The Tasting Panel magazine

March 2013

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SPEED TASTING REPORT REVEAL #1 Mionetto Prosecco Brut, DOC Treviso ($14.99) M ionetto was founded in 1887 by Francesco Mionetto in Valdobbiadene near Venice, on the sloping hills within the Treviso DOC. Mionetto is the Prosecco brand leader in the U.S. and enjoys a worldwide reputation for quality. To ensure quality and freshness Mionetto, alone among Prosecco producers, bottles to order. Mionetto was also the irst to make Prosecco using the Charmat method, a practice that preserves the wine���s loral aromas and has become the gold standard throughout the Prosecco region. This gently sparkling wine with its elegant notes of apples and pears is a perfect aperitif. A Kirsten York, Regional wonderful partner with food, it can be poured Mgr. for Mionetto USA. throughout a meal, from appetizers to dessert. Mionetto USA Our Panel���s Notes: ���A pretty, bright-fruited and loral Prosecco. Candied pear and Meyer lemon on the nose with under-ripe pear and nice acidity on the palate.��� ���Kathryn Weil ���It sings with the minerality, medium dryness and refreshing style of a brut Prosecco. Hints of orange peel on the inish add to its approachability.��� ���Bill Brandel REVEAL #2 Valdo Prosecco Brut, DOC Valdobbiadene ($12.99) V aldo is a Prosecco specialist located in the town of Valdobbiadene in the province of Treviso, just below the Italian alps. The cool climate provides the ideal environment for the sweetly aromatic Glera grape. The leading producer of Prosecco within Italy, Valdo is fairly new to the U.S. market. Valdo sources its fruit from the inest vineyards in the rolling hills surrounding Valdobbiadene. The Charmat-method wines are 100% Glera, aged three months. The Valdo Prosecco Brut is fresh and fruity with a charming nose of acacia blossoms. It has a creamy mousse on the palate and exhibits soft notes of ripe pears and a touch of honey. Pasternak Wine Imports Paolo Olivero is Export Manager for Valdo. Our Panel���s Notes: ���Delicate pale lemon color and small bubbles lead to a loral orange blossom nose with layers of peach and apricot and undertones of lemon. Lovely.��� ���Paul Sanguinetti ���The yeasty nose with white pepper up front and a hint of caramel take this wine to a dry inish that offers more complexity than expected in a Prosecco.��� ���Alex Weil march 2013 / the tasting panel / 127

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