We are privileged to participate in this year’s Wine Bloggers’ Conference in the Santa Ynez Valley. We’ve already shaken Paul Mabray’s hand and talked about the digital divide in the wine industry. Heaven! Stay tuned here for more updates on the conference and what we’ve learned.
Our post from June 4 shared how our friends at La Cosecha Bar + Restaurant in Paso Robles are celebrating the World Cup with flavors from this year’s host country, Brazil. We also mentioned that the popular eatery would create an ad hoc cocktail menu for the quarter finals, which are now well underway.
For Tuesday’s match, the cocktails included
Caipirinha – caçacha, St. Germaine, limes, turbonado syrup
Vitus Shandy – Vitus Hefenweizen, lemon juice, simple syrup
And for yesterday’s match, the competitors were
“Frenet About It” – Frenet Branca, Coca-Cola
Nethertini – brandy, citronage, lime juice, simple syrup, orange bitters
This Saturday, the match is between Brazil and the Netherlands, and Sunday, it’s Germany vs. Argentina. The team from Parker Sanpei will be at La Cosecha, showing our spirit with a cocktail that roots for our favorite team! To learn how to join in the fun, visit http://www.LaCosechaBR.com or call 805.237.0019.
It’s not often that we at Parker Sanpei pat ourselves on the back, but recently, the love for what we’re doing in the lifestyle public relations industry is worth sharing.
Longtime journalist and wine writer, Barbara Keck, put some wind in our sails discussing work we’ve done for Arroyo Grande AVA producer, Laetitia Vineyard & Winery. On her blog, she published a post entitled, “Laetitia Wines are Not Only Good, but Well-Promoted.”
“Laetitia Vineyard and Winery shares their love for their Santa Barbara terroir and provides some excellent pairing notes and recipes. I am aware of this because every once in a while, I receive a press release that is so good that it’s worthwhile passing on in toto to my blog readers. This is the case with the information provided by Parker Sanpei and Associates about their client Laetitia wines.”
“In such a short time, the PRCC (Paso Robles CAB Collective) and Parker Sanpei have created an influential and well-run series of events that will undoubtedly provide the PRCC with their optimal goal of effectively spreading the word about Paso Robles Cabs and Bordeaux varietals.”
“[CABs of Distinction] was by far the best press event I’ve attended. Thank you for all of your care, Parker Sanpei.”
With kudos like this, we can’t complain. Thanks to all of our friends and fans for making our work and the wine/food/travel PR industry such a pleasure.
Our friends at Burbank Ranch Winery recently received gold medals for their 2013 “Little Rascal” Arneis from two prestigious competitions: the 2014 Orange County Fair Commercial Wine Competition and the 2014 Central Coast Wine Competition, Five County Fairs.
Despite its floral aromatics and appealingly full body, Arneis is a white wine that is too rarely found in New World winemaking. In fact, Burbank Ranch is one of only two known producers of Arneis in the Paso Robles American Viticulture Area (AVA).
“Arneis is called a ‘little rascal’ in Italy’s Piedmont region for being challenging to grow,” says Fred Burbank, proprietor of Burbank Ranch. “In Paso Robles, however, Arneis grows like a weed. It’s surprising that we don’t see more of it here, considering how well it does in this climate and what a terrific wine it produces.”
Typically a medium- to full-bodied white wine, Arneis is upstaged by Piedmont’s more famous red wines, namely Barolo. But many consumers don’t realize that a small portion of Arneis has historically been used to soften the tannins and concentration of Nebbiolo grapes in Barolo, much like Viognier seasons Syrah in traditional Côte-Rôtie wines from the Northern Rhône. Since the 1990s, varietal Arneis has gained a following for its often gregarious aromas of ripe pear and white blossoms, plush texture and generous weight.
Grapes for the 2013 Burbank Ranch Arneis were harvested from the estate early, in September, and fermented in stainless steel to preserve focus and acidity. The result is a dry, full-bodied white wine with aromas and flavors of bright pear, apple, honeysuckle, and white peach, with a structured, mineral finish.
A perfect transition wine between seasons, Arneis pairs well with a wide variety of dishes, including, notably, the cheese plate at Burbank Ranch Bistro in downtown Paso Robles. The “Little Rascal” Arneis would also beautifully complement a simple pasta with butter and fine white truffle shavings or any number of delicate seafood dishes.
For more information about Burbank Ranch Winery and Bistro, please visit http://www.BurbankRanch.com.
We at Parker Sanpei are hard-core Californiaphiles. (Where else can you ski and surf in the same day, grow lettuce year-round, be in the movies, define the cutting edge of technology and make top-of-class wines?)
In homage, we recently brainstormed our favorite songs about this beautiful place. May this serve as your new go-to summer playlist!
And here’s one from a favorite musician (who also happens to be Central-Coast-born-and-bred), Damon Castillo, called “California Minute.”
Happy California Summer!
Our friends over at Thomas Hill Organics Bistro & Wine Bar are taking their commitment to vibrantly original farm-to-table cuisine behind the bar with a new cocktail menu featuring alternatives to spirits like sake and sherry. We were lucky enough to attend their recent cocktail kick-off party to taste the lineup, and let’s just say Thomas Hill Organics is the place to be this summer.
Developed by innovative mixologist, Matthew Hanson, the new cocktail menu puts a twist on classic cocktails like The Margarita and The Old Fashioned using fresh produce from Thomas Hill Organics’ diverse network of local farms. And, just as THO dishes offer a “melting pot” of global inspiration, each cocktail boasts flavors from across the world that complement one another for a taste experience unlike any on the Central Coast.
“We had been experimenting with creative mixology by offering Mimosas and Bellinis made with Cava and fresh squeezed juices, and the response was overwhelmingly positive,” said Debbie Thomas, proprietor. “The new cocktails blend seamlessly with our approach to food: fresh, seasonal, local, and inventive. We can’t wait to share them.”
The star ingredient of the new THO cocktail menu is definitely sake, the Japanese alcoholic beverage made from fermented rice. “Sake is an amazingly versatile medium with as rich and diverse a history as wine,” said Hanson, who enjoys anchoring cocktails in sake for its pleasant brothy or savory qualities.
“While sake, and the cocktails we have derived from its use, pair well with many foods, specifically those high in acidity that benefit from the rounding capabilities of its umami characteristics, sake itself does not have the same tradition of food pairing in Japan that wine enjoys in the Western world,” said Hanson. “In many instances, the best sakes are those which don’t interfere with the food. What I’ve done is attempt to bring it to the foreground, both in the cocktail itself, and what those cocktails complement on the Thomas Hill Organics menu.”
Examples of fresh sake cocktails at THO include The Lemon Drop, The Margarita, The Mojito and The Ginger Grant, an elegant concoction of Momokawa Diamond Sake, fresh ginger, lychee purée, Cava, and candied ginger.
Sherry, Spain’s dry fortified wine, has enjoyed periods of extreme popularity in the United States, and is trending high in eateries and bars across the country. “Sherry shares a bit of that umami with sake,” said Hanson, “but carries with it a subtle salinity and nuttiness and the benefit of oak barrel-ageing, making it an excellent lower-alcohol substitution for whiskey in many circumstances.” The current THO sherry cocktail offerings include The Sherry Julep, made with Sangre y Trabajadero Oloroso sherry, fresh mint, orange bitters, raw sugar, and topped up with a splash of Cava.
For more information about the new cocktail menu or to make a reservation, please visit ThomasHillOrganics.com.
As teams across the globe prepare to compete in the 2014 FIFA World Cup in Brazil this month, our friends at La Cosecha Bar + Restaurant in Paso Robles are preparing to mark the occasion by offering authentic Brazilian dishes paired with Brazilian cocktails. Additionally, during the quarter finals, fans will be able to order cocktails inspired by the country for which they are cheering.
“We wanted to take the opportunity to highlight the culture of Brazil and some of the other countries represented at the World Cup,” said Owner and General Manager, Carole MacDonal, whose husband and partner, Chef Santos MacDonal, is of Honduran decent. “As a restaurant showcasing Latin-inspired cuisine and cocktails, it made sense for us to celebrate accordingly!”
As he does whenever he creates a new dish at La Cosecha, Chef Santos hunted down the freshest, most authentic ingredients for recreating his Brazilian fare for the World Cup menu, including the famously hot malagueta pepper and the pequi fruit, which is hard to find of outside Brazil.
For the months of June and July, guests to La Cosecha may choose from a menu of three Brazilian cocktails which includes the Traditional Caipirinha (cachaça, limes, sugar),
Seasonal Caipirinha (with local, seasonal berries and a splash of St. Germaine), and La Batida (cachaça, coconut cream, lime juice and turbinado syrup), in addition to a selection of Brazilian beers. When the quarter finals begin on July 4, the bar at La Cosecha will also offer an ad hoc menu of cocktails originating from the countries still in competition. (Imagine Spain verses Argentina.)
As for cuisine, Chef Santos has crafted an elegant and authentic menu of Brazilian dishes including:
Brazilian Seafood Stew
Mussels, clams, shrimp and white fish in a savory fish broth and coconut milk, served with white rice and malagueta pepper sauce
Chicken from the Cerrado
(Cerrado is a vast tropical savanna ecoregion of Brazil that stretches into the states of Goiás and Minas Gerais.) Braised breasts and thighs in a savory sauce with cachaça and pequi, served with rice.
For more information on La Cosecha’s World Cup menu or to make a reservation, please visit www.LaCosechaBR.com or call 805.237.0019.