Issue link: http://digital.copcomm.com/i/935769
{ SOMMjournal.com } 7 "My favorite wine of the lunch was the Prosecco. I found it to be elegant, bal- anced, and refreshing with beautiful notes of white flowers, tart apple, and just a hint of subtle sweetness that perfectly comple- ments the bright acidity. My impression of the Martini & Rossi brand has always been positive, but this lunch was a wonderful opportunity to refresh my knowledge and discover products I had not tried previ - ously. In the past, I have thought of the brand as being primarily geared towards retail outlets, but I can see now how the products could be incorporated into a restaurant beverage program." —Sharon Coombs, Beverage Director for Tom Colicchio's restaurant Craft in Los Angeles "I was impressed with the fact of Martini's history, having been established two years after the unification of Italy! All in all, I would call the luncheon a wonderful re- introduction to an Italian classic." —Paul Sherman, Lead Sommelier at Valentino in Santa Monica, California "The Martini presentation gave me a completely new perspective on the brand. The Martini philosophy is one of quality, innovation, and tradition, and will certainly be successful for many years to come." —Laurie C. Sutton, Wine Director at California Club in Downtown Los Angeles "I truly loved the Prosecco due to how light and easygoing it was. It displays bright orchard and citrus aromas, a delicate palate filled with freshness, and a nice dry finish. My impression of Martini definitely improved. To see such passion for what they have created and to see the diversity of the brand opened my eyes. I had only really known them for the Asti, but it was wonderful to see what they have done with the perfumed, floral, and fruity Mar - tini & Rossi Rosé Extra Dry!" —Sean Van Straatum, General Manager at Avec Nous in Beverly Hills, CA "I really enjoyed the classic Martini & Rossi Prosecco. I thought the crisp acidity and the citrus and peach notes really brought it home: a classic Prosecco and a great apéritif." —Rick Arline, Wine Director at Hotel Bel-Air in Los Angeles "The pairing of the wines at the Martini & Rossi/Nerano luncheon was sublime! The Martini Rosé Extra Dry was a perfect companion to the salad of artichokes, snow peas, and arugula." —Marilyn Snee, Sommelier for Upstairs 2 in Los Angeles "The Martini Special Bitter used in the Ne - groni was absolutely delicious: a beautiful balance of herbs, bitterness, and sweetness uplifted by the bubbles from the Martini & Rossi Prosecco." —Raimondo Boggia, CEO of OBICÀ USA As Castagnotti introduced the second Martini & Rossi mainstay, he quickly reminded the group, "There is nothing wrong with Asti!" The lush bubbly was a sweet and juicy guilty pleasure for most of the somms, with ripe melon, pear, and pineapple flavors from 100% Moscato Bianco grown in Asti DOCG. Sharon Coombs, Beverage Director of Craft Los Angeles, with Paul Sherman, Lead Sommelier at Valentino in Santa Monica, CA. Andrea Scuto, Wine Director for Trattoria Amici in Glendale, CA, and Raimondo Boggia, CEO of Italian restaurant group OBICÀ USA. Notes from e Somms