The Charming Taste of Europe hosts "Move the Passion" in New York City: Spotlight on the wines of Abruzzo, Italy

On June 8th, the Charming Taste of Europe, in cooperation with leading wine and beverage marketing firms Colangelo & Partners and International Event & Exhibition Management (IEEM), presented “Move the Passion,” a glorious spectacle merging dramatic sights and sounds with some of the finest wines from the South-Central Italian region of Abruzzo and the Southwest French region of Bordeaux at three event venues across New York City. Wine industry professionals and consumers were welcomed at Halles des Lumieres, Arlo Rooftop, and New York Vintners to taste a range of Abruzzo white, rose’, and red vintages crafted from indigenous varietals like Pecorino, Trebbiano d’Abruzzo, and Montepulciano, as well as signature Italian grapes such as Pinot Grigio. Sparkling, dry, and sweet Bordeaux made from the native grape Semillon, and the international varietals Sauvignon Blanc and Cabernet Sauvignon were poured against a backdrop of colorful screen projections and an energetic DJ mix of beats.

In 2021, the Charming Taste of Europe launched a series of campaigns funded by the European Union to promote North American awareness of quality European products, including wine and other beverages and food. “Move the Passion,” highlighting the Italian Consortium for the Protection of Wines of Abruzzo, Italy, the late harvest wines of Bordeaux, France, and the agricultural produce of Greece, marks the fifth consecutive year of the campaign.

The verdant and varied landscape of Abruzzo, encompassing the Apennine Mountains and the Adriatic Sea, and situated between Marche, Lazio, and Molise, is prime winegrowing territory. Wine is made in all four provinces—Chieti, Teramo, L’Aquila, and Pescara—with Chieti accounting for around 75% of production. Abruzzo is renowned for its wines crafted from the following indigenous varietals:

White Grapes

Trebbiano d’Abruzzo (considered the most prominent native white varietal grown in Abruzzo)

Flavor Profile: Crisp and vivacious, with a vibrant acidity and salinity, aromas of fresh citrus and orchard fruit, and nuts, and notes of lemons, green apples, pears, lemon, and almonds. Over time, the inherent acidity, salinity, and fresh fruitiness of Trebbiano d’Abruzzo wines mellow and begin to develop a dried fruit, compote, and herbaceous flavor profile.

Pecorino (a “forgotten” indigenous grape customarily used as part of a blend that saw a renaissance in the late 1990s when it was crafted for the first time as a single-varietal wine)

Flavor Profile: Medium-bodied, with an energetic acidity and salinity, aromas of white flowers, citrus, and fresh herbs, and lively notes of orange blossoms, lemons, grapefruit, apricots, and thyme.

Red Grapes

Montepulciano (Abruzzo’s most prominent red varietal and used to produce Montepulciano d’Abruzzo wines)

Flavor Profile: Montepulciano aged in stainless steel typically produce Montepulciano d’Abruzzo that are medium-bodied, have bright acidity, approachable tannins, fresh aromas of dark flower petals, mixed berries, red stone fruit, and herbs, and notes of violets, raspberries, blackberries, Bing cherries, and plums.

Montepulciano aged in oak casks or barrels tend to be fuller-bodied, with considerable structure and depth, well-rounded tannins, aromas of ripe dark berries, black stone fruit, vanilla, espresso, and scented wood, and rich notes of ripe blackberries, mulberries, cherries, plums, pomegranate, chocolate, and sweet spices. The flavors in oak-aged Montepulciano d’Abruzzo tend to evolve and become increasingly integrated and complex with time. Montepulciano is also used to produce the rose’ wine Cerasuolo d’Abruzzo. The thick and dark skin of the Montepulciano grape gives Cerasuolo d’Abruzzo an amaranth hue after undergoing maceration for only a few hours.

Cerasuolo d’Abruzzo

Flavor Profile: Fresh and vibrant, with energetic acidity, balanced minerality, aromas of red berries and fruit, and herbs, and notes of raspberries, cranberries, Bing cherries, pomegranate, and thyme.

Wine industry professionals were given the opportunity to explore a range of quality Abruzzo wines with a carefully curated Italian menu during a dinner at Halles des Lumieres featuring leading sommelier and wine consultant and educator Jeff Porter of Wine Enthusiast. Each course was paired with two wines.