The Cambridge Dictionary defines the word "icon" as: "relating to or characteristic of a famous person or thing that represents something of importance." While we're accustomed to hearing this word used to refer to a person, what exactly does "icon" mean when used to refer to a wine?Much like Joan Rivers was a true comedic icon, the term refers to something that is original, exceptional and enduring with a proven track record and standard of excellence to which others rightly aspire. In wine, excellence is dictated by many factors including vineyard location, soil type, grape variety, climate, viticultural practices, winemaking techniques, and how these factors come together to consistently produce an excellent product year after year even in the face of adverse conditions. Recently I had the distinct pleasure of meeting Enrique Tirado, Winemaker of one of Chile's true icon wines, Don Melchor Cabernet Sauvignon.
In 1883 Don Melchor Concha y Toro planted the first noble vines he and his wife brought back from Bordeaux in the Maipo Valley at the foot of the Andes mountains. This planting laid the ground for what would later become Concha y Toro which, after decades of growth and expansion, became the world's first winery to have its shares traded on the New York Stock Exchange. Today it is a global brand whose distribution extends to 125 countries around the globe. In remembrance of its founder's entrepreneurial spirit, Concha y Toro created Don Melchor in 1987, a wine which paved the way for a new era in Chilean wine, proving the country could in fact produce some serious, world class wine.
Enrique Tirado joined the Don Melchor team in 1997 and, after proving his winemaking acumen and demonstrating his tireless dedication to research of different terroirs, was appointed as the wine's sole winemaker in 1999. According to Tirado, "Don Melchor's style captures the complexity and finesse expressed through the perfect balance of the stony Puente Alto soil, the Andean breeze, the generous Maipo Valley climate and the thirty years vines have taken to produce their best grapes." His enduring passion for the Puente Alto terroir was evident during a recent trade tasting at Miami's Capital Grille. During the tasting we were able to sample all the Don Melchor vineyard parcels allocated to this storied wine. The vineyard is divided into seven parcels of which six are planted to Cabernet Sauvignon and one is planted to Cabernet Franc. Sampling each individual parcel and noting the distinct differences of each proved to be a wonderful lesson in the art of blending; Parcel 1 demonstrated expressive notes of black fruit and sweet tannins; Parcel 4 had wonderful acid and tannin structure accompanied by ripe red fruit; and Parcel 7, the sole Cabernet Franc parcel, was characterized by the variety's hallmark notes of black tea, earth and candied violet. It quickly became obvious how selecting the right proportion of each parcel could prove to be a daunting, yet rewarding task.
After sampling the parcels, Tirado got to his specialty: blending! First, he created a blend which represented each parcels' percentage of the 127 hectare Don Melchor vineyard. For example if Parcel 1 was 22% of the entire vineyard, the wine from that parcel comprised 22% of the blend. Based on this approach, our group generally concurred Blend #1 was very expressive with plenty of ripe fruit character, however, lacked structure and acidity. To remedy this, Tirado asked us (yes, us!) which parcels we would add more or less of to improve the blend. With some guidance from him, we examined the parcels and decided to add more of Parcel 4, raising it from 17% to 30% of the blend, as well as decrease the amount of Parcel 5, taking it from 20% to 8%. This blend, creatively dubbed Blend #2, had more acidity and tannin however the wine was not balanced. We all agreed it would probably benefit from additional time in the bottle although it would not quite fix everything that was wrong with it. Tirado made a very valuable point that if a wine's tannins are out of balance when it is made, no amount of cellar age will fix it. As a group effort, I think we actually did pretty darn good and as it opened up in the glass, most of us actually preferred Blend #2 to Blend #1.After our blending tutorial, we were rewarded with a glass of 2010 Don Melchor, a blend of 97% Cabernet Sauvignon and 3% Cabernet Franc (we were not privy to the parcel percentage breakdown) aged for 15 months in French oak barrels (76% new, 24% second use). The 2010 vintage was characterized by lower than normal temperatures which delayed the onset of harvest so the grapes could adequately ripen. The result is a full-bodied wine with an intense, ruby red color and expressive aromas of red and black fruit, graphite and earth. On the palate, mouth-filling flavors of pomegranate, plum, cocoa and hoisin are seamlessly integrated and accompanied by elegant tannins and a fresh acidity making this wine perfectly enjoyable now, yet it will definitely benefit from years in the cellar. Critical acclaim and accolades for this icon wine are indeed plentiful with six vintages of the Don Melchor Cabernet Sauvignon ranking among Wine Spectator's Top 100 Wines of the Year; the publication also awarded the 2010 vintage 95 points.
We enjoyed our assortment of wines with a delicious lunch consisting of a flavorful Steak Tartare with Truffle Deviled Egg followed by a melt in your mouth Filet Mignon (perfectly cooked medium-rare) accompanied by au gratin potatoes and roasted green beans and garlic. Needless to say the Don Melchor Cabernet Sauvignon made a perfect pairing for the filet and was a delightful conclusion to a very informative and enjoyable tasting.For information on purchasing the 2010 Concha y Toro Don Melchor Cabernet Sauvignon ($99) please click here to visit the Wine Atelier.Cheers,
The Cambridge Dictionary defines the word “icon” as: “relating to or characteristic of a famous person or thing that represents something of importance.” While we’re accustomed to hearing this word used to refer to a person, what exactly does “icon” mean when used to refer to a wine? Much like Joan Rivers was a true comedic icon, the term refers... Read More
The post Wine of the Week: Chile’s Iconic Don Melchor Cabernet Sauvignon & Winemaker Enrique Tirado appeared first on The Glamorous Gourmet.
The Cambridge Dictionary defines the word “icon” as: “relating to or characteristic of a famous person or thing that represents something of importance.” While we’re accustomed to hearing this word used to refer to a person, what exactly does “icon” mean when used to refer to a wine?
Much like Joan Rivers was a true comedic icon, the term refers to something that is original, exceptional and enduring with a proven track record and standard of excellence to which others rightly aspire. In wine, excellence is dictated by many factors including vineyard location, soil type, grape variety, climate, viticultural practices, winemaking techniques, and how these factors come together to consistently produce an excellent product year after year even in the face of adverse conditions. Recently I had the distinct pleasure of meeting Enrique Tirado, Winemaker of one of Chile’s true icon wines, Don Melchor Cabernet Sauvignon.
In 1883 Don Melchor Concha y Toro planted the first noble vines he and his wife brought back from Bordeaux in the Maipo Valley at the foot of the Andes mountains. This planting laid the ground for what would later become Concha y Toro which, after decades of growth and expansion, became the world’s first winery to have its shares traded on the New York Stock Exchange. Today it is a global brand whose distribution extends to 125 countries around the globe. In remembrance of its founder’s entrepreneurial spirit, Concha y Toro created Don Melchor in 1987, a wine which paved the way for a new era in Chilean wine, proving the country could in fact produce some serious, world class wine.
Enrique Tirado joined the Don Melchor team in 1997 and, after proving his winemaking acumen and demonstrating his tireless dedication to research of different terroirs, was appointed as the wine’s sole winemaker in 1999. According to Tirado, “Don Melchor’s style captures the complexity and finesse expressed through the perfect balance of the stony Puente Alto soil, the Andean breeze, the generous Maipo Valley climate and the thirty years vines have taken to produce their best grapes.” His enduring passion for the Puente Alto terroir was evident during a recent trade tasting at Miami’s Capital Grille. During the tasting we were able to sample all the Don Melchor vineyard parcels allocated to this storied wine. The vineyard is divided into seven parcels of which six are planted to Cabernet Sauvignon and one is planted to Cabernet Franc. Sampling each individual parcel and noting the distinct differences of each proved to be a wonderful lesson in the art of blending; Parcel 1 demonstrated expressive notes of black fruit and sweet tannins; Parcel 4 had wonderful acid and tannin structure accompanied by ripe red fruit; and Parcel 7, the sole Cabernet Franc parcel, was characterized by the variety’s hallmark notes of black tea, earth and candied violet. It quickly became obvious how selecting the right proportion of each parcel could prove to be a daunting, yet rewarding task.
After sampling the parcels, Tirado got to his specialty: blending! First, he created a blend which represented each parcels’ percentage of the 127 hectare Don Melchor vineyard. For example if Parcel 1 was 22% of the entire vineyard, the wine from that parcel comprised 22% of the blend. Based on this approach, our group generally concurred Blend #1 was very expressive with plenty of ripe fruit character, however, lacked structure and acidity. To remedy this, Tirado asked us (yes, us!) which parcels we would add more or less of to improve the blend. With some guidance from him, we examined the parcels and decided to add more of Parcel 4, raising it from 17% to 30% of the blend, as well as decrease the amount of Parcel 5, taking it from 20% to 8%. This blend, creatively dubbed Blend #2, had more acidity and tannin however the wine was not balanced. We all agreed it would probably benefit from additional time in the bottle although it would not quite fix everything that was wrong with it. Tirado made a very valuable point that if a wine’s tannins are out of balance when it is made, no amount of cellar age will fix it. As a group effort, I think we actually did pretty darn good and as it opened up in the glass, most of us actually preferred Blend #2 to Blend #1.
After our blending tutorial, we were rewarded with a glass of 2010 Don Melchor, a blend of 97% Cabernet Sauvignon and 3% Cabernet Franc (we were not privy to the parcel percentage breakdown) aged for 15 months in French oak barrels (76% new, 24% second use). The 2010 vintage was characterized by lower than normal temperatures which delayed the onset of harvest so the grapes could adequately ripen. The result is a full-bodied wine with an intense, ruby red color and expressive aromas of red and black fruit, graphite and earth. On the palate, mouth-filling flavors of pomegranate, plum, cocoa and hoisin are seamlessly integrated and accompanied by elegant tannins and a fresh acidity making this wine perfectly enjoyable now, yet it will definitely benefit from years in the cellar. Critical acclaim and accolades for this icon wine are indeed plentiful with six vintages of the Don Melchor Cabernet Sauvignon ranking among Wine Spectator’s Top 100 Wines of the Year; the publication also awarded the 2010 vintage 95 points.
We enjoyed our assortment of wines with a delicious lunch consisting of a flavorful Steak Tartare with Truffle Deviled Egg followed by a melt in your mouth Filet Mignon (perfectly cooked medium-rare) accompanied by au gratin potatoes and roasted green beans and garlic. Needless to say the Don Melchor Cabernet Sauvignon made a perfect pairing for the filet and was a delightful conclusion to a very informative and enjoyable tasting.
For information on purchasing the 2010 Concha y Toro Don Melchor Cabernet Sauvignon ($99) please click here to visit the Wine Atelier.
Cheers,
The post Wine of the Week: Chile’s Iconic Don Melchor Cabernet Sauvignon & Winemaker Enrique Tirado appeared first on The Glamorous Gourmet.
We recently kicked off our Glamorous Getaways segment which featured Tampa's new food and wine-centric Epicurean Hotel. This week, we're heading to the newly renovated Inn on Fifth in Naples, Florida, a boutique hotel whose newest incarnation is arguably the gem in the crown of downtown's tony Fifth Avenue.
A recent $20 million renovation and expansion of the Inn on Fifth added the Club Level Suites, located directly across the street from the hotel proper. The new three-story building features 32 beautifully appointed suites, adding an air of exclusivity to an already elegant establishment. The Club Level rooms feature large floor plans ranging from 500 to 1,160 square feet and amenities of the Club Level include a 24-hour Concierge, separate check-in, private rooftop hot tub and sunbathing area. Club Level guests are also treated to complimentary breakfast, snacks and beverages throughout the day, and evening cocktails and appetizers - everything you'd expect from one of our Glamorous Getaways!
In keeping with the luxurious feel of the newly added Club Level Suites, the renovation of the existing hotel was also beautifully executed with a similar attention to detail and commitment to elegance. The contemporary décor features a palate of warm grays, creamy whites, crisp black and bold splashes of red, and guest rooms offer custom furniture and artwork, crown molding, and a variety of views showcasing the Inn's pool, tropical interior courtyard, and fabulous Fifth Avenue. Standard amenities include luxurious French terry bathrobes, in-room refrigerator, iPod alarm clock/docking station, complimentary valet parking and my personal favorite, free Wi-Fi! Formerly a Fifth Avenue bank building this boutique hotel is located in the center of Fifth Avenue and is surrounded by upscale boutiques, antique shops and art galleries and is just a short stroll from the beautiful beaches of the Gulf of Mexico.The Inn on Fifth was recently included as one of just 46 Recommended Hotels in the world to be showcased in the Forbes Travel Guide, and has once again been awarded AAA Four Diamond status. It was also the recipient of a 2014 Certificate of Excellence from TripAdvisor. This prestigious award recognizes businesses that consistently earn top ratings from TripAdvisor travelers.
For the culinarily inclined, there is the addition of a fabulous new restaurant, Avenue5. Taking the place of McCabe's Irish Pub and Cafe on the hotel's ground floor this beautiful new restaurant, designed by world-renowned designer Jeffrey Beers, serves lunch and dinner daily in a distinctively glamorous atmosphere. The décor features an inviting island bar in the restaurant's center that seats 19 while nearby is the Chef's Table which can accommodate up to eight for an exclusive culinary experience created by Executive Chef John Welch (pictured above). Phil McCabe, owner of Avenue5 and the Inn on Fifth and Club Level Suites, comments, "Countless hours of planning and hard work have gone into the design and opening of Avenue5, but it has all paid off." After a recent visit to the hotel, at the invitation of its marketing group, I definitely agree!
Upon arriving I checked into a beautiful second floor suite in the main building with a fabulous view of Fifth Avenue. After the quick two hour drive from Florida's east coast, I had just enough time to change and pop downstairs for dinner at the Chef's Table at Avenue5. The seven course Chef's Table menu, prepared by Chef Welch, a native New Englander who has trained under James Beard Award-winning and Certified Master Chefs, featured creative and inspired dishes beautifully executed and expertly paired with wines from around the globe.Some of my favorite courses and pairings included King Salmon Gravlax, Rock Shrimp, Lemon Grass, Ginger, Asian Greens and Tamarind Vinaigrette paired with the 2011 St. Supery Dollarhide Ranch Vineyard Sauvignon Blanc; the Blue Diamond Shrimp, Florida Corn Two Ways, Cotija Cheese, Ancho Chili Sauce & Cilantro paired with the 2012 Frank Family Carneros Chardonnay; Masami Skirt Steak, Roasted Cauliflower, Salt Cured Potato, Enoki Mushrooms and Gravy paired with the 2009 Numanthia Toro from Spain; and a dessert of Blueberry Potato Cake, Blueberry Caramel, Berries and White Chocolate Mousse paired with Taylor Fladgate 20 yr. Tawny Port. The restaurant's focus plays to Chef's passions which include Maine lobster, Florida's bounty of savory seafood, as well as mouthwatering steaks. The restaurant also features an impressive selection of 300 wines by the glass and by the bottle including American favorites, European classics, and select specialties from South America and Australia. Guests can also enjoy popular craft beers, premium liquors, and signature cocktails such as barrel aged cocktails and herb-based drinks. Avenue5 features deliciously creative food and sophisticated drinks served in an aesthetically appealing "Vintage Glam" ambiance which makes a wonderful addition to the hotel and the Fifth Avenue culinary scene.The next morning, after a leisurely stroll across the street for a cup of coffee at Starbucks (located about a half block away), it was time for a massage at the Spa on Fifth. Located on the third floor of the Inn's main building, this is the only part of the hotel which has yet to be renovated. Its Balinese-inspired, bamboo adorned décor is in stark contrast to the elegant feel of the rest of the hotel but a renovation of the spa is planned for later this year. Despite the décor the 60-minute Signature Massage I received was wonderful and thoroughly relaxing, I look forward to returning to check out the new facility.The Inn on Fifth is another fabulous Florida Glamorous Getaways location. Whether you're looking for a relaxing weekend reading a book at the beach, enjoying a gourmet experience at Avenue5, sunbathing on the rooftop deck of the Club Level Suites, or pampering yourself at the Spa on Fifth, Naples' Inn on Fifth definitely has a little something for everyone.The Inn on Fifth & Club Level Suites 699 5th Avenue South Naples, Florida 34102 Phone: 239.403.7170 www.avenue5naples.comCheers,
We recently kicked off our Glamorous Getaways segment which featured Tampa’s new food and wine-centric Epicurean Hotel. This week, we’re heading to the newly renovated Inn on Fifth in Naples, Florida, a boutique hotel whose newest incarnation is arguably the gem in the crown of downtown’s tony Fifth Avenue. A recent $20 million renovation and expansion of the Inn on... Read More
The post Glamorous Getaways: the Inn on Fifth in Naples, Florida! appeared first on The Glamorous Gourmet.
We recently kicked off our Glamorous Getaways segment which featured Tampa’s new food and wine-centric Epicurean Hotel. This week, we’re heading to the newly renovated Inn on Fifth in Naples, Florida, a boutique hotel whose newest incarnation is arguably the gem in the crown of downtown’s tony Fifth Avenue.
A recent $20 million renovation and expansion of the Inn on Fifth added the Club Level Suites, located directly across the street from the hotel proper. The new three-story building features 32 beautifully appointed suites, adding an air of exclusivity to an already elegant establishment. The Club Level rooms feature large floor plans ranging from 500 to 1,160 square feet and amenities of the Club Level include a 24-hour Concierge, separate check-in, private rooftop hot tub and sunbathing area. Club Level guests are also treated to complimentary breakfast, snacks and beverages throughout the day, and evening cocktails and appetizers – everything you need to set the stage for a Glamorous Getaway!
In keeping with the luxurious feel of the newly added Club Level Suites, the renovation of the existing hotel was also beautifully executed with a similar attention to detail and commitment to elegance. The contemporary décor features a palate of warm grays, creamy whites, crisp black and bold splashes of red, and guest rooms offer custom furniture and artwork, crown molding, and a variety of views showcasing the Inn’s pool, tropical interior courtyard, and fabulous Fifth Avenue. Standard amenities include luxurious French terry bathrobes, in-room refrigerator, iPod alarm clock/docking station, complimentary valet parking and my personal favorite, free Wi-Fi! Formerly a Fifth Avenue bank building this boutique hotel is located in the center of Fifth Avenue and is surrounded by upscale boutiques, antique shops and art galleries and is just a short stroll from the beautiful beaches of the Gulf of Mexico.
The Inn on Fifth was recently included as one of just 46 Recommended Hotels in the world to be showcased in the Forbes Travel Guide, and has once again been awarded AAA Four Diamond status. It was also the recipient of a 2014 Certificate of Excellence from TripAdvisor. This prestigious award recognizes businesses that consistently earn top ratings from TripAdvisor travelers.
For the culinarily inclined, there is the addition of a fabulous new restaurant, Avenue5. Taking the place of McCabe’s Irish Pub and Cafe on the hotel’s ground floor this beautiful new restaurant, designed by world-renowned designer Jeffrey Beers, serves lunch and dinner daily in a distinctively glamorous atmosphere. The décor features an inviting island bar in the restaurant’s center that seats 19 while nearby is the Chef’s Table which can accommodate up to eight for an exclusive culinary experience created by Executive Chef John Welch (pictured above). Phil McCabe, owner of Avenue5 and the Inn on Fifth and Club Level Suites, comments, “Countless hours of planning and hard work have gone into the design and opening of Avenue5, but it has all paid off.” After a recent visit to the hotel, at the invitation of its marketing group, I definitely agree!
Upon arriving I checked into a beautiful second floor suite in the main building with a fabulous view of Fifth Avenue. After the quick two hour drive from Florida’s east coast, I had just enough time to change and pop downstairs for dinner at the Chef’s Table at Avenue5. The seven course Chef’s Table menu, prepared by Chef Welch, a native New Englander who has trained under James Beard Award-winning and Certified Master Chefs, featured creative and inspired dishes beautifully executed and expertly paired with wines from around the globe.
Some of my favorite courses and pairings included King Salmon Gravlax, Rock Shrimp, Lemon Grass, Ginger, Asian Greens and Tamarind Vinaigrette paired with the 2011 St. Supery Dollarhide Ranch Vineyard Sauvignon Blanc; the Blue Diamond Shrimp, Florida Corn Two Ways, Cotija Cheese, Ancho Chili Sauce & Cilantro paired with the 2012 Frank Family Carneros Chardonnay; Masami Skirt Steak, Roasted Cauliflower, Salt Cured Potato, Enoki Mushrooms and Gravy paired with the 2009 Numanthia Toro from Spain; and a dessert of Blueberry Potato Cake, Blueberry Caramel, Berries and White Chocolate Mousse paired with Taylor Fladgate 20 yr. Tawny Port. The restaurant’s focus plays to Chef’s passions which include Maine lobster, Florida’s bounty of savory seafood, as well as mouthwatering steaks. The restaurant also features an impressive selection of 300 wines by the glass and by the bottle including American favorites, European classics, and select specialties from South America and Australia. Guests can also enjoy popular craft beers, premium liquors, and signature cocktails such as barrel aged cocktails and herb-based drinks. Avenue5 features deliciously creative food and sophisticated drinks served in an aesthetically appealing “Vintage Glam” ambiance which makes a wonderful addition to the hotel and the Fifth Avenue culinary scene.
The next morning, after a leisurely stroll across the street for a cup of coffee at Starbucks (located about a half block away), it was time for a massage at the Spa on Fifth. Located on the third floor of the Inn’s main building, this is the only part of the hotel which has yet to be renovated. Its Balinese-inspired, bamboo adorned décor is in stark contrast to the elegant feel of the rest of the hotel but a renovation of the spa is planned for later this year. Despite the décor the 60-minute Signature Massage I received was wonderful and thoroughly relaxing, I look forward to returning to check out the new facility.
The Inn on Fifth is another fabulous Florida Glamorous Getaway location. Whether you’re looking for a relaxing weekend reading a book at the beach, enjoying a gourmet experience at Avenue5, sunbathing on the rooftop deck of the Club Level Suites, or pampering yourself at the Spa on Fifth, Naples’ Inn on Fifth definitely has a little something for everyone.
The Inn on Fifth & Club Level Suites
699 5th Avenue South
Naples, Florida 34102
Phone: 239.403.7170
www.avenue5naples.com
Cheers,
The post Glamorous Getaways: the Inn on Fifth & Club Level Suites – Naples, Florida! appeared first on The Glamorous Gourmet.
Labor Day has come and gone and those lazy Summer days have magically transformed into the countdown to Christmas! In many parts of the country the arrival of Fall is heralded by the changing of the leaves and a refreshing dip in the temperature. Here in sunny South Florida, however, the change of season is not as discernible. For all... Read More
The post 5 Fabulous Things To Do This Fall! appeared first on The Glamorous Gourmet.
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