Frascati: The Drink of Rome

Posted by Christianna Sargent on December 22, 2014 Edit

(0)

Share on emailMore »

Photograph by National Geographic Channels

Danielle shares with Zane the perfect Roman coffee drink, espresso with a twist of italian anise

 liquor or Sambuca.

Zane Lamprey chugs to Rome tonight, one of the world’s greatest cities for over two thousand years. As they say, “When in Rome, drink like the Romans.” Italy is a hotbed for fabulous wine production, and wine is the most imbibed cultural beverage. Thus, it’s worth taking a look at the most synonymous wine to Rome: Frascati. Romans refer to Frascati as the Golden Wine in reference to its color and its value. The grapes that make Frascati are grown in close proximity to the city, in the province of Lazio. The bustling metropolis stands in stark contrast to the surrounding pastoral scenes of Lazio, made up of farmland, mountain villages, and beachfronts that await those who venture outside of Roma. Compared to Italy’s more famous wine provinces, such as Piedmont and Tuscany, Lazio is not very well known for the simple reason that Rome consumes most of the Latium wine production, leaving little for the outside world.

Lazio: The Province to Rome

Photograph by National Geographic Channels

Rome sits in the province of Lazio. The founding of Rome is mixed in legend and archaeological truths. Legend has it that Aeneas escaped the fall of Troy, sailed around the Apennine Peninsula, and landed in modern-day Lazio. Here, he bore a line of descendants that would eventually lead to Romulus and Remus. These two brothers decided to found the city of Rome on April 23, 753 BC, but after an argument, Romulus killed Remus. The more likely version is the city grew from settlements on the Palatine Hill that sprung up because the area at the base of the hill was most suited for pasture. The region of Lazio is so-named because the original inhabitants of the land were a group of people who called themselves the “Latini.” Sound familiar?

Frascati: The Wine of Rome

Steeped in history and legend, Frascati production dates back to the 5th century B.C. As the most mentioned wine in Italian literature, Frascati was the preferred drink of Ancient Rome as it passed over the lips of Cleopatra and Julius Ceasar on many occasions, later becoming the wine for Popes and the darling to Renaissance poets and artists. Frascati is made from a number of grapes: Malvasia di Candia, Malvasia del Lazio, Grechetto, Bombino Bianco, and Trebbiano. Each grape lends specific nuances, aromas, and flavors to the final blend. The wine itself comes in three forms: dry, sweet, or sparkling–the most popular being dry.

Photograph by National Geographic Channels

The grapes of Frascati can craft stunning, age-worthy wines, but most Romans associate it with serviceable white wine fit to serve in cafés throughout the Eternal City. The usual suspect is subtle in taste, flowery on the nose with a hint of citrus fruits on the palate, lending to a prickly or tart mouth feel–not too far off in flavor from the ubiquitous Italian white wine, Pinot Grigio. Despite Frascati’s reputation as a mediocre wine best consumed in café settings, modern day winemakers are embracing its potential through the use of more new techniques in the winery and the vineyards.

Interestingly enough, one of the hottest new producers on the Frascati scene, Piero Constantini, owns Rome’s most famous wine shop, Enoteca Constantini–a shop featured in Zane’s journey this evening. Constantini is one of the revolutionaries turning Frascati into a note-worthy white wine at his vineyard in Lazio, Villa Simone.

The wines themselves are best sipped on a hot summer evening paired with lighter pasta dishes and a medley of fish dishes. So when in Rome, drink like the Romans, or simply go seek out a bottle of Frascati at your local wine shop and see if it transports you to the Eternal City.

Photograph by National Geographic Channels

ProTip: Coming soon in late February, Rome’s most venerated vegetable, carciofo romanesco, otherwise known as the artichoke. The best preparation of this veggie is “alla giudia.” This “Jewish style” artichoke is deep fried whole until its outer leaves are crispy and light and the heart is sweet and delicate. Shave a bit of Pecorino cheese on top, followed by a sip of Frascati. Ecco! A wine and food pairing fit for Romans.

Don’t miss Chug: Rome tonight at 7:30/6:30c!

Fiji's National Drink

After presenting kava to the chief of the nearby Onduavillage, Zane is granted the honor of joining an exclusive traditional kava ceremony.

Bula! Welcome to Fiji, Zane Lamprey’s next stop on Chug! One of the most remote places in the world, Fiji is located in Melanesia in the South Pacific Ocean where the natives cherish a unique drinking tradition, the Kava Ceremony. Fiji Kava is used as a symbol to bring two groups of people together in order to break the barriers of unfamiliarity and to bond like neighborly friends. Following customs in Fiji, community leaders present Kava as a “host” gift when visiting a new village, at which point a specific protocol unravels.

Kava Ceremony

Zane discovers how two different communities of people gather and connect in a live Kava ceremony. The Fijian Kava ceremony is tied to numerous myths: that it makes you hallucinate, Fijians are obsessed with it, and it tastes downright loathsome. On the up and up, Kava comes from the root of the Yaqona (piper methsticum) bush, a relative of the pepper plant, and it happens to be one of Fiji’s biggest crops and exports. Kava is often mistakenly associated with Ayuhuasca, the hallucinogenic ceremonial drink from the Amazon. Truth be told, its effects are mild and it does not put you into a trance. Kava will, however, numb your face, and in larger doses, it puts you into a relaxed frame of mind. Too much imbibing will put you into a deep sleep. Maybe this could be the Europeans answer to Absinthe, otherwise known as the Green Fairy. Most Fiji islanders drink Kava daily, which could account for their slower more relaxed pace in life, something referred to as “Fiji time.”

Kava is consumed in two ways on the Fiji islands. As Zane experienced the root beverage, it was consumed in a ceremonial style, but it is also a casual drink consumed on a daily basis by the locals—just as people would drink a glass of wine or a hot cup of tea when they mingle with friends, or simply unwind from the demands of an average work day. Crafting the beverage involves grinding up the root, and then straining the liquid with water, usually with a twisted up shirt, into a large communal bowl.





Photograph by Inzane Entertainment/ A. Tad Chamberlain


Bula! The Fiji Familial Greeting

Once the Kava is strained and mixed, words are exchanged in Fijian, followed by clapping. Zane claps once as the communal bowl is passed to him, then he chugs the drinks in one large gulp, followed by a series of three claps. Once the communal bowl passes around the room, everyone is now considered to be friends and the true partying begins with dancing, singing, and eating. So Bula! Bula! Say it once or twice as the locals do. It’s hard to say the words without smiling, because the word is spoke throughout the isles of Fiji. Bula originates from the Fijian culture and means anything from hello, goodbye, welcome, love and more. Ultimately, Bula mean LIFE: a blessing of health and happiness. So Bula to you, now Chug!


ProTip: Kava is not to be confused with Cava, Spain’s answer to Champagne. Cava is a sparkling wine made in the “methode champenoise” style, which is the technique used to make Champagne, but cannot be called that since it’s not made in the French region delineated as Champagne. Cava is similar to Prosecco, the Italian’s answer to Champagne, but it tends to sport more flavor and sophistication. Kava, on the other hand, is a native drink made explicitly to numb your face, or better yet, to bring people together. It’s a warming community beverage meant to promote peace, friendship, and overall political bonding of tribal roots

Schnaps: Austria's Winter Cocktail of Choice

Schnaps: Austria’s Winter Cocktail of Choice

Photograph by Inzane Entertainment/ Melissa Schilling

Austria is the birthplace of one of the most influential turning points in the evolution of beer. 

Zane begins his journey in the ancient border town of Salzburg, a literal stones throw
from the German border and only about 70 miles east of the beer mecca of Munich Germany.


Tonight on Chug, Zane visits Austria for a first-hand encounter with cold-weather concoctions, local beers, and a unique way to down freshly made wine in frosty cold mugs. Since most of the Northern Hemisphere is hunkering down for winter right this very moment, Zane’s encounter with Austria’s choice winter tipple, Schnaps, proves relevant for those in need of staving off Jack Frost.

What is Schnaps?

In a country where the cocktail scene is not embraced like pink Cosmos, Manhattans, and dirty martinis are in the States.


Photograph by Inzane Entertainment/ Melissa Schilling

The word itself is derived from the Germanic languages and literally means, “swallow.” Genuine Schnaps resembles nothing of the cordial-like American version, spelled with two “p”s (Schnapps), in flavor or in customary drinking style. Schnaps is meant for sipping, not chugging, and the flavors are not masked by loads of sweetness as found in peppermint, peach, or cinnamon Schnapps—common suspects in the States. Similar to various eaux-de-vie, like France’s calvados (made from apples) and Eastern Europe’s slivovitz (made from plums), Schnaps is a distilled fruit brandy varying from 64-85 proof. Zane breathes fire after downing one of these puppies, and rightfully so. Schnaps puts hair on your chest and warms your belly—could be the reason locals herald it in Alpine mountain towns. Overall, Schnaps is enjoyed by many Austrian adults in a controlled setting, and is not to be confused with the debased American version mostly consumed by youth in a hazing-like, shot slinging frenzy.

History of Schnaps

Ancient Romans brought the art of fruit cultivation to the region of Austria. Fruit orchards thrived in the colder, Alpine states where grape vines could not grow. Ample sunshine, coupled with cold weather, makes for fruits high in acidity and aromas, but not necessarily fruit with sugary sweetness, as compared to a ripened peach from Georgia or South Carolina in the U.S. Most berries and fruit from the Alpine heights are not delicious in their natural, non-distilled state. History shows potable water led to illness, due to bacteria and unsanitary handling, and that people recognized medicinal qualities in spirits. Thus, fruits were often converted to alcohol.

Distillation technology became widespread in Austria in the 18th century with the invention of the copper pot still. During the harvest season, a communal mobile still would be transported by horse and cart among the households. The practice of Schnaps crafting was even endorsed by Marie Antoinette’s mother, Maria Theresa, the Holy Roman Empress and ruler of the Austria-Hungarian empire during the 1700s. The production of fruit brandies proved to be perfect for taxing and revenue generating for the government.

Types of Schnaps

Austrians drink a myriad of Schnaps flavors such as apricot, Williams pear, plum, cherry, raspberry, and wild cherry. Zane even sampled an Enzian Schnaps, known in English as Gentian spirit, which is made in the Alpine regions from the roots of gentian flowers. Two of Austria’s most famous producers of Schnaps are Hans Reisetbauer and Alois Goelles, who grow their own fruit versus purchasing it from countries abroad. They use more than 80 percent natural and organic fruits.

How to Serve Schnaps


Photograph by Inzane Entertainment/ Melissa Schilling

Traditionally, as soon as Austrians completed the Schnaps production process, the drink was bottled immediately. Families kept the bottles on hand to readily serve visiting guests or enjoy after a meal. Schnaps should be served in an eau de vie or grappa glass (Italians form of brandy), which are tulip-shaped glasses. A sherry glass serves Schnaps drinkers well, too. San Diego may possibly possess the only Schnaps bar in the US. A former LA restaurant, Bier Beisl, did frequently showcase food pairings with Schnaps, but the restaurant is now closed and slated to re-open in a new location. With such a disparity of Schnaps representation in the States, the best way to experience how the warming elixir passes ripe fruit tastes and aromas over your tongue is to buy a ticket to Austria. While you’re there, you can add a kick of caffeine at a genuine Viennese café.

ProTip: For the swanky, dare to pair a small glass of fruit flavored eau de vie with a pan-seared pork loin marinated in juniper, rosemary, and thyme served with roasted pear and braised red cabbage. With a red-fruit based Schnaps, like raspberry, finish the meal with a chocolate torte. Now that calls for a toast! Prost! As the Austrians would say it.

Thirsty for Adventure [And Cocktails]? New Series “Chug” Premieres Tonight!

Posted on National Geographic's TV Blogs

Rum company owner, world traveler, and drink aficionado, Zane Lamprey, travels the globe to explore drinking customs and cultures by tossing back a few with the locals in the all-new series Chug. As he explores the libations of the region, Zane visits watering holes, breweries, distilleries, and wineries. In every episode, he journeys by train to the outskirts of the big cities, chugging off to get a taste of local spirits.

Tonight on the series premiere of Chug: Kuala Lumpur, Zane sets off for Malaysia to experience local libations and soak up soul vibes with interesting people.

Photograph by Inzane Entertainment/ Melissa Schilling

Malaysia’s Local Drinks: The Toddy & The Lancow

There's a raw beauty inherit in the jungle forests, and Zane quickly realizes he’s in for an experience you can’t get in the States. Zane’s drinking guide, Deep, explains Malaysia’s drinking culture is relatively new. Considered a way station for cultural influences from surrounding countries, which don’t all embrace drinking, Malaysia's drinking culture is growing and evolving. In the village of Banting, Zane finds a true native gem--a drink locals have dubbed the Toddy, named for the Toddy Palm tree from which it’s derived.

Its harvesting method, Zane discovers, is just as unique as its taste. The locals hang pots on the palm tree’s fruit stalks in order to collect the nectar. It’s basically sweet, sugary water until the wild yeast that’s floating in the air and in the pots converts the sugar into alcohol… and Voilà. Fermentation occurs right in the pot as it hangs on the tree. Zane reveals the spirit tastes like cereal and bugs, which happen to be floating around getting their buzz on too!

The drink mongers stop at a local Toddy shop that sells a more refined version of the beverage that’s filtered and chilled. The Toddy now tastes more like a bready version of carbonated coconut water with a reminiscent flavor of cereal and milk. It’s kind of like a beer with yeasty nuances and 5-6 % alcohol content. Zane learns a new word for “Cheers” here in Banting, “Ban Thai!” It translates to “Whack,” and could be for the local tradition of dropping a shot of Toddy into a Guinness. Sound familiar? It’s like an Irish car bomb, but with a Malaysian flair--whack!

Photograph by Inzane Entertainment/ Melissa Schilling

The next stop for Zane is the Batu caves about twenty minutes outside K-L, which houses a Hindu shrine teeming with Macaques monkeys. Here, Zane discovers a Malaysian version of moonshine crafted by an almost forgotten people, the Ibans, who migrated from the Indonesia region to settle on the island of Borneo in western Malaysia. Locals today try to preserve the drinking tradition of the Ibans with the Lancow, named for the farm hut in which the illegal moonshine was crafted in order to hide their 35% ABV concoction from the authorities.

Cocktail Roundup: Popular Cocktails of Southeast Asia

Southeast Asia offers a number of unique libations known to backpackers and tourists alike. The notorious “Bucket” cocktail, most notably consumed in The Bucket Bar at the last stop on the river tubing run in Vang Vieng in Laos, or on the gorgeous white sand beaches of Koh Phi Phi in Thailand, is nothing but a child’s beach toy bucket chocked full of Sangsom, Mekong whiskey, vodka or gin, mixed with a version of Red Bull (dubbed M150), and a dash of fruit juice.

Vietnam boasts their beloved brew, Bia Hoi, and it’s a must try for thrifty travelers who dig paying only 50 cents for a liter of beer.

Found in Cambodia, Vietnam and Laos, Cobra & Scorpion Whiskey tops the libation charts as an aphrodisiac and cure-all-ailments-cocktail for only the most daring. Peppery and spicy in flavor, this whiskey instilled with either a real scorpion or cobra makes for what some might call a revolting drink, but certainly a fabulous souvenir!

Homemade Lao-Lao whiskey puts hair on the chest and is a favorite found in Laos.

Pro Tip: All hangovers can be treated with the delicious fruit shakes found in street stalls all throughout Southeast Asia. But, nothing beats the esoteric and unknown factor that Zane discovers in the jungles of Malaysia.

Don't miss the series premiere of Chug: Kuala Lumpur Monday at 10:30/9:30c for more escapades into the unknown libations of Malaysia.

Yum Seng!