The Slavonija wine region occupies the eastern inland third of Croatia, forming the largest wine-producing region in the country both in area and volume, with over 30 million liters of wine produced annually across 5,800 hectares of vineyards.
It is located in the Pannonian Basin, bordered by the Danube, Drava, and Sava rivers. Slavonija features a moderate continental climate with cold winters, hot summers, and high sunshine hours, which is ideal for viticulture -- a practice since the Roman times. Vineyards are found planted on free-draining soils that sit atop gneiss and granite base soils. The various river systems create alluvial deposits that are well suited to the cultivation of vines.
There are six subregions of Salvonija: Daruvar, Dakovo, Feričanci, Kutjevo, Slavonski Brod and Orahovica. Enosophia (formerly Feravino) resides in Feričanci, a municipality in Osijek-Baranja County covering a total area of approximately 45.8 km² (17.7 sq mi) near the borders of Hungary, Serbia, and Bosnia. The winery itself is located in the village with the same name as the municipality. The name "Enosophia" is derived from Greek, meaning "wisdom of wine," reflecting the winery's deep-rooted tradition and its ambition to create a compelling wine story.
The original cellar was built in 1804 with the founding of a winery by the Mihalovićs -- a Croatian noble family from eastern Croatia. The Fericeva region (western Osijek-Baranja County) is known for its Graševina and Frankovka (Blaufrankish) and shares a similar tradition as Villany Hungary. The current winery was established in the 1960s, privatized as an independent company in 1996, and in 2015 merged with the current owners Osilovac d.o.o. The Today Rosé sparkling wine is made from 100% Frankovka, the Croatian synonym for Blaufränkisch. The grape is grown widely in Central Europe and is also referred to as Lemberger, Kékfrankos, and Franconia. In the vineyard, Blaufränkisch buds early, ripens late, and delivers generous yields. It needs a warm environment to fully mature, which explains its distribution in wine regions close to the heat of the Pannonian Plain. In general, the black-skinned grape provides juicy fruit with noticeable acids and tannins.
The sparkling wine was made using the Charmat method for production for the secondary fermentation. This is a process used to produce sparkling wine by trapping carbon dioxide in a large, pressurized stainless steel tank, or autoclave. It is very fruit forward as bright citrus notes advance with noticeable yeasty texture providing roundness and a pleasant mouthfeel. Lasting effervescence.
Explore Notre Dame, venerate the Crown of Thorns, and walk through medieval monasteries and cathedrals. Along the way, enjoy tastings in Champagne, Burgundy, and Châteauneuf-du-Pape—all enriched by Steve’s deep knowledge of Church history and Catholic wine tradition.
The dates are November 5th - November 13th 2026, so anyone interested has a full year to prepare. As for all curated experiences, the price may seem high ($4,399 - Price per person, double occupancy) but includes hotel accommodations, most meals, luxury motor coach, local guides, and more.
For those in the Washington D.C. area, there will be an information meeting October 23rd, 7pm, at Holy Spirit Catholic Church and follow Capstone Vineyards for another possible information session.
ITINERARY
Day 1: Thursday, November 5 - Depart USA
Begin the pilgrimage with independent overnight flights to Paris, France.
Day 2: Friday, November 6 - Arrive in Paris
Arrive in the City of Light and meet the dedicated French Tour Manager. Visit the iconic Notre Dame Cathedral to venerate the Crown of Thorns, then witness the stained glass of Sainte-Chapelle and explore the historic Conciergerie. Gather for a welcome dinner and overnight in Paris.
Day 3: Saturday, November 7 - Paris
Celebrate Mass at the majestic Sacré-Cœur Basilica. Visit the Chartreuse store and enjoy a guided walking tour. Continue to the Chapel of the Miraculous Medal and the nearby St. Vincent de Paul Chapel. The afternoon offers time to explore Paris at leisure—perhaps the Eiffel Tower, Napoleon’s Tomb, or the
Arc de Triomphe. Overnight in Paris.
Day 4: Sunday, November 8 - Reims | Dijon
Travel to Reims to celebrate Mass in its grand cathedral. Visit the Basilica of St. Remi and its museum, followed by a champagne tasting at a renowned maison. After a group lunch, continue to
Dijon for overnight.
Day 5: Monday, November 9 - Dijon
Begin with Mass at Dijon Cathedral and a tour of the Ducal Palace. Visit the historic Château du Clos de Vougeot and enjoy a wine tasting at Château de Pommard. Evening at leisure and overnight in Dijon.
Day 6: Tuesday, November 10 - Cluny | Beaune | Dijon
Journey to Cluny Abbey, once the spiritual heart of medieval monasticism. In Beaune, celebrate Mass at the Basilica of Our Lady and visit the famed Hospice. Conclude with a wine tasting before returning to
Dijon for the evening.
Day 7: Wednesday, November 11 - Avignon
Depart for Avignon, stopping en route for wine tastings in Ampuis and Tain l’Hermitage. Celebrate Mass upon arrival. Evening at leisure and overnight in Avignon.
Day 8: Thursday, November 12 - Avignon
Celebrate Mass at the Basilica Sainte-Perrie. Explore the Palais des Papes and the Pont d’Avignon. Visit the historic Châteauneuf-du-Pape and enjoy a tasting at Château La Nerthe. Gather for a special farewell dinner and overnight in Avignon.
Day 9: Friday, November 13 - Return to USA
Depart for Marseille Airport for return flights home.
Teroldego is an ancient grape and it most likely originated in the Piana Rotaliana -- a large alluvial plain located in northern Trentino, Italy, situated between the Adige River and the Noce River. Written documentation dated to 1300 attests to its use in this region. And the knowledge of this grape spread after the Council of Trent (1545-63) as Bishops and their attendants most likely consumed Teroldego wine during the Council and then returned back to their dioceses with samples of the wine.
According to wine-searcher.com, DNA testing has revealed that Teroldego is a parent of Lagrein, and a sibling of Dureza, a parent of Syrah, thus making Syrah a "nephew" of Teroldego. The grape is known for producing deeply pigmented red wines with intense black cherry aromas, firm tannins, and refreshing acidity. It is characterized by high anthocyanin content, resulting in a dark color even in warm climates (anthocyanins are water-soluble vacuolar pigments).
Teroldego loves soils that are well drained and rich in minerals: in the Piana the soil is made up of limestone, granite and porphyritic stones brought downstream by the Noce river. Growers encounter some other issues – the late-ripening grapes do not always reach full maturity in the cool alpine climate, and are prone to falling off bunches easily, especially in windy sites. In humid years, botrytis bunch rot can cause problems.
Six Wicket Vineyards is located in the Middletown Valley at the foothills of Maryland's Catoctin Mountains. They planted Teroldego in 2019 at 975 feet in elevation on weathered greenstone soils. Greenstone belts are ancient geological formations primarily composed of metamorphosed volcanic and sedimentary rocks, predominantly altered basalts, which have a characteristic green color due to the presence of minerals like chlorite, epidote, and actinolite formed under heat and pressure.
The Catoctin Breeze Vineyard Teroldego 2020 is made from grapes sourced from Six Wicket Vineyards where the 2020 vintage was considered a very good year. With no September rain, the grapes were able to ripen on the vine into mid-October allowing for optimal phenolic ripeness which the winery suggests "is proven in the delicate tannins and balanced acidity". After fermentation, the wine was aged for nine months in 37% new French oak. The nose starts with noticeable spice and herbaceousness which is followed by a more delicate body than I had expected, soft tannins, and favorable acidity. A charming wine.
Mljet is the southernmost island in Croatia, located between Dubrovnik and the island of Korčula, It's nickname, the “Green Island”, is derived from the dense forest of Alepski Bor (Aleppo Pine) that extends from the sea’s bed to the highest point of the island. This Aleppo Pine (also known as the Jerusalem Pine) was brought to Mljet before the time of Christ and is conserved through the Mljet National Park.
There are also a few autochthonous grape varieties planted in the northern part of the island near the village of Kozarica and courtesy of the Hazdovac family. Over a century ago Baldo Hazdovac planted Kuljenača and Mrkuša vines from land acquired from the Church. Viticulture and winemaking skills were passed down through four generations. About five years ago brothers Baldo, Mateo and Martino, along with their parents Marijo and Pavle, transitioned to a commercial entity: Hazdovac Winery.
I recently tasted their Hazdovac Meleda 2022 ($32) which was purchased through Croatian Premium Wine Imports. Online information on the Mrkuša grape is sparse but it can only be found on Mljet - and perhaps only through Hazdovac Winery. Some AI generated searches confuse the grape with Maraštinae, a light-skinned grape variety. The wine's name Meleda refers to an older name for the island. The wine shows bright acidity with bright cherry fruit with an herbaceous and lasting finish.
The Effervescence Unleashed Cocktail of the Month for September 2025: The Amaro Spritz. Simply add the amaro to a drinking vessel, add sparkling wine, and top with sparkling water - in this case the Spindrift® sparkling water.Ingredients
2 ounces Amaro: Amaro Salento Classico
3 ounces sparkling wine: Iron Horse Vineyards Summer Cuvée 2021
Top with Spindrift® sparkling water.
The Amaro Salento Classico is comprised of 45 herbs, vegetables, roots, peels, seeds, flowers, and rhizomes, including cinchona, gentian, bitter and sweet orange, elderberry, wormwood, chamomile, pigeon pea, and quassia.
The Iron Horse Vineyards Summer Cuvée. This Blanc de Blanc is made from selected lots in their Green Valley of Russian River Valley estate known for producing expressive and fruit forward grapes. Interestingly they add a little Pinot Noir along with Chardonnay in the dosage.SRP is $75.
The Effervescence Unleashed Cocktail of the Month for August 2025: The Sparkling Wine Whiskey Cocktail. Simply add the rye whiskey, honey, and lemon juice to a shaker. Shake for 10-20 seconds and top with sparkling wine.
Ingredients
2 ounces Gin: Catoctin Creek Hot Honey Rye Whiskey
2 tablespoons lemon juice
2 tablespoons honey if not using the Hot Honey Rye
Top with sparkling wine: Russian River Cuvée 2021
The Catoctin Creek Hot Honey Rye Whiskey is comprised of potstilled 100% rye whisky, three types of local Virginia honey (wildflower, clover, and buckwheat), and an infusion of chile peppers. Catoctin Creek is located in Loudoun County Virginia. SRP is $52.
The Iron Horse Vineyards Russian River Cuvée has multiple layers of meaning. Originally named for the historic Reagan-Gorbachev Summit Meetings in 1985, it also refers to the vineyard’s unique location in the Russian River area, and it is a reference to the 19th century taste of the Tsars for richer bubbly that made Cristal famous. The Russian River is the “richest” in the Iron Horse line up, though still technically brut-level dry.. SRP is $58.
It's been a number of years since I visited Bristol Tennessee-Virginia and loved spending time on State Street during the MLB's Speedway Classic. After a mandatory lunch at the historic Burger Bar we walked across the border to visit Lost State Distilling - a small, but prolific producer of Tennessee whiskey, bourbon, vodka, gin, rum, and canned cocktails. The distillery resides in a century old building sitting just below the famed State Street sign and across from the historic Bristol Train Station. It has been operating for about five years - and somehow I had missed them during my last trip to the Bristol Rhythm & Roots Reunion music festival. Along with a mixture of Braves and Reds fans we participated in a short tour of their facility given by co-owner Joe Bianchi (who's son Nick is the other co-owner and head distiller) which concluded with the ability to sample their entire portfolio.
The operation is named after the "lost" State of Franklin where in 1784 the area of now Northeast Tennessee was offered to the Union from North Carolina as payment for debts from the American War for Independence. The cession was not accepted, and the residents of the territory seceded from North Carolina to become the State of Franklin. Unfortunately after 4 years North Carolina rescinded its offer of cession and fought to reclaim the now seceded lands. This event set the stage for Tennessee becoming an independent state in 1796 and according to the distillery, "Lost State Distilling’s products are made 'with uniqueness in mind' and 'represent the heritage of Appalachia'."
Lost State operates two different stills depending on the intended spirit. The whiskies run through a larger column still whereas the rum, gin, and vodka run through a smaller pot-column hybrid. Their barrel room is larger than expected with a heavy investment in new American oak barrels used for both the bourbon and charcoal filtered Tennessee whiskey. There are also rows of secondary use barrels for their gold rum and other offerings.
We decided to focus on the rum and vodka during our tasting and eventually purchased bottles of the Nolichucky Jack Silver Rum and Andiron Vodka. The vodka is a pleasant 100% corn expression with a slight sweetness and creamy texture. The Nolichucky Jack Silver Rum is distilled from 100% panela mash, which is evaporated sugar cane juice sourced from Columbia. This gives it a distinct flavor profile characterized vanilla and butterscotch and at 80 proof - very little burn. The rum is named after John Sevier, the only governor of the State of Franklin, and given the nickname "Nolichucky Jack" for his expeditions along the Nolichucky River. A variant of the silver rum is the Nolichucky Jack Gold Rum, made by aging the silver rum in used Franklin Four Straight Bourbon Whiskey barrels for just over a year. At 90 proof, this expression is hotter and more inducive to cocktails as opposed to a sipping rum. However, we preferred the silver.
Next visit we will focus on their whiskey which include a Bottled In Bond Tennessee Whiskey as well as cask strength, straight, and white whiskies.
While traveling through Italy last month, Prosecco was everywhere - by the glass or as a spritz - and usually the sparkling wine of choice for our family. Yet I had to make sure we had a decent amount of Franciacorta available to sip and this was normally through grocery store purchases. I would easily label Franciacorta the best of Italian sparkling wine and readily compare favorably to any other international effervescent wine. This Duca Diseo Brut Franciacorta is made in Lombardy by Cantina Chiara Ziliani. It is composed of 75% Chardonnay and 25% Pinot Noir grapes harvested in the vineyards of Provaglio d’Iseo, village in the heart of the Franciacorta DOCG region. It ages 18 months on its own yeasts providing a pleasant bready backbone layered with white peaches and pears. Continual bubbles...
What Is Franciacorta?
Franciacorta is a high-quality, traditional-method sparkling wine made in the province of Brescia, near Lake Iseo. Unlike Italy’s more widely known sparkling wine, Prosecco (which is made using the tank method), Franciacorta is produced using the metodo classico — the same labor-intensive process used in Champagne. This involves a secondary fermentation in the bottle, creating the elegant bubbles and rich, yeasty notes that define the world’s best sparkling wines.
A Protected Name
Franciacorta holds DOCG status (Denominazione di Origine Controllata e Garantita), Italy’s highest wine classification. This guarantees strict regulations on grape growing, winemaking, and aging, all with the aim of ensuring premium quality. Only sparkling wines produced within the defined Franciacorta region and made according to these rules can bear the name.
The Grapes Behind the Bubbles
The primary grapes used in Franciacorta are:
Chardonnay – lends elegance, freshness, and structure.
Pinot Nero (Pinot Noir) – adds body and depth.
Pinot Bianco (Pinot Blanc) – used in smaller amounts for softness and floral notes.
Some producers are experimenting with Erbamat, an ancient local variety that brings acidity and character.
Styles of Franciacorta
Franciacorta offers several styles to explore:
Brut – the most common style, crisp and dry with fine bubbles and citrusy elegance.
Satèn – unique to Franciacorta, made only from white grapes (mostly Chardonnay), with lower pressure and a creamy, silky texture.
Rosé – includes at least 35% Pinot Nero, bringing structure and red fruit notes.
Millesimato (Vintage) – made from grapes of a single year, aged at least 30 months on the lees.
Riserva – aged over 60 months, delivering depth, complexity, and toasty richness.
Aging Matters
Franciacorta must be aged a minimum of 18 months on the lees for non-vintage wines, which is longer than the minimum required for Champagne. This extended aging imparts complexity, with aromas of brioche, toasted nuts, and citrus peel.
Food Pairing & Serving
Franciacorta’s versatility makes it a brilliant companion to a wide range of dishes:
Brut pairs beautifully with shellfish, sushi, and light pasta dishes.
Satèn is excellent with creamy risottos or mild cheeses.
Rosé complements roasted poultry or charcuterie.
Serve chilled (around 6–8°C / 43–46°F) in a tulip-shaped flute or white wine glass to appreciate the aroma and mousse.
Why Franciacorta Deserves a Spot in Your Cellar
Franciacorta remains underappreciated outside of Italy, which means you can often find excellent bottles at a fraction of the price of Champagne. It offers an unbeatable combination of craftsmanship, terroir, and flavor — a true gem for sparkling wine aficionados and curious newcomers alike.
Next time you’re celebrating (or just enjoying a quiet evening), reach beyond the familiar. Let Franciacorta surprise and delight you — Italy’s finest bubbles, ready to sparkle.
Bonagiunta da Lucca; e quella faccia | Bonagiunta from Lucca; and that face
di là da lui più che l'altre trapunta | beyond him more embossed than the others
ebbe la Santa Chiesa in le sue braccia: | had the Holy Church in its arms:
dal Torso fu, e purga per digiuno | from Torso, and by fasting purges
l'anguille di Bolsena e la vernaccia". | the eels of Bolsena and the Vernaccia."
--Dante Alighieri's Purgatorio Canto XXIV
Vernaccia di San Gimignano, perhaps Tuscany's greatest white wine. It has long been esteemed by Italians from Dante's time through the modern era when in 1966 it became the first Italian wine to be awarded DOC status and 1993 upgraded to a DOCG status (the only Tuscany white wine having this designation). The Italian hill town of San Gimignano is surrounded by land that used to be the ancient Ligurian sea. Thus fossils and shells permeate the pliocene soil and clay providing mineral composition to the Vernaccia wines. These wines are also known for a string floral bouquet and abundant acidity.
Fattoria Poggio Alloro specializes in not only Vernaccia di San Gimignano, but also a Grappa made from the must of the processed grapes. The name Poggio Alloro means Bay Leaf Hill, and it refers to the bay laurel bushes that grow everywhere on their property. This is a destination providing spectacular views of San Gimignano and the surrounding rolling hills as well as organically growing a multitude of agricultural commodities from grapes; olives; fruits; vegetables; and grains: barley, oats, corn, sunflowers, durum, wheat, and farro to produce the delicious durum, semolina and farro pasta. With these, they offer cooking classes as well as a round of wine tasting.
These wines include, of course, Vernaccia di San Gimignano; but also Sangiovese to produce Chianti wine; and Canaiolo, Volorino, Malvasia and Trebbiano to produce the traditional Vinsanto sweet wine. The Vernaccia di San Gimignano DOCG is 100% Vernaccia and on the nose expect honeysuckle and perhaps tropical fruit. On the palate notice the minerality - the saline jumps forth - then alternating with pear, citrus and slight bitter almonds.
The Grappa di Vinacce di Vernaccia is a distillate obtained from the pomace (the solid part of the grape composed of skins and seeds) of Vernaccia grapes. This grappa is noticeably fragrant with both citrus and stone fruit mixed with a soft petrol.
Sonoma County includes multiple AVAs which in turn, include even more sub-AVAs. One of the coolest and foggiest of these is the Green Valley of the Russian River Valley -- situated in the southwestern part of the Russian River Valley, squeezed into the Petaluma Gap between the Coastal Ranges to the west and the urban spread of Sebastopol and Santa Rosa to the east. The Green Valley AVA was registered in 1983 with the name changed to the Green Valley of the Russian River Valley in 2007, tying the AVA with the region it is a part of. This move helped to distinguish Green Valley from the similarly named Solano County Green Valley AVA on the other side of Napa Valley. -- wine-searcher.com
The Green Valley of the Russian River Valley is cool because it lies on the edge of the Petaluma Gap meaning "that Green Valley is one of the last to have the fog burn off in the mornings, and one of the first to see it develop again in the afternoon. As such, the area's vineyards have a limited amount of exposure to bright sunlight every day, instead being subject to the cool, moist fog." The predominant soil-type is called “Gold Ridge”, a sandy loam that has excellent drainage and is perfectly, inherently balanced, making it one of the most coveted soil types, especially for growing Pinot Noir.
Iron Horse Vineyards takes advantage of this coolness and soil type and have planted approximately 160 acres of Chardonnay and Pinot Noir in the Green Valley. Their estate is divided into 39 blocks, farmed individually, harvested separately and then each vinified as a "single vineyard". They practice “precision viticulture”: Each block has been planted with site-specific rootstock and clone selections. All pruning, canopy management, irrigation, and cover crop decisions are determined on a block-by-block (and sometimes even vine-by-vine) basis, considering both the vintage and the long-term needs of the land. They use sustainable practices such as seeing hills with erosion control cover crop; mulching with grape prunings; and recycle water to frost-protect the vines as well as irrigate the gardens.
The Iron Horse Vineyards Winery Block Pinot Noir 2020 is made from a single clone, Pommard 5, grown on the four acre Winery Block at the crest of the knoll below the winery and tasting room. The grapes are hand harvested, then cold-soaked in stainless steel tanks for four to seven days. Before fermentation is complete, the new wine is gently pressed from the skins and transferred to French oak barrels. Fermentation then goes to completion in the barrels, allowing us to stir the lees as the wine goes through malolactic fermentation. This process crafts a magnificent Pinot Noir where the juicy and silky black cherry fruit flows with integrity to fill the palate. Hints of spice and minerality compliment the juicy fruit.
The Effervescence Unleashed Cocktail of the Month for July 2025 is the Limoncello Spritz. Simply add limoncello to a glass and top with sparkling wine.
Ingredients
1 ounce limoncello: Amaro Salento Limoncello
Top with sparkling wine: Breathless Blanc de Noirs
The Breathless Blanc de Noirs is a blend of 87% Pinot Noir, 6% Pinot Meunier, 5% Pinot Grigio, and 2% Chardonnay. It is made using méthode champenoise in Sonoma County by winemaker Penny Gadd-Coster.
The Amaro Salento Limoncello is crafted in Salento, Puglia by Amaro Salento.
Throughout Puglia we had seen bottles of Amaro Salento Classico in various grocery stores and restaurants and by chance we were passing near their Veglie distillery on our drive to Porto Cesareo. Hoping to tour the facility we pulled in to find founder Realino Mazzotta out front but unfortunately learned we could enter the distillery. However, he called for his son Francesco to bring us a samples of several products and it was immediately evident that our detour was a prudent decision. The inspiration for Amaro Salento s.r.l. started in the 1940s when Realino's father Raffaele opened Bar Venezia in the center of the small town of Veglie. Realino remembers him serving coffee corretto - a "correct" coffee with extra sugar and augmented with a bitter liqueur. During this time in Salento, home-made liqueurs were a common activity with very few commercialized spirits. Only in a few bars - like Bar Venezia - was it possible to sample liqueurs crafted from the maceration of native herbs and roots.
The recipe used by Raffaele was never officially written down and was suggested by a monk from the nearby convent of the Friars Minor of San Giuseppe da Copertino. This liqueur was apparently much much beloved by the American soldiers stationed in the town after the Liberation. And from our experience beloved by American tourists 75 years later. Sadly Raffaele died when Realino was young and the recipe was lost.
As life lead Realino to become an esteemed international conductor, he "maintained spiritual contact with his father by traveling through the fields and along the Ionian coast to collect rare herbs. Over the years, research also spilled over into libraries, through a meticulous selection of manuscripts that referenced some 'Herbe amarissime' (1767, Life of Saint Joseph of Cupertino – Domenico Bernino) that the saint used during penitential fasts." In 2014 Amaro Salento s.r.l. was born with the release of Amaro Salento Classico with the Amarissimo released a year later. Francesco relayed that the Classico was more in line with a sweeter amaro whereas the Amarissimo was aligned to a fernet. I chose the Classico and specifically it is comprised of 45 herbs, vegetables, roots, peels, seeds, flowers, and rhizomes, including cinchona, gentian, bitter and sweet orange, elderberry, wormwood, chamomile, pigeon pea, and quassia. Some of these botanicals I've never heard of. But this is a fantastic representation of an amaro - much nicer than most of the selections we tasted throughout Italy. We also purchased two other bottles - their Limoncello Salento and Bitter Rurale. The Limoncello is practically finished after being served nightly since our return as a palate cleansing digestif. It explodes with lemon flavor. Yet the biggest surprise has been the Bitter Rurale; throw out the Campari. It is a fantastic maceration of bitter orange, sweet orange, Roman wormwood, pomegranate, cascarilla, cinchona, gentian, and quassia. This bitter liqueur will be deeply missed after our last sip or Negroni.
Who enjoys Fernet-Branca? We were able to tour their Milano facility and even though Italian was spoken, learned plenty.
Fernet-Branca's history began in 1845 when Bernardino Branca, a self-taught herbalist, formulated this bitter liqueur. He and his sons marketed it as a cure for many common ailments and eventually started exporting throughout the world. We learned that they started exporting to Argentina in 1905 and this country is easily its top market. They even build an Argentinean distillery in 1925.
The exact composition of botanicals and herbs are secret but we saw a wheel that includes most of the ingredients. These are sourced from all over the globe and include Chinese rhubarb, Aloe ferox (bitter aloe), cinchona, chocolate, quinine, angelica, gentian, galanga, chamomile, linden (Tiliae flos), iris, saffron, zedoary, myrrh, and cinchona. Fernet-Branca has a higher alcohol content, at 39%, and lower sugar content than most other amaro and is aged in large barrique barrels. This helps explain its unique profile.
Apparently, Argentineans and Italians prefer consuming Fernet-Branca over ice with Coke. I would rather someone suggest an alternative cocktail.
Effervescence Unleashed Cocktail of the Month for June 2025: The Lo-Alcohol Sparkling Negroni Sbagliato Cocktail. Simply add gin and amaro to a shaker. Shake for 10-20 seconds and top with sparkling wine.
Ingredients
1 1/2 ounces Gin: Sipsong Spring Gin
1 1/2 ounces Campari or Amaro: Don Ciccio & Figli Luna
1 1/2 ounces or more non-alcoholic sparkling wine: Zilch Brut Bubbles
Sipsong Spirits is located in Sonoma County and the brand is intended to showcase Sonoma to the world. Spring Gin was inspired by the first days of spring. This seasonal gin is a snapshot of a fleeting moment in time, quite literally “Distilling The Moment”. Welcome to Spring in Sonoma County Wine Country. The cherry blossoms, orange flowers, fava flowers as well as wild pea shoots and Douglas Fir tips add stunning freshness to this gin along with many other botanicals.
Don Ciccio & Figli crafts Italian Herbal Liqueurs in Washington, D.C. most based on old family recipes born on the Amalfi coast. The recipe for their Luna Aperitivo dates to 1894 and this is a dark red-colored liqueur, with a multi-faceted bitter sweetness. Taste highlights begin with grapefruit, prickly pear, gentian lutea and chicory, and the party is joined by notes of rhubarb and vanilla.
Zilch Zero Alcohol Brut Bubbles is a sparkling drink made using Carbonated Water, White Grape Juice Concentrate, Malic Acid, Citric Acid, Sodium Benzoate and Potassium Metabisulphite (as preservatives). It is very white grape juice forward - not Niagara - but essentially white grape juice with subtle bits of stone fruit. Decent effervescence. Comes across a little sweet based on the fruit forward character of the juice and 0g added sugars. SRP is $15.
Grenache (also known as Garnacha in Spain) is one of the world’s most widely planted and celebrated red wine grape varieties. Known for its juicy fruit character, soft tannins, and adaptability to warm climates, Grenache is the backbone of some of the most beloved wines from France, Spain, and the New World.
Grenache is typically a medium- to full-bodied red wine with a bright, fruit-forward character. Despite its juicy fruitiness, Grenache usually has soft tannins and moderate acidity, making it an approachable and versatile wine. It’s known for flavors of:
Ripe red berries: raspberry, strawberry, cherry
Subtle spice: white pepper, cinnamon, clove
Herbal and floral notes: lavender, thyme, dried herbs
Earthy undertones: leather, tobacco, garrigue (a term for Mediterranean brushland scents)
Grenache is believed to have originated in the Aragón region of northern Spain. From there, it spread across the Mediterranean, finding a natural home in southern France’s Rhône Valley, as well as in Italy’s Sardinia (where it’s called Cannonau). Today, Grenache is grown in nearly every major wine-producing country, including the sun-drenched vineyards of McLaren Vale to the ancient soils of the Barossa Valley.
I was able to witness these expressions first hand during a recent Rediscover Australia Roadshow tasting at the Australian Embassy where I was blown away by the single varietal Grenache wines as well as a few GSM (or SGM) blends.
Grenache has a long history in Australia, first planted in the 19th century by European settlers. Initially used in fortified wines, Grenache found new life in the late 20th and early 21st centuries as winemakers began to appreciate its potential for producing elegant, medium-bodied reds that thrive in Australia’s warm climate.
McLaren Vale is known for its diverse portfolio of grape varieties that reflects the region's varied grape-growing conditions -- most notably due to topographical factors and proximity to the cooling influences of the Gulf Saint Vincent. Altitudes differ markedly according to the location, and different mesoclimates are created as a result of varying degrees of exposure to the Mount Lofty Ranges in the north and the Sellicks Ranges in the south. Overall, the climate is Mediterranean, with fresh sea breezes helping to moderate temperatures during the growing season. Chilly winds from the hills also cool the grapes on specific vineyard sites, helping to retain acidity and structure. McLaren Vale boasts some of the country’s oldest Grenache vines, some over a century old. Here, Grenache is often grown in sandy soils that impart a delicate perfume and supple texture to the wines.
The Barossa Valley is a compact region with a variable landscape of gently elevated terrain and flat valley floors. The overall climate is hard to categorize as conditions vary – not only due to the elevation but also because of the inland locations and the coastal influence. The valley floors are very hot during summer, with temperatures often exceeding 95°F (35°C). This, along with scant rainfall and limited natural water in the soil, makes irrigation essential. The Barossa Valley is home to the oldest still-producing Grenache vines in the world courtesy of Cirillo Estate Wines and thanks to the absence of the phylloxera louse. In general, the Barossa Valley produces Grenache with a touch more structure and savory depth. These wines often show layers of dark cherry, licorice, and gentle spice, underscoring the complexity that Grenache can achieve in the right hands.
Here are the Grenache single varietal wines and Grenache blends that raised our consciousness regarding the Australian version of this classic grape variety.
Yangarra Estate Vineyard 'High Sands' McLaren Vale Grenache 2021 ($300) Yes, out of our price range but crafted from old-vine (1946) Grenache grapes grown in the sandy soils of the High Sands vineyard. Aged on lees in a combination of old Austrian and French oak foudres, puncheons, and ceramic eggs for 11 months. Exceptional.
Seppeltsfield Barossa Grenache 2021 ($24) This wine is made from Grenache grapes sourced from Seppeltsfield plantings on the western ridge of the Barossa. It is made in a ‘joven’ style without any oak maturation which allows the natural fruit characters of this grape variety to shine. This wine was vinified through the historic 1888 Gravity Cellar– which is highly regarded for its small batch format and gentle maceration. Built into the hillside on a series of terraces, gravity guides the flow of fruit down through the winery to deliver gentle extraction of color, flavor, and tannin. Mouthwatering.
Yalumba Bush Vine Barossa Grenache 2022 ($20) This wine is made from old bush vines planted between 1920 and 1965 in various vineyards across he Barossa Valley floor. A range of terroir, including climate and soil types, can be found at each site, helping to make this individual and intriguing style of Grenache. Love it.
Yalumba Tri-Centenary Vineyard Barossa Grenache 2022 ($60) This wine is made from Grenache grapes from 820 gnarly old bush vines that were planted in 1889 at the Ancestor Vineyard in Greenock -- two acres of deep sandy loam soil over red-brown clay. The wine undergoes an unusually long maceration period of 372 days post-fermentation, which contributes to its silky texture and refined palate. Fantastic.
Paxton McLaren Vale Grenache 2022 ($33) The grapes are harvested from bush-vines planted in ancient soil formations at their Thomas Block vineyard. This vineyard experiences colder than average McLaren Vale mornings, and warm summer days, providing the perfect ripening conditions for producing the most elegant of Grenache. Luscious.
John Duval Wines 'Concillo' Barossa Grenache 2022 ($30) The grenache was sourced from survivor bush vines located south of Tanunda along with an old vine parcel from Moppa. After fermentation the wine was matured in a mix of tank (50%) and seasoned French hogsheads (50%) for 8 months. Elegant layers of fruit.
Zonte's Footstep 'Love Symbol' McLaren Vale Grenache 2021 ($25) The grapes were sourced from the Blewitt Springs sub-region of McLaren Vale, known for its ideal conditions for growing grenache. Expect soft-yet-juicy tannins and racy acidity, which create a mouth-watering experience.
Organic Hill Premium Founders McLaren Vale Grenache 2022 ($25) Sourced from NASAA Certified Organic and Bio-dynamically grown grapes at the Organic Hill Wines vineyard which is located in the Golden triangle of McLaren Vale. Probably my favorite.
Brash Higgins 'GR/M' McLaren Vale Grenache/Mataro 2020 ($46) This wine is a blend of 70% Grenache and 30% Mataro sourced from a biodynamically farmed site at Yangarra Estate in McLaren Vale. The grapes were hand-picked and co-fermented using wild yeast in an open fermenter for two weeks, contributing to a harmonious and balanced blend. Soft and silky.
Hither & Yon McLaren Vale Grenache/Mataro 2021 ($25) This regeneratively farmed wine is a blend of 70% Grenache and 30% Mataro from their Hunt and Sand Road Vineyard. The Grenache was first planted in 1960 using its own rootstock and a heritage clone. The Mataro was established in 2008 and both grapes were planted in an alluvial fan of sand, clay and gravel. Especially friendly.
Torbreck 'The Steading' Barossa Valley GSM 2022 ($43) The Steading (50% Grenache, 31% Shiraz, and 19% Mataro) is a collection of 45 different sources of fruit, some from our own vineyard estates as well as from growers on a share-farming basis. The wine is a result of the serendipitous discovery of small remnant patches of withered ancient vines, some well over a century old, that have been carefully nurtured back to life. These vines survived the worldwide phylloxera outbreak of the 1880s, and a century later, the vine-pull scheme in the Barossa in the 1980s. Layers of juicy fruit.
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