“Exhilarating and Breathtaking” Eve Bushman Covers Riesling in Germany’s Mosel Region
I found myself describing the experience as both exhilarating and breathtaking, and these two words have now taken on a new meaning for me, probably forever. Raimund added to my thoughts when he said that here, we “always sit in the green.”
Middle Mosel, aka Mittelmosel, wine region of Germany / Photo credit: Ed Bushman
Have you been to the Middle Mosel, aka Mittelmosel, wine region of Germany? I had learned about the area, saw photos of the steep vineyards and their ancient stone sundials dating back hundreds of years, during a tasting with Raimund Prum from S.A. Pruem many years ago. Fast forward to this year, and we planned our first trip there, where we stayed at the S.A. Pruem guesthouse and visited with Raimund again! We also toured and tasted with Eifel-Pfieffer, C.A. Immich-Batterieberg, Villa Huesgen and Dr. Pauly-Bergweiler.
A sundial in their vineyards / Photo credit: Ed Bushman
Know before you go: Rieslings are not all sweet! They range from bone dry to sweet. And though “Riesling is King” in the Mosel we enjoyed sparkling wines and rose, as well as Pinot Noir during our tastings. Not all wineries are in Bernkastel-Kues, many are in towns all roughly within 30 minutes of each other.
Wineries to Tour and Taste
S.A. Pruem: We must start with this winery as they are the reason we traveled to the Mosel for wine. I had met Raimund Prum in 2013 when he led a class for Ian Blackburn of Learn About Wine. Fast forward to this past May 2024, when I finally got to see Raimund again – this time at his home and winery. Raimund inherited the 800-year-old family winery in 1971 and has “expanded from 8.6 acres to 27.9 acres.”
His family had used money that they made from their apple farms to fund their wine growing business. Back in those days 100% of the people living in the area worked in the wine industry according to Raimund. Nowadays young people may leave, but they come back.
Raimund is a busy man, representing the winery almost all over the world. But he doesn’t do this alone. Raimund’s wife Pirjo, a WSET Diploma graduate, represents the brand in U.S. and Finland. Saskia, their oldest daughter, took over as the owner in 2017.
They produce many still and sparkling wines, from dry to sweet Rieslings to Rose of Pinot Noir, Pinot Noir, and sparkling wines. I had the opportunity to try most and had a hard time not finishing every sample that was offered. And though other places in the world make Riesling, Raimund said that the “character of the wine is different here” which began over 2,000 years ago by the Romans. (Many Roman pressing stations have been found along the Mosel.)
Weingut Eifel-Pfeiffer / Photo credit: Ed Bushman
During the days we visited we had many opportunities to talk, but at our appointed time for our interview Raimund took us on a drive to the top of one of his vineyards, and it happened to be the oldest one that also is famous for its sundial. His tallest vineyards are 336 meters high, and the Mosel River is at 136. The ground is a combination of lush earth, wildflowers, and different types of slate rock – the rock in particular adds to the minerality found in the wines.
Mother and daughter Tanja Gorgen-Eifel and Mia-Katharina Gorgen from award-winning Weingut Eifel-Pfeiffer. Photo credit: Ed Bushman
Eifel-Pfieffer: Did you know that award-winning Weingut Eifel-Pfeiffer has been in the same family since 1642, and is currently worked by three generations? We had a fabulous tour and tasting with mother and daughter Tanja Gorgen-Eifel and Mia-Katharina Gorgen.
We also learned that they only produce Riesling wines, have the coveted 1A rating which means that some of their vineyards are considered the best in the area, motivated Romanians work the steep vineyards, rainfall can’t always be counted on as it changes from year to year, and they have a total of 10 hectares over 30 kilometers in the Middle Mosel.
Their low-alcohol, not-overly-sweet, fresh, and mildly acidic wines are made from single vineyards – and also a blend of different vineyards that are only from the same area. Riesling “show character of each vineyard that you can really taste in the wine…the structure, minerality and acid” according to mother and daughter.
There are less winemakers now than there used to be: several of the smaller wineries have been absorbed by the larger ones as it’s been noted over time that it’s too cost prohibitive to run a small one-hectare winery.
2021 Mia from Trittenheimer Altarchen / Photo credit: Ed Bushman
These Rieslings pair well with all types of food – German, Indian, Chinese to name a few – and China just might be the largest importer of Eifel-Pfieffer wines. I was super impressed with all of their wines, from dry to sweet, but must give a special nod to a 1990 vintage from Trittenheimer Apotheke and the 2021 Mia (made by Mia while she finishes up winemaking school) from Trittenheimer Altarchen.
Immich Batterieberg wine roster / photo credit: Ed Bushamn
Immich-Batterieberg: This time we had the opportunity to sit down and taste with winemaker Gernot Kollmann while learning all about Immich Batterieberg. Let me just start by saying we liked every wine that Gernot opened for us. Most were very dry, all are organic, and 96% of the wines that they make are Rieslings.
Immich-Batterieberg where we were able to sit down with winemaker Gernot Kollmann / photo credit: Ed Bushman
What makes them special: they are the largest owner of old and ungrafted vineyards in the Mosel, all rocky and steep, and the winery dates back to 1425.
Seventy-eight percent of the 80k bottles they produce a year is exported to Japan, Italy, U.S., Switzerland, and the U.K. They receive top scores from Suckling and Parker, and those top-scoring wines sell out quickly.
The wines are a perfect example of the trend toward dry white wines (which means not sweet) and the continual production of lower alcohol wines.
Pic credit: Ed Bushman
Villa Huesgen: If you are looking for a grand tasting experience, Villa Huesgen is it. Of course, if you have the opportunity to be charmed by Adolph Huesgen VIII himself, then it’s even more special. Adolph’s wine curriculum vitae is almost as interesting as the winery alone! He regaled us in stories of his many collaborations (from Australia to South Africa), work in wineries in California (he started his career at Robert Mondavi as the European sales director with Michael Mondavi) and what he and his family have currently achieved (sparkling, still, rose in the original blue bottles Riesling were first made in) at Villa Huesgen.
Adolph Huesgen VIII / Photo credit: Ed Bushman
The Huesgen family established the vineyard nine generations before, in 1735. The art nouveau-styled estate was built in 1904. They grow Riesling and Burgundy grapes, currently have their first block of Chardonnay in barrels and make more dry than sweet wines. They import to 35 countries.
We tasted ten wines, one of which recently was listed as one of the top nine Rieslings in the world by the Robb Report April 2024. We would have a hard time not liking any Villa Huesgen wines.
Dr. Pauly-Bergweiler / Photo credit: Ed Bushman
Dr. Pauly-Bergweiler: This estate is right in the popular part of Bernkastel-Kues, and just adds to the beautiful Mosel landscape. We were greeted by Stefan Pauly, who led us on a tour of the building and the many tasting areas for their guests. As this was the last tour of our trip, we “drank it up” for the history, and of course, the wines. We tasted many Rieslings, and even a beautifully made Eiswein, and were thrilled to discover that our local Total Wine stores has the exclusive label, Dr. Heidemanns-Bergweiler, and it’s very reasonably priced though it sells out every year. (Made a mental note to go there as soon as we get home!)
Dr. Heidemanns-Bergweiler // Photo credit: Ed Bushman
We learned that the winery was founded in 1556, they own 22 kilometers of vineyard along the Mosel, and they even offer an alcohol-free wine. One of the tasting areas we saw had a slight walkable ramp and was large enough to “seat a whole boat” of tourists that preferred not to climb up or down ancient steps for a wine tasting.
Stefan Pauly for Dr. Pauly Bergweiler wine estate / Photo credit: Ed Bushman
When to Visit
We happened to be in Bernkastel-Kues area of the Middle Mosel during Open Wine Cellar Days, which this year began on Germany’s Father’s Day. The holiday and the multi-day event brought many German tourists to the area, which added to the trip for us to “pick up some local color” so to speak. The event shows off many wineries not just during the day for tastings but also for night for tastings, meals, and live music. We chose to stay at the guest house at one winery, S.A. Preum, which made it even more convenient to walk over each night. We have been told that there are always wine festivals, so I highly recommend that you look at the calendar for these before planning your trip.
Raimund Pruem from Weingut S.A. Pruem / Photo credit: Ed Bushman
We got to Bernkastel-Kues from the Frankfurt airport, we rented a car and enjoyed the easy freeway routes and arrived just under two hours. We went in May, as we tend to pick times of the year when tourist areas are less crowded with summer travelers.
Bernkastel-Kues area / Photo credit: Ed Bushman
Besides wine tasting many tourists rent bicycles and e-bikes, tour on motorcycles, rowboat, parasail, take a boat tour and hike the vineyards. It’s a very walkable area in town with many wine bars, brew pubs, restaurants, and shops along the cobblestone streets. In other parts of the Mosel River, you can find sandy beaches and even water skiing.
Gastehaus at Prum / Photo credit: Ed Bushman
There are many hotels along the Mosel River, we chose to stay in a suite at the Gastehaus at Prum and we would definitely return. Beautiful accommodations, locally sourced breakfast, and of course wine!
Find on Instagram: @VisitMosel @EifelPfieffer @ImmichBatterieberg @VillaHuesgen1735 @Weingut_PaulyBergweiler @S.A.Pruem
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
YOU MIGHT ALSO LIKE
Vegas Crowds Find New Flavor with Dancing Wines from Cynthia Russell, Lauren Russell
Vegas Crowds Searching for New Flavor Find it with Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage
American Film Market 2024 in Vegas: AGC’s Stuart Ford & Anton’s Sébastien Raybaud to Take Stage
- Matt Brodlie, Upgrade Productions
- Katie Irwin, WME Independent
- Matt Mueller, Screen International
- Peter Van Steemburg, XYZ Films
- Miranda Bailey, Cold Iron Pictures
- Karin Chien, dGenerate Films, Art & Action Productions
- Phil Goldfine, Producer
- Michele Kanan, Producer, Writer and Director
- Michael Musante, Cherokee Film
- Mary Aloe, Aloe Entertainment / Partners in Kind
- Josh Harris, Peachtree Media
- Jonathon Glucksman, Wondermind
- Robert Rippberger, SIE Society
- Jarnell Stokes, Stoked Bros. Media
- Olga Rodriguez-Aguirre, SAG-AFTRA
November 7
- Jill Goldsmith, Deadline
- Jon Gosier, Film Hedge
- George Hamilton, Protagonist Pictures
- Paula Paizes, Pressman Films
- Miguel Palos, AGC Studio
- Gregory Chambet, WTFILMS
- Emily Gotto, Shudder
- Tom Malloy, Glass House Distribution
- Bob Portal, AMP
- Priscilla Ross Smith, The Coven
- Ryan Broussard, Wrapbook
- Jeffery Greenstein, A Higher Standard
- Andi Isaacs, University of Nevada-Las Vegas, Formerly Summit Entertainment
- Simon Williams, Palisades Park Pictures
- Kyle Bowser, NAACP Hollywood Bureau
- Monica Kelly, CSA, Treadwell / Kelly Casting
- Jennifer K.M. Treadwell, CSA, Treadwell / Kelly Casting
- Clay Epstein, Film Mode Entertainment
- Tiffany Boyle, Ramo Law PC
- Mimi Steinbauer, Radiant Films International
- Brian O’Shea, The Exchange
- Cassian Elwes, Elevated
- Lee Jessup, leejessup.com
- Lorelle Lynch, AGC Studios
- Chris McGurk, Cineverse
- Lauren McCarthy, Cineverse
- Thomas K Arnold, Media Play News
- Paul Bales, The Asylum
- Jeff Deverett, Producer
- Efuru Flowers, Flourishing Films
- Chris Gore, Film Threat
- Max Woertendyke, Noble Gas Media
IFTA is the global trade association for independent film and television production, finance, distribution, and sales companies. The organization represents the independent sector before governments and international bodies and provides significant entertainment industry services to independent companies around the world.
Superstar Chef “The Bear” Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Pacific Foods, a brand known for its organic and high-quality ingredients, has launched its #TGISunday content series to help people overcome the widespread phenomenon known as the “Sunday Scaries.”
Developed in partnership with chef and television star Matty Matheson, the series is designed to transform Sunday anxiety into a time for culinary joy and inspiration.
A recent survey by Pacific Foods* revealed the deep impact of the Sunday Scaries, with the average American experiencing this pre-Monday apprehension 36 times a year. Typically, the unsettling feelings begin around 3:54 p.m. on Sundays, leading to an average of six hours and six minutes** spent in dread each week—totaling a staggering 219 hours annually.
The Bear Star Matty Matheson launches #TGISunday with Pacific Foods to Tackle the Sunday Scaries
Recognizing that cooking serves as a soothing activity for many with 31% of people finding joy in preparing meals on Sundays, Pacific Foods is addressing these anxieties by offering easy, comforting recipes through the #TGISunday content series on its website.
Matty Matheson and a group of wellness and food aficionados will share curated recipes designed to combat the Sunday Scaries and embrace the calming, restorative power of cooking to unwind and reclaim their Sundays.
Chef Matty Matheson brings his trademark enthusiasm to the kitchen, making his stance on Sundays clear by turning them into a day of culinary excitement. “Look, I know Sundays can be a drag for a lot of folks, so let’s flip that script. Let’s rock the kitchen with some serious cooking that’s all about fun and flavor without it being a chore or another worry. Cooking isn’t just about eating; it’s about chilling out and making something awesome that feeds your soul,” explains Matheson.
Matty’s unique recipe—the Spicy Shrimp Pasta Bake—will be a highlight of the series, which will also feature content from various figures known for their culinary expertise. All recipes and tips will be available through social where viewers of the #TGISunday series are encouraged to share their own meal-hacking tips using Pacific Foods products. Fans can also enter to win a custom illustrated soup mug, designed by Pacific and Matheson, to add to their Sunday rituals.
“Matty Matheson’s vibrant personality and the joy he brings to food make him a natural fit to join us in our mission to take back Sundays,” said Erika Jubinville, head of Pacific Foods marketing. “He inspires all of us to bring more fun and creativity to our cooking routine, and sparks excitement for new ways to use Pacific products.”
For more insights into the #TGISunday series, please visit pacificfoods.com/TGISunday.
About Pacific Foods
Pacific Foods was founded in 1987 in Tualatin, Ore. and was acquired by Campbell Soup Company in 2017. For more than 150 years, Campbell (NASDAQ:CPB) has been connecting people through food they love. Generations of consumers have trusted us to provide delicious and affordable food and beverages. Headquartered in Camden, N.J. since 1869, the company generated fiscal 2023 net sales of $9.4 billion. Our portfolio includes iconic brands such as Campbell’s, Cape Cod, Goldfish, Kettle Brand, Lance, Late July, Milano, Michael Angelo’s, noosa, Pace, Pacific Foods, Pepperidge Farm, Prego, Rao’s, Snyder’s of Hanover, Swanson and V8. Campbell has a heritage of giving back. The company is a member of the Standard & Poor’s 500 as well as the FTSE4Good and Bloomberg Gender-Equality Indices. For more information, visit www.campbellsoupcompany.com.
-
Global Art lovers take notice as Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
Jérôme Peschard Launches Art Exhibition at the Sofitel Saigon Plaza in Ho Chi Minh City
For the past 60 years, Sofitel Hotels & Resorts has epitomised the essence of French art de vivre across the globe. As 2024 heralds its Diamond Jubilee, commemorated with a series of exclusive events at Sofitel properties worldwide, Sofitel Saigon Plaza, the paragon of French hospitality in Ho Chi Minh City, proudly inaugurated an extraordinary celebration of art.
From Left- Betty Qiffe Pallard, Consul General Daniël Stork of the Netherlands to Vietnam, Nykky Do and Milena Padula- Spouse of Consul General of Italy to Vietnam / photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
On the evening of June 21st, the Sofitel Saigon Plaza was the scene of a glittering event, marking the launch of a collaboration with the internationally renowned French Pop Artist, Jérôme Peschard.
French Pop Artist Jérôme Peschard Portrait / photo courtesy of Stephane Thierry
The hotel’s lobby served as an elegant backdrop for an array of Peschard’s stunning oil paintings on recycled corrugated metal, showcasing his inspiration from French Indochina.
From Left- Tracie May, Milena Padula- Wife of Consul General of Italy to Vietnam, Sofitel Saigon Plaza Hotel Manager Alistair Minty, Lindsay Nutley, Consul General of Australia to Vietnam Sarah Hooper, Simon Pugh and Michael Hooper // photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
The event attracted an illustrious group of attendees, including Mrs. Sarah Hooper, Consul General of Australia to Vietnam; Mr. Daniël Stork, Consul General of the Netherlands to Vietnam; Mrs. Milena Padula, spouse of Italian Consul General Enrico Padula; and Mrs. Lê Hạnh, CEO of TVHub Vietnam. Distinguished guests also included Michelin Starred Chef/Owner Peter Cong Franklin of Ănăn Saigon, totalling one hundred and thirty of Ho Chi Minh’s leading tastemakers.
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
Guests enjoyed a selection of exquisite canapés, fine wines, and champagne while admiring Peschard’s captivating works. Adding to the allure, music by DJ Edge Pamute filled the space, and trendsetters Tracie May and Nykky Domodelled custom-embroidered Áo Dài, the national costume of Vietnam, designed by Peschard and couturière Giao Basson. A pop-up retail store showcasing Peschard’s merchandise collection also opened to the public, featuring a curated selection of home decor, limited edition numbered and artist-signed lacquer replicas of paintings, and an array of gift items. Both the boutique and the art exhibit will grace the Sofitel Saigon Plaza throughout the summer, concluding in early September.
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
This premier event highlighted the vibrant intersection of art, culture, and gastronomy, celebrating a unique fusion that will enchant visitors throughout the season, encapsulating Sofitel Hotel and Resort’s world of prestige and luxury.
photos courtesy of Nick Middleton for the Sofitel Saigon Plaza.
“I’m deeply grateful to Sofitel Saigon Plaza for granting me such a fantastic platform to showcase my art. Although I am French, my heart is Vietnamese, and I’m thrilled to share my homage to Vietnam with their guests and visitors during the 60th Anniversary celebration of Sofitel Hotels and Resorts.” – Jérôme Peschard
“Marking 60 years of exceptional hospitality, we take pride in being a part of a legacy that consistently sets the standard for excellence in Asia, providing a unique experience for all modern travellers to explore Ho Chi Minh City through a French-inspired perspective.” – Mario Mendis, GM, Sofitel Saigon Plaza
ABOUT SOFITEL SAIGON PLAZA:
Sofitel Saigon Plaza harmonises the sophistication of French art de vivre with the vibrancy of local Vietnamese culture, delivering a luxury hospitality experience enriched by genuine heartfelt service. Conveniently located in a tranquil enclave on Le Duan Boulevard, Sofitel Saigon Plaza places you in the heart of Ho Chi Minh City’s business, cultural, and shopping district. The hotel boasts 286 rooms and suites adorned with refined décor and deluxe amenities, a fitness centre featuring advanced exercise equipment, and an outdoor swimming pool with breathtaking city views. Sofitel Saigon Plaza also features five dining establishments serving local and French cuisine, seven polished meeting rooms, and an opulent ballroom equipped with state-of-the-art facilities, making it the ideal destination for business, leisure, meetings, and gatherings.
ABOUT JÉRÔME PESCHARD:
Dubbed the “Gauguin of Vietnam,” Jérôme Peschard is a self-taught artist whose work reflects a life richly lived and creatively charged. His art bridges the past with the present, blending East and West, while drawing profound inspiration from his adopted home of Vietnam. Characterised by the use of oil on rusted corrugated iron sheets salvaged from local construction sites, his pieces reflect the very essence of Saigon – its history, development, people, culture, and vibrant spirit. Peschard’s unique fusion of Western pop art with Asian influences, inspired by comic book legend Jack Kirby and modern art icons like Basquiat and Warhol, continues to evolve as he explores new themes in his storytelling. In the dynamic energy of Vietnam, Peschard not only found his place in the world, but also his distinctive artistic identity.
-
Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Chilli No. 5, the world-renowned supplier of premium spicy condiments, is excited to announce the launch of its very first Spicy Advent Calendar. Launching in a limited edition, get your hand on it to spice up your holiday season like never before as you countdown to the most magical time of the year with Chilli No. 5’s Spicy Advent Calendar.
Chilli No. 5 Introduces Spicy Advent Calendar with 24 World Hot Sauce & Spice Flavors!
Get ready to experience an epic journey through the world of heat and flavor with our handpicked selection of 24 delectable hot sauces, fiery flakes, chilli oils, and exclusive spices that will leave your taste buds stimulated. Chilli No. 5’s Spicy Advent Calendar is the ultimate gift for those who appreciate bold flavors and are eagerly awaiting Santa’s arrival.
“Chilli No. 5 has always been about redefining the way you experience spice, and our Advent Calendar is no exception,” says Rumble Romagnoli, founder of Chilli No. 5. “We’ve selected a thrilling assortment of our finest creations, as well as some exclusive surprises to make your holiday season unforgettable.”
Key Features of Chilli No. 5’s Advent Calendar:
A Flavor Journey: Discover 24 unique and handcrafted hot sauces and condiments, each designed to awaken your taste buds in a different way.
High-Quality Craftsmanship: Chilli No. 5 is known for its commitment to sourcing the finest ingredients and creating exceptional flavor profiles.
The Perfect Gift: Whether for yourself or a loved one, Chilli No. 5’s Advent Calendar makes for an unforgettable gift for spice enthusiasts and food lovers alike.
The Chilli No. 5 Advent Calendar is available for purchase starting today on the Chilli No. 5 website. You will put your hands on our most famous products and limited-edition :
- Mexican Fury
- Wicked Wasabi
- Jamaican Jerk
- Devilish Dijon
- Chinese Hot and Sour
- Perfect Piri Piri
- Fiery Gazpacho
- Hot Spicy Ketchup
- Louisiana BBQ
- Forever Phall
- Heavenly Harissa
- Totally Thai
- Sriracha Cha Cha Cha
- Ever so English
- White Truffle
- Spicy Sweet Chilli
- Pure No. 5
- Cheeky Chimichurri
- Smooth Chipotle
- Champagne Gold
- Pizza Pizzazz
- Chilli No. 5 Reaper Flakes
- Chilli No. 5 Burger Spices
- Chilli No. 5 Tandoori Spices
Quantities are limited, so don’t miss your chance to add some extra spice to your holiday season.
Spice up your holiday season with Chilli No. 5’s Spicy Advent Calendar and embark on a flavorful journey like no other. This December, unwrap the heat, unwrap the flavor, and unwrap the joy of Christmas with Chilli No. 5.
To explore the rich flavors of Chilli No. 5’s and elevate your culinary Christmas dinner, visit our Website.
Chilli No. 5 is a gourmet hot sauce company that was launched by British entrepreneur Rumble Romagnoli in October 2020 during Lockdown because of a lack of healthy spicy sauce options to pair with take-outs and eat-ins. Chilli No. 5’s portfolio of 18 artisan hot sauces is inspired by global cuisines and is designed to add pizzazz to a wide range of culinary creations. Designed for gourmands who wish to live a healthy active lifestyle, each hot sauce is made with only the finest ingredients and infused with superfoods, antioxidants, and supplements, as well as Chill No. 5’ exclusive five chilli blend. These powerful ingredients may help with sleep deprivation, libido, concentration, weight loss, and depression. Sauces are available in 200 ml sustainable glass bottles, 100 ml land-fill friendly pouches, 25 ml glass tasting vials and most recently 15 ml mini glass bottles. Chilli No. 5 sauces bring your food to life. Discover The Sauce of Life!Chilli No. 5
Website: https://chilli-no5.com/
Instagram: https://www.instagram.com/chillino.5/
Facebook: https://www.facebook.com/chillino5
LinkedIn: https://www.linkedin.com/company/chilli-no5/
Pinterest: https://www.pinterest.com/Chilli_No5/_created/
Twitter: https://twitter.com/Chilli_No_5
YouTube: https://bit.ly/34RgdPp
-
Is Vegas Pouring Somm-Approved Wine from a Can? – We Tasted with Kristin Olszewski from Nomadica Wines
Sommelier Businesswoman Kristin Olszewski brings Michelin quality to Canned Wines with Nomadica Wines
Nomadica offers sparkling, rose, white, red and orange options — both canned and bag in a box.
Nomadica Wines ‘s Owner Kristin Olszewski
Nomadica Wines are sourced from vineyards with responsible farming practices and winemakers who engage in low intervention wine making.
Wine-lovers can be 100% confident you’re drinking serious sommelier-approved wine.
Nomadica Wines ‘s Owner Kristin Olszewski; Source: instagram.com/nomadica
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadica Wines.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
Source: instagram.com/nomadica
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
Source: instagram.com/nomadica
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
Source: instagram.com/nomadica
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
Source: instagram.com/nomadica
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
Source: instagram.com/nomadica
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
Source: instagram.com/nomadica
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
Source: instagram.com/nomadica
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
Source: instagram.com/nomadica
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
Source: instagram.com/nomadica
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
Source: instagram.com/nomadica
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
Source: instagram.com/nomadica
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
Source: instagram.com/nomadica
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
Source: instagram.com/nomadica
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
And if you want to follow me. I’m at Kristin__O.
