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Tuesday, March 17, 2015

Mixed Drinks made simple with organic based 'Purely Syrup' by Philip S. Kampe




It's that time of year, again, to entertain the troops. Many Holidays are upon us, as well as that time of year when the winter has exited and the great outdoors takes over.

Whether it is an outdoor dinner party, friends over for a big holiday meal, or whatever, it is up to us to entertain our company. Yes, I am a big wine guy, who, like all wine guys, loves beer as well. Mixed drinks have been a bit off of my path, yet, I am always intrigued with the hype the spirits world has been getting. So, I decided to follow the lead, which is not normally my philosophy and see what I could come up with as a starter cocktail for our guests.

According to my son, organic is 'in'. Why not begin by going down that path and see what is in the market for the consumer. I followed his advice and ended up finding a certified organic simple syrup that is crafted in small batches, using no artificial additives or coloring. It was time to be hip.

What I learned about the syrups, marketed under the name, 'Purely Syrup', was that the founder, David DeRinzy, was a mixologist from San Francisco, who realized that making simple syrup was a long, arduous task that most bartenders shy away from. He thought out loud, 'Why not make my own batches of simple syrup and sell it to other bartenders. That was the beginning of 'Purely Syrup'. Add entrepreneur Joshua Bloom and marketer Steven Craig to the list and you have the 'Purely Syrup' team/

The success of David DeRinzy has spilled over to the consumer market and small batches of 'Purely Syrup' are available throughout the country. Fortunately, I was able to purchase the five syrups on the market, Classic; Vanilla Bean; Ginger Root; Habernro and Grapefruit, at a local NYC shop.

What I learned was the true easiness of adding the syrups to recipes from the Purely Syrup website, www.purelysyrup.com .The end result was a home run. Guests remark one-hundred percent of the time, 'Where did you learn how to mix a drink like that?'.

That is praise enough for the product.

I visited the website and found recipes that make our guests think that I am the best mixologist ever.

Thank you David DeRinzy for making life easy.

Below are some recipes that that have proven successful, at least in my household.

Maple Leaf
2 oz. of Bourbon (your choice)
3/4 ounce of organic vanilla syrup
1/2 ounce of fresh lemon juice
2 dashes of Peychaud's-Bitters
Shake and pour

1860 Sour
1 1/2 ounces of gin (your choice)
3/4 ounce of organic purely syrup classic
3/4 ounce of fresh lemon juice
Shake and pour

Ginger Lemonade
2 ounces of Citrus Vodka
2/3ounce of organic purely syrup ginger root
2/3 ounce of fresh lemon uice
2/3 ounce of cranberry juice
Top with ginger beer

Habernero Margarita
1 1/2 ounce of Mezcal
3/4 ounce of organic purely syrup habernero
3/4 ounce of fresh lime juice
Shake and pour

Grapefruit Sazerac
2 ounces of rye (your choice)
2 dashes of Peychaud's-Bitters
1/2 ounce of organic purely syrup grapefruit
Absinthe to coat the glass

These are recipes for success!

Philip S. Kampe
philip.kampe@thewinehub.com

Sunday, March 15, 2015

Spain's BOBAL--The Grape Sensation by Philip S. Kampe

Yes, you read it correctly. BOBAL--The Grape Sensation.

When you think of Spain and it's most popular grape, Tempranillo steals the show. But, if you dig a little deeper, you learn that Bobal, from the Utiel-Requena in the Province of Valencia, is the third most favored grape in Spain.

Utiel-Rquena is home to a new breed of winemakers. Creativity and foresight from the winemakers has propelled  the Bobal grape into orbit.

In fact, the nephew of Vega-Sicilia's winemaker, Issac Fernandez, lives in Utiel-Requena and makes exceptional wines using the Bobal grape. His wines create intense aromatics on the nose, followed by a spicy and  fruity chewy mixture on the palate.

The reasons why the Bobal grape and the Utiel-Requena region have gained recent popularity is many fold:
 The Bobal grape is native only to the Utiel-Requena province and is the third largest varietal in Spain.
 Dry farmed bush vines date back ninety years.
 Historically, Spain's oldest state winery, from 1335, is located in the Utiel-Requena.
 Organic certified wines exist.
 An abundance of single vineyard wines are produced.
 The province has 5,604 grape growers and 95 wineries.
 2,800 hours of sunlight per year.
Bobal represents 80% of all plantings in Utiel-Requena.
Tilted terraces favor the Mediterranean sea with altitudes from 1,960 to 2,950 feet.
 Modern Technology.
 New Winemaking Techniques.
 Excellent Price Quality/Ration.

The grape has made its way into the American market and has prompted a group of winemakers from Utiel-Requena to visit the states to publicize their wines through seminars and tastings.

Prseident Jose Luis Robredo of the DO Utiel-Requena points out that, " You will find DO Utiel-Requena in the inland plains of the Province of Valencia at 44 miles from the coast. It boasts a Mediterranean and Continental climate due to the elevation of 2,950 feet above sea level. Our wine region covers 85,000 acres of vineyards in nine municipalities:  Caudete, Camporrobles, Fuenterrobles, Requena, Siete Aquas, Sinarcas, Utiel, Venta Del Moro and Villargordo of Cabriel.  Utiel-Requena's winemaking culture prides itself on a wine tradition that goes back 2,700 years. Archaeological digs prove that wine production has been constant from the beginning of the Iberian age until the present day".

When I discussed the Bobal grape with President Jose Luis Robredo, he made the analogy that  Bobal is "an onion of a wine, layer after layer".

After our discussion, I made my way to the sampling tables and enjoyed wines from the producers: Aranleon, Cherubino Valsangiacomo-Bobal de San Juan, Cerrogallina, Choza Carrascal, Covinas, Iranzo, Pago de Tharsys, Vincola Requenense, Dominio de la Vega, Murviedro and Primum Bobal.

A picture is worth a thousand word.. Here are some from the tasting.

              



As you can see, Bobal is ever present and a grape all of us should sample during the course of the year.
Ask your wine merchant about Bobal and learn more about the grape, as I did, at www.utielrequena.org

Bobal is the next big grape from Spain...

Philip S. Kampe
philip.kampe@thewinehub.com

Thursday, March 12, 2015

Martha Stewart and Sara Moulton headline the Wine & Food Festival of New Paltz posted by Philip S. Kampe


                                                                       




                       

                                                                                                
                                                                                                
                                                                                            

International Wine Masters announce the second annual Wine & Food Festival of New Paltz to be presented in the Hudson Valley’s Mohonk Mountain House!

International Wine Masters announce the second annual Wine & Food Festival of New Paltz to be held May 29-31, 2015 at the celebrated Mohonk Mountain House. A spectacular backdrop for the festival, this 1869 Victorian castle is perched on cliffs overlooking the pristine Lake Mohonk in the heart of New York's Hudson Valley.

The Wine & Food Festival of New Paltz will welcome consumers, trade members, press and media from throughout the East Coast. Wine and food seminars, celebrity chef demonstrations, a Red Carpet Cru tasting experience, a fashion show, wine competitions as well as a Grand Tasting are just a hint of the activities planned for this extensive three day festival. Our silent and live auctions will benefit the Cystic Fibrosis Foundation.

We are pleased to announce that Martha Stewart and Sara Moulton will be presenting during the Festival on Saturday. Martha Stewart is the founder of Martha Stewart Living Omnimedia and Emmy award-winning television show host, entrepreneur and best-selling author, is America's most trusted lifestyle expert and teacher. Millions of people rely on Martha Stewart as a source of useful "how-to" information for all aspects of everyday living--cooking, entertaining, gardening, home renovating, collecting, organizing, crafting, holidays, healthy living, and pets. Sara Moulton kicked off her fourth season as host of public television’s “Sara’s Weeknight Meals,” it was the latest milestone in a storied career that stretches back more than 30 years.  As a protégé of Julia Child, founder of the New York Women’s Culinary Alliance, executive chef of Gourmet magazine, Food Editor of ABC-TV’s ”Good Morning America,” and the host of several popular shows on the Food Network during that channel’s first decade, the diminutive chef has made her mark over and over again. Other food and wine celebrities headlining the event include: Kevin Zraly, Rose Levy Beranbaum, Michael Weiss, Steven Kolpan, Lou DiPalo, Marcus Guiliano, Mile Rupcic, Rosanna Di Michele, and more will partake in this remarkable weekend in the Hudson Valley.

Along with the food and wine we will be presenting a fashion element this year featuring the fashion houses from Milan. World-renowned fashion models will be modeling for the fashion show and photo shoot following with Max Soly, photographer of Vogue magazine, among others. 
 For more information, celebrity biographies,  and a complete event schedule visit our website at www.internationalwinemasters.com.
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 "This is a festival that should not be missed. The beauty of Mohonk paired with world-class wine and food make this one of America's premier festivals"
Philip S. Kampe





Wednesday, March 11, 2015

Do you know Spain's SoMontano? Thirty-one wineries, four-hundred twnty-four vineyard growers and a D.O. for Thirty Years by Philip S. Kampe

I feel like I write for Decanter, exposing regions with articles to provoke your interest. This is one...
SoMontano (Spain) is a D.O. that was created in 1984, located south of the the Pyrenees, in the province of Huesca (Aragon).

The Latin root for SoMontano means, 'beneath the mountain', which further exemplifies the geographic location in northeast Spain. Th region produces 14 million bottles of wine yearly. There are 31 wineries and 424 wine growers, as of March, 2015.

The wines are easily characterized as fresh and fruity with a light touch of oak. The price/quality ratio keeps this region afloat. There are many bargains in all categories of wines.
The wines I sampled today are readily available in America.
The wines that stood out are:
Bodega Pirineos (Garnacha)
La Miranda (Garnacha)
Secastilla
Enate (Garnacha)
Batan de Salas (Syrah)
Enate (Cabernet Sauvignon/Merlot)



                                                (Bodega) Pirineos Garnacha



To learn more about the food and wine from Somontano visit:
www.rutadelvinosomontano.com and www.somontanothinkwinely.com

Philip S. Kampe
philip.kampe@thwinehub.com

The "Amazing French Wines" I Sampled at a Trade Tasting in NYC by Philip S. Kampe


Who could argue that the wine business does not have its perks. Thanks to the wonderful buyers at BNP Distributing Company and Joanne Bordeaux USA, I had the opportunity to sample wines that we all dream about.
Retailers have the opportunity to purchase these wines at wholesale for their shops and turn around and re-sell these classic wines to their clientele.
Rather than tell you how wonderful these wines were, I will only tantalize you with photos.
Enjoy...

     

Philip S. Kampe
philip.kampe@thewinehub.com

Friday, March 6, 2015

"The Death of Screw Caps - Part II"... what do you think is a good title for a sequel, #winelover?


My dear friends and fellow #winelover-s:

For those of you who haven't seen it yet, I recently wrote an article: 

Now I'm working on its follow up and I thought it would be cool to have a name of a famous sequel.
Please vote on the #winelover-s group on Facebook:



Thanks & Cheers!

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Luiz Alberto,
I combine my passion for wine with social media.
Follow me on twitter: @thewinehub

PS1: For those of you worried about my studies: This is a fun way to learn more about closures!

PS2: If you are not of member of our group, please ask to be included and I'll do it as soon as I can.