Issue link: https://digital.copcomm.com/i/12827
PHOTO: LANA BORTOLOT PHOTO: DAVID GADD PHOTO: STACEY TAXIN THE mEssaGE Cecchi’s New Coevo New York City in May. The buzz? It’s an inter-appellation concept that takes 60 percent of its grapes from the family estate in Castellina (Chianti Classico) and the remainder from its estate in the coastal Maremma region, also a source of their Morellino di Scansano, a mid-priced DOCG wine. Call it “surf and turf.” The fi nished blend is 50 percent Sangiovese and 10 percent Cabernet Sauvignon (Tuscany), and from Maremma, 20 percent Merlot and 20 percent Petit Verdot. Says proprietor and director of production Andrea T Cecchi, “We didn’t want to make a wine with muscle. We tried to focus on the elegance of the wine, not the opulence.” Production was limited to 5,000 750-milliliter bottles and 500 mag- nums. Coevo is one of three IGTs now produced by Cecchi in its three portfolios, but because of its cross-appellation and price, it falls into a class of its own. Indeed, coevo means “contemporary” in Italian, but is also a contraction of COntemporary and EVOlution. Coevo is imported by Banfi Vintners. —Lana Bortolot here’s seemingly no end to the good things coming out of bella Italia. Newest to hit the U.S.: Coevo (SRP $58), a Toscana IGT blend produced by the Cecchi Family Estates. The new wine launched in Andrea Cecchi. British Invasion John Bexon, Head Brewer at Greene King Brewing Company, popped ‘round to our offi ces in May to showcase his portfolio of authentic English ales. The Suffolk-based outfi t founded by Mssrs. Greene and King dates back to 1799 and today exports to 44 countries across the globe. In the U.S. market, the cask specialist offers a range of bottles and canned ales in varying strengths—from toffee-tinged Abbot Ale and popular quaffer Olde Speckled Hen (the U.K.’s second-largest ale brand), to the 6.5% abv Hen’s Tooth for lovers of bottle- conditioned ales. Servicemen stationed at American air bases in Suffolk have already made Bexon an honorary commander for his skill in keeping them supplied with fi ne beer during their off-duty hours. (See also Gadd’s Sixpack on p. 46.) —David Gadd John Bexon shows how to look for sediment in bottle- aged beers. Merlin Griffi ths makes a proper Martini with Bombay Sapphire. Merlin Gri∞ ths, Global Brand Ambassador for Bombay Sapphire, appeared as if by magic at First & Hope Supper Club in Downtown Los Angeles last month to judge the GQ-sponsored “Inspired Bartender Search,” in conjunction with the USBG. We caught him mixing a perfect Martini in preparation for the day’s judging. “Shaken or stirred?” we queried the mixological wizard. “The proper way to make a Martini is the way the customer requests it,” quipped Merlin, not missing a beat. Bombay Sapphire is found in 126 markets, and Griffi ths covers them all. —D.G. 18 / the tasting panel / july 2010