Two month ago I attended Gambero Rosso Tre Bicchieri event in New York city. Writing this blog post late in the game has some advantages – particularly, I can refer you to the work of others. Here is the link to the excellent blog post by Stefano of Flora’s Table and Clicks and Corks fame. Moreover, I had a pleasure of attending the event in Stefano’s company, where his expert knowledge of Italian wines was very helpful in navigating the selection of about 500 creme de la creme wines. Thus you can even compare our notes (I doubt though you will find much discrepancy in our thoughts).
Every year since 1986, Gambero Rosso publishes its guide to Italian wines and awards its prestigious Tre Bicchieri (three glasses) rating to the best wines. The event like the one we attended has the purpose of showcasing all those best wines, and it attracts a lot of attention.
I have to start from the same rant as you can see in Stefano’s post. All the wineries were arranged by the distributors and not by the region – therefore, in presence of 173 wine tables and countless number of people, my well thought plan fell apart. Yes, I understand that distributors are important, but I don’t see why all the wineries couldn’t be pulled together by the region, instead of being all over the place. In terms of overall organization, Vinitaly, which we attended about two weeks before the Tre Bicchieri event, was put together in a lot more logical way.
Leaving that aside, lets talk about the event. I generally attend a good number of trade wine tastings. So when you start going from a table to a table, it takes time to find the wine which will “wow” you. What I didn’t realize at first was that Tre Bicchiery event was different. All the wines which you taste there already had been preselected, they were all winners of the Tre Bicchiery award, and therefore they were all great wines by definition. This was exactly my experience. Table one – wow, this is good. Table two – very good. Table three – excellent! Table four – excellent again – what is happening? How is that possible? Ahh, it is the Tre Bicchiere event, so all the wines are rather expected to be great…
Another important part of the events such as Tre Bicchieri is opportunity to meet a lot of great people there. For instance, we met Giuseppe Vajra, a winemaker at G.D Vajra in Piedmonte, who was a pleasure to talk to.
He gave us a taste of his 2004 Barolo Cerretta Luigi Baudana, which he was not supposed to do at the event ( this wine was not a part of 2013 Tre Bicchieri awards), and the wine was stunning.
Meeting people is great, navigating the crowds – not so much. Here is a “hail Mary” style picture – you raise your arm with the camera as high as you can, at the angle you think will fit, and then release the shutter. Here are few pictures for you, I think it gives you an idea that the event was quite busy:
Another problem with the event like this? You destined to miss on some of the wines. Taking into account gross level of disorganization at the event, it is obvious that you will miss on the best wines. The list of the wines we missed includes Masseto, Ornellaia, Sassicaia, Oreno, Bertani and more…
The real bummer in this group was Masseto, which is a part of my “Must Try Wines ” list – it is Super Tuscan made out of 100% Merlot – this is the wine which can rival Petrus. Well, may be next year…
Now, let me offer you my highlights from the event. In the format of such an event, it is impossible (for me, at least) to take any detailed notes – I’m trying to experience as many wines as possible, only jotting down a single word descriptors at the best, which often don’t go beyond “wow” or “outstanding”. Below is the list of wines I really liked (a lot, huh?), with may be one word descriptors on them (or may be not), and then I offer to your attention a picture gallery of mostly the same wines. Oh yes – and unlike the Gambero Rosso event itself, the wines below are grouped by the region. Remember I recently suggested a new scale of ratings (yuck, ok, nice, wow, OMG) – let me use it here when possible, and I promise not to bring any “yuck” and “ok” wines to your attention. And one last note – not all the wines below have “three glasses” rating – some of them are rated at 2, but I believe they would still worth your attention. Here we go.
2009 Torre dei Beati Montepulciano d’Abruzzo Cocciapazza – perfect!
2011 Abbazia di Novacella Alto Adige Valle Isarco Sylvaner Praepositus – outstanding bouquet on the nose, very nice overall
2009 Cantina Tarlano Alto Adige Pinot Blanco Vorberg Riserva – complex, beautiful, perfect minerality, wow!
2010 Nanni Cope Sabbie di Sopra il Bosco Terre del Volturno – nice acidity, very good overall. Added bonus – this wine has two rare grapes which I need to add to my grape count – Palagrello and Casavecchia
2010 Marisa Cuomo Casta di Amalfi Furore Bianco Fiorduva – my descriptors for this wine include “beautiful”, “amazing” and “balanced” – definitely a wow! wine. This is a very unique wine in many ways (outside of the fact that it is made out of three rare grapes Ginestra, Fenile and Ripoli) – I need to refer you to the Stefano’s blog post where you can learn more about this fascinating wine.
FRIULI VENEZIA GIULIA
2010 Livon Collio Friulano Manditocai – complex nose, nice palate
2011 Ronco dei Tassi Collio Malvasia – nice minerality, very good overall
2011 La Tunella COF Ribolla Gialla Rjgialla – perfect white fruit, clean, excellent
2011 Livio Felluga Friulano – super expressive wine, very good overall
2010 Sergio Mottura Grechetto Latour a Civitella – excellent
2011 Cantine Lunae Bosoni Colli di Luni Vermentino Cavagnino – mint and apricot on the nose and palate, OMG
2009 Mamete Prevostini Valtellina Superiore Riserva – very unusual nose, perfect power.
2004 Ca’Del Bosco Franciacorta Brut Rose Cuvee Annamaria Clementi – 100% Pinot Noir, nose of fresh bread and yeast, strawberries on the palate – OMG
2007 Ricci Curbastro Franciacorta Extra Brut – perfect
NV Ricci Curbastro Franciacorta Brut Rose – more complexity than the previous one, OMG
2006 Ferghettina Franciacorta Extra Brut – 80% Chardonnay, 20% Pinot Noir; wow!
2007 Cavalleri Franciacorta Pas Rose – very bread-y, excellent!
2008 Guido Berlucchi Franciacorta Cellarius Brut – wow!
2010 Umani Ronchi Verdicchio dei Cazstelli di Jesi Classico Superiore Vecchie Vigne – wow!
2009 Umani Ronchi Conero Cumaro Riserva – excellent!
2009 Velenosi Rosso Piceno Superiore Roggio del Filare – roasted, gamey nose, a touch too sweet, but good
2009 Bricco del Cucu Dogliani Bricco S. Bernardo – 100% Grechetto, cherries on the nose and palate, very nice!
2008 Le Piane Boca – a blend of 85% Barolo, 15% Vespolina – wow!
2008 G.D Vajra Barolo Ceretta Luigi Baudana – this wine comes from the a specific plot in the vineyard, called Baudana. This was a wow wine, but the next one was one level up, as it had an age on it
2004 G.D Vajra Barolo Ceretta Luigi Baudana – OMG
2008 Schiavenza Barolo Prapo – perfect fruit, open, beautiful, wow!
2009 Vietty Barbera d’Asti Superiore Nizza La Crena – excellent
2006 Massolino Barolo Villa Rionda Riserva – wow!
2010 Villa Sparina Gavi del Commune di Gavi Monterotondo – very nice
2008 Marchesi di Barolo Barolo Sarmassa – nice, round, perfect!
2006 Elvio Cogno Barolo Vigna Elena Riserva – excellent!
2009 Cantina di Santandi Carignano del Sulcis Superiore Rocca Rubia Riserva - aged for 24 month in oak, excellent.
2009 6Mura Carignano del Sulcis – 120 years old vines, growing on sandy soils, very good balance, excellent.
2010 Pietradolce Etna Rosso Archineri – very green
2010 Pietradolce Vigna Barbagalli – nice
2010 Donnafugata Ben Ryé Passito di Pantelleria – the only wine in Italy to receive top awards from all wine publications! Apricots on the nose and palate, perfectly balanced. Overall – wow and OMG!
2010 Tenute Rapitala Conte Hugues Bernard de la Gatinais Grand Cru – 100% Chardonnay, excellent, clean
2010 Firriato Ribeca Perricone – excellent! ( and the rare grape called Perricone)
2006 Ferrari Trento Extra Brut Perle Nero – outstanding, off brut
2002 Ferrari Trento Brut Giulio Ferrari Riserva del Fondatore – 10 years aging on the lees, wow!
2008 Famiglia Cecchi Chianti Classico Villa Cerna Riserva – very nice
2009 Famiglia Cecchi Coevo – wow!
2009 Tolani Picconero – 65% Merlot, perfectly Bordeaux in style, excellent!
2007 Poggio di Sotto Brunello di Montalcino – open, fresh, clean – wow!
2009 Poliziano Vino Nobile di Montepulciano – tannins! very good.
2009 Brancaia Chianti Classico Riserva – perfect balance, wow!
2010 Tenuta San Guido Montessu Isola dei Nuraghi – excellent!
2009 Tenuta Sette Ponti Orma Toscana – OMG! depth and breadth of this wine was phenomenal
2010 Marchesi Antinori Cervaro della Sala – perfect chardonnay, outstanding!
2010 Ottello Lugana Supweriore Molceo – parfumy, perfect!
2010 Ottello Campo Sireso – a blend of Cabernet Sauvignon, Merlot, Corvina and Lagrein – roasted notes, wow!
2009 Roccolo Grassi Valpolicella Superiore Roccolo Grassi -very nice
2007 Vignalta Colli Euganei Rosso Gemola – Merlot/Cabernet Franc blend, classic Bordeaux profile, wow!
2005 Cantina Valpolicalla Negrar Amarone della Valpolicella Classico Villa Domini Veneti – pure chocolate on the nose, a bit too sweet and too tannic on the palate. Just ok (I know, I promised that there will be no ok or lesser wines – but I’m Amarone junkie, you will have to excuse me for that…)
2007 Tedeschi Amarone della Valpolicella Classico Capitel Monte Olmi – 16% ABV, alcohol on the nose – not “yack”, but not good [at all]
2008 Tedeschi Amarone della Valpolicella Classico – very good
2006 Masi Amarone della Valpolicella Mazzano – 120 days of drying the grapes, good overall (not great), too much alcohol on the nose and palate
2008 Viticoltori Speri Amarone della Valpolicella Classico Monte Sant’Urbano – 15% ABV; wow!
And here is the photo gallery for you – enjoy!
Long post, after a long delay – but it is finally done. Yay! Cheers!
Can there be such thing as perfect Monday wine? What makes Monday special? On one side, it is almost “politically appropriate” to dread Monday as “yicks, it is work again” kind of day. But if you think of it the other way, Monday is the beginning of the new week – you got seven more days ahead of you, and nothing stops you from enjoying every one of them. Of course Friday is great, the weekend is ahead of you, yay! – but you just bid farewell to the 5 days of your life, and hopefully those were the good days… The Monday is the beginning, bright and exciting – I’m ignoring the smirk on your face… So excitement is the angle I want to take, because in the simple terms, the wine I’m about to present to you is exciting!
What wine is that and was it the wine at all, or may be it was some kind of obscure drug or a head trauma which caused my brain to falter and call Monday exciting? Yes, this was the wine, delivered to my doorstep by Last Bottle wines.
2009 Zýmē Valpolicella Réverie (a blend of Corvina 40%, Corvinone 30%, Rondinella 25%, Oseleta 5%; 11.5% ABV), made by Celestino Gaspari. Don’t know about you, but I never heard of Celestino Gaspari before. But when I read the note from Last Bottle wines that this Valpolicella is made by the winemaker who worked before for Giuseppe Quintarelli, I was sold instantly. Giuseppe Quintarelli holds a lot of respect in my mind (never tasted his wines, but according to the general consensus, it is very hard to find better Italian wines than those made by Giuseppe Quintarelli) – so when I see the wine made by someone who worked for Giuseppe Quintarelli for 11 years, you don’t really need to convince me to buy the wine as long as I can afford it – $13/bottle sounds quite affordable to me.
What makes me call this Valpolicella a perfect wine? It is the whole package.
Color – ruby red, pretty bright.
Nose – fresh fruit, raspberries, touch of cherries, very inviting.
Palate – clean acidity and young fruit, very light at first, evolves in the glass as it breezes, showing broader shoulders, more substance, adding plums and earthy notes to those bright sour cherries which were dominating at first.
Finish – long, with lingering fruit.
Overall very balanced, very bright, well made wine – guaranteed to brighten up your Monday, no matter what. As a bonus, I think this wine will evolve with time (will I be willing to wait is a whole another question). Drinkability: 8-
In addition to this Valpolicella Réverie, Celestino Gaspari makes a number of other wines at Zýmē, including Amarone and Amarone Riserva – but those would have to go more into the dream category. Well, Monday is as good of a day for dreaming as any other day, isn’t it?
Do you have a special Monday wine? Happy Monday to all of you and cheers!
Puzzled by the title? Don’t be. This is simply the post about our last Valentine’s Day experience – yes, somewhat belated, but still worth sharing.
Let’s start with the picture. No pink hearts here, only roses, but take a look – what is that lurking in the fuzzy background?
Yep, a Champagne glass, the Tulip! Before we get to the bread and Amarone, let’s talk about
Champagne Sparkling wine. By the way, this political correctness is very tiring. Champagne is much faster to say and to write, but no-ooo, Champagne only comes from Champagne, and everything else should be called a Sparkling Wine. It is two words versus one, and takes twice as much time to say and read! And the worst part is that the Sparkling wine in very many cases tastes much better than Champagne, and don’t even get me going on the pricing… Okay, sorry, unintentional rant, let’s cut it out and go back to what I actually wanted to talk about.
My definite preference is to start a holiday, especially the one like Valentine’s Day, with the glass of
Cham, errr, Sparkling Wine. It creates mood. It says (loudly) “Celebrate!”. Lightness and effervesce of the bubbles simply picks you up. So this past Valentine’s day our choice of bubbly (yes, jargon – but – it is one word! and it means any sparkling wine, Champagne or not) was 2003 Roederer Estate L’Ermitage Brut Anderson Valley California. Perfectly structured, perfectly balanced, with full harmony both on the nose and the palate. Fresh bread, yeast, toasted apple, perfect acidity, long-living bubbles – all in all, one of the best sparkling wines I ever tasted. Drinkability: 8+
Now, to the bread! Let me not be original – I’m simple going to repeat the note (a huge Thank You, rather) of appreciation which is being expressed all over the blogosphere – the useful content, the advice, information, ideas which are shared by the bloggers are simply staggering. About a month ago I read the blog post by one of the fellow bloggers, Kim from She Wines Sometimes (if you are not following her blog – fix this mistake right now). The post was talking about making the bread! At home! In a simple way!
I have to admit – I love bread. When in France, I can survive on just baguette alone (okay, throw in a little cheese, will you?). But baking the bread at home was not anything I would fathom in my wildest dreams. Until I read Kim’s blog post. It sounded so easy – I had no choice, but to say – this is it, I’m making the bread!
When it comes to baking, I dread the precision of the recipes. I consider myself to be an okay cook – I can substitute ingredients, I can come up with my own recipes, where I can measure all the ingredients with very precise “I think this is enough” accuracy. It doesn’t work like that in baking. Replace baking powder with baking soda and you might end up with a complete flap instead of a good tasting product – and the same goes for many other ingredients. This is why I usually think about baking as something better left to the professionals – but then again, all the professionals start somewhere, don’t they?
I’m not going to repeat the recipe here – here is the link to the original. Of course I ended up making some mistakes. The recipe calls specifically for King Arthur bread flour. I didn’t print the recipe before going to the store, and of course I ended up with the regular King Arthur flour. At first I even forgot to buy the yeast – and the second trip to the store was in order. But, you know what? All this doesn’t matter. Because the bread tasted AMAZING!
And the smell of the freshly baked bread when you just walk into the house – it is simply something heavenly (and pretty much priceless). The only thing I need to add here – Thank You Kim!
And now, to the wine. Not just any wine – Amarone! If you followed this blog for some duration of time, you know that I’m always on the lookout for the perfect Amarone, trying to replicate my moment of bliss smelling succulent raisins and tasting perfectly dry and powerful wine (here you can find a collection of my Amarone posts ). That “perfect wine” was 1997 Le Ragose Amarone, which I tasted in 2004, so the wine was 7 years old. And now it was Le Ragose Amarone again.
Looking at the cork, can you try to guess how the wine was? Did you write down your answer? Okay, good.
We opened the bottle of 1990 Le Ragose Amarone Della Valpolicella (so, did you guess correctly?). I have some experience opening old wines, and when you open a bottle of wine which is 23 years old, you expect trouble. I had my double-prong bottle opener ready, but when I removed the foil and looked at the cork, it appeared to be as fresh as it would be on the new bottle. And it actually was – the standard waiter corkscrew worked just fine!
And the wine was outstanding. No, it didn’t replicate my experience with 1997 – this was a lot more mature wine. But it had a perfect nose of dried fruit – not only raisins, but probably some dried cherries, fig, prunes. The palate showed mature beauty, with the fruit which is tamed, but still has perfect acidity to make it all work together – there was more dried fruit on the palate, more cherries, more prunes, leather and earthiness. Definitely was a great wine, and as an added bonus – it was only 14% ABV! All the modern Amarone are trying to exceed 16% by now, and one of the geniuses of the winemaking recently even told me that you need high alcohol to preserve the wine… ok, stop. Sorry. One rant per post. This one will have to wait for another time. All in all this 1990 Le Ragose was a great experience, so let’s live it at that. Drinkability: 9-.
That’s all I have for you for today folks. It is too late to ask about your Valentine’s day experiences by now, but did you drink any amazing wines lately? Or made bread : ) ? Cheers!
During 2011 I wrote a number of posts for the project called The Art Of Life Magazine – of course talking about my favorite subject, wine. The project closed, but I still like the posts I wrote, so I decided to re-post them in this blog. Also, in that project, posts were grouped into mini-series, such as “Best Hidden Secrets” you see here – I will continue re-posting them from time to time.
Also note that the series was written for a slightly different audience – I hope none of my readers will take offense in the fact that sometimes I’m stating the obvious…
Continuing our “secrets” series, let’s talk about wine called Amarone. The reason to include Amarone as one of the “secrets” of the wine world is simple – I don’t think too many wine lovers know how great Amarone can be, to ask for it by name. I guarantee you – if you like wine, and you will happen to come across a good bottle of Amarone, it will blow you away. And, assuming that many wine lovers are not familiar with Amarone, let’s talk about it starting from the basics.
Amarone is an Italian wine which comes from the region called Veneto. Among [well] known wines produced in Veneto (which has the biggest wine production among all DOCs in Italy) are Prosecco, Soave and Valpolicella. While Prosecco is a famous Italian Sparkling wine, Soave makes dry white wines, and most of Valpolicella wines are red. Main grape varieties used in Valpolicella are Corvina, Rondinella and Molinara, plus there are some other grapes which are used in production of Valpolicella wines.
Amarone is one of the wines produced in Valpolicella. What is so special about it? Let me tell you about my first experience with Amarone. I tried that wine for the first time during the Italian wine class at Windows on the World Wine School, taught by Kevin Zraly. On the nose, that wine had pure raisins, and lots of them. Based on the smell, I was absolutely sure that the wine will be very sweet. The first sip of that wine showed off very dry, full bodied and powerful red wine. The contrast of smell and taste was so amazing – it stuck in my head forever. As an interested side note, once we all smelled the wine, Kevin Zraly asked the class (about 100 students) what we’re thinking about when we smell the wine. Before anyone else had a chance to say anything, the woman in the front row literally jumped from her seat screaming “Sex!”. In case anyone curious, the wine we tasted in that class was 1997 Le Ragose Amarone della Valpolicella.
Outside of such an interesting reflections, what puts Amarone apart from many wines is the way it is made. Once the grapes are harvested, they are put out on the straw mats (used to be straw mats, now there are other techniques) to dry under the sun. The drying process, called Appassimento, usually takes between 3 and 4 month, and leads to the grapes shrivel to literally become raisins – and then those shriveled grapes are pressed and fermented to become Amarone wines. Another interesting fact is that after the grapes are pressed for Amarone wines, the grape skin and seeds leftovers can be added to the Valpolicella wines, which helps to impart additional flavor onto the resulting wine. The wines produced using this method will be called Ripasso which will be designated on the wine label.
It is the time to open a bottle. Today we will actually open 3 bottles, all three from the same producer called Vaona, and we will be able to compare the way the wines are made and taste, progressing from Valpolicella Ripasso to Amarone of different levels.
The first wine is 2008 Vaona Valpolicella Classico Superiore Pegrandi Ripasso (Pegrandi Ripasso means that it used the grape skins left after production of Pegrandi Amarone). This wine is a blend of Corvina, Corvinone, Rondinella and Molinara grapes and it was aged for a year in a barrel and 4 month in the bottle. The resulting wine is very smooth and concentrated, with lots of dark fruit and spices on the palate.
Our next wine is 2007 Vaona Paverno Amarone della Valpolicella Classico. It is made of the same grapes as the Vlapolicella wine (Corvina, Corvinone, Rondinella and Molinara). After the grapes were harvested, they were dried up in the wooden boxes for a period of 3 month, and then made into the wine. This wine is very nice and round, reminiscent of Charles Mara Pinot Noir, both in soft and round style and in masterful handling of the alcohol. This wine boasts 15.6% alcohol, and outside of reading the label, that level of alcohol can not be detected neither on the nose, nor on the palate – this is how balanced the wine is. The wine is showing some blueberries and a bit of tobacco notes on the palate.
And now we can talk about the flagship wine – 2006 Vaona Pegrandi Amarone della Valpolicella Classico. The grapes for this wine come from the vineyard called Pegrandi, where the average age of vines is 30-40 years. The same Corvina, Corvinone, Rondinella and Molinara are used in the production of the wine, with an addition of local indigenous grape called Raboso Veronese. Once harvested, grapes are dried on the bamboo racks for more than 4 month before they are made into the wine. The resulting wine was aged for 24 month in the small barrels before the release. Again, the wine is incredibly smooth and balanced, regardless of the 15.8% of alcohol. On the nose, it shows fruit jam and dark chocolate. It is extremely rich on the palate, with lots of dark fruit and dark chocolate notes, powerful tannins and hint of tar and tobacco – and then more tannins. This wine should truly be experienced – describing it using words doesn’t do a true justice to it.
I really hope that once you read this article, you will run into the wine store, and ask for the best bottle of Amarone – this wine should be really experienced, and who knows – you might find your wine love forever.
P.S. This post was also prompted by the recent post on Vino in Love blog about best wines from the latest Gambero Rosso (famous Italian wine guide) and his rant about Amarone at the end of the post.
This blog post was not planned for today – nope, had totally different ideas in mind. And then the comment arrived on one of my older posts (click here to see it). And the comment was more of a question, which definitely stroke a chord – someone was looking for that perfect Amarone moment, exactly the same way as I was trying to replicate mine…
Yes, I responded to the comment, but I couldn’t miss the opportunity to reflect on the magic of Amarone – and practical impossibility of re-creating that magic “at will”. That full-bodied, perfectly dry but rich, voluptuous and perfectly balanced (you will have to forgive my use of double-perfect wording) which I experienced only once (I’m talking again about 1997 Le Ragose Amarone) – was almost never replicated in any of the wines I had. The only two which come close were 2001 Masi Mazzano Amarone Classico, and believe it or not, 2000 Carlisle Dry Creek Valley Zinfandel. I have one wine on my “must try” list – Giuseppe Quintarelli Amarone – which must be magical based on what the others are saying, but this wine would really require a [very] generous sponsor…
Out of curiosity, I decided to check on the classic Amarone at the Wine Spectator web site – there are only 11 Amarone which have “classic” rating (95-100 points) throughout all the years:
|Michele Castellani Amarone della Valpolicella Classico Cinque Stelle||2005||96||$105|
|Romano Dal Forno Amarone della Valpolicella||2004||96||$NA|
|Lorenzo Begali Amarone della Valpolicella Classico Monte Ca’ Bianca||1997||95||$NA|
|Lorenzo Begali Amarone della Valpolicella Classico Monte Ca’ Bianca||2004||95||$70|
|Michele Castellani Amarone della Valpolicella Classico Cinque Stelle||2003||95||$64|
|Michele Castellani Amarone della Valpolicella Classico Cinque Stelle||2007||95||$75|
|Romano Dal Forno Amarone della Valpolicella||1998||95||$480|
|Romano Dal Forno Amarone della Valpolicella||1997||95||$370|
|Romano Dal Forno Amarone della Valpolicella||2003||95||$425|
|Masi Amarone della Valpolicella Classico Mazzano||1999||95||$120|
|Masi Amarone della Valpolicella Classico||1988||95||$NA|
As you can see, Wine Spectator is not much of a help…
Have you ever experienced the magic of Amarone? Do you have a favorite? Let me know! Cheers!
Please let me be unique and different and write a blog post about Thanksgiving wines (duh – I meant let me pretend that hundreds of bloggers and wine writers didn’t cover the subject yet as broad as possible). In essence, I’m not planning to offer you any advice. I think the variety of tastes, favors and simply palate preferences at Thanksgiving table is way to wide to be able to do any essential wine and food pairing. Therefore, I would say that there are no limitations to what wines you should have on your table – you simply have to be able to enjoy them with or without food. As far as this blog post is concerned, as I said, I’m not going to offer any advice – I will simply tell you what I have in plans for the thanksgiving meal and why. I will list here way more wines than we will be actually able to consume, but hey, more is better than less, right?
You can definitely start with sparkler, but as I don’t have one ready, 2011 Beaujolais Noveau will do just fine. Why? It should be slightly chilled (let’s say to under 60F), then it is quite refreshing with all the red fruit and mouthwatering acidity – good way to get ready to Thanksgiving meal.
Chardonnay is a must, preferably one from US. Why? Because Chardonnay is one of the great American wines, producing very good results in all different areas from California to Long Island. I would recommend Chardonnay which was aged in the oak barrels and has some butter, vanilla and toasted oak – not the stainless steel-fermented one, which often tastes indistinguishable from Pinot Grigio. My personal choice is 2006 Cambria Bench Break Santa Maria Valley – this is one of my favorites since I tried that at The Capital Grill, and I’m curious to see how it is developing (I still have few bottles left). Besides, I don’t have Peter Michael as my allocation didn’t come through yet.
The next wine is a 2009 Cazar Sonoma Coast Pinot Noir. Why? 2009 was a great year for California Pinot Noir, and this particular wine is simply meant for the Thanksgiving table with all the fresh and juicy cranberries and perfect acidity. I simply see this wine being great with turkey and many other dishes.
Amarone? Of course. Why? Simply because Amarone is one of my favorite wines, and every time we drink it, it is a special occasion. 2006 Luigi Righetti Capitel de Roari Amarone della Valpolicella is one of the simpler versions of a great wines ( also inexpensive compare to what Amarone typically costs), so I’m curious if it will work with the meal at all.
There can’t be Thanksgiving celebration without Zinfandel on the table. Why? Zinfandel is unique grape which doesn’t grow anywhere else outside of United States (with the exception of the close relative, Primitivo, which grows in Italy). Zinfandel has a unique flavor profile with lots of fresh berries and lots of power on the palate, which should bode well with the festive Thanksgiving meal. 2009 Turley Old Vines Zinfandel from Napa Valley is simply one of the great California Zinfandels, and I’m glad we will be able to share a bottle (it is not easy to get).
Time for desert. I’m selecting Bodegas Hidalgo Pedro Ximenez Triana. Why? First of all, this is the very old wine – as Jerez is made using Solera method, with new wines constantly blended with the older ones, this wine started at around 1750, so it can definitely serve as historic reference to the great holiday. And the second reason – this wine simply tastes phenomenal. I already wrote about it in one of the previous posts - the richness and the balance of this wine should really be experienced by any wine lover.
Will we drink all of these wines? Probably not. Will there be other wines on Thanksgiving table? You bet. Of course I will report on all the wonderful food and wine experience once the holiday is over, but for now I will be glad to hear what wines do you plan to have on your table.
That’s all, folks. Happy Thanksgiving and Cheers!
I’m continuing the quest for the best bottle of my favorite wine, Amarone (the concept of the “best bottle” also assumes great QPR). Last time we talked about Le Ragose Amarone, where I had big hopes which didn’t materialize (you can find the post here). This time, let’s talk about Amarone from … Trader Joe’s.
In the last post I told you about my discovery of value wines at Trader Joe’s in Massachusetts. Value Cabernet Sauvignon or Chardonnay – of course. But value Amarone? Until now, my idea of value Amarone was Valpolicella Ripasso, the wine made by running juice through leftover grape skins after actual Amarone was already pressed. In general, good Amarone are hard to find for under $40, and typical range is $60 – $100 in a good wine store. And when it comes to price, same as for any other wines, the sky is the limit – the amazing Masi Amarone I mentioned in the post about Wolrdwide Tasting, would cost you about $150 (good luck finding it), and Giuseppe Quintarelli Amarone would set you back by about $350 (however, I found some rave reviews saying that this wine worth every penny).
Now forget everything I told you about the prices. Here are two examples that don’t fit into the ranges I mentioned before, thanks to Trader Joe’s. First, 2007 Pasqua Amarone, $18.99 in Trader Joe’s. While lacking traditional Amarone nose of juicy raisins, this wine exhibited power and balance. Lots of dark fruit, some coffee notes, hint of earthiness, good acidity – very enjoyable wine. Drinkability: 7+.
I liked 2008 Valpantena Amarone Conte di Bergonzo ($16.99) even more. Bright dark fruit, some jammy notes supported by overall balance, minerality and good acidity – great all around package – very drinkable and leaving you craving for more. And QPR? At $16.99, do I need to even bother? Yep, I thought so. Drinkability: 8-.
Just to conclude – yes, Trader Joe’s is a place for great value wines. Even more importantly, it is a place for excellent Amarone with amazing QPR.
What are you waiting for? Have you being to Trader Joe’s wine department already? You owe it to yourself to find nearest Trader Joe’s with the wine section in it, and go enjoy it yourself – you can thank me later. Cheers!
Let me confess: I have a wine weakness. This weakness is called Amarone. Ever since I tried Amarone for the first time, which happened in 2004 when I was taking Windows on the World Wine School classes, I kept searching for the same experience. Amarone wine which we tried during the class was absolutely amazing – it had a sweet rich nose of raisins, and powerful dry body of muscular wine. Once you experience something like that, you want to do it again and again. The only small issue left – finding that perfect bottle.
Problem is – Amarone is not a cheap wine. Of course it is not super-expensive, like first growth Bordeaux, but at about $60 per bottle, it is way outside of my daily wine budget. That complicates the search, as at such price point Amarone really becomes a “special occasion wine”.
Number of different Amarone later, you can guess that I still had high respect for that wine, as I designated it as one of the “best kept secrets of the wine world” in the post written for The Art of Life Magazine (you can find this pots here). For that blog post, I tried three different wines from Vaona Pegrandi – starting from Valpolicella Ripasso, a “poor man’s Amarone”, and then two of the actual Amarone wines – all good, but not what I was looking for. That forced me to dig out the notebook from that Windows on the World wine school classes, and find out that Amarone I felt in love with was 1997 Le Ragose Amarone della Valpolicella Classico.
Shortly after, with help of my friend Zak, I was holding the bottle of Le Ragose Amarone in my hands. Other than the fact that this bottle was from 2004 vintage, everything looked exactly the same. Except one little detail – 1997 version had 14% alcohol, 2004 – 15.5%. Finally I got to open the bottle. Swirl, sniff – practically nothing. More of the swirl and sniff – still not much. May be a hint of sweetness, but absolutely none of the jammy raisins and dried fruit, which were stuck in my memory forever from that 2004 tasting. On the palate, the wine had more of the dark fruit and may be hint of a fruit jam, but alcohol was not integrated and not balanced, hitting you after the initial taste was subsiding. Nothing changed on the second day – same limited nose, and same unbalanced wine on the palate.
I don’t know what happened with Amarone during those 7 years (interestingly enough, in 2004 I tasted wine from 1997, and in 2011 it was the wine from 2004, so both times the wine was 7 years old). Actually, it doesn’t matter what happened – I want the old Amarone back. The new one has no soul, it is simply one of many unbalanced wines, high in alcohol.
Well, I will keep searching – being an eternal optimist, I will keep looking for that perfect Amarone. True, I might be running simply after the memories which can not be brought back – but hey, at the very least, I will keep trying – new wines, it is. And if you experienced that amazing Amarone wine – any suggestions will be greatly appreciated. I might even share that special bottle with you! Cheers!