Fruity and round, this Bordeaux, Petite Siréne 2015, is 60 percent Merlot and 40 percent Cabernet Sauvignon. The wine was added to Cape Classics’ portfolio via a partnership with Third Growth Bordeaux estate, Chateau Giscours in Margaux. It became the second Bordeaux winery go join Cape Classics last year and combines the aroma of berries with tannins. Selected from the best parcels in Bordeaux, the grapes – 60 percent Merlot and 40 percent Cabernet Sauvignon – are fruity, savory and complex with “gentle” tannins. The wine won a Gold in the 2016 International Wine Competition in Los Angeles. Go to http://www.capeclassics.com/wines/petite-sirene-bordeaux-cabernet-sauvignon-merlot-2015/
Two Portuguese wines from Herdade Do Rocim, Touriga Nacional, Vinho Regional Alentejano 2015 and Verdelho Vinho Regional Alentejano 2015, come from the southern part of Portugal between Vidigueira and Cuba, produced on the estate owned by Caterina Vieira and Pedro Ribiero who have invested in the land, regenerating vineyards and creating a new state of the art winery.
The region has soil consisting of clay and sand and the wines are harvested manually and are organic though not certified as such. The wines undergo cold maceration prior to fermentation in French oak barrels for nine months, and are then bottle aged an additional three months.
Touriga Nacional, a rich ruby red with purple notes, is fresh with good minerality and soft tannins. From the aging, it develops spicy notes. The Verdelho is a light gold with hints of chartreuse, with notes of lime, green almond and white peach. It’s 13.5 percent ABV.
Both represent excellent quality and value, pair well with food and would be great additions to wine by the glass lists. Learn about the lovely wines of Southern Portugal with these two as a guide!
BOSTON – The Massachusetts Restaurant Association will honor five industry leaders this month at its 2018 Annual Awards Dinner at the Seaport Hotel and World Trade Center during the New England Food Show (NEFS). The five are:
Jeff Oppenheim, TriMark United East, Business Partner Associate of the Year
Snapchef, Todd & Daniela Snopkowski, Business Partner of the Year
Richard Vellante, Legal Sea Foods, Executive Chef of the Year
Wahlburgers, Paul Wahlberg & Team, Limited Service Restaurant of the Year
Kathy Sidell, Met Restaurant Group, Restaurateur of the Year.
The event takes place at the Seaport Hotel & World Trade Center, One Seaport Lane. Visit http://www.themassrestorg for more information.
NEW YORK – The James Beard Foundation announces Restaurant and Chef Award semi-finalists for its 28th annual awards program. Final nominees will be announced March 14 at Parc hosted by Stephen Starr, award-winning chef in Philadelphia at 9:30 a.m. EST. The annual Award Gala is scheduled for May 7 in Chicago.
Nominated for Best Chef Northeast are:
Best Chef: Northeast
Unmi Abkin, Coco & The Cellar Bar, Easthampton, MA
Karen Akunowicz, Myers + Chang, Boston
Tyler Anderson, Millwright’s, Simsbury, CT
Cara Chigazola-Tobin, Honey Road, Burlington, VT
Krista Kern Desjarlais, The Purple House, North Yarmouth, ME
Vien Dobui, Cong Tu Bot, Portland, ME
Tiffani Faison, Tiger Mama, Boston
Erin French, The Lost Kitchen, Freedom, ME
Victor Parra Gonzalez, Las Puertas, Buffalo, NY
Seizi Imura, Cafe Sushi, Cambridge, MA
Brian Lewis, The Cottage, Westport, CT
Matt Louis, Moxy, Portsmouth, NH
Tony Messina, Uni, Boston
Ravin Nakjaroen, Long Grain, Camden, ME
Cassie Piuma, Sarma, Somerville, MA
Elizabeth Ronzetti and Adam Kopels, 18 Bay Restaurant, Shelter Island, NY
Champe Speidel, Persimmon, Providence
Keiko Suzuki Steinberger, Suzuki’s Sushi Bar, Rockland, ME
Nick Suarez, Gaskins, Germantown, NY
Benjamin Sukle, Oberlin, Providence
Rising Star Chef award nominees from Boston were Irene Li of Mei Mei and Juan Pedrosa, Yvonne’s.
PROVIDENCE – Three RI pastry chefs shared their baking skills this past weekend at Sucrée, La Fete Du Chocolate at Gracie’s on Washington St. here.
They included Gracie’s own executive pastry chef, Melissa Denmark, executive pastry chef at that restaurant, Ellie’s Bakery lead pastry chef, Caitlin McGuire, and KNEAD Doughnuts’ head baker, Wetherley Hundley.
The team began the evening with savory hors d’oeuvres and cocktails, followed by a seated tasting of desserts with Gracie’s Lead Bartender Sam Royds’ and Liz Smith’s signature cocktails.
The three brought their love of baking and recipe creation to their roles and offered appetizer items such as Hundley’ savory munchkin with goat cheese, chives, Parmesan and cocoa; McGuire’s creation of eggplant caponata, dark chocolate and cured egg yolk, and Denmark’s roasted beets, cocoa crumble, and shaved duck heart dish.
Desserts included a Denmark’s Banana Cheesecake Mousse, McGuire’s Taza Pot de Créme and Wetherley’s Death By Chocolate layer cake.
This brew is aged in local gin barrels at Ransom Distillery in Sheridan, OR which attributes its fruity, spicy scent to the farmhouse Belgian yeast and Goldings hops said to give it “botanical flavors.” The “queen of hearts” is traditionally the best part of the distillate – hence its name. The malt, malted spelt, Goldings hops and malty Magnum hops plus “pure Belgian yeast” yield the distinctive flavor of the brew, available in 22 oz. bottles or on draft. The beer already won a Silver Medal in this year’s Best of Draft Beer Awards’ Wood and Barrel Aged Pale to Amber Beer category.
GEYSERVILLE, CA – The Family Coppola recently named President and Director of Winemaking Corey Beck CEO. Beck has been in the wine industry for more than 20 years, beginning his career in viticulture at Napa Valley’s renowned Chateau Montelena. He joined The Family Coppola in 1998 where he rose from assistant winemaker to winemaker to ultimately, president and director of winemaking. A respected member of the Sonoma County community, Beck is a past president of the Sonoma County Vintners and is regularly involved in a variety of wine industry symposiums and advisory councils. In November 2016, Wine Business Monthly named Beck one of the “Top 50 Leaders,” one of the most sought-after wine industry recognitions.
“Corey has been an integral part of this company since joining nearly 20 years ago,” says Francis Ford Coppola. “His passion for winemaking and dedication to the staff are unmatched and I’m proud to appoint him as CEO.”
In this new expanded role, Beck will oversee Francis Ford Coppola Winery and Virginia Dare Winery in Geyserville and the newly launched Great Women Spirits. Café Zoetrope in San Francisco will also fall under Beck’s responsibilities.
Kane’s Donuts unveils a tasty new donut offering
BOSTON, MA – Kane’s Donuts in Boston and Saugus, MA introduces a new donut featuring Teddy’s Peanut Butter.
Brian Poe joins Gordon Wilcox as partner
BOSTON – Chef Brian Poe joins Gordon Wilcox chef-owner in Parish Café’s two locations, taking over from cofounder Sean Simmons who, with his wife and partner Elaine, is planning retirement. Tip Tap Room g.m. Jerry Ullman is also now a partner at Parish Café, according to a published report. Poe will reportedly introduce new menu items at the Back Bay site starting next month.
Check out SmartFood Expo™ in Chicago in June
WASHINGTON – Registration is open for United Fresh 2018 and a new event, the SmartFood Expo™ here June 25-27 in the South Hall, McCormick Place in Chicago. It expects to draw 10,000 attendees and more than 700 exhibitors with educational opportunities as it co-locates with additional expos there. School foodservice directors will learn about offering healthier and fresh options to students, discover new products and learn about fresh produce brands’ moves to attract young eaters. Check out http://www.unitedfreshshow.org.