{"id":7266,"date":"2015-09-19T15:32:00","date_gmt":"2015-09-19T22:32:00","guid":{"rendered":"http:\/\/lesliedinaberg.com\/wordpress\/?p=7266"},"modified":"2015-09-18T15:34:40","modified_gmt":"2015-09-18T22:34:40","slug":"cocktail-corner-a-veritable-buffet-of-vino-news-events","status":"publish","type":"post","link":"https:\/\/lesliedinaberg.com\/wordpress\/?p=7266","title":{"rendered":"Cocktail Corner: A Veritable Buffet of Vino News & Events"},"content":{"rendered":"
\"Courtesy

Courtesy Bacara Resort & Spa<\/p><\/div>\n

A spirited toast to all things alcoholic! by Leslie Dinaberg<\/a><\/strong><\/p>\n

I don’t know if it’s the early harvest, the crazy weather, or just that time of year, but my inbox is bursting with wine news these days. We’re barking about a taste of Verona at the Bacara, Doug Margerum’s new Barden wines, Groundboots charity wine label and Wandering Dog Wine Bar’s new vintages in today’s Cocktail Corner.<\/p>\n

Here’s a look at what’s going on in the wine world:<\/p>\n

A Taste of Verona Returns\u00a0<\/b><\/p>\n

Bacara Resort & Spa welcomes Fumanelli Winery<\/a> for an operatic evening by the sea with Verona\u2019s top winemaker, Armando Fumanelli, proprietor of Marchesi Fumanelli Winery. The winery dates back hundreds of years, and in that spirit, the Bacara is partnering with\u00a0Opera Santa Barbara<\/a> to enhance the Italian-themed event.<\/p>\n

\u201cThe Fumanelli family has been cultivating grapes and producing prestigious wines for more than 600 years,\u201d says Kathleen Cochran<\/a>, managing director of Bacara Resort & Spa. \u201cWe are honored to offer guests the rare opportunity to dine with a winemaker of this magnitude.\u201d<\/span><\/p>\n

\"Photo

Photo courtesy Bacara Resort & Spa<\/p><\/div>\n

Diners will enjoy four Fumanelli wines personally selected by Armando Fumanelli, paired with an elegant reception and three-course Italian-inspired tasting menu by Executive Chef Vincent Lesage<\/a>. Each course will be preceded by traditional Italian opera performances. The event\u00a0takes place on Tuesday, September 29, from 6 to 9 p.m. The price is $150 per person. Space is limited and reservations are recommended (It sold out last year). For tickets and additional information, please call 877\/496-8977 or visit BacaraResort.com<\/span><\/a>.<\/p>\n

Margerum Wine Company’s New Barden Label Wines<\/b><\/p>\n

Sometimes I think Doug Margerum<\/a> must have figured out how to clone himself, he’s such a busy, talented winemaker! Fulfilling Margerum’s dream\u00a0to create world-class wines using grapes from the renowned Sta. Rita Hills AVA,\u00a0Margerum Wine Company<\/a> recently\u00a0released its new Barden label wines: Chardonnay, Fonte, Syrah and Pinot Noir.\u00a0Barden is Doug\u2019s middle name and literally translates into \u201cone who lives near the boars den\u201d\u2014a nod also to the wild boars that roam the Sta. Rita Hills.<\/p>\n

A little more on the wines:<\/p>\n

\"Courtesy

Courtesy Margerum Wine<\/p><\/div>\n

Fonte:\u00a0Described as “a blend of Chardonnay Pinot Blanc and Pinot Gris picked for a balance of flavor and acidity. Barrel fermented in our 55 degree winery, inoculated for malolactic fermentation and batton-aged for 3 months. Aged 6 months sur-lie in 1 year old demi-muid, a neutral puncheon and a bit in stainless steel.\u00a0Barden Fonte is a collection of rambling memories assembled to reflect the image we imagined it would be. A Fonte is fountain or spring.”<\/p>\n

Chardonnay: Doug says, “we pick Chardonnay for opulent flavors, barrel ferment in our 55-degree winery, encourage full malolactic fermentation and it is batton-aged for 4 months. Aged 10 months sur-lie in about half new French oak barriques from Quintessence and Fran\u00e7ois Fr\u00e8res and half in neutral French oak barriques.\u00a0Barden Chardonnay. Apart but together again. Ours is a path less taken, an assemblage of noble places, temptresses and impossible loves.”<\/p>\n

On the Pinot Noir: “We hand sorted and a percentage (depending on the vintage) is whole cluster fermented, we do a 6-10 day cold soak, natural (wild) fermentation, only free-run wine used, no SO2 during maturation on full lees, bottled un-fined and unfiltered. This wine is matured for 10 months in mostly new French oak barriques from Fran\u00e7oise Fr\u00e8res and Ermitage.\u00a0Barden Pinot Noir is formed so as to touch the heart, mind, body and soul. It\u2019s wrapped in a cloak of mystery, lightly adorned, and respected. Ours is a swirling worldly vision, moody but aware. We dared and entered this world with trepidation. Pinot Noir is fiendishly complex…”<\/p>\n

Syrah: “We ferment in a combination of 500 liter (heads off ) French oak puncheons and 400 liter open top insulated fermenters. The wine is aged in half new Fran\u00e7oise Fr\u00e8res and half new Ermitage French oak barrels,” says Doug. “Barden Syrah is shaped and sculptured. Its drapes reveal dark rooms full of the unknown; frightenly sinister, packed, and powerful. Syrah is our blood-right and our passion; we realize we are on the road to madness.”<\/p>\n

All are available at select wine shops and restaurants, as well as at the Margerum Tasting Room in Santa Barbara and online.\u00a0 The wines retail for $36-$82.\u00a0For more information on Margerum and Barden wines please visit margerumwines.com<\/a>.<\/span><\/p>\n

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Groundboots Wine Charity Label Launches to Support Soi Dog<\/strong><\/p>\n

Winemaker Deborah Hall <\/a>of Gypsy Canyon<\/a> in St. Rita Hills recently launched\u00a0Groundboots.org<\/span><\/a>, a wine charity label which is\u00a0crowdfunding to fundraise for and bring awareness to\u00a0<\/b>stopping the illegal dog meat trade\u00a0through wine. She has designated 100% of profits to go to Soi Dog<\/a>, an organization that has nearly\u00a0eliminated it in Thailand, and are now moving into Vietnam, China, Korea, and other places,\u00a0\u00a0rescuing and re-homing the survivors.<\/p>\n

The campaign is\u00a0running through September.<\/p>\n