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

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

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

 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.

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.

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

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

 

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

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

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

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

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 !