The Tasting Panel magazine

July 2015

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1 12  /  the tasting panel  /  july 2015 S ommeliers and Wine Directors take note: entwine, a line of wines produced by Food Network and Wente Vineyards, is not just for retail—though at $12.99 a bottle, it is doing quite well there. In fact, it was designed for food. During the bi-annual entwine blending session at the Livermore Valley winery in April, Food Network Executive Chef Robert Bleifer exclaimed, "Our focus has been retail, but it is crazy food-friendly and priced to serve by the glass!" Karl Wente, Fifth Generation Winemaker, agrees: "It is food-friendly, fruit-forward and yummy." For Food Network, pairing with Wente Vineyards was a natural. Carolyn Wente, Fourth Generation Winegrower, has two cookbooks, the family has three wineries and they farm more than 3,000 acres of fruit. Of the partner- ship, Karl Wente says, "We are flattered." The name, inspired by the entwin- ing of food and wine, is meant to reflect a sense of bringing simple pleasures to everyday people. "We want to make people feel comfortable in their own taste," says Rupa Bhattacharya, Food Network's Food & Beverage Editor. Karl adds, "We want entwine to augment our brand. It is its own entity, a good wine at a good price with real authentic people behind it." Rupa Bhattacharya, Food Network's Food & Beverage Editor; Karl Wente, Fifth Generation Winemaker at Wente Family Estates; and Food Network Executive Chef Robert Bleifer. New Harmonies DESIGNED FOR FOOD, entwine CREATES RAPTUROUS EXPERIENCES AT THE TABLE by Catherine Fallis, MS / photos by Hardy Wilson BLENDING

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