Tag Archives: Wine

Are Wine Ratings Irrelevant to the Modern Sommelier?

“But did it get a 95?” Ratings have become ubiquitous in the wine world, to the benefit of consumers who may not have the time, the palates, or the funds to taste through thousands of bottles. But what about restaurant professionals, whose jobs involve doing just that? Are ratings relevant to them, not only on a personal level, but on a professional level, where interactions with ratings-seeking consumers are bound to occur? Sommelier Journal Editorial Advisory Board member Shayn Bjornholm, MS, explores this issue in the July 2008 cover story, “What's in a Score?”

On a personal level, the answer to Bjornholm's query appears to be “not much.” “The first thing I learned about sommeliers is that they trust their own palates,” Sommelier Journal Editor David Vogels, CWP, writes in his column, “For Openers,” in the same issue. “Wine professionals taste thousands of wines a year . . . . Scoring wines is not part of their job description, unless they use some kind of private shorthand as a memory jogger. So the next thing I learned about sommeliers was that they not only trust their own palates, but don't trust other people's scores.”

Bjornholm agrees in his article: “One truth is that more and more sommeliers are spending their time and efforts to train palates by way of certification from various educational bodies. And as they scale the previously unattainable heights occupied by the wine critics, and their growing abilities gain the trust of their patrons, wine points are becoming more and more of a moot point.”

On the professional level, the answer seems to be more complicated. Bjornholm found a mixture of opinions on the pros and cons of wine ratings in the restaurant setting, but most of the sommeliers he surveyed came down against using ratings in their restaurants. “Reducing a wine to a numerical score takes away the subtlety and joy that makes wine interesting in the first place,” said Geoff Kruth, MS, wine director of the Farmhouse Inn and Restaurant in Forestville, Calif.

Others believed that using ratings invalidates their job of building a great list to match the cuisine of the restaurant and of guiding their customers through the list. Michael Meagher, assistant beverage director for the New France restaurant group in Boston, said, “I am there to speak about the qualities of the wine, the background, the varietals–if anything, I often go in the opposite direction of wines with high scores, because those are the wines that are easier on the wallet.” Meagher noted another problem with high-point scorers: many have high-levels of alcohol and more assertive flavor profiles that make food pairing more difficult.

Not everyone was opposed to using ratings. John McCune, director of wine and spirits for the Yellowstone Club in Big Sky, Mont., felt that ratings provide an opportunity for restaurants. “We live in a point-based society–it works!” McCune said. “Fill your list with wines rated extremely high (most, if not all of which, are great), and you have a formula for success.” Indeed, Bjornholm found that many restaurants around the country actively market wine scores with “100-Point Wine Dinners” and other similar, point-driven wine functions.

Many sommeliers fell between the open embrace of McCune and the flat rejection of Kruth, accepting the notion that scores do matter to some customers. “Scores seem to be very important to the enthusiasts and those with disposable income who enjoy trophy offerings,” said Julia Warren Schiavone, wine director of Quaintance-Weaver Restaurants & Hotels in Greensboro, N.C. “I need to know them to communicate with my guests who place value on that information.”

But Bjornholm found that the number of guests who actually mention scores on their own is quite low, the consensus being that less than 10% of customers ever bring them up. In other words, the original question, “Did it get a 95?”, is asked far less often than, “What would you recommend?”

Better Events Catering & The Black Horse Inn Open House Tasting This Sunday

Planning a wedding? Know someone who is?

Better Events Catering & The Black Horse Inn Cordially Invite You to Our Open House Tasting Sunday, July 20th 2008 from 2:00 pm until 5:00 pm at The Black Horse Inn “voted one of the Best in the country.” Come sample our Interactive Food Stations and enjoy Butlered Hors d’Oeuvres from the wonderful selections provided by Better Events Catering. Sip on wine as you stroll around the beautiful Garden Terrace and tour the 19th century inn.

You can meet a variety of wedding vendors that are eager to assist you with your wedding plans in the award winning Gilded Fox. RSVP info@betterevents.com or call 703-204-1800 We will be offering a shuttle bus from Fairfax City to Warrenton at 1:00 pm and 2:00 pm leaving Warrenton at 4:00 and 5:00 pm.

Please email us if you would like to take the shuttle.

Register soon as space is limited. We also need to sell my house Miami check details and informations here.

The Black Horse Inn 8393 Meetze Road Warrenton, VA 20187

Drink Wine, But First, Take a Hike

Wine Country Trekking, LLC, is pleased to announce that their signature vacation, the San Francisco to the Wine Country Trek, was recently recognized by National Geographic Traveler as one of their “50 Tours of a Lifetime”. This active luxury vacation lets travelers trek from San Francisco to Glen Ellen in the heart of the Sonoma Valley over the course of ten days, enjoying premier lodging, fine wine, and world class food. Along the way trekkers walk over the Golden Gate Bridge, and through Sausalito, Muir Woods, and Point Reyes National Seashore. “We were thrilled to discover that many outfitters share our vision that travel should ultimately not be acquisitive and superficial but connect us more deeply to the planet and to the people in it,” notes Norie Quintos, senior editor at National Geographic Traveler magazine. “The other wonderful thing we discovered is that one doesn’t necessarily have to rough it to travel authentically and sustainably.”

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These new treks have been very well received by our customers, who have told us that they love experiencing the Wine Country on foot. Two new short treks now offered in Napa and Sonoma

The San Francisco to the Wine Country Trek, like all vacations offered by Wine Country Trekking, is a luxury, self-guided, inn-to-inn hiking vacation, a concept well known in Europe that the company introduced in the United States. Building on the success of this concept, the company has responded to customer requests for short treks exclusively in the wine country by introducing two new active luxury vacations that include three days of walking and wine tasting in the beautiful Napa and Sonoma Valleys. “These short treks give people in the San Francisco Bay Area an opportunity, without traveling far, to get out of their cars and enjoy a walking vacation with all the amenities of the wine country. In a time of high gas prices, they are the perfect getaway or a wonderful addition to a San Francisco visit,” said Mary Guerrazzi, one of the partners in the company.

The two new treks are specially designed to take advantage of the California Wine Country’s world class food and wines. The Sonoma Valley Wine Tasting Trek allows travelers the opportunity to walk through the vineyards, mountains and quaint towns of rustic Sonoma Valley with opportunities for wine tasting at private winery estates along the way. The Napa Valley Wine Tasting Trek traverses the heart of Napa Valley’s wine country, from Yountville with its unparalleled fine dining, to chic St. Helena, to quaint Calistoga. “These new treks have been very well received by our customers, who have told us that they love experiencing the Wine Country on foot,” said Mary Guerrazzi.

Whistle While You Wine at The Local Vine

The Local Vine (TLV), a wine bar in Seattle's Belltown neighborhood, extends their wine education offerings to target groups, business executives and companies. Hosted by certified wine expert and co-owner, Sarah Munson, TLV offers 'Wine 101' and Sommelier Tastings for guests to learn about wine. "We are excited to extend TLV's education program to groups that are looking for fun, interactive ways to spend time together," said Munson. "Our non-intimidating environment and celebrated wine list presents the perfect excuse to learn about and enjoy wine." TLV's extremely popular 'Wine 101' class features wine basics, evaluations, tastings and selections. Participants taste and discuss at least six different wines. Operating as a no-pressure class, Sommelier Tastings feature an opportunity to learn about a particular varietal, region or style of wine with a sommelier. Each class provides educational materials for "students" to continue their learning. "Our wine classes have been well received by the community," said Allison Nelson, co-owner. "These classes provide the perfect platform for team building experiences, as participants collectively discover and develop their palate for wine." In addition to regularly scheduled classes, TLV offers private wine tastings for groups, parties and events where guests develop a tasting of their choosing or select from a list of popular choices. With wine experts as guides, tastings feature the basics about wine, how to choose wines from wine lists and tutorials on some of the most prestigious wines. Some of the most popular tastings include: Washington Wines & Wineries, J'Adore Le Vin French Wine, and Taste Pinots with a Sommelier.

Fourth Estate Restaurant at the National Press Club Closes for Renovations

The Fourth Estate restaurant at the National Press Club will close beginning Aug. 7 until after Labor Day, in order to complete a full-scale renovation.

The Fourth Estate, which opened to the public in late 2005, has been a popular dining space for Press Club members since 1984.

The new restaurant design will add more flexibility for hosting meetings and receptions as well as the restaurant's signature chef-wine dinners. These intimate dinners, in which famous chefs discuss their latest book while presiding over a meal based on the book, have featured chefs such as Jacques Pepin, Anthony Bourdain, Marcus Samuelsson, Giada De Laurentiis, Eric Ripert, Alton Brown and Ming Tsai, among others.

The renovation will bring new energy efficient lighting, wool carpeting, a relocated and more visible entrance, and wood-paneled walls. The update will include new photos pulled from the vast National Press Club photo archives. “We're excited to bring a fresh look to this space in our centennial year,” said Bill McCarren, General Manager of the Press Club. The restaurant will have a new look but its emphasis on new American cuisine and organic produce from the Chesapeake watershed will continue.

Included in the work will be updates to the Fourth Estate Award Winners' room, the private dining room which is part of the Fourth Estate. The room is dedicated to the winners of the Press Club's annual award for a distinguished career in journalism and holds up to 40 persons for seated meals and 26 for conference sessions.

Kody Safrian, Principal, Design Services Group of Gaithersburg, MD, handled the planning and design of the new space.

Think Ronzoni!

Ronzoni® Bistro™ is a new innovative line of quick, portable pasta meals served in convenient
microwavable pouches that are both easy to prepare and clean up. Ronzoni® Bistro™ meals are
made with the highest-quality Ronzoni® pastas and are combined with flavorful sauces and
ingredients. In just 90 seconds, pasta lovers can enjoy their favorite meals anytime and
anywhere, whether at home, at their desks, or on the go with Ronzoni® Bistro™.
Ronzoni® Bistro™ is available in four varieties:
· Penne with Chicken and Broccoli – Penne pasta cooked with white-meat chicken and
broccoli tossed in a light rosemary and garlic cream sauce
· Linguine with Chicken and Mushrooms – Linguine pasta cooked with white meat chicken,
mushrooms and tomatoes tossed in a white wine and cream sauce
· Rotini with Tomato and Basil – Rotini pasta in a savory vine-ripened tomato sauce with
onions, garlic and sweet basil
· Spaghetti and Meatballs – The classic spaghetti and meatballs simmered in a rich tomato
sauce with seasoned herbs
Availability: In the pasta aisle at retailers nationwide
Approximate Retail Price: $2.79 for 8-ounce package

Local Wine Company Donates $30K from Big Tattoo Wines To Charity

During September and October, Big Tattoo Wines will donate 50 cents from every bottle sold nationwide to Breast Cancer Network of Strength, whose mission is to ensure through information, empowerment and peer support that no one faces breast cancer alone.

Big Tattoo Wines is a brand born as a tribute to a mother who lost her own battle with cancer in 2000. The mission behind the brand is to raise and donate 50 cents per bottle sold to charity. Since the project’s beginning in 2002, it has not strayed from this mission, and has in fact been the path through which distributors, retailers and restaurants have also begun donating portions of their own profits.

To date, Big Tattoo Wines, since inception, has raised more than ,200,000 in charitable funds, with breast cancer research and awareness initiatives being one of the major beneficiaries. Alex Bartholomaus, president and CEO of Billington wines, along with his brother Erik, an accomplished tattoo artist, developed Big Tattoo Wines in honor of their mother Liliana.

The pair pooled their talents, Alex sourcing the wines and Erik designing the label using Liliana’s favorite symbol, the fleur de lys. “The fight against breast cancer is a very important cause to my brother and me. We are very proud to be able to honor our mother in this way and we hope that our donations will help make a difference to support families likes ours who need immediate emotional support and relief when facing a breast cancer diagnosis,” said Alex Bartholomaus.

This year, in recognition of National Breast Cancer Awareness Month, Big Tattoo Wines, for the first time ever, will embark on a national partnership donating proceeds to one national charity – Breast Cancer Network of Strength. In addition to this donation, Big Tattoo Wines will continue to make their already promised donations to local charities nationwide. Breast Cancer Network of Strength, formerly known as Y-ME National Breast Cancer Organization is the nation’s oldest breast cancer organization. This year the Chicago based organization marks its 30th anniversary of working to ensure no one faces breast cancer alone. Their mission is accomplished by programs such as the YourShoes™ a 24/ breast cancer support center, which receives calls and offers support in over 150 languages 24 hours a day, seven days a week. YourShoes is composed of breast cancer survivors who are trained peer counselors and truly understand what callers are going through.

Big Tattoo Wines is excited to join forces in this mission. If you or some one you know has been touched by breast cancer you can call YourShoes for immediate support at 800-221-2141 or visit www.networkofstrength.org. Big Tattoo Wines, a partnership between brothers Erik and Alex Bartholomaus, began in 2002 as a way to raise funds for charity in memory of their mother, Liliana S. Bartholomaus.

Fifty cents from every bottle of Big Tattoo sold is donated in their mother’s name to charity, with a portion benefiting the community where the wine is sold. Due to the success of the original Big Tattoo Red, the Big Tattoo project has expanded to include six different wines available in restaurants and retailers nationwide. By 2007, over 70 charities in approximately 33 states have benefited from the more than million raised. For more information, visit www.billingtonwines.com.

 

BIG TATTOO The Big Tattoo line includes the original bottling, Big Tattoo Red, for which the project was named, as well as Big Tattoo White and Big Tattoo Syrah.

Wine-friendly Storage System Now For Homes

With the Wine Saver PRO technology, you are about to experience the newest and best in preserving your fantasy wines at home.

Wine Saver HOME (Wine Saver PRO's home version) offers the same technology that fine restaurants, wine bars and wineries use to preserve their finest wines, now in a portable, home-friendly system. Wine Saver HOME is versatile With its ease-of-use and reliability, Wine Saver HOME and Wine Saver PRO are found in many private wine cellars.

But not only is Wine Saver HOME the perfect addition to your home wine bar, along side a cappuccino maker in luxury kitchens, designers are installing safe, easy-to-use, Argon-powered Wine Saver HOME systems.

Wine preservation made easy! Just place your favorite wines into the system and you are ready to preserve and simultaneously serve. It’s that simple – and you'll enjoy a glass of your favorite fantasy wine, whenever you want it.

For more information, visit WineSaverHome.com.

Democrats, Republicans Spar on Bar Behavior

While there is no ballot box at the bar, DC's best bartenders can identify political preference by cocktail selection and bar behavior. According to a survey released today, Democrats are seen as better tippers, have better pick-up lines and give better toasts.

Republicans heavily outweigh Democrats when it comes to ordering their drink straight up. Parties are at a stalemate over drinking hours, with Republicans edging out for the first to arrive at happy hour and Democrats being the last to go home.

The survey was issued today by Beam Global Spirits & Wine, Inc. [Fortune Brands, Inc. (NYSE:FO) ], a global leader in premium spirits, in collaboration with Clarus Research Group. Approximately 100 bartenders in the Washington, DC area were surveyed on their opinions of patrons' cocktail preferences.

"According to the survey results, bartenders in Denver should know that they'll hear better toasts while the bartenders in Minneapolis won't need as much ice with their patrons ordering drinks straight up," stated Bobby "G" Gleason, master mixologist for Beam Global Spirits & Wine.

The full survey questions and results include:

— Who is a better tipper? Democrats 60%, Republicans 38%

— Who is more likely to order a drink straight up? Democrats 14%, Republicans 82%

— Who is more likely to order a fruity (pink) drink? Democrats 58%, Republicans 34%

— Who has the better pick-up lines? Democrats 74%, Republicans 14%

— Who is better at giving a toast? Democrats 63%, Republicans 36%

— Who is more likely to arrive first to happy hour? Democrats 48%, Republicans 50%

— Who is more likely to be the last to go home? Democrats 53%, Republicans 46%

Whether consumers find themselves at the conventions or watching from home, election-themed cocktails will surely set the stage for both Democrats and Republicans: The Grand Ole Party Bartender: Pat M., Twin Cities, Minneapolis, MN 2 parts Canadian Club(R) Whisky 1 part DeKuyper(R) Signature Creme de Menthe (clear) 1 part DeKuyper(R) Blustery Peppermint Burst Schnapps Combine ingredients in a mixing glass filled with ice. Fill an old-fashioned glass with shaved ice, strain spirits over ice and serve with straw.

The Running Mate Bartender: James Lee, West End Tavern, Boulder, CO 2 parts Maker's Mark(R) Bourbon 1 part simple syrup 2 wedges of lemon 1 slice of watermelon Muddle lemon and watermelon with simple syrup. Add Maker's Mark and ice. Shake and strain into a large old fashioned glass with fresh crushed ice. Garnish with a slice watermelon & lemon wheel

The Donkey Bartender: Jim Hewes, Round Robin Bar, Willard InterContinental, Washington, D.C. 2 parts Knob Creek(R) Bourbon 1 part DeKuyper(R) Triple Sec 1 teaspoon sugar 6 mint sprigs Splash of DeKuyper(R) Pucker(R) Raspberry Schnapps Fresh raspberries and blueberries to garnish Add sugar, bourbon and mint into an old-fashioned glass with crushed ice and muddle the fruit. Garnish with berries and mint. Beam Global reminds legal purchase age consumers to drink responsibly after casting their vote.

Wine-friendly Storage System Now Available For Homes

With the Wine Saver PRO technology, you are about to experience the newest and best in preserving your fantasy wines at home. Wine Saver HOME (Wine Saver PRO's home version) offers the same technology that fine restaurants, wine bars and wineries use to preserve their finest wines, now in a portable, home-friendly system.

Wine Saver HOME is versatile

With its ease-of-use and reliability, Wine Saver HOME and Wine Saver PRO are found in many private wine cellars. But not only is Wine Saver HOME the perfect addition to your home wine bar, along side a cappuccino maker in luxury kitchens, designers are installing safe, easy-to-use, Argon-powered Wine Saver HOME systems. Wine preservation made easy!

Just place your favorite wines into the system and you are ready to preserve and simultaneously serve. It’s that simple – and you'll enjoy a glass of your favorite fantasy wine, whenever you want it. For more information, visit WineSaverHome.com.

Wine That Shines: Alamos Malbec 2007 Catena

The 2007 Alamos Malbec has a dark, blackish purple color. The nose shows ripe black fruits, black pepper spice and floral notes. The mouthfeel is full yet soft and supple, with black raspberry and currant flavors mingled with notes of sweet spice and a touch of leather. The finish is long and persistent with soft, sweet tannins. This Malbec, sent over to us by the generous PR folks at Springfield, Virginia-based Billington Wines, was the instant winner among the reds we poured at the consumer product tasting lab we held last week. Our reviewers loved the vino for it oozes dried raisiny fruit character and has ripe sweet tannins, resulting in an incredibly approachable wine. Ready to drink now and over the next 2-5 years.

READ OTHER CONSUMER PRODUCT REVIEWS FROM THE PARTY DIGEST LAB…

Martha’s Vineyard Food & Wine Festival Extravaganza Is Set For October 17-18

Maggie White, president of The Edgartown Board of Trade, today announced the schedule of events for the 2008 Martha’s Vineyard Food & Wine Festival. From October 17 – 19, visitors and residents are invited to attend cooking demonstrations, food & wine tastings, culinary seminars, and wine dinners featuring the area’s finest chefs, farmers, and specialty food purveyors. This distinguished group of professionals will host more than 13 events all highlighting fresh, local ingredients.

Festival Opening Reception – Friday, October 17

The Food & Wine Festival will begin on Friday, October 17, at 5:00 p.m. with a reception at the Martha’s Vineyard Museum – Small Plates from the Grill Grates. BBQ masters Andy Husbands, chef/owner of Tremont 647 in Boston, and Dante de Magistris, chef/owner of dante in Cambridge and the soon-to-open Il Casale in Belmont, will grill island-raised meats, seafood, and produce for guests to sample. Wine historian Nina Wemyss will pour a selection of vintages chosen to accompany the smoky, subtle flavors of BBQ. Guests can place bids on cases of rare wines during a silent auction while listening to live jazz music by Jeremy Berlin. Tickets are $100 and proceeds will benefit the Martha's Vineyard Museum.  

 

Following the cocktail party, Festival attendees can choose from one of the

pre fixé wine dinners offered by Edgartown restaurants at 7:30 p.m. Participating restaurants to date include Atria, Détente, and l’Etoile. Sharkey’s Cantina will host a Southwestern-themed dinner with pairings of Casa Noble Tequilas.

 

Culinary Seminars – Saturday, Oct. 18

Culinary experts will present seminars in Edgartown galleries and restaurants on Saturday, October 18. Seminar tickets range from to and include:

·          Chocolate and Dessert Wine Pairings, by Lee Napoli of Chocolee Chocolates–2008 Best of Boston “Best Chocolates,” and Jonathan Alsop of The Boston Wine School

·          Beer and Cheese, by The Vineyard’s own Offshore Ale and a selection of cheeses from Shy Brothers Farm, Westport, Mass.

·          Bread and Olive Oil, by Joanne Chang, owner, Boston’s Flour Bakery, and Emmanuel Daskalakis of Aralia

·          Classic Cocktails, by Lauren Clark of DrinkBoston

·          Adventure with an Affineur, wine and cheese tasting, by Russo’s of Watertown resident wine & cheese expertMark Trumble

 

Children’s Camp at The Farm Institute – Saturday, October 18

The Food & Wine Festival has arranged a half-day camp for the children of Festival attendees. Participants will tour the farm and help care for the animals.

 

The camp is open to children ages 6 – 12 years of age and will be held from 12:30 p.m. to 4:00 p.m. The cost per attendee is and the registration deadline is October 4. Camp reservations can be made on the Festival Website at www.mvfoodandwine.com.

 

Corn Maze – Saturday, Oct. 18 & Sunday, Oct. 19

For families to explore together, the famous corn maze at The Farm Institute will be open throughout the weekend from 9:00 a.m. to 5:00 p.m. Admission is for children under 13 and for guests over the age of 14.  Tickets are available for purchase at The Farm Institute.

 

Grand Tasting, Oct. 18 – Chefs, Vintners, and Cookbook Authors

On Saturday, October 18, from 1:00 – 4:00 p.m., the Martha’s Vineyard Museum will host the Grand Tasting.   Distinguished island chefs, including Kevin Crowell of Detente, Christian Thornton of Atria, Anthony Saccoccia of The Grill on Main,will demonstrate dishes prepared with local, in-season produce, meats, and seafood, highlighting each chef’s distinctive style.  Noted vintners will pour wines for guests including Rombauer Vineyards, Duckhorn Wine Company, Liberty School Wine, and C. Donatiello WineryAcclaimed cookbook authors,including Cathy Walthers and Chef Andy Husbands, will conduct a book signing. Tickets are $100. 

 

 

Two Gourmand Dinners – Saturday, Oct.18

These dinners will be held at a private residence from 7:00 p.m. to 10:00 p.m.   Guests are invited to enjoy flavorful fall menus while engaging in conversations with chefs and culinary experts on the benefits – and challenges – of eating locally in New England.

 

Food, Art, and Wine

Chef Peter Davis of Henrietta’s Table in Cambridge will prepare an island-grown masterpiece while noted Wine Historian Nina Wymess pairs each course with a selected vintage. With literary anecdotes and illustrations, Nina will explain the historical relationship between wine and art as well as its cultural significance. Margarit Mondavi of the Mondavi Winery will discuss her interest in uniting wine with the arts and the winery’s dedication to cultural programs.   Tickets are $500.

 

Sustainable Seafood

Chef/Owner Jeremy Sewall of Lineage in Brookline, Mass. will walk diners through the process of preparing sustainable fish and shellfish. Heather Tausig, coordinator of the New England Aquarium’s Celebrate Seafood Dinner Series, will lead a discussion on the importance of shopping for and eating sustainable seafood. Chefs Collaborative’s new Sustainable Solutions seafood guide will be provided for guests. Tickets are $500.

 

Farmers’ Market and Brunch – Sunday, Oct. 19

The Festival will close on Sunday, October 19, with a Farmers’ Market and Brunch from 10:00 a.m. – 1:00 p.m. Local farmers will offer their fall harvest for sale. Guests can also purchase prepared brunch foods a la carte

 

The Museum will be open for children to enjoy a complimentary craft activity while museum guides engage young festival attendees outdoors with historic games.

 

Ticket Information:

For more detailed information and to purchase tickets, visit www.mvfoodandwine.com. Tickets may also be purchased in Edgartown at The Christina Gallery and at the Martha’s Vineyard Museum. 

 

Please note: schedule subject to change.