NYC Foodies curious about Plant-Based Honey Taste? Mellody’s Darko Mandich reveals the Surprise
New York City. The Big Apple. One of the top foodie destinations in the world. Known for its adventurous foodies and curious eaters. Plenty of people are already in line to try plant-based honey, but what does it actually taste like?
People might worry there’s a “laboratory” flavor? Has it lost its texture? Vibrancy? Is there a “diet” feel to it?
Exclusive Interview with Mellody Food’s Darko Mandich.
Darko Mandich is a food entrepreneur in San Francisco. After spending almost a decade in the European honey industry as a business executive, Darko committed to reimagining the honey industry to become sustainable. Darko immigrated from Europe to California to launch Mellody, the world’s first plant-based honey brand. Darko is an advocate of saving the bees and wild pollinators.
Mellody Food’s Darko Mandich
Recently, I had a chance to talk with Darko for nearly an hour.
Let’s talk about the honey. What’s the taste profile?
There are three aspects of products that people care about. Number one by far is taste. Number two is price, and number three is nutrition.
In terms of the taste, what we’re really after is the best tasting honeys that are made by bees.
The taste has to match rare honeys that you would find in parts of Europe; France, Italy. Very high quality Acacia honey, specifically.
If we talk about New Zealand, Australia, that’s Manuka honey; and we’re matching that.
So no compromise there.
Moving to the price, I grew up in poverty and I really want to make sure that everybody has access to this product at some point. But it’ll take us some time. So right now it’s premium quality, but it’s also premium price.
In terms of nutrition, we wanna do better than honey coming from bees. How? First and foremost, honey made by the bees contains a certain bacteria that’s called Clostridium. With our product, without the bees [there’s no Clostridium] bacteria.
I’m really proud to say that our product is allergen free; and that for people with allergies to honey and pollen, this is gonna be neutral.
Finally in terms of super ingredients or superfoods, our honey has more than what’s usually found in some of the honey types made by the bees.
The sugar profile is the same, the calorie content is the same, but the twist is there’s a little bit more of certain powerful active compounds that come from the plants.
That’s absolutely incredible. It’s enhanced honey. Is there a better word?
I like to call it a plant-based honey. And that category of plant-based honey is already elevated to the level of being enhanced compared to bee-made honey.
I’m really happy that Melody is starting this category. We are the world’s first plant-based honey.
There’s exactly one same sentence that we get to hear across 5,000 people that were involved in tasting this before it hit the market.
That sentence is: It’s honey.
People taste it, they’re amazed with it, and they say, “Oh my God, it’s honey.”
There are certain plant-based products that have their heart in best place in terms of mission and impact, but are just not delivering on [flavor] expectations. We just want to make sure that people across different categories of nutrition say that this is honey and that they love it.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Is the honey currently available at Eleven Madison Home?
Yeah, the honey is currently available. The Specialty Tea and Honey Box launched for the Mother’s Day collection and Earth Month.
It’s a specially curated box of artisanal teas coming from different parts of the world with honey and also amazing, shortbread cookies. All plant-based, also made with our honey. That’s available right now
Sometime very soon a standalone jar [of honey] will also be available to Eleven Madison Home.
Eleven Madison Home’s The Specialty Tea and Honey Box featuring Mellody Honey
Tell us again what’s available, how to find it; and how to follow you and support you.
Yeah, follow us on Instagram and TikTok at MellodyFoods
In terms of purchasing, head to ElevenMadisonHome.com and you can purchase it there.
Saving the bees is learning more about them. Learning more about pollinators and you can do that on our social media.
And finally, if you’re equally passionate about bees and plants as we are, ask your favorite restaurant to reach out to us to offer Mellody in your favorite restaurant. It can be a vegan restaurant on non-vegan.
We are gonna work with all the restaurants that reach out to us where people ask to see our product offered, either on the menu, either within a meal, or just if you order a cup of tea and you want a side of Mellody.
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Thanksgiving in NYC: the perfect stuffing bread DOES exist – and it’s… [Recipe here]
This Thanksgiving in NYC, the perfect stuffing bread DOES exist – and it’s brioche. As in St Pierre Brioche Thanksgiving Stuffing
No Thanksgiving spread is complete without a hearty stuffing. While add-ins are a matter of preference, choosing the right bread is crucial. One underrated choice is eggy, rich brioche – and with St Pierre Bakery, you don’t need to go to France to get it.
Thanks to its butter and egg content, St Pierre’s Brioche Loaf provides the perfect balance of crisp toastiness while remaining soft and creamy inside, while its lightly sweet flavor adds a decadent quality that can still lean savory. Attached below is an approachable recipe for stuffing allowing for all the craveable crunch for the whole family with minimal effort required.
St Pierre Brioche Thanksgiving Stuffing
By @BrandiMilloy
Ingredients
1 loaf St. Pierre Brioche Bread
1/2 cup unsalted butter
1 medium onion, diced
3/4 cup celery, diced
3/4 cup carrots, diced
1 cup mushrooms, diced
2 large eggs
1 tbsp. fresh rosemary, chopped
3 sprigs fresh thyme, just the leaves
1 tbsp. fresh sage, chopped
1 small apple (granny smith works well), peeled and diced
Salt and pepper
Directions
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Preheat oven to 350 F. Cut brioche bread into 1” cubes and bake for about 10-15 minutes until toasted.
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Meanwhile, into a pot over medium high heat add butter until melted. Add onion, celery and carrots and cook until everything starts to soften, about 7 minutes. Add mushrooms and cook for 2 minutes longer. Remove from heat and set aside.
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Into a bowl whisk together the eggs, herbs, apples, mushrooms, and salt and pepper. Add your cooked vegetables and mix to combine.
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Pour mixture on top of toasted bread and stir to combine. Bake stuffing for about 45 minutes. If your stuffing starts to get too brown, cover until finished baking. Enjoy!
As America’s favorite brioche brand, St Pierre’s products are widely available via grocery stores nationwide as well as Walmart.
The Rise of Mushroom Coffee: A New Era in Health-Conscious Brewing
In today’s health-focused culture, where wellness transcends mere goals to become a lifestyle, mushroom coffee is emerging as a leading trend. This innovative beverage combines the classic energizing effects of coffee with components often linked to the reputed benefits of medicinal mushrooms. Such a blend makes mushroom coffee a more mindful, health-oriented option for daily consumption, resonating especially with those who weave wellness into their daily routines.
Image courtesy of Freepik
The uniqueness of mushroom coffee lies in its ability to enhance the usual coffee experience by potentially offering additional benefits. For those who find regular coffee too acidic, mushroom coffee presents a more stomach-friendly option. Additionally, it incorporates adaptogenic mushrooms, which are believed to help the body better manage stress. This attribute makes mushroom coffee especially enticing to wellness enthusiasts and those seeking a natural way to support their body’s stress response.
The Rise of Mushroom Coffee, Image Courtesy of Freepik
Finding a coffee that delivers on both taste and health promises can be a daunting task. Leading the initiative is More.Longevity & Wellbeing with its Coffee Superfood Blends. These products are meticulously developed, selecting each ingredient for its quality and scientific backing, ensuring they contribute effectively to the blend. Flavors such as Salted Caramel Vanilla and Mocha are designed to mask the natural earthiness of mushroom, making the beverage more enjoyable while enhancing its appeal. The addition of adaptogens and essential vitamins in the blends aims to support overall health by boosting immunity, enhancing energy, and improving mental clarity.
The Rise of Mushroom Coffee, Image Courtesy of More.Longevity & Wellbeing
The company’s commitment to radical transparency ensures that consumers receive a product free from unnecessary fillers and additives, affirming a respect for consumer health and environmental sustainability. This level of honesty and ecological consideration is becoming increasingly important to consumers who prefer products that are both healthy and environmentally conscious.
As the trend continues to carve a niche within the beverage market, consumers are presented with expanding choices. It’s no longer just about picking a brand; it involves selecting a philosophy and a level of quality that resonates with personal health values and taste preferences. The coffee not only invites coffee lovers to rethink their daily mug but also serves as a gateway to a more mindful and intentional morning routine.
Image Courtesy of Freepik
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell
Are NYers falling in love with New Wine? Dancing Wines from Cynthia Russell, Lauren Russell in Dry Creek Valley, Sonoma County.
The team at Dancing Wines is developing a collection of sensory brands that celebrate life through taste, touch and aroma – inspiring you to find your inner dance and show the world what truly moves you.
Dancing Wines’ red wine trio includes Old Vine, Duo and Estate — three limited-release wines made from hand-picked grapes that showcase the full breadth of the Dancing estate.
Lauren Russell (L) and Cynthia Russell (R) from Dancing Wines Credit: https://instagram.com/DancingSonoma
Today’s conversation with the dynamic Mother / Daughter team Cynthia and Lauren Russell from Dancing Wines ha been edited for length and clarity.
For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger: What is the most important message you’d like to share today?
Lauren Russell: I think one of them is dancing is art and art is life.
Another is love needs no explanation. I think really the thread between those is we’re trying to create a product and an experience that brings people together and invites them to find their inner dance, which is something we say a lot.
So we want to encourage people to find their unique rhythms. And wine is also really lovely because it is a vehicle that brings people together to enjoy a moment and diverse people together.
I think my Mom [Cynthia] can speak to this as well, but one of the things we thought about when first exploring wine was just how daunting the whole atmosphere is around the consumption of it and the buying and using all the right adjectives.
Especially for my generation I feel like there’s a bit of a learning curve. So I think one thing we really want people to take away from the brand is just like, just enjoy it. Love needs no explanation and you can’t drink wine when your mouth is full of adjectives. We’ve created a great wine just for you to be able to enjoy and to describe however you want and enjoy whenever you want.
Source: WeAreDancing.com
Cynthia: Yeah, I think the measures we created we have a beautiful heritage property that the soil and the climate create this great wine. And me being of an older generation where wine was very intimidating, even though I know a lot about it.
And drinking it for a very long time. I’ve lived in France. I’ve lived in California. It’s still when you order in a restaurant, you’re scared. Do I know enough? I’m going to be embarrassed. Is this the right pairing? And what the good news is that wine making in the world has become so sophisticated that if you are buying wine from a place that is special, including all.
Sonoma or France or Italy, the wines are good, they’re really good and all you have to do is be comfortable with yourself and enjoying it. And so that’s what we’re trying to do is take a product that has thousands of years of history as being a part of our culture and make you comfortable with just having fun, enjoying it and celebrating what wine can do to bring people together.
Source: WeAreDancing.com
Joe Winger: You have a really unique story that you restored a vineyard up in Dry Creek. Can you talk about experience and what you learned from the restoration?
Cynthia: We lucked out. It was a Covid purchase. We spent a lot of time as a family together in very small confined spaces drinking a lot of wine.
We [thought we] might end up needing a place where we have more outdoor space and can be together. So we bought this property more as a farm and then discovered that it was a unique part of the world.
Zinfandel grapes have been growing in this small region for over 150 years.
It was called America’s grape back in the time I think [the] 1850s. Okay, we have these vineyards. They’re really old.
There was one owner at this property for 60 years, an older Italian gentleman. And a lot of the area is multi generation, fourth generation Italian families who came over and cultivated this grape.
We never intended to make wine and yet we were scared to let this history and heritage die.
So we took classes and tried to figure out, can we make wine?
It’d be such a shame to let this history go in this special place.
We made a great discovery, which was that you don’t have to be an expert on wine. You just have to have great soil and a great climate.
Then we launched from there.
Source: WeAreDancing.com
Lauren: We’re always towing the line between the respective tradition and traditional winemaking and the land and all of the old vines and creating something new.
She [Mom, Cynthia] always brings a lens of respect for the older generation and ways of life and what wine has meant to her throughout her life.
I’m always pushing the other direction. We always land somewhere in the middle.
You’ll see that in the brands, it has really playful branding and packaging. But, our winemaking is a bit more traditional. We’re a sustainable vineyard but we have old vines and we respect what the land has to offer and what it’s been offering in that region for a long time.
It creates a better product and brand for us because we get to cater to both audiences.
Credit: https://instagram.com/DancingSonoma
Joe Winger: You have a collection of sensory brands. Can you talk about what that collection is, what inspired the idea, and what we should be looking for?
Lauren: All of the products have been and will be inspired by the backdrop of the vineyard.
When we talk about wine, we talk about this kind of multi sensory experience, whether that’s aroma or where you’re having it, who you’re enjoying it with.
We came into wine knowing that it was going to be not just about taste or smell, but about the holistic experience of what wine could do for someone.
Sort of the thread between all of our products are taste, touch and smell. Again, like finding your inner dance and allowing you to express your personality.
We’re launching a trio of fragrances, which are loosely inspired by the terroir and the vineyard.
Cynthia: We have a fresh perspective on Sonoma. Every time we arrive, we have this nose full of these incredible senses:, the smell of moss, crushed grapes, barrel, fire and oak.
Yeah. So we’re like, wow. Every time we arrive, we’re like, wow, this is really cool.
This is so distinct and unique and just elevates your experience of being there.
We are going to bring more experiences to the brand when we can, like having an artist in residence, creating visually beautiful contributions.
We have an art collection there that inspired us to bring art to the brand. It’s largely from a diverse group of artists from the West Coast who are very colorful and young and also push boundaries. So our idea with the senses is like we’re trying to This is a brand that you enter into our world and you get to experience people and life in a way that’s very unique and bold and
Credit: https://instagram.com/DancingSonoma
Joe Winger: What are both of your backgrounds outside of wine?
Lauren: I was raised in Connecticut and went to Dartmouth for undergrad, was a creative non-fiction writer, so always had that storytelling bent.
After school, I worked at a lot of businesses in marketing. Uber Eats, Refinery29, right before the pandemic, I worked for AB and Bev that was my first kind of foray into alcohol.
Then during COVID, I got my MBA at Columbia. We all got this massive reset of our priorities. I come from an entrepreneurial family. This opportunity arose
Cynthia: We’re a family who really believes in experiences. I have dabbled in many different areas. I went to Scripps college. I actually was a dance major until I was not. I became an international relations major. I lived in France for a while. Then moved to New York City and worked for JP Morgan trading stock, money market securities.
I didn’t find that was my passion, so I went to Harvard Business School and I got a master’s in business. Then I worked for American Express where I started a weekend travel program. It was a little startup within the travel segment of American Express. I got my “sea legs” of starting a business.
I quit that business because I had kids, then I started my own mail order company then I decided again, that maybe I needed a little more education.
I went back and got a doctorate at Columbia in organizational leadership.
I have a consulting firm on the side where I consult leaders and organizations about how to handle complex challenges in a complex world.
So my daughter [Lauren] gets through business school and we decide to marry all these wonderful experiences together and create something really new and unique.
Credit: https://instagram.com/DancingSonoma
Joe Winger: Let’s talk about your wines.
Lauren: We launched with our rosé which is really beautiful. It’s an intentional rosé. From our Primitivo grapes and we harvested them early and intentionally for rosé.
It has this really beautiful distinct, watermelon, almost Jolly Rancher aroma, and it’s really playful and full, but also dry. And it’s been a really big hit so that was a fun debut for us.
We just launched our trio of reds, and what makes them unique goes into the story about the restoration of the vineyard.
We’re still learning our land and learning from it.
We chose to harvest from different blocks and treat the wines in a similar fashion and bottle them separately to see what personalities they expressed.
One is the Old Vine Zinfandel, which is from our oldest head trained vines which is the deepest, moodiest, richest wine. It’s really lovely.
Credit: https://instagram.com/DancingSonoma
Then we have an estate wine, which is actually from Primitivo, a different word for Zinfandel. That one is a bit lighter.
Then we have a third, a duo which is a blend of both. And so it’s really helped us to understand. And they are quite different.
They’re obviously all Zinfandels in their expressions, but they’re all quite different.
People say Zinfandel is like a map of the land and I think that’s really true here. Which is super cool.
But we have two forthcoming sparkling wines because I think it really speaks to our ethos about being playful and to my generation.
Cynthia: It’s really fun for us because being on the East coast, Zinfandel is a really unknown varietal and we think it’s underrated. Californians know it’s been around for a long time. It has a lot of possibilities with food. And so what we’re trying to do is bring to light this really good wine and do it in a slightly different way.
We pick ours earlier, trying to have it be less jammy, juicy, heavy; lighter, less alcoholic than some of the more traditional Zinfandels that are on our street.
That’s really trying to address the changes consumer changes.
Our wines are chillable, super easy to eat with most any food, especially ethnic food, spicy food.
2022 was our first vintage. 2023 is already in barrels and we’ll be bottling that in probably in March. But it’s going to be a little different because the climate was different that year.
The rosé was just a fluke. Our winemaker wanted to try a Zinfandel rosé. Most people love it. It’s so distinct and unique.
Our 24 Rosé will come out in March. The reds will come out in the early summer. We’re going to bottle the sparkling in January, but that will be at least a year until you’ll see that. The pétillant naturel will probably be launching at about the same time as the rosé
Credit: https://instagram.com/DancingSonoma
Lauren: What’s fun about having both an early release sparkling and a [second, additional] later release [sparkling wine] one is going to be lighter, more effervescent, maybe geared towards the younger generation and the other will have that toastier champagne flavor.
Joe Winger: Do you have a favorite wine and food pairing?
Lauren: This one’s so hard. Rosé and oysters or any seafood is just awesome. Sparkling wine and a burger is one of my favorites.
In terms of red, when I think of Zinfandel, it’s Thanksgiving foods. It speaks to the hominess in our story. Bringing everyone around the table. Kind of experiential pairing.
Cynthia: Yeah, that resonates with me.
We have a lot of ethnic food, so it holds up really well to spice, to sweet and sour, salty and sweet. So it’s great with Indian food, Mexican food. Apples in your pork chops.
A burgundy is usually killed instantly by those kinds of flavors. It’s too fragile.
[Ours] is not fragile, but it still has so many nice aromas and flavors to enhance whatever you’re eating.
Lauren: It’s great with pizza. Pizza and a nice glass of Zinfandel
Source: WeAreDancing.com
Joe Winger: What’s something magical about Sonoma that you learned through this journey?
Lauren: True of both Zinfandel and Sonoma it always has this underdog energy to Napa. One of the hidden gems, we wake up really early and drive to the Redwood forest to watch the sun rise through the trees.
We eat a burrito because we have terrible burritos in New York.
There’s an amazing food community, 3 Michelin star restaurant, chefs, farm to table.
Cynthia: The distinct part of Sonoma is how important nature is to everyone there. It’s not just about wine. It’s incredible nature.
We both traveled a lot, lived in a lot of places. I’ve never seen such natural beauty in such a small area.
Lauren: That’s what the idea of our products is too. We have to bring people here in some way, differently than just having them taste the wine.
So as many dimensions as we can bring people into that realm to experience [00:29:00] that it’s like definitely the dream.
Joe Winger: Whether it’s social media, website, or other ways, what are the best ways for our audience to find and follow Dancing Wine?
Lauren: We have our website, which is wearedancing.com. We also are on Instagram, which is at DancingSonoma.
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NYers Need Caffeine: Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans
NYers Need Caffeine: Nitro Black, Double Espresso, Flat White! Chameleon Organic Coffee Introduces Ready-to-Drink Cold-Brew Cans
Chameleon Organic Coffee®, the original purveyors of handcrafted bottled cold-brew coffee, today announced the expansion of its ready-to-drink category with the debut of four ultra-convenient 8 oz. cold-brew cans.
Handcrafted with 100% organic beans, Chameleon’s new ready-to-enjoy canned cold-brew line features four distinct flavors with sweetened and unsweetened options.
Each delivers unparalleled convenience by offering sustainably sourced coffee in a shelf-stable format, providing optionality for retailers and customers alike.
“We recognized the growing demand for variety and ease of convenience in the RTD coffee segment without compromising on quality and flavor,”
Andy Fathollahi
CEO of SYSTM Foods
“Our new canned cold-brew line provides our loyal customers with another delicious, no-prep option to enjoy their daily coffee ritual on-the-go, anytime.”
Each 8 oz. can contains approximately 130mg of naturally occurring caffeine, providing the perfect boost on the move or at home.
Flavors include:
Nitro Black: Chameleon’s first nitro cold-brew offers a smooth, creamy experience in every sip.
Double Espresso: Bold and smooth organic cold-brew made with dark roast espresso beans delivers a flavorful kick.
Sweetened Black: Black cold-brew lightly sweetened with just the right amount of organic cane sugar.
Flat White: Black cold-brew blended with whole milk creates a traditional flat white experience with a creamy, velvety finish.
The upcoming line complements Chameleon’s existing portfolio of award-winning products, including a variety of organic ready-to-drink 10 oz. cold-brews and 32 oz. multi-serve concentrate cold-brews; each handcrafted to match every mood.
Launching just in time for summer, Chameleon’s Nitro Black, Double Espresso and Sweetened Black 8 oz. canned cold-brews will be available for purchase online at ChameleonCoffee.com and Amazon, as well as at select retailers nationwide starting June 2024 with Flat White availability to follow.
For launch updates, please visit ChameleonCoffee.com.
About Chameleon Organic Coffee®
Founded in 2010, Chameleon Cold-Brew is Austin’s original purveyor of bottled cold-brew coffee. Providing a one-of-a-kind, completely customizable coffee experience, Chameleon uses certified organic, responsibly sourced coffee. Chameleon’s proprietary brewing process produces a super smooth, less acidic, highly caffeinated coffee that can be enjoyed hot or cold. The brand’s portfolio of organic coffee offerings includes ready-to-drink cold-brew varieties, cold-brew concentrates, and now whole bean and ground coffee.For more information, please visit ChameleonCoffee.com.
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Performance with Elegance – BioLift Focus Drinks Deliver with Flavor
BioLift Focus Drinks Deliver Performance with Elegance and Flavor
Supplement drinks have raced into your grocery store. What started with one shelf has exploded into several aisles and sometimes their own stores – devoted to delivering aggressive results!
What’s your favorite supplement drink?
Most of us have one. Some of us have more than one. A morning drink, an afternoon drink, even a before bed drink. Each with different flavors and functions.
Yeah, competition is fierce. And so are these supplement company’s claims. Weight Loss. Focus. Help you stay awake. Help you fall asleep. Help you run faster, build bigger muscles.
Placebo vs Real
Some of the most common questions involve the science behind it, the supplements effectiveness and flavor – what does it actually taste like?
A dirty (not-so-secret) secret to some of these drinks is that they hide a bitter or sandy “science taste” behind big sugar and big flavors.
BioLift Focus wants to get you moving. Launch you in the morning, float you over your lunchtime dip, keep you awake, alert, focused. In a healthier way than others, with no crash and no heart rate or blood pressure increase. Today we’re looking at BioLift Focus line of drinks.
BioLift Focus Flavors are Subtle and Elegant
Sparkling Mixed Berry has notes of raspberry, blackberry, and blueberry .
Sparkling Mandarin Orange has citrus notes blended with vanilla spice aromatics.
Sparkling Peach Mango has sweet peach and tangy mango.
For all three, the flavoring is subtle. In a world of “berry blasts” and “Epic frosts”, these are a welcomed change. Mandarin Orange was my favorite.
The Science Behind BioLift Focus Drinks
BioLift Focus’s WakeUp!® formula is rooted in Chronobiology. What is chronobiology? It’s the biology of natural physiological rhythms and other cyclical phenomena.
Every living organism – including us, humans – responds to the cycles of the sun and moon. Chronobiology studies those periodic cycles and how organisms adapt to them, especially through our internal biological clocks.
But is BioLift Focus’s WakeUp Actually Healthy?
BioLift Focus’is very mindful of wanting to be healthy, using nature-based options to create the results that normally would be chemicals in a factory. Here are details summarized from their website:
Guarana: From the Amazon forest, contains Guaranine, which is similar to caffeine, but more effective in mental and physical stimulation without the common drawbacks.
Ginkgo Biloba or Green Tea is a powerful antioxidant that supports blood circulation, affecting concentration, mood, fatigue, and response rates.
Elderberry is known as the “medicinal tree”. Its flowers have anti-viral and antioxidant effects, contributing to proper function of the immune system.
Carob and Apple Extract are natural, low glycemic sweeteners derived from fruits to help manage fatigue by maintaining a constant sugar level, reducing a decline in energy levels for better, longer-lasting physical and mental results.
Visit the Biolift website here.
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Moscato d’Asti Winemakers Bring Perfect #AstiVibe and Summer Flavors to Midtown Manhattan Lunch
Moscato d’Asti Brings Perfect Summer Flavors to Midtown Manhattan Lunch
A perfect welcome to the season as Summer truly begins.
On June 19, Consorzio Asti DOCG and Marina Nedic from I.E.E.M. hosted a masterclass and Moscato d’Asti DOCG tasting at Midtown Manhattan’s Il Gattopardo Ristorante
Cha McCoy led the discussion with: Giacomo Pondini, Director of the Consorzio Asti DOCG and representatives from the wineries: Luigi Coppa of Coppa, Stefano Chiarlo of Michele Chiarlo, Marco Dogliotti of La Caudrina, Gianpiero Scavino of Vignaioli Santo, Stefano Ceretto of Ceretto and Andrea Costa of Marenco.
Sommelier, Public Speaker, and Beverage Programmer Cha McCoy led the discussion with a panel of experts, including: Giacomo Pondini, Director of the Consorzio Asti DOCG and representatives from the wineries: Luigi Coppa of Coppa, Stefano Chiarlo of Michele Chiarlo, Marco Dogliotti of La Caudrina, Gianpiero Scavino of Vignaioli Santo, Stefano Ceretto of Ceretto and Andrea Costa of Marenco.
Consorzio Asti DOCG History and Importance
The Consorzio Asti DOCG was founded in 1932 for the protection, enhancement and promotion of their wines. Based on their efforts, Asti received the DOC in 1967 and the DOCG in 1993.
There are 6,800 producers with over 9,900 hectares of vineyards. Production reached 60 million bottles of Asti Spumante and 42 million of Moscato d’Asti, under the leadership of the Consorzio. Over 90% of the production is exported. Moscato D’Asti and Asti Spumante share the same DOCG.
Moscato d’Asti DOCG comes from Moscato Bianco (Muscat Blanc à Petits Grains) strain of grapes. One of the oldest known varieties of wine grapes and grows in the Piedmont regions of Langhe-Roero and Monferrato, a zone located between Italy’d Ligurian Coast and the Alps.
Moscato d’Asti is only slightly sparkling (called frizzante) and low in alcohol (5% ABV). It is vintage dated and suggested to be drank by the vintage date.
How Moscato d’Asti is produced
The technique for Moscato d’Asti has become known as the “Asti Method”. The fermentation of the grape juice is stopped earlier so that sweet wines do not lose their character and retain high sugar content. The method does not include secondary fermentation.
Moscato d’Asti is a wine that is can be enjoyed on its own or paired with desserts and appetizers from seafood to nuts and cheeses.
Tasting Incredible Moscato D’Asti
Today we were fortunate to taste through several examples of incredible Moscato D’Asti. With each on, aroma, tastes, and food pairing inspire your palette.
Moscato D’Asti “Moncalvina” 2022 Coppo
Moscato D’Asti “Moncalvina” 2022 Coppo
Moscato D’Asti “Moncalvina” 2022 Coppo. The vineyards are in Canelli. The wine is made from 100% Moscato Bianco di Canelli. The soil is calcareous marl and the vineyard is at 250 meters above sea level.
Straw colored with subtle green reflections. On the nose, floral notes along with peach and pear. Fresh, elegant and aromatic on the palate with a light fizziness. A great pairing for cakes, cookies, fruit based desserts.
Moscato D’ Asti “Nivole” DOCG 2022 Michele Chiarlo
Moscato D’ Asti “Nivole” DOCG 2022 Michele Chiarlo
Moscato D’ Asti “Nivole” DOCG 2022 Michele Chiarlo The vineyards are in the historical area most suited for Moscato Bianco. The soil is of sedimentary marine origin, white and sandy.
Brilliant straw yellow in the glass. Elegant, tropical fruit aromas with peach and apricot. Fine bubbles and a crisp finish. Excellent pairing with fresh pastries, add some strawberries and peaches.
Moscato D’Asti “La Caudrina” 2022
Moscato D’Asti “La Caudrina” 2022
Moscato D’Asti “La Caudrina” 2022 Azienda Agricola Caudrina The vineyards are located in Castiglione Tinella at 280 meters. The soil is marl-limestone and the exposure is south/southwest. Harvest is by hand.
The nose reveals notes of lemon, candied mandarin and subtle white fruit. The palate has a supple almost velvety mouthfeel. But a slight acidity provides balance with minerality. Candied white peach, white flower, orange blossom. Pair it with flaky desserts like tarts and strudels.
Moscato d”Asti “Vignaioli” Di Santo Stefano” 2022
Moscato d”Asti “Vignaioli” Di Santo Stefano” 2022
Moscato d”Asti “Vignaioli” Di Santo Stefano” 2022 Ceretto The vineyards are in Santo Stefano, Belbo, and Calosso at 300 – 350 meters above sea level. The soil is whitish loose marl composed of clay, sand and silt.
Straw-yellow. Vibrantly fruity nose which is aromatic and persistent as though it’s playfully tapping you on your chest to pay attention to it.. Beautifully balanced mouth with jasmine and honeysuckle, low alcohol, acidity, crisp freshness. Pair it with a flaky crusted pie or tart.
Moscato D’Asti “Scrapona” 2022
Moscato D’Asti “Scrapona” 2022
Moscato D’Asti “Scrapona” 2022 Marenco Vini. The vineyards are in Bagnari Valley and Strevi at 320 meters above sea level and the soil is calcareous marl. Grapes are manually selected and harvested at the beginning of September.
Intense straw yellow color. Delicate stone fruit nose with subtle balsamic hints on your second approach. The sweet, slightly viscous. Touches of almond on the finish. Pair it with nuts and soft cheeses like brie.
An incredibly afternoon of discovery and tastes thanks to: Consorzio Asti DOCG, Marina Nedic from I.E.E.M., Cha McCoy, Giacomo Pondini, Il Gattopardo.
