Ke manaʻo wale nei ʻoe e koi ana kahi hanana waina i loko o ka hiʻona, pilau, a me ka ʻono o ka huahana, ua hauʻoli wau i ka pūʻiwa ʻia e kahi puʻuwai puʻuwai, leʻaleʻa a me ka hoʻokalakupua iā Prosecco.
ʻAʻole paha ʻo Cinzano ka māka mua i popo i kou lolo ke manaʻo ʻoe iā Prosecco - a ʻo ia nō paha ke kumu i hana ai ka ʻoihana me ka Founder of Champagne Week, Blaine Ashley, e hoʻomohala i ka hoʻokūkū cocktail prosecco. Pāʻani maikaʻi ka waina me nā poʻe ʻē aʻe, "hōʻaiʻē pono iā ia iho i ka wai huaʻai a me nā mea kanu a me ka peat - scotch waiwai a me ka lama pouli kahiko.
Paʻa ʻUhane
No ka hoʻokūkū, ua hoʻokau nā mixologists alakaʻi i nā noi pā kuʻuna i ka hopena o ka laina a kālele ʻia i ka hoʻohui ʻana iā Cinzano Prosecco me nā ʻuhane mai kā Port Bay International kōpili i komo pū me Drumshanbo Irish Gunpowder Gin, Los Amantes Mezcal Reposado, Ravo Vodka, Bribon Tequila, Dos Maderas Rum a me Bauchant Orange Liqueur.
He aha ka Prosecco?
Hoʻohana ʻia ka hua waina Glera hope loa e hana iā Prosecco. He ʻōiwi ka varietal i ka ʻaoʻao ʻākau o ʻItalia's Veneto. ʻO ka DOC ʻo Prosecco di Congeliano Valdobbiandene a me kahi i koho ʻia no nā waina maikaʻi e moe ana ma ke komohana o Conegliao kokoke i ka muliwai Piave, ma ka ʻāpana sub-alpine o ka panalāʻau o Treviso. Hana ʻia ka Prosecco ʻoi loa i nā māla hua e hāʻawi ana i lalo kahi e maloʻo ai ka hopena me nā ʻōuli o ka pistachio a me nā ʻāpala a me kahi fizz e like me ke akahai a me ka maʻalea e like me ka ua kauwela.
Hana ʻia ʻo Prosecco me ka hoʻohana ʻana i ke ala Charmat a ʻaʻole ia e hoʻoiho lua ʻia i ka ʻōmole a ʻaʻole ʻelemakule ia ma nā lees. Mālama ʻia ia i nā pahu wai ma mua o ka ʻōmole ʻana, me ke kaomi haʻahaʻa haʻahaʻa a me ka fizz māmā i mea e mālama ai i kona hua momona a me nā mea hou. Ma kahi o 150 miliona mau ʻōmole e hana ʻia i kēlā me kēia makahiki.
ʻO ka hapa nui o Prosecco e hoʻopau ʻia i loko o ʻekolu mau makahiki o kona wā kahiko; akā, hiki ke ʻelemakule ke kūlana kiʻekiʻe a hiki i ʻehiku mau makahiki. ʻO ka waina sparkling e ka wehewehe ʻaʻohe ona waina a hana ʻia kēia e loaʻa kahi huahana me nā ʻano organoleptic e paʻa mau ana i ka manawa.
ʻO Branded
Ua hoʻi ka inoa ʻo Cinzano i ka mōʻaukala waina a waenakonu o ke kenekulia 18 i ka manawa i hoʻomaka ai nā hoahānau ʻo Giovanni Giacomo lāua ʻo Carol Stefano Cinzano e hana iā Vermouth ma Turin e ka hoʻohui ʻana i nā mea kanu, nā mea ʻono a me nā waina; Hoʻomaka ka hana waina sparkling i ka waena o ke kenekulia 19 a i kēia lā hana ka hui i kahi o kēia mau huahana. ʻO Cinzano Prosecco DOC kahi waina ʻālohilohi onaona mai nā wahi o Coline Tregigiane, kahi ʻāina ma ka ʻĀkau o ʻItalia.
Hoʻohuikau paha ʻaʻole huikau
Ua hoʻokokoke wau i ka hoʻohuihui ʻia ʻana o nā waina lilelile me nā wai ʻē aʻe e hana i nā cocktails me he ʻano minamina lā; pono e kū hoʻokahi nā wina ʻālohilohi a kaʻawale i nā poʻe ʻē aʻe. ʻO ka mea hoʻonāukiuki naʻe, ka maʻalahi a me ka pono o nā mixologists. Maikaʻi mau nā koho a pāʻani i ka matchmaker ma waena o Prosecco, rum, scotch, sherry, a pēlā aku.
ʻO ka hanana
Ua mālama ʻia ka hoʻokūkū ma Seamstress, kahi hale ʻaina kaiāulu ʻo UES Manhattan i kaulana no ka pā ikaika a me ka papa kuhikuhi o ka hana. Ua hoʻolaha nā ʻoihana ʻenehana i ka hanana, e paipai ana i ka mixologists i makemake e kaʻana like i ko lākou mau kāʻei, ʻike i ka hale ʻaina / ʻaukā, a me nā mea e ulu ai ka manaʻo no kā lākou cocktails.
ʻO Craig Schleido a me nā mea kipa
ʻO Mimi Burnham, ʻo ka New York Brand Ambassador, The Perfect Purée
ʻO Eric Thorner Field Manager, NY Metro, Palm Bay International me Naomi Baldinger
Winners
ʻOiai paʻakikī a ʻono hoʻi nā cocktails āpau, ua hoʻoholo nā lula o ke komo ʻana he ʻelua wale nō mau mea lanakila: ʻo ka Crowd Favorite a me nā Lunakanawai punahele.
ʻO Stevie Gray, kahi mixologist ma Cecconi's Dumbo i loaʻa ka makana mai ka Crowd (bartenders, nā hale ʻaina, nā mea kūʻai aku, nā mea nūpepa, nā ʻoihana kālepa ʻē aʻe a me nā hoa aloha). Hiki iā ia ke leʻaleʻa i kāna makana - kahi ʻōmole 25 makahiki o Gran Duque DʻAlba Brandy (Kūʻai kūʻai kūʻai $ 150).
Ua hoʻoholo nā luna kānāwai loea ʻo ka cocktail i hoʻolālā ʻia e Nicole Salicetti o Railway Bar ka mea maikaʻi loa i ka hōʻike. Ua hele aku ʻo Salicetti ma kahi o $ 500 ʻoi aku ka waiwai.
ʻO nā mea hoʻokūkū ʻē aʻe i komo:
ʻO Mela DʻAmore na McSon Salicetti o Crimson & Rye
ʻO Fenice Flama na Becca Pesce o Dead Rabbit
ʻO nā mea aloha aloha ʻole na Trish Rosienne o Monk McGinn's. Inā he makana no ka cocktail "ʻoluʻolu loa" - he mea lanakila kēia.
ʻO ka British Tea Party na Craig Schleido o Ousia. He hui maikaʻi loa kēia no nā mea inu tī (Tetley e lawe i ka leka.) Nānā ʻole i ka manawa o ka lā a me ka lā o ka pule, pono e ʻike ʻia kēia hana ʻono.
ʻO Spa Water e Meaghan Montagano ka mea inu inu ma hope o ka hala ʻana i kekahi mau hola ma ka hale hoʻoikaika kino. Pono kēlā me kēia kalapu ma ka honua e hāʻawi i kēia "wai" maikaʻi i kā lākou poʻe kipa āpau. He mea hoʻoikaika ia iaʻu - inā ua ʻike wau e kali ana ʻo Montagano's Spa Water iaʻu i ka wā e hakakā ana i loko o koʻu kapa hoʻoilo, mittens, scarf a me ka pāpale ma hope o kahi hoʻomaʻamaʻa - e noho lōʻihi paha wau no ka hoʻopihapiha hou.
No ka ʻIke Hou
Ua hoʻokumu ʻia ʻo Consorzio di Tutela della DOC Prosecco ʻO Casa Prosecco DOC USA a e lilo ia i kumu kūmua o ka denomination o ka nūhou a me ka ʻike ma USA, ka lua o ka lawe mai o Prosecco a puni ka honua.
© Kauka Elinor Garely. ʻAʻole hiki ke kope ʻia kēia ʻatikala kope, me nā kiʻi, me ka ʻole o ka ʻae palapala ʻia mai ka mea kākau.
He aha e lawe ʻia mai kēia ʻatikala:
- The best Prosecco is produced in lower yielding vineyards where the outcome is dry with hints of pistachio and apples and a fizz that is as gentle and subtle as a summer rain.
- Ke manaʻo wale nei ʻoe e koi ana kahi hanana waina i loko o ka hiʻona, pilau, a me ka ʻono o ka huahana, ua hauʻoli wau i ka pūʻiwa ʻia e kahi puʻuwai puʻuwai, leʻaleʻa a me ka hoʻokalakupua iā Prosecco.
- The DOC is Prosecco di Congeliano Valdobbiandene and the designated production zone for the best wines lies west of Conegliao near the Piave River, in the sub-alpine zone of the province of Treviso.
