How to resolve AdBlock issue? 
Business News
- Details
- Written by: Editor
LAKE COUNTY – Wines produced by Wildhurst Vineyards of Kelseyville received top honors in the 2008 California State Fair commercial wine competition.
Awards were announced earlier this summer during the annual Grape and Gourmet gala scholarship benefit at Cal Expo in Sacramento.
The winning wines will be showcased at the State Fair, Aug. 15 through Sept. 1.
The Wildhurst 2007 Reserve Sauvignon Blanc received a Gold Medal and was named “Best of California” and “Best of Class North Coast Appellation.”
Their 2006 Reserve Chardonnay was awarded 98 points, a Double Gold medal, and recognized as “Best of Class North Coast Appellation.”
The professional judges for the competition sipped their way through over 2900 wines submitted by commercial wineries from throughout California. The California State Fair competition is the oldest and most prestigious wine competition in North America.
Other awards garnered by Wildhurst include Silver medals for the 2006 Reserve Zinfandel and the 2006 Plunkett Creek Series Chardonnay.
Myron Holdenried, winegrape grower and owner of Wildhurst Vineyards, noted that his winery has received numerous awards in major wine competitions every year under the leadership of winemaker Mark Burch.
Holdenried expressed his delight in Burch’s winemaking skills, saying, “Mark has done it again!” by claiming significant awards at this year’s state fair.
Winemaker Burch describes the winning 2006 Chardonnay as “nice and ripe in fruit, with pear, green apple and a touch of citrus. Oak aging provides a complex layering of toast and vanilla, while the crisp acidity balances a soft, lingering finish.”
The 2007 Sauvignon Blanc is characterized by Burch as being “very typical of Wildhurst-style Sauvignon Blanc: crisp, fresh, clean with tropical notes across the middle, carrying the wine to a rich but steely finish.”
The Wildhurst Vineyards tasting room is located at 3855 Main Street, Kelseyville, and is open 10 a.m. to 5 p.m. daily. Wines may be purchased online at www.wildhurst.com. Call 279-4302 for more information.
{mos_sb_discuss:2}
- Details
- Written by: Editor
The measure, SB 1690, sets a groundbreaking precedent in fisheries management by giving authority to commercial crab fishermen to develop solutions to problems in the industry that stem from increasing competition for crab.
“California has some of the most robust crab fisheries in the world,” Wiggins said “But looming pressures, such as declining salmon runs, are increasing competition for this valuable resource. This competition also results in unsafe conditions on the ocean and puts fishermen at risk.
“I believe the fishermen know best how to solve problems in their industry,” Wiggins added. “My bill asks them to work together to tell policymakers how to fix problems, in order to keep the fisheries safe and sustainable for future generations of fishermen and their families.”
SB 1690 sets up a Crab Task Force comprised of fishermen from California’s eight crab ports, commercial processors, sport-fishing and tour boat representatives, the state Department of Fish and Game (DFG), and sustainable fishery groups.
The task force is charged with meeting over the course of two years to develop recommendations for management policies that will improve safety and sustainability in California’s crab fisheries. The recommendations will be submitted by January, 2011 to the Legislature’s Joint Committee on Fisheries and Aquaculture, DFG and the Fish and Game Commission.
Wiggins’ measure was sponsored by the Environmental Defense Fund, which brought together fishermen throughout the North Coast and led a series of discussions on how to craft a fair and representative process to develop policy recommendations,
The bill is supported by a wide range of crab fishermen and others in the industry, including the Pacific Coast Federation of Fishermen’s Associations, California Fisheries and Seafood Institute and Coastal Fishboat Owners Alliance.
SB 1690 passed the Assembly on August 18 on a 55-22 bi-partisan vote. Wednesday’s approval by the Senate sends the bill to the desk of Governor Arnold Schwarzenegger, who has 30 days following the Legislature’s adjournment to sign or veto legislation.
{mos_sb_discuss:2}
- Details
- Written by: Editor
The Senate voted 21-15 in favor of the bill Thursday. The Assembly previously approved SB 623 on Aug. 12, meaning the fate of the measure will soon be in the hands of Gov. Arnold Schwarzenegger.
"Some gasoline stations are offering different prices for gasoline based on the method of purchase, with discounts for cash transactions,” Wiggins said. “This is mainly because credit cards add about 2 to 3 percent to the cost of the transaction — an extra sum passed on to the customer for the convenience of using plastic at the pump."
With high gas prices and low profit margins, some gas station owners seek to encourage customers to use cash to reduce the amount of mandatory fees that station owners pay to banks that issue credit and debit cards.
Merchants pay a percentage of the sales paid with plastic (with gas station owners paying 1.5 percent to 3 percent of credit and debit card sales in fees). For example, a 2-percent fee means a station owner paid four cents per gallon when gas cost $2 a gallon and eight cents a gallon when gas hit $4.
"Drivers should be clearly shown what they’re paying, especially when prices are high,” Wiggins said. “I think some station owners can do a better job of telling consumers that they’ll pay a lower price for gas if they use cash. SB 623 simply says that if a gas station owner charges different prices for the identical fuel based on payment method, he or she needs to place a notice on each pump so that consumers can make an informed choice.”
She added that adequate posting of prices will benefit station owners, too, as consumers may be more inclined to make cash purchases.
For more information on this bill or other legislation authored by Senator Wiggins, please visit her Web site, http://dist02.casen.govoffice.com/.
{mos_sb_discuss:3}
- Details
- Written by: Editor
“Culinary awareness is hard to ignore. Thanks to Food Network and home chefs becoming more interested in ingredients and techniques, culinary classes are hot,” said Duane Harper of Hardester’s Markets.
Hardester’s has teamed up with Chic Le Chef Inc., a private chef and specialty caterer, to provide culinary classes in a center scheduled to open Sept. 1, adjacent to their Hidden Valley market.
“We’ve been feeling the pressure to expand our gourmet and specialty food lines for some time, and this concept works nicely into the overall plan,” said Ross Hardester. “We’ve already done some pilot classes in our Middletown and Hidden Valley markets and the response has been very positive. We are planning additional specialty classes to continue at our various markets until the permanent classroom opens in September.”
Julie Hoskins of Chic Le Chef Inc. explained that “exploring the more readily available global foods has become the adventure of the day.” Her vision of the culinary center is that there will be “something for everyone.”
Classes will cover techniques and information from ingredients to wine and food pairings. Healthy eating classes, guest chef instructors and interactive kids’ classes are all a part of this culinary vision.
“The popular theme of the film ‘Ratatouille’ was that ‘anyone can cook.’ What we want to do is provide people with the awareness, techniques and confidence to cook what they like,” said Hoskins.
Class schedules and online signup are available on the web at www.chiclechef.com.
For more information visit the Web site or call 355-0174.
{mos_sb_discuss:2}