2008 Epcot Food and Wine Festival Reviews

[MEM]

He's the original chef from Dinner Impossible on the Food Network. BIG biceps!

And a great upper body, overall. The guest must have seen the Hawaiian luau episode where he danced the hula, shirtless (of course!)

 

[betterbutter]

Taking a quick break between sessions at my conference to check in and report on yesterday.

I attended the Champagne Masters Series. This event had potential to be outstanding, instead it was a bit of a flop. Unfortunately the presenter relied heavily on PowerPoint slides. She repeatedly mispronounced some words that are very basic to Champagne and wine terminology and really didn't seem to have a good handle on her subject matter at all. I believe that the two Disney Sommoliers that were there would have done a better job with the presentation. The Champagnes we tasted were all by Nicolas Feuillatte.

There was a basic Brut, Brut Extrem' which had no sugar added (I'm not sure if she meant there was no sugar added with the yeast in the initial fermentation, during secondary fermentation, or after disgorgement--or all of the above), and a delightful Blanc de Blanc which I thought was the best of them.

There was also a Rose, and two vintage Champagnes, a Cuvee which was oaked--I'm not sure I've ever had an oaked Champagne before--and Palmes d' Or which was on the heavy side and at $140 or so a bottle, I wasn't impressed.

So what would I have liked to have seen done differently? First, four of the six pours were in the glasses when we sat down. An hour plus into the presentation when we were asked to begin sampling, the wines had warmed well into the 60's and had lost a lot of their effervescence. I would rather have had them give the presentation on the history and making of Champagne, then begin the tastings with fresh, cold glasses of wine.

Also the presenter as mentioned earlier was fair at best, and if they are going to charge people 90 some dollars for a "Master's Class" they need to have a master leading it.

And last, I would have preferred it to be "vendor nuetral." It seemed more like a pitch for that particular winery than for a Master's Class in Champagne. The original information listed it as "presented by the Office of Champagne, USA," so I expected a variety of Champagne houses to be represented.

After I left that class, I went and had some food from some of the booths. Nothing new or interesting, in fact after a few odds and ends I went over to the bakery in France on got myself a pastry.

I then went and got in line for the Caymus tasting. I'll be honest, we've been to Caymus in Napa a couple of times, and as much as I keep trying to appreciate their wines, each time I've left wondering what the hoopla was about. Yesterday was no different. That said, the presenter was absolutely excellent. He really knew his products, the history of the business, and had a huge amount of knowledge about the scientifics behind wine making--terroir, micro-cultures, chemistry, etc.

We tried a Conundrum which I feel has consistently gone down hill since it was originally released ten or so years ago. It's not a bad wine by any means and the price point has actually come down, but I don't believe current releases have been as tasty as the first few years were. We also tried two Chardonnays bottled under another brand of the Caymus family tree. One was oaked, one was unoaked. The oaked Chardonnay was tasty, but not worth the price--for the same price you can get Chateau Montelena, Grigich Hills, or Cakebread Reserve which I feel are far superior. The unoaked Chardonnay was absolutely generic.

We then moved on to the reds. There was a pinot noir from their Belle Glos line, another red (sorry, I really can't recall what and don't have my tasting notes onhand) and their Special Selection Cabernet Sauvignon. The pinot was tasty and had a reasonable price point. The Special Selection Cab is very good, don't get me wrong, but I've never understood how it warrants a $140 price tag. I feel there are a dozen superior Napa Cabs that are better and for a lower price point--in many cases significantly lower.

After that I wandered over to watch Spyro Gyra for a set, then went back to my hotel. Spyro Gyra were really good, I haven't seen them in probably 15 years or more, my husband loves them, so I called him on the cell phone during the show and let him listen for while.

Have to grab some lunch and get back to my meeting!

 

[webray]

The rationale, if true, is really warped. Why not just take the money they were wasting on security personnel and add a few more tables and chairs.

LOL, we didn't need more tables and chairs we needed about 500 less people in attendance.

 

[TigerKat]

With all this talk of how crowded PFTS was I'm really concerned about ours on 11/8 (the last one). Is the last one traditionally more crowded?

 

[TinkerBelle_325]

People being greedy and selfish with chairs

Im curious as to how one can be greedy or selfish with chairs? Once you sit isn't that chair yours for the evening? If you have a party of 4 at a table for 4 and only 1 person is staying to "guard the chairs" is that greedy? or selfish? Im just trying to understand why it is negative to keep a hold of a table id you arrived early enough to claim one.

 

[betterbutter]

Im curious as to how one can be greedy or selfish with chairs? Once you sit isn't that chair yours for the evening? If you have a party of 4 at a table for 4 and only 1 person is staying to "guard the chairs" is that greedy? or selfish? Im just trying to understand why it is negative to keep a hold of a table id you arrived early enough to claim one.

I haven't been to one of these events, but at the events like it that I've been to, the idea is that you sit for a few minutes to eat, then get up and vacate that table and move on to the next food you want to try, repeating the process by finding empty chairs at a table--which generally means sharing with others who are using it for a few minutes as well before moving on.

The concept is to keep people flowing throughout the room and no one "saving" a table or seats.

One similar event that we attend every year solved the problem by only having cocktail style tables--the tall ones that you stand at, and all chairs were placed over against the wall. So if you want to sit, you go to a chair that has no table, just a chair, and if you want a table, you stand. It's great, we've met a lot of really interesting people and made some really great new friends because we are "forced" to mingle with other attendees.

There are a few low tables with chairs to accomodate the disabled and very elderly, but they are attended by a hostess behind a rope and stantions clearly labeled with one of those blue "wheelchair" signs.

 

[luvpooh]

Im curious as to how one can be greedy or selfish with chairs? Once you sit isn't that chair yours for the evening? If you have a party of 4 at a table for 4 and only 1 person is staying to "guard the chairs" is that greedy? or selfish? Im just trying to understand why it is negative to keep a hold of a table id you arrived early enough to claim one.

traditionally in the past (at least in my experience), since it is set up like a huge cocktail party, there is a lot of roaming involved. If you came up to a table where I was sitting with my companions, and they were out getting food/drink, so their seats were not occupied, I would not hesitate to let you sit for a few minutes to put down your drink/enjoy your food.

I apologize if I am misunderstanding, but it seems like people were not subscribing to this method.

 

[*KeepMovingForward*]

LOL, we didn't need more tables and chairs we needed about 500 less people in attendance.

I know...of course, that would be way too much to ask. I figured they are not going to forego their profits, so they could at least throw a few more tables and chairs in there. I'm glad that our night at PFTS wasn't that crowded. I will say that the event itself has lost its luster with my family now. It was always a must-do for us, but I don't see it being that way for us next year.

 

[*KeepMovingForward*]

traditionally in the past (at least in my experience), since it is set up like a huge cocktail party, there is a lot of roaming involved. If you came up to a table where I was sitting with my companions, and they were out getting food/drink, so their seats were not occupied, I would not hesitate to let you sit for a few minutes to put down your drink/enjoy your food.

I apologize if I am misunderstanding, but it seems like people were not subscribing to this method.

No, a lot of folks don't. IMO PFTS isn't really conducive to sitting at the same table all night long. You can try, but it really makes things a bit more challenging. The roaming and eating is much easier. DH is disabled so we do try to find a central place to stay, but it would be a lot easier if we didn't have that constraint on us. I'd love the freedom of exploring PFTS the way it was intended. We have always shared our table. We've met some fascinating folks that way. Last year we had a reporter and her colleague from a Georgia newspaper sit with us for a time. They were wonderful and we had a great time chatting them up.

 

[redzinner]

Here are pages 1 & 2 from Saturday night's program PFTS 10.18.2008: good friends, great food, good wines and oh yeah we were at a PARTY for whatever reason!

PARTY FOR THE SENSES
Page 1

ROBERT IRVINE, Former Host of Dinner: Impossible, ~~ Salisbury, Wiltshire, United Kingdom
• Horseradish-crusted Salmon with Braised Endive, Beet Reduction
KIT MILLER, Tusker House Restaurant,
Disney’s Animal Kingdom Theme Park
• Porneqranate-martnated Quail Breast with Spinach and Ouinoa Salad, Roasted Fresh Fig
•.PAUL PAVLOVIC, Biergarten Restaurant, Germany Pavilion, Epcot
• Mediterranean Polenta Cakes with Roquefort and Figs

• ALLAN SCOTT WINES AND ESTATES, Marlborough, New Zealand
• Allan Scott Sauvignon Blanc
• Allan Scott Riesling
• Allan Scott Pinat Nair
•. SOLAIRE BY ROBERT MONDAVI, Central Coast California
• Solaire by Robert Mandavi Chardonnay, Santa Lucia Highlands
• Solaire by Robert Mandavi Cabernet Sauvignon. Paso Robles
• Solaire by Robert Mandavi Cabernet Sauvignon. Central Coast
• WINES FROM GREECE, Greece
• Boutari Moschofilero
• Oenoforas Asprolithi
• Skouras St. George
• Tsantali Rapsani Reserve
• Vatistas Assyrtiko

Page 2

• TAMI MCADAM, Edible Artistry, Cremorne, Australia
Hosted by Tourism Victoria, Australia
• Fragrant Pork and Prawn Yum Cha Dumplings with Traditional Asian Dipping Sauce
• GUY GROSSI, GROSSI FLORENTINO, Melbourne, Victoria, Australia
Hosted by Tourism Victoria, Australia
• Wet Roast Suckling Lamb with Herbs, Breadcrumbs, Parmigiano-Reggiano. and Polenta
• ALPHONOSO WALKER, Artist Point, Disney's Wilderness Lodge
• Marinated Muscovy Smoked Duck with Wild Mushroom Risotto, Port Reduction
• INTERNATIONAL CHEESE SELECTION Hosted by igourmet
• White Stilton with Mango and Ginger
• Boschetto al Tartufo Bianchetto
• Cheddar with Thai Curry
• Grana Padano Stravecchio Oro del Tempo
• Beemster Classic Extra Aged Gouda
• Manchego


• BUNRATTY MEADE, IRELAND
• Bunratty Meade Honey Wine
• O'Hara's Irish Cream
• CHATEAU DE LA GARDINE, Rhone Valley, France
• Chateau de le Gardine Tradition Chateauneuf-du-pape
• Chateau Saint-Roch Lirac
• Chateau Saint-Roch Cotes du Rhone
• FOSTER'S WINE ESTATES, Australia
• Coldstream Hills Sauvignon Blanc
• Rosemount Balmoral
• Greg Norman Reserve Shiraz
• YABBY LAKE VINEYARD, Mornington Peninsula, Australia
• Yabby Lake Chardonnay
• Yabby Lake Pinot Noir
• Cooralook Shiraz

More to follow...

 

[Sawx04]

I then went and got in line for the Caymus tasting. I'll be honest, we've been to Caymus in Napa a couple of times, and as much as I keep trying to appreciate their wines, each time I've left wondering what the hoopla was about.

Ever since winemaker Randy Dunn left Caymus in the mid-80's, I've felt their cabs have been slightly above average compared to other vineyards planted on eastern floor of the Napa Valley in the Rutherford area.

Have you ever tasted the estate grown red Zinfandel they only sell at the winery? Good juice!

Enjoyed your review!!

 

[TinkerBelle_325]

I haven't been to one of these events, but at the events like it that I've been to, the idea is that you sit for a few minutes to eat, then get up and vacate that table and move on to the next food you want to try, repeating the process by finding empty chairs at a table--which generally means sharing with others who are using it for a few minutes as well before moving on.

The concept is to keep people flowing throughout the room and no one "saving" a table or seats.

One similar event that we attend every year solved the problem by only having cocktail style tables--the tall ones that you stand at, and all chairs were placed over against the wall. So if you want to sit, you go to a chair that has no table, just a chair, and if you want a table, you stand. It's great, we've met a lot of really interesting people and made some really great new friends because we are "forced" to mingle with other attendees.

There are a few low tables with chairs to accomodate the disabled and very elderly, but they are attended by a hostess behind a rope and stantions clearly labeled with one of those blue "wheelchair" signs.

traditionally in the past (at least in my experience), since it is set up like a huge cocktail party, there is a lot of roaming involved. If you came up to a table where I was sitting with my companions, and they were out getting food/drink, so their seats were not occupied, I would not hesitate to let you sit for a few minutes to put down your drink/enjoy your food.

I apologize if I am misunderstanding, but it seems like people were not subscribing to this method.

No, a lot of folks don't. IMO PFTS isn't really conducive to sitting at the same table all night long. You can try, but it really makes things a bit more challenging. The roaming and eating is much easier. DH is disabled so we do try to find a central place to stay, but it would be a lot easier if we didn't have that constraint on us. I'd love the freedom of exploring PFTS the way it was intended. We have always shared our table. We've met some fascinating folks that way. Last year we had a reporter and her colleague from a Georgia newspaper sit with us for a time. They were wonderful and we had a great time chatting them up.

I actually HAVE been to PFTS before and despite being set up like a cocktail party I found that nearly everyone was territorial of THEIR table. That is why there is so much discussion of the "Running of the Bulls" at the beginning as everyone scrambles to find a seat, and also why there have been complaints if a severe lack of tables and chairs. When I attended we grabbed 3 seats at a 10 top table, there was one other couple and a group of 5 at the table. Everyone left at least 1 person from their party to "guard" their seats and this was the case for practically every other table. There is no explicit rule stating that you cannot "save" a table and IMO there is absolutely nothing wrong with saving a table. That way you have a home base to return to, to relax, enjoy your food, read the program. You just have to get there early enough to do so. But then again Im the kind of person that saves a table at CS restaurants before i have food *GASP* lol *puts her flame suit on just in case*

 

[betterbutter]

I actually HAVE been to PFTS before and despite being set up like a cocktail party I found that nearly everyone was territorial of THEIR table. That is why there is so much discussion of the "Running of the Bulls" at the beginning as everyone scrambles to find a seat, and also why there have been complaints if a severe lack of tables and chairs. When I attended we grabbed 3 seats at a 10 top table, there was one other couple and a group of 5 at the table. Everyone left at least 1 person from their party to "guard" their seats and this was the case for practically every other table. There is no explicit rule stating that you cannot "save" a table and IMO there is absolutely nothing wrong with saving a table. That way you have a home base to return to, to relax, enjoy your food, read the program. You just have to get there early enough to do so. But then again Im the kind of person that saves a table at CS restaurants before i have food *GASP* lol *puts her flame suit on just in case*

I think the point is that if everyone would stop "saving tables" and just flow through the room taking a table as they needed it and then moving on, there would be plenty of tables to go around. With all the chairs being saved it's going to cause a lot of people to have to stand all night, even though there are plenty of empty seats. Saving seats that no one is using when people are obviously looking for a place to sit and rest for a few minutes just seems selfish to me.

 

[TinkerBelle_325]

I think the point is that if everyone would stop "saving tables" and just flow through the room taking a table as they needed it and then moving on, there would be plenty of tables to go around. With all the chairs being saved it's going to cause a lot of people to have to stand all night, even though there are plenty of empty seats. Saving seats that no one is using when people are obviously looking for a place to sit and rest for a few minutes just seems selfish to me.

There isn't anything wrong, rude or selfish with saving a seat. Is it wrong to save seats for a parade? You are sitting on the curb while another in your party goes to get popcorn, get a drink, go to the bathroom and meanwhile another guest sits in his/her seat? The reason there are low top and high top tables at the PFTS is to accomodate those of both mind-sets. The high top tables, similar to those located around World Showcase for eating them items purchased at the International Marketplaces, are more conducive for you to stop at for a few moments and then move along. Where as low top tables are more conducive for longer periods, yes even the whole evening, of staying in one location. Is that to say someone cant stay the whole night at a high top or jump from low top to low top? No, of course not. But what if you are going to the party with a group of 5, 8 or 10? There is no way humanly possible for you to all congregate around a small high top table to eat & roam, so naturally you'll want a 10 to 12 seat low top table and have fun trying to find more than 20 of those throughout the entire venue. I will say once again, nowhere does it stipulate that there is "protocol" in how people approach seating at the party. Personally, if i were sitting at a table, waiting for the rest of my party to return, i'd find it VERY rude if people just plunked down with me because they felt everyone is entitled to any chair, but that is just me.

I'm thoroughly looking forward to the PFTS this saturday, and I will arrive early and participate in the "Running of the Bulls" along with hundreds of others who arrive early with the intention of saving a seat. I'll also be happy to report back with reviews Expect them by 11pm or so the night of the 25th

 

[lsutigerita]

Did anyone attend the new City Tastes event held this past Friday? It was on Victoria, Australia. I have the event booked on Oct. 31 for Tastes of Italy. I was wondering if it was set up like PFTS.

 

[redzinner]

The rationale, if true, is really warped. Why not just take the money they were wasting on security personnel and add a few more tables and chairs.

LOL, we didn't need more tables and chairs we needed about 500 less people in attendance.

I don't believe there was room for anymore tables and chairs. I think there were too many 'comps' on Saturday night. I saw the security guards but didn't see or hear any 'chair' skirmishes.

 

[Forever42]

Got back to this late since I'm trying to sleep off a pending cold.

But yeah, the others clarified what I meant - at every other PftS, people have never had any trouble sharing tables for brief seconds. Maybe someone needs a tall table to balance a dessert cup for 30 seconds, and we NEVER had the glares, curt responses, remarks, etc, that we had on Saturday. One of our favorite parts of the past was sharing a table with another couple and chatting for a minute or two, and moving on.

I am all for people saving tables for their parties - that's awesome, we've tried it ourselves and it didn't work for us, and I'm glad that it does for others. And we were very happy to see that people who had mobility issues were able to find tables as well. But I'm talking about the wide open tables, no one in sight, when we're asking if we can just put something down for a second to readjust, or take a bite - and never in the past have people acted like they did Saturday night. I completely attribute it to the fact that there were over double the number of people in the past.

 

[TewEpcot]

Here are pages 1 & 2 from Saturday night's program PFTS 10.18.2008: good friends, great food, good wines and oh yeah we were at a PARTY for whatever reason!



More to follow...

Thanks, redzinner!

I knew there was a cheese that knocked my socks (well, sandals) off, but I couldn't remember what it was (of course). That tends to happen when people are pouring me glass after glass of wine that I pre-paid for.

It was the cheddar with thai curry... YUM!

 

[redzinner]

PARTY FOR THE SENSES Saturday Oct 18, 2008

Page 3
• KURT FLEISCHFRESSER, The Coach House, Nichols Hills, OK
• Herb-seared Buffalo with Red Chile Risotto Cakes and Cilantro Remoutade

• NABI SAITO, Tokyo Dining, Japan Pavilion, Epcot®
• Mimaki Chicken
Chicken Breast Roll filled with Surimi and Vegetables, Demi-Glace Sauce

• A COLLECTION OF CHOCOLATES Hosted by Chocolate Accents

• NOAH FRENCH, Setal Hotel, Miami Beach, FL
• Jasmine Milk-Chocolate Cream with Matcha Green Tea Jaconde and Five-Spice Streusel

• ANDREAS BORN, Bakery, Disney's Hollywood Studios
• Caramelized Pineapple Salsa with a Coconut Macaroon
• Brule Pistachio Cakes on Apricot Confit
• Chocolate Banana Cup with Salted Caramel

• CHAMPAGNE G.H. MUMM, Reims, France • G.H. Mumm Cordon Rouge
• MACMURRAY RANCH, Sonoma, California
• Russian River Pi not Gris
• Russian River Pinot Noir
• Sonoma Coast Pi not Noir
• MARQUES DE RISCAL, Rioja, Spain
• Baron de Chirel
• Rioja Gran Reserva
• Rioja Reserva

Page 4


•JUDE THERIOT, Author of The 100 Greatest Cajun Recipes, Lake Charles, LA
Hosted by the Louisiana Office of Tourism
• Pork Jambalaya with Eggplant Deborah

• ERNIE HAVERKORN, Sel-F! Dine-In Theater Restaurant, Disney's Hof{ywood Studios"
• Cumin-rubbed Ahi Tuna with Manchego Corn Cake and Six Pepper Relish

• WING CHEUNG, The Grand Hyatt, New York, NY
• Black Currant Mousse, Tapioca Jasmine Rice Cream Brulee, Chocolate Praline Rice Krispy Crunch

• AIDAN DWYER, Bakery,
Disney's Yacht & Beach Club Resorts
• Spiced Chiffon Cake with Pumpkin Ice Cream and Autumn Fruits

• AMY MALIK, 33 Liberty Restaurant, Greenville, SC
• Sweet Potato Panna Cotta

• INTERNATIONAL CHEESE SELECTION

• LION NATHAN USA, SOUTH AUSTRALIA, Australia
• Petaluma Hanlin Hill Riesling
• Petaluma Piccadilly Valley Chardonnay
• Petaluma Shiraz
• ROSENTHAL - THE MALIBU ESTATE, Malibu, California
• Surfrider Pinot Gris
• Chardonnay
• Cabernet Sauvignon
• SCHRAMSBERG VINEYARDS, Napa Valley, California
• Schramsberg Blanc de Blancs
• Schramsberg Brut Rose
• Schramsberg Cremant
• YERING STATION/ MOUNT LANGI GHIRAN, Yarra Valley, Australia
• Yering Station Shiraz Viognier
• Yering Station Pinot Nair
• Mount Langi Ghiran Billi Billi Shiraz

• ANHEUSER-BUSCH, INC.
• Beck's Pilsner
• Beck's Premium Light
• Beck's Oktoberfest

 

[redzinner]

Party for the Senses Oct 18, 2008

Page 5
SAVORY TEMPTATIONS
•MIKKO GRUENZNER & RICHARD SMICH, Special Events,
Disney's Animal Kingdom® Theme Park and Disney's Hollywood Studios
• Country-style Pheasant Sausage, Braised Red Cabbage and
Applewood Bacon Pierogi, Sun-dried Cherry Port Wine Sauce

• DEAN MAX, 3030 Ocean Restaurant, Ft. Lauderdale, FL
• Georges Bank Confit of Swordfish, Honey Pickled Eggplant, Arugula, Basil Aloi

•JAVIER PAREJA, Special Events,
Disney's Yacht & Beach Club Resorts
• Chili and Spice-crusted Rib Eye, Mofongo Cake and Spicy Carrot, Chayote, and Cucumber Slaw

• ALBERT RIVIELLO, Le Cellier Steakhouse, Canada Pavilion, Epcot®
• Slow-roasted Pork with Calvados Sauce and Apple-Fennel Slaw

WINES
• CASA LARGA WINERY, Finger Lakes, New York
• Casa Larga Lilac Hill
• Casa Larga Cab-Merlot
• Casa Larga Fiori Vidal Ice Wine
• CAYMUS AND MER SOLEIL, Napa Valley, California
• Caymus Vineyards Special Selection Cabernet Seuvlcoon. Napa Valley
• Mer Solei I Chardonnay, Santa Lucia Highlands
• Silver Chardonnay, Santa Lucia Highlands
• Mer Soleil LATE
• MATANZAS CREEK WINERY, Sonoma, California
• Sauvignon Blanc, Sonoma County
• Chardonnay, Sonoma Valley
• Merlot, Bennett Valley

Page 6

SAVORY TEMPTATIONS
• BRETT Hill, Jiko-The Cooking Place, Disney's Animal Kingdom Lodge
• Dark Spice-braised Short Rib with Truffled Sweet Potatoes and Tomato-Date Jam

• JOHN MALIK, 33 Liberty Restaurant, Greenville, SC
• Crayfish Jambalya with a Cheddar Crouton

• JARROD PEARMAN, Special Events, Disney's BoardWalk Resort
• Guava-glazed Pork Tenderloin with a Poblano Chile Relish and Batata Mash

• CHRISTIAN RUMPLER, Rose & Crown Pub & Dining Room, United Kingdom Pavilion, Epcot®
• Herb-marinated Ostrich, Crispy Potatoes and Bacon, Mushroom Ragout and Horseradish Pesta

• DOUG TURBUSH, Bluepointe Restaurant, Atlanta, GA
• Lemongrass and Black Pepper Shrimp with Dried Mango and Coriander

• AXEL MARTINEZ,
Coral Reef Restaurant, The Seas with Nemo & Friends, Epcot@
• Goat Cheese and Portobello Pot Stickers with Sweet and Sour Red Pepper Coutts

KENWOOD VINEYARDS, Sonoma California
• Kenwood Vineyards Pinot Gris
• Valley of the Moon Unoaked Chardonnay
• Kenwood Artist Series Carbernet Sauvignon
• FOSS MARAI, Veneto, Italy
• Foss Marai Prosecco Extra Dry
• Foss Marai Cuvee Brut
• Foss Marai Roes Brut
• RUTZ CELLARS, Russian River Valley, California
• Russian River Cuvee Chardonnay
• French Cuvee Pi not Noir
• VINA SAN PEDRO, Maipo Valley, Chile
• 1865 Single Vineyard Sauvignon Blanc •1865 Single Vineyard Malbec
• Cabo de Hornas Cabernet Sauvignon
• CELLERS UNIO, CATALONIA, SPAIN • Castell de Calders Reserve

• THE BOSTON BEER COMPANY, BREWERS OF SAMUEL ADAMS® BEER
• Samuel Adams Boston Lager®
• Samuel Adams® Octoberfest
• Samuel Adams Light®