Get to Know: Lorna Donohoe of L.A.'s Wilde Wine Bar

To Women who Wine, not Whine.

Wilde Wine Bar

Women's History Month is on it's way out, but before it goes, we're shouting out women who are making moves in wine, spirits and the shoe industry... for the rest of the month. Today we feature Lorna Donohoe, the former marketing executive who founded Los Angeles' new female-friendly hot spot, Wilde Wine Bar and Restaurant. The Hankcock Park bar — named for writer, women's rights advocate and mother to Oscar Wilde, Lady Jane Wilde — kicked off its Women's History Month celebration with a special edition of its weekly "Wilde Wonder Women" networking event, where each female attendee received a complimentary cupcake and glass of bubbly. Additionally, on "Wilde Wednesdays," there are wine specials, tasting flights, winemaker meet-and-greets and other features that often spotlight women winemakers. Wilde Wine has been highly praised by OpenTable Diners and is already a celeb hangout (Mindy Kaling apparently loves their turkey meatballs in marinara). Lorna shared some wine tips with us, along with what made her name the bar after Jane Wilde and what she sips when she's off duty.

Lorna Donahoe, Founder of Wilde Wine Bar

SNB: Clearly Lady Wilde is inspirational, but what, specifically, made you feel so connected to her that she became the bar's namesake?

LD: Lady Wilde, (Oscar Wilde's mother) was a writer, poet, folklorist and early advocate of women's rights. I love that about her - I am Irish and my husband  Nader, (Wilde's executive chef) was born in Iran. Lady Wilde wrote a paper titled, "Are the Irish Really Iranian?" arguing that our language, myths and fables were closer than any other countries and that the ancient Persians had really migrated that far West, so that's ultimately what made me feel like the name was right for us. However, I also love the connotations of the word 'wild' as it conveys the kind of natural (organic and sustainable) food and wines that we are doing.

SNB: Your wine selecting skills have earned you quite a bit of recognition, what are 5 key terms our readers might want to look for on a menu if they're novices but want to seem sophisticated when ordering on a date or with coworkers?

LD: Honestly, at Wilde we try to break down the intimidation around ordering wine. Most menus don't have descriptors, you just see a bunch of words, usually in Italian or French. I would suggest ordering some less common grapes, everyone gets Sauvignon Blanc or Chardonnay or Pinot Noir or Malbec.   Try a white Vermentino or Muscadet or a red Carmenere.  Don't feel like you have to stick to Italy or France (Old World). New World wines from Spain, Chile, Portugal and Greece are pretty amazing.

Some terms you could use / might see:

"off-dry" (usually to describe a Riesling or a wine that is semi-sweet)

"fruit forward" (a wine can be juicy and fruity without being sweet)

“Light (or delicate), medium or full- bodied” (describes the texture of the wine and feel of it in your mouth)

"nose" (refers to the aroma of the wine when you  smell it- is it floral or spicy?)

“finish” (the feeling it gives your taste buds- do you notice a flavor of mineral or flint, meaning the wine tastes like the earth?).

Ultimately, buy the wine you like, there is no right or wrong - be adventurous. The sophistication is in confidence that you know what you like!

SNB: What wine do you sip on your days off?

Challen Pinot Noir, one of Donohoe's favorites

LD: I am a red drinker, so usually an Italian Red but I am enjoying a lot of Californian reds right now, including an incredible pinot noir from Challen Cates, the actress and winemaker.  Usually a pinot can be too light for me, but this is just a delight.

SNB: Which is the most popular glass of red and glass of white at Wilde?

LD: Our most popular red is an Oregon Pinot Noir (Left Coast Cellars) and a Californian Zinfandel (Cordon). Our most-ordered whites are the New Zealand Sauvignon Blanc and Sardinian Vermentino.

SNB: Your Wilde Wednesdays showcase wines by women... we'd love to know about a few of those. Our readers who aren't in California may want to sip along.

A selection of wines from Challen

LD: Each week we focus on a different grape, varietal or region - this month they are all female winemakers to celebrate Women's History Month. We’re featuring that amazing Pinot Noir by Challen Winery that I mentioned earlier. We also have have a yummy, buttery Chardonnay from MacCrostie Vineyards. Their head winemaker Heidi Bridenhagen became the youngest female head winemaker in California at the age of 27. Elisabetta Foradori is a legend in winemaking, single-handedly restoring a great Italian vineyard.  She only farms biodynamically. Our prosecco, Sommariva, which you can pick up at some Whole Foods, is vegan and the wine is made by Cinza Sommariva.  It over delivers for the price, too.

SNB: We love that you cater to women without pandering... how do you find that balance? Who did you have in mind as your target when you were creating Wilde?

LD: I spent a lot of my career (I was the Chief Marketing Officer at Playboy Enterprises) having to a balance marketing and catering to both men and women, so balancing how we market to both men and women without alienating any one group is probably ingrained in me.

My target was probably myself and my friends. In my earlier career at Playboy, I spent so much time having to be out at fancy places and parties and also traveling alone, that ultimately I craved the cozy little spots that you have in every town in Europe, the kind of place where a woman can go and sit at the bar by herself without feeling weird, but also the kind of place you can go on a date or with family and friends.   No fuss, but great food and wine where you feel like you're at home or at a good friend's place.

I believe there should be a moment of luxury in every day, so you don't need an occasion or to spend a lot of money to have a great glass of wine or sit down and have a coffee or just a moment to yourself or a drink with a friend.

I also hate cheap wine - all of our wines are sustainable or organic or small family vineyards but they don't break the bank,so I wanted to bring that to LA where there is a dearth of neighborhood-type bars that sell quality food and wine at a good price. We have visited restaurants - big names in LA - where the exact same wine we sell costs four times the price we sell it at Wilde. That's at least one pair of shoes!

We love the idea of savoring a moment of luxury every day. We also appreciate the reminder that true sophistication is in having the confidence to ask for what you want. Cheers!

Booze Clues: 5 Reasons Rosé Rules Summer

Everything's Coming Up Rosé

Courtesy Photo/ Credit: Guillaume Gaudet

La Nuit en Rosé New York is in a couple of weeks (June 25-27 on the Hornblower Infinity Yacht), so we figured it's time to give you the real deal on rosé.  We asked the folks from the world's first rosé wine festival a few questions on your behalf. Here's what you should know:

SNB: What, exactly, is rosé, and how's it different from other categories?

LNeR: Most rosé is made from red grapes (such as Pinot Noir in the West Coast or Nero d’avola in Sicily) that have not been left in contact with the skin long enough to impart full color, resulting in a much lighter pink color. There are  some rosés out there that are a blend of red and grapes. Whereas white wines are made from specific white varietals such as Pinot Grigio.

SNB: Ah. OK. And why is rosé consumed during the summer months?

LNeR: It basically tastes like summer in a glass! Rosés are fruity but dry. Almost all rosés are served well-chilled and are made from refreshing, crisp grape varietals, so they do not overwhelm the palate or whatever you happen to be eating.

SNB: Speaking of eating, are there foods that are better to pair with rosés?

LNeR: Roses have balanced acid and they’re crisp so they are easy to pair with common summer foods like grilled vegetables, lighter meats and seafood as well as daytime foods you often see in brunch or lunch like eggs and asparagus (those are notoriously hard to pair with anything besides rosé!).  If there is a wine for breakfast, this is it.

SNB: Wine for breakfast? Count us in! Wait… we hear rosé in lots of song lyrics these days, and it seems to refer to bubbly. Does all rosé sparkle?

LNeR: No. Not at all. There is tremendous variety in this category in terms of flavor, style and price point. With elegant hues ranging from pale peach to salmon, rosés just look beautiful at the table and in the glass. It’s elegant, bubbles or not.

SNB: Good to know. So, what are some great rosé choices for beginners?

LNeR:   Here are some great rosés for beginners from Italy, France and New York (There’s a fancy sparkling one included because those are great for ANYONE no matter how much of a beginner or for a special occasion!) They, among an assortment of more than 100 others — and some rosé cocktails— will be served at the event:

Stemmari Rosé 2014

Region: Sicily, Italy

Grape: 100% Nero d’Avola

SRP: $9.99

Intense in color, Stemmari’s Rosé offers a bouquet of wild strawberry that is typical of Nero d’Avola, with complexity of cherry, gooseberry and red currant. The flavor profile is exceptionally warm and delicate, striking an ideal balance between freshness and minerality. 

Domaine Montrose Rosé 2014
Region: Languedoc Roussillon, Pays d'Oc 
Grape: 65% grenache, 25% cabernet sauvignon, 10% syrah 
SRP: $13.99

Light pink in color, this is an everyday rosé wine with flavors of red berries and peach, along with spicy undertones. The taste is well-rounded, and it's extremely easy to pair with food or sip by itself.

Bridge Lane Rosé 2014

Region: New York, North Fork of Long Island

Grape: 63% Cabernet Franc, 21% Merlot, 8% Pinot Blanc, 5% Riesling, 3% Gewürztraminer

SRP: $18.00
This is a dry rosé, meaning it's not too fruit-forward (sweet). It has a complex flavor with notes of Jolly Rancher (yes, you read that correctly), strawberry and rosemary. It's both refreshing and calming to the palate, so it works well with more robust dishes.

Ca' del Bosco Annamaria Clementi Rosé

Region: Italy, Lombardy, 
Grape: Franciacorta Riserva DOCG

SRP: $100
When it's time to celebrate, this rosé is a prime choice, thanks to its balanced flavor, beautiful hue and tiny, effervescent bubbles. 

For more information on La Nuit en Rosé and/ or to purchase tickets, click HERE. 

Booze Clues: Wine Advice from Somm In The City

The world of wine can be a bit intimidating. There are so many types! How's a girl to choose? I recently had an opportunity to pick the brain of sommolier (and fellow booze blogger), Sara Lehman of Somm in the City about some of the basics.

SNB: We're often judged by the content of our cup. With this in mind, what are a couple of varietals to generally avoid when someone’s aiming to impress (especially at a restaurant or bar)?

SITC: Avoid the typical choices like Pinot Grigio or Pinot Noir. Of course some spots have excellent wines by the glass with these grapes, but there are usually more fun and interesting grapes on the list.

SNB: What should she opt for instead?

SITC: Well, depending on the restaurant and their wine selection, its always fun to choose something unique but approachable. If you enjoy crisp whites with some yellow fruit and roundness, go for an Albarino from Spain or White Burgundy from France, which will be a Chardonnay grape varietal. Also if they have a Gavi or a Gruner Veltliner, these are fun grapes with striking acidity if she is a total pinot grigio fan. For an approachable red a Garnacha, Malbec, or Chianti are always good choices. These wines tend to be great on their own, and if you decided to order a light bite or two, are very food friendly!

SNB: Some varietals are great alone. Some are better with food. What's one of the most versatile?

SITC: It really depends what you like to drink and what you are eating at the time. Many whites such as a buttery California Chardonnay can go great with lighter meat dishes

SNB: So... boxed wine. Is there such a thing as a good wine in a box? And do you ever sneak a sip in private?

SITC: Boxed wine tends to have a bad rap, because when its not used for sangria or “slapping the bag” games, its just less expensive wine that can hang outside the fridge for longer than the bottle usually does. Good boxed wine does exist, and a few brands are Public House, Shania, and Beso del Sol or Don Simon Sangria.

I wouldn’t say leave these wines in your room or cellar to age, but they are very drinkable now. They're also good for when you need to make batched cocktails or when having a party where lots of wine is needed.

SNB: If you're just getting into wine, but your drink of choice until now has been cosmos or apple martinis, what's a good place to start?

SITC: Because of the acidity and alcohol in those cocktails, certainly start with a Sauvignon Blanc from California or New Zealand. The Apple Martini has some herbaceous and grassy notes like the SB from NZ would have, and the fruity California SB will be light and fruity like a cosmopolitan. Approach a wine with striking acidity first to see what you like and can handle, and then if you choose to move to a red, go for an Oregon Pinot Noir, a Washington State Cabernet, or a California Cab or Merlot.

SNB: Bonus- which pair of shoes remind you of your favorite wine?

SITC: I certainly get a lot of my shoes from Aldo and am very into Mary Jane-like shoes. They are stylish and classic, and can be worn with almost every outfit day or night. This shoe style reminds me of Champagne, which also is stylish and classic, and can be enjoyed anytime of day!

Aldo doesn't have any mary janes at the moment. However, this Galelawen ankle strap pump seems to have the qualities Sarah described. They're on sale at the moment, too.

Booze Clues: Getting a Grip on Grappa

 

Grappa Hooked

I tend to sip a bit of grappa after my meals at Italian restaurants, but I’ve never really paid much attention to it otherwise. A recent visit to a VIAS Imports wine tasting changed that, though. While sipping, swirling and spitting my way through a number of flavor options and new products I also learned that there’s quite a bit to know about the grape skin spirit. First off… it’s not technically wine. Also, ordering a good one or being able to appreciate one that’s ordered for you can earn you a few sophistication points. Here’s the rest of what I learned from Maro, a rep for the Bertagnolli Distillery…

1. What's so special about grappa? How is it different from other wines? What is the general alcohol content?
Grappa is an alcoholic drink made exclusively in Italy by distilling marc, the solid residue of skins and pips which remain after the grapes have been pressed for wine making.  Grappa is not a wine, but a spirit. The alcohol content can be between 36% and 60% abv. , and generally is commercialized with 40-42% abv. (FYI, abv is alcohol by volume. You know that already, though, right?)

2. What are some of the stand out characteristics of grappa's flavor?
Just as with wine, grappas’ flavors are determined by the type of grape. Grappa Moscato is floral and fruity with notes of exotic fruit- it’s elegant and fragrant; Grappa Amarone is strong, clear, fruity with notes of prune and currant.

3. How do you know the difference between a really good grappa and a lesser quality one? What's an example of a really good high quality grappa?
A good grappa should be harmonic, elegant and the flavors of the vine have to be immediately recognizable. A good grappa doesn’t burn, but gently warms the mouth. A low quality grappa smells musty, of burning or of smoke.

4. Are there different categories of grappas (like fruity, dry, semi-dry, etc.)? If so, what are the ones most commonly found at restaurants? Which is the sweetest in flavor?
There are a few categories of grappas:

• YOUNG OR WHITE: bottled at the end of distillation, or after a period of rest in steel vats. Is has not been transformed in any way and it is colorless with a delicate aroma and a direct, delicate and clean taste
  
• RESERVE OR VINTAGE GRAPPA: bottled after it has been aged for at least 24 months in oak barrels. It has an amber color and a smooth delicate taste.
  
• AROMATIC GRAPPA: obtained from the marc of aromatic grapes, e.g. Moscato or Gewurztraminer
  
• AROMATIZED GRAPPA: made with the addition  of herbs, roots or fruit that give it particular aromas and flavors, e.g. mugo pine, gentian, blueberry, etc.
  

Usually a restaurant has one or two grappa types. The sweetest in flavor are the aromatic grappas, like Grappa Moscato or Grappa Gewurztraminer.

5. Wine cocktails are becoming more popular. Are grappa cocktails joining that trend?
Adding other flavors into Grappa to make cocktails changes the flavor of the spirit completely. Usually for cocktails we use Liqueurs- like Limoncello.

6. I noticed your company makes grappa liqueurs. Is this common in the grappa industry?
It’s really common to produce grappa and then add some fruit flavors to create a drink that’s more sweet and low in alcohol- no more than 28%-34% abv. (My personal favorite at the tasting was the Grappa e Miele, or Honey Grappa.)

*A note about  the Bertagnolli Distillery: Founded in 1870 by Guilia de Kreutzenberg and Edoardo Bertagnolli, the Bertagnolli Distillery is the oldest distillery in Trentino Alto Adice. Their grappa is produced using the distillation by the discontinuous alembic “waterbath” system, which was created in 1949 by Franco and Mario Bertagnolli, using the Zadra Column. This enables The grappa to be distilled only once, therefore keeping most of its flavor. The result is a Grappa that’s really high in quality, soft and velvety.

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