Browsing Tag

Mionetto

Champagne, Drinks, Sparkling Wine

5 Amazing Organic Sparklers for Earth Day

April 17, 2013
wildflowers_vineyard_recaredo

Isn’t that a pretty picture? It’s from the 100% pesticide and herbicide-free vineyards of Cavas Recaredo in Spain. Earth Day is approaching, and I’m looking forward to celebrating at the Iron Horse Vineyards’ Green Valley Earth Day Party.  Since I last wrote about organic champagne or sparkling wine for Earth Day, there has been a large increase in the number of organic wines on the market, and that applies to bubbly as well.

While some people aren’t convinced that wines made from organically raised grapes taste any different, I swear I always pick up an extraordinary level of clarity in these wines. It feels like drinking a liquid crystal, if that makes any sense. And of course, the fact that the grapes aren’t sprayed with chemical fertilizers or pesticides means that it’s better for the workers who have to tend those grapes as well as Mother Earth.  Here are some great organic champagnes and sparkling wines to uncork this weekend or anytime:

recaredo brut nature 2006 label

Cavas Recaredo  – One of the most distinctive wineries I visited in the Penedes region of Spain was Recaredo, which has produced cava since 1924. Ton Mata, the lead winemaker and owner, took me on a tour of the lovely natural vineyards with rusty red soil studded with mineral deposits where he grows the xarello, parellada and macabeo grapes according to biodynamic methods. Biodynamic is a more exacting standard than certified organic, meaning that the growers work in harmony with nature and their practices help nourish the soil. He’s also a believer in long-aging of his xarello-dominant wines and the brut nature style, in which no sugary dosage is added at the end. It doesn’t get much more biutiful than this when it comes to Catalan sparkling wine.  About $38.

mionetto kind cocktails

Mionetto Prosecco Organic D.O.C. – Just like the other high-quality proseccos it makes, Mionetto’s organic brut  has floral aromas and bright, fresh flavors of golden apple and citrus. It’s made from organically grown grapes, and vinified separately in the winery. The materials that go into the bottle, label and shipping package are all recycled. Click here for a recipe for my Kind Cocktail from Alicia Silverstone’s San Diego book party with Mionetto Organic.  About $15.

Fleury Brut Rose

Fleury Organic Champagne – While you’re toasting Mother Earth, be sure to raise a glass Fleury, the first producer in Champagne, France to plant organic vineyards. Actually, the Fleury vineyards have been 100% biodynamic since 1992. Whether you like lean blanc de blancs, juicy rosé or richer blanc de noirs, Fleury makes it it in a crisp, pure and organic champagne. I’m sure they’d appreciate a like on the Fleury Champagne Facebook page.  About $40 to $50, depending on the wine.

 

Korbel OrganicBrutLarge1

Korbel Organic Brut Non-Vintage – When the largest producer of sparkling wine in the U.S. starts making an organic cuvée, you know it’s much more than a niche trend. Korbel’s Organic Brut is clean and tastes of bright citrus, green apple and white peaches. The blend of French colombard, chardonnay and sangiovese grapes was made with the same method used in Champagne, France. About $12.

tarantas sparkling rose

Tarantas Sparkling Rosé – While Spain is known as the land of cava, there are other styles of sparkling wine made there. This sparkling rosé from family-owned Tarantas fits the latter category, since it’s made from certified organic bobal grapes that were grown in the hills near Valencia, Spain. While this wine isn’t sweet at all, it has flavors and aromas of strawberry and red currant. It pairs with all sorts of Spanish foods from jamon to paella, and apparently the bobal grape (aka carignane d’espagne) has super-high levels of the antioxidant resveratrol, as if you needed another reason to try a bottle.  About $15

 

Bubbly Girl Cocktail Recipes, Drinks

The Kind Cocktail

January 31, 2011

The Kind Cocktail

With so many antioxidants, organic spirits and wine from organically grown grapes, this custom cocktail I created for Alicia Silverstone’s Kind Diet book signing in San Diego is practically a health tonic!

2 ounces organic Pomegranate/Blueberry/Acai juice, like Lakewood
1/2 ounce Rain organic vodka or vanilla infused soju
3 ounces Mionetto Organic Prosecco
edible flowers from San Diego Specialty Produce

Add the chiled pomegranate blend juice and vodka or soju to  wine glass or champagne flute. Top with the chilld prosecco. Garnish with edible flowers like orchids, daisies, rose petals or pansies.

By Maria Hunt aka The Bubbly Girl, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion (Clarkson Potter, $16.99)

Bubbly Girl Cocktail Recipes

La Dolce Vita: 5 Great Prosecco Cocktails for Spring

April 20, 2009
The Strawberry Smash is a refreshing spring cocktail with strawberries, prosecco and your favorite fresh herb.

The Strawberry Smash is a refreshing spring cocktail with strawberries, prosecco and your favorite fresh herb.

I just came back from a trip to Puglia in Southern Italy, and found the people there to be warm and fiercely proud of their regional wines like Salice Salentino, their orecchiette pasta and fragrant local olive oils. But curiously, when it came to sparkling wine, their drink of choice was usually prosecco from northern Italy.

As a Bubbly Girl, I was in heaven, being able to order a glass of this delicate and fresh wine from the Veneto just about everywhere and usually for just 2 or 3 euro ($3 to $4.50). Why can’t it be that way here in the U.S?” I wondered with a sigh.

Well, just because prosecco isn’t on tap at the local bar doesn’t mean you can’t make it your house wine. With warmer weather coming, it’s a perfectly refreshing drink, with its subtle flavors of green apple, flowers and minerals, its soft bubbles and relatively low alcohol content. And it’s a very affordable wine too: it’s possible to find a satisfying bottle for $8 to $20 at most wine shops. Some readily available brands include Mionetto, Zonin, Nino Franco, Zardetto and Bisol.

The most famous prosecco cocktail is the peachy Bellini created back in the late 1940s by Giuseppe Cipriani and served ever since at Harry’s Bar in Venice. You’ll find prosecco is one of the most sociable sparkling wines around, mixing and mingling quite easily with a range of spring and summer fruits and flavors. I’m sure prosecco cocktails with strawberries, honeydew melon, lemons and peaches created by me and some creative people who love to entertain will help you live a festive, dolce vita style spring.

Strawberry Smash
This variation on the mojito lets you mix strawberries with your favorite herb such as mint, basil, lemon verbena, cilantro, rosemary or thyme. Be sure to try the drink out before serving it friends to get the amount of herbs dialed in to your taste buds. It’s tasty with the alcohol or without; for a totally non-alcoholic drink, use sparkling water instead of the prosecco.

3 ripe organic strawberries, hulled and sliced
6 leaves of one fresh herb such as mint, basil, verbena, cilantro OR 1-inch section of fresh rosemary or thyme
1 ounce good white rum like 10 Cane or clean white gin like Bombay Sapphire
1 ounce all-natural sour mix (see note)
2 ounces prosecco

Add the strawberries and your selected herb to a rocks glass. Smash the strawberries and herbs gently with a muddler until the berries are a pulp and the herbs smell strong. Add the rum or gin if using and sour mix to the glass and give it a stir. Fill 3/4 full with ice. Top off with the prosecco. Garnish with a sprig of the herb you used.

Note: To create my all natural sour mix, mix 1 cup lemon and or lime juice with 1 cup sugar in a medium non-reactive saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. When cool, pour syrup into a sterile glass bottle and refrigerate. Keeps for up to 2 weeks.

To make the vanilla simple syrup, add 1-1/2 cups water and 1 cup sugar to a medium saucepan. Heat over a low-medium flame, stirring to dissolve the sugar. Toss in a vanilla pod slit lengthwise. Lower the heat and simmer for 15 minutes. Turn off the heat and let the syrup cool. Remove the vanilla pods and set them aside. Pour the syrup in a sterile glass bottle. Keeps for up to 2 weeks.  (Once the vanilla pods are dry, bury them in your sugar cannister to make vanilla-scented sugar.)

By Maria Hunt, author of The Bubbly Bar: Champagne & Sparkling Wine Cocktails for Every Occasion

See-Through Sangria
This recipe was inspired by a drink Denise Gee created for her gorgeous book Southern Cocktails. It’s a very light and refreshing take on a white sangria, without the brandy that can make sangrias so potent.

Makes 8 to 10 servings

1 bottle prosecco
1/2 cup Cointreau
1/4 cup sugar
1 unpeeled lime, thinly sliced and seeded
1 unpeeled lemon, thinly sliced and seeded
1 small unpeeled orange, thinly sliced and seeded
1-1/2 cups fresh organic strawberries, hulled and sliced
1-1/2 cups green grapes, sliced in half
2 cups chilled sparkling water or club soda or more to taste
several small whole strawberries with stems, for garnish

Combine the wine, Cointreau, sugar and fruit in a large pitcher and refrigerate overnight. Pour into cocktail glasses filled with ice and top off with club soda. For the garnish, slit the bottoms of the whole strawberries and place one on the rim of each glass.

From Southern Cocktails by Denise Gee, Chronicle Books, 2007.

Prosecco, limoncello and homemade natural sour mix create a sparkling twist on the Lemon Drop.

Prosecco, limoncello and homemade natural sour mix create a sparkling twist on the Lemon Drop.

The Lemon Pop
My friend Rob uses his homemade limoncello made with organic Meyer lemons from Sonoma, California for this variation on the Lemon Drop. He originally created it with Iron Horse Blanc de Blancs, but it’s also great with a certain Italian sparkler.

Makes 1 cocktail

2 slices fresh lemon
sugar
1/2 ounce limoncello
1/2 ounce all-natural sour mix (see note above)
4 ounces prosecco

Use the lemon slice to moisten the edge of your champagne flute or coupe. Put the sugar on a flat saucer. Press the  rim of the glass into the sugar to make a frosted rim.

Carefully add the limoncello, a squeeze of fresh lemon juice and the natural sour mix to the prepared glass. Top with prosecco. Garnish with the remaining lemon slice and serve.
By Rob Akins and Maria Hunt aka The Bubbly Girl

Lavender and Peach Bellini
This cool twist on the classic peach nectar and prosecco cocktail from Harry’s Bar in Venice comes from Linnea Johansson, a top New York City party planner. If peaches aren’t quite in season (please don’t use hard ones from Chile) pick up peach nectar in the juice aisle of your favorite supermarket. Dried lavender is available at most organic grocery stores or plant some in your garden!

Makes 1 cocktail
1 part peach puree (say 2 ounces)
2 parts prosecco (4 ounces)
1 pinch edible, non-toxic dried lavender

Add the peach puree to the bottom of a champagne flute. Carefully add the prosecco. Don’t stir, but use a soon to carefully pull the puree up along the sides of the glass, so you don’t lose the bubbles. Garnish with the lavender.

From Perfect Parties by Linnea Johansson, Skyhorse Publishing, 2007.

Spring Green
Honeydew melon, mint and a bit of vanilla make this a very original and fragrant cocktail inspired by a drink called The Lawn Mower that L.A. caterer Nicole Aloni included in her book The Backyard Bartender. This version uses a vanilla syrup instead of vanilla vodka to keep it on the lighter side.
Makes 2 cocktails

1 cup diced honeydew or similar melon
1 ounce vanilla bean infused simple syrup (See Note)
1/2 fresh lime
1/2 ounce all natural sour mix (see Note again)
1 tablespoon roughly chopped mint, plus a couple whole leaves
1/2 cup (4 ounces) Prosecco

Juice the melon or puree in a blender, adding a little water if necessary to get things going. Strain the melon puree through a fine mesh tea strainer into a cocktail shaker filled with ice. Add the vanilla bean syrup, a good squeeze of lime juice, the all natural sour mix and chopped mint to the cocktail shaker and shake vigorously 20 to 30 times. Strain equal portions of the mixture into two champagne flutes. Top each one with 1/4 cup of the prosecco. Garnish each drink with a mint leaf and serve.
Adapted from The Backyard Bartender by Nicole Aloni, Clarkson Potter, 2007.