The Mark Wine News Summer '18 Volume 8.3 - Page 3

SUMMER 2018 W ith summer comes so many promises and so many plans. A rekindling of all the summers that came before. But it’s also a time of new; new adventures, new friends and yes, the discovery of new wines that bring out new flavors in favorite foods. HOW TO REACH US The Mark Wine Group World Headquarters 12135 Fitzhugh Road, Austin, TX 78736 t: 512.829.4999 e: This summer we are enjoying a few of our new acquisitions with some new and old favorites. Champagne with barbeque, Pinot Gris with fresh roasted beets and sweet corn, and Saké with grilled swordfish. The Mark Wine Group has a new World Headquarters. Fifteen minutes closer to Downtown Austin and the Austin Airport, our new offfice is a renovated house with a large outdoor space and many other amenities. Lisa Marks Gmur is the Director of Communications & Hospitality at The Mark Wine Group. She holds an MA in Mass Communications/ Broadcast Journalism and has been working on and off as a journalist for thirty years. She began her career at the NBC affiliate in Providence, RI and then moved to Los Angeles where she worked for Group W Productions, FNN and then helped launch E! Entertainment Television as their Weekend News Producer. Lisa was a restauranteur on Barbados and then Maui before working for ten years as a fine wine sales rep in Hawaii. She earned her CSW (Certified Specialist of Wine) back in 2003. elevate . themarkwinegroup . com SUMMER 2018 Champagne Henriot and SakéOne recently joined our portfolio and both of their stories are weaved with history and sense of place. Please look for more in this issue’s Hot Off the Vine. Hotel Hopping... In this issue’s segment of Uncorked, we talk with Paul Fiala, Vice President of Four Seasons Hotels and Resorts about the respect he has for the company he joined a year and a half ago and what he has planned for their Food and Beverage program. But it isn’t all business. We talked family, kids and romance too. Raise a Glass delves into the Food & Beverage program of Omni Hotels and Resorts. We talk with Devin Burns, VP of Food & Beverage for the hotel chain about everything from how they pick their wines to what’s hot on their wine lists. In this issue’s Tank Talk, Cline Cellars is talking and we’re listening. Winemaker Charlie Tsegeletos regales stories and tales and the winery, himself and his happy place. 1