Miami – Monday, September 12, 2016 – Miami Culinary Institute
New York – Wednesday, September 14, 2016 – Astor Center
San Francisco – Tuesday, September 20, 2016 – One Market Restaurant
MIAMI, FL (September 2nd, 2016) – The Consorzio for the Promotion of Asti is eager to announce a program of activities to promote and develop the education of Moscato d’Asti D.O.C.G. in the United States, with a series of educational master classes. The tastings’ main objective is to feature the distinguished values and characteristics of the D.O.C.G. denomination which has become the most renowned and highly regarded Italian sweet white wine produced in the Piedmont region. Characterized by exceptionally high quality and simple production methods, Moscato d’Asti is a very natural agricultural product. It retains the intense, musky aroma of the grapes from which it is made, Moscato Bianco. A sip brings to the pallet special notes that remind one of wisteria, lime, peach and apricot, along with hints of sage, lemon, and orange blossoms. The low alcohol content of Moscato d’Asti (about 5% by volume) makes it ideal for any occasion.
The activities kick off in Miami on September 12 at the Miami Culinary Institute presented by Lyn Farmer, a James Beard Award winning wine and food writer & WSET instructor. To showcase the wine’s versatility, Via Verdi Cucina Rustica will feature delicacies expertly paired by their esteemed chefs, Nicola and Fabrizio Carro. Following, Gregory dal Piaz, founding editor-in-chief of Snooth Media and author, will conduct a food & wine pairing master class in New York on September 14 at the Astor Center. While on the west coast, Geralyn Brostrom, cofounder and education director of Italian Wine Central, will guide the seminar in San Francisco on September 20 at One Market Restaurant. Additional tastings will be held in major markets in November, along with a consumer cocktail reception.
Cultivated for hundreds of years in the Piedmont region, Moscato Bianco is considered one of the oldest grapes grown in that area from which Moscato d’Asti is made. The vineyards extend over a surface area of about 9,700 hectares, on the rolling hills along the banks of the Tanaro river. These hills were declared a World Heritage Site by UNESCO with their distinguished shape, either elongated or gently rounded. The hills are dominated by the vineyards organized in parallel, almost geometric rows, meticulously well-tended resulting in an unmistakable and inimitable landscape.
The uniqueness of the taste of Moscato d’Asti is also a result of the production area’s climatic and geologic characteristics: the finest grapes come from calcareous soil, in microclimates, typical of the hills situated within the 52 communes, part of the provinces of Asti, Alessandria, and Cuneo. In particular, during the first days of September, Moscato Bianco grapes produce precious aromatic substances that announce the onset of harvest time, when the grapes are picked mainly by hand.
Moscato d’Asti is very popular in the United States, with almost 4 million bottles sold in the first quarter of 2016 alone. The denomination’s sales have risen over 70% in the last few years by consumers under the age of 45.
Participating Wineries: Azienda Agricola Caudrina, Coppo Canelli, Marenco, Michele Chiarlo, Saracco, Vigniaioli di Santo Stefano – Ceretto.
Wine educators and media are invited to attend the Master Classes by registering at this link.
Please visit www.ieemusa.com or www.astidocg.it for more information.
ABOUT CONSORTIUM FOR THE PROMOTION OF ASTI:
The Consortium for the Promotion of Asti is an institution which has protected and promoted both Moscato d’Asti and Asti Spumante all over the world since 1932. The Consortium sponsors research throughout specific scientific studies and through the application of technological innovations to improve the production process. In addition, it conducts quality controls along the entire production chain and ensures that the Consortium’s seal, which depicts the patron saint of Asti, Saint Secundus, on horseback, is not improperly used.
