LATINCONNOISSEUR
TM
YOUR LIFESTYLE GUIDE TO EXCELLENCE + SUMMER ISSUE 2016 + ISSUE 5 + LATINCONNOISSEUR.COM
YOUR LIFEST YLE GUIDE TO EXCELLENCE
EXCELLENCE IS RICHER THAN
LUXURY
iSTYLE GUIDE WINE IS FOOD
FOR THOSE WHO
MAKE IT, DRINK IT AND SERVE IT
MAKING WINE
AS SHE DOES
GOLF COURSES TO PLAY BEFORE YOU DIE
Sly’s
BEING ON TIME OR
BEING IN TIME
CHAOS By design
CONTENTS SPRING ISSUE 2016
THE CLIMB pg. 52
FEATURES 08.
SPORTS CARS
78.
BUTCHER TIPS
74.
CLASSIC MEN’S SUIT
+ Audi, Lamborghini and Ferrari
+ Chef David Burke
42.
46. “
94.
+ The Intrinsic Difference
+ Wine Maker Sarah Francis
+ Based on Wine Glasses
46.
30.
70.
LUXURY vs. EXCELLENCE
TWO HANDS COLLIDING
+ Water Color Master: Posey Gaines
TO KNOW” WINE AS SHE DOES
TRAVELING
+ Time Chronology Since Its Inception pg. 08
WHAT KIND ARE YOU TEST
ROUND TABLE WITH:
Dubai + Hong Kong + Martha’s Vineyard + NYC +
+ Your New Time Peace: Being on time
San Francisco + Amazing Golf Course in the U.S.
or being in time
DEPARTMENTS Bikes Motor Way Financial Boats Intellectual Opinion Health & Spa Art Style Guide To Excel
08. 12. 20. 22. 42. 44. 46. 52. 65.
SPORTS CLASS “DUCATI” AUDI, LAMBORGHINI, FERRARI BUYING YOUR DREAM VACATION HOME THE FEARLESS 68 LUXURY vs. EXCELLENCE SPA IN KOHLER A VINE TALE TOLD WITH PASSION THIS THING CALLED INTUITION AND CREATIVITY
pg. 46
ON THE COVER:
Wine Maker Sarah Francis Photo by: Jessica Garnier
EXCELLENCE IS RICHER THAN LUXURY
+ Most excellent watches, purses, phones and leather goods! Travel Concierge
Power Watches Round Table Fashion Gastronomy Mise En Place Spirits Cigars
Wine Reference Kit
Wine is Food Guide
30. 34. 38. 16. 54. 60. 69. 70. 74. 78. 81. 84. 88. 88. 91. 94. 96.
GOLF IN DUBAI SHOPPING AT EXTRA LUXURIOUS “HONG KONG” MUST GO MARTHA’S VINEYARD BEST OF NEW YORK 20 U.S. GOLF COURSES TO GO BEFORE YOU DIE BEST OF SAN FRANCISCO THE CHRONOSWISS LUNAR CHRONOGRAPH IT’S ABOUT BEING ON TIME OR “IN” TIME? CLASSIC “MENS” SUIT NOW AND THEN BUTCHER TIPS FROM THE CHEF
pg. 16
BEST OF NEW YORK CITY Photo by: Pablo Aguilar
GREAT RECIPES FROM OUR KITCHEN BRAZIL’S HEART OPENER “CACHAÇA”
pg. 08
HAND CRAFTING CIGARS AGAIN 2016 CIGARS AND WOMEN PAIRING FOOD BY TYPE OF WINES WHAT KIND ARE YOU? TEST WORLD WINES TO PICK UP NOW!
pg. 96
EXCELLENCE IS RICHER THAN LUXURY PUBLISHER’S NOTE
In this issue I will focus on the difference between luxury and excellence. Both have dramatically influenced our way of thinking, being, and ultimately, our lifestyles. Nowadays “YOU”, the consumer, desire (and deserve) to be inspired. You also demand brand interaction, personal relationships, and dialogue based on integrity, authenticity and performance. LUXURY Luxury is the state of great comfort and extravagant living. It’s something adding to pleasure or comfort, but not absolutely necessary in our lives. “Luxury” is typically defined as products or services of very high standard. One that’s beyond mere functionality; providing pleasure and comfort. It can be difficult to obtain, and at times can be sought after as a means to feeling a sense of pride or self worth; although temporary. It’s fair to say that luxury has become a mass produced word, along with its cousins: exclusive” and “limited edition.” Together as a whole they’ve lost unique meaning. One of the latest concepts of luxury is coined by the phrase: “mass prestige.” These words are used to explain how luxury has now become a mass phenomenon; a concept that is focused on the more easily attainable aspects of luxury. Also it’s been said by luxury industry experts that luxury has become the new normal. All this to say that global luxury brands are producing more affordably priced versions of their high end items, making it attainable by more people. Luxury has, in many cases, lost its excellence. EXCELLENCE “Surpass, superiority, towering, distinguished, superior, the highest quality.” Excellence is a mind-set, an experiential lifestyle of the senses that can be added, without cost, to your life and way of thinking. This excellent experience goes beyond the ownership of a “luxury” good. It’s the appreciation, focus, and enjoyment of everything, and everyone, in your life. An excellent lifestyle includes doing common, everyday things, but in very uncommon ways. It offers meaning beyond the logo.
“
iCONNOiSSEUR will assist you in refining the most important muscle to increase excellence: FOCUS. A vital exercise to train our minds.
King Solomon explains with clarity in Ecclesiastes 9:10, “Whatsoever thy hand finds to do, do it with thy might.” It doesn’t matter if what we say and do is small or big, as long as we do it with all our love, passion and diligence. This opens new possibilities of development, success, wealth and leadership.
“
Following this great code of excellence will inspire us to create the most innovative ideas and the best examples of the highest skill, products, and craftsmanship possible. It’s the foundation of powerful life experience. When we use all our might and potential, we cannot use “moderation”. Moderation is a word used to explain why we are not doing something. As a result, it’s used to validate a lack of virtue. While moderation seems virtuous when compared to destructive excess, moderation is not always better than excess. Instead, it loses its allure and falls to the level of mediocrity. Practicing moderation is often antithetical to the pursuit of excellence. Moderation is hardly essential to great achievement. No one has ever impacted history for the better by being “moderate.” In conclusion, and for the sake of human success/achievement, instead of seeing everything in moderation, here at iCONNOiSSEUR we pursue excellence in all things reflecting our reader’s desires and lifestyle. Excellence in excess is not excessive. With love for excellence, Pablo Aguilar Publisher-Founder
PUBLISHER’S NOTE
EDITOR’S NOTE
•
iCONNOiSSEUR is the compass that will guide you to sharpen your appetite for excellence.
•
Excellence focuses on what we can leave as a heritage to future generations. •
Excellence focuses on ethical
values that govern the making and delivery of a product or service. •
Excellence focuses on having the intellectual capacity to understand a concept, product or service well. •
Excellence focuses on a
timelessness and lasting experience. •
Excellence focuses on craftsmanship skill.
•
Excellence focuses on social and environmental sustainability.
I invite you to share the platform where excellence is our main focus. Here at iCONNOiSSEUR media we (all our staff) have gathered and agreed that our focus on this issue is FOCUS. It’s our most important muscle to increase excellence. iCONNOiSSEUR will assist you in refining focus to train your minds. How we channel our focus determines our outcome. iCONNOiSSEUR is the compass that will guide you to sharpen your appetite for excellence at its highest level in fashion, gastronomy, sports, art, business, technology, health and of course y(our) opinion. While we’re preparing for press, I’m proud to let you know that this issue’s editorial has been tailored to your specific needs. For example, on page # 42 we have our hospitality expert, Jean Francois Koster, talking about the intrinsic difference between excellence and luxury. We’re launching a new way of shopping via our exclusive “Style Guide To Excel”. Why? Because “excellence is richer than luxury.” To continue teasing your taste buds in our gastronomy feature, our friend, Chef David Burke, brings in butcher tips from the Chef (page #78). When it comes to bringing you up to speed in our “Motor Way” department, let’s go looking at the fastest and coolest cars available: Audi, Lamborgini and Ferrari (page #12). If you’re planning on buying your next vacation home, you’ll find the best tips on page #20. Yes, one of our strenghts is “traveling” and we’re the leading source for excellence while traveling the world. We visited several beautiful places while playing golf in Dubai (page #30). We take you to one of the most exclusive and luxurious shopping areas in Asia; yes, you guessed it right, Hong Kong (page #34). When it comes to one of the must-go destinations in the U.S., Martha’s Vineyard it the place to go (page #38). New York City could be an intimidating city to many, but we will help you make your own decision. I hear people saying that you either love it or hate it, but if you leave it you’ll surely miss it (page #49). To continue our trip around the world, go to page #60, and find the “Best of San Francisco.” In our publisher’s pick we have personally hand picked and arranged for you to visit the best twenty golf courses in the U.S. Our round table is the best tool in caring for and encouraging others. We had the pleasure of having a sit down conversation with our entire staff, and we all agreed that being in time is as vital as being on time (page #70). In fashion and style we feature the time line of The Classic Men’s Suit (page # 74). For the artistic, we were taken by the water colors of Posey Gaines and his two hands colliding write up (page #46). For our feature story we invited bold wine-maker, Sarah Francis, to share her insightful reflections about wine and the vine, as she explains wine as only she can do (page # 46). For those ladies that love the flavor of cigars, we share: Hand Crafting Cigars + Women and Cigars on (page #88). You already know that we are very serious about wine here at iCONNOiSSEUR. To that effect, turn to our wine section starting on (page #96). In our wine reference kit, learn how to pair food by wine types (page #91). For those that would like to know their personality profile based on the type of wine glasses, turn to “What Kind Are You?” (page #94). To finish with excellence, turn to page #96 and find our “Wine is Food - Wine Buying Guide”. Here you will find the best wines available with descriptions and sources of where you can buy them. We have tasted and hand-picked wines from around the world for your enjoyment and pleasure. In Love + Excellence, Shannon Gulbranson Editor at Large
iCONNOiSSEUR MAGAZINE FOUNDER & PUBLISHER Pablo Aguilar EDITOR AT LARGE Shannon Gulbranson EDITORIAL ASSISTANT Anni Caylor GRAPHIC DESIGNER Pablo Aguilar CONTRIBUTING EDITORS Sarah Francis Jean-François Koster Posey Gaines David Burke GASTRONOMY: Chef David Burke (Butcher Tips From The Chef) PHOTOS: Gustavo Frazao. - GREAT RECIPES: PHOTOS: Elena Veselovo. - BEVERAGE: Tequila Comes of Age (Janine Pouliot) PHOTOS: bhofack22. Cachaça (Liberation Libation) PHOTO: Cachaça Gabriella+Magnifica - ADVENTURE & OPINION: Shannon Gulbranson (Your New Time Peace) PHOTOS: Gustavo Fraza. - TRAVEL: The Best of New York, (Katelyn Williams), Ski High in Dubai (Rania Adwan) Hong Kong Holiday (Holly Beretto) , Martha’s VIneyard (Amy Robertson Goldson) Best Of San Francisco (Janine S. Pouliot) PHOTO: Gustavo Frazao + NYC & Company. - COVER STORY: Sarah Francis (To Know Wine) PHOTOS: Jessica Grenier. - FINANCIAL: Reginald Harwell (Satisfaction Guaranteed). - FEATURE: Jean François Koster - PHOTO: Gustavo Frazao. - SPA+GOLF: Gregory Morris (Whistling Straits) PHOTO: Kohler and Spa. - FASHION: The Suit Now & Then (Anni Caylor) PHOTO: Julenochek. - CIGARS: Gregory DL Morrys, David Roth (Hand To Hand Hysteria - PHOTO: Maxoidos + danmir12. - ART & COLLECTION: Posey Gaines (This Thing Called Intuition & Creativity). WINE REFERENCE KIT + GUIDE PHOTO: Yastremska. For any inquiries contact: info@iconnoisseurguides.com EDITTORIAL+WINE SUBMISSIONS: editorial@iconnoisseurguides.com ADVERTISING SALES: Virginia Cano: virginia@iconnoisseurguides.com iCONNOiSSEUR MULTIMEDIA INC. Phone: 917.698.9787 EDITORIAL OFFICES: 106-15 Queens Blvd, New York, NY 11375 Published b y i C o n n o i s s e u r M u l t i m e d i a I n c .
iCONNOiSSEUR recognizes excellence to its highest expression(s) and celebrates those creative and passionate minds and artisans who pursue it iConnoisseur Guides – Your Lifestyle Guide to Excellence is the most provocative cross-cultural lifestyle brand name and guide tool that’s in constant motion engaging its vibrant and refined audience at an intellectual and emotional level via print, interactive web platform and mobile device app ex: Ipad and events. iConnoisseurGuides effectively has been acting as a link between leading brands and a rather diverse universal audience in the U.S. This media platform is targeting affluent (150k+) professionals in the U.S. who pursue excellence and for everyone in between who is equally influenced by and passionate about our culture and values.Our lifestyle magazine is the perfect guide that speaks and reflects equally on sophisticated and intellectual individuals of high net worth in the US and the world. iConnoisseurGuides is written in the language and style that directly speaks to a wider range of discerning connoisseurs through fashion, travel, gastronomy, health, sports, family and culture. We publish in print and online 6 issues per year in the most important cosmopolitan cities such as: Miami, Los Angeles, New York City, Chicago, Houston and other major metro areas.Our mission is to inspire our readers in a way that every-time they get our products or simply visit our site in search of any answers we can remind them their culture (their past) their family (their present), and their education, (their future).
BIKES
Cyber-Cafe“Racer”
S
Sport Classic: Sport1000 monoposto
o, you’ve just had a no-holds-barred blow-out with your significant other. Perhaps your gaze lingered a little too long on the server at your favorite bistro or office politics have forced you to once again postpone that long-promised family vacation. Whatever the circumstances, you know from experience that there will be no peace in the kingdom tonight. What do you do? The Dr. Phils of the world would probably suggest that you peel yourself off the canvas and “talk it out.”But for those of you who have yet to completely surrender your cojones, Ducati may have just the answer for this dilemma: the 2007 SportClassic Sport 1 000 monoposto. Instead of spending another sleepless night sniveling on the couch, hop in the saddle of this classic street-fighter and remember what it feels like to play by your own rules.
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The Sport 1 000’s elegant, minimalist styling is inspired by the 70s era Café Racers that became the ultimate symbol of youthful rebellion for a generation of motorcycle enthusiasts. In fact the Sport 1 000’s clearest predecessor, the 1 973 Ducati 750 Sport, remains one of the most sought after vintage bikes on the market. In that spirit, the Sport 1 000 features classic clip on handle bars, a tubular Trellis frame, chromed stainless steel spokes, and replica vintage tires. Despite the throwback design, the engineers at Ducati haven’t lost their thirst for innovation. Weighing in at a lean 394 lbs and fitted with a wet clutch, the Sport 1 000 unleashes 92 horses from its Desmo 1 000 DS engine. And best of all for our purposes, it’s a single-seater. So the quality time you’ll spend on this bike will only be shared with the open road.
MO T O R " WAY
AUDI R8 concept coupe When it comes to German auto engineering,
there’s certainly no shortage of legendary accomplishments. It’s a country that boasts an unmatched history: German engineers are dedicated to consistently producing beautifully crafted, high performance luxury automobiles. Companies like BMW, Mercedes-Benz and Porsche long ago established themselves as a kind of measuring stick against which all other brands are judged. And while these three stalwarts deserved, all the praise that’s heaped upon them, it’s important to remember that there are other serious players in the German luxury market. Take Audi for example. Here’s a company steeped in tradition—around since the 1890s—that originally rose to prominence by producing rugged war vehicles during World Wars I and II. Between then and now, a lot has changed. Audi, as a company, went through a down period during the 60s and 70s only to bounce back with a vengeance thanks in large part to the introduction of the groundbreaking Quattro engine. But Audi is now looking to join the ranks of the elite once again by making a splash in the world of concept cars with the all new R8. The concept car has long been a staple of fine automobile companies: think George Jetson meets Albert Einstein. A lot of what goes into a concept car is just
10 iCONNOiSSEUR MAGAZINE | SPRING ISSUE 2016
that—conceptual. But make no mistake, these babies are designed with the road in mind and the hope is that they will hit the asphalt within a few years. The R8 features a sleek design while maintaining a wide wheel base that’s built to hug the road. The car’s proportions are imposing to say the least, with accentuated wheel arches and substantial air apertures that take the aggressive look to the next level. The R8 delivers an unmistakable frontal figure with pulsating bi-xenon headlights and daytime running lights comprising twelve light-emitting diodes. But the back is equally as flashy thanks to the LED tail lights that produce an amazing three-dimensional effect. But the soul of a sports car lies under the hood. The R8 features an eight-cylinder power unit that runs smoothly and effortlessly up to very high engine speeds, peaking at 8,250 rpm. That’s about 420 hp. The R8 dashes from 0 to 62 mph in just 4.6 seconds, and the needle cracks 125 mph after only 14.9 seconds. Eventually—due mostly to government regulations—you’ll top out at about 188 mph. But that shouldn’t stop you from dreaming. Although it appears that the engineers at Audi have been doing enough dreaming for all of us.
S
U
N
,
S
P
E
E
D
,
A
N
D
S T Y L E Open-air delights for movers and shakers with an urge to splurge By Jose T. Roman
Despite what the poets say, the earth’s wonders can be savored at high speeds, particularly if you have the power of 600 horses moving things along. These drop-top delights are beautiful, fast, and perfect for the sun-kissed hills of Sedona, the kinetic streets of Manhattan, or the splendor of the Bay area. That said, the serious and informed know that the most right and proper use of these power trips involves either highways or high visibility. For what other reasons does one invite such history-making style, dash, and technology into their life? So, choose your summer ride and let the high life begin.
LOVE
AT
FIRST
S I G H T : 1938 DELAHAYE 135M
One day, car enthusiast Bruce Male and his wife were walking down a street in the UK when he fell in love. “I saw it in a window and was transfixed. I knew I had to have this car.” As it turned out, the object of his affections was the hottest attraction in an upcoming auction that had been publicized Europe-wide. His only option was to offer a reserve and sweat through the bidding. The future he saw with the beauty came to pass: bid-
ders came a mere $70,000 under his price. In the happily-ever-after, Male is delighted to stop traffic with the French-made prewar classic and gets excited when describing its gearshift system. Furthermore, he is dedicated; in comparison to our other summer picks, he says the Delahaye “is by far the most elegant and sexiest car. In terms of luxury, elegance, and design, it is phenomenal.”
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ESTIMATED VALUE: $500,000 to $700,000 E N G I N E : 3.5 liter, 6-cylinder, including 3 Solex carburetors T O P S P E E D : 105 MPH
FERRARI
SUPERAMERICA Superamerica is the perfect name for this all-American Ferrari. This is the first production car to adopt rearward rotation movement and electro chromic technology exclusively for glass surfaces of these dimensions. The 12-cylinder Superamerica is available with either F-1 style or manual gearbox. The Fioravanti-patented rotating roof allows the driver to drop the top in 10 seconds flat, making it the world’s fastest convertible. To put the icing on the cake, at the touch of a button the glass can go from dark to light in less than a minute with five different tint levels. $ 281,170 V12 H O R S E P O W E R : 540 0 - 6 0 M P H : 4.2 MSRP:
ENGINE:
O V E R
T H E
H O R I Z O N
LAMBORGHINI
CONCEPT S It is extreme, uncompromising, and Italian. At first glance, what comes to mind when you see this masterpiece? The Batmobile? Or the pleasurable look of its narrow front and sleek exterior? Lamborghini has outdone itself with the creation of this 21st century go-go machine that makes use of its exposed cabins to feed more air to its engine. If this wondertoy ever moves from concept to production, it will be known as the Gallardo Roadster; if not, it will remain a testimony to what happens when you add flights of fancy to the foibles of technical wizardry. the initial prototype model remains at the Lamborghini museum in Sant’Agata Bolognese.
MSRP:
$2,400,000
-
AT AUCTION DEC 2015 ENGINE:
V10
HORSEPOWER: 0-60 MPH:
4.1
$3,000,000
513 WWW.ICONNOISSEURGUIDES.COM
Brooklyn
Bridge
Instead of taking the subway to Brooklyn, you can stroll across the East River on one of the oldest suspension bridges in the U.S. The Brooklyn Bridge offers a path just above the traffic for bikers and pedestrians and a place from which some of the most spectacular views of New York can be seen. From Manhattan: Enter at Park Row across from City Hall From Brooklyn: Enter at Adams Street
New York Botanical Garden
While wandering the streets of New York City, it is hard to imagine anything sprouting out of the ground but metal skyscrapers. However, if you know where to look and are willing to venture out of Manhattan, you will be rewarded with some of the world’s most exotic and fragrant plant life at the New York Botanical Garden in the Bronx. Bronx River Parkway and Fordham Road, Arthur Avenue Belmont Section | 718.817.8700
PHOTO BY: ©NYC & Company
By Metro-North: Take the Harlem local line from Grand Central Station to the Botanical Garden Station. Walk across Kazimiroff Boulevard to the Garden's Mosholu Gate entrance.
By car from Manhattan’s west side: West Side Highway North to Henry Hudson Parkway North to Exit 24/Mosholu Pkwy. Turn right onto Kazimiroff Boulevard. At the third traffic light, turn left into the Garden.
By car from Manhattan’s east side: FDR Drive North to Triborough Bridge to the Bruckner Expressway East (i-278) to Bronx River Parkway North to Fordham Road (Exit 7w). Merge onto Fordham Road and stay in the right lane. Turn right onto Kazimiroff Boulevard and continue to the Garden entrance on the right.
W W W. i C O N N O i S S E U R G U I D E S. C O M
Central Park With 843 acres (6% of Manhattan) of playgrounds, lakes, lawns and a zoo, Central Park is like a world of its own. Venture deep into the park to leave traffic noise behind and experience a host of activities. Whether you want to rent a rowboat on the Lake on a sunny day, ice skate on Wollman Rink in the winter or just lounge under a tree with a book, Manhattan’s center offers a quintessentially New York city-withinthe-city opportunity. The Park stretches from Central Park South (59 th St.) to 110 th St. at the northern end and from 5 th Avenue on the east side to Central Park West (8 th Ave.) on the west side.
The Hispanic Societyof America While many visitors and New Yorkers alike overlook The Hispanic Society of America, those who wander up to its free museum in Washington Heights will discover a treasure trove of Spanish, Portuguese and Latin American art and culture. The museum’s extensive collection of Spanish paintings and drawings is particularly notable, with works by El Greco, Diego Velázquez and Francisco Goya adorning the institution’s walls. Audubon Terrace at Broadway between 155 th and 156 th Streets, Washington Heights | 212.926.2234
B y C a r : West Side Highway North to Henry Hudson Parkway North to 158 th Street Exit. Drive to Broadway for parking.
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PHOTO BY: ©NYC & Company
B y S u b w a y : 1 to Broadway and 157 th Street
PHOTO BY: ©NYC & Company
PHOTO BY: ©NYC & Company
B y S u b w a y : Because of its location, it is best accessed by the A, B, C, or D trains on the west side or the 4, 5, or 6 trains and 1, 2, 3, or 4 buses on the east side.
PHOTO BY: ©NYC & Company
PHOTO BY: ©NYC & Company
PHOTO BY: ©NYC & Company
P.S. 1
In Long Island City, Queens, a 100-year-old Romanesque Revival school building has become a meeting place where artists and audiences can enjoy and encourage exploration and experimentation in the arts. p.s. 1 Contemporary Art Center, an affiliate of the Museum of Modern Art, devotes almost every inch of its vast amount of space to presenting innovative exhibitions and events at which the public can engage with art of all forms. 22-25 Jackson Avenue at 46 th Avenue, Long Island City
B y S u b w a y : Take the E/V line to the 23 rd Street/Ely Avenue stop, the 7 line to 45 th Road/Courthouse Square, or the G line to 21 st Street/Van Alst.
B y C a r f r o m M a n h a t t a n : Take the Midtown Tunnel at 34th Street and 1st Avenue. Go to the 21st Street/Van Alst exit (right after toll booths). P.S.1 will be on your right, and the entrance is on Jackson Avenue. Or
Take the Queensboro Bridge lower roadway at 59 th Street and 2 nd Avenue. Take the Queens Boulevard service lane and turn right onto Jackson Avenue. Go to 46 th Avenue and the main entrance will be to the right.
Rockefeller Center
Home to Radio City Music Hall, nbc’s New York studios, and multiple shops and restaurants, Rockefeller Center is a bustling hub of commercial activity. During the winter, it is transformed into a sparkling holiday attraction. Horn blowing angels are placed along the promenade leading to the Lower Plaza, where visitors can ice skate under the lights of the world famous Rockefeller Center Christmas Tree. Fifth Avenue between 47th and 50th Streets, Manhattan
By Subway:This location is also best accessed by train, so take the F, B, D, or Q lines to the Rockefeller Center stop.
W W W. i C O N N O i S S E U R G U I D E S. C O M
THE
R
FEARLESS68
emember when Captain James T. Kirk was the coolest white man alive? Those days may be long gone, but for most of us the desiretooneday command a vessel on an epic voyage still burns bright. Kids won’t stop whining, wife wants to cuddle, mother-in-law in the guestroom — now’s the time to follow those nomadic instincts to the high seas. While your excursions may not be as epic as those of the Starship Enterprise, the space age design and features of the Fearless 68 will definitely make you think you’ve left our galaxy. With a cruising speed of 42 knots, bantamweight displacement, and Rolls Royce A45 water jet drives for reduced drag and surgical maneuverability, 22 iCONNOiSSEUR MAGAZINE | SPRING ISSUE 2016
The Fearless 68 calls upon the best of its brand’s racing pedigree. But, as is the case with any yacht worth its salt, it’s not just about getting there — it’s about getting there in style. And the Fearless 68 sets the bar for today’s tony maritime mores. Its customized VIP cabins are about as impervious to churning seas as it gets and its state of the art instrumentation is calibrated for the silence of a stealth bomber. Call it what you will — a silver bullet, a trans-Atlantic trophy, a super-charged chariot that dares you to channel Ahab — the Fearless 68 is a challenge to the mundane, the pedestrian, and the man you become when you forsake a restless spirit to safely take in the action on shore.
HOW TO IMPROVE YOUR GOLF SWING
PRACTICE, PERSISTENCE, AND PATIENCE By Frank Mantua
There ar e not many sports that are anything like golf when it comes to practice. Golf is a tough sport to play without going to the range or at least chipping and putting first. Everyone who plays golf realizes how important practicing is when trying to lower scores and handicaps. We hear a lot of technical talk about the golf swing, stance, and putting stroke, but we don’t hear much about how to get the most out of your practice time. Obviously you can’t realistically play well if you don’t practice, but you also have to practice well to play well. Fortunately, it is not difficult to get more out of the practice time you put in and eventually lower your scor es. The first thing to remember when you’re heading out to the range or chipping green to practice is that you should have a plan. Practicing isn’t a race to see how many balls you can hit in a half hour. Simple exercise is less expensive and just as important to your swing. The first part of your practice routine should be a stretch to loosen up. Many people forget that golf is a sport just like any other, so they neglect the importance of stretching. The golf swing uses a lot of your muscles, so loosen up by starting with some half swings with a short club like your pitching wedge. Once you are warm and loose, work your way through the bag, starting with your wedges and moving to the longer clubs. Basketball practice starts with lay-up drills, not threepoint shooting; and football practice starts with line plays, not deep passes. So why do most people on the range take the driver out of the bag first? Remember to always hit balls at a target, whether it is a target green at a driving range or a tree in the field behind your house. As good players know, golf is a game about hitting one of two targets, a fairway or green when you’re on the course,
so r emember to pick as small a target as you can. For example, instead of trying to hit a ball down the middle of the range, tr y to hit the telephone pole that divides the range. Picking a target—as opposed to simply hitting balls— makes for quality practice. Chipping and putting make up about 60% of most golfers’ scores but only 10% of their practice time. If you want your scores to go down, practice around the greens. This is the easiest way to drop a few shots on your handicap. I know it’s a lot of fun to see how far you can hit the driver, but remember, golf is about getting the ball in the hole in the fewest possible shots, and a good short game means lower scores. The easiest way to practice your short skills is to make a game of it. Try to chip the ball in the circle around the hole or see how many five-foot putts you can make in a row, so you can improve and have fun at the same time. As strange as it seems, most golfers like to practice the shots that they already are good at hitting. If you have trouble hitting your long irons, then that’s what you need to practice. Spend the most time practicing the parts of your game that need work. It may not be as fun, but it will be a lot more ben eficial on the golf course when you can hit that long iron. Lastly, let’s discuss how you should practice on the golf course. A good way to practice is to hit two or three balls on the same hole. Remember, you can only do this if there isn’t a group behind you waiting to play. Don’t hold up the course. This on-course practice is a great way for beginning golfers to learn what clubs they should hit from particular distances and get the feel of hitting to a target. Frank Mantua is a PGA pr ofessional and director of golf for U.S Golf Camps in Saltsburg, PA.
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TRAVEL
CONCIERGE Relax and renew at the finest destinations
Dubai 30 Hong Kong 33 Martha’s Vineyard 38
S K Y
Sunsets take on new meaning in a desert sky.
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H I G H
I N
D U B A I
sometimes you have to throw caution to the wind…
Nestled in the heart of the Middle Eastern desert are the lush greens of some of the world’s most expensive and lavish golf courses. Dubai in the United Arab Emirates is fast becoming the most luxurious golfing destination in the world. One of the most magical things about golfing in Dubai is that you are ultimately golfing in the desert. With this in mind, it is not unusual that some courses will have you teeing off on sand, which is an experience in itself. For a really novel approach to alternative golfing, some courses will provide golfers with their own piece of green to carry around with them. Every year the golfing spotlight falls firmly on this coastal emirate when the Dubai Desert Classic comes to town. Pulling in some of the sports biggest stars such as Tiger Woods, Ian Woosnam, Nick Faldo, Colin Montgomerie and Ernie Els to name but a few, the PGA Tournament is an international stamp of approval for one of the most up and coming holiday destinations. •
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‘valley’) is the resort’s second championship course opened in 1996 and a full 7114 yards. This course offers golfers another interesting play with valleys, spacious greens, and bunkers to work through, all making for an exciting day on the green. Add to the mix two driving ranges, dedicated practice areas, and the Peter Cowen Golf Academy, and you have yourself a swinging golfing experience.
MONTGOMERIE GOLF CLUB
was designed by masters Colin Montgomerie and Desmond Muirhead, this course is set on 200 acres of land and the 18 hole 72 par course is laid out on the world’s largest green shaped like a map of the UAE. A slice of traditional Scottish golf in the heart of the desert, everything about this course combines luxury with a touch of the unique. Featuring a total of 14 lakes, 81 bunkers and undulating fairways, the 7266 yards of verdant green is managed by the international luxury brand Troon Golf.
Famous for its annual shopping festival a month-long shopping extravaganza so grand the city of Dubai decided to build a minicity to serve as host of the retail frenzy and a waterfront residential complex, business park, and, of course, an all new golfing resort. Part of the future Four Seasons Resort and designed by the world-renowned architect Robert Trent Jones II, Al Badia is an 18-hole par 72 championship golf course with a full 7250 yards that weave around 11 lakes and waterfalls. Golf practice facilities are complete with driving and chipping ranges and high-tech swing analysis rooms and to top it all off, a fabulous country club that isn’t due to open until 2006.
DUBAI CREEK GOLF AND YACHT CLUB
One of the oldest and most eyebrow-raising courses in the region, the Club has only recently undergone massive renovation and restructuring, making it an even more popular and worthy visit than it used to be. Aided and abetted by the skills of nifty Thomas Bjorn, the 18 hole par 71 course now boasts another challenge for its visitors in the guise of a new front nine. In addition, the club extended its walls to include a 9 hole par 3 course as well as a flood lit driving range, studio, and short game practice facilities. It is worth keeping in mind that playing here will require you bring a handicap certificate with you, but those new to the game should not be put off. The Club highly encourages new- comers to join the Golf Academy on site and take advantage of the PGA qualified instructors on hand to teach and guide.
EMIRATES GOLF CLUB
Endearingly known as the Desert Miracle by those who patron its greens, Emirates is the brainchild of His Highness General Sheikh Mohammed bin Rashid Al Maktoum, Crown Prince of Dubai. In 1988, it was the regions first ever all-grass championship course (hence the nickname). There are two 18 hole courses to choose from. The Majlis (Arabic for ‘meeting place’) winds through tall grass reeds and sand dunes and is laden with challenges like the unusual dogleg on the par 4. Playing 434 yards at a par 3, the dogleg requires golfers to skillfully play uphill. The Wadi (Arabic for W W W. i C O N N O i S S E U R G U I D E S. C O M
Dubbed the snake hole, the par 5 Hole 4 is second to none with its saddleback fairways doglegging with two bunkers forming the eyes of the snake. But this is nothing compared to the back nine where the par 3 Hole 13 claims its title as the largest single green in the world.
NAD AL SHEBA
is another of Dubai’s oldies but definitely a goodie and a definite must if you’ve never golfed at night. Based on the world famous St. Andrews in Scotland, Nad Al Sheba with one of the only floodlit 18 hole courses in the Middle East complete with 50 floodlit driving ranges. When you tire of green grass and losing balls, head over to the other side of Nad Al Sheba’s sporting world-the race track. Dubai is a haven for the horse race enthusiast and host of the world’s richest and most glamorous annual races-the Dubai World Cup, though gambling is strictly forbidden in this Islamic country. Depending on what time of year you visit Nad Al Sheba is also the place to visit to watch camel races. •
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Dubai is renowned for its extraordinary architecture, and though you may not be of the royal family, while in town there’s very little reason not to live like one.
BURJ AL ARAB
is an extraordinary structure if ever there was one. Designed and built to look like a billowing sail, it boasts 202 duplex suits-each complete with personal butler to cater to your every whim-and a claim of being the world’s only seven star residence. From the Rolls Royce pick up to the gold leafed columns in the foyer, the Burj is in a class of its own. 32 iCONNOiSSEUR MAGAZINE | SPRING ISSUE 2016
BAB AL SHAMS
whose name in Arabic means gateway to the sun, is a smart new residence that merges traditional Arabic beauty and comfort with modern day decadence. All 115 rooms are decorated in real arabesque style and the complex boasts the regions the first exclusive open-air Arabic desert restaurant.
EMIRATES TOWERS
is the world’s third tallest structure and an ultra-modern complex made up of 400 luxury rooms and suites as well as two full floors of haute couture fashion stores. Be sure not to miss the glass elevators that promise some of the best views of this fabulous city.
JUMEIRAH BEACH
is the wave to the Burj’s sail and deserves note as another famous Dubai address. The nautical theme runs through the entire hotel and is homage to the city’s seafaring tradition. All of its 618 rooms come with a sea view and the hotel has some of the most fabulous restaurants in town.
HONG KONG HOLIDAY Shopping and ultra luxury in the dragon’s lair By Holly Beretto
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he morning haze hovers over Hong Kong like a dragon’s breath, enveloping the tops of futuristic skyscrapers. As it burns off and drifts out to the South China Sea, Hong Kong comes alive and begins to reveal her treasures. From the green, craggy peak towering over the city to the sea that stretches to eternity, Hong Kong exudes power, passion, and a mystical vibe like nowhere else.
HOTEL HOT STOPS THE CONRAD
This Hilton property rises high above Hong Kong Park like a concave sculpture. The rooms above the 40th floor are lush, decorated in sea greens with sweeping views of Hong Kong Harbor and Victoria Peak. They include butler service, tea on arrival, and access to the executive lounge. And don’t forget the signature Conrad teddy bear and rubber duck, waiting for you in your room. (NOTE: The hotel is currently under renovations, which should be complete in early 2006) 88 Queensway, Hong Kong
THE PENINSULA
This is the epitome of Hong Kong style and luxury. To walk through the lobby is to wander back in time. High tea is offered daily, but a culinary gala awaits at the hotel’s eight restaurants and bars. The Peninsula is a neo-Classical outpost in an endless block of towering spires and adventurous architecture. But make no mistake, this is the address of choice in Hong Kong. The staff will collect you in a Rolls Royce from the airport, but should you prefer a more dramatic entrance, there’s a helicopter pad on the roof. Salisbury Rd, Kowloon
SPLURGE AND SPECIALIZE
Hong Kong is a shopper’s dream and the choices that await those who wish to empty their wallets are impressive. Wander along Nathan Road in Kowloon, for example. Every building presents a maze of arcades, selling quality jewelry, junk souvenirs, and everything in between. The Temple Street Night Market is a grand bazaar with limitless choices and sellers are more than happy to announce their bargains. While neither of these are to be missed, those with a more sophisticated palate should head to these addresses and prepare to be dazzled.
PACIFIC PLACE SHOPPING MALL
What’s so special about a mall? One visit to this chic shopping center provides the answer. Like so much in Hong Kong, you’ve never seen anything like this. Forget the malls of your suburban sub-culture; this is upscale at its finest. Including Tiffany, Gucci, Salvatore Ferragamo, Armani, Marc Jacobs, Kate Spade, the selection spans across more than five million square feet and six and a half acres. Antiques, custom-tailored fashions, A/V equipment, computers— nearly everything your heart desires and then some. Pacific Place is also home to Seibu, Japan’s high-end department store, and it’s worth a peek just for the fantastic food stalls on the ground floor. Pacific Place is a marble and chrome temple to the power of purchase, and its variety will make you forget all about the exchange rate. One Pacific Place 88 Queensway, Hong Kong;
HOTEL INTERCONTINENTAL HONG KONG
Formerly the Regent, the Hotel Intercontinental offers the best view of the city. From the sunken lobby bar, the massive windows offer panoramic views of Victoria Harbor and the Hong Kong skyline. At night it overlooks a world of sparkling neon that is absolutely breathtaking. Repeatedly ranked one of the best hotels in Asia, the Intercontinental offers gorgeous rooms, gourmet restaurants, and pulsing nightlife. The Intercontinental features rooms so opulent you’ll never want to leave. 18 Salisbury Rd, Kowloon, Phone: 2721 1211
RESTAURANTS TO REMEMBER GADDI’S
This not-to-be-missed favorite in the Peninsula Hotel is a perennial stop of foodies who trek to Hong Kong. Chandeliers and blue and gold tones create a gracious backdrop for exemplary service as your entrée is unveiled tableside by a team of servers. The menu changes frequently to mirror the seasons of France. No matter what you order, you’ll talk about it forever. Note that Gaddi’s still enforces a dress code at dinner, requiring men to wear jackets.
NICHOLINI’S
You wouldn’t expect to find Italian in Hong Kong, but know that if you go to Nicholini’s, you’re in for the best. This restaurant, on the 8th floor of The Conrad, won the President of Italy’s Seal as the best Italian restaurant outside Italy. It’s a haven of white and gold décor, plush upholstery, and gorgeous city views. Nicholini’s signature dish is angel hair with basil and fresh tomatoes which in itself is worth the trip to Hong Kong. There’s an extensive winelist, with an ample selection from around the world. Every dish from the veal to the Fettuccine Alfredo is worth a try. Nicholini’s easily makes the list of places to eat before you die.
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DAVID’S SHIRTS and A-MAN HING CHEONG CO. LTD
You simply cannot leave Hong Kong without a made-to-measure suit. While tailors abound on Hong Kong’s bustling Nathan Road, these two, located in the Victoria Hotel and the Mandarin Oriental Hotel, respectively, are considered the best. David’s Shirts turns out fantastic made-to-measure shirts in about 48 hours. David’s will copy any shirt you bring, in any style, in any fabric. There are also branches at the Mandarin Oriental and on Kimberly Rd, Kowloon, in the Wing Lee Building. David’s is considered one of the top custom-shirt makers in the world and naturally you’ll want a suit to go with those shirts, so head over to AMan Hing Cheong Co Ltd. Prices for a custom-made suit start around $650 (USD). Top-notch quality and fabric from across the earth make this tailor one of Hong Kong’s finest destinations. Wools, gabardine, silks, blends, stripes, solids, and tweeds from Italy, England, and France are here for the asking. To say that a custom suit wraps you in luxury is an understatement.
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There’s nothing quite so fine as an outfit made just for you and your body. Both David’s and A-Man will ship orders and send swatches and price lists for future purchases. David’s Shirts, Victoria Hotel, Shun Tak Centre A-Man Hing Cheong Co Ltd, The Mandarin Oriental Hotel
DAVIDOFF
A trip to Hong Kong is incomplete without a stop at this worldfamous purveyor of smokes and smoking accessories, the alpha and the omega. The finest Cubans make their way to Hong Kong, and they’re waiting for you at Davidoff. There’s a branch in the Peninsula Hotel shopping arcade that has small but plush, smoking area. Next to the Davidoff branch in the Marriott Hotel is a wine and cigar bar.
MARTHA’S Best of
Real simple: A lifelong Vineyarder
I have visited Martha’s Vineyard all my life and before that, even in utero. I have never missed a summer, and the same holds true for my children. As a matter of fact, it was there that I met my husband at 17, had a wedding at 21, and renewed my vows 20 years later. For us, the Vineyard holds a strong sense of family and tight friendship, and the place thrives on that sense of community, drawing us back again and again. Martha’s Vineyard has had a healthy African American presence for many years, and the population has evolved as people would bring other people. My grandmother brought people here in the late 40’s and they kept returning with their friends from generation to generation. Our community has evolved and grown, and over the years with every passing summer we have grown by leaps and bounds because it is hard to keep this place a secret. My daughter calls it the “chain of sameness,” an invisible rope that ties us to this idyllic place. I think it is that and the fact that there’s a simple, unspoiled quaintness to Martha’s Vineyard, a certain charming quality that’s hard to explain but amazing to experience. The familiarity of the stores, the old clerks in them, the traditions of Grand Illumination Night, the band concerts in Ocean Park, the community sing-a-long in The Tabernacle, and the big agricultural fair are all a part of the chain, and we take comfort in that. The Vineyard has a number of wonderful small businesses where I enjoy shopping and my teenage daughters have had many a summer job. One of my favorite places to go is John’s Fish Market on State Road in Vineyard Haven where they have wonderfully full lobster rolls served on a grilled bun. The Reliable
Photo: www.mvlandscapes.com
Photo: www.mvlandscapes.com
Towering over the sand cliffs of Aquinnah, the Gayhead Light house hearkens back to the Vineyard’s days as a whaling boom town.
A lone cottage stands watch over the surf at Aquinnah.
VINEYARD
By Amy Robertson Goldson
counts the ways home is for the heart
Photo: Peter Simon
Market in Oak Bluffs is a great place to go to the Caribbean. We go to beaches on chowder. The best times to get there are buy Portuguese sweet bread and linguica, the Vineyard for camaraderie and the nat- lunchtime or at 6:00 to catch the sunset. or Portuguese sausage. Linda Jean’s is ural beauty of their cool nights. Larsen’s Fish Market is the place for a one of my haunts for breakfast, and I Generally, we go to the beach to socialize, minimalist but delectable experience. often go there and sit out in front of the read, relax, get even browner, and swim Because I am impatient and like to have Oak Bluffs Post Office, which is a good on these hot days. A lot of us also go to my food ready when I get there, I call the Inkwell, a.k.a. Town Beach, which is ahead to get a few lobsters dropped in the people-watching spot. Given the pace of the life on the a bit rockier than others, but we don’t pot, so all I need on arrival is some cole Vineyard, I find riding my bike is one the care. State Beach is over the bridge going slaw on the side, butter dip, and an old best ways to experience its essence. I have towards Edgartown, which used to be an lobster crate to sit on while they crack the a few routes I particularly enjoy in the old whaling port and though it is far more shells for us-just like the way it is done in southern France. mornings. One is down East Some of the most beautiful Chop Drive on my way to get sunsets imaginable are visible my best friend Sylvia Rhonefrom Gay Head, which is now with whom I have been like siscalled by the Native American ters since childhood-so I can name Aquinnah, at the tip of the enjoy the big beautiful view of island. Depending on your feeling, the water vista. The route I have there’s also a restaurant and a enjoyed since childhood and number of carryout shacks to samfind particularly quiet and ple. While there, don’t miss the peaceful is through Oak Bluffs gorgeous clay cliffs, some red and Cemetery. My husband, father, other white. Years ago, we used to grandmother, grand aunt, and climb down and watch people roll uncles are all buried there, as in the clay, which is supposed to well as the Harlem Renaissance have healing qualities. writer Dorothy West and Judge Truth be told my favorite spot Leon Higginbotham, who was a is at home, right on my observery important jurist, historian, vation deck, with the sounds of and advocate for civil rights. the harbor filling the evening air. On Wednesday nights, members of the community get Sailing is praticed by localss and visitors. Above: sailing boat facing vineyard heaven Facing west and overlooking the together for a sing-a-long at The formal in appearance-all black shutters water, my family and I have the most Tabernacle in Oak Bluffs. While my kids and original architecture-and has fewer incredible and picturesque sunset views, joke and think this tradition is hokey, people of color, I like a clothing shop as well as an awesome landscape of the there is little doubt in my mind that they there called The Great Put On. When we Vineyard. As a matter of fact, we even too will be bringing their kids to do exac- were younger we would go over to South make a special effort to be home at sunset tly the same thing here. In August, a Beach, which has much more expansive so we don’t miss it. Grand Illumination Night is held in the waves and dunes, and have bonfires and town where every house and street in parties there at night. For a bit more of a venture away, I go Tabernacle is decorated with lanterns. As far as beaches are concerned, if you to Menemsha Beach and check out The really want warm water you might as well Bite, which has good fried clams and
The view from Menemesha Harbor proves just how pristine the Vineyard has remained over the course of its three centuries.
Photo: www.mvlandscapes.com
Photo: www.mvlandscapes.com
Photo: www.mvlandscapes.com
An endless stream of lanterns adorns the Campgrounds on Grand Illumination Night.
Holes 3 and 4 at the Farm Neck Golf Club
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NURTURE THE GOD OR GODDESS
THAT YOU REALLY ARE . Just beyond The Strip and ringed by picturesque mountains is a resort with uncommon attributes. The elegant JW Marriott Las Vegas may very well be the ultimate retreat for gods and goddesses. In ancient days, the Roman bath town of Aquae Sulis was built to honor the goddess Minerva, and now our Aquae Sulis Spa meticulously recreates that same nurturing experience. Gods and goddesses can luxuriate separately in steam rooms, saunas, whirlpools, hot/cold plunges, and cascading waterfalls. Or if you prefer, relax together in our outdoor hydrotherapy circuit pool. Rest assured, if you search all of Las Vegas, or even the heavens, no other spa experience so thoughtfully captures the spirit of the gods. Aquae Sulis awaits.
221 N. Rampart Blvd., Las Vegas, Nevada 89145
Call toll-free 877- 869 - 8777 to enquire about reservations, gift packages and special rates. Or visit www.spasulis.com.
x u L
The Intrinsic Difference Between Excellence and Luxury
Few words in our mind have an inspirational attraction like the term “excellence”. The simple fact of pronouncing its soft letters seems to develop a magic scent that invades our imagination with such an elegant and strong positive feeling.
If we complement excellence with the term “luxury” then our senses seem to travel astonishingly enough well beyond our imagination! One sensible explanation is that luxury evokes unconsciously, up to a certain extent, images of expensive, gorgeous and marvellous sights of objects of all types. No need to detail them as they come naturally to your mind. If we add to luxury the concept of excellence, practically the step “just before” perfection we have the “idyllic” combination. Thus excellence and luxury are definitely two words that are related and certainly create an unforgettable moment in time. Luxury is unthinkable without excellence but can the opposite be considered? The answer is, yes. Here is our main focus on the difference between excellence and luxury. Let´s take a few considerations beforehand to fully understand this statement.
First of all, what makes luxury? A quick definition would define it as something not easily accessible to everyone since it is generally associated with a high price to pay to possess it in case of expensive objects or enjoy it, when it´s of an intangible nature. It might be the result of a sophisticated design of an object or what a thing is made of (natural elements like marble, gold, diamonds, etc.).
“ L uxury i s unthi nkabl e By Jean-François Koster
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e
y ur
Let´s not be guided by the general notion that the concept of luxury is only limited to very high quality goods, materials, etc. in a short word: a tangible thing we have between our hands or even be guided by the glittering and glamourous environment luxury creates in our mind. But then, what makes “excellence”? Can you define it quickly as luxury? And if so, how can you do it without using the same attributes as luxury? One of the main difference between the concept of excellence and luxury is that the first one is indistinctly the result of the best possible kind of attitude and therefore related without any doubt to the perfect level of service “engineered” by mankind, whilst the second one seems to be the inspiration for some kind of status we want to aspire. It seems a fact that excellence is a less used word among consumers because they are more used to the term “quality” but experience tells us that excellence is at a higher level and implies efforts to achieve it as well but at a more perfectionist level. An iconic luxury hotel in London uses it as its motto: “We strive for excellence”. A very simple statement to read but a real challenge to apply because of the implication of a whole team of people in trying to give the best out of them when providing a service. Excellence should represent a real inspiration for whatever we do, we think, the way we act towards another person. In a word, it should be our philosophy of life and not luxury that represents a style of living. What we have just discovered, in case we didn´t know it, is very simple: “Excellence” is definitely richer than “Luxury” because it doesn´t focus only on an elite but is universal in all senses. Furthermore its pronunciation definitely provides an even more lasting sensation of elegance when we know what it implies.
vs.
without excellence” WWW.ICONNOISSEURGUIDES.COM
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histling Straits
Sumptuos spa. What more would you want from Destination Kohler? By Gregory DL Morris
Independence Day marked the opening of the rooftop deck, literally and figuratively the crowning jewel in the multi-million dollar expansion of the Kohler Waters Spa in Kohler, WI. Destination Kohler is most widely known for is four breathtakingly original golf courses at Whistling Straits and Blackwolf Run, and any one of the four Pete Dye masterpieces would be worth the trip to the north woods all by itself. But the expanded spa, now grown to 24,000 square feet and featuring 10 Immersion Suites, may soon mount a challenge for top attraction. “We have eight new treatment rooms, each with its own waterfall,” says Jean Kolb, director of the spa. “We have also increased the lounge and relaxation space at the spa and expanded the women’s locker room. That has all been very well received by our guests, but in the four years we have been open we have really become a romantic resort destination—we get lots and lots of cou-
ples—so the rooftop deck is the real gem.” Little wonder. There is a co-ed whirlpool with room for 10, and a 161/2-foot fireplace in a glass enclosure with views of the surrounding woods and hills. Chairs, lounges, and cushions abound. In summer the view is spectacular and the sense of natural serenity is enough to soothe the most haggard executive from Chicago or entrepreneur from New York. But, in the winter there will be the stunning and decadent luxury of emerging from the whirlpool and lounging by the fire in just a bathing suit, sipping wine and nibbling chocolate-covered strawberries while surrounded by sparkling snow. “Mid-winter, from Martin Luther King Day to Valentine’s Day, is our busiest period at the spa,” says Kolb. “And in winter the rooftop deck will be particularly beautiful. The deck is open while the main spa is open, from 8:00 am to 9:00 pm,” says Kolb, Top of the line: the Waters Spa Relaxation Pool
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“but for someone interested in a more private, intimate couples’ experience, the deck can be reserved after hours for a private meal or massage.” The only thing more amazing than the rooftop deck is having it all for just the two of you. The only way to get more private spa services would be to sleep in treatment rooms. Kohler has taken that idea one better by building full spas into 10 of its guest rooms. Called Immersion Suites, they have the whirlpool taken out of the bathroom and put into the center of the suite as the focal point. “Other resorts have done in-room massages,” says Kolb, “but this is an extension of the spa. Full services are available in the privacy of your own room: massage, facials, even bath services.” Because of the golf courses and the emphasis on couples, Kohler Water Spa sees a relatively high ratio of male clients, 35%, versus an industry-wide average of 20%. The pre- and post-golf foot and leg treatments, in particular, are very popular and wonderfully effective. Along the same lines, the spa cuisine goes beyond herbal teas and salads to include a steak wrap with corn relish and guacamole, salmon fillet, and grilled shrimp. And in June the company released a line of men’s toiletries called J. M. Kohler For Men. The lead package, a shaving kit offered in a distressed leather bag, is available at the spa or line on. The new men’s line augments the house brand of treatments called Hollyhock, ans the spa also uses and sells high-end commercial brands. The spa is built into the Carriage House annex of the American Club Hotel, a Victorian pearl built in 1918 that is a member of the Historic Hotels of America Association. The American Club was built by Walter J. Kohler, Sr., son of the company founder, who was president of the firm from 1905 to 1940 and governor of the state 1929 to 1931. Enlarged and expanded several times, most recently in 1993, the hotel has 237 rooms. The guest rooms in the Carriage House, including the ten Immersion Suites, take the total to 255. Around the complex there are also 10 restaurants, a full gymnasium and sports complex, a full Kohler fixtures and homeRiverbend design center, a nature preserve with hiking and horseback riding trails, and a shopping village. In case you were wondering, the shopping village is no dainty huddle of card stalls. There are about two dozen stores, including those offering men’s and women’s fashions, books, art, furniture, shoes, outdoor equipment, cigars, spirits, and lingerie. For all the many pleasures of Destination Kohler available year-round, a special magic is revealed by the melting snows each spring. The Irish Course at Whistling Straits and the Meadow Valley Course at Blackwolf Run are usually open by early April and can stay playable into November. The River Course and the Straits Course open in early May and usually close around the end of October. Steve Friedlander, general manager and director of golf says the true genius of Pete Dye was his ability to create four courses with such different personalities. “The River Course runs right along the Sheboygan River, and is very much a parkland track. Not too much dirt was moved around. In the spring the steelhead are running, and in the fall the salmon are running. It’s just amazing. Meadow Valley is two-in-one. The back nine is by the river, but the front nine is high meadow—windswept with big greens and lots of undulation.” The Straits Course had the unheard of honor of being host to a major tournament just six years after being opened: the 2004 PGA Championship. According to Friedlander, “this is pure links golf, right on Lake Michigan, with 1,000 to 1,400 sand dunes, large greens, and fescue fairways and greens. Caddies are required, and carts are prohibited. You walk and you play. It is not perfectly manicured, but it is traditional golf. The Whistling Straits Irish Course is a blend—some links holes, some dune holes, some parkland holes, and some marshland holes.”
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FASHION
TO KNOW... By Sarah Francis
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i E n W The sound of gravel crushes under her boot as she inspects vineyard row 12. It's 3:30 AM, complete darkness is kept at bay by a full moon that has just begun to take a final bow of adoration to what will be the dawn of morning light. Her hand reaches out and touches a cluster of Cabernet. It's time to harvest, and she's come to the vines in solitude before anyone else arrives. Soon she will be surrounded by photographers, harvest hands, and winery staff who will painstakingly hand harvest each vine and then hand destem each grape into brand new French oak barrels.
To know wine, as she knows wine, is to encounter the magic that brought her here in the first place. The exact day her tuning fork went off. The response that ignites the internal flame, when a winemaker's foot settles into the dusty gravel soil and the earth whispers "you are here, this is the place."
Just like courting a soulmate, the dance that transpires between a winemaker and the vineyard's terroir is intricate and soulful. The depth of dedication and time investment in this courtship is difficult to describe. It's a feeling that few have the opportunity to experience, and words simply cannot articulate. Knowing wine is to understand this uncommon courtship, one of passion and madness that gently unfolds between winemaker and vineyard. You become very protective of this love; it is rare, and every fiber of your being lights up and proclaims, "this is mine, I will have this!" The Song of Solomon can't even begin to describe this love affair. But if you know wine, you will know this. Time stands still in a vineyard, and you can be amongst the vines for hours just breathing in the sweet, earthy smell of the soil, and feeling the hazy warm, sun-drenched air on your shoulders. You are enchanted by every detail and willingly seduced.
You dedicate every ounce of your humanity to showcasing and sharing this beautiful and sacred gem with all the world, hoping all the while, that you are a worthy custodian of the land. To know wine is to understand that, more than anything, the winemaker hopes to be found worthy.
There are innumerable challenges to this quest. One of which is equally friend and foe—the passing of time.
You convince yourself that you can beat time, control time, woo time, all the while you discover there are not enough hours in the day to adequately demonstrate your commitment to this terroir. At hour 16, you collapse into your farm truck, exhausted, tapping the vineyard dust off your boots, sincerely promising that you'll be back tomorrow. Your sugar-coated hands stick to the steering wheel as your heart beat races almost as fast as your mind. You drive the narrow, winding valley highway home, not remembering how you got there.
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A VINE TALE TOLD WITH PASSION One Winemaker's story on what it takes to know wine. By Sarah Francis who is the wine-maker at Sarah Francis Wines in Napa Valley, CA And even though your muscles ache, you are hard-pressed to sleep, so vivid are the day's memories about the vineyard's tastes, colors, and aromas, right down to the density of every cluster. You gaze through refractometers, squeeze rosy-hued juice samples, and count berries for the lab. The next morning you spring out of bed to rush to be with your love, repeating it all over again 'till harvest is over. A vineyard is a jealous lover. Its evaluation of you will be told eventually, through the wine itself—the best and most telling biography of any winemaker. If you know wine, then you will know the magic that happens in a vineyard is the same magic that convinces you to spare no expense. You study tirelessly, quietly consumed with every aspect of the vine's seasonal growth. You will know the weight of the clusters, the density of the canopy, the sunlight, the balance of nutrients, and the number of vines in each handpruned row. You tell your beloved that some of the shoots, canes and clusters must be sacrificed for the greater good. And the vineyard responds to how sound your decisions were. The breadth and depth of trust that a vineyard and winemaker have beyond what you can only imagine, they grow together, mutually entwined. If you know wine, you will understand this deep trust, this mutual dependency. You watch the vineyard's progress throughout the season, and will sleep faithfully in your truck, should hail, rain or frost threaten your beloved. You pray to unseen forces for the protection of each cluster and grape and come dawn you fall to your knees and give thanks. Your mind will race to all corners; no stone unturned no page unread, no confidant or mentor unsought, as you shepherd your vineyard toward harvest. To know wine is to know that you will spend all your waking moments, searching out the best barrels. You order them, almost a year in advance, from one of the most reputable cooperages in France, a purchase that costs you much of your savings. But it doesn't matter because you won't cut any corners. At night, when at last you are alone, you painstakingly map out every detail your cellar, where your harvested wine will ultimately rest and age. Time will taunt you, but your heart will insist on taking things at a perfect pace no matter what else looms on the horizon. To know wine is to know that it is imperative to understand your vineyard's uniqueness. 4 8 ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
Instinctively, you know that you must be familiar with every row and every vine, for it to trust you to be the one. You will never want to miss a single day—because to miss a day is to miss a detail and chapter in this unfolding story. You gladly sacrifice having a predictable schedule or spending time with friends. Or anything that distracts you from your betrothed. All the while, longing for the vineyard to lay claim to you, to respond with a definite answer to "will you be mine"? Each day you will not only feel unspeakable joy, for just having the opportunity to be in this place, at the same time, you will also feel completely inadequate. You'll second guess your worth, and overcompensate by showing up day after day, attempting to prove yourself worthy. This is the truest form of love, and there is no guarantee that this place will allow you to be the one, nor that anything won't try to defeat you in your quest to earn its trust. To know wine is to understand that every single day is an adventure, leaving you pleading for more. And you will remind yourself that tomorrow you will be better at this than you were today. Time will shout at you as the days pass in a flurry, and the vineyard will threaten that she's not going to choose you, you know nothing, you're not ready, you will not ever be worthy. But you hold your head high, and vow, "I will not fail you". Deep down, you know that despite any insecurity in your abilities, that when your boot touches vineyard soil, the internal and intrinsic tuning fork reverberates within you imparting peace that passes beyond all understanding. In time, you come to understand that the vineyard has at last answered "yes." I will tell you the whole story; it is time. It wasn't until 2009 that I even became aware of this internal tuning fork, I was trying to make it to California so that I could learn to be a winemaker. In the mid-70's, my imagination was captured by a small dust-laden and gravelly parcel in California. All I knew at that time was that something special happened in that place, on that ground. Just being there made me feel alive. I was just a girl at the, but I could never quite shake the feeling of simply wanting to be among the vines.
When I finally took the plunge and gave in to California's siren call, I was 39. I quit my job and sold everything, and narrowly managed to secure a meeting with the owner of a vineyard whose wine mesmerized me. The moment I stepped off the plane, that feeling of being a child came rushing back, and the tuning fork went off, a warm hum that only I could feel. That's all I had really—my life experience of being a dedicated, inquisitive and determined girl—a heart that had been captured by grapes at a tender age, and a yearning to relive that magical encounter with a vineyard once again. I had no formal knowledge, no fancy wine degree, no special family pedigree, and no money. Turns out, you don't quite need any of that to begin. Fast forward to 2011. (Or some other date.) The courtship culminates for this winemaker on harvest day, when your hand reaches out to a cluster, and that cluster willingly goes into your trusting hands. Everyone you know will gather 'round you to help, their faith in you dashes across their faces in warm smiles and laughter that echoes across the vineyard. They believe in your dream, and they are there to help you hand harvest each cluster, to destem every berry, one by one until they are gently placed into a new French oak barrel. As the dry ice smoke lifts from each barrel, you hear the audible click of camera lenses, the crunch of gravel, and the singing voices of the harvest crew. Your eyes and hands inspect every cluster and every berry. An expert Cooper hand seals the 2 barrels and helps you shuffle them into to the winery cave.
words, you are smitten and completely mesmerized by the story that is unfolding before you. Free flowing wine pours forth, induced by gravity, and you gently press the grapes, listening intently for the rest of the story. You are led by the same intuition that began this relationship; this is merely a continuation of the dance. As the free flowing wine dwindles, a gleaming and pure expression of terroir, the final chapters the vineyard has spoken leave the press. To know wine is to know that the vineyard and the Winemaker's relationship of trust do not end there. The only way the final chapters will be told, and the story not be lost forever is if the winemaker has demonstrated her worthiness with every decision she made from vine to barrel. And finally, to know wine is to appreciate this relationship. It will go on for 2-3 years before the winemaker will ever know if she has been chosen to tell the entire epic story. Every day is equally filled with internal doubt and external confidence as she bottles and corks the vineyard's story. Some will criticize, or say "you're doing it all wrong," you should've done this or that. They will tell you that you bit off more than you can chew, you didn't need to invest that much time or money, or you should've chosen a less costly vineyard. Some will cheer you on as if they have all the confidence in the world in your capabilities. At times, you believe them, and other times you wonder what it is that they see in you.
Every day of every year the story unfolds anew, and you peer To know wine is to understand commitment and endurance. into the barrel and murmur, "thank you for today" because you Every day, six times a day you hand-spin those barrels, not able are just grateful to be able to hear this year's chapter. It feeds to see what is happening inside, your soul; it builds your confiyou feel the oak, even though it A VINEYARD IS A JEALOUS LOVER. ITS EVALUATION dence, and it gives you the best callouses your hands. You care- OF YOU WILL BE TOLD EVENTUALLY, THROUGH gift of all. Absolute presence in fully open the bungs to release THE WINE ITSELF—THE BEST AND MOST TELLING the moment. Nothing else has the pressure built up by carbon BIOGRAPHY OF ANY WINEMAKER. ever given you the gift of making dioxide let off during fermentatime stand still. tion. Each time you whisper, "will you be mine, will you tell me the whole story of you?" And one fine spring day, the vineyard announces that the story has been written, and announces to the winemaker that she is This goes on for weeks until you decide that enough time has worthy to tell the epic story it had been longing to tell. passed for the vineyard to decide if it will trust you or not. When you open the barrel either it will have begun to tell its If you know wine like I know wine, you'd be stopped in your story as it bubbles, or it will allow you to tell a slightly differtracks mesmerized by the epic story that only a vineyard and ent story, as you pitch yeast. winemaker can tell. As a winemaker, you know how incredibly special to be entrusted with this epic tale, and you live to come You agree to close the book, trusting that the vineyard will back each season, and to write the new chapters each year. You continue to write the greatest story ever written, and you will spend your life telling faithfully recounting the story of that be the one it chose to tell it. To know wine is to embrace the magic that lives in vineyards, and you teach your children winemaker's exhaustion. You exhaust yourself spinning and about the day you found your soulmate. If you know wine, you pacing, each day adjusting how many times your hands will understand that what's in the bottle is the greatest story ever turn those heavy barrels, with all their strength. captured by two soulmates, the vineyard and the winemaker. Each time, both vineyard and winemaker still trusting one another blindly. You trust the aroma and sound, as you pull a sample to decide if it's time to extract the story and they pray that the wine has decided to choose you. Eventually, the barrels are opened and lifted in the air as gravity captures the first chapters of this novel, all of your senses are overwhelmed by just the few first WWW.ICONNOISSEURGUIDES.COM
BY MI LOSZ P I ERWOLA
PHOTOS COURTESY OF © POSEY GAINES | SILVER COYOTE STUDIO, SKIATOOK, OK
WEST OF EDEN
Two Hands Colliding With Each Other This Thing Called Intuition & Creativit y BY POSEY GAINES
C
reating is not as clear cut as we would like to believe. We are “head heavy” with notions of what creative looks like. Take watercolors, there are certain principles to follow...value, focal point, lost edges, warm colors, cool colors and the list goes on and on. So much so that when we pick up a brush we are almost put into a state of suspended animation. Should I do a thumbnail sketch first? Should I paint detailed or impressionistically? What colors should I
use? I saw a video the other day showing children playing...just playing. A couple of them were playing with paints...it was messy...paint all over the place...paint all over them. But from the look on their faces you knew #1 they were playing and #2 they weren’t having any trouble figuring out what to paint...paint was flying everywhere...they would pause for second...look at what they had created so far...and then without a moment hesitation...more paint went flying unto their master pieces. 50 ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
MORNING GLORY.
THE CLIMB
HOMEWARD BOUND.
So...do you want to follow your intuition and live a creative life?
Creativity involves listening to our intentions which is the first step we take. The second step is to fearlessly ignore the messages in our heads telling us how to follow our intuitions in the creative process...and that’s the rub isn’t it? How can we create master pieces if we don’t follow the masters? How can we create without any regards to the time tested rules of creativity/art that apply to our efforts?
So...we stand on the edge of the precipice of creativity. Somewhere, out there in the darkness...lies the results of our creative efforts...adorned with beauty and magnificence. It’s breath taking, our heart skips a beat. Could it be that all this beauty and magnificence is really within us? Couldn’t be...we’re not that creative...at least not yet. We need to step back from the edge and think this through.
Go back over the rules, find another expert to tell us how it is done. There’s really only one way that we can proceed...we have to walk up to the edge of the precipice and JUMP! Yes, it’s scary and it’s difficult and we may fail miserably. The real point is, that’s exactly how all the great creativity minds in all ages had to do it...they JUMPED into the darkness not knowing where they would
land...but they knew it was the only way for them to discover who they really were creatively. So...do you want to follow your intuition and live a creative life?
JUMP! by YOU
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Pebble Beach Golf Links: 8th Hole, Par 4
PHOTO BY: TAKU MIYAMOTO
2
3
Pinehurst, Course No. 2
1 Pacific Dunes Course
Bandon Dunes Golf Resort Bandon, OR Magazine fee: $75-265 (dependent on residency, season and hotel stay) www.bandondunesgolf.com 2 Pebble Beach Golf Links
Pebble Beach Resorts Pebble Beach, CA Magazine fee: $475 (cart additional for non-hotel guests) www.pebblebeach.com 3 Course No. 2
>>
P Pub l i s h e r ’ s >> c If I should die k before I play s l Here is a list of 20 u.s. courses that are strongly recommended for play before you take off your cleats for the last time. These are courses you can play without knowing a club member or a vip. Magazine Fee Code = Price our magazine has arranged for you. Prices vary every season.
54 ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
Pinehurst Pinehurst, NC Magazine fee: $309-706 (dependent on residency, season and hotel stay) www.pinehurst.com 4 Black Course
Bethpage State Park Farmingdale, NY Magazine fee: $50-120 www.nysparks.state.ny.us 5 Ocean Course
Kiawah Island Golf Resort Kiawah Island, SC Magazine fee: $208-$350 (dependent on season and hotel stay) www.kiawahresort.com
PHOTO COURTESY OF: BETHPAGE STATE PARK
Black Course: 18th Hole
5 Ocean Course
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PHOTO COURTESY OF: KIAWAH ISLAND GOLF RESORTS
PHOTO COURTESY OF: PINEHURST, INC. ALL RIGHTS RESERVED. 速
4
Whistling Straits Golf Club Kohler, WI Magazine fee: $300 www.destinationkohler.com
6
PHOTO COURTESY OF: KOHLER CO.
6 Straits Course
Straits Course: The clubhouse & putting area
7 Bandon Dunes
Bandon Dunes Golf Resort Bandon, OR Magazine fee: $75-265 (dependent on residency, season and hotel stay) www.bandondunesgolf.com 8 Shadow Creek
Shadow Creek Las Vegas Resort North Las Vegas, NV Magazine fee: $500 (MGM Mirage stay mandatory) www.shadowcreek.com
Pebble Beach Resorts Pebble Beach, CA Magazine fee: $315 (cart additional for non-hotel guests) www.pebblebeach.com 10 Bandon Trails
Bandon Dunes Golf Resort Bandon, OR Magazine fee: $75-265 (dependent on residency, season and hotel stay) www.bandondunesgolf.com 11 The Players Stadium
TPC at Sawgrass Ponte Vedra Beach, FL Magazine fee: Varies (dependent on membership, season or hotel stay) www.tpcsawgrass.com 12 Pasatiempo Golf Club
Santa Cruz, CA Magazine fee: $175-195 www.pasatiempo.com 13 Plantation Course
Kapalua Resort Kapalua, Maui, HI Magazine fee: $130-$295 (dependent on hotel stay) www.kapalua.com
56 ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
8
Shadow Creek: 18th Hole
PHOTO COURTESY OF: MGM MIRAGE
9 Spyglass Hill Golf Course
PHOTO COURTESY OF: PGA TOUR PHOTO COURTESY OF: ROB BABCOCK /PASATIEMPO GOLF CLUB
11
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The Player Stadium: 17th Hole, Par 3
Pasatiempo Golf Course: Clubhouse
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Seaside Course: 11th Hole
PHOTO COURTESY OF: KOHLER CO.
PHOTO COURTESY OF: SEA ISLAND
15
PHOTO COURTESY OF: THE HOMESTEAD
16
18
Cascades Course
58 ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
River Course: 18th Hole, Par 4
PHOTO COURTESY OF: Š 2007 PRINCEVILLE AT HANALEI
17
Prince Course: 18th Hole
14 Cuscowilla Course
Cuscowilla on Lake Oconee Eatonton, GA Magazine fee: $70-$130 (dependent on membership or hotel stay) www.cuscowilla.com 15 Seaside Course
Sea Island Golf Club St. Simons Island, GA Magazine fee: $230-260 www.seaisland.com 16 River Course
Blackwolf Run Kohler, WI Magazine fee: $200 www.destinationkohler.com
19
Pine Barrens
17 Prince Course
Princeville at Hanalei Princeville, Kauai, HI Magazine fee: $155-195 (dependent on resort stay) www.princeville.com 18 Cascades Course
The Homestead Hot Springs, VA Magazine fee: $210-261 www.thehomestead.com 19 Pine Barrens
World Woods Golf Club Brooksville, FL Magazine fee: $40-145 (dependent on season) www.worldwoods.com 20 Harbour Town Golf Links
Hilton Head Island, SC Magazine fee: $199-$295 (dependent on season and hotel stay) www.seapines.com
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t
ulio o P . ine S
I
an By J
With much to see and even more to do, San Francisco is a city for all
f ever a city was defined by its signature icon, it surely would be San Francisco and its celebrated cable cars. Named a National Historic Landmark, these one-of-a-kind vehicles can be seen buzzing up and down SF’s momentous hills, clanging away to the delight of locals and tourists alike. In fact, more than 15 million visitors hop aboard each year for a joyous ride. The image of SF’s cable cars is as much an American symbol as the Statue of Liberty. This antiquated mode of transportation celebrated its 100th birthday in 1973, and not a half century later, the city is now readying for another major milestone. In 2006, SF will commemorate the 100-year anniversary of The Great Earthquake and Fire that leveled the city and indelibly altered American his-
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ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
tory. The lavish Fairmont San Francisco hotel was scheduled to open the very day of the earthquake. Once the dust settled, one of the few remaining structures was the hotel’s mammoth Corinthian marble columns, which became a beacon of hope for rebirth. Fittingly, the hotel acted as the command post for city officials, who sat on crates in the once posh lobby to plot strategies. Exactly one year to the date after the Great Earthquake, the hotel reopened, providing a meaningful occasion for traumatized residents. Since then, the Fairmont has retained its position as the city’s premiere hotel, situated in the ritzy neighborhood known as Nob Hill, the city’s highest peak, with spectacular vistas over the metropolis and its gorgeous bay.
The Gold en G a ate :
esti maj
The Fairmont has undergone several renovations since 2001 when the biggest happened - $100+ million facelift to restore it to its turn-of-the-century majesty. Today, the resplendent lobby is a dazzling sensory experience of marble flooring, soaring columns, ornate coffered ceilings trimmed with gold leaf scrollwork, overstuffed Victorian sofas and chairs arranged in cozy groupings, huge ferns set in Oriental pots, stone statues, gold gilt framed mirrors and an overall impression of shimmering light. Tony Bennett sang the very first rendition of “I Left My Heart in San Francisco” at the Fairmount in the 60s, and over the last 100 years, the King of Jordan, Muhammad Ali, George Bush, Ray Charles, Clint Eastwood, Marlene Dietrich, The Dalai Lama, Ernest Hemingway, JFK, Coretta Scott King, Prince Charles and many others have made the hotel part of their Bay Area itinerary. Everyday tourists also visit to take in the magnificent surroundings or dine in the sumptuously domed Laurel Court for an elegant buffet breakfast, High Tea or a gourmet dinner. The Fairmont sits at the juncture of the city’s famed cable car system, so a leap aboard any vehicle provides an alfresco tour of SF’s many neighborhoods. The first stop on most visitors’ must-do list is Fisherman’s Wharf, a bustling strip of fish restaurants and tourist shops where crab is king and seafood rules the day. It’s home to Boudin Bakery, which cranks out a staggering 10,000 loaves of original SF sourdough bread every week. McCormick & Kuleto’s restaurant is the place to be for 40 different varieties of fresh seafood, with a spectacular view of the twinkling lights of the bay. Nearby is the Ferry Building, located at the foot of Market Street and at the center of the city’s financial and banking district. Until the 1930s, it welcomed travelers arriving by ferryboat, the only means of transportation to this outpost. Today, it’s chock full of sophisticated cheese, wine, fruit and coffee shops. The high-end DELICA rf1 deli is a popular favorite. Its sleek stainless steel and wood design is a beautiful backdrop to its selection of sozai-Japanese meals made up of many small dishes. Nearly one third of San Francisco’s population is Asian. Quintessentially San Franciscan is the Chinese restaurant Tommy Toy’s, which presents a dramatic departure from the mom-and-pop Chinese restaurant. The interior is fashioned after the 19th century sitting room of the Empress Dowager, graced with 300-year-old tapestries, inlaid silver mirrors, etched glass panels, carved wooden archways and Toy’s personal collection of original Chinese fans. Most diners order the six-course Signature Dinner, which involves a seafood bisque prepared in a coconut shell bowl crowned by a puffed pastry, minced squab, whole Maine lobster, Peking duck, garlic beef and peach mousse. San Francisco takes its culture seriously and is home to an eclectic mix of museums, including the Asian Art Museum, which contains 15,000 artworks covering 6,000 years—the largest such collection in the Western world. The performing arts scene is widely varied, with offerings ranging from symphony to comedy. The world-renowned Gay Men’s Chorus, the oldest openly gay chorus in the world, has become a symbol of SF culture for some. The group has performed with such greats as Nell Carter, Harvey Fierstein and Sir Ian McKellen. San Francisco is also rightly celebrated for its architecture. Built from scratch after the Great Earthquake, it contains the finest collection of Victorian buildings in the world. The Painted Ladies, a row of perfectly restored pastel-colored Victorian homes juxtaposed against modern skyscrapers in Alamo Square, resonates with visitors as an essential to the famous skyline, and the Golden Gate Bridge is of course, not to be missed. Begun in 1933, the Golden Gate was the first bridge project to use netting to catch workmen who fell off during construction, earning
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The Painted Ladies hold their own.
lucky laborers automatic membership to what became known as the Halfway to Hell Club.With all it has to offer, it’s no wonder San Francisco heads up the list of top American vacation destinations.
And there’s more…
THE SAN FRANCISO SYMPHONY
was born five years after the Great Quake and has not stopped re-inventing the role of the orchestra in American cultural life.
THE CALIFORNIA ACADEMY OF SCIENCES
was founded in 1853 as the first scientific institution in the West and purposes to explore and explain the natural world.
THE SAN FRANCISCO BOTANICAL GARDEN
was founded in 1955, and now offers courses for star gazers, flora and fauna lovers, nature-inspired visual artists, and writers.
FORBES ISLAND
was created as a floating home in 1975 by a New York expat with a knack for carpentry. At 700 tons, the floating island is now a diner’s getaway for only five days a week, five hours per day á la chef de cuisine Patricia Blecha. Live palm trees, a sandy beach, a waterfall, a thatched Tahitian room and a 40-foot lighthouse complete the waterbound experience.
SONOMA GOLF CLUB
Private, championship 18 hole. 7087 yards, par 72.
PRESIDIO GOLF COUSE
Public, 18 hole. 6500 yards, par 72.
GOLF RESORT AT PLUMAS PINES San Fran’s Chinatown is home to much more than crowds. 62
ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
Alcatraz—it’s an option.
Mission Inn & Spa
When San Franciscans need a break, they head an hour north of the bustling city to the scenic vineyards of the Sonoma Valley. Some of the country’s best wines are produced here. Tourists and residents alike make the rounds of the popular wine tastings offered by the many vintners. Nestled within the heart of this wine lovers’ paradise is the Fairmont Sonoma Mission Inn & Spa, the sister property of the Fairmont San Francisco. The town of Sonoma holds a key place in California history. Its leafy green town plaza marks the end of the Mission Trail, which took place between 1523 and 1823. Mexico, seeking to claim territory by converting the native peoples to Catholicism, built dozens of missions throughout California. The Mission San Francisco Solano, located on the corner of the plaza, represents the last and most northerly of these religious structures. Today it’s open to the public as a state park. The Fairmont Mission Inn & Spa upholds the mission style with a lobby designed with stucco walls, a huge stone fireplace and wood beam ceiling. But beyond that, the similarities end. Here, luxury is de rigueur. Its spa is considered one of the top in the country, with 43,000 square feet in which to find your pleasure. The spa’s terra cotta balcony under a wood beamed ceiling holds wooden lounge chairs that curve to fit the form
Links for the swing hungry.
of the body, complete with headboard and footboard. The open air wall facing the pool and lush gardens is framed by drapes that can be drawn for shade and privacy. Each grouping of chairs is also set off by drapes to form a personal space, much like a cabana on the beaches of the Riviera. Inside the treatment area, classic Greek revival Roman bath blends with Southwestern adobe mission style décor. The pre-treatment bathing ritual starts in the wet room with an exfoliating shower using the thermal waters that bubble up naturally from the ground. Then it’s on to a soak in the large thermal mineral bath under a celestial-painted dome, half sun, half moon with the night stars twinkling. Marble pillars reach up to a ridge displaying stone urns and vessels. There are several more stages before moving on to the pueblolike waiting area, complete with leather chairs, a crackling fireplace and a Mexican tile floor. The treatments themselves are extensive and often unique. The Watsu takes place in a secluded and heated mineral spring outdoor pool with a clover leaf shape. Supported by the arms of the massage therapist, the pampered are guided through various stretches and shiatsu techniques. Guests help themselves to a choice of eight curative teas such as Green Dragon or Moroccan Mint, adding herbal syrups such as Virtual Buddha or Depth Quencher.
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TM
STYLE GUIDE TO EXCEL “excellence
is
richer
than
luxury”
Luxury is not possible without excellence. Let’s make excellence our lifestyle. Your appearance defines who you are and creates an unforgettable stamp more important than any other; the first impression. Our lifestyle guide to excel brings you to the perfect balance between human craftsmanship, engineering and virtuous service.
Montegrappa Desiderio (Black)
Fountain Pen - $850 Rollerball - $625 www.montegrappa.com
Montegrappa set out to touch the soul of the writer and embodied three human conditions in three families of pens; Desiderio, Emozione, and Passione. The Desiderio is made in pearlised bicolour resin with sterling silver trim and a filigree-cut 18kt gold nib. Each pen possesses its own swirling pattern with signature octagon accent and ball clip on the cap. Removing the accented cap reveals the second bold colour.
NEW u o Y R
Watch and See
TIME
PEACE By Dr. Shannon Gulbranson
Is it really about time management? Or is it about managing or (wo)managing the I'M in T(I'M)E? "T...im...e is on my side. Yes it is." Perhaps the Rolling Stones were right. Is it really about time management? Or is it about managing or (wo)managing the I'M in T(I'M)E? Perhaps even attempting to manage something as profound as time is what's speeding up the (wo)man-aging or man-aging process! It's time to focus not on your watch, but the woman or man who's looking at it. Your “I'M� has more to do with your life and time than you imagine! I am not ON time or OUT OF time. I'M in T(I'M)E and so are you. If you've ever noticed how relative time is, you know exactly what I'M talking about. The days go by slowly, but the years pass quickly. The minutes tick by, but the hours fly. You're early if you show up before expected, and late if you don't. Expectations, perceptions, and definitions have more to do with time than the dials on the clock. Am I right or am I right? Some say they are a "Morning Person" or a "Night Person." I'M quite simply a "Today" Person, learning to play in the middle of this beautiful gift called "T(I'M)E." I remember the day I realized I didn't need to allow time to run my life anymore. It was the day that "What day?" became "Today" and "What time?" became "Now." "How?" you ask. Something as relative as time must be given individualized attention, because, as with anything that's relative, it's personal. It is very personal. And what if there is plenty of it, and we no longer need to stress about it or be a slave to it? Instead, we can put our I AM into it and make peace with it once and for all...time! Yes, it's about time! (I agree!) What T(I'M)E is on your side, really? Would you fully engage with it, in it, and within it? Would you allow yourself to fully DATE the date? What is this War on Time business anyway? It's time to make Love not War! It's time to become ONE with it, until death do us part. The answer? Become one with the I AM that you are, and the I AM that gave it to you in the first place. Then do it well for a life...time! If you want to do life well, live your day well. If you want to live your day well, love it well. If you desire to love it well, you must love the T(I'M)E you're in...loving and DATING YOU WELL! It will love you back!
T(I'M)E IS ON YOUR SIDE. YES IT IS!
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YITOR L E T T EGRASSTTOR OT N HO EM ED
by Chef David Burke
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Make Small Talk: Everyone appreciates a friendly customer. If you want to create a relationship with your butcher, start by showing an interest in their craft and life. As questions like the best knives, or how to prepare a cut of meat you are more unfamiliar with. Going once a week? Bring them a cup of coffee, find out what they like and spark up a conversation from there. Best Times to Go: If you’re looking for select cuts, Monday is the best day to go. Looking for deals? Swing by on Friday and see what they are looking to get rid of. You’ll most likely end up with a great piece of meat you wouldn’t have otherwise purchased Best Cuts: I always like making skirt or hanger steak at home. The prime cuts are more expensive so I tend to go for the secondary cuts like a Tri Tip Sirloin, Korean Style thin short ribs or shanks are great for braising. There’s also always a new pork cut to discover. Ask the butcher for their best from between
78 ICONNOISSEUR MAGAZINE | SPRING ISSUE 2016
DAILY BREAD
f h C E fRoM THE BUTCHER TIPS
LETTERS TO THE EDITOR
the ribs. Cubed up and sautéed they make for a great, quick, weeknight dinner.recommendation for a thin minute steak. From pork to veal to lamb, a thin cutlet is the perfect quick dinner fix. Looking for a hidden gem? Ask the butcher to save you the riblets Don’t Be Afraid of the Offal: Once you have a relationship with your butcher, don’t be afraid to ask for things like the kidneys, sweetbreads, liver etc. They are delicious and some butchers actively look to get rid of them. They add richness to sauces, depth to dishes, and make for great protein alternatives for hors d’oeuvres, salad toppings etc. Don’t Dawdle: Heading to the butcher to pick up dinner? Be ready to order when its your turn. Have questions? Feel free to ask but be specific. And always remember to be respectful. Don’t rush them or be dismissive, you are on their time. Want to take it a step further? If the butcher recommended a new cut or recipe to you, bring them a doggie bag the next day of leftovers to try themselves. A little effort goes a long way. Looking for a long term relationship with your butcher? Never forget to say “Shanks a lot!”
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GREAT RECIPES +
CORN SOUFFLE FROM THE iCONNOiSSSEUR TEST KITCHEN
INGREDIENTS (Serves 4 to 6 portions) 1 pound of corn on of the cob 2 cups of chicken broth 2 ounces of butter 6 eggs 6 ounces of grated white cheese 1 tablespoon of sugar Salt and pepper to taste PROCEDURE
1. Blend corn and chicken broth. Strain (discard solids).
2. Over low-medium heat in a medium sauce pan, pour
liquid inside and cook. Add butter an sugar. Boil, stirring constantly with a wooden spoon until thick. It’s ready when you can pass awooden spoon through the middle of pan and you see bottom. Remove from heat and let it cool.
3. When cold add in meringue, egg whites beaten to stiff peak. Fold in carefully. Empty contents into a buttered individual classic ramekin soufflé mold or into a big quarter sized mold. Place, in warm oven at 350ºF for 20 minutes or until golden. TO SERVE Cut and slice carefully. The soufflé should be a little moist, so be gentle while handling it on the plate. Place slice lying on the side. Serve hot immediately! Add a scoop of berry sorbet on the side. pair this dish with an Osborne Ruby Port
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SPIRITS
LIBERATION
LIBATION
Brazil’s most renowned spirit trickled from the bottom up
mind you. But strictly speaking I was breaking the law. I was dining with a friend down in the Village, at one of the many casual places that truly own the windy streets of the West Side. Springtime was everywhere —in the fresh air, in the budding trees, in the buoyant eyes of our server and most especially in the ice cold drinks we held in our hands — as we lunched outdoors. Caipirinha, I remember the way it rolled of her tongue as she pulled it of the menu with her voice. It’s what they all drink in Brazil she told me. The exotic name matched only by its glamorous origins. It certainly wasn’t my introduction to the bottle —that was a tradition I’d begun to master years before. But it was my first taste of the smooth and saucy Brazilian rum known as Cachaça, the sweet alcoholic catalyst igniting the South American cocktail. The spirit itself is in fact native to Brazil and is considered a member of the rum family. While most rums are made from molasses, the light airy Cachaça is distilled from pure sugarcane juice, giving it a flavor all its own. But just as important in this process is the Brazilian landscape, which deserves much of the credit for the drink’s charming tang. Like fine wine, this fermented drink is endlessly influenced by the natural characteristics of the Brazilian climate and countryside. Assorted varieties of exceptional sugarcane pair with unique soil variances, ideal precipitation and old-world distillation techniques to produce a beverage that is a distinct progeny of its surroundings. Simply put, Cachaça cannot be manufactured outside of Brazil. There are traditionally two categories of Cachaça, designated by diferences in the distillation process: artisanal and industrial. Artisanal Cachaças are produced by one of the many thousands of small mills that dot the Brazilian countryside. They are fermented with a special maize flour in copper pots. Then the beverage is either bottled or stored in wood barrels for aging. Industrial Cachaças are made in much larger mills, mostly located in areas outside of São Paulo and Ceara. The industrial Cachaça makers use column stills to process the fermented sugarcane juice before selling the raw material to special bottlers who will then alter the drink to their own standards.
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PHOTO COURTESY OF: SUNG PYO HONG / CACHAÇA MAGNÍFICA
The first time I drank a caipirinha I was underage. Not by much,
PHOTO COURTESY OF: CACHAÇA GABRIELA
PHOTO COURTESY OF: SUNG PYO HONG / CACHAÇA MAGNÍFICA
The history of Cachaça is entwined with the vibrant history of Brazil itself. It was more than 400 years ago that plantation owners began serving the rum to their slaves, claiming that it increased their strength and longevity. While these tales are little more than treasured national myths, what we know for sure is that the spirit was first invented by Portuguese settlers. The very first forms of Cachaça were coarse and rough, suitable only for low level carousers. But over the years finer varieties of Cachaça were developed and people eventually started drinking it with lunch or even dinner. It became a popular drink among the aristocracy of colonial Brazil. It wasn’t actually until much later that the first Caipirinha, the beverage that originally introduced me and many others to Cachaça, was concocted. The very best Caipirinhas are a simple blend of fine ingredients: Cachaça, sugar cane, lime juice and ice. The traditional Caipirinha, like the one I drank that spring afternoon in the Village — and on several occasions afterwards — is always muddled so as to best conjoin the components. A good bartender will know just how to mix it and will pour it over just the right amount of ice. But in the absence of a trained professional, don’t be afraid to create one on your own. Just be sure to share it with a friend.
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H AND
TO
H AND H YSTERIA
The freshly rolled cigar stages a comeback
T
he long awaited night is here. You’re on the verge of pulling off the black-tie event of the season. You’ve checked and doubled checked every detail. The décor, the menu, the guest-list: everything is in perfect order. You’ve even thought well into the night, remembering to compliment your selection of fine spirits with the best in high-quality cigars. Yet you can’t shake the feeling that you haven’t done enough, that some small stone has been left unturned. Well, up until recently this would have been just another textbook case of cold feet. But as anyone who keeps up with the world of top-notch tobacco and big-league event planning will tell you, you are indeed guilty of one major oversight. A smorgasbord of pre-rolled, prepackaged cigars just won’t cut it anymore. These days, for an event to truly distinguish itself from the pack of humdrum networking shindigs, cigars must be rolled fresh on the spot. That is, your guests must be granted the privilege of seeing the cigar as it is being brought to life. They should be allowed to witness the casual dexterity and age-old skill of the tabaquero (cigar roller) as he blends Cuban Seed or Nicaraguan tobacco leaves into that perfect robusto or corona. It may appear to be the most insignificant of niceties, but don’t be fooled. For many cigar connoisseurs and novices alike, the very presence of a tabaquero, calls forth the classic ambiance of the speak-easys and parlor salons of the early 20th century. For the first time in nearly a century, tabaqueros have emerged
from the back rooms of shops and smoke-filled factories to once again ply their trade under the adoring gaze of a stogie-loving public. A number of enterprising cigar producers have rushed to fill the growing demand for fresh rolled cigars at exclusive gatherings. CF Dominicana Cigars stands out because of the breadth of cigar catering services it offers. Not only can CF’s graphic designer customize the cigar band that will rest on each cigar rolled at your function, this highlyregarded caterer also offers cigar servers who float around the room, making sure that no guest is neglected. CF has tabaqueros based in 14 major cities including New York, Los Angeles, Las Vegas, Miami, and Chicago and their cigars are composed of a winning combination of select Dominican filler tobacco and Connecticut shade or Maduro leaf wrappers. Guest interaction with the tabaquero is a central element of CF’s catering. By encouraging guests to ask questions and to comment on their smoking experience, the world of cigars is often demystified and those who would never have considered partaking in the ritual of smoking have been known to be enticed. CF recommends around two hours of cigar rolling for most events. In that time frame their tabaqueros can produce around 50 cigars. Yet bear in mind that long after the cigar rolling has come to an end, the grandeur and decadence of those freshly born works of art will linger in the mouths and memories of your guests. WWW.ICONNOISSEURGUIDES.COM
Cigar & Woman TODAY MORE
than ever, rituals that once marked the terrain of the Old Boys’ Club are being appreciated by a new breed of shot-callers: highpowered women. he lust for fast cars, stiff drinks, and offshore bank accounts isn’t passed down through XY chromosomes alone. So it stands to reason that another enduring symbol of machismo, the fine cigar, is becoming the chic accessory of choice for women who work hard and play harder. After all, the taboo against women and cigar smoking is a relatively recent social construct. For the most part, women of color have a different pedigree to call upon with fine tobacco. Throughout the Caribbean and Latin America they have enjoyed its wonders for centuries. As far back as the 1400’s women among Cuba’s indigenous Taino people used tobacco for religious, recreational, and medicinal purposes. Later, slave women in the Caribbean were known to use tobacco to stave off exhaustion. Native American women of the mainland were also early proponents of tobacco use. According to Crow folklore, a powerful woman stood at the center of the dynasty that introduced tobacco to the tribe. At the other end of the spectrum, in the 19th and early 20th centuries, high-society mulatto and octoroon women of the old south were said to keep the finest Caribbean stogies on hand. Today, examples of pioneering women reshaping our world are too numerous to mention and the social contempt that once pushed female cigar enthusiasts to the margins is in full retreat. In many famed cigar producing countries, women are actually the ones working in the fields and factories creating these master-smokes in the first place. While men may be the face of cigars, women are increasingly becoming the backbone of the industry. It’s only right that women enjoy the fruits of this rather intense labor.
IT’S A MATTER OF CHOICE Accessories are redefined as more women take to stogies 88 ICONNOISSEUR MAGAZINE
SPRING ISSUE | 2016
W RAPS TO R ICHES
Rising
interest in cigars among women is that it opens the door to experimentation. Women are afforded the social space and piece of mind to confidently test any number of brands, wrappers, and seeds until they identify the cigar that most suits their tastes. Indeed, it’s foolish to generalize about the cigar preferences of women (any generalization regarding women is foolish; some would say dangerous) but iCONNOiSSEUR was able to pin down two broadly held favorites. Men are willing to inhale anything; women on the other hand tend to have more refined palates and typically go for the higher end of the cigar market. To that end, the Ashton Prime Minister and the Fuente Fuente OpusX are among the most popular selections. The Prime Minister is a blend of rich Dominican tobacco in a golden Connecticut shade wrapper known for its peppery twist. The OpusX is also a Dominican blend featuring flavors of sweet cocoa and nutmeg. The OpusX, no doubt has a stronger flavor yet still has the subtlety to complement the flavor of a good martini or mojito. Manufacturers have long scrambled to capitalize on the rising tide of female cigar enthusiasts. For instance, in the late 80’s flavored cigars first began to trickle onto the market. Not long after, several brands (with product so cheap and synthetic we dare not sully this column by mentioning them) began to market these cigars directly at the female consumer. Now, with the most recent explosion of female cigar enthusiasts, the flavored cigar is experiencing something of a resurgence. However, it is being led by manufacturers such as Cusano, who rather than injecting or spraying flavors into the tobacco, uses high quality tobacco and a humidor flavor-curing process for those who like them. Flavored cigars have received mixed reviews. Many women don’t seem to like the idea of being placated with gimmicks and chemicals; they would much rather take their chances with a traditional smoke. However, when the added flavor doesn’t get in the way of the natural tobacco, as in the case of Cusano’s handmade Dominican Rum Sweets, female consumers tend to be more willing to test the waters. Saly, the love affair between women and cigars was forced underground for much of the last century. But let’s hope, like many of the heftier strides women have made in our society, a woman’s right to enjoy a cigar in peace is here to stay.
Davidoff enters its fourth decade as a global powerhouse
U
nder the direction of friends and partners Zino Davidoff and Dr. Ernest Schneider, Davidoff Cigars embarked on the journey in 1970 that would turn a century-old family business into one of today’s most wildly successful brand names. Yet Davidoff’s rise to global acclaim wasn’t without its challenges. In the early nineties, Davidoff and Schneider faced a pivotal turning point. They were determined to launch the new generation of Davidoff cigars, but to do so they would have to venture into unchartered territory: Dominican tobacco. Davidoff cigars had long been made with Cuban tobacco, resulting in classic stogies such as the world renowned Château Margaux, the Ambassadrice, and the Aniversario 80. Davidoff connoisseurs at that time, much like the ones of today, had grown just as enamored with the company’s history of excellence as they had with the cigars themselves. Many critics suspected that Davidoff and Schneider would have a hard time convincing consumers that the Dominican tobaccos they had selected for the next generation of Davidoff cigars could live up to the standards of their Cuban counterparts. Nonetheless, Davidoff and Schneider moved forward with their plans. In 1991, starting with the Crown series, Davidoff released its new breed. Though the Cuban Davidoffs are highly sought after to this day, the new generation of Davidoff Cigars went on to become a huge success, particularly among the up and coming generation of Davidoff enthusiasts that Zino and Schneider were attempting to target. In fact, nearly everything that Davidoff touched from that point on—from men’s fragrances to humidors—began to capture the imagination of new school aficionados worldwide.
Davidoff and Schneider’s rare and rejuvenative brand of fearless faith in the consumer has inspired Davidoff’s most compelling cigars and accessories since the early nineties. For example, 2005’s Limited Edition Robusto Intenso is a blend of six tobaccos, including a specially fermented and aged Piloto filler, a sweet Olor binder, and an Ecuadorian grown wrapper. The Intenso delivers, offering a spicy yet not overwhelming flavor and a fantastic draw. When it comes to storage, Davidoff offers an array of visually stunning and highly functional humidors. This comes as no surprise considering that in 1929 Zino Davidoff built one of the earliest cigar cellars in Europe to maintain the constant temperature of 18ºC and 70-75% relative humidity that ensured the freshness and flavor of his cigars. Today, it takes more than 200 operations to produce one Davidoff humidor. Davidoff’s craftsmen work with woods ranging from classic maple to the exotic root of the Thuja tree to produce their masterpieces, and special editions are even outfitted with gold-plated locks and hinges. Luxe ingredients aside, it is in their unbelievable efficiency at protecting cigars from unwanted odors and light radiation that Davidoff humidors distance themselves from the competition. Many of them have gained the stature of treasured family heirlooms passed down from father to son. Whether it’s eyewear, espresso, cognac, fountain pens, or neckties, the name Davidoff has become synonymous with the crisp and spontaneous style of its founder. That alone is more than enough to carry this world-class brand well into its next century of success. WWW.ICONNOISSEURGUIDES.COM
WINE REF KIT
PAIRING FOOD BY TYPE OF WINES
Young white wines are refreshing, clean and have fr uity, citrus, apple, and pear like f lavors. Make good pairing with salads, fish, shellfish, spicy dishes and cheese. (Chardonnay, Verdejo, Albarinho, Viognier).
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Sparkling wines are crispy, refreshingly efferevesent show elegance with its mineral treats from the soil, fresh fruity treats from green apples, toasty nuts and since it's a very versatile wine it virtually pairs with any food flavors and textures. It is usually good for Hors d'eouvres, desserts, any berries and chocolates. (Chardonnay, Pinot Noir or Vouvray style wines). Oaky or silky white wines are creamy, toasty, oaky and have vanilla, honey & melon complimentary flavors. Makes good pairing with pasta, chicken, fish, soft cheese. (California style wines based on the Chardonnay and Viognier grapes).
Young and aged crispy fruity white wines tend to be refreshing, clean and have fruity, citrus, floral treats, and floral like flavors. Makes good pairing with cheese, sea food salads, fish, shellfish, spicy dishes. (Fine wines based on varieties such as: (Chenin Blanc, Riesling and Gewurztraminer). Aged rich white wines have minerality treats such as ear thyness, refreshing floral tones and classic fruity treats from the varietals such as balanced lemon acidity. But are also slightly buttery which in turn make good pairing with buttery creamy sauces, oily fish, white meats, salads, pizza, pasta, salmon, chicken. (Fine aged Burgundy style wines based on the Chardonnay varietal). Simple fruity red, young and juicy reds are earthy and silky a classic treat from the terroir. In addition they bring mostly red fruity treats from the grapes used. They pair well with pasta, red meats such as: lamb, pork, veal and beef. (Burgundy style wines such as Bour gogne Rouge or Beaujolais wines based on Pinot Noir and Gamay grapes).
Round wines are usually intense, complex, with heavy flavors with treats of coffee, leather, chocolate, pepper. They make good pairing with spicy dishes, rich beef and sauces with intense flavors, also hard and rich cheeses. (Cabernet Sauvignon, Syrah, Merlot or blends).
Fortified wine styles are syrupy, thick, woodsy sweet wines that have been for tified with brandy and oftentimes flavored with herbs, roots, peels, and spices. Classic examples are: Sherry, Madeira, Marsala, Port, and Vermouth. These wines make good pairing to desserts, fruit, pastries, sorbets and ice creams.
Fortified wines are often used in cooking, and they are served as aperitif or dessert wines. (Wines based on varieties such as: Pedro XimĂŠnez, Malvasia and Touriga Nacional).
Late harvest wines that are sweet uniquely aromatic, are thick in texture their most classic flavors are caramel like, woodsy, perfumed, exotic fruits and pair perfectly very rich foods such as foie g ras, duck confit or sweeet breads or Asian spicy foods. (Fine wines based on varieties such as: SĂŠmillon, Sauvignon Blanc, Chenin Blanc, Riesling and Gewurztraminer).
WINE CLASS CLASES DE VINO
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THE CONTAINER IS DETERMINED BY ITS CONTENTS
TeSt •
You will see my big presence, focused eye contact, and experience my strong handshake.
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I like taking charge of the situation.
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I rise to the challenge, especially when I can test and show my abilities.
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I know what I desire, and I get it done.
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get the job done well because I am solution-based.
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I will be the life of the party, and enjoy entertaining and inspiring people.
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I tend to be very social, and connect with people easily.
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I prefer freedom from control and detail, and like simplicity.
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You will see my inviting, informal and expressive communication style.
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I help celebrate and connect people because I am relationship-based.
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I prefer accuracy, and am uncomfortable with making mistakes.
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I pay close attention to detail, and prefer to listen versus speaking.
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I prefer time to perfect my thoughts, and working without interruptions.
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You will see me being reserved, specific, and choosing my words carefully.
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I follow protocol diligently because I am procedure-based.
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I feel best when I know what others expect from me.
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I like the comfort of familiarity, and prefer a sense of control and consistency.
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I enjoy working with others as a team.
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You will see my intermitent, yet genuine eye contact, and notice my calm tone of voice and gentle handshake.
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I focus on my performance because I am process-based.
CHOOSE WHAT FITS YOU BEST & FIND OUT WHAT KIND OF GLASS ARE YOU BY VISITING:
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wine buying guide iCONNOiSSEUR
SPANISH WINES TO PICK UP MATAMORRERA RESERVA 2011 FOUNDED: 1988 GEOGRAHIC AREA: DO Ribera del Duero TOTAL AREA OWNED: 47 Acres ANNUAL PRODUCTION: 8,333cases OWNER: Emilio Moro WINEMAKER: Félix González GRAPE VARIETY: 100% Tempranillo TASTING NOTES: Aged for 18 months in American and French oak barrels. Scents of black and red fruit with aromas from aging; spices, black pepper, minerals, liquorice, lactones and pipe tobacco with a background of dark chocolate. Its stylish structure of sweet tannins lends body and refinement; a multitude of well-linked aromas with average acidity. Long felegant and persistant finish. PAIRING: Duck and wild mushroom risotto. ABOUT: Bodegas Matarromera are from Ribera de Duero. Its facilities are partially buried in the north hillside of the Duero Valley with beautiful views that towers above the whole valley of the municipal district of Valbuena de Duero in Valladolid. Bodegas Matarromera applies a superb technology for best quality winemaking. It also incorporates a temperature-control and stainless steel vats and equipments. Bodegas Matarromera winemaking capacity reaches 650,000 litres. http://www.bodegamatarromera.es
96 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
LA BOTA DE MANZANILLA (42) FOUNDED: 2005 GEOGRAPHIC AREA: DO Jerez-Xérès-Sherry TOTAL AREA OWNED: various producers ANNUAL PRODUCTION: 250 cases imported OWNER: The Antinori family WINEMAKER: Miguel Sánchez Ayala GRAPE VARIETY: Xarel-lo, Macabeo and Chardonnay TASTING NOTES: intense nose as well as a delicate, salty and cheerful palate; perhaps less powerful but fresher and more jovial. An unbeatable match on the dinner table. PAIRING: Mackerel potatoes, tuna stew, oven preparations and boiled shellfish, toro sashimi, marinated herrings, mussels; and especially with spicy Asian dishes. ABOUT: Through the wines bottled in the series “La Bota”, EQUIPO NAVAZOS give wine lovers from all around the world the chance of accesssing to a range of complex, fine and authentic traditional wines that legitimately belong among the greatest wines of the world. These wines come from soleras and individual casks that remain, relatively neglected by the market in the last few decades, in the bodegas of some of the most prestigious andalusian producers. Some of them are unexpected but fortunate findings, testimony of the anonymous work of generations of wine men and wine women, others are the result of a long-standing collaboration between EQUIPO NAVAZOS and some winemakers in Jerez de la Frontera, Sanlúcar de Barrameda, Montilla and El Puerto de Santa María, with whom we are honored to work together. http://www.equiponavazos.com/en/42en.htm
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wine buying guide iCONNOiSSEUR
PORTUGUESE WINES TO PICK QIUNTA DE LA ROSA - RESERVA RED 2013
GURU BRANCO 2013
FOUNDED: 1906 GEOGRAPHIC AREA: Duoro DOC, Portugal. TOTAL AREA OWNED: 55 acres ANNUAL PRODUCTION: 285.000 liters OWNER: Sophia Bergqvist and Family WINEMAKER: Jorge Moreira GRAPE VARIETY: Touriga Nacional (30%), Touriga Franca and Tinta Roriz. TASTING NOTES: Its nose offers a heavy, wild herbal, shrub-like concentration a classic characteristic of the Douro with balanced aromatic complexity. On the palate is full bodied with lively flavors of dark fruit and its tannins and generous acidity. PAIRING: Spicy dishes as well as robust fish.
FOUNDED: 2001 GEOGRAPHICAL AREA: Duoro DOC, Portugal. ANNUAL PRODUCTION: 2,500 cases TOTAL AREA OWNED: 10 acres WINEMAKER/OWNER: Sandra Tavares da Silva, Jorge Serodio borges GRAPE VARIETY: 25% Viosinho, 25% Rabigato, 25% Codega do Larinho, and 25% Gouveio TASTING NOTES: An elegant wine exhibiting grapefruit and mineral aromas and flavors warmed by oak contact. Refreshing, with a fine balance and long finish. PAIRING: Fish and Mediterranean dishes. ABOUT: When in 2001 Sandra and Jorge got married, decided to buy a winery and a vineyard rather than a house. He had then started the great adventure of this family business, which after 11 years represents one of the most successful cases of wine in Portugal. The vineyards totalize 22 hectares, which of 6 hectares have been acquired over the years and the remaining 16 belong to Quinta da Manoella, which has been inherited by the couple and that remains in the family since the nineteenth century. Wine & Soul spans several picturesque vineyards. This innovative yet rustic winery was founded nearly 10 years ago by Jorge Ser么dio Borges and his wife Sandra Tavares da Silva, both of whom wished to channel their extensive experience into a winery that would showcase the traditional varieties and terroir of the Douro Valley on an international level. Guru is produced from a 50-year-old field blend of the indigenous white varieties Vosinho, Rabigato, Codega do Larinho, and Gouveio. Fermented and aged in new French oak for five months
ABOUT: Quinta de la Rosa has been in the Bergqvist family since 1906, although they have been in the port trade as shippers under the family name, Feueheerd, since 1815. Quinta de La Rosa is a small family owned vineyard located in Northen Portugal, on the banks of the River Duoro. They have established a balanced traditional and modern wine making processes. Quinta de la Rosa is one of the pioneers of making and selling table wines and port directly from the estate making it one of the true single quintas in Portugal. www.quintadelarosa.com/content/port-wine-and-olive-oil
http://www.wineandsoul.com/pt/
97 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
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wine buying guide iCONNOiSSEUR
ARGENTINEAN WINES TO PICK CAPATAZ 2012 MALBEC
FOUNDED: 2007 GEOGRAPHIC AREA: Valle de Uco in Mendoza, Argentina TOTAL AREA OWNED: N/A ANNUAL PRODUCTION: 1,560 cases OWNER: Darioush Khaledi WINEMAKER: Hope Goldie and Steve Devitt GRAPE VARIETY: 100% Malbec TASTING NOTES: With an inky purple hue heralding depth and concentration, the 2012 Capataz comes from a vintage that saw mild temperatures and an even-keeled growing season. The wine takes with aromatic fruit notes of blueberry and cranberry mingled with warm scents of fresh-baked baguette and graham cracker. In the soft, supple mouth hints of sweet tobacco, milk chocolate, and violet add complexity to the solid core of dark cherry and raspberry avors. is is a deeply saturated wine with smooth tannins and a lingering, viscous nish. PAIRING: Roast or grilled red meat, venison, hard cheese ABOUT: Darioush Khaledi who owns Darioush winery in Napa Valley, a highly acclaimed wine estate that produces superb wines. Darioush came to the US in the 70’s after growing Shiraz in Iran. Inspired by the distinctive, pure and rugged terroir of Mendoza’s unique wine country he along with. Made from young and over 70 year old vines plus a combination of rocky well-drained soil, high altitude, lower yields and cool climate, this wine is the full expression of Mendozas classic varietal.
ALTA VISTA TORRONTES 2013 FOUNDED: 1997 GEOGRAPHIC AREA: Salta - Argentina ANNUAL PRODUCTION: 2,000 cases TOTAL AREA OWNED: 2,411 OWNER: D’Aulan Family WINEMAKER: Pablo Francisco GRAPE VARIETY: 100% Torrontes TASTING NOTES: Perfect expression of the Torontes varietal, its a bright Fresh and vibrant look with mature and complex aromas of white flowers such as jasmine and tropical notes. These subtle yet concentrated flavors reflect on a powerful palate of ripe, very dry and balanced weight of fruit. PAIRING: Best enjoyed while young on its own as an aperitif or fish Japanese and Thai food. ABOUT: The D’Aulan family owns several wine houses around the world. They were the previous owners of the Piper-Heidsieck Champagne house. They came to Argentine after seeing the potential of its terroirs. Today they have found the prerfect balance between French know-how and Argentinaean passion. http://www.altavistawines.com
https://www.darioush.com
98 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
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wine buying guide iCONNOiSSEUR
CHILEAN WINES TO PICK UP ALMAVIVA, BORDEAUX BLEND 2011
MATETIC EQ SAUVIGNON BLANC COASTAL 2014
FOUNDED: 1997 GEOGRAPHIC AREA: Valle de Maipo - Chile TOTAL AREA OWNED: 156 acres ANNUAL PRODUCTION: 12,900 cases OWNER: Rothschild and Concha y Toro WINEMAKER: Michel Friou since 2007 GRAPE VARIETY: Cabernet Sauvignon, Carmenere, Cabernet Franc and Petit Verdot TASTING NOTES: A complex red Bordeaux blend with dark chocolate, espresso aAlma Viva is an oustanding New World high altitude Bordeaux style wine. Vintage 2011 brings the finesse and style of a well balanced medium-full bodied wine. With young yet bold and deep red fruit aromas and herbal flavors. Drink now through 2021.
FOUNDED: 1999 GEOGRAPHIC AREA: Rosario Valley, Chile. TOTAL AREA OWNED: 370 Acres - Organic Certified - IMO OWNER: Matetic Family WINEMAKER: Julio Bastias GRAPE VARIETY: 100% Sauvignon Blanc TASTING NOTES: This wine is a very pale yellow color, with light green hues. The nose is complex and delicate, with aromas of citrus and tropical fruit such as mango, papaya, cherimoya and lime peel with herbal notes. The palate displays concentrated fruit flavors that finish with a lingering crisp minerality. PAIRING: Excellent with fresh vegetable salads, raw fish and seafood, like oysters and ceviche.
PAIRING: Pair it with rich duck confit with a rich sauce. ABOUT: A French-Chilean venture between Château Mouton-Rothschild of Bordeaux and Vina Concha y Toro. Combining great winemaking traditions and innovations, the main objective of this partnership was to create an exceptional wine in the heart of the valley of the Maipo, in Chile. And every vintage of Almaviva has expressed this vision since its first harvest in 1996. http://www.almavivawinery.com
ABOUT: This winery was founded by Jorge Matetic who was confident in the spectacular conditions given by the Pacific Ocean’s influence and the ancient granitic soils of the place, Matetic Vineyards set a high goal to itself: to become one of the best cool-climate wineries, focusing on quality and excellence, crafting wines that would show the great potential of coastal Chile To achieve this goal, a team with the best professionals was formed, including the Californians Ken Bernards as consultant winemaker, Ann Kraemer in viticulture and the late Alan York as a consultant in biodynamic farming. All of this, with one objective in mind: crafting wines of the highest quality, practicing biodynamic and organic agriculture, to show the world wines born of an environment-respectful philosophy. Currently, Matetic Vineyards has 150 hectares of coastal vineyards planted with cool-climate varieties; exporting to more than 30 countries around the world. www.matetic.com
99 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
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FRENCH WINES TO PICK UP Corbières Boutenac La Forge 2013 FOUNDED: 1970 GEOGRAPHIC AREA: Languuedoc-Roussillon France TOTAL AREA OWNED: 62 acres ANNUAL PRODUCTION: 1,800 cases OWNER: Gérard Bertrand WINEMAKER: Gérard Bertrand and Richard Planas. GRAPE VARIETY: Carignan and Syrah TASTING NOTES: Endowed with a dark robe, a matured cherry colour, powerful nose opens onto grilled toast, spices and clove. With a nice sweetness, the palate reveals powerful and elegant aromas, which evoke caramelized red fruits. This is a great wine with soft tannins and a spiced after taste. PAIRING: Rack of lamb, grilled red meats, poultry and griled sea food. ABOUT: The Domaine de Villemajou, situated in the inland region of the terroir of Boutenac in Corbières, is a special place for Gérard Bertrand. As the family home and estate, Villemajou is the true spearhead of the Boutenac Premier Cru appellation, a Corbières rank recognized by the INAO (Institut national des appellations d’origine – National Institute for Appellations of Origin). This estate stands out for its very old Carignan vines, a Mediterranean grape variety reinstated in the art of crafting great Languedoc wines. Vinification is particular as they often use carbonic maceration. Villemajou wines are fruity, spicy and, even when very young, they have silky and incredibly fine tannins. http://www.gerard-bertrand.com/en/la-maison/
100 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
JOSEPH FAIVELEY - MERSAULT 1 ER CRU LES CHARMES 2011 FOUNDED: 1825 GEOGRAPHIC AREA: Cote de Beaune, Burgundy - France TOTAL AREA OWNED: 76 acres ANNUAL PRODUCTION: 650 cases OWNER: Erwan Faiveley and Family WINEMAKER: Jerome Flous GRAPE VARIETY: 100 % Chardonnay. TASTING NOTES: This wine proves it belongs to the family of finest Burgundy white wines. A brilliant light yellow colour. The very pleasant expressive and complex nose opens up with floral and slightly woody notes. The attack is bold and frank, then this wine is full and harmonious on the palate. It has a certain vivaciousness, which gives it good length on the palate and very long-lasting aromas. PAIRING: Coquilles St Jacques, Salmon in a Cream Sauce. ABOUT: Domaine Faiveley combines the principles of modern winemaking methods with the time honored traditions that have been practiced for centuries within their 19th century cellars. Each terroir and each vintage, benefits from special attention which makes the cuvées unique. Each bottle therefore becomes the faithful reflection of its terroir. Charmes is one of the highest quality 1er Cru vineyards in all of Burgundy. The 76 acre vineyard sits on the south side of the appellation bordered by Meursault 1er Cru Perrieres above and Puligny Montrachet 1er Crus Les Referts and Les Combettes to the south. This cuvee is sourced from a 1/2 acre parcel that was planted in 1977. http://www.domaine-faiveley.com/gb/meursault-~I_47.wine.domainefaiveley
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AUSTRIAN WINES TO PICK UPZWEIGELT - KOOWENTZ “FOLLIKBERG’ 2012
DOMANE WACHAU SMARAGD TROCKEN 2009
FOUNDED: 1960 OWNER: Anton Kollwentz WINEMAKER: Anton Kollwentz GRAPE VARIETY: The Zweigelt grape is a crossing between Blaufränkisch and St.Laurent. TASTING NOTES: It was bred in 1922 by a Dr. Zweigelt, after whom it was named. On account of its high quality, Zweigelt was the only new variety accepted in the Austrian vine scene. Its elegant character and delicate sour-cherry flavors make it an enjoyable drink already one year after harvest. PAIRING: Great match for grillades, pork and lamb.
GEOGRAPHIC AREA: Wachau Terrassen TOTAL AREA OWNED: This cooperative owns 30+%land in Wachau’s region. ANNUAL PRODUCTION: 6,000 cases OWNER: Peter Philip WINEMAKER: Peter Philip GRAPE VARIETY: Grüner Veltliner TASTING NOTES: Finesse and well structured personality is what this wine offers. A tremendous drinking pleasure and fascinating elegance as accompaniment to food. Appearance is green and yellow. On the nose is mineral with citrus pear, watermelon those same flavors continue with a light creamy taste on hte palate, with some spiced grassy notes in the end. PAIRING: Curried chicken, lobster, salmon (smoked, tartare, marinated)
ABOUT: Anton Kollwentz is the fourth Kollwentz of this name among six generations of the Kollwentzes in Grosshöflein. What makes this man stand out especially are his conscientiousness and love of experimenting and his commitment to perfection, such as the use of French oak barrels or malolactic fermentation, made him one of the fathers of the emerging red wine wonder. He is a pioneer being the first to plant the Cabernet Sauvignon grape in Austria. All the estate grapes are picked by hand. This implies rigorous selection directly on the vine - only fully ripe, healthy fruit ends up in the cellar. There is no irrigation systems in their vineyards. In extremely dry years it may happen that they must forgo the harvest from one of the young vineyards. Naturally, the Burgenland is dominated by Blaufränkisch und Zweigelt.
ABOUT: Domäne Wachau strives for quality without compromise both in the vineyard and in the cellar. Together with significantly improved cooperation with grape growers and a competently employed vineyard quality assurance program, gentle vinification technique guarantee wines of precise and clear expression. All of the Domäne Wachau wines and in particular the “Terrassen” and single-vineyard wines are never heady alcohol-laden wines, but fruity wines with firm mineral structure that have been highly influenced by primary rock soils. Smaragd is the Wachaus’ highest quality designation. http://www.domaene-wachau.at/
http://www.kollwentz.at/en/start.asp?ID=6315&b=1179
101 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
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GERMAN WINES TO PICK UP KOEHLER RUPRECHT KALLSTADTER PINOT NOIR 07 FOUNDED: 1810 GEOGRAPHIC AREA: Pfalz, Germany TOTAL AREA OWNED: 26 acres ANNUAL PRODUCTION: 370 cases OWNER: Bernd Phillipi WINEMAKER: Bernd Phillipi, Dominik Sona GRAPE VARIETY: 100% Pinot Noir - Spatburgunder TASTING NOTES: A hidden gem for those that know it all about Pinot Noir. A soft earthy-forest and rock bouquet, with an elegant of spicy red fruit (dried strawberries, sour cherries, smoked bacon, cranberries and rhubarb). flavors and citrus finish. PAIRING: Casseroles, Charcuterie, Duck, Turkey, Pig’s stomach. ABOUT: Koehler-Ruprecht has existed since the 1700’s, but Bernd Phillipi’s hard work over the last 30 years has solidified the winery’s world class reputation. Bernd’s biggest inspiration was his grandfather, and the wines reflect an attitude of winemaking more akin to the 1900’s than the 2000’s. In the vineyard, no irrigation, fertilizers or herbicides are ever used, and systemic treatments against pests or fungal illness are kept to a minimum, only in the rare cases when necessary. In the cellar, long spontaneous fermentations occur in large, old German oak barrels with extended lees contact. Nothing is ever added or subtracted to the wine, and sulfur is only added moderately after alcoholic fermentation and before bottling. Saumagen, which translates to pig’s stomach, is named after the shape of the vineyard and also happens to be the region’s most famous local dish. The soils here are heavy in chalky marl and full of tiny individual limestones that reflect heat onto the grapes. All grapes are hand harvested, with the team doing up to five passes each vintage to pick at optimal maturity. http://www.koehler-ruprecht.com/index.php/en/
102 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
ROBERT WEIL KIEDRICH G. RIESLING SPÄTLESE 2013 FOUNDED: 1875 GEOGRAPHIC AREA: Mosel-Saar-Ruwer, Germany TOTAL AREA OWNED: 185 acres ANNUAL PRODUCTION: 370 cases OWNER: Wilhelm Weil WINEMAKER: Wilhelm Weil GRAPE VARIETY: 100% Riesling-Spätlese TASTING NOTES: Elegant with an opulent floral perfume of white roses and intense yet well balanced citrus blossoms on the palate with briskly aromatic layers of flavorful white fruit like peaches and a refreshing and spicy citrus finish. PAIRING: Szechuan and Thai cuisines, super tender rare red meats. ABOUT: Weingut Robert Weil is one of the Rheingau’s younger wine estates, but it rather quickly became renowned as one of the very finest producers in the region — and the world. It is located in Kiedrich, a village at the eastern end of the region that was first documented in the year 950. Today, Wilhelm Weil, the great-grandson of the estate’s founder, carries on the uncom- promising, quality-oriented vineyard and cellar practices that have been the hallmark of this elite estate for four generations. The outstanding quality of the Gräfenberg (“hill of the counts”) site was first documented in the late 12th century. It is a steep, southwest-facing slope in a sheltered side valley, with deep to medium-deep stony soil made up of phyllite interspersed with water-retaining layers of loess and loam. Yields are very low, resulting in wines with extraordinary concentration. Wilhelm Weil believes that 2013 could be “the best vintage of my lifetime. http://www.loosenbrosusa.com
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AUSTRALIAN WINES TO PICK TATIARRA CARAVAN OF DREAMS SHIRAZ 2012 FOUNDED: 2001 GEOGRAPHIC AREA: Heathcote, Victoria - Australia TOTAL AREA: 143 Acres ANNUAL PRODUCTION: Limited production OWNER: Ben Riggs WINEMAKER: Ben Riggs & Peter Flewellyn GRAPE VARIETY: Shiraz TASTING NOTES: Opaque black purple with a paint like cling. the nose is perfumed with aromas of ripe blackberry, plum and liquorice followed by some confectionary, crushed rock and blackpepper. The palate is powerful and super concentrated, it delivers mouthfilling flavours of perfectly ripened blackberry, liquorice and confectionary with an explosive blackpepper back palate and vanillin oak overlay. Exceptionally long aftertaste of blackpepper, blackberry, liquorice. PAIRING: Aged chesses, braised beef casserole or stews. ABOUT: Today the vineyard is managed by Bob Wilson. Low yields and judicious use of water is applied only when required to reduce vine stress which can occur at flowering, variason or sometimes during the growing season. The grapes are hand picked over a variety of picking dates to ensure that all of the fruit is at it’s optimal level of physiological ripeness. Tatiarra has no other wine to offer. This may well be the argued case in larger, more diverse wine producing companies, however Tatiarra is a specialist niche producer. The company’s obsession is not to be the biggest, but rather one of the best Shiraz producers in the world. http://www.tatiarra.com
103 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
CHAMBERS ROSEWOOD RUTHERGLEN FOUNDED: 1972 GEOGRAPHIC AREA: Margaret River, Western Australia OWNER: Family owned (Horgan family) WINEMAKER: Denis and Tricia Horgan GRAPE VARIETY: 100% Chardonnay TASTING NOTES: Concentrated, perfumed and youthful, the nose exhibits fresh pears and white nectarines with an underlying floral lift of lemon blossom. Subtle notes of pistachio, cinnamon quill, blanched almonds and rice wafer lie beneath. Powerful, yet very fine, the palate has tension with a thread of minerality. Limes, pear skin and lemon sorbet lead to a finely textured mid-palate, with layering and subtle oak integration. The purity and clarity of the fruit is the feature throughout. PAIRING: Broiled, grilled, baked and smoke fish dishes. Lobster dishes. ABOUT: Family owned, Leeuwin Estate, one of the five founding wineries of the now famous Margaret River district of Western Australia, is under the direction of two generations who work with a team of highly skilled winemakers to consistently produce wines ranking alongside the world’s finest. In 1972, legendary Napa Valley winemaker, Robert Mondavi, identified the future site of the Leeuwin vineyard as being ideal for the production of premium wine and provided early mentorship to Denis and Tricia Horgan in the transformation of their cattle farm into Leeuwin Estate. Leeuwin Estate’s Art Series Chardonnay is one of Australia’s most highly regarded wines. The 1987 Leeuwin Estate Art Series Chardonnay is considered by many to be one of the finest Chardonnays that Australia has produced. https://leeuwinestate.com.au/products/list/wines.html/
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GREEK WINES TO PICK UP PORFYROS- SPIROPOULOS 2008
ALPHA MALAGOUZIA SINGLE VINEYARD TURTLES
FOUNDED: 1870 GEOGRAPHIC AREA: Mantinia, Greece TOTAL AREA OWNED: 88 acres ANNUAL PRODUCTION: 2,916 cases OWNER: Domaine Sigalas WINEMAKER: Paris Sigalas GRAPE VARIETY: Cabernet Sauvignon, Merlot & Cabernet Franc TASTING NOTES: It is full-bodied Bordeaux style wine. Simnple yet well strutured with deep purple color and the complex aromas of spices, smoke and wood, and with its rich, velvety texture, PORFYROS is a wine suitable for aging, but it can be enjoyed right now as well. PAIRING: Grilled meats or vegetables & Mediterranean dishes.
FOUNDED: 1997 GEOGRAPHIC AREA: Florina/Mazedonia, Greece OWNER & WINEMAKER: Makis Mavridis and Angelos Iatridis GRAPE VARIETY: Malagouzia 100% TASTING NOTES: Brilliantly, light yellow in color with greenish tints. Strong and lively nose, typical Malagouzia, suggesting rose petal with floral aromas and sweet spices, melon, litchi with a note of honeysuckle. Round and mellow on the palate, fat but balanced, high in alcohol with plenty of finesse. Well structured, reminding the nose aromas with a hint of rosemary. A richly textured wine with superb length and balance. A classy wine with long finish and persistent aromas. PAIRING: green salads, baked vegetables, pasta, low fat fishes and a wide variety of Greek sea food “Meze”.
ABOUT: Since 1993 this domain has been certified “organic”. The vineyard site is located in Mantinia on a plateau that is 650 meters above sea level. In the 1970’s the Spiropoulos family uprooted and replanted their vineyards with younger vines. An experimental vineyard was also created to save local varieties that were nearing extinction. Since 1993, Domaine Spiropoulos has received numerous medals for its organically grown wines. http://www.domainspiropoulos.com/#!products/cgh3
ABOUT: Large part of the winery and its state of the art machinery of the latest available winemaking technology are monitored directly by the suppliers of this equipment on line, through modems, in order to secure optimum performance. The winery equipment installed satisfies the winemakers philosophy: ABSOLUTE RESPECT TO THE ECOSYSTEM, THE VINEGROWER AND THE WINELOVER. But the most important and greater space of the winery is the underground cellar which houses at ideal and optimum conditions all through the year the oak casks were ALPHA ESTATE’s wines are aged. A specially designed path has been designed and created for the winery visitor in order for him to be able to visit the underground cask cellar without disturbing the quietness of the wines ageing inside the casks. http://alpha-estate.com/homepage
104 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
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ITALIAN WINES TO PICK UP GUADO AL TASSO 2012 FOUNDED: 1380 GEOGRAPHIC AREA: Bolgheri DOC Superiore TOTAL AREA OWNED: 300 (750 acres) of vines ANNUAL PRODUCTION: 1,200 cases OWNER: Piero Antinori (Antinori family) WINEMAKER: Piero Antinori GRAPE VARIETY: 55% Cabernet Sauvignon, 25% Merlot, 18% Cabernet Franc, 2% Petit Verdot TASTING NOTES: Intense ruby red colour, very subtle and fragrant aromas with light hints of red berries and stronger sensations of chocolate and liquorice. Close-nit, velvety tannins on the palate with chocolate, blueberries and a hint of vanilla in the aftertaste. A tangy and lingering wine, complex and stylish thanks to the excellent blending of tannins from the wine and the oak. PAIRING: Veal, Pasta with sauces, breaded chicken. ABOUT: Guado al Tasso was produced for the first time in 1990. It takes its name from a curious phenomenon: at the Guado al Tasso estate it is often possible to spot badgers, normally shy animals, crossing the fords of the streams which run through the property, and this is recalled in its name. The Guado al Tasso estate is located approximately 50 miles (80 kilometers) to the southwest of the city of Florence, near the medieval hamlet of Bolgheri in the Upper Maremma. The 2500 acre (1000 hectare) property extends from the coast of the Tyrrhenian Sea to the inland hills, where the vineyards are cultivated on rocky and slightly calcareous soils. http://www.antinori.it/en/26-generazioni/guado-al-tasso
105 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
BARBOLINI LANCILLOTTO LAMBRUSCO GRASPAROSSA DI CASTE FOUNDED: 1889 GEOGRAPHIC AREA: Emilia-Romagna, Italy TOTAL AREA OWNED: 370 acres ANNUAL PRODUCTION: 4,200 OWNER: Barbolini WINEMAKER: Maurizio Zanella GRAPE VARIETY: 100% Lambrusco Dell Emilia TASTING NOTES: While many Lambrusco’s can be simple and sometimes noticeably sweet, the Lancilloto balances its rich, dry, full bodied with dark fruit and a balanced acidity, some light soft tannin and savory notes of dried herbs and minerals at the end. PAIRING: Consequently, this wine is very food-friendly! It is perfect with salumi or pizza. ABOUT: Barbolini is a producer of irresistibly delicious Lambrusco. The Barbolini farmhouse sits in the center of this village; it was built and rebuilt in the 18th and 19th centuries, and houses a vinegar loft where the family has created and aged balsamic vinegars for generations. The family owns vineyard in Grasparossa di Castelvetro DOC located in the south, and in the Sorbara DOC in the north. They grow Trebbiano, Malvasia and Pignoletto dell’Emilia—a lively, crisp grape indigenous to this region. The grapes are cultivated with techniques aimed at keeping yields low. The DOC of Grasparossa di Castelvetro, the smallest wine producing region south of Modena, requires that all wines be composed of at least 85% Lambrusco Grasparossa. Lambrusco Grasparossa is also usually the most tannic of Lambruscos. http://www.barbolinicantina.it
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U.S.A. WINES TO PICK UP 2012 DOMINUS 2012 FOUNDED: 1996 GEOGRAPHIC AREA: Yountville, CA, U.S.A. OWNER: Christian Moueix WINEMAKER: Christian Moueix GRAPE VARIETY: Cabernet Sauvignon: 93%, Petit Verdot: 5%, Cabernet Franc: 2% TASTING NOTES: The Dominus 2012 reflects the finest potential of Cabernet Sauvignon from an amazing vintage. Its nose offers intense aromas including lavender, Asian spices and woodsy elements of cedar. balanced, soft tannins with layers of dark earthy and chocolate elements. Its acidity is intense with a refined elegant finish. PAIRING: Veal, lamb or even filet mignon. ABOUT: Dominus winery has been a community leader in sutainability and environmental stewardship. Rooted in values of Quality, Stewardship, Traditionand innovation. The Dominus Estate team shares a vision of producing distinctive wines that express the essence of the historic Napanook Vineyard. At the front of preserving the environment. This winery was Herzog’s and the Meuron’s first project outside Europe. http://www.dominusestate.com/the-story/
CAYMUS, CABERNET SAUVIGNON 2013 FOUNDED: 1972 GEOGRAPHIC AREA: Rutheford, Napa Valley CA, U.S.A. TOTAL AREA OWNED: 50 acres OWNER: Wagner Family WINEMAKER: Chuch Wagner GRAPE VARIETY: 100% Cabernet Sauvignon TASTING NOTES: The 2013 growing season was another great one in Napa Valley. Our Cabernets are a blend of wines from eight of the sixteen sub-appellations – a bottling that represents complexity through judicious blending. Deep red and opulent in color with the vibrant scent of dark cherry and blackberry, subtly layered with warm notes of vanilla. The palate is explosive, bright and balanced with cassis at the center, with flourishes of cocoa and sweet tobacco. PAIRING: Grilled Steak, Lamb shank, or spicy meats. ABOUT: Caymus Special Selection is the flagship wine of the Wagner family and is comprised of the very best barrels of the vintage. This wine is not produced in difficult years. Since the purchase of the vineyard in 1992, they have strengthened the Chuck Wagner has spent his life in the vineyards of Rutherford, near the center of Napa Valley, steering his family’s business from its earliest beginnings to the present day. Through the years, he has lived through many changes and has been recognized for his winemaking and industry leadership – but he still holds onto a deep humility as well as appreciation for great wine, family and the connections between the two. http://www.caymus.com/#/our-wines_overview
106 ICONNOISSEUR WINE GUIDE | SPRING ISSUE 2016
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