Sunday, June 4, 2017


The Perfect Summer Time Bubbly That Goes With Everything

by Dwight Casimere

 Jen Wall with Barefoot Bubbly
 Barefoot Prosecco COC

 Antoine's Signature Crab Stuffed Pomapano and (below) its famous Baked Alaska

If I were going to settle on a single sparkling wine for summer fun, it might by Barefoot Bubbly Prosecco DOC-$10.99. Made in Italy in the Veneto, where Prosecco is traditionally produced, the sparkling wine is made with 100% Glera grapes, the original Prosecco grape mandated by local Italian law. If you're wondering if you're getting the real thing, both the facts and a taste evaluation guarantee that you are. First of all, the Italians and, in fact, most European countries are a lot more strict on winemaking than their counterparts in the U.S. Process's grape content and production methods are strictly regulated, so, even the most obscure, small production brand is required to have the same high standards as a larger, more well known house.

Enter Barefoot Bubbly Prosecco, which is owned by E&J Gallo. The company went to Italy with the idea of a making a premium Prosecco that was both affordable and had its own individualistic style. "We tasted over a hundred of the sparkling wines from the region and came away with pretty much the same impression...they all taste the same.We wanted to created something that was uniquely Barefoot and which gave our drinkers a totally different experience.," said Jennifer Wall, Barefoot Vice President and the brands long-time award-winning winemaker.

Barefoot is the most consumed wine of any in the American market. There's probably a good reason why. The brand delivers a consistently good tasting product at an affordable price. Let's go over the specifics of Barefoot Prosecco.

The wine is exactly what a Prosecco should be, with some added dimensions, There's some delightful summertime tastes of Meyer lemons, ripe grapefruit, Golden Apples and Asian Pear that make it perfect with seafood. Jen spoiled this wine writer by taking him to Antoines in New Orleans' French Quarter for some butter-soaked Pompano, their signature dish, smothered in crab and fresh lemon juice. It could not have been a more delightful taste combination.

The sparkling wine is also versatile. You can serve it alone or with appetizers and salads for an aperitif or first course, and carry it right on through a deliciously fresh and light summertime meal and on through dessert.

Antoine's rolled out their signature Baked Alaska, a creamy concoction of angle food cake, whipped cream and soft ice cream. So New Orleans and so delicious! Smothered in  rich chocolate sauce, it was the ultimate match with creamy Barefoot Prosecco DOC!



Story and photo gallery by Dwight Casimere

NEW ORLEANS--One of the nation's biggest moveable feasts just celebrated its 25th year and raised over a million dollars for local charities and the Nunez Community College Culinary Arts Program. The event kicked off with the nation's biggest block party, the Royal Street Stroll, where a record number of revelers followed Bacchus and the Crewe of the Cork and a 'second line' New Orleans brass band through the French Quarter to eat and drink the best from local chefs and the nation's and the world's finest winemakers and brewmasters such as Stella Artois. With major sponsorship from Barefoot Bubbly and Barefoot Wines, and an assortment of Wines of Portugal , Luis Jadot wine, Kobrand Fine Wine and Spirits, Banfi, Seven Three Distillery and exotic teas from Pure Leaf.

75 of New Orleans' top chefs offered delicacies along with 1,000 fine wines at the Grand Tasting for one night only at New Oreleans' most festive venue, Mardi Gras World. The Big Gateaux Show was a massive pastry competition, hosted by Chef Tariq Hanna of Sucré Full of scintillating displays of burlesque, pastries and cocktails that features celebrity chefs and judges alongside Burlesque starlets, Trixi Minx & Bella Blue.  This after-party followed the Saturday Night Grand Tasting.

There's not a better party anywhere!