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    Posted on March 23rd, 2010

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    Mar 27 – Pebble Beach Food & Wine, Andy Beckstoffer, The Sum red wine

    pb wineFirst up is Dave Bernahl, co-founder of the 3rd Annual Pebble Beach Food & Wine event April 8 -11.  We’ll tell you all about this spectacular food and wine extravaganza, the location couldn’t be better, and the list of celebrity chef/winemaker attendees is amazing. 

    Hosted on one of the most pristine strips of coastline in the world, Pebble Beach Food & Wine celebrates 60 celebrity chefs and 250 wineeries during this unforgettable four-day event.  Internationally acclaimed wineries and chefs come together with California’s regional superstars to create an unbelievable series of luxurious luncheons, delectable dinners, cooking demonstrations, wine tastings, and one of the most decadent grand tastings in the country.  www.pebblebeachfoodandwine.com   866 907-Food for more info

    In the second half, I’ll be talking to Andy Beckstoffer CEO of Beckstoffer Vineyards and 2010 Vintners Hall of Fame inductee.

    andy beckstofferAndy Beckstoffer came to Napa as a corporate executive in 1969, after earning an M.B.A. from the Amos Tuck School of Business at Dartmouth College. Recognizing the potential for growth in premium wines, he started a farming company which he eventually purchased in 1973. Beckstoffer Vineyards has grown to be the largest vineyard owner, farming group, and winegrape seller in the Napa Valley and the North Coast, delivering grapes to more than 100 of the state’s most famous wineries. Andy Beckstoffer developed a formula for paying growers based on the finished wine value, thus reducing the incentive for excessive yield and focusing growers on quality. He has played a major role in preserving agriculture in the Napa Valley and has contributed to efforts to restore the Napa River.  www.beckstoffervineyards.com

    The Good Life Guy Wine of the Week:
    2007 “The Sum” Cabernet based blended red wine produced by Tuck Beckstoffer, Andy’s son.

    the sum labelThis amazingly well endowed profoundly rich red wine must be smelled and tasted to be believed. The color is a rich, deep purple garnet and gives but a small hint as to what’s inside.
    The nose gives off soaring and wonderfully focused aromas of ripe stone fruit, vanilla, cherries, cedar cigar box, blackberries and cinnamon. In the mouth, there are layers upon layers of broad, sweet opulent fruit balanced by firm tannins, great acidity and oak.

    This BIG red wine is available at Jacob Liquor Exchange on North Rock Road!

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    Posted on March 16th, 2010

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    Mar 20 – Aspen F&W Classic, Runquist wines

    gail simmonsMy first guest is Gail Simmons, known to millions by her role as a regular judge and critic on Bravo’s Emmy-nominated, hit contest reality series Top Chef.  Gail joined Food & Wine in 2004 and handles special projects for the magazine, acting as liaison between the marketing and editorial teams on magazine events and chef-related initiatives.  In that role, she is responsible for the Food & Wine Classic in Aspen; June 18-20 – The topic of todays show!

    aspen2010

    The Food & Wine Classic at Aspen is the nations premier wine and food event with emphasis on education through the many seminars and guided tastings.  Join me at this year’s event for some first class food, wine & fun. I’ll be broadcasting from Aspen, my 20th year of live coverage!
    Tickets sell-out fast…Learn more and reserve today

    In the second half I’ll be talking to rock star winemaker Jeff Runquist about his Sierra Foothills winery and award winning wines.  I had the pleasure of judging some of Jeff’s stellar wines at the Jerry Mead New World International Wine Competition (www.NWIWC.com) two weeks ago. 

    NWIWC – NEW WORLD GRAND CHAMPION – BEST NEW WORLD RED WINE
    rbarbera_bigJeff Runquist Wines 2008 Barbera Amador County California

    The 2008 Barbera has a medium purple color that is not as dark as in past years. Mature carmine hues belie the wine’s acidity. The aromas are of fully ripened red and black fruits; featuring, currants, plums, and boysenberries. The bouquet shows vanilla, hazelnut, and toast. On the palate this wine has juicy red fruit flavors along with a smoky/sweet oak component. In keeping with our ‘cellar style’ the tannins are round and supple. The finish is long and harmonious with lingering notes of toasted French oak. I especially enjoy Barbera with Mediterranean Cuisine that includes Feta cheese, capers, anchovies, or olives.

    Varietal Composition: 100% Barbera
    Oak Regime: 51% American Oak, 49% French Oak
    700 Cases Produced

    Get some today, it won’t last long;  www.jeffrunquistwines.com
    Check out the Platinum 2008 Zinfandel Massoni Ranch Amador County too 🙂

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    Posted on March 8th, 2010

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    Mar 12 – BBQ Road Trip, BBQ friendly wine

    Former Wichitan Michael Karl Witzel joins us for a chat about one of his most recent books;  Barbecue Road Trip: Recipes, Restaurants, & Pitmasters from America’s Great Barbecue Regions.

    With its fervent aficionados, traditions, and wildly varying regional styles–each with its passionate advocates–barbecue is much more than a way of cooking meat: it’s a cultural ritual. A history as entertaining as it is informative, this book is the first to explore American barbecue’s regional roots. Nationally renowned food commentator Mike Witzel takes readers on an eye-opening (and mouth-watering) tour of the histories, techniques, culture, competitions, traditional side dishes, and classic hot spots associated with barbecue’s four major regionally based styles. With hundreds of photographs and illustrations, print ads, signage, and more, this account offers a rich picture of American barbecue in Texas, North Carolina, Memphis, and Kansas City (home to at least 100 barbecue restaurants and the world’s largest annual barbeque contest). Pork or beef, sweet or spicy, marinated or rubbed, basted or slathered in sauce, cooked slowly or seared, over coal or wood chips, here are the styles from which all American barbecue is derived, in all their rich flavor and folklore. For those who wish to do further research, the book provides a listing of top barbecue joints in all 50 states.

    The Good Life Guy Wine of the Week:  A BIG fat BBQ friendly red wine!

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    Posted on March 2nd, 2010

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    Mar 6 – Patz & Hall, Pac Rim Riesling

    ptz&Hall logoThis week I will be chatting with Donald Hall, one of the Founders of Patz & Hall about this great producer of Chardonnay and Pinot.

    Established in 1988, Patz & Hall embodies the shared vision and collective expertise of four talented friends – Donald Patz, James Hall, Anne Moses and Heather Patz. Together, this dedicated team of individuals has turned a desire to craft benchmark, single-vineyard Chardonnays and Pinot Noirs into one of California’s most celebrated artisan wineries.

    Find any of these wines and let the party begin, great quality and splendid examples of some of the finest vineyards in California.   More info at www.patzhall.com

    Later in the program I’ll be telling you all about the increased awarness of Riesling in general, the latest award winners and the Riesling Taste Profile a new label guide that will help consumers select a wine with the desired level of sweetness…finally! Learn more: www.drinkriesling.com

    IRF-riesling taste profile small

    The Good Life Guy wine of the week:  2008 Pacific Rim Sweet Riesling
    A great wine from Washington State that has the Taste Profile on the back!

    pr sweet riesling lableThe Washington grapes chosen for the Sweet Riesling are picked riper than the grapes for the dry Riesling. A small amount of yeast is used to encourage the fermentation to stick — or keep it from becoming completely dry. It’s fermented at low temperatures in stainless steel tanks. Like the Dry Riesling, this is another no oak, no malolactic wine. To stop the fermentation the centrifuge is used, which separates the yeast and the wine… this concludes the fermentation. A good amount of carbon dioxide is left in the wine to create a lively feeling to the wine — although it’s not spritzy.

    The resulting wine is moderately sweet and refreshingly low in alcohol — less than 9% — with flavors of pineapple and peach. The Sweet Riesling brings perfect balance to all fiery fare — especially Thai, Szechwan and Caribbean cuisine… or simply enjoy as an aperitif.

    Get some at Jacob Liquor Exchange!  Rock and 29 St N. or West 21st and Tyler

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    Posted on February 22nd, 2010

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    Feb 27 – The Modern Mixologist and Distillery No.209 Gin

    It’s a Spirited show today!  First up, Master Mixologist Tony Abu-Ganim live from the South Beach Food & Wine fest to talk about the hottest cocktails and his just released new book; The Modern Mixologist

    Modern MixologistOver the course of the past two decades, Tony Abou-Ganim has earned his reputation as one of the leaders in the craft cocktail movement. Through his work with food and hospitality legends like Mario Batali, Steve Wynn, and Harry Denton, Abou-Ganim has earned his reputation as “the Modern Mixologist,” someone bringing the traditional art of mixology into the 21st century. Now, in The Modern Mixologist, Abou-Ganim has established the new standard in cocktail books — a must-have guide to home mixology in a beautiful, coffee-table–suitable format. Featuring gorgeous full-color photography throughout by the award-winning Tim Turner, this book instantly becomes the most beautiful guide to creating cocktails available anywhere. If you carry one high-end cocktail book, this is it — sure to be a terrific gift item all year round.

                                                                                                                                                                                                             

    No 209 GinIn the second half Spirits remain high with a special Gin from Distillery No. 209, a San Franciso showcase distillery concieved and executed by Wichita native son Leslie Rudd.  Joining us from the distillery is Master Distiller Arne Hillesland.  www.distillery209.com

    Everything at Distillery No. 209 is crafted with only the highest quality in mind, nothing less. Gin has never stood still and the research for No. 209 Gin held to this ideology in crafting a new offering. The spirit started as a very heavily flavored, sometimes rough spirit, and it was for a time almost excessively sweet, then very dry and ‘junipery.’ The 209 team has expertly taken the juniper berry heritage a step further by fusing it with citrus, exotic fruits, and spices. Pristine perfection in appearance. The first sniffs are treated to generous notes of citrus zest, especially lemon peel; later swirlings and inhalations instigate earthier, root-like scents, in particular, juniper berry, orris root, licorice, coriander and angelica. The palate entry is bittersweet, intensely grainy and speckled with licorice and orris root; at midpalate, the viscosity comes alive, underpinning the marginally sweeter (from palate entry) flavor that turns delightfully herbal. Finish is decidedly herbal/leafy/seed-like and, finally, bittersweet. Enough changes in direction to keep the taste buds fully alert for the entire ride. An adult gin with an adventurous attitude. Nicely rendered. Highly Recommended!”
    Spirit Journal – F. Paul Pacult 

    The Spirt of the Week isn’t yet available here in Kansas 🙁

    But…Click here to get you some!

    Jacob Liquor Exchange remains the BEST Wine, Spirits & Beer store in the Midwest…

    …you can be sure they’ll be the first to carry this splendid gin!

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