Issue link: http://digital.copcomm.com/i/188061
INDUSTRY CONFERENCE Bubbles in the Black Bottle FREIXENET'S CORDON NEGRO Alternative Red B SIDE NAPA VALLEY Marie Turbytill, National Accounts Manager for the MidAtlantic, and Dane Throop, Area Manager for Southern California, explain what makes B Side so special. Freixenet's black bottled bubbly Cordon Negro Brut is a méthode champenoise Spanish cava. A blend of cava's mainstay grapes, 35% Macabeo, 25% Xarel-lo and 40% Parellada, this tropical-noted mediumbodied sparkler offers up pear and citrus essence on the finish. Aged up to 18 months in a cave. Sparkling Sangria Sunset 4 oz. Freixenet Cordon Negro Brut 2 oz. Cointreau ¾ oz. agave nectar 2 fresh strawberries 2 orange slices Speed Notes from the Panel: "The dry white-pepper and clean fruit from the cava balances the natural sweetness of the fresh fruit, making this white sangria refreshing. The sparkling Area Manager for liquid is subdued and the Southern California for drink is lively." ─Layne Freixenet USA, Allison Nguyen Miller, sips on a refresh"We use Cordon Negro at ing Sparkling Sangria our bar for a good reason: Sunset. value and quality. I like the addition of the agave nectar to soften the tones of the sangria." ─Jim Simpson For those of us who remember the "flip side" of a 45-rpm record, the reference was always the song that tagged along with the hit on the "A" side. In wine terms, Don Sebastiani & Sons B Side wine ($27) refers to the lesser known vineyard sites and growing regions within the eastern edge of Highway 29 in the Napa Valley. The blend of Cabernet Sauvignon, Malbec, Syrah and Petit Verdot offers up intense aromatics and fruit. The wine, a Double Gold winner in this year's San Francisco International Wine Competition, is aged in 100% new French oak. Speed Notes from the Panel: "Cherry spice, great acidity and a tangy quality that wakes up the palate!" ─Tony Konja "I can think of dozens of dishes at our restaurants that would pair beautifully with this fruit tart of a wine. It sings with cherry and vanilla notes." ─Trish Watlington 130 / the tasting panel / october 2013 TP1013_104-152.indd 130 9/23/13 10:36 PM