The Venetian / Palazzo resorts joined in Bon Appetit's Vegas UNCORKED this year for the first time. All we can say is why did these two resorts wait so long ? From Master Series Luncheons to the star studded after hours event aside the AZURE pool, their events provided guests with class , great food and libations of choice as only these world class resorts can do.
Restaurateur, winemaker and rock and roller Joe Bastianich needs no introduction. We had thought he had done just about everything until we met him at the Palazzo After Hours: Crushed: Wine That Rocked. He paired many great wines of the world with some of the the greatest music of all time. Accompanied by Scott Ian of Anthrax and the electrifying band, Six Foot Nurse.
Bastianich lead guests and the chefs on a exploration of explosive tunes from Zeppelin and The Beatles, all the while asking the audience to "listen with their palates and taste with their ears."
Along with outstanding wines, this poolside after-hours celebration also featured signature bites from the all-star lineup at The Palazzo and The Venetian, including a Slider Bar from Executive Chef Sam DeMarco, salumi and cheese from executive chef Zach Allen of Carnevino, and a Rockin' Wing Bar from Chef de Cuisine Vince Chiyuto of Lagasse's Stadium. Hosted by Andrew Knowlton, Bon Appétit's Restaurant Editor.
Featured White Wines :
Joe Bastianich’s Sauvignon Blanc
William Hill Chardonnay
Featured Red Wines :
Kaiken Ultra Malbec
Sparkling and Dessert:
The fourth Vegas UNCORK'D continued with its tradition of unmatched events over four days of " Foodie" heaven in Las Vegas .
The Master Series dinners held all over the famed Las Vegas strip provided guests with some real "Star " quality.With a choice of Masters Series Dinners at Restaurant Guy Savoy , Bradley Ogden , Bobby Flay and RAOs there was no way anyone could go wrong.
With all of those choices we stopped in at RAOs in Caesars Palace and enjoyed a multi-course dinner featuring Chef Carla and her Southern Neapolitan dishes served family style. Bon Appetit Restaurant Editor Andrew Knowlton hosted this wonderful evening with two legendary families
The Pellegrino and Straci families need no introduction. Ron Straci, co-owner of Rao’s, remembers serving as an informal waiter in 1947 at the age of twelve during the Feast Of Our Lady of Mount Carmel. During the feast, Rao’s closed its kitchen so as not to compete with the sidewalk stands set up during the holiday.
“I was allowed to don the famous white apron the uncles wore and help serve our customers.”
"Having spent every Sunday dinner I could remember with “Mama Jake,” as my grandmother Francesca was called by her children and grandchildren, Rao’s Bar and Grill, next door to my grandmother’s, seemed like such a wonderful haven of good friends, fast smiles, and wonderful smells. I can still remember the smell and taste of the sauce and meatballs that Mama Jake would make for our family. She would make enough to feed the family and the customers at the restaurant Uncle Lou reminded me of Clifton Webb; Uncle Vincent was casual, but polished. I remember the cars, usually convertibles and mostly black Cadillacs. I remember the dogs, usually large and black, always secondhand. Strays found a home at Rao’s, always wondering in and out of the restaurant. Only the passage of time has made me an owner, but the fond memories of family, food and friends live through our line of food products.”
Carla has made many guest appearances, including cooking on the “Today” show (NBC), the Food Network, and has been a favorite at the acclaimed DeGustibus Cooking School in New York City and various Williams-Sonoma stores. She is an author as well having contributed to six cookbooks, including Meat and Potatoes, The New York Restaurant Cookbook: Recipes from the Dining Capital of the World, and Rao’s Recipes from the Neighborhood.
The Master Luncheon Series, part of the Vegas Uncork’d Presented by Bon Appetit event, was held by the world-renowned chefs of The Venetian and The Palazzo Resorts .Guests of the luncheons were taken on a culinary journey, courtesy of these talented Executive Chefs .
At The Palazzo, Bon Appétit Editor-in-Chief Barbara Fairchild along with co-host, Andrew Knowlton, Bon Appétit's Restaurant Editor, celebrated a delicious afternoon with pioneering celebrity chef Wolfgang Puck at CUT. Modeled on Puck's critically acclaimed, award-winning Beverly Hills restaurant, CUT offers a contemporary twist on the classic steakhouse. A delectable four-course meal consisted of Austrian White Asparagus, Butter Poached Maine Lobster, US Kobe New York, and Baby Banana Brulee. Restaurateur Piero Selvaggio of Valentino even stopped by to say hello while Chef Puck was preparing the dishes! At the end of the event, guests received Wolfgang Puck’s newest cookbook, Wolfgang Puck Makes It Easy
At The Venetian, guests had an opportunity to escape to an urban Parisian brasserie with James Beard award-winning chef Joachim Splichal of Pinot Brasserie. A decadent selection of Chef Splichal’s award winning California-French cuisine with everything from seafood to traditional French desserts was offered. Hosted by Bon Appétit Executive Chef Cat Cora., the exquisite menu included a first course of Layer Tuna Tower with avocado and tomato, a second course of sweet and sour Santa Barbara spot prawn, a main entrée of Spring Lamb sampler with goat-cheese-tomato-asparagus stuffing, and a scrumptious dessert of Chocolate beignet with cherries chaud-froid. The Patina Cookbook, a gift presented to each guest, complimented Chef Splichal’s afternoon culinary genius and allowed guests the opportunity to embark on their own food-inspired adventure in the kitchen.
Also at The Venetian, Chef Luciano Pellegrini and restaurateur Piero Selvaggio hosted an intimate luncheon inside Valentino with Bon Appétit Senior Food Editor, Sarah Tenaglia .
This award-winning restaurant, sister to the iconic Valentino in Santa Monica, delighted guests with a mix of classic and contemporary Italian cuisine. Starting off with a Tartare Trio with Agrumato, guests were taken on a palatte pleasing journey as they next enjoyed Risotto all’Onda with Dover Sole Filet and Spicy Vodka Sauce, Spring Lamb Medallions with Tender Fava Beans, and Gelato. The Valentino Cookbook was presented to each guest to take home and enjoy.
For inside coverage of the Valentino Masters Series Luncheon complete with Food and Wine pairings please visit
The Cuisineist Culinary Magazine
The 4th annual Earth Day Food & Wine Festival is a weekend celebration at locations throughout the Central Coast.
After spending several days in the area exploring sustainable wines and organic foods the best way to finish off the weekend was at the feature event held at the historic Santa Margarita Ranch where over 200 purveyors of award-winning, sustainably produced food and wine show off their best.
Growers, vintners, and chefs all came together to serve delicious, one of a kind dishes made with locally sourced fruits, vegetables, meats, cheeses, olive oils, and more to the guests . This was a great opportunity to enjoy live music, a silent auction, unlimited samples of local cuisine, and meet the farmers who grow great food and wine while nurturing a healthy environment.
The Earth Day Food & Wine Festival is a benefit event that supports farmworker education and sustainable ag research conducted by the Central Coast Vineyard Team (CCVT), a 501c(3) non-profit organization. The Central Coast Vineyard Team is a collaboration of 300 growers, wineries, consultants, researchers, and natural resource professionals dedicated to promoting sustainable winegrowing on California's Central Coast.
The Earth Day Food & Wine Festival backs up what it preaches with its commitment to host a zero-waste event. In 2009, the event generated only two bags of trash for over 1,000 visitors.
The food provided by local chefs and farmers was served on and with recyclable and compostable plates, bowls, forks, and spoons. Appropriate disposal containers, provided by San Luis Obispo Integrated Waste Management Authority, were accessible throughout the event. A team of volunteers wondered the site during the event , managing the recycling and compost project.
A plastic reduction policy is in place as well. Guests were asked to drink water from their commemorative wineglass. Even event's program is produced using post-consumer recycled content and the entertainment stage is solar powered, compliments of Pacific Energy Company. Ticketholders who carpooled with four or more in a vehicle received premium parking, in addition countywide shuttle service was available to further reduce traffic created by the event.
The special site for the Earth Day Food & Wine Festival was chosen for it's unique and rustic ambiance. Participants and visitors alike could not help but enjoy this intimate event at a very special rural location.
The Santa Margarita de Cortona Asistencia was established in 1787 as an asistencia ("sub-mission") to Mission San Luis Obispo de Tolosa to minister to the large number of Chumash (Obispeño) Indians who inhabited the area. Named for an Italian saint, the settlement was located at the top of the Cuesta Grade (north of San Luis Obispo) on a site selected by Father Presidente Junípero Serra in 1772. The facility also served as an outpost, chapel, and storehouse. In April, 1889 the town of Santa Margarita was founded. The former rancho lands today are under the ownership of four families. Several of the original stone walls remain standing, having been incorporated into a ranch barn.
The annual Santa Barbara County Vintners' Festival Weekend attracted wine lovers from all over the country for an opportunity to meet member vintners, taste their wines, and enjoy great food and music over a long spring weekend.
Within Santa Barbara County there are four distinct appellations: Santa Maria Valley, Santa Ynez Valley, Sta. Rita Hills and the newly approved Happy Canyon.
In addition, the Los Alamos Valley region, between the Santa Maria Valley and Santa Ynez Valley appellations, remains a strong and successful grape growing region. Slightly less than half of the grapes grown in Santa Barbara County are used by local vintners, with the balance are exported to wineries outside the area.
Breathtaking valleys and mountains studded with ancient oaks, brilliant wild flowers and magnificent vineyards are always the scene when you visit Santa Barbara County.
Before the festival a leisurely country drive allowed us to fully appreciate the winemaking experience as we transversed the valleys and sampled some excellent wines.
The Santa Barabara County Vintners Festival is a wonderful discovery for any wine lover and foodie alike. You'll find great restaurants, galleries, country inns and exceptional tasting rooms located in the small towns of Solvang , Lompoc , Santa Ynez , Los Olivos and Santa Barbara itself.
In the cellars this time of year, winemakers are bottling their first whites and pinks from the 2009 season, as well as their red wines that ready from previous vintages. You can feel the excitement in the air as they wineries are anxious to show off their latest creations.
As most wine people would agree that great wine starts in the vineyard with great grapes. This area has been blessed with an excellent climate, soil and topography that is unique and you can taste that signature in the wines. Santa Barbara County's winegrowers bring modern growing methods to the age-old art of viticulture and produce some of the finest wine grapes and wines in the world.
The wines of Santa Barbara County have always been the main attraction of this area. However , Las Vegas's own Bradley Ogdan has come to town with his restaurant , Route 246. Chef Bradley himself was at the festival treating us all to a few of his great dishes.
The property that’s now home to Root 246 was known for years as the Meadows Restaurant. When the Santa Ynez Band of Chumash Indians purchased the Meadows in 2007, the tribe looked to transform the old restaurant into a contemporary elegant dining destination unlike anything the region has ever seen.
The tribe hired Chef Bradley Ogden. This award-winning chef enjoys a phenomenal track record as a restaurateur, having successfully launched and overseen the creation of several critically-acclaimed restaurants. Chef Ogden’s expertise should help ensure that the tribe’s new venture in Solvang will meet the high level of quality guests have come to expect.
Whether it’s wild asparagus from Santa Ynez, or fresh spiny lobsters from Santa Barbara, Root 246 is has brought a whole new type of dinning experience to the area and serves their guests the finest produce and proteins the region has to offer.
There are so many great wines made by big names in the industry such as Ken Brown , Doug Margerum , Kenneth Volk and Kris Curran just to name a few we could literally write a book about each one of them. We try to not only sample their wines but are always searching for others that we feel stood out along with the great wines of the area.
Ampelos Cellars is always a stand out that we look for when in the area. Peter and Rebecca Work are firm believers in the old adage that the “wine is made in the vineyard”. Their estate vineyard has been planted to those varietals that showcase the location, soils and climate of their vineyard . The varietals Ampelos has planted are Pinot Noir, Syrah, Grenache and Viognier.
In addition to their estate grapes, Ampelos continues to produce wines from fruit sourced from other vineyards in Sta. Rita Hills, FiddleStix for Pinot Noir and Quatro Vientos in Santa Ynez Valley for Viognier and the Syrah for their rosé .
At the Hitching Post II in Buellton, they honor that tradition and also embrace contemporary cooking styles. By combining the old and new, they have created exciting cuisine that is uniquely their own.
Along with their outstanding steaks, ribs and chicken, they serve items such as smoked duck breast, ostrich, home-made soups and outstanding pastries; along with what the Los Angeles Times has called the "best" French Fries in Southern California.
We are always on the "look out " for new wineries and talented winemakers. One of those wineries that is beginning to make a big name for themselves is Dragonette Cellars . Dragonette is a partnership between brothers John and Steve Dragonette and close friend Brandon Sparks-Gillis who joined forces in order to pursue a mutual, long held dream to make wine in the Santa Ynez Valley.
Utilizing their contacts with excellent growers and viticulturists, they obtain fruit farmed for low yields and high quality from optimally located sites throughout the Santa Ynez Valley . In the cellar, they personally attend to each wine operation, from fermentation in small lots to aging in the finest French barrels . They believe this level of attention and focus markedly increases quality. We have meet these very talented partners on numerous occasions over the years. They are passionate and committed to producing small lots of ultra-premium Pinot Noir, Syrah and Sauvignon Blanc. Dragonette is a winery we will continue to watch .
The wineries also host events all throughout Santa Barbara Wine Country starting on Friday with tastings of library wines or barrel samples, vineyard barbecues, winemaker dinners, wine & food pairings.
ampelos is a Greek word meaning “vine”.
We watched Ampelos Cellars grow over many years and they have obtained a reputation nationwide for quality , sustainable , organic wines .
Located in the Sta Rita Hills , Ampelos Cellars has the climate to produce outstanding Estate grown wines from Pinot Noir to Vionnay.
On a recent visit to the Santa Barbara County Vintners Festival we spent some time at the Ampelos Ranch and took a walk through their 82 acre vineyard with Peter Work.
The morning started like most mornings in the Sta Rita hills with thick " Sea Smoke " and cool temperatures hanging over the vineyard until late morning when the sun burns through the thickness and temperatures rise. This daily routine from nature helps to produce some of the best Pinot Noirs in the country.
It was a surrealistic beginning to our morning with a single Red Tail hawk circling above , dogs herding sheep on a near by hill as we were being escorted by Peter's own Chocolate Labrador Retrievers as we started to explore the vineyard.
Peter explained Ampelos was selected to be one of the first vineyards in California to participate in the Certified Sustainable Winegrowing pilot program, and is very proud to have met the guidelines of the program and gained this prestigious certification. He went on to explain that Ampelos practices and promotes biodynamic farming in the vineyard.
Biodynamics embraces all aspects of organic but takes the notion further by holistically treating the entire vineyard as a living organism. It is as much a philosophy of life as it is a farming method, which is why it has influenced the thinking of so many who initially explored the concept only because they wanted to grow better grapes. Not only has it changed the way Peter and Rebecca grow grapes, but it has gotten them to think more about the importance of balance with nature, the land and farming practices.
Peter also added that they are concerned about the environment and try to employ as many environmentally friendly practices in the winery and in the vineyard. They plant fava beans and sweet peas as part of their cover crop in the vineyard which improves the soil as well as provides an environment for insects. They avoid letting the skins, stems, seeds and lees go down the drain in the winery and instead carry it back to the vineyard for composting.
They also do most of the work in the winery by hand or by using gravity thereby reducing then need for power. They press our grapes in a basket press by hand and only pump the wines once during their 16 months in the cellar. All of this minimizes the electricity they use. Even the vineyard and home are solar powered.
Ampelos vineyard is at the eastern end of the Sta Rita Hills appellation which is cool-climate area that is perfect for growing Pinot Noir and Syrah.
The vineyard is one of the few vineyards that gets the cool breeze from the Santa Rita Hills as well as the Santa Rosa Hills.
After learning about the hands on work that Peter and Rebecca put into every aspect of their vineyard it was now time to find some cool shade , have some lunch and try some of these award wining wines . With the vineyard dogs guiding the way we found the perfect place right in the middle of the vineyard.
The Ampelos Viognier , Santa Ynez Valley 2009 was a perfect wine to start off with after our walk. It's refreshing citrus notes of lemon came through with a nice balance of acidity and a lingering finish.
Another stand out for us has always been the Ampelos Rose of Syrah. Their 2009 Rose of Syrah Santa Ynez Vally did not disappoint with a lovely pale rose color in the glass made in the old world provencal style.
Of course we could not leave without enjoying the Lambda Pinot Noir , Sta Rita Hills Ampelos Vineyard 2005 and the Rho Pinot Noir , Sta Rita Hills Ampelos Vineyard 2006 .
Both of which have won awards and are highly acclaimed.In addition to their lovely Pinot Noirs , The Gamma Syrah Sta Rita Hills Ampleos Vineyard 2006 and their own very special Syrache, Santa Barbara County , 2006 which is their own very unique blend of Syrah and Grenache that has made a name for it self on its own right.
Peter and Rebecca Work and an incredible story that has taken them on a journey from high levels of the corporate world to their Ranch in the Sta Rita hills . When traveling in Santa Barbara County, Ampelos Cellars winery in Lompoc is a must stop. For more information or to schedule a visit please visit http://www.ampeloscellars.com
Join Peter and Elaine and Scott as they take a walk through the Vineyard and talk about sustainable farming.
It is not often that we can see a winery "born" and be able to follow their progress over the years from literally "the ground up ". VINO LAS pre-view of one of the newest wineries in the central coast before the big public opening. NINER Wine Estates in Paso Robles , California.
After nearly ten years of planning, preparing, and just plain hard work , the newest addition to Paso Robles’ west side wine community will open May 1st to the public.
Construction began for the elegant stone barn tasting room and state-of-the-art gravity flow winery on the Heart Hill property on the west side of Paso Robles on seventy acres of vines surrounding the winery with the first phase beginning in the spring of 2007.
The inaugural vintage was released in January of 2006. Varietals currently include Sauvignon blanc, Barbera Rosato, Barbera, Sangiovese, Syrah, Merlot, Cabernet Sauvignon, Petite Sirah, an Italian blend and a proprietary red blend called Fog Catcher.Dick Niner had the vision of this state of the art facility over many years. He investigated buying several vineyards and wineries, both for himself and other investors and came to realize the potential of Paso Robles as a perfect environment for growing premium grapes and making fine wines.
A native of New Hampshire, in 1997 Amanda Cramer left a teaching post in Washington DC to pursue her interests in wine. Amanda’s background in mathematics and chemistry provided solid preparation for the road ahead.
After Davis, Amanda spent the next three years working at wineries, in three of the world’s most recognized growing regions. She worked harvests at Chimney Rock and Robert Mondavi Wineries in Napa Valley, California; D’Arenberg Wines in McLaren Vale, South Australia; and even at Casa Lapostolle in Santa Cruz, Chile.
In 2002, Amanda returned to California to a post as Assistant Winemaker at the esteemed Paradigm Winery in Oakville. Working under the direction of legendary winemaker Heidi Barrett, her responsibilities included production, cellar and lab duties, as well as vineyard sampling for this 5,000 case, ultra-premium winery. With Barrett’s guidance, Cramer polished her skills on Bordeaux varieties.
By design, the rustically elegant stone barn Hospitality Center is as aesthetically conscious as it is eco-conscious.
Designer Anne Fortini’s tasteful interiors reflect and accentuate the beauty of the winery’s surroundings, while Mr. Niner, Ms. Cramer and architect Tim Woodle have designed Niner Wine Estates to be the first winery on the Central Coast to meet LEED certification standards through the U.S. Green Building Council, with final certification to be awarded in a matter of months.
Constructed and positioned to emphasize the allure of Paso Robles wine country, the Hospitality Center’s expansive windows frame a view of “Heart Hill,” the iconic heart-shaped design of oak trees once owned by brothers Claude and Clyde Booker.
Niner Wine Estates is the vision of Dick Niner, who believes that a blend of exceptional people, vineyards, tools, and ideas is the key to creating world-class wines and providing a one-of-a-kind experience in the heart of Paso Robles wine country.
Since its founding in 2001, Niner Wine Estates’ list of award-winning wines has grown to include Bordeaux, Rhone and Italian varietals, including their flagship Bordeaux blend, “Fog Catcher.” This independent, family-owned company is truly dedicated to making exceptional wines by combining the best of traditional winemaking methods as it employs cutting-edge technologies.
In the LEED-certified winery, winemaker Amanda Cramer will continue to use estate-grown fruit from the Bootjack Ranch and Heart Hill Vineyard into wines that express their true varietal correctness with every sip. We look forward to visiting NINER as often as we can to watch this one of a kind project in the Central Coast grow into prominence.
On Thursday, April 22nd the competition took place in Las Vegas where THREE mixologists at Fusion Mixology Bar inside The Palazzo took home the coveted title of EFFEN® Vodka Mixologist: Emilio Turibico took first place and Wendy Verdel and Greg Black tied for second place. The competition was set up Iron Chef style where the mixologists, in two-man teams, had to select five ingredients from a selection of 50 items plus the liquor. Each mixologist was then given a limited amount of time to create the cocktail. The winning cocktails were:
2oz Effen Vodka
1.5 oz Pineapple juice
2 Cactus Piece muddled
Effen Sweet Heat
One quarter slice of peeled cucumber
One quarter slice of jalapeño with seeds
· 1 ounce fresh Sweet Lemon Sour
· 2 ounces of Effen Vodka
Muddle first four ingredients, add vodka and shake hard. Double Strain in Martini Glass.
Garnish with a long cucumber peel and raspberries.
Effen Good Time
5-7 Blueberries, Blackberries
.5 oz egg whites
1 oz Effin Blk Cherry
2 oz "Fresh Sour mix"
Muddle, Shake and Strain...
Our Congratulations to these three talented mixologists and the Palazzo !
VINO LAS VEGAS attended the first Sake Fever a few years ago and could not wait for it to return. Recently Sake Fever returned in a big way with 150 Premium Sakes and brewmaters to the Palms Pool and Bungalows.
Sake is a whole way of life and anyone who enjoys Sake should learn about how its made and what the " language " of Sake as well.
Sake or saké (pronouned /ˈsɑːkeɪ/ in English is a alholic Japanese beverage made from rice.
This beverage is called sake in English, but in Japanese, sake (酒) or o-sake (お酒) refers to alcoholic drinks in general. The Japanese term for this specific beverage is Nihonshu (日本酒), meaning "Japanese sake"
Sake is also referred to in English as rice wine. However, unlike true wine, in which alcohol is produced by fermenting the sugar naturally present in fruit, sake is made through a brewing process more like that of beer. To make beer or sake, the sugar needed to produce alcohol must first be converted from starch.
Sake is produced by the multiple parallel fermentation of rice. The rice is polished to remove the protein and oils from the exterior of the rice grains, leaving behind starch. A more thorough milling leads to fewer congeners and generally a more desirable product.
Newly polished rice is allowed to "rest" until it absorbs enough moisture from the air not to crack when immersed in water. After this resting period, the rice is washed clean of the rice powder produced during milling and is steeped in water. The length of the soak depends on the degree to which the rice was polished, from several hours or even overnight for an ordinary milling to just minutes for highly polished rice.
After soaking, the rice is boiled in a large pot or it is steamed on a conveyor belt. The degree of cooking must be carefully controlled; overcooked rice will ferment too quickly for flavors to develop well and undercooked rice will only ferment on the outside. The steamed rice is then cooled and divided for different uses.Some of the steamed rice is taken to a culture room and inoculated with kōji mold (麹, Aspergillus oryzae). The mold-laden rice is itself known as kōji and is cultivated until the growth of the fungus reaches the desired level.
The term junmai can be added to ginjō or daiginjō, resulting in junmai ginjō and junmai daiginjō. However, as distilled alcohol is added in small amounts to ginjō and daiginjō to heighten the aroma, not to increase volume, a junmai daiginjō is not necessarily a better product than a daiginjō made with brewer's alcohol.
Sake is usually drunk from small cups called choko and poured into the choko from ceramic flasks called tokkuri. Saucer-like cups called sakazuki are also used, most commonly at weddings and other ceremonial occasions. Recently, footed glasses made specifically for premium sake have also come into use.
Another traditional cup is the masu, a box usually made of hinoki or sugi, which was originally used for measuring rice. In some Japanese restaurants, as a show of generosity, the server may put a glass inside the masu or put the masu on a saucer and pour until sake overflows and fills both containers.
Tōji (杜氏) is the job title of the sake brewer. It is a highly respected job in the Japanese society, with tōji being regarded like musicians or painters. The title of tōji was historically passed on from father to son; today new tōji are either veteran brewery workers or are trained at universities. While modern breweries with refrigeration and cooling tanks operate year-round, most old-fashioned sake breweries are seasonal, operating only in the cool winter months. During the summer and fall most tōji work elsewhere, and are commonly found on farms, only periodically returning to the brewery to supervise storage conditions or bottling operations
We have been asked about storage and ageability of Sake. In general, it is best to keep sake refrigerated in a cool or dark room, as prolonged exposure to heat or direct light will lead to spoilage. Sake stored at room temperature is best consumed within a few months after purchase.
After opening the bottle of sake, it is best consumed within 2 or 3 hours.[ It is possible to store in the refrigerator, but it is recommended to finish the sake within 2 days.
This is because once premium sake is opened, it begins to oxidize which affects the taste. If the sake is kept in the refrigerator for more than 3 days, it will lose its "best" flavor. However, this does not mean it should be disposed of if not consumed. Generally, sake can keep very well and still taste just fine after weeks in the fridge. How long a sake will remain drinkable depends on the actual product itself, and whether it is sealed with a wine vacuum top
Premium versus Non-Premium Sake
Only the highest grades of sake are exported
to the USA by the brewers introduced at eSake.
Southern Wine & Spirits of Nevada celebrated the 36th Annual UNLVino® in partnership with the William F. Harrah College of Hotel Administration. This Las Vegas tradition is a great opportunity for wine enthusiasts and winemakers to meet and enjoy the latest releases, the best vintages, and the finest varietals in support of scholarship.
UNLVino was created by Larry Ruvo, Senior Managing Director of Southern Wine and Spirits of Nevada and Jerry Vallen, founding Dean of the Hotel College in 1974. To date, UNLVino® has raised millions, making this one of the largest endowments for scholarship and student activities at the University of Nevada, Las Vegas and possibly the most unique educational fund raiser in the world.
The 4th annual Earth Day Food & Wine Festival is a weekend celebration at locations throughout the Central Coast. The feature event is held on Saturday afternoon at the historic Santa Margarita Ranch with over 200 purveyors of award-winning, sustainably produced food and wine. Growers, vintners, and chefs come together to serve delicious, one of a kind dishes made with locally sourced fruits, vegetables, meats, cheeses, olive oils, and more. Come and enjoy live music, a silent auction, unlimited samples of local cuisine, and meet the farmers who grow great food and wine while nurturing a healthy environment.Located conveniently halfway between Los Angeles and San Francisco, the Central coast is the perfect escape from the busy hub-bub of city life. Here, you know that your food doesn't just appear at the store but that it is brought to you by local farmers. Join us and celebrate the farmers who bring us great food and wines all while encouraging practices that will sustain local farming for years to come.
Renown French Pastry Chef Francois Payard gave a pre-view of the Vegas Uncork'd Grand Tasting Venue , Garden of the Gods Oasis at Caesars Palace . The newly opened pool is the most breathtaking swimming pool experience in Las Vegas and located exclusively at the most legendary casino resort of them all. Caesars Palace
Spacious, luxurious and stately, this collection of exclusive watering holes, decadent cabanas and palatial sunbathing spots is the ultimate warm-weather destination, no matter whether you bow before the gods of the sun or the water. What a better place to show off the Grand Tasting but at this Oasis on the Las Vegas Strip.
François Payard is a third generation French Pastry Chef born in Nice , France . François cultivated his passion for the art of Pastry as a child in his grandfather’s acclaimed shop, Au Nid des Friandises on the Riviera. He grew up surrounded by the delicious classic French pastry in the tradition carried on by his parents and grandparents for over fifty years.
His dedication and passion earned him positions in several of France’s finest kitchens. In 1988, Payard held his first position as Pastry Chef in Paris at La Tour d’Argent (***Michelin). The following year he went on to become Pastry Chef in the kitchen of Alain Senderens at Lucas Carton (***Michelin). In these renowned restaurants he met the challenge of creating dessert menus worthy of a three star Michelin rating.
In 1993, François Payard joined Chef Daniel Boulud for the opening of Restaurant Daniel (****NY Times) where he delighted guests with his chocolate and seasonal fruit menus. In 1995, The James Beard Foundation named François “Pastry Chef of the Year” in recognition of his accent on flavor combined with a unique sense of pastry design.
Chef and owner François Payard will be at the Grand Tasting but will also welcome guests for an intimate afternoon tea and dessert demonstration. This special Mother’s Day weekend event is a unique glimpse into the technique of this celebrated chef and his classic Parisian pastry shop. Hosted by Bon Appétit Editor-In-Chief Barbara Fairchild. This Vegas Uncork'd experience also includes a signed copy of François Payard's book, "Chocolate Epiphany."
This speciall event is currently sold out. Please check back later as tickets may become available or call 877.884.8993 to be placed on the wait list.
Pinot noir (French pronunciation: [pinoˈnwaʁ]), the name is derived from the French words for "pine" and "black" alluding to the varietals' tightly clustered dark purple pine cone-shaped bunches of fruit.
In the vineyard this varietal is sensitive to light exposure, cropping levels , soil types and pruning techniques. In the winery it is sensitive to fermentation methods, yeast strains and is highly reflective of its terroir with different regions producing very different wines. Its thin skin makes it highly susceptible to bunch rot and other fungal diseases.
Pinot wines are among the most popular in the world. Joel Fleischman of Vanity Fair describes Pinot noir as "the most romantic of wines, with so voluptuous a perfume, so sweet an edge, and so powerful a punch that, like falling in love, they make the blood run hot and the soul wax embarrassingly poetic." Master Sommelier Madeline Triffon calls pinot "sex in a glass" Peter Richardsson of OenoStyle christened it "a seductive yet fickle mistress!"
For lovers of this very special variety , there is only one place to be the first weekend in March . That would be in Shell Beach California to attend The World of Pinot Noir.
These two days include in-depth Tasting Seminars, Grand Tastings a Featured Tasting with a guest Burgundian producer, two Gala Pinot Noir Dinners and even a Santa Barbara style Paulée. All of these extraordinary food and wine extravaganzas are hosted by participating wineries and feature an outstanding Sommeliers from across the U.S.
The 10th World of Pinot Noir began with a Tasting of Vintage Old World Burgundies. This very intimate and tasting featured aged Burgundies from the cellars of the Court of Master Sommeliers. Led by Master Sommelier Fred Dame, each table was hosted by a master sommelier .
Friday afternoon was just the mid-point of the first day when guests joined more than 95 Pinot Noir producers from across the globe showing both current releases and library selections in three tasting tents located on the bluffs overlooking the Pacific Ocean.
Gourmet appetizers prepared by Chef Gregg Wangard, Chef José Garcia and The Culinary Team of The Cliffs Resort as well as exceptional cheeses from The Cheese Shop Carmel/The Cheese Shop Santa Barbara allowed all of the attendees some nice walk around dishes as they enjoyed wonderful Pinot Noirs in Riedel Crystal Pinot Noir glass.
Right next door to the Cliffs is the Dolphin Bay Resort and another Gala dinner that their famed LIDO restaurant overlooking the Pacific Ocean. Chef Budi Kazali recently named the "Ultimate Chef for 2009" by Central Coast Magazine 2004 took over the Ballard Inn & Restaurant in Santa Barbara County, prepared an unforgettable meal featuring fresh local ingredients and his French-Asian cuisine that was truly mouth watering.
David Garwicki and David Reardon, Bacara Resort, Santa Barbara CA
Frank Ostini, Hitching Post II, Buellton CA
Cal Stamenov, Marinus at Bernardus Lodge, Carmel Valley CA,Clark Staub, Full of Life Flatbread, Los Alamos CA, Paolo Stoltz, The Men's Club, Dallas TX, Craig Von Foerster, Post Ranch Inn, Big Sur CA
VINO LAS VEGAS has been well acquainted with Don and Lindsey Schroeder for several years . And have been fortunate to have seen them acquire well deserved recognition for their hard work.
Many may find the name CHIEN an interesting name for a wine. However , If you meet Don and Lindsey you know it fits them to a tee !
Don and Lindsey moved to the Lompoc Valley from Eureka, CA in early 2000 to help Don's mother and stepfather by overseeing the installation of their vineyard, which is now the award winning Ampelos Vineyard.
As the vineyard implementation was under way they longed to have a friend on the ranch with them. Living in a farming community everyone seemed to have a "vineyard" dog . In May of 2000 they visited the Santa Ynez Valley Humane Society to see about adopting a dog. After carefully perusing each animal Don was drawn to one specific dog. All of the dogs had leapt at them in their kennels as if to say “PLEASE PICK ME!"
One dog did not. He was the only one to growl at them and for some reason Don felt that he could provide a home for him . The next day they returned to adopt Bear, a 2 year old male, Chow-Chow/Labrador mix breed. After trying unsuccessfully for almost 2 hours to get Bear in the truck they finally got him home. He had been neglected and abused before they brought him into their lives and for the first few nights , Bear would not come in the house without picking him up and carrying him inside . Every time they would leave the house he would scream and cry and when they would return home he would cry as if to tell them “thank you for coming back.”
Over the next few months Bear and Don developed a special bond. Eight years later Bear is an extremely well adjusted, happy dog that loves to cuddle and receive all the love that is given to him. We at VINO LAS VEGAS can attest to what a great dog Bear has become , and even enjoys running through the vineyards with our own dog we we visit.
"We chose the name Chien for one very simple reason. We have two passions in our lives, dogs and wine. Because we love the wines of Alsace we chose the name Chien which is the French word for “dog”. We feel that after raising 2 dogs, especially one that was so badly abused, making wine has a very similar foundation. Lots of love, patience and persistence is needed. We have that in abundance for Bear, Shady and Chien " Don said.
Don took a job for the 2000 harvest with Babcock Vineyards and his passion for wine was born and he never looked back. Don said " I had always enjoyed drinking wine and after working those first long days of harvest the passion inside me flourished". Over the next few years , Don worked at various wineries and furthered his passion for wine and the wine industry. He is currently the wine maker for the renowned Seasmoke Cellars
Don and Lindsey launched their own label with Chien Wine . After harvest of 2006 they decided to make a small batch of an Alsace blend for the next harvest and created Edelzwicker, meaning “noble wine”, this wine is a traditional white blend of Alsace. The 2008 Edelzwicker was even named Wine of the Week by the LA times in March 2010.
Their blend consists of Riesling, Pinot Blanc and Gewurtztraminer. This crisp, balanced blend truly represents what they believe are the many beautiful qualities of these often under appreciated varietals. With the release of their 2009 vintage they introduce the first Santa Barbara County, and third California Gruner Veltliner.