Saturday, November 30, 2013

My 'BLACK FRIDAY' in Photos--by Philip S. Kampe

                                       Kollin at Kelly's in Dalton, Ma. (35 spirits)


                                   Rebecca from Atlantic Importing at Kelly's (9 beers)


                                Mark from Frederick Wildman (9 wines ) at Spirited in Lenox, Ma.

Not too bad of a way to spend 'Black Friday'...


Philip S. Kampe
Philip.Kampe@TheWineHub.com


Thursday, November 28, 2013

BLACK FRIDAY Wine & Beer Tastings in the Berkshires, home of ARLO GUTHRIE'S 'Alice's Restaurant by Philip S. Kampe

Tired of shopping on Black Friday?
Need a break?
How about a wine or beer break?
Well, if you are in or near the Berkshires of Western Massachusetts, you are in luck.
Two local wine shops, Kelly's Package Store of Dalton and Spirited of Lenox have figured out that they can capitalize on the thousands of thirsty shoppers on Black Friday.
Both stores, independently, have scheduled complimentary events for their loyal customers.
"Arlo Guthrie performing at The Guthrie Center near Stockbridge Mass. on Thanksgiving Day 2013"
Arlo lives in the Berkshires, as does James Taylor. Both perform locally, erratically, year round.
Wouldn't it be great if one or both of them showed up for the Black Friday tastings?

This is the line-up:
Kelly's Package Store:
653 Main Street
Dalton, Mass
(413) 684-0870

4-8pm
'BLACK FRIDAY MAN CAVE & BEER RELEASE PARTY'
Spirits, Wine, Craft Beer with a Movie in the Cave
Kelly's is releasing some of the most anticipated 'Holiday Brews' that only come one time a year.
Does BCS mean anything to you?
Expect special guests from Founders Brewing Company, Wachusett Brewing Company and Atlantic Importing.

Spirited Wine Food Spirits
444 Pittsfield Road
Lenox, Mass
(413) 448-2274

4-7pm
Frederick Wildman Imports Tasting
Mark from Wildman will be leading customers through:
Pol Roger Champagne Brut
Jean-Jacques Vincent Pouilly Fuisse
Olivier LeFlaive Les Setilles
La Scolca Gavi di Gavi
Potel Aviron Beaujolais Village
Melini Chianti Classico Reserva Le Salvanella
Monaci Primitivo 'Artas'

Doesn't 'Black Friday' have a new meaning for you?

Philip S. Kampe
Philip.Kampe@TheWineHub.com









Cheryl Indelicato and HandCraft Wines Support Breast Cancer by Candela Prol




                                                                 Cheryl Indelicato
Today is a day to give thanks, especially since it is Thanksgiving.
I would like to give ‘Thanks to Cheryl Indelicato’, owner and founder of California’s HandCraft winery, maker of artisan wines.
The spirit, the warmth, the dedication Cheryl has for her winery and the cause it supports makes her a truly special person, one worthy of world-wide attention regarding her effort to make a positive difference in people’s lives through her ‘HandCraft Cares’ initiative, which donates money ($100,000 in 2012) to support breast cancer research, prevention and awareness.
Profits focus on helping women, a lifelong goal of Cheryl’s.
Since September Cheryl ‘hit the pavement with the HandCraft Team’ and  participated in the ’16 mile Walk’  in the Bay area (SF) and the the‘3 Day Walk’ in Atlanta. She will donate up to $100,000 in 2013, as well to Breast Cancer Prevention and Awareness.
With Cheryl’s dedication and determination (you can see it in her eyes), the world we live in is a better place.
Cheryl, with her Italian roots,  comes from a longstanding California winemaking family which began the wine adventure in the early days.
Grandfather Gaspare farmed grapes until after Prohibition. 
In 1935, Gaspare produced the first vintage.
The rest is history.
Two generations later, Cheryl entered the family business, after a ‘three year stint’ gaining experience in the outside world, as required by her family, before joining the ranks.
Since the early days of her wine career, Cheryl has experienced every facet of the wine world, from PR to picking and sorting grapes.
What has evolved is a dedicated, focused, involved person who has found her objectives in life through the wine experience.
What Cheryl wanted to do is to ‘create a crafty wine style and brand that spoke to women’.
Cheryl explained that 80% of wine purchases are by women.
Cheryl wants to produce wines that are approachable, wines that can be purchased today and consumed tonight. She wants food friendly wine.
Her wine labels instruct the consumer through pictures as what aromas and flavors are in the bottle and what the wine will taste like. This instruction suggests what types of food the wine will pair best with.
The label is like a ‘scratch and sniff’ for adults.
The in genius idea helps take the guesswork out of wine selection for food.
When asked, “What makes your wines distinctive?’, Cheryl replied that HandCraft wines focus on her Italian heritage by focusing on an  Italian varietal in each of the blends.
For example, in the Chardonnay, the Italian varietal Malvasia Bianca exists.
Cheryl wants the wines to show their character of the varietals.
Winemaker Alicia Ysais makes HandCraft wines.
The wines that are in the Artisan collection of HandCraft include: Cabernet; Chardonnay, Petite Syrah, Pinot Noir, Inspiration White and Inspiration Red.
All wines retail in the $12.99 range and should be available at your local wine merchant.
By supporting HandCraftWines, you support Cheryl’s causes for humanity.
For more information, visit Cheryl’s website at: www.HandCraftWines.com


Candela Prol


Wednesday, November 27, 2013

Sparkling Recommendations for the Holidays compiled by Philip S. Kampe and Marilyn Krieger

                                              Ferrari    Ferrari     Ferrari



It is the Holiday time of the year...
Below is a list of numerous international 'Sparkling' Recommendations..
Austria
SZIGETI
Blanc de Blancs Brut NV
Cuvee Prestige NV
Pinot Noir Brut Rosé NV

France 
BOTTEX Bugey Cerdon la Cueille NV

CHAMPAGNE FLEURY   
Blanc de Noir NV
Rosé de Saignée NV

CHAMPAGNE MOUTARDIER      
Cuvee Carte d'Or Brut NV
Cuvee Pure Meunier NV
Cuvee Rosé NV

CHAMPAGNE PHILIPPONNAT   
Cuvee 1522 Rosé 2003
Cuvee 1522 2003
Grand Blanc 2004
Réserve Rosé NV
Royale Reserve Brut NV

CHAMPALOU VOUVRAY Pétillant Brut NV

COMPLICES DE LOIRE L'Evanescente Montlouis NV

DRAPPIER           
Carte d'Or Brut NV
Rosé Brut NV
Brut Nature Zero Dosage NV
Grande Sendrée 2005

LANSON              
Brut Black Label NV
Lanson  Brut Rosé  NV
Lanson  Gold Label 2002
Lanson  Extra Age Brut NV

PAUL LOUIS       
Blanc de Blancs NV

POL BLANC        
Blanc de Blancs NV

VEUVE FOURNY
Cuvée R NV
Blanc de Blancs Brut Nature Premier Cru NV
Brut premier cru Grand Reserve NV
Brut Blanc de Blancs NV

Greece
SPIROPOULOS  
Ode Panos Sparkling Brut Organic 2012
Ode Panos Rosé Organic NV

Italy
BERA    
Brachetto 2012
Moscato d'Asti DOCG 2012
Asti Spumante DOCG NV

FALESCO Brut Rosé NV

TASCA D'ALMERITA Brut 2009

ZARDETTO          
Prosecco di Conegliano Brut NV
Private Cuvée Brut NV
Rosé NV
Tre Venti 2012
Zeta 2012

ZENATO Lugana Brut 2008

Spain 
JUVÉ Y CAMPS
Cinta Purpura Reserva Brut NV
Reserva de La Familia Gran Reserva Brut Nature 2007
Milesimé Brut 2007
Gran Brut 2007
Rosé Brut NV

New York, USA
WÖLFFER            
Cool as Well Sparkling Blanc de Blancs 2009
Noblesse Oblige Sparkling Rosé 2010








Tuesday, November 26, 2013

My fellow #winelover-s, ask not what your community can do for you, ask what you can do for your community.



My fellow #winelover-s, ask not what your community can do for you, ask what you can do for your community.

There's only a couple of days left... and we need your help for a great cause: France’s great collection of grape varieties in under threat.

Please read the article (we have it in several languages), sign the petition and share it your friends. 


Thank you so much everyone!!


Luiz Alberto, #winelover

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Wednesday, November 20, 2013

What is going on? "The Other Blog" (11.20.13)



Threat to France's collection of grape varieties. Are you interested in helping?

#winelover, we have a very important this month!

If you want to help to preserve France's unique collection of grape varieties...


Please click on this link to our "other blog"!

We must protect our ampelographic heritage!

(we have it translated to several languages) 



We need to get 5,000 signatures until the end of the month. Please help!

Thank you,

Luiz Alberto, #winelover
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The 'GRAPE COLLECTIVE' a New Concept Online Wine Magazine is a MUST for all of us Adapted by Philip S. Kampe



Dear Wine Hub readers,
I read this Press Release and knew that what I read would be so helpful, I decided to include it in article page for your enjoyment.
The 'Future Gap between reading about a wine and drinking it is now a reality'.
Philip S. Kampe                                               
                                                                                           
                                                                                        



GRAPE COLLECTIVE: RETHINKING THE WINE MAGAZINE
New Online Publication Merges Content and Commerce to Connect More Readers To Wine
                       

New York, NY (2013) – Grape Collective (http://grapecollective.com/), a new subscription-free online wine magazine, revolutionizes how wine media is consumed by introducing a digital platform that bridges the gap between reading about a wine and drinking it. Loaded with content from the industry’s top writers and editors, Grape Collective is the only editorial format with integrated e-commerce wherein readers can read a story or watch a video about a wine, then procure it directly through the website.

Inspired by a common frustration among wine consumers—the difficulty of sourcing the wines we read about—Grape Collective founder Christopher Barnes set out to create a more seamless shopping experience. “In the past, my experiences of reading about a wine and then trying to buy it were extremely frustrating,” says Barnes, who was formerly president of the New York Observer Media Group and co-founder of amNewYork. “More often than not, I would find out that the wines that I had just read about in my favorite wine columns were unavailable.”

At its core, Grape Collective is a portal for top-notch wine content. It features regular, exclusive content from industry veterans including Dorothy J. Gaiter, who co-wrote the Wall Street Journal’s wine column, “Tastings”, from 1998 to 2010, and Barbara Fairchild, who was the editor in chief of Bon Appétit magazine from 2000 to 2010, as well as a fleet of established and emerging writers. Grape Collective’s collection of articles, video and multimedia features are geared to the casual-but-curious wine drinker, an audience that’s often overlooked by traditional wine media, which heavily favors the collector and connoisseur.

“We are rethinking a category where existing wine media focuses mainly on the affluent wine consumer, and most of the quality writing is hidden behind pay walls,” says Barnes. “Instead of charging our readers for access to our content, we’re supporting our business via direct wine sales—a customer service that also generates revenue.”

The content that appears on Grape Collective—a behind-the-scenes video tour of Rioja’s legendary wineries, an exploration of affordable alternatives to Sancerre, or an interview with Napa Valley pioneer Peter Mondavi, Sr.—is supervised by editorial director Nick Fauchald, formerly an editor at Wine Spectator, Food & Wine and Tasting Table.


“We want to introduce wines from a diverse selection of voices and perspectives that offer more insight and context than the industry’s standard 100-point grading system,” says Fauchald. “Instead of tasting wines inside an isolated office, our writers are on-the-ground reporters who have the freedom to share their discoveries with readers in an exciting new way.”

Grape Collective believes good wine becomes better the more you know about it. As such, its content, updated daily, will both inform and entertain, covering a variety of topics that range from emerging winemakers to restaurant sommeliers and roundups of the wine blogosphere.  

Grape Collective’s retail arm is headed up by John Finkle, a New Jersey-based wine retailer and owner of Magnolia Wines and Spirits.

Grape Collective is now live at http://grapecollective.com/. For information, including press interviews, and other PR-related information, please contact Liz Kellogg at 646.389.5235 or liz@kelloggandcaviar.com.

###






CHART: COMPARE/CONTRAST
Grape Collective vs. Traditional Wine Magazine


Grape Collective

Traditional Wine Magazine
Access to Online Content
Free. No paywall
Paywall. Subscription required
Print Counterpart
None. An online-only publication
Yes
Sell wines direct to reader
Yes - via integrated
e-commerce feature
No
Content Contributors
Use multiple writers and focus on diversity of points of view.
Writers tend to be exclusive to publication. Majority is staff-generated content rather than freelance.
Content
Focus is on winemaker’s narratives and on-the-ground reporting from the vineyard
Focus on staff tasting notes
Audience
Casual-curious wine drinker
Wine connoisseurs and collectors
Revenue Stream
Generated from online wine sales
Based on advertising sales and paid subscription model
Content Frequency
Updated daily
Based on monthly editorial schedule




GRAPE COLLECTIVE
BIOS


Christopher Barnes, Founder & Publisher
Christopher Barnes, a frustrated wine drinker who couldn't figure out where to buy all the great wines written about in his favorite wine columns, is the visionary and publisher of Grape Collective. With more than 10 years experience creating innovative new media products in the publishing industry, Barnes has served as President of The New York Observer Media Group, where he oversaw the launch of multiple successful print and digital media properties, including Galleristny.com, Statestreetwire.com, Politicker.com, Betabeat.com, YUE, Commercial Observer, Scooter and Scene. His start-up experience also includes launching and managing two profitable free daily newspapers—am New York and Metro Boston—and co-founding The London Monthly Magazine.

Nick Fauchald, Editorial Director
Nick Fauchald is a Brooklyn-based writer, editor and publisher of print and digital products. He's been an editor at Food & Wine, Wine Spectator and Every Day with Rachael Ray magazines. From 2008 to 2011, he was the editor in chief of Tasting Table. In 2012, Nick created All Day Press, a publishing company that bridges traditional and new media by consulting on and creating print and digital products. His clients include The New York Times, Gilt Taste, Tennis and La Boîte á Epice. His writing has been featured in the Best Food Writing series, and he continues to contribute to numerous print and digital publications including Food & Wine, Departures, Men’s Health, Men’s Journal, AFAR and The Wall Street Journal.

Dorothy J. Gaiter, Senior Editor
Dorothy J. Gaiter conceived and wrote The Wall Street Journal's wine column, "Tastings," from 1998 to 2010 with her husband, John Brecher. She has been tasting and studying wine since 1973 and has had a distinguished career in journalism as a reporter, editor, columnist and editorial writer at The Miami Herald and The New York Times as well as at The Journal. Dottie and John are well known from their many television appearances, especially on Martha Stewart's show, and as the creators of the annual "Open That Bottle Night" celebration of wine and friendship.

Barbara Fairchild, Restaurant and Travel Editor
With more than three decades at Bon Appetit magazine—including over ten years as editor in chief—Barbara Fairchild is a nationally recognized expert in the areas of food, restaurants and travel. These days she is enjoying a second career as a freelance writer, editor, public speaker, radio personality, and journalism professor. She has appeared on numerous television programs, including Today show; Food Network's Iron Chef America; and Hell's Kitchen and Kitchen Nightmares, both with Gordon Ramsay. In 2000, Fairchild was inducted into the James Beard Foundation's "Who's Who in American Food & Beverage.”

Kaitlyn Goalen, Managing Editor
Kaitlyn Goalen writes, cooks and eats, splitting her time between Raleigh and Brooklyn. She is the editor of Short Stack Editions, a series of small-format single-subject cookbooks, and was previously the National Editor at Tasting Table. Her work has appeared in Food & Wine, Wall Street Journal, Garden & Gun, O: The Oprah Magazine, AFAR, and Gastronomica.

Contributing Writers - See list here: https://grapecollective.com/about-us

Tuesday, November 19, 2013

Have you ever sampled 'GIGONDAS'? Here is your chance by Philip S. Kampe





What a wonderful day, today was---I started the three hour trek from the Berkshires (western Massachusetts) when the full moon was still out to attend a 1er Cru Sauternes luncheon with Bernice Lurton, owner of Chateau Climens, an estate in Barsac (France).
The estate dates back to 1547 and has had only four owners, the latest purchased by her father, Lucien Lurton.
I was in the company of six other journalists, most notably Ed McCarthy, known for the ever-so-popular ‘Wine for Dummies’ book and Bill Marsano and Morton Hochstein, icons in the industry and my writing mentors.
After sampling  the vintages of 1989, 2002, 05’, 08’, 09’ and 10’ with matching food at the renowned Café Boulud in Manhattan, I made my way to Rouge Tomate, a sixteen block walk,  for a ‘GIGONDAS Grand Tasting’.
My fellow journalists at Café Bouled tried to discourage me, saying words that my subconscious  somewhat agreed with: ‘How could you taste Gigondas after Sauternes? Sweet before full red-bodied wines?
Not for me, they said.
I explained that I was originally from New Orleans and am always up for the challenge.
Who would turn down the opportunity to sample Gigondas from some of the finest vineyards the Cru has to offer.
Fortunately, I listened to myself.
If you are somewhat foggy about Gigondas, you are not alone. The area is located in the southeastern Rhone Valley and is a neighbor of  Chateauneuf-du-Pape, a wine that is often thought as the ‘father of Gigondas’.
The region has a Mediterranean climate. The small mountain range, Dentelles de Montmirail, divides the appellation into two parts, one with a cooler climate, while the other is a bit warmer.
Elevation is roughly 2000 feet (600 meters).
Roughly 99% of the wines are red, while 1% are rose.
No white wines are produced in Gigondas..
The main grape is Grenache Noir, a hot weather grape, as evidenced by a wine trip I took to Spain. All reds must be made with up to 80% Grenache.

Secondary grapes are normally Syrah or Mourvedre.
The other grapes that are allowed for blending include Cinsault, Clairette, Terret Noir, Couroise and Picardan.
The soil consists of red clay and limestone from the mountain range.
The appellation produces close to five million bottles yearly, most under the $40 price tag.
Now that we know a little about the area, tasting the wines was the next order of business.
My palate was ready.


For me, it was a ‘speed tasting’, as my time was limited, due to my late arrival.
Essentially the wines have depth and finesse with a freshness you get from the Grenache varietal. All the wines I sampled were from the 2010,11’ and 12’ vintages. Most were in the range of 14% alcohol.
A common denominator was complexity, earthiness and dark, bold fruit.
I think I got it?
The consistency and depth of the wines held my interest.
My favorite producers included, Compagnie Rhodanienne, Domaine Brusset, Domaine de Cabasse, Domaine Cecile Chassagne, Domaine du Clos des Tourelles, Domaine de Font-Sane, Domaine du Grapillon d’Or, Domaine du Pesquier, Domaine Pierre Amadieu, Domaine Saint Damien. Domaine Saint Gayan, Domaine Santa Duc, Domaine du Terme, Vignerons de Caractere and Domaine Les Goubert.

In fact, on Wednesday night, November 20th, Quality House Wine & Spirits on 33rd Street between Park Avenue and Madison Avenue (212) 532-2944 is hosting ‘A Night of Gigondas With Domaine Les Goubert, from 6-8pm ($25).
Winemaker and daughter of the owner, Florence Cartier, will be your host.
Light Hors d’oeuvrs will be served with special wines from the vineyard.
Call Quality House to reserve a seat and let me know your experience with Gigondas.

Remember to follow the tasting with a glass of Chateau Climens Sauternes!

Philip S. Kampe

 

Friday, November 15, 2013

'CHOSEN ROWS 2010', a Marlborough New Zealand 'GEM', possiblity the FIRST Sauvignon Blanc created for ageing by Philip S. Kampe & Maria Reveley





What a better way to highlight your ‘Special wine’, than to host  a Sauvignon Blanc ‘blind wine tasting’. Add seven other interpretations of Sauvignon Blanc from around the world to the tasting, plus yours from New Zealand and hear the results, first-hand, from the in-house wine experts.
Wine guru and maybe genius winemaker, Patrick Materman, from New Zealand’s Bancroft Estates (formally named Montana) explained how he ‘fell into his career’ as the chief winemaker for Bancroft Estates.
We were at Patrick’s fabulous Sauvignon Blanc wine tasting dinner, which was hosted by Bancroft Estates and new mother extraordinaire, Krista Drew, from Pernod-Ricard. 
The event took place at Manon, 407 West 14th, located in NYC’s meatpacking district.
I could easily write an article about the food and wine pairing and how spectacular the food at this newly opened, four level, chic establishment was, but, I will spare you that scenario.
What I did learn is, if you are in the NYC area, this is a ’must’ restaurant to visit.
I am from New Orleans and am known to cook quite well, but, could not even attempt to compete with the innovative, creative, mouth-watering dishes from Manon’s Chef Tae Strain.
The evening began, as sixteen wine voices (journalists) joined Patrick Materman in an ‘around-the-world’ comparative wine tasting of Sauvignon Blancs.
Whether the wines were from California, New Zealand or France, it really didn’t matter—the newly evolved—and certainly leader of the pack of wines was ‘Wine #4’, CHOSEN ROWS Sauvignon Blanc from Bancroft Estates of Marlboro New Zealand.
The wine is not an overnight success, in fact, it has been years in the making,
According to winemaker  Patrick Materman,  it was the appropriate time to release the wine and put Bancroft Estates on the map as producing New Zealand’s highest level of Sauvignon Blanc to date.
It did not take long for us to agree, as a group, that the entry of ‘Chosen Rows’ has raised New Zealand’s standards to another level.
Think about this—the first Marlborough Sauvignon Blanc was not planted until 1973. The style remained the same from day one—expressive, melon, passion fruit, grapefruit driven, crisp and generally an easy drinking wine with personality.
Marlboro produces two-thirds of all Sauvignon Blancs from New Zealand. There is a 13% yearly growth, meaning that one day production will not meet demand, due, to the lack of acreage to plant new Sauvignon Blanc vines.
Winemaker Peter Materman explained that he has been with Bancroft Estates/Montana for the past 24 years (1989).
The new project, named the ‘Icon Project’, is based on creating a Sancerre with a New Zealand signature, adding more palate weight and texture to retain age worthiness with a Marlborough fruit expression flair.  
Bancroft Estates used the Pinot Noir philosophy of taking crops back one bunch per shoot and harvesting by hand. 
The project began in 2008 using fourteen different locations in the Marlboro region. According to Materman, both 2008 and 2009 were a learning exercise, extracting over forty flavor components from the wine.
By 2010, the lessons learned regarding hand harvesting, which create lower phenolics plus the use of larger oak barrels created the results they were after.
The release of 2010 Chosen Rows, only 3,500 numbered bottles is testimony to the ‘Icon Project’ as being a true success. Time will tell regarding the key factor—how will the wine age?
The 2010 Chosen Rows is in excellent company, having survived the ‘Blind Tasting’ with two $150 bottles from France, my favorite, the Smith Haut Lafitte Sauvignon Blanc 2010.
Obviously, I hope that the ‘Classic Sauvignon Blanc 2010 Chosen Rows will deliver it’s signature in the future, as the goal is to make a wine with longevity.
If the aroma of grass, stone fruit and flint hold up plus the palate of spice, grapefruit, vanilla, cream and melon are as fresh as when the wine was bottled, then Bancroft Estates ‘Chosen Rows’ is a hit.
My bet is on all those who were involved with Peter Materman and Bancroft Estates in this project.
A few bottles of newly purchased and hard to find 2010 ‘Chosen Rows’ are in my basement!

Philip S. Kampe
Maria Reveley









Wednesday, November 13, 2013

Happy 75th Anniversary COLAVITA by Philip S. Kampe and Maria Reveley



COLAVITA  November 12th, 2013

The snow was falling during the early morning as we embarked on the journey to the Culinary Institute of America, known as the CIA, to celebrate the 75th Anniversary of Colavita, a name that has been branded into its own word.
A word worthy of a dictionary listing.
To me, Colavita means extra virgin olive oil, or at least it did until the snow stopped falling and the sky opened up this November morning.
As the sun began to shine, our group of one hundred and fifty included company officials, press, retailers, employees, friends and guests from all over the world.
We assembled outside the Colavita Center for Italian Food and Wine at the campus of the CIA in Poughkeepsie, New York.
The history of Colavita and its namesake is more than a brand. It represents family, personal commitment to quality and authenticity.
Founded in 1938, the Italian company from Molise grew into dominance through the  help of sons Enrico, Leonardo and Giovanni.
They marketed the family name, Colavita, domestically, as an olive oil brand.
It was not until fate entered the arena in 1978, when Enrico Colavita, while on vacation in the states met John J. Profaci, a stranger at the time. They discussed extra virgin olive oil (EVOO), the family business and the lack of olive oil awareness in America.
After a handshake, Colavita U.S.A. was founded.
The rest is history.
           Speaker and Colavita U.S.A. founder, John J. Profaci

John J. Profaci’s new mission in life was to educate consumers and industry professionals about olive oil and why Colavita’s oils would open up culinary doors for all that used the product.
The idea took off.
Early success led to an expansion of facilities in Molise.
Family members Joseph, Anthony, Robert and John A. took leadership roles under their father, John J, Profaci, to shape the operations in North America.
Shortly afterward, Colavita experienced unmatched growth and opened a bottling facility near Rome to strategically help with the demand.
Today the success continues, in part due to the Profaci and Colavita families. 
According to Giovanni Colavita, CEO of Colavita U.S.A., America is the largest market in the world for Colavita products.
The company exports to 72 countries worldwide and is still growing.
Colativa has a new partner Terlato, known as a leading marketer of luxury wines. Their passion for wine, like Colavita's passion for olive oil, has created a synergy where the two companies have created a line of wines under the Colavita label.

At the celebration I had the opportunity to sample the four wines Colavita is introducing to the market—Pinot Grigio, Verdicchio, Pinot Noir and Ripasso. The wines were all acidic and asking for food. The entry of these wines through the network that Colavita has set-up will turn them into instant hits.
My belief is that all of these wine pair extremely well with all types of food.
Colavita is all about bringing the most out of food and these wines do exactly that.
The celebration lunch consisted of a Bruschetta with winter squash, ricotta, pistachios and garlic rubbed grilled bread with a 2012 Colavita Pinot Grigio from Trentino.
This course was followed by a mixed green salad topped with baked Coach Farm goat cheese that was paired with Colavita 2012 Verdicchio di Matelica from Marche.
The main attraction and the food star of the day was an amazing fusilli pasta topped with butter, Parmiggiano Regiano and shaved ‘White Truffles. Add a glass of 2012 Colavita Pinot Noir from Pavia and you have a match made in heaven.
The white truffles whet my appetite for another course, my final, roasted chicken perched on top of tarragon polenta and braised greens, which paired perfectly with a glass of 2011 Colavita Ripasso from Veneto.
As you can now see, Colavita means much more than olive oil to me.
In fact, thanks to Colavita’s generous donation to the CIA, the Colavita Center for Italian Food and Wine opened at the CIA in 2001. It is the only teaching facility in America where everything is Italian,that is, it is only made from products made in Italy. All CIA students must take courses at the Colavita Center for Italian Food and Wine to graduate.
The bottom line—Colavita has enriched many lives, from CIA students to chefs and now sommeliers, thanks to the addition of Colavita wines.
Thank you Colavita and Happy 75th Anniversary.

Philip S. Kampe
Maria Reveley




TAP-The Airline That Cares About Your Portuguese Experience by Philip S. Kampe

                                                             TAP-The Airline That Cares About Your Portuguese Experience ...