Eve's Wine 101

Sippd Launches Bottle Label Scanner

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WASHINGTON (PRWEB) – Sippd, the wine recommender that uses artificial intelligence to provide users with personalized wine scores, has released a bottle label scanner offering app users an easy way to review, track, and purchase bottles.

Using an advanced label-recognition algorithm coupled with its existing AI-powered technology, Sippd users can now snap a photo of a bottle label to generate a digital display of wine information along with a personalized 1-100% wine score representing how much the wine aligns to a user’s unique palate. The release of the bottle label scanner, which is an expansion to the app’s visual search capabilities, is the next step in Sippd’s goal to simplify wine selection and purchasing for the average consumer.

View Detailed Wine Information
Tap to scan and in four to nine seconds, see a bottle’s tasting notes, suggested food pairings, community ratings, vineyard information, and more.

Buy with Confidence
The higher the Taste Match score is to 100%, the more the wine aligns to a user’s palate – instilling confidence in the consumer’s decision to purchase the bottle. Simply scan a label at a grocery store to determine which bottle to purchase or get it delivered from one of our connected online retail partners.

Track As You Taste
Users can scan and rate each bottle on a one to five-star scale after tasting, helping Sippd learn more about their unique taste preferences. All rated wines are saved to a user’s Profile for easy tracking and reordering of their favorites.

Refine Your Taste Profile
After scanning, users can save private notes and take note of four main wine characteristics as they taste, helping them learn about and build on their unique wine profile.

How to scan a bottle label on the Sippd app:

  • Open the app and tap the Camera icon
  • Tap the Bottle Label icon when you’re ready to snap a pic of the bottle
  • View the wine information, rate the bottle, or jot down notes on your tasting experience

“Our users often express feelings of confusion and intimidation when tasked with selecting a bottle off a crowded shelf at a grocery store or their local wine shop,” says Blake Hershey, Co-Founder and CEO of Sippd. “The release of Sippd’s newest visual search tool helps our community members make more informed purchasing decisions while also learning about and refining their taste preferences.”

Users can also toggle the scanner to Wine List to scan any physical restaurant wine list and see every wine’s tasting notes, food pairings, community rating, and more to select the best wine for their preferences and the occasion. Ordering a bottle for a group? Be sure to use our Combine Taste Match feature to combine taste profiles with up to three friends and select a bottle for the table.

Download the Sippd app on mobile devices for free on the Apple and Google Play stores. For retailers that would like to learn more about featuring your products on Sippd, please email our team at partnerships@sippd.com.

About Sippd
Sippd empowers people to focus on enjoying their wine, not ordering it. Combining artificial intelligence and wine, Sippd helps wine lovers find and order wines that match their tastes. With our Taste Match capabilities, we’re able to provide you with personalized wine recommendations that continually evolves with your preferences, so you can effortlessly order the perfect bottle every time. Stop wasting your money on bottles you don’t like and instead, simplify and transform your online wine experience with Sippd, the AI-powered personal sommelier that knows your palate. Sippd’s free mobile app is available for download on the Apple and Google Play stores. For more information, visit sippd.com.

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Caroline Martin Named Master Blender of The Busker Irish Whiskey

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NEW YORK (PRWEB) – Award-winning The Busker Irish Whiskey is proud to announce the appointment of Caroline Martin as its new Master Blender at Royal Oak Distillery. Caroline Martin joins the team following a successful launch campaign which saw the brand take home multiple top accolades and scores. Proof of this is the highest rating (94 points) and “Best Buy” among all Irish whiskey blends from Wine Enthusiast and the medal collections achieved at World Whiskies Awards and at San Francisco World Spirits Competition. Furthermore, The Busker Pot Still won a Gold Medal at the Irish Whiskey Awards last month; our pot still is the most typical expression of Irish Whiskey and we’re honored to be recognized as one of the best in this category.

Photo: Indulge Press.

Caroline Martin, taking over for John Ramsay, will be responsible for the ongoing quality of The Busker Irish Whiskey as well as delivering an exciting innovation program for the brand and category as a whole.

Caroline’s 35-year-long career showcases her incredible leadership and expertise having worked as a Master Blender and whisky specialist on various staple Scotch and Irish Whiskey brands such as J&B, Bell’s, Johnnie Walker and Old Parr, as well as Roe & Co. and Indian Signature blends. Her wealth of whisk(e)y knowledge, experience, and dedication to the craft has brought her wide recognition across the industry, earning her the prestigious titles of Keeper of the Quaich and Blender of the Year by The Spirits Business in 2019 for her role with Roe & Co. Caroline Martin also proudly carries her reputation as a mentor and pioneer for women in whisk(e)y, pushing the boundaries of this industry.

“I am honored to take on the title of Master Blender of such a contemporary, adventurous and bold range of whiskies. It’s an exciting time not only for The Busker as a brand, but for the Irish Whiskey sector as a whole, which remains the fastest growing spirits category,” says Caroline. “The Busker is currently the only brand offering the full Irish whiskey experience of single pot, malt and grain whiskeys as well as a blended whiskey, all of which are produced at Royal Oak Distillery. As such, we have full visibility and control of how our products are distilled, matured and blended,” says Caroline. “I’m looking forward to working alongside the team, harnessing my passion for whiskey flavors, crafting new whiskeys, and ensuring the ongoing quality of The Busker range which is already winning many whiskey awards.”

Alan Dempsey, General Manager of Royal Oak Distillery states “We are delighted to have Caroline as part of the team at Royal Oak Distillery, working alongside our lead whiskey blender, Niall Bolger. Caroline’s experience, skillful blending techniques and positive attitude will play a key role in continuing to deliver the high quality of whiskey that Royal Oak Distillery is recognized for, while also driving innovation and flavour development of our whiskey portfolio. We wish Caroline all the best in her new role.”

About The Busker:
The Busker Irish Whiskey is born out of a modern Ireland, where the contemporary and bold meet at the crossroads of tradition. The Busker is produced at Royal Oak Distillery in County Carlow, Ireland, which is located on an 18th century estate in Ireland’s Ancient East region. It is the only distillery in Ireland which offers all three classic Irish styles of whiskey – Single Grain, Single Malt, & Single Pot Still, which make The Busker Single Collection. The Busker portfolio also includes The Busker Blend which is a beautiful blend of The Single Collection. The Busker uses different casks during the maturation process of their whiskeys including Bourbon casks, Sherry casks and Marsala casks. Most recently, The Busker took home multiple top accolades at the 2020 LA Spirits Awards: The Busker Single Malt was awarded the 2020 Platinum Medal and Best Irish Whiskey, while the Single Pot Still and Blend were awarded the Gold Medal.

For more information, visit http://www.thebusker.com and join the conversation at @thebusker_official

Bordeaux 2020 Vintage – Top 50 Wines According to TastingBook Predictions

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NEW YORK/PRNewswire/ — The Tastingbook.com has rated Bordeaux’s best red wines from 2020 vintage without actually tasting them.

The revolutionary Tastingbook Artificial Intelligence formulated the scores by mining metadata from over 1.4 million Tastingbook.com data sources. It combined the 60,000 Bordeaux wine ratings from the Bordeaux vintages 1980-2019 created by the world’s 50 most esteemed wine critics, and scoring from thousands of other Tastingbook’s wine professionals. The algorithms also took into account finer details such as the climate conditions, the consistency of the producers, and their ability to produce wines in vintages similar to 2020. As a result, a unique list of the Best Bordeaux red wines has been produced, with predicted scores.

The predicted average score for the best red wines of the Bordeaux vintage 2020 was 93.7 points, which is almost the same as in the top vintages like 2018, 2016, 2009 and 2005.

How do these predicted scores compare with the wine critic scores will be seen in the coming months when the critics publish their actual ratings. We boldly predict that the margin between the critic scores and Tastingbook AI scores will be less than 1.5%.

BORDEAUX 2020 VINTAGE – TOP 50 RED WINES by TASTINGBOOK.COM AI:

100 points:
Château Cheval Blanc 2020
Château Haut-Brion 2020
Château La Conseillante 2020
Château Lafleur 2020
Château Pétrus 2020
Le Pin 2020

99 points:
Château Angelus 2020
Château Ausone 2020
Château Ducru-Beaucaillou 2020
Château Hosanna 2020
Château Lafite-Rothschild 2020
Château Latour 2020
Château La Fleur-Pétrus 2020
Château La Mission Haut-Brion 2020
Château Margaux 2020
Château Mouton-Rothschild 2020
Château Pavie 2020
Château Palmer 2020
Château Trotanoy 2020
Vieux Château Certan 2020

98 points:
Château Beauséjour Duffau-Lagarrosse 2020
Château Clinet 2020
Château de Figeac 2020
Château L’Eglise-Clinet 2020
Château La Mondotte 2020
Château Montrose 2020
Château Pichon Longueville Comtesse de Lalande 2020
Château Smith Haut Lafitte 2020
Château Tertre Roteboeuf 2020
Le Dôme 2020

97 points:
Château Beau-Séjour Becot 2020
Château Bélair Monange 2020
Château Beychevelle 2020
Château Calon Ségur 2020
Château Canon 2020
Château Certan de May 2020
Château Cos d’Estournel 2020
Château Pavie-Macquin 2020
Château Latour-à-Pomerol 2020
Château La Confession 2020
Château La Gaffelière 2020
Château La Lagune 2020
Château Le Gay 2020
Château Léoville-Barton 2020
Château Léoville Poyferré 2020
Château Petit-Village 2020
Château Troplong-Mondot 2020
Château Trottevieille 2020
Château de Valandraud 2020
Clos Fourtet 2020

More information: tastingbook.com

Tastingbook.com is the world’s largest wine information service and community of wine professionals.

Tastingbook.com is an unbiased, non-commercial, and ad-free service that is free to everyone.

Tastingbook is created by FINE – the world’s leading Fine Wine magazines and thousands of wine professionals and wineries from over 60 countries.

Tastingbook started in 2015 and have today over million pages of wine information and have had almost 60 millions page views since then. Over 20 000 wine professionals from 82 countries are keeping it updated.

In Tastingbook you will find the most up-to-date tasting reports virtually from every major tasting from all around the world.

Lake County Wines Reach New a Pinnacle

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KELSEYVILLE, Calif., PRNewswire — Lake County received the highest rating ever achieved by a wine from its region – receiving a 96 point rating for the 2016 Sol Rouge Petite Sirah from Wine Enthusiast Magazine.

Lake County, a small wine growing region directly north of Napa, used to be part of Napa County and was said to have grown as many grapes as Napa in the 1900s. However, the 1920 Prohibition brought an end to Lake County wine production as vines were removed and planted with other crops.

Lake County’s re-emergence in the wine industry began in the 1960s and grew from less than 100 acres in 1965 to nearly 10,000 acres today. Although large premium Napa Valley grape growers like Beringer and Beckstoffer Vineyards established themselves in the county, few wineries included “Lake County” on their labels, as most wine was often blended into that of Napa Valley and Sonoma wines.

In 2007, a dozen wineries in Lake County including Sol Rouge Winery, established the Lake County Winery Association to promote awareness. At the time, Lake County wines were relatively unknown or reviewed by the top wine magazines with only a few wines receiving a 90+ point rating. Most of these wines were made by Napa winemakers like Thomas Rivers Brown, maker of the Schrader Cellars Double Diamond Cabernet Sauvignon from Beckstoffer’s Amber Knolls Vineyard.

Today, the Lake County Winery Association has over three dozen vintners like Shannon Ridge, Gregory Graham, Brassfield, Hawk & Horse, and Obsidian Ridge, who commonly make wines in the 90-95 point range.  “We’ve seen a trend in higher ratings from all of our Lake County wineries and this rating is just another example of how wineries are producing world-class wines from Lake County,” said Helena Walsh, Director of Lake County Winery Association.

The 2016 Sol Rouge Petite Sirah put Lake County in a completely different league, scoring a 96 point rating by one of the top wine review magazines – the highest in the county’s 50+ year history of winemaking. “I actually never checked on how rare that rating was. I tasted the Sol Rouge Petite Sirah blind of course, along with a few other Petites from Lake and two other appellations, so when I scored it I didn’t know the AVA. It’s a magnificent wine and a great example of how good the Lake County terroir can be,” said Jim Gordon, Contributing Editor, Wine Enthusiast Magazine.

“When we planted the Sol Rouge Vineyard, we sought to grow the best possible grapes to make the finest wine we could,” said Bryan Kane, Co-Owner & Winemaker of Sol Rouge Vineyard & Winery. “When we came to Lake County, the highest rating from one of the Big 3 (Spectator, Enthusiast & Parker) was 92 points. So far, we’ve earned 90–94 points on 44 of our 51 Lake County wines, with the majority scoring 92-94 points.” Bryan attributes the higher scores amongst Lake County wines both improved winemaking and the excellent growing conditions.

“Lake County produces some of the most distinct winegrapes in the world, and over the years, we’ve seen a steady increase in recognition of the region’s wines,” said Debra Sommerfield, President of the Lake County Winegrape Commission. “This impressive rating further substantiates Lake County’s position as a top-tier winegrowing region.”

With all the recent devastation to the Napa and Sonoma wine growing regions caused by the Glass and LNU Lightning Complex fires, wineries have been looking to Lake County for grapes. Jim Smith of Case by Case Wine Brokers states, “We have been challenged as of late with the soaring demand of winegrapes from Lake County. I believe the work is out on what winemakers can expect from our wine growing region.”

“We are honored and excited to have received such a high rating on our 2016 Petite Sirah and expect that Sol Rouge and others will continue to aspire to make highly rated world class wines,” stated Jill Brothers, Sol Rouge Co-Owner and Winegrower.

ABOUT SOL ROUGE

Sol Rouge is a family estate located in the Mayacamas Mountains at elevations averaging over 1800 feet. North of Napa in the foothills of a dormant volcano which formed the North Coast wine country in the Red Hills Appellation of Lake County, this land contains rich, red volcanic soil and, from this unique profile, Sol Rouge derived its name – translating to “Red Soil” in French. This 70 acre estate is planted with Syrah, Grenache, Mourvèdre, Cinsaut, Counoise, Zinfandel, Petite Syrah, Cabernet Sauvignon, and Cabernet Franc in a “high vine density” configuration allowing each vine to focus on fewer clusters of fruit, leading to greater complexity. Nestled between Mt. Konocti and Benson Ridge, this aggressive sight is all hillside with slopes up to 60% and is said to be the most aggressive and tightly planted vineyard in the Red Hills, with nearly 6000 vines per hectare in some blocks. For more information, see http://www.solrouge.com

2016 Sol Rouge Petite Sirah Wine Enthusiast Magazine Review: https://www.winemag.com/buying-guide/sol-rouge-2016-petite-sirah-lake-county/

What It Takes to Become A Michelin Star Restaurant

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ALLENHURST, N.J. (PRWEB) – Ever wonder what it took for the only 3,367 carefully selected worldwide restaurants to earn the coveted title of being a Michelin Star restaurant? Only the worthiest establishments are gifted with the honor of a 1, 2 or 3-star rating in this prestigious restaurant guide and for many who have been shooting for the stars for years seems like an impossible achievement.

With the distinguished reputation that Michelin upholds, which restaurateurs have known as the “bible of all restaurant guides”, the history of how it came about is rather surprising. The guide was formulated by a couple of men who were determined to gain more traction in their tire business – yes, I’m talking about the same well-known Michelin tire company that has customers driving towards signs of the white marshmallow shaped cartoon guy that acts as the company’s mascot. French entrepreneurs, Andre and Edouard Michelin started the guide in 1900 for hotels and restaurants in an effort to get more drivers on the road, wearing down their tires and buying more, essentially from their business. It was a genius way to encourage people to travel longer distances instead of taking short joy rides that cars were generally used for in those days. In 1926, the guide expanded to focusing on fine dining, five years later appointing the competitive 3-star system.

Ever since, the famed 3-star system has made every chef and restaurateur strive for the Michelin stamp of approval in hopes of obtaining a star next to their restaurant name. But the process of attaining a star remains highly secretive. According to an article posted by the Food Network, specially trained Michelin inspectors pay anonymous visits to restaurants and submit meticulous reports rating the service, décor and cuisine. So pretty much, anyone in your restaurant could be a Michelin critic practically dissecting your meals with a fine tooth comb only you will never know who. Generally, restaurants are chosen to be reviewed after inspectors thoroughly search through websites, blogs, and restaurant reviews in local magazines. If a specific restaurant is receiving a lot of public praise or buzz from customers, it may prompt a visit to check out the restaurant for themselves.

While inspectors have a pretty standard blueprint of what they look for in a restaurant before it is reviewed, there is no official guide for restaurateurs to follow to become a Michelin star restaurant. An inspector may visit a restaurant 2-3 times over the course of a few years to determine a complete and fair assessment, but the process of how to receive a star is unknown to the public. Seasoned food and beverage professionals theorize that reviewers mainly have their eyes on: the usage of quality products, mastery of flavor and technique, expression of the chef’s personality in the cuisine, the overall dining experience, and the consistency of the food.

Yes, this criterion does sound like an exhausting checklist that is tough to make sure that each and every customer receives this treatment, as one of them may be a secret Michelin diner, but that’s why being awarded the title is not an easy task. According to the Michelin guide itself, earning one star means your eatery is a “very good restaurant in its category,” two stars indicates “excellent cooking” that is “worth a detour,” while three stars represents an off the charts “exceptional cuisine” that is “worth the journey.” Those with any stars let alone three deserve to be bowed down to for their culinary excellence in our book, congratulations if you are those few lucky winners!

If you can’t sleep at night because you can’t escape the dreams of stars floating around in your head, there are a few things that you could do to increase your chances of earning a coveted Michelin star. For one thing, ensure that every customer is having an exceptional dining experience. This would showcase positive reviews and could get you recognized. Chefs who train under a chef who has already earned one or more could be considered as well. Showing you are disciplined, determined, and always looking to improve could make a difference in how an inspector views your restaurant. Also, maintaining the use of the finest ingredients, staying up-to-date on the newest food trends, and mastering the dishes that you are most comfortable cooking, are all suggested.

Although earning a Michelin star is one of the most challenging feats for a restaurateur, it is possible as these restaurants have proven. If you feel like you are doing everything right to gain the title, see if there is anything more that you can improve, or just wait for you may already “secretly” be in the running.

Press Release from: Bielat Santore & Company
Bielat Santore & Company is an established commercial real estate firm. The company’s expertise lies chiefly within the restaurant and hospitality industry, specializing in the sale of restaurants and other food and beverage real estate businesses. Since 1978, the principals of Bielat Santore & Company, Barry Bielat and Richard Santore, have sold more restaurants and similar type properties in New Jersey than any other real estate company. Furthermore, the firm has secured in excess of $500,000,000 in financing to facilitate these transactions. Visit the company’s website, http://www.123bsc.com for the latest in new listings, property searches, available land, market data, financing trends, RSS feeds, press releases and more.

MICHELIN New York City Guide and Launch of Robert Parker Wine Advocate Extraordinary Winery Awards Coming to New York City

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New York, New York (PRWEB) – Michelin and Robert Parker Wine Advocate are pleased to announce that, in conjunction with the release of the 13th edition of the MICHELIN Guide New York City for 2018, the inaugural Robert Parker Wine Advocate Extraordinary Winery Awards will be introduced honoring the best wineries in USA.

65accac47dbc42c08036b596deb72ff0_champagneAt this occasion a gala dinner will be prepared by some of the most renowned chefs from Michelin starred restaurants around the country.

The MICHELIN Guide, known for its distinct red cover and coveted star designation, provides dining recommendations throughout the world based on the scrupulous reviews done by the “famously anonymous” Michelin inspectors. The 2018 US editions of the famed guide, which include San Francisco and the Bay Area, Chicago, Washington, DC and New York City, will be released starting in early October and will culminate in the New York City selection, to be announced on Oct.
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30.

The gala will be the first collaborative event in the U.S. between Michelin and Robert Parker Wine Advocate, since Michelin’s stake in the highly regarded wine ratings publication in July. The gala will provide guests with an unforgettable dining experience, combining cuisine by chefs from Michelin starred restaurants and wines that have been rated highly by the Robert Parker team. “The United States is home to some of the best restaurants in the world, and the MICHELIN Guide’s aim is to help travelers as well as locals discover and experience them,” said Michael Ellis, international director of the MICHELIN Guide. “This event will be a great opportunity to recognize the talents of these great chefs, as well as to celebrate the MICHELIN guide New York City 2018”.

In addition, this very special event will also host the Robert Parker Wine Advocate Extraordinary Winery Awards. This new series of winery awards will highlight the best wineries in the country. Annually, one winery from every major fine wine region of the world will be awarded a Robert Parker Wine Advocate Extraordinary Winery Award. To be eligible, that region must have at least one winery producing at least one “extraordinary” wine (rated 96-100) within the consideration period. Representatives from nominated wineries will be in attendance.

“Each year our review team travels the wine world seeking out greatness,” commented Robert Parker Wine Advocate Editor-in-Chief, Lisa Perrotti-Brown, “The Extraordinary Winery Awards will bring to the attention of our subscribers those wineries that sit qualitatively above all others within their regions.”

More information about the gala dinner are available on the website: MichelinGuideGala.com

About the MICHELIN Guide
Thanks to the rigorous MICHELIN Guide selection process that is applied independently and consistently around 28 countries, the MICHELIN Guide has become an international benchmark in fine dining. The selections of all restaurants in the guide are made by Michelin’s famously anonymous inspectors who dine in the areas regularly. These local inspectors are trained to scrupulously apply the same time-tested methods used by Michelin inspectors for many decades throughout the world. This ensures a uniform, international standard of excellence. As a further guarantee of complete objectivity, Michelin inspectors pay all their bills in full, and only the quality of the cuisine is evaluated. To fully assess the quality of a restaurant, the inspectors apply five criteria defined by Michelin: product quality, preparation and flavors, the chef’s personality as revealed through his or her cuisine, value for money, and consistency over time and across the entire menu. These objective criteria are respected by all MICHELIN Guide inspectors, whether in Japan, the United States, China or Europe. They guarantee a consistent selection so that a star restaurant has the same value regardless of whether it is located in Paris, New York or Tokyo.
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About Robert Parker Wine Advocate
For more than 39 years, The Wine Advocate, and later RobertParker.com, have been the global leader and independent consumer’s guide to fine wine. The brand was established by the internationally recognized, Robert M. Parker, Jr., the only critic in any field to receive the highest Presidential honor from three countries – France, Italy and Spain. Robert Parker Wine Advocate provides a wealth of information to its subscribers, including a searchable database of more than 300,000 professional wine ratings and reviews, in addition to articles, videos, daily news content, online retail availability and pricing, an active, professionally moderated bulletin board, a mobile app for easy access to the comprehensive online database of reviews and much more. For more information, visit http://www.RobertParker.com.

Eve’s Wine 101: Wine Tasting Trips

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Sure, you can just get in the car and go to wine country and wing it, or you can plan it in advance. Let’s explore why planning will save you time and money, while giving you the most from your experience:

Buzz, Architecture, Ratings, Distance and Tasting Fees

Wine Etiquette For Everyone by Eve Bushman Available Now on Amazon.comThis is the biggest category. And I fervently believe that all of these variables need to be taken into account during the planning.

If I’ve heard about a winery from more than one person, and it may have some wine ratings from reviewers I follow to back it up, it’s going to make by list because of the buzz.

If I’ve seen photos of a welcoming tasting room, picnic grounds and generally amazing architecture I’m going to want to see it for myself. Choose at least one winery that just appeals to you. And of course, if it has a buzz too you are more than set.

When mapping out a trip make sure you look at the distance from one winery to another. I had a trip planned for me by a wine country representative that didn’t and I found myself zig zagging all over the place when it would have been easier, and I would have had more time at each place, if a Google map was consulted. (Also note that if you hire a limousine or other service provider to map your trip, they may have an agenda if they are paid by wineries. Make sure your that service knows your trip plans in advance.)

Tasting fees differ from winery to winery, and area to area. The fees can also be found on the winery website, as well as the conditions such as waiving the fee if a bottle is purchased.

Reservations

I am a firm believer in checking a winery website to see if reservations are needed, if there is more than one kind of tasting/touring experience, and what is included if there is a fee. Once you book your reservation it’s an added plus if their concierge tells you how much time to allow. As a writer I allow 2 hours per stop, you may only need up to 90 minutes, but don’t forget to add in travel time…and time to eat.

If you select some wineries that don’t require reservations, be mindful not to arrive less than one hour before their closing time. Even if you think you can barrel through a tasting in a short period of time, it doesn’t give the winery the time it deserves.

Tours

I’ve been on plenty of tours, and after 20 years I’d have to say little surprises me. With that said, I’ve seen some (to name a very few) incredible barrel rooms (Del Dotto, Schramsberg), architectural tours (Castello di Amorosa, Quintessa), grounds (Terra Valentine, Halter Ranch), views (DAOU and Law Estate), dining (Justin), wine tasting bars that are also open at night (Pure Cru, Maisonry), art galleries (Hess), even wineries with kitchens and classrooms (Hall). I suggest you get your fill before heading straight to the tasting room.

Eat and Hydrate

Most tasting rooms will offer you water throughout your tasting; if not then ask for it. The only way to keep from getting inebriated is to constantly hydrate and to eat. I usually keep bottled water and pretzels in the car so I’m never in a pinch. Hydrating also helps prevent “palate fatigue” so you can keep tasting longer.

If you have mapped out your trip, try to select a winery with a deli or cheese case and picnic grounds around your lunch hour.

Behavior

The number one thing here is to please pour out and/or spit into the buckets on the tasting bar. A guest that drinks the last drop of every pour is ill experienced in tasting. You’re not going wine drinking; you’re on a wine tasting adventure.
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You will get the most out of it if you mimic the behavior of other, more seasoned tasters. That’s how I learned.

Talk to your server about the wine, winery practices, or just ask how their day is going. Like anyone working in the service industry this can sometimes be a thankless job. It’s not like you’re even leaving them a tip! And I promise that you will get the most out of your tasting experience if you engage with the people trying to share their pride and joy with you.

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

Wine 101: How to Select Wine

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It’s funny, when I’m out to dinner or in a wine bar, and I see a friend or acquaintance, I’m often asked what I’m drinking. Then a strange thing happens – they order the same thing. I can only guess that they have read my wine reviews and have agreed with my ratings enough that they believe they have the same palate. However, if I query them I usually get, “I just figure it will be good” as if they have no preference of their own. While I’m flattered, you can do better!

Wine Etiquette For Everyone by Eve Bushman Available Now on Amazon.comMy palate, at the moment, is craving 5:01 pm and a nice not-too-sweet chilled Riesling on my sunny front porch. Another night, and I’m eating spaghetti in a meat sauce at a local Italian restaurant, I might order a Chianti Classico off the menu. My husband’s favorite steak place in town – where the wine list isn’t stellar – and I’ll nab a great 10 year-old Napa Valley Cabernet from our cellar, and stemware, before heading out the door.

Are you following my drift? It’s the weather, the food, and my husband’s company that helps me make a decision. However, prior to all of that, you, and I, have to select a wine:

Ratings

If I’m at a large wine store, faced with hundreds of bottles and I want to try something new, I’m not opposed to picking up a highly rated wine. To me anything that has obtained 90 points or above is worth a look. The wine critics that I have been lucky with – for my palate – are Robert Parker (example: RP 90) or the blind tasting panels from Wine Spectator magazine (WS 90).

In the past I also like Steve Heimoff but he left Wine Enthusiast magazine (WE) and I haven’t gotten to know the new reviewer well enough. My advice: Let your palate help you find your critic.

Wine Bars

Getting to know the owner of a wine bar, and letting them get to know your palate, is fabulous. They can make suggestions you can try then and there. If you find that your “guru” has gotten to know your palate pretty well, ask about their wine clubs, you may strike gold.

Friends

Much like my earlier example, of drinking something because someone else is, doesn’t mean I’m going to like it. But if it’s someone I’ve drunk with before, and have chosen wine with before, I might.

Wine Clubs

Over the years I’ve been a member of many wineries. Some lasted a year, others longer. I strongly suggest that you support your favorite wineries by becoming a part of their bread and butter business by joining their clubs. Not to mention, many winery clubs come with added benefits such as discounts and harvest parties.

Supermarket

The average shelf life of a bottle of wine is…20 minutes. Do you know why? Because that’s the length of time it takes a shopper to get home from the grocery store. I challenge you to think about this, though I myself have done it while in a pinch, that bottle of wine, that has been stood upright for who-knows-how-long, is nothing special. It was purchased in bulk, at a discount, may have sat in a hot shipping truck and can be found everywhere. Do you really want to drink common wine? Wine drinking is a gift. Spend some time choosing a good one.

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

Rebel Coast Winery Rated 95 Points… “By Your Mom”

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It’s a great honor to have a winery owner make an appointment to hand deliver his latest wine to me at my home.  Now, lest you begin to think, what a fancy schmancy winery it is let me explain:

  1. Rebel Coast Winery is run by, well, rebels in the wine industry, including Kate Sieberlich, and winemaker Chip Forsythe.  My visitor, owner Doug Burkett, whose business card reads “VP of Sales, Pro Mechanical Bullrider”, also has his cell number imprinted onto the corks. Doug is there for his customers, literally, and they call and text photos to him often.
  2. Doug is known to sell or give away wine, one instance involved newlyweds in a car next to his VW Van…driving on the freeway.  He said he’s handed wine through a car window at least 30 times.
  3. When you see Doug pouring at an event ask him to saber off the top of a bottle.  The organizers don’t approve, but, again, they are rebels. Or what Doug likes to say, “We’re not your parent’s winery.”
  4. Rebel Coast Winery bottles don’t have labels, instead they have the information screen printed in glow in the dark ink.
  5. Marketing “accessories” include car dent covers with a drawing of Chip’s signature mustache with sayings such as “Mustache: it’s like yoga pants for your face”, “Lets got wine tasting on the couch tonight”, “Who wants a Mustache Ride?” and “Don’t be a dick.”  The dick reference is to all of Champagne, France,  that complained when Rebel’s Pink Panda sparkling wine debuted, and though the bottle didn’t say Champagne the rebels used the term in their marketing.
  6. More accessories include banners and table talkers with photos of film and TV stars – again, no copyright infringement intended but the rebels will respond to an order to cease and desist.  And my personal favorite, a bottle neck hanger that reads “Rated 95 Points” on one side and on the other it says, “By Your MOM!  *Zing*”
  7. After Doug’s visit with me he also visited Newhall Refinery and Pinot’s Palette, so look for their new 2012 Reckless Love when you visit either.  They are now in 9 states, including Canada.  Their big clients at the moment are in Texas, Wisconsin and Ohio.  And look for their tasting room in Sonoma Square to open in 8 months.
  8. Of final note, Doug said the perception of a winemaker is that they are somehow “untouchable” and the rebels are never going to want to be perceived that way.

Rebel Coast Winery 2012 :reckless loveTasting 2012 Reckless Love

A blend of  Cabernet Sauvignon from Alexander Valley, Sonoma; and Syrah from the Westside of Paso Robles.  14 % (admitted) alcohol.

Back side: I don’t want to give this away completely, but I will say that the statements written on the bottle prompt the buyer to ignore their parent’s advice, kiss a stranger and enjoy a wild night of reckless love.  Now, let’s see how the wine tastes:

Aroma: A bowl full of crushed red, blue and black berries, cracked black pepper, roasted meat, wet bark and milk chocolate.  Not a bad combination.

Flavor: Good round mouthfeel, juicy, mild tannins, blueberry, blackberry, mid palate spice but fruit overpowered that, and then the spice comes back at the finish.  Definitely drink now, be a rebel.

http://rebelcoastwinery.com/

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.