NEW YORK (PRWEB) – Portugal’s Wines of Alentejo Sustainability Program (WASP) has been honored at The Drinks Business Green Awards 2020, as this year’s recipient of the annual Amorim Sustainability Award. The Amorim Sustainability Award recognizes the accomplishments of a single organization in its efforts to bring about greater efficiencies and effectiveness in the implementation of sustainable practices. Judges look for evidence of change for the better over the past three years and more particularly with the past 12 months. Now in its eleventh year, The Drinks Business Green Awards constitutes the world’s largest program dedicated to raising awareness of green issues within the international drinks industry.
This latest recognition follows on the European Commission´s European Rural Innovation Award in 2019, with WASP, one of 15 winners out more than 200 applications, designated an EU Rural Innovation Ambassador in 2020.
WASP was established by the Alentejo Regional Winegrowing Commission (CVRA) in 2014, with the goal of improving the social, environmental, and economic welfare throughout the region. It is the first such program of its type in Portugal. Participation by wineries and growers is voluntary. Today, WASP’s 425-strong membership accounts for close to 50% of Alentejo vineyard plantings.
In July 2020, WASP introduced third-party “Sustainably Produced” certification for members, available via Bureau Veritas, SGS, Certis, and Sativa. Two Alentejo wineries have since become the first in the nation to earn “Sustainably Produced” certification. João Barroso, WASP Sustainability Coordinator, expects many more will earn certification in 2021.
“Certification increases sales by adding value,” notes Barroso. “From the start, we were able to show that even small producers can adopt sustainable practices and save money in the process. Sustainability is not a marketing ploy. It’s a necessity, and the new paradigm for responsible business in the twenty-first century.”
More new initiatives are planned for 2021, starting with the launch of an online performance calculator, enabling members to measure their individual carbon and water footprint.
WASP and Barroso work with top academic institutions on guiding members toward achieving clearly defined, data-driven goals in eighteen areas; these include water use, energy and waste management, pest management, human resources, air quality, materials, and community involvement. A practical, hands-on approach has produced rapid results, with WASP attracting 93 new members within its first year. That number has increased every year since. By-the-numbers results include multiple successes in the membership’s embrace of Best Practices, notably water management, at 30% in 2015, up to 54% in 2019; irrigation system maintenance, at 27% in 2015, reaching 62% by 2019; monitoring of energy use in vineyards, at 4% in 2015 and up to 30% in 2019; and the installation of nest boxes and perches for birds of prey, up from 5% in 2015 to 27% in 2019 (2019 being most recent year for which data is currently available).
Alentejo Regional Winegrowing Commission (Comissão Vitivinícola Regional Alentejana/CVRA): Founded in 1989 as a private institution, dedicated to certifying, controlling, and protecting Alentejo’s wine industry and culture. CVRA is also responsible for promoting Alentejo wines domestically and in selected international markets. Funding comes from the sale of certification seals, placed on the back label of Alentejo bottles, to guarantee the origin and authenticity of the wine.
The Drinks Business is a monthly international B2B magazine and website dedicated to discussion of the latest news and trends in the global beer, wine, and spirits industries. Published by UK-based Union Press.
NEW YORK (PRWEB) – Created from the finest Irish grain and malt whiskeys, Proclamation Blended Irish Whiskey is proud to announce its launch into the U.S. market. The blend is triple distilled and aged in American oak barrels. Matured in bourbon casks, the blend includes a touch of sherry-finished malt, providing a complex character and tasting notes that reveal an abundance of fruit and creaminess.
Proclamation Irish Whiskey is owned by Inis Tine Uisce Teoranta, based in Co. Mayo. They have worked with a team of Ireland and the world’s leading technical specialists, craftspeople and spirits professionals to present an original Irish whiskey blend of singular taste and exceptional quality. “We are very proud to bring Proclamation to the U.S. market. It serves to honor and celebrate the shared history between Ireland and America, a pivital relationship that helped create the independent Ireland we know and love today,” said Stephen Cope, Managing Director of ITUT. “From its concept, historical reference, through to the labelling, blending and creation of the finished liquid, this whiskey has been expertly crafted through collaboration.”
The idea for Proclamation Blended Irish Whiskey was originally conceived to honor the history of the people behind the birth of the 1916 Proclamation. Historian, author, and publisher Mícheál Ó Doibhilín explains, “We wanted to celebrate Ireland’s independent spirit through a quality Irish whiskey, one that also tells the story of some of the unsung heroes of this time. Proclamation Blended Irish Whiskey pays tribute to the three printers of the Proclamation, William O’Brien, Michael Molloy and Christopher Joseph Brady and acknowledges the important role they played during a hugely significant time in Irish history.”
The Proclamation boasts a design that reflects the physical attributes of the original document. The printers had insufficient type to print it all at once it had to be printed in two parts. The label includes blind embossing, while fonts were specially redrawn to emulate those of the Proclamation, such as the spurious ‘e’ that features in the original document.
Paul Caris, ITUT’s Master Blender and also responsible for Grace O´Malley, hand selects casks with distinctive character and complexity. Caris, a former winemaker and Bordeaux-Native, brings an impeccable palate and years of experience to Proclamation.
NOSE: First to be revealed is ripe Williams pear, followed by an abundance of apricot and crème brulée notes. Slowly developing through to rich custard, freshly brewed cappuccino and ending with woody notes.
PALATE: Front loaded notes of toasted brioche, freshly baked pastry and overtones of macerated yellow fruits. Fusions of tannins on the mid-palate with a robust yet rounded finish.
FINISH: Overwhelmingly creamy with a mellow finish and hints of toasted cereal.
About Proclamation Blended Irish Whiskey
Proclamation Irish Whiskey is owned by Inis Tine Uisce Teoranta, based in Co. Mayo, a team working collaboratively with some of Ireland and the world’s leading craftspeople, technical experts and spirits professionals in bringing premium Irish spirits to market. The team specializes in blending, maturing and finishing Irish whiskeys, creating premium spirits and brand building for the international market. Proclamation Blended Irish Whiskey is initially available in a bespoke, fully recyclable tube that has been specially developed for the launch and includes an illustration of the then Sackville Street (now O’Connell Street). The suggested retail price (SRP) for Proclamation Blended Irish Whiskey is $29.99. Proclamation Blended Irish Whiskey is distilled at The Great Northern Distillery in Dundalk, Ireland and widely distributed in Europe and currently imported in the U.S. by MHW. Inis Tine Uisce Teoranta launched the Grace O’Malley Spirits brand dedicated to the Irish Pirate Queen Grace O’Malley in the US in March 2020. Proclamation is now available nationwide in retailers including Bev Max, Mash and Grape, and Local New York Liquors. Visit proclamationwhiskey.com for more information and join the conversation at @proclamationwhiskey.
One rare not-so-sunny day I traveled to the Mondrian Los Angeles in West Hollywood for a wine class and tasting on the Alentejo region of Portugal. My education on Portugal had been, up to this point, mostly spent on the obvious: Ports. However, as a wine writer, it’s always special to not only taste new wines but also have the additional benefit of learning. Here goes…
The session will be presented by Evan Goldstein, MS, one of our industry’s most engaging and informed wine educators, in addition to being a leading expert on Portuguese wines. At the masterclass, Evan will offer a snapshot of the grapes, zones, sub-zones and characteristics that define Alentejo’s wines and collectively establish it as one of the most promising wine regions in southern Europe today.
Takeaways for Wine 101ers
We had 12 wines to taste, starting with a sparkling Rose, two whites and the remainder were all reds. Evan wanted us to taste blind – this was lost on me as no one seemed that familiar with the grapes to begin with, we were there for a lesson, so not sure why the blind format – but it didn’t slow us down. In fact, by “halftime” we had been given less time to evaluate each wine.
Surrounded by fellow media and some members of the trade, we began our task. Number, year, producer and then the name of the wines are below. The many wine grape varietals are in parenthesis.
Rose: 2014 Herdade do Rocim, Espumante Brut Rose (Touriga Nacional)
Color: fresh peach.
Aroma: strawberry, cherry blossom, French toast, yeast.
Flavor: cherry, strawberry, tart, medium acid.
One: 2015 Rui Reguinga, Terrenus Reserva Branco (field blend of mixed whites)
Color: 24 carat gold.
Aroma: honey, kiwi, stone fruit.
Flavor: green apple, grapefruit, orange zest, medium acid.
Two: 2016 Luis Duarte, Rubrica Branco (Antao Val, Verdelho and Viognier)
Color: pale gold.
Aroma: green hay, barnyard, yeast and cheddar cheese.
Flavor: sweetened grapefruit, tinny, good mouth-coating viscosity, short finish.
Three: 2013 Susana Esteban, Procura Tinto (Field blend, Alicante Bouschet)
Aroma: blue to black fruit, Cabernet-like, chocolate.
Flavor: dry, tannic, dried dark fruit.
Four: 2013 Joao Portugal Ramos, Vila Santa Reserva Tinto (Aragonez – aka Tempranillo – as well as Touriga Nacional, Alicante Bouschet)
Color: dark garnet.
Aroma: red fruit, stems, cigar, wet bark, medicinal.
Flavor: red fruit and stems again.
Five: 2011 Mouchao, Tinto (Alicante Bouschet, Trincadeira – commonly used in port wine reduction but I didn’t know that until I looked up the grape!)
Color: dark purple.
Aroma: sweet, port-like, blueberry, blackberry jam.
Flavor: drier in mouth than expected, same port-like qualities and cigar.
Six: 2014 Esporao, Reserva Tinto (Aragonez – aka Tempranillo –as well as Trincadeira, Cabernet Sauvignon and Alicante Bouschet.)
Color: dark purple.
Aroma: cigar, dark chocolate, espresso, mint.
Flavor: mature fruit, balanced with spice, good dark fruit.
This was the first of my favorites in the tasting.
Seven: 2014 Cartuxa, Tinto (Aragonez – aka Tempranillo – as well as Alicante Bouschet and Trincadeira.)
Aroma: pungent red to blue fruit – a lot, and a nice amount of spice.
Flavor: black fruit, balanced, spice milder.
This was the second of my favorites.
Eight: 2012 Dona Maria, Grande Reserva Tinto (Alicante Bouschet, Petit Verdot, Syrah, Touriga Nacional)
Color: dark purple.
Aroma: tart nose of blueberry, dark cherry and white pepper.
Flavor: red fruit, some spice, tannic.
Nine: 2015 Cooperativa Granja Amaraleja, Moreto Pe-Franco Tinto (100% Moreto – in amphora!)
Color: dark garnet.
Aroma: sweet, stewed fruits, plump raisings, milk chocolate, dark cherry.
Flavor: Nice big, bold and dark fruit, good spice.
My third favorite in the tasting. Been a long time since I had a clay pot, aka amphora, wine.
Ten: 2015 Herdade da Malhadinha Nova, Malhadinha Tinto (Alicante Bouschet, Syrah, Tinta Miuda and Touriga Nacional.)
Color: dark garnet.
Aroma: fresh bowl of cut red fruit, juicy darker fruits, mint, earth.
Flavor: deep, layered, balanced fruit, spice and tannins.
Also a favorite for me.
Eleven: 2013 Cortes de Cima, Tinto (Aragonez – aka Tempranillo – as well as Syrah, Touriga Nacional, Petit Verdot.
Color: dark red.
Aroma: red to blue fruit, nicely balanced.
Flavor: heavy red fruit, deep, flavors well integrated.
Facebook: Wines of Alentejo USA
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, 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.
NEW YORK (PRWEB) – As the Covid-19 crisis forced tasting room, tourism, and restaurant closures across Italy and Europe, the winemakers of the Chianti Classico Consortium (Consorzio Vino Chianti Classico) have been able to spend more time than ever in their vineyards and cellars. The result is that in such a challenging and altogether unheralded year, Chianti Classico producers have had a chance to focus on the 2020 vintage with a never-before-possible commitment to detail and singular attention to every aspect of cultivation, vineyard management, and production.
While 2020 has not been an easy year, the quality of this Black Rooster vintage may well turn out to be legendary, according to Chianti Classico Consortium President GIovani Manetti—and perhaps one of the greatest in living memory.
“The pandemic has in fact given us a unique opportunity: that of being able to concentrate all our efforts on the care of the vineyard for a few months,” says Manetti. “The goal that we, Chianti Classico winemakers, have today is to produce the best wine of our career and that this is the memory that we will bring with us in a few years, when we will open some exceptional bottles of Gallo Nero 2020.”
While rooted in centuries of tradition and history, the Chianti Classico Consortium is a thoroughly modern organization making use of all new resources and support mechanisms available to assist innovation, cooperation, and production among stakeholders as member producers continue to maintain growth under challenging circumstances.
As winemakers spend more time than ever tending to their vineyards, the Consortium has approved an extraordinary plan of interventions to support the appellation in the post-Covid emergency period, with strategic planning designed so as to not to interrupt the path—undertaken for years—of valorization and development that has defined the denomination. The emergency actions taken by the Consortium have also provided for a January 1, 2021 release, instead of October 1, for the 2019 vintage, which is itself shaping up to praiseworthy.
Extraordinary times produce extraordinary wines, and the upcoming releases and vintage reports from Chianti Classico will undoubtedly show that this historical denomination’s future is just as bright as ever.
For more information, please contact Silvia Fiorentini of the Chianti Classico Consortium or Andrew Lohse of Colangelo & Partners.
About the Consorzio Vino Chianti Classico:
The Consorzio Vino Chianti Classico exists to protect, oversee, and valorize the Chianti Classico denomination. Since the Consortium’s founding in 1924, the organization has changed its name and the design of its logo, the Black Rooster, which since 2005 has been the trademark of the whole denomination. As one of the premier institutional organizations in the European Union in the grape-growing and winemaking sector, the Consortium represents 96 percent of the DOCG production. The entire production chain is supervised by a public tracking system, which enables consumers all over the world to check the bottle they’ve purchased via the Consortium’s website. The Consortium also conducts research and development in the agronomic and enological fields, in collaboration with prestigious educational and research institutes. For more information, please visit http://www.chianticlassico.com.
I attended a wine class organized by the North American Sommelier Association (NASA), of which I am a member, to learn more about ‘Cru Bourgeois’ wines mostly from the Medoc and Haut Medoc region of Bordeaux, France.
Wine appellations in Europe have lots of rules and distinctions. The Cru Bourgeois was different from any other I had learned about before, and the prices – $20 to $50 average – made them accessible to anyone with wine interests.
There were just maybe two dozen of us in the class: sommeliers, wine store owners and wine students. I was surprised to learn that I was one of two people that had been to Bordeaux, but not to the Medoc region.
Some of the reasons why the Bordeaux region is important
Haut Medoc and Medoc
Haut Medoc is where the classic Cabernets come from. If you travel the road between Medoc and Haut Medoc, running south to north, the gravel changes from smaller and fine to bigger gravel and more clay. So wines from Haut Medoc are more tannic, potent, powerful and require more aging. As you continue up the wines get bigger. It is widely considered that wines made from grapes closer to the Gironde River are better.
Crus Bourgeois du Medoc
The term, Crus Bourgeois, first became commercial in 19th century. The classification was made official in 1932 with 444 members. By 2003 there were 247 Chateau in the association.
The Crus Bourgeois are considered good wines that weren’t let into Grand Cru classification. This was a way to get national recognition beyond the Grand Crus.
The Crus Bourgeois is a privately controlled certifying organization. At one point one member of the panel was a vintner, it was eventually deemed unfair, and in 2009 a new tasting was held.
The first official selection of Crus Bourgeois was for the 2008 vintage. Every year, two years after harvest, the wines are tasted to see if they will be included as a Crus Bourgeois. The procedure is done annually, to every vintage, and supervised by an outside party, with an audit and a blind tasting. (Grand Crus don’t do this testing)
They have to have a representative random sample, to get an indication of that year’s quality, so they do an annual blind tasting that starts with 80 samples and goes down to 16. This gives a benchmark score of quality and what they are looking for.
More Facts of the Crus Bourgeois
Presented by NASA
For centuries, BORDEAUX has commanded an almost mythical status in the world of wine, beguiling kings, emperors and dictators alike. While its survival is dependent on the capricious nature of weather, its prosperity has always been tied to the shifting fortunes of global economies. As powerful nations rise and fall, so does the fate of this place.
One of the unique and historical characteristics of this commanding wine region is the quality ‘classification’ of its left bank (Medoc) wineries. Most of us are well aware of the famous 1855 classification that divided the wineries into a ‘Grand Cru’ scale of 1 to 5 and how unreachable the 5 top Chateaux are in price…but how about the wineries that were NOT classified in 1855 ? The ones that were born after, or perhaps never made the cut back then but today make fabulous wines at accessible prices? Welcome the CRU BOURGEOIS. Created in 1962 but with a far longer history, this association of producers stands to protect, classify and promote all the superb wineries that were not classified in 1855 and were in the hands of merchants and not noble families. They represent some of the best and most competitive wines that Bordeaux has to offer. As a result of their selection criteria and positioning in terms of price, the Crus Bourgeois are ideally suited to today’s markets and the requirements of increasingly demanding consumers.
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, 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
NEW YORK (PRWEB) – Cheese. It’s the centerpiece of most holiday gatherings, but how do you decide which cheeses go with what? The latest app from Cheeses of Europe provides inspiration, recipes, a store locator and even some cheese secrets to take the guesswork and confusion out of choosing, buying and serving cheese.
Blair French, author of Party Like a Pro says: “The app provides a foolproof path to becoming an instant cheese connoisseur. You’ll be entertaining in no time with confidence knowing this app is in your back pocket.”
Wine & Beer Parings
In addition to detailed descriptions of the cheeses, their flavor profiles and links to recipes, there is also a pairing guide for each cheese. The handy app offers both wine and beer pairings with fromage. According to the “beer chef” Bruce Paton, “While wine and cheese pairings are spectacular, beer is also a great partner for many reasons. Beer and cheese are cut from the same cloth, both being the end products of fermentation.” He explains why some of the pairings in the app work so well, “Brie and Saison are both flavorful yet mild, so they form an excellent pairing. Fourme d’Ambert and Belgian Tripel, are both boldly flavored with matching intensity, so they make another good choice. Mimolette and Stout, are also highly flavorful, and the roasted flavors of the stout complement the intense nutty flavors of the cheese.”
Digital Cheese Plate Creator
Charles Duque, Managing Director of CNIEL, Americas points out another great feature of the app which helps with entertaining, the Cheese Plate Creator. “The app suggests four cheeses—one of each: mild, medium, bold and bleu—for your cheese plate. Visual representation of the cheeses helps to ensure a good variety that will be a hit with guests. Use the app to automatically create a selection or create your own, either way the app then enables you to easily share your cheese plate selections with friends and family.”
How do you pronounce fromage?
While most people know how to pronounce cheeses like Brie, Emmental and Feta, other cheeses can be trickier. Gordon Edgar, cheesemonger at Rainbow Grocery and author of several books about cheese has experienced firsthand the how some consumers struggle with pronouncing cheeses at the counter, he says, “It’s easier to serve cheeses when you know how to actually pronounce their names correctly. No one wants to be made fun of for pronouncing Brillat Savarin like ‘brillo pad’ or adding a phantom extra ‘n’ to make Queso Manchego, ‘Queso Manchengo’.” Consumers can use the audio guide in the app in order to learn how to properly pronounce over 60 different cheeses.
About Cheeses of Europe:
The Cheeses of Europe Marketing Campaign, orchestrated by CNIEL (The French Dairy Inter-Branch Organization) and co-funded by the European Union, was designed to create awareness for the variety of European cheeses available in the US market and to suggest ways that American consumers can incorporate those cheeses into their diets, recipes and lifestyles. The campaign’s goal is to increase the appeal of European cheeses and strengthen their competitive position in the growing specialty cheese category.
VERONA, ITALY (PRWEB) – Attilio Scienza and Serena Imazio’s wine history opus ‘Sangiovese, Lambrusco, and Other Vine Stories’ is finally available in hardback, following its official launch in the European market on Thursday, October 17th, 2019. The publication, which is the English translation of Italian nonfiction bestseller ‘La Stirpe del Vino’ (Sperling & Kupfer, 2018) can now be purchased in Italy and, through Amazon.it, also in Europe; the digital version is also widely available through Amazon Kindle. Focusing on a number of iconic vine varieties (Sangiovese, Lambrusco, Pinot, Chardonnay and others), the book reconstructs the lineage of wine by analyzing stories of migration, conquest, and cross-cultural exchange underpinning wine commerce and viticulture. It is a must-read for wine professionals and enology students, while wine lovers and the general public will be drawn into learning more about the topic by the authors’ accessible prose.
The book focuses on the history and ancestry of vines that are cultivated in Italy (e.g. Sangiovese, Ribolla, Primitivo, Traminer, and the many Moscato, Malvasia, and Lambrusco grapes), but also includes international varieties such as Chardonnay, Merlot, Syrah, and Pinot in the conversation, highlighting cross-currents and contamination: “What is certain is that research into the origin of the vine—as well as man in Europe, by a singular analogy—highlights a plurality of roots and matrices,” write Scienza and Imazio in the Introduction, “This is what happened in Italy […]: the variety of approaches demonstrates and confirms that our wine civilization is the result of a tormented hybridization of cultural contributions from the most diverse origins, ranging from Europe to Africa, from the Middle East to Central Asia. In this sense, the Italian case is archetypal for the whole of Europe: from the research on the identity of the vine in the different regions, emerges a continent without rigid borders, a continuous crossroads of migrations, interactions, hybridizations, contrasts and conflicts between peoples, which has drawn fundamental sap from the diversity of roots, on a cultural and political level.” (XXII)
Authors Scienza and Imazio have worked extensively on vine genetics. Scienza, who is Full Professor at the University of Milan, specializes in genetic improvement of the grapevine; he has published over 350 scientific articles and 15 books aimed at both academic and non-specialist audiences. He has also served on many national and international research committees and participated in the zoning of over 35 viticultural areas throughout Italy. A biologist by training, Imazio was a researcher in vine genetics at the University of Modena and Reggio Emilia and at the Centro di Trasferimento Tecnologico dell’Emilia Romagna; she now works as a science writer for various outlets and has published books and articles on wine history, ampelography, and genetics. Thanks to both authors’ untiring curiosity for all-things vine, the book successfully blends together genetic research on grapes’ DNA, ampelography and botanical studies, anthropology, the history of ancient civilizations, linguistics and literary studies in a monograph which also critically expands on the notion of ‘native’ or ‘indigenous’ grape: “…the word ‘autochthonous’ gradually loses its meaning: the vines are the result of an intense and ancient varietal circulation between areas sometimes even spanning great distances, often without geographical boundaries, so the term no longer refers to a place, but to a time, in which the vine is manifested in an optimal way through its production characteristics. The meaning of autochthonous can also be extended to the place where the vine gives its best, such as Sangiovese which, although of southern origin—as we shall see—expresses its DNA in the best way in Tuscany and Emilia, where it is now considered autochthonous” (Scienza and Imazio, XXV).
In the book’s Preface, Vinitaly International’s Managing Director Stevie Kim, who has been working with Scienza since 2018 on the Vinitaly International Academy project, comments on the educational value of this publication for the international community of professionals working in the beverage sector: “The English translation of ‘La Stirpe del Vino’ (which literally translates ‘the lineage of wine’) is another powerful tool to assist wine professionals in their study of Italian wines. The revised title—Sangiovese, Lambrusco, and Other Vine Stories—aims to give prominence to iconic Italian grapes and wines that are well-known internationally. […] To our Vinitaly International Academy (VIA) community no glass of Italian wine will ever taste the same after reading Attilio and Serena’s ‘Sangiovese, Lambrusco, and Other Vine Stories’: this book […] will bring them closer than they have ever been to the wines that they taste, professionally assess, or drink for pleasure.”
‘Sangiovese, Lambrusco, and Other Vine Stories’ can be purchased on Amazon Italy for €18,90 and on Amazon Kindle for $9,99 (€ 9,02). Publisher Positive Press also provides shipping options. Additional information on the book can be requested by emailing email@example.com.
Authors’ biographical note:
Praise for the book:
Sangiovese, Lambrusco, and Other Vine Stories (Positive Press, 2019) is the English translation of Italian nonfiction bestseller about wine history La Stirpe del Vino (Sperling & Kupfer, 2018). In the book, vine genetics experts Attilio Scienza and Serena Imazio illuminate the interaction between human communities and vines, in a journey which will reveal the lineage of wine through stories of migration, conquest, and cross-cultural exchange. Using DNA analysis, archeology, anthropology, myth, and literary sources, authors discuss the origin and ancestry of vines such as Sangiovese, Ribolla, Primitivo, Traminer and the many Moscato, Malvasia, and Lambrusco grapes. Chapters also cover more widely planted varieties such as Chardonnay, Merlot, Syrah, and Pinot, as well as the impact of the phylloxera epidemic in the nineteenth century. Maps and genealogical charts of vine families also grace the book. Available on Amazon for €18,90 and on Amazon Kindle for $9,99.
Sardón de Duero, Spain: Abadía Retuerta LeDomaine is channeling its historic roots ‒ and providing guests with the ultimate locally sourced, organic and flavorful produce in the property’s restaurants ‒ with the creation of a large vegetable garden adopting the sustainable techniques and methods used by the abbey’s original monk inhabitants in the 12th century.
The location between the abbey and the river is not only ideal because of the fertile soil and abundance of water, but is the very spot where the monks had their vegetable garden almost 900 years ago. More than 90 vegetable varieties, including 10 different types of tomato, are currently being grown. This is a test year, studying how crops behave and coexist, that will determine what is planted going forward.
“We have resurrected the monastic model of working the land at Abadía Retuerta LeDomaine with an organic, sustainable and biodynamic vegetable garden that is in tune with the natural environment of the estate,” said CEO Enrique Valero. “We already have an abundant harvest of lettuces, eggplant, peppers, tomatoes, beets and much more that our chefs are turning into delicious dishes for our guests.”
“The vegetables we grow at LeDomaine, in the ultra-fertile soil by the river, are of the highest quality with rich, deep and mouthwatering flavor,” said Chef Marc Segarra. “Having our own exceptional produce has added a new dimension of taste to our menus, as well as allowed us to be extra creative,” he added. “It’s currently zucchini season, for example, and we are preparing a unique version of Pasta Carbonara with roasted zucchini that is a huge hit with our guests.”
In following the biodynamic monastic model, which seeks to live in harmony with the rhythms of the universe, the vegetables are sowed in conjunction with seasonal patterns, traditional crop calendar principles are applied, and farming tasks are carried out following the phases of the moon and the location of the stars. An efficient drip irrigation system, perfected over time at Abadía Retuerta’s vineyards, saves water in the vegetable garden: One to three hours and just two days a week are enough to water the vegetable garden.
The garden is organized into six different areas, each with one or more rows. The first is dedicated to aromatic and medicinal plants, which were used centuries ago by the monks. They are grown in barrels from the winery cut in half – adding a special charm to the vegetable plot. The second row is for the flowers that are used as centerpieces and bouquets in the hotel and, in a critical function, help to preserve the natural balance of the garden: flowers attract insects that pollinate crops and feed on the bad insects which cause diseases.
Several sections —with five rows— are devoted to vegetables grown in very large raised beds with organic sheep manure. Next are four rows of soil covered with compost, where crops are planted in much greater density and rotated. Lastly, a mixed area combines flowers, fruit trees and crops that need more space such as pumpkins, melons and watermelons. The flavorful produce enhances the menus of all the hotel’s restaurants including the Vinoteca small-plates wine bar, the Cloisters spring and summer courtyard restaurant, and the One-Michelin-Star Refectorio restaurant.
About Abadía Retuerta LeDomaine
Dating from 1146, the Abadía Retuerta estate https://www.abadia-retuerta.com/en/ is nestled on 1,730 fertile acres in the heart of Spain’s Duero wine region. It is a unique destination offering a grand travel experience that combines a luxurious hotel with award-winning wines, exceptional gastronomy, an exclusive Spa and an array of unique experiences.
Imbued with the charm and lore of a by-gone age, Abadía Retuerta LeDomaine is among the most highly rated hotels in Europe, taking guests back in time while immersing them in the comforts and luxuries of today’s most savvy hospitality. Acclaimed for its award-winning single terroir wines, Abadía Retuerta Winery is among the most advanced in Europe in combining ancient wine-making traditions with cutting-edge technology and sustainability.
Santuario LeDomaine Wellness & Spa is a nurturing and innovative sanctuary of holistic healing and wellness featuring ultra-luxurious facilities and a ground-breaking Spa Sommelier concept where the guest’s personalized treatment program is based on a blind tasting of Abadía Retuerta wines.
The Refectorio, the abbey’s original dining hall with a vaulted Gothic ceiling and a 17th-century fresco, today is a One-Michelin-Star sanctuary of haute cuisine. Vinoteca serves dishes, tapas and small plates prepared with the high-quality ingredients of the region, enjoyed with the noble Abadía Retuerta wines. Seasonal dishes from salads to grilled meats are enjoyed al fresco in the spring and summer months in the Cloisters courtyard. Among the amenities and activities: 24-hour butler service, mountain biking and horseback riding on the estate, tours of the winery, helicopter rides to view the ancient landscape from the air, and falconry displays.
MONTREUX, Switzerland (PRWEB) – Glion Institute of Higher Education, a world-leading hospitality management institution, has granted Swiss-Italian sommelier Mr Paolo Basso the degree of Doctor honoris causa in an awards ceremony held at the institution’s flagship Glion campus on 24 October 2018. The honorary doctorate was awarded in recognition of Mr Basso’s achievements in oenology and the wider field of hospitality, and his transmission of expertise and excellence to future generations.
Mr Paolo Basso, award-winning sommelier
A passion for oenology has taken Mr Basso from his native Lombardy, in Italy, to a global career as a renowned sommelier. His persistency and quest for perfection has earned him accolades such as Best Sommelier of Switzerland (1997), Best Sommelier of Europe (2010) and Best Sommelier of the World (2013).
Based in Switzerland, Mr Basso currently delivers the weeklong “Universe of Wine” course at Glion, which forms part of the mandatory practical arts curriculum for all first-semester bachelor’s degree students. Topics covered in the course include wine-making processes, wine tasting and food pairing, understanding the value of wine, and business concepts such as investing in fine and rare wines.
At the worldwide level, Mr Basso also represents Glion as a global brand ambassador. “As an essential part of luxury hospitality, oenology is core to our practical arts curriculum. We are therefore delighted that Mr Basso is able to share his vast knowledge and experience with our students and the next generation of hospitality leaders,” said Georgette Davey, Glion’s Managing Director. “This is a wonderful opportunity for Glion students to benefit from Mr Basso’s expertise and to learn by example. Mr Basso embodies key values that we strive to instil in our students, such as humility, passion and the drive for excellence.”
In addition to teaching students at Glion, Mr Basso hosts a series of gourmet dinners open to the public at Le Bellevue, Glion’s student-operated gastronomic restaurant. Featuring food and wine pairings selected by Mr Basso, the most recent dinner took place on 25 October 2018, with two more scheduled for 2018.
Glion Institute of Higher Education
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Glion Institute of Higher Education
Founded in 1962, Glion Institute of Higher Education is a private Swiss institution offering bachelor’s and master’s degrees in hospitality, luxury and event management to an international student body across three campuses in Switzerland and London, UK. Glion also offers a dual-degree MBA and MSc programme in partnership with Grenoble Ecole de Management.
Part of Sommet Education, Glion is accredited by the New England Commission of Higher Education (formerly the Commission on Institutions of Higher Education of the New England Association of Schools and Colleges, Inc.). Glion is ranked number five of the world’s top institutions for hospitality and leisure management and number one worldwide for employer reputation (QS World University Rankings by Subject 2018).
For more information, visit http://www.glion.edu