Paso Robles Announces Virtual Auction Giving Access to One-of-a-Kind Experiences

April 26, 2021 by evebushman

Paso Robles, CA – The Paso Robles Wine Country Alliance (PRWCA) has announced the launch of their first-ever Paso Robles Wine Country Virtual Auction. Set to begin on Monday, May 10, and running through Sunday, May 16, this online auction features over 25 lots from more than 50 Paso Robles wine country businesses, including wineries, hotels, restaurants, tour companies, and recreation outfitters. The specially curated auction lots are exclusive packages that are not available as retail experiences where wineries not only offer wine but luxury overnight stays in wine country, winemaker dinners at Paso’s best restaurants, high-touch educational vineyard tours, as well as rare and allocated wines. Funds generated from the Wine Country Virtual Auction benefit the Paso Robles Wine Country Foundation, a 501c3 non-profit organization that gives back to the community primarily through educational scholarships for aspiring young adults headed off to college. Visit https://pasowine.com/events/virtual-auction to begin viewing lots.

The weeklong online auction will run from May 10 to 16, which precedes the traditional time when the annual Paso Robles Wine Festival takes place. Considering event restrictions and limitations on large gatherings, this auction allows the Paso Robles wine region to showcase the wine country lifestyle to fans and bidders from around the country. One-of-a-kind lots like A French Family Affair brings the families of L’Aventure, Clos Solène, and Benom together for a dinner for six with the highest bidder at the high-end, French cuisine restaurant Les Petites Canailles. Another multi-brand experience unique to Paso Robles brings a group of eight to Sixmilebridge where owner Jim Moroney treats guests to the dinner table with winemaker Anthony Yount. Dinner also features the wines of other brands that Anthony makes including Denner Vineyards and Royal Nonesuch Farms.

There are impossible to find lots available to the highest bidder as well, like a complete current release package (12 bottles) of Saxum wines along with two signed 1.5L magnums. Another hard-to-get lot includes an Austin Hope Cabernet Sauvignon vintage line-up, including the vintages of 2015 – 2019, along with two signed large format bottles of the 2017 and 2018 vintages.

Overnight stays offer everything from a three-night getaway in a luxury house stay for six at Turley Wine Cellars to the equally luxurious stay for two at the new Geneseo Inn on Cass Winery’s 145-acre estate. These stays and many more uber-cool experiences are on the auction block ready to be won. Visit https://pasowine.com/events/virtual-auction as new lots will be added daily leading up to the launch on Monday, May 10, 2021.

“We are excited to showcase some incredibly rare offerings unique to Paso Robles wine country that have been pulled from personal cellars and paired with incredible experiences that we’ve never seen offered in our area!” said Molly Scott, Chairperson of the PRWCA Board of Directors, and Director of Grower Relations for JUSTIN Vineyards & Winery. “Equally exciting is the new online auction format which allows Paso Wine fans across the world to partake in helping raise funds that we will channel right back into our local community through our foundation.”

This auction uses the Greater Giving Online Bidding platform, allowing for a paperless bidding system. Bidders use a smartphone, tablet, or desktop to bid on auction items and can easily track lots by “following” their activity without having to continuously return to a table or bid sheet.

The Paso Robles Wine Country Alliance Foundation has been giving back to the local community through high school scholarships for 15 years. These scholarships help college and trade school-bound young adults to have a little extra funding to take some of the pressure off affording tuitions, materials, travel, etc. as they plan their futures. The Paso Robles wine community is proud to help the next generation reach their goals.

The Paso Robles Wine Country Virtual Auction launches on Monday, May 10; however, lots are being populated online now. Visit https://pasowine.com/events/virtual-auction to begin viewing lots and check back daily. The inventory of unique and exceptional experiences grows by the day leading up to the May 10 open bidding. The auction concludes at midnight, on Sunday, May 16, 2021.

ABOUT PASO ROBLES WINE COUNTRY ALLIANCE
The Paso Robles Wine Country Alliance is the official trade organization that represents wineries, growers, and businesses in Paso Robles Wine Country. Centrally located between San Francisco and Los Angeles, along California’s Central Coast, Paso Robles Wine Country is California’s third-largest wine region. It encompasses more than 40,000 vineyard acres and 200 wineries. For more information, visit pasowine.com. Facebook – @PasoRoblesWine, Instagram – @Pasowine, #pasowine.

Swilled Dog Hard Cider Releases Sangria

April 19, 2021 by evebushman

UPPER TRACT, W.Va., /PRNewswire/ — Swilled Dog (@SwilledDog), the fastest growing craft beverage company in West Virginia, has released its Spring/Summer seasonal cider – Sangria.

A delicious blend of fresh cherries, tart apples, lemons and limes, Swilled Dog Sangria is a semi- sweet, gluten-free, and unfiltered cider that transports cider lovers to their favorite beach with each sip.

“Since our founding in 2016, our goal has always been to transform the bounty of West Virginia’s natural ingredients into fun, flavorful and refreshing ciders,” said Brooke Glover, President and Co-Founder, Swilled Dog. “Warm weather is on the way, and we are thrilled with this latest edition to our seasonal cider offerings. With ripe cherries and tart apples blending together with fresh fruit flavors, each sip of Swilled Dog Sangria recalls a day at the beach and you can almost feel the sand between your toes.”

The seasonal craft cider is uniquely made with a carefully selected blend of apples, and finished with lemons, lime and cherries and no added sugar. The addition of the cherry helps create a slightly ruby color, reminiscent of traditional sangrias. Fresh and zesty lemons and limes complement the tartness of the apples, making Swilled Dog Sangria less sweet than wine-based sangrias and infinitely more refreshing.

Swilled Dog Sangria (6.9% ABV) will be available on tap and in 6-pack 12-ounce cans in local stores, bars and restaurants in West Virginia, Virginia, Florida, Ohio, Kentucky and Indiana. Each can of Swilled Dog Sangria contains 180 calories, 11 grams of sugar, 14g carbohydrates, 0g fat, 0g protein and no added sugar.

Swilled Dog Sangria is the latest seasonal release to join a year-round portfolio of hand-crafted hard ciders: Walk the Dog, Pineapple, Wild Berry, Caramel Apple and WV Scrumpy. Swilled Dog ciders are always unfiltered and made from all-natural ingredients.

Apart from crafting delicious ciders that bring friends together, Swilled Dog also celebrates time spent giving back to the community; at least one percent of annual sales benefit animal causes. In addition, 100% of the annual sales of WV Scrumpy are donated. During 2020, Swilled Dog supported organizations such as the Walking Miracles Family Foundation, Clearwater Maine Aquarium, On Eagles’ Wings, and Military Working Dogs Team Support Association.

In addition, Glover was recently elected Vice President, Board of Directors of the American Cider Association (formerly USACM). This is her second term as a member of the ACA Board and she also serves on the Marketing (Chair) and Legislative Committees. During her tenure on the ACA Board, Glover plans to help push regulatory change for the growing industry on a national level and provide actionable support to the Cider industry’s efforts to be inclusive and welcoming to all consumers.

ABOUT SWILLED DOG

Swilled Dog is a majority woman-owned, leading craft beverage producer providing the Southeast with quality, approachable beverages that are flavorful and refreshing. Our hard cider, ready-to-drink cocktails, premium, small batch spirits, and infusions are handcrafted to bring friends and family together for a better today and tomorrow. While crafting delicious beverages, we also aim to make a significant impact for our favorite animal causes. Swilled Dog offers a unique tasting experience in Upper Tract, WV, and our products can be found throughout our expanding six-state footprint (WV, VA, IN, KY, OH, and FL). For more information, visit http://www.swilleddog.com/.

Follow Swilled Dog on Social: @SwilledDog, #SwilledDog, #GetSwilled

Vintage Eve Circa 9/2018 – Mutual Trading Show 2018: An Array of Japanese Food and Drink Reviewed

April 13, 2021 by evebushman

This would be the second year of discovery for us: attending the Mutual Trading Japanese Food and Restaurant Expo. While the wide array of Japanese food and beverages takes center stage, I really like to cover the show to learn something new, and I do every time.

If you just want to see the food and drink, my photos are here. Of special note for me:

Japan’s #1 Nama Sake in a CAN: Funaguchi Kikusui Ichibanshibori. It was served to us three ways: fresh and cold from the can, sweetened with citrus juices and with slices of cucumber. Each was quite remarkable.

Masahiro Shuzo, a company that has “been in business for more than 130 years”, Awamori – a distilled 30% ABV (60 proof) that is produced in Okinawa.

The Umepon liqueur was a favorite last year for us so I was happy to see them back and also try a cocktail version. It is orange and plum liqueurs blended with rice shochu.

I had Dassai sake in my WSET level one sake course, also noted that one of the numbered versions is served at our local Gyu-Kaku Japanese BBQ. (The bottles are numbered and that number correlates with how much the rice grain is milled to. The lower the number the finer the grain, and hence, the finer the sake.) At the show I expected to see the usual 50, but they also had a 23 to sample, which was really delicious.

The brand “Dragon God” sold only to restaurants, had a couple of different sake that I enjoyed. Look for these when you dine out.

Of the displays I was duly impressed by the many award winning beverages, glass and pottery sake serving sets and the array of sashimi, sushi, tofu, sesame seed – from oils to desserts – and noodles. The longest line is always for small servings of ramen. If I were to work with a Japanese restaurant I’d put my money on ramen.

If you want to know what I learned about this year, namely pairing sake with all kinds of food, read on:

Attendees were extremely lucky to have a class offered on food pairing with Antony Moss MW and Chef Nobuo at Teeter House.

Moss is the Director of Strategic Planning for WSET (Wine and Spirits Education Trust) and though he has earned his MW his focus for the last five years has turned more to sake. He said sake pairs easily with food as there are no tannins or acid.

Chef Nobuo said that drinking sake with a meal will “clean whatever stays in the mouth” and the “combination of contrasting things (makes pairings) delightful.”

During the seminar we were given two samples to try: Miyazaki beef and Bluefin tuna. Both were served with a specifically selected cold sake that would enhance the flavor of the dish, and by a show of nods when Moss asked, both pairings succeeded. The selection of a sweeter sake with the beef was truly inspired. Of course both the fish and the beef had been marinated as well as served with a topping, which was all taken into account in the selection of the sake. Long story short, this was just really the beginning of what we would learn about pairing sake with dishes other than sushi.

Moss said that he often enjoys a sparkling sake with English Fish and Chips or an Italian calamari dish. Junmai or Honjozo sake paired better with Bolognese than a Chianti in his educated experience. Moss further explained that during the first half of the 20^th century menus had a “wide mix of styles” in European cuisine, especially French cuisine. There were sauternes on the menu that were paired with steaks. This wholly positive experience he believes “dispels the myth of (having to have) red wine with steak.” What may sound “radical” to us is “deeply rooted with both Japanese and European history.”

A couple of questions by the audience that I found interesting:

Did restaurants have to provide a different type of glass if we were going to replace wine with sake at the dinner table? Moss contemplated that Riedel does have glasses for every need…however he said the traditional Japanese cup or glass is fine. And if a wine glass was preferred then a small white wine glass would suffice perfectly. He also said not to feel intimidated by this, and to use your personal preferences as a guide.

A second questions was on temperature. As we had been discussing cold sake pairings would warm sake work as well? While Moss enjoyed sake between 40 degrees and room temperature, he said warming up the sake “can be very satisfying.”

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.

Santa Ynez Valley eager to welcome visitors back as leisure travel resumes

March 13, 2021 by evebushman

SANTA YNEZ VALLEY, Calif. — The reopening of the Santa Ynez Valley to visitors, most notably lodging for leisure travel and the resumption of outdoor service for restaurants and wineries, could not have come at a better time for those struggling with the Groundhog Day-like effects of pandemic fatigue.

According to the most recent Travel Sentiment Index Report from Destination Analysts, more than half of American travelers (53.1%) indicated they experienced “cabin fever” at least half of the time during the last 30 days. As we approach one full year since COVID-19 travel restrictions were first implemented in California, it’s no wonder why the Santa Ynez Valley is emerging as a popular destination for those seeking to enrich their lives once again through travel.

“I don’t know if it’s cabin fever, travel deprivation, or simply getting back to doing what we love, but we are just as eager to see some fresh, new, and friendly faces around the valley as I’m sure visitors are to see something other than the four walls they have been largely confined to for the past year,” said Shelby Sim, President & CEO of Visit the Santa Ynez Valley. “The Santa Ynez Valley is a community of hosts, entertainers, providers, and makers. We’re in the business of providing an escape, and to be deprived of the ability to share our destination with others has been a challenge we are excited to move past.”

The path toward doing just that began on Jan. 25 when Gov. Gavin Newsom lifted the statewide stay-at-home order, paving the way for the resumption of leisure travel and related services in the process. Among the most notable Santa Ynez Valley visitor services and attractions that have reopened or have relaxed restrictions recently include the following:

Leisure travel is permitted to the Santa Ynez Valley
Hotels and accommodations are open with modifications
Restaurants are open for outdoor service, takeout, pick-up, and delivery
Wineries are open for outdoor service
Retail occupancy is capped at 25 percent indoors
Outdoor recreation remains available including golf courses, hiking trails, and parks

For the latest information and updates on travel restrictions visit the Traveling Safely in the Santa Ynez Valley section of VisitSYV.com.

“As we continue to see case numbers decrease and vaccinations increase, we’re hopeful that traveler optimism will continue its upward trajectory and that Southern Californians, followed by other Californians and ultimately visitors from outside the Golden State will be able to safely return to and find joy in a visit to the Santa Ynez Valley,” said Sim. “It’s also important to note that the resumption of leisure travel and the easing of restrictions do not mean the pandemic is over. We cannot overstate the importance of visitors remaining vigilant about their safety and the safety of others at all times, so they can continue to enjoy this beautiful valley and we can continue sharing it with them.”

For more information, or to research attractions, book lodging and activities, and create a custom travel itinerary, visit VisitSYV.com.

About the Santa Ynez Valley:

Barely two hours from Los Angeles and a scenic four-hour drive from San Francisco, the Santa Ynez Valley is home to six distinct towns each with its own culture, vibe, and menu of experiences. Blanketed with fruitful farms and vineyards, the California Central Coast wine region’s temperate weather allows for year-round activities of all sorts, spread throughout the historical communities of Ballard, Buellton, Los Alamos, Los Olivos, Santa Ynez, and Solvang. Destination dining and world-class wines await, accompanied by lodging at every level, all painted into atmospheric backdrops that colorfully mesh Old World and Old West. Visit more than 100 wineries, feast on chef-driven cuisine, and enjoy festive events and design details from Victorian-era to mid-century to modern Danish. For more information, including a listing of wedding venues, restaurants, wineries, tasting rooms, and events, go to VisitSYV.com.

Experience Scottsdale Announces What’s New in Scottsdale, Ariz. for Spring 2021

March 11, 2021 by evebushman

SCOTTSDALE, ARIZ. (PRWEB) – Springtime in Scottsdale blooms with thrilling outdoor activities, fresh resort experiences, wellness retreats and new additions to the first-rate food scene. Though things will look a bit different this spring – when this Sonoran Desert destination is typically known for its large-scale sporting events, flurry of activity and bustling energy downtown – Scottsdale still boasts plenty of sunshine and excitement for locals and visitors alike.

SPA ESCAPES

This season, the 33,000-square-foot Spa at The Boulders Resort Scottsdale will reopen. Relax in a sanctuary for well-being which includes a Labyrinth for quiet contemplation, an authentic Tipi used for traditional Native American rituals and private meditation in the Organic Garden. Recharge with outdoor activities around the 1,300-acre property, including moonlight bike rides, desert hikes and the Sonoran Explorin’ Tour.
For the jetsetters looking to experience the world without crossing the seas, look no further than VH Spa’s Jet Set Crowd menu at Hotel Valley Ho. This exclusive spa program showcases 90-minute indulgent treatments inspired by international spots such as Istanbul, Helsinki and Reykjavik.
The NOW Massage, a boutique massage concept based in LA, kicked off the new year by opening its doors in Scottsdale on Jan. 2. The serene and approachable atmosphere is designed for clients to easily reset and revive the mind, body and soul. Described as, “a reimagined neighborhood spa experience,” The NOW Massage offers treatments specifically created for stress relief, relaxation, muscle recovery and optimum healing.
The Spa at JW Marriott Camelback Inn has debuted a brand-new Mindful Meditation Room administering contactless treatments. Try Himalayan Salt Lamp Therapy to boost mood and ease allergies and stress, or become immersed in traditions of Chinese medicine with the Gemstone Water treatment, created with wood, water, earth, metal and fire.

RESORT SCENE
THE BIG NEWS: Scottsdale welcomed the area’s first-ever Dark Sky Zone resort on Oct. 20, ADERO. The six-story, 177-room property perched high in the desert features signature restaurant, CIELO, and grab ‘n go Spa café, Revive. Debuting on property on Feb. 11 is Skytop Lounge, an al fresco dining experience placed on the lawn overlooking the canyon and below the stars. The outdoor cocktail lounge will offer delectable bites and astro-inspired cocktails, such as the “Dark Sky.”

FIVE MORE STAYS:

On Dec. 29, the W Scottsdale introduced the new Cottontail Lounge, with a sophisticated environment while still retaining the bold and flirty style for which W Hotels are known. Cottontail Lounge replaces the former Shade Lounge and serves breakfast, craft cocktails derived from an extensive mixology program, and inventive bites.
The star-studded culinary team at Sanctuary just got hotter with the addition of industry powerhouses, Chef de Cuisine Samantha Sanz and Bar Chef Christiaan Röllich in Nov. 2020. The two will lead the advancement of the resort’s fine dining experiences at elements and jade bar. This is a homecoming for Sanz, a two-time James Beard Award nominee, who began her career at elements, under the direction of Chef Beau MacMillan. Röllich began at Les Deux Café in LA, where Forbes dubbed him, “one of LA’s most innovative mixologists.”
After a nine-month closure, Talavera at Four Seasons Resort Scottsdale has just reopened its doors with new Chef de cuisine, Nino La Spina. A native of Sicily, Chef Nino began his career when he moved to Pisa for his studies and landed at renowned restaurants like Paris’ Michelin-starred Mirazur on the French Riviera, before moving stateside to work at Four Seasons Palm Beach. His Mediterranean style of cooking fused with Chef Victor Davila’s Latin and Mexican flare brings an adventurous new cuisine to Talavera’s Spanish steakhouse menu.
Canopy by Hilton joined the Old Town Scottsdale arts district on Oct. 1. This 177-room resort – the first new-build hotel in Old Town in over a decade – delivers a modern elegance, with two dining experiences and a rooftop pool.
Ritz-Carlton, Paradise Valley – a 215-room, 20-acre new-build opening in 2021 – will have it all; exemplary service, views of Camelback Mountain, modern and sleek interiors, a 16,000-square-foot spa and a location minutes from downtown Scottsdale. The resort has pivoted amid construction to incorporate new safety measures and features, such as the installation of Plasma Air in every guestroom and common space, to reduce airborne viruses and bacteria.

EVENTS + PRIVATE EXPERIENCES
THE BIG NEWS: Golf fanatics rejoice; the Waste Management Phoenix Open returns Feb. 1-7 at TPC Scottsdale. The legendary 16th hole will also live on at the 86th edition of “The People’s Open,” though modified from previous years. With limited fans in attendance, the scaled-down, one-level, open-air venue will offer limited ticket packages for fans who want to stay seated at the 16th hole. COVID safety protocols will be enforced throughout the entire tournament.

MORE THINGS TO DO:

Barrett-Jackson’s 50th annual Scottsdale Collector Car Auction, typically hosted in January, will take place March 20-27 and include the Barrett-Jackson Cup Competition, featuring 50 vehicles from the nation’s top custom car builders.
Grab your mitts and sunscreen, Spring Training is back in Scottsdale. Beginning Feb. 27, catch the San Francisco Giants at Scottsdale Stadium or the Colorado Rockies and Arizona Diamondbacks at Salt River Fields at Talking Stick. At this time, it has not been confirmed if fans will be permitted to watch from the stands.
Desert Botanical Garden’s newest art exhibition, “Wind, Water, Earth” features three large-scale living sculptures by artists Natasha Lisita and Daniel Schultz, using florals and plant materials as a medium and desert elements as inspiration. The sculptures will be available for viewing select dates from Jan. 19-April 25, 2021.
Travelers can now dive deep into the wonder of the sea at OdySea Aquarium without leaving the “personal bubble” with new private aquarium rentals. The buyout provides exclusive access to the entire aquarium, including the 3D movie and OdySea Voyager, and breakfast in OdySea’s posh VIP room with views of sharks, stingrays and more.
The Musical Instrument Museum has launched a spring virtual education program analyzing the relationship between music and science. Using STEM-based learning for students K-8, the courses cover how musical instruments are made and include hands-on activities for critical thinking.
With prime weather, plenty of space and many expert-led outdoor experiences now offered privately, the time is right for opting outside in Scottsdale. Soar in a hot air balloon with Rainbow Ryders or Hot Air Expeditions, horseback ride at Saguaro Lake Guest Ranch or with Wandering Heart Adventures, or kick it into high gear on an ATV tour with Stellar Adventures.

FRESH BITES
THE BIG NEWS: Amid the pandemic, Scottsdale has continued to defy the odds with the opening and sustaining of myriad new restaurants since spring 2020 – including Pizzeria Virtú, FRANCINE and Benjamin’s Upstairs to name a few, just in the downtown area alone. The city’s business owners have also found new ways to dine safely and make up for lost revenue during temporary shutdowns with new allowances from the Governor’s office as of Dec. 2, 2020, for restaurants to expand outdoor seating into parking lots and sidewalks, as seen in many major US cities.

Photo from Z’Tejas Facebook page

FIVE NEW WAYS TO SIP + SAVOR:

Cold Beers & Pizza, a spin-off of its neighbor and local favorite, Cold Beers& Cheeseburgers, opened in Old Town Scottsdale this month. Highlights include Cowboy Pizza and gluten-free crusts, as well as a wide selection of brews.
Southern charm, a lively atmosphere and a taste of Nashville await at Belle’s Nashville Kitchen. Belle’s debuted in Old Town Scottsdale in December, serving up a Honky Tonk brunch, Nashville Hot Chicken and whiskey tastings.
Local breakfast joint, Hash Kitchen, introduced a new spin on brunch, “Hash at Night,” on Oct. 2. Available at select locations on Fridays and Saturdays, late-night noshers can expect all the Hash Kitchen staples, including the build-your-own bloody mary bar, bubbly Boba mimosas and cereal shooter flights.
Trendy Fox Restaurant Concept, Culinary Dropout, opened a location at Scottsdale Quarter in Oct. 2020. The new, spacious restaurant brings a lively, open-air atmosphere for enjoying a casual meal and delighting in lawn games.
Z’Tejas, with restaurants only in Arizona and Texas, is scheduled to open a new restaurant in Scottsdale in Feb. 2021. Classic Z’Tejas dishes like sizzling Santa Fe Enchiladas and Diablo Pasta appear on the menu, along with seasonal southwestern offerings, and its signature margaritas and tequila flights.

For more Scottsdale travel news and story ideas, visit http://www.scottsdalepressroom.com. For more information about Scottsdale’s commitment to keeping residents and visitors safe, visit the “Be Safe Scottsdale” page.

Advanced Sommelier Erik Segelbaum Joins the Grand Reserve Wine Advisory Board

February 18, 2021 by evebushman

PASADENA, Calif., /PRNewswire/ — Vertical Finance (verticalfinance.com) is proud to announce the addition of Erik Segelbaum to the Grand Reserve Rewards Wine Advisory Board, a team of wine industry professionals that support Grand Reserve Rewards and Grand Reserve™ World Mastercard®, the credit card for wine enthusiasts. As a wine advisory board member, Segelbaum brings nearly 30 years of industry expertise and knowledge to help build the program, its exemplary suite of benefits and its network of over 450 partner wineries.

Photo: Artful Living

Since launching in August 2020, Grand Reserve Rewards is quickly growing its base of wine enthusiasts and its network of partner wineries. Grand Reserve brings new ways for consumers to be rewarded for pursuing their passion for wine and connects high-quality producers with discerning customers.

“We are thrilled to welcome Erik Segelbaum to the Grand Reserve Rewards team of expert wine advisory board members. Erik understands the world of wine deeply and will help us to continually improve our program for everyone involved,” said Matthew Goldman, Founder & CEO of Grand Reserve Rewards. “The insights and excellence of every board member is reflected in our program offerings and helps ensure we are always on top of new trends, great ideas, and unique opportunities.”

Named 2020 Wine Enthusiast’s 40 under 40 Tastemaker and 2019 Food & Wine Magazine Sommelier of the Year, Segelbaum is an Advanced Sommelier with the Court of Master Sommeliers, Certified Specialist of Wine (with distinction) with the Society of Wine Educators, and Wine and Spirits Locations Specialist (with distinction). Segelbaum has opened more than 30 restaurants, hotels and other venues where he has built and implemented beverage programs as Beverage Director and Head Sommelier. Segelbaum hosts ongoing wine education sessions at Smithsonian Institution in Washington D.C. and serves as the Vice President of the United Sommeliers Foundation, a charitable fund providing assistance to sommeliers in times of need.

“As a sommelier, I am constantly on the hunt for the best of the best in the wine world. I’m always looking for the hidden gems that, once discovered, forever improve my wine drinking life. I’m thrilled to have joined the advisory board of the Grand Reserve Credit Card. Without a doubt, this card will serve to be the most useful and practical wine accessory,” said Erik Segelbaum. “I look forward to applying my connections from nearly 3 decades in the industry to develop enriching card member experiences and opportunities.”

Other members of the Grand Reserve Rewards Wine Advisory Board include Helen Johannesen, Wine Enthusiast “Top 40 Under 40 Tastemaker” 2018 and Food and Wine “Best New Sommelier” 2016, Lance Reed, wine director for BOA Steakhouse in West Hollywood, CA and winner of multiple awards including Wine Spectator’s “Award Of Excellence” and its coveted “Best Of Excellence”, Peter Yeung, wine business consultant, XChateau podcast co-host and author of Luxury Wine Marketing and Jamie Cegelski-Gaebe, Founder of Priority Wine Pass.

To learn more about Grand Reserve Rewards, sign up for the credit card or enquire about joining the partner network visit: grandreserverewards.com.

About Vertical Finance
Vertical Finance is a fintech and challenger credit card startup. The company’s modern credit card platform matches consumers with high-quality boutique merchants and authentic rewards that enhance their lifestyle pursuits. The company’s flagship program, Grand Reserve, rewards consumers when they shop at wineries, wine clubs, and wine shops. Vertical Finance is a 1% for the Planet company, a global network of businesses, nonprofits, and individuals working together for a healthy planet, committed to giving 1% of gross sales each year to approved nonprofit partners. Visit verticalfinance.com and grandreserverewards.com to learn more. Consumers can connect with Grand Reserve on Instagram, Facebook, Twitter.

Disclaimer
Vertical Finance reserves the right to modify or discontinue its products or offerings at any time and without notice. The Grand Reserve World Mastercard is powered by Deserve and issued by Celtic Bank, a Utah-Chartered Industrial Bank, Member FDIC. You must be of US legal drinking age to redeem certain rewards and/or experiences. We do not support underage drinking or any other misuse of alcohol.

Vintage Eve Circa 8/2018: What Did We Love the Most at Live and Dine LA?

February 16, 2021 by evebushman

Angeleno‘s annual Live & Dine LA event honors the city’s most distinguished chefs and restaurateurs that continue to shape and evolve L.A.’s culinary scene. Guests will be treated to exclusive culinary demonstrations prepared by award-winning chefs, which will be paired with delicious wines and artisanal cocktails. This evening of culinary indulgences and refreshing libations is sure to make for a memorable date night, with its luxury lounges and unique tasting experiences under the stars and the Fairmont’s iconic (and romantic) fig tree.

Count me in! The last time I covered an event at the Fairmont Miramar – on Wilshire Blvd. just a block from the beach – was a Union des Grands Crus (UGC) Bordeaux Tasting in one of the large convention rooms. This time, as promised, we were outdoors under their enormous fig tree. Being outdoors was fine with me, as long as it was away from the street that, if you’ve been reading the news, is littered with abandoned electric scooters, the latest “craze” that may be dismantled by the time this article runs.

But lets move on, sorry about that, my attention had definitely been happily taken over by all of the restaurants, wineries and spirit companies – no scooters needed. (Read on or skip to the photos here.)

The crowd of smart couples and singles meandered from one welcoming table to another. My favorites of the tables (I couldn’t do it all!) started with

Menhir Salento Winery represented by Gaetano Marangelli, where I tasted Italian wines from Puglia. Between the Pass-O white blend to the Primitivo – I was enchanted. I hope to go through a tasting of their complete line up soon!

From there I inhaled: the Crab Guacamole with shaved Truffle from The Nixon in Whittier, Garlic Crostini from HomeCooked, the incredible Burrata cheese from di Stefana, a refreshing Lillet-based (a white Bordeaux wine made with quinine and citrus) cocktail made simply with tonic, Chick Souvlaki from Cleo, Roasted Peppers from FIG, Provence’s Domaine de Cala Rose wine, Ocean Prime Watermelon Salad, looooved the Mongibello blood orange juice with Tito’s vodka, and Deviled Green Eggs and Ham from Boa Steakhouse stole the show until I had a Deviled Egg from Yardbird that was equally yum-worthy.

Moving to the other side of the fig tree my taste buds were further delighted with wheat-based Carbonadi Vodka from Italy, AN Catering Garlic Noodles, a carved tri-tip sandwich from Grand Food and Beverage, really tasty cocktails from Gratitude, and Viva Tequila 32 Reposado in my favorite cocktail of the day made with Grapefruit and lime juices, agave, orange bitters and Aperol!

Still not done I munched on a heavenly slice of Grilled Cheese with Summer Truffle from Salt in Marina Del Rey (well worth a short wait in line), killer Reposado cocktails from Gracias Madre in West Hollywood and more lovely Burrata from Mozza. Of final note guests really appreciated the two open lounge spaces that served delicious Brugal Rum from the Dominican Republic and chilly gin cocktails from Sipsmith.

Restaurants and Beverage Companies

Sponsors

Fairmont Miramar Hotel & Bungalows, Hornburg Jaguar Land Rover Santa Monica, CBS 2, KCAL 9, Italy-America Chamber of Commerce West, and nonprofit partner City of Hope.

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 15k 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.

15th Annual Kosher Food and Wine Experience 2021 Goes Virtual- LiveCast Sunday, FEB 21

February 3, 2021 by evebushman

New York, NY – With sold-to-capacity crowds, the annual Kosher Food and Wine Experience (KFWE) is undisputedly among the hottest tickets in the kosher culinary world. These massive events in New York, California, Israel, Miami, and London attract thousands of restaurateurs, chefs, caterers, and foodies who wait all year to sample the latest and greatest in fine kosher wines and creative cuisine.

Fans of the expo will be thrilled to know that social distancing won’t spoil the party this year. In fact, those coveted tickets won’t be needed when the 15^th annual Kosher Food and Wine Experience goes virtual on Sunday, February 21 at 5:30 p.m. Eastern time.

All are welcome to sip and savor with the pros during this free livecast, presented by Royal Wine Corp. Program highlights include guided wine tastings with Jay Buchsbaum, VP of Marketing and Wine Education for Royal Wine; Erik Segelbaum, Food & Wine Magazine’s 2019 Sommelier of the Year; wine blogger Gabriel Geller, Royal Wine’s director of PR; and others.

“We spent quite a bit of time behind the scenes trying to figure out how to safely bring this experience to people while still capturing the essence of the show,” noted Buchsbaum. “Yes, things will be a little different this year, but the virtual format creates new opportunities. For instance, the more intimate setting means we can do a deeper dive into the wines, wineries, and winemaking process.”

Another innovative twist is the Official KFWE Tasting Kit, which will allow home viewers to sample wines with the experts. Each kit includes 100mL samples of 25 featured wines – each enough for 2-3 pours – from some of the world’s most prestigious wineries. Kits also include a tasting guide, recipe cards, and shopping lists so guests can cook along too. Available for $250 (plus processing and shipping fees), tasting kits can be ordered through www.TheKFWE.com. Order by February 12 to ensure delivery in time for the event. Must be at least 21 years old to purchase.

Of course, it wouldn’t be a KFWE without the food. Celebrity chef, restauranteur, and James Beard Award winner Michael Solomonov will be on hand along with Chef Gabe Garcia of Tierra Sur and personalities from Kosher.com, the leading website for all things kosher. Viewers can watch their demonstrations and cook along in real-time. Detailed recipe cards with shopping lists and prep instructions will be available for download ahead of time.

“Just as Erik Segelbaum and Michael Solomonov are respected and admired in the global mainstream wine and culinary world,” noted Royal Wine’s Gabe Geller, “kosher and Israeli wines deserve the same indiscriminating quality and appreciation. KFWE was created to spread that message far and wide. So even though we are presenting on a smaller physical scale this year, KFWE 2021 will drive that message home to more people than ever.”

This year’s event focuses on the following releases – all of which are kosher for Passover:

Carmel Signature Mediterranean 2017

Barkan Special Reserve Winemaker’s Choice Cabernet Sauvignon 2018

Shiloh Secret Reserve Cabernet Sauvignon 2017

Jezreel Valley Argaman 2017

Binyamina The Chosen Diamond 2017

Gush Etzion Winery Blessed Valley Chardonnay 2019

Tulip Black Tulip 2017

Netofa Dor 2017

Flam Noble 2017

Tabor Malkiya Cabernet Sauvignon 2016

Psagot Peak 2017

Teperberg Essence Malbec 2016

Hagafen Estate Bottled Coombsville Napa Valley Dry White Riesling 2018

Covenant Red C 2017

Herzog Variations Be-leaf Cabernet Sauvignon 2019

Herzog Generation IX Stags Leap District Napa Valley Cabernet Sauvignon 2018

Chateau Leoville Poyferre Saint-Julien 2017

Chateau de Santenay Les Bois de l’Alier Mercurey 2019

Château Guiraud 1er Cru Sauternes 2019

Chateau Giscours Margaux 2017

Chateau Montviel Pomerol 2018

Capcanes Flor de Primavera Peraj Ha’abib Montsant 2017

Elvi Wines Herenza Rioja Reserva 2014

Terra di Seta Chianti Classico Riserva 2016

Sforno Gran Reserva Red Blend Mendoza 2020

For more information on KFWE 2021, to register, or to purchase the Official KFWE 2021 Wine Tasting Kit, visit www.TheKFWE.com. Participants will receive a viewing link for the livecast along with recipes, shopping lists, and a sneak peek at featured wines.

About Royal Wine/Kedem

Since 1948, Royal Wine Corp., also known as Kedem, has been owned and operated in the United States by the Herzog family, whose winemaking roots date back eight generations to 19th century Czechoslovakia.

Today Royal Wine’s portfolio of domestic and international wines range from traditional wine producing regions of France, Italy, and Spain, as well as Israel, New Zealand, and Argentina. Additionally, Royal Wine Corp.’s spirit and liqueur portfolio offer some of the most sought after scotches, bourbons, tequilas and vodkas as well as hard to find specialty items such as flavored brandies and liqueurs.

The company owns and operates the Kedem Winery in upstate New York, as well as Herzog Wine Cellars in Oxnard, California, a state-of-the-art-facility featuring guided wine tours, a fully staffed modern tasting room, gift shop and catering facilities. Additionally, the winery houses the award-winning restaurant Tierra Sur, serving the finest Mediterranean inspired contemporary Californian Cuisine. Follow Royal Wine on Face Book.com/RoyalWineCorp/, and instagram.com/royalwinecorp/, and twitter.com/royalwinecorp

Flavor First Intuitive Line of Wine Glassware Released in U.S. Market

January 9, 2021 by evebushman

St. Helena, California – For the first time ever, a line of glassware designed around the flavor of wine has been released to trade and consumers in the United States. The set of three glasses corresponds to three key flavor/styles found in wine: Crisp & Fresh™, Creamy & Silky™ and Bold & Powerful™, intuitively putting the power of glass selection in the hands of wine consumers and trade professionals.

Liberating and simple in premise, the Flavor First™ line of glassware was meticulously designed over three years by wine expert and lauded author Karen MacNeil in collaboration with Senior Vice President of Design and Creative Director, Paul Gebhardt of The Oneida® Group, producer since 1880 of fine table and kitchenware to homes and restaurants worldwide.

Their idea was simple—design wine glasses around wine flavor, not around wine regions or wine varietals. Taking into consideration the architecture of the glass, the nature of the human palate, and the desire of consumers and food service professionals to simplify this complex subject, MacNeil and Gebhardt had an “aha” moment together at a wine training Karen conducted for The Oneida® Group. Why, they asked, wasn’t there a stem that took the overthinking out of glassware? Why not focus on the fundamental pleasure and flavor of wine itself?

Trials, tastings, iterations over time, and testing of 40 different design options yielded a simple solution. MacNeil stated, “As a writer and wine teacher who’s taught thousands of people how to taste and evaluate wine, I listen carefully to how people talk about wine and the words they use. Most people are non-technical; they use ideas such as ‘bold reds’ or ‘creamy chardonnays’ to describe what they like. In other words, they use flavor words.”

Always academic and thoughtful in her approach, Karen looked at 35 major grape varieties and realized that the glass diameter at the widest part of the glass had the greatest impact on the expression of the wines. As she states, “Oxygen has a profound effect on wine. For each of our three glasses, the widest part of the glass is at a different position.”

Gebhardt, said of the collaboration, “Karen and her team are amazing, and together we made the idea a reality. Along with flavor as a driver of form, I wanted to create a line that had as many back-of-the-house operational advantages as possible. The design needed to be easy to live with at home, as well as in a commercial operation, both of which are key audiences for our company.”

Importantly, the vessels were designed for daily life at the table, and as such are dishwasher safe. While each glass is endowed with a precision bowl shape and a thin rim typically reserved for glassware three times the price, the carefully calibrated “pulled” stem and foot ensure that the glasses will endure through meals and explorations. All three stems are the same height, making a seamless presentation for a wine tasting or meal with different pairings and ease of storage. The glasses are American designed and made in Germany from lead-free crystal.

The core stems include (all sold at retail in sets of four and six):
Crisp & Fresh™ for champagne, prosecco, sparkling wine, sauvignon blanc, riesling, and pinot grigio plus light rosés and all wines with a fresh, bright quality

Creamy & Silky™ for chardonnay, chenin blanc, pinot gris plus richer rosé wines and pinot noir, chianti, shiraz and all wines with a round, silky texture

Bold & Powerful™ for very full bodied, oaky chardonnay, cabernet sauvignon, merlot, Bordeaux, zinfandel, malbec, Barolo, syrah and all wines that feature a bold texture and firm structural backbone

Petite Stem: Designed for more casual gatherings, a next generation version of the stemless glass but, importantly, with a foot to allow for swirling and easier handling. It’s also great for beer, iced tea, and select cocktails such as a classic Gin & Tonic.

Available for sale in sets of four and six or as a variety set of six with two stems of each, the glasses are available at a number of retailers such as Amazon, wine.com, Macy’s, Dillard’s, TheBay.com (Canada) and are also available at Oneida.com and KarenMacNeil.com. Priced at $74.99 per set of six, the per stem price averages $12.50, extremely affordable when compared to other similar quality wine glasses on the market today.

About Karen MacNeil
Noted writer, author, and educator Karen MacNeil is the only American to have won every major wine award given in the English language. These include the James Beard award for Wine and Spirits Professional of the Year, the Louis Roederer award for Best Consumer Wine Writing, and the International Wine and Spirits award as the Global Wine Communicator of the Year. In a full-page profile on her, TIME Magazine called Karen “America’s Missionary of the Vine.” In 2018, Karen was named one of the “100 Most Influential People in Wine.” Karen’s firm, Karen MacNeil & Company, creates customized corporate events for companies and individual groups. Among Karen’s clients are Lexus, Merrill Lynch, Disney, General Electric, UBS, and Singapore Airlines, as well as numerous law, banking, and biotech firms.

Karen is the co-creator and Chair Emerita of the Rudd Center for Professional Wine Studies at the Culinary Institute of America in the Napa Valley, which has been called “the Harvard of wine education.” More information about Karen can be found at www.karenmacneil.com.

About The Oneida® Group
The Oneida® Group is a leading global marketer of tabletop and food preparation products for the consumer and foodservice markets. With a comprehensive line of tabletop and food preparation products, they market their products globally under a broad range of consumer brands. Karen MacNeil’s range of stemware falls under both the consumer facing Oneida and the trade focused SAPORUS brand of food service. Customers range from Fortune 500 companies to medium and small-sized companies in the consumer, foodservice, business-to-business, and E-commerce channels. The company operates two glass manufacturing plants in the U.S. and sources a variety of proprietary designed tableware products. Visit https://www.oneida.com/ for more information.

Vintage Eve Circa 6/2018: The “Bliss Wine Club” Review

December 29, 2020 by evebushman

Hi Eve, … I wanted to see if you would be interested in some free wine. My friends and I partnered recently to start a direct to consumer wine club focused on natural dry-farmed wines. Many of our wines have been featured in fancy restaurants seen in chef’s table but now we are branching out from wholesale to also doing a direct to consumer channel. I would love to send 4 bottles and see what you think about our wine. Our company is called Bliss Wine Club. blisswineclub.com. Thanks!

From Bliss Wine Club on Facebook.

These are a list of the wines I received for review, and the notes from Bliss Wine Club. If you follow each underlined hyperlink you will find the technical sheets and short videos that give you a little back-story on the wineries – I thought that the inclusion of video was a pretty cool idea to help consumers understand more about the wine and winery. So many of us have so many choices, knowing and learning a bit more behind the wine is a win win.

Sanbiagio Rosso 2016

Winery: Cantina Cenci
Region: Umbria, Italy

Merlot Sangiovese blend.

Colheita 2010

Winery: Quinta da Zaralhoa
Region: Douro, Portugal

Red blend.

Rufia Branco 2016

Winery: Quinta da Boavista
Region: Dão, Portugal

Natural white wine with skin contact.

Terras de Tavares 2006

Winery: Quinta da Boavista
Region: Dão, Portugal

Jaen/Touriga de Nacional

My Tasting Notes

Sanbiagio, Rosso 2016

13.5% alcohol

Dark ruby in color, with a nose of dried cherry, blackberry, mushroom, tobacco and dried earth. Flavors of bright red to black fruit, stems, tannins, slightly tart but balanced with a long finish. This one, like most if not all Italian wines, could age a bit.

Colheita 2010

Quinta Da Zaralhoa

13.5% alcohol

My favorite of the tasting. The color of black cherries with aromas from sweet port, Luxardo cherry and crushed plums to milk chocolate with hints of sage, cedar and cigar. On the mouth I enjoyed rich, dark dry fruit, figs, cigarette and firm tannins in a very long and satisfying finish.

Rufia Branco 2016

Vinho Branco, White Wine, 12% alcohol

Cloudy and deep gold in color, with aromas of Meyer lemon, overripe peach, cantaloupe, lemon hard candy, stones and chalk. On the mouth there were notes of bright citrus, lemon, lemon zest, pear and chalky earth.

Terras de Tavares 2006

Vinho Tinto, Red Wine, 13% alcohol

My second favorite in the tasting. Very blackberry color, with whiffs of blackberry, black cherry, stewed fruit, black plums, earth, black licorice, mint, espresso and char. The taste was nicely balanced yet light, earthy with good dark fruit and tannins. This one aged gracefully.

Bliss Wine Club Info

By subscribing, you agreed that we’ll send you a new wine shipment every 2 months based on the preferences you’ve indicated.
• You can modify or skip any scheduled order online at www.blisswineclub.com
• Your satisfaction is 100% guaranteed. If you don’t love the wine we picked out for you, we’ll give you a full refund.
• Your membership is active and shipments will continue until you cancel. You can cancel at anytime online or by emailing support@blisswineclub.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, 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.