Saturday, October 24, 2015
The 2015 Denver International Wine Festival happens next week!
The 11th edition will take place from Wednesday October 28 to Friday October 30, 2015…just in time for Hallowine!
Wine Country Network has vowed to eliminate conducting promotions with deal sites like Groupon, Travelzoo and Amazon.Com. Instead they offer generous promotional incentives to serious folks who join the Denver International Wine Festival Newsletter list: http://www.denverwinefest.com/newsletter.html
They also publish monthly incentives on the DIWF Facebook page:
DIWF Deal Blotter:
If you have been holding off and waiting for a deal, there are a couple of promotions that might entice you!
Pairsine Chefs Fine Food and Wine-October 29, 2015- Westword75
This event is like Iron Chefs meets really amazing wine. 11 top chefs will create 22 gourmet pairings. There will be more than 40 Gold Medal wines from the 2015 Denver International Wine Competition.
There is a new deal promotion with Westord.
Purchase 1 ticket for Pairsine: $100
Receive a General Admission Ticket For The Grand Tasting on 10/30- Value $75
So that’s two days at the Denver International Wine Festival for $100 bucks!
How to Order:
Click this link, which has the discount code pre-set.
Order the Two-day DIWF GA Package ($175 reg) for $100
Grand Tasting General Admission Ticket- Pay only $45
Enjoy 3 hours of wine tasting with limited food sampling.
Regular price: $75
Facebook special $30 discount
Visit the festival website for schedule, list of exhibitors and restaurants!
Saturday, October 3, 2015
The 5th Annual Boulder Burgundy Festival officially happens October 22-25, 2015 in Boulder, Colorado. But Brett Zimmerman, festival founder and Master Sommelier, welcomes two Burgundy heavyweights at a bucket-list level Burgundy wine dinner at Mercantile Dining and Provision (Union Square), Denver on Tuesday October 6th. This dinner is clearly the Denver first-taste of The Boulder Burgundy Festival.
Chef/Owner Alex Seidel has created a mouth-watering 5-course menu suitable for heads of state!
I am pinching myself with disbelief that I am one of the lucky 16 that will be enjoying this feast! Check out the menu below, which is being published for the first time on this blog. Check back next week for a review and photos of the dinner.
Wilson Daniels Presents
Domaine Leflaive and Olivier Bernstein Burgundy Wine Dinner
Thursday October 6, 2015
1701 Wynkoop Street, Suite 155, Denver, CO
6:30 pm Reception, 7:00 pm Start
Cuisine by Chef/Proprietor Alex Seidel
Presented by Jack Daniels of Wilson Daniels, Brett Zimmerman, Master Sommelier and owner of Boulder Wine Merchant, Brice de Morandiere, General Manager of Domaine Leflaive and Olivier Bernstein of Maison Olivier Bernstein
2002 Gosset Celebris
Burgundian Escargot & Clams
Celert Root, Preserved Meyer Lemon, Green Apple
2013 Domaine Leflaive Puligny-Montrachet 1er Cru "Le Clavoillon"
2013 Domaine Leflaive Meursault 1er Cru "Suos le Dos d'Åne"
Butter Poached Lobster
Coconut Panna Cotta, Roasted Beets, Toasted Almond, Pineapple
2013 Domaine Leflaive Puligny-Montrachet 1er Cru
2009 Domaine Leflaive Chevalier-Montrachet Grand Cru
Lightly Smoked Squab Breast
Anson Mills Grits, Duck Fat Roasted Turnip, Blueberry Mustard Seed Demi
2013 Olivier Bernstein Chambolle-Musigny 1er Cru "Les Lavrottes"
2013 Olivier Bernstein Gevrey-Chambertin 1er Cru "Les Cazetieres"
Grilled Creekstone Strip Loin
Bone Marrow Agnolotti, Confit Sweetbreads, Black Truffle Vinaigrette
2013 Olivier Bernstein Clos de Vougeot Grand Cru
2013 Olivier Bernstein Chambertin Grand Cru
Hudson Valley Foie Gras
Sheepskyr Sorbet, Preserved Mission Fig, Honey, Farro, & Amaranth Cereal
2007 Royal Tokaji Essencia
Fare: $400 ++
Sunday, December 7, 2014
Buy the Right Wine Every Time: The No-Fuss, No-Vintage Wine Guide
Author: Tom Stevenson
Publisher: Sterling Epicure
Publisher: Sterling Epicure
Rating: Exceptional! Must buy for winos!
Format: Soft (flex) cover,320 pages
US Price: $14.95
Format: Soft (flex) cover,320 pages
US Price: $14.95
Tom Stevenson is the quintessential wine book author with more than 30 years under his belt writing wine books. His latest book is a virtual cheat-sheet for wine novices looking to glide through any restaurants wine list. It helps you pick the most popular, reliable bottles based on varietal and price range. As a bonus you will benefit from the authors many useful wine tips. Grab this book and you will buy the right wine, every time!
Saturday, December 6, 2014
Richard Sandoval’s New Latin Flavors
Hot Dishes, Cool Drinks
Authors: By Richard Sandoval
Rating: Exceptional! Must buy for foodies!
Imprint: Stewart, Tabori & Chang
Format: Hardcover, 224 pages
Richard Sandoval is a member of a distinct group of chefs that will be recognized as making their mark on global cuisine during this century. Emeril Legasse is known as the king of Cajun and Creole Cuisine, José Andrés is the king of Spanish Cuisine, but Sandoval is the king of Contemporary Latin Cuisine.
Today Sandoval has over 30 restaurants worldwide. His most famous concept Zengo, fuses an original blend of Asian and Latin Cuisine, with locations in New York, Washington DC, Santa Monica, Denver and Dubai.
This new book is well designed and laid out with step by step tips and tricks that will help you create flavor packed meals at home. The Latin Pantry section provides the list of ingredients that lay the foundation for creating Contemporary Latin Cuisine.
This book is illustrated beautifully with mouth-watering food photography. There are many easy to follow recipes for Tapas, Ceviche’s, Seafood, Poultry, Meats
Vegetables and Desserts. Section #11, The Latin Bar, is chuck full with information for setting up your bar with basic ingredients and tools for mastering the art of mixology! Buy this book! It will help you step-up your flavor filled enjoyment of great food and cocktails!
Friday, June 20, 2014
|Judges taste food & wine at a Contrada|
We were honored with an invitation to be judges at A Tavola con Il Nobile in Montepulciano, Tuscany. Our “job” would be to taste foods created by chefs at eight different contradas (divisions) of Montepulciano with select Vino Nobile wines over two days. To top it off, we were thrilled to learn that this year’s main ingredient would be duck (locally called Nano), one of our favorites.
The trek from Denver to Rome via Detroit was smoother than one could imagine. Considering that Detroit was actually in bankruptcy, we were concerned about changing flights there. To our surprise, the Detroit airport was modern and loaded with restaurants, bars and shops. The flights took a combined 16 hours and when we arrived in Rome the next morning, a friendly man named Guido of Etruria Tours greeted us. After gathering up three other journalists who flew in from other US cities, we boarded Guido’s Mercedes van for Montepulciano. The ride took just a little more than two hours.
After resting a while at our hotel, we were all picked up by our generous host, Thomas Francioni, Marketing Manager of the Consorzio Vino Nobile di Montepulciano. Thomas is responsible for the worldwide marketing of Vino Nobile wine.
That evening we enjoyed an open-air tasting of Vino Nobile conducted in the town square “Piazza Grande”. About twenty local producers poured their wines. While the tasting was serious, the mood was fun and playful. Many of the pourers were obviously vintners with their wives and even teenage children pitching in to represent their family’s wines.
For the next two days we enjoyed visits to wine producers in the morning and the competing contradas in the afternoon to taste food and wine pairings. We tried four different duck dishes each day, made in a kaleidoscope of preparations and styles. On day two, we started feeling like judges for “Top Chef”™ Montepulciano! The Contrada Chefs were taking this competition very seriously. They were in it to win it. Duck represents part of the farming traditions on which Montepulciano's economy is historically based. One thing for certain, we determined early on that duck pairs exceptionally well with Vino Nobile di Montepulciano!
|Competition President with Winners|
|Wining Chef with Dish!|
Sixteen judges (5 American, 11 Italian) selected three winners. We were pleased that our favorite dish, 'La nana di Talosa' or Talosa Duck (roasted with crispy skin, duck liver, and garnished with zucchini flower) accompanied with Montepulciano Nobile wines from Poliziano, Le Bertille, Dei and Triacca wineries, won first place. A spectacular awards ceremony and celebration took place that afternoon in lavish Theatre Poliziano. Afterwards everyone was invited back to the Talosa Contrada for a celebratory dinner overlooking rolling Tuscan hills.
|Chefs making celebratory dinner at the Talosa Contrada|
I was happy to learn that the 2014 main ingredient will be Chianina Beef !
For more information visit the website of the Consorzio Vino Nobile di Montepulciano: