Here's some examples of events you missed from the Los Olivos Wine & Spirits Tasting Room. Make sure you check back often so you don't miss any more. They're a lot of fun!

 
Second I'm In the Mood for Rhone Dinner August 10,2002
A Rhone Happening (Alban-Lindquist-Ostini-Senn)
Notes from Bernard Roth

Bob Senn held his Second “I’m in the Mood for Rhone” tasting and dinner on August 10, 2002 at the Los Olivos Wine & Spirits Emporium. Chef Frank Ostini of the legendary Hitching Post prepared a great grilled dinner. Along with one of Frank’s wines (a syrah), John Alban and Louisa and Bob Lindquist presented some of their current/soon-to-be releases. Here’s the wines and foods: 

With appetizers (grilled quail, grilled shrimp, red pepper-olive crostini): 

  • 2001 Verdad Grenache Rose (with ~8% temperanillo). Second vintage of Louisa’s Spanish-influenced rose. Subdued fruit, good acid. Bit of tannic bite at end. About 86 points. I much preferred the debut vintage last year. Also, a far cry from John Alban’s Sonrojo rose, perhaps the best domestic rose I’ve had. 
With smoky grilled salmon served with grilled corn salad (this was a great first course and an inspired match to the wines): 
  • 00 Qupe Roussanne “Alban Vineyard.” Spicy, buttery, mineral nose. Lush, complex, toasted nuts, succulent golden fruit, dry pineapple. Excellent finish. One of the best Qupe Roussannes. 92 
  • 00 Alban Estate Roussanne. Deep golden color. Honey, flinty, hay, smoky nose. Super rich, concentrated gold fruit. Layered complex, minerally, loquat flavor. Bit alcoholic finish. Zippy acidity, citrus zest. 93 
With Smoked Duck with Smashed Wild Turkey Sweet Potatoes (as good as the duck was, the smashed yams were to die for): 
  • 00 Alban Central Coast Syrah. Funky, gamy, blackberry nose. Very Rhonish character, tar, mineral, black fruit. Terrific. 91+ Not available on John’s mailing list. A blend of estate and purchased Paso fruit. 
  • 00 Qupe Whitehawk Vineyard Syrah. Light band-aidy smell. Smooth blackberry, blueberry. Very dry, ultra-fine tannin. North Rhonish tight structure. Quite good. Bit tarry finish. Modest fruit. 89
With Grilled Bison NY Steak with Grilled Ratatouille (a lot of meat thus far, and this was overkill, rare and delicious): 
  • 00 Qupe Bien Nacido Hillside Estate Syrah. Animal fur nose. Huge chewy, tarry dark fruit , terrific integration of its components. Cola, minerals, complex. Needs 3-6 years. 93+ A bit atypical of Hillsides past, much more dark, earthy and animally compared to the usual highly aromatic, ethereal perfume and elegant, silky textured style. 

    •  
  • 00 Alban Estate Grenache. Bit high toned. Lacking usual floral notes. Suave, creamy mouthfeel. Good acid, blackberry, blueberry, forward oakiness, cola, black pepper. Big mouthful of wine with supportive tannins. Needs 4-6 years. 92+ 
With assorted cheeses: 
  • 00 Hartley-Ostini Hitching Post Purisma Mountain Syrah. White pepper, sandalwood aromas. Liqueur-like richness. Black raspberry, tar. Yummy. Well integrated oak, tannin. 92 
With blackberry meringue: 
  • 99 Alban Oechsle (50-50 blend of late harvest botrytised viognier and roussanne). Nose of crème brulee. Fantastic zingy TBA-like. Spicy, botrytised. Terrific, high acid, ginger, cloves. Long finish. 96. Comparable to Alois Kracher’s better TBAs, though with different flavor profile. [Note: Those of you who are familiar with Kracher’s TBAs will know what I mean by better ones. Even the lesser cuvees are downright decadent.] 
I had the pleasure to sit next to John Alban and got to learn quite a bit about him, his background, and his winemaking. I met John at his debut Emporium winemaker dinner in 1994 (I think). His 93 Grenache was a mind-blowing introduction to what the varietal was capable of in the hands of a dedicated grower/winemaker. He also showed an impressive roussanne then, probably the only roussanne made in CA at the time. Albans’s roussanne is, in my view, still the quintessential version produced outside the Rhone. John is quite a talker and story teller. A fun guy to get to know. And pretty much every wine he makes these days is impressivenot in the Manfred Krankl kind of manipulated way, but in its harmony, Rhonish integrity, and quality of fruit. Do not hesitate to try any Alban wine. Just be aware that the Estate syrahs and grenache tend to need a few years of bottle age. [The impressively endowed 97 Reva Syrah we had last night needs another 2-4 years.] 

I’ve followed Bob Lindquist’s wines since the 1990 vintage, and I’ve had various of his wines going back to 1982, the first Qupe vintage. Bob is one of the original Rhone Rangers; only three CA wineries released a varietal syrah earlier than Qupe. Even though Qupe is primarily a Rhone varietal winery, Bob makes a good Chardonnay, too. Since 2000, he and Louisa have been exploring Spanish varietals, grown at the former Ibarra-Young vineyard in Los Olivos. Some temperanillo is blended in the garnacha rose. Their other wine, a varietal albarino, is superb. The 2000 was better than any I’ve had from Spain. The Qupe style tends toward elegance rather than power. You will not get 200% new oak. You will not drink the ash of a Santa Maria BBQ pit. You will get an enjoyable dinner wine. 

Bob Senn puts on the best winemaker dinners in SB County. Unlike the typical events hosted by restaurants, where you get the impression that the winemaker is there because the distributor is going through the motions of building visibility, Emporium wine dinners are about local yokels. You get growers and winemakers hanging out “in the neighborhood”. Very unpretentious and informative, without hype. And the grub is usually pretty darn good.

 
A Grand Winemaker Dinner with:
  • Gary Mosby of Chimère 
  • Gary Burk of Costa de Oro
  • Kathy Joseph of Fiddlehead Cellars 
  • Jeffers Richardson, brewmaster at Firestone Walker Brewing Co. 
  • Craig Jaffurs of Jaffurs Wine Cellars
  • Craig Macmillan of Macmillan Wine Company
  • Lane Tanner of Lane Tanner Winery
  • Chris Whitcraft of Whitcraft Winery
Food catered by Chef Rick's Ultimately Fine Foods, including:

Assorted hors d'oeuvres including: creole shrimp with dipping sauce, chicken and bean tacos, BBQ chicken pizza, truffled artichoke and more.

Halibut with chives and wild mushrooms

Spinach salad with warmed andouille dressing

Creole Lamb Shanks braised in pinot noir with portobello ragout and mint orzo

Stilton Cheese and wine grapes

Chocolate pecan cake with raspberries and white chocolate mocha sauce

Freshly ground Viennese roast coffeee

[webmaster's--a paying diner--note: Chef Rick is amazing; perhaps one of the finest dinner's we've eaten from any restaurant, anywhere. Certainly the best winemaker's dinner!]
Wines from from the wineries of our winemaker guests. Beer from Firestone Beer Company, with a complimentary Firestone Beer glass.

 
 
An Intimate Evening of Food and Wine with some of Santa Barbara County's special treasures.
Fresh vegetables and various types of sundry rabbit food and cheeses prepared by Bernard Roth of Santa Barbara­­friend of The Emporium

Arnoldi's homemade ravioli -- both fried and traditional -- filled with marinara meat sauce and gorgonzola plus the polenta

Javy's Chili verde and shredded beef taquitos, cheese quesadillas, nachos with fresh guacamole & and salsa fresca made by restaurant owner & chef, Javier Rodriguez

Nardo's Homemade albondigas, cheese enchiladas with onion, and strips of Mexican steak made by restaurant owner & chef, Lupe Baro

Tivoli Ice Cream of Solvang 

Sorbets, and other palate teasers, made by owner Sylvia Rangel.
Wines from:
  • Chimere
  • Jaffurs
  • Macmillan
  • Moro Vino
  • Santa Barbara Winery 

 
A very special Winemakers Dinner with les femmes fatales of Pinot Noir, Kathy Joseph and Lane Tanner; in conjunction with the Santa Barbara county Vintners' Festival. 
Food catered by the incomparable Casmalia Hitching Post, with owner-chef Bill Ostini & Terri Stricklin, featuring Santa Maria BBQ and including:
    Hors d'oeuvres: Barbecued shrimp, linguisa & mushrooms

    Entrée: Angus top sirloin & fresh chicken barbecued over Santa Maria oak; Pinquito beans, corn on the cob, homemade potato salad, corn relish salad; Tossed green salad with homemade original Hitching Post bleu cheese dressing; Toasted fresh garlic bread & homemade salsa

    Dessert: Cheesecake and dark roast coffee 
Wines from
  • Fiddlehead Cellars
  • Lane Tanner
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    A Fundraising Dinner and Wine Tasting to Benefit the Central Coast Home Vintners Association. Our special guest for this fundraiser is winemaker Dan Gehrs of Zaca Mesa Winery. 
      The dinner fare is catered by Doug Coleman and Dick Prato and includes:

      Italian breads from Arroyo Grande

      Olive oils and olive sampling from Santa Barbara Olive Company

      Grilled artichokes with a three pepper sauce

      Santa Maria Style BBQ

      Imported Italian Cake
    Wines provided by the home winemakers themselves, and they are quite incredible! 

     
    Celebration of Harvest Winemaker Dinner with:
    • Gary Mosby of Chimère 
    • Kathy Joseph of Fiddlehead Cellar 
    • Jeffers Richardson, brewmaster at Firestone Walker Brewing Co. 
    • Rick Longoria of Longoria Wines 
    • Chuck Ortman of Meridian 
    • Bruce McGuire of Santa Barbara Winery 
    • Chris Whitcraft of Whitcraft Winery
    Food catered by the Casmalia Hitching Post, including:

    Appetizers: Assorted barbecued Italian and Swiss sausages reflecting the Ostini Family heritage Barbecued mushrooms 

    Tossed green salad with fresh asparagus and tomatoes mixed with Hitching Post bleu cheese dressing - the original 1952 recipe of Frank, Sr.

    Entrée: Certified Angus filet mignon North Carolina quail Gulf of Mexico shrimp Grilled red onions and red potatoes Green beans 

    Dessert: Mixed berries and cream Dark roast coffee 
    Wines from from the wineries of our winemaker guests, AND 
    • Your favorite rock 'n roll tunes from Chris Whitcraft, Rick & James Longoria, Bob Knight and more. 

     
      The Los Olivos Wine & Spirits Emporium's 

      Third Annual

      "Pinot & Mushroom Magic"
       

      The Foodie Event of the Summer! Pinot Noir & Mushroom Magic coordinated and created by Janet L. Pearce, whom some of you know as a staunch friend of the Los Olivos Wine & Spirits Emporium (who now sells real estate in Santa Barbara).

      Our gustatory delights will be matched to the sublime cuisine of Chef Rick Manson of Chef Rick's Ultimately Fine Foods, who will be serving:
       

      • Wild mushroom and andouille smoked sausage jambalaya pasta 
      • Los Olivos chanterelle soup with thyme 
      • Wild mushroom pizza with eggplant 
      • Oak grilled portobello mushrooms over sweet corn polenta with cambozola cream 
      • Wild mushroom cobbler 
      • Shiitake mushroom salad with shiitake mushroom dressing 
      • Wild mushroom pate 
      • Crispy wild mushroom tostada with salsa ranchera 
      • A Tasting of Sauteed Wild Mushrooms 
      • Bob Senn's coconut beer shrimp with sweet and tangy Emporium dipping sauce (with Firestone's Double Barrel Ale) 
      • Barbecued chicken pizza with red onion and cilantro

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      Pinot Noir's greatest hits! 

      Pinots from the likes of Lane Tanner & Chris Whitcraft, Kathy Joseph of Fiddlehead Cellars & Steve Dooley of Stephen Ross, Gary Mosby of Chimere, The Foxen Boys of Foxen Vineyard & Bruce McGuire of Santa Barbara Winery, plus select releases from the likes of Cambria, Costa de Oro, Jed Steele, & Meridian's reserves. These gustatory delights matched to the sublime cuisine of Chef Rick. 

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