What better place than Napa Valley to talk about Italian wine. Huh? Yes. Brian Larky, Chairman and Founder of Dalla Terra, holds court at Goose and Gander in St. Helena. (BTW, this place has great food and cocktails.)
What’s all the fuss about Italian sparkling wine, specifically Prosecco, Lambrusco, and Moscato d’Asti? The lastest episode of my Wine Without Worry podcast makes a return trip to Italy to find out. My guest is the charismatic Brian Larky, who I last saw on a January press trip with Jarvis Communications. So who is Brian? No big deal, he’s just a pilot, sailboat and yacht racer, ace powder skier, whitewater rapids guide, and SCUBA diver. Oh, and he founded a fantastic company that imports Italian wines: Dalla Terra.
Though the conversation is wide and varied, we did spend a lot of time talking about the rise in popularity of a trio of fizzy Italian wines. Listening back I was struck by Brian’s reasoning on why Prosecco, Lambrusco, and Moscato d’Asti have captured the imagination (and refrigerators) of the American wine-drinking public: they are festive and delightful. Bingo. There’s my episode title.
Wine Without Worry Episode 5 on iTunes: Festive and Delightful: The Italian Wines of Dalla Terra
As a shameless lover of all things bubbles I am very excited to go check this out! Hope you’re doing well!
Erina,
Brian is a great guest. I think you’ll really enjoy this episode. Warning: it may cause you to grab your passport and head straight to the airport. Hope to see you soon for some wine.
Best,
Jameson
You DO have a delightful and informative broadcast and
we, the listeners appreciate and enjoy the usefulness
of the knowledge shared.
And O YES, by the way, your guests are OUTSTANDING,
particularly BRIAN of Dalla Terra.
THANK YOU!!
Suzanne,
Thank you so much for your comment and kind words.
Best,
Jameson
Enjoyed listening. Brian’s viewpoint on prosecco is interesting, the fresher the better.
However, I would suggest that you try Col Fondo (the surlie) of prosecco. It is how prosecco was made until the 1970’s when the Charmat method was introduced.
It is extremely fresh and refreshing. Not all producers make good col fondo, but when it’s good, it’s hard to go back to a charmat method prosecco.
Susan,
I have not had Col Fondo; will seek it out. Thank you for the tip and your comment.
Best,
Jameson