Eve's Wine 101

OperaWine 2023: Vinitaly premieres with Italy’s ‘Finest Wines’

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VERONA, ITALY (PRWEB) – The twelfth edition of OperaWine, Finest Italian Wines: Great Producers selected by Wine Spectator, was held on 1 April at the site of the former Gallerie Mercatali, an imposing post-industrial site that has been revitalized as a stunning conference and exhibition space. 130 top producers, selected by the American magazine Wine Spectator, were invited to share their wines with an exclusive audience of invited international journalists, sommeliers, wine experts, ambassadors, and educators.

Once again, the event demonstrated the great diversity of Italian wine, showcasing the excellence of Italian wine to a domestic and international audience. Among the wines on offer were 96 reds, 25 whites, 7 sparkling, and 2 sweet wines, representing all 20 Italian regions.

Commenting on this year’s event, Jeffery Lindenmuth, executive editor of Wine Spectator, said: “The wines selected for OperaWine represent the great diversity of the Italian wine regions and include both veteran producers who have been with us since the beginning, as well as selected producers appearing for the first time.

Stevie Kim, chief executive of Vinitaly International, said: “A lot of work went on behind the scenes to ensure the success of this signature event. Bringing together some of the best Italian producers with the most influential figures in the global wine industry really is the best way to launch Vinitaly and sets the tone for the serious networking, dialogue, and trade that follows.”

Reflecting on the success of the event, Maurizio Danese, president of VeronaFiere, said: “It was the most beautiful edition yet, but next year will be even better!”

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About Vinitaly:

Vinitaly 2023 was held in Verona from 2-5 April 2023. The premiere event, OperaWine “Finest Italian Wines: 100 Great Producers,” took place on 1 April, on the eve of Vinitaly, and gave international wine professionals a unique opportunity to discover and taste the wines of the 130 Best Italian Producers, as selected by Wine Spectator. Since 1998 Vinitaly International has extended its global reach abroad, with the help of its strategic arm, Vinitaly International. In February 2014 Vinitaly International launched an educational project, the Vinitaly International Academy (VIA) with the aim of promoting and sharing the excellence and diversity of Italian wine around the globe. To date, there are 340 Certified Italian Wine Ambassadors of whom 16 are also Italian Wine Experts.

About Wine Spectator:

Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around three million readers worldwide, the brand also encompasses the most comprehensive wine site (http://www.winespectator.com), mobile platforms, and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews of more than 15,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily, and Shanken’s Impact Newsletter.

Arizona Celebrates Its Women in Wine

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Known for its three wine regions of Verde Valley, Wilcox and Sonoita/Elgin, and tasting rooms throughout the state, Arizona is an emerging wine producer–creators of many wonderful wines and there are more to come with a bevy of emerging wineries.  Although its history goes back to the 1700s, it was discovered as a wine growing destination in the 1970s when it was identified that Arizona’s soil possesses the same unique terra rossa soil as France’s Burgundy region. 

Among the jewels Arizona possesses is an extensive roster of incredible female winemakers, who are among industry leaders in their craft. 

Among them:

Kelly Bostock, “Wineworker” and Co-owner of the renowned Dos Cabezas winery.

Since 1995, Dos Cabezas WineWorks has been growing grapes and producing wines in Southern Arizona. Originally located in the Kansas Settlement, the winery and 80 acres of vineyards were pioneered by the late visionary, Al Buhl. Todd Bostock joined the team as winemaker in 2002 and by the end of 2006, the Bostock family took over operations of the winery, and it was moved to Sonoita where it resides today.  The winery is supplied with distinctive, high-quality fruit from its two estate vineyards: Pronghorn Vineyard in Sonoita, and Cimarron Vineyard in the Kansas Settlement.  Kelly and her husband have been named “top 10 winemakers to watch” by San Francisco Chronicle. They work with the Vera Earl Ranch located behind their winery to supply them with sustainably raised beef.  They continue to adapt their vineyard to be more water conscientious. They started replacing blocks of drip irrigation with subterranean irrigation to eliminate evaporation and animal damage.

Kris Pothier & Kim Koistinen, Co-owners, label artist, General Manager and cellar rat, Chateau Tumbleweed

Located in Clarkdale, Arizona, Chateau Tumbleweed, owned by  Kris Pothier, her husband, Joe Bechard, Kim Koistinen and her husband Jeff Hendricks, Chateau Tumbleweed has a wonderful patio that looks out over Sycamore Canyon–on clear days you can see the San Francisco peaks. Chateau Tumbleweed sources fruit from Willcox from 12 different growers. They work with many varietals: Picpoul Blanc, Viognier, and Chardonnay are their main whites. For red they love: Sangiovese, Syrah, Tempranillo, Mourvedre, Montepulciano, Cabernet Franc and Grenache. They purchased the acre adjacent to their property and are putting up a barrel room. 


Gayle Glomski & Lauren Maldonado, co-owners,  Page Spring Cellars

Gayle Glomski, who, with her husband, launched Page Spring Cellars in 2003, not only makes incredible wines but also has transformative programs in Yoga, massage & hope dancing, which Gayle leads.  The winery’s goal is to create delicious wines that express the unique character of its sunny Arizona landscape. Their wines and winemaking convey their philosophies concerning family, education and living life to its fullest.

Lauren’s foray into the wine industry began when she settled in Sedona. In 2013, Lauren joined Page Springs Cellars, outside of Sedona, serving many capacities from tasting room worker to tour guide. She joined the vineyard crew and helped farm their vineyards for four years as the only female on the crew. Lauren recently opened uptown Sedona’s premier wine bar and tasting room, The Art of Wine. which offers over 40 local Arizona, U.S. and international wines by-the-glass or for sampling. Their 350-bottle wine shop is a must-visit for oenophiles. 

Lisa Callaghan, Co-owner, Callaghan Wines

Since 1990, Callaghan Vineyards has been perfecting their vintages and winning numerous awards.  So much so in fact, that their wines have been served at The White House four times.  Lisa’s wine includes one estate white–a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew.”  As with all of their wines, their primary concerns are depth of flavor and complexity. 

Peggy Fiandaca, Owner/Brand Manager, LDV Winery

After an incredibly successful career in Urban Planning, Peggy and her husband set out on their “second act” – wine. Wine was always a passion they shared; they traveled the world drinking, collecting, and absorbing everything they could about wine. They are often asked if owning a winery was their lifelong dream, but it was purely serendipitous (or a mid-life crisis). LDV winery sits on a 40-acre property, grows Rhone grape varieties, and produces about 2,500-3,000 cases per year. On a day to day basis, Peggy is responsible for strategic planning and analytics, wine marketing, public relations, sales, tasting room operations, contracts, regulations, trademarks, website, social media and all staffing. Peggy has served on the Arizona Wine Growers Association board as Secretary and President for two terms. She is a member of Les Dames d’Escoffier International and Women at the Top, a female business owner networking group.

Carla Milić, Wineworker, Los Milics Vineyard

Carla was born and raised in Chile, but the bulk of her training has been in Sonoita with local winemakers. She took a few courses at the University of California, Davis and also assisted during a harvest in Chile. Los Milics Vineyard is located in Elgin; it sits on 20 acres with 12.5 acres being under vine. Since the winery opened for tastings, Carla is responsible for greeting guests and guiding them through their tasting and providing tours of the construction site where the new tasting room and casitas will be located. Once harvest peaks, Carla will be receiving fruit, processing, cleaning, and monitoring fermentations. Her favorite part of the job is nurturing vines from infancy through their entire growth cycle. Carla continues to be inspired by other independent and hardworking women in the wine industry.

Los Milics Vineyards grows grapes that thrive in this unique terroir, 5000-foot elevation, and climate. They have recently opened a new tasting room, which was designed by Chen+Suchart Studio in Scottsdale, is clad in weathered steel and flanked by large monoliths that guide visitors from the parking lot through the vineyard into the space. The interior is oriented to frame dramatic views of the Mustang Mountains, including The Biscuit, an iconic rocky landmark. Later this year, they are opening nine onsite casitas and a Spanish-influenced restaurant on the property.

Julia Dixon, Winemaker, 1764 Vineyards

Julia Dixon’s love for wines began in 2012, and after graduating from viticulture and enology studies at Yavapai College in 2016, Julia and her husband founded 1764 Vineyards located in Pearce, AZ. Today, Julia is the head winemaker at their 30-acre property working with Petit Verdot, Picpoul Blanc, and Vermentino varieties.

Lisa Strid, Aridus Wine Company

Lisa Strid is the winemaker at Aridus Wine Company in the beautifully mountainous region of Willcox, AZ.  At Aridus, Lisa oversees all of the production processes from grape to bottle. She finds winemaking calls on many different skills, such as using science and sensory analysis on a daily basis. Being flexible and pragmatic while bringing an artistic perspective at the same time can be a delicate balance.

Brooke Lowry Ide, Winemaker, Vino Stache Winery 

Brooke’s winemaking journey began in 2014 when she enrolled at Yavapai College studying viticulture and enology. She has interned at Four Eight Wineworks, Caduceus Cellars, Merkin Vineyards, and Callaghan Vineyards. In 2019, she began her one-woman operation at her own winery, Vino Stache Winery. She has delayed planting on her 54-acre property, but is building her brand with fruit sourced from several Arizona growers. Her first wines were bottled in 2021.

Megan Stranik and Shannon Austin Zouzoulas, Co-Owners, AZ Hops & Vines

Megan was introduced to the world of winemaking at Sonoita Vineyard where she spent a year as a volunteer, helping tend the farm. For many years after, she worked at various wineries learning the process of winemaking, but owning her own winery was always her goal. Today, she co-owns AZ Hops & Vines with her sister, Shannon, where you can almost always find her tending to the vineyards. 

Shannon grew up in Southern California and attended the University of Maryland. After returning to California, she began volunteering at wineries and festivals and began conspiring with her sister on how to get into the industry themselves. While her sister handles viticulture and oenology, Shannon was inspired in the marketing, hospitality and agro-tourism side of the business. She spends her days creating fun events, meeting great people, trying new wines, and marketing their winery.

Monica Preston, Owner, Birds & Barrels Vineyards

Monica Preston founded Birds & Barrels Vineyards on 50-acres of land with her husband Chad in 2015 with the goal of crafting ultra-premium Arizona wines. Though she does not have a background in viticulture, her passion and drive to learn has been helpful on this adventure. Monica handles water management, herbicide and pesticide management, fertilizer regiments in the vineyard, vine assessments, petiole, and fruit sampling prior to harvest. She also handles the wine club and Founders program planning and coordination. Though they have been called crazy many times along this journey, they remain ambitious and plan to expand while planting in 2023.

Valerie Wood, Heart Wood Cellars

Valerie Wood moved to Arizona with her husband Daniel in 2009 for a new lifestyle and plans to contribute and participate in the growing sector of the Arizona wine industry. In 2013, she began studying viticulture and enology at Yavapai College in the Verde Valley while working part time at the Yavapai College Southwest Wine Center planting the college’s new vineyard. In 2015 she graduated with honors and her degree and was invited to join the Four Eight Wineworks-Caduceus Cellars winery family. In 2016 Heart Wood Cellars released its first vintage following the guidelines of their business model – to craft wines they love and want to share with others.

Desiree Gerth, Owner and Winemaker, Strive Vineyards

Desiree Gerth moved to Arizona with her husband shortly after graduating from the University of Wisconsin-Madison. While on a weekend vacation to Arizona wine country, they decided to try to make their own wine with a home winemaking kit purchased from a local brew shop. Though the first batch was undrinkable, they persisted, first creating an in-home winery and then looking for their own land in Willcox. She and her husband, with the help of family and friends, have built everything themselves from the ground up – fencing, gates, irrigation systems, trellis systems, utility sheds and more. They are completely off-grid utilizing solar power for their well pump and green, sustainable farming practices. In 2018 she began her professional winery career at Golden Rule Vineyards, and today oversees administration and operations for Strive Vineyards and works in all areas of wine production, winery management, and operations at Cochise Wine Co

Ann Roncone, Owner/Winemaker, Lightning Ridge Cellars

Ann was born and raised in the San Francisco Bay area. She worked an office job and winemaking was her hobby. For about five years, she read books on winemaking and viticulture, planted vines at home, took courses at the University of California, Davis, and worked harvests at local wineries. When she and her husband decided to pursue a career in wine, they couldn’t afford land in California, and decided to visit the Arizona viticulture area as her husband had gone to college in Tucson. In 2003, they purchased land in the Sonoita/Elgin AVA and in 2004 they began the process of starting a vineyard and winery from scratch. Lightning Ridge Cellars is located in Elgin and specializes in Italian varietals. It is hard to say what she enjoys most about winemaking, but the amount of time she spends outside is definitely among the top things.

Kim Reed, Assistant Manager/Wine Club Coordinator, Javelina Leap Vineyard, Winery & Bistro

Kim came into the wine industry somewhat by accident after working in a community care and hospital as a Registered Dietitian for 10 years. Her in-laws, Rod and Cynthia Snapp own Javelina Leap, and when her husband Lucas took over as GM and head winemaker, it was quickly apparent that he was going to need help. In March 2020, Kim joined the family business, initially as the Wine Club and Event Coordinator. Since then, her role has grown to include helping the tasting room manager, serving as office manager, booking bands, shipping wine, answering emails and filling in the gaps wherever needed. Most of her wine knowledge comes from being around the business and family the last seven years, however she will be pursuing a Level 1 Sommelier certification in the future.

Lori Dutt Reynolds, Winemaker, Sonoita Vineyards

Lori is a third-generation winemaker in Arizona with a Certificate in Enology and Viticulture from the University of California, Davis. She was inspired to join the wine industry by her grandfather, Dr. Gordon Dutt – the founder of the Arizona Wine Industry. Lori loves the art and science behind creating wine and her favorite parts of the job are blending wine and working in the vineyards with her family. It is important to her to have her children involved in Sonoita Vineyards to work and learn the wine industry firsthand like she did.

Cheers to the High Country: Vail Wine Classic Returns on August 10-12

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GOLDEN, Colo.- The Vail Wine Classic, the high country’s premier food and wine festival that brings wine and adventure enthusiasts together at the foot of Vail Mountain, returns August 10-12. Presented by Team Player Productions, this three-day wine event of the year includes mountainside tastings of hundreds of high-end wine, spirits, and tasty bites amid Vail’s fresh air and rugged beauty. Tickets for the Grand Tastings are on sale now via Eventbrite; Best of Fest tickets will go on sale in May. A portion of proceeds of all ticket sales will go to Vail Valley Mountain Trails Alliance (VVMTA) and its mission to build trails and conserve the natural environment of Eagle County and public lands.

“With multiple wine tastings in the heart of the Rockies and add-on experiences such as scenic hikes, paired lunches and wine dinners, the Vail Wine Classic is the ultimate food and wine destination,” says Vail Wine Classic Event Director Kristen Slater. “Set against scenic mountain views in Vail Valley, this multi-day event is an elevated wine experience without pretension.”

Best of Fest (Friday, August 11)

Time and location to be announced. Tickets will go on sale in May

Only 90+ point ratings, reserve bottles, and higher priced wines make the cut for this idyllic sunset tasting that features meticulously curated wines from the most exclusive portfolios. This all-inclusive tasting ($215 plus fees) features culinary-inspired small plates with suggested wine pairings, and incredible views of Vail Valley.

The Grand Tasting (Friday and Saturday, August 11 and 12)

Vail Athletic Field (646 Vail Valley Drive, Vail, CO 81657)

The Grand Tasting is the crown jewel of the Vail Wine Classic, featuring a diverse and distinctive showcase of wines from 100+ wineries around the world. Immerse yourself in the extravagant mountainside tasting while exploring everything from fruit-forward sauvignon blancs and pinots, to rich cabernets and zinfandels. In addition to an impressive selection of domestic and international wines, the Grand Tasting has hand crafted cocktails and local beer. Your all-inclusive ticket includes a full-sized wine glass for you to take home, small bites and live music at the event.

The Grand Tasting sessions and ticket types include:

  • Premier Access ($179 plus fees) from 2-5:30 p.m. Enjoy the first sips of wine and an extra hour at the Classic. Premier Access tickets allow you to be the first to enter the event and imbibe with a limited number of other wine lovers. 
  • Early Access ($149 plus fees) from 2:30-5:30 p.m. Select the perfect table by the band with this limited capacity ticket. Early Access tickets allow you to get a head start on the tasting and enter the Classic before the crowd. 
  • General Admission ($119 plus fees) from 3-5:30 p.m. This all-inclusive ticket allows you to imbibe in two and half hours of mountainside wine sampling during the Grand Tasting event. 

“This year we’re working with incredible restaurant partners such as Root & Flower, Slope Room at Gravity Haus, and Ludwigs at Sonnenalp, to up the ante for our add-on experiences at the Classic,” says Slater. “Make sure to mark your calendars for the Vail Wine Classic and stay tuned for more information!”

Paired wine lunches and dinners, hikes, and other add-on experiences will be announced in May. Sign up for the Vail Wine Classic newsletter to be kept in the loop!

For more information about the Vail Wine Classic, visit VailWineClassic.com

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About Vail Wine Classic

Vail Wine Classic brings wine and adventure enthusiasts together for an unparalleled weekend of outdoor wine tasting and live music. The event showcases wine from around the world during the Grand Tastings, educational seminars, wine dinners led by master sommeliers, and unique lifestyle wine events, such as scenic hikes followed by a paired lunch at Vail’s finest restaurants, and much more! Vail Wine Classic is produced by Team Player Productions, the architects of Breckenridge Wine Classic, Vail Craft Beer Classic and Denver Burger Battle, among others. For more information, including a full schedule of events, visit www.vailwineclassic.com, or follow @vailwineclassic on Instagram and Facebook.

About Town of Vail

Vail, Colorado, is a small town at the base of Vail Mountain, home of the massive Vail Ski Resort. Set within White River National Forest, the town is a gateway for winter sports such as skiing and snowboarding. It’s also a summertime destination for golfing, hiking and cultural festivals. Gore Creek, popular for fly fishing, runs directly through the town center. To learn more about the Town of Vail, visit their website or follow them on Instagram and Facebook.

Three new books for students and lovers of Italian wine

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VERONA, ITALY (PRWEB) – In Wine Democracy, Italian Wine Podcast hosts Steve Raye, Cynthia Chaplin, Marc Millon and Polly Hammond amplify diverse voices within the global wine industry. Experts in the field, producers, influencers and sommeliers share their experiences in a series of compelling and insightful conversations.

Stevie Kim, founder of the Mamma Jumbo Shrimp brand, said: “Wine Democracy puts the sector under the spotlight and offers some very practical recommendations – a wish list of takeaways – to drive the change needed to make the world of wine a more equitable and accessible space for all.”


Italian Wine Unplugged was designed to provide a full and comprehensive introduction to Italian wine and its native grapes. This second edition goes deeper into the history, geology and science that are the foundation of modern Italian wine culture. The book includes the findings of Professor Attilio Scienza’s ground-breaking research into the origins of Italian grapes and their DNA.

Contributing author, Professor Attilio Scienza, said: “Italian Wine Unplugged 2.0 represents a benchmark in Italian wine education, and one that already appears on the reading list of many wine education courses. Our aim was to provide an inspiring and authoritative textbook for anyone interested in the fascinating but complex world of Italian wine and, with the second edition, we believe we have fulfilled that objective. ”

Vine and Prejudice: Fake Science and the search for the perfect grape, by Professor Attilio Scienza, explains how grapes originated, how they evolved over time, and how they spread across the world, resulting in the vast array of wines we know and love today. It also explores the more recent history of the vine, the fake news and ethical debates that have accompanied scientific advancement in recent years.

Carlo Petrini, President of Terra Madre International said: “Drinking wine is for everyone, but only a few know how to really talk about wine. Passion, study and experience have distinguished Attilio Scienza as one of the most authoritative voice in the oenological field. If we know today what we are drinking, it is only thanks to people like Attilio!”

These books are available now on Amazon or directly from the Mamma Jumbo Shrimp website.

About: Mamma Jumbo Shrimp is the umbrella brand of the Just Do The Work agency, founded by Stevie Kim, Managing Director of Vinitaly International. The goal of Mamma Jumbo Shrimp is to bring together a global community of wine enthusiasts by harnessing emerging social media platforms and creating high quality content in its products, such as podcasts, books, videos and maps. Mamma Jumbo Shrimp promotes engaging communication, information, and education in entertaining, inclusive formats.

Charles Krug Winery Unveils New Tasting Experiences To Expand Hospitality Offerings

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ST. HELENA, CALIF. (PRWEB) – Charles Krug Winery, home to California’s first tasting room, celebrates 80 years of Mondavi Family legacy by expanding its hospitality offerings and launching new tastings experiences. Since its founding in 1861, Charles Krug Winery has been at the forefront of California wine country tourism and remains a benchmark for hospitality standards. These new offerings speak to the next generation of consumers and continue to solidify Charles Krug as a world-class estate.

The Charles Krug historical estate tasting room is part of the legacy. Dating back to 1882 and located in the idyllic town of Saint Helena, the Redwood Cellar was the first-of-its-kind tasting room. Renowned for its exceptional wines, the tasting room has evolved into the ultimate wine-country destination with stunning design and storied heritage.

“Hospitality has always been at the core of our philosophy at Charles Krug and our new tasting experiences are central to showcasing our position as a pioneer in Napa Valley tourism.” comments fourth-generation family member Riana Mondavi, co-proprietress. “We’re excited to continue evolving Charles Krug as the winery for Napa’s next generation and the epicenter of culture in Napa Valley.”

Charles Krug Winery diversifies its wine experiences where guests can reserve a variety of different tasting opportunities at the iconic St. Helena estate. Taste Like a Somm is a new, elevated and interactive workshop with Charles Krug’s Certified Sommelier Jeff Arnold. Taste blind as Arnold guides guests through the nuances of wine tasting. The new Cabernet Connoisseur experience invites guests to taste through four small-lot, premium estate Cabernet Sauvignons, including the Vintage Selection flagship wine.

The Estate Tasting will continue to be available to reserve daily where guests can relax and unwind as they taste through the most-limited, small production offerings in the stunning Redwood Cellar. On weekends at 10:30AM and 2:30PM, get to know the two legendary pioneers of Napa Valley winemaking during the Tour & Tasting where guests explore the estate vineyards, learn more about the estate’s storied heritage and enjoy expertly crafted wines. In the summer months, Cabanas are available to reserve for a private tasting experience where guests take in the stunning views underneath the 200 year old oak trees.

“As we toast to 80 years of bringing guests an experience like no other, we pride ourselves on being the pioneer of Napa Valley wine experiences,” comments co-proprietor Peter Mondavi Jr. “ Today, five generations later, our family legacy continues as stewards of this historic estate, the ultimate wine country destination.”

About Charles Krug:
In 1943, Italian immigrants Cesare and Rosa Mondavi purchased the historic Charles Krug property, the oldest winery in the Napa Valley and longest-running tasting room in California. The brand was built on a foundation of family values, hard work and a European winemaking tradition; it remains a family-owned winery today, producing estate-driven, top of the line Napa Valley wines. The winery is under the direction of Peter Mondavi Jr. and his brother, Marc Mondavi, who steward the family business passed to them by their father, legendary Napa Valley wine icon Peter Mondavi Sr. The family is now proudly welcoming members of the fourth generation to the business, and the fifth generation has arrived. The family continues the legacy that started 80 years ago and is setting a foundation for generations to come. For additional information, please visit https://www.charleskrug.com/.

‘INTERNATIONAL VOLCANIC WINE CONFERENCE’ RETURNS TO NEW YORK CITY ON JUNE 21st 2023

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NEW YORK (PRWEB) – John Szabo, Master Sommelier and award-winning author, in concert with Volcanic Wines International (VWI) are proud to announce the return of the ‘International Volcanic Wine Conference (IVWC)’, which will take place in New York City on June 21st 2023. The event follows the highly successful previous editions, held in March 2018 and in June 2019, and Szabo’s acclaimed book on the subject, ‘Volcanic Wines: Salt, Grit and Power,’ published in 2016.

Volcanic Wines International was established in 2018 in order to promote the establishment of a Volcanic Wines Movement and provide educational and promotional opportunities for volcanic wine producers internationally. The first two editions of International Volcanic Wine Conference (IVWC), organized by Volcanic Wines International were a catalyst and facilitator in bringing together the world’s volcanic regions. The success of the events has led to the creation of a “Volcanic Wine Brand,” defined as a unique category of wines produced under some of the most extreme viticultural conditions on the planet. Volcanic Wines International also plans to establish the volcanic wine brand as a premium category of high-quality wines with a true sense of place.

“Wines from volcanic soils have captured the attention of wine media and industry professionals as well as educated wine lovers in recent years,” commented Gino Colangelo, president of Colangelo & Partners. “They have been featured in countless influential publications – The New York Times, The Guardian, Decanter, Wine & Spirits Magazine, The Drinks Business, Gault Millau and JancisRobinson.com among others -, while sommeliers have embraced their distinctive characteristics.”

A first-of-its-kind, the 2018 conference brought together producers from all over the world, helping raise the profile of volcanic wines. It was held exclusively for qualifying wine trade and media, with 300 industry professionals in attendance at the event. During the conference, guests were able to sample wines from over 50 wineries representing 16 different volcanic wine regions, and engage with some of the world’s leading volcanic wine experts.

The 2019 edition brought together over 60 wineries from 30 different wine regions and attracted more than 300 attendees among distributors, importers, sommeliers, journalists, influencers and wine consultants.

“The pandemic has forced us to momentarily suspend our in-person events, but our work of research and of understanding of the complex world of volcanic wines has never ceased,” said award-winning author and Master Sommelier John Szabo “This year’s conference will be the perfect opportunity to introduce new volcanic regions and continue our mission to define and elevate the volcanic wines category in the eyes, and palates, of industry professionals and wine lovers.”

The first and second editions have also represented the ideal opportunity to host eight Masterclasses led by John Szabo MS, as well as eminent professors and regional representatives. Sponsored by the participants, these tasting seminars aimed at educating the audience about the nuances of volcanic wines and deepening the knowledge of the most unique volcanic regions of the world, highlight what differentiates each and every area and what unites them. They also provide participants with the unprecedented opportunity to taste a vast collection of wines from volcanic soils, with producers on hand to further explain their unique attributes.

Additional details regarding the 2023 conference, including confirmed participants and seminar schedules, will be announced in the following months.

For more information and latest updates, be sure to visit the Volcanic Wines International official website http://www.volcanicwinesinternational.com, as well as following the VWI’s Facebook (Volcanic Wines International) and Instagram (@volcanicwines_intl) pages.

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About John Szabo
Master Sommelier John Szabo was the first Canadian to add the “MS” after his name in 2004. He holds the international Wine & Spirits Education Trust Diploma with honors, as well as the Canadian Sommelier Guild diploma. He’s principal critic for WineAlign.com, Canada’s premiere wine resource, and co-host and producer of the podcast Wine Thieves with a global following in the trade. He contributes to many international trade and consumer publications and is currently co-writing a book on wine chemistry. He is a regular guest speaker at events worldwide and has traveled to virtually every wine producing country on earth, (volcanic and otherwise!) in pursuit of fine wine and to keep on top of this fascinating industry. In his spare time, he tends to his new vineyard in Prince Edward County, Ontario.

About Volcanic Wines International (VWI)
The mission of Volcanic Wines International is to take the leading role in defining and establishing a Volcanic Wine Movement, and to provide educational and promotional opportunities for volcanic wine producers internationally. Volcanic Wines International also plans to establish the volcanic wine brand as a premium category of high quality wines with a true sense of place.

Eve Discovers: Montepulciano D’Abruzzo DOC Wines

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As part of the Simply Italian Great Wines Tour, and organized by I.E.E.M. International Event and Exhibition Management, a group of over 40 wine bloggers, sommeliers and buyers attended a Master Class at the Four Seasons Hotel Las Vegas that was devoted to the Montepulciano wine grape that is used in D’Abruzzo DOC wines. Before tasting seven organic and 100% Montepulciano wines, we learned a few things about the DOC from Master of Wine Brandon Tebbe and Davide Acerra with the Consorzio Tutela Vini d’Abruzzo. (Consorzio President Alexander Nicodemi was also in attendance.)

What We Learned

For my wine 101ers, before I give you my notes from the class let me clarify for you that the Montepulciano grape grown in the Abruzzo region of east central Italy is not the same grape found in the town named Montepulciano, which makes a wine mostly from Sangiovese grapes. Now, some of what we learned in bullet points:

  • This was the first time these wines have been tasted in Las Vegas. All are looking for importers.
  • There are approximately 250 wineries in the DOC, 10,000 grape producers, and 35 wine cooperatives.
  • The area has mountains on one side and the Adriatic Sea on the other. Lots of different terroirs. The current predominant area for vineyards is in Chieti that has gravel, sand and clay soil and is located near the sea.
  • Over 30% of the region is protected by four parks – three national and one regional. There are protected areas and nature reserves.
  • There are 1,000 square meters of grape growing area in total and its “rich in diversity” due to the big mountains on the west and the sea to the east.
  • Today we focused only on the red Montepulciano grape – 80% of the area produces this grape. The region also produces seven white grape varieties of wine.

What We Tasted

Tebbe talked us through a tasting of seven wines. He explained that they were very diverse in aromas and flavors. My husband Eddie also attended and some of the tasting notes below are his:

2021 Jasci and Marchesani AZ Agrobiologica: From a small family winery with sea-facing vineyards. Flavors were fruity, vanilla scented and quite dry. Eddie thought it was a great value at $20 a bottle, with red fruits, tannins and a medium finish.

2021 Santo Stefano by Cantine Mucci: Spent 6 months in 100% new American oak. A lot of bacon on the nose and mouth as well as black fruit and chocolate. An interesting wine. Eddie noted the ruby color, tobacco and oak on the nose, and a good balance.

2019 Rosarubra Vigne Lomanegra: This was my favorite wine in the tasting, and I had a chance to enjoy it again over lunch. A single vineyard wine, which had 24 months in barriques. It was quite juicy with black fruit, rose petals, vanilla, and just lovely to linger over. Eddie noted a lighter nose, with flavors of dark fruit, tannin and medium finish.

2019 Pasetti Tenutarossa: Grown at 1,650 foot elevation, and 12 months in bottle before release. The wine showed notes of mint, sour cherries, prunes and chocolate. Eddie got earth on the nose and dark fruit, tannins and acidity on the palate. He also thought it ageable and a good value wine at $15 to $22 a bottle.

2018 Talamonti SRL Tre Saggi: We were told that the words Tre Saggi translate to mean Three Wise Men. This wine was held for three years before release: one in 300-liter French barriques, the next in 300-liter French oak barrels and the last year was spent resting in the bottle. Both red and dark fruit, oak, and lots of tannins. On the nose Eddie got leather, a lushness, well-structured and ageable.

2018 Cantine Agriverde Plato: While the Three Wise Men took three years before release this wine was held for six: two years in stainless steel, two more in French oak barrels and the final two years resting in bottle. Lots of coffee, vanilla, cloves, cocoa adding up to a very dry and dark wine. Eddie found the wine earthy, balanced, structured and long lasting on the finish.  

2017 Cantina Frentana Costa Dei Trabocchi Vallevo: Our last wine was the oldest, proving that these wine could and should age. I found sour cherry notes in both the aroma and flavor, with the addition of spice and vanilla. This wine showed more fruit over tannin for Eddie, with a good balance and long finish.

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.

Behind the Wine: Story of Soil By Dawn Abasta

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Jessica Gasca’s journey to winemaker started out in unfamiliar territory. She is a native Californian but had ventured out to New York to explore her options. She worked in a French restaurant there and learned from their onsite sommelier who offered regular classes on wine. Jessica fell in love with everything about wine but she did not love the New York weather so she came back to California and continued her education. She read everything she could get her hands on, did tons of research and when she felt she was ready she reached out to her uncle Gary Burk who founded Costa De Oro Winery. She interned for him at the winery during harvest. Jessica loved the magic around harvest. She continued to learn everything she could, hands on and in the dirt.

She began saving all her pennies to buy one ton of Pinot and two tons of Syrah and in 2012 she made her first wines: a Gold Coast Vineyard Pinot and Larner Vineyard Syrah. These were released in 2015 making her one of the only female Latina winemakers in Santa Barbara. She now sources most of her wines from all over Santa Barbara County including Ballard, Santa Rita Hills, Santa Maria and Happy Canyon. She believes that wine is about the place it’s grown and the land it’s grown on. Thus, her winery name Story of Soil.

When asked what skills a winemaker should cultivate, Jessica said flexibility and patience. She endeavors to keep her wine in its truest form possible without additives. The result is a beautiful and delicious wine.

I asked her who influenced her along her journey and she said her Uncle was her mentor. She was also inspired and influenced by Jim Clendenen who helped her with her initial process and Amy Christine who is a Master of Wine and a wealth of knowledge. She advises that if you would like to get into the wine business, that you should reach out to your known sources and ask questions, get involved, taste more and most importantly don’t be afraid to take the leap of faith and follow your gut. When asked what the most rewarding thing about being a winemaker was she said it was being outside in nature every day. “The vineyard is my church”!

Prior to our interview I had been reviewing the Story of Soil Facebook page and noted that the team at Story of Soil starts every day with a motivational quote. I asked her which one meant the most to her. She answered, “Having a kind smile can go a long way.” She honestly believes that to be graceful in all things is important. You do not know what someone else is going through so smile, you might just turn their day around.

Jessica’s second passion is the Santa Barbara Vintners Foundation. As current President she is trying to help get a healthcare program together for vineyard workers. In 2021 she and the foundation helped get 1,000 vineyard workers vaccinated. They have also helped open Los Alamos Health Centers. To find out more about the foundation go to: http://www.sbvf.org/home.html

I have been to Story of Soil numerous times and I make sure to keep their pinot in my wine fridge. If you haven’t gone out to the Los Olivos area, be sure to add it to your next wine tasting trip. Story of Soil is located at 2928 San Marcos Ave, Los Olivos, CA 93441.

Ten cocktail and wine trends in the US unveiled by Southern Glazer’s

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MIAMI and DALLAS —Southern Glazer’s Wine & Spirits (Southern Glazer’s) — the world’s preeminent distributor of beverage alcohol — has unveiled the results of its 2022 Liquid Insights Tour, a coast-to-coast educational initiative designed to explore and identify the latest trends in cocktails and wine. The Liquid Insights Tour kicked off in Houston in February, and included stops in Kansas City, New York, Las Vegas, Chicago and Los Angeles. Over the course of 111 days, Brian Masilionis, Director, On-Premise Commercial Strategy & National Accounts for Southern Glazer’s, led a team of its industry-leading mixologists to sample more than 400 drinks in 83 of the hottest restaurants, bars and hotels, compiling their insights to discover emerging cocktail and wine trends across the U.S.

Analyzing industry data and gathering insights within the beverage industry has long been a practice of Southern Glazer’s, where it is used for internal education and training of the company’s sales force and its accounts. Now, through the Liquid Insights Tour, Southern Glazer’s is sharing its findings more broadly to help a hospitality industry still reeling from the effects of the pandemic, and to excite consumers about wine and cocktail innovation being driven by a new generation of diverse bartenders, sommeliers and beverage professionals. 

“Our driving purpose for conducting the Liquid Insights Tour was to uncover innovative beverage trends and experiences across the country to ensure Southern Glazer’s continues to have the most knowledgeable sales consultants in the industry,” said Masilionis. “Throughout the tour, we evaluated the complete on-premise experience by examining product offerings, pricing, promotional approach, people, service and process.” 

The conclusions from this tour, coupled with Southern Glazer’s world-class wine and spirits portfolio, creates a leading wine and cocktail experience, with best-in-class customer service from coast to coast, for restaurants, bars, hotels and other on-premise venues. 

Top 10 Trends Revealed

Analysis of the findings of the Liquid Insights Tour revealed that top trends fell into three distinct categories: cocktail trends, wine trends, and presentation/execution trends.

Top cocktail insights:

  1. Uncommon Combinations: Bartenders were mixing spirits not commonly used together to create new and interesting cocktail flavor profiles such as Scotch and corn liqueur, rum and cognac, and gin and mezcal.
  2. Beyond Basic Balancers: The team found many cocktails that were made using an innovative variety of methods or modifiers to balance the drink or add layers of flavor. These included the use of acids; sugars and syrups; salt; herbs and spices; coffee and tea; and the use of fats beyond animal fats. Adding ice or heat, like with stamped ice or smoked ice, was also common.
  3. Caffeinated Comeback: Once the darling of the 90s bar scene, the Espresso Martini took center stage as the standout cocktail of the tour. Around the country, mixologists are giving new life into this classic, incorporating a variety of creative ingredients such as amaro and coffee liqueurs or brandy with espresso or cold brew.
  4. Sophisticated and Spirit-Free: Non-alcoholic offerings at the country’s top bars, restaurants and hotels are now just as elevated, delicious, and pricey as their alcoholic counterparts, featuring similar ingredients, flavors and presentations just without alcohol.

Top wine insights:

  1. Bubbly Is Popping: Champagne and sparkling wines continue to climb in popularity on drink menus. Throughout the tour, more sparkling options were available by-the-glass and had a more prominent presence on top wine lists. In addition, bartenders are mixing sparkling wine of all styles and prices into their cocktails to add effervescence, crispness or sweetness to the experience.
  2. Wines Chill Out: Chilled selections of red and sweet wines appeared on menus across the U.S. Orange wines also appeared more frequently than ever before, often presented on menus in a combined rosé and orange section. 
  3. Tempting Trial With By-The-Glass & Premium Half-Bottles: Curated by-the-glass (BTG) options are becoming more diverse and more balanced between domestic and international offerings than in the past. There is also a growing trend in wines priced to sell with good value in either BTG or by-the-bottle formats to drive more orders and not just high margins.

Top execution and presentation insights:

  1. Batching for Speed and Service: Top bartenders continue to innovate around batching their cocktails, including both partial (batching only non-perishable items) and full batching, driven by the need for speed and to improve quality and consistency in cocktail preparation, which allows for more time to connect with guests.
  2. Entertaining Experience Enhancements: Adding “flair” to the cocktail experience with the use of vapors, “air,” smoke or torch; the use of unique glassware; or the return of communal drinks to be shared; all are creating memorable moments for consumers.
  3. Meaningful Menu Innovations: Restaurants and bars are evolving their menus beyond being a functional tool to improve the consumer experience. The team saw great storytelling, unique categorizations and humorous names paired with detailed drink descriptions. QR codes, which rose in popularity due to COVID-19, are now being used to deliver broader offerings and information – from curated, account-specific Spotify playlists to ever-changing allocated spirit offerings, all of which can be updated easily without needing to reprint menus.

Factors Influencing Trends

Backed by industry data and Southern Glazer’s internal insights, Masilionis and his team identified several key factors that are influencing these trends. These include an aging population, demographic and ethnic diversification of the U.S., a preference for health and wellness among consumers, and ongoing ramifications of the COVID-19 pandemic still affecting the hospitality industry.

“These unique insights can be incorporated into any on-premise business to build greater success through strategic and innovative beverage programs,” said Masilionis. “Identifying which insights are relevant to your business and how to incorporate them using creative themes, highlighting seasonal ingredients, and tailoring cocktail and wine offerings to the demographics of your guests are all strong strategies. We continue to see the ramifications of the COVID-19 pandemic throughout this industry segment, in terms of effects on the work force and on the consumers returning for the on-premise experience. We’re excited to offer these insights to help speed the recovery from the pandemic and make this segment stronger and more consumer-focused than ever.”

For more information, visit the Liquid Insights Tour resource page at  www.southernglazers.com/Liquid-Insights.

What I Hate Most About The Wine Industry

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A few years back in my book, Wine Etiquette For Everyone: How To Feel Like a Pro In Any Situation Involving Wine, I touched on several situations where a lay person could – and has many times – been treated poorly by those in the wine industry. Those situations still exist: Snobby wine store personnel, uneducated wine store personnel, snobby sommeliers in restaurants, snobby wine representatives (or even winemakers) at events, snobby wine journalists, and so on. I gave readers information to help them navigate these situations, to feel comfortable about wine, no matter what degree of wine education they have. Making wine inaccessible – due to treatment like this – remains my biggest pet peeve in the industry. 

Over the years, I’ve seen much more, and learned more. So today I’m sharing those thoughts.

How Sommeliers and Bartenders Are Treated

I turned on somms in my article on corkage, when I had a front row seat to their thoughts about their customers and shared it in my article Corkage: Do You Want To Hear From The Professional’s Point of View?

However, as we’re making the move to Las Vegas, I’ve had the opportunity to meet many more somms and bartenders, and also have had the privilege to socialize and dine with some. So there is another side I’ve since learned about, and that’s how many are badly treated in the industry.

Some of the somms I’ve met have complained that while wait staff may share their tips with others in the front of house (think busboys) they don’t always share with the sommeliers – when a somm was responsible for selling a bottle (or more) to a table. Imagine selling a $500 bottle of wine and not getting a share of the tip. If anything, if the customer tips 20% I would hope that somm would get a percentage, factored out for just the wine or the entire check.

The only way a bartender may see a tip from drinks might be if you order from the bar, close out your check and pay the tip there before going to the table. Now I’ve gotten into the habit of giving a somm or bartender cash directly. (And this is not to place blame on the servers, it’s management that makes the rules about how to divide tips. If you aren’t sure you can ask your server. Also of note: if your somm is the head somm and responsible for buying wine for their list, training, etc., he will be paid much more than wait staff.)

One bartender pal, who moved from West Los Angeles to Las Vegas for better pay, ended up waiting tables instead. The money he makes in tips far outweighs the glamor – and the back-breaking work behind the bar.

Having to Pay For Wine Scores

One nationwide wine publication, that shall not be named, charges $500 to publish a review and scores. This information came from more than one winemaker that asked me my opinion of the practice. Their score would be available online, but if they wanted the scant few sentences and the score printed in the magazine publication they had to pay the fee. I get that a magazine has to make money, and I also get that wineries know how much the public relies on scores, so I advised the winemakers to pay the $500. But that doesn’t make it right. Another publication, also nationwide, receives annual checks from wineries, but doesn’t always review their wines. I find all of this bordering on criminal. One wine critic, who was accused of charging for wine scores, was shamed in the wine community, however, I didn’t see her crime any worse than that of these large publications. (Also, some wine publications and critics are also known for charging just to review a wine. Egads.)

The only way I see out of this pay-for-scores misuse is for consumers to be educated about it, by people like me and those that carry much more weight, and to stop chasing critics’ scores. Trust your own palate, or that of a sommelier or retailer that knows your palate.

Laws in Different States

In my studies, particularly my American Wine Specialist certification, I learned different states have different laws in regards to importing wine and spirits. While I’m not an expert on any one state law, it seems pretty unfair that some wine lovers have to jump through a lot more hoops than others to get their wine. Not to mention all of the wine clubs that aren’t allowed to deliver to a particular state. States that want to help wine lovers need to find another way to regulate liquor sales

In closing, I hope readers don’t think that the things I hate about the industry comes even slightly close to all of the things I love about it. I just like to give the insider’s view that it’s not all glitz and glamour!

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.