Contact:
Paola Camillo Megan Deangelo
Tel. 347.307.6511 Tel.: 646.346.1750
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‘SIP TRIP WITH JEFF PORTER’ BRINGS ITALIAN CULINARY CULTURE TO AMERICAN WINE LOVERS IN FRESH, NEW FORMAT
New Web-Based Show Debuts with Exploration of Chianti Classico
November 5th, 2019, NEW YORK, NY – Co-Producers Jeff Porter, Vinepair (www.vinepair.com), I.E.E.M. (www.ieemusa.com) and Colangelo & Partners (www.colangelopr.com) announce today the debut episode of ‘Sip Trip with Jeff Porter,’ (www.siptripitaly.com) a culinary road trip through Italy with one of America’s most beloved Italian wine experts, sommelier Jeff Porter. Sip Trip launches on Vinepair’s social media channels including Youtube, Facebook and Instagram. The show, which is entirely shot on location and will be composed of 14 episodes in its first year, features over 40 of Italy’s top wineries and most prestigious wine regions.
“It’s been my dream to share the incredible experiences I’ve had ─ visiting Italy’s leading wineries, meeting the wonderful families behind the wines, exploring the culture and history of these beautiful regions ─ with all of my American friends and family,” says Jeff Porter. “For me, Sip Trip is a dream come true.” Jeff traveled from the Dolomites in northern Italy, drinking Trentodoc wines and snowshoeing through Alpine valleys, to the slopes of Mt. Etna in Sicily, over 10,000 thousand miles in total.
“Sip Trip is a new way to experience wine and culture, and Jeff is the ideal host,” explains Adam Teeter, co-founder and CEO of Vinepair. “The format is fun, fast-paced and experiential. Our readers will be able to viscerally experience the beauty and culture of Italy as well as Italian food and wine through the show.” Vinepair, the most trafficked wine, beer and spirit website in the world, boasts 5 million unique monthly visitors and a reach of 32.4 million Millennials and Gen Exers per month through all of their web and social channels.
Jeff made four visits to Italy over the course of one year to film Sip Trip, accompanied by two different Sommelier friends on each trip along with director Rob Martinez, a journalist from Vinepair and a local Italian film crew. “The concept for Sip Trip is straightforward: I travel with friends to Italy’s greatest wineries and wine regions, drink great wine, interview interesting people and explore the culture and history of Italy. What could be better than that?” explains Jeff. The tone of Sip Trip is fun and informative. Jeff and friends tell compelling stories of great wines, estates and regions in their historical and cultural context while avoiding technical wine jargon and repeated shots of swirling wine glasses.
“Americans love Italy and Italian wine but don’t necessarily have the opportunity to explore the places Jeff visited and get to know the people he met,” says Marina Nedic, founding partner of I.E.E.M. “Sip Trip will allow viewers to vicariously experience these beautiful places and leading Italian wine personalities.”
The Italian road trip will be bookended by a trip across America by Jeff and Somm friends during which he’ll drink the great wines he tasted in Italy with more Sommeliers in the US. “We want to share our love for Italy and Italian wine with as many wine industry pros and wine enthusiasts as we can touch, whether in a tasting or digitally,” said Gino Colangelo, owner of Colangelo & Partners. “Jeff is perfect for this. He knows what he’s talking about technically and he can speak to wine lovers at all levels of knowledge.”
Participating Wineries and Wine Marketing Organizations
Allegrini, Argiano, Argiolas, Bersano, Brancaia, Cà del Bosco, Cantina Santadi, Castello di Monsanto, Caudrina, Ceretto, Ciù Ciù, Col d'Orcia, Col Vetoraz, Colpetrone, Consorzio Chianti Classico, Consorzio di Brunello di Montalcino, Consorzio di Lugana, Consorzio per la Tutela dell'Asti DOCG, Consorzio Produttori del Nizza, Coppo, Famiglia Cotarella, Fontanafredda, Gagliardo, Gagliole, Giovanni Rosso, Graci, Istituto Trentodoc, Jermann, Marenco, Masi, Mastroberardino, Michele Chiarlo, Mionetto, Pertinace, Pieropan, Pio Cesare, Planeta, Primosic, Produttori di Manduria, Renato Ratti, Rocca di Frassinello, Roeno, Sella e Mosca, Tasca d'Almerita, Tenuta Sant'Antonio, Tommasi, Tornatore, Torre a Cona, Umani Ronchi, Zenato.
About Jeff Porter
Originally from Texas, Jeff’s passion for wine started while at the University of Texas at Austin. He began his career at Central Market in Austin, Texas. After graduating, Jeff moved to California where he worked as a sales person for a wholesaler in the Bay Area. His sommelier career began in Napa Valley working at Tra Vigne Ristorante in St. Helena, California. He joined the Bastianich Hospitality Group in 2009 at Osteria Mozza. In 2011 he moved to New York to become the wine director for Del Posto, and in 2014, Jeff became the Beverage Operations Director of the B&B Hospitality Group, overseeing the beverage programs for Babbo, Del Posto, Esca, Lupa, Otto, Babbo Pizzeria & Enoteca in Boston. Most recenty, Jeff has joined forces with famed pit master Billy Durney to Introduce an all-natural wine program to the Hometown BBQ restaurants in Brooklyn and Miami as well as the newly minted New York Times 1-star restaurant, Red Hook Tavern.
About Vinepair
VinePair is the largest digital media company delivering accessible, entertaining, and inspiring content about drinks and the experiences you have with a glass in hand.
About I.E.E.M.
I.E.E.M.: (International Event & Exhibition Management), the Miami-based branch of I.E.M. (International Exhibition Management),
is a comprehensive agency specializing in marketing, events production and public relations for the wine industry. Driven by a
passion for trade shows and a flair for flawless organization, I.E.M. was founded in 1999 by industry veterans Giancarlo Voglino
and Marina Nedic. A reputation for reliably delivering high-quality events, coupled with its extensive network of wine trade professionals
and international media, places IEEM/IEM among the most highly regarded Italian wine event organizers in the world. Learn more by visiting www.ieemusa.com.
About Colangelo & Partners
Colangelo & Partners (www.colangelopr.com) specializes in premium food, wine and spirits, and has long established relationships with the key press that drive these business categories and help determine the industry leaders. Agency principals have years of experience in retail and distribution as well as communications, a rare combination that gives Colangelo & Partners invaluable insights into consumer purchasing behavior. The agency focuses on 'closing the loop' between creative communications programs, distribution, promotion, publicity and the consumer in order to maximize the efficiency of its communications programs and deliver measurable results. Founded in 2006, Colangelo & Partners was honored as one of the year’s top integrated communications firms at the 2013 Agency Elite Awards and for one of the best digital marketing campaigns at the 2014 Digital PR Awards.
"POUR IT. SLICE IT. CUT IT.” - THREE LEADING ITALIAN FOOD & WINE CONSORTIA CONTINUE
THEIR 3-YEAR LONG NATIONWIDE CAMPAIGN: ENJOY EUROPEAN QUALITY
Press Conference/Presentations:
San Francisco – Monday, January 14, 2019 at The Westin St. Francis San Francisco on Union Square
Chicago - Wednesday, January 16, 2019 at Gibsons Italia
Miami, FL (January 10, 2019) – Enjoy European Quality (EEQ), a 3-year project cofounded by the European Union – designed to increase the awareness and recognition of European quality products within the food and wine sector with wines promoted by the Consorzio per la Tutela dell’Asti D.O.C.G., cured deli meat from the Istituto Valorizzazione Salumi Italiani and cheese from Consorzio Tutela Provolone Valpadana D.O.P. – continues its educational and promotional program in cities across the United States. A press event will be held at the iconic Gibsons Italia rooftop in Chicago, on January 16, to further expand its market reach.
The campaign consists of workshops, business-to-business meetings, restaurant-week promotions, lifestyle events, point-of-sale promotions, social media activities in all major US markets – Atlanta, Miami, New York, Chicago, Los Angeles, San Francisco, Las Vegas and many others – geared towards end consumers, buyers, distributors, large-scale retail trade, chefs, sommeliers, food experts, media and opinion leaders.
The three Consortia committed to providing the outmost quality products following the strict European P.D.O. & P.G.I. regulations within the project are:
CONSORZIO PER LA TUTELA DELL’ASTI D.O.C.G.
Founded in 1932, the Consorzio per la Tutela dell’ASTI D.O.C.G. works to protect, develop and promote ASTI Dolce (sweet), ASTI Secco (dry) and MOSCATO d’ASTI all over the world. These premium products are leaders in the segment of quality sweet wines and/or sparkling wines and they represent a vast background of culture, memories, traditions, knowledge and stories of entire family lineages that have dedicated their whole lives to their vineyards, located in the UNESCO core zone of the Vineyard Landscapes of Langhe-Roero and Monferrato. All three wines enjoy D.O.C.G. status and are made exclusively from Moscato bianco grapes.
Following the recognition of ASTI Spumante as a controlled and guaranteed designation of origin wine, a distinction was established between ASTI and MOSCATO d’ASTI, while ASTI SECCO was officially granted D.O.C.G. status in 2017.
ASTI Dolce D.O.C.G. (sweet) has a characteristic musky flavor, well-balanced sweetness and acidity along with a moderate alcohol content. The style of ASTI Secco D.O.C.G. (dry) was developed with the assistance of the Consorzio’s Research Lab and is characterized by particularly fine and persistent beading; dry ASTI offers a fresh mouthfeel which makes it suitable as an aperitif as well as a full-meal wine. MOSCATO d’ASTI D.O.C.G. is one of the most recognizable products of Piedmontese wine-making with its intense musky aroma and delicate flavor reminiscent of wisteria and linden, peach and apricot with hints of sage, lemon, and orange blossom.
ASTI DOCG wines by the numbers: in 2018, the total AUV planted with Moscato d'Asti was 9,700 ha and included 3,700 viticultural estates in 52 townships in the Provinces of Asti, Alessandria and Cuneo. The 2018 harvest yielded 82,100 tons of Moscato bianco grapes, or 615,000 hectoliters of wine, which translated into 88 million bottles, of which 54 million ASTI D.O.C.G. (sweet and dry) and 34 million of MOSCATO d'ASTI. 88% of ASTI D.O.C.G. bottles are exported (of which 35% to the U.S.).
ISTITUTO VALORIZZAZIONE SALUMI ITALIANI
The “Institute for the valorization of Italian deli meat” is a non-profit organization formed in 1985 in response to the growing need for information from consumers with the aim of improving the image of Italian deli meats. I.V.S.I. has become a reference point for education and training programs on the production process and the economic, nutritional, and cultural aspects of the various facets of Italian Salumi both in Italy and abroad, promoting a unique culinary heritage of Made in Italy food products.
Cold cuts belong to the oldest Italian food heritage and are the expression of the culture of the territory where natural foods are produced. Over the centuries, the production and consumption of cold cuts have become increasingly relevant: from the Italian Renaissance triumphs where gastronomic art was developing, up to the XIX century, when the first food labs and deli meat spread to Italy. The commitment of the entire production has been able to combine tradition with modern nutritional needs. Nowadays, in a balanced diet, cold cuts are a valuable source of protein, minerals, and group B vitamins.
The sector of cold cuts production in Italy has about 30,000 workers who operate in 2,000 companies; it develops over 8.3 billion euros in business (2017), of which approximately 1.6 derive from exports. Outside the European Union, the United States is the primary market for Italian salumi, with 8,845 tons of exported ones, which correspond to € 106.3 million (ASSICA 2017 data). The most exported Italian salumi are traditionally the seasoned cured hams (79%) followed, in the order, by cooked hams (7%), mortadella (6%), and salami (5%).
In the first nine months of 2018, exports of Italian cold cuts reached 7,010 tons (+10.3% compared to the same period of 2017), an increase of approximately 83 million euros (+7.8%). All cold cuts categories contributed to the growth of Italian exports to the U.S.: the performance of raw-cured hams, salami and cooked deli meats has been particularly good. The affirmation of salamis started in 2016 and confirms North America consumers’ interest for quality as well as for variety and flavors of these products.
Protected Designation of Origin (P.D.O.) SALUMI
EXPORTED IN THE U.S. MARKET
• Coppa Piacentina • Culatello di Zibello • Pancetta Piacentina • Prosciutto di Carpegna • Prosciutto di Modena • Prosciutto di Parma • Prosciutto di San Daniele • Prosciutto Toscano • Salame Brianza • Salame Piacentino • Salamini Italiani alla Cacciatora (or Salame Cacciatore).
CURRENTLY NOT PRESENT IN THE U.S. MARKET
Capocollo di Calabria • Crudo di Cuneo • Lard d’Arnad (Val d’Aosta) • Pancetta di Calabria • Prosciutto Veneto Berico-Euganeo • Salame di Varzi • Soppressata di Calabria • Sopressa Vicentina • Salsiccia di Calabria • Jambon de Bosses (Val d’Aosta).
Protected Geographic Indication (P.G.I.) SALUMI
EXPORTED IN THE U.S. MARKET
• Coppa di Parma • Cotechino Modena • Mortadella Bologna • Salame Felino • Salame Piemonte • Speck Alto Adige • Zampone Modena.
CURRENTLY NOT PRESENT IN THE U.S. MARKET
• Bresaola della Valtellina • Ciauscolo • Finocchiona • Lardo di Colonnata • Mortadella di Prato • Porchetta di Ariccia • Prosciutto Amatriciano • Prosciutto di Norcia • Prosciutto di Sauris • Salama da Sugo • Salame Cremona • Salame d’Oca di Mortara • Salame Sant’Angelo • Pitina • Lucanica di Picerno.
CONSORZIO TUTELA PROVOLONE VALPADANA
Provolone Valpadana P.D.O. is a part of the “pasta filata” (spun paste) cheese family, characterized by the technique of “spinning” the curd. It is the cheese with the greatest variety of shapes and weights over any other dairy product, thanks to the plasticity of the paste, which - during processing - allows cheese makers to dabble in different ways.
The Production Regulation for Provolone Valpadana P.D.O. has safeguarded this cheese culture through the identification of a geometric type, replicated in the different weights. There are five typical forms: spherical, pear, cylindrical, salami, and mandarin. They can be produced in weights ranging from 500g to over 100kg.
The two types of Provolone Valpadana P.D.O. are:
• “Dolce”, which is distinguished by the use of calf rennet and is aged for no more than 2-3 months.
• “Piccante”, which is distinguished by the use of kid and/or lamb rennet paste and is aged for a minimum of 3 months to over a year.
For more information on the Enjoy European Quality events, promotions, and products, please visit www.enjoyeuropeanquality.it
For immediate release: International Event & Exhibition Management - I.E.E.M. Mariana Nedic - Ph. (305) 937-2488 - This email address is being protected from spambots. You need JavaScript enabled to view it.
