CUTWATER SPIRITS SCORES TOP HONORS AT SAN FRANCISCO WORLD SPIRITS COMPETITION 2022

May 11, 2022 by evebushman

SAN DIEGO/PRNewswire/ — San Diego-based distillery, Cutwater Spirits, is proud to announce exciting new wins from the prestigious San Francisco World Spirits Competition (SFWSC). Cutwater brought home top honors for five of its bottled spirits including a Double Gold for Cutwater Mezcal Joven and Gold medals for Cutwater Tequila Blanco, Cutwater Tequila Reposado, Bali Hai Tiki Gold Rum, and Devils Share American Whiskey. SFWSC is the oldest, largest and one of the most respected competitions of its kind, and this year, Cutwater earned 36 total awards across the brand’s portfolio of bottled spirits and canned cocktails.

The Competition judging panels consist of some of the industry’s most esteemed and renowned industry experts, including Anthony Dias Blue (Tasting Panel) and Jeffrey Morgenthaler (Clyde Common). The 2022 competition was the largest ever with 5,000 spirits from more than 40 countries entered.

To date, Cutwater Spirits has earned over 1950 awards across its portfolio, reflecting Co-Founder and Master Distiller Yuseff Cherney’s passion and unwavering commitment to quality and innovation.

“It is a truly important honor to be recognized by this esteemed competition,” comments Cherney. “These awards speak to the entire team’s dedication to making world-class spirits and canned cocktails.”

Cutwater will continue to release new, bar-quality canned cocktails and spirits. Follow Cutwater Spirits on Instagram to stay up to date on the latest.

About Cutwater Spirits: Cutwater Spirits, the most awarded canned cocktail brand in the U.S., is a San Diego-based distillery known for its award-winning lineup of over 20 canned cocktail classics made from its portfolio of bottled spirits that span nearly every spirit category including tequila, vodka, rum, gin, whiskey and liqueur. Co-Founder and Master Distiller Yuseff Cherney began distilling as a side project under Ballast Point Brewing. He started canning cocktails because he wanted to make drinks he could enjoy while doing the things he likes to do (mostly fishing and hiking). In 2017, Cutwater Spirits was established as a separate entity from the brewery and now operates from a 50,000 square foot distillery and production facility, which includes a world-class tasting room and restaurant. To date, Cutwater has earned over 195o awards across its portfolio of products and is distributed in 50 states. Learn more at www.CutwaterSpirits.com or follow @cutwatersprits on Instagram, Twitter, and Facebook.

Neft Vodka: a Vodka to Sip!

December 25, 2020 by evebushman

I’ve tasted a lot of vodka over the years. Flavorless and colorless are two descriptors assigned to it most often in spirit education courses. But, when you taste vodka over a period of time you can detect certain nuances, things that make them differ, and in the case with Neft, stand above the pack.

For most tasters, beginners to experts, it’s the alcohol burn that sets them apart. Inexpensive vodka can be quite harsh – lots of burn – while other more sought after brands – have little to no burn, but also have some interesting qualities. Neft is one of those.

When my sample arrived I was immediately surprised at the tin container it came in. Did some reading and learned that the tin cylinder leaves less of a carbon imprint, it’s not breakable and will stay cold longer. The sample also came with instructions for tasting. As I’ve said I’ve tasted plenty, but in the essence of a true vodka lover I followed their suggestions: how long to chill it, the type of glass to use, to try alone and not in a cocktail, how to nose the vodka, etc. This is the result:

As instructed we didn’t freeze, only chilled in freezer for an hour before sampling. Tasted neat and in a small glass:

Observation in glass: clear and clean, like a finely filtered water. No minerals or impurities.

Aroma from two inches away and swirling: reminded me of a a very fine sake, like a daiginjo where the sake rice has been milled down to 50%. With a gentle sweetness, as well as a creaminess, and some slightly buttery and even nutty notes.

Flavor: Smooth, burn on the mid palate only and not immediate. Still reminding me of a fine cold sake but of course, this is definitely a smooth and creamy vodka. The mouthfeel makes me want to sip alone, not masked by ingredients in a cocktail or even with ice. If I hold on the palate, the way whisky master blender Richard Patterson instructs for tasting single malt scotch, the mouthfeel only becomes rounder and more balanced.

Conclusion: This is not your mother’s vodka. This is a whole new generation, and a new level, of sippingvodka. 99 Eve points.

From Neft:

NEFT IS MADE FROM THE PUREST INGREDIENTS

NEFT is made from only four non-GMO European ryes and the purest water from the Austrian Alps. No additives. No sweeteners.

Our four grains of ancient rye species (Amato, Askari, Rasant and Pollino) are used in our proprietary blend. When brought together, the result is an award-winning taste with unprecedented smoothness.

It takes fifty years for the water we use to make its way from its source to our secured aquifer. During this time, gravity slowly draws the most important ingredient of our vodka through slate and granite. As it slowly seeps through crystalline rock, it’s purified for decades creating the purest water in the world.

NEFT USES SMALL-BATCH DISTILLING

NEFT is distilled in Lustenau, Austria near the Rhine River and Switzerland Border.
Our distillery has been perfecting small-batch, curated spirits for over 130 years.
NEFT is distilled three times in a copper-pot still.
We use a proprietary activated, carbon-layer filtration process.

NEFT IS AWARD WINNING
Double Gold, San Francisco World Spirits Competition, 2019 & 2018

Best Vodka, San Francisco World Spirits Competition, 2018

98-point rating, The Tasting Panel

92-point rating & Gold Medal, Beverage Testing Institute

Gold Medal, The Fifty Best

Gold Medal, Best Tasting Spirits

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

Vintage Eve Circa Jan 2018: Review of Joya Sangria

September 15, 2020 by evebushman

Had an interesting chat a few weeks ago with one Eamon McDonald, the Founder and CEO of Joya Sangria. I had some experience with both house bar made and commercially produced bottle made Sangrias, however I never did a review. Now was my chance.

Eamon said that his imported Sangria was made with Spanish grapes and a small percentage of sugar. Serve chilled, over ice, with add ons like fruit and it would also lend itself to a cocktail.

When I received my samples I waited until I had a group over to sample with me. Collectively, these are our notes from the first tasting, the second tasting two days later was just me:

Joya White Sangria

12% ABV

Aromas of pineapple, grapefruit and pleasant floral notes, followed by the same fruit flavors on the mouth with the addition of honey. A nice mouth-coating viscosity allowed the flavors to linger. I could see this over ice with a slice of orange.

Reopened the same bottle two days later: Got more aromas of hard candy, maybe apple and lemon, while on the mouth I tasted the same pineapple and grapefruit, but also the addition of lemon-lime. I still wanted to add an orange slice but now I also wanted a little spritz too.

Joya Red Sangria

12% ABV

This had received 90 points from Tasting Panel and all agreed that it was tasty. With aromas of dried black cherry, plum and earth that were followed up in the mouth with a much drier taste than the White Sangria. The same cherry and plum fruit but also some plump raisin.

Reopened the same bottle two days later: Maybe a bit more black fruit on the nose – blackberry for sure – as well as some of that raisin I had only noticed on the palate the first time, wet earth and stone. Tasting it a second time there was a new layer of juicy ripe blueberry.

Note on the reopened tastings

I’ve done this before, just to see how a wine may fare after being opened for a day or two. Sometimes the new aromas and flavors can be attributed to how you would view aging and/or aeration, however sometimes, which may or may not be the case here, I find more when I get the chance to study again. Clearly, you will need to do your own study of Joya to see if you agree!

From Joya

JOYA® Sangria is a Spanish jewel that will excite any palate. In fact, the word JOYA is Spanish for jewel.

Its origins are in the small town of La Puebla de Almoradiel, nestled between the rolling hills and vast plains of Castilla La Mancha. Here, in the corner of Spain known for its winemaking traditions since before the time of Don Quixote, a prestigious family winery is transforming noble grape varieties into this vibrant, authentic and Premium Sangria layered with all-natural essences of fresh Mediterranean fruits.

JOYA® is distinct from other Sangrias on the market today due to its fuller-bodied 12% ABV, versus competitors at 7.0% to 8.5% ABV. Why does this matter? Simple. JOYA® Sangria will maintain its great taste and alcohol down to the last drop – even after cooling with ice. It’s a fuller taste you and your guests will appreciate.

JOYA® Sangria is ready to drink. Serve chilled or over ice. Garnish with fresh fruit if desired.

See their website for pairing suggestions and cocktail recipes too: www.joyasangria.com

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Slow Wine Announces New US Editor for the Slow Wine Guide: Deborah Parker Wong!

July 6, 2020 by evebushman

NEW YORK (PRWEB) – Slow Wine Editore announces some important changes and news for the next 2021 edition of its English-language edition of the Slow Wine Guide, which this year successfully celebrated its 10th anniversary. Deborah Parker Wong, DWSET, one of the Slow Wine Guide contributors, has recently been named National Editor of the US edition of the guide, thus confirming her dedication and passion to put a spotlight on those American wineries that have made it their priority to be environmentally cautious, according to the “Slow philosophy.” Deborah, Global Editor at Somm Journal and The Tasting Panel, is an opinion-leading wine industry leader, communicator, journalist and author. She also guides tastings and educational seminars, and judges several wine competitions each year.

Bottom Row: Cami Sisk MS, Chairwoman of the Judges Panel Deborah Parker Wong, Eve Bushman, Stacie Hunt.
Top Row: Danny Ronen, Paul Ellis, Cassandra Brown, David Glancy MS, Roger Bohmrich MW

With the growth of “green” oenology in the United States, the guide started to include wineries from California and Oregon in 2017 and announced lately its expansion through Washington state and the east coast, with New York, Virginia, and Maryland wineries soon to be reviewed. “I am honored to have the opportunity to lead the Slow Wine editorial team in the US,” stated Parker Wong, “and am excited to be part of the next chapter in this ever-evolving time.”

The Slow Wine community in the US is steadily growing after having expanded beyond Italian borders just a few years ago. “I’d like to thank former US editor, Jeremy Parzen, for his dedication the Slow Wine Guide and his contribution to our expansion in the US,” stated Editor-in-chief, Giancarlo Gariglio. “We are very encouraged by the positive response so far and look forward to continuing the Slow Wine mission with our American peers for years to come.”

The recent lockdown caused by the pandemic created an uncertain scenario for the Slow Wine movement, whose reviewing process is based on winery visits and blind tastings. To cope with the emergency, the editorial staff has recently announced a new digital approach consisting of virtual visits with producers to gather all the necessary information and parameters required by the guide.

“For ten years,” commented Gariglio, “we have personally visited more than 2,000 wineries, we have met their leaders, walked their vineyards and told their stories. The recent pandemic forced us to modify the way in which we work, but we are not slowing down.
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Thanks to technology and our learnings during the lockdown, we are substituting in-person visits with virtual meetings and tastings, and the result so far has been extremely successful. We can now share these digital interviews with our readers on our social media channels, a completely new offering for our followers.”

To get your own digital copy of the 2020 Slow Wine Guide, visit this link here. The Slow Wine Tour will come back in the US in 2021 with a new edition that is destined to remain in history.

About Slow Wine
The Slow Wine Guide, published by Slow Food Editore (the publishing arm of Slow Food Italy*), adopts a new approach to wine criticism and looks at a variety of factors to evaluate wineries in their entirety. They take into consideration wine quality, history and adherence to terroir, value, environmental sensitivity and ecologically sustainable methods of practice. Slow Wine was conceived to give a realistic snapshot of the current Italian wine landscape. The guide features reviews of over 500 different wineries, each one visited by Slow Food experts.
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It is available for purchase on Amazon.com as well as in select bookstores.

*Slow Food International is a global grassroots organization that envisions a world in which all people can access and enjoy food that is good for them, good for those who grow it, and good for the planet. A non-profit member-supported association, Slow Food was founded in Italy in 1989 to counter the rise of fast food and fast life and the disappearance of local food traditions, and to encourage people to be aware about the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world.

Vintage Eve Circa Jan 2016: The Tasting Panel Magazine’s Annual Champagne Tasting

January 29, 2019 by evebushman

About a month ago I attended an all Rose sparkling and Champagne tasting courtesy of the Tasting Panel Magazine, an annual event held just before the new year. This past year’s event was held at the charming Sotto Restaurant in LA.

The tasting is set up as a self-pour format and attended by various members of the press and wine community – people that can be trusted to spit and not over pour. I like the tasting as I can not only control the pour, I can usually complete the event in about 90 minutes. The downfall is that there is no way to take notes while holding my glass in one hand. I can only accomplish that at a sit-down tasting.

It’s important to me to give a shout out to the Tasting Panel Magazine for hosting this event, it really is quite a nice way to end the year and very generous of them to host it.

And for my readers had to wait until January to read this: Sparkling wine and Champagne can be enjoyed all year long, and not just for special occasions like New Year’s Eve. I learned the lesson well when reading and reviewing The Widow Clicquot, and I dare you to argue with her logic.

Now, moving on, I have the complete list of wines below that were shared, and some one-word descriptors (a bit wine-stained but I can make them out) in CAPS and italics for the wines I enjoyed the most and/or found the most interesting. You can also see a brief slideshow of my faves here in and under 1-minute YouTube.

The List

USA Michelle NV Brut Rosé – Columbia Valley

USA Gruet NV Brut Rosé – USA

USA Piper Sonoma NV Brut Rosé – Sonoma County WOW

USA Gloria Ferrer NV Blanc de Noirs – Carneros

USA Gruet 2010 Grande Rosé – New Mexico

USA Frank Family Vineyards 2011 Brut Rosé – Carneros

USA J. Schram 2007 Rosé – North Coast AGED GREAT

Tasmania Jansz Tasmania NV Premium Rosé – INTERESTING

Spain Cavas Hill NV Rosado 1887 – Cava

Spain Pere Ventura NV Tresor Brut Rosé – Cava WOW

Spain Vilarnau NV Brut Rosado – Cava

Italy Mionetto NV Prestige Gran Rosé – Veneto/Trentino

Italy Lamberti NV Spumante Rosé – Veneto IGT

Italy Masottina NV Cuvée Brut Rosé – Veneto IGT

Italy Buglioni Lo Spudorato 2013

Italy Ferrari NV Rosé – Trento DOC

Italy Ferrari Perle NV Rosé – Trento DOC YUM

France Charles de Fere NV Cuvée Jean-Louis Brut Rosé

France Charles de Fere NV Réserve Rosé – France

France Gratien & Meyer NV Crémant de Loire Brut Rosé – A.O.C.

France Grandin NV Brut Rosé – Loire Valley

France Le Grand Courtâge NV Grande Cuvée Brut Rosé

France Pierre Sparr NV Brut Rose – Crémant d’Alsace

France JCB by Jean-Charles Boisset NV No. 69 Rosé BRIGHT

Champagne Bernard Rémy Brut Rosé

Champagne Champagne Nicolas Feuillatte NV Brut Rosé WELL DONE

Champagne Lanson rose label brut

Champagne Alfred Gratien Classic Rosé

Champagne Veuve Clicquot NV Yellow Label Rosé PERFECT

Champagne Champagne Henriot Brut Rosé, NV BALANCED

Champagne Champagne Palmer Rose Reserve NV

Champagne GH Mumm Brut Rose NV LOVELY

Champagne Duval-Leroy Rosé Prestige Brut NV PERFECT

Champagne Ernest Remy Rosé de Saignée INTERESTING

Champagne Leclerc Briant Brut Rose NV UNIQUE

Champagne Leclerc Briant Rubis de Noirs 2006 UNIQUE

Champagne Champagne Philippe Gonet

Champagne Champagne Taittinger Prestige Rose

Champagne Gosset Grand Rose

Champagne NV Champagne Delamotte, Brut Rosé

Champagne Charles Heidsieck Rose Reserve NV YUMMY

Champagne Charles Heidsieck Vintage Rose 2006 OMG

Champagne Perrier Jouet Belle Epoque Rose 2006 OMG

Champagne Dom Pérignon Rosé Vintage 2004 PERFECT

Champagne Armand de Brignac Rosé PERFECT

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

The 10th Annual “STARS of Cabernet”

October 13, 2018 by evebushman

Beverly Hills – Were you aware that Cabernet Sauvignon, the most cultivated grape in the world, is the result of a marriage between the Cabernet Franc and Sauvignon Blanc grape varietals?

In celebration of Cabernet Sauvignon, “STARS of Cabernet” is the premier tasting event of the year! More than 30 of the best Cabernet producing wineries in California–and the world, will showcase their Cabernets and other wine varieties. Come and taste over 100 different wines hailing from Napa, Sonoma, Paso Robles, Santa Barbara, France, Argentina and Chile.

List of wineries set to pour: Wines of South Africa, Trujillo Wines, Vineyard 29, Alpha Omega, Palazzo Wine, Frank Family Vineyards, Roy Estate, CAMi Vineyards, Bernardus Winery, Addendum, Allegretto Wines, Hawk and Horse Vineyards, axr, Hestan Vineyards, Jonata, Ladera Vineyards, Moraga Bel Air, Roca Family Vineyards, Hertelendy, The Debate, Clark-Claudon Vineyards, Michael Rolland, Duckhorn Vineyards. Merryvale Vineyards, JACK Winery, Almaviva Winery, S.R. Tonella Cellars, The Unfiltered Collection, VGS Chateau Potella & many more!

The evening will commence at 6pm with a VIP-access-only vintage tasting, followed by a PENINSULA catered dinner buffet- Acquaint yourself with the world of Cabernet while enjoying exquisite tray-passed appetizers! From 9-9:30pm, guests will enjoy a delicious dessert after-party.

A silent auction containing collectable and large format wines will benefit The TJ Martell Foundation–the music industry’s largest entity funding innovative medical research focused on finding cures for leukemia, cancer and AIDS, as well as sourcing/supporting early-stage research projects aimed at developing more effective clinical treatments for patients who otherwise cannot afford a panacea. Learn more at tjmartell.org.

Tickets now on sale!
For information and ticket purchasing, please visit Stars of Cabernet. STARS of Cabernet thanks its generous sponsors: Peninsula Hotel, Los Angeles Magazine, Evian, Robb Report, The Somm Journal and Tasting Panel Magazine.

About Peninsula Hotel:

The only AAA Five Diamond and Forbes Five Star-rated hotel in Southern California every year since 1993, The Peninsula Beverly Hills offers 194 guest rooms, including 38 suites and 16 private villas, nestled among lush tropical gardens in the heart of Beverly Hills. The Peninsula is located at the intersection of Wilshire and South Santa Monica Boulevards and within comfortable walking distance from the legendary Rodeo Drive.

About WineLA:

WineLA is about enhancing the wine culture of Los Angeles one event at a time. To do so, wine must be in rhythm with fashion, music, food and other beverages. It must take advantage of the geography, the architecture and the centers of interest. Los Angeles is a giant playground with an amazing array of venues, spaces, wine bars, restaurants, beaches, rooftops, gardens, and magical views. We are a part of the LA lifestyle, the wine lifestyle, and celebrate the people, the place and the passion.

Vintage Eve 5/2015: Cabs of Distinction = Dinner at Opolo and The Quaff Report Panel

July 17, 2018 by evebushman

Dinner at Opolo Vineyards after our first day learning and tasting at the Paso Robles Cab Collective Cabs of Distinction was a special treat booked for us by the public relations company marketing the event, Parker Sanpei. Starting with an after hours tasting in their tasting room – their Zin and Sangio stood out uppermost in my mind the next day – we also took a brief tour.

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Dinner at Opolo Vineyards!

The winery now houses not one but two copper stills in which chief distiller and vineyard manager Paul Quinn has been making a freaking outstanding grappa, and just that day, had completed distilling a pear brandy. Come to find that several Paso wineries are getting their license to distill alcohol from fruit and sell from their tasting rooms. I told Paul that since Opolo is SIP certified this is a natural following, to use up every scrap…for our pleasure.

We then toured the grounds. We visited a large welcoming grassy area that is used for the 8,000-strong club member parties, the rooms for overnight guests and a main house with plenty of windows for vineyard views set up for our dinner.

Starting with a lovely fruit-forward Roussanne we dined on a spinach salad with dried cranberries, apple slices, walnuts and then buttery scallops over Parmesan risotto. The owner, Rick Quinn, who had already wowed us with his smoked pork salami and smoked pork loin as appetizers, had created a meaty Goulash with grilled artichoke which I believe they served with their reserve Zinfandel. For dessert, our only store bought item, was a light cheesecake covered in berries and compote.

If you haven’t been to Opolo and like big friendly wines paired with friendly people, don’t miss them on your next trip to Paso.

The Quaff Report Panel Discussion

On day two of our visit we were invited back to the Paso Robles Inn Ballroom for a sommelier led seminar.

While the panelists got ready Meredith May, publisher of Tasting Panel and SOMM Journal, announced that she will soon be unveiling a chef-focused cannabis magazine coming in the fall, contact info@TheCleverRoot.com if you want to learn more. This was news!

Then it was time for the panel.

Okay, right off the bat, this is my first experience watching others – as the audience wasn’t participating – taste and comment on wine. One thing I did learn came from sommelier Mike Madrigale, the moderator, who discussed helping restaurant staffs by blind tasting wines and discussing them on their merits.

Then he asked his fellow panelists to taste and only comment on any remarkable attributes found in the wines poured out in front of them.

Like a silent movie, with no music as an accompaniment, we waited for what seemed like several minutes for ANYTHING to happen. May took the opportunity to talk about the reach, 90k readers, of the Tasting Panel. She then explained that she had offered to take over the Sommelier Journal when it was about to fold, revamped it as the Somm Journal and offered it up for free to trade – and now up to 60k are reading it.

That time spent allowed our panel of Somms and wine directors to come up with some ideas of what was in their glasses. Savory, dusty, no oak…was it a Cabernet Franc or straight Cab? Across the board they had differing opinions other than what we already knew: all are Bordeaux, the only questions is new or old world?

The MS at Giada at the Cromwell Hotel, Darius Allyn said for us, as he believed that many lay people were in he audience, that they have to look at cost and how the wines offered up to pair with their cuisine.

Madrigale commented that the first wine, once revealed was a $200ish Bordeaux, wholesale would be about $125 and then about $300 on a wine list – for a wine that needs age, he wouldn’t buy this for a restaurant. He gets better deals looking for this and others at auction.

Allyn mentioned that he is given a budget by the restaurant, and he can’t speed up time on a bottle that needs age.

Both commented that Burgundy may triple in value with time, while current Bordeaux would not, and the price of Bordeaux is somewhat inflated. Which was another reason they routinely chose not to invest money in them for their wine lists.

As they worked their way through the remaining wines, we tweeted along with them, but there was more discussion about if the blind wines were new or old world and less about things I could get into, like what their customers would think, what would they pay, if it was unexpected would a customer send it back. In conclusion: if you want us to watch while you drink you better engage us. Oh well.

Story in photos: https://www.facebook.com/media/set/?set=a.10205508500739325.1073741916.1455706632&type=1&l=dbb4543053

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

The 9th Annual “STARS of Cabernet”

November 8, 2017 by evebushman

LOS ANGELES – LearnAboutWine, a wine education and event website dedicated to the education, service, and enjoyment of wine, is pleased to announce a stellar lineup of wineries appearing at the 9th annual “STARS of Cabernet” event on November 15 at One of the top hotels in the Los Angeles area, The Peninsula Beverly Hills.

Facebook Banner “STARS of Cabernet” is the premier tasting of the year that celebrates Cabernet Sauvignon. Over 36 of the best Cabernet producing wineries in California and the world will showcase their Cabernet as well as other wines. Tasting over 100 wines including cabernet and variety of others. Wineries come from Napa, Sonoma, Paso Robles, Santa Barbara, France, Argentina and Chile. The only event of its kind in the Los Angeles area, which showcases some of the top bottles of Cabernet.

There will be guest winemakers that will host an intimate VIP reception before the Grand Tasting and share their experiences and expertise with the select crowd. Featuring Wines from: Hess Collection, Hertelendy Vineyards, Metaphora Wines, St. Supéry Estate Vineyards & Winery, Guarachi Family Wines, Garden Creek Ranch Vineyards Winery, Cornerstone Cellars & Clos Du Val.

A silent auction, containing lots of collectable and large format wines, benefits TJ Martell Foundation. The T.J. Martell Foundation is the music industry’s largest foundation that funds innovative medical research focused on finding cures for leukemia, cancer and AIDS. The Foundation sources and supports early-stage research projects aimed at developing more effective clinical treatments for patients which otherwise might not be funded. Learn more at tjmartell.org .

Tickets now on sale.
For more information about the event and to purchase tickets please visit StarsofCabernet.com

Stars of Cabernet thanks its’ sponsors: Peninsula Hotel, Los Angeles Magazine, Evian, Robb Report, The Somm Journal & Tasting Panel

Confirmed Wineries:

Addendum Napa Valley

Arrowood Vineyards and Winery

Bernardus Winery Bordeaux

CAMi Vineyards

Clos Du Val

Cornerstone Cellars

Derenoncourt (Montesquieu Winery)

Duckhorn Wine Company D

unn Vineyards

Ehlers Estate

Folio Fine Wine Partners

Frank Family Vineyards Frog’s Leap

Gamble Family Vineyards

Garden Creek Ranch Vineyards Winery

Guarachi Family Wines

Hawk and Horse Vineyards

Hertelendy Vineyards

Hess Collection

Hestan Vineyards JH Collection

La Sirena Metaphora Wines Nellcôte

O’Shaughnessy Estate Winery

Oakville Ranch Winery

Silverado Vineyards

Smoking Gun Wines Spire collection/ Mount Brave Spottswoode/ Pilcrow/ True North

St. Supéry Estate Vineyards & Winery

Stanton Vineyards

ZD Wines, Napa Valley

About Peninsula Hotel:
The only AAA Five Diamond and Forbes Five Star-rated hotel in Southern California every year since 1993, The Peninsula Beverly Hills offers 194 guest rooms, including 38 suites and 16 private villas, nestled among lush tropical gardens in the heart of Beverly Hills. The Peninsula is located at the intersection of Wilshire and South Santa Monica Boulevards, within easy walking distance of Century City and Beverly Hills’ legendary Rodeo Drive.

About LearnAboutWine and the new wineLA.com
Ian Blackburn, founder of LearnAboutWine, drinks wine for a living. Since it was established in 1995, he has built LearnAboutWine into the leading source for wine education and events in Southern California and as it turns 20 years old in 2015. To celebrate its 20th Anniversary, LearnAboutWine will get a big facelift and a new brand called wineLA (.com) will take over events and classes in Los Angeles. Ian Blackburn say’s “LearnAboutWine has a higher purpose that we intend to grow nationwide in 2015… an exciting time for us indeed.” Ian continues to innovate and focus on demystifying wine for everyone from the casual drinker to the potential collector and was voted as “One of the Top 5 Places to Taste Wine in Los Angeles” by LAist.com (8/2013). Ian’s passion for wine and entertaining makes him one of the top spokespersons in the United States and currently Ian is studying for his Masters of Wine. Ian’s entertaining ways can heard on YouTube, or on many of Los Angeles radio airwaves; ABC’s “The Bachelor” and on Wealth TV.

Vintage Eve May 2013: The Wines of Calabria, Vino California 2013

May 23, 2017 by evebushman

Below are my notes from Vino California’s Seminar One: “CALL TO CALABRIA, Discovering the Wines from the “Toe” of Italy’s Peninsula”, that I recently attended at the Skirball Cultural Center. I am sharing what I learned with readers as it fits the Wine 101 mantra: Learn by tasting, and if possible, have experts to lead you. Next week I will share the notes from a second seminar, “FROM LAGREIN TO NEGROAMARO, Exploring the Rare Varietals of Italy.”

Event Description

Led by Anthony Dias Blue, Editor-In-Chief of the Tasting Panel magazine, this seminar delves into the extraordinary wines hailing from the southern region of Calabria. Celebrating traditional Calabrian varietals such as Greco, Magliocco and Gaglioppo, this seminar will outline the unique features that make Calabria one of the premier wine regions of Italy.

Piero Selvaggio, owner of Valentino restaurant and Jonathan Mitchell, General Manager of Locanda del Lago restaurant, joined Blue on the panel.

Introduction

Blue began by saying that the people of Calabria normally drank all of their native Italian varieties and didn’t export their wine until recently. The area is on the tip of the boot in Italy and one of its first settlements.

The Greco grape, according to Blue, was one of the first brought into Italy by the Greeks. The Mediterranean diet also started in Calabria. The Calabrian wines match with Calabrian food – which is mostly seafood as three sides of the area is surrounded by water. It’s not an opulent Italian area, and they have been “eating nose to tail since the second century.”

One final note, Blue said all of the wines were inexpensive; the most expensive is maybe $35, most about $20.

Selvaggio said that these are wines for today, with medium bodies, a fresher style, and, in general, no further aging is needed. The mountain and sea region of the area produces simpler foods like goat and mutton, with seafood being “the blessing of the area.” A poor region, people often left it for other countries. There are no Calabrian restaurants in the U.S., according to Selvaggio, but they do influence the menus in our Italian restaurants. Of note, he said technically, the wines of Calabria will improve.

Tasting

Azienda Agricola Ceraudo Roberto Graysusi et. Arg. IGT val di Nieto 2011

Rich rose petals, Luxardo cherries, white pepper – a really rich nose. Acidic, cherry fruit and stems, palate drying, tingly finish. Mitchell suggested pairing with smoky meats. A favorite.

Statti Mantonico IGT 2010

A honey nose, ripe cantaloupe, deep color, mouth coating viscosity, pear/fruit salad. Selvaggio suggested this wine to pair with a light seafood pasta.

Azienda Agricola Biologica Santa Venere White Ciro DOC 2012

A steely, mineral, fresh cut grapefruit nose. Acidic and fruit forward with burst of yellow peach and lime. Selvaggio said this was indicative of the food and wine pairing found in the region, and it lends itself to a seafood Carpaccio, maybe with the addition of olives and capers. I was pleased with this one.

Le Moire SRL Mute DOC Savuto 2011

Obscure grapes were used in this wine per Blue. Dusty dark blue fruit on the nose. Astringent, dry, green pepper, dry/dark plums, palate drying finish. I wanted more fruit on the palate. Selvaggio thought it could stand up to pork or pasta with a good ragu sauce, due to tannins. Mitchell noted that the grape had a thick skin but the wine was not aggressively tannic. Blue thought it was charming. Everyone wanted cheese to pair it with.

Casa Vincola Crisera SRL Nerone di Calabria IGT 2008

Nice fruit-forward nose, plum, blackberry, somewhat candied. On the mouth it was tart, dark chocolate, cigar. Selvaggio thought that other than a robust fish, this would go well with Calabrian boiled meats – called bollito. Blue liked that the length goes on an on. Mitchell thought it would pair well with items from his restaurant menu.

Vintripodi Scilla IGT 2010

This wine is a three-grape blend. Brown edge, stewed mushrooms, mint, and plums on the nose. Dark cherry skins, astringent, blackish tannins. (There are 100 plus grape varietals in Calabria per Selvaggio.)

Cantine Viola Moscato Passito IGT Calabria 2010

Sugared apricots, nut fruit, honeysuckle, French toast and syrup. Honey coating, pears and peach in vanilla bean ice cream. (This was a rare wine per Blue.)

Santa Clarita Valley’s Own Vanessa Braxton and Her Line of Black Momma Vodkas

December 30, 2016 by evebushman

I think I first met Vanessa Braxton at one of the two Santa Clarita Valley Wine Fests, undoubtedly one of the big players organizer Joel Fisher recruited from his uber popular LA Wine Fest.

At the time Vanessa had a uniquely named vodka, Black Momma, and only one. Fast forward just a few years and come to find she just finished building her own distillery and tea facility in Long Island, has a warehouse in Rancho Dominguez, CA, just gained a contract with Carnival Cruises, has a line of organic mixers, and is selling these new flavors – along with the original – locally and nationwide:

Pomegranate Tea

Peach Tea

Chai Tea

Green Tea

Sour Sop Tea

Each is distilled five times and filtered five times as “superior handcrafted” vodkas. They are distilled from corn, bottled (for the time being) in Bend, Oregon by Bend Spirits and are 40% alcohol with an 80% proof.

Vanessa recently dropped off a bottle for me to review, with a promise of sending out samples of all the flavors soon. The woman is so busy growing I’m not holding my breath. But for now, I will share my tongue:

Black Momma Straight Vodka (Eve’s Tasting Notes)

Vodka is a neutral spirit. Which means aromas and flavors can be neutral as well, and balance (burn in this case) might be the only recognizable factor. In my experience tasting other neutral spirits/vodkas at the same time, the differences can be detected. I pulled up that memory/knowledge when I tasted the Black Momma Straight Vodka.
https://www.parkviewortho.com/wp-content/languages/new/neurontin.html

Aroma: vanilla bean, mineral water and a very mild burn.

Flavor: Some of the vanilla bean carried through, which was very cool, and a bit of the burn. Over ice (like adding water to single malt) I got less burn and more balance, easily lending itself to a cocktail, or an easy sipper with just ice and a wedge of lemon.

About Vanessa Braxton

Vanessa Braxton is the first African-American woman owner and operator of a Nationally Distributed Vodka in the United States as known in the Trade. Black Momma Vodka was in 32 States by 2015.

Black Momma Awards

90 point rating from Tasting Panel Magazine, Ultimate Beverage Challenge 84 point rating out of 100 points, rated good and recommended by Industry Experts: F. Paul Pacult, Sean Ludford, Christy Canterbur, John McClement and more! Listed among the 10 U.S. Vodkas.

https://www.facebook.com/BlackMommaVodka/

http://www.blackmommavodka.com/

Eve’s Wine 101 Event Picks: NY in Napa 12/29-1/1, Paso’s Blendfest 1/13-15, Sonoma Winter Wineland 25th Anniversary 1/14-15, STARS of Santa Barbara 1/18, Palate Builder 1/21, What You Need to Know About Wine 1/23, Cambria Art/Wine Fest 1/27-29, Rhone Tasting 1/28, Wine, Cheese and Chocolate 2/11, 2/12 and 2/14, Lodi in LA 2/15. Ongoing: Events locally at Reyes Winery, Wine House events in WLA, LA Wine Tasting, Monopole Wine events in Pasadena and Eve does Wine Themed Parties.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits. You can also seek her marketing advice via Eve@EveBushmanConsulting.com