Tuesday, Nov. 6, 2012 | 10:37 p.m.
Chef Wolfgang Puck is launching a collection of four California wines and earmarking the proceeds to benefit Keep Memory Alive, which raises awareness and supports the downtown Cleveland Clinic Lou Ruvo Center for Brain Health.
The award-winning chef and celebrated restaurateur flew here to unveil the master sauvignon blanc, chardonnay, cabernet sauvignon and red blend wines. “Wine is an essential element to a truly great dining experience” Wolf said.
“Mother Nature, as always, ruled over the 2011 grape-growing season. Flavors developed at lower sugar levels, and the harvest began several weeks later than average when fruit quality was high. Wines of this vintage are beautifully balanced.”
The wines are sourced from premiere California vineyards ranging from the Central Coast with its marine microclimate to the warmer weather of the Sierra Nevada foothills.
You’ll find the wines in U.S. stores in time for the holiday season, and they include entertaining recipe booklets and partner coupons for Wolf’s grocery lines. You also can get them at any of his seven Las Vegas restaurants.
Wolf celebrates the 20th anniversary of his restaurant Spago in Caesars Palace on Dec. 11. It was there in 1996 that his good friend Larry Ruvo, who heads Southern Wine and Spirits here, held a small dinner in memory to his father, Lou Ruvo, who died from Alzheimer’s. Wolf’s mother Maria also died in 2004 from the brain-related disease.
Keep Memory Alive has raised more than $100 million since that first dinner, and Larry welcomed Wolf at the wine launch party at the downtown clinic’s Frank Gehry-designed social center. The next Keep Memory Alive gala is April 13 with a joint 80th birthday salute to Quincy Jones and Sir Michael Caine, with Wolf teaming with chef Gordon Ramsay to prepare the celebration dinner.
Robin Leach has been a journalist for more than 50 years and has spent the past decade giving readers the inside scoop on Las Vegas, the world’s premier platinum playground.
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