wine country international (r) magazine 2014/1

WINE COUNTRYI N T E R N A T I O N A L ®

Vino Nobile di Montepulciano Tuscany’s Up and Coming Red Wine!

Y O U R A T T I T U D E - F R E E P A S S P O R T T O G R E A T W I N E & D E L I C I O U S F O O D

New Orleans Top Restaurants For Wine Lovers

Exotic Spices Unmasked!

2014/1

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Editor’s Letter

Summer 2014 promises to yield an abundance of delicious meals, savory BBQs and patio wines such as the ever-popular bone dry and fruity rosé, rosato, or rosado. And if you are a big fan of raw oysters, France’s indigenous Picpoul Blanc is a perfect match!

This issue could easily be easily dubbed “the food issue” as it contains so much about Montepulciano, Tuscany’s wine and food culture, and New Orleans hot wine centric restaurants. Chef Michael Long and I also explored the uses for exotic spices that are sold at many international markets.

While we are best known for covering wine and food, we also have increased our coverage of spirits. Inside this issue, you will find the results of our 3rd annual Denver International Spirits Competition, which received a staggering 100% increase in spirits entries this year. In addition, we are excited that Scottish Whiskey Expert and founder of World Whisky Day, Blair Bowman, is now contributing to our magazine.

We are equally honored that long time wine and travel journalist, Ron Kapon, is now a contributing editor and heading up Wine Education for Wine Country International. Ron and his family are deeply rooted in the wine industry. He has a distinguished 16-year history of being a wine educator at Fairleigh Dickinson University’s International School of Hospitality and Tourism Management. Ron has developed an online version of the course in collaboration with wine writer Pat Savoie. This extensive course is broken down in 26 sections and is a steal at $149! WCI readers can enjoy a 15% discount and sample a class online. Call 201-692-6500 and mention Wine Country International.

Finally, this issue is dedicated to my Mother, Marilyn Miller Davies, who inspired me and encouraged me to explore the world with passion. Mom passed away peacefully on April 10, 2014 after more than a decade long battle with COPD.

Sante!

Christopher J. Davies Publisher & Editor @chrisjdavies59

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WINE WORKS

Pages 6-7

Misty Mountain Hop: d’Arenberg’s Single Vineyard Sipping

Lapostolle: Twenty Years of Winemaking Excellence in Chile!

Carolyn Wente Elected Wine Institute Board Chairman

Wine Country International ® Magazine

Christopher J. Davies Co-Founder, Editor & Publisher Darcy R. Davies Co-Founder & Design DirectorWilliam Davis, Senior Tasting Editor, CSS, CWE

Managing Editor Beth PrietoWine Education & Travel Editor Ron Kapon

Food Editor Claire Walter

Lifestyle Editor V.G. WalshCommunications Manager Karin Mclean

Director of Photography Christopher J. Davies Contributing Editors:

Blair BowmanTom Fisher

Michael LongBarrie Lynn

Radio Show Producer Tom Sheffield www.twcradio.com

Advertising, Sponsorship and Club Sales Sharon BoltonEastern Advertising Sales Emily White

East Coast Business Manager Dorothy BrownWebsite Design www.nIdea.com

A publication of Wine Country Network, Inc.Christopher J. Davies Chairman & CEO, Co-Founder

Darcy Davies President & Co-FounderJames Alterbaum, Esq. Corporate Counsel

Wine Country Network, Inc.P.O. Box 6023

Broomfield, CO 80021Tel. 303-664-5700 Fax. 303-648-4199

www.winecountrynetwork.com e-mail: [email protected]

Address editorial inquiries to [email protected] VINOTASTING Newsletter at www.Vinotasting.com

Twitter: @vinotasting

Wine Country International Digital Magazine is published 5 times per year by Wine Country Network, Inc. To view & subscribe visit:

http://issuu.com/winecountrynetwork

Wine Country International Magazine does not accept unsolicited manuscripts,

drawings, photographs or other works. All letters sent to Wine Country Network will be treated as

unconditionally assigned for publication and copyright purposes.

Contents © 2014 by Wine Country Network, Inc.

All rights reserved. Nothing may be reprinted in whole or part without written permission

of the publisher.

All photography in this publication, unless otherwise noted is copyrighted by Christopher J. Davies, all rights reserved. www.daviesphotos.com

SPIRITED CHAT

DESTINATIONS

Contents

Pages 8-10

Louisiana Lightning

Port of Call! The 2014 Fonseca BIN 27 Limited Edition Artist Series

World Whisky Day

Page 11

A Slice Of Brooklyn Pizza Tour

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PASSIONS & PORTRAITS

Pages 12-13

Chefs View On Exotic Spices

THE FIRST COURSE

Pages 14-25

Discovering Vino Nobile di Montepulciano: Tuscany’s Noble Red Blend

COVER FEATURE

Pages 34-35

Louisville, KY

QUICK TRIPS

Pages 26-33

NOLA: New Orleans’s Amazing Wine and Food Scene

FOOD WORKS

Pages 46

Jenny Lake

PARTING SHOTS

Pages 42-45

Pêche Seafood Grill


WINE WORKS

Misty Mountain Hop: Single Vineyard Sipping in DenverBy: Christopher Asshole Davies LOL

Chester Osborn, 4th generation winemaker and vintner of Australia’s 102-year-old d’Arenberg Winery, is one of the world’s top wine personalities. At first glance, he is a spitting image of Led Zeppelin’s lead singer Robert Plant, sporting his matching shoulder length blond curly locks and his Robert Graham jazzy designer shirts.

This rock star of wine takes winemaking very seriously, but strongly believes that wine drinking should be “fun and quirky” too! After providing serious information about his wines, Chester likes to pull out a bag of props to help people remember the quirky names of his wines.

D’Arenberg makes 64 different wines today with an annual production of around 4 million bottles that are sold in 90 countries. Their wine style could be summed up as Austral-Euro premium, and while the wines are made in McLaren Vale, many remind us of Burgundy.

Chester recently made a visit to Denver to share some of his latest single vineyard wine releases with a small group of industry folk at Guard and Grace Restaurant, Chef Troy Guard’s newest fine dining spot.

We got to taste some rare, small production single vineyard wines made from Grenache and Shiraz. Every vineyard is unique. Seven are vineyard designates used in the popular blended wine “The Dead Arm”. We rate all of these wines 4 to 4.5 out of 5 stars!

Our Recent Favorite:

2010 The Vociferate Dipsomaniac Single Vineyard Shiraz 4.5 Stars, $90

A more tannic, chunkier take on Aussie Shiraz. Have 2 bottles and you will earn the title!

http://www.darenberg.com.au/

Caption: Chester Osborn all propped up


WINE WORKS

Lapostolle: Twenty Years of Winemaking Excellence in Chile!

Alexandra Marnier Lapostolle is a descendant of The Marnier Lapostolle family, founders and owners of the world-renowned liqueur Grand Marnier. She and her family have deep roots in Sancerre.

Twenty-five years ago they were considering developing a new winery project in Bordeaux, yet “I was very curious about Chile and it’s potential. I fell in love with the vineyards and eventually what became our property”. Explains Ms. Marnier Lapostolle.

The winery slogan is French by design, Chilean by nature. Ms. Lapostolle has been hands-on from the beginning, racking up the frequent flyer miles between France, Chile and England where she now resides to be close to her grandchildren.

Today Lapostolle produces 5 ranges of wines with distribution in 70 countries.

The proprietress’s flagship Clos Apalta is a Carmenère based Bordeaux Blend.

It is made at the revolutionary six level, 100% gravity-fed, Clos Apalta Winery.

If Penfold’s Grange is Australia’s Icon wine, Clos Apalta is Chile’s Icon wine!

We tasted a vertical of 2009 and 2010. The 2010 was a breathtaking standout, consisting of 71% Carmenère, 18% Cabernet Sauvignon and 11% Merlot. We rate this wine 5 out of 5 Stars (98 pts.). Best Splurge Wine! Bravo. $99

http://www.lapostolle.com

Carolyn Wente Elected Wine Institute Board Chairman

San Francisco, Carolyn Wente, CEO of Wente Family Estates in Livermore, was recently elected as Board Chairman of The Wine Institute. Ms. Wente is the CEO of her family’s 130-year-old company and one of the driving forces behind the expansion and growth of Wente Family Estates’ portfolio of wines.

“The 80th anniversary of Wine Institute’s establishment marks tremendous growth of California wine from about 14 million cases in 1934 to 272 million in 2013. Wine Institute has supported this growth by promoting and protecting the interests of California wine and all wine in Washington, D.C., all 50 states, and the international arena,” said Wente. “Preventing punitive taxes and fees, monopoly protection, and restrictive trade barriers are part of the vigilant, daily work of Wine Institute. The organization also supports expanding exports, direct-to-consumer shipping, sustainable winegrowing, and communicating the values and benefits of the California wine industry. I am honored to chair this vital work with my fellow vintners.”

SPIRITED CHAT


Louisiana Lightning Lionel and Matt Dufour operate Farm Fresh Food Suppliers, Inc., one of the nation’s largest processors of pickled snacks. Their family business was established in 1933.

This Father and Son team has recently launched Louisiana Lightning Spirits, the 5th Distillery in the State of Louisiana.

“My Daddy said People Eat, Smoke and Drink. You will have a steady living if you supply people with a good product,” says Lionel.

Their first product is a clear sour mash whiskey that is made from Louisiana corn. Known in the business as “white dog” this whiskey can be drunk straight or mixed in a cocktail.

Their inaugural product is widely distributed throughout the state. Louisiana Lightning Clear Sour Mash Whiskey has taken numerous awards at spirits competition, including a Gold Medal at the 2014 Denver International Spirits Competition.

They plan to release a barrel aged Bourbon at the end of 2014.

http://www.louisianalightning.com

SPIRITED CHAT


PORT OF CALL! The 2014 Fonseca BIN 27 Limited Edition Artist Series Ruby Port Releases Soon! The 2014 Fonseca BIN 27 Limited Edition Artist Series will be released in September 2014. Proceeds will benefit Waterkeeper Alliance – a nonprofit organization that connects and supports local Waterkeeper programs to provide a voice for waterways and their communities. For centuries, the Port industry has relied on the Douro River to carry their world-renowned Port wines from the vineyards to the coastal town of Vila Nova de Gaia. The 2014 Fonseca BIN 27 Limited Edition Artist Series was created exclusively by acclaimed American artist Erik Parker.

www.fonsecaport.com

Caption: Robert Kennedy Jr., representing the Waterkeeper Alliance Inc., together with Fernando Seixas, U.S. and Latin America Export Manager for The Fladgate Partnership recently rang the NASDAQ Opening Bell to celebrate this partnership.

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SPIRITED CHAT


By Blair Bowman, Founder & WCI Chief Whisky Columnist Photos curtis of Blair Bowman

I am delighted to say that this year’s World Whisky Day, celebrated on Saturday, May 17th was the biggest yet. World Whisky Day has seen dramatic growth in the number of events being held, but also in the number of whisky brands getting involved. This year’s World Whisky Day was the third annual celebration of all things whisky.

The first and second World Whisky Days saw roughly 20,000 people attend around 150-200 events worldwide. This year’s World Whisky Day jumped to an impressive 230,000 people attending over 1300 different events all over the world. World Whisky Day was toasted in every continent, apart from Antarctica, but we have now secured an event for World Whisky Day 2015 in Antarctica. Events were big and small, private and public, but everyone was celebrating the water of life.

Whisky Brands celebrated World Whisky Day in a variety of ways. Many brands offered free tours of their distillery that day, and many took to Facebook and Twitter to wish their fans a Happy World Whisky Day. Scotch Whiskies like Johnnie Walker, Dewar’s, Chivas, Grant’s, The Macallan, Ardbeg, Glenfiddich, The Glenlivet,

Balvenie, Bruichladdich, and many more all raised a glass to World Whisky Day. More World Whiskies got involved this year too, with the likes of Maker’s Mark, Teeling Whiskey, and Mackmyra all celebrating in their own way.

World Whisky Day is now in a very strong position to move forward and become an internationally recognized celebration for all types of whisky. The hope is that one day World Whisky Day will be similar to the celebrations held on St Patrick’s Day, where people will have a pint of Guinness just because it is St Patrick’s Day. Hopefully more people each year will fall in love with Whisky on World Whisky Day.

NOTE: World Whisky Day officially takes place each year on the third Saturday in May. World Whisky Day 2015 will be celebrated on Saturday, May 16, 2015.

http://www.worldwhiskyday.com/

World Whisky Day 2014 Summary

DESTINATIONS

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Story By Ron Kapon

I am a Manhattanite and proud of it. I have been to Brooklyn maybe a dozen times in the last 20 years. The borough is hot hot hot, with prices for apartments equaling and sometimes exceeding those of Manhattan. It was with a sense of curiosity that I accepted an invitation to spend almost five hours on A Slice of Brooklyn Pizza Tour. At 11 a.m. on a sunny spring Saturday, I met the bus at 13th Street and 4th Avenue, just off Union Square. Over fifty other passengers paid $80 (children under 12 – $70) for the tour featuring Brooklyn’s many neighborhoods, parks and movie locations. The tour is run on Mondays, Wednesdays, and Friday through Sunday.

Paula was our guide and a Brooklyn native who really loved her job. She mixed stories with video highlights from movies filmed in Brooklyn, such as Saturday Night Fever, The French Connection, Goodfellas, Scent of a Woman and Annie Hall. We saw video of John Travolta swaying down the street while we passed along the same street, with the same landmarks. This was repeated many times and made the tour most interesting.

After crossing over the Manhattan Bridge, we drove along the area known as DUMBO (Down under the Manhattan Brooklyn Overpass). It’s a combination of warehouses, shops, restaurants and expensive high-rise apartments. The area has emerged as one of New York City’s premier arts districts with lots of art galleries. Chef Jacques Torres has recently opened a chocolate factory. Other culinary businesses in the area include the Brooklyn Ice Cream Factory, The River Café and Grimaldi’s. All of these businesses cluster in Fulton Landing, which is also home to Bargemusic, a floating venue for classical music. Brooklyn

Bridge Park, a joint state/city venture presently under development, has a great view of the Manhattan downtown skyline. DUMBO is also home to 25% of New York City-based tech firms. We arrived at 11:30 a.m. just as Grimaldi’s opened. They had reserved a section for our group and brought out the coal-fired brick oven pizza, with its smoky flavor and crisp crust. Cash only and no slices. By the time we started eating our pizza there were already fifty people waiting to get into Grimaldi’s.

After a short walk through Brooklyn Bridge Park, it was off to Bay Ridge and its million-dollar homes. L&B Spumoni Gardens in Bensonhurst was our second pizza stop. In the spumoni and ices business since 1939, it opened a Sicilian pizzeria in 1941. Again, our group was ushered in to a special section, where the Sicilian pizza was waiting for us. We then drove to Coney Island’s amusement park and spent fifteen minutes walking the boardwalk past Luna Park and the famous Cyclone coaster. Unfortunately, it was too early in the season for the park to be open. Following that, we returned to Manhattan and our drop-off back at Union Square. A great driver, fabulous guide and terrific food made this a 5-Star tour.

www.asliceofbrooklyn.com (917) 678-9733

Ron’s Top 7 Brooklyn Pizza restaurants

Grimaldi’s (DUMBO) – www.grimaldis.com

L&B Spumoni Gardens (Bensonhurst) – www.spumonigardens.com

Totonno’s (Coney Island) – www.totonnosconeyisland.com

Di Fara (Midwood) – www.difara.com

Best Pizza (Williamsburg) – www.best.piz.za.com

Paulie Gee’s (Greenpoint) – www.pauliegee.com

Roberta’s (Bushwick) – www.robertaspizza.com

A Slice of Brooklyn Pizza Tour


The First Course

Story by Chef Michael Long

Photos by Christopher J. Davies

Recently, Darcy’s father, George, visited the Middle East and brought back kilo bags of fresh spices from an outdoor market in Qatar. We asked our friend Michael Long to provide some tips on how to best use these spices in the kitchen. The Editors.

The varied use of exotic and familiar spices enables any cook to create a wide palette of flavors and tastes. Some spices have more limited use due to their strength, while others are endlessly versatile. One great tip is to employ spices and flavors often associated with desserts with savory foods. For example, use vanilla bean when poaching lobster or shrimp, and cinnamon in combination with ginger, onions and garlic with roasted chicken or duck. Below I have matched the spices from Qatar with a food or protein for you to try.

Tamarind Often used in Thai soups, and is a great addition to pork or duck sauces. It is a key ingredient in western steak sauces like A-1 and Worcestershire.

Paprika Known for its use in hearty classic paprika-rich dishes such as Goulash or Chicken Paprikash. Use it to make a unique gnocchi or a cake.

Caraway Seeds Used in breads, soups, pork dishes or red cabbage. Mix with mustard as a rub for roast beef.

Cardamom Green cardamom pods are ground before use, yielding a spicy/sweet flavor. Ideal for seasoning duck or lamb.

A Chef’s View on Spices


Curry Powders (Any) Great with mango, chicken or whole fish.

Chil i Powders Used in many applications to add pungency or piquancy and flavor to dishes. Commonly used in exotic Moroccan dishes such as Bisteeya cooked in Tangines.

Dried Limes Use in Asian soups, as a treat simmered in cream, and strain for dessert sauces.

Garam Masala A blend of spices used in Indian and Southern Asian Cuisine. It is similar to curry and used nearly the same way.

Zatar A traditional middle-eastern spice blend of sumac, thyme leaves, white sesame seeds and salt. A great seasoning to mix with olive oil for dipping bread. Rub on chicken and lamb skewers.

Sumac Has a brick red color with a tart berry flavor. It adds a wonderful color to dishes. Use with any fish or lamb dish. Mix with garlic mayonnaise or sprinkle on some fries. Like cloves, it is

Nutmeg Adds a warm flavor to a variety of dishes and cakes. Grate

Coriander A fragrant spice that is the dried seed of cilantro or Chinese parsley. Used in sauces, curries, and sausages, and as a pickling spice. Great cracked, like pepper, and used as an exotic version of Steak au poivre.


Feature : Vino Nobile di Montepulciano


Vino Nobile di Montepulciano

Over the past twenty years, I have been a big fan of Brunello. Having spent some days in Montalcino visiting Banfi Vintner’s enormous estate and castle, I have tons of respect for Italian red blends and the research Banfi has invested in their quest for producing world class wines.

Just twenty-four miles to the east lies the medieval hilltop town of Montepulciano and its lush valleys. The area’s slopes reach between 800 and 1,900 feet. If you are a fan of Under the Tuscan Sun, you will feel at home in this town, as several locations were featured in the film.

Locals have their own coveted red blended wine (Vee-no No-bile dee Mawn-tay-pul-cheon-no]. While Vino Nobile di Montepulciano is not as universally known as Brunello, better marketing and increased production is responsible for getting more of this wine into the glasses of wine aficionados today.

Vino Nobile di Montepulciano has a rich history; some have found indications that the Etruscans drank wine in the region as early as 789 A.D. The first official documentation for Vino Nobile di Montepulciano dates back to 1,350! This wine gained its name from the noblemen and poets who lovingly drank it.

The Vino Nobile di Montepulciano wines and the town of Montepulciano are not to be confused with Montepulciano d’Abruzzo, which is grown in Abruzzi near the Adriatic Sea.

Last year, Darcy and I had the pleasure of being invited to Montepulciano to be judges at the A Tavola con il Nobile fine food and wine pairing contest. This annual event was founded in 2003 by TG2 television wine reporter Bruno Gambacorta with the Consorzio del Vino Nobile di Montepulciano. Luckily for us, the 2013 theme was Nanno (Duck)! We got to taste this highly respected local vino with eight different duck dishes produced by chefs from the eight districts (Contradas) of Montepulciano over two days.

The event takes place every August, just one week before the region’s popular Bravìo delle Botti festival, famous for its original wine barrel race, with athletes racing through the town’s steep stone-laden roads rolling massive oak barrels. The festival is also known for its costume parade and traditional ceremonies. During our visit, we witnessed trail runs of athletes rolling barrels through the streets at night. http://www.braviodellebotti.com/

San Biagio church outside Montepulciano

Story Christopher J. Davies, Photos by Christopher J. Davies and Darcy Davies

Tuscany’s Noble Red Blend



Photos (L to R) Villagers practice at pre-trails for

Bravìo delle Botti festival, Montepulciano’s clock

tower in the central piazza, Tuscan views in and

outside the town’s walls, Duck dish created for

the A Tavola con il Nobile fine food and wine

pairing contest, A mosaic of a mother and child

near San Biagio Church.


How To Get There

By Air-

Via Florence (Florence Airport, Peretola, formerly Amerigo Vespucci Airport) Airport Code: FLR

Via Rome (Fiumicino or Leonardo da Vinci airport) Airport Code: FCO

By Train:

Chiusa Train Station (connects to Rome, Florence and Venice)



(L to R) Private Villa at Relais San Bruno, Infinity Pool at Dinora Resort, Apartments at Terra di Nanno, Patio with view of Montichiello from Terra di Nanno, Beautiful grounds at Dinora.

Where to Stay Hotel Albergo San Biagio ***

A friendly and immaculate family-run hotel located near the edge of Montepulciano. Named for the Renaissance-era Basilica San Biagio, visible in the distance just below the town. They serve a great breakfast buffet every morning. Exercise equipment and a spacious indoor pool will keep you in shape! You can walk to the walls of the town in about 15 minutes. But take it easy, as the roads are steep!

Hotel Albergo San BiagioVia San Bartolomeo N.2, 53045 MontepulcianoTEL. +39 0578 717233 FAX +39 0578 809165Email: [email protected]://www.albergosanbiagio.it/eng/

Relais San Bruno *****

If you are looking for an upscale, peaceful premium experience, Relais San Bruno Montepulciano is the place! It is conveniently located near the road that leads up to the walls of Montepulciano.

Visiting this stunning property parallels visiting an exclusive countryside estate. They offer well-appointed rooms and suites, many of which view the adjacent Basilica San Biagio. Amenities include a beautiful outdoor pool and outdoor Fitness and Harmony area.

Relais San BrunoVia di Pescaia, 5/7, 53045 MontepulcianoTel. +39 0578 716222 Fax +39 0578 715084 Email: [email protected]://www.sanbrunorelais.com/ing_home.asp

Where to Stay (cont)

Dionora Montepulciano Resort *****

Located eight km southwest of Montepulciano, Dionora offers a secluded estate setting. This small inn has premium quality Tuscan accommodations loaded with details and exquisite finishes. The views from the Inn and its stunning outdoor infinity pool include lush vineyards, rolling hills, forests and walled hilltop towns (Montepulciano and Pienza).

Dionora has a rich history of farming dating back to 900! They produced wine, olive oil and various crops, but activity gradually ceased over time. In 2004, new owners took the property back to its farming roots and today produce Extra Virgin Olive Oil and Vino Nobile di Montepulciano DOCG and Rosso di Montepulciano DOC wines. DionoraVia Vicinale Di Poggiano Montepulciano (Siena)Tel. +39 0578 717496 Fax +39 0578 717498E-mail: [email protected]://www.dionora.it

Terra di Nanno

Imagine a 19th century estate surrounded by vineyards, olive groves and rolling hills. The estate’s patio offers spectacular views of Monticchiello, the medieval village in the heart of the Val d’Orcia.

Terra di Nanno is just a twenty-minute drive from Montepulciano, near the border of the Vino di Nobile designated vineyard area. The estate has numerous apartments, accommodating anywhere from two to eight people. A small restaurant provides amazing home-cooked breakfast, lunch and dinner. Ever wonder how to make pici pasta? Giorgio the Chef and General Manager offers personalized cooking lessons.

The quaint town of Pienza is nearby and worth a visit. Agriturismo Terre di NanoLocalità NanoI - 53026 Monticchiello di Pienza (SI)Tel. +39 0578 755263 Fax +39 0578 [email protected]://www.terredinano.com

Where to Stay


Things to do! Montepulciano!

Wine Tasting

Poliziano Winery

A beautiful, grand napa-esque destination winery with spacious grounds and tasting room. Top wines include Rosso di Montepulciano and Vino Nobile.

http://www.carlettipoliziano.com/eng/azienda.html

La Braccesca Winery

An ambitious wine estate that has been created by Italian wine icon Marchesi Antinori and his daughters. The estate is located in Cortona, which is a 20-minute drive from Montepulciano and well worth a visit. Top wines include Syrah and Vino Nobile di Montepulciano.

http://www.antinori.it/en/passione-in-evoluzione/la-braccesca

Il Cavalierino Winery

This small estate winery is located in the countryside. They produce a range of organic wines, raise pigs, and sell a wonderful line of food products. The estate also rents apartments on a short-term basis. http://www.cavalierino.it/en/

For more info about Montepulciano fine quality wines visit the official website of The Consorzio del Vino Nobile di Montepulciano. The organization was founded in 1965 with the aim of protecting and promoting the image of Vino Nobile di Montepulciano (and later, the Rosso and Vin Santo) in Italy and around the world.

There are currently 230 grower-members of the Consorzio, representing over 90% of the local vineyards. Sixty-seven of the 89 local bottlers are also members of the Consorzio. http://www.consorziovinonobile.it/




Tour The Region Etruria Tour

Guido Tavanti, the owner, provides personalized, informative tours to wineries and points of interest throughout Montepulciano and Tuscany. http://www.etruriatour.it/

Taste Olive Oil

Frantoio di Montepulciano

The local association of olive oil producers has a great shop in town where you can taste and purchase Tuscan olive oil and accessories. Note: The website is not reflective of the shop.

Via di Martiena 2, 53045 Montepulciano Tel.: +39 0578 716305 www.ilfrantoiodimontepulciano.com

Cheese Tasting

Cugusi il Pecorino Pienza

Cugusi il Pecorino Pienza is a wonderful producer of Pecorino. You can visit and purchase cheese, salumi and wine for consumption in their picnic area or your hotel.

The dairy is located on the beautiful hills that join the medieval Montepulciano and the Renaissance town of Pienza, villages of Italy known for their beauty and which are tourist centers of international renown.

Caseificio Cugusi Silvana Srl

Via della Boccia, 8 53045 Montepulciano Tel./Fax: +39 0578 757558 Email: [email protected] http://www.caseificiocugusi.it/

Montepulciano Terme and Spa

The physical and chemical properties of the waters at the Montepulciano Thermal Baths make them ideally suited for the prevention and cure of various problems affecting the body’s organs and systems.

http://www.termedimontepulciano.it/en/index.html

(L to R) Sangiovese at Poliziano Estate, View of Vineyards at La Braccesca Winery, Wine tasting at La Braccesca Winery(3), Natural grass roofing at Poliziano Winery.



(L to R) Christopher and Darcy Davies judging dishes with Bruno Gambacorta, Winning duck dish ‘La nana di Talosa’.

Vino Nobile di Montepulciano Wines

Vino Nobile is a Sangiovese-based blend, made primarily from a clone of prugnolo (which means little prune). Vino Nobile di Montepulciano was given DOCG status in 1980. The wines vary from thin and tart to spicy and bold. Maroon in color, a well-made Vino Nobile is chock full of dark cherry, ripe, rich plum flavors with great tannins and acidity. While the wines are always aged in oak, winemakers use large neutral barrels for maturation, carefully avoiding over-oaked flavors. When done well, these wines are meant to be laid down/cellared for several years. Our tasting panel tasted several dozen wines, but became especially fond of 2007 Vino Nobiles.

Rosso di Montepulciano is produced from grapes grown in young vineyards. It is a modern, fresh and easy-to-drink wine. Drink also by the glass.

Vino Nobile is made from older vineyards

-Types available: Regular or vintage

“Selection” some producers produce additional Vino Nobile from a single vineyard or only with a selection of the best grapes or simply a different style (label) from their regular wine. These wines must be aged for a minimum of two years, one year in oak barrels.

“Riserva” wines are more concentrated with more body. Riservas are aged for a minimum of three years before released with a minimum of twelve months in oak barrels. This results in a higher bottle price. Locals enjoy these wines for special occasions.


Photos from day two of A Tavola con il Nobile fine food and wine pairing contest include entrants, foods and award ceremony.


We were honored with an invitation to be judges at A Tavola con Il Nobile in Montepulciano, Tuscany. Our “job” would be to taste foods created by chefs at eight different contradas (divisions) of Montepulciano with select Vino Nobile wines over two days. To top it off, we were thrilled to learn that this year’s main ingredient would be duck (locally called Nano), one of our favorites.

The trek from Denver to Rome via Detroit was smoother than one could imagine. Considering that Detroit was actually in bankruptcy, we were concerned about changing flights there. To our surprise, the Detroit airport was modern and loaded with restaurants, bars and shops. The flights took a combined 16 hours and when we arrived in Rome the next morning, a friendly man named Guido of Etruria Tours greeted us. After gathering up three other journalists who flew in from other US cities, we boarded Guido’s Mercedes van for Montepulciano. The ride took just a little more than two hours.

After resting a while at our hotel, we were all picked up by our generous host, Thomas Francioni, Marketing Manager of the Consorzio Vino Nobile di Montepulciano. Thomas is responsible for the worldwide marketing of Vino Nobile wine.

That evening we enjoyed an open-air tasting of Vino Nobile conducted in the town square “Piazza Grande”. About twenty local producers poured their wines. While the tasting was serious, the mood was fun and playful. Many of the pourers were obviously vintners with their wives and even teenage children pitching in to represent their family’s wines.

At The Table With Vino Nobile!


For the next two days we enjoyed visits to wine producers in the morning and the competing contradas in the afternoon to taste food and wine pairings. We tried four different duck dishes each day, made in a kaleidoscope of preparations and styles. On day two, we started feeling like judges for “Top Chef”™ Montepulciano! The Contrada Chefs were taking this competition very seriously. They were in it to win it. Duck represents part of the farming traditions on which Montepulciano’s economy is historically based. One thing for certain, we determined early on that duck pairs exceptionally well with Vino Nobile di Montepulciano!

Sixteen judges (5 American, 11 Italian) selected three winners. We were pleased that our favorite dish, ‘La nana di Talosa’ or Talosa Duck (roasted with crispy skin, duck liver, and garnished with zucchini flower) accompanied with Montepulciano Nobile wines from Poliziano, Le Bertille, Dei and Triacca wineries, won first place. A spectacular awards ceremony and celebration took place that afternoon in lavish Theatre Poliziano. Afterwards everyone was invited back to the Talosa Contrada for a celebratory dinner overlooking rolling Tuscan hills. Santé!

Editor’s update: The 2014 main ingredient will be Chianina Beef

Photos at Restaurant Le Don Quichotte, Canet-en-Roussillon. (L to R) Foie Gras paired with a Roussillon VDN wine, Lobster & Seafood stew in broth, Chef owner Gilbert Gris, Baked Custard with fresh fruit,


FOOD WORKS: NOLA


FOOD WORKS: NOLA

New Orleans’s Amazing Wine and Food Scene

By Christopher J. Davies

The culinary landscape in New Orleans is as dense as a swamp full of alligators!

Food offerings are abundant and decadent. Popular drinks are literally available on the street, where it is legal to carry an open container. Many tourists walk around with a beer, Hurricanes, Daiquiris or Sazeracs. I was shocked to witness a tour group enter an historic cemetery with booze and brews in hand!

So what’s a serious wine lover to do in NOLA? Lots! There is an amazing selection of wine-centric restaurants with terrific bottles to match their delectable cuisine.

NO

LA

Fresh salad of local produce with pickled strawberries at Coquette


Commander’s Palace Commander’s Palace is nestled in the heart of the historic New Orleans Garden District, just steps from the St. Charles Avenue streetcar line.

5-Star Wine List: The list is NOLA’s largest at 125 pages! Wine Guy and Sommelier Dan Davis maintains a large selection of interesting, wallet-friendly bottles costing $60 or less.

5-Star Creole Cuisine: This is the legendary, bucket-list gastronomic destination where Paul Prudhomme and Emeril Lagasse made their bones. Chef Tory McPhail is now at the helm taking Commander’s Palace to new culinary heights. Try the seven-course “Chefs Playground Menu” ($90) with wine pairings ($42.50). On Sundays, the restaurant offers a Jazz Brunch, featuring a special menu and live New Orleans jazz by the Joe Simon Jazz Trio.

Commander’s Palace

1403 Washington Ave.

New Orleans, LA 70130

Tel. (504) 899-8221

Hours of Operation:Lunch : Monday – Friday 11:30 a.m. – 2 p.m. Dinner: Monday – Sunday: 6:30 – 10 p.m.

Jazz Brunch: Saturday: 11:30 a.m. – 12:30 p.m. Sunday: 10:30 a.m. – 1:30 p.m.

www.commanderspalace.com

FOOD WORKS: NOLA


FOOD WORKS: NOLA

Antoine’s Established in 1840 and located in the French Quarter, Antoine’s is the oldest French-Creole Restaurant in New Orleans. If its walls could talk, you would be amazed to learn that a host of Presidents, J. Edgar Hoover, a Pope and many dignitaries have dined in Antoine’s fourteen different dining rooms!

5-Star Wine List: Antoine’s boasts a 175 ft. long wine cellar and more than 250,000 bottles, all replaced after Hurricane Katrina. Just like the cuisine, the list leans more toward French classics such as Sancerre and Rhone reds.

5-Star Creole Cuisine: Antoine’s is ground zero for original classics like Oysters Rockefeller and Eggs Sardou. Their take on Pommes de Terre Soufflés (fried puffed potatoes) is simply delicious with a glass of Sancerre. Their Filet de Boeuf Nature (Prime Chicago Beef Tenderloin Tips) with Marchand de Vin Sauce was cooked so perfectly you could cut it with a spoon! Antoine’s Baked Alaska is unmatched as well as gigantic. Save room for this orgasmic dessert ($19 for two)!

Antoine’s

713 St Louis St.


Tel. (504) 581-4422

Hours of Operation

Dinner: Monday – Saturday 5:30 – 9 p.m.

Lunch: Monday – Saturday 11:30 a.m. – 2 p.m.

Jazz Brunch: Sunday 11 a.m. – 2 p.m.

www.antoines.com


Coquette Chef Michael Stoltzfus and partner Lillian Hubbard opened Coquette on the corner of Washington Avenue and Magazine Street in December 2008. Located in New Orleans’s Garden District, Coquette is well worth the 15-minute cab ride from the French Quarter. Chef Stoltzfus describes his restaurant’s cuisine as “evolving American with a French influence!”

5-Star Down-to-Earth Wine List: Coquette’s wine selection is diversified with fruit- forward, food-friendly wines at wallet-friendly price points. GM and Wine Manager Tiffany Haleamau has developed one of the most unique wine lists in NOLA. They have twenty-five wines available by the glass! Whether it is a Merlot from Garda, Italy or an unwooded Chardonnay from Anderson Valley, California, chances are you will be talking about that unique bottle of wine you enjoyed at Coquette for years to come!

5-Star “Honest” American-French cuisine: Coquette’s chefs focus on using quality, local ingredients like local vegetables, meats and seafood. This results in an ever-changing menu. In-house techniques like smoking meats and pickling vegetables add wonderful flavors on the plate. Try these signature dishes: Smoked Wild Catfish, Grilled Kale with Parsley and Satsuma ($12), Ham Sandwich (brined and smoked in house) with Cranberry, Montgomery Cheddar and Chips ($14), Shrimp and Grits with LA Hot Sauce ($15). For dessert, don’t miss the decadent King Cakes Sundae with Strawberry, Cream Cheese and Cinnamon ($10), or the inventive Frozen Coconut with Cucumber, Sesame, Basil and Lime ($10).

Worthwhile Splurge: 5-Course Blind Tasting (dishes decided by chef), $70 plus optional wine pairings ($30); whole table must order.

FOOD WORKS: NOLA


FOOD WORKS: NOLA

Coquette 2800 Magazine St.New Orleans, LA 70115 Tel. (504) 265-0421

Hours of Operation:

Happy Hour: Wednesday – Saturday 4:30 – 6:30 p.m.

Dinner: Wednesday – Monday 5:30 – 10 p.m.

Lunch: Wednesday – Saturday 11:30 a.m. – 3 p.m.

Brunch: Sunday 10:30 a.m. – 2 p.m.

Closed Tuesdays

www.coquettenola.com


Romuald Perrone, proprietor

FOOD WORKS: NOLA


FOOD WORKS: NOLA

TableauFamed Restaurateur Dickie Brennan’s Tableau (pronounced tab low) opened in April, 2013 in picturesque Jackson Square at Le Petit Theatre. The building boasts three floors, two bars, numerous private rooms, a courtyard and dining balconies overlooking Jackson Square. Tableau’s cuisine is classic and simple French Creole with a unique twist.

5-Star Wines and Spirits:

Tableau has an eclectic selection of wines that have been hand selected by Beverage Director Barry Himel. While the wine list is heavily European, you will find nine whites and nine reds sold by the glass, including Bieler Père et Fils Rose from Provence on tap, Coriole Sangiovesi and Shiraz blend from McLaren Vale and Charles Smith Velvet Devil Merlot from Washington. The bottle list is full of unique finds including Domaine Rion Patrice 2010 Burgundy from Cote de Nuits Vieilles Vignes ($120). The bar also serves up a diverse selection of beers and spirits including nine signature cocktails. We loved the Réveillon, which was made from Remy Martin Cognac, cranberry shrub, simple syrup, bitters and orange juice ($12).

5-Star Flavorful French Creole Cuisine:

Chef Ben Thibodeaux has put his twist on French Creole classics, incorporating local ingredients whenever possible. He has been cooking since his high school days, and even spent a year in France working for a butcher. It is no wonder that he prefers to pair food with Syrahs from Washington and Southern France! For appetizers we loved the Escargot Bordelaise, which featured snails baked with lemon parsley and roasted garlic, topped with a puff pastry ($9). Meat lovers should order the Tournedos Rossini Moderne, which is topped with seared Foie Gras and Marchands de Vin reduction ($32 full, $22 demi portion). Other classics include Oysters in Brochette ($9), Creole Courtbouillon Seafood Stew ($25) and Roasted Duck ($28). Save room for Tableau’s delectable selection of eleven different desserts as well as after-dinner drinks.

Tableau

616 St Peter St. New Orleans, LA 70116 Tel. (504) 934-3463

Call for hours of operation.

www.tableaufrenchquarter.com


Quick Trips: Louisville, Kentucky



Churchill Downs – www.churchilldowns.com

Churchill Downs is arguably the most famous racetrack in the United States, and since its opening in 1875, has hosted the Kentucky Derby annually on the first Sunday in May.

Over 160,000 fans fill the racetrack on Derby Day. It was founded by Meriwether Lewis Clark, Jr., grandson of William Clark (of Lewis & Clark fame), and grandnephew of the city’s founder George Rogers Clark. The Mint Julep is the official drink of the Kentucky Derby. Over 120,000 are made for Derby fans every year!

Kentucky Derby Mint Julep recipe

2 oz. Kentucky Bourbon, 1 tsp. sugar, 1/2 tsp. water, 2-3 mint sprigs, and shaved ice. Fill 3/4 of cup with shaved ice. Add Bourbon, water and sugar. Stir gently. Add ice to fill cup. Garnish with mint sprig and enjoy.

Louisville Slugger Museum & Factory – www.sluggermuseum.com

Celebrating its 120th birthday, and over 100 million bats sold, the Louisville Slugger Museum and Factory is located at the manufacturing plant and headquarters of Hillerich & Bradsby. Over sixty percent of major league players use the Louisville Slugger bat. There is a 120-foot steel bat that rests against the wall of the building. Watch bats being made, or swing a bat used by Johnny Bench or Mickey Mantle (I did).

Belle of Louisville – www.belleoflouisville.org

The steamboat Belle of Louisville cruises the Ohio River from Memorial Day to Labor Day every year. Built one-hundred years ago, in 1914, it is the oldest operating Mississippi-River style steamboat in the U.S. and is a National Historic Landmark.

Moored downtown on the Ohio River, the Belle is owned by the City of Louisville.

Muhammad Ali Center – www.alicenter.org

Dedicated to one of the most famous boxers of all time, the Muhammad Ali Center provides an international educational and cultural center with exhibits, a five-screen orientation theater film, Civil Rights-era media footage, and video-on-demand of Ali’s fights. It also offers meeting and event space, as well as two changing exhibit galleries.

Kentucky Derby Museum – www.derbymuseum.org

Located adjacent to Churchill Downs, the Derby Museum exhibits racing artifacts, trophies, photographs, interactive displays and a simulated race where you pick one of the horses and move it during the race (I lost every time). The museum highlights thoroughbred racing, and of course the Kentucky Derby, with videos of past Derbys and a 360-degree high-definition multimedia introductory show.

Frazier History Museum – www.fraziermuseum.org

The museum has a world-renowned collection of arms, armor and related historical artifacts, in collaboration with the Royal Armouries U.S.A. View the family Bible of Daniel Boone, the bow used by Geronimo and the pistols of General George Custer. Relive 5,000 years of historical events.

Louisville Mega Cavern – www.louisvillemegacavern.com

Founded in the 1930’s, the Mega Cavern is rich in history, geology, recycling and green building technology. Located in a 100-acre former limestone quarry, this natural wonder is one of only six places in the world with an underground tram ride, and it houses the world’s only underground zipline. Located under the Zoo, it is classified as the largest building in the state of Kentucky, could hold 50,000 people, and maintains a constant temperature of 58 degrees (perfect temperature for a wine cellar).

Kentucky Science Center – www.kysciencecenter.org

Kentucky’s largest hands-on science museum has over 150 exhibits. Experience science, mathematics, technology, physics, engineering, telecommunications and manufacturing, as well as an IMAX theater.

The Speed Art Museum – www.speedmuseum.org

Founded in 1925 and named after James Breckinridge Speed, a local philanthropist, Kentucky’s oldest and largest art museum is currently closed for a major

expansion and renovation. During this time, Local Speed (at 822 East Market Street) serves as the Museum’s satellite center, offering special exhibits and family art events. Visit www.changingspeed.org to find out more.

Louisville Zoo – www.louisvillezoo.org

Established in 1969 on 135 acres as the Louisville Zoological Gardens, the Zoo houses more than 1,300 exotic animals. Ride the zip line, visit the splash park and interact with the animals. The zoo’s newest exhibit, Glacier Run, is a recreation of Churchill Canada, the Polar Bear capitol of the world. There are daily animal trainings and zookeeper talks.

KentuckyShow! – www.kentuckyshow.com

Held in the Kentucky Center for the Performing Arts, this half-hour multimedia experience is a sampler of the beauty of the Bluegrass State, showcasing all the regions. Kentucky’s own Ashley Judd narrates it.

TOP 20 THINGS TO SEE & DO IN LOUISVILLEStory by Ron Kapon


Fourth Street Live – www.4thstlive.com

This entertainment district was across the street from my hotel, the Seelbach Hilton. The complex offers bars, restaurants and clubs, as well as outdoor concerts and events around a covered street.

Louisville Slugger Field (Louisville Bats baseball) –

www.batsbaseball.com

(Seasonal)The stadium for the AAA affiliate of the Cincinnati Reds was opened in 2000 and seats over 13,000. It is located one block from Waterfront Park. There is a statue honoring Louisville’s own Pee Wee Reese at the entrance to the stadium.

Waterfront Park – www.louisvillewaterfront.com

Situated in the middle of downtown, this eighty-five acre oasis is along the Ohio River. There are water fountains, bike rentals, picnic areas and live shows and festivals.

Historic Old Louisville – www.oldlouisville.com

Old Louisville was the city’s first suburb, with Victorian-era and early-1900s homes. There are over 1,400 structures, most built between 1885 and 1905. The Historic district is located just south of downtown.

Distilled Spirits Epicenter – www.ds-epicenter.com

This distillery and education center is designed to enhance the artisan distilling craft. It includes Moonshine University (www.moonshineuniversity.com), which offers classes to the public, and Grease Monkey Distillery, as well as Challenge Bottling, which can be utilized by small production distilleries. Next door is Flavorman, a beverage development company, which was voted Louisville 2013 Small Business of the Year. It is not open to the general public. They are the source of many of your favorite flavored beverages.

KFC Yum Center- www.kfcyumcenter.com

This 22,090-capacity downtown arena opened in 2010 in the waterfront area. It is the home of the NCAA Champion Louisville Cardinals men’s basketball team (women also), as well as that of many concerts and exhibitions.

Evan Williams Bourbon Experience-

www.evanwilliams.com/visit.php

My trip to Louisville coincided with the opening of The Evan Williams Bourbon Experience, a multi-million dollar, fully functioning artisanal distillery, which celebrates the legacy of Evan Williams, Kentucky’s first distiller. They have renovated their historic building in the heart of what was once called “Whiskey Row.” The façade of the building features a five-story-high Evan Williams Bourbon bottle – the neck of the bottle and

a large glass in the lobby form a flowing “Bourbon fountain.” The tour takes one back to Evan Williams’s original distillery, Louisville wharf scenes and high-definition video renderings of turn-of-the-century Whiskey Row. Those over twenty one can enjoy a tasting of premium Bourbons in two different, themed tasting rooms. There is a large retail store and a “speakeasy” themed event space in the lower level.

21c Museum Hotel –

www.21cmuseumhotels.com/louisville

Opened in 2006, this ninety-room boutique hotel was Condé Nast Traveler’s

#1 hotel in the South, #8 hotel in the US and #46 worldwide. It is North America’s first museum dedicated solely to collecting and exhibiting twenty-first century art. Maybe the best restaurant in town (I ate there) is their Proof on Main. The Brown family (Brown-Forman) has added museum hotels in Cincinnati, Ohio and Bentonville, Arkansas. Look for the giant statue of David outside the hotel.

Galt House Hotel Kaleidoscope-

www.christmasatthegalthouse.com

(Seasonal)Enjoy interactive and magical luminaries handcrafted by Chinese artisans. This is a spectacular setting for kids of all ages. I loved sitting with the Snow Fairy Princess and touring her Christmas Village. I hopped on Santa’s Sleigh, flew through the sky and then watched the video. Kids can learn to make snowflakes and can enter a Gingerbread House contest. Do your kids want to have breakfast with Santa, or Tea with the Snow Fairy Princess? Don’t forget the Peppermint Express Train Ride. This is every kid’s dream visit (and the adults love it too).

Seelbach Hilton Hotel- www.seelbachhilton.com

This Beaux Arts Baroque 320-room 4-Diamond AAA property is located in the middle of downtown (I stayed here for 3 nights). The lack of a swimming pool disqualifies it from 5-Diamond eligibility. However, their Oakroom is the only 5-Diamond Restaurant in Kentucky (I had brunch there). It was built in 1903 by the German-born brothers Otto & Louis Seelbach with French bronze, West Indies and European hardwoods, Irish linens, Turkish and Persian rugs, and marble from all over the world. In 1907, they added the Bavarian-style Rathskeller that has recently been renovated along with the rest of the hotel. This was a favorite hangout of Al Capone, and the tenth-floor ballroom inspired F. Scott Fitzgerald when he wrote the wedding scene in the Great Gatsby.

TOP 20 THINGS TO SEE & DO IN LOUISVILLE Cont.




Louisville, KentuckyStory by Ron Kapon

Louisville, Kentucky was founded in 1778 by George Rogers Clark, and named after King Louis XVI of France, who helped the Americans during the Revolutionary War. During the Civil War, it was part of the Union, but joined the Confederacy at the war’s end. The city is a major shipping port due to its central location. The Louisville International Airport, located only seven miles from downtown, is UPS’s worldwide air hub. Louisville’s population is around 750,000, with 1.335 million people residing in the metro area.

Recently, Condé Nast Traveler voted Louisville’s 21c Museum Hotel the #1 hotel in the South. Combining former tobacco and bourbon warehouses with contemporary art, the hotel features an on-site art museum highlighting twenty-first century art. In the early days of Bourbon distilling, downtown’s Main Street was known as Whiskey Row, and was more recently named one of “America’s Top Ten Great Streets.” In the state known for Bourbon, moonshine and horse racing, Louisville has now also become a major cultural center; there are an impressive nine museums within four walkable blocks of Main Street.

Louisville also boasts an impressive list of famous people who were born, raised or gained fame in Louisville, including Diane Sawyer, Tom Cruise, Jennifer Lawrence, Lionel Hampton, Victor Mature, Irene Dunne, Muhammad Ali, Bud Hillerich, Pee Wee Reese, Denny Crum, Rick Pitino, Paul Hornung, Hunter S. Thompson, George Rogers Clark, Zachary Taylor, Colonel Harland Sanders, Louis D. Brandeis and George Gavin Brown.


Denver International Spirits Competition Results 2014

The 2014 Denver International Spirits Competition was held at the Omni Interlocken Resort, Broomfield, Colorado

March 2 & 3, 2013. Twelve prominent spirits professionals participated in this double-blind tasting.

We are pleased to announce the 2014 medal winners! Ror more info go to www.denverspirits.com

2014 BEST OF SHOW:

Hornitos Black Barrel Tequila

2014 DOUBLE GOLD WINNERS:

Republic Tequila Plata

Hornitos Black Barrel Tequila

Pirassununga Cachaca 51

Four Roses Single Barrel

E&J Brandy VS

B&E Distillery Moonshine Grain

2014 DESIGN & PACKAGING CONTEST WINNERS:

Single Bottle Designs

GOLD

Cooperstown Distillery, New York

Abner Doubleday “Double Play” Vodka

SILVER

Patriarch Distillers, Nebraska

Soldier Valley Vodka

BRONZE

High Ridge Spirits, Alabama


2014 Spirit Award Winners

Vodka A (Potato)GoldWoody Creek Reserve Vodka, Woody Creek DistillersSilverWoody Creek 100% Potato VodkaWoody Creek DistillersSilverPur Class VodkaHendricks Family Distillery, LLCSilverRWB Ultra Premium Handcrafted VodkaLuxuria Brands

Vodka (Wheat)SilverAbner Doubleday “Double Play” Vodka WheatCooperstown DistillerySilverGreat North Vodka, Trailhead Spirits

Vodka (Sugar Cane)GoldMoraua Vodka, Cal-Czech DistilleryBronzeSNO Vodka (Sugar cane), J&L Distilling CO

Vodka (Fruit, Corn)SilverClearheart Vodka, Cedar Ridge Distillery

Vodka (Neutral Grain)GoldStarlite Vodka, Treaty Oak DistillingGoldNew Amsterdam Vodka, E & J Gallo Winery

Vodka (Corn)GoldFugu Vodka, Ballast Point Brewing and SpiritsSilverBreckenridge Distillery Vodka, Breckenridge DistilleryBronzeSoldier Valley Vodka, Patriarch Distillers LLC

Vodka Flavored/InfusedGoldNew Amsterdam Vodka Peach, E & J Gallo WinerySilverEnchanted Rock Peach Vodka, Rebecca Creek DistillerySilverNew Amsterdam Vodka Coconut, E & J Gallo WineryBronzeNew Amsterdam Vodka Citron, E & J Gallo Winery

Vodka OrganicGoldBanner Vodka, Banner Distilling CompanyGoldHumboldt Distillery Organic Vodka, Humboldt Distillery

Gin (Distilled)GoldClear Heart Gin, Cedar Ridge DistilleryGoldRoundhouse GinRoundhouse SpiritsGoldSNO Gin (sugar cane) J&L Distilling COSilverEbb & Flow GinSound Spirits DistillerySilverSilvertip American Dry GinVilya SpiritsSilverNew Amsterdam GinE & J Gallo WineryBronzeFenimore GinCooperstown Distillery

Gin (New Western)SilverHealy’s GinTrailhead SpiritsSilverOld Grove GinBallast Point Brewing and Spirits

Gin (London Dry)GoldWaterloo GinTreaty Oak DistillingBronzeTreeline GinWoods High Mountain Distillery

Gin (Barrel Aged)GoldSpring 44 Old Tom GinSpring 44SilverWaterloo Antique Barrel Reserve RumTreaty Oak DistillingSilverRoundhouse Imperial Aged GinRoundhouse SpiritsBronzeHealy’s Reserve Barrel Adged GinTrailhead SpiritsBronzeOld Grove Barrel Rested GinBallast Point Brewing and Spirits

Gin Flavored/InfusedBronzeGompers GinBend Spirits

Mouta/BanijiuGoldByejoe Redbyejoe USAGoldByejoe Dragon Firebyejoe USA

Rum WhiteSilverTreaty Oak RumTreaty Oak DistillingSilverThree Sheets RumBallast Point Brewing and SpiritsBronzeBayou Rum SilverLouisiana Spirits, LLC

Rum Dark/GoldGoldTreaty Oak Barrel Reserve RumTreaty Oak DistillingSilverThree Sheets Barrel AgedBallast Point Brewing and Spirits

Rum SpicedSilverBayou Spiced RumLouisiana Spirits, LLCSilverForecastle Spiced RumUnion Beverage, LLC

Over-Proof RumBronzeOak RumBarrel House Distilling Co

Tequila Silver/BlancoGoldRepublic Tequila PlataRepublic Tequila/Visionary IdeasGoldSuavecto BlancoBlue Agave ImportersSilverKAH Tequila BlancoWorldwide Beverage Imports, LLCSilverSauza 901Beam Inc.SilverCorazon Blanco


Tequila Silver/Blanco cont.Gemini Spirits and WineBronzeAmbhar PlataAmbhar Global SpiritsBronzeSuerte BlancoSuerte Tequila

Tequila ResposadoGoldKAH Tequila ReposadoWorldwide Beverage Imports, LLCSilverRepublic Tequila ReposadoRepublic Tequila/Visionary IdeaSilverAgave 99 ReposadoWorldwide Beverage Imports, LLCSilverDonkey Piss TequilaLibation Nation, LLCSilverAmbhar ReposadoAmbhar Global SpiritsSilverSuerte ResposadoSuerte TequilaSilverSuavecto ReposadoBlue Agave ImportersSilverCorazon ReposadoGemini Spirits and Wine

Tequila AnejoGoldAgave 99 AnejoWorldwide Beverage Imports, LLCGoldHornitos Black BarrelBeam Inc.GoldCorazon ReposadoGemini Spirits and WineGoldSuerte AnejoSuerte TequilaSilverKAH Tequila AnejoWorldwide Beverage Imports, LLCSilverAmbhar AnejoAmbhar Global SpiritsSilverSuavecto AnejoBlue Agave ImportersBronzeRepublic Tequila AnejoRepublic Tequila/Visionary Idea

CachacaGoldPirassununga Cachaca 51Gemini Spirits and Wine

Straight BourbonGoldCorner Creek Reserve Bourbon WhiskeyCorner Creek Distillery COGoldFour Roses Yellow Label BourbonFour Roses DistillerySilverReserve BourbonCedar Ridge DistillerySilverTown Branch BourbonAlltech’s Lexington Brewery & DistillerySilverMedley Bros. Heritage CollectionCharles Medley DistillingBronzePeg Leg Porker Tennessee Straight Bourbon WhiskeyPeg Leg Porker Spirits, LLCBronzeColorado Gold Straight Bourbon WhiskeyColorado Gold Distillery

Small Batch Bourbon 10yrs. & YoungerGoldSoldier Valley Bourbon Patriarch Distillers LLCGoldFour Roses Small Batch BourbonFour Roses DistillerySilverIowa Bourbon WhiskeyCedar Ridge DistillerySilverRedhanded Bourbon WhiskeyTreaty Oak DistillingSilverBreckenridge BourbonBreckenridge DistillerySilverWyoming Whiskey Small Batch BourbonWyoming Whiskey, IncSilverKnob CreekBeam, Inc./ Knob CreekSilverDevil’s Share Bourbon WhiskeyBallast Point Brewing and SpiritsBronzeLewis Redmond Carolina BourbonDark Corner Distillery

Single Barrel American Whiskey 10yrs. & YoungerGoldFour Roses Single Barrel BourbonFour Roses DistillerySilverKnob Creek Single BarrelBeam, Inc./ Knob Creek

American Straight Rye WhiskeyGoldKnob Creek RyeBeam, Inc./ Knob CreekSilverRyemageddonCorsair Distillery

Flavored Rye WhiskeySilverSortilege 3 Year Liquer- Canadian RyeSidney Frank Importing

American Craft WhiskeyGoldPearse Lyons ReserveAlltech’s Lexington Brewery & DistillerySilverJim Beam Signature Craft 12 yearsJim BeamSilverDevil’s Share Single Malt WhiskeyBallast Point Brewing and Spirits

Corn WhiskeyGoldColorado’s’ Own Corn WhiskeyColorado Gold DistilleryBronzeMoonshine Corn WhiskeyDark Corner Distillery

Non-Aged WhiskeyGoldLouisiana Lightning Clear Sour Mash WhiskeyLouisiana LightningGoldKentucky Black DogMB Roland DistilleryBronzeDevil’s Share MoonshineBallast Point Brewing and Spirits

Blended Irish WhiskeySilverKilbeggan Irish WhiskeyJim Beam

Denver International Spirits Competition Results 2014


Single Malt Irish WhiskeyGoldConnemara Peated Single MaltJim BeamSilverTyrconnell Single MaltJim BeamBronzeGreenore Single GrainJim Beam

Flavored WhiskeyGoldColorado Honey WhiskeyHoney House DistillerySilverKnob Creek Smoked MapleBeam, Inc./ Knob CreekBronzeFeisty Cinnamon Flavored WhiskeyFeisty Spirits

Distiller’s Single Malt ScotchGoldLaphroaig 10 Year OldBeam, Inc/ Laphroaig ScotchGoldLaphroaig 18 Year OldBeam, Inc/ Laphroaig ScotchSilverLaphroaig 10 Year Old Cask StrengthBeam, Inc/ Laphroaig ScotchSilverLaphroaig Quarter CaskBeam, Inc/ Laphroaig Scotch

American Grape BrandyGoldE&J Brandy VSE & J Gallo WineryGoldE&J Brandy VSOPE & J Gallo WineryGoldE&J Brandy XOE & J Gallo Winery

Flavored BrandySilverBarenjager Honey & PearSidney Frank Importing CompanyAbsintheGoldSuperior Absinthe VerteVilya SpiritsBronzeSuperior Absinthe BlancheVilya Spirits

Chocolate LiqueurGoldDepth Cacao LiqueurSound Spirits Distillery

Coffee LiqueurGoldCorretto Coffee LiqueurRoundhouse Spirits

Fruit LiqueurGoldGran Gala Orange LiqueurGemini Spirits and WineGoldBerentzen Apple LiqueurBerentzen USASilverWild Huckleberry LiqueurVilya Spirits

Herbal/Botanicals LiqueurSilverBreckenridge BittersBreckenridge Distillery

Nut LiqueurGoldRivulet Artisan Pecan LiqueurC88 Holdings LLC

Other LiqueursGoldSpiritopia Ginger LiqueurOregon Ryegrass SpiritsSilverPumpkin KingRoundhouse Spirits

Pre-Mixed Cocktails max of 20% ABVSilverPre-mixed MargaritaLaughing Glass Cocktails

Other Miscellaneous SpiritsBronzeKentucky Pink LemonadeMB Roland Distillery

Grain MoonshineGoldMoonshine GrainB & E Distillery

Sugar ShineSilverStills Crossroads Alabama ShineHigh Ridge SpiritsBronzeDevil John MoonshineBarrel House Distilling Co

Specialty Cocktail MixersSilverWalter Caesar MixBrutus Beverages, IncSilverBloody Mary MixBallast Point Brewing and Spirits


PASSIONS & PORTRAITS : Pêche


Top New New Orleans Restaurant For Seafood Lovers Story and Photos by Christopher J. Davies

New Orleans is all about Seafood served up Creole Style, Cajun or French Traditional. So to a seafood lover, NOLA is pure paradise. And the majority of top restaurants serve raw Oysters, Gulf Shrimp, Gumbo and boiled or fried foods.

Recently, our editors visited several new and long established restaurants specializing in Seafood. Many were very good, but, we really enjoyed meeting a young and extremely passionate Ryan Prewitt, chef partner at the highly acclaimed Pêche Seafood Grill. He has a unique backstory and an unconventional (for cooking seafood) use of “live fire” cooking to embed savory flavors in freshly caught Gulf seafood. So Chef Prewitt is putting his twist on the New Orleans culinary scene by introducing original cookery that rivals historic turning points in New Orleans culinary play book, alla Emeril Legasse and Paul Prudhome.

Pêche Seafood Grill is located in a big space at the corner of Magazine and Julia Streets in New Orleans’ hip Warehouse District. The neighborhood is also referred to as the “Arts District” as it is home to numerous art galleries and fine dining establishments. When we visited in February the neighborhood was undergoing major road construction. “The city has a 10-year plan for this neighborhood. It is one of the denser populated areas in NOLA,” said Chef/Partner Ryan Prewitt.

Chef Prewitt is from Memphis but started getting an interest in food in San Francisco where he first worked for the Farmers Market and began cooking at restaurants. He worked for the Donald Link Group for eight years, climbing his way up to Chef de Cuisine at Herbsaint, the legendary New Orleans Cajun Bistro.

Prewitt has visited Uruguay to study their unique method for cooking meats on a Parrilla, which uses hot embers from logs as the heat source. He has added a hearth oven to Pêche’s open kitchen employing a host of live fire cooking techniques for fish. This embodies an incredible amount of flavor into the dishes.

Prewitt’s focus is gulf seafood using live fire cooking techniques presenting the foods in a casual way. Pêche’s mission: Shine light on gulf seafood and be the best!

• p ê c h e •


PASSIONS & PORTRAITS : Pêche

(L to R) View of St. Peter’s Basilica from the Vatican Gardens, Liberty Bell replica,St. Peter’s Basilica Clock, Circa 1786 (At the top of the facade of St. Peter’s Basilica, left side, above the Arch of the Bells), Vatican guest tower.


Chef Prewitt is encouraging local fisherman to bring him fish that they normally don’t catch. “Octopus live in the gulf, but no one is using it.” Says Prewitt.

He recently partnered with a graphic designer who loves to spear fish, and especially enjoys sportfishing for Cobia. Cobia migrate to the Gulf of Mexico in the winter. The fish is meaty, steaky, meltingly tender and juicy. When available, fish like Cobia are added to Pêche’s daily specials.

Recommended Dishes:

We tried the restaurants signature dish Redfish with Salsa Verde (Mint, Cilantro, Garlic & Olive Oil), which was cooked perfectly and was packed with complex flavors.

Royal Red Shrimp with spicy Cajun seasoning was savory. Gumbo-was full of rich, deep layers of flavor Raw Oysters paired with Chablis—a classic, addictive combination

Wine List Observations:

Wines are predominantly old-world They have 14 wines by the glass They have a great selection of Pink wines (dry rose)

Pêche Seafood Grill

800 Magazine St.


Tel: (504) 522-1744

http://www.pecherestaurant.com/


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Shown on the cover, Sebastian Zuccardi of Familia Zuccardi poolside at the Grand Hyatt Aspen, Colorado.


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v intners , the f ine wines they craf t and the r ich hi s tor ies that only few ever know.

wine country international (r) magazine 2014/1

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