Eve's Wine 101

The Region’s Best Kept Secrets: Bourgogne Wines With Bourgogne Wine Ambassador James King

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Well color me happy, was invited to my first press event in Las Vegas – and it was organized by the Bourgogne Wine Board. For my wine 101ers Bourgogne is the correct word to use for the region of Burgundy, France. And for my wine 101ers that drink U.S. made Pinot Noir and not Burgundy: it’s the same grape but Bourgogne is where the varietal was born (among others). So the French terroir – winemaking, soil, history, and climate – is hundreds of years older than ours in the USA. Doesn’t mean better, just different, and as the French say, “Viva La Difference!”

This event was led by Bourgogne Wine Ambassador James King, which meant I was destined to learn much more about Bourgogne wines. And if that wasn’t enough it was over a luncheon at Ada’s Wine Bar, reputed to be one of the best wine bars in Las Vegas.

From the Invitation

Bourgogne is renowned worldwide for producing some of the finest wines with its unique terroir and savoir-faire, which are translated to each of our 84 appellations. Some of them have reached the status of icon and some are still to be brought to the light. Join us to (re) discover Bourgogne through a selection of appellations.

Tasting and Learning

Our lecturer King is a WSET teacher and right off the bat wanted us to learn that the word Bourgogne, pronounced Boar-Gown to me, was to be used instead of the generally accepted term Burgundy for this wine-growing region of France.

The wine tasting would be with food as that is the most traditional, King said. We would look for “balance, integration, whether the wines were too heavy, over-oaked” and we would learn that “not all Bourgogne wines are expensive.” A Bourgogne drinker could easily, “work their way up” from inexpensive Bourgogne wines and still enjoy them very much.

We had nine wines, six whites and three reds, that we tasted blind. Not my favorite way to taste but by the end of the tasting I had an idea as to why King led us this way: We all have preconceived notions of the value of a wine based on where it’s from and the price. King removed that bias from our minds. And with that we all very much enjoyed wines retail priced between $11 and $34 and some from areas the average consumer – and some of us – were not as familiar with.

We were given plenty of maps of all of the different wine-growing regions in Bourgogne – and there are a lot – and I don’t think any of the professionals in the room could correctly guess where each wine was from.

My wine notes consisted of fresh fruits from citrus to berry to tropical, different florals, little oak, balance and tannins…the usual suspects. The food we had after sampling each wine – see photos here of the food, some bottle shots, menu and wine list – were well paired bringing out savory qualities in both.

When the price points for each wine was revealed, and some of the guests wanted to purchase, we learned that none had yet to be released in the U.S. This class, this exercise I should say, was an excellent lesson on how well the wines of Burgundy Bourgogne do with the most experienced palates. And I for one will keep that in mind the next time I recognize – or don’t recognize – a label from Bourgogne.

Now I just want to try more! And more to the point, if you are not a big Pinot Noir fan or even if you are: Give Bourgogne a try. Not all wines are made the same way – especially if made in different parts of the globe.

Bourgogne Wine Board

The Bourgogne Wine Board (BIVB) is a non-profit association under the 1901 law. Built on the principle of each member having an equal voice, it defends and promotes the unique skills of the professions of winemaking, the négoce trade and vine growing, the heritage of a shared passion.

https://www.bourgogne-wines.com/

Ada’s Wine Bar

Chef driven small plates and more. Now pouring in Tivoli Village, Las Vegas. Intriguing wines by the glass or bottle. Adding to a number of local accolades, in 2020, Chef Trees was named a Finalist for the James Beard Award: Best Chef Southwest.

https://www.adaslv.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

One Bottle Post: Cru Beaujolais – du Moulin-a-Vent

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Been a long time since I’ve had a Gamay wine from Beaujolais, France. Not to be confused with Nouveau Beaujolais, its younger sister that is presented every November fresh from bottling, this particular Gamay had some aging (see the tech notes below). I knew it would be red fruit on the nose and palate – reminding me a little of a Pinot Noir – and I was interested to see how this one, from Moulin a Vent, turned out.

From the website Beaujolais.com we learn, among other things, “A natural cross between pinot noir and gouais blanc, the gamay noir à jus blanc variety makes it possible to produce wines with multifaceted fruitiness: from ‘cheerful fruitiness’ for Festive Beaujolais wines – and hence ‘Beaujolais Nouveau’ – to “complex fruitiness” for the Exceptional Beaujolais, and including “racy fruitiness” for the Expressive Beaujolais…”

The Tasting

The color was like a bright ripe cherry, inviting. On the nose I got quite of bit of red fruit, mostly strawberry and raspberry. There is also some white pepper, smoke, golden raisins and incense.

The taste brought all those ripe red berries right up front, some spiciness with a lively palate. This would be our first wine of the night, a refreshing starter, and one my Pinot loving friends would also appreciate.

From the Technical Sheets

General info: approximately 13% alcohol, 100% Gamay grapes, approximately 33,000 bottles, bottled 12/5/2019. On the vines we learn that “These terroirs less exposed to the winds, below the historical moulin-à-vent, on its east slope. The maturation is scarcely stopped and the fruit is much better preserved.” 40 year old vines. Harvested by hand, 3 weeks cold pre-fermentation. Aged at least 15 months in 100% stainless steel, no oak aging.

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.

Oregon Winery Launches Pay-What-You-Can, Donate-the-Proceeds Campaign, Pinot for the People

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RICKREALL, ORE. (PRWEB) – In these uncertain times, the team at Left Coast Estate put their heads together for how they could meaningfully give back. The winery, located in the newly designated Van Duzer Corridor AVA in Oregon’s Willamette Valley, had seen the profound impact of the COVID crisis on the hospitality industry and felt compelled to act. The idea that blossomed from their conversations was a first-of-its-kind venture in the wine industry: pay-what-you-can. Across the country, thousands of restaurants remain boarded up and millions of Americans are unemployed. “We know that our wine is part of a rarified world,” says Creative Director and Family Ownership, Cali Pfaff. “But we also believe wholeheartedly that wine brings people together. We decided as a family to forgo profits for this effort so that we could share our wine more broadly during this challenging time. We hope, in a small and modest way, that our wine will make someone’s day.”

The idea of a charitable component came shortly thereafter in a discussion on how to use any profits. “We are a second-generation, family-run business and that gives us certain freedoms in decision-making,” says CEO and Family Ownership, Taylor Pfaff, “We realized in a pay-what-you-can scenario, we could donate the proceeds after our production costs were covered and help out our community more.” The family selected five nonprofits to support through the effort, including the NAACP, the Oregon Community Foundation, the Sentencing Project, Ducks Unlimited, and Salud. The nonprofit partners align closely with Left Coast’s mission and values, including environmental conservation, an atmosphere of welcoming and inclusion, and dignity and living wages for agricultural workers. Customers are free to choose which of the five nonprofits their proceeds support. The name, Pinot for the People, represents a desire to shake off the pretentiousness and exclusivity often associated with winemaking and Willamette Valley wines. “We are grape-farmers at our core,” says Taylor. “We are really here to build a community and share the fruits of our harvest.”

Through the end of 2020, Left Coast is selling their 2017 Cali’s Cuvee (92 points from Wine Enthusiast) on a pay-what-you-can basis, starting at $12. That is 50% off of the MSR of $24. All revenue over $11 will be donated to one of the five nonprofits. The promotion is online only through the company’s website, https://leftcoastwine.com/pinot-for-the-people. “We are so grateful to the restaurants, somms, retailers, distributors, consumers, and wine club members that have supported us over the past 17 years,” says matriarch and Founder, Suzanne Larson Pfaff. “In the winemaking industry, it truly takes a village and we would not be where we are without the community around us. This is our way of saying thank you.”

About Left Coast:

Left Coast Estate is a family-run winery, vineyard, and working farm. We are guided by two defining principles: a passion for making world-class wine from all-Estate fruit and a deep connection to the land where we live and farm. Each bottle is crafted to represent the unique terroir of our 490-acre estate. Our focus on terroir aligns with sustainable farming practices to preserve the integrity of our land for future generations. Our vineyards and winery are certified sustainable through LIVE, an independent, third-party certification that looks at all of the inputs into the land to ensure that they are in line with the latest university research and internationally accredited standards. We maintain over 200 acres of ecological compensation areas, of which over 100 acres are old growth white oak forests. Our oldest oaks are up to 450 years old and are the most threatened habitat in the Willamette Valley. We’ve partnered with the US Department of Fish & Wildlife to restore these forests by removing invasive species and bringing them under long-term care and conservation. Our visitors and guests have enjoyed the transformation of the Estate as USA Today voted us as Oregon’s Top Tasting Room of 2017 and most recently voted top 100 Best fan-favorite destinations in Oregon 2019.

Connect on social:

@leftcoastwine
#pinotforthepeople

 

Vintage Eve, Circa 4/2017: Review of Dee Dee and Paul Sorvino #PinotPastaAndParties Cookbook and Stories

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Goodfellas star Paul Sorvino and Emmy-award winner Dee Dee Sorvino’s PINOT, PASTA, and PARTIES have put together a cookbook…the Sorvinos share 80 delicious, authentic Italian recipes along with menus that are perfect for relaxed entertaining. Readers also get a glimpse of the Sorvinos bi-coastal life and tales of Paul’s acting career. 

Things I LOVED about the Sorvinos’ cookbook

Sorvinos, photo from Gayot.com You Tube

All 10 chapters in this coffee-table-sized book highlight a complete meal from appetizer through to dessert.

Every chapter starts with a unique “Dee Dee’s Special Cocktail” recipe.

Each chapter reads like a short biography, a glimpse of the Sorvino lifestyle and includes the role of travel – Los Angeles for its farm to table dining and partying with the Governor in New York – as well as their interests in music, movies, television, art, politics and…parties!

The mouth-watering full-page photos.

The how-tos, especially Paul’s thoughts on which olive oil to use and the eight sauces you need to know that go with everything.

Alternative recipes.

An appendix that includes names and descriptions of popular Italian wines.

Recipes I Want to Try

The Goodfella Cocktail with Jack Daniels, scotch, cognac and Limoncello.

Figs in a Blanket

Asparagus Dip

Braciole  (I haven’t had these since my mother made them, think of German Rouladen if you don’t know what a Braciole is. “Simply meat rolled around stuffing.”.)

Meatball Sliders (Way more flavorful sounding than a burger as these add in Italian sausage, among other things.)

Pasta e Pisella (with peas, pancetta…)

Scallops and Bacon over Spinach (recipe looks easy peasy!)

Grilled Figs with Goat Cheese, Balsamic and Pistachios (There is a trick to making these I can’t wait to try!)

Orange Polenta Cupcakes with Cream Cheese Frosting. (You had me at Polenta – that’s a new one!)

Chocolate Coffee Mouse (Two of my favorite things together – and in a mousse!)

Zabaglione (dairy free + eggs) with Strawberries and Blueberries (Marsala or sweet sherry is needed in this too!)

Poached Peaches with Raspberry Sauce (Forget about poached apples or pears now!)

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.

Vintage Eve Circa 12/2016: Miles and Jack are Back in Vertical, Passion and Pinot on the Oregon Wine Trail

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The first thing and last thing I got from this revised second volume of Vertical from author Rex Pickett: Miles is almost completely redeemed from the character he played in Sideways. Maybe not his BFF Jack, but Miles definitely is more likable his second time around.

Photo: Oregon Wine Press

Doesn’t hurt that these two are on a new heavily wine laden road trip again either. Or that the same amount of humor is poured, into our upturned wine glasses, in large amounts as well. It’s definitely a Sideways Part Two.

How is Miles redeemed?

First, there is less gratuitous sex within the first pages in this new edition (sorry guys), Miles’ wheelchair-bound stroke-addled mother is on the road trip with them and he also does all he can to save her dog after an accident.

Not to give everything away, but, if you can believe it, there are real gestures toward an attempt to quell Miles’ now-open addiction to alcohol.

But, don’t fret, comedic relief is throughout: there is a recreation of the spit bucket scene from the movie, a stab at Santa Clarita wine fests, light hearted illustrations, Jack’s Viagra overload (can’t wait to see his “Priapism” surgery on film) and someone gets dunked twice – into a vat of wine and more!

It’s all tied up quite neatly between both books, Sideways and Vertical, with explanations as to Maya’s departure as well as Jack’s wife, wine tasting on the road again with with stops at Foxen, Justin and finally Oregon’s Willamette Valley where every guest manages to get “plowed on Pinot.”

As we follow Miles in his second-book journey we can see how he was affected by the success of his first book, referred to as “Shameless”, and the even wider success of the film made from the book.

It becomes very believable that women would throw themselves at successful writer Miles/Rex, he would be paid well for appearances and speeches, and be under a great deal of pressure to produce more books for a wine-craving culture.

After the movie Sideways we may have had seen some mild success with the movie Bottleshock, and a little bit of sommelier mystique may have been revealed in SOMM, but nothing has yet to touch the success of Sideways.

I, for one, am hoping that it will be Vertical The Movie.

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.

Vintage Eve Circa 6/2014: Ferrari – Tasted, Not Driven

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I was happy to taste test three Italian sparkling wines, one whose vintages date back to 1902, who wouldn’t? And though Ferrari wines are not related to Ferrari sports cars, the same feeling of luxury accompanied all three:

Ferrari Perle 2007

xferraritrento-the-italian-tag_V2.jpg.pagespeed.ic.RuEAjYWPyQEve’s Tasting Notes

First Impression: the entire glass filled with racing bubbles from bottom to top, and a white ribbon of attractive foam for five minutes after pouring, against a color of pale sunlight. Maybe it was the Champagne flute, but I think not, these bubbles probably would have had a nice long length in any kind of glass. Aromas of sliced Meyer lemons, hard cheddar cheese and crispy French bread were followed by flavors of green apple, tart lemons, pineapple and kiwi. Thirty minutes later I got more fruit on the nose and palate as the bubbles finally gave way, though a fresh pour from the open bottle brought them all back again. Was really quite exquisite.

Website: A vintage Blanc de Blancs of incontrovertible excellence, obtained
just from Chardonnay grapes from the Lunelli family’s own vineyards.
After a long period of maturation in the bottle it becomes a synthesis
of elegance, freshness and harmonious complexity.

Grapes

A strict selection of just Chardonnay grapes, harvested by hand
in mid-September.

Length of maturation

around 5 years on selected yeasts
from Ferrari’s own cultures

Production zone

Hillside vineyards owned by the Family in the best area of Trentino, lying at 300 – 700 meters (985 – 2,300 ft.) above sea level and
with south-easterly or south-westerly exposure.

Alcohol level

12.5% vol.

First vintage produced

1971

 

Ferrari Brut NV

Eve’s Tasting Notes

Large bubbles in a straw-colored Brut followed by aromas of freshly sliced red delicious apples, peach and cantaloupe. In the mouth it was different: green apples, pear, the pucker of lime, reminiscent of a very carbonated club soda. I liked the difference between aroma and taste, makes for interesting conversation.

Website: The historic label of the Ferrari Winery and an icon
of the perfect symbiosis between the terroir of Trentino
and ChardonnayGrapes

Only Chardonnay, picked by hand
between late August and early September.

Length of maturation

Al least 24 months, on selected
yeasts from Ferrari’s own cultures.

Production zone

Various communes of the Province of Trento in the Val d’Adige,
Val di Cembra and Valle dei Laghi, over 300 meters
(985 ft.) above sea level and with south-easterly
or south-westerly exposure.

Alcohol level

12.5% vol.

First vintage produced

1902

 

Ferrari Rose NV

Eve’s Tasting Notes

The color of cranberries washed with orange juice or apricots, a head like the Perle and plenty of bubbles but nowhere near as many. Darn it, but that idea of cranberries stuck through to the nose, completed by sweet plums and more red berries – though I kept my eyes closed in an attempt to fool myself. On the palate some ripe red berries – something that would blend well with OJ in a cocktail – strawberries and cool wet stones. I wouldn’t describe it as sweet, in comparison with dessert wines, but there was enough sweetness that I would love to pair the wine with semi-soft or even a Roquefort cheese. This was decidedly something to linger over, with or without food.

From website: This is an intriguing and captivating Classic Method sparkling
wine, obtained from a premium blend of Pinot Nero
(vinified as a rosé) and Chardonnay.

Grapes

60% Pinot Nero and 40% Chardonnay, harvested by hand
between late August and early September.

Length of maturation

At least 24 months, on selected yeasts
from Ferrari’s own cultures.

Production zone

Hillsides around Trento, over 300 meters (985 ft.)
above sea level and with south-easterly or south-westerly
exposure.

Alcohol level

12.5% vol.

First vintage produced

1969

 

http://www.cantineferrari.it/

FUNGI SEASON IN MENDOCINO COUNTY

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IT’S MUSHROOM MADNESS IN MENDOCINO COUNTY AS THE 19TH ANNUAL MUSHROOM, WINE & BEER FEST SALUTES MR. FUNGI WITH FOREST FORAGES, HUNTS BY HORSEBACK AND PINOT & PORCINIS
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MENDOCINO COUNTY, CALIF. – As the flavors of fall arrive in Northern California’s Mendocino County so does the annual crop of coveted candy cap, chanterelle, porcini and hedgehog mushrooms.  Straddling historic Highways 1 and 101 with nearly 2,500 sq. miles of live oak and stately redwood groves, the region is a natural hotspot for some 3,000 mushroom varieties, 500 of which are edible.
             The annual haul is nothing short of historic, nurturing nirvana for local chefs, winemakers and fungi foragers.   Add to the mix regional mushroom-laced menus, 20 winemaker and brew events, and a host of art and educational seminars and the annual salute to Mr. Fungi is nothing short of fantastic.  www.visitmendocino.com/event/mushroom-wine-beer-festival; 866.466.3636.
         Visitors can take a walk on the wild side with a litany of mushroom-inspired events including hunts by horseback, fungi foraging and key food and wine gatherings including Yorkville Cellar’s Annual Malbec and Mushroom Feast (Nov. 4-5).  Also on tap is the first Homebrew Festival (November 4, 2017) celebrating artisan beer and mushroom-inspired cuisine in Ukiah; www.mendohomebrewfest.com; $30.
To cap the fest, 25 regional hotel properties are offering special packages throughout November.
FUNGI FORAGING
Pack a sense of adventure as mushroom foraging season hits full stride this fall.  During the festival, visitors can track and taste Mr. Fungi in a variety of formats.  Top excursions include:
Mushroom Foraging at UC Hopland Research and Extension Center — New! 
Join local naturalists and fungi experts for an educational stroll through the madrone woodland followed by a selection of canapés.  November 4; Hopland; 707.744.1424, www.ucanr.edu; $20.
 
Mushroom Exploration Tours at Stanford Inn
Join local enthusiast Adrienne Long for a walk and talk among the local forests and meadows. November 3-5; 11-12; Mendocino; 707.937.5615; www.stanfordinn.com; $45 adult/$20 children.
Foray with Mario Abreu “Mushroom Walk for Beginners”
Scout about with local expert Mario Abreu in this informative walk focused on the Fort Bragg coastal headlands.  November 5. Fort Bragg; 707.964.2020;free.
Ride with the Hunt – Mushroom Hunt at Ricochet Ridge Ranch
“Mushroom Hunt” horseback rides every day during the festival.  Equine, wine & hotel packages also available.
Ricochet Ridge Ranch, Fort Bragg; 707.964.9669; www.horse-vacation.com; prices vary.
Mushrooms at the Mendocino Coast Botanical Gardens
Join staff mycologist Mario Abreu for a series of mushroom workshops and walks at the Botanical Gardens.
November 6, every Monday November 20 – December 18, 2017; Fort Bragg; 707.964.4352×16; www.gardenbythesea.org; free with garden admission $15.
 
Mushroom Foray and Cooking Class at Jade Court
Strap on those boots and hit the hills for a foray into the forest followed by a cooking class featuring wild mushroom dishes paired with wine, brews and ciders.  November 11.  Fort Bragg; 707.961.9687; www.assaggiare.com; $65.
Fungi Finale – A Walk on the Wild Side
Tap into a tasty day with local mycologist and mushroom cookbook author Eric Schramm.  Enjoy a guided hike and fungi nibbles at Jughandle Creek Farm.  November 12.  Caspar; 707.937.3498; www.jughandlecreekfarm.org; $22.
POWER TO THE PORCINI
                The bounty of the county comes full circle in November as restaurants, wineries and breweries salute the season with a myriad of special repasts.  Key events include MacCallum House Inn & Restaurant and Graziano Wild Mushroom and Winemaker Dinner (Nov. 3), CORO Winemaker Dinner at the Golden Pig (Nov. 3), Afternoon Tea at Glendeven Inn paired with mushroom tea sandwiches (Nov. 4); Mad Fritz Brewing Company at the Bewildered Pig (Nov. 4), Ravens Restaurant Medicinal Mushroom Breakfast (Nov. 5), Pennyroyal Farm Mushroom Brunch (Nov. 5), Blue Collar Winemaker Dinner with Steele Wines at Cucina Verona (Nov. 7), BARRA of Mendocino Winemaker Dinner at Crush (Nov. 8), Wild Fish Winemaker Dinner (Nov. 8), Little River Inn Annual Mushroom and Belgian Beer Dinner (Nov. 10), Maple Creek Winery/Artevino Mushroom Hike & Forage (Nov. 11), Saracina Mushroom foraging and Gourmet Luncheon (Nov. 11), Jaxon Keys Winemaker Dinner (Nov. 11), Yamakiri Winery and Ravens Restaurant Mushroom and Winemaker Dinner (Nov. 11) and Campovida Winemaker Dinner (Nov. 11).
Throughout the county, 35+ wineries and breweries celebrate the harvest with a bevy of tasting room specials including Caps Off! Wine and Mushroom Pairings at Yorkville’s Meyer Family Cellars, weekend tastings slated at Goldeneye Winery, wine and mushroom pairings at Handley Cellars and complimentary fungi bites at Phillips Hill Winery, Seebass Family Wines and Brutocao Cellars, among others.
PERFORMING ARTS, INSTALLATIONS & SIDEKICKS
                During the festival, enjoy an evening with acclaimed guitarist Alex de Grassi at UC Hopland Research and Education Center (Nov. 4), discover the aphrodisiac properties of mushrooms at “Bars, Bordellos and Mushrooms,” at the Kelley House in Mendocino (Nov. 5) or dig into an afternoon with a Mycelium in Art & Industry talk at the Mendocino Art Center (Nov. 5) or Live Mushroom Exhibit at Ford House Museum in Mendocino through November.  In addition, visitors can tap into the Skunk Train for a ride into the ancient redwoods (pups included), visit Point Arena Lighthouse or step into the wilds via daily tours of endangered African hoof stock at B. Bryan Preserve.   
MUSH “ROOM” DEALS
                A bevy of 25 local hotel deals round out the seasonal celebration including Albion River Inn’s savings of 30 percent on an ocean view guestroom, Mendocino’s AAA-Four Diamond Brewery Gulch Inn’s 15 percent savings on midweek rates with a two night booking, and a complimentary third night free via Glendeven Inn’s “Mushroom Special.  On the coast, Little River Inn’s “Mushroom Mania” ocean-view guestroom package comes in with a cool savings ($165.00/dbl.) or the newly-renovated Sacred Rock Resort in Elk by the sea, which is offering a 15 percent savings on accommodations.  Black-out dates and restrictions apply, based on availability.  For a complete listing of local deals, visit: www.visitmendocino.com/mushroom-wine-and-beer-festival.
BACKGROUND
Mendocino County welcomes nearly 1.8 million visitors annually who explore its 90 miles of prime Pacific coastline, 90+ wineries and 10 diverse AVAs (earning the highest percentage of organic and biodynamic vineyards in the United States), 24 state/national parklands and 450+ unique accommodations. Straddling scenic Highways 1 and 101, “The Redwood Corridor,” the County delivers an ideal vortex of waves, wines and redwoods laced with historic villages and outback adventures. Located 114 mi./184 km. north of San Francisco, the region’s gateway airports are San Francisco International (SFO), Oakland International (OAK), Sacramento  International Airport (SMF), and Charles M. Schulz-Sonoma County Airport (STS).  Visit Mendocino County is a non-profit destination marketing organization designed to enhance the economic vitality of the community by increasing tourism revenue.  For more information, go to www.visitmendocino.com.

Vine & Dine Festival in Montana Takes Wining and Dining to New Heights

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BIG SKY MONT. – It’s time to take sipping to new heights.

The 4th Annual Vine & Dine Festival, Aug. 17th – 20th, is an intriguingly delightful and adventurous artisanal-food and wine festival at beautiful Big Sky Resort, located south of Bozeman, Mont., and a short distance from Yellowstone National Park. Taste hundreds of obscure wines from boutique wineries in a dozen different countries and listen to Master Sommeliers with some of the most sophisticated palates in the world discuss Portuguese, orange and mineral wines. Plus, Google’s culinary team will be on hand preparing exquisite tasty delights to personalize your food experience.

PH_VineandDine_W1617Not only is Vine & Dine Montana’s most prestigious wine festival, but it is truly unlike any other.

Back again for the fourth year is Vine & Dine’s signature event: Pinot on the Peak. Big Sky Resort combines delicious pinot tastings with the resort’s popular Lone Peak Expedition. It’s the ‘Biggest Tasting in America,’ and includes a ride on the Swift Current chairlift, an alpine picnic, a covered safari ride and an aerial tram ride to the top of Lone Peak. Toast to good wine, new friends and new adventures at 11,166 feet.

New to the festival is an opportunity for hospitality professionals to take an intensive introductory Sommeliers class from a team of Master Sommeliers. Nearby Bozeman’s metropolitan-influence is drawing a growing number of consumers with sophisticated palates and an affinity for fine wine and cuisine. This intro course is an opportunity for local and regional wine and hospitality professionals to keep pace with their knowledge of proper wine service and deductive tasting.

The Vine & Dine Festival also offers creative and sophisticated seminars with some of the foremost experts on Portuguese wines. Master Sommeliers Fred Dame and Jay Fletcher, both at the top of their class, will teach deductive tasting techniques. American chef and TV personality John Besh will dazzle attendees with exquisite Southern delights, and Google Global Program Chef Scott Giambastiani will prepare plant-based dishes made from Montana-grown produce. All of this plus music, a thriving local arts scene and beautiful landscapes for as far as the eye can see. Come, kick back and enjoy the mountains with superb wine and dining.

Visit bigskyresort.com/vine to purchase tickets and for a list of scheduled seminars.

 

Limited Production Wines at Earth Day Food & Wine

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Pop Up Goes the Winemaker!

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Sooooo, there’s a cool little thing we’ve dubbed the “SIP Pop Up Bar” that will be springing up at this year’s Earth Day Food & Wine. No, it’s not an environmentally friendly version of Whack-a-Mole … though that gives us some ideas.

This kind of pop up involves some very special winemakers popping corks on some of their extremely limited production wines, but you’ve got to PAY ATTENTION, PEOPLE. Every hour, only one winemaker at a time will be featured at the SIP Pop Up Bar, and when their wine is gone, it’s gone!

Gone. Period. No do-overs. No finding their event booths because they don’t have one. These winemakers are only going to be pouring at the SIP Pop Up Bar.

In addition to sipping wines made from SIP® Certified vineyards, you’ll also get the chance to talk with the winemakers themselves. You can geek out all you want and ask about their cover cropping, use of owls in the vineyard, barrel programs, punch down schedules, cool climate Pinot versus warm climate Pinot – you name it.

So, who are the winemakers who will be popping up at Earth Day Food & Wine? Well, get ready for some selfies with none other than Matt Brain of Baker & Brain, Colby Parker-Garcia of El Lugar Wines, and Luciana Souza Alves of J. Wilkes.

Yup. Brain, Parker-Garcia, and Alves in da Earth Day Food & Wine House!

Mic drop.

So whatya waiting for?  BUY TICKETS NOW!

About Earth Day Food & Wine

Nestled under the oaks at Castoro Cellars in Paso Robles, California on April 23, premiere entry begins at 1pm, with general admission at 2pm.  Wear your boots, wear your flip-flops. Relax at VIP tables, or enjoy yourself picnic style. Event proceeds benefit educational scholarships for relatives of farmworkers and Spanish education programs of the Vineyard Team.