South Coast Winery produces some very nice wine from California's Temecula Valley appellation. This particular wine was sourced from the Carter Estate Vineyard and is made with the famous Spanish varietal of Tempranillo.

On the nose I get some really fresh and vibrant aromas of grapefruit, strawberry, red raspberry, and mineral. It's a very pretty and perfumed bouquet and one that I keep returning to my nose to enjoy!

On the palate I get lovely flavors of sweet red raspberry fruit and hints of candied strawberry. It's quite obvious that this wine has a substantial amount of residual sugar, and to be honest it almost reminds me of drinking a Brachetto d'acqui, but with a bit more acidity.

Look..., stylistically this wine is a bit different then most rosé that is on the market today. It is much sweeter than most California blush wines that fall into the "fine wine" category. However, I don't think that this makes this wine any less inferior. In fact, I think this is the perfect pool-side summer wine, that I wouldn't mind polishing off all by myself! 87 points

Below is a video of the winemaker talking about this wine:

This wine is from California's Temecula Valley appellation, and the Musque Clone Sauvignon Blanc that was used to make this particular wine was sourced from the Carter Estate Vineyard.

I have always really enjoyed when wineries chose to use the Musque clones because I believe it gives the wine such an amazing bouquet. If I'm not mistaken I think Merry Edwards uses Musque, and if anyone has tried her S.B.'s then they'd know the quality that can be produced with this particular grape in California.

On the nose I immediately get quite a rush of citrus peel and fresh cut grass. These aromas are also accompanied by some really distinct gooseberry and kiwi notes. It's a very vibrant and quite well-defined bouquet that is unmistakably Sauvignon Blanc.

On the palate the wine is quite round in texture and speaks directly to the use of this particular Musque clone. I get flavors of tangerine, stone fruits, kiwi, and some subtle mineral notes. The wine definitely carries a touch of residual sugar, but finishes with enough acid to make the wine considerably balanced.

I usually prefer a bone-dry style Sauvignon Blanc, however this wine is actually quite nice and I can really see it being a wine that would appeal to the masses. It would almost assuredly be a hit at a casual dinner with some good friends that don't typically drink wine. 88+ points

Below is a video of the winemaker:

Chateau de La Chaize produces France's best known Brouilly, which is one of the most elegant of wines from the largest of the ten individual vineyard appellations in the Beaujolais district. The wine is produced from 100% Gamay Noir, sourced from vines 3 to 70 years in age. (50% of the vines in the vineyard are over 30 years old) The wine is aged in wooden casks for 6-8 months in the famous vaulted cellars of Château de la Chaize.

On the nose I get fascinating aromas of cherry, cranberry, rose pedal, earth, mineral, sandalwood, smoke, and game. It's a bouquet that becomes quite floral and complex as the wine warms in the glass.

On the palate the wine is tart and fruity, and shows some really nice light cherry and cranberry flavors. This is definitely made in a very "old world" and uniquely European style. It's the kind of red wine I would expect to be served at a local eatery in the heart of Burgundy. There is a rustic, but very delicate nature to this wine that I really enjoy. Behind the tart red-fruit flavors this wine is lined with a good amount of acidity and some really nice mineral and earthy tones.

What I'm most impressed about with this wine is that after six years it's drinking magnificently. This is easily the most age-worthy Beaujolais I have ever tasted. The acidity is very reminiscent of many of the premium village wines of Burgundy. In fact, if I was given this wine in a blind tasting I would almost inevitably guess that this was Burgundy from the cote d'or. It doesn't necessarily taste like Pinot, but it really doesn't taste anything near to what I've experienced with Gamay in the past.

This is quite compelling wine and a total knock-out for the price. 88+ points
(Caution: For old-world wine enthusiasts)

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St. Francis Winery & Vineyards, a Sonoma County producer of hand-crafted fruit forward varietal wines, launches their first nationwide virtual tasting featuring Merlot on Thursday, May 19, 2011. As the first Sonoma County winery to plant and produce Merlot, their virtual tasting will salute the varietal they pioneered since their first vintage in 1983.

Wine lovers across the country can participate in St. Francis #Merlot Day by signing up, free of charge, at www.stfrancismerlotday.eventbrite.com and opening a bottle of their favorite Merlot. The 24 hour tasting starts at 12:01am with participants sharing tasting notes and images of their favorite Merlot on Facebook and Twitter using the hashtag #Merlot. Even better, participate by visiting the winery and attending the KJZY radio station Happy Hour from 5:30 to 8:00pm and meet Winemaker Tom Mackey. An exciting new app from CrushWire technology will be available on iPads allowing participants to share their experiences online directly from the tasting room.

St. Francis’ winemaker Tom Mackey, heralded by the press as the ‘Master of Merlot’, is excited to participate and share his love for the presently underappreciated Merlot varietal, “Twitter and Facebook are easy ways for fans to share opinions about wine. The best way to communicate the taste and quality is old fashioned word of mouth – even when it’s delivered virtually on a smart phone.”

About St. Francis Winery & Vineyards:
For over 35 years, St. Francis Winery in Sonoma has hand-crafted fruit forward, luscious and full-bodied wines from superior mountain and valley vineyards in Sonoma County’s best appellations. While most renowned for its red varietals, including its Zinfandel (all old vines 60 - 110 years old), Merlot and Cabernet Sauvignon, St. Francis also produces a noteworthy Chardonnay. St. Francis Sonoma County wines are bursting with flavor and are recognized globally for outstanding quality and great value. Visit us at www.stfranciswinery.com

NIAGARA FALLS, Ont. – From Australia to California to Chile, Niagara Falls will be home to a cornucopia of wine, beer and spirits from around the globe as well as from closer to home.

Beginning May 27 and running until the 29 at the Scotiabank Convention Centre in Niagara Falls, Ontario, the Niagara Food & Wine Expo will unveil hundreds of finely crafted beverages to many eager enthusiasts poised to celebrate this magnificent grand opening.

This highly anticipated event will highlight wine, beer and spirits crafted locally and from around the globe. It offers an incredibly diverse selection, new experiences and first-rate educational opportunities for wine neophytes to the seasoned connoisseurs to everyone in between.

The renowned Toronto-Based Tutored Tastings program has emerged with four incredible educational classes led just outside the Expo in a classroom style setting. Learn to Taste like a Pro with experts from the LCBO, enjoy a Taste of Niagara led by four renowned winemakers, visit Vines Wine Camp to taste eight super summer sippers and go for the gold with a tasting of InterVin’ s top medallists hosted by the Head Judge himself.

“The great thing about the Niagara Food & Wine Expo is that we are bringing in high quality wineries from all over the world, along with a fantastic assortment of local restaurants and chefs, allowing attendees to pair world class wine with world class cuisine,” said Christopher Waters, Editor of VINES Magazine and Wine Consultant with the Niagara Food & Wine Expo.

Representing a few of the international wineries at the Expo will be California’s Barefoot Wine & Bubbly, Fetzer Vineyards and Little Black Dress Wines; Australia’s Henry’s Drive and Two Hands; Italy’s Giovello; Chile’s Viña San Pedro and Gato Negro; and Portugal’s Bacalhoa Wines, as well as many more.

“With summer just around the corner, the Expo is a great way to try out a variety of different wines and find the perfect choice for your next get together with friends or just to sip on the back patio,” said Waters. “At the Expo everyone will be able to try something that they’ve wanted to test out but haven’t had the chance.”

Of course not everything at the Niagara Food & Wine Expo will be from south of the border or overseas. Many Niagara wines will be presented at the Expo and guests will have the rare opportunity to meet the celebrities behind these locally crafted favorites including Derek Barnett, Winemaker at Lailey Vineyard, John Tummon, Winemaker at Kacaba Vineyards, Scott McGregor, Winemaker, Marcel Morgenstern, Sommelier with FRESH wines and many more.

Two local wineries that Waters suggests taking special note of are Frogpond Farm Winery and Southbrook Vineyards, which both produce 100 percent certified organic wines from their Niagara-on-the-Lake vineyards.

For more information on the Niagara Food & Wine Expo and to find a full list of exhibitors, visit www.niagarafoodandwine.ca.

St. Francis Winery has been producing quality wines in Sonoma County for over 30 years. I have always particularly enjoyed their Merlot as it has been a staple in quality California Merlot ever since I started my wine career. They seem to always remain in the correct price category and maintain a great quality-to-price ratio.

The 2006 St. Francis Sonoma County Merlot is composed of fruit from both the hillside and mountain fruit vineyards, as well as from vineyards located on the valley floor. I'm not entirely sure of the exact varietal breakdown of this wine, but the tech data sheet does indicate that the wine does have a percentage of Cabernet Sauvignon included in the final blend. The wine was also aged in both French ans American oak barrels for a period of twenty-three months.

On the nose this wine has a fabulous bouquet that exhibits aromas of ripe blackberry, black cherry, dried herbs, vanilla, and a touch of cedar.

On the palate the wine shows remarkable balance with a solid core of dark berry fruits such as blackberry, black plum, and currant, as well as secondary flavors of cedar-spice, vanilla, and dark chocolate. There is also a firm grip of dry tannins on the finish and hints of dried herb, which I believe would help the "blind taster" to pinpoint the varietal.

This wine is full-bodied and would stand up to most big grilled meats and beefy stews. It's has lots of bold and ripe fruit and is a great example of quality Sonoma County Merlot. 89 points

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The first vintage of this wine was released in 1979, which will immediately tell you that this producer is one of the classic and pioneering wineries of the Willamette Valley. What's great is that although this wine is actually quite a large production at 17,425 cases, about 75% of the fruit is sourced from estate vineyards located in the Chehalem Mountains AVA. So, it's a wine that's relatively easy to find, but it's also high quality juice, that's made from a great producer.

The color of this wine is just starting to change from its normal brimming red color, to a lighter shade of red that is quite translucent all the way through to the core. The edges are turning to an almost rosé type color, which is quite normal and just indicates that the wine has been in bottle for 4 years.

On the nose I get some really pretty aromas of cherry, red raspberry, rhubarb, mineral, and subtle hints of baking spice. This is textbook cool weather pinot noir and has all the complexity and mineral character of a classic Burgundy, but is just kissed with enough fruit to make it regionally specific to the Willamette Valley.

On the palate this wine is soft and elegant and shows some tart cherry flavors that combine with hints of red raspberry, cranberry, and crushed stones. The wine doesn't have an enormous amount of luscious or round fruit, but it's a style that will appeal more to the "old world" wine enthusiast. It's a graceful and very penetrating style of wine that relies on it's purity and ethereal qualities. 90 points

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The winners of Ultimate Beverage Challenge’s (UBC) second annual Ultimate Wine Challenge are announced today after judging was held at Astor Center in New York City on May 2-6, 2011. An extraordinary panel of judges, led by F. Paul Pacult and touting two Masters of Wine, once again proved that UBC’s founding tenets of integrity, method, and credibility can be the driving forces in alcoholic beverage competitions. The top scoring wines in their category were awarded the coveted Chairman’s Trophy and all Trophy winners and Finalists feature tasting notes from the judges along with their rating based on the 100-point rating system. The top awards, ratings and tasting notes from such esteemed judges are invaluable in assisting brands market their wines as well as helping consumers navigate the hundreds of choices they are presented with when it comes time to purchase. In addition, this year Ultimate Wine Challenge results feature wines designated as “Great Value” based on the relationship between their price and final score.

Ultimate Wine Challenge judges were led by F. Paul Pacult (Judging Chairman) and Sean Ludford (Assistant Judging Chairman) and included: Lorena Ascencios; Michael Apstein; Christy Canterbury; James Conley; Mary Ewing-Mulligan, MW; Mary Gorman; Ed McCarthy; John McClement; Steve Olson; Patricia Savoie; Tara Q. Thomas and Jennifer Simonetti-Bryan, MW. Wines entered were judged on the familiar 100-point rating system in multiple rounds to arrive at the top wine per category. All wines were judged in flights according to price, grape type and region. The judging panels did not know the identity of any of the entered still, sparkling and fortified wines in order to provide a completely level playing field for all entrants.

Said UBC Managing Partner F. Paul Pacult, “We are pleased that so many companies entered Ultimate Wine Challenge this year. It proves that people understand the importance and the value of our unimpeachable judging methods, the worth of our Chairman’s Trophy awards and the marketable use of our scores and tasting notes. It takes more than entrance into our contest to win an award, and companies understand—and respect—that. This is only our second year, and we have already established our Challenges as an industry presence. They have grown by leaps and bounds in so many ways, and we’re all looking forward to a long and promising future for all our Challenges.”

2011 ULTIMATE WINE CHALLENGE CHAIRMAN’S TROPHY WINNERS

Red Wine:
· Altos Nevado Malbec 2008 (Argentina): Malbec-World

· Beronia Tempranillo Reserva (Spain): Spain-Reds

· Black Stallion Winery Cabernet Sauvignon 2008 (USA): Cabernet Sauvignon-World

· Cecchi Sangiovese di Maremma Bonzio 2009 (Italy): Sangiovese-World

· Falua Conde de Vimioso Reserva 2008 (Portugal): Portugal-Reds

· Franciscan Magnificat 2006 (USA): Assorted Reds-North America

· Giarrusso Zinfandel 2008 (USA): Zinfandel-USA

· Sequana Pinot Noir Sarmento Vineyard 2009 (USA): Pinot Noir-World

· Wakefield St. Andrews Estate Shiraz 2006 (Australia): Shiraz/Syrah-World

· Wild Horse Merlot 2008 (USA): Merlot-World

White Wine:
· Clos du Val Ariadne Semillon/Sauvignon Blanc (USA): Sauvignon Blanc-World

· Glen Carlou Chardonnay 2009 (South Africa): Chardonnay-World

· La Miranda de Secacastilla Grenache Blanc 2009 (Spain): Assorted Whites- Europe

· Wagner Vineyards Riesling Semi-Dry Estate Grown 2009 (USA): Riesling-World

Champagne/Sparkling:
· Piper Sonoma Blanc de Blancs NV (USA): Sparkling-World

Dessert Wine:
· Inniskillin Vidal Blanc Ice Wine 2007 (Canada): Late Harvest/Botrytisized-North America

Fortified Wine:
· Taylor Fladgate 20 Year Old Tawny Porto (Portugal): Porto-Portugal



For a complete list of results, including all Finalists, scores and tasting notes, visit www.ultimate-beverage.com/uwc2011results
For a selection of downloadable high and low resolution images, visit http://www.ultimate-beverage.com/wine-contest/2011-wine-photos/download/

Dolcetto is one of the few Italian wines that I really haven't been able to fully explore through a wide variety of producers. Most of the one's that I've tried are simple red table wines with not much going on in the way of true complexity.

The grapes for this wine were sourced from vineyards in the areas of Barbaresco, Treiso, Alba and Monforte. The wine is 100% Dolcetto and I believe was aged for a short period in stainless steel tanks.

On the nose I get some light red fruit notes; cranberry, cherry, red currant. There is an obvious earthy and steely component as well.

On the palate the wine is again very light in flavor and texture and shows some soft cherry and cranberry notes. There are also some subtle hints of earth and leather.

It's a light and quaffable little red that may pair decently with a simple pasta and marinara sauce dish, but it falls short on complexity and any sort of depth. 82 points

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I've always been a huge fan of the Chimney Rock Stags Leap District Cabernet Sauvignon. I also really enjoy revisiting old school, classic, Napa wineries that seem to always produce quality wine vintage after vintage. No, Chimney Rock isn't the newest cult producer and usually doesn't get a large amount of press. However, what you can be sure of is that when you crack a bottle of their flagship Cabernet, that it will be smooth, delicious, and very representative of the quality of the Napa Valley growing season. Caymus, Phelps, Jordan, Groth; these are just some of the solid Napa Valley producers that show this same type of consistency.

The 2007 Chimney Rock Cabernet Sauvignon is composed mostly of Cabernet Sauvignon, but does have a bit of Merlot, Cab Franc, and Petit Verdot blended into the final composition.

On the nose I get classic black raspberry aromas that combine with cassis, mocha, vanilla, and slight hints of clove. It's a seductive bouquet that boasts big black fruits with dark chocolate undertones. There is a spiciness as well that I think perfectly typifies the appellation.

On the palate the wine is extremely silky in texture (Chimney Rock is particularly good at producing silky-smooth Cabernet!) I get delicious flavors of ripe blackberry, cassis, spice, vanilla, and roasted coffee. The finish is long and shows some nice ripe plum and blackberry flavors.

This is really good wine and one of the better vintages they've produced in the last decade. The finish is just so long and delicious and the texture is ultra-silky. I would love to taste this wine after ten years, because it has so much fruit and is really quite powerfully structured as well. The wine is so in-balance that it's hard to notice that it is actually massively structured. 94 points

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This wine was created to celebrate Chile's 200 year anniversary of independence. It's a blend of Carmenère from the famous Colchagua Valley and Cabernet Sauvignon from the historic Maipo Valley.

The wine is 70% Cabernet Sauvignon and 30% Carmenére and was aged in both French and American oak barrels for a total of 8 months.

On the nose I get aromas of blackberry, pepper, dark chocolate, oak, and a loamy-earth character.

On the palate the wine rich and spicy and shows flavors of black currant, black plum, spice, vanilla, and cedar. It's a very dry wine with some pretty hefty and almost austere tannins on the finish.

I really believe this wine is still very young and needs another year or two more in-bottle before it completely becomes harmonised. As it is right this moment it's an 88+ point wine. This score could go up with a few extra years of aging.

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To be completely honest I've never really been a huge fan of South African wines. However, this doesn't mean that I haven't tasted my fair share of them that have been of considerable quality. I also believe that there's a lack of exposure when comes to these wines here in the south-western Unites States. Chenin Blanc seems to be the varietal that most excels in this region and perks the most interest for my palate.

Fairview Estate, (where this wine is sourced) is a third generation family owned farm, located on the slopes of PaarlMountain in the magnificent winelands of the Cape of Good Hope. The grapes for this Chenin Blanc were sourced from bush vine vineyards located in the warm Agter-Paarland and cool Darling areas.

The wine is stainless steal fermented and also had a three months of sur lie aging.

On the nose the wine expresses aromas of citrus peel, pear, bread dough, chalk, mineral, and hints of white blossom. It also has a slight tropical aspect to it and perhaps a hint of kiwi and guava.

On the palate this wine has a pretty round texture and is backed by a good core of acidity. The flavors that make the most impact are citrus notes and subtle hints of mineral and chalk. The finish is actually quite delicious and long, showing lime peel, kiwi, and guava flavors.

This is a very nice summer wine that would be delicious with all sorts of seafood or chicken dishes. It has great varietal character and quite extensive complexity. 90 points

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Friday night at the Pebble Beach Food & Wine Festival dinner was prepared by five world-renowned chefs; Daniel Boulud of Daniel in NY, Michael Chiarello of Bottega in Yountville, Dean Fearing of Fearing’s at the Ritz Carlton Dallas, Christopher Kostow of The Restaurant at Meadowood St. Helena, Masaharu Morimoto of Morimoto Napa & NY, Michael Symon of Lola Bistro Cleveland, with DJ Mom Jeans AKA actor Danny Masterson spinning.

Hosted by Lexus and Carl Heine of Krug, it was considered “the most elaborate Krug Dinner of the decade,” each dish prepared by a celebrity chef was explained by that chef and Carl from Krug explained the pairing which included: Krug Clos du Mesnil 1998, Krug Collection 1989, Krug Vintage 1998, Krug Rosé and, of course, Krug Grande Cuvée.

180 guests enjoyed the food and champagne, dancing after dinner to Danny's music, along with his brother Jordy Masterson, both of whom are regulars on the Hollywood music scene.

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The Soave Consortium Showcases Italy’s Favorite White Wine in a Month of Events and Classes at Eataly

Soave wines will be featured for the entire month of May at Eataly, New York’s mecca for Italian cuisine. Soave seminars in Eataly’s ‘La Scuola,’ wine pairings in all of Eataly’s restaurants, a Soave Bar in La Piazza, tastings in Eataly Vino and a photo exhibit of the Soave area by renowned Italian fashion photographer Gio Mantonara are all part of the festivities as Eataly celebrates Italy’s favorite white wine.

“We are excited to showcase many of our best Soaves at Eataly, which has become the center of Italian food and wine in America,” said Arturo Stocchetti, president of the Soave Consortium. “And May is the perfect timing for Soave Month. Our wines go great with summer picnics, backyard barbecues and fresh, light summer cuisine.”

“Eataly is happy to host ‘Soave Month’ and introduce more Americans to these delicious white wines from the Veneto,” said Nicola Farinetti who manages the Eataly location in New York. “A glass of Soave is the perfect way to welcome the warm spring and summer months in New York.”

The Soave seminars in La Scuola will be held May 3rd and May 5th. There will be free Soave wine tastings in Eataly Vino every Friday and Saturday throughout the month and the photo exhibit of stylized black and white shots of the Soave region, including the vineyards and the historic Soave castle, will be on view throughout Eataly for the entire month. A rotation of up to five Soave wines will also be served by-the-glass in all Eataly restaurants and in La Piazza at the Soave Bar each week. For more information about Soave Month, email Alessandro Boga at aboga@colangelopr.com.

About the Soave Consortium
The mission of the Soave Consortium is to promote Soave wines — among the first wines in Italy to receive the DOC designation — to the world and protect the quality of Soave wines through the development and administration of strict production guidelines. Currently, the Consortium oversees and administrates production for 90% of Soave producers cultivating over 16,000 acres of vineyards and producing 45 million liters of Soave wine per year. For more information, visit www.ilsoave.com.

About Eataly
Eataly, the largest artisanal Italian food and wine marketplace in the world is a collaboration between Joe Bastianich, Mario Batali and Lidia Bastianich of Batali-Bastianich (B&B) Hospitality Group and Oscar Farinetti, founder of Eataly which first opened in Turin, Italy in 2007. Located in the heart of Manhattan, Eataly New York has plenty for visitors to shop, taste and savor including seven full-service eateries, a café, wine shop, bakery and patisserie, and a culinary educational center. The marketplace also offers a variety of cured meats, cheeses, fruits and vegetables, fresh meats and fish, handmade pastas, desserts, baked goods, coffees and teas, as well as a selection of housewares and books, Italian dried pastas, canned goods, sauces, olive oils and more. Eataly encompasses 42,500 square feet along with a 4,500 square-foot open-air rooftop beer garden.

The Skalli family has deep roots in French viticulture and have been involved with grape growing in various regions throughout France. What's really neat is that in 1982 they established the very well known winery in the Napa Valley called St. Supery. Although for much of their history in France the Skalli Family was mostly making wines in the Languedoc and on the island of Corsica, in the early 2000's they decided to purchase a century old wine company (Maison Bouachon) in Chateaunuef-du-Pape, in the Rhone Valley.

The vineyard is currently planted to Grenache (60%), syrah (30%), Mourvèdre (approximately 7%), and other typical grape varieties (making up 3%, such as Counoise, Terret noir, Muscardin and Vaccarèse). The wine is aged in French oak for 12 months before bottling.

On the nose I get complex aromas of ripe black plum, wild raspberry, coco, crushed rocks, spice, black licorice, forest floor, and tobacco. It's a very deep and penetrating nose that evolves brilliantly in the glass. Like now I'm noticing some really interesting tea berry and prune notes as well.

On the palate this wine is spicy and robust, showing flavors of blackberry, dark chocolate, mineral, over-ripe plum, crushed stones, dried sage, tar, and oak. The finish is long has some really nice ripe plum notes and some spice from the oak.

At this point in it's life the wine improves dramatically from some vigorous shaking inside a decanter. I can tell you that I did this and the wine immediately changed from being a hard, chunky, and somewhat undrinkable wine, into a very nice and elegant Chateauneuf. It does have some slight earthy tones and some mineral, but this wine is made very much in the new world style. It's totally devoid of any musky or gamey notes which I sometimes really enjoy with these wines. 90+ points

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