Voga popped on to the scene some years ago with an exciting new approach to marketing Italian wines in a striking cylindrical bottle design that has caught the world by a storm. You've probably seen it, hard to miss.
Their latest offering is called Baby VOGA Sparkling which comes in a small bell shaped bottle that surely will be a hit with the party and night club crowd. It would be fun anytime, on the beach, on a picnic, wherever. It is made of 80% Chardonnay and 20% Pinot Grigio and made in a prolonged Charmat method, just like they do in France.
I decided to do something different and introduced Baby Voga to a new friend, a rich and robust Imperial IPA from Idaho. Like the farmer boy and Italian super model destined to fall in love in the Rosetta Stone commercial, they got along famously.
My Facebook page lit up with comments when I posted this cocktail last night. I think I'm on to something. Do me a favor and like this.
The most famous beer and sparkling wine cocktail that I know of is of course the deadly Black Velvet, Champagne and Guinness Stout.
Here I decided to mix an Imperial IPA, AKA American Double IPA, because it is rich and full bodied. It has a dark bitterness that made a wonderful pallet for the bright lively citrus flavors of Baby Voga.
It was 2 parts beer to 1 part wine and I threw in a Maraschino Cherry for fun. Easy enough.
Make no mistake this sparkling wine is wonderful all by itself but also a great component for some very exciting cocktails.
Stay tuned we will be having more like this soon.
VOGA Italia's collection includes "crisp, delicious wines thoughtfully packaged in a revolutionary designed bottle featuring a unique resealable cap." They have garnered several awards and accolades for the wine's "sleek and sexy glass cylindrical bottle, presentation and most importantly taste." They retail for $5.99 to $15.99 and includes Pinot Grigio, Merlot, Moscato and Sparkling.
Served with a grilled thick and juicy pork chop and this Roasted Cauliflower and Potatoes With Lemon and Feta recipe found on Food.Com
Comments