Snooth Wine Pro iPhone App

How many time have you looked at a wine bottle and wanted to purchase another but had no idea where to go?

Well Snooth.com has your answer. The company has introduced a new iPhone app titled, “Snooth Wine Pro.”

Snooth.com, is the world’s largest wine site. They have over one million monthly users who share their ratings, reviews, pictures, profiles, and interact in the social forums.

All you have to do now is literally snap a picture of a bottle of wine’s label, find the wine, and then view maps, directions, and inventory of the stores closest to you.

Snooth.com is proud to offer the first wine iPhone application with image recognition technology to help find that elusive bottle of wine.

Once you’ve taken a picture of the wine label, the iPhone app will automatically match it to Snooth’s extensive database of over a million wines.

Snooth Wine Pro iPhone App – Screenshot

When you do find a wine match, the iPhone app offers a variety of helpful features and next steps:

– View what stores are nearest to you that have that wine in stock
– Compare prices, plus view maps and store directions
– Buy the wine online via Snooth’s retail network
– Add the wine to your Wishlist or Virtual Cellar
– Read what experts have to say, in addition to user reviews, or just post your own comments
– Search for similar wines by winery, region, or varietal

You can find the Snooth Wine Pro iPhojne app in the iTunes App Store for only $4.99

For additional information about Snooth Wine Pro, please visit: http://www.snooth.com/iphone-app

Kusmi Tea of Paris

Originally founded in 1867 in St. Petersburg – Russia, Kusmi Tea of Paris has been pleasing the taste pallets of tea lovers for many years.

The traditional Russian-style tea came to to Paris in 1917 and for over the past 140 years, has become hugely popular.

Kusmi Tea of Paris comes in a wide variety of luscious flavors and continues to become a popular choice of the Hollywood celebrities.

A small sample of celebs who love Kusmi Tea of Paris include: Eric Roberts, Dennis Quaid, Giles Marini, Angela Bassett, Neil Patrick Harris, The Bachelor’s Chris Harrison, The Good Wife’s Emmy-award winning actress Archie Panjabi, Twilight’s Peter Facinelli and Rami Malek, as well as numerous cast members from TV’s Mad Men, True Blood, The Office, Dancing with the Stars, and the CSI shows.

What keeps these tea lovers wanting more is that Kusmi Tea of Paris has perfected the art of blending unique teas that are uniquely distinguished by their exceptional flavor, aroma and quality.

In addition to the taste, Kusmi’s unique blends of green, black, red, herbal, wellness and decaf teas are also packaged in beautifully designed boxes and classic tins.

Kusmi Tea of Paris was proud to be chosen as one of the elite products included in coveted 2010 Entertainment Tonight Emmy giftbag.

You can find Kusmi Tea at their flagship retail store in New York City (located at 1037 Third Avenue near 61st Street) and in other fine stores in the tri-state area, including Dean & Deluca and McNulty’s Tea & Coffee and Zabar’s.

Kusmi Tea of Paris has recently opened a ne location in Los Angeles at Monsieur Marcel’s Gourmet Market (located at 6333 West 3rd Street, at Third and Fairfax).

For additional information on all Kusmi Tea of Paris products plus a complete list of establishments, please visi Kusmi’s online boutique: www.us.kusmitea.com

Silver Moon Desserts

If you are looking for new holiday entertaining and fresh gift ideas, then place Silver Moon Desserts on the top of your list.

Silver Moon Desserts is an artisan line of award-winning liqueur-infused ice cream and sorbets, with a delicious taste that will definitely leave you begging for more.

In only two short years since the launch of Silver Moon Desserts, the company has quickly become a favorite among many top San Francisco Bay Area chefs and of course – discerning foodies.

What makes Silver Moon Desserts unique, is they take two after-dinner favorites — dessert and liqueur — and combine them to create a truly unforgettable dessert experience!

Silver Moon Desserts are sophisticated, adults-only delights made from fresh, natural ingredients, Real California Milk, and premier liqueurs.

It’s truly the ultimate, luxurious ending to any festive meal.

In 2009, Silver Moon Desserts earned a coveted industry honor, the sofi™ (Specialty Outstanding Food Innovation) Silver Award from the National Association for the Specialty Food Trade for Outstanding Product Line.

Silver Moon Desserts was launched in 2008 to serve the food industry (caterers, country clubs, and high-end hotels and restaurants) but due to high demand, last year the company expanded into retail.

Silver Moon Desserts – Ice Cream

You can find Silver Moon Desserts’ sophisticated ice cream and sorbets that are packed in pints bearing whimsically chic imagery, in specialty retail locations throughout northern California. But for the rest of the U.S., Silver Moon Desserts now ships nationwide.

Silver Moon Desserts features a sophisticated line of eight sumptuous flavors includes premium spirits like Tennessee Bourbon, Cointreau, Frangelico and Limoncello – combined with all-natural ingredients, pure fruit, and Real California Milk.

So whether you’re planning a holiday party, wedding reception, family reunion, etc…. or looking for a unique delivered gift for family and friends, be sure to consider Silver Moon. You won’t be disappointed.

Take advantage and sign-up for Silver Moon Desserts “Sweet Talk” newsletter. You can win a “Heaven on Earth” ice cream party that’s given away each month. To sign-up, please visit – http://www.silvermoondesserts.com/signup.html

Price ranges for delivered gift boxes of assorted flavors are from $30 to $72.

You can purchase pints and 1.5-gallon food service drums by calling (877) 778-8009 or visiting www.SilverMoonDesserts.com

We’re confident that after tasting a gourmet ice cream or sorbet from Silver Moon Desserts, you’ll be saying it’s “the best ice cream I’ve ever tasted.”

The Fish Hopper restaurant – Monterey

For many people, fine dining is one of life’s most unforgettable treats. Why not enjoy a fine dinner in one of the most beautiful and scenic places anywhere in the world – Monterey Bay.

The Monterey Peninsula is well known for its fine dining restaurants. Many notable, Monterey restaurant chefs create incredible menus using locally-caught seafood, fresh as well as organic produce from local farms, plus farm-raised beef and lamb.

Many Monterey restaurants such as the Sardine Factory are consistently listed as tops in the U.S.

Several other fine dining establishments (listed in alphabetical order) include:

The Duck Club Grill – Offering panoramic views of the Bay, the Duck Club Grill offers innovative cuisine and impeccable service in an elegant ambiance. Its Wine Spectator award-winning wine list and selection of cocktails and after-dinner cordials complements a truly unique dining experience.

The Fish Hopper – Once an original sardine cannery, the Fish Hopper offers spectacular views of the Bay from every table. It serves seafood from sustainable sources, harvested by methods that do not harm the environment and that comply with the Monterey Bay Aquarium’s Seafood Watch Program.

Paradiso Trattoria – Choose from fresh seafood, pasta, prime steaks and antipasto while you soak in the spectacular views of the Bay and marine life. Paradiso’s colorful atmosphere, tantalizing appetizers, signature cocktails and large spirits lounge, make it a favorite for locals and visitors.

Schooners Bistro on the Bay – Suspended over the waters of the Bay, Schooners Bistro on the Bay offers fresh fare in a unique indoor-outdoor diningscape. The heated terrace invites al fresco dining year round, while the classic sailing vessel design makes indoor seating appealing in all weather conditions. The menu highlights fresh seafood, pastas, hot appetizers, unique salads, soups and hearty sandwiches. House-made desserts end every meal on a sweet note.

The Chart House – With views of the Bay, the Chart House offers top-of-the-catch seafood, succulent steaks and decadent desserts. Its renowned chefs have tailored a menu to complement Monterey’s local cuisine while introducing a hint of the exotic.

Whaling Station – ­The famed Whaling Station Restaurant serves the finest selection of dry aged, USDA Prime beef, the freshest seafood and locally grown vegetables. The restaurant offers daily specials created by Chef Pisto and his award-winning staff. The restaurant includes a full bar, an award-winning wine list and a California Mediterranean ambiance that is comfortable yet sophisticated.

Courtesy of: Black River Caviar

Caviar has long been one of the most luxurious foods in the world. Whether you’re a fine connoisseur or new to the world of caviar, learning the proper care and eating etiquette of caviar is a must.

These pricey fish eggs came mostly from the sturgeon and salmon. Caviar, particularly the Russian variety, has become synonymous with wealth and luxury. The most expensive varieties of caviar came from three varieties of the sturgeon fish: the beluga, the osetra and the sevruga.

The United States consume about 80% of the world’s caviar. The traditional method of enjoying caviar is by scooping a small portion of caviar using a non-metallic, and usually a mother of pearl spoon onto either blini or crackers.

For the high end consumer, caviar can be one of most desired and exclusive delicacies on the market, but knowing the correct way to consume caviar can often be a mind-boggling experience.

Black River Caviar, cultivated in Uruguay and the only “Wild-Raised”™ caviar provider in the world, has released enlightening tips for hip and trendy socialites as well as novice consumers who seek to have the best experience when eating caviar. Education and quality are of utmost importance to better enjoy fine caviar in a safe and satisfying way.

“Caviar is one of the most pleasurable foods in the world but it can also be one of the most intimidating,” says Black River Caviar President Graham Gaspard. “It is such a unique delicacy that can completely change its flavor depending on how and when it is eaten.”

Courtesy of: Black River Caviar

Black River Caviar offers the Top 10 Do’s and Don’ts for Enjoying Caviar, helping the everyday epicure to the aspiring connoisseur get the most out of their caviar experience:

Do:
1. Consume caviar within one week of receiving the product, otherwise it looses its freshness and starts to perish.
2. Serve caviar in small doses, no more than one ounce per guest when serving hors d’ouevres at a party. It is best in small amounts due to its delicate taste.
3. Preserve your caviar’s freshness by covering it with plastic wrap and making sure the tin is tightly sealed, as it is an easily perishable product.
4. Make sure your caviar tastes clean and not fishy. When you try the caviar, if it tastes muddy or fishy, you know it’s not quality caviar created from a sustainable environment. This could also mean it’s past its prime.
5. Keep pairings to dry wines, vodka or champagne – strong, perfumey-tasting liquors will overpower the taste and not compliment it well.

Don’t:
1. Use metallic spoons when serving caviar, as it gives it a tinny taste.
2. Store caviar in the freezer – it is supposed to be stored between 26 to 32 degrees Fahrenheit in the coldest part of the refrigerator.
3. Serve your caviar with too many spices; it will drown out the flavor and doesn’t compliment caviar well.
4. Assume that caviar is high in quality just because it is expensive; it is more important to look at when and where the caviar was harvested in order to discover its true quality.
5. Avoid purchasing wild caviar that’s not farm-raised because it may not be from a trusted source. Caviar may be unsafe to consume if it has been exposed to pollution, the black market or overfishing when harvested.

About Black River Caviar Black River Caviar is the ninth largest exporter of caviar to the U.S. and the only one of its kind harvested with its unique, “wild-raised” farming techniques in the heart of the Rio Negro, Uruguay. With its unique harvesting conditions, sustainable quality, exclusivity, and quick delivery turnaround, Black River Caviar proves to be the most distinctive caviar on the market.

Please contact Black River Caviar at 1-888-315-0575 or online at www.blackrivercaviar.com for more information on what makes them the rarest caviar producer in the world.

Yardin Wines – Israel

It may surprise many people that Israel not only produces wine, but offers award winning wines.

Over the past twenty-five years, wineries across Israel have achieved quality winemaking via their unique, ancient soils and a spirit of innovation.

The Golan Heights Winery, which produces both Golan and Yarden wines, and the Galil Mountain Winery are both found in northern Israel. These wineries led the pioneering trend in Israeli winemaking found today.

The Golan Heights Winery was founded in 1983 and located in the small town of Katzrin. The region’s with warm, dry summers and cold, snowy winters make it ideal for growing grapes. Both the topographic and climatic conditions in the Golan Heights are viewed as a rare asset by wine experts in Israel and abroad. These factors contribute to a wide range of quality winemaking styles.

Galil Mountain Winery was founded in 2000 and sits atop the Upper Galilee mountains,over 3,280 feet above sea level. This innovatively designed winery is fully committed to revitalize the Galilee’s rich history of winemaking.

We’d like to present three classic wines from the impressive Yarden Wine portfolio.

1) Golan Cabernet Sauvignon 2008 – Made entirely from Cabernet Sauvignon grapes grown in vineyards from the Golan Heights region, the Golan Cabernet Sauvignon ($14.99) is aged for six months in small American oak barrels. The wine features attractive fruit notes of black cherry, berry and jam, complemented by hints of fresh pepper and complex oak. This is a perfect Cabernet for everyday drinking.

2) Golan Heights Winery Yarden Syrah 2005 – The Syrah grapes are sourced from three vineyards: Ortal in the northern Golan and Yonatan and Tel Phares in the central Golan. The Yarden Syrah 2005 ($25.00) is rich with blackberry jam and fresh berry notes layered with earth, spice and chocolate. The wine is full-bodied with a lightly chewy texture and pairs perfectly with richly spiced foods.

3) Galil Mountain Winery Viognier 2008 – Sourced from the higher elevations of the Upper Galilee, the Galil Viognier ($18.00) is a flavorful wine with characters of apricot, ripe nectarine and invigorating perfume, along with fresh herbal aromas and a delicate background of oak. It is a medium-bodied wine with a silky texture and long, balanced finish.

For additional information on Yarden Wines, please visit http://www.yardenwines.com/

Flexjet 25

Whether you are a wine connoisseur, enjoy traveling to scenic Napa Valley or love fine dining, we found the perfect luxury gift that that combines all three!

A wonderful holiday gift would be the Flexjet 25 “Napa Valley Edition” Jet Card. If you purchase the card form now until Jan. 15, 2011, you’ll receive very best in private jet travel, provided by U.S. air carrier Jet Solutions, plus a private dinner and cooking class with Iron Chef Morimoto!

This is a rare opportunity to actually attend an intimate culinary experience and meet with Iron Chef Masaharu Morimoto.

This exciting package is currently scheduled for June 2-5, 2011 and will include:
· Two all-inclusive four-day passes to Auction Napa Valley, the industry’s signature social and charity event of the year
· An invitation for two to an intimate dinner personally prepared by world-renowned Iron Chef Masaharu Morimoto
· A private cooking class and sake tasting with Chef Morimoto at Morimoto Napa, his newest restaurant which opened July 2010
· Accommodations at Meadowood Napa Valley, the area’s first and finest luxury resort and setting for Auction Napa Valley since its inception
· Personal driver and luxury vehicle throughout the weekend

Flexjet 25 Card

In addition to the luxury experience, your purchase also goes to to a worthy cause. With every special edition jet card sold, the Flexjet 25 Jet Card program helps Auction Napa Valley raise money for the healthcare, youth service and affordable housing non-profits it supports.

This annual fundraiser has raised nearly $100 million for Napa Valley area charities!

For additional information, please visit www.flexjet25.com/napavalley or call 888-240-2108

The Flexjet 25 Jet Card program was introduced in 2006. The jet card program offers travelers a simple way to sample private aviation without actually assuming ownership of a plane. This appealing program provides customers with an unbeatable combination of choice, flexibility and benefits amongst jet cards.

TY KU

International Sake Day was celebrated around the world on October 1. But enjoying sake is a year-end luxury and savored by millions of people.

Sake is both the oldest and purest spirit on the planet. Sake was first produced in China in 4800BC and was further developed in Japan and is widely known as the Drink of the Gods.

TY KU Asian Wine & Spirits is at the forefront of introducing sake to the American Cocktail Culture. TY KU has taken sake out of the sushi restaurants and brought it to the most trend-setting, establishments across the country.

Photo: Veuve Clicquot Fridge

The first and only worldwide competition that is exclusively devoted to all forms of packaging design is Pentawards.

Pentawards was first created in 2007. The competition awards the very best creations in five different categories including: Food, Beverage, Body, Luxury, Other markets, and Outside these categories.

On September 30th., the 2010 Pentawards ceremony was held in Shanghai.

Veuve Clicquot Fridge was proud to be the winner of the Gold Pentaward in the Luxury category.

The Fridge is a stylish and creative box. The box will keep the yellow card bottle fresh for up to 2 hours.

Lovers of Veuve Clicquot can now  enjoy their favorite vintage at the ideal temperature … anytime, anywhere.

Behind the Veuve Clicquot box’s simplicity, is a design similar to a 1950′s style.

QSLD Paris and the famous Champagne brand have previously worked together on Veuve Clicquot’s “Trendy Collection “.

By creating Veuve Clicquot Fridge, Denis Boudard proved once again that he is a trendsetter. He imagined a clear concept so that customers can recognize immediately the function of the object.

This year, Denis Boudard’s creativity along with his inventiveness are rewarded with the Gold Pentaward.

QSLD Paris had previously won other Pentawards, including several in 2009.

Veuve Clicquot also sponsors the annual Veuve Clicquot Polo Classic.

Photo: Fairmont Sonoma Mission Inn & Spa

Fairmont Sonoma Mission Inn & Spa is an award winning luxury resort in the heart of California’s famous Sonoma Valley wine country.

The Fairmont Sonoma Mission Inn & Spa is well known for casually elegant accommodations, sensational cuisine, healing thermal mineral waters, luxurious spa treatments, and world-class golf .

As the holidays near, the Inn is once again pleased to offer authentically local Wine Country Winter holiday activities that promise to delight its guests of all ages.

Big 3 is Sonoma’s longest standing restaurant, and will be serving traditional Thanksgiving meal specials.

A Thanksgiving Buffet will be served from (2:00pm-9:00pm) at Santé, which is Sonoma’s only Michelin star, Four -Diamond dining room.

The decadent buffet will include holiday favorites including “Diestel” Free Range Slow-Roasted Turkey with Brioche and Sage Stuffing, Turkey Giblet Gravy and Cranberry Sauce, Roasted Sweet Potatoes and Pumpkin Pie.

Big 3’s time-honored Christmas day meal will be served from 11:30a-9:00p.

Big 3’s guests also have the option of celebrating Christmas Day at Santé, Chef de Cuisine, Andrew Cain and his culinary brigade will prepare an indulgent Yuletide buffet including classic Coq au Vin, Roasted Goose, Prime Rib and “Loch Duart” Salmon served with a sorrel beurre blanc sauce.

For those looking for a the hottest party in Sonoma Valley this New Year’s Eve, look no further than the Fairmont Sonoma Mission Inn & Spa .

Enjoy an unparalleled seven-course dinner followed by dancing to the sounds of Top Cat and capped with a midnight champagne toast promise to ring in the New Year in Wine Country high style.

For information on all the upcoming holiday events, please visit – Fairmont Sonoma Mission Inn & Spa

This summer has clearly been a momentous one for fine bourbon and tequila lovers around the world.

We have seen the launch of Maker’s 46, the first ever new bourbon from the historic Maker’s Mark Distillery, in addition to the launch of Tequila Avión, an ultra-smooth, premium tequila made from 100% Blue Weber Agave.

Both of these premium spirits are made of superior quality and offer exceptional flavor.

As Labor Day has arrived and many summer vacations are winding down, people are enjoying the their last summer beach getaway or backyard barbecue. Of course, we know many cool cocktails will be flowing.

The following recipes for Maker’s Mark, Maker’s 46 and Tequila Avión cocktails are perfect for summer.

Summer Breeze
– 1 part Maker’s Mark
– 1 part Ginger Ale
– A splash of Cointreau
– 1 orange slice
Directions: Muddle an orange slice in an old-fashioned glass with a splash of Cointreau. Add in equal parts Maker’s Mark Bourbon and ginger ale. Stir gently. Top off with ice.

Char No. 46
(Recipe courtesy of Ward III – New York , NY)
– 2 parts Maker’s 46
– Muddled fresh peaches
– 1 part Averna Amaro
– Dash of fresh orange juice
– 1 egg white
– Bitters
Directions: Muddle peach in shaker and add all ingredients except the bitters. Shake vigorously for at least one minute. Strain into a chilled rocks glass. Drizzle bitters on the foam and garnish with fresh peach.

Bonita Margarita
– 1.5 parts Tequila Avión Reposado
– 1 part guava puree
– 1 part fresh lime juice
Directions: In a shaker over ice combine all ingredients. Shake until frothy and strain over fresh ice. Garnish with toasted coconut flakes.

Salida del Sól
– 1.5 parts Tequila Avión Reposado
– 1 part blood orange juice
– Splash of fresh sour mix
Directions: Combine all ingredients in a shaker over ice and shake well. Strain into a rocks glass over fresh ice. Garnish with an orange twist.