Posts tagged with "alchohol"

SARAH JESSICA PARKER’S NEW WINE “INVIVO X, SJP”

SARAH JESSICA PARKER’S NEW WINE “INVIVO X, SJP” WILL HIT STORES ON SEPTEMBER 18, 2019

The Sauvignon Blanc will be Available Globally & is the First Wine to Launch from her Wine Collection with the New Zealand Winery

Actor, designer and wine lover Sarah Jessica Parker has announced today via Instagram that her new Sauvignon Blanc wine in partnership with the New Zealand-based Invivo & Co will hit stores this fall on September 18th, 2019.

With grapes from Marlborough, New Zealand “Invivo X, Sarah Jessica Parker Sauvignon Blanc” will have a suggested retail price between $18 – $20 and will be immediately available across the U.S. via exclusive national importer Taub Family Selections. At the same time, the wine will also have a global footprint in New Zealand, Australia, Japan, Canada, UK, Ireland andHong Kong.

I have thoroughly enjoyed the collaboration with Rob and Tim from Invivo,” explains Sarah Jessica Parker “Every part of the process from our initial conversations discussing wine styles, to the creative process on the brand and label design and of course, the Sauvignon Blanc blending session; it’s all been one exciting step after another. And a thrilling education in the business of winemaking, but more importantly, the love and passion behind Invivo.

The new Invivo X, Sarah Jessica Parker Sauvignon Blanc is described by Invivo’s co-founder & winemaker Rob Cameron as, “Lifted notes of grapefruit, honeysuckle flower, passionfruit and citrus zest. The palate is expansive and leads with a wall of sweet-scented fruits and a soft, but balanced acid spine.”

Sarah Jessica Parker’s wine was perfected in May when the founders of Invivo, Tim Lightbourne and Rob Cameron, traveled to New York City for a private blending session with Sarah Jessica to finalize the blend and taste of her new Sauvignon Blanc. They brought the latest samples of the 2019 vintage that was harvested in April from different sub-regions of Marlborough – the home of New Zealand’s world-famous Sauvignon Blanc. Over a three-hour session, Sarah Jessica and the Invivo team finalized the proportions from each vineyard to create the exact blending recipe used in the wine.

While I’m new to winemaking, the Invivo fellows generously taught, showed and shared as much of the art and science of their business and hopefully I have absorbed some of their Kiwi confidence,” states Sarah Jessica Parker“I’m so looking forward to releasing my Invivo X, Sarah Jessica Parker Sauvignon Blanc in September and sharing our wine with the world! I feel very fortunate to have this opportunity offered by Rob and Tim.

WATCH A SNEAK PEEK FROM THE SJP BLENDING SESSION HERE: https://vimeo.com/349806095/f0cc736d10

As a passionately creative person, Sarah Jessica Parker has naturally been instrumental in both naming the wine and designing the label. The X and the comma directly after it, is an intentional and personal touch, referencing her signature email and Instagram post signoff: “X, SJ.”   Sarah Jessica also hand-painted the X on the original label and found the teal paint to match the exact shade of one of her favorite satin shoe colorways, “Hamilton”, from her SJP Collection label.

Invivo’s other co-founder Tim Lightbourne adds, “It has been a pleasure working with Sarah Jessica. It’s fantastic how hands-on she’s been with the whole process and she has a great palate too! Within minutes into the blending session, she was picking up subtle differences between the samples. It’s a privilege for us, two old school friends from New Zealand and our winery, to work with her.  We look forward to a long-term partnership.”

In Spring 2020, a Rosé from the South of France will also be added to the Sarah Jessica Parker collection of wines with Invivo and will be a new vintage 2019 blend from the grapes being harvested this September.

This celebrity partnership is not unchartered territory for the growing New Zealand wine brand as Invivo & Co has also launched a successful wine brand with the UK talk show host Graham Norton. His brand debuted in 2014 selling 12,000 bottles in the first year and now today sells 3.5 million bottles globally. They have also recently extended his brand with the launch of Graham’s new pink Gin earlier this year. Invivo & Co looks forward to growing Sarah Jessica Parker’s collection of wine to reflect her personal preferences and love for wine similar to what they have accomplished with Graham Norton.

Invivo X, SJP” received its first review – just days after bottling – and landed a 95point rating from New Zealand wine reviewer Sam Kim at Wine Orbit.  Kim describes the wine saying: “The palate delivers excellent concentration and weight, wonderfully complemented by fine texture and brilliant focus.”

ABOUT SARAH JESSICA PARKER: Sarah Jessica Parker is the star and executive producer of “Divorce,” returning to HBO for a third hit season. In February 2014, she launched “SJP by Sarah Jessica Parker”, a footwear, apparel and accessory label, with partner George Malkemus III. The collection showcases the brand’s theme of colors acting as neutrals and encourages women to take risks and break away from fashion rules they imagine. Parker currently serves as the Vice-Chairman of the board of directors for the New York City ballet. She also served on the President’s Committee on the Arts and the Humanities under the Obama administration. Parker lives with her husband and three children in New York City.

ABOUT INVIVO: Invivo’s mission is to bring people together so great things can happen. Invivo has been described as “New Zealand’s most innovative winery.” Founded in 2008 by school friends Tim Lightbourne and winemaker Rob Cameron, Invivo set out to make great wine without the elitist attitude the industry can be known for, they believe that nothing should stand in the way of a great drink. 11 years later, the formula has been a success, with their wines receiving over 200 international wine show medals, distribution in 16 countries and sales of over 3,500,000 bottles. Invivo has also recently released a Gin brand in partnership with Graham Norton. Invivo has played a role in helping New Zealand become the 3rd largest importer of wine into the US (by value) behind France and Italy. USA is New Zealand’s largest export market for wine with $422 million USD in sales. This is an impressive statistic considering that NZ produces less than 1% of all the world’s wine. www.invivowines.com www.invivoxsjp.com 

Adam Sbragia Launches Home Field Red Blend

Fourth Generation Sonoma Winemaker Adam Sbragia Launches Home Field Red Blend

Sbragia Family Vineyards winemaker Adam Sbragia continues his family’s legacy in Dry Creek Valley, launching his own brand, Home Field Red Blend.  Produced from the 2016 vintage, the debut wine is crafted from five grape varieties grown in six different vineyards: Gino’s Estate Zinfandel, La Promessa Estate Zinfandel, Teldeschi Petite Sirah, Forchini Carignane, Andolsen Cabernet and Home Ranch Estate Merlot.

“Born and raised in Dry Creek Valley, I’ve explored every vineyard in every corner of my Home Field to create a modern wine that expresses purity of fruit and my family’s long winemaking history,” remarks Adam.

“I want to extend the winemaking tradition that my great-grandfather started when he came to Dry Creek Valley from Italy in 1904.  Being a 4th generation winemaker, I grew up in the vineyards, riding a tractor with my grandfather Gino and pruning and tasting grapes with my father, Ed Sbragia,” comments Adam.  “I’ve been making wine side by side with my dad for a dozen years.  It’s exciting to take what I’ve learned and make a wine that’s all my own.”

Home Field 2016 Red Blend

Dry Creek Valley | Sonoma County

Inaugural Vintage

The texture of wine, its infinite range of aromas and flavors is all tangled up with soil and climate and history and culture, a spectacular mash-up of people and place, wit and wisdom and everyday life.

Wit | 51% Zinfandel, 8% Carignane, 4% Petite Sirah

Wisdom | 25% Cabernet Sauvignon, 12% Merlot

Wine | 100% Delicious!

$25/bottle suggested retail price

Available to taste and purchase in both the Sbragia Family Vineyards Tasting Room in Geyserville and Sonoma.

To watch Adam Sbragia’s Home Field Red video visit https://vimeo.com/329161067

Video Credit: Erin Malone at Lightspeed Films 

About

The Sbragia family has been farming and making wine in DCV for over 100 years.  Adam’s great-grandfather came from Tuscany in 1904 and worked in local wineries.  Adam’s grandfather, Gino, acquired his own vineyards near Healdsburg, growing Zinfandel for sale and home winemaking.  In 2006, after 32 years as winemaster at Beringer Vineyards, Adam’s father, Ed Sbragia, opened the doors to Sbragia Family Vineyards at the northern end of Dry Creek Valley.  In addition to launching Home Field Red Blend, Adam continues his position as Sbragia Family Vineyards winemaker.  For more information, visit www.homefieldred.com and www.sbragia.com.

Wine Spectator Announces Winners of 2019 Restaurant Awards

—Dining Destinations Around the World Recognized for their Dedication to Wine

Finding a place to drink great wine around the globe has never been so easy. Wine Spectator has uncorked the winners of the 2019 Restaurant Awardswhich honors the world’s best restaurants for wine. This year, the Restaurant Awards program honors 3,800 dining destinations from all 50 states in the U.S. and 79 countries internationally.

Launched in 1981, the Restaurant Awards are judged on three levels: the Award of Excellence, the Best of Award of Excellence and the Grand Award, with 2,447; 1,244; and 100 winners this year in each respective category. Eight of the Grand Award winners—Alfredo Di Roma Mexico in Mexico City, Fiola in Washington, D.C., Griggeler Stuba in Lech am Arlberg in Austria, Mastro’s Steakhouse at the Post Oak Hotel in Houston; Pappas Bros. Steakhouse in Downtown Houston; The Pool in New York City, Ristorante Cracco in Milan and Vantre in Paris—are first timers.

“We’re pleased to shine a spotlight on the destinations around the world that show devotion to their wine program, while also creating a comprehensive global dining guide for our readers to enjoy,” said Marvin R. Shanken, Editor and Publisher, Wine Spectator. “Both novice wine lovers and seasoned sommeliers alike actively seek and frequent restaurants with exciting, well-curated wine lists. Bravo to all the 2019 recipients—we raise a glass to you.”

All winners are profiled at Restaurants.WineSpectator.com and in the Restaurant Awards app. The app, available free on the App store, allows iPhone and iPad users to find nearby award-winning restaurants, with maps, plus helpful information about cuisine, wine and pricing.

The Award of Excellence recognizes restaurants whose wine lists feature a well-chosen assortment of quality producers. Best of Award of Excellence recipients offer more extensive selections with significant vintage depth and excellent breadth across multiple regions.

The Grand Award is the program’s highest honor. This elite group comprises the world’s best wine programs, which deliver serious breadth of top producers, outstanding depth in mature vantages, excellent harmony with the menu and superior presentation. Wine Spectator carefully assesses each Grand Award candidate, including rigorous independent, on-site inspections of the wine program, cellar, service, ambiance and cuisine of the restaurant.

The full list of award winners is available in print in Wine Spectator’s August issue, on newsstands July 16.
Follow the Restaurant Awards on Twitter and Instagram, with hashtag #WSRestaurantAward.

About Wine Spectator

Wine Spectator is the world’s leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the Web’s most comprehensive wine site (WineSpectator.com), mobile platforms and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine’s role in contemporary culture and delivering expert reviews of more than 15,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar AficionadoWhisky Advocate, Market WatchShanken News Daily and Shanken’s Impact Newsletter.

The Martini & Rossi Riserva Speciale Range

AN UNRESERVED STORY OF BITTER & BOTANICALS

The year was 1863 when Alessandro Martini and Luigi Rossi created their first Martini vermouth and began a lifelong quest to place their stamp on Italian culture. Their infamous partnership created the iconic brand that is MARTINI & ROSSI — a household name synonymous with bold heritage, impeccable craftsmanship and unreserved style. Its latest triumph, the Riserva Speciale Range, represents the height of Italian Aperitivi and the art of balance.

Today, the 8th generation MARTINI & ROSSI Master Artisans Giuseppe “Beppe” Musso and Ivano Tonuttiare following in the foot steps of the brand’s founders as dedicated and passionate craftsmen who guard and preserve its quality and integrity. They are two of only four people worldwide to know Luigi Rossi’s original recipes.

Over a century in the making, the Riserva Speciale Rangeis the first permanent line of expressions within MARTINI & ROSSI to be launched in 25 years. Comprised of two iconic Vermouths di Torino—Rubino and Ambrato— along with an incomparable Bitter Liqueur,the entire process of creating one bottle in the MARTINI & ROSSI Riserva Speciale Range takes over one year. The collection is a homage to the brand’s origins, a celebration of the region’s bounty and the ultimate distillation of the MARTINI & ROSSI legacy of innovation and boldness.,representing a new generation of signature aperitifs that will become the tradition of tomorrow.

A protected name of origin, Vermouth di Torino can only be assigned to expertly crafted vermouths that use 100% Italian wines and Artemisia herbs sourced from the Piedmonte region. The MARTINI & ROSSI Ambrato and Rubino Riserva Speciale Vermouths di Torino acknowledge and pay tributeto this guarded name of origin by employing the same time-honored craft that has been passed down from generation to generation. Born and madein Pessione, these acclaimed products are the most authentic expression of the ingredients and style of the region, honoring over a century of winemaking prowess.

Setting the standard for what a Vermouth di Torino represents, MARTINI &ROSSI Master Artisans Beppe Musso and Ivano Tonutti use the same established production practices developed by the first Master Artisans centuries ago, paying homage to their rich roots and heritage. By law, at least one Artemesia herb must be included in a Vermouth di Torino, but to give them true Italian heart and to create a more complex, complete, and rounded sensation, the Masters chose to use three types of local Artemisia.

All grown in nearby fields in Piedmonte, Artemisia Absinthium, commonly known as Wormwood, brings a strongly bitter-herbal character, Artemisia Pontica adds a touch of anise, and Artemisia Vulgaris provides a floral note.

The terroir of the fragrant pastures is essential to the exceptional quality ofthe botanicals used in both the Ambrato Vermouth di Torino and Rubino Vermouth di Torino. The inclusion of all three types brings a new dimensionto the classic taste of Vermouth.

Ambrato Vermouth di Torino

For the Ambrato Vermouth di Torino, Artemisia is blended with other carefully sourced exotic and local herbs and spices including RomanChamomile, Yellow Cinchona bark and Chinese Rhubarb. The ItalianRoman Chamomile emphasizes the fresh floral notes of the artemisia, while the yellow Cinchona bark brings a fresh, mouthwateringly bitter character. The botanicals are added to a neutral grain spirit, steeped, then placed in rotary drums turning at a slow speed for a period of many weeks to create the extracts – liquid elixirs that will be added tothe final blend.

The botanical extracts for the Ambrato are rested for over two months in Piedmontese Tino casks, reminiscent of the process used in the very early days of the company. This complex practice softens the blend of botanicals, creating the desired balance needed in each.

After the botanical extracts are rested, they are then blended with100% Italian wines selected by Master Blender Beppe Musso. LocalMoscato d’Asti DOCG wines, along with crispy and fresh Italian wines, are used to create the distinctive amber Ambrato Vermouth di Torino, adding their soft honeyed and aromatic sweetness. Along with the local Artemesia, Roman Chamomile, Yellow Cinchona Bark andChinese Rhubarb, the end result is a lightly bitter profile that is her baland floral with just a touch of honey to finish.

Rubino Vermouth di Torino

Italian Holy Thistle and Red Sandalwood were specifically selected to imbue the Rubino Vermouth di Torino with their aromatic character and perfectly compliment the three types of ItalianArtemisia. Scarce and highly prized, the sustainably sourced RedSandalwood imparts a delicate spice and woody, bitter note. TheItalian Holy Thistle brings a cooling, energetic, and bitter taste to the mixture. Using the same production process as with Ambrato, each of the carefully selected botanicals are transformed into precious extracts then rested for over two months in order to create a perfectly balanced, harmonious blend of flavors.

Master Blender Beppe Musso carefully blends the botanic extracts with 100% Italian wines once their resting period has ended. The exquisite Riserva Speciale Rubino is brought to life with small amounts of the full-bodied Lang he DOC Nebbiolo wines. These parcels are known to be dark and fruity, characteristics which shine through in the final product. The wines are blended with the extracts of Artemesia, Italian Holy Thistle and Red Sandalwood resulting in a bright ruby red Vermouth di Torino. The delicate balance of botanicals and wine create a full-bodied, herbal and complex style ofVermouth di Torino with a lingering profile and just a touch of spice.

Bitter Liqueur

The crown jewel in the Riserva Speciale Range is undoubtedly the Bitter Liqueur. Inspired by founder Luigi Rossi’s original recipe from 1872, and usingonly 100% natural ingredients, the MARTINI & ROSSI Bitter has been remastered for today’s modern palate.

To compliment the prized Piedmontese Artemisia, Master Herbalist Ivano Tonutti carefully selected three exotic botanicals: Saffron, Angostura andColumba. The Angostura is a pleasing aromatic bitter that imparts a deep flavor which, along with the Artemisia, provides a solid foundation to theBitter Liqueur. Columba is a harmonious bitter that gives a substantial mouth-filling bitter taste while balancing the other botanicals. Finally, Saffron,the “golden spice,” gives the liquid a wonderful end note, intensifying the aromatic bitter qualities, bringing perfume and a lingering finish to the final product.

In total, over twenty different botanicals are used to encompass the complete range of bitter, each delivering an irreplaceable richness and complexity tothe taste profile through different dimensions of bitterness.

To better harmonize all the aromatic ingredients and add roundness to the bitter notes, the botanical extracts are mixed with sugar and a neutral grain spirit then rested in the same traditional Tino casks used for the MARTINI &ROSSI Riserva Speciale Vermouths di Torino. This resting period creates exceptional harmony and balance, integrating the layers of flavor together to create a complete sensation of bitterness. The final product is a one-of-a-kind, versatile liqueur that adds depth, complexity and balance to any cocktail

Master Herbalist Ivano Tonutti

Hailing from Piedmonte, Ivano Tonutti is the 8th Master Herbalist to follow in the foot steps of the legendary Luigi Rossi. The most complex and precious secret atMARTINI & ROSSI is how the taste, aroma and texture of the hand selected botanicals are captured, and for the last 25 years, Tonutti has been embracing this legacy.

Prior to joining the MARTINI & ROSSI family, Tonutti studied in nearby Turin as apharmacist before taking up his role as a Technical Director within the company.He served a lengthy apprenticeship learning the skills and artistry needed before his appointment of Master Herbalist, the most trusted and celebrated role atMARTINI & ROSSI.

A true expert in botanicals and extraction techniques, Tonutti has an intimate knowledge of and rapport with the over forty natural ingredients that are used inMARTINI & ROSSI recipes. Under his guidance, his team of virtuosos ensure every individual botanical meets each rigorous standard set down by the company even before the fundamental taste components are extracted. Hundreds of samples are tasted and rejected until each requirement is met ensuring complete consistency and balance across the Riserva Speciale Range.

MASTER BLENDER GIUSEPPE “BEPPE” MUSSO

Originally from a village just outside the MARTINI & ROSSI home of Pessione, Italy, Giuseppe Musso is the Master Blender for the iconic brand and best known as “Beppe.” He is one of the very few responsible for the century-old recipes atCasa Martini, working to preserve the taste, quality and style of the Riserva Speciale Vermouths di Torino and Bitter Liqueur.

A student of the world-renowned Scuola Enologica di Alba, once Musso completed his training he worked for 10 years as a winemaker producing celebrated wines such as Barolos, Barbarescos, Moscatos and Asti Spumantes. He was always, however, drawn to his native Piedmonte, and returned home to join the MARTINI & ROSSI team where he began working with the quality assurance group getting to know each expression intimately.

In 1993, he was then honored with the opportunity to join Luciano Boero, theMARTINI & ROSSI Master Blender of over thirty years and become part of his team of winemakers. After 18 years of training under his tutelage, Musso succeeded Boero’s tenure once he retired from the company. Now, Musso, with the assistance of his curated team of artisans, sources each wine and leads the delicate blending process of marrying them with the bespoke botanical extracts within the MARTINI & ROSSI portfolio of vermouths and bitter.

NORTH AMERICAN BRAND AMBASSADOR FABIO RAFFAELLI

For almost two decades, Fabio Raffaelli has developed and contributed to bar programs at some of the world’s finest dining institutions, and today, he holds the title of the first-ever MARTINI &ROSSI North American Brand Ambassador. In this role, Raffaelli champions the iconic brand’s acclaimed heritage-rich expressions, and most recently the newly debuted Riserva Speciale Range.

Raffaelli has cultivated a respected reputation thanks to a keen attention to detail, expert palate and high standard for exceptional service. Born in Italy, Raffaelli has bartended in some of the most prestigious bars and restaurants across Europe. He has collaborated with internationally respected chefs including Alain Ducasse, Ferran Adrià, and Gordon Ramsay, as well as the celebrated legendary bartender Salvatore Calabrese. Raffaelli gained a reputation for his service-driven style and impeccable elegance before moving to the U.S.

In 2009 Raffaelli crossed the Atlantic to New York City to bring his expertise in Italian cocktails, spirits and wine to the Michelin Starred Italian restaurant Del Posto. With an expertise and focus on highlighting the diversity and complexity of Italian spirits, Raffaelli completely redesigned the bar program once he arrived, which earned well-deserved praise and critical acclaim. Continuing his career in fine dining, Raffaelli worked with renowned chef Daniel Boulud at DANIEL on the UpperEast Side. During his tenure there, he engineered the restaurant’s show-stopping table-side cocktail service and curated a rotating seasonal menu of cocktails, each highlighting a different spirit, preparation and presentation.

Today, in his role as North American Brand Ambassador and as the face of the brand in NorthAmerica, Raffaelli utilizes his Italian spirits prowess and innate style to raise awareness and build loyalty for the MARTINI & ROSSI Riserva Speciale Range.

Nat’l Pina Colada Day Cocktails

Nat’l Pina Colada Day (July 10): Toast with Reimagined Malibu Pina Colada Cocktails!

Malibu Coconut Water Pina Colada

·         Ingredients:

o    1 ½ part Malibu Original

o    1 ½ parts Coconut Water

o    2 parts Pineapple juice

o    ½ part Fresh Lime Juice

·         Method: Pour all ingredients into an ice-filled shaker, shake until cold and strain into a chilled glass filled with ice cubes, top with pineapple juice

·         Garnish: Slice of pineapple

 Malibu Pea’na Colada

·         Ingredients:

o    1 ¼ part Malibu Original

o    ¾ part Stoupakis Mastiha

o    ½ part Coconut Milk

o    ½ part Simple Syrup

o    ¾ part Snap Pea Juice

o    ½ part Lemon

o    Pinch salt

·         Method: Whip with pebble ice, serve over pebble ice

·         Garnish: Split Pea, Lemon Wheel


Classic Malibu Pina Colada

·         Ingredients:

o    1 part Malibu Original

o    1 ½ parts Pineapple juice

o    ½ part Coconut cream

·         Method: Pour everything in a shaker with ice, shake, pour and enjoy

·         Garnish: Slice of pineapple

Cool Down this Summer with Red Wine Cocktails

Red wine isn’t the first thing that pops into your head for summer drinking. In fact, Rosé and spritz’s take the crown as the go-to cool down sips. But, it’s incredibly versatile and a simple addition to your favorite summer refreshment. Before you realize, you be swapping out the Aperol spritz for a red wine mule.

A bourbon barrel-aged red, like 1000 Stories (SRP $18.99), makes for the perfect topper or mixer in a summer cocktail, like the ones below. The added caramel notes and a hint of smoke from the bourbon barrel make the perfect pairing for a hot day.

Gold Rush Red Mule
* 4 oz. 1000 Stories Gold Rush Red
* .5 oz. Marschino
* .5 oz. Crème de Mure
* ginger beer
* Rosemary sprig garnish
Add the wine and liqueurs to a copper mug filled with ice. Top with ginger beer and stir with a bar spoon to incorporate. Garnish with a sprig of fresh rosemary.

Prospectors’ Proof Sour
* 2 oz. Rye Whiskey
* .75 oz. lemon juice
* 1 oz. simple syrup
* .5 oz. 1000 Stories Prospectors’ Proof
Shake the rye whiskey, lemon juice and simple syrup with ice. Strain into a double old-fashioned glass and fill with fresh ice. Float red wine over the top of the cocktail.

1000 Stories Splash
* 2 oz. Partida Tequila Blanco
* 1.5 oz. 1000 Stories Zinfandel
* .5 oz. fresh lime juice
* .5 oz. agave nectar
* 2 oz. grapefruit soda
* lime wedge for garnish
Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a glass.

Napa Valley’s First Wine History Museum and Tasting Salon

Jean-Charles Boisset Introduces Napa Valley’s First Wine History Museum and Tasting Salon: 1881 Napa  

1881 Napa Showcases Napa Valley Wines and History in Historic Victorian Home Adjacent to the Oakville Grocery

Napa Valley’s first wine history museum and tasting salon, is now open. Jean-Charles Boisset, proprietor of Boisset Collection, has created an homage to Napa Valley, with a tasting room that showcases wines from Napa Valley’s distinct sub-appellations, a museum where guests can explore Napa’s rich wine history, an extensive collection of historic wine relics from Europe and the United States and original artifacts from the Early California Wine Trade Archive. 1881 Napa is located in a historic Victorian home built in 1874 next to Oakville Grocery (founded in 1881) in Oakville, California, both of which were purchased by Boisset Collection at the beginning of the year.

“Napa Valley has a powerful place in American wine history and 1881 Napa puts the region in perspective on the world stage,” said Boisset, who grew up in Burgundy, France imbued with a passion for wine and learning as the son of vintners and the grandson of educators. “An extraordinary amount has been accomplished in this enclave in a short amount of time and we want to create a destination that celebrates Napa’s long history and its pioneering founders while exploring Napa’s incredibly diverseterroir in one destination.”

The gateway to Napa Valley, 1881 Napa is must-stop for wine enthusiasts, providing guests the opportunity to discover Napa Valley’s AVAs for the first time, or to explore some of their favorite appellations more deeply. Napa Valley was the first AVA designated in California in 1981 and within the region are 16 sub-AVAs that contain more geological diversity than any other wine region, leading to dramatically different wines within Napa Valley.

Located in a building more than 140 years old that was reimagined by renowned architect Howard Backen, 1881 Napa is next door to Oakville Grocery, the oldest continually operating grocery store in California. The two centerpieces of the space — a 48-light Baccarat crystal Zenith chandelier and a reproduction of an 1895 map of Napa County on canvas hanging from the ceiling — provide a dramatic environment to explore the varied wines of the valley, while displays highlighting the unique stories and soils of each appellation surround the tasting room.

The wine museum in 1881 Napa is open to the public with complimentary visitation. A self-guided tour up to and along the museum’s second-floor mezzanine tells the history of Napa Valley, introduces the founders and influential early pioneers  of the region and presents a robust collection of wine ephemera, including historic winemaking, vineyard, nursery and cooperage as well as displays curated and organized by the Early California Wine Trade Museum featuring local historic wine artifacts from the collections of Dean Walters and John O’Neill. From the mezzanine, guests have an open view to the tasting room below.

Alcoves hold soil samples from the various regions, along with 1881 Napa wines and descriptions of the appellations written by best-selling and award-winning author of The Wine Bible and wine expert Karen MacNeil. MacNeil also helped develop the various tasting options, which include comparative flights such as “Majestic Mountains Versus Plush Valley” and “Is it Cool to be Hot or Hot to be Cool?” as well as an option to “Embark on a Journey Throughout the Valley” by tasting Cabernet Sauvignons from 12 different sub-AVAs. In addition to the site-specific Cabs, guests can enjoy wines from a blend of Napa Valley grapes, including a sparkling wine, Sauvignon Blanc, rosé, Chardonnay, red blend, Merlot and a Cabernet Sauvignon — all wines crafted exclusively for 1881 Napa by Winemaker Thane Knutson to reflect the diversity of Napa Valley. After sampling the broad range of Napa Valley styles, guests can discover which AVAs they like the most and purchase wines from 1881 Napa as well Oakville Grocery.

1881 Napa is located at 7856 St. Helena Highway in Oakville and is open daily from 11 a.m. to 6 p.m. Reservations are recommended and can be made here.

About Boisset Collection
Boisset is a family-owned collection of historic and unique wineries and lifestyle destinations led by Jean-Charles Boisset and bound together by a common vision: authentic, terroir-driven wines in harmony with their history, their future and the land and people essential to their existence. With more than 25 historical and prestigious still and sparkling wineries in the world’s preeminent terroirs, including Burgundy, Beaujolais, Jura, the Rhône Valley, the south of France and California’s Russian River Valley and the Napa Valley. Its California wineries include DeLoach Vineyards, Raymond Vineyards, Buena Vista Winery and JCB by Jean-Charles Boisset; its French properties feature Domaine de la Vougeraie, Jean-Claude Boisset, Bouchard Aîné et Fils, J. Moreau et Fils, Louis Bouillot, Domaines Henri Maire, Fortant and Bonpas. Each house retains its unique history, identity and style, and all are united in the pursuit of fine wines expressive of their terroir. Wine is at the center of Boisset’s mission, and is complemented by spirits, beer, cider, gourmet foods and luxury goods, both of its own design and from partnerships with historic companies such as Baccarat, Lalique, St. Louis, Riedel, Christofle, and Bernardaud. To learn more about the Boisset Collection, please visit www.boissetcollection.com.

Featured image credit: Alexander Rubin

Expert Offers 10 Tips for Surviving Bottomless Brunch Without Hurting Your Liver

Now that brunch season is upon us, the last thing anyone wants to think about at their weekend gathering is how the fluffy French toast and fruity sangria they’re enjoying is affecting their health and how best to avoid hurting their liver. Lucky for them, that is where Dr. Tarek Hassanein of Southern California Liver Centers comes in.

Dr. Tarek Hassanein is a liver specialist who doesn’t believe in completely eliminating the fun from your life in the name of health. Instead, he has bcreated 10 tips to navigating your bottomless brunch. By offering your audience this advice, you are helping them navigate their upcoming boozy gathering with friends and family without negatively affecting your health…or your fun.


10 Tips for Navigating Your Next Boozy Brunch

1.       Savor your meal before drinking. Don’t drink on an empty stomach.

2.       Enjoy your beverage. Do not overeat and Sip your drink.

3.       Avoid binging. Binge drinking is 5 drinks or more in less than 4-5 hours.

4.       Keep your number of drinks as low as possible. Don’t consume more than 3 drinks for a man and 2 for a woman.

5.       Know your alcohol. One beer is equivalent to a glass of wine or a shot of liquor.

6.       Find a driver. Don’t drive after drinking. It is hard to judge your blood alcohol level and its effects on your cognitive ability and reflexes.

7.       Take your meds. If you are a diabetic or hypertensive, suffering from a heart or liver condition, take your daily medications, and check with your doctor to avoid alcohol interactions with your medications.

8.       Avoid overdoing pain meds. If you are going to use Tylenol, don’t exceed more than 3 grams in one day. Be aware that a lot of headache medicines or pain killers contain acetaminophen (Tylenol), so avoid accidental overdosing.

9.       Don’t mix. Avoid mixing alcohol with other recreational drugs.

10.     Space your beverages out. Allow your body the ability to metabolize what you ingested and avoid intoxication.

10 Ways to Monitor Your Drinking this Cinco de Mayo

1. Don’t drink on an empty stomach. Savor your meal before you start drinking an alcoholic beverage.

2. Do not overeat and Sip your drink. Enjoy your beverage.

3. Avoid binging. The definition of binging is 5 drinks or more in less than 4-5 hours.

4. Keep your consumption of drinks as low as possible – not more than 3 drinks for a man and 2 for a woman.

5. Alcoholic beverages are similar in alcohol content. One beer is equivalent to a glass of wine or a shot of liquor.

6. Find a driver. Don’t drive after drinking. It is hard to judge your blood alcohol level and its effects on your cognitive ability and reflexes.

7. If you are a diabetic or hypertensive, suffering from a heart or liver condition, take your daily medications, and check with your doctor to avoid alcohol interactions with your medications.

8. If you are going to use Tylenol, don’t exceed more than 3 grams in one day. Be aware that a lot of headache medicines or pain killers contain acetaminophen (Tylenol), so avoid accidental overdosing.

9. Don’t mix alcohol with other recreational drugs.

10. Space your beverages to allow your body the ability to metabolize what you ingested and avoid intoxication.

Savor, Sip and Space

Curated by Dr. Tarek Hassanein of Southern California Liver Centers