Sunday, May 26, 2019

The Hudson-Berkshire Wine & Food Festival in Chatham, New York by Philip S. Kampe and Maria Reveley


We remember attending the first edition of this hometown country festival.

Now, in its 'Seventh Year', the small country festival has not changed much from its roots. What has changed is the high quality of the vendors products. From pickles to artisan cheese, the food vendors have risen to 'gourmet 'levels of quality.

On the beverage end, many products merit national attention. From Bourbon to vodka to wine, new companies with high goals fill the pavilion with generous samples for the thousands that attend each day.

Admission is $25 for tasting admission and $10 for general admission.
There is no greater bargain in the country.

As a yearly event, plan on attending in the future, on either Saturday or Sunday of Memorial Day weekend.
The 11am to 5pm event takes place at the Columbia County Fairgrounds in Chatham, New York. Chatham is located less then an hour to Albany, N.Y. or the Berkshires of western Massachusetts.

Its a fun, family day that includes music, food vendors, tons of wine and spirit samples, kids activities and the feel of the country.

Thursday, May 16, 2019

Roses For All Seasons-What I Am Drinking by Philip S. Kampe


Springtime has arrived, even in New England (May 2019), where I was stopped on Sunday for two hours on the Massachusetts Turnpike, due to a snow storm. Several inches of snow accumulated on the ground, a constant reminder that winter hasn’t totally disappeared.

Putting that situation behind me, a couple of weeks after Easter, I realize, in both good and bad weather, Rose wine is the perfect substitute to brighten your day. 

I’m in Narragansett, Rhode Island for the next four days-an escape from the end of  winter- to tour this beautiful state and enjoy time to spend with friends, while catching up on so many articles that I am behind.

This is not one, but, an article that, hopefully, will open your mind and palate to what Rose wine has to offer, year round. Even in the off, non height of summer season.

The high today is 59F. It is 42F and early morning. No rain in the forecast-only sunshine.
What that means to me is quite simpley its Rose time.

Choosing Rose wine has always been simple, because, most bottles are easy on the palate and the pocketbook. Lately, Rose can be made from any varietal, so, the choices keep growing.

There are numerous Roses that I favor-those are the ones I brought with me to drink, while on this writers vacation. An organic wine and a wine from Israel are among my choices

Let me tell you about them:

PEYRASSOL Cuvee de la Caommanderie 2018 A.O.P. Cotes de Provence ($21)
Overly fruity, yet, light, with a hint of tannins, this Rose is sophisticated and is always ready to drink. Raspberries mixed with citrus dominate the palate. This Rose is so elegant, it can be used as an aperif or as an after dinner drink (In this case it is my breakfast)

FRESCOBALDI ALIE Rose 2017  ($19)
I Love Frescobaldi. This wine is both alluring in appearance, and bright on the palate. I drink it overly chilled, so, the ripe, red fruit and earthy flower nuances appear. It seems that all Frescobaldi wines are elegant and this one follows suit.

CANELLA Pinot Noir Rose Brut NV  ($23)
Character and class sum up this lively sparkling Rose, loaded with millions of bubbles that pop with flavorful fruit explosions of flavor. Production of only 100,000 bottles shouldn’t keep up with the demand for this show stopper of a wine.

LA BERNARDE ‘La Hauts du Lue; Rose 2018  ($15)
Quite a magical blend of Cinsault, Grenache, Syrah, Rolle and Mouvedre make up a mineral laden, velvety Rose full of peach, vanilla, cherry and grapefruit flavors that captivate your palate. Organic.

JACQUES CAPSOUTO Vignobles Cuvee EVA Rose de Gaililee Villages 2017  ($23)
A wonderful Rhone style blend, with bright citrus that lights up the room. A truly refreshing wine that cools you down on a warm summer day, with its refreshing acidity and lively fruit flavors. This wine is from Israel.

Philip S. Kampe

Tuesday, May 14, 2019

'Nino Franco' Celebrates 100 Years of Prosecco: 1919-2019 by Philip S. Kampe

                                  Primo Franco, The Architect of Modern Day Prosecco

 Prosecco may be ‘the newest sparkling wine’ to dominate the crowded bubbly market, but is Prosecco a new sparkling wine or has it been around and has been recently re-discovered?

That was the question I posed to Primo Franco, the voice and ambassador for his family’s
’Nino Franco’ winery from Veneto. They are a major Prosecco producer thanks to Antonio Franco who founded the winery in Valdobbiadene (Italy) in 1919, a mere ‘hundred years’ ago.

Antonio was a first generation winemaker who passed the reigns to son Nino, who, in time, passed it on to his son, Primo, who I dined with. Primo earned his diploma from the prestigious Conegliano Veneto, school of enology, and has guided the winery ever since.

Primo, as one can tell upon meeting him, is overly organized and philosophical about Cantine Franco. He elaborated that his mission was to make the best Prosecco in the marketplace.

To obtain his goal, thirty years ago, Primo, the enologist, experimented with planting techniques. He concluded that he favored old clones.

Glera, at least 85%, is the main grape variety used to produce Prosecco. Up to 15% of Pinot Bianco, Bianchetta, Verdiso, Perera, Chardonnay, Pinot Nero and Pinot Grigio are allowed to be mixed with the Glera varietal. Glera was originally known as Prosecco, but, was changed to stop confusion regarding the town of Posecco.

Glera is an indigenous varietal. The grape grows in large clusters and is very thin-skinned. It is a cool climate grape that grows best on hillsides. On a trip to the area, the steepness of the vineyards astounded me. Each hillside had its own microclimate. The end result is in the grapes. Consistent acid paired with low alcohol are the make-up from the hilly strips of land in the province of Treviso. The Primo Franco plantings lie somewhere in-between the major towns of Valdobbiadene and Conegliano. The region gained DOCG status in 2009 and represents the top tier of Prosecco production.

The Prosecco’s that I sampled from Nino Franco lived up to all expectations. Primo has been called the architect of the worldwide Prosecco explosion and his wines are all ‘All-Star’ status. By dedicating his life to Prosecco, Primo has changed the world’s taste buds.

He has introduced DOCG Prosecco to the world and should go down in history as the architect of modern-day Prosecco.

The four ‘Nino Franco’ Proseccos I recommend trying yo start your journey into Primo Franco’s World are:

Primo Franco Valdobbiadene Prosecco Superiore DOCG 2017 ($37)
Classified as dry, I found this to be somewhat sweet, although it contains only 30-32 G/L sugar. The Charmat Method is used. The final product is elegant, full of green apple, tangerine, nutella qualities and walnut dust.

Vigneto Della Riva Di San Floriano Valdobbiadene Prosecco Superiore DOCG 2017 ($37)
This was a wonderful Brut that was persistent on the palate and quite intense. It certainly was a dignified Prosecco that could and should be drunk on its own, if one chooses. Superior by all standards.

Rustico NV ($24)
A fruity,lively Charmat Method Brut that works perfectly as an aperitif or as an after dinner sparkler. It’s a perfect hors d’oeuvre wine made with 100% Glera grapes.

Faive Rose Brut 2017 ($29)
A wonderful twist that sets Nino Franco apart from other vineyards in the region is Primo’s grape selection. Made from 80% Merlot and 20% Cabernet Franc, this bubble-filled Rose has all of the qualities that should make this bubbly the life of a party-think summer.

If you have further interest in learning about Primo Franco and Nino Franco wines, visit their website at: 
The website is in both Italian and English.
It is a wonderful resource that acquaints you with Prosecco and how the Franco family contributed to Prosecco’s growth.

How Hungarian Cabernet Franc Changed My Life by Philip S. Kampe

My Dad was known to his friends as ‘Cab Franc.’ You see, his name was really Joseph and all of his social time with visiting frien...