Eve's Wine 101

KNOB CREEK® BOURBON PARTNERS WITH SMITHEY IRONWARE® TO RELEASE A LIMITED EDITION CAST IRON SKILLET IN TIME FOR THE HOLIDAYS

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Honoring the brands’ shared commitment to the art of craftsmanship, the Knob Creek x Smithey 18x Seasoned Limited Edition Cast Iron Skillet Set celebrates the re-release of Knob Creek® 18 Year Old Bourbon

CLERMONT, Ky., /PRNewswire/ — Knob Creek®, a leader in the Small Batch Bourbon category, announces a partnership with Smithey Ironware, premium manufacturer of artisanal cookware, to create a limited edition high-quality cast iron skillet. To celebrate the re-release of Knob Creek 18 Year Old Bourbon, the skillet is seasoned 18 times, 15 times more than Smithey’s traditional skillets, creating a naturally non-stick cast iron with a rich, deep copper color and easy-to-clean finish.

“Knob Creek fans appreciate the quality of intentional workmanship, and we’re excited to re-release our extra-aged Knob Creek 18 Year Old for a limited time,” said Seventh Generation Master Distiller Fred Noe. “The partnership between Knob Creek and Smithey Ironware came from the passion that both brands have for the details, whether it’s with cooking or in a fine glass of bourbon. With this special 18x seasoned cast iron skillet, we were able to come together and create a product that celebrates those fine details, alongside the re-release of Knob Creek’s oldest release to date.”

Savoring the aging process, Knob Creek transforms as it matures in its oak barrels and a cast iron’s performance improves as layers of seasoning builds with each use. Aged twice as long as its flagship bourbon, Knob Creek 18 Year Old is a complex yet balanced bourbon with deep flavors of caramelized oak and sweet vanilla with a warm finish. Just like the deep flavors that are developed when cooking with a cast iron skillet, Knob Creek 18 Year Old has exceptional full flavor.

“The partnership between Knob Creek and Smithey came together seamlessly. Both brands stand on the pillar of detailed craftsmanship, so creating a product together that demonstrates that was only right,” said Smithey Ironware Founder, Isaac Morton. “We’re excited to offer this exclusive cast iron skillet to compliment the 18 years that Knob Creek’s expertly aged limited edition bourbon, and we know culinary and bourbon fans alike will really appreciate what we’ve designed together.”

For home cooks and bourbon aficionados, Knob Creek and Smithey Ironware worked with Brian Landry, Executive Chef The Kitchen Table, QED Hospitality, to create three unique recipes with the 18x seasoned cast iron skillet in mind. Each dish incorporates Knob Creek expressions as an integral ingredient and highlights the whiskey’s robust flavors, giving fans the opportunity to experience the ultimate sipping and savoring experience. These recipes will be available with purchase of the Knob Creek x Smithey Cast Iron Skillet Set at https://smithey.com/products/knob-creek-x-smithey-18x-seasoned-cast-iron-skillet-set.

For those looking to experience artisanal craftsmanship, the Knob Creek x Smithey 18x Seasoned Cast Iron Skillet Set is here just in time for the holidays. Starting on October 20, the set will be available in limited quantities at https://smithey.com/products/knob-creek-x-smithey-18x-seasoned-cast-iron-skillet-set, for $300.00. Each set features the limited edition 12-inch 18x seasoned cast iron skillet, two custom Clayton & Crume leather coasters and Knob Creek-inspired recipes. Knob Creek 18 Year Old is also available in limited quantities at nationwide retailers with an SRP of $169.99 for a 750mL bottle.

About Knob Creek® Bourbon
Knob Creek has set the standard for super-premium whiskey for three decades by crafting extraordinary full- flavored bourbon with a rich taste. Knob Creek bourbons and ryes are patiently aged to perfection in new, maximum charred American Oak barrels to impart the biggest and fullest flavor on our whiskey. No matter the expression, Knob Creek is crafted without shortcuts and embodies the pre-Prohibition style that founding distiller Booker Noe created in 1992. Since then, Knob Creek has lived up to such standards with the introduction of Knob Creek Straight Rye Whiskey in 2012, and later on, Knob Creek Single Barrel Select Rye Whiskey. In recent years, Knob Creek announced the permanent addition of Knob Creek 12 Year Old Bourbon to its portfolio, launched two limited releases, Knob Creek 15 Year Old Bourbon and Knob Creek 18 Year Old Bourbon, and announced the addition of an age statement to its flagship rye whiskey, Knob Creek 7 Year Old Rye Whiskey.

About Beam Suntory
As a world leader in premium spirits, Beam Suntory inspires the brilliance of life by delivering great consumer experiences through its world-class portfolio of brands. Known for its craftsmanship of premium whiskies, including Jim Beam®, Maker’s Mark®, Basil Hayden® and Knob Creek® bourbons; Japanese whiskies, including Yamazaki®, Hakushu®, Hibiki® and Toki™; and leading Scotch brands including Teacher’s, Laphroaig® and Bowmore®, Beam Suntory also produces leading brands such as Courvoisier® cognac, Tres Generaciones®, El Tesoro® and Hornitos® tequila, Roku™ and Sipsmith® gin, Canadian Club® whisky, and is a world leader in ready-to-drink cocktails, with brands like -196 and On The Rocks™ Premium Cocktails.

A global company with approximately 6,000 employees in more than 30 countries, one of Beam Suntory’s core values is Growing for Good and through its Proof Positive sustainability strategy, the company has committed to ambitious goals and investments to promote environmental sustainability in its operations, ensure the company has a positive impact on the communities where employees live and work, and programs to educate and inform consumers to make the right personal choices about drinking. Headquartered in New York City, Beam Suntory is a subsidiary of Suntory Holdings Limited of Japan. For more information on Beam Suntory, its brands, and its commitment to social responsibility, please visit www.beamsuntory.com and www.drinksmart.com.

About Smithey Ironware
Smithey Ironware Company crafts premium quality cast iron and carbon steel cookware in the USA. Smithey makes cookware that is as beautiful as it is functional with smooth interior surfaces that are naturally non-stick and easy to clean. Every Smithey is designed to become a family heirloom and will last lifetimes.

Knob Creek® Kentucky Straight Bourbon Whiskey, 50% Alc./vol. ©2023 James B. Beam Distilling Company, Clermont KY.

SOURCE Beam Suntory Inc.

Viola Buitoni Unearths History and Geography of Italy’s Most Iconic Gastronomic Staples and Flavors in Artfully Photographed New Book 

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San Francisco — In Italy by Ingredient: Artisanal Foods, Modern Recipes (September/October 2023; Rizzoli New York, ISBN: 978-0-8478-7364-7, Hardcover), Viola Buitoni invites everyday cooks to dig into and savor the beloved staples of Italian cuisine at the heart of delicious, sensual meals. In a way that’s down-to-earth and evocative, Buitoni puts iconic Italian ingredients — from homey polenta to Umami-packed anchovies — in the context of history and geography. Then, complemented by gorgeous images from food photographer Molly De Coudreaux, she shows how to create these wonderfully satisfying and easy to make Italian dishes right at home in any American kitchen. 

“My cooking is built on the wisdom of those who came before me; I hold and recognize their influence always,” Buitoni states. Along with knowledge and tradition, she brings her whole self to cooking, stepping up to the stove with all her senses lit. “I listen, I smell, I touch, I watch, I taste,” she says. “My hand in the kitchen is intuitive; it relies on good ingredients.”

Buitoni introduces cooks of all skill levels to the simple art of folding the character of signature Italian ingredients into daily meals in Italy by Ingredient. Filled with engaging descriptions, simple and precise directions, and practical advice, all infused with good humor and a passion for good food, Italy by Ingredient is Buitoni’s heartfelt gift to home cooks across America — a generous introduction to cooking and eating like a native Italian, sensuously and with gusto.    
        
For more information, please visit: www.rizzoliusa.com.

About the Author: 
VIOLA BUITONI, chef instructor and food writer, was born in Rome and raised in Perugia, the capital of the Umbria region of Italy. After moving to the U.S. to attend New York University, Buitoni started Buitoni & Garretti, a catering kitchen and Italian fine foods shop in New York City. She later moved to San Francisco, where she began lecturing and teaching Italian food tradition workshops at the SF Italian Cultural Institute and Italian Consulate. She teaches Italian cooking remotely at Milk Street and in person at 18Reasons + The Civic Kitchen in San Francisco. She also leads immersive food tours, off-the-beaten-path, in Italy. In 2020, the President of the Italian Republic honored her with the title Cavaliere dell’Ordine della Stella d’Italia for her work furthering the culture and business of Italian food. She lives in San Francisco’s Mission District with her husband, son and tiny dog. 

Meet Tuscan Women Cook, the Culinary Vacation Program in the Tuscan Village of Montefollonico

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Check this out: Tuscan Women Cook, the unique and popular culinary vacation located in the heart of Tuscany that celebrates the food and culture of the Italian region ensconced in the beautiful village of Montefollonico.  

During each day of the week-long program, a group of 16 participants learn to cook authentic Italian recipes from some of the best cooks in all of Italy…the local grandmothers, or “nonnas of Montefollonico.” These extraordinary women teach their cooking classes sharing family recipes that have been handed down from generation to generation.

Los Angeles-based owner and host, Coleen Kirnan works closely with the businesses in Montefollonico creating new class experiences, fun and relaxing side trips and activities for her guests.

“Tuscan Women Cook is proud of our deep relationships forged with the residents and businesses of Montefollonico. We’ve been here since 2000 and feel deeply connected to this community,” Coleen says. “The warm welcome our guests receive from the residents and the personal ties we have with the very best vintners, restaurateurs, and, of course, our cherished nonnas, gives our guests unparalleled, exclusive access to a true Italian culinary experience.”

While staying within the walls of the magical village of Montefollonico, guests stay at the beautiful I Castagni hotel.  Perched at the very top of Montefollonico, guests enjoy spectacular views of the Chiana valley and the picturesque village from their suites and I Castagni’s well-appointed expansive outdoor terrace.

“Families, friends, couples, and solo travelers of all ages from around the world join us every spring and fall for this life-changing experience,” Coleen states.  “Join a group of accomplished cooks, the culinary curious, and grateful, happy eaters who may very well become your new foodie friends for life. Where better to launch a new friendship than relaxing with a glass of Super Tuscan wine while admiring the breathtaking view of the Tuscan countryside?”

And after a day of cooking, eating, and wine tasting, participants are taken on shopping and sightseeing trips in the many beautiful villages and towns of Tuscany, with maybe a little more wine tasting and afternoon gelato sampling, ending each day with a memorable gourmet dinner in the region’s top locales.  

Tuscan Women Cook’s week-long program runs during the months of May, June, September and October.

You can see more about the program on their website, www.TuscanWomenCook.com.

FireFly Farms Celebrates 20 Years of Awards for Its Sustainable Artisan Cheese

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ACCIDENT, MD. (PRWEB) – FireFly Farms, a producer of handmade cheese from Mountain Maryland, celebrated 20 years in the artisan cheese business last year and nabbed another seven awards for its line of cheeses in national and international competitions.

“The past year has been busy – we remodeled the creamery, moved our Deep Creek market, launched a new website, participated in an international festival, and still managed to stay on top of the cheese making!” said FireFly Farms Director of Operations, Dan Porter. “It’s not easy, but everyone who works here, from the newest apprentice to the most seasoned cheesemaker, is passionate about what we do, and I think that makes a big difference.”

“We keep finding new ways to improve our process,” said FireFly Farms President Mike Koch, “whether it’s adjusting the amount of salt, refreshing a recipe, or tweaking the curd-cut temperature to accommodate seasonal milk changes – every little thing counts. Even after twenty years of cheese making, you know you still have a lot to learn, but of course every year we get better at the craft!”

The seven awards in this anniversary year included recognitions at the American Cheese Society’s judging and competition, the World Cheese Awards, and a first-ever showing at the Mundial do Queijo in São Paulo, Brazil:

  • Merry Goat Round was awarded at the World Cheese Awards
  • Merry Goat Round Spruce Reserve was awarded by the American Cheese Society and at the World Cheese Awards
  • Cabra La Mancha was awarded by American Cheese Society
  • Black & Blue was awarded at the World Cheese Awards
  • Cave Dweller was awarded at the Mundial do Queijo do Brasil
  • Carpenter’s Wheel, produced in collaboration with Crown Finish Caves, was awarded by the American Cheese Society

“We’ve won a lot of awards over the years,” says Dan Porter, “but that’s really not what matters to us. Our commitment is to handcrafted, artisan cheese that uses fresh milk from local farms. People taste and value that even when they don’t know that they’re eating a medal winner.”

“I think our customers really value our focus on sustainability”, said Mike Koch. “When your milk comes from farms just down the road, when your cheesemakers raise chickens and cows at home, when you can share whey with a pig farmer and when you brush shoulders with folks every day who are making a living off the land, it really drives home the need to take care of what you have for the next generation. Our solar panels, whey-recycling program, local sourcing – it all comes from a recognition that we need to be leaders in our community.”

Long hailed as one of the best places to visit in Mountain Maryland’s Garrett County, the FireFly Farm’s market location in Accident, MD expanded this year, moving just a few blocks down the street. As before, it features FireFly Farm’s award-winning cheeses as well as other specialty, hand-selected items from the region and around the world.

Meanwhile FireFly Farms’ second market in historic Whitehall Mill in Baltimore is receiving recognition for its natural wine selection, one of the best in the city. “I suppose you could say I have a passion for wine and cheese,” says Jesse Galdston, general manager of FireFly Market in Whitehall Mill. “We pride ourselves on searching out hard-to-find bottles, whether a library release of a 1994 German Riesling for under $50, (sorry, sold out!) or naturally fermented champagne, we’ve always got something interesting to pair with your cheese.”

In addition to the two market locations, FireFly Farms cheese is nationally available through its distribution partners and can be found in several major grocery chains specialty retail stores, restaurants and via several online partners. For information or to purchase FireFly Farms’ cheese, please contact the creamery directly or visit its newly relaunched website and ecommerce platform at http://www.fireflyfarms.com.

“We’re excited to be expanding our geographic reach and making our cheeses accessible to anyone, no matter where they live,” said Mike Koch. “Our new monthly cheese subscription allows us to curate something special every month for our customers – as well as feature complimentary products from other exciting food businesses.”

About FireFly Farms: FireFly Farms was founded in 2002 and offers nationally & internationally award‐winning goat’s and cow’s milk cheeses that express the distinct regional flavors of Mountain Maryland’s Allegheny Plateau. Each cheese is artfully handcrafted and aged with precise detail, resulting in exceptional flavor and texture. FireFly Farms is prides itself on using agriculturally sustainable, locally‐sourced fresh goat’s and cow’s milk and time‐honored, traditional methods of cheese making.

BAR AND RESTAURANT EXPO 2023 ANNOUNCES EXPO HIGHLIGHTS AND KEY SPONSORS

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LAS VEGAS– Bar & Restaurant Expo, the nation’s largest and most influential gathering of bar and restaurant owners and operators, is excited to announce its key sponsors and expo highlights for the 2023 show. Returning to the Las Vegas Convention Center March 27-29, 2023, new expo hall features, including the Non Alc Chill Zone, will join highly popular interactive experiences including NxT, the Restaurant Zone, The Bistro, Tea Bar, and more.

2023 Bar & Restaurant Expo Hall Floor Highlights Include:

The Bar- Hosted by beverage and operations professional, Chris Hopkins, The Barisan immersive experience, diving deep into the future of all things cocktails. Guests will have the opportunity to meet with mixologists, industry suppliers and leaders who will demonstrate ways for beverage professionals to achieve growth behind the bar. Guests can also sample inspirational new beverage recipes and test new products and equipment. 

NxT- NxT, pronounced “next”, is an experience at the forefront of innovation for the hospitality industry and showcases the very latest food and drink trends. Featured experiences include the new Non Alc Chill Zone, Power Talks addressing current industry challenges, live music, food and beverage sampling, plus the coveted Industry Excellence Awards ceremony.

Non Alc Chill Zone- New for 2023, attendees can experience the fastest growing trend in the beverage industry at the Non Alc Chill Zone.  As non-alcoholic beverages become increasingly popular, the Non Alc Chill Zone is an educational and interactive experience where attendees can sample the latest and most innovative zero proof beverages on the market. All beverages are complimentary and included with any registration pass.

Restaurant Zone– TheRestaurant Zoneis 15,000 square feet of space comprised of several distinct activations includingthe new Kitchen Equipment Showcase, powered by Middleby; The Food & Beverage Innovation Center and The Bistro. The Restaurant Zone also boasts a dedicated floor featuring the latest products and innovations.

  • The Kitchen Equipment Showcase, powered by Middleby, will bring together a wide variety of the newest, in-demand electric technology and ventless equipment for your kitchens.
  • The Food & Beverage Innovation Center will feature live, dynamic cooking demonstrations led by a team of top chefs. There will be 10 educational sessions over two days demonstrating the latest culinary techniques, and sampling of each dish to 500 attendees per session.
  • The Bistro invites VIP Pass attendees to dine at the 50-seat restaurant to gain a full-service experience of new food menu items, drinks and test drive the latest technology solutions.

Tea Bar- Bar & Restaurant Expo attendees also have access to the World Tea Expo floor, which will feature Tea Bar. Tea Bar is a dynamic experience showcasing the versatility and value of tea in multiple different products including cocktails, RTDs, plus new innovations within the tea industry.

Featured key sponsors of this year’s Bar & Restaurant Expo include:

  • Constellation Brands
  • Carlsberg
  • Heineken
  • Diageo
  • White Claw
  • Uber Eats
  • Middleby
  • True Manufacturing
  • Perlick
  • Savi Controls
  • Rocavaka Vodka
  • SpotOn
  • QubicaAMF Worldwide LLC

A full list of sponsors for the 2023 Bar & Restaurant Expo can be found here.

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About Bar & Restaurant Expo

Bar & Restaurant Expo, formerly known as Nightclub & Bar Show, has continued to evolve to mirror the fast-paced, trend-setting nature of the hospitality industry. The event has been providing the specific tools that bar and restaurant owners, operators, and managers need to grow their businesses, compete, and succeed in this hyper-competitive and dynamic industry. The Bar & Restaurant Group is a division of the Questex Hospitality Group which also produces Vibe Conference, World Tea Conference & Expo, and daily content on barandrestaurant.com.

About Questex
Questex helps people live better and longer. Questex brings people together in the markets that help people live better: travel, hospitality and wellness; the industries that help people live longer: life science and healthcare; and the technologies that enable and fuel these new experiences. We live in the experience economy – connecting our ecosystem through live events, surrounded by data insights and digital communities. We deliver experience and real results. It happens here.

Review: Piper Sonoma Brut NV

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Love reviewing bubbly, and this time it was a Piper Sonoma Brut NV from Sonoma! Below are my tasting notes, information from the winery and a Brut-ish cocktail recipe for those that dare! (Note: my sample arrived packed in Styrofoam, which left a bit of “snow” on the bottle. I left it for the photograph as it was winter and I thought it apropos!)

Piper Sonoma Brut NB (SRP $22)

Chardonnay and Pinot Noir grapes

Evaluated in a wine glass as opposed to a flute, the bubbles clung to the edges and center of my glass and the color was a pale lemon yellow. Aromas reminded me of peach, cantaloupe melon, kiwi, Bananas Foster and a wet sandy beach, all very interesting. Going in for a taste I noted fleshy ripe peaches, pears and lots of lemons, then toasty French bread with orange marmalade jam. A mild to medium acidity allowed for an extensive length that simply danced on my palate until I returned for another taste. Nicely done.

From the Winery

For nearly 40 years, Piper Sonoma has been handcrafting sparkling wines using Méthode Traditionnelle, the same technique used to craft the best Champagnes, but with a personality that is pure Sonoma. Here, creativity and individuality can run rampant, tempered only by an ingrained respect for the land and community.

It’s delicious on its own and is the perfect foundation for memorable mimosas, as well as seasonal cocktails like our “Winter in Sonoma” (recipe below and attached).

Winter in Sonoma

3oz Piper Sonoma Brut NV

1oz Gin

1oz Fresh clementine juice (1 juiced clementine)

1/2oz Winter simple syrup

1tsp fresh ginger zest Rosemary sprig

*Serve in coupe glass*

Instructions: Combine all ingredients (except Piper Sonoma) in ice-filled mixing glass and stir until cold. Strain into glass and top with Piper Sonoma Brut. Garnish with Clementine wheel and rosemary sprig.

Winter Simple Syrup (recipe makes 1 cup):

1 cup water

1 cup sugar

1 tsp whole cloves

2oz fresh ginger chunks

1 rosemary sprig

Instructions: Combine water, herbs and spices in a saucepan and bring to boil. Simmer for 10 minutes, then add sugar. Once sugar has dissolved, remove from heat and let steep for at least 30 minutes before using. Strain syrup into container. Can be stored in refrigerator for 2 weeks. 

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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Eve Reviews: Prosecco Superiore DOCG From the Conegliano Valdobbiadene Region

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Just last year, January 2022 in fact, I reviewed six Valdobbiadene Prosecco. Recently I was offered a new set of four to review. It’s no secret that I’m a Prosecco fan for many reasons: The price point makes Prosecco approachable to wine lovers, the aromas and flavors are always fresh, they make great cocktails (see a new recipe below) and of course bubbles are great for any occasion or no occasion at all! Read my tasting notes on the latest wines here, all are organic and from the Conegliano Valdobbiadene Region.

Bortolomiol “Ius Naturae”

Valdobbiadene Prosecco Superiore D.O.C.G.

Brut Millesimato

Organic, 100% Glera Grape, 11.5% alcohol

EB: Evaluated in a wine glass instead of a Champagne flute so more aromas can open up, I first noted a pale gold color and lots of teeny bubbles racing to the top of my glass. The nose reminded me of fresh cut cantaloupe, lemonade, kiwi fruit, slightly sweet cream and pebbles washed with rain. The flavors that raced over my tongue were extremely fresh citrus and melon, the mid palate got a bit of acidity but not too much, and all of that fresh fruit lingered throughout the long finish with the addition of a hint of sweetness. 

Rive di Collalbrigo – Costa “Il Colle”

Conegliano Valdobbiadene

Prosecco Superiore D.O.C.G.

Extra Dry Sparkling Wine

100% Glera Grape

Organic, 11% alcohol, harvested by hand.

EB: Very light yellow in color with a medium amount of small bubbles. Aromas included peach, pear, limeade and a pleasant powdery perfumy quality. In the mouth I noted the same aromas with the addition of lemon, apricot, 7-Up soda, with a medium amount of acidity, and a medium to long finish. (Note: I normally use the word medium sparingly. When I look back at my notes here I think that for this wine the medium reference can also be replaced with the idea of balance. The wine had a fine balance.)

2021 Amor Soli

Spumante

Grapes: Garganega, Glera and Chardonnay

Organic, 11.5% alcohol

EB: Pretty light gold, with tiny bubbles popping to the top center of the glass. Yellow peach, Brioche bread, sliced Golden Delicious apple, a hint of pineapple and unsalted butter on the nose, followed by flavors of cherry, apple, fresh apricot, lemon and lime. Nice acidity, balance and a long finish. Like most Prosecco this wine would be great as a starter with a cheese plate.

La Gioiosa Et Amoroso

Valdobbiadene Prosecco Superiore D.O.C.G.

Extra Dry Sparkling Wine

Organic, 11% alcohol

EB: Very pale yellow gold, with tiny bubbles rising to the middle and edges of my wine glass. Pretty fruit – sweet peach, apricot, apple, orange, pineapple and melon – all on the nose! Full mouthfeel and beautiful viscosity, with all of that same fresh fruit I found on the nose, and in the mouth it was like a homemade fruit cocktail. As this was the extra dry Prosecco I did expect more sweetness than the others I reviewed here, and was pleasantly surprised that though it had that sweeter quality, it was just a touch and equally enjoyable as those I tasted first.

Negroni Sbagliato Cocktail Recipe

How about a Negroni with Prosecco instead of gin, still keeping the Campari and sweet vermouth? If you are looking for a lower ABV cocktail this would fit the bill! It’s called a “Negroni Sbagliato” and the recipe is simple: Fill your choice of glass with ice, add 1.5 ounces of sweet vermouth, add 1.5 ounces of Campari, top with Prosecco and garnish with an orange slice or peel. I rounded everything up to two ounces of each, including the Prosecco. Delish!

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 Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

The Sustainability Values of Wines of Provence Resonate Beyond the Glass

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A conversation with acclaimed Chef Robert Connoley about selecting sustainable wines for his zero-food waste restaurant.

New York, NY. – Sustainability has long been a theme for Wines of Provence, with 100% of vineyards set to be certified organic or HVE (High Environmental Value) by 2030. The region has found itself at the forefront of the fight against using chemicals and herbicides in the vineyard as well as preserving the environment and conserving natural resources. This is achieved through local vignerons’ efforts, which go far beyond simple certifications. From pioneering biodynamics to forming strategies around water conservation, Provençal producers continue to find solutions that move the world towards a more sustainable future.

Wines of Provence spoke with Chef Robert Connoley of Bulrush, a zero-food waste restaurant that recently made headlines as one of Wine Enthusiast’s Top 50 Restaurants of 2022, to discuss the importance of sustainability in his food and wine ideologies.

At Bulrush, the sustainability initiatives are top-of-line. The team implements numerous ways to avoid food and wine waste, from strategic planning in the kitchen to creating aminos, misos, kombuchas, and more. In the effort to be most sustainable, an essential factor at Bulrush is the focus on where the products that enter the restaurant are sourced, since the team is strict about only putting forth food and wine that match their stringent sustainability values.

Wine Sustainability

When seeking sustainable wine, Connoley advocates for boutique producers investing long- term in their soil and community, meaning anything from exploring the concepts of permaculture to alternative energy and efficiency in transportation. Given these indispensable sustainability requirements, it is no surprise that Provence Wines are a consistent presence on Bulrush’s ever-evolving menu.

Historically, Provençal winemakers have been aware of their fragile environment and the responsibility they must shoulder. The region has adopted new ways to protect its environment, specifically intending to preserve water, maintain the region’s biodiversity, and improve its ecological footprint.

In the viticultural realm, many producers aim to preserve water by utilizing agroforestry practices, mulching, and grassing. Further, some local Provençal producers have gone beyond organic certification and have furthered holistic efforts in the vineyard to encourage biodiversity and maintain a natural ecosystem. For example, bats are brought in to keep vineyard moths and other pests at bay, natural teas are used to strengthen the bond between the vines and the earth, and a mixture of ground cover dwarf clovers have been introduced to reduce water stress in the vineyard.

Wines of Provence in the Food and Wine Pairing Sector

For sustainable, food-friendly wines with a deep, regionally rich history, Connoley reaches for Wines of Provence to serve at Bulrush. “The Midwest is a land of sustainability […] and Provence Rosés allow us to celebrate, knowing these values are represented both on our plates and in our glasses”, Connoley explains. “The historical significance of rosé in Provence assures us that the winemakers have the knowledge and experience to produce consistently great wines.”

Chef Connoley shares one of his favorite zero-waste recipes, to pair with a crisp glass of thirst- quenching Wines of Provence Rosé. Santé!

Bulrush Beet Salad Recipe to Pair with Wines of Provence

Ingredients

6 Medium sized beets 2 Lemons (zest)
1 Cup Lemon juice
1 Stick of Butter

3 Eggs
3 Yolks
1 Cup Sugar
6 oz Goat Cheese
2 Tablespoons Honey 2 Tablespoons Sugar 2 oz Cream Cheese 1/2 Cup Sour Cream 1 1/2 Cup Cream

1. Roast the beets at 350oF (skin on and wrapped in foil) until tender all the way through, for about 45 minutes. Use a toothpick to poke into the center of the beet to check doneness. When tender, cool the beets to room temperature. Rub the skin off the beet, then use a melon
baller to hollow out the inside of the beet entering from the top (the cut end). Hollow leaving 1⁄4- inch thick walls on the beet.

2. Combine the lemon zest, juice, and butter in a medium saucepan over medium-low heat.
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While the juice mixture is heating, gently whisk the eggs, yolks, and sugar in a mixing bowl. When the juice just starts to simmer, pour 1/3 into the eggs, whisking constantly, then pour the hot egg mixture into the saucepan with the remaining juice. Gently whisk nonstop until the mixture thickens. When the first bubbles appear in the saucepan, remove the pan from the heat and pour the lemon curd through a mesh strainer to remove the zest and any egg solids.
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Cool the curd until chilled.

3. In a double boiler, warm/melt the goat cheese, honey, sugar, and cream cheese until the mixture is soft and smooth. Remove from heat and add the sour cream to the cheese mixture whisking until thoroughly combined. In the bowl of a stand mixer, whip the cream until soft peaks form. Gently fold the goat cheese mixture into the cream creating a light goat cheese mousse.

4. Spoon 1 Tablespoon of the lemon curd into hollowed beet, followed by the goat cheese filling until the whole cavity is filled. Enjoy immediately with a lightly dressed salad.

About Wines of Provence

Wines of Provence, known in France as the Conseil Interprofessionnel des Vins de Provence (CIVP), is an organization representing over 641 wineries and trade companies from the Provence region. Its mission is to promote and advance the wines of the organization’s 3 appellations, Côtes de Provence, Coteaux d’Aix-en-Provence and Coteaux Varois en Provence. Members together produce 96% of Provence’s Appellation d’Origine Protégée (AOP) wines, 166M bottles in 2020 Wines of Provence is the global leader for premium rosé wine, accounting for 38% domestic and 4.2% of global rosé production. The U.S. is Wines of Provence’s first export market, with 34% in volume of its exports last year.

Find us on social media at @WinesofProvence, or visit our website for more details.

Reviewing Chocolate Almond Mole Sauce from EZ Trade

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At the recent Western Food Expo, held this past August at the LA Convention Center, I was introduced to an authentic chocolate mole sauce: Mole De Fiesta by EZ Trade, created by Antonio Raygoza and Luz G. Raygoza, and incorporated in year 2002. I’d always been impressed with the chocolate and spices – not spiciness – in this particular sauce and spent a few minutes at the booth. I was then gifted a sample package of the Mole sauce with almond to take home, to which I promised that my husband would make it up in a recipe I could share on my website.

This is the outcome!

To create the sauce Eddie followed the instructions on the side of the packaging to add in some chicken broth and simmer. For the dish he was to use it on, Eddie chose to sous vide chicken breasts, and serve with a side of rice, pinto beans and grilled peppers. I tasted the sauce as it simmered and decided to serve with a Zanzonico Syrah made in Baja, California, by winemaker Gerard Zanzonico. Finally, we invited over some mole-loving friends for their opinions as well.

The sauce stole the show! Intense aromas of sweet milk chocolate, dark chocolate and black peppercorn that followed through to the flavors as well as smoke, Cayenne and a somewhat powdery note. My guests loved it! They took home the leftover chicken and sauce to have for their lunch the next day.

Conclusion: If you like mole sauce out in a restaurant or at home, look for this one. You will not be disappointed.

Ingredients: Water, plantain, sesame seeds, sugar, dried chili, peppers, canola oil, raisins, ground bread, cookies, almonds, cacao beans, garlic, salt, fine spices, tartaric acid and sodium benzoate as a preservative.

www.eztradelink.com

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.