Following is an interview with Augusto Cardona, Sales Manager, Italian Wine Merchants:
What was the first wine that made you realize you loved wine?
Damijan Ribolla Gialla 2002 made me change the way I look at white wine, and the first time I had Quintarelli Amarone I knew I’d never tasted anything even close to that before. However I have to say that the wine that did it for me, that truly made me realize that I love wine was Bartolo Mascarello’s 1989 Barolo (out of magnum). Like the Quintarelli it possessed layers and depth that I could draw few comparisons to, and definitely had the "what was that?" impact on me. However the one thing that made this one truly stand out was it’s elegance. To this day if you asked me to describe my idea of “elegance” I would have to say that that wine is an example that I would use.
Describe your perfect meal and the wine you'd pair with it?
Well, since I just got back from Piemonte how could I not mention white truffles on Tajarin with aged Barolo. But there is also something to be said about the simplicity of a white like Verdicchio from Le Marche (look for Sartarelli) that work their magic with the seafood of the Adriatic on a summer day. The zing and citrus nuances bring just about any fish back to life - no sauces needed here - just some grilled fish and lemon. A Rosso di Montalcino with some pici topped with wild boar ragu is also a nice, simple classic pair.
What's the most common misconception that people have about wine?
High Points = Good Wine. That is the exact misconception that we try to dispel everyday here at IWM.
This is only one of the negatives associated with the rating system; in the end the rating system can deter people from establishing or discovering their own individual palate. Part of my responsibility is getting someone the wine that is best for them based on palate preference and understanding - it is an important part of our philosophy at IWM. A great read that captures our position on this is "When 84 Points Is Better Than 100" from our weekly eLetter.
What's your newest find for under $20?
In this range I am looking for wines that are going to match my everyday eating as well as obscure varietals and regions (especially when talking Italian). We just received a number of new, interesting wines in the store that fit this bill. One in particular that I am very fond of is the Frecciarossa Uva Rara. This is 100% Uvarara from the Oltrepo Pavese area of Lombardia in northern Italy. Just an extremely rare varietal from an often underrated region in Italy. There is ~1,500 cases made.
Is there a wine you've always wanted to try, but never had the chance to?
I would be lying to you if I said I wouldn't love to try a 1945 Mouton or 1947 Cheval Blanc. But at the prices they carry and the build up they received, that glass is carrying a lot of pressure to perform. I have read about them and I have clients who keep their mythical status alive. These Bordeaux have such large production, to me if I am going into the priceless realm, I would have to say the 1888 Biondi Santi Brunello Riserva would be up there. Only three remain at the estate, this is the wine that showed the world that Italy has wines that can age.
All three of those are the monuments to wine and would be on many wish lists, but really for me, I am fascinated by the biodynamic accomplishments of the Movia estate which has Ribollas dating back to the 1950s in their cellar. This overshadowed varietal of Friuli (and parts of Slovenia) has the structure to age and dispel a lot of beliefs about Italian whites (it should be noted the estate has vineyards that reside in both Italy and Slovenia as it rests on the border there.) The same is true for Mastroberardino with the varietal he helped rescue from extinction, Fiano. The estate still has bottles that date back to the 1950s – I’d love to try those.
Lastly, there are the mythical whites of the Fiorano estate from Prince Alberico Boncompagni Ludovisi - or as Eric Asimov of The New York Times describes puts it, the Prince and His Magic Cellar. The story is as intriguing as the wines. Strangely enough, these wines are from Lazio, not the first region you would think of to experience a dream wine. On top of that the whites are made up of Semillion and Malvasia - not the most exciting grapes. Yet, the wines challenge all convictions with their ability to age thirty years and deliver a flavor profile and experience that challenges the greatest whites in the world. The eccentric Prince, who rarely released his wines, wanted the wines to land in the hands of enthusiasts that would appreciate their complexity and he could only think of only one person. The Prince tore up his vineyards, so that they would not fall into the wrong hands, and left the entire cellar (consisting of thousands of bottles from the 1970s to 'the 1990's) to the great Italian wine journalist and personality Luigi Veronelli. Luigi kept his promise of maintaining the integrity of the wine and shortly before his death he passed the responsibility and wines to Sergio Esposito of IWM. Sergio is keeping that promise now by delivering the wines responsibly - in fact, we sell very few bottles each year. I don't do the story justice, but it is one of those great wines stories that enthusiasts love to read about. It is a story that Sergio has captured in his upcoming book, Passion on the Vine: A Memoir of Food, Wine, and Family in the Heart of Italy
I have had the opportunity to taste four vintages from the Fiorano estate, but there are several vintages I have not yet experienced, which would make them the wine I want to experience most. Italy gets little credit for its whites, but these three have proven that age-worthy whites in Italy do exist.
Showing posts sorted by relevance for query italian wine. Sort by date Show all posts
Showing posts sorted by relevance for query italian wine. Sort by date Show all posts
Tuesday, April 22, 2008
Friday, October 24, 2008
Italian Wine Series: Part 3-The Wines of Calabria
Calabria
Italian Wine Series: Part 3-The Wines of Calabria
Regions:
Cosenza
Crotone
Catanzaro
Vibo-Valentia
Reggio-Calabria
The Greeks seem to have been the first to introduce the wine grape varieties and winemaking techniques to Calabria. The indigenous people became so adept in the art of vine cultivation and fermentation that soon the wines produced in the colony were considered better than the ones made in Greece. The area was then called Enotria or Land of Wine.
Following are DOC regions:
Bianco- The DOC of Greco di Bianco is one of the few predominant white wine regions in Calabria. The area produces most sweet wine from the Greco Bianco grape that have alcohol contents of at least 17%. The wines are typically produced as straw wines with the grapes being partially dried prior to pressing and fermentation. Greco di Bianco is characterized by a deep amber color and aromas of citrus and herbs.
Bivongi-The DOC of Bivongi is one of Calabria's newest DOCs and produces red and rosé wines from blends of Gaglioppo, Greco Nero, Nocera, Castiglione and Calabrese. The few white wines made in this region are dry wines made from a blend of Greco Bianco, Guardavalle, Mantonico Bianco, Malvasia Bianca and Ansonica as well as up to 30% of other available white grape varieties.
Donnici- The Domnici DOC is located south of Cosenza on the wester slopes of the the La Sila plateau. The production is mainly red wine made from Gaglioppo with some blending of Greco Nero and Mantonico Nero.
Isola di Capo Rizzuto- The DOC of Sant'Anna di Isola di Capo Rizzuto is located south of commune of Melissa. The region was once an island but overtime the marshland around it filled in and connected the region to the mainland. The DOC produces dry red and rosé wines from Gaglioppo, Nocera, Nerello Mascalese (and the related Nerello Cappuccio), and up to 35% of added Malvasia and Greco Bianco.
Lamezia Terme- The DOC of Lamezia is located on the plains and hill side regions around the Gulf of Sant'Eufemia near the Sant'Eufemia d'Aspromonte along the Tyrrhenian Sea. The region is very warm, allowing the grapes to fully ripen and develop body and alcohol levels. The region produces red and rosé wines from Gaglioppo, Nerello Mascalese, Nerello Cappuccio, Greco Nero, Magliocco and Marsigliana. The white wines from the region are made from Greco Bianco, Malvasia Bianca and Trebbiano.
Melissa-The Melissa DOC is located south of Cirò and produces wines of similar style, though not with the same international reputation of quality. The red wine grapes of the region are the Gaglioppo and Greco Nera with some blending of the white wine grapes Greco Bianco, Malvasia Bianca and Trebbiano.
Pollino- The Pollino DOC is named for the nearby mountain range that forms part of the Apennines. Located near the border with Basilicata, the region produces pale, cherry red wines that need 2-3 years to develop. The wines are made primarily with Gaglioppo and Greco Nero with up to 20% of white grape varieties permitted in the blend.
San Vito di Luzzi- The DOC of San Vito di Luzzi is located in the hamlet of San Vito near the commune of Luzzi. The red and rosé wines from this region are produced with Gaglioppo, Malvasia Nera, Greco Nero and Sangiovese. The white wines are produced from Malvasia Bianca, Greco Bianco and up to 40% of other local white wine varieties.
Savuto- The Savuto DOC is located south of the Donnici region in mountainous terrain that stretches to the coast. The vineyards located closer to the interior are cooler than other parts of Calabria, producing wines with lower alcohol levels. The red and rosé wines from this region are produced with Gaglioppo, Greco Nero, Nerello Cappuccio, Magliocco, Sangiovese and up to 25% of the white wine grapes Malvasia Bianca and Pecorello.
Scavigna- The Scavigna DOC is located south of Savuto on the western coast of Calabria. The dry red and rosé wines from this region are made with at least 60% Gaglioppo and Nerello Cappuccio with a blend of other local red wine varieties. The white wines are blend of Trebbiano, Chardonnay, Greco Bianco and Malvasia Bianca.
Verbicaro- The DOC are of the Verbicaro region are located in the Pollino foothills, west of Pollino DOC region and extends to the Tyrrhenian coast. The dry dry red and rosé wines from this region are made from Gaglioppo and Greco Nero with a small amount of the white wine grapes Greco Bianco, Malvasia Bianca and Guarnaccia Bianca blended in. Those same white grapes also produces the limited amount of Verbicaro Bianco.
(Wikepedia)
Italian Wine Series: Part 3-The Wines of Calabria
Regions:
Cosenza
Crotone
Catanzaro
Vibo-Valentia
Reggio-Calabria
The Greeks seem to have been the first to introduce the wine grape varieties and winemaking techniques to Calabria. The indigenous people became so adept in the art of vine cultivation and fermentation that soon the wines produced in the colony were considered better than the ones made in Greece. The area was then called Enotria or Land of Wine.
Following are DOC regions:
Bianco- The DOC of Greco di Bianco is one of the few predominant white wine regions in Calabria. The area produces most sweet wine from the Greco Bianco grape that have alcohol contents of at least 17%. The wines are typically produced as straw wines with the grapes being partially dried prior to pressing and fermentation. Greco di Bianco is characterized by a deep amber color and aromas of citrus and herbs.
Bivongi-The DOC of Bivongi is one of Calabria's newest DOCs and produces red and rosé wines from blends of Gaglioppo, Greco Nero, Nocera, Castiglione and Calabrese. The few white wines made in this region are dry wines made from a blend of Greco Bianco, Guardavalle, Mantonico Bianco, Malvasia Bianca and Ansonica as well as up to 30% of other available white grape varieties.
Donnici- The Domnici DOC is located south of Cosenza on the wester slopes of the the La Sila plateau. The production is mainly red wine made from Gaglioppo with some blending of Greco Nero and Mantonico Nero.
Isola di Capo Rizzuto- The DOC of Sant'Anna di Isola di Capo Rizzuto is located south of commune of Melissa. The region was once an island but overtime the marshland around it filled in and connected the region to the mainland. The DOC produces dry red and rosé wines from Gaglioppo, Nocera, Nerello Mascalese (and the related Nerello Cappuccio), and up to 35% of added Malvasia and Greco Bianco.
Lamezia Terme- The DOC of Lamezia is located on the plains and hill side regions around the Gulf of Sant'Eufemia near the Sant'Eufemia d'Aspromonte along the Tyrrhenian Sea. The region is very warm, allowing the grapes to fully ripen and develop body and alcohol levels. The region produces red and rosé wines from Gaglioppo, Nerello Mascalese, Nerello Cappuccio, Greco Nero, Magliocco and Marsigliana. The white wines from the region are made from Greco Bianco, Malvasia Bianca and Trebbiano.
Melissa-The Melissa DOC is located south of Cirò and produces wines of similar style, though not with the same international reputation of quality. The red wine grapes of the region are the Gaglioppo and Greco Nera with some blending of the white wine grapes Greco Bianco, Malvasia Bianca and Trebbiano.
Pollino- The Pollino DOC is named for the nearby mountain range that forms part of the Apennines. Located near the border with Basilicata, the region produces pale, cherry red wines that need 2-3 years to develop. The wines are made primarily with Gaglioppo and Greco Nero with up to 20% of white grape varieties permitted in the blend.
San Vito di Luzzi- The DOC of San Vito di Luzzi is located in the hamlet of San Vito near the commune of Luzzi. The red and rosé wines from this region are produced with Gaglioppo, Malvasia Nera, Greco Nero and Sangiovese. The white wines are produced from Malvasia Bianca, Greco Bianco and up to 40% of other local white wine varieties.
Savuto- The Savuto DOC is located south of the Donnici region in mountainous terrain that stretches to the coast. The vineyards located closer to the interior are cooler than other parts of Calabria, producing wines with lower alcohol levels. The red and rosé wines from this region are produced with Gaglioppo, Greco Nero, Nerello Cappuccio, Magliocco, Sangiovese and up to 25% of the white wine grapes Malvasia Bianca and Pecorello.
Scavigna- The Scavigna DOC is located south of Savuto on the western coast of Calabria. The dry red and rosé wines from this region are made with at least 60% Gaglioppo and Nerello Cappuccio with a blend of other local red wine varieties. The white wines are blend of Trebbiano, Chardonnay, Greco Bianco and Malvasia Bianca.
Verbicaro- The DOC are of the Verbicaro region are located in the Pollino foothills, west of Pollino DOC region and extends to the Tyrrhenian coast. The dry dry red and rosé wines from this region are made from Gaglioppo and Greco Nero with a small amount of the white wine grapes Greco Bianco, Malvasia Bianca and Guarnaccia Bianca blended in. Those same white grapes also produces the limited amount of Verbicaro Bianco.
(Wikepedia)
Friday, April 13, 2012
Novel Travel Ideas for Wine Lovers
As mentioned many times on this blog, one of my most memorable vacations was a cycling trip through Tuscany. There were so many sights to see and on a bike I had the choice of stopping whenever I wanted if one caught my eye, and naturally what caught my eye related to wine. So... I'd usually stop at a winery, enoteca, or even a vineyard. I think an interesting trip sometimes can be a life changer, I know it was for me. So here are a few novel travel ideas for a wine lover.
Biking, walking, running, & multisport vacations through wine country
BACKROADS
For over 34 years Backroads has delivered a rich sense of journey that connects you to a region, with an appreciation for every minute of your time, so that events happen in a natural manner that makes sense, giving you maximum flexibility over how you spend each day. They operate their our own trips everywhere in the world, controlling quality each step of the way.
Multiple daily routes give you the freedom to access the best of a region at your own pace. Every day of every trip they provide a variety of well-researched options which are displayed on the Web and include mileage and elevation change. Every option comes with directions and is fully supported.
Two vans, three leaders, thoughtful trip design, multiple route options with directions and a choice of riding companions—each and every person is supported equally, regardless of ability.
River Barge through wine country
EUROPEAN WATERWAYS
Gourmet dining while savoring a glass of wine on a luxury hotel barge, visiting local vineyards in the Burgundy region of France or the Po River Valley of Italy.
Fully crewed, all inclusive luxury hotel barges cruise the inland waterways of nine European countries, along canals, rivers, lakes, lagoons and lochs, giving you the opportunity to experience life there from a truly unique perspective.
Hotel barges are ideal for people looking for either an individual cruise with other like-minded people, or for those choosing a whole barge charter for a family or group of friends.
On your all-inclusive cruise, your intimate ‘floating hotel’ glides gently along while you relax and enjoy gourmet cuisine, fine wines and the company of fellow passengers. There will be guided tours to castles, chateaux, vineyards, markets and when you return to the barge a professional crew will be there to look after you once more.
They have special theme cruises for those who enjoy a specific sport or hobby. You can choose a theme cruise from their cruise guide or view their cruise maps from several locations around the site.
Food & Wine
LA DOLCE VITA WINE TOURS is a boutique tour operator founded in 1999 that offers educational wine vacations in Italy, Spain, and Portugal.
Their tours aren’t simply about stellar wine and gourmet food. They’re an entry point to Italian culture. Wine is a magnificent portal. It’s a door that leads to the world of the winemaker: equal parts farmer and artist, scientist and alchemist. It opens onto the Italian kitchen, being a soul mate to both rustic cucina povera and the most elegant haute cuisine. Wine opens the way to history, to stories of ancient Romans, Renaissance dukes, and Savoy royalty who shaped what we eat and drink. And it’s a conduit to modern-day Italy, with its lively wine bars and sidewalk cafés, bucolic landscapes and art-filled cities. These are the worlds La Dolce Vita Wine Tours explores.
Small groups (2 to 14 max) allow for dialog with winemakers. For dedicated wine enthusiasts and wine educators, they have wine-intensive tours. For the active traveler, they offer walking tours and custom bike trips. Accommodations are charming countryside inns or family-run hotels in medieval wine towns.
On all their tours, you'll enjoy Italian-style hospitality, user-friendly wine education, thoughtful food and wine pairings, and cultural sights. Plus, you'll discover places you’d never find on your own.
Biking, walking, running, & multisport vacations through wine country
BACKROADS
For over 34 years Backroads has delivered a rich sense of journey that connects you to a region, with an appreciation for every minute of your time, so that events happen in a natural manner that makes sense, giving you maximum flexibility over how you spend each day. They operate their our own trips everywhere in the world, controlling quality each step of the way.
Multiple daily routes give you the freedom to access the best of a region at your own pace. Every day of every trip they provide a variety of well-researched options which are displayed on the Web and include mileage and elevation change. Every option comes with directions and is fully supported.
Two vans, three leaders, thoughtful trip design, multiple route options with directions and a choice of riding companions—each and every person is supported equally, regardless of ability.
River Barge through wine country
EUROPEAN WATERWAYS
Gourmet dining while savoring a glass of wine on a luxury hotel barge, visiting local vineyards in the Burgundy region of France or the Po River Valley of Italy.
Fully crewed, all inclusive luxury hotel barges cruise the inland waterways of nine European countries, along canals, rivers, lakes, lagoons and lochs, giving you the opportunity to experience life there from a truly unique perspective.
Hotel barges are ideal for people looking for either an individual cruise with other like-minded people, or for those choosing a whole barge charter for a family or group of friends.
On your all-inclusive cruise, your intimate ‘floating hotel’ glides gently along while you relax and enjoy gourmet cuisine, fine wines and the company of fellow passengers. There will be guided tours to castles, chateaux, vineyards, markets and when you return to the barge a professional crew will be there to look after you once more.
They have special theme cruises for those who enjoy a specific sport or hobby. You can choose a theme cruise from their cruise guide or view their cruise maps from several locations around the site.
Food & Wine
LA DOLCE VITA WINE TOURS is a boutique tour operator founded in 1999 that offers educational wine vacations in Italy, Spain, and Portugal.
Their tours aren’t simply about stellar wine and gourmet food. They’re an entry point to Italian culture. Wine is a magnificent portal. It’s a door that leads to the world of the winemaker: equal parts farmer and artist, scientist and alchemist. It opens onto the Italian kitchen, being a soul mate to both rustic cucina povera and the most elegant haute cuisine. Wine opens the way to history, to stories of ancient Romans, Renaissance dukes, and Savoy royalty who shaped what we eat and drink. And it’s a conduit to modern-day Italy, with its lively wine bars and sidewalk cafés, bucolic landscapes and art-filled cities. These are the worlds La Dolce Vita Wine Tours explores.
Small groups (2 to 14 max) allow for dialog with winemakers. For dedicated wine enthusiasts and wine educators, they have wine-intensive tours. For the active traveler, they offer walking tours and custom bike trips. Accommodations are charming countryside inns or family-run hotels in medieval wine towns.
On all their tours, you'll enjoy Italian-style hospitality, user-friendly wine education, thoughtful food and wine pairings, and cultural sights. Plus, you'll discover places you’d never find on your own.
Tuesday, February 12, 2008
A Taste of International Varietals at Italian Wine Merchants
Most of the wines I talk about in this blog don't go for more that $20, But last weekend I treated myself to a tasting at Italian Wine Merchants (Founded by Sergio Esposito, Mario Batali and Joe Bastianich) and sampled six wines from various regions in Italy. As a tasting room it really is a near perfect space, both functional and cozy. Naturally the wine that most impressed me was the Sassicaia, but some of the other wines from various regions of Italy were really diverse. And for $50 I got to sample 6 excellent wines, so in my book it's a great deal.
The orientation was given by IWM Sales Manager, Augusto Cardona who gave a brief history of IWM and it's philosophy. He then went thru the wines one by one extolling their virtues, and was really helpful with any questions we had. Next, we dove right in...
• Bruno Giacosa 2003 2003 Spumante Brut (Lombardia-Pinot Nero)
This 100% Pinot Nero is a sparkling wine with almost clear golden color, a bouquet of sour apples, yeast and fruit. The grapes are grown in a soil rich in limestone giving this Brut its singular character and dry, lively edge.
• Castel Sallegg 2004 Traminer Aromatico (Alto Adige-Traminer Aromatico)
This is a Gewurztraminer, Alto Adige's signature grape, which Augosto says, may have originated that region. The wine has a light golden color, aromas of melon, apples, peaches and roses accenting a palate of citrus, more specifically grapefruit.
• La Castellada 2002 Sauvignon (Friuli-Sauvignon Blanc)
To come...
• Rocche Dei Manzoni 2001 Pinonero Damino (Piemonte-Pinot Nero)
To come...
• Movia 2000 Veliko Rosso (Friuli-Cabernet Sauvignon. Merlot, Pinot Nero)
This blend of Cabernet Sauvignon, Merlot and Pinot Nero is from the Friuli/Slovenian border and is stored in Slovenian oak casks for three to seven years. Appearance is berry red with an earthy leather aroma, medium body and notes on the palate of black cherry jam and hint of mushrooms.
• Tenuta San Guido 2004 Sassicaia (Toscana-Cabernet Sauvignon, Cabernet Franc)
This is from the house that started it all... the Supertucan movement that is.
The orientation was given by IWM Sales Manager, Augusto Cardona who gave a brief history of IWM and it's philosophy. He then went thru the wines one by one extolling their virtues, and was really helpful with any questions we had. Next, we dove right in...
• Bruno Giacosa 2003 2003 Spumante Brut (Lombardia-Pinot Nero)
This 100% Pinot Nero is a sparkling wine with almost clear golden color, a bouquet of sour apples, yeast and fruit. The grapes are grown in a soil rich in limestone giving this Brut its singular character and dry, lively edge.
• Castel Sallegg 2004 Traminer Aromatico (Alto Adige-Traminer Aromatico)
This is a Gewurztraminer, Alto Adige's signature grape, which Augosto says, may have originated that region. The wine has a light golden color, aromas of melon, apples, peaches and roses accenting a palate of citrus, more specifically grapefruit.
• La Castellada 2002 Sauvignon (Friuli-Sauvignon Blanc)
To come...
• Rocche Dei Manzoni 2001 Pinonero Damino (Piemonte-Pinot Nero)
To come...
• Movia 2000 Veliko Rosso (Friuli-Cabernet Sauvignon. Merlot, Pinot Nero)
This blend of Cabernet Sauvignon, Merlot and Pinot Nero is from the Friuli/Slovenian border and is stored in Slovenian oak casks for three to seven years. Appearance is berry red with an earthy leather aroma, medium body and notes on the palate of black cherry jam and hint of mushrooms.
• Tenuta San Guido 2004 Sassicaia (Toscana-Cabernet Sauvignon, Cabernet Franc)
This is from the house that started it all... the Supertucan movement that is.
The regard for this wine is such that it was accorded a DOC status by the classification system that shunned its initial efforts--a first for an Italian wine. IWMDeep ruby red colors this complex wine with an opacity that makes it look unfiltered, while the nose is intense (but not overpowering) with waves of luscious fruit and balanced tannins. Amazing.
Wednesday, July 23, 2008
Interview with Vito Polosa of Aroma Kitchen & Winebar
What was the first wine that made you realize you loved wine?
A simple moscato that made me get up at 6 am on a sunday morning at the age of 10 to go have a sip all by myself.
Describe your perfect meal and the wine you’d pair it with?
I like wholesome, fresh vegetable soups and normally like to pair them with a good, vibrant, young white wine like a Tocai Friuliano or Ribolla Gialla...
Raw fish starters like crudo or sushi go wonderfully with a sparkling rose'.
If I’m in the mood for a good pasta dish I’ll go for homemade gnudi with a great bolognese sauce and pair it with a well made, honest Sangiovese.
A juicy piece of lamb that is well roasted but still nice and pinkish in the inside, served simply with no sauces is perfect with an older vintage of Aglianico.
Lastly, I love pies with seasonal fruits, and an old school custard or Creme Anglais and a Sauthern or a Passito di Pantelleria goes perfectly with it.
What’s the most common misconception people have regarding wine?
That it is bad for you.
That the higher in alcohol and concentration, the better it might be.
That it should not be tannic.
What's the advantage of ordering a flight of wine?
It’s always fun to taste different wines and to try to find out for yourself what you personally like and dislike. A flight of wine allows you to sample from a variety of wines without overdoing it.
What's your current pick for best value in an Italian wine at Aroma?
Right now we have a 2000 Bordeaux blend from Veneto that is on our list for $68 that I have seen in Italy selling for over $130 Euros.
Serafini and Vidotto Rosso dell'Abazzia.
Why do you think the concept of Aperitivo worked so well for you at a time when it was almost nonexistent in NYC?
People are still catching on to the concept of aperitivo, but for us it’s just a really great, civilized way to socialize after work.
••••••••••••••••••••••••••••••••••
Alexandra Degiorgio and Vito Polosa’s childhood in the Mediterranean was founded in a culture with a strong, stable culinary tradition where great pleasure is derived from food and where dining is an experience to be savored. Great meals lasted for hours, bringing family and friends together. These meals were always prepared with local and fresh ingredients and with love, care and attention.
Since moving to New York, Alexandra and Vito have seen the same passion for food and drink but found the experience is rarely savored or remembered here. This passion is also often hindered by a fear that delicious food cannot be healthy for you. After they met in November 2002, they created an escape in their home by hosting frequent dinners to celebrate friendships and family, food and wine. They dreamed of creating a restaurant that would bring back the values of fresh, local food that is carefully prepared coupled with wonderful wines and genuine service. Alexandra Degiorgio and Vito Polosa opened Aroma Kitchen & Winebar in March 2005 with a vision to take guests to new levels of Italian food and wine enjoyment, making every meal a memorable experience.
Aroma is a study in contrasts: The urban/rustic interior features exposed brick, a dark wood bar with natural edges juxtaposed with mirrors framed with brushed steel. The room is softly lit by both contemporary chandeliers and flickering candles. Brought together by their shared passion for food, wine and entertaining, owners Degiorgio and Polosa are both as active behind the scenes as they are in front of the house. Alexandra, a native of Malta, was formerly a consultant for American Management Systems (AMS), an international information technology firm. Vito, from Potenza, Italy (just South of Naples) has extensive experience in service as waiter, head waiter or manager at such NYC restaurants as Fiamma, Da Silvano, Bice and Il Gattopardo. Most recently, he was a wine salesman for Winebow, one of New York's largest wine and liquor distributors. The team brings passionate, focused intensity to the art of relaxing hospitality. They plan to share their enthusiasm with wine tastings, directed pairings and other educational programs.
Visit Aroma's Website
A simple moscato that made me get up at 6 am on a sunday morning at the age of 10 to go have a sip all by myself.
Describe your perfect meal and the wine you’d pair it with?
I like wholesome, fresh vegetable soups and normally like to pair them with a good, vibrant, young white wine like a Tocai Friuliano or Ribolla Gialla...
Raw fish starters like crudo or sushi go wonderfully with a sparkling rose'.
If I’m in the mood for a good pasta dish I’ll go for homemade gnudi with a great bolognese sauce and pair it with a well made, honest Sangiovese.
A juicy piece of lamb that is well roasted but still nice and pinkish in the inside, served simply with no sauces is perfect with an older vintage of Aglianico.
Lastly, I love pies with seasonal fruits, and an old school custard or Creme Anglais and a Sauthern or a Passito di Pantelleria goes perfectly with it.
What’s the most common misconception people have regarding wine?
That it is bad for you.
That the higher in alcohol and concentration, the better it might be.
That it should not be tannic.
What's the advantage of ordering a flight of wine?
It’s always fun to taste different wines and to try to find out for yourself what you personally like and dislike. A flight of wine allows you to sample from a variety of wines without overdoing it.
What's your current pick for best value in an Italian wine at Aroma?
Right now we have a 2000 Bordeaux blend from Veneto that is on our list for $68 that I have seen in Italy selling for over $130 Euros.
Serafini and Vidotto Rosso dell'Abazzia.
Why do you think the concept of Aperitivo worked so well for you at a time when it was almost nonexistent in NYC?
People are still catching on to the concept of aperitivo, but for us it’s just a really great, civilized way to socialize after work.
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Alexandra Degiorgio and Vito Polosa’s childhood in the Mediterranean was founded in a culture with a strong, stable culinary tradition where great pleasure is derived from food and where dining is an experience to be savored. Great meals lasted for hours, bringing family and friends together. These meals were always prepared with local and fresh ingredients and with love, care and attention.
Since moving to New York, Alexandra and Vito have seen the same passion for food and drink but found the experience is rarely savored or remembered here. This passion is also often hindered by a fear that delicious food cannot be healthy for you. After they met in November 2002, they created an escape in their home by hosting frequent dinners to celebrate friendships and family, food and wine. They dreamed of creating a restaurant that would bring back the values of fresh, local food that is carefully prepared coupled with wonderful wines and genuine service. Alexandra Degiorgio and Vito Polosa opened Aroma Kitchen & Winebar in March 2005 with a vision to take guests to new levels of Italian food and wine enjoyment, making every meal a memorable experience.
Aroma is a study in contrasts: The urban/rustic interior features exposed brick, a dark wood bar with natural edges juxtaposed with mirrors framed with brushed steel. The room is softly lit by both contemporary chandeliers and flickering candles. Brought together by their shared passion for food, wine and entertaining, owners Degiorgio and Polosa are both as active behind the scenes as they are in front of the house. Alexandra, a native of Malta, was formerly a consultant for American Management Systems (AMS), an international information technology firm. Vito, from Potenza, Italy (just South of Naples) has extensive experience in service as waiter, head waiter or manager at such NYC restaurants as Fiamma, Da Silvano, Bice and Il Gattopardo. Most recently, he was a wine salesman for Winebow, one of New York's largest wine and liquor distributors. The team brings passionate, focused intensity to the art of relaxing hospitality. They plan to share their enthusiasm with wine tastings, directed pairings and other educational programs.
Visit Aroma's Website
Sunday, January 3, 2010
Italy's Icons and Rising New Stars
On a cold and blustery January Saturday, Italian Wine Merchants hosted a tasting series called Italy’s Icons and Rising Stars, which I attended with both old and new friends. It began as a low-key and reserved afternoon that quickly turned boisterous—complete with exploding glasses, spurting wine and contagious laughter.
Bruno Giacosa Spumante Brut 2004 DOC
Varietal: Pinot Noir
Region: Lombardia
Bruno Giacosa, known more for his Barolo and Barbaresco in the Piedmont region makes this Spumante Brut in the neighboring Lombardy region. Made from 100% Pinot Noir in the traditional Champagne style, fermented in stainless steel followed by secondary fermentation in bottle and hand riddling, the wine ages on the lees for a period of 24 to 30 months prior to release.
Loaded with ripe fruits, showing a dry minerality, citrus notes, a hint of fresh bread and heady floral aromas.
Giuseppe Quintarelli Bianco Secco Ca' del Merlo 2007 IGT
Varietal: Garganega Blend
Region: Veneto
Here we see Quintarelli, a master of wine known for his Valpolicella, Recioto and Amarone, delving into a Bianco Secco, an interesting blend of Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay, and Saorin (the last of which, meaning "flavor" in Veronese dialect, and believed to be a clone of the Tocai grape).
Crisp and full flavors abundant with fresh aromatics of green apple, lemon rind, lychee, honey and minerals, and finishing long and smooth.
Bodega Chacra Pinot Noir Rio Negro Barda 2007
Varietal: Pinot Noir
Region: Patagonia, Argentina
Piero Incisa della Rocchetta hails from one of the great Italian wine families -- the Rocchetta family is responsible for the planting of Sassacaia, and with the release of their first vintage in 1968, was able to convince the wine world of the high quality of Italian wines. In 2004, Piero purchased a vineyard in Patagonia Argentina which is now Bodega Chacra in order to produce Pinot Noir.
Hand destemmed, macerated in cement tanks, then in oak barrels for 11 months, this is a fruit forward, dense and well structured Pinot with aromas of tar, oak and smoke, textured with earthy flavors and a mineral character.
Punica Montessu 2007
Varietal: Carignan Blend
Region: Sardegna
From Giacomo Tachis of Sassicaia fame comes this Super-Sardegnian blend of 60% Carignano, with 10% each of Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Fermented in cement vats, aged in French oak barriques for 18 months and finally 12 months in bottle.
This was one of my favorites of the tasting and seems to me like a great value at $32 per bottle. A nose of violets, herbs and white pepper, and a ripe profile of plums, blueberries and even a little peach.
Talenti Rosso di Montalcino 2007
Varietal: Sangiovese
Region: Toscana
Made from grapes harvested from younger Brunello vines, this wine matures in oak barriques for two years and in bottle for one. Aromas of red ripe cherries and animal, with flavors bringing to mind Port wine, plums and cherries.
Il Poggione Brunello di Montalcino DOCG 2004
Varietal: Sangiovese Grosso
Region: Toscana
Aged in French oak barrels for 3 years before aging in bottle for 12 months. Tar, smoke, oak, chalk, cola, leather and plums, all come together to form a fine classic Brunello.
The good company: David, Sarena, Alicia, Kathy, Robin & Allen.
(Stay tuned... Two more wines to come from this tasting, and more pix.)
Bartolo Mascarello Barbera d'Alba 2007 DOC
Varietal: Barbera d'Alba
Region: Piemonte
Deep ruby colors with complex aromas and palate of ripe cherries, chocolate, violet candies, herbs, coffee, smoked meats.
A&GN Fantino Barolo 'Vigna dei Dardi' Nebbiolo Piemonte 1995
Varietal: Nebbiolo
Region: Piemonte
Aged 12 months in stainless steel followed by 12 moths in bottle, ripe black cherries, with a spicy edge and smooth texture.
Bruno Giacosa Spumante Brut 2004 DOC
Varietal: Pinot Noir
Region: Lombardia
Bruno Giacosa, known more for his Barolo and Barbaresco in the Piedmont region makes this Spumante Brut in the neighboring Lombardy region. Made from 100% Pinot Noir in the traditional Champagne style, fermented in stainless steel followed by secondary fermentation in bottle and hand riddling, the wine ages on the lees for a period of 24 to 30 months prior to release.
Loaded with ripe fruits, showing a dry minerality, citrus notes, a hint of fresh bread and heady floral aromas.
Giuseppe Quintarelli Bianco Secco Ca' del Merlo 2007 IGT
Varietal: Garganega Blend
Region: Veneto
Here we see Quintarelli, a master of wine known for his Valpolicella, Recioto and Amarone, delving into a Bianco Secco, an interesting blend of Garganega, Trebbiano Toscano, Sauvignon Blanc, Chardonnay, and Saorin (the last of which, meaning "flavor" in Veronese dialect, and believed to be a clone of the Tocai grape).
Crisp and full flavors abundant with fresh aromatics of green apple, lemon rind, lychee, honey and minerals, and finishing long and smooth.
Bodega Chacra Pinot Noir Rio Negro Barda 2007
Varietal: Pinot Noir
Region: Patagonia, Argentina
Piero Incisa della Rocchetta hails from one of the great Italian wine families -- the Rocchetta family is responsible for the planting of Sassacaia, and with the release of their first vintage in 1968, was able to convince the wine world of the high quality of Italian wines. In 2004, Piero purchased a vineyard in Patagonia Argentina which is now Bodega Chacra in order to produce Pinot Noir.
Hand destemmed, macerated in cement tanks, then in oak barrels for 11 months, this is a fruit forward, dense and well structured Pinot with aromas of tar, oak and smoke, textured with earthy flavors and a mineral character.
Punica Montessu 2007
Varietal: Carignan Blend
Region: Sardegna
From Giacomo Tachis of Sassicaia fame comes this Super-Sardegnian blend of 60% Carignano, with 10% each of Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Fermented in cement vats, aged in French oak barriques for 18 months and finally 12 months in bottle.
This was one of my favorites of the tasting and seems to me like a great value at $32 per bottle. A nose of violets, herbs and white pepper, and a ripe profile of plums, blueberries and even a little peach.
Talenti Rosso di Montalcino 2007
Varietal: Sangiovese
Region: Toscana
Made from grapes harvested from younger Brunello vines, this wine matures in oak barriques for two years and in bottle for one. Aromas of red ripe cherries and animal, with flavors bringing to mind Port wine, plums and cherries.
Il Poggione Brunello di Montalcino DOCG 2004
Varietal: Sangiovese Grosso
Region: Toscana
Aged in French oak barrels for 3 years before aging in bottle for 12 months. Tar, smoke, oak, chalk, cola, leather and plums, all come together to form a fine classic Brunello.
The good company: David, Sarena, Alicia, Kathy, Robin & Allen.
(Stay tuned... Two more wines to come from this tasting, and more pix.)
Bartolo Mascarello Barbera d'Alba 2007 DOC
Varietal: Barbera d'Alba
Region: Piemonte
Deep ruby colors with complex aromas and palate of ripe cherries, chocolate, violet candies, herbs, coffee, smoked meats.
A&GN Fantino Barolo 'Vigna dei Dardi' Nebbiolo Piemonte 1995
Varietal: Nebbiolo
Region: Piemonte
Aged 12 months in stainless steel followed by 12 moths in bottle, ripe black cherries, with a spicy edge and smooth texture.
Monday, November 24, 2008
NEW WINES FROM ITALY
Not long ago Gary Grunner--a wine aficionado with a special interest in Italian wines—invited me over to his house for a tasting. He had just returned from the Newport Wine Festival and wanted to share some of his newest gems with a few other writers and friends. As usual, Gary prepared a generous plate of cheese, bread, olives and other tempting noshes to complement the flavors of his wines—always a surefire way to keep me interested.
The conversation that afternoon ranged from where Italy's wine business was heading to what Italian producers needed to do in the US market to keep ahead of the rest of the world. Gary has been in the wine business and selling Italian wines since the early 1980s, and has witnessed first hand the intense growth of the industry as well as the increased competition. But in spite of the obstacles he believes there is more opportunity than ever for new, great wines.
With that in mind, I was secretly thinking that he could be setting himself up for a fall if the wines didn't deliver. But he went down to his cellar and returned with 5 bottles, lined them up on a long wooden table, and simply smiled.
Here are my reviews:
Barbi Brunello di Montalcino 2003 DOCG (Fattoria dei Barbi)
Made from 100% Sangiovese grapes, this Brunello has a really interesting mix of aroma vs. palate. At first the nose reveals roasted meats, toast and ripe concentrated stewed prunes. Then you taste the intense ripe cherries, plums and spices and then a bit later chocolate, more spices and black pepper.
Fattoria Dei Barbi Morellino Di Scansano 2005 DOC
The Colombini family has owned property in Brunello di Montalcino since 1352, and they established Fattoria dei Barbi there in 1790.
Medium weight and bright ruby colors decorate this Morellino Di Scansano from Tuscany's Montalcino area. The first aromas are apparent immediately in a verdant dense forest, mushrooms and barnyard, then on the palate comes the sour cherry. Slightly tannic, but opening nicely within a hour or so with a finish of raisins and cola.
Fattoria dei Barbi Toscana Brusco dei Barbi 2006 IGT
Fattoria dei Barbi uses a patented technique of fermentation developed by Giovanni Colombini to make this Sangiovese Tuscan red wine. The process involves the extensive soaking of the grapes with their pomace which results in an intensity of flavors, softness, color, and complexity.
The initial fermentation lasts 10 days, transforming the sugars to alcohol. Then the stainless steel vats are sealed, the temperature dropped and the wine left in contact with the skins, continuing to ferment slowly. After three months the skins are then removed and the wine remains in the stainless steel vats until bottling.
The color of this wine is a ruby red with aromas of raspberries and spices while on the palate are earthy autumnal tones of underbrush. There is a smoothness in the tannins and a good balance overall with a finish that's full circle back to red berries.
Galarej Barbera D'Alba
Made from 100% Barbera grapes, this red wine is deep ruby-red with aromas of raspberry, flowers and vanilla, and flavors of violets, cedar and pepper spices and a medium-body.
Excellent with grilled meat, steaks, burgers, pizza, red sauce pasta dishes.
Galarej Barolo 2004 DOCG
This Barolo is made from 100% Nebbiolo grapes with colors of deep garnet and a nose of cherries, raspberries, herbs and spice. There's a full, rich, ripe palate of dark berries and leather, along with a warm, smooth finish that reverberates an earthiness. 13.5% alcohol content.
What I have come to appreciate about all the wines Gary represents is his preference for wines that generally over-deliver in quality as compared to the market price. That afternoon he particularly enjoyed discussing wines such as Fattoria dei Barbi, and he beamed with pride as he inducted his new brand Galarej into his portfolio.
Gary also talked about his newest endeavor with importer, Pietro Cavallo called 'Wine Project', as well as 'Grapes on the Go' his new consulting company that offers expert advice on wine, as well as restaurant and fine wine shop ventures.
It's clear that his favorite wines are those that not only best represent their grape variety and region, but also reveal a sense of passion that can only come from family-owned wineries with a joyous commitment to the wine business.
The conversation that afternoon ranged from where Italy's wine business was heading to what Italian producers needed to do in the US market to keep ahead of the rest of the world. Gary has been in the wine business and selling Italian wines since the early 1980s, and has witnessed first hand the intense growth of the industry as well as the increased competition. But in spite of the obstacles he believes there is more opportunity than ever for new, great wines.
With that in mind, I was secretly thinking that he could be setting himself up for a fall if the wines didn't deliver. But he went down to his cellar and returned with 5 bottles, lined them up on a long wooden table, and simply smiled.
Here are my reviews:
Barbi Brunello di Montalcino 2003 DOCG (Fattoria dei Barbi)
Made from 100% Sangiovese grapes, this Brunello has a really interesting mix of aroma vs. palate. At first the nose reveals roasted meats, toast and ripe concentrated stewed prunes. Then you taste the intense ripe cherries, plums and spices and then a bit later chocolate, more spices and black pepper.
Fattoria Dei Barbi Morellino Di Scansano 2005 DOC
The Colombini family has owned property in Brunello di Montalcino since 1352, and they established Fattoria dei Barbi there in 1790.
Medium weight and bright ruby colors decorate this Morellino Di Scansano from Tuscany's Montalcino area. The first aromas are apparent immediately in a verdant dense forest, mushrooms and barnyard, then on the palate comes the sour cherry. Slightly tannic, but opening nicely within a hour or so with a finish of raisins and cola.
Fattoria dei Barbi Toscana Brusco dei Barbi 2006 IGT
Fattoria dei Barbi uses a patented technique of fermentation developed by Giovanni Colombini to make this Sangiovese Tuscan red wine. The process involves the extensive soaking of the grapes with their pomace which results in an intensity of flavors, softness, color, and complexity.
The initial fermentation lasts 10 days, transforming the sugars to alcohol. Then the stainless steel vats are sealed, the temperature dropped and the wine left in contact with the skins, continuing to ferment slowly. After three months the skins are then removed and the wine remains in the stainless steel vats until bottling.
The color of this wine is a ruby red with aromas of raspberries and spices while on the palate are earthy autumnal tones of underbrush. There is a smoothness in the tannins and a good balance overall with a finish that's full circle back to red berries.
Galarej Barbera D'Alba
Made from 100% Barbera grapes, this red wine is deep ruby-red with aromas of raspberry, flowers and vanilla, and flavors of violets, cedar and pepper spices and a medium-body.
Excellent with grilled meat, steaks, burgers, pizza, red sauce pasta dishes.
Galarej Barolo 2004 DOCG
This Barolo is made from 100% Nebbiolo grapes with colors of deep garnet and a nose of cherries, raspberries, herbs and spice. There's a full, rich, ripe palate of dark berries and leather, along with a warm, smooth finish that reverberates an earthiness. 13.5% alcohol content.
What I have come to appreciate about all the wines Gary represents is his preference for wines that generally over-deliver in quality as compared to the market price. That afternoon he particularly enjoyed discussing wines such as Fattoria dei Barbi, and he beamed with pride as he inducted his new brand Galarej into his portfolio.
Gary also talked about his newest endeavor with importer, Pietro Cavallo called 'Wine Project', as well as 'Grapes on the Go' his new consulting company that offers expert advice on wine, as well as restaurant and fine wine shop ventures.
It's clear that his favorite wines are those that not only best represent their grape variety and region, but also reveal a sense of passion that can only come from family-owned wineries with a joyous commitment to the wine business.
Wednesday, September 8, 2010
Italian Wine & Cheese Made Simple
Gary Grunner and Bob Lipinski, two old pro's in the wine business, have a new book out that is a really handy pocket reference guide for Italian wine and cheese, and if you're like me you'll love it.
It begins with a brief history of cheese, along with an alphabetical listing of over 250, their regions of origin, aroma, flavor, what cheese it's similar to, texture, etc. Next a chapter on Italian wines with lots of background information, bouquet and flavor and the recommended cheese(s) to go with them.
There's also a really cool chart listing wines and every cheese that will pair well with it, a section listing the 20 regions of Italy and the cheeses produced in each, an appendix listing grapes and the wines that are made from them, and even a section that pairs cheese with fruits.
This is a great and valuable book that can be appreciated by a neophyte as well as an old wine afficionado, and will be a useful guide in any wine shop, wine bar, cheese shop or restaurant.
Thursday, July 16, 2009
Italians dig up vines, wine output growth slows
What follows is a Reuters story about how the Italian government is paying an incentive to growers for digging up their vines in order to cut back wine output.
Wed Jul 15, 1:18 pm ET
MILAN (Reuters) – Wine output growth in Italy, a major producer, will slow down this year after farmers dug up vines because of incentives under the European Union wine sector reform, research showed on Wednesday.
Italy's wine output is expected to rise 5 percent from 4.6 billion liters (1.012 billion Imp gallons) produced in 2008, when it jumped 8 percent, farmers' research center ISMEA and wine industry body Unione Italiana Vini (UIV) said in a statement after conducting joint research.
With growers actively digging up vines, this year's output is likely to be below a 4.8 billion liter average of the past five years, but much depends on a weather ahead of harvesting, ISMEA and UIV said citing preliminary estimates.
The EU reform, which started in August 2008, offers cash to less competitive winemakers to dig up vines to cut back output aiming to drain Europe's "wine lakes." Under a three-year scheme, the cash premium is the highest in the first year.
Italian winemakers applied for cash to subsidize the removal of 11,600 hectares of vines in the 2008/09 year, the research said. The figure compares to a total of 788,393 ha under vines in Italy in 2008, according to Italy's statistics agency ISTAT.
The EU reform aims to remove 175,000 ha of land under vines out of the EU's existing 3.6 million ha.
Italian growers' increasing efforts to prune grapes to improve quality would also rein in quantity, the research said.
Wine output in Tuscany, famous for its Chianti red and its premium cousins Brunello di Montalcino and Nobile di Montepulciano, is expected to be flat on last year, it said.
The region of Piemonte, known for its full-body red Barolo, is likely to see a bigger wine output this year, while forecasts are stable or slightly higher for Italy's main wine producing regions, Sicily and Puglia.
Wine harvesting is expected to start about 10 days earlier this year spurred by hot weather, Italy's biggest farmers group Coldiretti said in a separate statement.
(Reporting by Svetlana Kovalyova, editing by Anthony Barker)
Wed Jul 15, 1:18 pm ET
MILAN (Reuters) – Wine output growth in Italy, a major producer, will slow down this year after farmers dug up vines because of incentives under the European Union wine sector reform, research showed on Wednesday.
Italy's wine output is expected to rise 5 percent from 4.6 billion liters (1.012 billion Imp gallons) produced in 2008, when it jumped 8 percent, farmers' research center ISMEA and wine industry body Unione Italiana Vini (UIV) said in a statement after conducting joint research.
With growers actively digging up vines, this year's output is likely to be below a 4.8 billion liter average of the past five years, but much depends on a weather ahead of harvesting, ISMEA and UIV said citing preliminary estimates.
The EU reform, which started in August 2008, offers cash to less competitive winemakers to dig up vines to cut back output aiming to drain Europe's "wine lakes." Under a three-year scheme, the cash premium is the highest in the first year.
Italian winemakers applied for cash to subsidize the removal of 11,600 hectares of vines in the 2008/09 year, the research said. The figure compares to a total of 788,393 ha under vines in Italy in 2008, according to Italy's statistics agency ISTAT.
The EU reform aims to remove 175,000 ha of land under vines out of the EU's existing 3.6 million ha.
Italian growers' increasing efforts to prune grapes to improve quality would also rein in quantity, the research said.
Wine output in Tuscany, famous for its Chianti red and its premium cousins Brunello di Montalcino and Nobile di Montepulciano, is expected to be flat on last year, it said.
The region of Piemonte, known for its full-body red Barolo, is likely to see a bigger wine output this year, while forecasts are stable or slightly higher for Italy's main wine producing regions, Sicily and Puglia.
Wine harvesting is expected to start about 10 days earlier this year spurred by hot weather, Italy's biggest farmers group Coldiretti said in a separate statement.
(Reporting by Svetlana Kovalyova, editing by Anthony Barker)
Sunday, October 12, 2008
Italian Wine Series: Part 2-The Wines of Basilicata
"Basilicata, also known as Lucania, is an often neglected region of arid hills and desolate mountains that can be bitterly cold for a southerly place. But the cool upland climate has its advantages for viticulture, in wines that can show enviable aromas and flavours. Basilicata has only one DOC in Aglianico del Vulture, but that, at least, gives the inhabitants a source of pride. One of southern Italy's finest red wines, it is gradually gaining admirers elsewhere.
The Aglianico vine - which is also the base of Campania's vaunted Taurasi - was brought to Basilicata by the Greeks, perhaps as long ago as the sixth or seventh century BC. (Its name is a corruption of Hellenico). On the slopes of the extinct volcano known as Monte Vulture it makes a robust, deeply coloured wine that from fine vintages can improve for many years, becoming increasingly refined and complex in flavour. There are also youthful versions of the wine, sometimes semi-sweet and even sparkling, but the dry "vecchio" or "riserva", after ageing in oak casks, rate the most serious consideration.
Aglianico is also used for "vini da tavola" in other parts of the region, notably in the east around Matera, where reds from Sangiovese and Montepulciano also originate. White wines of interest are the sweet Moscato and Malvasia, the best of which come from the Vulture zone and the eastern Bradano valley."
...an excerpt from made-in-italy.com
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In an interview I did with Keith Beavers from InVino Wine Bar, I asked him what was the first wine that made him realize he loved wine? His answer was a wine from Regione Basilicata.
"It was a 1999 Paternoster Aglianico Del Vulture Don Anselmo. It was so full bodied and robust with rose petals and licorice and a tannin structure as mammoth as the mountain it was grown near yet harnessed and balanced. It sent off alarms in my mind and soul telling me this was very important somehow. And here I am a servant of wine, spreading the love...I hope."
Monday, February 11, 2008
A Taste of Italy.... Sassicaia at Italian Wine Merchants
This weekend I got the chance to attend a wine tasting at Italian Wine Merchants (Founded by Sergio Esposito, Mario Batali and Joe Bastianich) and sampled six wines from various regions in Italy. As a tasting room it really is a near perfect space, both functional and cozy. Naturally the wine that most impressed me was the Sassicaia, but I'll be collecting my notes and writing more about the event this week. So stay tuned....
Thursday, November 13, 2008
5 wines by Cameron Hughes, Then Dinner With Old and New Brunellos
What follows is a post to the snooth.com website made by Gregory Dal Piaz, regarding a tasting of 5 new wines by Cameron Hughes, then a great Italian dinner at Il Corso paired with a half dozen or so bottles of old and new Brunello's di Montalcinio and Chianti's:
The start with Cameron Hughes and the end with Vin Santo
by Gregory Dal Piaz
I had a great afternoon on Sunday as I met with Eric Guido and Dave Trieger in the Snooth conference room to try a line-up from Cameron Hughes. I was really interested in these wines and glad I ended up popping them on Sunday, since I was fortunate to have the time on Monday to go through them again... and as well as they showed on Sunday, they were singing by Monday night.
Just briefly the line-up included;
The "fruit bomb" Campo de Borja that was ok but I can see it being a crowd pleaser
http://www.snooth.com/wine/cameron-hughes-grenache-campo-de-borja-lot-98-2007/
The tough, austere Tempranillo that exploded in the glass by day 2
http://www.snooth.com/wines/cameron%20campo/#cameron+tempranillo:1:0:0:125:sr
The effusively good old vine zin that everyone liked, and I do mean everyone
http://www.snooth.com/wine/lot-86-lodi-zin-80-year-old-vines-2006/
The easy going, soft and plummy Meritage that stayed the course over 2 days
http://www.snooth.com/wine/cameron-hughes-lot-72-napa-valley-meritage-2005/
The classic Napa Cabernet, rugged yet polished with excellent cellaring potential, a killer value!
http://www.snooth.com/wine/cameron-hughes-lot-72-napa-valley-meritage-2005/
We then went out for a great dinner and met up with Dave's friend Allen, and Ben Goldberg for a fine repast including Tuscan delights!
We began with a pair from Chianti, the 1990 Badia a Coltibuono Chianti Classico and the San Giusto a Rentennano Chainti Classcio Riserva.
http://www.snooth.com/wine/badia-a-coltibuono-chianti-classico-1990/
http://www.snooth.com/wine/san-giusto-rentennano-chianti-classico-riserva-1990/
The Riserva was a finer wine, fleshier and rounder though the Badia a Coltibuono was just so ready, so transparent and peaking that I found it irresistible. I have a soft spot for catching wines at their peak and it was an itch that this bottle scratched!
We followed these up with a pair of Brunello;
http://www.snooth.com/wine/col-dorcia-brunello-di-montalcino-1990/
http://www.snooth.com/wine/azienda-agricola-la-torre-brunello-di-montalcino-2001/
The Col d'Orcia was beautiful, almost fully resolved with remarkable freshness and detail, a bottle I could spend all day with. The La Torre on the other hand had just entered it's drinking window and should ultimately prove to be a better bottle than the Col d'Orcia, in some 10 years or so. Perfectly rich and ripe with great balance and structure it was a delight to try.
We ended the reds with a pair of youngsters, both still in the flush of youth.
http://www.snooth.com/wine/fattoria-dei-barbi-brunello-di-montalcino-riserva-2003/
http://www.snooth.com/wine/nando-chianti-classico-riserva-2004-3/
Both still benefited from the ample baby fat of youthful fruit, The Nando was a rich, oaky, fruit filled Chianti destined for early consumption while the Barbi offered good depth in a difficult vintage with just a touch of the tough tannins that so many wines of the vintage carry.
Finally with a nice array of dessert we shared a bottle of Vin Santo
http://www.snooth.com/wine/felsina-vin-santo-1990/
It was a gorgeous wine, rich yet balanced, complex yet fresh, absolutely smashingly good and much better than my last bottle. The finish was both lingering and ethereal. Hauntingly good stuff and worth the admittedly high tariff.
And that was it, the end to another Snooth dinner. Intimate and friendly, joining friends new and old. I enjoyed the wines, the discussions and the chance to spend some time with fellow Snooth members.
Until the next time...
Cheers,
Greg
Friday, November 27, 2009
Soave is Back
Gary Grunner, National Sales-Brand Manager of Cantina di Soave, invited me on a recent Sunday afternoon, to Il Poeta, one of the finest new Italian restaurants in Queens, New York. Three new wines from Veneto were the main event, paired perfectly with cuisine from the same region prepared by Veneto native, Chef Mario DiChiara, and co-hosted by his business partner Luca.
Rocca Sveva Soave Classico 2008 DOC
When I was a younger man, the most famous white wine from Italy was from the Soave region, near Verona. Regional Garganega and Trebbiano grapes were among the finest then and remain so until this day. The first tasting selection, from Cantina di Soave is this very same Soave Classico, a fond reminder of my youth, and proof in my estimation, that Soave has not only made a strong comeback but remains one of Italy's greatest white wines.
This straw colored white wine, made with 100% Garganega grapes, expresses blossoming aromas of fresh fruits, melons, pears, apples and mild cinnamon. A surprising depth of flavor and texture balances very nicely with bright, crisp acidity, and a nutty finish.
Soave Classico proved to be a super match-up with the first two courses, a burrata with arugula and prosciutto, and "sardines in carpione," delicate fish that's fried, then marinated in a saor sauce (vinegar with onions, pine nuts and raisins).
Rocca Sveva Amarone della Valpolicella 2006 DOC
The Amarone Process
The hand-picked clusters are set to dry on "drying racks" for at least 3 months in special temperature- and humidity-controlled lofts. During the drying period, the grapes are affected by "noble rot" or botrytis cinerea. By the time they are ready to undergo maceration and fermentation they will have lost up to 50-60% of their water content. They are then de-stemmed and pressed, and the must is put into small fermenters where it ferments at low temperatures (50°F) for some 25-30 days. When the alcohol reaches two-thirds of its final level, the wine is put into stainless steel tanks at 68°F to complete fermentation. The wine is then matured in oak casks for a minimum of 24 months, followed by an additional twelve months in bottle.
Deep ruby with warmer colors around the edge of the glass, along with cherry pie aromas, layered with flavors of rich chocolate, dried fruits, bing cherries, and dark berries urge you to savor every sip. This full-bodied gold medal winner is the perfect pairing for a hearty meal. On the palate has a nice full-bodied structure, with notes of hazelnut, a beautiful balance and lasting finish. We decanted this wine for over an hour and it opened beautifully— the perfect partner for a Risotto with duck ragu.
Gold medal winner 2008 Vinitaly
Gold Medal and Trophy 2008, 2007, 2006 International Wine Challenge
Rocca Sveva Ripasso di Valpolicella Superiore 2007 DOC
Made from 70% Corvina, and 30% Molinara and Rondinella, and employing a process by which the wine is "re-passed" for 11 to 14 days over the freshly fermented pomace/lees of the grapes used to make Amarone, this lush 2009 International Wine Challenge Gold medal winner, is then further aged for six months in the bottle. The "re-passing" provides increased structure as well as an appealing roundness; 30% of the wine is then matured in oak barriques and 70% in large oak botti for an additional 12-18 months.
The hospitable bouquet is abundant with black fruits, a smoky oakiness, with slight barnyard alongside exotic spiciness. Luscious ripened black cherries and vanilla contrast a slightly floral edge, as a prelude to a smart, smooth and long finish, pairing exquisitely with sirloin steak and mustard sauce, mushrooms and potatoes.
It was clear to all on this particular Sunday afternoon, that the best vineyards in Italy are producing premium but affordable wines. Soave is back with a flavorful vengeance, and Chef Mario and I were happily surprised and excited about the many amazing selections from this rich and fertile region.
Il Poeta is a family owned restaurant featuring classic Italian dishes brought to life with the culinary touches of Chef Mario DiChiara. Fine dining and exceptional service is what you can expect when you visit there. After years of experience as Chef at such restaurants as Harry's Bar (owned by Cipriani in Venice, Italy), Cipriani (NY), and Il Corso, Chef Mario DiChiara and his brother-in-law Luca opened Il Poeta to rave reviews.
Wednesday, March 11, 2009
An Exploration of Italy's Best Food & Wine
Last Saturday at LaVigna Italian restaurant in Forest Hills my friend Eric Guido hosted a fantastic tasting of 8 Italian wines paired with a menu to match.
1st Course: a typical Italian antipasto of dried meats, cheeses, peppers, lettuce, etc. paired with:
Col Vetoraz, Prosecco di Valdobbiadene
2nd Course: Pasta with Vodka Sauce with the following 3 Barberas:
Giacomo Conterno, Barbera 2005
Resinous aromas of earth, contrasting a fruitbasket of currants, plums and cherries, then chewy mouthwatering flavors of violets morph into a refreshing complexity and finishing with smoky, mineral notes. A luscious acidity makes this wine sing in perfect harmony with the Pasta.
Bruno Giacosa, Barbera, Falletto 2005
Dark fruit aromas, with a slightly chalky edge, this one is a more modern version of a Barbera. I found really unique notes of cherry pez candy, minerals, stone and a gasoline undertone. A great food wine with a healthy dose of acidity and smooth, silky tannins.
Domenico Clerico, Barbera, Trevigne 2005
Another modern Barbera with a floral background, a fair amount of toasted wood on the nose along with hints of vanilla. Well balanced with silky tannins and full body, this one goes on an on. By this point we're all taking a bite of pasta, then a sip of an alternating Barbera.
3rd Course: Filet Mignon in a Barolo sauce paired with:
Paolo Scavino, Barolo “Carobric” 1997
“Carobric” is actually a blend of 'Cannubi', 'Rocche' and 'Bric del Fiasc' and is a subtle play on words meaning 'expensive ridge' in Italian.
A rich bouquet of dark berries and roses with hints of truffles, rounding out to a dusty licorice, with leather, fresh herb, mushrooms and a hint of tar. This Barolo defines mouth-watering.
Tenuta La Fuga, Brunello di Montalcino Riserva “Le due Sorelle” 2001
This Brunello is aged in Slavonian oak for 42 months, then another 18 months in bottle before release. Eric describes this as a "wilder" Sangiovese and I have to agree with his description. Drenched in complex aromas of cherries, licorice and violets, followed by a flavors of minerals, smoke, tobacco, oak, and coffee. Notes of a pleasant medicinal finish linger and reveal a long finish with tannins that are well balanced with the earthy fruitiness of this great food wine. This one was my favorites of the night.
Mastroberardino, Naturalis Historia 2000
From Irpinia in Campania comes Naturalis Historia which is a single-vineyard blend of 85% Aglianico and 15% Piedirosso, aged in small French oak barrels for 18 months, followed by 12 months in bottle before release. White pepper and spices permeate the nose with violets and plums, combining with essences of cherries, mild toast and leather, and a delicious herbal quality that reminds me of an Italian Liqueur called Averna.
... and the finale...
La Sala, Vin Santo del Chianti Classico 2001
By this point in time, I was just so into enjoying the wines that I stopped taking notes, but I remember the nuttiness and intensity of flavors. Here are Eric's notes: ...trades sweetness for spiciness. As is traditional in Italy, biscotti is "dunked" in Vin Santo. Amber yellow, long and intense, complex undertones of spicy dried fruit and roasted nuts.
Wednesday, April 20, 2011
Monte Schiavo at Il Buco
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
Saturday, April 5, 2008
Rocca Delle Macie Roccato 1997 IGT Supertuscan
Italy • 
Rocca Delle Macie was started by Italian film star Italo Zingarelli, and is now run by his son Sergio. Their attention to quality and detail put them at the forefront of Italian wines.
This dry red Super Tuscan Italian wine is made from 50% Cabernet Sauvignon and 50% Sangiovese Rosso. They're barriqued separately, the Cabernet for 15 months and the Sangiovese for 12 months. Then put into 3000 litre French oak barrels for three months and finally in bottle for 1 year. It is a full bodied deep garnet ink color, almost opaque after 11 years. There is an earthy elegance on the nose with oak, and toast from so much time in those barriques. On the palate are currants, minerals, even tannins and a nice long finish. This vintage was one of the best in 100 years in Italy. Wine Spectator gave this a 97. This wine really, really made my day.
©2008 photo by Dave Trieger
Rocca Delle Macie was started by Italian film star Italo Zingarelli, and is now run by his son Sergio. Their attention to quality and detail put them at the forefront of Italian wines.
This dry red Super Tuscan Italian wine is made from 50% Cabernet Sauvignon and 50% Sangiovese Rosso. They're barriqued separately, the Cabernet for 15 months and the Sangiovese for 12 months. Then put into 3000 litre French oak barrels for three months and finally in bottle for 1 year. It is a full bodied deep garnet ink color, almost opaque after 11 years. There is an earthy elegance on the nose with oak, and toast from so much time in those barriques. On the palate are currants, minerals, even tannins and a nice long finish. This vintage was one of the best in 100 years in Italy. Wine Spectator gave this a 97. This wine really, really made my day.
©2008 photo by Dave Trieger
Thursday, November 6, 2008
Italian Wine Series: Part 4-The Wines of Campania: Lava Beneventano Aglianico 2006 IGT
The first thing I think about when I hear Campania is Aglianico. Being Southern Italy's signature grape, it was first brought from Greece over 2,000 years ago. It makes for a strong wine with an almost royal character.
Lava Beneventano Aglianico 2006 IGT
Grown in the lava-rich soil created by the eruption of mount Vesuvius, this wine reflects the minerality and unique flavors of the Campania region. The colors are a very dark, deep, opaque violet/ruby... on the nose displaying earth and black fruit, and firm tannins. On the palate hidden just below the surface, float hints of leather and mocha. The finish leaves white pepper or chalk on the back of the tongue and sour cherries. I'm amazed at the layers of aroma and flavor unfolding as I drink this interesting red wine. Found this at The Wine Room of Forest Hills.
Wednesday, October 8, 2008
Italian Wine Series: Part 1-The Wines of Abruzzo
Abruzzo
Italian Wine Series: The Wines of Abruzzo
Whites: Trebbiano (Bombino)
Reds: Montepulciano d'Abbruzzo
Rose: Cerasuolo
Provinces
Chieti
L'Aquila
Pescara
Teramo
Located 150 miles east of Rome, Abruzzo is a dry mountainous region, while its proximity to the sea makes for great growing conditions... producing wines like Montepulciano and Trebbiano, which are the native Abruzzi workhorses. The people from this area were always known to work hard, and it's no wonder they produce such a great value in their wines. Abruzzo deserves credit for greatly improving the quality of their wines.
Montepulciano D'Abruzzo is often confused with the Montepulciano from Tuscany that is technically Vino Nobile di Montepulciano, and usually a Sangiovese blend.
My pick in the $20 range
Gran Sasso Montepulciano D'Abruzzo Colline Teramane 2004 DOCG
Friday, March 13, 2009
Message in a bottle: Sting's vineyard to sell 'rock star wine'
From Times Online
The rock star Sting – whose best known songs include Message in a Bottle – is to produce 30,000 bottles of Chianti a year from his 300-hectare estate in Tuscany.
The singer, 57, whose real name is Gordon Sumner, made the announcement at a public meeting called at Figline Valdarno, south of Florence, to "defend Tuscan agriculture and bio-diversity". "Since January I have been round the world one and a half times," he told the meeting. "When I get back here I take a deep breath and say to myself – I'm home".
The singer, dressed in a grey jacket and T-shirt and sporting a full beard, said that from the terrace of his 16th-century villa, Il Palagio, which he bought in 1997, he could see the sun setting behind the Appenines – "a masterpiece" of nature. He said that he would market two kinds of wine: a Chianti DOC and a Tuscan red based on the Sangiovese grape.
The brand names remain a closely guarded secret. However Paolo Rossi, the estate manager, said that the "Sting wine" had been made two years ago, and the first bottles of the 2007 vintage would be on the market in September. It would amount to "rock music wine" with "a bit of swing and a bit of international pop thanks to the addition of Cabernet and Merlot grapes".
Riccardo Nocentini, the mayor of Figline Valdarno, which is close to Sting's estate and villa, said that the singer was not just a "welcome guest" in the region but also a serious farmer. Together with his wife, Trudie Styler, Sting markets "Il Palagio Sumner Family" honey and olive oil from his estate through Harrods in London and on the internet.
Sting said that his concern for the environment, which initially took the form of a campaign to save the Amazon rainforest, had spread to the defence of rural Tuscany. "I always use traditional methods – no pesticides," he said. He bought the vineyards and woods adjoining his villa grounds in 2002, and employs 15 estate workers as well as seasonal labour.
A percentage of all profits from the sales goes to the environmental causes the couple support, such as the Soil Association, which promotes organic food and farming in Britain, and the Rainforest Foundation, which they helped to found in 1989.
Italian fans who attended the meeting said that they would buy the new wine the moment it appeared. "We have always bought Sting's honey and oil," Giovanni Pollastri and Lidia Di Corato told Corriere della Sera. "In fact with all the money we have spent supporting his agricultural produce we deserve a free bottle."
Sting spends much of his time in Tuscany when he is not touring, and recorded the album All This Time at Il Palagio after the 9/11 terrorist attacks in 2001. The villa grounds, which he tours on a mountain bike, contain a circular swimming pool and a giant chess board. The nickname Sting derives from the bee-striped jersey he wore early in his music career with a band called the Phoenix Jazzmen.
Four years ago Mick Hucknall, the lead singer of Simply Red, introduced a wine called Il Cantante (The Singer), at his estate on the slopes of Mount Etna in in Sicily. He said that he had bought the vineyard after turning to wine to curb the wild drinking of his youth. He said: "My logic was I would drink less if the drink was better. So I became obsessed with fine wines."
Gerard Depardieu, the French actor, owns a vineyard on the island of Pantelleria, where he produces "passito", the celebrated local dessert wine.
The rock star Sting – whose best known songs include Message in a Bottle – is to produce 30,000 bottles of Chianti a year from his 300-hectare estate in Tuscany.
The singer, 57, whose real name is Gordon Sumner, made the announcement at a public meeting called at Figline Valdarno, south of Florence, to "defend Tuscan agriculture and bio-diversity". "Since January I have been round the world one and a half times," he told the meeting. "When I get back here I take a deep breath and say to myself – I'm home".
The singer, dressed in a grey jacket and T-shirt and sporting a full beard, said that from the terrace of his 16th-century villa, Il Palagio, which he bought in 1997, he could see the sun setting behind the Appenines – "a masterpiece" of nature. He said that he would market two kinds of wine: a Chianti DOC and a Tuscan red based on the Sangiovese grape.
The brand names remain a closely guarded secret. However Paolo Rossi, the estate manager, said that the "Sting wine" had been made two years ago, and the first bottles of the 2007 vintage would be on the market in September. It would amount to "rock music wine" with "a bit of swing and a bit of international pop thanks to the addition of Cabernet and Merlot grapes".
Riccardo Nocentini, the mayor of Figline Valdarno, which is close to Sting's estate and villa, said that the singer was not just a "welcome guest" in the region but also a serious farmer. Together with his wife, Trudie Styler, Sting markets "Il Palagio Sumner Family" honey and olive oil from his estate through Harrods in London and on the internet.
Sting said that his concern for the environment, which initially took the form of a campaign to save the Amazon rainforest, had spread to the defence of rural Tuscany. "I always use traditional methods – no pesticides," he said. He bought the vineyards and woods adjoining his villa grounds in 2002, and employs 15 estate workers as well as seasonal labour.
A percentage of all profits from the sales goes to the environmental causes the couple support, such as the Soil Association, which promotes organic food and farming in Britain, and the Rainforest Foundation, which they helped to found in 1989.
Italian fans who attended the meeting said that they would buy the new wine the moment it appeared. "We have always bought Sting's honey and oil," Giovanni Pollastri and Lidia Di Corato told Corriere della Sera. "In fact with all the money we have spent supporting his agricultural produce we deserve a free bottle."
Sting spends much of his time in Tuscany when he is not touring, and recorded the album All This Time at Il Palagio after the 9/11 terrorist attacks in 2001. The villa grounds, which he tours on a mountain bike, contain a circular swimming pool and a giant chess board. The nickname Sting derives from the bee-striped jersey he wore early in his music career with a band called the Phoenix Jazzmen.
Four years ago Mick Hucknall, the lead singer of Simply Red, introduced a wine called Il Cantante (The Singer), at his estate on the slopes of Mount Etna in in Sicily. He said that he had bought the vineyard after turning to wine to curb the wild drinking of his youth. He said: "My logic was I would drink less if the drink was better. So I became obsessed with fine wines."
Gerard Depardieu, the French actor, owns a vineyard on the island of Pantelleria, where he produces "passito", the celebrated local dessert wine.
Sunday, March 2, 2008
Monte Antico Toscano 2004 IGT tasting notes
photo ©2008 by Kristen Trieger
Monte Antico Toscano 2004 IGT • This red wine by Italian wine specialist Neil Empson and winemaker Franco Bernabei is made from 85% Sangiovese, 10% Cabernet Sauvignon and 5% Merlot. Aged in oak barrels for a year and in bottle for 6 months, this ruby red medium weight wine is 12.5% alcohol, on the nose are black cherry, chocolate, spice, earth, leather and plums. It's well balanced and on the palate are spice and cherries. This wine is a great deal at about $10.
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