Wine & Food Festival of New Paltz (May 29-31) features 700 Wine & Food Selections plus Martha Stewart & Sara Moulton by Philip S. Kampe and Maria Reveley

   

                                        Martha Stewart (Saturday May 30th)

Wine & Food Festival of New Paltz 2015

Martha Stewart and Sarah Moulton headline the Wine & Food Festival of New Paltz at the historic Mohonk Mountain House.

Sponsored by the International Wine Masters, the three day long event kicks off on Friday afternoon, May 29^th.and continues through Sunday, May 31^st.

If you haven’t visited Mohonk Mountain House in the past, the spectacular retreat will, literally knock your socks off. The Victorian castle was built in 1869 on cliffs high above Lake Mohonk. The result is a European style hotel lodged in the scenic Hudson Valley of New York.

Mohonk is located only 90 minutes from Manhattan, off Exit 18 of the the NYS Thruway, It is a short drive to paradise.

                                    

                  Sample over 700 wine and food selection from around the world

Last year’s festival featured PBS’s Lidia Bastianich. This year, Martha Stewart will mingle with the crowd on Saturday, May30th. Celebrity PBS Chef and ‘Good Morning  America’ food editor, Sara Moulton will entertain you during the weekend.

The events kick-off on Friday, May 29^th.
5:30pm Welcome Cocktail Reception (by Invitation only)
6:00pm Silent Auction to benefit Cystic Fibrosis

7:30pm Wine & Food Gala ($135)

Saturday, May 30^th
11am-12pm Trade & Press Grand Tasting ($75)

12-5pm   Grand Tasting (general admission)
12-5:30pm 
Culinary Chef Demonstration
VIP & Celebrity Appearances
Wine & Food Seminars ($30 per seminar with purchase of admission)
Mixology Demonstration
Organic & Slow Food Cuisine

1--5:30pm Red Carpet Cru Tasting  ($120)
7:30pm  Dinner & Entertainment (Let’s Mingle)

Sunday, May 31^st  
10am-4pm

Wine Seminars ($30 per seminar with purchase of admission)

Cooking Demonstrations

Medal & Award Announcements

12-4pm

Grand Tasting (general admission) $75

This years event will include:
Chefs and Culinary Experts:
Rose Levy Berenbaum

Marcus Guiliano

Lou DiPalo
Rosanna di Michele
Sara Moulton (Saturday & Sunday)

Martha Stewart (Saturday)

Wine Gurus:
Kevin Zraly

Michael Weiss

Steven Koplan
Mile Rupcic

Fashion:
Max Soly

The event will have over 700 wines and specialty foods from around the world.
Tickets can be purchased at: www.newpaltzwineandfoodfestival.com

Overnight reservations and complete weekend ticket packages are available at Mohonk Mountain House by calling 888-976-0785

Escape the city and come to the country, wine and food country, that is, at the ‘Wine & Food Festival of New Paltz, held on May 29-31^st  at Mohonk Mountain House.

Philip S. Kampe

philip.kampe@thewinehub.com

Maria Reveley
winerabbit@yahoo.com

Isn't it time to think about $10 and under summer wines? by Philip S. Kampe

Spring has sprung, as they say. Flowers are growing. The cherry trees are in full bloom.

For many, the outdoor season has begun.

This is the time of year that I look for the summer wines I will serve to our endless crop of summer guests. The wines I look for are like the ‘wines by the glass’ at restaurants and wine bars.

We live year round in two locations, the mountainous and cultural Berkshires of western Massachusetts and on the 26^th floor of an apartment overlooking the Hudson River, directly opposite the 79^th street boat basin in Manhattan.

In Massachusetts, we entertain in our backyard or in the back porch.
In New Jersey, our 20 foot balcony serves the purpose.

As you know, I am originally from New Orleans and love to cook. My wife’s family is from the Isle of Capri, where they love to eat and drink.
Food and wine is often our focus.

In my search for the perfect summer wine that retails at $10 or under,.I generally look for wines from countries that have international grapes, few tannins, fresh, crisp and fruit forward.
Wines, as I mentioned earlier that can be served by the glass.

Ironically, this year, I didn’t look too far.
I found my sacred summer wine in record time. The name of the wine that I found is ‘Decopas’, when translated into Argentine slang, ‘Decopas’ means ‘by the glass’.

The tradition in Argentina, as in many countries, is that after the conclusion of a work day, Happy Hour begins. Argentinians have their own expression for Happy Hour, which is, ‘De copes’ or by the glass.

At roughly $10 a bottle plus a 20% case discount, Decopas could cost as little as $8  a bottle.
That translates into a summer of enjoyment with a small investment.

The two wines I chose are from Decopas and harvested in Mendoza, Argentina.

Decopas 2014 Sauvignon Blanc: This wonderful white wine is made solely from the Sauvignon Blanc grape. It is fermented in stainless steel. The grapes are hand harvested. Alcohol content is 13.1%.

The color of the wine is clear with a golden hue. The aromas of grapefruit and melon are followed by floral overtones. My mouth lit up due its crisp, fresh minerality that lingered on my palate. Add a faint earthy quality to this wine and dollar for dollar this is a true value wine.
You may ask why I chose a Sauvignon Blanc from Argentina? Think about the alluvial soils, high altitude at the base of the Andes and its geographic location. Those are a couple of reason why I chose this wine.

The red wine I chose is the 2014 Decopas Malbec. Fresh, fruity and straight forward is how I would characterize this velvety wine. Its medium body and smooth mouth feel makes this acidic wine a perfect food wine. The grapes are hand harvested and aged for four months in stainless steel. The alcohol content is 13.5%.
This is a great value wine and a wine that can be served day after day. Maybe that’s called a ‘go to wine’?

Hopefully, these recommendations will work for you, as they did for me. It’s time to get a jump on summer before all of the good summer wines are gone.

Philip S. Kampe

philip.kampe@thewinehub.com

Have you ever attended a Wine Auction? by Philip S. Kampe

         CEO and Auctioneer John Kapon heads the Acker Merrall and Condit auction team

It was early Saturday morning.
I was wide awake and invigorated well before 6am.

Maybe it was the excitement of attending an Acker Merrall & Condit “Wine Auction” that got the better of me.  I was anticipating where I would be in four hours.

The plan was simple, I would meet Ron Kapon, a relative of the venerable Acker Merrall CEO and chief auctioneer, John Kapon., at the auction site, Michelin starred Marea restaurant on Central Park South in Manhattan. We would sit together, as both friends and journalists, and survey the situation. This was new for me and commonplace for Ron. He was a veteran of wine auctions, as most Kapon family members are.

I arrived early and was presented with Paddle 55, after a brief check that my credit card information was valid. I am a veteran of country auctions, where price tags rarely go into the thousands.

This auction was different.
Each wine is sold in a lot, either singly or by multiples of bottles. The estimated price range was always posted for each lot. If an opening bid was too low or did not exist, the lot would be passed over.

Ron Kapon arrived and joined me at the table. The waiters poured water as we chatted. I only had two hours to devote to the auction, as I had previous plans that could not be broken. If there is a next time, I will stay for lunch ($95) and bring a bottle of wine for the table (that is customary, according to Ron).

The lots were selling at a fast pace, as we talked. Ron explained his relatives philosophy regarding wine. John believes that you should buy the best and invest in top brands. The producers name is the key to success in long term investing. Some of the famous producers include Petrus, Latour, Lafite, Domaine de la Romanee-Conti, Giacosa and Screaming Eagle. Ron went on to say that the general rule is to buy bottles to drink and cases to put away. Known as OWC’s, original wood cases add value for long-term investors. Magnums of great wines are great investments.

According to Ron, CEO John Kapon stresses that temperature control is essential for storing wines. The less the movement of the bottles, the better.

                                                             My paddle, # 55

In a nutshell, Ron gave me a Wine Auction 101 briefing.

In observing the auctioneers, I noticed that each auctioneer was responsible for a certain number of lots to sell. The first auctioneer was Samantha Compono, a quick witted, intelligent and obviously caring auctioneer, who made the crowd comfortable with each of the first 140 lots that she sold. Samantha was followed by Truly Hardy, who was the set-up man for the final auctioneer, John Kapon.

The auction barely started and it was time for me to go and dream about the next Acker Merrall & Condit auction in New York.

Maybe paddle 55 will be active in the future?

To learn more about the wine auction at Acker Merrall and Condit, visit www.ackerwines.com

Philip S. Kampe

philip.kampe@thewinehub.com

PISCO--Peru's answer to the Spirits World by Philip S. Kampe

      
                                                    

Some spirits are destined to become great cocktail mixers.  Others are made to drink on their own.I have a love affair with certain spirits which I drink on their own, Grappa, Scotch, Bourbon, Armagnac and Calvados.

Others sometimes fall into another category which elevates the spirits profile when mixed with other ingredients. Pisco is possibly at the top of the heap.

Have you ever sampled a Pisco Sour or my favorite,  a subtly spicy, jalapeño laden Piscoff?  If not, maybe today is your day.

You may ask, what is Pisco?  

                                                       ….

Pisco is a distilled beverage made from the must of grapes and is the national drink of Peru. In the late 1550’s, the Spanish began to plant and harvest grapes in the southern region of Peru.

Pisco came into being as a way to use Peru's prized grapes (there are eight varietals permitted today with DO standards). The distilled grapes were turned into a high-proof spirit.

Today, Pisco, is made in designated regions from a variety of approved grapes that are fermented and turned into a wine with high alcohol, similar to Brandy.

The popularity of Pisco increased when sailors transported Pisco to Spain. It was named Pisco after the name of the port where the sailors picked up the product.

Pisco has survived for over 450 years due to its high quality, low price and availability.

Today, Pisco is made from  a  variety of grapes, which are fermented, rested for a minimum of three months in glass, stainless steel or any vessel that dos not alter its properties  and then it is distilled.

The Peruvians refer to aging as resting.
Pisco is then bottled after resting in a vessel that will not alter the aroma, flavor or appearance.
By law, the alcoholic content can vary from 76-96 proof (38%-48% alcohol).

There are several styles of Pisco. The style is Puro, made from single varietals, spcifically the Quebranta grape. This is the most exported style of Pisco.The name of the grape used for Puro is always listed on the label of the bottle.

As a new Pisco fan, I would like to share bartender Christian Asca of Panca (NYC) recipe of my “Favorite Pisco Cocktail”, the Piscoff.

My first tasting experience of  this cocktail was at an event titled” 7 PISCOS: 14 COCKTAILS”.
Piscoff was one of those cocktails.

Spice plays a major part in my life, certainly due to my New Orleans background.  The Piscoff Cocktail captures all that my palate desires—freshness, spice and sweetness. In my judgement, the Piscoff is the perfect cocktail.

  Wanna sample a La Diablada cocktail, aptly titled, 'Girl With A Pomegranate Cocktail'?

Here is how you make a PISCOFF

Mix three pieces of .sliced jalapeño and a dozen leaves of cilantro together and muddle them.

Add 2 ounces of Pisco, 1/3 ounce of fresh lime juice and a 1/3 ounce of triple sec.

Add a splash of agave syrup.

Add ice and shake vigorously.
Pour into a martini glass and garnish with cilantro and a slice of jalapeno.

What could be better as both a year-round  drink or a summer sizzler?

If you are a Pisco fan or just want to  learn more about Pisco, visitt: www.naturallperu.info .
                                                    

Philip S. Kampe

philip.kampe@thewinehub.com 

LUIZ ALBERTO, #1 #WINELOVER in the World Wants To Meet You in Manhattan posted by Philip S. Kampe

Attention all Chianti Wine Lovers!  LUIZ ALBERTO is not asleep at the wheel. He is memorizing facts about Chianti to share with you in New York City on April 27th

                                                           

                                                            Join me on April 27th

Luiz Alberto fans, experience the unmistakable taste of Italy returning to New York City in what has become an annual tradition. The Consorzio Vino Chianti will present over 30 different wineries to the trade, media and wine lovers on Monday, April 27, at the magnificent structure of the 20s, located in the heart of the trendy Chelsea District, The High Line Hotel. The day-long event will start with a blind tasting and presentation “The Media’s Point of View: Chianti” led by an illustrious panel consisting of: Ray Isle – Renowned journalist and executive Wine Editor of “Food and Wine Magazine” LUIZ ALBRTO – Charismatic founder and CEO of the popular blog, “The Wine Hub” Sarah Bray – Passionate journalist and contributor to “The Somm Journal” Giovanni Busi – President of the Consorzio Vino Chianti and owner of Villa Travignoli The content discussed during the seminar will cover Chianti in various communication channels, and the expert’s point of view. In the afternoon, the gothic influenced Refectory ballroom at The High Line Hotel will be the setting for a walk around wine tasting. More than 30 wineries from one of Italy's finest regions will pour their latest releases exclusively for the trade and media from 1 pm to 5 pm. In the evening, from 6 pm to 8 pm, the tasting will open to #ChiantiLovers and Snooth Media subscribers offering them the opportunity to choose and taste from a wide selection of labels offered by the Consortium and engage first-hand with the winery producers. Even as a young and fresh wine, Chianti aims to reach the highest quality.  All these elements can be found in the commitment the Consortium is vastly carrying out to spread its culture and history, which can be found inside and outside the glass. A concept of territory and a denomination that wants to express quality along strong lasting emotions. Consorzio Vino Chianti participating wineries in NYC include an exciting array of the familiar and new: Agricola Pugliano, Agricola Tamburini, Azienda Agricola Castel di Pugna, Azienda Agricola Lanciola, Cantina Sociale Colli Fiorentini – Valvirginio, Cantine L'Arco, Castello del Trebbio, Castelvecchio, Colognole, Fabrizio Forconi - Podere dell'Anselmo, Fattoria Casalbosco, Fattoria Dianella, Fattoria Il Colombaio, Fattoria Sant'Appiano, Guidi 1929, Le Fonti a San Giorgio, Malenchini, Piandaccoli, Pietraserena, Pietro Beconcini Agricola, Pieve de' Pitti, Ruffino, San Gervasio, Tenuta Bichi Borghesi, Tenuta Il Corno, Tenuta San Jacopo, Tenuta San Vito, Tenute di Fraternita, Uggiano, Val di Botte, Villa Artimino, Villa Travignoli, Vino Sorelli, Viticoltori Senesi Aretini.   The program is as follows: 11.00am – 12.30pm (The Rusack Room) Seminar/Guided Tasting “The Media’s Point of View: Chianti” followed by a lunch buffet 1.00pm – 5.00pm (The Refectory) - Walk-around wine tasting open to trade and press 6.00pm – 8.00pm (The Refectory) - Walk-around wine tasting open to Snooth Media & wine lovers The Chianti Wine Consortium was established in 1927 by a group of wine producers in the Provinces of Florence, Siena, Arezzo and Pistoia. Subsequently the Consortium expanded its operations to include the whole production area recognized by the 1967 Regulations, later assimilated into the Guaranteed Registered Designation of Origin (DOCG) recognized in 1984 and updated, for the last time, with a decree dated 19th June 2009. The Consortium protects over 3600 producers, working more than 15,500 hectares of vineyards, producing in excess of 800,000 hectoliters of Chianti wine of various zones and typologies and has been attributed the “ERGA OMNES” recognition for its representative status. It was charged with carrying out functions regarding consumer information, protection, promotion and valorization, as well as the general care of interests related to D.O.C.G. “Chianti”, through a Decree issued by the Ministry of Agricultural, Food and Forestry Policies on September 3rd 2012. Learn more by visiting www.consorziovinochianti.it                                                                                                            For more information, please visit www.ieemusa.com.              Philip S. Kampe philip.kampe@thewinehub.com

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SATYR Picks...the Best Small Wine Portfolio in America b Philip S. Kampe

It happens.

On a busy wine tasting day, I had a feeling that the lack of internet presence for the wines from SATYR was a marketing ploy. If you Google SATYR and the word Wine, you come up with very little information. I wanted to crack the code and attended a tasting of their wines in a small covered outdoor room at the Margaux restaurant in Greenwich Village (New York).

I had come from a huge 'Pinot in the City' tasting, as well as the Ole Imports portfolio tasting at the Cervantes Institute. Both tastings were exceptional, but, no surprises.

SATYR was going to be the surprise--at least I had hoped so.

From the first sip to the last, the SATYR PICKS portfolio tasting brought under $40 a bottle wholesale price wine to a new level of lushness. Each wine was carefully picked, so, it could show like none other in the same category.

And I did break the code--you can find their wines at www.SatyrPicks.com

Philip S. Kampe
philipo.kampe@thewinehub.com

Rebel Winemaker, Roberto Anselmi, is a Winemaking Genius by Philip S. Kampe

                  


                                    Winemaker extraordinaire, Roberto Anselmi

Italian white wines are always of interest to me.

Yes, we all know how wonderful the reds of Italy are. From north (Piedmont and Barolo) to the south (Puglia and Primitivo), classic red wines dot the map of all of the twenty provinces of Italy..

White wines have a little catching up to do.

Whites are a little short in numbers as compared to reds as far as world class wines from Italy. In fact, there is an interesting winemaker, Roberto Anselmi, from the Soave district, who decided to abandon the districts confines (Soave DOC) and make his whites under the Veneto IGT.  You must ask why did he do this?

Mr. Anselmi wants his whites to be recognized as world class wines. To reach his goal he had to lay down the foundation and become independent of Soave DOC.

The locals consider him a rebel who declared his independence from Soave and now has a different allegiance, where he is his own winemaking authority. His interest, as I mentioned earlier, lies solely in elevating the quality of white wines from the area.

His path of independence has drawn national attention to Roberto since 2000.

Recently, Roberto was in New York. I took the opportunity to schedule a luncheon meeting with him to learn about his ongoing project.

The day of the meeting arrived. Roberto was a no show. Jet lag and a tainted meal was the reason, according to his daughter, Lisa Anselmi, who substituted for her father.

We dined, talked about Ansemi and sampled four amazing wines with our wine friendly meal at a beautiful, upscale, Italian restaurant in midtown Manhattan.

Lisa shared her families story about her father’s rebel attitude and his winemaking skills. Lisa said, “In 2000.my father wrote an open letter to the Soave Consorzio making them aware of his intentions to withdraw from Soave DOC and have his wines labeled with Veneto IGT. He was tired and quite frustrated with the low quality and lack of ambition of his fellow Soave DOC winemakers. His goal was and today still is, to produce world-class white wines from, what he considers the best property in Soave”.

The wines we sampled were true indications of what can be achieved when quality is chosen over quantity, which was the rule in 2000 when Roberto pardoned himself from the Soave winemakers.

Single vineyard wines, fanatical attention to detail, modernization and high hillsides for the estate grown Garganega grape to thrive are just some of the factors that have made Anselmi wines a stand out.

                                                              Lisa Anselmi

Anselmi produces four wines that can be purchased throughout North America.

The most popular wine ($17) is 2013 San Vincenzo: 80% Garganega, 10% Chardonnay, 10% Sauvignon Blanc. The medium-bodied, citrusy wine is a crowd pleaser and a perfect wine to pair with all types of seafood. Volcanic soil and limestone set the stage for this well-balanced wine loaded with minerality.

2013 Capitel Foscarino ($24) is a wine with a beautiful hue of light straw with golden highlights. The grapes, 90% Garanega and 10% Chardonnay, are from a single vineyard. Fresh mineral notes on my palate collide with crisp lime, peach and sour apples flavors. The richness of this exceptional wine  pairs well with grilled vegetables and grilled seafood.

2013 Capitel Croce ($29) is made from 100% Garanega. It exemplifies what limestone and used French Oak can do in the hands of Roberto Anselmi. Dry, complex, spicy, creamy and rich are only a few words that describe this golden wine . Capitel Croce pairs well with heavier foods like pates, veal, pork and even lamb on Easter (which I tried).

2011 I Capitelli, 375ml, ($39) is one of those classic dessert wines that is made only on selective years. Made from 100% Garanega, this rich, deep golden, amber wine is like a magnet. With its classic honey and white peach flavor, like a honeybee, I keep circling back to the nest to sample more and more of this true nectar of the Gods.

                                                     Anselmi 2013 Capitel Croce

            

                                                      Anselmi 2013 I Capitelli
                                                   

                                                    

Summing up the winemaking skills of Roberto Anselmi is an easy assignment. He strives for the best and reaches his goal consistently with his ‘above average portfolio’.

If you have the opportunity to purchase any of the Anselmi wines at your local wine merchant, don’t miss the opportunity. 
It is money well spent…..

Philip S. Kampe

Philip.kampe@thewinehub.com 

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