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Sipping Castello di Cigognola Blanc De Noir, Oltrepò Pavese

Oltrepò Pavese in Lombardia is a region of rolling hills, medieval villages, majestic and vast stretches of vineyards earning it the moniker, the “Tuscany of the North.” Oltrepò means “beyond the Po,” a reference to the region’s location on the southern shore of the Po River in the province of Pavia. Oltrepò Pavese benefits from cool breeze from the north and a location on the 45th degree parallel, where some of the world’s great wines are produced. The appellations was granted DOCG status in 2007. Pinot Nero (aka Pinot Noir) is the key grape variety cultivated, and region is recognized for its outstanding Blanc de Noir sparkling wines.

Castello di Cigognola was once a feudal fortress. It is now an Italian World Heritage Site. www.castellodicigognola.it

Castello di Cigognola, a 12th century castle with landscaped gardens surrounded by vineyards, is one of the most stunning and historical properties in Oltrepò Pavese. Decorated by master architect, Renzo Mongiardino, Castello di Cigognola been designated an Italian National Trust World Heritage site.

Castello di Cigognola is owned by the renowned Moratti family. Gianmarco Moratti is a successful entrepreneur; his wife and Letizia Moratti, is a businesswoman who has served as the mayor of Milan. Their son, Gabriele Moratti oversees vineyard management with Gian Matteo Baldi, Castello di Cignonola’s CEO.

Gian Matteo Baldi, CEO, Castello di Cigognola
Gian Matteo Baldi, CEO, Castello di Cigognola www.castellodicigognola.it

We visited with Gian Matteo Baldi to a record a SIPS podcast for The Connected Table (stream it below) and taste three expressions of the Moratti metodo classico blanc de noir cuvées. We were impressed by how fresh and clean they tasted on our palates and the finesse of the bubbles. While we have had the chance to taste metodo classico sparkling wines from other well-known regions in northern Italy, notably Franciacorta and Trentodoc, we were struck by the exceptional character of these Oltrepò Pavese blanc de noir wines.

Here is what we tasted:

Moratti Blanc de Noir Pas Dosè. For no dosage sparkling wine lovers, this selection will delight. The wine remains 18 to 24 months on the lees and has a clean, crisp

Moratti Cuvée More Blanc de Noir is a blend of Pinot Noir with a touch of Pinot Meunier. The wine is aged 18 to 24 months on the lees, depending on the vintage

Moratti Cuvée Dell’Angelo 2012 was the only vintage sparkling wine in the trio we tasted. Grapes are sourced from select vineyard plots, and the wine remains 72 months on the lees. This is a gastronomic blanc de noir  that we enjoyed with our salmon and roasted vegetables.

mORATTI
www.castellodicigognola.it 

Listen to our conversation with Gian Matteo Baldi on The Connected Table SIPS

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Sipping J Vineyards Sparkling Cuvées

We're Sipping J Vineyards’ Sparkling Cuvées at Home

Everyone needs a versatile sparkling wine on hand to enjoy with home-cooked meals and to uncork for impromptu entertaining. J Vineyards & Winery is one of Sonoma’s top sparkling and varietal wine producers whose cuvées are made in the traditional method. The six vineyards are all located in the Russian River Valley, a cool climate setting that delivers wines of exceptional, fresh fruit crispness and balanced acidity.

Underscoring the popularity of these wines for casual entertaining, J Vineyards & Winery’s tasting room near Healdsburg offers special culinary experiences. A popular one is the J Bubble Room, a gastronomical experience led by Executive Chef Carl Shelton and Winemaker Nicole Hitchcock, which includes both sparkling and varietal wines. Chef Shelton shared, “Many of our visitors come to taste the sparkling wines and leave with the Pinot Noir and Chardonnays.”

The Bubble Room at J Vineyards
The Bubble Room at J Vineyards where exceptional wine and food pairings take place.

What we tasted:

J Cuvée 20 Classic Brut. The winery’s twentieth anniversary is a blend of 51% Chardonnay, 40% Pinot Noir, 9% Pinot Meunier with aging on lees to add complexity. It delivers notes of toasted almond and brioche toast, baked apple, white peach and Meyer lemon. Pair with creamy brie, seared cod, poached lobster, grouper and truffle pasta. SRP: $38

J Vineyards & Winery Brut Rosé gets its soft salmon pink color and ripe red cherry and strawberry aromas and flavors from Pinot Noir. The blending of 32 percent Chardonnay into this wine adds notes of slivered almond, kaffir, jasmine and lemon meringue. We recently enjoyed our J Rosé with a harissa spiced  shrimp over rice.  SRP: $45

Photo of J Cuvees

Both wines are available nationwide through many retail outlets, and you can order direct from the winery.  www.jwine.com

Chef Carl Shelton, J Vineyards & Winer
Chef Carl Shelton, J Vineyards &Winery

J Vineyards & Winery Executive Chef Carl Shelton joined us on The Connected Table Sips to share  pairing tips. Listen here (link) or click below:

 

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Sipping with Eileen Crane, CEO, Domaine Carneros

For anyone who’s ever visited California wine country, one of the of the most popular places to stop and taste is Domaine Carneros Winery, which is recognized for its méthode traditionelle sparkling wines, estate vineyards and breathtakingly beautiful château. Domaine Carneros was founded in 1987 by Claude Taittinger of the Champagne Taittinger family. Located entirely within the Carneros AVA, between Napa and Sonoma, Domaine Carneros comprises six vineyards on 400 acres. The château is inspired by the 18th century Château de la Marquetterie, the Taittinger family residence in the Champagne region.

Domaine Carneros sits majestically on a hill overlooking the vineyards/

To oversee management and production of its first méthode champenoise wines in the U.S.A. Taittinger tapped sparkling wine specialist Eileen Crane to be CEO and Founding Winemaker. Crane, who holds a degree in enology and viticulture from University of California Davis, as well as a master’s degree in Nutrition from University of Connecticut, had been working as winemaker and vice president at Gloria Ferrer since 1983, and prior to that at Domaine Chandon.

Eileen Crane has been called “The Doyenne of American Sparkling Wines.”

We visited with Crane on The Connected Table SIPS to discuss her approach to making sparkling wines in cool-climate Carneros, as well as what the visitors can expect when they visit the winery. Crane underscored that Domaine Carneros is all about delivering an exceptional tasting experience and offers a selection of wine and food pairings and settings to enjoy them.

Caviar tasting at Domaine Carneros

We’ve had the pleasure of tasting wines at Domaine Carneros when we visited in 2017 and most recently with Crane for our SIPS podcast. Here’s what we tasted:

Domaine Carneros 2015 Brut Cuvée – Made from Chardonnay 51%, Pinot Noir 47% and Pinot Gris 2%, an elegant wine with notes of key lime, honeycomb and lemon curd on the nose and baked pear, lime blossom and lemon meringue on the palate for a creamy, long finish.

Domaine Carneros Brut Rosé Cuvée de la Pompadour – This sparkling rosé is named for Madame la Pompadour, paramour to French King Louis XV, who reportedly said, “Champagne is the only wine a woman can drink and remain beautiful.” Made from 100% Pinot Noir using the rose de saignée method, allowing the grape must and skins to macerate for a several days, after which a small amount of Pinot Noir wine is added to enhance the color, which is a deep salmon. Pair with roasted salmon or duck or even fresh berries for dessert.

Domaine Carneros 2012 Le Rêve Blanc de Blancs – Made from 100% Chardonnay, this tête de cuvée represents Claude Taittinger’s dream (rêve in French) to make one of America’s finest sparking wines, which it has been frequently named. La Rêve has notes of white flowers, Meyer lemon, poached pear and a touch of grilled grapefruit and a fresh, long palate that opens to honeysuckle and crème brûlée. Pair with delicate seafood dishes such as poached scallops, cracked crab or Dover sole, or with double or triple crème cheeses.

All photos courtesy of Domaine Carneros Info: www.domainecarneros.com

Hear more from Eileen Crane. Listen to this edition of The Connected Table SIPS on iHeart.com. Click image below:

This podcast is part of our special series recognizing women in wine and spirits. A donation has been made to Les Dames d’Escoffier, an organization to supporting women in the fine food and beverage industry through education and advocacy www.ldei.org . For information on featuring a dynamic women for this series, contact melanie@theconnectedtable.com.

 

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Prosecco’s Enore Ceola, Managing Director & CEO, Mionetto USA

Sales of Prosecco, the sparkling wine produced in the Veneto region of Italy, are bubbling.  According to Vinexpo CEO Guillame Deglise, “Sales of Prosecco will surpase 412 million bottles by 2020, as the sparking wine tases over from discounted Champagne.” (The Drinks Business, March 2017).

Many years ago we took on the responsibility of promoting Prosecco in the USA. It was tough sell!  Now days, bottles of Prosecco are flying off the shelves.

So, what caused the sure in Prosecco’s popularity?

We discuss Prosecco’s appeal with Enore Ceola, CEO and Managing Director of Mionetto USA, who has had a large role in helping change the image and driving sales for Prosecco and his brand in the USA.

Enore Ceola, Managing Director, Mionetto USA

Born in the heart of the Prosecco region, Enore Ceola grew up on a winery bordering the Friuli and Veneto regions of Italy. He graduated from the Institute of Technology at Pordenone with a degree in architecture. He had a brief stint as a civil engineer before deciding to drop everything to marry the love his life, Ursula, an American exchange student after a two-year courtship.

In early 1997, he returned to his family roots and reached out to Mionetto for employment prior to leaving for the U.S. With a stroke of luck, he was informed that the Director of U.S. Exports position had recently been vacated and was promptly introduced to the entire Mionetto family, leading him to immediately accept an offer at the company.

Soon thereafter, he found himself in New York City, newly married, introducing not only Mionetto Prosecco, but also the Prosecco category itself to the American market.  Mionetto, est 1887, just celebrated its 130 anniversary.

 

In our conversation, Enore reflects on the past, present and future of Prosecco. Listen now on The Connected Table LIVE! iHeart.com.

 

 

Read Melanie’s article explaining Prosecco in Wine4Food.com

https://wine4food.com/wine/prosecco/