![Thanksgiving in Philly: perfect stuffing bread DOES exist – and it’s… [Find Recipe Inside]](https://philly.flavrreport.com/wp-content/uploads/2024/11/6D4A5499-1024x683.jpg)
McMinnville Wine Competition Celebrates 30 Years, Awards Coppola‘s Domain de Broglie takes Top Honors
The McMinnville Wine Classic Competition completed its 30th annual professional judging on Saturday January 7, 2023.
All eight out-of-state judges arrived unfettered and ready to help elevate the competition.
The wine competition has not missed an event including through the peak Covid years, and is a dedicated fundraiser for McMinnville’s St. James School.
Oregon Wine Country: Coppola‘s Domain de Broglie takes Top Honors at 30th annual McMinnville Wine Competition
It raises thousands of dollars for programs benefiting the school’s children. Organized by Rolland Toevs, Carl Giavanti and Jon Johnson and staffed by volunteers, the Mac Classic competition is one of the largest Oregon Only wine competitions in the state.
The competition draws professional judges from across the U.S.
This year’s panel represents the full spectrum of the wine industry, including future MW Samantha Cole Johnson of Janice Robinson.com, Sommeliers like Fred Swan and Ellen Landis, Buyer Jusden Aumand from Tri-Vin Imports, and Wine Writers such as Clive Pursehouse the U.S. Editor for Decanter Magazine, Eric Degerman of Great Northwest Wine, Deborah Parker-Wong the U.S. Editor Slow Wine Guide, James Melendez aka James the Wine Guy, and Michael Apstein of Wine Review Online and Terroir Sense.
Wines were showing well, with distribution of Double Gold and Gold awards was across the state.
Taking home top honors in 2023 was Domaine de Broglie, whose 2019 Dundee Hills Pinot Noir claimed Best of Show, Best Pinot Noir and Best Red Varietal, a first time ever for any winery in the state.
Cardwell Hill Cellars won Best Chardonnay again this year, a record fourth time, for their 2021 The Bard Chard, as well as Best White Varietal. Pike Road Winery won Best Dessert Wine for their Yamhill-Carlton AVA Route 47 Late Harvest white.
Rounding out the awards was Durant Vineyards who gained the top spot in the Best Sparkling Wine category for their 2019 Brut sparkling wine. All Double Gold and Gold Medals are listed at the bottom of this page:
For more details, visit https://www.mcminnvillewinecompetition.com/
YOU MIGHT ALSO LIKE
Drink like a Movie Star: Clarendelle, Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars
Drink like a Movie Star: Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars
Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of the Academy of Motion Picture Arts and Sciences, Academy Museum of Motion Pictures and Exclusive Wines Poured at the 97th Oscars Ceremony
Clarendelle and the family company Domaine Clarence Dillon announce the brand’s return as the official wine partner of the Academy of Motion Picture Arts and Sciences and the Academy Museum of Motion Pictures.
Wine for the Academy
The Academy Awards, renowned for their glamour and celebration of cinematic excellence, also feature a notable emphasis on fine wines during their events. A substantial amount of wine is served to accommodate the numerous attendees. For instance, during the 90th Academy Awards, over 2,400 bottles of wine were provided, equating to approximately 14,000 glasses.
Annually, the Academy hosts several official events where wine is prominently featured. The most notable of these is the Governors Ball, the official post-ceremony celebration, where distinguished wines and champagnes are served to winners, nominees, and guests. In addition to the main ceremony and the Governors Ball, there are various pre-show receptions and ancillary gatherings throughout the awards season, each offering curated wine selections to complement the festivities.
These events underscore the Academy’s commitment to providing a luxurious and celebratory atmosphere, with fine wines playing a central role in the experience.
For the third consecutive year, the prestigious family-owned wine company will exclusively pour exceptional red and white wines at the 97th Oscars® ceremony.
This partnership bridges the world of fine wine and film, elevating the Oscars experience for Hollywood’s biggest stars.
In addition to delighting guests at the Dolby® Theatre at Ovation Hollywood, Clarendelle and Domaine Clarence Dillon wines will be served at the iconic Governors Ball after the Oscars ceremony and the Official Oscars® Watch Party at the Academy Museum of Motion Pictures. This year, Governors Ball attendees can enjoy a glass of our elegant and contemporary wines while winners have their Oscar® statuettes engraved. The wines will also be perfectly complemented with a legendary gastronomic menu crafted by Wolfgang Puck Catering for an unforgettable evening.
“Before joining the family business, I began my career as a screenwriter, so to have the opportunity to partner with the Oscars for the third consecutive year is truly an honor,” said President and CEO of Domaine Clarence Dillon, Prince Robert of Luxembourg. “This collaboration is a natural extension of my family’s longstanding commitment and deep connection to film and the arts.”
Domaine Clarence Dillon will introduce two new wines for the star-studded events:
- La Clarté de Haut-Brion 2021: A sought-after white wine of rare delicacy with only 1,000 cases produced annually, La Clarté brings together the qualities of a fine white Bordeaux wine with fresh citrus and white flower aromas, followed by a crisp and refreshing finish of lemony brightness.
- Le Clarence de Haut-Brion 2015: Château Haut-Brion became the first Bordeaux vineyard to be named after its terroir, making the estate the first luxury brand in the world. The exquisite red Le Clarence de Haut-Brion 2015 is similar in style and elegance to its elder and encompasses all unique attributes of a fine wine with an attractive profile – smooth yet powerful, tasty and full-bodied, with notes of ripe fruit leaving an impression of freshness and volume, without heaviness.
Among the returning wine favorites are:
- Clarendelle Bordeaux White 2023: A refined and elegant wine, offering bright citrus notes of lemon and grapefruit, balanced by the smooth sweetness of pear and lychee.
- Clarendelle Bordeaux Red 2016: A wine with fruity aromas of red fruit and blackcurrant alongside floral overtones balanced by great tannic power and delicious velvety texture.
- Clarendelle Amberwine 2021: A complex, well-concentrated and modern sweet wine distinguished by its freshness and harmonious balance of floral fruit and acidity with a smooth finish.
Founded in 1935, Domaine Clarence Dillon is a family-owned group renowned for its prestigious Bordeaux estates, including Château Haut-Brion, Château La Mission Haut-Brion, and Château Quintus. Under the leadership of Prince Robert of Luxembourg, the company has earned a global reputation for excellence in winemaking, joining Primum Familiae Vini, an international association of some of the world’s finest wine producing families. Domaine Clarence Dillon has long been a supporter of the arts, with Prince Robert’s background and screenwriting playing an essential role in merging the worlds of wine and cinema by bringing Clarendelle and Domaine Clarence Dillon to the biggest night in Hollywood.
For more information, follow on Instagram @clarendelle @chateauhautbrion_ @chateaulamissionhautbrion @chateauquintus @leclarenceparis.
Philly Orders The White Lotus Season 3 with Patrick Schwarzenegger Sipping Ketel One Family Made Vodka and Tanqueray Gin
‘Sip into The White Lotus’ with Patrick Schwarzenegger for Season 3 with Ketel One Family Made Vodka and Tanqueray Gin
Ketel One Family Made Vodka, one of the bestselling and top trending vodkas (Drinks International, 2025), and Tanqueray Gin, the seven-time winner of the bartenders’ choice of gin (Drinks International, 2023), have long been at the forefront of cocktail culture, consistently shaping and elevating the craft with their unwavering dedication to quality and innovation.
The Cocktail Culture of The White Lotus: Sipping in Style
HBO’s The White Lotus isn’t just known for its biting satire and stunning backdrops—it’s also quietly shaped the world of cocktail culture. Set against the luxurious resorts of Hawaii and Sicily, the show’s characters are often seen clutching artfully crafted drinks, turning simple sips into statements about wealth, indulgence, and escapism. In Season 1, tropical classics like the Mai Tai and Pineapple Daiquiri make frequent appearances, aligning with the show’s Hawaiian setting and nodding to the tiki cocktail revival. These vibrant, rum-based drinks not only complement the scenery but also subtly underscore themes of paradise lost.
Season 2 shifts to Sicily, and with it comes a more European drinking aesthetic. Think Aperol Spritzes, Negronis, and chilled white wines, evoking la dolce vita while masking the tension simmering beneath the surface. The show’s cocktail choices aren’t just background props—they reflect character dynamics and mood. For example, Tanya’s over-the-top drink orders often mirror her chaotic, lavish lifestyle.
Since its debut, The White Lotus has inspired bartenders and fans alike to recreate its signature drinks, blending TV-inspired nostalgia with real-world cocktail trends. Whether it’s a Mai Tai or a Spritz, every glass tells a story.
In an exciting collaboration with Max and HBO, the two iconic brands invite fans of The White Lotus to experience the timeless elegance and charm that define both the series and their curated cocktail creations.
In anticipation of the series returning on February 16, on Max and HBO, Ketel One Vodka and Tanqueray Gin introduce, ‘Sip into The White Lotus,’ a dynamic, multifaceted collaboration which includes series-inspired cocktails, Thailand destination giveaway, immersive events and engaging content.
“Our partnership with Max and HBO’s hit series The White Lotus is a perfect blend of luxury and sophistication. The show’s exploration of timeless hospitality aligns perfectly with the craftsmanship behind Ketel One Vodka and Tanqueray Gin, both of which are synonymous with the highest standards of quality,” said Julie Yufe, Senior Vice President of Vodka, Gin and Rum at DIAGEO North America. “The show is a cultural phenomenon, creating its own universe of intrigue and vibrancy. As consumers increasingly value experiences, we’ve been intentional about crafting fan-centric moments where our brands can create memorable occasions with every sip.”
Inspired by the show’s luxurious destinations, the partnership with Max and HBO kicks off with an original short film starring actor and entrepreneur Patrick Schwarzenegger, who whisks viewers away to a dreamy Thai escape. As Patrick mixes The White Lotus Vesper Martini—crafted with Ketel One Vodka and Tanqueray Gin to embody the captivating elegance fans expect from the show—he invites viewers to immerse themselves in the world of The White Lotus, exploring its story, characters, and the lavish setting of the highly anticipated new season.
“Being part of the cast of The White Lotus has been an incredible journey, and I’m excited to partner with Ketel One Vodka and Tanqueray gin to bring fans closer to the unforgettable moments of season three,” said Schwarzenegger. “Just like these iconic spirits, The White Lotus is all about storytelling and savoring every experience. I can’t wait to watch the new season unfold while toasting The White Lotus Vesper Martini with friends and family.”
To toast to season three of HBO’s The White Lotus, Ketel One Vodka and Tanqueray Gin have crafted exclusive cocktails inspired by the season’s stunning Thailand setting: The White Lotus Vesper Martini and The White Lotus Punch.
The White Lotus Vesper Martini is an elegant twist on the traditional cocktail, featuring Ketel One Vodka and Tanqueray London Dry Gin as its smooth, classic base. It delivers a refined, refreshing tasting sip with a sophisticated balance of dry and fruity notes. A French white wine aperitif adds crispness, while lychee liqueur imparts a delicate floral sweetness. The White Lotus Punch strikes a perfect balance between tart and tropical, making it the ideal cocktail for any getaway. With a vibrant blend of Ketel One Vodka and Tanqueray London Dry Gin, it showcases tropical flavors of pineapple, mango, and lime. The gin lends a hint of herbal complexity, while the tropical fruits provide sweet, juicy depth.
The unique creations tap into a feeling of luxury familiar to a White Lotus guest while reimagining how fans can enjoy cocktails with a modern twist. Featured in The White Lotus limited-edition cocktail kits, these perfect accessories for viewing parties include everything needed to craft season three-inspired drinks at home. Fans 21+ can purchase the kits at https://www.cocktailcourier.com/pages/the-white-lotus-cocktails.
|
The White Lotus Punch ¾ oz. Ketel One Vodka ½ oz. Tanqueray London Dry Gin 1 oz. lime juice ¾ oz. mango syrup 2 oz. pineapple juice
Combine all ingredients into a highball glass filled with crushed ice and stir. Garnish with a pineapple wedge and serve. |
The White Lotus Vesper Martini ¾ oz. Ketel One Vodka ½ oz. Tanqueray London Dry Gin ¼ oz. French white wine aperitif 1 bar spoon or teaspoon lychee liqueur 1 bar spoon or teaspoon butterfly pea tea
Combine all ingredients into a cocktail shaker filled with ice. Shake and strain into a chilled martini glass and garnish with a lychee. |
Thanksgiving in Philly: perfect stuffing bread DOES exist – and it’s… [Find Recipe Inside]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
-
Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
-
Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
-
Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
-
Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
-
Adventure and Family: Perfect Father’s Day Gift ‘Near Death Lessons’ from Chris Jankulovski
Fathers Day is coming up and every family is searching for Dad’s perfect gift. Chris Jankulovski’s book Near Death Lessons offers story of family, adventure, motivation, and life lessons.
I had the opportunity to sit down with Chris Jankulovski (via zoom) to talk about his Father’s Day wishes, business success, family, health concerns, empowerment and more.
The conversation has been edited for length and clarity. Watch the full conversation on our Youtube channel.
Congratulations on your new book, Near Death Lessons.
Thank you. Been a journey to get it out there, but I am so honored and privileged to do this work.
It is an inspiring and a motivating book, and I would say equally important is not only is it inspiring and it’s motivating, but for somebody who wants to break-through, you actually give us the lessons that you use to accomplish it so we can follow those lessons as well.
What was the hardest part of writing the book for you?
Friends tell me, Chris, you gotta write a book, man. Seriously, you’ve got some wild stories. It almost killed me when the tumor bursted in my head. I couldn’t walk, couldn’t talk. I was in bed for three months.
I knew that the moment I could stand upright, I wanna write a book for my sons. I want them to know who their father was. Because yet again, I just confronted a serious adversity where 60% of people normally die on the operating table. I somehow survived it. I’m the lucky 40%, and I just had my operation one month before the birth of my second son, Billy. And I wanted my six year old and my new son to know who their father was.
I’ll give you a timeline. We’ll plot it all, and then we’re gonna give it to a ghost writer who’s gonna somehow be able to direct our story. Then we’ll put the muscles in it, and then we’ll build it all up.
And that’s the journey I went on until I gave it to an editor who completely shut it down and it took me about a a year to correct everything. No kidding.
Okay. So how long from the moment you started with your writer through the editing process, what was the timeline from inception to on the shelf?
Oh wow. So the first year after my brain operation, I’m still writing this book. A year later, I’m in the pool, rehabilitating [with the book notes] still in front of me.
I’ve got this diagnosis of doctors telling me, Chris, you gotta have these cancers removed asap. They’ve taken off. I don’t know if your kidney is gonna survive removing six cancers. You might be on dialysis. Doom and gloom.
I’ve just gone on a journey of learning how to walk and talk for eight months. I’ve got so many defects going on.
My tongue didn’t half work. I couldn’t even talk. It was affecting my speech. So I’m there in this scenario and at the height of my worst moment in life, I’ve got this outlook. That’s a disaster.
I’m trying to run in the pool because I’m learning how to walk properly and I’m about to confront this adversity again.
I’m thinking: Why am I buying a future that no one knows? This is all just estimates, predictions, guesswork. I don’t have to accept this. What if I dare hope that the best is yet to come? Why don’t I look forward to the life ahead of me? That it’s the best?
And that was the most pivotal moment in my life because, I went from a $4 million house to a $16 million house.
Eight months later, I go off to double my business from 8 million to 16 million. I go off to do all these things, and now I’m in America taking it to another level.
I was in the hospital room, that’s year one by the way. I bargained for my life because things were not looking good, that’s when I decided to take my story public.
And since the moment I’ve taken the story public. I wrote the book initially because I didn’t want to give any advice to my sons because I didn’t want them to hate me from the grave. I didn’t wanna just share my story. I wanted to share the lessons.
I wanted to share the things that have transformed my life. So I hired a resilience consultant, and I said to her, can you please read my book? Put a spotlight on how I respond to adversities compared to a more common response because I just keep bouncing back stronger.
She read my book five times. We ended up having 26 zoom sessions, and then from that we unearthed 11 distinctions. We gave those to instructional designers which then they came back to me with the five life lessons that I shared in the book.
That’s a heck of a journey. Tell us about some of the diagnoses you’ve had all the way back from your teenage years.
So at the age of 19, we went to a specialist clinic to understand what was causing tumors in my eyes. The doctor was puzzled. There was this new genetic testing going on. So I had the genetic test done. I [was diagnosed] with Von hippel-lindau syndrome. A hereditary condition, means maybe your mom and dad have got it. I go, no one’s got it, okay?
The average life expectancy is 30 years, so you’re probably gonna have a short life and you’ve probably got cancers now.
I was like, what? I’m gonna be dead by 30. What do you mean? That was my brutal wake up call and I went to my car and I cried.
I couldn’t relate to anyone with this problem. I told my parents, I told my friends, I couldn’t connect with anyone about this. I just decided to ignore it. I thought if I pretended deep down I never got this, perhaps it would disappear.
So that’s what I did. I ignored it from the ages of 19 to 32 when my first brain tumor finally caught up. And when it did, it almost killed me. It was so big – five centimeters. I had to contour my body to go to the toilet and had these weird electric shocks running down my spine.
When I got the operation, I transformed. I looked at the sky and I said, God, kill me. I’ve had enough of living this victim life. I’ve had enough of being disempowered, always reacting to my circumstances.
I choose to focus on life. I choose whatever happens. I’m gonna choose to make the most of whatever life I have, but I’m not living like that anymore. So that was a pivotal moment.
I’m now 50, so I’ve had a good run for the last six years. At age seven, my appendix burst, almost killing me. Two weeks in hospital. At the age of 21, I almost drowned.
But one of the first times I crossed over, out of body kind of experience and a different time dimension was a few years later, 25, when I woke up [during] an eye surgery, I felt the needles sliding on my eye, like on an egg, and they’re poking in.
I woke up and flatlined. I was looking down at myself. I could see the machine flat-lining until everything went white. And then I felt like I was in a different time dimension. I just felt ‘Whoa. Where am I? Let’s go. Hey, I’m not going anywhere. It’s my sister’s wedding soon. And then I snapped back into life again with the nurses all about to zap me.
So that was at 25 and then at 32 is the brain tumor. And then two months later was the removal of my right kidney because it was occupied by cancers. Some as large as four and a half, five centimeters. Which is way too dangerous. They’re all very aggressive..
The reason why I called that a near death experience as well is because I survived my cancer battle and it didn’t spread. It killed my dad, it didn’t kill me. And then two years later, I had to remove four large cancers from a remaining left kidney.
A decade later, another six cancerous kidneys. Before that one was the second brain operation to remove two tumors in my head, and that was the most serious.
Let’s talk about a deliberate life. You mentioned it in your book, what does a deliberate life mean to you and what are the main steps? How do we get there?
I have nearly died, came back to life, and every time that happens, it’s like a reset button in my heart.
Everything’s up for grab: my values, my behaviors, my patterns. Because I’m back again. You go through many of these experiences.
Everything you’ve been holding true gets re-evaluated, and therefore, all of it – fears, insecurities, all gets washed away. And what remains is what’s most important and true. For me, every time I go through these experiences, I get an onion layer experience. I get more to the core of who I am and who we are.
All of us, including me, are remarkably powerful. I can’t believe the more I get to me and the core of my authentic me, the more energy, the more light, the more vibrancy, the more drive, the more of everything is there.
I’ve always been spending money looking for advice and solutions outside myself. Deep down, the biggest lessons I’ve learned in my life was when I meditated in silence for three weeks in India. Silence. Every time I nearly died, I’d go into this black void. Vibrancy, energy, and I don’t understand why I’m still consciously pressing, but then when I return, now I know I’m gonna say something really taboo, but life and death coexist in my mind because when I close my eyes and I’m in this black void, if I can meditate to a point where I’m outside of my sense of skin, brain patterns, feelings, and just be presently alert of my awareness.
Man, that’s the same space I go to when I’m in a different time dimension. Hence why I believe that life and death coexist and that fuels me. That just fuels me even more because our mortality is what should fuel all of us. Why? Who are we to take our time for granted here?
This drop of time that we have here, how selfish of us to be caught up in our own doubts and fears and insecurities. We are so much more than that.
There is just this magic and energy in us that wants to drive. Follow that drive, follow that energy. Don’t restrict it. It communicates in feelings and glimpses of vision.
I live a deliberate life because of these adversities, and I keep coming back to life. I wanna optimize. If I’ve got anxiety. If I was to listen to Steve Jobs, live as if it’s your last day of life. I get anxiety. I can’t be strategic, I can’t plan. I’m always challenged every year with my scans.
So the way I play this game is every year when I get a MRI scan for my brain and spine and kidneys and all this stuff. When I get the results of those scans towards the end of the year, I see them as a certificate to go live life to the fullest. So I get this scan results. I go, yes, I’ve got a free run. Then that following year, I’m bolting. I’m a hundred percent, I’ve got one more year to live. I see every year as if it’s another year to live.
What I’ve realized over 30 years of doing this is, I can’t live deliberately, so I can’t live my life to the fullest every year unless I’m living deliberately and I can’t live deliberately unless I have clarity with what I wanna do, because otherwise I’m spending time on all these things that aren’t important.
I linked my goal to an image and I put it on a board because visually I know that the only way my subconscious relates to this is by image and feeling. Now, I know people call it vision boards, but they’ve got it all wrong. You gotta really link an image to a goal. That image needs to excite you. That simple solution allowed me to focus my energy throughout the whole year towards these things.
You offer a ‘free gift’ in your book. Can you give us a sneak peek of what it is?
Since I’m talking about life so much and living life to the fullest I wanted to show people the 10 things that were often affecting me and stopping me from living a life to the fullest.
What does success mean to you? It’s different for everyone and so is living life to the fullest. But, for people who are driven, success-oriented, ambitious people, they would relate mostly to this because that’s who I am.
I wanna spend more time with my family. I wanna smell the roses. I wanna see how far I can go and I wanna see the kind of impact I can make because I don’t wanna just pass and it never even be known that I even existed.
So living life to the fullest means you are embracing your true power. You are embracing and optimizing your most important resource, your time. You are embracing the fact that you’ve got an ability to create.
So if we can do these simple things, we can achieve our dreams. That’s as simple as that. If we’ve got the right mindset, if we stop responding to life as if we have got no control, if we are always victims of it, I’ve been thrown these incredible blows from the universe.
So many battles outside of my control. I refuse to not take responsibility. I actually take responsibility. Look, the tumors happen genetically, but I take responsibility. It’s a game. Okay? It’s just a game. It’s a game of self-empowerment.
Chris Jankulovski’s book, Near Death Lessons on sale at Amazon now.
If we want more from you, where do we find you? What’s your website? Where do we find you on social media?
I’m building ChrisJankulovski.com and then you’ll be able to access other things.
What does the future look like for you? What are you gonna be up to next?
I’m developing my personal brand and what that represents to the world. What that represents to the American people. What I strive to do in terms of impacting..
I’ll be working very heavily on my business, but I’ll also be putting myself out there to meet people, to talk to people and more media of course.
When I said I’m gonna inspire millions, this is the deal. And that deal isn’t just writing a book. That deal is to connect with people. One-on-one or in groups or to speak, and not because I’m looking to become a speaker, but because I’m looking to deliver this incredible energy, this incredible passion, this incredible lessons and distinctions with no bullshit on what gets results and how what you gotta do to optimize your most important time here on Earth.
Chris, I wish you huge success with the book Near Death Lessons. I think there’s so many lessons about either launching a new life or breaking through. It’s a great New Year’s. Gift and a great Father’s Day gift.
Thank you mate.
-
Love a Quality Martini? Whiskey Old Fashioned? Knox & Dobson RTD Superiors Cocktails are your answer
Love a Quality Martini? Whiskey Old Fashioned? Knox & Dobson Introduces Superior Ready-To-Drink Bottled Cocktails
Knox & Dobson toasts to their new collection of premium ready-to-drink bottled cocktails that are expertly designed to be shared with friends, so simply…
Open, Pour, and Enjoy!
Advertisement
Knox & Dobson’s new bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development.
Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters.
Related:
Love their flavor? Vote Cuba Libre for Philly’s Best Mojito
From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.
“Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “
says Levy.
“Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.”
Levy’s upbringing in Skokie, Illinois, at Knox Avenue and Dobson Street is where Levy spent most of his adolescence in the ‘60s and 70’s hanging out “on the corner” with neighborhood kids who remain lifelong friends.
Knox & Dobson is as much an elevated on-the-go craft beverage experience as it is a distillation of hometown pride and a love of bringing people together.
Related:
Wanna Fall in Love With a New Bourbon? Here are 6 Reasons to Taste Ben Holladay Missouri Straight Bourbon Whiskey
Each Knox & Dobson bottled cocktail is 200 milliliters and features two servings. Whether you are a classic Martini drinker (34% ABV), this is a take on the classic combining gin with dry vermouth to create a flavor profile of an aromatic gin martini that is slightly earthy and refreshing to drink. Lloyd Jones recommends serving this cocktail up or over ice, garnished with olives.
Old Fashioned aficionados (38% ABV) can savor this cocktail which consists of straight aged bourbon, natural cane sugar, orange oil and Angostura Bitters with tastes of aged bourbon with bright citrus flavors, bitters, raw cinnamon, clove, and American oak.
The Improved Whiskey Cocktail (35.42% ABV) – made with straight aged rye whiskey, Maraska Maraschino Liqueur and Angostura bitters – has a spiced flavor profile combined with American oak, citrus, along with bright and deep cherry notes.
This is a whiskey cocktail that is meant to be sipped and savored.
Finally, the Rye Manhattan (36% ABV) is made with straight aged rye whiskey, sweet vermouth, and Angostura bitters. The tantalizing pairing of the aged whiskey combined with the aromatic Italian-style vermouth creates a spice, citrus and charred oakwood profile that will have anyone asking for another round.
Who’s ready for happy hour? And, if your go-to cocktail isn’t on the menu just yet, don’t worry. The Knox & Dobson bar cart will be rolling this Summer with more cocktails on the way and no shortage of inspiration.
Knox & Dobson’s new collection of superior bottled cocktails are best served chilled or over ice and each cocktail features two servings, perfect for sharing, so simply chill, Open, Pour, and Enjoy!
Knox & Dobson is available for delivery anywhere Nationwide, so visit www.KnoxandDobson to order your new favorite bottled cocktails today. Knox & Dobson is now available at 15 Total Wine & More California stores – Brea, Daly City, Long Beach, Northridge, Pasadena, Rancho Cucamonga, Redondo Beach, Roseville, San Diego, San Jose, San Mateo, San Ramon, Temecula, Thousand Oaks, Tustin and soon to be in all 28 Total Wine & More California stores; Bristol Farms South Pasadena and soon to be in all 14 Bristol Farms California stores; Bar Keeper Los Angeles; Cypress Liquor Los Angeles; Everson Royce Bar Pasadena; Gerlach’s Pasadena; Highland Park Wine; K&L Wine Merchants in Los Angeles and San Francisco; and The Ace Hotel in Downtown Los Angeles. To see the full list of locations, please visit Knox & Dobson’s Find a Stockist.
-
From A Wine Lover’s Bucket List: Eve Bushman spends a week touring and tasting in Chateauneuf du Pape
From A Wine Lover’s Bucket List: Eve Bushman spends a week touring and tasting in Chateauneuf du Pape
What’s on your Bucket List?
While a normal person wants to check off going to Mars, driving a racecar or meeting a president, wine writers have lists that almost always include visiting wineries in far off places. Having Shiraz in Australia, Tempranillo in Spain, Chianti Classico in Italy and Malbec in Argentina are on our lists, but top of the list for me has always been France. I had two days in Bordeaux years ago and a week in the Garda DOC in Italy that just wet my whistle for more, so when a small group of wine writers was being put together, to visit Chateauneuf du Pape for arguably the best Rhone wines in the world, I poised my pencil over my list and made a huge mark – YES, please, take me!
Quick travel tips: Bottles are priced much less at the source, even with shipping costs; we saved in buying a case to have sent home. If you can’t get winery appointments, or don’t have the time, we found several tasting rooms in town – as well as several places for meals. None of us in our party spoke fluent French, and though it would have helped, we were fine communicating in English. You can drive your own car, on the right side of the street, but there are many roundabouts, toll roads and narrow roadways.
Eddie Bushman at Pegau
Domaine Pegau
Our first day in France began with a sunrise at our friend’s Villa in Monoblet. From there we traveled 90 minutes for a tour and tasting at Chateau (wines labeled from the Cote du Rhone area) and Domaine (Chateauneuf du Pape area in Rhone) from Pegau. We have a few Domaine Pegau wines in our cellar and really looked forward to visiting the real deal.
From our host we learned that there are five towns in Chateauneuf du Pape that produced 95% red and 5% white wine grapes. They use 13 grape varieties and any given bottle only has to use one grape. Pegau – properly pronounced as “Pay-Go” – uses all 13, including blending white with red grapes. For their Cote du Rhone property Pegau makes 44% red wine and one Rose wine.
We learned that they are an old school winery, as far as winemaking techniques. When finished wine is ordered only then is a bottling truck ordered and labels created. (There are different laws for different labeling around the world, so that is the reason they have to wait to print the labels.)
Only old oak is used for aging and some barrels are 90 years old. Stainless steel tanks are only used for their white wines; some high-end whites also spend time in wood barrels and concrete eggs. They do not de-stem any of the wines, which for me meant that the terroir would show earthiness and tannins.
Now, onto the tasting!
We sampled two Chateau Pegau Vallee du Rhone and two Domaine Pegau Chateauneuf du Pape, a white and red in each category, aged between 2019 and 2021. My personal preference on these leaned more toward the Chateauneuf du Pape wines and of particular note was the 2019 Cuvee Reservee that used all 13 Rhone grapes and 80% of that was Grenache. These wines were priced between 10 and 45 euros – which is pretty close to the same in American dollars.
Instagram: @Domaine_Du_Pegau
Website: https://pegau.com/
Roger Sabon Wine glass
Domaine Roger Sabon
Next up we visited Chateauneuf du Pape’s (CDP’s) Domaine Roger Sabon for a tasting.
Our host explained that this past summer they experienced drier weather producing smaller berries over 18 hectares. Sabon, like Pegau, has both a Domaine for the CDP wine area and a Cotes du Rhone label. Five percent of their appellations are producing white wines. They blend before aging, have four different soil types and also have a distillery. All of their wines are at least 70% Grenache and are aged in large barrels.
For the tasting they offered us new and older wines, including wines from the Lirac appellation – not in Chateauneuf du Pape – with amazing aromatics and flavors.
My favorites were a 2020 Chateauneuf du Pape Reserve that had just been bottled in March and contained 80% Grenache and the remaining 20% was made of Syrah and Mourvedre – the classic GSM blend. I noted delicate fruit aromas and subtle fruit flavors – red to blue fruits – as well as a pepperiness.
My second favorite was the Prestige label, a 2020 Chateauneuf du Pape that was all black fruit, cracked pepper and earth that had a nice sweet spot. That blend was also a GSM.
My ultimate favorite of the day was the final wine we tasted: the 2012 Prestige that had huge aromatics with earth, mint, dark fruit and an extra long finish. It was a real treat to be treated to an older vintage as it showed how well these wines did after a decade of aging.
Instagram: @Roger.Sabon
Website: http://www.domainerogersabon.com/en/
Domaine de la Mordoree
The next day we went to Domaine de la Mordoree for an extensive vineyard tour – with the most amazing rocky and sandy soil that walking on it was difficult. The idea of the roots below, struggling for water that made them strong, left a huge impression on me. I had never seen this kind of large rocky terrain in a vineyard before. And the sandy sections were so pure and soft, it was quite a difference. The vines are between 40 and 60 years old.
Farming in the Domaine was certified organic in 2013 and is now also biodynamic. There are 30 workers brought in for nighttime harvests every year. The father and head of the household had died, and the mother and daughter “continue in a masculine world” according to our guide.
After the tour we had a tasting of their new white, rose and red wines. My first favorite was the 2019 La Dame Rousse – Lirac, also known as “The Red Lady” on their website, which was 50% Grenache and 50% Syrah. Very dark berries, forest floor, tannin, dry and spicy and with a price tag of only 14.50 Euros. My second favorite was their 2020 La Reine de bois Chateauneuf du Pape that was rich, velvety, smooth and balanced. Top notch indeed and 56 Euros.
Instagram: @Domaine_Mordoree
Website: https://www.domaine-mordoree.com/?lang=en
Domaine Andre Brunel and le Clos du Caillou
Our next day in Chateauneuf du Pape was spent at Domaine Andre Brunel and le Clos du Caillou! At Andre Brunel we learned that the namesake had passed away in February and his son Fabrice, Andre’s longtime apprentice, then took over as winemaker. Some of the Grenache vineyards are 135 years old. One other interesting fact is that in a recent blind tasting of a 1959 Andre Brunel vintage the wine was thought to have been a Burgundy instead of a Rhone!
We tasted in the winery, during a day of noisy pressing, but it didn’t keep us from enjoying several wines. Along with their Chateauneuf du Pape label we also sampled blends from their Cotes du Rhone Villages. My favorite was a 2020 Chateauneuf du Pape Les Cailloux that was a 60% Grenache blend with Syrah, Mourvedre and Cinsault. The wine had been aged in a Burgundy barrel.
Onto le Clos du Caillou where some of their wines are grown within the CDP boundaries and some are outside of it in Cotes du Rhone territory. The Cailloux area, mentioned above in a wine from Andre Brunel, is just outside of CDP but has the same soil and terroir. Some of their vineyards have sandy soils and some are pebbly.
Their Grand Reserve wine is their most famous and comes from pure sandy soils, which for the winery means:
“elegance, fine tannins and aging potential.”
le Clos du Caillou bottless and quartz
Their new winery, Domaine de Panisse, began in 2020 and the wines have all sold out. In 2007 they went organic and were certified as so in 2010. They are also biodynamic but are not yet certified for that distinction. Grenache is their number one produced grape, followed by Syrah, Mourvedre and other Rhônes. They only work with used barrels.
We tasted seven wines and the most memorable one for me was the Les Quartz Rouge – Chateauneuf du Pape 2020 for its fresh red fruit, richness and smooth balance. The grapes used – 80% Grenache and 20% Syrah – came from the vineyard that just happened to be just outside of the Chateauneuf du Pape region. Our host said the wine had a 20-year aging potential. The wine was priced at 55 Euros.
Instagram: @Domaine_AndreBrunel @ClosDuCaillou
Websites: https://domaine-andre-brunel.fr/
https://www.closducaillou.com/
La Barroche winery
Domaine la Barroche and Château Mont Redon PLUS The Terroir and Castles
Next up we visited Domaine la Barroche where the sandy soil with quartz stones took over the vineyards. The same 12 people do the harvest every year; and the group also sorts the grapes in buckets by hand for the 2,000 cases of wine they produce a year. During the de-stemming process they discard any too-dry berries. Then, later, the winemaking process is “like slow cooking at low temperatures” according to our host.
We tasted wines from their Liberty (stones), Julien Barrot (signature) and Fiancée labels. Every wine I tasted I noted as distinguished: the 2020, 2019 and 2016 Julien Barrot Chateauneuf du Pape, 2020 Liberty blend and the 2020 Fiancée Chateauneuf du Pape.
Chateau Mont- Redon
Before our tasting at Mont-Redon I took a few moments to look over their colorful brochure and large maps.
I read,
“The secret of our skill is hidden in the poor soils in which the vines grow.
Originally the Alps, Chateauneuf du Pape, round puddings stones are what make our wines special.
Our Lirac and Cotes du Rhone are at their best on the plains, also stony, neighboring those of Chateauneuf du Pape.”
Château Mont Redon will be celebrating their 100-year anniversary next year, with the same family at the helm since 1923!
We tasted a 2021 Roussanne Viognier Reserve Cotes du Rhone, 2020 Oratoire St. Domaine Martin Rhone Valley, 2020 Lirac GSM, 2018 Reserve Gigondas and a 2020 Chateauneuf du Pape. Learned that they don’t export their wines until they are at least five years old – as the U.S. consumer is not known for aging their wines – and we should be buying the 2019s now.
Terroir tour Day Courtesy A 2 Pas des Vignes Hebergements and Spa
Next up was a fabulous tour of the different rocks – including beautiful quartz – and different soils all throughout the Cote Du Rhone and Chateauneuf du Pape with Nicolas of “A 2 Pas des Vignes Hebergements and Spa”! (He and his wife Emilie own four homes to rent, and a spa on the premises.) Castles – all minutes away – include the Pope’s Palace, Chateau de Vaudieu, Chateau La Nerthe and Hostellerie du Château that also has a lovely restaurant. I highly recommend a stay at 2 Pas as the pricing is more than reasonable as well as being in the center of Chateauneuf du Pape. Nicolas offered us the tour, though he is not a tour guide, but I also suggest a tour so that you can get more of a sense of the terroir and history.
Nicolas from A 2 Pas des Vignes Hebergements and Spa
Instagram: @DomaineLaBarroche @ChateauMontRedon
Websites: https://www.domainelabarroche.com/
https://www.chateaumontredon.com/
Instagram: @a2pasdesvignes
Website: https://sites.google.com/view/a2pasdesvignes
Domaine du Grand Tinel bottle shot
Domaine du Grand Tinel, Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe
My final installment from my time in Chateauneuf du Pape is a visit and tour at Domaine du Grand Tinel that’s been making wine for 7 generations! (My husband Eddie covered me for another day – see his coverage from Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe below.)
Lucien Jeune, born in 1904, is known for two things, first he passed a law forbidding UFOs from landing in the vineyards – making the area more appealing to inquisitive tourists – and he was also mayor for 25 years. Grand Tinel began in 1972, combining estates owned by Lucien Jeune and Georges Establet, when their children married in 1968.
Domaine du Grand Tinel wine glass
To this day harvest is all done by hand, the have two wineries from two different terroirs: Domaine du Grand Tinel and Domaine de Saint Paul. They don’t make all of the white Rhone varieties, and they focus on the three major reds: Grenache, Syrah and Mourvedre. Some of their vines are over 100 years old. They only use new oak barrels for the whites and used for the reds. Wine is sold through Negotiants, mostly to the private sector of French buyers. Bottling and labeling is done in house.
These were my favorites from the tasting: The 2020 Chateauneuf du Pape Blanc, the 2020 Cuvee Cotes du Rhone (Roussanne based), Domaine Saint Paul 2019 Chateauneuf du Pape (Grenache and Syrah based, 70 year old vines), 2018 L’insolite (100% Syrah) and 2006 Chateauneuf du Pape Cuvee Heres (100% Grenache).
Eddie and friends (I was back at the Villa with a cold) visited Domaine Saint Prefert Et Domaine Isabel Ferrando and Vieux Telegraphe…these are his memories of the day:
Eddie’s Telegraph
My day began at Domaine Saint Prefert and with an introduction and discussion with owner Isabel Fernando, and a tasting of the latest vintages. The 2021 Blanc Famille Isabel Fernando Chateauneuf du Pape was a great sample of their wines. The 2020 Colombis from Chateauneuf du Pape was outstanding as well.
Saint Prefert Isabel Ferrando
The afternoon brought us to Domaine du Vieux Telegraphe. Vieux Telegraphe has been a family run winery since 1891. The sixth generation of the Brunier family is continuing the tradition of making excellent wines. Daniel Brunier gave us a wonderful tour and explanation of their winemaking style. The tour included a walk through their newly constructed caves for wine aging and storage.
The tasting began with Clos Roquete, a very approachable wine made from 33% Roussanne, 33% Clairette, and 34% Grenache Blanc. This wine was so good, we bought a bottle for dinner that night. The 2020 Blanc was outstanding as well. We tasted the entire flight ending with the 2019 Rouge Chateauneuf du Pape made from 65% Grenache Noir, 15% Mourvedre, 15% Syrah, with Cinsault, Clairette and others at 5%. As a special treat, Daniel opened their 2010 rouge Vieux Telegraphe Chateauneuf du Pape. This wine was truly a standout in all the wines tasted on the trip so far. The wine had aged well and still had the ability go age a couple of dozen more years. Many Vieux Telegraphe wines were included in the case we had shipped home.
Instagrams: @DomaineDuGrandTinel @isabelferrando_stprefert @VieuxTelegraphe
Websites: https://www.domainegrandtinel.fr/en/#historique
https://www.vieux-telegraphe.fr/
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
