Quintessa Introduces Inaugural Decade Release with 2010 Vintage

September 30, 2020 by evebushman

ST. HELENA, CALIF. (PRWEB) – Quintessa is honored to announce its inaugural Decade Release, a library release that consists of a limited number of bottles of 2010 Quintessa set aside to evolve for one decade in the caves where it originated. First made exclusively available to Quintessa Vineyard Circle members in 3-packs of 750ml bottles and in 1.5 L (magnum) bottles, the Quintessa Decade Release is now available in highly limited quantities in the wholesale market.

Convinced that Quintessa had all the quality elements as an estate to be a true Napa Valley classic, the only thing missing was an understanding of the wine’s capacity to age and improve with time. So in the summer of 2012, shortly after bottling the 2010 vintage, proprietors Agustin and Valeria Huneeus decided to set aside a limited number of bottles of the 2010 vintage to rest undisturbed in perfect conditions without leaving the estate.

“Wine has the capacity to reflect a place like no other, as grapes have the singularity of being fully connected to where the vines grow, including the soil, geology and the unique climatic conditions of that particular vintage,” said Estate Director Rodrigo Soto. “The resulting wine is a time capsule, and over the decade that this wine has transformed in the bottle, it clearly demonstrates that the evolution is not only real but also special and unique.”

The 2010 vintage is evidence of this incredible transformation, with black bright cherry and floral layers to dried herbs, anise & violets. From a supple silky texture to integrated layers of spice, followed by a long mineral finish. Having the time to age wine in the bottle brings balance and multiple dimensions to the glass, making the pleasure of drinking wine a completely different experience.

The 2010 growing season in the Napa Valley began with cooler than average temperatures and plentiful rainfall, which pushed bud break, flowering and fruit set back nearly two weeks. Mild, cool temperatures continued into summer which made meticulous canopy management essential to encourage consistent flavor development. Two late summer heat spikes helped the small, concentrated berries develop toward a later than average harvest.

At twenty years old in 2010, Quintessa’s biodynamic and organically farmed vines had the knowledge to work with mother nature and thrive through the seasons. Beginning on October 5th, the fruit from the Quintessa property was harvested with patience and precision to create a wine of elegance and balance, worthy of the first Decade Release.

To acquire or learn more, please visit quintessa.com/decade-release. For media inquiries, please contact Josh Zoland (jzoland@colangelopr.com) or Rachel Keigley (rkeigley@colangelopr.com) of Colangelo & Partners.

About Quintessa – http://www.quintessa.com
Quintessa is a world-class wine estate in the heart of Rutherford, Napa Valley. Inspired by the old-world Estate model, Quintessa crafts a single wine each year that expresses the Estate’s diversity and transforms the soil, vines, climate and energy into something greater than those individual elements. In order to capture the purest expression of place, Quintessa has practiced organic techniques since its founding in 1989 and transitioned to biodynamic practices in 1996.

When founders Agustin and Valeria Huneeus first set foot on the pristine, uncultivated property, they believed they had found something absolutely unique from what they had seen in Napa before. They knew that the land, spread over five hillsides, with different soil types and exposures, encompassed tremendous diversity that would lead Quintessa to become a world-class wine estate akin to the first growths of the Old World. Today, the Estate is planted to Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Carménère on 26 vineyard blocks. Since its first vintage in 1994, Quintessa has quickly become globally recognized as a benchmark of the Napa Valley.

Vintage Eve Circa 5/2016: NASA Wine Education, Champagne AOC, Part One

May 7, 2019 by evebushman

In an ongoing effort to educate myself and wine 101 readers I recently attended an “intensive seminar covering regulations, styles, crus, villages” of Champagne, France.

Diego Meraviglia, the Director of Education for the North American Sommelier Association (NASA), led the class. And this article, part one of two as there was that much to learn (and taste), includes all of my “takeaways.”

What can be called Champagne

Champagne is from a “phenomenal wine region that speaks for itself in the wine world…” Diego began. So when you have a Champagne tasting party, if you are being faithful to the term, you can’t bring Cava, Prosecco or any other version – even one made in the Champagne method. Simply put, if it’s not from Champagne, France, from an approved area for grape growing, from specific approved grapes and other laws regarding harvest weren’t followed – it can’t be called Champagne.

The name, unfortunately, is associated more with a specific wine style (bubbles) than it is the geographical denomination of AOC Champagne, France. (Note: AOC stands for Appellation d’Origine Contrôlée – the Controlled Name of Origin.)

History of Champagne

Born almost by mistake, by a group of people in a region very far north, battling cold weather – they wanted to take control of their production. Romans planted the first vineyards – everywhere they went – in the 3rd century AD. In Reims, 987 AD, the first king of France was crowned in Reims. Wines were made there, and the region became known for crowning royalty. This is one reason why Champagne wine, and the region, was associated with royalty.

Champagne, by 1500, became a favorite for its elegance due to the bubbles, and continued to be favored by royalty. And another reason for it’s maintaining noble connotation to current day.

The cold climate created a more acidic, sourer, harsh wine. By the 17th and 18th centuries all that changed with Dom Perignon, who dedicated his life to the production of Champagne. (Did you know: Wines were exploding during the second fermentation process. Exorcists were sent to the cellars to do blessings to prevent explosions.) Dom Perignon studied, and eventually “tamed”, a very purposeful method in making Champagne.

By 1887 the word Champagne was fought for as the region’s designated name, and as the controlled denomination. By 1911 the “scale of the crus”, the villages, were counted up and divided by either premier or grand cru villages. This designation system was later abolished.

In 1927 the Champagne zoning was created, and by 1936 the zone was made official. No one, including New York that was making most of the sparkling in the Finger Lakes region, could use the name Champagne on their labels. The seal was created in 1941 for growers, producers, Negotiants – all there to protect the legacy.

About the Champagne Region and the Laws

Unique to Champagne: Dual oceanic and continental climates, with cold winters and warm summers, allowing for a large temperature swing that gives high acidic levels to the wine. While the chalky limestone soil, good for drainage, gives the unique trademark minerality that is discernible on the nose. (The area used to be an ancient seabed.) The area’s vines are on both rolling hills and steep slopes. And finally, Champagne is always at risk of frost at Spring.

Geography: 90 miles from Paris, 39 villages, four main grape growing sub-zone areas. And it’s the northernmost wine grape growing area in all of France.

Varietals: A mixture is still used by some; but the majority is Pinot Noir, followed by Pinot Meunier and Chardonnay. You could grow something not designated by the AOC but it is illegal to produce something else and label it Champagne. And the parcels have to be approved to plant grapes.

Pinot Noir is 38% of the production, allowing for backbone and structure to the blend as well as cherry, strawberry, light tannin and color. Pinot Meunier makes up 32% of planting and provides roundness. It’s also frost and freeze resistant, so a necessity. (Did you know: Meunier means Miller, named so as if a Miller left a dusting of flour on the grapes as that’s how they look.) Chardonnay, giving citrus and fruit flavors, also allow for roundness and creamy qualities, accounts for the remaining 30%.

Pruning, spacing, density of the vines – all of this is regulated by the AOC as well. Manual picking, maximum yield per hector, the minimum degree of ripeness you have to achieve – this is all set by the AOC.

(Part Two will run on this website next Friday, 5/14, and will include the Échelle des Crus rating system, Details, Myths and News and tasting notes for nine Champagnes.)

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

Hampton Water Wine Named to Wine Spectator’s Top 100 Wines of 2018

December 19, 2018 by evebushman

NEW YORK /PRNewswire/ — Hampton Water, the premium rosé label, created by award-winning music icon, Jon Bon Jovi, son Jesse Bongiovi, and acclaimed French Winemaker Gérard Bertrand, has been named the top ranked rosé and #83 wine in the world by Wine Spectator’s Top 100 Wines of 2018.

Since launching in early 2018, Hampton Water has been recognized as one of the Top 5 Rosés in the world and received a 90-point rating from Wine Spectator earlier this year. This coveted accolade further distinguishes Hampton Water’s unprecedented first year.

“It’s an incredible honor to be on Wine Spectator’s Top 100 Wines of 2018, let alone ranked as the top rosé. It’s a true testament to all of our hard work and I could not be more proud to share our excitement for, and love of, Hampton Water with people all over the world,” said Jon Bon Jovi. Jesse Bongiovi, Bon Jovi’s son and Co-Founder added, “To be recognized by this esteemed organization at all, especially in our first year, is a tremendous accomplishment. Thank you!”

The idea to create a wine, emblematic of a bon vivant lifestyle, emerged during time spent in the Hamptons, between father and son. Hampton Water is representative of that lifestyle – the sense of enjoying life and making memories with the people you love most. Bon Jovi and Bongiovi were introduced to Gérard Bertrand, and the three quickly developed a shared vision, to create a unique rosé, uniting the essence of the relaxed lifestyles of the Hamptons and the South of France.

“Jesse and Jon came to me with an idea. Together we decided to make a premium rosé wine which represents the perfect link between South of France and Hampton lifestyle,” said Gérard Bertrand. The idea for me was to create a real and friendly partnership and I was happy to share with them my 30 years of expertise blending and harvesting. I am proud to see our first vintage listed as the best rosé wine in the Wine Spectator Top 100.”

“The Top 100 recognizes the most compelling wines that our editors have reviewed over the past year,” said Thomas Matthews, Executive Editor, Wine Spectator. “The state of wine is as strong and exciting as ever. We were particularly impressed with the continuing diversity of the wine world—more than half the wines are making their first appearance on our Top 100 list. We’re thrilled to share the rising stars, outstanding values and benchmark bottles from both traditional and emerging regions.”

Hampton Water is described as a fresh and lively rosé, with distinctive minerality. The wine is made up of the perfect blend of Grenache, Cinsault and Mourvèdre grape varieties distinctive of the French Mediterranean region of Languedoc.

Hampton Water is currently available in New York, New Jersey, Massachusetts, Connecticut, North Carolina, South Carolina, DC, Florida, Illinois and Nevada or online at wineonsale.com, with further expansion in the United States and globally, in early 2019, at the retail price $25.

Tasting Dom Pérignon’s Finest with the North American Sommelier Association (NASA) Part Two

January 12, 2018 by evebushman

Last week I gave you a little lesson on Dom Perignon courtesy of NASA president and US Brand Ambassador Diego Meraviglia. Today I’m sharing…what we tasted.

From NASA

AS A TOAST TO THE ENDING 2017 VINTAGE, JOIN US FOR AN IN DEPTH GUIDED TASTING & SEMINAR ON DOM PERIGNON’s NEW VINTAGES AND OLDER RESERVE GEMS, STILL AVAILABLE ON THE MARKET. THE PRESENTATION & TASTING WILL INCLUDE RARITIES RARELY PULLED…(including the) ‘PLENITUDES’:

Dom Pérignon Blanc vintage 2009, Dom Pérignon Rose’ Vintage 2005, Dom Pérignon P2 vintage 2000, Dom Pérignon Rose’ P2 vintage 1995, + a surprise old vintage…

TASTING PRESENTED AND LED BY DOM PERIGNON US BRAND AMBASSADOR & NASA PRESIDENT, DIEGO MERAVIGLIA.

MY TASTING TAKEAWAYS (all quotes – except where I’ve mentioned Wine Spectator – are Diego’s)

P2 stands for Plentitudes and, according to Wine Spectator’s most recent tasting report on Champagne, “highlights the evolution of the house’s Champagnes after extended maturation on the lees.”

We tasted blind as the “bias is consistent” and you can never get a “complete objective” on how the wine tastes – I agree.

We tasted “the rare of the rare of the rare.”

The P1 Blanc revealed was a 2009 and described as a “voluptuous” wine with “minerality, curry, magnolia, brine, chalk, salt, toast, almonds, pineapple, mango, licorice” and a “mouthfeel” that is the hallmark of Dom Perignon.

The next wine, a 2005 P1 Rose, “was just released and could go another 40 years”…“emulates a red wine…with more weight (indicative) of a warm and wet vintage.” I got the notes of dried cherry and stem on this as I would on a Pinot Noir. It’s even possible that I would have thought it was a Pinot if the glass itself was hidden.

The third wine to taste, a Blanc P2 turned out to be the just released 2000. The extra years on the lees gives the wine “more pairing options” with notes of “forest floor, Brie, brine, spice, licorice, anise…(and would pair well with) “soft cheese and white meat like veal and pheasant.”

Our fourth wine was a 1996 P2 Rose with more strawberry color that could pair well with “beef, steak, duck…fruit tarts (and other) pastry (for its) fresh Burgundian flavors. This may have been my favorite and I joined the other somms and retailers in the room and drained my glass.

Our final wine, a surprise for all, turned out to be a 1995 P3 Blanc vintage that was released in 2015 that I found the color had honeyed with age, with notes of almond, fruit cocktail, pears in syrup as well as “toffee and mocha.” Had to agree that this wine was extremely vibrant and a pleasure to taste. As they all were.

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. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

Napa 2017 After The Fires: Hourglass

December 15, 2017 by evebushman

Not sure how many locals had mentioned Hourglass Winery to me but enough that my whistle was sufficiently whetted. I sought out an appointment and, lucky for me, gained admission.

Driving up a small road off the Silverado Trail in Calistoga a small brass sign depicting an hourglass led me in the right direction. At the end of the drive we parked near a small private home and walked up to the winery. Its size and scope immediately impressed me, and I would soon attribute the same characteristics to CEO and Founder Jeff Smith: I would be blown away not only by an incredible tasting but also a vast winemaking knowledge I had yet to completely understand.

My hand whizzed over my notepad as fast as it could to keep up with Jeff’s family story, his own story and, when prompted by his mother that wanted him to prove himself worthy of turning her Calistoga property into a winery – his depth of understanding what it takes to make killer wine. Note to my winemaking friends: I have my notepad and you can read it all for yourself if you ask me nicely. Some of the notes I have shared here are designated as For The Wine Geek.

The cave we had our meeting in was created when extra dynamite was left over after making the barrel caves. Smith said something along the lines of, “We have extra dynamite, let’s blow something up!” And this cave was unlike any other I have seen, with fur covered chairs and inventive lighting…I kept waiting for the bear to show up. Which, now that I knew Smith’s sense of humor, he had a bear story too.

Jeff’s family moved to the area in 1964. St. Helena was a sleepy town until the Judgment of Paris. His father built the Wine Country Inn about a decade later. They planted fruit trees over the many acres of rocky land that they owned. It was at a cocktail party with Dan Duckhorn that his father was told he shouldn’t waste his time with fruit trees, he should plant Zinfandel vines – and he did. When Jeff’s father passed away in 1990 Jeff took over the vineyard. His mother was ready to sell by then, but that’s when Jeff convinced her to pull out the Zin to make room for Cab.

Jeff was only 26 at the time. He was fiddling around in college and in a band, but he was watching his neighbors. He decided to get some help from a pal at UC Davis, got them to look at his soil, and learned he did indeed have a great site.

Now here is where my notes veer into the geography of the land (streams, soil, gravel, minerals that combined would represent the “tip of narrow crossing” of an hourglass), the varietals grown (all five Bordeaux varietals), the mentors that would guide Jeff (Bob Foley helped with the early vintages, then came Tony Biagi who is the current winemaker) and his thirst (forgive the pun) in what seemed to me as a quest to learn it all.

For The Wine Geek: I asked about the use of the “cult” name and how it might relate to Hourglass. Jeff said there are only eight cult wineries, no more, and they are credited with defining a paradigm shift in winemaking and the high ph movement. And the movement “grew” out of the cult wine phenomenon.

Current Wines Available For Tasting (Note Blue Line and Hourglass are both separate estate wines, not a first and secondary label.)

2015 HG3 Hourglass Red Blend was what Jeff referred to as a “Bordelaise Stew”, it was different each year, with Merlot, Cabernet and one other, to-be-decided black fruit. The aromas alone that reminded me of incense Jeff said was sandalwood.

2015 Blueline Estate Cabernet Franc was destined to be my favorite. With aromas of wet gravel, a juicy palate and cigar – Jeff said this wine would only develop over time.

For the 2015 Blueline Estate Cabernet Sauvignon this time I got aromas of next day Bolognese spaghetti sauce, only because the second day is so much better than the first. The spice, blue to black fruit and killer aromatics brought up…you guessed it…a lesson in how those aromatics develop. For The Wine Geek: Somehow they can stop/suspend the polymerization during fermentation to shorten the tannins. “Unresolved tannins” is like that tea bag that steeped for too long. A “wet chemist”, that would be hired from veraison onward, would be the person to manage (and explain better than I can) this suspension process.

2014 Hourglass Estate Cabernet Sauvignon tasted like it was ten years older than a 2014, very mature I thought. Jeff said that “maturity was a function of the vineyard.” The wine would develop more of that “cigar box” in time and it’s the richness, medium acidity and minerality that makes you want to go in for that next sip. For The Wine Geek: Hourglass has never had an acid adjustment. The saving grace of Blueline is the minerality. Tannins bond with “salivary protein.”

A 2016 Sauvignon Blanc Hourglass Estate was the wine we finished with, and while whites are usually served first when we had this last I thought: what a great palate refresher. Made with 20% new oak, neutral oak and stainless steel I got a nice lime on the nose with balanced acidity and fresh fruit that lingered on the palate. I only wished I could’ve started tasting through these wines all over again. For The Wine Geek: The length of this wine came from the fruit. There was no “cat piss” odor as they have a warm climate that equals “less piss.”

Lastly, For The Wine Geek: As we were just about to say our goodbyes we got into a discussion about what influences people about wine. Jeff said that winemaker Clark Smith (Clark was in Santa Clarita once for a holiday tasting at Valencia Wine Co. where I met him the first time, and a second time when we judged together for the Long Beach Grand Cru.) did a “chemistry class” where different music was played while each person judged a wine. After more than three tries in rating the same wines in the same order – but with different music – Jeff got different results. He remembered what he had rated the wine before, and the wines were in the same order, but his results were still different! Beach Boys, jazz, hard rock, classic, classic with a modal change…each presented a new result. Jeff said his notes would “flip again and again” and possibly due to “input creating a change in the chemical pathways…” Totally going to try this myself!

#NapaFire

No one in the Hourglass family lost their home, however two of their consultants did. The winemaking crew stayed on, lost power at one point and a neighbor helped them out. When their neighbor lost their power next, Hourglass was able to help them. The fire ran 100 feet per second according to CDF. They did lose some fruit from Sonoma that would’ve been used for HG3.

Tasting at Hourglass

Our goal with winery visits is to immerse the enthusiast in the art of what we do. We seek to create an intimate experience that will deliver a greater depth of knowledge of winemaking in general and a look behind the scenes at how we apply that craft. When you visit with us, plan on an hour to an hour and a half immersion that will take you into the core of the winery to include a tasting of aging wines at rest in barrel and current bottled releases. The experience will be guided by either Proprietor Jeff Smith, Operations Manager Marybeth Egner, or Director of Private Clients Ian Fenwick, all of whom have deep knowledge of Napa Valley and are well versed in every aspect of our winemaking…read more.

https://www.hourglasswines.com/

Perlis Picks: From Abe Schoener — Wine Study in the Loire: Lessons in the Foundation of Winemaking – Part Three

September 23, 2017 by Michael Perlis

A Continuation of Abe Schoener’s [The Scholium Project]…

A NEW LESSON IN THE MORAL NATURE OF WINEMAKING: LES JARDINS DES ESMÉRALDINS

The Wines: Transcendental and somehow Historical at once

Abe Schoener via YouTube

When we taste, he is very eager for our impressions, our reactions. He watches our faces, especially our eyes, carefully. He is clearly proud of how old the wines are: 2004– it was so fresh; I knew that it was not a 2016 from barrel, but perhaps a 2015? No, 2004; bottled in 2010. Totally fresh, punchy, dense but light on its feet at once.

Bottled in 2008. Equally fresh. Showing the beginning of what you could call bottle age. Then, he pulls out and pours a wine that is slightly golden by comparison– 1999. “The first wine that I ever made.” We cannot believe that he is sharing a bottle with us.

This wine too is absolutely fresh, vigorous, even electric. The wine is perhaps more viscous than the others, and more golden to the eye– but not tired or even maturing in the mouth. The wines are complete and developed– and in this sense, mature– but there is no sense that the first two wines have aged at all, and it is hard to place the bottles in time in any way. They are, in this respect transcendental, which is difficult for wine– but they have dates. 1999 was the first year that I made wine too; it is hard for such a wine not to seem historical in this respect. How can a winemaker’s first wine not be historical?

We taste a red wine from 2004 and another early white, from 2001, that finished primary fermentation in bottle (by surprise). Both wines were very good, even great in some way– but it was so hard to come back and down from the 1999, the wine of origin. He calls all of the wines: “Genèse”– Genesis. The winery is the Gardens of Emeralds; the wines are Genesis White and Genesis Red.

All of the wines have intensity– particularly in what you might call “minerality.” They are saline and have the body and density that comes from fruit– but they do not taste or smell of fruit. Nor do they smell of yeast, in spite of their long lees contact. Nor do they seem oxidized. Even the 1999, opened 15 days ago, was fresh and yellow– no more golden than many Chenins only a couple of years old.

You could say that the wines are rocky– but you must somehow also mean that they are graceful. You could point to nuts and nut skins, and high-acid, young champagne, but you would have to be careful not to simplify too much. It is also worth saying that the wines taste and smell reduced, but that this is not an overwhelming sensation; and that there is no trace of VA at all, or, at most, perhaps one senses some acetic in the mouth, but nothing else, and certainly nothing acetate-y. The wines do not have the markers of wines that stand out as “natural” and seem utterly classical in spite of their unconventional origins.

Lastly, the wines have no typicity for me. I cannot identify the whites as Chenin (though they are not so far from what Eben Sadie sometimes accomplishes by rather different means). I cannot place them as Loire wines. This does not bother Xavier at all. He is in fact proud of this. Even though he is a super careful farmer, he is not interested in revealing or somehow representing the vineyards. There is clearly an unbroken continuity for him between the vines and the wine, but he nonetheless does not feel that he respects this continuity by seeking typicity, or by making single vineyard wines. Neither holds any interest for him.

He suggests, with both pride and mischief in his eyes, that the wines would be hard to identify in a blind tasting. When I agree and tell him that the 1999 reminds me of old first growth Bordeaux, he is clearly pleased– not because he cares at all about old Bordeaux, but because my mind roamed.

To be continued…

Vinome Launches First DNA-based Wine Experience

July 26, 2017 by evebushman

HEALDSBURG, Calif. – Vinome isn’t your garden-variety curated wine service. Founded in 2015 by a team of genetic scientists and wine experts, the first DNA-based wine experience harnesses the longstanding science of taste to pair wine lovers and wine discoverers with boutique wine selections on a much deeper level. Using DNA. Vino + genome = Vinome.

Vinome Founders

“After years of analyzing DNA to develop medicines for cancer, we started thinking,” said Sara Riordan, Vinome co-founder, “if there’s a gene that tells you whether you like Brussels sprouts or not, and whether you like cilantro or not, why aren’t we using genetics to tell people whether they would favor a certain wine?”

Vinome does just that. The profoundly personalized wine experience analyzes the nuances of taste preferences, along with 10 genetic markers related to smell and taste to identify eight unique Vinome taste profiles. Customer results will reveal primary wine flavor affinities along with how likely they are to respond to flavors such as traces of leather, minerals, honeysuckle, and more. From the bright, crisp citrus flavors of Vibrant Grove to the rich and complex flavors of The Big Bold, customers can shop for hard-to-find bottles curated specifically for their Vinome in the online store, or join the quarterly wine club. Either way, Vinome delivers direct to their doorstep.

“To date, we have developed relationships with boutique wineries in California, Oregon and Washington,” said Shannon Kieran, also a Vinome co-founder. “These are wines that are routinely rated favorably by the industry, though they are not typically sold in grocery stores or wine outlets. They’re amazing wines.”

Vinome is one of the first companies to apply the science of taste and the vast body of genetic research to a new and broadly accessible experience –a groundbreaking connection between a person’s DNA and lifestyle.

Ronald Andrews, Vinome co-founder and CEO, has spent most of his career in the molecular diagnostics industry. “The rigor around the science has been strong and thorough, and we’re proud of the time we have spent to get it right,” he said.

The Vinome process is quick and easy. Customers sign up online, take a taste preference survey and in a few days will receive a saliva kit and instructions. A postage paid envelope is provided for sending the sample to the lab, and in just a few weeks, they will receive their Vinome and access to the online store and wine club.

For more information or to start your Vinome journey, visit Vinome.com. Or find us on Facebook, Instagram, Twitter and YouTube at @myvinome.

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About Vinome

Founded in 2015, Vinome is the ultimate personalized wine experience. Created by a team of genetic scientists and wine experts, Vinome uses DNA insights, the science of taste and taste preference information to pair wine lovers and wine discoverers with wines they love. Shop for hard-to-find boutique bottles in the online store, or join the quarterly wine club. Either way, Vinome delivers direct to your doorstep. Disrupting the direct-to-consumer wine industry, Vinome has piqued the interest of Fast Company, The Atlantic, Fox Business, British Airways Business Life and Thrillist.

For more information or to start your Vinome journey, visit Vinome.com. Or find us on Facebook, Instagram, Twitter and YouTube at @myvinome.

Color Up Your Summer with Brazilian Wines

July 19, 2017 by evebushman

New York, NY – Attention, wine lovers: the Wines of Brazil have made their way to the U.S. and are ready to take the country by storm. Internationally celebrated for its soccer players and its Rio Carnival, Brazil is also home to a variety of flavorful wines that will delight American consumers in search of young and fresh wines, at great value for money.

Photo: The Drinks Wholesaler magazine

In a region known for its at times excessively powerful wines, Brazil stands out for its production of lighter, friendly and easy-drinking wines. Brazilian wines offer a surprising and high-quality alternative to your usual wines choices, being generally pressed from the varietals you love: Chardonnay, Pinot Noir, Merlot, both still or sparkling. Embodying the soul of the country, Brazilian wines are lively, aromatic and colorful, and will be the life of the party!

Brazilian Sparkling wines – the taste of celebrations

Shake up your habits and pop a Brazilian sparkling wine for your next festivities. Characterized by an exceptional acidity and freshness, they are ultimate crowd-pleasures. Many of the producers follow the méthode traditionnelle – the same as Champagne – Brazilian sparkling wines are mainly produced from Chardonnay, Italic Riesling, Pinot Noir and Muscat. Aromatic and vivacious, they can be enjoyed on their own as an aperitif, or with all kinds of every day food such as sushi and light salads.

Brazilian Red wines – the flavor of passion

Brazilian reds will delight every red wine lover: from fruity to earthier reds, the region is home to a palette of vibrant reds pressed mostly from Merlot and Cabernet Sauvignon, which produce elegant and structured wines. With lower alcohol contents than similar New World wines (around 11-12.5%), they can be sipped during the day, without fears of headiness. The wines’ aromatic flavors combined with mild tannins make them a perfect addition to the dinner table: fresh and young, they will not overwhelm your meal’s flavors. Sip them with a BBQ-grilled meat to feel like a proper Brazilian enjoying a churrasco, the country’s iconic ember-grilled steak.

A look inside Brazil

There are six wine regions in Brazil, covering an almost 2,500-mile distance along the country’s eastern border. 90% of the wineries are in Rio Grande do Sul, the state located in the southernmost part of Brazil, bordering Uruguay. The state is also on the same latitude as Argentina and South Africa:

Serra Gaúcha – the leading region in terms of production, representing 85% of all wines produced in Brazil, it is recognized for its fruity reds and fine sparkling wines. The basaltic soil, humid climate and mild nights produce wines with a distinctive personality.
Campos de Cima da Serra – known for its aromatic whites, and elegant and sophisticated reds, the region enjoys moderate temperatures and consistent winds, which guarantee healthy vines.
Serra do Sudeste – celebrated for its low-yield vines and delicate wines with great minerality, this mountainous region is recognized as one of the most promising wine areas in Brazil.
Campanha – located in the south, bordering Uruguay and Argentina, the region is devoted to vinifera grapes, including Cabernet Sauvignon and Syrah, but also Tannat and Tempranillo, and is recognized for its flavorful reds.
Planalto Catarinense – known for its high-altitude vineyards, Planalto Catarinense is celebrated for its fresh still and sparkling whites. The region is also developing an interesting organic and biodynamic wine production.
Vale Do São Francisco – the most northern vineyard in Brazil, its grapes have higher sugar levels, creating bold and fruity wines. The region is also known for its full-bodied reds, high-quality Moscato sparkling wines and exceptional yields with two harvests a year.

About Wines of Brasil

Wines of Brasil, is an organization that represents 34 wineries that produce wines in six appellations: Serra Gaúcha, Campos de Cima da Serra, Serra do Sudeste, Campanha, Planalto Catarinense, Vale Do São Francisco.

The main mission of the Wines of Brasil project is to promote the quality of Brazilian wines in the international market. To achieve this goal, its work starts within the wineries, providing producers with guidance on how to export, which results in promotional campaigns in different parts of the world, including the participation in wine fairs and direct contact with trade agents and opinion makers.

The Brazilian wineries produced for the export market over 2.2 million liters and commercialized to 36 countries from January to December 2016. The exports to the USA market have increased 34.64 % in 2016.

Visit www.winesofbrasil.com for more information, or follow Wines of Brasil on Instagram (@brazilianwines), Faceebok (Wines of Brasil) and Twitter (@WinesofBrasil)

Perlises Pick: MOSCATO D’ASTI D.O.C.G. MASTER CLASS

July 8, 2017 by Michael Perlis

Wine education is always a good thing, and when you have the opportunity to attend a class led by Tim Gaiser, renowned Master Sommelier and wine educator – even better. With only somewhat over 200 people in the world having obtained this designation, Tim’s vast wine knowledge and entertaining speaking style always make his presentations must-attends.

Master Sommelier Tim Gaiser, Food and Beverage Magazine

Taking classes outside of my comfort zone is also rewarding. My focus and small amount of expertise is regarding certain areas of California wine. I’ve often felt that should I not have this as my area of interest that I’d like to expand my knowledge of Italian wines. Whenever I am exposed to wines from Italy, I find the flavors right up my alley – but there is an extraordinary amount to learn, both in terms of history and grape varieties.

Fortunately, Tim Gaiser’s favorite wine region apparently is Italy, so I was in the right place.

In this case, Karen and I had the opportunity to attend a MOSCATO D’ASTI D.O.C.G. MASTER CLASS at Mr. C’s in Beverly Hills, put on by IEEM (International Event & Exhibition Management), led by Mr. Gaiser with wine samples and information provided by representatives of wineries of the region.

From the seminar brochure:

Moscato d’Asti is one of the most renowned and highly regarded Italian sweet wines, produced in the Piedmont region. Characterized by exceptionally high quality and surprisingly simple production methods, Moscato d’Asti is a very natural agricultural product. It retains the intense, musky aroma of the grapes from which it is made, Moscato Bianco. A sip brings to the palate special notes that remind one of wisteria, lime, peach and apricot, along with hints of sage, lemon and orange blossoms. The low alcohol content of Moscato d’Asti (about 5% by volume) makes it ideal for everyone, and particularly appropriate for holiday celebrations, birthdays and weddings.

If Moscato d’Asti is an extraordinary wine, part of the credit goes to the Consortium for the Promotion of Asti, an institution which has protected and promoted both this wine and Asti Spumante all over the world since 1932. The Consortium sponsors research through specific scientific studies and through the application of technological innovations to improve the production process. In addition, it conducts quality controls along the entire production chain and ensures that the Consortium’s seal, which depicts the patron saint of Asti, Saint Secundus on horseback, is not improperly used.

Wines we tasted, all from the 2016 vintage…

Winery: MICHELE CHIARLO

Name of wine: NIVOLE

Vineyard location: Canelli (Piedmont)

Winery: SARACCO

Name of wine: MOSCATO D’ASTI D.O.P.

Vineyard location: In the village of Castiglione Tinella.

Winery: COPPO

Name of wine: MONCALVINA

Vineyard location: Canelli (Piedmont)

Winery: MARENCO VINI

Name of wine: SCRAPONA

Vineyard location: Strevi.

Winery: VIGNAIOLI DI SANTO STEFANO – CERETTO

Name of wine: MOSCATO D’ASTI D.O.C.G.

Vineyard location: Santo Stefano Belbo, Canelli, Calosso.

Winery: CAUDRINA

Name of wine: LA CAUDRINA

Vineyard location: Castiglione Tinella.

(I apologize for any typographical errors.)

Moscato Bianco is considered the “original muscat” with seven other muscats that descended from this grape.

The vineyard are on steep hillsides, so hand harvesting is necessary. These dry-farmed vineyards are spread over 24,000 acres – this area is a designated UNESCO World Heritage Site.

The harvested grapes are pressed and the juice is typically stored in stainless steel. The fermentation, and the bubbles, are natural processes. The juice can be kept cold with no fermentation until the need a new batch arrives, so there may be multiple fermentations during a year.

All the wines were tasty. To me, the differences between them were very slight, perhaps due to my Zin-jaded palate. Great notes of stone fruits and citrus, along with floral aromatics, were present. Low alcohol [5% or so] and a little sweetness make these wines great for dessert, an aperitif or even an afternoon quaff. They have a creamy quality when young, but as they age over a few years develop more mineral characteristics. Prices are really reasonable — $15 to $25 or so, so definitely worth buying a few to experiment with.

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

Capturing the spiritual essence of mezcal? New book “The Mezcal Rush” by Granville Greene is HERE

June 19, 2017 by evebushman

PRAISE FOR THE MEZCAL RUSH:

“A rich, inclusive portrait of one of the world’s great drinks.” —Kirkus Reviews

“A unique and fascinating journey following the mezcal trail from remote Mexican villages to trendy bars abroad … Greene’s lively and skillful blend of travelogue and social commentary charts the sometimes troubled links between these very different worlds.” —Gideon Rachman,
chief foreign affairs commentator, The Financial Times

Mezcal may be the oldest distilled spirit in the Americas, but has exploded in popularity only recently. In The Mezcal Rush: Explorations in Agave Country (Counterpoint Press, 295 pages), Granville Greene vividly describes his quest through the Mexican highlands to learn more about the varied cultures, plants, and traditions surrounding the drink, which has become a craft cocktail darling.

He soon finds that, unlike most high-end spirits, small-batch mezcals are typically produced by and for subsistence farming communities, where maestros mezcaleros distill their signature drinks using local agaves and artisanal production methods honed through generations of mezcal-making families. Greene visits remote indigenous villages in Oaxaca and Guerrero states, where the spirit is never mixed into cocktails and is reserved instead for consuming puro on special occasions—a liquid language celebrating community identity along with the diverse characters of numerous agave species.

Greene joins the maestros in the arduous tasks of mezcal-making, as they harvest agave hearts from treacherous mountain slopes, roast them in underground pit ovens, grind them in rustic mills, and distill the fermented mash over wood fires through long nights under the stars. Ambient elements enter the process—the natural yeasts of a lime tree growing near a still, the unique minerality of the local spring water—as each mezcal becomes an individual expression of plants, place, and the artistry of its maker.

Sipping a handcrafted mezcal, Greene comes to understand, is like being invited into someone’s home and allows us to transcend borders. Yet while visiting a cocktail convention in New Orleans and hip new mezcal bars in the U.S. and abroad, he finds an ongoing disconnect with the maestros, who have been swept up in a hot new booze trend in which they have little voice. Greene explores the dynamics of a cultural commodity undergoing a gold-rush style surge as a luxury export, and the consequent overharvesting that threatens agaves growing in the wild, as he finds the ancient spirit at a new crossroads.

With illustrations by Jack DeLap.

ABOUT THE AUTHOR: GRANVILLE GREENE is a graduate of The Writing Seminars at Johns Hopkins University. He has written for Outside, The New York Times, and many other publications. He lives in Santa Fe, New Mexico.