Tuscan Extra Virgin Olive Oil Piro. Conquers Palates Around The World and Wins First Prize at the Prestigious “Flos Olei”

April 11, 2021 by evebushman

MIAMI (PRWEB) – Extra Virgin Olive Oil Piro. was recently awarded the highest distinction in the prestigious international extra virgin olive oil guide Flos Olei (http://www.flosolei.com) considered the most respected authority in premium extra-virgin olive oils around the globe. The 2021 edition of Flos Olei, which covers 500 best extra-virgin olive oils from 54 countries on the ﬁve continents, listed the high antioxidant extra virgin olive oil Piro. as “Best of” the category blended, medium-fruity, extra virgin olive oil.

“In three years we have received 17 international awards”- explain Piro.’s producers Daniele Lepori and Romain Piro. “In 2020, our premium brand Olio Piro. has won gold medals at the New York, Tokyo, London and Dubai competitions. These awards have made us understand that our products are much loved abroad”.

Piro. is produced in South West Tuscany, on the volcanic soil of Monte Amiata, in the uncontaminated region of Maremma. Created in 2018, the premium blend Piro has received numerous international awards, conquering the palates of the most famous judges and olive oil sommeliers around the world. “In this complicated and difficult year, adds Daniele winning this award at Flos Olei fills us with joy. We are passionate about quality, and this award crowns a lot of efforts.”

Extra Virgin Olive Oil Piro, Harvest 2020 Taster’s Notes:
Piro.’s aroma is redolent of fresh herbs followed by the scent of green almond. On the palate, notes of grass and tomato leaf with hints of black pepper. “This year, our very talented producers crafted a magnificent, robust oil, both complex and balanced”- Marie-Charlotte Piro, Piro.’s distributor.

Due to its exceptional phenolic content, Piro. is perfectly adapted for cooking at medium and medium/high temperatures, and for poaching and roasting, as recently featured and chosen by the Wall Street Journal as the best cooking olive oil. Piro. also is widely appreciated as a finishing oil on soups and stews, grilled vegetables, meats and fish, and crudités Piro. is imported fresh from Tuscany; each bottle is best before 18 months after harvest date, which is always handwritten on each bottle.

About Piro.
http://www.olio-piro.com
Produced by Romain Piro and Daniele Lepori at the award winning oil mill Anteata Frantoio of Montegiovi, in the municipality of Castel del Piano, Piro. is a premium 100% Italian blend coming from the 2,000 Olivastra Seggianese trees of Podere Anteata and from other local tree varieties including Leccino, Moraiolo and Frantoiano.

A Review of…by Phil Hofstee

March 29, 2021 by evebushman

A Review of…

“Wine for Normal People (a Guide for Real People Who love Wine, but not the Snobbery That goes with it)”

By: Elizabeth Schneider – Certified Sommelier, Certified Specialist of Wine, MBA, Normal Person

Chronicle Books LLC

Marla and Phil Hofstee

At first glance, “Wine for Normal People” appears to be little more than a highly polished redux of the best-selling “Wine for Dummies” series of wine reference guides. It contains the obligatory pages on wine’s history, production processes, growing regions, and food pairings, but there the similarity ends. This elegantly crafted reference is not intended to turn someone into a wine fan, but to turn a wine fan into a well-informed wine lover. If you are not already a regular wine drinker, this may not be the book for you.

Having said that, the critical question is this. At what point in one’s relationship with wine would getting into this book prove beneficial?

The author addresses my concern at the end of the introduction with this:

“Normal wine person: This is someone who likes wine, like drinking wine, and likes learning about wine but doesn’t like people talking down to him or her or participating in one-upmanship of knowing this arcane fact and that random producer.”

To that end, this book (parenthetic humor notwithstanding) is a smooth reading, artfully crafted textbook and reference for “normal people”.

The first three chapters cover the topics of wine vocabulary, the tasting experience and the wine-making process while never once drifting into the wonky world of wine speak! These should be read like a text book with yellow highlighter in hand. You’ll refer back to them often as you encounter real world situations in your wine journey. Q&A blocks, charts, diagrams, and maps add interesting rest stops along the way.

Chapters 4, 5 & 6 are a comprehensive encyclopedia of wine regions, their history, varietals, governmental influence and culture. While a speed read though these chapters is sure to unearth some interesting tidbits, they should be considered a “go to” reference when trying to demystify the label on that gift Prosecco you got from a friend or on that value priced Croatian wine you picked up on the recommendation of a wine shop staffer.

Chapter 7 & 8 cover food pairing, shopping, and dining, which, with along with considerable trial and error will certainly enhance those experiences for you.

The book concludes with a number of valuable reference pages that can provide a quick answer that “What?” question that’s sure to arise from time to time along the way. There is a comprehensive index to help you navigate the chapters and topics.

The author achieves the stated goal of the book in a big way! Kept light and simple, it breaks down complex concepts into easily understandable bites that will likely stay with the reader for the duration. As a reference, this book should be kept on the eye level shelf in the library of anyone wanting to grow in their wine knowledge and to experience their personal wine journey to its fullest.

Phil Hofstee is a “certified” wine lover, tasting room business consultant, and legendary normal person.

Grand Reserve World Mastercard® Expands its Partner Network of Boutique Wineries, Merchants and Gourmet Food Companies to Benefit Oenophiles

March 25, 2021 by evebushman

Ridge Vineyards, The Debate Wine, Pyramid Valley Vineyards, B. Stuyvesant Champagne, Hoopes Vineyard, Dusty Nabor, Benchmark Wine Group, JJ Buckley Fine Wines, Flannery Beef, Grassl Glass and more join over 450 partners in the Grand Reserve rewards program network.

PASADENA, Calif. /PRNewswire/ — Vertical Finance has announced that they have welcomed 29 new boutique wineries, merchants, and gourmet food companies, to the Grand Reserve™ World Mastercard® partner network, further broadening the program designed to reward cardmembers as they pursue their passion for wine. Cardmembers earn significant bonus points on purchases made directly from Grand Reserve partners and receive unique benefits and exclusive invitations.

Grand Reserve is delighted to welcome (in alphabetical order): B. Stuyvesant Champagne, Benchmark Wine Group, Briceland Vineyards, Chiron Wines, Dusty Nabor Wines, DV8 Cellars, EMH Vineyards, Flannery Beef, Gourmets of Spain, Grassl Glass, Hoopes Vineyard, JJ Buckley Fine Wines, Just Enough Wines, Liquid Assets Cellars, Loring Wine Company, Meadowcroft wines, Oestermann Family Winery, Pyramid Valley Vineyards, Ridge Vineyard, Riverain Vineyard, Sabeli-Frisch Wines, Sandler Wine co, Scherrer Winery, Smith & Sheth, The Debate Wine, Vincent Wine Company, Woodhouse Wine Estates, Zeka Vineyards and Zoetic Wines.

Launched in August of last year, Grand Reserve World Mastercard was designed with a cardmember-first approach and focuses on truly rewarding the passion that members have for discovering, enjoying, and collecting fine wine. Grand Reserve connects members with the finest boutique wineries and other partners that pair with their passion, offering significant bonus points on purchases made directly from partners and exclusive benefits through its rewards and loyalty program. Grand Reserve points can be redeemed for wine, sommelier-curated reward catalog items, exclusive experiences, and more.

“We’re excited to continue growing our portfolio of Grand Reserve partners and give our members access to even more partner benefits and experiences. Additionally, we aim to provide a unique marketing channel to boutique fine wineries and other partners,” said Matthew Goldman, Vertical Finance founder and CEO. “Our goal is to connect members with the finest producers of wine, support our partners, and provide exceptional rewards for wine enthusiasts.”

Other partners in the network include (in alphabetical order): Beckmen Vineyards, Charles Krug Winery, Flanagan Wines, Freeman Winery, Joseph Jewell Wines, Laetitia Vineyard & Winery, Long Meadow Ranch, Moseley Family Estate, Myriad Cellars, Patz & Hall, Relic Wine Cellars, Senses Wine, Switchback Ridge, and Willamette Valley Vineyards among many others. The full list of over 450 Grand Reserve partners may be viewed at https://grandreserverewards.com/partner-network

“We’re excited to be a partner in this unique rewards program for wine lovers,” said Christopher Lloyd Strieter, Founder of Senses Wines. “Great wine is best enjoyed as part of a community and Grand Reserve promises to bring wine lovers and wineries like ours together in a new way.”

Full details about the Grand Reserve World Mastercard can be found at 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.

Vintage Eve Circa 8/2018: The 2018 Western Foodservice and Hospitality Expo!

March 2, 2021 by evebushman

The Western Foodservice & Hospitality Expo is the only all-encompassing event in California for the restaurant and foodservice industry, making it THE one-stop source for everything you need to succeed in today’s market.

My Takeaways from the Foodservice Expo

The 2021 show is set!

I think this is my 4^th year at the food show and though I see a lot of the same vendors and classes, I also seek out the new – and always finds many things worth reporting on. This time my photos show that we enjoyed: making a beeline to Chris Uhde (partner with Impex Beverage Incorporated, the @whiskyredhead on Instagram and Los Angeles Magazine’s “The First Name for LA Whisky”) as he was signing up to do Cocktails on the Roof 9/7! Enjoyed tasting Togouchi, Kilchoman and Kurayoshi – all whiskeys from Japan!

From there, while in the Beverage Pavillon, I met with David Carbonell the GM for Drink Specialties that gets fermented beverages into bars that can’t serve distilled drinks and Philip Reis, National Sales Manager for CannaVinus, that makes a wine-based beverage with “exotic fruits and herbs” that is meant to be “the perfect wine pairing for the Cannabis lover.” Also had a few sips of Whistle Pig rye and Jefferson’s Bourbon with Bourbonblog.com

Just outside of the Beverage Pavilion was a large display for Somabar – a machine that stores up to 7 spirits for making a plethora of pre-programmed cocktails. There was a version for fermented beverage programs (those with just wine and beer licenses that make cocktails) and a full spirits program. You pick the drink, place your cup below, push the button for the cocktail you want, ice drops in and them the drink is made. Meant to go on the back bar I thought this would get much more play if the customers could do themselves, with the addition of some garnish and a bartender or server to watch over and, of course, charge accordingly.

Moving into the main convention floor things that got my attention included a plastic wine glass shaped like a rose with “petals” layered inside of it for aerating wine, JoeFroyo blended coffees, cheesewich slim breadless sandwiches, Longanisa garlic pork sausage from Argentina, tempting breads from both Melrose Bakery and Kings Hawaiian, Rishi Tea and Botanicals, the Kelvin Slush Manhattan, Pecans.com and Potatoes.com.

PR Bootcamp for Restaurants in Memory of Fifi Chao

How does an enterprising restaurant attract the attention of credible food and beverage journalists along with legitimate food critics? Is a public relations firm perhaps needed or realistically even affordable? Who better to provide some insightful answers than a high-profile panel of experienced food journalists and restaurant critics.

This distinguished panel (Andy Harris) was the brainchild of the late Fifi Chao, the beloved restaurant critic and food writer for the OC Business Journal for over 26 years until she retired last year due to illness. Fifi’s impression (based on a lot of experience) was that chefs & restaurateurs could benefit from sound, practical advice on how to approach the editorial food media. The panel members wholeheartedly agree and PR Boot Camp for Restaurants is a tribute to her memory. Fifi truly enjoyed promoting the restaurant business and generously guiding inquisitive young chefs with absolutely no strings attached.

The panel was moderated by Andy Harris of the “SoCal Restaurant Show” on AM 830 KLAA and included Farley Elliott, Eater LA; Gretchen Kurz, Orange Coast Magazine; Anne Marie Panoringan, Freelance Food and travel writer; Patric Kuh, former restaurant critic for Los Angeles magazine.

My Takeaways From Andy’s Course

Thrilled to attend a class moderated by my #LAWineWriters friend Andy Harris, and also thrilled by the caliber of industry professionals that joined him to discuss restaurant public relations. These are just some of the things I learned:

Critics will sometimes visit a restaurant anonymously 3 to 4 times before writing a review. Sometimes up to six visits if there is a wine list and/or cocktail program to review as well. They pay every time, nothing is accepted for free.

They don’t always publish a negative review. And if they do they sometimes will be passive aggressive about the issues they found.

Critics feel it’s unfair to the business owner to review their restaurant until they’ve been open for 60-90 days. Yes, the restaurant should be ready, but the critics want to give the owners time to manage their precious baby before being reviewed. The want to allow for a “long, fair start.” (Also some new restaurants shutter at that 90-day mark, so no point in doing a review anyway.)

There is a difference between an editorial and advertorial, and the consumer has to be made aware of what they are reading.

Reviewers should use less adjectives, while also avoiding “lists” of menu items alone.

Food journalists can help new chefs via forums and conventions that can help to educate.

Restaurants have to work around Yelp and Instagram.

Press releases need to include an image, be short and be written for a specific media outlet’s needs. Think elevator pitch.

Public relations professionals have to be passionate about their clients.

Digital publications like Eater LA are somewhat different in that they review the latest openings as that’s what’s expected from them.

Shout Outs

As I only took in one day of the multi-day convention it would be a disservice not to mention a few other things going on. Along with all of the vendors – I couldn’t possibly visit with all – there was also a Healthy Food Expo and a Coffee Fest located within the Western Foodservice Expo, The Beacon Award for a female leader in the industry was won by Dominique Crenn, Chef and co-owner of Atelier Crenn; The Torch Award for talented chefs and/or restaurateurs went to Caroline Styne who is the sommelier and restaurateur of The Lucques Group; some of the chefs lecturing or presenting included Mareya Ibrahim, Bernard Guillas, Mary Sue Milliken, Niki Nakayama, Nina Curtis, Tati Polo, David Rose, Fabio Viviani, Ben Diaz, Betty Fraser, Shaun O’Neale, Holden Dahlerbruch and Bruce Kalman.

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.

HOMEGROWN STARTUP SMELLS SWEET SUCCESS…WITHOUT THE SUGAR WITH “PROSECCO ZERO”

February 25, 2021 by evebushman

MIAMI, FL – Prosecco Zero, a new line of low-sugar rosé and brut wines, officially launched with robust distribution, rapid consumption from restaurant clients already depleting hundreds of cases per month, and an exciting marketing strategy across digital, social, influencer and traditional advertising. The product is produced in Italy from one of the region’s finest wine makers, Peninsola, and boasts a proprietary methodology for creating one of the first wines with less than three grams of sugar per liter.

The company is launched by a veritable dream team of founders and partners, including CEO Ervin Machado, a renowned Sommelier Certified with the Court of Masters, beverage director and entrepreneur.

“I have always felt that deciding between great taste and a healthy lifestyle is a false choice,” said Machado. “Prosecco Zero proves that the incredible quality of Italy can be enjoyed in a way that health-conscious wine aficionados can savor …guilt free!”

Distributed by Breakthru Beverages, a leading distributor which boasts 7,000 associates and a portfolio of premier wine, spirit and beer brands totaling more than $5 billion in annual sales.

The brand’s origin story begins with Peninsola Wines in Italy—the fabled northeastern region of Friuli Venezia Giulia to be precise. From the rocky hills up 600 meters above sea level, the vineyards yield some of the finest quality grapes known to the winemaking world. Peninsola treats cultivation with the utmost attention through modern, focused viticulture and a deep knowledge of each vine.

The first two products from the nascent brand are

Prosecco, crafted from the finest quality Glera grapes which are harvested in the hills of Italy’s Friuli Venezia Giulia region, and then fermented with our own novel approach to keep sugar content extremely low. A harmonious bouquet provides delicacy and depth of this distinguished sparkling wine that is fresh on the palate and complimented by aromas of a floral wisteria acacia and white fresh fruit.
Spumante Rosé, crafted from the finest quality Merlot grapes which are harvested in the same way. This elegant fine wine evokes aromas of the forest with a unique bouquet of strawberries and red berries emerging. Intense and persistent, it is lively and silky, delighting the most refined palates.

“It’s so exciting to experience rich history colliding with modern sensibility, as we are in essence uniting a fabled Italian region with a novel scientific process that brings fresh innovation to the marketplace,” added Machado.

ABOUT PROSECCO ZERO

Prosecco Zero was born of a fruitful partnership between Ervin Machado, a revered sommelier, beverage director and entrepreneur, and Peninsola Wines, one of Italy’s most celebrated winemakers. The collective team collaborated on a unique formula, combining rich history and tradition of quality with a novel fermentation approach to keep sugar content extremely low (less than 3 grams per liter) and your enjoyment guilt-free.

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.

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

All-New Spirits Tasting Competition Targets Fledgling Distilleries

January 13, 2021 by evebushman

SPOKANE, WASH. (PRWEB) – Distillery University, the long-time provider of online and hands-on education for craft distillers, announced they would be offering a new Tasting Competition for the industry with a unique twist. Unlike other similar competitions, entrants would be limited to those licensed distilleries that have been in business for five years or less (international entries are also permitted). Registrations are opening soon for a variety of competitive categories, with the Competition taking place in May 2021 in Spokane, WA.

“Our goal is to create a platform for new distillers to get the insight, promotion and exposure they might not otherwise have access to.” – Rockwell Rutter, CEO, Distillery University.

With other competitions, the winner’s circle is often dominated by big brands and deep pockets; they’ve had years with which to perfect their recipes and can afford top-quality ingredients. This can make it difficult for the startups and new operations to compete at the same level. Distillery University plans to level the playing field by offering the truly talented small distilleries a chance to show off their best products and get some well-deserved promotion. At the same time, this is a great opportunity for those same distilleries to get an unbiased critique and analysis of their spirits from a group of experts.

Providing that analysis will be a blind panel of approximately 15 judges, all hand-picked by DU as leaders in their respective fields. For example, the judging panel will include sommeliers, brewers, chefs, journalists, bartenders and more. Over the course of several days in May 2021, these judges will critically sample each spirit submission and provide not only a rating score, but also tasting notes that will be released to the distillery. Distilleries will be awarded medals based on their resulting scores, while select winners will be offered a product placement meeting with a large spirits retailer.

“We believe the Next Great Distillery has yet to be found, and this is how we plan to do it.” – Rockwell Rutter, CEO, Distillery University

Distillery University is the premier provider of online and hands-on education for craft distillers. Since 2012 they have offered a fully comprehensive curriculum for those wishing to enter the industry, or those with a desire to broaden their existing skillset. Distillery University’s nearly 1500 students enjoy a wide range of course topics, covering everything from product development to business management. Students can choose to learn online through self-paced video courses, livestreaming webinars, or in-person at a multi-day Hands-on Workshop. Distillery University’s main goal is to make it as easy as possible for true craft distillers to realize their dream of making phenomenal spirits in a successful business.

America’s Fine Wine Purveyor – Wine Spectrum Announces 2020’s Top 100 Wines

December 27, 2020 by evebushman

SANTA ROSA, CALIF. – Each year Wine Spectrum reveals its Top 100 Wine List—experienced wine buyers (sommeliers, former wine buyers and directors) select the most exciting wines from thousands of wines they’ve evaluated during the course of the year. Wine Spectrum’s 2020 Top 100 honors the ‘best-of-the-best’ wines—a diverse group ranging from Napa Valley and Sonoma County icons to international gems, artisan brands, emerging labels and superb values. Wine Spectrum’s selection is based on quality, value, excitement and accessibility. The Top 100 is a reflection of the special spectrum of wines our wine buyers, wine advisors and clientele are passionate about. Many of this year’s Top 100 winners are still available for purchase (some at limited quantities). Visit Wine Spectrum’s Top 100 Wine List at: winespectrum.com/top100.

“The Top 100 exemplifies a key reason why our customers love us. We are the ‘treasure hunters’ of the wine world with decades of wine buying clout resulting from our deep relationships in the wine industry. We provide consumers access to some of the best wines in the world delivered with pristine provenance,” said Glenn Siegel—Wine Spectrum’s Founder and President.

Wine of the Year
Wine Spectrum honors Chappellet ‘Signature’ Cabernet Sauvignon Napa Valley 2018 as the #1 Wine of the Year. The stunning ‘Signature’ Cabernet has been Chappellet’s flagship wine for more than three decades. The dry, rocky soils of Pritchard Hill produce small, intensely flavorful grapes. ‘Signature’ is a benchmark for the long-lived hillside wines of the Napa Valley; full of structure and aging potential, yet seductively forward in its concentrated varietal character. To purchase, or for more information, visit Wine Spectrum’s Top 100 Wine List: winespectrum.com/top100.

Winemaker of the Year
Wine Spectrum honors Jesse Katz of Aperture Cellars in Healdsburg, CA. Katz honed his winemaking skills with stints at Pétrus, Viña Cobos, and Screaming Eagle. He spent five years as winemaker at Lancaster Estate in Alexander Valley. In 2009, he founded Aperture Cellars, a collaborative project with his father, renowned vineyard photographer Andy Katz. Aperture Cellars champions a range of expressive Bordeaux style wines from Sonoma County’s premier cool-climate Bordeaux varietal vineyard sites. Wine Spectrum recognized two of Aperture’s wines in the Top 100: 2018 Aperture Bordeaux Red Blend Alexander Valley (winespectrum.com/wine/2018-aperture-red-blend/) and 2018 Aperture Cabernet Sauvignon Alexander Valley (winespectrum.com/wine/2018-aperture-cabernet-sauvignon/). The wines are intensely scented, layered and texturally stunning representing some of the best Cabernets coming out of Sonoma County today. To purchase, or for more information, visit Wine Spectrum’s Top 100 Wine List: winespectrum.com/top100.

About Wine Spectrum
Wine Spectrum—in the heart of Sonoma wine country, provides discriminating collectors a spectrum of diverse, rare and highly allocated wines through personalized selection and guidance. For more information on Wine Spectrum Inc. visit: winespectrum.com or http://www.linkedin.com/company/the-wine-spectrum

Reviewing DAOU’s Soul of a Lion and GIFTS too!

November 27, 2020 by evebushman

My history with DAOU is a long one, so I was thrilled to receive the 2017 Soul of a Lion to review, as well as some gift ideas that I’ve shared below my tasting notes. Let me start with some of my previous notes:

I covered the first few annual Cab Collective events, a multi-day educational retreat for press and sommeliers that was started by Daniel Daou and other Cab-minded Paso vintners. This article ran in January 2017 in Elite Magazine, all about the event (but don’t blame me for this title, it should read the well-rated not underrated) https://scvelitemagazine.com/2017/01/underrated-wines-paso-robles-cabs-distinction-grand-tasting-2016/

At another tasting event this is what I thought of just one vintage: DAOU Reserve Cabernet Sauvignon, Paso Robles 2013 – Who isn’t a fan of DAOU? This reserve Cab was all tobacco, dark and dry and good to go.

An excerpt from another Cab Collective, and also getting my first taste of Soul of a Lion, this is what I’ll share: Daou told the crowd, “We don’t get a bad vintage often…it’s our trademark” as “our region achieves ripeness year after year” delivering wines of “perfect balance.”

From a 2013 report from Robert Parker I also shared: Paso Robles CAB Collective (PRCC) members were awarded dozens of scores well above 90 points for their red Bordeaux-style wines including 98 points and 96 points for DAOU Vineyards and Winery’s 2013 Patrimony and 2013 Soul of a Lion, respectively.

And back in 2010 I wrote: Daou spoke of how he co-founded DAOU with his brother Georges and how Paso Robles has the “most French-like terroir we could find in California.”

2010 Soul of a Lion: Daou said they produced 550 cases of this wine, which saw “new French oak aging for 24 months, still needs some time.” It sold out in five weeks in tasting room. EB: Mint, full/round, plump dark fruit, milk chocolate; Tannic, dusty dark fruit, pepper, long finish. Good to go now or cellar, very nice.

TODAY AND TASTING THE 2017 SOUL OF A LION

A pretty black cherry in color, opaque. Onward, we are greeted with aromas reminding me of sweet fruit leather: blackberry, blueberry and plums; then cherry cola, milk chocolate, white pepper, medium toasted oak and a hint of rich caramel. Next comes a very rich mouthfeel of flavors. Layered fruit and spice: dark, dark fruit and tamed spice; with a juicy, long finish. Can imagine this 2017 getting even more interesting with more age.

Now, some very cool gift ideas from DAOU:

EAT, DRINK & BE MERRY ($129)

Available to purchase: www.daouvineyards.com

Smooth yet robust, DAOU’s cabernet boasts flavors of dark cherry and cassis with subtle mocha and truffle nuances. A firm but smooth texture of pure blackberry fruit and coffee makes for a well-rounded wine that’s ideal to put on your table for Thanksgiving and Christmas dinners alongside meat or seafood dishes.

Gift set includes:

2018 Estate Cabernet Sauvignon
2019 Estate Olive Oil
DAOU Wine Opener
Reserve Linen Box

SOUL OF A LION COLLECTOR’S SET ($450)

Available to purchase: www.daouvineyards.com

Soul of a Lion is the crown jewel of DAOU, named after Joseph Daou, the father of Georges and Daniel Daou. This wine displays richness, elegance and balance.

Gift set includes:

Three 2017 Estate Soul of a Lion
3 Bottle Estate Wooden Box
Lionhead Pourer

Merry and Bright!

MERRY & BRIGHT ($135)

Available to purchase: www.daouvineyards.com

For the fans of whites and rosés, this set includes a bottle of Chemin de Fleurs, an elegant and sophisticated white wine, and Reserve Rosé, inspired by the refreshingly dry rosés that are a winemaking staple in southern France.

Gift set includes:

2019 Reserve Chemin de Fleurs
2019 Reserve Rosé
2019 Estate Olive Oil
DAOU Wine Opener
Reserve Linen Box