Vera Wang Debuts Prosecco

July 11, 2021 by evebushman

NEW YORK, /PRNewswire/ — Vera Wang is proud to announce PARTY, a premium Italian prosecco made for celebrating life’s moments, big and small!

Photo from: Ravitz ShopRite Wines & Spirits

PARTY embodies the Bright, FUN and Fashion-Forward side of the globally renowned Designer and Style Icon…with the same bold spirit that transformed fashion by reimagining the bridal space, Vera Wang is now turning her creativity and passion for design toward how — and what — we celebrate.

“First and foremost, I am a Designer, but I am also an entrepreneur and brand builder. I’ve dedicated my entire life to designing how people celebrate, and not just their weddings – from what they wear to how they entertain, from their tableaus and tablescapes, to how they live at home – and now, what they drink! PARTY is a natural extension of what I already do,” says Vera Wang. “Why prosecco? CELEBRATION! When I think of romance, fun, laughter, joy, friendship, I think of prosecco, it is the wine that personifies emotion and sheer happiness.”

Vera Wang’s attention to detail has shaped every step of PARTY from grape to bottle. Designed to look chic on any table, the bottle is a sleek matte silver with “PARTY” in bold neon yellow letters exuding a modern, easy sensibility. The back of the bottle features an invitation to PARTY from Vera.

“This project involved input from my friends, family, even clients. A sort of family affair!”

To craft the prosecco Vera Wang looked to find a winemaker with both heritage and pedigree. She turned to the top winemaking region Piemonte, known for its sparkling wines, and to Araldica, producer of the best-selling Moscato in America. Led by second-generation winemaker Claudio Manera, it is one of Italy’s fastest-growing producers and most forward-thinking winemaking co-operative. Manera continues his father’s commitment to Italy’s winemaking traditions, preserving local varieties, protecting the environment and valuing the characteristics of each wine.

“At Araldica we celebrate our roots, land and people, balancing our drive for innovation with respect to tradition,” explains Manera. “Vera Wang has our same philosophy, making this collaboration organic for us. This wine speaks to her fresh perspective, taste, passion and dedication to crafting a premium prosecco.”

Retailed at $25, Vera Wang PARTY is crafted from 100% Glera grapes and boasts aromas of apple and stone fruit, citrus notes and fresh acidity on the palate, with a soft and fruity finish. This new prosecco offers a fresh perspective in the sparkling wine category with its crisp effervescence, coupled with a bold aesthetic and playful voice. Vera Wang PARTY is currently available, and consumers are encouraged to visit VeraWangParty.com for more information on the wine or where to purchase it.

As society reimagines what it looks like to gather, Vera Wang’s PARTY reimagines what it looks like to celebrate. It’s what we could all use right now – a little bit of fun, a little bit of joy, and a new way to commemorate life’s meaningful moments.

ABOUT VERA WANG: A native New Yorker who spent her career at the forefront of fashion, Vera Wang began a sweeping makeover of the bridal industry in 1990 with the opening of her flagship salon at the Carlyle Hotel in New York City. Today, the flagship continues to showcase collections known for sophistication, extraordinary detailing and a cool, modern sensibility.

In 2000, Vera Wang’s enthusiasm for couture resulted in the launch of her highly acclaimed ready-to-wear collection. The Council of Fashion Designers of America honored Vera Wang by naming her “Womenswear Designer of the Year” in 2005. Wang has been recognized with numerous awards and accolades but most notably she was awarded the prestigious Legion of Honor, an order of distinction by the Republic of France. The Vera Wang brand reflects her vision to create a lifestyle that goes beyond core bridal and ready-to-wear, and into publishing, fragrance, beauty, accessories and home. Driven by artistic, modern, luxurious design and a high level of customer service, Vera Wang’s collections hold impeccable customer appeal.

Vera Wang collaborates with leading global partners and manufactures the majority of its bridal collection in company-owned workrooms in the United States. www.verawang.com.

Bubbly with #ClinkDifferent

July 9, 2021 by evebushman

The latest educational wine tasting event from Clink Different “celebrated all things sparkling from Germany and Bordeaux (with) a virtual tasting of Crémant de Bordeaux and German Sekt.” We were greeted in the Zoom presentation by Cecile Ha from the Bordeaux Council. Ha shared that both Germany and Bordeaux created white, red and sparkling wines, benefitted from a young generation of both male and female winemakers, and both are also well known for healthy tourism in their respective wine regions. Ha then introduced our host for the event, New York Sommelier and Martha Stewart Living wine expert Sarah Tracey.

Tracey shared that all of the four sparkling wines we were to taste “checked off all of the boxes” in being delicious, fun and affordable. She had presented a food pairing for each sparkler which I will share in our tasting notes below. For this tasting I enlisted help from local pals and Friends Who Like Wine in The Glass founders Vashti and Stephen Roebuck.

The Bubbles

Celene NV Cuvee Amethyste

60% Merlot, 40% Cabernet Franc. Region/AOC: Crémant de Bordeaux. SRP: $12. Importer: Fine Wine and Good Spirits.

From Tracey: Bordeaux Crémant AOC can be made with both white and red Bordeaux grapes, they spend 12 months in traditional aging methods and there are 214 growers in the appellation. This example was a Blanc de Noir, meaning a white wine from red grapes, and should be drunk within one to two years of bottling. Aromas and flavors: yellow plums, persimmon, honeysuckle. Suggested pairing: green olives, oysters, something salty/briny and creamy.

From our group: We found the choice of red Bordeaux grapes unique, but the flavor was all sparkling with no hint of red fruit: apple, French toast, sweet Meyer lemon, white peach and wet pebbles. A steal and a conversation starter for $12.

Markus Molitor NV Riesling Sekt

100% Riesling. Region/AOC: Mosel. SRP: $19. Importer: Banville Wine Merchants.

From Tracey: Sekt is the word for sparkling in German and there are different quality levels. In the 1800s German winemakers traveled to France to learn how to make sparkling wine. The Mosel region is known for Riesling, is the oldest, has very steep inclines and red volcanic slate soil. Aromas and flavors: Pear, peach, white pepper and nectarine. Suggested pairing: Prosciutto due to its fat and saltiness, working well against the acidity in the wine.

From our group: Cantaloupe melon, biscuit, cool asphalt and milk aromas, with flavors of peach, Red Delicious apple, sweet creamed corn and a nicely carbonated 7 Up. I’d totally buy this one for $19.

Calvet 2018 Brut Rose

100% Cabernet Franc. Region/AOC: Crémant de Bordeaux. SRP: $18. Importer: Monsieur Touton.

From Tracey: 31% of Crémant de Bordeaux are Rose wines, with over 100 wine growers planting specifically for Rose Crémant. There has been a 13% increase in the past 10 years making Rose. The grapes for this wine were manually harvested and manually pressed. Aromas and flavors: Raspberry, wild strawberry and tannins. Suggested pairing: milk chocolate with 40% to 50% cacao, the tannins in both make the pairing work. Also goes well with Prosciutto.

From our group: Very pretty rose gold color with bubbles racing their way to the top of my glass. On the nose there was icy peach, cantaloupe melon, red berries and wet river rock; followed by flavors of freshly sliced peaches, more melon including Honeydew, sweet ripe pears and an interesting minerality that played on my palate for a long finish.

Raumland Cuvee Marie-Luise Brut 2013

100% Pinot Noir. Region/AOC: Rheinhessen. SRP: $46. Importer: German Wine Collection.

From Tracey: This wine is made by “The Pope of Sekt”, has a cooling influence from the climate as well as chalky soil. This was the “premium” wine in the line-up. Aromas and flavors: fresh, minerality, saltiness. Suggested pairing: Drunken Goat cheese and any other “zingy” cheeses.

From our group: Green apple, cheese toast, almond cookie, white peach, Hawaiian ginger flower, citrus oil and hints of crisp slate. This was the favorite amongst the people in the Zoom tasting.

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.

Prosecco DOC Consortium Celebrates The World’s Most Popular Sparkling Wine With The Fourth Annual ‘National Prosecco Week’ July 19-25, 2021

June 29, 2021 by evebushman

NEW YORK (PRWEB) – The Prosecco DOC Consortium, the entity that oversees the production of the world’s most popular sparkling wine, is pleased to announce ‘National Prosecco Week’ (NPW) – a trade, media and consumer campaign developed in tandem with Colangelo & Partners – will return for its fourth annual celebration of Italy’s most renowned bubbles from July 19-25, 2021, and for the first time including Prosecco DOC Rosé.

The Prosecco DOC Consortium successfully pivoted to virtual activities for last year’s celebration and will continue the digital momentum for this year with virtual seminars, 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 introduce the growing Prosecco DOC Rosé category.

Last year’s NPW reached over 148 million consumers and saw over 500 stores participating in the national retail and e-commerce promotion. Retail partners reported significant increases in sales during the 2020 promotion, from +21% to +274% when compared to the same period in the previous year. U.S. consumers continue to gravitate towards Prosecco DOC for its pleasing palate and approachable price point, evidenced by Prosecco’s continued momentum into 2021 as retail dollars in IRI channels have surged 38% in the year to date. In addition, Prosecco’s off-premise volume increased 26.5% in the 13 weeks ending March 27, according to Nielsen.

“We are very excited to introduce the Prosecco DOC Rosé category to the fourth annual National Prosecco Week” commented Stefano Zanette, President of the Prosecco DOC Consortium. “As we carefully approach a world reopening, we are excited to see the personal celebrations Prosecco DOC and Prosecco DOC Rosé are meant to accompany, resuming safely. We are expanding on the success of last year’s all-digital National Prosecco Week to connect with more retailers, strategic partners and ultimately more Prosecco lovers in the U.S., which continue to grow in numbers as wine drinkers discover and explore the diversity within Prosecco DOC and its ever evolving, always timeless sense of flavor, festivity and diverse food pairing options for even the most discerning palates.”

For the first time ever, National Prosecco Week will have its own online shop, where consumers can search for and purchase Prosecco DOC from local and national retailers. This year, National Prosecco Week is partnering with wine trade media publications, SevenFifty and VinePair, to drive trade and consumer awareness through online ads, social media promotions, dedicated articles, retail incentives and more along with strategic partnerships with trade marketing agencies 3×3 and City Hive. Additionally, Grand Reserve Mastercard will serve as the official credit card sponsors of NPW with various promotions and offers for cardholders.

Prosecco DOC welcomes retailers to participate in this nationwide celebration by hosting in-store 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 Anna Spinato, Antonio Facchin & Figli, Astoria, Biancavigna, Bottega, Botter, Cantina Pizzolato, Cavit, Domus Picta, Fantinel, Gancia, La Gioiosa, La Marca, Le Contesse, Masottina, Mionetto, Piera 1899, Pitars, Ruggeri, Tenuta Sant’Anna, Torresella, Trevisiol & Figli, Val d’OCA, Valdo, Villa Sandi, Voga, Zardetto and Zonin.

“We are excited to participate in National Prosecco Week again,” says Doug Jeffirs, Director of Wine Sales at Binny’s Beverage Depot, Chicago’s largest wine retailer. “Prosecco DOC is a fan favorite and we saw that through our sales, which increased over 21% during last year’s National Prosecco Week, compared to the same week in 2019.”

Participating retailers will receive dynamic and educational POS materials to inspire consumer interest in the promotion. Additional benefits for retail participants 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 Amanda Torres (atorres@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.

DAVE AND PATTI REISS, AND JARED MEISLER, ANNOUNCE GRAND RE-OPENING OF VENICE’S THE BRIG

June 2, 2021 by evebushman

VENICE, California – THE BRIG, the iconic Westside watering hole, reopened on Friday, May 28, 2021. Owned and operated since 2000 by the reputable Dave and Patti Reiss (Reiss Co – Nueva, The Alibi Room & Vito’s Pizza), are newly joined by notable Los Angeles restaurateur Jared Meisler (Nueva, Roger Room, The Friend & The Little Friend). Fresh off their recent successful launch of Nueva, the trio has teamed their talents in reintroducing their fans to THE BRIG 3.0. Taking guests back in time to experience what was Babe Brandelli’s original Brig, featuring a late sixties mid-century esthetic of terrazzo floors, wood paneling, light earth-toned walls, smooth sounds of vintage Soul, Rock & Roll, and of course, Babe’s raison d’être – boxing.

Photo credit: Rob Stark Photography.

THE BRIG, located at 1515 Abbot Kinney Boulevard (where it meets Palms Blvd.), with its bohemian charm and charisma reflecting the neighborhood’s diverse spirit, has always been the gateway to Los Angeles’ premier dining and shopping mecca in Venice, California. When travelers first glimpse THE BRIG’s iconic sign above the illustration of renowned Golden Globes boxer and former owner, “Babe” Brandelli, they know they have arrived in the heart of the Abbot Kinney district.

The Babe’s other passion, THE BRIG’s drink menu, has been re-mastered by Meisler and the reputable Raul Yrastorza, who crafted the tequila and Mezcal collections at Nueva, El Carmen and Las Perlas. The bountiful options include playful takes on boxing-centric craft cocktails, a who’s who of local brewers, California winemakers, kombucha and sparkling cider craftsmen, as well as a fresh take on the obligatory spirits menu. And to make a good situation even better, Meisler and the Reiss’s have invited sought-after sandwich aficionado UNCLE PAULIE’S to join the party, setting up shop at the far end of the bar, offering their classic Italian-American sandwiches in-house to match the playful beverage program.

THE BRIG’s storied marquee guides visitors to its entrance. Once through the weathered door, guests are greeted by a newly refreshed mid-century interior, influenced by the popular modern stylings during the early years of “Babe” Brandelli’s Brig. On the left lies a long Brazilian mahogany bar handsomely fitted with nougat leather barstools accentuated by brass fixtures. Behind the bar, patrons can ogle THE BRIG’s broad collection of distinctive spirits showcased below three large rectangular wood-framed mirrors that allow guests to observe the comings and goings around the room. There are three large flat-screen televisions perfect for upcoming spectating events. Complementing the bar are intimate mahogany banquettes covered in camel ultra-suede. Venturing deeper into the hull of THE BRIG, find subtle rise leading to an elevated play area where L-shaped, camel-colored bench seating frames the vintage maroon Valley-Dynamo billiard table. Large globes hang from the ceiling, effusing soft light reflecting off back-painted mirrors, flowing with varying shades of colored glass. The walls are adorned with Ellsworth Kelley-inspired mid-century geometric works of art.

At the rear of the bar is the entrance to the newly added expansive patio, flanked by the famed Art Mortimer mural-with-in-a mural. Guests can lose themselves in this spacious outdoor seating area as they wind through a mix of Ficus trees and colorful picnic-style tables and benches reminiscent of the mysterious corners and out-of-the-way spots found in yesterday’s fern bars. The setting exudes the relaxed southern California style and vibe for which Venice is known. Whether it is a warm summer evening or First Friday, it will be the place to see and be seen.rum

THE BRIG continues with its popular MOJITOS menu, including SPICY with Havana Club Rum, Mint, Lime & Thai Bird Chili; MEZCAL with Mal Bien Mezcal, Mint & Lime; ABSINTHE with Pernod Absinthe, Mint & Lime. HOUSE COCKTAILS include BANTAMWEIGHT with Passion Fruit, Aperol & Prosecco; KNOCK OUT with Vodka, Cucumber, Mint, Ginger & Crushed Ice; D0WN BY LAW with Rye Whisky, Fernet Branca & Angostura Bitters, Stirred and Served Up; SOUTHPAW with Reposado Tequila, Hibiscus, Mandarin, Averna, Served Tall & Over Ice; MAIN EVENT with Blanco Tequila, Ancho Chili, Pineapple, Lime, Served Tall & Over Ice; and SLUGGER with Bourbon, Baronjager Honey Liqueur, Lemon, Habanero Bitters, Stirred & Served on the Rocks. Meisler also adds a SHOT & BEER menu including “BABE” BRANDELLI with Bourbon + Rolling Rock Bottle; JULIO “EL CESAR” CHAVEZ with Tequila + Carta Blanca Bottle; RAY “BOOM BOOM” MANCINI with Ferrari (Half Fernet/Half Campari) + Peroni Bottle; JAMES “LIGHTS OUT” TOMEY with Elijah Craig + IPA Can; and “MARVELOUS” MARVIN HAGLER with Mezcal + Grapefruit Radler Can. (For a complete list, please visit THE BRIG’s online drink and spirits menu)

THE BRIG is open for service Monday – Friday from 4:00 p.m. – 2:00 a.m., and Saturday & Sunday from 12:00 p.m. – 2:00 a.m. For those seeking a refined private experience, THE BRIG offers customized Private Events by appointment.

Beverages will be available for takeout.

ABOUT JARED MEISLER:

Jared Meisler, raised in Los Angeles, discovered his passion for nightlife and bringing people together while playing music in clubs on the Sunset Strip. Meisler began his career promoting shows and parties and booking fellow musicians and DJs in old mansions and warehouses throughout Los Angeles. In 2006, Meisler partnered with restaurateur and hotelier Sean MacPherson. Together they opened Bar Lubitsch, an art deco-styled Vodka bar in West Hollywood, then the instant classic – The Roger Room, followed by The Pikey, a high-end pub on the Sunset Strip. Desiring to expand his network, Meisler partnered with Artist Andre Saraiva to open The Friend, in Silverlake which instantly became a hub for artists, musicians and all creative types. The Friend, known as one of the coolest bars in town, expanded to Venice with The Little Friend. The Little Friend is located just behind the former Sunny Spot in Venice and led to the successful collaboration with Dave & Patti Reiss (Reiss Co) and the transformation of Sunny Spot into Nueva in 2020.

ABOUT DAVID & PATTI REISS (REISS CO):

Dave Reiss is an icon of the L.A. scene, responsible for opening Swingers on Beverly, Red, Sugar, The Brig, and half a dozen other properties. Patti met Dave while working in marketing at New Line Cinema, having spanned an extensive career in the entertainment industry from Warner Music Group to BMG. Patti is no stranger to the food world, having founded a family baking company patronized by hotels and gourmet food shops in the Twin Cities. After The Brig, Patti and her husband Dave opened a series of properties under the Reiss Co umbrella, beginning with Beechwood in 2004. Together, the two share an entrepreneurial spirit that has grown over the years into the vibrant Reiss Co portfolio of restaurant and bar concepts providing outstanding food, wine, cocktail, and service in exceptional spaces throughout their Los Angeles community.

THE BRIG

1515 Abbott Kinney Boulevard, Venice, CA 90291

310.399.7537

info@thebrig.com

For more information, the public can visit:

www.thebrig.com

Follow THE BRIG:

Facebook: @TheBrigVenice

Instagram: @thebrigvenice

Twitter: @thebrigvenice

The production of Cavas de Guarda Superior of the D.O. Cava will be 100% organic by 2025

May 24, 2021 by evebushman

Spain’s most exported Designation of Origin announces a turning point in sustainability as a result of its new regulations, the most demanding in the world for quality sparkling wines made using the traditional method.

The new Master of Wine, Álvaro Ribalta, moderated a pioneering roundtable focused on organic and biodynamic viticulture and oenology in Cava, a joint effort by D.O. Cava to “guarantee the conservation of the territory and the future of the sector for generations to come”.

Vilafranca del Penedès, April 2021 – The D.O. Cava has announced today that by 2025 the production of Cavas de Guarda Superior, a category of the highest quality that includes Cavas Reserva (minimum 18 months of ageing), Gran Reserva (minimum 30 months of ageing) and Cavas de Paraje Calificado (from a specific area and with a minimum of 36 months of ageing), will be 100% organic.

This milestone is the result of the demanding new regulations that the D.O. Cava has introduced, the most exacting standards in the world for quality D.O. sparkling wines made using the strict traditional method. With their enforcement, the D.O. Cava strengthens its qualitative foundations by committing to 100% organic, long aging, vineyards with a minimum age of 10 years, production limited to 10,000 kilos of grapes per hectare, mention of the year of harvest on the bottle, and rigorous traceability (guaranteed from grape harvesting to bottling).

All these controls aim to ensure the conservation of the territory and the future of the sector for generations to come, consolidating the growing trend of organic wine, which is also gaining more importance within D.O. Cava itself. Javier Pagés, president, confirms that “D.O. Cava is evolving. The number of bottles of organic Cava produced has now reached 13,780,711 units, 34.09% of which corresponds to Premium organic Cava.” He highlights the considerable effort of the D.O. in promoting organic production. “We know that both the consumer and the market are demanding it. This care and preservation of the territory is something with which we identify closely.”

The Cava D.O. towards organic production, for a more sustainable and environmentally friendly world

The D.O. Cava’s firm commitment to ecology and biodynamics was reflected at a recent roundtable discussion “The D.O. Cava towards organic production, for a more sustainable and environmentally friendly world,” moderated by Álvaro Ribalta Master of Wine.

During the session, in which five organic and biodynamic wineries from DO Cava took part, representing the wide range of the appellation, the most important aspects of ecology applied to the vineyard and winery were analyzed, from soil management to marketing, concluding that its benefits are extraordinary.

Special emphasis was placed on relevant issues already being actively discussed in D.O. Cava, such as the conservation and development of terroirs, biodiversity and landscapes, responsible water management, and the measurement and reduction of the carbon dioxide footprint or greenhouse gases that affect global warming. The benefits of using recyclable and compostable materials in both bottles and packaging (recycled paper, non-polluting inks and plant-based plastics, among others) were also addressed.

The speakers who brought their considerable experience and knowledge to the roundtable were Eva Plazas (Vilarnau oenologist), Mireia Pujol-Busquets (Alta Alella assistant manager), Salvi Moliner (Oriol Rossell oenologist), Marta Casas (Parés Baltà oenologist), Toni Cantos (Juvé & Camps oenology director) and Isabel Vidal (vine and wine sector spokesperson for the agricultural union, Joves Agricultors i Ramaders de Catalunya).

D.O. Cava, committed to origin, land and sustainability

With more than 60% of sales to the international market, Cava is the Spanish D.O. that exports the most wine: its 370 associated wineries are present in over 100 countries. The D.O. encompasses more than 38,000 hectares of vineyards and more than 6,800 winegrowers. Cava harmonizes perfectly with every type of gastronomy, and is made using the traditional method, with a strict commitment to origin, land, and sustainability.

Web: Cava.wine

Facebook: facebook.com/do.cava

Instagram: instagram.com/Cava.do/

Twitter: twitter.com/DO_Cava

YouTube: youtube.com/c/doCava

Le Colture: A family secret in the heart of the Valdobbiadene Prosecco Superiore hills

May 9, 2021 by evebushman

Santo Stefano di Valdobbiadene is a small village set in the vine-chequered mosaic of the Prosecco hills. Le Colture has grown wines here since the 1500s, under the guidance of the same family.

In 1983, Cesare Ruggeri launched its entry into the field of sparkling wines, and today it boasts an extraordinary heritage of expertise–know-how spread over a vast array of its own production secrets, both great and small; a deep understanding of its entire growing area and its vineyards; and an inborn sensitivity to the health and well-being of each vineyard.

For some years now, Cesare’s three children, Silvia, Alberto, and Veronica, have been intensely involved in winery activities, bringing to its operation a surge of enthusiasm and the invaluable innovative spirit characteristic of the young generations, without however forgetting love for their own land and respect for winemaking traditions.

Le Colture today extends for 40 directly-owned hectares of land planted with vines in the DOCG Conegliano Valdobbiadene area. This is an exception for this area. The vineyards are partially situated near the company and partially distributed in other areas; from the territory of Valdobbiadene with a piece in the Cartizze hill to the Soligo hills up to the plateau of San Pietro di Feletto behind the historical city of Conegliano Veneto. The effect of this is the production of different wines with specific characteristics that are particular to very particular pedoclimatic situations.

The company preserves much of the tradition of the place and methods, but with an eye for innovation, both with regards to positioning and the product, thus obtaining immediate, fresh wines that are easily drinkable with special attention to quality.

On the wine-list:

Valdobbiadene D.O.C.G. Spumante Superiore di Cartizze
‘Cruner’ Valdobbiadene D.O.C.G. Spumante Dry
‘Pianer’ Valdobbiadene D.O.C.G. Spumante Extra
‘Fagher’ Valdobbiadene D.O.C.G. Spumante Brut
Rosè Spumante Brut
‘Mas’ Valdobbiadene D.O.C.G. Frizzante

Social Media channels:

Facebook: Le Colture Azienda Agricola
Instagram: lecolture_valdobbiadene

Web-site:

Winery: https://www.lecolture.com/
Hospitality / Agriturismo Prime Gemme: https://www.lecolture.com/hospitality.html

Josh Cellars Launches New Prosecco Rosé

May 5, 2021 by evebushman

STAMFORD, Conn. /PRNewswire/ — Josh Cellars is giving us a new reason to celebrate: Prosecco Rosé. America’s most popular premium ($10+) wine brand is among the first to market with Italy’s newest approved sparkling varietal.

Josh Cellars is among the first to market with Italy’s newest approved sparkling varietal: Prosecco Rosé.

“We all have reasons to toast those we love, maybe now more than ever,” says Joseph Carr, founder of Josh Cellars. “Our new Prosecco Rosé is a way to celebrate and express genuine gratitude for simple, everyday moments, together in person or virtually.”

Josh Cellars Prosecco Rosé has scents of fresh wild berry and blackberry, complemented by a refreshing acidity and effervescence. It is light bodied, pairing perfectly with seafood, cured meats, cheeses and classic brunch dishes like eggs Benedict.

Until last year, Prosecco Rosé was neither permitted nor even possible. Prosecco production is tightly controlled by Italian wine officials to ensure superior quality, making it similar to wines of the Champagne region. To clearly differentiate Prosecco Rosé from other bubbly selections, winemakers must follow specific guidelines related to sourcing and production.

All Prosecco is made in a specific region of northern Italy, with at least 85% Glera grapes. While many Americans may not recognize the name, Glera’s wine roots go back to the Roman Empire. Notably, Glera ripens later than some other grapes, providing a higher acidity ideal in sparkling wine.

Previously, Italy permitted winemakers to blend only white grapes to produce Prosecco. Last year, Italian wine officials changed the rules, allowing for up to 15% Pinot Noir, a red grape. Pinot Noir enables the production of outstanding sparkling wines and it is often used in some of the best white and rosé Champagnes.

“Prosecco Rosé is like a perfect marriage,” says Daniele Pozzi, a fourth-generation Italian winemaker. “Pinot Noir grapes bring warmth and depth to the relationship, making Prosecco even better in many ways.” In addition to flavor, Pinot Noir provides Prosecco Rosé its beautiful pink color.

Josh Cellars previously partnered with Pozzi on Josh Cellars Prosecco winemaking, which launched in 2019. In just a little more than a year, Josh Cellars Prosecco is now the fastest-growing and fourth-most-popular Prosecco in the United States. The Pozzi family now makes Josh Cellars Prosecco Rosé as well.

Josh Cellars Prosecco Rosé (MSRP $14.99) can be purchased directly at JoshCellars.com and through retailers nationwide.

About Josh Cellars

Josh Cellars was founded by Joseph Carr, a sommelier and vintner. Josh Cellars offers bold, complex and approachable wines for drinking with family and friends. Sourced from vineyards across California, Josh Cellars offers 11 varieties, including Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Pinot Noir, Merlot, Rosé, Legacy Red Blend, Pinot Gris, Prosecco, Prosecco Rosé and Pinot Grigio. Josh Cellars also has a tier of premium wines called “Reserve,” with longer oak maturation. Wines in the Reserve collection include North Coast Cabernet Sauvignon, Paso Robles Cabernet Sauvignon, North Coast Chardonnay and Bourbon Barrel Cabernet Sauvignon. Josh Cellars wines are available at retailers nationwide: www.joshcellars.com

Eve + Friends Taste Through Gambero Rosso’s Tre Bicchieri Tour

April 9, 2021 by evebushman

Once again, as I sometimes do, I get an invitation so remarkable I share the details with you. This is one of those times. Three cases of award-winning Italian wines to be tasted and reviewed over three zoom meetings in two weeks. This was literally the best two weeks I have spent over the last 52 weeks of our Covid year.

The tasting featured exceptional wines that have been awarded the coveted 2021 Tre Bicchieri designation, a designation given to only 1% of the top wines of Italy…

Just some of my favorites from the three tastings!

Tasting 3 of 3 (I’m starting with these as this was my favorite case. Note: Sup is Superior, Cl. is Classico, Ris. is Riserva)

Ottella-Veneto-Lugana Molceo Ris. 2018 EB: Notes of ripe apple, sweet limes, riverbed, minerality, fresh and balanced. Right out of the gate – I liked this first wine.

Perla del Garda-Lombardia-Lugana Sup. Madonna della Scoperta 2017 EB: Bruised apple, cream, salinity, stone, butter – Chardonnay-like. I liked this wine even more.

Tacchino-Piemonte-Barbera del M.to Albarola 2016 EB: Big dark fruit, black pepper, spicy with a beautifully balanced mouthfeel, my first red of the day and another on my favorite list.

Badia a Coltibuono-Toscana-Chianti Cl. 2018 EB: Bright red fruit, tart cherries, dust, rose petals, stemmy. This would be liked by my Pinot friends for sure.

Barone Ricasoli-Toscana-Chianti Cl. Gran Selezione Colledilà 2017 EB: Rich red fruit, balanced fruit and spice, earth, minerals, dry.

Tenuta di Arceno-Toscana-Chianti Cl. Ris. 2017 EB: Much darker on the nose and palate then the last two. Dark dry berries, espresso, dark chocolate, spice, drying tannins.

Tenuta Monteti-Toscana 2016 EB: Made with Petit Verdot, Cab and Cab Franc, this may have been my favorite wine of the day. Aged dark fruit, bark, cigar, sweet char, extra-long finish.

Piaggia-Toscana-Carmignano Ris. 2017 EB: Pungent dark fruit, rich, spicy, peppery, a hint of mint. A blend of Sangiovese, Cab and Merlot, and you guessed it, another favorite in the tasting.

Aria di Caiarossa-Toscana 2016 EB: A beautiful nose filled with rich fruit, pepper, concrete, toasted oak and sweet berry. A blend of Cab, Cab Franc and Merlot and yep, another one I wanted more of.

Tenuta di Sesta-Toscana-Brunello di Montalcino 2015 EB: A powerhouse of a wine with notes of dusty mature fruit, a lively palate that included cream and oak, heightened by floral notes and a fresh garden of herbs and flowers on the nose.

Speri-Veneto-Amarone della Valpolicella Cl. Sant’Urbano 2016 EB: This may have been the one wine I had enjoyed in the past and did again today. This one was velvety, just perfect with fruit, spice and dust, with a lovely lightly sweet long finish.

Tenuta Sant’Antonio-Veneto-Amarone della Valpolicella Campo dei Gigli 2016 EB: Our last wine of the day had a big nose filled with plums, prunes, oak, cigar, cigarette and smoke. Another great wine.

For the first two meetings I benefitted by having two collectors and two sommeliers joining me. The notes below are from Steve Roebuck, SR, Founder of Friends Who Like Wine in the Glass Facebook Group, edited down a bit due to space, with only additions from me as EB in italics.

Tasting 1 of 3:

2019 Bortolomiol Valdobbiadene Brut lus Naturae SR: Ocean spray/salt on the palate with warm pears and apples, hints of wet river rock blending with lemon, bread, almonds and grassy notes. EB: Fresh fruit cocktail and Golden Delicious apple. My first favorite of the tasting.

2019 Biancavigna Conegliano Valdobbiadene Rive di Soligo Extra Brut SR: Bouquet of marzipan, apple, pear, creamy oats, brine, lime, peach and minerals. The wine had bright acidity but lacked depth and harmony. EB: Bruised fruit, minerality, earth and a marked tartness.

2019 Borgoluce Valdobbiadene Rive di Collalto Extra Brut SR: Aromas of warm pears, apricots, brine, wet slate and almond paste. The wine was balanced with nice layers of fruit, minerals that gave way to a lovely finish with hints of candied ginger. EB: Wet pebbles and cream.

2018 I Campi Soave CI. Campo Vulcano SR: A hint of petroleum and notes of lemon, lychee, wet gravel, nutmeg, grass and a nice earthiness. The wine had a lovely refreshing finish with a crisp note of pineapple. EB: Tropical fruit, Meyer lemon, and no acidity. Another fave for me.

2018 Leonildo Pieropan Soave CI. Calverino SR: Lovely aromas of salted ginger, white pepper, white peach, fuzzy kiwi and wet minerals. The wine was intriguing with more lovely layers of peach, ginger, bitter chalkiness, baking spices and a nice savory quality. EB: Fresh citrus fruit, a sweeter nose that grew over time and great balance. My second favorite of the day.

2018 Tenuta Luisa Friuli Isonzo Friulano I Ferretti SR: Hints of beeswax, lemon zest, wet minerals, brine, apple, white peach, pear, almonds and band-aid. The palate was clean with hints of white peach, wet stones, cut herbs, with a touch of almond paste on the finish. EB: Lemon-lime.

2019 Tenuta Stella Collio Friulano SR: Wafting from my glass was a bouquet of honeysuckle, peach, apricot, buttered popcorn, anise seeds botrytis and a slight hint of burnt molasses. The wine was rich on the palate with integrated acidity that gave balance and structure to the wine. There was a luxuriousness to this wine, yet it was restrained and elegant. EB: Honey, churned butter, apricot. And another I really liked.

2018 Edi Keber Friuli Venezia Giulia Collio SR: An alluring bouquet of honey, apricots, brine, cinnamon, and anise seeds. On the palate there was a nice level of acidity that interwove through layers of tropical fruits, melon, honey and savory baking spices. Not as rich as the last wine but soft and elegant. EB:Favorited by one of the somms, lively lemon and a hint of licorice.

2019 Tiare – Roberto Snidarcig Friuli Venezia Collio Sauvignon SR: Typical old word aroma of Cat Pee blending in with hints of grass, salt, minerals, wet rocks, tree sap, slate, white peach, and spring flowers. The taste was crisp with nice acidity that lent balance to the palate, giving off hints of white peach, pear, wet slate, lemongrass and salted minerals. EB: Stone fruit, grass and earth.

2019 Bosco Del Merlo Veneto Sauvignon Blanc Turranio SR: This came across like a new world Sauvignon Blanc with a bouquet of honeycomb, lemon, apricot, bell pepper, white flowers and freshly cut herbs. The wine had lovely acidity that harmonized playfully on the palate with hints of lemongrass, apricot, honeysuckle, bell pepper and soft herbs. EB: Lemon rind, earthy, tart acidity.

2019 Cantina Kurtatsch Aldo Adige A.A. Sauvignon Kofl SR: The aromas coming from the glass were bold and constructed a bouquet of burnt matchstick, grinding stone, burnt popcorn and smoldering car tire. EB: Mown grass.

2018 La Roncaia Friuli Venezia Giulia- Eclisse SR: Briny minerals, peach, fennel, gun flint, and savory spices and somewhat muted. EB: Bright citrus fruit, cream.

Tasting 2 of 3:

Part Two from Steve Roebuck, SR, and only additions from me, as EB, in italics.

Cusumano-Sicilia-Etna Bianco Altamora 2019 SR: Notes of peach, apricot, brine, kiwi, lime and wet limestone. The wine displayed a plush creamy palate with a hint of lemon drop hard candy on the finish. EB: Floral.

Pala-Sardegna-Vermentino di Sardegna Stellato 2019 SR: A bouquet of white flowers, white peach, brine, wet river rocks, honeydew melon and lemongrass. It had a nice level of acidity that allowed for hints of white peach, melon and a touch of honeysuckle on the finish. EB: This was another favorite amongst our somms. Very floral, lemon peel, kiwi.

Surrau-Sardegna-Vermentino di Gallura Sup. Sciala 2019 SR: Aromas of Spring flowers, honeydew melon, brine and apricot. Similar on the palate with crushed gravel and lime notes. EB: Pear, salinity and minerality.

Feudo Antico-Abruzzo-Tullum Pecorino Biologico 2019 SR: An interesting bouquet of fresh cut fennel, baked bread, cheese yeast, pears, brine, limestone and lemons. A nice acidity that brought harmony to the layers of orchard fruits that played off the crisp minerals. EB: Our somm liked this one as well, found it savory. Lots of fruit and earth.

Tenuta Terraviva-Abruzzo-Cerasuolo d’Abruzzo Giusi 2019 SR: The wine seemed a bit off to me; however, the bouquet gave off aromas of strawberries, cranberries, lime and gunflint. EB: Cooked fruit.

Valle Reale-Abruzzo-Montepulciano d’Abruzzo Vign. di Popoli 2015 SR: A lovely bouquet of dusty earth, coffee, pepper, cherries, pine nuts and Jolly Rancher hard candy. Medium plus in body with rounded tannins that gave way to hints of cherries, dusty earth, minerals and soft herbs. EB: Balanced.

Poggio Le Volpi-Lazio-Roma Rosso Ed. Limitata 2017 SR: An expressive bouquet of cherries, espresso, white pepper, prunes and molasses. Full bodied with rounded tannins and a palate displaying hints of cherries, prunes, cut dill and wood. EB: Dark fruit, spice and incense.

Donnachiara-Campania-Taurasi 2016 SR: An alluring bouquet of cherries, coffee, caramel, herbs, vanilla, burnt sugar and cassis fruit. Full bodied with gripping tannins that painted the palate with hints of dark berry fruit, earthy minerals, herbs, spice and a touch of caramel. EB: Our two collectors liked this one. Espresso, dark dusty fruit – black cherry – and tannins.

Felline-Puglia-Primitivo di Manduria Zinfandel Sinfarosa Terra Nera 2017 SR: A rich bouquet of blackberries, cherries, toffee, coffee, pepper, bell pepper, molasses and notes of raisins. Full bodied with gripping tannins that brushed the palate with hints of dark berry fruit, coffee, white pepper, dusty earth and herbs. A nice level of extraction going on that brought richness to the wine. EB: Sweet tobacco, rich and layered, ash. My husband’s pick of the day.

Coppi-Puglia-Gioia del Colle Primitivo Senatore 2017 SR: Notes of cherry, powered chocolate, coffee, dried herbs, white pepper, bell pepper, decaying forest floor, graphite, brine and dusty earth. The wine was medium plus in body with gripping tannins that gave way to hints of cherries, chocolate, bitter coffee, herbs, and lead pencil. EB: Tri-color peppercorn, blackberry jam, more fruit than spice, balanced.

Pietradolce-Sicilia-Etna Rosso Archineri 2017 SR: Hints of dried cherries, leather, menthol tobacco, mint and pomegranate. Medium plus in body with layers of fruit that harmonized nicely with hints of olives, cedar and dusty minerals. EB: Like a Pinot Noir with stewed cherry, brambles and rich earth.

Cottanera–Sicilia-Etna Rosso Feudo di Mezzo 2016 SR: A vibrant bouquet of rose petals, cherries, coffee, chocolate, bell pepper, brine and cedar. Medium plus in body with gripping tannins that gave way to a palate painted with hints of cherries, pomegranate, chocolate, earthy forest floor, minerals and wood. EB: Again, like a Pinot Noir, with pungent berry fruit.

These are links to the two photo albums Roebuck made:

https://www.facebook.com/roebuck.steve/posts/10221692263527457

https://www.facebook.com/roebuck.steve/posts/10221704825561500

Social Media Handles

@bortolomiol_proseccosuperiore @biancavigna_prosecco @borgoluce
@icampiwinery @pieropanwine @tenutaluisa @tenutastellacollio @edi.keber
@tiarevini @boscodelmerlo @cantinakurtatsch @laroncaia @cusumanowinery @palawines @vignesurrau @feudo.antico @tenutaterraviva @valle_reale @poggiolevolpi @donnachiarawinery @agriculturalfelline @vinicoppi @pietradolce @cottanera @ottellawinery @perladelgarda.official @luigi_tacchino @badia_coltibuono @ricasoli1141 @tenutadiarceno @tenuta_monteti_official @piaggia_winery @caiarossa @tenutadisesta @speriwinery @tenutasantantonio

https://www.gamberorossointernational.com/wines/

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.

New Ménage à Trois Sweet Collection Captivates With Sweet Semi-Sparkling California Blends

March 27, 2021 by evebushman

ST. HELENA, Calif., /PRNewswire/ — Ménage à Trois – the wine brand widely credited with creating the wildly popular $10 California Red Blend category – has recently announced the Sweet Collection, a new lineup of sweet, semi-sparkling California wines. The collection – launching with Dolce Sweet Red Blend and Moscato Sweet White Blend – is the first new line from the brand since the sparkling collection debuted in 2014. These 9.5 percent ABV wines inspired by consumer desire are now available nationwide for $15 SRP.

“As longtime leaders in the Red Blend space, we pride ourselves on understanding the category’s consumer,” said Mark Dunlea, vice president, marketing for Ménage à Trois wines. “Our research has confirmed what we’ve long believed – consumers are looking for occasions to indulge and treat themselves. The Ménage à Trois Sweet Collection overdelivers on that market need as a uniquely sweet, semi-sparkling California wine. This new tier further emboldens our Ménage à Trois portfolio, which has proudly been recognized for releasing the No. 1 new wine item for six consecutive years¹.”

Consumer support for the collection was validated with research showing strong interest in a sweeter offering from the famously indulgent wine brand. Both collection offerings emphatically invite new and existing Ménage à Trois fans to experience the sweet life. Ménage à Trois Dolce is a decadently sweet Red Blend that’s brimming with a wealth of dark blackberry and raspberry flavors, accented by warm notes of cherry vanilla. Ménage à Trois Moscato is crafted with premium grapes ripened in the California sun. The satisfyingly sweet White Blend is bursting with ripe peach and bright tropical fruit flavors that lead to a refreshing finish.

The lineup’s launch sees support from “Sweet Utopia” – a vibrant and energizing campaign reflective of a younger and more diverse audience. This creative campaign depicting a captivating wine experience will garner 35 million digital impressions within its first six months, complementing the more than 200 million impressions that the brand’s TV campaign secured during the holiday season.

Ménage à Trois’ 25-year legacy of leadership ensues with the all-new Sweet Collection – the latest line of thrilling blends carefully crafted to join the ranks of Silk, Midnight, Decadence, Gold, Limelight and the original Red Blend that started it all.

About Ménage à Trois

Since 1996, Ménage à Trois has thrilled wine fans with its unapologetically bold persona and an equally adventurous approach to flavor. Founded by two psychiatrists-turned-wine-aficionados in St. Helena, California, Ménage à Trois launched 25 years ago with two blends—one of which was a convention-shattering blend of three red varietals. In a pace-setting move that would spark a national phenomenon, Ménage à Trois fused Zinfandel, Merlot and Cabernet Sauvignon—long before blends were a trend in the U.S.—ultimately cementing the brand’s iconic status as the catalyst behind today’s wildly popular Red Blend category. Ménage à Trois wines are wholly owned and operated by Trinchero Family Estates, family-owned Napa Valley vintners since 1948. Please visit www.MenageaTroiswines.com to learn more.

Social Media Handles
Facebook: @MenageaTroisWines
Instagram: @MenageaTroisWines
Twitter: @MenageaTrois

Black Vintner Aims to Add a Double Dose of Diversity to the Wine World

March 18, 2021 by evebushman

WASHINGTON (PRWEB) – There are very few Black professionals in the wine industry; fewer are winemakers and/or label owners, and even fewer are importers or distributors. Add that many Black-owned wine offerings are from the same six to ten commonly known varietals. And, that much of the diversity of wine hasn’t been presented to Black folks specifically, let alone Americans in general. Zachary M.C. Harris is looking to change that.

Photo from Ikavina Facebook page.

Hailing from Philadelphia, for the past fifteen years, Harris has built relationships with producers throughout the world, seeking unique wines to make up his brand’s initial portfolio. Harris wants to bring great wines to African Americans and others, with a focus on Black women via his company Ikavina Wine and Spirits, LLC. “There are many great wines [that many aren’t exposed to] that don’t cost an arm and a leg.” Currently, Harris has nine wines under his “Wanna Be” Wines brand, consisting of everything from white, sparkling rose, red, dessert and fortified which are sourced from Italy (Veneto, Lombardy, Campania), Portugal and even the Azores. And while the brand name may seem different, he connects it with concepts of several songs which all speak to the Black experience; “I Want to Be Free,” “I Wanna Be Where You Are,” “I Wanna Be Your Lover,” and “Wanna Be Starting Somethin’.” As a creative, with a passion for writing, music, dance and art, this endeavor allows him to exercise his talents; there are even t-shirts with poems written for some of the labels which also feature the designs and an upcoming release has the accompanying poem on the bottle.

Harris’ persistence, philosophy and passion for wine [as well as being an importer and distributor] has him participating in myriad tastings and trade shows annually, from NYC to Italy, Spain and Portugal. “Sometimes in the room I am: the only Black person; the only non-white person; the only U.S. citizen; or a combination of all three.” It’s all about building relationships, which has as much to do with what you know, and also the mutual respects and interests discovered. This resulted in Harris becoming a Soul Wines ambassador (an organization focused on small producers in the Douro region of Portugal), as well as working with various producers in Italy and Spain and forming some upcoming initiatives based on region (Valpolicella, Toscana, Douro) or certain things (Grappa, Cava). “Sometimes a producer wants to work with me based on my reaction to their wines, but also their interactions with me and observing my behavior*,” said Harris.

Currently, Harris distributes in D.C. and has distribution in Pennsylvania and Maryland and is finalizing Delaware. Online orders can be shipped to most of the US. For more information go to http://www.ikavina.com, email him at zacharymcharris@ikavina.com or call 302-386-8118

*Over the years, Harris has had a lot of “interesting” moments while pursuing the business of wine, usually underlined by his gregarious attitude and amiable treatment to the people he comes across, especially those in the service industry. It is very common for him to attend a wine tasting or trade show and be approached by someone he met in the past at a similar event that remembered his dress, his philosophy about wine, and/or his reactions to their offerings, and his knowledge about that type of product. The difference in time could be the same year, a year, or even ten; he makes an impression that sticks.