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.

Vintage Eve Circa 6/2018: Henry Wine Group’s TASTE THE WORLD 2018

January 5, 2021 by evebushman

A grand tasting showcasing the Wines and Spirits of The Henry Wine Group. Over 300 producers from around the world…the owners…people behind the scenes…

This is not the first time I’ve been to the grand Taste of the World event put on by the Henry Wine Group. I got wind of it a few years ago when my contributing editor and VP Michael Perlis attended. Soon we both were attending, and eventually, as I learned my way around we agreed: I would cover the spirits and Michael would cover the wines. As the wineries have a larger presence you may agree that Michael got the better gig, but as he has to write about it all, I’d say I got the best deal. LOL.

Henry Wine Group now uses the name Winebow.

Fun Factoids: Within 30 minutes of tasting and spitting out…my lips got numb. Kind of a new phenomenon for me. With wine your teeth and tongue get more stained in tasting and spitting than in drinking alone. In both instances you don’t swallow. You usually don’t swirl some spirits (in one class I learned that swirling “makes an angry scotch angrier”) but you do smell, then taste, hold in your mouth to let it do its thing, expectorate it all, pour out any remainder in the tasting glass and then rinse your glass with water if changing spirits. (This is a good time to drink some water too.) Even with all that, I did not make it through all of the spirits in the tasting lineup. I purposely skipped any I had had before as well as many in the last couple of tables as palate fatigue (tongue now numb) had set in. So if you are a rum, tequila or Absinthe lover (I’m an Absinthe lover for anyone making the perfect Sazerac) you can stop reading now, and please accept my apologies!

What I Tasted (if you just want photo coverage go here for three grids)

Osco Oakland Spirits Company, Glasshouse brandy – think Vodka flavored like the botanicals found in Gin, and then some – I enjoyed the Spicy Chinese Mint, Marjoram, Trade Winds (yes, salty air and the sea were an inspiration) and Shiso (as in the savory Umami in Japanese foods).

Rough Rider Double Cask Rye Bourbon, Three Barrel Rye, Cask Strength Straight Bourbon and Cask Strength Rye.

Pine Barrens Barrel Aged Gin (barrels held single malt whisky prior to the gin) and American Single Malt Whiskey.

Del Professore Vermouth Blanco and Vermouth Rosso. Both had amazing flavors and made me think of the past, where people sipped Vermouth on its own, over ice, in a little glass. I think this is a trend we could see again – especially with these Vermouths. The distillery was founded in Italy in the late 1800s.

Sibona Grappa Riserva, Port Wood Finish.

POLI Dal 1898 Grappaioli, Cleopatra and Sarpa – all excellent Grappas.

Bache Gabrielsen VSOP and XO Cognac (The XO was to die for)

Spirit Works Distillery – the entire lineup – Vodka, Gin, Barrel Gin, Straight Wheat Whiskey, Straight Rye Whiskey and a surprise: Sloe Gin made from macerated Sloe berries (think of a small round berry, blackberry in color, and adding both color and sweetness to Gin. Read more here) which was great alone but would also lend itself well in a cocktail.

Tullibardine Single Malt Whisky: both The Murray and the 25 year old. There were three others I tasted that were all less than 10 years old, none with an age on the label, but tasty just the same so keep an eye peeled for those: 225 Sauterne Finish, 228 Burgundy Finish and Sovereign finished in ex-Bourbon barrels.

Meletti Liqueurs I’d had before but the family member that I had met years before had returned, so I dove in to taste a few of their newer liqueurs: 1870 Bitter Aperitivo, Anisette and Dry Anisetta. All excellent!

And that, as they say, is all she wrote.

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, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Discovering Montemar Again, and Probably Again and Again?

August 28, 2020 by evebushman

I remember tasting Montemar wines at past Wine in the Pines events, and that a few friends were in love with their wines, especially their Pinot Noirs. When my #LAWineWriters group planned a trip to Lompoc I looked around to see who else I would like to visit, and remembered that Montemar was there. Besides Pinot they are also known for Rhônes – GSM blends and Syrah – as well as Sangiovese, Cabernet Sauvignon, Petit Verdot, Chardonnay, Rose, Viognier, Grappa and more.

When I met up with owner Caryn Arrowood she gave me their wine list, and whew, there was a lot to choose from. (For a writer, who of course has to spit everything, I limited myself to varietals that I normally appreciate.) Caryn commented that they make “too many” of a lot of varietals. They do indeed, lucky us.

But before we got to tasting Caryn showed me their life-size chalkboard where visitors could write down their goals (sadly Caryn’s husband Steve had his life’s goals written there before he passed away due to cancer), organic garden (Caryn offered that we take anything we like home with us), their sandy beach (yes, you read that right), large paintings of popular musicians one of their club members had done and plenty of well-spaced seating areas. Now, I grew thirsty to taste.

Tasting

The first wine we tasted, Caryn’s favorite and mine now as well, was their 2018 Grenache Blanc with delightful notes of fresh pineapple and fruit cocktail. Next up, a 2014 Sangiovese from Stolpman Vineyard, proved once again how great the Stolpman Vineyards are, and how a great winemaker can do great things with it. It had a beautiful nose filled with light red fruit, spice and brambles. Another wine with great fruit and spice, as well as mushrooms and violets, was the 2014 Grenache, I was now three for three in finding favorites at Montemar.

A dark, earthy, spicy wine with great balance, their 2014 GSM was the ticket. This rendition had 50% Syrah, 25% Grenache and 25% Mourvedre. A 2013 Syrah, Thompson Vineyard, had me at a “hello blueberry” youthful taste for a 2013, that also had a bright mint and some red earth notes to it.

Next up was their 2012 Syrah EBA (Extended Barrel Aged) from the Watchhill Vineyard. This wine has 12 more months in barrel, for a total of 30 months, before bottling. Caryn commented that this was “a good vineyard” for them. I got lots of red jammy fruit, pepper, crushed leaves, with a long tannic finish. Another favorite that lingered in my mind for a long time after tasting. Our final wine was a 2015 Petite Verdot from Happy Canyon. It was dark, dusty, with lots of great fruit and the most perfumed bouquet.

Note: Though Steve had been the winemaker for all of the wines we tasted, we learned that their son Kyle Arrowood, who Caryn said had been “a garage winemaker since he was a kid”, had taken up the helm. I look forward to returning and tasting Kyle’s vintages. The Arrowoods have long-time contracts with many vineyards where they can “control the fruit”, and I expect that to continue for many years to come.

Montemar Wines

1501 E. Chestnut Ct., STE E. Lompoc.

805-735-5000

https://www.montemarwinery.com/

https://www.facebook.com/Montemarwines/

https://www.montemarwinery.com/reopening.html

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.

Acme Hospitality Introduces Pearl Social, Santa Barbara’s Most Innovative Cocktail Lounge

November 14, 2019 by evebushman

Santa Barbara, California – Acme Hospitality introduces Pearl Social, an intimate cocktail and music bar opened to the public on November 1, 2019. The bar is located at 131 Anacapa Street in Santa Barbara in Suite B, located between The Lark and Helena Avenue Bakery.

Pearl Social is a nod to the celebrated first lady of Santa Barbara, Pearl Chase, a community activist who worked tirelessly on the historic preservation and beautification of the popular coastal city. Pearl Chase was an intelligent and courageous woman who deeply loved her adopted hometown of Santa Barbara and spent her life committed to bettering it. Pearl Social is intended to be a place of connection for the community to come together in a social and convivial atmosphere.

The cocktail program is led by Gavin Koehn, a Santa Barbara local and long-time Acme alumnus. Starting his career in hospitality as a server at The Lark, Gavin quickly established himself as a cocktail prodigy and moved on to lead the beverage program at sister restaurant Loquita. A participating U.S.A. finalist in the Mediterranean Inspirations global cocktail competition held in Ibiza, Spain, Gavin brings his passion for Old World cocktails with modern twists to Pearl Social. The eclectic cocktail menu has five cocktail classics; Not So Classic; Rule Breakers; Are they Martinis; Communal Consumption; and B. Anthony Approved non-alcoholic drinks. Samples include the Dry Appletini with Calvados, Pineau de Charentes, Dry French Vermouth and London Dry Gin; an absinthe-laced twist on the ever-popular espresso martini; The Unheard Melody features Blanche Armagnac, mezcal, blueberry-infused grappa, lemon, pineapple and basil. Communal Consumption selections offer librations served in vintage punchbowls to share, sure to please couples on a night out.

Enter Pearl Social’s intimate space, designed by Doug Washington and Kim Calabrigo of August Studio, located in the heart of Santa Barbara’s popular Funk Zone. Washington is an integral part of the Acme family, responsible for the design of all of its successful concepts. The design of Pearl Social is inspired by the 1930s-1950s transatlantic urban social clubs of the United States and Europe. Influenced by the Mediterranean climate, gorgeous Pacific coastline and lush flora of Santa Barbara, Pearl Social is illuminated by tranquil hues of deep blue, green and soft pink. The custom overhead chandeliers, originally designed by Washington, are reinterpretations of lights that hang in New York City’s Grand Central Station. Deep blue walls encapsulate the space creating a romantic and luxurious vibe. Emerald green tile provides the backdrop for the custom-built back bar built by Alan Lockwood, bordered in front with Calacatta Luccia quartz. Mid-century style leather sofas atop vintage Persian rugs, soft rose-colored velvet chairs and low-slung conversation areas create the perfect opportunity for connection. A nature-inspired mural saturates the space with intense color and energy while the intimate patio provides a cozy place to circle up. Pearl Social is designed for relaxing, settling in and connecting with friends.

Acme Wine Director Hayden Felice is credited for development of the wine program at Pearl Social. By-the-glass wine selections are small but focused, with an emphasis on sustainable farming practices and natural winemaking processes featuring both Old World and local winemakers that produce the finest wine worldwide. Similar to the by-the-glass list, the bottle list selections have substantial breadth. The numerous fans of Pearl Social’s previous incarnation, Les Marchands, can find selections from the extensive wine list from the beloved wine shop on Pearl Social’s list and at The Lark restaurant. All four of the Les Marchands Wine Clubs continue to be offered online.

The service team is led by Kacey House, also General Manager for The Lark, who is committed to delivering the warm and gracious hospitality that all Acme concepts are known for.

Award-winning Chef Jason Paluska from The Lark designed a complementary menu of snacks for Pearl Social. As the original chef for The Lark, Jason has garnered numerous awards and international recognition for his Central Coast inspired, seasonal, locally sourced, and scratch-made menu. His small bites menu at Pearl Social includes a choice of West Coast Oysters with Foraged Pink Peppercorn and Sea Bean Mignonette as well as Malt Vinegar Potato Chips with Smoked Trout Roe Dip. Some larger format dishes include a Golden Beet Tartine with French Butter Pear, Burrata, and Crispy Sage, as well as a Dry-Aged Beef Burger Paired with Green Peppercorn Aioli, Jasper Hill Aged Cheddar and Pickled Red Onion, served on a Helena Avenue Brioche Bun.

Live and recorded music is planned as a regular feature of Pearl Social featuring jazz, blues, folk, rock, acoustic instrumental and vocal performances as well as DJs spinning favorite tunes.

Pearl Social is open nightly from 5:00 p.m. – 11 p.m. Sunday – Thursday and 5:00 p.m. – midnight on Friday and Saturday.

ABOUT ACME HOSPITALITY:

Acme Hospitality owns and operates an innovative collection of boutique food and beverage concepts in the heart of Santa Barbara, California’s Funk Zone. The group has earned numerous awards and accolades for its many concepts. Recognition includes “America’s Top 100 Wine Restaurants” from Wine Enthusiast for both The Lark and Les Marchands; “36 Hours in Santa Barbara” by the New York Times for Loquita; Travel + Leisure; “Top 100 Hot Spot Restaurants in America” by OpenTable for The Lark; “10 Hottest Restaurants in Santa Barbara” by Zagat for Lucky Penny; and “10 Best New Restaurants by U.S.A.Today for Loquita, and Los Angeles magazine; Food & Wine for The Lark, Loquita, Santa Barbara Wine Collective, Tyger Tyger and Monkeyshine. Acme Hospitality is dedicated to delivering outstanding food, wine, cocktails, service and beautiful interiors to the Santa Barbara community and visitors to the American Riviera from around the globe.

PEARL SOCIAL

131 Anacapa Street, Ste. B, Santa Barbara, California 93101

(between The Lark and Helena Avenue Bakery)

805.284.0380

info@pearlsocialsb.com

For more information, the public can visit: www.pearlsocialsb.com

Follow PEARL SOCIAL:

Facebook: www.facebook.com/pearlsocialsb.com

Twitter & Instagram: @pearlsocialsb

For information on the ACME HOSPITALITY visit: www.acmehospitality.com

Fall in Love At These Eight Special Date Spots This Spring

April 29, 2019 by evebushman

Bone Kettle:

Old Town Pasadena has welcomed Bone Kettle with open arms as brothers and Partners Eric Tjahyadi and Executive Chef Erwin Tjahyadi have transformed beloved Indonesian dishes into a modern dining experience that ignites the taste buds, creating a very unique and special place for Date Night. Guests can enjoy Executive Chef Erwin Tjahyadi’s homemade Bone Broth, using time-honored cooking techniques and fresh, ingredients reflective of Southeast Asian traditions, is made by boiling beef for 36 hours in filtered water with onions, garlic, ginger and a specific to Bone Kettle mix of dried spices; the Oxtail Dumplings made with oxtail, seasonal mushrooms, leeks, San Bai Su, or the Spicy Papaya Salad prepared with green papaya, mangoes, tomatoes, chili, cilantro, green beans, peanuts, and bay scallops adding just the right amount of zest for the perfect night. The sharable plates and unique desserts, along with Bone Kettle’s specially curated Wine, Sake and Beer List, will nourish your mind, body and soul, making this your new go-to Date Night spot!

Bone Kettle is open for Dinner every Monday through Sunday from 5:30 pm to 9:30 pm; 67 North Raymond Avenue, Pasadena, CA 91103: 626.795.5702; www.BoneKettle.com

Casita Del Campo:

Legendary Casita Del Campo celebrating 57 years in Silverlake is colorful, artistic and the perfect setting for a Date Night in a cozy booth or in the Chimney Room by the fireplace. Delicious Fresh Fruit Margaritas, such as the Strawberry and Pomegranate Margaritas made with fresh lime juice, triple sec and tequila are the perfect treat to get you in the mood. Homemade Mexican fare like the Casita’s Special; six delicious crispy mini tortillas topped with chicken, beef, beans, jack cheese, sour cream, and fresh guacamole, served with chopped tomatoes and peppers is served to share; the cheesy Enchiladas are prepared with a choice of protein or can be served vegan with a light tomatillo sauce, and the Mahi Mahi is grilled and topped with red bell peppers, onions, cilantro, tomatoes and is served with white rice, black beans, and plantains made with love and perfect to enjoy over conversation. Casita Del Campo’s atmosphere will take your Date Night to the next level, not to mention, the music will bring just the right amount of fun to spice up any night!

Casita Del Campo is open every Sunday through Wednesday from 11:00 am to 11:00 pm, every Thursday from 11:00 am to 12:00 Midnight, and every Friday and Saturday from 11:00 am to 2:00 am; 1920 Hyperion Avenue, Los Angeles, CA 90027; 323.662.4255; www.CasitadelCampo.net

Celestino, Photo Credit: acuna-hansen

Celestino Ristorante:

A true Pasadena staple, Celestino Ristorante, is the epitome of where to go to impress a date. The perfect combination of Old School flare with just the right amount of Pasadena sophistication, this Drago establishment has you covered with delectable Wines from Italy, as well as authentic and highly regarded Italian cuisine from Owner and Executive Chef Calogero Drago. Whether you begin with the Prosciutto & Melon or the Jumbo Scallops, be sure to also enjoy one of Celestino Ristorante’s Homemade Pastas like the Spaghetti Alla Vongole, spaghetti with clams, or go for the delightful Risotti Porcini e Mascarpone, risotto with porcini mushrooms and Mascarpone cheese, and do not forget to leave room for the Cannoli and an Italian Grappa to make this Date Night one for the books!

Celestino Ristorante is open for Dinner every Monday through Thursday from 5:30 pm to 10:30 pm, every Friday from 5:30 pm to 11:00 pm, every Saturday from 5:00 pm to 11:00 pm, and every Sunday from 5:00 pm to 9:45 pm; 141 South Lake Avenue, Pasadena, CA 91101; 626.795.4006; www.CelestinoPasadena.com

Culina & Vinoteca: Four Seasons Hotel Los Angeles at Beverly Hills

Make it a night in Beverly Hills and impress your special date with a modern Tuscan meal from Chef de Cuisine Luca Moriconi at Culina & Vinoteca located in the Four Seasons Hotel Los Angeles at Beverly Hills. Chef Luca will take you on an Italian getaway through his masterpieces beginning with the Antipasti with choices such as the Cozze al Prosecco comprised of black mussels, Prosecco, garlic, tomato, parsley and grilled ciabatta to ignite the fire on this “Buona Notte.” Continue to impress with an assortment of house-made pasta, such as the understatedly refined Gnocchi alla Sorrentina prepared with San Marzano tomatoes, basil, and buffalo mozzarella, or the robust Tortellini Lucchesi served with roasted beef and prosciutto stuffed pasta, thyme, and braised beef sugo. Continuing on to the Secondi, where Chef Luca offers a multitude of proteins from the land and sea, such as the Baccala Ripassato, a dish that centers on fried and braised salted cod filets in an escarole and leek stew with San Marzano tomatoes, shallots and garlic, or the Cinghiale in Umido con Polenta prepared with braised wild boar, polenta Gialla, black olives, Piave Vecchio, and Taggiasca olives. Finally, indulge your date and your inner cheesemonger by enjoying the Quattro Formaggi with mozzarella, Gorgonzola, Pecorino, Taleggio, and San Marzano tomatoes. All of these unique and addictive dishes pair perfectly with the incredible and worldly wine selection that Culina & Vinoteca offers, making this Beverly Hills meets an Italian dream night very real.

Culina & Vinoteca is open for Dinner every Sunday through Wednesday from 6:00 pm to 10:30 pm, and every Thursday through Saturday from 6:00 pm to 11:00 pm; 300 South Doheny Drive, Los Angeles, CA 90048; 310.860.4000; www.CulinaRestaurant.com

HATCH Yakitori + Bar:

Make it a yakitori night and opt for a modern izakaya experience that celebrates creativity and quality at HATCH Yakitori + Bar in Downtown’s Financial District. Partner and Executive Chef Daniel Shemtob brings a fresh take on Japanese cuisine to excite and make Date Night memorable in more ways than one. Dive into dinner with your date and try the unique and zestful Beef Tongue Gyoza, a slow braised beef tongue with herbs and special XO sauce, or get cheeky and cuddly over an order of a Half Dozen Oysters, prepared Chilled, Grilled or Fried. HATCH Yakitori + Bar’s signature Sticks are also a must try with choices like the Organic Jidori Chicken Heart, Chicken Breast and Shiso or Seared Ahi Belly among many other incredible pairings! Date Night should be lavish just like the sharable Half Maine Lobster with house pickles, micro cilantro, key lime, tomato, Japanese chili sauce and onigiri rice, or savor the 18 Day Aged Rib Eye, Aspen Ridge beef steak, wasabi mash, potato three ways, and mustard tare. Cocktails are the perfect accompaniment to this Date Night adventure with the Matcha Highball made with Iwai whisky, coconut lemongrass Nigori, lemon juice, honey syrup and matcha powder, or the For Goodness “Sake” prepared with dry sake, Tito’s vodka, lychee juice and pear syrup. Finally, to end the perfect evening savor the sweetness with the Yuzu Panna Cotta made with yuzu kosho, pickled pear and honey dust. HATCH Yakitori + Bar will soon become a regular Date Night for you and your sweetheart!

HATCH Yakitori + Bar is open for Dinner every Monday through Thursday from 5:00 pm to 10:00 pm, every Friday from 5:00 pm to 11:00 pm, and every Saturday through Sunday from 6:00 pm to 11:00 pm; 700 West 7^th Street, Suite G600, Los Angeles, CA 90017; 213.282.9070; www.HatchYakitori.com

Mi Piace:

Head to an Old Town Pasadena classic, Mi Piace, where modern Italian cuisine takes reign in this contemporary, yet homey establishment. The food will delight so take your time and start the evening off with the Escargot, prepared with imported Burgundy Escargot baked with Pernod liqueur, garlic, shallots, fresh parsley and herb butter, served with grilled Ciabatta crostini, or opt for the Cozze con Chorizo, steamed Prince Edward Island black mussels topped with Pamplona Spanish Chorizo, cherry tomatoes and lobster cream sauce. Continue the extravagance with the Osso Bucco di Vitello to share, a 16-ounce slow braised veal shank served with mushroom risotto, or try one of the handmade pastas such as the Pork Ragu Papperdelle made with a slow-braised Moroccan spiced pork ragu and topped with homemade lemon zest ricotta and a touch of Fleur de sel. The Cocktails are not to be forgotten with the sweet and savory Oi’Pas, made with vodka, St. Germaine, strawberry preserves, rose orgeat and fresh lemon juice. Just when you think the night could not be going any better, end an evening of Italian fun with a Chocolate Soup, Mi Piace’s signature bittersweet Belgian flourless chocolate soufflé served with a side of Chantilly cream. Vita Amorosa!

Mi Piace is open every Monday through Thursday 11:00 am to 11:00 pm, every Friday from 11:00 am to 12:00 midnight, every Saturday from 8:00 am to 12:00 midnight and every Sunday from 8:00 am to 11:00 pm; 25 East Colorado Boulevard, Pasadena, CA 91105; 626.795.3131; www.MiPiace.com

Preux & Proper:

Bringing Southern hospitality to Los Angeles, Owner Joshua Kopel and Executive Chef Sammy Monsour have created a heavenly haven right in the middle of Downtown Los Angeles, which includes two open window dining areas and a beautiful and lively bar. Start this Southern adventure off with the Chicken Liver Pate with Knob Creek whiskey, bacon fat, house piccalilli relish, creole mustard seeds, served with a baguette, or the tasty Squash Blossom Chile Relleno prepared with Humboldt fog, midnight bean succotash, cornmeal crust, and pumpkin seed mole. Preux & Proper also offers sharable Southern plates such as their signature Dungeness Crab Hushpuppies made with house-bourbon barrel-aged green hot sauce, boil spice and charred poblano butter, or make the night really authentic with the Cast Iron Seafood Gumbo Pot served with Louisiana crawfish, tiger prawns, Willapa Bay oysters, PEI mussels, rice and tobacco leeks. Delight and sip on Beverage Director Kassady Wiggins’ Handcrafted Cocktails such as the classic P&P Old Fashioned – 110 Proof, P&P Makers Mark, organic cane sugar and bitters. Laughing over cocktails and savoring Southern fare is truly all you need for a great date, but do not forget to finish off this perfect Date Night with Preux & Proper’s famous Beignets for that final touch of sweetness!

The Preux & Proper Dining Hall is open for Dinner every Thursday from 6:00 pm to 12:00 Midnight, every Friday and Saturday from 5:30 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm. The Preux & Proper Barroom is open every Monday and Tuesday from 4:00 pm to 10:00 pm, every Wednesday through Saturday from 4:00 pm to 12:00 Midnight, and every Sunday from 4:00 pm to 9:00 pm; 840 South Spring Street, Los Angeles, CA 90015; 213.896.0090; www.PruexandProper.com

The Raymond 1886:

For over 40 years, the iconic Craftsman Cottage that is The Raymond 1886 has been delighting diners with both its delicious dishes and refined Old-World charm. There are three beautiful patios; the South Patio with an especially cozy fireplace; the Main Dining Patio, and the Wisteria Patio that each offer a perfect dining experience for a lovely Date Night. Soft lighting, warm flames and a delicious new menu from new Executive Chef Jon Hung include Micro Farmed Oysters with champagne mignonette; Roasted Chicken with creamy truffle polenta, Maitake mushrooms, fried capers and preserved lemons, or the house favorite Strozzapreti prepared with a short rib ragu and citrus gremolata. Executive Chef Hung’s real-life and professional partner new Pastry Chef Alexa Clark could not be any sweeter and her Peanut Butter Mousse with Nutella cremeux, honeycomb, cinnamon condensed milk and lime gel is an absolute must. Any selection from the mouthwatering new menu will pair perfectly with one of 1886’s Handcrafted Cocktails, so try The Forbidden Peach prepared with Cognac, peach purée, peach bitters and rosemary simple syrup, or sip and savor a special selection from the Wine List, making for one truly memorable Date Night at The Raymond 1886 in Pasadena!

The Raymond 1886 is open for Dinner every Tuesday through Sunday from 5:30 to 10:00 pm. 1886 is open every Tuesday through Thursday from 11:30 am to 12:00 Midnight, every Friday and Saturday from 11:30 am to 2:00 am, and on Sunday from 11:30 am to 12:00 Midnight; 1250 South Fair Oaks Avenue, Pasadena, CA 91105; 626.441.3136; www.TheRaymond.com

Five-Star Hotel on Historic Via Giulia Offers Private ‘Liquor Room’ with Rare Collection of Distilled Spirits

November 29, 2018 by evebushman

Rome, Italy – Inside the D.O.M Hotel Roma, an elegantly modern hotel in a 17^th century palazzo near the Tiber River with 18 guest rooms and suites and restaurant, another surprise awaits: the exclusive Liquor Room, with a far-ranging private collection of distilled spirits from around the world and the first of its kind in Italy.

The refined interior of the spirited space, curated by Italian architect Antonio Girardi, reflects a “modern meets classic” interpretation of Rome’s finest aristocratic homes. Hand-crafted furniture and original artworks create a comfortably elegant space in which to peruse the 33-page menu of the Liquor Room’s Distilleries Collection and then suitably appreciate the selected spirits.

“We are pleased to offer our guests one of the world’s finest private collections of distilled spirits in an inviting space designed to enhance tasting and convivial relaxation. Our Liquor Room menu features hand-selected Whiskys, Rums, Tequila, Mescal and Cachaça, Cognac, Bas-Armagnac and Calvados, Porto and Brandy, Grappa, Fruit Distilles, Vodka, Gin, Genever, Vermouth, Saké and Schochu,” said Matteo Fornasier, Hotel Manager.

“The collection was curated by the owners of Rome’s Enoteca Achilli al Parlamento who are highly respected as experts in wine and gastronomy. Research for unique and rare liquors for the Liquor Room is ongoing, with the menu updated based on findings. Sommeliers of Achilli al DOM oversee the Liquor Room along with Patrizio Boschetto, a world champion bartender.”

Whiskys include a selection of Single and Blended Irish and Scottish Malts, Irish Whiskey, Bourbon Whiskey, Rye Whiskey and New World Whisky from Japan. One of the most prestigious is the Banff Rare Malt Collection Cask Strength 21 Years that was distilled in 1982, with water sourced from Fiskaidly Farms springs. The celebrated Banff Distillery, opened in 1824 on Banff Bay in Inverboyndie, Scotland, ceased operations in 1983.

Rums are sourced from Martinique, including the Vieux Agricole – Carbat 1975, as well as selections from Cuba, Trinidad, Jamaica, Dominican Republic, Guyana, Marie Galante, Haiti, Venezuela, Guatemala, Panama and Nicaragua.

Tequilas from Mexico are offered in Anejo, Blanco, Plata, Silver and Gran Patron Burdeos styles by eight different brands, including Casamigos, Don Julio, Espolon and Patron. There are seven Mescal selections from Mexico and two Cachaça options from Brazil made from fermented sugarcane juice.

There are 10 selections of Cognac du Grande Champagne, including Lherand Vintage 1971, and two choices of Cognac du Petite Champagne.

Aged Brandy from Malaga is offered in three vintages, 1780, 1857 and 1866. Jerez Brandy is a Gran Solera Reserva from Carlos I.

From Italy, the Liquor Room features an inspired selection of Grappa, including a Marolo Grappa di Barolo-15 anni, and a Poli Pavillac 2007, Bottle 2673/5000. Fruit Distillates from Caponella, known for the distilling artistry of Gianni Caponella, includes an Amarena di Montagna, made from sour mountain cherries, and Albiocche de Vesuvio, produced from apricots from Mount Vesuvius.

Eighteen different vodka options are sourced from Poland, Russia, Holland, France, Italy and Japan.

Gin selections include 14 choices from the United Kingdom, United States, France, Germany and Spain, as well as Coffey Gin by Japanese distiller Nikka, and two gins from Italy.

There are thirteen selections of Vermouth from distillers in Italy, Spain and France, ranging from Extra Dry, Rosso and Bianco to Vanilla from Italy’s Martini, Mulassano, Carpano, Martelletti, Cocchi and Galliano; Spain’s Sarti and Lustao, and France’s Lillet.

Six different choices of Sakè and Schochu from Japan by producers Sakè Company and Asahi round out the extensive Distilleries Collection offered to guests at D.O.M. Hotel Roma by Liquor Room.

The Liquor Room Distilled Spirits pricing ranges from €10 to €800 per pour depending on the spirit selected. Advance reservations are required to experience the collection. The Liquor Room is also available to host private events or intimate dinners for up to six people.

About D.O.M Hotel Roma

D.O.M. Hotel Roma is an intimate five-star hotel in a 17^th century palazzo near the Tiber River with 18 luxurious guestrooms and suites. Set in the heart of Rome on historic Via Giulia, the richly textured interiors were restored and curated by Italian architect Antonio Girardi to reflect a “modern meets classic” interpretation of Rome’s finest aristocratic homes. Handcrafted furniture and artworks include original photographic works by Man Ray and Bert Stein and Andy Warhol silkscreen designs. Achilli al D.O.M. serves an inspired menu year-round, with service in season on the rooftop terrace noted for stunning views and an aromatic herb garden. The Liquor Room, home to one of the world’s largest private collections of distilled spirits that date from the 1780s to today, was designed to enhance tasting and convivial relaxation. D.O.M Hotel Roma, Via Giulia 131, Rome, Italy, derives its name from the initials of a Latin inscription, “Deo Optimo Maximo,” found on the original palazzo turned Claretian monastery. For more information, please visit https://www.domhotelroma.com/en/ and connect with us on Facebook and Instagram.

Vintage Eve 5/2015: Cabs of Distinction = Dinner at Opolo and The Quaff Report Panel

July 17, 2018 by evebushman

Dinner at Opolo Vineyards after our first day learning and tasting at the Paso Robles Cab Collective Cabs of Distinction was a special treat booked for us by the public relations company marketing the event, Parker Sanpei. Starting with an after hours tasting in their tasting room – their Zin and Sangio stood out uppermost in my mind the next day – we also took a brief tour.

1511426_10205508559900804_1840721272184859344_n

Dinner at Opolo Vineyards!

The winery now houses not one but two copper stills in which chief distiller and vineyard manager Paul Quinn has been making a freaking outstanding grappa, and just that day, had completed distilling a pear brandy. Come to find that several Paso wineries are getting their license to distill alcohol from fruit and sell from their tasting rooms. I told Paul that since Opolo is SIP certified this is a natural following, to use up every scrap…for our pleasure.

We then toured the grounds. We visited a large welcoming grassy area that is used for the 8,000-strong club member parties, the rooms for overnight guests and a main house with plenty of windows for vineyard views set up for our dinner.

Starting with a lovely fruit-forward Roussanne we dined on a spinach salad with dried cranberries, apple slices, walnuts and then buttery scallops over Parmesan risotto. The owner, Rick Quinn, who had already wowed us with his smoked pork salami and smoked pork loin as appetizers, had created a meaty Goulash with grilled artichoke which I believe they served with their reserve Zinfandel. For dessert, our only store bought item, was a light cheesecake covered in berries and compote.

If you haven’t been to Opolo and like big friendly wines paired with friendly people, don’t miss them on your next trip to Paso.

The Quaff Report Panel Discussion

On day two of our visit we were invited back to the Paso Robles Inn Ballroom for a sommelier led seminar.

While the panelists got ready Meredith May, publisher of Tasting Panel and SOMM Journal, announced that she will soon be unveiling a chef-focused cannabis magazine coming in the fall, contact info@TheCleverRoot.com if you want to learn more. This was news!

Then it was time for the panel.

Okay, right off the bat, this is my first experience watching others – as the audience wasn’t participating – taste and comment on wine. One thing I did learn came from sommelier Mike Madrigale, the moderator, who discussed helping restaurant staffs by blind tasting wines and discussing them on their merits.

Then he asked his fellow panelists to taste and only comment on any remarkable attributes found in the wines poured out in front of them.

Like a silent movie, with no music as an accompaniment, we waited for what seemed like several minutes for ANYTHING to happen. May took the opportunity to talk about the reach, 90k readers, of the Tasting Panel. She then explained that she had offered to take over the Sommelier Journal when it was about to fold, revamped it as the Somm Journal and offered it up for free to trade – and now up to 60k are reading it.

That time spent allowed our panel of Somms and wine directors to come up with some ideas of what was in their glasses. Savory, dusty, no oak…was it a Cabernet Franc or straight Cab? Across the board they had differing opinions other than what we already knew: all are Bordeaux, the only questions is new or old world?

The MS at Giada at the Cromwell Hotel, Darius Allyn said for us, as he believed that many lay people were in he audience, that they have to look at cost and how the wines offered up to pair with their cuisine.

Madrigale commented that the first wine, once revealed was a $200ish Bordeaux, wholesale would be about $125 and then about $300 on a wine list – for a wine that needs age, he wouldn’t buy this for a restaurant. He gets better deals looking for this and others at auction.

Allyn mentioned that he is given a budget by the restaurant, and he can’t speed up time on a bottle that needs age.

Both commented that Burgundy may triple in value with time, while current Bordeaux would not, and the price of Bordeaux is somewhat inflated. Which was another reason they routinely chose not to invest money in them for their wine lists.

As they worked their way through the remaining wines, we tweeted along with them, but there was more discussion about if the blind wines were new or old world and less about things I could get into, like what their customers would think, what would they pay, if it was unexpected would a customer send it back. In conclusion: if you want us to watch while you drink you better engage us. Oh well.

Story in photos: https://www.facebook.com/media/set/?set=a.10205508500739325.1073741916.1455706632&type=1&l=dbb4543053

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

Paso 2016: Wine Shine’s Neutral Brandy to Manhattan Project

November 11, 2016 by evebushman

It was great fun to introduce my Associate Publisher at Elite magazine, Amanda Benson, to Paso Robles. She had a fun time and is already itching to go back. And the one big discovery for Amanda: discovering a distillery in the new Tin City wine tasting area: Wine Shine.

Patrick Brooks, owner Wine Shine and Amanda Benson, Associate Publisher Elite Magazine

We were actually entering Clos Solene for an interview I had set up there when we spied Patrick Brooks beckoning to us. That was enough of a hook, and when he invited us to visit with him and try his spirits, we knew where we would head next.

Brooks, the owner of Wine Shine, has one of the biggest smiles I’ve ever seen, and we were about to learn – and taste – why. Beginning with some highly acclaimed vineyards, Grenache grapes that would be distilled into neutral brandy and then infused with fresh fruits and/or botanicals and spice, are sourced from giants such as James Berry Vineyard (a 2010 Wine Spectator wine of the year).

Tasting Neutral Brandy to the Manhattan Project

Neutral Brandy

A bit like a fine no-burn tequila and a grappa, this started with James Berry Vineyard Grenache.

Fig Brandy

The Turkish fig infusion flavor reminded me of a super yummy/fresh-out-of-the-package Fig Newton bar. A very unique flavor in a spirit.

Hibiscus Lemon Brandy

Our second to taste and a favorite for both Amanda and me, with flowers from Kauai and lemons from San Luis Obispo, it started out sweet but the lemon balanced the flavor perfectly.

Mango Ginger Black Pepper Brandy

Loved the rich viscosity on the mouth, and the sweet flavor of dried candied mango. Brooks said with a little Ginger Beer and lime he creates a “Paso Mule.”

Burned Orange Brandy

This burned orange peel flavor that had been aged in neutral French oak was an easy drinker with 5% sugar and lingering cool oak at the back palate.

Cinnamon French Oak Brandy

Another that had aged for a time in French oak that I thought would be great for the holidays. Brooks said it would lend itself well with a bit of eggnog or in a Horchata!

Barrel Aged Manhattan Project Brandy

After five months in barrels that not only started with that same James Berry Vineyard Grenache, the barrels also were rolled with Wine Shine’s port wine. With the addition of Vermouth and Bitters – again made at Wine Shine – this new ready-to-go brandy in their Cocktail Series had aromas of candy and toasted marshmallows. Brooks said it only needed to be served over a little ice.

Barrel Aged Manhattan Project Whiskey

This time they used a barrel that had held beer before, and again added in their own Vermouth and Bitters. Loved the hint of cherry and oak on the nose and palate.

About Wine Shine

Wine Shine passionately crafts artisan spirits in the heart of California’s central coast. We use only the finest ingredients sourced locally and organically whenever possible. At Wine Shine, we are committed to blending age-old distillation techniques with innovative nuanced flavors that will entice your palate. Our crew collectively has over a century of experience in mixology, culinary arts, and wine making that shines through in every bottle. We invite you to enjoy our brandy, whiskey, and a variety of small batch spirits that will surely leave your taste buds craving for more.

Website: http://www.wineshine.com/

Facebook: https://www.facebook.com/Wine-Shine-313322065516624/

Paso Robles Distillery Trail

Information on all of the member distilleries in Paso Robles, events, contact information and a map can be found here: http://www.pasoroblesdistillerytrail.com/distilleries/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Vintage Beacon Circa 9/2012: The Henry Wine Group Taste the World

July 5, 2016 by evebushman

By now you readers are used to these “virtual tastes” from my various tastings. But, in case you are here for your first sip, a media/trade tasting, by definition, allows the wine/spirit maker or winery/spirit representative (rep) the opportunity to “sell” their product by talking about their offerings and pouring a small sample to writers, restaurant owners and shop owners.

wine tasting sign

The Tasting

Now, onto some outstanding wines and spirits that were represented at the Henry Wine Group tasting. The total list of suppliers is below this text. I had 236 pages in my Tasting Book. And this time, instead of deciding in advance what to try, I walked over the entire tasting room at the Beverly Hills Hotel and then doubled back to sample just a few, very remarkable, wines and spirits when I saw that the reps were free. Suffice it to say in my three-hour-tour I missed quite a bit but there was no way I could taste for the full five-hours they had invited us for.

WINES

Clear Creek Distillery, Portland Oregon (The rest of the strictly spirit category is just below this section.)

Sent over by another rep to try their Grappas, I loved the Muscat for what the rep deemed was a great “starter” Grappa. I was lulled in by the sweetly scented nose, a more traditional taste and a slightly sweet finish. I followed that with their Pinot Noir Grappa and noted, “Gotta have it!” The other liqueur I noted was a new-for-me refreshing Eau de Vie Douglas Fir “tree spirit”. I might have to contact Steve McCarthy, the man behind some of these libations for “further study and review” as they were that amazing.

Donum

(The rep explained it was pronounced Don-um and means donation in Latin.) ‘10 Estate Chardonnay, three Pinot Noirs: ‘08 Carneros, ‘09 West Slope and ‘09 Russian River were all outstanding. I was able to make a brief note on the Chard for its creamy nose followed by a balanced acidity and grapefruit on the palate.

Kistler

It was one of a few wineries that day that I not only knew but also didn’t have a crush of media clamoring, just yet, for a taste. I was able to sample all ‘10 Chardonnays: Sonoma Mountain, Vine Hill and McCrea and the ‘10 Sonoma Coast Pinot Noir. I stepped away from the tasting table and jotted down a couple of notes on the Pinot: aromas of tart black cherries, green fruit…and something that reminded me of a cool breeze off a lake. On the mouth that same tart cherry, green tomato…or something else green and vegetal, a dry finish that left my palate tingling.

Long Shadows Vintners

Out of Washington, the rep gave me an education on the state’s wines and boasted that his winemakers were experienced and knowledgeable. I enjoyed ‘08 Saggi’s blend of Cabernet Sauvignon, Sangiovese and Syrah, ‘07 Pirouette blend, ‘07 Chester Kidder, 08 Feather Cabernet Sauvignon, ‘08 Pedestal Merlot, and the ‘07 Sequel Syrah with its deep fruit aromas.

Terra Valentine

I had been to the winery this past year, but the rep gave me a taste of the newly released ‘09 Spring Mountain District Cabernet Sauvignon. Outstanding.

David Bruce

Another winery I was familiar with, so I restricted myself to the latest release, the’ 09 Santa Maria Pinot Noir. Exceptional.

Mills Reef

I enjoyed an ‘09 Merlot/Malbec reserve blend. Will keep my eye out for this wine.

Saucelito Canyon

A reader had suggested I try these wines when they were offered a couple of years ago at the LA Wine Fest and they did not disappoint. I was equally happy to discover that they still didn’t! I enjoyed the ‘11 Cote de Blanc blend, ‘11 San Luis Obispo Backroads Zinfandel and ‘10 Arroyo Grande Valley Estate Zinfandel.

Shafer

‘10 Red Shoulder Ranch Chardonnay had a beautiful full-mouth viscosity with flavors of lemon-lime, grapefruit, apple and a touch of minerality (due to some of its fermentation in stainless steel.) I followed that with a ‘09 Merlot that had a mouth full of dark plums, black pepper and a smooth, dry, finish. Next came great fruit in the ‘09 One Point Five Cabernet Sauvignon, a perfect nose and a taste I had a hard time tossing out in the ‘09 Relentless blend of Syrah and Petite Sirah. The final was, a ‘08 Hillside select, I simply described as “stellar.”

Swanson

I had dinner with Chris Phelps, the winemaker at Swanson, a few years ago and was anxious to re-taste Alexis. Today I sampled and enjoyed the ‘10 Napa Valley Pinot Grigio, ‘08 Oakville Merlot, ‘08 Alexis Napa Cabernet Sauvignon and the Instant Napa Cabernet Sauvignon. The “instant” according to the reps, was supposed to take you to Napa instantly. I liked the subliminal message…and it worked.

Uvaggio (pronounced Oh-Vaggio)

Two very affable reps, one was the winemaker and the other the sales rep I believe, were very entertaining, as was the wines I tried: the refreshingly crisp ‘10 Vermintino, ‘10 Moscato Secco, ‘10 primitive and ‘09 Barbera.

Vinum

One of my top picks for the day was the Vinum Veritas label that included the ‘11 White Elephant Rhone blend, a ‘10 Red Dirt Red Grenache, Syrah, Mourvedre (GSM) blend that proved to be one of my fave GSMs that day, with The Scrapper Cabernet Franc was a close second.

Under the Vinum label alone, with prices under $15 per bottle, I enjoyed the ‘11 Chenin Blanc Viognier, ‘10 Monterey Chardonnay, ‘10 Pinot Noir with its interesting mint-ish nose, ‘08 Merlot, ‘08 Cabernet Sauvignon and ‘09 Petite Sirah.

Zuccardi

An Argentinean winery, I liked two Series A: ‘10 Torrontes that I noted for honey and floral notes on the nose with a beautiful full mouth feel of nice acidity and fruit, and the ‘10 Malbec. I had another Malbec, a ‘10 that I noted was “lovely.”

I loved the sweet buttery floral aromas and fruity taste of their ‘11 California Chardonnay.

Zotovich

This was my actual favorite winery of the day and I think it may have been the 10^th wine (translates to pretty early in the tasting) I had tried. The three the winemaker brought included an ‘09 Sta. Rita Hills Chardonnay that I found refreshing and steely, the ‘09 Sta. Rita Hills Pinot Noir for its traditional cherry and stem flavors without a ton of alcohol or tannin (things I don’t like that some seem to be reaching for in Pinots) and the ‘09 Sta. Rita Hills Syrah that was both soft and then sturdy on the back palate. Want more.

SPIRITS

I saved the few spirits I wanted to taste before my 45-minute forced sit-down to rest before considering the drive home. The spirit tasting was done in small relish-style cups, just enough to whet your palate, with plenty left over – to pour out. Here’s what rang my bell after my palate had been wHined:

Boyd and Blair Potato Vodka

The 151-proof vodka was shown with three flavor additives, so mixologists could see how it would lend itself to their own flavored simple syrups. I tried it straight first, and I found it very clean with a little sweetness, with the flavors I found it irresistible: rhubarb, roasted pumpkin and clemencello.

Dancing Pines

Husband and wife team, Kimberly and Kristian, had a little funny story to tell me about their distillery name: Kimberly had written a song for Kristian called Dancing Pines. If romance has anything to do with distilling, from their town of Loveland, Colorado, these too had blended an outstanding lovechild in their Bourbon. I wished I had tried more…

Meletti

I met Matteo Meletti (He had traveled from Italy to share his liqueurs) and I for one didn’t miss a single one: a sharp Anisette, lingering Sambuca, new-to-me and very interesting Amaro (herbs and botanicals), thick Cioccolato and refreshing Limoncello. I hope to find these locally, and soon.

Smooth Ambler

I enjoyed their Old Scout Bourbon, Gin and Rye. I especially enjoyed having John Little, the VP and master distiller, there to talk about his products. When he mentioned, “pipe tobacco” in regards to the Bourbon, he had me. I hate when reps tell me what I’m going to taste in their wine, maybe it’s because I just want to find flavors myself, but as a Bourbon-novice, Little’s help was appreciated.

VAD Premium Vodka

Smooth and easy to drink, I was enamored with some of their marketing ideas: the cap could double as a shot glass and, their Thrive label had additives of vitamin B complex, vitamin C and electrolytes to stave off hangovers!

2012 Suppliers Attending

Adelsheim, Alfredo Roca, Alice Bonaccorsi, Allan Scott, Altadonna, Altozano, Alvear, Ancient Peaks, Andeluna, Andre Brunel, Andrew Murray, Araucano, Argiano, Arido, Avive, Bargemone, Bastianich, Bellafina, Benton-Lane, Beronia, Bessaret de Bellefon, Billhook, Bisol, Blue Rock Vineyard, Bodega Noemia, Bodegas Alto Moncayo, Bodegas Avanthia S.L., Bodegas Borsao, Bodegas Breca, Bodegas Fernando Remirez de Ganuza, Bodegas La Cana, Bodegas Luis Canas, Bodegas Muga S.A., Bodegas Nekeas, Bodegas Ordonez, Bodegas Sierra Cantabria, Bodegas Venta Morales, Bodegas Volver, Brandini, Broglia, Ca’ del Bosco, Cain Vineyard & Winery, Calera (So Calif. Only), Camigliano, Cantele, Capture, Carneros Highway, Carpineto, Castello di Meleto, Cataldi Madonna, Caves i Vins El Cep SA, Chateau de Lancyre, Chateau de Parenchere, Chateau Pey, Chateau Segla, Ciacci Piccolomini, Cimarone Estate Wines, Claiborne & Churchill, Clear Creek Distillery, Clos de los Siete, Colosi, Contratto, Damilano, Dashe, David Bruce, De Martino, Del Fiore, DiamAndes, Dinastia Vivanco, Domaine Bouchard Pere et Fils, Domaine Cazes, Domaine du Tariquet, Domaine Gournier, Domaine Villa Ponciago, Domaine William Fevre, Dominio De Eguren, Donum Estate, DouRosa, Dourthe, Dr. Thanisch, Due Torri, E. Pira, Elvio Cogno, Exem, Fattoria del Cerro, Finca Allende, Finca Constancia, Finca La Anita, Finca Nueva, Finca Sandoval, Fire Road, Flor, Font du Vent, Francois Montand, Gagilole, Gonzaga, Gonzalez Byass, Graham Beck, Grande Cassagne, Hanzell Vineyards, Heggies, Heinz Eifel, Henriot Champagne, Henschke, Hermanos Lurton, Highway 12, Hope Estate, Jean Laurent, Jim Barry, Joullian, Jules Taylor, Karly, Kistler Vineyards, La Fiera, La Mozza, La Noble, La Spinetta, Lander Jenkins, Langmeil, Le Salette, Lechthaler, Lola Kay, Long Meadow Ranch, Long Shadows Vintners, Longboard Vineyards, Luisa, MacRostie Winery and Vineyards, Marenco, Mas Carlot, Mas de Guiot, Mas Fi, Mas Igneus, Maso Poli, McManis, Medlock Ames, Milbrandt Vineyards, Millsreef, Ministry of the Vinterior, Monteverro, Montgravet, Mountain View, O’Fournier, Pali, Paolo Scavino, Pecchenino, Penya, Pepper Bridge Winery, Pewsey Vale, Pierre Boniface, Plan Pegau, Pratsch, Predator, Principe Corsini Le Corti, Produttori del Barbaresco, Puydeval, Quinta de la Rosa, Quinta Nova, Red Car, REDS, Resso, Rhiannon, Rocca del Principe, Rocca di Frassinello, Rose’s, Round Hill, Round Pond, Rubissow, Ruca Malen, Rutherford Ranch, Saint Clair, San Michele, Santa Barbara Winery, Santa Julia, Saucelito Canyon, Scott Family, Selby, Selection Laurence Feraud, Senorio de San Vicente, Shafer Vineyards, Staete Landt, Ste Eugenie, Suavia, Swanson Vineyards, Tenuta di Ghizzano, Terlano, Terra Valentine, Terredora, Teso la Monja, The Four Graces, Three Creek Vineyard, Three Sticks, Tiamo, Tierra Divina, Tolaini, Tomero, Tortoise Creek, Tower 15, Travis, Trolley, Txakoli Txomin Etaniz, Uvaggio, Vasse Felix, Verget, Vida Organica, Vie di Romans, Vilarnau, Villa des Anges, Villa Rosa, Vina Ventisquero, Vinas del Vero, Vinum Cellars, Vistalba, White Hart, Wild Earth Vineyards, Woollaston, X. Monnot, Yali, Yalumba, ZaZin, ZD Wines, Zotovich Cellars, Zuccardi…

http://www.henrywinegroup.com/henrywinegroup/action?do=welcome

Opolo Distillery Update News and Recipes!

January 10, 2016 by evebushman

An Update From the New Opolo Distillery

We’ve been working on a designated tasting area so that you can view the still and taste the spirits while you are visiting our Westside Vineyards. We should have the new area completed and open for tasting early 2016. We’ll begin pouring Saturdays from 12-4pm and by appointment during the week. Tastings will be $10 and include our latest spirit offerings and an Opolo etched liquor glass.

Mulled White Wine with Pear Brandy

Opolo 2014 Pinot Gris bottle
1 piece star anise
Two 1/4 inch thick slices fresh ginger
3 green cardomom pods
3 whole cloves
3 to 4 tablespoons honey, or to taste
1/4 cup Opolo Willams Pear Brandy
4 slices Asian pear

Pour wine in medium heavy saucepan with the star anise, ginger, caramom, cloves, and honey (start with 3 tablespoons and adjust later if necessary). Set the pan over medium heat and bring just to a simmer, stirring occasionally. Turn off the heat and let the wine mull for at least 15 minutes. Taste and add more honey if you like. Gently reheat the wine until it starts to steam, then turn off the heat and stir in the brandy. Divide among 4 mugs or heatproof glasses, putting a few of the whole spices in each mug. Garnish with a slice of Asian Pear and enjoy!

Bitter Peach

Ice
1 1/2 ounces Opolo Grappa
1/2 ounce Aperol
1/2 ounces peach puree or nectar
2 ounces chilled Opolo Sparkling
1 peach slice, for garnish (optional)

Fill a cocktail shaker with ice. Add the Opolo Grappa, Aperol and peach puree and shake well. Strain into a chilled glass, top with Opolo Sparkling and garnish with the peach. Cheers!