Summer in a Bottle Zero
Wolffer Estate Vineyard has announced the inaugural release of Summer in a Bottle Rosé Zero, its iconic rosé with zero-percent alcohol. Wolffer has been defining American rosé culture for over three decades, and Rosé Zero was made to bring the same expertise to the non-alcoholic wine category.
The wine is made at Josef Drathen Winery in Mosel, Germany, with 100 percent Cinsault grapes from the South of France. After the alcohol is removed, the aromatics are blended back in to capture the wine’s original nose. While this is Wolffer’s first foray into non-sparkling non-alcoholic wines, Max Rohn, the C.E.O. of Wolffer Estate, says they added just a touch of carbonation to keep Zero from falling flat.
Summer in a Bottle Zero retails for $23 and is available at wolffer.com, the winery’s tasting room, the wine stand, and select retailers, including Share the Harvest Farm Stand, where Meredith Arm, the executive director, says it’s already a hot item.
“We started carrying Wolffer’s new non-alcoholic rosé, Zero, at Share the Harvest Farm Stand this week, and it’s already flying off the shelves. People are drawn to the beautiful bottle and are especially excited to have a non-sparkling, non-alcoholic option that still feels festive and special.”
Weiner at the Helm
Jason Weiner, executive chef and co-owner of Almond restaurant in Bridgehampton, will be the featured chef at Outstanding in the Field, the annual event that will happen on Wednesday from 3 to 7:30 at the Foster Farm in Sagaponack. It is Weiner’s 20th time at the helm, more than any other chef in the event’s history.
Tickets, available from Outstanding in the Field’s website, are $425 and likely to sell out.
New Chef at Elaia
Luke Caprari has been named executive chef at Elaia Estiatorio in Bridgehampton, joining forces with Sofia Crokos, the co-owner of the Greek restaurant.
A Long Island native, Caprari attended the Culinary Institute of America in Hyde Park before embarking on more than 10 years of experience working in catering and restaurants. His resume includes Saltwater Kitchen and Catering in Maui, Hawaii, Tweed’s Buffalo Bar in Riverhead, Mill Pond House in Centerport, and the Southampton Bathing Corporation.
