01 Seattle’s 6th Annual Premiere “Seattle Wine and Food Experience” February 23 – Jamie Peha
More than a just a tasting, it’s truly an “experience” of food and beverage at the 6th annual “Seattle Wine and Food Experience” on Sunday, February 23rd 1-5 pm General Admission at the Seattle Center Exhibition Hall. Come take a world tour of wine, beer, and spirits, with a special focus on the wines of “Woodinville Wine Country”… including all things culinary with Northwest chefs prepared gourmet bites. It’s definitely Seattle’s premier wine and food event! For more information and special ticket pricing, go to VinVillage.com! VinVillage IS where wine lovers connect! Jamie Peha is Principal of Peha Promotions and TableTalk Northwest, Seattle.
02 Dolin Malibu Estate Vineyards on Malibu Coast Inspired by Backyard Chardonnay Vineyard – Elliott Dolin
Elliott and Lynn Dolin, Proprietors, Dolin Malibu Estate Vineyards, planted chardonnay behind their Malibu home in 2006. Since then, Dolin has quickly emerged as one of the leading producers in the burgeoning Malibu Coast, a region poised to attain AVA in early 2014. Following the release of just three vintages of Chardonnay, the winery already has plans to expand its Malibu production to include several more wines from the region, and it will further broaden its scope by the middle of 2014 with the release of a new line of Central Coast Pinot Noir wines from such highly regarded vineyards as Talley ‘Rincon’, Bien Nacido and Solomon Hills. In mid-1800s, Los Angeles County was the California’s leading wine region with an annual production of four million gallons.
03 100 Percent Organic Sonoma Cider is 100 Percent American Crafted – David Cordtz
David Cordtz, CEO and Founder, Sonoma Cider, Healdsburg, is a noted Sonoma craftsman, pedigreed in wine, sparkling juices, hard cider, even kombucha. His passion is coaxing magical drinks from naturally grown fruits for discerning palates. Cordtz is joined by his millennial son Robert Cordtz, VP Operations and Founder, and Fred Einstein, VP Sales and Founder at Sonoma Cider. ‘Cider once ruled this country.’ They have created something worthy of and for a ‘new generation of cider explorers!’
04 There’s No Faking It at Sonoma Cider—Honesty In, Honesty Out – David Cordtz
Sonoma Cider uses only first press fresh juice from tree-ripened apples. No concentrates, ever. Beyond that, they hand select small, organic apples because that’s where they find the most vivid, concentrated flavors. Then it’s a question of balance. Available in three surprisingly distinct flavors, apple, ‘The Hatchet’, bourbon, ‘The Anvil,’ and pear, ‘The Pitchfork.’ National distribution is a slow, deliberate process. If you are interested, contact Sonoma Cider directly.