The New Masters of Wine Virtually Explore Tuscany
TUSCANY, ITALY (PRWEB) – Lamberto Frescobaldi, president of Marchesi Frescobaldi, and Gabriele Gorelli, Montalcino native and the first Italian Master of Wine, hosted this year's newly appointed Masters of Wine, in a guided virtual tasting on the terroir and flavors of Tuscany's most important denominations, across the 7 iconic estates of the historic Frescobaldi winery. The annual event is intended to support the Masters of Wine as they continue their careers as Italian ambassadors of wine and provide ongoing education, insights and dialogue.
The virtual tasting and tour explored the hills of Castello Pomino, the maritime climate of Tenuta Ammiraglia's Maremma, the island of Gorgona, quintessential Chianti Classico in Tenuta Perano, the family's history in Tenuta Castiglioni, the surprising international blend in the Chianti Rufina of Castello Nipozzano, and finally timeless elegance of Brunello di Montalcino from Tenuta CastelGiocondo.
"We like to think of Frescobaldi as an authentic agricultural reality that has allowed us to truly represent Tuscany through the different estates," says Lamberto Frescobaldi, "This fortune has always reminded us of the importance of sharing our experience and the beauty of the land we have lived in and cultivated for generations. This is why we decided to organize this virtual trip dedicated to people that we consider as important ambassadors of wine culture in the world. A moment of togetherness and an encounter that has been more special thanks to the presence of Gabriele Gorelli, the first Italian Master of Wine, who shares our origins and love for Tuscany."
"It was an honor and pleasure for me to be able to share the story of my native land through an ideal motorcycle trip across the Frescobaldi estates," adds Gabriele Gorelli MW, "Most importantly, it was my great joy to have accompanied my fellow Masters of Wine who have travelled a tough and challenging road. It is surprising how great ideas can arise from an intimate and relaxed atmosphere. I wish that welcoming the new MW can become a new tradition for Frescobaldi."
The event was well received by the attending Masters of Wine and is planned to take place annually for the new class of MWs to fully discover the richness of Tuscan territory and its wine production.
Filed Under: Guests Tagged With: Brunello, brunello di montalcino, chianti, chianti classico, climate, flavor, Italy, Master of Wine, terroir, travel, tuscany, Wine tasting, wine tour, winery
Gancia, Maker of Italy's First Sparkling Wines, Launches Still Wines
December 2, 2020 by evebushman
NEW YORK, /PRNewswire/ — Renowned Italian wine pioneer Gancia is pleased to announce its foray into still wines with the launch of Gancia Chianti D.O.C.G. and Gancia Pinot Grigio Delle Venezie D.O.C. These two easy-to-drink varietals are crafted as an expression of Italian lifestyle, celebration, and the dolce vita. They join Gancia's extensive portfolio of award-winning sparkling wines and liqueurs.
Renowned Italian wine pioneer Gancia announces the launch of its Chianti D.O.C.G. and Pinot Grigio Delle Venezie D.O.C.
"After 170 years of winemaking excellence, we are delighted to announce we are getting into the still wines business, launching our first Pinot Grigio and Chianti under the storied Gancia label," said Scott Oliver, CEO of Roust Americas. "These two wines are Italian classics and crafted with both quality and value in mind. We believe our launch comes at a time when consumers are more inclined than ever to seek out comforting high quality wines that deliver exceptional value for money."
Gancia Chianti D.O.C.G. is a fruit forward blend of primarily Sangiovese grapes that is rich and velvety, making this a refined and enjoyable wine that pairs beautifully with red-sauced pastas and grilled meats. The refreshing Gancia Pinot Grigio Delle Venezie D.O.C. offers a fresh citrus fruit aroma and balanced floral taste and is ideal as an aperitif with light hors d'oeuvres or with a seafood lunch or dinner.
Both Gancia still wines will be available for purchase starting in New York in 2020 and then throughout North America starting Q1 2021.
About Gancia:
Founded in 1850 by Carlo Gancia, the creator of the first Italian sparkling wine, Gancia is an international leader in the category of sparkling wines, prosecco, and vermouth, with over 40 million bottles produced annually. Gancia is distributed in more than 65 countries. The Gancia sparkling wine portfolio ranges from sweet to dry and from Charmat method to prestige vintages of Classic Method. http://gancia.com
About Roust Americas:
Roust Americas is a subsidiary of Roust Group, the world's second largest vodka producer by volume. Roust Americas is responsible for the management, distribution and marketing of world-class brands like Russian Standard® Vodka, Zubrowka® Vodkas, Green Mark® Vodka, Gancia® wines and liqueurs, and De Luze® cognac.
Filed Under: Guests Tagged With: aroma, award, balance, chianti, cognac, food pairing, fruit, grapes, Italy, liqueur, New York, Pinot Grigio, russia, Sangiovese, Sparkling wine, still wine, varietal, vodka, wine pairing, winemaking
Chianti Classico Finds the Silver Lining of the 2020 Vintage
October 10, 2020 by evebushman
NEW YORK (PRWEB) – As the Covid-19 crisis forced tasting room, tourism, and restaurant closures across Italy and Europe, the winemakers of the Chianti Classico Consortium (Consorzio Vino Chianti Classico) have been able to spend more time than ever in their vineyards and cellars. The result is that in such a challenging and altogether unheralded year, Chianti Classico producers have had a chance to focus on the 2020 vintage with a never-before-possible commitment to detail and singular attention to every aspect of cultivation, vineyard management, and production.
While 2020 has not been an easy year, the quality of this Black Rooster vintage may well turn out to be legendary, according to Chianti Classico Consortium President GIovani Manetti—and perhaps one of the greatest in living memory.
"The pandemic has in fact given us a unique opportunity: that of being able to concentrate all our efforts on the care of the vineyard for a few months," says Manetti. "The goal that we, Chianti Classico winemakers, have today is to produce the best wine of our career and that this is the memory that we will bring with us in a few years, when we will open some exceptional bottles of Gallo Nero 2020."
While rooted in centuries of tradition and history, the Chianti Classico Consortium is a thoroughly modern organization making use of all new resources and support mechanisms available to assist innovation, cooperation, and production among stakeholders as member producers continue to maintain growth under challenging circumstances.
As winemakers spend more time than ever tending to their vineyards, the Consortium has approved an extraordinary plan of interventions to support the appellation in the post-Covid emergency period, with strategic planning designed so as to not to interrupt the path—undertaken for years—of valorization and development that has defined the denomination. The emergency actions taken by the Consortium have also provided for a January 1, 2021 release, instead of October 1, for the 2019 vintage, which is itself shaping up to praiseworthy.
Extraordinary times produce extraordinary wines, and the upcoming releases and vintage reports from Chianti Classico will undoubtedly show that this historical denomination's future is just as bright as ever.
For more information, please contact Silvia Fiorentini of the Chianti Classico Consortium or Andrew Lohse of Colangelo & Partners.
About the Consorzio Vino Chianti Classico:
The Consorzio Vino Chianti Classico exists to protect, oversee, and valorize the Chianti Classico denomination. Since the Consortium's founding in 1924, the organization has changed its name and the design of its logo, the Black Rooster, which since 2005 has been the trademark of the whole denomination. As one of the premier institutional organizations in the European Union in the grape-growing and winemaking sector, the Consortium represents 96 percent of the DOCG production. The entire production chain is supervised by a public tracking system, which enables consumers all over the world to check the bottle they've purchased via the Consortium's website. The Consortium also conducts research and development in the agronomic and enological fields, in collaboration with prestigious educational and research institutes. For more information, please visit http://www.chianticlassico.com.
Filed Under: Guests Tagged With: chianti, chianti classico, covid, europe, Italy, restaurant, tour, vineyard, vintage, wine tour, wine tourism day, winemakers
Alessia Antinori to Headline South Walton Beaches Wine and Food Festival, April 23 – 26, 2020
March 23, 2020 by evebushman
MIRAMAR BEACH, FLA. (PRWEB) – Alessia Antinori of Marchesi Antinori, the most famously iconic winemaking family in history, will pour her family's highly prized Italian wines at the South Walton Beaches Wine and Food Festival, taking place April 23 – April 26, 2020, in Grand Boulevard at Sandestin (not to be confused with the Sandestin resort or Sandestin wine festival). With more than 600 quality wines and dozens of spirits to taste over four days, this annual award-winning charity event delivers an unparalleled wine experience.
Antinori's wines will be featured in Culinary Village and will be paired with an exclusive menu of authentic Italian dishes by Festival Culinary Director, Scott Plumley.
"At the beginning in the renaissance period we were more merchants and then after a few generations we started to produce wine in the Chianti Classico. The last generation has been very important because we focused on buying land to plant vineyards to assure that we could guarantee the high quality of the product. The last period we started to focus on the quality of the product and on the vineyards which we owned to try to get the best from them," said Antinori, whose family has been making wine for 26 generations.
Attendees will be able to engage with Antinori and learn how her family's wineries have evolved over six centuries since being established in 1385.
"We are talking about a business which is human and nature related and for this reason we believe the way to succeed is to transmit values like passion, quality and integrity from generation to generation and for this reason we want to maintain it in the family," said Antinori.
Antinori will also present one of the weekends popular tasting seminars where her family wines will be paired exclusively with award-winning cheeses and charcuterie presented by world-renowned cheese expert and educator Michael Landis of the Intitut du Fromage.
Alessia Antinori said the tasting attendees can expect "that they will understand our family, our passion, our lifestyle and that they can appreciate our wines through our values and tasting a good glass of wine!"
Another festival highlight will be the Jackson Family Wine World pavilion which will feature their Chardonnays, Pinot Noir, Syrah and Viogniers from California and "big reds" including Cabernet Sauvignons, French Bordeaux, Italian Super Tuscans, Australian Shiraz and more.
South Walton Beaches Wine & Food Festival will present some of the most acclaimed winemakers and master distillers in the world, including Mariano Buglioni, the owner of the eponymous estate in San Pietro in Cariano, located in Valpolicella Classico; Greg Brewer winemaker and owner of Brewer-Clifton; Daniel DAOU, winemaker and proprietor, DAOU Family Estates; Jill DelaRiva Russell, winemaker of Cambria Winery; Jesse Lange, owner and principle, Lange Winery; Jared Himstedt, head distiller of Balcones Distilling; and Jessica Koga, Associate Winemaker, Davies Vineyards and Schramsberg Vineyards.
The festival kicks off Thursday at 5 p.m. – 7 p.m. with Winemakers & Shakers, held at Wine World in Destin. The VIP Wine Tasting is part of a 3-Day Package and takes place Friday, 4 p.m. – 6 p.m., followed by the Friday Craft Beer & Spirits Jam, 6 p.m. – 9 p.m. The Grand Tastings are Saturday and Sunday, 1 p.m. – 4 p.m. The VIP Tasting can only be attended by purchasing the VIP Wine Festival 3-Day Package that includes most festival events as well.
Tickets can be purchased at SoWalWine.com.
The South Walton Beaches Wine and Food Festival is truly a celebration of wine, food and music that everyone can feel good about. This event is a major fundraiser for the Destin Charity Wine Auction Foundation with proceeds benefiting more than a dozen children's charities in Northwest Florida.
Presented by Grand Boulevard at Sandestin and Visit South Walton, the festival offers the ideal backdrop for wine, charity and fun along the South Walton beaches, named among the best beaches in the country.
South Walton Beaches Wine & Food Festival is made possible by the generous support of the following Founding Partners: Visit South Walton Tourist Development Council, Florida Restaurant & Lodging Association, Hilton Sandestin Beach Golf Resort & Spa, Wine World of Northwest Florida and Grand Boulevard at Sandestin®. Resortquest by Wyndham Vacation Rentals is the Official Lodging Partner.
About South Walton Beaches Wine & Food Festival
South Walton Beaches Wine & Food Festival is an annual charity event held the last weekend in April. The festival features a stunning showcase of some of the best wines in the world. Celebrity wine producers and chefs present fine wine and food pairings from the world's most famous appellations. The Culinary Village offers a sumptuous array of foods to taste, wines to pair, as well as wine and food tasting seminars. The event is a major fundraiser for Destin Charity Wine Auction Foundation, which benefits children in need in Northwest Florida. For more information and to purchase tickets, visit SoWalWine.com.
Filed Under: Guests Tagged With: Australia, Bordeaux, cabernet sauvignon, California, charcuterie, Chardonnay, charity, cheese, chianti, chianti classico, culinary, distiller, florida, food, food event, foodie, Italy, Pinot Noir, Shiraz, spirits, Super Tuscan, Syrah, tuscan, vineyard, Viognier, wine fest, winemaker, winemaking
SUPER TUSCANS DEMYSTIFIED and WHYNOT WINE SAVER SHOWCASE
Last month I got another look at the whynot wine saver (2019 article) and benefitted from the expert knowledge from the North American Sommelier Association president Diego Meraviglia, on what the heck a Super Tuscan is and how it came to be. The invitation is below, then my notes of what I learned and photos are here.
For decades and decades, a mystical and highly revered wine category has commanded sales, ratings, prices and stirred up awe and buzz across the wine-world and most of all in the United States Tuscan in origin, but international in spirit, "SUPER TUSCANS" have represented some of the best bottlings to leave Italian soil, world-bound.
But what exactly are they? Not even an official category…SUPER TUSCANS blasted onto the wine world through contradiction, controversy and a pioneering soul in the 1960's and were some of the very first Italian wines to make a name for themselves and Italy across the planet.
Very often misunderstood, misrepresented and erroneously explained and perceived, our mission is to shed light and clarity on a mystical and legendary Italian wine category that has little of official to begin with.
What Exactly is a Super Tuscan?
There are no rules about what a Super Tuscan has to be. According to Meraviglia the term was made up by the American press, namely a young Robert Parker that was sent a bottle to review. It gave a term to a popular wine without an appellation to define them.
Located in Central Italy, where they had learned that almost any grape varietal could thrive (just not Nebbiolo or Nordic grapes) due to the length of the growing season. Like California, they could focus on Bordeaux and Rhone varietals, and others like Zinfandel. The area benefits from super rich soil with limestone, and a mild climate that produces balanced wines.
There is some history Meraviglia shared as well. The area began with rich landlords during the feudal system where they built a castle, houses, a wall around it all and shared half of what they grew with the people that lived there. The landlords soon decided there was a wine surplus and decided to sell some of it.
Sassicaia first appeared in 1968 and with that, Super Tuscans were born. It's a Cabernet Sauvignon – a phenomenon in Italy at the time when these wines could only be labeled as a Red Table Wine. This wine got a lot of attention in the U.K. and the U.S., received high point scores and was very popular, with that the Super Tuscan term stuck. In 1971 Tignanello proved to be the second Super Tuscan.
So when you buy a Super Tuscan you are buying a brand label, not an appellation. All are different grapes varieties – and some may or may not include indigenous grapes. The wines are more like Bordeaux or California wines, basically made in a more international style.
We also learned a little about the different areas and soils which can be seen in the photos I took here. Find Super Tuscans being made in Chianti, Chianti Classico, Montalcino, Bolgheri and Maremma.
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a "certification in first globally-recognized course" as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored "Wine Etiquette for Everyone" and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Filed Under: Eve Bushman Tagged With: balance, Bordeaux, cabernet, cabernet sauvignon, California, chianti, chianti classico, climate, grape, Italy, limestone, nasa, north american sommelier association, Rhone, robert parker, soil, sommelier, Super Tuscan, tuscan, tuscany, wine education, Zinfandel
Chianti Classico Consortium Announces Results of 2019 Harvest
December 21, 2019 by evebushman
NEW YORK, NY (PRWEB) – The Chianti Classico Consortium (Consorzio Vino Chianti Classico) is pleased to announce the positive results of the recently-completed 2019 harvest, a year which promises to be memorable for the historic Tuscan denomination. Both qualitative and quantitative factors strongly indicate a vintage of classic proportions, and one that will be of great interest to national and international critics, collectors, sommeliers, and wine lovers.
The year's relatively mild and dry winter was met with an early spring, ensuring a normal budding period for the vines, and late spring rain resulted in water reserves useful for maintaining plant health throughout the summer heat. May and the very beginning of June saw cool, humid conditions slightly delaying the growing cycle of the vines — a turn of events paralleling, in fact, the seasonal shifts that created the great vintages of the 1980's. Summer was hot and largely typical, with no extreme changes in heat or rainfall, and September was marked by good weather and notable diurnal shifts allowing for both perfect phenolic ripening and an amplification of the grapes' natural aromatic profile. Sangiovese was largely harvested between September 20th and mid-October, with fruit arriving at wineries showing full health, vitality, and quality.
All signs point to 2019 Chianti Classico developing into a fresh and balanced vintage due to evenness of acid strength and tannins, proper concentration, an intense aromatic profile, and a slightly lower alcohol content than the recent average — factors which together meet the current market trends while also positively auguring future ageability. Further examination of extract values, anthocyanins, and polyphenols also support the outlook that the year's Chianti Classico will be one of classic varietal typicity with all of Sangiovese's unique aromatic signatures. An all-around excellent vintage, 2019 is a year able to enhance the innate characteristics of the grape, while also clearly translating the diversity of soil types and microclimates that make the terroir of the Black Rooster one of the world's finest.
Moreover, the whole Chianti Classico region is increasingly defined by a commitment to ecological balance, organic viticulture, and a reduction of human impact on the environment—all factors contributing to the exceptional quality of the finished product, which, as one of the world's great fine wines, is inevitably the result of harmony between human intervention and the natural world.
"Chianti Classico is enjoying great success," says Giovanni Manetti, President of the Chianti Classico Wine Consortium. "Behind that success is a territory that is unique in the world but also requires a lot of work, significant investments, and a deep respect for the land. Two thirds of the territory are covered in woods, with only one tenth of the area dedicated to viticulture, of which 40% has already been converted into organic agriculture. Today, in the Chianti Classico region, wine producers increasingly aim for ecological balance, committing themselves to reduce human impact as much as possible. In fact, wine reflects the image of the territory, and for this reason, it is important to preserve the environmental context, alongside the care of a quality product."
For more information, please contact Silvia Fiorentini of the Chianti Classico Consortium or Luca Venturelli of Colangelo & Partners.
Filed Under: Guests Tagged With: aroma, balance, chianti, chianti classico, climate, critic, grapes, harvest, microclimate, soil, sommelier, tannins, wineries
Vintage Eve Circa 11/2016: Eve Reviews L.A.'s Legendary Restaurants by George Geary
As I started to read L.A.'s Legendary Restaurants by George Geary, a recurring theme played in my head; dang, I thought, so many cool restaurants that we've missed visiting. Most were frequented by our Hollywood royalty for a good reason – not just proximity to the studios, but for the comfort food, innovative cocktails, ice cream sundaes and décor from refurbished train cars to art deco to the iconic Brown Derby, the last being the most unique for me. Read on, I told myself.
Photo courtesy San Diego Community News Group
What a delight it has been to peruse over 100 iconic recipes, stories, celebrity sightings, and photos of the menus and the buildings – in a truly "historic tour" of these famous restaurants: The Brown Derby, C.C. Browns, Van de Kamp's Holland Dutch Bakery, Formosa Café, Tiny Naylor's, Tick Tock Tea Room, Miceli's, Pig 'n Whistle, Clifton's Brookdale Cafeteria, Michael's, Coconut Grove at the Ambassador Hotel, Schwab's Pharmacy, Cyrano, Chez Jay, Hamptons, L'Orangerie, Tam O'Shanter Inn, Carlos 'n Charlie's, L'Ermitage, Bullock's Wilshire Tea Room, Zebra Room at the Town House of Lafayette Park, Chasen's, Don the Beachcomber, Cock 'n Bull, Hollywood Palladium, Ben Frank's, Ma Maison, Lawry's California Center, Scandia, La Scala, Trader Vic's at the Beverly Hilton, L'Escoffier at the Beverly Hilton, Dan Tana's, Spago Sunset, Musso & Frank Grill, Le Dome, Taix French Restaurant, Perino's, Hamburger Hamlet, Romanoff's, Florentine Gardens, 72 Market Street Oyster Bar & Grill and Ciro's.
Geary describes the tall palm trees, equipped with mechanical monkeys, that once were in the famous Rudolph Valentino movie, The Sheik, that decorated the Coconut Grove.
We also get glimpses of:
C. Brown's had over 12 sundaes and a recipe for a hot fudge chocolate sauce that wouldn't harden or slide off. (Lawry's has it now.)
Van De Kamp's is now a satellite campus for L.A. City College.
The grill is bent from use, bartender "Cocktail Ambassador" Manny Aguirre claims to have created the Manhattan there and several other employees have worked there for decades: at Musso and Frank Grill.
Movie stars made many of these restaurants a second home, including the most iconic: The Brown Derby. Joan Crawford was quoted as saying, "People have to drink somewhere. Why not here?"
There currently are 700 wine vintages at Taix French Restaurant.
Don the Beachcomber invented the first umbrella drinks. Oh to have sat in that bar and hear the rain on its tin roof – orchestrated with a sprinkler system to mimic being on a beach in Hawaii.
Chasen's provided a barber and a shave for some of its celebrity guests.
That Moscow Mule you love was first served up, complete with the copper mug to keep it cold, at the Cock 'N Bull.
The namesake for Romanoff's was a known imposter of any royal family and no one seemed to care, in fact movie stars backed him.
The first major auction sale for Zachy's came from the 40k bottle collection from Scandia.
If you finished a bottle of Chianti at Miceli's, one in the original basket holder, you could write a message on the bottle and it would be hung from the ceiling.
Artist David Hockney did the menu cover design for Ma Maison.
Chef/owner Jean Bertranou at L'Ermitage was the first to blaze a path of growing vegetables to be served in a dining establishment, and convincing his produce suppliers to find more local growers. This was one of L.A. Times food editor Ruth Reichl's top 40 picks.
Where did carrot cake with a thick amount of cream cheese frosting originate? Paul Newman's burger restaurant, Hamptons.
Michael's in Santa Monica was one of the last restaurants in the book. As I was reading things sounded familiar: the proximity to the beach and the courtyard. I googled and found that I had dined there with Dennis Cakebread years ago. At least I have that memory – and it's still open!
More we may miss: I'm very sorry to have missed seeing The Zebra Room, and its neighbor, the Bullocks Wilshire Tea Room. Missed the noted "efficiency" at the Tick Tock Tea Room. Totally missed out on the flamingo drinks at Trader Vics! Perino's was one my mom talked about, but we were too unruly as kids to be taken there. But she did take us to Clifton's Cafeteria for Thanksgiving and some of their cake recipes are in the book…
Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust, a "certification in first globally-recognized course" as an American Wine Specialist ® from the North American Sommelier Association (NASA), was the subject of a 60-minute Wine Immersion video, authored "Wine Etiquette for Everyone" and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.
Filed Under: Eve Bushman Tagged With: book review, chef, chianti, dining, restaurants
Vintage Eve Circa 4/2015: Sensational Soave Master Class for Wine 101ers
June 19, 2018 by evebushman
Greetings! It has been said that there is often more than meets the eye. This is certainly the case of Soave, home to Italy's leading white wine of place. Soave dates back to 1931 when, along with Chianti, it was among the first two regions to be geographically delineated in recognition of both its impressive popularity and importance to Italy's wine market.
Fast forward some 80 years later and we find this dynamic region is again flexing its muscles, led by terroir-driven Cru bottlings and complex hillside efforts which, when complemented by the lush dessert Reciotos and small amounts of bubbly (yes, there is Soave Espumante), paint a much more complex picture than what meets the eye!
Soave is a key DOC in the Veneto and is the most heralded white wine region in Italy. In fact, Gambero Rosso reviewed over 100 Soaves for 2015 (as opposed to just six in 1991) and awarded five Soaves with the coveted "Tre Biccheri" designation.
Evan Goldstein MS, not drinking Soave wines, photo from his public Facebook page.
Led by Master Sommelier Evan Goldstein and Soave Consorzio Tutela's Goivanni Ponchia, we did what Goldstein called a "kick start blind tasting" of ten wines to begin my education. Best to have them fresh and cool rather than sitting in front of us for a while, in what Goldstein called a "Sadie Hawkins" tasting, and then have the lecture afterwards. Ponchia agreed with Goldstein, that the wines should be tasted cold. We would taste 17 in all by the end of the lunch and the conclusion of our 3 1/2 hour tour of Soave.
General Tasting Notes of Blind Wines
As I would have zero chance whatsoever of making an educated determination of which wine was in which glass I looked for general aromas and flavors that I found in most. I was sitting at the big kids table of experienced wine buyers…slightly intimidated by some snobbish remarks towards others but I muddled through.
Color: All clear, with varying degrees from pale yellow to pale gold.
Aromas I found: Peach, pineapple, creamy unsalted butter, jasmine, brown butter, lemon zest, lemon furniture polish, browner/darker ones had some hay/oak aromas, and some were more pungent while others had a paler taste.
Flavors: Acidic, viscous, tropical fruit, pineapple spears, lemon, green apple, hint of cherry, pink grapefruit, medium acid, seemed low in alcohol overall.
Our last wine, #10, must be their version of a late harvest or made from grapes with Botrytis. Caramel, butter, cling peaches and candy apple on the nose followed by a full mouthfeel of honey and buttered popcorn.
Conclusion for Wine 101ers: I found that the aromas and flavors were very similar to a Sauvignon Blanc but with much less annoying acid and more fruit. Would be lovely cutting through a sharp cheese or creamy pasta sauce, and equally nice with a chilled seafood salad or fruit compote on pancakes.
Wines Revealed Were From: Latium, Stefanini (about $12 retail), Cantina di Soave (1 of every 2 bottles made in Soave and the greater area is from Cantina di Soave and the one we tasted retails for about $15 retail), Cantina de Gambellara, Sandro De Bruno, Cantina del Castello (used to use barrels now only stainless steel vats, volcanic soil, $17 retail), Vincentini Agostino (gets 40 tons per acre), Gini, Monte Tondo and Franchettto. Our sparkling was from Riondo, retailing at $9.
Goldstein and Ponchia Lecture
Soave is near to Verona if you are visiting Italy.
Ponchia said there are two main DOCG municipalities, Soave Superiore DOCG and Recioto Di Soave DOCG. About 82% of Soave is exported; in 2002 more was added to DOC production (see map). Delineations are not yet noted on labels as not to confuse consumer.
Goldstein explained a little history of the wine. There is an iconic castle in the center of the town of Soave proper. Soave was the leading white wine while Chianti was the leading red. The Cru system was revisited in 1971 on the labels. Also in the 70's names, like Soave, took off and became wildly popular. "Now is the time to re-impress people," Goldstein said. Four percent of DOC wines from Italy are under the Soave appellation.
There is rare barrel use and the wineries are pushing a sense of place and terroir. Goldstein recommended that we all read the thick text, "Native Wine Grapes", as it's the best comprehensive lesson on Italian wines.
The grape, Garganega, "is a chameleon" in that it's an old and prolific grape. Some chardonnay was planted but it's not on the rise in Soave. Vines are not pulled out and replanted at a 30 year prime; instead they can go 35 to 40 years, some over 100 years, before the winery chooses to replant. A Soave mush have 70% Garganega, and only up to 5% of any other grape varietal may be added.
The soils in Soave range. They can be dark volcanic on northern and eastern parts, and produce richer wine that requires more time for ageing; while the southern and western side is calcareous, producing a more linear and floral taste, and ripening earlier.
Pair with: Pesto based foods, citrusy/sharp ingredients, light meats, light sauces, desserts with marmalade, dried fruit, toffee or nuts.
A Remarkable Lunch (See photos)
The first course, calamari and shrimp, was served with a 2014 Dal Cero (sweet pear flavors) and the 2014 Fattori (tangy grapefruit).
Our second course, Risotto with sausage and Parmesan cheese, was paired with a 2013 Casarotto (acidic lemon-lime) and 2013 Suavia (peach and pineapple).
The third course, Veal Scaloppini, Prosciutto and Sage, was alongside a 2013 Marcato (honey and cantaloupe) and 2013 Cantina di Monteforte (pear and sweetened green tea).
Soave USA Twitter: https://twitter.com/SoaveUSA
Facebook: https://www.facebook.com/SoaveUSA
Website: http://www.ilsoave.com/en/
Eve Bushman has been reading, writing, taking coursework and tasting wine for over 20 years. She has obtained a Level Two Intermediate Certification from the Wine and Spirits Education Trust, has been the subject of a 60-minute Wine Immersion video, authored "Wine Etiquette for Everyone" and recently served as a guest judge for the L.A. International Wine Competition. You can email Eve@EveWine101.com to ask a question about wine or spirits that may be answered in a future column. You can also seek her marketing advice via Eve@EveBushmanConsulting.com
Filed Under: Eve Bushman Tagged With: acidity, aroma, blind tasting, bottling, chianti, color, flavor, food pairing, fruit, Italy, master sommelier, Oak, soave, tasting notes, white wine, wine education, wine pairing, Wine tasting
Toscana Restaurant Presents an Exclusive Winemaker Dinner with Salvatore Ferragamo of Il Borro
September 20, 2017 by evebushman
TOSCANA welcomes Salvatore Ferragamo, grandson of the iconic luxury fashion designer and proprietor of the family's wine estate, for the Il Borro Wine Dinner on Tuesday, October 3, 2017. Ferragamo and his wife Christine will be present to introduce his wines from the exceptional estate in Tuscany, Italy. The five-course menu by Executive Chef Hugo Vasquez will be matched with a variety of wines from Il Borro, consisting of Sangiovese, Chardonnay, Merlot, Cabernet and Syrah grapes. The wines are chosen to demonstrate the breadth and depth of the Il Borro portfolio and will offer something for everyone and every occasion.
The evening reception will begin with Stuzzichini – Crostino Di Fegatini – a Traditional Tuscan Pâté of Chicken Liver, Served on Crostini paired with a sparkling Bolle di Borro NV Rosé of Sangiovese. Antipasti follows with a Crudo Di Ricciola with Yellowtail, Caperberry, Microgreens and Citrus Vinaigrette paired with Lamelle, IGT Toscana Bianco Chardonnay, 2016. Next is Risotto con Funghi Bianchi e Tartufo – Risotto with Foraged Mushrooms and Norcia Black Truffle paired with Polissena, IGT Toscana Sangiovese, 2013. For the main course, guests will savor the Filetto di Cervo con Riduzione di Vino Rosso – Venison Filet with Red Wine Reduction and Rapini paired with Il Borro, IGT Toscana Merlot/Cabernet Sauvignon/Syrah 2013. The dinner will finish with a Dolci of Tortino di Cioccolato paired with Santa Vittorio Vin Santo, 2004.
Pricing for Toscana's Ferragamo Wine Dinner with Il Borro is $225 per person inclusive of menu, wines, tax and gratuity. Dinner will begin in the wine room promptly at 7:00 p.m. Advance reservations are required; seating availability is limited for this event. Reservations may be made by calling Toscana at 310.820.2448 or email Samantha@neranobh.com.
The Il Borro Estate in the Tuscan Countryside | photo courtesy of Il Borro
ABOUT IL BORRO:
The Ferragamo family began restoration of Il Borro shortly after acquiring the medieval Tuscan estate in 1993. Since then, Salvatore Ferragamo has restored Il Borro's historic detail and brought the estate back to life in a new era. In 1996, the vineyards were replanted by Salvatore and Ferruccio Ferragamo and today, a tour of the Il Borro Cellars is a journey to the heart of Tuscan wine-making tradition. Il Borro boasts one of the oldest cellars in Italy where the first ever Chianti wine was produced and the magic of winemaking continues with passion and commitment.
FERRAGAMO WINE DINNER
Executive Chef Hugo Vasquez
Sommelier Samantha Johnston
October 3rd, 2017, 7:00 p.m.
Stuzzichini
Crostino di Fegatini
traditional tuscan pâté of chicken liver, served on crostini
Sparkling Bolle di Borro NV Rosé of Sangiovese
Crudo di Ricciola
yellowtail, caperberry, microgreens, citrus vinaigrette
Lamelle, IGT Toscana Bianco Chardonnay, 2016
Risotto con Funghi e Tartufo
risotto with foraged mushrooms, norcia black truffle
Polissena, IGT Toscana Sangiovese, 2013
Filetto di Cervo con Riduzione di Vino Rosso
venison filet, red wine reduction, rapini
Il Borro, IGT Toscana Merlot/Cabernet Sauvignon/Syrah 2013
Tortino di Cioccolato
Santa Vittorio Vin Santo, 2004
FERRAGAMO/IL BORRO WINE DINNER
Tuesday, October 3, 2017, 7:00 p.m.
$225 per guest, inclusive of menu & wines, exclusive of tax and gratuity; seating is limited. Proprietor Salvatore Ferragamo will be present to meet guests and discuss the wines.Reservations may be made by calling Toscana at 310.820.2448 or email Samantha@neranobh.com
11633 San Vicente Boulevard, #100
ABOUT TOSCANA:
TOSCANA quietly opened in February 1989 by first-time restaurateurs, Kathie and Mike Gordon who dreamed of creating an Italian trattoria in their neighborhood where friends and family could come together to eat simple, delicious food just like they found in Italy. Amidst the cozy environment celebs, locals and tourists alike are treated like family while being served by the infamously friendly staff. TOSCANA's success has exceeded all expectations for over 28 years.
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www.toscanabrentwood.com
Filed Under: Guests Tagged With: bar, cabern, cellar, Chardonnay, chianti, Italy, los angeles, menu, Merlot, Sangiovese, Syrah, tuscany, wine dinner, wine pairing
Vintage Beacon April/2011: Goddess Night
There was more than one Goddess braving the SCV cold in nothing but a toga and a ceremonial grapevine headdress on one recent Friday night. Me, as the temporary Goddess for Circle of Hope's Vine 2 Wine event in June, and the Goddess of Wine, a fellow-wine blogger, wine educator, WSET Level Two Certified, lucky-for-me-she-lives-in-Burbank-and-can't-take-my-peeps-home-with-her, buddy Denise Lowe.
No, we weren't really wearing togas. But I can tell you that we both carry waiter's corkscrews, business cards, notepad and pen, wherever we go.
I've interviewed Denise before for the Beacon. While we both have blogging and the WSET certification in common, she does much more wine education and traveling than I do while I do more writing and marketing than she does. We learn a lot from each other, and we keep each other motivated. She also drives up, with her affable husband John Dickey, "JD", every month to attend our Grape of the Night meetings.
This time, instead of an interview, I invited my pal to visit some of the wine bars in our fair city.
As we had taken our WSET classes at The Cellar together, and we attend Grape of the Night at Valencia Wine Company, I tried to squeeze in visits to some the wine bars she hadn't been to.
So, with that in mind, I asked her to come to my house by 4:30 p.m. to get started. (I think she MAY have been motivated to see the new kitchen too!) From my place we drove over to Vino 100 Valencia for a tasting from Toolbox Wine Company that was set to start at 5 pm. And, as I had advertised the event on Facebook, and rsvp'd to a meet-up of "Wine-y Women", I was sure to run into a few peeps to introduce Denise to.
Kathy Lockhart, the organizer for Wine-y Women had written this in her invite:
Toolbox Wine Company was created by three Napa Valley girlfriends who share passion and expertise in all facets of the wine industry. Their vision is to offer excellent (and fun) wines while raising awareness and money for Habitat for Humanity. With their catchy label, they prove that you cannot "judge a book by its cover". They have successfully produced some wonderful, fun wines that are high quality and affordable. Meet Katie Hamilton Shaffer, co-founder of Toolbox Wine Co., who is looking forward to sharing their story and passion for wine. Enjoy tasting several of their newest releases. Light, tasty appetizers will also be served. HOPE YOU WILL JOIN US!
By 5:05 pm, we were well into the tasting and Denise had met both Lil LePore and Shari Frazier, the owners of Vino 100, some of the Wine-y Women (Kathy Lockhart, Rhona Jukes, Denise Van Arsdale-West, Kat Kombrinck, Pam Ingram…) and some pals of my own (Shipwreck Bob Schwemmer, Beth Greenwald, Kym Pease Cappi, Ray Tippet, Judy Penman, Shawneen Rubay…)
Of the line-up that was poured, the 09 Clarksburg Pinot Grigio, with .2% Muscat, was my favorite. The nose was a lovely mix of pineapple, apricot, lemons and lime. The taste, bringing some of that fruit forward, had high acidity with a nice mouth-coating viscosity. Short finish that just made me want more. We also enjoyed:
07 Oak Knoll District Napa Valley Chardonnay – Pale honeyed-yellow color, aroma of oak and green apple, with medium acid and a medium finish.
07 Napa Valley Merlot – 10% Cab and 90% Merlot, "Chianti-style" per co-founder Katie Hamilton Shaffer. Very dark edge on the color and opaque throughout, the aroma had tons of black fruit with a surprising blueberry-sweet nose. And the taste was dry, medium tannins with blackberry jam and a medium finish.
07 Cabernet Sauvignon – Plum color, fresh berries and pine on the nose, ripe berry flavors, dry with a medium length.
From there we moved onto Lee's Wine Bistro for dinner. Denise selected a wine that is meant to be savored with a meal: 2006 Villamedoro Montepulciano D'Abruzzo. Owner Lee Yoon was able to come over to say hello and chat, but not for long, as it was soon growing into a busy Friday night. Denise seemed to enjoy the place, as our laughter grew louder and louder to be heard over the music and other guests.
From there I drove across the street to Wine 661 to introduce Denise to Tanya Green, the owner, and to computer whiz Tony Wire, her boyfriend that is always at her side. Now it was time to order a wine by the glass, as we needed to slow down. We both had a blend by Trinitas Cellars in Mendocino. And, true to form, Tanya swirled the wine she poured into our glasses, making sure that our wine was ready for tasting. I also requested Tanya's spa water – iced water infused with fresh cucumber – to cleanse our palates, and, eventually, move us Goddesses over from wine to water.
As we sipped and listened to the band, four last peeps made their entrance and met Denise. Tim and Erin Dixon, and, Mark and Ann Drexler, had stopped by to purchase a bottle to take home with them.
Funny, Denise lives in Burbank, as I mentioned earlier, and we have more wine bars in one small area that she does in her big city. It's a wonder. Or, is it just our growing infrastructure, or demographics, meeting our needs? It doesn't matter. When it comes to wine, it's all good for Goddesses.
Filed Under: Eve Bushman Tagged With: acid, cabernet sauvignon, Chardonnay, chianti, corkscrew, Facebook, finish, fruit, Lee's Wine Bistro, Merlot, nose, Pinot Grigio, Santa Clarita, tannins, Valencia Wine Company, viscosity, wine 661, wine education, WSET