Bisol, Venissa and an obscure grape called dorona

Aug 12, 11 Bisol, Venissa and an obscure grape called dorona

Posted by in Italy

I was standing in the middle of Bisol’s vineyards in the heart of the Cartizze region of Valdobbiadene in Northern Italy with a glass of prosecco in hand when I spotted an odd, rusty looking chimney-like apparatus sticking straight up out of the earth at the end of the vineyard. Being The Winesleuth, I had to ask,”What is that? ” “It’s  a cannon to fire chemicals into the clouds, so we don’t get hail,” my guide, Consuelo informed me. While I was in Valdobbiadene, I did hear the cannon being fired off every afternoon. It might not be state of the art but it seemed to keep the hail away. Bisol have been making prosecco for hundreds of years and they’ve perfected the art of prosecco. An easy going, relaxed sparkling wine that is just as good with or without food, Bisol have a whole range of sparklers, from the cheerful Jeio to the seriously experimental NoSo2, Bisol seem to do it all. Standing in the middle of the vineyard, drinking the wine made from the vines surrounding me was a great experience but then again, it’s always a thrill to drink wine in the vineyards from which they came. I was drinking their Cartizze which is their top of the line wine and enjoying it immensely. Fruity, slightly off dry with lovely green apple, lemon and lime notes and, I’m not sure if it was because of the damp in the air that made the smells of the earth jump into my nose but there was a distinct mineral note coming from my glass. After sipping the Cartizze, we made our way to the winery where I sampled the NoSo2. The idea behind the NoSo2 is a wine that is made with no exposure to light or oxygen and thus can be produced and sent out without the use of sulfur. A very interesting wine, crisp and very dry, it’s not your grandma’s prosecco, that’s for sure. I wouldn’t call it a prosecco...

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SAAM 2006 Koopmanskraal Shiraz and roast loin of venison

Bisol prosecco and Eatlikeagirl ran a competition not long ago to find the best prosecco and food pairing. I entered but sadly didn’t even make the final (hey, I’m a wine blogger not a chef). Food Urchin won with his dish of Warm Winter Salad with Pheasant. Now, you’re probably wondering why I’m writing about a competition that I didn’t even make into the Final Five. Well, early one Monday morning I got a DM on Twitter, “Fancy being my plus 1 for dinner tonite, Art can’t make it.” Turns out Eatlikeagirl’s BF had to bail at the last minute so I was called to fill in at the winner’s dinner. Lucky me! Niamh was there as Bisol’s representative and I got to tag along. The prize was an 8 course meal with wine pairings at the Chef’s Table at Trinity Restaurant in Clapham Common. One of the wines paired with our main of Roast Loin of Venison with red wine braised shallot, figs and pistacio was the Saam Mountain “Kooopmanskrail” Shiraz, Paarl, 2006. I’m not usually a big fan of South African wine but this shiraz was  a delightful companion. A savoury, bacon nose with hints of spices peeking through. A deep almost inky colour, on the palate it was all soft and silky round tannins, black pepper and sweet, ripe black  fruits rolling around. I thought the wine was a nice partner to the venison, a lovely dark fruitiness mingling with the venison and a chocolaty finish that seemed to last until the next bite. I could write about the entire meal but I won’t bore you with the details. Suffice it to say, the other 7 courses were also excellently paired by Trinity’s sommelier, Rupert Taylor. SAAM Mountain is one delicious South African wine that retails for about £11 online from Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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Strawberry Shortcake and Bisol (food and wine matching competition)

Way back in March or was it April, I went to the La Dolce Vita show which was a showcase for everything, (what else?)Italian and was introduced to the lovely folks from Bisol prosecco. I fell in love with their prosecco, light and lively, lovely little bubbles- the perfect aperitif. Niamh of eatlikeagirl blogging fame has joined forces with Bisol to present the Jeio prosecco in a food and wine matching competition. The idea is to tell them what you’re perfect match would be with their Jeio prosecco. 5 finalists will be chosen and invited down for a cook -off at  Bibendum’s Wine office HQ. The winner of the competition will be invited down to dine at the Chef’s Table at the foodies favourite haunt,  The Trinity Restaurant in Clapham Common South. I’ve eaten at Trinity and it is delicious. So much so that I’ve decided to enter the competition with my Bisquick Strawberry Shortcake recipe. Roberto of Bisol recommended fresh strawberries to me when I was at the Dolce Vita show. I went home and dipped the strawberries in prosecco –  bliss! So I went one step further and made this childhood favourite, made with my favourite, Bisquick! Here’s my entry: Ingredients: 4 cups sliced, ripe strawberries                            1/2 cup sugar                            2 1/2 cups Bisquick mix (available from Waitrose)                             1/2 cup milk                             3 tablespoons sugar                             3 tablespoons butter, melted                             1 quart of whipping cream                                                                                   2 vanilla pods                                                                                  2 tablespoons powdered sugar For the shortcake: Heat oven to 425 degrees F, in a medium bowl, stir together strawberries and 1/2 cup of sugar, set aside In another  medium bowl, stir Bisquick mix, milk, 3 tablespoons of sugar and melted butter until soft dough forms. Drop onto ungreased cookie sheet, drop by 6 spoonfuls Meanwhile, take whipping cream, scrape vanilla pods and add to whipping cream, add 2 tablespoons of powdered sugar (or to taste) and whip until stiff. Bake 10 to 12 minutes or until golden brown. Split warm shortcakes, layer bottom with strawberries and whipped cream,...

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The Girl and The Sleuth hit Covent Garden

Well, I have to say, I think I got the easy end of the deal for the Covent Garden Market Stall that  Eatlikeagirl and I did last week. After listening to her tell me about how she stayed up all night making soda bread (and it has to be the best soda bread this side of Cork) and the hours she spent cutting up cucumbers to be pickled, I was thankful that all I’d had to do was pick up the phone and place the prosecco order! Well, I was also in charge of procuring the ice bucket, cups and ice runs. And don’t forget, I did have to pour those heavy magnums! Seriously, it was sooo much fun! I love meeting the public and it was great to talk shop with people who are genuinely interested in what you’ve got on the table. Not to mention the fabulously tasty smoked salmon. It was a perfect partner for the prosecco. I love smoked salmon anyway but Frank Hederman is a magician. I don’t know how he does it but he manages to smoke the salmon in such a way that it’s unlike any other smoked salmon I’ve ever had. The flavour of the salmon was so intense, it was like smoked salmon on steroids and none of that oilyness that is so often sadly a hallmark of poorly smoked salmon. It was as if he somehow squeezed all the excess oil out of the salmon and just left essense of salmon. It was that good! And the prosecco was the perfect companion. Bisol’s Jeio is a light and fruity, lovely apples and pears on the nose and palate but not overly sweet, the bubbles just sweeping away the salmon and leaving my mouth ready for another salmon bite (that’s all we had time for, what with either serving up the salmon or dodging the rain, trying to make sure my laptop didn’t get wet). I really like the Jeio, it’s such an easy drinker...

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Prosecco & Smoked Salmon, coming up!

The Winesleuth usually GOES to events, not plans them, but for a change of pace I’ve teamed up with the London based Irish food blogger, Niamh of Eatlikeagirl to bring you smoked salmon and Bisol Prosecco. Next Thursday, 6 Aug., Niamh and I are going to be running a food and drink stall in Covent Garden as part of the Real Food Market at Covent Garden, happening every Thursday this summer. Niamh was approached not long ago to set up a stall and we thought it would be fun to do a type of pop-up bar smack in the middle of Covent Garden. I’ve been a big fan of Bisol prosecco ever since the Dolce Vita show held at Olympia back in April and had the chance to speak with Roberto Cremonese of Bisol (watch video below). It’s quality prosecco and the folks of Bisol have been producing it since 1542. Niamh is in charge of the food and she’ll be serving up smoked salmon from the fine Irish purveyor Frank Hederman, one of her favourites, accompanied by Niamh’s homemade brown Irish soda bread and homemade cucumber pickle. Sounds delicious and it should go down a treat with the prosecco. So, if you’re wandering around Covent Garden next Thursday and feeling a bit peckish, stop by and say hi to the Girl and The Sleuth! Where: Covent Garden When: 6 August from 12 noon to 8pm Price: TBD but will be reasonable! The Winesleuth chatting with Roberto back in April about Bisol Prosecco… [viddler id=7944d0b3&w=437&h=333] Share this:TwitterFacebookLinkedInPocketRedditGoogleTumblrEmailPrintPinterestLike this:Like...

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