Whether you’ve always wondered about it or you’ve never given it a thought, wines can be paired just as delightfully with flowers as they can with food. Spring to Loire 2019 (see our earlier review here) came to Chicago and presented an entire separate seminar on the art of matching your flowers to your wines at any special occasion. A florist/wine aficionado showed attendees how to match three different wines – a red, a white and a sparkling – with its own specific flower type. So next time you plan a brunch or dinner party with wine and flowers, consider these notes and let your imagine run wild:
Red – Sancerre rouge Joseph Mellot Le Rabault 2017 -100% Pinot Noir. Color: deep ruby. Nose: the nose starts with black cherries, elderberry and blackcurrant. A hint of toasted bread. Mouth: balanced with a beautiful volume, structure and fine and silky tannins associated with the freshness of Pinot, a gorgeous mouth-feel and silky-smooth tannins yielding lovely structure. Flower: White Hyacinth, with its slightly bold spring fragrance adding a zippy finish akin to the natural spice finish of cherry.
White – Menetou-Salon blanc Henry Pellé Les Bornes 2017 – Sauvignon Blanc. Color: clear yellow. Nose: green apples, citrus and melon. Mouth: Citrus, peach, apples and mineral all the way. Long aftertaste, full bodied. Flower: Sweet Pea, with its spicy and green elements that make it feel very balanced.
Sparkling – Crémant Domaine Xavier & Agnès Amirault Les Quarterons – Chenin Blanc. Type: small bubbles with aromas of old rose and lemon, enlivened by drops of honey. An enticing wine in which the breadth of Chenin and the confidence of Chardonnay blend to perfect effect. Flower: Honeysuckle, the main note of which is fresh apple, which makes it smell lightweight and sophisticated.
Want a wine that evokes gloriously fresh surroundings? The wines of the Loire Valley bring to mind a range of pleasant springs and mountain streams as well as gentle sun, lazy breezes and relaxed days. They come in a myriad styles – from dry to sweet and everything in between – and in all price ranges.
Recently, Jamel A. Freeman, wine director at the Bellemore Chicago, presented seminars at Spring to Loire 2019 in Chicago – facts, figures and stories about these lovely wines. He explained that Loire Valley wines are best known for crisp, dry, white wines, notably Sauvignon Blanc and aromatic Chenin Blancs. yet they also produce fruity red wines from Pinot Noir and Gamay grapes as well as earthy red wines from Cabernet Franc and Malbec. Not to mention their selection of dry and off-dry rosé, elegant sparklings and luscious sweet wines. All are known to be:
Moderate alcohol, refreshing acidity and minerality that make them ideal for pairing with foods.
Pure expressions of varietal and terroir unmasked by oak.
Jamel presented three separate seminars. One on the Diversity of LV wines. A second on the Sauvignons of LV. And a third on LV sparklings. He also shared additional interesting facts and figures about Loire Valley and about wines in general. Herewith a few tidbits:
The balance of acid and fruit is a good indicator of how well a wine will continue to develop in the bottle – like a fruit ripening, a wine may be high in acid to begin with and then become mellower and sweeter as it ages.
Is France’s #1 producer of white wines, and the #2 producer of rosés.
Is the #1 region for the number of AOC sparkling wines
Is the 3rd largest vineyard in France.
Has 51 appellations and denominations
Produces 320 million bottles per year.
Ever notice how Prosecco seems to go flat quickly? That’s because it’s produced by the bulk method. Loire Valley and other sparklings produced by methode traditionale are fermented a second time in the bottle – which results in longer-lasting bubbles.
Stress to vines develops complexity. Higher elevation means more acidity and more minerality.
Vouvray – which has become almost a generic name for sparklings from Loire Valley – is half as bubbly as champagne, but creamier than Cremant.
Chenin Blanc grapes are more aromatic than Charadonnay, but Chardonnay can be more easily manipulated because of its less powerful aromas.
Most of the wines Jamel presented are available at Binny’s. A few of the excellent wines showcased at the program are listed below. For more information about Loire Valley wines visit www.loirevalleywine.com/.
It’s always a joy to have the winemakers of France come to Chicago, and particularly delightful to taste the wines of Bordeaux in our fair city. Vins de Bordeaux held a tasting at Virtue Restaurant in Hyde Park that proved especially enlightening and enjoyable. As with many grape-growing lands that depend on rivers, two of them – River Garonne and the Dordogne – flow through Bordeaux. One way to categorize their red wines is to note that those from the Left Bank tend to blend more with Merlot, while wines from the Right Bank tend to blend more with Cabernet Sauvignon.
Bordeaux wines come from 65 different appellations, many of which you’ll recognize: Cotes de Bordeaux (“cotes” denotes hillsides that overlook the right banks of the Garonne and the Dordogne Rivers), Saint-Emilion, Pomerol & Fronsac, Medoc and Graves. The region produces dry whites (11% of their production) that are fresh and vibrant with good natural acidity. Bordeaux sweet whites are made from grapes affected by botrytis. They’re medium- to full-bodied and are produced mainly in Sauternes and Barsac in the southern part of Bordeaux.
As we continue dealing with the raging contest between spring and the dregs of winter here in Chicago, now’s a perfect time to turn your thoughts to lovey libations. Herewith we present for your consideration a few items we’ve sampled recently.
Bouchard Pere et Fils recently brought to Chicago a broad array of beautiful Pinot Noirs from Burgundy. The selection represents the efforts of the tall, slender, sophisticated Cellar Master Frédéric Weber, who spoke with quiet glowing happiness of the making of the current vintage. “2017 was a vintage with good growing conditions where our decisions in the vineyard transformed it into a compelling vintage… A truly pleasurable vintage ready to enjoy now.” He also promised that all these wines will be available in the U.S. by April. There were several Binny’s scouts in attendance so chances are good they’ll be able to get you these wines. At the same event, guests sampled another brand from among the Henriot Maisons & Domaines, a variety of William Fevre white wines grown in an area near Burgundy. Herewith, a few of the many lovely wines from these two iconic vineyards:
Among the Bouchard Pere & Fils Pinot Noirs were selections from Villages (the lowest level of the Burgundian hillside), Premier Cru (next highest area), and Grand Cru (highest elevation). Noteworthy among the Villages selections of 100% Pinot Noir grapes were:
Santenay Côte de Beaune, a worthy base-level burgundy wine.
Vosne-Romanée Côte de Nuits. Elegant, velvety, with charm and great length.
Chambolle-Musigny, 2017. Grown in soils ideally suited to produce elegant wines; aged 13 months in oak.
Gevrey-Chambertin Côte de Nuits. This area has the highest concentration of Grand Cru reds. These are aged 13 months in oak and are known for strength and velvetiness.
Among the Premier Crus:
Beaune Gréve Vigne de l’Enfant Jésus (Domaine) – an exceptionally smooth wine, one of the stars at Bouchard Pere et Fils
Volnay Les Casillerets Côte de Beaune- beautifully smooth blending with gentle tannins
Volnay Taillepieds (Domaine) Côte de Beaune – again beautifully blended with soft tannins
And among the Grand Crus our favorite was:
Echézeaux Cote de Nuits
Consult the William Fevre website for more information about the delicate yet full-tasting Chablis wines Winemaster Weber brought to the party in Chicago. Truly a luscious collection.
Lucas & Lewellen Estate Vineyards Cabernet Sauvignon Valley View 2016. Santa Ynez Valley. 75% Cabernet Sauvignon, 7.5% Petit Verdot, 7.5% Malbec. The warm days and cool nights of the Santa Ynez Valley facilitate a long, gentle growing season, and grapes grown in the Valley View vineyard there make fine wines. This wine is carefully blended to produce a distinctive, layered taste of blackberry and fig jam on the palate with silky tannins and a long finish. It’s marvelous with meat, pasta or, basically, anything your heart desires. SRP ~$25
Tre Bicchieri 2019 Gambero Rosso Tre Bicchieri USA tour‘s recent stop in Chicago brought us a broad selection of lovely special Italian wines. Many stood out this year at the show which was held again in the beautiful spaces of the Bridgeport Arts Center. The exhibition is designed to let members of trade and media in various cities across the U.S. experience the wide variety of Italian wines that have reached the highest standards.
If you’re a fan of naturally sparkling wine, consider one showcased in this show from Lusvardi, Italy. While we here in the US grew up with “spumante” as something overly sweet and extremely basic, Lusvardi now makes a line of sophisticated bubblies, several of which are made with no added sugar. We liked the Lusvardi Brut Lambrusco Dell’Emilia IGP – dry but with just a little sugar added – that we tasted at the show. Every year Tre Bicchieri celebrates Italian wines that have gained the coveted “Three Glasses” designation from a large cadre of experienced judges. Another notable bubbly, somewhat sweeter but with no added sugar, was the red Senzafondo Lambrusco Dell’Emilia IGP. These wines are made from grapes grown on a small 35-acre family farm and vinified with love.
A couple of other excellent listings from “Tre Bicchieri” (Three Glasses) participants:
San Salvatore Pian di Stio, a lovely white wine from Campania, available in the US for ~$40.
Fattori Nicolucci Romagna Sangiovese Sup Predappio di Predappio V. del Generale Ris. 2015, another beautiful white wine grown on a family farm in Emilia Romagna.
From time to time, we are privileged to review food or drink products that interest us. This week we’re happy to introduce you to a brand of all-natural nut butters, a line of slightly exotic seasonings, and a new line of drink-enhancing cordials for mock- or cocktail time. Love to hear your feedback on any of these you decide to try.
Crazy Richard’s Nut Butters are made without the usual oil, added sugar and salt. Our experience was that the peanut butter tastes more like pure nuts than others we’ve tried. The texture seemed a little drier as well. Crazy Richard’s butters come in traditional jars and in single-serve carry-along or lunchbox pouches. Try it in Extra Creamy or Crunchy Peanut Butter, Almond Butter, or Cashew Butter. The new Peanut Powder is convenient for ramping up protein in smoothies, and for baking or cooking. And they’ve just launched their new frozen snack line, Wholly Rollies – Frozen Protein Balls. But if you decide to buy online, be sure to compare prices. We found dramatically different pricing on different sites. For example, Amazon was three times more than Walmart. So do your due diligence.
Pereg Natural Foods makes a wide variety of unique food products. We recently agreed to sample a couple of their distinctively different seasoning blends that work either for sweet or savory. We found both of them complex and pleasurable in their own ways. We used the sweet blend as part of our seasoning in our favorite slow-cooker dessert/breakfast/snack recipe for no-crust pumpkin pie. It gave the dish a slightly exotic touch that went perfectly with the normal pumpkin-pie-spice-mix of cinnamon, ginger, nutmeg and cloves (or allspice). We also liked it quite a bit mixed with cottage cheese sweetened with a good sprinkling of powdered stevia. What an easy way to have an exotic but healthy dessert without cooking!
The savory mix gave a little mystery to the slow-cooker chicken we rubbed with it. We highly recommend trying these seasonings if you like to give your cooking a little pizzazz without a lot of work – and without a lot of extra sodium and sugar. Pereg hawaij retails for about $5.99. Available at kosher food stores, independents, health food and many chain stores (ACME, Albertsons). And check out some of their other healthy products like pasta made from quinoa. Love that idea!
Sōm Cordialsare hand-crafted with exotic botanicals, tropical fruits, local Oregon berries. They’re called cordials because they’re concentrated. You use them as flavorings to mix zero-proof “mocktails” or to create luxurious regular cocktails without having a closet-full of bottles for special liqueurs. Flavors include Ginger, Cranberry, Tangerine, Oregan Berry, Thai Basil and Pineapple. Conceived and perfected by a chef who loves Thai cuisine. Mix one of these with plain or even flavored sparkling water and you’ve got yourself a complex, layered treat. If you want a kick, they mix beautifully with real spirits, too. We did one with 3 parts raspberry-lime sparkling water, 1 part Tub gin (really good gin, by the way) and 1 part Cranberry. Wow. You’d have thought we had a professional mixologist hiding in the kitchen. Read more here.
Surprised and delighted to learn that River Roast, 315 N. LaSalle St., offers cooking classes. Well, more like cooking demos because you get to watch rather than participate. Besides the beautiful and eclectic decorations in the space, the great view of the river and the delicious foods you get to eat, one of the most positive things about these sessions is the fact that you get to ask River Roast Executive Chef Cedric Harden any cooking question you want (preferably related to the dish he’s preparing right in front of you – when you sit at the bar, which we highly recommend), and he gives you the straight dope from his extensive professional experience.
Attending a recent class felt like the most fun you can have in downtown Chicago on a regular Saturday afternoon. That day Chef Eric Lees, Chef de Cuisine at Spiaggia, a sister restaurant in the Levy Group of fine establishments, was on hand to assist. He and Chef Cedric put on a truly down-to-earth demonstration of what it’s like to invent and to execute an original dish.
It was pure pleasure watching the construction of the spring greens salad at this Cooking with Spring Ingredients session. Oh, and before the first course, the chef surprised us with an appetizer that wasn’t on the menu – a lovely concoction of salumi slices, wedges of fresh fig, and fresh arugula nestled atop a creamy puddle of locally made burrata. Delicious. Back to the spring salad. Have you heard of using shaved raw asparagus along with steamed asparagus tips together in a salad? It’s a cool idea that works very well, especially when dressed with a lovely handmade Green Goddess dressing. The freshness of all the flavors and the whole combination made all the students’ tongues happy. And that was just a single one of the many interesting ideas and tricks the chef gave his guests. He shared his knowledge generously, from talking about where to learn knife skills to explaining why and how to salt the water for pasta (you’ll be shocked to hear what he suggests!).
Included in the price (~$65) you’ll be served a number of small cocktails/wines throughout the class. Just enough to give a pleasant buzz on a sunny Saturday afternoon. But it’ll undoubtedly work just as well on a cloudy one.
The winter series of cooking demos is finished now, and we are eagerly awaiting word on the new series. This is one of the most delightful ways to spend a Saturday afternoon that we can imagine. A bit of spirits, a lot of delicious food, and a generous helping of professional knowledge – a win-win in anybody’s book. Have already told friends about how much fun this was, and we can’t wait to get the new schedule.
Time to think about some spirits to uplift yours! Here are some news notes from three such companies: Rush Creek Distilling is a local distiller that’s just generally lifting spirits around town and for buyers online. Maker’s Mark is uplifting the spirits of sports/Chicago/Cubs fans and bourbon lovers across the land. and Bacardi is uplifting the spirits of women – and that spreads to everyone! Consider lifting yours with a few of these.
Rush Creek Distilling makes small batch releases of really nice vodka, gin and whiskey. The company is located in Harvard, Illinois, so it’s a kissing-cousin Chicago institution. The vodka and gin are both distilled from grain, so the flavor is unique. The American Gold and the Trophy whiskies are lovingly, slowly distilled. All the Rush Creek spirits are made using pure spring water and local grains. Plus, the distillery sounds like a beautiful and unique place to visit – artisan-designed and built to exemplify the spirit of craftsmanship. Book a tour and make a little vacation of it. They love to promote a spirit of adventure – even have an Adventurous Spirits Club you can join.
Recently Chicago welcomed Rob Samuels, grandson of the founder of the iconic bourbon Maker’s Mark, as he celebrated his company’s partnership with the Cubs. He met with media, Cubs people, club owners, and others as part of inaugurating the new Maker’s Mark Barrel Room, one of the private clubs for season ticket holders that’s opening in Wrigley Field this season. He highlighted key points in the history of Maker’s Mark, including how Bill Samuels, Sr. used to bake bread – and translated some of what he knew there into the beginnings of the famous bourbon. He also invites everyone to make a reservation at Star Hill Provisions, the on-Kentucky-campus full service restaurant and bar, with Chef Newman Miller offers authentic local cuisine with locally sourced ingredients – some coming from distillery employees’ own farms. There you can learn more about the deep and proud connection between horse racing and bourbon and about out how dramatically bourbon has increased in popularity in just the past decade.
Bacardi, one of the country’s premier spirits makers, kicked off its second annual Spirit Forward Women Empowerment Series April 1st in Chicago. Now they’re on the way to LA (April 23), then New York. Experts from hospitality, fitness, finance and entertainment will celebrate female leaders and entrepreneurs, especially the hospitality industry. Attendees will learn from panels, networking opportunities, hands-on workshops and more, designed for all genders, race, cultures and geographies. The theme this year is “originality,” and high-level industry speakers will address how it informs everything from the creative process to problem-solving bigger issues in the hospitality industry.
Some Italian, South American and Spanish wine makers of old focused their attention on producing the most possible wine to sell – because the citizens of their countries loved wine and consumed it in large quantities as part of their everyday routines. These days, many of those same wineries have gone completely over to focusing on high quality fine wines. The El Vinculo estate winery in Spain is one such vineyard.
The Fernández family is passionate about creating a legacy that reclaims the quality inherent in the heritage of D.O. LaMancha, despite the years during which quantity goals overshadowed quality. They make wines that call upon your highest spirit to appreciate them in full. Founding father Alejandro makes sure all the wines he produces at El Vinculo – ever since the estate began in 1999 – are unique in quality and class. He leases from selected growers of grape varieties that are indigenous to the terroirs of La Mancha. Below are brief descriptions of a few examples of wines produced to his rigorous standards.
El Vinculo Alejairen 2015 DO La Mancha. Made with 100% Airen and the only white wine made by the Fernandez family. This golden white wine has the subtleties and layers of flavor we ususally associate with a culinary masterpiece – yes, it’s so rich and full that it tastes almost like food. Look for rich, unctuous flavors of ripe apricot, brioche honeycomb, creme brulee and soft white flower notes in both the nose and the palate.
El Vinculo 2013 Crianza D.O. LaMancha. 100% Tempranillo. This uniquely intense wine boasts savory notes of spice and smoke along with plum and violet in the nose. Be aware of rich notes of ripe plums, toasted wood, fresh tobacco, barbeque spice and vanilla liquor – earthy and complex, with well-defined tannins and a persistent finish. Potent flavors and good acidity yield to cool sensations on the tongue.
Condado de Haza 2015 Crianza, D.O. Ribera del Duero. 100% estate-owned Tempranillo. Enjoy the intense balsamic and ripe fruit aromas as they morph into undertones of sweet spice that develop from the wine’s extended aging in neutral American oak. It is fresh but also fleshy, with round tannins and beautiful balance that lead to a very long finish.The weather this vintage produced superb quality in the grapes.
Tinto Pesquera 2014 Crianza, D.O. Ribera del Duero. 100% estate-owned Tempranillo. Burgundy in color with a soft fuchsia rim, this soft, elegant wine offers aromas of red fruit, candied apples, vanilla and nutmeg. It’s silky on the mid-palate with its well-rounded tannins and satisfies the most demanding palates with its long velvety finish. Enjoy it now, or lay it down to for up to several years.
Susana Balbo turns the rich terroirs of Mendoza, Argentina, into her personal palate for creating fine wines of all varieties. From whites and rosés to reds, these wines are made with deft yet powerful touches that make them standout choices for entertaining, gifting or simply enjoying at home. Try some of these for your next party – wherever it might take place.
Susana Balbo Signature Rosé 2018. 60% Malbec and 40% Pinot Noir. Almost impossibly luscious. Hard to believe it’s a rose – but then roses have become all the rage these days. And this one is right up there with the nicest. Elegant salmon color with a delicate nose of floral with aromas of strawberry and cherry. Fresh, juicy acidity pairs with strawberry and red currant flavors.Nicely balanced and well structured. Great by itself or paired with smoked salmon, Asian food, grilled white meats and hard cheeses.
Susana Balbo Signature Brioso White Blend 2017. 45% Semillon, 30% Torrontes, 25% Sauvignon Blanc.Aged 4 months in first-use French oak barrels and 40% second-use. Floral and citrus aromas with hints of resh grass, white fruits and orange. Tastes of flowers, fresh and fruity, combine beautifully with the smooth oak ageing. Persistent finish with nice minerality. Great potential for aging. Pair with fish, rabbit, Asian food and hot sauces. Very nice.
Susana Balbo Signature Brioso 2016. 53% Cabernet Sauvignon, 24% Cabernet Franc, 16% Malbec, 7% Petit Verdot. Deep, bright ruby red in color, this wine has strong tannins with its sweet red and black fruit and subtle oak flavors. Aged 15 months in 100% new French oak barrels. The elegant florality of Cabernet gets additional flavor and complexity from the other grapes. Fine and fresh finish with excellent ageing potential. Serve with beef, pork, lamb, squab, quail and duck. Highly enjoyable.
Under Susana Balbo’s sister (brother?) label, BenMarco, come these delicious options:
BenMarco Cabernet Sauvignon 2016. 100% Cabernet Sauvignon, aged 11 months in 100% second-use French oak. Grown in the rich, alluvial soils in Los Arboles, Uco Valley. the grapes gives this wine a rich concentration along with its floral notes. On the palate, black fruits, black pepper and cassis balance with fine-grained tannins. Serve with beef, sausages, veal, rabbit, medium-strong cheeses and meat pasta sauces. Utterly delicious!
BenMarco Expresivo 2016. 75% Malbec, 25% Cabernet Franc. Aged 14 months in 100% new French oak barrels. Chalky alluvial soils in Gualtailary, Uco Valley, where BenMarco grows these grapes, yield a wine with deep, bright ruby color and notes of chalk, earth, floral, peppercorn and tree fruits. Ultrfine tannins and great ageability. Enjoy with grilled meat, veal, medium-strong cheese and spicy sauces. Wonderful wine.
BenMarco Malbec 2016. 100% Malbec. 11 months in second-use French oak. Grown in sandy loam and rocky soils, the grapes must struggle and thus assure the complexity of this wine with aromas of fresh black fruits and hints of violets. Great balance with fine tannins and just enough acidity to lift the wine and add to the length of the finish. Complements beef, sausages, spiced or grilled pork, medium-strong cheese and meat-based pasta sauces. Excellent!
Kim Crawford is renowned for Sauvignon Blanc wines that are reliably excellent – and that taste very much like each other – from vintage to vintage. That’s unusual in the wine world. Most vintages change according to the vagaries of the weather. Kim Crawford’s secret is blending – and going on blending – until each vintage tastes enough like the last one to give consumers a sense of comfort and familiarity.
Chief Winemaker Anthony Walkenhorst, a tall, handsome , slender young man with striking blue eyes, was already a seasoned winemaker when he joined the Kim Crawford team in 2005 and began working side by side with the founders to learn to capture the essence of the brand. Now, he shapes the brand’s unique style of wines while living by its unwavering philosophy about making wine. Read more about Anthony below.***
On a recent visit to Chicago, Anthony sampled the newest vintage of the classic Kim Crawford Sauvignon Blanc 2018. Rich and juicy acidity with a hint of tropical pineapple, this vintage, like all of KC’s SVs, requires lots of blending in order to reach the KC classic profile. This one retails for ~$17.99
On the same visit, Anthony introduced a new Reserve version of the brand’s top selling varietal: Kim Crawford Signature Reserve Sauvignon Blanc 2017 from the Marlborough region of New Zealand. Made with grapes grown from a certain small area in the vineyard where the market vegetables used to grow. The ground is flat and at a lower elevation and as a result, the wine has big aromatics. It’s a crisp, very minerally wine. STP ~$24.99
Another notable expression among the wines he brought to Chicago recently was the Kim Crawford Chardonnay 2017. 100% Chardonnay Alc 13.3% Consider this creamy, unoaked (although he says they’ve officially stopped using that term) wine that pairs nicely with almost anything light. Its second fermentation is what gives it the creamy mouthfeel. SRP ~$16.99.
Any of these Kim Crawford beauties would make a lovely hostess gift for your next dinner with friends!
***Anthony’s journey to becoming Kim Crawford’s chief winemaker befits the unique flavor and rebellious nature that’s ingrained in the brand’s DNA. As Anthony puts it, “Being a winemaker allows me to combine creativity and growing, which I love. I was hooked from the beginning.” An attitude that Kim Crawford couldn’t agree with more.
Anthony received his First Class Honors Bachelor of Agricultural Science Degree from the highly esteemed University of Adelaide in Southern Australia. In a quest to immerse himself in every aspect of wine after his studies, Anthony traveled the vintage trail to partake in harvests from Australia to Napa Valley.
That spring, the stars aligned and a spot at Kim Crawford Winery opened, one which Anthony jumped on. This was not only the chance to work with one of his idols, but with the famous Marlborough Sauvignon Blanc grape at the same time. After his first batch won the Sauvignon Blanc Trophy at the Year New Zealand Wine Awards, everyone agreed, it was a match made in heaven.
Like his mentor Kim Crawford before him, Anthony immerses himself in the entire winemaking process from the harvest to the blending to ensure every bottle is as good as his first batch.
Tasting through the wines with the guy who made them is always a delight. In this case, the service and food at Pacific Standard Time (here’s ChicagoMag’s lively review) were excellent, and Anthony was a warm and friendly host. Born and raised in Australia, he moved to New Zealand when he became part of the Kim Crawford team and is now the face of the company around the world.