Vegas Seven

Wine Guide 2012

  • Dishing With Grace

    Monkey Brains, Rick Moonen’s RM Seafood

    By Grace Bascos

    Bananas are cut lengthwise then dipped in tempura batter and deep-fried to act as the base to this fun fusion dish. The crunchy and sweet elements from the banana cut into the intensity of the spicy king crab and big-eye tuna topping the dish. Texture and other notes are added through garnishes of pomegranate molasses, sweet wasabi mayo, macadamia nuts and micro cilantro. Grüner veltliners, with their notes of citrus and good acidity, are lively enough to play well with Asian fusion dishes. RM suggests Fred Loimer’s Lois grüner from Austria.

  • Vino Las Vegas

    A Different Approach

    By Grace Bascos

    Corey Nyman’s day job as a hospitality consultant in his family business, the Nyman Group, gives him a unique perspective over other winemakers. “Not being in the wine business is almost a benefit,” he says. “I launched a brand completely backward. I knew where my vision was—I just needed to prove to myself and everyone else that I could do it.”

  • Dishing With Grace

    Osso Buco, Sonoma Cellar Steakhouse

    By Grace Bascos

    This locals favorite steak house has created a special menu to showcase the wines of Healdsburg, Calif., winery Ferrari-Carano. The five-course menu offers hearty osso bucco as the main event, prepared classically so that it is fall-apart tender, served with a root vegetable pureé and red-wine demi-glace. 2005 Ferrari-Carano cabernet sauvignon is a natural fit for this dish, with lots of concentrated dark fruit and chocolate to stand up to something so meaty.

  • Vino Las Vegas

    The Wine Guru

    By Grace Bascos

    Breaking into the world of wine is not an easy thing for a fledgling oenophile to do. Which is where a seasoned but down-to-earth expert such as Les Kincaid comes in handy. Ebullient and affable, Kincaid is willing to answer any questions about wine or cooking, without snobbery. In fact, he calls himself a “chef, wineau and professional bon vivant” in his bio on his website.

  • The Deal

    Cheap Wine

    By Anthony Curtis

    Keeping in the spirit of Vegas Seven’s wine issue, let’s take a look at a few of Las Vegas’ many deals on the grape. The sheer number of restaurants and bars and nightclubs in this town lead to all sorts of plays on wine all over town. The biggest problem is staying up with them. Here’s a list of some the top deals going on right now.

  • Vino Las Vegas

    The Datekeeper

    By Grace Bascos

    Sometimes it’s better when wine drinking is a group effort. But how to track down these gatherings? More than a decade ago, Eric V. Orange began the calendar for every event having to do with wine around the country. Today, Local Wine Events is an incredibly useful tool not only for those who are looking for like-minded souls to discuss their favorite grapes, but also for restaurants and shops who use it as a way to reach new clients.

  • The Grape Nut

    Paso Rambles

    By Xania V. Woodman

    I call it “the NorCal Schmear.” Thirty or more cars spread out on a Northern California highway, edge to edge like the cream cheese on a bagel, and at least three car-lengths apart. Each lane moves at exactly the same speed, the drivers hedging their bets to prevent any bottleneck that might prevent them from getting from the airport to their 2:30 p.m. tasting in Napa. It was after about 90 minutes of this infuriating phenomenon that this native New Yorker contemplated an act of road rage. It then occurred to me how comparatively effortless my last great grape escape had been.

  • Vino Las Vegas

    Il Diva

    By Grace Bascos

    Joanie Karapetian is Italian-American by birth, an Italian-wine peddler by trade. And her hobby is ItalianWineGeek.com, the blog site she launched in August to share her endeavors, tastes and travels as a manager for importers of the wines she holds close to her heart.

  • Cocktail Culture

    Herbs & Wine

    By Xania V. Woodman

    Boasting not one but two wine-based spirits, the Broken Spur sounds far more rustic than it actually is. In fact, it couldn’t be more opposite. I will never use the term “smooth” in relation to spirits themselves, but I have to declare this to be the smoothest cocktail to ever kiss my lips. While egg white does lovely things to a cocktail—giving it some texture and developing a nice foam—egg yolk is downright naughty, imparting a sensual mouth-feel that can only be declared smooth.

  • Vino Las Vegas

    ‘What I’m Drinking’

    So what if Frank Marino enjoys a cheesy wine from a box? The only real rule for wine enjoyment is that you actually enjoy yourself—whatever wine makes you happy right now is the right wine. Here’s what some local aficionados are sipping. Frank Marino – Box Tilter Headliner, Divas Las Vegas in the Imperial Palace.

  • Vino Las Vegas

    Wine Mythbuster

    By Tony Goitia

    Got a fire that needs putting out? Call a fireman. Got a wine myth that needs busting? Call Tony Goitia. Southern Wine & Spirits’ territory manager taught International Wines at the William F. Harrah College of Hotel Administration at UNLV for six years. So not only does he know firsthand just how important the scholarship money raised by UNLVino is to the school, he’s a passionate educator. In honor of this year’s event (March 22-24), Goitia kicks down the winery door and lays it all on the vine with the seven most common misunderstandings about fermented grape juice.

  • Vino Las Vegas

    The Cork Board

    By Xania V. Woodman

    March 22 38th annual UNLVino Launching the UNLVino event sponsored by Southern Wine & Spirits of Nevada, is Bubble-licious, an evening of world-class champagnes and sparkling wines in the Cleveland Clinic Lou Ruvo Center for Brain Health, designed by world-famous architect Frank Gehry. Zappos CEO Tony Hsieh will be honored as a recipient of the 2012 Dom Pérignon Award of Excellence. $100 in advance, $125 at the door, 7-10 p.m., 739-3267, UNLVTickets.com.

  • Dining

    Just a Taste

    By Max Jacobson

    "Enomatic” is a term similar to Kleenex or Jell-O, because even though a French company of that name first developed these wine-dispensing and preservation systems, competing companies such as Napa Technologies are now producing them, yet anything falling into the category is called an enomatic. Several dining spots around town take advantage of a proprietary technology that allows wines to remain fresh in the bottle, while being visible behind a glass window in a stainless-steel dispenser. Wines are dispensed by a programmed number of ounces, and customers are charged accordingly.

  • Mis En Place

    Vermouth-It’s Alive!

    By Xania V. Woodman

    Regardless of the Noilly Prat bottle rotting on your parents’ liquor shelf, wine-based spirits—fortified wines, aperitifs, digestifs and vermouth, especially—should be refrigerated after opening. Khoury’s Fine Wine & Spirits owner Issa Khoury recently held an in-store seminar about just this issue, and says that vermouths such as Dolin should all be treated like wine: refrigerated after opening and consumed within a week if possible, but certainly within a month.

  • Vino Las Vegas

    The Grape Bunch

    By Grace Bascos

    From Vine to Vino Paolo Barbieri, Old World winemaker

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