Tag: bubbles

Lambrusco Day: on June 21st we toast with Emilian bubbles – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


On the summer solstice the Lambrusco Protection Consortium prepares to celebrate. On June 21st the Before Italian edition of the “World Lambrusco Day” which will take place in Matera: a location of unique beauty, which stands out for the combination of culture, history and identity. The event, which counts on the Sponsored by the Municipality and Province of Matera, the Basilicata Region and Enoteca Lucanawill consist of several moments spread over two days: 21 and 22 June.

June 21st: Lambrusco is social

Throughout the day June 21st and in the days immediately following, wine lovers and enthusiasts from all over the world will be able to share your toasts based on Lambrusco wines through social media using the hashtag #wld_lambrusco and mentioning the official profile of the Consorzio Tutela Lambrusco on Instagram (@consorziolambrusco). The Consortium will be happy to relaunch the contents on its channel, with the aim of animating social media with the joy, energy and colors of Lambrusco.

June 22: open tasting

The A tasting will be held on June 22nd open to the public upon registration, in the history Malvinni Malvezzi Palace. Starting at 9.30am and until 12.30pm enthusiasts and operators will be able to taste the over 70 Lambrusco wines on offer and get to know the sixteen producers from Modena and Reggio Emilia who will personally participate in the event, each with their own stall. From the most popular sparkling wines to refermented in the bottle, from the Martinotti Method to the Classic Method sparkling wines, those present will be able to have an overview of all the interpretations that the Lambrusco universe offers on the market today. To complete the program, there will be the opportunity to taste the Parmesan Cheesea leading protagonist of Emilian agri-food, offered in different seasonings.

Also scheduled during the tasting stand is the masterclassesThe colors of Lambrusco”, edited by Filippo Bartolotta – wine educator and author of Italian and international sector magazines.

“World Lambrusco Day” is an important event for our Consortium, an opportunity that will allow us year after year to take our bubbles around Italy and the world”, explains Claudio Biondi, President of the Lambrusco Protection Consortium. “For 2024 we have chosen a one-of-a-kind city: Matera. The event will attract a varied audience of enthusiasts, press and sector operators who, thanks to a program full of in-depth information, will be able to discover our denominations, get to know the producers present at the event and taste the different expressions of Lambrusco, understanding their characteristics”.

“The territory remains a central point in our promotional strategies, but we believe it is important for a wine as widespread as Lambrusco to leave its regional and provincial borders to meet its public where this public lives, tastes and chooses the wines to bring on the table” he adds Giacomo Savorini, Director of the Lambrusco Protection Consortium. “Many of the people who get to know our wines in this way often then plan visits to Emilia to delve deeper into the themes and wineries that have most impressed them.”

Bubbles of the World 2024: news and winners – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana


The 19th edition of the congress ended with a breath of fresh air (and several toasts). Gourmet Identities. The last day was an opportunity to present the third edition of the app Bubbles of the world dedicated to the best international sparkling wine production of 740 labels – 115 more than in 2023 – from 39 countries around the world. Not only that: the awards 2024which they saw winning champagne with Benoît GouezChef de Cave Moët & Chandon, awarded for innovation, and Cédric Moussé of the Maison Moussé Fils for the sustainable vision.

Bubbles of the world 2024: the prizes and the winners

BUBBLES OF THE WORLD AND INNOVATION

Benoît Gouez – Chef de Cave Moët & Chandon

BUBBLES OF THE WORLD VISION OF SUSTAINABILITY

Cédric Moussé – Champagne Moussé Fils – Cuisles FRANCE

THE VARIETY TO DISCOVER

Nero Buono – Cantina Marco Carpineti
Classic Method Sparkling Wine Kius Pas Dosé 2013

Trentapioli Asprinio d’Aversa Doc, Cantina Salvatore Martusciello

YOUNG PEOPLE WITH BEAUTIFUL HOPES, GOOD FIRST TIME

Cantina Gabrile Magno – Classic Method Pas Dosé 2019

FAMILY MATTERS

Tenuta I Fauri – Di Camillo family

AUTHOR’S LABEL

Lambrusco Grasparossa di Castelvetro SuDiGiri by Pezzuoli from the Maranello vineyards

Anthologie de Marjosse, Cuvée Blansky Blanc de Blancs 2019, Chateau Marjosse de Pierre Lurton

THE COMMUNICATORS

Hosam Eldin Abou Eleyoun

Adua Villa

Ciro Fontanesi

Andrea Amadei

BUBBLES OF THE WORLD The Expert

They Avellan

Bubbles of the world, the third edition

Bubbles of the world is the project signed by Paolo Marchi And Cinzia Benzi, Founder and curator of Identità Golose and Donna del vino respectively, entirely dedicated to best international sparkling wine production. Not just a simple guide, it’s a free app, unpublished And transversal available in Italian and English, dedicated to wine lovers but also to all those who love to travel to discover the treasures of food and wine culture with curiosity and international perspective. The language is simple, professional but never too rigid, exhaustive in just 1300 characters with a glossary to consult and a terminological summary, placed in alphabetical order.

The new edition matters 740 cellars (115 more than 2023) in 39 countries from all over the world, an authentic anthology of the best world production which tells 53% of theItaly, while 47% includes European wineries with the rest of the world. Without a doubt the Francewith the wine regions of Champagne, Alsace, Burgundy, Loire And Jurarepresents 30% of this 47%, the remaining cellars are in Spain, Great Britain, Germany, Austria, Albania, Romania, Greece, Portugal, Slovenia, Swiss, Israel, Türkiye, India, Argentina, Chile, Brazil, Canada, United States, Australia, New Zeland. New this year: Belgium, Czech Republic, Slovakia, Malta, Lebanon, Indonesia, Mexico And Vietnam. The prevalence is classic methoda trend on the not dosed and a small growth of Pet Nat created with the so-called ancestral method.

New Year's Eve in bubbles: what to choose and what to combine – Italian Cuisine


Sparkling wine or champagne? Here are ten proposals to celebrate the last of the year and as many recipes to combine for your dinner

There is no party without it bubbles. But which ones to choose? Wine shops and supermarkets are overflowing with labels, not to mention the almost infinite variety that e-commerce offers with wineries and specialized platforms, now able to deliver your favorite or desired bottles home in a few days. Finding your way around the selection is not easy, especially if you want to try something new. The winemakers of the Bel Paese offer a very wide choice of sparkling wines both classic method (that of champagne and Franciacorta, with refermentation in the bottle) and Martinotti (that of prosecco, with refermentation in steel tanks). But for those who want to broaden the borders, it is Champagne it is an excellent alternative, especially with this year's vintage wines and rosés. During the holidays, according to the observatory forecasts Ovse (Economic Observatory for wines and sparkling wines), almost 70 million bottles made in Italy will be uncorked in Italy, at a cost of 610-620 million euros. Lower expenditure for bottles from beyond the Alps.
Here are the 10 bottles of prosecco, classic method sparkling wine and champagne with the comment of Enrico Mazza of Sommelier Coach, and our advice on bottles and combinations for a last year with a bang … at least for the palate, which he will thank.

New Year's

A Prosecco? Yes please!

"For the appetizer, choose a Brut or Extra-dry type, so that it is not too sugary, even better if in the Prosecco Superiore DOCG version, where the taste notes are even more complex and interesting".

Masottina R.D.O. Ponente 2020 Brut – Conegliano Valdobbiadene Prosecco Superiore Rive di Ogliano DOCG
Fresh and varied bouquet with notes of bergamot, white pulp fruit and acacia flowers. The palate offers fresh and delicate floral fragrances enhanced by pleasant mineral nuances. Pairing: cold appetizers.

The Cuvèe of the Founder Graziano MerottoValdobbiadene Prosecco Superiore DOCG Brut Millesimato 2020 50th Edition
A bottle homage to the founder for the first 50 years of activity: it releases on the nose immediate notes of white fruit and citrus, pleasant floral sensations accompanied by a mineral verve. Savory and fresh, it is perfect for an aperitif, but also suitable for the whole meal. Pairing: polenta and cod.

Italians do It Better

«The classic method differs from Prosecco due to the refermentation in the bottle rather than in the autoclave. This method gives bubbles that can also be many fine, numerous and that never seem to end .

Rotari AlpeRegis Rosé 2015 – Trento Doc
Millesimato produced from selections of Pinot Nero and Chardonnay grapes with maturation on the lees for at least 36 months. With a pink color, tending to coppery, it has a fine and persistent perlage. Its aroma is intense and fragrant of raspberry and cherry, with light notes of biscuit and yeast. Pairing: theoctopus and potato salad.

Puiatti – Yellow Ribolla
Persistent perlage and intriguing nose, with notes of broom, pear and Golden apple, aromatic herbs. Mouth biting and crunchy, fresh, with a long finish. Food matching: fried fish.

Enrico Serafino – Zero Riserva Pas dosé
It is the sparkling wine that best represents Enrico Serafino Alta Langa. Complex, multifaceted, full-bodied, elegant and intense, with a vibrant structure and a very long mineral aftertaste. Pairing: tagliolin with fake truffle (by Antonino Cannavacciuolo).

Banfi Cuvée Aurora Extra Brut – Alta Langa DOCG – 2017
From Pinot Noir and Chardonnay, it has a straw yellow color, fine and very persistent perlage. Intense and fragrant aroma, with hints of candied citrus peel, acacia honey and toasted hazelnut. Fresh and savory, it goes well with oysters, raw and cooked seafood and shellfish. Pairing: char roll with prawns.

His majesty, the champagne

"Choose a Blanc de Blancs made from 100% Chardonnay, which with its delicate, light scents, with vegetal and citrus notes, will be able to enhance and accompany a great first course of traditional Italian cuisine. Or ideal for the "midnight bang" an excellent vintage (a single vintage), perhaps even aged, which will help us meditate on the year just past and better face what is coming ".

Hopefully, Rosé in the evening

Dom Pérignon x Lady Gaga Limited Edition 2006
The design of the bottle alone is a prelude to a "limited" experience, just like this bottle. The bouquet has notes of spices and cocoa. On the palate, the silky texture blends into a dense, vigorous texture with a vegetal and lymphatic lightness. Food matching: shellfish medallions.

Moët & Chandon – Grand Vintage Rosé 2013
From a late harvest, it embodies a year of anticipation, of trepidation. The nose has intense fruity notes, the palate is refined, with a fruity expression of autumnal notes. Pairing: citrus risotto with smoked sturgeon.

Until the end

Veuve Clicquot – Madame Clicquot Grande Dame 2012
A tribute to "La Grande Dame de la Champagne" which this year has changed its look relying on the creativity of Yayoi Kusama: the Japanese artist, famous for his universe dotted with wavy shapes and imaginative polychromies, has decorated with his own iconic motifs the packaging and the bottle of La Grande Dame 2012, invariably based on Pinot Noir (90%). A precise and delicate wine, playful, lively and cheerful. Just like his image. Pairing: sea urchin yolk and burrata.

Perrier-Jouët Belle Epoque 2013
From 50% Chardonnay, 45% Pinot Noir, 5% Meunier grapes "it stands out for its harmony", says Séverine Frerson, chef de cave of the Maison. «Harmony in the proportions that combine Chardonnay and Pinot Noir in almost equal parts, but also harmony over time. This is «a majestic cuvée that maintains its style and philosophy as it matures. Perfect for the midnight toast. Pairing: legumes.

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