Oltrepo Pavese shines with authentic Italian wine pairing at Harlem’s Sottocasa Pizzeria.
Tonight some of NYC’s top wine and lifestyle writers joined the Oltrepò Pavese to talk and taste through the wines and culture of Oltrepo Pavese, the north-west Italian region of Lombardy, Italy.
A visit to Italy’s Oltrepo Pavese
Oltrepò Pavese is a wine region in the north-western Italian region of Lombardy.
The main grape varieties grown in this area are Barbera, Dolcetto, and Chardonnay. Also, they produce Sauvignon Blanc, Riesling Italico, Riesling, and Pinot Nero.
Italian Wine Personality Susannah Gold hosted tonight’s dinner along with the Oltrepo Pavese tourism team.
Taste Harlem’s Authentic Italian at Sottocasa
From their Sottocasa website:
“Located in the heart and soul of New York City—Sottocasa Harlem is owned and operated by husband and wife duo, Elena and Matteo.
With a passion and love for pizza stemming back to their native Italy, Harlem now has it’s own Napoli serving up authentic Neapolitan pizza and amore!”
Harlem’s Sottocasa Italian pizzas were a great choice as pair well with wine.
Their menu includes antipasti, pizze rosse, pizze bianche, and an impressive beer and wine selection.
We tasted through several pizza and wine pairings:
![Defilippi, Oltrepo Pavese Pinot Grigoi DOC, Crocetta 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.22.28-PM-1-1024x655.png)
Defilippi, Oltrepo Pavese Pinot Grigoi DOC, Crocetta 2021
Defilippi, Oltrepo Pavese Pinot Grigoi DOC, Crocetta 2021
In the glass, light yellow with golden reflections.
On the nose, light floral and citrus
A heavy mouth of minerality. Refreshing, full bodied with a lingering finish.
Would pair well with seafood, salad, deli meats
![Vitivinicola Vanzini Sas, Oltrepo Pavese Pinot Grigio DOC 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.22.01-PM-1024x676.png)
Vitivinicola Vanzini Sas, Oltrepo Pavese Pinot Grigio DOC 2021
Vitivinicola Vanzini Sas, Oltrepo Pavese Pinot Grigio DOC 2021
In the glass, vibrant straw yellow
On the nose, Intense apple and pear
On mouth, well-structured, the citrus continues with vibrant pear so slowly fades
Would pair well with garden salad or white fish sharp cheese
![CA Di Frara, Oltrepo Pavese Pinot Grigio DOC 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.22.19-PM-1024x650.png)
CA Di Frara, Oltrepo Pavese Pinot Grigio DOC 2021
CA Di Frara, Oltrepo Pavese Pinot Grigio DOC 2021
In the glass, Pale, almost translucent yellow.
On the nose, a big, beautiful waft of floral.
On mouth, medium boldly, cream, chalk and minerality.
Would pair well pasta and white pizza
![CA Montebello, Oltrepo Pavese DOC Pinot Nero Vinificato in Bianco 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.22.12-PM-1024x649.png)
CA Montebello, Oltrepo Pavese DOC Pinot Nero Vinificato in Bianco 2021
CA Montebello, Oltrepo Pavese DOC Pinot Nero Vinificato in Bianco 2021
In the glass, straw yellow
On the nose, fruit and floral that builds to fresh baked bread.
On mouth, delicate with a elegant body, light minerality and floral
Would pair well light garden salad and white fish
![Giovannella Fugazza, Bonarda Dell’Oltrepo Pavese DOC Somossa 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.20.54-PM-1024x850.png)
Giovannella Fugazza, Bonarda Dell’Oltrepo Pavese DOC Somossa 2021
Giovannella Fugazza, Bonarda Dell’Oltrepo Pavese DOC Somossa 2021
In the glass, Ruby red with darker edge.
On the nose, a heavenly cloud of complex black and red berry.
On mouth, a gush of red fruit, raspberry and blackberry. Rich texture, medium body.
Would pair well with sausage, pepperoni
![Losito & Guarini, Bonarda Dell’Oltrepo Pavese DOC, C’era Una Volta](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.21.42-PM-1024x657.png)
Losito & Guarini, Bonarda Dell’Oltrepo Pavese DOC, C’era Una Volta
Losito & Guarini, Bonarda Dell’Oltrepo Pavese DOC, C’era Una Volta
In the glass, ruby red
On the nose, red fruit the opens up spicy with black pepper
On mouth, a rounder mouth feel, with red fruit and softer tannins
Would pair well spicy meats
![Dino Torti, Oltrepo Pavese DOC Barbera, Route 66, 2019](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.21.52-PM-1024x652.png)
Dino Torti, Oltrepo Pavese DOC Barbera, Route 66, 2019
Dino Torti, Oltrepo Pavese DOC Barbera, Route 66, 2019
In the glass, brilliant ruby red
On the nose, red fruit and minerality
On mouth, big and beautiful, full body with plenty of spicy
Would pair well roasted red meat, red sauces, perfect for a meat lovers pizza
![Tenuta Travaglio, Pinot Nero Dell’Oltrepo Pavese DOC, Pernero 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.21.34-PM-1024x676.png)
Tenuta Travaglio, Pinot Nero Dell’Oltrepo Pavese DOC, Pernero 2021
Tenuta Travaglio, Pinot Nero Dell’Oltrepo Pavese DOC, Pernero 2021
In the glass, brick red.
On the nose, wild strawberry and red berries
On mouth, notes of mushroom, medium mouthfeel, silky tannins.
Would pair well risottos and light red sauce or meat dishes like pizza.
![Vitivinicola Vanzini SAS, Sangue di Guida Dell'Oltrepo Pavese DOC 2021](https://dailyovation.com/wp-content/uploads/2022/12/Screenshot-2022-12-02-at-8.22.37-PM-1024x649.png)
Vitivinicola Vanzini SAS, Sangue di Guida Dell’Oltrepo Pavese DOC 2021
Vitivinicola Vanzini SAS, Sangue di Guida Dell’Oltrepo Pavese DOC 2021
In the glass, deep ruby red.
On the nose, intense ,fresh red fruit and cherry.
On mouth, sweet and velvety, with a lingering finish
Find the wines at Total Wine and visit Harlem’s Sottacasa for a great dinner.
Thank you to Susannah Gold, and Harlem’s Sottacasa for a great Italian meal
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Can NYC get Somm-Approved wine from a Can? We Tasted with Kristin Olszewski from Nomadica Wines
Can NYC get Somm-Approved wine from a Can? We Tasted with Kristin Olszewski from Nomadica Wines
Sommelier Businesswoman Kristin Olszewski brings Michelin quality to Canned Wines with Nomadica Wines
Nomadica offers sparkling, rose, white, red and orange options — both canned and bag in a box.
![](https://dailyovation.com/wp-content/uploads/2024/08/Kristin-Our-Story.webp)
Nomadica Wines ‘s Owner Kristin Olszewski
Nomadica Wines are sourced from vineyards with responsible farming practices and winemakers who engage in low intervention wine making.
Wine-lovers can be 100% confident you’re drinking serious sommelier-approved wine.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines14-1017x1024.jpg)
Nomadica Wines ‘s Owner Kristin Olszewski; Source: instagram.com/nomadica
Today’s conversation with Sommelier / Businesswoman Kristin Olszewski from Nomadica Wines has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: We’re here today with Kristin Olszewski from Nomadica Wines.
What’s the most important message you want to share today with our audience?
Kristin Olszewski:
I think the biggest message that I want to get across is that everyone should be drinking more wine. That’s my mission in life to just bring consumers back to the wine category.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines20-1024x1010.jpg)
Source: instagram.com/nomadica
Joe Winger:
Outstanding. And how how are you trying to get that done?
Kristin Olszewski:
I’ll give a little context on my own history and how I came here.
My undergrad degree is in sustainable agriculture and I ended up dropping out of Harvard Medical School to become a sommelier – typical journey.
I just really fell in love with wine. I worked in restaurants to pay for school and wine was always the thing that captivated my interest.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines7-714x1024.jpg)
Source: instagram.com/nomadica
I feel like it’s the intersection of history, agriculture and gastronomy. And then also there’s something so fun and communal and – you’re getting a little tipsy. It’s everything.
But I spent a decade-plus in Michelin restaurants all over the country, everywhere from three Michelin stars, Saison in San Francisco, Husk in Nashville, Osteria Mozza here in LA.
When Nancy Silverton was on a Netflix show called Chef’s Table, I started noticing a different customer coming into the restaurant. Usually as a sommelier, you’re talking to a very specific demographic of people. I would say 45 plus male white wine collector. That’s my demo. And when Nancy was on Chef’s Table, young people started coming into the restaurants, a lot of women, and I noticed they didn’t want to drink wine.
They would drink tequila, beer, cocktails, like anything but wine.
That always felt like such a missed opportunity because wine, it’s the most ancient beverage. Our people have drank wine for millennia. It’s also in an age where we care about what’s natural, what’s minimally processed, what’s better for you.
Great wine is literally just grapes, yeast, water, and time, so I started digging into why aren’t you drinking wine? And I found out a few things.
One, people felt like wine wasn’t a good value. If you weren’t going to spend a lot of money on wine, you couldn’t get a great wine, which is untrue.
The other one is people feel like they needed a PhD or some level of education or knowledge in order to access wine, which, again, is not true.
I want to be people’s guide, hold their hand and walk them into the world of wine. So I started Nomadica to do that on a larger level.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines10-927x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
That’s beautiful.
You mentioned two things. We’re going to go into both. Your background in Michelin restaurants. I’ve heard heavenly amazing stories. I’ve heard horror stories.
Can you share an experience and what you learned from?
Kristin Olszewski:
Everyone always asks me if I watch The Bear or not. And I’m like, no, I can’t.
Some positive stories, Michelin restaurants have changed a lot from when I started working in them. I think work has changed a lot for the positive. I remember one of my first serious jobs in a scary restaurant. You have your hair pulled back because you don’t want it to get in the food.
I had one small piece of hair hanging down above my face and the chef takes a match from the stove, lights a piece of my hair and says don’t ever have a hair hanging down in your face again.
Some of the wonderful stories are having the opportunity, especially at Mozza, you taste each bottle you open there.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines8-931x1024.jpg)
Source: instagram.com/nomadica
When I was at Mozza, it was a $5 million dollar all-Italian cellar with 90 pages of the best Barolo, Brunello, Etna Rosso’s, just things that like collector’s dream about tasting.
And I feel so lucky to have tasted things like Conterno Monfortino, which is the type of wine that you want to smell for three hours before you drink it.
When you have a wine like that, it makes you realize why collectors obsessively chase bottles, there’s something so romantic and intangible, and having a wine like that, you realize you’ll never have A wine that tastes the same at any moment in time ever again.
It’s just such a lucky experience.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines12-1024x1016.jpg)
Source: instagram.com/nomadica
Joe Winger:
I’m curious about how that experience inspired you to open Nomadica.
Kristin Olszewski:
My entry point into wine was always through farming. I majored in sustainable agriculture.
I was an avid farmer. I ran our community garden in college and was focused on permaculture. I lived in India and farmed for a while there.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines22-896x1024.jpg)
Source: instagram.com/nomadica
And I always say great wine is made by great farmers, great wines made in the vineyard, not the cellar.
So when I was looking at starting Nomadica, that sustainability ethos, it was always my starting point, but I was really shocked when I found out how bad glass bottles are for the environment.
30% of glass is recycled in the US. The rest just goes into a landfill. It’s highly energy intensive to make, to ship, because it’s so heavy.
The fact is, most wine does not need to be in a glass bottle.
Yes, that Barolo I mentioned absolutely needs to be in a glass bottle. That needs to be aged for years before it even comes into its own.
But for a $20 – 30 bottle of wine that you’re going to pop open and drink it on a weeknight or on a not special weekend does not need to be in glass.
So that’s how we started.
Cans at 70 % reduction in carbon footprint. Our newly launched bag and box wine is almost a 90% reduction in carbon footprint.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines18-877x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
I sampled your sparkling white, your white, your red and your rose, they were dangerously drinkable.
Can we talk about where the fruit is sourced from?
Kristin Olszewski:
Absolutely.
The name Nomadica is really a fun double entendre because you can take it wherever you want to go. Of course, cans and boxes can be found in places that bottles can’t.
We source our fruit from all over.
We’re truly a nomadic winery.
Our head winemaker spent time at some of the best wineries in California, like Eric Kent Cellars, which makes award winning Chardonnay and Pinot Noir, and also Kosta Brown.
Before that he spent 10 years doing vineyard management in California. So through Corey, we’ve really got a handle on some of the best fruit. A lot of our wine comes from Mendocino. A lot of our grapes come from Mendocino or Lodi. I’m such a Sonoma girly. Our winery is located in Sonoma, and so I always find myself drawn back to that region.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines15-1024x1010.jpg)
Source: instagram.com/nomadica
Joe Winger:
Are there any vineyards you’d recommend us touring when we come to Northern California?
Kristin Olszewski:
I think the Sonoma Coast is the best wine region in California. They’ve fought very hard to become designated as their own AVA, which is very important in terms of quality.
The oceanic influence, what we call a diurnal shift, the extreme temperature change between night and day, like Hirsch and Littorai.
I think if anyone ever wants to see proof in the pudding of what great farming can do, you need to go see Littorai.
Ted Lemon was one of the first Americans to ever be a winemaker in Burgundy and he brought all of his practices back, was one of the first people to practice biodynamic agriculture in California and really brought that style of farming onto a larger scale.
When you go visit his vineyards, it’s like teeming with life. You look next door at a conventionally farmed plot, which is just like dead and sad looking. And then you taste the wines and you’re just knocked on your butt because they’re so good.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines13-1024x668.jpg)
Source: instagram.com/nomadica
Joe Winger:
Nomadica Wines has several varieties. White, Sparkling white, Rose, Red, Orange.
Can you walk us through the taste profiles of any of your favorites – what’s the aromas, what are the profiles?
Kristin Olszewski:
Something really cool about our wines is everything’s practicing organic. No pesticides, no synthetic fertilizers, all of our wines are fermented dry. Naturally zero grams of sugar per serving. They have nice fruit notes, but none of the wines are sweet.
Crushable bright flavor.
Across the gamut, our entire portfolio has a brightness and a freshness to it. All of our wines are like slightly aromatic because I love an aromatic variety, but part of the thought that we put behind the brand is that I wanted to take that sommelier curation and put it in the restaurant, on the retail shelf so that when you’re serving Nomadica at your home, at parties and the beach, 99% percent of people will love it.
I’m doing the work on the back end on blending, sourcing, creating these flavor profiles that’s really taking that wine experience, that decade plus of developing my own palette and giving it back to the consumer.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines4-918x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
Are there any favorite wine and food pairings for you with your wines?
Kristin Olszewski:
I love an aperitif. Our sparkling rosé is definitely my favorite wine in our gamut. In a can you always have the perfect pour because sometimes you don’t want to open up an entire bottle of wine.
When we do that in my house, it usually gets drank. It doesn’t go back in the fridge.
Sometimes you just want a glass of sparkling. And I love that.
I love that with a charcuterie board and cheese. I also love Rose with green salads.
I think one of the best things about living where we live [Los Angeles] is we have the best produce on the planet.
I still run some wine programs in Los Angeles and I’m actually opening up a restaurant in Silver Lake next year, an Italian restaurant. Orange Wine is like the hottest trend.
I was doing the wine list at a restaurant in Hollywood called Gigi’s and I noticed I was selling more orange wine by the glass than all other colors combined, which was just mind blowing to me.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines19-852x1024.jpg)
Source: instagram.com/nomadica
We made what I think is the best orange wine coming out of California.
There’s a lot of talk about natural wine, orange wine. They’re not all created equal. My winemaker and I tasted through my favorite Italian skin contact wines and decided on a really concrete flavor profile source.
My mother in law in Orange County is drinking her orange wine with her friends. So I really feel like I’ve achieved something. That with sushi is a mind blowing pairing.
Then our red. We found Teroldego growing in Northern California, which is a grape that’s indigenous to Northern Italy from the Alto Adige.
It’s really Alpine, like dark fruit, like a Zinfandel, but really refreshing and bright acidity and a little bit more tannin than a Zin [Zinfandel] has.
There’s a perception that we had to overcome about can and boxed wine. People think that it’s low quality.
Whenever I pour our red for somebody, the response is always, “Wow, oh my god, that’s so good.”
No matter your level of wine knowledge, you can see what I’m trying to do when you taste our red wines.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines11-921x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
What’s next for you and Nomadica?
Kristin Olszewski:
Right now we’re in hardcore expansion mode. We were the first people to do fine wine and can, and I grew really slowly at my own pace.
I wanted to build the brand.
A lot of people just run to retail shelves and they want to be in every grocery store on the planet. I didn’t want that. I wanted to be, at the Four Seasons, at the Ritz Carlton, at music venues.
I wanted to be in places where people don’t typically expect to see wine in cans and boxes.
We are one of the highest velocity items at Whole Foods in our category.
We just launched all of our box wines at Total Wine in California, Texas, Florida, Colorado, and New York and got some really big plans for next year.
So keep your eyes peeled. People are about to see me everywhere.
That’s my goal.
![](https://dailyovation.com/wp-content/uploads/2024/08/NomadicaWines3-844x1024.jpg)
Source: instagram.com/nomadica
Joe Winger:
Having a canned wine at some of these nicer hotels is a challenge.
What lesson did you learn by accomplishing that rather large challenge?
Kristin Olszewski:
That’s the best thing about how we’re positioned. Not only am I a sommelier, my VP of sales is a sommelier. My winemaker has an incredible reputation. Every person on my team comes from the wine industry and we have the best product.
When we’re sitting down and tasting with these buyers, these people that are in our industry. They recognize it. I always say taste out of a wine glass. Everything tastes better out of a wine glass. The second that they taste it, these are people who taste wine all the time and they taste a lot of bad wine.
So that has been amazing.
We’ve always had the industry behind us. It’s a huge differentiator for us. So I think it was slow build. Everything takes a lot more time than you think it will, which is I think the biggest lesson that I’ve taken away from this business over the last seven years.
But you got to build your brand first.
Joe Winger:
You seem like a deep-souled individual. Whether it’s wine or otherwise, is there an overall message that you want to share to inspire the audience?
Kristin Olszewski:
We are in a time where sustainability is more important than it ever has been. You can’t base your entire brand about it, but I think it’s an absolutely necessary component to any consumer product that’s coming out today.
One of my missions in life is to have that conversation about sustainability and have it with other brands because it needs to be convenient.
Otherwise, consumers will not buy it, care or participate or choose a sustainable option. That’s my big thing.
Joe Winger:
What are the best ways to follow your journey and to learn more about you?
Kristin Olszewski:
You can buy Nomadica online and our new rosé yuzu spritz, which is delicious at ExploreNomadica.com. And then our socials are at Nomadica on Instagram.
And if you want to follow me. I’m at Kristin__O.
The Hamptons: Culinary Sensation Tieghan Gerard Delivers on Delicious at Wölffer Estate Vineyard Harvest Dinner July 24
The Hamptons: Culinary Sensation Tieghan Gerard Delivers on Delicious and Delight In The Hamptons at Wölffer Estate Vineyard Harvest Dinner July 24
Culinary Sensation Tieghan Gerard from Half Baked Harvest delivers on delicious and delight at Wölffer Estate Vineyard Harvest Dinner July 25
Tieghan Gerard was welcomed by a crowd of excited, curious and hungry fans looking forward to a memorable dinner at a beautiful setting.
![Happy crowd at Half Baked Harvest Announce Summer Harvest](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.35.19 PM-300x244.png)
Getting a selfie with culinary star Tieghan Gerard
![Wölffer Estate Vineyard Harvest Dinner team](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.34.56 PM-300x217.png)
The Team with Wölffer Estate Vineyard Harvest Dinner
![Beautiful crowd at Wölffer Estate Vineyard Harvest Dinner](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.33.35 PM.png)
Beautiful crowd at Wölffer Estate Vineyard Harvest Dinner
![Time to eat, Wölffer Estate Vineyard Harvest Dinner](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.36.13 PM-1024x499.png)
Time to eat, Wölffer Estate Vineyard Harvest Dinner
Tieghan Gerard selected the perfect dinner menu to pair with exceptional wines
It was an enchanting evening of culinary artistry and exceptional wines at the summer’s most anticipated Hamptons event, Summer Harvest: Grilling with Roman Meets Half Baked Harvest.
Wölffer’s esteemed winemaker and partner, Roman Roth collaborated with Tieghan to create an unexpected pairing menu and special installment of his highly sought after series “Grilling With Roman.”
![Summer in a Bottle Sauvignon Blanc](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.35.10 PM.png)
Summer in a Bottle Sauvignon Blanc
Summer in a Bottle Sauvignon Blanc
Featuring the newly released Summer in a Bottle Sauvignon Blanc, among other exquisite selections, this sophisticated yet whimsical event promises an unforgettable farm-to-table menu.
![Late Harvest Chardonnay](https://dailyovation.com/wp-content/uploads/2024/07/20240725-DSC06826-576x1024.jpg)
Late Harvest Chardonnay
![Salad at Wölffer Estate Vineyard Harvest Dinner](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.36.43 PM.png)
Salad at Wölffer Estate Vineyard Harvest Dinner
![Proscuitto at Wölffer Estate Vineyard Harvest Dinner](https://dailyovation.com/wp-content/uploads/2024/07/Screenshot-2024-07-30-at-3.37.44 PM.png)
Proscuitto at Wölffer Estate Vineyard Harvest Dinner
![Scallops at Wölffer Estate Vineyard Harvest Dinner](https://dailyovation.com/wp-content/uploads/2024/07/20240725-DSC06775-1024x576.jpg)
Scallops at Wölffer Estate Vineyard Harvest Dinner
In celebration of the 10th anniversary of the iconic Summer in a Bottle series, the menu showcases the freshest local produce, expertly prepared and perfectly paired.
![Fun and delicious end to a night, Scallops at Wölffer Estate Vineyard Harvest Dinner](https://dailyovation.com/wp-content/uploads/2024/07/20240725-DSC06817-1024x576.jpg)
Fun and delicious end to a night, Scallops at Wölffer Estate Vineyard Harvest Dinner
Wölffer Estate Vineyard is located at 139 Sagg Road, Sagaponack, NY 11937.
The Hamptons: Wölffer Estate Vineyard and Culinary Sensation Tieghan Gerard of Half Baked Harvest Announce Summer Harvest July 24
Hamptons: Wölffer Estate Vineyard and Culinary Sensation Tieghan Gerard of Half Baked Harvest Announce Summer Harvest July 24
Wölffer Estate Vineyard and Culinary Sensation Tieghan Gerard of Half Baked Harvest Announce Summer Harvest July 24
Prepare for an enchanting evening of culinary artistry and exceptional wines at the summer’s most anticipated Hamptons event, Summer Harvest: Grilling with Roman Meets Half Baked Harvest.
On Wednesday, July 24th at 6:30 pm, the picturesque Wölffer Estate Vineyard and NY Times #1 Bestselling cookbook author and Instagram sensation, Tieghan Gerard of Half Baked Harvest, are presenting a bountiful summer harvest experience. Wölffer’s esteemed winemaker and partner, Roman Roth collaborated with Tieghan to create an unexpected pairing menu and special installment of his highly sought after series “Grilling With Roman.”
Featuring the newly released Summer in a Bottle Sauvignon Blanc, among other exquisite selections, this sophisticated yet whimsical event promises an unforgettable farm-to-table menu. In celebration of the 10th anniversary of the iconic Summer in a Bottle series, the menu showcases the freshest local produce, expertly prepared and perfectly paired.
“I am absolutely thrilled to collaborate with Wölffer Estate Vineyard for this beautiful and inspiring event.”
Teighan Gerard
Founder of Half Baked Harvest
“I’m a huge fan of Wölffer Wines and I can’t wait to visit the Hamptons for the first time,” said Teighan Gerard, Founder of Half Baked Harvest.
“It’s going to be a magical evening of great food, fantastic wine, and wonderful company, and I can’t wait to share it with everyone!”
Do not miss this unique opportunity to indulge in an evening of great food, fine wine, and stunning surroundings.
Tickets are currently available HERE, while supplies last for $310 and include entrance, full menu and wine pairings.
This event is rain or shine.
Wölffer Estate Vineyard is located at 139 Sagg Road, Sagaponack, NY 11937.
About the Author
Joe Wehinger (nicknamed Joe Winger) has written for over 20 years about the business of lifestyle and entertainment. Joe is an entertainment producer, media entrepreneur, public speaker, and C-level consultant who owns businesses in entertainment, lifestyle, tourism and publishing. He is an award-winning filmmaker, published author, member of the Directors Guild of America, International Food Travel Wine Authors Association, WSET Level 2 Wine student, WSET Level 2 Cocktail student, member of the LA Wine Writers. Email to: Joe@FlavRReport.comYou Might also like
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Chile’s Santa Ema Winery brings culture, family and premium wines to focus over their multi-generational history. Have you tasted one of their bottles? It brings dimension to light dishes, like seafood, heavier like BBQ, even dessert.
Today I have the opportunity to speak with Santa Ema’s Jaime Merino about life, history, flavor pairings and what’s next for Santa Ema.
I don’t know if people truly understand how busy wine professionals are. Would you mind just giving us an idea of how much you’re traveling and how you spend your time?
Jaime Merino: Yeah, absolutely. You know that in the wine industry, it is extremely important to be in front of the distributors that are our commercial arm into the different states.
We need to have an importer because we are an imported brand. So our wine’s coming from Chile. In order to get into the U.S., we need to have an importer. So we spend a lot of time in front of the importer and virtually every week we’re in touch either via video calls or phone calls or face to face, taking the wines into each one of the states, we need a distributor in those states.
That is the representative of the wine. So we assigned the brand to a set distributor in New York, for instance, and then that distributor with their sales force is going to take the wines to the trade, to the street. So it’s going to take it to the wine stores, going to take it to the restaurants, going to take it to the clubs, depending on the legalities of each one of the states.
Therefore, we need to spend a lot of time with the distributors and the sales forces of those distributors to make sure that they have the information for each one of the wines that they’re gonna be pushing. And then not only with the Salesforce of the distributors, but also with the trade and their sales forces.
Because any one of us as a consumer walking into a wine store that has already made the decision that we want to buy a wine, we probably have a budget. And also we probably have an idea that we want either a white or a red, but then we need to start diving into the details. Do I want domestic? Do I want imported?
And then if it is imported, do I want old world, new world? Then you start narrowing to the point that you’re going to say, I want to buy a wine from Chile.
Then that opens a new box of alternatives. So you can imagine the process of getting to one particular bottle of one particular supplier needs a lot of skimming into this very interesting and complex wine industry.
So let’s talk about the historic brand. Can you share a little bit about the history?
Jaime Merino: Yeah, absolutely. Santa Ema with one M, because we come from Chile.
But Santa Ema is a family owned company. It is owned by a family, last name Pavone, that their roots go back to Piedmont, Italy. So today, the company is run by members of the third and fourth generation of the family, and the founder of Santa Ema is the grandfather of the third generation, a gentleman named Pedro Pavone, that migrated from Italy, a little region in the Piedmont, Italy, called Rivalta.
And he migrated into South America, went across the Andes in a sidecar motorcycle and established himself in the heart of the Mao Valley, southwest of Santiago, the capital city in Chile. So he established himself in that area in 1917. And established his family, grew his family, and with his son, Felix Pavone, they bought some land and one of the properties that they bought in Isla del Maipo was actually devoted to agriculture, and that particular property, the name was Chakra Santa Ema, that is like an orchard Santa Ema or Farm Santa Ema.
So that is the origin of the name / brand that we use. Because Santa Ema was a staple landmark in that particular region.
They planted vineyards, they started producing wines that initially they were selling bulk.
But then in 1956, they founded Ema Winery, and they started producing their own wines to be bottled and started selling in the domestic market. Throughout the years and throughout the development of this company, pretty much done by Felix Pavone, we’re talking second generation.
The first exports of Santa Ema happened in 1986 into Brazil. When Brazil was just starting into becoming a wine consuming country. Today Brazil is one of the engines in South America in terms of top markets for wine consumption.
So ultimately it started as a father son business that grew and evolved into a multi generational still family business.
Yes. And probably different to many families involved in the wine industry and in the wine business for the Pavone family, this is it. So this is what they do. This is their life. This is their reputation.
Basically, they are not in the wine business because it’s trendy, because it’s fashionable. No, this is a business for them with family members hands-on. Today we have members of the third generation and fourth generation so we are undergoing a very interesting times to the winery because you can imagine that the members of the third generation are people mid 50s to early 60s and then the members of the fourth generation are their early tp mid 30s. Professionals coming from college with sometimes different visions from traditionally what the family has done.
A second ago, you mentioned regions. Let’s talk about the vineyard and the regions and the soil types Santa Emma uses and works with.
Jaime Merino: The winery and most of our properties are established in the Maipo Valley in Chile. Maipo is probably one of the most traditional valleys and wine regions in the country. Chile, for those people that have a rough idea of what Chile is, first of all, we need to look at South America.
If you look at South America, and – I will challenge people reading this to grab a map and look at South America – you’re going to notice that South America is shaped as a cluster of grapes. Therefore, no secret why South America is a very good vineyard paradise, as it is referred to sometimes, and that’s why we have very strong countries in South America producing wines.
Of course, Argentina, Uruguay, Brazil producing these days. Peru becoming a very interesting offering of wines. There is wine produced in Bolivia, Chile. We’re going to start seeing a lot of wines coming from South America. But then if we go back to Chile, Chile sits on the western side of South America.
It runs north to south, and it roughly expands for 4,000 miles, but with an average width that is no more than 180 to 200 miles. So the best way to picture Chile, as I normally explain to consumers and trade, take the northern tip. take the southern tip, flip it upside down, and bring it to the west coast in the U.S.
So now, the northern part of Chile is going to be from Los Angeles all the way down to Baja California.
Baja California, that is super dry and desert, that is going to be your Atacama Desert in Chile. The central part of the country, It’s going to run from San Diego all the way up to San Francisco, so it’s going to be pretty much the agriculture area of the country.
That’s why, when we move, into October, November, we start seeing a lot of peaches and plums and fruits coming from Chile because we are in the opposite season. Then if you go from San Francisco up to Seattle; and all the way up to Alaska, that is going to be the southern part of the country. So you’re going to go into the lake districts, ultimately you’re going to go into Antarctica.
So that is a good way to picture how Chile looks from north to south, that will be like moving from south to north on the western side of the U. S.
Now, if you grab Chile and you put it across the U. S., it will span more or less from New York all the way up to Seattle. So that is going to be the length of the country if we put it across the U.S.
I love those comparisons.
Jaime Merino: Appreciate that. Yeah, just to give a sense of location and a sense of what people should find there because sometimes at least here in the U. S. Chile is known for some ideas of certain regions, like for instance, the northern part of the country because of the Atacama Desert and the geysers in the in the northern part of Chile, or if you go to the southern part of Chile and you go to Torres del Paine, that is a very touristic area. Or ultimately, if someone is a little bit more exploring with an exploring soul, they can jump into Easter Island, that is also Chilean territory, and that will be more of the Polynesian side of Chile.
In terms of the Maipo Valley, it sits pretty much in the central part of Chile in the belly bottom of the country, Santiago being the capital city, and Maipo surrounds the Santiago to the south and runs from the foothills of the Andes, starting at 1,000 to 3, 000 feet above sea level, all the way to the coast, so we’re moving east to west, bordering the Pacific Ocean.
That is going to be pretty much what you’re going to see in Maipo. And that applies pretty much to most of the wine regions in Chile, running east to west. With very few exceptions, most of the valleys in Chile, Maipo for instance, they take the name out of the river that runs through the valley that waters the vineyards and all the agriculture activity that happens in the valley.
So Maipo Valley is because there is a Maipo River that runs from east to west. And then, since you’re coming from the Andes, starting at 3,000 feet and then going through the central part of Maipo and into the ocean you have very different growing conditions in Maipo Valley.
So most of the time I tell consumers when you are exposed to a bottle of wine coming from Chile that on the front label reads Maipo Valley, try to ask where in Maipo, because the conditions are going to be totally different.
Just to give you an example, here is a Sauvignon Blanc Select that reads Maipo Valley, but this is a central part of the valley that is only 25 miles inland from the ocean. So we have good, cool conditions to be able to produce a very expressive, fresh, crisp Sauvignon Blanc.
But then, on the other side, I have a Cabernet Sauvignon, also from Maipo Valley, but here we have a combination of fruit coming from a vineyard that we have at 1, 000 feet above sea level, with fruit coming from a vineyard sitting roughly at 500 feet above sea level.
Okay, so it is extremely important to understand this. Probably people are wondering why the altitude is so important or how the altitude could impact in terms of the style of wine that we’re going to produce. In simple words, if any of you come to visit us in Maipo, say January, February, March, that is our summertime, the first thing that I’m going to do is to make sure that you’re wearing a hat, that you have enough water, and most importantly, that you have sunscreen on you.
Okay, so let’s take this example now to the vines. Can we control the amount of water that the vines have? Yes, because our vineyards are planted with drip irrigation systems, so we can control the amount of water that each vine is getting.
Can we give hats to the vines? No, they need to find their own ways to protect themselves by growing extra leaves, trying to generate a very populated canopy of leaves to protect the clusters. What do the clusters do? Because we cannot put sunscreen on the clusters, so they need to naturally grow thicker skin to protect the fruit.
And just because of that thicker skin, you’re gonna have more structure, more tannin, more varietal expression. So that’s why it makes a very important difference where you’re planting your fruit or your vines in order to determine the style of wine you’re gonna get.
The higher you go, the more robust wines you’re going to be able to produce just because of this natural protection the vines develop.
We’re going to talk about your bottles.
Because we have a lot of foodies reading. What kind of foods would be great to pair with each one?
Jaime Merino: Before I go into the specifics of the wine, and particularly to all the foodies, I am one of those. Let me tell you that anytime that a winemaker that is going to be,”the winery chef”, is thinking on the wine that he’s going to be producing, he should be thinking immediately with what type of food he’s going to be pairing that wine.
That is probably one of the key aspects to understanding wines, and this is going to be at the same time an invitation to all our viewers, foodies or not foodies, to break taboos.
And what I mean by this is that probably our grandparents and eventually our parents were of the idea that whites are for seafood and shellfish and reds are for meats and game and why?
Why? Break taboos, play with this. This is a life element that we need to challenge to see how it performs with different types of foods and different types of elements. Also one of the other big differences that I find in Chile, comparing the U. S., in Chile, wine is part of the diet.
So for us, any meal lunch or dinner could not exist without a glass of wine to go with whatever type of food we’re going to be having. That is also a huge difference being part of the diet and not just looking at wine and approaching wine as a special occasion product that we’re going to be consuming.
Having said that, I have in front of me three of the most popular wines in our portfolio:
Santa Ema Select Sauvignon Blanc
Sauvignon Blanc is our Santa Ema Select Terroir. So Chile, in terms of whites, produces Sauvignon different types of white varieties. Chenin Blanc, Pinot Grigio, that is extremely popular, but Sauvignon Blanc is the queen of the whites, and Chile has a very strong reputation for Sauvignon Blanc.
One of the things that you need to be aware of is that stylistically, what we try to accomplish here is not the super grassy, grapefruity, very exuberant nose that you will find in Sauvignon Blancs coming from New Zealand. Sometimes you’re going to find that in Chile. But the style of wines in Chile in general is more geared towards France, the old world.
So this is going to be like a crossover between New Zealand and Sancerre. You’re going to have more minerality, you’re going to have a little bit more complexity, and not that you’re going to open this bottle and you’re going to have that very exuberant nose that is going to be extremely, Intriguing. No, it’s a little bit more tame.
It has a very nice refreshing acidity. It has a very crispy style with very interesting citrusy notes to it, making it a very good wine to enjoy at the end of the day, just because you want to hit a glass of wine at the end of the day or to be paired with food.
What type of food?
In my world, I will do ceviche all day long. If not, I will go with some oysters. Maybe with a delicate white fish – flounder or cod, for instance. Not too elaborate, not too much abusing on dairy products, cream or butter. The more simple, the better.
Cabernet Sauvignon from Maipo Valley and I have Merlot from Maipo Valley. I’m going to leave Merlot to the end. Although in tasting order, most probably. We’re going to do first Merlot and then Cabernet Sauvignon, but I’m going to explain the reasons why I’m leaving this Merlot to be the last one.
Santa Ema Select Cabernet Sauvignon
Cabernet Sauvignon from the Maipo Valley. In terms of the fruit, a combination of fruit coming from the central part of the valley and fruit coming from our vineyards in the foothills of the Andes. Just to give a little bit of the extra kick, extra structure, a little bit more of a backbone.
A Cabernet Sauvignon by the book, meaning a very honest, true expression of the variety. We use a combination of French and American oak barrels. We want a little bit of the expression of both types of wood. American most of the time is going to be more chocolate, more vanilla, more of the “sweet tastes” that you will find in wine.
French is going to give you more of the leather, the tobacco, a little bit more of the complexity. And that is the reason why we use a combination of both types: American oak barrels and French oak barrels. But not to abuse the oak, so we keep a percentage of the wine in American, and percentage of the wine in French, normally six to eight months, sometimes up to 10 months.
Then we blend it all together and we put it back in the bottle just to keep a good expression of fruit.
Red meats, strong cheeses, it works extremely well. So if you guys like grilling, barbecuing, big time, a perfect match to go with anything that you’re going to be grilling, barbecuing, but please leave the barbecue sauce in the pantry or the refrigerator because the sweetness of the barbecue sauce is going to kill most of the wines that are going to be pairing with it.
If you want ribs with barbecue sauce, fantastic! Drinking wines that are going to be suited for that is going to be challenging. I’m telling you try to keep your meats as clean as possible in terms of any super hot, spicy additions or the sweetness of barbecue sauce.
Santa Ema Reserve Merlot
Santa Ema has been working with Merlot for many years to the point that our reserve on Merlot is one of our flagships in the portfolio. Iit is a very particular wine because we use American oak barrels that are produced by a cooper in Missouri specifically for this wine with specs that are determined just for this wine.
What is the secret is that these barrels are toasted inside at a certain level of temperature that is going to allow a caramelization of the wood. That is going to be transferred ultimately into the wine via very distinctive notes of vanilla, roasted coconut, and sometimes nuances of chocolate, to the point that in certain markets, this wine is referred to as the cookies and cream wine or the chocolate kiss wine.
It’s a very interesting bottle to explore and to renew your vows with Merlot.
We have a very strong influence of Italian dishes here, so say a lasagna, chicken parmigiana will go extremely well with this, a Mexican dish with mole sauce, not too spicy mole, not too much in the heat side of mole, but more in the profile taste of mole. And if you really want to throw a curveball to this Merlot, try to venture and pair it with tiramisu and see what happens.
Phenomenal ideas.
Just to give you a little thing in relation to food and wine pairings. Many years ago, in a wine event here in Atlanta with Alton Brown, that is one of the Food Network celebrities, we put together a seminar “How to destroy a wine” and the whole concept of it was, me choosing wines, Alton Brown cooking and in the last minute doing something to what he was cooking for me to be able to say, ‘Alton, you destroyed my wine.’
So it was a very interesting experience and particularly for the consumers attending a very eye opening experience that very simple things like [preparing] a green salad that you drizzle some olive oil and you put a little bit of salt and pepper and in the last minute you say, ‘Okay, I’m going to pour this with the Sauvignon Blanc.’
Then Alton asking me, ‘Do you want me to squeeze some lemon on your salad?’ Sure, absolutely. But you destroy my wine. The show [had ]little tips and things like that.
Is there anything that we haven’t talked about that you really feel the audience wants to hear about or you want to share?
Jaime Merino: Today, one of the biggest challenges that we have as a country, Chile has a very good established reputation as a wine producing country, but most of the time perceived as a good value producing country, inexpensive wines coming from Chile. So you’re going to find brands out there, sometimes retailing for $5, 6, 7 a bottle.
And that’s fine. But that is one aspect of Chile. There’s another aspect of Chile of more premium, super premium, ultra premium wines.
I feel very often that consumers are afraid to venture into those more expensive wines. And sometimes when I’m talking more expensive, normally they retail between $15 and $18 a bottle.
That is a new Chile that needs to be discovered because that is where most of the interesting revolution in terms of the wine industry is happening right now.
My invitation is to go to your preferred store, go to the South American section or Chilean section, if there is one, and see what they have from Chile. Okay. That really
Where can we find these wines? What’s the website? And how can we follow you on social media?
Jaime Merino: Okay if you want to know a little bit more, go to www.SantaEma.CL the CL is for Chile.
If you want to follow us on social media, Instagram and Facebook
The easiest way to buy Santa Ema is go to wine.com and see what is available in your region,
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Broadway’s Tony Nominated ‘For Colored Girls…’ Annc’s Extension to June 5
Broadway’s Tony Nominated ‘For Colored Girls…’ Announces Extension to June 5
Three weeks are left to experience one of the best reviewed plays of 2022, the critically acclaimed and reimagined Broadway revival of Ntozake Shange’s groundbreaking for colored girls who have considered suicide/ when the rainbow is enuf, directed and choreographed by Tony Award nominee Camille A. Brown (Once On This Island, Choir Boy, co-director and choreographer of Fire Shut Up in My Bones). The production will play its final performance on Sunday, May 22 at the Booth Theatre (222 West 45th Street).
Tickets are on sale for the show’s final weeks at www.telecharge.com. Discounted tickets are now available to students who present a valid Student ID at $25 per ticket.
for colored girls… is Camille A. Brown’s directorial debut on Broadway. She is the first Black woman to serve as both director and choreographer on Broadway in more than 65 years, bringing a reinvented, joyful and celebratory production of Shange’s seminal work back to its original home at the Booth Theatre, where the play premiered in 1976.
for colored girls… has received three Drama League Award nominations including Outstanding Revival of a Play, Outstanding Direction of a Play – Camille A. Brown and Distinguished Performance Award – Kenita R. Miller. The production has also received three Outer Critics Circle Award nominations including Outstanding Revival of a Play, Outstanding Director of a Play – Camille A. Brown and Outstanding Choreography – Camille A. Brown.
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“From African influence to HBCU stepping, Brown’s choreography is a forensic amalgamation of styles that shows all forms of Black dance should be considered tribal in origin,” described Matthew Allen of The Grio.
“Brown’s staging is so attuned to the words and cadences of Shange’s choreopoem, yet so confident in its own interpretive vision, that the characters blossom into their full vibrancy,” praised Laura Collins-Hughes of The New York Times.
“We are so proud to have brought Ntozake Shange’s brilliant choreopoem back to Broadway after 46 years from its original premiere and to have had the opportunity to share Camille’s vision and masterful work with a sensational ensemble of women on stage at the Booth Theatre each night,” said producers Nelle Nugent, Ron Simons and Kenneth Teaton. “As Broadway continues to rebound, we knew it would be challenging and our goal remains to present these voices and introduce a new generation of audiences to the power of theatre and the power of Shange’s words.”
Join the circle as seven women share their stories and find strength in each other’s humor and passion through a fusion of music, dance, poetry and song that explodes off the stage and resonates with all. It’s time for joy. It’s time for sisterhood. It’s time for colored girls.
The cast stars Amara Granderson as Lady in Orange, Tendayi Kuumba as Lady in Brown, Kenita R. Miller as Lady in Red, Okwui Okpokwasili as Lady in Green, Stacey Sargeant as Lady in Blue, Alexandria Wailes as Lady in Purple, and D. Woods as Lady in Yellow. Rachel Christopher, Treshelle Edmond, McKenzie Frye, Kala Ross and Alexis Sims join the company as standbys and understudies.
for colored girls… features set design by Myung Hee Cho, costume design by Sarafina Bush, lighting design by Jiyoun Chang, sound design by Justin Ellington, projection design by Aaron Rhyne, and hair & wig design by Cookie Jordan. The show features original music by Martha Redbone and Aaron Whitby. Deah Love Harriott serves as the Music Director and Tia Allen is the Music Coordinator. The Production Stage Manager is Bernita Robinson and the Assistant Stage Manager is lark hackshaw. The production features casting by Erica Jensen/Calleri Jensen Davis and production supervision by Hudson Theatricals. Christina Franklin serves as the Associate Director and Maleek Washington and Mayte Natalio serve as Associate Choreographers.
Black girl magic is reborn. Ntozake Shange’s for colored girls who have considered suicide/ when the rainbow is enuf is the “landmark of American theater” (The New York Times) that blazed a trail for generations to come. Now, this celebration of the power of Black womanhood returns to Broadway for the first time, reinvented, directed, and choreographed by “a true superstar of theater and dance” (NPR), Tony AwardÒ nominee Camille A. Brown. And her vision is as fearlessly new as it is fiercely now.
For more information, visit www.forcoloredgirlsbway.com.
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From the Holy Land of Israel to Your Passover Seder Table, Carmel Winery Premiers Two New Outstanding Red Wines from Its Premium Brand, Carmel Signature
From the Holy Land of Israel to Your Passover Seder Table, Carmel Winery Premiers Two New Outstanding Red Wines from Its Premium Brand, Carmel Signature
Israel’s largest and leading winery, Carmel Winery, is expanding its premium wine brand – Carmel Signature with two new red varietals just in time for Passover.
The Carmel Signature fine wines were launched two years ago with great success as the luxury wine brand of Carmel Winery, and includes four series: Vats, Single Vineyards, and two iconic wines, Carmel Mediterranean and Limited Edition.
Carmel Winery Premiers Two New Outstanding Red Wines from Its Premium Brand, Carmel Signature
As part of their ongoing innovation, Carmel is expanding the Single Vineyard series with the introduction of two new wines produced from vineyards grown in volcanic soil. These two wines join the other exceptional wines offered in the Carmel Single Vineyard series.
The new Volcano series is comprised of fine wines from the best vineyards of the winery’s unique and rich terroir.
According to Etti Edri, Export Manager at Carmel Winery, “The Carmel brand introduces new selections of wines to its Signature series, along with a prestigious and up-to-date new look. These two new wines, a Cabernet Sauvignon and a Merlot, are both grown in an Upper Galilee vineyard rich in volcanic soil, hence the name Volcano. These are the wines worth waiting for, to celebrate memorable occasions and milestones. And, both are a perfect complement to the upcoming Passover holiday.”
Carmel Winery CABERNET SAUVIGNON 2019 MACHPEA HILL
CABERNET SAUVIGNON 2019 MACHPEA HILL
Vintage 2019, Dry red wine, 100% Cabernet Sauvignon. After gentle pressing and fermentation in stainless steel vats, the wine is aged in French oak barrels for 18 months and continued to mature in its bottle for another year. The wine’s subtle aromas include black and red fruit, cinnamon, vanilla, fresh red strawberry fruit flavors, tobacco, and mint. This premier wine is rich and full bodied, with soft and powerful tannins and a long and elegant finish. This wine will continue to mature over the coming years, and pairs well with dishes such as roasted lamb chops, roast beef, or smoked cheddar cheese. This vineyard is located in the northern Galilee, at an altitude of 915 meters (3,000ft) above sea level. This is a vineyard with an area of 30 dunams (7.4 acres), which was planted in 2014. (MSRP: $60)
Carmel Winery MERLOT 2019 EVYATAR CREEK
MERLOT 2019 EVYATAR CREEK
Vintage 2019, Dry red wine, 100% Merlot. This wine was aged in French oak barrels for 18 months and continued to mature in its bottle for another year. The wine’s complex and powerful aroma combines red and black fruits, black pepper, mint, and licorice, with a fresh and ripe taste. Characterized by a full to medium body, it presents balanced tannins on the palette, and has a long, slightly bitter and refreshing finish. This wine pairs well with dishes such as roasted lamb chops, roast beef or smoked cheddar cheese. The vineyard is located in the Upper Galilee. (MSPR: $60)
Yiftah Perets, Head Winemaker, Carmel Winery, says, “Carmel Signature draws on the long-standing traditions of Carmel Winery, a mix of old and new, including respect for the past while incorporating innovation and technology to produce the best possible wines from the best vineyards. The entire wine making process is overseen with preciseness from start to finish, from the selection of the vineyards, fermentation, and dedicated families of growers, to the wine’s bottling and aging.
The wines are produced in unique growing areas, reflecting the regional differentiation, and illustrate how growing regions perform in harmony with specific varieties adaptation, to produce some of the finest wines from the flagship Carmel Winery collection.”
Carmel’s new Signature wines, Merlot Evyatar Creek, and Cabernet Machphea Hill, were recently launched at the Kosher Food & Wine Experience in NYC, hosted by Royal Wine Corp.
For additional information visit the CARMEL WINERY website and Royal Wine Corp., the largest producer, importer and exporter of kosher wines.
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