Entries Tagged 'Argentina' ↓

Here is an elegant wine, an exceptional terroir In the Bordeaux region, the vines are not the only things that are cultivated; a whole “art de vivre” has been established here. When Jean-Philippe Caille took over the Château l’Arrosée estate in 2002, he chose to stand by this very French philosophy.

Today, Château l’Arrosée, a Saint-Emilion grand cru classé listed in the famous
Féret guide of 1868, figures among the best wines in the region.

The 2007 vintage is a fine blend of 60% Merlot, 20% Cabernet
Sauvignon and 20% Cabernet Franc and is a classic example of the
uncommon nature portrayed by Château l’Arrosée wines.
Rich and intense, deep purple in color.

Thanks to the weather conditions, the 2007 is a noteworthy vintage
with an aromatic, fresh quality. It has a fine nose; slightly toasty
with notes of red fruit and spice. Smooth and sumptuous on the palate with a long finish in the presence of fine tannins.

A unique location
Château l’Arrosée is situated on the southern side of Saint-
Emilion: its 9.5 hectares of vines benefit from maximum exposure
to the sun, helping make this terroir one of the most illustrious in
the appellation.

The estate comprises two different but complementary types of soil
which typify Château l’Arrosée’s complexity and characteristics:
on the hillside, in full sunlight, a clay and chalk based soil which
allows the harvest to mature to its full potential. A sand and silt
based soil forms the foundations at the foot of the hill.

Facilities that measure up to the terroir
When Jean-Philippe took over the estate in 2002, he undertook
some major renovations in order to develop production, taking
care not to disturb the vines. The wine production buildings were
in fact totally rebuilt without having to dig up a single vine. The
new facility deals with everything associated with the handling
of the grape: a fermenting room that allows for parcel-by-parcel
wine-making, two barrel storehouses where the wine can be stored
for up to 18 months and a general wine warehouse, all of which
are fully air-conditioned. The vines themselves have also been
subject to improvements. Some 500m3 of earth has been placed at
the top of the hill to prevent against erosion; an age-old practice
for vines set high up on the hillside. Major «complantation» (the
cultivation of different grape varieties on one single plot of land)
and drainage work has been carried out. The terroir has been given
every opportunity to express its full potential.
Perfection, down to the finest detail

At Château l’Arrosée the terroir and the fruit it produces are highly valued,
hence the creation of a revolutionary sorting table. This l’Arrosée patented
circular sorting table, developed by the team at the estate, enables only the best
of each bunch to be selected. The grapes continually circulate on the round
tabletop under the watchful eye of the sorter who then decides their fate.
If the bunch is deemed “suitable” it rejoins the “erafloir” (the machine that
separates the stalk from the grape) via the central urn. “Thanks to this sorting
table, the first of its kind in the world, we are sure that the harvest is effectively
sorted; there is no room for imperfection or waste. The sorters have become like
goldsmiths!” explains Jean-Philippe Caille. “

It is also this attention to detail that helps make Château l’Arrosée an exceptional wine that is esteemed by both professionals and amateurs as the rising star of Saint-Emilion.

A subtle blend for a prestigious wine

With its vines that are more than 40 years old and its three grape varieties (Merlot,
Cabernet Franc and Cabernet Sauvignon), the Château l’Arrosée vineyard is
something special. But the Cabernet Sauvignon vine, rarely planted in clay based
soil, really comes into its own thanks to its geographical location, making the estate
all the more unique.

It is the blend that makes Cabernet wines great and the perfectly blended wines
produced at Château l’Arrosée replicate fully the character of this exceptional
terroir: fleshy and powerful, they are also full-bodied and perfumed. With a deep
purple robe, they offer a dense, rich nose that opens up to reveal notes of red fruit.
On the palate, the red fruit is highlighted by minerals, harmonizing the aromas,
supported by an acidity that is both fresh and stimulating. Subtle and balanced,
l’Arrosée is the very example of a great Saint-Emilion.

Château l’Arrosée 2007
Recommended Retail Price : from 32 € including VAT
Retail outlets: Lavinia Paris – 3 boulevard Madeleine – 75001 Paris or www.chateaunet.com
Château l’Arrosée 33330 Saint-Émilion – Tel. +33 (0)4 78 92 42 93
www.chateau-larrosee.com

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"Who Dat" Cooking at the Kahala Hotel & Resort Again? It’s Emeril’s Kitchen for the Weekend Featuring Signature Dinners, Cooking Demos, Wine Tastings and Cigars

Fresh off of last June’s Kahala Food & Wine Classic, chef Emeril Lagasse returns this spring for another soon-to-be-sold-out Kahala foodie extravaganza. The Kahala Hotel & Resort welcomes back the beloved star-chef of New Orleans cuisine, and will also feature wine selections from the award winning Schrader Cellars and cigars from Davidoff.

Chef Lagasse is the chef/proprietor of thirteen award-winning restaurants, including three in New Orleans (Emeril’s, NOLA and Emeril’s Delmonico). He is a national TV personality and best-selling author of 14 cookbooks, including Emeril’s New New Orleans Cooking, which introduced the world to his creative take on Creole cuisine, and his latest book, Emeril 20-40-60: Fresh Food Fast. His new, hour-long primetime television series "The Emeril Lagasse Show" will debut on March 28 on ION Television. He was the featured chef at the last Kahala Food & Wine Classic in June 2009.

The Kahala Food & Wine Classic featuring the Best of Emeril’s Kitchen includes these events:

E Komo Mai, New Orleans Opening Night Dinner
Friday, April 9, $150 per person
6 p.m. – 7 p.m. – Registration and Reception
7 p.m. – 10 p.m. – Outdoor dinner, Kahala o Ke Kai Lawn
By the shores of The Kahala, Chef Emeril, paired with the majestic red wines of Schrader Cellars, will present Spring’s freshest local ingredients and flavors of the Pacific. A night influenced by Hawaii, yet inspired by New Orleans. Cigars from 10 p.m. to midnight.
Cooking Demo: Emeril Live
Saturday, April 10, $100 per person
11 a.m. – 12 p.m. Maile Ballroom
The stage is set for a culinary showcase; up close and personal with Emeril Live, just like the TV show. Be entertained by Chef Emeril, the heart and soul of New Orleans cuisine, as he highlights the magic of the Pacific. Emeril will be available to answer questions from the audience following the demonstration.
Wine-ology Wine Tasting
Saturday, April 10, $50 per person
2 p.m. – 3:30 p.m. Waialae Ballroom
Wine tasting with Napa Valley vintner Fred Schrader and winemaker Thomas Brown of Schrader Cellars. The tasting will also feature paired tapas.
The Art of Blending and Tasting: A Cigar Lesson with Michael Herklots
Saturday, April 10, $30 per person
1 p.m. – 2.30 p.m. Kainoa Terrace
Dissect the science of cigars with the finest tobacco blends. Join Davidoff’s Michael Herklots for a lesson where all the secrets of the cigar are divulged, from plant to puff.
Emeril’s Kama’aina Affair: Final Night Dinner
Saturday, April 10, $150 per person
6 p.m. – 7 p.m. Registration/Reception
7 p.m. – 10 p.m. Plumeria Beach House
Come feel the love of New Orleans, highlighted with the flavors and produce of Hawaii. Prepared by Chef Emeril, and paired with the award winning wines of Schrader Cellars. The food, wine and celeb-appeal of Chef Emeril offer a truly unique Big Easy experience.
Mississippi Smokin’ (After Hours)
Saturday, April 10, $50 per person
10 p.m. – 12.30 a.m. Koko Head Lawn
Guests can enjoy the elegance and pleasure of Davidoff Cigars with "stickman" Michael Herklots and a glass of liquid gold.
Event prices listed above do not include tax and gratuity. Special room packages are available. For more information on packages, call The Kahala at (808) 739-8888 or toll-free (800) 367-2525; visit www.kahalaresort.com; or contact your travel agent.
The Kahala Food & Wine Classic is a regular themed culinary weekend featuring globally renowned chefs and winemakers in intimate settings. The two-day celebration includes gala dinners, dynamic cooking classes, wine tastings and cigar seminars. Past Classic events took guests on culinary journeys through Miami, Australia and Japan. The Kahala also hosts monthly themed menus at Hoku’s and Plumeria Beach House, focusing on unique ingredients. For more information on the Kahala Food & Wine Classic or to reserve your space at Emeril’s Kitchen, call the Kahala Hotel & Resort at 808-739-8760.

- About The Kahala -

With 338 guestrooms, The Kahala Hotel & Resort is an exclusive oceanfront destination resort known for its impeccable service and hospitality. Just minutes from Waikiki, yet offering the peace and serenity of a neighbor island experience, The Kahala has been Honolulu’s social address for weddings and gatherings since its opening in 1964. Captains of industry and celebrity guests continue to call The Kahala their home-away-from-home in Hawai’i.
The Kahala has five restaurants including the award-winning Hoku’s, a spa, and a lagoon that is home to playful Atlantic bottlenose dolphins. The resort is a member of The Leading Hotels of the World and Preferred Hotels & Resorts, and is long recognized internationally as an icon among legendary resorts. In 2009, The Kahala celebrated 45 years as one of Hawaii’s top resort destinations.
For more information, please contact The Kahala Hotel & Resort at (808) 739-8888 or toll-free at (800) 367-2525; or visit their website at www.kahalaresort.com

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201 W 79th St.

New York, New York

212-873-6423

www.nicematinnyc.com

Simon Oren is proud to announce that his and Chef Andy d’Amico’s wine-centric restaurant Nice Matin (201 West 79 Street, 212-873-NICE) has purchased the Chanterelle wine cellar, putting Nice Matin at an impressive 1,550 labels/selections.

Over 700 bottles were purchased, and highlights include 1970s and 1980s bordeaux’s: Latour 1970, a Jeroboam (4.5 liter) Pape Clement 1982, Chateau Yquem 1976, Pavie 1970, Pichon Comtesse 1982, Lynch-Bages 1978, as well as Burgundies from producers like Domaine Leflaive, Lalou Bize-Leroy and Domaine de la Romanee Conti. The list also features selections from the rest of Europe, new world cult wines, California cabernets such as Bryant Family, Harlan and Bond, and Quilceda Creek from Washington State.  Tete de Cuvee Champagnes including Dom Perignon Oenotheque 1976 is also on the list.

The purchase of this remarkable wine list continues the tradition of mature wines at Nice Matin that started with the J.F. Kennedy wines purchased by auction, says sommelier and Tour de France beverage director Aviram Turgeman.

Nice Matin is truly an oenophile’s delight and is in the ranks of the handful of other great restaurants known for their wine lists.  The Nice Matin formula is unique in the fact that the casual nature of the restaurant allows wine lovers to let their hair down and novices to feel comfortable experimenting and learning.  Paired with Chef Andy D’Amico’s Nice inspired menu offerings, an evening at Nice Matin is filled with many flavors.

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Eight years ago winemaker Eric Cinnamon, the talent behind Rancho Zabaco’s award-winning Sonoma County Zinfandels, began experimenting with Zinfandel from other areas of California including Lodi. To our delight, this experiment resulted in a rich and ripe, yet still structured Zinfandel that, importantly, could be offered at a lower price – allowing a wider group of Zin-enthusiasts to experience great Zin.

Of the first vintage Robert Parker exclaimed, "…the 2000 Zinfandel Dancing Bull may be the best Zinfandel buy in the marketplace. Its healthy dark plum/ruby color is accompanied by jammy black cherry fruit, medium body, excellent purity, and a lusty heady finish. It represents everything a Zinfandel should be."

Since then, Dancing Bull wines have remained consistent “Best Buys” for its Zinfandel and its Sauvignon Blanc, introduced in 2002. But what we are most proud of is that Dancing Bull wines have garnered a loyal group of fans who have helped secure its position as top selling premium Zinfandel. The D Bull loyalists took every opportunity to ask for more wine types in the Dancing Bull style: crisp, zingy whites and intense, rich reds.

So, in 2006, Dancing Bull launched an entire family of wines. All reflect the brand’s signature style of crisp, zingy whites and intense, rich reds. A Chardonnay with racy, green apple crispness, a Merlot that tastes like rich, blackberry pie and a Cabernet Sauvignon that brings to mind chomping chocolate covered black cherries. And of course, Dancing Bull Zinfandel and Sauvignon Blanc continue to deliver the intense fruit and spice flavors that started it all.

As always, their mantra remains: We take wine seriously so you don’t have to.

We recently tasted the Sauvignon Blanc and Cabernet Sauvignon. Both would be strong contenders for one’s house wine and rate a strong “B Plus” from Wine On Line.

Copyright 2010 By Punch In International and Wine On Line

Disclosure

The Dancing Bull 2008 Sauvignon Blanc continues with the award winning style of a crisp, zingy white wine that is equally fun to drink at home on the dinner table or at a backyard BBQ. The Taste? Think of enjoying a fresh squeezed glass of lemonade after mowing the lawn – crisp, vibrant citrus fruits with a touch of that traditional Sauvignon Blanc grassiness we all know and love.
Winemaking Notes:

The 2008 Dancing Bull Sauvignon Blanc was made using grapes from the best wine growing regions in California. The grapes were gently whole-cluster pressed to minimize harshness and to maximize the fruit’s varietal characteristics and citrus flavors. The juice was cold settled in order to give the finished wine elegance and balance to the mouthfeel. Finally, the 2008 Dancing Bull Sauvignon Blanc was primarily fermented in stainless steel and both fined and filtered prior to bottling.
Taste Profile:

The wine is crisp and clean with bright citrus tanginess balanced with a hint of cut grass herbaceousness usually found in New Zealand wine. The nose is packed with aromas of lime and kiwi, with subtle notes of fresh cut grass and boxwood. The mouth has a crisp acidity and focused grapefruit and lime freshness balanced by tropical flavors of guava and mango. This wine was crafted to be an easy wine to enjoy on its own or paired with just about anything from pasta to Chinese take out. To ensure no flavor is lost before opening we used a screw-cap closure making this wine easy to open and easy to enjoy.

Finished Wine:
Varietal Content: 99.0% Sauvignon Blanc
Titratible Acidity: 0.66/100ml
pH: 3.35
Residual Sugar: 0.26g/100ml
Alcohol: 12.65

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The 2006 Dancing Bull Cabernet Sauvignon was crafted in the Dancing Bull style of bold, intensely flavored reds that are equally enjoyable at home on the dinner table or at a backyard BBQ. The Taste? Think of a milk chocolate brownie with blackcurrant ice cream – a deep, rich sundae of black berries and hints of chocolate and vanilla.
Winemaking Notes:

Sourced primarily from Sonoma County and the Central Coast, the fruit for the 2006
Dancing Bull Cabernet Sauvignon is sourced from both warm and cool climate regions that produces a Cabernet Sauvignon with layers of fruit flavors, primarily of ripe blackberry and blackcurrant. The Central Coast fruit benefits from warm days and the marine layer fog that cools the grapes in the evenings to create ripe, forward fruit flavors and the distinctive, Cabernet dark red color. The cooler climate of Sonoma County and the coastal regions adds structure, firm tannins and a bit of brown spice.

Taste Profile:

The wine is a delicious Cabernet Sauvignon with complex flavors of black currant layered with dark spices of clove and brown sugar, balanced by milk chocolate and hints of vanilla without overpowering tannins. By allowing the rich fruit to be the star, the Dancing Bull Cabernet Sauvignon’s structured, dark fruit flavors and firm, deep mouthfeel make it a worthy sibling to our award winning, bold and spicy Zinfandel. A great complement to roast meats, rotisserie chicken or even burgers.
Finished Wine:
Varietal Content: 78% Cabernet Sauvignon (39.1% Sonoma County, 38.9% Central Coast), 5.9% Merlot, 4.7% Syrah, 2.6% Zinfandel, 8.8% mixed reds
Alcohol: 13.65%
pH: 3.76
Titrate Acidity: 0.51g/100ml
Residual Sugar: 0.6g/100ml

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