Sorry that I forgot to post a reminder today that we’re tasting tonight, but it was in the Food section this morning and hopefully everyone remembers from last week. (But wait till you see the new W&D design and you’ll be glad I was preoccupied with something else–you’re going to love it! Coming soon.)
Tonight Elizabeth Mall with Delta introduces us to this Italian sparkler. Remember to keep refreshing your browser so you can see the new posts. See you back here at 7.
Wine
Responses to “Canella Rose Spumante tasting”
February 13th, 2008 at 6:43 pm
Jennifer Bradley and I are here…could you email or call with your phone number?
February 13th, 2008 at 6:57 pm
Good Evening Everyone Elizabeth Mall here with Canella Rose from Italy –specifically the Veneto Region –the North East Corner. The Grape is 100% Pinot Nero or Pinot Noir to us here in the US.
February 13th, 2008 at 6:59 pm
Hi everyone. Elizabeth is here and she can tell us about this beautiful wine. Ready?
February 13th, 2008 at 7:02 pm
This is a special wine becuase it is so versital and as Bradley Chauvin from Erling’s it really works with spicy food –Cajun for us tonight –He cooked! He did a chicken, sausage and shrimp gumbo –the real deal as he is from New Orleans. I will let him talk more about that later on because we are both excited about all of the pairing possibilities and the fact that this is a wine for all seasons
February 13th, 2008 at 7:03 pm
Larry & I were wondering what is the difference between Spumante and Prosecco. I thought maybe it was just that Spumante was from Piedmont and Prosecco from Veneto, but obviously that’s not right if this is from Veneto. So what is the difference?
February 13th, 2008 at 7:03 pm
I love the color on this bubbly. Such a sensual, almost flesh tone. It is beautiful to look at in the glass.
February 13th, 2008 at 7:05 pm
Gumbo sounds delicious, this would work with the warmth from the spices & the saltiness of the sausage. The fruit would pop right out. There is an earthiness to the wine that is very interesting.
February 13th, 2008 at 7:06 pm
Hi L&M. I’m curious about that, too. The color is indeed gorgeous–reminds me of Rainier, or white, cherries
February 13th, 2008 at 7:07 pm
Roses are traditionally made two ways Methode champenoise process and charmat process these are the way to make sparkling wine or champagne to make it Rose the winemaker can choose from two methods. One to leave the juice in contact with the skin ( main grapes for sparkling are Pinot Noir, Pinot Meunier–Red and Chardonnay) the longer you leave the wine in contact with the skin the deeper the color “Rose” the other method is to blend in a still Red wine.
February 13th, 2008 at 7:08 pm
Midtown, I was taken aback by the creaminess of the wine. Maybe I need a better word, but that one fits.
February 13th, 2008 at 7:08 pm
I had to start tasting early because my husband wanted to taste the wine and had to go to rehearsal early. This is such a fun wine!
February 13th, 2008 at 7:10 pm
Hi, Marie. Tell your husband I’m pushing for a big beer tasting the Thursday before St. Patrick’s Day.
February 13th, 2008 at 7:10 pm
It is quite round & creamy, but still has a nice fresh acid that lifts it up.
Bradley-did you thrown some hot sauce on the gumbo?
February 13th, 2008 at 7:11 pm
I think we have enough experts here that someone can explain to us how a wine becomes a rose. Anyone care to take it?
February 13th, 2008 at 7:12 pm
we can see where you get “peach”. But look for things you would find in a Pinot Noir
February 13th, 2008 at 7:16 pm
Very soft. And tannins or acid, do you think? Do the bubbles tend to soften the tannins?
February 13th, 2008 at 7:16 pm
okay now that I am almost done scarfing down Bradleys Gumbo and braised Cabbage I will start typing again. So what is everyone eating and how is it pairing
February 13th, 2008 at 7:18 pm
White cherries, Marie. Have you ever had them? When they’re good, they’re my favorite fruit. Tey taste more like a delicate peach but with the firm bite of a cherry. We’ll definitely have to have them during a summertime tasting.
February 13th, 2008 at 7:19 pm
We taste more acid than tannin. And we’re having it with Pad Thai — it pairs well. Larry says he’s getting starched sheets on the nose and fresh red berries on the palate.
February 13th, 2008 at 7:19 pm
I had some sauteed chicken with onions, garlic, white wine, goat cheese & rice. The cheese paired very well with the wine. The tartness of the cheese mirrored the acidity of the wine.
February 13th, 2008 at 7:19 pm
Picture in your mind that this started as a still wine –a pinot noir although the winemaker knew that he was going to make a sparkling wine so he looked to keep the acidity in the wine
February 13th, 2008 at 7:19 pm
I’ve had white cherries. I have terrible allergies and sometimes I don’t taste or smell things typically….it’s probably just me.
February 13th, 2008 at 7:20 pm
So, Midtown 4, tell us who you are. In fact, everyone write down a sentence or two, if you don’t mind, and give us an idea of who you are and why you’re here. So many of the same names show up each week.
February 13th, 2008 at 7:21 pm
Larry I love your starched sheets analogy! and Michael if you have leftovers we are just around the corner
February 13th, 2008 at 7:22 pm
The color of the wine is perfect for tomorrow, seeing how its Valentine’s Day.
February 13th, 2008 at 7:22 pm
Marie, I believe allergies or a cold is about to get me, too. I’m sneezing and definitely not sniffing on all cylinders.
February 13th, 2008 at 7:24 pm
Hey JB, it’s Stefanie! I am here because I sit across from you 5 days a week, and I do love wine. I am here with Suzanne, Susanne and Jill. We love the spumante … we are thinking that it is perfect for Sunset Symphony. And I was just messing with you with the creaminess comment!
February 13th, 2008 at 7:24 pm
OK, so someone tell me how I should taste a bubbly as opposed to a still wine. I’m guessing I shouldn’t swirl–how about slurping?
February 13th, 2008 at 7:25 pm
I knew it was you, HoHo! Just wasn’t sure who you were with. So you think the wine is worth the price?
February 13th, 2008 at 7:26 pm
I would still swirl a bubbly, every wine needs air to get the aromas going.
February 13th, 2008 at 7:26 pm
This would be a great wine for a special summer celebration - it is SO easy to drink!
February 13th, 2008 at 7:27 pm
Yes! Strawberries everywhere!!
This is a great choice for Valentine’s Day — the color is perfect and the bubbles make it festive.
February 13th, 2008 at 7:27 pm
Well, let it work for you, it’s not like a still wine. Just sit back and sip, let the wine work for you
February 13th, 2008 at 7:28 pm
Michael, that’s interesting. It would seem to me that it would dissipate the bubbles. I’ve learned something new.
February 13th, 2008 at 7:28 pm
Stefanie, Suzanne and Jill think that it is quite good for a special occasion. Susanne - maybe not. It’s wonderful, but I like a lot of sparkling wines/champagnes.
February 13th, 2008 at 7:29 pm
The quality of this wine is obvious, in my opinion. It is not only tasty, but fun.
February 13th, 2008 at 7:30 pm
Yes to strawberries. I’m having smoked salmon — didn’t someone else say that? — and this is the perfect sparkling wine for that. Subtle fruit/salty salmon, really nice.
I’m also putting pesto on some dry crackers, and that’s another good connection.
February 13th, 2008 at 7:30 pm
Strawberries and cream, in fact…
I will note that this wine doesn’t change like still wines do, which is something I’ve noticed since we’ve been tasting. I’m keeping it cold, of course, but with the whites we’ve tasted lately I’ve noticed a difference after they’ve been opened a bit. Can anyone explain why the bubble is more stable?
February 13th, 2008 at 7:31 pm
If the wine is good quality, & this one is, swirling the wine shouldn’t dissipate the bubbles.
February 13th, 2008 at 7:32 pm
This isn’t a wine that mellows you out…it makes you want to get up and dance!
February 13th, 2008 at 7:32 pm
I’m not saying that it isn’t a quality spumante. And no contest that it’s fun. But for me, $24 may be a little too much when compared to a less expensive Proseco.
February 13th, 2008 at 7:32 pm
I agree that the quality of this wine warrants the price, which is a bit above what we normally taste here–or at least what we have so far. I’m open to experimenting with a variety if y’all are. I just want to keep it in everyone’s budget.
February 13th, 2008 at 7:33 pm
The bubbling (or beading) is stable because its well made. That is one of the signs of a good bottle of bubbly. Strawberries & Cream! I love that.
February 13th, 2008 at 7:34 pm
I agree Marie, this wine just gives me an overall feeling of well being. It makes me smile.
February 13th, 2008 at 7:34 pm
Beading. Michael, you’re a wealth of info. You never answered my question (or I missed it). Are you Mike Tole?
February 13th, 2008 at 7:34 pm
Jennifer I think that you would notice more change in vintage champagne than you will in this Rose– vintage champagnes develope a deeper softer character as the bubbles become a supporting actor and not the leading man so to speak. With this wine freshness & fun strawberries raspberries and lots of lovely bubbles are the name of the day
February 13th, 2008 at 7:35 pm
I still have healthy lines of beads on a glass I poured five minutes ago. Admirable
February 13th, 2008 at 7:37 pm
Very interesting, Elizabeth or Bradley. I’ve certainly noticed softer character in better champagnes in the past, but I do find this one has an exceptional mouth feel. I love the weight and–again–the creaminess.
February 13th, 2008 at 7:37 pm
I thought maybe it was more costly because it was special (for Valentine’s Day.) That’s fine for a special day, but I’d rather stick to the $15 and under range otherwise. There are a lot of good inexpensive wines out there and I’d like to know what they are. (After all, that’s what we usually buy.)
February 13th, 2008 at 7:38 pm
I think everyone who chose salmon made a good choice I would even do sushi or almost any asian even with thai…
February 13th, 2008 at 7:38 pm
I just knew that Mike Tole worked at Joe’s, and I thought you did, too. (Elizabeth said Mike from Joe’s was coming.) Are you the Midtown Stomp blog guy? If so–great blog and thanks for the comments here in the past.
February 13th, 2008 at 7:40 pm
Well, Larry, you know I love the Il prosecco that you first introduced me to a couple of years back. $15 at the high end.
February 13th, 2008 at 7:41 pm
There isn’t a Mike Tole that works at Joe’s with me, are you sure you have the right last name? Thanks, I’m glad you like the blog.
February 13th, 2008 at 7:41 pm
A note on price Proseccos hand down are my favoite sparking value out there and the Nino Franco Rustico has to be my very favorite! On to the price on this Rose –Rose Sparkling/champagne is always higher in price due to the added difficulty in making it and the grapes involved –here 1000% Pinot Noir –not the cheapest grapes to grow.
February 13th, 2008 at 7:42 pm
As for staying the same…as our bottle has warmed a little, we definitely notice the creaminess.
February 13th, 2008 at 7:42 pm
Midtown, me too. I love the bargain! I can’t remember if I mentioned Tunnel of Elms last week. If I did, pardon the repetition.
When I was buying last week’s wine, I ran into friends from New Mexico at Buster’s and they were stocking up on a $6 chardonnay called Tunnel of Elms. It’s from Beringer. I bought a bottle and I have to say, I’ll keep it around all the time. Very decent for the price.
February 13th, 2008 at 7:43 pm
I find it interesting also that a few people chose salmon to pair with this bubbly, given the color similarities between the fish & the wine.
February 13th, 2008 at 7:44 pm
Fantastic suggestion! I’ve seen Tunnel of Elms as Busters, but haven’t tried it. Thanks for the tip!
February 13th, 2008 at 7:44 pm
I think it will make a very special treat for Valentines day if you share it with a loved one or just with yourself–in the second case I suggest a big bowl of popcorn and a movie and a second bottle
February 13th, 2008 at 7:44 pm
That Nino Franco is a great bottle. So is the Canella Prosecco, the non-Rose that is.
February 13th, 2008 at 7:44 pm
Michael, I’m seldom sure of anything! He is or was married to someone I know and I thought that was his last name.
February 13th, 2008 at 7:46 pm
I do love the Nino Franco, too–just recommended it to someone today, in fact. But tell me a better bargain than the Segura Viudas cava. At $8, that never leaves the fridge in the summer.
February 13th, 2008 at 7:47 pm
No one is talking about the color which shamelessly I love–beautiful to look at –and it is (michael) a beautiful salmon color.
February 13th, 2008 at 7:48 pm
FYI since we have been mentioning proseccos tonight–Prosecco is the name of the grape as well as the name of the wine
February 13th, 2008 at 7:48 pm
Yes, we talked about the color earlier–do y’all find this format hard to follow?
February 13th, 2008 at 7:49 pm
It reminds me of the color of a person’s cheeks when they get embarrassed.
February 13th, 2008 at 7:52 pm
Yes, Elizabeth–I know it’s hard to keep up with the questions, but what IS the difference between a prosecco and a spumante?
February 13th, 2008 at 7:52 pm
Jennifer, just the time lag between comments and rsponses is confusing sometimes, but I don’t know what can be done about that. Maybe if we each just use the name of the person to whose comment we are responding?
February 13th, 2008 at 7:53 pm
Larry–Yes there is a difference. Prosecco is made in the veneto region from 100% prosecco grapes. Spumante is a term that means lightly sparkling in Italian another term you will see is Frizante also means there are bubbles but just not as many. For us here in the states spumante is associated with a sweeter style though this isn’t always the case
February 13th, 2008 at 7:54 pm
OK, keep talking, but if Ginger Wilkerson of Athens is here, I’d love for her to jump in and tell us about next week’s wine. We’re doing a rose again–and I tell you, I could drink rose for-evah!
February 13th, 2008 at 7:55 pm
L&M–we have geniuses who can work on this! I promise we will find a solution…
February 13th, 2008 at 7:56 pm
Referring to the number of the comment you’re answering or commenting on is an option, but I do think our computer guys will come up with something.
February 13th, 2008 at 7:57 pm
Hi Jennifer..I’m here..looking forward to next week..I absolutely agree about rose- love it both ways- sparkling or still…the A to Z rose is from Oregon & it is a still rose…
February 13th, 2008 at 7:57 pm
Me too. I love rose wine. Much like spumante is now associated with “sweet”, rose was misaligned with white zin. Not good.
February 13th, 2008 at 7:59 pm
We looked up the definition of “Spumante” — “sparkling wine, dry or sweet, with no less than three atmospheres of pressure, produced by fermentation either in bottle or sealed tank methods.”
February 13th, 2008 at 7:59 pm
JB, we will definitely be back. We had a lot of fun! The wine was delicious. And hey Ginger, it’s your old neighbor here … we need to have drinks soon! — Stefanie
February 13th, 2008 at 7:59 pm
Larry to continue Prosecco being both a grape and a wine name leaves it in it’s own catagory which leaves spumante to be more of a descriptor than anything else
February 13th, 2008 at 8:00 pm
Marie, it’s the rose from Oregon by A to Z winery, and we’re tasting the 2006. And don’t forget, we’re back to Thursdays.
February 13th, 2008 at 8:01 pm
stefanie! Hope you join us next week…even though the drinks will be virtual! Th A to Z Rose is made from Sangiovese & I promise it is delicious..
February 13th, 2008 at 8:01 pm
Hey Ginger this is bradley I so Miss You!!! Hit me up soon! We will talk Riesling….
February 13th, 2008 at 8:03 pm
But–having been to many weddings over the years–what is “asti?” Does that mean sugar, or maybe it’s short in Italian for high-fructose corn syrup? I always associate it with spumante.
February 13th, 2008 at 8:03 pm
Bradley- Sorry I missed your meal..it sounds awesome..we will catch up soon on the Riesling front..hope to catch you next week..
February 13th, 2008 at 8:03 pm
Ginger and Jennifer I look forward to next weeks tasting sounds great I will be there….. Thank you to every one for joining in tonight I had a blast and I got fed too not a bad deal
February 13th, 2008 at 8:04 pm
Sounds wonderful, Ginger. Have you come up with an idea for food? I didn’t post a recipe this week, but if you’ll give a general recommendation, I’ll do one for next week.
February 13th, 2008 at 8:05 pm
Thanks, Elizabeth! You picked a great wine and I’ve had to shoo my husband away from it so I could keep tasting. I guess it’s time to let him have the rest.
See everyone next Thursday!
February 13th, 2008 at 8:05 pm
Jen if you are still here Asti is a place name in piedmont Hence barbara d’asti
February 13th, 2008 at 8:06 pm
Asti is a town in Piedmont, the sparkling wines are typically made from the moscato grape, hence Moscato d’Asti.
February 13th, 2008 at 8:06 pm
The A to Z is rose is medium bodied..slight fruit & great acidity..you can have almost anything with it..grilled meat ( lamb, fish, chicken) use fresh herbs- some of my favorites with it are rosemary, thyme or tarragon..you could even have it with slightly spicy foods or sushi..(minus the wasabi)..
February 13th, 2008 at 8:07 pm
Elizabeth - great tasting..you know how much I love bubbles of any kind!
February 13th, 2008 at 8:09 pm
We’re going with something with tarragon–it’s in my top five herbs of all time! In fact, I’ll say right now to anyone who doesn’t want to bother to cook: Get the chicken salad at La Baguette for next week’s tasting.
February 13th, 2008 at 8:09 pm
Thank you Jennifer Bradley and I had a great time participating.
Michael thank you for playing with us when is it your turn?
February 13th, 2008 at 8:11 pm
Ginger — bubbles and more bubbles they are the best.. everyone might find some good suggestions for pairings from Alyce Mantia just a thought
February 13th, 2008 at 8:11 pm
We’ll have to pick up the discussion of why I have such a negative impression of asti spumante another time (I do like the Il moscato prosecco, though it’s quite sweet). Everyone have a great night and wonderful and happy Valentine’s Day. For those of you from the office (Stef), I’ve been hoarding really nice chocolate that I’m breaking out in the a.m.!
February 13th, 2008 at 8:12 pm
Hmm. Alyce should be here… I’ll need to get in touch with her about this.
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