Branding and bars have long gone hand in hand. But the days when cocktail napkins, swizzle sticks, cardboard coasters and matchbooks were the last word in tactile advertising are over. In today’s distracted culture, cocktail bars need something a little flashier to chisel their names into the drinker’s consciousness. Bars are now using stamped ice cubs to remind drinkers where they are but I am sure after the 2nd drink you will not remember. 
Exploring the magical conversation between Mankind and Nature
Perrier-Jouët continues bringing to life its Art Nouveau heritage with a new design commission by the Vienna based duo mischer’traxler. With Ephemera, Katharina Mischer and Thomas Traxler add to the conversation between Art Nouveau and Perrier-Jouët with a rich layer of contemporary design, told through their own unique voice.
Ephemera is the master work and starting point of Small Discoveries by mischer’traxler, an extended collaboration project between the designers and the Perrier-Jouët House that will run throughout the next year. The aim of the Small Discoveries collection is to tell the story of the magical dialogue between nature and mankind, and to stimulate curiosity of the individual through several design pieces. With Small Discoveries, Katharina and Thomas explore the moments between the unknown and known, being and not being.
Ephemera, revealed at Design Miami/ 2014, plays with the audience, inviting participation, discussion and questioning. Objects are set in a plain room, suggesting a deceptively simple installation. This ostensibly legible set-up acts as a scene for a delicate game of hide-and-seek, played out through a mechanical and magical ornamental garden. The audience find themselves drawn into an enjoyable, charming conversation with the work, and also with each other.
Katharina Mischer and Thomas Traxler founded their studio in 2009. They have quickly made their mark in the contemporary design art space with a wealth of delightful, thought-provoking pieces that have gained international recognition. This includes pieces in the permanent collections of the Art Institute of Chicago, the Vitra Design Museum and Vienna’s MAK. Threads of exploring the natural world and our relationship with it run throughout their work in a subtle, yet constant, way. Their particular approach to this dialogue between nature and mankind is one of the reasons that Perrier-Jouët has chosen studio mischer’traxler for their latest design partnership.
Herve Deschamps , Cellar master will be Signing the new release of 2007 bottle designed by artist duo mischer traxler, this gift set includes a collectible limited edition bottle of Perrier-Jouet Belle Epoque in a deluxe case. This is the ultimate luxury gift for the holidays or any special occasion. 
Only 25 bottles will be hand-signed by Herve Deschamps, the winemaker on October 15th.
1. The custom of bumping glasses with a “cheers” greeting came from old Rome where they used this method to make sure no one is trying to poison the other (bumping glasses makes the drink spill from one cup to the other). This tradition started even earlier in ancient Greece – where the host was to drink the first cup of wine to show his guests he does not intend to poison them.
Happy friends toasting red wine glasses
2. And if we mentioned Rome – In ancient Rome it was forbidden for women to drink wine. If a husband found his wife drinking wine he would be allowed, by law, to kill her.
3. An ancient civilization that did not like wine was Egypt. The old kings avoided wine from the belief that the red alcoholic beverage is actually the blood of men who tried to fight the gods and failed. This is why, according to the egyptians, what makes people act irrationally while drinking it (alcohol).
4. Do you like wine AND living extreme? If you visit Vietnam, ask your waiter a glass of cobra wine. This extreme beverage is rice-wine covered with snake blood that is killed on the spot. if you’d like you can add the snake’s heart to the mix as well.
5. During the prohibition period in the United States, grape juice concentrate manufacturers took advantage of the big drinking lust Americans had and put a great warning sticker on their product saying “After you mix the concentrate with water, please do not keep the mix in a barrel for 20 days – as it will turn into wine.”
6. The world champion of recognizing wine by smell was crowned in 2003. Richard Juhlin, a sport ed from sweden, was able to recognize 43 wines out of 50. For comparison – second place was only able to recognize 4 of them.
7. Although the temptation is great – try not to keep your wine in the kitchen. The heat there is too much and may damage the wine’s quality. the fridge is no place for a wine either since it is just too cold. Find a cool dark closet somewhere in the house where you can keep all your bottles, or just get a wine cellar.
8. If you own a collection of bottles – don’t keep them standing up – this can cause the cork to dry, shrink and oxygen\air might get in the bottle. always keep the bottles lying down (Unless its an artificial cork.)
9. A survey that was being held in said that women that drink 2 cups of wine a day tend to enjoy relationships more than women who don’t drink at all.
10. People who have wine phobia are called Oenophobia – and they really do exist. It might sound funny, but this phobia – just like others, cause them a lot of suffering, especially if they go out to restaurants a lot.
Now you can raise your glass be Happy!
Labor Day with our family sometimes begins local craft brews; such as not your NOT YOUR FATHERS ROOT BEER and you most defiantly can’t go wrong with good, cold beer in a tub of ice. My husband like me, are committed to being wine fans. Choosing the right wines isn’t as easy as you might think. Often times, he would say it’s totally about the meat, the technique, and the sauce! I happen to agree
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There are many flavors you’ll come across while barbecuing: umami, smoky, salty char, and sometimes sweetness and savory. They’ll vary by which area you are eating the BBQ like in Texas barbecue, beef rules, either brisket or ribs, and is often served with a sweet, hot tomato-based sauce. The flavor is deeply smoky, the meat rich. On the other hand Southern-style like North Carolina pork barbecue, hang on on vinegar-based sauces and lighter spice rubs.
So for a stern wine-and-barbecue conversation, big, heavy, high-alcohol reds seem heavy with rich meat goes great with chilled rosé.
http://www.melandrose.com/istar.asp?a=6&id=2134
What you want for all types of barbecues are wines that rub the smoke and sauce off your tongue so you can take another fresh bite. So with dense, ingratiating brisket needs the difference and refreshment of acidity and bright fruitiness. We are great drinkers of Super Tuscan wine barbecue pairing. These big, heavy, high-alcohol reds seem ponderous with rich meat. We feel biased just thinking about the combo. Here are some tips on what to try instead:
It’s not every day a champagne can elicit audible cries of “Wow!” without even being opened. But this not every day. Today, we have the Veuve Cliquot Rose Megafone. Not only is it a truly memorable gift containing one of the best non-vintage champagnes available, it is also one of the most interesting pieces of engineering ever made related to a bottle.
On first glance, the gift case brings cheer-leading and old movies to mind: shaped like an old-fashioned megaphone, it is a striking image that conjures a sense of classic fun. Unscrew the base, and the megaphone shell lifts up to reveal a bottle of Veuve Cliquot Rose Champagne. A blend of Pinot Noir, Chardonnay, Pinot Meunier, and Veuve Cliquot’s own reserve wines make up a delicious rose champagne, with bright fruit notes front and center, but a carefully balanced acidity and lingering finish to keep you entertained glass after glass.
But wait! We’re not done yet. We’ve only cracked the surface of the Megaphone. Picking up the shell again, we can take off the cap at the top, and voila! It is now a fully functional megaphone, perfect for when you want to play director at your next party. And that’s still not all, because, when you’re finally ready to pop that champagne, simply screw the top end of the megaphone into the base, inverting it from its original orientation, and now, it’s an ice bucket.
Three fantastic uses from just the case: an eye-catching gift, a party-starting megaphone, and a practical ice bucket, not to mention the champagne inside the whole thing. A better gift, I couldn’t imagine.
RUINART 
CHAMPAGNE & TRUFFLED POPCORN
Before we start all the fun stuff happening this Friday May 1st at our store, let’s talk about Ruinart is the oldest established Champagne house in Remis, France.
Since 1729, Ruinart Champagne has an authentic Champagne House. It is also the First Delivery of the “Wine with bubbles” since that time. At first the sparkling wine was a business gift for cloth purchasers, as Dom Ruinart’s brother was a cloth merchant, but 6 years later Maison Ruinart terminated its cloth selling activities due to success in the Champagne business. Since then, the Maison has kept the standards of excellence of its founders.
Ruinart has had a long standing relationship with the Arts. In 1895, Andre Ruinart asked Czech artist Alphonse Mucha to illustrate a poster of Ruinart. Today the brand is still closely involved with Contemporary Art and plays a role in numerous international events such as ARCO, the Foire de Bale, the Carre Rive Gauche, London Design, and Miami Art Basel.
The house utilizes talent today: India Mahdavi, created the “Champagne Spoon” bottle stopper in 2006, Christian Biecher, created the “Flower” bottle stopper in 2007, Patricia Urqiola, designed the “Fil d’Or” bottle stopper in 2010 and Maarten
So please be sure to stop by for a great night at Mel and Rose where we will sample Ruinart Champagne, French Films and Truffle Popcorn on May 1st, 2015 between 6-8 pm
Here is the link for more info:
http://www.melandrose.com/asp_pages/event_detail.asp?event_id=168&page_status=more_details
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Perrier-Jouët Belle Epoque Rosé 2005 Limited Edition by Vik MunizVik 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.
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.
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.
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.
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. 
VEUVE CLICQUOT POLO CLASSIC 2014
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. 
While champagne is never boring, an alternative to the classically served mimosa is a welcome treat. Whip up a sassy new cocktail and salute the winter season with our sparkling pomegranate and clementine cocktail recipe.
This cocktail is all about fresh clementines and pomegranate juice. It’s super easy to make, and the beautiful color gradient of this cocktail will generate ooohs and ahhhhs from its lucky recipients.
This sparkling cocktail is stunning to serve and they’re outrageously delicious! Enjoy!
Opening a large bottle of Champagne is certaintly very magical and entertaining making an even grander statement. Whether it’s a magnum which holds the equivalent of two regular bottles of wine or a massive 4-bottle Jeroboam, bigger bottles are a smart and easy way to please a crowd.
Looking back on bottles of bubbly with friends over the years, the larger format bottles seem to stand out. We celebrated wrapping up shooting for my book The Bubbly Bar with a magnum of Veuve Clicquot; I remember sharing the same wine with Tony Hawk and his friends at a party in their backyard. Krug’s rich and toasty Grande Cuvee flowed freely from magnums at an over-the-top press trip to show off the brand’s custom hot air balloon.
The cool thing about larger bottles is that ounce for ounce, they’re no more expensive than the 750. And besides their impressive size, larger format bottles win in the taste department when compared to the usual 750 ml bottles. I learned this lesson after a long and windy drive up to Mendocino County to visit Roederer Estate. The tasting room hosts pour their non vintage brut from a 750 ml bottle and a 1.5 liter magnum and letting guests taste the two side by side. The wine from the 750 was deliciously crisp and bursting with fresh green apples; the same wine from the magnum had these richer, toasty notes that usually are found in a wine that’s much older and more expensive
Mel and Rose Blog 