From A Wine Lover’s Bucket List: Eve Bushman spends a week touring and tasting in Chateauneuf du Pape
What’s on your Bucket List?
While a normal person wants to check off going to Mars, driving a racecar or meeting a president, wine writers have lists that almost always include visiting wineries in far off places. Having Shiraz in Australia, Tempranillo in Spain, Chianti Classico in Italy and Malbec in Argentina are on our lists, but top of the list for me has always been France. I had two days in Bordeaux years ago and a week in the Garda DOC in Italy that just wet my whistle for more, so when a small group of wine writers was being put together, to visit Chateauneuf du Pape for arguably the best Rhone wines in the world, I poised my pencil over my list and made a huge mark – YES, please, take me!
Quick travel tips: Bottles are priced much less at the source, even with shipping costs; we saved in buying a case to have sent home. If you can’t get winery appointments, or don’t have the time, we found several tasting rooms in town – as well as several places for meals. None of us in our party spoke fluent French, and though it would have helped, we were fine communicating in English. You can drive your own car, on the right side of the street, but there are many roundabouts, toll roads and narrow roadways.
Eddie Bushman at Pegau
Eve Bushman visits Domaine Pegau
Our first day in France began with a sunrise at our friend’s Villa in Monoblet. From there we traveled 90 minutes for a tour and tasting at Chateau (wines labeled from the Cote du Rhone area) and Domaine (Chateauneuf du Pape area in Rhone) from Pegau. We have a few Domaine Pegau wines in our cellar and really looked forward to visiting the real deal.
From our host we learned that there are five towns in Chateauneuf du Pape that produced 95% red and 5% white wine grapes. They use 13 grape varieties and any given bottle only has to use one grape. Pegau – properly pronounced as “Pay-Go” – uses all 13, including blending white with red grapes. For their Cote du Rhone property Pegau makes 44% red wine and one Rose wine.
We learned that they are an old school winery, as far as winemaking techniques. When finished wine is ordered only then is a bottling truck ordered and labels created. (There are different laws for different labeling around the world, so that is the reason they have to wait to print the labels.)
Only old oak is used for aging and some barrels are 90 years old. Stainless steel tanks are only used for their white wines; some high-end whites also spend time in wood barrels and concrete eggs. They do not de-stem any of the wines, which for me meant that the terroir would show earthiness and tannins.
Now, onto the tasting!
We sampled two Chateau Pegau Vallee du Rhone and two Domaine Pegau Chateauneuf du Pape, a white and red in each category, aged between 2019 and 2021. My personal preference on these leaned more toward the Chateauneuf du Pape wines and of particular note was the 2019 Cuvee Reservee that used all 13 Rhone grapes and 80% of that was Grenache. These wines were priced between 10 and 45 euros – which is pretty close to the same in American dollars.
Instagram: @Domaine_Du_Pegau
Website: https://pegau.com/
Roger Sabon Wine glass
Eve Bushman tastes at Domaine Roger Sabon
Next up we visited Chateauneuf du Pape’s (CDP’s) Domaine Roger Sabon for a tasting.
Our host explained that this past summer they experienced drier weather producing smaller berries over 18 hectares. Sabon, like Pegau, has both a Domaine for the CDP wine area and a Cotes du Rhone label. Five percent of their appellations are producing white wines. They blend before aging, have four different soil types and also have a distillery. All of their wines are at least 70% Grenache and are aged in large barrels.
For the tasting they offered us new and older wines, including wines from the Lirac appellation – not in Chateauneuf du Pape – with amazing aromatics and flavors.
My favorites were a 2020 Chateauneuf du Pape Reserve that had just been bottled in March and contained 80% Grenache and the remaining 20% was made of Syrah and Mourvedre – the classic GSM blend. I noted delicate fruit aromas and subtle fruit flavors – red to blue fruits – as well as a pepperiness.
My second favorite was the Prestige label, a 2020 Chateauneuf du Pape that was all black fruit, cracked pepper and earth that had a nice sweet spot. That blend was also a GSM.
My ultimate favorite of the day was the final wine we tasted: the 2012 Prestige that had huge aromatics with earth, mint, dark fruit and an extra long finish. It was a real treat to be treated to an older vintage as it showed how well these wines did after a decade of aging.
Instagram: @Roger.Sabon
Website: http://www.domainerogersabon.com/en/
Domaine de la Mordoree
The next day we went to Domaine de la Mordoree for an extensive vineyard tour – with the most amazing rocky and sandy soil that walking on it was difficult. The idea of the roots below, struggling for water that made them strong, left a huge impression on me. I had never seen this kind of large rocky terrain in a vineyard before. And the sandy sections were so pure and soft, it was quite a difference. The vines are between 40 and 60 years old.
Farming in the Domaine was certified organic in 2013 and is now also biodynamic. There are 30 workers brought in for nighttime harvests every year. The father and head of the household had died, and the mother and daughter “continue in a masculine world” according to our guide.
After the tour we had a tasting of their new white, rose and red wines. My first favorite was the 2019 La Dame Rousse – Lirac, also known as “The Red Lady” on their website, which was 50% Grenache and 50% Syrah. Very dark berries, forest floor, tannin, dry and spicy and with a price tag of only 14.50 Euros. My second favorite was their 2020 La Reine de bois Chateauneuf du Pape that was rich, velvety, smooth and balanced. Top notch indeed and 56 Euros.
Instagram: @Domaine_Mordoree
Website: https://www.domaine-mordoree.com/?lang=en
Domaine Andre Brunel and le Clos du Caillou with Eve Bushman
Our next day in Chateauneuf du Pape was spent at Domaine Andre Brunel and le Clos du Caillou! At Andre Brunel we learned that the namesake had passed away in February and his son Fabrice, Andre’s longtime apprentice, then took over as winemaker. Some of the Grenache vineyards are 135 years old. One other interesting fact is that in a recent blind tasting of a 1959 Andre Brunel vintage the wine was thought to have been a Burgundy instead of a Rhone!
We tasted in the winery, during a day of noisy pressing, but it didn’t keep us from enjoying several wines. Along with their Chateauneuf du Pape label we also sampled blends from their Cotes du Rhone Villages. My favorite was a 2020 Chateauneuf du Pape Les Cailloux that was a 60% Grenache blend with Syrah, Mourvedre and Cinsault. The wine had been aged in a Burgundy barrel.
Onto le Clos du Caillou where some of their wines are grown within the CDP boundaries and some are outside of it in Cotes du Rhone territory. The Cailloux area, mentioned above in a wine from Andre Brunel, is just outside of CDP but has the same soil and terroir. Some of their vineyards have sandy soils and some are pebbly.
Their Grand Reserve wine is their most famous and comes from pure sandy soils, which for the winery means:
“elegance, fine tannins and aging potential.”
le Clos du Caillou bottless and quartz
Their new winery, Domaine de Panisse, began in 2020 and the wines have all sold out. In 2007 they went organic and were certified as so in 2010. They are also biodynamic but are not yet certified for that distinction. Grenache is their number one produced grape, followed by Syrah, Mourvedre and other Rhônes. They only work with used barrels.
We tasted seven wines and the most memorable one for me was the Les Quartz Rouge – Chateauneuf du Pape 2020 for its fresh red fruit, richness and smooth balance. The grapes used – 80% Grenache and 20% Syrah – came from the vineyard that just happened to be just outside of the Chateauneuf du Pape region. Our host said the wine had a 20-year aging potential. The wine was priced at 55 Euros.
Instagram: @Domaine_AndreBrunel @ClosDuCaillou
Websites: https://domaine-andre-brunel.fr/
https://www.closducaillou.com/
La Barroche winery
Domaine la Barroche and Château Mont Redon PLUS The Terroir and Castles
Next up we visited Domaine la Barroche where the sandy soil with quartz stones took over the vineyards. The same 12 people do the harvest every year; and the group also sorts the grapes in buckets by hand for the 2,000 cases of wine they produce a year. During the de-stemming process they discard any too-dry berries. Then, later, the winemaking process is “like slow cooking at low temperatures” according to our host.
We tasted wines from their Liberty (stones), Julien Barrot (signature) and Fiancée labels. Every wine I tasted I noted as distinguished: the 2020, 2019 and 2016 Julien Barrot Chateauneuf du Pape, 2020 Liberty blend and the 2020 Fiancée Chateauneuf du Pape.
Chateau Mont- Redon
Before our tasting at Mont-Redon I took a few moments to look over their colorful brochure and large maps.
I read,
“The secret of our skill is hidden in the poor soils in which the vines grow.
Originally the Alps, Chateauneuf du Pape, round puddings stones are what make our wines special.
Our Lirac and Cotes du Rhone are at their best on the plains, also stony, neighboring those of Chateauneuf du Pape.”
Château Mont Redon will be celebrating their 100-year anniversary next year, with the same family at the helm since 1923!
We tasted a 2021 Roussanne Viognier Reserve Cotes du Rhone, 2020 Oratoire St. Domaine Martin Rhone Valley, 2020 Lirac GSM, 2018 Reserve Gigondas and a 2020 Chateauneuf du Pape. Learned that they don’t export their wines until they are at least five years old – as the U.S. consumer is not known for aging their wines – and we should be buying the 2019s now.
Terroir tour Day Courtesy A 2 Pas des Vignes Hebergements and Spa
Next up was a fabulous tour of the different rocks – including beautiful quartz – and different soils all throughout the Cote Du Rhone and Chateauneuf du Pape with Nicolas of “A 2 Pas des Vignes Hebergements and Spa”! (He and his wife Emilie own four homes to rent, and a spa on the premises.) Castles – all minutes away – include the Pope’s Palace, Chateau de Vaudieu, Chateau La Nerthe and Hostellerie du Château that also has a lovely restaurant. I highly recommend a stay at 2 Pas as the pricing is more than reasonable as well as being in the center of Chateauneuf du Pape. Nicolas offered us the tour, though he is not a tour guide, but I also suggest a tour so that you can get more of a sense of the terroir and history.
Nicolas from A 2 Pas des Vignes Hebergements and Spa
Instagram: @DomaineLaBarroche @ChateauMontRedon
Websites: https://www.domainelabarroche.com/
https://www.chateaumontredon.com/
Instagram: @a2pasdesvignes
Website: https://sites.google.com/view/a2pasdesvignes
Domaine du Grand Tinel bottle shot
Domaine du Grand Tinel, Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe
My final installment from my time in Chateauneuf du Pape is a visit and tour at Domaine du Grand Tinel that’s been making wine for 7 generations! (My husband Eddie covered me for another day – see his coverage from Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe below.)
Lucien Jeune, born in 1904, is known for two things, first he passed a law forbidding UFOs from landing in the vineyards – making the area more appealing to inquisitive tourists – and he was also mayor for 25 years. Grand Tinel began in 1972, combining estates owned by Lucien Jeune and Georges Establet, when their children married in 1968.
Domaine du Grand Tinel wine glass
To this day harvest is all done by hand, the have two wineries from two different terroirs: Domaine du Grand Tinel and Domaine de Saint Paul. They don’t make all of the white Rhone varieties, and they focus on the three major reds: Grenache, Syrah and Mourvedre. Some of their vines are over 100 years old. They only use new oak barrels for the whites and used for the reds. Wine is sold through Negotiants, mostly to the private sector of French buyers. Bottling and labeling is done in house.
These were my favorites from the tasting: The 2020 Chateauneuf du Pape Blanc, the 2020 Cuvee Cotes du Rhone (Roussanne based), Domaine Saint Paul 2019 Chateauneuf du Pape (Grenache and Syrah based, 70 year old vines), 2018 L’insolite (100% Syrah) and 2006 Chateauneuf du Pape Cuvee Heres (100% Grenache).
Eddie and friends (I was back at the Villa with a cold) visited Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe…these are his memories of the day:
Eddie’s Telegraph
My day began at Domaine Saint Prefert and with an introduction and discussion with owner Isabel Fernando, and a tasting of the latest vintages. The 2021 Blanc Famille Isabel Fernando Chateauneuf du Pape was a great sample of their wines. The 2020 Colombis from Chateauneuf du Pape was outstanding as well.
Saint Prefert Isabel Ferrando
The afternoon brought us to Domaine du Vieux Telegraphe. Vieux Telegraphe has been a family run winery since 1891. The sixth generation of the Brunier family is continuing the tradition of making excellent wines. Daniel Brunier gave us a wonderful tour and explanation of their winemaking style. The tour included a walk through their newly constructed caves for wine aging and storage.
The tasting began with Clos Roquete, a very approachable wine made from 33% Roussanne, 33% Clairette, and 34% Grenache Blanc. This wine was so good, we bought a bottle for dinner that night. The 2020 Blanc was outstanding as well. We tasted the entire flight ending with the 2019 Rouge Chateauneuf du Pape made from 65% Grenache Noir, 15% Mourvedre, 15% Syrah, with Cinsault, Clairette and others at 5%. As a special treat, Daniel opened their 2010 rouge Vieux Telegraphe Chateauneuf du Pape. This wine was truly a standout in all the wines tasted on the trip so far. The wine had aged well and still had the ability go age a couple of dozen more years. Many Vieux Telegraphe wines were included in the case we had shipped home.
Instagrams: @DomaineDuGrandTinel @isabelferrando_stprefert @VieuxTelegraphe
Websites: https://www.domainegrandtinel.fr/en/#historique
https://www.vieux-telegraphe.fr/
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
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The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
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Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
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The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
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Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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Oregon Wine: Le Cadeau Vineyard Offers Complex Pinot Noir and Dazzling Sparkles – Wine Review
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.
Founders Deb and Tom Mortimer
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.
Oregon Wine’s Le Cadeau Vineyard
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
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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Wicked, Rent, Frozen, and more – Idina Menzel: Which Way to the Stage? Plays DOC NYC Nov 13 at SVA Theatre
Idina Menzel Which Way to the Stage? Plays DOC NYC Nov 13 at SVA Theatre
Wicked, Rent, Frozen, and more – Idina Menzel: Which Way to the Stage? plays DOC NYC Nov 13 at SVA Theatre 333 W 23rd St, New York, NY 10011
Be at the World Premiere for Idina Menzel: Which Way to the Stage? Part of DOC NYC
Beloved Tony Award®-winning actress and singer Idina Menzel’s many triumphs include iconic Broadway roles in productions of “Rent” and “Wicked” as well as the legendary voice of Elsa in Disney’s “Frozen.”
Yet one dream goal has evaded her grasp: to headline a concert at the world-famous Madison Square Garden in her hometown of New York City.
Filmmaker Anne McCabe follows Menzel on a national tour over the course of 16 shows as she juggles the challenges of being a working mom with a grueling travel schedule, all preparing to finally realize her dream.
Anne McCabe directed the doc, which will feature footage of Menzel in her most notable stage performances, Rent and Wicked, as well as interviews with family, friends, co-stars and creatives. It will also chronicle her personal experiences with in vitro fertilization.
“We made this documentary
to show firsthand how important it is to pursue your passions
and lean on those around you in times of hardship,”
said Menzel.
“This documentary was a joy to make, and I hope it resonates with my fans and new audiences alike who find themselves balancing motherhood, work and marriage while chasing their own dreams and inspires others to keep pushing forward.”
The first screening (Nov 13 – 12:00pm SVA Theater) will be followed by a Q&A with Anne McCabe, Idina Menzel, Rachel Cohen.
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SNL star James Austin Johnson, Grammy winners, Broadway favorites stop by Little Island for free Summer Series 2023
SNL stars, Grammy winners, Broadway favorites Stop By Little Island for free this summer.
NYC offers free concerts all summer-long throughout the city. Little Island’s 2023 schedule is bringing in big names.
The public park, which “floats” at Pier 55 off the west side’s Hudson River Park, announces their free summer shows, including DJ sets, drag bingo, dance parties and a wide variety of intimate performances—stand-up comedy, spoken word, live jazz—held in the park’s scenic stage, The Glade.
SNL star James Austin Johnson, Grammy winners, Broadway favorites stop by Little Island for free Summer Series 2023
Summer Series features:
Saturday Night Live’s James Austin Johnson, Tony Award winner Tonya Pinkins, Grammy winners Joshua Henry and J Hoard.
Just some of Little Island’s summer event calendar, which runs June 7 to September 3, are Saturday Night Live cast member James Austin Johnson, Tony Award winner Tonya Pinkins (Sweet Anita in Jelly’s Last Jam), Grammy winners Joshua Henry and J Hoard, Emmy nominee and Joe’s Pub favorite Shaina Taub, and many more.
Little Island will also host Creative Breaks, free all-ages art-making activities held every Wednesday through Saturday beginning June 7 and culminating on September 2, presented in collaboration with guest partners such as The Free Black Women’s Library, the Greenwich House Music School, The Center For Fiction and the Museum of Contemporary African Diasporan Art (MoCADA).
If your kids are a little too old for arts and crafts, the island’s Teen Nights will also return, with social mixers and workshops going from June 16 through August 25.
Union Square Events will also be back as the island’s food and beverage partner, with sandwiches, salads, snacks and sips (yes, including beer and wine) to fuel your al fresco fun. (Vegan Italian hoagie, anyone?)
Little Island opened on May 21, 2021, and in the nearly two years since has become a popular attraction for both locals and tourists alike, welcoming more than three million visitors and hosting more than 572 free performances.
See the full lineup for summer 2023’s programming at the official Little Island website.
