SUPER TUSCANS DEMYSTIFIED and WHYNOT WINE SAVER SHOWCASE

March 20, 2020 by evebushman

Last month I got another look at the whynot wine saver (2019 article) and benefitted from the expert knowledge from the North American Sommelier Association president Diego Meraviglia, on what the heck a Super Tuscan is and how it came to be. The invitation is below, then my notes of what I learned and photos are here.

For decades and decades, a mystical and highly revered wine category has commanded sales, ratings, prices and stirred up awe and buzz across the wine-world and most of all in the United States Tuscan in origin, but international in spirit, “SUPER TUSCANS“ have represented some of the best bottlings to leave Italian soil, world-bound.

But what exactly are they? Not even an official category…SUPER TUSCANS blasted onto the wine world through contradiction, controversy and a pioneering soul in the 1960’s and were some of the very first Italian wines to make a name for themselves and Italy across the planet.

Very often misunderstood, misrepresented and erroneously explained and perceived, our mission is to shed light and clarity on a mystical and legendary Italian wine category that has little of official to begin with.

What Exactly is a Super Tuscan?

There are no rules about what a Super Tuscan has to be. According to Meraviglia the term was made up by the American press, namely a young Robert Parker that was sent a bottle to review. It gave a term to a popular wine without an appellation to define them.

Located in Central Italy, where they had learned that almost any grape varietal could thrive (just not Nebbiolo or Nordic grapes) due to the length of the growing season. Like California, they could focus on Bordeaux and Rhone varietals, and others like Zinfandel. The area benefits from super rich soil with limestone, and a mild climate that produces balanced wines.

There is some history Meraviglia shared as well. The area began with rich landlords during the feudal system where they built a castle, houses, a wall around it all and shared half of what they grew with the people that lived there.

The landlords soon decided there was a wine surplus and decided to sell some of it.

Sassicaia first appeared in 1968 and with that, Super Tuscans were born. It’s a Cabernet Sauvignon – a phenomenon in Italy at the time when these wines could only be labeled as a Red Table Wine. This wine got a lot of attention in the U.K. and the U.S., received high point scores and was very popular, with that the Super Tuscan term stuck. In 1971 Tignanello proved to be the second Super Tuscan.

So when you buy a Super Tuscan you are buying a brand label, not an appellation. All are different grapes varieties – and some may or may not include indigenous grapes. The wines are more like Bordeaux or California wines, basically made in a more international style.

We also learned a little about the different areas and soils which can be seen in the photos I took here. Find Super Tuscans being made in Chianti, Chianti Classico, Montalcino, Bolgheri and Maremma.

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.

Vintage Eve Circa 4/2017: The ‘Cru Bourgeois’ Distinction

March 10, 2020 by evebushman

I attended a wine class organized by the North American Sommelier Association (NASA), of which I am a member, to learn more about ‘Cru Bourgeois’ wines mostly from the Medoc and Haut Medoc region of Bordeaux, France.

Chateau Lestiac, from the Cru Bourgeois official website

Wine appellations in Europe have lots of rules and distinctions. The Cru Bourgeois was different from any other I had learned about before, and the prices – $20 to $50 average – made them accessible to anyone with wine interests.

There were just maybe two dozen of us in the class: sommeliers, wine store owners and wine students. I was surprised to learn that I was one of two people that had been to Bordeaux, but not to the Medoc region.

Some of the reasons why the Bordeaux region is important

All of our winemaking techniques blending, fining, etc. – come from Bordeaux.

One of the longest aging wines in the world, it’s a fact with a proven track record.

Lower alcohol levels than other age-worthy wines.

Bordeaux is divided between the left and right bank of the Gironde river. Left was originally under water before the Dutch drained it, leaving great white gravel pebbles, the “secret to Bordeaux.”

Due to the weather blending became a necessity.

Vintage years are important, and pushed by producers, due to unpredictable weather.

The wines made on the right side of the Gironde river aew Merlot-based. Grows best in colder gravel/soil. Hills and limestone, limestone stays cooler.

Left of the Gironde is Cabernet Sauvignon-based. White pebbles in vineyard increase ripeness.

Haut Medoc and Medoc

Haut Medoc is where the classic Cabernets come from. If you travel the road between Medoc and Haut Medoc, running south to north, the gravel changes from smaller and fine to bigger gravel and more clay. So wines from Haut Medoc are more tannic, potent, powerful and require more aging. As you continue up the wines get bigger. It is widely considered that wines made from grapes closer to the Gironde River are better.

Crus Bourgeois du Medoc

The term, Crus Bourgeois, first became commercial in 19th century. The classification was made official in 1932 with 444 members. By 2003 there were 247 Chateau in the association.

The Crus Bourgeois are considered good wines that weren’t let into Grand Cru classification. This was a way to get national recognition beyond the Grand Crus.

The Crus Bourgeois is a privately controlled certifying organization. At one point one member of the panel was a vintner, it was eventually deemed unfair, and in 2009 a new tasting was held.

The first official selection of Crus Bourgeois was for the 2008 vintage. Every year, two years after harvest, the wines are tasted to see if they will be included as a Crus Bourgeois. The procedure is done annually, to every vintage, and supervised by an outside party, with an audit and a blind tasting. (Grand Crus don’t do this testing)

They have to have a representative random sample, to get an indication of that year’s quality, so they do an annual blind tasting that starts with 80 samples and goes down to 16. This gives a benchmark score of quality and what they are looking for.

More Facts of the Crus Bourgeois

Cru Bourgeois can be identified by QR code on a white label affixed to foil.
3% of Medoc vineyards, 30 million bottles, make the Crus Bourgeois du Medoc.
Average price is $25 a bottle and remain stable.
2013 and 2015 are the highest scanned bottles sold. California, New York and Texas are the states that visit the crus-bourgeois.com website the most.
You can visit 90% of the properties for tours and tastings.
They plan to reintroduce three levels, Crus Bourgeois, Superior Crus Bourgeois and Exceptional Crus Bourgeois categories by 2020.
They also want the review process to be every five years and not for single years.

Presented by NASA

For centuries, BORDEAUX has commanded an almost mythical status in the world of wine, beguiling kings, emperors and dictators alike. While its survival is dependent on the capricious nature of weather, its prosperity has always been tied to the shifting fortunes of global economies. As powerful nations rise and fall, so does the fate of this place.

One of the unique and historical characteristics of this commanding wine region is the quality ‘classification’ of its left bank (Medoc) wineries. Most of us are well aware of the famous 1855 classification that divided the wineries into a ‘Grand Cru’ scale of 1 to 5 and how unreachable the 5 top Chateaux are in price…but how about the wineries that were NOT classified in 1855 ? The ones that were born after, or perhaps never made the cut back then but today make fabulous wines at accessible prices? Welcome the CRU BOURGEOIS. Created in 1962 but with a far longer history, this association of producers stands to protect, classify and promote all the superb wineries that were not classified in 1855 and were in the hands of merchants and not noble families. They represent some of the best and most competitive wines that Bordeaux has to offer. As a result of their selection criteria and positioning in terms of price, the Crus Bourgeois are ideally suited to today’s markets and the requirements of increasingly demanding consumers.

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

Learning About and Tasting 2015 Barolo, Plus the WhyNot Wine Saver

August 23, 2019 by evebushman

As a member of the North American Sommelier Association (NASA), having taken a few classes and a certification (see footer), we are often offered instruction that include unique tasting experiences and lectures. In this class, my first and long overdue one on Barolo wines, we would be treated to a lecture from the president of NASA, Diego Meraviglia. We were also treated to a showcase of a new wine preservation system called WhyNot.

My own history tasting Barolo wasn’t too good. Ed invested in a few and at each tasting, as they aged 10 years or so, I wasn’t happy with the dark tannins and fruit. I knew the wine needed more time in our cellar – many at or past the 20-year mark – but wanted to understand more about the grape, so that my appreciation might help me at the next tasting. I pulled about six bottles from our cellar after this course, see my social media if you want to know which, and further down the road, how the tastings went. For now, let’s get started on what we learned.

From NASA:

A grape, Nebbiolo, that “feeds on fog”…a land, the Langhe, that is protected by the United Nations as a UNESCO world heritage site…a wine, BAROLO DOCG, that has a centuries old reputation for being “the king of wines & the wine of kings”…and a vintage, 2015, that is hailed as one of the best in the past decades.

According to James Suckling: “Two-thirds of the 350+ Barolo 2015s we tasted in this list scored 93 points or above, establishing this vintage as one of the best of the decade. You’ll find the tasting notes for 2015 Barolo awash with superlatives. It’s a great year, clearly the best since 2010, perhaps better. Buy some and see for yourself.”

BAROLO is not only known for its complexity, elegance and structure…but also for its world renowned reputation for cellaring potential. It is consistently one of the wines that holds its own on an open bottle for days and days, some would say, improving every 24 hours.

Before the class began the representatives from WhyNot Wine Saver did a short presentation. We learned that the unit’s use of nitrogen gas promises to keep a bottle of wine fresh for eleven months, important for a restaurant, wine bar or winery that serves pours and by the glass. The cork is removed with a special closed “changer” and a plug, in a “nitrogen-filled environment” is inserted. The bottle can then be put upside down into the WhyNot unit; the desired amount is dispensed in the glass through a “shooter” that keeps nitrogen from wine glass.

Barolo Lesson

There was a lot to learn about Barolo. I have some photos here; if you want a closer look at each slide for a clearer lesson email me:

Made from the Nebbiolo grape in Piemonte, aka Piedmont, Italy.

“Nebbia” means fog and was given the root of the word Nebbiolo as it’s a late ripener and harvested in autumn, sometimes as late as October.

Known to be difficult and stubborn to cultivate, medium-thick skinned, high in tannins and acidity so they have a long aging capability/need.

It is known as the most ancient varietal in all of Italy, first documented in 1266.

93% of the vineyards are on hillsides, 70% red and 30% white.

The center of the appellation is the town of Barolo.

Barolo is considered the “big brother” to Barbaresco.

The flavor of the wine depends on many things, including the terrain: Elveziano (Helvetian) wines are more robust, structured, high in tannins and longevity. The Tortoniano (Tortonian) produces a lighter, more elegant, fast maturation and less longevity. A true Barolo lover would know from which areas they prefer the flavor profile from, and purchase accordingly.

On the 2015s: We tasted a few of the new wines, opened up for at least an hour. I could tell the difference in aromas and flavors between the different terrains, and did appreciate both. Diego explained that the 2015s were going to be amazing in ten years as opposed to waiting 30-40 years. The weather in 2015 created less stress factors, fewer grapes, shorter vintage and less volume. This all contributed to giving the wines “great concentration, flavor and power.” Tannins and unripe flavors have been a common complaint of previous years, not for the 2015s. Diego also believes prices will stay low on the 2015s.

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

May 14, 2019 by evebushman

Last week readers got their first lesson, via a seminar I attended from the North American Sommelier Association (NASA) on Champagne, this week we complete the lesson with some more “Details, Myths and News” and, finally, a tasting. Our NASA lecturer, once again, was Diego Meraviglia.

The Échelle des Crus Rating System

Échelle des Crus is a 1-100 point scale for the labeling of grapes, not the wine, in Champagne.

Villages rated at 80 points. (264 wineries)

Premier Cru rated between 90 to 99 points. (43 wineries)

Grand Cru rated at 100 points. (17 wineries – and warrant the highest prices.)

There is no Pinot Meunier in Premier or Grand Cru regions. The AOC broke this rating system in 2010, allowing for more flexibility in the region, but you will still find Premier Cru and Grand Cru designated Champagnes. It is the thought that a winemaker may not put out the same effort in the Villages as say Premier or Grand Cru, as his wine is thought a lesser quality. Now the field is more even.

Details, Myths and News

Some of how Champagne was made: Fermentation was arrested due to the cold temperature in the region. The yeast was then dormant and resuscitated in the Spring to ferment again. Wines exploded in the cellar until the “methode (or traditional method of) champenoise” was born. Secondary fermentation then occurs in the bottle, sealed and then laid down in cellar.

Flutes: Throw them out, Diego says, they were invented for visual only, cannot get the aromas.

Disgorgement dates: look for this date now shown on some bottles; it will be an indicator of knowing how long the wine may have been sitting on a store’s shelf.

Whether you have a vintage or NV Champagne – it’s meant to be drunk at their release, not to be put in your cellar. Degrading starts at disgorgement. One year in the cellar won’t kill it.

If you plan to visit and taste in Champagne you will be greeted by miles of tunnels, wet, chalk on the ground and, “at the end of the day the Champagne is aged for you” because of the terroir and ready for consumption.

Types of Producers (look for these acronyms on Champagne labels)

CM is a co-op of growers working with a winemaker.

NM is merchants (Negotiants) that produce with their own grapes, and also buy, the vast majority of brands.

RM is a small house that grows and uses 95% of their grapes. A grower-producer is one that some will look for, and make 5% of the wine.

RC and MA are others, but rarely seen except for Trader Joe’s or Costco.

Tasting Notes separated by ; (Diego’s notes in parenthesis)

NV Nicolas Feuillatte Brut Reserve (CM) $29.99

Golden delicious apple, pale lemon juice, unsalted butter; same apple on the nose carried through to the palate, lemon lime, with a short finish. 88 Eve pts. (Diego mentioned the yeast, lemon, toasted almonds aromas, and felt this was a good priced entry-level Champagne.)

NV Paul Georg Blanc de Blanc Premier Cru Brut (CM) $36.99

Cheddar cheese, canned pineapple, cedar, wheat toast; sharp, tart, pineapple, bitter lemon with a long finish. 88 Eve pts. (100% Chardonnay grapes. And a Blanc de Blanc will be known for its creamy qualities.)

NV Veuve Clicquot Brut Rose $64.99

Lavender soap, raspberry, unsalted cracker; raspberry again, white pepper, short finish, pleasant. 89 Eve pts. (Pinot Noir dominates, wild strawberry, cherry on the nose. Rose are fruitier and less yeasty than the others.)

NV Billecart-Salmon Demi Sec

Brown sugar, Brie cheese, pink lemonade; honey, lemon soda, French bread, hard candy. 90 Eve pts. (Smoother, lowered effervescence, a Great Gatsby era wine.)

NV Pierre Paillard Blanc de Noirs “Les Maillerettes” Grand Cru (RM) $54.99

Biggest yet, jasmine flower, clean, wet pebbles, salty, apricot; chilled fruit cup, pineapple, peach, pear, my favorite of the day so far. 91 Eve pts. (Pinot Noir only.)

NV Pierre Peters Cuvee de Reserve Grand Cru Blanc de Blanc (RM) $54.99

Hawaiian pineapple, lemon hard candy, steely; Italian lemon ice, lemon zest, tingling and resonating finish. 90 Eve pts. (20 vintages blended together, called the Solera Method, make up this wine. One of the top five producers. Chardonnay is strong in this wine.)

2008 Louis Roederer Brut ($63.99)

Blue cheese, bruised apple, cream, croutons (want a salad); Biting, tart, apple cider. 89 Eve pts. (Pinot 70% and Chard 30%, 37% of wine is vinified/fermented in oak. No malolactic. Four years of aging before release, and six months after disgorgement.)

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

Global Wine Awards 2018: Prep Work and Prep Fun?

June 29, 2018 by evebushman

So this happened. THIS. What my footer of every article cries out for… has served as a judge…in the hopes that someone might notice and hire me again. They did. They being Mark Norman (a LinkedIn connection) and Eddie Rivkin (CEO and Exec. Director of the Global Wine and Spirit Awards).

Hello Eve,

Both the Craft Beverage Corporation (my company) and the Craft Beverage Expo (Kellie Shevlin) have agreed to work with Edward Rivkin (CEO and Exec. Dir. of the Global Wine Awards company) to grow the first annual awards event into a world-class competition. What will be unique about this event will be that as well as a long list of typical awards this competition will have matching awards for craft (wineries under 5,000 cases) and micro production wine (wines produced in quantities under 1,000 cases).

I would like to personally invite you to join the judging panel for the 2018 Global Wine Awards being held June 17th -20th 2018 at The Tropicana Hotel, in Las Vegas. As a judge for the event, The Global Wine Awards will…

Best wishes

Mark

You can bet I replied to Norman and Rivkin in record time and confirmed that I definitely wanted in. Rivkin telephoned me a few days later, to get to know more about me, and being me I made sure he knew that though I knew a bit about wine I wasn’t in the same ranks as the other judges. He knew. He said he wanted a group of wine people that could each bring something different, as they say, to the proverbial table. It was a new competition, so part of the proverbial table covered getting the word out about the competition so more wineries would want to be a part of it. One of the tag lines on social media being used, which would attract my attention if I were a winemaker was: #ISO100pts

The judges were Deborah Parker Wong, David Glancy, Stacie Hunt, Roger Bohmrich, Paul R. Ellis, Dänny Ronen, Cameron Sisk, Cassandra Brown and little old me. Now, I had met Wong, in fact sat right next to her, when I was asked to be a guest judge for L.A. International Wine Competition. She was a pleasure to taste with and learn from, and she made me feel right at home.

(It was my first experience as a judge, later I would be invited to judge the Long Beach Grand Cru.)

I also knew Stacie Hunt, in fact I had suggested Rivkin hire her as well to fill out our panel. Hunt had been one of my educators with the North American Sommelier Association (NASA) when I took my American Wine Specialist ® certification classes. I had met her several times at different tastings as well. I knew I would be in good company.

The other judges that I hadn’t met before, well, after reading their full bios on the Global Wine Awards website, I knew just enough about them to realize one thing: they had far more wine education and certifications under their belt than I did. I wasn’t too intimated though as being a judge twice I was always treated respectfully, even when being shown the ropes. I was really starting to look forward to rolling up my sleeves. And about those sleeves:

Can you all please reply with what size lab coat you think you would wear? My plan was to surprise everyone with a really cool embroidered judge’s coat. Then I realized I can’t pull off the surprise without knowing your sizes. Poof there goes the surprise! I will only ask that you wear the lab coats for the part of the session(s) that will be photographed.

#ohboy – you know I forwarded this email to lots of family and friends! A lab coat! Embroidered! With my NAME on it? The amount of social media and press I could get (send out) was blowing my little blond brain up.

Now all I had to worry about would soon be really happening again: how many wines were we to sample?

Would I be able to keep up with the other judges in our speed tastings? Would we agree on scores, or as I’ve experienced in the past, will there be discussions at times to see the same attributes or flaws others saw? How many green olives and gray beef would I have to consume to cleanse my palate? Etc. etc. etc.

That ends part one of my little adventure. Look for my next installment where I will tell you how the judging process went, and then in a final installment I hope to share all of the medal winners!

Website: https://globalwineawards.co/

Facebook: https://www.facebook.com/Global-Wine-Awards-1833717633611628/

Instagram: https://www.instagram.com/globalwineawardslv/

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

Why Not Have…Drinking Goals for 2018? And No, it’s not too late to set them!

January 26, 2018 by evebushman

I’m not a person that makes new year resolutions often. It’s such a joke to set some very far-off sounding goal only to not even achieve it – as that’s become the norm. You can try and fool the system by setting goals that are simple to attain like…planning ahead for the next year’s resolutions you won’t be achieving! Egads, we’ve really become slackers.

So, in between not making resolutions at all or making resolutions that are too easy to achieve I challenge you to set some drinking resolutions. And feel free to be as lax as you want in reaching them – as it won’t matter to anyone whether you do or not! LOL.

These are my Drinking Goals for 2018, none of which requires over-imbibing but if you do please Uber:

Go to a tequila and/or Mezcal tasting as neither are in my comfort zone.

Go to more wine tastings of areas I’m unfamiliar with: Portugal (and not for the Port alone), Republic of Georgia, Finger Lakes…where else? Check out this CNN article on some lesser known wine areas.

Take advantage of more courses, maybe even a new certification, offered via my NASA (North American Sommelier Association) membership.

Frequent our local wine bars (Valencia Wine Company, Wine 661, Lee’s Wine Bistro, Newhall Press Room), winery tasting rooms (Pulchella, Double Trouble) and restaurants with fine wine lists (Le Chene, Newhall Refinery, Larsen’s, Greg’s List at Salt Creek Grille) more often.

Make it to the Japanese Food and Restaurant Expo put on by Mutual Trading again to further my education on Soju, Sake, beer and Japanese wine…all while sampling some delectable foods.

Continue to work with the WiSH Education Foundation to bring a new event to Old Town Newhall. Look for Wine Under the Stars early May where we will have wines culled from the latest winemakers making wine at the SCV Custom Crush Services paired with dishes from several different local restaurants. We will be the first to host an event on the rooftop of our new Laemmle theater.

Continue to work with our WiSH committee to bring in new spirit vendors to Cocktails on the Roof. This year marks our fourth year! (Save the date 9/7!) Last year our new vendor was Pomp and Whimsy Gin Liqueur and they said it was the best event they had ever poured at! (If you rep a spirit vendor and want your product seen in the first and only premier cocktail event Santa Clarita Valley email me: eve@evewine101.com)

Continue looking for the Spirits One Level now offered globally from WSET (Wine and Spirits Education Trust) since my Level Two in both isn’t transferable to take a Level 2 or 3 in Spirits alone. Haven’t found one offered remotely near me yet!

Get back to Denver to visit Stranahan’s again, see if I can get a taste of their annually made limited edition bourbon whiskey.

Get back to Park City to go to High West Distillery again as some of their spirits aren’t sold in here in California.

Continue my education on peated single malt whisky by attending LA Scotch Club’s annual Peatin’ Meetin’ again.

Take more classes at the Nth Show aka Universal Whisky Experience in Vegas early April…even though my husband may ditch me just to taste.

Make it to at least one meeting, aka tasting, of the no-longer-new LA Chapter of Women Who Whisky Club!

I hope to receive a comment or an email (eve@evewine101.com) with what your drinking resolutions are, I had so much fun making up mine!

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

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

BEYOND THE STARS: Learning About Dom Pérignon with the North American Sommelier Association (NASA) Part One

January 5, 2018 by evebushman

In paying my annual dues to NASA there are many opportunities offered for continued education and tastings. And now that NASA President Diego Meraviglia is the US Brand Ambassador for Dom Perignon, it was just a matter of time before I could get in on the most rare opportunity!

Photo credit: SIMONA MAFFEI

From NASA

“Brothers come quickly ! I’m drinking stars !” was the exclamation uttered by father Dom Pérignon as he discovered bubbles in wine. A fluke, a coincidence of nature dictated by the extreme Northern location of the Champagne region causing stuck fermentations due to cold. He spent the rest of his life, 47 years, battling, studying, exploring, analyzing and comprehending this phenomenon.

In 1668 Dom Pierre Pérignon, a monk, is nominated curator of the abbey of Hautvillers. He was in charge of managing the supplies of this holy place and set out to improve and renovate the vineyards and wine the abbey produced. As a Benedictine monk, he followed the rule of St.Benedict…the strive for perfection and discipline; he left nothing to chance. He set out to make “the best wine in the world” and single handedly set the base for what Champagne and any ‘classical method’ sparkling wine is today. He invented techniques, methodologies and concepts that revolutionized wine forever.

The original prestige cuvée was indeed Moët & Chandon’s ‘Dom Pérignon’, launched in 1936 with the 1921 vintage. Until then, Champagne houses produced different cuvées of varying quality, but a top-of-the-range wine produced to the highest standards (and priced accordingly) was a new idea. In the last three decades of the 20th century, most Champagne houses followed these with their own prestige cuvées, often named after notable people with a link to that producer and presented in non standard bottle shapes (following Dom Pérignon’s lead with its 18th century revival design). These are indeed…the BEST SPARKLING WINES IN THE WORLD.

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

MY TAKEAWAYS FROM THE LESSON:

Dom Perignon is known for being the first to: put a brand name (his own) on a label (instead of just the name of the region), creating the bottle shape, making white wine from red grapes, blending and sorting (and at Dom Perignon every berry is sorted by hand).

Ruinart is known for being the first commercial winery in Champagne. Veuve Cliquot is known for being the first to filter.

Dom Perignon came to the abbey in 1668, at the age of 32, and was given the job of curator. He dedicated 47 years of his life to perfecting wine.

Wine in Champagne, France first appeared between the first and fourth centuries AD, when the Romans ruled the area. After that, during the Barbarian rule, there was no wine produced until 987 AD.

Champagne is the most northern region of France. There is less sunlight and thereby less warmth in the vineyard. Every year, to this day, it is a struggle for the grapes to ripen. There is spring frost and winter hail, so the “struggle is real” in producing Champagne, and also accounts for the cost.

Belgium is a bordering country but they’re not known for producing any wine at all, they make beer.

In the early days exorcists were brought in to deal with the “demon in the cellar” that was causing the wines to explode. Now that demon name has translated to what happens when you enjoy Champagne…

Dom Perignon only uses a strict 50/50 blend of Pinot Noir and Chardonnay.

The chalky fossil-rich soil in Champagne, due to originally being under the sea, gives the wines their minerality.

1921 was the first vintage champagne from Don Perignon. It was all non-vintage prior to this. To this day they don’t make a vintage champagne every year, only the years that the fruit is the best.

Stay tuned to this column next week where I will share some of the wonderful and rare wines we tasted after our lesson!

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

A Turn for the Ladies: Women I’ve Known That Have Influenced My Wine

January 20, 2017 by evebushman

I covered The 15 Most Influential Wine Men in my Life back in 2011, even needed a part two, but realize now that I never covered the women. I even reran both parts on the men in early 2016. With more male than female winemakers, sommeliers and educators I had an excuse not to write about the women I knew in the wine industry. But, on hindsight I’ve come to realize that there are some wonderful ladies that have influenced me over the years, and it’s high time to pay tribute to them.

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L to R: Claudia Sheridan, Denise Lowe and Eve Bushman

My Wine Ladies (in no particular order)

Jeannie Carpenter, co-owner Compa vineyard, founder Sunset in the Vineyard, Assistance League Santa Clarita: This hard working local volunteer knows a lot about wine, knows everyone in town and has been a supporter of my non-profit events for years. Jeannie replies to our weekly Dear Wine Friend newsletter, often remarking on how much I have learned about wine over the years.

Julie Brosterman, founder Women and Wine: Julie was probably one of the first women in the wine world that I met. I wrote some blog pieces for her wildly popular website, have been invited to her home to cover events and have met many wonderful wine people simply due to her influence.

Claudia Sheridan, fellow student Wine and Spirit Education Trust (WSET) Level 2, social media educator and author at ClaudiaSheridan.com: Claudia has been my “wing man” not only through WSET but also on various wine trips. She knows a lot about wine, people, event organization, and now has literally written the book on social media. She is my biggest female supporter and true wine buddy. I like to tease my young friend when she uses descriptors like “Jolly Rancher candy” to describe a wine we may be tasting, but the fact is, her palate is pretty damn good.

Suzanne Phifer Pavitt, proprietor Phifer Pavitt Wine: Suzanne is filled with Southern-girl charm. She was the first vintner to invite me into her Calistoga home for an overnight stay, and has suffered through many interviews, even one on her Wine Dog. Her DateNight Cabernet Sauvignon is not to be missed, every vintage has been noteworthy.

Lil Lepore, former owner Vino 100: I miss Lil. Back in the day she and partner Shari Frazier, opened a nice wine store and bar in Valencia that not only gave wine to every event in town, but hosted wine tastings, lessons, women only nights and even film showings. Learned, made some wine friends that I still have to this day and tasted a lot in those years thanks to Lil and Shari.

Tanya Green, owner Wine 661: Tanya took over Wine 661 and it suddenly became a place to hang out – especially for women that aren’t looking for a bar atmosphere in my opinion. It’s a top choice for me to meet a pal there for a glass or a bottle, or take my newly minted 21 year-old daughter in for some pink Champagne. The wine racks always hold something new each time I come, and even though it’s small, live bands and dancing are more than welcome there.

Judy Cox, co-owner Mystic Hills Vineyard: I’ve known Judy since she ran the Betty Ferguson Foundation and I was a volunteer about 10 years ago. Fast forward and she, along with husband Joel Cox and other family members, picked up and moved to Paso Robles. Fast forward some more and they decided to plant vines and become vintners. I was lucky enough to work with them when they started out promoting their wines in press releases and events. At “press” time every single wine they produced has won at least one award.I especially like their Unforgiven Bordeaux blend and Rose.

Denise Lowe, fellow student Wine and Spirit Education Trust (WSET) Level 2, wine educator Goddess of Wine: Loved bantering wine with Denise, she kept me on my toes testing my knowledge and then she moved to Morro Bay where she has since become more involved as the area’s wine educator.

Nina Rosenblatt Sventitsky, Board Member and Secretary General for the North American Sommelier Association (NASA), Rioja Specialist: Nina got her hands on me for the American Wine Certification course I recently took and passed. Her wealth of knowledge is immense. I look forward to many more years of education.

Marlee Lauffer, Foundation President at Henry Mayo Newhall Hospital, wine lover: Marlee is a good pal, and like Jeannie Carpenter, a supporter – and more recently a co-host – of events I have produced and promoted (with the help of many). Marlee’s main function in my wine education has been to promote Pinot Noir – kind of an inside joke – and has introduced me to several wineries that I hadn’t known about.

Kathy Lockhart, founder Wine-y Women Unwind Meet-up and Facebook group: Kathy also supports many of the events I’ve promoted. Along with that, she has created a growing group of female wine lovers – over 300 I believe – that are interested in all kinds of wine-centric activities. I wish I had Kathy’s energy!

Three Santa Clarita Valley Women (EVE IS ONE!) Certified as American Wine Experts by North American Sommelier Association

June 17, 2016 by evebushman

Locals Achieve Certification in the First Globally-Recognized Course on American Wine

SANTA CLARITA VALLEY – After the completion of the AMERICAN WINE SPECIALIST® course via the North American Sommelier Association (NASA), local Santa Clarita Valley residents, Eve Bushman, Beth Greenwald and Danise Davis earned a “certification in first globally-recognized course on American Wine.”

The trio had studied together before – in 2010 they obtained their Level 2 Intermediate Certificate in Wine and Spirits from the London-based Wine and Spirit Education Trust Limited in classes led by local wine educator DiMaggio Washington.

“I took the AMERICAN WINE SPECIALIST® course for two reasons,” began Eve Bushman of Eve’s Wine 101. “For one I had done a couple of wine judging stints and wanted to expand my knowledge by learning more about the different types of wines produced all over the U.S. Secondly I thought it would contribute to my credibility as a wine writer.”

Wine aficionado Beth Greenwald, commented, “While working in the industry (All Corked Up, The Cellar, Roman Holiday) I began my wine studies for personal knowledge and to better assist customers on their selection of wine.” Danise Davis, a wine expert and a local SCV-based realtor added, “I’ve been interested in wines most of my adult life. After 2000, I started getting more serious and realized the more you know, the more you realize you don’t know.

This class was surprisingly useful. Since completing the course, I’ve had numerous opportunities to utilize things I learned. I’ve traveled to Washington state, taken friends wine tasting in Santa Ynez, and poured at charity wine tastings…life is full of serendipity!”

From http://www.nasommelier.com – The AMERICAN WINE SPECIALIST® course “focuses on the upbeat, pioneering, adventurous frontier of American (USA) wine. From the East coast to the West coast…and everything in between” and the “AMERICAN WINE SPECIALIST® certification, issued by the North American Sommelier Association (is) recognized internationally by the Worldwide Sommelier Association (www.worldwidesommelier.com).”