You are cordially invited to an exclusive intimate wine tasting experience on Thursday, June 16th, from 4 pm – 7 pm at Luce Loft in downtown San Diego. Register here.
Hosted by Santa Barbara Vintners, a non-profit trade association, this special evening will feature top producers from Santa Barbara Wine Country, which was honored last fall as “Wine Region of the Year” by Wine Enthusiast magazine.
What to expect: Taste acclaimed wines from 10 of Santa Barbara’s premier vintners, including wineries such as Foxen, Fiddlehead Cellars, Sanford Winery, Margerum, Miller Family Vineyards, Zaca Mesa, Folded Hills, Hitching Post, Dierberg, and Fess Parker.
Taste exclusive offerings brought in only for this event as well as wines grown from iconic vineyards such as Bien Nacido, Vogelzang, Sanford & Benedict and Star Lane.
Enjoy light bites paired with wines inspired in a fusion of styles from Santa Barbara meets San Diego!
Learn about Pop-Up Wine Events kicking off in San Diego this summer.
Hear about the recently launched Santa Barbara Vintners mobile app.
Meet more than a dozen winemakers to learn what makes the award-winning Santa Barbara wine region California’s hidden gem.
Alison Laslett, CEO of the Santa Barbara Vintners, will also be on hand to talk about the region as a world-class wine-producing and wine grape growing region, as well as an unmatched weekend getaway.
We hope you can join us for this special evening.
This is a San Diego Industry Trade* & Media event only please see below for what constitutes as ‘Trade / Industry’
Please RSVP to this email by Monday, June 6.
Wine Industry Trade & Media Community: Wine Servers, Wine Buyers, Sommeliers, Wine Brokers, Wine Distribution Representatives, Food & Beverage managers, restaurant managers, Wine club managers, Wine Bloggers, Podcast hosts, Documentary producers, Wine writers, Travel Writers, Travel Bloggers
On June 13th, in New York City, there will be a luncheon at Temperance Wine Bar, an electric wine bar in the “village.” Temperance Wine Bar, serves over 100+ wines by-the-glass and none by the bottle. This encourages guests to sample multiple different wines all diverse in style. The food is an array of small plates inspired from many different cuisines and countries making it easy for guests to explore with different pairings. In addition, Temperance Wine Bar is owned and managed by top sommelier A.J. Pons, who also holds his WSET level 3. This event will involve a dozen importers who will taste Bordeaux wines in a tasting paired with a lunch.
The same day, there will also be a dinner dedicated to distributors at The Gallery at Odo, a private space featuring a japanese kaiseki speakeasy. The restaurant will offer a unique experience for the guests and is a perfect location for discussion and networking.These events will be led by Mary Gorman, Master of Wine, specializing in Bordeaux Wines.
On June 15th, in Chicago there will be another event held at Bottles Up from 12-2 pm located at 3164 N Broadway St. Chicago, IL 60657. Bottles Up is a bottle shop + experience consisting of a team who take great pride in caring for the world and what it’s drinking. The event will be led by Kristen Ellis, experienced sales and marketing professional, events manager, and wine educator holding advanced certifications in wines and spirits with over twelve years’ experience in the sales, beverage, and service industries.
About the Charming Taste of Europe: Europe, a place with timeless charm, is the birthplace of some of the highest-quality products in the world. The Charming Taste of Europe is a special project that introduces exquisite specialties to the United States and Canada, such as Italian and French wines, and fresh fruits from Greece, that showcase Europe’s charm, beauty, culture, history, art, heritage and unmistakable tastes.
The mission of the Charming Taste of Europe, co-funded by the European Union, is to increase awareness of the merits and quality standards of select European wines and fresh fruits with promotional activities in the competitive markets of the U.S. and Canada. The Charming Taste of Europe is promoted by the Consortium for the Protection of Wines of Abruzzo, the Union of Agricultural Cooperatives of Kavala (Kavala COOP), the Agricultural Cooperative of Rachi Pieria “Agios Loukas” and the Union of Sweet Bordeaux Wines. These European agricultural products, famous around the world for their outstanding qualities, will continue to be promoted with initiatives and events for consumers, journalists and trade professionals. For more information visit charmingtasteofeurope.eu
The content of this promotion campaign represents the views of the author only and is his/her sole responsibility. The European Commission and the European Research Executive Agency (REA) do not accept any responsibility for any use that may be made of the information it contains
Wines of Spain Trade Show – Jaleo Restaurant – Washington DC – June 27th. Registration vie EventBrite.
Join Markentry USA for this free, exclusive event, to taste, trade, and network with other wine professionals, all while enjoying delicious Spanish tapas from Jaleo by world-renowned chef, José Andrés!
Who should attend?
Importers
Distributors
Retailers
Restaurants
Hotels
Other wholesalers
Why attend?
Connect with 36 top producers across many regions from Spain
Taste more than 140 types of wine
Network with more than 150 wine industry professionals
Enjoy the spirit and flavors of Spain with signature tapas from Jaleo by two-star Michelin chef José Andrés
Learn about, explore, and discuss the latest trends in wine markets today
Karen Hoskin of Montanya Distillers will host and facilitate an impressive lineup of speakers and panelists from the American craft rum scene for this year’s Rum Summit. Topics will cover our sugar cane supply chain, sustainability and ethical sourcing, global growth and implications of this category, American rum’s growing role in the industry and more.
Karen Hoskin, Montanya Distillers & Olivia Stewart of Three Roll Estate
Karen Hoskin is known as a vanguard of the rebirth of American Rum. When she started Colorado’s craft distillery Montanya Distillers in 2008, few people knew there was a strong American rum tradition or mountain rum tradition. Craft cocktails were not yet a major US trend and rum was considered the wild west of spirits. Karen helped change those perceptions while steering the distillery to growth every year. She has just completed a major expansion of her rum distillery in Crested Butte. Karen continues to have a strong hand in inspiring the US market to respect and love American Rum, embrace craft cocktails, put rum into the best cocktails, and understand the mountain rum tradition. She is a frequent speaker and industry leader on distilling science, distilling business, mixology, bar business and sustainability.
10am
Sugar is made in Louisiana sugarcane fields throughout a 7 – 9 month growing season. The focus of this presentation will be the production of raw sugar and molasses in the factory from newly harvested sugarcane.
Kenneth Gravois, PhD, Sugar Research Station & Olivia Stewart of Three Roll Estate
From a young age, Kenneth had an academic streak that helped him see possibilities in and ask questions about sugar cane, agriculture, sustainability, and environmental impact. This persistent inquisitiveness took him to Louisiana State University (LSU) where he earned his bachelor degree in crop science and a masters and PhD in plant breeding. Today, Kenneth provides leadership for the LSU AgCenter’s Sugar Research Station which has descended from the original Louisiana Sugar Experiment Station. One thing he sees becoming more important to the scientific research community, and to his work in particular, is connecting with consumers.
11am
Kenneth Gravois joins Olivia Stewart in a discussion on the impact rum could have on Louisiana’s sugarcane industry. From supporting cane-growing families, to tourist dollars and jobs, this diversification of the industry has the potential to benefit the entire state.
Olivia Stewart of Three Roll Estate & Kenneth Gravois, PhD, Sugar Research Station
Olivia Stewart’s family has owned and operated their Louisiana cane farm and sugar mill since 1859. Her childhood on the farm instilled a passion for all things sugarcane––and eventually rum. When the pandemic hit, she moved back home to operate the family’s distillery, Three Roll Estate. Located in Baton Rouge, they distill an array of rums from cane juice and molasses, all of which are sourced from their own fields and mill.
11:30am
Molasses and the rum distiller’s dilemma: molasses procurement and impacts on rum production
Molasses is the most important raw material in the production of rum. However, molasses is also a very complicated commodity whose quality fluctuates dramatically based on global sugar prices. In this session we will review the numerous factors affecting the quality of molasses for distilling and we will analyze actual production data in order to gain insights into how molasses quality may adversely impact rum production and strategies to potentially mitigate some of the more salient negative effects.
Roberto J. Serralles, PhD, Destilería Serrallés
Roberto Serrallés is a sixth-generation rum maker based in Ponce, Puerto Rico, where his family business, Destilería Serrallés has been operating since 1865. As one of America’s oldest family-owned businesses, Destilería Serrallés has been producing exceptional rums for over 155 years. Its flagship brand Don Q is the leading premium rum brand on the island. Roberto began working at Destilería Serrallés in 2004 after completing a PhD in Environmental Studies from the University of Oregon. His first project for the Distillery was to design and implement a state-of-the-art wastewater to energy treatment facility that has helped turn Destilería Serrallés into one of the greener distilleries in the Caribbean. Roberto was honored with the Master Distiller and Rum Pioneer awards at the 2013 Golden Barrel rum awards ceremony in London for his contribution to the Rum industry and he was named Rum Expert of the year at the 2014 Madrid Rum Congress. He holds a BA from Brown University. He is a member of the Board of Trustees of the Fundación Luis A Ferre which manages the Museo de Arte de Ponce and is a member of the Board of Trustees of the Puerto Rico Conservation Land Trust.
12:30pm
Lunch is included in the ticket price and will be served on-site
1:30pm
Molasses and wastewater management: what comes in, must come out!
In this session we will continue to explore how the quality of molasses affects rum production, focusing more deeply into how molasses quality affects wastewater management at a rum distillery. Using actual production data, we will explore the impact of molasses quality on performance of anaerobic and aerobic digestion post distillation. More broadly, we will discuss wastewater management and the potential for associated closed-loop processes that can help the spirits industry become more sustainable.
Roberto J. Serralles, PhD, Destilería Serrallés
Roberto Serrallés is a sixth-generation rum maker based in Ponce, Puerto Rico, where his family business, Destilería Serrallés has been operating since 1865. As one of America’s oldest family-owned businesses, Destilería Serrallés has been producing exceptional rums for over 155 years. Its flagship brand Don Q is the leading premium rum brand on the island. Roberto began working at Destilería Serrallés in 2004 after completing a PhD in Environmental Studies from the University of Oregon. His first project for the Distillery was to design and implement a state-of-the-art wastewater to energy treatment facility that has helped turn Destilería Serrallés into one of the greener distilleries in the Caribbean. Roberto was honored with the Master Distiller and Rum Pioneer awards at the 2013 Golden Barrel rum awards ceremony in London for his contribution to the Rum industry and he was named Rum Expert of the year at the 2014 Madrid Rum Congress. He holds a BA from Brown University. He is a member of the Board of Trustees of the Fundación Luis A Ferre which manages the Museo de Arte de Ponce and is a member of the Board of Trustees of the Puerto Rico Conservation Land Trust.
2:30pm
Myths, Misconceptions, and Misinformation: Overcoming Rum’s Categorical Confusion: American Rum’s revival has come during a time when the global rum category is fraught with misconceptions. In this presentation, Will Hoekenga will separate fact from fiction so you can not only educate consumers accurately, but make an authentic product that brings clarity to the category instead of more confusion.
Will Hoekenga
Will Hoekenga is the founder of American Rum Report, a website and newsletter that tracks U.S.-produced rums to reveal emerging trends, provide transparency, and offer a full picture of the American rum revival. He is also co-founder of The Rumcast podcast.
3:30-4pm
Coffee & Networking
4pm
Barrel Aging Chemistry with comparative tasting
Lula Distiller Judy Allen & Co-Owner Bear Caffrey, MD
Judy Allen is originally from Greenville, Michigan, Judy Allen became interested in mechanics and machinery while working in her family-owned hardware store. She moved to New Orleans in 2001 and began working as a bartender at locally owned restaurants and bars. She eventually landed at Lula Restaurant Distillery in 2017.
Bear Caffery’s interest in Lula Restaurant-Distillery is born on his passion for distilling and brewing. Prior to the Lula concept, Bear’s brewing and distilling interests have been personal interests; however, he has obtained an extensive knowledge and hands on experience in both arenas. He has brewed multiple all grain beers and is well versed in the processes necessary to take Lula Spirits from raw ingredients to the bottle.
Bear studied biology and chemistry at Louisiana Tech University in Ruston and attended medical school at LSU Health Sciences Center.
Recent Comments