Month: October 2014

Hennessy_Privilege-VSOP

The Hennessy V.S.O.P Privilège Limited Edition “Genome” Bottle, designed by acclaimed British art director and designer, Peter Saville.

Inspired by Hennessy’s celebrated heritage, Saville reimagined the iconic V.S.O.P carafe in an elegant, matte-gold with progressive color gradation, taking inspiration from the genome of the grape itself. Hennessy Privilège V.S.O.P. Cognac is a blend of more than 60 individual eaux-de-vie aged up to 15 years in oak casks, and blended to create a velvety, complex amalgam of delicate flavors.

HISTORY

Cognac is a product made from grapes grown exclusively in the delimited region of Cognac in the southwest of France, which is 100 miles north of the famous region of Bordeaux. Since its founding in 1765, Hennessy has been driven to create the world’s best cognacs. In this continuing quest for excellence, seven generations of the Fillioux family have been Master Blenders at Hennessy, thereby ensuring the transmission of this precious savoir-faire from one generation to another.    Hennessy

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Perrier-Jouët Belle Epoque Edition Première

PJ_BelleEpoqueRose_VikMuniz1 PJ_BelleEpoqueRose_VikMuniz2Perrier-Jouët Belle Epoque Rosé 2005 Limited Edition by Vik Muniz

 Perrier-Jouët Belle Epoque Rosé 2005 is an exclusive Vintage wine, dedicated to an exclusive limited-edition designed by internationally acclaimed Brazilian artist Vik Muniz.

Vik Muniz conceived a fairy-tale encounter of a brilliant golden hummingbird with the Perrier-Jouët anemone that has graced every Belle Epoque bottle for over a century.

Originally created from scraps of gold, the enchanting scene was photographed and applied by the artist to the Belle Epoque bottle via a gold plate on which the hummingbird seemingly flies towards the foreground anemones. Clear glass allows the wine’s salmon shade to offset Muniz’s delicately sensual depiction.

COMPOSITION

Perrier-Jouët’s Cellar Master Hervé Deschamps chose the 2005 Vintage of the Belle Epoque Rosé for this limited-edition cuvee. Described by the craftsman himself as “the most extravagant wine of the Belle Epoque Collection”, this unique vintage is a generous, and voluptuous champagne whose complexity points to a vintage of contrasts crowned by a spectacular Indian summer. Grand Cru Chardonnay (50%), Perrier-Jouët’s grape of choice, is predominant in the blend while the cuvée owes its richness and pure, salmon-pink hue to the Pinot Noir (45%) variety. Pinot Meunier (5%) provides the rounded finishing touch. After nine years ageing in the house’s cellars, the result is a perfect balance between the year’s character and Perrier-Jouët’s floral, elegant house style.

TASTING NOTES

Appearance: Bright, pure salmon pink due to the addition of red Pinot Noir wines from Vertus and Vinzelles.

Nose: Complex yet elegant, fruity aromas of strawberries, citrus fruit, sour cherry and orange with cream and spice hints.

Palate: Generous and voluptuous. The attack is fresh, awakening the senses with notes of candied orange, white peach and cocoa, leading to a rich, rounded finish.

FOOD PAIRING

This sensual cuvée can be served between 10° and 12°C, either as an aperitif or with food. It matches beautifully with flavors ranging Lobster and langoustines to Magret duck, milk-fed lamb or game. Alternatively with dessert, the complex aromas and flavors work beautifully with sweet red fruit flavors.

THE PERFECT GIFT

Released in time for the festive season, the cuvée Belle Epoque Rosé Limited Edition by Vik Muniz provides the perfect match for special year-end celebrations. A luxury presentation case sets the seal on the ultimate gift for lovers of craftsmanship and artistry, and with just only limited quantities available per country, exclusivity is guaranteed. PJ_family2_305x335

Absolut Warhol Limited Edition

AbsolutWarhol_250x500Absolut Warhol Limited Edition.

Original Absolut Vodka in a Limited Edition Andy Warhol Bottle

 Absolut is proud to present its iconic bottle in its most renowned form to date. The Andy Warhol Edition transforms Andy Warhol’s original Absolut painting onto the shape of the bottle, allowing you to bring home your very own Warhol. By ordering a bottle now through this exclusive Pre-Sale, you will be among the select customers who are guaranteed a bottle.
Bottle Size: 750ml

CAVIAR PETROSSIAN PARIS @ MEL & ROSE

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My eyes always widened with excitement when there is a cause to celebrate with a fare of  exceptional caviar.  Petrossian Caviar is our official caviar because of it’s quality and world of knowledge that comes along it. But you don’t need to become a caviar connoisseur to to understand the basic knowledge of etiquette, many different varieties and special utensils required to serve with caviar. Below is a guide to everything a wife should know before ordering caviar at your next lunch or serving it at your next dinner party .  

Strictly speaking, the correct and proper definition of caviar is limited to eggs harvested from different species of sturgeon, traditionally Beluga, Osetra and Sevruga sturgeon from the Caspian Sea in Russia and Iran. However, the rising popularity of other types of fish roe in modern cuisine has caused the definition of “caviar” to broaden. Nowadays, basically any fish egg is referred to as caviar.

The tradition of preparing caviar has remained the same for thousands of years, and is one of the many reasons why caviar prices are so expensive. The harvesting, preparation and manufacture, of caviar is incredibly arduous, and follows strict traditional methods. Click “Continue Reading” to learn more.

A Brief History  of Caviar:

 The first known record of caviar dates back to the Greek scholar Aristotle. In the 4th Century B.C. Aristotle described this delicacy as the eggs of the sturgeon, heralded into banquets amongst trumpets and flowers. But it was Russia and the Russian Tsars that catapulted caviar into the world of utter luxury. The golden roe of the Sterlet sturgeon – now over fished to the point of near extinction- produced what would become the “imperial” caviar, the most delicate and coveted type of caviar available.
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Types of Caviar:

Beluga Caviar:  The best, rarest – and definitely the most expensive- of caviar’s is the Beluga Caviar, traditionally harvested in the Caspian Sea fisheries in Russia and Iran, from the white beluga sturgeon. Beluga roe is superb- large eggs, soft in texture, heavy and ripe, ranging from pale silver to black in color. By far the highest quality caviar you can get, with the most superior flavor. Soft, buttery taste, with a delicate and sweet flavor.

Sterlet: The small golden strerlet caviar which is rare and was once reserved for Russian, Iranian and Austrian royalty. Female Sterlet mature after five to seven years and produce a small-grain caviar. Sterlet caviar is light to dark gray in color and has a distinctively strong and intense flavor. It is most similar to Sevruga with regard to size and over all appearance offering an assertive styled caviar with a clean finish. Sterlet caviar makes for a perfect addition to caviar tastings or food pairings offering another worthy Caspian selection.

Osetra: The next-best-thing to Beluga Caviar, Osetra is of medium-size, and comes from the osetra sturgeon, harvested mainly in Russian and Iran. You’ll find caviar fans that will swear by this caviar, preferring it over beluga. To rest the case, osetra is a fantastic product all the way around, and in the world of gourmet caviar, it is definitely not a runner-up. It is intensely nutty, and has an oilier, silkier texture that just melts in your mouth. It is more recognizable due to its golden yellow/brownish color. Golden Ossetra or Golden Imperial caviar is highly sought-after by connoisseurs, and is very expensive. It is light to dark brown with golden highlights, Delectably fresh and fruity, Osetra has a firm, juicy grain with a distinctive nutty taste.

Sevruga: Here’s an option for those with a budget in mind: Sevruga caviar. You get the high quality and taste of a sturgeon roe, but from a far more common species of fish, therefore making it more available, and thus less expensive. The sevruga sturgeon is small, and reproduces faster that the other species, so this caviar is cheaper and easier to find. Taste-wise, it is strong, but the eggs are on the smallish side (slightly greenish or gray) and crunchier than the other sturgeon varieties. It is light to dark grey with brown highlights, The smaller beads of Sevruga allow for an intense, robust flavor of sea, green nuts, bitter orange, and cashew.

Salmon Roe: This is the cheaper alternative to caviar having been developed from the roe of whitefish and the North Atlantic salmon.

Accouterments to Serve with Caviar:

For serving accompaniments, always present caviar with blini’s (A small Russian pancake), toast points or unsalted crackers with crème fraiche. These are very subtle flavors made specifically to let caviar’s full flavor shine through.

Save the following garnishes for inferior grades of caviar:

  • Lemon Wedges
  • Finely Chopped Onion
  • Capers
  • Chopped Hard Boiled Egg

What to Drink with Caviar:

ChampagneAny excellent chilled brut or extra brut champagne will usually do. The savory saltiness of caviar finds another perfect counterpoint in the clean, crisp flavor of Champagne, preferably a dry, yeasty one with undertones of citrus flavor. And when serving these great epicurean pleasures, by all means invest in a set of fine glass flutes and a wine bucket to keep the bottle chilled.

VodkaA venerable Russian tradition, the pairing of vodka and caviar is customary throughout the world of gastronomy. Like wine and cheese, they are the ideal complements to one another. Served ice cold, vodka has a subtle flavor that allows the distinctive taste of caviar to prevail.

Choose a high-quality traditional brand and make sure it is well chilled, at least four hours or as long as overnight. (Vodka can be stored indefinitely in the freezer; it will not freeze but does become syrupy.) Serve vodka straight, in chilled tumblers or vodka glasses, or over ice, if desired.

Wine:  Chilled dry white wine as a substitute for Champagne. Good choices include a crisp white Burgundy, such as Chablis, Pouilly-Fuissé or an austere New World Chardonnay. Any rich, oaky wine would only mask the delicate flavor of caviar.

Storing Caviar:

Caviar is always packaged in small containers and meant to be consumed in one serving the same day. Unopened, its quality can be maintained for up to four weeks. After purchasing it should be kept in the coolest part of your refrigerator (28 – 32 degrees) and kept unopened and refrigerated until ready to serve. Don’t save leftovers as the caviar will change in taste and spoil quickly.

Serving Caviar:

You can estimate 1 oz. of caviar for every 2 people. Caviar should always be served chilled and NEVER at room temperature. If you’re keeping it out to serve, maintain chilled caviar by  keeping it in the original jar or tin over a bed of crushed or shaved ice.

Utensils for Caviar:

Caviar should ALWAYS be served with a non metallic spoon, like mother of pearl, glass or plastic. Metal and stainless steel plates and or utensils change the taste of the caviar and make it taste bitter or metallic.

Eating Caviar:

It is traditional etiquette to eat caviar in small bites, and if you’re just learning to eat it, small bites will help you experience the flavor more completely without becoming overwhelmed by the flavor or texture. A good rule of thumb is: Help yourself to amounts as small as a teaspoon. So as not to break the eggs, caviar should be spooned carefully with mother of pearl spoons onto lightly toasted bread or directly in the mouth.

Patron Spirits Hosted Barbara Davis “The Carousel of Hope”

2014-10-12T091727Z_1833548731_GM1EAAC1BZR01_RTRMADP_3_USA-ENTERTAINMENTBarbara Davis, who has been putting on the black-tie Carousel Ball for the past 35 years, was back at the Beverly Hilton Saturday night for the 27th iteration. She had  Magic Johnson as honoree and hope to haved  raised close to $3 million for the Barbara Davis Center for Childhood Diabetes in Aurora, Colorado. Mrs. Davis partnerned with Patron Sprits & Mercedes Benz for a traditional type of fund-raiser: a silent auction comes first –  Bora Bora at the St. Regis was one item ; a live auction of a Mercedes; plus dinner with speeches and a performance by Kareem Abdoul Jabar,  & Jay Leno as MC . This was a  night when women wear the important jewelry and guests included  Raquel Welch,Clive Davis,Rod Steward, Sidney Poitier, Harry Hamilin, Antonio Villaraigosa  and Quincy Jones.  We exited with massive gift bags & picture boot photo hosted by Patron Spirits.

Featured drinks: The Patron Pink Lady10151429_10203577824300195_2749386709406149254_n

Veuve Clicquot Polo Classic Los Angeles 2014

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VEUVE CLICQUOT POLO CLASSIC 2014

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VEUVE CLICQUOT VIP SECTION

Angelenos  come out to watch world-renowned polo player and event co-founder Nacho Figueras and his team. It was hard to head-to-head against some of the best polo players in the world, all while sipping Veuve Clicqot champagne and enjoying fare from beloved caterer Wolfgang Puck. To further support the preservation of the park, one dollar from each champagne flute sold will be donated to The Will Rogers Ranch Foundation, which aids the maintenance of the park’s grounds. Set on the idyllic grounds where Hollywood celebrity and polo connoisseur Will Rogers used to play polo himself, this historic site is located just outside Rogers’ former private home. Veuve Clicquot and Nacho Figueras are excited to bring professional polo back to the spot where Hollywood luminaries including Clark Gable, Walt Disney, and Spencer Tracy once enjoyed the ‘sport of kings.’ Offsite public parking areas will be provided with complimentary shuttles running continuously to and from the Will Rogers State Historic Park polo field. Recently-Updated182

VC POLO CLASSIC 2014 COLLAGE

Patrón Spirits Introduces Patrón Citrónge Lime Liqueur

Patron Spirits' Patron Citrónge Lime

Patron Spirits’ Patron Citrónge Lime

Patrón Spirits has launched the first brand extension in the highly successful Patrón Citrónge liqueur line. New Patrón Citrónge Lime is an ultra-premium liqueur crafted from the highest-quality Persian limes cultivated from the Mexican states of Veracruz, Michoacán and Colima. For decades, Mexico has reigned as the premier growing region for lime, and the world’s largest producer and exporter of this savory citrus fruit. The cork-finished Patrón Citrónge Lime bottle was designed to align with the Patrón Citrónge Orange liqueur bottle. The package communicates the brand’s upscale, ultra-premium positioning, and the extended neck on the bottle also makes it easy to pour.

As they say ” You can’t buy happiness.” But you can make bliss with Patron Citronge Lime‬.

Strawberry Bliss Recipe:
1 oz Patrón Silver Tequila
1 oz Patrón Citrónge Lime
2 oz fresh lemon sour
3 chopped strawberries
2 basil leaves
Garnish: strawberry

Shake all ingredients with ice and strain into a rocks glass with ice.