Taste // Tag

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17 Sep

Beyond the innovative distillation process, the story behind Cincoro is compelling and unexpected. In July 2016, a group of friendly professional basketball rivals, Jeanie Buss of Los Angeles, Wes Edens of Milwaukee, Emilia Fazzalari and Wyc Grousbeck of Boston and Michael Jordan of Charlotte, met for dinner. They began the evening as acquaintances and after sharing stories and discovering a mutual love of tequila, they quickly formed the foundation of an extraordinary partnership. Not long thereafter, the five new friends took the bold step of starting a company from scratch, ensuring their vision for a new style of tequila that was smooth on the palate, rich and complex in flavor, with a long luxurious finish. 

“We set out to create a sipping tequila that is ultra-smooth, naturally rich, complex and delicious; a tequila with exceptional taste,” explains Emilia Fazzalari, Chief Executive Officer and Founding Partner of Cinco Spirits. “Through hard work, determination and collaboration with our amazing group of founders and extended team, we have brought to life Cincoro Tequila. We believe each of our four Cincoro expressions provides a unique tequila experience that can transcend the category. We cannot wait to share Cincoro with the world!”

To complement the exquisite tequila, the team commissioned Mark Smith, Vice President of Innovation Special Projects at Nike, to design the bottle, packaging and brand identity system. The sleek, contemporary and unique bottle is a glass sculpture of the agave leaf that highlights the liquid with a five-sided base, showcasing the Cincoro Fire Agave icon in the punt at a 23-degree angle, topped with a king’s crown crystal stopper. The name Cincoro, translating to “five gold” in Spanish (“cinco” meaning five, “oro” meaning gold), pays homage to the five founding partners and their pursuit to create the gold standard in tequila.

Prior to the brand launch, Cincoro Tequilas have won 16 medals across the portfolio at prestigious spirits competitions including a “Double Gold” for Cincoro Reposado at the 2019 San Francisco World Spirits Competition. Cincoro inspires spirits lovers to sip, savor and smile by enjoying neat, on the rocks, or in a favorite cocktail with friends and family. Cincoro Tequila will be available in 12 markets at launch including Arizona, California, Colorado, Connecticut, Florida, Illinois, Massachusetts, Nevada, New Jersey, New York, Washington D.C. and Wisconsin. For additional information on where to purchase, please visit the “Where to Buy” section on Cincoro.com.

About Cincoro, @CincoroTequila
The Cincoro family portfolio offers four luxurious, award-winning tequila expressions with SRP per 750mL bottle starting at $70 for Blanco (unaged), $90 for Reposado (aged 8 to 10 months), $130 Añejo (aged 24 to 28 months) and $1,600 for Extra Añejo (aged 40 to 44 months).

In July 2016, five friendly competitors met for dinner and bonded over their shared passion for tequila. After many more adventures together, this group of five founding partners set out with one mission: to create the finest tequila anyone has ever tasted. Cincoro Tequila is uniquely made with 100% Weber Blue agave from private farms in both the highland and lowland regions of Jalisco, Mexico. The agave is hand-selected and slow-cooked in a small batch process, distilling the highland and lowland tequilas separately, before blending them together to create the Cincoro signature taste profile. This is the heart of Cincoro: a naturally rich and delicious family of tequilas that are smooth on the palate with a complex, long finish. Cincoro Tequila is a taste experience unlike any other. For more information about Cincoro, please visit www.Cincoro.com and @CincoroTequila. For press inquiries, please contact Cincoro@LaForce.nyc.

SOURCE Cincoro

Related Links

http://www.cincoro.com

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04 Sep

Many of the 1,750 wine and food lovers who attended this year’s Taste of Sonoma Saturday afternoon at the Green Music Center in Rohnert Park arrived with a strategy for tasting through the county’s premier wine, beer and culinary festival.

Then there were those who decided they would just wing it, opting to go big or go home.

“I don’t know how I’m going to make it through 132 tastings, but I’m going to try,” said Tricia Gantt of Austin, Texas, after sipping the 2016 Schug Rouge de Noirs Sparkling Pinot Noir Brut. “This is my favorite pour so far.”

While cooling off inside the music center’s lobby, Laura Sixkiller of Phoenix said she and four girlfriends had come with a game plan, but that went out the window as soon as they stepped foot in the sprawling venue, which included a Grand Tasting area and five wine lounges plus a beer garden pouring some of Sonoma County’s best brews.

“We had a list of key wineries, but then you see all these great wines,” she said. “We decided to start with rosé, sparkling and whites, and now we’re going to head into the reds.”

Although the crowd was up from last year’s 1,500 attendees, it was down from the 2,000 who came in 2017. That was the first year it was held at Sonoma State University, when a scorching heat wave topped 114 degrees.

This year, there was more live music — a total of five bands — and more lounges where folks could sit and chill while drinking and eating in the shade. The temperature only hit a high of 90 degrees.

A family who flew in from Texas decided to start the day in the popular Bubble Lounge, where three Gloria Ferrer sparklers were served with cheese and other small bites.

“We’re here for Sonoma,” said mom Carmen Delgado. “We arrived on Wednesday, and we did wineries right away. … Sonoma County is so Italian, with the rolling hills and the casual feeling.”

Although some attendees said they missed the “vibe” of the former venue — the rustic MacMurray Ranch in Healdsburg — others were impressed by the efficiency of the new venue with its ample parking, upscale bathrooms and air-conditioned lobby.

“I love it here at the campus,” said Mayella Heacock of San Diego, who took an Uber to the event from her Calistoga bed-and-breakfast. “It’s warm, but there seems to be a breeze now and then. There are tents and umbrellas and — hello — ice cream.”

For those who wanted to cool off, there were plenty of icy treats, including Three Twins Ice Cream at the entrance and Fiorello sorbet and popsicles served by Cafe Apae in the Visa Signature Lounge.

One of the most sought-after bites of the day was the pork chicharron with hamachi tartare created by Brendalee Vialpando of Drakes Sonoma Coast restaurant in Bodega Bay.

“We want to get our name out there for people who don’t get out to the coast often,” said Vialpando, who was hired three months ago.

A few winemakers attended the event hosted by the Sonoma County Vintners as part of a relaxing Labor Day weekend before harvest begins in earnest this week.

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22 Aug

If you’ve been part of the #fitsquad for a while, you know all about protein. You’ve seen the buff guys and girls with their protein shakes, those trying to lose weight are munching on protein bars and chicken breasts – it seems like everyone is loading up on muscle-building stuff.

And for good reason… Protein is important for every cell in the body. Your body uses protein to build and repair muscles, and it’s vital for our bones, cartilage, skin, nails, hair and blood. So, looking to up the protein in your diet? The good news is there’s no need to stock up on chicken breasts and steaks – you can get it all from plants.

READ MORE: 9 Foods That Can Actually Lower Cholesterol Naturally

That’s right, even if you’re a vegan or vegetarian you can get enough protein. According to registered dietician and Association for Dietetics in South Africa (ADSA) spokesperson Alex Royal, to get all the essential amino acids, you need to eat a combo of foods, including both grains (barley, whole grain wheat, corn, buckwheat, amaranth and rice) and legumes (beans, peas, peanuts, chickpeas and lentils). If both of these are eaten daily, there shouldn’t be a protein deficiency. So, which are the best sources?

Oats

While oats are not seen as a complete protein, they still contain higher-quality protein than wheat and rice. Around 120ml of dry oats give you approximately 4g of fibre and 6g of protein. Bonus: This portion also contains good amounts of magnesium, zinc, phosphorus and folate. The cherry on top? Oats are just so versatile, you can eat them every day.

Green peas

The little green balls so often relegated to side-dish status contain 9g per cooked cup (240ml). What’s more, a serving of green peas covers more than 25% of your daily fibre, vitamin A, C, K, thiamine, folate and manganese requirements. Plus, peas are a good source of iron, magnesium, phosphorus, zinc, copper and several other B vitamins. So get creative. Think: pea and basil stuffed ravioli, Thai-inspired pea soup or pea and avo guacamole.

Lentils

Lentils are a great source, with a 240ml cup providing 18g. Lentils also contain good amounts of slowly digested carbs, and a single cup provides 50% of your recommended daily fibre intake! More good news? Lentils may also help reduce the risk of heart disease, diabetes, excess body weight and some types of cancer.

Amaranth

Like quinoa, amaranth is a pseudo-cereal, meaning it’s not technically a cereal grain like wheat or oats. The main thing, though, is that this good-for-you stuff contains 9.3g and is a good source of manganese, iron and copper.

Soybeans

Soybeans are considered a whole source. This means that they provide the body with all the essential amino acids it needs. Boom. Add them to your trolley.

READ MORE: What Is Oat Milk – And Is It Even Good For You?

Soy milk

And then there’s soy milk – made from soybeans and fortified with vitamins and minerals. Why it’s great? Around 240ml contains 7g. Plus, it’s an excellent source of calcium and vitamin D. Note: Soy milk and soybeans don’t contain vitamin B12, so pick a fortified variety.

Tofu

Tofu is a good source and contains all nine essential amino acids. It’s also a valuable plant source of iron and calcium and the minerals manganese, selenium and phosphorous. Let’s not forget magnesium, copper, zinc and vitamin B1.

Edamame

Protein bomb edamame is also rich in folate, vitamin K and fibre. Tempeh contains a good amount of probiotics, B vitamins and minerals such as magnesium and phosphorus.

Nuts

Protein and antioxidant-rich nuts are packed with good-for-you fats and are a good source of fibre, iron, calcium, magnesium, selenium, phosphorus, vitamin E and certain B vitamins.

Fruit and vegetables

Which veggies rock the most? Watercress, asparagus, spinach, broccoli, potatoes and sweet potatoes (about 4 to 5g). Stock up.

READ MORE: These Are 19 Of The Best Muscle-Building Foods Right Now

Wild rice

Forget white rice. A 240ml cup of the wild kind contains 7g. Other bonuses: wild rice offers up a considerable amount of magnesium, fibre, copper and B vitamins.

Seitan

Popular among vegetarians and vegans, seitan is made from gluten, the main protein in wheat. (It contains about 25g per 100g.) Note: seitan should be avoided by those who suffer from celiac disease or gluten sensitivity.

Beans

Beans contain 15g per 250ml. They’re also an excellent source of carbs, folate, phosphorus and iron. Need more persuading? A bean- and legume-rich diet can decrease cholesterol, help control blood sugar levels, lower blood pressure and reduce belly fat.

Ezekiel bread

Ezekiel bread is made from organic, sprouted whole grains and legumes. These include wheat, millet, soybeans, barley, spelt, lentils and barley. Two slices contain almost 8g, which is slightly more than the average bread.

Chickpeas

Oh hey hummus. Chickpeas contain about 15g per 240ml and they’re a great source of fibre, folate, phosphorus and carbs.

Hempseed

Hempseed, from the Cannabis sativa plant, contains 10g of complete, easily digestible protein per 28g. It’s a good source of omega-3 and omega-6 fatty acids, plus it delivers a good amount of magnesium, iron, calcium, zinc and selenium.

READ MORE: 10 Late-Night Snacks To Nibble On Without Gaining Weight

Chia seeds

Chia seed contains 6g, plus 23g of fibre per 35g. Sprinkle them on your oats for an extra dose of magnesium, calcium, selenium, iron, omega-3 fatty acids and antioxidants.

Quinoa

Around 185g of cooked quinoa contains 8g. It’s also rich in manganese, magnesium, phosphorus, folate, copper, iron and zinc. Quinoa is non-GMO, gluten-free and usually grown organically.

Spirulina

Two tablespoons provide you with 8g, 22% of your daily requirements of iron and thiamin and 42% of your daily copper needs. Spirulina is also a good source of magnesium, riboflavin, manganese and potassium.

Nutritional yeast

Nutritional yeast’s cheesy flavour goes well with mashed potatoes and scrambled tofu. It contains 14g, plus 7g of fibre per 28g. Definitely worth a try – if you haven’t already…

Women’s Health participates in various affiliate marketing programmes, which means we may get commissions on editorially chosen products purchased through our links to retailer sites.

READ MORE ON: Nutrition Nutrition Advice Vegan


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07 Aug

The easiest way to boost your health and get all those nutrients first thing in the morning: make veggie smoothies using McCain frozen vegetables, just like Takkies.

Healthy and delicious? Yes, please! These smoothies will also keep you energised, boost your immune system and help you recover post-sweat-sesh!

Meet Takkies

Takkies is a busy mom, business owner, influencer and brand ambassador. How does she stay on top of her health and make sure she gets in all the nutrients she needs? By getting her veggies in first thing in the morning with a healthy vegetable smoothie. To make life easier, she always has McCain frozen veg on hand.

Make your smoothies work for you

The ideal smoothie recipes combine a mix of nutrients, vitamins, protein, fibre, hydration and deliciousness. If you only use fruit, your sugar intake will be too high, so we always recommend making your smoothies work harder for you by adding vegetables.

Beta-carotene for the win

A really easy veggie to add is carrots. We know about the health benefits of carrot juice, so why not try adding carrots to your smoothies? The one we were all told as kids? That carrots improve eyesight! It’s true. Carrots – and other orange-coloured veggies, like pumpkin – contain beta-carotene. Our bodies convert beta-carotene into vitamin A, which we need for healthy skin, eyes and immune systems. Carrots and pumpkin are also high in good-for-you fibre, which helps with digestion, plus they’re naturally low in sodium.

Why are McCain frozen veggies so great?

  • Top-quality farm-fresh ingredients are prepped and immediately frozen, locking in all those essential nutrients. Super nutritious!
  • There’s zero waste as you only use what you need (and put the rest back for later).
  • The vegetables are easy to portion out as they’re available in chunks.
  • You can use frozen veggies in your smoothies to make them extra creamy.

Spicy immune-booster smoothie

  • 1/2 cup McCain Pumpkin Chunks
  • 1/2 cup McCain Baby Carrots
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/2 cup sugar-free plain yoghurt
  • 1 banana
  • 1 tbsp chia seeds
  • 1 tbsp honey
  • 2/3 cup water

Place all the ingredients in a blender and blitz until smooth.

Top tip: Takkies adds McCain frozen veggies for extra nutrients and a creamy texture.

Energiser smoothie

  • 2/3 cup McCain Sweet Potatoes
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tbsp chia seeds
  • 1/2 cup sugar-free plain yoghurt
  • 200ml orange juice

Place all the ingredients in a blender and blitz until smooth.

Top tip: This mix of protein (from the yoghurt and chia seeds) and carbs (from the McCain Sweet Potatoes) is guaranteed to keep you energised to take on the day. Eating a combination of protein and carbs at breakfast time will make sure you feel fuller for longer. Plus, the orange juice contains vitamin C, which will boost your immune system.

Sweet butternut love smoothie

  • 1/2 cup McCain Mashed Butternut
  • 1/2 cup almond milk
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1 tbsp pumpkin seeds
  • 1 tbsp chia seeds
  • 1 tsp vanilla
  • 1 tbsp honey

Place all the ingredients in a blender and blitz until smooth.

Top tip: Butternut contains vitamin E, vitamin B6, folate, manganese and more potassium than a banana. This combo makes this smoothie the perfect post-workout meal! Plus there’s protein from the almond milk and chia seeds to aid with muscle recovery.

READ MORE ON: Healthy Eating Tips Nutrition Nutrition Advice Recipes Sponsored


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31 Jul

Do you know people who say they hate…absolutely abhor all vegetables, especially the green ones?   You know, the picky eaters, the ones who prefer the same old same old every meal.

Maybe you might even appreciate ways to introduce new, healthier foods into your diet.  Granted, we all have certain textures and flavors that we will likely never grow fond of, but as everyone knows, the more variety, the better nutrients which create a healthier body!

But for some people, old habits die hard and green only looks good on money, not in smoothies or veggies.

It’s never too late to retrain your taste buds to lust after nutrient-dense fare—even those veggies you swear you can’t stand.

  1. Taper Off the Trash
    Frequent consumption of sugary, fatty, or salty foods both hooks and dulls your taste buds; eventually, you’ll need to eat even more to create the same level of satisfaction. Luckily, the opposite is also true: The less of a food you eat, the less of it you need to create satisfaction, says David Katz, M.D., a nutrition expert at the Yale School of Medicine and author of Disease Proof: The Remarkable Truth About What Makes Us Well. The key is cutting down in baby steps. If, for example, you typically have healthy corn chips to eat your hummus, try eating less of them and add cut vegetables with your hummus. Or, if you tend to eat more cooked food than raw, try eating the raw first and using a smaller plate with less cooked food on it. Within a month, you’ll notice that smaller amounts of your guilty pleasures are enough to hit the spot—leaving your palate more receptive to new flavors.

 

  1. Try, Then Try Again
    Even if you didn’t grow up loving legumes, there’s still hope. Studies show that kids who keep trying just a single bite of a health food they dislike (think: Brussels sprouts) will eventually lose that aversion. “Such training works the same way with adults, and often faster,” says Brian Wansink, Ph.D., a professor of marketing at Cornell University and author of Slim By Design: Mindless Eating Solutions for Everyday Life. After sampling something three to five times, you’ll start to think, “This isn’t so weird or awful.” says Wansink. “Before you know it, you’ll actually enjoy the flavor.” Also, taste buds typically become less sensitive with age, which allows you to enjoy foods that once tasted too strong or bitter. Research from the Monell Chemical Senses Center found that when people consumed a bittersweet beverage once each day for a week, they wound up liking it 68 percent more than they did initially.

 

  1. Mix Old with New
    Still having trouble downing bitter greens, or feeling kind of meh about root veggies? Pair them with a sprinkling of something you do like. Stir-fry bok choy in a bit of coconut liquid aminos sauce, for instance, or blend 1/3 brown rice and 2/3 white rice; over time, you can adjust the ratio until you eat 100 percent brown rice.

What you’re doing is masking their flavor, but after several exposures, your brain forms a positive association with both tastes,” says Alan Hirsch, M.D., neurological director of Chicago’s Smell & Taste Treatment and Research Foundation. “You’ll soon find you like the new food on its own.”  Just remember, cultivating a taste for certain foods may require repeated exposure.

 

  1. Don’t Follow Your Nose
    It may not be the flavor of, say, cauliflower or broccoli that you object to, but the smell. “Green peppers, for example, have a bitter taste but a rather sweet scent, so most people find them agreeable to eat,” explains Hirsch. To make odoriferous vegetables more palatable, boil or steam them to remove sulfurous (stinky) compounds. Then serve them in a different room. Note: Your sense of smell is at its weakest in the evening. So, if we’ve inspired you to play around with your food choices, know that nighttime’s the right time to start getting adventurous.

 

  1. Keep Up Appearances
    Pretty plating can also put you in the mood: In a recent study, diners rated an artfully arranged salad as 18 percent more tasty than less attractive salads containing the exact same ingredients. While you’re at it, place greens on the right side of your dinner plate. “Americans typically tackle that side first,” says Wansink. “Putting vegetables or nutritious food there means you’ll eat it faster.”

 

  1. Adjust the Volume
    Though experts aren’t quite sure why, the soundtrack to your meals can influence your fickle tongue. Loud noise (e.g., techno) tends to make food taste less flavorful, according to a study in Food Quality and Preference, while music that could be described as more pleasant (like piano-based tunes) seems to enhance flavors. It could be that your brain is so intent on processing jarring sounds that it under-perceives tastes—a reaction you can use to your advantage. Play mellow tracks (or whatever takes you to your sonic happy place) to keep yourself eating the healthy food you already enjoy; increase the ivories when introducing bitters such as okra or collards into your diet.

 

  1. Educate Yourself

David Katz, MD, author of the book Disease-Proof says it’s important to give yourself reasons to like foods with flavors you don’t naturally love. If you learn about, say, why kale is so good for you—it’s loaded with fiber, vitamins A, C, and K, calcium, iron, and other plant compounds—you’ll be more motivated to try and like it.

 

  1. Turn off a Craving

When your sweet tooth starts demanding sugar, Katz recommends tamping it down by eating a food with a contrasting flavor, like half a grapefruit or a sour or bitter orange. Or switch to a palate-cleansing flavor, like mint.

 

  1. Limit Flavors in a Single Meal

Having too many choices at one time can stimulate your appetite and cause you to overeat. It’s called sensory-specific satiety—the tendency to get full and lose interest in, say, a delicious salad, but continue eating the cooked veggies. When you limit the variety in a meal, you’re more likely to feel satisfied sooner. Stick to raw salad first and simple cooked veggies later.

Share this with a loved one who has struggled adding more healthy foods to their diet.  Or, consider adding one of these ideas each week and see if you can enhance your own mealtime. Let us know how it goes.


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20 Jul

 

After nearly 20 years as president and winegrower of The Donum Estate, Anne Moller-Racke has decided to step away from the brand that she created, cultivated and cared for, opting instead to focus full energy on a more personal project—Blue Farm Wines.

“I felt like we accomplished what we set out to do back in 2011 and 2012 when Allan bought Donum,” Moller-Racke said, referring to the winery’s owners Allan and Mei Warburg, whom Moller-Racke credits for much of the success—and certainly the expansion of—Donum Estate. Since their proprietorship, Donum Estate has developed more vineyard acreage, expanded annual case production, installed 40 pieces of art throughout the property and built state-of-art hospitality and production buildings.

For Moller-Racke, the partnership also allowed her to become more involved in the winemaking process. “It brought me into the cellar. I loved it because I was making the wine, not just growing,” she said, adding that this shift provided her with understanding of what it means to be a wine grower, not just a grapegrower.

During an interview with Wine Business Monthly for the June Technical Spotlight featuring The Donum Estate, both Moller-Racke and her head winemaker, Dan Fisherman, expressed how much they appreciated that the vineyard management and the winemaking departments were interwoven. Moller-Racke’s growing decisions were based around the winemaking methods; the winemaking methods developed to portray clonal and site specificity. And the two worked closely on every blending and final bottling.

But Moller-Racke said that with the winery reaching an annual production of 6,000 to 7,000 cases (and with a goal to produce even more), as well as the completion of the new hospitality space, that inter-connectivity became lost, the business more fragmented into departments. “There’s a whole new team for hospitality…it’d be hard for me to be there and feel like I’m on the side-lines like that,” she said. “The largest team is now hospitality. And perhaps that’s the new focus. Whereas before it was production focused, maybe now it has shifted to more hospitality focused? I don’t know.”

There’s no hard feelings with the separation. Moller-Racke can honestly say she left Donum Estate in a good place: the hospitality center up-and-running and fully staffed, the new production facility completed and functioning, the last sculpture installed and the final vineyard planted. “It was like sending my baby off to college,” she said.

“Plus I looked at my own project (Blue Farm Wines), and, you know, you can’t focus on many projects with the same intensity. And The Donum got most of my attention.”

Blue Farm Wines started in 2001, with the planting of 7 acres of Pinot Noir planted at her home: a historic (and, yes, blue) Victorian farmhouse in Sonoma tucked in the bucolic fields just off of Highway 12. In 2013, Moller-Racke along with her business partner, Tim Mott (who owns 1861 Vineyard, a Pinot Noir vineyard also used in the Blue Farm Wines portfolio), decided to make the project a bit bigger by sourcing more grapes from different vineyards throughout Sonoma and increasing production. Blue Farm Wines was officially bonded that year.

“The way I make the wine is very similar because it’s the style that gives power and elegance,” Moller-Racke said, referring to low-yielding and clonal-specific vineyard blocks. As at Donum Estate, before planting her home vineyard, Moller-Racke had her soils tested and learned that most of her 7-acre parcel is home to an old riverbed and, thus, gravelly, well-drained soils. This, in-turn, informed her decision as to which Pinot Noir clones to plant and where.

Besides her own, eponymous estate vineyard, Anne Katherina Vineyard, and the 1861 Vineyard, Moller-Racke works with established, well-cared for vineyards in the Russian River (Laceroni Vineyard), Fort Ross-Seaview (King Ridge Vineyard) and Sonoma Coast (Gap’s Crown Vineyard) AVAs. Compared to her Carneros-focused project at Donum Estate, sourcing from multiple AVAs throughout the county has allowed Moller-Racke to explore different sites, different soils, different climatic conditions—and the different expressions of Pinot Noir specific to these environments. She said she enjoys the diversity, which has allowed her to learn more about what Pinot Noir is capable of—both in the vineyard and in the cellar—as she works closely with the growers of each location and takes point with the cellar work she’s learned to enjoy so immensely. 

Today, Blue Farm produces between 1,000 to 1,200 cases annually. “More than I can drink,” Moller-Racke joked. Her Anne Katherina Vineyard Estate Pinot Noir can be found at local restaurants, such as Eldorado Kitchen and Harvest Moon. The rest is sold direct-to-consumer and through her wine club, which, she estimates, includes somewhere between 100 and 200 members.

The goal, according to Moller-Racke is to grow, yet always remain boutique (somewhere in the ballpark of 2,000 annual case production) and continue on small-lot bottlings. Thus, there are no plans to build her own estate winery. Blue Farm wines are currently produced at Domaine Carneros, alongside Pinot Noir winemaker TJ Evans and with guidance from long-time friend and former Donum Estate winemaker Kenneth Juhasz.

But it is clearly Moller-Racke’s experience, ability and passion that are the driving forces behind these wines. “When you think about what Burgundy taught us, it’s really all about sites and vineyards…nurturing and understanding them” she said. “And winemaking that speaks to that understanding.”

Blue Farm Bottlings:

Anne Katherina Vineyard, Carneros – Estate Pinot Noir $65

Anne Katherina Vineyard – Farmhouse block, Carneros – Estate Pinot Noir $95

1861 Vineyard, Sonoma Valley – Estate Pinot Noir $95

King Ridge Vineyard, Fort Ross-Seaview, Pinot Noir $85

Gap’s Crown Vineyard, Sonoma Coast, Pinot Noir $65

Laceroni Vineyard, Russian River Valley, Chardonnay $70

About Blue Farm Wines

Started in 2001 by Anne Moller Racke, with the planting of seven-acres of Pinot Noir behind her historic Victorian farmhouse in Sonoma, Blue Farm Wines was founded in 2013 with the addition of the 1861 Pinot Noir vineyard. Today, it includes Burgundian grand cru style Pinot Noirs and Chardonnays from five vineyards and five AVAs within Sonoma County. These wines are crafted from Carneros, Fort Ross Seaview, Sonoma Valley, Russian River Valley, and the Sonoma Coast. The common thread is the rigorous farming and caregiving to the growing of the grapes and the winemaking is traditional; less being more. Blue Farm wines reveal exceptional discoveries from lands graced with natural gifts. To learn more, please visit www.bluefarmwines.com.

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16 Jul

About 160 people convened at the Presidio Officers’ Club in San Francisco on Saturday to taste wines from 15 West Sonoma producers, said Jessica Edwards, president of Taste West Sonoma. Producers present included Halleck Vineyard, Paul Mathew Vineyards, Martin Ray Vineyards & Winery, Red Car, MacPhail Wines and Emeritus Vineyards. Most of the wineries in the group are in the Russian River Valley.

Starting in September, the group will be renamed “Taste West County” – to avoid the confusion with West Sonoma Coast, Edwards said. West Sonoma Coast is a proposed American Viticultural Area. Taste West County is a referral group in West Sonoma County.

Taste West Sonoma focuses on boosting direct-to-consumer wine sales. “We’re just trying to promote the wines of west County,” said Edwards, the general manager at MacPhail Wines. Taste West Sonoma also promotes other West Sonoma makers, including local cheese producers, artisans and restaurants.

Taste West Sonoma organized a tasting at Fort Mason in October. Taste West Sonoma tries to find creative ways to lure visitors to West Sonoma County, Edwards said. That has become particularly important since the October 2017 fires caused a lull in tourism, she said. The hotels that burned during the 2017 fires hosted visitors heading to the Russian River Valley, she noted.

Photo by Kerana Todrov/Wine Business Monthly

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