Archive for the ‘RIDGE Staff’ Category

Scenes From The Final Assemblage Event!

May 24, 2013

At 5pm on Sunday, May 19th, we officially concluded our 2013 Monte Bello Collector Event series.

It was a tremendous trio of events, our guests were tremendous, and through every step of the process, we watched a tremendous wine come to be.

And so,

Seen at The Final Assemblage Event:

Beautiful scenery …

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Beautiful views …

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Bodhi …

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Also seen at The Final Assemblage Event:

Dedicated staff …

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And dedicated tasters …

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Happy couples …

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And happy hummingbirds …

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Also seen at The Final Assemblage Event:

Paul Draper …

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And Eric Baugher …

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Did I mention happy couples? Because there were definitely happy couples …

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And there was cheese

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And there was charcuterie …

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And there was most certainly wine

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But most of all there was you…

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And you…

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And a thank you to you all.

What a wonderful way to spend two days!

You couldn’t have made us happier.

I hope were were able to return to you at least some small measure of the pleasure you gave us.

And now, we wait.

2012 Monte Bello?

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We’ll see you again in 2015.

#RidgeSomms: It Was The Best Of Times …

May 23, 2013

It was the best of times, it was the best of times.

Not unlike a broodingly alive, spiritually roller-coasted emo-drama teenager the morning after graduation ceremonies, I am currently a certifiable mash-up of emotions.

When the music’s over, how to turn off the lights?

And so the up-and down-loading begins; the sifting, the filtering, the processing …

But while the event itself may now be complete, I carry yet within me a true-gold cache of memories both intangible and collected, and as I sit now poring over the photos, videos, and notes I’ve accrued, I am conscious of my privilege as a repository of significance.

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I find myself turning inwards, again and again, to these fields of remembrance; this landscape upon which walks a most marvelous and effulgent confederacy of personages whom I now call friends.

A toast to you all …

Vanessa

Vanessa

To Vanessa Bazzani, for telling the story of the restaurant that puts eggs on everything, for enacting a living proof that Portland truly is one of the living foodie heavens, for finding a quick few minutes on an otherwise laughably crowded itinerary to get a swim in, and for always taking notes …

Fred C. (with Heidi Nigen)

To Fred Cabrera, for sharing the “How many ounces in a port pour” story, for traveling all the way from Miami, for enlivening the dinner table with your passionately improvisational dissertation on the merits of good béarnaise sauce, and for giving one of the truly great “Let’s go around and introduce ourselves” morning speeches …

Fred D.

Fred D.

To Fred Dame, for giving the longest Julia Child impersonation I’ve ever witnessed, for mentoring so many generations of passionate gatekeepers of the true-wine flame, and for your rhapsodic words on behalf of the 1990 Geyserville …

Ryan, center

Ryan (center), with Bruno (left) and Frank (right)

To Ryan Stotz, for knowing what Sam Bond’s Garage is, for knowing what “Hot Freaks” is, for opening 3 new restaurants and getting married all in the same quarter, for giving some of the best spontaneous over-dinner tasting notes I’ve ever heard, and for having a truly great alter-ego twitter handle …

Philip

Philip (right), with John Olney

To Philip Hirrel, for offering to make up a fictitious bio if the true one didn’t suffice, for maintaining quiet dignity at all times, for bringing a little California to New Mexico, and for so effortlessly embodying the “Never let someone talk you out of a wine you love and enjoy the moment, Amen” ethos so perfectly …

Bruno

Bruno (far right)

To Bruno Marini, for every hysterical thing you said over the second night’s dinner table, for so devotedly contributing to the oeno-culinary culture of one of the great cities of the world for so long, for traveling so far to be with us, and for always using a turn signal when you drive …

Augustus

Augustus (center)

To Augustus Miller, for being both young and wise, for contributing to the pre-event activity in such astonishingly excellent fashion (via your collaboration with RedWineLovers), for publicly acknowledging that you look like an 18-year old, for working into your departure plans a trip to Absinthe, and for providing such obvious hope for the oeno-cultural future …

Dave

Dave

To Dave Poore, for referring to your hair cut as being unruly, for being such a great first night dinner conversationalist, for so humbly overseeing one of the truly classic restaurants on the American food landscape, and for being probably the only guest in attendance who had to get right home, and right to work, because of the Indy 500 …

Charles

Charles

To Charles Puglia, for so obviously being a living symbol of the next generation of wise, passionate, savvy, devoted, serious, committed, and influential wine authorities, for tweeting so cleverly and consistently, for really and truly loving Essences, for always putting philosophy first, and for changing your flash card to Tribidrag …

Steve

Steve, with Paul Draper

To Steve Steese, for celebrating your birthday with us, and for being older than we thought you were, for asking so many great questions, for being the bravest of tasters, for so cleverly acknowledging the inheritance of your wine list, and for seeing the Old Patch Geyserville’s vines with a sculptor’s eyes …

Frank

Frank

To Frank Stitt, for being every bit the gentleman I’d hoped you’d be and then some, for being so incredibly kind to me, for being just as willing to talk Casablanca as to talk Social Media, for so graciously engaging Paul with such elegant consistency, for having a stunningly refined palate, and for embodying all that is beautiful about The South …

To you all, a toast! I have been blessed to know you, and I shan’t forget you. Safe travels, deep bows, respect.

(p.s. To June Rodil, we are so sorry you could not join us after all! You were missed, but there will be a next time, for sure!)

~

There is so much still to come in the way of post-event material, but for now, I wish to offer these brief, chronological slideshows of Days I & II of what has proven to be two very, very important and special days to me.

For those who’ve been following along and watching our event from afar, I thank you, and I hope these small movies will make for an enjoyable visual contribution to the virtual wine-stream, and to those who will see themselves in these images, I tell you this is a mirror that will reflect back to you a beatific assemblage of the best and the brightest …

~

~

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What:

Ridge Vineyards Sommelier Symposium, 2013

 

When:

May 20th & 21st, 2013

 

Where:

4488: A Ridge Blog

Ridge Vineyards on FacebookRidge Vineyards on Twitter
RidgeVineyards on YouTube

Just filter for #RidgeSomms, and you’re IN!

~

To read additional #RidgeSomms posts,
please check out the selections below!

#RidgeSomms: Where The Ridge Meets The Hill (5.20.13)
#RidgeSomms: A Gentleman And An Expert (5.19.13)
#RidgeSomms: I Cover The Waterfront (5.18.13)
#RidgeSomms: To Dine In The Valleys (5.17.13)
#RidgeSomms: Jackets Are Preferred (5.17.13)
#RidgeSomms: One Mile High And Rising! (5.16.13)
#RidgeSomms: The Powers of Austin! (5.15.13)
#RidgeSomms: Christina Donley, Moth To St. Elmo’s Flame! (5.15.13)
#RidgeSomms: Michael Torino Sees “Red!” (5.14.13)

#RidgeSomms: Home Page (5.13.13)

#RidgeSomms: Where The Ridge meets The Hill

May 19, 2013

Within the borders of Wine’s Metaphysical Country is a complexity of filigree and trellis; a latticework of weft and skein and weave; a many-tendril’d meshwork made of crossroad laid on crossroad, linked to crossroad.

Art meets science here
as the past crosses the future over there.
Tradition and experiment
triangulate and complement.
Data mining spreadsheets,
fingers spread, dirty nails,
the work of fingers, work of hands;
a braid of histories.
Instinct greeting training; dessucating;
pre- and post-industrial entwined.

~

Here is Paul Draper, and here is Dan Barber.

Here is Pre-Industrial Winemaking, and here is Farm-to-Table.

Here is Ridge Vineyards, and here is Blue Hill at Stone Barns.

~

And here is Charles Puglia.

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Charles Puglia, Wine Director, Blue Hill at Stone Barns

Facebook.com/CharlesPuglia
Twitter.com/CharlesPuglia

~

As when Paul Draper came to Monte Bello, as when Dan Barber came to Blue Hill, philosophy met land in the palm of a hand.

…an excitement that bespeaks

our shared lineage, the ancient

mammalian rite of recognition;

kindredity.

~

In Charles Puglia, we have an embodied ligature connecting The Ridge and The Hill.

Charles Puglia is the Wine Director at Blue Hill at Stone Barns, and he is coming to Ridge Vineyards.

The Ridge and The Hill.

As Michael Torino said:

“With the concept of Blue Hill at Stone Barns being a true farm-to-table restaurant,  focusing on growing and raising the best possible ingredients, and not so much cooking but handling the product properly, and not using t0o many ingredients in a dish, they may be one of the best fits for Ridge I can think of. Their viewpoint really mirrors our pre-industrial winemaking philosophy, and our decision to include ingredients on our labels.”

This line, I love: Not so much cooking, but handling

~

About Charles Puglia

Charles Puglia has been a professional sommelier for the last 8 years. He currently works as the Wine Director at the highly acclaimed Blue Hill at Stone Barns restaurant in Pocantico Hills, New York. Charles manages all aspects of the beverage program for the restaurant.

Throughout his career, Charles has managed his own beverage programs as well as worked under the guidance of important professionals in the field, many of which have become mentors to him. Prior to working at Blue Hill at Stone Barns, Charles held positions that include sommelier at Jean Georges Restaurant in New York City, assistant wine director at the Mandarin Oriental hotel in New York, wine director at Palomino restaurant in Greenwich, CT, and sommelier at Gaia restaurant, also located in Greenwich, Connecticut.

Charles began his career as a sommelier with a simple interest in wine. He began learning through self-education. After spending some time in the field he decided to begin formal education. Charles received his advanced certificate from the Wine and Spirits Education Trust in 2009. He is currently a student of the Court of Master Sommeliers and recently earned his advanced sommelier certificate in August of 2011.

~

Charles is the real deal. Authentic, serious, and devotional. And he has a very kind face.

Charles is joining us for #RidgeSomms.

I find this to be so philosophically resonant, so metaphysically relevant, so metaphorically appropriate.

The Blue Hill at Stone Barns Wine List is 46 pages long. On page 26 there are 6 vintages of 90′s era Monte Bello.

~

In “Each Moment Is the Universe: Zen And The Way Of Being Time,” Dainin Katagiri says:

According to Dogen, everything that exists is time, so you are time. Dogen uses the phrase “the time has come” to say that time arises from conditions and appears as particular beings. Does that mean that everything appears by chance? No, in Buddhism “the time has come” is known as interdependent co-origination, or conditioned origination.

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For Ridge Vineyards, for Blue Hill at Stone Barns, for Charles Puglia, the time has come.

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The Time Has Come.

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And with that, we invite you to join Charles Puglia, Michael Torino, and all the other luminaries that make up the cast of #RidgeSomms, for an extraordinary two days of all things Ridge, and wine, and food, and Ridge!

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~

What:

Ridge Vineyards Sommelier Symposium, 2013

 

When:

May 20th & 21st, 2013

 

Where:

4488: A Ridge Blog

Ridge Vineyards on FacebookRidge Vineyards on Twitter
RidgeVineyards on YouTube

Just filter for #RidgeSomms, and you’re IN!

#RidgeSomms: I Cover The Waterfront

May 18, 2013

How about a Monte Bello vertical going back to 1977?

How about a Monte Bello vertical going back to 1977?

How about a Monte Bello vertical going back to 1977?

~

Michael Torino said it, and I haven’t forgotten it.

We were discussing Strega Waterfront, in the Seaport District of Boston, and I asked him about the Ridge presence on the Strega winelist.

And Michael Torino said: How about a Monte Bello vertical going back to 1977?

And I said, yes!

~

Bruno Marini, the very esteemed General Manager & Wine Director of Strega Waterfront, is coming to #RidgeSomms, and thus, I Cover The Waterfront.

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If you know Boston’s food & wine scene, you know Bruno Marini. And if you love Boston’s food & wine scene, you love Bruno Marini. Because he’s been an integral part of a great many restaurants that you love. The Federalist, Ambrosia on Huntington, Biba, Pignoli, Davios, and more.

And then along came Nick Varano, and Strega Waterfront. An opportunity unlike any other. Cue Bruno Marini.

Bruno Bio Photo

Bruno Marini, General Manager & Wine Director, Strega Waterfront

Cue a wine list 1200 selections strong, and a 10,000-bottle cellar.

Cue delicious.

Cue success.

Cue Bruno Marini.

How about a Monte Bello vertical going back to 1977?

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In a previous post on another of our cherished #RidgeSomms guests (June Rodil, profiled here), I wrote in praise of homegrown talent, and of my appreciation for the extent to which local boys and girls are growing up to be local somms and chefs and retaurateurs.

Bruno Marini has been in Massachusetts restaurants for over 20 years.

Bruno Marini was born in Newton, Massachusetts.

Frank Sinatra sang:

I cover the waterfront
I’m watching the sea
Will the one I love be coming back to me?

Frank, when she comes, take her to Strega.

Ask for Bruno.

~

When I talk restaurants with Michael Torino, this is my favorite question: If you went to dinner there, what would you order?

Why do I like this question? Because I like the way Mr. Torino does his job. He’s no Ivory Tower RSM (click here for RSM definition!), nor are his passions disingenuous; if he’s building a relationship with a restaurant, he’s eating at the restaurant. He’s meeting, greeting, tasting, and talking; he’s glass in the left, and he’s fork in the right.

So I asked him, if you went to dinner at Strega Waterfront, what would you order?

PAPPARDELLE EMILIANA (Homemade pasta served with tenderloin meat sauce and porcini mushrooms)
&
COSTATA RIPIENA – 20 oz. veal chop stuffed with prosciutto Fontina cheese in white wine demi-glaze

How about a Monte Bello vertical going back to 1977?

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~

How about something called a “Floating Wine Wall?”

I don’t even know what this is!

But when Michael described to me his first dinner at Strega Waterfront, he said:

“The private room we were in that afternoon is surrounded by a ‘floating’ wine wall; really incredible.”

I don’t know what that is, but I wish to be another brick in it.

~

If you too wish to Cover The Waterfront, go social, and dig Bruno & Co. on Facebook & Twitter. Here’s how:

https://www.facebook.com/StregaWaterfront

https://twitter.com/stregabos

And with that, we invite you to join Bruno Marini, Michael Torino, and all the other luminaries that make up the cast of #RidgeSomms, for an extraordinary two days of all things Ridge, and wine, and food, and Ridge!

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~

What:

Ridge Vineyards Sommelier Symposium, 2013

 

When:

May 20th & 21st, 2013

 

Where:

4488: A Ridge Blog

Ridge Vineyards on FacebookRidge Vineyards on Twitter
RidgeVineyards on YouTube

Just filter for #RidgeSomms, and you’re IN!

#RidgeSomms: Jackets Are Preferred

May 17, 2013

If there is one thing I get teased about above all else, it is the fact that I always wear a sportcoat.

In fact, it wouldn’t be far from the truth to say, that literally not a day goes by without someone remarking on my constant penchant for appearing so encoated.

But to borrow a favorite colloquialism: That’s just the kind of guy what I’m.

Which is why I am now very fond of Chef Frank Stitt.

Mind you, I’ve never met Frank Stitt, but I’m going to very soon, because he’s coming to #RidgeSomms. And that makes me very happy.

It makes me very happy for a great many reasons, not the least of which is that, on his restaurant’s website (the very legendary Highland’s Bar & Grill in Birmingham, Alabama), is the following:

Jackets are preferred for gentlemen.

I am now very fond of Chef Frank Stitt.

~

As is Dan Buckler.

Dan Buckler, Regional Sales Manager, Ridge Vineyards

Dan Buckler is the Third Jewel in the Ridge Vineyards Triple Crown of Regional Sales Managers.

Like Michael Torino, and like Christina Donley, he is a tireless representative for Ridge, and he too travels a a great many miles.

Behold:

Dan Buckler – Regional Sales Manager (SoCal, KY, TN, AL, MS, LA, TX, AR, MO, KS, OK, NM, AZ, NV, UT, HI)

From Kentucky to Kansas, Utah to Hawaii, L.A. to LA, that’s a full-bore itinerary.

But for Dan, it’s all worth it, in no small part because of something he learned at Chef Frank Stitt’s table.

~

When I first began preparing for #RidgeSomms, I talked to Dan about his invitees; I wanted to know the backstory behind why these particular individuals had been singled out for invitations. Sure, the bios are amazing, sure the cred is through the roof, but knowing Dan, I knew there had to be personal stories there too. Dan’s like that; a narrative kind of cat.

Here’s what he told me about Frank Stitt:

“I first had dinner at Highland’s in 2002, and Chef Stitt came by the table during the evening.  It was a revelation, one of the 2-3 great meals that prompted me to say “I should be selling wine to restaurants instead of shoes to shoe stores”.  Highland’s remains one of my favorite restaurants in the USA.”

That’s the Poetry of Buckler; a Carver-esque reconciliation of humility and pride, a Levine-like understanding of work, a Fante-esque sense of one’s own destinies, and a dry Matthews-ian wit.

Dan Buckler is very fond of Chef Frank Stitt.

~

Consider these degrees of separation (otherwise knows as The Wine Bone Connects To The Kitchen Bone):

Dan Buckler is connected to Frank Stitt.

Frank Stitt is connected to Richard Olney.

Richard Olney is connected to John Olney.

John Olney is connected to Ridge Vineyards.

So OF COURSE Frank Stitt is coming to #RidgeSomms!

How’s it all work? Like this!

1. re: Dan’s connection to Frank, see above.

2. re: Frank’s connection to Richard, dig this from Frank’s official bio:

“…Stitt’s culinary journey began to take shape when he moved to San Francisco and, as a philosophy student, noticed that beloved cookbooks were taking precedence over the works of Plato and Kierkegaard. He honed his kitchen skills at various Bay Area restaurants, including the kitchen of Alice Waters at her now legendary restaurant, Chez Panisse. Waters introduced him to Richard Olney, who at the time was working on the Good Cook series for Time-Life Books and needed an assistant…”

3. re: Richard’s connection to John; John is/was Richard’s nephew.

4. re: John’s connection to Ridge; John is the winemaker at our Lytton Springs estate!

(as an aside, check the following, from Richard’ Olney’s New York Times Obituary: To his great delight, one of Mr. Olney’s nephews, John, went into the wine business in California, working at Ridge Vineyards in Cupertino.)

So really, it’s truly destiny that brings Frank Stitt to Ridge Vineyars for #RidgeSomms.

~

Frank Stitt is the real deal. Check this: (more…)

#RidgeSomms: One Mile High And Rising!

May 16, 2013

I’ll endeavor to roll like a composer for a moment, and see if I can’t harmonize a few contrapuntal threads.

Melody # 1 — make it the bass line — goes a little something like this: If you know football, you know Denver, and if you know Denver, you know the Broncos, and if you know the Broncos, you know Mike Shanahan, and if you know Mike Shanahan, then you know Shanahan’s.

Melody #2 — make it a muted trumpet line — plays like this: If you wine, you terroir, and if you terroir , you Terroir Radio, and if you Terroir Radio, then you also William Davis, and if you William Davis, then you Denver, and if you Denver, then you Shanahan’s.

Melody #3 — make it a Steinway — rolls like so: If you know Ridge Vineyards, then you know Christina Donley, and if you know Christina Donley, then you know she’s Coloradan, and if she’s Coloradan, then you know she knows Denver, and you know if she knows Denver she knows Shanahan’s.

Meaning, all lines harmonize at Shanahan’s.

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Shanahan’s has one of these:

Shanahans_BestOf_Spectator

and those don’t come easy.

When they do come, they usually come because of an exceptional Sommelier.

Shanahan’s has one of those.

His name is Steve Steese. And he’s exceptional.

But don’t take my word for it.

Take the word of William Davis.

~

There is no other way to put it; William Davis is a force. Dig just a snippet of this bio:

“…In 2004, he decided that a full-time career with Charmer-Sunbelt in Colorado was necessary to pursue a greater understanding of the grape, and received the Certified Specialist of Wine, the Certified Specialist of Spirits, and the highest certification from the Society of Wine Educators, the Certified Wine Educator title (CWE). Restaurants were still ‘in his blood’, and the dedication that sommeliers give to their craft is a vital part of bringing wine to the consumer, so he passed the Certified and Advanced Sommelier exams in 2007 and 2008, on his first try, and is working to achieve his MS with the Court of Master Sommeliers. The academic approach to wine and spirits also interests him, and he is passed the Advanced Certification with the Wine and Spirits Education Trust in 2010, and is studying for the WSET Diploma. If that isn’t enough, he is a member of the Guild of Sommeliers, and was the 2012 Central and South Regional Winner of TopSomm, a competition to find the best wine professional talent in the United States…”

And so forth.

Whew.

And, to find Mr. Davis in present and future times, turn your dial to Terroir Radio.

Do so right now, and you’ll find Mr. Davis waxin’ wise on Mr. Steve Steese himself, and on Shanahan’s, and on our upcoming #RidgeSomms event.

It’s all right here: Terroir Radio

Thank you so much to William for taking us One Mile High (and Rising!).

~

The Donley was just in the Mile High. And so of course she rocked Shanahan’s. But here’s a little something you didn’t expect: her favorite dish? Colorado Red Trout!

Check it:

Colorado Red Trout -rice pilaf, asparagus, lemon caper beurre blanc

That’s just how The Donley rolls. Beurre Blanc-style.

~

Mike Shanahan employs him. William Davis praises him. Christina Donley invites him. You think we’re excited to host Steve Steese?

You bet we’re excited to host Steve Steese! Shanahan’s in the house!

You can get yourself connected to Shanahan’s socially via Facebook & Twitter:

https://www.facebook.com/shanahanssteak

https://twitter.com/shanahansdtc

And of course you’ll get to know Steve via #RidgeSomms!

~

And with that, we invite you to join Steve Steese and all the other luminaries that make up the cast of #RidgeSomms, for an extraordinary two days of all things Ridge, and wine, and food, and Ridge!

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~

What:

Ridge Vineyards Sommelier Symposium, 2013

 

When:

May 20th & 21st, 2013

 

Where:

4488: A Ridge Blog

Ridge Vineyards on FacebookRidge Vineyards on Twitter
RidgeVineyards on YouTube

Just filter for #RidgeSomms, and you’re IN!

#RidgeSomms: Christina Donley Is A Moth to St. Elmo’s Flame!

May 15, 2013

For some, St. Elmo conjures images of luminous plasma. For others, Rob Lowe’s crisp jawline, and a song by John Parr.

But for Christina Donley, St. Elmo means one thing, and one thing only: Ribeye mid-rare and a half bottle of Ridge.

You may recall Christina Donley from a recent post about Chicago, but one should bear in mind that Chi’s are not the only rails The Donley rides.

ChristinaDonley

Christina Donley, Regional Sales Manager, Ridge Vineyards

As with Michael Torino, Christina Donley is a Regional Sales Manager for Ridge Vineyards, and as with Michael Torino, she covers a great deal of ground.

Behold:

Christina Donley – Regional Sales Manager (NorCal, OR, WA, AK, ID, MT, CO, ND, SD, WY, IA, IL, IN, OH, MI)

That’s hardcore.

~

StElmo-Logo_BW

The St. Elmo Steak House has been in downtown Indianapolis since 1902.

That’s hardcore too.

And, guess who’s dined there? Check this:

Jon Bon Jovi, Neil Diamond, Sammy Hagar, Daryl Hall, Waylon Jennings, Billy Joel, Lyle Lovett, Johnny Mathis, John Mellencamp, Lou Rawls, Paul Shaffer, Brian Setzer, Gene Simmons, Stephen Stills, Michael Stipe, Ann & Nancy Wilson, Neil Young, The Black Crowes, Dave Matthews Band, Foo Fighters, Red Hot Chili Peppers, The Rolling Stones, U2, AC/DC, and Little Feat.

Just to name a few.

But none of that compares to the following testimonial, from The Donley herself:

Every time I go to Indianapolis, I find myself drawn to the bar at St. Elmo’s.  Like a moth to a flame.  I sit down and order the same thing every single time.  Ribeye mid-rare and a half bottle of Ridge. All the bartenders know me by name and treat me like family.

That should be just about all you need to know.

But, just in case you need to know more, it’s worth noting that the St. Elmo Steak House was named a 2012 America’s Classic by the James Beard Foundation. And that Wine Spectator bestowed upon them a Best of Award of Excellence.

But really, all you really need to do is remember what The Donley said. Like a moth to a flame.

~

So are we, at Ridge Vineyards, excited that Dave Poore — Manager & Cellar Steward at the St. Elmo Steak House — will be joining us for #RidgeSomms?

You bet yer boots we are! And we hope you are too!

#RidgeSomms will be a great way for you to get to know more about Dave and St. Elmo, but in the meantime, check ‘em out on Facebook and Twitter:

https://www.facebook.com/stelmosteakhouse

https://twitter.com/stelmo

~

And with that, we invite you to join Dave, Christina, and all the other luminaries that make up the cast of #RidgeSomms, for an extraordinary two days of all things Ridge, and wine, and food, and Ridge!

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~

What:

Ridge Vineyards Sommelier Symposium, 2013

 

When:

May 20th & 21st, 2013

 

Where:

4488: A Ridge Blog

Ridge Vineyards on FacebookRidge Vineyards on Twitter
RidgeVineyards on YouTube

Just filter for #RidgeSomms, and you’re IN!

#RidgeSomms: Michael Torino Sees “Red!”

May 14, 2013

Our beloved late President at Ridge Vineyards, the wonderful Donn Reisen, used to tease me by calling me an “East Coast kind of guy.” I had come from New York, it’s true, and in truth, I was happy to be teased by Donn, but it wasn’t really an accurate description. I think he said it as a mechanism of differentiation; he wore flannels and jeans, I wore a sportcoat. Thus, I was East Coast.

Michael Torino, on the other hand, is an EAST COAST KIND OF GUY. Real deal.

Torino Head Shot

Michael Torino, Regional Sales Manager, Ridge Vineyards

Michael is one of our three Regional Sales Managers (RSMs, dig!), and he covers the waterfront. The Eastern Seaboard, that is! Dig this:

Michael Torino – Regional Sales Manager (CT, DC, DE, FL, GA, NC, NH, NJ, NY, MA, MD, ME, PA, RI, SC, VA, VT, WV)

The man travels.

~

So, to bring together the Somms for our very special #RidgeSomms event, who better to turn to than our RSMs?

Michael Torino’s invitee list is three-strong, and each is strictly top-shelf. I’d like to start introducing them to you, so that by the time we get to the 20th of May, you’ll be familiar, and ready to walk with them down the aisles of Ridge.

We begin with Fred Cabrera. He is the Director of Wine for the Red Restaurant Group, and thus a true landmark on the Florida Steakhouse landscape. Check this out:

Red

Fred Cabrera

Red Restaurant Group Director of Wine

As Director of wine, Fred Cabrera oversees the wine and spirits program for Red the Steakhouse South Beach. Red the steakhouse splashed on the Miami scene in 2008 and quickly became a destination spot for great food with one of the city’s most extensive wine selections. Since then the group has opened up Red the Steakhouse Boca Raton and Rosso Italia Boca Raton which Cabrera oversees as well. The Restaurant’s wine lists are recognized annually with Wine Spectator Awards of Excellence and -for the past 2 years- in South Beach Best of Award of Excellence.

Cabrera Graduated from the The Culinary Institute of America in Hyde Park, New York with a Bachelors degree in Culinary Arts Management. There he studied food and wine pairings with some of the most experienced educators in the industry. His culinary background he uses as a reference to showcase wines while enhancing the food. As part of the curriculum, he attended Viticulture lectures at UC Davis and was the Graduation Commencement Speaker.

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Now, all that right there is more than enough to rank Fred Cabrera at the top of the wine game, but there is more than meets the eye when it comes to a #RidgeSomms invitation!

I corresponded with Mr. Torino quite recently, about his #RidgeSomms invitees, and I got quite a set of tales when it came to Fred & Red. Behold:

How did you and Fred first meet?

I first met Fred while on a work-with, with the Key Account Manager for TransAtlantic (our FL distributor), Thomas Tremel. Since that initial meeting I have had dinner at Red several times, and visited Fred on a few more work-withs and tastings.

Can you describe the first moment you know this was someone you could build a relationship with?

A few months after first meeting Fred I brought my wife in for dinner for her birthday, Fred was extremely hospitable and went out of his way to make that dinner extra special for us.

MrsMichaelTorino_Red

Mrs. Michael Torino, celebrating at Red!

What do you feel distinguishes Fred/Red from the rest of the crowd?

Miami Beach has no shortage of steakhouses and many of them come and go pretty quickly. You really need to be doing something special to have staying power. Red has managed to do this by combining excellent food, a well-curated wine list, and a great vibe that is still comfortable to have dinner in; many South Beach restaurants push that too far and feel more like a nightclub than a restaurant. It is a tight line to walk and Red does it very well.

If you went to dinner at Fred’s restaurant, what would you order?

I would start with Stone Crab Claws in season (this is Miami) and for my main course I would have Bone-In Ribeye and the off-the-menu Lobster Mac n’ Cheese side.

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Lobster Mac n’ Cheese!!! Totally brilliant …

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Ladies & Gentlemen, may I present the very excellent Mr. Fred Cabrera!

Fred Headshot

Fred Cabrera: Red Restaurant Group, Director of Wine

Want to know more about Fred and the Red Restaurant Group? Ch-ch-ch-ch-ch-ch-check it out!

Twitter @Decantedmagnum

https://www.facebook.com/fred.cabrera.5

https://www.facebook.com/RedtheSteakhouse

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And so, we invite you to join Fred, Michael, and all the other luminaries that make up the cast of #RidgeSomms, for an extraordinary two days of all things Ridge!

sympLogo-01

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What:

Ridge Vineyards Sommelier Symposium, 2013

 

When:

May 20th & 21st, 2013

 

Where:

4488: A Ridge Blog

Ridge Vineyards on FacebookRidge Vineyards on Twitter
RidgeVineyards on YouTube

Just filter for #RidgeSomms, and you’re IN!

Sommelier Symposium: Paul Draper, Twelve Top Somms, and You!

May 13, 2013

The 2013 Ridge Vineyards Sommelier Symposium:
It Was The Best Of Times

The 2013 Ridge Vineyards Sommelier Symposium began on Monday, May 20th, just shy of 9am, on the Monte Bello Crush Pad, under a glowing Santa Cruz Mountains sun.

It concluded approximately thirty-six hours later in Healdsburg, as the last sated diner strolled contentedly into the night with a Dry Creek Kitchen dinner stowed safely inside them.

The itinerary was chock full:

Day One saw our guests moving from a Monte Bello winery tour to a blind-tasted nine-vintage Monte Bello vertical; from a virtual vineyard flyover in the Old Torre Winery Barn, to a stroll through three altitudes worth of our mountain estate; and finally, to a wine dinner at Alexander’s Steak House, during which four decades of Monte Bello were served, and which was capped off by a 1968 Essence.

Day Two began with a tour of the Radoux Cooperage, before moving to a blind-tasting of library zinfandels in our Lytton Springs Tasting Room, pairing three-decades worth of Lytton Springs and Geyserville. A presentation on Field Blends came next, and then our guests toured the Lytton Springs winery, before heading for a luncheon in the vines of Lytton West. A vineyard tour followed, culminating in a walk through the one-hundred-and-thirty-year-old vines of the Old Patch at Geyserville. Finally, dinner at Dry Creek Kitchen, featuring magnums of 1990 Geyserville and Lytton Springs.

Then suddenly, it was over.

Yet even as planes, trains, and automobiles began to carry guests homeward, new tales were already emerging, new memories beginning.

We have a treasure trove of stories, pictures, and movies still to share, and look very forward to doing so in the coming days. This page –the event’s home page– remains live, active, and updated, and we encourage you to visit regularly to enjoy the newly-emerging content.

For #RidgeSomms posts, please see below:

#RidgeSomms: It Was The Best Of Times (5.22.13)
#RidgeSomms: Where The Ridge Meets The Hill (5.20.13)
#RidgeSomms: A Gentleman And An Expert (5.19.13)
#RidgeSomms: I Cover The Waterfront (5.18.13)
#RidgeSomms: To Dine In The Valleys (5.17.13)
#RidgeSomms: Jackets Are Preferred (5.17.13)
#RidgeSomms: One Mile High And Rising! (5.16.13)
#RidgeSomms: The Powers of Austin! (5.15.13)
#RidgeSomms: Christina Donley, Moth To St. Elmo’s Flame! (5.15.13)
#RidgeSomms: Michael Torino Sees “Red!” (5.14.13)

And to read the original #RidgeSomms landing page, please read on …

(more…)

Building The 2012 Monte Bello: Part II

May 10, 2013

We’ve just completed the second round of the Monte Bello Assemblage Tasting, and the blend is in!

It was quite a remarkable tasting; somewhat unique in its architecture, as compared to some past editions, in that it was essentially divided into three distinct phases: Audition, Assemblage, and Vertical.

For those of you not familiar with the process by which the Monte Bello is created, I humbly direct you to the following posts:

Beauty Is A Rare Thing: Building The 2012 Monte Bello

Building Monte Bello: The 2011 Assemblage

A Seat At The Table: A Day In Which I Am Invited To Participate In The 2010 Assemblage Tasting!

The Second Assemblage Tasting was held in The Old Torre Winery Barn, and in attendance were the following:

Paul Draper
Eric Baugher
John Olney
Shun Ishikubo
David Gates
Kyle Theriot
Shinji Kurokawa
Amy Monroe
Christopher Watkins (me)

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As the warm spring sun began to wend its subtle tides through the warming window panes, Eric inaugurated his singular oeno-alchemy…

Eric_Preparing

… as, one by one, we sought our seats and prepared our palates.

Thebeginning

We began with an auditioning of sorts; a blind tasting, 5 glasses …

5glasses_I 5glasses_II

… no explanation, no context, only the instructions: taste, assess, write, vote; 2 plusses, 2 minuses, 1 neutral.

MoleskineNotes

When the veils were lifted, we were found to have been auditioning 4 blocks’ worth of possible inclusion candidates (three different cab lots, and a merlot option); snuck into the line-up was the First Assemblage, crafted back in April. Two of the lots received majority votes. Then it was on to Round II.

Five glasses again, blind tasted again. And again, the directive: taste, assess, write, vote; 2 plusses, 2 minuses, 1 neutral. 4 of the 5 lots fared very well; one block fell by the wayside for showing a bit too ripe.

With Round III came the “proper” assemblage process: two glasses; one with the “control” (in this case, the First Assemblage), one with an “addition.” A and B. Taste, assess, write, vote. Plus or Minus.

Eric&Shun_Pouring

Eric Baugher & Shun Ishikubo

“A” took it by a nose, 5 to 4. A 7% addition of South Slope South Cabernet (S3).

Round IV. Two glasses again. A and B. Control (now including S3) and Addition.  “B” essentially sweeps; a 7-2 majority. A blend of Camp and Back Hills falls by the side of the vineyard road.

Paul_Tasting

Paul Draper

Round V, an override! I am on the right side of history for this one; I alone voted with Paul and Eric in favor of a 10% addition of 10-acre cab, and as is his right, Paul opted for the addition. None complained, it had been a tough vote.

David Gates

David Gates

Round VI, we would find out later, found us debating the future of a block I’d loved on its own; my colleague Amy as well, joined by David Gates; however, David, a veteran of the assemblages, predicted it would not, in the end, be “assembled.” He was right, it lost out to a 6-3 majority in favor of the control. But I am holding out for a solo bottling; on its own, the block is beautiful.

Paul&John_Talking

Paul Draper & John Olney

Round VII, the final round of the Assemblage. “A” took the majority, which was the control, but Paul and John came out swinging in favor of the addition; a small block of stressed Merlot. To be continued …

And then came the final round. A 6-wine blind vertical of Monte Bello; the preceding 5 vintages, plus the “new” 2012.

MonteBelloVertical

I wrote “proper” tasting notes on each, and was able to spot almost all of them as what they were, though much to my surprise, I confused the 2009 and the 2007 (which, I would say, says a great deal for how the 2007 is currently showing, given the overwhelmingly positive critical response we’ve received for the 2009 of late –Wine Advocate: 98 points, International Wine Report: 97 points, International Wine Cellar: 96 points, Wine Spectator: 95 points–given that we’re currently offering the 2007 in our tasting rooms, perhaps a good time to visit!)

But anyhow, in addition to my “proper” notes, I also wrote a spontaneous Haiku in response to each:

2009 Monte Bello
A walk through the trees;
wet, the path, twilit, the leaves.
Into the green mist.

2008 Monte Bello
The red blushes of
beauty; luxuriant youth,
serene  age; timeless.

2007 Monte Bello
As a great trunk’s broad
shoulders grow, ask yourself: Which
is stronger? Roots? Limbs?

2011 Monte Bello
Sweet soul perfection
of campground wisdom; as with
smoke, so with memories.

2012 Monte Bello (2nd Assemblage)
There is strength to fear
and strength to love; run from one,
run to the other.

2010 Monte Bello
Elegance within
a corset; beauty of denial,
of promise: a dream

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When all was said and done, a new Assemblage had been born: The 2nd Assemblage. The new details are as follows:

62% Cabernet Sauvignon, 22% Merlot, 9% Cabernet Franc 7% Petit Verdot, 13.6% ABV

Welcome.

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As we do every year, we continue to invite our Monte Bello Collector Members to experience firsthand the burgeoning development of the vintage that will one day be theirs; they have now seen the 2012 Monte Bello in its Component state (for more, please click here), in its 1st Assemblage incarnation (for more, please click here), and next weekend, they’ll sample that which we have just created, the 2nd Assemblage. And if history repeats itself, it’s quite likely this will be the Final Assemblage, meaning this will be the last opportunity to taste this wine before it goes into bottle for its long hibernation; not to awaken again until its release in 2015. For more information about this very special event, please see below:

Final Monte Bello Tasting
Saturday & Sunday, May 18th & 19th
11-5pm each day
Cupertino, CA

This event is for Monte Bello Collector members only (a total of 4 attendees per membership), there is no fee to attend, and an RSVP is required. We look forward to seeing you!

Eventbrite - Monte Bello Final Assemblage Tasting - May 18th & 19th, 11am-5pm


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