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Paso Robles CAB Collective Garners Acclaim for Cabernet and Red Bordeaux Varietals

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CABs of Distinction Expands to Five-day Event

The Paso Robles CAB (Cabernet and Bordeaux) Collective (PRCC) announced details for its second annual CABs of Distinction events, April 22 - 26, 2014.

After the success of the inaugural CABs of Distinction event (launched last year to celebrate and promote Cabernet Sauvignon and red Bordeaux varietals produced in Paso Robles, California) and the increased exposure and credibility from Paso Robles being named Wine Region of the Year byWine Enthusiast Magazine, the PRCC has geared up for even more exciting events in 2014. The CABs of Distinction events will take place in locations across the Paso Robles AVA with enhanced sommelier, media, trade and consumer experiences.

The five-day event begins with the first annual CAB Camp, April 22-24.  In collaboration with The SOMM Journal, the PRCC has developed a three-day, comprehensive and educationally-focused tour that will explore Cabernet and red Bordeaux varietals in Paso Robles. The 20 select sommeliers and key wine buyers will gain in-depth knowledge of the promise of these varietals from the Paso Robles AVA (American Viticulture Area). The behind-the-scenes educational experiences will include component tastings, analysis of clonal selections, barrel tastings, vineyard tours, En Primeur barrel tasting of the 2013 vintage, current vintage tastings, a Library/Rare and Reserve tasting that will show the ageability of these wines, winemaker dinners, a zip-line tour over vineyards, and more.


Media- and trade-only events will be held April 23-25. The PRCC has made complimentary tickets available for qualified media and trade to attend educational events that will shed light on the true potential of Cabernet and red Bordeaux varietals from Paso Robles. The non-profit association of 28 winery members will host: En Primeur barrel tasting from the as-yet-unreleased 2013 vintage at 3:30 p.m. followed by a tasting of all current vintage red Bordeaux varietal wines on April 23 in the Paso Robles Inn Ballroom. The following day will include a vintner panel discussion at 10 a.m. moderated by Matt Kettmann, contributing editor of Wine Enthusiast and senior editor of Santa Barbara Independent. The afternoon will then transition to the Library/Rare and Reserve tasting beginning at 2:30 p.m. after lunch. Friday, April 25 will consist of self-directed events at member wineries and winemaker dinners in the evening.

Access to the media- and trade-only events can be requested by emailing info@pasoroblescab.com 

Consumer-focused events will take place April 25-26. These two days will showcase spectacular quality wines from producers of world-class Cabernet Sauvignon and red Bordeaux varietals. The weekend begins on Friday with wineries hosting various events throughout the day and winemaker dinners at wineries and in Paso Robles’ most sought-after restaurants at night.

The CABs of Distinction Gala on Saturday will be held at River Oaks Hot Springs in Paso Robles and will include tastings of 32 wineries (28 member wineries and four invited garagiste producers), each thoughtfully paired with artisanal cheese or charcuterie. Enjoy complimentary decadent catered lunches provided by notable Paso Robles restaurants and caterers (Robert’s Restaurant, Crush Catering and Avant-Garde Experience), chocolate tastings, live music, a barrel-making demonstration, and more.

Luxury VIP ticket holders will start the day with an intimate private vintner-hosted reception and lunch at Thomas Hill Organics in downtown Paso Robles at 11 a.m. The indulgent multi-course menu will be paired with select Cabernet and red Bordeaux wines creating a palate experience like no other. After lunch, enjoy complimentary shuttle service to the event site where you will be the first to arrive and taste through member renowned reserve wines at 1 p.m. VIP guests will have private access to a VIP Lounge throughout the day, and continued access to the Gala from 2-5 p.m.

Premium-Reserve VIP tickets are also available for early entry to the Reserve Tasting at 1 p.m., access to the VIP Lounge throughout the day, as well as full access to the Gala.

Tickets for the CABs of Distinction Gala event can be purchased at www.pasoroblescab.com. The website includes member winery details and contact information, trade tools and the PRCC blog with extended member features, harvest reports and other news.

By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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