Finding Your Power through healing: The Orchid Book Conversation with co-authors Rocio Aquino, Angel Orengo
Rocio Aquino and Angel Orengo, co-authors of “The Orchid” are, as their website shares partners in life and spirit, wanderers who found home in each other’s hearts.
Their journey together has been filled with a myriad of cultures, beliefs, and encounters with both the ordinary and extraordinary.
The Orchid: The Secret Code of Modern Goddesses
The Orchid: The Secret Code of Modern Goddesses
The story focuses on five of these women, each wrestling with unique life challenges such as closeted sexuality, career pressures, spousal abandonment, sexual abuse, eating disorders, and manipulative behavior.
As they engage with the program’s curriculum, they peel away layers of self-deception, pain, and societal conditioning, discovering that the love and solutions they seek already reside within them.
The Orchid serves as both the setting and the metaphor for their collective journey toward self-realization and empowerment.
Today’s conversation has been edited for length and clarity. For the full, un-edited conversation, visit FlavRReport’s YouTube channel here.
Joe Winger:
We’re talking about The Orchid: The Secret Code of Modern Goddesses.
I go to a lot of book events, and a few weeks ago in Los Angeles, I went to The Orchid’s book signing. What I was amazed by was there was so much emotion in the audience. Big smiles, happy tears.
What are we missing in our lives that your book, The Orchid, helps us recognize?
Rocio Aquino:
How beautiful [of a] question. I think, to be honest, that we are perfect already. And we forgot.
Angel Orengo:
Yeah, I think we forget that at the core life doesn’t need to be that difficult. It’s not that complicated that we allow ourselves to be complicated by the things around us, by the things that we’re told, by the way we think our lives need to be, by the number of houses, clothing, shoes – everything right that we need to have.
The moment you bring it down to the basics and you’re like, yeah, life should be simple. We are okay. We’re just learning here. We’re back. We’re like in a school and the teacher wasn’t angry because we got it wrong. On the contrary, it was just like, Oh, don’t worry. I’ll teach you.
Joe Winger:
So what I’m interpreting is, people are having these emotional realizations because they’re remembering your message that they’re perfect already?
What do you think it is about that audience interaction that your book is giving?
Rocio Aquino:
I was in the front, so I was not as intimate like you and your perspective. But what resonates with me and what I see that can resonate for someone else is that they know and they understand that they are not alone on this journey.
The struggles they are feeling are real. They feel the difficulty. Everyone at some point is [feeling] who here has a difficult path? Everyone is like me. That connection is not superficial, but it’s more in a deep way when you are in a group setting after being so disconnected really to talk about the important things that matters in life has another connection.
Angel Orengo:
We’ve gotten large amounts of feedback by now. Some people are touched by the fact that someone has written a book selflessly to help them. I know there were people that were touched very much by that.
I think you understand what that means really, it was all about how do we help the reader get to a different place, right?
Go from point A to point B, right? There are people that for the first time find themselves in an environment where they can treat themselves with some kindness, where maybe they haven’t stopped to think about that before. Because we try to block it.
It’s easier to numb pain than to experience it and let it go.
Other people are [having the realization that] it’s not that complicated. I’m just so happy that I found this now. I think it’s just all of that energy.
The energy in the room that day was really powerful. When you’re in the presence of that energy and by presence, the collective – it wasn’t us. It’s we – emotions come to the surface, and that’s how we clear emotions, and that’s how we clear energy.
Thank you for sharing that because I didn’t realize that was happening.
Rocio Aquino:
We didn’t have any idea and remember, we have two teenage daughters. They bring us back to reality really quickly at our house.
Joe Winger:
Going to the actual book itself between the characters, the descriptions, their backgrounds.
What’s real? What’s fiction? And for fiction, what inspired it?
Rocio Aquino:
Everything happened, everything is real, but never happened all together.
Angel Orengo: And not to those people.
Rocio Aquino: We know that some of the places exist and all the situations exist.
The fiction is today there is not a place that you can go for free to heal in this way. But we hope that someone will open it. Let’s hope we can do it..
Angel Orengo:
Yeah, the characters, the book is absolutely real.
Every single thing that happens there has either happened to us or happened to someone we know, or we’ve read it in the news.
The story about the model and the sexual abuse that’s real, right? It’s happening in the modeling industry now where they have gone through their own “Me too” movement.
There is a scene in which “Olivia” is doing a silent walk and she has a vision of her mother near her. [to Rocio] That’s something that has happened to you, about your own mom who passed away.
There’s a scene in which “Olivia” is speaking to her father. It was a difficult relationship and her father wasn’t the best version of a father that he could have been.
That a lot of it is after my own experience with my own father, who I met three times in my life. One of which, the longest, was five hours. So we took pieces and through the help of everyone who collaborated in the book to construct these characters that brought together all these experiences.
We wanted to write the story of Rocio, who morphed into “Sophia”, and then we realized that we wanted to tell more that we needed that in order to be of service to the people who would be reading the book, we needed to tell more stories because there are so many things happening to women out there that we don’t hear about that we wanted to do justice by representing as many of them.
That’s where it all comes from.
Rocio Aquino:
The same happened to us when we were reading, not writing the book. We were crying constantly. At one point I put it down, we were crying [so much]. Then we did it first in English and after in Spanish and then we were crying in Spanish so was like, “Okay I’m continue to heal.”
The process for us was really intense
Angel Orengo:
The experience that you’re having [the audience and reader’s emotion], everyone is sharing similar things. It’s simple, but as I’m going, I find myself thinking about things that I’ve never thought about in my own life.
I need to put them down. Sometimes it takes me a little bit before I pick it up again. So it’s like peaks and valleys of intensity.
Joe Winger:
As authors, how are you feeling now knowing that so many people are having such extreme feelings and discoveries from your pages?
Rocio Aquino:
You never know how your work is going to be received, to be honest.
Even though we have a very strict culture of not judging anyone, being totally neutral, we are going to make suggestions.
Now that people are seeing the book, it’s a pleasure, it is humbling.
Angel Orengo:
There was intentionality in what we were writing. The book came after our first year of deep introspection into who we were and how we wanted to change our lives. [We studied] a lot of self help books. At the time that we started writing, it was about how do we share this with people who normally don’t have access to information
Also for people who don’t have resources to go and spend time in a retreat for a weekend or spend $5,000 or even $500. [We thought] we should do television because this is our background. But let’s own the intellectual property, the story behind it.
[We thought] we should do television [series], but let’s own the story behind it.
So when we sit down with the people who are going to help us craft the TV show, we have a say in how it’s made. Right now what ends up happening is that people don’t think that love is powerful enough to deal with the issues that you have around you.
We think that we have to combat anger with anger or force. That’s what we’ve been raised to believe. We’ve gotten to a point where love really does conquer all, but not in the way in which we were taught.
So when we approached a book, it was, “Let’s do it with a lot of love,” we said, and if we can help one person, it’ll have been worth it.
Everyone who we are connecting with is having similar reactions so it’s humbling. We’re filled with gratitude beyond belief that we were chosen, selected, inspired to write what we wrote and to put it forth.
Not just write it, but really now be the face of it and take it to as many places as we can.
Rocio Aquino:
That’s the main point. When someone says “Thank you”, because now that means I can continue to share with more people. If more people feel better about themself, that is incredible. That’s our main point to invite everyone to our party.
If more people feel better about themself, that is incredible.
And the part is really, if you are feeling better about yourself? Great! So it’s about that.
Joe Winger:
During your book event introduction, you mentioned one of your goals is to bring The Orchid to real life. Where are we today with that goal? How can the audience help you?
Angel Orengo:
Everything in your life begins with an intention. Waking up in the morning, getting off your bed, right?
Everything is intention after intention. The first and most important thing that we want is for people to truly enjoy the book because through the enjoyment of the book, there is a transformation that’s taking place.
We now understand that the way to change the world, and even though this is not the ultimate intention is the indirect intention, we can make this place a better place to be for all of us.
It begins by me feeling better about myself, and you feeling better about yourself. And it begins by all of the things that we create.
All these things these women are experiencing in The Orchid.
To your question, the first thing is for people – and it’s happening already – to say, wouldn’t it be awesome if this place really did exist and these transformations were taking place. If one person says it, it’s a big deal.
If a million people begin to think that way, or a billion people begin to think that way. Wow. It is about the power of what we have to manifest.
In terms of The Orchid as a retreat center, I think there are versions of it throughout the world already. There are many places that exist. I think those places will be inspired when they read our book to go to a different level. We can do more to expand the way we’re doing this.
There are podcasts down the line. There are television shows that we’ve mentioned. There’s a digital community that we would like to work on and develop. There is a nonprofit because there are going to be issues that will require that approach.
We’re going to continue building this community that ultimately is going to want to continue conversations as to how I deal with this.
Even though we attempted to do a very complete seven day experience at this retreat center, the truth is that the experiences can vary greatly.
There’s so much more out there.
We only depicted a number of healers. The number of healers and healing modalities out there are endless. I believe it will happen.
We have had initial conversations with certain people about it, but I would say it’s in early stages.
I would much rather encourage everybody who is already well advanced into a retreat center to look at themselves and see if there’s anything that can be learned from ours and create their own orchid so that we can help more people around the world.
Rocio Aquino:
Yes. Take the lessons, what you learn and it really is, “How I can begin to have a conversation with someone.”
Joe Winger:
As authors, can you talk a bit about what your writing process was like? What was the timeline going from idea to finished, published book?
Angel Orengo:
We began our process for the book at the end of 2021. So it took us about two and a half years.
We’ve come across a lot of people who say, ”Wow, that’s fantastic.” It took them nine years or 10 years and so on.
We were doing this 24 hours a day for two and a half years.
We relinquished everything else that we were doing and we dedicated ourselves to our growth, our personal growth and introspection, which in itself was the core of what’s at the book and to crafting putting on paper as many of the thoughts and ideas that we had.
The first step was Rocio and I basically went back and forth. We started thinking about which things worked. At first she was the guinea pig. She was experiencing things, a lot of healing practices.
Rocio Aquino:
It’s a process. Experiencing different things, and at the beginning you don’t have it very clear, but you begin, “Okay, this was my story.”
The main thing was to teach the lessons in a very original way. When you are relaxed, when you are in your house watching TV or reading.
You begin to question, is this serving me or not? The process of putting our learnings on paper.
Everyone is a creator. We can create and create.
No one is going to have our perspective. Angel was very clear [about] what he likes in life and has never spoken bad about anyone.
In my mind, I was not like that. I was speaking bad about people. But then I learned the power that [kind of speaking] represents and now I don’t want to do it.
But it’s those lessons that you begin to learn [from]. I grew up with that different paradigm, and now that I know another one, I prefer the new one.
Because it gives me more freedom, creativity, and everything.
We put everything in place. We worked hard to make this happen because our motivation was to do a book for [the younger version of] me 32 years ago when I tried to kill myself and I didn’t have the tools and I didn’t have anything.
So this is a book that I wish my mom had before she passed away 32 years ago.
The motivation was really to spread that another way of thinking was available. So we were in a hurry, like this needs to be available for those Rocio’s, for those Pepitas who were out there, who are out there and need to have something that they can grab quick, and they can begin to see a change.
Angel Orengo:
I would add, the process of writing the book was truly experiential. It wasn’t just spitting it out, we were living certain things.
There were times we stopped the book to have an exercise of releasing energy.
What we realized as we were writing, there were things inside of us that needed to be addressed.
Whether it was an experience that happened when you were a child…
I can’t tell you the times where we were crying, deeply moved by what we were writing and reading and how that was cleaning us inside and how that was changing us.
We went through different hurdles.
For example, we realized at an early stage that the book could not be judgmental about anything. if we were going to connect with readers, right?
We had no idea that we needed to ensure that the people at the Orchid, Mary and her staff. [They] never looked at anybody and said, “Oh, I’m so sorry.” It’s more, “We know we’ve been there. You too can heal from that.”
And so all of those things emerged as we were writing.
There was intentionality and some clear ideas as to how we wanted to proceed. The truth is that we were experiencing and adjusting as we went.
Rocio Aquino:
With a lot of respect.
Angel Orengo:
With a lot of respect for each other, the people we were collaborating with, and the reader.
Joe Winger:
The book is called The Orchid: the Secret Code of Modern Goddesses.
The color scheme, it’s primarily female names, from a traditional or direct point of view, it’s geared more toward a female audience.
As the authors, trying to get a guy in a woman’s life to read it. What would you encourage them to say to get a guy to read it?
Rocio Aquino:
#1, I’ve been a woman and reading many books about guys, written by guys and I love it.
So maybe it’s time for a guy to be open minded. I can do this and I can read a book about women.
#2, it’s incredible to go in the deepest way of thinking of women. So try to understand how they work and what they are thinking. This is a fantastic opportunity. It has so many good sides because you want to have a better understanding of your mom, of your sister, your girlfriend, your wife, your daughters.
Then you’ll have a better way of how women relate to each other, but how do they relate to themselves, and how you can be an ally in their process.
Angel Orengo:
Recently I was writing a brief article for a fraternity that I belong to and I was very active when I was in college.
Essentially the article is to inspire them to read this book. The issues that we talk about, whether it’s sexuality, limiting beliefs, the power of forgiveness, the power of gratitude or any of the other issues that the women who are there are speaking of, they’re universal.
They’re not gender based, right?
So any opportunity that you have or that you give yourself to relate to those issues, it’s an opportunity to grow.
I think for men for far too long, we’ve defined masculinity as “the absence of emotion” or perhaps the “existence of physical strength.”
More and more we’re finding out about emotional intelligence, right?
That emotions in general and our ability to share them to be vulnerable is powerful and can only enhance the people that we are.
I would say be open minded. The issues are truly for everybody. You can learn a thing or two, not just about yourself, but about the women in your life.
It’s and it could be really powerful. Plus let’s face it, the better we communicate with one another, the better we relate to one another across genders the better our community is going to be, and we need more community in the world.
I think if anything has shown us, and this is true at any time, right?
Every person you speak to, we’re all longing for community. We need connection. We need to connect more with each other.
Rocio Acquino:
Deep connection, not superficial.
Joe Winger:
The book is called The Orchid, The Secret Code of Modern Goddesses.
Wrapping up, for people out there who want to buy the book after hearing about it, Whether it’s websites, social media, how can we follow you? How can we buy the book?
Rocio Aquino:
There are so many ways right now. We have a website: TheOrchidBook.com
You can find the book in English and Spanish.You can buy it on Amazon, and Barnes and Noble, Apple, and we have the audiobook too.
And the exercise, if you want to do a book club with your friends, you can do some exercise that are on the website.
Instagram, Facebook YouTube, TikTok. All @TheOrchidBook_
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DC, Taste Ultra Rare Bourbon: Pappy Van Winkle, Eagle Rare featured in Fundraiser from Sazerac Company
Pappy Van Winkle, Eagle Rare featured in Ultra Rare Bourbon Tasting California Wildfire Relief Fundraiser from Sazerac Company
Sazerac Company will host a first of its kind fundraiser in support of California wildfire relief efforts, offering consumers the chance to purchase three ultra-rare prize packages featuring some of Buffalo Trace Distillery’s most sought-after bourbons.
Pappy Van Winkle Might be the Holy Grail of Whiskey
Pappy Van Winkle is the crown jewel of the bourbon world, celebrated for its unparalleled smoothness, depth of flavor, and rarity. Produced by the Old Rip Van Winkle Distillery, this small-batch bourbon is aged for 15 to 23 years, resulting in a rich, complex profile with notes of caramel, oak, and spice. Its popularity skyrocketed due to limited availability, with demand far outstripping supply, creating a cult following among collectors and connoisseurs. The combination of craftsmanship, rarity, and the mystique surrounding its release makes Pappy Van Winkle a true symbol of whiskey excellence.
Eagle Rare 25: The Pinnacle of Rare Bourbon
Eagle Rare 25, a highly sought-after release from Buffalo Trace Distillery, is one of the most revered bourbons in the world. Aged for a remarkable 25 years, this bourbon is celebrated for its exceptional depth, complexity, and rich flavor profile, featuring notes of dark fruit, toffee, leather, and oak. Its rarity—released in extremely limited quantities—has helped fuel its cult status among whiskey collectors. The longer maturation process adds unparalleled smoothness, with each bottle being an extraordinary expression of craftsmanship. As one of the finest offerings from Buffalo Trace, Eagle Rare 25 represents the ultimate pursuit of bourbon excellence.
Offerings include the first-ever single barrel of Pappy Van Winkle 15 Year Old, a complete set of the Pappy Van Winkle Bourbon Collection and a bottle of Eagle Rare 25 with 100% of proceeds benefitting World Central Kitchen and Another Round Another Rally charities
Eagle Rare 25
One hundred percent of funds raised through Sazerac’s California Wildfire Relief Fundraiser will go toward two non-profit organizations committed to ongoing relief efforts in the state: World Central Kitchen (WCK), which is working with restaurant and food truck partners in Southern California to provide meals to those in need; and Another Round Another Rally, which is collecting funds for real-time financial support for hospitality workers impacted by the wildfires.
“Our hearts break for those who have been impacted by the devastating wildfires that have swept across California this year,”
Jake Wenz
President and CEO of Sazerac
“The fires have caused immense destruction, and the toll on the Los Angeles community is profound. Through this program we hope, humbly, to offer a small bit of aid to World Central Kitchen and Another Round Another Rally as they continue their much-needed support of the California community during this difficult time.”
Offerings available through the Sazerac California Wildfire Relief Fundraiser include:
1. Auction*: the first-ever single barrel of Pappy Van Winkle 15 Year Old will be available for auction as part of the initiative
- This is the first single barrel of Pappy Van Winkle to ever be made available for purchase. The barrel was specially selected from the heart of the aging warehouses at Buffalo Trace Distillery for this auction. On average, a single barrel yields approximately 125 bottles of bourbon.
- Funds raised via auction will be evenly split between WCK and Another Round Another Rally
2. Sweepstakes 1**: a complete bottle set of the Pappy Van Winkle Bourbon Collection
- The very rare, limited-edition Pappy Van Winkle Bourbon Collection features six unique bourbons, each reflective of a craft that blends generational knowledge dating back to the late 1800s. This highly coveted collection features Old Rip Van Winkle 10 Year, Pappy Van Winkle 12 Year, Pappy Van Winkle Family Reserve Rye 13 Year, Pappy Van Winkle 15 Year, Pappy Van Winkle 20 Year, and Pappy Van Winkle 23 Year.
- Funds raised by the Pappy Van Winkle Bourbon Collection sweepstakes will benefit WCK
3. Sweepstakes 2**: one bottle of Buffalo Trace Distillery’s ultra-rare Eagle Rare 25
- At 25 years old, Eagle Rare 25 marks the oldest expression ever released from the Eagle Rare portfolio and defies existing perception of ultra-aged bourbon with its smooth, complex flavor profile. Eagle Rare 25 is the first bourbon aged in Warehouse P, a purpose-built, state-of-the-art warehouse, constructed to test if it was possible to extend favorably both the aging and maturation processes typical for American whiskey and bourbon.
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- Link to bid: www.sazeracgivesback.com
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- Link to donate and enter: www.sazeracgivesback.com
The Sazerac California Wildfire Relief Fundraiser begins on Tuesday, February 11 at 12pm noon EST. To enter and make a donation, and to view the full official rules, visit www.sazeracgivesback.com. All entries must be received by 11:59PM EST on Sunday, February 23. One winner for each prize package will be randomly drawn and notified via phone and email the week of March 3.
About Sazerac Company
With over 400 years of history, Sazerac is one of the world’s largest distilled spirits companies. Now in the fourth generation of the current family ownership, Sazerac strives each day to bring the finest spirits to consumers around the world.
Over 500 of the world’s most extraordinary brands are part of the Sazerac portfolio, including Buffalo Trace Bourbon, Eagle Rare, Weller, The Last Drop Distillers, Fireball Cinnamon Whisky, Southern Comfort, Wheatley Vodka, Meyers’s Rum, White X Cognac, Sazerac de Forge Cognac, Paddy’s Irish Whiskey, and many more.
Sazerac is also the steward of many fine distilleries internationally, including Buffalo Trace Distillery in Kentucky, United States; Domaine Sazerac de Segonzac in Cognac, France; Paul John Distillery in Goa, India; and Lough Gill Distillery in County Sligo, Ireland. Additional impressive locations can be found in New Orleans, Montréal, London, Cork and Sydney, to name a few.
To learn more visit www.sazerac.com.
DC, Who does wine better: Politics or Hollywood? Clarendelle , Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars
DC, Who does wine better: Politics or Hollywood? Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of 97th Oscars
Clarendelle & Domaine Clarence Dillon Return as Official Wine Partner of the Academy of Motion Picture Arts and Sciences, Academy Museum of Motion Pictures and Exclusive Wines Poured at the 97th Oscars Ceremony
Clarendelle and the family company Domaine Clarence Dillon announce the brand’s return as the official wine partner of the Academy of Motion Picture Arts and Sciences and the Academy Museum of Motion Pictures.
Wine for the Academy
The Academy Awards, renowned for their glamour and celebration of cinematic excellence, also feature a notable emphasis on fine wines during their events. A substantial amount of wine is served to accommodate the numerous attendees. For instance, during the 90th Academy Awards, over 2,400 bottles of wine were provided, equating to approximately 14,000 glasses.
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For the third consecutive year, the prestigious family-owned wine company will exclusively pour exceptional red and white wines at the 97th Oscars® ceremony.
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For more information, follow on Instagram @clarendelle @chateauhautbrion_ @chateaulamissionhautbrion @chateauquintus @leclarenceparis.
DC’s Apéro, Napa’s Be Bubbly, NYC’s Coqodaq: Top 10 Bars and Restaurants for Champagne from Bureau du Champagne
Napa’s Be Bubbly, NYC’s Coqodaq, DC’s Apéro: Top 10 Bars and Restaurants for Champagne from Bureau du Champagne
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Bureau du Champagne, USA today announced its annual list of the Top 10 Bars and Restaurants where Champagne plays a starring role. The list, now in its third year, recognizes establishments that elevate and celebrate the uniqueness of the sparkling wine that comes only from Champagne, France.
Released in advance of Champagne Day 2024, the list showcases Champagne standouts in every U.S. region. It recognizes restaurants and bars that take special care to offer Champagnes from a wide variety of producers, list them properly on their menus, and serve them with élan.
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Lori Russo
Director,
the Bureau du Champagne, USA.
“While these restaurants and bars differ in style, spanning the spectrum from fine dining to fried chicken, they all have one thing in common: they understand what makes Champagne special. For that, we couldn’t be prouder to raise a glass to them on Champagne Day and the rest of the year.”
The full list of this year’s featured bars and restaurants can be found below in alphabetical order:
- Apéro, Washington, DC: Apéro’s list of more than 700 wines places special emphasis on Champagne. The intimate setting in DC’s popular Georgetown neighborhood is an ideal spot to explore an extensive list of Champagnes smartly organized by style.
- Be Bubbly, Napa, Calif.: In the heart of California wine country, Be Bubbly takes care to showcase Champagne with a menu that includes a map of the region’s five wine-producing districts and a philosophy of Champagne as a celebration of life.
- Boiler Room, Omaha: The wine list at this terroir-focused restaurant, originally conceived by a Master Sommelier, offers a broad range of Champagnes at varying price points so everyone can join in the celebration.
- Charleston, Baltimore: The wine program at Charleston emphasizes the special relationship between wine and food. The Champagne list, which spans three pages of its menu, explains the magic of Champagne along with a diversity of tasting profiles.
- Coqodaq, New York: Proving the versatility of Champagne, Coqodaq pairs the sparkling wine with both caviar and its signature bucket of Korean fried chicken.
- Coupes, Dallas: Coupes bills itself as a bar for Champagne. True to its name, its vast menu of Champagnes explains that “Champagne is a sparkling wine, but not all sparkling wines are Champagne.”
- Fizz Champagne & Bubbles Bar, Sacramento, Calif.: Fizz believes in celebrating everyday triumphs with Champagne. Its menus and events elevate Champagne from France and distinguish it from other sparkling wines.
- La Vie, Waikiki, Hawaii: La Vie’s emphasizes farm-to-table dining with French flair, so its large selection of vintage and non-vintage Champagnes creates the perfect complement, and the view is special, too.
- Pops for Champagne, Chicago: Known for its special events, tastings, Champagne education and a vast list of Champagnes of every style, Pops has been dazzling Chicago with Champagne since 1982.
- Sexy Fish, Miami: The extraordinary interior of this Brickell restaurant is matched only by its extensive list of Champagnes both accessible and rare.
For more information on Champagne Day or to find an event near you, visit champagneday.champagne.fr. More events will be added in the near future, so check back often.
Bureau du Champagne, USA, is the official U.S. representative of the Comité Interprofessionnel du Vin de Champagne (CIVC), a trade association representing the houses and winegrowers of Champagne, France. The Bureau works to advance the CIVC’s mission of defending the interests of the Champagne appellation worldwide through education and advocacy. For more information, visit us online at www.champagne.us.
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East Coast Wine: Wine Pro Alan Tardi Returns to NYC for Beyond Bubbles Class December 13
Wine Pro Alan Tardi Returns to NYC for Beyond Bubbles Class December 13
Alan Tardi has worked as a chef, a restaurateur, a sommelier, a consultant to some of New York City’s biggest and best fine dining restaurants. He’s also written for magazines and publications, such as Wine Spectator, Wine and Spirits, Decanter, of course, the New York Times.
This past fall, Alan Tardi taught his very popular Italian Wine class, The Many Faces of Sangiovese.
Today Wine Expert Alan Tardi returns for a conversation about his new Champagne, Prosecco and Lambrusco sparkling wine class Beyond Bubbles on December 13 at New York Wine Studio.
NYC Wine: Wine Pro Alan Tardi Hosts Popular NYC Wine Classes: Beyond Bubbles on December 13
Alan, thank you so much for coming back. You have a new class called Beyond Bubbles.
Can you just give us an idea of Beyond Bubbles about the class itself?
Alan Tardi: The class is going to take place on December 13th. That’s a Wednesday from 6 – 7:30pm. And the venue is the New York Wine Studio located at 126 East 38th Street between Park and Lexington, so a couple blocks away from Grand Central Station in New York City.
It’s going to be called Beyond Bubbles. I’m really focusing on three archetypal sparkling wines. Champagne, Lambrusco, Prosecco.
And I have to say Prosecco from the original growing area, Cornigliano Valdiviadene, not the extended one right now.
These are the sparkling wines that, to me, took their own path and they can, in the case of Lambrusco and Prosecco they’re really ancient grape varieties that have been going on for a very long time.
Champagne, they’ve been making wine for a very long time. But as we’ll talk about, which is really fascinating, they’re adjacent to Burgundy and they’re both in close proximity to Paris where the King and the royal kingdom was. They were very competitive with their wine.
The counts in Champagne and the Dukes in Burgundy. They were really vying for their wine for the favor of the King. But Champagne, like Burgundy, began making it for a long time, hundreds of years, still wines. And when, and that was what they made for a long time.
In your class Beyond bubbles, can you give us an idea of how many bottles are going to be tasting from and learning about, and maybe one or two that are extra special to you?
Alan Tardi: We’re going to be tasting 10 wines. Three from Lambrusco, a very misunderstood wine. The grapes for Lambrusco are wild. Prosecco and Champagne.
The class is Beyond Bubbles. Wednesday, December 13th, tickets are on sale. Now it’s coming up very quickly.
Let’s really dive deep for a second and just get to know champagne’s history. The whole idea of sparkling wine was an accident.
Alan Tardi: Yes. It was originally considered a flub because they were trying to make still wines to be in competition with Burgundy and they were very good at it. The still wines of Champagne were highly regarded.
So it did happen by accident. What happened is that Champagne is much further North than Burgundy. It’s at the breaking point beyond 45 degrees North where grapes can’t grow anymore. So they had a hard time making wine. it got very cold after harvest. One of the big customers for champagne was England and they shipped a lot of wine in barrel to England.
They were put into barrels once the fermentation stopped, because it got very cold and then they would ship them to England eventually in the springtime..
Because they finished their fermentation too early because it got cold, the fermentation stopped. Once it got warm again, the ferment: the remaining sugar went to work on the remaining yeast and it created bubbles in a closed container.
So when people opened up the barrel, it was fizzy.
When that happened in France, people did not like it because it was considered a flaw. England didn’t have a problem with that.
Eventually the producers said, wow, these people really want to have the bubbly wine. The King of France became very fond of this wine. So it really took off from there, but it happened in England first.
Talk a little bit about who “The Father of Champagne” was and how he tried to prevent this from happening.
Alan Tardi: It’s a really great story. Dom Perignon is considered to be the father of champagne. He was a chef and while he was a monk, he took over as the steward.
The convent had a lot of land given to them as dues to the church. He was managing the winery there in order to sell wine to support the monastery.
He would select different grapes from different places. He created fractional blending and fractional pressing of the grape so it’s very gentle and soft, which is very important for the development of champagne. But this was a still wine.
He was trying to make a still wine. When it spontaneously started sparkling, he considered it a flaw. He tried to avoid it with everything that he could possibly do.
It became extremely popular.
He said, “Brothers, I see stars in my glass.” And he was supposed to be blind by that point.
This whole thing of Don Perignon being the the father of champagne and seeing stars was made up as a marketing ploy by Robert de la Vogue, who was the head of a major champagne house. So they created this story around it. It’s a great story. I love it.
I wonder if that’s one of the reasons why champagne does swell during the holidays. When there’s decorations out and it really is a celebration.
Alan Tardi: I think it is. Sparkling wines bring something with them. There’s this effervescence, It’s like shooting stars. When they’re in the glass and you’re, you put them in your palate and they’re tingling and that’s all good.
Once the sparkling version was approved around 1725 by the King, it expanded throughout the world, it was a worldwide phenomenon.
You’ve mentioned the words method and process, share more about traditional champagne method?
Alan Tardi: It is a very stable process. You have to make a base wine. So you ferment grapes. They started sourcing different grape varieties from different areas throughout the extensive Champagne area. They would blend them together to make a decent wine. That’s the first fermentation.
Then they add a liqueur, called the tirage in French, it consists of primarily sugar, could be beet sugar or cane sugar; and yeast.
They’re put in individual bottles and then the bottle is sealed with a crown cap to keep the wine in the bottle. They would sit in a cellar for a period of time to create the secondary fermentation in a closed container. Like the initial fermentation process where the sugar goes to the yeast that is added to it. That creates a combination of sugar and yeast creates alcohol and carbon dioxide.
The carbon dioxide goes up, the alcohol stays in, and that’s how wine is made. But because [in still wine] it’s in an open container, the carbon dioxide goes out.
In a closed container [like in sparkling wine], in this case, a bottle, the carbon dioxide that was given off from the second fermentation was trapped inside the bottle. So once you open the bottle, the carbon dioxide would come up and out. And that’s where it comes from. That is what gives it the sparkle.
In Champagne, their method is known as the Method Champenoise.
They carry out the secondary fermentation in a closed bottle. Then, in the third part, they make the method Champenoise. It’s removing the sediment from the wine. There are many different ways to do it.
The most important common grapes for sparkling wine are Pinot Noir, Pinot Meurnier, Chardonnay. But your class reveals “lost grape varieties”. Tell me more about that.
Alan Tardi: These were grape varieties, typical of the area, that were used initially, but then people just put them by the side. The most important grape varieties were Chardonnay and Pinot Noir. Meunier was used as a workhorse, a filler, but it didn’t have the same identity that that Chardonnay and Pinot Noir had. Those are the three principal ones. Then [there was] these other varieties.
There’ve been major changes in the past 10 – 15 years in Champagne. It was driven by the Maison. Thousands of growers who supplied grapes to the Maison. Many times they would actually press the grapes, vinify the wine and then send the wine to the Maison.
They produced it for the houses. They didn’t have their own labels. That changed. A lot of the grower producers started labeling and selling their wine on their own. They got a lot of attention.
Some of these people were very loyal to the old grape varieties that were left on the side – they like Pinot Blanc, Pinot Gris – not very rare grape varieties, but people are not aware they are part of the grape varieties of Champagne.
Some people are really trying to promote those because it’s part of their culture. It’s part of their history.
There’s two others, Petit Mellier and Arban. It brings a whole new aspect to Champagne.
So we’re talking with Alan Tardi. On Wednesday, December 13th he hosts his new class Beyond Bubbles. One of those bubbles we’re going to be talking about is Prosecco. Frizzanti, Spumanti. Help us understand what these words mean, the region, how it all relates
Alan Tardi: Prosecco is one of the most misunderstood wines out there. There’s a lot more to it than most people are aware of. It’s not just a base for a Bellini or a cocktail, or just a cheap fix. There’s a lot more going on there than often meets the eye.
It’s a very old wine growing area. The original area is Conigliano Valdobbiadene. Fifiteen towns that make up the area in the hills just at the foot of the Dolomites in Veneto. They’ve been making wine there for a long time.
I have a feeling that the people who originally planted grape vines there were members of this Celtic Ligurian tribe that were up in Northern Italy, like in the Botellina and over in Liguria. They have this amazing capacity to plant vines in places where it’s very difficult.
Prosecco is very different from Champagne. I was living in Italy. I was going to Prosecco a lot because I did a story for Wine and Spirits Magazine about the Cartice area in Val di Biadena.
It blew my mind away. At the same time, I was starting to go to Champagne to research my book and I spent a lot of time there. I was finding a lot of similarities between these two very different wines.
Champagne began as a still wine called Coteaux Champenois. It had another wine in between. A sparkling wine, but a softer, lower amount of pressure called Cremant de Champagne.
In Prosecco, the traditional way of making wine was fermenting the wine. Then, they would put it in a container, either a barrel or a cement tank or in a bottle. The same thing happened. The fermentation would stop prematurely because it got too cold. Then, in the spring, when the temperature rose, the wine would wake up and the sugar would go back to work on whatever yeast was left.
Being in a closed container it would be fizzy. Now, in the bottle. The Italians had no problem with the sediment in the bottle.
I remember going there in 2013, I heard about this kind of Prosecco where the sediment was left in the bottle and people were a little bit embarrassed to show it.
This is actually called the Method Ancestral like they did in Limu.
They left the sediment in the bottle. It was just part of the wine. m In 1895, someone at Vinicultural Research Research Center in Asti named Martinotti, figured out they had a lot of sparkling wines in that area like Moscato.
Martinotti invented a system instead of having to do this process in the bottle, he created a large container with a top under pressure where the second fermentation could take place under pressure and then bottle it from there. It’s called the Martinotti Method that he created and patented in 1895.
Then 15 years later, in France he applied a sterilizing system. It’s referred to as the Sharma Method. That is the typical Way to make Prosecco not the traditional way.
Most producers in the area did not advance their methods until after World War II happened.
Mionetto, a very big Prosecco producer, only started using autoclaves in 1987.
At my tasting in New York on December 13, we’re going to taste three Prosecco’s. One is a still version from a winery called Bortolomeo, one of the most significant wineries of the area
After World War Two, he was very instrumental in creating a small group of producers and protecting their tradition of making wine in the area.
Now their daughters are running the winery. They’re still making a Prosecco. It’s part of the disciplinary of the rules for Prosecco Cornigliano Valdobbiadene.
That used to be the same with Coteau Champenois, the still wine of Champagne. You would not find those around.
While we’re talking about Prosecco, tell us about their growth — between the DOCG and the DOC?
Alan Tardi: One thing I want to say is that in the very small area of Corneliano, Corneliano about to be out in a Prosecco, DOCG. In about 2009, because of the large demand for Prosecco, and because of the fact that people were growing grapes and making wine outside
That appellation covers the entire region of Friuli and three quarters of the region of Veneto. So it’s a huge area, mostly flat. Higher yields, most of the vineyards can be worked, can be harvested mechanically. It’s a very different wine and that accounts for the vast majority of the 500 million bottles that are being produced.
The little area up in the hills has a much more complex growing area, soil to topography.
It hasn’t really been touched since the earth rose when that, when the sea and the sea receded on the other side of Cornigliano, there was a glacier that happened up in the north and it came down and just took all the land with it.
If you look at the map, the part is very narrow and the Cornelia part spreads down and is very wide and lower altitudes. So you have two very different soil makeups and different sections within the area. So it’s much more complex.
In 2009, they created the DOC and that’s when the original area, called Prosecco, changed its name to Corneliano Valdobbiadene and they were elevated to a higher level, a DOCG category.
They created subzones within this very small area. 43 different areas within the overall territory. If grapes come from one of those areas, they can have the name of that on the label.
At Beyond Bubbles on December 13, we’re going to be tasting the Tranquilo Prosecco from Botolomeo. We’ll taste a Colfondo from a young guy who’s been carrying on his family’s winery.
He always made wine in the cofondo method, and he just also started using the method traditionnel as well.
We’re going to taste his Cofondo, and then we’re going to taste Prosecco, Brut Nature, no sugar added, from the Cornigliano side, different softer, denser soil, lower altitude.
You can taste the difference.
That sounds incredible. We’re celebrating Beyond Bubbles, Alan Tardi’s new class coming up December 13th. One of the bottles, the Lambrusco. Can you talk a little bit about its reputation?
Alan Tardi: I think we should feel very excited. In the United States people still think about Lambrusco as a sweet, red, bubbly wine.
Lambrusco has really changed and it’s very complex. Usually wines don’t do well in flat areas, but in the Po Valley, that’s where they come from, they started out as wild vines.
They were cultivated by this old ancient tribe who lived in the area from about 12 to 6 BC, and then they just disappeared There are 12 different Lambrusco grapes. Three of them are really the most important because they have their own distinct identity and growing area.
Sorbara comes from the town of Sorbara, takes its name after it, and it has its own appellation.
Grasparosa di Casavetro, down in the south, it’s flat, but it starts to go up a little bit into the hills.
And then Salomino, in the north, which is the powerhouse of the three.
It’s really fascinating. They’re considered to be the most elegant because they’re all red grapes. In Champagne, it’s mostly white grapes. in Prosecco, the grapes are also predominantly white. There’s Pinot Noir that was one of these international grapes. It was permitted but only as a
The Sorbara is very light, transparent, elegant. There’s a lot of finesse to it.
The Graspa Rosa is dark red, juicy, fruity, floral, intense, foamy.
The Salomino is the workhorse, Sorbata is not self pollinating. And Solomino is often the pollinator for Sorbata.
At Beyond Bubbles on December 13, we’re going to be talking about unusual bottles. Tasting a Salomino wine from a winery called Lini 910, a wine is made using the method Traditionnelle. This wine is going to be 2006 vintage, and it’s spent nearly 14 years on the lees.
At our Beyond Bubbles class, I’m going to start with the Lambrusco, the oldest of the wines. Then the Prosecco. Then the Champagne. So there’s a buildup to that.
After the champagne, there’ll be a still champagne from the Valley de la Marne from the Mounier grape, and the Philipponat Champagne vintage.
After that, I thought it would be really interesting to look at two wines from made by people who went to the champagne area in the turn of the 20th century and they fell in love with champagne and they were compelled to go back to where they came from and make a wine using the champagne style method in their own way.
A wine from Trentino, Giulio Ferrari. And the other one is RTOs in in Catalonia in Spain, compare.
Alan Tardi’s class Beyond Bubbles will take place December 13, 2023 at New York Wine Studio. 126 East 38th Street New York, NY 1001. Readily accessible between Park and Lexington Avenue, just minutes from Grand Central Station.
For tix and more information visit NewYorkWineStudio.com
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Blink-182 is Back on Tour with a visit to DC’s Capital One Arena May 23, 2023
Blink-182 is back in Washington, DC with a visit at Capital One Arena May 23, 2023
Multi-platinum, award winning group blink-182 have announced their biggest tour ever, a colossal global outing with Mark Hoppus, Tom DeLonge and Travis Barker reuniting for the first time in nearly 10 years.
Produced by Live Nation, the worldwide trek includes their first ever performances in Latin America along with stops in North America, Europe, Australia, and New Zealand starting March 2023 through February 2024.
Blink-182 is back for their biggest tour ever
The band will also drop their new single “EDGING” Friday, October 14, marking the first time in a decade that Mark, Tom and Travis have been in the studio together.
Blink-182 at Capital One Arena May 23, 2023
Blink-182 tour features multiple festival appearances
he tour announcement also features multiple festival appearances in Latin America and the US, including Lollapalooza alongside co-headliners Billie Eilish & Drake and the 2023 edition of When We Were Young with Green Day among others.
Tickets on sale now on blink182.com
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DC Geek Culture: Chris Gore’s “Attack Of the Doc!” Premieres for Your April 24
Chris Gore’s “Attack Of the Doc!” Comes To Audiences Across North America Timed to G4TV’s 21st Anniversary
Prolific author, film critic, founder of Film Threat, regular on-air personality for G4TV’s “Attack of the Show,” and beloved comic con staple, Chris Gore makes his directorial debut with “Attack of the Doc!” “Attack of the Doc!” addresses all the questions left unanswered by the cancellation of G4TV and Attack of the Show!
The show’s hosts Olivia Munn and Kevin Pereira
Host Olivia Munn
Perfectly timed to the 21st anniversary of G4TV this year. G4TV’s Attack of the Show! was a birthplace for nerd culture on broadcast TV and where audiences watched the careers of the show’s hosts Olivia Munn and Kevin Pereira begin their ascent.
Host Kevin Pereira
“Attack of the Doc!” world premières April 21st
Oscar winner and filmmaking legend James Cameron appeared on the show
“Attack of the Doc!” will world première on April 21st offering Q&A’s with Goreat the Frida Cinema in Southern California, and will be available through Indie Rights for audiences across all TVOD/Digital platforms and Video On Demand throughout North America on April 24th, 2023, which is the 21st Anniversary of the launch of G4TV.
“Attack of the Doc!” writer, director, producer, and geek culture legend Chris Gore
“Attack of the Doc!” is written, directed & produced by Chris Gore, produced & edited by Bobby Schwartz, co-produced by Walter Areas, with additional co-editing by Anthony Ray Bench and Phillip H. Eubanks, and with an original score composed by Austin Smith.
This deep dive documentary features pop icons including Wil Wheaton, John Cena, Joel McHale, Peter Jackson, Kumail Nanjiani, Whitney Cummings, Danny Pudi, Eric Andre, Jerry Stiller, Joe Rogan, Jimmy Fallen, Kel Mitchell, Anne Meara, Stan Lee, Sara Jean Underwood, Carrie Keagan, Riley Steele, Tom Green, Anthony Daniels, Michael Winslow, Joey Kern, Joan Rivers, Chris Hardwick, Robert Kirkman, Greg Nicotero, Jessica Chobot, Tony Hawk, and Alison Haislip, among others as we search for the truth.
“Attack of the Show! was unique, way ahead of its time and was a milestone that had a huge impact on geek culture. Its core audience is one of the most coveted around the globe. I think viewers of the original show will be down for learning the history of the network and the show which helped usher in the age of nerd culture. Frankly, G4TV and Attack of the Show! are responsible for making it cool to be a nerd,” states Gore. “And at the end of the day, I hope the documentary entertains fans and reminds them of a time when a TV show could be dangerous and provide some laughs without fear of being canceled. Everyone who worked on the documentary is a super fan, so this movie was made by fans for fans.”
Attack of the Doc! Synopsis
Before the rise of big tech, social media and Marvel movies, Attack of the Show! chronicled nerd culture’s unlikely acceptance as mainstream. G4TV’s flagship show launched the careers of hosts Olivia Munn and Kevin Pereira and was beloved by fans – a unique celebration of geek culture before it was cool. Diving into colossal cream pies, wearing fat suits for comedy and putting internet servers where the sun don’t shine – anything could happen on an episode of Attack of the Show! It’s been years since the show went off the air and one question has lingered: what really happened to G4TV and Attack of the Show? Enter Attack Of The Doc! — the new film written and directed by Chris Gore, promises to answer one of pop culture’s longest running mysteries.Tickets available here for the April 21st premiere, and watch the trailer here.
Follow the documentary and its journey available on Video on Demand and TVOD/Digital platforms on April 24th, 2023, which is the 21st Anniversary of the launch of G4TV.
Dear Joe,
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Thanks again Joe. Can’t wait to catch up with you again soon. Blessings.