A tremendous write-up from one of the nation’s largest news outlets that details the resurgence of this classic cocktail mixer in America’s mixology subculture. Highlighted in it is Cana’s Feast’s Barolo-Chinato inspired Chinato d’Erbetti as well as some other fantastic American aperitifs. Check out the article.
Source: The Wall Street Journal
Madeline Puckette, of WineFolly, explores Chinato d’Erbetti, its predecessors, and damn fine cocktails! Check out this interview with our very own Patrick.
Source: Wine Folly
On Chinato, Toby Cecchini writes:
“There’s never been an American version, until Patrick Taylor, the plucky winemaker at Cana’s Feast Winery in Oregon decided to try his hand, turning his own Nebbiolo into what he calls Chinato D’Erbetti.”
going on to propose,
“… He’s created what is easily the most beguiling fortified wine I’ve tasted from these shores.”
Toby suggests blending it into classic cocktails like Manhattans, and Vieux Carrés, and Blood and Sands and Martinezes and Negronis. Check out the full article over at the New York Times.
Source: New York Times
Some recent accolades for our Chinato:
“Lush, bitter and complex, the aromatized wines known as Barolo Chinatos have long been popular throughout Italy’s Piedmont region but only recently crossed the Atlantic and into wine and cocktail glasses across America…”
Said the staff at Imbibe in their 2011 Nov/Dec issue (No.34), describing our Chinato as “Bright yet earthy, this Chinato engages with notes of black pepper, cinnamon, sarsaparilla and rose petals.”
Source: Imbibe Magazine
Paul Clarke describes our Chinato D’Erbetti as “Deep and rich, with notes of chocolate, pepper and alpine flowers, and a gradual, lingering bitterness.” in the 2011 November issue’s Guide to Digestivos!
Complete with cocktail recipe ideas from Bent Brick’s Adam Robinson – don’t miss it!
Source: Mix Magazine
“It’s a bitter world out there — bitter as in a growing tide of cocktail bitters, digestifs and aperitifs.” Joe Gray of The Chicago Tribune says the Chinato d’Erbetti, “would perform well in cocktails where you want its herbal depth and hint of sweetness.”
Source: Chicago Tribune
Local food? Check.
Local beer & wine? Check, check.
Local liquor cabinet? Check this out!
Here’s what Aaron Mesh and the contributing staff at the Willamette Week had to say about our Chinato D’Erbetti in their annual publication for Portlanders: “Quite possibly our favorite mixed-drink component in the state…”
Source: Willamette Week
Cole Danehower of Northwest Palate calls our Chinato intriguing in his story of how this unique digestif came to be.
Source: Northwest Palate
Chinato d’Erbetti goes national! Read about how we’re the first domestic producers this rare style of Nebbiolo-based vermouth on Tasting Table.
Source: Tasting Table
Katherine Cole tells the story of local spirits and our Chinato’s blissful accessibility in this issue of The Oregonian. Read all about it…
Source: The Oregonian