Eve's Wine 101

Glion Awards Honorary Doctorate Degree to World’s Best Sommelier Paolo Basso

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MONTREUX, Switzerland (PRWEB) – Glion Institute of Higher Education, a world-leading hospitality management institution, has granted Swiss-Italian sommelier Mr Paolo Basso the degree of Doctor honoris causa in an awards ceremony held at the institution’s flagship Glion campus on 24 October 2018. The honorary doctorate was awarded in recognition of Mr Basso’s achievements in oenology and the wider field of hospitality, and his transmission of expertise and excellence to future generations.

Photo from Glion Institute of Higher Education Facebook page.

Mr Paolo Basso, award-winning sommelier
A passion for oenology has taken Mr Basso from his native Lombardy, in Italy, to a global career as a renowned sommelier. His persistency and quest for perfection has earned him accolades such as Best Sommelier of Switzerland (1997), Best Sommelier of Europe (2010) and Best Sommelier of the World (2013).

Based in Switzerland, Mr Basso currently delivers the weeklong “Universe of Wine” course at Glion, which forms part of the mandatory practical arts curriculum for all first-semester bachelor’s degree students. Topics covered in the course include wine-making processes, wine tasting and food pairing, understanding the value of wine, and business concepts such as investing in fine and rare wines.

At the worldwide level, Mr Basso also represents Glion as a global brand ambassador. “As an essential part of luxury hospitality, oenology is core to our practical arts curriculum. We are therefore delighted that Mr Basso is able to share his vast knowledge and experience with our students and the next generation of hospitality leaders,” said Georgette Davey, Glion’s Managing Director. “This is a wonderful opportunity for Glion students to benefit from Mr Basso’s expertise and to learn by example. Mr Basso embodies key values that we strive to instil in our students, such as humility, passion and the drive for excellence.”

In addition to teaching students at Glion, Mr Basso hosts a series of gourmet dinners open to the public at Le Bellevue, Glion’s student-operated gastronomic restaurant. Featuring food and wine pairings selected by Mr Basso, the most recent dinner took place on 25 October 2018, with two more scheduled for 2018.

Useful information

Le Bellevue
Glion Institute of Higher Education
1823 Glion-sur-Montreux

Reservation
http://www.glion.edu/restaurants
T: +41 21 966 35 25
E: reservations(dot)bellevue(at)glion(dot)edu

Opening hours
Mon – Fri
12:00 – 14:30
19:00 – 23:30

Glion Institute of Higher Education
Founded in 1962, Glion Institute of Higher Education is a private Swiss institution offering bachelor’s and master’s degrees in hospitality, luxury and event management to an international student body across three campuses in Switzerland and London, UK. Glion also offers a dual-degree MBA and MSc programme in partnership with Grenoble Ecole de Management.

Part of Sommet Education, Glion is accredited by the New England Commission of Higher Education (formerly the Commission on Institutions of Higher Education of the New England Association of Schools and Colleges, Inc.). Glion is ranked number five of the world’s top institutions for hospitality and leisure management and number one worldwide for employer reputation (QS World University Rankings by Subject 2018).

For more information, visit http://www.glion.edu 

Vina Robles Offers New Tapas Menu and Wine & Food Pairing Experience

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Paso Robles, CA— Vina Robles Vineyards & Winery has expanded its regular tasting offerings to include a new Wine and Food Pairing Experience as well as a selection of tapas plates that pair with the winery’s estate wines.

150826-APP-107_wThe Vina Robles Wine and Food Pairing Experience showcases a flight of five limited-production wines each paired with a small, delectable bite. The fall/winter pairing menu starts off with a “puddle” of soft-ripened Crescenza cheese drizzled with orange-infused olive oil and crushed red pepper paired with the Vina Robles 2013 Verdelho – Huerhuero. Continuing with savory pairings featuring bresaola and dates, the tasting ends on a sweet note with an almond macaroon filled with whipped chocolate ganache paired with the winery’s 2012 Segredo dessert wine.

The Wine and Food Pairing Experiences are guided by one of Vina Robles’ Hospitality Center Hosts who will help guests explore the world of aromas and how certain flavors can complement each other to highlight the wines. This tasting is an ideal way to entice experienced foodies to explore new and exciting pairings. Food and wine pairing novices receive the opportunity to learn how to create their own matches, taking with them the confidence to decide what wines to order at a restaurant or create their own memorable pairings at home.

As a nod to the winery’s Swiss heritage, visitors will find European-inspired items incorporated into both the Wine & Food Pairing Experience as well as the tapas menu, such as Raclette, a sumptuous traditional Swiss dish of melted cheese. Other tapas selections include crostini with Speck and Piave, hummus plate, olives, almonds, and a charcuterie plate.

Pricing for the tapas selections range from $6 to $35, the Food and Wine Pairing Experience is priced at $40 (discounts offered to Vina Robles Signature Wine Club members). Tastings and tapas are offered daily at the Vina Robles Hospitality Center located at 3700 Mill Road, off Highway 46 East, in Paso Robles from 10:00 a.m. to 6:00 p.m. summer and 10:00 a.m. to 5:00 p.m. winter. Reservations are encouraged for the Wine and Food Pairing Experience.

About Vina Robles Vineyards & Winery:  European Inspiration – California Character. Vina Robles crafts wines that represent a stylistic bridge between the Old and New worlds, capturing the finesse associated with European wines while celebrating the bold natural flavors of their estate vineyards in Paso Robles. Here, proprietor Hans Nef and managing partner Hans – R. Michel bring their Swiss heritage to California’s Central Coast, where they aim to unite the best of both experiences. For more information, visit www.vinarobles.com.

STARS OF CABERNET 2013: Winemakers and Their Wines

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On November 13, courtesy www.LearnAboutWine.com, we sat in on a one-hour seminar delivered by Jean Hoefliger, winemaker Alpha Omega; Aaron Pott, winemaker; and Lars Ryssdal, General Manager, Ackerman Family Vineyards.   And after a tasting of their wines we then enjoyed a tasting from top California (mostly Napa) Cabernet Sauvignon winemakers.  So, without further adieu, lets get our glasses out!

Hoefliger and Pott

According to Learn About Wine: Jean Hoefliger was born and raised in Switzerland.  His initial experience took him from Switzerland to Bordeaux, and South Africa, making wine at the esteemed estates of Chateau Lynch-Bages, Chateau Carbonnieux, and Meerlust.  He is now the winemaker for Alpha Omega Winery. 

Aaron Pott studied oenology at University of California, Davis. While studying at UCD, Pott explored all aspects of the theory of winemaking while working part-time in the research laboratory at Robert Mondavi Winery.  Named one of Food and Wine Magazine’s Winemakers of the Year 2012, Aaron’s personal bio on the Pott Wine website here. 

Ian Blackburn, the founder of LearnAboutWine, welcomed attendees to the 5th annual Stars of Cabernet and then introduced “two of his favorite…passionate people” of the Napa Valley, Hoefliger and Pott, and later Ryssdal, who each in turn introduced their wines:

Flight One 2011 Vintage 

photo 2Alpha Omega ERA Napa Valley 2011, 100% Cabernet Sauvignon

Nose:  Blackberry, plum, blueberry, dark seeded fruit jam, fig.

Taste: Deep, dark fruits, green peppercorn, cigar, very dark chocolate, extremely nice.  Just fewer than 800 cases produced.

 

2011 was a cold vintage year, according to Hoefliger.  The cold front ended up being amazing conditions that accounted for wines’ ripeness, lower alcohol and acidity, and balance.  The blocks were picked at the balance wanted.  The colder years’ wine, according to Hoefliger, can tone down with age.  He compared Napa to Bordeaux; as Napa has an extraordinary climate – as 99.9% of the years are almost perfect to make wine.

Aaron also talked about 2011 weather conditions; the amount of rain protected against mold and that Cabernet “is duly suited to difficult climates.”

 

Pott Wine La carte et Le Territoire, Napa Valley 2011, Cabernet Franc and Merlot

Nose: Drier fruit, dusty, stems, mint on the nose.

Taste: Nice ripe and bright cherry, plum, a layer of dusty tannins.

 

Very few wines are grown in St. Helena, according to Pott, there are many gravel benches but land is either built with residential property or too expensive for grape growers.

Potts discovered wine when he tried to order a glass of milk in a French restaurant and was told, “Milk is for babies”, and handed a glass of wine instead.  He learned about winemaking from 1993 to 1998 in France.  Then he made wines for Beringer’s properties in other countries.  In 2001 he started making wine in Napa, 2004 he came to Quintessa, and by 2008 he started his own brand and began doing consulting work for other wineries.

Hoefliger was born and raised in Switzerland.  He planned on going into the family business: so he went to law school and delved into banking.  At the same time he was spending his money on wine so he switched – to learning about and making wine.  He tasted 63 lots of wine one day and decided then and there that he “never wanted to leave that field again.”

In his career Hoefliger has made wine in South Africa and Bordeaux, went back to Switzerland to finish his degrees, but then ultimately returned to Bordeaux to finish winemaking instead.  This time Lynch Bages got his resume and called him, and he worked with them for 2000 and 2001.  But Hoefliger soon tired of France.  He wanted the creative side back, and making wine in America fit that bill.

 

Ackerman, Napa /Valley 2011 – Barrel Sample

Nose: Red cherry, antiseptic, menthol.

Taste: Acidic, red fruit, cigarette

 

Ryssdal talked about Ackerman wines, and their organic and sustainable winery facility on Howell Mountain.  The barrel sample is from all new barrels.

 

Flight Two

 

Ackerman Family Vineyards, Napa Valley 2003  $125 a bottle.

Nose: Raisin, menthol, black licorice, anise, spearmint, stewed plums.

Taste: Cigar, dried fruit, tree bark.

 

Monteverro, Toscana by Jean Hoefliger, about $160 a bottle.

Nose: Anise, tobacco, black fruit, milk chocolate covered almonds.

Taste: Nice, balanced, palate-drying yet good fruit, spice, cracked black pepper, another good one.

 

Pott Cabernet Sauvignon from Stagecoach Vineyard.  Lower yields, classic Cabernet Sauvignon.  About $110 a bottle.

Nose: Pungent stewed veggies, tomato, aromatic, velvety, silky dark red fruit.

Taste: Very nice.  A good balance of fruit, spice rack, not overdone, nice firm tannins and titillating finish.  Want more.

 

At the close of our seminar Blackburn asked, “What favorite moment are you picking that wine for?” as tasters usually note their favorite and these 2011s all deserve note.  These are pulling back to a more elegant state, according to Blackburn, with less alcohol than in the past for Cabernet Sauvignon.

 

photo 1Walk Around Tasting

I did not taste everything, so forgive me if I missed your favorites, but I noted *Favorite wineries and **Favorite wines of mine below:

 

Somerston

2012 Priest Ranch Sauvignon Blanc, Napa Valley

2011 Priest Ranch Cabernet Sauvignon, Napa Valley

2010 Stornoway, Estate Grown, Napa Valley

2010 Cabernet Sauvignon, Estate Grown, Napa Valley

 

*Round Pond

2012 Rutherford Sauvignon Blanc

2011 Rutherford Estate Cabernet Sauvignon

2011 Napa Valley Cabernet Sauvignon

 

ZD

2012 Chardonnay

2010 Napa Valley Cabernet

2010 Reserve Cabernet

 

Louis M. Martini

2010 Monte Rosso Cabernet

2010 Napa Valley Cabernet

2011 Sonoma County Cabernet

2010 Napa Valley Cabernet Lot 1

 

Truchard

2010 Cabernet Sauvignon Napa Valley

 

*Joseph Phelps

**2010 Insignia

 

*Mt. Brave

**Mt. Veeder Cabernet Sauvignon

 

*Anakota

Montana Cabernet

**Dakota Cabernet

 

*Rombauer

2012 Chardonnay

2009 Diamond Cabernet

**2010 Cabernet Sauvignon

 

Signorello

2011 Hope’s Cuvee Chardonnay

2010 Estate Cab

2010 Padrone

 

Lail

2012 Blueprint Sauvignon Blanc

2011 Blueprint Cabernet Sauvignon

2010 J. Daniel Cuvee

 

Snowden

2010 Reserve Cabernet Sauvignon

 

*Hall

2011 Napa Valley Cabernet Sauvignon

 

Tournesol

2012 Sauvignon Blanc/Semillon

2012 Rosé of Pinot Noir

2008 Proprietor’s Blend

 

*Steltzner

**2011 Claret

2011 Estate Cabernet Sauvignon

**2009 Malbec

 

*St Supery

**2010 Rutherford Merlot

**2010 Napa Valley Estate Cabernet Sauvignon

**2010 Dollarhide Estate Cabernet Sauvignon

 

*Duckhorn

2011 Decoy Napa Valley Red Wine

**2011 Decoy Sonoma County Cabernet Sauvignon

**2010 Napa Valley Cabernet Sauvignon

**2010 Paraduxx Z Blend Napa Valley Red Wine

 

*Knights Bridge

**2011 Pont de Chevalier Sauvignon Blanc

**Estate Cabernet Sauvignon

**Dr. Crane Cabernet Sauvignon

2009 Pont de Chevalier To Kalon Cabernet Sauvignon

 

*Cain Five

**NV9 Cain Cuvee

**2009 Cain Concept – The Benchland

**2008 Cain Five

 

*Frank Family

**2012 Napa Chardonnay

2012 Napa Carneros Pinot Noir

**2010 Napa Cabernet

2009 Rutherford Reserve Cabernet

2011 Napa Zinfandel

 

Kelleher

2012 “Block 21” Sauvignon Blanc-Napa Valley

2008 “Brix Vineyard” Cabernet Sauvignon-Oakville

2009 “Brix Vineyard” Cabernet Sauvignon-Oakville

 

*Heitz

2012 Sauvignon Blanc

2008 Napa Valley Cabernet

**2007 Trailside Cabernet

**2006 Martha’s Vineyard

 

Peju

2012 Sauvignon Blanc

2010 Merlot

2010 Cabernet Sauvignon

 

*Ackerman

2005 Cabernet Sauvignon

2006 Cabernet Sauvignon

2008 Cabernet Sauvignon

 

*Pott

2011 Her Majesty’s Secret Service

2011 The Arsenal

 

Laurel Glen

2009 Estate Cabernet

2010 Vineyard Estate Cabernet

2011 Counterpoint Cabernet

 

Silver Trident

2010 Napa Valley Cabernet Sauvignon

2011 Russian River Pinot Noir

 

Chappellet

Pritchard Hill Cabernet

 

Tierra Roja

2009 Cabernet Sauvignon

 

Rocca

2009 Estate Cabernet Sauvignon, Grigsby Vineyard, Yountville]

2009 Merlot, Grigsby Vineyard, Yountville

2009 Syrah, Grigsby Vineyard, Yountville

2009 Vespera, Proprietary Red Blend, Napa

 

Rosenthal

2008 Block M

2007 Cabernet Sauvignon

2008 Surfrider Cabernet Sauvignon

2008 Surfrider Meritage

 

Veedercrest

 

Gentleman Farmer

2010 Napa Valley Cabernet Sauvignon

 

Alpha Omega

2011 Chardonnay

2010 Cabernet Sauvignon

The Debate Missouri Hopper

The Debate To Kalon

The Debate Dr. Crane

 

*Tanner DaFoe

**2009 Cabernet Sauvignon

 

Robert Oatley

Signature Select Margaret River Cabernet

Finisterre Margaret River Cabernet

 

*Hawk and Horse

2009 Cabernet Sauvignon

2009 HHV/ Block Three

**2009 Latigo

 

Wente

2011 Southern Hills Cabernet Sauvignon, Livermore Valley, San Francisco Bay

2011 Charles Wetmore Cabernet Sauvignon, Livermore Valley, San Francisco Bay

2010 The Nth Degree Cabernet Sauvignon, Livermore Valley, San Francisco Bay

 

*Grgigh Hills

2010 Chardonnay

2009 Merlot

**2010 Cabernet

**2009 Cabernet

 

*Bacio Divino

2012 Lucie Chardonnay

2011 Lucie Pinot Noir

**2009 Reserve Cabernet

2010 Vagabond Syrah

 

Silverado

2009 Napa Cabernet Sauvignon

 

Greyscale

2011 Cuvée Blanc

2009 Napa Valley Cabernet Sauvignon

2010 Napa Valley Cabernet Sauvignon

 

Alexander Valley Vineyards

2011 Estate Cabernet Sauvignon

2010 Alexander School Reserve Cabernet

2009 CYRUS

 

Steven Kent

2010 Lineage

 

Heritage Link Brands

Seven Sisters “Odelia” Sweet White

House of Mandela Royal Reserve Cabernet Sauvignon

House of Mandela Thembu Collection Cabernet Sauvignon

Seven Sisters “Dawn” Pinotage/Shiraz

 

*Collier Falls

**2010 Hillside Estate Cabernet Sauvignon

2010 Hillside Estate Zinfandel

 

J. Davies

2010 Cabernet Sauvignon Diamond Mountain District Napa Valley

Gregory Alozno on: Swiss Eaux-de-vie

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Located in northwest Switzerland on the Rhine River is the beautiful city of Basel. I love this area where the Swiss, French, and German borders converge. The region is rich in a culture that is affectionately known as the “Regio Tri-Rhena,” and extends into German Baden-Wurttemberg and French Alsace. Part of Basel’s allure is its many theaters and museums.

By now, you are thinking this sounds lovely, but wines and spirits from Switzerland?

Today I am joined by friend and fellow sommelier, Celine Huber. We plan to share with you a selection of spirits that are unmistakably, Swiss.

“You know Gregory, Celine paused to contain her amusement. “We Swiss once had a reputation for being a nation of heavy drinkers.”

“Seriously?”

“Back in the 17th century there was a popular saying, ‘drink like a Swiss.’ It was not only in part our culture, drinking was our passion,” her tone was light and lively.

“Interesting,” I paused on the moment. “I have always regarded the Swiss as moderate drinkers.”

“True,” Celine’s eyes crinkled softly as she spoke. “We have been influenced greatly by our neighbors. However, we do enjoy drinking almost as much as we love eating.
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”

“Proscht!”

Eau-de-Vie is French for “water of life.” It refers to the wide variety of fruit-based distilled beverages. Orchard fruits, such as apples, pears, plums, cherries, and blackberries are commonly used in distilling these spirits. Typically, Eaux-de-Vie are bottled at an alcohol content between 35%-50%.

Our first selection, Ette Zuger Kirsch Eau-de-Vie is made from Swiss black mountain cherries and distilled in small copper pot stills, then aged for three years. It is important to note that no chemical flavors are used in any way. On the eye, our Kirsch is clear and bright. When swirled, it leaves a thin clear coat on the inside of the glass and shows some impressive “long legs.” On the nose, there is an immediate aroma of fresh cherries that smoothes subtly. On the palate, Ette Zuger Kirsch is clean with subtle cherry flavors. Keep in mind that it has not been aged in wood, so it has a cleaner and just fruit taste. The finish is long lingering. The alcohol content is 42% with a price tag of $45.

“I love the warming rush from Ette Zuger Kirsch,” Celine smiled softly. “This is a well-made Eau-de-Vie.”

“What dishes would you serve with our Ette Zuger Kirsch?” I queried.

“Definitely a lovely match with smoked salmon canapes,” she replied without hesitation. “Ette Zuger Kirsch also makes a wonderful Aviation cocktail’

“I did not know you drank gin,” I chuckled lightly.

“I don’t,” Celine shook her head from side to side. “I cheat the recipe and use vodka.”

“Well then, from one vodka drinker to another,” I laughingly shared the moment and raised my glass to toast her. “Proscht.”

Our next selection, Fassbind Pflumli is a premium plum fruit brandy from the Urschwyzer Distillery. The company has been producing premium spirits since 1846. In 1856, at the World Exhibition in Paris, Napoleon lll awarded a gold medal to this legendary Swiss company. On the eye, Pflumli is clear and semitransparent. It is well textured with long legs. On the nose, the bouquet is filled with the intoxicating aroma of Lohrpflumli, Swiss sweet plums. On the palate, there is a harmony of fruit and alcohol from a 3 year maturity period. There is also an array of flavors reminiscent of marzipan,  followed by a long and continuous finish. Fassbind Pflumli is 41% alcohol with a price tag of $65.

“I especially like the fruitiness of Pflumli,” Celine openly displayed her preference. “The long finish always leaves me wanting more.”

“Since living in Europe I have learned to appreciate spirits distilled from plums,” I paused for effect. “Pflumli is just a tad too sweet for my palate.”

Himbeergeist, also known as Framboise, is a unique type of German Schnapps that is popular with the Swiss. It is distilled primarily in Germany, the Alsace region of France, and select Swiss distilleries.  What separates Himbeergeist from traditional schnapps is the process by which it is made. First, a mixture of neutral spirit, which must be 95.6% purity is distilled with fresh ripe raspberries. This process of maceration is used rather than fermenting the raspberries as they contain very little sugar. It is then left at rest for several weeks. This period allows for flavor and aroma to transfer to the alcohol. The mash is then distilled in copper pot stills. The name in German translates as, himbeere (raspberry), geist (spirit). The French translation, framboise (spirit).

Our next selection, Schladerer Himbeergeist is renown amongst raspberry brandies. Schladerer boasts using only select fruits from the Black Forest. On the eye, our Himbeergeist is clear and bright. When swirled, it shows some extremely long legs.
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On the nose, there is only the essence of raspberries, which is most inviting. On the palate, it is simply sublime. There is a perfect balance of sweetness to fruit. The finish on this liqueur is long and memorable. The alcohol content is 42% with a price tag of $40.

“Some people prefer Himbeergeist in their coffee,” Celine was quick to point out. “I’m sure you would find that a sacrilege.”

“Indeed,” I nodded heartily. “This is a wonderful liqueur that demands to be appreciated on its own”

“Speaking of coffee, shall we make a move?” Celine’s eyes sparkled as she smiled. “I know an excellent cafe, not far from here, with wonderful pastries.”

“But that my friends, is another story …”