The SOMM Journal

December 2017 / January 2018

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Page 50 of 124

50 { THE SOMM JOURNAL } DECEMBER/JANUARY 2017/2018 { what's new with kim beto } LET'S EXPLORE ONE of my favorite subjects: bubbles, or more specifically, Mionetto. Founded in 1887, the company is located in the small village of Valdobbiadene, which is nestled in the heart of the Prosecco area in Italy's Veneto region. At Piperade in San Francisco, I sat down to taste base wines made from Glera, the still wine grape of Prosecco, on their own—a first for me. As I sipped wines from various areas, such as DOC wines from Friuli and Treviso and DOCG wines from Conegliano, Valdobiaddene, and Cartizze, I noticed the high acidity levels right away. Each wine, how - ever, had a different mouthfeel depending on their soil types, altitude, and aspect. I found it educational but also eye-opening to taste the simple, fruity, and sometimes bitter Glera samples before moving on to the Prosecco line from Mionetto. Packaged in its recognizable orange label, the Mionetto Prosecco DOC Treviso Brut is easy drinking at 11% ABV. Add that to its full mouthfeel, and the Prosecco fits the descrip - tion of Mionetto USA CEO Enore Ceola: "Champagne in blue jeans." As we move to two very serious wines—Mionetto Luxury Valdobbiadene Prosecco Superiore DOCG and Car tizze DOCG—you see right away how integrated the bright- ness is with complexity, floral tones, and texture. Both wines offer great value, and those who sell sparkling wines at their restaurant or retail store should make sure to show Mionetto Is One of the World's Oldest Wine Producers Alessio Del Salvio, Head Winemaker for Mionetto; Kim Beto, VP/Prestige Accounts for Southern Glazer's of California; and Mionetto USA CEO Enore Ceola at Hotel Vitale's Americano restaurant in San Francisco. KIM BETO RELAYS HIS ENTHUSIASM FOR THIS HISTORIC PROSECCO photos by John Curley

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