LA City Council Unanimously Endorses Yes on Prop 37 "Right To Know"

[re-posted from Press Release]

For Immediate Release: October 24, 2012

Los Angeles -- As supporters rallied in front of Los Angeles City Hall today, the Los Angeles City Council unanimously passed a resolution supporting Proposition 37, the Right to Know ballot measure that would label genetically engineered foods in California. California would join 61 other countries that already label genetically engineered foods, and Prop 37 would also prohibit such foods from being marketed as “natural.”

“It's not often that the LA City Council votes unanimously to support a measure, but Prop 37 was a no-brainer. We have the right to know what's in the food we're eating and feeding our families," said Councilmember Paul Koretz, the resolution's author. "I'm proud to be a part of this true grassroots campaign in our struggle against the biggest pesticide and junk food companies in the world."

 “We’re thrilled that the Los Angeles City Council voted to join our people’s movement today,” said Tom Fendley, political director of the Yes on 37 California Right to Know campaign. “The Council joins millions of moms, dads, family farmers, doctors, scientists, and grocery store owners in saying, very simply, that we have the right to know what’s in our food.”

The Los Angeles City Council joins the California Democratic Party, Senator Barbara Boxer, Congresswoman Maxine Waters, Congressmen Brad Sherman and Howard Berman, and dozens of other California city and town councils, elected officials and candidates in endorsing Prop 37.

And in a Related Press Release, Oct. 22, 2012 -

Chefs’ Petition In Support of Prop 37 Endorsed by Over 400 Nationally Renowned Chefs

Supporters Incude: Dan Barber, Mario Batali, Cat Cora, Joyce Goldstein, Deborah Madison, Jacques Pépin, Charles Phan, Nora Pouillon, Andrea Reusing, Barton Seaver, Bill Telepan, Alice Waters, and more.

Oakland--Alice Waters, chef, author, and proprietor of Chez Panisse, has called on her fellow chefs nationwide to join her in supporting California’s Proposition 37 – The Right to Know Genetically Engineered Food Act – which requires clear labels letting consumers know if foods are genetically engineered. Over 50 countries worldwide already require labeling of genetically engineered food.

In her recent letter, posted online at http://www.carighttoknow.org/chefs, Waters urged her colleagues and friends to stand together as chefs, restaurateurs, and people who care about food to support Proposition 37, stating: “On November 6th, the future of food is at stake at the ballot box… this is our moment to do something really important for everyone on this planet…. People around the world are watching to see how we respond."

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Montmartre Wine Harvest

This video shot by the prolific Parisian, Eric Tenin, founder of the Paris Daily Photo site and man-about-town extraordinaire, captures the annual Montmartre grape harvest with charm and flair.

I just love that "New York, New York" is being crooned in the background with that fabulous Parisian accent in Montmartre, one of the most historical neighborhoods of Paris.

 

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Cognac Charity Auction Raises €136,800 ($177,046)

[From Press Release]

The prestigious annual Cognac Awards were presented before the auction, going to two Americans. Ann Tuennerman, Founder of Tales of the Cocktail in New Orleans, was presented with “Cognac Personality of the Year Award”, and acclaimed spirits writer David Wondrich was awarded “Cognac Writer of the Year Award.” The Cognac Awards celebrate personalities in the trade and media who have championed Cognac through their work.

The 7th Annual “La Part Des Anges” Cognac charity auction raised a record sum of €136,800 ($177,046), donated entirely to charity.

This new record perfectly illustrates the loyalty of collectors for Cognac, a spirit that embodies the values of passion, generosity and solidarity shared by its growers and merchants. All proceeds went to the Order of Malta—France.

 

The auction took place on Thursday, September 20th, in the magical setting of the Château Chesnel in Cherves-Richemont near the city of Cognac. 650 people from around the world gathered for the special event. Under the hammer of auctioneer Vincent Gérard-Tasset, 26 rare bottles of Cognac, along with a sculpture, were sold for a record total of €136,800 (last year’s sales totalled €100,600). A Martell lot received the highest bid of €21,000, followed by lots from Hennessy and Prince Hubert de Polignac (€14,000 and €10,500 respectively). See Appendix below for a complete list of sales.

PART DES ANGES – THURSDAY 20 SEPTEMBER 2012 

LIST OF SALES

 

COURVOISIER, Réserve Edward VII : 4 500 € 

LOUIS ROYER, Cognac Grande Champagne Reserve Royale : 900 € 

HARDY, Caryota / Privilège : 6 000 € 

CHÂTEAU DE MONTIFAUD, Millésime 1972 : 2 200 € 

FRAPIN, Frapin Baccarat Aigle Royal : 6 200 € 

MEUKOW, Nec Plus Ultra : 4 500 € 

LEYRAT, "Partage" - Exemplaire n°01/52 : 4 800 € 

DELAMAIN, Cognac Grande Champagne 1972 40 ans d'âge - Bouteille n°1/1 : 6 200 € 

PIERRE FERRAND, Memorable : 3 200 € 

HINE, Monnet Extra Capiello Collector : 3 700 € 

REMY MARTIN, Coupe Historique Extra Porcelaine : 5 000 € 

MARTELL, Coffret Martell Cordon Bleu - Edition du Centenaire : 21 000 € 

DUPUY - BACHE-GABRIELSEN, Borderies Millésime 1971 : 2 500 € 

A.E. DOR, Vieille Réserve Limitée - N°9 et N°10 : 2 500 € 

BRAASTAD, Stetangen : 4 800 € 

PRINCE HUBERT DE POLIGNAC, 888 Trunk : 10 500 € 

HENNESSY, Hennessy "Réserve Spéciale" : 14 000 € 

LEOPOLD GOURMEL, Petite Champagne 1972 : 2 200 € 

NORMANDIN-MERCIER, "La Péraudière" : 1 300 € 

OTARD, Exception - La Part des Anges : 2 000 € 

A. DE FUSSIGNY, Vintage 1970 : 1 400 € 

ABK6, Famille" - Carafe N°01/27 : 4 000 € 

CAMUS, Cuvée 2.105 - Family Legacy - N°1228/1228 : 4 200 € 

GODET, Trésor de Guerre : 4 700 € 

LA COGNATHEQUE, Collection Privée : Millésime 1840 Pinet Castillon : 8 000 € 

DE LUZE, De Luze Extra Single Barrel Finish Grande Champagne : 2 000 € 

ELEVATION : 4 500 €

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Mushroom Mixology and Funguy & Girl Package in Carmel, Calif.

Too Good to Pass Up!

@Bernarduslodge     FIXATED ON FUNGI  NOVEMBER/DECEMBER 2012 MARKS BERNARDUS LODGE'S HOMAGE TO THE MAGICAL MUSHROOM WITH FORAGING TREKS, SPA TREATMENTS, MUSHROOM MIXOLOGY & CHEF STAMENOV'S FUNGI-FRESH MENU - Special Event: Five Star Edibles from the Wild Repast/November 17, 2012 -   CARMEL VALLEY, CALIF. - 2012 - From the oak-studded fields of Carmel Valley to the redwood forests of Big Sur and Monterey Bay, the seasonal forage for local porcinis, chanterelles and candy caps hits a high note this winter at Bernardus Lodge.   The two-month homage to Mr. Fungi includes Big Sur foraging treks, mushroom-infused cocktails, anti-oxidant "FunGal" spa treatments and a special a la carte menu at Marinus Restaurant focused on the coveted gems of the forest. A new two-night hotel package is also available. SHAKEN, SAUTEED & SAVORED...                 From Bernardus' Chanterelle and Elderflower Martini to the succulent Squab "Cailette" with Porcini and Sauce Perigord, the seductive qualities of the mushroom have outpaced most   screen sirens.   Ancient Egyptians linked the mushroom to immortality and its exotic flavors were reserved solely for royalty. South Pacific cultures believed in the mushroom's aphrodisiac qualities, the early equivalent of Viagra. While cultivation credits go to the French and Southeast Asians, it is the Californians - those early-adopter foragers, cutting-edge chefs and passionate palates - that have placed these fleshy fungi on a pedestal. Like a caped avenger, this super food is rich in antioxidants, packed with vitamins D and B, and  struts to the table in a variety of textures and flavors. An avid forager, chef Stamenov harvests much of his own stash for Marinus' seasonal menu, in additional to the coveted 20 lbs. of imported truffles he trades on annually. The seasonal menu will include a lusty lineup of entrees, including a rich White Truffle Risotto, Local Black Cod with Chanterelles and Carmel Bay Spot Prawns with Matsutake Angnolotti, bathed in a wild fennel sauce. More than savory, mushrooms also have a sweet side. Pastry chef Ben Spungin rounds out the dessert menu with a sinful Black Truffle Ice Cream Sundae, Caramelized White Chocolate and Chanterelle Mousse and fragrant, maple-overtoned Candy Cap Pot de Crème with Pistachio Streusel. FUNGI FORAGING Rain means wild mushrooms, and nowhere are they more prevalent than along the coastal forest and dense redwoods of Monterey County. On tap are two weekly guided fungi forages (Wednesday and Saturday), which include transport. Playing to the unparalleled beauty and bounty of Big Sur, the moderate three-hour coastal and inland trek led by a seasoned forager is certain to jump start the senses ($75.00/person; weather dependent). Most notable in the region are chanterelles, porcini and candy cap varieties. PULL OUT THE PEDESTAL:   FIVE STAR EDIBLES FROM THE WILD REPAST (NOVEMBER 17, 2012) As the suns sets, chef Stamenov and his team turn up the heat at award-winning Marinus Restaurant with a reception and five-course tasting menu focused on Mr. Fungi.   Paired with a selection of wines from Bernardus Winery, the menu will showcase both savory and sweet dishes including locally sourced Carmel Bay Spot Prawns with Matsutake Angnolotti and a sinful Black Truffle Ice Cream Sundae.   Although not of the hallucinogenic variety, the mushroom-inspired dishes crafted for this repast will be nothing short of mind-blowing ($150.00/person inclusive). SCRUB, SOAK, SLITHER... Take to the Warming Pool at the 5,300 sq. ft. Spa at Bernardus Lodge, followed by a series of treatments designed to release the body of free radicals and renew the epidermis. The new Mushroom Medley includes an exfoliating body scrub followed with a hot rock massage combining a custom Bernardus blend of oak, moss and mushroom-infused oil (50-minutes; $150.00/person). Slither into the sexy alfresco whirlpool with a heady 25-minute mushroom soak for the ultimate chill-out (add-on). FUNGUY & GIRL PACKAGE (November/December 2012) Slip away for a stay in the valley of the wine gods. The new Funguy & Girl two-night package includes guest accommodations, a three-hour foraging trek for two, mushroom spa package for two and $150.00 meal credit at Marinus Restaurant or Wickets Bistro. Rates start at $1050.00/double. Packages are available November 1 through December 30, 2012, subject to availability and exclusive of taxes, gratuity and resort fees. Blackout dates apply. Reservations: www.bernardus.com . BACKSTORY Set on 26 pristine Carmel Valley acres awash with vineyards and lavender, Bernardus Lodge boasts 57 luxurious guestrooms, award-winning dining, the signature Spa at Bernardus Lodge, two swimming pools, an alfresco bocce court and 4,000 sq. ft. of meeting space. Created by Bernardus Pon, owner of Bernardus Winery and Vineyard, the Lodge offers a bespoke escape steeped in European graciousness. A member of Leading Hotels of the World and partner with American Express Fine Hotels and Resorts Program, Bernardus Lodge received the Conde Nast Traveler Johansens 2012 Awards for Excellent for "Most Excellent Lodge," 2012 AAA Four Diamond Hotel rating and 2012 Forbes Four-Star award for the Lodge, The Spa at Bernardus Lodge and Marinus Restaurant. The Lodge is perennially recognized by discerning readers of Conde Nast Traveler's "Top Hotels" and Travel and Leisure's "Worlds Best Hotels" as well as being a Wine Spectator Grand Award recipient (2001-2012) and voted #1 in Andrew Harper's 2012 Reader Survey of "Top Food & Wine Resorts" worldwide. Bernardus Lodge is located on the Monterey Peninsula, 120 mi./193 km. south of San Francisco and 330 mi./531 km. north of Los Angeles. The Lodge is a 20-minute drive from the Pacific Ocean, Pebble Beach, Carmel-by-the-Sea and Monterey and a 45-minute drive from scenic Big Sur. For information contact Bernardus Lodge at 1.888.648.9463 or visit www.bernardus.com .

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Saint-Emilion Wines 2012 Classification

by Paige Donner

[First published on Technorati]

Just released is the new 2012 Saint-Emilion Classification which ranks 82 of the most respected chateaux and wineries of Saint-Emilion, Bordeaux. Four made it into the Premier Grand Cru Classé A rank: Château Angélus, Château Pavie, Château Cheval Blanc and Château Ausone. This rank was awarded based on the wines' exceptional ageing potential and their celebrated reputations. The two newcomers to the A rank for 2012 are, of course, Château Pavie and Angelus.

Different, and innovative, for this 2012 classification is that the whole of the procedure was put under INAO (Institut national des appellations d'origine) supervision alongwith the Ministries of Agriculture and Consumption. Within the INAO a special commission was appointed made up of 7 carefully chosen evaluators who were not from Bordeaux. This commission in turn enlisted the support of the two certifying organizations, Qualisud and Bureau Veritas Certification.

"64 Grands Crus Classés and 18 Premiers Grands Crus Classés are awarded their precious status in recognition of the work accomplished by the estates, their consistency in quality and their quest for excellence," stated the Saint-Emilion Wine Council.

This following classification list was was submitted for approval to the National Wines and Brandies Committee of INAO on September 6th, 2012 and was accepted. The Ministries of Agriculture and Consumption must now officialize it.

PREMIERS GRANDS CRUS CLASSES :
(in alphabetical order):
Château Angélus (A), Clos Fourtet,
Château Ausone (A), Château la Gaffelière,
Château Beauséjour (héritiers Duffau-Lagarrosse), Château Larcis Ducasse,
Château Beau-Séjour-Bécot, La Mondotte,
Château Bélair-Monange, Château Pavie (A),
Château Canon, Château Pavie Macquin,
Château Canon la Gaffelière, Château Troplong Mondot,
Château Cheval Blanc (A), Château Trottevieille,
Château Figeac,  Château Valandraud

GRANDS CRUS CLASSES :

Château l’Arrosée, Château Fleur Cardinale, Château Monbousquet
Château Balestard la Tonnelle, Château La Fleur Morange, Château Moulin du Cadet,
Château Barde-Haut, Château Fombrauge, Clos de l’Oratoire,
Château Bellefont-Belcier, Château Fonplégade, Château Pavie Decesse,
Château Bellevue, Château Fonroque, Château Peby Faugères,
Château Berliquet, Château Franc Mayne, Château Petit Faurie de Soutard,
Château Cadet-Bon, Château Grand Corbin, Château de Pressac,
Château Capdemourlin, Château Grand Corbin-Despagne, Château le Prieuré,
Château le Chatelet, Château Grand Mayne, Château Quinault l’Enclos,
Château Chauvin, Château les Grandes Murailles, Château Ripeau,
Château Clos de Sarpe, Château Grand-Pontet, Château Rochebelle,
Château la Clotte, Château Guadet, Château Saint-Georges-Cote-Pavie,
Château la Commanderie, Château Haut-Sarpe, Clos Saint-Martin,
Château Corbin, Clos des Jacobins, Château Sansonnet,
Château Côte de Baleau, Couvent des Jacobins, Château la Serre,
Château la Couspaude, Château Jean Faure, Château Soutard,
Château Dassault, Château Laniote, Château Tertre Daugay,
Château Destieux, Château Larmande, Château la Tour Figeac,
Château la Dominique, Château Laroque, Château Villemaurine,
Château Faugères, Château Laroze, Château Yon-Figeac,
Château Faurie de Souchard, Clos la Madeleine,
Château de Ferrand, Château la Marzelle

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Gosset Champagne

by Paige Donner

There are two new exciting developments at Gosset Champagne. The first is its "new" cellars and the second is its brand new eco-friendly bottle labels.

Gosset Champagne Epernay Cellars

For the "oldest wine house" (est. 1584)  in Champagne to expand much of their operations to Epernay from Aÿ, is no small feat.  It's also not as if there are exquisite champagne cellars up for sale every day in Epernay. Most of the cellars in this quaint little Capitale du Champagne have been inhabited for centuries and mostly by the really big boys, you know the ones, the household name champagnes.

So  in 2009,  when the Group Laurent Perrier put these cellars up for sale, the team from Gosset Champagne, including their cellar master Jean-Pierre Mareigner and the President of the house, Jean-Pierre Cointreau, took one look at these exquisite 60-foot deep cellars carved out of pure chalk and said, Oui. Oui! Oui! Oui!

Purchased in the 425th year of the house's existence in Champagne, they are located just off of the Avenue de Champagne and just behind Pol Roger. The grounds also include a National Heritage Classified 2 hectare park with ornate wrought-iron gate and 19th century buildings, dating back to the 1850s.

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International Director Gosset Champagne, Philippe Manfredini

On a guided walk through the 1.5 kilometers of cellars 60 feet underground, surrounded by cool, damp chalky soils, you can just feel how happy the more than1.2 million bottles of aging champagne grapes are nestled back in the womb of their natural habitat. On one of the walls, there is even an engraving from a former G.I., one of the WWII liberators, who carved his name along with his home state - Connecticut. The date? 1944.

The buildings can also house 26,000 hectoliters of vinifying vin clair or still champagne wine. With this allowance of space, many of the growers from whom Gosset purchases their Grands Crus and premiers Crus (only) grapes have dedicated vinification tanks. Some even as small as 20 hectoliters. For their growers, many of whom they've worked with for decades and some for centuries, whose grapes are harvested from the 60 best-rated villages in Champagne, this is a source of pride. It also gives Mareigner luxurious precision for his assemblages.  In a second tank room are multiple 1,000 hectoliter tanks filled just with reserve wine.

The distinction of being the oldest wine house in Champagne is that Gosset was producing the favored red wines back when Fracois I and Henry IV spent much of their time in Aÿ (1584 and thereabouts). The Salamander emblem on their Aÿ cellar walls is testament to the Francois I connection. 

These exquisite Pinot Noir red wines are still used today for Gosset's signature Grand Reserve Rosé, whose hints of wild strawberries and red fruits balance out its non-malo freshness. Wonderful accompaniment with poached lobster, red mullet, Asian sweet pork. And, of course, as an aperitif. 

 

Eco-Friendly Labeling

Gosset Champagne bottles are instantly recognizable. They haven't changed since the house first started bottling their champagnes in the 1800s. The heavy, hand-blown bottles were able to withstand the pressure of the bubbles which can be as much as 6 atmospheres. The house has kept the bottle design and their trademarked jewel neck label, but innovated significantly in terms of sustainability.

The materials used for the modified powdery gold cap now comply with European environmental directives and American standards. This Antique range  by Gosset Champagne labeling has received acknowledgment for their innovative as well as eco-friendly design, including "Imprim'Vert" label.

In addition, their gift boxes are now FSC (Forest Stewardship Council) certified.  And the Gosset Champagne new Ecological "Green Line" caps are made with a glue-free complex - aluminum-polyethylene-aluminum - and biodegradable acrylic inks. The acrylic inks are water-based so completely naturally solvent and rather than using glue to afix the label onto the bottle, polyethylene is melted between the layers of aluminum.

Tradition, innovation and, of course, fabulous champagnes: Gosset. 

 

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Maison J. De Telmont Champagne

by Paige Donner

The J. De Telmont House of Champagne located in Damery, France counts itself among the major twenty champagne houses of the region. Considering the players who are on that team, this is no small accomplishment for a family-owned and still family-run Champagne House.

 

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J. De Telmont is currently overseen by Bertrand Lhopital, the fourth generation since his great-grandfather, Henri Lhopital, began to elaborate his own champagnes as one of the first growers of the region to gain Recoltant-Manipulant (grower-producer) status when this title was first created in the region. Bertrand is joined by his sister Pascale and his brother-in-law, Philippe, in the running of the vineyards, the vinification, the export and the myriad other tasks that are involved in the successful operations of a champagne house.

The actual brand name J. De Telmont, was established by the second generation of the family Lhopital to run the business. It was during the time when the house was expanding and purchasing strategic vineyard plots, many of which were, and are still, on Grand Cru designated terroir. The name "Lhopital," traditionally evoked the original meaning of "hospitality" or "welcoming" but when it became synonymous with the modern day meaning of "hospital," they decided to create a brand name more evocative of what the champagne house stood for and what their champagnes represent.

Le Grand Rosé

This NV Brut is a blend of 85% Chardonnay and 15% Pinot Noir of which 15% of that is reserve wine. The light raspberry pink color with salmon reflections is derived from partial maceration, not a blend, which lends subtlety and a long finish to this fresh and fruity exceptional rosé.

Cuvée Grand Couronnement

Only first pressing juice is used from the choicest grape selection from the Grand Cru de la Côte des Blancs, which is to say the best of the best of Chardonnay Champagne grapes. And did I mention it's made only in the best harvest years and aged until it's at its height of perfection? The house itself describes it thus:  An exceptional vintage that "crowns" our production... It is reserved for only the most dedicated connoisseurs.

 

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