Pebble Beach Food & Wine, a Legendary Epicurean Experience on one of the world’s most Picturesque Coastlines

Cuisineist Editor-In-Chief Elaine Harris

Pebble Beach, the Spanish Bay Inn and the Lodge have been known throughout the world for decades for its resort lifestyle and what many consider one of the most picturesque coastlines in the world. The fourth Pebble Beach Food & Wine was an experience that words and pictures really don’t do the event as a whole justice; you really need to be there. Upon checking in on the first day, guests are given the event program. It actually resembles a small novel. The 257 page , 8 ½ by 11 , high gloss ‘epicure’ IV Pebble Beach Food & Wine Presented by American Express Publishing Publication contains Chef Profiles , Schedule of Events , Interviews with Celebrity Chefs , Master Sommeliers and even recipes. Just leafing through the ‘epicure’ gave an overall view of this very upscale event where only the very best in Food and Wine is presented.

Starting with The Opening night Reception at the Spanish Bay Inn, guests enjoyed dishes from 23 celebrity Chefs and sampled wines, many from the world’s top 100 producers. And if you like bubbles , The events Bubble Lounge featured Champagne Krug , Dom Perignon , Veuve Clicquot La Grande Dame just to name a few.

 And then there were the Celebrity Chefs. Guest sampled culinary genius from Graham Elliot , Roy Yamaguchi , Claudine and Jacques Pepin , Shawn McClain and Grant MacPherson as well as many more names that your are sure to know. After seeing how the Pebble Beach Food & Wine was kicking off we could not even imagine what two full days of events would bring.



The first full day gave us a wide variety of choices to start the day. But where do you begin with events that feature Champagne Louis Roederer Cristal or dessert with Top Chef Yigit Pura or a wine seminar and tasting on Super Tuscans or an interactive lesson in blending? We joined Master Sommelier Andrea Robinson for her Breakfast of Champs : Champagne , Bacon , Eggs and Caviar . Tasting some of the world’s finest caviar along with Champagne and Sparkling wines as Andrea Robinson hosted, was a wonderful way to start the day. Do you even think about lunch when the mid day hour tolls after a breakfast like that ? Sure you do when at Pebble Beach Food & Wine! .




Chef Mark Estee , PINTADE TRIO  , Breast , Crepinette and Agnolotti




 The selection of luncheons included a Belgian Beer lunch, another featured Sustainable Delicacies from the Sea and then there was the Chefs Table Lunch with Michael Chiarello and Graham Elliot ; there was something for everyone.











We decided on the lunch at Club XIX at The Lodge overlooking the world famous 18th hole at Pebble Beach. Five Chefs treated us to a 5 course lunch and Champagne Reception featuring ‘REAL’ food outdoors with the 18th hole at Pebble Beach as our backdrop underneath a beautiful blue, cloudless sky.

The 18th Hole at Pebble Beach

Pebble Beach Food &Wine kept the hits coming in the afternoon with a Family Meal with Tyler Florence , and Chateau de Beaucastel pouring their historic wines from Chateauneuf-du-Pape and other wine events . We stopped in on Laura Werlin and “ A love affair with Cheese and Wine” for an educational experience on cheese and wine pairings and lovely wines from Domaine Serene . As the first day moved into the evening hours, guests could get formal and spend the Evening with Michelin Stars for an epic meal or enjoy Food and Wine Magazine’s Chef Alumni dinner or even some Haute Cuisine with Champagne Krug. Just experiencing the first day was a foodie and wine aficionado’s version of heaven and the Pebble Beach Food & Wine was just getting started.

On the second day at Pebble Beach Food &Wine, events were at full steam . Guest’s could start the day with Tom Colicchio , explore Burgundy’s Grand Crus and even a Pinot Noir Blind tasting. We found our interest drawn to a Bordeaux Retrospective featuring Chateau Lagrange and Chateau D’ Issan where we began with the 2005 vintage and worked our way back to 1985 .
 A very nice vertical to start off the day ! Lunch time brought guests a lively Interactive lunch with Guy Fieri and then off to the Saturday Grand Tasting where we strolled amongst over 300 wineries and 25 celebrity Chefs.

Chef Ressul Rasallat

Evening fell upon Pebble Beach but that in no way meant the day was over. With dinners featuring The Stars of Napa Valley and Food & Wine Magazine’s Best Sommeliers , a Tribute to Tom Colicchio and of course the Grand Finale Dinner featuring Charlie Trotter , Michel Richard and Gary Danko . All of these events gave the guests a nice choice of dining with culinary legends.

Any event of this stature had to finish with a bang or in the case of Pebble Beach Food & Wine, Bubbles! A nice way to wake up for the last day at this prestigious event was attending a 1990 Vintage Champagne Tasting , featuring Champagnes and Sparkling wine from around the world. The Sunday Lexus Grand Tasting brought more wineries and even more celebrity Chefs for us to enjoy. Even if you attended the Saturday Grand Tasting, Sunday brought a whole new experience to tantalize your palate.




Pebble Beach Food &Wine is an event that takes its guests into the Stratosphere with culinary events that most foodies only can imagine  with a literal dream team of celebrity Chefs. In addition to the culinary stars, this upscale event features an All-Star team of Sommeliers , many of whom have attained the Master Sommelier level to educate the guests with seminars and dinners featuring many s of the World’s finest wines. For those who want an upscale Food and Wine experience, Pebble Beach Food & Wine in Pebble Beach is the only place you should be next spring. We plan on being there for the 5th Pebble Beach Food &Wine and hope to see you there.

SAVOR the Central Coast 2011 Tickets Go On Sale May 5, 2011 . Join VINO LAS VEGAS once again in California's Central Coast

Sunset magazine (www.sunset.com) has launched ticket sales and posted this year’s website for Sunset’s SAVOR the Central Coast. Go to, www.savorcentralcoast.com to find details on activities that bring visitors face-to-face with the beauty and bounty of the Central Coast region.

In addition to the main event at the Santa Margarita Ranch which features celebrity chef Cat Cora, the multi-day celebration, held September 29 through October 2, is set to include a host of new activities:

VIP Reception & Opening Night Event at Hearst Castle(Thursday, September 29)

An enchanted evening soiree featuring premium Central Coast wine, tapas, and inimitable coastline views beside William Randolph Hearst’s magnificent Roman-style Neptune Pool.

SunsetWestern Wine Awards Gala(Friday evening, September 30)







One of the weekend’s most anticipated events, the Sunset Western Wine Awards are recognized as the highest honor for Western winemakers. Hosted on the historic Pismo Beach Pier, the event features tantalizing, locally grown fare paired with wines that have been nominated for a Sunset Western Wine Awards.

Adventure Tours(Friday, September 30)An unparalleled opportunity to explore the unspoiled and diverse majesty of the Central Coast, enhanced by the flavors of a gourmet picnic.

New tours for 2011 include:

Abehind-the-scenes Hearst Castle tour with Sunset travel editor, Peter Fish

A kayak tour of the peaceful Morro Bay Estuary

An afternoon of horseback riding across the Oceano Dunes

An expert-guided hike through rugged Moñtana de Oro State Park

A tour of the newly-restored Avila Lighthouse with Sunset associate garden editor, Julie Chai

A hot-air balloon ride over the Paso Robles wine region with Sunset president, Barb Newton

A “Berry to Bottle” winemaking experience with Sunset wine editor, Sara Schneider

Main Event at Santa Margarita Ranch(Saturday, October 1 and Sunday, October 2)

The Backyard Farm– Docent-led seminars on raising poultry, bees, goats, growing veggies and, potato towers; making compost, and more. Tours benefit the Lillian Larsen School in San Miguel as part of the national Farm-to-School Program.

Winemaker Central Seminar Stage– This is a new SAVOR stage dedicated to the fruit of the vine. Seminars will feature unforgettable Paso Robles blends, cool-climate Syrahs, and a blind tasting of the Central Coast’s best Pinot Noirs.

Cat Cora Demonstration– Celebrity chef Cat Cora brings her world-renowned culinary expertise and Iron Chef style to a seminar on “Classics with a Twist.” Visit the pavilion afterward where she’ll be signing books.

Sustainable Seafood with Cindy Pawlcyn – With restaurants including Northern California favorites Fog City Diner, Mustards Grill, and Go Fish, celebrity chef Cindy Pawlcyn brings her contagious passion for sustainable seafood to SAVOR.

Beer Tasting and Food Pairing Seminar – Sunset magazine, food editor, Margo True picks her favorite Central Coast beers and pairs them with dishes made from local ingredients.

Tickets for the Sunset SAVOR the Central Coast 2011 event will go on sale on the new website May 5, 2011. For more information, please visit www.SavorCentralCoast.com. Tickets will also be available at Farm Supply stores on the Central Coast beginning July 5.

See you there !

Lompoc California April 15-18th 2011 is the place to be for The Annual Santa Barbara County Vintners Festival

One event that we have attended for years is the annual Santa Barbara County Vintners' Festival Weekend  that attracts wine lovers from near and far for an opportunity to meet member vintners, taste their wines, and enjoy great food and music over a long spring weekend, April 15th - 18th.

The main event is the Vintners' Festival - a festive outdoor environment on Saturday, April 16th from 1 to 4pm. The Festival features the wines of over 110 members of the Association, live and lively music, a silent auction and wine country cuisine by the area’s finest chefs. The Festival will once again be held at River Park in Lompoc.

For the first time this year, they will  offer VIP Early Entry tickets to the Festival. Guests can be one of the first to enter and experience wine tasting with this early entry ticket. This special Vintner's Festival ticket allows guests to enter one hour prior and experience the more than one hundred vintners and winemakers of the organization, who will be pouring their latest releases of the sixty-five plus varietals of wine grown in the county before anyone else!


The many  wineries also host events throughout Santa Barbara Wine Country starting Friday - tastings of library wines or barrel samples, vineyard barbecues, winemaker dinners, wine & food pairings. You can  out each day's events  at http://www.sbcountywines.com/events.html

See you there !

BergevinLane Wines from Washigton State Impress Many at Morels French SteakHouse in the Palazzo Resort

In the beginning months of 2001, Annette Bergevin and Amber Lane co-founded and created Bergevin Lane Vineyards with Gary Bergevin (Annette’s father). The goal for Amber and Annette was to “leave the rat race behind” in California and get back to what they each wanted from life. Annette wanted to be close to her family and long-time friends, and Amber wanted to take on new challenges and continue her personal path of growth and education.

The winery officially opened its doors in May 2003; the winery is a 20,000 square foot “modern industrial” building located in downtown Walla Walla. Although BLV's production is 11,000 cases, there is a capacity to produce over 22,000 cases of wine at the winery. Winemaker Steffan Jorgensen is originally from Denmark and brings experience in winemaking from France, Chile, and Sonoma, Ca. All of the day to day winemaking operations and production are under Steffan’s supervision. This group of “friends” has combined their respective talents to produce some very high quality wines.

Recently, Amber Lane made a stop in Las Vegas to show off her wines and what a better place to do it was at Morels French Steakhouse in The Palazzo Resort and Casino.

Alexandre Brard and Amber Lane

 Wine director Alexandre Brard recently joined Morels and he immediately began to develop plans to create new ways to introduce guests to boutique wines from around the globe. “Bergevin Lane offers some amazing, high-scoring wines,” said Brard. “These wines are amazing and we are pleased to have them come to Morels to introduce their label to our guests.”

We met with the very charming Amber Lane and she began to take us through the wines. The first wine that we tried was the BergevinLane 2008 Cabernet Sauvignon Columbia Valley. Amber explained that 2008 was a compelling and complicated year . Compelling because of the balance the wines were showing already at this very early stage and complicated because of the somewhat cooler season. The cooler temperatures made for very intentional and thoughtful picking decisions and it required them to wait for the fruit to ripen before the frost took over. All of the fruit ripened later than normal but the longer hang time accumulated very complex flavors in the grapes. Nice and balanced, higher acidities and lower alcohol wines are known for their silkiness and elegance.

This lovely Cabernet that is a blend of 75% Cabernet Sauvignon, 16% Merlot, 6% Petit Verdot and 3% Malbec to finish it off. The 2008 vintage was aged 20 months in 87.5% French and 12.5% American Oak and only had a production of 769 cases. In the glass , deep red to purple colors show off this medium bodied wine. On the nose , classic notes of cassis , smoke and black fruit lead into the palate of mineral , blackberries and nicely balanced tannins for a long elegant finish. We can definitely see why Wine Advocate gave this nice Cabernet 92 points and we cannot agree more.

Next up from Amber was the BergevineLane 2006 Oui Deux Syrah Wahluke Slope. Amber told us that 2006 was a fabulous year with consistent heat and sun combined with persistent winds that cooled the vineyards during the day, which made for optimum ripening factors. These influences combined low nightly temperatures and balanced yields that provided grapes of great concentrated flavors and very fine-grained ripe tannins. The 2006 Syrah is an interesting Blend of 95% Syrah with 5% Viognier that was a surprising touch from the winemaker. The 2006 Oui Deux was aged 14 months in 33% new oak , 75% French and 25% Eastern European Oak and only 218 cases were produced. In the glass , deep dark purple colors show through with a medium body. On the nose , red and white floral notes flow into surprising citrus aromas and then dark fruit. On the palate classic spice flavors of white pepper , blackberries , coco and tobacco give way slowly for a long elegant finish. Wine Advocate gave the 2006 Oui Deux a well deserved 91 points

Over all , BergevineLane wines that we sampled were solid and represented the AVAs well. The 2008 Cabernet Sauvignon Columbia Valley was a stand out for us . The 2006 Oui Deux Syrah was nice and because of the Viognier eventhough its only 5 % gives it a more feminine touch. If you prefer a lighter Syrah this one is for you.



 It is always nice to visit and sample wines from small boutique producers because as we have stated in the past , you can taste the passion and work that went into these wines in every sip. BergevinLane is no exception to that rule. They are definitely worth enjoying. For more information on BergevinLane please visit www.bergevinlane.com.

World of Pinot Noir 2011 , a detailed look ( and taste ) from the Media Room

The World of Pinot Noir. over the last 11 years has earned the reputation as one of the foremost Wine Focus Events in the country with Growers , Winemakers and Master Sommeliers from all over the world converging on the Cliffs Resort in Shell Beach California every March. Each year  fine , young , upcoming stars producing very nice Pinot Noirs and we visit with Icons of the industry and sample their time tested works of art. Each Day was different for us. The First day was full of pleasant surprises from some future winemaking stars. The second day we revisited many of the legends that have been at the fore front of winemaking in ,many cases for over 30 years and right up to the last day , pleasant , palate pleasing surprises kept coming .

The World of Pinot Noir provides journalists a media room where we have the opportunity to do a focus tasting of every wine being pouring on that day. This is a wonderful chance to really look for those “special” producers and really take long look at their wines.

Ryan Zotovich

ZOTOVICH CELLARS: Sta Rita HillsThe Zotovich Family Cellars was probably the nicest surprise we had over the whole weekend. After tasting the Zotovich Family Cellars Estate Pinot Noir Sta Rita Hills 2008 in the media room we had to go “in search “ of these wines at the Grand Tasting by The Sea. Walking up to the table we saw a 20’s something young man pouring the Pinot Noir. After speaking with him , he was non oher than winemaker Ryan Zoltovich who explained his background. He stated he is a Cal Poly Grad and for the last three years has been the cellar master for the legendary Sea Smoke Cellars.  He left in July to work for his family in their estate vineyard. In a word , we were impressed with Ryan and his Estate Pinot Noir 08 which was one of the best we had all weekend. Ryan has the potential to be a new and rising star in the Sta Rita Hills http://zotovichcellars.com/cm/Home.html

SEA SMOKE CELLARS :
Sea Smoke Winery needs no introduction to any wine lover. They don’t have a tasting room , and only offer periodic, by appointment, Vineyard tours and have an allocation list ! Having the opportunity to visit with winemaker Don Schroder and taste these very special wines is always a treat. For years, vintners have coveted a stretch of land in the western end of Santa Barbara’s Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard. We enjoyed the Southing 2008 Sea Smoke Sta Rita Hills and all we can say is that it lives up to the long history and reputation of this legendary vineyard . If you are looking for a true “standard” in Pinot Noir , Sea Smoke is a must ! https://www.seasmokecellars.com/index.asp

Cheri La Valle-Sinor and Mike Sinor

SINOR-LaValle WINES:
Founded in 1997 by Winemaker Mike Sinor and his wife Cheri LaValee-Sinor , this winery is making some very nice Pinot Noir and got our attention . The 2008 Pinot Noir Talley-Rincon Vineyard a classic example of a Pinot Noir from Arroyo Grande . It scored an amazing 93 points last year has a production of only 73 cases This husband and wife team are well on their way and you can taste the dedication to growing a producing high quality hand crafted Pinot Noir with every sip. http://www.sinorlavallee.com/

Ken Brown

KEN BROWN WINES:
When you talk about a true pioneer in winemaking one name that always comes up is Ken Brown and rightfully so. His first experience with Pinot Noir in what is now known as the Sta. Rita Hills came in 1976 when he met fellow pioneers Richard Sanford and Michael Benedict and tasted one of the first Pinot Noirs from the Sanford and Benedict Vineyard. Most of his career has been spent pursuing the elusive traits that make great Pinot Noir. From the early days at Zaca Mesa Winery and 20-year tenure at Byron Vineyard he has continued to experiment with clones, rootstocks, soils and winemaking techniques, exploring the tremendous potential for Pinot Noir in Santa Barbara County He launched Ken Brown label in 2003 and became excited about the vineyards and the wines that brought him to Santa Barbara County in the first place 30 years ago. His Ken Brown 2008 Pinot Noir Sta. Rita Hills was a classic Pinot Noir from one of premier Pinot Noir AVAs in the US. And what else would you expect from a real pioneer but only the best that the last 30 years have taught him. http://www.kenbrownwines.com/focus

Rebecca and Peter Work

AMPELOS CELLARS:

Great wines have a great story and one of the greatest is Peter and Rebecca Work owners of Ampelos Cellars. A cancelled meeting in New York on September 11th 2001 changed their lives and sent them to Lompoc, California. They bought 82 acres in 1999 and moved to “ The Ranch” in 2002. The first 15 acres were planted in 2001 and in 2005 expanded with another 10 acres. Coming from the corporate world , they spent the first four years learning how to farm the land, prune the vines and coax them onto the trellis. They also learned to nurture the soil and prepare it for the first harvest. Ampelos is truly a small boutique winery producing about 3500 cases a year and doing very well at it. Their lovely 2007 Lambda is their “focus “ estate Pinot Noir. A very classic blend of six clones: 115, 667, 777, 828, Pommard4 and 2A and represents their second year of organic and biodynamic farming.  The Lambda is has all the signature notes of the Sta Rita hills and has scored 91 points Tanzer IWC 93 + gold medal Tastings.com 90-93 points Wine Spectator. Ampelos is all about love and passion for the land and should not be missed.
 http://www.ampeloscellars.com/

John and Steve Draginette , Brandon Sparks-Gillis

DRAGONETTE CELLARS :
A winery we have been watching literally from their inception is Dragontte Cellars. John and Steve Dragonette and close friend Brandon Sparks-Gillis formed Dragonette Cellars in order to pursue a long-held dream to produce wines of the utmost quality and purity from the finest vineyards in Santa Barbara County and the Central Coast. It looks like to us they have achieved it. Their 2008 Pinot Noir from the Iconic Fiddlesticks vineyard Sta Rita Hills is a Pinot Noir that speaks to you about the AVA. Pinot Noirs from the Sta Rita Hills have a special signature and Dragonette has done an excellent job in winemaking and staying true to the Sta Rita Hills signature flavors. http://dragonettecellars.com/

Greg La Follette

LA FOLLETTE WINES:
La Follette is a winery that we found on the last day and are very glad we did. Launched in 2010 They source wines from many of the North Coast’s finest vineyards and it shows. Winemaker Greg La Follette could not have said it better when he said “being a winemaker means forgetting about ego” he added that “The key is listening closely to what the vineyard wants to express and trusting that you can help to gently guide that process”. After visiting a speaking with winemakers from all over the country that is one lesson that we learned many years ago. Great wines and made in the vineyard! We placed a very big star in our notes on the 2008 La Follette Pinot Noir Manchester Ridge Vineyard Mendocino Ridge. Using Dijon clones of 777, 115 and 114 aged 10 months in French Oak they produced only 214 cases of this palate pleasing Pinot Noir.

Simone Sequeria

Assistnat winemaker Simone Sequeria was on hand and took us through their Pinot Noirs . She explained that she is a California native and has spent a decade in the wine industry, working in virtually every aspect of the business, including hospitality, distribution, lab analysis and cellar production. She’s also worked abroad, picking Pinot in the Cotes de Beaune for the excellent 2002 vintage of Burgundy and making Malbec at Vina Cobos in Mendoza, Argentina in 2006. With Greg and Simone working in the winery, La Follette has a great future if what we tasted at WOPN is any indication.

The World of Pinot Noir features some of the finest Pinot Noir in the world. This event puts legendary winemakers side by side with the young all sharing their skill and love for this very special varietal. We sampled literally hundreds of Pinot Noir and all represented their AVA and country well. A few wineries stood out for us over the three day period for a variety of reasons. But the end result is that these wines stood out for us in their quality and what we feel a Pinot Noir should be and they best represented that. We look forward to the 12th World of Pinot Noir next March and look to find some more ‘special’ finds among the best of the best.

The 11th Annual World of Pinot Noir offers 4 days of Education, Pinot Noir and Dining at the Cliffs Resort and Spa

The First weekend in March should mean only one thing to “PinotPhiles” and wine lovers worldwide and that is the World of Pinot Noir celebrating its 11th Annual Event this year. For many years we have engraved this weekend in to our calendar as a permanent event just like a birthday or holiday.




Heading down California’s famed Pacific Coast Highway ( PCH ) with aromas of the Pacific Ocean in our face , excitement took over when we pulled into the Cliffs Resort and Spa which is the epicenter of The World of Pinot Noir and its 4 day celebration of this very special varietal.

This event wastes no time in getting the guests involved. The first morning started right off with Three Seminars including a “International Round Table “ where Winemakers from Austria, Switzerland, France, Italy, Germany, New Zealand, Australia, and Chile conducted a panel discussion , presenting their wines and discussing the unique challenges of pinot noir in their respective part of the world. Guests that choose to get technical could attend a Seminar on Alcohol and Balance which provided a lively discussion with a panel including both winemaker and sommelier panelists - on both sides of this controversial issue. Panelists included Rajat Parr, Adam Lee (Siduri), Adam Tolmach (The Ojai Vineyard), Jim Clendenen (Au Bon Climat), Josh Jensen (Calera Wine Company), and Michael Browne (Kosta Browne Winery) and was moderated by Eric Asimov, New York Times. And for a real treat, guests could enjoy a Vintage Burgundy tasting with the legendary Fred Dame MS at the very beautiful Edna Valley Vineyard.







Most wine events we have attended over the years offer a “Grand Tasting “ , but the World of Pinot Noir offers two “Pinot Noir by the Sea Grand Tastings” on Friday and Saturday offering a different world wine line up of exceptional Pinot Noirs.

A new, very fun event offered this year was a Dinner Extravaganza hosted by Chamisal Vineyards “Dine Local , Drink Global “. Guests enjoyed great dishes from several central coast chefs including Featured Chef Jeff Olsson of New West, plus individual courses and appetizers from Pier 46, Central City Market, Luna Red, Full of Life Flatbread and The Cheese Shop. Dining in the winery with winemakers while enjoying their great works of art and continuing on to dance the night away among the fermentation tanks with local band Area 51 was a wonderful new event that is sure to be one of the featured events from years to come.

Iconic Winemakers Kathy Joseph and Ken Brown

With the pace picking up on the second day , guests had many choices to choose from. A very interesting Burundian “Young Turks “ Tasting and lunch featuring young and upcoming wine makers from Burgundy with Alexandrine Roy of Domaine Marc Roy and Thomas Bouley of Jean-Marc Bouley was a chance to see rising stars that will continue the great Burgundian art for years to come . For those that were in the mood for a hike, WOPN provided a great opportunity for a Vineyard hike and lunch at Edna Ranch . Some guests may prefer a nice motor coach tour and as always WOPN aims to please everyone. A visit to Stephen Ross , Clairborne & Churchill and Laetitia where lunch provided a nice comfortable way to spend the afternoon before returning back to the Cliffs Resort for the Pinot Noir by the Sea Grand Tasting .






A Long standing WOPN tradition is the Saturday night Santa Barbara Style Paulee Dinner . This year’s event was no exception, hosted by winemaker Jim Clendenen. We always enjoy the culinary creations of celebrity chefs paired with pinot noir from participating producers, many in large format bottles. In the spirit of Paulée, guests bring a bottle of pinot to share with everyone . This year’s Chef line up was pretty impressive with Chef Cal Stamenov, Marinus at Bernardus Lodge , Chef Craig von Foerster, Post Ranch Inn ,Chef Rob Baker, Me and the Hound, Chef Evan Treadwell, Lido at The Dolphin Bay,Chef DK Kodama, Sansei.Chef Keith Endo, VINO,Chef Moose Nakamura, Sansei and Chef Clark Staub, Full of Life Flatbread teaming up to provide some mouthwatering creations.

Another new event and sure to be a favorite is the Sunday Brunch and walk around tasting by the Sea on Sunday Morning. This very nice , low key event with over 50 wineries in attendance provided guests a nice way to put an explanation point on a very special weekend.

The World of Pinot Noir is in a class by itself and this years 11th Annual event was no exception. Providing an educational experience, the opportunity to enjoy world class Pinot Noir and dining with celebrity Chefs, The World of Pinot Noir offers something for everyone.

This year’s new additions of the Friday Dinner Extravaganza and the Sunday Brunch and Walk around tasting show that WOPN is continuing to evolve and provide its guests new and exciting options as well as keeping the traditional events that keep people coming back year after year. The first weekend in March 2012 we know where we will be ! Will you ?

Domaine Chandon gets everyone in the mood and asks What would Cupid do ?

Domaine Chandon was Founded in 1973 and  the first American sparkling wine venture established by a French Champagne house (Moët & Chandon). They craft a range of sparkling wines that reflect California regional character yet remain true to the  ancient practices of méthode traditionnelle.

 Domaine Chandon is at the forefront of sustainable farming practices and continues to replenish, control, and in many cases restore the natural habitat. Domaine Chandon's acclaimed fine dining restaurant étoile received a star rating in the 2010 Michelin Guide. The winery was selected "Winery of the Year 2005" by the California Tourism Association.

For this Valentines Day , Chandon has created a fun a micro site for lovers seeking creative inspiration and more for their Valentines celebrations. www.chandon.com/valentine offers original ideas and suggested cocktail and meal recipes, as well as helpful hints on ways to charm and enchant your love .



Taking inspiration from the original God of Love, www.chandon.com/valentine is affectionately known as “What Would Cupid Do?” and offers creative Valentines suggestions in addition to the  expected dinner out. The site has ideas based on the time of day you will be celebrating Valentines Day and geo-targets suggestions based on your zip code location. www.chandon.com/valentine is viewable on iPhones and iPads. It offers great ways to captivate your loved one, such as surprising your significant other  with bubbles in bed, or starting your day  with dessert and creating a romantic déjà vu by recreating your very first date. For the traditional Valentine's day dinner, there is a "Dine with Chandon" section, which recommends local restaurants that serve Chandon (with a link to make a reservation).


Before your romantic dinner get things started with a cocktail to sweeten up your Valentine, Chandon suggests the Love Potion.

Love Potion recipe


Rim a chilled martini glass with red sugar. In an ice-filled cocktail shaker, combine one ounce cranberry simple syrup (recipe below) and ½ ounce fresh-squeezed orange juice. Shake until chilled, strain into glass, and top with three ounces Chandon Sparkling Rosé. Enjoy and repeat!


Cranberry Simple Syrup:

1 cup unsweetened cranberry juice? 1 cup sugar of choice.Combine in a heavy saucepan on low heat. Stir until sugar is dissolved. Store in glass jar in the fridge. Yields 1 1/4 cup.


Be sure to check out chandon.com/valentine for other great cocktails with food pairings, and for more reasons to celebrate everyday, please visit http://www.chandon.com/365/chandon-365.ics to download Chandon’s 365 Reasons to Celebrate calendar to your desktop or go to www.facebook.com/chandon and click on the 365 tab.

We had to indulge ourselves with some lovely "bubbles" from Chandon to get the romantic season started right . We started with the Blanc de Noirs. Eventhough it is made from Pinot Noir  the color is golden straw.  On the palate and the wine is light  with  raspberry and strawberry flavors jumping out with every sip.  Many may not realize that Domaine Chandon is a Pinot Noir house. For more than a quarter of a century, their Brut, Blanc de Noirs and Reserve have been based upon Pinot Noir and its cousin Pinot Meunier. To  show off  these noble red varietals, they created a unique and distinctive style of Blanc de Noirs in 1974. Since then, this fruit-driven, full-flavored sparkling wine, featuring Pinot Noir and Pinot Meunier, has become one of Chandon's  most popular.

We had to go back to the classics ,  and we did ,  with Chandon's Brut Classic. Made using méthode traditionnelle, this wine goes through second fermentation in the bottle and is made from the traditional Champagne varieties of Chardonnay, Pinot Noir and Pinot Meunier.  Chandon Brut Classic on the palate displays apple and pear flavors and aromas and spice that leads to a soft, dry finish. The Brut Classic is blended with ten to twenty percent Reserve wines from prior harvests.

Completing the Chandon portfolio with a sparkling for every mood and occasion. We enjoyed The Chandon Sparkling Rose which is also perfect for your very special valentine . This Sparkling is lovely in flavor and appearance due to the addition of still Pinot Noir at tirage, a winemaking choice which defines the style. Fruit for the sparkling base wine is harvested early for delicate flavor, crispness and lower alcohol. Still wine grapes are picked at greater ripeness for intense flavor development. Adding still Pinot Noir to the base wine at tirage provides deeper color and structure to this style, differentiating it from Blanc de Noirs.
In the glass, the color is a  deep pink and the palate explodes with  ripe strawberry, juicy watermelon, and fresh red cherry fruit aromas as well as apple and pear .


Sparkling wines are great for your very special occasions , but when you open a great Sparking wine from an American legendary producer like Chandon, Any day becomes a special occasion. Lets pop a cork and enjoy some of the best USA has  to offer.

FLEUR by Hubert Keller takes Tapas to a whole new level in Las Vegas

Chef Hubert Keller

Chef Hubert Keller does it again in Las Vegas with his name sake Fleur by Hubert Keller located in the Mandalay Bay in the venue previously occupied by his renowned Fleur de Lys. Chef Hubert Keller is known throughout the world not only as a classically trained French Chef but an author and TV host has well. We really can’t talk about his newest venture without taking a look on how this incredible Chef got his start.











Keller was born in Alsace, France, and graduated from the École Hoteliere in Strasbourg. Beginning as a pastry chef, he worked in various restaurants including Auberge de L'Ill, the cruise liner Mermoz, Domaine de Chateauneuf, and Moulin de Mougins in France, and La Cuisine du Soleil in São Paulo, Brazil. He trained under Paul Haeberlin, Paul Bocuse, and Roger Verge before coming to San Francisco in 1982.

By 1986 he was already well known as one of the Top French Chefs in the world and began setting his roots down in the United States. He became co-owner and executive chef of the original Fleur de Lys in San Francisco. He later opened a gourmet Burger Bar in Las Vegas, Nevada, which features a $60 "Rossini Burger" made of American Kobe beef, sautéed foie gras, and shaved truffles.

He then opened a second Fleur de Lys, at Mandalay Bay and also branched out to St, Louis where he opened a French influenced steakhouse in Downtown, SLEEK, which is regarded as the best steak house in St. Louis. Chef Keller also was the consulting chef at the Club XIX, at the Lodge in Pebble Beach in Pebble Beach, California.

And as if being a Chef / Restaurateur did not keep him busy enough he also authored The Cuisine of Hubert Keller and is the co-author of Dr. Dean Ornish's Eat More, Weigh Less.






He was the first guest chef with Jean-Marc Fullsack to cook a dinner for a president (Clinton) in White House history and to train the White House chef in healthy cooking with the guidance of Jean-Marc Fullsack.

Chef Keller has been recognized by most of the prestigious culinary organization and publications in the United States. In 1988 Hubert Keller was ranked as one of the "10 best new chefs in America" by Food & Wine magazine. In 1997 he won the James Beard Foundation/Perrier-Jouët award for America's Best Chef in California.

He also received the James Beard Foundation's Who's Who of Food and Beverage in America lifetime achievement designation in 2003. In 2006, Keller was named the best culinary ponytail award winner, according to Men's Hair magazine.





 His Restaurant Fleur de Lys has been ranked as one of the top 40 restaurants in the United States in 2004, 2005, and 2006 by Gayot restaurant guide, and was awarded one Michelin star in 2006. Fleur de Lys has also been ranked as one of the top 25 restaurants in the United States by Food & Wine magazine.

Editor-In-Chief Elaine Harris ,Chef Hubert Keller, Scott Harris

We had dined at Fleur de Lys in Las Vegas several times over the years and were always impressed with the classic décor , unique chefs table, immaculate service and of course great French cuisine as only Chef Keller could create. Fleur’s concept of tapas had us wondering how this would work as we walked into Chef Keller’s newest creation.







Walking into Fleur you first notice its “ open air “ casual tables and a lively bar with plasma TVs. As we walked past the tables near the bar guided by our hostess to our table in the main dining room we gazed upward to the Chefs table overlooking the dining room surrounded by hundreds of bottles of wine which brought back fond memories of Fleur de Lys . The décor in the main dining room features earth tones of brown and beige with lighting in the shape of trees which gives guest a warm inviting feeling.

“Fleur is about globally inspired Tapas” stated GM Owen Deignan as he met us at our table and welcomed us to Fleur. The word “global” inspired us so we put ourselves in the very capable hands of Chef Keller and his Chef de Cuisine Steven Wolf.

Our first stop as always, was perusing through the very extensive wine list. The wine list features most of the “trophy” wines that you would expect from a venue such as Fleur but also offered a nice variety of wines from $ 60.00 and up. We chose a nice Cote du Rhone that we expected should pair well with whatever Chef Keller and Chef Wolf sent out.

Hummus & baba ganoush chick pea, eggplant , grilled flat bread

We started our journey with a lovely Hummus and Baba Ganoush Flat bread that tantalized our palates with layers of exotic flavors that kept us on the edge of our seats to see what was next.

Tuna tacos jalapeño, lime cilantro








When our very attentive server brought out the AHI Tuna Tacos , the dish was so pleasing to the eye we just wanted to stare at before we went any further. The expression “ you eat with your eyes” could not be more true of this dish. The pepper provided just the right heat and a nice avocado foam to cool things down made this a very balanced dish and one of our favorites of the night.



Salt cod fritters jamon Serrano, pickled garlic, romesco

This dish was put together very well. The salted Cod Fritters with Serrano and Garlic Romesco lived up to its name.

Merguez sausage saffron couscous, harissa











We waited with anticipation to see where the Chefs would take us for our next stop . A North African dish that is also popular in Northern Europe, The Merguez sausage with saffron gave our palates at treat of some wonderful exotic flavors that Chef Keller creates better than none other.

Angus sliders blue cheese, onion, bacon, pear








What would a Tapas restaurant be with out Sliders ? Fleur does it as good as anyone with juicy Angus Sliders with creamy blue cheese , onion , crispy bacon and a nice contrast of pear. We will come back just to enjoy this dish once again.

Crème brulée trio earl grey, orange, cookie dough & chocolate soufflé chocolate ganache and tobasco ice cream

After spending most of the night at Fleur dining our way around the world with Chef Keller could we have “room”for anything else ? Of course ! and it was now time for the finale and what a finale it was. A Crème Brulee trio featuring Earl Grey , Orange and Cookie was a exquisite introduction into one of the best Chocolate Souffle’s we have had. The lightness of the Earl Grey was the perfect lead into the Souffle at the end. These dishes were decadant, delicious and should not be missed .



GM Owen Deignan had been speaking to us all night about some very special cocktails with quite a presentation, so we had to indulge and we were very glad we did.

Passion fruit margarita

A combination of Passion Fruit , Sea Salt and Cheyenne pepper made table side in cloud of liquid nitrogen . The end result is a lovely cocktail with a consistency you can eat with a spoon.

Fleur has a couple great specials to indulge in as well. For those who enjoy Classic French wines and a one of a kind burger Chef Keller offers his FleurBurger 5000 wagyu beef, foiruffle gras, with A bottle of 1995 Château Petrus for $ 5000.00 . If the Fleur Burger is a little out of your range. Chef Kellers “in the shower” mac & cheese lobster, brunoise vegetable is a dish that he created for Master Chefs that really shows off his creativity in layering flavors.








Chef Keller has captured what people are looking for in these days and times. His culinary artistry is now available and approachable for families and many others than may not have been in a position to dine at Fleur d Lys in the past. More people should be exposed and gain an appreciation for creative, fresh dishes from a Celebrity Chef such as Chef Keller . They can gain that knowledge and appreciation for innovative cuisine and exceptional service at Fleur.

McIntyre Estate Vineyards provides a great blend of tradition and sustainability

There are many great wineries in the Santa Lucia Highlands located in very diverse Montery County. John Steinbeck described the area in his renown novel “ East of Eden” "The Santa Lucias stood up against the sky to the west and kept the valley from the open sea, and they were dark and brooding…”


The Santa Lucia mountains rise from Monterey's County's fertile Salinas Valley on the west, separating it from the Pacific Ocean. The vines of this steep hillside district enjoy cooling ocean breeze and fog from Monterey Bay. This results the finest early varietally-labeled Pinots from the district. Slow, gentle ripening that is California's longest “hang time” creating exceptional intensity, complexity, and balance in the grapes.

The McIntyre estate vineyard is located in the central section of the Santa Lucia Highlands. The vineyard was originally planted by the McFarland family in 1973 and boasts some of the Highlands’ oldest Pinot Noir and Chardonnay vines. In 1979 a Pinot Noir from the vineyard, under the “Stony Hill” label, is still regarded as one of best produced from the area.

Steve McIntyre

In March 1987, Steve McIntyre purchased the eighty acre property and put his years of experience to the test. Through three decades, the McIntyre family has been setting the standard for winegrowing on the Central Coast and in Monterey County. Steve McIntyre graduated with a Masters degree in Enology from CSU Fresno. He has planted and managed vineyards for numerous wineries including Galante, Smith & Hook, Mondavi, Joseph Phelps and Bonny Doon and has grown grapes for such prestigious wineries as Williams Selyem, Morgan, Artesa, Jordan, Bernardus, MacRostie, and Marilyn Remark to name a few.




Long before the “green” movement , Steve McIntyre helped “write the book” on sustainable winegrowing in the Santa Lucia Highlands appellation. This founding family has been farming in a responsible, sustainable manner long before such practices became the “in” thing to do.They grow grapes organically and biodynamically for several wineries and apply many of these techniques to their winery as well. They farm in a “sustainable system.” carefully taking into account everything that happens in and around the vineyard . Sustainability is a self correcting discipline that not only impacts the environment but society (their employees) and the bottom line as well. Prior to the 2009 harvest, McIntyre’s submit the copious documentation required on every aspect of its farming practices and face the independent auditor responsible for maintaining the strict new “sustainability” standards. Because of McIntyre’s two decades history of careful, conscientious stewardship of their Santa Lucia Highlands’ vineyard, they passed with flying colors. The McIntyre estate holds "certified sustainable" status from both the CCVT's SIP  program and the statewide CSWA.

Byron Kosuge

In 2004 , Steve brought in winemaker Byron Kosuge , a native Californian, born and raised in the Central Valley of California and the son of a UC Davis professor. Byron attended UC Davis, where he studied English Literature as well as Viticulture and Enology. He began his winemaking career in 1985 as a Pinot Noir and Chardonnay specialist in Carneros at Saintsbury Winery. After 15 years at Saintsbury, he departed in 2001 to pursue other projects, including his own label, B. Kosuge Wines, as well as Miura Vineyards, Foghorn, and Kingston Family Vineyards in Chile. All of these projects focus on Pinot Noir. He has also served as consultant to several Napa and Sonoma- based wineries

Today the McIntyre Vineyard keeps their focus on producing high quality Pinot Noir, Chardonnay, Merlot and a very special bottling of Sparking wine as well. We had the opportunity to have a focus tasting with Cheryl Warner , McIntyre Sales Manager to get to know these wines intimately.

2008 Estate Chardonnay-Santa Lucia Highlands

Monterey County is known for its light and flavorful Chardonnays. The McIntyre 2008 Santa Lucia Highlands Estate Chardonnay was a nice break from very “oaky” Chardonnays that don’t allow the true essences of the varietal to be appreciated. The 2007 Vintage earned a 92 point score from Wine Enthusiast which increased our expectation of the 2008 Vintage. On the nose , this lovely Chardonnay gave us aromas of grapefruit and orange giving way to lively citrus notes and balanced acid on the palate with hints of toast and butter on the end with a long finish . With only a 375 case production, this lovely Chardonnay was light, refreshing and fruit forward showing the passion that went into making this true to the varietal wine.

We had the opportunity to attend a Pinot Noir focus tasting last year and tasted Steve McIntyre’s Pinot Noirs along with many of the other living legends that produce some of the best Pinot Noirs ion the world. We looked forward to exploring them in much closer detail.



2006 Mission Ranch Pinot Noir-Arroyo Seco

Arroyo Seco is located just east of the Southern boundary of the Santa Lucia Highlands and is very well known for its Chardonnays and Pinot Noirs. In the glass The 2006 Mission Ranch is quite deep ruby in color and full bodied On the nose, big but nor overwhelming aromas of Cherry and blackberry jump out . Other similarly dark fruit flavors, spice and smoke join with cherry on the palate with a silky smooth finish. This wine is a great example of what can be done with Pinot Noir in the hands of a veteran. This Mission Ranch Pinot Noir is a big boisterous Pinot Noir but can still be called light and pretty . Like most Pinot Noirs that pick up a signature for its terrior this one is no exception , with a spice note and dark fruit flavors that is a signature of the Santa Lucia highlands and Arroyo Seco. A 400 case production makes this Pinot Noir a real gem and should be enjoyed after decanting to allow all of its unique flavors and Aromas to open.



2007 McIntyre Estate Pinot Noir – Santa Lucia Highlands

Once again , our palates were salivating with anticipation when we opened this lovely 92 Point Wine from Wine Enthusiast. Steve used two clones of Pinot Noir sustainably grown from their estate vineyard located in the heart of the coveted Santa Lucia Highlands appellation . On the nose characteristic light cherry and raspberry notes flow into a palate of cola and red jammy fruit with spice and a long elegant finish. This wonderful Pinot Noir was only the second Estate Pinot Noir to date and is very special. So special in fact , we took a bottle of the 2007 Estate Pinot Noir into the world renown Palme D’ Or restaurant in the historical Biltmore Resort and Spa in Coral Gables Florida and shared it with the Wine Director / GM and Chef.


Steve McIntyre is a true legend and his wines reflect his passion for winemaking and growing. We look forward to visiting again soon as he is in the midst of planning a “green” winery and visitors' center for their estate vineyard. The new facility will reflect their decades-long commitment to sustainable winegrowing. In addition they plan to make conscientious use of the natural attributes of their estate, employing solar collectors and even wind power, taking advantage of those famously strong Highlands’ breezes off Monterey Bay.