Wine Tasting

St. Martin’s Day, which Czechs celebrate on November 11, is a holiday of good food and drink.

Autumn slowly alternates with winter, and it begins to snow. In the past, the economic year was ending at this time, and the landowners were preparing a feast for their people as a form of thanks, when they were also paid out their wages.

And what about today? Today, the feast of St. Martin is a great opportunity to bring a little joy to life! Traditionally, fattened geese are roasted on 11 November, and the first bottles of young wine open at exactly 11:11 am.

St. Martin wines are fresh and young, as they only have a few weeks to mature. They are very clear and have a lower alcohol content.

For a wine to bear the St. Martin brand, it must be made in the Czech Republic from grapes of the varieties Müller Thurgau, early Roter Veltliner, Moravian Muscat, Blauer Portugieser, Svatovavřinecké (St. Laurent) and Zweigeltrebe and undergo an evaluation by an independent committee.

It blind tastes the properties of the wine, such as appearance, aroma, taste, and overall impression of the wine. So if you buy wine with the St. Martin label, you can be sure that you will be getting quality young wine from South Moravia, Mělnicko or other areas in Central or Northern Bohemia.

Svatomartinský košt (St. Martin wine tasting) – start of the celebrations

The Czech association of winemakers, called the Wine Fund (Vinařský Fond), is once again planning the largest tasting of St. Martin wines in the Czech Republic on 11/11 at 11 am on Brno’s Náměstí Svobody square. The St. Martin wine tasting traditionally offers 100 samples of St. Martin wines from 100 different winemakers.

But you can also look forward to more tastings, i.e. wine tastings and St. Martin’s Day processions throughout the Czech Republic. For example, in the Prague Botanical Garden, in Český Krumlov and in Jihlava.

St. Martin’s Day in restaurants

You can be sure that almost every restaurant around mid-November will be offering its visitors a special St. Martin’s Day menu.

What does it feature? According to a tradition that has lasted for several centuries, geese were always roasted in the autumn, fresh cabbage was processed, and wine or beer was drunk. And today’s restaurants and pubs remain faithful to these basic ingredients.

Typically, you will be served liver pâté as an appetizer, followed by a strong broth with liver dumplings and noodles, which the chefs usually leave to simmer overnight, with the main course being roast goose with red or white cabbage and dumplings.

A cornucopia in the market and gallery

City markets are not far behind either. There are fewer of them this year compared to previous years, due to the continuing uncertainty about the pandemic situation. Even so, some of the markets will open their gates.

In Prague, for example, the farmers’ market on Kubánské Náměstí square. Here, on November 13, from 10 am to 6 pm, you can taste young wines, roast goose, and other delicacies from this year’s harvest at the St. Martin’s Day festivities. In Kutná Hora in Central Bohemia, the St. Martin’s Feast will take place directly in GASK, the local famous gallery.

On November 13, you can look forward to feasts, wine tastings or traditional folk music, which are all an integral part of any good wine festivities.

 

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Sitting pretty in a desirable pocket of Trigg, 9 Elliott Road is a stunning modern home on an expansive 728sqm block.

Spanning two levels with four bedrooms and three bathrooms, this massive property is ready for the whole family to move in, including the fur babies.

Camera IconOne of the bathrooms. Credit: Supplied.

Realmark Coastal Director and Sales Associate Sean Hughes said the sheer size of the property was a standout aspect.

“When you start to get to the towel and thong zone in Trigg, the blocks generally seem to be about 500sqm, so the fact this one is over 700sqm gives the capacity in the family home to have a pool and alfresco while still having really good lawn space,” he said.

“The beautiful thing about this home is it is only a couple of years old and it is very hard to get your hands on a new product in Trigg – they don’t come up too often.”

The ground level of the home consists of a grand entry foyer, stylish powder room, well-appointed laundry, fourth or guest bedroom suite with a walk-in wardrobe, its own front access and a sumptuous ensuite, a versatile lounge or activity room with poolside access and a wine tasting room that gives Crown Perth a run for its money.

The alfresco area combined with the below-ground swimming pool and neighbouring spa is an area to die for.

Complete with a built-in BeefEater barbecue, a new outdoor dishwasher and stone kitchen, you will be the envy of the street with such epic entertaining options.

Camera IconThe expansive main kitchen. Credit: Supplied.

The top floor houses the remaining two minor bedrooms and the exquisite master suite with a luxurious ensuite and access to the front balcony.

The expansive open-plan living, dining and kitchen area is situated on the top floor, allowing full living capacity on the second level.

Camera IconThe living area. Credit: Supplied.

Exit out the sliding stacker doors to a terrific entertaining balcony where protection from the coastal winds meets magical evening sunsets almost every day of the year.

If the home itself wasn’t enough, its location will seal the deal.

“The property is on a cul-de-sac, so it’s nice and quiet,” Mr Hughes said. “It is located in a highly sought-after enclave of Trigg.”

Close enough to the beach to have one foot in the ocean and one in your living room, this property offers an enviable coastal lifestyle.

Camera IconThe home is in walking distance to the beach. Credit: Supplied.

“The home is so close to Clarko Reserve and Trigg Point for the surfers and those who enjoy the beach,” Mr Hughes said. “On the other hand, there are bushwalks close by for those who want to get lost in the other side of nature.”

A short drive down the road is the new billion-dollar Karrinyup shopping centre, while Karrinyup Road takes you to the freeway, allowing you to be in the city within 15 minutes.

According to Mr Hughes, this is an opportunity not to be missed.

9 Elliott Road, Trigg

Beds: 4

Baths: 3

Price: Set date sale on November 17

Agent: Realmark Coastal

Contact: Sean and Jenny Hughes, 0426 217 676, Oliver Hess, 0478 844 311

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We took our seats around a table. The wine was poured. The stakes were high.

Let’s call it the Great Santa Barbara Wine Tasting.

You may recall the case of the underwater wine locker, in which a company called Ocean Fathoms ran afoul of the California Coastal Commission for storing vino on the ocean floor a mile off Santa Barbara.

Put a cork in it, said the commission staff, which ordered Ocean Fathoms to haul hundreds of bottles of caged wine out of the surf.

But the wine is sublime, argued Ocean Fathoms, which disputes the commission’s finding that a Pinot plunge is strictly prohibited under the Coastal Act.

“But you can drill for oil,” said Todd Hahn, one of Ocean Fathoms’ owners, noting the recent catastrophic oil spill that fouled the Orange County coast.

If you had a wine spill, said Ocean Fathoms president Emanuele Azzaretto, people would flock to the beach, cups in hand.

A fair argument, but no new oil drilling off the California coast has been permitted in decades, and there are calls to mothball existing pumping operations.

But regardless of how the regulatory proceedings play out for Ocean Fathoms, I wanted to test the central claim. The owners insist that a bottle of wine stored on the ocean floor for a year or so tastes better than a bottle of the same wine traditionally stored in a cool, dark place on land.

Peter Stolpman, left, Erin Kempe and Paolo Barbieri sample ocean-aged wine at Ocean Fathoms’ downtown Santa Barbara headquarters.

(Myung J. Chun / Los Angeles Times)

How so?

Ocean Fathoms claims it’s all about seafloor temperature, darkness, pressure, and the gently swaying currents. And every bottle, they say, is a work of art, thanks to the mosaic of barnacles and other sea life attached to the glass.

As noted in my first column on this scheme, Susan Jordan of the California Coastal Protection Network was appalled that marine creatures including an octopus or two clung to the wine bottles in marketing photos.

And skeptics of the benefits of underwater storage were not hard to find, nor were they inclined to pay up to $350 for a bottle that would ordinarily sell in the neighborhood of $70.

A UC Davis professor of viticulture called it marketing voodoo aimed at rich people who want something in their collection to brag about.

Barnacles and other forms of sea life cling to bottles of Ocean Fathoms wine that were aged in the sea off Santa Barbara.

(Myung J. Chun / Los Angeles Times)

A highly regarded online wine writer called it flat-out BS.

And yet ocean-water wine storage is happening in several countries, inspired in part by claims that it’s no gimmick, because wine recovered from shipwrecks was liquid gold.

For the tasting at Ocean Fathoms’ downtown Santa Barbara headquarters, I assembled an all-star team of Central Coast wine titans: Kathy Joseph of Fiddlehead Winery, Peter Stolpman of Stolpman Vineyards and Laura Booras of Riverbench Vineyard & Winery. I also roped in Matt Kettmann, who writes for the Santa Barbara Independent and covers California wine for Wine Enthusiast.

Ocean Fathoms invited sommelier Paolo Barbieri of Barbieri Wine Co.

The first wine put to the test was a 2016 Domaine de la Cote Memorius, a Pinot Noir from winemaker Rajat Parr, one of the four Ocean Fathoms partners. Parr had told me he was skeptical of the wonders of ocean storage, but became a convert after plunging his own wine.

Two glasses were set in front of each of us. On the left, a traditionally aged Memorius. On the right, Memorius from the deep blue sea.

Bottoms up.

I liked the wine on my left, but I also liked the wine on my right, which has happened before. To me, the ocean-aged wine tasted a bit smoother, but I didn’t want to speak up and risk embarrassing myself in the presence of experts, so I waited on their judgment.

They sniffed, swirled, tasted and murmured things about the nose, the fruit, the tannins. The word “angular” was used more than once.

A picture of co-owner Emanuele Azzaretto, left, in his deep diving suit hangs in the tasting room at Ocean Fathoms wine.

(Myung J. Chun/Los Angeles Times)

And the verdict?

Unanimous, and in accordance with my amateur judgment.

“I think I like the underwater wine a little better,” said Kettmann.

It tasted fuller, with a “broader palate,” said Joseph.

“There’s an elegance” to the ocean wine, said Booras, “but I don’t think a regular consumer would notice an excessively huge difference.”

Stolpman and Barbieri were in the same boat.

So maybe it’s not just a marketing gimmick, I said. Oh, it’s a bit gimmicky, said Joseph, who wondered if the traditionally aged wine had been properly stored and handled.

Good point. Had the Great Santa Barbara Wine Tasting been rigged?

Wine is emerges after 12 months under the sea by Ocean Fathoms.

(Fab Fernandez)

Not a chance, said our hosts.

Joseph, like the others, seemed impressed, intrigued and a bit surprised by the results. She, Booras and Stolpman all said they’d be curious to see how their own wines fared underwater.

I raised a hand and asked why we had been told in advance which wine was which. I thought we were supposed to do a blind tasting.

OK, said the Ocean Fathoms guys. For the second round, using a 2016 Ocean Fathoms Super Tuscan that would sell for around $50 (or several times as much if it’s taken a dip), two more glasses were set before each of us, but we weren’t told which wine had spent a year living with the fishes.

Again, the result was unanimous. And when the wines were identified, the ocean-aged wine had won out again.

OK, I said, but if the traditionally stored wine had been stored a bit longer, would it eventually soften and mellow out like the silkier ocean-aged wine?

Not necessarily, said the experts, who suspected the seafaring wine was evolving along a different molecular path. Both would be good, they agreed, but they would be different.

Is that difference worth a few hundred dollars?

To some high rollers, probably. But Stolpman — who makes great reds in the $20 range — made the point that we were sampling wines the vast majority of wine drinkers are never going to buy. And it probably wouldn’t pencil out for Ocean Fathoms or its customers to drop a $10 bottle of wine into the ocean for a year and then try to charge $100 for it.

An octopus covers a Ocean Fathoms wine bottle after being kept at depth of 70 feet for several months.

(Michael Habor)

So what we’re talking about is a quest to use the ocean as a wine cooler for the benefit of an elite few, with the owners arguing there would be minimal environmental impact and that wine storage is a form of aquaculture, which can be permitted under the Coastal Act.

It’s not even a close call, a Coastal Commission staffer told me, because it’s not as if Ocean Fathoms is asking permission to grow kelp or shellfish. In its report, the staff said “wine is not an aquatic plant or animal and thus, the proposed project does not fit the definition of aquaculture.” In addition, the staffer told me, “our job is not to creatively look for loopholes to allow for more industrialization of the ocean.”

If Ocean Fathoms were to get the green light, how many more wine makers would want to establish their own wine lockers off the California coast? And is the ocean really necessary, or would a lake suffice, or possibly a pressure-sealed container of salt water perched on one of those workout vibration platforms?

Azzaretto isn’t ready to give up, and he’s mulling a new permit application. We’ve got world-class grapes growing next to a spectacular ocean, he says, two great natural assets that ought to be married. In his dream, people will flock from around the world to sample salt-crusted bottles of wine.

But grapes can travel, and there’s plenty of wide-open sea and opportunity beyond California, especially now that a room full of judges has weighed in on ocean aging.

Should the team set sail for distant waters, I’ll gladly christen the voyage with a bottle smashed against the bow.

Just not a $350 bottle.

steve.lopez@latimes.com

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The Sir Edmund Hillary Explorer heritage rail tour is scheduled to embark next March. Passengers will take in the entire length of the South Island over 13 days, including legs on the historic Kingston Flyer and the Passchendaele, with excursions dotted between Marlborough, Kaikōura, Aoraki/Mt Cook and Dunedin.

Those looking for a different kind of adventure can take a self-driving tour of Canterbury, spend a week canoeing down the Whanganui River, or join a private wine tasting.

Read on for our offers of the week.

Are you a tourism operator with a great offer? Email travel@stuff.co.nz and tell us all about it. We’ll feature our favourites on Stuff.

Supplied

The Sir Edmund Hillary Explorer is a heritage rail and coach tour of the South Island.

See the South by rail, road and boat

The Sir Edmund Hillary Explorer will make an epic adventure up and down the South Island next March, travelling from Christchurch to Milford Sound and everywhere in between. This 13-day package includes journeys on the TranzAlpine, Kingston Flyer and multiple heritage locomotives. Transport, accommodation, meals and tours – from lunch at Larnach Castle to wine tasting in Blenheim – included from $6949.

To book: travel-booking.stuff.co.nz

Brook Sabin/Stuff

North Canterbury’s Hanmer Springs is home to a thermal resort.

Drive from city to country

See the heart of Christchurch and its picturesque surrounds with this self-drive package. Spend two nights at the five-star The George Hotel before making the trip north to Hanmer Springs for another two nights in the alpine village. Four-day car hire and tram and gondola combo included for $1875 per couple. Redeem until November 23, 2021 for travel between February 1-14 and March 3-17, 2022.

To book: travel-associates.co.nz

VISIT RUAPEHU/Stuff

The Whanganui River Journey is one of New Zealand’s Great Walks.

Glide down the Whanganui River

Blazing Adventures runs on-water excursions through the remote hills and bush-clad valleys of Whanganui River National Park. Book the ‘Oarsome Ohinepane’ canoe adventure and secure 10 per cent off. That’s four days of paddling from Ohinepane through to the historic Māori settlement of Pipiriki for $200. Includes one night accommodation.

To book: blazingadventures.co.nz

Alex Gorbi/Unsplash

Melton Estate is set on 12 acres, 15 minutes from Christchurch airport.

A private vineyard tour and tasting

Set aside one hour for a walking tour of Canterbury’s Melton Estate vineyards. For $29, the private experience includes an informative stroll into the vines and a tasting of five boutique wines – including the estate’s popular “Summer Love” sparkling riesling.

To book: meltonestate.co.nz

Staying safe: New Zealand is currently under Covid-19 restrictions. Follow the instructions at covid19.govt.nz.

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Drinking wine and really enjoying it are two very different concepts, as any oenophile would agree. While we all love our reds, whites and rosés, when it comes to describing them our vocabulary is often limited to ‘Hmmm! Sparkling indeed.’

Pretentious flaunting aside, wine sampling can actually be quite a delightful experience. For one, you get to have all that wine. For two, your wine education will help you figure out your own preference. For three, you’ll actually enjoy the wine so much better (this one’s way up there with pretentious flaunting). The problem is that the million rules of wine tasting are downright intimidating. But as always, we’ve got your back.

We got in touch with owners Chris & Karen Fodor of City & Country Urban Winery to bring you some quick tips on drinking and sampling wine like a pro. To jog your memory, a while ago we visited City & Country, Alberta’s first-ever urban winery which happens to be right here in Calgary’s own Barley Belt. And, we were smitten. 

Via Curiocity

They’ve got a crazy wine selection ranging from California white to Okanagan Merlot and everything in between, thanks to their ideology of not sticking to one vineyard or varietal. The wines come with no added flavours, colours or sugars. And they have the most chill ambience ever for a winery. Of course, we’ve frequented the place ever since that first trip.

On our last visit, we decided to sit the husband-wife duo down and get some tips on making the most of our wine drinking and sampling experience. As was expected, the wine-makers threw intimidation out the window and gave us a simple and logical ‘7S’ approach to drinking and sampling wine. Whether you are throwing a tasting party yourself or attending one, these will come in handy.

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Serve it (Choosing the right glassware)

Contrary to traditional wine tasting rules that require different glasses for different types of wines, Chris & Karen’s version is pretty straightforward. Pick a large-stemmed glass that is wide at the bottom and narrow at the rim. Then fill a quarter of the glass with wine. This is simply because it’s the easiest to swirl the wine in that. And as you’ll see below, swirling is a major aspect of wine enjoyment.

Sequence it (Following proper order)

We always knew that wine sampling is supposed to have an order. The what and why of it is something we recently learnt. So, the reason the order is so important is ’cause if you have lighter wine after a heavy, rich wine, your palate won’t be sensitive enough to register the delicate notes of the light wine. Chris recommends this sequence- Sparkling, Light White, Bold White, Rosé, Light Red, Bold Red, Dessert-style or sweet.

Swirl it (Starting with a swirl)

Alright, we’ll admit, the primary reason to swirl a glass of Pinot Noir would be that it looks just plain fancy. But swirling actually serves more purpose. One very important one is that it helps determine the texture and alcohol content of the wine. If it is a slow-moving wine, it is richer and heavier and if it clings to the glass, it has more alcohol content (this is if there aren’t artificial add-ons in the wine). Another important aspect is that swirling airs the wine which is essential for the wine to release all its flavour notes.

Smell it… (Sniffing is crucial)

Ah, the sniff! Without getting into too much technicality, here’s the gist- our tongues can only distinguish salty, sweet, sour and bitter tastes. For the rest, we depend heavily on our sense of smell. So, when we give the wine a good sniff, it reveals a bigger flavour profile- citrusy, savoury, fruity, floral, etc. It’s only once our nose has caught these aromas will our palate register them. Of course, if you’re new, the only thing you might smell in the beginning is wine but with a little help and practice, it gets easier to appreciate the bouquet. Also, if the aromas aren’t strong (meaning the wine is tight), a good, long swirl is the solution.

Sip it (Tasting the wine at last)

It’s finally time to take that first sip. But wait, there’s a right way to do that as well! Get over the urge to take a giant sip and gulp it at once. Instead, assess your wine in a 3-sip process lingering each sip on by rolling it around your mouth. With the first sip, take into account the alcohol content, acidity, tannins, sugars and all the wonderful flavours. With the second sip consider which taste is predominant and whether all flavours blend well together. And with the third, take note of specific flavours like spices, sugar, vanilla, citrus, etc.

Sync it (Paring your wines with food)

We’ve all heard of classic food pairing with wine but Chris’s theory- throw it all out the window. As long as you like the taste, the wine and food are in sync. That said, he does suggest a few things that could be kept in mind like wine should have firmer acidity than food, wine’s sweetness should be the same or more than the food and opt for bolder wines with boldly flavoured food and vice versa.

Share it (Spreading the joy)

As wine lovers ourselves it is hard to imagine a scenario where we like our wine less but as Chris points out, just ’cause something isn’t less doesn’t mean it can’t be more. Drinking and sampling wine are at their delightful best when done with friends, family or even significant others.

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Now that you’re familiar with the 8S’es of wine drinking and sampling, it’s time to head over to City & Country and test them out for yourself, or even hit up their Tasting Festival for unlimited wine this November! You can even grab a pack of 6 from their website and host a fun wine evening for friends- free delivery of course, don’t drive when you can drink!

Curiocity Staff

With a curated slate of what matters in your city, Curiocity presents you with the most relevant local food, experiences, news, deals, and adventures. We help you get the most out of your city and focus on the easy-to-miss details so that you’re always in the know.

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As the leaves are falling and the weather cools in Italy, travel with us to the rolling hills of Tuscany at our upcoming Wine Tasting! On Saturday, November 13, our Tuscan Wine Tasting will be lead by Sue Mascal of Winebow. 

After finding new favorites, you can purchase any or all to bring home.

You can arrive anytime between 5:00 & 6:30 pm for the tasting of all .

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The Paradise Center for the Arts welcomes the return of it annual “Wine, Women and Comedy,” event scheduled for 7:30 p.m. Saturday, Nov. 13 at 321 Central Ave. N., Faribault. 

This year’s speaker is TV personality, award-winning sommelier, and comedian Laurie Forster. Forster delivers an edgy, off-beat hilarious show where wine meets punchline. Using her down-to-earth approach to “wine education,” Forster peels back the labels of a few of her favorite wines while she exposes some of the deep secrets of the wine industry and why she thinks it’s so damn funny. Her unique approach to demystifying wine caught the eye of major networks and has led to appearances on The Dr. Oz Show, FOX Morning News, Martha Stewart Living Today and ABC News at Noon.

Tickets for the show are $20 for members, $25 for non-members and $15 for students. Single glasses of wine will be available for purchase or wine tasting is $12 for four tastings. Tickets for the wine tasting can be purchased at the Paradise before the event up to the night of. Tickets are $12 each and are good for 15% off the purchase of any of the four wines during the month of November 2021 at Haskell’s in Faribault.

Call The Paradise Center for the Arts at 507-332-7372 or visit the website at paradisecenterforthearts.org.

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“We could not be more excited to welcome guests to Four Seasons Resort Napa Valley,” says General Manager Mehdi Eftekari, who arrived from Manhattan three years ago to oversee the creation of the first Four Seasons within a working winery.  “It’s been a long time coming, giving us the luxury of time to build a team of truly talented people and put together thoughtful programming that marries the best of the Napa lifestyle with Four Seasons excellence.”

Christian Clerc, President, Global Operations, Four Seasons Hotels and Resorts speaks to the broader significance of this new opening: “At Four Seasons, we continuously strive to introduce guests to new places and experiences, while also adding our own unique perspective to well-established destinations.  Napa Valley is one of the world’s most coveted wine destinations, so we knew we had to enter this market with a truly unparalleled offering – one that sets a new standard for modern luxury in the region.  Mehdi and his incredible team have achieved just that, delivering what we believe to be the most exceptional resort in Napa Valley.” 

Located in the charming town of Calistoga, with just 85 rooms and suites, Four Seasons Resort Napa Valley is both intimate and at one with the surrounding countryside, boasting plenty of open air spaces surrounded by panoramic mountain and vineyard views.  Highlighted by the Elusa Winery at its heart, the Resort encompasses a destination restaurant and bar, locally inspired indoor-outdoor spa experiences, two pools plus lots of room to enjoy the fresh air, and a collection of creative event spaces for meetings, weddings and other social events.

“Fall is my favourite time of year in Napa,” continues Eftekari.  “After the busy harvest season, it’s time to relax and have fun, beginning with the Napa Valley Film Festival from November 9 to 14, followed by the local Calistoga Food & Wine event on November 20.  Then it’s the unofficial cabernet or ‘cosy’ season here in Napa.”

Be among the first to experience Four Seasons in Napa Valley:  Reserve now for autumn and winter getaways, including the Resort’s first festive season featuring special holiday menus and other surprises from Thanksgiving through to the New Year.  Reservations may be booked online.

Elusa Winery and Vineyard

For the first time, a fully immersive wine country experience is now offered within the context of a Four Seasons resort.  In partnership with Thomas Rivers Brown – a Calistoga resident who has received national acclaim since beginning his winemaking career a quarter century ago – Elusa Winery and its 4.7-acre (1.9-hectare) organic vineyard celebrates the unique terroir of the Calistoga American Viticultural Area.  With mere steps from grape to glass, guests of Four Seasons can look forward to sipping the signature Elusa wines in the Tasting Room, at TRUSS, or delivered by the bottle to one’s own guest room, suite or Private Retreat.

Guests are invited to explore the winemaking process from harvest and sorting to blending and ageing, with hands-on demonstrations, opportunities to meet the winemakers, and of course, wine tastings that include a variety of wines from the Napa region.

Signature Dining at TRUSS

The new home of celebrated Chef Erik Anderson, the Resort’s signature TRUSS Restaurant + Bar is destination dining at its best, where modern dining meets genuine service in a lush vineyard setting. 

The space encompasses two complementary experiences. Now open for lively, all-day dining is the TRUSS Living Room, where guests can share snacks and small plates such as the artful Napa Valley crudites, or perhaps enjoy the namesake Living Room pizza, made tavern-style with sausage and pickled Nardello peppers, or Chef’s signature pressed chicken, served with seasonal butternut squash, fresno peppers, popped black rice and herbs. The elevated yet approachable main Restaurant will open in the weeks to come, offering an exceptional a la carte lunch and dinner menu with first-rate service and an unparalleled wine selection.

Let’s not forget breakfast: starters include the must-try grapefruit brûlée, while mains delight with touches such as caramelised apples atop caneles waffles, and even the ubiquitous avocado toast gets special treatment with the addition of crunchy furikake and black truffle.

In addition to private dining in the Cork Room, TRUSS also features a demonstration kitchen for private and group classes in mixology, wine pairings or gaucho-style cooking on its Argentinian wood burning grill.

Romance in Wine Country

At just 90 minutes from San Francisco, Oakland and Sacramento, even those arriving by air will soon be driving through scenic mountains and vineyards on the way to the charming town of Calistoga and a warm welcome at Four Seasons Resort Napa Valley.  Whether a quick weekend getaway or a much-needed longer vacation, couples will find rustic-chic accommodations, romantic dining and lazy days by a pool reserved for adult guests. 

In an area long known for its hot springs, a mud treatment is a must at Spa Talisa at Four Seasons Resort Napa Valley.  Several outdoor decks offer tranquil relaxation and locally-inspired misting experiences, while the spa treatment menu designed by Spa Director Natalie Posner offers a series of bespoke massages including the Perfect Pair couples massage, and for babymooners, the gentle Great Expectations massage for moms-to-be.  The signature Brave Spirit Body Ritual, at 100 minutes, is in turn invigorating and restorative, while the Splendid Glow facial is a journey of deep cleansing, resurfacing and energisation using plant-based products.

Active couples will find a fully-equipped fitness centre including outdoor deck for spin classes, and complimentary bicycles will have guests out and exploring with tailor-made itineraries and in-the-know local recommendations.  Calistoga and the surrounding area, in addition to many opportunities for wine lovers to taste and shop, is also home to numerous art galleries, artisan shops, farmers markets, and restaurants and cafes. Founded in 1886, Calistoga has retained its wine country charm by careful preservation, including limiting traffic and banning fast food restaurants.

Prefer to be alone?  Put the do not disturb sign on, light the fire and order in from an extensive 24-hour in-room dining menu featuring selections from TRUSS ranging from nibbles to full meals, plus wines, beers and barista-made coffees.

Family Fun

First thing the kids will want to know:  yes, there is a second pool and it’s the centre of family fun at Four Seasons Resort Napa Valley. There are shallow areas for splashing, shaded chairs where youngsters can sip grown-up style mocktails, an adjacent activity lawn for bocce and other games, and firepits for s’mores making.  Parents can also take solace in some quiet time when children join in the fun with other young guests in the complimentary, fully-supervised Kids for All Seasons program.

Throughout their time at Four Seasons, younger guests get the VIP treatment with kid-sized robes and slippers, surprise amenities, and their own menus at Campo Poolside and TRUSS, and in-room.  When it’s bed time, Four Seasons recommends booking a one or two bedroom Bodega Suite.  From its original meaning in Spanish of “wine room,” the spacious suites with vineyard and mountain views are also equally suited to couples or friends travelling together.

For the ultimate in privacy, space and luxurious extras, choose from the Resort’s collection of Four Seasons Private Retreats.  The best choice for multi-generational families, these farmhouse-style villas include open concept kitchens, a resident chef if desired, and a dedicated Four Seasons host to help plan every fun-filled day.

“Our Private Retreats are also party-ready for a custom wine-tasting, sunset cocktails on the private terrace before a chef-prepared dinner to remember, or simply celebrating the joy of being together after too long apart,” says Eftekari.

The largest accommodation at the Resort is the 3,395 square foot (315 square metre) standalone Estate Villa, with and expansive living area opening to a broad terrace overlooking a private pool and garden, separate media room, indoor and outdoor dining areas, and three ensuite bedrooms.

Memorable Events at Four Seasons

The dream of a perfect wine country wedding comes to glorious life at Four Seasons Resort Napa Valley, Accommodating parties of up to 174 guests, a variety of flexible indoor-outdoor spaces is ready to host everything from intimate ceremonies and elegant evenings on wide terraces overlooking the on-property lake to weekend-long affairs including raise-the-roof dancing in the vineyard barn.   Resort Executive Chef Shaun Acosta works closely with the catering team to tailor meals, while Four Seasons event experts ensure creative planning and worry-free execution.

Meeting planners will appreciate the choice of several fully tech-equipped rooms ranging from the Cork Room suite to the larger Silverado and Rosedale rooms, as well as plenty of outdoor space. 

“Four Seasons Resort Napa Valley lends itself particularly to corporate retreats that combine productivity with team building and relaxation in a setting that is both inspiring, and rewarding after more than a year of virtual meetings,” says Director of Sales and Marketing Kelly Nelson.

Wedding couples, meeting planners and event hosts are invited to call 707 403 7200 to arrange site tours and book events.

Four Seasons in California

With eight additional locations in California, including three hotels in the Bay Area alone, planning a multi-location holiday or scenic road trip with the help of dialled-in concierge teams at each hotel has never been easier.  Click here to explore the possibilities. 

About Four Seasons Hotels and Resorts
Four Seasons Hotels and Resorts opened its first hotel in 1961, and since that time has been dedicated to perfecting the travel experience through continual innovation and the highest standards of hospitality. Currently operating 122 hotels and resorts, and 47 residential properties in major city centres and resort destinations in 47 countries, and with more than 50 projects under planning or development, Four Seasons consistently ranks among the world’s best hotels and most prestigious brands in reader polls, traveller reviews and industry awards.

Contact:
Kristina Rivera
[email protected]

SOURCE Four Seasons Resort and Residences Napa Valley

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Australian icon The Ghan has been roaming Australia’s countryside for decades now, but for the first time ever the train will be leaving on a special epicurean adventure to the world-renowned Clare Valley. Straight from October 8, the single-day itinerary will be a complete food and wine-focused adventure, designed to showcase a new railway journey to Aussies who have been aching to get out and explore the country in the face of ongoing lockdowns.

Now that we’re all locking towards travelling again, The Ghan’s Clare Valley journey is one of the first new domestic travel experiences to pop up and entice people to holiday here this year, with four exclusives departures during spring.

“Most of our iconic long-distance train experiences have been affected at some point throughout the year, which is why we were so excited about getting The Ghan back on the tracks just over a week ago,” said CCO for Journey Beyond Pete Egglestone. “Behind the scenes, though, and looking at what we more we can offer, which has resulted in The Taste of the Ghan.”

South Australia’s Clare Valley has long been known as one of the best destinations the country offers gourmands, and as one of the country’s oldest wine regions, it’s more than equipped to offer The Ghan’s guests a memorable experience.

Journey Beyond has put together the itinerary off the back of extensive knowledge and experience in the region. An official description lists what we can expect when rolling into The Ghan for this journey.

“Departing from and returning to the Adelaide Parklands Terminal, the journey begins with a fabulous pre-departure celebration at the Terminal. Once onboard, guests can relax and delight in a feast of the eyes, ears, and palate while enjoying breakfast en route to Clare Valley. On arrival, luxury coaches transport guests to a local winery for an insightful wine tasting, igniting the inner sommelier, and then off to enjoy a 3-course lunch amongst the vines at another local winery, replete with wine pairings. At day’s end, guests will re-board the train and enjoy a final glass of wine or port, paired with cheese and chocolate, on the return to Adelaide. Our Clare Valley partner vineyards include Pikes Winery/Slate at Pikes, O’Leary Walker and Bus DeVine at Pauletts.

As part of South Australian Tourism Commission’s (SATC) South Australian Great State Experience Vouchers, guests can use their voucher towards booking a Platinum or Gold Class Experience on the Taste of The Ghan. Bookings outside of SATC vouchers can be made directly through Journey Beyond at journeybeyondrail.com.au. Additionally, Qantas Frequent Flyer members can earn 1 Quantas point per AU$1 spent to put towards their next rail holiday.

More to Explore on the AU:

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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Originally Appeared Here

news, food bites, food news, newcastle nsw, hunter valley, takeaway, restaurants, delivery

Hunter Valley winemaker Nick Flanagan saw the writing on the wall when COVID case numbers started to increase in Sydney in June. It was time for Glandore Estate Wines to “pivot” to an online model, and quickly. “We are so affected by what is happening in Sydney that once things started to get a bit away from the guys in control down there we knew we had a long road in front of us,” he told Food & Wine. “For a while we were still having people from unaffected areas drop in, but once they were in lockdown, things got pretty slow here. If I had to put a date and time on it, it was 2.30pm on June 26 and we were about to kick off our annual Burning of the Barrel. “We had 500 people arriving in 30 minutes and the government announced that the Greater Sydney Region was going into lockdown at 6pm that night. “It was crushing and an incredibly stressful time.” Virtual tastings have now replaced the typical cellar door experience. “There is a straight-up wine tasting of four of our most popular wines at the cellar door or a luxurious experience where our wines are paired with handcrafted Adora chocolate truffles,” Flanagan said. “Depending on the tasting experience, in the packs you receive four 100ml wine bottles, chocolate truffles (chocolate tasting only), tasting notes, chocolate mats (chocolate tasting only) and a Glandore glass to taste from. “These tastings can be self-driven, where you jump online with friends and family and have some fun, or hosted experiences where you schedule a day and a time and a Glandore team member will join you online and take you through your tasting.” The most popular tasting has been the Chocolate and Wine Tasting Experience. “The virtual tastings are exactly the kind of excuse people are looking for to connect and reconnect with loved ones,” Flanagan said. “There has been a really strong response from the business community as we originally pitched the idea as a way of building some fun into online team meetings or to replace the missed afternoon drinks. “These guys were trying online trivia, Pictionary and other games but wine is a great anchor for people to hold a conversation around, so it has really come together. “Everything we do at Glandore is for the love of wine and having a good time but that doesn’t mean you can’t learn a thing or two. “The hosted sessions are based around the casually informed atmosphere we maintain at our cellar door here in the Hunter. It’s relaxed, informative and far from a classroom lecture but the customer always leaves knowing more than when they arrived. “We were last year’s Hunter Valley Cellar Door of the Year and we like to maintain a standard we would expect to enjoy if we were to partake in something like this or a cellar door visit.” Online wine sales are, of course, still being offered. “We have been releasing a range of limited release wines and experiences, along with our core range of wines, as we are always trying to convince people to buy direct from the maker rather than the giants of retail out there,” Flanagan said. There are other Hunter Valley vineyards offering virtual tasting experiences, including Brokenwood Wines, Savannah Estate, Mercer Wines, Margan Wines, and Saddler’s Creek Wines. There are many, many online options, including gin and spirits tastings. The Hunter Events Seafood & Cider Festival 2022 now has a date. It’s all happening at Fullerton Cove’s Stanley Park on September 10 next year, 10am to 4pm. There will be fresh and cooked seafood, food trucks, live music, market stalls, a Kids Zone, oyster shucking and prawn peeling competitions, seafood and wine pairings, information about sustainable fishing and marine conservation, and much more. You can even learn how to properly fillet a piece of fish or clean a crab at one of the masterclasses and demonstrations being held on the day. You can sign up to the mailing list online at seafoodandciderfestival.com.au to get exclusive access to the first wave of tickets when they’re released. Slow Food Hunter Valley are known for their community-driven initiatives, and their Community Cooking Program is no exception. It is helping to provide meals to people in need in the Maitland community, aided by donations of rescued food by OzHarvest Newcastle. Over the past fortnight Slow Food volunteers have made 182 kilograms worth of tasty and nutritious meals. Also doing their bit for the community is Suspension Espresso at Islington, who have partnered with REACH Homeless Services to distribute free breakfast packs through the cafe to those in need, and Newcastle’s Soul Cafe. It’s open for takeaway hot and frozen meals (Monday to Thursday, 11am to 12.30pm) at the corner of Hunter and Watt streets. Soul’s pantry is open Tuesday and Wednesday, 1pm to 2pm, and Friday, 9am to 10am. High-profile chef Lesley Taylor has been busy helping the Soldiers Point community during lockdown, supplying close to 500 free meals to people in need. The Blind Monk at Hamilton is now open for takeaway pizza and cocktails. Our Taste of Greece at New Lambton is now offering takeaway and home delivery Thursday to Saturday from 5.30pm. Lovedale Smokehouse Gourmet Pantry & Cafe is now selling $12.50 heat-and-eat frozen meals. Order online for pick up Saturday and Sunday, 11am to 2pm. Kahibah Sports Club is now selling takeaway cocktails ($10 per jar). Oh My Papa in Newcastle’s East End is re-opening this Friday for pick up and delivery, food and beverages. The Nag’s Head Hotel at Adamstown has introduced a weekend Lockdown Survival Kit (cocktail and a meal). The Wickham Park Hotel is launching a takeaway and delivery menu today. It’s available Wednesday to Sunday, noon to 2pm, and 5pm to 8pm.

/images/transform/v1/crop/frm/37hLjTSaqSzzPeeWNnNkKKB/2b319b19-8351-44ba-ac8a-641d529af6c4.jpg/r0_658_3024_2367_w1200_h678_fmax.jpg

September 1 2021 – 7:07AM

FORWARD THINKING: Glandore Estate at Pokolbin introduced “virtual tastings” when the Greater Sydney lockdown came into effect.

Hunter Valley winemaker Nick Flanagan saw the writing on the wall when COVID case numbers started to increase in Sydney in June.

It was time for Glandore Estate Wines to “pivot” to an online model, and quickly.

“We are so affected by what is happening in Sydney that once things started to get a bit away from the guys in control down there we knew we had a long road in front of us,” he told Food & Wine.

“For a while we were still having people from unaffected areas drop in, but once they were in lockdown, things got pretty slow here. If I had to put a date and time on it, it was 2.30pm on June 26 and we were about to kick off our annual Burning of the Barrel.

“We had 500 people arriving in 30 minutes and the government announced that the Greater Sydney Region was going into lockdown at 6pm that night.

“It was crushing and an incredibly stressful time.”

Virtual tastings have now replaced the typical cellar door experience.

“There is a straight-up wine tasting of four of our most popular wines at the cellar door or a luxurious experience where our wines are paired with handcrafted Adora chocolate truffles,” Flanagan said.

“Depending on the tasting experience, in the packs you receive four 100ml wine bottles, chocolate truffles (chocolate tasting only), tasting notes, chocolate mats (chocolate tasting only) and a Glandore glass to taste from.

“These tastings can be self-driven, where you jump online with friends and family and have some fun, or hosted experiences where you schedule a day and a time and a Glandore team member will join you online and take you through your tasting.”

The most popular tasting has been the Chocolate and Wine Tasting Experience.

“The virtual tastings are exactly the kind of excuse people are looking for to connect and reconnect with loved ones,” Flanagan said.

“There has been a really strong response from the business community as we originally pitched the idea as a way of building some fun into online team meetings or to replace the missed afternoon drinks.

“These guys were trying online trivia, Pictionary and other games but wine is a great anchor for people to hold a conversation around, so it has really come together.

“Everything we do at Glandore is for the love of wine and having a good time but that doesn’t mean you can’t learn a thing or two.

“The hosted sessions are based around the casually informed atmosphere we maintain at our cellar door here in the Hunter. It’s relaxed, informative and far from a classroom lecture but the customer always leaves knowing more than when they arrived.

“We were last year’s Hunter Valley Cellar Door of the Year and we like to maintain a standard we would expect to enjoy if we were to partake in something like this or a cellar door visit.”

Online wine sales are, of course, still being offered.

“We have been releasing a range of limited release wines and experiences, along with our core range of wines, as we are always trying to convince people to buy direct from the maker rather than the giants of retail out there,” Flanagan said.

There are other Hunter Valley vineyards offering virtual tasting experiences, including Brokenwood Wines, Savannah Estate, Mercer Wines,Margan Wines, and Saddler’s Creek Wines.

There are many, many online options, including gin and spirits tastings.

The Hunter Events Seafood & Cider Festival 2022 now has a date.

It’s all happening at Fullerton Cove’s Stanley Park on September 10 next year, 10am to 4pm.

There will be fresh and cooked seafood, food trucks, live music, market stalls, a Kids Zone, oyster shucking and prawn peeling competitions, seafood and wine pairings, information about sustainable fishing and marine conservation, and much more.

You can even learn how to properly fillet a piece of fish or clean a crab at one of the masterclasses and demonstrations being held on the day.

You can signup to the mailing list online at seafoodandciderfestival.com.au to get exclusive access to the first wave of tickets when they’re released.

Slow Food Hunter Valley are known for their community-driven initiatives, and their Community Cooking Program is no exception. It is helping to provide meals to people in need in the Maitland community, aided by donations of rescued food by OzHarvest Newcastle. Over the past fortnight Slow Food volunteers have made 182 kilograms worth of tasty and nutritious meals.

Also doing their bit for the community is Suspension Espresso at Islington, who have partnered with REACH Homeless Services to distribute free breakfast packs through the cafe to those in need, and Newcastle’s Soul Cafe. It’s open for takeaway hot and frozen meals (Monday to Thursday, 11am to 12.30pm) at the corner of Hunter and Watt streets. Soul’s pantry is open Tuesday and Wednesday, 1pm to 2pm, and Friday, 9am to 10am.

High-profile chef Lesley Taylor has been busy helping the Soldiers Point community during lockdown, supplying close to 500 free meals to people in need.

The Blind Monk at Hamilton is now open for takeaway pizza and cocktails.

Our Taste of Greece at New Lambton is now offering takeaway and home delivery Thursday to Saturday from 5.30pm.

Lovedale Smokehouse Gourmet Pantry & Cafe is now selling $12.50 heat-and-eat frozen meals. Order online for pick up Saturday and Sunday, 11am to 2pm.

Kahibah Sports Club is now selling takeaway cocktails ($10 per jar).

Oh My Papa in Newcastle’s East End is re-opening this Friday for pick up and delivery, food and beverages.

The Nag’s Head Hotel at Adamstown has introduced a weekend Lockdown Survival Kit (cocktail and a meal).

The Wickham Park Hotel is launching a takeaway and delivery menu today. It’s available Wednesday to Sunday, noon to 2pm, and 5pm to 8pm.

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Originally Appeared Here