The countdown to the 11th Annual Boca Bacchanal is in full swing and as Honorary Chair this year along with my husband Steve, I'm very excited to give you the scoop on what is sure to be a fabulous weekend of revelry! This year's Bacchanal will take place March 22nd-24th and will feature a total of eight events over the course of three days with the proceeds benefiting a very good cause: the Heritage Education and Historic Preservation programs of the Boca Raton Historical Society & Museum (for more information, please click here). We've also made some exciting changes to the format this year so read on for all the details!
The highlight of the Boca Bacchanal every year is, of course, our fabulous lineup of Vintners and Chefs who hail from award winning restaurants and heralded vineyards from around the globe! Our fabulous Vintners this year (pictured above) include: Count Patrick d'Aulan, Alta Vista Winery, Argentina; Luciano Castiello, Castello Banfi and Vigne Regali, Tuscany, Italy; Thierry Roset, Champagne Charles Heidsieck, Reims, France; Cynthia Lohr, J. Lohr Vineyards & Wines, San Jose, California; René Schlatter, Merryvale Vineyards, Napa Valley, California; and Christopher W. Silva, St. Francis Winery & Vineyards, Sonoma Valley, California.
We are also very excited about our amazing chefs (pictured above): Eric DiStefano of Geronimo in Santa Fe, New Mexico; Peng Looi of August Moon Chinese Bistro and Asiatique Restaurant in Louisville, Kentucky; Paula DaSilva from 1500º - Eden Roc Resort in Miami Beach, Florida; Chris Ponte, of Cafe Ponte in Clearwater, Florida; Piero Premoli of Pricci in Atlanta, Georgia; Christopher Prosperi of Metro Bis in Simsbury, Connecticut; and Michelle Weaver of Charleston Grill in Charleston, South Carolina.There are many opportunities to experience the wines and cuisine of our Vintners and Chefs over the Bacchanal weekend which kicks off Friday, March 22nd with the Bacchus Bash which takes place at The Boca Raton Resort & Club. At this event guests will savor an extravaganza of sensational food and wine, presented by our celebrated chefs and prized vintners in conjunction with Chef Andy Roenbeck and the culinary team at the Boca Resort - can you say dream team? The evening includes a reception, signature small plate tastings paired with wines, and a silent and live auction featuring magnificent vacations and cruises, coveted wines, and much more. The event starts at 6:30pm and tickets are $225. If you enjoy a lively evening of sipping, savoring, bidding and even dancing - this is the event for you!In a change from years past, the elegant and intimate Vintner Dinners which have previously been held on Friday night of the Bacchanal weekend, will be held Saturday, March 23rd. Never fear because while the day may have changed the format of these very special dinners remains the same! The Vintner Dinners will be held in six stunning local private residences and venues with each featuring the talents of a duo selected from this year's Vintners and Chefs. Each duo is assigned to a residence with a total of six perfect pairings to choose from. Whereas many food and wine events feature hundreds of attendees at an event like this, the Bacchanal Vintner Dinners are limited to 50 people - yes, you heard me only 50 people (some are even 40!) which makes these events so very special. If you'd like to ask the Chef and/or Vintner a question during the evening or compliment them on their wine or cuisine, you can without having to elbow your way through a crowd. I am happy to announce Steve and I will once again be co-hosting a dinner this year whose theme is "Low Country's Star is the Toast of Champagne!" featuring the wines of Champagne Charles Heidsieck paired with the delicious cuisine of Chef Michelle Weaver of Charleston Grill. If you enjoy a more intimate, exclusive culinary experience this is definitely the event for you! Tickets for the Vintner Dinners are $325 and for the other very special pairings and homes, please click here.The weekend draws to a close on Sunday, March 24th with The Grand Tasting, an alfresco luncheon by-the-bite on the glorious tented green at the Mizner Park Amphitheatre where guests will enjoy delicious specialties presented by 30 outstanding local chefs and restaurants, and an exceptional presentation of 140 featured wines. The marketplace will also feature herbs, produce, specialty oils and foods for sale and we are also excited to announce the Grand Tasting will feature a Beer Garden this year! At this event there's a little something for everyone and if you like a more casual atmosphere to enjoy your food and drink then this is the event for you. The Grand Tasting takes place from 12pm-3pm and tickets are $75 in advance; $90 at the gate. Next week I will feature a Grand Tasting Giveaway for a pair of tickets to the event so please stay tuned for details!For more information about Boca Bacchanal or to purchase tickets, please visit www.bocabacchanal.com. On behalf of the Boca Raton Historical Society and everyone who has worked so hard on this year's event, we greatly appreciate your support and look forward to seeing you there!Cheers,
The countdown to the 11th Annual Boca Bacchanal is in full swing and as Honorary Chair this year along with my husband Steve, I’m very excited to give you the scoop on what is sure to be a fabulous weekend of revelry! This year’s Bacchanal will take place March 22nd-24th and will feature a total of eight events over the course of three days with the proceeds benefiting a very good cause: the Heritage Education and Historic Preservation programs of the Boca Raton Historical Society & Museum (for more information, please click here). We’ve also made some exciting changes to the format this year so read on for all the details!
This month's installment of "The Art of Wine & Food" at The Museum of Art Fort Lauderdale featured a very special guest: Master Sommelier Andrea Immer Robinson! In town for the South Beach Wine & Food Festival, Andrea was kind enough to join us for the evening and present an educational seminar focusing on Old World vs New World wines featuring her innovative stemware line "The One."
The wines were served in two flights, two Chardonnays followed by two Pinot Noirs, with a delicious food pairing for each duo created by the very talented Chef Martha Clemons of L'Hermitage Catering. For our first flight, guests enjoyed the 2009 Joseph Drouhin Meursault from Burgundy and the 2010 Kuleto Napa Valley Chardonnay. These two wines kicked off a conversation about "terroir" and Andrea explained the meaning of this term which is all too often associated with wine snobs. The term "terroir" essentially refers to a wine's ability to reflect the place it comes from. Andrea added that it is not necessarily specific to wine; cheeses and meats can also exhibit terroir as do many other products whose purpose is to reflect the particular region they come from. The Meursault's lovely minerality, complexity and lower alcohol content (13%) reflected the limestone rich soils and cooler climate of Burgundy, while the slightly more opulent Napa Valley Chardonnay exhibited more fruit and higher alcohol (14.4%) as one might expect from a warmer climate which produces riper fruit. Both wines showed beautifully and when polled, guests preferred the Meursault to drink on its own; however, with the dish, Sweet Corn & Bacon Risotto with Seared Scallop, guests preferred the Kuleto Chardonnay which had a lovely food friendly acidity.
Our next flight featured two Pinot Noirs, the 2009 Louis Jadot Chambolle-Musigny from Burgundy's Côte de Nuits and the 2010 WALT "La Brisa" Pinot Noir from Sonoma County California. This duo also beautifully illustrated the difference between Old World and New, and sparked a lively discussion of the variety of descriptors that can be used to refer to "cherry" aromas and flavors found in wine including: Luden's cough drop, Cherry Jell-O, and red Twizzlers just to name a few. The Chambolle-Musigny exhibited notes of earth, pipe tobacco, red currant and cranberry while the Sonoma County Pinot Noir provided a nice contrast with oodles of ripe black fruit, licorice and spice. Andrea explained that one of the key descriptors for Old World wines is "earth-forward" while New World wines are generally described as being more "fruit-forward." Both wines paired nicely with the delicious Seared Duck Breast with Cranberry Glaze and Oven Roasted Brussels Sprout - yes, it was every bit as delicious as it sounds! Andrea went on to discuss the different textures found in wines, likening them to the different textures found in milk, with light-bodied wines approximating the mouthfeel of skim milk and fuller-bodied wines being closer to two-percent. When someone asked a question about Cabernet Sauvignon relative to the Pinot Noir we were drinking, she described Pinot Noir as having more of a silky texture and used the effective analogy that if Pinot Noir is like lingerie for your tongue, Cabernet Sauvignon is akin to a velour robe.
When it came to the topic of glassware, Andrea explained that after sampling many different types of stemware, she came to the conclusion that each grape variety did not, in fact, require its own unique glass to show optimally. In fact, many of the glasses had the opposite effect, at times over or even under aerating the wine. As a result, the concept for "The One," her own line of stemware, was born. With one glass for white wines and one for reds these glasses not only highlight the nuances of their respective wines but also greatly minimize the time and space required to maintain and store large quantities of glassware. To make matters even better, the glasses are break resistant, dishwasher safe and lead-free. As if I didn't respect this woman enough already, now I get to reclaim half of my kitchen cabinets! Each guest got to take home a set of glasses thus ending their search for "The One" as well...as least as far as glassware is concerned.A sincere thank you to Andrea Robinson for taking the time to join us and for a wonderfully entertaining and enlightening talk. Please be sure to check out her fabulous website at www.andreawine.com. An additional thanks to Republic National Distributing Company for providing the very special wines for the evening and to Chef Martha Clemons of L'Hermitage Catering for the deliciously divine pairings. Please join us the for next installment of "The Art of Wine & Food" at The Museum of Art Fort Lauderdale on Thursday, March 28th when we will feature the theme "Under the Tuscan Sun: Explore One of Italy's most Beloved Wine Regions with the Wines of Fattoria Fèlsina." The event is from 6-8pm and tickets are $35. For more information or to make a reservation, please contact Gail Vilone at 954-262-0249 orgvilone@moafl.org. Hope to see you there!Cheers,
This month’s installment of “The Art of Wine & Food” at The Museum of Art Fort Lauderdale featured a very special guest: Master Sommelier Andrea Immer Robinson! In town for the South Beach Wine & Food Festival, Andrea was kind enough to join us for the evening and present an educational seminar focusing on Old World vs New World wines featuring her innovative stemware line “The One.”When considering your vinous selections for the most romantic day of the year why not consider something pink AND sparkling? If there was ever a day to indulge in a deliciously elegant Brut Rosé, Valentine's Day would undoubtedly be it! Not only is the color perfect for this most romantic of occasions, but these wines definitely add that level of decadence that makes a special occasion well...special. As an added bonus these wines are also extremely versatile and perfect for either sipping on their own or paired with your favorite aphrodisiac-laden menu.This year I've selected some of my favorite pink sparklers from both the Old and New Worlds at a variety of price points to suit a variety of vinous budgets:
J.P. Chenet Brut Rosé NV, France ($12): This French sparkler is made of 100% Bobal, a grape variety native to the Utiel-Requena region in Valencia, Spain. The name derives from the Latin bovale, in reference to the shape of a bull’s head. This fresh, fruity wine has a delightful pink color and aromas and flavors of red berries, cherries, and strawberries. While it makes a perfect apéritif , this delightfully festive bubbly will also pair beautifully with desserts featuring red berries, fruit salads and/or fruit pastries.
Schramsberg Mirabelle Brut Rosé NV ($30): this sparkler is a blend of 51% Chardonnay and 49% Pinot Noir from Schramsberg’s select cool-climate vineyards in Northern California. Flavor depth and aromatic complexity result from the blending of base wine lots aged in barrels and tanks for one or more years. The wine undergoes secondary fermentation in the bottle and rests in Schramsberg’s historic Diamond Mountain caves for approximately 2 years. This multi-vintage Brut Rosé has aromas and flavors of strawberry, candied orange, watermelon and cinnamon with a creamy richness and long, lingering acidity. It is delicious on its own and also pairs well with dishes including grilled salmon, country fried chicken, BBQ pork ribs, Caprese salad, poke tuna or simple pastas.
Domaine Carneros Cuvée de la Pompadour Brut Rosé NV ($45): This wine was crafted to celebrate the life and times of Madame de Pompadour (the great courtesan and mistress of Louis XV) who is credited with introducing Champagne to the court and was an influential tastemaker in the matters of art, architecture and philosophy–famous for her comment, “Champagne is the only wine a woman can drink and remain beautiful.” This sparkler was made using the time-honored Champenoise methods of production applied to fruit sourced exclusively from Carneros. It is a delicious blend of 58% Pinot Noir, 42% Chardonnay meant to be enjoyed at a fairly young age, when the fruity character is still predominant. This wine has aromas and flavors of wild strawberries and roses with notes of peach with lovely fruit and a food-friendly acidity.
Taittinger Brut Rosé Prestige NV ($70): This decadent Champagne from one of the region's most heralded families simply exudes elegance in it's gorgeous clear bottle and gold packaging. A quantity of still red wine (15%) produced from the best Pinot Noirs from Montagne de Reims and Les Riceys is added to give this cuvée its unmistakable color and vibrant intensity on the palate. The high proportion of Chardonnay (30%) brings the elegance and delicacy that underpin Taittinger’s signature style. The bubbles are very fine, a sign of quality in a sparkling wine and it gives off expressive aromas of wild raspberry, cherry and black currant. The elegant palate is rife with fresh, lively notes of red fruit. This Champagne can be enjoyed as an aperitif but would also complement dishes such as pate, charcuterie, or roasted lamb. Wine Advocate, 90 points.
Champagne Bruno Paillard Rosé Première Cuvée MV ($80): Composed of a majority of Pinot Noir, this Champagne is produced exclusively from the first pressing and a percentage of Chardonnay from the North of the Côte des Blancs adds freshness to the final blend. The "dosage" is very low to produce an authentic Brut wine - 8-9 grams of residual sugar per litre. The disgorgement date is on the back label and the minimum maturation in the cellar after disgorgement and before shipment is 3 to 4 months. Aromas of red currant, Morello cherry, strawberry and violet are expressed on the palate. The palate is refined and elegant with a long and delicate finish. Enjoy as an aperitif or with dishes including poultry, white meat, mixed salads and cheeses.XOXO,
Thirty Two East, a favorite restaurant of ours here in Delray Beach, which featured the wines of two producers, one Old World, one New, who are dedicated to crafting world class wines from Rhône grape varieties. These two producers also happen to be related and represent a beautiful story of friendship that culminated in the production of some truly fabulous wines!
Our tale of two wineries begins with Château de Beaucastel, located in France's Rhône Valley known for producing wines that represent the best of what the Southern Rhône has to offer. While the focus of the Northern Rhone is primarily single varietal wines (whites are made from Viognier and reds from Syrah) the Southern Rhône is all about blends. Up to thirteen grapes are permitted in the signature red wine of the Southern Rhône, Châteauneuf du Pape, which is comprised predominantly of Grenache. Whites from this region are generally a blend of Roussanne, Marsanne and Grenache Blanc.The Beaucastel family has inhabited this region since the middle of the sixteenth century and was among the most notable families of the small town of Courthezon. In 1909 Pierre Tramier bought the property and Beaucastel then passed to his son-in-law, Pierre Perrin, who considerably increased the vineyard holdings. His efforts were continued by his son Jacques until 1978. Today the estate is helmed by Jean Pierre and François Perrin, sons of Jacques, but Marc, Pierre, Thomas and Matthieu, who represent the fifth generation, are ready to pursue this fabulous family history.
Fast forward to 1985 at which time the friendship between the Perrin family and Robert Haas, longtime importer and founder of Vineyard Brands, results in the creation of Tablas Creek Vineyard. Since the 1970s both families had recognized the potential of California's climate as an ideal place for planting Rhône varietal grapes and in 1987, they began the lengthy process of creating a Châteauneuf-du-Pape style vineyard from scratch in the New World.In 1989 they purchased a 120-acre property in the hilly Las Tablas district of west Paso Robles for its similarities to Châteauneuf du Pape: limestone soils, a favorable climate, and rugged terrain. This is also where the winery ultimately derived its name. The partners imported the traditional varietals grown on the Perrins’ celebrated estate, including Mourvèdre, Grenache Noir, Syrah, and Counoise for reds, and Roussanne, Viognier, Marsanne, and Grenache Blanc for whites. These imported vines passed a rigorous 3-year USDA testing program, were propagated and grafted in the on-site nursery, and used to plant the organic estate vineyard. This nursery of clones from Beaucastel cuttings are now used widely throughout the Paso Robles region. The estate currently has approximately 105 acres under vine and works with indigenous yeasts and favors large, neutral oak barrels and casks for aging.Tablas Creek National Sales Manager, Darren Delmore, joined us for the dinner and guided us through the tasting of these special wines. Sampling the wines of California's Tablas Creek and the Rhône's Château de Beaucastel together highlighted the similarities and differences of their respective terroirs. The wines were paired with the delicious cuisine of Chef Nick Morfogen which accentuated the nuances of each wine beautifully!
Tablas Creek Vineyard, Côtes de Tablas Blanc, Paso Robles, 2010Like most wines of the Southern Rhône, this wine is a blend of white grape varieties which in this case are comprised of 54% Viognier, 30% Grenache Blanc, 8% Roussanne and 8% Marsanne. All the fruit for this wine is estate grown and features the floral aromatics and stone fruit of Viognier, the crisp acidity and rich mouthfeel of Grenache Blanc, and the structure and minerality of Marsanne and Roussanne. This wine is perfect as an aperitif or paired with dishes such as Moules Marinières or Fish with Fennel. Drink now. Wine Advocate, 90 points.Price: $25
Tablas Creek Vineyard, Esprit de Beaucastel Blanc, Paso Robles, 2009This wine a blend of three estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate. It is comprised of 62% Roussanne, 26% Grenache Blanc and 12% Picpoul Blanc. Roussanne provides the core richness, minerality, and flavors of honey and spice, while Grenache Blanc adds green apple and anise flavors, a lush mouthfeel and bright acids. Picpoul Blanc completes the blend, adding a saline minerality and tropical notes. Drink: 2012-2016. Wine Advocate, 91 points; Wine Spectator, 89 points.Price: $42
Château Beaucastel, Châteauneuf du Pape Blanc, Rhone Valley, 2010Comprised of 80% Roussanne and 20% Grenache blanc this wine is fermented in 30% new oak barrels with the remaining 70% fermented in stainless steel tanks. The wine displays beautiful notes of star fruit, acacia flower and peach which evolve into honey and tropical fruit with a hint of pie crust. The complexity is balanced by a lovely acidity and long, lingering finish. Drink over the next 4-5 years. Wine Advocate, 95 points; Wine Spectator, 93 points.Price: $97
Tablas Creek Vineyard, Patelin de Tablas Rouge, Paso Robles, 2011This wine a blend of four red Rhône varietals: 52% Syrah, 29% Grenache, 18% Mourvèdre and 1% Counoise from several of the top Rhône vineyards in Paso Robles. Like many red wines from the Rhône Valley, it is based on the dark fruit, mineral and spice of Syrah, with the brightness and fresh acidity of Grenache, the structure and meatiness of Mourvèdre and a small addition of Counoise for complexity. Drink: 2012-2016. Wine Advocate, 89 points.Price: $20
Tablas Creek Vineyard, Esprit de Beaucastel Rouge, Paso Robles, 2010This wine is a blend of four estate-grown varietals, propagated from budwood cuttings from the Château de Beaucastel estate: 45% Mourvedre, 30% Grenache, 21% Syrah and 4% Counoise. The wine is based on the dark red fruit, earth, spice and mid-palate richness of Mourvèdre, with additions of Grenache for forward fruit, approachability and lushness, Syrah for mineral, aromatics, and back-palate tannins, and Counoise for brambly spice and acidity. Drink: 2015-2025. Wine Advocate, 93-95 points.Price: $59
Château Beaucastel, Châteauneuf du Pape Rouge, Rhône Valley, 2010This wine is structured and intense yet lean, thanks in part to the large percentage of Mourvedre (about 30%) in the final blend. Its tannic backbone and resistance to oxidation help Beaucastel age with grace. Grenache (30%) contributes a warming sensation of ripe fruit and a velvety feeling in the mouth. Syrah at 10%, and Muscardin and Vaccarese with around 5% each, add color and spicy aromas while increasing the wines aging potential. 5% of Cinsault is added for softness and its special bouquet. The remainder is made up of small quantities of the 7 other varieties allowed in Châteauneuf du Pape. They add that extra note of graceful complexity which makes Château de Beaucastel such an extraordinary wine. Drink: 2015-2045. Wine Advocate, 95 points.Price: $99Cheers,
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