Wine Review: Rescue Dog Sparkling Wines

We recently tasted sparkling wines from Rescue Dog Wines, an innovative winery that blends quality vintages with a mission of helping to rescue dogs in need. The first thing you notice about the wines are the labels, which are at the same time cute, stylish, eye-catching, and quite artistic. Of course they feature portraits of our favorite pets!

It’s already well known that the staff of TasteTV have a soft spot for both dogs and cats, and produces the annual World Dog Surfing Championships that helps promote dog charities.

Rescue Dog Wines was started by Blair and Laura Lott, both of whom are dedicated to animal rescue. After realizing how much of a difference they could make in the lives of dogs in need, they decided to create a company that would allow them to financially contribute to the cause. Rescue Dog Wines was born and has since become a popular wine brand that also helps to fund animal rescues. 50% of the profits from the wine is donated to animal non-profits.

The company offers a variety of award-winning wines crafted with care and having a unique flavor profile that is sure to please  most everyday oenophiles. The sparkling wines are created using grapes from some of the best vineyards in California, and offer a range of styles, mostly focused on crisp or dry palates, including the Méthode Champenoise Demi-Sec, the Méthode Champenoise Sparkling Rosé, and the 2019 Lisel Blanc de Blancs Brut Méthode Champenoise.

The Rosé in particular is one we recommend that you try — it earned a Silver Medal at the California State Fair — if only to have had the experience and be able to say, “Yes, I liked it.”

Regardless of your selection, you can be confident that each bottle of Rescue Dog Wines contains smartly cultivated and selected ingredients, and is crafted with the utmost care. In addition, because of their support of local animal rescues, this means that you can enjoy a glass of wine knowing that you are helping to make a difference in the lives of animals in need.

It’s always good to know that when you are enjoying your wine, you are contributing to a great cause with every sip. We always love knowing that we are helping to make a difference.

More at https://rescuedogwines.com

 

Wine Review: Mountain Ranch Winery 2018 Old Vine Barbera Grand Reserve

Mountain Ranch Winery’s 2018 Old Vine Barbera Grand Reserve is a wine to notice. From its deep, ruby-red color to its bold, fruit-forward flavor, this vintage is a must-try for red wine lovers ready  to expand from Zinfandels and Cabs.

Created by winemaker Bob Hoffman, the 2018 vintage was made from a selection of the finest old-vine Barbera grapes grown in the mountainous Rancho Vignola vineyard in the foothills of the Sierra Nevada Mountains. The combination of the high-altitude terroir and the exceptional vineyard management practices of the winemakers has resulted in a wine of exceptional quality and complexity.

This wine is often served on TasteTV’s Chocolate and Wine Cruise on San Francisco Bay, and this is the first time our wine editors have been able to present a written review of this vintage that attendees have tasted.

On the nose, the 2018 Old Vine Barbera Grand Reserve offers a tantalizing array of aromas, including ripe red fruits, a hint of spice, and a touch of earthiness. On the palate, the wine is full-bodied and silky smooth, with flavors of dark-skinned cherries, blackberries, and a subtle hint of oak. The wine has a pleasing, lingering finish with a hint of sweet spice.

The 2018 Old Vine Barbera Grand Reserve is a classic example of a high-quality, old-world-style wine. The flavors are well-balanced and complex, and the wine has a great structure and length. It is a perfect choice for those who appreciate bold, flavorful wines.

The Mountain Ranch Barbera is an excellent selection for occasions such as casual dinners or even more formal gatherings. It pairs well with a variety of foods, including pastas, grilled meats, and cheeses. With its bold, fruit-forward flavors, it also makes a great choice for sipping on its own.

See more at mountainranchwinery.com

 

 

WhatIf Foods promises expanded Food and Beverage Line from Bambara Groundnuts

WhatIf Foods is expanding its brand line, focused on creating food and beverage products that are sustainable and healthy. The company has developed a range of products that are made from natural ingredients and are free from preservatives and artificial flavors. WhatIf Foods is committed to creating products that are both nutritious and delicious while also supporting regenerative agriculture.

Regenerative agriculture is a farming approach that focuses on restoring soil health and biodiversity while also reducing the use of synthetic fertilizers and pesticides. It involves practices such as cover crops, no-till farming, and managed grazing. These practices help to improve soil health, increase water retention, reduce erosion, and sequester carbon in the soil.

Bambara groundnut is a traditional crop that is native to Africa and is one of the main ingredients used in WhatIf Foods’ products. Bambara groundnut is high in protein, fiber, and minerals and is a great source of vitamins and minerals. It is also rich in antioxidants and has anti-inflammatory properties. By using bambara groundnut in their products, WhatIf Foods is helping to support smallholder farmers in Africa, while also providing a nutritious and delicious product.

One of the products that WhatIf Foods has created to support regenerative agriculture is BamNut Milk. This milk is made from almonds and is free from dairy, gluten, and GMOs,  and is sourced from a small family farm in California. The BamNut Milk is also high in protein and calcium and is a great source of vitamin E. It has a creamy and nutty flavor that is perfect for smoothies, cereal, and baking.

Another product from WhatIf Foods that is made with regenerative agriculture is BamNut Noodles. These noodles are made from organic buckwheat and are free from wheat, gluten, and GMOs. The BamNut Noodles are high in protein and fiber and are a great source of iron. They have a nutty and earthy flavor that makes them perfect for soups, salads, and stir-frys. Both the BamNut Milk and Noodles are part of WhatIf Foods expanding line of tasty offerings. More at www.Whatif-Foods.com

These Two Olive Oils are Some of the Best from California

When you are looking for great Extra Virgin Olive Oil (EVOO) to taste, use, or to gift, don’t miss Wild Groves and 43 Ranch. They have recently been named two of the best from California, the leading extra virgin olive oil producing region in the United States.

The California State Fair announced the winners of this year’s California Commercial Extra Virgin Olive Oil Competition. A panel of 12 certified sensory analyst judges gathered at the Cal Expo Fairgrounds, to swirl, sniff, sip and analyze samples of olive oil from producers all over California. The annual competition celebrates the olive-growing and olive oil producing industries in California, and is open only to Extra Virgin and Flavored Olive Oils made from 100% olives which are grown, pressed and packaged in California.

This year 468 shining, new bottles of olive oil lined the cellar shelves of Cal Expo. Each of the 117 entries arrived with the hope of their producers that their care, expertise and hard work would result in a coveted Best of Show Golden Bear Trophy.

This competition honors Olive Oil producers at all production levels. The Best California Extra Virgin Olive Oil by a Large Producer (more than 5,000 gallons annually) went to Arbequina by Wild Groves of Newcastle, California. Wild Groves won several additional honors, as did Central Coast producer 43 Ranch, which included “Best of California”.

 

WILD GROVES

Dewey Lucero and family are the fourth generation of Lucero olive farmers, producers, and blenders, with over a century of tradition. Their groves in Corning, California are some of the oldest in the country, where they produce extra virgin olive oil, Certified 100% by the California Olive Oil Council (COOC).

Awards from the California Commercial Extra Virgin Olive Oil Competition:

  • Wild Groves Arbequina EVOO Single Variety Delicate Arbequina Best of California Large Producer
  • Wild Groves Arbequina EVOO Single Variety Delicate Arbequina Gold
  • Wild Groves Foxy EVOO Single Variety Robust Any Other Cultivar Silver
  • Wild Groves Robust Blend EVOO Blend Medium Any Other Cultivar Silver
  • Wild Groves Ascolano EVOO Single Variety Medium Ascolano Silver

43 RANCH

43 Ranch is produced by fifth and sixth generation farmers from the southern Salinas Valley, whose terroir is similar to that of Old World olive growing regions, and where they however use state of the art equipment.

Awards from the California Commercial Extra Virgin Olive Oil Competition:

  • 43 Ranch Picual EVOO Single Variety Robust Any Other Cultivar Best of California
  • 43 Ranch Miller’s Choice EVOO Single Variety Delicate Koroneiki Best of Class
  • 43 Ranch Picual EVOO Single Variety Robust Any Other Cultivar Best of Class
  • 43 Ranch Miller’s Choice EVOO Single Variety Delicate Koroneiki Gold
  • 43 Ranch Picual EVOO Single Variety Robust Any Other Cultivar Gold
  • 43 Ranch Helen’s Blend EVOO Blend Robust Any Other Cultivar Silver

 

Competition Head Judge Orietta Gianjorio

Competition Head Judge Orietta Gianjorio enlisted the talents of an exceptional group of skilled and experienced judges, some with over 20 years of experience in the industry. Gianjorio commented on the judging event, “It is always an honor to participate in the California State Fair Olive Oil Competition. All judges are incredibly talented and gifted tasters, deeply committed to the industry and high quality. The excitement in the room is palpable. After a couple of years of absence, we are all very happy to finally taste together and share our passion for California Extra Virgin Olive Oil. We are all thrilled to share our comments and taste amazing oils produced from this wonderful state of California.”

First ever Purple Sea Urchin Festival rocks West Coast Tastebuds and Saves the Environment

The United States’ first ever Purple Sea Urchin Festival* took place on the Mendocino Coast recently. Fort Bragg, the largest city on the Mendocino Coast, is one of the biggest producers of sea urchin in California, and with the overabundance of the urchins in the waters these past few years, there is no better time to celebrate this sea delicacy.

Why a focus on urchin now? And why purple urchin? The chefs, educators, and residents of this area are deeply passionate about the interwoven ecological web of the beautiful and mysterious ocean that makes up the landscape of their daily lives on the Mendocino Coast. Abalone has long been a unique part of Mendocino – with local campfire cooking, seasonal tourism boosts, and signature festivals celebrating it as a delicacy. With the collapse of the sea star population, the exponential growth of purple urchin, and the subsequent decimation of the abalone population, residents are constantly looking for eco-friendly ways to resolve these intertwined issues and reduce the impact of this invasive species.

“The current circumstances have given us an opportunity to experience uni from these less-popular but equally-tasty purples,” states Cally Dym, 5th generation owner of Little River Inn. “Fort Bragg has long been a major producer of sea urchin in the United States – but virtually all of the product has been shipped out of the area, and until recently not a single restaurant offered uni on their menu. With a growing understanding of local food sheds and local food webs, we think now is the perfect time to ‘Taste the Place’ and expand our understanding of the purple sea urchin.”

During the three-day festival, some of the most beloved and iconic local hotels and restaurants along the coast, including The Harbor House Inn, Little River Inn, Noyo Harbor Inn, Glendeven Inn & Lodge, The Inn at The Cobbler’s Walk, Elk Cove Inn, Princess Seafood Market & Deli and Izakaya Gama in Point Arena, served urchin-focused menus and specials. Select inns and hotels also offered deals on lodging and other services.

The weekend also had a strong educational component, with the Mendocino Area Parks Association, Watermen’s Alliance, Noyo Science Center and Freedive Shop providing instructional demos and hands-on experiences. Urchinomics,  a restorative seafood company, played a part in the festival by supplying select restaurant partners with purple urchin (‘uni’). Urchinomics is a company dedicated to restoring kelp forests by removing overgrazing barren sea urchins, feeding them on land, and selling them on to distributors and restaurants.

Examples of the weekend’s Urchin tasting activities include:

  • Outdoor demo and 5-course purple urchin tasting menu presented by Urchinomics and Chef Matthew Kammerer at Michelin-starred The Harbor House Inn.
  • Uni demo and educational talk at Van Damme State Beach; sample fresh uni on the beach. Josh Russo from the Waterman’s Alliance and international free dive competitor Greg Fonts of The Freedive Shop demonstrate how to open and clean urchin. Participants  learn how to harvest urchin, the impact purple urchin has on other fisheries and innovative solutions to the problem.
  • Sake Seminar at Little River Inn. Sake expert Kerry Tamura of World Sake Imports walks attendees through the best sakes from seven different Japanese prefectures, highlighting the features of the terroir in the glass. Guests also learn about urchin while sampling uni snacks.

“As a chef in today’s world, it is my job to choose more sustainable ingredients and showcase them to the public,” states Matthew Kammerer, Executive Chef at Harbor House Inn. “Chefs have more of a role in today’s food scene, where education about products, including why and how to use them can help shape the public’s dining perspective and have a positive outcome on future generations. Purple sea urchin has been on our menu since day one.  We are proud to serve all local products but this one has extra meaning for us. Not just its flavor, but to help remove some urchin numbers from the ecosystem that is on the verge of collapsing.”

Continues Dym, “Urchin is delicious and that in itself is a reason to create an urchin festival. What fascinates me is the role purple urchin plays in the ecosystem of the Northwest Pacific Ocean and telling that story to festival goers.”