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Mw news august 2011 july 21, 2011 draft pdf version
 

Mw news august 2011 july 21, 2011 draft pdf version

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MWG NEWS Draft August 2011

MWG NEWS Draft August 2011

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    Mw news august 2011 july 21, 2011 draft pdf version Mw news august 2011 july 21, 2011 draft pdf version Document Transcript

    • August 2011 Hahn Family Wines Appoints The Mark Wine Group June 28, 2011 – Napa, CA: Hahn Family Wines, a leading winery based in Monterey County’s Santa Lucia Highlands, has announced the appoint- ment of The Mark Wine Group for On-Premise National Accounts rep- resentation. The Mark Wine Group will represent the winery’s multiple brands working with Lisa de Bruin, National Accounts Manager for Hahn Family Wines. With the combination of The Mark Wine Group and the winery’s existing sales structure, Hahn is bolstering its long-term commitment to the National Accounts channel. Hahn Winery in Santa Lucia Highlands “Historically, The Mark Wine Group has worked with top-quality family- owned wineries,” said Bill Leigon, President of Hahn Family Wines. “While we are extremely happy with our sales team, we have partnered with The Mark Wine Group to gain even further exposure as we believe very strongly in our future in National Accounts.” Hahn Family Wines is owned and operated by the Nicolaus Hahn Family. Nicolaus “Nicky” Hahn is a Swiss businessman, adventurer and philan- thropist whose venturesome spirit led him to Monterey in the mid 1970s. While living in England, the Hahns discovered a love for California wines. A two-year search for an ideal location to make wine ended in Monterey County with its breathtaking beauty and ideal growing condi- tions. Along with his wife Gaby, he purchased Smith & Hook Winery in 1980. In 1988, realizing the potential of the region, Nicky Hahn suggested cre- ating a new wine appellation. It was his pioneering effort that led to the creation in 1991 of the Santa Lucia Highlands AVA. Also in 1991, Nicky created the Hahn Estates brand, now known as Hahn Winery, to show- case supple, accessible and attractively priced wines from the family’s Monterey County vineyards. In German, “Hahn” means “Rooster” andThe new Hahn packaging with an artistic rooster(Hahn means Rooster in German) Both the for this reason a rooster embellishes the Hahn Winery label, honoring theHahn and Gmur names originate from Switzer- Hahn Family European heritage.land.
    • The Wine Trail BY MARK GMUR, C.W.E Rave Review Each month we feature one wine that received a score of 90+ or Best Every month I would like to share my Buy designation. perspective on wine, from the road, or The Wine Trail. This month there is no secret that the weather has been very unusual in 2011. Tsunami’s, tornadoes, floods, draughts; the news headlines from coast to coast say it all. From the disaster in Joplin, MO, the floods from Nebraska to Mississippi, all along the Mississippi River and Delta region to the wildfires in Arizona, New Mexi- This June, James Suckling of Wineco and Texas; the weather has been extreme and erratic. Here at home in Austin, Enthusiast awarded three Liviowe’ve seen four months of 90 degree and higher temperatures. In fact by July 7th, Felluga wines 91 points and describedwe had already recorded 33 days of 100 degrees or hotter. them as “Outstanding Italian Whites for Summer”. The Pinot Grigio,To make matters worse, we’ve had less than an inch of rain so far this year. It’s seri- Sauvignon, and Friulano are all vintageous drought conditions with no relief in sight. And this really hit home this past 2009 whites with terrific character.week; I even received a citation for watering my lawn on the wrong day. And Austinskies were dull this past holiday weekend. All fireworks and firework displays were In particular, the Pinotbanned this year because of the danger of accidental fires. Grigio has mineral, flint, and ash character,Of course during the recent Aspen Food & Wine Festival, I witnessed a very differ- showing “lots of citrusent phenomenon. Record setting winter snow melt had the rivers raging and signs fruit.” Suckling con-everywhere warned people to “Look, Listen and Watch” for signs of impending cludes his descriptionfloods. aptly, noting the “full body, bright acidity andThis crazy weather is also challenging our growers. It’s no surprise that erratic and a long intensive finish.”dramatic weather gives serious headaches to grape growers, vineyard managers andof course, winery owners. They are seeing a tougher ripening vintage in most appel- All three are excellentlations – due to lack of sunshine which means vine development is behind. buys at any time, but are particularly enjoya-We are very excited to represent Hahn Family Wines located in Monterey, California. ble in Summer, offer-We have received so much great feedback from so many of our existing customers ing “brightly focusedwho have noted what great value, high quality wines they are. If you have not tried fruit character andthe wines, we look forward to introducing them to you soon. crisp acidities.” Livio Felluga bottles withCheers! screw caps, a conven- ient trait for maintaining freshness, especially in by- the-glass settings. Mark Gmur , C.W.E is President & Founder of The Mark Wine Group based in Austin, Texas. Since 2007, The Mark Wine Group has represented high quality family owned wine producers to National Restaurant and Hotel chain operators from coast to coast. All wineries within the portfolio are all nationally distributed. http://www.facebook.com/themarkwinegroup
    • Hot off the Vine THE LATEST NEWS & EVENTS FROM OUR WINERY PARTNERSThis month, Boisset Family Estates launched Am-berhill. Both the White and Red “Secret Blend” willhave a national average of $5.50/bottle. The secretblend is revealed when you turn the bottle upside-down. Jean-Charles Boisset has also launched his ownJCB, by Jean-Charles Boisset line of wines. JCB is acollection of rare, numbered edition California wines,composed by Jean-Charles himself. Grape Stomp is on, and you are invited!! On September 24-25th, Willamette Valley Vine- yards will be hosting the 21st Annual Oregon Grape Stomp Competition and Harvest Celebration. Teams of two (one stomper and one swabber) will battle it out for fun, bragging rights, and the chance to com- pete in the World Grape Stomping Championship in Santa Rosa, CA. Willamette Valley Vineyards boasts the title “Oregon Winery of the Year” and Grape Stomp is a great opportunity to experience what WVV has to offer. If you would like to compete in Grape Stomp, please contact The Mark Wine Group by emailing us at info@themarkwinegroup.com, or call us at 512.288.VINO (8466). Mionetto USA has just released their new il Lambrusco, packaged and priced in line with Mionetto’s other “IL” vari- ants, Prosecco and Moscato, at $10 a bot- tle. Enore Ceola, managing director for Mionetto USA, says the addition is due to Maisons Marques & Domaines have added two an “overwhelming number of requests to Bordeaux properties to their ever expanding portfo- add Lambrusco to the ‘IL’ line.” Mionet- lio. Château Puy –Blanquet from Sant Emilion and to, which commands around one-third of Château de Sales from Pomerol. They join an im- U.S. Prosecco category, was an Impact pressive lineup from J.P. Moueix. Hot Brand for 2010.    
    • Block of all Tradesuncorked! Sandy Block, MW—Vice President of Beverage Operations, Legal Sea Foods by lisa marks gmur Talking about wine, is well, pretty de rigueur for Sandy Block, Vice President of Beverage Operations at Boston’s Legal Sea Foods. And he can talk the talk; he was the fourth person to become a Master of Wine in the United States back in 1992. There are less than 300 Masters of Personal profiles of the wine industry Wine in the world; in fact the current count is 289. As a writer, the MW program really suited Block, who contin- ues to write about wine. Teaching it seemed a natural next step. “I started a wine school back in 1994 and then I started a wine program at Boston University,” says Block. He currently teaches a graduate course there called, “The History of Wine.” “Half the class is people who work in the wine industry,” says Block, which is not surprising. Most wine professionals are on a constant quest of knowledge about wine. New wine consumers are also on the rise and they too have a thirst for wine knowledge and diversified wine taste. “For a while, wine was all starting to taste the same,” says Block. Someone thought they struck gold. “Every one was making wine that was big and high in alcohol.” But like so much in the wine industry over the last ten to twenty years, change has been constant and continuous. “I think all of the changes are making wine more democratic,” adds Block, “younger consumers are very about taste.” And for the wine industry as a whole, this is a good thing. “As a commodity, wine by and large is much more about Artisan producers now, which Zealand wines, which is not surprising, given their means wines are better than ever.” Younger consumers affinity with seafood. “I haven’t been to South Af- are also much more likely to embrace changes like the rica yet, but I am planning a trip there in the next new Stelvin cap and to try wines from newer wine grow- year. I can’t fit in all the travel I would like,” he ing regions like South Africa and South America. adds. Lately a lot of travel has kept him stateside. Between traveling to all of the Legal Sea Food “Chile has a great wine future,” says Block, who has trav- stores up and down the Eastern Seaboard, the Ore- eled there several times. “I’m a little less optimistic about gon, Washington and California wine regions, Argentina, because of the economy there,” he adds, “but Block has been crisscrossing the continent on a I have made some amazing discoveries in South Ameri- regular basis. But most recently it’s a familiar route ca.” Block is also a huge fan of New taking him back to his roots; the short jaunt
    • putting the finishing touches on a literary novel he’s written. “I write fiction; Nothing to do with wine,” he adds. “And I walk, a lot. I used to be a runner and I used to play tennis, but now I am trying to be a little easier on my knees, shoulders and elbows.” But that’s all he’s easing up on. Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cam- bridge, Massachusetts. He opened it adjacent to his father Har- ry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness. Legal Sea Foods Bib and Lobster Crackers “I think all of the changes are making wine more democratic,” adds Block, “younger consumers are very about taste.”from Massachusetts to New York. Block and hiswife, Joni live in Wellesley, Massachusetts, but he isoriginally from New York. “My mother still livesthere and our son lives and works in New York. Heworks for Goldman Sachs.” Their younger son is asenior at the University of Delaware and currentlydoing an internship at Charles Schwab in Boston.Block’s history with wine is pretty straightforward. “Igot into wine through working in restaurants. In the80’s I was a Sommelier and I did that for a bunch ofyears.” And from there he worked in distribution,hotels and eventually ended up at Legal, (yes, that’sthenickname most often used when talking about theLegal Sea Foods) where he has been for the last 7years. “I’ve been really lucky,” he adds. The new Legal Harborside RestaurantAnd like most wine gurus, the first thing Block does About the authorwhen he goes to a restaurant is check out the wine Lisa Marks Gmur, mother of five, is an Austin based journalist n thelist. “I always look at the Burgundy, Alsace and Loire hospitality and wine industry for over 25 years, and holds a Masters inpages first,” he says, “I was trained in European wine journalism. A former restaurateur, consultant, fine wine specialist andwith food and being in the seafood world, thosewines are the most relevant.” So yes, Block’s world beverage industry journalist, having written for the Honolulu Advertiser,revolves around wine. Reading about it, extolling Hawaii Beverage Guide...Lisa brings her fun, unique interviewing styleabout it, traveling to it, tasting it, writing about it. and industry perspectives, which is perfect for UNCORKED!But if you think Block is only about wine; thinkagain. Block is actually
    • Five years ago Shulas had no corporate wineraise a glass program, and today all employees receive com- prehensive wine training. Shulas is implement- ing an "Undefeated" wine culture within the company. CD: Ever since we went to a corporate wine program our We Raise a Glass to Shula’s, wine sales have been climbing. In fact sales have been up America’ s Steakhouse nearly two digits in the last three years. And our quarterly wine promotions make a big difference. Our staff and cus- tomers love them. We talked with Christian Dammert, Corporate Director of Operations for Shula’s Steakhouses about their wine program. MWG: Are there any regions that you haven’t explored yet on your wine list that you would like to introduce at Shula’s? MWG: Tell us about the history of the wine program at CD: Well, we’re an American steakhouse, so our wine list Shula’s? definitely emphasizes American wines. We haven’t done CD: Until five years ago, all of the Shula’s restaurants were much with Europe, however, I am hoping to change that. I doing their own thing. They all had their own menu, wine list. would love to introduce a Bordeaux feature, perhaps a right They even did all of their own printing. At the time I was bank versus left bank. I am also interested in Alsatian wines General Manager in Miami Lakes. I moved to corporate and and wines of the Rhone Valley. Or maybe a Spanish feature. I Toasting innovative national programs we started a national program. Not only do we get better sup- love wines from the Rioja. I want to make wines of the world port, better pricing and better training but now when someone more accessible. goes to any of our restaurants they know they are going to get the same quality. Now everything is consistent. MWG: What’s new on the agenda for Shula’s? CD: We have launched a 12-week on-line wine training pro- MWG: How do you pick new wines? gram for all servers, bartenders and managers. By the end of CD: Before I introduce a new wine I will do a trial. We’ll taste the twelve weeks, we’ll be ready to take the level one Master some wines, we’ll look for holes on our list. Once we taste a Sommelier exam. Training for us is very important. wine and the pricing and distribution is right, we’ll select 1 or 2 properties and try it out. If it’s successful, we’ll introduce it on a corporate level. Shula’s was started by NFL Hall of Famer Don Shu- MWG: How do you involve the different properties in select- la,. He played for the Browns and the Colts and then ing new wines? coached the Colts from 1966-1969 and the Miami CD: I like to get the restaurant GM’s involved. We’ll talk, I Dolphins from 1970-1995 winning back-to-back Su- ask questions, I get ideas from them, feedback from them and per Bowls in ‘72, ‘73 we go from there. MWG: How do you introduce new wines? CD: We do wine features every 3 months. These are wines that we serve by the glass. Usually it’s a specific brand, or region or area and we’ll pour 2 to 3 wines at a time. For in- stance, last year we did a feature with DeLoach Pinot Noir. People had a chance to try three different pinot noirs from three different regions; Carneros, Russian River and Coastal. It was a huge success. MWG: Can you tell us a little more about these promotions? CD: We also run contest with the three month promotions for the managers, bartenders and wait staff. Winners can receive wine keys, t-shirts, magnums, even trips to wine country. We run the contests on both a national and local level. These pro- motions really help people learn the wines and it keeps things fresh. MWG: Have you noticed any change in your wine program since you introduced the wine features? Shula’s Steak House at Walt Disney World
    • Landmark Vineyards is a “Parker Fave”, ranked amongst the highestwinery of the month in the California wine industry. The winery, located in Kenwood, Sonoma, is humble and quaint, producing well-crafted, balanced and expressive wines. We take you for a look inside the winery with John Deere blood in its veins. If you have a conversation about heritage, then you should begin the conver- sation referencing Landmark Vineyards. The success of Landmark Vineyards began in the heartland of America in 1838 when John Deere invented the Steel Plow. About 135 years later, John Deere’s great, great granddaughter, Damaris Deere Ford, founded the winery. Damaris combined her family her- itage with her dream to create a small family winery. In 1992 her son, Michael Deere Colhoun, and his wife Mary Colhoun became the proprietors of Land- mark. Today the family continues to carry on their history of agricultural ex- cellence, creating handcrafted, award winning wines. Landmark’s mission is “to make great wines that enhance the joy of life.” Quality and flavor begin in the vineyards. Landmark sources grapes from a range of different vineyards and those selected are among the finest in the highly diverse microclimates of California’s winegrowing regions. Each vine- yard has its own distinctive flavors and through blending Overlook becomes, as Mary Colhoun is fond of saying, “greater than the sum of its parts.” It’s through this approach to viticulture that we would like to introduce you to Landmark Overlook Chardonnay. This Chardonnay is absolutely divine. The grapes are handpicked from twenty-two of California’s most revered Each vineyard has its own distinctive flavors and through blending Overlook becomes, as Mary Colhoun is fond of saying, “greater than the sum of its parts.” Chardonnay vineyards – Heinz, Keller, Flocchini, Sangiacamo, Bien Nacido, just to name a few. Grapes are harvested early morning and only the best lots are used. Fruit is sorted twice and never sees a pump, the handling of the fruit and resulting juice is done extremely gently. Un-inoculated fermentation (wild yeast) adds another layer of complexity. 25% new French oak is added every year, and the wine undergoes extended lees contact, about 10 months total in barrel. The resulting wine is a seamlessly integrated and flavor driven wine, one of my personal favorites. It’s no surprise then, that Overlook Chardonnay has been selected over and over again to be the wine of choice at the White House welcoming heads of state the world over for many years, or that the wine is a perennial favorite of both the Wine Spectator and Robert Parker, (2009 Overlook scored 91 Points with Parker). The national average on the wine is $18/bottle for the 750ml, and about $12 for the 375ml. By the way, did we mention the guest house? Located in the heart of the Sonoma Valley in Kenwood, Frommer’s voted Landmark one of the “9 Best Secret Hotels in the World”.