#gary woods sommelier

[unladyboss]

WHY ALPANA? WHY SWEEPS AND ALPANA CHICAGO. THE BEAR SEASON 4. ON SET FILMING

Why did the Bear film at ALPANA?

Why is Sweeps/Gary Woods going into Alpana?

Well he's a sommelier now and ALPANA is described as a wine restaurant or rather a stylish winebistro from Master Sommelier ALPANA Singh.

It features wines of the month

The perfect place for him to get practice

I still don't trust Sweeps character but we'll see what the rewrites make of him

Remember in season 1 they spent a long time talking about Ceres and relating the characters to mythology. Sweeps would be Set/Seth in this case.

The wine ties in.

I don't know if they'll continue with this because of the rewrites.

[formyloveoflove]

Characters I Would've Liked to See More than the Faks in S3

I learned too fak'ing much about that family in S3. I loved the Faks in S2. Their increased screentime felt like an over-compensation. Much of the comedy that I loved in S1 came from the staff interactions. The feeling of an ensemble was truly missed for me.

But without further ado and in no particular order-

1. Marcus

Marcus Brooks, I am so sorry that the writers didn't give your story the necessary space it truly needed. You were the only child of a single mother, and you watched her die. I wish we could've seen more of your grief. The little glimpses we saw - your eulogy speech, the way you were inspired to make a dish to honor her, and your thinking about legacy - were so beautiful, but it felt like it had no place to breathe.

The glossing over this tragic loss, the fumbling of showcasing Black Catholic influences (sidenote: did you know that Chicago is home to the biggest African American Catholic population), and the diminishing of his grief were some lows of the season. I would've loved to see more of Marcus dealing with the loss of a parent because no matter how "prepared" you are, that shit will knock you off your feet.

2. Sweeps

If we needed a break from the melancholy of the main plot, I would've loved to see Mr. Gary “Sweeps” Woods go to wine school. It could've been in clips, similar to Tina going to culinary school in S2. Some comedic slip-ups, or maybe somebody else recognized him from his baseball days, or maybe he messed around and got too drunk. Better yet: he and some fellow sommelier get drunk. We've seen this character for three seasons, and we barely see him.

I did enjoy his monologue in Legacy and thought it was very fitting.

3. Manny and Angel

I remember seeing them for a split second in the 30-minute montage S3 E3 "Doors." They are truly the unsung heroes, and it would be good to see them for some comic relief. Maybe they're pranksters? Maybe they could've been the reason the teaspoons and forks were missing. Or maybe they could've been tasked with counting how many come through.

What's their dynamic? What are their personalities? Three seasons, and they feel like cameos.

4. Thee Adamus

One of the things that I wanted from S3 was some more Sydney's mom, and while I was delighted to see she has her mom as her lock screen, I wanted more. I love Syd's dynamic with her Dad whose unyielding support can come off a little worrisome to his baby girl. But Dreamer! Daughter x Practical! Father hits close to home for me. And the Adamus have a healthier relationship with loss and grief, and I want to know more about that process.

When I say more of the Adamus, I mean I want to see why and how Sydney became Sydney. I wanted to see their family dynamics. Why does Syd like to cook? Why is Syd avoidant?

Plus, this was a season about mothers, goshdarnit. More mother content, please.

5. Ebra

Ebra is so funny to me. Like I'm begging on my knees for more Ebra content. He's so cryptic and genuine in a way that only older Black men sharing snapshots of their trauma are. In S1, he's very attentive when it comes to the younger staff members, like when he was sensitive to Marcus gaining confidence in his skills and when he read Sydney's review for the whole kitchen to see.

One of my critiques of S2 was that they just let Ebra fall by the waistside. They didn't fully commit to his journey to accepting change as an older professional. This season, we barely got him at all. I would've had him at least show up to Syd's party. Maybe even via Facetime with the camera all up his nose because he doesn't understand the mechanics just yet.

[johnboothus]

We Asked 12 Wine Pros: Whats the Best Wine Key?

If you’ve ever had the pleasure of watching a sommelier’s wine service, you’ve witnessed the choreographed dance of opening a bottle under pressure — potentially in more ways than one. While the choice of wine key might seem like an inconsequential detail, the tool itself can make the difference between elegant dining experience or disaster.

To help those of us at home streamline our drinking accessories, VinePair reached out to wine industry pros across the country — who have, collectively, opened thousands of bottles — to recommend the best gadget for the job. Below, sommeliers from Santa Monica to Indianapolis share their tried-and-true wine key picks.

The Best Wine Openers Recommended by Wine Pros:

Pocket by Coutale Sommelier

Wood-Handled, Double-Hinged Le Creuset

The Durand

Pulltap’s Double-Hinged Corkscrew

CB2 Brushed Gold Bottle Opener

Sommelier by Coutale

Winebow Imports Double-Hinged

Vintage Image SS Waiter’s Friend

Keep reading for details about all the recommended openers!

“My go-to wine opener is always the Pocket by Coutale Sommelier. It’s an extension of my hand at this point! The knife stays sharp the longest, the screw is the perfect width and goes into cork smoothly, and the double-hinge is sturdy but flexible at the same time. It’s perfectly compact to fit in any pocket of my work wardrobe.” —Chloe Miranda, Sommelier, Birdie G’s, Santa Monica, Calif. (Donate: Independent Restaurant Coalition)

“My favorite wine key is a wood-handled, double-hinged Le Creuset. It was a wedding gift, and after five years and more cork pulls that I would care to count, it still works like the day it came out of the box.” —Carlos Baz, General Manager and Beverage Director, Goosefeather, Tarrytown, N.Y.

“Everyone knows the somm’s standard is the ‘double-hinged’ corkscrew for its simplicity and durability, but for collectors with older bottles (or just home enthusiasts who have left a Cab in the bottom rack in the basement for several years), the Durand screw is worth its weight in brass. It contains the two-pronged cork extractor commonly used for older corks, but together with a traditional corkscrew in one elegant, simple piece, so you can use both at once for maximum confidence in extraction with no cork crumble.” —Adam Berlin, Owner, Buena Vida Tapas & Sol, Atlanta

“Through the years of working as a bartender and trying many brands, I tend to opt for Pulltap’s double-hinged corkscrew. There are certainly fancier wood-handled, shinier options available, but for me, Pulltap’s has always been reliable, sturdy, and affordable. I usually need to replace my wine key twice per year.” —Arielle Natale, Bar Manager, Elaia Estiatorio, Bridgehampton, N.Y.

“After 30 years in the business, my go-to wine tool is the Coutale Sommelier Pocket series. I’ve owned tools approaching $200, and this one (which only costs about $25) works just as well. It features a double clutch that doesn’t dig into the cork too deeply, a svelte worm, and, most importantly, a blade with micro serrations that cut evenly — even through those dreaded German foils. It’s very stylish, and comes in nice brown or black wood or stainless. I open hundreds of bottles a year, and the one I currently have has been a trusty companion for about three years now.” —Gary Mullis, Assistant General Manager, Foxcroft Wine Co. Waverly, Charlotte, N.C.

“My favorite wine opener is The Durand, available through the Rare Wine Co. It’s designed with older bottles in mind, gently removing the cork from its sides and center at the same time. For old corks that are disintegrating, it’s pretty foolproof. I use it anytime I have a cork that is fragile or suspect — usually bottles 10 years or older. The last thing I opened with it was a 1994 Cornas from Auguste Clappe. I started buying wine when I was 25, when access to wine was very different, and now find myself drinking a lot of older bottles. I think it’s important to taste wines that have aged — you get insight into what might happen with the wines that you’re producing right now.” —Jay Boberg, Co-founder, Nicolas-Jay, Willamette Valley, Ore.

“At Infinite Monkey, we operate with no vineyard and no pretense, making this no-fuss solution from CB2 [brushed gold bottle opener] our go-to behind the bar and at home. It’s ideal for our taproom since it opens cans as well as bottles. I always have one stashed in my pocket for easy access.” —Quinn Woodhouse, Lead Bartender, The Infinite Monkey Theorem Urban Winery, Denver  (Donate: Women’s Wine Guild of Colorado)

“My absolute favorite is the Coutale ‘Sommelier’ Wine Key because it has a double-hinge and the all-important flat knife. It cuts foils really cleanly and gets the cork out in one easy gesture.” —Marianna Caldwell, Assistant General Manager and Sommelier, Cassia, Santa Monica, Calif. (Donate: The United Sommeliers Foundation)

“I gravitate towards any wine opener that has a double-hinge and a decent blade. The double-hinged wine opener helps prevent the cork from breaking or tearing by providing better leverage at two points rather than one. Having a decent blade on your wine key ensures that you can cut the foil off of the bottle in two quick cuts. A functional tool overall is all that is needed for efficient and proper wine service. The one we use in the restaurant is from Winebow Imports. The knife is wonderful with the foil, and it’s an easy cork grabber. The only other tool that can be potentially helpful for me when opening older bottles is an Ah-So cork puller, which is essentially a tong for the cork. This tool can be useful when a cork is particularly crumbly or old.” —Julie Masciangelo, Sommelier and General Manager, Il Posto, Denver (Donate: Il Posto Emergency Relief Fund)

“The Durand: It’s indispensable for old bottles. If you enjoy wines with age on them, you know the unique pain of old corks. It’s a particular kind of fear that only increases as a table of guests or friends watch as you struggle to save an old wine from itself. Regardless of provenance, old corks can be difficult (sometimes impossible) to pull out cleanly, often crumbling and leaving residue in the wine. As someone who opens a great many bottles each year, I rely heavily on the Durand and wouldn’t dream of attending dinners without it.” —Walker Strangis, Founder, Walker Wine Co., Los Angeles

“The best wine opener is NOT a monogramed, matte-finished, bubinga-handled, powder-rose, pearl-inlaid masterwork that sleeps in a whale bone and velvet case! It’s a black and stainless Pulltap’s double-hinged waiter’s corkscrew — because people always steal fancy looking ones, and the ugly functional ones never walk off! I trick mine out and grind off the serrated teeth of the foil blade. I hate the tiny particles of foil dust that those make.” —Josh Ratliff, Sommelier and Director of Culinary Arts, Newfields, Indianapolis

“Working wine pros need a tool that is efficient, sharp, and durable. No serious professional would ever be seen with a winged, electric, or air-pressure corkscrew, among others. A good corkscrew should be easily pocketable, particularly when working table-side in a restaurant. I’ve seen numerous expensive tools like Laguiole, the Durand, and others. But my favorites over the years have been the sleek stainless steel models officially known as ‘Vintage Image SS Waiter’s Friend’ from the Wine Appreciation Guild based in San Francisco. They are French-made, have a sharp micro-serrated blade for clean capsule cutting, and, most critically, do not wear out too quickly at the two most important lever points… It’s fast, it’s safe, and it lasts.” —Joseph Spellman, Master Sommelier, JUSTIN Vineyards & Winery, Landmark Vineyards, JNSQ Wines, Paso Robles, Calif.

The article We Asked 12 Wine Pros: What’s the Best Wine Key? appeared first on VinePair.

Via https://vinepair.com/articles/we-asked-best-wine-opener/

source https://vinology1.weebly.com/blog/we-asked-12-wine-pros-whats-the-best-wine-key

[inb4vaughn]

Idaho’s Circling Raven Soars Ever Higher

If Circling Raven Golf Course could be cloned, blade for blade and bunker for bunker, and plopped down in a major metro area or any place that could handle the infrastructure, it could host a U.S. Open.

All golfers seem to make that claim about one of their favorite courses at some point, but Circling Raven is the real, championship-worthy deal. It’s that good, that spacious, that engaging, that telegenic. That tough, certainly, from the tips.

But it can’t be cloned, nor should it; it will forever be connected to the stunning Northern Idaho landscape surrounding Coeur d”Alene Casino Resort-Hotel, not far from the southern fingers of Lake Coeur d’Alene.

Named for a Coeur d’Alene tribal leader and laced through a sprawling 620-acre parcel of some of that tribe’s most beautiful ancestral ground — coniferous forest and rolling grassland and stream-fed meadows — Circling Raven was conceived and laid out not by a front-line golf course architect with a name like Trent Jones, Doak, Coore, Hanse or Nicklaus. Not one of them summoned the outside-the-box vision of the man who eventually won the contract, Gene Bates.

A DIFFERENT VIEW

The Florida-based designer, who has worked with Jack Nicklaus, Gary Player, Johnny Miller and Fred Couples, and who continues to design projects around the world, arrived on the scene as the tribe’s leaders decided that their growing casino-resort needed a good golf course among its amenities.

“At first they thought they might just need a nine-hole course, but once they knew how important and special a great golf course can be, and how many fine Native American-run courses there were around the country, their vision got bigger,” said Director of Golf Dave Christensen, a native of Eastern Washington at the helm of Circling Raven for the second time, having been there when Bates signed the line and opening the course to the public 15 years ago.

In fact, he was there from the start of the proposal process. The Coeur d’Alene tribal leaders called in all the big names for initial plans. To a man, all of them looked to the relatively flat parcel just west of the resort, where water was readily available and access was a snap. Only Bates looked to the east and south, across and along an elevated railroad bed, for his inspiration.

“He was the one guy who had a different vision of what this course could be,” added Christensen. “He saw all that beautiful land across the tracks, the hills and wide corridors, and knew it was special.”

BIG, BROAD CANVAS

Bates also knew his imagination and skill wasn’t hemmed in by fences or ownership issues of any kind. This was tribal land, wild and wide open and infused with deep native spirit, and he took full advantage of its promise, its sheer scale.

He’d made his bones as a shaper, so he knew instinctively how to mold the heaving Idaho landscape to mimic its vast horizons — the distant mountain peaks, the rounded foothill forms closer afoot, the tree lines jutting into that endless azure sky. He made each hole its own set piece — why limit himself to scoping out one or two “signature” candidates when every hole site will produce a stunner?

Christensen watched Bates and his crew pull magic out of the soil, was onsite for the grow-in and maturation process, and marveled at how the final product manages to coalesce into a seamless, balanced and cohesive golf journey even though it takes up more than three times the acreage of most courses.

[See image gallery at www.golftipsmag.com] That journey begins with a bang — a cape-style par 5 swooping around reedy wetlands. It’s reachable in two from every set of tees, especially when the prevailing southwest breeze is up, but only if the drive is properly drawn off the fairway bunkers guarding the landing area’s right side; 3-wood isn’t a bad play as it’s usually easier to turn over.

Then it’s over the tracks and out into the open, rolling grassland for several holes, starting with No. 2, the first of several par 4s that aren’t exactly short but can be driven by the brawny, brave … or foolhardy. Hole 5 is stout, left-turning par 5, hole 8 a downhill par 4 with a creek up the right side and a severe, forested bank to the left, leaving no margin for error from the box — in other words, the dog might have too much bite here.

The back nine kicks off with a risk-reward winner, a right-angled par 4 that’s definitely drivable, but you’ve got to negotiate 150 yards or more of wetlands, plus two tall trees that essentially split the landing area in two. Go left of them and you’ve got a mid- or short iron in; roll the dice right of them and you’re set up with a flip wedge home.

The back nine offers more forested holes than the front, with a couple forays into the open. No. 12 is a fine transition hole, to some, the best par 5, moving downhill from an explosed tee, with a few pines perfectly placed between forked fairways to force you into yet another decision — go safe to the left, or challenge the right side with a shot at an uphill approach to an elevated green? No. 17 is Christensen’s favorite three-shotter, straightaway with a drive over the course’s only pond, leaving another decent shot at the green in two, while the final hole, a par 4 with mounding and the highway to the left and trees right, is one last risk-reward opportunity.

It’s all Bates at his wily, come-and-get-me best; he shares a certain playful design gene with Pete Dye. There’s plenty of room off the tee almost without fail, but it might not look that way when you step up and pick a line. Greens are big and rangy but not overly contoured, bailout areas abound and bunkers allow at least some forward progress.

It’s all fair, and right there, but play all the way back from nearly 7,200 yards, squeeze in the fescue, and yeah, we’re talking Open-caliber stuff.

ONE-TWO PUNCH

But back to resort golf reality, where Circling Raven dwells through its five- to six-month season, and dwells well, thanks to Christensen’s oversight and an excellent, well-equipped maintenance staff, a sweet pro shop nudged alongside the Twisted Earth Grill (also named for a revered tribal leader), and a very good hotel just a walk or short shuttle ride away.

It’s really all you could want in a challenging, upscale resort course, and proves the perfect counterpoint to The Coeur d’Alene, with its famed floating 14th green and somewhat friendlier (though sneaky tough in places) Scott Miller design, some 40 minutes to the north.

In other words, you’ve got to play it, too.

After a fairly substantial reworking of several holes about a decade ago — most notably on the front nine — this high-end resort course became even more of a joy, with its well-trained forecaddies, flawless conditioning, optional classic wooden speed boat ride from the main resort’s marina to a dock just below the clubhouse (don’t miss it) and, of course, views of lovely Lake Coeur d’Alene at nearly every turn. And the 14th isn’t the only conversation-piece par 3; the other four — including back-to-back gems at holes 5 and 6 — boast their own sweet lake views.

Of course a night or two in the waterfront hotel is and should be an option, but at a minimum work in a dinner at Beverly’s, the hotel’s five-star signature restaurant, with a bottle or two from the largest wine collection in the Pacific Northwest (even arrange a cellar tasting with an accredited sommelier). It’s a day you’ll savor through the long winter months.

GAMING AND MORE GOLF

One thing the lakeside resort doesn’t have is a casino, which is why Coeur d’Alene Casino Resort-Hotel makes for such a multifaceted home base. Guests have access to a full-service spa-pool complex and several restaurants serving fresh farm to table fare including the Red Tail Bar & Grill and Chinook, a fine steakhouse with an outdoor deck.

Beyond Circling Raven, plenty of outdoor pursuits await, and there are several small towns and local attractions to explore — including the H2H bison ranch, where you can get close (but not too close) to the huge animals and sample some bison-based cuisine.

Oh, and one other thing: Christensen says that a third nine and reconfigured practice range is in the works.

“It’ll be across the road, on a little flatter land, working back into those trees,” he said, pointing to the southwest. “Gene had designed a third championship nine that’ll be a little more walkable, and it’s under consideration by the tribal board. The idea is to get it built, then close each original nine, one at a time, to do some renovations. We’ll still have 18 holes available at all times. And we want to make the range more convenient to the clubhouse.”

Those renovations will touch bunkers (with a few to be removed, and a few new ones added, too), tees and greens — which will get a new poa annua-resistant strain of bent grass.

New “destination golf accommodations” are also in the master plan, giving players the option of staying right next to the course.

In the meantime, Christensen adds that Circling Raven is finalizing an agreement to host a Symetra Tour “Road To The LPGA” event next summer. “Those gals can really play, and this is a perfect course for them.”

For you, too.

GETTING THERE

Circling Raven and Coeur d’Alene Casino Resort-Hotel are located in Worley, Idaho, just over the Washington state border, about a 55-minute drive from the Spokane airport, which is served by Alaska, American, Delta and Southwest airlines. Shuttle service to the resort is available, or rent a car and soak up the scenery. RV’ing it? There’s plenty of room for even the biggest rig.

For tee times: www.circlingraven.com

For hotel reservations or information: www.cdacasino.com

    The post Idaho’s Circling Raven Soars Ever Higher appeared first on Golf Tips Magazine.

from Golf Tips Magazine https://ift.tt/2LWpqyd

[jackiedluke]

Wine Reviews: Weekly Mini Round-Up For November 20, 2017

So, like, what is this stuff, anyway? I taste a bunch-o-wine (technical term for more than most people). So each week, I share some of my wine reviews (mostly from samples) and tasting notes with you via twitter (limited to 140 characters). They are meant to be quirky, fun, and easily-digestible reviews of currently available wines. Below is a wrap-up of those twitter wine reviews from the past week (click here for the skinny on how to read them), along with links to help you find these wines, so that you can try them for yourself. Cheers!

15 Donatella Cinelli Colombini Cenerentola (Orcia): Cinderella story in which the oft-overlooked beauty of Foglia Tonda finds a handsome prince in Sangiovese. $45 A- >>find this wine<<

12 Donatella Cinelli Colombini Brunello di Montalcino (Tuscany): A sports car with leather-&-wood interior, dark red paint job, & orange peel air freshener. $60 A- >>find this wine<<

14 Donatella Cinelli Colombini Il Drago e le 8 Colombe (Toscana): Rich, poised, and sinewy Tuscan blend; feed it – & yourself – some beef. $NA A- >>find this wine<<

13 Casarena Naoki’s Vineyard Malbec (Agrelo): very, very good things can happen when people are not afraid of Malbec showing off its floral, herbal side. $30 B+ >>find this wine<<

13 Reva Barolo Ravera (Barolo): Its floral, spicy, and balanced litheness is, in fact, worth raving about, at least for the time between sips. $50 A- >>find this wine<<

16 Reva Langhe Bianco (Langhe): That time when sage brush met passionfruit, & they lived happily ever after and all of that kind of stuff. $NA B+ >>find this wine<<

12 Montes Outer Limits Zapallar Vineyard Pinot Noir (Aconcagua Valley): There is nothing wrong with your Pinot; do not attempt to adjust its sexiness. $NA B+ >>find this wine<<

14 Cornerstone Cellars Calistoga Cabernet Sauvignon (Napa Valley): Flashy, yes, but adorned with gorgeous subtleties for the detail-oriented among you. $75 A- >>find this wine<<

15 Gary Farrell Russian River Valley Selection Chardonnay (Sonoma County): Finalist in the Best US Domestic Chard for the Cash category that I just made up. $35 A- >>find this wine<<

16 Priest Ranch Grenache Blanc (Napa Valley): Almost too curvaceous for its own dang self. Almost. In this case, Big is certainly still Beautiful. $22 B+ >>find this wine<<

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Copyright © 2016. Originally at Wine Reviews: Weekly Mini Round-Up For November 20, 2017 from 1WineDude.com – for personal, non-commercial use only. Cheers! Source: http://www.1winedude.com/wine-reviews-weekly-mini-round-up-for-november-20-2017/

source https://meself84.wordpress.com/2017/11/20/wine-reviews-weekly-mini-round-up-for-november-20-2017/ from Sommelier Courses http://sommeliercourses.blogspot.com/2017/11/wine-reviews-weekly-mini-round-up-for_20.html