Issue link: https://digital.copcomm.com/i/4337
20 / the tasting panel / november 2009 The Message Antigal Winery & Estates W inemaker Miriam Gomez met with THE TASTING PANEL at Valentino in Los Angeles to taste through the line-up of wines from Argentina's Antigal Winery & Estates, founded in 1999 and now making big waves in the U.S. market. Antigal's Napa-based VP of Marketing & Sales, Gary Ramona, was also on-hand to describe the winery's multi-tiered portfolio. The attractively-priced Estímulo line (SRP $8.99–9.99) is made without wood for freshness. Cavia Reserva (SRP $12.99) is a classy trio of fruit-forward offerings with food-friendly appeal. Antigal's handsomely packaged Aduentus tier ($24.99) ups the ante with two rich Malbec-based blends: the Bordeaux-style Classic and the Syrah- and Tempranillo-influenced Mediterráneo. Top-of-the-line Antigal 1—with a bold, bronzed numeral "1" applied to the bottle—shows the depth of 100% Malbec from Argentina's prestigious Valle de Uco. See www.bodegaantigal.com. —David Gadd VP Marketing & Sales Gary Ramona and winemaker Miriam Gomez show wines from Antigal Winery & Estates at Valentino in Los Angeles. Where Earth Meets Sea Meets Fine Dining J ust south of Los Angeles, a newly opened resort has Californians packing their bags for a vacation a little bit closer to home, thanks to gorgeous suites and a 180 degree ocean view that's hard to top. But Terranea Resort in Ranch Palos Verdes is serving up more than beautiful beachside relaxation (not to mention the scenic nine-hole golf course, array of walking and hiking trails and stunning spa) with eight different restaurant outlets that are giving new meaning to the phrase, variety is the spice of life. From sweet potato fries and fish and chips at the casual, beachy restaurant, Nelson's, to grilled Mishi- ma Ranch wagyu ribeye cap at the exquisite mar'sel, Terranea's culinary team has come together to provide something for every- one—all while adhering to strict sustainabil- ity standards that are a perfect match for this enclave's naturally beautiful surroundings. —Rachel Burkons The Terranea Resort chefs (left to right): Michael Fiorelli, Chef de Cusine at mar'sel; Michael Verno, Chef Garde Manger; Pierino Jermonti, Execu- tive Pastry Chef; Christian Schmidt, Executive Chef; Shannen Tune, Chef Tournant at Nelson's; Juan Leon, Banquet Chef; Alessandro Serni, Chef de Cuisine at Catalina Kitchen. Bottom row: Rupam Bhgat, Chef Tour- nant Banquet/In-Room Dining; Ben Halley, Sous Chef at mar'sel. T he quaint town of Solvang is home to Root 246, a Bradley Ogden restaurant that is a springboard for the exceptional wines being produced in Santa Barbara County's wine country. Jens Kliemann, Food and Beverage Director at Root 246, and his talented Sommelier Michelle Abaid, have crafted a wine list filled with great local producers. "Our wine list is a balance of each of the surrounding valleys," Kliemann noted. In this case balance leads to diversity as each valley produces unique wines and vari- etals. Root 246 is no doubt a Santa Barbara wine lover's paradise. This is made clear, literally, by the sensational sight of a glass- enclosed, 1,800-bottle cellar. Kliemann uses Root 246 as a platform to promote the wines of Santa Barbara with his "Winemaker Wednesday" dinners. The application of a local unique resource is great: A local winemaker is invited to join and train the staff well before opening. In turn, guests are treated with educated wine service. And that equates to sales. —Andrew McNees At Root 246, California's Central Coast wine country cuisine is captured by renowned chef Bradley Ogden (right) pictured here with F&B Director Jens Kliemann. PHOTO COURTESY OF ROOT 246 A Splash of Flash in Solvang, Root 246