Archive for the ‘ Events around town ’ Category

Rare vintage Cherry Heering 1890 auctioned off at Sotheby’s

‘Tis the season to be giving and in honor of the holiday season Sotheby’s will be auctioning off a rare vintage of Cheery Heering. Bidding on the rare 1890 vintage will begin now until Dec 6th 12PM EST.

Bidding can take place at Charitybuzz.com lot # 253504.

The bottle will also be made available to the public via a live auction at the New York branch of the international auction house, Sotheby’s, on the evening of December 6th. The exact value of the rare blend is currently unknown, but is estimated to be worth more than $100,000.

The 1890 vintage was discovered in the Heering cellars in Denmark where it had been perfectly aged since production more than 120 years ago. Only a few bottles were found, all perfectly preserved in original casks, hand packed in wooden casings, and exquisitely marked with the original Royal Arms as purveyors to The Royal Danish and Imperial Russian courts as well as his Royal Highness, the Prince of Wales.

To explore the vintage’s quality, a tasting was organized in May at The Campbell Apartment in New York with some of the industry’s top experts. The panel included Jörgen Tilander, owner of the Cherry Heering brand; Jackson Cannon, famed New England mixologist; Akiko Katayama; former Iron Chef Judge and renowned international author; and Tony Abu Ganim, a pioneer in the spirit world. The vintage rating was based on five factors including: mouth feel, stretch on the palette, degree of sweetness, post resonance, and overall balance.

“This vintage is really well kept, providing notes of chocolate and cigar – as if they really rolled everything into the whole spirit,” noted panelist Ganim. “I was eager to see how long it can be aged and still maintain a refined taste. It is deep, more rounded, more impactful – this is my favorite.”

To everyone’s delight the blend was in immaculate condition, prompting the Sotheby’s auction. All proceeds will benefit the charity organization DIFFA, Design Industries Foundation Fighting Aids. Fashion has been the communication platform for the Cherry Heering brand for quite some time, and this is an opportunity for them to give back (source: via press release http://www.kindredspiritsusa.com)

Any takers?

Cheers!
Adrienne

Wilshire Grand Events in New Jersey- Palmaz Vineyard Tasting

I am often invited to wine tastings or am even hunting down a good bottle for my own self indulgence, and then of course to pass on the education, and this time a local media friend, Hillary Morris did not fail us when she sent out an invitation to PIWC for a tasting and tour event- Palmaz Vineyards and The Wilshire Grand Hotel at New Jersey.

The hotel is located in West Orange (north) New Jersey, and I do not get up to those areas as often as I might like. There are still so many parts of New Jersey for me to explore as a transplant from Texas. Great restaurants to taste as well. Why not make it a wine and food experience I say!

My partner and I found the hotel nestled right off of the Garden State Turnpike, so points for not getting lost and easy access. After parking you see the hotel is on the right, so we headed left for the catering hall aka entertaining banquet section of the building. Upon entrance you have gorgeous visuals for any event need. I am wondering if it is not too late to repeat my own vows just to have a party here. The in-laws in New York would like the access.

As a caterer myself, I felt this was definitely a grand and beautiful place to hold an event- I could linger in the main foyer in my best rags with a dirty martini extra blue cheese stuffed olives, and only hope someone with Baby Grand Piano skills will show before I start banging out a Frank Sinatra song and drive everyone away…

We were directed to one of the banquet rooms in which Palmaz Vineyard and Hillary Morris was about to begin the ‘sip and twit’ style education. We were all being treated to a grand luncheon put on by the hotel ,  and I was ready, well hungry! The vintner’s family- mom, son, and daughter, along with Alan Greenberg their eastern regional manager (at our table) were on hand to explain when, why, and how the vineyard began its journey into wine making.

It was fascinating to learn from the son, Christian the wine makers took a former vineyard and converted it into an underground natural filtering (220 feet/3 sub-levels), or gravity flow system winery. Fifteen hours of hand separating the grapes from stems and wood, and much more labor intensive work was going on, and so much more care taken to ensure this once ‘darling of Napa’ vineyard produced a good product. I would have to make sure we had a tour when we returned to California! The visuals on the screen did have me fascinated, but what about the taste? Proof in the pudding, as I will borrow a cliche.

~ MENU ~

Appetizer

Baby Field Green Salad paired with Palmaz Vineyard Chardonnay 08
My first taste of the wine was not a good impression. The salad was gorgeous, flavors of all the toppings were great, but I prefer more oak in my Chardonnay, and less fruit, but I felt the stem ware did not do the wine justice. No room to open it up with air, but after a few more taste it grew on me. The wine is cold fermented in French oak for seven months, so it is a subtle flavor on the palate. I would serve it up against some other similar Chardonnay’s with a similar dish.

Entree
Hoisan Glazed French Cut Chicken Breast
Cedar Knoll Cabernet 06
Palmaz Vineyards Cabernet 06

Some complained the Hoisan was not a good pairing with the weight of the Cabernet, but I felt it did not overwhelm the dish and was well balanced- the key is too not have one out do the other, and in the case the Hoisan was thick and as the chicken was dipped and tasted with the wine, well it worked!

My favorite- The decanted Palmaz Vineyard Cabernet 06, was outstanding!

Dessert
Goblet with Duet of Sorbet and Assorted Berries

No wine was served, and I passed on the dessert; it was beautiful, but not one of my favorites. My philosophy is if I am watching calories, not to waste them on any dessert served. I have a sweet tooth, so I simply had another helping of the Cabernet!

The price range of the wines are $50 to 100 a bottle, but the vineyard is low yield and puts a lot of time and care into keeping with old style wine making and aging art on the property, as well as the extensive water conservation practices in place. I plan on purchasing one of the 06 Cabernet’s for my own cellar!

PIWC is hoping to colaberate with Palmaz via Alan Greenberg one day after the first of the year for our own tasting, so we will bring you more news of how well the wines pair with some of our own choice foods!

Cheers to all the wonderfully nice people  Hillary Morris Public Relations invited to this event! (Thanks to Palmaz, The Wilshire Grand and the people at The HIP Event PR company too!)

Chef Elizabeth Stelling

What else am I up too?

Eating Weeds
Food ~ Wine ~ Fun!

More Wine(ing) To Come

Corky is on the job as we speak!

Partners In Wine Club Press will be bringing you new and updated information on the marriage of food, wine, technology, and social media…

Both Chef Elizabeth Stelling and Adrienne Turner are attending classes, meeting with wine producers, and getting ready for Wine Art Music Poetry Project, and will begin regular posting soon…

Drew Landry and the BP Blues

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I was moved by the presentation that is going across the net the past week- I run open mics and am having a fundraiser for charity July 31st and Aug 21st- WAMPP Wine Art Music Poetry Project.

However in spite of how we go on with our daily lives- working, eating, drinking good wines, and heading down to the Jersey shore on the weekends, we have to remember that others lives are devastated and have had to make changes that affect them and their families for years to come.

We know first hand what it is like to reflect on life, what it holds, and what it takes away from us. I myself have lost something I cherished dearly, and have had to move on, but it has made me more sensitive to others for that very reason.

Sometimes its others fault, and sometimes its just what the cards hold for our destiny- you cannot pair a wine with sorrow, pain, or disaster. Only share a good bottle with friends and family and take the time to reflect the good things we are able to have each day.

Please take a moment and remember these people, their family and friends who might live a different life than we do…make that next ‘Cheers’ when you clink your glass with friends and help support their cause friends…

Issues with an overload of viewing the ‘Drew Landry BP Blues’ video will not stay on here, but go check him out, as he is really a great singer/songwriter, and what he has written about the BP Oil Spill (my own roots in the south) is worthy of viewing…

In memoriam of the ones lost to war, disease, and to the ones who lost their lives for human error…

BP Oil Spill Updates and random information @ Dirty Cajuns

PIWC Team

Destination Ironbound translates Little Portugal

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Ironbound District/Ferry Street

Many neighborhoods have their history, but few have their history re-written in such a strong way as the Ironbound District of Newark. Typically in Central Jersey (depending on where you really live), the area is full of Asian culture cuisine. You want your pick of Indian food and markets? You will find eateries all along Route 1, Princeton to Edison. Of course New York City has wall to wall ethnic food choices that over flow into the bordering state of New Jersey.

As it does today, the Ironbound had inhabitants of many ethnic groups in the 19th century, with Germans, Lithuanians, Italians, and Poles being prominent. As well as during the mid-twentieth century it was also home to a large African-American population, so I am sure the restaurant scene was a cultural variance before now. With its streets dotted with Portuguese eateries and the greater influx dominating the area in the 1950’s; its well worth the drive from any section of New Jersey for an early dinner on Saturday and Sunday.

The Ironbound is a large working-class neighborhood in Newark, New Jersey. This close-knit, multi-ethnic community covers approximately four square miles. Historically, the area was called “Dutch Neck,” “Down Neck,” or simply “the Neck,” because of the way the Passaic River curved to form what looked like a neck. Today, the neighborhood is sometimes referred to as “Little Portugal” or “New Jersey’s Portugal” owing to its large Portuguese community. The Ironbound is part of Newark’s East Ward and is directly east of Penn Station and Downtown Newark, and south and west of the river.

The name “Ironbound” was once said to have originated from the many forges and foundries that were found in this area during the latter half of the 19th century, however, the name probably came from the rail tracks that surrounded the area when the railroads were constructed during the 1830s.

Want to get a taste of the foods and culture of Portugal? Visit the Ironbound District now. Since 1910, the area has deep roots and is home to many Portuguese Social Clubs. This past weekend a Portuguese music festival was taking up the block of Independence Park off . Taste of Portugal was the site for our Women For Winesense Tasting, and did they do a great job serving up healthy portions of various well know dishes. The largest selection of restaurants are found off Ferry and Market Street, north Ironbound area.

Check back Wednesday when I share the ‘Best Of’ wines and food we all enjoyed!

Cheers!

Chef Elizabeth Stelling Food ~ Wine ~ Fun!

Taste Of Portugal Paella- Yummy!

NYC Madeira tasting; something to learn and love

Yesterday was the IVBAM Madeira tasting in NYC and boy did  I learn somethings. I don’t drink much Madeira, but after the tasting I’ve become a believer and a lover.
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Some facts on Madeira: Madeira wine is relatively undiscovered by American consumers. Most Madeira is marketed in the European Union, representing 65% of the market, followed by Japan and the United States. Produced on the island of Madeira, off the coast of Portugal, it is a fortified wine and is offered in four sugar profiles: dry, semi-dry, semi-sweet and sweet. The most traditional grapes used in the process are Sercial, Verdelho, Boal, Malvasia, Tinta Negra and Malmsey. Malmsey is considered the sweetest of Madeira’s and is usually served as a desert wine. The unique quality of Madeira and is ability to age well is due to the heating used during processing called estufagem.

While not on many tables in the US, Madeira has a history of being on the tables of European kings, emperors and statesman. On July 4th 1776, Madeira was served to celebrate the signing of the Declaration of Independence.

The versatility and elegance of Madeira wine is expressed by the different sugar profiles produced:

  • Dry- is an excellent aperitif; goes well with olives, smoked salmon and caviar.
  • Semi-Dry -goes well as an aperitif, stuffed mushrooms , smoked ham , foie gras and other pates.
  • Sweet- goes well with fruit, nuts, dark chocolate, Danish blue cheese, Stilton. The wine also goes well with cigars and pipe tobacco
  • Semi-Sweet-goes will with tropical fruit , soft cheeses, cigars and pipe tobacco.

Madeira is considered ageless, since the usual factors that destroy a wine, heat and oxygen have already done their worst to the wine during its cask aging process. As a rule, vintage dated Madeira must spend at least 20 years in cask. Younger Madeira cannot be vintage dated. Madeira that is labeled Solera will carry the date of the original cask, so a wine that is labeled Solera 1815 is wine from blending casks that were first started in 1815. Madeira’s are aged in wood and are normally bottled for sale when 3, 5, 10 or 15 years old, depending on their quality and ageing potential. The very finest Madeira’s will become Vintages. The remarkable longevity of Madeira is best exemplified by the Vintages, which can remain in excellent condition for around 150 years and in some instances longer still.

Madeiras  showcased at  IVBAM tasting:
Blandy’s , Henriques &  Henriques, Justino’s, Pereira D’Oliveira and Vinhos Barbeitos
All fine and of exceptional quality. Pick up a bottle and explore!

Cheers! -Adrienne

How To Walk Away From A Madeira Tasting

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Good Friends Share Their Madeira

Madeira is one of the most ignored fortified wines of our era, especially by the younger generation. Why? I am not sure, but they should pay attention to this one! My partner in wine and I will be attending a Madeira tasting in NYC today, and the key is to swish and spit, at least three times before making a decision about each wine. You will be hearing our thoughts on 40 different bottles of this goodness- if we can walk away…we may be crawling home!

GRAPE VARIETIES
Bual

VINEYARD
Various quality vineyards at Campanário and
Calheta at altitudes between 100 and 300m.

VINIFICATION
Cossart Gordon 5 year old Bual underwent
fermentation off the skins with natural yeast at
between 18°C – 21°C in temperature controlled
stainless steel tanks. After approximately 3
days, fortification with grape brandy takes
place, arresting fermentation at the desired
degree of sweetness.

MATURATION
Cossart Gordon 5 year old Bual was aged in
American oak casks in the traditional
‘Canteiro’ system. This comprises of the gentle
heating of the wine in the lofts of the lodges in
Funchal. Over the years the wine is transferred
from the top floors to the middle floors and
eventually to the ground floor where it is
cooler. After this gradual ‘estufagem’ the wine
underwent racking and fining before the blend
was assembled and bottled.

SPECIFICATION
Alcohol: 19% ABV pH: 3.45 Residual Sugar:
85.0 g/l Total Acidity: 6.5 g/l tartaric acid

SERVING & CELLARAGE
Cossart Gordon 5 year old Bual is fined and
does not require decanting. It is excellent as an
after dinner drink and also very good with fruit,
milk chocolate, cakes and hard cheeses. It has
been bottled when ready for drinking and will
keep for several months after opening.

TASTING NOTES
Clear, amber colour with tinges of gold; a
bouquet of dried fruit, vanilla, wood and toffee
with a smooth, medium-sweet finish and an
excellent balance between the fruit and acidity.

PRESS COMMENTS
“Medium amber with a restrained aroma of
nuts, coffee and chocolate and even a hint of
olives as the wine opens up. The flavours
amplify these aromas, with the addition of
subtle, tangy lime quality to offset the
sweetness of the wine”. Lyn Farmer – The
Wine News, March 2001

AWARDS
Silver medal – IWC 1999
Bronze Medal – IWC 2003
MARKETING@SYMINGTON.

Madeira Fact: The colonies in North America were at the time the largest and most discerning market, so much so in fact that the best production was widely known as ‘American Madeira’. Madeira played such an important part in American life that it was used to toast the Declaration of Independence on July 4th 1776.

Cheers!

Chef Elizabeth Stelling