PROSECCO DOC: March Data confirms a Positive Trend in Line with the Consortium’s Forecast before the Pandemic

May 4, 2020 by evebushman

NEW YORK (PRWEB) – As of April 1, 2020, the available production of Prosecco DOC amounts to 2,217,000 hectoliters and, if necessary, an additional amount of 550,000 hl, which was stocked during the 2019 vintage as a reserve, can be added and bottled to face increased demand.

The current situation is therefore in line with the long-term estimates elaborated by the Consortium before the health emergency caused by Covid-19, and the reserve stock of Prosecco DOC will allow it to cover the demand of the market till the next harvest, should the production suffer a slowdown.

“At the moment, we are aware of the dramatic situation of some realities, particularly those producers with a short supply chain and those who do not operate with mass retailers. As a consortium, we want to express our solidarity and availability to evaluate possible solutions, but I don’t feel the need to generalize these situations to the whole denomination,” states Stefano Zanette. “I am very concerned about the rumors spread by some industry operators, who paint exaggerated scenarios for the sole purpose of ticking commercial conditions to their advantage, creating a damage to our whole system. These speculative actions are particularly deplorable, especially in the situation we are experiencing.”

Zanette states it clearly, “The situation is under control and the data confirms the expected trend; tapping into the stored reserve stock is a remote hypothesis at the moment: in a logic of long-term safeguarding of value, that wine will be made available only in the event of an actual need for the denomination and certainly not to favor the speculative actions of some operators.”

“In regards to the 2020 harvest, fertility is expected to be lower than the average of the last 10 years and many variables could still happen from now to September, such as late frosts or hailstorms.”

“It should also be considered that the main objective to aim for in a situation like this is market stability and the Consortium has all the legal tools to intervene and pursue market it.”

In other words, the Prosecco Doc Consortium, considers it to be premature to adopt restrictive measures to both the 2019 and 2020 production offers. However, if the situation does not get better in the next few months, they will intervene immediately and are ready to do so.

The Consortium Prosecco DOC appreciates the efforts made by the Mipaaf (Ministry of Agricultural, Food and Forestry Policies), regions and trade associations to handle this crisis. They are trying their best to provide market solutions and retrieve resources, considering the possible decline of the overall wine consumption in Italy due to the Coronavirus. It’s necessary to take measures to financially help those companies who were most affected by the coronavirus outbreak and, furthermore, to limit the products that are superfluous in the market. Hopefully such proaction will support valuable output and decrease less valued wine productions on a regional basis.

Finally, regarding promotion and enhancement strategies, under these circumstances, the responsible authorities should design financial tools to allow wineries and consortia to have the necessary liquidity to invest after the Covid-19 emergency is over, when those who will arrive first and will operate with greater momentum and energy will prevail among others.

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.

Discovering Mionetto Prestige Prosecco with the Wine-y Women

April 10, 2020 by evebushman

Was sent several bottles, minis and 750ml, of Mionetto Prosecco for review. As is my habit when I receive quite a few bottles at once I contact the Wine-y Women Unwind Meet-up group for sampling with me. The wines came with information on pricing and tasting notes. Will share the collective tasting notes from the group as well below.

From the Winery

Founded in 1887 by Francesco Mionetto in the small village of Valdobbiadene, Mionetto has an established reputation for quality, tradition and innovation. In the heart of the Prosecco region, Mionetto produces exceptional wines with consistent national and international acclaim.

Mionetto Extra Dry Organic

The Glera grapes for this wine are from a certified organic winery in the town of Vazzola in the hills of Treviso. The winery practices organic farming techniques and grows the grapes without synthetic chemicals and fertilizers. An explosion of green apple, pineapple and orange on the palate with a refreshing crispness from the delicate bubbles.

Group Notes: The color of pale hay. Aromas of apple, peach, toast, cheddar, mown grass and Starburst lime candy. In the mouth we got a mild acidity with lots of apple juice, peach, pear and some minerality. Most of the ladies that drink regularly chose this as their favorite.

Mionetto Prestige Brut ($14 750ml / $4 Mini 187ml)

Made from 100% Glera grapes from the province of Treviso, an area renowned for high quality Prosecco, this sparkling wine offers a luminous straw yellow hue and stylish mousse. The palate is marked by aromatic notes of honey and white peach. For the ever-lasting couple, you can’t beat this bottle of classic brut.

Group Notes: Light lemonade in color, with notes of peach syrup, pink grapefruit, bubble gum and wet stones. Flavors included lemon-lime hard candy, lemonade again and a little hint of cherry.

Mionetto Prestige Rosé Extra Dry ($14 750ml / $4 Mini 187ml)

This deeply luscious sparkling rosè is the result of soft pressing of red grapes. The wine offers a peach blossom luminosity, accompanied by a fine, lively perlage. This wine is known for its intense fragrances, like holding an edible bouquet of violets, raspberries, strawberries, and wildflowers.

Group Notes: Peachy salmon color, the group got Maraschino cherry, strawberry, Mandarin orange and lime on the nose followed by similar tastes on the mouth with the addition of dried cranberry and pomegranate. This was the crowd favorite.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa 2/2017: Gambero Rosso and the Tre Bicchieri U.S. Tour

January 14, 2020 by evebushman

Produced by my wine pal Mark Newman, CEO and Founder of Accolade Brands Inc., the Gambero Rosso Tre Bicchieri Tour stopped inside Santa Monica Airport’s Barker Hanger this past week. This is what I was able to soak up having just barely recovered from a flu bug that bit me, those in bold were standouts:

Vignalta

Colli Euganei Rosso Gemola 2004

Colli Euganei Fior d’Arancio Passito Alpianae 2012

Colli Euganei Rosso Gemola 2011

Serafini and Vidotto

Montello e Colli Asolani II Rosso dell’Abazia 2013

Montello e Colli Asolani Phigai 2013

Bollicine Rose Brut

Ferghettina

Franciacorta Pas Dose 33 Ris. 2009

Franciacorta Brut Milledi 2012

Franciacorta Rose Milledi

Viticoltori Speri

Amarone della Valpolicella Cl. Vign. Monte Sant’Urbano 2012

Monte Del Fra

Custoza Sup. Ca’del Margo 2014

Valpolicella Cl. Sup. Ripasso Lena di Mezzo 2014

Amarone della Valpolicella Cl. Lena di Mezzo 2012

Guerrieri Rizzardi

Amarone della Valpolicella Cl. Caldarote 2011

Michele Chiarlo

Barbera d’Asti Sup. Nizza La Court 2013

Masi

Amarone della Valpolicella Cl. Vaio Armaron Serego Alighieri 2011

Amarone della Valpolicella Cl. Costasera Ris. 2011

Fojaneghe Rosso 2012 – Bossi Fedrigotti

Tenuto Del Cerro

Nobile di Montepulciano Ris. 2012

Nobile di Montepulciano 2013

Nobile di Montepulciano 2015

Marotti Campi

Castelli di Jesi Verdicchio Cl. Salmariano Ris. 2013

Lacrima di Morro d’Alba Sup. Orgiolo 2014

Verdicchio dei Castelli di Jesi Cl. Sup. Luzano 2015

Ruggeri and C

Valdobbiadene Extra Dry Giustino B. 2015

Valdobbiadene Extra Dry Giall’Oro

Prosecco Brut Argeo

Assuli

Lorando 2015

Astolfo 2014

Besi 2013

A slideshow of some of my favorites can be seen here.

See the entire list of wineries here.

Excerpts From The Invitation

The Gambero Rosso Tre Bicchieri Tour is the world’s premier Italian wine showcase. Please join us for the ultimate, industry tasting of Italy’s highest-rated wines! Nearly 200 Italian wineries will pour wines awarded the coveted “Tre Bicchieri” (“three glass”) designation, exclusively for members of the wine trade; additional wines will also be shown, including some of the year’s “top value” wines from Italy.

30TH ANNIVERSARY “GUIDE TO ITALIAN WINES” CELEBRATION

Come taste Italy’s “best of the best”, meet the winery representatives, and celebrate the 30th anniversary of Gambero Rosso’s legendary wine guide, the Vini d’Italia. Featuring more than just reviews of Italy’s finest wines, Vini d’Italia covers the brilliant, passionate individuals who devote their lives to winemaking. Today, more than 70 expert tasters comprise the team that blind-tastes 45,000+ wines annually. Of these many thousands of wines, fewer than 1% achieve the Tre Bicchieri designation.

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.

Vintage Eve Circa 1/2017: Wine-ing This Week with “The White Knight”

January 7, 2020 by evebushman

The White Knight Prosecco hails from the Treviso region in Italy and is made from Glera grapes.

White Knight Prosecco

EVE’S TASTING NOTES

From my library of photos, a white wine class, there is at least one sparkling there…

Tiny bubbles raced to a frothy top, adding in the color of pale gold, the appearance of this Prosecco is starting off pretty good. On the nose I got whiffs of bruised Golden Delicious apple, lemon bar, sweet cream and white flowers. On the mouth I tasted mature, aged flavors of a vintage sparkling wine that included pears in light syrup, cling peaches, lemon zest and wet pebbles. Would be lovely with anything from hard and soft cheese appetizers to a dessert of fresh strawberries. 91 Eve pts.

From www.3Badge.Com

TASTING NOTES
This striking, bubbly wine is irresistible with its fresh yellow hue and pleasing, lasting effervescence. Crisp aromas of acacia flower, apple, white peach and citrus fruit captivate the nose before the palate is satisfied with an avalanche of fresh and delicate flavors that culminate in a tantalizing and memorable ending.

WINEMAKER NOTES
The White Knight Prosecco is crafted from Glera grapes that were hand picked in September in small vineyards throughout the Treviso winegrowing region. The grapes were pressed shortly after harvest, where the must was separated from the skins. The juice was then put into special steel containers, where it was fermented with the addition of selected yeasts. The second fermentation then started according to the Charmat method, at a controlled temperature of 14° C in order to preserve the typical fragrances of the original grapes. During this period carbon dioxide was released naturally so that the wine becomes sparkling. The wine was then cold stabilized, fi ltered and bottled.

ENJOY WITH
Our charming Prosecco is appropriate for simply sipping, serving as an aperitif, or to use as a base to make delicious cocktails. Also appropriate to sip with fresh fruit salad, first courses, smoked salmon and roasted poultry. This bubbly and vivacious wine will pair well with all occasions, planned or spontaneous.

Vintage Eve Circa 11/2016: Bubbles from Jeio and Sauvignon Blanc from Arrow and Branch

November 26, 2019 by evebushman

Three wines in today’s tasting notes:

From Jeio

If you struggle with choosing the right wines to pair with your Thanksgiving dinner you are not alone.

If you are afraid a big red will overpower the turkey but a dry white will fail to match the exquisite flavors resulting from your hours spent in the kitchen, you would do yourself and your family a great service by considering sparkling wine.

Bisol’s Jeio Prosecco DOC and Jeio Cuvée Rosé are delicious, high quality, and affordable sparkling wines that have the subtle characteristics to complement your main course, accentuate your sides and carry you through your meal without overpowering your cooking.

Jeio Cuvée Rosé (SRP: $14) is a sparkling wine made from a combination of Merlot and Pinot Noir grapes from vineyards on the steep hills of the Veneto. A brief period of maceration gives the wine its brilliantly delicate pink color, excellent balance, and unique personality. Intense notes of roses accompanied by a delicate bouquet of fresh citrus and lychee compliments the light acidity and dry finish. It is superb with roasted turkey.

Eve’s Notes: Very pale red berry notes on the nose followed by red Maraschino cherry, strawberry and pink grapefruit on the palate. 87 Eve pts.

Jeio Prosecco DOC (SRP: $15) is a Prosecco produced with grapes from the low-lying hills of the Veneto. This beautiful straw-yellow Prosecco has a refined balance between acidity and minerality. The floral bouquet of apple, apricot and fresh meadow flowers compliments the fruity flavors and dry finish. Jeio’s fresh, youthful character pairs well with your sweet potato casserole and elevates the flavor of both the cranberry sauce and savory stuffing.

Eve’s Notes: On the nose I got a great deal of green apple followed by honeydew melon, lemon-lime, yellow peach and a hint of wet gravel. On the palate there was a nice lime hard candy flavor and medium acidity. 89 Eve pts.

From Arrow&Branch

2015 Sauvignon Blanc

Eve’s Notes: Honey, Meyer lemon, white pepper, white peach on the nose followed by flavors of bruised lemon, grapefruit, lime, medium to high acidity, a lingering finish. 89 Eve pts.

Arrow and Branch was chosen as the name for the couple’s wine as a subtle reference to numismatics. Proprietor Steve Contursi owns one of America’s most respected and renowned coin dealerships, RCW Financial. A professional numismatist since 1975, Contursi has bought and sold more than $2 billion worth of United States rare coins, and helps investors, collectors and other dealers acquire the finest quality, historically significant, museum quality U.S. coins. Found on the reverse of most United States coinage is an eagle holding an olive branch and arrows in its talons. The Arrow&Branch name is both a nod to Contursi’s success in the rare coin business, as well as paying homage to both US coinage and Americana. The olive branch signifies the United States as a peace-loving nation, while the arrow portrays the country’s ability to defend itself.

Contursi made international headlines in March 2004 when he and The American Numismatic Association unveiled new evidence about “Uncle Sam’s first buck.” The Neil/Carter/Contursi specimen, 1794 Flowing Hair dollar, is believed by many experts to be the very first silver dollar struck by the U.S. A truly historic national treasure, this mint coin represented an economic declaration of independence for the young United States. The coin was displayed at The ANA Money Museum in Colorado from 2004 through 2010 as well as in other locations around the country. In May 2010, Contursi sold this coin for $7.85 million, setting the record price for a single coin.

And yes, the winery eliminates the spacing between the letters and the ampersand: Arrow&Branch.

3003 Hagen Road, Napa CA 94558, Phone 707-927-3640, open for vineyard tours by appointment only. www.arrowandbranch.com

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.

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.)