Food Network Cocktails, Caviar, Champagne and a Seminar

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The annual Food Network Food & Wine Festival began this week on Thursday. It’s a fun week of food, spirits, and parties. I began the festivities Saturday attending a wine seminar and a caviar, cocktails and champagne event.


The World’s Top Wine Estates hosted by Ray Isle

NV Drappier Brut Natural (Champagne).  An unusual dark copper color, yeasty, green apple on the nose, very tart green apple on the finish. No dosage added.

2013 Schloss Johannsberg Riesling “Silberlack Erstes Gewachs” (Rheingau). Medium yellow, dusty closed nose, tight fruit, closed, tart.

2013 Chateau La Louviere Blanc Pessac-Leognan (Bordeaux). Light yellow with greenish tints, turned dirt and green vegetable on the nose, toast notes on the fruit, mouth-watering astringency.

2012 Flowers Chardonnay Estate “Camp Meeting Ridge” (Sonoma Coast). Gold in color with ripe papaya and a hint of barnyard on the nose with lemon custard and crushed rocks on the fruit and finishes tight.

2009 Badia a Passignano Chianti Classico Gran Selezione (Tuscany). Dark brick in color with a big perfume of fresh rosemary and dark leather, concentrated, chunky and tight, silky tannin.

2012 Coudelet de Beaucastel Cotes du Rhone Rouge (Rhone). Dark red with crushed red berry and slate on the nose, chewy, dense fruit, stone, silky tannin on the long finish. Tasty.

2009 Mayacamas Cabernet Sauvignon “Mt Veeder” (Napa). Inky black with crushed black fruit and dark chocolate on the nose, dense and concentrated with cedar notes on the finish.

2011 Graham’s Quinta Dos Malvedos (Portugal). Black in color with cooked fruit and wet rocks on the nose, dense, very tight at the end with big tannin.

Later that afternoon, I attended the Delta Airlines sponsored Caviar, Champagne and Cocktails event at the Wayfarer at 101 West 57th Street in Manhattan. It was a big cocktail party with Caviars provided by Paramount Caviar, Champagnes from Henriot and various cocktails such as the Kentucky 75, Devil in a Red Dress, Courvoisier Cooler and the Courvoisier Classic. I’m not a huge fan of caviar but I did like the hackleback which were small pearls of very buttery tastiness. It was a fun party.

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