Macari Sauvignon Blanc 2012, North Fork of Long Island

With the Loire Valley in mind, Joseph Macari originally planted Sauvignon Blanc on the North Fork of Long Island convinced of the similarities of the terrain. I might say with good results.

Here is a wonderful 2012 Vintage, pale dusty yellow colors in the glass, high in acidity with aromas of honeydew melon, citrus and grass, while on the palate strong notes of grapefruit and lime and more melon. Paired beautifully with a pasta with shrimp dish. $23/bottle.

Chateau la Chapelle Maillard Bordeaux 2010

From Bordeaux, France, this organic wine is a really good find for under $10. A blend of Cabernet Franc, Cabernet Sauvignon and Merlot make up an amalgam of aromas showing dark cherries with brooding earthy undertones, while flavors of tobacco, olives, cloves and leather complement spice and licorice and slight hints of powdered cocoa. Good on the finish and again, a great value for an everyday red.

Castello di Monsanto Chianti Classico Riserva 2008 DOCG

Made with a blend of 90% Sangiovese, 7% Canaiolo and 3% Colorino grapes, vinified in stainless steel for 20 days before aging in small wooden barrels for 18 months, then in bottle for 3 months before release. Ruby red colors in the glass, with aromas of powerful spices, cedar and dark fruit. Notes of tobacco, cedar, cinnamon and black sour cherry with healthy tannins painting the palate, and a good long finish. Wine Spectator rated this bottle a 92 and its under $20.

Isola d'Elba

Isola d'Elba, a wine region I've never written about, is probably best known as the site of Napoleon’s exile, but it also happens to be what Plini The Elder called "insula vini ferax", "the island that produces a lot of wine." During his exile on Isola d'Elba Napoleon allegedly had a strong partiality to Aliatico. The beautiful island also boasts one of the longest established viticultural histories of the region. Located along the Tuscan archipelago in the Tyrrhenian sea, set between Corsica to the west and Tuscany to the east, Elba's wine history reaches back many millennia to the time of the ancient Etruscans who would store and transport their wines in clay amphorae.

Elba has had its own established DOC since 1967, and is considered part of the Tuscan region. Its wines can be red or white or even sweet, and they happen to produce one of my favorites, the famous Vin Santo. The white blend is typically any combination of the following flavorful grapes: Ansonica, Trebbiano, or Vermentino, while the Elba red is traditionally at least 60% Sangiovese. The Ansonica, also known as Inzolia, is also used to make a Passito, while the sweet red Elba Aleatico Passito has had a DOCG since 2010. They all sound so exotically tantalizing, that my mouth is watering just from writing about them.

Back in the fall of 2006 I took my first trip through Tuscany on a cycling tour where I visited many wonderful Italian sites, stayed at magnificent hotels, dined on fantastic dishes, made new friends, and drank many amazing wines. We would hit the road at 8am every morning, and by 1pm we'd usually end up at a vineyard hungrily sampling the azienda's tasty prosciutto, amazing cheeses, smooth olive oils, fresh black truffles, and finally... Wine!

Yes, I'm thinking maybe it's about time for another trip. I really loved Tuscany, so this time maybe an island like Elba, and in summertime, someplace with a lot of history, friendly people and most of all, a lot of great wines!

Chateau Graville-Lacoste Graves Blanc 2011

Today, Allen, a good buddy of mine, completed a 60 day weight loss regimen after which he lost 17 pounds. The impetus of his plight was started among his office mates, who all pooled their money, and the winner would take all.  He came in 2nd place and even though he didn't win the pot, he still felt like a winner, hey, after all he did lose 17 pounds. 

So now to celebrate with a good meal, he chose to lunch at New York's famous Aquagrill, and invited me along.

The Menu:
Roasted Dayboat Maryland Monkfish with Peekytoe Crabmeat Risotto and Sugar Snap Peas in a Tomato Shellfish Emulsion 

The Wine:
Chateau Graville-Lacoste Graves Blanc... 

Graves is a sub-division of the Bordeaux wine region in Southwest France where this blend of 95% Sauvignon Blanc and 5% Semillon is coaxed from the gravelly soils. On the nose aromatics of apple, honeysuckle, pear, kiwi, lemon rind, slate, grapefruit, and especially honeydew melon. The palate shows grassy tones, lime and other citrus, melon (to match the nose), mineral, and flint. Very complex with an abundance of acidity and a great, long finish.


Dessert: 
Warm Apple Tart with Cinnamon Ice Cream and Caramel Sauce.

Macari Early Wine Chardonnay 2012

Not being a big fan of Chardonnay, I was shocked at how much I loved this "young wine" from Macari Vineyards on the North Fork of Long Island. Macari's Austrian consultant Winemaker, Helmut Gangl made the call to try to mimic this traditional Austrian style. And it works. Ready to drink only 3 months after harvest, to me it's more like a cross between a Riesling and a Sauvignon Blanc, bright and crisp.

Clear and light straw colors in the glass, with fresh fruity aromas of pear and marzipan, while the palate gives way to green apple skins, citrus and ripe pear.  High in acidity and low in alcohol (11.4%), this worked beautifully with a mushroom risotto (I also used the wine in the risotto).

Francesco Botti Colle Del Saraceno "Montefalco" Sagrantino Passito DOCG

Sagrantino. That is the red wine grape of Montefalco. Just as Sangiovese is the red wine grape of Tuscany. Traditionally the Sagrantino grape was dried and used to make sweet passito wine until in the 1990's when the production of dry Sagrantino was introduced. Well, the Botti family carries on a tradition to keep the Passito (and the Sagrantino) alive, as it has been doing for over 100 years.

Source: it:Utente:EH101

Cantina Botti sits along a ridge overlooking the Umbrian Valley between Assisi and Spoleto, along the Old Roman Road "Flaminia" and near the archaeological site of King Frederick ii who led Saracen soldiers in his army.... thus the name, Colle Del Saraceno (Hill of the Saracen).

Because of its thick skin, Sagrantino grapes result in very tannic and dry wines, but here they are air dried on racks or trellises called Camorcanne for months, then the sweet, dried fruit is fermented and aged in oak.

The aromatics given off by this Passito astounds the senses, with nutty caramel, dried fruit, and exotic spices, combined with a palate of luscious cassis, cloves and cinnamon, and a finish redolent of a liquore. This would make a perfect gift bottle for an Easter dinner.

BTW, I tasted this gem at Eataly's La Scuola celebrating Sagrantino Month.