For nearly 30 years Oregon Wine Le Cadeau Vineyard has been producing amazing wines, cultivating a loyal audience and earning worldwide attention for their grapes and wine rosters.
The founders, Deb and Tom Mortimer, will tell you the secret to great wine isn’t a secret at all. It’s actually quite obvious and staring everyone in the face. It’s the grapes. Respecting the grapes and carefully protecting and supporting their process; it’s the difference between mediocre wine and the excellent wine that they strive to produce year after year.
They grew from six acres to sixteen, and planted Pommard, Dijon clones 667, 777, 113, and 115, Mariafeld (a Swiss Pinot Noir clone) starting on the south slope of Parrett Mountain, in the Chehalem Mountains AVA.
From the beginning, Le Cadeau’s location produced noticeable magic. Vibrant aromatics. Intense fruit forward flavors with glimmers of spice and earthiness usually not often found in young Pinot Noir wines.
Le Cadeau Vineyard
Find Le Cadeau Vineyard on the southern tip of Parrett Mountain near Newberg, Oregon, in the Chehalem Mountains AVA.
The 16-acre vineyard benefits from high-elevation (610’ – 725’) developed and planted with one focus – growing distinct and complex Pinot Noir.
The vineyard delivers based on a combination of soils: Jory, Nekia, and Witzel soil (a very shallow, broken basalt). On the East side, a cross between Jory and Willakenzie.
One of the wines tasted today, Merci Pinot Noir – comes from an assortment of new plantings of heirloom clones, including Mt. Eden, Calera, Swan and Jackson.
Oregon Wine Le Cadeau Vineyard Wines
2018 Merci Reserve Pinot Noir
From Winemaker Jim Sanders, it’s a blessing in the bottle, or as they’ve said a ‘Merci’ thank you. After a taste, with a grin on your face you might say the same as you pour your second sip.
Ruby in the glass. Red currant, red plum, blue berry, peach, orange peel on the nose. White pepper, vanilla, boysenberry. Nice, velvety medium body with medium tannin and a very pleasant finish. Perfectly paired with lamb, turkey, roasted chicken.
Blanc de Noir 2017
Winemaker Steve Ryan and his team produced a classic representation of Blanc de Noir, minimizing skin contact, fermenting in both Stainless steel and French oak.
The result is a very drinkable potion. Subtle apricot with pronounced pear on the nose. Green apple, lemon zest, pasty and flirty touch of cherry on the finish. Pair it with garden salad, light appetizers, even a light chicken dish.
Le Cadeau Wine Club
Wine club membership has three level: Platinum, Gold, Silver with tiers that include discounts per shipment, access to limited releases, invites to events and parties, and complimentary tastings at the Dundee location.
Learn more about the Le Cadeau Wine club membership here
Visit Oregon Wine Le Cadeau Vineyard
Located on Highway 99W in Dundee, just 45 minutes from Portland and 30 minutes away from their vineyard, off-site tasting room is inside The Dundee hotel.
1326 N Hwy 99W, Suite 101
Dundee, OR 97115
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Jérôme Peschard Leads Vietnam Art Renaissance, Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
Join Us MidTown NYC for An Incredible Prosecco Experience: Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Join Us for An Incredible Prosecco Experience: Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Prosecco has gone from a little known mountain fizz to a vinous superhero, overtaking Champagne (and every other sparkling wine out there) and enjoyed by wine drinkers throughout the world, as the base of a cocktail or an everyday quaff.
But despite its huge popularity, most people don’t know much about it.
And there is much more to Prosecco than many people are aware.
”My objective is to
clarify the critical differences
between the original ancient Conegliano Valdobbiadene Prosecco and
the DOC Prosecco that was enacted in 2010.”
Alan Tardi
New York Wine Studio
Prosecco is produced only in Italy, in the Northern regions of Veneto and Friuli, and there are three official Prosecco appellations.
Prosecco DOC
One of them, Prosecco DOC, was created in 2010. It occupies a huge, mostly flat area encompassing almost two entire regions and accounts for most of the 700+ million bottles of Prosecco produced each year.
Conegliano Valdobbiadene Prosecco DOCG
Conegliano Valdobbiadene Prosecco DOCG is a tiny area in the foothills of the Dolomites consisting of 15 small municipalities in the province of Treviso. This is the ancient winegrowing area where Prosecco was born and made a miraculous comeback in the aftermath of World War II.
Besides its pedigree, there are numerous factors of the Conegliano Valdobbiadene enclave that distinguish it from any other winegrowing area in the world: complex and diverse topography, variety of soils, native grape varieties, distinct sub-areas, ancient history, and varied typology—bubbly, fizzy, and still; secondary fermentation in tank or in bottle, leaving sediment in the bottle (known as Ancestral Method) or removing it (Traditional Method).
In this class—which takes place right in the middle of National Prosecco DOC week—we will discuss the origin and evolution of Prosecco in the Conegliano Valdobbiadene area. We will also examine the two additional Prosecco appellations created in 2010.
But most of the time will be devoted to exploring and tasting Conegliano Valdobbiadene Prosecco through a lineup of 8 exceptional terroir-driven wines, in a variety of styles, that demonstrate the unique characteristics, complexity, and diversity of the original Prosecco.
Participants will also learn how to say “CONEGLIANO VALDOBBIADENE” like an Italian!
Alan Tardi has arranged a fantastic lineup of unusual and exceptional wines (half of them are coming directly from Italy) which demonstrate the various factors that characterize the complexity and uniqueness of Conegliano Valdobbiadene: Different production methods (“Tranquillo” i.e. still, Martinotti, Classico/Traditional, Ancestral); frizzante, spumante; single vineyards, Rive, native grape varieties; diverse, soils, terroirs and topographies.
List of Wines
- Prosecco Tranquillo DOCG “Il Canto Antico” — BORTOLOMIOL*
- Colli Trevigiani IGT Verdiso Frizzante Sui Lieviti — GREGOLETTO
- Progetto 5 Varietà Conegliano Valdobbiadene DOCG Brut — MARCHIORI*
- Conegliano Prosecco Superiore DOCG Rive di Ogliano Extra-Brut — BIANCAVIGNA
- Superiore di Cartizze Brut DOCG — RUGGERI*
- Superiore di Cartizze DOCG “Private” Rifermentato in Bottiglia 2014 — BISOL
- Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Carpesica “S.C. 1931” Metodo Classico — BELLENDA*
- Valdobbiadene Prosecco Superiore DOCG Asciutto, Rive di Colbertarldo, Vigneto Giardino — ADAMI
- Torchiato di Fregona Colli di Conegliano DOCG “Ciàcoe” 2016 — CA’ DI RAJO*
*Shipped directly from the winery in Italy
Find more information and buy tickets at New York Wine Studio or at the link below.
https://www.newyorkwinestudio.com/original-prosecco
Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel
Cocktail magic, competition, celebration: Vietnam Cocktail Festival 2024 at iconic Sheraton Saigon Grand Opera Hotel.
MC Petey Majik hosted the 2-day Vietnam Cocktail Festival 2024 June 14-15 celebrating with flavor, masterclasses, magic, competition. Tracie May captured it all.
Photos courtesy of Nick Middleton @glam.foodbev
A spectacular 2-day summer celebration, welcomed over 1000 cocktail enthusiasts and connoisseurs alike to the iconic Sheraton Saigon Grand Opera Hotel.
The vibrant cocktail carnival featured a dazzling array of over 130 cocktails from 36 premium global spirits, liqueurs and mixer brands.
A gathering of Vietnam’s top mixologists, innovative concoctions were expertly mixed by a combination of the country’s most respected bartenders and up-and-coming talents.
Cocktail Carnival part of Vietnam Cocktail Festival 2024
At the heart of the festival was a showcase of Vietnam’s craftsmanship and creativity, where seasoned mixologists flexed their skills to craft tantalizing libations.
From classic cocktails with a Vietnamese twist to avant-garde creations pushing the boundaries of flavor, each drink was a testament to the artistry and innovation within Vietnam’s ever-growing cocktail scene.
For guests inspired to continue the cocktail adventure at home, Mercantile Vietnam provided the option for attendees to purchase a bottle of their favorite brand from the event and have it shipped directly to their door.
Entertainment Extravaganza
The event’s charismatic MC Petey Majik led the carnival atmosphere and captivated the audience with a spellbinding magic show accompanied by igniting cocktail flaring performances from the talented Chương and Phước.
On Friday, the stage was taken over with a charismatic live performance from Vietnam’s premier DJ and saxophone duo Omar and Pierre. The party continued Saturday with the contagious energy of DJ PIA.
Interactive Masterclasses and Exclusive Tasting Room
For spirits connoisseurs the festival also offered a wealth of knowledge with 4 optional interactive masterclasses hosted per day, where industry experts from Lady Triệu, Bruichladdich, Jose Cuervo, Highland Park and Lý Gia Viên shared their craft and insights with eager participants.
Luxury spirits aficionados could enhance their experience further and purchase tickets to enter the event’s Exclusive Room, featuring personalized tastings from 8 of the world’s super and ultra-premium brands, with a combined retail price of over 600 Million VND.
Competitive Spirit
One of the highlights of the festival was the highly anticipated Best Cocktail, Best Bartender and Best Brand Competitions with guests encouraged to vote for their favorites.
Bartenders from across the country battled it out for top honors.
With precision, flair, and a dash of showmanship, contestants dazzled spectators with their signature creations, showcasing the ingenuity and talent within Vietnam’s cocktail community.
On Saturday 15th June, the 2024 winners were announced: Mai Thanh Phong’s “Banh Mi Saigon” cocktail, made with Matusalem Rum, won Best Cocktail.
Nguyen Tuan Cuong, who works at Yugen Bar and is sponsored by Shanky’s Whip, was named Best Bartender. Also, Jägermeister was awarded Best Brand of the event.
Cultural Fusion
Beyond the cocktails themselves, the festival served as a social celebration of cultural fusion, from modern Vietnamese influences to global trends, the event highlighted the diverse tapestry of brands and the pioneering people shaping the country’s dynamic cocktail scene.
Vietnam’s Cocktail Revolution
As the final glasses were raised and the last drops were savored, the Vietnam Cocktail Festival 2024 left an indelible mark on the hearts and palates of all those who attended. With its vibrant energy, innovative spirit, and unwavering passion for mixology, the festival has undoubtedly cemented its place as a must-attend event on the global cocktail calendar, promising even more excitement and inspiration in the years to come.
Cheers to the next chapter of Vietnam’s cultural cocktail revolution!
Awards were announced on Saturday, June 15th, at 8 PM
Best Cocktail of the Event 2024
- Cocktail Name: Bánh Mì Sài Gòn
- Bartender Name: Mai Thanh Phong
- Brand Name: Matusalem Rum
- Bar Name: Madam Kew Bar
Best Bartender of the Event 2024
- Bartender’s Name: Nguyen Tuan Cuong
- Brand Name: Shanky’s Whip
- Bar Name: Yugen Bar
Best Brand of the Event 2024
- Brand Name: Jägermeister
Participating Brands:
- Large Exhibitors: Lady Triệu, Jose Cuervo, Cointreau
- Medium Exhibitors: Bushmills, Naked Malt, Kaibutsu, 1800, Campari, RCR Crystalleria Italiana.
- Small Exhibitors: Kurayoshi Matsui, Duncan taylor, Lark Distillery, Hangar 1 Vodka, Maestro Dobel, Bruichladdich Distillery Company, Passoa, The Botanist, No3 London Dry Gin, Dictador The Arthouse Spirit Brand, Colombian Gin, Stranger & Sons Gin, Fernet Branca, Espolon Tequila, Michter’s, Shanky’s Whip, Gran Centenario Tequila, Jägermeister, The Kyoto, Drumshanbo Gunpowder Irish Gin, Matusalem, Brookies Byron Gin, Ly Gia Vien, Torani, Fentimans, Mercantile.
Participating Bars (in collaboration with brands):
- Kraken x The Dot Bar
- Sexton x Dram Bar
- Wild Turkey x Lost Birds Bar
- Glenrothes x Firkin Bar
Master Classes: Lady Trieu, Bruichladich, Jose Cuervo, Ly Gia Vien, Highland Park
Photos courtesy of Nick Middleton @glam.foodbev
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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NYC: When You have a Higher Calling and Need Media Attention, Reach to Publicity For Good, CEO Heather Holmes explains
When You have a Higher Calling and Need Media Attention, Reach to Publicity For Good, CEO Heather Holmes explains
Publicity for Good is a millennial run communications firm that provides high-level disruptive, publicity and social media services for wide array of purpose driven clients in the food beverage and beauty industry.
In 2016 by Heather Holmes former miss Ohio international celebrated publicist and Forbes 30 under 30 nominee publicity for good has built a reputation as the countries number one PR agency for CPG brands that have social causes built into their DNA.
Today’s conversation with Heather Homes from PublicityForGood.com has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Heather Holmes from PublicityForGood.com. I’m a big fan because you’ve helped us facilitate a lot of previous conversations about food and drink and nutrition and all the things we like talking about.
What’s the most important thing that you want to share with the audience today?
Heather Holmes:
I really want to take away the unknown or worry about getting in the media. I want to make it more accessible to amazing brands and people.
So I definitely want to share tactical advice that if someone is reading this, they have a good story in business, they have the confidence that their story is good enough and they could absolutely make an impact and grow their business by getting in the media.
Joe Winger:
Starting with the basics, let’s pretend I have a company, I think I want public attention. I want to reach out to someone like you.
So what should I be thinking about? What do I present to you as a step one?
Heather Holmes:
Step one is really the intentionality of why you want to get in the media. What’s your goal? Are you wanting to reach more people? Are you wanting to get your story out there?
Are you wanting more sales and more people to buy your product?
You really need to know. Where you’re going first, and if you don’t know where you’re going, or you don’t have a vision, then it’s really hard to help you.
But if you have clarity there, then we can really pull back and help you identify your story, how you’re different, your why, and why your product and or company, would be really great to be in the media.
Joe Winger:
Now, looking at the grand scheme of the campaign, what kind of a campaign should we be looking for: expectations, results?
Heather Holmes:
After we know our outcome that we’re wanting to get more sales, more backlinks, or name in the media, then what I like to do first is work with every entrepreneur, and even if you have a product, to really reflect in “why your story matters”
Why does your product matter?
If you’ve never been in the media before, I take people for an exercise where I have them draw on a piece of paper, them as a baby, to where they are now.
I have them write the key pivotal moments that have happened in their life that have made them start that company, because those little components are absolutely a part of your story.
I’ve been in the media 700 plus times: Inside Edition, Fox News, The New York Coast, incredible media, but it hasn’t always been about being a publicist, right?
Yes. I’m the founder of Publicity For Good, but a lot of that has been my story or building a seven figure company from an airstream.
Now I have almost two under two with a third on the way.
So you need to have your key pivotal moments because those are things you can talk about in the media.
Then we need to look at what’s going on in the news and how we bridge the gap between your product. Relevancy.
Joe Winger:
People may not know you are a former Miss Ohio International. Can you tell us a lesson you learned from being a former Miss Ohio International that you’re using in today’s work?
Heather Holmes:
It’s really all about your platform and reaching new audiences.
When I was building my company I decided I wanted to get into pageants. I wanted to meet a community of like minded people that wanted to make a difference in the world.
It was a way for me to have a platform because at the time I was talking about why you absolutely can build a profitable business. But also make a difference in your community and make a difference amongst your team. And really just build an incredible legacy.
So that was why I did the pageants.
I did a bunch of publicity and again, it made me relevant and timely because that was what got me in the media because I was Miss Ohio and I was only Miss Ohio International for a period of time.
So it gave me that relevancy. So you have to be relevant.
You have to bridge the gap between what’s happening in the news, or we often use Awareness Days, National Nutrition Month, National Social Media Day, and you have to position your product or yourself as the solution.
[For example], we were talking about an incredible juice brand, but most pitches I see are very promotional, right? It needs to be how you or your product simplifies people’s lives. How are you adding value? Or you don’t have a product you need to inspire people.
Joe Winger:
You’re growing a 7- figure business. What’s it like growing a huge business while you’re taking care of your kids and for a while you were living out of your Airstream
Heather Holmes:
We lived out of a 23 foot airstream for 3 1/2 years. I went from dating to engaged, to married to [my first child] Rose, who’s almost two, who lived in our airstream with us.
The year the pandemic [hit] was our first million dollar year.
I think a lot of the reason why it was that year is because when March hit, everyone was so scared that we lost about 40% of our business, number one.
Number two, we had to hustle and grit to make it. There was no choice of failing. All the distractions were gone.
When you’re in an Airstream, all you have is your laptop, but we had no external distractions, and then everything else was closed.
So the only focus we could do was our business and we had to scale out of necessity because we didn’t want to lose what we had put so much time in.
Fast forward, we now have 22 acres where we live and we have two under two, we have one on the way, we’re a full time team of 40, and it’s not easy.
I say transparently, it’s a hot mess. There are so many miracles that happen every day, but life is one, right? I can’t turn off my founder hat and publicist hat and then “Oh, I’m a mom”. It’s all one.
So yes, I might have Rose [my daughter] on a call with me from time to time, but I’ve learned that the more you step in and embrace your life, who you are and the realness, sometimes people opt out and that’s okay.
And this is my legacy.
I like these missions that we’re doing good work to us is way more than a business. We want to grow your brand and mission and we take it so seriously.
So it’s not perfect. It’s not perfectly scheduled. I’m a full time mom, all the time on the weekends when the kids are sleeping, we’re working.
We know where we want to go, and these clients and ambitions that we’re aligned with and supporting are helping people with their health.
Joe Winger:
What an incredible story to share.
Heather Holmes: I have so much to share. Like I was adopted when I was a week old to having two under two and another one on the way and building a business and building a homestead.
It’s so crazy. Austin, who’s my husband, the first week we were dating, we’re all about intentionality. I have the journal and we mapped everything out.
This year, we were going to get engaged then married. Austin and I,l we will have been together almost five years.
We’ve had a kid every year. Rose will be two in June.
We want to build a business. We want to impact our clients, brands, and scale their business. We want our team to get better and flourish in their personal lives too.
This is our mission and I’ve seen so many miracles happen from getting in the media on a personal level.
I was talking to [a business owner client] and her business grew by 40% from getting in the media.
One of my favorite cookie brands, a mom had an incredible heart story. She went on our local news and she brought in $12,000 worth of sales, just the local people wanting to support her.
On the flip side, when people Google my name, it’s like my social currency, there’s all these articles. So I have so much peace in that. Our kids will see the good work we’re doing.
Joe Winger:
You’re talking to an audience of foodies. What is your favorite meal?
Heather Holmes:
We just had Indian food last night that my husband made and it was so good.
We used to live in San Diego and I think San Diego has the best food. It’s all fresh. We’ve traveled a lot. We’ve been to Bali, their food is pretty incredible too. Where we live [now] we’re right outside of Asheville and Charlotte. So they have some good restaurants, but like I’m not in the phase right now where I’m the foodie like I used to be.
[At our house] we have chickens and we have fresh eggs. So I’m obsessed with fresh eggs every morning. You’re living a good life when you can go get your eggs and have them at home with some goat cheese.
And honestly, I love Livermuth. Crazy. So I’d say some Livermuth fried in a cast iron with some eggs and goat cheese. It’s the simple things that I really do love.
Joe Winger:
Heather Holmes with Publicity for Good. As we wrap up, whether it’s a potential client, a potential vendor, someone wanting your help with publicity, what are the best ways to find, follow you, websites, social media, etc?
Heather Holmes:
You can go to PublicityForGood.com You can find me on social media as well.
https://www.linkedin.com/in/heatherdesantis
https://www.instagram.com/heatherdesantis
https://www.instagram.com/publicity.for.good
https://www.facebook.com/heatherdesantis
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NYC, How do they actually make plant-based honey?
New York City wonders how bees are involved? How do they actually make plant-based honey?
Traditionally bees have a massive role in producing honey. So, removing their support seems unrealistic, or does it? And sure, scientists can try to explain it. But can someone explain it in simple terms, in a way that a curious foodie could understand it?
Let’s find out in an exclusive interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Recently, I had a chance to talk with Darko.
From a science point of view, how are you creating plant-based honey products?
The process has to start with philosophy. When people think about science, engineering and process, what comes to their mind is what’s the science? What’s the engineering behind that? What’s the process of making something?
But I would argue that every process, every science starts with a philosophy in the first place. So for us, our philosophy was there’s honey made by the bees in the market, the real ones, that product quality-wise is amazing, but has negative baggage in terms of how it’s made. Next to that, there’s fake honey. There’s basically adulterated honey that’s made by people taking fraudulent activities and blending a little bit of real honey and a lot of rice syrup.
That’s done outside of the US by people trying not to get caught. The third group are vegan honey alternatives, made out of tapioca, dates, maple, pure sugar. These products are just not honey. Trying to impersonate honey, but it’s not honey. It’s a legit product. It’s in the market. People can buy it.
What was missing is the fourth group, which is the category that we pioneered.
Honey, the product that has the composition of real honey but that doesn’t have any rice syrups, nothing that doesn’t belong to honey. But, it’s not made by the bees and therefore by default is vegan and plant-based. So that was the category that we started, and we didn’t start it only for vegans. Obviously vegans are our early adopters. They love what we’re doing. I’m vegan myself. But I want this to be an inclusive company and brand, and therefore we launched this for everybody. For everybody who likes delicious and nutritious foods. By choosing this you’re basically voting for those little creatures to survive on this planet.
You asked me about the process.
You wanna make honey only from something that in nature that touches bees and honey, it’s very strict. Our team studied a lot of different honeys, the different anatomy of the bees, the science behind honey production. Bees land on a flower, they suck up nectar. And there’s a couple of things in a bee’s anatomy. We came up with this proprietary process where we interact with the plants, we take different parts of the plants.
What’s really exciting and cool is we can take the whole plant, break it into different ingredients, and take parts of the plant that maybe bees don’t have access to, like its roots. So we take different ingredients from different plants. We have more than 30 different plants in our product that we launched and we created this process that is basically mixing all those ingredients in a food facility in a regular culinary approach, and basically create a product that looks, tastes, and behaves like honey.
Is your honey currently available at Eleven Madison Home?
This is the product from a direct to consumer collaboration. We just launched with three Michelin star, Eleven Madison Park in New York City.
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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Oregon’s Willamette Valley Reveals Intense, Complex Flavor with Eila Wines – Wine Review
Eila Wines Shows off the best of Oregon’s Vintage with Intense, Complex Taste
Oregon’s Willamette Valley continues to impress with their small allotment, high quality wines. Is Eila Wines a daily drink? Having tasted through their current portfolio, they’re more for a special night.
These wines are for memories and savoring. You don’t want to rush the experience.
Eila Wines Process
According to their website, their winemaking uses varying amounts of whole cluster during fermentation with ambient yeast, minimizing extraction.
Harvesting dates are chosen to retain acidity/freshness balanced with phenolic ripeness and maintaining moderate alcohol levels.
Then the wine is fermented in small batches and aged in a low impact mixture of new and neutral French oak barrels.
2021 Chardonnay Eila Wines
An excellent example of why Willamette Chardonnay’s are gaining national popularity.
Grapes are sourced from Von Oehsen Vineyard in the Eola-Amity AVA at an elevation of 400-500’. Harvested in early September 2021. Crushed then pressed, fermented in barrels. Stored on lees with minimal battonage. 42% new oak from a Damy puncheon.
Medium gold in the glass. Light and delicate on the nose. Lemon, peach, orange blossoms. Crisp citrus, orange blossom, dried fruit flavors.
With only 109 cases produced, this is a special bottle. If it’s still available, buy it immediately and hold onto it for a special night.
2021 Indigo Pinot Noir Eila Wines
Complex is too simple of a word for this bottle. It delights in throwing you twists and turns; and taking your mouth for a ride.
Grapes sourced from Witness Tree Vineyard in the Eola-Amity AVA at 500’ elevation. Harvested early September 2021. Fermented using 38% whole cluster. Aged in 40% new oak oak.
Deep ruby in the glass. Medium body with blackberry, black currant on the nose. White pepper, licorice, dried herbs, A multi-dimensional flavors, while still being light on the tannins.
121 cases produced. Buy it here.
2021 Scarlet Pinot Noir Eila Wines
This bottle deserves to breathe. Seriously. Open it, decant it, savor it. But whatever you do, don’t rush it. Let it be a marathon and your mouth will thank you.
The winery itself describes it as “a richer, darker wine” and they’re not wrong.
Sourced from Prophet Vineyard in Eola-Amity AVA at a 440-600’ elevation. Harvested mid- September 2021. Fermented using 25% whole cluster. Aged with 20% new oak.
It transformed from a kitten to a tiger after giving it substantial breathing time. Deep ruby in the glass. Medium body. Blackberry, blueberry, raspberry on the nose. Velvety pleasures in the mouth. Bell pepper, dried spice. A sultry finish. Highly enjoyable.
With only 120 cases produced, I would stand in a long line just to taste this wine again.
2021 Violet Pinot Noir Eila Wines
A unique wine, unique flavor, for a unique palette.
Grapes sourced from Le Cadeau vineyard at 600-700’ elevation in the Chehalem Mountains AVA. Harvested mid-September 2021. Fermented using 27% whole cluster. Aged with 25% new oak.
Medium ruby in the glass. Red currant and cranberry on the nose. Heavy cranberry on the palette. An elegant wine with tart acidity. The tart acidity wasn’t my favorite choice. I admire how it kept opening. I struggled to find a food pairing and found it bold on its own. I always enjoy tasting unique wines. Perhaps I’d like it more next time.
189 cases produced. If you’re looking for bold flavor, this is an adventure to try.
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