VINO LAS VEGAS ... news from in and out of the vineyard

Divino Tuscany is a celebration of Tuscan winemaking excellence. Join the world in Florence, Italy May 17 – 20, 2012

2012-01-30T09:28:00.000-08:00

How does 4 days in Florence Italy sound as you take in Michelin dishes and world class wine. ? Join us at DiVino Tuscany and indulge . In its second year , Divino Tuscany is a celebration of Tuscan winemaking excellence. Join the world in Florence, Italy May 17 – 20, 2012 when the top winemakers from Tuscany promote, share and show off their top rated wines.

This a a great opportunity to visit Italy for a One-of-a-kind, 4-day celebration of the best Tuscan wines, food and culture. Guests will enjoy a distinctive program that highlights premium wines , wine tastings with Tuscany’s top winemakers, seminars and grand tastings curated by James Suckling, former Senior Editor and European Bureau Chief of Wine Spectator and one of the world's most influential wine critics.

Special luncheons and dinners prepared by Michelin-starred chefs and entertainment organized by IMG Artists, one of the leading producers of cultural and lifestyle festivals are sure provide an experience to last a lifetime. Participating winemakers include Marchesi Antinori, Frescobaldi, Mazzei, Ricasoli, Il Borro, Petrolo and Castello Banfi, and more.

: Grand Hotel Villa Cora , photo by Alessandro Moggi

This 4 days of culture is highlighted by many world-class events . Join the Festive welcome dinner to open with the Italian premiere screening of James Suckling’s and James Orr’s film Heart and Soul of Cuba, recently shown to rave reviews at the Sonoma Film Festival, live music from Havana’s hottest pianist, Ernán López Nussa performing with his trio, and Grappa tasting with Cuban cigars.

Enjoy a Gala dinner at the opulent Palazzo Corsini on the banks of the Arno. Many of Italy’s most famous families have called this place home and some of its most famous artists have adorned the walls and ceilings of this Baroque style masterpiece with works of breathtaking beauty. The grand spaces of the Palazzo Corsini remind us of an elegant time gone by.

: Gala dinner at the opulent Palazzo Corsini , photo Alessandro Moggi

Elegant Grand Tastings at the Grand Hotel Villa Cora poured by the winemakers and proprietors themselves will provide all of the attendees a chance to meet many of these legendary men and women over a glass of wine. After the Grand Tastings , plan to enjoy Saturday night dinners in the private Palazzi of the most well known Tuscan wine families.

: Grand Hotel Villa Cora , photo by Alessandro Moggi

Education is always an important aspect of any event. James Suckling will take guests through private tastings with winemakers he has personally invited for this intimate experience.

In selecting the wines to be showcased in this exclusive event, Suckling reviewed his ratings over the last two decades and based his decisions on merit and high-quality winemaking. He has a great love for Italian wine having lived in Tuscany for over ten years.

: James Suckling

Divino Tuscany will close with a relaxed country lunch at the private villa Il Palagio, courtesy of owners Sting and Trudie Styler.

: Private Villa Il Palagio, photo by Alessandro Moggi

Their villa is rustic and provides a world-class retreat with stunning views that and invite in a simpler, more present state of being. Located amongst the Tuscan hills, Il Palagio is the ideal setting for enjoying Tuscany in summer. Is there a better way to end a four day event like this? We think not!

The Full Pass Package for Divino Tuscany is €1900 per person, including applicable VAT/IVA. Our Readers are invited to purchase event tickets online at http://divinotuscany.com/tickets.html

Phone: +44 (0)20 7957 5800; Fax: +44 (0)20 7957 5801

Its The Festival Time Of Year and What a Better Place to Be than at the 30th Annual Santa Barbara County Vintner's Association Festival April 21, 2012

2012-01-26T08:01:00.000-08:00

Its that time of year once again to hit the road . We will be joining The 100+ members of the Santa Barbara County Vintners’ Association as they welcome the arrival of spring and the beginning of the new vintage at their 30th annual Vintners’ Festival on April 21, 2012.

The Festival will return to the Santa Ynez Valley on the pastoral grounds of “The Carranza”. “As the festival has grown over the past 30 years, we look for venues that not only will accommodate all of our vintners and guests, but that also showcase the stunning countryside that makes Santa Barbara County one of the most beautiful locations on earth”, states Jim Fiolek, Executive Director of the Association.

“We’re excited about holding the Festival at “The Carranza”, a meadow tucked into a valley created by Zaca Creek as it leaves Foxen Canyon. We strive to move our venue to different areas every few years to allow our guests to see firsthand the many microclimates that support growing a diverse assortment of grape varieties.” The Carranza is located on Zaca Station Road between The Firestone Vineyards and Highway 154, northwest of Los Olivos, California.

A longtime tradition, the 30th annual Santa Barbara County Vintners’ Festival heralds the arrival of the new vintage. All winery members of the Association will be pouring samples of their wines at the festival, which will be complemented by a delectable array of culinary delights from area chefs, specialty food purveyors and caterers.

Two live bands, wine related exhibitions and a silent auction to benefit local charities will round out the day. “Great wines, superb food and friendly people – doesn’t get any better than that!” states Fiolek. “What better way to start off the spring season and the new vintage. Join us!” The 30h Annual Vintners’ Festival will be held on April 21st, from 1:00 to 4:00 p.m. at The Carranza, Los Olivos.

In addition to the Festival itself, member wineries are planning open houses, winemaker dinners and special tastings throughout the weekend, and a four day “Vintners’ Visa” passport to 12 participating wineries is also being offered through the Association.

This is an event that takes visitors into the wineries to meet the winemakers and vineyard owners themselves. In addition , guests can can a "TRUE" feel of wine country the way it should be . See you there !

For complete details and tickets, visit the Santa Barbara County Vintners’ Association website at www.SBCountyWines.com, or call the Association office at (805) 688-0881.

Château Rauzan-Ségla Grand Cru Classé Teams Up With An Icon Of The Fashion World For The 2009 Vintage

2012-01-25T10:03:00.000-08:00

Founded in 1661 by Pierre de Rauzan, Château Rauzan-Ségla, situated in the heart of the Margaux appellation, tends with the upmost care and respect to its vines.

: Chateau Segla

With its unique experience in luxury goods, CHANEL, who acquired the property in 1994, endeavored to exalt the unique and precious qualities of this great vineyard.

The classic rich bouquet, silky intense tannins and elegant taste make this Grand Cru Classé an exceptional wine. On its 350^th Anniversary and to celebrate the exceptional quality of last year’s vintage, Château Rauzan-Ségla announced a very special collaboration with Karl Lagerfeld: This legend on the fashion world has designed a unique colored version of the Château Rauzan-Ségla label for the 2009 vintage.

: Karl Lagerfeld

One really can’t talk about a wine like this without look at its history. It is history and tradition that can be tasted with every sip.

CHÂTEAU RAUZAN-SÉGLA Established on September 7, 1661 by Pierre Desmezures de Rauzan, a tax farmer of Château Margaux and later at Château Latour (1679-1692) the estate obviously has quite an extensive history. Over the years, generations of the Rauzan family succeeded in running the estate and Rauzan-Ségla wine grew in reputation in a remarkable way and were some of the most highly rated in Bordeaux. The 855 classification ranked Château Rauzan-Ségla as a Second Growth. In 1994, Chanel purchased the Château and made numerous improvements .

The 2009 Vintage is yet another historical one. The 35 year old vines are showing well with correct sized fruit and well defined clusters. The 2009 vintage was marked by wet weather at the beginning of the spring and a dry weather at the end with a water deficit for the eighth consecutive year. After a cold winter, the rainy spring arrived with warm temperatures creating ideal conditions just like in 2005.

This lovely 2009 Vintage of CHÂTEAU RAUZAN-SÉGLA 2009 Margaux 2ème Grand Cru Classé is a classic blend of 59 % Cabernet Sauvignon – 36 % Merlot – 3.5 % Petit Verdot and 1.5 % of Cabernet Franc . Ageing of course is the essence of the wine. This vintage used 50% new Oak barrels made exclusively of oak from the forests of Troncais . It was then aged and average of 18 to 20 months, racked every three months with fining in egg whites.

This collaboration with two legends should not, and most likely will go unnoticed by the world.

Exclusiv Vodka and Rose Moscato From Moldova . An Eye Opening Experience

2012-01-24T09:42:00.000-08:00

Many people may ask where exactly is Moldova ? . We had to ask the same question when we took a look at a Vodka and Moscato wine from the region. It has been said “Moldova is a country where dreams come true, a place where fairy tales turn into reality”.

Moldova is situated in Central Europe being equally distant from Ural Mountains on the East and Atlantic Ocean on the West as well as from Mediterranean on the South and Scandinavia on the North of Europe. Moldova is meeting place between the states of Central and Eastern Europe.

This picturesque country has been independent since 1991 after almost 200 years of Russian influence. Since that time they have earned a world renowned reputation for producing some of the finest spirits Eastern Europe has to offer. The Russian heritage has been handed down to Moldovan distillers with the highest standards for vodka production using only the best quality winter wheat and finest distilling processes to create world-class vodkas.

Made in Moldova and imported to the U.S.A. by Serge Import LLC of Stroudsberg, Pennsylvania Exclusiv Vodka is made from wheat . It has a slightly spicy nose , some citrus and of course grain on the palate. This is a very nice Vodka that you can sip slightly chilled or mix into a cocktail. This Vodka is very smooth and affordable as well. Exclusiv Vodka would give any high end Vodka a “run for its money “at ½ the price.

Exclusiv Vodka Cocktails

Cape May Cocktail

3 oz Exclusiv Vodka (classic or citrus)
1 oz Blue Curacao
1 oz 5 hour energy berry (half bottle)
splash Sour
splash cranberry juice
Lemon wedge
PINT GLASS

In addition to a long history of making world class spirits, Moldova is also known for its wine making going back thousands of years. Grape growing and wine making in the territory of modern day Moldova began 4,000 to 5,000 years ago when the Dacian people discovered how to make wine from grapes. Today, you can find Moldovan wine in many countries in Europe, North America, and Asia, in addition to Moldova’s traditional markets of Russia and its former republics which historically consumed more than 90 percent of all Moldovan wine exports.

The Exclusiv Rose Moscato was a real treat and the first wine from Moldova we have tried. In the glass it was salmon in color with nice bubble distribution rising from the center of the glass. On the nose aromas of strawberry and honey dew rise out to greet your senses. On the palate there was no mistaking the sweetness of the honey dew which led to the elegant but not overpowering flavors of strawberry and cherry. This is a very fun, sweet Moscato that is sure to please any time of year and occasions.

These two Exclusiv products from Moldova opened our eyes to a amazing region in Eastern Europe which is no new comer in making mouthwatering wines and spirits. It is well worth a longer, detailed look.

Love Is In The Air And In The Glass With CUISINEIST.com Contributor Quincy Jeager

2012-01-24T07:49:00.000-08:00

: Quincy Jaeger

LOVE IS IN THE BEER

By Quincy Jaeger

Remember the first time you fell in love? I’m not talking about your first heartbreak, bittersweet and painful as that may be. That’s another type of love altogether. I’m talking about FALLING in love – the sweet, pure taste of something new and unfamiliar; well that’s kind of what this tasted like.

Let me back up a few months. Tanilla Knee Deep Porter first caught my eye one unassuming Tuesday night. As one of the few taps I didn’t recognize at my neighborhood Yardhouse, she stood out as something special. Her tap, like her bottle’s label had an intriguing tribal design and her brewery, Knee Deep was unfamiliar to me. The description on the beer list included Tahitian vanilla, chocolate, coffee, and the tears of angels. (Okay, not the last one, I can’t back that up.) I was sold. I love deep, dark porters and this one had me at “Tahitian vanilla”. A quick Google on the smart phone told me that Tanilla was from Lincoln, California and had an alcohol content of 6.3%. A few more clicks and I found myself face to face with Tanilla’s father, Brewmaster Jeremy Warren. From the website I gathered that Knee Deep is a very young brewery (opened March 2011) with roots right here in Nevada. Not only was Mr. Warren educated at The University of Nevada, but Knee Deep is planning to open a Reno location in the very near future.

I placed my order with the typical cute Vegas bartender and waited nervously for our first meeting. Trying a new beer is not unlike a blind date. There’s that anticipation of whether you’ll like each other. Will it keep your interest? What if it smells bad?

The Tanilla did not disappoint. The beer is very dark, nearly black in color with a beautiful, almost grainy tan-colored head. The most striking thing about it at first meeting is the aroma. It’s very clearly vanilla, but not any vanilla I’m used to. The scent is warm, musky, even smoky. I almost expected…well, actually, I didn’t know what to expect ,the scent was that unique. The first sip drew me in. Tanilla is a thin vanilla porter, slightly sweet, with a low level of carbonation. Though the smell is exotic vanilla the taste offers dark chocolate and espresso to the palate. It was as if my favorite vanilla coffee t I could go on and on about the lacing and the mouthfeel and the nose, but frankly, I don’t actually know what any of those terms mean and at best I’d just be a poser, regurgitating terms that I’ve heard tossed out in pubs by much cooler and more knowledgeable people than me.

My lack of beer snobbery cannot stop true love, and true love it was. I was head over heels for this mysterious brunette with the sweet aftertaste. (Or, should I say, I was Knee Deep in love. wink, wink.) I remarked more than once that it was the best beer I’ve ever tasted. Subsequent tastings have taught me new things, as any good relationship should. For example, as I was delighted to find that my friendly neighborhood Lee’s Discount Liquor stocks several Knee Deep varietals including my beloved porter, I was surprised to learn that I quite prefer her charms on draught. In a bottle, Tanilla is mellowed out. The flavor is more vanilla coffee than exalting roast. The aroma remains the same but there’s just something about that keg that lets the lady shine. Another interesting discovery came when I tried her out with food. She tends to get lost when accompanying a meal. Her deep flavors become muted and her sweet aftertaste becomes sticky. Tanilla is meant to be the star of the show. She shines as an after-dinner drink or as the main event during happy hour. This is not a beer meant for mindlessly chugging. Sip. Savor. Enjoy.

You would think it would be that simple, right? Tanilla Knee Deep Porter and I would live happily ever after in Beerland (Directions: make a left at Whiskeytown and keep going past Wineville…you can’t miss it!) But the story is never that simple dear reader, there always must be conflict at the end of Act I so we have something to look forward to in Act II.

It was at that precise moment when the Honey Weiss walked into my life. Leinenhugel’s Honey Weiss, to be accurate. She showed up at my house looking to party one night in a seasonal twelve-pack with her friends Oktoberfest, Red Lager, and Classic Amber. Each beer was appealing in its own way, but the Honey Weiss really called my name. The Betty to Tanilla’s Veronica; blonde, perky, sweet and bubbly; I didn’t stand a chance against her charms. I found myself in a real life Archie Comics love triangle, torn between two delicious rivals - one blonde, the other brunette.

Honey didn’t wait for me to pick her out, she came to me. She wasn’t a complete stranger, I knew her family. After all, Leinenkugel has been around since the 1800’s and I’ve enjoyed many of their different brews. I popped the top, settled in front of my fireplace and got to know my new friend. At first sniff, you’d never know that honey was the supposed to be main event. When first cracked open and ice cold, the initial impression is almost overwhelmingly lemony, like a perky cheerleader who overdid it on the Bath & Body works Lemon-Verbena body spray. However, upon further inquiry, I discovered that the citrus was all a front and beneath that first impression lies a smooth, honey tinged taste of heaven. She’s a wheat beer and a good one at that. Her alcohol content is 4.8%; less I might point out than the 6.3% of her dusky rival. What she lacks in strength, however she more than makes up for in personality. Sunshiny yellow in color, the flavors are bright, ever so slightly citrusy, and finished up with just the right amount of honey. As the beer loses the initial chill and the carbonation is released, the honey aroma comes front and center. This is Honey Weiss’s secret weapon. I was helpless against her considerable charms. I stood not a chance. She was so delicious, in fact, that I drank all three bottles from the twelve-pack in place of supper that evening. (Which, as is so often the case when seduced by a blonde goddess, a terrible, terrible idea in the cold, head-pounding light of morning.)

So there I was, the archetypal hero, torn between two equally powerful loves: light vs. dark, Weiss vs. Porter, blonde vs. brunette, Betty vs. Veronica.

I wish I could tell you that I came to a conclusion. I nobly chose my one true love and skipped off into the sunset. (Skipped, not rode, because you should never drink and drive!) Alas, that was not our fate. Tanilla and I enjoy our private time together curled up with a good book or occasionally at happy hours. I think she likes it that way. Honey Weiss is my party girl; she’s always by my side when the music beckons. Everyone seems happy and all is well in the magical Beerland. So I guess we did kind of get a fairytale ending, or at least a comic book one. Like Archie before me I chose the shrewdest path – I chose not to choose. I continue to enjoy them both. After all, when it comes to beer, there is enough of me to go around.

The World’s Best Wines Come To New York March 2-4th For The 5Th Annual New York Wine Expo And You Are Invited

2012-01-23T08:59:00.000-08:00

YOUR PASSPORT TO A GLOBAL WINE ADVENTURE IS HERE !

Renowned Industry Experts Lead Multi-Level Seminar Series

It is no secret that for decades New York is one of the world’s greatest cities. On March 2-4^th 2012 the world’s best wines come to New York and you are invited. The center piece of the event is the Grand tasting which offers attendees a chance to sample wines from nearly 175 wineries from around the globe.

The Expo is also a wonderful opportunity to talk directly with wine makers and pick up tips on serving, pricing and selecting the right vintage .

This world class showcase of wine will be held Jacob Javits Convention Center In addition to great wines guests can enjoy the latest in wine accessories and specialty foods as well .

“The New York Wine Expo features wines from the greatest wine-producing regions of the world,” said Ed Hurley, New York Wine Expo Show Director. “But the Expo also includes the biggest trends of the year ahead from smaller local wineries, to organic wines to offbeat varietals that you’ll want to pour time and again.”

Education is always important in the world of wine. The expo also features seminars that will take place throughout the weekend led by industry experts. While more are sure to be added, those currently on the calendar include:

Wine 101: Taste Like a Pro with Wine Spectator

Friday, March 2, 6:00 – 7:00 pm and Saturday, March 3, 12:30 – 1:30 pm

Explore grapes and wine styles as you taste eight wines from around the world, learn the tasting techniques used by pros and build a wine appreciation framework that you will use for the rest of your life. It’s a lively seminar, hosted by Wine Spectator's Director of Education Gloria Maroti Frazee.

Wine Spectator Presents...Portugal – Discover a World of Difference

Friday, March 2, 8:30 – 9:30 pm

: Gloria Maroti Frazee

One of the world’s most traditional wine countries is seriously stepping up its game and using indigenous grape varieties from diverse regions to produce delicious wines. Explore Portugal and taste for yourself why wine critics are excited about Portugal’s new wave wines. Hosted by Wine Spectator's Director of Education Gloria Maroti Frazee.

The Rhône Valley: A River Runs Through It…with Mark Oldman

Saturday, March 3, 1:00 – 2:00 pm

: Mark Oldman

Renowned wine speaker, author, and PBS TV personality Mark Oldman gives you an insider's view of the wine of France's celebrated Rhône Valley. Mark clues you in to a wide variety of Rhone wines that will make you the envy of your wine-passionate friends.

An exclusive offer from VINO LAS VEGAS Just for you !

We are pleased to offer you a PROMO CODE for you which will be good for $15.00 off Friday Tickets, now through March 1st. ! Visit http://NewYorkWineExpo.com or Call 1-800-544-1660 and give them promotional code VINOLV. It is as easy as that and you can attend this world class event in one of the world’s iconic cities.

Raymond Nisi Speaks to Vino Las Vegas about The Economy and his Double Helix Brand

2012-01-19T07:22:00.000-08:00

It is no secret that the current economic environment has affected millions of Americans. Many restaurants have closed and loyal employee s for years have lost their jobs. But, as with any negative event some have excelled in a very tough environment . One of those risk takers who as expanded in this contracting economy is Raymond Nisi and his Double Helix Brand.

: Raymond Nisi

Raymond opened Double Helix Wine and Whisky bar / Boutique 4 years ago. It is located The Shoppes at The Palazzo resort and has nearly 2,100-square-foot space that includes a circular lounge where guests can enjoy 50 wines by the glass. The adjacent boutique offers hundreds of bottles of rare and hard-to-find labels from all over the world, plus a selection of wine books, wine accessories, wine-infused gourmet foods, and specialty spirits.

His next venture took him to Town Square Shopping center where he opened Double Helix Wine and Whisky lounge. The lounge features a full bar that offers over 30 unique wines by the glass, 50 whiskeys, sampler flights, and Double Helix’s signature “winetails”. Chef Doug Vega, whose previous experience includes Daniel Boulud’s DB Brasserie heads up the kitchen and has created a wine and spirit-friendly small-plates tasting menu.

Raymond’s next step was his biggest step yet. Recently Raymond opened Bottles and Burgers by Double Helix and Tivoli Village in Summerlin. His newest venue features gourmet burgers, salads, and even an old fashioned ice cream bar and soda fountain as well as a variety of Double Helix’s private label wine and 50 selections of half bottles of wine.

: Buffalo Shrimp

We sat down with Raymond Nisi at Bottles and Burgers and spoke to him about his thoughts on expansion in a down economy and his three venues.

Q: In an economy where restaurants are closing and jobs are being lost you are opening restaurants and hiring. What is your strategy?

A: “I don’t listen to negativity, I always try to be positive. In a down economy rents are low and in some cases you can get funding to improve an existing property. It’s like buying houses and stocks; you get in when it’s low. Because rents are low you get locked in. When the economy improves your profits increase because you negotiated a low rent in a down economy”

: Double Helix Burger , Angus,Braised Short Rib,Smoked Pork Belly

Q: We have visited all three locations and your staff is very good. What do you look for when you hire a new employee?

A: “Personality is first and foremost. I can teach service, the menu, the wines and the spirits but I can’t teach Personality. “

Q: Many of your employees have come from other restaurants on and off the strip. Do you ever hire any without any previous experience?

A: “That is a great question! .This is a tough town. Everyone is expected to have experience when you walk in the door. In all three venues I have hired people who had no previous restaurant experience, I go with a gut feeling . I have been wrong but if they have personality I will give them a chance. I have a few bartenders that started as barbacks for me with no bar experience so I have been right as well.”

: Surf & Turf , Angus Beef, Jumbo Prawns

Q: Tell me about Double Helix Palazzo .

A: “It is now 4 years old. It provides a great experience to sample wines by the glass, Scotches and Whiskeys that you may not see very often. We even get repeat tourists which is a big plus. They come back to see us every time they are in town. It also provides a nice meeting place because it is centrally located”.

Q : Ok let’s move on to your Town Square location.

A: “It was the next step in the plan. Chef Doug Vega has created a menu that is tapas style. The lounge is all about sharing in a laid back atmosphere. We get large groups of women who come in to talk and relax without having to deal with loud music.”

Q: Bottles and Burgers just opened. Please tell us what we can expect.

A: “This was a natural expansion of the brand. We offer wine and a full bar as well. We are kid friendly and even offer an old fashion soda fountain for them. We have over 50 half bottles of wine. Krista Rediske our Wine Director has done a great job spearheading this. The half bottles have been received very well and offer guests yet another way to enjoy different wines without having to order a whole bottle.”

Q: Finally, what do you foresee for the Las Vegas Economy in 2012?

A: “It will improve but is small increments. More local businesses need to open and they need to be supported by the community. Locally owned businesses define a cities culture. Shop local!”

THE VENETIAN® AND THE PALAZZO® CELEBRATE THE YEAR OF THE DRAGON IN GRAND STYLE IN LAS VEGAS

2012-01-11T10:24:00.000-08:00

The Venetian and The Palazzo Resorts have the reputation of doing things big. This year these two resorts are celebrating the Chinese New Year in Grand Style. Beginning with a ceremonial dragon dance at 1 p.m. on Jan. 23, the Chinese New Year celebrations include lavish feng shui-inspired décor, auspicious dish offerings and festive cocktails.

Symbolizing good luck and prosperity for the upcoming year, the dragon dance is an important ritual of Chinese culture. On Monday, Jan. 23 at 1 p.m., a ceremonial dragon dance complete with firecrackers and eye painting ceremony will begin at The Venetian porte cochere, making its way through The Palazzo. The colorful spectacle will feature a parade of dancers and musicians dressed in elaborate costumes playing authentic music.

It is the year of the Dragon and the Waterfall &Atrium Gardens of The Palazzo will host Las Vegas’ premier Chinese New Year attraction as a 128-foot hand-crafted, fire-breathing dragon is suspended above in the 65-foot-high space. Spanning the entire atrium, the one-of-a-kind, 8,000-pound dragon will be perched amidst the ground fountain and breathe fire from Jan. 23 through Feb. 5 at 1 and 5 p.m. (2 p.m. on Chinese New Year Day following the dragon dance).

Regarded as the mightiest of signs, the dragon symbolizes such traits as ambition, passion and success. Those who possess the sign of the Dragon are said to take risks, are unafraid of challenges and embody colorful personalities.

“During Chinese New Year, it is beneficial to visit the dragon for its blessing and protection. It is good luck to walk around the entire dragon three times in a clockwise motion to remove obstacles for 2012,” said Peter Lung, with World of Feng Shui, who consulted on the design of the dragon. “You should build friendships with those who possess the sign of the dragon for better luck and blessings in the New Year.”

The west garden will be complete with rocks, plants and metals representing earth elements while the east garden will embody water elements with live orange Koi fish and one black fish to represent Yin and Yang, the ancient Chinese philosophy of polar opposites being interconnected and interdependent.

“The dragon is the most powerful of the zodiac signs. We had to create something that Las Vegas would never forget,” said Dana Beatty, director of horticulture for The Venetian and The Palazzo. “From the number and location of our displays to the length and direction of the dragon, everything about the Waterfall & Atrium Gardens is feng shui-inspired, creating the perfect environment to bring wealth and prosperity in 2012.”

A secret friend to the dragon, a rooster will sit to the west of the ground fountain. The two zodiacs are compatible with one another and together bring harmony, wealth and lucky relationships.

The gardens and entrances to both The Venetian and The Palazzo will be adorned with fresh bamboo, citrus trees and 15-foot floral arrangements of tangerines, bromeliads and orchids. Nine traditional I-Ching coins, representing an abundance of wealth, will surround the dragon and Lalique statues of The Palazzo. Six-foot-tall, hand-loomed brocade silk and jade gold and red lanterns will be suspended from the atrium ceilings signifying the lives of those around to always be bright.

The larger-than-life dragon took more than 60 designers, conceptualists, welders and painters from across the globe more than a year to create and will take nearly 10 days to construct onsite.

Chinese New Year is also about mouthwatering dishes. Guests can enjoy lovely cuisine at The Palazzo’s Zine Noodles Dim Sum, ranked as one of the top 10 Chinese restaurants in the U.S. by Chinese Restaurant News. Celebrated chef Simon To has created limited-time signature dishes

Chinese New Year specials at Zine:

Live Lobster with golden garlic and spicy salt (精神 ) -

Live Lobster with golden garlic and spicy salt (精神 )

In Chinese, the word "Lobster" related to the word "Dragon", and Dragon represents "Positive Energy" for Chinese; so the Lobster dish is a "Must Have" dish for C.N.Y in meaning of the dish brings positive energy for another wonderful year.

Firecracker Manila Clams (Infused with Chinese White Wine, Fish Paste and Spicy Roasted Pepper / 富年年) -

Firecracker Manila Clams (Infused with Chinese White Wine, Fish Paste and Spicy Roasted Pepper / 富年年)

Clam represents "Hidden Treasure", this dish has the meaning of "The coming year to be a wealthy year".

Buddha Feast Creation (Sautéed Seasonal Vegetables with Ginger Juice / 如意喜吉祥) -

Buddha Feast Creation (Sautéed Seasonal Vegetables with Ginger Juice / 如意喜吉祥)

This dish is good for all age of the family members, and it has the meaning of "A whole, good, healthy family for the entire year".

With these authentic Chinese dishes guests can have the total experience with a cocktail especially designed for the holiday .

Dragon Cocktail:

Dragon Cocktail

1 1/2 parts Vodka

1/2 part ginger liqueur

1/2 part lime

1 sprig of tarragon

1/3 part lemongrass syrup

Lemon rind

I N S T R U C T I O N S

In a cocktail shaker, mix all ingredients and shake hard. Finely strain. Top with a squeeze of lemon rind to release essential oils. Discard rind. Serve in a coupette and garnish with a sprig of tarragon.

T I P S

You can make the lemongrass syrup by chopping up lemongrass into a 20 oz pitcher of water and 1/2 pound of very fine sugar. Stir until the sugar dissolves and let it sit for 30 minutes

With all of these events celebrating the year of the dragon in these two magnificent resorts there is really no other place to be unless you happen to be in China itself .

Take a Culinary Journey Through Italian Regions With Prix Fixe Menus and Unlimited Wine at Onda Wine Lounge

2012-01-11T09:41:00.000-08:00

Onda Ristorante & Wine Lounge at The Mirage Unveils 2012 Discover Italy Series

You can take a trip to Italy at the Mirage Hotel and Casino . The Discover Italy series continues at Onda Ristorante & Wine Lounge at The Mirage Hotel & Casino.

Beginning on the second Thursday of each month until June 2012, guests will embark on a gastronomic exploration of Italy’s diverse cuisine. An innovative three-course prix fixe menu highlighting a new region will be offered for $55 with the option to add an unlimited premium wine pairing for $14. Special items from the menu will be available à la carte, allowing guests the opportunity to customize their dining experience.

The Discover Italy schedule of events is as follows:

January 12 – 26: Piedmont

Piedmont is known as Italy’s home for traditional cooking. The first menu of the year will feature the region’s time-honored dishes including Porcini Gratinati con Crema di Polenta, Piedmont’s famed ravioli, Agnolotti, and the decadent Black Truffle Risotto.

February 9 – 23: Emilia-Romagna

Bordering Bologna, Italy’s capital of gastronomy, Emilia-Romagna has a deep history of lavish Renaissance menus highlighted by egg and filled pastas. February’s flavorful choices include Romagna-Style Baked Macaroni, Lasagna Verdi and Whole Roasted Stuffed Sea Bream.

March 8 – 22: Veneto

Veneto is home to some of the most recognizable dishes, desserts and wines in Italian fare. Venetian menus are filled with fresh fish, meats and garden vegetables. Items to be featured in March are Grilled Mediterranean Cuttlefish, Sea Scallops with braised artichokes and Pork Spare Ribs served with Veneto-style rice and beans.

April 12 – 26: Liguria

Seafood and pesto, both a major staple in the region of Liguria, take center stage with regional items such as Whole Salt Baked Snapper and Trofie Nere Primavera, a black pasta with pesto cream sauce.

May 10 – 24: Sardinia

Considered by many a seafood haven, Sardinia also boasts big Italian flavors with rustic fare. Roasted meats, sausages and cheeses perfectly complement shellfish and anchovies. Grilled Beef Tenderloin with white anchovy peppercorn crust and Fisherman’s Stew of monkfish, shrimp, octopus and scallops are highlights from the upcoming featured menu.

June 14 – 28: Tuscany

Simplicity and the use of seasonal produce are central to Tuscan cuisine. Legumes, bread, cheese, vegetables and fruit often are incorporated in this region’s dishes. Fresh and dried white beans have earned Tuscans the epithet of mangiafagioli (bean eaters). Guests can take pleasure in delicious selections such as Tuscan Bean Soup, Grilled Porterhouse with cannellini beans and Seared Duck Breast with wild rice and pine nuts.

Onda Ristorante & Wine Lounge at The Mirage is open Thursday through Monday from 5 p.m. - 10 p.m. To make a reservation or for more information, call (866) 339-4566 or visit www.mirage.com.

Moderate Red Wine Drinking May Help Cut Women’s Breast Cancer Risk

2012-01-09T08:04:00.000-08:00

The idea that Red Wine is good for you just got yet another validation. A new study found drinking red wine in moderation may reduce one of the risk factors for breast cancer, providing a natural weapon to combat a major cause of death among U.S. women, new research from Cedars-Sinai Medical Center shows.

The study, published online in the Journal of Women’s Health, challenges the widely-held belief that all types of alcohol consumption heighten the risk of developing breast cancer. Doctors long have determined that alcohol increases the body’s estrogen levels, fostering the growth of cancer cells.

But the Cedars-Sinai study found that chemicals in the skins and seeds of red grapes slightly lowered estrogen levels while elevating testosterone among premenopausal women who drank eight ounces of red wine nightly for about a month. White wine lacked the same effect.

Researchers called their findings encouraging, saying women who occasionally drink alcohol might want to reassess their choices.

“If you were to have a glass of wine with dinner, you may want to consider a glass of red,” said Chrisandra Shufelt, MD, assistant director of the Women’s Heart Center at the Cedars-Sinai Heart Institute and one of the study’s co-authors. “Switching may shift your risk.”

Shufelt noted that breast cancer is the leading type of women’s cancer in the U.S., accounting for more than 230,000 new cases last year, or 30 percent of all female cancer diagnoses. An estimated 39,000 women died from the disease in 2011, according to the American Cancer Society.

In the Cedars-Sinai study, 36 women were randomized to drink either Cabernet Sauvignon or Chardonnay daily for almost a month, then switched to the other type of wine. Blood was collected twice each month to measure hormone levels.

Researchers sought to determine whether red wine mimics the effects of aromatase inhibitors, which play a key role in managing estrogen levels. Aromatase inhibitors are currently used to treat breast cancer.

Investigators said the change in hormone patterns suggested that red wine may stem the growth of cancer cells, as has been shown in test tube studies.

Co-author Glenn D. Braunstein, MD, said the results do not mean that white wine increases the risk of breast cancer but that grapes used in those varieties may lack the same protective elements found in reds.

“There are chemicals in red grape skin and red grape seeds that are not found in white grapes that may decrease breast cancer risk,” said Braunstein, vice president for Clinical Innovation and the James R. Klinenberg, MD, Chair in Medicine.

The study will be published in the April print edition of the Journal of Women's Health, but Braunstein noted that large-scale studies still are needed to evaluate the safety and effectiveness of red wine to see if it specifically alters breast cancer risk. He cautioned that recent epidemiological data indicated that even moderate amounts of alcohol intake may generally increase the risk of breast cancer in women. Until larger studies are done, he said, he would not recommend that a non-drinker begin to drink red wine.

The research team also included C. Noel Bairey Merz, MD, director of the Women’s Heart Center, director of the Preventive and Rehabilitative Cardiac Center and the Women’s Guild Chair in Women’s Health, as well as researchers from the University of Southern California Keck School of Medicine and Hartford Hospital in Connecticut.

The bottom line is that red wine is good for you and has been proven to have yet another benefit when enjoyed in moderation. The old saying a "spoon full of sugar helps the medicine go down" just got even better when you enjoy a glass of red wine and drink to your health .

La Strada del Vino Terre di Arezzo is well worth a visit to experience rural Italy and its culture.

2012-01-04T11:07:00.001-08:00

La Strada del Vino Terre di Arezzo, a breathtaking luxury destination in Tuscany that offers everything you are looking for in the perfect getaway that has everything you could possibly hope for. Delicious food, gorgeous scenery, and full-bodied local wines.

: Azienda Manucci Droandi

La Strada del Vino Terre di Arezzo is an organization that began in 2000 to bring together vineyards and wine companies and as of today has expanded to 180 participants. Among them are wine producing farms, inns, farms specializing in traditional production of foods and wines and wine bars and restaurants .

A total of 124 miles (200 km) of vineyards spread throughout 19 towns in the Tuscan countryside, La Strada brings together all of the wonderful products of Tuscany. This is a magnificent region in Italy in the heart of Tuscany and includes cities such as Cortona, Arezzo, and Valdarno.

Traveling in this picturesque region provides visitors many treats for their eyes and well as their palate’s. The vineyards, olive groves, tobacco cultivations, and chestnut woods line the rural roads. We followed these ancient roads and encountered museums, artistic programs, and visited many estates in the area.

: Tenute di Fraternita

The Wine Road, ‘Terre di Arezo,’ goes across the Valdarno, a valley characterized by an unbelievable variety of landscapes. From one side, vines grow in rows on terraces surrounded by dry walls, villages, and castles. The other side of the road is a sharp contrast, filled with large craters which are remnants of open-cast mines.

Upon reaching our next stop we encountered ancient abbeys and fortified villages set on the hills covered by centennial olive groves. As we continued to explore the winding Wine Road, we reached Valdichiana, which is filled with beautiful views and Renaissance pictorial masterpieces which date back to the dawn of civilization and the Etruscan culture sent us back in time

The next destination is Arezzo, a medieval town surrounded by hills, where vineyards and olive groves abound. Arezzo rises in the heart of four valleys which are rich in history and culture. Its food and agricultural products are of the highest quality. The famous Antiques Fair is held monthly along the street in the historical center.

: Minolta DSC

The road then continues from Arezzo towards the Casentino, and continues to follow the Arno River North. At first, the course of the valley is hilly and then opens into a perfect amphitheatre-like shape.

The valley is moved by slopes that end up to the age-old forests which cover the mountains in the North. Leaving Arezzo we continued to proceed along the Strada Provinciale Setteponti until we reached the bottom of Pratomagno. Charming medieval villages and Romanesque parish churches can be admired along this last part of the route. The beautiful terraced vineyards here are a example of perfect harmony between man and nature.

The Arezzo area also produces excellent wines. Chianti Colli Aretini DOCG (DOC in 1967, DOCG in 1984),Vinsanto of Chianti’s Colli Aretini Occhio di Pernice DOC, Valdichiana DOC (originally only white, it has now a selection of both red and white),Cortona DOC (DOC in 1999 with a variety of wine and Vinsanto),Vald’Arno di Sopra DOC, Chianti DOCG, Colli dell’Etruria Centrale and Vinsanto di Chianti.

Accommodations are world class and provide and experience that will linger in your memories for a life time. It is almost like an old Italian movie and you are the star. The Baracchi Estate is located on a beautiful slope just east of Cortona with a wonderful view of the Valdichiana Valley and Under the legendary Tuscan Sun.

A typical Tuscan villa which dates back to the 17th century, it is now completely restored and transformed into countryside Relais. The old olive groves and the new vineyards surround the property. Sangiovese, Syrah, Merlot, Cabernet and Trebbiano are all produced here and are a tribute to the land of Cortona and to the pleasure of good wine.

: Syrah Grapes

Il Falconiere is situated in a quiet, elevated, rural location amid vineyards and olive groves. It enjoys enviable views of the Val di Chiana to the West, and Cortona, the ancient Etruscan hilltown, just three kilometers to the South.

The Relais is ideally located for short trips to some of the most famous art cities of central Italy, such as Arezzo, Perugia, Siena, Florence and Assisi, all within in an hour’s drive away.

This region and its 19 towns provide travelers mouthwatering regional cuisine, world class wines picturesque villas and an opportunity to travel back in time. La Strada del Vino Terre di Arezzo is well worth a visit to experience rural Italy and its culture.

2011-12-30T12:21:00.000-08:00

HAPPY NEW YEAR 2012 FROM VINO LAS VEGAS

THE EDITORS OF VINO LAS VEGAS would like to wish all of you a safe prosperous 2012 and all the best life has to offer in the New Year. Thank you for the support and input over the last year .Because your comments are valued, there will be even more exciting changes to look forward to in 2012. Brand new features and even more contributors will be joining us to share their unique insights on CUISINEIST.com

Please join us LIVE on Twitter from Las vegas at the Venetian / Palazzo Resort on New Years Eve 23 floors above the Las vegas Strip as we would love to ring in 2012 will all of you ! Cheers and we will see you in 2012 .

Best Regards

Elaine Harris, Editor-In-Chief

Mixologist Max Solano Toasts Repeal Day

2011-12-20T09:01:00.000-08:00

Welcome, All! This is the first of many pieces that I will have the pleasure to contribute to Cuisineist.com regarding everything Mixology. As there are many pressing and exciting topics that I am so passionate about and eager to discuss, I actually find myself struggling to select just one theme. So, since we have all just celebrated the 78^th Anniversary of Repeal Day- you know, the day where it became legal to once again manufacture, distribute and, oh, yes… consume alcohol! It’s only fitting that we discuss….. And, believe me, I celebrated like it was 1999 (all over again)!

Prohibition or as it became known as “The Noble Experiment” took effect on January 17, 1920 when the 18^th Amendment was ratified one year earlier on January 16 by Congress completely banning the manufacturing, sales and consumption of all alcohol in the United States. What many people do not realize is that this act was in the works for well over a century, but only took effect in certain states and counties at a time, but never unanimously or simultaneously. It was a desperate motion by this nation’s Conservative groups and parties (The Feminist Movement, Methodist church, legislature, the Anti-Saloon League, etc.) who was out to prove that alcohol was responsible for this country’s ongoing social disorder and sharp decline. If our founding fathers, many of whom, were beer craftsmen and alcohol distillers, themselves, were only alive to see this come to fruition….

Instead of actually bettering the situation, Prohibition fueled the rapid rise of organized crime, speakeasies, bootleggers, record numbers of illegal distilleries and production of very poor quality moonshine and “bathtub” spirits. It was truly a very low point in our industry’s history, not to mention the ensuing Great Depression a few years later. There were a handful of distilleries still permitted by the government to continue the production of whisky and brandy for “medicinal purposes” as well as some wineries which produced kosher wine or church wine. It wasn’t until December 5, 1933 that the 21^st Amendment was ratified which repealed the 18^th Amendment and ended Prohibition. Although we celebrate Repeal Day on December 5^th, alcohol consumption was not permitted legally until December 15^th.

The popularity of Mixology has been noted by some to have been widely stimulated beginning in the early 1860’s when a pioneer in the industry named Jerry Thomas published the very first bar book entitled The Bartender’s Guide in 1862. Soon, several others took follow publishing many types of bar books, but none of the sort that we see today. With this said, the turn of the 20th century saw much promise and growth and this would be the very first Golden Age of cocktail culture. The trends back during this period seemed somewhat different, but in some aspects, very similar from what they are today. From 1860-1918 there were already dozens of “cocktails” (drinks, more appropriately so) in existence, most of them, published.

The rise of the Manahttan, Martini, Sazerac, Mint Julep, and many, many more experienced much popularity during this time and through the turn of the 20^th century even though cocktails like the Mojito, Mint Julep and Sazerac had been invented decades earlier. Then you would have other unique creations like the Monkey Gland, Bronx cocktail, Clover Club, Last Word, Corpse Reviver No. 2, etc. that were developed years later and that saw their heyday, but were permanently defunct in this country and spent half a century (plus) dormant before being very slowly resurrected towards the later part of the 20^th century and just now enjoying a strong resurgence. However, one of the mainstream trends was deciphering the different categories of drinks. Let’s see…..There were bucks, cobblers, juleps, flips, highballs, fizzes, slings, daisies, collins, sours and punches, all dictated by what specific ingredients it utilized and by whatever glassware and means it was served in. For example, a Martini is a specific type of drink consisting of London dry gin, dry vermouth and orange bitters that was typically stirred over ice and served chilled and straight up in a coupe or martini shaped glass (smaller than what we normally serve in today).

Nowadays, we call everything a martini that is served straight up in any contemporary shaped martini glass. This craft was taken very seriously, indeed, and to an extent, the consumer was also very passionate and intuitive to what they were drinking. After all, it would not be an uncommon practice for a patron to specifically request what ratio of main spirit to vermouth they would like in either their Manhattan or Martini. And, speaking of vermouth, since when did everyone develop such a tremendous allergy to vermouth? It’s right up there with shellfish, dairy, pollen and hay weed, I gather, since the majority of people do not want any vermouth at all to very little in their Martini, but they look at you in disgust when you even make the mere suggestion.

Once Prohibition took place, the most serious of cocktailians and bartenders left this “dry” and barron wasteland and chose to further extend their illustrious careers in locations such as England, France, Cuba, Italy, Australia, Peru, Japan, etc. where mixology had not quite peaked, but welcomed this movement with open arms and an open mind. Sadly, I think to myself over and over what if…. What if, these dark times never came to pass? How different (or wonderful) would things actually be today? What would today’s trends be? Sinfully, I wonder if vodka would have ever even experienced the ghastly and exponential growth that it has over the past 25 years. One could only wish, right?

We are very fortunate to be a part of these modern times. But, we paid the price for many years. Our predecessors never quite had the access of ingredients that we do majorly due to the availability of infinite ingredients at our disposal, arguably, a much bigger desire and consumer demand to create new flavors and products, the internet and speedy and much more efficient shipping methods. Spirits such as Swedish Punch, Amer Picon (still unavailable but Torani produces a very good variation) Batavia Arrack, Parfait Amour (including Crème de Yvette and Violette) and even Chartresue that had been extinct or difficult to obtain in this country for several decades have enjoyed a very happy return to many of us that welcomed them with such warm embraces.

The Beatles had a song called The Long and Winding Road and that is what it literally feels like to reach the point that we have gotten to, today. Fortunately, more and more of today’s bar and industry professionals are becoming enamored with the ways of the past, including its cocktails, products, styles and methods which are contributing to the strong resurgence of this trend along with the very big modern mixology movement. What happened from 1933 through today is a different story for a different day that I will be writing about in the near future. For now, let’s raise a glass to the Second Golden Age of our Cocktail Culture and the many wonderful things to come.

Old Homestead Steak House Comes To Las Vegas

2011-12-16T04:42:00.000-08:00

Combining tradition and elegance, The Old Homestead Steakhouse has been serving he finest cuts of beef in New York City for over a century and now in Las Vegas . Perfect for celebrating special occasions, birthdays, private events or just a night on the town, The Old Homestead Steakhouse is the perfect place to enjoy the best steak Manhattan has to offer.

Annabelle, the celebrity cow perched two stories above the entrance of the legendary Old Homestead Steakhouse in Manhattan is coming to Las Vegas. She will arrive in Las Vegas on Dec. 20, in time for the grand opening of Old Homestead Steakhouse at Caesars Palace. Annabelle’s admirers are encouraged to follow her journey to Las Vegas at www.twitter.com/oldhomesteadlv and stay tuned for more details upon her arrival.

Fans of Annabelle should not be concerned, as the iconic brown and white cow isn’t being put out to pasture. Dressed in white butcher coats and wearing white gloves, a team specializing in bovine transport will gently remove Annabelle from the restaurant’s Broadway-like marquee, where she has been perched for the past 60 years as a fixture in the center of New York City’s fashionable Meatpacking District. Before setting her into – or more likely, onto – a super-stretch luxury limo. Taking full advantage of the limo, Annabelle plans to ride around Midtown before heading to the airport.

She intends to visit several major U.S. landmarks and graze through a few malls for some holiday shopping on her way to Las Vegas. One of the emotional highlights of her trip will be an overnight stay at the Nebraska farm where she was born and raised. Annabelle is no stranger to the spotlight, having been featured in several motion pictures and on hit shows such as “Seinfeld” and “The Sopranos.” She has also been photographed by renowned artist and filmmaker Julian Schnabel, whose photos are displayed in the restaurant’s Schnabel Room.

Old Homestead Steakhouse is one of New York City’s most historic restaurants, set to open its first location on the west coast at Caesars Palace. With more than 6,000 square-feet, the new restaurant will feature a total of 250 seats with a full dining room, private dining room, lounge and bar.

Guests will be introduced to several signature dishes from the classic New York City menu including the popular colossal crab cake, 32-ounce Gotham rib-eye steak and the Old Homestead New York-style cheesecake. Additionally, new menu items will be created exclusive to the Las Vegas location.

Las Vegas gets yet another culinary star !

Molino Sant’ Antimo Estate In Montalcino Italy Is Making Big Strides Around The World

2011-12-14T07:58:00.000-08:00

Molino Sant’Antimo is the family estate of Carlo Vittori, formerly from the prestigious Montalcino estates of Val di Suga and Castello Romitorio.

Located in the south-eastern corner of the Montalcino appellation, Molino Sant’Antimo Estate is dedicated to produceing Brunello di Montalcino, Rosso di Montalcino, Sant’Antimo Rosso and Chianti Colli Senesi DOCG , for an annual production up to 80.000 bottles.

: Carlo Vittori

The Brunello and Rosso di Montalcino are fruitier and smoother than what we would expect if compared to other Estates in the region.In addition to the Montalcino appellations, Molino Sant’Antimo produces also Chianti Colli Senesi, Morellino di Scansano and a Toscana IGT SuperTuscan .

The first wine that we took a look at was the PAOLVS Molino Sant'Antimo Rosso di Montalcino DOC 2007.

A very well balanced Sangiovese Grosso from Toscana that was a pleasure to experience. In the glass the wine was deep ruby in color and medium bodied. On the nose, aromas of Cherry and red fruit and fresh red flowers give way to a soft and rich flavors on the palate with a long finish.

At SRP $17.76 , this is a good quality wine at a great price point. It is certainly drinkable now but can be aged 3 years to bring out some of its feminine qualities.

The PAOLVS Molino Sant'Antimo Morellino di Scansano DOC 2009 was the next step in our visit to Molino Sant’Antimo. A Sangiovese DOC is always nice to explore. This Sangiovese was young but showed a lot of potential. This wine comes from vineyards located at the bottom of hills near the Etruscan village of “Ghiaccioforte” near Maremma and is a blend of 85% Sangiovese and 15% Petit Verdot and Syrah.

In the glass this lovely wine showed ruby to purple in color and medium bodied. On the nose aromas of fresh red fruit and plum jump out of the glass. The palate explodes in your mouth with bright red fruit and mellows to a well rounded finish with light tannins. SRP$ 14.80. Getting a nice Sangiovese DOC at a very affordable price point makes this wine a good find.

Moving on from a DOC to a DOCG the PAOLVS Molino Sant'Antimo Brunello di Montalcino DOCG 2005, got our palates excited. This DOCG was the finest expression of the fine wines produced by this lovely estate. This 100% Sangiovese with its fine wine pedigree from Brunello di Montalcino was true to its heritage of a very fine wine from the area.

The grapes were carefully selected and aged for three years in oak vats and six months in the bottle. In the glass this fine wine showed deep ruby in color and medium bodied. On the nose, soft red fruit aromas flow into earth, smoke and plum on the palate with a long lingering finish with medium tannins. SRP $38.48 and well worth the price. This wine is drinkable now with the 2005 Vintage being renowned worldwide; however this Brunello could easily be cellared 8-10 years if taken care of.

The 2005 was amazing and we moved to the following vintage. The PAOLVS Molino Sant'Antimo Brunello di Montalcino 2006just like the 2005 is a true expression of the region. It was also aged three years in oak vats and bottle aged 6 months.

Deep Ruby in color and moving on to aromas of soft red fruit and confirmed on the palate with additional flavors of plum , smoke and tobacco with some light spice and soft tannins on the finish. This wine was simply amazing. The SRP $42.92 is appropriate but may be difficult to find but well worth the hunt.

Molino Sant’Antimo Estates is a great example of what is exciting about the world of wine. A small family Estate such as this one, making a variety of good quality wines that are affordable, can make big waves all over the world because they do it right. We plan to keep an eye on this Estate and look forward to vintages to come.

Award Wining writer Natalie MacLean does it again with her latest book "Unquenchable" This is a book that any wine lover would enjoy

2011-12-09T14:28:00.000-08:00

Natalie MacLean is an award winning wine writer and needs no introduction. There are many wine books out there that “tell” what you should drink. Many these “writers” or “critics” have never even worked a harvest or done a punch down. Natalie has done it all and traveled the world. In her latest book Unquenchable, she goes on a wine journey and takes her readers with her using her palate and writing ability.

She introduces readers to the Mosel valley and even takes us up in a helicopter for a bird’s eye view of some of the most beautiful wine regions in the world, the Niagara Peninsula. No matter where she may be in the world, you can be assured that she will find a great wine that is affordable to share with us.

The most intriguing and impressive aspect of Unquenchable is that it is not just about wine but about the history and culture of area’s food and people. She teaches readers that all of these are important and can be tasted in very glass of wine from a particular region.

Her latest work of genius is available not just in hardcover but available to read at your leisure over a glass of wine on your tablet or reader.

Run, don’t walk to your bookstore or go Online to Amazon.com and get your copy of Natalie MacLean’s Unquenchable today, break open a bottle of good wine and enjoy.

Mixologist Wendy Verdel-Hodges Makes Cocktails To Celebrate Winter In Venice At The Venetian / Palazzo Resorts In Las Vegas

2011-12-05T09:44:00.000-08:00

In our travels we have run into many people that thought that a mixologist was just a fancy term for a bartender. How wrong can they be? True, most mixologists start off as bartenders, but the terms are not interchangeable. The latter is more like a chef, creating new drinks, not just pouring them

Mixologist Wendy Verdel –Hodges

The Creation of cocktails has grown into an art, using fruits, vegetables and other flavors with the same precision that they are used in the kitchen by Chefs. Mixologists rely on seasonal ingredients and their cocktails are frequently commissioned for special events, menus and themes.

It is no secret that Las Vegas is home to many of the world’s greatest Chefs but it is also the home of renowned Mixologists as well.

One of them can be found at The Palazzo Resort’s FUSION Mixology Bar making amazing one of kind cocktails to order.

Mixologist Wendy Verdel –Hodges lives and breathes her craft 24 /7. The Venetian / Palazzo Resort’s Winter In Venice events featured cocktails created by Wendy. This was an excellent opportunity to sit down with Wendy at FUSION Mixology Bar, sample some cocktails and speak to this amazing Mixologist

VLV: Wendy, how long have you been a Mixologist ?

WVH: Let’s see, I have been Bartending for 19 years and a Mixologist for 6. I consider myself a “throw back bartender, If you can eat it, I can make a drink out of it! “

VLV: Many people think that a Mixologist and a Bartender are the same thing. What is the difference?

WVH: Passion! It’s like comparing Cognac and Brandy. Cognac can only come from the Cognac Region in France. All Cognacs are Brandy but not all Brandy’s are Cognacs. In other words, All mixologists are bartenders, but not all bartenders are mixologists. For myself as a mixologist , it is a lifestyle and a living . We have knowledge of all spirits and classic cocktails and handcraft new cocktails as well.

VLV: How does it work when you're approached to make a new Cocktail?

WVH: It all depends on what they are looking for in the Signature Cocktail. Sometimes they give me a specific theme like “Winter In Venice” and I take it from there. Other times all I am given a specific Spirit that they want to feature and then I get to play.

VLV: Mixologist are true artists and all artists get their Inspiration in different ways. Let’s talk about the Winter In Venice Cocktails and how you came up with them. What was your inspiration for these very special creations?

WVH : Sometimes I come up with an idea and “ magic” hits the first time .Other times it may take 3 or 4 times before I am happy with it. I also get inspiration in dreams and I wake up and write it down the idea. The Inspiration was obviously winter and Christmas. When I created the CAMPANILE CIDER I wanted to use Frangelico because it reminded me of winter, a warm fireplace and cider!

Campanile Cider

1 ½ oz Frangelico

1 oz. Clove Infused Bacardi Red Peach Rum
½ oz Fresh Lemon Juice
1 oz Apple Juice
2 dashes Bar Code Baked Apple Bitters
Shake and strain
Cinnamon Sugar Rimmed Martini glass

Rialto Egg Nog

WVH: The RIALTO EGGNOG was not the original name I had for the cocktail but it was my take on a Brandy Eggnog .

Rialto Eggnog

1 oz Tuaca
1 oz Christian Brothers brandy
Dash ground cinnamon
Dash ground nutmeg
2 oz egg nog
Shake and strain into martini glass
Top with fresh grated nutmeg and cinnamon

Gondolier Blanco

WVH:The GONDOLIER BLANCO is all about Christmas. I think of Candy Canes and Chocolate and I made Christmas in a glass and even has a Candy cane Rim

Gondolier Blanco

1oz White Chocolate liqueur
1 oz White Creme de menthe
1oz White Creme de coco
½ oz White Chocolate syrup
½ oz cream
Shake and strain into candy cane rimmed martini glass that has been swirled with chocolate syrup.

We also featured some classic cocktails as well.

Negroni Festivo

Negroni Festivo

1 oz Campari,
1 oz Martini Rosso sweet vermouth,
1 oz Bombay Sapphire Gin,
Served on the rocks with an orange cinnamon rim and Garnished with a candied orange peel

The Godfather

The Godfather
¾ oz Amaretto
1 ½ oz Scotch Whiskey
Served on the rocks with a lemon twist

VLV: You have always done well in Mixology Competitions. Do you have any coming up?

WVH : I am always looking at what competitions are around . But I look for the right completion for me that will show off my passion for Mixology . I prefer the competitions ions that showcase the best talent and is not a popularity contest but based on skills and on my day off !!!!

VLV : Please tell be about you and the Pisco Championship.

WVH : It was a very big deal and I was flown to Peru after I was first in Las Vegas. I finished 2^nd in The Nation and the Peruvian Government made us Pisco Ambassadors to the USA and gave us Chef coats and everything ! It was a very big deal down there with paparazzi and everything. We were treated like celebrities.

VLV: Driving in today you had an inspiration for a new Cocktail which I am having right now. Tell me about that

WVH: I was driving into work today and Duke Ellington’s Sugar Rum Cherry came on my satellite radio. Its was cool, Jazzy and had some blues. I said to myself. This has to be done !! My mind started working and the first thing I thought of was Sugar plum fairy. I made the cocktail for you and here is the recipe!

Sugar Rum Cherry

1 oz Cruzan black cherry rum

1.5 Sailor Jerry spiced run
1/2 perfect purée Cherry
1/2 clove infused simple syrup
1/2 fresh squeezed OJ

a Zest from 1/2 orange

Rim : orange zest cinnamon sugar
Fresh Orange zest and freshly squeezed Orange allows the oils from zest to make it pop

VLV: Lastly, you are an expert in your field. I would really like to know what YOU order when you are out for a cocktail.

WVH: That’s easy, Chopin with a twist or beer! I don’t want to be disappointed. The words I live by are KISS (Keep It Simple Stupid)

Wendy is one of the best Mixologists in The United States. When In Las Vegas it is well worth a trip to The Palazzo / Venetian Resorts and visit FUSION Mixology Bar for a cocktail made just for you !

Cheers !

Sunset SAVOR the Central Coast 2011 Attracts Thousands

2011-11-30T09:19:00.000-08:00

Sunset SAVOR the Central Coast 2011 Attracts Thousands

Second annual food and wine destination event attracted tourists throughout California and beyond to stay, play, and savor San Luis Obispo County

This year's SAVOR The Central Coast attracted thousands of attendees, including scores of out-of-town food and wine lovers. The four-day destination food and wine event showcased the beauty and bounty of San Luis Obispo County, included a host of sold-out gala events, cooking demonstrations, celebrity chef appearances, gardening seminars, adventure tours to local outdoor hot spots, farm tours, and wine tasting excursions. Event managers claim the 2011 event an overwhelming success.

“There aren’t enough superlatives to describe this year’s SAVOR,” said Katie Tamony, Editor-In-Chief of Sunset magazine (www.Sunset.com), which organized the event along with the San Luis Obispo County Visitors and Conference Bureau (www.SanLuisObispoCounty.com). “It was a truly magical celebration of all things Central Coast.”

From Thursday to Sunday, San Luis Obispo County welcomed visitors from as far away as Florida to South Carolina and throughout California to enjoy the region’s authentic, rural lifestyle. Thousands of guests enjoyed the SAVOR experience kicking off at a magical Hearst Castle event to a gala awards celebration at the Pismo Pier honoring Sunset’s Western Wine Award winners to special dinners at the San Luis Obispo Mission and Paso Robles City Park to the Margarita Ranch where guests enjoyed meeting the farmers, winemakers, local chefs and Sunset’s editors.

“SAVOR is a countywide event giving every community in San Luis Obispo County from Paso Robles to Pismo Beach its moment to shine over the course of the SAVOR weekend,” said Executive Director of the San Luis Obispo County Visitors and Conference Bureau, Stacie Jacob. “The collaborative efforts of our tourism partners were evident as the entire county got behind this event. We’ve already seen tremendous marketing exposure and significant tourism dollars as a result. We can’t wait to see the official numbers in the coming weeks.”

Currently a third-party contractor is evaluating a full recap of attendees, event revenue and economic impact to San Luis Obispo County.

“Most SAVOR happenings were sold-out before the event kicked off. Only in its second year, this is clearly a celebration in demand. The Central Coast should be extremely proud,” added Jacob. “We would like to extend a heartfelt thanks to all hotel partners who assisted in hosting media and VIP guests and our 2011 sponsors,” said Jacob.

We look forward to SAVOR The Central Coast 2012 !

Valentino , White Truffles And The Wines Of Beni di Batasiolo On December 9th In Las Vegas Will Provide A Night To Remember

2011-11-22T06:03:00.000-08:00

There can be no better way to spend an evening than with Multiple James Beard Awarding Winner Chef Luciano Pellegrini and Renowned Restaurateur Piero Selvaggio as you dine on White Truffles and sip amazing wines from Beni di Batasiolo .

On December 9th 2011 there is NO place one should be except at Valentino in the Venetian / Palazzo Resorts in Las Vegas. This will be an evening that will be remembered for a lifetime.

VALENTINO LAS VEGAS ANNOUNCES SPECIAL WHITE TRUFFLE DINNER PAIRED WITH THE WINES OF BENI DI BATASIOLO

Five-course luxury tasting takes place during the height of celebrated white truffle season

Valentino Las Vegas will host an extraordinary night of white truffles and wine featuring the wines of Beni di Batasiolo and the cuisine of James Beard Award-winning Chef Luciano Pellegrini.

: Piero Selvaggio

: Chef Luciano Pellegrini.

This sublime tasting is the final evening of a three-night white truffle extravaganza hosted by renowned restaurateur Piero Selvaggio and Chef Pellegrini, with tastings taking place at Valentino Houston on Dec. 7 and Valentino Santa Monica on Dec.8.

Join us Friday, Dec. 9 at 7pm. As this is a limited seating engagement, reservations are required and can be made by calling (702) 414-3000. Dinner price is $275 per person inclusive of tax and gratuity. Please reference the White Truffle dinner when booking your reservation.

MENU

Hors D’oeuvres

2009 Gavi

Homemade Duck Prosciutto with Boschetto and White Truffle

2009 Dolcetto d’Alba

Egg and Ricotta Ravioli with Parmesan Fondue and White Truffle

2008 “Sovrana” Barbera d’Alba

Wagyu Beef Medallion with Barolo Demi White Asparagus and White Truffle

2004 “Cerequio” Barolo

2006 Barolo

5 Cheese Terrine

Dessert Sampler

Bracchet

GAMAY MEETS GRAFFITI, .... Las Vegas Celebrates Art and Beaujolais Nouveau

2011-11-16T13:26:00.000-08:00

Its that time of year again , its BEAUJOLAIS NOUVEAU As part of the national celebration Nouveau Expression, French Beaujolais winemaker and longtime arts supporter Georges Duboeuf is bringing a party of the senses to Las Vegas at a Nouveau Expression food and wine tasting on Friday, November 18 at the newly opened Butterfly in the Chateau Nightclub & Gardens at the Paris Las Vegas Hotel & Casino, from 10 p.m. to 4 a.m.

Presented by Georges Duboeuf, the party will include: sweets from Paris’ Sugar Factory, a custom designed wine bottle-shaped cake for guests to enjoy and a celebratory midnight toast with the highly anticipated 2011 Georges Duboeuf Beaujolais Nouveau.

Admission is $30 upon entry and includes a complimentary glass of Beaujolais Nouveau for the midnight toast. The 2011 vintage will also be available at Chateau Nightclub and Mon Ami Gabi at Paris Las Vegas during its debut weekend (November 19-20).

The event also celebrates the first taste of the 2011 vintage as it coincides with the arrival of the 2011 Georges Duboeuf Beaujolais Nouveau, a fresh and fruity red wine made from the local Gamay grape that is released after midnight annually on the third Thursday in November. The 2011 Georges Duboeuf Beaujolais Nouveau, with a first-ever graffiti-inspired label designed by renowned Brooklyn artist “Kaves,” will be available nationwide at a retail price of $10. Nouveau is a very popular wine for serving during the holidays; its ripe berry aromas and flavors are food-friendly and versatile with many dishes.

“Nouveau Expression is a celebration of creativity, self expression and enjoying the moment. It's a fun, vibrant new way for Duboeuf to connect with Beaujolais Nouveau enthusiasts through art and for people to connect with each other through social media and celebrations around the U.S.,” said Franck Duboeuf, co-proprietor of Les Vins Georges Duboeuf. “We’re planning Nouveau Expression parties around the nation and are delighted to be celebrating in Las Vegas.”

Event details:

Date and Time: November 18, 2011, 10 p.m.-4 a.m.

Address: Butterfly at the Paris Hotel & Casino Las Vegas

3655 Las Vegas Blvd. South, Las Vegas, NV 89109

Admission price: Admission is $30 (at the door)

Two Sparkling Alternatives To Champagne For The Holiday Season Straight From France

2011-11-12T08:29:00.000-08:00

It does not need to be a special occasion to enjoy Champagne or Sparking Wine. They are meant to be enjoyed all year around, however many choose to enjoy these great wines more often over the holiday season. There is no mistaking good Champagne but France also has many great Sparking wines as well. Jaillance is the number one best selling Sparkling Wine in France so what a better choice than to enjoy a nice high quality Sparkling Wine.

All Jaillance wines are designated Protected Designation of Origin (PDO), Appellation d’Origine Protégée (AOP) in French. There are a several regions in France outside the Champagne area which produce sparkling PDO wines, and which adhere to a strict set of regulations to ensure excellent quality.

Requirements include harvesting by hand, the use of grapes from within the Appellation area only, and of course traditional methods of winemaking. The PDO is a Europe-wide certification system which guarantees the origin of certain products from a specific terroir, and preserves the products' history and traditions..

Clairette de Die Cuvee Imperiale

We started off tasting this lovely Sparkling wine from Die in the Rhone Valley. This was is a nice blend of 90% Muscat Blanc and 10% Clairette Blanche that should please any palate.

The Clairette de Die thrives in the sunny conditions of the Drome me Valley, sheltered by the foothills of the Vercors, where it has been established as an Appellation d'Origine Controle since 1942. The vineyard is made up of chalky clay soil in small plots, rising to 700m above sea level. In the glass this pale gold sparkling wine shined with fine bubbles rising through to the top. Aromas of citrus and tea leaves move into flavors of oranges and white flowers for a balanced palate that was refreshing. The low alcohol level of 7% makes this an easy drinking wine that can please you any time of day.

AWARDS :

Cremant de Bordeaux Cuvee de l’Abbaya Brut

Our second Sparkling from Jaillance was the beautiful Cremant de Bordeaux. This is a very interesting blend of 70% Semillon and 30% Cabernet Franc from Bourg-sur-Gironde , Bordeaux. In the glass an elegant stream of bubbles rises through this Pale Gold Sparkling Wine

. The nose had surprising yet pleasing aromas of Almonds, White flowers and some strawberry notes as well. The Palate has soft flavors of the Almonds, White Flowers and Strawberry carried over from the nose with a light creamy finish. The 12% Alcohol content gives this Sparkling enough body to stand up to many types of dishes from shellfish to chicken.

AWARDS :

Winemaker Arnaud Van de Voorde has done a magnificent job producing these palate pleasing Sparkling wines. Jaillance is sold in over 14 countries and shows their commitment to sustainability by using organic growing methods that currently account for 12% of the Vineyards and expect to exceed 20% over the coming 5 years.

Both of these Sparkling Wines provide a nice alternative to Champagne and are affordable at $18.99 (Suggested Retail Price). No matter what time of year you choose to enjoy these special French Sparkling Wines we are sure you will be pleased.

Fleming's Steak House and Wine Bar 46 Diamond Toscana 2009 Pairs Well With Most Any Dish

2011-11-09T13:16:00.000-08:00

Recently we had the opportunity to visit Fleming's Prime Steakhouse and Wine Bar. We were there to try the ‘small plate” fare and pair that with their featured wine, Forty-Six Diamonds Toscana 2009.

This wine is from Il Borro Winery in Italy. The Forty-Six Diamonds Toscana 2009 is collaboration between Fleming’s Wine Director, Ferragamo and Winemaker Nicolò D’Afflitto and is available in each of Fleming’s 64 restaurants across the country.

“This is a wine with solid structure crafted on noble tannins and complemented by spices and a core of sweet red and blue forest fruits,” says D’Afflittoto. The 46 Diamond concept is unique to the Fleming's restaurants and is a featured annual wine for Diner’s who would like to try a wine uniquely featured for the Fleming’s dining culture.

The wine had bright red cherry notes from the Sangiovese but held good structure and tannins with the blend of Merlot, Cabernet, and Syrah. This wine was truly one that could pair well with a myriad of dishes. We started meal while savoring the Forty-Six Diamonds while waiting for our first course.

Filet On top of Creamy porcini risotto, a bite of chili oil

As we were sipping our wine, Chef Travis Herbert came out to make sure that we were off to a good start. And indeed, we were ready to begin. His first course was a mouth watering combination of tender pieces of filet on top of creamy porcini risotto, garnished with a bite of chili oil.

This dish was a winning combination. The earthy flavors of the food paired extremely well with the medium tannins of the wine and the robust red fruit on the palate.

Ahi Tuna with Black Pepper Crust

Our next small plate was a nice treat from the Sea. Ahi Tuna with Black Pepper Crust. The black pepper crust was the touch that brought the pairing to life. The heat of the pepper met well with the acidity in the wine.

Chef Travis was not finished yet and brought out a Beef Carpaccio with Peppery Arugula salad. Once again this light dish was complimented by the lovely nose and favors of the featured wine.

Beef Carpaccio with Peppery Arugula salad

After three courses, we were getting satiated but there is always time to have a little dessert. We did not have to look very far to find an old favorite a New York Style Cheese Cake with White Chocolate Twirls. This decadent classic was dense, and yet had a fluffy quality that melted in our mouths. Each bite was not too sweet and could satisfy the craving of any dessert aficionado.

It had been a while since we dined at Fleming's and were pleased to see that Fleming's is staying with the contemporary trends in food. Offering “small Plates” is indeed a big hit at this family friendly restaurant.

Jackie Evan and Chef Travis Herbert

Although Fleming's offers upscale dining, it also provides patrons with options to keep their meal a bit lighter, or be able to share several plates together with friends.

We were pleasantly surprised at the consistent quality throughout the meal. Operating Partner Jackie Evan and Chef Partner Travis Herbert are continuing to make sure Fleming's is a forerunner for keeping fine dining alive and well in Summerlin.

Zaca Mesa Winery Pairs Food-friendly Wines With Ethnic Variations On Thanksgiving Classics

2011-11-04T09:00:00.000-07:00

Wines at a Global Table

We have visited Zaca Mesa on many occasions over the years. The drive along Foxen Canyon Road is breathtaking and features many outstanding wineries along the way. However , Zaza Mesa was the first Central Coast winery to appear in Wine Spectator’s Top 10 back in 1995. A year later, their Syrah was served by President Clinton to French President Jacque Chirac at a White House State Dinner. To show that we are not leaning one direction, our wines were also served at President Reagan’s 80th birthday party at the Beverly Hilton.

We are coming up close to the Holiday Season and home cooks across the U.S. are bringing fresh ideas to the table this Thanksgiving with dishes inspired by flavors they’ve tasted around the globe. Despite its being a quintessential American holiday, Thanksgiving provides the wonderful foundations of turkey, stuffing, cranberries and pumpkin pie on which to riff with multi-ethnic variations.

But when it comes to pairing wines with a spiced-up Thanksgiving meal, it can be tricky to navigate which will best complement – not compete with – each dish’s complex flavors. Known for their dogged commitment to producing food-friendly wines, the team at Zaca Mesa Winery in California’s Santa Ynez Valley has a match for even the wildest of international Thanksgiving dish interpretations.

From Japan: Miso-Rubbed Turkey, paired with 2009 Zaca Mesa Viognier

For a deliciously moist and flavorful miso-rubbed turkey, the 2009 Zaca Mesa Viognier is a natural pairing. On the nose, aromas of honeysuckle and white peach hint at sweetness, but the wine is fundamentally dry on the palate with notes of ripe apricot, lemon-lime, melon and lychee. This wine is sturdy enough to stand up to such a rich centerpiece, yet light on its feet with floral and exotic fruit notes.

From Italy: Roast Turkey with Black Truffle Butter, paired with Zaca Mesa’s 2007 Mesa Reserve Syrah

If you’re going over the top with a luxurious black truffle butter-rubbed turkey, why not go over the top with a luxurious Syrah to match? This commanding wine shows aromas of ripe blackberries, espresso, pipe smoke and sage spice with a very long finish. As an added bonus, this wine just looks gorgeous on the table, robed in rich ruby.

From Latin America: Polenta and Chorizo Stuffing, paired with the 2008 Zaca Mesa Syrah

The key to pairing wine with Latino flavors and textures is smokiness, and the 2008 Syrah has that in spades. Rich black fruit, cassis, tobacco, mocha, and sage come across on the bouquet, and the silky finish lingers from the ripe tannins and smoky oak. This is a full-bodied wine for a flavor-forward dish.

From the Middle East: Jeweled Rice with Dried Fruit, paired with the 2007 Z Cuvée

Opulent aromas of cherry and blackberry pie filling, cassis, red currant, and anise spice fill each glass of Z Cuvée and beautifully reflect the nuanced Middle Eastern flavors of dried apricots and cranberries. Served at room temperature, this wine’s full fruit bouquet is cut with a touch of minerality that complements rich pistachios and raisins…and begs for another sip.

From India: Cranberry, Quince, and Pearl Onion Chutney, paired with Zaca Mesa’s 2008 Z Blanc

Chutneys and compotes can make wine pairing exceedingly difficult, but the ripe aromas and flavors of honeysuckle, currants, and quince in the 2008 Z Blanc white Rhône blend meet the tartness of this chutney with ample weight. With a full-bodied texture and loads of pure floral notes, the Z Blanc can either be opened for this Thanksgiving or cellared for next – it’s that precocious.

From Mexico: Pumpkin Flan with Spiced Pumpkin Seeds paired with 2007 Zaca Mesa Roussanne

Despite the fact that this flan is technically sweet and the 2008 Roussanne is technically dry, the heft of pumpkin and spices of cayenne and nutmeg make an unexpectedly good match with the Roussanne’s caramel apple and toasted nut notes. This wine is just a sucker for rich, fragrant foods (see truffle-rubbed turkey above) and heightens the satisfaction that each bite brings.

Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown and bottled Rhône varietal wines. They hand craft their wines with integrity using traditional methods from grapes sustainably grown in their vineyard. Since 1973, they have farmed and nurtured their vineyard to produce wines that are true to the unique spirit of their land. For more information about Zaca Mesa Winery call (805) 688-9339, fax (805) 688-8796, or visit www.zacamesa.com. Zaca Mesa Winery is located at 6905 Foxen Canyon Rd., Los Olivos, CA 93441.

Wine Enthusiast Annouces The 2011 Wine Star Award Winners

2011-11-03T09:20:00.000-07:00

Over the years, Wine Enthusiast Magazine has honored individuals from every corner of the globe, representing varied mindsets, ethnicities, origins and generations during their Wine Star Awards ceremony. The honorees live and breathe the culture of wine, and their passion is what drives the positive growth of our industry.
This year they are proud to present to you their 2011 Wine Star Award Winners.

The people and companies named below will be honored at the Wine Star Awards Dinner on Monday, January 30th in New York City. Today, raise a glass to these award winners—the excellence of what you’ll be drinking is due to their creativity, drive and courage.

The dinner will also pay tribute to the legendary Jess Stonestreet Jackson, who was the recipient of 2000's Man of the Year and 2007's Lifetime Achievement Wine Star Awards.

Lifetime Achievement

David S. Taub, Palm Bay International

For more than five decades, the C.E.O. of Palm Bay International has been at the forefront of both distributor and importer industries and has had an enormous impact on the proliferation of wine consumption in America. The company's portfolio exceeds five million cases annually, represents over 40 producers from ten countries around the world and includes both volume brands like Cavit, and luxury brands like Planeta in Sicily, Bertani in Verona and Columbo in the Rhône as well as diverse wines from hotspots like Argentina, Chile and beyond.

American Man of the Year

Chris Indelicato, DFV Wines

Chris Indelicato is the president and CEO of DFV Wines, producer of Bota Box [the 3 liter bag-in-a-box], Gnarly Head, Clay Station, 337 and several others, not to mention the DFV wine brand itself. Last year, under Indelicato’s guidance, DVF further expanded by purchasing Black Stallion Winery, in Napa Valley. The latest data shows DFV Wines doubling this year in packaged shipments, fueled by astonishing growth in Bota Box and Gnarly Head. The winery now ranks seventh in U.S. wine shipments, and is fourth in exports.

International Man of the Year

Don St. Pierre, Jr., ASC Fine Wines, China

Born in Ontario, Canada, St. Pierre is the CEO of ASC Fine Wines, China’s largest importer and distributor of quality international wines. Shanghai-based ASC, founded by St. Pierre’s father in 1996, is expanding its stable of big-name labels from around the world, importing wines from 14 countries into one of the fastest-growing consumer wine markets.

American Winery of the Year

Wente Family Estates, Carolyn Wente, CEO

Livermore Valley’s Wente, founded in 1883, is America’s oldest continuously operated family-owned winery. Known for making quality wines at every price point, Wente was the first winery in the state to introduce Chardonnay. In 2011, Wente released Entwine, the first line of Food Network wines.

European Winery of the Year

Gérard Bertrand, Gérard Bertrand

Both landowner and partner of the best winegrowers in the South of France, Gérard Bertrand manages over 325 hectares of vineyards across varying Languedoc terroirs. He fully understands the movement toward expressive, well-balanced and elegant wines that remain accessible and affordable.

New World Winery of the Year

Viña San Pedro, Javier Bitar

The anchor of the Viña San Pedro Tarapacá Wine Group, San Pedro offers a wine for everyone. From its value-priced Gato Negro line to high-end bottlings like Cabo de Hornos, San Pedro, under the guidance of CEO Javier Bitar and head winemaker Marco Puyo, is one of Chile’s undisputed innovators.

Winemaker of the Year

Bob Cabral, Williams Selyem

With about 35 different bottlings each vintage, up to and including the dramatic, ageworthy vineyard-designated Pinot Noirs, Williams Selyems’s wines have excelled over the last few years. With Cabral, who’s been at the helm since 1998, the wines have risen above a quality level that was already impressive.

Wine Region of the Year

Prosecco

Prosecco demonstrates that some categories do flourish despite hard times. This perky, no-fuss Italian bubbly has reached such popularity that production is predicted to outpace Champagne. Producers have reprioritized their vineyard sites and quality standards to pave the road for a new era.

Importer of the Year

Mionetto USA, Enore Ceola

Mionetto USA is a growing force in Italian wine. It bridges the gap between value and volume, thanks to meticulous brand selection, broad distribution and shrewd marketing. Its portfolio includes powerhouses such as Cantina di Soave, as well as an eclectic repertoire of boutique brands.

Retailer of the Year

Stew Leonard's Wines, Stew Leonard, Jr., CEO

With nine locations across New York, New Jersey and Connecticut, and aspirations of many more to come, Stew Leonard’s offers a wide selection of wines, beers and spirits at superb values. Staff wine education is a priority, and it shows: In just over a decade, Stew’s wine shops have grown to boast annual sales of $100 million.

Restaurateur of the Year

Michael Mina, Mina Group LLC

Cairo-born Michael Mina’s portfolio of eateries in eight states includes Bourbon Steak, RN74, Michael Mina and Seablue. Two of Chef Mina’s restaurants have earned Michelin stars and one earned Wine Enthusiast’s Best 100 Wine Restaurants of 2011 award. He is the author of Michael Mina: The Cookbook.

Generations of Innovation

Georg & Maximilian Riedel, Riedel Glass Company

They may not produce a single bottle of wine, but the Riedel family has made an enormous, essential contribution to the promotion of wine appreciation on a global, historic scale. Their fine glassware and decanters, through scientific design and exquisite aesthetics, are specifically designed to enhance the experience of wine, from eye to nose to palate.

The Riedel family traces its origins to the 17th century. Johann Christoph Riedel, born in 1678, traveled all over 17th century Europe, trading glass. The family has expanded on this expertise into manufacturing and has maintained its control, unbroken, to this day—with the 10th and 11th generations.

Georg Josef Riedel joined the company in 1973 and truly took it global, opening company-owned subsidiaries in the USA and four other countries, while also acquiring Nachtmann and Spiegelau.

Georg passed that passion and creativity onto his son, Maximilian, who became active in the company in 1997. Maximilian has served as CEO of Riedel Crystal since 2004, and is the creator of the wildly successful “O” line of stemless glasses and two innovative decanter designs.
The Riedels, father and son, will accept their award at a gala awards dinner in New York City in January, 2102.

Distiller of the Year

The Glenmorangie Company, Dr. Bill Lumsden

The innovation shown by this maker of single-malt Highland Scotches is impressive, ranging from polished classics and elegant cask-finished whiskies to its 2011 release of the luxurious Glenmorangie Pride 1981 bottling. Founded in 1843, this brand is now under the stewardship of Louis Vuitton Moët-Hennessy.

Mixologist of the Year

Charlotte Voisey

Currently the company mixologist with William Grant & Sons USA, Charlotte Voisey has run bars in Barcelona, Buenos Aires and London. She manages the cocktail programs at venues such as the Mandarin Oriental, Las Vegas; Cienfuegos and the Gramercy Park Hotel in Manhattan.

Wine Star Awards Dinner

The New York Public Library, The Celeste Bartos Forum
Monday, January 30th 2012
Fifth Avenue at 41st Street, New York City
Master of Ceremonies: Adam Strum
Black Tie
Reception: 6:00 - 7:30 pm
Dinner & Awards: 7:30 - 11:00 pm
$1,000 per person • Table of 10 - $9,000

Table of 12 available. Please inquire.
Wine Enthusiast Companies donates the net proceeds from this event to benefit research in the wine and spirits industry with The Wine Market Council, a non-profit organization.

Space is very limited
For information on how to attend the Wine Star Awards dinner contact Joyce White at jwhite@wineenthusiast.net or by phone at 914.345.9463 x5126.

The Get Fresh Bakehouse of Fairfield NJ is Chosen Gluten-Free Chocolate Chip Cookie by Oprah.com

2011-11-03T08:32:00.000-07:00

The Get Fresh Bakehouse of Fairfield, NJ Chosen Best Gluten-Free Chocolate Chip Cookie by Oprah.com

When Jeff Robbins first learned his youngest daughter had Celiac disease, an autoimmune disorder of the small intestine caused by a reaction to gluten, the longtime consumer market researcher aggressively began reading up on her condition and testing the available products for a gluten-free diet. To his dismay, he quickly discovered that most of the gluten-free food options on the market were lacking in both taste and quality.

Refusing to simply give up and accept the lack-luster choices available, Robbins got down to business and put together an all-star team. He approached his longtime friend Peter Mykrantz, whose 10 years experience in the hospitality business and 20 years owning and operating wholesale and distribution businesses, complimented his own expertise.

With the addition of Bill Doyle, production manager and Culinary Institute of America graduate with 30 years of food service and production experience, Get Fresh Bakehouse was formed. In January 2011, the ovens of Get Fresh were fired up for the first time, producing cookies in flavors like Butterscotch Walnut, Oatmeal Plus and most notably, Oprah.com’s 2011 winner of Best Chocolate Chip gluten-free chocolate chip cookie. According to Oprah.com, “The classic chocolate chip – huge hunks of chocolate laced through buttery, sweet dough – was a runaway winner.”

Says Get Fresh founder Robbins, “The goal was not to bake good gluten-free products, the goal was to bake good products in general. If someone can't tell the difference between our chocolate chip cookie and a regular wheat-based chocolate chip cookie, we know we're meeting that goal.”
Due to an increasing number of people being diagnosed with Celiac disease and gluten intolerance, as well as a recent consumer trend of following a gluten-free diet for other health-related causes, the gluten-free market has exploded. It’s now one of the fastest growing segments of the food market. The sheer numbers speak for themselves: Sales of gluten-free products surged 74 percent from 2004 to 2009 and are projected to grow up to 25 percent a year, according to the Nielsen Company. By 2012, the gluten-free market is expected to hit about $2.6 billion in sales.

"We just want to get our products into the hands of as many people who are eating gluten-free as possible," Robbins said. "Making people happy who might not have had a really high quality gluten-free cookie in the past is a good thing. It feels good to do this."
Currently, Get Fresh Bakehouse products are in 25 specialty grocers and cafes in New York and New Jersey, including Bloomingdale’s cafes in Short Hills, Soho & Wayne, and The MarketBasket in Franklin Lakes. Products are also available for purchase on their web site - getfreshbakehouse.com <http://getfreshbakehouse.com> . In addition to their delicious gluten-free cookies and brownies, Get Fresh Bakehouse is now producing a scrumptious line of cupcakes for Cupcakes by Carousel in Ridgewood and Englewood. Like their cookie product line, these delectable baked goods have customers wondering how they could possibly be gluten-free. And that is after all, the goal of Get Fresh Bakehouse.

Get Fresh Bakehouse, founded in 2010, is committed to baking gluten-free products that taste delicious. Based in Fairfield, New Jersey, Get Fresh Bakehouse was born out of a father’s desire to provide good tasting gluten-free items for his daughter, diagnosed with celiac disease. When he couldn’t find the products he was looking for, he began to research techniques of gluten-free baking and put together an all-star team. Three years later, Get Fresh Bakehouse ovens were fired up and began producing cookies in flavors like Butterscotch Walnut, Oatmeal Plus and Oprah.com’s pick of best gluten-free Chocolate Chip cookie (http://tiny.cc/oprahbestcookie<http://tiny.cc/oprahbestcookie> ). Get Fresh Bakehouse’s goal is to offer exceptional quality and taste to the gluten-free world. Follow Get Fresh Bakehouse on twitter @getfreshbakery and ‘like’ us on facebook: http://www.facebook.com/GetFreshBakery.

Food & Wine Magazine's All-Star Weekend Lets The Culinary Stars Shine Bright At The Aria Resort

2011-10-31T12:55:00.000-07:00

Las Vegas is no stranger to Culinary Stars as many of the World’s Best Chefs have venues up and down the famed Las Vegas strip.

Food & Wine Magazine brought in even more of these Master Chefs and Top Chef Contestants to the beautiful ARIA Resort and Casino for the second annual All-Star Weekend hosted by Bravo’s own Top Chef Judge Gail Simmons and Food & Wine Magazine’s Anthony Giglio for a weekend that would make any “foodie” salivate with excitement .

To get this three day weekend started right , an” A” list of Renowned Chefs joined the all-star lineup from ARIA and Bellagio such as Jean-Georges Vongerichten, Masa Takayama, Shawn McClain and Julian Serrano and restaurateur Sirio Maccioni on the Red Carpet side by side with Bravo TV’s Top Chef alums Stephanie Izard, Hosea Rosenberg, Angelo Sosa and Sam Talbot.

Where else but Las Vegas could guests in attendance see this many of their culinary heroes all side by side. As the Red Carpet cooled off, Chefs and Guests alike headed to ARIA’s chic View Bar to get the party started.

Gail Simmons welcomed those in attendance with a Champagne toast. “We had an absolutely amazing weekend last year,” she said. “I’m so happy to be a part of the festivities again.”

With that, the party began with passed hors d’oeuvres from a world class line up of cuisine from ARIA’s own line up of All-Star Chefs including Julian Serrano’s Lobster-Pineapple Skewers, Sage’s Foie Gras Brulee and BARMASA’s Seafood Ceviche. This was just the beginning and the kick off night was gaining momentum. With an event like this, it could never end too soon. After sampling some mouthwatering dishes in the View Bar it was time for Dessert and a late night cocktail. UNION Restaurant & Lounge was the set for All-Star Nightcap.

Decadent desserts such as Frozen Coconut Bites and Chocolate Cremeux from Top Chef Just DessertsSeason One winner Yigit Pura were enjoyed as guests took advantage of the intimate setting to mingle with some of the best chefs into the early morning hours.

Looking ahead to the following day with two luncheons and the All-Star tasting, one could count on this weekend as a memorable culinary journey. The second day of this All-Star event offered up some tantalizing choices.

Chef Shawn McClain and Top Chef Season 4 Winner Stephanie Izard teamed up in the Kitchen and Anthony Giglio hosted “A New American Lunch” at Sage in ARIA or one could join Gail Simmons and Director of Wine, Jason Smith, for a “Luxe Lunch” at Tuscany Kitchen in Bellagio for a mid day culinary experience .

Sage in ARIA was our choice for lunch. The dark, richly designed venue delighted guests as they were welcomed by Chef Shawn McClain himself and refreshing Champagne cocktails at the reception. Having dined at Sage in the past, we took our seats with great anticipation of what we were going to experience.

: Stephanie’s Third Course of Seared Diver Scallops with Smoked Goat XO/Winter Squash/Shiitake Mushrooms

Chef Shawn McClain and Stephanie Izard alternated courses paired with wine or a cocktail to our palates delight. Stephanie’s Third Course of Seared Diver Scallops with Smoked Goat XO/Winter Squash/Shiitake Mushrooms was one of the best Scallops we have had in quite a while.

The last cocktail, Germain-Robin, Absinthe / California got everyone in the right mood for the All-Star tasting under the stars at ARIA’s luxurious pool. ARIA’s pool glistened in the moonlight as renowned chefs Julian Serrano, Masa Takayama, Michael Mina, Shawn McClain, Jean-Georges Vongerichten, Jean-Philippe Maury and Three Star Michelin Chef Pierre Gagnaire served mouthwatering delights from their world-class restaurants.

Bravo TV’s Top Chefalums Hosea Rosenberg, Sam Talbot, Stephanie Izard, Yigit Pura and Angelo Sosa also were eager to impress the guests as they stood shoulder to shoulder with The Masters.

: Hosea Rosenberg WINNER Top Chef Season 5

The always Gracious Host Gail Simmons was excited as she addressed the guests, “I can honestly say that I’m so excited to be back here in Las Vegas at the beautiful and luxurious ARIA & Bellagio Resorts.” “Eat, drink and live it up! “ Guest’s did just that as they strolled poolside being served by the All-Stars themselves.

Walking around the pool with cocktail or wine, guests had a variety of culinary experiences to enjoy.

Glazed Pork Belly from Shawn McClain’s Sage and Goat and Peanut Thai-style Stew that stood out as guests favorites served byTop Chef Season Four Winner Stephanie Izard.

Michael Mina offered his signature Shrimp & Grits Skewers and just a fork full away, Top Chef cheftestant Sam Talbot provided Fish Tacos with avocado and lime.

Of course our sweet tooth was satisfied by creations being served by Top Chef Just Desserts Season One winner Yigit Pura who was all smiles about his latest venture set to open in San Francisco in May 2012.

: Vincenzo Scarmiglia Executive Chef , Sirio Ristorante ARIA Resort

There were dishes for anyone’s palate including BARMASA, Sirio Ristorante and Jean Georges Steakhouse, which served Braised Short Ribs, Alaskan King Crab & Leek Salad and Truffle Cheese Fritters respectively.

ARIA’s Pool provided a relaxed atmosphere with its tropical vive and lush landscape. The Starlit sky, the decadent Food, and easy listening tracks by DJ R.O.B. provided an enjoyable experience for all that attended.

An event like this has to have a “period” at the end of”foodtastic”weekend. A Champagne & Caviar Brunch hosted by Food & Wine Magazine’s Anthony Giglio at Jasmine over looking Bellagio Fountains was not just a “period” at the end of the weekend, but an “exclamation point”.

An event like Food & Wine All-Star weekend is unique in so many ways. Bringing together an All-Star team of Chefs at intimate events allow guests the opportunity to speak with master chefs and try their signature dishes

The ARIA Resort provides many amenities anyone could wish for during their stay. Putting this all together in Las Vegas, with gracious and accessible hosts, makes Food & Wine All-Star Weekend a “destination “weekend that guests will return to year after year.

Guardia 33 Wines From Italy Make A Big Impression On An Execuitive Chef

2011-10-30T21:14:00.000-07:00

Guardia 33 Wines Make A Big Impression

As a journalist it is always “fun” to experience a birth of a restaurant, resort, winery or a wine that is new to the region or even the country. Recently a new line of wines arrived in Las Vegas and all we can say is BRAVO!

Italy, of course is no newcomer to wine as their winemakeing skills and talents have been perfected from antiquity. Guardia 33 is a wonderful line of wines that has arrived in Las Vegas and making a big splash in this land of All-Star Chefs and Master Sommeliers.

The roots of Guardia 33 start in the quaint Village of Guardia Sanframondi in the region of Campania. Campania is located in southern Italy on the Peninsula with the Tyrrhenian Sea just to the west. It is also home to La Guardiense farming cooperative, formed by 33 associates in 1960, with a plan to help the local economy through combined efforts of research, development, production, shipping and marketing.

It is now over 50 years old and has grown to over 1000 members. The Cooperative’s focus is all indigenous grapes. They have exported these new wines to the United States with great fanfare and have impressed many.
All are DOC and labeled under the brand “Guardia 33”, meaning “guard 33”, named after the 33 original founders of the cooperative. The four white wines really stand out on a wine list as they are very interesting to say the least. All are members of the Greco family of grapes and now, with DNA testing, oenologists believe them to have been the parent of most of the white varietals in Italy.

We started with the lovely Guardia 33 white wines first with great anticipation. The Sannio DOC is aged in stainless steel. It has gently aromatic notes with balanced minerality and straw-colored in the glass. On the Palate hints of melon and citrus notes are prominent.'

Fiano, Sannio DOC is much more intense. On the nose there are light aromas of all -spice, green herbs, almonds and pine nuts. The palate confirms the nose with a creamy mouth feel and nice balanced acidity on the finish.

Fiano Apiano On the noise shows aromas of Almond, Pine nuts and citrus as well. All of these are confirmed on the palate with a nice long bright finish.

Falanghina, Guardiolo DOC, Is a nice refreshing wine. Just like the other wines previous to this one there are notes of herbs , green pepper and a slight nuttiness on the palate with very light citrus notes on the finish. The final white wine was a real treat and is one that only a few Americans have tried.

Coda di Volpe, Sannio DOC, “fox’s tail”. In the glass this very special wine was straw colored and the nose and palate exploded with white fruit and citrus notes and finished with light well balanced acidity.
Having enjoyed the white wines immensely it was time to “bump” it up, and that we surely did as we tried the first of the red wines. First off, we have to say that both were amazing and caught our attention right away.

Aglianico, Guardiolo DOC is aged stainless steel. Its name is thought to come from the Roman term “ellenico” (Hellenic) used for the Greeks, who brought it to Campania. For a red wine that was aged in stainless steel it was rather complex and reminded us of a Barolo in many ways. Old world signature earth notes come through on the nose and on the palate with lingering notes of smoke , cherry , raspberry and other red fruits that all combine with a long finish and smooth tannins.

Aglianico, Rosso Riserva, Guardiolo DOC was our final wine and well worth the wait. As a Riserva , the grapes are chosen from the best vineyards and aged for two years in small oak casks. The lovely blend of 80% Sangiovese/20 % Aglianico makes this wine unique and classic all in the same glass. The blend is not a common blend and using the Sangiovese gives this wine a lot of complexity.

To really experience a wine properly you need to pair it with food. Being that these wines come from a coastal region, what a better place to take these wines a out and put them to the test than with a restaurant who’s Chef knows how to prepare a variety of dishes using these unusual but tasty wines.

Executive Chef Tim Horrock , KOI Las Vegas

Executive Chef Tim Horrock now at the very famous KOI in the Planet Hollywood Resort was up to the challenge. The menu at Koi Las Vegas is inspired by traditional Japanese dishes enhanced with modern California accents and influences throughout Asia and around the globe. The culinary experience at Koi in Los Angeles, New York and Bangkok has been lauded in several national food and wine publications. There could not be a better Chef and restaurant than Koi to sample these wines with creative dishes.

Chef Tim was excited to get started. He explained that his philosophy has always been “to do as little as possible to the dish to bring out the best in the dish and the wine. These light bodied Red wines allow me to create a variety of choices”. With nice wines and anticipation of great creations we put ourselves in the very capable hands of Melody Pender and her staff.

The Fiano was paired first as Chef Tim joined us at table. The Hamachi fusion, soy yuzu, truffle essence paired nicely as we expected with flavors from the sea and land lending to a perfect marriage of food and wine.

The second dish of a Hot Hamachi roll, inside yellowtail tartare, top sliced yellow tail, jalapeno put the wine to its first test with some “heat”. It passed with Flying colors with the acidity in the wine balancing perfectly with the spice in the dish.

Seared Tuna, jalapeno and crisp garlic chips provided a chance to see these wines from the coast paired with a fish and did a perfect job bringing out the best in both.

The biggest test for these lovely wine wines was the Steamed Chilean sea bass, ginger, ichimi, shitake mushrooms. Once again,The Sea bass paired with shitake mushrooms allowed the wine take on its more mineral qualities for a delicious pairing.

It was now time to bring on a bigger wine and bigger dishes and the challenge to Chef Tim was not to overpower the dish or the wine.

He succeeded with the Aglianico in three perfect pairings. Salmon carpaccio with black truffle, citrus sauce, Seared tuna with truffle, and foie gras and Australian Wagyu filet served toban yaki style with asparagus and Japanese mushrooms.

All three dishes were food and wine pairing works of art and we experienced how the wine changed from dish to dish like a perfect symphony in tune.
The Guardia 33 is a wonderful line of wines that are unique and should easily find a home on many of the finest wine lists in the country.

Chef Tim Horrock put the wines to the test and did a wonderful job showing off their versatility. We will seek out these wines on the list when we dine as we have been fortunate to experience them first hand, enjoying their versatility and their ability to pair well with a variety of dishes.

Monterey County 2011 Harvest Update Is Both Positive and Unusaul

2011-10-28T09:57:00.000-07:00

2011 Winegrape Harvest Update
Monterey County Wraps Up A Positive – If Unusual – Vintage

“This is my ninth harvest in the area and it has been unlike any that I can recall,” says Executive Director for the Monterey County Vintners and Growers Association, Rhonda Motil of Monterey County’s 2011 growing season.

“The growers have all handled Mother Nature’s curve balls with the patience and expertise indicative of our winegrowing region.”

While growers and vintners throughout Monterey County admit that this has been an out-of-the-ordinary year, lovers of the area’s elegant and well-balanced wines will be pleased to learn that the strange growing season has yielded overwhelmingly good quality across its nine AVAs.

“Climactic events like a wet spring, late rain in June, a milder-than-usual summer, and a big rain storm in early October presented us with many challenges, but the fruit coming into the winery is superb,” said Matt Shea, Vineyard Manager of Bernardus Winery in the Carmel Valley. “The long summer coupled with adequate soil moisture created the perfect conditions for Pinot Noir on the Central Coast. The loose clusters, small berries, low yields, and long hang time will equate to concentrated wine with lots of depth and flavor.”

Bernardus Winemaker, Dean De Korth, concurs: “I’ve heard some dramatic stories from our friends in other regions, but we were fortunate that several of the storms that plagued them bypassed us with little to no impact on our grape quality. All our Sauvignon Blanc and Pinot Noir grapes were picked under beautiful conditions prior to the main rains in early October, and they’re all coming in at optimal sugar and acid levels with delicious, concentrated flavors.”

De Korth echoes a sentiment heard among several Monterey County growers: that the benefits of a long, mild growing season are particularly evident in the region’s Pinot Noir crop. “Pinot Noir excels in minimal diurnal swings - the less fluctuation in temperature, the better,” said Andy Mitchell, Director of Vineyard Operations at Hahn Winery in the Santa Lucia Highlands AVA. “The 2011 vintage certainly bears that out. We’re seeing full flavors, with brix and acid levels in wonderful balance across our Pinot Noir fruit. In prior years, we’ve had to wait for either the sugars or the acids to come into balance, but this year, everything came together to full maturity at once.”

While wine quality for the 2011 vintage is predicted to be high, volume will be an issue. “Our Pinot Noir crop was 50% lighter than usual,” says Mitchell. “You can count on great concentration, but it will be at the expense of the wine’s accessibility.”

In the southerly San Antonio Valley AVA, Lockwood Oaks Vineyard owner, Joyce Yates, speaks to the quality-versus-quantity issue. “My crop is coming in as good, if not better than, last year. The phenols, acids, tannins, and flavors are excellent. Although the quantity isn’t what we’d like to see, overall, this vintage was terrific quality-wise. There’s no question, we can count on 2011 being a terrific vintage for wines from this area.”

Sparking Cinnamon Apple Cocktail For The Holidays from Morton's Mixologists

2011-10-26T14:05:00.000-07:00

Morton’s The Steakhouse

Sparkling Cinnamon Apple

Holiday Cocktail:

Created by Morton’s Vice President Wine & Spirits, Tylor Field and Mixologist and Certified Sommelier, Sara Fasolino.

Cocktail

4 ounces Lunetta Prosecco

2 ounces Lindemans Pomme (Green Apple) Lambic

½ ounce Monin Honey Syrup

2 ounces hand shaken whipped cream

Dip rim of champagne flute into honey syrup and then into cinnamon sugar to rim the glass. Pour honey syrup, Prosecco and lambic into a shaker over ice. Stir with spoon 10 times. Strain into champagne flute. Top with 2 spoonfuls of whipped cream. Dust with cinnamon sugar.

Homemade Whipped Cream

Makes six toppings

4 ounces heavy whipping cream

1 teaspoon sugar

1 dash vanilla

Pour all ingredients into shaker. Shake vigorously 25 times. Spoon 2 spoonfuls of whipped cream on top of cocktail. Refrigerate and reshake as needed.

Price: $14

Availability: November 1 – December 31, 2011 (U.S. Morton’s only)

JOIN VINO LAS VEGAS AND CELEBRATE THANKSGIVING AT THE VENETIAN® AND THE PALAZZO® LAS VEGAS WITH A FAMILY-STYLE THANKSGIVING HOLIDAY FEAST

2011-10-24T12:23:00.000-07:00

Traditional Thanksgiving Holiday Feast spread showcases exquisite dining offerings

Join Us at Venetian and The Palazzo Las Vegas celebrate Thanksgiving with special menus at select restaurants and a unique, festive Thanksgiving Holiday Feast on Thursday, Nov. 24 at 4 p.m. in The Palazzo waterfall atrium gardens. Guests will sit side by side at two 30-foot picnic-style benches surrounded by magnificent décor featuring autumn leaves, bales of hay, cornucopia and traditional crops of American landscape. Executive Chef Olivier Dubreuil will prepare an exquisite feast of Thanksgiving spread served family-style while guests listen to the sounds of violinists. Featured wines include I’M, Chardonnay by Isabel Mondavi, Sonoma County 2010, Siduri, Pinot Noir and Santa Lucia Highlands “SLH” California 2010.

“This is the way Thanksgiving is meant to be done,” said Sebastien Silvestri, vice president of Food and Beverage for The Venetian and The Palazzo. “This spectacular feast is fit for royalty and we are excited to offer our guests this first-of-its-kind experience. We hope that our guests will come back year after year for this annual celebration and share in this joyous holiday occasion with The Palazzo family.” This innovative holiday experience features the following menu selections:
Champagne with cranberry juice and orange liquor
Ginger butternut squash soup with spicy pecan cream
Fresh tomato and corn soup with garlic and basil croutons
Pear, arugula and pancetta salad
Roquefort apple with ginger salad
Belgian endive and cranberry vinaigrette salad
Whole roasted Vermont turkey with sausage sage dressing
Whole roast big “Farcies”
Seared sea bass filet with shitake mushrooms and baby corn
Sweet potato soufflés
Fennel “au gratin” with pecorino and lemon
Yukon gold puree with rosemary butter
Stuffed onions
Traditional buttermilk biscuits
Artisan rolls
Zucchini cornbread
Pumpkin cheesecake with marshmallow sour cream
Caramel pumpkin pie
Blueberry crumble pie
Warm apple cobbler
Cherry tartlets
Profiteroles

General admission tickets are $100, children 12 and under are $50, and VIP admission tickets are $120, which includes a pre-party at Laguna Champagne Bar from 3-4 p.m. with complimentary selected cocktails. All ticket prices inclusive of taxes, fees and gratuity. Tickets go on sale Monday, Oct. 10 and can be purchased at www.venetian.com or at any Venetian | Palazzo box office or by phone at 702.414.9000

VINO LAS VEGAS , Sips , Savors and Dines with SUNSET Magazine Editors at SAVOR The Central Coast

2011-10-17T13:05:00.000-07:00

When many people think about California who has never traveled there, they think of San Diego, LA and of course the wines of Napa and Sonoma. What they don’t know is that California is the “salad bowl “of the United States, additionally, world class wines are made from all over the state. These facts are often not mentioned or at the very least understated in their importance.

SUNSET Magazine has long since been a shining star in the Western United states showing the best the west has to offer. SUNSET Magazine held its 2 Annual SAVOR the Central Coast Event at the historic Santa Margarita Ranch located almost half way between Paso Robles and San Luis Obispo.

But, by no means is this very special event held just at the Ranch but shows off the bounty of the Central Coast from Paso Robles to Pismo Beach.

Guests that attend this 4 day extravaganza were joined by the Sunset Magazine Editors, Celebrity Chefs, Food Network Stars, Renowned winemakers and some of the finest food purveyors in the country as they sipped, and dined their way across the fertile valleys of these amazing areas on the Central Coast.

SAVOR wastes no time in getting things started right; the first event being a Sunset VIP Reception at Hearst Castle in San Simenon. Strolling in the beautiful gardens with bubbles in hand while gazing at the Neptune Pool at Sunset is a great way to start any event. In this venue, SAVOR does it first class and the weekend was just getting started with a full day of events slated the following day.

Elaine Harris Speaks with Editor-In-Chief Katie Tamony

SAVOR Day 2 was all about featuring Off-Site Events. There was something for almost any interest to enjoy. Guests could choose to head to the coastal village of Cayucos and the Ocean Rose Abalone Farm that harvests sustainably raised abalone and then have a gourmet lunch with SUNSET Editor-in-Chief Katie Tamony. If Oysters are your thing, Guests could head to nearby Morro Bay and The Morro Bay Oyster Company that continues a rich tradition of Oyster farming.

After a boat ride on the magnificent Morro bay, attendees could spend the afternoon by enjoying a lunch of oysters paired with San Luis County Wines along with SUNSET Associate Editor Christine Ciarmello. For guests liked to keep both feet on dry land, SAVOR had a wonderful event at the Happy Acres Goat Farm which is a working dairy run by 4 women and their families.

For anyone hoping for hands on experience, there was even an opportunity to milk goats and make goat cheese. Many other events Included were the Behind-the-Scenes Hearst Castle Tour and for the more outdoor adventurous, one could Kayak/Paddleboard Tour on the Morro Bay Estuary, or take a hike on the beautiful Coastline Walk with a Gourmet Lunch in in Montaña de Oro State Park after the journeys end.

Ever had lunch at a lighthouse? If not, then guests could choose to Hike (or trolley up) for a Tour, and Lunch at Point San Luis Lighthouse. Of course there was an event for the fledging winemakers in attendance.

SAVOR’s First Crush Berry to Bottle Winemaking Experience allowed guests a hand and feet on total wine making afternoon complete with grape stomping, lunch and some fine bottled wines from Paso Robles. A Bird’s Eye view is usually the best way to “see it all “from above and for a limited amount of guests a Hot Air Balloon Ride over the Paso Robles Wine Region was a great way to start the day and see harvest from above the vineyard. After a lovely afternoon enjoying what the many attributes of the Land and the Sea, there was still one more spectacular event ahead for the evening: The SUNSET Magazine Western Wine Awards

Many guests joined Sunset Wine Editor Sara Schneider and Sunset Editor-in-Chief Katie Tamony for one of the weekend’s most anticipated events. The Sunset Western Wine Awards are recognized as the highest honor for Western winemakers and focus solely on wines produced in the West.

Sunset’s panel of professional judges included Western wine writers, sommeliers, and winemakers with wines that have been nominated for a Sunset Western Wine Award. At this gala reception and awards ceremony, guests enjoyed the award-winning wines and met the award-winning winemakers as they sipped “The Best in The West “.

The Gala event was hosted by the City of Pismo Beach on the historic Pismo Beach pier and also featured fresh local fare hors d’oeuvres prepared by many of the best Chefs in the area. Many awards and accolades were given out to the well deserving wineries, sommeliers, and winemakers through the evening under a starlit sky.

: Allen Shoup

The highlight of the evening was when the Life Time Achievement award presented to Allen Shoup, a true legend in the Industry, credited for founding Washington State’s Wine Industry and shaping the nature of this outstanding wine region. What a better day could one desire than attending the morning and afternoon off site events and closing the day on the Pismo Pier at a Red Carpet Gala honoring many of the finest men and women in the Industry. Heading back along the Pacific Coast Highway with moonbeams bouncing off a flat sea we already started to smile with anticipation on what the next two days would bring.

Elaine Harris speaks with Allen Shoup at Santa Margarita Ranch

Saturday at SAVOR meant it was the first Day of “The Main Event” at the historic Santa Margarita Ranch. The Main event provides something for everybody as guests had the opportunity to ride a train around the picturesque ranch, listen to great local bands in a beer garden, drive a Lexus like you never had before around a specially designed track, and then of course try all the fantastic food, wine and live demonstrations. If you were an early riser, the event was highlighted with the opportunity to have breakfast with Editor-in Chief Katie Tamony.

After breakfast renowed Chef and Author Cindy Pawlcyn gave guests an education on Sustainable Seafood that is so important to everyone in these days and times. Iron Chef, Author Cat Cora herself took the Chef Central Stage by storm as only she can with, Cat Cora’s Classics with a twist. She later signed copies of her newest Cookbook of the same name for a standing room only crowd.

Scott Harris Speaks with Chef Cat Cora at SAVOR The Central Coast

For guests that wanted to learn about what’s happening in the world of Wine, Sara Schneider Sunset’s Wine Editor gave guests a unique look at the “crazy blends” from Paso Robles and what to expect in the future.

Even though SAVOR is primarily focused on the Central Coast, Washington State Wines were on hand as the first ever “featured region “to the event.

: Sara Schneider Sunset Magazine Wine Editor

The legendary Allen Shoup , this year’s Life Time Achievement award winner, conducted a very in-depth look at Washington State wines from their beginning and looking ahead to the future of the region to a full house.

: Allen Shoup and Elaine Harris , Cuisineist.com

Over in the Farmers Market , attendees had the opportunity to learn about a variety of topics such as 3 Ways with Fresh Figs , The Perfect Way to Chop, Dice, and Peel the Most Challenging Products ,How to Grow Your Own Gourmet Greens and of course The Perfect Tomato: Plant it, Grow it … Eat it! Just to name a few. The Sun was setting lower behind the mountains and that meant the Main Event’s first day was coming to an end, but that did not mean the day was over by any means for the guests. Two world class events awaited them in two Central Coast towns that would be a highlight of anyone’s culinary experience for the weekend.

Elaine Harris speaks with Food Network Star Arti Sequeria

San Luis Opispo is home to Mission San Luis Obispo de Tolosa which was established in 1772. One of the two featured evening events was a Winemaker reception and Dinner at the Mission located in the center of town. Long tables adorned with white linens allowed guests to get to know each other and the winemakers as they sipped many of the region’s best wines and they dined Al fresco on dishes provided by many of San Luis Opispo’s finest Chefs with the Mission as the backdrop. '

In nearby Paso Robles guests attended “Paso Glow “. Paso’s City Park was illuminated and transformed into an Intimate Gala Dinner venue complete with live music and featured the sumptuous fare of gifted local Chef Jeffery Scott from Thomas Hill Organics.

With the backdrop of big band music playing, along with the glow of large lit structures, guests were treated to an illuminating food and wine experience .

The final day of the Main Event was upon us but that in no means meant SAVOR was slowing down. Once again, guests were given the opportunity to start their day having breakfast with Sunset Editor-In-Chief Katie Tamony as they enjoyed the fresh, cool morning air at the Ranch.

Things started heating up when Chef Anthony Hagans from Harris Ranch gave guests tips on BBQ Premium Natural Beef as well as slow cooking and preparing Beef for today’s fast paced lifestyle. For those who wanted to party with food there was a fantastic option to get their fix and have some fun in the Kitchen with the Food Network’s Aarti Sequeira. The always delightful” Arti Paarti “was in the house and treated guests by sharing her knowledge of Indian Cuisine with a twist on American classic dishes. It was 4:00pm at the Ranch and after all of those great wines and food many thought it was time for a cocktail and SAVOR did not disappoint.

The best of the best Mixologists from LA and San Franciso competed against each other as they shook and stirred artisan cocktails that are all the rage amongst the finest dining venues and were also a delight to the attending guests. In the Farmers market experts were showing off local cheeses , teaching how we can all grow our own gourmet greens and giving an interesting look at growing Crops in Pots. Blind Tasting Pinot Noirs is always fun and Wine Editor Sara Schneider guided guests through a blind tasting of the regions finest Pinot Noirs in her Central Coast Pinot Noir shoot out . All the events provided a diverse, and delicious look at what the best of the Central Coast has to offer.

SAVOR the Central Coast takes guests on a journey of Food , Wine , Mixology, Agriculture, history and travel, all over the central coast. Many guests took advantage of the four day Main Event to have “the journey” come to them. Others choose to take the journey literally.

That is exactly what these journalists did. We started in Paso Robles which is actually “El Paso de Robles” which is Spanish for “The Pass of Oaks”. We learned about the “Templeton Gap “which is a notch in the Santa Lucia Mountain Range that allows the marine air inland and across to the vineyards of Paso Robles . Temperate swings of 50 degrees within a 24 hour period are not uncommon.

We also learned about the abundance of Olive Orchards and world class Olive Oil made right in Paso Robles. Of course many wines from Paso Robles were featured at the Main Event each day. Ecluse Wines , Kenneth Volk Vineyards , Justin Vineyards, Ortman Family Wines and Niner Wine Estates were a few of the stand outs for us.

Our SAVOR exploration continued west to the town of San Luis Obispo. A Thursday night Farmers Market that closes the main street downtown for several blocks, attracts some of the finest products in the central coast and makes your palate and nose dance with excitement. San Luis Opispo is the third largest wine region in California, which is news to many who think that this is just the sleepy small college town of Cal Poly. There are over 200 wineries and 100 tasting rooms with award winning wines just minutes from downtown. We even took a foodie walking tour of the downtown area.

Beginning our journey into one of California’s finest wine and food regions, we also wanted to see what makes the town San Luis Obispo the “Happiest Town in America”, according to Oprah Winfrey, and many others who happen to visit this quaint college town.

We were indeed very elated after taking the San Luis Obispo Food Tasting and Cultural Walking Tour which demonstrated why SLO is such a great place to live, work and play. How does one really get to know the heartbeat of a community? Look at the food venues and the history that surrounds the community. The tours offer “the best examples of Central California cuisine , culture, architecture and little known stories of the city’s history, “ according to their website: CentralCoastFoodTours.com The tours are approximately 2-3 hours of moderate walking and is open to most people in good health.

By taking time to walk around the town of SLO, escorted by our effervescent and long time resident, Jules, we had the privilege of learning the history and the nature of the town and the people that create the community. Meeting our guide on the steps of the historic Garden Inn, we were given a brief history of the hotel and its colorful owner. We then moved on to one of the local’s favorite bars in the area, Black Sheep Bar and Grill whose authentic replica of a European bar, and fantastic mac-n-cheese along with other local fare, keeps this venue as one of the local’s favorite watering holes.

The bar and outdoor patio offer a casual dining experience where locals love to gather. The food served at the restaurant captures the fresh local ingredients. We had their signature sumptuous mac-n-cheese dish, which incorporated local cheeses and herbs. This was served outside in a delightful garden patio, where Jules told us the history of the restaurant and some local lore.

After leaving our pleasant surroundings, we headed on to one of the best local sources for all things olive oil. We Olive is a local store that offers some of the best olive oils from the county and around the world. We were able to do an olive oil tasting which is similar to a wine tasting on some levels. Each small cup of oil we tasted was to be sniffed, swirled and savored for its aromatic and unique qualities. Whether it’s flavored oil you are looking or an extra virgin olive oil, We Olive is the place to visit in SLO. There are also other We Olive outlets throughout the county for your shopping pleasure.

Onto our next stop; Buona Tavola, a northern Italian cuisine restaurant. Having eaten at this local restaurant in times past we knew whatever the chef had ready for us was going to be delightful and we were not disappointed. Chef-owner, Antonia Varia and his staff deliver marvelous northern Italian culinary delights. This time we were treated to a plate of Chef’s new venture, homemade salami. This handcrafted Italian salami is created with only the finest natural ingredients. The name of the new venture is Allesina Handcrafted Italian salami and is named after Chef’s deceased Mother as a tribute to her and the tradition of making salami each winter for the entire family. This product is indeed made with love and was served with several different cheeses. The salami was chewy and mother-watering savory. We enjoyed each bite.

After saying good bye we then headed over to Vieni Vai Trattoria, another Italian restaurant that offers the only outdoor pizza oven in SLO, but we were not having pizza this time but a traditional Tiramisu. The delightfully creamy and light Tiramisu was presented to us by owner Giuesppe Silverstri whose authentic Italian cuisine is created with a great amount of love and care from his homeland. Along with his wife Debra, they have created a true taste of old world Italy right along the creek in SLO. As we concluded our foodie tour over the last delectable bite of Tiramisu, the sights sounds and flavors of SLO were imprinted on our memories with the thoughts of a joyous and delicious day in the “Happiest Town in America.” For more information about the San Luis Obispo Food and Cultural Walking Tour, visit their website: CentralCoastFoodTours.com

We then moved onto nearby Edna valley which was predominately featured each day at the Main Event at the Santa Margarita Ranch and rightfully so. They have incredible wines in this understated region. Ancient Peaks Winery, Chamisal Vineyards, Claiborne and Churchill Winery, Kynsi Winery and Salisbury Vineyards really caught our attention. Still heading west, we embarked upon the bountiful Pacific Ocean.

Arriving to the coast and experiencing the sea food bounty of Morro Bay, the quaint city of Pismo Beach, we realized what a wonderful experience to be had in just a few short days. SUNSET Magazine and its SAVOR the Central Coast is really about a journey of experience, condensed into a fantastic four day timeframe.

Sunset Magazine provides an enjoyable experience incorporating each area of the central coast not only for what they uniquely provide but what they supply together in the fertile ground of California. SAVOR the Central Coast is one of SUNSET Magazines premier events and nobody has ever done it better. We look forward to seeing what surprises the 3^{rd annual}SAVOR the Central Coast will have to offer.