European Flavors for the American Kitchen

The campaign bridges the gap between European producers and North American consumers by highlighting goods from three distinct organizations: the Consortium for the Protection of Wines of Abruzzo, the Association of Imathia's Agricultural Cooperatives, and the Union of Late Harvest Wines of Bordeaux. Each group provides a specific regional focus for home cooks seeking to expand their culinary repertoire.

From Italy, Abruzzo-based producers offer a spectrum of wines ranging from the crisp Trebbiano d'Abruzzo DOC, suitable for shellfish and light risottos, to the bolder Montepulciano d'Abruzzo DOC, intended for roasted meats and pasta. Meanwhile, the Association of Imathia's Agricultural Cooperatives is pushing Greek kiwis as a versatile ingredient, noting their ability to balance sweetness and acidity in both yogurt parfaits and savory preparations.

Bordeaux’s golden wines, such as Cadillac AOP and Cérons AOP, are being marketed beyond their traditional role as dessert accompaniments. By pairing these sweet, aromatic wines with savory dishes like roasted poultry or integrating them into contemporary cocktails—such as the pineapple-based Exotic Breeze—the campaign aims to demonstrate the versatility of these heritage products. These initiatives seek to educate trade professionals and consumers on the traceability and production standards inherent in European agricultural exports.