Publication of a Communication of Approval of a Standard Amendment to a Product Specification for a Name in the Wine Sector Refe

Total Page:16

File Type:pdf, Size:1020Kb

Publication of a Communication of Approval of a Standard Amendment to a Product Specification for a Name in the Wine Sector Refe 1.7.2020 EN Offi cial Jour nal of the European Union C 217/27 Publication of a communication of approval of a standard amendment to a product specification for a name in the wine sector referred to in Article 17(2) and (3) of Commission Delegated Regulation (EU) 2019/33 (2020/C 217/11) This communication is published in accordance with Article 17(5) of Commission Delegated Regulation (EU) 2019/33 (1). COMMUNICATING THE APPROVAL OF A STANDARD AMENDMENT ‘MITTERBERG’ Reference number: PGI-IT-A0295-AM02 Date of communication: 24.3.2020 DESCRIPTION OF AND REASONS FOR THE APPROVED AMENDMENT 1. Production of the semi-sparkling and passito types It has been specified that the semi-sparkling and passito types may made as both non-varietal and varietal wines (single- or multi-variety). This is a formal amendment that better defines these types as they currently exist. The amendment concerns Article 2 of the product specification but does not concern the single document 2. Update to the list of grape varieties approved for production of the wines Johanniter B., Solaris B., Muscaris B. and Souvignier gris B. have been added to the list of varieties that may be used for the wines. With the amendment, these varieties have been added to the list of varieties in Annex 1 to the product specification and may therefore be used to produce both non-varietal and varietal (single- or multi-variety) ‘Mitterberg’ PGI wines. The amendment concerns Article 2 of and Annex 1 to the product specification and point 1.7 of the single document. 3. Environmental and growing conditions It has been specified that the environmental and growing conditions of the vineyards used for the production of ‘Mitterberg’ IGT wines must be those that are traditional of the area and that are suitable for giving the grapes and the resulting wine the specific quality characteristics identified in the product specification. This is a formal clarification that makes reference to the specific environmental and cultivation characteristics of local winegrowing. The amendment concerns Article 4 of the product specification but does not concern the single document 4. Characteristics on consumption – Novello The ‘Novello’ type has been removed. This amendment consists of removing a wine type which has not been produced for many years, meaning that there is no longer any reason to retain it in the product specification. The amendment concerns Article 6 of the product specification and point 1.4 of the single document. 5. Characteristics on consumption – Passito For Mitterberg Passito, the minimum total alcoholic strength by volume has been increased from 14 to 16 % vol. and the minimum actual alcoholic strength has been increased from 7,00 to 9,00 so as to come under the category of ‘Wine from raisined grapes’. Regulation (EU) No 1308/2013, Annex VII, Part II. (1) 1 OJ L 9, 11.1.2019, p. 2. C 217/28 EN Offi cial Jour nal of the European Union 1.7.2020 This amendment consists of bringing the chemico-physical parameters in question into line with European Union legislation. The amendment concerns Article 6 of the product specification and point 1.4 of the single document. SINGLE DOCUMENT 1. Name of the product Mitterberg 2. Geographical indication type PGI – Protected Geographical Indication 3. Categories of grapevine product 1. Wine 8. Semi-sparkling wine 15. Wine from raisined grapes 4. Description of the wine(s) Mitterberg bianco colour: straw yellow; aroma: pleasant, fruity, sometimes also aromatic; taste: full, harmonious, pleasant; minimum total alcoholic strength by volume: 10,00 % vol.; minimum sugar-free extract: 15,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): Minimum total acidity: 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): Mitterberg bianco varietals (single- or multi-varietal) colour: typical of the grape variety used; aroma: pleasant, delicate, typical of the grape variety used; taste: full, harmonious, typical of the grape variety or varieties used; minimum total alcoholic strength by volume: 10,00 % vol.; minimum sugar-free extract: 15,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. 1.7.2020 EN Offi cial Jour nal of the European Union C 217/29 General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): Minimum total acidity: 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): Mitterberg rosso colour: from pale to deep ruby red to dark garnet; aroma: pleasant, delicate; taste: soft, pleasant, full, harmonious; minimum total alcoholic strength by volume: 10,00 % vol.; minimum sugar-free extract: 16,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): Minimum total acidity: 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): Mitterberg rosso varietals (single- or multi-variety) colour: from pale to deep ruby red to dark garnet, typical of the grape variety used; aroma: pleasant, typical of the grape variety used; taste: soft, pleasant, full, harmonious, typical of the grape variety or varieties used; minimum total alcoholic strength by volume: 10,00 % vol.; minimum sugar-free extract: 16,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): Minimum total acidity: 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): C 217/30 EN Offi cial Jour nal of the European Union 1.7.2020 Mitterberg rosato varietals (single- or multi-variety) or non-varietal colour: pink; aroma: delicate, pleasant, typical of the grape variety used; taste: not much body, harmonious, elegant, fresh, typical of the grape variety or varieties used; minimum total alcoholic strength by volume: 10,00 % vol.; minimum sugar-free extract: 15,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): Minimum total acidity: 3,5 grams per litre expressed as tartaric acid Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): Mitterberg frizzante varietals (single- or multi-variety) or non-varietal foam: fine, long-lasting; colour: typical of the grape variety used; aroma: delicate, pleasant, fruity, typical of the grape variety used; taste: dry or medium sweet, harmonious, typical of the grape variety or varieties used; minimum total alcoholic strength by volume: 10,00 % vol.; minimum sugar-free extract: 15,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): Minimum total acidity: 3,5 Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): Mitterberg passito varietals (single- or multi-variety) or non-varietal colour: typical of the grape variety used; aroma: pleasant, delicate, characteristic; taste: medium sweet or sweet, full, harmonious, typical of the grape variety or varieties used; minimum total alcoholic strength by volume: 16,00 % vol.; minimum sugar-free extract: 20,0 g/l. Any analytical parameters not shown in the table below comply with the limits laid down in national and EU legislation. 1.7.2020 EN Offi cial Jour nal of the European Union C 217/31 General analytical characteristics Maximum total alcoholic strength (in % volume): Minimum actual alcoholic strength (in % volume): 9,00 Minimum total acidity: 3,5 Maximum volatile acidity (in milliequivalents per litre): Maximum total sulphur dioxide (in milligrams per litre): 5. Wine-making practices a. Specific oenological practices ‘Mitterberg’ Specific oenological practice The various enrichment techniques provided for under EU legislation are permitted. Blending with other musts or wines, including those from other production areas in Italy, is permitted up to a maximum volume of 15 %. b. Maximum yields Mitterberg bianco, rosso and rosato 19 000 kilograms of grapes per hectare Mitterberg varietals 18 000 kilograms of grapes per hectare 6. Demarcated geographical area The production area for grapes suitable for making ‘Mitterberg’ typical geographical indication wines comprises the entire administrative territory of the Province of Bolzano. 7. Main wine grape variety(ies) Bronner B. Cabernet franc N. – Cabernet Cabernet sauvignon N. – Cabernet Carmenère N. – Cabernet nostrano Chardonnay B. Diolinoir N. Johanniter B. Kerner B. Lagrein N. Malvasia N. – Roter Malvasier Manzoni bianco B. – Incrocio Manzoni 6.0.13 B. Merlot N. Moscato giallo B. – Muskateller Moscato rosa Rs. – Rosen muskateller Muscaris B. Müller thurgau B. – Riesling x Sylvaner Petit manseng B. Petit verdot N. C 217/32 EN Offi cial Jour nal of the European Union 1.7.2020 Pinot bianco B. – Pinot Pinot grigio – Pinot Pinot nero N. – Pinot Portoghese N. – Portugieser Regent N. Riesling italico B. – Riesling Riesling italico B. – Welschriesling Sauvignon B. – Sauvignon blanc Schiava N. Schiava gentile N. – Mittervernatsch Schiava grigia N.
Recommended publications
  • The Wine Proteins: Origin, Characteristics and Functionality Andrea Curioni
    The wine proteins: origin, characteristics and functionality Andrea Curioni Dipartimento di Biotecnologie Agrarie Centro interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE) Università di Padova 1 The CIRVE campus in Conegliano 2 Protein Structure / Functionality Aminoacid sequence Protein Protein structure • Size • Charge • Hydrophobicity Proprieties Functionality Environment Detectable • pH • Solvent effects • Ionic strength • Temperature • Etc. 3 Proteins in wine Implications in wine –Hazing of white wines (negative) –“Mouthfeel” and aroma –Foam volume and stability The wine proteins Tarragona 2011 4 Protein Haze in wine Serious quality defect Prevention: Protein removal by bentonite treatments Bottled wine Flocculation Coagulation Precipitation Bentonite Other methods? several drawbacks: • Loss of aroma Knowledge is • Cost needed • Waste • ….. The wine proteins Tarragona 2011 5 Wine Proteins: Origin Where do the wine proteins came from? The wine proteins Tarragona 2011 6 Wine Proteins: Origin • The wine proteins derive from Grape (mainly): involved in wine hazing Microorganisms The wine proteins Tarragona 2011 7 Grape Proteins • Accumulate after veraison – with sugars • Low quantity – ≈ hundreds mg/Kg • heterogeneous - > 300 components • Few main components Pocock et al. (2000) JAFC 48, 1637 The wine proteins Tarragona 2011 8 The Grape Proteins similar in all the varieties Sarry et al., 2004 Proteomics, 4, 201 pH The wine proteins Tarragona 2011 9 Grape Proteins: Identification by MS PR-proteins Sarry et al., 2004 Proteomics, 4, 201 10 The wine proteins Tarragona 2011 Grape Proteins: the main components Pathogenesis related (PR)-Proteins – THAUMATIN-LIKE PROTEINS (TLP, PR 5) • ≈ 24 kDa – CHITINASES (PR 3) • ≈ 30 kDa – Osmotins – Beta-(1,3)-glucanases The wine proteins Tarragona 201111 Thaumatin-like Proteins (TLP) • Antifungal activity • Expressed mainly in the berry • Several types – main: VvTL1 (constitutive) – minor : VvTL2 (less present in healthy grapes), .
    [Show full text]
  • Longevi, Corposi, Capaci La Strada È Questa
    I GRANDI BIANCHI DA INVECCHIAMENTO Longevi, corposi, capaci La strada è questa Tutto cominciò in Frinii Venezia Giulia grazie alla spinta emotiva di alcuni produtto- ri interessati al recupero di qualità > La prima svolta tecnica fu l'uso dei fermentini di acciaio inox > Negli anni Sessanta il bianco spopolava, magli italiani chiedevano vini giovani e un po' vivaci > II Vintage Tunina di Jermannfu il primo ad andare contro- corrente > Oggi questo mercato conta oltre 600 etichette e nessun altro Paese al mondo o può vantare una varietà così ampia come la nostra CESARE PILLON Fu mezzo secolo fa, in Friuli, che per il vino bianco italiano scoccò la scintilla della rivolu- zione: una rivoluzione che l'avrebbe avviato sulla strada dell'eccellenza. Quella svolta era solo un primo passo, ma fece scalpore: mise fuori gioco i bianchi carichi di colore, alti di gradazione, piatti e senza fascino, e li sostituì con vini più moderni, color paglierino tenue, dai profumi fre- schi e fruttati, di facile digeribilità e dal gusto più vivace, pieno di verve. Che cos'era successo? Mario Schiopetto, uno dei padri del moderno vino friulano insieme a Livio e Marco Fellu- ga, rievocando anni dopo le motivazioni di quel rivolgimento, spiegò d'aver preso l'iniziativa spinto dal desiderio di recuperare la qualità dei vini del passato, trascinata verso il basso dal processo d'industrializzazione della regione: «I vigneti erano stati spopolati dal reclutamento di mano d'opera nelle fabbriche di sedie e di mobili sorte nell'Udinese», spiegò, «e i pochi vi- gnaioli rimasti, pilotati dalle industrie vinicole, chepagavano le uve secondo i gradi alcolici che ne avrebbero ricavato, coltivavano soltanto le varietà più remunerative, da cui si traevano vini ad alta gradazione, completamente deserti di qualità organolettiche».
    [Show full text]
  • Varietal Appellation Region Glera/Bianchetta
    varietal appellation region 14 prairie organic vodka, fever tree ginger glera/bianchetta veneto, Italy 13 | 52 beer,cucumber, lime merlot/incrocio manzoni veneto, Italy 13 | 52 14 prairie organic gin, rhubarb, lime, basil 14 brooklyn gin, foro dry vermouth, melon de bourgogne 2016 loire, france 10 | 40 bigallet thym liqueur, lemon torrontes 2016 salta, argentina 10 | 40 14 albarino 2015 rias baixas, spain 12 | 48 foro amaro, cointreau, aperol, prosecco, orange dry riesling 2015 finger lakes, new york 13 | 52 14 pinot grigio 2016 alto-adige, italy 14 | 56 milagro tequila, jalapeno, lime, ancho chili salt chardonnay 2014 napa valley, california 14 | 56 14 sauvignon blanc 2015 loire, france 16 | 64 mount gay silver rum, beet, lime 14 calvados, bulleit bourbon, maple syrup, angostura bitters, orange bitters gamay 2016 loire, france 10 | 40 grenache/syrah 2016 provence, france 14 | 56 spain 8 cabernet/merlot 2014 bordeaux, france 10 | 40 malbec 2013 mendoza, argentina 13 | 52 illinois 8 grenache 2014 rhone, france 13 | 52 california 8 sangiovese 2014 tuscany, Italy 14 | 56 montreal 11 pinot noir 2013 central coast, california 16 | 64 massachusetts 10 cabernet sauvignon 2015 paso robles, california 16 | 64 Crafted to remove gluten pinot noir 2014 burgundy, france 17 | 68 massachusetts 7 new york 12 chardonnay/pinot noir NV new york 8 epernay, france 72 new york 9 pinot noir/chardonnay NV ay, france 90 england 10 2014 france 25 (750 ml) friulano 2011 friuli, Italy 38 gruner veltliner 2016 weinviertel, austria 40 france 30 (750 ml) sauvignon
    [Show full text]
  • Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
    31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties
    [Show full text]
  • Fps Grape Program Newsletter
    FPS GRAPE PROGRAM NEWSLETTER fps.ucdavis.edu OCT O BER 2012 From the Director: A Fruitful Year of Expansion by Deborah Golino On May 4, 2012, Foundation An ongoing major initiative for Plant Services supporters the FPS grapevine program is celebrated the dedication of the new Foundation Vineyard the Trinchero Family Estates at Russell Ranch. On page Building. We greatly enjoyed 14, Mike Cunningham details having so many stakeholders the vineyard preparations, join us for this special event. vine training and impressive Dean Neal Van Alfen welcomed numbers of qualified grapevines our guests; among them were added in 2012. Such progress Bob and Roger Trinchero In Progress: Trinchero Family Estates Building at FPS attests to the close cooperation representing the Trinchero Photo by Justin Jacobs of each person at FPS across family, donor Francis Mahoney, every function. Funding for this and the family of Pete Christensen, late Viticulture Foundation Vineyard was provided by the National Clean Specialist in the Department of Viticulture and Enology. Plant Network, a major new USDA program that benefits Having this event timed between the National Clean Plant clean plant centers for specialty crops at public institutions. Network Tier II Grapes annual meeting and Rose Day This is the final year of NCPN funding from the current allowed many distant guests to attend, including State farm bill. We hope that this program will continue to back and Federal regulatory officials, scientists from around us up as we fulfill our role as the foundation of registered the country, and many of our client nurseries. Photos of grapevine plants for growers and nurseries.
    [Show full text]
  • Bin 16 NV Laurent-Perrier, Brut, Chardonnay/Pinot Noir
    Sparkling Wines Splits and Half bottles bin 11 N.V. Charles Roux, Blanc de Blanc, Brut Chardonnay/Aligote, France split 6 14 N.V. Villa Sandi Prosecco Glera, Prosecco DOC split 7.5 16 N.V. Laurent-Perrier, Brut, Chardonnay/Pinot Noir/Pinot Meunier, Champagne split 16.5 17 N.V. Suzuki Shuzouten “La Chamte” Carbonated Sake, Akitakomachi (rice), Sweet, Akita 280ml 16 20 N.V. Adriano Adami “Garbèl” Brut Prosecco, Glera, Prosecco DOC half 19 22 N.V. Champagne Tribaut Schloesser à Romery, Brut Origine, Pinot Noir/Chardonnay/Pinot Meunier, Champagne split 21 23 N.V. Champagne Tribaut Schloesser à Romery, Brut Origine, Pinot Noir/Chardonnay/Pinot Meunier, Champagne half 30 27 N.V. Drappier Brut Rosé Pinot Noir, Champagne half 39 28 N.V. Pierre Gimonnet & Fils, Blanc de Blanc, Cuis 1er Cru, Chardonnay Brut, Champagne half 42 Full Bottles bin 105 N.V. Poema, Cava, Parellada/Macabeo/Xarel-lo, Penedès 23 107 N.V. Le Contesse Rosé of Pinot Noir, Brut, Italy 27 111 N.V. Varichon & Clerc Privilège Ugni Blanc/Chardonnay Chenin Blanc/Jacquère , Blanc de Blancs Savoie 29 113 N.V. Ruggeri “Argeo” Prosecco Brut Glera/Verdiso/Perera, Prosecco DOC 30 114 N.V. Faire la Fête Chardonnay/Pinot Noir/Chenin Blanc, Crémant de Limoux 31 119 N.V. Domaine Fay d'Homme “X Bulles” Melon de Bourgogne, Vin de France 33 122 N.V. Sektkellerei Szigeti, Gruner Veltliner, Österreichischer Sekt, Austria 34 123 2013 Argyle Brut, Grower Series Pinot Noir/Chardonnay, Willamette Valley 36 125 N.V. Domaine Thévenet et Fils, Blanc de Blancs Chardonnay, Crémant de Borgogne 37 126 N.V.
    [Show full text]
  • Read Our Wine List
    Wine List “The passion for wine is complex. Many symptoms are part of it. The pleasure of knowing and sharing it is one. Without forgetting the interest in traveling for wine, that is, discover-ing the wine-growing regions, by definition the most beautiful, meeting winemakers, cooks and other friends of wine”. (Philippe Margot) SPARKLING WINES ITALY VENETO Prosecco Valdobbiadene “Labano” DOCG Ciodet 18 FRIULI VENEZIA GIULIA Brut Ribolla Gialla Bortoluzzi 20 CAMPANIA Spumante Falanghina Extradry Tenuta Le Vignole 22 LOMBARDIA Franciacorta Brut Le Marchesine Le Marchesine 34 FRANCE CHAMPAGNE Champagne Brut Première Louis Roederer 80 SPARKLING ROSÉ WINES ITALY FRIULI VENEZIA GIULIA Rosa di Gemina - Brut Rosé delle Venezie Bortoluzzi 20 FRANCE CHAMPAGNE Ruinart - Rosé Ruinart 90 ROSÉ WINES ITALY PUGLIA Zinzula Rosato Negroamaro Masseria Altamura 22 ARGENTINA MENDOZA Trumpeter Reserva Malbec Rosé Rutini 24 DESSERT WINES ITALY SICILIA Terre Siciliane Zibibbo IGP Ambrosìa Tenute Mokarta 36 ARGENTINA MENDOZA Malamado - Malbec Dulce Malamado 36 WHITE WINES ITALY LOMBARDIA Lugana San Martino Tommasi 20 PIEMONTE Blangé Arneis DOC Ceretto 32 VENETO Incrocio Manzoni Bianco Vigna 61 22 FRIULI VENEZIA GIULIA Traminer delle Venezie Bortoluzzi 18 MARCHE Verdicchio dei castelli di Jesi Vallerosa - Bonci 20 CAMPANIA Falanghina Vinicola del Sannio 16 PUGLIA Danze della Contessa - Salento Chardonnay Bonsegna 26 Edda Bianco Salento IGP Feudi San Marzano 28 SICILIA Sauvignon Blanc Talìa - Sicilia Tenute Mokarta 24 FRANCE BORGOGNA Chardonnay Rully Blanc La Crée
    [Show full text]
  • VQA Ontario Stakeholder Consultation - September 2018
    VQA Ontario Stakeholder Consultation - September 2018 CHANGES TO THE VQA REGULATION ON PERMITTED GRAPE VARIETIES Proposed Regulation Changes Under Discussion • Add Grape Variety “Marquette” to the List of Permitted Grape Varieties • Further Expansion to the List of Permitted Grape Varieties Background VQA regulations identify a specific list of grape varieties that are authorized for the production of VQA eligible wines. The list is divided into 3 sections: Part 1 – 79 Vitis vinifera varieties that are permitted for use in all VQA wines Part 2 – 8 Inter-specific hybrid varieties that are permitted for use only in wines labelled with origin “VQA Ontario” Part 3 – 15 Inter-specific hybrid varieties that are permitted for use up to a maximum of 15% content only when blended with hybrid varietal wines labelled with origin “VQA Ontario”. Several grape varieties have been added to Part 1 of the list since VQA Ontario began administering the regulation. No new varieties have been added to Part 2 or 3 of the list. The Ontario wine industry has expanded into new regions and new hybrid grape varieties have been developed and planted in Ontario. VQA Ontario has received a formal request to include the hybrid Marquette in the list of permitted hybrid grape varieties. Marquette Marquette is a hybrid variety developed in Minnesota and planted in the Ontario, Nova Scotia, Quebec and across the northeastern USA. It is promoted for its cold-hardiness and disease resistance. In accordance with VQA Ontario’s evaluation policy for new grape varieties, VQA Ontario’s Standards Development Committee received and reviewed detailed records of Marquette’s parentage and breeding history, including evidence that it has no material labrusca parentage.
    [Show full text]
  • Salumeria- Cured Meats.Cured Cheeses.Meats and from Cheeses Italy from and Italy the and Usa
    LLAA PIPIAZZAZZAA wine bbaarr epanded shapes -SALUMERIA- CURED MEATS.CURED CHEESES.MEATS AND FROM CHEESES ITALY FROM AND ITALY THE AND USA. THE US TAGLIERI | ON THE BOARD Served with housemade mostarda and amaretto honey ORDER AN OFF-MENU BOTTLE, TAGLIERE PICCOLO | 19 GET A SPREAD OF ITALIAN BITES! Chef’s selection of 3 meats and 3 cheeses LEAVE YOUR WORK DAY BEHIND AND TAKE A TRIP TAGLIERE GRANDE | 24 TO A VIBRANT SQUARE IN ITALY! Chef’s selection of 5 meats and 5 cheeses First, our expert sommelier will quench your thirst and select a special off-menu bottle of vino bianco or vino rosso for you. TAGLIERE RISERVA | 34 In the mood for something even more lively? Enjoy a traditional, large-format spritz to Harbison, Jasper Hill Farm, Casella’s Prosciutto, share with your amici! And of course, the perfect evening in an Italian square is not one Greensboro Bend, VT Hurleysville, NY without good, high quality food. Pasteurized cow milk aged 6-13 weeks American made, Italian methods With each bottle or spritz you order, enjoy a complimentary spread of Italian bites. Ask your server for today’s selection—let’s drink! Pecorino Calcagno, Negroni culatello di Sardegna, Italy zibello D.O.P, Cave aged for 1-2 years Parma, Emilia-Romagna, Italy Cured pork leg, aged for 12 months mozzarella BAR -Crudo di Mare- Served simply with extra virgin olive oil & sea salt Made fresh daily at our cheese counter. Raw Bar. Oysters. Clams. Bring some home after your meal — it’s BY CLASSICA | 11 just a few steps away! BARBARA LYNCH housemade fior di latte mozzarella LA MOZZARELLA DI BUFALA CAMPANA DOP | 16 Oysters and fresh crudo AntichE bontà Buffalo mozzarella from campania Eataly’s rotating selection of local oysters is curated by Island Creek Oysters in Duxbury, MA.
    [Show full text]
  • Shewolf DRINK 1128.Pdf
    112819 COCKTAILS & APERITIVI SPRITZ APEROL THESE YEARS $13 Infused Aperol, Sparkling Rosé, Soda, Balsamic Shrub, Basil ROSA E PEPE $11 Pink Peppercorn Cocchi Rosa, Citrus Sherbet, Soda GIUSEPPE OF THE LAKES $11 Amaro Nardini, Aperol, Lemon, Castelvetrano Olive, Prosecco ITALIAN CLASSICS MI-TO $12 Punt e Mes, Cocchi Americano, orange bitters, salt AMERICANO $11 Campari, Del Professore vermouth, soda, orange SBAGLIATO $13 Campari, Cocchi Torino, Prosecco, orange NEGRONI $13 Citadelle gin, Campari, Carpano Antica, orange peel HOUSE SELECTIONS BELLA DONNA $13 Tito’s vodka, raspberry, egg white, lemon, lime, Aperol NEGRONI BIANCHO $14 Citadelle gin, Dolin Blanc, Finochietto fennel, Salers, salt OAXACA DI ROMA $14 Del Maguey Vida Mezcal, Zucca, Cocchi Americano salt, orange IL STUCCI $14 Rittenhouse Rye, Barolo Chinato, Braulio, Campari, Luxardo ALCOHOL-FREE VENEZIA SPIAGGIA $5 raspberry, lemon, mint MEXICAN COCA~COLA $4 SAN PELLEGRINO $3 Aranciata (orange) Chinotto (Chinotto orange and herb blend) Limonata (lemon) Pompelmo (grapefruit) VERMOUTINI A pre-dinner drink, meant to “open” the palate, a little something to encourage you to feel hungry, to get the juices flowing, so you can fully enjoy your upcoming meal. Served neat, on the rocks or with a splash of soda FLIGHT OF THREE mkt Enjoy a flight of three vermouths, 1 ounce each, served neat VERMOUTH DEL PROFESSORE Made from Moscato and a blend of 13 spices, named for the legendary 19th century American bartender, Jerry Thomas. CLASSICO BIANCO $9 ROSSO $9 CONTRATTO The original recipe dates back to the 1890’s, using Cortese grapes infused with up to 50 organic herbs and spices. BIANCO $10 ROSSO $10 COCCHI Known as the main protagonist of the rebirth of international high-end vermouths.
    [Show full text]
  • A Junior Sommelier Course for the Maltese Catering Industry Personnel
    A Junior Sommelier Course for the Maltese Catering Industry Personnel John Zahra ITS Malta Master’s Degree D.P. Programme in Culinary Management and Innovation 2020 Abstract Date 01.10.2020 Author John Zahra Degree Programme Master’s in Culinary Management and Innovation Report/thesis title Number of pages and appendix pages A Junior Sommelier Course for the Maltese Catering 180 + 47 Industry Personnel The objective of this Master thesis is to verify if a Junior Sommelier course designed on the basis of previous research is adequate to be used in providing catering industry personnel with a professional wine service course to help improve the quality of wine service in Maltese catering outlets. The study seeks an answer to the question: does this Junior Sommelier course meet the present training need to deliver better wine service levels in Maltese cater- ing outlets? As a result, a full outline of the said course for subsequent implementation and use will be stated. The theoretical framework contains topics such as the Maltese Tourism industry develop- ment, the hotel and restaurants in Malta, the Maltese national qualifications network, what other wine courses are being provided internationally, and how adults learn. These topics help to understand the background for the need for such a course, which content should be in it and how prospective trainees can be taught said course. These topics open up on the concepts of service development, service quality, customer value and satisfaction. For the empirical research the author has undertaken to carry out two methods: three online surveys being sent out using SurveyMonkey, plus a Focus Group made of industry profes- sionals who gave feedback on the proposed course.
    [Show full text]
  • Disciplinare Di Produzione Dei Vini a Denominazione Di Origine Controllata “Esino”
    DISCIPLINARE DI PRODUZIONE DEI VINI A DENOMINAZIONE DI ORIGINE CONTROLLATA “ESINO” Approvato con DM 11.09.1995 G.U. 232 - 04.10.1995 Modificato con DM 28.05.2009 G.U. 135 - 13.06.2009 Modificato con DM 30.11.2011 G.U. 295 – 20.12.2011 Pubblicato sul sito ufficiale del Mipaaf Sezione Qualità e Sicurezza Vini DOP e IGP Modificato con DM 26.11.2013 Pubblicato sul sito ufficiale del Mipaaf Sezione Qualità e Sicurezza Vini DOP e IGP Modificato con DM 07.03.2014 Pubblicato sul sito ufficiale del Mipaaf Sezione Qualità e Sicurezza Vini DOP e IGP Articolo 1 Denominazione e vini La denominazione di origine controllata "Esino", è riservata ai vini bianco, anche nella tipologia frizzante, e rosso, anche nella tipologia novello, che rispondono alle condizioni ed ai requisiti, stabiliti nel presente disciplinare di produzione. Articolo 2 Base ampelografica Le uve destinate alla produzione dei vini a denominazione di origine controllata «Esino», devono essere ottenute da vigneti aventi nell'ambito aziendale la seguente composizione ampelografica: "Esino" bianco, anche nella tipologia frizzante: Verdicchio minimo 50%. Possono concorrere altri vitigni a bacca bianca idonei alla coltivazione nella Regione Marche congiuntamente o disgiuntamente fino ad un massimo del 50% ed iscritti nel Registro Nazionale delle varietà di vite per uve da vino, approvato con D.M. 7 maggio 2004 e successivi aggiornamenti, riportati nell’allegato 1 del presente disciplinare. "Esino" rosso: vitigni Sangiovese e Montepulciano da soli o congiuntamente minimo del 60%. Possono concorrere altri vitigni a bacca nera idonei alla coltivazione nella Regione Marche congiuntamente o disgiuntamente fino ad un massimo del 40% ed iscritti nel Registro Nazionale delle varietà di vite per uve da vino, approvato con D.M.
    [Show full text]