French Wines – Vins Jean De Monteil http://vins-jean-de-monteil.com/ Wed, 18 May 2022 18:04:12 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://vins-jean-de-monteil.com/wp-content/uploads/2021/06/favicon-150x150.png French Wines – Vins Jean De Monteil http://vins-jean-de-monteil.com/ 32 32 Chefs and business owners host a day of charity picnics and concerts https://vins-jean-de-monteil.com/chefs-and-business-owners-host-a-day-of-charity-picnics-and-concerts/ Wed, 18 May 2022 17:34:39 +0000 https://vins-jean-de-monteil.com/chefs-and-business-owners-host-a-day-of-charity-picnics-and-concerts/ I’ll Have What She Has is a women-led nonprofit organization in Houston that supports women’s health care rights and resources. Photo courtesy of I’ll Have What She Has. It’s a controversial time to take a clear stance on women’s rights, but that doesn’t stop some of Houston’s top leaders and their advocates from working for […]]]>

It’s a controversial time to take a clear stance on women’s rights, but that doesn’t stop some of Houston’s top leaders and their advocates from working for what they believe in. I will have what she has (IHWSH) is an organization that has been raising funds since 2017 to enable restaurant workers to access preventative care, mental health care and cancer screenings. On Sunday June 5 from 2 p.m. to 6 p.m., it welcomes the IHWSH live! Rock’n’roll picnic at the Continental Club at 3700 Main. The event benefits the IHWSH’s more recently established Project 1973 Fund, which supports Texas organizations that help women obtain safe abortions.

The IHWSH live! Rock & Roll Picnic is actually a full day that extends well beyond a meal, and some activities don’t even require a ticket. The Mid Main area surrounding the Continental Club features several women-owned businesses, and the day kicks off at 1 p.m. with an artist talk Elena Sandovici at Mid Main Gallery. She holds a doctorate in political science and has previously lectured on Roe v. Wade. My Flaming Heart, The Fashion Time Machine and Double Trouble Caffeine & Cocktails are donating a portion of the day’s sales – and the owner of Double Trouble Robin Berwick also creates a special cocktail for the day. Attendees are encouraged to arrive before the picnic starts to stroll and shop and soak.

Evelyn Garcia
Current Top Chef: Houston competitor Evelyn Garcia is among those who cook the multi-course tiffin lunches. Photo by Trish Badger.

At the Continental Club, and as part of the paid picnic, groups led by women and musicians perform from 2 p.m. to 6 p.m. The general program for the day is as follows:

No ticket required

1:00 PM Mid Main Gallery Artist Interview with Elena Sandovici
1:30pm Shop the Block + Sip cocktails at Double Trouble
6 p.m.: After-party at Winnie’s

Ticket required

2 p.m. Continental Club doors open with DJ Gracie Chavez
2:15 p.m. Nobody’s Daughter
2:30 p.m. Katie rushes to the backyard stage
3pm Dusty Santamaria
4 p.m. Sheverb
5 p.m. Calliope Musicals
6 p.m. End of the event (after-party at Winnie’s departure)

Chef Sasha Grumman in a powerful statement photo for I’ll Get What She Got. Photos by Emily Jaschke.

Picnics will be packed Indian-style in tiffins – stacked lunch boxes made up of multiple containers perfect for a four-course lunch. The starred chefs and restaurateurs who contribute to this lunch are:

“I’ve been part of I’ll Have What She’s Have since I moved to Houston,” Garcia says. “When I was a line cook, I couldn’t afford health care. Any way I can give back is important to me because it’s something that really helped me. We talk about women’s health and the right to a safe abortion. It’s something so real that affects everyone, not just women. It’s tough, but it’s important to be a voice for this cause in the state of Texas.

Each tiffin feeds two to four, costs $197.30, and can be enjoyed at the Continental Club during concerts or at home. There are also VIP table tickets for $1,973, which include admission for six people, two picnic tiffins, drink tickets, table service and online recognition. (The cost is $328.83 per person.) Those looking for an inexpensive way to attend the event and simply enjoy the concert can pick up a general admission ticket for $25.

Attendees can also bid on silent auction items including private chef dinners, artisan food items, a custom designer piece Bonnie Kennimer and more.

To close out the day, Winnie’s will host an after-party and will also donate a portion of cocktail sales to the cause.


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Now open: Given Terrace Favorite Nota has expanded next door with a European-style wine bar https://vins-jean-de-monteil.com/now-open-given-terrace-favorite-nota-has-expanded-next-door-with-a-european-style-wine-bar/ Tue, 17 May 2022 01:31:46 +0000 https://vins-jean-de-monteil.com/now-open-given-terrace-favorite-nota-has-expanded-next-door-with-a-european-style-wine-bar/ Already a staple for affordable European spreads, Paddington’s Nota has now added a wine bar to the mix. Three years after it first opened at 224 Given Terrace, the mid-west restaurant has taken over the adjoining space, turning it into your next favorite wine-tasting spot. Still present: exposed brick walls and mirrors aplenty, as Nota […]]]>

Already a staple for affordable European spreads, Paddington’s Nota has now added a wine bar to the mix. Three years after it first opened at 224 Given Terrace, the mid-west restaurant has taken over the adjoining space, turning it into your next favorite wine-tasting spot.

Still present: exposed brick walls and mirrors aplenty, as Nota has boasted since taking over the old Paddington excavations of gourmet restaurant Montrachet after the beloved French restaurant moved. Now, under the new name of Nota Restaurant & Wine Bar, the venue combines this eye-catching environment with a dedicated space to enjoy drinks, with or without a bite to eat.

First announced earlier in 2022 and now operational, the revamped Nota has become a 90-seater and has knocked down the adjoining wall between its two spaces so customers can squeeze between them. On the bar side, you will find a five-meter wall of wines, wines and more wines. Warm lighting sets the mood, a bar snack menu will keep your stomach from rumbling and the full Nota menu is also available.

Owners Kevin Docherty and Sebastiaan de Kort (ex-Moda) have also hired French-trained Italian chef Matteo Pisanu to take care of the kitchen. On the menu: oysters, savory churros with anchovies, cheeseburger spring rolls and tempura fish sandwiches among the smaller options; plus beef carpaccio, scallop burrata, crab pasta and more.

As for all that vino, restaurant manager Yanika Sittisuntorn has grown Nota’s range from 12 bottles at opening to over 90 now, and is particularly fond of the lesser-known and experimental varieties.

Find NotaRestaurant & Wine Bar at 224 Given Terrace, Paddington – open 6pm-late Tuesday, 4pm-late Wednesday-Thursday and 12pm-late Friday-Saturday.

Images: Markus Ravik.

Posted on May 17, 2022 by

Sarah Ward


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I am an oenologist and here are six excellent wines on sale at Supervalu for less than 20€ https://vins-jean-de-monteil.com/i-am-an-oenologist-and-here-are-six-excellent-wines-on-sale-at-supervalu-for-less-than-20e/ Thu, 12 May 2022 21:59:46 +0000 https://vins-jean-de-monteil.com/i-am-an-oenologist-and-here-are-six-excellent-wines-on-sale-at-supervalu-for-less-than-20e/ 8 THURSDAY sees the launch of Italy’s latest SuperValu wine event – so on your marks for some outrageous business. Many hardy annuals are available during the event (ending June 8 or when supplies are sold out), all at very attractive prices – but it’s the special “guest” wines that make most wine lovers salivate. […]]]>

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THURSDAY sees the launch of Italy’s latest SuperValu wine event – so on your marks for some outrageous business.

Many hardy annuals are available during the event (ending June 8 or when supplies are sold out), all at very attractive prices – but it’s the special “guest” wines that make most wine lovers salivate. impatiently.

There are outrageous deals to be had in SuperValu's latest Italian wine sale

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There are outrageous deals to be had in SuperValu’s latest Italian wine saleCredit: Alamy

And SuperValu wine buyer Kevin O’Callaghan has managed to secure a handful of real gems as “guest” wines.

He said at the recent press launch: “Italian wines have seen significant growth in the Irish market and account for 14% of total SuperValu wine sales, capturing 11% more share since 2008.”

He added: “This is largely due to the growing demand for Pinot Grigio and Prosecco, but what we are most proud of over the past two years are our sales of Italian red wines which today represent a larger share of the trade than our Italian whites and sparkling wine.

“While we will have up to 80 wines in the Italian Wine Event, the guest wines we will be showcasing will give our customers a chance to expand their wine repertoire, showing them the breadth of choice available. with the Italian offer and the unique wines produced there.”

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“These guest wines really represent excitement to try new wines and we really encourage buyers to use this event to explore new tastes and varieties in the range.”

Below, I review six of these exciting “guest” wines:

Castello Banfi Rosso di Montalcino (ABV 14.5 percent)

€18 on sale of SuperValu Italian wines

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€18 on sale of SuperValu Italian wines

Most read in The Irish Sun

BANFI quickly became synonymous with quality wines soon after it was founded by Italian-American brothers, John and Harry, in 1978. It has built a very impressive wine portfolio.

This intense ruby ​​red wine is an excellent introduction to the range.

Made only with the Sangiovese grape, it was fermented in stainless steel tanks, before spending up to six months in French oak barrels before bottling. It has aromas of violets, tender red and black fruits and vanilla.

The ample, unctuous and balanced palate reveals notes of raspberry, plum and blackberry, as well as a little oak.

Enjoy with: Red meat dishes.

Monte Del Fra Corvina Veronese (ABV 14 percent)

€12 on sale of SuperValu Italian wines

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€12 on sale of SuperValu Italian wines

HERE Corvina, the grape that is the mainstay of Valpolicella and Amarone wines, has the opportunity to show exactly what it can do on its own.

It’s a garnet red color in the glass with complex fruity and spicy aromas – cherries, stewed prunes, red summer berries and hints of cinnamon are all here.

The palate is medium in intensity, with fine tannins and flavors of blackberry and raspberry compote, added grassy notes and a touch of leather.

It has good length on the finish and some aging potential.

Enjoy with: Charcuterie and semi-cured cheese.

Banfi Belnero Tuscany (ABV 14.5 percent)

€20 on sale of SuperValu Italian wines

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€20 on sale of SuperValu Italian wines

SUPERB example of an intense Tuscan red, made exclusively with the Sangiovese grape variety.

An intense and deep color in the glass, with aromas of plum and blackberry, as well as hints of vanilla, coffee and tobacco.

The tannins are soft and elegant on the palate which is well structured and has those characteristic cherry/strawberry flavors and a bit of spice.

Enjoy with: Perfect with soups and grilled red meats.

Cortezza Vino Nobile di Montepulciano (ABV 13.5 percent)

15 € in sale of SuperValu Italian wines

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15 € in sale of SuperValu Italian wines

MADE from grapes harvested from vineyards in and around the village of Montepluciano, the blend here is primarily Sangiovese, but with at least 10% Canaiolo Nero and Petit Mammolo in the blend.

The nose has warm notes of ripe plum – and delicate scents of cherry and strawberry, with hints of leather and tobacco.

The palate has round tannins, with tantalizing cherry and strawberry flavors and a hint of vanilla on a long, lingering finish.

enjoy with: Rabbit stew.

Acquesi Asti Spumante (ABV 7 percent)

€12 on sale of SuperValu Italian wines

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€12 on sale of SuperValu Italian wines

A must-try wine in this sale. Excellent presentation and something of a fun sparkling wine that is moderately sweet.

Made from the Moscato Bianco grape, it has a delicate pale straw yellow color – and a nose that explodes with notes of honey, peach, lemon and lime.

The palate also sparkles with delicate flavors of lemon curd, honeycomb, peach and pineapple.

Enjoy with: Asian spicy food or fried chicken.

Cortezza Vermentino Toscana (ABV 12.5 percent)

€10 on sale of SuperValu Italian wines

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€10 on sale of SuperValu Italian wines

VERMENTINO makes a refreshing change from Sauvignon Blanc – and is a real bargain at this price.

This beautiful example has a straw yellow color with characteristic floral notes on the nose, as well as sage and mint.

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The round and balanced mouth is persistent and has a nice saline minerality and a delicious acidity, with flavors of almond, grapefruit and peach.

enjoy with: Must be fish.

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French engineers launch Cheezam app that uses AI to identify different cheeses from a single photo https://vins-jean-de-monteil.com/french-engineers-launch-cheezam-app-that-uses-ai-to-identify-different-cheeses-from-a-single-photo/ Tue, 10 May 2022 09:24:08 +0000 https://vins-jean-de-monteil.com/french-engineers-launch-cheezam-app-that-uses-ai-to-identify-different-cheeses-from-a-single-photo/ Brilliant news for cheese lovers! French engineers launch Cheezam app that uses AI to identify different cheeses from a single photo Cheezam was inspired by popular music search app Shazam He compares the photos to his database of 9,000 images of different cheeses It seeks to identify key characteristics, including the size and shape of […]]]>

Brilliant news for cheese lovers! French engineers launch Cheezam app that uses AI to identify different cheeses from a single photo

  • Cheezam was inspired by popular music search app Shazam
  • He compares the photos to his database of 9,000 images of different cheeses
  • It seeks to identify key characteristics, including the size and shape of the mold
  • Cheezam is currently only available in France, and it’s unclear when or if it will be rolled out to cheese lovers around the world.

There’s nothing more boring than indulging in a delicious cheese platter in a restaurant, only to then forget what varieties are in front of you.

But the days of scrambling to find the menu could be a thing of the past, thanks to a new app called Cheezam.

Cheezam was inspired by the music search app Shazam and uses artificial intelligence (AI) to identify different cheeses from a single photo.

Users simply take a photo of the cheese they would like to identify, and within seconds a range of suggestions will appear.

Cheezam was inspired by music search app Shazam and uses artificial intelligence (AI) to identify different cheeses from a single photo

£240,000 robot chef can whip up the perfect CHEESE FONDUE

Served in a simmering pot with a selection of dipping ingredients, cheese fondue is undoubtedly one of the most popular dishes among cheese lovers around the world.

Now the famous Swiss dish can be prepared, stirred and served by a robot chef.

A Swiss team is working on Bouebot, the robotic creation bringing a futuristic touch to an alpine tradition.

The robot cost up to £240,000 ($325,000) to develop.

Users simply take a photo of a cheese they would like to identify, and within seconds a range of suggestions will appear.

The Cheezam app works by comparing photos against its database of 9,000 images of different cheeses.

It seeks to identify key characteristics, including the size and shape of the mould, and the way the specks are arranged in the cheese.

Speaking to Liberation, Isabelle Mashola, CEO of Isahit, which has annotated thousands of cheeses for the app, explained how the algorithm works.

“Let’s take a Fourme d’Ambert and a blue,” she said.

“For the algorithm to be able to determine the photo, it must be given indications which are provided in the form of annotations.

‘On a marbled cheese, for example, you will notice that the spots are arranged in this way.

“The algorithm will then make the effort to recognize this feature by comparing it to other pre-annotated images.

“And that’s how we manage to narrow the math down to the right cheese.”

Cheezam’s answer will always be hypothetical and allow for a margin of error, Mashola added.

In addition to answers, the app also gives users <a class=wine pairing suggestions – perfect for a cheese and wine night.” class=”blkBorder img-share” style=”max-width:100%” />

In addition to answers, the app also gives users wine pairing suggestions – perfect for a cheese and wine night.

For example, in response to a photo of a cheese with starry greenish spots, the app suggests that there’s a 95% chance it’s Fourme d’Ambert and a 5% chance it’s Blue of the Causses.

In addition to answers, the app also gives users wine pairing suggestions – perfect for a cheese and wine party!

At this early stage, Cheezam developers encourage users to report any errors, so they can improve the app.

Cheezam is currently only available in France, and it’s unclear when or if it will roll out to cheese lovers around the world.

However, it has already been warmly received by cheese lovers on Twitter.

One user tweeted: “I can’t do more French tech than that. Shazam for cheese. Recommend some wine to go with it.

Another added: ‘Did you think the US or China was ahead in AI? France has just produced an application capable of instantly recognizing any cheese.

And one of them joked: “It is very likely that we have reached a peak of evolution.”

Why cheese and wine go so well together: Fatty foods interact with chemicals in wine and mask unwanted flavors, study finds

We all know that food is best paired with wine to deliciously complement the flavors of a meal.

Now French scientists have proven that the reverse is also true: fats in food interact with compounds in wine to improve the taste of the drink.

The researchers explored how lipids – fatty molecules abundant in cheese, meat, vegetable oils and other foods – interact with tannins in grapes.

Tannins are a group of bitter, astringent compounds found naturally in plants, seeds, bark, wood, leaves, and fruit skins, including grapes.

Scientists say that tannins enlarge lipids, accentuating their taste and masking their unwanted bitter taste.

Read more

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Margot’s serves a small pizza menu in a new 7th Ward spot | Food and drink | Weekly Gambit https://vins-jean-de-monteil.com/margots-serves-a-small-pizza-menu-in-a-new-7th-ward-spot-food-and-drink-weekly-gambit/ Sun, 08 May 2022 13:00:00 +0000 https://vins-jean-de-monteil.com/margots-serves-a-small-pizza-menu-in-a-new-7th-ward-spot-food-and-drink-weekly-gambit/ At Margot’s, the new pizza and cocktail restaurant on Frenchmen Street above Avenue Saint-Claude, there are some things you can’t eat. There are no fries, fried oyster po-boys, or red beans and rice. These dishes are not on the menu because the kitchen does not have a fryer or even a stove. And that’s not […]]]>

At Margot’s, the new pizza and cocktail restaurant on Frenchmen Street above Avenue Saint-Claude, there are some things you can’t eat.

There are no fries, fried oyster po-boys, or red beans and rice. These dishes are not on the menu because the kitchen does not have a fryer or even a stove. And that’s not going to change.

But what chef Adrian Chelette is happy to whip up for diners are eight flavors of wood-fired pizza. The pies are baked in just under two minutes at 850 degrees, resulting in a blistered sourdough crust that has just the right amount of chewiness. There are also two salads – a house salad with buttermilk ranch dressing and a Caesar with homemade croutons and charred peppercorn dressing.

“When we were ready to put together the menu, we just wanted to do what we could do well and not overload the staff,” says Chelette, who previously took care of the kitchen and was co-owner of Ancora, a pizzeria. from rue Freret. “The kitchen is quite simple. What you see is what you get. No burners, no fryer. Just the oven and a place to make salad.

Margot’s has been in the works longer than the 2-year-old after whom the restaurant is named. New Orleans cocktail veteran Brad Goocher bought the building and has spent the past five years renovating it. He and his wife Amanda and their daughter Margot live upstairs, with the small restaurant downstairs. The restaurant space is well designed, with a row of booths flanking a wall opposite the Goocher Bar. The kitchen, with its sliding glass doors and commanding pizza oven, is aft.

Since opening in early April the restaurant has been busy and the staff remains a challenge. “I even asked a friend from Texas to stay with me and work during Jazz Fest,” Chelette says.

He averages 100 pizzas a night, including takeout, he says. Online ordering for pickup is available on the website, and once Jazz Fest is in the rearview mirror, the restaurant will use Door Dash for delivery. When the restaurant is full the noise level is considerable making quiet conversations difficult.

“Keeping everyone happy here is number 1 right now,” he says. “There is plenty of time to expand the menu and hours as we go.”

For now, Margot’s is open Thursday through Monday. Diners can build their own pizza from a $13 Margherita, with its base of tomato sauce, fresh mozzarella, basil and olive oil. Additional toppings such as minced garlic, pork sausage, and mozzarella cost between $1 and $3 each. The list of eight homemade pies includes the Supremo, with ricotta, pepperoni strips, sausage, pepperoncini peppers, sliced ​​red onions and Pecorino-Romano. The Inverno is a vegetarian option with roasted sweet potatoes, mascarpone, honey, chili flakes and black olives.

Chelette says he was surprised to find Cavoletti pizza selling better. The tart contains confit garlic, ricotta cream, buffalo mozzarella, lemon zest and finely chopped Brussels sprout leaves. It’s a winner, bright with citrus notes and the crunch of fresh greens.

“I didn’t think people would be so crazy about a pizza with Brussels sprouts on top, but they are,” he says.

Goocher previously worked at Cane and Table. At Margot, her menu includes five variations on a Negroni. “The idea was like, hey, what if someone makes a Negroni and doesn’t make it in Florence?” Gocher said.

Each version uses a base spirit, a bitter spirit, and a fortified wine, but the flavor profile is different in each. The San Juan is inspired by the pina colada, with pineapple rum, cappelletti, coconut-infused vermouth and lime bitters. The Warsaw uses beet infused vodka, Bitter Bianco, dill vermouth and absinthe. All of the infused spirits are made in-house, and while the variations are tasty, the classic Negroni is still her favorite.

Goocher’s cocktail menu is longer than the food menu, with a range of spritzes (topped with prosecco) and cocktails ranging from an old-fashioned rhubarb to an espresso martini mixed with cold brew.

DJ Piazza takes care of the wine selection. The house’s red and white wines come from a small producer in Italy’s Piedmont region, and there’s no set wine list. Piazza will offer a range of wines from small cellars that changes seasonally.

The food and drink menus are compact, but they offer a concentrated taste of Italy.

Jarred I. Zeringue grew up in the River Parishes, where he learned to cook at home. He got into the restaurant business after Hurricane K…

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Cameron Hughes’ Revolution | Naples Illustrated https://vins-jean-de-monteil.com/cameron-hughes-revolution-naples-illustrated/ Fri, 06 May 2022 17:33:55 +0000 https://vins-jean-de-monteil.com/cameron-hughes-revolution-naples-illustrated/ Cameron Hughes in his wine cellar. Photo by Rocco Ceselin. Wine can be an enjoyable drink (at least) or a liquid work of art (at best), but it’s often a platform for bragging rights. Otherwise, how do you explain a sane person spending thousands of dollars on a bottle of Screaming Eagle or Chateau Lafite-Rothschild […]]]>
Cameron Hughes in his wine cellar. Photo by Rocco Ceselin.

Wine can be an enjoyable drink (at least) or a liquid work of art (at best), but it’s often a platform for bragging rights. Otherwise, how do you explain a sane person spending thousands of dollars on a bottle of Screaming Eagle or Chateau Lafite-Rothschild and being grateful for the opportunity to do so?

While winemakers can get poetic about terroir, brand image often determines a wine‘s selling price. The unpopular truth is that wine is only “worth” what someone is willing to pay. Twenty years ago, Jancis Robinson MW calculated that it cost less than $10 to make a bottle of Bordeaux Grand Cru Classé (excluding the cost of land, which in most cases has been owned by the same families or companies for centuries ). The fact that these wines often sell for 10 to 100 times that amount reflects market trends.

Cameron Hughes agrees with the proposition that wine costs more to promote and market than to manufacture. For the past two decades, Hughes has operated as a notstargociant in the European tradition – buying surplus wine from producers and reselling it to consumers at a steep discount. His timing has been impeccable, given that many top estates on both sides of the Atlantic have had a glut of fine wines in recent years. The first Cameron Hughes wines were aimed at retail stores, but he is increasingly focusing on selling directly to wine lovers via the Internet.

His latest venture is de Négocé, which Hughes modestly advertises as “the future of wine.” By removing layers of middleman profit, he is able to offer exceptional bottles at 60-80% less than MSRP. Consumers who buy wines forward (after Hughes closes the deal but before the wine has been bottled or is ready to ship) can save even more. Is there a catch? Not really, but somehow. You have to know him and trust him, for one thing; for another, you lose those bragging rights.

After following Hughes from a distance for a number of years, I finally had the opportunity to sample a trio of his current releases. Lot 207 is a 2019 Willamette Valley Chardonnay from the Yamhill-Carlton district, which Hughes describes as a “baby Montrachet.” Light, lively and lyrical, it begins with a nose reminiscent of French oak, lemon and vanilla. The mouthfeel is discreet at first, but the wine opens up on the mid-palate to reveal notes of pear, citrus and baked apple. This $45 bottle is available from de Négocé for $16, or $9 in futures.

Lot 176, a 2019 Russian River Valley Pinot Noir from Sonoma, has an attractive nose with aromas of spicy red fruits and Darjeeling tea. On the palate, the wine is medium-bodied and perfectly balanced, with good acidity and all the spice promised on the nose; feather-light flavors of strawberry and red raspberry linger on a memorable finish. According to Hughes, this wine has won medals in competitions and scored between 92 and 94 critics’ points, at a retail price of $60; its price is $25, or $15 as a future.

Lot 250 Label 2019 Cabernet Sauvignon
Lot 250 Label 2019 Cabernet Sauvignon

Lot 250, a 2019 Hillside Cabernet Sauvignon from a Rutherford producer “with a long and storied history,” has an opaque inky black color and aromas of new oak, blackberry and pepper on the nose. Full-bodied and elegant on the palate, it reveals plush old vine fruit and rich flavors of chocolate, dark berries, anise and herbs, culminating in a graceful finish. A single-vineyard Cabernet normally sells for $150, Hughes sells it for $49 ($30 eventually).

Each of these wines was a classic example of its type, and all three were delicious. If you’re used to popping into the neighborhood wine shop at the last moment to buy something to drink with dinner, the online ordering process is obviously not for you; otherwise, you can snag some serious values.

Mark Spivak specializes in wine, spirits, food, catering and culinary travel. He is the author of several books on distilled spirits and cocktail culture, as well as three novels. Her first novel, devil’s friend, has been re-released on Amazon in print, e-book, and audiobook formats. Did America’s Greatest Leader Make a Deal With Satan for Fame and Fortune?

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Tre Vele, the Mission + Market team will open the Lebanese restaurant Zakia this summer https://vins-jean-de-monteil.com/tre-vele-the-mission-market-team-will-open-the-lebanese-restaurant-zakia-this-summer/ Wed, 04 May 2022 21:29:03 +0000 https://vins-jean-de-monteil.com/tre-vele-the-mission-market-team-will-open-the-lebanese-restaurant-zakia-this-summer/ Outside of ZakiaPhoto by Ian Winslade Executive Chef Ian Winslade is once again teaming up with Restaurant Consulting Group’s Ryan and Jonathan Akly. The trio, known for Italian-influenced Tre Vele and West Coast-inspired Mission + Market, plans to open modern Lebanese restaurant Zakia in Buckhead this summer. Located in the Modera Prominence development, 3699 Lenox […]]]>
Outside of Zakia

Photo by Ian Winslade

Executive Chef Ian Winslade is once again teaming up with Restaurant Consulting Group’s Ryan and Jonathan Akly. The trio, known for Italian-influenced Tre Vele and West Coast-inspired Mission + Market, plans to open modern Lebanese restaurant Zakia in Buckhead this summer. Located in the Modera Prominence development, 3699 Lenox RoadZakia will serve lunch and dinner seven days a week, as well as weekend brunch.

Named after the Aklys’ grandmother who had roots in Lebanon and the Middle East, Zakia will serve mezze, meats and seafood prepared with family recipes, with a twist.

“We have to pay homage to tableware, but we also want to keep pushing the boundaries, to make it very modern,” says Winslade. “The current trend in the United States is towards Mediterranean cuisine. Look how successful Delbar and Rumi’s Kitchen have been.

Chief Ian Winslade

Photo by Elizabeth Akly

The menu is still in development, but Winslade says to expect hummus, babaganoush, vegetable and poultry skewers, fish and Mediterranean pizza on flatbread so thin it’s almost a cracker. Although some dishes overlap with those of other local Mediterranean restaurants, Winslade says hers will have a French-Arabic (Lebanese) interpretation as opposed to Persian.

“I received a classic French education with a lot of Mediterranean influence in this training. I spent a lot of time in my youth in the Mediterranean. I feel like I understand the spices of the region and what we’re trying to represent and I know the ingredients of the food,” says Winslade.

The drinks menu will also be Mediterranean in style with Lebanese and Greek wines, as well as cocktails and beer. The Aklys will work with an as-yet-unknown beverage director to design the beverage list.

The 6,000 square foot space will accommodate over 200 guests in the dining room, bar/lounge and several private dining rooms. An open kitchen will offer a view of a pita oven, while the restaurant’s glass wall can open to bring the outside in.

“It’s really bright and open and airy, it makes you feel like you’ve been transported to the Mediterranean,” says Winslade.

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“The Charming Taste of Europe” organizes two masterclasses on Abruzzo wines in Canada https://vins-jean-de-monteil.com/the-charming-taste-of-europe-organizes-two-masterclasses-on-abruzzo-wines-in-canada/ Mon, 02 May 2022 23:42:00 +0000 https://vins-jean-de-monteil.com/the-charming-taste-of-europe-organizes-two-masterclasses-on-abruzzo-wines-in-canada/ Each Masterclass will be led by Jacy Blisson, Master of Wine, and will highlight the countryside as well as the wines of Abruzzo and its territory MONTREAL, May 2, 2022 /CNW/ — “The Charming Taste of Europe“continues to support its initiatives by Canada by promoting the Abruzzo Wine Consortium with two events hosted by the […]]]>

Each Masterclass will be led by Jacy Blisson, Master of Wine, and will highlight the countryside as well as the wines of Abruzzo and its territory

MONTREAL, May 2, 2022 /CNW/ — “The Charming Taste of Europe“continues to support its initiatives by Canada by promoting the Abruzzo Wine Consortium with two events hosted by the Master of Wine Jacky Blisson throughout the month of May.

the Consorzio di Tutela Wines of Abruzzo has been protecting for years one of the most authentic resources of the region, contributing to the development of viticulture in Abruzzo in terms of quality, thanks to a new generation of producers who focus on enhancing the territory and its native grape varieties more important.

Jacky BlissonMaster of Wine based in Montreal, Canada, works as a writer, educator and wine consultant. After spending 10 years in FranceStudying and selling the wines of Burgundy and the Rhone Valley, Blisson returned to her hometown of Montreal to share her adventures in wine tasting, travel and education with others.

On May 2from 6 p.m. ESTBlisson will host two in-class sessions of 25 students each at ITHQ (Institute of Tourism and Hospitality of Quebec). The ITHQ is the first sommelier school in Quebecand one of the best institutions in Canada. In 2010, the ITHQ became the first institution to Quebec be accredited by the Wine & Spirits Education Trust (WSET) of London offer the exclusive WSET Mid-Level Training and Associate Degree.

During these sessions, ITHQ students will be introduced to the countryside and then focus on Abruzzo wines followed by a wine tasting.

Following the events of May 2Blisson will also host a webinar on May 11 to 7 p.m. for wine lovers. For those who participate in the activities in person, communication equipment and gadgets will be provided. For webinar attendees, a postcard with a QR code will be given to access the website.

the Charming taste of Europe is a three-year campaign promoted by the Vini d’Abruzzo consortium and the Union des Vins Doux de Bordeaux, as well as fruit producers from Greece Union of Agricultural Cooperatives of Kavala (Kavala COOP) and Agricultural Cooperative of Rashi Pieria (“Agios Loukas”), co-financed by the European Union. This campaign aims to promote these high quality products on the American and Canadian market.

About the charming taste of Europe:
Europe, a place of timeless charm, is the cradle of some of the most qualitative products in the world. The Charming Taste of Europe is a special project that presents exquisite specialties to United States and Canadasuch as Italian and French wines, and fresh fruit from Greecethis showcase Europe charm, beauty, culture, history, art, heritage and incomparable flavors. The mission of the Charming Taste of Europeco-financed by the European Union, aims to increase awareness of the merits and quality standards of selected European wines and fresh fruits through promotional activities in the competitive markets of the United States and Canada. The Charming Taste of Europe is promoted by the Consortium for the Protection of Abruzzo Wines, the Union of Agricultural Cooperatives of Kavala (Kavala COOP), the Agricultural Cooperative of Rachi Pieria “Agios Loukas” and the Union of Sweet Wines of Bordeaux. These European agricultural products, renowned worldwide for their exceptional qualities, will continue to be highlighted with initiatives and events aimed at consumers, journalists and trade professionals. For more information, visit the charming tasteandeurope.eu

To follow The Charming Taste of Europe campaign:
Website: charmdutastedeleurope.eu
Facebook: @CharmingTasteofEU
Instagram: @charmeu_usa
Youtube: The Charming Taste of Europe
Hashtags: #thecharmingtasteofeu and #charmeu

The content of this promotional campaign represents the views of the author only and is his sole responsibility. The European Commission and the European Research Executive Agency (REA) accept no responsibility for any use that may be made of the information it contains.

SOURCE Charming taste of Europe

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Plan Flor: how yeast adds an extra dimension | Wine https://vins-jean-de-monteil.com/plan-flor-how-yeast-adds-an-extra-dimension-wine/ Sun, 01 May 2022 05:00:00 +0000 https://vins-jean-de-monteil.com/plan-flor-how-yeast-adds-an-extra-dimension-wine/ Release of Tío Pepe en Rama 2022, Spain NV (from £16.50, thewinesociety.com; ocado.com; leaandsandeman.co.uk; tanners-wines.co.uk) Most wines do not follow a particularly strict release schedule. It’s usually a matter of when the wine feels ready to go, which varies greatly by producer, region, and the style they’re looking to make. But there are a few […]]]>

Release of Tío Pepe en Rama 2022, Spain NV (from £16.50, thewinesociety.com; ocado.com; leaandsandeman.co.uk; tanners-wines.co.uk) Most wines do not follow a particularly strict release schedule. It’s usually a matter of when the wine feels ready to go, which varies greatly by producer, region, and the style they’re looking to make. But there are a few brands and styles that are very seasonal. The most famous of these is undoubtedly the Beaujolais Nouveau, which “arrives” as the old advertising slogan says, on the third Thursday of November each year. Over the past decade, however, wine lovers have come to anticipate another seasonal outlet: rama sherry. These are dry fino and manzanilla styles that are bottled straight from the cask, unfiltered and unclarified, in the spring. The idea is that the wines have an extra level of flavor, freshness and depth at this time of year, a claim that is certainly true about the magnificent 2022 release of Tío Pepe, a concentrated essence of salty- sourdough-tasty.

Bodegas Hidalgo Manzanilla Pasada Pastrana, Spain NV (£12.99, Waitrose) The key to the intensity of spring-bottled rama sherry is found in a quirk of yeast production known as flor that characterizes all fino and manzanilla sherry, rama or otherwise. Simply put, flor is a thick layer of yeast that forms on the surface of sherry as it ages in barrel. The flower protects the sherry from oxygen and gives fino and manzanilla sherries their distinctive Marmitey tones – flavors very different from those found in super sweet oloroso or pedro ximénez styles where the flower layer does not form. According to Tío Pepe, the 2022 version was drawn from 96 barrels at a time – March 23 to be precise – when the flower is thickest, “permeating” this sherry, as they say quite poetically, “d ‘wonderful salinity and flowering. ”. However, the depth, intensity and complexity of dry sherry is not limited to bottling times. The glorious intensity of Bodegas Hidalgo’s superb single-vineyard manzanilla is just as much tied to an extended aging (12 years) in barrel before release.

Domaine Macle Cotes du Jura Tradition, Jura, France 2016 (from £45, shrinetothevine.co.uk; vinetrail.co.uk) The sherry bodegas of Jerez and the nearby estuary of Sanlúcar de Barremeda (home of the manzanilla) are by far the most famous exponents of flora-influenced winemaking, where the layer of yeast lends a satisfying salty touch even to styles the cheapest and lightest, such as the highly thirst-quenching Morrisons Fino Sherry (£5.25). But southern Spain is not the only place where flora flourishes. In recent years, adventurous winemakers around the world have been inspired to grow their own flower, and I’ve tried successful (non-fortified) examples from Chile, Argentina, California, and Australia. But the place with the longest and most intriguing history of flor wine outside Andalucia is the rural Jura region of eastern France, where vineyards are interspersed with pastures for the cows that produce Comté cheese. Domaine Macle produces some of the finest examples I have encountered, with the Tradition dry white, a richly complex, nutty, unfortified dry white wine that has aged for three years under the veil of yeast.

Follow David Williams on Twitter @Daveydaibach

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C. Mondavi & Family Announces Strategic Partnership with John Curtis & Sons’ West + Wilder Wines https://vins-jean-de-monteil.com/c-mondavi-family-announces-strategic-partnership-with-john-curtis-sons-west-wilder-wines/ Thu, 28 Apr 2022 20:42:57 +0000 https://vins-jean-de-monteil.com/c-mondavi-family-announces-strategic-partnership-with-john-curtis-sons-west-wilder-wines/ Advertisement A new relationship will improve the availability and distribution of their range of fresh and delicious canned wines St. Helena, California, April 28, 2022 – The C. Mondavi & Family, one of the most famous names in American wine for over 75 years, and John Curtis & Sons, creators of West + Wilder, a […]]]>
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A new relationship will improve the availability and distribution of their range of fresh and delicious canned wines

St. Helena, California, April 28, 2022 – The C. Mondavi & Family, one of the most famous names in American wine for over 75 years, and John Curtis & Sons, creators of West + Wilder, a line of top-rated, distinctive and beautiful canned wines , today announced a joint partnership. The deal will bring more visibility and distribution to the line, making the wines available nationwide for enthusiasts looking for deliciously fresh, easily portable, quality canned wine options.

Founded by longtime friends Matt Allan and Kenny Rochford in 2018, West + Wilder can be enjoyed anytime, anywhere. Inspired by a deep appreciation of the outdoors, the range combines quality, convenience and responsibility to deliver a great bottle of wine, which comes in a can. A member of 1% for the Planet®, West + Wilder also helps preserve the wild places that are the muse of wine.

“West + Wilder is a purpose-driven brand, and that’s why we’re so proud of this strategic partnership,” said David Brown, President and CEO of C. Mondavi & Family. “We bring incredible strength in distribution and sales with our distribution network, which will give wines a boost in the market and ultimately allow us to have an even greater impact in the United States.”

“Our partnership shares our mutual commitment to quality, consumer-focused wine varieties and giving back,” said Matt Allan and Kenny Rochford, co-founders of West + Wilder.

This is C. Mondavi & Family’s first venture into premium canned wine. This is a growing category that is showing double-digit increases in dollar percent change (over 52 consecutive weeks), with canned sparkling wines driving the expansion at 27%1 . West + Wilder canned wines offer freshness, convenience and an extremely durable packaging option. Not only is aluminum one of the most recyclable materials, but it’s also easy to pack for outdoor adventures, picnics, poolside, sports arenas – anywhere a glass bottle is too fragile, too heavy or too cumbersome.

“Beautiful wines, striking packaging, and a true commitment to accountability – West + Wilder truly delivers it all,” said Pam Novak, Senior Director of Marketing, C. Mondavi & Family. “With the proven sales force of our team, our goal is national distribution in targeted niche channels. The wines are already attracting the attention of committed amateurs looking for a new way to appreciate wine; we are thrilled with the momentum and seeing West + Wilder grow.

Consulting Winemaker Angelina Mondavi, a fourth generation member of the C. Mondavi family, will work closely with Allan and Rochford to continue to build the program of bright, crisp and refreshing wines, bringing her decades of winemaking expertise as well as deep relationships with winegrowers. . West + Wilder’s current range includes white, red, rosé, sparkling white and sparkling rosé, all available in convenient 250ml cans. Today, the line is available at select restaurants, venues and alternative retailers nationwide and will go on sale online at WestandWilder.com this summer.

About C. Mondavi and his family

C. Mondavi & Family is a Saint Helena-based winery founded by Cesare and Rosa Mondavi in ​​1943. Owned and operated by third-generation co-owners, Marc Mondavi and Peter Mondavi Jr., and their children, affectionately referred to as the ” G4″. The C. Mondavi & Family portfolio includes Charles Krug Winery, CK Mondavi and Family, French Blue, West + Wilder and Flat Top Hills. With the third, fourth and fifth generations at the helm, the family owns 800 acres of land in Napa Valley and additional vineyards in Yolo County. For more information, visit cmmondavifamily.com.

About West + Wilder

West + Wilder makes beautiful wines available exclusively in aluminum cans. Founded in 2018 by friends Matt Allan and Kenny Rochford, refreshing, crisp wines are suitable for anywhere the glass isn’t: pool, beach, golf course, spa, concerts and parks. West + Wilder partners with 1% for the Planet®, to protect the wild places that inspired the line. West + Wilder is available at liquor stores, markets and restaurants. For more information and a full list of retailers, visit WestandWilder.com and follow them on Facebook and Instagram, @westandwilder.

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