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The Prosecco DOC? di Conegliano-Valdobbiadene Consorzio? has applied to the Italian government for promotion to the higher DOCG? status.
At the same time, the basic IGT? (Indicazione Geografica Tipica?) level Prosecco grown in the lower plains will also have to go though stricter quality control, the DOC says.
Some IGTs will be elevated to to DOC (Denominazione di Origine Controllata?) while others will be demoted, losing the right to put 'Prosecco' on the label.
DOCG (Denominazione di Origine Controllata e Garantita?), established in 1963, is the highest legal category of Italian wines.
The Prosecco Consorzio has applied to the Ministry of Agriculture to allow promotion of the best Proseccos in 2009.
Speaking at the Consorzio tasting in London on Monday, Consorzio director Giancarlo Vettorello told decanter.com it was time 'to push ahead with our UK promotion as sales in UK are on the rise and Prosecco seems to be all the rage.'
There were 37 producers at this year's tasting, 12 more than last year.
Today the Prosecco DOC produces some 57m bottles of which 15m are exported worldwide. The currently imports 6% of total exports, the equivalent of 1m bottles exported in 2007.
A. How can we believe a man who would sell out his friends? B. Who else are you supposed to sell out? You can't betray enemies!
I must admit, there is something about the persona of Luca Zaia that lends well to a merry pasquinade. Maybe it was the Chianti I had tonight. Or maybe it was the fava beans.
When I read DoBi?s recent post, for some reason I just got into a riff and before you know it, we were breaking out the Time Machine and Photoshop and having a fine old time making light of the latest developments in Montalcino.
You can read all about it on DoBi?s blog and on Vino Wire. I'm taking the road less traveled to investigate the strange coincidence of similarities between Dr. Zaia and some famous folks from Hollywood. After all, he is loving the limelight, so why not cast him in the true light of celebrity and exult his magnanimousness?
Being born with a pair of beady eyes was the best
thing that ever happened to me. - Lee Van Cleef
Whether it's threatening winemakers or tending to mad cow disease, celebrity-heroes always have to be seen in action, doing things, making decisions. Don?t forget to bring the blackberry along in case something more important needs to be dealt with, like altering the nature of Brunello or making specific wine more universally nondescript.
Thank you Dr. Zaia, for going after weak insipid Brunello in Montalcino, rather than looking for tainted milk from China in Italy.
The Lone Ranger: Only you, Tonto, know I'm alive. To the world,
I'm buried here beside my brother and my friends... forever. Tonto: You are alone now. Last man. You are lone ranger. The Lone Ranger: Yes, Tonto, I am... the Lone Ranger
No, Dr. Zaia, you are the Lone Ranger. Um, that right, Kemosabe.
I have hunted you so long, I have become you.
Dr. Zaia, you have become a modern day Zed Zed: What is it you want? Zaia: Sweet death. Oblivion. Zed: For yourself, or for the whole Vortex? Zaia: For Everybody. An end to the human race. It has plagued this pretty planet for far too long. Zed: You stink of despair. Fight back! Fight for death, if that's what you want. Zaia: I thought at first you were the one to help. But it's hopeless. All my powers have gone.
I think what I think. I hate you all.
I hate you all. I hate you all. Including me...
Zed: We've all been used... Zaia: ...and reused... Zed: ...and abused... Zaia: ...and amused! Zardoz: Zardoz is pleased.
How many times do I have to tell you?
Wear your gloves when you handle humans!
Zaia: A planet where rich red wine evolved from light, delicate Sangiovese grapes? There's got to be an answer. Zaius: Don't look for it. You may not like what you find.
Zaius: Have you forgotten your scripture, the thirteenth scroll? "And Proteus brought the upright beast into the garden and chained him to a tree and the children did make sport of him." Zaia: Green grapes are good, all grapes are good, all grapes are Brunello. Zaius: The Forbidden Zone was once a paradise. Your breed made a desert of it, ages ago.
Well, Clarice - have the lambs stopped screaming?
Sangiovese, blood of Jove. Isn?t that enough to make Brunello a winner? "I do wish we could chat longer, but I'm having an old friend for dinner."
Itching to try the latest flavor rage in wine coolers? It came to my attention recently that many people don?t know that wine coolers are simply flavored malt liquor. It surprises me even more that that info itself doesn?t seem to mean much to many people. What?s wrong with pina colada flavored malt liquor wine coolers? Well, nothing, unless you want to drink more than one or two. If you?re anything like me, more than one or two wine coolers will leave you with hangover symptoms later on that day or the next.
If you really want a strawberry daiquiri or pina colada, why not just buy the fixings to make those mixed drinks? Of course if you?re on a budget it?s probably better to just buy the wine coolers. But if you?re planning a big party or otherwise have a bigger drink budget, I strongly suggest making your own mixed drinks rather than buy a huge lot of wine coolers. Malt liquor is notorious for producing headaches and all the other hangover symptoms.
Mixed drinks don?t have to be all that expensive to make either. If you plan ahead a little you can decide on a few different mixed drinks to have on hand at your next party and save some money by using the same base liquor. For example, rum is a great liquor for fruity drinks. Pina coladas, daiquiris and many other drinks call for rum, so that?s a great standby as far as liquors for mixing go. And of course vodka is a good all round liquor that can make many types of less fruity drinks. So, a trip to the liquor store to purchase a bottle of vodka and a bottle of rum will yield all kinds of mixed drink options.
There are some excellent bartender and drink mixing websites out there that can help you make the most of your next mixed drinks occasion. There are even websites where you can input all the ingredients you have on hand and it will spit out a list of drinks that you can make. Webtender.com is just such a site. Go to http://www.webtender.com/cgi-bin/imbselect to input your available ingredients. Chances are you?ll be surprised to discover all the possible drink combinations using only the ingredients you have on hand.
Tuscany is probably the Italian wine region that is best known among American drinkers. Hundreds of raffia-covered fiascos (you know what I'm talking about--the bottles that you use for candle holders when the wine is all gone) have entered hundreds of homes all over the country. (picture by dottorpeni)
But there's more to Tuscan wine than just Chianti. For the last two months of 2008 I'll be focusing on the wines from this region. Why two months? There's just too much good wine to spend only one month exploring.
Tuscany is a region that is known for more than wine, of course. Home to the great poet Dante, its also the region where Pisa's "leaning tower" is located. Pisa is not the only town in the region with stunning architecture, as any visitor to Florence, San Gimignano, or Siena knows. Rolling hills, groves of olive trees, fields of sunflowers and vines, and old houses dot the landscape as well, making Tuscany a feast for the eyes as well as the tastebuds. (photo by vigour)
And the grapes of Tuscany are just as diverse as the countryside where they're planted. There's Sangiovese, of course, but there's also rarer indigenous varieties like Toroldega, Vernaccia, and Canaiolo. And Tuscan vineyards have their fare share of international grapes in them like Merlot, Syrah, Cabernet Franc, Tempranillo, and Cabernet Sauvignon, too. Merlot and Cabernet Sauvignon are often blended with Sangiovese in the powerful red wines known as Super Tuscans that earn high scores from the wine magazines and command high prices in the wine shops. (photo by rayced)
Great wine demands great food, and as anyone who has been to Tuscany knows--these people can cook. Whether you're looking for a simple pasta dish with sauce made from butter and sage, a hearty soup thickened with bread and beans, grilled beef cooked to perfection as they do in Florence, or the small cookies made for dunking in your coffee or wine called cantucci, you can find a dish to suit you from among the region's traditional recipes. These dishes are perfect for winter temperatures and feeding large crowds at the holidays. Many of them are also either quick to prepare, or cook at low temperatures in the pot or oven so they are ideal for entertaining.
With so much to love about Tuscan food and wine, it seemed like the right moment to slow down and enjoy the end of the this year's wine journey through Italy. Those of you who have been following the series know that there are still regions I've not yet reached. So we'll pick up where we left off in January 2009 and continue to drink the wines from the remaining regions of Italy all through next year. (photo by davidanthonyporter)
I'll be back periodically over the next several weeks with tasting notes and food pairings for Tuscan wines. Yes, Chianti will be among them. So, too, will be Tuscan whites and a wine made with indigenous varieties. And the Tuscan wine theme will spill over into Serious Grape on Fridays as well, where I'll talk about Super Tuscans and compare the different levels of Chianti from the regular bottles to Chianti Classico and reserve wines. As always, I hope you will join in and share your Tuscan wine recommendations and experiences.
I wanted to leave this post because over the coming days, I'll be completing a move to the UK. Heaven knows by when we'll have broadband and some of the other essential amenities set up, so please bear with me. I look forward to posting again, hopefully in the near future. Turning the spotlight, however, to my more recent current of thoughts... Just how much do I have to look forward to in London, in terms of my wine habit? It would likely be an outrageously long post, though here are some of my thoughts, in brief:
1. I'm very eager to peruse the Oddbins and other shops we may have nearby in central and SW London, hopefully turning up new artisan wines to discover and write about in this venue. Should anyone have any suggestions about some favorite, hidden gem London wine shops, please do not play "keep away" and do e-mail me at enotheque@gmail.com.
2. Another wonderful factor I couldn't count on before was having convenient and relatively inexpensive access (thank you low cost carriers) to any wine region of Europe, should I need to travel for any reason, from personal enjoyment to meeting with client producers.
3. The impressive business hub that is London...Every major trade mission or regional/national wine interest in the world has offices and trade events in London. No more worrying about which event I am able to make or not, be it Chicago, San Francisco, Boston or New York. At most, I will usually be a couple of trains away from an exposition or seminar that I would have otherwise not attended in the U.S. I've been looking over LocalWineEvents.com's London section, but if any locals or otherwise knowledgeable readers have any other suggestions for finding wine-related classes, events, seminars (you name it) in the general London area, I would be very appreciative if you posted a comment or e-mail me.
4. Do I have to mention the cheaper subscription rate for Decanter?
Again, lists really don't do any justice to the dozens and dozens of ideas that propel themselves electrically from my dendrites when it comes to how much fun a wine geek can have in London. For now though, I leave you with a warm, albeit brief goodbye, and a reassurance that I'll soon return for more on artisan wines and the people behind them.
Chocolate, plum, kirsch and earth flavors mingle in this thick red, with licorice and briar notes adding breadth. Big and brawny, this is a bit rustic, but with lively character and good length. Best after 2009. 4,000 cases made.
Editor’s Note: After reading the title of this post, you may be pondering why Catavino has an article on North-East Chinese cuisine, which is a very good question. Edward Ragg, our Chinese correspondent, has been sharing his experiences living in Beijing as a wine consultant, which have included very detailed and descriptive articles on the state of Spanish wine in east Asia, as well as his experience with pairing traditional Chinese foods with Iberian wine. Considering that Edward is magically finding time to share his knowledge with us, between wine fairs and teaching WSET courses, we are clearly very appreciative. And if you have any questions for Edward, please don’t hesistate to put them in the comments.
It?s now almost two years since my wife, Fongyee, and I moved to China to begin work as wine consultants, a profession that barely exists in a country that only really began importing wine some fifteen years ago and whose own wine industry is dominated by massive government corporations.
Much of that time has, of course, been devoted to setting up a company ? no easy thing in the PRC ? getting to know the wine importers and fledgling wine magazines as well as becoming more and more familiar with the different national wine markets ? Beijing, Shanghai, Shenzhen and further a field ? the extent of wine knowledge at consumer and trade levels, people?s expectations of wine in general and what myths v. facts abide in an emergent wine culture.
Trying myriad Chinese wines, judging at Chinese wine competitions and the teething pains of setting up a website and blog ? ever works in progress ? have had their own challenges. But we can hardly complain: this invaluable experience, by turns exciting, frustrating and occasionally downright baffling, has whetted our appetites and got our palates salivating. We?ll definitely be here for the long-haul, if we can.
But just as I was planning a series of posts entitled, ?Confessions of a Chinese Wine Consultant?, going right back to January 2007 when we first landed in Beijing, I had the opportunity to go to Dalian, a popular tourist city about an hour?s flight to the north-east of China?s capital, on the attractive peninsula of Liaoning Province (which borders Hebei and Jilin Provinces, Inner Mongolia and North Korea).
As well as having a quick holiday peep at the wine scene there, Fongyee and I, at the behest of her Chinese relatives, were subjected to a two-day eating spree ? Chinese entertaining is beyond bountiful ? gaining some insights into how a typical middle class family sees eating and drinking and how the older and younger generations view Chinese and international wines.
Dalian is a good place to be fed to death. Our local Beijing market boasts fresh seafood from Dalian ? fresh because, as in all proper Chinese markets and restaurants, everything is still alive before purchase. So we were keen to see how local Dalian folk treat their seafood and other fish on their own turf.
Fresh off our morning plane, lunch was served (the Chinese generally rise early, eat lunch around 11.30-1 p.m. and consume dinner between 5.30-8 p.m., something Mediterranean visitors find intolerable). Fongyee?s cousin had already been to the main Dalian fish market at 5 a.m. that morning and was, I?m not kidding, plating up the following feast, ingeniously prepared from one of the smallest kitchens I have ever seen (even by domestic Chinese standards). The French talk about mise-en-place, the Chinese invented it:
steamed crabs (two types ? see below) steamed abalone steamed scallops steamed razor clams poached flat-fish: of Chinese origin (similar to a meaty version of sole or plaice) stir-fried prawns with green onion and garlic stir-fried squid with carrot, green onion, garlic and chilli deep-fried oysters (in a very delicate batter dipped in white pepper and salt at table) deep-fried fish in a chilli glaze: the fish was of Chinese origin (similar to perch) braised red-cooked pork spare ribs (simmered in rice wine, dark and light soy sauce, ginger, star anise, green onion) preserved pork gelatine salad (flavoured with star-anise and garlic) salad of preserved pork with julienned cucumber, carrot and green onion in a garlic-soy sauce dressing prawn soup in a delicate broth (de-shelled prawns, shaped into ovals a bit like French quenelles, with Chinese chives in a clear soup ? i.e. not fish stock) fried buns with pork and onion filling (known as xia bing)
The two types of crab were ?flower crab? (hua xie), seen on the right above, with flower-like patterns on their shells, and ?flying crab? (fei xie), the bigger beasts to the above left whose shells look something like sting-rays.
Each crab was eaten with a special dipping sauce ? see middle above ? comprised of minced garlic, soy sauce and ginger. But there was plentiful pickled garlic on hand just in case anyone felt their daily intake of the herb was lacking. Fortunately, we eat everything and just about anything. And who could have trouble tucking into this?
To be Continued: What did they drink in Dalian?…
Cheers,
Edward Ragg
Edward Ragg & Fongyee Walker write for us from Beijing, and you can get more information on their website, Dragon Phoenix Fine Wine Consulting
It was time for the main event, and there must have been four or five hundred giddy people gathered in downtown Manhattan. One or two of dozens of Burgundy’s elite winemakers sat at each table in anticipation of this Bacchanalian orgy. The long, army-style lunch room seating had to have about forty people per table, [...]
labor day is next weekend and many of us will be grilling up hot dogs, bratwurst, and other traditional picnic fare that is difficult to pair with wine. In a recent article, Washington Post columnists, Karen Page and Andrew Dornenburg offer suggestions on what to serve with "dinner in a long bun." Among their suggestions are an Alsatian Riesling with bratwurst, a Rioja with a chili dog, and Chianti with Italian Sausage.
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Having shed Maremma, his restaurant in Greenwich Village, Cesare Casella, above left, has opened Salumeria Rosi, a chic little store and cafe with display cases of American and Italian cured pork products, bowls of antipasti, baskets of needle-thin grissini and bottles of wine against a backdrop parade of whole prosciutto hams.
by Martin Field Crown Ambassador Reserve Lager 2008 ? around $55 * * * * * A limited 5000 bottle release beer, in individually numbered 750ml bottles, each with a wax seal and a presentation box. The lager is bottle-conditioned, so look for the yeast sediment when pouring. At 9.2 percent alcohol, it is twice as strong as some regular beers. I tasted bottle number 2465: Dark amber in colour, with a nose of malt and toffee along with hoppy high notes. In the mouth, the high alcohol contributes to a thick, velvety, creamy mouthfeel. The long-lasting, complex flavours of malt, hops and a hint of mocha made me wonder where I could get another bottle. They reckon this lager will cellar for ten years or so and I wouldn?t be surprised. A scrumptious drop, which, despite the price tag, will be snapped up by collectors. Chandon Vintage Brut 2005 ? under $39 - * * * A blend of chardonnay, pinot noir, pinot meunier, two years on yeast lees. Very pale, tinged with green, persistent bead. Bouquet shows brioche and lime blossoms and praline. The palate is lip-smackingly crisp and dry showing flavours of baked bread, hazel nuts and a zesty Granny Smith apple finish. A first class aperitif style.
Posted by 1 As I have mentioned is some of 1, I believe 2008 will be a vintage where blending will play a major part in determining the overall quality of the wines. Dianna and I briefly tasted through a selection of our 2008 California Pinots at the end of this past week, and I am convinced, now more than ever, that blending decisions will be paramount.
[07/16/2008, 03:04]
Training Diageo Chile sponsors a program to train waiters and waitresses
This initiative, which comes from Diageo ? one of the most important multinationals in the elaboration and distribution of alcoholic drinks ? will take place in Santiago de Chile. It aims at unemployed young people with limited economic resources, who are trained for free in order to place them in the job market and prepare them for a profession linked to the field of gastronomy
In the year 2007, 17 youths were trained, who are already working in bars, hotels and pubs.
"We take care of finding places for our graduates to practice, and we also work with them. This year 30 people have already registered for the training program. We are focused on professionalizing the Bartender Career so that our graduates have an extra tool to acquire work proficiency in the tourism and entertainment industry. The challenge for the coming years is to get younger people to participate in this initiative, and that it be considered a social program supported by the state,? says Chistophe Beau, commercial manager of Diageo Chile.
The training program, which starts on July 14 and lasts 4 months, enables students to study English and learn about cocktails preparation and serving, customer service and conflict handling, hygiene and food manipulation; and they are specially instructed in the responsible intake of alcohol.
Unlike last year, INCAP Training has prepared a curricular mesh so that students can take courses on enology, drinks preparation and presentation, and techniques on how to handle bottles in a bar. Another difference with respect to last year is that the exigency level in English was raised. The requisites to have access to this training program include: being an unemployed young adult with limited economic resources and have the fourth secondary school year completed.
"This initiative give students the opportunity to improve their quality of life and have better opportunities in the job market,? says Hernán Larraín, commercial manager of INACAP Training.
INACAP, the Technological University of Chile, is a well-known Technical Training Organism (OTEC) that uses the benefits offered by the Chilean State to promote formation programs, with funds that come from 1% deductible from company taxes.
The Chilean Republic has become a main protagonist in the generation of social changes. This is achieved through encouraging the development and acquisition of new knowledge, in order to improve the quality of life.
After four decades in the wine industry, Harry McWatters, the spirited, fun-loving, and sometimes outspoken president of Sumac Ridge Estate Winery in Summerland, British Columbia, is stepping down.
Harry?s accomplishments are legendary. He helped found the British Columbia Wine Institute, Wines of Canada, VQA Canada, the BC Wine Information Society, and the Okanagan Wine Festivals Society. In 2003, he was a recipient of the Order of British Columbia and is considered instrumental in propelling British Columbia?s wine industry onto the global stage.
But even more important, Harry is known and loved for his tireless commitment and enthusiasm. To be in a room with Harry, is to be instantly caught up in a contagious passion for all things wine-oriented. His wit is razor sharp, his smile impossible to resist, and few can match the sheer depth of his knowledge.
But there?s clearly no slowing down on Harry?s immediate horizon. Effective May 1st, 2008 ? the day after he officially steps down as president of Sumac Ridge ? Harry intends to begin work establishing The Okanagan Wine Academy, an educational program offering in-depth wine educational programs primarily to consumers. In addition to providing consulting services, he will also continue on as president of the Black Sage Vineyard.
And he?s going to finally be able to devote some time to completing his cookbook, Wine Country Cooking, British Columbia, a project he says ?has been talked about and gathering dust for several years.? He smiles with that characteristic twinkle in his eyes. ?This is by no means retirement, but an opportunity to find new reasons to get out of bed in the morning and shift gears, as I plan to remain active in the future growth of this great industry.?
Like everyone who has ever had the privilege of meeting this incredible man, we wish Harry every success and look forward to seeing what shifting gears will bring. We?ll also be first in line to try out some of his Wine Country Cooking recipes.
With the huge popularity gain for wine in the past five years, one could wonder if a recession in the wine industry is looming.
Much depends on factors in the grand scheme of things. The once-booming housing industry created much wealth for a lot of Americans, but a recent downturn in home sales has created a large-scale semi-panic in the mortgage and banking industry. The stock markets have been shaken by the idea that mortgage companies are virtually disappearing overnight. This has put into question the stability of the biggest banks, and what their exposure to these smaller (defunct) companies has been.
The wine industry is based much on excess wealth. Wine is seen by many, not as an essential, but as a luxury item that would be cut out of a budget if tough times arose. A recent look at distribution and retail inventory levels showed a large glut, sometimes in excess of 200 days worth
Tecnorati
A. How can we believe a man who would sell out his friends?
Being born with a pair of beady eyes was the 
The Lone Ranger: Only you, Tonto, know I'm alive. To the world, 
I have hunted you so long, I have become you.
I think what I think. I hate you all. 
How many times do I have to tell you? 
Well, Clarice - have the lambs stopped screaming?
Never send a monkey to do a man's job.
