Zayn Malik joins Mixoloshe as Chief Creative Officer and Co-Owner
The global superstar launches a custom Lychee Martini flavor, with a unique can design inspired by his own tattoos.
The fast-rising, award winning non alcoholic beverage brand, made with clean ingredients and nothing artificial will make its retail debut at Walmart, launching across the US with the retailer by end of October
Mixoloshe, a female founded and award winning non-alcoholic beverage brand, announces its partnership with celebrated award-winning artist and entrepreneur Zayn Malik, who has joined the company as the Chief Creative Officer (CCO) and Co-Owner.
The partnership will center around reshaping the narrative of the non-alcoholic beverage industry, as well as deep creative collaboration on marketing initiatives and upcoming flavor launches.
Additionally, Mixoloshe will launch in 500 Walmart stores across the country, marking the brand’s anticipated retail debut.
Zayn’s first flavor launch is a non-alcoholic Lychee Martini, a refreshing and exotic drink, that is sweet, floral, and slightly tropical. The can design is also captivating and unique, featuring replica illustrations of his own most beloved tattoos.
Mixoloshe was founded in 2022 to redefine the booming non-alcoholic drink category with a clean, alcohol-free take on cocktails and premium spirits that taste like the real thing.
Their collection offers a non-alcoholic range of popular cocktails, such as a Mojito, Old Fashioned, Gin & Tonic, and Margarita, as well as non-alcoholic Tequila, Whisky, and Gin, all made with real ingredients, and low in sugar, calories.
Mixoloshe’s soft seltzers and non-alcoholic spirits have been recognized globally as best in class, and in 2023 they were honored with the Bartenders Spirits Gold Award, Ascot Award Gold for Taste, and the SIP Awards in Gold, Silver, and Bronze, to name a few. Their collection includes 8 canned non-alcoholic cocktail varieties, including the newly launched Lychee Martini flavor, and three bottled non alcoholic premium spirits.
“The non-alcoholic beverage market is ready for disruption, which can create immense growth potential. We see consumers already shifting preferences towards healthier and alcohol-free alternatives, which provides an opportunity for a brand like MIXOLOSHE to redefine this industry. I could not be more excited about the chance to make some noise in the category of non-alcoholic beverages and build one of the most talked about drinks in the world.” – Zayn Malik
“Zayn is a creative visionary both in music and beyond. His passion for innovation and his ability to captivate audiences will undoubtedly help us redefine the narrative around the non alcoholic beverage category, with a fresh perspective on making healthy lifestyle choices and living well, irrespective of your beverage preferences,” said Kristina Roth, MIXOLOSHE Founder and CEO. “I’m looking forward to working alongside him and shaping a future for this category where the glass is always half full of possibilities.”
Soft seltzers are available in a 12 pack, and retail for $29.99. Non-alcoholic spirits are available in a 750 ml bottle and retail for $29.99.
For more information, please visit: mixoloshe.com.
Mixoloshe is a female-founded line of non-alcoholic seltzers and spirits that are formulated to taste and smell boozy without the booze. Whether you’re booze-free forever or just for the night, these drinks are the perfect inclusive answer to an age old question—what are we drinking? High in flavor and low in calories, MIXOLOSHE packs a party into every can of soft seltzer and bottle of non-alcoholic spirits. With a mission and ingredients that are anything but fake, the brand offers booze-free cocktail alternatives that taste like the real thing. Party tonight with no regrets tomorrow.
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Bubbly East Coast Prosecco Tasting! Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
DC Heads to NYC for Prosecco! Taste and Discover with Wine Expert Alan Tardi Wed June 26th at New York Wine Studio
Prosecco has gone from a little known mountain fizz to a vinous superhero, overtaking Champagne (and every other sparkling wine out there) and enjoyed by wine drinkers throughout the world, as the base of a cocktail or an everyday quaff.
But despite its huge popularity, most people don’t know much about it.
And there is much more to Prosecco than many people are aware.
”My objective is to
clarify the critical differences
between the original ancient Conegliano Valdobbiadene Prosecco and
the DOC Prosecco that was enacted in 2010.”
Alan Tardi
New York Wine Studio
Prosecco is produced only in Italy, in the Northern regions of Veneto and Friuli, and there are three official Prosecco appellations.
Prosecco DOC
One of them, Prosecco DOC, was created in 2010. It occupies a huge, mostly flat area encompassing almost two entire regions and accounts for most of the 700+ million bottles of Prosecco produced each year.
Conegliano Valdobbiadene Prosecco DOCG
Conegliano Valdobbiadene Prosecco DOCG is a tiny area in the foothills of the Dolomites consisting of 15 small municipalities in the province of Treviso. This is the ancient winegrowing area where Prosecco was born and made a miraculous comeback in the aftermath of World War II.
![New York Wine Studio's Alan Tardi](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-24-at-6.13.37 AM-898x1024.png)
New York Wine Studio’s Alan Tardi
Besides its pedigree, there are numerous factors of the Conegliano Valdobbiadene enclave that distinguish it from any other winegrowing area in the world: complex and diverse topography, variety of soils, native grape varieties, distinct sub-areas, ancient history, and varied typology—bubbly, fizzy, and still; secondary fermentation in tank or in bottle, leaving sediment in the bottle (known as Ancestral Method) or removing it (Traditional Method).
In this class—which takes place right in the middle of National Prosecco DOC week—we will discuss the origin and evolution of Prosecco in the Conegliano Valdobbiadene area. We will also examine the two additional Prosecco appellations created in 2010.
But most of the time will be devoted to exploring and tasting Conegliano Valdobbiadene Prosecco through a lineup of 8 exceptional terroir-driven wines, in a variety of styles, that demonstrate the unique characteristics, complexity, and diversity of the original Prosecco.
Participants will also learn how to say “CONEGLIANO VALDOBBIADENE” like an Italian!
Alan Tardi has arranged a fantastic lineup of unusual and exceptional wines (half of them are coming directly from Italy) which demonstrate the various factors that characterize the complexity and uniqueness of Conegliano Valdobbiadene: Different production methods (“Tranquillo” i.e. still, Martinotti, Classico/Traditional, Ancestral); frizzante, spumante; single vineyards, Rive, native grape varieties; diverse, soils, terroirs and topographies.
List of Wines
- Prosecco Tranquillo DOCG “Il Canto Antico” — BORTOLOMIOL*
- Colli Trevigiani IGT Verdiso Frizzante Sui Lieviti — GREGOLETTO
- Progetto 5 Varietà Conegliano Valdobbiadene DOCG Brut — MARCHIORI*
- Conegliano Prosecco Superiore DOCG Rive di Ogliano Extra-Brut — BIANCAVIGNA
- Superiore di Cartizze Brut DOCG — RUGGERI*
- Superiore di Cartizze DOCG “Private” Rifermentato in Bottiglia 2014 — BISOL
- Conegliano Valdobbiadene Prosecco Superiore DOCG Rive di Carpesica “S.C. 1931” Metodo Classico — BELLENDA*
- Valdobbiadene Prosecco Superiore DOCG Asciutto, Rive di Colbertarldo, Vigneto Giardino — ADAMI
- Torchiato di Fregona Colli di Conegliano DOCG “Ciàcoe” 2016 — CA’ DI RAJO*
*Shipped directly from the winery in Italy
Find more information and buy tickets at New York Wine Studio or at the link below.
https://www.newyorkwinestudio.com/original-prosecco
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Bob Dylan’s Bourbon Feud: Heaven’s Door Kentucky vs Tennessee
Heaven’s Door Spirits, Bob Dylan’s highly awarded collection of super-premium American whiskeys, is turning up the heat on the age-old debate of which state, Tennessee or Kentucky, makes the best bourbon.
For as long as corn’s been cracked and stills have bubbled, Kentucky and Tennessee have been turning pristine limestone water and grains into a coveted amber elixir.
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud
Heaven’s Door’s Great State Bourbon Debate rekindles the friendly feud between these two bourbon powerhouses, inviting whiskey lovers everywhere to put their palates to the test and voice their opinion.
Heaven’s Door sets itself apart as the first brand to offer both a Kentucky and Tennessee bourbon, giving fans a unique chance to compare.
The brand’s Kentucky Straight Bourbon, Ascension, and Tennessee Straight Bourbon, Revival, are made from high rye mash bills with grains largely sourced local to the distillery, and barreled at the same proof, yet yield vastly different taste profiles. Heaven’s Door invites you to level set, savor and decide which bourbon pleases your palate and wins your heart.
A Tale of Two Bourbons
Many folks mistakenly believe that bourbon can only be made in Kentucky, but the truth is, bourbon can be crafted anywhere in the U.S.
What makes an American whiskey a true bourbon is a special set of rules: it has to be made with at least 51% corn, distilled at a certain proof, and aged in new oak barrels.
Kentucky and Tennessee both have storied histories of producing excellent bourbon, with differences in water and climate producing distinct flavors.
Kentucky’s limestone water and Tennessee’s pure spring water are both famous for helping yeast thrive during fermentation.v
Differences in flavor profile come from the type and provenance of the grains used, the type of yeast used, water quality, the proof at distillation and the particular wood used to make oak barrel.
Even the location of the barrel warehouse, the circulation of air between the barrels being stored and where the barrels are within the warehouse (high up or near the bottom) all conspire to give impart flavor differences.
Heaven’s Door Kentucky Straight Bourbon, Ascension
Heaven’s Door Kentucky Straight Bourbon, Ascension, is a unique blend of two premium Kentucky straight bourbons aged for over five years and non-chill filtered, boasts warm and slightly sweeter notes of vanilla and baking spices. The limestone-filtered water of Kentucky, renowned for its purity, plays a key role in developing these rich flavors.
Heaven’s Door Tennessee Straight Bourbon, Revival
Heaven’s Door Tennessee Straight Bourbon, Revival, also aged for over five years and non-chill filtered, offers a drier profile with complex and sharp flavors. Unlike many Tennessee bourbons, Revival skips the “Lincoln County Process” – a charcoal filtering step – allowing the natural flavors of the local non-GMO grains to shine through, resulting in a lingering finish with hints of caramel, cinnamon, and nutmeg.
“We wanted to fan the flames of this old debate
between Kentucky and Tennessee bourbon
and showcase
our outstanding expressions of both styles.
We’re excited to hear what consumers think and how they experience these two classic bourbons.”
Alex Moore
Master Blender and COO
Heaven’s Door Spirit
Heaven’s Door marries art and craft in every bottle, drawing inspiration from Bob Dylan’s restless spirit to continually innovate. By sourcing non-GMO grains and honoring each state’s natural elements, the distinct character of each bourbon is evident in every sip.
Yo DC! Following your Heart and Need Media Attention? Reach to Publicity For Good, CEO Heather Holmes explains
Yo DC! Following your Heart and Need Media Attention? Reach to Publicity For Good, CEO Heather Holmes explains
Publicity for Good is a millennial run communications firm that provides high-level disruptive, publicity and social media services for wide array of purpose driven clients in the food, beverage and beauty industry.
In 2016 by Heather Holmes former miss Ohio international celebrated publicist and Forbes 30 under 30 nominee publicity for good has built a reputation as the countries number one PR agency for CPG brands that have social causes built into their DNA.
![Publicity For Food CEO Heather Holmes](https://dailyovation.com/wp-content/uploads/2024/06/HeatherHolmesPublicityForGood.jpeg)
Publicity For Food CEO Heather Holmes
Today’s conversation with Heather Homes from PublicityForGood.com has been edited for length and clarity. For the full, un-edited conversation, visit our YouTube channel here.
Joe Winger:
Heather Holmes from PublicityForGood.com. I’m a big fan because you’ve helped us facilitate a lot of previous conversations about food and drink and nutrition and all the things we like talking about.
What’s the most important thing that you want to share with the audience today?
Heather Holmes:
I really want to take away the unknown or worry about getting in the media. I want to make it more accessible to amazing brands and people.
So I definitely want to share tactical advice that if someone is reading this, they have a good story in business, they have the confidence that their story is good enough and they could absolutely make an impact and grow their business by getting in the media.
Joe Winger:
Starting with the basics, let’s pretend I have a company, I think I want public attention. I want to reach out to someone like you.
So what should I be thinking about? What do I present to you as a step one?
Heather Holmes:
Step one is really the intentionality of why you want to get in the media. What’s your goal? Are you wanting to reach more people? Are you wanting to get your story out there?
Are you wanting more sales and more people to buy your product?
You really need to know. Where you’re going first, and if you don’t know where you’re going, or you don’t have a vision, then it’s really hard to help you.
But if you have clarity there, then we can really pull back and help you identify your story, how you’re different, your why, and why your product and or company, would be really great to be in the media.
![The PublicityForGood Team](https://dailyovation.com/wp-content/uploads/2024/06/Screenshot-2024-06-14-at-10.53.55 AM.png)
The PublicityForGood Team
Joe Winger:
Now, looking at the grand scheme of the campaign, what kind of a campaign should we be looking for: expectations, results?
Heather Holmes:
After we know our outcome that we’re wanting to get more sales, more backlinks, or name in the media, then what I like to do first is work with every entrepreneur, and even if you have a product, to really reflect in “why your story matters”
Why does your product matter?
If you’ve never been in the media before, I take people for an exercise where I have them draw on a piece of paper, them as a baby, to where they are now.
I have them write the key pivotal moments that have happened in their life that have made them start that company, because those little components are absolutely a part of your story.
I’ve been in the media 700 plus times: Inside Edition, Fox News, The New York Coast, incredible media, but it hasn’t always been about being a publicist, right?
Yes. I’m the founder of Publicity For Good, but a lot of that has been my story or building a seven figure company from an airstream.
Now I have almost two under two with a third on the way.
So you need to have your key pivotal moments because those are things you can talk about in the media.
Then we need to look at what’s going on in the news and how we bridge the gap between your product. Relevancy.
Joe Winger:
People may not know you are a former Miss Ohio International. Can you tell us a lesson you learned from being a former Miss Ohio International that you’re using in today’s work?
Heather Holmes:
It’s really all about your platform and reaching new audiences.
When I was building my company I decided I wanted to get into pageants. I wanted to meet a community of like minded people that wanted to make a difference in the world.
It was a way for me to have a platform because at the time I was talking about why you absolutely can build a profitable business. But also make a difference in your community and make a difference amongst your team. And really just build an incredible legacy.
So that was why I did the pageants.
I did a bunch of publicity and again, it made me relevant and timely because that was what got me in the media because I was Miss Ohio and I was only Miss Ohio International for a period of time.
So it gave me that relevancy. So you have to be relevant.
You have to bridge the gap between what’s happening in the news, or we often use Awareness Days, National Nutrition Month, National Social Media Day, and you have to position your product or yourself as the solution.
[For example], we were talking about an incredible juice brand, but most pitches I see are very promotional, right? It needs to be how you or your product simplifies people’s lives. How are you adding value? Or you don’t have a product you need to inspire people.
Joe Winger:
You’re growing a 7- figure business. What’s it like growing a huge business while you’re taking care of your kids and for a while you were living out of your Airstream
Heather Holmes:
We lived out of a 23 foot airstream for 3 1/2 years. I went from dating to engaged, to married to [my first child] Rose, who’s almost two, who lived in our airstream with us.
The year the pandemic [hit] was our first million dollar year.
I think a lot of the reason why it was that year is because when March hit, everyone was so scared that we lost about 40% of our business, number one.
Number two, we had to hustle and grit to make it. There was no choice of failing. All the distractions were gone.
When you’re in an Airstream, all you have is your laptop, but we had no external distractions, and then everything else was closed.
So the only focus we could do was our business and we had to scale out of necessity because we didn’t want to lose what we had put so much time in.
Fast forward, we now have 22 acres where we live and we have two under two, we have one on the way, we’re a full time team of 40, and it’s not easy.
I say transparently, it’s a hot mess. There are so many miracles that happen every day, but life is one, right? I can’t turn off my founder hat and publicist hat and then “Oh, I’m a mom”. It’s all one.
So yes, I might have Rose [my daughter] on a call with me from time to time, but I’ve learned that the more you step in and embrace your life, who you are and the realness, sometimes people opt out and that’s okay.
And this is my legacy.
I like these missions that we’re doing good work to us is way more than a business. We want to grow your brand and mission and we take it so seriously.
So it’s not perfect. It’s not perfectly scheduled. I’m a full time mom, all the time on the weekends when the kids are sleeping, we’re working.
We know where we want to go, and these clients and ambitions that we’re aligned with and supporting are helping people with their health.
Joe Winger:
What an incredible story to share.
Heather Holmes: I have so much to share. Like I was adopted when I was a week old to having two under two and another one on the way and building a business and building a homestead.
It’s so crazy. Austin, who’s my husband, the first week we were dating, we’re all about intentionality. I have the journal and we mapped everything out.
This year, we were going to get engaged then married. Austin and I,l we will have been together almost five years.
We’ve had a kid every year. Rose will be two in June.
We want to build a business. We want to impact our clients, brands, and scale their business. We want our team to get better and flourish in their personal lives too.
This is our mission and I’ve seen so many miracles happen from getting in the media on a personal level.
I was talking to [a business owner client] and her business grew by 40% from getting in the media.
One of my favorite cookie brands, a mom had an incredible heart story. She went on our local news and she brought in $12,000 worth of sales, just the local people wanting to support her.
On the flip side, when people Google my name, it’s like my social currency, there’s all these articles. So I have so much peace in that. Our kids will see the good work we’re doing.
Joe Winger:
You’re talking to an audience of foodies. What is your favorite meal?
Heather Holmes:
We just had Indian food last night that my husband made and it was so good.
We used to live in San Diego and I think San Diego has the best food. It’s all fresh. We’ve traveled a lot. We’ve been to Bali, their food is pretty incredible too. Where we live [now] we’re right outside of Asheville and Charlotte. So they have some good restaurants, but like I’m not in the phase right now where I’m the foodie like I used to be.
[At our house] we have chickens and we have fresh eggs. So I’m obsessed with fresh eggs every morning. You’re living a good life when you can go get your eggs and have them at home with some goat cheese.
And honestly, I love Livermuth. Crazy. So I’d say some Livermuth fried in a cast iron with some eggs and goat cheese. It’s the simple things that I really do love.
Joe Winger:
Heather Holmes with Publicity for Good. As we wrap up, whether it’s a potential client, a potential vendor, someone wanting your help with publicity, what are the best ways to find, follow you, websites, social media, etc?
Heather Holmes:
You can go to PublicityForGood.com You can find me on social media as well.
https://www.linkedin.com/in/heatherdesantis
https://www.instagram.com/heatherdesantis
https://www.instagram.com/publicity.for.good
https://www.facebook.com/heatherdesantis
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Succotash Prime melds Steakhouse with Dixie & Asian flavors from Star Chef Lee
Succotash Prime melds Dixie & Asian flavors with Star Chef Edward Lee
A progressive perspective of classic Southern favorites. James Beard Award winner, Chef Edward Lee, brings his Korean roots and Southern repertoire to a soulful Southern menu.
Succotash Prime – restaurant’s revamped steakhouse
Succotash, celebrity chef Edward Lee’s luxe Southern restaurant in Penn Quarter known as Succotash Prime, the restaurant’s revamped steakhouse menu lists smoked steaks with a range of sauces and a la carte sides that maintain the Kentuckian and Korean influences Lee imbued into the original.
Lee calls the steakhouse format “an American classic” that lets people design their own meals.
The menu lists six different cuts of sustainably raised beef from well-regarded producers like Roseda Farms in Monkton, Maryland, Seven Hills Food Co. in Lynchburg, Virginia, and Creekstone Farms in Kansas.
Prices range from the $39 hanger steak to a $119 bone-in tomahawk ribeye for two, all of them spend brief time in a Southern Pride smoker in Succotash’s basement kitchen before getting seared and paired with sauces like soy-ginger glaze, blue cheese with furikake, or Cajun-spiced butter.
Sides include an Old Bay mac and cheese, cheesy grits, watermelon and fried peanuts, and collard greens with kimchi and country ham.
Succotash Prime isn’t just for Carnivores
Succotash Prime added a grilled eggplant steak with mint chimichurri, for vegetarians, and expanded its selection of fish dishes.
Popular dishes like the chicken and waffles with pickled okra, dirty fried chicken with honey gochujang sauce, deviled eggs, and Nashville hot oysters are still available.
The restaurant added new murals and made repairs inside the 10,000-square-foot space located inside a historic bank building at 915 F Street NW.
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How to Design a Zero-Waste Kitchen
How to Design a Zero-Waste Kitchen
By Caleb Leonard
As we witness the impacts of plastics and other waste on our planet, more and more people are looking to reduce, reuse, and recycle. Creating a zero-waste kitchen involves adopting a mindful and sustainable approach to reduce waste at every stage of your buying, cooking, and eating routines, and it is an impactful way to minimize your carbon footprint.
Here’s a step-by-step guide to help you get started:
Plan Ahead to Leave Less Behind
Look through your pantry and kitchen to see what you have on hand. Assess areas where waste is generated and rethink your shopping list.
Food waste can be prevented by effectively using your ingredients. Make creative use of leftovers. Freeze excess food for future meals. Don’t over-purchase perishable items. Make a shopping list and stick to it to avoid impulse purchases.
Buy in Bulk and Refill
Stock up on staples like grains, pasta, nuts, and spices in bulk. If you are heading to a store with bulk bins, bring your containers to avoid excess packaging.
Another way to reduce plastic packaging waste is by shopping at stores where you can refill cleaning and personal care products.
Choose products with minimal or sustainable packaging. Opt for glass, metal, or cardboard packaging over plastic whenever possible. These items can be repurposed or recycled.
Avoid individually packaged items and single-use packaging.
Shop Your Local Farmers Market
Shop Your Local Farmers Market
Farmers markets facilitate zero-waste kitchens.
Here’s how:
Reduced food packaging: Farmers markets offer fewer packaged and processed foods than grocery stores. Buying fewer single-use plastics keeps packaging waste out of landfills.
Local and seasonal produce: Farmers markets prioritize regionally grown and seasonal produce. By buying from local farmers, you support sustainable agriculture practices while minimizing the environmental impact of long-distance food transportation.
Bulk purchases: Many farmers markets offer the option to buy produce in bulk, allowing you to choose the quantity you need without redundant packaging.
BYOB (bring your own bag)
BYOB (bring your own bag)
Those flimsy plastic bags from the grocery store are no match for a reusable tote. Reusable bags made from canvas or recycled plastics are larger and more durable than single-use bags. Plus, more states are implementing fees to curb the use of plastic bags.
Go Green with Reusable Kitchenware
Most people know about reusable water bottles, but there are tons more reusable items on the market (many are dishwasher-safe too). From reusable K-cups for your morning cup of joe to stainless steel straws, there are lots of eco-friendly ways to eliminate kitchen waste.
Here are a few examples:
- Reusable food wraps (plastic wrap alternative)
- Washable cloths (paper towel/napkin substitute)
- Fiberglass chopsticks
- Compostable sponges
- Silicone storage/freezer bags (Ziplock alternative)
- Silicone muffin liners
Reusable products not only cut down on the production and consumption of new products, but they also save you money.
Consider Eco-Friendly Upgrades
With all the money you’ll save by going green, consider upgrading your appliances. New technologies use less water and electricity. The money you spend on energy-efficient appliances will be recuperated over time.
Freeze as You Please
A high-performance freezer is a powerful tool for keeping your food fresh. Food waste often comes from leftovers. Rather than throwing away leftovers, you can freeze them. These frozen meals can be quick and convenient options on busy days, especially when stored as pre-packaged meals.
Freezing foods can significantly extend their shelf life; this way, you can buy in bulk and take advantage of sales without worrying about ingredients spoiling.
If you have produce nearing its expiration date, freeze it before it turns. Freeze fruits, vegetables, and other perishables. Sauces can be frozen too.
Your freezer can also store dry goods. Freeze bulk items like nuts, grains, and flour for later use.
Reimagine Your Food Scraps
Reimagine Your Food Scraps
Almost all organic material has multiple uses. For example, banana peels make great hair and skin masks, banana tea is a powerful sleep aid, and plants love the potassium-enriched water of peels soaked overnight.
Orange peels can be boiled as a room deodorizer or baked and ground into a vitamin-packed powder.
Bones can be made into bone broth, and new plants can be grown from viable produce seeds, while herbs can be propagated for an endless supply of seasonings.
Before you toss it in the compost bin, perform a quick search and scope out any additional uses.
Compost is King
Composting is the backbone of the zero-waste kitchen. Once you have re-used your food in every imaginable way, it’s time to give it back to the earth. Create a compost pile in your yard; use a tumbling bin or a countertop composter.
Benefits of composting:
Reduced landfill waste: Food scraps account for a large chunk of landfill waste. When these materials decompose in landfills; they release methane, a potent greenhouse gas. Composting diverts these materials away from landfills, reducing their environmental impact.
Enriched soil: Compost improves soil structure, water retention, and nutrient availability. By composting, you’ll foster healthy plant growth, reducing the need for excessive watering and fertilizers.
Minimized odor and pests: Properly composting food scraps and yard waste reduces the likelihood of attracting pests and generating foul odors in trash bins.
A zero-waste kitchen is one way to live a greener, more eco-friendly lifestyle. Once you hit your stride in the kitchen, you’ll likely find other areas to cut waste. Small changes add up, and you’ll make a big difference.
Caleb Leonard is a freelance writer and marketing professional. A graduate of the University of North Texas, his interests include gardening, podcasts, and studying Spanish.
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DC Deserves Amazing Summertime wine! Trivento launches #TheFirstWhiteMalbec with Winemaker Maxi Ortiz
DC Deserves Amazing Summertime wine! Trivento launches #TheFirstWhiteMalbec with Winemaker Maxi Ortiz
There’s plenty of “other” product launches and then there’s Trivento’s Sunset Cruise launch for The First White Malbec. Clearly, Trivento is very excited.
NYC wine and food experts board the luxury yacht, from 1919, at Manhattan’s North Cove Premier Mega-Yacht Club & Marina.
A handful of NYC and East Coast wine and food experts board a luxury yacht, built in 1919, at Manhattan’s North Cove Premier Mega-Yacht Club & Marina. On-board, best-selling wine authors, top wine media, and NYC’s food and wine critics.
As we set sail, our wine glasses are filled with The First White Malbec in the world, produced by Argentina’s Trivento and Winemaker Maxi Ortiz.
It’s easy to be taken by the moment. You look up and see the majestic NYC coastline. Look around the yacht, even the most local New York cynics have their jaws agape. It’s just breath-taking to see.
Moments later, the crew aboard the Ventura Sailing Team are passing out delicious seafood and chicken-based appetizers to pair with Trivento’s White Malbec.
Ventura Sailing Team are passing out delicious seafood and chicken-based appetizers
We sail through the bay, passing the Brooklyn Bridge in the distance, coming up on Governor’s Island and of course, The Statue of Liberty.
Passing along the Brooklyn Bridge
Why Trivento’s White Malbec is a world-class Innovation
For over 150 years, Malbec has been grown widely throughout Argentina. Its deep purple color, rich aromas of plums and red berries. It’s perfect for smooth, supple red wines.
The fact that Winemaker Maxi Ortiz dares to take an incredible red wine and turn it into a white wine, shows world-class innovation, confidence and vinification prowess. But as we’ll learn further below, it wasn’t an easy process.
Ortiz later explains in detail, it took 4 years of trial and error. Getting closer and closer, but not perfect enough for him. What we taste today is a culmination of his efforts and lessons.
What does Trivento’s White Malbec taste like?
By now most of us on the yacht have had a second taste of the wine. It’s opening up and blossoming beautifully.
The color is surprisingly clear, crystalline.
The nose has aromas of white peach, grapefruit, subtle hint of red fruit.
It’s a very easy-drinking wine. Especially in the summer. The mouth has a refreshing acidity, light body. Notes of green apple. Pairs beautifully well with the seafood and light chicken dishes served here. I could also see it with a garden salad, caprese or sushi. Be daring and try it with BBQ as the acid will cut into the fatty meat.
Hearing from Trivento’s Team, Juan Jose Gil
Juan Jose Gil directs the Trivento brand in the United States.
He explains that Trivento was founded in 1996 by the group Concha y Toro. It was the first time they left Chile to make an investment outside of their origin when they chose Mendoza, Argentina.
They started with a very small vineyard of 154 hectares. Today these Malbec experts have 12 vineyards in four different valleys and over 1,764 hectares of vines. They offer Malbec at every price point and every value tier.
The company has three pillars: Innovation. Sustainability. Excellence.
From Juan Jose Gil’s explanation, all 3 pillars are thriving together as we sip their most innovative wine, from grapes farmed on their sustainable vineyards, enjoying its excellent quality.
Winemaker Maxi Ortiz playfully posing with the Statue of Liberty
Winemaker Maxi Ortiz Reveals His White Malbec Process
Ortiz has been working at Trivento since 2006, helping to build it into the fourth biggest winery in Mendoza.
2019 was their first vintage of Trivento White Malbec. But it’s come a long way from what the world is tasting today.
However, for him, it’s a very special wine for more that just the innovation it represents, but also a positive impact on society:
“Sales from this wine
go to a scholarship program that helps students
with low economic resources and high academic performance to finish schooling.”
How did he create the white Malbec?
He revealed parts of his 4-year process. He picked the grapes the last week of January, 40 days earlier than regular. Then they quickly pressed the grapes in order to separate the skin from the pulp. However it’s not “white” yet. Then it was more of a rose.
Then he revealed the biggest secret of the process. A winemaking method that is common with red wines, but not whites. Ortiz got creative, invented and daring – and it worked. And unfortunately, we’re not going to share it here today. As competition is already growing!
“We were the first winery [back in 2019] to make a white wine with a red grape, which is the Malbec.
And it’s fantastic because nowadays you can see at least 10 different wineries making White Malbec.
So this is the first White Malbec and
in a way Trivento creates a new category of wine in Argentina.”
The quality is clearly there, As Ortiz explains further:
“The grapes came from the same region, from the same vineyard,
from the same places that we use for our [traditional Malbec] Reserve.”
For those who follow NYC weather, it was supposed to be thunderstorms the day of the Sunset Cruise. Bravely and happily, the launch decided to move forward anyway!
The weather was dramatic and cloudy (but dry) all throughout the cruise. Then, as if anointed by a higher power, just as Ortiz finished speaking, the rain started.
A slow, steady rinse that grew stronger. By the time we returned to dock, it was a heavy downpour. But no one was complaining. Wet smiles all around.
If Trivento White Malbec has a way of brightening your day even amidst a heavy thunderstorm, imagine what it can do for your backyard barbecue?
Find more on the Trivento website
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