Wines from Burgundy (Bourgogne) Meet the International Food Challenge: A 'Taste Study' by Philip S. Kampe

How do you entertain with only two wine varietals at your disposal?
That may seem like a challenge to some, but, after many years of wine tasting, the obvious challenge arose.
How do you choose wine when you entertain at home, whether it is a small, intimate dinner party or a celebration with a hundred guests?  How do you choose wine at a restaurant with a wine list of over two-hundred bottles? 

Thanks to an educational wine challenge from Bourgogne (Burgundy), I discovered that the scientist in me regarding wine selection for meals and entertaining has always led to one of those tense moments, where you have to please the company involved with both acceptable quality and perceived value in wine. 
Often the two don’t meet and a poor choice exists.

Well those days are in the past.

Enter the wine region of Burgundy: located in northeastern France, two hours from Paris and one hour from Lyon.
The regions climate is semi-continental, with cold winters, rainy springs and often hot, dry and sunny summers, all conditions favorable for both white and red wines.
The climate creates wines known for character and richness.
Burgundy (Bourgogne) runs north to south and is home to five wine growing regions. Chablis is the northernmost, while Maconnais is southernmost, with Cote d’Or, Cotes de Beaune and Cote Chalonnais in the middle.
The two primary grapes of Burgundy are Chardonnay and Pinot Noir.

The goal of my wine journey was to see how well both international grapes, Chardonnay and Pinot Noir, would pair with an unsual variety of foods on this planet.

The first stop to test these two grapes was a hearty, meat-centric restaurant that focuses on artisanal products, small growers and farmers. The food focus is on rich, salty, roasted flavors that include sausage, terrines and charcuterie.
My first course was a Beef & Stilton Pie, paired with a (Pinot Noir) Bourgogne Hautes Cotes de Nuits, 2009 Don Michel Gros, followed by a Crostini with Char-grilled Greens & Miticrema matched with a (Chardonnay) Marsannay, Les Clos, Monopole 2009. The final appetizer was a house favorite, Lamb Meatballs with Parmesan Cream, paired with a Pinot Noir, Morey-St.-Denis 1er Cru, 2008 Les Ruchots.

The result: Amazing pairings of wine and food that were as perfect as pairings could be.

The second stop was an Indian restaurant, where Riesling and Gewurtztraminer generally rule. In this case, ‘Saag Paneer’, a poached gnocchi with spiced spinach puree on top of an omani lemon crisp was the first course.It was obvious that the Macon-Village 2011 Chardonnay was the mate for this dish.
Salmon Tandoor Tikka , followed with a glass of Vire Clesse, Maison Chanson Pere & Fils 2010 Chardonnay filled the bill. And the final Indian dish was tandoor-cooked chicken, simmered in a sauce with cashews, white poppy seeds and cream. A wonderful Poilly Fuisse, Somaine Eric Forest, 2008 drank like velvet with the tandoor-cooked chicken.

The result: Choose Chardonnay from the Maconnais region. They pair pleasantly with exotic and spicy foods. The fruity sweetness of the wines stand up exceptionally well.

Greek food was next. The clean flavors of Greece pair exceptionally well with the wines from Chablis, which are largely oak free Chardonnays.
Spanikopita (spinach and feta cheese), grilled Octopus with almonds, chickpeas, capers, onions and lemon juice, and Kotopoulo-Chicken in lemon sauce paired perfectly with three Chardonnays, Saint Bris, 2011, Domaine Clotilde Davenne; Chablis 2011, Domaine Christian Moreau and Chablis Grand Cru, Vaudesir 2010, Domaine Billaud-Simon.

The results: Greek food and the wine from the Chablis region should be married.

The next food experience was sushi, where the lighter type of food, often fish oriented, were a great match for the lighter wines from the Cote de Beaune region. Yellow tail sashimi to Chili Crab spring rolls paired well with the two Chardonnays, 2011 Domaine Henri Delagrange & Fils and the 2010 Domaine Simon Bize, while Wagyu Beef Tulip sushi and the Volnay 1er Cru, 2009, Domaine Oliver Leflaive  Pinot Noir were a winning pair.

The results: Japanese food cries for the wines from the Cotes de Beaune region.

Finally, the wines from the Cote Chalonnais region and Italian food match like Romeo & Juliet. Charred razor clams, fennel and chorizo matched the citrus flavor of Montugny 2010, Domaine Louis Latour’s Chardonnay. I finished with Agnolotti, a dish of braised pork percels, chickpea pesto, mint parmesan and black truffle sugo.with a glass of Mercurey, 2010, Domaine Michel Juillot Pinot Noir.
The pairing made you feel like royalty.

The results: The versatility of the wines from Burgundy, specifically the varietals of Chardonnay and Pinot Noir can replace the pre-conceived notion that you pair foods with wines from the same region.

Think about any countries cuisine and think about Chardonnay and Pinot Noir from Burgundy as a wine match.
It worked for me with foods form Japan, Greece, England, Italy and India.

It can work for you!

Philip S. Kampe
philip.kampe@thewinehub.com 

KNOB CREEK BOURBON meets "IronChef Michael Symon" for a Bourbon and Meat Showdown by Philip S. Kampe

KNOB CREEK Bourbon MEETS Celebrity Chef Michael Symons 

Recently I had the opportunity to meet Chef Michael Symons. Everyone should know Chef Symons from the ABC hit daytime cooking show, ‘The Chew’.
Others know him from his restaurant, ‘Roast’ or his new cookbook, ‘Carnivore’.
I know Chef Symon from ‘IRON CHEF’, where he has won 83% of his Final Showdowns.

Chef Symon is a ‘Pit Bull’, literally when he dons an apron and gets behind the grill.

His affinity with bourbon as his signature drink has helped create a new career for Chef Symon.
He has teamed up with Knob Creek, one of my favorite bourbons, as “The Chef Who Cooks With Knob Creek Bourbon”.

Chef Symon is known for his Knob Creek Cocktail Recipes, but, thought that was just the beginning. He uses Knob Creek when cooking, as well. Normally, I would think that using the bourbon in cooking would waste the bourbon.
I would rather drink it.
In reality, the bourbon enhances the meats used and creates another winner for the Iron Chef.
Not only can you drink Knob Creek, now you can eat Knob Creek, as well.

Ben Brodette, a friend of Chef Symon, and promoter of what Knob Creek can do for your cocktails and grill shared a few recipes with me.

All the recipes below were created by Chef Symon.
You can judge if he is the real IRON CHEF!!

Knob Creek Damn Great Drink
Ingredients:
1 ½ parts Knob Creek Single Barrel Reserve
¼ part Sweet Vermouth
¼ part Amaro

2 dashes Angostura Bitters

Method:

Add all ingredients in a shaker over ice.

Stir liquid and strain into cocktail glass over ice.

Knob Creek Spice of Life
Ingredients:
2 ½ parts Knob Creek Rye
½ part White Peach Nectar

1 part Ginger Beer

4-5 Fresh Mint Leaves

Method:

Muddle mint, white peach nectar and Knob Creek Rye.

Add ice and shake vigorously.

Strain over ice and top with ginger beer.

Knob Creek Bourbon Smokey, Salty & Spicy Grilled Chicken Thighs
Ingredients: (serves 4)

8 Chicken Thighs (bone-in and skin-on)

2 Tbs. Dijon Mustard
2 ounces Soy Sauce
4 Tbs. Sriracha
4 ounces Knob Creek Bourbon

2 ounces Olive Oil

2 ounces Honey

2 Limes cut into wedges for garnish

1 Bunch Cilantro for garnish

Preparation:

Whisk together mustard, soy sauce, honey, Knob Creek Bourbon, sriracha and olive oil.

Place the chicken thighs with the ingredients in a zip lock bag.

Marinate for at least two hours.
Place on grill and cook until you reach 160 degrees internal temperature.

Remove from grill and garnish with lime and cilantro.

To learn more about Chef Symon’s recipes, view his videos when you sign in to:
www.KnobCreek.com or www.KnobCreek.com/Brothers-of-Bourbon

Philip S. Kampe

TANGLEWOOD (Lenox, Ma) Wine & Food Classic is a MUST to Attend--August 15th-18th by Philip S. Kampe

Tanglewood, the summer home of the Boston Symphony Orchestra, to me, means music, perhaps a rock concert, scenic beauty and a picnic.
But, from August 15^th (Thursday) to 18^th (Sunday), Tanglewood means a lot more.
Tanglewood, from those dates, is the home of the ‘Tanglewood Wine & Food Classic’, supervised by Debbi Otto, head of this great event.

The four day event focuses on wine and food. If you have not attended the Tanglewood Wine & Food Classic in the past, this is a great opportunity to learn about food and wine from some of the country’s leading authorities.
Experts from both fields will lead seminars, tastings and wine dinners within the bucolic Tanglewood setting.

The four-day schedule is designed specifically for the consumer to learn, from experts in the field about wine, food, cheese and chocolate.

If there is ever a week to support Tanglewood, this is the week. All of the events take place on the grounds of Tanglewood and are void of large crowds.
Consider attending the wine and food events during the day and afterwards, why not take in a concert at the shed or Ozawa hall.

The main action takes place on Saturday, August 17^th (1-4pm) at the Grand Tasting at the Hawthorne tent ($105), which features hundreds of wines to sip, many dishes to sample and hourly cooking demonstrations by chefs like Richard Bourdon, owner of Berkshire Mountain Bakery (1:30-2pm) and Jeff Thompson, executive chef of Lenox’s Wheatleigh (2-3pm).
Opening this great schedule of events is a ‘Pio Cesare Wine Dinner’ hosted by Chefs Jimmy Bradley, chef/owner of the Red Cat and the Harrison in Manhattan and David Dubois, chef/owner of the Franklin Café in Boston and overseer of the Franklin Restaurant group. The wine tasting dinner begins at 5:30pm and end at 8pm. The event takes place at Tanglewood’s elegant dining/social facility at Seranak ($195).
 Pio Cesare wines were founded in 1881 by Cesare Pio, focusing on the terroir of Piedmont (Alba) and producing the regions finest Barolos, Barbarescos and Barbaras.
Also on Thursday evening, the Formal Gardens Tent hosts Ihsan Gurdal’s ‘Farmhouse Cheese’ presentation ($55), where the focus and discussion will center on some of Ihsan’s favorite farmhouse cheeses from small producers.
Pittsfield’s own, Jim Nejaime, owner of Spirited wines will lead a ‘Blind Tasting’ on Friday night, August 16^th from 7-8pm at the Hawthorne tent ($55). Jim will explore the geographical difference a location and terroir make in regard to the same grape varietal development.. Jim is a motivational speaker and a leader in the Berkshire wine scene.

Lydia Shire, known for her creative, innovative menus will pair her dishes with the wines from Duckhorn Vineyards, which will be represented by northeast ‘Brand Ambassador’, Frank Barbagallo. The dinner ($195) will take place from 5:30-8pm on Friday, August 16^th, in the Formal Garden Tent.
Duckhorn was founded in 1976 and has been crafting Bordeaux varietals from the Napa Valley for over 35 years. Personally, the best wine tasting event I have attended, was an event hosted by Duckhorn Vineyards.
Prior to the Grand Tasting, on Saturday, Joseph Carr will host a ‘High Noon Wine Tasting’($55) at the Ozawa tent. Joseph is a friend of mine. He makes incredible wines at his Carneros (Ca) Vineyard, which he founded in 2005. His winemaking projects include the Napa Valley, the North coast and the Stag’s Leap district. His winemaking projects are both innovative and experimental. The results will surely please you.

The final day, Sunday, August 18^th, of the ‘Tanglewood Wine & Food Classic’ focuses on two great ‘sweet’ events.

Chef Joanne Chang will pair her bakery sweets with Veuve Clicquot Chanpagne at Searanak from 12-2pm ($70). Chef Chang will bake her treats from recipes taken from her two best selling cookbooks.

If Chef Chang is not sweet enough, join local chocolate guru, Josh Needleman, founder of Chocolate Springs (Lenox) from 12-1pm at the Formal Gardens Tent ($55) to learn from Mr. Needleman’s seminar the relationship between chocolate and port wine.
Josh will pair his homemade chocolates with three Graham’s Ports, Six Grapes, 10 year old Tawney and 20 year old Tawney.
What a way to end the ‘Tanglewood Wine & Food Classic’.

Philip S. Kampe

philip.kampe@thewinehub.com

CATALUYNA--Europe's Most Diverse region--Art, Wine, Architecture & Beauty by Maria Reveley

Sitting in the northeast corner of Spain, Catalunya (Catalonia in Spanish)  has a lot to be proud of. 
Amazing architecture (Gaudi), Food ( El Cellar de Can Roca-the World’s #1 Rated Restaurant), Art (Picasso, Miro, Dali),Wine (Cava and still) and Beauty (the whole region).
Barcelona, the capital, is nearly two thousand years old. To me it seems modern, with its embrace of contemporary design, fashion and music. This youthful feel to Barcelona can be attributed to the post-Franco atmosphere.
Franco died in 1975. 
After his death, the Catalan language came back into popularity, the same time
businesses experienced growth and their lost freedom.
Success was around the corner.
Creativity was freedom.
The history of Barcelona was explained to me on a recent visit by tour guide extraordinaire, Jordan Susselman, of Hi This Is Barcelona.com ( www.hithisisbarcelona.com )
Long considered by Madrilenos (inhabitants of Madrid) as the second-city of Spain, Barcelona, Catalunya’s first city, is said to have been founded four centuries before Rome by Hercules.
Sometime after the Punic War, Barcelona was rebuilt (3^rd century) by famed Carthaginian, Barcas, who gave the city his family name.
The Roman army used the town as a camp from late in the first century BC, until it was sacked by the Visogoths in the fifth century. The Moors conquered Barcelona in the eighth century.  Barcelona was transformed by the family of Charlenagne, son Louis specifically, and it thrived until Aragon and Cataluyna were loosely united by Barcelonian count Berenguer’s wedding to Petronila of Aragon.
Catalunya’s willingness to back the Hapsburgs in the War of Spanish Succession led to its loss of influence in Bourbon-ruled Spain.
Barcelona was really in an uncertain spot politically until its power as a textile and machinery center emerged in the mid-nineteenth century.
Gauldi and Dali put their imprint on the cultural identity of the city and Barcelona has been a serious contender for the first city of Spain since the middle of the twentieth century.
The popularity of Barcelona and the Cataluyna region has grown to the point that only London, New York, Rome and Paris outshine it with tourists.
The region is known for its diverse climate and is home to numerous famous sub-regions. Cataluyna is an ideal region for growing grapes and making wine.
The coast is known for dry and hot summers and mild winters (Mediterranean climate). Inland it is hot in the summer and cold in the winter (Continental climate). The Pyrenees has a typical high mountain climate, cold and snowy, abundant rainfall and hot summers.

Since Roman times, Cataluyna has been home to wine. The Romans planted grapes near Tarragona, originally, as it was the Iberian capital at that time in history. Grape growing spread throughout the region into the 19^th century, when  the Phylloxera crisis killed most of the red grapes in the region..
Fortunately for Cataluyna, Cava was replanted in the Penedes region. Cava is made from the Macabeo, Paralleda and Xarel-lo grapes. It is made the same way as Champagne using the Method Champanoise.  
As of 2013, Catuluyna has 35 authorized grape varieties for wine making.
As varied as the grapes are, are the winemakers. I have numerous favorite wineries and will share my top dozen wineries in Cataluyna with you. Their wines are all outstanding, reasonable in price and a must buy for wines from Cataluyna.

My favorite vineyards include: Pares Balta Winery, Summarrocca, Vinicola De Nulles, Torres Winery, Recaredo Winery, Torello Winery, Castillo De Perelada Winery, Castel Del Remei Winery, Castel D’Encus, Vall Llach, Llopart Cava and Scala Dei.

Look for their wines at your local wine shop or online at:  www.wine-searcher.com 

Maria Reveley

WineRabbit@gmaill.com

Wines of Brazil, birthplace of Luiz & Nanci Alberto, RISE 23% in 2012

Volume of Brazilian fine wine exports 

grows 23% in 2012

Figures from Wines of Brasil have also registered a growth in exported value, in the number of buying countries 
and company members

A growth of 23% in volume and 6% in value are some of the positive indices observed in the balance of export results 
of exported bottled fine wines of Wines of Brasil project in 2012. The project winery members accounted for 
US$ 3.25 million in sales abroad last year, against US$ 3.06 million in 2011. In the same comparison, the exported 
value went from 705.6 thousand liters to 868.7 thousand liters. The result obtained by the Wines of Brasil company 
 members represents 48% of the general total of Brazilian wine exports.

In the overall 2012 data analysis, due to an operation carried out in relation to Russia via Production Flow Award (PEP),
 2.78 million liters of bulk wine were commercialized to this country, with a financial result of US$ 1.39 million. 
This operation, carried out as a one-off last year, represented 76.24% of the total exported volume and 30% of the value
 invoiced by the Wines of Brasil project. Due to being bulk wine and an operation instigated via a regulating tool of 
stocks from the Federal Government, for measuring effects, this data will not be considered as part of the project’s
 commercial effort. Wines of Brasil, a project carried out by Ibravin in partnership with the Brazilian Trade and Investment 
Promotion Agency (Apex/Brazil) to promote fine Brazilian wine abroad, celebrated the fact that it has expanded the number 
of company members from 35 to 39,  with 15 of them exporting in 2012, sending their labels to 33 different countries,
 compared to 31 in 2011. “We have a lot of room to grow in the international market. The initiatives’ results in the last years
 by the project are reverberating now and Brazil has gained attention thanks to the sporting events such as the FIFA World Cup
 and the Olympics. Thus, I believe that in 2013 we will have even better results”, analyses the director of promotion for the
Brazilian Wine Institute (Ibravin) Andreia Gentilini Milan.

Out of the eight countries considered priority by the project, seven have shown a growth in sales, and in six of them – 
China/Hong Kong, United Kingdom, Poland, Sweden, Canada and Germany – exports by the project’s company members 
represented 100% of wines sales carried out in Brazil.

China is the great highlight in performance in the country

In the performance analysis by country, the highlight is China, which until 2010 was a non-existent destination for 
Brazilian wines. In only two years the country took the first position in the ranking in export values of bottled fine wines. 
In 2012, China had a growth of 66% in exported value compared to 2011, accounting for US$ 621.5 thousand.
 In terms of volume, the growth rose 59% in the same period, with 73.2 thousand liters. 
The country also showed one of the highest average values per exported liter, from US$ 8.14 to US$ 6 of average 
registered in the eight target countries. Another interesting data point is that exports from the Wines of Brasil 
company members represent 93% of the general wine exports to this market.

In 2012, Wines of Brasil has basically doubled the number of activities developed for Brazilian wine international promotion. 
Eighty-one initiatives were distributed in commercial promotion projects, positioning and image, information, 
 production support and quality and information availability, compared to 43 initiatives carried out in 2011. 
These initiatives are made up of eight international fairs, eight buyer’s projects, 10 image projects with foreign
 journalists and opinion formers, eight Master Classes and 32 tastings with specialized public, amongst other activities.

For 2013, the project’s established goal is to reach US$ 5.3 thousand million in exports. “In 2013 we want to participate 
effectively in the markets of United States, China, United Kingdom and Germany for, in few years, to become a steady 
option in the consumers’ minds in these countries”, explains Andreia.

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You can purchase a FERRARI for under $25 by Philip S. Kampe

If you can’t afford to own the automobile,  FERRARI, why not buy the nest best thing, FERRARI Sparkling wines from Trento D.O.C.
For over 100 years, since 1902, Ferrari, using the Metado Classico,  has been the ‘Premier’ sparkling wine of Italy.
In 1906 Ferrari won their first Gold Medal at the International Exhibition in Milan.  Since the early days, Ferrari has been recognized as a leader in the Italian sparkling industry.
In fact, after receiving ‘Three Glasses’ from Gambero Rosso, the guide suggested that the Ferrari sparkling wines are ‘The Best Sparkling Wines in Italy and also one of the Best in the World’.
This is high praise for the wine icon.
The legend of Ferrari is with us today.
Did you happen to see Woody Allen’s ‘To Rome with Love?’. If you did, you would have noticed Mr. Allen  pouring a bottle of Ferrari.
The history of the company starts with Giulio Ferrari, its founder. His dream was to  create  a wine in Italy modeled after the finest French Champagne. Giulio was a skilled enologist who had studied at the prestigious School of Viticulture in Montpellier (France). He studied Champagne making and returned to Alto Adiage (Trento) with Chardonnay cuttings, the first in Italy.

In 1902 he started to produce high end sparkling wine at ridiculously high prices, yet sold out each vintage. The Champagne Method from France was his model. Years of study, research and dedication payed off.  He was the ‘Toast of the Town’. Great wines, low production.
Flash forward to 1952 when Bruno Lunelli, owner of Trento’s best-known wine bar agreed to take over and grow Ferrari’s operation, keep Giulio on staff and increase production to meet the demand. 
His entrepreneurial skills, in short time, reached production of a hundred thousand  bottles.

Since those days and the passing of Giulio Ferrari, Bruno’s sons, Mauro, Gino and Franco have guided the company to its esteemed position. 
Today, the third generation of the Lunelli family, Matteo, Camilla (the first female) and Marcello guide the 21^st century family-owned company into the future.

The winery is located near famed Lake Garda, at the foothills of the Alps.
I visited the region two years ago, after Vinitaly and witnessed the natural beauty of the sloping vineyards. The region is unlike others.

It took my breath away!

The mountains in this region (Trentino) are beneficial to the grape. The elevation (up to 2,300 feet) benefits the crispness of the wine and helps create the unique expression Ferrari sparkling wines are known for.
The first Ferrari I sampled was the NV ‘Ferrari Brut D.O.C.’. This is the original, first produced in 1902. Hand-harvested Chardonnay grapes are used exclusively for the production. This is the real ‘Classic’ Ferrari Brut that has been the stepping stone for the company.  Small bubbles create an effervescence with an intense fragrance of yeast, wild flowers, peaches and apples.  My palate exploded with ripe stone fruit (white peach and apricot), a hint of yeast and smoke, which added another dimension to this well-balanced, crisp, mouth watering sparkling wine. At under $25 a bottle, who could go wrong?

Roses all over the world have been growing market share. The NV ‘Ferrari Rose D.O.C.’ ($35) may be one of the reasons. The 60% Pinot Nero grape and 40% Chardonnay used in this production are grown on the hillsides around Trento. Hand harvested at altitudes up to 2000 feet help make this wine, delicate, sparkling and clean. Aromas of clove, wild strawberries and red roses add elegance to this salmon colored sparkler. My palate was engulfed in a mixture of sweet almonds, strawberries and orange peel, which lingered on my palate.
The final wine I sampled is the ‘2004 Ferrari Perle’, a vintage Blanc de Blanc from Chardonnay grapes grown on the Lunelli family’s own vineyard. The bottle is aged for a minimum of five years with the yeast in the bottle before it is disgorged. Elegant, dry and crisp make this yellow-gold wine a true classic. My palate had a faint hint of yeast mixed with a nutty taste followed by light fruity notes of ripe pears and peaches. The Ferrari Perle tastes double its price tag of under $50, a true value and a rival to Champagnes. Giulio Ferrari and the Lunelli Family have created, hands down, ‘Italy’s ‘Best Sparklers’.

Philip S. Kampe

PhilipKampe@TheWineHub.com

TANGLEWOOD Wine and Food Classic takes place on August 15-18 in Lenox, Massachusetts by Philip S. Kampe and Maria Reveley

The TANGLEWOOD Wine and Food Classic returns after a two year hiatus.

Denis Toner, past event coordinator, has passed the reigns to Debbi Ott, now the program coordinator.

Many of the usual events will take place, wine dinners, a Sunday wine brunch, cheese and wine pairing classes, a blind wine tasting with Jim Nejaime and a tasting with Joseph Carr and his exceptional wines.

On Saturday, August 17th, the Grand Tasting takes place, under a tent, on the Tanglewood grounds.
The event runs from 1-4pm and is the highlight of the show. Further, in-depth, information will follow in
a later article.

To find events and tickets, visit the Boston Symphony website at: www.BSO.org 

Why not make a few Prosecco Cocktails for the July 4th Celebration? by Philip S. Kampe

What a great way to start the summer. Prosecco cocktails. Yes, learn how to make these for July 4th and practice all summer. 
I am spending July 4th in the Berkshires, watching the local parade, then off to Tanglewood for an outdoor BYOB  concert featuring Jackson Browne. These cocktail recipes were sent to me to try.
Why not?
Summer, the season where we spend our days outdoors, dining al fresco and soaking up the sun.
This Fourth of July, drink “Sunny Weather” cocktails to ward off storms and rain for your celebration. It looks like 90+ in NYC on July 4th.

A GREAT summer drink featuring  Prosecco cocktails may be the real solution from the heat.
Mixologist Troy Sidle of Manhattan's Pouring Ribbons has shared some ideas regarding Prosecco, He likes Ruffino Prosecco for all of his drinks.
Sunny Weather is a refreshing cocktail, ideal for those basking in the summer sun, while Brioso is an impressive summer treat that will keep you Lively (the meaning of “Brioso”).

 

Sunny Weather, a cocktail as bright and delicious as the name, is a refreshing libation perfect for sipping with friends pool-side or at your July 4th picnic. In this cocktail, the sweetness of the St. Germain and Ruffino Prosecco is perfectly balanced with the more bitter Campari and Grapefruit juice.

Sunny Weather – Servings: 3

 

Ingredients

1 bottle        chilled Ruffino Prosecco

5 oz      Grapefruit Juice

2 oz         St-Germain Elderflower Liqueur

1  oz     Campari

 

Make it

1.       Pour Prosecco over ice in a collins glass until half way full

2.       Add Grapefruit juice, St-Germain and Campari

3.       Top off with more Prosecco as needed

4.       Garnish with a grapefruit twist

 

Brioso combines Prosecco and gin with seasonal ingredients like raspberry and lemon,topped with a kick of angostura bitters for a revitalizing experience that will impress even the most demanding guests at your summer soiree. 

 

Brioso (Lively) – Servings: 1

 

Ingredients

3oz          Ruffino Prosecco

1oz          London Dry Gin

.75oz      Lemon Juice

.75oz      Simple Syrup

3pc         Raspberry

1 dash    Angostura Bitters

 

Make it

1.       Pour gin, lemon juice, simple syrup, raspberries and bitters into a shaker with ice and shake

2.       Strain liquid into a cocktail glass

3.       Top with  Prosecco

4.       Garnish with a raspberry

Please try these cocktails and let me know what you think.
Ruffino Prosecco is actually a perfect mixer for these drinks and retails for under $12 a bottle.
Happy 4th and Enjoy the Summer (Cocktails)

Philip S. Kampe
philip.kampe@thewinehub.com