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Friday, 7 March 2014

Oscar Parties Bubble Over


The entire Awards Season has been an almost exclusively Champagne-fueled campaign

 It's a wrap on the 2014 Awards Season now that all the stars have gone home from the Academy Awards Governors Ball, Vanity Fair Oscar party and myriad lesser-cru affairs.

As is tradition, the entire Awards Season has been an almost exclusively Champagne-fueled campaign for the Golden Globes (Moët), Critics' Choice (Nicolas Feuillatte) and Screen Actors Guild Awards (Taittinger).

And the Academy Awards Governors Ball, which followed the 86th annual awards ceremony hosted by Ellen Degeneres at the Dolby Theatre in Los Angeles, had no shortage of bubbles. Thienot Champagne was the official sparkler of the Governors Ball, with more than 1,300 bottles on hand. Wolfgang Puck created the menu with chef Matt Bencivenga, with a "transcendent wonder of nature" theme that included more than 50 dishes for the 1,500 expected guests, made from an eye-popping volume of food that included 7,500 shrimp, 1,500 Yukon potatoes, 1,400 oysters, 600 Maine lobsters, 10 pounds of black truffles and 5 kilos of caviar. (The leftovers were handed over to L.A. Specialty Chefs to End Hunger, while the flower arrangements got a second life at area homes for the aging.)


Earlier in the week, at the 2014 Oscar ShortsHD Awards at the Paley Center for Media in Beverly Hills, Ca' Momi's Reserve Cabernet Sauvignon and Reserve Chardonnay were poured. Ca' Momi owners Valentina Guolo-Migotto and Dario De Conti were in attendance. "It was exciting to be a part of the Shorts Awards reception, and to share our award-winning wines with the nominees and other guests," said Guolo-Migotto in a press release. "We were thrilled that our Reserve Cabernet Sauvignon and Reserve Chardonnay were a part of the 2014 Oscars."
Meanwhile, at the Vanity Fair Oscar party on Sunset Boulevard, the exclusive gathering of celebrity invitees were treated to nearly 600 bottles of Champagne Henriot.

Local wines were represented as well, with three Santa Barbara County labels on the menu—276 bottles of Storm Wines, 240 bottles of Happy Canyon Vineyards and 96 bottles of Richard Betts' My Essential Red. Also on the Vanity Fair bar were 200 bottles of Grey Goose vodka, 36 bottles of Casa Dragones tequila, 240 bottles of Stella Artois and more than 1,200 bottles of Voss water. French Laundry and Per Se chef Thomas Keller handled the menu, but if truffle lasagna and caviar macarons weren't enough, an In-N-Out Burger truck pulled up later, serving up more than 1,400 burgers.

Source: www.winespectator.com