Charles Banks, known for the 'Cult Classic', SCREAMING EAGLE, now owns Stellenbosch's 'MULDERBOSCH Vineyards' by Philip S. Kampe

The vineyards of MULDERBOSCH are located in the prime Koelenhof area of Stellenbosch, South Africa, an area well-known for its rich soil.
The farm land that housed Mulderbosch was bought in 1989, cleaned-up and was  planted by legendary winemaker Mike Dobrovic.

Chardonnay, Sauvignon Blanc and Chenin Blanc varietals were planted. 
After a few vintages, local wine guru John Platter proclaimed his belief in Mulderbosch wines, especially the Sauvignon Blanc, thus putting Mulderbosch and their wines on to the world stage.

In due time, the stylish Sauvignon Blanc that winemaker Mike Doborvic developed won worldwide  acclaim and a name for Mulderbosch wines.

In 2009 the vineyard was sold, winemaker Mike Dobrovic moved on, making room for group cellar master, Richard Kershaw to take over the helm.

Today, Charles Banks, known for his ‘cult classic’ Screaming Eagle, a California Cabernet, and his investing group, Terroir Capital, recently purchased Mulderbosch. Their plans are to take this wonderful wine to greater heights.
The wines have been imported into the United States for the past twenty plus years by well-respected South African importers, Cape Classics.

When I was in wine sales many years ago, I often led my customers to Mulderbosch wines.

I knew if they liked the wines, they would have no trouble remembering the label, as it placed on the bottle vertically. Most wine labels are horizontal.
As a wine retailer, repeat business is the name of the game.
Customers rarely remember the label of a bottle of wine they purchase.
In the case of Mulderbosch, the label is what they remember, along with the high quality of the wines (all under $20).
The new owners recently held a tasting of their wines. It was time for me to reacquaint myself with Mulderbosch wines.

The results from my peers were all positive with two thumbs up. We also noted that these wines are, in-fact, exceptional food pairing wines.
The wines from Mulderbosch that we sampled were:

“Mulderbosch Chenin Blanc Steen Op Houtt: Mulderbosch has the largest plantings of Chenin Blanc in the world. This wine is a ‘classic’, known for its natural acidity. Twenty per cent of the wine is aged in oak barrels for five months. Peach, melon, green apple and ripe melon explode on your palate. Add a touch of oak and you have a rich, flavorful, complex wine. ($15.99)

Mulderbosch Sauvignon Blanc: Known for its cut grass and gooseberry profile, this Sauvignon Blanc deserves the numerous 90 point ratings it receives. Tropical fruit aromas such as guava, lime and lychee are balanced with the exceptional acidity that follows. ($17.99)

Mulderbosch Cabernet Sauvignon Rose: This is my favorite Mulderbosch wine. Its high acidity combined with fruit aromas makes this rose special. The grapes are grown specifically for this rose, thus creating notes of rose pedal, red berries and pomegranate. Add barrel aging and a touch of cassis, watermelon and blackcurrant take over. ($12.99)

Isn't it time to try MULDERBOSCH?

 Philip S. Kampe

philip.kampe@thewinehub.com

'The BEAST' Himself, the Legendary Winemaker Joseph Carr by Philip S. Kampe

The Legendary Wines of Joseph Carr by Philip S. Kampe

I met Joseph Carr several years ago at the Tanglewood Wine and Food Classic (Lenox, Ma).  Joseph was known at the time as a ‘Celebrity Winemaker’, who the NY Times said is on his way to stardom. Watch him and remember his name.

That was five years ago.

Today, Joseph Carr wines are ‘Off the Chart’, both in quality and in ‘lower than expected’ price points.
His wines are produced at the Ranch (Napa area), where elite, boutique winemakers produce wines. 
This is where the process for Joseph Carr begins. He crushes, barrel ferments, blends and ages the grapes at the facility. Joseph explained that he sources all of his grapes from the greatest ‘unnamed’ properties in and around Napa, St. Helena and Stag’s Leap (Ca).
With Joseph’s technical skills and above average palate, blending the finest grapes available in America only results in some of the finest examples of Napa based wines in the world.
His background is a bit sketchy. After graduating college in  1979, the Berlin, NY native, was hired by the now legendary ‘Big Tree Inn’ (upstate NY), where he was challenged by the owner—read this book on wine over the weekend—I will question you on Monday about wine. If you pass the test, I will appoint you as the ‘Wine Steward’ of the ‘Big Tree Inn’.
Joseph passed with flying colors.

The rest is history.

As time went on, Joseph earned his Level 2 Sommelier certificate. His knowledge was growing, as well as his curiosity. He was getting ‘antsy’ and wanted to work on a wine related project.

In 2005, he opened his own winery. He was not successful at first. Close to going bankrupt, after many failures, Joseph caught a break. The restaurant group headed by Chef Bobby Flay knew about his wines and wanted to include one on their wine list at all of the Bobby Flay restaurants.

This was the break that was needed.

Joseph and his wife (Deidre) were on their way to discovering the American dream.

In 2009, while the economy was bad, Joseph was on top of his game’. He dedicated a new wine and named it, Josh, after his late father, Josh Carr.It has been a huge success and has made Joseph Carr financially viable.
300,000 cases of Josh Cellars wines will be produced next year, helping create  positive cash flow for Joseph Carr—which will be a first.
With the money hurdle over, it was time for Joseph to experiment with his grandiose wine making and marketing ideas.

He teamed up with legendary winemaker Aaron Pott to create what will be hailed as a ‘cult wine’, a wine that will go down in wine history as a Classic Napa wine with a price tag that is at the $50 level, well below the customary $150 Oakville wines we are used to seeing.

Limited to 500 cases, the 2010 ‘The Beast’ is made from 34% Cabernet Franc grapes, 33% Merlot and 33% Petit Syrah. The wine—I was fortunate to share a glass with Joseph and my wife, Maria (now, an aspiring journalist). The aromas of blackberry, dark cherry, and sweet plums were over powering. My palate exploded with hints of black licorice, white pepper, concentrated blackcurrant, dark roast coffee, clove and cocoa.
I knew that this wine was going to be a real ‘star’.
The long finish was pleasing, soft tannins, velvety texture, rich, silky and full-bodied. ‘The Beast’ is here to stay and as mentioned earlier, will be the type of ‘cult classic’ wine that is good for the industry.

And good for Joseph Carr, as well.

He has found the ‘American Dream’.

To find Joseph Carr and Josh Wines, visit his website at: www.JosephCarrWine.com

How To 'Create a Successful Wine and Cheese Pairing Party' by Philip S. Kampe

How To ‘Create a Successful Wine and Cheese Pairing Party’ by Philip S. Kampe

Recently, I had the opportunity and pleasure to speak, in person, at length, with Cathy Strange, head cheese buyer for Whole Foods. Cathy was in the northeast promoting a new program that matches wines with cheese, brilliantly called ‘Rinds & Vines’.
Cathy said the goal of Whole Foods is create the perfect pairing, or as Max McCalman, a cheese guru says, ‘A Marriage Made In Heaven’.
I was excited to try the ‘Perfect Pairings’, but, before that, I had an agenda with Cathy Strange. It is ‘rare’ to meet the head cheese buyer in a social situation and keep it social.

In 2012 I was invited on a ten day wine trip that covered the major wine regions of Spain. We visited 14 vineyards, from the Cava region near Barcelona to Leon, which nearly borders Portugal, specifically the Douro region.
In my travels, on the last day, near Leon, I sampled a raw sheep’s milk cheese, aged eleven months, named Sansuena.
There was something special about the cheese that made me ask, ‘Can I buy this cheese in America?’.  
No, was the answer.

I knew I had a mission.
I wanted to help the ever-so poor Spanish dairy farmers.
Unemployment in Spain is near twenty-seven per cent.
The farmers are poor, with little immediate success on the horizon.
I wanted to make a small difference in their lives by finding a home for Sansuena in America.

As an entrepreneur, I felt like I had my calling. I knew that anyone who appreciates an aged Manchego would ‘go crazy’ for this cheese, as it is one step above. It is ‘Raw’, while Manchego is made from  pasteurized cow’s milk. I learned from one of  my early cheese teachers, who is not with us anymore, Daphne Zepos, that ‘raw’ cheese, if given the choice, is always the best choice.
To make a long story short, I packed a small suitcase of Sansuena and carried it onto the airplane with me.
After I arrived in America, I contacted a cheese buyer at Atalanta Imports (NJ), who, after some time, met with the Spanish cheese maker of Sansuena and agreed to import and distribute the cheese throughout the states.
I met my goal.
My cheese background is straight forward. I helped Chef Terrence Brennan open the Artisanal Cheese Center (NY) and wrote over 200 cheese descriptions for his website, followed by a year plus as a cheese consultant for the now famous Gary Vaynerchuk, from the Wine Library (NJ). I took an empty 3,000 sf space and turned it into a cheese and gourmet shop, selling over 300 types of cheese.
The rest of the story should be obvious. I talked with Cathy Strange about Sansuena, told her the story of the cheese, and am hoping that she will sample the cheese and take it in as a new cheese at Whole Foods.
If Whole Foods sells your cheese, then you know your cheese is a winner.

Back to reality!
It is easy to trust the wine and cheese recommendations from the country’s leading ‘hip to shop at’ supermarket. I initiated a wine and cheese tasting at my house, stealing the name, ‘Rinds & Vines at the Kampe’s’.
I invited a half dozen friends to partake in this experiment.

What I learned from their palate was pure ‘textbook’.
To set-up the tasting, I followed the Whole Foods playbook.
Start with the simpler cheese and wine pairings and move forward to heavier wines and cheeses. End with an aperitif, in this case, a sweet sparkling wine and cheese pairing.

Let the games begin!

I set-up six tasting stations:  I gave each guest a checklist and comment sheet for each pairing. I did not let them know that the pairing ideas were from Whole Foods and not from me.

In all cases, the results were crystal clear, the wines and the cheeses paired exceptionally well and the group comment was that I had a perfect palate.
Basically, Phil ‘knows wine and cheese pairings’.

What I learned was simple, you can imitate what I did for a party or just a gathering of friends and everyone (at least in my group) agreed that the pairings were brilliant.
Do what I did and you will look like a star.

This is the game plan for six ‘Rinds & Vines’ pairings:
#1 CHEESE: (Ca) Cowgirl Creamery Organic Mt. Tam (smooth, buttery, earthy, triple cream, pasteurized cow’s milk)

#1 WINE: (Ca) Vincum Cellars Chardonnay (oak, vanilla, citrus, cream) $12

#2 CHEESE: (Ca) Cyprus Grove Humboldt Fog ( pasteurized goat’s milk, tangy, floral, herbal, citrusy, edible ash)

#2 WINE: (Ca) Robert Mondavi Fume Blanc (spice, honeydew, orange blossom) $15

#3 CHEESE: (Spain) El Trigal Manchego (sheep’s milk, toasted almonds, earthy, gamey)
#3 WINE: (Spain) Lamatum Ribera del Crianza (vanilla, nutmeg, full-bodied, red fruit) $10

#4 CHEESE: (France) Fourme d’Ambert Blue Cheese (tangy, savory, cave-aged, semi-soft, pasteurized cow’s milk)

#4 WINE: H&G Merlot (Wa): (black cherry, plum, blackberry with hints of cocoa) $12

#5 CHEESE: Parrano (Holland) (sweet, nutty, pasteurized cow’s milk, aged 5 months)

#5 WINE: Chateau Grand Claret Cotes de Bordeaux (France) (caramel, fig, black cherry, velvety) $12

#6 CHEESE: Fromager d’Affinois (France) (rich, tangy, double cream, pasteurized cow’s milk)

#6 WINE: Pizzolato Moscato Dolce (Italy) (peach, nectarine, honey, lemon, floral notes) $13

+Note: All wines retail for $16 or under.
Cheese quantities were 8-12 ounces for each type+

.

Philip S. Kampe
Philip.Kampe@TheWineHub.com

A PIO CESARE Wine Dinner by Philip S. Kampe

SERANAK was home to the First 'Tanglewood Wine and Food Classic' event of the season.
A packed house enjoyed the beauty of this tranquil location nestled in the hills of Lenox, Massachusetts, overlooking prisitine Stockbridge Bowl.
Guests gathered for a fabulous sit-down dinner that highlighted natures bounty.
Add Pio Cesrae Wines to the evenings festivities and you are bound for success.

As a wine journalist, normally the summer is a time to rest your taste buds for the upcoming wine tasting season, which starts in early September. I guess my taste buds were not prepared for such lovely wines that were served prior-to, during and after the meal.
Upon arrival, Trimbach Pinot Gris was served to the guests that gathered in the patio area. The view, the sun setting and the company made the wine taste like the nectar of the Gods. Two glasses made me realize that waiting for the wine season to begin only heightened my wine experience.
After being seated, an heirloom tomato, cucumber and honeydew melon salad was served, paired with a Pio Cesare Arneis 2012. The wine and salad were a perfect pairing, neither taking center stage.

The salad was followed by local trout with black garlic, bacon and broad beans. A 2012 Pio Cesare Cortese Di Gavi was served. The food and wine pairing was like a 'Marriage made in Heaven'. The acidity and fruitiness of the wine balanced the earthiness of the local trout.
Most guests thought that the local trout was the main course.
According to Chefs Jimmy Bradley and David Dubois, there are two main courses for the evening that were cooked specifically to compliment the Pio Cesare wines.
The second main course was a curried lamb T-Bone chop with eggplant, red lentil salad and black olive sauce. A 2008 Pio Cesare Barolo was poured to tame this flavor feast.
The wine was perfect and ready to drink. As good as the dish was, which was rated by our table at a 9/10, the wine was an equal.
Barolo at times is temperamental.
Often the wine is not ready to drink. It may be tight and not ready to open up for several years. In this case the wine was at the perfect ripeness for drinking. I knew that this wine experience with the Barolo would not last too long, so, I savored each sip, knowing that the end was near.
Wine steward, Matthew George, knew that I was enjoying the 2008 Barolo and made a point of making sure that my glass was always full during this course.
The price tag of $195 for this meal with exquisite wines was well below the value that the 2008 Barolo brought to the table.
The wine retails for $50 a bottle and is a real value.
I plan on purchasing a couple of bottles for our Wedding Anniversary on October 15th.
Maria, my wife and writing partner, attended this event and is a true believer in Pio Cesare wines, especially the 2008 D.O.C.G. Barolo.
The meal ended with an amazing Buttermilk Panna Cotta, served  with strawberries and aged balsamic vinegar.
Add a lively bottle of old vine Pio Cesare Moscato D'Asti and you have an ending to a memorable evening.

The 8th Annual JAZZ AGE LAWN PARTY with St. Germain on Governor's Island (August 17-18) Philip S. Kampe

 St. Germain’s will host the 8^th Annual Jazz Age Lawn Party on Governor’s Island on Saturday, August 17^th and Sunday, August 18th. This is the perfect location for a Jazz Age Lawn Party in NYC. As in the past years, everyone who attends dresses in Prohibition era clothes. When I originally attended I was in awe of the lovely outfits--all 1920's style--that the majority of party attendees wore. The following year, I wore suspenders, a top hat and a striped shirt to fit in with the crowd.
Add a St. Germain cocktail and you will dance the night away. I believe Governor's Island is the 'Perfect' location for an event like this. Recently, I attended the French 'Carousel' exhibition on the Island and was enthralled with the location. The 'Carousel' exhibition is still on until 29 September. I suggest that you spend some time visiting that exhibition, as well. With your attire and the turn-of-the-century Carousel, a photo op awaits you.

Remember, The Prohibition-era soirée takes place on Governor's Island only over this upcoming  weekend.

Live music, dancing, delicious food and of course, Golden Age cocktails showcasing St. Germain (recipes below)!

 

  ♩ ♪ ♫ ♬ I hope to see you there!

 

8^th Bi-Annual Jazz Age Lawn Party

on Governor’s Island

Saturday, August 17^th   from 11AM -5pm
Sunday, August 18th from 11AM-5pm

Date: Saturday, August 17^th and Sunday, August 18^th

 

Address:

Governor’s Island

FREE Ferries leave from the Battery Maritime Building, on the corner of South and Whitehall Streets. Directions below.

 

Website for Consumers to Purchase Tickets: http://www.jazzagelawnparty.com/tickets.html

 

Hours for Events

·         Saturday: 11:00am – 5:00pm

·         Sunday 11:00am – 5:00pm

Directions to the Governors Island Manhattan Ferry
The Governors Island ferry departs from the Battery Maritime Building located at 10 South Street, adjacent to the Staten Island Ferry in Lower Manhattan. The ferry terminal is accessible as follows: 

By Subway
1 to South Ferry station
4, 5 to Bowling Green station
R to Whitehall St. station 

By Bus
M6, M9, and M15 

 

ST. GERMAIN SIGNATURE COCKTAILS

 

The St. Germain Cocktail

2 parts Brut Champagne or Dry Sparkling Wine

1½ parts St-Germain

2 parts Club Soda

Method: Stir ingredients in a tall ice-filled Collins glass, mixing completely. Think of Paris circa 1947. Garnish with a lemon twist.

Variation: Think of Sartre circa 1947. Be the lemon twist.

 

 

Sangria Flora

1 bottle  Sauvignon Blanc or Dry White Wine

1 cup  St-Germain

2 Fresh Peaches

5-6 Fresh Strawberries

6 Fresh Raspberries

1 bunch Fresh Grapes

Method: Stir ingredients in a pitcher or carafe. Soak for approximately 15 minutes (or longer if desired). Serve in an ice-filled glass, then telephone your physician and regale him with stories of your exemplary fruit consumption. Serve with St-Germain spoon-straws to enjoy the fruit while drinking

 

CALICHE is named the 'World's Best Tasting White Rum'--Enjoy it 'Everyday', especially August 16th, National Rum Day-- Philip S. Kampe

 

Recently named the “World’s Best Tasting White Rum,” by the 2013 Beverage Tasting Institute, CALICHE is the premium white rum from  impresario, Rande Gerber, and sixth-generation rum maker, Roberto Serralles, whose legendary family has been producing rum in Puerto Rico for nearly 150 years.
Unlike most white rums on the market, Caliche is made from a blend of four different aged rums.
To make the perfect daiquiri according to Brand Ambassador, Esteban Ordonez, it all begins with three essential ingredients: Caliche rum, agave nectar and lime juice! Obviously, the most vital ingredient is Caliche Rum. Its soft citrus essence delivers that essential crisp note to the daiquiri.

 

From The Jimmy bar at the James Hotel to Michelin 3-Star landmark, Le Bernardin -- New York’s top restaurants and lounges are featuring Caliche rum in a combination of classic and innovative cocktail recipes to pay tribute to this timeless spirit.
Below you’ll find the top picks for our readers in the New York City area.
The list of  restaurants and bars serve Caliche rum cocktails! If you are out of the area, ask your bartender to carry Caliche rum, as it is distributed nationwide.

 

This is a small list of where to find CALICHE RUM COCKTAILS IN NYC

 

• Jimmy at the James Hotel Soho (27 Grand Street, 212-465-2000)
• Spitzer’s Corner (101 Rivington Street, 212-228-0027)
• Hurricane Club (360 Park Ave S, 212-951-7111)
• Bobby Vans (135 West 50th Street, 8^th Floor, 212-957-5050)
• Le Bernardin (155 West 51^st Street, 212 554-1515)
• Son Cubano (544 West 27^th Street, 212-366-1640)
• Oficina Latina (24 Prince Street, 646-381-2555)
• Calle Ocho (45 West 81^st Street, 1^st Floor, 212-873-5025)
• Havana Central Times Square (151 West 46^th Street, 212-414-4999)
• Prime 116 (2257 1^st Ave., 646-590-2188)
• W Hotel (1567 Broadway, 212-930-7444)

 

In honor of National Rum Day Aug. 16,  Caliche’s brand ambassador, Esteban Ordonez  listed some of  his favorite rum cocktail recipes and tips for making them at home.
Enjoy Esteban's recipes and remember, August 16th is National Run Day!

(recipes are below)

 

 

 

 

 

 

 

 

 

 

 

 

 

Classic Caliche Cocktail Recipes

 

Cali Daiquiri

2 oz Caliche Rum

1 oz Fresh Lime Juice

¾ oz Agave Nectar

1 Fresh Strawberry

Garnish: Strawberry

In a shaker, combine all ingredients, then

lightly muddle the strawberry. Shake

vigorously until well chilled. Strain into

an ice filled rocks glass and garnish with strawberry

 

Cali Mojito                                                                                                                     

  oz Caliche Rum

  1 oz Fresh Lime Juice

  ¾ oz Agave Nectar

  8 Mint Leaves

  Crushed Ice on Top

  Garnish: Mint Sprig

  In a rocks glass, combine all ingredients,

                              then lightly muddle mint leaves. Top with

                              crushed ice. Garnish with a mint sprig.

 

Cali Libre

2 oz Caliche Rum

Regular or Diet Coke

Garnish: Lime wedge

Pour Caliche in a highball glass already filled

with ice. Top with Coke. Garnish with lime

wedge.

 

Cali Gold

                                2 oz Caliche Rum

1 oz Fresh Lime Juice

¼ oz Fresh Pineapple Juice

¾ oz Agave Nectar

3 - 6 Cilantro Leaves

Garnish: Cilantro Sprig

In a rocks glass, combine all ingredients

and lightly muddle cilantro leaves. Top with

                                crushed ice. Garnish with a cilantro sprig.

 

Cali Queen Bee

      2 oz Caliche Rum

      3/4 Fresh Lemon Juice

      3/4 Honey Syrup

      Garnish: Lemon Peel

      Combine all ingredients in a shaker filled with ice, shake

      vigorously until well chilled. Strain into cocktail glass and

      garnish with lemon peel. 

 

Cali Café 2 oz Caliche
1 oz regular strength brewed cold coffee.
1/4 oz maraschino
1/2 oz Cherry heering
1/2 oz Dark simple syrup
Orange peel and cherry garnish
Combine all ingredients over ice in a mixing glass and stir until chilled. Serve in a festive glass, twist the orange peel over the cocktail, rim the glass. Garnish with orange peel and cherry
(As an alternate presentation it can be served over a large ice cube or sphere and garnished wit an orange twist and a cherry)

 

 

 

 

 

Cali Sparks 2 oz Caliche
3/4 oz Lime juice
1/2 oz Agave nectar
3 watermelon cubes approximately 1 square inch.
2 oz sparkling dry wine. (Any dry Prosseco or Cava)
Fresh Watermelon for garnish.
In a cocktail tin muddle the 3 watermelon cubes, add the remaining ingredients, except for the sparkling wine, fill with ice and shake vigorously until well chilled . Strain into an ice filled highball or collins glass. Garnish with a watermelon garnish.

 

                    Cali Ginger

                                        2 oz Caliche Rum

¾ oz Fresh Lemon Juice

¾ oz Agave Nectar

Top with Ginger Beer

Combine all ingredients, except ginger beer,

in a shaker filled with ice, shake vigorously

until well chilled. Strain into an ice filled

highball glass and top with ginger beer

 

Cali Absinthe-Minded

  2 oz Caliche

  1/2 oz Batavia -Arrack
  3/4 oz Lime juice
  3/4 oz Simple syrup
  7 mint leaves
  Mint sprigs for garnish
                                       In a cocktail shaker combine all ingredients, fill with ice and shake. Strain over ice in a rocks glass. Garnish with fresh mint

                   sprigs

 

 

 

 

The 'Berkshires are ALIVE with Wine Events in August' by Philip S. Kampe and Maria Reveley

August has arrived.
This is the month that favors a ‘Berkshire Wine Lovers Dream’.

The highlight of August, of course, is the return of the Tanglewood Wine & Food Classic.
Events run from Thursday, August 15^th to Sunday, August 18^th.
The BSO’s, Debbi Otto, takes over the reigns at Tanglewood and will run this four-day event.
The recipient of the festival’s profits helps fund Seranak, once the home of Serge Koussevitzky. It is now home for composing students and visiting artists during their stay at Tanglewood. Seranak, high above Bald Head mountain, offers magnificent views and is often used for social and artistic events, including the August 15^th Pio Cesare ‘Wine Dinner’ ($195) focusing on the wines from the Piedmont region of Italy.

My favorite event of the festival is the ‘Grand Tasting’, ($105) which will take place from 1-4pm at the Hawthorne tent, near Ozawa Hall. The event is always a show stopper, with hundreds of wines to sample, cooking demonstrations and signature dishes from dozens of New England’s finest restaurants

Popular, local wine expert and owner of Spirited (Lenox), Jim Nejaime, hosts a ‘Blind Wine Tasting’ ($55) on Friday night from 7-8pm in the Hawthorne tent. I plan to attend and hope to guess the varietals correctly.

Chocolate Guru, Josh Needleman, founder of Chocolate Springs (Lenox), will lead a chocolate and Port seminar ($55)  from 12-1pm on Sunday, August 18^th. The event will take place in the Hawthorne tent.

Local wine owner of the Nejaime wine stores (Stockbridge & Lenox), Joe Nejaime, will be presenting a selection of red Bordeaux wines under the tasting tent at the festival.

Nejaime’s is proud to host numerous complimentary wine events during August at both wine shops.

Stockbridge: All Saturday tastings:

August 10^th  Ruby Wine Imports hosted by Mary Daire.

August 17^th  Didier Boutet Wine Selections represented by Kathryn Vollmer.

August 24^th  Vineyard Road poured by Catherine Vollmer.

Lenox: All Saturday tastings

August 17^th Winebow Selections hosted by Tom Morrison.

August 24^th  Ruby Wine Imports represented by Mary Daire.
August 31^st  Christian Dalbavie

Fifteen minutes from Lenox is the village of Dalton, home of an exceptional wine shop, Kelly’s Package Store and wine aficionado, Kollin Kozlowski.  Kollin always pushes the button with unusual and fun tasting events.

The month of August tastings include:

August 10^th  Wines of Italy

August 17^th  Wines of Northwest America (Oregon, Washington, etc.)
August 24^th  Kelly’s Annual Beerfest with over 45 brewery reps.

Spirited (Lenox) always has wonderful tastings. August is no exception.
All tasting on Saturday are normally indoors and run from 1-4pm.
August 10^th  offers a tent tasting featuring five wines, artisanal ales and signature cocktails.

Remember, August is ‘Wine Month in the Berkshires’.
Take advantage of the numerous wine opportunities in our own backyard.

The Taste of Hudson Valley Bounty...Monday, August 5th...Join me at this wonderful event in Columbia County, NY

For all of our readers and Twitter followers, nearly 17,000 at last count.
Join me and maybe, Luiz Alberto will surprise us with a visit, at 'The Taste of Hudson Valley Bounty',
Chatham, NY at the Fairgrounds.. 2 1/2 hours NYC, 2 1/4 hours Boston, less than 30 minutes from Albany and Pittsfield, Ma.
Read the list of exhibitors and you will see why it is certainly worth the ride.

 

The Taste of Hudson Valley Bounty

Celebrating our fifth year at Columbia County Fairgrounds, Chatham, NY on MONDAY, AUGUST 5th from 5 – 8 p.m.
The event returns to the fairgrounds this summer to commemorate its original founders and continue to raise funds to support the community efforts of Hudson Valley Bounty.
The Bounty program will be honoring the original group who started the event back in 2008: Lori Seldon, David Robinson, the late Vicki Simons, Dave Colby, Steve Hadcock, Tom Crowell, Betsy Braley, Liz Beals and Joan Kadin. In addition, Hudson Valley Bounty will honor the 13 restaurants, farms and food makers that have participated and supported the event every year since its inception and who will be in attendance again this year. $25 MEMBER DISCOUNT WILL BE APPLIED DURING CHECKOUT

When: August 5th, 2013 5-8pm
Where: Columbia County Fairgrounds

Event Tickets

Name	Price	Add to cart
The Taste of Hudson Valley Bounty 2013 Ticket Kids 12 and Under	$25.00
The Taste of Hudson Valley Bounty 2013 Ticket Member/Non-Member	$75.00

FARMER TICKETS $50 (*purchased via phone — 518.432.5360)

THIS YEAR’S PARTICIPANTS INCLUDE:

RESTAURANTS

4-H Teen Ambassadors
Allium,Great Barrington, MA
American Glory, Hudson, NY
Blue Plate, Chatham, NY
Carolina House, Kinderhook, NY
Carlucci-Simons Catering, Chatham, NY
The Crimson Sparrow, Hudson, NY
For the Love of Pie, New Lebanon, NY
Georgia Ray's Caterers, Hudson, NY
Helsinki Hudson, Hudson, NY
John Andrews Farmhouse Restaurant, S. Egremont, MA
Local 111, Philmont, NY
Micosta, Hudson, NY
Nudel, Lenox, MA
Route 7 Grill, Great Barrington, MA
Serevan, Amenia, NY
Stissing House, Pine Plains, NY
Taconic Hill High School, Philmont, NY
The Cascades, Hudson, NY
The Greens, Copake Lake, NY
The Meat Market, Great Barrington, MA
The Old Chatham Country Store, Old Chatham, NY
The Red Lion Inn, Stockbridge, MA

SPECIALTY FOODS

Beth's Farm Kitchen
H.R. Zeppelin Chocolates, Great Barrington, MA
Irving Farm Coffee Roasters Millerton, NY
Jane's Ice Cream, Hudson Valley
Sofregit, Highland, NY

WINE & BEER

Brookview Station Winery, Castleton, NY
Chatham Brewing, Chatham, NY
Hudson-Chatham Winery, Ghent, NY
The Beer Diviner, Cherry Plain, NY
Tousey Winery, Germantown, NY

FARMS

Barrington Coffee Roasting Company, Lee, MA
Berkshire Mountain Distillers, Sheffield, MA
Berle Farm, Hoosick, NY
Black Queen Angus Farm, Berlin, NY
Black Sheep Hill, Pine Plains, NY
Bulich Creekside Farm, Catskill, NY
Charles H. Baldwin & Sons, W. Stockbridge, MA
Coach Farm, Pine Plains, NY
Common Hands Farm, Hudson, NY
Cool Whisper Farm, Ghent, NY
Et Cetera Farm, Ghent NY
Equinox Farm, Sheffield, MA
Farm at Millers Crossing, Hudson, NY
Farm Girl Farm
Feather Ridge Farm, Elizaville, NY
Fitting Creek Farm, Ghent, NY
Fix Brothers Farm, Hudson, NY
Flying Pigs Farm, Shushan, NY
Hamm Farm
Hammond Dairy, Amenia, NY
Hawks Roost Farm, East Chatham, NY
Hawthorne Valley Farm, Harlemville, NY
Herondale Farm, Ancramdale, NY
High Lawn Farm, Lee, MA
Highland Farm, Germantown, NY
Holmquest Farm, Hudson, NY
Hudson Valley Harvest, Kingston, NY
Indian Line Farm, South Egremont, MA
Ioka Valley Farm, Hancock, MA
J. Glebocki Farms, Goshen, NY
Katchie Farm, Kinderhook, NY
Love Apple Farm, Ghent, NY
McEnroe Organic Farm, Harlem Valley NY
Migliorelli Farm, Tivoli, NY
Montgomery Place Orchard, Red Hook, NY
Old Chatham Sheepherding Company, Old Chatham, NY
Old Saw Mill Farm, Germantown, NY
Overmeade Gardens, Lenox, MA
Philmont Farmers' Market, Philmont, NY
Pigasso Farms, Copake, NY
Pumpkin Hollow Farms, Great Barrington, MA
Raven & Boar, East Chatham, NY
Red Barn Produce, New Paltz, NY
Riiska Brook Orchard, Sandisfield, MA
Ronnybrook Farm, Ancramdale, NY
Samascott Orchards, Kinderhook, NY
Sol Flower Farm, Millerton, NY
Sprout Creek Farm, Poughkeepsie, NY
Staron Farm, Valatie, NY
Ten Barns Farm, Ghent, NY
The Berry Farm, Chatham, NY
The Berry Patch, Stephentown, NY
Thyme in the Country, Hudson, NY
Tierra Farm, Valatie, NY
Twin Maple Farms, Hudson, NY
Willow Brook Farm, Millerton, NY
Windy Hill Orchards, Stockbridge, MA
Wolfe Spring Farm, Sheffield, MA
Woven Roots Farm, Lee, MA
Zehr & Sons Mushroom Farm, Ghent NY

Thank You!

A special thanks to this year's sponsors for supporting Hudson Valley Bounty's 'Taste of" Dinner:

Ginsberg's Foods
Valley Energy
Columbia-Greene Media (formerly Hudson-Catskill Newspapers)

Mid-Hudson Cable
NY Air
Herrington's Lumber
Hudson River Bank & Trust Company Foundation
City Child Fund of the Berkshire Taconic Community Foundation
Wells Fargo Advisors
The Red Lion Inn
Berkshire Grown
Valley Table

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