Little River Inn in Mendocino Brings Memories this Spring: Mother’s Day brunch, Anderson Valley Pinot Festival and more!
This time of year brings all kinds of delights to the historic Little River Inn on the splendid Mendocino Coast of Northern California.
Their lavish gardens are bursting with colorful flowers, Sunday brunch will once again be served at their restaurant, a Mother’s Day brunch to remember is planned, wine-lovers can take advantage of a Pinot festival package in the nearby Anderson Valley, and epicureans will be thrilled by an Uni and Whiskey pairing dinner that coincides with the coast’s popular Urchin Fest this June.
Sunday Brunch is Back
The return of Sunday Brunch at Little River Inn’s restaurant.
The public and the Inn’s guests are welcome to indulge from 8am to 11am every Sunday. Dishes on offer include Ole’s Favorite Breakfast, which is two Swedish hotcakes, two eggs, and a choice of bacon, pork sausage or chicken apple sausage; Avocado Toast with Radish, Sprouts, Tajin, Cotija cheese, and a Baby Lettuce Salad; and a Seasonal Frittata with Baked Eggs, Chef’s Selection of Seasonal Vegetables, Cheese, Homestyle Potatoes, and a Choice of Toast.
Celebrate Mom!
On Mother’s Day, Sunday, May 12, Moms will be treated to a feast at brunch from 8am to 12pm.
The regular brunch menu is available, plus specials for Mother’s Day, including a crispy Croque Madame sandwich and delectable Bread Pudding French Toast. Mimosa flights will be on offer, with exclusive flavors like Pineapple/Lime/Cayenne, Grapefruit/Thyme, Guava/Rosemary, and Strawberry/Mint. Guests pay an additional $35 for four 6-ounce mimosas. To make a reservation, call 707.937.5942.
Experience the AV Pinot Festival Package
Nobody does Pinot Noir like Anderson Valley, with an unmatched combination of ruggedly beautiful terrain and casually elegant tasting rooms, it is a true hidden gem.
There’s no better way to experience fantastic wines and stellar atmosphere than at this year’s Anderson Valley Pinot Noir Festival (May 17-19).
Little River Inn has crafted a package – good May 16-20, 2024 – that includes two nights in an Ocean view room and two tickets to the festival. More than 50 wineries will pour, including more than a dozen prestige labels from Napa and Sonoma that covet the fabulous local fruit.
Some of the county’s best chefs will serve Pinot-perfect pairings, and attendees will have the opportunity to bid on exclusive wine and experiences during the ever-popular silent fundraiser.
There will be a Grand Tasting that includes Rosés and Sparkling Wines in addition to those phenomenal Pinots, educational seminars with winemakers, live music, a BBQ, and more, all set next to the beautiful vineyards of Anderson Valley. AV Pinot Festival Package, good May 16-20, 2024, $990 for three nights or $714.50 for two nights (two-night minimum). To book, go to littleriverinn.com and search for the festival dates.
Uni Meets Whiskey at an Exclusive Dinner
Little River Inn’s Chef de Cuisine Joe Perez crafts delectable uni-centric dishes and whiskey expert Jonathan Darrow brings his wisdom around Japanese whiskies to create a one-of-a-kind pairing experience in this not-to-be missed dinner. Guests learn about urchin and the local tidal environment while enjoying 6-courses and a variety of Japanese whiskies, along with one special cocktail. The event is timed to take place during the area’s annual Mendocino Coast Purple Urchin Festival from Friday, June 14 to Sunday, June 16, when the coast hosts multiple urchin-related events and local restaurants offer special uni dishes. Uni and Whiskey Pairing Dinner, Saturday, June 15, 2024. Little River Inn’s Abalone Room, 6:30 pm, $250 per person, and tickets can be purchased here.
Exceptional Oceanic Cocktail for Kelp and Urchin Fest
Little River Inn has confected a cocktail specially for Urchin Fest (which is joined this year by the North Coast KelpFest!, a month-long exploration of the beauty and benefits of the irreplaceable underwater ecosystem). The Van Damme Seaweed Spritzer is composed of locally foraged seaweed- and cucumber-infused vodka and dry cucumber soda, and garnished with a seaweed pickled cucumber ribbon. Available for the duration of the KelpFest! at the Little River Inn restaurant and Ole’s Whale Watch Bar, from May 18 to June 16, 2024. Price: $15.
Little River Inn
Little River Inn is a family-owned and operated historic resort in Northern California that is home to a chef-driven restaurant, a nine-hole Audubon-certified golf course (suitable for all skill levels), professional tennis courts, and the friendliest service on the Mendocino Coast.
Ideal for the entire family (and pet-friendly as well), the Inn has 65 guest rooms ranging from the economical to the luxurious. Several private meeting and special event spaces with stunning ocean and garden views make the Inn an excellent venue for small- to medium-sized events and corporate retreats.
The restaurant, helmed by CIA-trained Executive Chef Marc Dym, is a destination unto itself and the delicious, often hearty California coastal cuisine has a dedicated following, with many items, such as Ole’s Swedish Hotcakes and the Blackberry Cobbler, lauded by visitors and locals alike.
The dinner menu can be enjoyed in the charming dining room or outdoor garden area, while breakfast is available via room service, to be savored from the comfort of one’s own private deck (or even in bed).
Ole’s Whale Watch Bar is a classic local hangout where guests gather for libations or a casual bite, and at certain times of the year, to watch the migration of the gray whales. The Inn also offers massage services in both the spa room and also in-room. Overseen by fifth-generation owner Cally Dym, Little River Inn was proud to celebrate its 80th anniversary in 2019.
Little River Inn is located two miles south of Mendocino overlooking the Pacific Ocean, at 7901 N. Highway One, Little River, CA 95456. For reservations and additional information, call 707.937.5942 or visit www.littleriverinn.com.
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A Month of Flavor: Celebrate Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series
Owner Alex Sarkissian and Chef Vartan Abgaryan Celebrate Momed Atwater Village ’s 10th Anniversary With Four Renowned Chefs & Monthlong Immigrant Chef Dinner Series
Celebrate Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series
Momed in Atwater Village is turning ten this September, and to celebrate a decade of culinary excellence, Owner Alex Sarkissian and Chef Vartan Abgaryan are bringing back the beloved “Immigrant Chef Series.”
This special event, kicking off on September 9th, will feature four extraordinary Monday night dinners, each showcasing the talents of renowned Los Angeles chefs with rich immigrant backgrounds.
Starting September 9th and continuing each Monday throughout the month, guests can indulge in a unique Seven-Course Tasting Menu ($80 per person) served family-style, featuring dishes crafted in collaboration with Chef Abgaryan.
Each evening will highlight the diverse cultural and culinary heritages of the guest chefs, creating a vibrant tapestry of flavors that truly celebrates the richness of Los Angeles’ immigrant communities.
The Momed 10th Anniversary “Immigrant Chef Series” lineup includes:
![Chef Susan Yoon, Momed Atwater Village](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Susan-Yoon.jpg)
Chef Susan Yoon
Monday, September 9th
Chef Susan Yoon
Orsa & Winston, Wolfdown, 71Above
![Chef Nakul Mahendro, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Nakul-Mahendro-BADMAASH.jpeg)
Chef Nakul Mahendro – BADMAASH
Monday, September 16th
Chef Nakul Mahendro
![Chef Wesley Avila, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Wesley-Avila-Guerilla-Tacos.jpg)
Chef Wesley Avila
Monday, September 23rd
Chef Wesley Avila
Guerilla Tacos, KA’TEEN, MXO Steakhouse
![Chef Vivian Ku, Momed Atwater Village ’s 10th Anniversary with Immigrant Chef Dinner Series](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Chef-Vivian-Ku-Pine-Crane-1024x797.jpg)
Chef Vivian Ku
Monday, September 30th
Chef Vivian Ku
![Momed cocktails](https://dailyovation.com/wp-content/uploads/2024/09/Momed-Cheers-1024x683.jpg)
Momed cocktails
Complementing the culinary experience, guests can also enjoy Five Specialty Cocktails and Five Specially Selected Wines by the glass, all priced at just $10 each.
But the celebration doesn’t stop there!
To keep the festivities going, Momed will offer Happy Hour “all night” at the bar from Sunday through Thursday all throughout September.
Additionally, in the spirit of giving back, Momed will donate 5% of the proceeds from each dinner to five organizations committed to immigrant and refugee affairs: Armenian Relief Society (ARS), Immigrant Center for Women and Children (ICWC), International Rescue Committee (IRC),Legal Aid Foundation of Los Angeles (LAFLA), and the Coalition for Humane Immigrant Rights of Los Angeles(CHIRLA).
Momed’s 10th Anniversary “Immigrant Chef Series” promises to be a flavorful and festive celebration of culture, community, and culinary artistry.
Don’t miss this special event and mark your calendars and make your reservation today!
For more information on Momed’s 10th Anniversary “Immigrant Chef Series” coming up on Monday, September 9th, 2024, Monday, September 16th, 2024, Monday, September 23rd, 2024, and Monday, September 30th, 2024, from 5:00 pm to 9:30 pm.
Please visit www.AtMomed.com to make your reservations, and for further information call Momed directly at 323.522.3488.
About Momed:
Momed, owned by Alex Sarkissian and short for “Modern Mediterranean,” offers a fresh take on the diverse flavors of the Mediterranean basin, emphasizing seasonality and sustainable ingredients. Since opening its doors in 2014, Momed Atwater Village has become a cherished dining destination in Los Angeles, known for its warm ambiance, inventive cuisine, and commitment to community. With Chef Vartan Abgaryan now at the helm, Momed continues to push culinary boundaries while honoring its Mediterranean roots.
About Chef Vartan Abgaryan:
As a child growing up in Los Angeles, Vartan Abgaryan was deeply moved by the way his family’s Armenian American culture celebrated all occasions, both happy and somber, with food. Inspired by the pure joy of cooking and how food brought many generations together, Abgaryan decidedly embarked on a career in the culinary realm. Educated at Le Cordon Bleu, Abgaryan graduated in 2004 and went on to cook at the famed Andre Soltner restaurant Lutece for one and a half years. In 2006, he moved back to the West Coast to be closer to his family, where he worked at Red Pearl Kitchen, followed by three years as Executive Chef at A Restaurant in Newport Beach. He then headed inland to accept the position of Executive Chef at Public Kitchen and Bar at the Hollywood Roosevelt Hotel, where he received 2-stars from the Los Angeles Times food critic and was mentioned as a ‘Restaurant to Watch’ in Esquire magazine by Food Writer and Critic John Mariani.
In 2012, Abgaryan joined the Eastside’s iconic Cliff’s Edge as Executive Chef. Here, he successfully took the eight-year-old neighborhood restaurant and made it relevant again. At Cliff’s Edge, Abgaryan became known for his highly seasonal approach to ingredients and his stunning presentation of dishes – Eater Los Angeles’ Matthew Kang commented that his dishes were “among the most beautiful plating in the city.” In 2014, Cliff’s Edge was awarded three stars by LA Weekly’s Restaurant Critic, Besha Rodell.
After a successful run, he elevated his role, quite literally, by opening 71Above – the highest restaurant west of the Mississippi, in July 2016. Since opening, the restaurant has received great critical acclaim and put Abgaryan on L.A.’s culinary heat map. Under his hand, 71Above was awarded 3-stars by LA Weekly, and Los Angeles Magazine named it ‘one of the Top Ten New Restaurants of 2016,’ with Critic Patrick Kuh remarking that “the experience is luxury that reflects on-point execution.” The Los Angeles Times’ beloved Jonathan Gold called his Suckling Pig dish “something out of a charcuterie dream.”
After serving over 300 diners a night at elaborate helicopter-hovering heights, Abgaryan had become one of the city’s most talented and respected chefs. When an opportunity presented itself to bring a refined culinary experience to Abbot Kinney Boulevard, considered by many to be “America’s coolest block,” he took it. Abgaryan’s culinary endeavor, Yours Truly, with partners Dave Reiss (formerly of Salt Air) and Paul Pruitt (Founder of New School), allowed him to focus less on the number of guests and work within a more intimate dinner setting. Continuing to build dishes blending flavors from many cultures, Abgaryan’s dinner menu exhibited a multi-cultural approach to each dish, combining ingredients from the Middle East, Asia, and Europe.
In February 2023, Abgaryan took on a new challenge as the Chef at Momed in Atwater Village, where he continues to bring his creative vision and dedication to seasonal, culturally rich cuisine.
Santa Monica’s Mon Ami “First Class to Spain” Sept 19 Experiential Dining Brings Barcelona to Your Table
Santa Monica ‘s Mon Ami “First Class to Spain” Sept 19 Experiential Dining Brings Catalonia to Your Table
If you’re not already familiar with Mon Ami, you’re missing out on one of Santa Monica’s tastiest hidden gems.
Tucked behind the crowds on Ocean Avenue, this hidden courtyard restaurant feels like the best-kept secret for cocktails and bites near the beach.
Nas Negahban’s Mon Ami “First Class Experience’ takes Your Tastebuds to Barcelona
Under the guidance of Nas Negahban from Pacific Coast Group, a seasoned traveler with a passion for authentic culinary experiences, Mon Ami strives to mirror the richness of Mediterranean cultures in every aspect.
The Mon Ami event series will launch September 19.
Reservations to the Barcelona First Class Series Event: https://resy.com/cities/santa-monica-ca/venues/mon-ami?date=2024-09-19&seats=2&query=Mon%20ami&activeView=list
Pricing is: $95 plus tax and gratuity for the 4-course food menu
Or $125++ for the food menu and 2 included drinks.
![Mon Ami Chef explaining tonight's dishes](https://dailyovation.com/wp-content/uploads/2024/09/MonAmi2-683x1024.jpg)
Mon Ami Chef explaining tonight’s dishes
Speaking on his inspiration and Mon Ami’s concept, Nas explains:
“I’ve always had a passion for building new concepts and brands across various industries.
We currently have a few restaurants in Spain and other countries
but Santa Monica is home. ”
Nas Negahban
Mon Ami is the true Mediterranean experience.
With an emphasis on a variety of culinary dishes and spices and inspired spirits with an enhanced flair attached to it from several countries located on or by the Mediterranean Sea such as Spain, Greece, Italy, France, Morocco, & many more with a lot of their food curated and selected from the local Santa Monica Farmers Market.
First Class Series Event on September 19 – Extraordinary Journey to Barcelona
The First Class Event Series includes 2 items from Mon Ami’s drink menu (specialty cocktails or wine)… and dishes from their food menu:
- appetizer
- first course
- second course
- choice of 3rd course
- and choice of dessert
If that sounds like a lot, it is. And not in a “I’m stuffed and need to roll home” kind of way.
Incredible flavor.
Diversity.
Filling.
But you leave feeling pleasantly fulfilled. Not heavy.
For me, that’s incredibly important.
Mon Ami’s First Class Series is a great idea for date night, for a casual business dinner, for a birthday or celebration.
Most importantly, it creates memories. It’s been a few days since my dinner, and I’m still remembering it and smiling.
![Mon Ami's Blackberry Mojito](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1530-1024x768.jpg)
Mon Ami’s Blackberry Mojito
Mon Ami’s Blackberry Mojito
![Mon Ami's Catelonia Margarita](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1561-1024x768.jpg)
Mon Ami’s Catelonia Margarita
Mon Ami’s Catelonia Margarita.
The dinner started with a light appetizer, perfect to ignite your appetite.
![Mon Ami; Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1544-1024x768.jpg)
Mon Ami; Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)
Amuse Bouche (Iberian Jamon with Burrata, Calabria Chile on a crustini)
Light with a good crunch and subtle flavor.
Equally important, the perfect conversation starter. If your dining table has a quiet moment, the arrival of this plate sparks smiles, giggles and reactions.
![Mon Ami; Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1553-1024x768.jpg)
Mon Ami; Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper
1st Course
Tapas Trio: Truffle mushroom, Chicken Mousse with a Pickled Onion, Spicy Tomatoes and Pepper
This is the first feel of diversity. Flavor, mouthfeel; each of the three delivered a different experience. From subtle, to bold, to a kick of spice.
Is your dinner Instagrammable? It is if you’re at Mon Ami.
All evening long diners were taking pics of their meals. Why? Sure, it’s delicious. But the plating. Beautifully well-designed and playful.
Mon Ami takes their flavor seriously, but has fun creating each dish into art.
![Mon Ami; Grilled Octopus with Patatas Bravas](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1558-1024x768.jpg)
Mon Ami; Grilled Octopus with Patatas Bravas
2nd Course
Grilled Octopus with Patatas Bravas
The grilled octopus is tender and juicy, paired well with crispy fried potatoes and drizzled with red sauce. It made you hungry for what’s next…
![Mon Ami; Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1565-1024x768.jpg)
Mon Ami; Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini
3rd Course
Marinated Skirt Steak with a side of Spanish Rice and Roasted Zucchini
Don’t forget, the 3rd course has options: steak vs pasta.
Choosing skirt steak because it’s commonly a tougher cut and I was curious to see how Mon Ami’s skilled chef would create a heavenly plate. Here, the marinade brought out the tender juicy flavor that we hoped for. Well-prepared.
Our table shared smiles, giggles and mmmm’s with each bite.
![Mon Ami; Crema Catalona with Shaved Chocolate and Berries](https://dailyovation.com/wp-content/uploads/2024/09/IMG_1574-1024x768.jpg)
Mon Ami; Crema Catalona with Shaved Chocolate and Berries
Dessert
Crema Catalona with Shaved Chocolate and Berries
Again, dessert offered choices. Dessert was between Crema Catalona and Sorbet. I chose the Crema because I wanted to see how the Chef and his kitchen would prepare the dish. His choices were impressive so far and I chose to trust his instincts.
I’m glad I trusted him.
It was perfect for me. To be clear, I don’t want a mountain of sugar. I want 5 bites of flavor and pleasure.
If tonight had been a date, sharing 2-3 bites each would have been the perfect evening to a perfect dinner.
Born and raised in Santa Monica, Nas is committed to elevating his hometown’s hospitality scene to reflect the sophistication of beachside cities he has encountered abroad.
This is present in every aspect of MON AMI’s ambiance, from its lush indoor-outdoor seating surrounded by greenery to its late-night live entertainment and picture-perfect cocktails. MON AMI is meticulously curated to enchant and immerse guests.
The event series will launch September 19 at the Mon Ami Santa location.
Reservation to the Barcelona First Class Series Event: https://resy.com/cities/santa-monica-ca/venues/mon-ami?date=2024-09-19&seats=2&query=Mon%20ami&activeView=list
You can also email events@monamism.com if you have any questions or want to book over the phone.)
Pricing is: $95 plus tax and gratuity for the 4-course food menu or $125++ for the food menu and 2 included drinks.
Mon Ami will offer a complimentary taste of the sangria upon arrival.
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Taste Temecula, Fun Roadtrip South of LA ! Bold flavor, Rich fruit, lingering finish: Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Temecula’s Leoness Cellars earns 6 90+ Point Wines from Wine Spectator
Leoness Cellars, a celebrated winery and restaurant in the picturesque Temecula Valley, has once again been honored for its exceptional winemaking prowess.
Leoness is a Temecula must-visit destination for wine lovers
In the latest review by Wine Enthusiast, six of its selections earned impressive 90+ point scores, further cementing Leoness as a must-visit destination for wine lovers.
In addition, Leoness Cellars’ restaurant was recently ranked in the top five best winery restaurants in the nation by USA Today, which has been praised for its stunning Temecula Valley setting and culinary team that masterfully fuses French cooking techniques with modern Californian cuisine to create a diverse menu designed to pair beautifully with its award-winning wines.
Temecula’s Leoness Cellars also ranks Top Five Best Winery Restaurants based on USA Today
These recognitions serve as a continued testament to Leoness’ unwavering commitment to producing wines of the highest caliber while delivering a fine dining experience for visitors from around the world.
Leoness Cellars’ six 90+ point wines include:
- 2021 VS Syrah Alessandro Vineyard, Summit Block (92 points) – This Syrah stands out with its intense flavors and remarkable aging potential. Wine Enthusiast writer-at-large, Matt Kettman notes, “Baked fruit and woodspice on the nose, with hickory smoke and rich berry flavors on the palate. Ideal for cellaring until 2039.”
- 2021 VS Syrah Alessandro Vineyard, Foundation Block (92 points) – Celebrated for its complexity, this wine offers a deep blend of rich fruit and earthy notes. Kettman describes it as featuring “roasted fig, black plum, and fig flavors, heavily spiced with nutmeg, clove and allspice.”
- 2021 VS Syrah Dragon’s Den Vineyard (92 points) – Known for its bold flavors and smooth, lingering finish, this Syrah boasts “Cabernet-like aromas of pepper, cocoa, and dried berry, with charred plum and berry flavors complemented by bay leaf and anise,” according to Kettman.
In addition to these standout selections, three other wines have also achieved critical acclaim but are currently sold out: The 2021 Signature Series Grande Mélange (91 points) captivated with its balanced ripe berries and subtle spice
The 2021 Signature Series Eloquent (90 points) showcased Leoness Cellars’ artistry with its rich, silky texture and refined barrel notes.
Finally, the 2021 Signature Series Syrah (94 points) was celebrated as a collector’s item, praised by Wine Enthusiast for its rugged, earthy aromas and complex flavors.
In addition to its success with Wine Enthusiast, Leoness has also earned the distinction of ranking number five in USA Today’s 2024 list of Best Winery Restaurants in the United States.
The Restaurant at Leoness Cellars has risen in prominence not only for its award-winning wines but also its “stunning views of both the vineyards and surrounding mountains, creating the perfect backdrop for dining and drinking.”
USA Today describes The Restaurant at Leoness Cellars as a culinary gem, where seasonal fare, such as wild mushroom risotto and grilled local yellowtail, are expertly paired with Leoness Cellars’ wine selections, creating an unparalleled dining experience. The accolade highlights the winery’s commitment to excellence in both winemaking and hospitality.
“We are honored to receive these prestigious accolades from both Wine Enthusiast and USA Today,”
Rebaux Steyn
CEO and co-founder of Temecula Valley Winery Management and owner of Leoness Cellars
“Crafting exceptional wines and creating unforgettable experiences for our guests is the cornerstone of what we do. We are proud to be recognized for our achievements in both areas.”
As Leoness Cellars continues to garner recognition for its exceptional wines and dining experiences, guests are invited to explore all that the winery has to offer.
Whether through guided wine tours, educational tastings, dining or weddings and special events, Leoness Cellars delivers the perfect wine experience in the heart of Temecula Valley.
To learn more, visit www.leonesscellars.com.
ABOUT LEONESS CELLARS: Founded in 2002, Leoness Cellars is a prestigious winery and restaurant situated in the scenic Temecula Valley of Southern California. Renowned for its exceptional wines and innovative approach, Leoness Cellars offers a rich array of experiences, including guided wine tastings, immersive vineyard tours, a vibrant wine club membership program and engaging wine education sessions.
Guests can savor a unique dining experience at the top-rated Restaurant at Leoness, which features a sophisticated blend of French cooking techniques and modern Californian cuisine curated to create a diverse menu that pairs beautifully with its wines. The estate also serves as an elegant venue for weddings and special events, providing an unparalleled setting for creating unforgettable memories.
Discover more about Leoness Cellars and its offerings by visitingwww.leonesscellars.com.
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Discover Oltrepo Pavese Wines from Italian Wine Ambassador Susannah Gold
Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines at IEEM’s Simply Italian Great Wines Oct 24 in NYC
So much Italian wine is packed with great flavor, great food pairing possibilities, even great price tags ($20 or less). And yet many of us don’t reach for their bottles at the wine shop because we haven’t discovered them yet.
Oltrepo Pavese is a great example of this.
Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines
So where is Oltrepo Pavese?
Oltrepo Pavese is in the north-west Italian region of Lombardy. Within Italy’s 20 regions, Lombardy (or Lombardia) is located on the Northern end, bordered by Piemonte, Emilio-Romagna, Veneto, Trentino – Alto Adige.
Wine Expert Susannah Gold
Oltrepo Pavese History
Oltrepo Pavese has a long wine history. It’s called ‘The Old World’ for a reason.
Viticulture was mentioned in the area as early as 40 BC. By the 1800s, the area was growing more than 200 grape varieties. Eventually it became the third largest producer of the Pinot Nero grape, just behind France’s Burgundy and Champagne.
Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines
Oltrepo Pavese Grapes
There are four main grape varieties in Oltrepo Pavese and they are: Pinot Noir, Croatina, Barbera, Riesling. In addition, other popular options are: Pinot Grigio and Moscato.
Sparkling Wine in Oltrepo Pavese
Do they do sparkling? They do.
Their Pinot Noir vine clones started getting used in the 1800s and by the 1900s sparkling wine production took off.
Sparkling wine made in the south of Lombardy’s Pavia province Pinot Nero (Noir) is dominant in all wines made under this title, including either white or rosé.
The metodo classico is Italy’s version of the methode traditionelle, proudly used (and protected) by the winemakers of France’s Champagne.
Oltrepò Metodo Classico DOCG has a minimum of 70% Pinot Noir
Oltrepò Metodo Classico Cruasé has a minimum of 75% Pinot NoirLet’s Get to Tasting
Italian Wine Ambassador Susannah Gold shares Oltrepo Pavese wines at IEEM’s Simply Italian Great Wines Oct 24 in NYC
Testarossa Oltrepo Pavese DOCG Metodo Classico Pinot Nero 2016 La Versa
In the glass, a brilliant straw yellow. White and creamy mousse, with continuous perlage. The nose has crusty bread with a citrus finish. The mouth has a soft feel, fresh and lively, with a lingering red fruit aftertaste. Would pair well with white fish, salmon, mussels.
Oltrepo Pavese Pinot Grigio DOC 2021 – Vanzini
In the glass, copper tones. On the nose, floral notes of apple, pear. Soft, elegant mouthfeel, with hints of toast and cream. Would pair well with fish and creamy cheeses.
Sommossa Bonarda dell ‘ Oltrepo Pavese DOC 2021 – Castello De Luzzano
In the glass, Ruby red with purple tinges. On the nose, notes of blackberry and black currant. The mouth is dry and tannic with persistent black currant.
Tiamat, Pino Nero dell’Oltrepo Pavese DOC 2020 – Cordero San Giorgio
In the glass, luminous ruby red color. Red fruit aromas on the nose. Red fruit with a hint of spice on the mouth, soft mouthfeel. Would pair well with chicken and turkey.
Pernice Pinot Nero dell’Oltrepo Pavese DCO 2018 – Conte Vistarino
In the glass, ruby red with garnet specks. The nose has complex violet notes with roasted coffee and cocoa. The mouth is big and elegant. A full body of red fruit with a spicy finish. Could be deliciously paired with gamey and roasted meats, rabbit, mushrooms .
Noir, Pinot Nero, dell’Oltrepo Pavese DOC 2018 – Mazzolino
In the glass, deep bright ruby red with a garnet edge. On the nose, raspberry, and a subtle blend of earth and white pepper. The mouth gets roasted red berries and earthy accents. But the wine keeps opening up! Sweeter red cherry and silky richness that lingers. Could pair well with grilled salmon in a wine sauce
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Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Halloween Cocktails: Spooktacular Black Salt garnish for monster-inspired crafty cocktails
Just in time for your spooky get-togethers and Día de los Muertos celebrations Twang, a purveyor of Mexican-inspired food- and beverage-enhancing products, has released their brand new Twang-A-Rita Black Salt!
Perfectly curated for the season of shadows, it’s an enchanting black-colored salt that’ll cast a spell on your tastebuds. And as Dia De Los Muertos approaches, let our Black Salt pay tribute to the elegance of the holiday, garnishing your celebratory drinks and dishes with a touch as beautiful as marigolds on a moonlit altar.
Cheers to spirited sips and otherworldly adventures!
You can buy the Twang-A-Rita Black Salt here, each 4-ounce bag of Twang-A-Rita Black Salt is $4.00. Twang has shared the following fiendish cocktail recipe that is perfect for all you goblins and ghouls.
Monster Margarita Recipe
Serving: 1 cocktail
Ingredients
Twang-A-Rita Black Salt
2 ounces of tequila
1 ounce melon liqueur
1 ounce lime juice
½ ounce agave syrup
Honeydew melon
Blueberries
Preparation
- Rim your glass with Twang-A-Rita Black Salt
- Fill serving glass with ice
- In a cocktail shaker add tequila, melon liquor, lime juice and agave syrup. Shake for 10-15 seconds
- To garnish, scoop small balls out of honeydew melon
- Place a blueberry in the center of each melon ball to resemble an eyeball
- Skewer the melon eyeballs onto a cocktail stick and enjoy!
To learn more about Twang Beer Salts, visit twang.com. Stay up to date with Twang’s new releases by following along on Instagram and Facebook.
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1000 Stories Wines delivers Mendocino, Lodi Wine Country “Big Flavor” with Bourbon Barrel Aged Zinfandel
1000 Stories Wines delivers Mendocino, Lodi Wine Country “Big Flavor” with Bourbon Barrel Aged Zinfandel
At 1000 Stories Wines, they share that same bold roaming spirit, which is why each of their wines tell incredible stories of exploration and discovery.
In every bottle thy hope you’ll find journeys, encounters, people and places—stories that stoke the roaming spirit in all of us so that once your grass of wine is finished, you set out once again to create the next chapter in our stories.
Margaret Leonardi from 1000 Stories Wines
Today we’re talking with Margaret Leonardi from 1000 Stories Wines. The below conversation has been editing for length and clarity. For the full, unedited version, check out our FlavRReport YouTube channel.
Just to get to know you a little bit better, can you tell us more about what inspired you to get into the wine business?
Margaret Leonardi: I’m originally from an organic dairy farm in Northern California, so just the county north of here. We’re in Mendocino County. I’m from Humboldt County, so just the closest wine growing region from home. The wine industry is so much more glamorous and romantic than the dairy industry. I’ve been making wine since 2009. Now my whole life is the wine industry.
My husband is a winemaker too. We live in a vineyard. We’re in the middle of harvest right now. We’ve been harvesting for over a month now. We’ll harvest hopefully through Halloween.
How’s it going this year? Are the grapes looking good?
Margaret Leonardi: Pretty average yields. It’s a little later as a whole than normal harvest. Not noteworthy, but maybe a couple of weeks depending on the region, the variety. It’s tasting good. The chemistries are nice. Good acids. So far we’re happy but we’re only halfway done.
The brand is called 1,000 Stories. On your website it mentions each of your wines tell incredible stories of exploration, discovery. Where does the idea of stories come from?
Margaret Leonardi: There’s a lot of stories around how we came up with the name and how we got from point A to point B, but everyone has their own rendition, which is just ironic that it’s 1000 stories. Our consumer is adventurous, and likes to roam and wander and connect with people. So all those people, each adventure you go on, and each new connection you make, you have new stories, and you have new stories to share, and you can share our wines together.
You mentioned the word “explore”. Up in your area is Yellowstone National Park, and a thousand stories that you guys partnered with Yellowstone Forever.
Margaret Leonardi: That’s a new partnership for this year. The official non profit partner with Yellowstone, and their main focus is bison conservation. With our label, our mascot is a bison. The partnership promotes bison conservation, make sure their population is safe and healthy.
It’s a beautiful design. Tell me about how the bottle itself was created and how you decided what should be on that bottle?
Margaret Leonardi: We have three SKUs that are bourbon barrel aged. Our first is the Zinfandel, the OG of the portfolio, this came out first and then in the Bourbon Barrel Age side, we also have a Cabernet Sauvignon and a Red Blend.
Then we have an American Barrel Aged section that’s Pinot Noir and Chardonnay, so not Bourbon Barrel Aged, just American Oak. That would be used for normal winemaking, and then we have our newest corn sku, it’s a Sauvignon Blanc, and this is just stainless steel and some concrete aging.
The Bourbon barrel aged [popularity] has grown. We have customers who want more diversity, more variety. So we’ve expanded the set.
On the Zinfandel [label], we have our mascot the bison. Another noteworthy thing with this is on the Zin, because it was our first.
Each time we get bourbon barrels, we go through a 3rd party broker. So we’re not working directly with any distillers. We have a mix of the distilleries these bourbon barrels are shipping to us from, so they’re all different.
We’re filling finished Zinfandel in these barrels and then we taste each one.
Some can be really bourbon-y, really potent. A lot of fresh dill. Some can have less bourbon influence and it’s more smoky, toasty.
So we have to really craft each one. We’re tasting a bunch of lots and crafting the blend for the finished product.
That’s when we decided to put the batch number [on the bottle]. Because as a whole, the backbone of the wine tastes very similar, but there are some little minute differences. We wanted to convey that to the consumer with the batch number because you can tell [each bottle] tastes a little different.
Bourbon barrel has become very popular. How was that method chosen at your winery?
Margaret Leonardi: It was a practice from the original winemaker, the founding winemaker, Bob Blue, who just retired a couple of years ago.
We were innovating, thinking of new wine ideas, and this is a practice that he used 20 plus years ago. [Back then] French oak wine barrels were pretty pricey, like a luxury commodity to use. So he was looking at different alternatives to age his wines here at Fetzer.
He had this idea. Bourbon and whiskey barrels were cheaper.
We bought some bourbon barrels and tried it. We were like, we should bottle this, not blend this into a bigger portion. This should be its own bottle. That was in 2014, our first vintage.
I started with the company in 2015. I was here at the beginning, so I saw some of the evolution and then Bob has retired and he’s passed the torch to Sebastian and I.
Let’s talk a little bit about the different varietals. The process, the styles aromas, flavor notes.
Margaret Leonardi: The first original Zinfandel is our classic. I say classic because Zinfandel’s kind of an American grape variety, it’s very Americana. It goes with our whole spirit of the brand, and It’s what Mendocino County and Mendocino is known for.
We grow really great Zinfandel’s up here, it’s a nice and warm climate. We’ve also expanded, now we’re sourcing some of the fruit from Lodi as well, which is also a really great growing region for Zinfandel. They’re also known for their Zin.
It’s blended with some Petite Syrah. Just to give the color a little more enhancement. Some more tannin structure. We want the whole backbone of the blend to be bold. You’re supposed to match the bison. Big style, bold characteristics. We pick them when the fruit is really ripe. It’s pretty hot. Then we finish it in bourbon barrels and we can use a little bit of American oak, French oak in there too, just to give it some oak enhancement. Usually around 15 percent alcohol in the finished product.
The unique part of the Zinfandel itself is the blackberries. It’s really juicy, some cranberry and then the bourbon barrel aging process is just where you get some like dried herbs, oregano, thyme. Toffee characteristics from the toastiness of the bourbon barrel itself.
The point is to have a really strong wine. We want to have a really strong wine. We don’t want it to waft bourbon and we don’t want the bourbon to sit on top of the wine. We want them to be really integrated and just like a finish, not overwhelming or overpowering.
It’s very well balanced. Were there any challenges in finding the balance or was it pretty straightforward?
Margaret Leonardi: It’s not pretty straightforward. We wish. The barrels coming from the distillers can vary. They can be emptied the week before [and be very fresh]. They can be emptied a month [and be less fresh]. So how much has evaporated, how much has been absorbed into the wood. Those are unknown factors. So it’s a bunch of trial and error. So it’s fun, but it’s a lot of work. We want some consistency, but we want a little bit of difference.
You’ve mentioned Sebastian Donoso. Tell us about him. How the two of you balance roles.
Margaret Leonardi: He’s the winemaker for the Bourbon Barrel Aged Wines. Before we were both collaborating with Bob, it was more like a team effort. When Bob stepped down, we also had the new American Barrel Aged Pinot and Chard and the Sauvignon Blanc’s brand new.
Sebastian took the Bourbon Barrel Aged because he was working on those more, and then I took the other half. We work together.
Before we move on, I don’t want to forget the Sauvignon Blanc. Process, styles, aromas, the taste?
Margaret Leonardi: This just came out in April of this year so I’m really excited. I think it’s still working its way across the nation, but I’m really happy with this wine. I really like the way it came out and I got to make it from scratch. I made exactly what I wanted. It’s nice when you make something that you really like to drink too. The fruit that we source for this comes from the majority from the Arroyo Seco region, so down Monterey, central coast of California, which is just a really nice growing region, Bay Area influence. Warm days and then cool evenings. A little bit comes from just up here in Mendocino County. Then the rest is from Lodi.
A unique thing is it’s blended with 10% Viognier. The Viognier is an ironic blender for Sauvignon Blanc, but it’s like in the spirit of things bold, I have this Viognier that I really like. It’s really concentrated, ripened flavors. A lot of peach and nectarine flavors, so I thought it could be really interesting in a Sauvignon Blanc.
I fermented them separate and then blended this percentage in there and It’s really interesting because the Sauvignon Blanc has a little bit of grassy, grapefruit, citrus aromas,
The Viognier twist makes it almost a little floral, but you get those white peach, stone fruit flavors pop a little more because of that Viognier.
It’s all stainless steel, fermented and aged, so it has no oak contact. I do some concrete eggs. I think it enhances the texture and makes it a little more mineral-y.
Are you a foodie? Can you please suggest some really delicious dishes that pair with these bottles?
Margaret Leonardi: That is a nice thing about our portfolio expanding, because before we had the three reds. So it’s similar food pairings. Now that we’ve expanded, we can have almost a wine for any dish. The Zinfandel and all of the bourbon barrel aged wines go really great with barbecue or smoked meat, ribs, red meats. It’s a good “occasion wine”, right? If you’re going to a friend’s house for a barbecue or somewhere where you want to grab a bottle of wine, but you aren’t sure what – it’s a crowd pleaser, it’s a perfect conversation starter. Sporting events soccer games, Super Bowl, that kind of thing.
Then the Sauvignon Blanc pairs well with oysters, light sauce pastas, cream based pastas. It’s also great just appetizer wine. I think the Viognier is different. It is fun to start with it. So if you’re coming over and not sure what to open or if you’re having a dinner party, it’s like a great wine to kick off the night with.
You can explore it and then it transitions well with food, especially as it warms up a little.
Where we can find you follow and find that all this stuff both to buy as well as on social media
Margaret Leonardi: The brand as a whole is available through our website. They’re also available at any grocery stores around the whole country.
For our social media, our Instagram is 1000 Stories Wines. We have a Facebook, a YouTube, and TikTok.
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