notes as I was also too busy drinking to take any. A stellar wine as it’s been proven vintage after vintage.

1999 Bartolo Mascarello Barolo: The nose and taste had really changed and mellowed over the 7 hours, with aromas of dried dark fruit, grilled mushroom, balsamic, dust and oak; on the palate I got both bright and dark fruit in a very fine balance.

From my local Pulchella Winery we had: Suspect sparkling wine, 2019 Latitude Sauvignon Blanc and Viognier blend, 2017 Mercenary Zinfandel blend, 2018 Witness Grenache…among others!

A note on Los Olivos: this was a non-press trip so no notes were taken. With that in mind we loved: Barbieri and Kempe are “Boutique wines made by Master Sommelier Paolo Barbieri” along with his wife Erin Kempe = bought a case! The second, Bella Cavailli Farms and Vineyard, produces some amazing wines against a backdrop of a working horse ranch, as well as some fun distilled spirits from Dorwood Distillery. Jeff Lockwood is the winemaker and his brother Jay the head distiller. We left there with both wine and spirts to enjoy at home.

A note from Wine on the Porch: During the summer months we enjoyed Hanzell Chardonnay, Saintsbury Chardonnay, Parhelion Cellars Light Pillar Chardonnay, St Supery Virtu Semillon and Sauvignon Blanc blend, Pagter Brothers 2018 Viognier, and from Hoi Polloi I snatched up their 2018 Rose of Grenache and Double-Gold Best-Of-Class 2018 Chardonnay!

A note about spirits: Yea, I wrote a lot about spirits this year too, stay tuned for a roundup of those next!

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.

Second Annual International Canned Wine Competition Gives Gold to Aluminum

September 10, 2020 by evebushman

BOONVILLE, Calif. /PRNewswire/ — In the only event of its kind in the world, over two hundred canned wines flexed their aluminum muscles at the second annual International Canned Wine Competition held July 21-23 at the Mendocino County Fairgrounds in Boonville, California. Seventy producers from around the globe sent in a total of 226 entries. Wines were submitted from Argentina, Australia, Austria, Brazil, Chile, England, France, Germany, Hungary, Italy, New Zealand, Portugal, South Africa, and Spain as well as from many parts of the U.S.A. While California and Oregon producers took their share of honors, many of the 96 gold medals went to wines from less prominent regions.

Best of Show White Wine honors went to Archer McRae Beverages’ Joiy Wine “Savvy Society” Sauvignon Blanc from Marlborough, New Zealand. Best Rosé was Hall Wines’ BACA 2019 “Ring Around the Rosé” from California, and Best Red was Fourth Wave Wine’s “Take it to the Grave” 2018 Shiraz, Langhorne Creek, Australia.

Erosion Wine Co. from Napa took home five gold medals and a package design award for their exquisite jewel-like can designs. The Uncommon sent four wines from England; all four won gold medals and the series won package design recognition for their charming illustrations.

According to competition founder Allan Green, it was notable that 30% of the entries were Rosé wines: “Rosé has become so popular in the last few years, and it lends itself to cans: people take Rosé along for a picnic or drink it sitting by the pool.”

The competition judges came from academia, marketing and the wine trade. Professional judge Mark Bowery noted that he has, “been judging wine professionally for 36 years, but this was my first foray into the canned category. And I’ve got to say, I was pleasantly surprised by the quality, across the board. I was especially impressed by the varietal accuracy and deep satisfaction delivered in the Pinot Noir and Sauvignon Blanc submissions.“

Handley Cellars’ winemaker Randy Schock said, “It was amazing to see the improvement in quality across the board compared to the first International Canned Wine Competition last year. Not just with the products oriented to the pop “seltzer” market, which were fun and refreshing, but the wines that expressed traditional bottled varietal expressions exceeded my expectations.”

Because of the Covid 19 virus, the organizers of the competition scheduled the judging over three days, with three judges on each daily panel socially distanced in a large exhibition hall. Judges had individual sets of glassware and bussed their own samples after each flight.

Plans are already in the works for the third annual International Canned Wine Competition, to be held in July 20-22, 2021. Competition director Allan Green promises it will be “aluminating!”

Complete results and photographs are available at www.cannedwinecompetition.com.

Benchmark Wine Group Named One Of The 50 Best Wine Retailers In America by Wine Enthusiast Magazine

July 16, 2020 by evebushman

NAPA, CALIF. (PRWEB) – Benchmark Wine Group, the largest online retailer of rare wine, has been named one of Wine Enthusiast’s 50 Best Wine Retailers in America for 2020. Benchmark successfully established its place as a top wine retailer with an inventory of over 70,000 bottles, expertise in wine authentication, and the customer service you look for in a brick-and-mortar.

“We are very excited and honored to be named one of Wine Enthusiast’s 50 best wine retailers in America. We would not be here without our loyal customer base whom we have built very strong relationships with over the years,” comments Dave Parker, CEO of Benchmark Wine Group, “I want to thank our passionate staff for working tirelessly to ensure the highest quality of customer service is met each day.

With $36M in annual sales, an estimated 3% market share of the US’s $1.1B online wine sales, and 4% of the $1B rare (i.e., back vintage) wine market, Benchmark Wine Group is the largest single retailer in the rare wine category nationwide. Benchmark Wine Group has grown at a cumulative annual growth rate of over 19% through strategic acquisitions, proprietary valuation, and pricing methods, making it one of the fastest growing online alcohol retailers; in an industry growing at 2%, by comparison.

Over the past eighteen years, Benchmark has acquired for resale some of the most sought after wines on the planet. Their Napa-based inventory features more than 10,000 SKUs of rare and well-aged wine, including verticals of Colgin starting at 1994, six pack horizontals of Petrus 1998 and large format Cheval Blanc 2005.

During these trying times for society in general and the hospitality industry in particular, Benchmark Wine Group has made it a goal to support their trade customers, helping them liquidate their wine inventories, purchasing over $200,000 of top wine from on-premise accounts. Recent purchases include over 1800 bottles from a 3 Michelin star restaurant and over $35,000 of Burgundy, Italian, and German wine from another Michelin starred account. Recently, they partnered with the United Sommeliers Foundation for their ‘Raid Y(our) Cellar’ virtual tasting series.

Parker continues, “Supporting United Sommeliers foundation during the COVID-19 Pandemic was an easy decision for us. Whether a customer, employee, or a host during a dinner event, the Sommelier community has been an important part of the growth of not just our company, but the wine industry.”

For more information on Benchmark Wine Group please contact Michelle Erland at Michelle@parallel36.com or Pia Szabo at pszabo@parallel36.com.

About Benchmark Wine Group: Benchmark is the leading source of fine and rare wine for wine retailers, restaurants and collectors around the world. Based in Napa Valley, they acquire the most sought-after wines from private individuals and professional contacts. Their staff draws on decades of industry experience and is dedicated to providing exceptional service to all clients. Benchmarkwine.com offers 24 hour access to their cellar, displaying inventory in real time, ready for purchase.

John Fearless Launches Online Shop With Global Hop Varieties And More

July 5, 2020 by evebushman

NAPA, CALIF. (PRWEB) – New aromatic opportunities are being offered through John Fearless for breweries that want to expand their brewing options. South Africa, New Zealand, Australia, USA and German hops are newly available to purchase online via JohnFearless.com. This expanse of inventory offers a much wider selection to the small, medium, and large-sized businesses that purchase beverage-making supplies from John Fearless.

As a leader in the beverage supply industry, John Fearless works hard to ensure top products are available to breweries, wineries, distilleries and non-alcoholic beverages. Quality and unique ingredients are important for craft beverages. In addition to hops, John Fearless also carries a range of products including, Muntons Malt, Brewshield, WineShield, Structan, WLT 150, Milne Microdried fruits, Humuflor Hop Essence, and used wine and spirit oak barrels.

Modern hop varietals with tropical, fruit forward aromatics have been added to the website and are now available to order 24/7:

A number of South African hops are currently available including: Southern Passion, African Queen, Southern Star, Southern Tropic and Southern Sublime New Zealand hops sold by John Fearless include: Nelson Sauvin, Motueka, Taiheke, Wakatu™, Riwaka, and the soon to be released Hort4337 and more.
A wide selection of USA hops include: El Dorado, Azacca, Zappa, Centennial, Cascade and more.
Three hop varieties are available from Germany: Ariana (which offers a blackcurrant, grapefruit, geranium and vanilla aroma blend), Callista and Huell Melon
Ella™ is the flavor hop varietal available from Australia via JohnFearless.com, and it’s highly versatile while containing floral aromatics (a common feature in noble European and Australian hops)

With a focus on finding unique options for small, medium, and large sized brewing companies, John Fearless is excited about their new options for hop varietal sales. Craft brewers can explore aroma profiles from around the world to find the right fit for their beer styles. Detailed information on sizing and pricing for orders is currently available on the John Fearless website on the individual products page.

About John Fearless Co: John Fearless is dedicated to bringing specialty hops, malts and more to the small brewing community. Items sourced from all over the world are brought directly to small businesses looking to craft bold flavors, complex brews and heady aromas. With over 20 years in the beverage industry, John Fearless offers specialty hops, hop aroma, malt, beer and wine stabilizers, finishing tannins, liquid flavor extracts, quality aged barrels, MicroDried® fruits and more.

Enologist and Educator Marcus Rafanelli Joins L’Ecole N° 41 as Winemaker

December 28, 2019 by evebushman

WALLA WALLA, Wash. – L’Ecole N° 41, one of the Walla Walla Valley’s early founding family wineries, has announced that experienced enologist and educator Marcus Rafanelli has joined L’Ecole as Winemaker.

Photo: Alamy.com

Rafanelli comes to L’Ecole from Walla Walla Community College’s Institute for Enology & Viticulture, where he has been the Instructional Technician/Cellarmaster, overseeing 65 students and the production of College Cellar’s wines. Prior to that, he worked at wineries spanning the globe, including the esteemed Weingut Dr. Loosen (Mosel, Germany) and Two Hands Winery (Barossa Valley, Australia). At William Church Winery, he was an integral lead in production for more than five years, becoming Winemaker in 2011. Rafanelli also worked harvest at L’Ecole more than a decade ago, in 2007.

L’Ecole’s Owner & Managing Winemaker, Marty Clubb comments on L’Ecole’s hiring of Rafanelli, saying that it “illustrates the winery’s commitment to consistency and quality in every bottle, using traditional old-world style winemaking techniques; Marcus is the perfect person to lead our winemaking team to an even higher level of success.” Furthermore, he insists that Rafanelli’s role at L’Ecole will “position him to become one of Washington’s great winemakers.”

WWCC’s Director of Winemaking, Tim Donahue, comments that Rafanelli joining the L’Ecole team is a “big win for the EV program, having another graduate heading up winemaking for such a prominent brand”. Further, he notes that the program has “over 300 graduates, of which 84% are currently employed in the WA wine industry”.

Speaking about the college’s Enology & Viticulture program, Clubb asserts that he has been “more than pleased with the caliber and quality of their innovative winemaking program”, and that he is “proud of L’Ecole’s support of the program which is ratcheting up WA State’s reputation for wine”. Clubb, himself, has been on the Advisory Board for the program since its inception.

Rafanelli earned a B.S. in Biology at Boise State University and completed the Enology & Viticulture program at WWCC. He is a member of the Washington Wine Technical Group, a professional organization committed to improving Washington wines. As a recipient of the Powers Sabbatical Award, he traveled through France in early 2019, studying the use of oak in quality wine production. He and his wife Heather live in Walla Walla with their family.

‘International Volcanic Wine Conference’ To Be Held In Berlin, Tuesday May 26, 2020

December 26, 2019 by evebushman

NEW YORK (PRWEB) – John Szabo, Master Sommelier and award-winning author, together with Volcanic Wines International (VWI) is proud to announce the 3rd annual ‘International Volcanic Wine Conference (IVWC)’, to be held in Berlin, Tuesday, May 26, 2020. The event follows the highly successful conferences, held in New York the past 2 years, and Szabo’s acclaimed book on the subject, ‘Volcanic Wines: Salt, Grit and Power,’ published in 2016. VWI is honored to be working with Organize Communications, based in the German-speaking markets of Austria, Switzerland, and Germany, to help us coordinate and manage IVWC3 in Berlin.

The IVWC, going into its third year, aims to continue its mission of establishing a volcanic wine movement, and provide educational and promotional opportunities for volcanic wine producers internationally. The conference acts as a catalyst and facilitator, bringing together all of the world’s volcanic regions and wines, that while incredibly diverse, represent a unique category of wines produced under some of the most extreme viticultural conditions on the planet. The annual conference also aims to continue to establish the ‘Volcanic Wine Classification’ as a premium category of high quality, terroir-driven wines with a true sense of place.

This past year’s 2019 conference in New York brought together producers from all over the world, including Armenia, France, Germany, Greece, Israel, Italy, Portugal, Spain, South America and the US, helping raise the profile of volcanic wines. Exclusively for qualifying wine trade and media, industry professionals had the opportunity to sample wines from close to 70 wineries from 23 different volcanic wine regions and engage with some of the world’s leading volcanic wine experts.

“The Soave Consortium has always believed in the need of creating a specific category to identify volcanic wines and their unique characteristics,” says Sandro Gini, Soave Consortium President. “We are also excited to be joining forces with our neighbors in Vesuvio and Santorini for a joint cooperation in promoting volcanic wines in Europe and the opportunity to participate in the Berlin conference.”

The IVWC began with an opening presentation hosted by John Szabo and Benoît Marsan Ph.D., Chemistry Professor at the Université du Québec in Montréal. Szabo and Marsan presented the results of their joint research study related to minerality. “It was a terrific opportunity to take a deep dive into the complex interaction between vines and volcanic soils, both through tasting and talking with vintners from around the world,” said Tara Q Thomas, Executive Editor of Wine & Spirits Magazine. “The session with Professor Marsan, who gave us a crash course in inorganic chemistry, was an extra bonus, offering us a deeper understanding of the many ways soil chemistry can affect what we taste in our glasses.”

Regional seminars included “Earth, Ash and Fire: Three Decades of Galardi from the Roccamonfina Volcano,” sponsored by The Winebow Group; “Soave, A Volcanic Agricultural Heritage,” sponsored by the Consorzio Tutela Vino Soave; and “Vesuvius Lacryma Christi Stories,” sponsored by the Vesuvio DOP Consorzio Tutela Vini.

“It was a great event, offering insight into the world of volcanic wines,” said Tara Empson, CEO of Empson USA, which represented Soave producer Tenuta Corte Giacobbe Dal Cero. “The seminars tied together the many factors that help shape and characterize these remarkable wines. The grand tasting was diverse, as there were producers from many parts of the world, which helped attendees understand the similarities and differences of their wines.”

“It’s exciting to see how the volcanic wine movement — and the annual conference — continue to gain traction,” said John Szabo MS. I look forward to carrying on our mission to elevate the volcanic wine category in the eyes, and palates, of industry professionals as well as wine lovers at next year’s conference in Berlin.”

For more information and the latest updates, visit Volcanic Wines International’s official website, and follow VWI’s Facebook (Volcanic Wines International) and Instagram (@volcanicwines_intl) pages. Additional details regarding the conference, including confirmed participants and seminar schedules, will be announced soon.

About John Szabo
John Szabo is a Toronto-based author and wine critic, and in 2004 was the first Canadian to add the Master Sommelier credential to his name. He was named ‘Canada’s best-known sommelier’ in Meininger’s Wine Business International, and he is a partner and a wine critic for WineAlign.com and freelances widely. In addition to Volcanic Wines, Salt, Grit and Power, his book titles include Pairing Food and Wine for Dummies and Sommelier Management. John also works as a restaurant consultant, and speaks and judges internationally, when he’s not making a few dozen bottles of wine from his vineyard in Eger, Hungary.

About Volcanic Wines International (VWI)
The mission of Volcanic Wines International is to take the leading role in defining and establishing a Volcanic Wine Movement, and to provide educational and promotional opportunities for volcanic wine producers internationally. Volcanic Wines International also plans to establish the volcanic wine brand as a premium category of high quality wines with a true sense of place.

Clink Different: French and German Wines at Napa Valley Grille? Only for this October!

October 18, 2019 by evebushman

Brian Cousins, General Manager of Napa Valley Grille in Westwood, recently treated my #LAWineWriters group to a wine pairing luncheon with a selection of French and German Wines represented by Clink Different. Of the featured wines we were to have Sparkling, Rosé, Riesling, Semillon, Pinot Noir and Bordeaux. Of the meal, we were to also have no less than five courses prepared by Executive Chef Kenny Spost. (Napa Valley Grille does a monthly promotion, so head there before the end of October to try these wines!)

Cousins has been our host for numerous luncheons, where our organizer Cori Solomon usually brings in a winemaker. I was happy to support his own wine program, and taste through wines he wanted our opinions on. Later that evening he would repeat the tasting for clients of the restaurant.

In the course of our discussion Cousins shared that the wines were not ones we would find in stores and were an “expression of what (he) tasted and liked” providing the restaurant with a “world’s list” of imports. Of our menu he said that there were many new items we were trying that were being offered for both lunch and dinner, including more selections for vegetarian and vegan diners – at least six new dishes. Cousins said that between the new imported wines on their list, and the new menu items, Napa Valley Grille seeks to be “in the conversation” with other innovative restaurants – I believe they already are. (Photos of the food and wine can be seen on my public Facebook post here.)

The menu (below) and tasting notes were provided, so I limited my commentary on how I liked the wine and how well I felt it paired with the menu, noted with an EB at the end of each course/wine descriptions:

Pairing Menu

1st Course
Oyster with Chipotle Herb Butter.

2016 Scharzhofberger Riesling sparkling wine brut, Saar

Fine citrus and grapefruit aromas, concise animating mineral, racy acidity, fine yeasty notes and elegant perlage.

EB: Chef Spost had made his own chipotle sauce with shallots, parsley, butter = I loved the savory qualities of this dish. The wine was so different for me, I noted a fresh apple cider and yeast that was a nice complement to the oyster.

2nd Course

Fruit Salad

mixed greens, frisée, toasted turmeric pepitas, pears, raspberries,

bubu arare, vanilla bean vinaigrette.

2018 Villa Wolf Pinot Noir Rosé, Pfalz

a true rosé, made with a brief maceration before pressing to extract color. It is light and refreshing, with deliciously bright berry and fruit flavors and a clean, zippy finish.

2017 Franz Keller Vom Löss Pinot Gris, Baden

concentrated grapefruit and lemon flavors that leave a pleasant murmur of citrus zest on midpalate. It finishes on lingering notes of crushed mineral and volcanic ash.

EB: Many of the LA Wine Writers commented that this was the best “fruit salad” they ever had. I loved the vanilla bean in the dressing and the toasted pepitas – crunchy, nutty, sweet and vinegar all working together well. I enjoyed both of the German wines; the Pinot Noir (bright raspberry with a very balanced acidity) and Pinot Gris (apple, perfumy, crisp).

3rd Course

Turmeric-Crusted Tuna

orange-ginger-soy reduction, shaved fennel, black sesame seeds, taro root chips.

2017 Clos des Lunes Lune d’Argent. Sauternes, Bordeaux

70% Sémillon and 30% Sauvignon Blanc. Featuring a mix of pear, tangerine, yellow and green apple flavors, lined with light honeysuckle and fennel hints. Creamy along the edges, and pure and vibrant through the middle.

2017 Scheferkorf Sylvaner, Franken, Germany

Brisk aromas of tangerine and quince gain ripeness and concentration on the palate of this dry but honeyed Silvaner. It’s an easy-drinking, juicy wine with ample yellow-peach flavor and just a hint of mineral complexity.

EB: I was in love with this flavorful tuna, especially with the soy reduction. The Sauterne was drier and less sweet than the usual dessert wine, with creamy apple notes. The Sylvaner, from Germany, had a light but round mouthfeel and lovely peach notes.

4th Course

Colorado Lamb Rack

corn polenta, mint-pomegranate reduction.

2016 August Kesseler, The Daily August, Pinot Noir, Rheingau

Hints of beetroot, black cherry and earth extend from nose to palate in this lusciously ripened Pinot Noir. Full bodied and supple in mouthfeel, it’s fringed by fine, smooth tannins and just a hint of astringency on the finish.

2017 Chateau St Sulpice, Bordeaux Superiore

70% Merlot, 20% Cabernet Sauvignon, 10% Cabernet Franc

In the nose plum, red cherry, menthol, dried herbs, baking spice and oak. On the palate plum, red cherry and baking spice followed by dried herbs and a cedar finish.

2016 Franz Keller Pinot Noir, Baden

The nose suggests whiffs of cherry blossom, graphite, plum and smoke. Black cherry and berry flavors seem delicate initially, but amass concentration and complexity with aeration, building layers of savory earth and tannin.

EB: A lot going on here but let me just start with the Colorado lamb – yes it’s gamier than what you might be used to, but with that it’s also earthier, so having a flavorful meat was perfect for me. Of the three wines I appreciated the Bordeaux but my palate, for a change, leaned toward the two German Pinots, “The Daily August” especially as it had nice dark cherry and what Cousins referred to as a “herbaceous” quality.

5th Course

Australian Wagyu NY Strip Steak

10 oz, green peppercorn-cognac jus.

2010 Goulée by Cos d’Estournel, Medoc

On the nose aromatic ripe cherries, tobacco, coffee and minerals. On the palate rich and full bodied with velvety tannins and a long finish.

EB: Thank you for this course. The meat was cooked perfectly – pan seared with brown butter – and I thoroughly enjoyed it with the Bordeaux, that was all barnyard aromas at first but blew off to reveal nice dark fruit and a slightly sweet finish.

Dessert Course

Chateau Grand Jauga Sauternes, 2015

A lovely mix of aromas and flavors including apricot, honeysuckle, and juicy citrus, plus a streak of minerality. Gracefully balances honeyed sweetness against acidity, and finishes with appealing intensity and length.

EB: This is my idea of dessert after such a filling meal, just bring on one small taste of a luscious dessert wine. This one provided a sweet pineapple, Meyer lemon and a lingering fresh fruit cocktail finish.

Napa Valley Grille

1100 Glendon Avenue, #100

Los Angeles, CA 90024

310-824-3322

https://napavalleygrille.com/our-chef/

https://napavalleygrille.com/

https://www.instagram.com/napavalleygrille/

https://www.facebook.com/NapaValleyGrilleWestwood/

Eight New Masters of Wine Announced — Two from the US in the 2019 “Vintage”

October 12, 2019 by evebushman

London – The Institute of Masters of Wine has announced eight new Masters of Wine, from five different countries.

The new members of the IMW are Julien Boulard MW (PR China), Thomas Curtius MW (Germany), Dominic Farnsworth MW (UK), Lydia Harrison MW (UK), Heidi Mäkinen MW (Finland), Christine Marsiglio MW (UK), Edward Ragg MW (PR China) and Gus Jian Zhu MW (USA).

There are now 390 Masters of Wine, based in 30 countries across the world.

The new MWs have proved their understanding of all aspects of wine by passing the Master of Wine examination, recognised worldwide for its rigour and high standards.

The MW examination consists of three stages and culminates in the submission of a final research paper, an in-depth study on a wine-related topic from any area of the sciences, arts, humanities, or social sciences.

In addition to passing the examination, all MWs are required to sign the MW code of conduct before they are entitled to use the initials MW. The code of conduct requires MWs to act with honesty and integrity and to use every opportunity to share their understanding of wine with others.

There are 14 Masters of Wine in the ‘2019 vintage’, as Edouard Baijot MW (France), Nicholas Jackson MW (USA), Brendan Jansen MW (Australia), Jonas Röjerman MW (Sweden), Harriet Tindal MW (Ireland) and Jonas Tofterup MW (Spain) were announced as MWs in February. They will all be formally welcomed to the IMW at a ceremony in London later this year.

The 2019 crop shows the increasing internationalisation of the IMW. The top six countries where MWs are based around the world are Australia, France, Germany, New Zealand, the UK and the USA.

Meet the new Masters of Wine

Julien Boulard MW (PR China)

Born in Alsace, Julien arrived in China in 2003 after studying Mandarin at university. After completing a master’s degree in international affairs, he worked for five years for a wine importer in Nanning, before setting up his own company Zhulian Wines, specialising in wine education. Unsatisfied with solely mastering an exotic language, he started to study wine and became an accredited educator of the Bordeaux Wine School in China in 2008. He then passed the WSET Diploma in 2012 and embarked on the MW journey in 2013. His fluency in Mandarin, both spoken and written, his reputation on Chinese social media (Weibo and WeChat), his wine knowledge, as well as his experience as a wine educator, enabled him to become a key professional on the Chinese wine scene. He is a judge for various wine competitions in China and Hong Kong and writes sporadically when he manages to find time between teaching, tasting and daughter-caring.

Research paper

Exploring the potential of Marselan production in China.

Thomas Curtius MW (Germany)

Thomas is primarily a specialist in PR, digital communications and business development. He studied communications and economics at the University of Mainz and started his business career as a TV journalist for n-tv, the first news television channel in Germany. Later he moved into the automotive industry and joined the PR department of a premium car manufacturer in Stuttgart, Germany. After various positions in the passenger car division, he took over responsibility for events, trade shows and digital communication within global truck, bus and van communications. He heads a dedicated team which develops and manages communications projects, trade shows and product presentations around the globe. Thomas has also been intensively involved in the wine business for more than two decades. He sees great advantage in bringing his expertise in strategy, change management and digital communication together with his knowledge in wine. He concluded his WSET Diploma in 2010 and is now also a member of the WSET International Alumni Advisory Board. He works as a consultant, teacher and lecturer. He judges in wine competitions, runs wine seminars and masterclasses for professionals and enthusiasts, and writes articles spreading his passion for wine. When not travelling or developing new ideas and concepts in business, Thomas loves to run in the vineyards around his town or work in his garden.

Research paper

Current opportunities and threats for ProWein, Vinexpo, Vinitaly and London Wine Fair: An investigation into ProWein exhibitors’ attitudes towards European wine trade shows.

Dominic Farnsworth MW (UK)

Dominic is a partner at the London law firm Lewis Silkin where he specialises in intellectual property. He is both a solicitor and a trademark attorney and his practice focusses on brand protection, advertising and sport. He acts for a number of businesses in the drinks sector. His interest in wine was sparked by walking past Lay & Wheelers’ shop on the route to school. It was more reminiscent of an antiquarian bookshop than a retail store and the rows of unintelligible labels only added to the mystery. Love of the taste of wine followed and was reinforced by finding that wine had a tendency to be produced in some of the most beautiful parts of the world by interesting people. He followed the WSET route through to the Diploma. Then, setting himself the goal of either climbing Himalayan peaks or passing the MW, he took what he thought was the easier option! He lives in South West London, married with two children, and his other interests include music, travelling and mountains.

Research paper

The threats posed by government regulation to the sale of wine in the United Kingdom.

Lydia Harrison MW (UK)

Lydia was born and lives in London, where she enjoys the diversity of wines available. She started officially in the wine industry after university by joining Majestic Wine where she worked for six years, culminating in the position of senior manager of the Battersea branch. During this time she completed the WSET Level 3 and Diploma with distinction and was awarded several prizes for her exam results: trips to Jerez and the Douro which cemented her love for fortified wines, and the Vintners’ Scholarship for the highest mark in Diploma in the UK trade, which she used to tour New Zealand and its wine regions. She joined WSET School London in 2013 and teaches all levels of WSET wine qualifications, specialising in Bordeaux, fortified wines and tasting technique at Diploma level. She also organises an eclectic programme of evening tasting events and is a Bordeaux Ambassador for the Conseil Interprofessionnel du Vin de Bordeaux (CIVB).

Research paper

Online wine education – comparing motivations, satisfactions and outcomes of online vs. classroom students.

Heidi Mäkinen MW (Finland)

Heidi currently works in Helsinki as a wine ambassador for a Finnish wine importing company where her main tasks are on-trade wine education and portfolio development. At first, she studied theatre and drama research at university, yet after gaining her bachelor of arts she followed her bigger passion to work in hospitality and to learn more about wine. Before her current job she worked for 12 years on the restaurant floor, both in her native Finland and the UK. With her international work experience and knowledge gained from her success in national and international sommelier competitions she continues to help and mentor other professionals to develop themselves within the industry. Passionate and excited about food, wine and travel, Heidi is always looking at new opportunities to explore the world.

Research paper

A critical assessment of Finnish on-trade wine education – satisfaction levels and opportunities for development and improvement.

Christine Marsiglio MW (UK)

Christine is a Canadian residing in London, where she is a wine educator and programme manager at WSET School London, and mum to a three-year-old and a one-year-old. She recently contributed to the development of materials for the newly released WSET Diploma and teaches all WSET levels. Before discovering her love of wine education, Christine was tastings executive at Decanter where she ran panel tastings and helped organise the Decanter World Wine Awards. During the course of her MW and WSET Diploma studies, Christine was awarded scholarships from the Family of Twelve, Freixenet, and the Derouet Jameson Memorial Foundation. She holds an MSc in oenology and viticulture from École Supérieure d’Agriculture d’Angers, France, where her thesis focussed on the early detection of Brettanomyces in wineries. She also holds a BSc in chemistry and biology from the University of Alberta in Canada. Christine is a keen long-distance runner, cook, and traveller.

Research paper

The sensory effects of different lactic acid bacteria on wine.

Edward Ragg MW (PR China)

Edward co-founded Dragon Phoenix Wine Consulting in Beijing with his wife and partner Fongyee Walker MW in 2007. Having read English at Oxford University, Edward began blind-tasting at Cambridge whilst writing a Ph.D. on American poet and Burgundy tippler Wallace Stevens. A former captain and coach of the Cambridge blind-tasting team, Edward co-wrote and revises regularly the Cambridge University Guide to Blind-Tasting. He has also published widely in international wine magazines, literary journals and has authored three collections of poetry. Formerly a Professor at Tsinghua University (2007-2017), he completed his WSET Diploma in 2012 and began the MW study programme in 2015. Together with Fongyee, he is the other authorised tutor of the WSET Diploma in mainland China. Edward also has judging experience, serving as guest international judge for the McLaren Vale Wine Show (2012) and Perth Royal Wine Show (2019), as well as judging in Chinese competitions. He is keen to expand his international judging experience and also make wine in future.

Research paper

Portfolio management strategies of major Chinese wine importers: an analysis of the evolving mainland Chinese import market 2008-2018.

Gus Jian Zhu MW (USA)

Gus has become a seasoned wine educator under the tutelage of Fongyee Walker MW and Edward Ragg MW, the co-founders of Dragon Phoenix Wine Consulting. He has combined his wine education resulting in an MSc in viticulture and enology from UC Davis, with practical winemaking experience at Napa Valley’s Cakebread Cellars, and hospitality and sales experience at the Hall Winery in Napa. Gus’ commitment to the academic field of wine is evidenced by his MW research paper about the sensory science of wine; and by co-authoring a review paper, A Quarter Century of Wine Pigment Discovery, published in the Journal of Food and Agriculture. Gus provides education and consulting services at Gus Zhu Wine Consulting. He works as an international consultant on wine education and is committed to sharing his knowledge as a certified educator for all levels of WSET qualifications in wines. Gus shares his expertise with global WSET Diploma candidates in the online classroom and as a guest lecturer at the Dragon Phoenix in Beijing and Napa Valley Wine Academy.

Research paper

The impact of acidity adjustments on the sensory perception of a Californian Chardonnay.

The Institute of Masters of Wine (IMW) is a membership organisation with an unsurpassed international reputation. Its Members – the Masters of Wine (MWs) – hold the most respected title in the world of wine. The IMW promotes excellence, interaction and learning across all sectors of the global wine community. MWs have proved their understanding of all aspects of wine by passing the MW examination, recognised worldwide for its rigour and high standards. In addition to passing the examination, MWs are required to sign the code of conduct before they are entitled to use the initials MW. The code of conduct requires MWs to act with honesty and integrity, and use every opportunity to share their understanding of wine with others. There are currently 390 Masters of Wine today, working in 30 countries. The membership encompasses winemakers, buyers, journalists, shippers, business owners, consultants, academics, and wine educators. There were 359 students in the MW study programme from over 45 countries.

Ninth Taste Of Brews Long Beach Announces “Craft Championship Challenge”

August 14, 2019 by evebushman

LONG BEACH, Calif. (PRWEB) – The unique tasting event celebrates its ninth anniversary at the 12-acre, ocean-front peninsula with dozens of craft breweries and select hard ciders, seltzers and kombucha; an amazing mix that includes world-class brands, younger breweries and startups. Foodies can choose from among a variety of options including Gluten-free, Organic and Vegan provided by a diverse selection of mobile restaurants. Live musical entertainment includes the Tom Cats from Riverside and Long Beach’s own Manuel the Band, each performing in different areas of the venue.

Taste of Brews’ features high profile names like Bootleggers (Fullerton), Lagunitas (Petaluma), Ballast Point (San Diego), Sierra Nevada (Chico) and Golden Road (Los Angeles) positioned among younger breweries like Four Sons (Huntington Beach), Concrete Jungle (Ventura), Pacific Plate (Monrovia), Calidad (Los Angeles) and Chihuahua (Newport Beach). Local fan favorites include Common Space, Ten Mile, Rock Bottom, Beachwood, Belmont, Steady, Trademark, Scholb, Liberation, Timeless Pints, Ximix, Hog Canyon, House, Phantom Carriage and Hop Saint.

Other participants include Speakeasy (San Francisco), Guinness (Ireland), All-American (Anaheim), Angry Horse (Montebello), Newcastle Brown Ale (UK), Seekout Seltzer (Oregon), SLO (San Luis Obispo), No Clue (Rancho Cucamonga), Hop Valley (Oregon), 2 Towns Ciderhouse (Oregon), Pacific Plate (Monrovia) and Pizza Port (Carlsbad). Also featured are Boochcraft (Chula Vista), Estrella Jalisco (Mexico), Saint Archer (San Diego), Bocanegra (Mexico), Inquisitors (Los Angeles), Firestone Walker (Paso Robles), Stereo (Placentia), Mike’s Hard Lemonade (Canada), Phantom Carriage (Carson), Santa Ana River (Santa Ana), Rev (Covina), Divine Science (Anaheim), ABK (Germany), Ska (Colorado) and White Claw (Canada) among others.

A hallmark of Taste of Brews, the long-running festival features a number of brands and styles that are new to the marketplace and not yet carried in major retailers. These emerging breweries go head-to-head against established regional and national brands, providing attendees a truly unique tasting experience. The excitement will only be heightened with the all-new, friendly competition. A complete list of participants is located at http://tasteofbrews.com/lbtob.html.

“Taste of Brews is one of the few tasting events where I can try craft brews that I can’t find at Bevmo or Total Wine,” said Carrie Pennington of Torrance, a frequent attendee. “I also can sample larger regional and national brands at the same time. It’s a win-win for attendees.”

Gourmet food trucks include the Green Truck, Bison Burger, Tropic Truck, Middle Feast, Pinch of Flavor, Fettes Schwein, BBQ Smokehouse, Ralph & Riches and Canvas Truck, providing attendees with the largest selection of healthy eating options to date. An extensive recycling program will be in place—all food vendors are required to use environmentally friendly packaging and utensils.

Staged near the Aquarium of the Pacific and across from the iconic Queen Mary, Taste of Brews Long Beach has become a “must do” festival for craft breweries and aficionados alike. The event prides itself on delivering a quality tasting experience; focusing on craft beer and not superfluous activities that do little to enhance or showcase participating breweries.

Taste of Brews’ adheres to strict guidelines including providing sufficient breweries and representatives to speak with the public (in many cases, the brewers themselves), quality portable toilets and multiple food options per attendee, thereby cutting down on unnecessary wait times. A veteran staff provides move-in and out assistance for vendors, ongoing trash and recyclable removal and constant ice replenishment to maintain optimal beer temperature.

The festival employs more licensed/bonded security than similar events, a professional medical (EMS) staff and plenty of free drinking water provided by Essentia Water. Taste of Brews’ prides itself on consistently delivering a first-class tasting environment for breweries and genuine craft beer enthusiasts therefore no tickets are sold via discount sites ensuring an upscale audience of craft beer devotees.

The brewery, cidery, seltzer or kombucha that wins the inaugural Craft Championship Challenge will receive a host of perks as the reigning champion during the 10th Annual Taste of Brews in 2020. Benefits include first choice on positioning, “Super VIP” service throughout the event and priority move-out. In addition to yearlong bragging rights, heading into TOB, the champ will receive prominent logo placement on the Taste of Brews’ website, heightened promotional efforts and more.

Taste of Brews’ online-only pricing starts at $40.00 for the 4-hour session (noon to 4pm) and $30.00 for the 3-hour session (1pm to 4pm) which includes unlimited beer tastes, plenty of free drinking water, food samples, access to food trucks and live entertainment. Prices are due to increase in mid-July and they will be higher at the door. Purchasers of four-hour passes may enter the park early ensuring no wasted time standing in long lines outside the venue.

All attendees must be 21 or older and no children or pets are allowed; apologies but this includes strollers and babies.

Shoreline Aquatic Park AKA Lighthouse Park is located at 200 Aquarium Way in Long Beach. Parking is available at the Pike Parking Structure located at 65 Cedar Ave. for an additional fee. Proceeds benefit the Long Beach Marine Institute and Make-A-Wish OC-IE, both 501(C)(3) non-profits.

A limited number of brewery and vendor spaces remain available. Please contact brewmaster(at)tasteofbrews.com or call (714) 375-1132.

Fans can follow along at Facebook: https://www.facebook.com/tasteofbrews/
Instagram: https://www.instagram.com/tasteofbrews/
Twitter: https://twitter.com/TasteofBrews
YouTube: https://youtu.be/7kMx16RaBRI

FLXcursion International Riesling Expo Coming in July

June 24, 2019 by evebushman

Geneva, NY – From July 21-23, over 150 leading winemakers, writers, sommeliers, and industry professionals from across the vinous world will be in the Finger Lakes for the FLXcursion International Riesling Expo. The Grand Tasting marks the opening event to kickoff the conference. The tasting will take place on the lakefront in Geneva, NY and tickets are now available. Winemakers and principals representing over 30 producers from cool climate regions around the world (Germany, Austria, US, Canada, Australia, and more) will be presenting their portfolios.

“Never before have so many wines and winemakers been on hand for tasting in our region, we can’t wait to share this experience with our local community ” says Co-chair of FLXcursion, Kelby Russell. Russell is the Winemaker at Red Newt Cellars on Seneca Lake.

“The Finger Lakes Region is ready to host the wine community on a scale of this size and the Grand Tasting is an incredible opportunity for wine enthusiasts to taste with winemakers and principals from many noted producers,” says Oskar Bynke, Co-chair of the FLXcursion and Co-owner of Hermann J. Wiemer Vineyard and Standing Stone Vineyards on Seneca Lake.

Tickets to the Grand Tasting are $60 and include the tasting from 3:00 p.m. to 6:00 p.m., hors d’oeuvres, and a souvenir glass. A select number of VIP tickets will be available for $100.

For more information visit flxcursion.com.