{"version":"1.0","provider_name":"Bele Casel e l'Asolo Prosecco DOCG","provider_url":"https:\/\/www.belecasel.com\/en\/","author_name":"Bele Casel","author_url":"https:\/\/www.belecasel.com\/en\/author\/bele_casel\/","title":"Col fondo: How to serve this unique wine \"cloudy\" or \"clear\" - Bele Casel e l'Asolo Prosecco DOCG","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"sppNI1eHEa\"><a href=\"https:\/\/www.belecasel.com\/en\/2016\/10\/26\/col-fondo-christine-veys-sotto\/\">Col fondo: How to serve this unique wine &#8220;cloudy&#8221; or &#8220;clear&#8221;<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.belecasel.com\/en\/2016\/10\/26\/col-fondo-christine-veys-sotto\/embed\/#?secret=sppNI1eHEa\" width=\"600\" height=\"338\" title=\"&#8220;Col fondo: How to serve this unique wine &#8220;cloudy&#8221; or &#8220;clear&#8221;&#8221; &#8212; Bele Casel e l&#039;Asolo Prosecco DOCG\" data-secret=\"sppNI1eHEa\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.belecasel.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":null,"thumbnail_width":null,"thumbnail_height":null,"description":"Col fondo is becoming more and more popular in the U.S. among wine professionals and consumers. But what&#8217;s the best way to serve it? An American friend of Bele Casel visited the restaurant Sotto in Los Angeles this week. The wine list there is focused mostly on southern Italian wines and regional &#8220;features&#8221; that the [&hellip;]"}