Issue link: https://digital.copcomm.com/i/688647
{ SOMMjournal.com } 95 SEMINAR: DON'T MAKE ME BLUSH! City: New York by Lana Bortolot / photos by Doug Young "Who drinks rosé here?" If the question was surprising, the response was not. Most hands in the room shot up with the right answer when Master Sommelier Michaël Engleman, Wine Director at The Modern, surveyed the group's preferences for pink. Engleman led the seminar with Eduardo Porto Carreiro from Untitled at the Whitney Museum, as they introduced a world of rosé to students. Lesson No. 1: Not all that's pink is from Provence. Alongside the iconic French example, professors presented rosés from the Veneto, Abruzzo, Piemonte and Chile. The seminar demonstrated that the new world order of rosé extends far beyond the St. Tropez yacht. Porto Carreiro recalled his early days of hawking the pink—his face often the same hue as the wine. "I felt embarrassed when I tried to sell rosé back then. . . I blushed," he said, adding, "It's amazing how its popularity has skyrocketed. This year I was told I could have only one case of a wine that a few years ago I could get 20 [cases] of." He laughed and they have achieved economic sustain- ability they have been able to focus on biodynamic aspects of winemak- ing—from a water recovery system to a reduction in the weight of their glass bottles. In a rare feat, Castello Banfi is triple-certified with the International Organization for Standardization and Social Accountability International by receiving three different ratings. And although they're technically not allowed to claim their sweet and sour, dusty, cherried Brunello di Montalcino is vegan, it is. In response to all of this biodynamic instruction, in Atlanta, at the "cam - pus," White Oak Kitchen restaurant, Headmaster Eric Crane (Director of Training & Business Development, Empire Distributors) tells us that, "this is one of the most amazing descriptions of biodynamics I've ever heard." A box of "prepara- tions" typically used in biodynamic farming. The wines of the "Don't Make Me Blush" seminar: Unparallelled Rosé Cuvée, Banfi Cuvée Aurora Rosé, Satori Bardolino Chiaretto, Cerulli Spinozzi Cerasuolo and Natura Rosé. A Rosé Colored Future seminar pairing (Finocchiona, Precorino Fulvi and Pecorino Toscano; Duck Liver Mousse with Toasted Filone; Coppa Ham, Piave Vecchio, Radicchio Castelfranco; and Stracciatella with Toasted Filone) prepared by Marta at the CAC New York campus in NYC.