'CHOSEN ROWS 2010', a Marlborough New Zealand 'GEM', possiblity the FIRST Sauvignon Blanc created for ageing by Philip S. Kampe & Maria Reveley

What a better way to highlight your ‘Special wine’, than to host  a Sauvignon Blanc ‘blind wine tasting’. Add seven other interpretations of Sauvignon Blanc from around the world to the tasting, plus yours from New Zealand and hear the results, first-hand, from the in-house wine experts.
Wine guru and maybe genius winemaker, Patrick Materman, from New Zealand’s Bancroft Estates (formally named Montana) explained how he ‘fell into his career’ as the chief winemaker for Bancroft Estates.

We were at Patrick’s fabulous Sauvignon Blanc wine tasting dinner, which was hosted by Bancroft Estates and new mother extraordinaire, Krista Drew, from Pernod-Ricard. 
The event took place at Manon, 407 West 14^th, located in NYC’s meatpacking district.

I could easily write an article about the food and wine pairing and how spectacular the food at this newly opened, four level, chic establishment was, but, I will spare you that scenario.
What I did learn is, if you are in the NYC area, this is a ’must’ restaurant to visit.

I am from New Orleans and am known to cook quite well, but, could not even attempt to compete with the innovative, creative, mouth-watering dishes from Manon’s Chef Tae Strain.
The evening began, as sixteen wine voices (journalists) joined Patrick Materman in an ‘around-the-world’ comparative wine tasting of Sauvignon Blancs.
Whether the wines were from California, New Zealand or France, it really didn’t matter—the newly evolved—and certainly leader of the pack of wines was ‘Wine #4’, CHOSEN ROWS Sauvignon Blanc from Bancroft Estates of Marlboro New Zealand.
The wine is not an overnight success, in fact, it has been years in the making,

According to winemaker  Patrick Materman,  it was the appropriate time to release the wine and put Bancroft Estates on the map as producing New Zealand’s highest level of Sauvignon Blanc to date.

It did not take long for us to agree, as a group, that the entry of ‘Chosen Rows’ has raised New Zealand’s standards to another level.

Think about this—the first Marlborough Sauvignon Blanc was not planted until 1973. The style remained the same from day one—expressive, melon, passion fruit, grapefruit driven, crisp and generally an easy drinking wine with personality.
Marlboro produces two-thirds of all Sauvignon Blancs from New Zealand. There is a 13% yearly growth, meaning that one day production will not meet demand, due, to the lack of acreage to plant new Sauvignon Blanc vines.

Winemaker Peter Materman explained that he has been with Bancroft Estates/Montana for the past 24 years (1989).
The new project, named the ‘Icon Project’, is based on creating a Sancerre with a New Zealand signature, adding more palate weight and texture to retain age worthiness with a Marlborough fruit expression flair.  
Bancroft Estates used the Pinot Noir philosophy of taking crops back one bunch per shoot and harvesting by hand. 
The project began in 2008 using fourteen different locations in the Marlboro region. According to Materman, both 2008 and 2009 were a learning exercise, extracting over forty flavor components from the wine.
By 2010, the lessons learned regarding hand harvesting, which create lower phenolics plus the use of larger oak barrels created the results they were after.

The release of 2010 Chosen Rows, only 3,500 numbered bottles is testimony to the ‘Icon Project’ as being a true success. Time will tell regarding the key factor—how will the wine age?

The 2010 Chosen Rows is in excellent company, having survived the ‘Blind Tasting’ with two $150 bottles from France, my favorite, the Smith Haut Lafitte Sauvignon Blanc 2010.

Obviously, I hope that the ‘Classic Sauvignon Blanc 2010 Chosen Rows will deliver it’s signature in the future, as the goal is to make a wine with longevity.
If the aroma of grass, stone fruit and flint hold up plus the palate of spice, grapefruit, vanilla, cream and melon are as fresh as when the wine was bottled, then Bancroft Estates ‘Chosen Rows’ is a hit.
My bet is on all those who were involved with Peter Materman and Bancroft Estates in this project.

A few bottles of newly purchased and hard to find 2010 ‘Chosen Rows’ are in my basement!

Philip S. Kampe

Maria Reveley

Philip.Kampe@TheWineHub.com

Happy 75th Anniversary COLAVITA by Philip S. Kampe and Maria Reveley

COLAVITA  November 12^th, 2013

The snow was falling during the early morning as we embarked on the journey to the Culinary Institute of America, known as the CIA, to celebrate the 75^th Anniversary of Colavita, a name that has been branded into its own word.
A word worthy of a dictionary listing.
To me, Colavita means extra virgin olive oil, or at least it did until the snow stopped falling and the sky opened up this November morning.

As the sun began to shine, our group of one hundred and fifty included company officials, press, retailers, employees, friends and guests from all over the world.
We assembled outside the Colavita Center for Italian Food and Wine at the campus of the CIA in Poughkeepsie, New York.

The history of Colavita and its namesake is more than a brand. It represents family, personal commitment to quality and authenticity.

Founded in 1938, the Italian company from Molise grew into dominance through the  help of sons Enrico, Leonardo and Giovanni.
They marketed the family name, Colavita, domestically, as an olive oil brand.
It was not until fate entered the arena in 1978, when Enrico Colavita, while on vacation in the states met John J. Profaci, a stranger at the time. They discussed extra virgin olive oil (EVOO), the family business and the lack of olive oil awareness in America.
After a handshake, Colavita U.S.A. was founded.
The rest is history.

           Speaker and Colavita U.S.A. founder, John J. Profaci

John J. Profaci’s new mission in life was to educate consumers and industry professionals about olive oil and why Colavita’s oils would open up culinary doors for all that used the product.
The idea took off.

Early success led to an expansion of facilities in Molise.

Family members Joseph, Anthony, Robert and John A. took leadership roles under their father, John J, Profaci, to shape the operations in North America.
Shortly afterward, Colavita experienced unmatched growth and opened a bottling facility near Rome to strategically help with the demand.

Today the success continues, in part due to the Profaci and Colavita families. 
According to Giovanni Colavita, CEO of Colavita U.S.A., America is the largest market in the world for Colavita products.

The company exports to 72 countries worldwide and is still growing.

Colativa has a new partner Terlato, known as a leading marketer of luxury wines. Their passion for wine, like Colavita's passion for olive oil, has created a synergy where the two companies have created a line of wines under the Colavita label.

At the celebration I had the opportunity to sample the four wines Colavita is introducing to the market—Pinot Grigio, Verdicchio, Pinot Noir and Ripasso. The wines were all acidic and asking for food. The entry of these wines through the network that Colavita has set-up will turn them into instant hits.

My belief is that all of these wine pair extremely well with all types of food.
Colavita is all about bringing the most out of food and these wines do exactly that.

The celebration lunch consisted of a Bruschetta with winter squash, ricotta, pistachios and garlic rubbed grilled bread with a 2012 Colavita Pinot Grigio from Trentino.
This course was followed by a mixed green salad topped with baked Coach Farm goat cheese that was paired with Colavita 2012 Verdicchio di Matelica from Marche.
The main attraction and the food star of the day was an amazing fusilli pasta topped with butter, Parmiggiano Regiano and shaved ‘White Truffles. Add a glass of 2012 Colavita Pinot Noir from Pavia and you have a match made in heaven.
The white truffles whet my appetite for another course, my final, roasted chicken perched on top of tarragon polenta and braised greens, which paired perfectly with a glass of 2011 Colavita Ripasso from Veneto.

As you can now see, Colavita means much more than olive oil to me.

In fact, thanks to Colavita’s generous donation to the CIA, the Colavita Center for Italian Food and Wine opened at the CIA in 2001. It is the only teaching facility in America where everything is Italian,that is, it is only made from products made in Italy. All CIA students must take courses at the Colavita Center for Italian Food and Wine to graduate.

The bottom line—Colavita has enriched many lives, from CIA students to chefs and now sommeliers, thanks to the addition of Colavita wines.

Thank you Colavita and Happy 75^th Anniversary.

Philip S. Kampe

Maria Reveley

Philip.kampe@thewinehub.com

Maria.kampe@thewinehub.com

KERMIT LYNCH Celebrates the 25th Anniversary of his book' ADVENTURES ON A WINE ROUTE'

Yahoo Mail

CONSUMER EVENTS:

Open to the Public

~Corsica Dinner at Wythe Hotel /Reynard Restaurant

Sunday, November 17^th · Evening

Corsican wine dinner hosted by Kermit Lynch. Limited seating available. Reservations required.

Wythe Hotel / Reynard Restaurant | 80 Wythe Avenue Brooklyn, NY 11249 | (718) 460-8000

Open to the Public – SOLD OUT

~Alice Waters and Kermit Lynch, Live from New York Public Library

Monday, November 18th · 7 PM

LIVE brings these two beloved figures from Berkeley's culinary scene to New York for a conversation sure to satisfy your appetite for good conversation. Acclaimed for their culinary works, Chez Panisse restaurateur Alice Waters and James Beard Award-winner and wine importer Kermit Lynch discuss their mutual interests in food, wine, and the impact on the environment. 

http://www.showclix.com/event/3772731
New York Public Library | Stephen A. Schwarzman Building | Fifth Avenue at 42nd Street, New York, NY

Open to the Public

~Wine Dinner at Union Square Café with Alice Waters, Kermit Lynch, and Danny Meyer 

Tuesday, November 19th · 5:30 – 10:00 PM

To celebrate the publication of the 25th anniversary edition of Kermit Lynch's Adventures On The Wine Route and the publication of Alice Waters' The Art of Simple Food II, Union Square Cafe is hosting a special 5-course dinner showcasing recipes from Alice Waters' new book, accompanied by wines that Kermit hand-selected for the occasion (including some special vintages from his own cellar). Kermit and Alice will be in the dining room, exchanging wit, wisdom, and banter, alongside Union Square Hospitality Group's founder and CEO Danny Meyer and Executive Chef/Partner Carmen Quagliata.

$250 per person (includes 5 courses plus wine pairings and a signed copy of either author's book). Tax and gratuity additional.

Reservations Required: 212.243.4020
http://unionsquarecafe.com/epic-celebration/
Union Square Café | 212.243.4020 | 21 E 16th Street New York, NY

Open to the Public

~Seated Wine Tasting and Book Signing with Kermit Lynch at Astor Center (above Astor Wines)

Wednesday, November 20th · 6:30 - 8:30 PM

We’ll taste an incredible lineup of wines while Kermit gives the back-story and explains how he stumbled upon these gems from France. Guests will have the opportunity to meet Kermit Lynch, purchase the 25th Anniversary Edition of his book, and have it signed.
http://www.astorcenternyc.com/class-kermit-lynch-tasting-book-signing.ac
Astor Center | 212.674.7501 | 399 Lafayette Street New York, NY

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The Wild Visual World of 'Highly Regarded' Maison Louis Max by Philip S. Kampe

The Wild Visual World of ‘Highly Regarded’ Maison Louis Max Wines by Philip S. Kampe

It has been nearly a month since my first encounter with the wines from France’s Maison Louis Max Vineyards.

A short trip to Portugal has not deterred my daily thoughts of how friendly, delicious and affordable the Burgundy portfolio from Nuites-Saints-Georges is for consumers at home as well as the restaurant trade that looks for that ‘special wine’ at reasonable prices.

After dining with Philippe Bardet (what a wonderful first name), President of Maison Louis Max, at the ever-so-good Olives restaurant in Manhattan, I, believe I have found those ‘special wines’.
Mr. Bardet is a good soul and visionary for the growth of Maison Louis Max wines. The company he runs has an illustrious past. 
Founded in 1859 by a Russian immigrant and passed on generation to generation, the name and quality of the wines has withstood the ages. Add an inventive graphic artist, illustrator, Pierre Le Tan (known for his work with the New Yorker) to the field and you have distinctive labels that make the wines of Maison Louis Max stand out from the rest of the playing field.
Labels are a most important ingredient in a wine's presentation, a philosophy that Philippe Bardet follows. After the label comes the true test—what is in the bottle?

And what is in the bottle makes or breaks the deal.

In this case, what is in the bottle MADE THE DEAL, especially the white Burgundies!

I was ever so impressed by so many of the wines that I have started to collect the wines. There are many reasons why:
One is to show the label off at my not-so-famous dinner parties.
The second is to show the wines to my friends who own retail wine shops, let them sample the wines and ask why don’t they carry these exceptional wines.
Thirdly, I go to many restaurants and pay a corkage fee, then immediately send a glass of wine to the wine steward/sommelier and chef to sample. Maybe that is all that is needed for them to order the wine for the future?

Whatever it is, I Love these wines.

My favorites include:

CHABLIS ST. JEAN  2012  ($22)

Citrus,green apple with a barnyard finish.
A true, white Burgundy.

SAINT VERAN  2012  ($24)
Minearlity and yeast make this an example of what a true, white Burgundy should taste like.

SAVIGNEY LES BEAUNE  1er CRU  LES FOURNEAUX  2010  ($33)

Herbs, minerality and white flowers make this an expressive and  extremely complex wine.

There are many wines in the Portfolio of Maison Louis Max.
Others that I sampled and enjoyed are:

BOURGOGNE CHARDONNAY BEAUCHARME  2011

MEURSAULT 1er CRU PORUSOT  2010

CHARMES CHAMBERTIN  2010

POUILLY FUISSE  2012
NUITS SAINTS GEORGES 1er CRU LES DAMODES 2010

BOURGOGNE PINOT NOIR BEAUCHARME  2011

MERCUREY  VIGNES du DOMAINE  2010

If you haven’t had any of these wines, now is the perfect time to try them.

The Holidays are around the corner.

Philip S. Kampe

Philip.Kampe@TheWineHub.com 

La Marca Prosecco is not only for the Holidays by Philip S. Kampe

Last night we enjoyed a great seafood meal with Prosecco as the ONLY beverage served.
The Prosecco was La Marca, priced at under $17 on the shelf.
The evening started with an aperitif and finger foods shared with a glass of La Marca Prosecco (actually I had two).

I learned that La Marca Prosecco is made from a cooperative of 7,000 winegrowers with over 17,000 acres, located near Treviso, in northern Italy.The 'Glera' grapes are selected from small vineyards in the DOC area and are blended together by the master winemakers who have over forty years of experience.

The first course was a soup made of shrimp and crabmeat in a seafood broth that had floating lentils and radish rounds. La Marca Prosecco was the antidote. The two paired perfectly and felt like the match was 'Made in Heaven'
Rather than bore you with the rest of the meal, a spicy seafood dish and a strawberry-rhubarb dessert, I must admit that the Prosecco was exactly what the food called for. I am a bit amazed a complete dinner from aperitif to dessert could survive on one grape, the 'Glera'.
In the past, we organized meals paired with the Sangiovese grape, which worked well, but, had its limitations.
Prosecco, in this case, La Marca was the evenings hero.
Why not try what I did on the 'Night of the Fishes', Christmas Eve.
I am guessing you will be surprised with the results.
If you are not that adventurous, try La Marca Prosecco for a normal evening meal, as well as the 'Sparkling' for the Holidays.

Philip S. Kampe
philip.kampe@thewinehub.com

La Fiorita, a 'Gem' of a Brunello is on my Mind by Philip S. Kampe

At times I come out of my cave, singing.
You know what I mean--the music in your mind.
Well, I woke up this morning singing 'La Fiorita', over and over again. Somehow those words, La Fiorita, are musical to me.
I still can't get it out of my head.
La Fiorita, if you are unaware, is my favorite Brunello that was the brainchild of the legendary Roberto Cipresso, Italy's foremost winemaker.
Mr. Cipresso is a close friend of my best friend from Umbria.
As explained to me, the La Fiorita project is fairly new--1993--to be exact. The first vintage was 1000 bottles. Since Natalie Oliveros has joined the project, now, a partner with Roberto Cipresso, production and up to date facilities have helped increase the newest vintage to 25,000 bottles.
Yes, we all love Brunello--but, my love for La Fiorita is like the love I have for my wife, Maria.
It is never ending.
When I sing the words 'La Fiorita', I picture the vines smiling. The vines smile because the terroir they live in creates their personalities--their expression of how a world-class Brunello should taste.
Life as a Sangiovese grape that is destined to be put in a bottle of 'La Fiorita' must be wonderful. The end result, as achieved in the 2007 Brunello di Montalcino DOC.
The clay soil, twelve months in French oak and another twelve in Slovonian oak plus eight months in steel and another twenty-four months in the bottle create a wine that is round, juicy and well-balanced, a wine that combines red berry fruit with tobacco, leather and rosemary. Add an unusually pleasant, long finish and you have a memorable Brunello di Montalcino.
I can hear those words in my head, over and over, 'La Fiorita'.
Can you sing along with me?
My praise for the 2006 Brunello di Montalcino Reserva DOCG, a wine so well made, it feels handcrafted and so very special. Only 10,000 bottles were produced, using a similar process as the 2007,twenty-four months in oak, eight months in steel and thirty in the bottle.
Can you sing along with me? L A AA   FIORITA!!

Philip S. Kampe

Louis Roederer 'Brut Premier', a #WINELOVERS Dream by Philip S. Kampe

You never know where you will end up next. Such is the case for me, an aspiring wine journalist, wine lover and a man who has devoted an eighth of my short, well not so short, life to wine.
My background is varied--but thrives best on stage. Whether I was pushing my 'Fabulous Phil's' ice cream at the Taste of Newport (Rhode Island) or pushing Sansuena cheese at Sickles Market (New Jersey)--whoever the audience--whatever the size, I want to be there.
As fate has knocked on my door, again, I am now 'moonlighting' as a wine and spirits spokesman for various companies. I set-up shop for three hours, more or less, prime time, at wine and spirits shops located throughout Manhattan. I  attempt to educate the consumer (some know more than me) about specific wines or spirits. A sale of that product is my reward--at least one that can be counted.
My new career has just started.
I am building my confidence, like the old days when Justin Novello and I could sell ten thousand dollars worth of cheese in an afternoon at The Wine Library.
That was seven years ago.
Since then, I have taken a hiatus.
I have become a writer.
It is easy to work on your computer all day.
It is a bit more difficult to try to seduce consumers into buying a product you are promoting.
Competition is fierce.
Price and quality are the new indicators for many wine consumers.

Take last night for example.

I was at Ninth Avenue Vintners on 47th street and Ninth Avenue in Manhattan to promote Louis Roederer 'Brut Premier' Champagne.
92 points from the Wine Enthusiast.
Roederer makes Cristal, so, you know 'Brut Premier' must be an exceptional product.
And it is.
It is toasty and smoky with hints of grapefruit, lemon and black currant followed by notes of vanilla and almond. 'Brut Premier' is aged three years on the lees and six more months in the bottle.
All the grapes come from Grand and Premier Cru sites.
Louis Roderer has five hundred acres of vineyards and sources only a quarter of its grapes from other locations near or in Reims.
The 'Brut Premier' is made from 56% Pinot Noir grapes, 33% Chardonnay and 11% Petite Meunier.
At $49.99 it is a steal.

To sell it is another issue.
The price may be too high for many.
Often consumers only buy Champagne for 'Special Occasions'.
Or where you are trying to promote the product is a bad location in the store.
Those are the usual problems.
But the adventurous customer with an open mind will buy the product--both for the quality and for the person promoting the product.
Believe it or not, respect, plays a major role in one-on-one sales.
At least that has been the case for me.
The sampling at Ninth Avenue Vintners was a challenge.
I had to coax as many customers as possible to sample the 'Brut Premier'.
In  three and a half hours, sixty samples were given out.
For every ten customers who sampled the product, one bottle was sold.
Six bottles to be exact.
Not bad, since none of the customers had heard of  Louis Roederer 'Brut Premier' before.

I am up for my next challenge!

Philip S. Kampe
Philip.Kampe@TheWineHub.com