Eve's Wine 101

Eve Opens: Le Petit Verre Canned Wines From Argentina

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In my never-ending quest to keep an open mind about wine and spirits, and never be a snob, I recently accepted samples of canned wine to review. Yes, you read that right, Eve has reviewed canned wine, just for you. And lest you think that I judged said wine based on the vessel alone, keep reading, I almost did!

Bubbly Rose

On the can, a pretty pink, read that the wine by Le Petit Verre was made with organic grapes from Mendoza, Argentina. Fit in my hand just right, though I set it down so as not to warm it up too much. I drank from the can, so didn’t evaluate the color of the wine. The small bubbles added a slight effervescence, while the nose, again from the can, was bruised peach and wet stones. The flavor reminded me of Jolly Rancher hard candy, the strawberry and watermelon, though the wine was not sweet. There was a nice finish, due to the bubbles, with both the fruit and minerality weighing in. This is what people call a great “picnic” wine as it would pack well, I enjoyed it by my pool, sans ice. (After I had my sample I poured the remainder in a wine glass for my husband to enjoy indoors. The color was a pretty peach, almost a salmon, and the nose remained the same with the addition of a pretty talcum powder aroma.)

Malbec

I chilled this wine slightly as it was a hot day. I tried to sample it from the can and didn’t care for it – the aroma or flavor. I quickly poured it into a wine glass, and waited a few minutes for the wine to open up. It’s a great deep purple color, and very opaque. Aromas included plums, black cherry, dark chocolate, tree bark and a rich earthiness. Having a second taste – it was a completely different experience than from the can and I’m not positive that the idea of a red in a can itself turned me off – it was dark, plums and prunes, smoke, char, pipe tobacco, and a long dry finish. This wine, unlike its bubbly pink predecessor, was more serious. This wine isn’t for a picnic, but instead for a nice mix of BBQ beef or pork. 

Le Petit Verre News Release

Le Petit Verre (French for “The Small Glass” and a playful nod to the French origin of the Bousquet family) debuts with two options: a Malbec, of course, and a Bubbly Rosé, each presented in 250-ml cans (SRP $13 per four-pack / $3.50 per individual can), available in major markets nationwide. Both types are dry and check in at 12.5% alcohol. Though a vintage is not stated on the cans, fruit is from the 2021 harvest.

The 100% certified organic fruit for the Le Petit Verre duo comes from the Tupungato Valley, a high-altitude sub-zone of Mendoza’s Uco Valley, known for producing fruit with an abundance of aroma, flavor and freshness thanks to significant day-night temperature fluctuations and the intense Andean sunlight.

The canned wine category is booming. Sales are driven not just by millennials; consumers of all ages are gravitating toward the convenience, portability and portion control offered by the new-format packaging. The smaller 250-ml size also provides faster cooling — always a plus.

“Wine-in-a-can fits neatly into today’s active lifestyle, with consumers opting for wines that are ‘easy,’ both in terms of packaging and content. They are also interested in products that are healthier and more transparent, and the organics category offers that.” — Labid al Ameri, president, Origins Organic Imports

The medium-bodied, mono-varietal Le Petit Malbec reflects its upper-Uco Valley origins. This quality Malbec offers fig and berry aromas, mushroom notes, and well-rounded tannins.

Le Petit Bubbly Rosé, a lively blend of 50% Pinot Noir, 30% Syrah, 10% Pinot Gris and 10% Viognier, features strawberry and red berry aromas with orange zest notes.

Le Petit Verre Malbec and Bubbly Rosé: SRP $13 per 4-pack / $3.50 per can
Available in major markets nationwide from Origins Organic Imports

About Origins Organic Imports: Miami-based Origins Organic Imports is owned and run by husband-and-wife team Labid Ameri and Anne Bousquet, also the owners of Argentina’s leading producer and exporter of certified-organic wines. With Origins Organic, Ameri and Bousquet are dedicated to introducing U.S. consumers to a growing roster of well-priced, high-quality certified- organic offerings from around the world, in addition to those from their own estate.Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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.

Meet the White Portuguese Grapes from Alentejo

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A few weeks ago I was sent six white wines from Portugal for review. Below is some of the information regarding the density of the grapes grown in the area and warmth of the climate – in Alentejo – as well as useful varietal descriptions. Below that are my reviews of the wines I tasted. Being that I received these in the middle of a very hot summer, I welcomed reviewing so many white wines, most of which I was unfamiliar.

From Alentejo

While many regions are still planning for climate change, Alentejo is already there, growing wines in a warmer world. Surprisingly to many, one-fifth of their production comprises exciting, aromatic whites.

Portugal has the highest density of native grapes per square mile of any country in the world. Alentejo growers and winemakers appreciate the native grape varieties, many of which are versatile, drought-resistant, have acidity to spare, and/or ripen early, making them well-suited to Alentejo’s hot climate.

Variety Information From Alentejo

(Note: I read the tasting notes on these grapes after I sampled the wines.)

Antão Vaz: Versatile, perfumed and shows great solo or blended, Antão Vaz is Alentejo’s white star. This hot-climate variety is highly resistant to drought and disease, producing consistently reliable yields, which ripen evenly.

Arinto: Alentejo’s best white blending variety, thanks to its exuberant acidity. Discreet aroma. Green apple, lemon and lime freshness and mineral notes favored by many wine lovers. Arinto has large leaves for shading and super-high acidity, making it well suited to the hot Alentejo climate.

Fernão Pires: Extremely aromatic (faintly reminiscent of Muscat), with distinctive peppery notes on nose and palate, Fernao Pires matures early and softens with oak aging. Suited to hot climates, the vine is susceptible to frost, so is not a match in cooler areas.

Roupeiro – aka Malvasia and Siria: Rouperio used to be the most widely planted white in Alentejo.  Often paired with Antao Vaz and Arinto, this grape is best enjoyed young, with its seductive citrus notes of orange and lemon, hints of peach, melon, laurel and forest flowers. Rouperio vines are resistant to regular grape diseases such as powdery mildew, which are severe in hot and dry climates like Alentejo.

Verdelho: An undervalued grape that over-delivers, Verdelho styles range from fresh and fruity when young, to rich and unctuous (an “oily” palate-coating trait like Riesling or Chenin) when older. Verdelho is early ripening and drought-tolerant variety, making it ideal for growing in the hot climates such as Alentejo. It ripens early avoiding spring frosts and mildew diseases. Verdelho originates from the Azores and is not linked to Spanish Verdejo.

The Tasting 

1. 2021 Torre de Palma

Grapes: Arinto and Alvarinho (SRP $40)

With a color of pale straw, aromas included fresh cut cantaloupe, honeydew melon, lemon-lime, white peach, a perfume with talcum powder, a tiny trace of smoke and recently rain-washed concrete. Very pleasant and inviting. Lots of bruised Yellow Delicious apple on the mouth, followed by a mild acidity, and more bruised fruit – Rainier cherry and plum – as well as lively lemon-lime and bracing minerality. (Also interesting to see the lemon-lime made their tasting notes for the Arinto grape as well.)

2. 2020 Adega de Redondo Porta da Ravessa Special Edition White (SRP $15)

Grapes: Roupeiro, Fernão Pires, Arinto.

A very pale gold color, with a nose full of yellow peach, white flowers, honey, and a cooling minerality. The mouth was a collection of that same peach and honey as well as Meyer lemon and sliced Naval oranges. A mild to medium acidity allowed the fruit to linger gracefully on the palate. I was unfamiliar with these grapes and I enjoyed tasting them in this wine. (I read the tasting notes on the Roupeiro after I tasted this wine, found it interesting to find the lemon, orange and peach in their notes as well.)

3. 2018 Conventual Reserva Branca

Grapes: Fernao Pires, Antao Vaz

This was the oldest wine offered in this group, made with Portuguese grapes I’m familiar with and the only Reserva, so I was looking forward to this one. I noted a pale yellow gold color to the wine, with white flower, cling peaches, a dusting of lemon and sea air on the nose. Going in for a taste this time I found those same cling peaches, a nut fruit like apricot, lemonade, and a medium acidity and crispness that allowed for a nice length. (Definitely aromatic as the Fernao Pires grape is described above.)

4. 2021 Herdade do Esporão Colheita Branco (SRP $18)

Grapes: Antao Vaz, Viosinho.

I was interested in trying this wine because I had reviewed the 2020 vintage of the same wine this past February. (My review of the Esporao Branco 2020:

http://evewine101.com/2022/02/11/tasting-sustainable-wines-with-herdade-do-esporao/) This time I noted a pale gold color with even paler pink brush strokes. The nose reminded me of crisp apple slices, pears, sweet butter and fine mineral water; while the flavors included that same apple and pear as well as juicy peach, lime soda and a nice acidity that made me want to go back for another taste.

5. 2020 Rocim Mariana White (SRP $16)

Grapes: Antão Vaz, Arinto, Alvarinho.

Wine number five had a color of pale hay, with aromas of fresh pineapple slices, lemon candy, buttery wafers and crushed dry leaves. For the taste I got fruit cocktail, bruised apple, a savory quality, acidity and a mild to medium salinity. The lemon, minerality and acidity I now know are common to the Arinto grape – see the grape descriptions above.

6. 2021 Marques de Borba Colheita White

Grapes: Arinto, Antão Vaz and Viognier.

My last Portuguese wine of the week to study, as I’d been savoring these one night at a time, so here goes: Colors of pale yellow with a hint of both green and rose. Bruised apple, toffee, lemon zest, peach and wet pebbles greeted me on the nose while I felt a mouth coating viscosity was filled with lemon, lime, acidity, minerals and a slight reminiscence of sea salt. Very refreshing. 

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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.

Milam And Greene Releases The Castle Hill Series Batch Two, a Limited-Edition Batch of 13-Year-Old Casks

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BLANCO, TEXAS (PRWEB) – Milam & Greene Whiskey is introducing The Castle Hill Series Batch Two, the second release of its limited-edition batch of 13-year-old hand-selected straight bourbon whiskies bottled at barrel proof. The Castle Hill Series celebrates the art of batching well-aged casks, one of the many methods Milam & Greene enlists to create its award-winning range of whiskies. Just 26 vintage barrels were married to create this superb whiskey, making it the most limited release from the acclaimed distillery that was recently lauded for its “Best in Show” whiskey at The American Craft Spirits Association competition.

The Castle Hill Series carries the oldest age statement in the Milam & Greene family of whiskies, and each batch includes the distillery’s most exclusive casks. The series is named for the historic Texas Military Institute, also known as “The Castle,” in Austin, Texas. While the Milam & Greene distillery operations and warehousing are in Blanco, Texas, The Castle is home to Heather Greene’s blending lab, and its old-world elegance serves as an inspiration for the Milam & Greene CEO and master blender.

Greene is renowned for her exceptional whiskey blending skills, and The Castle Hill Series showcases her ability to select the right casks to blend to develop complex flavors. Greene honed her tremendous whiskey blending skills while evaluating Scotch whisky for the Scotch Malt Whisky Society in Scotland, as well as while working with numerous distilleries around the globe before bringing her talent to Milam & Greene in 2018. Under Greene’s direction, whiskey blending is essential to creating core Milam & Greene whiskies including the Triple Cask Straight Bourbon Whiskey and Port Finished Straight Rye Whiskey.

“The guiding principle in blending The Castle Hill Series is to create a traditional bourbon that whiskey drinkers will love,” says Heather Greene, Milam & Greene CEO and master blender. “Each cask used to create The Castle Hill Series has a different personality. Those personality traits are developed through aging over a long period of time with influences from the environment. We hand-selected each barrel aged between 13 years, 10 months, and 17 days at the youngest, and 14 years, two months, and 13 days at the oldest, to identify specific characteristics that we want in the finished product. The result is a multifaceted bourbon with layers of nutty, spicy, fruity, and oak flavors.”

Milam & Greene The Castle Hill Series, Batch Two Tasting Notes
Milam & Greene The Castle Hill Series Batch Two shines in the glass with a deep burnt amber color. On the nose it is a dichotomy of youthful vigor and aged splendor with scents of warm peach cobbler, brown sugar, and vanillas with hints of almond and milk chocolate. Bottled at cask strength of 111 proof (55.5 % ABV), this potent straight bourbon whiskey features velvety, opulent flavors of caramel, cinnamon, cherry, vanilla, and tobacco with a warming and long finish.

The Castle Hill Series Batch Two Barrel Information
Twenty-six barrels were used to create The Castle Hill Series Batch Two. The ages of each barrel are detailed below:
4 barrels aged 13 years, 10 months, 17 days
8 barrels aged 13 years, 10 months, 18 days
4 barrels aged 13 years, 10 months, 19 days
4 barrels aged 13 years, 11 months, 6 days
2 barrels aged 14 years, 1 month, 20 days
2 barrels aged 14 years, 2 months, 13 days
1 barrel aged 14 years, 2 months, 16 days
1 barrel aged 14 years, 3 months, 6 days

Pricing and Availability
The Castle Hill Series Batch Two is available for a suggested retail price of $149.99 at select retailers that can be found on Milamandgreenewhiskey.com. This whiskey is extremely limited with only 3,000 bottles released around the country. Please call your local retailer to determine local availability. Milam & Greene whiskey is distributed by Southern Wine and Spirits, Empire Merchants, Heidelberg Distributing, Brescome Barton, and Winebow Fine Wine and Spirits.

About Milam & Greene
Milam & Greene Whiskey is made by some of the world’s most experienced whiskey professionals, including CEO, master blender, and author, Heather Greene and 30-year veteran and master distiller, Marlene Holmes. The Milam & Greene team distills in Blanco, Texas on small 300- and 1,000-gallon pot stills as well as in Kentucky on classic column stills, using its proprietary yeast and grain recipes. Aging takes place in rickhouses located in four states in different casks for a variety of flavors resulting in the most thorough array of casks made and collected by any craft distiller. These casks become the ingredients from which its award-winning American whiskey range is batched to create perfection. Milam & Greene Whiskey believes in using the best people and ingredients to create delicious, award-winning whiskey for whiskey lovers. For more information visit: http://www.milamandgreenewhiskey.com. Connect with Milam & Greene Whiskey on Facebook, Instagram and Twitter.

Discovering Knox and Dobson Ready To Drink Premium Cocktails

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A few weeks ago I attended the Masters of Taste preview in the locker room of the Pasadena Rose Bowl. The participants that evening were a sampling from the main event and it’s safe to say that that event, held April 3 and also written about in this blog, were all masters of their craft in dining, desserts and beverages. As this is a wine and spirits blog, it’s only apropos that I share the one boozy item that stood out. You’ll be surprised to learn that it was a classy bottled cocktail – newly minted from a company called Knox and Dobson – with the most amazing flavors and the same ABV as any cocktail you would order in a fine bar.

At the preview I just inhaled samples of two of the four the company had created. This was their recent social media post about the pre-event, “Our first event at the Masters of Taste Media Preview serving our Knox & Dobson Martini, Old Fashioned, Improved Whiskey Cocktail and Rye Manhattan cocktails CRAFT ON DRAFT!” (From Eve: the idea that you can get a cocktail on draft instead of batched sounded incredible, and they were.  Some busy bartenders make their more popular cocktails in advance, and keep them in glass or plastic in the well of the bar to serve as needed.)

I did speak with Creative Director Peter Lloyd Jones for a moment (they were slammed at this pre-event) and learned that they came up with the idea while working at the popular Raymond 1886 in Pasadena. Imagine a pre-made cocktail made by mixologists that you know know their trade well.

Being Eve…well that teaser tasting just wasn’t enough. My visible salivation required that they send me home with samples for full review. This is what happened next.

Each pretty black bottled cocktail serves two drinks. I had four different bottled cocktails, and being the good sport I am known to be, I shared all of them with my husband. Below are the cocktails and what we thought of each:

Per their recommendation, I kept them in the refrigerator (they also suggested that you can store in the freezer) before serving.

Martini

“Aromatic gin martini, hint of dry vermouth, citrus, slightly earthy, juniper forward and refreshing.”

EB: I’m a Gin Martini girl. With that said I usually add a little Lillet Blanc (White Bordeaux wine with quinine and other botanicals) and/or an orange peel when I make one at home. Not wanting to change a thing, I tried the K and D as it was made, and it was pretty perfect. Crisp, definitely earthy with savory Umami notes as well – and I could imagine it as a perfect pairing with sushi. Interesting.

Old Fashioned

“Straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters. Enjoy the taste of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove and American oak.”

EB: Lively spices, toasted oak and dried citrus fruit on the nose and palate – so much more than in your average Old Fashioned! Had to wonder how they did that. Really tickled my taste buds on the first sip. Looks like I need to buy orange oil, it may have been what gave the cocktail a slight orange glow too. Maybe the orange oil brings out the spice. Very tasty stuff.

Improved Whiskey Cocktail

“Made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters. This cocktail has a spiced flavor profile and is combined with American oak, citrus, along with bright and deep cherry notes.”

EB: Sweet, smoky, spicy and citrusy on the nose. (My favorite combination in a brown spirit cocktail!) Lots of cinnamon and sweet charred oak on the palate, the drink is very much spice-driven. The citrus elements joined the spice, dancing across my tongue, and together they held on for a long finish, making all of the notes come together for a home run.

Rye Manhattan

“Rye Manhattan cocktail with straight aged rye whiskey, sweet vermouth and Angostura bitters. Combined with aged whiskey, the aromatic Italian-style Vermouth makes for a terrific flavor profile with spices, citrus and charred oak wood.”

EB: Lots of fresh orange on the nose, the bitters and warm oak that I just wanted to cozy up to! The spice comes out forward on the palate; the oak is strong as well, then the juicy orange rounds everything out nicely!

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$15 a bottle retail and $10 wholesale. Get yours here: https://shop.knoxanddobson.com/

More info here:

https://www.facebook.com/KnoxandDobson/

https://www.instagram.com/knoxanddobson/

https://www.knoxanddobson.com/

 

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.

Kilinga Bacanora, An Agave Spirit from Sonora, Mexico, Launches in the U.S.

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Sonora, Mexico – Mexican spirits brand, Kilinga, announces the U.S. launch of their award-winning Bacanora, an agave spirit native to the state of Sonora, Mexico. Bacanora has been enjoyed for over 300 years, but has not been shared beyond Mexico until now.
Kilinga is a boutique, family-owned Bacanora distiller and brand founded in 2018 by Rodrigo Bojorquez Bours in Álamos, Sonora, Mexico. Inspired by and named for his mother, Kilinga, La Señora Kilinga is the vibrant matriarch and heart of the family. The company’s first official bottling was in the fall of 2019 which was awarded silver at the San Francisco Spirits Competition. It is the first officially designated Bacanora by the Consejo Sonorense Regulador del Bacanora available in the United States, and the second brand in Mexico to have the authentic Bacanora designation.
“Kilinga speaks to the grandeur of the Sonoran desert,” says Kilinga Bacanora Founder Rodrigo Bojorquez Bours. “We wanted to create a smooth, bright Bacanora that evokes the beauty of the region to agave aficionados everywhere.”
Rodrigo is not only the founder of Kilinga but also its Maestro Bacanorero. He fell in love with his hometown spirit after having tried a refreshingly bright expression made by a local rancher–it wasn’t like any mezcal he had before, and not close to what tequila tastes like. It has its own unique history born in the mountainous northeast of Sonora over 300 years ago. It survived prohibition (it was illegal to distill Bacanora until 1992) and received its Denomination of Origin in 2000. This intrigued Rodrigo and he was enthralled with the idea of making a Bacanora of his own, one reflective of the desert blooms unique to the Sonoran terroir.
Kilinga harvests their agave at different stages of maturation which makes each of their Bacanoras one-of-a-kind. Every bottle of Kilinga is numbered and signed by Maestro Bacanorero Rodrigo. He has perfected the art of distilling and polishing Bacanora after years of R&D, education and hands-on experience, resulting in a flavor distinct to Kilinga. Made using native Agave Angustifolia Haw unique to Sonora, where the desert meets the sea and mountains, Kilinga Bacanora is infused with local terroir and aromas. Furthermore, Kilinga only uses agave cultivated on their own family-run farm for superior quality and authentic taste. With the family’s roots in agriculture, the brand carefully practices safe, sustainable and environmentally-friendly farming. They truly believe in working with nature, not against it.
Kilinga’s eye-catching packaging is another nod to the Sonoran desert. The packaging reflects the color palette seen in the region’s natural landscape with captivating blues, shades of greens, and pops of violet, red, pink, orange, and yellow. The label captures the untamed beauty, wilderness and irrepressibility of the desert, mountains and sea. It also celebrates the feminine in honor of La Señora Kilinga and the women in the family, who are so strong and inspiring.
The portfolio features four handcrafted, small batch Bacanora expressions, all double distilled for crystalline purity. Kilinga will launch with the Bacanora Silvestre and Bacanora Blanco expressions this Spring 2022 and will release aged expressions in the near future.
Bacanora Silvestre
Made with wild 7-8 year old Agave Angustifolia Haw, the young, green plants give Silvestre the lightness of a springtime bouquet. At 80 proof (40% ABV), it is clear with aromas of wildflowers, violets, and green agave. It is very floral and vibrant on the palate with herbal notes and a subtle violet finish in the aftertaste. SRP: $64.99
Bacanora Blanco
Handcrafted with capón of 10-12 year old mature Agave Angustifolia Haw, Blanco is imbued with the rich sweetness of an autumn campfire. Presented at 84 proof (42% ABV), it exudes deep aromas of caramel, toasted agave, soil, and wildflowers. It tastes of boldly toasted caramel and agave, flowers and minerals with a subtle, balanced finish. SRP: $54.99
Bacanora Reposado
Artfully aged in American White Oak barrels at 80 proof (40% ABV), Reposado is a unique experience for agave aficionados. This expression is an evolution of the Bacanora Silvestre, which allows the floral notes to harmonize with the oak. Evoking Sonoran wildflowers and fresh herbs with hints of vanilla and agave followed by a smooth, clean, woodsy finish that lingers.
Bacanora Añejo
This rare Bacanora is bold and complex having been aged in ex Baja red wine French Oak casks for a decadent depth of flavor. This expression is an evolution of the Bacanora Blanco allowing the deep caramel aromas to develop into a toasted caramel flavor profile. Bottled at 88 proof (44% ABV) it has a sweet, earthy nose with delightful hints of dark chocolate, tobacco, vanilla, and charred sugar flavors present.
La Señora Kilinga enjoys her Bacanora served up, slightly chilled, and accompanied by a slice of orange dusted with cinnamon. Maestro Bacanorero Rodrigo Bojorquez enjoys his served neat with a kumquat.
Kilinga Bacanora can be found at select restaurants, bars and liquor stores in California, Colorado, New York, and New Jersey with online retail to come. The company plans to expand distribution to major markets in TX, IL, TN, MD, DC, SC, GA, and FL through the rest of 2022.
For more information, please visit https://kilingabacanora.com/kilinga-en/, or follow the company on Instagram and Facebook.

Perlises Pick: Monochrome

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After months of no winery visits, we finally got out and about. But, something about us had changed. While we still love red wine A LOT, we have been drinking mostly whites during our stay at home and espousing our newfound “healthier diet and lighter wine to go with it” lifestyle to anyone who will listen.

It was now time to put our money where are our mouths are.

Meet Monochrome.

We first tasted Monochrome at the 2018 Garagiste Festival in Santa Monica. At that time, Michael wrote: I’m just going to say it: “It takes balls to make only white wine in red wine country. Since I was focusing primarily on reds I almost skipped it. Fortunately, Karen insisted I try the wines.

As usual…um, always…she was right. Especially loved the 2016 blend of Sauvignon Blanc and Marsanne as well as the 2016 blend of Marsanne and Chardonnay. They are pouring in Paso’s Tin City now and I highly recommend you check them out. We intend to.”

Three years later [!], we finally did.

If there was any doubt, Michael comments above were meant as a compliment, not an insult. Paso Robles is known for its big red wines and many (but certainly not all) of the white wines have the reputation of being viewed as an afterthought for that member of a tasting group that just “doesn’t like reds.”

Dave McGee is changing that, one wine-drinker at a time. He founded Monochrome in 2016 after a rich and varied career in industries such as radar design, stealth technology and neuroradiology. He completed the online UC Davis winemaking program and helped with the winemaking at Villa Creek and Alta Colina before making the jump to starting his winery, focusing entirely on white wine.

Taking a contrarian approach to the rest of the region, Dave and consulting winemaker Riley Hubbard focus on making only “white wines with depth, layers and complexity…” Sourcing grapes from Santa Barbara County on the south to Santa Cruz on the north (the three-hour-by-truck rule), they break each variety into small batches and use different fermentation and aging techniques for each, resulting in wines that really live up to the expression of the whole being greater than the sum of the parts.

Some notes on the wines we tasted:

2019 “Neither Here Nor There” is a blend of 56% Chenin Blanc from Jurassic Park Vineyard in the Santa Ynez Valley and 44% Sauvignon Blanc from the McGinley Vineyard in Happy Canyon. We picked up lemon notes and long finish. This wine has a really solid backbone.

2018 “Analog In A Digital Age” is 74% Marsanne from Camp 4 Vineyard in the Santa Ynez Valley, 17% Chenin Blanc from G2 Vineyard in the Willow Creek district of Paso Robles and 9% Viognier from Shokrian Vineyard in Santa Barbara County. The wine spent nine months in amphora. There was a really nice minerality on the finish.

2018 “Sense Of Out Of Place” – this blend of 53% Sauvignon Blanc from McGinley Vineyard and 47% Chardonnay from Donnachadh Vineyard in the Santa Rita Hills has a medium to long finish and pretty citrus/tangerine notes on the nose.

2018 “Wall Of Sound” is 68% Roussanne from Zaca Mesa Vineyard, Santa Ynez Valley and 32% Viognier from Shokrian Vineyard. This is a very rich classic Rhone blend.

2017 “Blasphemy” is an unusual blend of 80% Chardonnay from Donnachadh Vineyard and 20% Chenin Blanc from Jurassic Park Vineyard. It has a rich golden corn color, and is bright and rich, with a perceived sweetness [as it is 100% dry].

2019 “X-3” – the blend is 49% Roussanne from Zaca Mesa Vineyard, 37% Viognier from Plum Orchard Tree Lane Vineyard in Paso’s Templeton Gap and 14% Grenache Blanc from the G2 Vineyard. Some of this classic Rhone blend goes through the “death and resurrection” method wherein the juice is hyper oxidized and then allowed to come back to life. The wine has a very full mouth feel with citrus lemon notes and a medium to long finish

2020 “Barrel Distortion” – 94% Albarino from Plum Orchard Lane Vineyard, 6% Gewurtzraminer from Paraiso Vineyard, Santa Lucia Highlands. Very bright with smooth buttery notes.

You may have noticed an overriding theme here. These are serious, complex wines. A lot of thought and care went into making them and the approach to drinking them should follow suit. Monochrome is raising the bar for what white wines can be. Check them out in Paso Robles’s Tin City.

Monochrome

www.monochromewines.com

3075 Blue Rock Road, Paso Robles, CA 93446

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Perlises Pick: LAW ESTATE WINES

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The curving drive through the woods on Peachy Canyon Drive only heightens the anticipation of arriving at the gates that provide entry to Law Estate Wines and the experience it and the winery staff provide.

But it wasn’t always this way.

Our first taste of Law Estate was when they were pouring their first vintage at the Ojai Wine Festival in 2013. At that time, Michael wrote: “…speaking of Law Estate (www.lawestatewines.com), their wines really stole the show for me at this event, especially their GSM blend. A new player in Paso Robles, they haven’t even released their wines to the public yet. This is one you might want to get on board with early.”

To give credit where credit is due, it was Karen who had told Michael to be sure to taste the Law wines, especially that GSM blend named Sagacious.

Our next visit to Law was while the winery was still under construction. Sitting with General Manager Oliver Esparham, who we had met at the Ojai festival, we continued to be awed at the quality of the wines produced by such a young winery. Of course, Law’s geologist owners did their homework with site selection for their vineyards [all Law’s wines are Estate designated], a state of the art winery, as well as one of the best winemakers around – Scott Hawley of Torrin.

But those are old stories and visiting Law now is about tasting outstanding wines in a beautiful luxurious setting, whether on the outdoor patio with the gorgeous views or the spacious indoor tasting lounge. Though, all would be for naught were the hosts of your tasting not the best you might encounter anywhere, which they are at Law. Their hospitality is what elevates the tasting into the perfect experience that it is.

During our tasting, we had the great pleasure of meeting with Marketing Manager Jessica Locklin and were also joined by GM Oliver. Scott Hawley has moved on to focus 100% on his own label and former Assistant Winemaker Phillipp Pfunder now has full control of the winemaking process. The wines, if anything, are more delicious than ever.

We started with the 2019 Soph, a white blend of 47% Roussanne, 28% Clairette Blanche and 25% Marsanne with a really bright floral nose. Named after the Laws’ granddaughter [Oliver’s daughter], this is always one of our favorite white wines of the year. We were delighted that there was still some available to purchase as we had just run out at home.

Moving on to the red blends of mostly Rhone varietals, these are as usual stunning and virtually impossible to pick a favorite. Karen has always been especially partial to the one called Sagacious, as mentioned above [Oliver somehow still remembers this].

We tasted through the following reds:

2018 Beguiling – 85% Grenache, 15% Syrah

2018 Sagacious – 35% Grenache, 34% Syrah, 31% Mourvedre

2018 Audacious – 31% Grenache, 26% Carignan, 24% Cabernet Sauvignon, 19% Syrah

2018 Aspire – 84% Syrah, 16% Grenache

One of the several great things about the Law tasting experience is that the taster is presented with the entire flight at once, with ample opportunity to go back and forth between wines to compare the various flavors. And Jessica, like everyone else at Law, was ever-present to graciously answer questions and provide additional information.

As we were tasting back and forth through the flight, Jessica asked if we had any preferences. Michael’s “I dunno, they’re all so good” was followed by Karen’s “You haven’t tried the Aspire yet.

” Even though Karen loved the nice long finish and big mouthfeel of her usual favorite Sagacious and the dark ripe blackberry notes of the Audacious, she was spot on with the Aspire’s fruit forwardness and violet bouquet. Upon tasting it, Michael immediately agreed with an insightful “damn”.

Much as it is difficult to pick a favorite amongst Law’s wine selection, it is also hard to pick a favorite winery in Paso Robles. There are too many wineries in the area that we love for us to be able to say that there is a #1. But, you would be hard-pressed to find a better winery experience, wines, and people than Law Estate Wines. And now the addition of a guest cottage makes an extended stay possible. Plans are also in the works for an education center.

With all that, you may never want to leave the property on your next visit.

LAW ESTATE WINES

www.lawestatewines.com

3885 Peachy Canyon Road, Paso Robles, CA 93446

Michael and Karen Perlis have been pursuing their passion for wine for more than 30 years. They have had the good fortune of having numerous mentors to show them the way and after a couple of decades of learning about wine, attending events, visiting wineries and vineyards, and tasting as much wine as they possibly could, they had the amazing luck to meet Eve Bushman. Michael and Karen do their best to bring as much information as possible about wine to Eve’s Wine 101 faithful readers.

Eve Finds Perfect Taste Balance with this Perfect Pairing: Piave DOP Cheese and Spumante Garda DOC

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Well this was a new one: Being offered a selection of Italian sparkling and still wines, the cheeses to pair them with and all coming from the same part of Italy! Not something I get delivered every day so I said yes. Below I’m sharing the invitation, my tasting notes and further information:

Photo: Ed Bushman

Fall is here, and everyone is ready for a new tasty experience: Europe’s Perfect Pairing is here to be your next favorite pairing partner. If you are interested in tasting the perfect pairing of Garda sparkling wine and Piave cheese, I would be happy to send you samples… (of) convenient, delicious, and authentic northern Italian products for your Autumn gatherings.

For the Tasting

Use your next dining occasion to explore some of these styles, laying out a spread of delicious Piave cheeses. Taste the fresh and mild flavors of subtle Mezzano D.O.P. (61/180 days) and rich Piave Stravecchio (aged more than 12 months), the bright and vibrant Garda Spumante DOC will cleanse their palates between bites. Removing Piave cheese from the refrigerator at least 30 minutes before serving, will allow for it to be at the perfect temperature to enjoy. 

Garda Spumante DOC wines are just as delicious as easy to drink as well; simply pop the cork, pour, and enjoy. The elegant, refreshing flavors perfectly complement the richness and intensity of your Piave DOP cheese board, and vibrant, fun-loving bubbles add just the right touch to a casual or festive gathering.

My Notes on the Garda Wines, Cheeses and Pairing

Collezione Riondo Brut NV: Pretty sea glass green glass bottle is very eye-catching, the wine itself is a very pale gold with a slight silvery-green sparkle on the edge. Aromas that wafted up through the tiny bubbles included candied pears, French baguette, apple pie, talcum powder and wet sand from a freshwater beach. In the mouth I got lively green apple, honey, lemon and sugary limeade.

Pjafoc Vino Spumante Extra Dry White: Palest yellow of all in color, with tiny bubbles hanging onto the edge of my glass for a very long time. Aromas reminded me of creamy butter, fresh cut cucumber for crudité, white peach, biscuit and overturned dry earth. For the taste I noted that lemon-lime again, pineapple, freshly cut apple slices and a general sense of coolness. A wine to enjoy outdoors on a hot day. The wine had a creaminess as well as a medium acidity, and a very long length on the palate.

2020 Azienda Agricola Prendina Pinot Grigio: The color was a soft yellow with some sparkle, then I noted bruised apple, dust, stone fruit, dry earth and freshly cut pears on the nose. Tasting the wine I was reminded of fruit cocktail in juice, just peeled orange, tangerine, lime zest and lingering citrus fruits.

2020 Cantina Colli Morenici Chardonnay: Light yellow in color, then on the nose there was some sweet Meyer lemon, unsalted butter, grapefruit and ash followed by bright flavors of yellow apple, lemon-lime soda, a nice round mouthfeel, mild acidity and medium finish. I really liked the freshness on this one.

Mezzano D.O.P. (61/180 days) described as fresh and mild.

With the Collezione Riondo Brut NV: Taking a sip of the Riondo first, then taking a bite of the cheese, it was indeed mild, but then rinsing the wine over the cheese, the cheese grew much sharper, nuttier and creamier for me in the mouth, which made the pairing interesting and elevated the pairing. (Note: I’ve had bubbles and cheese before. I either wasn’t paying attention – which I now will do – or this is specific to these cheeses and these sparkling wines!)

With the Pjafoc Vino Spumante Extra Dry White: Doing just as I did above, rinsing the wine over the cheese, I found the pairing similar, maybe not as sharp but certainly sharper with the wine than alone. And again, the pairing elevated the whole experience.

Piave Stravecchio (aged more than 12 months) described as bright and vibrant

With the Collezione Riondo Brut NV: Even though a younger cheese it had a bit more layers on the palate – nutty, salty, briny – then with the wine I noted salt was really heightened, which was nice with the bubbly wine.

With the Pjafoc Vino Spumante Extra Dry White: The saltiness and nuttiness came out in the cheese with the wine, again, as it did with the Riondo. As an observation, these are both hard cheeses, so when you roll the wine over the cheese it also softens it. Again, making the experience something to linger over.

More

After spending too much time cooped up indoors, everyone is ready to take their gatherings and meals to a new tasty level, and Europe’s Perfect Pairing is just begging to be your next favorite pairing partner. Hailing from beautiful northern Italy, Piave DOP cheese and Spumante Garda DOC wines share distinctive origins, deep history, and authentic production techniques—and they are the perfect palate complements for one another. Simple and portable, yet utterly delicious, elevate your taste buds with this sparkling and cheesy dynamic duo.

With Garda DOC wines, there’s no corkscrew required: Covering 10 historical appellations on the shores of Lake Garda, this DOC centers around sparkling wine production. Gentle, rolling hills curve around the southern end of the large lake, where cool breezes and abundant sunshine produce perfectly ripened grapes with freshness and acidity. White Garda Spumante DOC wines are typically based on Chardonnay, Garganega, Pinot Grigio, and Trebbiano, while rosé Garda Spumante is based on Pinot Noir, Corvina, and Merlot, and both may be made in the traditional or Charmat method.

In the beautiful alpine province of Belluno, the intensely flavored Piave DOP cheeses are made. A hard cow’s milk cheese, Piave DOP is named after the Piave River, which traces its way from mountaintops to the plains, winding its way through the land used to create these distinctive cheeses. A long tradition of dairy and cheese making has been passed down through the generations in this area, and modern cheesemakers use these traditional methods to craft five age designations of Piave DOP cheese…

About the Partner Organizations

THE GARDA DOC was founded in 1996 to underline the value of the varietal wines of the 10 historical appellations of the Garda area between Lombardy and Veneto. www.gardadocvino.com 

Consorzio Di Tutela Del Formaggio Piave DOP

The Consortium for the Protection of Formaggio Piave (Consorzio per la Tutela del Formaggio Piave in Italia), with offices in Busche di Cesiomaggiore (BL), was established in 2010 to protect the PDO (DOP in Italian) from misuse, counterfeiting, and unfair competition. The Consorzio also has the task of protecting the

typicality and the peculiar characteristics of Piave cheese, promoting it on all markets – both national and international – and upholding it by providing product information to consumers. www.piavecheese.com

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.

A New Hero Rises in WhistlePig’s The Boss Hog VIII: LapuLapu’s Pacific

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SHOREHAM, VT. (PRWEB) – WhistlePig is pleased to reveal the eighth edition of The Boss Hog: LapuLapu’s Pacific. Like each edition of The Boss Hog before it, WhistlePig explores uncharted territory in the world of Rye to create a whiskey that is powerfully complex, distinctly unique from anything they’ve done before, and – keeping true to The Boss Hog’s promises as introduced by WhistlePig’s founder – stupendous. LapuLapu’s Pacific is not only the eighth edition of WhistlePig’s most sought after annual limited edition, but also the sequel to The Boss Hog VII: Magellan’s Atlantic, released last year and awarded Best Rye Whiskey at the 2021 San Francisco World Spirits Competition. Continuing the epic circumnavigation voyage across the Pacific, The Boss Hog VIII features Straight Rye Whiskey aged for nearly 18 years in new American Oak, followed by a double finish in high toast barrels that previously held small batch, single island, aged Philippine Rum.

Photo: One More Dram

The Boss Hog VIII draws inspiration both historically and symbolically from the Philippines where Magellan met his fate at the hands of Filipino hero LapuLapu during the battle of Mactan. Magellan’s journey ended in the Philippines on April 27, 1521, when the local victory dispelled the Spanish fleet. Five hundred years later, LapuLapu is celebrated as a symbol of strength and independence – his likeness captured in the hand-made, collectible pewter pig that crowns The Boss Hog. For avid collectors, no home bar is complete without The Boss Hog VII and VIII sequel.

The Philippines is one of the world’s lesser-known Rum producers. The Rum barrels for The Boss Hog VIII make their own long journey from a small island just southwest of Cebu, where the famous battle occurred. They previously held small batch Rum for between seven and ten years. Just like Rye Whiskey, extended barrel aging enriches Rum’s vanilla, caramel, and oak notes, mellows the profile, and adds layers of complexity to the final spirit. A high toast profile imparts another dimension of toffee and spice flavors.

“On the heels of Magellan’s Atlantic, it was a great challenge to find the perfect finish for the most special Rye barrels in our warehouse. We were already tracing Magellan in depth, and when we discovered LapuLapu’s story we knew we had to track down the best Philippines Rum barrels we could for the sequel. Before maturing Rum for 7-10 years, the barrels were coopered from American Oak and originally held bourbon. In this way, they’ve made their own circumnavigation from American whiskey to the Philippines, and back again to us in Vermont,” says Meghan Ireland, Blender, WhistlePig Whiskey.

“The whiskey rest first in 7-year-old small batch Philippine Rum casks, followed by a shorter finish in 10-year-old small batch Philippine Rum casks. The older rum is darker and bolder, requiring less time for its barrels to impart notes in the whiskey. The end result is an amazingly unique and delicious whiskey.”

“Like all of our boldest experiments, this one was not without its trials,” adds Ireland. “We actually attempted to send the whiskey itself around the world to Spain, to finish in the place where just one ship from the original fleet finally returned. Those barrels have yet to come back to us, so for the most daring collectors out there, the hunt is on.”

On the nose, lush vanilla aromas give way to delicate tropical notes including underripe bananas, freshly picked lemon and molasses. Upon tasting, LapuLapu’s Pacific offers an abundance of fresh ground cinnamon with citrus zest, butterscotch, and lights notes of toffee. The finish is rich with tanned leather, light brown sugar, nutmeg and allspice with a long-lasting black pepper rye spice.

The Boss Hog VIII: LapuLapu’s Pacfic is available in a 750ml bottle and is bottled at proof, between 104.8 – 106.5 (52.4-53.3% ABV), with a suggested retail price of $499.99. Like the other editions of The Boss Hog before it, LapuLapu will be sold at a variety of premium liquor stores, bars and restaurants across the United States and is now available for sale at shop.whistlepigwhiskey.com.
About WhistlePig Whiskey

Founded in 2007, WhistlePig has become the #1 distiller in the ultra-premium and luxury Rye Whiskey category in North America, featuring the bold and often untapped flavor of Rye. WhistlePig is leading a surge of innovation in the emerging field of North American whiskey. As the most decorated Rye whiskey – having received the coveted ‘Best in Show Whiskey’ title from the 2017 San Francisco World Spirits Competition, WhistlePig is widely viewed as the world’s finest Rye. With the opening of its distillery on its 500-acre Vermont farm in the fall of 2015, WhistlePig has also become one of the leading farm-to-bottle Rye whiskeys in the world.

Eve Reviews The Vice Wine Trio and The Tri Blend

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Received some new-to-me Napa red wines for review, and the accompanying news release below. This “vice” wine sounded fun, as did sampling the trio of reds that go into their blend. Though these were unsolicited samples, aka free for review, I would buy any of these wines. My favorites were The Tri Blend and the Cabernet Franc, the St. Laurent was super interesting chilled, and the Malbec was pretty good too. (Note: I reviewed these over several days, therefore I did not try blending these on my own as suggested in the news release.)

2019 Saint Laurent, Single Vineyard

Unfamiliar with the St. Laurent grape I grabbed this from their website, “Meet ‘Majorelle,’ a highly chillable red wine made from rare, aromatic St. Laurent grapes. Delicate and intense, savory and smooth, it’s the ideal in-between bottle for late-summer afternoons and chilly fall evenings…” So, I took their recommendation and chilled the wine a bit before decanting for 30 minutes, and the wine was quite nice to have before dinner. Beautiful red cellophane color. A nose filled with cherry cola, blackberry, blueberry, plum, some red fruit, sweet pipe smoke, dusty. Tasted that same cherry cola as well as the red, blue and black fruits, well balanced with some slight tannins.

2018 Cabernet Franc, Oak Knoll District, single vineyard.

Cabernet Franc has been one of my favorite Bordeaux varietals for the past few years, so I chose this wine to open next. Greeted by lingering aromas of fresh black cherries, spicy plums, dark chocolate, cracked black pepper, toasted oak and cream just after opening. The dark fruit and spicy flavors on the nose transferred to the palate and were very appealing to me. I wanted the finish to go a little longer, but the spice tickled my tongue for a while as the tannins did their job gripping my tongue as well. Noticed the alcohol was 14.4 which accounted for some heat on the palate but no burn on the nose.

2019 Malbec, Oak Knoll District, Single Vineyard

We decanted this one as it was so young and I believe that, also with some additional swirling and time in our glass, it benefited the wine. Black cherry, cherry liqueur, dark and pungent, tri-color peppercorns, red earth and a wet forest floor all on the nose. Tasting the wine I noted that the spice danced on the palate, it was dry and dark but balanced, and was super yummy with our dinner of sous vide steak. 14.3 % alcohol.

2019 “The Tri Blend” Red Wine, Napa Valley

According to the informational postcard that came with the samples I followed their instructions and decanted for 30 minutes prior to serving. A very dark purple and opaque color, with notes of milk chocolate covered cherries, blackberry, crushed leaves, brambles, toasted nuts and pencil shavings on the nose. On the mouth there were hints of blue and black fruit together with peppery spices, mushrooms, tobacco and drying tannins that leaned into a long finish. Very pleasant.

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Excerpts From News Release

The Vice Reveals the “The Tri” Tasting Kit

Deconstruct “The Tri” 2019 and Create Your Own Blend with The Vice’s Single-Varietal Napa Valley St. Laurent, Malbec and Cabernet Franc

The Vice Napa Valley Wines has revealed “The Tri” Tasting Kit, a unique tasting experience featuring “The Tri” 2019 and the single-varietal signature wines that are blended to create it: St. Laurent, “Majorelle” 2019; Malbec, Oak Knoll 2019 and Cabernet Franc, 2019.

A rare, complex blend, “The Tri”, named and inspired by founder/winemaker Malek Amrani’s passion for both wine and triathlon – is so much more than the sum of its parts. At once juicy and peppery, it’s an unlikely combination that simply just works, not unlike Amrani’s two greatest passions. In fact, the quantity of each grape in the blend – 18% Cabernet Franc, 52% St. Laurent and 30% Malbec – represents the 2016 Rio Olympics of swimming, running, and cycling time percentages of Olympic triathlete Joe Maloy. “The Tri” brings these stunning single-varietal Napa Valley wines together to create something completely different and uniquely stunning.

In partnership with the USA Triathlon Foundation, each purchase of “The Tri” Tasting Kit includes complimentary access to a series of live virtual tastings with Malek Amrani and Joe Maloy to provide a unique opportunity to deconstruct the blend, discover the process and experiment with blending yourself.

“The Tri” Tasting Kit  – Napa Valley ($179.00/ 4 x 750ml bottles & tasting experience):

Tri Blend, 2019 

St. Laurent, “Majorelle”, 2019

2019 Malbec, Oak Knoll District, 2019

Cabernet Franc, Los Carneros, 2019

Experience “The Tri” Tasting Kit with Malek Amrani and Joe Maloy during the event or save it for the perfect gift, tasting party or as your own foray into wine blending. A portion of proceeds are being donated to benefit the USA Triathlon Foundation.

Proceeds from each tasting kit will benefit the USA Triathlon Foundation, whose mission is to make the sport accessible to people of all backgrounds and abilities, so the pleasure of enjoying a glass of wine will contribute to someone’s healthy lifestyle, participation in sports, or even Olympic dreams.

 About The Vice 

The Vice is a Napa Valley luxury wine brand made in small batches. Each batch is crafted from single grape varietals sourced from hand selected vineyards that best express the grape varietal and the region that it comes from. The Vice is a result of passionate labor, sustainable farming, a long expertise of the wine industry and a current understanding of the consumer’s wine trend. The Vice is about as personal of a brand as it gets. Everything is done by the founders. We drive the truck to get our fruit, we crush, bottle, label; we do everything by hand when possible. We design the labels, work the market, and sell the wine. We believe that the best wines in the world aren’t the most expensive ones. We thrive at providing the best quality wine at the best value. For more information visit thevice.com and follow on @thevicewine.

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.