Sunday, September 8, 2013

8th Annual Wine Amplified Festival at Mandalay Bay Las Vegas

This year marked the 8th year for Rock n Roll Wines Wine Amplified Festival. 
Over  150 wines from 50+ wineries were poured at this laid back yet high energy annual festival that many call the "Best Vegas event of the year".



Rock and Roll Wine
Wine Amplified


The event started with "Bubbles and Chocolate" presented  by Moet and Chandon Champagne with 
live performance's by Triple-Platinum rock band Collective Soul, Gavin Degraw, Austin Brown 
and Vertical Horizon. 



Over  150 wines from 50+ wineries were poured at this laid back yet high energy annual festival that many call the "Best Vegas Event of the Year". The range of wines was from fun stuff such as Hello Kitty and chocolate flavored wines to the more serious wines like 94 point rated Il Marroneto from CRU Montosoli, Tuscany Italy and the wines from the Caymus Family Vineyards. Other standout were Vivera Martinella from Mt Etna Sicily. Rock and Roll Wine founders Chris Hammond and Sonny Barton are also wine producers. Their very own Grotto and Rhapsody both very fruit forward and showed very well


Las Vegas's premier wine brokers
Paul Ellis and Yukino Aoshima of M*E Fine Wines
pouring a stellar line up of wines

Roughly 3000 wine and music lovers spread out over the gorgeous 11 acre Mandalay Beach feasted on foods from Aureole, MIX, Border Grill and Strip Steak as they sipped wines and "Rock out, with their corks out" as the two huge banners on each side of the stage displayed.





Up in the exclusive Moorea Beach which was the VIP area, Top Chef  Master and much celebrated Rick Moonen served some signature dishes from his newly revamped RX Boiler Room such as Chicken Pot Pie Nuggets, Natural Jus Inside Out French Onion Soup Grilled Cheese Rx Fish Tacos in Taro Root Shell Braised Oxtail Croquettes with Truffle Mayonnaise.

It is just a matter of time before this annual event goes National. Kudos to the entire Rock and Roll Wine team!

You can check out Rick Moonen's Fish Without a Doubt: The Cook's Essential Companion







No comments: