Snooth - Articles http://www.snooth.com/articles/?of=rss Read the opinions of wine professionals en-us Mon, 22 Dec 2014 04:29:55 -0500 Mon, 22 Dec 2014 04:29:55 -0500 http://www.rssboard.org/rss-specification Snooth webmaster@snooth.com Sounds Like Fun: Kiwi Wine Bar Pairs Songs With Vino http://www.snooth.com/articles/sounds-like-fun-kiwi-wine-bar-pairs-songs-with-vino/?viewall=1 James Duren <p>A new wine bar in New Zealand called &ldquo;The Auricle Wine &amp; Sound Bar&rdquo; is exploring the relationship between sound and taste.<br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;There are strong synergies between sound and taste, with recent scientific studies confirming that what you listen to when you taste something &ndash; such as a glass of wine &ndash; has a profound effect on the perception of what you&#39;re tasting,&rdquo; said Jo Burzynska, a wine writer and one of the people who helped start The Auricle.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Burzynska is a member of the Cantabrian Society of Sonic Artists, the sound-focused group who came up with the idea for a sonic wine bar. The bar is located inside The Auricle Sonic Arts Gallery in Christchurch.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Wines are paired with specific pieces of music &ldquo;in order to enhance the appreciation of both,&rdquo; Burzynska said in a recent story in New Zealand&#39;s Scoop Independent News.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> When the gallery is hosting exhibitions and events, wines and music are specifically chosen to complement each other.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> In an interview with Radio New Zealand, Burzynska walked a reporter through the story and motivation behind the wine bar.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;It was basic through my own experiences and interest in wine and music and the fact that they were unwittingly regularly paired in my household. I just got the feeling something was going on and I was keen to see if was just me... or whether it was something universal.&rdquo; she said in the interview.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> She started doing tests with her friends and realized she wasn&#39;t the only one. She took the experiment to the next level by hosting an event for wine industry experts.</div><br /> <br /> &ldquo;I braved doing a wine and music matching workshop for a lot of industry professionals...people who think they&#39;re impressions of wine couldn&#39;t be changed. The effect was so powerful that I think everyone in the room joined me in being amazed at how powerful the influences are,&rdquo; she said.&nbsp;<br /> <div><br /> &nbsp;</div><br /> <div><br /> Burzynska went on to talk about which wines complement the various aural and visual environment encountered at the bar/gallery.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Things like the pinot noir are on the wine list for quiet moments,&rdquo; she said.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> She then demonstrated the effects of sound and sight on wine. She opened a bottled of Sauvignon Blanc and poured it. She noted the wine&#39;s freshness, later saying it was best suited for calmer moments. Once she and the reporter tasted the wine, they took their glasses upstairs to experience artist Bruce Russell&#39;s &ldquo;No Mean City&rdquo; exhibit.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Because louder, more coarse music was playing, Burzynska said she had a harder time discerning the freshness of the wine.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;There are a lot of things going on and I find it overwhelms the freshness of the Sauvignon Blanc,&rdquo; she said. &ldquo;The wine was the wrong thing for this type of music.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> She went on to discuss the wine she chose for the exhibition&#39;s grinding, industrial soundtrack.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;The wine which goes particularly well with this exhibition is called Acoustic. It&#39;s from Spain,&rdquo; she said. &ldquo;It&#39;s Grenache and Carignan, and I think it has the power to partner with this exhibition, &#39;No Mean City&#39;&hellip;&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="http://i1.wp.com/auricle.org.nz/wp-content/uploads/2014/07/DSC0360.png"><strong>Photo Credit: The Auricle Sonic Arts Gallery</strong></a></div><br /> </p> Fri, 19 Dec 2014 00:00:00 -0500 article5935 Five “Innovators” Honored at WINnovation Awards http://www.snooth.com/articles/five-innovators-honored-at-winnovation-awards/?viewall=1 James Duren <p>A quintet of companies related to the wine world were honored with the Wine Industry Network&#39;s WINnovation Award earlier this month at a ceremony which kick off the 3rd annual North Coast Wine Industry Expo in Santa Rosa, California.<br /> <div><br /> &nbsp;</div><br /> <div><br /> The WINnovation awards were presented in conjunction with the North Bay Business Journal&#39;s Wine Industry Awards.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;We have the privilege of seeing the newest products and services on a regular basis and I&rsquo;m continually impressed by the level of innovation,&rdquo; Wine Industry Network President George Christie told the North Bay Business Journal. &ldquo;The WINnovation awards are a way for us to acknowledge the efforts of these suppliers and their contribution to the wine industry.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Among the winners was BioFiltro, a wastewater system developed in Chile and now used in North America and New Zealand.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to BioFiltro&#39;s website, the system is used by the city of Firebaugh, Calif.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;It&#39;s a biological system that utilizes worms and the castings of the worms and they, in combination with the wood shavings they inhabit, work to purify the water,&rdquo; BioFiltro representative Sanjar Taromi in an interview with an ABC-affiliate in the Central Valley. &ldquo;There&#39;s no justification for us to not reuse every drop of water.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> G3 Enterprises also took home a WINnovation award for a special type of ink they designed for use on wine labels.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The ink, according to the North Bay Business Journal, can change its appearance &ldquo;depending on viewing angle or package temperature.&rdquo;&nbsp;</div><br /> <br /> Christie said G3&#39;s ink gives wine producers a creative edge.<br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;You need to stand out. G3 has created the opportunity to carve out a marketing niche, now it&#39;s up to the individual winery to seize that opportunity and write their own success story,&rdquo; he said.<br /><br /> &nbsp;</div><br /> <div><br /> &Oslash;eno Vaults won its WINnovation award for FLUX, a tool for managing cellar inventory. The California-based company has created a system of wine cellaring for individuals, as well as an app for users to keep track of their cellared treasures.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Wine education scored a victory at the awards as well in the form of a WINnovation prize for Sonoma State University&#39;s Wine Business Institute.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to the North Bay Business Journal, Sonoma State &ldquo;was the first university in the nation to offer an undergraduate, MBA and Executive MBA focused exclusively on wine business.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Christie praised the program for its ability to offer quality education while adapting to current trends in the wine world.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;The business of wine continues to involved,&rdquo; Christie said, &ldquo;and it&#39;s great to see an educational institution not just keeping up with the new trends but leading the way.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Synthetic cork producer Nomacorc also won a WINnovation award for its zero-carbon-footprint closures.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="http://www.sonoma.edu/newscenter/winnovation.jpg">Photo Credit: Sonoma State University</a></div><br /> </p> Fri, 19 Dec 2014 00:00:00 -0500 article5933 FDA To Consumers: Booze Calories Coming to a Restaurant Near You http://www.snooth.com/articles/fda-to-consumers-booze-calories-coming-to-a-restaurant-near-you/?viewall=1 James Duren <p>The calories lurking in the wine at your favorite restaurant may lose their clandestine status in the wake of the United States Food and Drug Administration&#39;s (FDA) recent enactment of regulations in which restaurants with over 20 locations must publish nutritional information about the establishment&#39;s alcoholic beverages.&nbsp;<br /> <div><br /> &nbsp;</div><br /> <div><br /> The new rule comes with a series of limitations, however &ndash; of great significance is that calories only have to be printed &nbsp;for &ldquo;standard items on menus and menu boards next to the name or price of the item.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The information must be &ldquo;clearly and conspicuously displayed&rdquo;, the FDA said.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Wines which are regularly listed on a restaurant&#39;s menu must display calorie information, but according to the FDA wine lists separate from the regular menu will not be required to list calories.<br /><br /> &nbsp;</div><br /> <div><br /> In addition to the wine list, any drinks ordered at the bar &ndash; including bottles and cans of alcohol &ndash; do not need to have printed calorie information.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;The new rules are designed to not be too burdensome,&rdquo; the Portland Press Herald reported earlier this week. &ldquo;Endless combinations of mixed drinks won&#39;t have to be labeled at bars, unless they are listed on a menu.&rdquo;</div><br /> <br /> Also exempt from the new rules are seasonal menu items, daily specials and condiments, the FDA said.<br /> <div><br /> &nbsp;</div><br /> <div><br /> According to Medical Daily, public health advocates &ldquo;believe this is the first step in a direction to labeling alcoholic beverages with nutritional information.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> A motivation behind the new law is the voice of advocacy groups who are concerned Americans are putting their health at risk by consuming significant portions of the daily calories through drinks.<br /><br /> &nbsp;</div><br /> <div><br /> &ldquo;Americans eat and drink about one-third of their calories away from home and people today expect clear information about the products they consume,&rdquo; FDA Commissioner Dr. Margaret A. Hamburg said in a press release. &ldquo;Making calorie information available on chain restaurant menus...is an important step for public health that will help consumers make informed choices for themselves and their families.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The FDA has given restaurants a November 2015 deadline before which they must be in compliance with the new regulations.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to the FDA&#39;s press release, the new rule &ldquo;also includes food facilities in entertainment venue chains such as movie theaters and amusement parks.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Along with the new restaurant menu regulations is a rule which states vending machine operators who own 20 or more vending machines must provide nutritional information about the foods available in their machines.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Photo Credit: <a href="https://www.flickr.com/photos/mr_t_in_dc/"><strong>Mr. TinDC</strong></a>, <a href="https://creativecommons.org/licenses/by-nd/2.0/"><strong>Flickr Creative Commons</strong></a></div><br /> </p> Fri, 19 Dec 2014 00:00:00 -0500 article5936 Neapolitan Christmas Dishes and Wine Pairings http://eat.snooth.com/articles/neopolitan-christmas-dishes-and-wine-pairings/?viewall=1 Mary Ann Esposito <p><div><br /> Christmas in Naples is truly worthy of the word <em>abbondanza</em>, or abundance, where preparations for feasting are readied weeks in advance. The kickoff is always Christmas Eve, traditionally known as <em>La Vigilia</em>, or the vigil. In times past, in accordance with church law, this was a day of fast, so only fish dishes appeared. &nbsp;It is still possible to create a traditional Neopolitan spread with wine pairings in the modern age.<br /> <div><br /> &nbsp;</div><br /> <div><br /> It is nice to start things off with a <em>baccala&rsquo; alla Napoletana</em>, a delicate tasting, slow stewed salt cod with tomatoes, black olives, raisins, pine nuts, garlic and capers. A vibrant tasting dish like this would call for a <a href="http://www.snooth.com/varietal/nero-davola/"><strong>Nero d&rsquo;Avola</strong></a>, a soft red wine with moderate alcohol. An alternate first course could be a lemon and olive infused frutti di mare, a variety of marinated seafood including shrimp, squid and scallops. This calls for a refreshing, crisp, citrusy <a href="http://www.snooth.com/wines/greco+di+tufo/"><strong>Greco di Tufo</strong></a>.</div><br /> </div><br /> <br /><br /> <br /> The table would also have such classics as Ragu&rsquo; Napoletano, a hearty taste combination of beef and pork slowly braised with tomatoes, onions, basil, olive oil and red wine. It is often served with macaroni. <a href="http://www.snooth.com/varietal/aglianico/"><strong>Aglianico</strong></a>&nbsp;wine would work both to pair with this dish as well as add it as an ingredient in the ragu.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Roast capon is the centerpiece of the Italian holiday table seasoned gently with herbs and spices and brushed with olive oil before roasting. <a href="http://www.snooth.com/varietal/fiano/"><strong>Fiano di Avellino</strong></a>&nbsp;goes well with this delicate meat.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Peppers are a staple of Neapolitan cooking. <em>Peperoni imbottiti</em>, a combination of sweet red and yellow peppers that are stuffed with anchovies, black olives, garlic and fresh breadcrumbs &nbsp;and baked in the oven with a drizzle of extra virgin olive oil are a meal in themselves, or can be a side dish. <a href="http://www.snooth.com/varietal/negroamaro/"><strong>Negro Amaro</strong></a>&nbsp;wine would pair beautifully with this dish. Sides also include insalata and <em>insalata di rinforzo</em> (reinforced salad). The name derives from the fact that this marinated salad could be kept for days and other ingredients could be added to it to reinforce it. It usually consists of cauliflower, escarole, green olives, anchovies and other marinated vegetables known as <em>sottaceti misti</em>. <a href="http://www.snooth.com/region/falanghina/"><strong>Falanghina</strong>&nbsp;</a>is a nice balance between the vegetable flavors and the acid in the wine.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Dolci are just as important on the Neapolitan table and call for a variety of sweets from the classic <em>baba au ruhm</em>, little sweet cakes soaked in rum, to small balls of dough that are deep-fried and then coated in honey. Called <em>struffoli</em>, they are Greek in origin and Neapolitan cooks turn them out by the hundreds, piling them high into a pyramid shape and sprinkling them liberally with colored sugar and diced candied fruit. Biscotti including <em>mustacciuoli</em>, a diagonal shaped cookie covered with melted chocolate are also classic at holiday time and perfect with grappa&nbsp;or a<a href="http://www.snooth.com/varietal/muscat/"> <strong>moscato</strong></a>&nbsp; grape varietal wine.</div><br /> <div><br /> <br /><br /> &nbsp;</div><br /> <div><br /> <em>Mary Ann Esposito is one of America&rsquo;s most beloved television chefs. Through her long-running PBS program Ciao Italia and appearances on other television programs including &nbsp;The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, Fox, Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and so many others, she has been able to share traditional Italian cooking with audiences around the world.</em></div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <em>Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan, and countless others who share the same passion for cooking. Mary Ann is the author of 12 cookbooks. Her most recent, Ciao Italia Family Classics, is available <a href="http://www.ciaoitalia.com/products"><strong>here</strong></a>. For more information visit <a href="http://www.ciaoitalia.com/"><strong>www.ciaoitalia.com</strong></a> and <strong><a href="https://www.facebook.com/maryannesposito">facebook.com/maryannesposito</a>.</strong></em></div><br /> </p> Fri, 19 Dec 2014 00:00:00 -0500 article5927 Extracting Ethanol: Fighting Climate Change A Little Alcohol At A Time http://www.snooth.com/articles/extracting-ethanol-fighting-climate-change-a-little-alcohol-at-a-time/?viewall=1 James Duren <p>A recent study by a pair of scientists from Turkey has revealed alcohol extraction techniques are becoming an important tool in the fight against the effects of global warming on wine.<br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;As a consequence of climate change all over the world...winemakers encounter a problem of excessive alcohol content in wine,&rdquo; the study said. &ldquo;The combination of health, legal regulations, economy and quality matters related with high alcohol wines has led winemakers and scientists to develop methods for reducing alcohol levels that conserve the overall quality of the wine.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> As temperatures rise across the planet, acidity drops in grapes and sugar content rises, the study said. High sugar content results in high alcohol content, which can create imbalanced aromas and the presence of bitterness in the flavor of the wine.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;From the point of consumers, high alcohol content has a negative effect on human health and is not appreciated by a great majority of consumers drinking responsibly,&rdquo; the study said.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The Turkish scientists, Dr. Burcu Ozturk and Ertan Anli, reviewed alcohol-reduction techniques in five different areas of wine production.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The goal of each technique, the duo said, is to reduce the amount of ethanol in wine, the alcoholic compound which accounts for about 10 percent of wine&#39;s overall makeup.</div><br /> <br /> Within the realm of viticulture application there are several methods for combating rising sugar levels, the doctors said.&nbsp;<br /> <div><br /> &nbsp;</div><br /> <div><br /> Vineyard location is a key part of the process.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Slopes shaded by mountains or having fewer sun exposures should be preferred since they have a tendency to be cooler,&rdquo; the doctors wrote. &ldquo;Furthermore, the fields exposed to&hellip;wind are appropriate for controlling the sugar accumulation by lowering the environmental temperature.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Other techniques include moderate leaf removal and training systems which protect grapes from direct sunlight: pergola, free cordon and Genova Double Curtain.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Though tricky, the researchers suggested &ldquo;double harvest&rdquo;. Citing past studies, the researchers said mixing green harvests and normal maturity harvests can reduce overall sugar content.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;It is reported that the wines obtained from this technique have lower alcohol&hellip;with no difference in sensorial quality when compared to wines obtained from traditional wine making methods,&rdquo; the report said.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The report also elaborated on techniques utilized during pre-fermentation, fermentation and post-fermentation.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> They noted that the current techniques available, both in vineyard management and fermentation management, do not provide all the answers, particularly because &ldquo;certain vineyards may yield grapes with high sugar content due to climate.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Photo Credit: <a href="https://www.flickr.com/photos/archer10/"><strong>Dennis Jarvis</strong></a>, <a href="https://creativecommons.org/licenses/by-sa/2.0/"><strong>Flickr Creative Commons</strong></a></div><br /> </p> Fri, 19 Dec 2014 00:00:00 -0500 article5934 Rabobank Wine Quarterly: Fortune Favors the Bold http://www.snooth.com/articles/rabobank-wine-quarterly-fortune-favors-the-bold/?viewall=1 James Duren <p>If you aren&#39;t willing to break new ground, you might just be left behind.<br /> <div><br /> &nbsp;</div><br /> <div><br /> That&#39;s the conclusion of a report by Rabobank Wine Quarterly concerning the wine industry&#39;s 2014 third quarter statistics.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Rather than diluting well-established brands in a muddled attempt to be all things to all people, bold and progressive companies have developed contemporary brands with a fresh look-and-feel, aimed squarely at wine consumers looking to engage with the category in different ways,&rdquo; the report by the Dutch bank stated.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Rabobank noted that these new wine consumers aren&#39;t so much concerned about wine quality and provenance as they are about what the wine communicates about the person who is drinking it.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;While still valuing quality and displaying a willingness to pay for it, these consumers often lace less value on provenance and brand heritage and more on what the brand says about them and the occasion on which they consume it,&rdquo; the report said.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> This paradigm shift is the result of the well-documented rise of millennial wine drinkers, whose tastes and motivations are different than the baby boomers before them who drove wine sales and marketing.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;In terms of demographics, the influence of the baby boomer generation &hellip; is gradually giving way to the millennial generation,&rdquo; Rabobank said. &ldquo;In non-traditional wine drinking countries, millennials are drinking more wine than any of the previous generations did at their age.&rdquo;</div><br /> <br /> To adequately meet the needs of the new generation of wine drinkers, Rabobank suggested older companies may find more success in releasing new brands of wine rather than overhauling their existing image.<br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Attempts to reposition a brand within a market can prove to be a much more challenging and questionable process,&rdquo; Rababank observed. &ldquo;Many wine companies are finding that it can be more effective to launch a new brand that better responds to evolving market dynamics, rather than trying to reposition an old brand.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> This type of response may be the key to capturing the attention of the new generation.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;It is becoming clear that a more attuned, bolder and progressive approach is necessary to win an increasingly complex and dynamic global market landscape,&rdquo; the report read.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The Rabobank quarterly report also included statistics about the 2014 global harvest as well as 2013 import numbers.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to the report, the United States passed the United Kingdom to become the world&#39;s biggest importer of wine. Rabobank estimated the US import market&#39;s value at nearly 4 billion euros.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="http://commons.wikimedia.org/wiki/File:A_vineyard_worker_manually_tills_the_soil_near_Vosne-Roman%C3%A9e_in_Burgundy_(7309839432).jpg"><strong>Photo Credit: Michal Osmenda,&nbsp;Wikimedia Commons</strong></a></div><br /> </p> Thu, 18 Dec 2014 00:00:00 -0500 article5926 Jackson Acquires South African Action For New Chard http://www.snooth.com/articles/jackson-acquires-south-african-action-for-new-chard/?viewall=1 James Duren <p>The reach of Santa Rosa-based Jackson Family Wines now stretches from one side of the world to the other.<br /> <div><br /> &nbsp;</div><br /> <div><br /> The family-owned winery recently purchased South Africa&#39;s Fijnbosch farm, a piece of land which, according to the Santa Rosa Press Democrat, includes a 20-acre vineyard in South Africa&#39;s famed Stellenbosch region.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;The family has been looking to invest in South Africa when the right opportunity presented itself,&rdquo; Jackson spokesperson Kristen Reitzell told Decanter.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> One investment expert told the Press Democrat that, while the move is significant in that this is Jackson&#39;s first vineyard in South Africa, the purchase is a &ldquo;small acquisition...more like putting a toe in the market at this stage.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Though a modest move, the purchase will reap imminent benefits.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to the Press Democrat, Jackson Family Wines intends to release a chardonnay named Capensis sourced from grapes grown on the Fijnbosch farm as well as two other vineyards in South Africa.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Capensis&rdquo;, according to South Africa&#39;s official wine site, is a Latin name for a plant which is indigenous to South Africa.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The wine will be produced in collaboration with Anthony Beck, a winemaker in South Africa whose family owns Graham Beck Wines.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The Fijnbosch farm also operates a livery, an important fact in the history of the Jackson-Fijnbosch relationship, the Press Democrat said.</div><br /> <br /> Graham Weerts, a South African who works at Jackson&#39;s Sonoma-based Stone Street Wines, offered his expertise about the farm.&nbsp;<br /> <div><br /> &nbsp;</div><br /> <div><br /> His insights resulted from his work on the Capensis project, in which he collaborates with South African winemaker Rosa Kruger, who has spent 10 years working the Fijnbosch vines, the Press Democrat reported.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The move comes as Jackson Family Wines Chairwoman Barbara Banke &ldquo;has been looking to expand her company&#39;s portfolio outside of California,&rdquo; the Press Democrat noted.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Banke&#39;s late husband Jess Jackson led the company from its inception in 1974 when he, according to the Jackson Family website, purchased &ldquo;an 80-acre pear and walnut orchard in rural Lakeport, California, where he planned to try his hand at creating wine from some of his favorite varietals.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The company produced its first wine in 1982, the site said.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Since her husband&#39;s death a few years ago, Banke has acquired several properties, including vineyards in Oregon and Australia.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Jackson Family Wines also owns St. Emilion&#39;s Chateau Lassegue and Tuscany&#39;s Tenuta di Arceno.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="http://www.nooitgedachthorsestud.com/images/gallery/large/IMG_00841-20128131518.jpg"><strong>Photo Credit: Fijnbosch Farm</strong></a></div><br /> </p> Thu, 18 Dec 2014 00:00:00 -0500 article5925 Warming Winter Cocktail Recipes http://www.snooth.com/articles/warming-winter-cocktail-recipes/?viewall=1 Matt Friedlander <p><div><br /> Winter is here and with that tastes are shifting. Calls are up for toddies, whiskey-based cocktails and anything served hot. I haven&#39;t made a gimlet in months. The guests at my bar who were vodka-soda devotees are asking me how good my old fashioned is. And thank goodness for that!<br /> <div><br /> &nbsp;</div><br /> <div><br /> I&#39;m assuming your friends and family are feeling the chill in their bones as well, so here are a few cocktails to sling out at your next holiday party. We&#39;ll start with a classic that everyone should have the wherewithal to execute flawlessly, the Manhattan.</div><br /> </div><br /> <br /> <strong>Manhattan</strong><br /> <div><br /> 1 dash angostura bitters</div><br /> <div><br /> 1 oz sweet vermouth (I recommend Carpano Antica)</div><br /> <div><br /> 2 oz of the rye whisky or bourbon of your choice</div><br /> <div><br /> Stir over ice in a mixing glass, strain into a chilled coupe, garnish with a brandied cherry</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Take Your Medicine</strong></div><br /> <div><br /> This cocktail is inspired by the famous Penicillin cocktail created by Sam Ross at <a href="http://www.mlkhny.com/"><strong>Milk &amp; Honey</strong></a>, but adjusted slightly for an extra holiday feel.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> 3/4 oz fresh lemon juice</div><br /> <div><br /> 3/8 oz honey syrup (equal parts honey &amp; water combined over heat then cooled)</div><br /> <div><br /> 3/8 oz ginger syrup (equal parts cold pressed ginger juice, break out that juicer!, combined with equal parts sugar over heat then cooled)</div><br /> <div><br /> 2 oz scotch</div><br /> <div><br /> 1/4 oz St. Elizabeth Allspice Dram</div><br /> <div><br /> Combine all ingredients except allspice dram in mixing tin, shake over ice, strain into a rocks glass over fresh ice and float the allspice dram on top, garnish with a lemon wedge</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Byron Strikes Again</strong></div><br /> <div><br /> One of the bartenders I worked with at <a href="http://www.countingroom.com/"><strong>The Counting Room</strong></a> developed this cocktail over many painstaking nights at 4:30 in the morning as we were breaking down the bar.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> 3/4 oz flor de cana 7 year rum</div><br /> <div><br /> 1/2 oz old Overholt rye</div><br /> <div><br /> 1/2 oz punt e mes vermouth</div><br /> <div><br /> 1/2 oz Cynar</div><br /> <div><br /> 1/2 oz ginger syrup</div><br /> <div><br /> 3/4 oz lime juice</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Combine all ingredients in mixing tin and shake over ice, strain into a Collins glass over fresh ice</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>I Am The Resurrection</strong></div><br /> <div><br /> &nbsp;</div><br /> <div><br /> This is our signature cocktail at <a href="http://www.foolsgoldnyc.com/"><strong>Fools Gold</strong></a> in New York City - a riff on a classic Sidecar with notes of a Corpse Reviver #2.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> 1 dash angostura bitters</div><br /> <div><br /> 1 dash peychaud&#39;s bitters</div><br /> <div><br /> 3/4 oz lemon juice</div><br /> <div><br /> 3/4 oz triple sec</div><br /> <div><br /> 1.5 oz cognac</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Rinse a chilled coupe glass with Pernod Absinthe, add all other ingredients to a mixing tin and shake over ice, strain into the rinsed coupe</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Hot Buttered Rum</strong></div><br /> <div><br /> &nbsp;</div><br /> <div><br /> For this cocktail, get your favorite apple cider and stew some allspice, cloves, cinnamon sticks and any other holiday spices you&#39;d like in it over medium heat for 30 minutes. In a heatproof glass, add 2 oz of your favorite dark rum (I prefer Kraken or Sailor Jerry), 1/2 oz lemon juice, fill the glass to the top with the hot cider (spices strained out) and garnish with a pat of unsalted butter</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Happy Holidays everyone!</strong></div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <em>Matt Friedlander is a bartender living and working in New York City. When he isn&#39;t behind the bar creating cocktails off the top of his head, he&#39;s hunting down the best burger in town, listening to Oasis &amp; Black Rebel Motorcycle Club and longing for leather jacket weather.</em></div><br /> </p> Thu, 18 Dec 2014 00:00:00 -0500 article5912 Australian Pyrenees Wine Resort Up For Sale http://www.snooth.com/articles/australian-pyrenees-wine-resort-up-for-sale/?viewall=1 James Duren <p>Now&#39;s your chance to buy that winery-resort about which you&#39;ve always dreamed.<br /> <div><br /> &nbsp;</div><br /> <div><br /> An Australian wine news outlet reported this week that Geelong-Otway region Warrenmang Vineyard &amp; Resort is up for sale as the facility&#39;s owners, Athalie and Luigi Bazzani, make preparations for retirement. The Victoria Pyrenees (not to be confused with the Spanish/French Pyrenees) resort will sell for at least $5 million, Property Observer projected.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;The folks behind Warrenmang&hellip;manage to combine homespun hospitality with a classic sense of Italian style,&rdquo; Gourmet Traveler reported in a feature story about wineries in the Pyrenees and Grampians. &ldquo;The cellar door at Warrenmang offers good quality chardonnay and sauvignon blanc for tasting, along with big-flavoured, super-premium reds.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Of the view from the winery&#39;s hillside perch, Gourmet Traveler wrote, &ldquo;You can&#39;t help but be seduced by the surrounding landscape here.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to Property Observer, Warrenmang&#39;s place in wine tourism history is a prestigious one.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;Warrenmang is credited as having pioneered the vineyard resort concept in 1989,&rdquo; the site wrote. &ldquo;By the early 1990&#39;s they were distributing the first Japanese-English tourist guide for the Geelong-Otway region.&rdquo;</div><br /> <br /> According to Property Observer, the vineyard is home to a 100-seat restaurant, a cottage and chalet-style lodging for up to 80 people and an activity space for 100 people.&nbsp;<br /> <div><br /> &nbsp;</div><br /> <div><br /> The vineyards feature 28 hectares of space.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to a March 2007 article by Australia&#39;s The Courier, this is third time in the past seven years in which the winery-resort has been up for sale.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> A British consortium offered more than $7 million for the property in 2005, the story said, but the group failed to complete the purchase.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> In regards to the 2007 attempt to sell the winery and its facilities, Athalie Bazzani said the couple was ready for someone else to step in and continue the winery&#39;s tradition.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;We thought it would be time for someone else to take over the reins,&rdquo; she said. &ldquo;Luigi is always someone who looks into the future and with a business like this you have to keep growing and moving with the times, but there is still plenty of potential for development.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to Warrenmang&#39;s website, the property has a hefty list of awards, most of which were garnered in the first few years of the new millennium.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Among the awards are a 2003 Great Wine Capitals of the World Best in Wine Tourism award, a 19 out of 20 rating by The Age in 2006, an American Express selection for Best Regional Restaurant and 17 years of recommendations by Gourmet Traveler.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <a href="http://warrenmang.com.au/image/w555/Vineyard/DSC00588/JPG"><strong>Photo Credit: Warrenmang Vineyard &amp; Resort</strong></a></div><br /> </p> Wed, 17 Dec 2014 00:00:00 -0500 article5921 UK Winemakers: Mr. Osborne, Take Down That Tax! http://www.snooth.com/articles/uk-winemakers-mr-osborne-take-down-that-tax/?viewall=1 James Duren <p>Wine and spirits producers in the United Kingdom are urging Chancellor George Osborne to cut the kingdom&#39;s wine and spirits duty by two percent, a move which financial titan Ernst &amp; Young says will free up about &pound;1.5 billion worth of money in the UK&#39;s 2015 public finances, UK trade publication The Grocer reported.<br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;By cutting the duty on wine and spirits at the next budget the Chancellor would provide welcome relief for the British public, boost jobs and growth and generate an additional 1.5 billion for the public finances,&rdquo; Wine and Spirit Trade Association Chief Executive Miles Beale told The Grocer.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The move to pressure the Chancellor is part of a joint effort between the Wine and Spirit Trade Association and Scotch Whiskey Association called &ldquo;Drop the Duty!&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> The campaign&#39;s efforts will &ldquo;highlight how UK consumers currently pay nearly 80 percent tax on an average priced bottle of spirits and almost 60 percent on an average priced bottle of wine.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to the Aberdeen- (Scotland) based &ldquo;The Press and Journal&rdquo;, those percentages translate into a nearly &pound;3 pound fee for the average bottle of wine purchased by consumers, and an average of &pound;10 for every bottle of whiskey purchased by consumers.</div><br /> <br /> The &ldquo;Drop the Duty!&rdquo; has a website at which UK consumers can and send their local government representative an email persuading them to speak up for consumers who want to see the two percent decrease in taxes.<br /> <div><br /> &nbsp;</div><br /> <div><br /> Also available on the website are various facts about the duty tax and what the economic landscape would look like with the decrease.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> According to the site, the individual UK wine and spirits consumer spends an average of &pound;329 per year in taxes on their wine and spirits purchases. The wine and spirits industry, the site said, pays about &pound;17 million per year in taxes.&nbsp;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> &ldquo;This is not only hurting hard-pressed consumers, but jobs and growth too,&rdquo; Beale said in an interview with The Press and Journal. &ldquo;The Chancellor has one more chance to be fair and cut the duty on wine and spirits before the election.&rdquo;</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> Beale and his colleagues admit the chances of soliciting a duty cut are slim. According to the Drop the Duty site, it&#39;s been 30 years since the last time the UK government agreed to lower the duty rate on wine and 18 years since the duty on spirits dropped.</div><br /> <div><br /> &nbsp;</div><br /> <div><br /> <strong>Photo Credit: <a href="https://www.flickr.com/photos/davedugdale/">Dave Dougdale</a>, <a href="https://creativecommons.org/licenses/by-sa/2.0/">Flickr Creative Commons</a></strong></div><br /> </p> Wed, 17 Dec 2014 00:00:00 -0500 article5924