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May 21, 2017
Circulation: 250,000

Italy, Veneto: Prosecco Superiore

Monica Larner

Dammi un’ombretta translates literally as “give me some shade” in the dialect of the Veneto in Northeast
Italy. Ombra is also what you call a refreshing glass of Prosecco sparkling wine in Venice. It is a favorite
drink among the thirsty gondoliers and oarsmen on muggy summer days. The expression originated in the
Lagoon City because bartenders would move the tables on Piazza San Marco throughout the day, so their
customers would always be under the cooling shade of the bell tower when they took their Prosecco breaks.
Outside Venice, however, serious wine lovers have often thrown shade at Prosecco. The informal Italian
sparkler is downplayed as cheap swill, not too far up on the beverage chain from wine coolers or commercial
beer.

All that has suddenly changed. The growth of Prosecco is so momentous; you could argue it is the single
most important motor driving Italian wine exports today. According to the IWSR/Vinexpo study published
earlier this year, Prosecco is expected to outgrow all other types of sparkling wine, including Champagne,
by 2020. It is forecast to capture a whopping 9.2 percent of the global share of sparkling wine. If you subtract
Prosecco from the volume and the value of wine that Italy sells in foreign markets, Italy would no longer
figure as a top exporter to the United States. Like it or not, Prosecco is a force with which to be reckoned.

Prosecco and Prosecco Superiore are predicted to outgrow all other types of sparkling wine, including
Champagne, by 2020.

I have followed the growth of Prosecco closely these past 15 years and am deeply impressed by how
effective producers have been in protecting what is in fact a territory-driven wine with a 500-year-old
tradition. In fact—and I will get to this later—I feel producers have almost gone too far in complicating what
is in fact a simple wine.

First, allow me to recap some of the main changes to shape Prosecco these past ten years:

• The name of the grape (previously Prosecco) was cleverly changed to Glera. This was done to
avoid the problem that Pinot Grigio continues to face. Anyone anywhere (even in faraway places
like Brazil and Bulgaria) would have been able to grow the Prosecco grape and write “Prosecco”
on the wine label, thus cashing on the lucrative Italian brand. Under European law, this is no longer
possible.

Cane-pruned Glera vineyards are traditionally tied down with reeds from the lowland river.
• The Prosecco region was enlarged all the way to the neighboring region of Friuli Venezia Giulia,

near the Slovenian border, where a little town named Prosecco is located. This enlargement
enabled Prosecco to become a full-fledged geographic origin wine the way Barolo or Beaujolais is.
• Once the enlargement plans for Prosecco DOC (Denominazione di Origine Controllata) were
finalized, it became legally possible to create a DOCG (Denominazione di Origine Controllata e
Garantita) area with a higher classification such as Superiore. The DOCG area is called Prosecco
Superiore and it covers the villages of Valdobbiadene (with steeper vineyards and lighter limestone
soils), as well as Conegliano (with softer hills and thicker soils). It also allowed producers to think
of their holdings in terms of single vineyards, or Rive, as they are called in this part of the Veneto.

Prosecco Superiore producer Franco Adami of Adami.

• Regulations regarding the Prosecco DOC region, largely located in the flatlands, were made more
stringent. These areas can be farmed mechanically, they produce higher yields and production
costs are less expensive. The fear was that the flatlands would make the cheap plonk that could
destroy the reputation of the entire region. A “if you can’t beat them, join them” strategy was forged
to improve wine quality in these areas too.

• There are now 43 recognized Rive, or single vineyards, in the Conegliano Valdobbiadene Prosecco
Superiore wine region. These include names such as Colbertaldo, Refrontolo, Soligo and Santo

Stefano. The village of Valdobbiadene is home to the precious Cartizze cru. At just 106 hectares,
125 individual farmers split its ownership. On average, each producer farms a mere 0.7 hectares.
Thanks to its shallow, complex, mineral-rich soils, Cartizze is expressed in terms of delicate floral
and white peach aromas. It makes 1.3 million bottles of wine each year, and no matter how much
the category grows, that number is fixed.
• The Italian Commission of UNESCO officially approved the candidacy of the hills of Conegliano
Valdobbiadene as a World Heritage Site. The final decision will be announced in 2018.

Often overlooked, the areas of Conegliano and Valdobbiadene reveal some of Italy’s most stunning and
beautiful vertical vineyards.

In this article, I have specifically selected Prosecco Superiore wines from the single-vineyard Rive
designations and the Cartizze cru. These represent the pinnacle of quality on the DOCG Conegliano

Valdobbiadene Prosecco Superiore quality pyramid.
Prosecco is produced in three distinct styles: Brut is the driest, with aromas of white mineral, dried flowers
and herbs. Extra Dry has some sweetness and generous aromas of stone fruit, acacia flower, apple and
pear. Dry, the sweetest, reveals aromas of honey and fruit salad. Wines labeled Cartizze are almost always
Dry. Extra Dry represents the most traditional form of Prosecco. There is a growing trend to produce more,
Brut expressions but this has less to do with local custom and more to do with market demand. Apparently,
the word Brut sells more wine. This is a trend I don’t particularly like because to my palate the Brut wines
don’t have the creamy authenticity that I look for in a Prosecco Superiore. Higher residual sugar helps to
emphasize the purity of the fruit and the charming suppleness of the wine. Another non-indigenous trend is
the use of the term Millesimato for vintage Prosecco Superiore. Traditionally, these were non-vintage
wines.

Prosecco Superiore can be paired with more than just appetizers or finger foods. I matched the Metodo
Charmat sparkling wine with these delicate ricotta ravioli sprinkled with poppy seeds.

Made in the Metodo Charmat in which secondary fermentation occurs in large pressurized tanks called
autoclave, Prosecco Superiore generally has very thick and foamy effervescence. Grapes sourced from
Conegliano, where soils have more clay and average temperatures are a few degrees higher, are thicker,
creamier and redolent of exotic fruit and honey. Delicate floral aromas come from Valdobbiadene (and its
Cartizze cru). Prosecco DOC is made in the flatland areas and is often marked by grassy notes of dried
herbs or hay.

Prosecco Superiore is characterized by extreme vineyards with near vertical slopes. In many cases,
pulleys are used to haul fruit during harvest and helicopters are used for spraying. Prosecco Superiore
has a reputation for being a low-priced wine, but in fact farming costs are much higher because of the

difficult terrain.
A few weeks ago in a hotel lobby, I overheard the owner attempt to order refills on his stock of Prosecco
for his adjacent restaurant. The man was tongue-tied in his attempt to enunciate the name of the appellation
Conegliano Valdobbiadene Prosecco Superiore, followed by the Rive name, followed by the Millesimato,
followed by the wine style. This man was Italian, so I don’t dare to think how difficult that order would have
been to place by a non-Italian speaker. This is what I referred to above when I said that producers have
gone too far to complicate a simple wine. Some of the wine names in this report are more than ten words
long and that seems entirely too much for a consumer looking to buy an informal Italian bubbly.

Prosecco is a simple wine weighed down by a myriad of technical specifications regarding the appellation
name, the single vineyard designation, the vintage declaration and style of sweetness. The simple wine is
burdened by one of the most complicated labeling systems in Italian wine.



2016 Adami Valdobbiadene

Rating: 92
Producer: Adami
From: Italy, Veneto, Conegliano, Valdobbiadene Prosecco Superiore
Variety: Glera
Drink: 2017-2022
Estimated Cost: $22
Source: Interim End of May, The Wine Advocate

The 2016 Valdobbiadene Prosecco Superiore Vigneto Giardino Rive di Colbertaldo Dry is a delightful
wine that fulfills all the promises of this informal Italian sparkler. This wine pleases all the senses thanks
to bright aromas of peach and pear with light touches of honey and saffron. The finish is extra smooth
and creamy with a distant touch of spicy effervescence. This wine will evolve over the next few years and
if you don't believe me, check it out for yourself.

2015 Ruggeri Valdobbiadene Prosecco Superiore Giustino B. Extra Dry

Rating: 92
Producer: Ruggeri
From: Italy, Veneto, Conegliano, Valdobbiadene Prosecco Superiore
Variety: Glera
Drink: 2017-2022
Estimated Cost: N/A
Source: Interim End of May, The Wine Advocate

If I had to stock my pantry with just one Prosecco Superiore for the rest of my life, this would be that wine.
The 2015 Valdobbiadene Prosecco Superiore Giustino B. Extra Dry is a beautifully balanced expression
with soft luminosity and fresh perfumes. Those aromas include honey, saffron, wild sage and white rose.
This wine is aged a bit longer than its peers to add more depth and substance. The finish is soft and
soapy sweet. This is a technical wine of course, but the legendary Giustino B. is also a wine of artistry
and inspiration.

2015 Ruggeri Valdobbiadene Prosecco Superiore Vecchie Viti Brut

Rating: 91+
Producer: Ruggeri
From: Italy, Veneto, Conegliano, Valdobbiadene Prosecco Superiore
Variety: Glera

Drink: 2017-2020
Estimated Cost: N/A
Source: Interim End of May, The Wine Advocate

Made with fruit from ancient vines, this is one the finest wines from the Valdobbiadene area of Northeast
Italy. The Ruggeri 2015 Valdobbiadene Prosecco Superiore Vecchie Viti Brut pours into the glass with
foamy bubbles and luminous brightness. The bouquet is perfumed and lively with honeysuckle and white
rose. Although this is a Brut expression, the bouquet is cleverly fragrant and floral in unexpected way.
This contributes to the wine's fullness. It offers tones of tangerine skin and candied almond as it warms in
the glass.

2013 Bisol Valdobbiadene Superiore di Cartizze Private Dosaggio Zero Brut

Rating: 91
Producer: Bisol
From: Italy, Veneto, Conegliano, Valdobbiadene Prosecco Superiore
Variety: Glera
Drink: 2017-2020
Estimated Cost: N/A
Source: Interim End of May, The Wine Advocate

Made in a limited production of 2,600 bottles, the 2013 Valdobbiadene Superiore di Cartizze Private
Dosaggio Zero Brut is packaged with a traditional string instead of metal cage. The style is Brut (with no
residual sugar) and that steely, tonic quality is made very evident in this expression. The wine is
remarkably fresh and youthful with primary aromas of citrus and Golden Delicious apple. Its budding
complexity comes through in the mouth thanks to dusty mineral tones of crushed oyster shell.

NV Bortolotti Valdobbiadene Superiore di Cartizze U. Bortoloti Dry

Rating: 91
Producer: Bortolotti
From: Italy, Veneto, Conegliano, Valdobbiadene Prosecco Superiore
Variety: Glera
Drink: 2017-2022
Estimated Cost: $30
Source: Interim End of May, The Wine Advocate

Bortolotti has done a great job of capturing the aromatic characteristics that make the Cartizze cru so
special. The NV Valdobbiadene Superiore di Cartizze U. Bortolotti Dry offers a distinctive mineral vein
that is specific to this site. It resembles chalk board or crushed oyster shell. Those drying tones are
enhanced by softer tones of white peach, honeydew melon and tropical fruit. The bouquet is delicate and
precise with very pretty detailing at the edges. The effervescence is foamy and soapy, following in the
best tradition of a Cartizze Dry. Only 5,500 bottles are made.

December 29, 2017
Circulation: 230,000
THE SPARKLING WINE TRENDSETTER OF 2017

Mark Angelillo

Back in 2010, less than one million cases of Prosecco were imported
to the United States. These days we're looking at about 4 million cases.
The holidays are incomplete without Prosecco for so many Americans.
But for me, the holidays are incomplete without Prosecco Superiore
DOCG. The distinction is terrifically important for a variety of reasons.

Much of the Prosecco Superiore you see is made in Conegliano
Valdobbiadene, a region located just north of Venice. It has been
synonymous with premier quality Prosecco for many generations.
During my first region visit in 2015, I was sold. Vines have been grown
here since the beginning of knowable time. The people of this region
know their land inside and out. This is why you will see bottles of
Prosecco DOCG labeled by specific rive (hillsides) and cru (field).
While they are joined together as a single region, Conegliano and
Valdobbiadene are two separate towns; you may see one or the other
on the label.

What I appreciate most about Prosecco DOCG is the vibrant aromatics
in every bottle. The Glera grape, once known as Prosecco, delivers gentle and complex floral and lemon
citrus aromas. Still versions of the Glera grape (known as “Tranquilo”) are not widely available, but when I
had the chance to taste one I jumped. Still Glera demonstrates the grape’s inherent characteristics, and I
was impressed to discover that this essence is preserved in sparkling Prosecco DOCG – this is not
something one can say for all sparkling wines. Prosecco wine is disarming, delicious, and available at
fantastic values. Read on for some of my favorites.

Morene Tranquilo Prosecco Conegliano 2016
Clean, light melon and lemon aromas with touches of green apple and soft spice. A bit tart on entry, this
fills in around the edges with pear and melon flavors and a silky texture, finishing with an earthy, dry finish
with a glimpse of honeysuckle.

Sei Uno Rive di Carpesica Prosecco Superiore Conegliano Valdobbiadene 2015
Light melon and peach aromas with notes of honeysuckle and toasted oak. Easy drinking and approachable
on the palate with a zesty fruit blend of lemon, peach and kiwi, this is tart and precise, boldly spiced yet
somehow delicate on the mid palate with a nicely sustained mineral finish. 90 pts.

Malibran Credamora Col Fondo Prosecco Valdobbiadene 2015
Intriguingly cloudy appearance, creamy and biscuity aromas of mild wet clay with fresh lemon and grapefruit
notes. On the palate this is soft and gentle with a smooth mouthfeel of delicate bubbles, warm floral spice
and creamy oak on the mid palate and tart grapefruit and lemon zest adding a lively freshness towards the
finish.

Ruggeri Vecchie Viti Prosecco Superiore Brut Valdobbiadene 2016
Floral melon and lemon aromas with candied peach and vanilla biscotti on the nose. Smooth, delicate and
refreshing on the palate with citrus notes of lemon zest and light grapefruit, a tart mid palate with hints of
watermelon candy and a finish of almonds, cream and fresh golden berries.

Masottina Le Rive di Ogliano Prosecco Superiore Extra Dry Conegliano Valdobbiadene 2016
Floral and light with notes of green apple, Meyer lemon, pink grapefruit and powdered sugar on the nose.
On the palate this starts off energetic and tart with melon and lemon fruit and bold acidity, eventually
revealing a creamy texture with fine balance and smooth nutty caramel and toast notes alongside dried
peach. Approachable and refreshing with lots here to like.

Biancariva Rive de Collalto Prosecco Superiore Conegliano Valdobbiadene NV
Yeasty and floral aromas of green apple and melon with a touch of tropical fruit. This is tart and zesty on
the palate with lemon pith and creamy texture, notes of buttery brioche and crisp winter pear and green
apple, frothy carbonation and a long leesy finish of aged cheese and grapefruit skin.

Silvano Follador Prosecco Superiore Brut Nature Valdobbiadene 2016
Lightly and pleasantly spiced peach, pear and green apple aromas with some white blossom and vanilla
frosting notes. Bold, zesty on the palate with more of a citrus focus, lemon and grapefruit notes with a green
note of lemongrass and dried herb, finishing with a bit of apple and light cream. Clean and fresh.

La Tordera Otreval Rive di Guia Brut Prosecco Superiore Valdobbiadene 2017
Creamy almond aromas with a yeasty note and hints of lime zest and green apple. On the palate this is
very dry, refreshing and full of zesty citrus notes of lime and grapefruit, green apple and tart lemon pith,
finishing creamy and delicate with a nutty, toasted note of buttery brioche with a touch of melon.

Val D’Oca Rive de Santo Stefano Brut Nature Prosecco Superiore Valdobbiadene 2016
Mandarin orange, lemon and dried herbs on the nose, crisp and light with a light floral note. Pure fruited
and floral on the palate with creamy honey butter notes to start, green apple, pear and lemon on the mid
palate and tangerine and croissant notes on the finish, zesty and refreshing with tart, stinging bubbles and
a nutty dessert quality on the finish. 91 pts.

July 21, 2017
Circulation: 40,000

An Introduction to Prosecco

Christopher Tanghe

A fast-growing category that is capturing the American palate, Prosecco is more than just an
approachable sparkling quaffer.

Prosecco sales grew 32% in 2016 over the previous year, helping elevate sparkling wine consumption 11%
overall. A third of those who purchased Prosecco were buying a sparkling wine for the first time. Additionally,
it was one of three top sellers for on-premise accounts, along with Sauvignon Blanc and, unsurprisingly,
Cabernet Sauvignon. Outpacing Champagne sales growth by 25%, Prosecco is becoming a regular drink
for millennials for more occasions than just brunch mimosas. If you run a beverage program, these are
important trends to consider!

Italy’s Beloved Bubbly History
While most of us wine geeks probably think Franciacorta is Italy’s go-to sparkling wine, Prosecco is the
wine that actually fits this description. This is partially due to production levels. In 2016, there were over
three million hectoliters of Prosecco produced, compared to 122,100 hectoliters of Franciacorta. Further,
while records show Franciacorta producing wine as far back as the 1500s, the category didn’t gain
momentum until recently, with help especially from Guido Berlucchi in the 1960s. Prosecco production can
be traced back to the 12th century as a still wine and to the early 1800s as a purposefully sparkling wine.
The style wasn’t firmly established, however, until fermentation science was explained in the 1850s by
Louis Pasteur and, shortly thereafter, the autoclave was developed. Vine growing and winemaking have
historically been the primary agriculture economy in the Veneto, and this continues today. It is not
uncommon for family wineries to be run by the fourth, fifth, or sixth generation. Also important to Prosecco
is Italy’s first enology school, established in 1876 within the urban center of Conegliano. This school
continues to educate future viticulturalists and winemakers, taking students as young as 14.

The Martinotti Sparkle
The characteristic sparkle of today’s Prosecco is the result of advances in science. The initial design of the
autoclave was developed by the French chemist Edme-Jules Maumené in 1852, utilizing wooden tanks
where wine was drawn off and bottled in a pressurized state. The system, called Afroforo, was too unreliable
and inefficient to be viable for commercial production. Decades later, in 1895, an Italian named Federico
Martinotti further refined Maumené’s design, still employing wooden tanks but making it more adapted to
commercial use. Much to every Italian’s chagrin, Martinotti’s design was perfected and patented by another
Frenchman using newly available stainless steel in 1907. This last iteration still provides the basic blueprint
for production tanks today. Nonetheless, the process is referred to as the Martinotti method in Prosecco,
though outside of Italy it is known as the Charmat method, after the final inventor, Eugène Charmat.

The Martinotti method mimics the traditional method with two fermentations but simplifies it by using a much
larger vessel for the second round of fermentation. Wine undergoes primary fermentation in stainless steel
and then is blended and put into the autoclave with 20 grams per liter of sugar and fresh yeast to ferment
again, until it reaches five bars of pressure. The process has several advantages:

Labor costs are greatly reduced by managing one large vessel versus many small bottles.
Riddling and disgorging are unnecessary, as the wine can be filtered under pressure.
The process accentuates fruit, the typical hallmark of Prosecco, rather than autolytic character.

While 95% of all Prosecco is produced this way, there are some producers making traditional method wines,
as well as tranquilo styles. Tranquilo wines are simply a still version of Prosecco using the same grapes as
the sparkling rendition. They tend to be fresh, aromatic, and fun, and they rarely if ever see oak or extended
élevage. While the traditional method styles of Prosecco show promise, much more experimentation is
necessary for this to become a proven category. In some cases, the potential for aging is clear and the
wines take well to autolytic effects, but other wines come off as faded and overdone. Bellenda in Carpesica,
just north of Conegliano, is one of a few producers devoting more research and production to traditional
method Prosecco.

Other key Prosecco style and production terms include these:

• Superiore: These wines must be spumante (minimum 3.5 bars) and can only be made in brut, extra
dry, and dry styles.

• Rifermentazione in bottiglia: For these wines, the second fermentation happens in the bottle, in
contrast to using the Charmat method.

• Col Fondo: A version of the above style in which yeast remains in the bottle. This is an old-school
style only occasionally seen today.

Climate
The heart of Prosecco, in the DOCG of Conegliano Valdobbiadene, is largely a continental climate with
minor influences from the Adriatic Sea to the east and the Italian Alps to the west. Conegliano, with its
easterly position, tends to be warmer and is moderated by the sea, while Valdobbiadene is more alpine
continental and is generally cooler, with a greater diurnal shift. The DOC of Prosecco is too large to
categorize into one climate type.

The Grapes of Prosecco
Prosecco, also known as Glera, must comprise a minimum of 85% of the blend in the same-named wine.
Varieties that may be used for the remaining 15% include Pinot Bianco, Pinot Grigio, and the indigenous
trio of Perera, Verdiso, and Bianchetta Trevigiana. Additionally, Chardonnay and Pinot Nero, the usual
suspects of sparkling wine grapes, can make an appearance.

The name Glera was adopted to avoid confusion with the town of Prosecco and the DOC region of
Prosecco. Glera is an indigenous variety that produces massive clusters of thin-skinned grapes that are
laden with terpenes, which give Prosecco its characteristic aromatic nose. There are three major clones of
Glera planted: Tondo, Lungo, and Nostrano. Tondo translates to “round” and is the most common of the
three, accounting for over 90% of all plantings. It was initially isolated by Count Marco Giulio Balbi Valier in
1868 and bore his name for many years as Prosecco Balbi. The berries are round and form loose clusters
that deal well with humidity. Lungo means “long” and refers to the elongated berry shape of this grape.
Lungo is naturally lower yielding than Tondo and possesses an inherent spiciness in the must that adds
complexity to the blends. Nostrano is rarely seen these days, as it is extremely difficult to grow due to its
tight bunches. Additionally, Nostrano does not take as well to sparkling wine production because its acidity
tends to drop out quickly during ripening. Nostrano is more often utilized in Vin Santo production to the
south, in the region of Tuscany.

Perera is indigenous to Valdobbiadene and translates literally to “pear,” which refers to the pear-like
perfume it lends to the wines. The grape variety nearly went extinct in the 1970s due to flavescence dorée,
a bacterial disease spread by leafhoppers, which causes diminished photosynthesis in the foliage. Perera
has slowly been revitalized, but there are still only about 30 hectares planted today, most in the famous cru
of Cartizze.

Bianchetta Trevigiana is a thick-skinned variety that grows in small bunches. The name means “little white
from Treviso” and aside from its inclusion in Prosecco, it is often used for vermouth.

The last of the indigenous varieties is Verdiso, which hails from the Colli Euganei to the south near Padova.
Like Perera, it was almost wiped out in the 1960s by disease but has made a comeback. Today, there are
81 hectares planted. Verdiso produces wines with elevated floral and citrus tones. Outside of Prosecco
production, Verdiso is often utilized in passito wines.

DOC vs. DOCG
While many DOCGs have questionable value, the differences in quality between DOC and DOCG Prosecco
display a stark contrast. The DOCG was established in 2009 and delineates the original DOC, marking the
area between the towns of Valdobbiadene in the west and Conegliano in the east. The boundaries were
first drawn in the 1930s and later made official with the formation of the DOC in 1969. This is the area
producing the highest quality wines due to the advantageous soil types, aspect, and elevation range from
the Italian Alps. On the palate, distinct characteristics become clearly apparent as one moves from the west
to the east. Vines grown in and around Valdobbiadene, tucked into the foothills of the Dolomites, display a
savory identity, full of sweet herbs, higher-toned citrus fruits, and an almost salty finish. These wines are
made with grapes grown on the steepest slopes, in generally higher pH soils, and at higher elevations.
These vineyards are extremely difficult to work and must be tended by hand. The landscape is not unlike
what is often seen in Germany.

One of the steepest and most prized hillsides is the cru Cartizze. Until recently, Cartizze was the most
expensive vineyard land in all of Italy, selling for more than a million euros per hectare. Cartizze is now
surpassed in land prices only by Barolo and Barbaresco. This limestone hill produces the most focused
wines of the region. The wines are traditionally dry (17-32 g/l) or extra dry (12-17 g/l) and served with cured
lardo on bread. Historically, this hillside was the first to ripen due to its exposure and ideal luminosity, and
therefore it was the most coveted vineyard land in the region. It does have a cooler-than-average
temperature when compared with other sites, which helps to maintain acidity. The entire cru is relatively
small at 106 planted hectares.

Heading east, away from the mountains and toward Conegliano, the landscape changes to rolling hills that
are less steep and have generally heavier soils, such as clay and marl. The average temperature also rises,
leading to wines with more exotic fruit characteristics and weightier mouthfeel. Acids become more rounded
and less angular, and the savory element found in the west becomes a baked fruit compote in the east.

The expanded Prosecco DOC is a massive imprint that covers not only a large part of the Veneto but also
Friuli. The land is very flat and fertile, not nearly as steep and magnificent as Conegliano Valdobbiadene,
and thus it produces high yielding and simple wines. The challenge lies in educating guests about the
difference between Prosecco and Conegliano Valdobbiadene, and why they demand such drastically
different prices.

Colli Asolani is another DOCG for Prosecco to the south and west of Valdobbiadene. The region is known
more for red wine production than sparkling white wine. This may change in the future, but for now it is a
minor contributor to overall Prosecco production and identity.

Rive: A New Category
Rive is a developing concept that needs to be more clearly communicated by the region, but it is an exciting
step toward further defining the differences in terroir throughout Conegliano Valdobbiadene. In the local
dialect, rive means “hillside vineyard,” but the term does not indicate a single vineyard. Rather, it specifies
a frazione or hamlet—a delimited area around a small town within a commune that can encompass multiple
vineyards. There are 43 defined Rive based on soil studies by the Conegliano school of enology, but only
half of them are currently stated or used by producers. Further challenging the use and recognition of Rive
is the fact that not all of the defined Rive are planted to vine (only 226 hectares are currently planted). Also,
winemakers often blend fruit from multiple Rive to develop their house style, perhaps taking more opulent
fruit from a Rive near Conegliano and complementing it with taut fruit from a Rive near Valdobbiadene.
When this sort of practice is employed, the Rive cannot be stated, as labeling laws require all fruit to come
from one Rive. The system is still rather new, and as producers become more comfortable with it, we will
see more of these in the marketplace. Additional guidelines required for wines labeled Rive include the
following:

• Fruit must be hand-harvested.
• The wine must be vintage dated.
• The wine must be spumante (not frizzante).
• Grapes must be harvested at a maximum of 13 tons per hectare, as compared to 13.5 allowed in

the zone.

The Future Is Bright for Prosecco
While the category of Prosecco is generally known by the average American consumer, there is a ripe
opportunity for sommeliers to dive deeper into the region and present examples that push forward the
commonly recognized, simple profile. With its sparkling style, range of dosage, and versatility for food,
Prosecco provides multiple avenues through which we can educate guests on the virtues of an
underappreciated category. Prosecco can, and should, be included in the pantheon of serious wine.

May 23, 2017
Circulation: 6,550,000

7 High-End Proseccos to Try Now

Roger Moris

It’s worth spending more on these premium sparklers.

Until recently, seeing a bottle of Prosecco that cost more than $20 was a rare thing. For around $15, you
could get a very nice one that was fruity, floral and refreshing. And you still can. But now producers from
northern Italy are bringing to America a higher class of premium Proseccos, ones which are more
complex, more sophisticated and more satisfying. And while Prosecco producers do not like to compare
their wines with Champagne—the styles are basically different—some of these premium Proseccos
nevertheless come with Champagne-worthy price tags attached.

Prosecco is made primarily from the Glera grape within a hilly region that fans out north of Venice. The
two most famous Prosecco appellations are located due north of that watery city—Conegliano
Valdobbiadene and Asolo—and both carry Italy’s highest appellation rating, DOCG. Conegliano
Valdobbiadene, named after two neighboring hillside towns, is the better known of the two and the larger
producer and exporter. Within its DOCG, the most highly prized wines are grown on hillsides, or “rives.”
Rives grapes are always hand-picked, their yields are lower and they usually carry a vintage
designation—although you may have to search the back label with a magnifier to discover it. The most
famous of these rives is Cartizze, which covers about 265 hilltop and hillside acres. According to Stefano
Zanette, president of the Prosecco DOC consortium, studies are now underway to map out Prosecco
production areas according to soil type and climate. Many wine producers hope this process will
eventually lead to a hierarchy of best vineyards or “crus,” as is the case in many French wine regions.

Unlike Champagne, most Prosecco is made in tanks, not in bottles, which is more economical. Prosecco
comes not only in varying degrees of sweetness or dryness, but also in different degrees of effervescence
or “bubbliness.”

Here are seven that represent the crème de la crèmant of the Valdobbiadene Proseccos, from $20 up to
$45.

NV Mionetto Superiore Brut ($20)
Mionetto has been making wine for 130 years in Valdobiaddene, the small village with the tongue-twister
name. This brut, from the Rive de Santo Stephano vineyards, is quite fresh, with green citrus flavors and
a lemony finish.

2015 Bisol “Crede” Superiore Spumante Brut ($21)
“Crede” is the name for a vineyard’s sandstone soils, as this region was once part of ancient seabed. This
blend of Glera, Verdiso and Pinot Bianco grapes has rich flavors of dried apples and apricots blended
with stony minerality.

2015 Adriano Adami “Vigneto Giardino” Superiore Dry ($22)
In 1920, the Adami family was the first to market a vineyard-specific Prosecco and won regional prizes for
it. Grapes from the Giardino vineyard in the Rive di Colbertaldo give this wine floral aromas and flavors of
honeycomb and roasted nuts.

2015 Nino Franco “Primo Franco” Superiore Dry ($27)
Not many years ago, Prosecco was seldom seen outside northern Italy, and Nino Franco was one of the
first to introduce it to the international market as an alternative to Champagne. The Primo Franco bottling
is rich and deep with some fruity sweetness and whispers of vanilla.

2015 Ruggeri “Vecchie Viti” Superiore Brut ($29)
Each winter, Ruggeri selects 2,000 vines from throughout the region that are 80 to 100 years old and
makes wine from these “vecchie viti”—old vines—the following autumn. The result is a rich, intense blend
of fruity and dried savory flavors with hints of tannins.

NV Rebuli Superiore di Cartizze Brut ($40)
Cartizze is considered to be the grand cru of Prosecco—a lovely hilltop vineyard just outside of
Valdobbiadene that is divided among many owners. The Rebuli is full on the palate with flavors of mellow
apples and fresh orange.

2015 Villa Sandi “Vigna la Rivetta” Superiore di Cartizze ($45)
Italy’s iconic Gambero Rosso guide gives this wine its highest rating of “Tre Biccheri” or three glasses.
Vigna la Rivetta is in the heart of Cartizze, and the resulting wine is almost Champagne-like with its
mellow fruits, great structure and fine minerality.

April 26, 2017
Circulation: 23,800,000

Everything you need to know about albarino, the wine to pair with your
lobster rolls this summer

Michael Austin

Despite the different spellings and expressions of wine styles, as far as one universally beloved wine grape
is concerned, all roads lead to the sea. I'm talking about the renowned white grape variety albarino, known
as alvarinho in Portugal. Glancing at a standard computer keyboard, one might wonder if the divergence
was simply due to the lackadaisical work of a fat-fingered typist long ago. Look at where the "b" and "v" are,
and then where the "n" and "h" are. Just saying.

Really, if you want to geek out a little, "b" and "v" represent the same phoneme in northern Portugal and
Spain (which is to say, they make roughly the same sound), and the "h" is a silent interloper — "nh" is a
common digraph, two successive letters that amount to a single sound, in Portuguese. But let's not get too
caught up in linguistics when we're talking about good wine. Also, don't spend too much time trying to get
to the bottom of whether albarino hails from the autonomous region of Galicia in Spain, or across the border
in northern Portugal. One thing you would be well served to log in your memory, though, is that albarino is
one of the best wines on earth for seafood.

When you daydream of chilled, saltwater-kissed raw oysters on the half-shell, spindly crab legs, curvy
tentacles or perfectly cooked portions of flaky white fish, save room in that dream for a glass of fragrant,
fruity and dry albarino. Considering the grape's two most-successful areas, both of them near the Atlantic
Ocean, is the first clue that this prized white grape variety might be a good match for the fruits of the sea.

The albarino grape is thick-skinned — not as in the quality that keeps tech support workers from hanging
up on angry callers, but literally. This skin translates to expressive aromatics, and even before those
aromatics show up, before the grapes are turned into wine, those formidable outer layers protect the grapes
from the rainy weather conditions of northwestern Spain and northern Portugal. Regardless of what side of
the border the grape variety was born on, this general region is most certainly its ancestral home. It is a
rugged land of lush greenness and an abundance of precipitation.

When the grape is called albarino and made into a varietal wine in the Galician wine region of Rias Baixas,
it can offer pleasant briny evidence of the nearby Atlantic, along with varying combinations of floral notes,

citrus, stone and tropical fruits, apple, pear, minerality, a touch of bitterness or nuttiness, plus zingy acidity
and mouth-filling medium body. This is not a wimpy wine by anyone's definition; in addition to the
abundance of aromas and flavors, albarinos can routinely reach 12.5 percent alcohol or more.

Albarino is sometimes blended with loureiro or treixadura, and can be bottle-ageable, often for several years
or more. The downside? There really isn't one, except maybe that prices have crept up. Even so, it's not
too hard to find good albarino that won't put you behind on your utilities.

The Spaniards like to splash the word albarino across their labels. This, of course, is a departure from the
more usual Old World tradition of listing only the place where the wine is from, rather than a varietal name
or a varietal name and a place name, on labels. It is a welcome departure for those of us who live on this
side of the Atlantic, since it makes it easier for us to find the wine we want, especially when it's time to plan
a seafood feast.

Across the border, in northern Portugal, alvarinho is the major player in the light, tangy, fresh and often
slightly effervescent wine named for the Vinho Verde region. This wine is meant to be drunk young, as an
aperitif or (naturally) with seafood. Its name translates to "green wine," but that has nothing to do with
alvarinho's color. In fact, most Vinho Verde has little or no color. Here, green refers to the wine's
youthfulness. In Vinho Verde, alvarinho can be blended with avesso, azal, arinto, loureiro and trajadura
(which is treixadura in Spain).

Most Vinho Verdes land somewhere between 9 and 12 percent alcohol, but some can easily inch up beyond
that. So be careful if you are guzzling one of those bottlings as you chase a ball around in the sun. Because,
in case you weren't aware, Vinho Verde is definitely guzzle-able. And that fizz that some of them have? It's
not from fermentation; it's from a shot of carbon dioxide. Even when the fizz is there, though, it's often so
subtle that you might not even take notice of it.

Some other parts of the world have caught up to the green fertile regions of the Atlantic-coastal regions of
the Iberian peninsula, at least where an interest in albarino is concerned. Once not commonly grown outside
of Spain and Portugal, albarino can now be found in Washington, Oregon, California and New Zealand,
among other places. Besides being well-suited to damp cool weather, albarino can also stand a little heat.
Regardless of where it comes from or how it is spelled, count on albarino being a lively, tangy wine that
makes for a great apertif. Its natural palate-cleansing acidity ensures that you will continue to be zinged
and refreshed all through your pre-dinner hour, until the very first bites of food come out. And it almost goes
without repeating — almost — that in its best possible use, albarino is a beautiful food wine, destined for
great flavor synergy with just about anything that once called the sea home.

June 20, 2017
Circulation: 367,000

Zaragoza: Goya, tapas in El Tubo and 2,000 years of history

Michelle Locke

ZARAGOZA, Spain (AP) — Stepping out on a lazy Sunday, I stroll past remnants of a Roman wall and
watch couples taking selfies with a statue of city namesake Caesar Augustus. Then I’m brought up short
by the shimmering reflection of a 16th-century tower caught on the sleek glass walls of a very modern
fountain celebrating the Hispanic world.

That’s 2,000-odd years of history in about a block, and just one of the reasons Zaragoza should be on your
list of Spanish cities to explore.

Sure, it may be best known as the halfway point between Madrid and Barcelona. But with its treasure trove
of architecture, art (and tapas, too), Zaragoza is worth a closer look.

WHAT’S NEW
The Goya Museum, which reopened in 2015 after extensive reorganization, is a good way to get acquainted
with the works of the famous Spanish painter, who was born near here. The museum is set in a
Renaissance nobleman’s home and includes works by Goya’s rivals and mentors as well as an extensive
collection of his etchings, http://museogoya.ibercaja.es/en/horarios.php , 23 Calle Espoz y Mina. Open
most days at 10 a.m., closing at 2 p.m. on Sundays and holidays. Admission about $5.

Las Armas is an outdoor space that hosts everything from art and musical events to markets promoting
local products, http://www.alasarmas.org/ , 66 Calle Las Armas. Some events ticketed.

CLASSIC ATTRACTIONS
Plaza del Pilar, a huge public square, is the defining feature of Zaragoza. It is home to two cathedrals and
a museum displaying remains of a Roman forum. Just beyond it is the River Ebro with its tree-lined
pathways.

Basilica del Pilar, topped with brightly colored cupolas, is a cathedral featuring ceiling paintings by Goya.
You’ll also find two unexploded bombs on display; they were dropped during the Spanish Civil War. Open
most days, free admission. About $3 to visit the cathedral’s museum, closed on Sundays, and about $4 to
access the tower, closed on Mondays. Next door is the Cathedral of the Savior, which has a tapestry
museum (entrance about $5) featuring wall-sized Flemish tapestries from the 16th to 18th centuries.

La Aljaferia, originally built as a country retreat for the city’s Islamic rulers and later the palace of Aragon’s
Catholic monarchs, is now home to the regional parliament. It features a beautiful and tranquil garden —
and a room where trials of the Spanish Inquisition were held. Open daily, but closed during parliamentary
sessions, held some Thursdays and Fridays.

NEARBY
The wine region of Carinena is about a 40-minute drive from Zaragoza on the A-23. Wine tourism is an
emerging business here so you won’t find the glitz, or the crowds, of a more developed region. Carinena
refers to a grape (carignan in the U.S.), the region and a town, where you’ll find Bodegas San Valero, which
offers tours and tastings starting at about $11, including tapas, and a $32 option that comes with a full lunch
in their newly opened restaurant. Weekends from 10 a.m.-2 p.m., phone 011-34-976-620-400.

Also in Carinena is Grandes Vinos y Vinedos, which has tastings and English-language tours starting at
around $7 and includes a take-home bottle. Booking in advance highly recommended, phone 011-34-976-
62-12-61.

TIPS
Fancy a tapas crawl? Head for “El Tubo,” the series of tubes (narrow alleys in reality) that hums with chatter
and the smell of crispy fried things as darkness falls. The district is not far from Plaza del Pilar; look for
Calle Estebanes and Calle Libertad, the two main streets. Don’t show up hungry between 5 p.m. and 8
p.m., though, as most of the restaurants will be closed.

The Zaragoza Card offers convenience and a discount. Prices start at about $22 for a 24-hour pass,
http://www.zaragozacards.com/en/ .

Zaragoza is easily reachable by train from Madrid or Barcelona.

May 11, 2017
Circulation: 190,000

A Food and Wine Crawl Through Spain’s Rias Baixas

Among the first things you’ll notice in Rías Baixas, a small, winemaking region tucked inside Spain’s
Galicia, are the clock-like rhythms of the water. On a recent morning in the coastal town of O Grove, the
local estuary was so shallow and empty that its sandy soils, slick with moisture, were as reflective as
glass. It’s hard to imagine that just hours before, that same bed had been at high tide, deep and capped
by waves barreling in from the Atlantic.
Unlike much of Spain, which borders on the Mediterranean Sea, Rías Baixas (and all of Galicia, for that
matter) is marked by a unique, maritime climate—a detail perhaps most evident in the local fishing villages.
There, the ebbs of the ocean have provided something of an industrial lifeblood for centuries; even today,
in the neighborhood of San Tomé, receding waters bring dozens of women (known as mariscadoras) out
into the shoals each day to dig for shellfish by hand—just as they did generations ago.
Despite modern innovations, these sorts of traditions persist throughout Rías Baixas, in the language
(Galician), the architecture and, notably, in the region’s deeply ingrained culture of food and drink. It’s easy
to eat local here: the many varieties of Galician shellfish (langoustine, lobster, those painstakingly fresh
clams) are widely regarded as some of the best in Spain, and have historically proved a match for the
region’s crisp, minerally albariño. Of the 12 grape varieties permitted by the Rías Baixas D.O., this
indigenous white varietal accounts for 96 percent of plantings.
Consequently, nearly all of the wineries across the five sub-zones (most famously, Val do Salnés in the
north, and O Rosal and Condado do Tea, which lie south along the Miño river) are best known for their

flagship albariño-based white wines. In keeping with historical precedent, these are typically made from
grapes grown en parra—on extended, rectangular canopies—which allows air to circulate around the fruit,
protecting it from rot (something that’s long been a hazard in the region’s unusually humid microclimates).
Though most wineries hew close to tradition, many are innovating, too. In O Rosal, for example, winery
Altos de Torona bottles small quantities of sparkling albariño; while in nearby Condado do Tea, La Val
winemaker Chema Ureta produces especially lush, still expressions of the grape by employing an
unconventional lees-aging technique (wherein single vintage wines are aged with lees from three separate
years). Other wineries, meanwhile, are offering an increasing number of single-varietal wines made from
plantings of finicky caiño blanco (a passion at Terras Gauda) and loureiro—an especially floral, fragrant
grape named for “laurel,” or bay leaf—at Adegas Valmiñor.

Nevertheless, winemakers here are careful to maintain their wines’ sense of place; the best examples
reflect the region’s granitic and mineral-rich soils, and its ample sunshine. Pair them alongside local
specialties—grilled razor clams, steamed goose barnacles and scallops served in their shells, to name a
few—and it’s easy to see why Rías Baixas remains so keen on sustaining, and further cultivating, its long-
held traditions.

Here, a look at the region, its deep-rooted culture of wine and food and the people who shape it.



October 16, 2017
Circulation: 118,500,000

Stamped ice trend heats up at cocktail bars

Marissa Conrad

At The Monarch, a new cocktail bar in Kansas City, Missouri, the namesake Negroni comes with an
Instagrammable surprise: The ice cube, a perfect 2x2-inch block, is etched with the outline of a monarch
butterfly.

Meet our ice artist, I imagine the bartender saying, pulling back a curtain to unveil a steady-handed sculptor
armed with a set of tiny chisels. Bars have done crazier than that in the name of good ice. But the story at
The Monarch, which opened Aug. 21, is much simpler. Bar director Brock Schulte ordered a custom-
designed stamp in the shape of a butterfly, made of brass instead of rubber. It looks more like a branding
iron than the stamp you'd use in a scrapbook. When the metal hits ice, the transfer of energy melts the
surface. "You just set the stamp on the cube and within seconds [the design] is imprinted," Schulte says.

The Monarch isn't the first bar to experiment with ice stamps. Jimmy's, a longtime favorite in Aspen, began
serving cubes stamped with a loopy cursive "J" about three years ago, and Dante in New York has offered
ice stamped with the bar's name since spring of last year. But recently, stamped ice has gone from a novelty
to a trend found everywhere from L.A. to Charleston.

The flashiest example comes from Apogee, a Chicago cocktail bar that opened in May. Bartender Joel
Rund, who is responsible for all sorts of crazy ice, carves animal-shaped punch bowls out of 300-pound ice
blocks, then uses a steel stamp to brand each frozen friend with Apogee's logo, an "A" in a circle. The $48
Spirit Animal, recently a whale that sacrificed its blowhole for a pocket to hold alcohol, serves three to four
guests.

At Pacific Cocktail Haven in San Francisco, ice branded with a "PCH" stamp has "become a staple" since
the bar opened last year, says general manager Kevin Diedrich. Order an old fashioned, the Leeward
Negroni (made with coconut-washed Campari) or the Extra Fancy, a bourbon drink with orgeat and crème
yvette, and the cube chilling your cocktail will be monogrammed like it came out of a Lillian Vernon
catalogue.

In New York, stamped ice recently hit the menu at Añejo in Tribeca, where bartenders sear the restaurant's
name into extra-large cubes. Head to Cannon Green in Charleston for a cube branded with a crest bearing
the initials "CG," served in a Manhattan made with High West Double Rye whiskey, Carpano Antica
vermouth and vanilla-cherry bitters. During Negroni Week in June, Westbound in Los Angeles served two
versions of the classic cocktail with cubes stamped with the restaurant's winged "W" logo.

April 20, 2017
Circulation: 60,600,000

From Austrian Rieslings to Albariño to Vermentino, spring white wines for your table
Patrick Comiskey

It’s well into spring. Time to wake up your mouth and dispatch the heavy red wines to the cellar, where they
can slumber for the next six months — they’ll be all the better for it — and embrace youth, by which I mean
vintages 2016 or 2015. And above all, let’s make it white.

Only white wines, matured in neutral vessels, and hardly at all, will do. The modus operandi is vibrancy,
immediacy — dry, crisp, lean, mouthwatering wines with an emphasis on purity and freshness. Bonus points
if, in honor of the season, the wine gives an impression of greenness, whether in color or flavor; a young
un-oaked white wine will have a pale grassy hue, which hints at its flavors as well as its potential energy —
the amount of mouthwatering propulsion it’s packing.

Whether dry German and Australian Rieslings, Sauvignon Blancs from Chile and New Zealand, Pinots Gris
and Blanc from Oregon, Corteses and Arneises from Piedmont, Assyrtikos from Santorini, Chenins and
Muscadets from the Loire — and those explored below — think of this category as a seasonal imperative.
From A to V, these wines are simple and swift, but they can soar.

Austria

You’d do well to start your tour in Austria, a wine industry more or less obsessed with purity, driven perhaps
by the flavor profile of its indigenous white, Gruner Veltliner. With its leafy aromatics and notes of pea-
tendril, sorrel, and tarragon, these are the ideal wines for spring vegetable dishes — fava beans, English
peas, snap peas; the country’s Rieslings, meanwhile, are powerful and racy, and its Weissburgunders
(Pinot Blancs) are snappy and salty.

But just to be contrary, I’m going to suggest a class of wines that blends all of them, called Gemischter
Satz, a traditional field blend that originates in Vienna’s urban appellation; the wines are glugged down by
the gallon in the city’s heurige (taverns). These blends routinely include fruit from as many as a dozen
varieties, all of those mentioned above plus exotics such as welschriesling, orangetraube, and traminer.
The best of them seem effortlessly complex, with intermingling green and ripe flavors. Look for wines from
Weininger, Groiss and the impressive Jutta Ambrositsch; the 2015 blend from Zahel — flavors of lemon,

apple and a whiff of bitter almond, and irrepressibly jugendlich (youthful), as the German press says — is
about $16 at Woodland Hills Wine Merchant and Lou Wine Shop.

Albariño

You’d expect the wines of green Spain and Portugal, in the verdant northwest quadrant of the Iberian
Peninsula, to lay claim on a few green wines. Miles from the Mediterranean and buffeted by Atlantic winds
and weather, Spain’s Rias Baixas and Portugal’s coastal Monção and Melgaço sub regions are home to
Albariño, a quintessential variety for spring.

It’s a grape that’s well suited to inclement weather, with thick skin and a sturdy disposition, resulting in a
wine with complex phenolic flavors and impressive textural persistence. Few white wine varieties offer more
compelling texture than Albariño, which often gives the impression of weightiness even as it zips along the
palate like a lime wedge spritzer. The variety’s other great hallmark flavor is salinity — a taste of the sea,
and a mouthwatering minerality that inevitably brings seafood to mind.

Among Spanish Albariños, look for the stellar wines of Do Ferreira, especially his Cepas Vellas (old vines)
bottling. Look too for the wines of Pedralonga, while the lean, saline Lagar de Cerveras is a regular on the
shelves of area Whole Foods Markets, as well as Monopole in Pasadena (about $20).

Vermentino

Vermentino is a classical white variety at home near the sea in Mediterranean settings, such as Corsica,
Liguria, Sardinia, and southern France (where it’s known as Rolle). Its French roots are what compelled
Tablas Creek Vineyards, the French-American partnership based in Paso Robles, to bring it to this country,
along with the other Rhône varieties it imported and propagated on U.S. soil.

No one could say how Vermentino would fare in California soil but it has been a great success here: Drought
tolerant, robust on the vine, requiring no oak treatment and minimal handling, it was grown with relative
ease in California vineyards.

But it has proved capable of delicious, vibrant wines, zingy, lemon-and-apple scented, with the capacity to
keep its acidity even in the warmest of global-warming vintages. Tablas Creek, Ryme Cellars, Tendu and
Broc Cellars all make cheerful Italianate Vermentinos from California fruit, while others such as Mick Unti
of Unti Vineyards and Steve Edmunds of Edmunds St. John blend their Vermentino with Grenache Blanc
for wines with a little more depth of flavor. Everson Royce, Domaine LA and K&L Wine Merchants will have
a selection.

June 14, 2017
Circulation: 26,300,000

Carinena, a budget-friendly Spanish wine region to explore

Michael Austin

A not-so-well-known, budget-friendly wine region in northeastern Spain has had me thinking a lot lately
about the 1970s rock bands Black Sabbath and Bad Company.

Surely there must be other groups besides those two that could serve as the answer to that old rock 'n'
roll trivia question: "Which band shares its name with one of its albums and a song title on that album."
There are scads of bands that have named albums after themselves and even some who have penned
self-referential songs. But the trifecta — "Black Sabbath" by Black Sabbath on the "Black Sabbath" album
— is rare. I'm going to forgo typing out the Bad Company example because I think you get the picture.
Run with it, and see which other three-peats you can recall. Or if you're really into internet trivia research,
go that route. While you're on your quest, think about also acquainting yourself with Carinena, which is
the name of a Spanish town, the appellation around it and the grape variety that goes into making a fair
amount of its wine. This is the grape known as carignan in France, and carignane in California (and
carignano in Italy, as long as we're talking).

But Spain is where the grape was born and named. Ironically, it is also known as mazuelo in its native
country, depending on where it is being grown and blended, as it so often is. Which brings us to our next
irony. While the carinena grape variety is used in both 100 percent varietals and blends in Carinena —
and it shares its name with the region itself — it can no longer lay claim to being the most-widely planted
grape variety in the region. That distinction belongs to fellow native Spanish grape variety garnacha. (The
region also grows and makes wine from other red wine grapes, including tempranillo, syrah and cabernet
sauvignon; and whites from viura and chardonnay.)

From carinena varietal bottlings, expect un-whimpy, brightly acidic, high-alcohol, deep dark wines with
substantial body. At one time, local regulations called for red wines from Carinena to contain a minimum
of 14 percent alcohol. Today 12 percent is the minimum, but Carinena reds still often approach or exceed
14 percent. Many of the carinena varietals I tried were earthy and herbal, with notes of dark red fruits,
prominent acidity and a range of silky to velvety mouthfeel. These wines would be good partners for

meats, stews and hearty pastas. When garnacha is in the picture, expect an abundance of the grape's
signature fruit and silky texture, making it a good red wine match for foods that pack a little spice.
The Carinena D.O.P. (Denominacion de Origen Protegida) sits about halfway between Madrid and
Barcelona, in the Ebro Valley of Aragon. While Carinena is not as well known or prestigious as many of
the regions around it (Rioja, Ribera del Duero, Priorat and Penedes, to name a few) and not as prevalent
in retail stores and on restaurant wine lists, it is worth repeating that Carinena does offer good wines at
bargain prices.

Like many wine regions in that part of the world, Carinena can trace its roots to the Romans. In more
modern times — 1932 to be exact — the region was named an official appellation, making it one of
Spain's — and Europe's — oldest designated wine regions. Indeed, it is not unusual to find 40-year-old
vines in Carinena, and some are more than twice that age.

The area is also home to high-altitude vineyards, from elevations of about 1,300 feet above sea level up
to 2,600 feet. Much of the region is flat, but some vineyard real estate inches up the foothills of the
Pyrenees. Hot summers, large daily temperature shifts and generally dry weather produce good growing
conditions for carinena and its fellow native grape variety garnacha, both of which ripen late. On their own
or blended, these wines travel mostly under the radar, which, as usual, is reflected in bottle prices. That
alone makes them worth seeking out. Plus you'll always have that trivia in your back pocket for parties.
Below is a small sampling of Carinena garnacha and carinena varietals. They are listed in ascending
order, according to price and style.

Garnacha
2014 Grandes Vinos y Vinedos Corona de Aragon Old Vine Garnacha. Made entirely of garnacha
from vineyards near the region's highest elevation, this wine was aged for four months in French oak
barrels. Silky and jammy, it offered up raspberry, smoke and the sweet tinge of tobacco leaf. $10

2012 Bodegas Paniza Vinas Viejas de Paniza Garnacha. This 100 percent garnacha varietal, aged in
American and French oak for six months, was filled with aromas and flavors of earth, smoke, black
cherry, other dark ripe fruits, roasted meats, herbs, incense, orange zest, vanilla and cedar, with 14
percent alcohol. $15

Carinena
2015 Grandes Vinos y Vinedos 3C Carinena. Soft and velvety tannins accompanied notes of bright
plum, cherry and raspberry, along with cedar, tobacco and cocoa in this 100 percent carinena varietal
wine. Clocking in at 13.5 percent alcohol, this wine had a clean, fresh finish. $10

2014 Bodegas San Valero Particular Carinena. Herbal and full of forest floor, plum, cedar and a hint of
spice and minerality, this 100 percent carinena had slightly grippy tannins and 14 percent alcohol, making
it a good candidate to accompany a variety of heartier fare, including anything from the grill. $15



April 25, 2017
Circulation: 5,000

A Bracing Albariño for the Coming Hot Weather

Arturo Ciompi

It’s no secret that the Albariño grape, from the northwestern Spanish province
of Galicia, is a top choice for accompanying seafood. And it’s especially
wonderful on one of those hot, muggy days when the fruits of the sea are most
appreciated and the right wine makes the perfect match. The popularity of this
wine has plenty of so-so products flooding the market, but here’s a terrific one
(and well-priced) from Condes de Albarei. The high quality of the 2015 vintage
comes shining through here!

2015 Albarei Albariño, Condes de Albarei $14 srp

Brilliant lemon yellow color. A delightful nose of peach, banana, salty energy
and a touch of mint. Mouth-watering flavors continue with a texture of creamy
peach and the tang of a clementine on a medium-bodied frame. The finish is
long, refreshing and bracing. All manner of sushi or lightly broiled seafood will
rejoice. Drink now-2018.

90/100 points

APPELLATIONS

GAINTINrGaction
EXPLORING THE WINES OF SPAIN’S VALUE-DRIVEN DOP CARIÑENA
by David Ransom / photos by Jena Anton

Left to right: Diego Pinedo of Bodegas Paniza, Javier Sierra of Bodegas San Valero,
Nieves Beamonte of Grandes Vinos y Viñedos and Paco Pulido of Bodegas San
Valero at the Iberian Pig in Decatur, GA.

122 / the tasting panel / august 2017

s part of a nationwide program targeting those who sell Teresa Ely of Bacco Fine Wines talking about
wine, the promotional arm of Spain’s DOP Cariñena the wines of DOP Cariñena.
recently held a series of lunches across the country to
interact with a select group of retailers, sommeliers and “We have a unique
distributors. The events were geared toward introduc- ability with our region
ing buyers and sellers to the region’s increasingly available wines. to create wines of top
quality and keep costs
The Region in check due to the
familial relationship
DOP Cariñena, high on the Aragón plain between Madrid and with our growers.”
Barcelona, is Spain’s second-oldest certified Protected Denominación
de Origin (DOP), having been granted DO status in the 1930s—only august 2017 / the tasting panel / 123
Rioja is older.

Three producers, all cooperatives, drive winemaking in the region,
which is comprised of over a thousand small-plot growers manag-
ing upwards of 20,000 acres of vines. The producers—Bodegas San
Valero (established 1944), Bodegas Paniza (established 1953) and
Grandes Vinos y Viñedos (established 1997)—all work hand-in-hand
with their vineyards to ensure that growing standards remain at
the highest level. DOP Cariñena’s significant elevation—vineyards
range from 1,300 to 2,800 feet—and arid climate produce a unique
opportunity to craft a variety of wines, from crisp dry whites and
vibrant rosados to reds of both depth and elegance that are almost
unmatched in that region of Spain.

DOP Cariñena is also thought to be the homeland of the Cariñena
(aka Carignan) grape variety, hence the name. That said, while
Cariñena is well-planted in the region, the Garnacha (aka Grenache)
grape is king here, and all three of the major wineries produce mul-
tiple expressions of it. In fact, DOP Cariñena has the most plantings
of old-vine Garnacha in Spain, with some vineyards well over one
hundred years old.

The Wines

All of the above sounds like a carefully developed recipe for expen-
sive wine, doesn’t it? Not necessarily. One of the hallmarks of the
wines from DOP Cariñena is affordability—or what Diego Pinedo of
Bodegas Paniza likes to call the quality-versus-price ratio. “We have a
unique ability with our region to create wines of top quality and keep
costs in check due to the familial relationship with our growers,” he
says. “This, in my opinion, makes Cariñena wines some of the most
exciting to come out of Spain.”

This fact intrigues Teresa Ely, owner of Bacco Fine Wine, a
distributor consultant in the Atlanta area who works with on- and
off-premise accounts that demand quality, but also something differ-
ent. “Our customers look for quality and value, but also uniqueness,”
she said at lunch. “Cariñena accomplishes all three. If Cariñena can
continue to do this, then the market will respond well.”

Kevin Stein (also of Bacco Fine Wine), another attendee of the DOP
Cariñena event at The Iberian Pig in Decatur, Georgia (an Atlanta
suburb), agrees. “Even the most entry-level steel-fermented reds are
good. They are a perfect fit for by-the-glass programs where buyers
look for ‘finds’ to pour for their customers.”

Ryan Stanton, General Manager of Ultimate Distributors, added,
“I’m floored by the quality of these wines,” he said at lunch, “espe-
cially in relation to how much they cost. Simply put, they’re an
amazing value and, put in the right hands to sell them, should only
gain momentum.”

For more information on the wines of DOP Cariñena,
visit www.nextgreatgrape.com.

Tasting Notes

The wines served are all based on Garnacha
and all available in the U.S.

From Bodegas Paniza, where winemaker
Antonio Serrano is a master of creating
elegant reds (and whites) from his mostly
slate high-altitude vineyards:

2015 Garnacha Rosado (SRP $9.99)
A 100% varietal rosado, complex and filled
with spicy notes and bright fruit.

2012 Viñas Viejas Garnacha (SRP $12.99)
Produced from vines up to 100 years old.
Steel-fermented, followed by six months
aging in oak.

From Bodegas San Valero, the oldest
producer in DOP Cariñena, known for hav-
ing some of the region’s oldest vineyards,
two vintages of their best-selling Particular
Garnacha:

2016 Particular Garnacha (SRP $9.99) Steel-
fermented and -aged; a very expressive and
pure interpretation of the grape.

2014 Particular Old Vines Garnacha (SRP
$11.99) Steel-fermented and aged in oak.
This wine is slightly more structured.

From Bodegas Grandes Vinos y Viñedos,
the most recently formed and largest
member:

2014 Corona de Aragón Old Vine Garnacha
($9.99) From 45-year-old vineyards. Steel-
fermented and aged four months in French
oak barrels.

2012 Monasterio de Las Viñas Reserva
(SRP $14.99) A blend of Garnacha,
Tempranillo and Cariñena. Aged 12 months
in French and American oak before bottling,
then two additional years before release.

124 / the tasting panel / august 2017

Circulation: 67,000





side of the bar you can flirt with a girl on the other side. There’s also a chandelier designed in cooperation
with the Kansas City Art Institute that’s made up of 1500 sculpted butterflies. And there’s a hand-painted
triptych of monarch butterflies along the wall next to the bar that was inspired by enormous baroque
paintings. It’s 27 feet long—we wanted to have an installation of art that was the size of the entire wall!

The third space is the Parlour. That’s our private room, our VIP room. You have to be invited or be a
member to get in. It’s very, very exclusive. We carved a door out of two feet of concrete in the back to
create a private, exclusive atmosphere with a private entrance for celebrities.”

What about the drinks? “Cocktails come first. We’ve designed a very special cocktail list: There’ll be
drinks here that you can’t get anywhere else. Of course, we’ll have an incredible selection of premium
liquors. There will be small and specialized wine and beer lists, but it’s primarily a cocktail bar. And there’ll
be some small plates—you need to eat while you drink a little bit! The whole vibe will be unlike anything
else and be really special.”

Why is the bar called The Monarch? What’s the connection to butterflies? “Monarch has some
historic significance in Kansas City. There was a famous printing company based here with that name.
There are lots of places in the city with monarch in their names, but they mostly use crowns and images
of royalty. We wanted to go in a different direction, so we used the butterfly. It just felt like the name it was
supposed to be.”

How is designing a stadium that seats tens of thousands like designing a bar that seats at most a
couple hundred? “It has to do with the premium experience. In any modern stadium, there are different
spaces. Some are concourses that hold 25,000 people; some are private clubs and other spaces for VIPs
that are much smaller than that. One of the things we spend a lot of time thinking about is what makes
spaces special and different from one another. The stadium needs to have a significant draw for all the
people in the city. We were able to take a premium design and experience and translate it to this bar. It’s
not like a stadium bar; it’s more like a West End bar in London. Our experiences going to those types of
bars, frankly, helped us bring this together into a complete design.”

What do most bars get wrong in terms of design and architecture? “Putting the bar up against the
wall. I’m just so tired of that. It’s the way it’s always been done, and so people don’t rethink that, and it’s
disappointing. It doesn’t create the kind of social atmosphere I wanted to have for The Monarch. We
oriented everything toward the center instead of the wall. In most bars, you put your back to the middle of
the room and face the wall/bartender. We put the bar in the center and had uncompromised sightlines:
Anywhere in the room, you can see anybody else in the room.

Some bars do push the bar out into the center of the room, but the problem is they often get the
proportions wrong. The bar is too big and you can’t see the people on the other side—you feel like you’re
sitting alone. There’s a brand-new, very expensive bar here in Kansas City with a big bar down the middle
that cuts the space in half. It’s like two different bars, and it’s very disappointing.”
Do you think a building’s design can help bad food and drinks taste better, or good food and
drinks taste worse? “I do believe that. I believe that the experience of the atmosphere of the space, the
hospitality of the individual serving you, really makes a difference. You can have an incredible drink
served by an incredible bartender in an incredible setting, and it’s much better than the same drink just
shoved across the bar at you in a dive.”
What’s your personal taste in drinks? “My go-to cocktail is a Negroni. I drink lots of those. My usual
recipe is equal parts Bombay Sapphire Gin, Campari and Carpano Antica Formula Vermouth, on a big ice
cube, with an orange twist for garnish. I enjoy Scotch, too. If I want to go light, vodka is really good—
especially high-quality vodka like they drink in Moscow.”
What are some of your favorite bars and restaurants around the world? “One of my very favorites,
which had a lot of inspiration on The Monarch, is Connaught Bar in London. One thing they do there is to
make Martinis on a cart right in front of you if you’re not sitting at the bar. We’ll have a Martini and Negroni
cart at The Monarch just like that. Some of my other favorite bars in London are The Gibson, Berners
Tavern, Oriole, and Artesian. Those are all high-end West End cocktail bars. Another bar I really like is
the bar at the Hotel de Russie in Rome. One of the things I notice about these places is that when you
watch a really good bartender who’s like an artist, it’s really amazing to watch them do what they do. They

way their hands kind of dance in front of you as they make this drink, it’s really kind of magical.”





SPEED TASTING REPORT

RoséAccenton June 2017
Circulation: 85,000

photos by John Curley

Our prestigious San Francisco panel tasted 11 rosés blind, playing a guessing game of regions and varietals. Left to
right: Meridith May, Publisher/Editorial Director for The Tasting Panel; Chris Thomas, Sommelier at Michael Mina; Ousi
Li, Wine Specialist at Flatiron Wine & Spirits; Jordan Abraham, Sommelier at Mourad; Michael Ploetz; Wine Consultant
Jerry Cooper; Ceri Smith, Owner/Manager at Biondivino Wine Boutique; Mark Guillaudeu, Sommelier at Roka Akor; and
Justin Chin, Beverage Director at Ju-Ni.

84  /  the tasting panel  /  june 2017

Circulation: 85,000

December 27, 2017
Circulation: 14,800,000

Champagne and Sparkling Wines For Your 2018 New Year's Party

Chris Morris

Bubbly is a critical part of most New Year’s Eve celebrations. Celebrating the departure of one year (even
if you’re glad to see it go) and welcoming a (hopefully) better one calls for something more than a beer or
glass of wine. But champagne and sparkling wines aren’t something everyone buys regularly throughout
the year. And the options can be overwhelming.

As with a good red or white, price shouldn’t be your sole consideration when picking a champagne. Go too
cheap and you’ll regret it – not only due to taste, but due to the next morning’s headache. But a high price
tag hardly guarantees quality.

We’ve assembled a few can’t-miss options for people of all budgets. Whether you’re looking to save money
after a busy holiday season, celebrating a once in a lifetime event, or simply starting 2018 off with a mimosa,
you can’t go wrong with these.

Affordable bubbly

Sterling Vineyards Blanc de Blancs 2016 ($28) – Sterling is a go-to winemaker for many varietals, but
they’re lesser known for their sparkling wines. The Blanc de Blancs is a refreshing bubbly made from 100%
Napa Chardonnay grapes. It’s fruit-forward and coats the mouth with a good mix of sweetness and acidity.

McBride Sisters Brut Rosé ($20) – Rosé was the wine of the year for 2017, seeing its popularity explode.
And it makes for a great sparkling beverage as well. This particular one hails from New Zealand. You’ll pick
up strawberry, cherry and other fruits along with floral notes. It’s a good way to make the midnight toast
stand apart from other years.

Windsor Vineyards Brut ($27) – Citrus and green apple burst onto the tongue with this California sparkling
wine (made using the Methode Champagneoise). A Chardonnay/Pinot Noir blend, it evolves into a
sweet/tart combination, much like a raspberry, before finishing with hints of lemon.

Domaines Paul Mas Côté Mas Blanc de Blancs NV ($16) – Hailing from France (but not from the
Champagne region), this Blanc de Blancs is especially effervescent. It’s loaded with floral notes and a nice
lemon-like finish.

High-end champagnes

Finca La Fideuera Gran Reserva 2007 Brut ($125) – Cava prices usually don’t run this high, but Finca
La Fideuera’s 2007 Brut was one of just 12 wines to earn the Cava de Paraje Calificado seal, signifying
that it’s one of the best in the world. It’s a limited run, but if get your hands on some, the 2007 Brut is worth
your time. The nose brings pepper and bay leaf to mind, but the taste is a mix of pear, fennel and other
Mediterranean flavors. It’s amazing now and will only continue to improve if you opt to cellar it instead of
opening it this year.

Charles Heidsieck Blanc des Millenaires 1995 ($250) – A true champagne (from the world-famous region
in France), this is a rare find. (The winery has only released the Blanc des Millenaires three times, bypassing
other years as it felt the Chardonnay grapes weren’t good enough.) There’s citrus and creaminess, yes, but
there’s also the slightest hint of almond and caramel. And there’s a nice earthy tone to the champagne. But
it all finishes clean – and is hands down the most delicately carbonated of all the bubbly we tried.

Prosecco choices for New Year’s Day mimosas

Tommasi Filodora Prosecco ($18) – If you’re making a New Year’s Day mimosa, there’s no reason to
break the bank on a high-end sparkling wine. Tommasi’s is crisp and fruity, lacking the cloying sweetness
that accompanies some proseccos.

Prosecco Superiore DOCG Bellenda Sei Uno Brut 2014 ($15) – You’ll get strong apple notes in this
sparkling wine, which pairs well with the OJ, as do the slight hints of rosemary and mint. It’s a sparkling
wine that’s perfectly suited for the night before, but can work equally well the next morning.

December 01, 2017
Circulation: 3,900,000

You Should Celebrate The End of Prohibition with George Remus Repeal Reserve
G.Clay Whittaker

Though alcohol flows in celebration throughout the year, legitimate alcohol holidays are few and far
between. That’s why we celebrate Repeal Day on December 5: the end of one of the worst social
experiments of the 20th Century.

So how do you celebrate the downfall of Prohibition? With good bourbon named after a bootlegger, of
course.

Indiana distillery MGP has planned for months to make sure they have the bottle for you: George Remus
Repeal Reserve. It’s a blend of two rye-bourbon mashbills—barrels all distilled between 2005 and 2006.

Remus is the house brand of the infamous MGP, which, depending on your favorite Reddit board, is either
the source of all soulless corporate evil in whiskey today or a 170-year-old, large-scale distilling operation
that sells quality products to third parties around the country.

Personally, I go by my tastebuds, and MGP has been responsible for countless delicious whiskeys in my
time writing about booze. The fact that MGP is bottling its own products these days isn’t surprising. And in
terms of branding, they nailed it. George Remus was an infamous bootlegger, allegedly the inspiration for
Jay Gatsby in The Great Gatsby. MGP must really feel like they’re always looking in from the outside of the
bourbon world.

When we had previously tried George Remus Straight Bourbon, which debuted earlier this year, we weren’t
blown away. Like many newer whiskeys to the market, it was young but vibrant, showing some signs of age
with aromas of vanilla and plenty of rye spice. At $45, it’s ever-so-slightly ahead of the pack of new brands.

Repeal Reserve is a comparable blockbuster.

Its notes of vanilla have more texture, like cake icing, and the sweetness has
deeper notes of baking spices and burnt sugar. The extra time in oak gives it
more tannins, which balance out the sweetness really nicely.

The finish is really where that rye content (between 21 and 36 percent) comes
out: bold, spicy, and well rounded. It’s the kind of fun, delicious bourbon that
doesn’t take a history lesson or a 100-dram course of study to just enjoy.

It’s also a value bottle, especially in comparison with its younger straight
bourbon brother. Repeal Reserve is bottled at 94 proof, out now, and retails for
$75. That’s a lot less than you would necessarily pay for some other 10-year-
old whiskey, and we can safely say this is a tasty, drinkable bottle at the right
price.

July 25, 2017
Circulation: 33,100,000

Why World-Famous Architect David Manica Is Building a Bar in Kansas City

Jason Horn
How did you become a stadium architect? “Growing up, I was either gonna be a musician and play
trumpet, or be an architect. In late high school, I made the decision to be an architect and went to
University of Kansas for architecture school. I’m from Kansas City, and a lot of big sports architecture
firms are based here. I wanted to work in a big firm, and so chances were good it would be a sports-
focused one.”
What are some of the notable stadiums you’ve worked on? “At my former firm [Populous, then called
HOK Sport Venue and Event], I was the lead designer for O2 Arena and the new Wembley Stadium in
London, as well as Beijing National Stadium [which made its debut for the 2008 Summer Olympics]. In
2007, I decided to start my own firm, Manica Architecture, and today we have offices in London,
Shanghai and Kansas City. Right now, we’re working on the Chase Center—the new home for the
Golden State Warriors in San Francisco—and the new Las Vegas stadium for the NFL’s Raiders when
they move there in 2020. We’re also building the new VTB Arena Park in Moscow and four different
stadium projects in China.”
What made you decide to open a cocktail bar in Kansas City? “I was born and raised here. I always
thought I’d leave, but I fell in love with the city and what I do. I love that I get to live here. It’s a beautiful
place. I’ve spent a lot of time in London, Moscow, other cities that have great cocktail scenes, and then I’d
come home to Kansas City and not be able to find the same kind of thing. We want The Monarch to be
unlike anything we’d ever seen before, even in London. My goal isn’t to be just one of the best bars in
Kansas City but one of the top bars in the world.”

The Monarch is set to open this August. Tell us about the bar’s design. “There are three main spaces in
the bar. First is the outdoor patio, which is an amazing patio with a glass canopy over it and built-in
banquette seating. In a lot of ways, the patio was inspired by some of my experiences in Moscow—in the
summer, they have the most amazing patio experiences there because it’s so cold most of the time. (And
in summer, the days are really long.)
Next, the main room is all white with a big white bar in the center. The hallmark of the design is the bar, a
big marble bar in the center with no back bar. We made it as narrow as possible—if you’re sitting on one

November 21, 2017
Circulation: 370,000
A Special Whiskey for a Thanksgiving Cocktail: Remus Repeal Reserve Bourbon & the Old Pal
Prairie Rose

It’s here – my most favorite time of year! We get to surround ourselves with loved ones, think about all the
things we are grateful for, and eat our weight in mashed potatoes! Wheeee! What more could you want?
Well, booze of course, duh. Don’t worry your sweet potato head about it. I gotchoo, boo.
I always tend to think this special occasion is deserving of a special cocktail. I mean, what kind of cocktail
blogger would I be if I didn’t think you should go big or go home for your signature Turkey Day cocktail?!
Let’s bring in the big guns…
Just look at that sexy mofo. Beautiful Art Deco cuts and curves and swerves, and inside that beauty is an
exquisite high rye bourbon blend of aged reserves to match. Style & substance – my favorite combo.
Swoon-worthy on many levels.
As of last Monday – the birthdate of legendary “King of the Bootleggers,” George Remus – the American
distilling powerhouse, MGP Ingredients has added a limited release, premium bourbon, Remus Repeal
Reserve Bourbon to its expanding spirits portfolio. MGP, a historic 170-year-old distillery in Lawrenceburg,
Indiana, (that I was lucky enough to visit recently!) is known for producing quality juice for some of the top
whiskey brands in the country. They have only recently dipped their toes into producing their own line of
products. And they’re taking their time to get it right. For their first reserve bourbon, the talented distillery
team at MGP has chosen to use high rye bourbons from 2005 and 2006 to create a spicy, complex whiskey
that will have you wondering if it’s an aged rye or unusual bourbon. Perfect for an Old Pal cocktail!
A close relative of the Negroni and Boulevardier, as it’s usually made with equal parts spirit, Campari and
vermouth, the Old Pal, unfortunately, is often forgotten about. It was first published in 1922 – at the height
of George Remus’ fame – in Harry’s ABC of Mixing Cocktails written by Harry MacElhone of the famed
Harry’s New York Bar in Paris. I can’t help but think that if old George Remus actually drank (that’s right,
he was a teetotaler!), this might be one of his favorite cocktails!

Aside from wanting to share this oft forgotten about cocktail, I also want to note how the Old Pal is the
PERFECT spirit forward cocktail that you’ll need to whet your whistle with before that bird comes out, during
the feast and after, with dessert. Remus Reserve holds up to the bold personality of Campari, and the blend
of dry vermouth makes it less sweet than a Boulevardier. Upping the amount of whiskey versus using equal
parts makes this cocktail really let the whiskey shine. So, grab that special bottle and make this classic
cocktail for a memorable day of thanks, indeed!

Old Pal
1 1/2 oz Rye or Bourbon – Remus Repeal Reserve recommended!
3/4 oz Campari
3/4 oz Dry Vermouth
Garnish: Lemon Peel

Place all ingredients in an ice-filled mixing glass and stir until well chilled. Strain into a chilled coupe or
cocktail glass. Garnish with lemon peel.

Remus Repeal Reserve will be available in select markets across the country, rolled out in a series of
events leading up to Repeal Day, December 5, commemorating the end of Prohibition.