vigna uva vino

Les Terroises Corbières 2008 AOP

2012-01-16T08:25:00.000-08:00

From the French AOP of Languedoc, here is a blend of Carignan, Grenache Noir, Syrah, and Cinsault. Full bodied red, deep garnet colors, with aromas of dark fruit, blackberry, raspberry and spices, and some barnyard, dry on the tongue with medium plus tannins, more spice hints and a decent finish. SRP $10 and 12% alcohol. Recommended with sliced Serrano and Manchego.

Il Borro Lamelle Chardonnay 2006 IGT

2012-01-10T11:56:00.000-08:00

The first time I tried this wine in 2009, this Chardonnay from the Ferragamo family's Tuscan vineyards, Il Borro had a pale yellow color... now after a few years in cellar it's a deeper golden. The fruity rich aromas of apple and peach are still present with notes of floral & lemon, but the oak has mellowed considerably. Flavors of pear and slight vegetal notes under citrus layers of grapefruit.   Finishes long but smoothly.

Notes - The Chardonnay grapes for ‘Lamelle’ are carefully selected from vineyards within the Il Borro Estate in San Giustino Val d’Arno in Arezzo. The hand harvested grapes are immediately transferred to the winery and sorted manually. 50% of the wine is fermented in new French oak barriques & 50% in stainless steel for about 10 days. 

Moderate Red Wine Drinking May Help Cut Women's Breast Cancer Risk, Cedars-Sinai Study Shows

2012-01-09T07:25:00.000-08:00

LOS ANGELES (Jan. 6, 2012) – Drinking red wine in moderation may reduce one of the risk factors for breast cancer, providing a natural weapon to combat a major cause of death among U.S. women, new research from Cedars-Sinai Medical Center shows.

The study, published online in the Journal of Women’s Health, challenges the widely-held belief that all types of alcohol consumption heighten the risk of developing breast cancer. Doctors long have determined that alcohol increases the body’s estrogen levels, fostering the growth of cancer cells.

But the Cedars-Sinai study found that chemicals in the skins and seeds of red grapes slightly lowered estrogen levels while elevating testosterone among premenopausal women who drank eight ounces of red wine nightly for about a month.

White wine lacked the same effect.

Researchers called their findings encouraging, saying women who occasionally drink alcohol might want to reassess their choices.

“If you were to have a glass of wine with dinner, you may want to consider a glass of red,” said Chrisandra Shufelt, MD, assistant director of the Women’s Heart Center at the Cedars-Sinai Heart Institute and one of the study’s co-authors. “Switching may shift your risk.”

Shufelt noted that breast cancer is the leading type of women’s cancer in the U.S., accounting for more than 230,000 new cases last year, or 30 percent of all female cancer diagnoses. An estimated 39,000 women died from the disease in 2011, according to the American Cancer Society.

In the Cedars-Sinai study, 36 women were randomized to drink either Cabernet Sauvignon or Chardonnay daily for almost a month, then switched to the other type of wine. Blood was collected twice each month to measure hormone levels.

Researchers sought to determine whether red wine mimics the effects of aromatase inhibitors, which play a key role in managing estrogen levels. Aromatase inhibitors are currently used to treat breast cancer.

Investigators said the change in hormone patterns suggested that red wine may stem the growth of cancer cells, as has been shown in test tube studies.

Co-author Glenn D. Braunstein, MD, said the results do not mean that white wine increases the risk of breast cancer but that grapes used in those varieties may lack the same protective elements found in reds.

“There are chemicals in red grape skin and red grape seeds that are not found in white grapes that may decrease breast cancer risk,” said Braunstein, vice president for Clinical Innovation and the James R. Klinenberg, MD, Chair in Medicine.

The study will be published in the April print edition of the Journal of Women's Health, but Braunstein noted that large-scale studies still are needed to evaluate the safety and effectiveness of red wine to see if it specifically alters breast cancer risk. He cautioned that recent epidemiological data indicated that even moderate amounts of alcohol intake may generally increase the risk of breast cancer in women. Until larger studies are done, he said, he would not recommend that a non-drinker begin to drink red wine.

The research team also included C. Noel Bairey Merz, MD, director of the Women’s Heart Center, director of the Preventive and Rehabilitative Cardiac Center and the Women’s Guild Chair in Women’s Health, as well as researchers from the University of Southern California Keck School of Medicine and Hartford Hospital in Connecticut.

Gabbiano Moscato 2010 DOC

2012-01-07T17:31:00.000-08:00

100% white Moscato grapes from Piemonte are gently pressed within 4 hours of harvest and vinified in stainless steel for 5 days. Fermentation is arrested at 7% alcohol, and after primary fermentation the wine goes through micro-filtration and then to bottle.

Straw colors, and nice effervescence. The nose? It's as if you just walked into a bakery, then there's vanilla and fresh fruit. Flavors of sweet ripe golden apple, pear and even some orange. The finish is long and delicious.

Castello di Gabbiano Alleanza 2008 IGT Tuscany

2012-01-05T12:38:00.000-08:00

In 1124 the seeds of a house of wine were planted. According to legend a Knight on horseback, or Cavaliere, was charged with the protection of The Castello Gabbiano in 12th century Tuscany. The Cavaliere graphic on the label today represents the Tuscan region combining age old traditions of Chianti with modern winemaking techniques led by winemaker Giancarlo Roman.

The handpicked fruit from the excellent 2008 vintage (warm days, cool nights) are from estate vineyards and consist of 83% Merlot, 12% Sangiovese and 5% Cabernet Sauvignon. Crushed and fermented in temperature controlled stainless steel tanks, next pumpover techniques are used to maximize color and flavor extraction, then the juice transferred into French oak barriques and left on the lees for two months. This also adds richness and texture. The wine is then racked (lees removed), and it's into new French oak barriques for 18 months before bottling.

Thick ruby purple color in the glass along with verdant aromas of licorice, clove, spice and black pepper, complemented by flavors of ripe cassis and mild vegetal notes. Provides a very near perfect balance of tannins and acidity and pleasantly long finish. 14% Alcohol and $35 SRP.

Rasciatano Malvasia Bianca 2009 IGT

2012-01-04T18:23:00.000-08:00

From Puglia Italy, made from hand selected Malvasia grapes fermented in stainless steel and oak, then aged for 4 to 6 months in stainless steel tanks before bottling.

Clear and clean lemon colors with medium acidity and body, medium intensity on the nose showing ripe floral aromas and baked apple. Complex flavors reflect floral notes, baked apple, toast, ginger and a vegetal edge of roasted green pepper, followed by a good long finish.

Paired well with baked salmon, butternut squash and kale.

Marques De Riscal Tempranillo Reserva 2005, Rioja Spain

2012-01-02T08:40:00.000-08:00

In 1858 Herederos de Marqués de Riscal became the first winery in the Rioja to produce wines following the Bordeaux method of slow fermentation and careful blending. This 2005 is hand picked using only the best grapes of the vintage made from 90% Tempranillo with a 10% blending of Mazuelo & Graciano, and aged in American oak barrels for 2 years before bottling for a year before release, thereby softening the tannins a bit.

Deep purple rose colors, with beautiful swirls of umami, tobacco, dark black cherry, spice and a balsamic note on the nose. The palate echoes its spicy nature along with the cherries, but now the cherries are showing a smoky earth, violets and ripeness, and spreading the finish evenly to the back of the tongue in a wave of warmth. And the finish goes on for a good distance.

Depending on where you live you should be able to find a bottle for between $15 and $20 and it can be cellared for at least another 10 years. Alcohol by volume: 13.5%

Winemaker's notes:
A dark cherry color with good depth. Balsamic aromas with hints of ripe fruit, complex and spicy. The attack is fresh and light, with soft, rounded tannins. The finish proves persistent with some reminders of toasted oak. Its passage through the mouth is pleasant and elegant, fresh and easy to drink.

Liberty School Cabernet Sauvignon 2008 Paso Robles

2011-12-31T15:53:00.000-08:00

This Cabernet is super soft and very fruit forward with aromas of ripe red fruits, blackberry and forest floor, paired with a palate of berry flavors, chocolate, bing cherry, and a touch of oak. Rounding out with silky tannins, nice texture, and a ripe finish with good length, this Cab is especially food friendly. An unexpectedly good red California wine for $13 a bottle (An on line search may get you closer to $11, but you'll have to do your homework).

For over three decades, Liberty School has been among the best values in California wine. In the early 1980’s, Cabernet Sauvignon from Paso Robles caught the attention of renowned Napa Valley vintner Chuck Wagner of Caymus Vineyards. Because of the incredible quality and value of their Paso Robles Cab, Wagner approached Hope Farms in search of Cabernet for his second label wine, Liberty School. The Hope family helped build the brand’s solid reputation over the years and in 1996, the Hopes took over the label. Austin Hope, who started working under Chuck Wagner, in the early 1990s, heads the winemaking team and their goal has always been the same; to produce delicious, fruit-driven, varietally correct wines at reasonable prices. That’s what this Liberty School 2008 Cab is all about. It offers vibrant cassis and berry fruit with supple tannins and just touch of oak.

Mohua Sauvignon Blanc 2010 New Zealand

2011-12-30T05:57:00.000-08:00

Marlborough, NZ does some nice things with Sauvignon Blancs and here's proof at a good price. Super fresh and crisp with waves of lemon drops and tropical fruits, pineapple, and guava, with grapefruit rind and summer fruits on the palate. SRP around $11.

Mohua Sauvignon Blanc Marlborough 2010 - Pretty, with floral overtones, delivering lemon curd, dried mango and pineapple punches of flavor. Appealing for its smooth texture and crisp acidity. Drink now. 41,000 cases imported. -MW, Wine Spectator, Score: 88

Piccini Chianti 2009 DOCG

2011-12-29T05:59:00.000-08:00

Here is a Chianti DOCG that is a blend of 85% Sangiovese, 10% Merlot and 5% Ciliegiolo. This everyday Chianti is an absolute value for the $8.95 pricetag. Nicely balanced, bright, fruity, supple and very easy to drink besides being a good food wine. Aromas of cherry, slight earthiness and cedar with hints of tobacco, on the palate delicate tannins and a fresh style make this an inexpensive winner.

Fattoria Dei Barbi Brunello di Montalcino Riserva 2001

2011-12-28T08:06:00.000-08:00

This Christmas day I broke out a bottle I've been saving since receiving it as a birthday present a few years ago. Released sometime in 2007, this Brunello Riserva is just setting out on its path to maturity but will have probably reached its peak at the end of this decade. It's always so difficult to be patient when aging a good bottle of wine.
But that's okay, a Christmas dinner is as good a reason as any to pop the cork.
And I'm glad I did!

The color is a warm ruby with good clarity and intensity, aromas of a sexy mixture of forest floor, flowers, blackberry, licorice and a slight nuttiness. An attractive weave of texture with silky tannins while the finish is as comforting as a soft, warm blanket on a cold Christmas day. Beautiful. Elegant. Paired perfectly with Steak Au Poivre.

Wine Spectator gave the 2001 Barbi Brunello di Montalcino Riserva 93 points... Robert Parker's Wine Advocate and Wine Enthusiast both gave it a 92.

Castello di Gabbiano Chianti Classico Riserva DOCG 2008

2011-12-21T06:52:00.000-08:00

This Riserva is made only from grapes grown on the Gabbiano Estate in the heart of Tuscany. Only the oldest and best Sangiovese vines on the property are used. Fermented in stainless steel tanks for 20 days, and for more extraction the wine was macerated on the skins for another 20, followed by aging in 50% new French oak for 16 to 18 months, and finally in bottle for 4 months.

Rich and intense ruby colors paint a picture of full body, texture and complexity. Dry and luscious with a blend of 95% Sangiovese, 5% Merlot. Aromas of violets with flavors that ring of black licorice, tobacco, red cherries, cassis, plum and oak. The finish is a dream and so is the price at $23 SRP, with 14% alcohol.

Wartalia "Kikoi" Aglianico 2010 DOC

2011-12-15T08:28:00.000-08:00

Wartalia was founded in 2004 and is made up of fourteen independent farms with 50 hectares of vines located in the hills of the Telesina (or Calore) Valley and produces around 650 metric tons of grapes in several varieties - Aglianico, Falanghina, Fiano, Greco, Coda di Volpe, Malvasia and Sangiovese, plus Sannio DOC (AOC), Guardiola DOC and Beneventano IGT.

This find is a 100% Aglianico, aged briefly in wood then in bottle. Ruby red colors, medium intensity, clear appearance, with clean aromas of mature red fruit along with floral perfumes. The palate shows a dryness with medium acidity and tannins, spice with a vegetal hint, and good length on the finish. Reminds me of a raspberry pie. This is a bargain at about $11.

Guardia Sanframondi is a town and municipality in the Province of Benevento, Campania region, Italy, best known for the penitential rite held every seven years.

Macari Vineyards Merlot Reserve 2007

2011-12-12T20:10:00.000-08:00

A beautiful showing from Macari Vineyards on Long Island's North Fork, 100% Merlot with medium body and dark violet colors, luscious aromas of plum and violets, while on the palate notes of umami, contrasted by raspberry candy, cherry, clove, spice, chocolate, and plum with lively tannins and vestiges of oak, followed by a very long and attractive finish.

About Macari Vineyards

Macari Vineyards, located on the North Fork of Eastern Long Island in Mattituck, is owned and operated by the Macari Family. The business is led by owners Joseph Macari Sr. and his wife, Katherine, and Joseph Macari Jr., who is at the helm of the winery with his wife, Alexandra. Though Macari Vineyards was established in 1995, the Macari Family has owned the 500 acre waterfront estate for nearly 50 years. In this time, they have been careful environmental stewards of the land. What were once potato fields and farmland has become a vineyard of 180 acres of vines with additional fields of compost, farmland, and a home to cows, goats, Sicilian donkeys and ducks.

Macari is on the cutting edge of viticulture and is dedicated to a more natural approach to winemaking. Joseph Macari, Jr. is recognized as a pioneer in the movement towards organic and sustainable farming on Long Island, employing principles of biodynamic farming since the vineyard’s first plantings. Extensive soil preparation, rich composts, careful cover cropping and a consideration to wildlife and terrain makes Macari's 180 planted acres stand out from the rest. Taking into account the health of the environment as a whole, and moving away from the harmful effects of pesticides to a more natural and meticulous caretaking of the soil and plants, ultimately yields premium wines.

Man of Numanthia

2011-12-11T16:41:00.000-08:00

Recently, I had the pleasure of attending a dinner at Geoffrey Zakarian’s The Lambs Club in NYC with Estate Director Manuel Louzada, from Bodega Numanthia, to introduce three different vintages of Termes, Numanthia and Termanthia.

Born in Portugal, Louzada lived in Spain for ten years, where he developed a love for the sea as well as a more introspective way of looking at life. He studied agriculture, engineering, and agronomy and eventually returned to Portugal where he set to work making Port wine. In 1999 he moved to Argentina to make sparkling wines for Bodegas Chandon where the focus is on detail.

His three year plan, turned into nine, and he eventually moved to Numanthia in Spain in 2008. “Character and concentration are the trademarks of the Toro region wines, and we want to be truthful to soul of the wines,” notes an enthusiastic Louzada.

Numanthia was founded in 1998, and in 2006 the partners sold to Moet Hennessey. Some of the uniqueness of Toro wines is rooted in the fact that some of its vines are 60 to 200 years old.

I asked Manuel, how his experience with Port and Champagne influenced his winemaking…

“The influence of Port is about character -- it’s about power,” says Louzada. “It’s about trying to understand the massive strength of nature. When you taste Port wine for the first two years, I can assure you it’s not a very pleasant sensation, because of the alcohol, because of the amount of tannins, because of the fruitiness that seem overwhelming. What makes the big difference is the development of understanding of those powerful details.”

“Champagne on the other hand is the opposite. It’s how a single 1%, 2%, 3% of the most delicate wine makes such a big difference, so it’s about small details; it’s how the small percentages change the character of a wine. Blending it was a beautiful exercise, because when you taste base wines, whatever you have in thebase wine, good or bad, is going to be multiplied by a thousand because of the carbonic. So I had a lot of fun learning about, and making sparkling.”

“When blending Termanthia I had to choose between 22 or 23 barrels -- deciding which of the 20 I’m going to use-- there anything more detailed than that? You have to be able to figure out how to get to the picture you have in your head.”

Tinta de Toro

The Spaniards of the region call it Tinta de Toro (Tempranillo). A typical Tempranillo will usually display a full, muscular body and a viscosity with dark purple colors woven with aromas of black currants, violets, licorice and caramel. The bouquet may blend into a palate of plums and dark chocolate, all working to create a soft but supple wine with a long dusty finish... the better ones are a very nice balance of tannins & acidity.

A Quick Study of the 3 Vintages

The Termes 2007 was a warm vintage with elegant and delicate tones, while the 2008 Termanthia was a more traditional vintage with a beautiful combination of fresh fruitiness and tannic structure and concentration, with 2009 presenting yet another warm vintage concentration, highlighting extremely soft tannins. Louzada explains that some wines can be drinkable upon release but can be equally palatable in 30 years.

Tasting Notes and Pairings

Termes 2009

The first up is the Termes 2009... 100% hand harvested, 4 months in stainless steel tanks, then aged in French oak barrels for 14-16 months. (The 2008 was expressly fresh fruit, while the 2009 was slightly warmer vintage like 06, 03 with a level of intensity, and lots of character). Aromas of raspberry, strawberry, fruity, sweet lush tannins, lively vibrant fruit character. nice structure, toasted, cedar, layered juicy texture on palate. Paired beautifully with Beef Carpaccio with Piquillo Pepper, Egg and Jamon Serrano, delicate nuances, which rounds out the tannins. SRP $30

Numanthia 2007

Numanthia 2007, 100 year old vines, 18 months in French oak, more concentration, more complexity in the fruit, more aging, 100% new oak, a bit toastier and spicier, so you can feel the intensity of power and remarkable balance. On the palate, dark chocolate, cassis and spice. Paired with Veal Chop, Soubise, Summer Squash. SRP $60

Termanthia 2008

"Termanthia 2008 is a the expression of a single plot that is 120-140 year old vines, and explosion of fruit fresh cherries, like a bomb, complex so everything that we do has to be the most delicate winemaking technique to try to dominate that force, that strength of nature. Hand de-stemmed, crushed by foot, twice thru new barrels." Paired with Lamb Loin with Stuffed Piquillo Peppers and Eggplant. Can be aged for 30 years. SRP $200

Castello di Gabbiano Chianti Classico DOCG 2008

2011-12-04T16:20:00.000-08:00

The Castello di Gabbiano was founded in 1124 and... as the story goes, in the 12th century The Gabbiano Knight (or Cavaliere in Italian) protected these Tuscan Vineyards from foreign invaders.

The soil in the region is high in limestone, sandstone and clay and makes for intense and concentrated fruit. The Sangiovese grapes used were sourced from select estate vineyards and the 2008 vintage was an excellent one. The juice was aged in large French oak barrels for 12 months before bottling.

Clean and with medium weight, attractive husky aromas of vibrant ripe cherry and violets, with a hint of cocoa, followed by dry but complex flavors of plums, floral and spice notes, textured and a very nice balance of tannins and acidity. $14.

Croft Pink Porto

2011-11-30T07:56:00.000-08:00

To most of us here in the states Port wine is traditionally reserved for the holidays or a special occasion. Originating in 1588 in Portugal, Croft is now producing a Rose Port that goes beyond tradition.

Made from Porto grapes, the juice comes in contact with the skins just long enough to impart a pink color, fresh and fruity. Some aromas of raspberry and flavors of honey, citrus with a mild nuttiness on the finish.

I tried a glass on the rocks as suggested on the website (and on the label), but they've come up with quite a few interesting recipes you can try (see below).

Pink Jasmine
Croft Pink Port mixed with equal parts cold Jasmine Tea served in tall glass with diced strawberries and ice.

Sunset
2 oz. Croft Pink Porto
1 oz. Premium Gin
2 dashes orange bitters
3 oz. ginger beer
1 mint sprig, for garnish
fresh fruit in season, as garnish
Pour all ingredients into an ice-filled highball glass, stir briefly, add the garnishes.

Pink Cashmir
2 oz. Croft Pink Port
1 oz. apricot nectar
3 grinds black pepper (ground finely)
1 oz simple syrup
Chill over ice in a cocktail shaker, shake well, and serve

Enjoy!

Gabbiano Chianti 2010 DOCG

2011-11-29T06:50:00.000-08:00

Made from 90% Sangiovese, and 10% other red grapes sourced from the Chianti region in Tuscany, aged 5 months in stainless steel tanks, clear ruby red colors, an herbal influenced potpourri of deep ripe cherries, red fruits, flowers, complemented on the palate with cocoa, and a pinch of musk. Dry but with a fresh mellow character, with an overall balance of fruit and tannins, and a smooth, clean finish. A great deal at $10.

More Wines for Thanksgiving

2011-11-22T06:46:00.000-08:00

I'd like to thank Kristen and her good friends for helping me taste this flight of wine picks for Thanksgiving. The wines were from California, Italy, France and New Zealand. (Also thank you to Kristen for photo above.)

Chateau Julien Gewurztraminer 2010 Carmel Valley, California
Light golden colors, clean citrus notes of grapefruit, flowers, honey and jolly rancher green apple, the mild and simple palate shows spice and nice acidity. Gewurztraminer is versatile and will pair well with Turkey dinner, especially if your stuffing is spicy, also may be used before dinner with cheese or after dinner with dessert.

Winemaker notes:
Cold fermented using Steinberger Yeast, known for its slow fermentation, allows the winemaker the ability to maintain natural varietal flavor and a slight residual sugar. While semi-dry in flavor, this wines slightly higher acidity balances the residual sugar for a refreshing, lighter style of wine.

Rasciatano Rose, Puglia Italy
Made with 100% Montepulciano grapes pressed softly then fermented partly in stainless steel vats at a temperature of 13-15° (C) and partly in second and third passage barriques, followed by aging in stainless steel vats for 4-6 months and 4 months in bottle. Rose petal colors, aromas of sour cherry, and peach, on the palate dry, slightly metallic with good acidity.

Dino Torti Forza Inter Pino Nero Oltrepo Pavese 2008 Italy
Also soft pressed, complex aromas of almonds, fruits and flowers, flavors of nutty, apple and pear, dry but satisfying.

Maison Louis Jadot Beaujolais-Villages, 2009 France
The grapes (Gamay) are gently crushed, an extended maceration of 12-20 days gets you the extraction of color and tannins, then aged in French oak for 8 to 10 months. On the nose notes of tar and forest floor, fruit forward on the palate of black sour cherry, pepper, an attractive minerality and holiday spice, good finish. Great deal at $10.

Te Muna Road Vineyard Craggy Range Pinot Noir, 2009, New Zealand
From the region of Martinborough, 100% Pinot Noir grapes are fermented in open-top tanks followed by aging in 33% new French oak barriques for 10 months. Rose red, medium weight but at the same time velvety, tree bark, smoky earth and violets, dry but sweet, beautiful balancing act, plums. Nice long layered finish. SRP $40. A majority of the tasters really enjoyed this one.

St. Francis Winery Sonoma County Old Vines Zinfandel, 2008 California
The average age of the vines here are 80-100 years old, and actually is 89% Zin, and the rest a blend of Alicante Bouschet, Mourverdre, Carignane, Syrah and Petite Sirah. The grapes are fermented then aged in new American oak for 12-15 months. Complex, underbrush, cigar box, cherry vanilla, raspberry, plums, pepper and spice. For the price ($17) very nice.

Luccarelli Pazzia Primitivo di Manduria Old Vines 2007 Puglia, Italy
Deep rich purple ruby colors show such an opacity as to preview what's to come, namely rich cherries with prunes and spices on top of vanilla and chocolate nuances. Very fruit forward but with an Italian flair. Beautiful. $40.

Arnaldo Caprai Sagrantino di Montefalco 25 Anni 2005 DOCG Montefalco Italy
Made with the best grapes of 100% Sagrantino, aged 2 years in French Oak Barrique and a minimum of 6 months in bottle. What is immediately apparent is the very deep dark opaque colors, with strong and vibrant vanilla concentrates on the nose, laid over violets, earth and spices. Flavors of ripe fruit woven with spices and vanilla, great aging potential.

Have a Happy Thanksgiving!!!!!!

Thanksgiving Pick: Stoller Vineyards SV Estate Pinot Noir 2007

2011-11-17T05:31:00.000-08:00

It's that time of the year again. Over the next few days I'll be featuring wines that will work for you this coming holiday season. Here is the first, Stoller Vineyards SV Estate Pinot Noir 2007.

Located in the heart of Oregon's Willamette Valley in the Dundee Hills AVA, Stoller brings this Pinot Noir to the Thanksgiving table with a blast. Colors of dusty rose and intense aromas of funky strawberry, moist earth and smoked bacon, with a palate of chocolate, coffee, raspberry and spice, followed by hints of licorice, violet and caramel and a fairly long finish. Complex and balanced and perfectly paired with a turkey dinner. Enjoy this gem with family or friends at around $40.

Chateau Leoville Poyferre St. Julien 2003

2011-11-11T13:17:00.000-08:00

The world of wine has been good to me. It's allowed me to meet interesting people with broad tastes and vastly different backgrounds. Ray O., after over a year of following my blog, recently took a trip from his hometown in Austin Texas to the Big Apple. We met for dinner at a small French BYOB called La Sirene, and Ray brought a bottle of Chateau Leoville Poyferre St. Julien 2003. He had originally bought a case to commemorate the birth of his 2nd son, and I thought it was very generous of him to show up with this wonderful Bordeaux blend of 62% Cabernet Sauvignon, 28% Merlot, 8% Petit Verdot and 2% Cabernet Franc.

First up are the amazing aromas, the impression of clay and wet soil is so present right out of the bottle, with cassis and violets floating up from the ground. The deeply opaque purple colors translate onto the palate as delicious ripe cherry, paired with Christmas spices, accompanying floral notes and verdant black fruit. Velvety tannins and perfect balance make this wine an incredible masterpiece with a silky smooth and extremely long finish. Thank you, Ray!

Wine Advocate
I have had this wine three times out of bottle, rating it 97 once and 98 twice. It is a colossal success and a potential legend in the making. Its saturated, dense inky/blue/purple color offers up notes of crushed rocks, acacia flowers, blueberries, black raspberries, and creme de cassis. A synthesis of power and elegance, this multi-layered wine has spectacular concentration, sweet but high tannin, and low acidity A stunning effort that showcases this legendary terroir, it is a brilliant, brilliant success. The quintessential Leoville Poyferre? Anticipated maturity: 2009-2030. Score: 98. —Robert Parker, April 2006.

Wine Spectator
Pure cassis on the nose. Impressive. Full-bodied, thick and powerful, with loads of fruit and big, velvety tannins. Goes on for minutes on the palate. Huge wine. Very, very impressive. This is one of the big surprises of the vintage. Best after 2012. 19,165 cases made. Score: 95. —James Suckling, March 31, 2006.

Wine Enthusiast
A huge, opulent wine that packs sweet, rich tannins and spicy fruit. In the midst of all this decadence, though, is a kernel of tannic dryness. This estate, long the weakest of the three Lèoville wines, is now back in top form. Score: 93. —Roger Voss, May 01, 2006.

Truth In Wine Labeling

2011-10-19T08:51:00.000-07:00

Unprecedented Coalition of International Wine Regions Joined By Notable Chefs in Effort to Protect Wine Place Names

NEW YORK - October 19, 2011 - Leadership from 15 of the world's premier wine regions came together along with renowned chefs from around the globe to call on policymakers to heed growing consumer demand for wine truth-in-labeling.

Results from a recent poll of U.S. consumers, conducted by Public Opinion Strategies, released today found that Americans, in particular, have very strong feelings about the role of location in making wine-purchasing decisions. Key findings from the poll of 1,000 U.S. wine drinkers include:

79 percent consider the region where a wine comes from an important factor when buying a bottle of wine;

75 percent report they would be less likely to buy a wine if they learned that it claimed to be from a place like Champagne, Napa Valley or Oregon, but in actuality was not;

84 percent think that the region a wine comes from is extremely important in determining its quality;

96 percent say that consumers deserve to know that the location where wine grapes are grown is accurately stated on wine labels; and

98 percent support establishing worldwide standards for all winemakers that would require that they accurately state the location where wine grapes are grown on wine labels.

"In over 20 years of polling, rarely have we seen such strong feelings on an issue like this," said Rob Autry, partner of Public Opinion Strategies and the lead pollster on this project. "Consumer sentiment this strong is a clear signal that Americans care a great deal about the location a wine comes from and clearly want ready access to that information when looking at a bottle."

Perhaps most troubling was the fact that despite broad interest in wine location from all sectors of the U.S. wine-consuming populace, when presented with two labels to compare side by side, most consumers were unable to determine the correct origin of the wine. This underscores the challenges winemakers face with current labeling laws.

"The research released today shows consumers are more focused on product origins than ever before and it isn't just a passing concern, but one they feel extraordinarily strong about," said Linda Reiff, executive director of Napa Valley Vintners. "When a place name is misused, a part of the identity of that distinctive wine region is lost and consumers can be misled. This poll shows that U.S. consumers understand this and are looking for clear labeling of wine place names when they purchase wines."

"The 15 regions gathered here today agree that great wine is made in unique places all over the world and that these unique place names must be protected. A failure to do so undermines all of these wine-growing regions and, as the research shows, runs counter to the expectations of the consumer," said Bruno Paillard, representing the Comité Interprofessionnel du Vin de Champagne. "People want to know where their wines come from. The Declaration signatories have taken a global stand for truth-in-labeling and we are committed to working together to maintain and protect the integrity of wine place names."

The poll was released by the signatories to the Joint Declaration to Protect Wine Place & Origin, a coalition first formed in 2005 when the initial global declaration was signed. The organization has since doubled in size, welcoming its two newest members - Rioja and Long Island - at this year's meeting in New York.

In addition to the growing number of wine regions joining the campaign to protect place names, some of the world's preeminent names in food and wine have joined hands with the coalition as well. An open letter was released today signed by chefs and sommeliers lending their support for truth in wine labeling. Signatories include Thomas Keller from Per Se and the French Laundry; Ferran Adrià from El Bulli; Daniel Boulud from Daniel; Alexandre Ferrand from Alain Ducasse; Wolfgang Puck from Wolfgang Puck Restaurants; Antoine Hernandez from Joël Robuchon; Michel Richard from Citronelle; José Andrés from Jaleo and minibar; Pontus Elofsson from Noma; Charlie Palmer from Charlie Palmer Restaurants and many others from around the globe.

"We support the Joint Declaration to Protect Wine Place & Origin because place names are central to understanding the foods and wines we work with every day," says José Andrés, a James Beard Award-winning chef with restaurants in Washington, D.C.; Las Vegas and Los Angeles. "We celebrate foods and wines from all over the world every day, because they bring special elements to the table and we believe that clear labeling is central to this experience."

"Americans care about where their food and wine are from more than ever before, so we must stand together to ensure that consumers accurately receive the location-driven products they desire," says Chef Ken Frank of Napa Valley's landmark restaurant, La Toque.

The coalition hopes that the clear and resounding results of consumer survey data, combined with the accelerated interest on the part of chefs and other food and wine experts and an overwhelming majority of the world's leading wine regions now working in unison will push lawmakers and others around the globe to better protect wine place names in the U.S. and beyond.

By signing the Declaration, the 15 wine regions have collectively affirmed that geographic names are fundamental tools for consumers to identify the wines from specific wine-growing areas. In their meetings today in New York, the regions renewed their commitment to working together on the consumer education and public advocacy necessary to ensure that these names are protected and respected worldwide.

The Joint Declaration to Protect Wine Place & Origin was originally signed on July 26, 2005, and now has the support of 15 international wine regions including Champagne, France; Chianti Classico, Italy; Jerez, Spain; Long Island, New York; Napa Valley, California; Oregon state; Paso Robles, California; Porto, Portugal; Rioja, Spain; Sonoma County, California; Tokaj, Hungary; Victoria, Australia; Walla Walla Valley, Washington; Washington state; and Western Australia. These quality wine regions have come together to foster the growing global recognition that location is the most important ingredient in wine. To lend support and read the full text of the Declaration, visit protect place.

The Wines of Campania: Donna Chiara Wines at Il Gattopardo

2011-10-18T06:24:00.001-07:00

photo above by Alan Watts from Eat Italian

Last week Ilaria Petitto from Donna Chiara Winery guided us through an evening of tastings from the Campania region of Italy at Il Gattopardo, a fantastic Campanian restaurant in NYC owned by the legendary Gianfranco Sorrentino. The winery is located in Montefalcione, a small town in Avellino, where her family has been since 1885. Winemaking is a family tradition, tied closely to the land, where typical white wines like Greco di Tufo, Falanghina, Fiano di Avellino are well structured and long aging, as well as tasty reds like Aglianico and Taurasi. Ilaria pointed out "It is said that Taurasi is the Barolo of the south, but in fact can be better, after all Aglianico is a much more ancient grape than Nebbiolo."

Here are my tasting notes along with the wonderfully paired menu:

Donna Chiara Sante Spumante Brut IGT
a sparkling 100% Falanghina, made using the Martinotti lungo method of fermentation to maintain traditional flavors of the region, fine perlage (smaller, more numerous bubbles), floral aromas, fresh fruit, citrus, minerality and a tropical bouquet.

Paired with arancini di risotto con piselli, mozzarella e sugo di vitelli, bruschetta di fiocco di burrata e basilico.

Donna Chiara Falanghina Beneventano IGT
Fermented for 40 days, straw yellow colors, toasty, pineapple, buttery smooth, even toned, beautiful full bodied, good minerality and acidity and long aging potential.

Donna Chiara Fiano d'Avellino DOCG
2 month fermentation using wild yeasts, vulcanic soils giving layered texture, late harvest imparts an intense ripeness, showing in the aromatics of dried fruit, pear, apple, mild acidity, smooth and long finish.

Both paired with parmigiano di zucchini con provola e salsa al pomodoro.

Donna Chiara Aglianico IGT 2008
No oak touches this one, aged 6 months in bottle, light, fruit aromas, a palate of sour raspberry, glycerine, blackberry, and sour cherries linger on the finish.

Donna Chiara Irpinia 2008 DOC
6 months in French oak, using wild yeasts, structure & body, non-filtered, touch of oak (2nd and third usage barrels not so aggressive). Medium to full body, cherries, prunes, spice, glycerine, raspberry. Charles Scicolone, (a passionate oak-hater) commented on how these reds did not exhibit much oak)

Both reds paried with paccheri alla genovese napoletana

Donna Chiara Taurasi 2007 DOCG
12 months in French barrique, non filtered, ruby violet colors, bouquet of beautiful raspberry and blackberry aromas, with chocolate undertones, ending with a delicious long finish.

Carre d'agnello arrosto con patate e spinaci saltati.

Greco di Tufo DOCG
Apricot, summer fruits, pear lemon rind, pineapple and a fresh finish.

Pastiera

Campania is truly a diverse region with lots to offer. I suggest you try to experience some of their wonderful foods and wines here in the Big Apple or on your next trip to... Campania.

For another perspective on the event see Charles Scicolone On Wine

Wines of Cloudy Bay, Marlborough New Zealand

2011-10-08T15:45:00.001-07:00

Marlborough, New Zealand's South Island seems to have a handle on Sauvignon Blanc. I recently had a chance to sample a few along with a Chardonnay, Riesling and a Pinot Noir. Cloudy Bay’s thoroughly engaging winemaker Sarah Burton was our guide at an outdoor dinner featuring their wares at The Elizabeth Street Gallery, an outdoor antique garden in New York City’s Nolita, with beautifully matching cuisine by Silkstone.

Sarah is one of three winemakers at Cloudy Bay (teamed with Tim Heath and Nick Lane) in Blenheim, Marlborough, New Zealand. “No traffic lights, no people and 1 coffee shop.” She’s been at Cloudy bay for 2 years and it’s just celebrated it’s 25th year anniversary. They’ve come a long way and their focus is on Sauvignon Blanc and Pinot Noir. “Marlborough is a family region, where animals are important, people are close knit.” Their wines are about science and art but especially about people.

2011 Cloudy Bay Sauvignon Blanc
This one is close to her heart, she and her team spent hours of fine tuning, they take it seriously, and they’re proud of it. I especially loved this one. Sarah says, “It reminds me of Christmas, with a vibrancy, fresh fruit, texture, herbs, capsicum, grapefruit, a palate that’s smooth, creamy, with a crisp finish. We slipped in a 2% controlled barrel fermentation which adds fleshiness, aged it 4 months in old barrels with some barrels from as far back as 1986 so they’re neutral, with no oak influences and more aeration than influence from the barrel. The point is to get flavors from the grape directly into the bottle. It’s all about climate... it’s the cool nights that give fresh vibrancy and acidity that make it special.”

Te Koko Sauvignon Blanc 2006
From the same vineyards as above, left to ripen a bit longer, they press the grapes but play around with the solids and the juice to give more texture and weight later on, then it’s 100% barrel fermented with 10% new oak and 90% really old (neutral) French oak. Complex, showing individual personality, and as this wine opens, the changes are apparent and amazing. Savory, with orange blossom characters, some citrus notes, but more nuttiness, creaminess from the barrel fermentation. The fermentation takes place using only wild yeast, followed by a partial malolactic fermentation, left in barrel for 18 months, then another 18 months in bottle. 2 words: Minerality & Texture!

Cloudy Bay Pinot Noir 2009
The next big varietal coming out of Marlborough is Pinot Noir. Early on in NZ these grapes traditionally were planted on the plains and now planted on slopes which improved quality of fruits. Pinot Noir is gently handled, hand picked, then fermented for 2 weeks with natural yeasts, the use of “whole bunch” makes spicy green characters from the stems. 2 more weeks on skins impart more color and tannins, press off to 40% new oak barrel and 60% 2-3 year old oak, all French, and aged for 8-10 months, Complex, fruity, raspberry, strawberry, funk, spicy, chocolate, expressive, smooth, soft, supple tannins with minerality. I also get hints of white pepper, aromas of red licorice, a good long finish, and a clean earthiness.

The Wines of Chile: Casablanca Valley at Puro Chile

2011-10-01T17:32:00.000-07:00

Pablo Morande first planted vines in Casablanca Chile in 1982 where he introduced Chardonnay, Riesling and in 1986 the first Sauvignon Blanc. He did this in a time and place where no one would have believed he would succeed. There was virtually no rainfall, poor vegetation, frosts in winter and extreme swings of temperature between day and night. But Pablo saw the similarities to Carneros California, and took the calculated risk. The qualities Casablanca had in its favor was its terroir. It is one of high humidity, 75% to 65% because of the proximity to the coast. And the valley forms with the Andes to create a perfect climate for fog which blocks solar radiation, especially in the western regions. In general the soil is clay and granite in the west and sand and loam in the east. The rest is history.

This past week we gathered at Puro Chile to sample 4 Sauvignon Blancs and 3 Pinot Noirs from the Casablanca valley, here are my tasting notes:

Veramonte Reserva Sauvignon Blanc 2011
21 miles from the coast in the eastern section known as Alto Casablanca, visibly clean and clear, on the nose vaguely pineapple, honeydew melon with citrus lime, and refreshing flavors especially banana, some spice, verdant herbs and a creamy factor. 13.7% alcohol, a bottle costs $12 to $15.

Casas Del Bosque Pequenas Producciones Sauvignon Blanc 2011
In the western region about 10 miles from the ocean, the air is cool and soil is ancient composed of granite, volcanic matter and clay. After hand picking the juice is in contact with skins for 4 days, fermented in stainless steel then on the lees in barrels for 2 months. Liked this one quite a bit, showed earthy aromas of cat pee, with briny salt water, and passion fruit with flavors of spice, toast and melon. $25 per bottle with 13.7% alcohol.

Kingston Family Cariblanco Sauvignon Blanc 2010
With vines first planted in 1998 this Sauvignon Blanc is fermented in combination of small stainless barrels, small jacketed tanks (that hold about 6 barrels worth of juice) and a few new oak barrels, just to add a little texture, and aged on the yeast lees.
Showing aromas of raw wood, a pleasant minerality, muted tones of grapefruit and citrus, good body and grassy flavors, and a good long finish. $17 per bottle, 14.3% alcohol.

Cono Sur 20 Barricas Sauvignon Blanc 2009
In this cool climate 2009 was apparently a hot year, yielding subtle aromas and clean fresh flavors exhibiting a tree bark green, which makes sense since this winery won an award as “Green Company of the Year” in 2011. Stainless steel fermentation, a nice bouquet of melon, ripe grapefruit, spices and a minerality with fresh fruit flavors. $15 per bottle.

Emiliana Gran Reserva Novas Pinot Noir 2010
The first Vineyard to go organic, sustainable and biodynamic, Emiliana produces this expressive Pinot Noir. They do a 4 day maceration using wild yeast, aging 8 months in French oak to yield a wine with strawberry aromas, soft clean fresh red fruit on the palate.

Quintay Q Pinot Noir 2010
Three different clones coming from farms in different regions of Casablanca, but preserving the identity of each terroir, 80% of the yield is aged in barrels. Red berries, fresh fruit, strawberry, cherries, floral hints, wet slate with an herbal finish.

Morande Edicion Limitada Pinot Noir 2008
15 months in half new barrel make this Pinot sing aromatically! It’s rich and complex with a perfume that’s intoxicating, red berries, cherries, licorice, strawberries, and raspberry. Outstanding Pinot Noir for the $22 pricetag.

Macari Merlot Estate 2008

2011-09-21T13:42:00.000-07:00

Music has the magical ability to transport you to a particular time and place. I'm sure more than a few of you would agree that wine holds the same magic, and for me this particular wine charmed me right back to childhood.

In the glass I see clear ruby colors but with a semi-thick opacity and good intensity, clean on the nose but with a spicy and vegetal bent, cut to hints of resinous dried fruit and red licorice... or to be more exact... Twizzlers (my favorite afternoon double feature treat!).

Dry on the palate, and tart acidity showing red fruits, eucalyptus and even a trace of olives (I'm bicycling through Tuscany in 2006...sigh.)

Okay enough reminiscing, back to the present: medium body, spicy and vegetal, with a good medium to long (and soft) finish (my adult heart feels carefree and happy) A good Merlot @ $21 SRP.

Macari Wines are on Long Island's North Fork.

Terra Noble Carmenere Gran Reserva 2009

2011-09-18T14:52:00.000-07:00

This week, as part of a Snooth tasting hosted by Eric Guido, we had the pleasure of sampling four Chilean red wines.
The Terra Noble was my absolute favorite of the night, and not even the most expensive at about $16 to $18.

Deeply opaque with a finely woven texture brushed with a swash of reddish purple hues, on the nose this Carmenere shows beautifully out of the glass, in fact I put it down for a minute to write some notes and could still smell the extremely rich aromatics. There is some oak with vanilla, and mocha/coffee accompanied by a palate if intense blue fruit, finishing smoothly and velvety and going on forEVER.

For Eric's take on this gem and the other three wines of the night see The VIP Table.

Terre di Fiori Acanto IGT Maremma Toscana 2008

2011-08-11T11:25:00.000-07:00

Here is a SuperTuscan blend of 85% Sangiovese with 15% Cabernet Sauvignon that is fermented in steel tanks for 15 days then barrel aged for 6-8 months in French oak, and finally in bottle for 3-6 months.

Deep ruby colors with complex aromas of dark underbrush, earth, raisins and prunes, some vegetal hints, black and blue fruits, silky, round and noble, intense on the palate where dusty violets display an attractive elegance but with subtlety... cassis and smoke on the finish. This delicious bargain is $21 SRP.

Macari Rose 2010

2011-08-10T07:57:00.000-07:00

To me, sometimes fruit is a better thirst quencher than a simple glass of water. And the Macari Rose 2010 from Long Island's North Fork is a case in point. The wonderful wet aromas of a freshly cut watermelon... luscious ripe strawberries picked this morning... and juicy red berries previewing the bright flavors of fresh squeezed cherries and contrasting nicely with hints of citrus to balance things out. And ending happily with a smooth and long finish.

The blend by the way is 70.7% merlot, 14.5% Cabernet Franc, 9.2% Cabernet Sauvignon, and 5.6% Malbec with 13.8% alcohol. This is a summertime must-have at $15 SRP.

See another review of this wine by Eric Guido

Lungarotti Torre di Giano Bianco di Torgiano DOC 2010

2011-07-30T04:50:00.000-07:00

From Umbria Italy, this is a blend of 70% Trebbiano (harvested in Mid-September) & 30% Grechetto (picked at the end of September) and fermented in stainless steel.

Pale straw green colors with attractive aromas of key lime pie and a floral touch, dry with fresh acidity and fruit flavors of green melon and pear, accompanied by a pleasant nutty edge. Good, clean, and slightly bitter finish with decent length. Will work well especially if paired with risotto, seafood or pasta. 12% Alcohol, SRP $15.

The name Torgiano is a composite of Torre (Tower) and Giano (The Roman God Janus) originated in Roman times.

Vesevo Beneventano Falanghina 2010 IGT

2011-07-13T04:31:00.000-07:00

Volcanic soil imparts exotic minerality, deep complexity and a creamy texture with clear clean light passing through golden colors, on the nose melon, mint and acacia, but bursting onto the palate with bright apples, ripe pineapple & banana merging into a lemon lime finish.

This white is a total summertime treat with big flavors and a mellowness that is completely satisfying, especially for $16

A Wine Tip From A Founding Father

2011-06-15T18:18:00.000-07:00

According to John Hailman, author of Thomas Jefferson On Wine, Jefferson learned a neat trick from his French friend Henri Bergasse and adapted it to his Monticello cellar: Keep your wines safe and cool by simply covering them with wet sand. May be a bit messy but it certainly worked for Mr. Jefferson!

Gigi Rosso Roero Arneis 2010

2011-05-14T07:24:00.000-07:00

Getting right to the point, this 100% Arneis an indigenous grape from the Roero district, bordering the Langhe, perfectly expresses the traditions to use only regional grapes. Showing clear pale lemon colors, aromas are clean and although fruit is present, there is a blooming bouquet of honeysuckle, fresh flowers, roasted hazelnut and an underlying herbal twist. The inviting aromas reveal a surprisingly textured mouthfeel, medium acidity with dry, earthy undertones, which is typically Arneis. A good long finish reveals a mineral, nutty earthiness.

Winemaker notes:

The Arneis grape variety takes its name from a word in Piedmontese dialect which means "whimsical", like the grapevines from this Roero Wine district. From the steep sandy vineyards of this zone comes this extaordinary wine, Roero Arneis, with its pale straw-like greenish color, very intense bouquet of forest flowers and poignant, persistent aroma with an almond-like backtaste. it is a white wine with great character, ideal as an apéritif or served with cold appetizers.

Single vineyard Cascina Rivetto - Monteu Roero

A Taste of Italy in Astoria

2011-05-08T05:49:00.000-07:00

If you're in the New York Metropolitan area this coming Thursday, The Wine Society of Queens will be presenting its first meetup event.

A Taste of Italy in Astoria

Thursday May, 12th 6:30 to 8:30

For our first event we will meet up in Astoria, Queens at Jolson's Fine Wines and have a wine tasting, a few nice wines to sample and a little time to get to know each other. Next we'll walk across the street to Rosario's Deli, one of New York's finest purveyors of Italian Specialties, where we'll try some cheeses, prosciutto and some of the best home made pizza prepared with the freshest ingredients. The finale will be at La Guli Pastry shop, where you can buy some of the best gelato's or Italian pastries in New York. The wines we will be sampling will be some Italian gems.

Starting Line:
Jolson's Wines & Liquors
2224 31st Street
Queens, NY 11102

To join the Wine Society of Queens and see details of event click here.

d'Alessandro Azienda Agricola Nero d'Avola 2008 IGT

2011-05-07T13:12:00.000-07:00

From the Agrigento region of Sicily and made with 100% Nero d'Avola, this fine red is aged for 3 months in cement tanks followed by 4 months in bottle before release. Deep ruby red colors are clear with medium intensity, on the nose clean, medium intensity with characteristics of fruit spice and floral notes. Dry on the palate with medium acidity, low tannins, medium body, and primary flavors of resinous cherry with a back palate of cinnamon, plum, dried fig and white pepper on the finish which is fairly long. This wine was excellent with a shell steak done in the au poivre style.

Fattorie Gianozzi Villa Marcialla Chianti Colli Fiorentini Riserva 2007 DOCG

2011-05-05T09:24:00.000-07:00

At the Fattorie Gianozzi just south of Florence in the district of Barberino Val d'Elsa, this Chianti is made with 90% Sangiovese and 10% Merlot. After fermentation, macerated in stainless steel barrels for 3-8 days, then aged in big oak barrels, which mutes the wood effects, for 26 months and another six months in bottle.

Starting with a visual palette of ruby colors, the Sangiovese's acidity is aided by the softness of a small amount of Merlot with red fruits and raspberry, the tannins bringing a structure as a leathery astringency. I found a bouquet of bright cherries and oak, with hints of cloves and other baking spices, while the palate swam with cherry and pomegranate, even a bit of soy showing itself. Good soft finish.

The Chianti Wine Consortium hosted a tasting on April 28 of some of it’s members’ wonderful Chianti wines, this was one of them.

Corbinelli Chianti Riserva 2007 DOCG

2011-05-02T16:36:00.000-07:00

From vineyards in Montespertoli southwest of Florence, one of the sub-zones of the encompassing Chianti region, made with at least 80% Sangiovese and other red grapes, aged six months in oak, 12 months in cement tanks then 3 months in bottle. Clear ruby colors, an interesting combination of aromas show flower petals and raw meat, flavors of cherries, cranberry, mushroom and truffles, a good finish, vintage and structure with refreshing acidity with fairly low alcohol content of 12.5%.

The Chianti Wine Consortium hosted a tasting on April 28 of some of it’s members’ wonderful Chianti wines, this was one of them.

D'Alessandro Azienda Agricola 2007 IGT

2011-04-28T06:14:00.000-07:00

Sicilian winemakers are having noted success morphing old and new world varietals. A good example, from vineyards just outside the city of Agrigento, is a blend of 65% Nero D'Avola with 35% Syrah aged in French oak for 8 months and another 10 to 12 months in bottle.

Dark clear and opaque with heavy, earthy, thick annd resinous aromas and a strong palate of ripe cherries, balsamic, almost Amarone-like volume, dried prunes, red fruits and violets. Good long finish reminiscent of flowers. Paired well with Manicotti by Chef Pat McCoy.

Weinhaus Schloss Koblenz Trittenheimer Altarchen Riesling Kabinett 2009 Mosel, Germany

2011-04-25T17:50:00.000-07:00

This amazing Riesling is a pradikatswein, the highest German quality rating for a Riesling, and a Kabinett designating it’s made with the least ripe grapes (sugar content). But don’t think because it’s lower in sugar that it’s dry… it’s really a great balance of sugar and acidity with pronounced aromatics, medium acidity, summer fruit and pretty floral undertones.

Clear and very pale straw color, clean aromas of apricot with flavors of stone fruit, melon and green apple with a beautiful long finish. Paired with chicken with rosemary, mushrooms and white wine made by chef Pat McCoy.

Recommended by Mickey at Columbus Wines & Liquors and the price tag was only about $14… that is a terrific deal. If you haven’t tried a Riesling yet this is a great place to start.

Monte Schiavo at Il Buco

2011-04-20T18:34:00.000-07:00

Le Marche region of Italy was well represented by Monte Schiavo at a rustic tasting dinner at Il Buco Restaurant on Tuesday. The dinner was held in their amazing old wine cellar where a small group of wine lovers gathered at a long table to eat, drink and talk about wine ad infinitum. It was a very interesting group of winemakers, brand managers, wine journalists, importers, consultants, and PR people.

First a little info on Le Marche, located on the Adriatic coast of Italy, the "calf" of the boot, Marche, has been known for its Verdicchio white wine that comes in the familiar green amphora bottle. The region was primarily known for its white wines and the Verdicchio di Matelica has emerged as one with even more character.

The reds are emerging from the shadow of the whites, including the Rosso Piceno, a blend of mostly Sangiovese with small amounts of Montepulciano, and Rosso Conero, a blend of mostly Montepulciano with a bit of Sangiovese.

The Vernaccia di Serrapetrona recently received a DOCG status, and Lacrima di Morro d'Alba is making a big splash.

Now for the wines and foods that went with them....

Antipasta Part l
olives & salami

paired with

Monte Schiavo Spumante Brut Vigna Tassanere, made with Verdicchio, a white Italian wine grape variety grown primarily in the Marche region of central Italy. The Spumante Brut has light and clear golden colors, fine bubbles, fruity aromas with hints of yeast, while the palate shows minerality and mild citrus notes.

Antipasta Part ll
Finocchio fennel, lemon, mimosa, hard cooked egg, bottarga di muggine
Baccala house salted cod baked with potato, spinach and tomato jam
Pizzetta with ramps, taleggio, piment d’espelette

paired with

Monte Schiavo Pallio di San Floriano Verdicchio 2009, also made with 100% Verdicchio and aged for 5 months, is clear golden green in hues, bouquet of fresh bread, green apples and lemon rinds, medium acidity with flavors of melon offering a fresh and fruity finish. I especially enjoyed this paired with the Baccala.

Primi
Tagliatelle con Funghi
Freshly cut pasta, yellow foot chanterelle mushrooms, parmigiano

paired beautifully with

Monte Schiavo Panse’ Lacrima di Morro D’Alba 2009, 100% Lacrima grapes, aged in stainless steel, clear dark red ruby colors, pleasant perfume of roses, violets, some earthy barnyard hints, forest floor, cassis, intriguingly long finish.

Secondi
Maiale
Bev Egglestons pork blade stake, mixed beans in oil, sauteed greens

paired near perfectly with

Villa Bizzarri Colle Creta Montepulciano D’Abruzzo 2005, 6 months in new French oak barrels and 1 year in bottle, cherries, vanilla, raspberries, fresh resinous, glycerine, red fruits.

Dolce
Cheese Course
Assortment of artisan cheeses
Biscotti & cafe

Feudo di Santa Tresa Cerasuolo di Vittoria Classico DOCG

2011-04-17T16:49:00.000-07:00

From Feudo di Santa Tresa in Sicilia this is one of my favorite blends of 60% Nero d'Avola with 40% Frappato, medium weight with a ruby opacity, violets, raspberry, medium to high acidity, low tannins, probably stainless steel fermentation and hand harvested, slight minerality, white pepper, cherries, long lush finish.

Recommended by Luca at Il Poeta, paired well with a quail risotto, and a delicious artichoke flan with prosciutto over mashed potato, created by that culinary genius, Mario.

Martini & Rossi Asti DOCG

2011-04-01T09:37:00.000-07:00

From Piemonte Martini & Rossi's classic Asti is clear, pale, clean and youthful, loaded with fresh grapes, medium dry, creamy and light gold colors, medium acidity framed by intense jasmine aromas with honeysuckle, while on the palate apricot, dried concentrated peaches and a creamy texture but light as a feather in body, and finishing long and smooth. Very, very good for the $17 pricetag.

Herricks Lane Merlot 2007

2011-03-26T11:57:00.000-07:00

Clear ruby color with medium intensity, aromas are clean and slightly pronounced with jammy resins, vanilla bean, red fruit and dark berries. A nicely balanced Merlot with med acidity and tannins and on the palate bright raspberry flavors and a finish of glycerine and dried flowers with a good long finish. Enjoyed this at BOE tasting.

Suhru Red 2007 Long Island

2011-03-25T05:44:00.000-07:00

Recently at a tasting at Brooklyn Oenology I met winemaker Russell Hearn and his wife Susan from Suhru Wines where they were showing their 2007 Suhru Red. This medley of five grapes is a cross blend of Bordeaux and Rhone varieties that includes 82% Merlot, 9% Petit Verdot, 5% Cabernet Sauvignon, 2% Cabernet Franc, and 2% Shiraz and aged for six months in oak.

Clear but dark colors in the glass, clean aromas with medium intensity and hints of black fruits, stone fruits, and black pepper, while on the palate, dry with medium acidity and tannins, good body accompanies flavors of raspberry, dried fruits, chalk and a pastel fruitiness, the finish is reminiscent of blueberry jam and the length is medium to long.

All round this is a very good value at $19.95 retail per bottle.

Chateau Lafaurie-Peyraguey Sauternes 1er Grand Cru Classe 2007 Bordeaux

2011-03-23T16:33:00.000-07:00

Clear gold appearance with medium color, on the nose medium plus intensity and botrytis aromas of bread and yeast, followed by licorice, honey, earth and mushrooms, with hints of dill. This Sauternes is aromatically complex and the flavors are less sweet than the aromas would suggest. Good length across the palate showing medium acidity, a full body and a marked viscosity with a beautiful long finish.

This wine was part of a tasting at the Level ll Intermediate Certificate WSET class in Wine & Spirits at the International Wine Center.

Winemaker's Notes

Yields
Average of 18 hl/ha depending on the harvest.

Grapes are hand picked extremely selectively on successive passes (4 to 7, depending on the year) according to their maturity, only harvesting those grapes that have attained the required degree of concentration under the influence of noble rot – also called botrytis cinerea – and to preserve the precise aromatic qualities desired. Depending on the vintage, some parcels are sacrificed in order to concentrate on those with the appropriate potential quality.

Pressing
- 1 pneumatic press (for the first pressing)
- 4 vertical basket presses (second and third pressings) to obtain the richest, sweet juice.

Settling of the juice
Static, in temperature controlled vats at 15°C for 12 hours.

Alcoholic fermentation
In finely grained French oak barriques, 30% of which are renewed each year. Fermentation takes place at between 17°C and 23°C in air conditioned cellars for 18 to 30 days depending on the batch.

Aging
Traditional, in barriques, bung upwards, for 18 to 20 months.

Racking
Every 3 to 5 months subject to tasting.

Blending
Sémillon: brings structure, body and aging potential.
Sauvignon: brings aromatic freshness and liveliness, especially in the wine’s youth. Muscadelle: difficult to grow and only used in a small proportion, contributes to the wine’s aromatic complexity.

Production
Château Lafaurie-Peyraguey: an average of 5,500 cases a year.
La Chapelle de Lafaurie-Peyraguey: an average of 2,000 cases a year.

Bottling
At the Château.

Aging potential
An average of 40 years, depending on the vintage.
A vertical tasting of 20 vintages of Château Lafaurie-Peyraguey (1906 to 1959) organized at the property March 30, 2008 showed that, in certain vintages, our wines have considerable aging potential of 75 and even 100 years and more.

Castello di Monastero Lunanuova Vin Santo del Chianti 2003 DOC

2011-03-22T06:37:00.000-07:00

Made from 80% Malvasia and 20% Trebbiano grapes that are ventilated and dried for about 2 months before aging in traditional oak barrels for 5 years. The appearance is a clear amber color, aromatically complex and mature, with hints of oak, caramel, orange peel, pine resin, rosemary, and floral notes, followed by honey, animal, an intensely fruity herbaciousness showing medium sweetness and acidity.

Flavors are alluring with textured body, vibrant viscosity and nicely concentrated on the midpalate. An initial burst on the palate becomes a subtle but vibrant nutty and delicious finale that goes on and on.

Estate bottled in Castelnuovo Berardenga in Tuscany by Lionello Marchesi. 15% alcohol and retails for about $68.

This wine was part of a tasting at the Level ll Intermediate Certificate WSET class in Wine & Spirits this weekend at the International Wine Center.

Winemaker notes:
Vin Santo del Chianti boasts an ancient history and at Castello di Monastero is exclusively made in accordance with traditional rules ad times as regards grape-drying, vinification and refinement. Lunanuova - the name of our Vin Santo del Chianti - is made with 80% Malvasia and 20% Trebbiano grapes grown in the vineyards at Castelnuovo Berardenga. The grapes are harvested early in October and are dried on straw mats raised from the floor in well ventilated lofts. Vinification takes place in December and the resulting wine must is refined for five years in fifty-litre kegs. The wine is then refined for a further eight months in the bottle to ensure a distinctive bouquet of raisins and dry figs. The sweet, creamy taste has hints of aromatic honey and tobacco, with impressive balance between sweetness and acidity.

Chateau Cabrieres Cuvee Prestige Chateauneuf-du-Pape 2007 Rhone Valley

2011-03-15T05:08:00.000-07:00

From the Chateauneuf-du-Pape appellation of the Rhone Valley, France, made from a blend of 50% Grenache, 20% Syrah, 20% Mourvedre and 10% Cinsault. Deep ruby in color, on the nose red cherries, leather and funk, and animal notes. Dry with medium acidity and tannins and supported by flavors of red fruits, pepper and sour cherry. Nice finish of tea and leather that lasts a good while. Retails for about $35-40.

This wine was part of a tasting at my Level ll Intermediate Certificate WSET class in Wine & Spirits this weekend at the International Wine Center.

Zilliken Riesling Kabinett 2009

2011-03-14T17:36:00.000-07:00

From Germany's Mosel-Saar-Ruwer region in the Saarburger Rausch Applellation, this is an outstanding Riesling wine.

Clear, medium pale with lemon gold colors and slightly funky but friendly aromas accented with hints of petrol, honey and a floral perfume. Flavors are clean with just above medium intensity and acidity, a vibrant complexity and a sweet balance of acidity and sugar, with stone fruits, melon, medium body and a super long finish of honey and flowers. Again I say.... out-STANDING! and $25.

This wine was part of a tasting at my Level ll Intermediate Certificate WSET class in Wine & Spirits this weekend at the International Wine Center.

Jacob's Creek Centenary Hill Shiraz 2005 Australia

2011-03-13T16:50:00.000-07:00

From Australia's Barossa Valley showing clear and intensely deep garnet colors with lighter tawny colors around the rim of the glass, wonderful clean aromas are equally intense displaying marzipan, sweet spices like cinnamon and clove, pastry icing, menthol, chocolate and wood. Dry on the palate with an attractive balance of medium acidity and ripe tannins, medium plus body, flavors of chocolate and white pepper, with ripe and sweet black fruits over a nutty finish that stretches on for a good length of time.

This wine was part of a tasting at my Level ll Intermediate Certificate WSET class in Wine & Spirits this weekend at the International Wine Center.

Robert Stemmler Pinot Noir Estate Grown 2007 Carneros

2011-03-10T10:54:00.000-08:00

From Carneros, California and sustainably farmed, comprised of a blend of various blocks on The Donum Estate encompassing Dijon, Martini, Roderer, Calera, Hanzell and Swan.

Appearance is clear, medium and ruby purple with a clean nose of moderate intensity revealing a very tropical bouquet of banana and prunes, medium acidity, low tannins, medium body and flavors of prune, red fruits, red cherries. Intensely flavored and tied to the earth accented with spice, and a good long finish.

• Hand sorted, entirely destemmed, cold soaked 4-6 days
• 3500 cases made
• Aged in 40% New French Oak (Francoise Frere, Billon, Mercurey, Hermitage)
• Released Spring 2010

This wine was part of a tasting at my Level ll Intermediate Certificate WSET class in Wine & Spirits last weekend at the International Wine Center.

Concha y Toro Don Melchor Cabernet Sauvignon 2006

2011-03-10T04:39:00.000-08:00

From Chile's Puente Alto area, this clear deep ruby red wine wafts light aromas of earth, barnyard and a mild gaminess, while the palate displays a dryness with medium acidity, soft to medium tannins and full body, flavors of blueberry, spice, black fruits, smoke, toast and red and black fruit. Medium finish with spices lingering and very good, retails for about $75.

This wine was part of a tasting at my Level ll Intermediate Certificate WSET class in Wine & Spirits last weekend at the International Wine Center.

Wine & Wood

2011-03-09T04:57:00.000-08:00

I recently discovered the website of an artist from Washington state by the name of Bob Buhl who takes recycled wine barrels and transforms them into wonderful furniture pieces. His website is called Bare Woodworks and definitely is worth a browse.

Meanwhile, back east in Massachusetts, check out Mike McCoy's beautiful one of a kind pieces at Rocket Age Lighting or Castlewerks, his newest creation is the Cyclone Table Lamp.

Sobon Estate Rocky Top Zinfandel 2007 California

2011-03-07T19:10:00.000-08:00

From Amador County, appearance is clear with medium intensity and garnet ruby colors. On the nose a clean and wonderful intensity, with ample aromas of black cherry, cassis, a defined ripeness, coconut, vanilla and green peppers. Dry on the palate with medium acidity, medium tannins, fuller body, pronounced flavor and a long finish. This is a very good bottle of wine retailing for about $13 with 15.3% alcohol.

The Show Cabernet Sauvignon 2007 California

2011-03-03T07:14:00.000-08:00

The Show is a big, rich, deep Cabernet, although according to the website there are also small quantities of Merlot for softness, Cabernet Franc for earthiness and acidity, and even Petite Sirah and Petit Verdot to give it a deep ruby color... all aged in French and American oak.

Big is the key descriptor here... with vibrant aromas of bacon, dried black cherries and hints of violets on the nose, accented by jammy chunky nuances of fruits, spices and vanilla and good length on the finish. Good bang for the buck.

Enjoyed this at Dee's Brick oven Pizza, also available at The Wine Room of Forest Hills.

Masciarelli Montepulciano d'Abruzzo 2007

2011-03-01T20:57:00.000-08:00

Masciarelli is the largest organically farmed Estate in Italy, and produces award winning Montepulcianos. Fermentation and aging takes place in stainless steel. Very earthy, medium weight, with dark berries on the nose and tangy black currants, accented by cherries and chocolate, with tobacco, cassis and anise. Another great every day wine at about $8.

Realce Bobal Reserva 2004 at Wines From DO Manchuela

2011-02-28T15:57:00.000-08:00

The Manchuela region has been an overlooked wine producing area of Spain, but last week I got to experience some of their outstanding wines. Even though they have been making wine there for centuries, it was only in 2000 when they became recognized as a (D.O.) Denomination of Origin.

The first grape you should know about is the Bobal, which really defines the region. It is a grape with medium size bunches, spherical dark blue berries, and generally high in tannins and with medium acidity. Even though the Bobal is very well suited for the production of Rose wines, the first one I'd like to talk about is a red called Realce Bobal Reserva 2004.

Made from 100% Bobal grapes, fermented in stainless steel tanks, then in French and American oak barrels for 18 months before bottling, ruby colors and burnt umber around the glass rim, initial aromas are of stewed fruits with cola and ripe cherries. On the palate intense raisins but as if reduced in a vanilla sauce, supple with spices and fruity texture and nice long finish.

Il Bastardo Sangiovese Rosso di Toscana 2009 IGT

2011-02-27T19:08:00.000-08:00

From the Rufina area of Tuscany, near Florence comes this good everyday wine with dark ruby/purple colors. Made from Sangiovese grapes by consulting winemaker Paolo Masi, having aromas of cranberry, blackberry and raspberry with flavors of green pepper and prune, and showing medium acidity with decent tannins and fruit finish. About $8 at Pops in Island Park, NY.

Vinos Santa Ema Cabernet Sauvignon 2009 D.O. Maipo Valley Chile

2011-02-25T16:14:00.000-08:00

Harmonious aromas of vanilla, glycerine, black cherry and plum set against semi sweet flavors of ripe blackberry and dried fig. What follows are indulgent finishing touches of eucalyptus, bacon and cinnamon.

For such a young and inexpensive ($8) wine this is a super value, I'd call this a very good everyday wine.

Barone Ricasoli Chianti Classico Castello di Brolio 2007 DOCG

2011-02-25T05:18:00.000-08:00

Recently selected by Wine Spectator as one of the five best wines in the world, made with grapes grown in the area of Gaiole in Chianti, Tuscany, this blend of 80% Sangiovese, 10% Merlot, and 10% Cabernet Sauvignon is matured in new barrels and casks for 18 months.

Violets with spicy aromas, plump ripe fruits, and nuances of chocolate and cherry echo a wafting of smoke, while complex flavors of caramel, tar and mineral mingle in an elegant expression of this historic vineyard.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Tenuta San Guido Guidalberto 2008 IGT Tuscany

2011-02-23T07:52:00.000-08:00

The Tenuta San Guido Guidalberto is a supple blend of 45% Cabernet Sauvignon, 45% Merlot and 10% Sangiovese, aged for 12 months in French and American barriques and refined for three months in bottles, intense violet colors with contrasting subtle floral aromas of dark fruit, ripe cherry, violets, caramel, vanilla, while on the palate vibrant raspberry, blueberry, and licorice. Excellent balance, round and soft.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Tenuta San Guido Bolgheri Sassacaia 2007 DOC

2011-02-22T05:42:00.000-08:00

The blend is 85% Cabernet Sauvignon and 15% Cabernet Franc, aged in French Oak Barriques for 24 months and six months in bottle.

Enticing aromatics of cigar box and spicy smoke, a ripe fruit bouquet of black cherry and plum, with seductive vestiges of herbal sachet, vanilla, glycerine, spices, and even earthy hints of tar.

Complex and perfectly balanced tannins, ending with an extremely long and velvety finish.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Marchesi Antinori Solaia 2007 IGT

2011-02-21T06:38:00.000-08:00

From vines adjacent to the Tignanello vineyards this Super Tuscan is made from 75% Cabernet Sauvignon, 20% Sangiovese with 5% Cabernet Franc, and only produced in exceptional years. Aged for 12 months in new French oak barriques and 12 months in bottle.

Full bodied with intense aromas of plum and summer fruits, black pepper, coffee, chocolate, and flavors of vanilla, wet slate, black cherry and licorice. On the tongue tannins are soft and expertly balanced with a long captivating finish.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Fattoria di Felsina-Berardenga Chianti Classico Rancia Riserva 2007 DOCG

2011-02-20T06:51:00.000-08:00

Back in 2006, when I took a cycling trip through Tuscany, I spent a few days in the quiet countryside of Castelnuovo Berardenga, where Sangiovese reigns. The Felsina tradition of exploring the full potential of that noble grape is expressed in this aromatic and complex, but balanced red wine. And this being a Riserva, a moniker given to only the best of vintages, harvested by hand, aged in small and medium oak barrels for 12-18 months and in bottle for 6-10 months.

Rich and aromatic, with spices, tobacco and coffee on the nose, an underlying floral freshness, hints of cappuccino, chocolate and vanilla laid over caramel, red berries and varnished wood on the back of the palate. Finely structured with an opulent quality.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

I didn't have a useable photo of the 2007, so I took one of a 2006 I had in my stock (above left).

Label photo on right contributed thanks to Eric Guido at Gambero Rosso Event.

Castello Monsanto Chianti Classico Il Poggio Riserva 2006

2011-02-19T09:39:00.000-08:00

Located in Monsanto-Barberino Val d'Elsa, Florence, produced mainly with grapes of Sangiovese (90%) but with a blend of Colorino and Canaiolo (10%), swirling floral aromas of violets mingle with cigar box and plummy cola, attractive flavors of black cherries, dark berries and cassis, detailed by beckoning hints of bacon. Aged in French oak tonnaux for 18 months and another 12 months in bottle.

The floral beauty of this wine is just overwhelming.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Arnaldo-Caprai 25 Anni Sagrantino di Montefalco DOCG 2007

2011-02-18T20:03:00.000-08:00

Made with the best grapes of 100% Sagrantino, aged 2 years in French Oak Barrique and a minimum of 6 months in bottle. What is immediately apparent is the very deep dark opaque colors, with strong and vibrant vanilla concentrates on the nose, laid over violets, earth and spices. Flavors of ripe fruit woven with spices and vanilla, a bit tight but with great aging potential.

Sampled this today at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Feudo Maccari Nero d'Avola ReNoto 2006 Sicily

2011-02-16T18:44:00.000-08:00

This Nero d'Avola & Syrah blend shows deep violet colors with a floral signature on the nose, woven with fruity blackberry preserve, black plum, black pepper and smoke.

Flavors of ripe cherry, a tangy balsamic sweetness and lingering dark chocolate on the finish supported by silky and soft tannins and a vibrant acidity.

Tried this by the glass at Accademia di Vino on 64th Street and Third Avenue in NYC.

Castelli Martinozzi Brunello di Montalcino 2006 DOCG

2011-02-14T20:44:00.000-08:00

Made from one of my favorite varietals, Sangiovese Grosso, this Brunello is aged a minimum 36 months in French or Slavonian oak barrels, and in the bottle for a minimum of 4 months. Painted with colors of deep rose, complex and delicious aromas of rhubarb pie, dried fig and caramel, with a hint of underbrush. Following through with verdant flavors of black plum, violets, dried cherry, and rose petals and ending with a lingering finish of black currant and dark chocolate.

Hauner Carlo Salina Rosso Sicily 2008 IGT

2011-02-01T07:21:00.000-08:00

From the Salina region of Sicily this subtle and earthy blend of Nerello Mescalese and Nero D'Avola grapes is macerated on the skins, aging 3-6 months in barriques and another 3 months in bottle.

Beginning with deep violet rose colors with fragrances of cassis, anise and vanilla followed by toasted oak and a fruitful balance, velvety smoothness and delicate finish. Featured at The Wine Room of Forest Hills.

Cavalierino Vino Nobile di Montepulciano 2007 DOCG

2011-01-30T09:16:00.000-08:00

Snuggled between the historical towns of Montepulciano and Pienza just south of Siena, Cavalierino wines are produced by Aurelio Busani and family. Organically farmed Sangiovese, Prugnolo Gentile, and Canaiolo are fermented in steel vats, aged in Tonneau barrels for 3 years with a minimum of 6 months in bottle.

Deep ruby colors, this is a rich complex red, the blend lending opulent fresh fruit character, echoing the fruits in berries, raspberries, and then plum... mingling with a musky farmyard aroma, hints of cinnamon, pepper, and vanilla with firm tannins and a fine finish.

Sampled this at Vino 2010 Italian Wine Week at the Waldorf Astoria.

Cantina Bergamasca's Akros Valcalepio Rosso Riserva 2005 at Enoteca Di Palo

2011-01-28T10:58:00.000-08:00

This week I attended a tasting at Enoteca Di Palo where Lou Di Palo and son Sam run a well stocked wine shop loaded with hand picked value driven Italian wines. Sam visits Italy quite often and has the opportunity to pick his favorites. They showcased wines from Cantina Bergamasca, Valcalepio vineyards located in the area between Lake Como and Lake Iseo in the province of Bergamo, in the region of Lombardy. And DiPalo's matched the wines with polenta, salumi, cheeses, panini's, rice balls and many other small dishes that complimented the wines perfectly.

I really enjoyed the Valcalepio Rosso Riserva which is a 50-50 blend of Merlot and Cabernet Sauvignon, vinified separately in stainless steel tanks, then a minimum aging of 3 years in French oak casks, and finally 3 months in bottle. For the Riserva they selected several vineyards where the growers reduced the crop quite significantly to improve quality. Only the best ripened grapes were used to make this wine, since the long maceration during the winemaking process allow to extract all the poliphenolic compounds from the skins.

Exhibiting deep ruby colors mingling with a rich texture, there is a dense vibrancy of aromas ranging from cassis and blueberry to marzipan, and herbs. The palate shows a sturdy structure with cola, toasted vanilla bean, spice, a lively acidity and a fine finish.

There were 4 other wines represented and I will talk about them later.

Enoteca is right next door to Di Palo Fine Foods Store at 200 Grand Street in Little Italy, NYC.

Campochiarenti Chianti Colli Senesi DOCG Riserva 2006

2011-01-27T10:43:00.000-08:00

From Colli Senesi in Tuscany, this blend of hand picked 85% Sangiovese, 8% Canaiolo, 5% Colorino and 2% Merlot grapes is fermented in glazed cement basins, aged for 20 months in oak barrels, then refined in bottle for at least 4 months.

Compact textures with aromas of mild spices and dried violets, supported on the palate by blueberry, vanilla, and sweet wood mingled with powdered cherries, and an opulent, lingering finish.

Sampled this at Vino 2010 Italian Wine Week at the Waldorf Astoria.

Santa Sofia Amarone Della Valpolicella Classico Gioe 2003

2011-01-27T05:23:00.000-08:00

From one of the most prestigious DOC regions in Veneto, the Valpolicella, the Begnoni family produces this fantastic Amarone by drying the grapes for 90 to 120 days, aging for 36 months in Slovenian oak and then 12 months in Allier oak, and finally 8-12 months in bottle, the blend is 65% Corvina, 30% Rondinella and 5% Molinara with 15% alcohol.

Vibrant ruby red in the glass showing powerful aromas woven with black cherries, floral accents and vanilla laid over spicy smoked dried fruits and licorice, nicely balanced, cherry pie and chocolate lingering on a velvety finish.

Sampled this at Vino 2010 Italian Wine Week at the Waldorf Astoria.

M. Wells: a Diner... but also a Culinary Gem... in Long Island City

2011-01-21T15:26:00.000-08:00

Opened in July of 2010 by husband-and-wife team Hugue Dufour from Montreal’s Au Pied de Cochon, and Sarah Obraitis, M. Wells is a rebirth of an old Long Island City diner. Right out of the chute the word on the street was all good, and six months later they were cited by the New York Times in a piece called “10 Restaurants Worth a Plane Ride”. It’s taken me as long to finally go there, but today at last I managed and was glad to see my friend Brian working the grill.

Ranging from breakfast dishes like Egg & Sausage Sandwich, Bacon & Hash and Maple Syrup Ploye (Buckwheat Crepes), to American/Comfort dishes like Hamburger, Hotdog, and Maine Shrimp, to ethnic dishes like Cubano Sandwich, Fish n’ Chips, Tortilla Espanola, Beef Tartar, and Tourtiere, to salads, desserts, and Wine & Beer.

Chef Brian Jones started me out with Grilled Pickled Pork Tongue with Mustard and Soda Crackers, followed by a delicious twist on a Cubano sandwich, that’s Roasted Pork, Mortadella, Pickles and Gruyere, paired with a glass of Morgon Cote du Py, a fresh Beaujolais with aromas of red fruits and flint and acidic flavors of pomegranate and raspberries with mild tannins and finish. I’m no authority on Cubano sandwiches, but I have had a few in my lifetime, and can honestly say this was the best one I ever had.

Interior space has its share of stainless steel, mingled with a light and cool pastel color palette, blue formica countertop, a modern chandelier, and a great old wall of herbs and spices.

The service is spot on, friendly and warm, and prices are very fair. Presently they’re open from 10am-4pm Tuesday to Sunday, but soon will be open for dinner… I will keep you posted on when that will be.

M. Wells, 21-17 49th Avenue, LIC, (718) 425-6917 is definitely worth a visit.

Egervin Bulls Blood Egri Bikaver 2005 Hungary

2011-01-19T18:26:00.000-08:00

Bulls Blood, Blaufrankisch, or Bikaver is a northeast Hungarian red blend of at least three grapes, traditionally Kadarka (but not used as much nowadays), so mainly Kekfrankos, Kekoporto plus Cabernet Sauvignon or Zweigelt. It's my first Hungarian wine, and it really impressed me as a good inexpensive ($7.99) everyday wine.

Rustic barnyard aromas, black plum, smoked bacon, and licorice with flavors of stewed prunes, blackberry jam, a spicy finish with fresh acidity and very mild tannins.

To see another post about this wine and others for under $10 see the kitchn.

Dino Torti Forza Inter Barbera 2007 DOC

2011-01-15T17:41:00.000-08:00

This red wine from Oltrepo Pavese is aged in French barriques, shows deep ruby red hues, aromas of black cherry, toffee, and chocolate, and a bit of dried plump figs, on a lusty base of damp forest floor. The attractive bouquet is complimented by flavors of coffee, grass, tea, olive, cranberry, blueberry and black currant, and framed by a nice acidity, smooth tannins and long finish.

Three Years of Wine Tasting

2011-01-13T09:04:00.000-08:00

Well, tomorrow will make it three years since I started this wine blog.

Looking back over 2010 I noticed a wider range of topics, besides the hundreds of wine reviews, there were many other interesting posts about private dinners and tastings, homemade wines, sustainable farming, pairing wines with Thai cuisine, new wine shops like The Wine Hut, new wine bars like Pudding Stones, restaurants like Trattoria Toscana, 6 Roses for Thanksgiving, The Gambero Rosso Tasting, the wines of Spain and an interview with Adolfo Folonari.

I'm working to cover more topics in 2011 and maybe even explore other media like video. I'd also like to invite you all to contribute any of your tasting notes this year, and wish to thank you for following so faithfully.

Happy New Year,

Dave Trieger
Vigna Uva Vino

Gimenez Riili Perpetuum Torrontes 2010 Argentina

2011-01-12T11:56:00.000-08:00

Refreshing and upbeat. Light straw coloring, tropical and floral aromas with hints of pineapple and lemon zest, plus a spirited, almost carbonated sensation on the tongue, and finishing with a bit of vanilla and pastry cream. Retails for about $15 and contains 13% alcohol.

McManis Family Vineyards Pinot Noir 2009 California

2011-01-10T20:05:00.000-08:00

On the fruity side, but intriguing aromas happening here, playful Jolly Rancher black raspberry, a sweet varnish, deep barnyard, damp earth, viscous tar and soy sauce, while flavors of cranberry and dusty strawberry play on the palate with tomato and a slight acidity reflecting on sides of tongue.

Another winner recommended by Carolina at The Wine Room of Forest Hills for about $12 a bottle, not bad for a Pinot Noir, 13.5% alcohol.

Las Perdices Pinot Noir Reserva 2008 Argentina

2011-01-08T08:31:00.000-08:00

Las Perdices (The Partridges) from Mendoza, Argentina showing dark colors of plum with ruby around the edges of the glass, this Pinot Noir has tones of red raspberry, plum, black cherry, rosewater and strawberry jam dancing on the nose along with a slightly gamey quality. A medium weight supporting subtle flavors of pomegranate, rhubarb pie, and stone dust, nice acidity, and finishing with blue fruits and white pepper. $22

Angeline Pinot Noir 2009

2011-01-05T17:36:00.000-08:00

This California Pinot Noir shows fresh aromas of green pepper, wild strawberry, cranberry, green olive, bacon, tar and varnish, with ripe berry flavors. A very decent $13.99 pricetag and a screwtop. Not bad at all.

Carlo Pellegrino Passito di Pantelleria DOC 2009

2011-01-04T08:21:00.000-08:00

From the island of Pantelleria, off Sicily’s southern coast, Moscato of Alexandria (locally known as Zibibbo) grapes are grown in soil composed of volcanic black lava rocks under a thin layer of unirrigated topsoil.

The wine is made from the must of very ripe Moscato grapes whose fermentation has been stopped by adding pure alcohol. At least 20% of the naturally dried grapes are added to the must. Three junctures of Muscat grapes are used in the production, fresh harvested grapes, sun-dried grapes (uva passa), and semi-dried grapes (uva passolata), making it a very labor intensive process.

This dessert wine is extremely complex and delectable to the senses, having a substantial bouquet of honey, apricot, peaches, raisin, date, burnt marshmallow, fig, toasted almonds, marzipan, straw, orange blossom, butterscotch and caramel. The long and satisfying finish makes all that labor worthwhile.

Reference: Robert Camuto's Palmento
Can be found at The Wine Room of Forest Hills

Bressia Profundo 2006 Argentina

2011-01-03T11:11:00.000-08:00

OMG. What a powerful first impression?! This wonderful red reminds me why I love wine so much.

From Mendoza, Argentina the Bressia family produces this blend of 50% Malbec, 30% Cabernet Sauvignon, 10% Merlot and 10% Syrah. Spending 10 months in French and American oak barrels, then aging in bottle for 12 months, this beauty shows dark ruby with purple undertones coloring the glass, with aromas of cinnamon, strawberry, blackberry, caramel, and chocolate. On the palate sensuous waves of nutty vanilla coming from the oak barrels, flowing over hints of tobacco, and jammy, lush red cherries. Sumptuously textured and revealing a complex and memorable finish.

Avignonesi Toscana Rosso 2006 IGT

2011-01-01T15:18:00.000-08:00

From Montepulciano this ruby red SuperTuscan blend of 40% Prugnello Gentile (Sangiovese), 30% Cabernet Sauvignon and 30% Merlot brings bright red fruits, ripe plums, coca-cola, prunes, blueberry, spices, pepper, smooth and balanced.

Mairena Reserve Bonarda 2007 Mendoza Argentina

2010-12-30T13:44:00.000-08:00

Dark, thick ruby with purple highlights are the rich colors showing in this Bonarda, and the bold aromas are matching stride for stride with bright cherries, stone fruits, an earthy forest floor, red fruit, blackberries and fresh herbs.

A few steps further comes the interesting and complex palate with brown licorice, cafe mocha, chocolate and vanilla, a texture of syrup and full body, smooth tannins and a fine finish. May not be fined or filtered, some sediment in bottle, but did not detract from the exotic direction this Bonarda is taking. Aged 12 months in French Oak barrels, contains 13.4% alcohol and retails for about $39.

Montevertine Toscana Rosso 2003 IGT

2010-12-28T15:37:00.000-08:00

From Radda in Chianti, Tuscany, Montevertine's Martino Manetti produces this blend of 90% Sangiovese, 5% Canaiolo, 5% Colorino, with malolactic fermentation in cement vats, and aged for 24 months in slavonian oak barrels, then 6 months in bottle.

Showing a light bodied gem with ruby red colors, an intense dark and wonderful bouquet of raspberry, dried figs, cigar wrapper, sour cherries, tea, and leather. On the palate ripe black cherry, pepper, textured layers and velvety super long finish.

Many thanks to my friend Allen who gave me this bottle for helping him move on a very rainy night a few years back.

Veuve Clicquot Ponsardin Brut

2010-12-27T12:18:00.000-08:00

Well, we got our first snow day here in New York, over 20", a perfect excuse for a bottle of champagne, Veuve Clicquot. Fresh citrus and floral aromas with flavors of apple, kiwi and cream. Paired with chicken cutlets, risotto with pancetta, mushrooms and white truffle oil, and sauteed broccoli.

Chateau Montelena Chardonnay 2007 Napa

2010-12-25T11:52:00.000-08:00

From Chateau Montelena, the vineyard featured in the movie Bottle Shock, and winner of the 1976 Judgement in Paris, comes this 2007 Chardonnay loaded with lemon rinds, apricot, apples, melon, pineapple, slate and smooth buttery flavors, with oak, spice and vanilla reflecting a long complex finish.

Thanks Jordan, I saved this for a special occasion. Salute!

Oddero Barbera d'Alba DOC 2007

2010-12-23T13:49:00.000-08:00

Oderro, a big producer of Barolos in La Morra, Piemonte, Italy, shows floral aromas contrasting savory smoked bacon and delicious violet accents on the palate, blue fruits, cherry vanilla and a long finish.

Paired well with appetizer of fresh tomatoes with basilico and Burrata at Zampa Winebar & Kitchen at 306 West 13th street in West Village.

Vinification
Selection of grapes in the vineyard, fermentation and maceration for about 15 days in stainless-steel containers, followed by malolactic fermentation in November.

Maturing
40% aged in 50-hectoliter French oak barrels, 60% in small 225-liter barrels, for 18 months.

Penfolds Koonunga Hill Shiraz Cabernet 2008 Australia

2010-12-22T14:57:00.000-08:00

Fruit up front with blackberry preserves reduction on toast, ripe bing cherries, black fruits, plum, smoke, spices, white pepper, candy finish. By the glass at Brickyard Gastropub $7.50/glass.

Montes Winery Exhibits Class at SFMOMA

2010-12-21T11:40:00.000-08:00

Montes, the Chilean Winery who produced a few wines reviewed by this blog has been chosen to represent Chile at the Terroir Gallery of the landmark exhibition How Wine Became Modern at the San Francisco Museum of Modern Art. Specifically, the wine chosen was the Montes Alpha Cabernet Sauvignon. The wine, along with a soil sample from Montes’ Apalta Estate in Chile’s Colchagua Valley, is featured in this exhibit exploring the visual culture of wine and its stunning transformation over the last three decades. The exhibit showcases 18 renowned vineyard sites from around the world. Each profile includes a soil sample, live weather information, climate graph, bottle of wine, information on the varietal, soil type and depth, altitude, location, and a quote from each winemaker expressing his/her understanding of 'terroir.'

The exhibit is from November 20, 2010 - April 17, 2011.

Albino Armani Foja Tonda (Casetta) Vallagarina 2006 IGT

2010-12-20T16:46:00.000-08:00

Foja Toda or Casetta is a rare grape from Trentino that the Armani family expertly produces. It is perfumed with ripe cherry, hints of vanilla, and raisins with luminous marzipan flavors, butterscotch and a foamy cherry candy, while mild black pepper and spices display on the mid-palate. Recommended by Carolina from The Wine Room of Forest Hills for about $20.

For more info on this wonderful grape varietal see Charles Scicolone's website.

Sicilian Style Pesto Ragusana & Calabretta Etna Rosso 1999 DOC

2010-12-17T07:49:00.000-08:00

While reading Robert Camuto's book Palmento all about his odyssey through Sicilian wine country, I happened upon a dish called Pesto Ragusana. It was made by Rosa Aura, the "Mamma" of winemaker Arianna Occhipinti in Vittoria, Sicily. Arianna runs the biodynamic winery Occhipinti and is the niece of Giusto Occhipinti, who owns the well-known winery COS.

I love pesto, and I usually make a traditional Genovese pesto using evoo, basil, pignoli nuts, garlic, and pecorino cheese. The Ragusana recipe calls for raw onion, almonds instead of pignoli, and lemon rinds, which peaked my interest, so I just had to give it a try.

I loved it.

Ingredients:

1/2 cup extra virgin olive oil
1 bunch of basil
1/4 of a raw red onion
15 roasted almonds
1 clove garlic
1 lemon
1/4 cup grated Pecorino Romano cheese

Put olive oil in blender, wash basil well in cold water, remove all leaves from stems and place a few at a time in blender on low speed. Slice garlic thin and finely chop onion and almonds, grate the rind of half a lemon and add to blender. Add grated cheese, salt & pepper to taste and toss with favorite pasta.

Not able to find a bottle of Occhipinti, I did the next best thing, pairing this dish with a red wine from the same region in north-eastern Sicily, a 1999 Calabretta Etna Rosso DOC. Nerello Mascalese blended with a Nerello Cappuccio, organically farmed then aged for 6-7 years in large Botti before bottling. Aromas of ripe prunes, similar to Port, coconut, vanilla syrup, fairly high alcohol content at 14.5%, licorice on the palate, and nice long but muscular finish. Balances well with the strong flavors of the pesto sauce.

Castello D'Albola Chianti Classico 2007 DOCG

2010-12-15T06:50:00.000-08:00

From Radda in Chianti and ranked #47 with 90 points from Wine Spectator's Top 100 of 2010, this Chianti is light and fresh with classic Sangiovese signatures... and affordable at $14. Displaying wild cherry and violet aromas and even some flavors of strawberry. Stylish and simple. Recommended by Carolina at The Wine Room of Forest Hills.

Another 24 hours later and I'm tasting additional flavors of red licorice and spices, like Christmas. Opens beautifully. Veramente, mi piace molto.

Bodega Atamisque Tupungato Catalpa Single Vineyard Merlot 2007

2010-12-14T07:09:00.000-08:00

From Tupungato, Uco Valley, Mendoza, Argentina comes this wonderful Merlot. Dark cherry colors and violet tones, with first impressions of defined aromas and flavors of cola. On the nose, well, imagine you're Gulliver and six inches tall walking through a dense forest in the fall, past wet leaves, and under giant mushrooms. On the palate is black pepper freshly ground with juicy raspberry, carmelized black fruits, cocoa, and finally leather and licorice on a silky finish. This is a great value at $22.

Isole e Olena Vin Santo Del Chianti Classico 1994 DOC

2010-12-07T18:06:00.000-08:00

After another delicious Sunday dinner my good friend Eric opened this amazing bottle of Vin Santo. This wine is like a birthday cake, a celebration of the senses, in hibernation for 16 years with the soul purpose of singing a birthday song. It made me very, very happy. And it's not even my birthday... but it might as well have been... fresh warm caramel jumps out at you, followed by vanilla and marzipan and hints of coconut. Full bodied and extravagant on the palate, showing ripe apricots as the finish wraps smooth and perfect like a silk ribbon around a present... "Happy Birthday tooooo youuuuuu!"

"Tuscany's traditional wine of commeroration and meditation, Vin Santo is made from white grapes (Malvasia and Trebbbiano) that are harvested early, allowed to wither into raisins, pressed in January, and then barrel fermented and aged for four years before bottling. Paolo De Marchi's production is ridiculously small, and his Vin Santo is considered one of the top Italian dessert wines." -Importer

Vineyard 48 Cabernet Franc 2007

2010-12-06T18:05:00.000-08:00

From The North Fork of Long Island, this Cabernet Franc opens with an interesting mix of earthy barnyard funk, violets, dried flowers and sour cherries, while on the palate attractive ripe strawberries and vanilla. After decanting for a few hours the flavors mellowed a bit and veered back towards sour cherry.

Bought this bottle for $45 after a sampling at The New Amsterdam Market this past Sunday where I met Matt McBride from Vineyard 48.

Mauro Vannucci Il Sasso Carmignano Piaggia 2007 DOCG

2010-12-06T04:48:00.000-08:00

From Tuscany roars this Super blend of 70% Sangiovese, 20% Cabernet Sauvignon, and 10% Merlot, showing an intense nose of resinous oak, black cherries, violets, and on the palate cassis, blackberry, bright ripe cherries, white pepper and spices... complex. silky. balanced. beautiful.

Maceration in steel tanks for 3 weeks, aging in French-oak barriques for 12 months, cellaring in the bottle for 6 months.

"... Its dense appearance introduces a complex, concentrated nose that foregrounds aromas of wild berries and mixed spices."
Gambero Rosso, 2010

Thank you Eric & Deborah for sharing this wine with me.

Il Trullo Primitivo Del Salento 2008 IGT

2010-12-04T21:59:00.000-08:00

From the Puglia region of Italy and aged in stainless steel tanks, this bottle brings it all outdoors with aromas of black plum, black raspberry, leather and toasted marshmallow. On the palate exuding a verdant freshness of ripe fig, cassis, caramel and vanilla, with intense dark berries. The resinous finish fades slowly into hints of white pepper. A great everyday wine with a price to match, about $11 at The Wine Room of Forest Hills, 14% alcohol.

DaVinci Pinot Grigio 2008

2010-12-01T07:41:00.000-08:00

From Castello DaVinci "Tre Venezie", the area that at one time made up the Venetian Empire: Trentino-Alto Adige, Friuli-Venezia Giulia, and Veneto, Da Vinci Pinot Grigio is sourced primarily from the Trentino-Alto Adige region, although a small percent of the blend is from Surmaturo grapes.

Pale straw colors in the glass, with expanding aromas of Italian pastries, dried flowers, damp earth, fresh-cut green grass, contrasting with flavors of apples and lemon zest, a certain crisp acidity and a mild summer fruit finish.

Viña Maipu Sublimis Malbec Limited Edition 2008

2010-11-28T16:44:00.000-08:00

From Medoza Argentina, made from 100% Malbec and aged eight months in oak barrels, this full bodied red shows inky, opaque blue, ruby coloring in the glass. Beginning with vegetal, green pepper aromas, jammy berries, and black cherries, followed by dark fruit flavors of cassis, plums, ending with hints of anise and mint that add additional layers of flavor.