Vintage Eve Circa 10/2016: Differentiating Prosecco from Champagne with Astoria Prosecco DOC Trevisio

October 8, 2019 by evebushman

This week I tasted a new Prosecco (at least it was new to me) and along with the bottle for review I received a little education for wine 101ers on the difference between Italy’s Prosecco and France’s Champagne.

Photo: InsideWine.it

First will be my review of the wine and second will be the information from the winery, Astoria Prosecco.

Tasting

When I opened the shipping box the first thing I noticed about the wine was the bottle: it was a in a design that mimicked a large cut crystal wine goblet topped with shiny red foil – very eye catching. Once opened I got aromas of grapefruit, freshly sliced green apple, peach and pear. The same pear and peach were easily detected in the taste, followed by lemon-lime and orange zest. After my sample I made crisp Aperol Spritzers with the remaining wine. All in all, bottle design included in my evaluation as it was so unique, I would give Astoria Prosecco 91 Eve Pts.

The winery tasting notes: Astoria Prosecco DOC Treviso ($13): a pale, straw yellow sparkling wine marked by a fruity bouquet, clean citrus flavors and fine, persistent bubbles.

From Astoria Prosecco

The wine world is full of common myths. Perhaps most common is the misconception that all sparkling wines are created equal. Take Prosecco and Champagne — two bubbly bouteilles of equal delight that are surprisingly cut from two very different cloths.

Let’s break it down:

First, let’s talk region. Prosecco is from Italy and Champagne is from France. Full stop.
Second, consider the grapes. Prosecco is made from Prosecco grapes, also known as “Glera” in Italy. Champagne, on the other hand, is made from Chardonnay, Pinot Noir, and Pinot Meunier grapes.
And third, while we know it’s taboo to talk money, you can’t help but notice a stark difference in price. That’s because Prosecco is produced using the very affordable “Tank Method” which helps drive down the average cost to just $12 a bottle. By contrast, Champagne is made using the very costly “Méthode Champenoise” or “Traditional Method.” The result? Prices average around $40 a pop.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

U.S. supermarket wines are catching up with European counterparts

September 16, 2019 by evebushman

NEW YORK /PRNewswire/ — U.S. supermarket wines, once considered to be poorly made and rarely worth drinking, scored a major success at the 2019 International Salute to Excellence awards for private label in Amsterdam, winning seven top honors in the category.

Getty images

The award-winning wines were:

From Costco: Kirkland Signature Bordeaux Supérieur 2016 (Bordeaux, $10), best quality; Kirkland Signature Asolo Prosecco NV (Italy, $10). best value.

From Trader Joe’s: Trader Joe’s organic Grower’s Reserve Merlot 2017 (California, $5), best quality; Trader Joe’s Platinum Reserve Pinot Noir 2017 (Russian River Valley, $15), best quality.

From Aldi US: Evanta Malbec 2017 (Argentina, $4), best value; Scarlet Path Zinfandel 2017 (Lodi, $8), best quality; Outlander Cabernet Sauvignon 2016 (Paso Robles, $9), best quality.

This is the best performance ever recorded for wines sold exclusively by U.S. supermarkets, more than doubling the number of 2018 winners. The showing demonstrates that U.S. private label wines continue to get closer to their European counterparts in terms of value and quality – especially among wines costing less than $15. This matters because wines that are sold exclusively by European supermarkets have long been considered among the best wine in the world at combining those two things.

“Don’t overlook private label store wines,” said Washington Post wine columnist Dave McIntrye, one of 18 international judges who participated in the 2019 wine awards program. “These were good value, high quality bottlings. Some stores are doing a great job sourcing really good juice.”

Wines were judged in 25 categories by varietal, style, and appellation, and each category was judged for best quality and best value. The 18 men and women who judged the competition came from around the world, and included Masters of Wines, sommeliers, winemakers, wine writers, wine educators, and retailers. They judged 350 wines from 40 retailers in 11 countries.

To see all results for the 2019 judging, visit www.plmasalute.com/wine-awards. The international Salute to Excellence Wine Awards are a competition sponsored by the Private Label Manufacturers Association, with offices in New York and Amsterdam. Founded in 1979, PLMA today represents 4,000 companies who are involved in the manufacture and distribution of store brand products in foods and beverages, as well as home and health products. PLMA sponsors two trade shows annually in Chicago and Amsterdam.

Conegliano and Valdobbiadene Prosecco Hills Proclaimed UNESCO World Heritage Site

September 1, 2019 by evebushman

SOLIGHETTO – The UNESCO (United Nations Educational, Scientific and Cultural Organization) Assembly has officially declared the Prosecco Hills of Conegliano and Valdobbiadene the 55th Italian “World Heritage Site”. The declaration was made at the 43^rd session of World Heritage Committee in Baku, Azerbaijan.

Innocente Nardi, President of the Consortium for the Protection of Conegliano Valdobbiadene Prosecco DOCG, expressed “our profound satisfaction and immense joy at the declaration of the Prosecco Hills of Conegliano and Valdobbiadene as a World Heritage Site. In Baku, the Unesco World Assembly bestowed upon our hills this coveted recognition, thereby making them the 55th Italian site to be protected and safeguarded due to the uniqueness of its cultural landscape. It is thanks to the work carried out by an exceptional team led by the governor of the Veneto Region Luca Zaia, with the contribution of the competent Ministries and impeccable work of the scientific committee (chaired by Mauro Agnoletti) and not least, the support of the Italian UNESCO Delegation, that we have achieved this goal. Speaking of goals, this recognition should not be seen as a destination, but merely as an important step on a journey towards enhancing the cultural, artistic, and agricultural heritage of this small area, known for its principal product, Conegliano Valdobbiadene Prosecco Superiore.”

The nomination process lasted ten years (in line with the average wait-times experienced by other registered sites). The process saw the emergence of a solid cohesion amongst the interested parties within the Prosecco Hills of Conegliano and Valdobbiadene, from the various municipal administrations and trade associations, to the local entrepreneurs, right down to the area’s residents. Nardi said, “It is this enthusiasm and dedication that has enabled us to achieve our objective.”

Nardi credited the producers that make up the Consortium of Conegliano Valdobbiadene Prosecco DOCG as the driving force and soul of the nomination every step of the way. “Right from the beginning, and throughout the entire nomination process, they never wavered in their belief in the uniqueness of our landscape, with its vineyard-embroidered hills and inaccessible slopes that require such hard and entirely manual labour. It is the commitment of generations of wine producers working in the vineyards, forging the ‘patchworks’ that we see today, as well as the characteristic ‘ciglioni’ [small plots of vines on narrow grassy terraces] which distinguish our viticulture, and therefore our territory, that has led to UNESCO recognition.”

Nardi added, “As of today, it is the responsibility of us all, but first and foremost that of the Consortium for the Protection of Conegliano Valdobbiadene Prosecco DOCG, in harmony with the newly established site management association, to focus on the conservation and maintenance of the registered landscape assets, while paying particular attention to the UNESCO guidelines for their protection and enhancement for future generations, in accordance with the objectives aimed at achieving balanced and harmonious economic and social development.”

The objective of the UNESCO honor involves the sustainable development of the registered area, which will be made possible thanks to a management plan drawn up in agreement between all relevant private and public institutions within the region. For years, the theme of sustainability has been visible in territorial government plans – thanks to the collaboration of entrepreneurs, wine producers and public administration along with the coordination of the Consortium for the Protection of Conegliano Valdobbiadene Prosecco DOCG – for the protection of the local environment and its inhabitants.

Top of the list for the Protection Consortium and the parties involved is the controlled development of tourism in the territory. In fact, particular attention will be paid to tourism because of its positive economic impact, while also focusing on how to sustainably manage the impact of increased travellers to the region.

The Hills of Conegliano and Valdobbiadene is the 10th site in the world to be registered under the category of “cultural landscape,” and is characterized by three unique attributes, based on different geomorphological and cultural characteristics, compared to the other eight territories (Alto Douro,Portugal; Tokaj,Hungary; Pico Island,Portugal; Lavaux,Switzerland; Langhe Roero and Monferrato, Italy; Champagne, France; Burgundy, France; Saint-Emilion, France; Wachau, Austria). All ten of these sites are “evolutionary cultural landscapes, visible results of the interaction – a vital, constantly evolving interaction-, between man and the environment.”

“I am extremely proud because UNESCO recognition is confirmation of the unique value of the Hills of Conegliano and Valdobbiadene landscape, fruit of man’s work in harmony with nature,” concluded Nardi.

About the Consorzio di Tutela del Conegliano Valdobbiadene Prosecco Superiore DOCG
The Consorzio di Tutela del Conegliano Valdobbiadene Prosecco Superiore DOCG is the private body, founded in 1962, that guarantees and controls adherence to the production regulations for D.O.C.G. Conegliano Valdobbiadene Prosecco Superiore. The sparkling wines produced on the hillsides between Conegliano and Valdobbiadene, in the Province of Treviso, obtained Denominazione di Origine Controllata status in 1969 and the Denominazione di Origine Controllata e Garantita in 2009. The production zone includes 15 municipal areas: Conegliano, San Vendemiano, Colle Umberto, Vittorio Veneto, Tarzo, Cison di Valmarino, San Pietro di Feletto, Refrontolo, Susegana, Pieve di Soligo, Farra di Soligo, Follina, Miane, Vidor and Valdobbiadene. The Consortium, whose current President is Innocente Nardi, has its headquarters in the village of Solighetto in Pieve di Soligo. It groups together 185 sparkling wine producers and includes all the categories in the production chain (vine-growers as well as vinifying and bottling companies). It operates principally in three areas: protection of the product, its promotion, and sustainability of production. It carries out these tasks both in Italy and abroad, promoting knowledge of the product through educational activities, the organization of events and relations with the press.

Connect with the Consorzio on Facebook, Twitter and Instagram, or visit prosecco.it to learn more about the region and its sparkling wines.

Iconic Chez Jay In Santa Monica Introduces the Backyard Where All Good Peep Meet to Eat & Drink!

August 24, 2019 by evebushman

SANTA MONICA – Santa Monica’s most iconic restaurant, Chez Jay, officially celebrated their 60th Anniversary by kicking off the festivities with the Grand Opening of The Backyard at Chez Jay, ‘where all good peep meet to eat and drink’ this past August.

Photo Credit: acuna-hansen.

Chez Jay, located in the heart of Santa Monica on Ocean Avenue, is Owned by Michael Anderson and now operated by his son General Manager Chris Anderson. Shortly after Chez Jay was named a Historical Landmark in 2012, The Backyard began as a vision that Michael Anderson had where he wanted to create a special experience for his longtime following of extremely loyal clientele so they could enjoy outdoor dining right by the Santa Monica ocean under the stars. M. Anderson set out to start this project, which he thought would be a great addition to Chez Jay and the City of Santa Monica, but the process turned out to take much longer than expected. “Everyone fought me at every turn, but I was not going down,” states M. Anderson. “I just kept thinking of Robert De Niro’s line as LaMotta in Raging Bull during one of his fights with Robinson when he says, ‘Hey, Ray, I never went down, man! You never got me down, Ray! You hear me, you never got me down,’ and he kept going.” Michael’s son Chris Anderson joined his father at Chez Jay approximately 2 years ago as the General Manager where he quickly decided he wanted to help his father finish what he had started.

“This was not my first priority when I came on board at Chez Jay, but after seeing how much this meant to my Dad and realizing that getting this done was taking such a toll his health, I jumped in and did everything I could to help him finish this project and make his vision a reality,” says C. Anderson.

The Backyard was designed by Chris Anderson and Nataly Lopez with the thoughtful mission to create a comfortable and welcoming gathering space for family, friends and longtime guests of Chez Jay. The space features picnic tables, couches, Adirondack chairs, fire pit, wine barrels, hanging vintage lanterns and string lights, large off-white canopy, and bright blue fence that backs up to Santa Monica’s Tongva Park.

Chef Guillermo De Arcos G, known as “Chef Memo,” is the special secret ingredient at The Backyard at Chez Jay. Having been in the kitchen at Chez Jay for over 27 years, he now has his son Guillermo De Arcos Jr. cooking by his side, making this a true family affair as he introduces the new Good Eats menu at The Backyard at Chez Jay. The Starters kick off the party with the Peppercorn Maple Bacon, Grilled Street Corn, Southwest Steak Nachos, Truffle Fries, Kimchi Guacamole, Rhode Island Calamari, Shrimp Ceviche Bites, and Baked Clams. There are three delicious Salads that can be shared or enjoyed on their own including the Crispy Calamari Salad, prepared with fried calamari, frisée, romaine radicchio, tomatoes, pickled red onion, and French Dijon vinaigrette; The Cobb served with grilled chicken, romaine, bacon, egg, blue cheese, tomato, avocado and lemon honey vinaigrette, or the NY Steak Salad prepared with Angus New York Strip, arugula, mixed greens, blue cheese, cranberries, walnuts, pickled onions and balsamic. The Mains start off with seafood selections such as the Mahi Mahi Sandwich served with a grilled filet of Mahi Mahi, lettuce, tomato, onion and tartar sauce on a toasted bun, or the Fish & Chips with Allagash beer battered cod and French fries. Next, step-up the savory by enjoying the Chez Burger comprised of a 1⁄2 pound Angus beef, cheddar cheese, lettuce, tomato and onion, served on a toasted bun; the Crispy Chicken Sandwich made of fried chicken, house coleslaw, apple, frisée, chipotle aioli, and pickles on a toasted bun, or the Steak Au Poivre Sandwich with a Peppered Angus NY Steak, cream of horseradish, picked cabbage, arugula on sourdough. Lastly, there is the Jay Dog prepared with a grilled 10 inch Wagyu hot dog, tomato, pickles, onions, relish, peppers and mustard on split-top brioche, or the appropriately named Mike’s Melt, in honor of Michael Anderson, prepared with a pressed 1⁄2 pound Angus beef patty, melted cheddar, and caramelized onions on rye.

For the final finish on the menu, the Sweet offering inspired by Chez Jay Chef Juan De Arcos known as “Chef Tony,” are Chef Memo’s Fried Oreos – the ultimate comfort food fried to perfection.

Of course, The Backyard at Chez Jay is all about Good Drinks and the cocktails the Chez Jay team has created are no exception. The menu offers signature drinks such as the Hotel California made of Bombay Sapphire, grapefruit, lemon and rosemary; the Chevy To The Levy comprised of mezcal, pineapple, Ramazzoti Rosato, lemon and sage, The Juan Margarita prepared with Casamigos Tequila, jalapeño, cucumber, cilantro and lime, and the Ketel Spritz made of Ketel One, St Germain, Prosecco, lemon, and thyme. For classics with a twist, guests can enjoy the Pimm’s Cup made of Pimm’s, cucumber, mint, ginger, and lemon, the Dark & Stormy prepared with Gosling’s Rum, ginger beer, and lime, the Never Old Fashioned with Slow & Low Rock and Rye Whiskey, orange peel, Luxardo Marashino Cherry and bitters, or the Tecate Michelada made with veteran Chez Jay Bartender Petter Whichman’s Wickie’s Bloody Good Mix, and lime with a Tajin rim.

For guests that prefer a glass of vino, The Backyard at Chez Jay will offer Wines by the glass including options such as the Cupcake Prosecco, Kim Crawford Sauvignon Blanc, Ferrari Chardonnay, Bev Rose, Meiomi Pinot Noir, or the Josh Cabernet.

Beer lovers can enjoy an ice-cold Draft, Can or Bottle in The Backyard at Chez Jay. Drafts feature the Allagash White, Heineken, Santa Monica 310, or Angel City IPA. The Can selections include Palmia Light, Tecate, Angel City Pilsner, or Golden Road Wolf Pup, along with Bottle offerings Corona, Bud Light and Angry Orchard.

The Backyard at Chez Jay is open every Wednesday and Thursday from 4:00 pm to 10:00 pm; every Friday from 4:00 pm to 11:00 pm; every Saturday from 12:00 noon to 11:00 pm, and every Sunday from 12:00 noon to 8:00 pm. For more information, please visit www.ChezJays.com or call Chez Jay directly at 310.395.1741.

Social Media: Please follow Chez Jay on Facebook @ChezJays and Instagram @chezjay_sm

The Backyard at Chez jay

1657 Ocean Avenue Santa Monica, CA 90401 T: 310.395.1741 www.ChezJays.com

Vintage Eve Circa 5/2016: NASA Wine Education, Champagne AOC, Part One

May 7, 2019 by evebushman

In an ongoing effort to educate myself and wine 101 readers I recently attended an “intensive seminar covering regulations, styles, crus, villages” of Champagne, France.

Diego Meraviglia, the Director of Education for the North American Sommelier Association (NASA), led the class. And this article, part one of two as there was that much to learn (and taste), includes all of my “takeaways.”

What can be called Champagne

Champagne is from a “phenomenal wine region that speaks for itself in the wine world…” Diego began. So when you have a Champagne tasting party, if you are being faithful to the term, you can’t bring Cava, Prosecco or any other version – even one made in the Champagne method. Simply put, if it’s not from Champagne, France, from an approved area for grape growing, from specific approved grapes and other laws regarding harvest weren’t followed – it can’t be called Champagne.

The name, unfortunately, is associated more with a specific wine style (bubbles) than it is the geographical denomination of AOC Champagne, France. (Note: AOC stands for Appellation d’Origine Contrôlée – the Controlled Name of Origin.)

History of Champagne

Born almost by mistake, by a group of people in a region very far north, battling cold weather – they wanted to take control of their production. Romans planted the first vineyards – everywhere they went – in the 3rd century AD. In Reims, 987 AD, the first king of France was crowned in Reims. Wines were made there, and the region became known for crowning royalty. This is one reason why Champagne wine, and the region, was associated with royalty.

Champagne, by 1500, became a favorite for its elegance due to the bubbles, and continued to be favored by royalty. And another reason for it’s maintaining noble connotation to current day.

The cold climate created a more acidic, sourer, harsh wine. By the 17th and 18th centuries all that changed with Dom Perignon, who dedicated his life to the production of Champagne. (Did you know: Wines were exploding during the second fermentation process. Exorcists were sent to the cellars to do blessings to prevent explosions.) Dom Perignon studied, and eventually “tamed”, a very purposeful method in making Champagne.

By 1887 the word Champagne was fought for as the region’s designated name, and as the controlled denomination. By 1911 the “scale of the crus”, the villages, were counted up and divided by either premier or grand cru villages. This designation system was later abolished.

In 1927 the Champagne zoning was created, and by 1936 the zone was made official. No one, including New York that was making most of the sparkling in the Finger Lakes region, could use the name Champagne on their labels. The seal was created in 1941 for growers, producers, Negotiants – all there to protect the legacy.

About the Champagne Region and the Laws

Unique to Champagne: Dual oceanic and continental climates, with cold winters and warm summers, allowing for a large temperature swing that gives high acidic levels to the wine. While the chalky limestone soil, good for drainage, gives the unique trademark minerality that is discernible on the nose. (The area used to be an ancient seabed.) The area’s vines are on both rolling hills and steep slopes. And finally, Champagne is always at risk of frost at Spring.

Geography: 90 miles from Paris, 39 villages, four main grape growing sub-zone areas. And it’s the northernmost wine grape growing area in all of France.

Varietals: A mixture is still used by some; but the majority is Pinot Noir, followed by Pinot Meunier and Chardonnay. You could grow something not designated by the AOC but it is illegal to produce something else and label it Champagne. And the parcels have to be approved to plant grapes.

Pinot Noir is 38% of the production, allowing for backbone and structure to the blend as well as cherry, strawberry, light tannin and color. Pinot Meunier makes up 32% of planting and provides roundness. It’s also frost and freeze resistant, so a necessity. (Did you know: Meunier means Miller, named so as if a Miller left a dusting of flour on the grapes as that’s how they look.) Chardonnay, giving citrus and fruit flavors, also allow for roundness and creamy qualities, accounts for the remaining 30%.

Pruning, spacing, density of the vines – all of this is regulated by the AOC as well. Manual picking, maximum yield per hector, the minimum degree of ripeness you have to achieve – this is all set by the AOC.

(Part Two will run on this website next Friday, 5/14, and will include the Échelle des Crus rating system, Details, Myths and News and tasting notes for nine Champagnes.)

Prosecco DOC Consortium announces 2nd Annual “NATIONAL PROSECCO WEEK” for June 3-9

April 27, 2019 by evebushman

NEW YORK (PRWEB) – The Prosecco DOC Consortium, the entity that oversees the production of the world’s most popular sparkling wine, is pleased to announce that ‘National Prosecco Week’ will return for its second year June 3-9, 2019. The week-long celebration of Prosecco DOC will include restaurant and retail promotions; masterclasses in New York, Miami, Nashville, Los Angeles and Seattle; ‘Pizza and Prosecco’ events; a digital media and marketing program; and influencer activations. All activities will seek to educate media and trade about Prosecco and showcase its ability to be enjoyed in a variety of occasions and with a wide range of cuisines.

“Last year was a monumental year for the Prosecco appellation, punctuated in no small part by the great work done on behalf of the Prosecco DOC Consortium for National Prosecco Week,” said Kristina Kelley, Senior Director of Public Relations, E. & J. Gallo Winery. “As a leading Prosecco in the US, La Marca is excited to once again work alongside the Prosecco DOC and other quality Prosecco producers as we elevate the appellation even further, making the second-annual National Prosecco Week a success for sparkling consumers and trade partners alike. Through meaningful and concentrated efforts around events, media engagement and influencer outreach, we couldn’t be happier to work together and make the entire Prosecco appellation ‘pop’!”

Prosecco DOC is now welcoming restaurants and retailers to participate in this nationwide celebration by hosting promotions that encourage understanding and trial of Prosecco. In order to participate, retailers must carry at least one of the participating renowned Prosecco producers, including Biancavigna, Cavit, Genagricola, La Marca, Le Contesse, Masottina, Mionetto, Piera Martellozzo, Tenuta Setten, Torresella, Valdo, Villa Degli Olmi, Villa Sandi and Zonin. Promotions can include ‘by the glass’ specials, limited-edition Prosecco and food pairings and other in-store initiatives. Participating stores and restaurants will receive attractive and educational POS materials to ignite consumer interest in the promotion. Additional benefits for restaurant and retail participants include advertising support with National Prosecco Week’s two media partners, VinePair and SevenFifty, social media marketing, press support and digital marketing. All partners will be featured on the National Prosecco Week website (http://www.casaprosecco.com).

“Taub Family Companies will be participating in National Prosecco Week this year with Palm Bay’s Cavit Prosecco and Taub Family Selection’s Valdo Prosecco. Based on last year’s successful initiative, we anticipate introducing a whole new group of consumers to the world of Prosecco,” said Marcy Whitman, Senior Vice President, Brand Development and Marketing, Taub Family Companies. “We believe the Consortium’s sound strategy to back participating accounts with PR, social media and POS support will lead to increased traffic and sales. At the same time, we are confident that this program will help build the base of Prosecco enthusiasts!”

“This collaborative initiative between the Prosecco DOC Consortium with leading importers and producers helps generate appellation trade education, consumer awareness and market momentum,” said Suzie Kukaj-Curovic, Director, Public Relations & Corporate Communications, Freixenet Mionetto USA. “Mionetto is delighted to continue this partnership and participate in the second annual National Prosecco Week showcasing our flagship Prestige Prosecco DOC Treviso Brut and Prestige Prosecco DOC Organic offerings.”

Now in its second year, National Prosecco Week aims not only to celebrate Prosecco but to serve an important educational purpose, teaching consumers, press and trade how to identify authentic Prosecco and the many different ways one can enjoy it.

“I was very happy with last year’s Prosecco Week promotion, “said Angelo Martelli, Director of Wine, Fairway Markets. “The support and follow through with POS, social media and PR gave my Prosecco sales a nice bump heading into the busy summer selling season.”

For more information on National Prosecco Week and how to participate, please contact Riccardo Frontini (rfrontini@colangelopr.com) or Alice Gayet (agayet@colangelopr.com) of Colangelo & Partners (http://www.colangelopr.com), the agency of record in the U.S. for the Prosecco Consortium. To stay updated for upcoming events and promotions, follow Prosecco DOC on Facebook (@proseccodocusa), Instagram (@proseccodoc_usa), and the Consortium’s official US website, http://www.casaprosecco.com.

About The Prosecco DOC Consortium:
Prosecco was granted the Controlled Designation of Origin status on July 17th, 2009, and the Prosecco DOC Consortium (Consorzio di Tutela della Denominazione di Origine Controllata Prosecco) was created on November 19th of the same year to coordinate and manage the Prosecco DOC. The organization unites the different groups of manufacturers—wineries, individual and associated vine-growers, still wine and sparkling wine producers—to ensure the designation continues to grow and that the production regulations are complied with.

About Prosecco DOC:
Prosecco DOC wines come in Spumante (sparkling), Frizzante (semi-sparkling) and Tranquillo (still) varieties. The wines are made from mainly the Glera grape, native to North East Italy for thousands of years, and can be combined with a maximum of 15% of the following grapes: Verdiso, Bianchetta Trevigiana, Perera, Glera lunga, Chardonnay, Pinot Bianco, Pinot Grigio and Pinot Nero. Prosecco Frizzante and Spumante varieties get their famous bubbles using the Secondary Fermentation production method, bottled under high pressure after fermentation in bulk tanks called autoclaves, as opposed to the traditional method, which bypasses the autoclaves and is used for other sparkling wine varieties. The end result is a brilliant straw yellow wine with fine, persistent perlage and aromas of white flowers, apple and pear. It is fresh and elegant on the palate with moderate alcoholic strength. For more information regarding Prosecco DOC, visit http://www.casaprosecco.com.

Vintage Eve Circa 4/2016: Tasting Carpenè Malvolti Prosecco, a One Bottle Post

April 9, 2019 by evebushman

When I review a wine the first thing I do is “observe” its appearance to note the color, clarity, and in the case of a sparkling wine, the bubbles. In this “one-bottle post” these are my thoughts after studying a non-vintage Carpenè Malvolti Prosecco:

Photo credit – Glass of Bubbly

The color was a charming pale yellow, somewhere between wheat and hay; think of it as the slightest of yellows in a box of Crayola crayons. (If you want to geek out with your next wine, check the colors here, I held up my glass to this chart and found Green-Yellow to be the best match. I wouldn’t have thought of green without the chart.)

In looking at the range for judging clarity, from clear to dull, I couldn’t decide right away as the wine frosted over my fluted glass! So I waited…and by the time I was nearly done, and my hand had removed most of the frost, the wine was perfectly clear and deemed in excellent condition. Another wine geek thing to do!

The bubbles, still racing in a swift pace from the bottom to the top while I’ve written my notes thus far, gave off their usual pleasant pops when they reached the top of my glass.

I grew expectant, as I always do at this stage. It was time to delve further.

Aromas ran the full gamut from pear, talcum powder, pineapple, yogurt, sandalwood, Mandarin orange, jasmine flowers, toasted French bread, coconut, vanilla all the way to Brie and white cheddar.

Once on my palate I searched and found bright flavors of: honeydew melon, white peach, lemon-lime, orange, Hawaiian pineapple and rainbow sherbet.

The wine also went well in a Kir Royale (a shot of Chambord raspberry liqueur) and I wondered what other fruit liqueurs, or a simple slice of fruit, would benefit in with the Carpenè Malvolti. My mind raced and I thought a slice of any of the fruits I had found in the palate would do nicely. And as far as a food pairing why not use what I found in both the aromas and flavors: Brie and cheddar on toasted French bread, vanilla yogurt topped with nuts and Mandarin oranges – either or both would make a tasty addition to a special brunch in my opinion.

100% Prosecco di Conegliano (D.O.C.G.), method charmat, 11% alcohol, 90 Eve pts.

Tech Sheet

Carpenè Malvolti is one of the most ancient and prestigious houses noted for helping to form the great Italian wine making tradition. It was founded in 1868 by Antonio Carpenè, a forerunner in the application of biology (a then newly-acquired knowledge) to the art of wine making. Antonio, in contact with the great scientists of the century, Pasteur and Koch, published practical and theoretical tracts on the subject of wine making, which for many years were considered classical texts on the subject. In 1873, at Conegliano, he established the first Oenology school in Italy dedicated to the study of grape growing and wine making. Today’s custodian of the family traditions and expertise is the great-grandson of the founder, Etile Carpenè Jr.

At the forefront of innovation, technique and style, Carpenè Malvolti Prosecco di Conegliano DOCG has been the standard bearer of the forward thinking wine approach so emblematic of Italy’s most modern wine producing region. The superior quality of the Prosecco grape, and that of Carpenè Malvolti Prosecco DOCG, comes from hillside vineyards of typical red flaky soil, limestone marl and grey-green chalk. Located about an hour’s drive from Venice, these slopes are often very steep and so the care of the entire production process of the vineyard, including harvesting, is accomplished by hand. This guarantees the utmost quality of the raw material. Thirteen decades of tradition, effort and commitment have guaranteed the highest level of quality. Carpenè Malvolti was the first, in Italy and in the world, to perfect and promote the production of “method charmat”, or sparkling wine, in large vats.

PROSECCO di CONEGLIANO DOCG

REGION: Veneto . WINEMAKER: Antonio Spinazzè.  VARIETAL: 100% Prosecco di Conegliano (D.O.C.G.). COLOR: A bright, brilliant, straw yellow.  BOUQUET: Fine, of bread crusts and delicate pear fruit. TASTE: Dry, delicate pear fruit with a full, pleasant finish.

Fresh and appealing.  FOOD PAIRING: Ideal as an aperitif and excellent with fish and throughout the meal . SERVING TEMP: Chilled: 46° F (8° C ).

Last Words

As is my policy, I read the tech sheet after the tasting. It’s always fun for me to see if any of my tasting notes match those from the winery. We hit the nail on the head with the pear and color…though I went a bit overboard on the descriptors! Of special note to me, I’ve been lucky enough to visit Venice, Italy three times so far…maybe in a fourth visit we can travel “about an hour’s drive from Venice” and visit Carpenè Malvolti for another look at those racing bubbles.

Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and recently served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com

FitVine Wine Now Available at Bed Bath & Beyond and Cost Plus World Market

February 23, 2019 by evebushman

LODI, Calif. (PRWEB) – FitVine Wine, makers of clean great-tasting wines with less sugar, fewer sulfites and no flavor additives, continues their aggressive retail expansion plan by entering Bed Bath & Beyond and Cost Plus World Market. This expansion will make FitVine wines available in 23 Bed Bath & Beyond locations in 11 states and 259 Cost Plus World Market locations in 33 states.

FitVine Wine was born when friends made a pact to craft amazing wines that would complement their active lifestyles and not compromise their health and fitness goals. They began with sourcing the cleanest ingredients and an extended proprietary fermentation process. As a result, their clean great-tasting wines have no flavor additives, less sugar and fewer sulfites compared to competitors. The unique fermentation process also allows FitVine to craft rich and flavorful wines with the mouthfeel and alcohol content (13-14%) consumers expect from high quality fine wines. FitVine wines are also gluten free and vegan friendly. FitVine varietals include: Cabernet Sauvignon, Pinot Noir, Syrah, Limited Edition Holiday Red Blend, Rosé, Chardonnay, Pinot Grigio, Sauvignon Blanc, and Prosecco.

“When we first launched, our wines were only available online,” said Mark Warren, President and Co-Founder of FitVine Wine. “While our direct-to-consumer online sales remain strong, the customer demands for increased retail availability has grown exponentially. Our new partnerships with Bed Bath & Beyond and Cost Plus World Markets are helping us respond to consumer demands by offering our loyal customer base more access to our better-for-you wines at their favorite stores.”

FitVine fan favorites including, the classic Cabernet Sauvignon, full-bodied dry Chardonnay, and light and crisp Sauvignon Blanc are now currently available at select Bed Bath & Beyond and Cost Plus World Market locations. Customers can find their local retailer by visiting FitVine Wine’s store locator.

“FitVine is an ideal fit for our stores as our customers seek quality, convenience and variety at a one-stop shop location,” said Alex Joerger, Director of Wine, Beer & Spirits for Cost Plus World Market. “Given the unique and diverse product offering in our stores, we need to be highly selective and FitVine checked all of the boxes by offering great tasting wines with lower sugar and fewer sulfites, an ideal combination for starting off the New Year.”

FitVine will host wine tastings at Bed Bath & Beyond and Cost Plus World Market stores throughout the months of February and March. For more information on a tasting near you, refer to FitVine’s calendar of events.

Want to learn more about FitVine Wines, find a retailer near you or pop open your first bottle? Visit FitVine Wine for more information.

About FitVine Wine:
FitVine was born when friends made a pact to craft amazing wines that also fit their active lifestyles. FitVine’s clean great-tasting wines have less sugar, fewer sulfites and no flavor additives. To create clean and rich tasting wines with the flavor, mouthfeel and alcohol content you expect from a fine wine, FitVine uses a proprietary malolactic fermentation process. The wine ferments to dry and lowers sugar levels. On average, all wines have 0.01-0.09 grams of sugar, 2.5-3.9 grams of carbohydrates and 92-120 calories (per 5 oz. glass). The ‘fun’ in the bottle remains intact with all wines ranging from 13.4 – 13.9% alcohol. FitVine crushes grapes, so you can crush life!

Wine Lovers: Supermarkets are making it easier to buy quality wines for less money under their own labels

December 30, 2018 by evebushman

NEW YORK,/PRNewswire/ — American shoppers, who may be enjoying more wines than ever before, need look no further than their supermarket to find quality wines that cost a-third less than similar bottles from the country’s biggest wine producers, according to the Private Label Manufacturers Association.

“Why not buy the retailer’s own brands of wine at the supermarket and save?,” says Jeff Siegel, an award-winning wine writer whose blog The Wine Curmudgeon is one of the best-read wine websites on the Internet. “That’s the way it works in Europe. So why shouldn’t it work that way in the U.S.?”

And what better time to get those savings with the holidays here?

Siegel’s point: European supermarkets have sold private label wines for years, to both critical and consumer acclaim. Tesco, one of Britain’s biggest grocery chains, won more than 140 medals for its wines at the 2018 International Wine Challenge, while labels from discounter Aldi – costing an average of just $7 each – won 43 medals at a previous wine challenge.

Even more telling perhaps was recent news that thousands of British shoppers queued up on a sultry August morning a year ago to buy Lidl’s $5 Prosecco – and were devastated when the chain sold out almost immediately. This is the opportunity U.S. supermarkets have as well, says Siegel, whose blog focuses on the wines most Americans can afford to buy – and does so in English and not winespeak. “Imagine how happy their wine drinking customers would be hearing they can buy terrific sparkling wine for $5? They’d be waiting in line for the store to open too.”

It’s more than speculation: Whole Foods Markets introduced their Sommelier Selects program last year featuring seasonal wine recommendations under its own labels along with suggested food pairings by the retailer’s Master Sommelier. And this year, Walmart launched its curated Winemakers Selection label at very popular prices, with wines that are curated from many of the best wine regions of the world.

These are all wines offered under the retailer’s name, just like their other store brand foods and household products, and many retailer wine programs here in the U.S. have had international success. Bottles from Costco, Trader Joe’s, and Aldi were honored at the Private Label Manufacturers Association’s 2018 International Salute to Excellence Awards, which reviewed more than 300 wines from 39 supermarket chains in 13 countries. The judges, who included Masters of Wine, sommeliers, wine writers, and retail industry professionals, gave awards to a $9 chardonnay from Aldi, a $10 sparkling wine from Trader Joe’s, and a $22 cabernet sauvignon from Costco.

“But that should be just the beginning,” according to Siegel. “It shouldn’t be three wines, but dozens of wines. Why not a $6 rose? Or an $8 sauvignon blanc? Or a $9 pinot noir? The idea that quality wine has to cost a certain amount is as old fashioned as a dial telephone. Otherwise, how would the Europeans be so successful?”

Think of all the holiday celebrations that would be that much more enjoyable if shoppers would worry a lot less about what to drink at a time when value is even more important, given the tangle of gift lists, party demands, and stretched-to-the-limit budgets.

Prosecco D.O.C.G. Announces Essay and Instagram Contests

August 18, 2018 by evebushman

SAN FRANCISCO – Charles Communications Associates announces on behalf of its client, The Consorzio of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G., the launch of two national contests for active U.S. sommeliers, wine buyers or beverage directors – offering winners the opportunity to win a trip to Conegliano Valdobbiadene, the historic heart and pinnacle of Italy’s Prosecco region, located 45 minutes west of Venice in the foothills of the Italian Alps. 2019 marks the 50^th anniversary of the region’s D.O.C.G. appellation designation.

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The two contests: an essay and Instagram competition, respectively, are a key part of the region’s trade-focused campaign designed to educate and inform beverage professionals about the legacy of leadership, tradition and dedication to quality of the Prosecco Superiore region.

CONTEST DETAILS:

Instagram Contest: Active sommeliers, wine buyers or directors in the U.S can enter the competition by posting a photo of Prosecco Superiore alone or with a dish including a pairing note or caption, tagging @proseccocv and including #proseccosuperiore #proseccosuperioredocg #proseccoelevated #Somminstapic and that person will be entered to win an all-expenses paid, three-day trip to Conegliano Valdobbiadene in 2019, including airfare, accommodation and producer visits as a guest of the Consorzio. Candidates need to be working actively in their place of business as an employee or consultant.

Sommelier Essay Contest:

The Consorzio is also pleased to offer an opportunity to submit an essay of 1000 words on the subject of how Conegliano Valdobbiadene Prosecco Superiore D.O.C.G. can be better integrated into beverage programs, wine lists and fine retail stores. The essay would be targeted to the buying audience, in essence, a business to business story. The winning essay writer will receive a 3-day trip to the region in 2019 including airfare, accommodation and producer visits as a guest of the Consorzio. In addition, the winning essay will be published in the February/March 2019 issue of the Sommelier Journal. As with the Instagram contest, candidates need to be working actively in their place of business as an employee or consultant.

Timing for Winner Selection: The contests will run from August 1, through November 30, 2018. The winner(s) will be selected and contacted by January 15, 2019.

Connect with the Consorzio on Facebook, Twitter and Instagram, or visit prosecco.it to learn more about the region and its sparkling wines.

About the Consorzio of Conegliano Valdobbiadene Prosecco Superiore D.O.C.G.

The Consorzio is a private body created to represent vine-growers, winemaking companies and bottlers from Conegliano Valdobbiadene and to safeguard the standards of the D.O.C.G. criteria in crafting wines of the highest quality and distinct provenance. Their work is focused on three major areas: protection, promotion and sustainability. They improve sparkling production methods, provide assistance and training and supervise all stages of winemaking to guarantee the quality of this outstanding, Italian viticultural region. Prosecco Superiore exports to over 130 countries of which the United States ranks 5th with over 2.76 million bottles (out of a total 35.8 million bottles) with a value of $17.12 million.

Created in 1969, Conegliano Valdobbiadene Prosecco Superiore was one of the first Italian appellations, obtaining the D.O.C.G. status in 2009. These sparkling wines come from the historic area of Prosecco production, a unique, hillside terroir that is now a strong candidate to be recognized as a UNESCO World Heritage Site. Conegliano Valdobbiadene is situated in the northeast of Italy, between Venice and the Dolomites (at the foothills of the Alps), offering a mild, temperate climate ideal for grape growing, producing serious food wines with pairing versatility, showcasing a range of different styles, aromas and flavor characteristics.