After graduating near the top of her class from DeSoto Senior High School, she spent two years at Kansas State University in Manhattan, KS, devising a plan to move somewhere. She looked at every possibility and finally decided on Chicago, a city not too far from home but far enough for her to gain a sense of independence. At the age of 21, she was off to the big city and bigger adventures!

Taking a few years off from school and with a few years of experience in the service industry, finding a job waiting tables was simple. She worked at various restaurants in Chicago, before beginning to bartend. This came very natural to Ms. Regan, who always loved meeting new people AND learning how to mix cocktails. She took this love of both and bartended her way through college at DePaul University, earning a degree in English.

After graduating, the thought of leaving the big city for an adventure somewhere else came up. Along with her best friend, Karen, they bought a one way ticket to paradise, the US Virgin Islands.

After getting settled in on island, Jamie found a job waiting tables, which eventually led back to bartending. A move across the bay to St. John eventually introduced an opportunity to bartend at one of the world’s best beach bars, The Beach Bar St. John. After living on island for two years, Jamie decided to continue her travels, this time moving to Alaska, right outside of Denali National Park. Here she was able to strengthen her wine knowledge and continued her career as a bartender.

After a six month contract in Alaska, Jamie traveled south with friends back down to the lower 48. On the road trip that would eventually end in Chicago, Jamie was able to visit several wineries in Napa, Sonoma, and Oregon wine country. She was able to meet with winemakers and learn a bit about their trade. It only deepened her interest in the industry and once again, left a penchant for success.

Jamie was hired in 2008 as a bartender by Lindblad Expeditions to work on their small sister ships, the National Geographic Sea Lion and the National Geographic Sea Bird, traveling along the west coast of the United States and Baja California. This led to her current position as bartender on the National Geographic Explorer. This position not only allows her to continue her love of bartending, but also affords her the opportunity to travel the world, learning about wine, cocktails and trends in different areas. Hoping to receive her first level sommelier certificate in the next year and with a yearning to learn, she is excited to begin her career with Andes Wines.com as a Travel & Wine Writer.

Andes Wines
andes@andeswines.com
(56) 2-2370 2997
@andeswines

The founders of this concept, Patricio de la Cruz and Maximiliano Morales joined their strengths, sales and marketing of wines, plus an extensive network of contacts in the industry to consolidate a concept that in 2012 closed with gross sales over U$1,5 million dollars, and expect to increase in a 300% finishing year 2014.

According to what Victor Daccarett says, owner of www.franquicia.cl, company responsible of marketing the Andes Wines Store Franchise: “Andes Wines Franchising is a different concept, dynamic and extremely attractive in terms of profitability, when compared to other similar businesses and that require a reasonable investment level.

The Andes Wines Store located in San Ignacio 451, Quilicura, has established itself as the only one of its kind in Latin-America, positioning itself as a new type of retail, integrating gourmet products, wines, liquors, beers and accessories.

Our strengths, said Maximiliano Morales, is the wide variety of wines where, in which he highlights the presence of small producers such as, VIK (Millahue) Lafken (Los Morros – Maipo Alto), Villalobos (Lolol – Colchagua), Calyptra (Coya – Cachapoal) Cuveé of Maolee (Maule), adding brands like Torontella, Werken Kimche, País Mágico and Ventolera, that complement the portfolio with unique winemaking concepts.

Traditional and emerging vineyards are also part of the store such as, Bisquertt Toqui Houses, William Fevre, Portal del Alto, Morande, Encomenderos, Via Wines, Valdivieso, San Pedro, Bodega Andina and Ventisquero among others, besides a wide variety of Argentinean and French wines.

He also emphasizes a wide range of liquors such as vodka, tequila, bourbon, whiskey, absinthe and digestives, beside traditional beers such as Austral, Kunstmann, Diem, Falken, Rothhammer, Jenlain (France), Viru (Estonia), and the Scottish Special Brew Dog.

“Our mission is to look after the needs of customer’s that are in the search of food pairing, highlighting in a event or obtaining pleasure from sharing a drink”, says Patricio de la Cruz, who makes sure of transferring all of the knowledge necessary for the personnel of each franchisee to continue on the successful path that has harvested such good results in San Ignacio 451, Quilicura.

andes@andeswines.com

Andes Wines interviewed Daniella Gillmore, who participated of CAEP USA program in 1999, and Lori Holmgreen, USA coordinator specialized in enology. We wanted to know in detail about their experiences with the program and the set of tools they obtained.

It is very interesting to learn the opinion of Daniella Gillmore, since she is answering the questions having been in the two scenarios: being the intern in a foreign country and today as the head winemaker at Gillmore Wines.

Q: What where you looping forward when you decided to do your first International harvest?

I was looking forward to see different cellars, vineyards and to gain more experience.

Q: According to your experience, in what way does an international internship nurture human, technical and technological aspects?

Its very important to see how other countries work, what they are investigating, what new machineries they develop. Its vital to keep one self updated.

Q: Do you see any differences or similarities between Chilean and foreign interns?

There are more similarities than differences; at our cellar we have every year International interns. They are looking for the experience, to be exponed to different varieties and vinifications.

Q: What are the benefits for a winery to welcome international interns?

There is always a learning, a different view and you establish a great set of contacts for the future, for new projects that might be interesting.

Q: If you would give three advices to a newly graduated enologist, what would it be?

To spends as much time in the vineyard as possible, to keep him/herself constantly updated and to be passionate about what they do.

Lori, Country Enology Coordinator for USA

1. After our recent trip to Chile, what are the advantages you see from a view point of agricultur and Chilean universities?

From the students and staff that I had the chance to meet while at different Chilean universities, I am convinced that we are in the position to provide the oppurtinity to expand the educational experience beyond the standard classroom and the “typical” required internship. The universities that we visited offer degrees in similar areas that we focus on for the CAEP programs: Agriculture, Horticulture, Apriary, Equine Sciences and Enology. To me it “Just makes sense”.

2. What are the three main reasons to enroll to an International program such as CAEP?

CAEP will be able to assist participants in locating a placement that will not only offer the trianing they need to complete their university required internship, we will be able to offer them the chance to live in another country, experience a different culture, and speak another language. At the same time, they will be exchanging their knowledge, expertise and their home country experiences with their host and other CAEP participants. CAEP will help with all of the visa paperwork involved in applying for a J-1 Intern or Trainee visa while in Chile. CAEP will be there for you throughout your stay to help answer questions, to be your guide through out the entire process and to be a resource for you.

3. What are the cellars and ranchs looping for?

Our CAEP member hosts are looking for participants that are open minded and who are willing to learn new skills or develop their current skills. Our hosts are looking for people with some experience in the area that they are coming to train. They will expect that the participant will have some English skills. So practice speaking English! Above all else, they are looking for people with a GREAT attitude!

4. What are the options for vets?

The vet placements that we can offer vary from program to program. In the Equine area, we have placements working in an Equine vet clinic; where you would be able to assist with surgery, prepare a horse for surgery or work in the rehabilitation of the animal. Or we have placements that would work with artificial breeding, insemination to birthing and foaling.

On a cattle ranch, a vet technician would assist with heard health, vaccinations, herd identification, calving and record keeping. Some artificial breeding and insemination may also be possible.

A vet technician in NOT able to formally practice as a Doctor of Veterinary while on a J-1 visa.

5. What would be your advine for chilean applicants to improve their competentes when looking for a job?

Your application will be compared to your peers from all over the world who are looking for the SAME internship. Make your application stands out. Be very COMPLETE on your application. Be SPECIFIC about what you would like to learn. Be HONEST about what your goals are; Do you want this experience to better your English? Are you hoping that this experience will help to advance your career or resume? Above all Practice your English and plan to have a great time!

Interview by Pamela Villablanca

Andes Wines
andes@andeswines.com
(56) 2-23702997
@andeswines

The wine-making lands are about to move

According to scientists of the PNAS, 19 to 73% of the lands is our current wine regions will become unable to produce, depending on the location and the global warming strength. In other words, it means that we might need to move our vineyards upper north. But is that realistic?

And even if we do so, it would have another consequence: the loss of identity. By leaving soils behind, the wine culture across the world would be threatened.

Finding solutions: The great concern.

At that point, all the actors of the wine industry must look for ways to counter as much as possible the phenomenon. Here is what come to my mind:

The first thing to set up is a local changing of the methods. Wineries must change their habits to deal with temperature. I think about the orientation of vine rows, but there are also things to do about the leaf removal. Often used to expose the grapes under the sun, it is easy to understand that leaving the leafs would somehow protect from the rays. Also, one may take care of the rows density, because closer vine stocks means mutual protection.

We can also rely on science to create new vines that would match our new environment. On the other hand, one may go back in time and look for Carignan for example, not really used anymore but strong against the sun. Who knows, global warming might allow us to appreciate unexpected wines.

Finally, it seems obvious to me that we need to look carefully the vines used around the world, because one may certainly find one that would fit the new local climates. The Mourvedre for example, mainly used in Spain and Southern France, might be used in a lot of places across the world during the coming decades.

Trapped, France might lose much more than other countries.

France is built on foundations that are somehow fragile and when the changings mentioned above will become necessary, the country might lose a lot.

Indeed, modifying vines and methods would be extremely harmful in France, while doing so in other countries of the new-world for example could have a positive effect. The reason: France is one of the only wine-making areas based on tradition.

Then I see two scenarios: If France changes nothing and if the PNAS’s forecasts become reality, we will witness an unprecedented drop in French wine production. And if the country chooses to adapt itself, it will have to leave behind traditional methods and emblematic vines that are at the root of its world-renowned reputation. In both cases, it is likely that French wine as we know it is about to disappear.

Hugo Aimonetti
From France

Andes Wines
andes@andeswines.com
(56) 2-23702997
@andeswines

Exclusive Report AndesWines.com

There’s no doubt that Argentina is renowned worldwide as the New World producer of Malbec and has with formidable strength planted this grape firmly on the wine map. Its great success has made Malbec the emblematic variety of the country, creating launch pad for other grapes cultivated in Argentina.

Its runaway triumph generated a revitalization of Malbec, propelled by assorted factors like the work done in Argentina by flying winemaker Michel Rolland, who has consulted influential wineries throughout the country, along with other flying winemakers like Alberto Antonini. Thanks to Malbec, they have opened the doors for Argentine wine in diverse markets.

“Due to the boom of this signature grape from Cahors, France – and now with Argentina leading the bandwagon – Chile is timidly joining this segment of Malbec producers because of historical reasons and its hundreds of hectares planted across varied regions on the ‘other’ side of the Andes.” says AndesWines.com

There are many different versions of the story about the arrival of Malbec in Argentina. The official line given by Wines of Argentina and according to Pablo Lacoste’s research in the context of celebrating World Malbec Day points out that Malbec was introduced to Chile in 1840 – almost 30 years before than in Argentina. Many dispute that story, but there do exist concrete facts that Chile has vineyards just as old as Argentina.

“There are many important differences between Argentine and Chilean Malbec beyond just the vine and its origin, which have been a key factor in the growing impact that Malbec is having on the world. This is charted in the wealth of wines from Controlled Designations of Origin (DOCs) that Chile is presenting in the market. Vineyards range from those recently planted (5 years) to vineyards more than 100 years old that are being discovered and planted in valleys like Colchagua, Itata and Maule in the South and Centre of Chile. Many of these old vines were confused for other traditional vines of the country”, confirms Maximiliano Morales, wine marketing consultant.

According to Joaquín Almarza from the Section of Vines and Wines in the Agricultural and Forest Protection Division of SAG: “In Chile there are 1,827 hectares of Malbec planted, according to the information from the last land registry. The evolution of these vineyards in the last 10 years has been of around 10%, showing the interest that this variety has sparked in the national viticulture. The main differences with regards to old and new plantations are vineyard management systems, locations of plantation and the plants (new plantations corresponding to clones and the old vines coming from massal reproduction). The regions of Libertador O’Higgins and Maule in Chile have the most surface area of Malbec in our country (88%).”

When asked about the opportunity that Chile has to plant in extreme regions, Joaquín Almarza points out that: “In general, Chile has come to understand better the cultivation of this variety, which explains why the planted areas have increased so much over the last decade. The vineyard management system, the climate, the soil and the harvest time have been analyzed to obtain the best potential of this variety in our country. In this way, Chilean vineyards have achieved great Malbecs, that now even our neighboring countries recognize. What previously obeyed its original plantation location has now been extended just as much between regions of hot and cool climates, generating in both conditions different results for the variety and of great quality.”

Finally, Chile will never reach Argentina´s surface of Malbec and either is the focus to, but with just a few hectares and great marketing strategies, plus old vines and new extreme wine regions planted, is making a point that Argentina and France are not alone in the Malbec´s challenge.

Chilean Malbec planting itself Mendoza

As a way to get to know and analyze the Malbec produced in diverse geographical regions in Chile, Andes Wines organized a ‘Chilean Malbec Tasting’ in Mendoza city on 2 May for specialized press at Hotel Intercontinental.

The tasting was guided by Wine expert Pamela Villablanca and Founder of Enophia, who took the tasters into a journey through the different DOCs in Chile to explore the characteristics and varied expressions of this emblematic grape that originates from Cahors in France.

Soon, photos and analysis to be published!

Translated by Amanda Barnes

Andes Wines
andes@andeswines.com
(56) 2-23702997
@twitter

By Suzanne Taylor

Katherine Vallejos, the owner of Empanada Queen, has kindly agreed to allow me to come see her on a Saturday. This is typically a busy time where she’ll produce up to as many as 300 full size empanadas and 300 cocktail size empanadas just for catering orders alone, as well as her walk-in business. As soon as you come through the door, you see all the different styles of empanadas in the display case lined up like soldiers. The aroma of freshly baked bundles of pastry, meats and just the right amount of spice hits and instantly I am transported back to walking along the sidewalks of Santiago smelling the very same thing. Everything is made in-house, using just the simplest of ingredients and cooked slowly to get the fullest flavour. Her product stands out as being so unique in a city that generally over–flows with Mexican-style restaurants, that many people approach her to come to participate in many of the major festivals that go on throughout the year.

Born Canadian to Chilean parents, who moved to Canada during the 70’s, Katherine is completely bilingual with both Spanish and English languages. She did spend some time in Chile to finish school. She feels having both languages has helped with the business. Other Chilean restaurants may have opened before in Calgary, but often with older generations, they may have only appealed to a Chilean population, whereas, Katherine has opened her doors to all Calgarians. The secret to her success lies in the fact that she comes from a generation that has embraced social networks to get the word out about Empanada Queen. In business for just slightly more than three years, she caters for many different venues from businesses downtown to schools and community groups. She doesn’t have a set menu for catering but follows what the customer wants. Along with empanadas, Chori Pan, Chorillana and Italianos are popular with the weekly lunch crowds as well.

Calgary is generally a conservative town, with its culinary leanings towards meat and potatoes. We have a huge beef industry here. So when it came to ethnic foods, did she find it hard to win people over? “The biggest part was to educate first. People didn’t know what an empanada was.” She needed to be able to translate the dishes into something quite easily understood in English-style menus. Pastel de Choclo, for example, is just like Sheppard’s pie but with creamy corn instead of potatoes. In my opinion, I’ll take Pastel de Choclo over Sheppard’s pie anyday! It’s so good!

Although the pino empanada with beef, hard-boiled egg and an olive is from her mother’s traditional recipe, other empanada choices, like spinach or black bean chipotle, Katherine created to add extra variety. There is plenty to choose off the menu, if you are craving simple, honest Chilean food. Now I know exactly where I need to go in Calgary the next time I am in need of a little Chilean reminiscing and some excellent empanadas.

Empanada Queen
4-4100 Marlborough Dr. N.E.
Calgary, Alberta, Canada
403-235-0686
www.empanadaqueen.ca

Andes Wines
andes@andeswines.com
@andeswines

21 Feb 2013 by Michael Alberty

Wow. Paolo de Marchi is such an amazing mix of education, experience and passion. I learned a lot in my two visits with him here in Portland. As far as esca goes, here’s what I found out:

Paolo thinks esca has probably always been present in Chianti but it didn’t really show itself that much in healthy plants. He blames two factors for its escalation: the transition away from a sharecropper economy in Chianti and the big frost of 1985. He says that when Chianti transitioned away from the sharecropper economy they lost a lot of people that had expertise when it came to pruning the vines. He finds a lot of poor pruning techniques these days and that means lots of microcuts/injuries and the vines become susceptible to esca. The big frost also created a lot of microcut damage. This was his response when I asked him about esca seemingly having more of an impact on older vines than on younger vines.

He began experimenting with the trichoderma fungus in 2000. But he says the cultures came from New Zealand, not Israel. One year he would get good results, the next year, not so much. Given the extra work and expense of buying the cultures and drilling holes in the vines, he eventually abandoned the effort. During that time the University of Florence reviewed his data and also found the trichoderma wanting.

These days he’s excited about the work going on at the Guillaume commercial nursery in France. They are selling vines that are already inoculated with trichoderma and they seem promising. They are more expensive but Paolo has begun working with them. He claims they are also providing some protection against mildew and botrytis.

Originally published in http://www.jancisrobinson.com/articles/a201302201.html

Andes Wines
andes@andeswines.com

WineBeer Tuesdays is a new concept from the Marketing Division of Andes Wines, who also introduced ” Wine After Office” and “Circle of Wine Investors” in 2011 -2012. WineBeer Tuesdays is aimed for both Chilean and foreign professionals over 30’s. The idea is to offer quality Chilean wine and beer tasting in a relaxed social environment of likeminded professionals.

Paola Vega, Executive Producer of WineBeer Tuesdays says: “In Santiago we have 2000+ foreigners working in areas from International companies to Embassies and we have many places and social events to choose from. Our goal is to bring both foreign and Chilean professionals together to make new friends, increase both their business and social network and, of course, to taste some of Chile’s high quality wines and beers!

Wine Beer Tuesdays management team include agricultural engineer Maximiliano Morales, City Leader of First Tuesday Concepcion and General Manager of The Andes Wines Store, and Public Relations Manager Paola Vega who has had over 10 years experience organizing events for the diplomatic and foreign community here in Santiago.

The premier WineBeer Tuesdays will take place on the 26th February on the terrace at Asialima Ceviche Restaurant (General Flores 39, Providencia) from 19.30hrs. 


Prices include 2 glasses of wine or two beers and are as follows:
Presale 1 before 15th February: $10,000

Presale 2 before 25th February: $12,000
Normal price the same of the event: 
$15,000

MEDIA PARTNERS: Conespuma.com – One Way Marketing & Entretenimiento

Contact data: andes@andeswines.com or (2) 23702997

Pamela Villablanca, a chilean wine specialist will be incharge of guiding the tasting of 5 different wines from several valleys like Casa Carmenere 2011 and Canto de Apalta 2011 from Lapostolle Winery.

Date: Wednesday 6th
Time: 19.00 a 21.30
Place: Hotel NH Ciudad Santiago
Avenida Condell 40
Providencia

If you pay before February 28th: $20.000
If you pay after March 1st: $30.000

You can reserve the spot at andes@andeswines.com o call to (2)2-23702997

Andes Wines
andes@andeswines.com
(56) 2-2370 2997

Grapes are Good…Wine even Better!!