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The holidays are upon us, and there are many suggestions on the internet for what to pop open to celebrate all the festivities. So, I’ll skip the long list and keep it short and bubbly this year! As I’ve often said, one doesn’t need a special occasion to enjoy sparkling wine. And with holidays soon to be a distant memory and winter bearing down on us, let’s keep the party going! Recently, I received three sparkling wines to sample.  Photo credit: Penny Weiss Having reviewed these wines several years ago, I was happy to dive into these tasty sparklers again. This time, I was provided with a creative cocktail recipe for each style of wine. Piper Sonoma was founded in 1980 by the Marquis d’Aulan family, direct descendants of the renowned Piper family. Based in Sonoma, CA, in the Russian River Valley region, Piper Sonoma has been producing sparkling wines for over 40 years. The wines are made in the Méthode Traditionnelle style, the same process used by its sister, Maison Champagne Piper-Heidsieck. Each vineyard lot is hand-harvested, fermented, and aged separately. The wines are produced in Healdsburg under the guidance and expertise of winemaker Keith Hock. The winemaking team collaborates with more than 20 growers, which include renowned families such as Dutton, Young, and Ledbetter, who, for decades, have been supplying Piper Sonoma with sustainably farmed grapes. Piper Sonoma collaborated with Sommelier Chloe Dickson to create effervescent drinks for each wine to delight the palate. - the Rosémary Spritz, Piper Sonoma “Champagne” cocktail, and Winter in Sonoma. The recipes follow each review. Piper Sonoma Brut Cuvée NV, Sonoma County This sparkling wine is a blend of 56% Chardonnay, 37% Pinot Noir, 7% Pinot Blanc, and an aged reserve blend (6%). The cuvée is placed en tirage for 19 months for secondary fermentation in the bottle before disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d’expedition, adding further complexity and texture. Nose: Orchard fruit, citrus, apple, and brioche. Palate: Lush with orange, green apples, red berries, minerality, bread dough, and creamy mouthfeel. It is a delicate mousse with a refreshing and long finish. Alcohol: 12.5% SRP: $23  Photo courtesy of Piper Sonoma  Piper Sonoma Rosé NV, Sonoma County This rosé is a blend of 61% Chardonnay, 33% Pinot Noir, 6% Pinot Blanc, and an aged reserve blend (10%). The cuvée is placed en tirage for secondary fermentation in the bottle for 32 months prior to disgorgement. Finally, a small percentage of older reserve wine is included in the liqueur d’expedition, adding further complexity and texture. Nose: Inviting aromas of floral, berries, citrus, and cranberry. Palate: Strawberry, cherry, citrus, and a touch of toast give way to a beautiful creamy mouthfeel and crisp acidity with a long finish. Alcohol: 12.6% SRP: $23  Photo courtesy of Piper Sonoma  Piper Sonoma Blanc de Blancs NV, Sonoma County The blend for this wine is 90% Chardonnay and 10% Pinot Blanc. The cuvée is placed en tirage for 36 months for secondary fermentation in the bottle prior to disgorgement. Nose: Lovely notes of floral, citrus, and green apples. Palate: This is a dry and lively wine with crisp acidity and creamy texture. Notes of tart apples, citrus, and brioche linger on a long and delectable finish. Alcohol: 12.9% SRP: $23  Photo courtesy of Piper Sonoma  Whether sipping these wines by the glass or mixed in cocktails, one can’t go wrong! And the price-to-value ratio is a no-brainer! These are lovely wines to serve over the holidays, and great to drink all year long!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Last month I was invited to a Mediterranean Aperitivo Hour, which I could not attend. Several weeks later, a package arrived with most of the delicious treats from the event! It contained Vermouth Di Torino PGI (Protected Geographical Indication), two kinds of PDO (Protected Designation of Origin) Italian cheese, and an assortment of olives from Greece.  Photo credit: Penny Weiss Vermouth is a lightly fortified wine infused with aromatic botanicals such as herbs, spices, fruit, and sometimes vegetables. It is produced worldwide, and each producer has a unique recipe, which is kept a closely guarded secret! The styles of vermouth range from dry to extra dry and sweet. The colors can be white, red, amber, or rosé. According to the European Union, the product must be 75% wine to be considered vermouth. Vermouth is quite versatile, and depending on the style, it an be enjoyed as an aperitivo, served over ice, with a dash of soda, added to a cocktail recipe, or used in cooking. Vermouth Di Torino PGI Vermouth Di Torino PGI is considered one of Italy’s most famous aromatized wines. It is a specific style of vermouth. The key ingredients are the herbs belonging to the genus Artemisia (wormwood) and must be grown, harvested, and produced in Piedmont. And only specific Italian grape varieties are permissible. Torino is located at the foothills of the Alps, and the terroir is conducive to growing grapes and botanicals. Vermouth has been produced here for over 300 years. According to the Vermouth di Torino Consortium, this vermouth must be bottled between 16% and 22% abv. Depending on whether the vermouth is dry, extra dry or sweet, specific sugar levels apply. An extensive range of aromas and flavors exist contigent on the color and sweetness level.  Pecorino Toscano PDO In 1996, Pecorino Toscano gained DOP (protected designation of origin) status, finally making the name official. In order to use the name Pecorino Toscano, DOP, producers must follow a specific recipe and aging procedures. The PDO seal ensures that the cheese has been made in strictly designated areas, using only local sheep whole milk from Tuscany and some neighboring municipalities in the Viterbo, Perugia, and Terni provinces in the regions of Umbria and Lazio. Producers must comply with traditional artisanal production techniques. The aging of the cheese ranges from 20 days (a soft cheese) to four months or longer (a semi-hard cheese.) Pecorino Toscano DOP is a soft cheese aged for four months. It is buttery with nuts, lemon, and sweet and savory notes. It is delicious alone or as part of a charcuterie, or in salads.  Photo credit: Penny Weiss Pecorino Toscano DOP Stagionato is a semi-hard cheese aged for four months. The texture is firm with a sharp and zesty flavor and very nutty. It is excellent in salads, pasta dishes, or added to a cheese board.  Photo credit: Penny Weiss Greek Olives Olive production in Greece has been a tradition for centuries and is an integral part of Greece’s culture and culinary traditions on the Mediterranean coast. Today, there are about 150 million olive trees, 2,800 olive mills, and 600,000 olive farmers in Greece! Impressive, right? Olives are cultivated throughout the country and exported to over 100 countries worldwide. I couldn’t identify the types of olives sent to me, but they are all quite good!  Photo credit: Penny Weiss Here are two vermouth cocktail recipes to enjoy with the cheese and olives. It’s a great starter or ender at holiday time! Americana courtesy of Cinzano  Photo courtesy of Cinzano Add fresh ice to a rock glass and pour these ingredients over it. 1 oz. Cinzano Vermouth Rosso/1757 Vermouth di Torino G.I. Rosso 1 oz. Campari A splash of soda Stir and complete with a slice of orange and lemon zest. Vermouth Spritz  Photo credit: Penny Weiss 1.5 oz of Vermouth Bianco
3 oz of tonic water Use a white wine glass and pour the ingredients over ice. Garnish with an herb sprig or slice of fruit. Until next time… Cheers! Penny To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Château d’Esclans is an enchanting property situated in the heart of Provence, France, northeast of St. Tropez.  Photo courtesy of Château d'Esclans In 2006, Sacha Lichine purchased the property. Sacha was born in Bordeaux and educated in America. Since age 23, he has worked in every aspect of the wine industry, including production and sales. With the purchase of Château d’Esclans, Sacha’s vision was to create the most outstanding rosés in the world. And with unerring determination, the Château is now home to the iconic rosé brand, Whispering Angel, and in its sixteenth vintage. The WineKnitter is no stranger to the beautiful rosés produced by Sacha Lichine and Château d’Esclans, which I have had the pleasure of reviewing in the past.  Photo credit: Penny Weiss Today I’m delighted to give a shout-out to Sacha’s latest creation, “The Pale.” This whimsical bottle is a nod to the roaring twenties and aligns with the mid-20th century cocktail party scenes. And it comes with a very friendly price tag!  Photo credit: Penny Weiss The PALE Rosé by Sacha Lichine 2021 Made with Grenache, Rolle Syrah, and Cinsault, the grapes are sourced from the best terroirs in the Vin de Pays/ IGP Var region. The vineyards are parallel to the Mediterranean coast and influenced by the fresh sea air of the French Riviera. Salty and sun-drenched soils contribute to a dry yet fruity character. Aging is on fine lees for five to eight months in stainless steel tanks contributing to a subtle creamy texture.  Photo credit: Penny Weiss Nose: White flowers, red berries, a hint of sweet citrus, and grapefruit. Palate: Fresh, dry, and lively with aromas that segue onto the palate. Notes of minerality and nice acidity mingle with honeydew, berries, and pink grapefruit on the finish. Alcohol: 12.5% SRP: $16.99 Pairing suggestions: Enjoy as an aperitif or serve with salads, appetizers, cheese, light pasta, or pizza. If you want to change up your rosé experience, try a spin on the classic spritz and make a rosé spritz. Or try this Provence Cooler, created by New York bartender Auriela Nossa and first published by Liquor.com.  Photo courtesy of Auriela Nossa and Liquor.com Provence Cooler
Ingredients: 3/4 ounce vodka 1/2 ounce lemon juice, freshly squeezed 1/2 ounce simple syrup 1 blackberry 2 basil leaves 3 ounces rosé Garnish: basil leaf Garnish: blackberry Steps: 1. Add the vodka, lemon juice, and simple syrup into a shaker. 2. Add the blackberry and muddle. 3. Add the basil leaves and ice and shake vigorously until well-chilled. 4. Add the rosé to the shaker, then strain over fresh ice into a Collins glass. 5. Garnish with a basil leaf and skewered blackberry. Happy sipping! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com While the bars and restaurants are slowly returning to normalcy, many would still prefer to do their socializing at home. And Nickel Dime Syrups has made it easier than ever to create fun cocktails just like the professionals. Professional bartender Jared Hirsch and entrepreneur Absinthia Vermut have put together a line of small-batch custom cocktail syrups made from all-natural ingredients. Based in Oakland, California, Hirsch is a staff mixologist at the Sidebar Restaurant and is famous for his cult cocktail, award-winning “Caged Heat.” The cocktail became so popular he couldn’t produce enough syrup in the restaurant’s kitchen to meet the high demand. That’s when he consulted Absinthia on how he might increase the production and still maintain its quality. From these discussions, Nickel Dime Syrups was founded.  Jared and Absinthia Hirsch said, “There’s tremendous demand and curiosity about craft cocktailing at home. Consumers in the US have a pent-up thirst for the kind of bold, complex cocktails their favorite bartender used to make for them. But that doesn’t mean they are willing to settle for artificial flavors or one-note mixes. Nickel Dime Syrups provide a custom cocktail experience with each pour. Your home bar will be the hottest spot in town!” The syrups are made in California and are alcohol-free, gluten-free, and approximately 100 calories per 2 oz. serving. Their portfolio includes four unique syrups with a signature cocktail recipe on each bottle.  Grab your favorite spirit and enjoy these cocktails. Caged Heat Cocktail Syrup  (Syrup ingredients: tamarind, cardamom & ghost pepper) Caged Heat 2 oz. Bourbon 1 oz. Caged Heat cocktail syrup 1 oz. fresh lemon juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Fairy Dust Cocktail Syrup  (Syrup ingredients: fennel, anise & wormwood) Fairy Dust 2 oz. gin 1 oz. Fairy Dust cocktail syrup 1 oz. fresh lemon juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass, and top with Peychaud’s bitters (optional). Cherry Bomb Cocktail Syrup  (Syrup ingredients: cherry, coffee & cacao) Cherry Bomb 2 oz. Dark Rum 1 oz. Cherry Bomb cocktail syrup 1 oz. fresh lime juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Crimson Smoke Cocktail Syrup  (Syrup ingredients: smoked tea, cranberry & honey)
Crimson Smoke 2 oz. Mezcal 1 oz. Crimson Smoke cocktail syrup 1 oz. fresh lime juice Shake all ingredients in a cocktail shaker, strain into your favorite cocktail glass. Nickel Dime Syrups are available nationwide. SRP: $19.99 for 15 oz. bottles SRP: $29.99 for a mini sample pack of all four varieties. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This story was originally published on Santé Magazine. |
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