Tony Abou-Ganim, Steve Olson, Patricia Richards, Francesco Lafranconi
When wine and spirits consultant Steve Olson took the stage at Friday’s ‘Cocktails and Cuisine’ event at Wynn’s Encore, I knew we were in trouble. The spunky, aptly-named ‘wine geek’ announced from the stage that we’d be having six cocktails during the two hours of the presentation. Ouch. As his sidekick, and master mixologist in his own right, Tony Abou-Ganim moved from guest to guest, pouring an intoxicating Latin drink into empty glasses, I was glad I had downed a large breakfast.
During the event, Tony and Steve, along with fellow mixologists Francesco Lafranconi and the Wynn’s Patricia Richards, demonstrated how to make a number of cocktails. Guests were able to mingle and interact with the masters as they poured, muddled, and mixed at their own ‘mixing tables’, with each drink paired up with fabulously decadent small bites created by chef James Benson.
Six cocktails? Two hours? We were all good friends after that! Remember – ‘We’re not drinking, we’re learning!’
Posted by Jennifer Heigl
The Daily Blender staff had such a great time at the 2008 New York Wine & Food Festival that we just couldn’t wait to get ourselves to the 2009 Vegas Uncork’d event!
Kicking off this Thursday with a champagne toast hosted by Bon Appetit’s Editor-in-Chief Barbara Fairchild and Las Vegas Mayor Oscar Goodman, the Vegas Uncork’d show looks to be a blast!
Follow our live coverage of the weekend’s events here at Dailyblender.com and via our Twitter feed. We’re even introducing a new Las Vegas Daily Blender correspondent! Could it get anymore exciting!?
Some of the events we’re attending include:
Thursday’s after-hours cocktail reception at the Caesar’s Palace PURE nightclub, benefiting Three Square, southern Nevada’s only food bank, featuring chefs Cat Cora, recent James Beard Award winner Paul Barolotta, Rick Moonen, and Kerry Simon.
Cocktails & Cuisine at the Wynn, hosted by Bon Appetit’s Wine & Spirits Consultant, Steven Olson, and celebrity mixologist, Tony Abou-Ganim.
The Grand Tasting at Caesar’s Palace featuring 150 top chefs and spirit mavens!
And, perhaps the big event we’re most looking forward to - the Celebrity Chef Blackjack Tournament, at the Wynn’s Encore! Hosted by actor Kyle MacLachlan, the players list includes a number of our favorite celebrity chefs – Tom Colicchio, Daniel Boulud, Rick Moonen, Bobby Flay, Carla Pelligrino, François Payard, and Joël Robuchon, among many others.
Bon Appetit’s BA Foodist Andrew Knowlton, who’ll also be attending this weekend’s events, chimed in earlier this week with his favorite Uncork’d picks as well.
Get your horses ready! Today’s Kentucky Derby looks to be like a fun one, despite all the recent drug-related controversy. Can’t make it for this year’s Run for the Roses? We’ve wrangled some of our favorite Kentucky Derby recipe links for your at-home entertaining!
Not sure how to decorate the place for a horse race? About.com has a few suggestions for throwing the best Kentucky Derby party!
To characterize the mood as sober would be slightly inappropriate, yet the peculiar listlessness during the second leg of the Terroirs et Signatures de Bourgogne trade tasting seemed only partially due to the late April showers and the evident jet lag that plagued several of the winemakers.
The new year hasn’t afforded much optimism for the wine industry – aligning in trend with other luxury markets, art, retail and real estate – while predicting a longer timeline for rectification. Late last month importers and investors where in Bordeaux for the campagne primeur, sampling the wines of the 2008 vintage, and negotiating the prices of en primeur, or wine futures.
However, the usual participants, those who extravagantly ran up wine futures in the decadent ‘80’s – hint: two parts, the first part containing “Wal”, but certainly not Wal-Mart – were noticeably absent this year, wearing their Ferragamo belts two notches tighter these days, their purchasing power stifled by the lagging economy.
The atrophy of demand and objections to honor astronomical prices – a case (12-bottles) of Château-Lafite Rothschild, a first-growth Bordeaux, went for £2,800 on the futures market in 2007 (this was down from a titanic year in 2005 when a case went for £4,000) – has left winemakers, merchants and farmers reason for critical concern. Prices need to come down if their market is to survive. But it hasn’t, at least not yet, especially for Bordeaux and Burgundy, the king and queen of the wine world.
If value is conditional on quality, the logic would be for price to maintain proportionality to the integrity of the product, but those wheels fell off decades ago. While we can debate quality from vintage to vintage there seems to be no arguing the inflating price tag.
In New York City, wine directors and sommeliers have been cribbing notes from David Copperfield, trying to make product disappear. Two-for-ones, half-priced, reduced priced, 15%, 20%, 25% discounts. One establishment has even opened up to the conditions of a Lower East Side flea market allowing diners to haggle with the sommelier on wine purchases.
This anxiety to sell wine, present in both the restaurant and retail industry, would perceptibly commandeer an alteration in business strategy on behalf of Bordeaux and Burgundy winemakers, but in reality there has been only a fragmental budge, seemingly a consolation offering as opposed to an economic overhaul.
In the meantime, casual drinkers and value conscious wine aficionados can take advantage of crumbling prices on the lower end of the market, particularly from burgeoning venues such as Argentina, Bierzo (Sp.), Mercurey (Burgundy, Fr), and Austria and sample reasonably priced wines form a series of new bio conscious winemakers.
Note: to the bottle of 1962 Chateau Cheval Blanc resting quietly in the basement of the 21 Club, I’m still waiting patiently on my Wal-Mart stocks to spike.
Local Oregon winery Chateau St. Michelle announced the release of their digital sommelier software this week. The programs, designed for wine connoisseurs at every level from novice to expert, offer suggestions for wine and food pairings as well as a database feature that allows users to keep track of their wine cellar stock. The program is also accessible via your mobile phone.
‘Chateau Ste. Michelle has been extremely committed to enhancing our customers’ enjoyment and discovery of wine through our extensive touring and tasting program here at our Woodinville Chateau for over three decades,’ says Jan Barnes, Marketing Director for Chateau Ste. Michelle. ‘These new digital applications will allow us to also inspire our online visitors by giving them tools to expand their wine and food experience in their own environment in such an accessible way.’
You can download/login to the free My Chateau programs here! If you get a chance to try them out, certainly let us know what you think!
It was in December when Chef Seamus Mullen and Sommelier Roger Kugler (of Suba Restaurant and Boqueria) edged out the adroit competition (wd-50 and Michy’s were among the top seeds) at the Copa Jerez food pairing semi-finals. Last week the duo was in Jerez, Spain, representing the US in this international competition that featured talents from Belgium, Germany, Spain and England.
But unlike the ubiquitous food and wine pairing competitions, the secret ingredient at this gala was Vino de Jerez, otherwise known as sherry, the under prescribed and far more often misunderstood fortified wine that hails from the albariza soils of the southern Mediterranean town.
Sherry, diagnosed as a grandma’s elixir or represented by a cob web encased bottle at the back of the cabinet, recently, has achieved new found appreciation among educated imbibers and wine critics.
With styles ranging from dry and pale to nutty and rich to full and creamy, versatility is sherry’s trademark characteristic.
This characteristic is why press and critics flocked to Jerez for the Final Internacional 3ª Copa de Jerez. Among the table of judges was Juli Soler, the sommelier of the renowned El Bulli in Catalonia.
Each team had to present three courses with pairings, with judgment on food, presentation, selection and explanation.
As expected – as witnessed with the semi-finals in December – competition ran fierce and unfortunately for Mullen and Kugler, the team from Holland was chosen “Best Overall”.
However, Kugler did pick up the award for “Best Sommelier”, a masterful achievement considering the Spanish competition.
Chef Mullen’s and Sommelier Kugler’s final menu.
Sardina Ahumada y Ajo Blanco ~ dish
González-Byass “Tío Pepe” Fino ~ wine
According to MSNBC, bartenders and liquor companies are seeing a resurgence in comforting ‘heritage-style’ cocktails, thanks to this continuing recession. Old-school concoctions, like the Sidecar, Old Fashioned, and the classic Manhattan, are taking over bars across the nation. Julian Cohen, head of the consumer insights team at Fortune Brands Inc’s beverage division, says mixers from the past are more heavily flavored, utilizing sweeter liquors like bourbon and cognac.
“You’re seeing a lot of darker flavors — honeys, blackberries and raspberries, versus things like pomegranate and papaya,” Cohen said. “When times are tough we want to go to things that are comfortable … that are part of our history.”
The article goes on to discuss just how the recession is hurting even our fun-loving ways, noting that many consumers have cut back on their bar spending, preferring instead to indulge at home. While hammering bar and restaurant profits, the slow economy certainly hasn’t stopped the alcohol industry, with Pernod, the #2 drinks group, expecting double-digit annual profit growth, and Brown-Forman Corp, maker of Jack Daniel’s whiskey and Finlandia vodka, posting better-than-expected profit for 2008.
Say Champagne, think celebration. The two have become quite synonymous since Dom Perignon accidentally stumbled upon the recipe in the Abbey cellars during the 17th century (and to think the French monk initially sought to rid his wine of effervescence in which he considered a flaw.)
Four centuries later the world still prizes the tickle of bubbly. And as the anticipation for grandest party of the year peaks, the revelers stock up on the tipple of choice for the occasion… sparkling wine.
Wait. Sparkling wine? Don’t you mean…
The reason for my refrain of using the term Champagne comes two fold:
1. To present an accurate statement.
2. To avoid any lawsuit the CIVC (Comité Interprofessionel du Vin de Champagne) may charge me for misrepresentation.
I jest on my second reason, but only slightly. The CIVC has gone through tremendous length and litigation to preserve the integrity of their wine. But preservation might have come at a cost. For those unfamiliar with Champagne, choosing between Champagne (wines strictly from the designated region that comply with AOC classifications) and other sparkling wines (wines from a variety of regions that utilize different types of methods) may come down simply to the price tag.
The Financial Times reports that Champagne sales have declined by 5% in the US over the course of nine months, leaving producers with the hope that sales increase during holidays.
Unfortunately, their hopes might be thwarted by Champagne alternatives.
In the US, Cava (a Spanish sparkling wine of Macabeo, Parellada, Xarel·lo an Chardonnay created in the same method as Champagne) has taken over sparkling wine sales in attribute to its quality and price point. Cava, produced throughout eastern Spain (though primarily in the Penedes region), is often a fraction of the price of Champagne making it a more desirable buy.
And for those who are looking to drink immediately, sparkling wine is seldom left to age, benefiting frugal purchases, which comes as a contrary to the usual outline of purchasing still wines.
Other sparklers that can be equally as enjoyable and economical include sparkling Prosecco or Asti wines (Italian), German Sekt, and California sparkling wines (many investments come from French houses).
If you must stay in France, remember there are several regions outside Champagne that make quality sparklers without the hefty price tags. Vouvray, located in the Loire Valley, crafts quite drinkable wines from Chenin blanc, while Blanquette de Limoux from Languedoc in southwestern France, applies noble craftsmanship using Mauzac, Chenin blanc and Chardonnay.
This is in no way to dissuade you from a vintage Veuve Cliquot La Grande Dame or Perrier-Joet Fleur de Champagne – especially if someone else is pouring it – these remain remarkable wines, yet what is truly more remarkable, and completely possible to find, is a wine in which quality rationally aligns to price.
Hurray! Holiday parties are upon us! Thinking about what you’ll do for your holiday event? According to MSN’s Delish, this year’s hottest cocktail party trends are local and organic! From organic alcohols to fresh produce and free-range meats, serving your guests with the best of the best is always a recipe for smashing success!
“People are very anxious for parties to be less expensive, organic, and generally green,” Karen Dalzell, an event producer in New York, observed. “Comfort is also big. A lot of our events have started to be warmer, fuzzier, with comfort foods and fewer small bites.”
More tips for your holiday party:
When serving alcohol, particularly the hard stuff, make sure to provide plenty of bites and munchies for your guests. Raucous parties can only get worse with alcohol overload.
You don’t have to go crazy with the hors d’oevres! Think comfort! Stick with the basics! Guests love fresh prawn cocktail, a pleasant baked brie and sliced baguette, or even a crudites platter with dip. Just please – blanch the vegetables. For dessert? Holiday brownies or petit fours are always a hit.
Throw a ‘green’ get-together. Utilize reusable plates and utensils that can easily be washed afterward. If you have to go disposable, be sure to buy recycled or biodegradable products! We love Stalk Market!
Do you really need another candle? Suggest your guests bring canned food or children’s toys for donation to local shelters.
Wading in fantastic burgundy tinted spas under colossal bottles of Beaujolais, the celebration was in style of which only Japanese wine buffs could pull off, as they inaugurated the coming of Beaujolais Nouveau.
A young and vibrant wine, it’s France’s early gift to the world and the first wine released from this year’s harvest.
While the rest of the world plays catch up with Japan – who had the advantage of beginning the new day – it wouldn’t be curious to find wine drinkers purple toothed by lunchtime.
In their defense, the wine meant is to be drunk immediately, as most of this vintage will begin to decline after Christmas.
Produced from Gamay Noir à Jus Blanc, known otherwise as Gamay, in the region of Beaujolais, the wine is zesty and youthful, with spiked fruitiness benefiting from carbonic maceration.
Released every third Thursday of November, the wine has gained a following around the world, particularly in France where festivities will occupy the streets. In the US the wine is purchased at bargain prices ($9-$12) and has become somewhat of a Thanksgiving tradition.
Although the wine has its detractors and flaws, over the next couple of months an estimated 65 million bottles will be consumed. A good percentage of that will occur today. (I’ve begun my share.)
However, with a steady loss in profits since 2004, and the culmination of a bad harvest – the worst since 1975 – and a hard hit economy, many winemakers are validated in their apprehensions.
“Despite low yields due to bad weather this year, we didn’t change the Beaujolais Nouveau’s price much because we know it’s hard for our customers in times of crisis,” said Nicolas Pasqua, manager of Ma Bourgogne, a Paris restaurant specializing in Beaujolais and Bourgogne wine, near the Champs-Elysees.
But for today at least, most of the worry will be left for tomorrow as the world raises their glasses and celebrates because “Le Beaujolais nouveau est arrivé!”
To characterize the mood as sober would be slightly inappropriate, yet the peculiar listlessness during the second leg of the 
