{"id":152124,"date":"2021-11-19T14:30:19","date_gmt":"2021-11-19T19:30:19","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=152124"},"modified":"2021-11-19T16:06:36","modified_gmt":"2021-11-19T21:06:36","slug":"raise-a-glass-with-four-seasons","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/best-of\/raise-a-glass-with-four-seasons\/","title":{"rendered":"Raise a Glass with Four Seasons"},"content":{"rendered":"
\n
\n

Toasts of revelry. Toasts of remembrance. Toasts to mark the closing of one year and the beginning of a new one. No matter the reason you raise your glass, the moment \u2013 and the people you\u2019re sharing it with \u2013 should be honoured by a memorable libation. At Four Seasons, both the experiences and the beverages come in equally impressive measure. So drink to cherished time with your loved ones in one of these outstanding epicurean settings, and ring in the new year sipping like a sommelier.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n \"Nvc <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

Experience the grape-to-glass process <\/h2>\n<\/header>\n
\n

Wine lovers and those still developing their palates will feel equally at home at the new Four Seasons Resort and Residences Napa Valley<\/a>. In acres of rolling hills and scenic grapevines in historic Calistoga, you\u2019ll find yourself in the very heart of a working winery for a one-of-a-kind, immersive grape-to-glass experience. From harvesting to sorting to ageing to tasting, you\u2019ll have a front-row seat for the entire winemaking process at Elusa Winery<\/a>, just steps from your guest room, suite or private villa.<\/p>\n

Winemaker Thomas Rivers Brown takes a minimalist approach to crafting Elusa\u2019s bold Cabernet Sauvignons, which allows the unique terroir of the Calistoga American Viticultural Area to shine through in every sip. The same appreciation of terroir-driven wine can be seen throughout the Resort\u2019s curated wine list, including selections of everyone\u2019s festive favourite: Champagne. Morgan Gray, CMS Advanced Sommelier at the Resort, recommends a bottle of Pierre Gimonnet & Fils for your next f\u00e9te. \u201cLocated in Cuis Premier Cru in the C\u00f4te de Blancs of the Champagne region in France, Pierre Gimonnet & Fils really focuses on the key grape of that subregion \u2013 Chardonnay. Precise, focused and incredibly expressive, it\u2019s the perfect Champagne to enjoy with a nice holiday meal or just relaxing by the fireplace,\u201d Gray says. \u201cWe also carry their 2014 Special Club, which is their top bottling from key sites only made in special vintages.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n

Explore Elusa Winery in Napa<\/h3>\n<\/p><\/div>\n
\n Discover More<\/a>\n <\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n
\n \"Mve <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

A secluded cellar in Meg\u00e8ve<\/h2>\n<\/header>\n
\n

With its gabled chalets, medieval cobblestone streets and the snow-capped Mont d\u2019Arbois front and centre, the charm factor in Meg\u00e8ve is overwhelmingly high. But the delights of this picturesque French alpine village aren\u2019t limited to the great outdoors. At Four Seasons Hotel Meg\u00e8ve<\/a>, a glass-and-metal spiral staircase leads down to one of the most impressive wine collections in the Haute-Savoie region. Housing 15,000 bottles \u2013 including all the Edmond de Rothschild Heritage vintages, such as the legendary 1869, 1898 and 1920 vintages of Ch\u00e2teau Lafite \u2013 the Wine Cellar<\/a> provides an exclusive and intimate setting for a wine tasting for you and your guests. Sample some of the finest wines from France and beyond, paired with the rich and unexpected flavours of Michelin-starred chef Annie-Sophie Pic\u2019s Savoyard menu at the Resort\u2019s newest restaurant, La Dame de Pic \u2013 Le 1920<\/a>.<\/p>\n

A seat beneath the Wine Cellar\u2019s glass chandelier can make any celebration feel extraordinary, and the perfect bottle for the occasion is likely within arm\u2019s reach. \u201cOne of my favourite party wines is a Ch\u00e2teau-Chalon with a few years in the bottle,\u201d says Paz Levinson, Head Executive Sommelier. \u201cThey are not only wines with aromas reminiscent of autumn and mushrooms, but they are also extraordinary to accompany festive dishes such as poultry, foie gras, truffles, Comt\u00e9 and Beaufort.\u201d When it comes to New Year\u2019s Eve, Levinson says you can\u2019t go wrong with a Champagne from Krug or Sal\u00f3n: \u201cThey both pair well with caviar, but also truffles, cheeses and oysters.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n

Sip in Style in Meg\u00e8ve<\/h3>\n<\/p><\/div>\n
\n Discover More<\/a>\n <\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n
\n \"Kyo <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

Taste test in Kyoto<\/h2>\n<\/header>\n
\n

Certain flavours or aromas can transport us to a specific place and time. In a city like Kyoto, where buildings and traditions seem untouched by the passing of hundreds of years, the connection feels even closer. Sipping sake \u2013 a Japanese wine made from fermented rice \u2013 while looking out onto the same 12th-century Shakusui-en pond garden<\/a> that was written about in the Japanese epic Tale of the Heiki,<\/em> is one of those transportive moments. The sleek and airy Sukiya-style tea house and lounge at Four Seasons Hotel Kyoto<\/a> sits within the Hotel\u2019s 800-year-old pond garden and serves local sweets, tea, Champagne and, of course, sake.<\/p>\n

During the Heian Period \u2013 the same period when the pond garden was created \u2013 sake was consumed during ceremonies, celebrations and drinking games. Follow the pathway through the garden and cross the glass bridge to discover a modern take on that tradition at Fuju<\/a>. Opt for the Kyoto Sake Tasting Trio to sample the smooth flavours of three local sakes selected by the Hotel\u2019s Sake Sommelier, or try a taste test to discover how the time-honoured beverage contrasts with the bubbly effervescence of Champagne, its Western counterpart.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n

Sip sake in Kyoto<\/h3>\n<\/p><\/div>\n
\n Discover more<\/a>\n <\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n
\n \"Mau <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

Unexpected experiences in Maui<\/h2>\n<\/header>\n
\n

Four Seasons Resort Maui at Wailea<\/a> boasts an incredibly robust team of next-generation sommeliers \u2013 or somms, as they are often called \u2013 with nearly 20 introductory, certified and advanced sommeliers working across the property. Led by Resort Sommelier Brendan O\u2019Leary, the team works to create emotional connections through wine experiences, providing guests with lifelong memories as they taste thoughtful and personalized selections both on-property as well as during unforgettable culinary outings \u2013 for example, the Fire & Wine<\/a> experience pairs guest with Yeshua Goodman, an advanced sommelier and owner of Kiawe Outdoor, for a next-level tour of Maui\u2019s tastes and tales that includes a helicopter tour of the island; an exclusive visit to Haiku House, a former sugar plantation; and a locally sourced dinner cooked over an open flame by Goodman and paired with wines you discover during an interactive blind tasting.<\/p>\n

The wine experiences continue for guests staying in the Resort\u2019s three Elite Suites<\/a>, offering access to some of the world\u2019s most hard-to-find bottles through an in-suite wine bar featuring an exclusive wine list curated by Christian Navarro, president and principal of Wally\u2019s Wine & Spirits. O’Leary and his Resort team can also curate becspoke Ultimate Pairing Dinners, complete with menus tailored to each guest\u2019s personal wine preferences. As for O\u2019Leary, his tastes tend to lean Italian: \u201cIf I had to pick one wine out of the hundreds that we carry, it\u2019s La Scolca Gavi dei Gavi Black Label,\u201d he says. \u201cIt\u2019s an amazing food wine with alpine acidity and minerality, but it\u2019s also a great stand-alone glass as well. The region of Piemonte, Italy, where Cortese (the grape in Gavi) is grown, produces my favourite reds as well \u2013 the Gaja Sperss Barolo is a great example.\u201d<\/p>\n

For festive season, however, his current drink of choice might be a surprise \u2013 it isn\u2019t a glass of wine.<\/p>\n

\u201cWe\u2019re rolling out a holiday cocktail called \u2018Harvest Moon.\u2019 It\u2019s a rye-based cocktail with chai tea, Cardamaro, fresh ginger, honey, lemon and fresh-pressed apple cider,\u201d he says. \u201cIt comes with an apple round garnish with star anise, making it look like a snowflake. All the flavours and aromas are holiday baking spices. The sensory experience reminds me of putting ornaments on the family tree growing up.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n

Find a new favourite in Maui<\/h3>\n<\/p><\/div>\n
\n Discover More<\/a>\n <\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n
\n \"Ghf <\/div>\n<\/p><\/div>\n<\/p><\/div>\n
\n
\n

Rare ros\u00e9 in French Riviera<\/h2>\n<\/header>\n
\n

Ros\u00e9 may have become one of the trendiest wines over the last few years, but its origins are far from new. Many of the first wines ever recorded, in fact, were ros\u00e9, which gets its rosy hue when the skin of red grapes sit in contact with the juice for only a short period of time. At Grand-H\u00f4tel du Cap-Ferrat, A Four Seasons Hotel<\/a>, you\u2019ll enjoy rare access<\/a> to one of the French Riviera\u2019s most prestigious producers, Domaines Ott. A helicopter will carry you to Ch\u00e2teau de Selle, one of the three storied estates of Domaines Ott, where you\u2019ll sip the vineyard\u2019s distinguished ros\u00e9 as you learn about its history and join the winemakers for a behind-the-scenes look at the viniculture cycle. Depending on the time of year, you might even be able to help with the harvest. Stop by the tasting room to sample vintage ros\u00e9s and red wines, then end your visit with a picnic prepared by the Hotel\u2019s Michelin-starred chef \u2013 and a limited-edition vintage from the Ch\u00e2teau de Selle to take home.<\/p>\n

Looking for a ros\u00e9 alternative? Head Sommelier Jo\u00ebl Rolland can mine the Hotel\u2019s 600-label collection for something to fit your mood and taste in a way that is decidedly French. \u201cI\u2019d say 99.9% of our wines are French,\u201d he says. \u201cCreating a local wine experience is very important for our guests. They\u2019re arriving from all over the world, and they want to drink France.\u201d Some of Rolland\u2019s personal favourite wines of the region include whites from Burgundy and the Loire Valley and reds from Burgundy and the Rh\u00f4ne.<\/p>\n<\/p><\/div>\n<\/div>\n

\n
\n
\n

Toast vintage ros\u00e9 in Cap-Ferrat<\/h3>\n<\/p><\/div>\n
\n Discover More<\/a>\n <\/div>\n<\/p><\/div>\n<\/div>\n
\n
\n
\n

YOUR JOURNEY BEGINS HERE<\/h2>\n

Where will your next sip take you?<\/p>\n<\/p><\/div>\n\"Nvc <\/picture>\n

\n
\n
\n
\n