Mixing with Prosecco with FIOL’s Commerce Advertising and marketing Supervisor, Gio Chiappardi

Backed by a strong household wine expertise, they lived and traveled all over the world, the place every concluded that nothing on the market really embodied what Prosecco meant for them. Thus, they began FIOL. We requested FIOL Commerce Advertising and marketing Supervisor, Giovanni Chiappardi to inform us extra about mixing cocktails with FIOL Prosecco.

 

Inform us about FIOL Prosecco.

FIOL is dedicated to bringing an elevated expression of Prosecco to the world. Rooted within the winemaking traditions of previous generations, we assembled a group of modern-day artisans: the most effective folks, the most effective grapes, winemakers, designers, and innovators.

FIOL’s wine imaginative and prescient, taste profile, and high quality management are overseen by Marzio Pol, an knowledgeable within the wine and glowing wine business, who has huge expertise advising prestigious wineries in Italy.

 

What ought to bartenders find out about suggesting and serving prosecco?

FIOL Prosecco in each expressions Classico and Rosé is greatest served at 6-8 °C (47-50 °F). FIOL Prosecco Classico, from 100% Glera grapes, is a flexible wine, suiting each event. It has restricted acidity and a reasonable alcohol content material, is each savory and candy with a full of life, bubbly sensation. The end is refreshing with notes of Mediterranean spices and lemons.

FIOL Prosecco Rosè, from 75% Glera grapes and 15% pinot noir from the identical area. It’s elegant with notes of raspberry and wild strawberry on the nostril and citrus lemon and white flowers on the palette, with a persistent end.

FIOL is the closest factor to having your Aperitivo in Italy. It’s good by the glass or combined into cocktails, similar to a Spritz, Bellini, or Mimosa. Each expressions pair properly with meals of all types, particularly with seafood, savory cheeses, cured meats and fruits.

 

What are you able to inform us about pairing prosecco?

Cool and stylish, versatile and with low ABV, FIOL is a wine fitted to each state of affairs: good as an Aperitivo, good with meals. It pairs lovely with the flavors of recent worldwide delicacies, in addition to with conventional Italian dishes. FIOL is proud to collaborate with a few of the greatest Michelin starred cooks on this planet. FIOL is probably the most awarded Prosecco on the Hong Kong IWSC when paired with Asian dishes. It’s good with Tempura, Cantonese Dim Sum, Sushi and Sashimi.

 

What are you able to inform us about this class of wine? How has it modified via the years?

Prosecco DOC has continued to develop double digit since its official introduction in 2009/2010 and is properly acknowledged globally. We have now seen a progress in consumption but additionally a continued effort by producers to innovating and enhancing high quality for an evolving worldwide buyer base and totally different consumption events. An innovation has arrived with Prosecco DOC Rosé launched in 2020/2021 (85% minimal of Glera and most 15% of Pinot Noir).

Prosecco DOC is now a global well-known drink for on a regular basis consumptions in several moments of the day and never just for celebration however extra for conviviality moments amongst mates having fun with life. It’s extensively recognised throughout generations and, additionally, affords to folks approaching glowing wine for the primary time a possibility for tasting an elevated expression of the class at an inexpensive value.

Prosecco continues to be the precise ingredient of alternative for a lot of cocktails, additionally with a low ABV, extensively utilized by many bartenders within the business. What makes the distinction is at all times the standard of the prosecco chosen for the combo

 

Glowing wines are well-liked in cocktails. Speak to us about this idea. 

The Spritz actually got here alongside and enlarged the prosecco viewers worldwide. The idea of a easy nice tasting cocktail that’s refreshing and glowing from a wine base was beforehand uninteresting. The glowing facet gave it one thing greater than only a flat mixer. The added enjoyable and complexity introduced forth from the bubbles provides it an interesting spin to customers and bartenders.

 

Any suggestions for bartenders wanting to combine with FIOL?

FIOL is a strong basis on which the bartender can rely to unleash inventive power.

Elegant and properly balanced, gifting a pleasing gentle effervescent expertise, each expressions of FIOL enable bartenders to introduce the flavors they like with out having to combat overly candy notes that are likely to masks their abilities. FIOL will be concerned in several recipes, from traditional cocktails just like the Bellini, Mimosa, or Sbagliato, to Spritzers and low ABV to digestive and Signature Cocktails. Make it your personal or ask FIOL for recipe ideas.

 

 

CANARINO

Elements:

• FIOL Prosecco
• 1 oz. aged grappa
• 0.7 oz. contemporary lemon juice
• 0.7 oz. sugar syrup
• 1 lemon peel
• 4 mint leaves

Preparation: shake all elements besides FIOL Prosecco with loads of ice. Pressure into a relaxing cocktail glass and prime with FIOL Prosecco. Garnish with lemon peel and mint leaves.

 

 

ROSA COLADA

Elements:

• FIOL Prosecco Rose
• 1.3 oz. Coco Lopez coconut cream
• 1.2 oz. White Rum
• 2 oz. contemporary pineapple juice
• 0.3 oz. contemporary lime juice
• 1 bar spoon citrus syrup
• ½ bar spoon Tonka bean syrup

Preparation: Add all elements together with crushed ice however excluding Fiol Prosecco Rosé in a blender and blend at excessive pace for circa 20 seconds. Pour rosé in a relaxing tumbler glass and add the content material of the blender. Garnish with a roasted marshmallow.

 

 

MEXICAN FIOL

Elements:

• FIOL Prosecco
• 1.2 oz. Mijenta Tequila Blanco
• 0.7 oz. banana cream
• 1 bar spoon of traditional gum syrup
• 1 bar spoon of citrus syrup
• 2 drops chocolate and occasional bitter
• Lemon peel extract

Preparation: shake all elements besides FIOL Prosecco to a shaker with loads of ice. Filter the content material in a double cocktail cup that’s chilled and pressure in a coupe. High with Prosecco. Squeeze the lemon peel and garnish with a swirl of lime.