Eve's Wine 101

Review: Rose and White Prosecco from Villa Sandi in Treviso

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So happy to have the opportunity to taste and review three Prosecco wines, from the Villa Sandi winery in Italy, one white and two rose! (Rose Prosecco is a newer wine to be allowed in the DOCG, making me even more excited to try.) Prosecco must be made from at least 85% of the Glera grape. For the white, this was blended with Chardonnay and with the roses it was blended with Pinot Nero. The notes below after my initials are my tasting notes, the rest of the descriptions of the wine and winery came with my samples.

The Wines
Villa Sandi , Valdobbiadene Prosecco Superiore DOCG, Extra Dry, NV SRP $25
From the hilly and historic DOCG area Conegliano-Valdobbiadene, this Prosecco is made with 85% Glera and 15% Chardonnay. This luscious and fruity wine shows golden apple, stone fruit and honey aromas, followed by flavors balanced by lively acidity and a mouthwatering finish.

EB: This was the sole white sparkler, though looking at the color in the bottle in reminded me of a light lemon. (This wine and all of the others, was sampled in a wine glass instead of a flute, so the bubbles are not as noticeable but the aromas are.) Aromas included white peach, lemon and cream. Got many more of those aromas on the mouth: that same creaminess and lemon like a lemon Gelato, lemon ice or Limoncello, as well as peach (a stone fruit), with a balanced finish of fruit and creaminess.

Villa Sandi Il Fresco Rosé, Treviso DOC, NV, SRP $17
Crafted from a blend of native Italian grape varieties 90% Glera and 10% Pinot Nero Il Fresco Rosé epitomizes the perfect summer wine. Aromas of fresh berries and a hint of spice lead to a palate of crisp acidity and a creamy mouthfeel. This delightful sparkler is dry, fresh and zesty.

EB: This wine, a Rose Brut Rosato, was the color of strawberries. On the nose there was plum, strawberry, pomegranate and a noticeable minerality. The taste reminded me of sweet fresh and stewed fruit, strawberry shaved ice, a bit of ruby port wine with some minerality and a medium finish.

Villa Sandi il Fresco DOC Rosé Millesimato 2021, SRP $22
This vintage is crafted from a blend of 85% Glera and 15% Pinot Nero grapes in the Veneto and Friuli Venezia Giulia regions. Its aromatic freshness offers a bouquet of red fruits and floral scents with notes of pomegranate and rose. The well-balanced palate is silky and full.

EB: Our last wine to sample was also the color of a fruit, this time it was ripe peach. Somehow that same peach also came forward on the nose, along with melon and wet stones. Tasting the wine I got cantaloupe, honeydew and kiwi with a mild acidity and balance.

About

A sparkling jewel in the heart of the Treviso Province, Villa Sandi’s majestic property with an extensive network of underground cellars, dates back to 1622. Today, the villa is headquarters to Tenuta Villa Sandi owned by the Moretti Polegato family.

Rooted in tradition, their inspiring wine story began in the 1920s with the purchase of vineyards by Mario Polegato. The untimely sudden passing of his son, saw his daughter-in-law Amalia Moretti take the helm in the 1970s, and she and her children took charge in restoring the Villa Sandi estate to its former glory. Pioneers in the export of Prosecco, in the early 1980s they lead the way  in raising international awareness and appreciation for Prosecco. 

A fertile land of ancient origins, Villa Sandi now comprises five estates that extend through the regions of Veneto and Friuli Venezia Giulia and encompass the entire Prosecco area, from the gentle hills of the Asolo DOCG, to the steep slopes of the Conegliano Valdobbiadene DOCG, to the special Cru of Cartizze.

At every stage of production, from vineyard to wine cellar, Villa Sandi is committed to environmental protection and the development of a new ethic of cultivation. Their Biodiversity Friend Certification is a sustainable agriculture model with a low environmental impact employing eco-friendly measures that promote biodiversity and minimize their carbon footprint.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Prosecco DOC Consortium Announces 6th Annual National Prosecco Week July 17-23

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BROOKLYN, N.Y. (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’ – the trade, media and consumer campaign developed in partnership with Colangelo & Partners – will return for its sixth consecutive year during the week of July 17-23, 2023.

The upcoming edition will once again include robust retail and restaurant partnerships, media and consumer campaigns with an important focus on consumer events, targeted media relations and marketing, strategic media partnerships and dynamic social media and influencer activations. Through this comprehensive week of events, the Consortium aims to educate media, trade and consumers on how to identify authentic Prosecco DOC, increase awareness and build excitement in the United States market, showcasing the versatility and pairability of both Prosecco DOC and Prosecco DOC Rosé, further elaborating on the new and growing Rosé category.

During last year’s edition of National Prosecco Week, over 1,000 ecommerce and brick-and-mortar stores across 30 states participated with dedicated displays, promotions and in-store tastings, with thousands of consumers involved in the initiative. Consumers were driven to participating restaurants and stores through a variety of promotional activities, including media relations, influencers, social media marketing, and advertising including a billboard in Times Square in New York. 2022 was also the year of the return of in-person events with over 180 consumers attending 2 events organized in partnership with Cru Luv in New York and Chicago.

As U.S. consumers continue to express interest in Prosecco DOC for its pleasing palate and approachable price point, the Prosecco DOC Consortium is committed to increase their presence in the market via educational and promotional events such as National Prosecco Week.

“After the tremendous success of the previous editions, we are thrilled to return to the United States for the sixth time since its inception,” said Stefano Zanette, President of the Prosecco DOC Consortium. “National Prosecco Week is an incredible opportunity to present our wines, our territory and our culture to the most influential wine personalities and Prosecco DOC lovers in the United States, our highest-volume market with more than 134 million bottles imported in 2022. The Prosecco DOC Denomination was in fact particularly preeminent in the US market in 2022 as exports increased by 6.3% over the previous year and today the country absorbs 24.3% of the total production of Prosecco DOC.” The President continues, “our goal is to continue to strengthen the Denomination’s success by monitoring consumer trends, paying close attention to the territory, and actively involving the entire production system, always keeping the focus on sustainability.”

Continuing the efforts from last year, consumers will be able to search for and purchase Prosecco DOC from local and national retailers on the National Prosecco Week online store, in addition to having the ability to locate participating stores in a selected area through an interactive map on the National Prosecco Week website starting June 1st.

National Prosecco Week is also partnering with national ecommerce Wine.com and retail chain Eataly USA to drive consumer awareness and generate educational opportunities.

This year, consumer events will have a main focus in the overarching campaign. The Consortium will host an exclusive happy hour on July 18th at TAO’s Dream Downtown, which will begin with two educational seminars for influencers and media, followed by a reception, featuring a celebration of The Italian Genio. Participants will have the chance to take a culinary journey to Italy, enjoying Prosecco DOC on its own and in a selection of cocktails, paired with Italian food.

The series of consumer activations will also include three events organized in partnership with Jermaine Stone’s creative brand agency Cru Luv Selections in Los Angeles, Chicago and New York scheduled respectively for July 17th, 19th and 21st. Following the success of the last year, The Original Wine & Hip Hop founder will blend the best elements of street culture and wine, bringing together bubbles, great music and fun facts on Prosecco DOC.

Prosecco DOC welcomes retailers and restaurants to participate in this nationwide celebration by hosting in-house or digital promotions, educational seminars, tastings, package inserts and discounts. The following renowned Prosecco DOC producers are participating in this year’s campaign: Abbazia di San Gaudenzio, Albino Armani, Bottega, Botter, Cà Furlan, Cantine Riondo, Fantinel, La Gioiosa, La Marca, Mionetto, Paladin, Pitars, Ruggeri, Torresella, V8+, Val d’Oca, Valdo, Villa Sandi, Zardetto, and Zonin.

Participating retailers and restaurants receive dynamic and educational POS materials to inspire consumer interest in the promotion. Additional benefits for participating partners include advertising support with National Prosecco Week’s digital and social media marketing, and press support. All partners will be featured on the National Prosecco Week website.

For more information on National Prosecco Week and how to participate, please contact Carlotta Ribolini (cribolini@colangelopr.com) or Daniela Porro (dporro@colangelopr.com) of Colangelo & Partners (http://www.colangelopr.com), the agency of record in the US for the Prosecco DOC Consortium.
To stay tuned for upcoming events and promotions, follow Prosecco DOC on Facebook & Instagram (@proseccodoc_usa), and the National Prosecco Week’s official US website.

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.

Outstanding Results in 2022 for PROSECCO DOC Consortium

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NEW YORK (PRWEB) – The Prosecco DOC Consortium announced an increase in total Prosecco DOC production volume in 2022 with more than a proportional increase in sales value.

Production volume rose by 1.8 percent over 2021 and sales value increased by 11.5 percent over 2021, reaching 638.


5 million bottles sold for an estimated total value of more than 3 billion euros.

For the first time, the export quota reached 81.2 percent, while the 2022 domestic consumption equaled 18.8 percent of total sales, confirming its position as the leading wine by consumption, nationally.

The 2022 harvest was a success in terms of quantity and quality, satisfying anticipated demand for 2023. These excellent results confirm the efficient planning and management of this world-renowned denomination.

In foreign markets, record-breaking growth occurred in the United States at 5.


8 percent over 2021, overtaking the United Kingdom in terms of exported volumes by value, for the first time.

While today Italy consumes 120 million bottles of Prosecco DOC, the US is the top market for the denomination, with more than 134 million bottles imported in 2022.

The US is trailed by the UK, where volume increased 3.5 percent over 2021, importing 130 million bottles. Germany followed the UK growing by 2.8 percent and importing 46,000,000 bottles. France maintained its fourth position in terms of Prosecco DOC exports, registering a 19 percent increase in volume and a 30 percent increase in value.

In 2023, the Consortium will focus on defining the goals of the denomination as part of the project “#roadto2030,” which will be introduced to the producers’ network in the coming weeks, and will then be presented to all stakeholders.

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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.
From August 11, 2020, the competent bodies (Italian Ministry of Agriculture) have allowed the production of Prosecco DOC Rosé, made from at least 85% Glera and 10-15% Pinot Nero only in the Spumante (sparkling) version and with the drier styles (from Brut Nature to Extra Dry). Prosecco DOC Rosé undergoes a longer second fermentation in the autoclaves (60 days as opposed to 30 days for Prosecco DOC), has a pale pink color and a fine and persistent perlage, and features aromas of white flowers, notes of apple and citrus, and scents of strawberry and raspberry.

For more information regarding Prosecco DOC and Prosecco DOC Rosé, visit http://www.casaprosecco.com.

Esther’s Kitchen Announces New Winter Cocktails!

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February 2023: Esther’s Kitchen Releases New Winter Cocktail Menu

LAS VEGAS, Nev. — Chef/Owner James Trees and Bar Manager Tucker St. John are excited to debut Esther’s Kitchen’s all new cocktail menu. The menu features nine new cocktails inspired by the flavors and feelings of the season, all priced at $15. These original cocktails feature winter flavors including baking spices, seasonal citrus, and unique takes such as the crushable She’s So Jalisco incorporating kiwi and shiso; The smoked rosemary and citrus forward Rosemarys Baby; and the spicy Loaded Question featuring notes of wild honey and anise. Esther’s has also included spirit-free cocktails.

The new cocktails include:

  •  Song Of The Sister: gin, Select Aperitivo, grapefruit, prosecco

A seasonal spritzer for the winter- surely the right selection

  • Cello There: house-made limoncello, yuzu, seasonal citrus, triple sec

A bright, snappy crusher with crushed ice to match. Careful- it’ll catch up with you.

  • She’s So Jalisco: tequila, kiwi, shiso, lime, demerara

An agave based lime and kiwi smash with light herbal notes. She’s so delicious!

  • Lilikoi Kiss: black rum, Chinola passion fruit, Cynar, lime, Angostura

Tart and herbal, bitter and sweet. A tiki inspired banger to whisk you away to the islands.

  • Rosemarys Baby: gin, Campari, Carpano Antica, smoked rosemary, lemon, egg

The best hybrid in the game, this balanced sipper starts fruity and ends bitter.

  • Low Stakes Gambling: gin, Lillet Blanc, Cocchi Americano

A silky, mildly floral martini that even bond would bet on.

  • Scottish Borough: Monkey Shoulder scotch, Punt e Mes, hazelnut, Amaro Sfumato

A silky, smokey rhubarb and hazelnut number with Manhattan feels.

  • Cacao y Fuego: mezcal, chocolate, Ancho Reyes chile liqueur, Amaro Averna, allspice, egg

Smokey agave, cocoa, and baking spices with enough heat to warm the bones in winter.

  • Loaded Question: Rittenhouse Rye, Damiana liqueur, Xtabentun Honey liqueur

Spicy, wild honey and anise notes. A spirit forward answer to the question: one more?

Spirit free cocktails include:

  • Bolle Rosa: Lyres Aperitif Rosso, grapefruit, lemon. A tart, mouthwatering play on a classic spritz
  • The Fall of Issac: apple, house-made caramel, lemon, cream. A tart apple fizz with notes of caramel and cream.

Cocktails are just one of the passionate parts that make up what many have called one of the best Italian restaurants in the country. Beverage selections also include Meletti amaro on tap for $12, curated local and imported beers, a value- and character-driven wine list, and as always, a wide selection of independent spirits.

Reservations are recommended and can be made at www.estherslv.com.

About James Trees & Esther’s Kitchen

Fresh, Seasonal, Local, Simple. These ideas shouldn’t be uncommon in the restaurant world, but are far too often overlooked. For Chef James Trees, after scaling some of the most impressive heights in the restaurant business with a who’s-who of celebrity chefs (from Michael Mina to Gordon Ramsay, Eric Ripert and many others), no ambition was calling him more than bringing it all back home. Esther’s Kitchen, named for the Great Aunt who was Chef James’ first mentor, is nothing more–and nothing less–than a local restaurant inspired by its Las Vegas Arts District neighborhood to elevate the simple, and simplify elegance. Grounded in the ingredient-driven cuisine of Italy, pastas, breads and nearly everything possible are made in-house; produce and proteins come from the best local sources available; wines are chosen for intrigue and value; cocktails are mixed to please you, not a bartender’s ego. It’s a restaurant you’ll want to call home.

Esther’s Kitchen has been fortunate to receive a number of accolades since opening including Gayot top 10 new restaurants in the US, 2018; 10 Best Las Vegas Restaurants and #1 Best Italian (USA Today) Best Italian in Las Vegas nods from Gayot.com, Thrillist and Desert Companion magazine; and “Best New Neighborhood Mindblower” from Las Vegas Weekly. In 2020, TripAdvisor named it a worldwide Travelers Choice, and most recently Thrillist tapped it as one of the best Italian restaurants in the country. Chef James Trees has been recognized as “Chef of the Year – 2019” by the Nevada Restaurant Association “Executive Chef of the Year, 2019” by the Silver State Awards, “Chef of the Moment” by VEGAS magazine and most recently “Chef of the Year” for the Desert Companion 2021 Restaurant Awards. Trees was also selected as a Finalist for the James Beard Award: Best Chef Southwest 2020.

1130 S. Casino Center Blvd., STE 110, Las Vegas, NV 89104

Guest Services: (702) 570-7864 info@estherslv.com

EsthersLV.com

Instagram/Facebook @EsthersKitchenLV

My Fave Wines + Spirits of 2022

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Every year I reflect back on the best wines I’ve enjoyed the past year, and since I’ve had so many I often Google my name on the Internet to remind myself of it all. Of huge note was our trip to the Lake Garda, Italy DOC, and Chateauneuf du Pape…but there were many, many other wines – and spirits –  I’ve enjoyed. Here they are, pretty much in order from January through December 2022:

Lodi

I only had one day in Lodi to taste wines, and for this section I will focus on just one as it was so remarkable we became club members. Winemaker and owner Susan Tipton of Acquiesce Winery, aka the White Wine Winery, has been making award-winning Rhone wines that many other people have discovered long before we found them. There wasn’t a single wine that we didn’t love, from that first tasting and since with our club shipments.

Napa

As a wine journalist I try very hard to visit new wineries to write about when I visit California wine country. This past year the wineries of note that I loved in Napa include Myriad Cellars (winemaker Mike Smith makes an amazing number of 100-point wines), Hall Wines, Cakebread Cellars, Ladera Vineyard, Stag’s Leap Cellars, Titus Vineyards and Honig Vineyard and Cellars.

The Garda DOC

Lake Garda is the biggest lake in Italy, not as famous as Lake Como – I’m told that’s only because George Clooney made Como more popular when he set up residence there – and a large winemaking AVA. Prosecco is king, but I also enjoyed many red wine varieties while there. It’s also a beautiful lake dotted with amazing coastal towns that each offer something interesting for travelers and wine lovers. Read more about it in my article in Elite Magazine.

Chateauneuf du Pape

Eddie and I jumped at the chance to visit this amazing wine area – and this is how our adventure was titled for the online magazine Daily Ovation: A Wine Lover’s Bucket List: Eve Bushman Spends a Week Touring and Tasting in Chateauneuf du Pape. (Bite-sized articles on the area can also be found on this blog.) Besides all of the amazing Rhone wines we got to taste in several wineries, and sharing the experience with seasoned writers, my most vivid memory was seeing the amazing large quartz stones, that went two meters down before hitting any earth, that many of the vineyards were covered in. I’d heard it described many times, “rocky soil”, but seeing it was believing it. Wineries we visited included Domaine Du Pegau, Domaine Roger Sabon, Domaine de la Mordoree, Domaine Andre Brunel, le Clos du Caillou, Domaine la Barroche, Chateau Mont-Redon, Domaine du Grand Tinel, Domaine Saint Prefert et Domaine Isabel Ferrando and Vieux Telegraphe.

Single Bottle Posts and Events

When I have a remarkable bottle I do single-bottle blog posts on them in this blog. My thinking is that a winemaker has spent so much time creating that one wine, let me try and do it justice by devoting an article to it. I also receive bottles for review, dedicating the same space on the blog for them as well, and attended some remarkable events. In 2022 I truly loved a 2008 Robert Mondavi To Kalon Cabernet Sauvignon from our cellar, Vinos Zanzonico 2020 Reserva Chardonnay and 2019 Reserva Syrah, Middle West Pumpernickel Rye whiskey, Corvezzo wines from Italy, the 2022 Bar and Restaurant Expo, 2021 Alavida Kosher Malbec, wines from Portugal’s Herdade do Esporao, Masters of Taste 2022, PureCru Brut Rose Sparkling wine, 2019 Chateau du Moulin-a-vent Beaujolais, many discoveries at the Universal Whisky Experience, Greek wines, 2019 Catena Malbec from Argentina, Knox and Dobson ready-to-drink cocktails, Valdobbiadene Prosecco and others. (If any of these interest you feel free to email me for the hyperlinks, or search this blog for more details.)

Now I can only ask, what exciting wines and spirits will 2023 have for us?

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, Cellarmasters, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Eve Reviews: Prosecco Superiore DOCG From the Conegliano Valdobbiadene Region

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Just last year, January 2022 in fact, I reviewed six Valdobbiadene Prosecco. Recently I was offered a new set of four to review. It’s no secret that I’m a Prosecco fan for many reasons: The price point makes Prosecco approachable to wine lovers, the aromas and flavors are always fresh, they make great cocktails (see a new recipe below) and of course bubbles are great for any occasion or no occasion at all! Read my tasting notes on the latest wines here, all are organic and from the Conegliano Valdobbiadene Region.

Bortolomiol “Ius Naturae”

Valdobbiadene Prosecco Superiore D.O.C.G.

Brut Millesimato

Organic, 100% Glera Grape, 11.5% alcohol

EB: Evaluated in a wine glass instead of a Champagne flute so more aromas can open up, I first noted a pale gold color and lots of teeny bubbles racing to the top of my glass. The nose reminded me of fresh cut cantaloupe, lemonade, kiwi fruit, slightly sweet cream and pebbles washed with rain. The flavors that raced over my tongue were extremely fresh citrus and melon, the mid palate got a bit of acidity but not too much, and all of that fresh fruit lingered throughout the long finish with the addition of a hint of sweetness. 

Rive di Collalbrigo – Costa “Il Colle”

Conegliano Valdobbiadene

Prosecco Superiore D.O.C.G.

Extra Dry Sparkling Wine

100% Glera Grape

Organic, 11% alcohol, harvested by hand.

EB: Very light yellow in color with a medium amount of small bubbles. Aromas included peach, pear, limeade and a pleasant powdery perfumy quality. In the mouth I noted the same aromas with the addition of lemon, apricot, 7-Up soda, with a medium amount of acidity, and a medium to long finish. (Note: I normally use the word medium sparingly. When I look back at my notes here I think that for this wine the medium reference can also be replaced with the idea of balance. The wine had a fine balance.)

2021 Amor Soli

Spumante

Grapes: Garganega, Glera and Chardonnay

Organic, 11.5% alcohol

EB: Pretty light gold, with tiny bubbles popping to the top center of the glass. Yellow peach, Brioche bread, sliced Golden Delicious apple, a hint of pineapple and unsalted butter on the nose, followed by flavors of cherry, apple, fresh apricot, lemon and lime. Nice acidity, balance and a long finish. Like most Prosecco this wine would be great as a starter with a cheese plate.

La Gioiosa Et Amoroso

Valdobbiadene Prosecco Superiore D.O.C.G.

Extra Dry Sparkling Wine

Organic, 11% alcohol

EB: Very pale yellow gold, with tiny bubbles rising to the middle and edges of my wine glass. Pretty fruit – sweet peach, apricot, apple, orange, pineapple and melon – all on the nose! Full mouthfeel and beautiful viscosity, with all of that same fresh fruit I found on the nose, and in the mouth it was like a homemade fruit cocktail. As this was the extra dry Prosecco I did expect more sweetness than the others I reviewed here, and was pleasantly surprised that though it had that sweeter quality, it was just a touch and equally enjoyable as those I tasted first.

Negroni Sbagliato Cocktail Recipe

How about a Negroni with Prosecco instead of gin, still keeping the Campari and sweet vermouth? If you are looking for a lower ABV cocktail this would fit the bill! It’s called a “Negroni Sbagliato” and the recipe is simple: Fill your choice of glass with ice, add 1.5 ounces of sweet vermouth, add 1.5 ounces of Campari, top with Prosecco and garnish with an orange slice or peel. I rounded everything up to two ounces of each, including the Prosecco. Delish!

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in the 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 Proof Awards, LA Wine Competition, Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Roundup: Your Favorite Cocktail Recipe to Make At Home

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Haven’t done a “round-up” article in a long time. That’s where I ask pals on social media to answer a question for me, and that I’ll be sharing the results in a blog post. I had this idea, about what cocktails we like to make at home,  when my sister-in-law made me one with a lovely rose-shaped ice sphere from Four Roses bourbon. So this is what I got when I asked others:

Janet B, “Ice, vodka, strawberry lemonade crystal light and diet ginger ale. Mimi’s Happy Juice.”

Marla L, “I love special ice and Four Roses is my favorite. And I’m with you – one large cube, one good bourbon and maybe an orange rind. Simple and clean and spirit forward, that’s my go to.”

Laura G, “I call this a Sunflower – recipe is from the bartender from Matteo’s restaurant in the Venetian. Equal parts: 1 ounce each of elderflower liquor – St. Germain, lemon juice, gin, Pierre Ferrand orange Curacao. Rinse the martini or coupe glass in absinthe (this is key). Shake the ingredients above in a cocktail shaker and serve with a lemon twist. It’s phenomenal.”

dtlaweekly, “Shot in a Styrofoam cup.”

Michelle T, “We enjoy a Penicillin, especially in the Spring/Summer months…2 ounces blended Scotch, 3/4 ounce fresh squeezed lemon juice, 3/4 ounce honey-ginger syrup, 1/4 ounce Islay Scotch and a lemon peel for garnish. We are loving our pellet ice maker in certain cocktails.”

Jeannie L, “This week, I’m doing 2 shots of my Bombay gin, about 2 fingers of cranberry juice, 2 fingers of tonic water, and 3 ice cubes. I stir that up and put it in the freezer for a slushy feel to it.”

Donald H, “Headed to Venice this summer so I’ve been on a Aperol Spritz exploration: 3 oz. Aperol, 3 oz. Prosecco, 1 oz. club soda, orange wedge and ice.”

Tony H, “A quarter ounce cognac, ¾ ounce ginger ale, Angostura bitters and ice. Was shown to me by the person at Remy Martin and it’s lovely.”

Richard H, “Bloody Mary: 1½ oz. of Vodka, 4 oz. Tomato juice or V8 juice, 1/2 tsp. of Horseradish, 2 dashes of Worcestershire sauce, 1 dash of hot sauce, black pepper, stick of celery and a lemon wedge.”

Lisa B, “One of my summer favorites is the Siesta Cocktail: 2 oz. silver tequila, 1/2 oz. Campari, 1/2 oz. fresh lime juice, 3/4 oz. fresh grapefruit juice, 1/2 oz. simple syrup. Garnish: slice of grapefruit peel.”

And the cocktail with the most unique ingredient list goes to Derek A, with “This has become the favorite in my home bar it’s very nice! The Obsidian: 1½ oz. Casa Dragones Blanco tequila, ¾ oz. cinnamon bark and star anise syrup, ½ oz. lime juice, a pinch of edible charcoal, Prosecco. Dry shake all ingredients, then shake with ice. Double strain into a rocks glass with one large ice cube. Top with Prosecco… I make my own syrup it’s really easy and it has an amazing flavor. The charcoal is from activated charcoal supplements from Amazon that I just open up and pour in to the mix it’s very easy.”

Mark H, “My dating life in college wouldn’t have been nearly as much fun if it weren’t for my Singapore Sling recipe! I rarely make much other than margaritas or whiskey (bourbon or rye) on the rock(s) at home nowadays. I also made a great Pina Colada but stopped when calories became an issue! Then there was the Mai Tai laundry sink recipe for big college parties. From memory the Singapore Sling: 2 oz. gin, 4 oz. sweet and sour, 4 oz. Club soda, 1/2 shot Grenadine syrup, cherry brandy floater and stir. After two of those, dates found me irresistible! P.S. A bartender at Sebastian’s in San Luis Obispo circa 1975 gave the recipe to me. I’m indebted to him!”

And one more from Mark H, “Another favorite version of ‘Walk The Plank’ is 1 shot each of dark rum, spiced rum, Kahlua and Frangelico. Serve in a 4 oz. plus shot glass.”

Deb N, “Since I am Canadian I will give you a Canadian drink, a Bloody Caesar: vodka, Clamato juice, lime juice, celery salt, Tabasco, Worcestershire, and a green bean for garnish.”

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.

Celebrate Annual National Prosecco Week July 18-24, 2022

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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 the fifth annual ‘National Prosecco Week’ (NPW) – a trade, media and consumer campaign developed in tandem with Colangelo & Partners – taking place from July 18-24, 2022.

This year’s celebration will move away from the heavily digital activations of last year, and adopt a hybrid approach with both digital and in-person experiences. The 2022 campaign includes a robust retail and restaurant partnerships), media and consumer campaign with a renewed focus on consumer events & sponsorships, targeted media relations and marketing, strategic media partnerships and dynamic social media and influencer activations. All activities aim to educate media, trade and consumers on how to identify authentic Prosecco DOC, showcase the versatility and pairability of each and further elaborate on the growing Prosecco DOC Rosé category.

Last year’s NPW reached over 218 million consumers and saw over 700 ecommerce and brick-and-mortar stores across 30 states participating. Retail partners reported significant increases in sales during the 2021 promotion, ranging from +7.6% to +274% and a sample of 150 participating stores sold Prosecco DOC for $226,121 in July 2021 with 4,384 bottles sold, an increase of nearly 700% compared to July 2020. U.S. consumers continue to express interest and curiosity in Prosecco DOC for its pleasing palate and approachable price point, the Prosecco DOC Consortiums is committed to enlisting consumers across the country to share in this year’s celebration.

“We are very excited to return for the fifth annual National Prosecco Week,” commented Stefano Zanette, President of the Prosecco DOC Consortium. “We hope to build on the momentum from last year and continue to connect with more retailers, strategic partners and ultimately more Prosecco lovers in the U.S.”

Continuing efforts from last year, consumers will be able to search for and purchase Prosecco DOC from local and national retailers on the National Prosecco Week online store in addition to having the ability to locate participating stores in your area through an interactive map. “NPW is a great opportunity for anyone to learn more about these extremely versatile wines,” says Sandra Spalding, Director of Marketing at Twin Liquors, adding, “We are excited to partake in NPW, with education and events, help our customers navigate the nuances of Prosecco DOC.”

This year, National Prosecco Week is partnering with a national media partner to drive consumer awareness through targeted advertising and social media promotions across many of the top consumer publications in the food and beverage industry. NPW has a strategic partnership with trade marketing agency, City Hive and Cru Luv Selections serves as the official sponsor of this year’s consumer events.

Prosecco DOC welcomes retailers and restaurants to participate in this nationwide celebration by hosting in-house or digital promotions, educational seminars, virtual tastings, package inserts and discounts. The following renowned Prosecco DOC producers are participating in this year’s campaign, including Bottega, Botter, Ca’ Furlan, Cantine Riondo, Casa Vinicola Abbazia, Gancia, Pizzolato, La Gioiosa, La Marca, Le Contesse, Mionetto, Pitars, Ruffino, Torresella, Val d’Oca, Valdo, Villa Sandi, Viticoltori Ponte, Zardetto and Zonin.

“We are incredibly excited to participate in National Prosecco Week,” says Michael Preis, Vice President Sales Innovation and Development at Taub Family Companies. “Dynamic initiatives like NPW that bring our brands together with consumers in partnership with our key trade partners are hugely impactful and truly instrumental in helping drive our business forward.”

Participating retailers and restaurants receive dynamic and educational POS materials to inspire consumer interest in the promotion. Additional benefits for participating partners include advertising support with National Prosecco Week’s top media partners, social media marketing, press support, and digital marketing. All partners will be featured on the National Prosecco Week website (http://www.casaprosecco.com).

For more information on National Prosecco Week and how to participate, please contact Karla Ravagnolo (kravagnolo@colangelopr.com) or Stefán Sigurðsson (ssigurdsson@colangelopr.com) of Colangelo & Partners (http://www.colangelopr.com), the agency of record in the US for the Prosecco DOC 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.

From August 11, 2020, the competent bodies (Italian Ministry of Agriculture) have allowed the production of Prosecco DOC Rosé, made from at least 85% Glera and 10-15% Pinot Nero only in the Spumante (sparkling) version and with the drier styles (from Brut Nature to Extra Dry). Prosecco DOC Rosé undergoes a longer second fermentation in the autoclaves (60 days as opposed to 30 days for Prosecco DOC), has a pale pink color and a fine and persistent perlage, and features aromas of white flowers, notes of apple and citrus, and scents of strawberry and raspberry. For more information regarding Prosecco DOC and Prosecco DOC Rosé, visit http://www.casaprosecco.com.

About Colangelo & Partners:

Colangelo & Partners (http://www.colangelopr.com) is the leading fine wine and spirits integrated communications agency in the United States, sought after by top brands and industry players for the quality of their results, creativity, and return on investment. The professionals at Colangelo & Partners work with integrity and passion to influence how US audiences perceive their clients: Earning consistent, high-quality positive media coverage; organizing signature events; strategizing and executing standout digital campaigns; and implementing trade programs that strengthen relationships within the industry. Colangelo & Partners’ clientele includes global, instantly-recognizable brands and passionate, up-and-coming vignerons and distillers; regional and national institutions; and technology and e-commerce companies innovating in the beverage alcohol sector.

Tasting Corvezzo Organic and Vegan Wines From Italy

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I don’t seek out wines that are organic or vegan, but I’ve been asked enough times which of these types I would recommend so that when I was offered the opportunity to sample three from Corvezzo in Italy – a Pinot Grigio, Prosecco and the new Prosecco Rose (the Prosecco DOC was recently allowed to produce a Rose) – I grabbed at it. Just for you. My tasting notes are below, and below that is more information from the winery.

Corvezzo the leading name in organically grown, vegan wines from northeast Italy’s Veneto region…are widely available and line priced at $13.

Tasting

(Just a note on the bottles for all three: they are not the traditional long-neck bottles but rather shorter and stouter, as well as having embossed rings around each, reminding me a bit of fine Italian EVOO bottles. Definitely eye-catching. Also eye-catching is the statement, “Made with organic and vegan grapes”, on the front labels.)

2020 Corvezzo Pinot Grigio delle Venezie DOC

100% Pinot Grigio grapes

12% alcohol

The color of the wine was the palest yellow side of the rainbow. The fruit aromas included fresh honeydew and cantaloupe melons, orange and white peach. There was also a faint note of cool and clean concrete after a heavy rainfall. On the mouth I noted fresh lemon zest, orange, pineapple, homemade limeade. There was a nice freshness, viscosity and long length. This would be the first white, after a Prosecco, to have as a start to a night of wine tasting.

2020 Corvezzo Prosecco DOC Treviso Extra Dry

85% Glera and 15% DOC admitted grapes

11.5% alcohol

Pale yellow in color; followed by aromas that reminded me of sliced pear, kiwi, fresh mown grass (my favorite aroma, second only to wine), cheddar cheese and wet pebbles. My first impression when I tasted the wine was of a bowl of chilled fruit cocktail with Maraschino cherries; as well as sweet butter, with a mild acidity, juicy quality and a long finish.

2020 Corvezzo Prosecco DOC Rosé Extra Dry Millesimato 

Glera and Pinot Nero grapes

11.5% alcohol 

I was excited, I won’t lie, about having a new Rose Prosecco, and maybe that’s why this one was my favorite in the line-up. This one had a lovely sun-kissed peach color, with aromas that reminded me of tangerine, lemon-lime, biscuit, wet stones and a sweet perfumy powder. On the mouth I got that same lemon, as well as fresh sliced peaches, yellow apple, Rainier cherry and pear. I felt that the wine delivered beautiful fresh fruit, with a medium acidity and would be a conversation-starter to enjoy with or without food.

From Corvezzo

Family-owned and run, Corvezzo has the largest acreage in Italy of certified organic Glera and Pinot Grigio. According to owner/winemaker Giovanni Corvezzo, his wines have not only adapted to organic farming – they have thrived, becoming stronger, with better balance and producing higher quality fruit. The signature wine style here is fresh and bright.

“Skins are thicker, and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.” — Giovanni Corvezzo.

Corvezzo wines are imported by Origins Organic Imports, an importer dedicated to seeking out and bringing to market, high quality certified organic wines from around the world. Corvezzo is a natural fit within their portfolio.

More 

It was 2013, and the Corvezzo (“kor-VETZ-zoh) winery was in the midst of the slow, seven-year transition (2010–2017) from conventional to organic farming. Many of the vines, not yet used to an herbicide- and pesticide-free environment, were not strong enough to withstand that year’s rain and humidity. Production dropped dramatically.

These days Giovanni Corvezzo styles himself a “Happy Farmer.” His Glera (the grape responsible for the region’s famous Prosecco) and Pinot Grigio vines have not only adapted, and become stronger, but are yielding abundantly, and producing better fruit. “Skins are thicker, and this helps wines develop better aromas. For this reason, I believe that organic grapes have the potential to generate superior wines.” The key word is “potential.” As a third-generation winegrower, Giovanni knows the work and care it takes to produce quality wines. What is incontrovertible, however, is that those thicker skins better protect the fruit from rain and parasites.

Founded in 1960 by Giovanni’s grandparents, the winery is in the village of Cessalto near Treviso, a sweet spot in the Veneto between the cool Dolomite Mountains and the sunny Adriatic Sea. Though farmers are generally conservative, the Corvezzo family was an exception. The second generation, sons Giuseppe and Renzo, not only expanded acreage but were early adopters in the 1970s of a more sustainable approach, experimenting with integrated pest control. The next decade saw the introduction of strip cultivation and the banning of synthetic herbicides.

Giovanni took over in 2009 and the following year started the transition to organic viticulture. In the winery, animal products were replaced so that today the winery is certified vegan. Wines are fined using bentonite clay. Giovanni is also looking at chalk (gypsum powder) to possibly replace the mildew-fighting copper sulphate used in the vineyard. As Giovanni puts it “What can we do to be even more sustainable? It’s continuous improvement.” And yes, in 2020 the team started looking at going biodynamic! To reduce the carbon footprint, there’s a photovoltaic plant, as well as a biomass plant that produces thermal energy from pruning waste. Of course, recycled materials are used for labels and boxes, and bottles are lightweight.

Today, all of Corvezzo’s 380 acres are organically farmed. Measured by acreage, that makes it one of Italy’s largest sources of organic Glera and Pinot Grigio. Size keeps prices down and Giovanni feels strongly that organic products should be “democratic.” “I buy organic products every day for me and my family. So, when I decided to become an organic farmer, I wanted to offer a certified wine without tripling prices.”

Corvezzo wines are made from a mix of estate and grower fruit. A few years ago Giovanni Corvezzo began sharing his know-how on organic viticulture with trusted growers, and today the Corvezzo team tightly controls what happens in non-owned vineyards. Corvezzo is certified fully organic in Europe, covering both viticulture and production in the winery. But, because of a difference in regulations, U.S. labels state: “Made with organic & vegan grapes.” The winery is not Italy’s largest producer of organic Glera and Pinot Grigio measured by volume; quality always tops quantity at Corvezzo.

The wines not only have the superior aroma of organically farmed fruit, but arguably greater concentration, thanks to those thicker skins. In addition, Giovanni Corvezza believes organic farming gives the wines better balance. The signature wine style here is fresh and bright.

The Corvezzo team is not resting on its laurels; the journey to ever-more earth-friendly production is ongoing. After all, Giovanni Corvezzo has to keep the patrimony safe for his two young daughters and all the members of the next generation. Indeed, Giovanni Corvezzo gives us a challenge. In 2016 a joint report by the International Federation of Organic Agriculture Movements (IFOAM EU) and the Research Institute of Organic Agriculture (FiBL) stated that converting 50% of EU land to organic farming by 2030 would reduce agricultural greenhouse gas emissions by 23%.“Being 100% organic is a mission! Will you help us attain this aim?”

For more information visit: https://www.theorganicprosecco.com/ and https://www.corvezzo.it/en/

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 11/2013: A Tasting of Veneto Wines

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Did you know that wines made in Veneto, Italy, account for 28 percent of Italian wine exports? I didn’t. But heck, I didn’t know that when I ordered local wine while visiting Piazza San Marcos in the late 1980’s that I was drinking Venetian wines.

This is a sampling of what I liked during a recent tasting event of the area:

Veneto, courtesy Italian Wine Central

Veneto, courtesy Italian Wine Central

Prosecco Selezione Raphael DAL BO Organic Extra Dry DOC

11% alcohol

Location of vineyards: Valdobbiadene (Veneto)

www.raphaeldalbo.com

On both the nose and in the mouth I got a delightful mix of apple, lemon and pear, with the addition of jasmine on the nose. This is not something to waste in a glass with orange juice.

Prosecco Spumante Extra-Dry Andrea Biasiotto DOC

11.5% alcohol

Location of vineyards: Prosecco D.O.C. area

www.vinibiasiotto.it

Can you say, “Sour green apple Jolly Rancher candy?” I sure could. Took me awhile to find other notes on the nose, but I finally did get juicy peach and concrete. In the mouth a nice mouth-coating viscosity increased the sweet flavors.   Another wine not to be wasted in a cocktail but drunk on tis own.

Il Cattivo Amarone della Valpolicella DOC 2009

16% alcohol

Location of vineyards: Marano di Valpolicella (Verona)

www.lealbare.it

This one screamed, “Butcher shop!” I got pork, beef, prosciutto…just exactly what you would find in a cold butcher shop. The only other note I detected on the nose was stewed plum. Once tasted I got dark smoky fruit and the whiff of a cigarette.

Amarone della Valpolicella “Carnera” Riserva DOC 2008

16% alcohol

Location of vineyards: Lavagno, D.O.C. area (Verona)

www.cantinaroncolato.com

Okay, one more time, this one yelled, “Sour cherry!” Add to that a little bit of tree bark and that was the nose. Tasting this was very interesting: smooth dark fruit and cigar.

Amarone della Valpolicella DOC 2008

16% alcohol

Location of vineyards: San Pietro di Lavagno (Verona)

www.domenicofraccaroli.com

Okay, I won’t scream but I did feel that the nose of this last Amarone was like a Port wine. On both the nose and in the mouth I got chocolate covered raisins, with pleasant blue and black fruits.

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Note: Our tasting was presented by U.Vi.Ve. (Unione Vini Veneti). 
Speakers included: Arturo Stocchetti, President of Consorzio Unione Vini Veneti DOC; 
Alessandro Torcoli, Publisher of Civiltà del Bere; and
Piero Selvaggio, Owner Valentino Restaurants.

Participating wineries in the day-long event included: Bennati, Biasiotto, Cantina Alice bel Colle, Cantina di Cormons, Cantine Monfort, Cesconi, Domenico Fraccaroli, Le Albare, Orion Wines, Poggio Torselli, Pojer & Sandri, Produttori delle Langhe, Riveri Wine International, Ricci Curbastro and selected wineries from winegrowing associations of the Friuli-Grave, Friuli-Collio, Chamber of Commerce of Udine, U.Vi.Ve – Unione Vini Veneti, Consortium Wines of Romagna and Confcooperative Umbria.