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What To Drink On Valentine’s Day
I generally avoid holiday-related wine posts, and I do it for a number of reasons. First of all, every information source on the planet considers it to be their duty to produce some piece of writing with wine recommendations. And then for someone who drinks wine all the time, the holidays are not so much of a special occasion to have a reason to open a bottle of wine. Oh well – somehow I felt compelled to share my thoughts on the wines for the Valentine’s Day, hence this post…
Pink. Red. Extreme. Commercialized beyond belief, still increasingly so year after year. Heart-shaped to the point of insanity. There are many things which turn people away from the Valentine’s Day, and I can understand that. However, I take this holiday as an extra opportunity to celebrate love and life. All you need to do is to find your way – ignore pink paraphernalia, ignore meaningless cards, ignore conveyer belt – style experience at the restaurants – and celebrate love and romance as a pure meaning of this holiday.
Let’s agree that we will celebrate love and romance in our oenophile’s way, and let’s talk about wine – without wine on the table, celebration is … just another boring dinner, right? By the way, when I said “felt compelled” in the opening of this post, this was not entirely true. I also had a pleasure to be a guest at the Off the Vine Radio Show, talking with Benita and Latisha about … you guessed it – Valentine’s Day wines – thus as you can imagine, I gave some thought to the subject (and then yes, “felt compelled”). In case you have a bit of time, you can listen to that episode here.
What can I tell you about wines for the Valentine’s Day? First of all, if you have a plan already, it doesn’t matter what I have to say. If you have some specific celebratory dish in mind, and have a pairing ready – it doesn’t matter what I have to say. But if you are still thinking how to make this holiday special, then let me share my thoughts with you. But remember – drink what you like. The wine for the Valentine’s day doesn’t have to be pink, and it doesn’t have to be sweet. It has to be something which will give you pleasure – as simple as that.
The wine for the Valentine’s Day should have balance and it should have finesse. While thought provoking is good for the wine, on Valentine’s Day you should focus on romance and not on deciphering the complex flavors. Go after balance, finesse and simplicity. This is why I would never suggest, for instance, the natural wines of Frank Cornelissen or Jean-Pierre Robinot, or the dark magic of Randy Dunn with his Howell Mountain Cabernet Sauvignon – those wines will drain you emotionally, and it is a wrong angle for the Valentine’s day. Thus let’s talk about balance and finesse.
First wine I want you to consider is Champagne. As the very least, it can be an Italian Sparkling wine from Franciacorta or Trento, or some of the California sparklers. Prosecco, Cava and many other sparklers are simply not consistent enough, so for the Valentine’s Day, go with classic – remember – balance and finesse. For the Champagne, my choice would be Bollinger, as I think it is one of the finest non-vintage Champagnes, with lots of finesse. Ferrari from Trento and Bellavista from Franciacorta in Italy would definitely my next choice. But – I don’t want to forget California – Roederer Estate L’Ermitage, Schramsberg Rosé, J Cuvée 20 or any of the Gloria Ferrer sparkling wines would live you with a happy smile.
Moving on, let’s talk white wines. As we are looking for the balance and finesse, I have a few recommendations for you – and you might be surprised with these. For this holiday, I want you to step outside of your “usual circle”. My first recommendation is for the white wines of the Rhône valley in France. Yes, Rhône is mostly known for their reds, but the white wines there are equally stunning. For instance, try to find Domaine Saint Préfert Cuvée Speciale – I called this wine once “a symphony in the glass”. But in general, look for the Clairette or Grenache Blanc wines from Southern Rhône, or Marsanne/Roussanne from the North – those wines are often not easy to find, but they will deliver lots of balance, finesse and pleasure.
Let me give you a few more suggestions – equally difficult to find, but worth looking for. Viognier from Washington is a white wine worthy of celebrating love and romance with. Look for Mark Ryan or Willis Hall – their Viognier is nothing short of stunning. To close on the whites, here are 3 more rare beauties. First, 2 Sauvignon Blanc from … Italy: Gaja Alteni di Brassica and Poggio alle Gazze dell’Ornellaia – stunning balance and finesse. And the last one – Ken Forrester The FMC. You can’t go wrong with either one of these wines – go, start looking, you don’t have lots of time.
Now, we arrived at the red wine junction. Looking for the balance and finesse will dramatically reduce our choices. I would say, let’s go for Pinot Noir. I will limit my recommendations to this one grape only – and here is why. We are looking for the balance and finesse, right? Think about Cabernet Sauvignon from California – what would be the first word or words you would use to describe those wines – probably “big and powerful” – and this is not what I’m looking for suggesting the wines for the Valentine’s Day. Same goes for many Merlot, Syrah and Grenache wines – never mind the Petite Sirah. Even with my beloved Rioja – there are few wines, which will deliver that exact balance and finesse – La Rioja Alta Reserva Especiale would be definitely the one – and I highly recommend it. But for the Rioja – and then for Barolo, Brunello and even Super-Tuscan – as a general class, the probability of running into “big and powerful” is a lot higher than finding “balance and finesse”.
Talking about Pinot Noir, I wish I would recommend some of the classics to you – yes, the Burgundy – but unfortunately, my exposure to the Burgundy is way too limited, so you will need to ask your trusted wine merchant for the advice. Next up – California and Oregon. For the most of the time, California Pinot Noir will deliver exactly that – balance and finesse. To give you a few names, go look for Siduri, Loring Wine Company, Calera, Drew, Copain, Laetitia – but there are many others and it is hard to go wrong with California Pinot Noir. Oregon would be also a perfect choice – look for Adelsheim, Chehalem, Antica Terra, Evening Land – finesse is a middle name for the Oregon Pinot, so you will not be disappointed. And last but not least – don’t forget the New Zealand! Pinot Noir from Central Otago, Marlborough and Martinborough are typically well balanced and round, perfectly fitting our quest for finesse. Look for the wines from Craggy Range, Mt. Difficulty and Amisfield among the others.
Dessert time! People often underestimate how bad the dessert wines can be – one sip of the cloying, single-sugar-note wine would ruin the experience of an amazing dinner. You really have to put a lot of care in selecting the dessert wine which will have balance and finesse. Of course I would like to recommend Sauternes and Barsac wines for you, but again, my personal experience is very limited. I’m sure you can’t go wrong with Château d’Yquem – if you can afford it, go for it! What would be a bit easier to find (and afford) is a Port. Not just any Port – balance and finesse, remember – so go for a nicely aged Tawny, 20-, 30- or 40-years old. As Port ages, it loses power, and becomes fragrant and sublime, guaranteed to deliver lots of pleasure. Look for Rozes, Graham, Quinta do Noval – lot’s of excellent choices. Then of course, the king of the dessert wines – Riesling. For the special experience, I would only recommend to go to the BA and TBA levels – you know, the stuff which always comes in the small bottles. You see, it is very hard to mass-produce BA or TBA level Rieslings – you can’t harvest enough grapes at those sugar levels – thus it is hard to go wrong with BA or TBA Riesling from any producer. And the last recommendation for today – an Icewine. Not any Icewine, but I want to recommend my personal favorite – Inniskillin Cabernet Franc Icewine. This wine is vibrant, perfectly balanced and has lots of finesse – I guarantee you will finish your Valentine’s Day dinner on a high note with this wine.
Here you go, my friends – in the quest for the balance and finesse, these are some of my personal recommendations to enhance you Valentine’s Day experience. Let me know what do you think about my suggestions and feel free to provide your own. Happy Valentine’s Day and cheers!
An Eventful Friday – Sparkling, Port, Radio Talk Show and more
As you probably noticed, the number of posts on Talk-a-Vino is down very significantly. There are many reasons for that – different workload from my day time job, few time consuming projects we tackle at home, and of course the plain familiar writer’s block. Yep, the writer’s block – when there is lots running in your head, and you have a great difficulty to put something out on the “paper”. I tried to address the last one using the wine, I would hope specially made for such an occasion – the wine called Writer’s Block and made by Steele Wines in California. I first saw this wine mentioned in the blog I follow, called Mrsugarbears, and as you might see in my comment to that post, “Must. Find. This. Wine” was the first thing I said. I found the wine, and I got the Cabernet Franc and Grenache to try, out of the vast variety of the wines under that “Writer’s Block” label (you can see the full line of wines here).
We opened the 2011 Writer’s Block Cabernet Franc Lake County, California (13.8% ABV, $17) – it had eucalyptus, tobacco and fresh leaves on the nose. Palate was showing a medium body, tart blackberries, green bell peppers and more tobacco. On Friday, the characteristic cassis showed up, which made me happy while finishing the wine. Not sure it helped with my writer’s block, but I will gladly drink it again. Will try the Grenache next time. Drinkability: 7+
Let’s get back to that Friday. In the morning, the shipment of Horsepower Syrah arrived. I’m not sure how I managed to get on the list for this first release of super-highly allocated wine – but somehow I did, back in May. The wines comes from the legendary Christophe Baron (Cayuse, No Girls), from the tiny vineyards in Walla Walla Valley, all farmed sustainably and biodynamically (here you can read more about Horsepower Vineyards).
Okay, so it is all great, but not my main point here. I got a shipping notice from UPS at the beginning of the week, and then I got shipping delay notice from UPS, saying that the wine would be delivered only on Monday, which would be a problem as I’m traveling again next week, and there would be good chance that nobody would be able to sign for the wine during the day. This is why the delivery on Friday was so exciting that I even decided to share it in this post. This was also the first wine I received wine in the nice wooden box – so here are some pictures for you.
The next event on Friday was a really a double pleasure. At the beginning of the week, I connected to the @TheVineWineClub on Twitter, and then I got a note about possibly joining a radio talk show about the wine. Really? Yes, I can talk wine, I actually love to talk wine, so I said that I will be glad to do it – and it instantly happened, right on that Friday. At 3 PM, I was a guest at the regular radio talk show called “Off the Vine Radio Show with Benita and Terricinia“, hosted as you can tell from the name, by Benita and Terricinia. The theme was about the sparkling wines, so to support the conversation I decided to open a sample which I recently got – Ferrari Perlé from Trento in Italy. I almost feel guilty talking about Ferrari wine just matter-of-factly – the winery was founded by the Guido Ferrari in 1902; he was responsible for bringing Chardonnay grape into Italy, and he can be pretty much considered a father of Italian Méthode Champenoise wine industry. Full range of Ferrari sparkling wines is nothing short of spectacular and again, it really deserves it own coverage in a separate blog post.
This 2007 Ferrari Perlé Trento DOC, Italy (12.5% ABV, $35, 100% Chardonnay) was absolutely delicious – fine mousse, delicate aromas of apple and hint of toasted bread, perfect balance on the palate – apples, yeast, toasted bread, acidity – just very classic wine, making you say “ahh” after every sip. Drinkability: 8+
And the radio show – it was fun all the way! Benita and Terricinia were great hosts, very knowledgeable about the wine, so we definitely had a fun conversation (I really hope I didn’t overstepped my boundaries by talking to much)! I’m not going to recite our conversation here, but if you got a bit of time, here is the link for you for the broadcast. And if you will actually listen to the program – let me know (honestly!) what you think.
And the last highlight of the day – Port and Madeira tasting!
The tasting was focused on the Graham Port wines, one of the oldest Port houses in Portugal. There were 4 different ports presented in the tasting. The first one was really special, produced in the total quantity of 500 cases (less than 300 cases imported to US). This port was produced as part of the “Six Grapes” line, but for the first time in more than 100 years, it was done using the best grapes from 2011 and 2012 vintages, which were both simply outstanding vintages (some are saying that 2011 was one of the two or three very best over the last 100 years), and this is something never done before. You can read the full story here. Well, for what it worth, here are my notes:
Graham’s Six Grapes Old Vines Port ($34.99) – young and aggressive. Needs some time to mellow down – it has a sharpness of young fruit which still needs some polishing when it comes to the Port wine. After a bit of the breathing time, will perfectly finish a meal.
2011 Graham’s Vintage Port ($75.99) – again, this is the port from the amazing vintage, so it needs a lot of time to develop. Young bright fruit, blueberries and blackberries, firm and powerful body, excellent balance. Give it a 20 years, it will show what it is capable of.
Graham’s 10 Years Old Tawny ($27.99) – delicious. Dried fruit all over – figs, apricots, touch of hazelnut. And I love the bottle’s look and feel – this is a new packaging for this port which I think makes the wine shine even more.
Graham’s 20 Years Old Tawny ($45.99 – great price!) – make it double delicious. More dried fruit, nuttiness all the way, extremely complex. Thought provoking and might make you forget all the world troubles if you will be left alone with the bottle. My favorite from the tasting.
Last but not least – Blandy’s Malmsey 10 Years old Madeira ($23.99 – an amazing QPR) – a bit of sweet fruit on the palate, lots of complexity between nutty and salty profiles – delicious all the way.
Here we are, my friends – one eventful Friday. Writer’s blog, be bone – I can’t deal with you. Cheers and have a great week ahead!
The Wine I’m Willing To Drink For The Next Ten Days – Marcus by Marco Sambin
Yes, you read it right, and it is a pretty bold [personal] statement. “I will be glad to drink this wine over the next 10 days” was the first emotional reaction as I took a sip of this wine. The reason for this bold statement? Simple. The wine was ready to drink from the get go. You know how often you take a sip of wine and say “well, I think it needs to breathe a little”, or “nice, but let me give it some time”? This wine didn’t need time. Fruit, body, acidity, tannins – all present in a cohesive, as I often call it, “together” package. Instantly available. Instantly delicious.
What makes this “bold personal statement”? My reaction to the first sip was “ahh, I will be glad to drink this every day. Period”. I never experienced this before – with the best wines I had, I would still pick something else to drink the next day, even if that “best wine” was still available. With this wine – yes, I would gladly keep opening the same bottles day after day. Well, possibly that was a reaction to the fact that this was my one and only bottle.
This bottle was actually a sample, and before I will continue talking about the wine, I want to share my frustration with samples. I don’t actively solicit samples (as a general rule – but yes, with exceptions), but then I don’t refuse samples either; I always warn the submitters that the review will be posted only if I happen to like the wine. When the sample arrives, especially if it is a red wine, the frustrating cycle starts. On one hand, I need to open it sooner rather than later, as the sender is awaiting my feedback. On another hand, I treat samples same as the regular wines – I wouldn’t open wine just to take a sip and dump the rest, even if it is only a sample. And I would also make an effort to involve my wife into the tasting, and as she generally prefers the red wines, it becomes difficult to find the right time to open the bottle. All in all, I’m getting torn between the need to open the bottle and the desire to still find the right time for it. There, I let it out.
Now, this particular sample has its own story. Back in April I was contacted by the winery called Marco Sambin from Italy, inviting me to come and taste their flagship wine, called Marcus, at the Vinitaly expo in Verona. When I mentioned that I will not be attending the Vinitaly, they offered to send me a sample – however, they could deliver it only inside Italy. You know, I already said it many times in this blog – having good friends is one of the most important things in life. My dear friend Stefano, who is constantly in between US and Italy, was able to get this bottle for me (it took only about two month for the bottle to get from the Italy into my hands). It then also took me about 6 additional weeks for find the right moment to open the bottle – hence my rant about samples (see above).
Villa Contarini in Valnogaredo, from the Marco Sambin presentation
Never mind all of that. What important is that I was able to experience a great bottle of wine. Marco Sambin winery (Azienda Agricola Marco Sambin), a small 10 acres estate, was founded in 2002 in Euganean Hills area in Veneto by Marco Sambin, Full Professor of Psychology at the University of Padova. I don’t want to recite all the information from the web site – you can read it for yourself here, and these are just some of the interesting facts. Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah are all growing at the estate. The estate is farmed using organic and biodynamic principles. All the harvest is done by hand, and once the grapes are sorted and destemmed , they are gently crushed and fermentation process starts using only natural yeast, each grape variety fermented on its own. After the fermentation, which lasts for about 15 days, the wine is pressed and goes into the French oak barrels (both new and used), still each variety on its own; the wine will age in oak for the next 12 month. Only then the final cuvée is blended and bottled. Once bottled, the wine will still spend 6 -12 month before it can be released. On average, only 6,000 bottles are produced every year.
And now, here are my notes about the wine itself. The 2010 Marco Sambin Marcus Veneto IGT (14% ABV, Cabernet Sauvignon 45%, Merlot 40%, Cabernet Franc 10%, Syrah 5%) had very dark garnet color in the glass. On the nose, it showed concentrated red fruit, cassis, pencil shavings, baking spices and lavender, very complex and inviting. The palate delivered delicious fruit, perfectly present but not over the top, clean acidity, supple tannins and impeccable balance. Long finish, and every sip was leaving you craving another one. Drinkability: 9
Here you have it – the wine I’m willing to drink for the next ten days. Except it was my one and only bottle, and this wine is not available in US (if you are an importer who is reading this by any chance, the winery is looking for representation in the US – you can contact them using the information on the web site, or drop me a note, I will be glad to connect you). Is there a wine you will be glad to drink day after day after day? Cheers!
Beautiful Land, Beautiful Wines, and Pursuit of Passion – #WineStuidio Experience with ZGR Imports
Once again, I’m starting the blog post with rhetorical and repetitious opening: have you ever had… (I can imagine some of you rolling your eyes and may be even clicking away… but let me finish, nevertheless) the wines from the region called Le Marche in Italy? With high degree of confidence, I would guess that many of you would say “no” – while better known in Italy and in Europe, wines of the Region Marche are not all that familiar to the wine consumers in US – but it is what we will be talking about here.
Region Marche is located in the Central Italy, up on the Adriatic Sea. As many other areas in Italy, Marche boasts beautiful hills, serene beaches and old city citadels, the towers and the walls which you can see when you drive along any of the highways and the roads. And of course, you can find wine and olive oil pretty much everywhere.
When I visited Marche for the first time about 9 years ago, the area was known best for its white wine called Verdicchio. Verdicchio is actually a white grape, which is known to produce slightly perfumed, brightly acidic, medium bodied wines. Two of the best production areas for Verdicchio are Verdicchio de Castelli di Jesi DOC and Verdicchio di Matelica DOC. When it comes to the reds of Le Marche, I was not all that impressed at that time. Rosso Piceno, one of the most popular red wines in Marche, a blend of Montepulciano and Sangiovese, which I tasted during my visit, was rather simplistic. Lacrima di Morro d’Alba, one of the indigenous red grapes of Le Marche, was also rather unimpressive, with the wines coming through as too acidic and too light. All in all, my first encounter with the wines of Le Marche left me with great impression of Marche’s whites, and so-so opinion of the reds. Another conclusion we can make that I simply was not very lucky with my selection of red wines.
It was then. Now, a bit more than a month ago, I participated in the virtual educational event on twitter called #WineStudio. In the past, I wrote a number of times about #WineChat events, where people get together for the virtual wine tasting on Wednesday night. The difference between #winechat and #WineStudio is that #WineChat events are usually a single-time events (one hour on Wednesday night starting at 6 PM Pacific/9 Eastern), but #WineStudio events usually span the period of three weeks, with one hour long sessions every Tuesday nights at 6 PM Pacific/ 9PM Eastern. And another (most important) difference between two events is #WineStudio’s focus on education, on presentation of the wine region and the host itself, where the host can be wine importer or a distributor.
While I definitely had a delay with this post (this time it was not really a procrastination – life was simply getting in the way), as it often happens, the delay was helpful. Last week Matt Kramer published a wonderful article in the Wine Spectator, called “The Most Powerful Force in Fine Wine Today“, where he was explaining the role and importance of the wine importers in educating wine consumers and creating the appreciation, demand and overall market for the fine wine. One of the major traits all of the successful wine importers have in common is passion. It is the passion for the wine region, passion for the winemakers, passion for the wines what makes them successful. And passion for the Le Marche – the land, the people, the wines – was clearly showing in conversation with Jonathan Zeiger, the principal at ZGR Imports, our host for the Le Marche #winestudio event.
Jonathan’s company solely focuses on the wines of Le Marche, and I can tell you, that focus and the passion were clearly showing in the wines. Jonathan explained that while Verdicchio is well known and well established, the rising star in the region is the white grape called Pecorino (yes, it is the grape and not the cheese). The wine which we tasted, clearly supported that claim. 2012 Centanni Pecorino Offida DOCG, Italy (14.5% ABV) – the wine started as acidic and grassy, and when warmed up a bit, became creamy and round. It became a a supple white, with lots of big flavors, very concentrated, but still refreshing, and quite unique and different. Drinkability: 8-
And the reds… Both red wines were designated as Rocco Piceno, and both were the blends of Sangiovese and Montepulciano – but this is where the similarities end. To say that I was blown away by the first taste of Centanni Rosso di Forca would be an understatement. 2012 Centanni Rosso Di Forca Rosso Piceno DOP, Italy (13.5% ABV) – one of the best Pop-and-Pour wines I ever had. From the moment the glass “cork” was pulled out, it was a luscious, luxurious, round and delicious wine, one sip after another. Loads of fruit, silky smooth tannins, perfectly present texture, velvety mouthcoat (are you salivating by now?), perfect balance. Drinkability: 9-.
During the last session of the event we tasted 2010 Rio Maggio Rosso Piceno DOC (13.5% ABV) – excellent wine, but very different from the previous one – dark restrained fruit, a touch of cherry pit, perfect acidity. The wine was very restrained, but equally elegant at the same time – it was very vinous, if that makes sense to you as a descriptor, and thought provoking. Drinkability: 8-
There you have it, my friends. You should really follow the passion – the passion of the people who make the wine, and the passion of the people who go out of their way to bring those wines to you – and that quest for passion will never fail you. Discover the passion – and you will drink well. Cheers!
Weekly Wine Quiz #103: Grape Trivia – Blends, Part 7
The Wine Quiz series is not meant to intimidate. The whole idea here is to have fun and learn something new. When answering the questions, it is fully encouraged to use all available sources of information, including Google or any other search engine. There are no embarrassing answers – the most embarrassing thing is not giving it a try…
Welcome to the weekend and your new wine quiz!
We are continuing our grape trivia series, focusing on the blends, even if it is a blend of 1. White, Red, Rosé, Sparkling, Still, Fortified and Dessert – all goes. Oh yes, and we will blend in some regions and even wineries as well, just to make it more fun.
So how do you feel about red blends for today? I know, the temperatures in US and Europe are rising, but quite honestly, while I know that it is very popular and appropriate to set the wine preferences based on the temperature outside (red for the winter, whites and light red for the summer), I personally go by the mood and general desire, no matter what the thermometer says. So for today, it is reds.
And now, to the quiz!
Q1: As you know, Merlot is one of the Bordeaux stars. Below are some of the best Merlot wines Bordeaux can produce, but only some of them are made from 100% Merlot. Do you know what wines are those?
a. Château Le Pin
b. Château Petrus
c. Château Hossana
d. Château Certan Marzelle
Q2: What is common between the following 3 Bordeaux producers: Château Trotte Vieille, Château Belle Assise, Château Le Bel
Q3: Wine lovers around the world are well familiar with so called GSM wines and their great range of expression, coming from Rhone valley in France, Australia, US and may other places. If we are to replace the Syrah in GSM blend with the Cinsault, which will produce powerful, dense, concentrated, long living red wines, where do you think such a wine most likely will come from? You need to name not just the country, but the exact region in order to get a full point here.
Q4: Sangiovese is a star grape of Italy, used in many regions and producing great range of wines. Montepulciano is another well known red Italian grape, most often associated with juicy, delicious and versatile wines made in the region of Abruzzo. If the wine is made as a blend of Monteluciano and Sangiovese, often in 50/50 proportions (doesn’t have to be always 50/50), can you name the region where these wines would most likely come from?
Q5: Below is the [partial] list of grapes which I personally call “Power Grapes” (I’m contemplating the blog post under the same name for a while). When used on their own (at a 100%, no blending), these typically black-skinned grapes produce powerful, dense, extremely concentrated wines, often with gripping tannins. For each grape below, can you identify the region(s) and the country(ies) making best known wines from those grapes? You don’t have to name all countries and the regions, one per grape is enough:
a. Alicante Bouschet
b. Sagrantino
c. Saperavi
d. Tannat
e. Vranec (or Vranac)
Good luck, enjoy the quiz and your weekend! Cheers!
Rediscovering Chianti – Cool? Traditional? How about Fun and Tasty!
What is the major pleasure of the wine journey? You never arrive! No matter how much you know, how many wines did you taste, how familiar you are with the producers, there is always something new, something unexpected, something to learn and discover. Case in point – Chianti. Say the word “Chianti” – what image comes to mind? Come on, don’t even start on Fiasco, please. The “image” here is more of “what do you think of the Chianti”? Outside of being (sometimes) a safe and inexpensive choice at the restaurant, or a no-brainer selection to accompany the pasta dinner, how often do you dream of a bottle of Chianti, left alone salivate at one thought of the particular bottle of Chianti wine? Yeah, I thought so. But – the wine is a never ending journey – so let’s take a look at what is going with the Chianti nowadays.
A few weeks ago I attended a Chianti seminar and tasting in New York. The goal of the seminar was simple – to convince the group of wine bloggers, writers and wine trade professionals that Chianti is cool. Actually, this was the request from the event organizer, Consorzio Vino Chianti, that the seminar attendees would tweet about the event using the hashtag #ChiantiCool. To showcase the “cool” factor, 6 wines which we tasted during the seminar were presented in the semi-blind way. Of course all the wines were Chianti, but we were not given the information about the producers – and all the bottles were wrapped in the tin foil, so nobody would get any ideas.
The very first wine we tasted simply put me on the offensive. It was so tremendously acidic, it was hard to enjoy it at all – some people in the audience claimed that this was a “traditional Chianti the way it should be” – well, may be, but this was not cool at all in my book. Going from one wine to another, it felt like the wines were slowly improving, with the wines #5 and #6 been quite decent. Here are the brief notes, for what it worth:
- Chianti DOCG Riserva 2010 (12.5% ABV, 80% Sangiovese, 10% Canaiolo, 10% Trebbiano) – dark ruby color. Pure ripe tart cherries on the nose, hint of earthiness, touch of herbs. Palate – astringent and acidic, ouch! Drinkability: 5
- Chianti DOCG Riserva 2010-(14% ABV, 80% Sangiovese, 15% Merlot, 5% Syrah) – Dark Ruby color, Caramel and blackberries on the nose. On the palate, some cherries in the back, lacks depth. Drinkability: 7-
- Chianti Rufina DOCG Riserva 2010 (12.5% ABV, 90% Sangiovese, 5% Canaiolo, 5% Colorino) – dark ruby color. Cherries, earthiness, similar to the wine #1. Prevalent biting acidity on the palate – definitely a food wine, more balanced than the wine #1, but lacks depth. Okay as food wine, not a sipping wine by all means. Drinkability: 7
- Chianti DOCG Riserva 2010 (13% ABV, 90% Sangiovese, 5% Canaiolo, 5% Colorino) – Dark ruby color. Interesting dustiness on the nose, herbs, cherries, touch of plum. On the palate, lots of tannins in front, soft acidity, some cherries. Drinkability: 7+
- Chianti Montalbano DOCG Riserva 2010 (13.5% ABV, 100% Sangiovese) – Dark garnet color. Beautiful legs from switling. On the nose, the wine is beautiful, complex, with nutmeg and herbs. On the palate, it is sweet and savory, with good fruit, many layers and very good balance. Drinkability: 8-
- Chianti Colli Fiorentini DOCG Riserva 2010 (14% ABV, 90% Sangiovese, 10% Cabernet Sauvignon) – Garnet color, a bit lighter than the others. On the nose, there is lots of earthiness, cherries and savory notes. Palate shows matching earthiness (great!), herbs (thyme, sage), perfect complexity and nice long finish. Drinkability: 8
I don’t know what was the principal of selecting wines for the seminar, but cool they were not really. Thus after the seminar ended, I was questioning the whole presence of myself at the event, especially considering that now I had to wait for another hour before the walk-around tasting would start. I definitely glad that I was there with Stefano (Clicks & Corks), as it made the wait a lot more palatable.
Without any expectations, we started our walk-around tasting with the table number one. The very first sip of the very first wine literally made me shake my head in disbelief. The wine was simply delicious (tasting notes will follow). And wine after wine after wine made me to go wow, and then wow and wow again. Power, finesse, clarity, perfect balance – literally each and every wine we tasted was at the top of the game. It was almost mind-boggling to hear the winemakers explaining that their wines are made in the traditional style. Yes, I get it – it is a traditional style, as many wines were made as a blend of Sangiovese, Canaiolo and Colorino, but then the Chablis-like minerality on the nose, coupled with the layered, luscious fruit instead of just leather and tobacco notes – I have a hard time calling this “traditional” – but I will gladly call these wines “cool!”.
What gives, you ask? I think there are a couple of factors which are dramatically changing the story of the Chianti wines. First factor, or rather factors, are the modern winemaking techniques – in one word, the Quality. Better quality of the grapes, harvesting at a pick, reducing yield, improved fermentation capabilities, the barrels and tanks are better and cleaner, and so on. And then, it is the …. Terroir! When I commented to one of the winemakers that a few of his Chianti bottlings from the same year taste so incredibly different, he answer was “of course”. His property, which is about 100 acres in size, has 5 (!) different micro-climatic zones… Most of the people come to think of Tuscany, the land of Chianti, as something universally monolithic. Yes, with the idyllic moniker of “rolling hills of Tuscany”, but one and the same. At the same time, Chianti is a huge grape growing area, with probably a hundred of the sub-zones and microclimates, all producing “traditional”, but oh-so-different wines. In most of the cases, people can think of Chianti, Chianti Classico and Chianti Rufina, but actually Chianti is so much more than just these three regions – Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano, Montespertoli are some additional sub-zones, never mind single vineyards. Winemakers are learning all the time, what works and what doesn’t, and we are lucky to be able to taste the products of their labor of love.
Did I get you tired of my rambling by now? Okay, time to talk about wines. Below you will find the tasting notes. Yes, there were lost of wines, and they were so good! I also made an effort to extend above and beyond my simple “+++” ratings to give you more descriptors. I don’t throw those “+++” ratings easily – and here, a lot of wines were simply outstanding, table after table after table.
Here we go:
Azienda Agricola Corbucci – this was a very impressive start – very nice and approachable wines, made in the “drink any time” style
2012 Chianti DOCG “Corbucci” – ++, dry, leather, good acidity, a bit astringent
2012 Chianti DOCG “9Code” – +++, old vines, 7 days fermentation. fruit, earth, balance!
2009 Chianti DOCG Riserva “Corbucci” – +++, aged for 2 years in French barriques, excellent!
Azienda Agricola Emanuela Tamburini
2012 Chianti DOCG “Mauro” – +++, 90% Sangiovese, 10% Canaiolo, light, open, earthy nose. Very much Bordeaux in style on the palate.
2010 Chianti DOCG Riserva “Italo” – +++, aged for 24 mo in combination of cement tank and oak barrels, beautiful, open, layered
2008 Vin Santo del Chianti DOC “D’Incanto” – ++, oxidized style, aged in small open barrels for 5 years without topping off
Azienda Agricola La Cignozza
2010 Chianti DOCG – +++, 80% Sangiovese, 15% Canaiolo, 5% Mammolo, aged for 1 year in big barrels. Roasted meat on the nose, perfect acidity, dark fruit – excellent!
2008 Chianti DOCG Riserva – +++, 80% Sangiovese, 20% Canaiolo. Sweet open nose, nice fruit, multi-layered – outstanding!
Azienda Agricola Lanciola – harvesting by hand, 2 green harvests, 5 different microclimates within one vineyard!
2012 Chianti DOCG “Podere Elisa” – +++!
2012 Chianti Colli Fiorentini DOCG “Lanciola” – +++, outstanding, open
2011 Chianti DOCG Riserva “Podere Elisa” – +++ excellent!
2011 Chianti Colli Fiorentini DOCG Riserva “Lanciola” – +++, barnyard and roasted notes, wow!
2008 Vin Santo del Chianti Colli Fiorentini DOCG “Lanciola” – ++++, unoxidized style, caramel, apricot, candied fruit, perfect balance, wow!
Azienda Agricola Malenchini
2012 Chianti DOCG – +++, 5% Merlot, stainless steel, nice, light, smokiness, pleasant
2012 Chianti Colli Fiorentini DOCG – +++, 10% Canaiolo, smokiness, balance, power, a bit of tannins
Azienda Agricola Pietraserena – Arrigoni
2011 Chianti Colli Senesi DOCG “Poggio al Vento” – +++, Sangiovese/Syrah (10%), 1 year in barrique, 1 year in bottle. Restrained nose, beautiful!
2011 Chianti Colli senesi DOCG “Caulio” – +++, 100% Sangiovese, roasted nose, nice fruit, open, clean, easy to drink
2012 Chianti Colli Senesi DOCG – ++, 10% Canaiolo, cement tanks. Coffee, roasted notes, a little short on palate
Bindi Sergardi
2012 Chianti DOCG “Poggio al Sorbo” – +++, 100% Sangiovese, vineyard at 750 ft elevation, stainless steel, Raspberries and smoke, mocha, chocolate on the nose, clean and open palate
2012 Chianti Colli Senesi DOCG “Bindi Segrardi” – +++, red fruit, clean, elegant, beautiful
Cantina Sociale Colli Fiorentini Valvarginio
2010 Chianti Colli Fiorentini DOCG “Collerosso” – +++, organic wine, pure tobacco on the nose, same on the palate, beautiful balance
Cantine Fratelli Bellini – traditional and very good
2013 Chianti DOCG “Bellini” – ++-|, 5% Canaiolo, 5% Colorino, young, simple, easy to drink
2010 Chianti Rufina DOCG Riserva “Bellini” – ++-|, aged for 2 years in oak, nice, easy, simple, soft, touch of leather
Cantine L’Arco
2012 Chianti DOCG “L’Arco” – ++-|, 10% Merlot, touch of smoke
2011 Chianti DOCG “Principe del Sole” – ++-|, soft, round
2009 Chianti DOCG Riserva – ++-|, 10% Canaiolo, nice, soft
Castel di Pugna
2012 Chianti Colli Senesi DOCG “Ellera” – ++, simple, clean
2008 Chianti Colli Senesi DOCG “Ellera” – +++, excellent, sweet fruit, nice, elegant
2011 Chianti Superiore DOCG “Villa Cambi” – ++-|, nice, elegant, open
2007 Chianti Superiore DOCG “Villa Cambi” – +++, aged for one year in Tonnau, roasted fruit, plums, spices, excellent!
2008 Chianti Colli Senesi DOCG Riesrva “Ellera” – ++-|, 5% Canaiolo, nice, elegant, restrained
Castello del Trebbio
2013 Chianti DOCG – ++-|, Sangiovese/Canaiolo, stainless steel, brilliant ruby color, fresh berries, sweet fruit, good acidity, simple!
2009 Chianti Rufina DOCG Riserva “Lastricato” – +++-|, nice complexity, leather, spices, fresh, elegant
Le Fonti a San Giorgio
2012 Chianti DOCG – ++, 5% Pignatello, nice, soft, simple
2013 Chianti DOCG – ++, fresh, clean
2011 Chianti Montespertoli DOCG – ++, Sangiovese/Merlot, very goo, unusual garden herbs
2009 Chianti Montispertoli DOCG – +++, smokey blueberries, roasted notes, liquid steak, wow
2010 Chianti Montispertoli DOCG Riserva – ++3/4, 15% Merlot, nice, round, strawberries, good tannins, pepper, tobacco
Pietro Beconcini Agricola
2012 Chianti DOCG “Antiche Vie” – +++,excellent, clean, blackberries, mocha
2010 Chianti DOCG Riserva “Pietro Beconcini” – ++, cherries, nice, round, supple
Pieve De’ Pitti
2011 Superiore Chianti DOCG “Cerretello” – +++, Sangiovese/Canaiolo/Black Malvasia, nice, balanced, unusual fresh fruit notes
2010 Superiore Chianti DOCG “Cerretello” – ++++ nose/+++ overall. Nose – wild berries, perfect balance, fruit, very fresh overall
2009 Superiore Chianti DOCG “Cerretello” – +++-|, amazing nose – Barolo!
2008 Superiore Chianti DOCG “Cerretello” – +++, wild berries on the nose, perfectly powerful palate
2007 Vin Santo del Chianti DOC – ++, Trebbiano and San Colombano, aged in Chestnut wood, nice, could use a bit more acidity
Podere Volpaio – organic and beautiful
2010 Chianti DOCG “Volpaio” – ++, nice, simple
2010 Chianti DOCG “Terre De’ Pari” – +++, Beautiful, open, fruit on the nose, perfect balance on the palate, delicious tannins
2004 Chianti DOCG Riserva “Terre De’ Pari” – +++, Tobacco, smoke, barnyard on the nose – wow, beautiful
2001 Chianti DOCG Riserva “Terre De’ Pari” – +++, same as 2004, with even more complexity.
Ruffino
2012 Chianti DOCG – ++, nice, light, simple, good fruit
2012 Chianti Superiore DOCG “Il Superiore” – ++-|, nice, good fruit, good balance, good acidity
Val di Botte
2013 Chianti DOCG “Val di Botte”– ++, nice simple, $3 wholesale!!!
2012 Chianti [Classico] DOCG “Val di Botte” – +++, excellent, soft, round, clean, beautiful.
Villa Artimino
2012 Chianti DOCG – +++, nice, round, touch of smokiness, tobacco
2011 Chianti Montalbano DOCG – +++, pure minerality, gunflint, cherries, tobacco, earth, nice fruit, excellent balance
Overwhelmed? Well, I really wanted to share these notes. I don’t know if you read them at all, if you did not – just scroll back for a second, and then tell me – how often do you describe Chianti wine as “smoke, gunflint, wild berries, liquid steak, smokey blueberries, mocha, chocolate”? And yes, I had to use all of those descriptors – as this is what these wines were calling for. Is that cool? You bet. This is also traditional – but now, the beauty and diversity of Tuscan terroir shines through these wines. Don’t take my word for it – while I insist that Chianti now are fun and tasty (and cool!) wines, go grab a bottle and prepare to be blown away, as I had. Cheers!
A Night of Great Food and Great Wine – Arezzo in Westport, CT
Have you ever been in the situation where you read about the restaurant and look at the menu, and your first thought is “ahh, it’s that same thing again…”? Continuing the situation, how many times did you actually still ended up going to the restaurant, and afterwards were glad you did? My personal account – more often than I care to admit! My latest experience – the restaurant called Arezzo Ristorante & Bar in Westport, Connecticut.
Arezzo is located at the intersection of route 1 and Riverside Ave, with its patio overlooking Saugatuck river. While restaurant had been in the same location for a while, you can consider it brand new – Juan Ceballos and chefs/brothers Llanos are the new owners of the Arezzo restaurant.
What I really like in the restaurants is the diversity of the setting – this is when the restaurant inside doesn’t look “uniformly the same”. Arezzo has a number of different areas – a spacious bar, almost as a separate room, a “foyer” with soft and comfy chairs, the main dining room, huge patio – you can come to the restaurant many times and every time discover something new.
Open kitchen and huge wood-fired oven, imported directly from Italy, are definitely creating the next level of excitement for the guests – I don’t know about you, but I can stare at the tamed flames for a very long time…
We started our evening in the bar. I personally made a rookie mistake of ordering Espresso Martini as my first drink – while very tasty, this was definitely a drink to have after the meal, not before. Well, I’m still working on my cocktail culture…
As usual, a few words about the wine list. May be only two words – Very Good. While the list is not big (which is a good thing in many cases – flipping through 50 pages looking for a bottle of wine is not the fun for all), it is modern, attractive and not boring, sporting a number of unusual wines by the glass together with some safe choices. Bottle selection is also very good, and reasonably priced, which for me is always important.
The wine list is focused on the Italian wines, with some California and France. After the fiasco with espresso martini, I needed to refresh my palate, so I started with 2011 Donnachiara Irpina Coda di Volpe DOC, Campania (13% ABV), the wine made out of indigenous Italian grape from Campania, Coda di Volpe. Bright golden color in the glass, inviting nose of white stone fruit and perfectly vibrant acidity on the palate, paired with dense and round, medium to full body mouthfeel – just what I needed (Drinkability: 7+).
The red wine, suggested by Juan, was an absolute favorite of the group. Renieri is an excellent producer, making the wines in the number of regions in Italy. While I was somewhat familiar with their Brunello wines, this wine was new to me – 2010 Renieri Invetro Ross Toscano IGT (14% ABV), a super-Tuscan blend of 50% Sangiovese, 25% Cabernet and 25% Merlot. Dark ruby in the glass, clean nose of dark red fruit, very inviting, and beautifully refreshing palate – ripe raspberries, cassis, plums, warm spices, touch of minerality, full bodied and perfectly balanced with tannins and acidity in check. Great wine overall. Drinkability: 8+.
And then, there was food.
A number of appetizers were served while we were at the bar.
Pizza Margherita ( fresh tomato, basil, homemade Mozzarella) – fresh, sweet tomato, basil – always a winning combination.
Focaccia Robiola di Arezzo (white truffle oil) – this was sublime, as anything with the right amount of truffle oil.
Lobster Arrancini (saffron aioli and Lemon) – absolutely delicious, very tasty bites!
Rosemary Marinated Shrimp Skewers – one of the group favorites – incredible balance of flavors.
Italian Sausages Skewers with Roasted Peppers – simple and very well executed. Also a pleasure to look at.
The rest of our dinner was served at the table. First, a trio of pasta:
Risotto (fresh porcini mushrooms, truffle oil) – incredible, simply incredible. If you like mushrooms, I’m sure you are not going to leave a single morsel on the plate, no matter how big the portion will be. The umami factor simply doesn’t let you put the fork down.
Short Rib Tortellini (braised us jus sauce) – why all the braised, slow cooked meat invokes such a homey feeling? This was delicious.
Cavatelli ai Piselli (home-made pea-ricotta, how and sweet sausage ragout) – this was perfectly on par with two other dishes – savory and satisfying.
Pan Seared Pink Snapper (caponata purée, fregola, vegetables) – one of the best pieces of fish ever – flaky, perfectly seasoned and cooked.
Roasted New Zealand Lamb Chop (spinach, tomato, Yukon gold potatoes) – to tell you the truth., I’m extremely picky about my lamb chop – I don’t want any fat on it, I want it to be perfectly seasoned, so it will not have that unpleasant lamb flavor – yes, I’m high maintenance when it comes to the lamb chop. So what can I tell you about the lamb chop which was served to us? In a word, wow. In another word – delicious. Seasoning, texture, taste – wow.
For dessert we had Pannacotta and Nutella Pizza – yes, it was very tasty, and I will spare you my lame attempts to describe it.
And we are done here. The only thing left to do, as usual, is to thank Juan Ceballos and Executive Chef Vinicio Llanos for the wonderful food and wine. Whether you are living in the area or visiting, Arezzo will be a perfect dining destination for you. Cheers!
Disclaimer: I attended the restaurant as a guest of management. All opinions are my own.
Arezzo Ristorante & Bar
5 Riverside Ave
Westport, CT 06880
203-557-9375
http://www.arezzowestport.com/
Daily Glass: Wine, Beautiful and Different
Have you ever caught yourself using the same expression over and over again, to the point of being annoyed with oneself, but not been able to do anything about it? One of my expressions, pretty much a single word, is “beautiful”. Yes, of course I mean it in the wine context. The best case scenarios include the first “wow” once your nose encounters the aroma exuding from the glass, connecting to the “wow, this is beautiful” after the first sip, when aroma and bouquet altogether transform into a beautiful (oops, sorry), memorable experience. Yes, I know, reading the wine reviews consisting of “wow, this is beautiful” notes is somewhat pointless, and if it draws your ire, feel free to take it out in the comments section below – but I have to say it when it happens.
The wine I’m talking about today was exactly like that. I got this bottle from a friend back in October. The wine is made by his father in Sicily – a small family production, for all I understand. One consequence is the fact that there is no information available on internet – and the bottle doesn’t have a back label, so I can only share my impressions. But – it was a beautiful wine.
The color of this 2012 Contrada Santa Croce Casteltermini Sicilia Cuvée Artisanale Chardonnay Grillot (13.5% ABV) was intense yellow with an orange hue – I don’t think the wine was aged in oak, but it was definitely fermented on the lees, and probably was aged on the lees for a good few month, to have such an intense color. It was also showing a bit cloudy in the glass – I can assume it was unfiltered.
And then there was was the nose. You know, that aroma which you can commonly pick up on many wines from Sicily – the volcanic soils, the touch of sun and minerals, inviting and promising, with hint of lemon zest. And then the palate. Totally unique. Starting from light, dry, almost effervescent midpalate feel. Then showing mature fruit, apricot and apricot pit, finishing with mouthwatering acidity, prickling sides of the tongue with fresh lemon notes. One sip inviting another. Until the wine is gone, and you are left with the memory.
Let’s drink for the beautiful wines and people making them. Cheers!
VIA Masterclass: Amarone
Continuing the subject of VIA Masterclass (here is the link to the previous post about Barolo masterclass), I want to talk about Amarone, one of the most uniquely Italian wines. The class was called “Amarone – The Velvet Underground”, and I think the name is very fitting. Let me explain.
Have you ever experienced a great Amarone? To me, the great Amarone starts with the nose which you can’t forget. As the wine is made from the grapes which had been dried under the sun for at least 90 days and thus more resembling the raisins than actual grapes before they will be pressed, it shows all those beautiful flavors of the dry, sun-aged fruit. After the aromas, which you can’t stop inhaling, comes the body – perfectly dry, perfectly full, perfectly powerful. This is what good Amarone is supposed to be. If you will think about the process, you will understand why Amarone has its price (think about the fact that most of the grapes lose about 40% of their mass – how many more grapes do you need to make the same bottle of wine?) – but if good Amarone is your wine, you will be willing to pay the price.
If you will search my blog for Amarone, you will find many posts, a lot of them complaining, hinting at my disappointment (I very rarely talk negatively about wines – I prefer not to write about bad experiences instead of bashing them). As of late, it became increasingly difficult to find Amarone as I described above, soft and velvety, but powerful and beautiful at the same time. A lot of the wines have very muted nose, and super-alcoholic, over-extracted, unbalanced body (and I just boasted about my non-confrontational style, huh).
This is where information from our Masterclass became very helpful. Yes, first we listened to the history of Amarone (discovered by accident, when the cask of Recioto, a famous sweet wine made from the dried grapes (passito) , was allowed to ferment through and became a dry elegant wine with – alas – bitter taste! Hence the name – Amarone, from the word Amaro – bitter). Then we talked about the geography and various sub-zones of Valpolicella region in Veneto – this is where Amarone is produced, with the best Amarone coming from the (not surprisingly!) hillside vineyards. Over the last decade, there was a huge increase in demand for Amarone worldwide. Think about the following facts. Consortium of Amarone producers was established in 1973 to regulate production of Amarone – so the production statistics are available from approximately that time. Amarone area plantings increased from 11431 acres in 1972 to 15723 in 2009. At the same time, all the way until early 2000s, there were about 1 million bottles of Amarone produced per year. In 2007, this number jumped to 8 (!) million, and then to the 16 (!!) million in 2008. Yes, it is great to have such a demand, but – where do you get the grapes to increase your production so dramatically over such a short period of time? You have to allow your vineyards to overproduce, and you have to lower your standards of quality and harvest the grapes from the vineyards which in the past you will never take the grapes from for your flagship wines. You see, Amarone is a top wine of Valpolicella. Amarone wines are typically made from Corvina, Corvinone, Molinara and Rondinella grapes, taken in the different ratios as each grape brings its own qualities tot he wine. Wines of Valpolicella are made from the same grapes – but it would be those which were not good enough to be made into Amarone.
To satisfy this huge demand in Amarone, there is also a push to extend the production area of Amarone, which would lead to the further deterioration of quality. In 2013, Amarone Consortium approved the increase of Amarone production zone by 30%, which will mainly come from the flatlands. To fight against it, 12 Amarone producers (Allegrini, Begali, Brigaldara, Masi, Musella, Nicolis, Speri, Tedeschi, Tenuta Sant’Antonio, Tommasi, Venturini, Zenato) created Amarone Family association (Famiglia dell’Amarone d’Arte) back in 2009, with the goal of pushing back and defending traditions of quality in production of Amarone. Marilisa Allegrini, currently the Head of Amarone Family association was present at the masterclass and she had an opportunity to talk briefly to all the attendees.
And then there was the tasting, of course. We went through 11 different Amarone wines, and here are the notes (this are my actual notes in its progression, like declaring the wine “best so far”).
1. 2010 Tommasi Viticoltori Amarone della Valpolicella Classico DOC
Nose: ok, traditional nose of a red wine, but not Amarone
Palate: over extracted and super-bitter
2. 2008 Begali Amarone Classico
Nose: campfire, then dark fruit with medicinal undertones
Palate: bitter, biting
3. 2009 Speri Amarone Classico Vegneto Monte Sant’Urbano
Nose: green and vegetative
Palate: bitter, over extracted.
4. 2009 Masi Agricola SPA Amarone Costasera
Nose: nice, open, hint of sweet fruit
Palate: not bad. Not too bitter, good power, clean balance. ++-|
5. 2009 Allegrini Amarone
Nose: best so far – beautiful, nice, open, fresh berries
Palate: closed, bitter
6. 2009 Zenato Amarone della Valpolicella Classico DOC
Nose: exceptional – true Amarone nose – fresh jammy fruit, but very balanced – raisins, figs – wow! +++
Palate: nice, soft, round – very good.
7. 2008 Musella Amarone della Valpolicella Riserva
Nose: nice! Fresh, open, good fruit
Palate: excellent. Best so far – nice, clean wine, powerful tannins without bitterness. +++
8. 2008 Brigaldara Amarone Case Vecie
Nose: nice, good dried fruit
Palate: good, clean, round – outstanding! Even better than the previous wine +++
9. 2008 Tedeschi Capitel Monte Olmi della Valpolicella Classico DOC
Nose: nice, concentrated fruit, good
Palate: needs time, but still perfectly round +++
10. 2008 Venturini Amarone
Nose: interesting nose, but pretty closed.
Palate: too austere. Not bad as a wine, but not good as Amarone
11. 2007 Tenuta Sant’Antonio Amarone Campo dei Gigli
Nose: dark, concentrated fruit, blueberries, raspberries
Palate: very good, but a bit bitter. It’s a bummer as I had a great experience with this wine at the tasting in September.
That’s all I have for you for today. What do you think of Amarone? Share your experience! Cheers!
VinItaly and Slow Wine 2014 – Fun, Education, and Lots of Wines
The story started 48 years ago, with the event called “Italian Wine Days”, which hosted a number of Italian wineries willing to present their wines to the world. Since then, VinItaly grew into one of the biggest wine shows in the world – its main 4 days event typically is taking place in April in Verona and attracts more than 140,000 visitors from 116 countries. Starting in 2013, VinItaly started the new initiative, called VinItaly International, with the goal of taking the Italian wines on the road and bringing them to the United States, Russia, China and other countries.
Outraged by the planned construction of McDonalds restaurant on Spanish Steps in Rome, the Slow Food movement was created in Italy in 1986, quickly becoming an international phenomenon, aiming at educating people about slow, real and delicious food, just the way it should be. Since then, Slow Food movement was embraced by millions of people in more than 160 countries around the world. Starting in 2010, Slow Food started publishing its wine guide, called (you guessed it) Slow Wine, dedicated to the wines which are best at demonstrating the Slow Food values, the wines with the sense of place.
For the second year in the row, I had a pleasure of attending combined VinItaly and Slow Wine event in New York city (here is the link to the post about last year’s event). This year, the pleasure was also greatly enhanced by the fact that I was joined by Oliver (the winegetter), his wife Nina and Stefano (Clicks & Corks) – as you can imagine, everything is better in a great company.
In addition to all of the wines being available for the walk around tasting, VinItaly also brought a great educational program to this year’s event. This educational program, consisting of the multiple seminars presented during the day, was part of the new VinItaly’s initiative, called Vinitaly International Academy (VIA). I talked to Stevie Kim, Managing Director of the VinItaly International, who explained that this new VIA program will offer both educational seminars (called Masterclass) on various Italian regions and wines, as well as unique tasting opportunities, such as for instance, a tasting of the vertical of Sassicaia – I really hope my invitation to such a Masterclass will not get lost in the mail. Dr. Ian D’Agata, a researcher, journalist and an author of a number of books about Italian wines, was appointed as the Scientific Director of VIA, and he was teaching a number of masterclasses presented at New York’s event. I was lucky enough to attend most of the Masterclasses offered during the VinItaly event – I will have separate posts for those, as subjects of Barolo Cannubi, Amarone and Franciacorta are well worth it.
Here is a small filmstip prepared by VinItaly with Stevie Kim and Ian D’Agata, explaining what the VIA is all about:
Before I will talk about some of the wine highlights from the event, I want to share some of the interesting stats offered during the press conference. The data below present various numbers regarding wine imports into the US – if you are in love with numbers as much as I am, these are the interesting stats, all shared as part of the information package by VinItaly tour. These are the various import statistics as presented by the US Department of Commerce:
Imports to US Jan – Sep 2013
Compare the data above with this one – Imports to Canada Jan – Sep 2013
Imports to US 2007- 2012 year over year data
Imports to US 2007- 2012 Still Wines
Imports to US 2007- 2012 Sparkling Wines
I would assume you are sufficiently inundated by numbers, so let’s talk a bit about the wines before we round up this post.
With all the Masterclasses presented at VinItaly, this is where my focus really was – learning about and tasting lots of great wines, per-arranged by Ian D’Agata. I had about 2 hours of time on the tasting floor itself, primarily focused on giving a “rare varieties” whirlwind run tour to Nina. As usual, I took an extremely short notes and primarily used my trade show rating system of +. ++ and +++ (yes, with exceptions for ++-| and ++++). Below are some of the most memorable wines from that tasting:
2011 Aquila del Torre Riesling Friuli Venezia Giulia – +++ excellent
2010 Aquila del Torre Refosco Friuli Venezia Giulia – +++ clean, open
NV Brut Rosé Prima Nera Friuli Venezia Giulia – +++, very unusual sparkler made from the rare red grape called Schiopettino
2012 Cantine San Marco Romae Bianco, Lazio – +++ clean, beautiful (this wine is made out of Malvasia del Lazio)
2012 Sant’Isidoro Colli Maceratesi Ribona Pausula, Marche – ++-|, nice, good acidity (made out of rare grape Maceratino, which is a new grape for me!)
2010 G.D. Vajra Langhe Freisa Kyé, Piedmont – ++-|
Three great wines from Planeta (Planeta is a great producer from Sicily, and it rarely disappoints)
2011 Planeta Cerasuolo di Vittoria Classico Dorilli , Sicily – +++. beautiful complexity
2008 Planeta Noto Nero d’Avola Santa Cecilia, Sicily – +++ power!
2012 Planeta Sicilia Fiano Cometa, Sicily – +++
2012 La Parrina Vermentino, Tuscany – +++
Montenidoli Il Templare, Tuscany – +++, good
And then one and only – Caberlot!
2010 Podere Il Carnasciale Caberlot, Tuscany – ++++ nose, complexity!
2009 Podere Il Carnasciale Caberlot, Tuscany – ++++ spices, amazing
2011 Podere Il Carnasciale Il Carnasciale, Tuscany – +++ (this is second label of Caberlot wines)
2010 Boscarelli Vino Nobile di Montepulciano, Tuscany – +++
2011 Leonido Pieropan Soave Classico La Rocca, Veneto – +++ beautiful
2011 Leonido Pieropan Valpolicella Superiore Ruberpan, Veneto – +++
2010 Antonelli San Marco Montefalco Rosso, Umbria – +++
2009 Tabarrini Montefalco Sagrantino Colle Grimaldesco, Umbria – +++
2010 Tabarrini Montefalco Rosso, Umbria – +++
And that concludes my first report from the VinItaly 2014 event in New York city – more posts to come, so stay tuned… Cheers!
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