Cellar Tastings

Italian Winery - Sassicaia

2008-01-20T06:36:00.000-08:00

The mythical Super Tuscan wine estate of Sassicaia is located in Tenuta San Guido, Italy.
Sassicaia is produced by the Incisa della Rocchetta family. The family’s history has played an important role in high society since medieval times, and particularly since the Renaissance of Italy. During the peak of the Austro-Hungarian Empire, one of the Incisa ancestors, Leopoldo, retired from a high ranking military position. He decided to take up winemaking on his family vineyard. He planted rare Italian and foreign vines, in an innovative move which today are a point of reference in oenology.

Mario Incisa, heir of Leopoldo, got married and began a stud farm on the land and began experimenting more dramatically with the foreign varieties. Despite local protests, he diligently kept experimenting with these foreign varietals (namely Cabernet Sauvignon and Merlot) and improving his wines. He planted more low yielding vineyards on the family estate and after years of hard work and international acclaim (while the local regulatory board ignored their wines), Sassicaia was eventually awarded its own DOC, DOC Bolgheri Sassicaia.

The Sassicaia estate is about 2500 ha in area and is very diverse in terms of tierra and use. Two thirds of the area is left to the forest, 150 ha is used for a horse training center, and 50 ha are used for olives and cereal. Less than 2.5% of the land, approximately 75 ha is used for winemaking. Sassicaia is located between the Tyrrhenian Sea and the hills behind Castle Castiglioncello. The land altitude is more than a thousand feet above sea level. Protected from the winds by the hills and Mediterranean climate provided by the proximity to the sea add to the altitude to make an ideal microclimate. Tenuta San Guido is split up into varying vineyards with diverse altitudes above sea level.

Vineyards planted as ‘cordone speronato’ produce about 5000 kg of grapes per hectare. 85% Cabernet Sauvignon and 15% Cabernet Franc is planted. The harvest in September is followed by a 12-14 day fermentation process. The wine is aged in French oak for 24 months for Sassicaia wines and 12 months for Guidalberto wines. After bottling, they are kept in the cellar for another 6 months before being released to market.

History of Super Tuscans

The history of the Super Tuscans begins with the DOC installation in the 1960’s. The big names in Italian wine were being black marketed by lesser quality vineyards and taking away the prestige. These new laws didn’t stop the black market so in 1970 a group of Tuscan winemakers began to experiment with the French grape varieties and new methods. Their wines were so new and innovative that the DOC laws labeled them ‘Vini da Tavola,” Table wines. These wines were at the low end of the DOC hierarchy, yet some of the best (and most expensive) wines in Italy. Their prices were 10 to 20 times higher than the other wines in their appellation.

Wines of Sassicaia
Sassicaia wines are a rare and wonderful twist on the traditional Tuscan and Piedmont varieties, which concentrate on Italian grape varieties, namely Sangiovese and Nebbiolo. Sassicaia has added French varieties to enhance its character towards that of an “International” Cabernet Sauvignon taste. The decision to plant Cabernet was because of its aroma enhancing qualities and because of the grape’s affinity for the terroirs found on the Sassicaia estate. Tenuta San Guido has gravel soils similar to Graves in Bordeaux.

Visiting
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Italian consumers did not incite huge demand for these wines as they were used to the light local Tuscan varieties. The Sassicaia wines also took more time to mature. From 1945 to 1960 Sassicaia was only drunk on the estate itself. A small number of cases were stored in the cellar, and it was discovered that they greatly improved with age. In 1965 more Cabernet Sauvignon and Cabernet Franc varieties were planted and all of the wine produced on the estate became known as Sassicaia. The 1968 vintage was the first sold on the open market and was received very highly. The cellars began to modernize, controlling temperature, using stainless steel for fermentation and French oak for aging. Sassicaia became the first recognized Italian winery abroad. Sassicaia wines are now among the elite wines of Italy and in wine collector’s cellars all over the planet.

Contact Information:
Compagnia Italiana Terreni Allevamento E Impianti C.I.T.A.I
S.P.A
Loc. Le Capanne n. 27
57020 Bolgheri, Italy

Phone: 0039-0565-762003
Fax: 0039-0565-762017

Web: www.sassicaia.com
Email: info@sassicaia.com

Technorati Profile

Italian Winery - Planeta

2008-01-20T06:23:00.000-08:00

Planeta is a fabulous family owned Italian winery located in Sambuca di Sicilia and Menfi, run by Alessio, Francesca and Santi Planeta. It is one of the most highly successful wineries in Sicily, getting top marks from the likes of Wine Spectator and Wine Enthusiast. Winemaker Carlo Corino has been celebrated in Italian and international wine publications. This Sicilian winery has also been famous for its eye catching labels and clever marketing campaigns. Planeta was born in 1985 with the desire to seriously put Sicilian wines on the winelover’s map. Planeta’s philosophy concentrated on three main values in regards to its wine production: Promoting the Italian indigenous grape varieties; implementing the use of the best international varieties receptive to their terroir, and restoring the historic Sicilian DOC, which hadn’t been synonymous with quality for some time. Although the beautiful island of Sicily was never revered for its wines (Marsala had fallen into the slightly disgraceful category of “cooking wine”), the local winemakers produced a staggering 12% of the overall Italian wine production. The majority of this wine was bulk wine, until the Sicilian wine renaissance began, with Planeta at the helm.

In 1995 the first vineyards were planted in the province of Agrigento (more famous for Greek temples, than quality wines) and 10 years late the winery construction was complete. The first wines were of international varieties such as Chardonnay, Merlot, and Cabernet Sauvignon partially blended with the indigenous Grecanico and Nero d’ Avola. Now there are 4 wineries and 350 hectares of vineyards planted in the best areas of Sicily.the appellations are I.G.T. Sicilia and D.O.C. Cerasuolo di Vittoria. Planeta’s wines truly show the Sicilian beauty, body, temper, and style. Planeta has been enormously successful and now export to 26 countries worldwide. Apart from their superb wines, they also make boutique extra virgin olive oil, called Olio Extravergine di Oliva Planeta.

Planeta’s Wines:

La Segreta Bianco - Grecanico, Chardonnay, Viognier, Sauvignon Blanc, and Fiano. Annual production 240,000 bottles
La Segreta Rosso- Nero d’Avola, Merlot, and Syrah
Cerasuolo di Vittoria - 40% Frappato, 60% Nero d’Avola
Alastro - 50% Grecanico, 25% Chardonnay barrel fermented and 25% Chardonnay from stainless steel tank fermentation
Santa Cecilia - 100% Nero d’ Avola
Chardonnay - 100% Chardonnay
Cometa - 100% Fiano
Syrah - 100% Syrah
Merlot - 100% Merlot
Burdese - 100% Cabernet Sauvignon

Contact Details:
92013 Menfi, Italy
(Fax) 091-6124335
Email: planeta@planeta.it
Web: www.planeta.it

Winery Details:
D.O.: Sicily
Founded: 1995
Area under vine: 300 Ha
Grape Varietals: Grecanico , Moscato di Noto , Nero d'Avola, Frappato, Fiano, Chardonnay, Sauvignon Blanc, Viognier, Merlot, Syrah, Cabernet Sauvignon, and many experimental varieties

Italian Winery - Pio Cesare

2008-01-20T04:46:00.000-08:00

Pio Cesare is a premium winery located in a quaint valley, positioned between the Alps and Mediterranean in Piedmont, Italy. The estate is close to the major wine epicenter of Alba. It boasts a rugged terrain and a difficult climate, which allow for ideal conditions for grape growing. Pio Cesare is the name for excellence in Piedmont as it is one of the best producers with paramount vineyards. This winery was founded in 1881 and has evolved into a 44.5 ha estate of sprawling perfection.

Today Pio Cesare is run by a fourth generation Pio. Pio Boffa leads the family in modern winemaking techniques with minimal intervention into the natural processes. The winemakers are Paolo Fenocchio and indeed Pio Boffa. The beautiful cellars in Alba are built on ancient walls, constructed by the Romans 2000 years ago. Cellar structure, maceration length, fermentation separation, grape selection, aging and bottling are determined by the type of wine rather than by market demand. The care lies within respect for tradition and the grapes. This attention allows Pio’s wines to vary in weight, ageability, and approachability. The Barolos are blended from several vineyards, which is a tradition begun when the winery was founded in 1881 and continues today. The best Barolos, especially single vineyard are very limited. Pio Cesare is able to produce more than 6000 cases a vintage. The only modern changes made by Pio Boffa involve winemaking techniques. For example, the trend toward younger Barolos has led the winery to experiment with techniques to make wines lass require less ageing. Relationships with the grape suppliers are very strong having lasted at least 50 years from the time of the original Pio Cesare.
The wines of Pio Cesare truly are legendary and include: Barolo Ornato (Ornato is the name of the single estate which provides Nebbiolo from two vines), Barolo (made with 100% Nebbiolo of course, with extended maturation in oak), Fides Barbara (Serralunga d’ Alba Barbera, aged 20 months in oak), Il Bricco Barbaresco (Il Bricco is the name of the estate vineyard for this single vineyard Barbaresco only released in top-quality vintages), Barbera d’Alba (quintessential Barbera), Dolcetto (Grown in selected vineyards around the village of Treiso, Monforte d’Alba, Serralunga and Madonna Como d’Alba) and zippy Gavi (made with Cortese grapes).

Pio Cesare Barolos are characterized by 50% of grapes from their own Ornato vineyard supplemented by vineyards from Serralunga. The high terrain and sloping vineyards add to the tannin and aging potential of the grapes. Pio Cesare’s wines are limited by its high standards and convictions for the finest quality wines.

Contact Information:
Pio Cesare
Via Cesare Balbo 6, Alba (Cuneo)
12051
Italy

Phone: +39-0173 440386
Fax: +39-0173 363680

Email:piocesare@piocesare.it
Website www.piocesare.it

Australian Winery - Penfolds Grange

2008-01-20T04:35:00.000-08:00

Penfolds Grange began its regal reign as Australia and Penfold’s most prestigious red wine, during the 1950s. Made from super quality grapes from the Barossa Valley, Grange is considered to be Australia’s best wine. The first vintage of this now mythical wine was 1951. For the past four decades, Grange has been holding its own as an internationally respected and collected wine and at the highest rung of Australian wines. This rich textured wine is fruity and complex. It requires medium to long term cellaring to develop its true character. When Grange first came on to the market, it was considered by unsophisticated wine drinkers to be undrinkable (as it was so highly tannic and powerful) and the whole project was almost disregarded. Thankfully, in 1962 after ten years of peaceful aging, Grange came into the spotlight again as the wine had developed into something utterly sublime. Grange was from that point, in all the wine competition circuits and became the darling of wine journalists.

Today, Grange represents an Australian icon of tradition and innovation. It forgoes trends and remains high in quality and integrity standards. It has, in fact, become the Australian standard to aspire to. The 1990 Vintage Grange was name by Wine Spectator as the ‘best red wine in the world.’ It received many more awards such as for its 1955 Grange Hermitage, and for being one of the twentieth century’s top wines. It was the first wine outside California and France to take the wine of the year recognition in 1990. Interestingly as well, on April 3, 2001 Penfolds Grange was made a heritage icon by the National Trust of South Australia.

Grange has proved to be almost unbeatable, whether young or old. It has received 126 gold, 76 silver and 42 bronze medals, as well as 28 trophies and seven championship awards over the past 42 years. Grange has also brought home two Jimmy Watson trophies which usually go to wine of very different styles.

James Halliway, Australia’s most famous wine expert, says this about the 1998 Grange:

“The hype and astronomic auction prices for the Imperial bottles of this great wine are already part of history. Deep purple-red, it oozes blackberry, blackcurrant and licorice from every pore, the palate a sumptuously smooth velvet cushion of small black fruits. It will outlive anyone who can afford to buy it.”

This is going to be one of the legendary Grange offerings that will take its place alongside the 1986, 1976...In the mouth, it is absolute perfection, seamless, with extraordinary sweet tannin, well-integrated acidity, sensational extract, and just layer upon layer of blackberry and cassis fruits that stain the palate and fill the mouth. Its harmony, freshness, and remarkable length (nearly a minute) suggest an all-time classic and another legend.

Other Penfold’s Wines Include:

Grange - 100% Shiraz, 17 months in oak
Bin 757 Cabernet Sauvignon - 100% Cabernet Sauvignon, 14 months in oak
Magill Estate Shiraz - 100% Shiraz, 14 months French and American oak
St Henri Shiraz - 100% Shiraz: 14 months in oak
Bin 389: Cabernet Shiraz - 50% Cabernet Sauvignon, 50% Shiraz- 13 months in oak
Bin 407: Cabernet Sauvignon - 100% Cabernet Sauvignon 12 months in oak
Bin 138 Old Vine - Grenache, Shiraz, Mourvedre Grenache, Shiraz, and Mourvedre; 15 months in oak
Organic Cabernet Merlot Shiraz - Cabernet Sauvignon, Merlot, and Shiraz. 8 months in oak
Rawson’s Retreat Red - 100% Merlot

Contact Details:

Penfold Winery
403 Pacific Highway
Artarmon NSW 2064
Australia
(Tel) + 61 2 9465 1000
(Fax) + 61 2 9465 1181
Web: www.penfolds.com.au

Italian Winery - Argiano

2008-01-20T04:10:00.000-08:00

The Tuscan villa estate winery at Argiano is achingly gorgeous, with buildings dating back to 1570. Founded by the Pecci’s, an aristocratic noble family from Siena that received the villa as a dowry from the Grand Duke of Tuscany in 1574, Argiano has changed ownership throughout the centuries. It has always stayed in the hands of aristocrats and indeed is owned today by the countess Noemi Marone Cinzano. The Argiano winery is located on a classic Tuscan hilltop, about 6 miles from Montalcino, an ancient roman village. Montalcino, as wine lovers know, is famed for its Brunello di Montalcino wines, and the Brunellos made by Argiano are considered to be some of the best in the world.

This area around Montalcino (which is about one hour inland from the Tuscan coast) provides the perfect microclimate for the international varietites such as Cabernet Sauvignon, Merlot, Syrah, and Sangiovese. The foreign varietals are rather new experiments that have produced some splendid results. The Argiano vineyards are divided under five plots: Brunello di Montalcino, Rosso di Montalcino, Sant’ Antimo Rosso, Sant’ Antimo Merlot and Sant’ Antimo Cabernet Sauvignon. The winemaker, Dr. Giacomo Tachis, is legendary in Italy and abroad. Mr. Tachis’s resume includes winemaking at Sassicaia, Tignanello and Solaia, and he is considered to be one of the best Oenologists in Italy.

Countess Noemi Marone Cinzano changed the Argiano winery’s emphasis to one of higher quality and personality when she took it over. She placed Sebastiano Rosa in charge of the operations of the estate. Rosa is a very well rounded man having spent six years at University of California at Davis, worked two years for Chateau Lafite Rothschild, and three at Sassacaia, he brings a strong level of knowledge and experience. He is actually the nephew of Sassicaia’s Marchese Incisa della Rochetta. Argiano is, today, one of the super premier producers of Brunello di Montalcino, and their second wine Rosso di Montalcino is incredibly good value for money. The Argiano estate not only cultivates grapes but also olives, making premium extra virgin olive oil with the Argiano brand. The olives used are Frantoio 70%, Leccino 30% and are considered to be two of the best types for producing excellent olive oil. There are two Super Tuscan wines made n the Argiano estate as well, Solengo and Suolo (Suolo being the pricier), which have been met with huge success internationally, particularly in the US.

Considering its first vintage was in 1995, this is a super Tuscan red that seems to have come out of nowhere to reign as one of the great wines of Italy. It is the brainchild of veteran enologist Giacomo Tachis... And it comes from a superb estate for Brunello di Montalcino, Argiano. The wine is a Bordeaux-style blend of Cabernet Sauvignon and Merlot (originally, small amounts of Syrah and Sangiovese were also included). The grapes come from a vineyard on the property called Solengo, which encompasses about 12 acres. It has a perfect south-facing exposure to the sun. The yields are kept to less than 2 pounds of grapes per vine to ensure optimum ripeness and concentration. "Nothing but the best for our Solengo," says Sebastiano Rosa, manager of the Argiano estate.’ – Wine Spectator Magazine (97 points)

Argiano's Wines:

Brunello di Montalcino DOCG - 100% Sangiovese, 12 months in French Oak, 14% alc
Rosso di Montalcino DOCG - 100% Sangiovese, Ageing in French Oak, 14% alc (second wine)
Solengo (Super Tuscan) IGT - Cabernet Sauvignon, Merlot, and Syrah, 14 months in oak, 13.5% alc
Suolo (Super Tuscan) IGT - 100% Sangiovese, 40 yr old vines, 15 months in French Oak,only 3,000 bottles made

Contact Information:

Loe. Argiano 53024 Montalcino
Phone: + 39 0577-844037
Fax: + 39 0557-844210
Email: argiano@argiano.net
Web: www.argiano.net

Italian Winery - Antinori

2008-01-20T03:45:00.000-08:00

The Antinori Winery has been family run since 1385. For the past 600 years this Tuscan gem has been making super quality, innovative wines. Twenty-six generations of Antinoris have managed the operations and business procedures of this prestigious Italian winery. Today Marchese Piero Antinori is the director of the winery, assisted by his three daughters. The most famous Antinori wines are their “Super Tuscans” (premium quality wines blended with non traditional grape varieties such as Cabernet Sauvignon), Solaia and Tiganello. These wines, along with Sassicaia are some of Italy’s best, and certainly most expensive wine.

Marchese Piero quotes, “ancient roots play an important role in our philosophy, but they have never held back our spirit of innovation”. Quality, tradition, and a spirit of innovation are the bottom line of this family and there wines. The area of Tuscany and Umbria are perfect microclimates suited for winegrowing. There experimental methods with clones, growing and fermentation methods, and vinification techniques. The Antinori’s have been a major influence in Italian winemaking and the regulations on the Italian wine industry. These wine have unique complexity and personality, with defined elegance. Antinori has 3 estates in Tuscany (including premium land in Bolgheri, Maremma) with a total of 618 acres of vineyard. There is also a vineyard in Umbria with 350 acres. Varieties include Trebbiano, Grechetto, Chardonnay, and Sauvignon Blanc. Antinori also invests in international wine producing areas such as California and Hungary.

The Antinori wine profile includes:

Solaia (one of the Flagship Super Tuscans, made with 75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese and aged in 100% French oak);
Tignanello (the other “biggie”, world famous Super Tuscan, made with 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc, also aged in 100% French oak);
Badia A Passignano Riserva (100% Sangiovese. Aged in French oak and further bottle aged for 2 years);
Tenute Marchese Antinori (90% Sangiovese, 10% Cabernet Sauvignon. Aged in French oak for 14 months and bottle for another year);
Peppoli (90% Sangiovese and 10% Merlot and Syrah. Aged in Slovinian and American oak);
Villa Antinori (60% Sangiovese, 20% Cabernet Sauvignon, 15% Merlot, and 5% Syrah. Aged in French, American, or Hungarian oak);
Guado Al Tasso (60% Cabernet Sauvignon, 30% Merlot, 10% Syrah. 14 months in oak); Scalabrone (40% Cabernet Sauvignon, 40% Merlot, 10% Syrah);
and Vermentino (zippy white made with 100% Vermentino).

Other wines from Antinori include:

Bramasole (90% Syrah and 10% Merlot. 14 months in oak);
Merlot (100% Merlot. 14 months in oak);
Vino Nobile di Montepulciano (80% Prugnolo Gentile, local anme for Sangiovese, and 20% Complementary varieties. 1 year in oak);
Sabazio Vino Rosso di Montepulciano (80% Prugnolo Gentile and 20% Canaiolo. 4 months in oak);
Cipresseto (85% Sangiovese, 15% Canaiolo and other red varietals);
Capsula Viola (60% Trebbiano, 40% Chardonnay, Pinot Blanc and other complements) and Villa Antinori Bianco (80% Trebbiano and Malvasia, and 20% Tuscan Chardonnay);
Santa Cristiana 90% Sangiovese and 10% Merlot. Aged in Slovinian oak);
Aleatico (100% Aleatico) and Pian delle Vigne (100% Sangiovese. 2 years in oak).

Contact Information:

Marchesi Antinori Srl
Piazza Antinori, 3, 50123 Firenze- Italy
(Tel) (39) 55 2359848
(Fax) (39) 55 2359877
Email: antinori@antinori.it
Web: www.antinori.it

Winery Details:

D.O.: Toscana IGT and Umbria IGT
Founded: 1385
Area under vine: 970 acres
Grape Varietals: Sangiovese, Aleatico, Merlot, Malvasia, Trebbiano, Chardonnay, Pinot Blanc,Canaiolo, Prugnolo, Vermentino, Syrah, and Cabernet Sauvignon.

Portuguese Recipes - Duck Salad with Apples

2008-01-19T02:57:00.000-08:00

Portuguese gastronomy, while huge in seafood and shellfish, also boasts its fair share of foul dishes. Chicken (Frango) and Duck (Pato) both feature prominently on Portuguese menus. This recipe for Duck Salad is a classic dish, with the complementary flavours of apple and cider vinaigrette creating a sumptuous dish that could be served as an appetizer or as a light summer main course. Duck, traditionally pairs exceptionally well with Pinot Noir (such as Nuits St George, Gebrey-Chamertin, Oregon Pinot Noir, etc), but is also pairs surprisingly well with young Ruby Port. The Portuguese tend to drink Port throughout the meal, rather than just afterwards with Chocolate. The trick is pairing the weight of the dish with the weight of the wine. Why not experiment, and try Port with your main course the next time you prepare duck salad?

Ingredients

240 gr Duck Breasts
1 dl Cooking Oil
200g Croutons
Cider Vinegar to taste
Olive Oil, for frying
100 gr Cooking Apples
25 gr Butter
30 gr Sugar
Salt and Pepper to taste
Lettuce greens for the salad

Preparation

Season the duck breasts with salt and black pepper. Heat the olive oil in a frying pan and when it is hot, brown the duck breasts. As it gains color, take it off the pan and place it in a preheated oven for 10 minutes. Keep the pan and the fat sweated off on the side. After ten minutes in the oven on medium heat, take out the duck, slice it into strips and sauté it again in the pan with the left over juices from the duck, until it is toasty and crunchy.

In a wide brimmed bowl, place the lettuce greens around, and season with salt, pepper, extra virgin olive oil and cider vinegar. Chop the apples up into small cubes and sauté in hot butter. Add a sprinkle of sugar and cook the apples until golden. Place the hot apple cubes over the lettuce, then placing the strips of duck on top and garnished with toasted croutons.

Try this dish with: Ruby Port

Ruby Port is a blended wine whose deep red color reminds one of the precious stone of the same name. Ruby Port is a young, full-bodied fruity red wine obtained by blending wines from various harvests. Ruby Port is not a vintage wine, it is to be enjoyed young and it perfectly accompanies the savory duck flavours.

Recipe and Wine Info, courtesy of Hélio Loureiro, from this famous chef’s book “Recipes to Accompany Port Wine”, edited by the Instituto do Vinho do Porto.

Grappa

2008-01-19T01:53:00.000-08:00

Grappa is a traditional Italian spirit made from the pressed seeds and skins of grapes after the must (grape juice) is used in winemaking. Grappa is made all over Italy, from Tuscany to Naples, to the Veneto. The process is simple: the leftover grapeseeds and skins are fermented without added sugar or alcohol, as the skins are naturally high in residual sugars. After fermentation the Grappa is distilled and it becomes adry, intense, and complex liquor. Grappa is very strong, between 80 and 90 proof. It is served as a digestive after heavy meals. It functions perfectly as a digestive or “Digestivo”, at the end of the meal.

According to Italian liquor laws the grape pomace fermentation can be done directly with water vapor or by simply adding water to the mixture. The laws also allow a certain percentage of lees (dead yeasts) to be used. The techniques have expanded and quality has become a large concern. Techniques have been added, by leaving a higher content of moisture to keep some of particular grape flavors resembling brandy or a fruit based liquor and create higher quality stock. Italian laws require six months of aging. Through these new techniques the varieties of grappa have expounded. Grappa’s popularity has grown in the recent years but was originally known as the poor man’s drink. Now it revered as a quality after dinner drink, such as whisky or cognac. As a digestive after meals, Grappa is meant to be sipped and in Italy. However, it can also be mixed with coffee, or even as a cooking ingredient.

Grappa comes in flavored varieties, which are made by adding natural herbal extracts and fruits that create a surprising array of flavors from cinnamon to strawberry. Distilleria Marzadro is a good example of flavored grappa with Blueberry-Peach, Banana-Fig or Raspberry-Liquorice flavored grappas. Other well known Grappa Producers are Nardini, Brunello, Mangillo and Stock. As the history of grappa and its origins are hotly debated, it is known as a creative use for the leftover remnants from wine making, and due to its high alcohol levels it became an escape from the hard work and cold temperatures. It has become a product of quality and is no longer given this stigma of the common man’s drink. Through the new production technologies and the competition that has been created, Grappa has become quite trendy and stylish, in regards to the many flavors and very creative packaging.

There are many different kinds of “Grappa Like” liquors, made from the remains of grapes after they have been pressed. Anise flavored liquors include Pastis (the typical digestif in Marseille), Ouzo (the Greek equivalent), and Arak (common in the Middle East). Annisette is a French liquor flavored with anise seeds. It is lower in alcohol than the others but has an interesting sweet flavor. Arak is quite a harsh liquor, flavored with various herbs and spices. It is very strong and served as an aperitif. Herbsaint is made in New Orleans and was intended as a substitute for absinthe. It contains a narcotic and is outlawed for US consumption. Ouzo is a very potent Greek liquor, that is usually mixed with water turning it a cream color. Pastis is a French liquor, also served with water. It is one of the highest in alcohol levels and has licorice flavors. Sambuca is a semi-dry traditional Italian liquor that is flavored with anise, berries, herbs, and spices and usually drunk with three coffee beans floating on top. (which are set alight to release the essential oils of the coffee bean into the spirit, creating a delicious flavor).

Spanish Cheese

2008-01-15T01:32:00.000-08:00

Spanish cheese is very rich in diversity, with many intense aromas and intriguing textures. For centuries cheesemaking has been an artisan craft and tradition. Spain has so so many unique microclimates and quality methods of production that it has created its own Denomination of Origin for its Cheeses! This DO, similar to Spanish wines, gives the customer a guarantee of quality and authenticity. Many cheese styles grace the menus in Spain in main dishes and as Tapas, small snacks enjoyed with drinks in the evening.

Manchego Cheese

Manchego, made with 100% ewes milk, is an aged cheese. It can be found semi-cured to cured. It is made primarily in La Mancha. It is one of the most well known of Spain. Manchego is characterized by its shape by its traditional molds. It is shaped in a circle but has zig-zag patterns across the sides of the cheese and a wheat-ear pattern of the top and bottom. Don Quixote’s cheese in Cervantes book, Manchego comes in two types. The farmhouse type is made with unpasteurized sheep’s milk, and the industrial type made with pasteurized milk. It has been protected by its DOC appellation (Denomination of Origin and Quality) since 1984. The DOC requires it to be made from milk from a strictly Manchega sheep breed, as well as a minimum of 60 days aging. Its flavor and crumbly texture make it the perfect partner for wine and bread. Manchego cheese is sliced and served up as a Tapa in virtually every bar in Madrid, Spain’s vibrant and charming capital.

Zamorano Cheese

Zamorano is made from Ewe’s milk in the region of Zamora in Castilla y Leon (near the wine producing region of Toro, about 3 hours northwest of Madrid). It is cured with varying levels of aging. This cheese’s super high quality results from the breeds of sheep, the climate, and the long cellar aging process. Zamorano cheeses are aged in the same cellars as the proprietors’ wines. They are encouraged to develop mold on the rind. They are turned often, and rubbed with olive oil, giving the cheese a dark color. Zamorano is primarily eaten on its own or with a full-bodied wine or with crackers or olives. It can also be melted into an omelet and is delicious when paired with Sherry.

Idiazabal Cheese

This smokey cheese originated in the Goierri valley of the Basque region of Spain. It is aged from semi-cured to cured and solely made from raw sheep’s milk. Idiazabal is a robust and sharp cheese. It is made to be ripened for a long time, and can last in your fridge for months. Idiazabal is made both by small production farmers and also larger industrial firms. It has a high level of acidity and low levels of fat. It is heavy with natural young lamb’s stomach lining, giving it a spicy taste. It has a dry crumbly texture. Idiazabal received its DOC in 1987. Only unpasteurized milk from Latxa breed of sheep can be used. The DO also ensures that the milk be curdled with natural lamb curd, and permits external smoking of cheese. Idiazabal cheeses are pressed aged fro a medium to long duration and are generally unsmoked. Idiazabal is matched with barbequed or grilled meats, melted on hamburgers, eaten in salads. It can always be served with bread or crackers. It is best matched with a full-bodied wine.

Majorero Cheese

This tasty cheese is made in Fuerteventura, one of the southeastern, Canary islands. It is made with goat’s milk and is aged from aired to very cured. It can be found in three different presentations. It can be rind rubbed with oil, rubbed with pimento of with “gofio” (roasted cornmeal). This versatile cheese has a fine creamy texture. It fits well over pasta, potatoes, rice, or vegetable dishes. It is traditionally served as an appetizer with olive oil and rosemary. Local white wines made from the Malvasia grape, such as the popular brand of “El Grifo” suit it perfectly.

Mahon Cheese

Mahon is located in Menorca, Spain. Mahon is served fresh to very cured. It is made from raw or pasteurized cow’s milk. Mahon is located in the northern most part of the Balearic Islands in the Mediterranean. There are many varieties of this cheese, but they are all made for long-term aging and storage. The rind is rubbed with either oil or paprika, and the cheese itself is compact and crumbly. Today the Menorca cows have superior health and genetic selection. It is one of the largest milk-producing areas in Spain. Mahon was given its DO in 1985. Mahon is one of the most versatile cheeses in Spain. Its creamy texture makes it an ideal topping for pasta, potato, rice, and vegetable dishes. It is traditionally served as an appetizer with olive oil and rosemary.

Tetilla Cheese

This cheese is made from cows milk. It is aged from soft to semi-cured. This is the resident Galician dessert. It is shaped like a breast (complete with nipple at the top) which is how it received its name (“Tetilla” means “little tit”). It has a yellow straw colored rind with a soft paste, thick and smooth character. It has a clean smooth flavor and can be eaten at any time of day. It can also be used in cooking as it melts easily with heat. It is the most popular traditional cheese in Galicia. Tetilla is a favorite of Spanish children, with crackers or fruit. It melts to make superior sandwiches and can also just be spread cold over bread. Delicious with white Albariño wines from Rias Baixas.

Cabrales Cheese

This cheese is made from whole unpasteurized cow, goat, and sheep’s milk depending on the season. It is aged and cured. Its origins are in Asturias. Cabrales is blue cheese and has been said by food journalists to be a ‘complex masterpiece, one of the worlds most striking cheeses.’ Cabrales cheese is the most well known blue cheese in Spain. It is always wrapped in foil with the DOC logo. Cabrales cheese is produced in limited quantities, using traditional methods. Raw milk is used to produce it mixed with lactic and enzymatic coagulation techniques at low temperatures to process the cheese. The whey is drained naturally and then salting of the rind is done by hand. The cheese is then aired for 3-4 weeks in caves. The slow aging process continues with manual hand turning until the paste has become grown over with mold. This deep blue veining results in a thick texture and a creamy spicy flavor. The DO was established in 1981. Cabrales goes well with salami and full-bodied red wines. As a dessert it goes well with Amontillado and Oloroso Sherries. It is used in many recipes to enhance flavors in sauces and salads. Melted over meats or mixed with cream to make a spread this versatile cheese can be adapted to many uses.

Roncal Cheese

This delicious cheese is made from sheep’s milk in the beautiful Valle del Roncal in Navarra. It is aged for at least 4 months, from cured to very old. It is made from the milk of the Laxta or Aragonese sheeps. It is a heavy cheese between 2 and 6 lbs. and has a fat content of 40-50%. This is a traditional artisan cheese with unwritten procedures and family secrets. It is traditionally cylindrical with a dark gray rind. Its flavor is acute and controlled, emitting a buttery taste and a dried fruit and mushroom aroma. Serve it with the local red Navarran wines from fabulous producers like Ochoa or Guelbenzu.

Barcelona Gastronomic Dining Experience

2008-01-15T01:19:00.000-08:00

Here's a recent dining experience here in Barcelona at Neichel...you might enjoy... Jean-Louis Neichel, of Barcelona's eponymous (Michelin starred) restaurant, has entrusted his 19-year old triplets to me for the summer. I met them, all three together, at Jean-Louis's restaurant the other night. They were like puppies...lightly mottled with a sprinkling of freckles and very short curly hair...and when they're all together you can't tell them apart at all...And what a dinner!!

Nine courses, flawlessly produced.....first a little aperitif of vichyssoise...with a dollop of sobrasada, asparagus with salicornia (sea asparagus), two spiky sea snails, and an aubergine chip...served with a lovely white Abadal white wine from Pla de Bages...a Picapoll grape producing a fresh and full-bodied, floral, fruity, and earthy brew...all at once......then a carpaccio de pato (fine-sliced duck) with white summer truffle from Huesca in the central Pyrenees...and a few peas and avocado slices and celery root on a tiny bed of sauerkraut...(aha - the Alsatian touch!) . Breads...perfect....whole wheat, black olive, walnut...

...then a lobster salad with a gamba de Palamós...fat-tailed bright red jumbo shrimp, more white truffle, and little morsels of salmon roe, green beans, baby fava beans, a lobster tartare -- raw lobster paste covered with salmon carpaccio...all in tiny portions, enough for a mouthful and a half...dill and chives spread around for aroma...and a little taste......and then...foie...duck liver, natch...with baby favas, peas, slender calçóts (long stemmed spring onions), more white truffle (he was clearly lavishing us with nuggets)...a crisp of something, potato, I think and a fine slice of bellota, acorn-fed Iberian ham...young garlic and a white asparagus..

Next up was merluza (hake), accompanied by aromatic and dark meadow mushrooms called moixernons --thus a subtle mar i muntanya combination-- chunks of lobster, a scallop, and slice of salmon, with a few tiny stalks of salicornia, sea asparagus, nicely salty.....and then espardenyes, the delicious sea slug endemic to the Costa Brava, so-named for its resemblance to the rope soles of espadrilles, or possibly because it was originally either thrown back into the sea or trampled underfoot in the bilges of the lateen-rigged fishing boats until someone discovered how aromatic and maritime they tasted...with more salicornia on a bed of sun-dried tomato...

The final adventure was the wood pigeon, red almost purple breast meat, with a side consisting of a single beet chip on chestnut purée and a tiny piece of broccoli and a chunk of apple......while the wine turned red in honor of the dark meat...continuing with the Abadal vineyard...a Tinto Reserva 1998...Cabernet Sauvignon, Merlot, and Syrah...60%-30%-10% respectively...very Mediterranean, woodsy, fruity, earthy, spicey...

...and the cheese trolley...some 50 kinds of French and Spanish cheeses, of which we sampled an Alsatian Munster, a Pont l'Évêque from Normandie, a Saint Marcellin from just west of Grenoble, and a goat cheese from Aracena, in Spain's green and mountainous southwestern corner of Huelva.

Did you say dessert? Well, as a matter of fact...a lichi nut sorbet, a lemon mousse, a rhubarb coulis, and a black chocolate wafer followed by expresso...and...we were done...What a tour de force...

n all, over half a hundred different pristine ingredients served in discrete quantities, combined and balanced wisely with aromatic sauces, more natural juices than sauces...flavorful but exquisitely light...

The triplets have found a home...

By George Semler

Spanish Recipes - Albondigas

2008-01-14T23:06:00.000-08:00

Spanish Meatballs are made with a blend of veal and pork, rather than 100% minced beef. They are smaller than Italian meatballs. Albondigas are typically served in Tapas bars all over Spain (in the classic clay dishes) and often as the main course of the “Menu del Dia”, particularly in the colder months. Albondigas are made with various sauces (the most typical is the white wine sauce, and there are almond based and tomato based sauces as well). They are usually served on their own (not with rice or pasta). They are delicious, and pair perfectly with the rich red wines from La Rioja or Ribera del Duero. This recipe for Spanish Meatballs (Avila style) has been contributed to Cellar Tastings by Javier Francisco Martin Galan, a Madrid based Fashion Designer and Culinary Enthusiast. This recipe has been passed down in his family for generations.

Ingredients

2 pounds of Mince (¾ Beef or veal with ¼ Pork)
1 cup Whole Milk
2 Eggs
4 Cloves Garlic
3 ½ ounces Breadcrumbs
Flour to coat meatballs
Parsley
Salt and Pepper to taste
Olive Oil for frying

Sauce

1 Large Onion
1 cup White Wine
Olive Oil for frying

Preparation

Place the mince in a large bowel. In a separate smaller bowel, soak the breadcrumbs in the milk. Add two eggs to the breadcrumb mix, stirring with a wooden spoon. With a pestle and mortar, smash the garlic. Chop the parsley. Add the parsley and garlic to the breadcrumbs blend, and then place contents into the blender until fully smooth. Place all of the contents of the blender into the larger bowel of mince, stirring with a wooden spoon until fully blended. Now you will begin to form the meatballs. In your hand, take one or two tablespoons of the mince and roll it into a ball. Place the ball in a teacup, cover it with your hand, and shake. This gives the meatballs a good, round finish and makes them denser and more compact which will protect them from breaking apart when frying. Cover the balls in flour.

Once you have formed all of the meatballs, heat a deep pan and fill half way with olive oil. When the olive oil is extremely hot, place the meatballs in the pan and brown them entirely. Be careful not to burn the meatballs, keep turning them until they are browned. They don’t have to be cooked inside at this point. In a separate pot, place a one inch deep layer of olive oil and heat. Finely dice the onions and add the onions to the hot pot. Fry the onions until golden and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine and 1 cup of water. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary. Bring to a boil, and then lower heat to simmer for 30 minutes during which time the meatballs will cook fully inside. Add salt and pepper to taste. Serve the meatballs with a full bodied, Spanish wine.

Try this dish with: Mas Doix , Doix Costers del Vinyes Celles, Priorat region

Priorat is fast becoming Spain’s chicest regions for super high quality boutique wines, adored by the wine critics and collectors alike. The Llicorella slate like soils are extremely high in minerals and are one of the key factors to the quality and ageing potential of Priorat wines. Low yields are another factor. The most famous wines of Priorat include L’Ermita from Alvaro Palacios, Clos Mogador from Rene Barbier and Clos de l’Obac from Carles Pastrana. Mas Doix is the new darling of many wine magazines, and has recently received the spectacular score of 98+ from Robert Parker. Parker says: “A prodigious effort, the 2001 Doix is a blend of 55% Grenache (from 90+ year old vines) and 45% Carignan (from 100+ year old vines). There are about 300 cases for the U.S. market. An inky/purple color is followed by sumptuous aromas of scorched earth, creme de cassis, graphite, licorice, and a hint of balsamic vinegar. Rich, unctuously-textured, and full-bodied, but tremendously layered and nuanced, I was surprised to learn it was aged in 100% new French oak. The finish lasts for 50+ seconds. It should evolve nicely for 12-15 years, possibly longer." 98+ Points! Robert M. Parker, Jr.'s The Wine Advocate, Issue 152

Wines and Wineries from Greece

2008-01-14T10:43:00.000-08:00

Greece has been producing wine for, quite literally, thousands of years. The writings of great philosophers including Homer, Plato, Virgil and Pliny, testify to the production of wine since the 13th century BC. The Greeks taught the Romans about wine production, the Romans took this knowledge to Gaul (France) and the rest is history. For a country with such an illustrious wine history, it’s tragic that “Retsina” (wine to which pine resin is added during fermentation, and a wine responsible for many a tourist’s hangover) is the only wine known to most foreigners. Some superb wines are being produced in Modern Greece in the Peloponnese, Crete, Samos, Patras, Santorini, and more. Greece is beginning to understand the potential of wine tourism, and now many of the beautiful wineries, particularly on the Greek Islands, are open to the public. The following short overview highlights the main wine regions and grape varieties of Greece with related links to find out more information.

Wines from Northern Greece

Naoussa, Goumenissa and Amyntaion are the main sub regions (in Macedonia and Thrace), with Naoussa being the most highly regarded. Xynomavro is the principal native grape variety, a red grape used to make extra dry wines. In Naoussa, the grapes are grown on Mount Vermio at altitudes of up to 1100 feet. The wines here are oak aged and increasingly, fermented in oak barrels (improving the quality). Boutari is the biggest winery brand in Naoussa. In Goumenissa, Xynomavro is again the main red grape, but smaller amounts of sparkling rose wine is also made with a blend of the Xynomavro and Negoska (to make a “Blanc de Noirs”). Another famous wine from northern Greece is Cotes de Meliton, which is a newish appellation located on the slopes of Mount Meliton. The winery tends to veer away from Greek varietals, opting for classic French ones instead, like Cabernet Sauvignon and Chardonnay. Saying that, a white wine made of the native Malagousia grape has been successful.

Wines from the Peloponnese

This beautiful southern Greek region is home to quite a few wine Appellations. The most famous AC in Greece, Nemea, is located here, along with Patras and Mantinia. In Nemea, the most common grape grown is the velvety rich Agiorgitiko. The soil where Agiorgitiko is cultivated is red and the resulting wines are an intense, flavourful quality red. Top brands of Nemea include the wonderful Gaia Estate (whose wines are available from London to New York in top wine merchants). Gaia Estate was founded in the early 90’s in Santorini and expanded their company to build a phenomenal winery in Nemea in 1997. Their winemaker, Yiannis Paraskevopoulos, is today considered one of Greece’s best. In Patras, and interesting sweet red wine is made from the Mavrodaphne and Korinthiaki grapes. It’s made in a Port wine style and can be aged for up to 10 years in oak. The other typical wine from Patras is the local dry, white wine made with the Rhoditis grape and called “Patras”. There is also a sweet Muscat wine made in the French Vin Doux Naturel style. In Mantinia, a smaller sub-region, the classic wine is Moschophilero, a sweet white wine made with red grapes.

Wines from Santorini

Santorini is one of the most popular tourist destinations in the Greek Islands. It’s amazing that they have been able to maintain their traditional wine industry despite the pressure from hotels to build. The wines produced on the gorgeous volcanic island are mainly white and typically sweet. The most famed wine is Asyrtiko blended with Athiri and Aedani, producing a luscious honey wine. Vissanto is another wine made, clearly showing the Italian influence on the island’s history, made in the same way as Vin Santo in Italy with partially dried grapes to produce a thick almost elixir of a wine. The one thing all of the wines from Santorini have in common is their powerful nose; the Asyrtiko is especially aromatic. To producers of Santorini wine include Boutari, Hatzidakis, Santo, Roussos and Nomikos.

Other Greek Wines

Wines are produced all over the Greek mainland and islands, but there are a few certain wines that stand out above the rest. In Cephalonia (the Ionian island close to Corfu and Zante), a famed sweet Muscat is made along with an interesting white wine called Robola, which produces bone dry, perfumed wines. Ribbolla is a grape grown in Northern Italy, and due to Cephalonia’s history, it is quite possible that the grape is the same. A sweet red wine is also made in Cephalonia, made with a blend of Muscat and the native Mavrodaphne grapes. In the island of Lemnos, one of Greece’s most famous wines is produced- Muscat of Lemnos made with the - Muscat de Alexandria grape. In Samos, another famed Muscat is made, simply called “Muscat of Samos”, made with the Muscat a Petits Grains. The Muscat wines of Samos can be fermented dry or can be unctuously sweet such as the “Samos Nectar”. Finally, one of Greece’s other famed wines would have to be the Liatiko red wine produced in the Daphne sub region of Crete.

Wines and Wineries from France

2008-01-13T10:42:00.000-08:00

While France wasn’t the first country to produce wine, the French were the first to give modern winemaking a kind of quality control assurance. French wine regions have become “brands” in themselves, such as Sancerre, Chablis, Champagne, Muscadet, Beaujolais, Bordeaux (or Claret), Nuits St. George, etc, because of the AC. France invented the Appellation Controlee system- a set of rules and regulations to be adhered by winemakers and grape growers, with the aim of guaranteeing quality and creating a recognizable brand name that consumers can trust. While France has lost considerable market share, particularly to Australian and Chilean wines, France hasn’t lost its sparkle and many lesser - known wine regions such as the Languedoc are producing smashing wines.

Champagne

Champagne is the ultimate prestige wine. It represents celebration, and success. When there’s an important event like a wedding, christening, birthday, retirement party, etc, “real” champagne is nearly always chosen. The region of Champagne has done the most successful job of branding in the world of wine. While other “Champenoise method” wines are made elsewhere, such as Cava in Spain, Franciacorta in Italy and “Traditional method” sparklers, everywhere from New Zealand to California, on a special occasion, we still seem to opt for Champagne. Champagne is made in the northeast of France around the towns of Reims and Épernay. The three classic grapes used to make Champagne are a Cuvée (blend) of Pinot Noir, Chardonnay and Pinot Meunier. Blanc de Blanc means the Champagne is made with only Chardonnay and Blanc de Noirs indicates the wine has been made from all black grapes (Pinot Noir and Pinot Meunier). Top crème de la crème Champagne brands include Krug, Veuve Clicquot (the “widow”), Bollinger (James Bond always had a bottle of “Bolly” on hand), Pol Roger (Winston Churchill’s favorite), and Louis Roederer (whose “Cristal” champagne is one of the most expensive in the world, adored both by Rap stars and heads of state).

Burgundy

Burgundy is one of the loveliest wine regions to visit in France. Picturesque, medieval villages and neat patchwork vineyards abound. Sub-regions and towns have themselves essentially become brands such as Chablis, Mâcon, Pouilly-Fuissé, Gevrey-Chambertin, etc. Burgundy (Bourgogne) is divided into sub-regions, from north to south being: Chablis, the Côte de Nuits & Côte de Beaune (together, the two form the heart of Burgundy’s Côte d’Or), Côte Chalonnaise, the Mâconnais and finally, Beaujolais. The most famous red wines are the “Crus” such as La Tâche & Romanée –Conti (Vosne –Romanée), Grands Échezeaux (Flagey- Échezeaux) and Clos de la Roche (Morey-St-Denis). Prestigious white wines from Burgundy include: Corton-Charlemagne (Ladoix-Serrigny) and le Montrachet (Chassagne-Montrachet). Other famed wines include Meursault and Puligny-Montrachet (white) and Volnay, Santenay, Pommard and Auxey-Duresses (red). The main grapes used in Burgundy are Chardonnay for whites (such as Chablis) and Pinot Noir for reds. In Beaujolais, the region famous for its “Nouveau Beaujolais” (new young wine), the grape used is Gamay and produces light, fruity wines in communes such as Moulin-à-Vent, Brouilly and Julienas. Big brands in the Côte d’Or (who are the wine merchants, negociants, of Beaune) include: Louis Latour, Joseph Drouhin, Bouchard Père & Fils and Louis Jadot.

Bordeaux

The name Bordeaux evokes images of beautiful Chateaux and expensive wines, both of which are true. Bordeaux makes some of the most sought after wines in the world such as Mouton-Rothschild, Château Latour and Château Margaux. The region has a long winemaking history, with scribblings of the first wine critic, Pliny, dating back to AD 77. The real history making began in 1855 when Bordeaux was the first wine region to lay boundaries and classifications of their wines, creating the groundwork for the AC system, used all over France today and emulated in all other wine producing countries. The Gironde river flows inland from the Atlantic, splitting in two (called the Garonne and the Dordogne) around the town of Lamarque. Between the two rivers is a white wine region called “Entre deux Mers” (“between two seas”), and delicious grassy whites are made from Sauvignon Blanc and Sémillon. West of the Gironde lie the important red wine ACs of (from north to south): St- Éstephe, Pauillac, St-Julien, and Margaux. The wines here are dominated by Cabernet Sauvigon and blended with Merlot and Cabernet Franc. Southeast, on the “right bank”, are the important wines of St Emilion and Pomerol. In Pomero, you find the exquisite winery of Château Petrus (the most expensive wine in the world). On the Right bank, wines are dominated by merlot as opposed to Cab Sauv. Further south, west of the Garonne, the important sweet wines of Sauternes are produced, Château d’Yquem being the most highly regarded.

Rhone

The gorgeous town of Avignon lies at the southern end of the famed Rhône wine region. The Rhône is divided into “northern” and “southern” sub-categories. The northern Rhône produces nearly all red wine (apart from Condrieu, which makes famous white wines from the Viognier grape), from the spicy Syrah varietal. The great Rhône communes include Côte Rôtie (Marcel Guigal being the most famed producer), St-Joseph, Crozes-Hermitage, and Cornas. The southern Rhône’s most famous wine has got to be Châteauneuf-du-Pape, located just north of Avignon and named after the “Pope’s new castle” (referring to the relocation of the Papal court to Avignon in the 14th century). Châteauneuf-du-Pape wines are mainly red and extremely rich, made with Syrah and up to 13 permitted grape varietals, which tend to be limited to Grenache and Mourvèdre but can include Terret Noir, Picpoul Noir, Cinsault and Counoise. Other top quality ACs in southern Rhône are Gigondas, Cairanne and Vaqueyras (for reds), Tavel and Lirac (for Rosés) and Rasteau and Beaumes-de-Venise (for sweet “Vin Doux Naturels” and dessert Muscats). Famed producers of the south include Château de Beaucastel and Château de Saint Cosme.

Languedoc, Provence and Southern France

While some wine producers who enjoy being located in leading ACs like Chablis, Margaux and Champagne and have become complacent, depending on the brand to sell inferior wines, producers in the south of France have been innovating. Languedoc, particularly, has received attention for its “flying winemakers” (consultants who come in from abroad, bringing new techniques and viticultural advice). Many wineries have realized the importance of “Varietal Branding” (putting the name of a grape in the bottle, such as Chardonnay” or “Cabernet Sauvignon”) as France has lost market share to producers in Chile and Australia who have capitalized on this already. Languedoc is seen as a good value for money region, and excellent wines are being produced using the traditional grapes- Viognier, Rousanne and Marsanne (for whites); Grenache, Mourvedre, Carignan, Syrah and Cinsault (for reds) and Muscats (for sweeties). St Chinian, Corbieres, Minervois and Faugères are great sources of inexpensive, top quality reds. Lovely sparkling wines and still whites come from Limoux. Rivesaltes is a village well known for its dessert wines. The best wines from Provence are their Rosés (made of Grenache), which perfectly accompany the delicious Mediterranean cuisine and weather.

Wines and Wineries from New Zealand

2008-01-12T10:40:00.000-08:00

Twenty years ago, nobody could have imagined that a tiny country in the South Pacific, more famous for wool production than wine, could have made wines great enough to challenge the famed wines of Pouilly Fume or Sancerre at international wine competitions. New Zealand Sauvignon Blanc is one of the biggest success stories of the twentieth century. Wines such as Cloudy Bay’s Sauv Blanc have become mythical and roll off the tongue of wine connoisseurs everywhere. The best-regarded wine regions include Marlborough, Otago and Nelson on the South Island and Hawke’s Bay, Waikato and Gisborne from the North Island. The grape of the 21st century is considered to be Pinot Noir, with examples of Kiwi Pinot giving the Burgundians a run for their money.

Gisborne

Located on the east coast of the North Island, Gisborne is one of the largest wine regions in New Zealand, producing 1847 ha. Prncipally a white wine region, the grapes produced in Gisborne have traditionally been used primarily for blending (particularly Muller-Thurgau, the grape staple for wine in a box). However, premium wine has become the focus and sub regions such as Poverty bay are knocking out smashing wines. Apart from elegant Chardonnays (Villa Maria in particular, makes a wonderful Chardonnay), Gewurztraminer and Chenin Blanc are also becoming more widely planted. Wines from this region are zippy and fresh, and perfectly designed to be drunk young.

Best Producers: Villa Maria, Robard & Butler, Corbans, Matua Valley, Millton, Montana, Nobilo, and Revington.

Central Otago

Located on the South Island, Central Otago is the only wine region in New Zealand with a continental climate. Cooler than the Mosel in some areas, it has perfect conditions for Pinot Noir and Riesling. It is the most southern of New Zealand’s wine regions and has various sheltered areas with optimum growing conditions and microclimates. Early-ripening varieties such as Gewürztraminer and Chardonnay do very well in this region. Pinot Noir also fares amazingly well in this microclimate. Some of the best Kiwi Pinots are coming from Central Otago There are 31 wineries currently planted in this area, but it is one of the fastest growing regions in the country. Bendigo is the area to watch here.

Best producers: Chard Farm, Bannockburn Heights, Felton Road, Gibbston Valley, Rippon Vineyard

Hawkes Bay

Also on the North Island, Hawkes Bay is New Zealand’s oldest and most prestigious area. It has about 2800 ha of vineyards and ideal tierra and microclimate conditions to produce a range of wine styles. This wine region is the driest in New Zealand. Chardonnay, Cabernet Sauvignon, and Merlot have been well accepted. Sauvignon Blanc varieties tend to be fruity and Syrah varieties are showing good prospects. Bordeaux blends and Sauvignon Blancs are really the stars of the region.

Best producers: Babich, Church Road, Clearview Estate, Collards, Coopers Creek, Corbans, Craggy Road, Delegat’s, Matua Valley, Mills Reef, Morton Estate, Ngatarawa, CJ Pask, Stonecroft, Te Awa Farm, Te Mata, Trinity Hill, Vidal, Alpha Domus and Esk Valley.

Marlborough

he most internationally famous wine Kiwi wine region, Marlborough is located on the northeastern tip of the South Island. This high demand region is growing rapidly despites its dry summers and frosty winter weather. Montana Wines was the first vineyard in the region taking on a lot of risk in scale and unlikely potential. After Montana’s monumental success with Sauvignon Blanc, the region has been growing rapidly. It is New Zealand’s largest wine producing area with over 60 winemakers. The greatest asset of Marlborough is its long days and dry fall weather, cool nights, and well-drained soils. Frost protection measures and a great level of irrigation keep this region on its feet. This region produces stunning Sauvignon Blanc’s and world- renowned Chardonnay. Riesling is a star quality wine with enchanting lime and fruit flavors. Sparkling wines are traditionally in Marlborough blended with Chardonnay and Pinot Noir. The most famous Sauvingon Blanc in the country is made here, Cloudy Bay. Cloudy Bay, a complete cult wine, now forms a part of the French Veuve Clicquot House, along with the delicious sparkling wines of Pelorus.

Best producers: Cloudy Bay, Babich, Cairnbrae, Cellier, Cloudy Bay, Pelorus, Collards, Corbans, Cottage Block, Huntaway, Stoneleigh, Craggy range, Kim Crawford, Oyster Bay, Fromm, Goldwater, Hunter’s, Lawson’s, Montana, Nobilo, Selaks, Seresin, Vavasour, and Villa Maria

Other Regions

Other New Zealand wine regions include: Nelson (some of the country’s best “boutique wineries”), Martinborough (a sub-sub region of Wellington County, making top Pinot Noirs), Canterbury (outside Christchurch), Auckland County (over 80 wineries, mainly red wines), Waikato excellent region for late harvest Botrytized wines).

Wines and Wineries from Italy

2008-01-11T10:41:00.000-08:00

Italy, known by the Greeks as “Enotria” (Land of Wine) is home to an astounding 2,000 indigenous grape varietals. The diversity of Italian wine styles and names is mind boggling and fascinating for the wine lover. Perhaps the best-known wine from the Italian Peninsula, to foreigners, is Chianti. Who hasn’t used one of the straw covered flasks as a candleholder during their college years? Luckily, Chianti these days tastes a lot better than the stuff we drank in college, particularly in Chianti Classico. Chianti comes from the greater region of Toscana, or Tuscany, famed for top producers such as Antinori, and wine styles such as Brunello di Montalcino, Vino Nobile di Montepulciano, Verniacca di San Ginignano and “Super Tuscans”.

Franciacorta

This tiny beautiful wine region located just in between Lake Como and Lake Garda, near the town of Brescia. The region is most famous for producing Italy’s most prestigious traditional method sparkling wine. While Venice’s Prosecco is better known abroad, to Italians themselves, Franciacorta is the crème de la crème sparkler. Called “The Champagne of Italy”, this Spumante has in fact beat Champagne wines in blind tastings. Top wineries include Bellavista and Contadi Castaldi (both of which belong to Italy’s famous Moretti family, who also own many Relais Chateaux in Italy and wineries in Tuscany and Sicily), Ca’ del Bosco (a beautiful winery equally famous for its “ambassador”, Maurizio Zanella as its classy wines, including Franciacorta Cuvee Annamaria Clementi) and Cavalleri (a family who have a winmaking history that goes back to the 15th century and who nowadays make excellent sparklers, and still whites and reds, including single vineyard “Terre di Franciacorta”). Grapes generally used in the production of DOCG Franciacorta include: Chardonnay, Pinot Bianco and Pinot Nero, with smaller amounts of Riesling, merlot and cabernet Sauvignon being used for the still reds and whites.

Italian Islands- Sicily and Sardinia

Wines from Southern Italy have, until recently, held far less prestige than the glamorous wines from the north (Amarone, Brunello and Barolo, for example). Two of the largest islands in the Mediterranean, Sardinia and Sicily both have a wine culture that dates back literally thousands of years. While these beautiful regions have long been the source of bulk wine, they have recently risen to the demands of the international palate and are now being led by a few key wine producers in the objective to make quality wine and raise the profile for their wine regions. In Sardinia, Sella & Mosca are without a doubt the leading producer. The winery dates back 110 years and the winemaker Mario Consorte has become quite famous for his bestselling Vermentino di Sardegna, and top red Alghero Cabernet Marchese. Grapes used in Sardinia’s wine production include Vermentino, Moscato Nasco and Malvasia (whites) and Cannonau, Carignano and Bovale (reds).

Sicily, world famous for its sweet Marsala wines, is now becoming famous for “California style” reds and whites. Planeta, in particular, has gained huge international acclaim. Their chardonnay is considered th ebest in Italy as a whole, and their Santa Cecilia (a blend of the local Nero d’Avola, Cab Sauv and Merlot) has become a cult wine. Other notable producers in Sicily include COS Vittoria (in Ragusa, making an excellent red wine called “Cerasuolo di Vittoria”), cantine Torrevecchia (owned by the Favuzza family, making interesting Syrahs and nero d’Avolas, including “Rosso Casale dei Biscari”), Colosi (a historic winery, making “Malvasia delle Lipari” and a gorgeous “Passito di Pantelleria”, both sweet wines) and Benanti (one of the most famous producers making wine on the slopes of Mount Etna).

Piedmont

This lovely land of castles and vineyards, truffles and chocolate, is also home to one of the most famous wines in the world-Barolo. Barolo, and the equally famous Barbaresco, are both made with the inky Nebbiolo grape, called “Nebbiolo” because of the “nebbie” (mist) ever present in the atmospheric hills. Barolo has been brought to the world stage thanks in large part to the famed winemaker Angelo Gaja (who also makes superb Barbarescos and has new ventures with Super Tuscans in Bolgheri). Other famous wines from the Piedmont region include Asti (Moscato d’Asti, a sweet sparkling wine), Fresia di Chieri (a sparkling red wine made from the light Freisa grape), Barbera (the “new” stylish red wine, most famously made in Asti and Alba), Dolcetto (another great red, much lighter than Nebbiolo, made in the Langhe sub region), and Gavi (classy white wine, made south of the town of Alessandria). Top wine producers in Piedmont include: Bruno Rocca, Bruno Giacosa, Pio Cesrae, Marchese di Barolo, Alassia, Prunotto, and La Scolca. Piedmont is a particularly wonderful place for the wine loving tourist as many cellars are open to the public.

Tuscany

Brunello di Montalcino, Vin Santo, Chianti Classico and Vino Nobile di Montepulciano all of these mythical wines hail from the same lovely region- Toscana, Tuscany. The principal red grape varietal, responsible for all DOCG reds, is Sangiovese. Sangiovese clones are also used widely. The grape is capable of producing rich red wines with body and depth and is suitable to long oak ageing. Brunello di Montalcino is probably the most sought after example of Sangiovese, with Rosso di montalcino a close second. Top producers of these excellent wines include: Argiano, Barbi, Castello Banfi and Il Poggione. Montepulciano, a superbly preserved medieval village, produces some delicious red wines, the Vino Nobile, and also the famed dessert wine, Vin Santo. Avignonese is the most famous, rare and pricey example of Vin Santo. Boscarelli is another great winery.

Chianti Classico (the best of the Chiantis; the second best regarded sub region of Chianti being Chianti Rufina), is probably the most famous Italian wine there is. While there are some poor producers selling inferior wine with under the Chianti umbrella, there are some truly great Chainti wines. Chianti Classico stretches south from Florence to Siena and is one of the prettiest wine regions in Europe. World class vintages have included 1997 and 1990, with the wines of Badia a Coltibuono (owned by the Stucchi family), Marchesi Antinori (also famous for his Super Tuscans “Tignanello”, “Orenallaia”, “Masseto” and his Cab Sauv dominated “Solaia”) and Castello di Volpaia (a world class winery located in the gorgeous hamlet of Volpaia, making lovely Chiantis and Super Tuscans like “Balifico”), being some of the most prestigious and well-respected.

“Super Tuscans” are wines that have not been allowed to receive DOCG status (Denominazione di Origine Controllata e Garantita, the highest appellation in Italy) as they have been made with “non traditional grapes”, namely Cabernet Sauvignon and Merlot. Having the DOCG and being able to sell wine at hefty prices have nothing to do with each other as is evident in the prices of the superb “Super Tuscan” wines of Sassicaia and Tignanello. Southern Tuscany, Bolgheri and la Maremma, are the home to these “Super Tuscans”, and where it was once provocative to blend Sangiovese with French varietals, now it seems many producers are doing it with excellent results. Fabulous wineries include: Petra, Massa Vecchia, Erik Banti and Tua Rita.

Veneto

The Veneto, located in the Northeast of Italy with Venice being the most famous city, is home to some great classic wines such as Amarone della Valpolicella (rich red), Prosecco (sparkling “Spumante”), Soave (a light, refereshing white wine made with Garganega) and Recioto (similar to Amarone). Venice’s most famous drink, to be enjoyed at Harry’s Bar (which attracts American actors, European Counts and Dukes and curious tourists), is the Bellini- a gorgeous blend of Peach nectar and Prosecco. Bellinis are commonly served at Italian weddings and as aperitifs in Venetian households. The King of Veneto wines, though, is most certainly the unctuous elixir wine, Amarone della Valpolicella. Amarone is powerful, rich, and can be 15-16% and is served with game, roasts and smelly cheese. Amarone is made by partially drying the grapes ( ablend of Corvina, Molinara and Rondinella), concentrating the sugars like in raisons, and then added the juice from these grapes to the blend. Two of the best producers of Amarone include Allegrini, Zonin, Santi, Zenato and of course, Masi. Other famed wines from the Veneto include Lugana (delicious white with distinct pear flavours), Bardolino (a light red made at the shores of Lake Garda) and the other typical light red wine Valpolicella (made with the same grapes as Amarone).

Wines and Wineries from Chile

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The image of neatly lined rows of vines grown around a lovely, historic, Spanish style winery with the backdrop of the snow-capped Andes Mountains has got to be one of the most breathtaking snapshots of wine production in the world. Winemaking was indeed begun by the Spanish “Conquistadores” and clerics in the 16th century. However it was the French who had a greater influence on Chile’s wine industry. When the vine eating parasite “Phylloxera” created utter havoc in Europe’s vineyards in the 1800’s, French winemakers brought over vines from Cabernet Sauvignon and Merlot to plant vineyards. Much like the rest of the “New World”, Chilean wines remained unknown to most of the world until the last 20, even 15 years. The Chilean wine industry has been phenomenally successful in a short amount of time, thanks to major quality improvements, investment, excellent growing conditions and an acquired reputation as a source of good-value, consistent wines.

Aconcagua Valley

The Aconcagua Valley lies North-west of Santiago, the Chilean capital city. This region includes the Calle Del Aconcagua, home to the famous, Errazuriz at Panquehue, and further west is the Casablanca Valley. Cabernet Sauvignon, Metlot, Chardonnay, and Sauvignon thrive in this cooler coastal climate giving great potential to the region for premier wines. Cool nights and a long growing season are well suited for the Bordeaux red varieties.

Best producers: Chadwick/Mondavi, Concha y Toro, Valle del Aconcagua, Errazuriz, Gracia, Sena (the high-end joint project of Mondavi and Errazuriz)

Casablanca Valley

Casablanca is a sub-region of the Aconcagua Valley, but has made quite a prestigious name for itself. Here, some of the best Chilean white wines are produced. The main vineyards of Casablanca were first planted in the early 1980s and the valley has a very cool climate benefiting from the coastal fog. The area has a drip irrigation system, which allows vintners to have better control over the ripening process. Chardonnay and Sauvignon Blanc seem to be the most successful varieties, but Gewürztraminer, Pinot Noir, and Merlot are producing some interesting wines. The quality of the wines is generally very good but the price is high. The drip irrigation systems are expensive to install and maintain, therefore transferring costs to the customer the wines become more expensive. The wines from the Casablanca valley, as with the rest of Chilean wines, still represent extremely good value for money.

Best Producers: Caliterra, Carmen, Casa Lapostolle, Concha y Toro, Errazuriz, Santa Rita, Veramonte, Villard Estate, and Vina Casablanca.

Central valley

Central is the heart of Chile’s wine industry. This large region encompasses the 4 exciting sub-regions of Maipo, Rapel, Curico, and Maule. Most large Chilean wine producers are located in this region. The distance between the sea and the Andean mountains creates an interesting tierra mix.

Central valley - Maipo

Maipo is considered the birthplace for Chilean wines. Chile’s first Vinifera vines were planted in the Maipo Valley. Today it is being pushed out by the expansion of Chile’s capital Santiago. The dominant varieties grown in this region include Cabernet Sauvignon, Chardonnay, Merlot, and Sauvignon Blanc. Small amounts of Syrah and Mourvedre are grown here as well. The Vineyards closer to the Andes Mountains have a wider gap in temperature between day and night. This gives an interesting floral taste to the Cabernet wines, but can leave it lacking richness in some vintages. The ocean breeze and several cooler areas in this otherwise warm region create a perfect meso-climate for Cabernet Sauvignon. The wines tend to have a minty, smokey taste retained from the region.

Best Producers: Almaviva, Caliterra, Canepa, Carmen, Concha y Toro, Domaine Paul Bruno, Santa Carolina, Santa Rita, Tarapaca, and Quebrada de Machul

Central valley - Rapel

Rapel is an up and coming region with exciting red varieties. This region is split into two sub-regions including Valle de Colchagua to the south and Valle del Cachapoal in the north. In Valle de Colchagua Merlot, Carmenere (Chile’s signature grape), and Cabernet Sauvignon are the reigning varieties. Valle de Cachapoal is home to earlier ripening varieties namely, Pinot Noir and Chardonnay. This region has a low altitude and flat fertile vineyards. The temperature ranges are moderate, unlike the extremes experience in other regions. This makes Rapel a superior region for large-scale production of wines. In the western part of Colchagua Valley high-quality, low-yielding hillside vineyards have recently been planted.

Best producers: Casa Lapostolle, Caliterra, Casa Silva, Bisquertt, Luis Felipe, Edwards, Vina Mont Gras, and Vina Montes.

Central valley - Curico

Near the town of Curico, 200 km south of Santiago lies a gem, first planted by Miguel Torres in 1979. Most of the larger, well known producers are located in this region. Here you will find Cabernet Sauvignon, Merlot, Chardonnay, and Sauvignon Blanc thriving on the ideal tierra. The regional climate does not favor any particular variety but its extreme daily temperature fluctuations provide for nice acidity. The extended growing season also gives the wines a strong fruit concentration, the emphasis of Chilean wine.

Best Producers: Aresti, Canepa, Echeverria, Montes, Miguel Torres, San Pedro, Valdivieso, Veramonte

Central valley - Maule

Maule is the southern tip of the Central Valley, where potential and experimentation run wild. This is the largest wine valley in all of Chile. Maule has extremely wet winters and dramatic daily weather fluctuations between day and night. In this southerly region frost can also be a major problem. White Varieties are widely planted as the region tends to be very cool, but through success with Merlot in the clay soil, this may change direction of production to include more red varieties. A local grape variety is still dominant here but recent introduction of major varieties have been planted.

Best Producers: J Bouchon, Carmen, Santa Rita, Terra Noble, Domaine Oriental

Wines and Wineries of Portugal

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The most famous wine region in Portugal is quite clearly Port, aged in spectacularly beautiful lodges in Vilanova de Gaia, in atmospheric Oporto (north of the capital Lisbon). The Port lodges (where the wines are aged after vinification in the wineries along the Douro further inland) are located magnificently on the banks of the great Douro River. Oporto in northern Portugal is well known for its characteristic wine sailboats, the “Barcos Rabelos”, which used to ship Port downstream from the vineyards. The journey was actually quite dangerous, but even despite the introduction of the Port train in the late 1800’s, the Barcos Rabelos continued to be used for transporting Port until the 1960’s. These days, the famous boats are used for an annual race, held in Oporto in June every year.

Port Winemaking Process and Port Wine Styles

Port has such a high alcohol content (usually 19-20%) because of the addition of a neutral grape brandy during the fermentation process. This fortifies (gives more alcohol to) the wine, and stops the fermentation thereby allowing the natural sugars to remain, hence the sweetness of Port wine. The Port vineyards are located in the Douro Valley, spectacularly beautiful, in the north of Portugal. After the grapes are vinified, they are transported downstream to Vilanova de Gaia in oporto, and aged in the Port Lodges. There are many styles of Port including white, ruby, crusted and LVB.

White Port- Made the same way as Red port, only using the white grapes allowed in the production of Port, which may include Malvasia Fina and Codega grape varietals. Grapes used for production of Red Port wine include: Touriga Nacional, Tinta Barroca ,Tinta Roriz ,Touriga Francesa, and Tinto Cao. Ruby Port- Port made for easy drinking style and quick consumption after bottling, it’s a blend of various vintages (years) and bottled young (in Port terms, which may be 3-6 years). Crusted Port- made from several vintages, it is a modern invention, created by British Port shippers. As the wines are bottles without filtration (more pure), the Port “throws a crust” and needs to be decanted. LBV Port- Late Bottled Vintage. It is a port wine made form one single year. After spending 4-6 years being aged in wooden “pipes”, they are bottled. Aged Tawny Port- very classy Port made with the best grapes from the best vineyards from good years. It gets its distinctive amber-orange color because instead of being bottled young, it is left to age for nearly 10 years in wooden casks, which changes and softens the color.

Funny anecdotes about Port: One of the grapes used in Port production is called “Bastardo” and another grape, “Esgana Cao”, is translated into English as “Dog Strangler”.

Vinho Verde

This wine region is located in the north of Portugal, nearly to Spain’s Galiciia region, and is a region known for light white wines (they are called “green” for their youth and vivacity) and a small production of light red wines. There are more than 60,000 grape growers of Vinho Verde in the Minho region alone, and most of these are farmers who also cultivate cabbage, corn, beans, etc. Because of so many growers, manily selling to local co-cops, the quality of Vinho Verde has always been “rustic”. However, there are some conscientious wineries making increasingly better wines. Top wineries include Morgadio de Torre, Casa de Sezim, Ponte de Lima, Palacio da Brejoeira and Quinta de Franquiera, all of which are single “Quinta” estates. The principal grapes used in the production of Vinho Verde are Alvarinho (related to Galicia’s famed “Albariño”), Loureiro, Arinto, Trajadura, Avesso, Azal, Brancelho and Espadeiro. The best known style of Vinho Verde is the bone dry, slightly sparkling white wine with a high percentage of Alvarinho and Loureiro.

Dão

Dão is located in the mountainous north of Portugal. This principally red wine region is known as a source of good value, some would say “cheap and cheerful” full-bodied wines. Dão wines are known as being earthy, dry, sometimes lacking in fruit (although this is improving with increased attention to quality in the region) and a touch spicy. Top brands include Jose Maria Fonseca, Duque de Viseu, Campos da Silva and Casa da Insua. The main grape varieties used for the production of wines in the region include Alfrocheiro Preto, Bastardo, Cercial, Jjaen, Touriga Nacional and Tempranillo (Spain’s noble grape). The trend in winemaking in Dão is towards a dramatic improvement in the red wines, with stainless steel vats being used for the first time in some wineries and longer oak ageing, giving the reds more character and depth.

Alentejo and Setúbal

The closest wine regions to Lisbon include the Alentejo and the Setúbal Peninsula (southeast of Lisbon, encompassing the wines of Bucelas, Colares and Carcavelos). The most traditional wine from Setúbal is the sweet Moscatel de Setúbal, quoted by wine expert Hugh Johnson as “rudely robust”. It has certainly fallen out of favor since its heyday as the darling wine of the Portuguese nobility. The wine region of Alentejo, however, is swiftly gaining new room in the market thanks to serious investment, modern technology, and a wave of inspired and trained winemakers. Traditional Alentejo Grape varietals include: Abundante, Arinto, Moreto, and Aragonez (a clone of Spain’s Tempranillo). Alentejo wineries include: Jose de Sousa, Quinta do Carmo, Cortes de Cima and JP Vinhos. Perhaps our favorite winery, though, is the oldest winery in the area, Herdade de Esporão, a gorgeous estate with over 700 years of history. Esporão is one of the Portuguese leaders in wine tourism and has set up facilities like an atmospheric restaurant and organized wine tours of the estate.

Wines and Wineries from Spain

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Spain is home to incredibly diverse wine country. You could roughly separate the wine regions of Spain into: North, Central, Mediterranean, South, and the islands. The north encompasses the green valleys, ancient monasteries, dolmens and bagpipes of Galicia; the lovely Cider producing area of Asturias, with its quaint fishing villages; the ancient cave paintings and elegant coastal resort towns of Cantabria; Gourmet Basque country, including the two important cities of San Sebastian and Bilbao; picturesque Navarra, famed for its Rosado wines and exciting experimenting with French varietals for the reds; and of course the world famous wine producing area of La Rioja. La Rioja is spiritually part of the Basque country, but is its own autonomous region, politically. The wines are usually red, full bodied and aged in American and French oak barrels, giving the wines distinct nuances like vanilla, cedar and tobacco.

Northern Spain

The wines in Galicia and Basque Country are light, usually white and accompany the abundant, fantastic seafood perfectly. Wines include Albariño (Martin Codax, is great and widely available), Valdeorras (light reds similar to Chinon, and fresh whites) and Txacoli (Basque white wine, a bit obscure and slightly sparkling). The other great wine areas are Navarra and La Rioja. Navarra was once only known for its Rose wines, but is now regarded as an excellent source for good value reds (top producers are Chivite, Ochoa and Guelbenzu). La Rioja has numerous outstanding producers, our favourites being: Marqués de Murrieta, Martinez Bujanda and Marqués de Riscal.

Spanish Pyrenees

In between the Atlantic coast and the Mediterranean, you hit the Pyrenees Mountains. There are a few wine producing areas in this beautiful region, most famously Somontano and Costers del Segre. The wineries in the area, including Enate, Castell del Remei, Bodegas Pirineos and Viñas del Vero, are world class and making some of the best wines from the country. The local cuisine is exactly as you would expect from an Alpine region, based on cheese and meat dishes, washed down with luscious red wines.

Mediterranean Catalonia

Mediterranean Spain includes Catalonia, Tarragona, Valencia and Murcia. The most important wine regions are Penedés (famous for its Cava, traditional method sparkling wine, and also for excellent still reds and whites) and Priorat (famous for its elegant, expensive red wines). North of Barcelona is a tiny appellation called “Alella”, where Bodegas Parxet produce a wonderful, zesty white wine under the Marqués de Alella brand. Penedés is renowned internationally for its quality and innovation. The region’s winemakers are also spearheading the fashionable Organic Wine campaign, with Albet I Noia, a fantastic winery, leading the way. Other great producers are Freixenet, Juve y Camps, Codorniu and Carmenet (for Cava) and Miguel Torres & Jean Leon (for still reds and whites). Priorat is most famous for a certain winemaker named Alvaro Palacios, known for his family’s roots in la Rioja. His wines have met loud applause internationally, particularly in America.

Central Spain

The central area of Spain is a massive flat plain, full of crusader castles and Unesco world heritage towns. The earth is quite dry, the seasons marked by freezing winters and punishing summers. Luckily for winemakers, there are many microclimates and the lifeblood of the Duero River, enabling quality wine to be produced. “Denominaciones de Origin” (The Spanish equivalent to the French Appellation quality control system) include Ribera del Duero (well known for rich reds, and class wineries like Vega Sicilia, La Pesquera and Emilio Moro), Rueda (a fabulous source of delicious white wines made with the local Verdejo grape and frequently blended with Sauvignon Blanc) Toro (coined, “the new Ribera del Duero”, offering good value reds), La Mancha (historically a bulk wine area, but receiving millions of euros in investment, with a fantastic new winery called “Finca Antigua” owned by the Martinez Bujanda group) and Valdepeñas (again, known for its rather cheap red “vino de la casa” type wines, but receiving much investment and quality improvements, with a great new winery called “Vega Ibor”).

Andalucía

The south of Spain, Andalucía, is known for its fortified wines, Sherry, Montilla and Malaga styles, and for its diverse gastronomy. The main wine areas are Sherry (based around the town of Jerez de la Frontera, with styles ranging from dry Manzanilla to sweet Amontillados), Montilla-Moriles (next to the Moorish town of Cordoba, making sherry style wines, aged in Ali Baba clay amphorae called “tinajas”) and Malaga (sweet wines, waning in demand). Most of the wineries in Sherry Country were founded in the 1800’s, by English and Irishmen. Many of the cellars are absolutely beautiful with decorative vaults.

Islands of Spain

The islands of Spain include the Mediterranean Balearics, and the Canary Islands, off the coast of Africa. The Balearics, including Mallorca, Ibiza and Formentera, have a similar style of cooking to Catalonia. Recently, many new wine grape varietals have been discovered in Mallorca, where a lot of research is being carried out. The DO is Binissalem, with mainly red wines being made. The best local grape is called Manto Negro, often blended with Cabernet Sauvignon and Tempranillo. Our favorite winery, producing surprisingly elegant wines, is Finca Son Bordils. The Canary Islands have more in common with Latin America than Spain. The accent resembles a Cuban accent, and the cooking includes many Caribbean dishes like fried plantains and spicy sauces. The most famous wine is a light, dry white wine made in Lanzarote, called “El Grifo”, with the Malvasia grape.

No matter which part of Spain you are heading to, it will be an exciting food and wine experience!

Wines and Wineries from Argentina

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The land of Tango and Gauchos also offers the visitor spectacular landscapes ranging from the cactus covered deserts around Salta, the Argentinean wine lands of Mendoza and icebergs and stunning natural scenery of Patagonia. The capital Buenos Aires is European in style with wide boulevards reminiscent of Paris, Italian restaurants and cafes, romantic parks and colorful, bohemian neighborhoods like La Boca (the “Soho” of Buenos Aires, founded by Italian immigrants from Liguria and once the home of artists). Out in the countryside, you can stay in immensely charming “Estancias” (Spanish colonial mansions with working ranches) which these days often double as luxury small hotels.

Argentina is the fifth largest wine producing country in the world, and now Argentina is beginning to show its true colors. Its industry is currently dominated by bulk wine, but the up and coming premium wine industry is promising. The drop in domestic consumption is pushing winemakers to improve quality and begin exporting. Spanish, American and Italian investment along with Argentinean viticultural know-how has already shown super results The best Argentinean red varietal is Malbec, followed by Cabernet Sauvignon, Syrah, and Sangiovese (originally planted by the many Italian immigrants, who have made such an important rich cultural impact on Argentina).
Mendoza

90% of wine production from Argentina comes out of this region. Classic Italian and French varieties are used. This spectacularly beautiful wine region is located close to the eastern Andes, that separates Argentina from Chile. Irrigation in this area is very important as water is redirected from the mountains. Chardonnay is well established in Mendoza, located on the higher altitudes causing late ripening periods. Cabernet Sauvignon, Malbec, and Merlot also take advantage of these ideal locational conditions.

Best Producers: Norton, Catena, Fabre Montmayou, Finca el Retiro, Finca Flichman, Altos de Temporada, Anubis, Leoncio Arizu, La Agricola, Nieto Senetiner, Felipe Rutini, Trapiche, and Weinert.
Lujan de Cuyo

This sub-region of Mendoza is the high region. It is recognized as an area of premium production of Malbec, Argentina’s most important variety. Certainly the most spectacular winery is Catena, a prominent winery with a 100 year old history in Aregntina, founded by an Italian immigrant Nicola Catena. Nicolas Catena, the winemaking heir, has created one of the most beautiful wineries on the planet. It is a Mayan-inspired pyramid, a dramatic example of Pre-Columbian American architecture that Nicolas felt would best reflect the unique terroir of the high altitude Mendoza wine country.Robert Parker has given Catena’s wines up to 95 points.

Producers: Catena, Alta Vista, Fabre Montmayou, Norton, Bodegas Weinert
Tupungato

Tupungato is the highest and most westerly sub-region in Mendoza. Chardonnay is the favorite in this region, but some reds are also produced including varieties of Malbec and Cabernet Sauvignon. Rainfall is very low, but the Andean mountains source irrigation. There are few producers in the region, but the grapes are used as blends in other regions

Producers: Bodega Salentein
Salta

Salta is the most northern region in Argentina. It is very hot and dry and is planted at a high altitude of about 4500 feet. Vines are planted close to sinking boreholes in order to bring up the much needed irrigation water. This has become an experimental region, usually containing Cabernet Sauvignon and the white varietal, Torrontes.

Best Producers: Etchart and Michel Torino
Rio Negro

This region is located in the cooler south. It is not fully established, but is a very interesting emerging wine region. Its long growing season and chalky soils have drawn in some experimental vintners. Success has been found with various European varieties including, Semillon, Chardonnay, Sauvingon Blanc, Malbec, Merlot, and recently with Pinot Noir.

Best Producers: Humberto Canale and Domaine Vistalba

Wines and Wineries from Australia

2007-12-12T11:14:00.000-08:00

Although the history of wine production in Australia dates back to 1788 (vineyards were planted by Captain Arthur Phillip with vines taken from Rio de Janeiro en route to Sydney), it is only in the last 20 years that the world has truly awakened to the excellent quality of Australian wines. In that short time, the Australians have taken 20% of market share from the French wines in the UK market, and a bottle of Rosemount Chardonnay or Shiraz can now be bought in virtually any wine merchant or deli from New York to Madrid. The Australian’s invented the concept of a ‘Flying Winemaker,’ and have been possibly the most forward thinking and innovative country in the winemaking world in terms of technology and its potential in the vineyard and the winery.
S. Australia- Barossa, McClaren Valley, and Coonawarra

South Australia is the country’s largest grape-growing state. It has more than 50,000 ha of vineyards and accounts for 45% of Australia’s total industry. When Phylloxera came to Australia, this region was protected between the desert and the ocean leaving South Australia as the only wine producer in the county for a short time. This region is very diverse in climate and wine style and runs along the Riverland Irrigated area of South Australia. Wine styles range from bulk cheap wines to high quality Reserva wines. It is an old and very well established area including such districts as the well-known Barossa Valley, the infamous Coonawarra, scenic Clare Valley (famed for Rieslings), and the promising McLaren Vale (doing spot on Shiraz). The prestigious Coonawarra district has emerged from the image of cheap bulk wines with its reds grown from rich red soil on the very tip of Australia.

South Australia is home to exceptional Shirazes, luscious Cabernet Sauvignon, Grenache, and Grenache-Shiraz blends, along with whites made of Chardonnay and Cabernet Blanc. Shiraz seems to be a traditional search for perfection of this wine, as it has brought Australia national and international recognition. The wines are light, fragrant, with a true varietal tang.

Good producers: Tim Adams, Ashton Hills, Barossa Valley Estate, Barratt Picadilly Valley, Jim Barry, Basedow, Bethany, Wolf Blass, Bowen Estate, Chain of Hills, Charles Cimicky, Clarendon Hills, Fox Creek, Grosset, Hamilton, Penfolds, Petaluma, Rockford, Rosemount, Wynns Yalumba
New South Wales- Hunter Valley

This is Australia’s most populous state. The land is vast, hot, and has an irrigated area of 9000 ha. New South Wales grows 14% of Australia’s grapes of lower table quality, but is showing signs of improving quality. It is known for the Australian archetypal wine, the big bold tarry reds and big, strong, oily, petrolly whites. Its terroir is all wrong for wine production but manages to make some of Australia’s best wine in spite of itself. Sydney boasts many lawyers and professionals turned wine makers and with their enthusiasm the area grew. The smaller vineyards in the south are the more eccentric and are lucky to have many inspired vintners. To the west, higher in Altitude is Mudgee, which is known for its Chardonnay and Cabernet. There are over 60 different grape varieties in this region and the range of wines made is just as wide as anywhere in the world. The main grape grown here is Syrah/Shiraz, which here is called Hermitage. Chardonnay whites from this region are also exceptional. There is no appellation system in New South Wales although Mudgee has established it own. Adherences to varietals and vintage are less common here than elsewhere, given a long history of blending and mixing.

Good Producers: Allendale, Arrowfield, Brokenwood, Craigmoor Huntington, Lake Folly McWilliam’s, Peterson’s, Reynolds, Rosemount, Rothbury, Tyrells Victoria and Yarra Valley
Western Australia- Margaret River, Swan District

Considered to be the most glamorous wine region in Oz at the moment, Western Australia’s wine producing industry is solely located on the south-west corner, as no where else is the land suited for growing grapes. The Swan District and Perth are the oldest and hottest districts, with huge growing interest in the Great Southern, Margaret River, and most recently, Pemberton/Manjimup regions. Overall quality is excellent with constantly increasing consistency. West Australia only produces 2% of Australia’s wine, but it has a comparatively high percentage of quality wine sales. Prices range from moderate to very expensive.

The popularity of this region has come about through the top end Chardonnays and Cabernets from Margaret River. The individualistic and innovative styles were the first to be restricted under appellation in Australia.

Good Producers: Leeuwin Estate, Vasse Felix, Moss Wood, Chateau Barker, Conti Forest Hill, Plantagenet, Capel Vale, and the Peel estate.
Tasmania

Of all the Australian Wine producing areas, Tasmania has only 550ha under vine. It has a very cool climate which has served well to make great Pinot Noir and Chardonnays. Production here is very sporadic and unreliable but standards are improving. Tasmania is an up and coming region, which is starting to break through. It has a relative lack of wine-savvy local market and it isolated from the mainland. It has favorable climate and soil as it is a bit colder than the other parts of Australia, comparable to that in Bordeaux. Its red soil famous in Coonawarra is also prevalent here in this region.

Good Producers- Anakie, Freycinet, Heemskerk, Moorilla Estate, Pipers brook, Wellington.

Italian Recipe - Marinara Sauce

2007-12-05T12:18:00.000-08:00

Marinara derives from the Italian word for sailor, marinaro and simply means "sailors style". The tomato introduced to the Spanish Kingdom of Naples around 1550, and was popular with the local sailors. This sauce was a favorited by returning seamen as it is easy to make and tastes great over kind of pasta.

Ingredients

¼ cup of olive oil
4 cloves of garlic chopped up or run through a garlic press
1 35 oz. can of imported Italian tomatoes
1/2 teaspoon oregano
Salt and pepper to taste
Chopped onions (optional)
1/2 teaspoon sugar (optional)

Preparation

Place garlic and olive oil in a large sauce pan. Turn the heat to medium and brown the garlic.
Crush the tomatoes and add their juices. Diced tomatoes can be substituted for easier crushing. Tomato paste can be combined with the tomatoes, but you must add the sugar to cut down on the tart flavor of the paste.
Fill the empty tomato can 1/4 of the way with water and pour in with the tomatoes. I skip this usually, because the diced or stewed tomato cans usually have enough liquid. Adding the water makes the sauce too runny.
Add the basil, oregano, salt, and pepper. Fresh leaves are best, but the dried versions can be used also.
Bring to a boil, then lower heat to a simmer.
Cook until thickened.

Gourmet travel guide Italy

2007-12-05T11:55:00.000-08:00

What a divine country! From the medieval hill-topped towns and vineyards of Tuscany, to the Greek ruins and virgin beaches of Sicily, to the "Citta d'Arte" (Art Towns) of Florence, Venice and Rome, to the Alpine scenery and charming villages of the Dolomites, to the Truffles and Barolo of Piedmont, to the fabulous Mediterranean coastline of Liguria (from Cinque Terre to Portofino), Italy is quite simply wonderful for food, wine, and art loving tourists. Wine lovers can visit ancient cellars in gorgeous "Terra di Vini" throughout Italy. For those who think that Italian food is homogenous, they will be pleasantly surprised with the amount of regional diversity in cuisine. For those who studied art in college, seeing the works of Botticelli, Michelangelo and Da Vinci in person is fantastic. While the main cities can be over touristy, the villages offer an authentic glimpse into "La Dolce Vita".

Amalfi Coast and Capri

Capri is probably one of the most glamorous spots on earth, a sparkling island visited by jetsetters, millionaires, and gawking daytripping tourists from Naples. Capri has been favored by the rich and famous since the 1950's and is a throroughly enchanting island. Located in the Bay of Naples, Capri has steep cliffs, luxuriant coves and hidden beaches and charming narrow streets in the old town. The Grotta Azurra, Blue Grotto, is one of the most famous spots on the island, a magic silvery blue grotto and cave that you can take boat trips through. The Villa San Michaele, a gorgeous villa built on the ruins of the ancient villa of the Roman ruler, Tiberius, is open to the public. Behind the villa, you can enjoy the dramatic sweeping views of the turquoise blue sea.The Amalfi Coast, or Costa Amalfitana, is a 30 mile strech of fantastically beautiful coastline that strecthces from Sorrento to Salerno, just south of Naples. Charming historic towns built into the steep mountains dot the entire length of the drive. Amalfi town, Positano and Ravello are among the most picturesque villages.

Florence

Florence is simply a living museum. It’s beautiful beyond words and quite chaotic, with seemingly thousands of tourists flocking on one main square. Our advice is to stay on the opposite side of the Arno river away from the Piazza della Signoria, in the lively Santo Spirito district. During the day, you can take in the museums (the Uffizi Gallery with its Boticelli paintings and the 13th century Bargello are a must), enjoy day trips (to the Roman village of Fiesole, only 20 minutes from Florence) and enjoy the lovely walks around the renaissance Boboli Gardens. Another great thing to do in Florence is enjoy the wine bars and café life. Perhaps one thing that stands out above all else, is to climb the campanile of Florence’s mind boggling Duomo cathedral. The Duomo is the world’s fourth largest cathedral and truly impressive.

Liguria

Liguria is located in the northwest of Italy along the Mediterranean coast. In fact, it is most famous for the gorgeous coastline and the pretty villages of Cinque Terre. The splendid town of Portofino (a hotspot for honeymooners) and the port town of Genova are also located in Liguria. Called the “Italian Riviera”, it is a prime tourist destination and the sweet little medieval towns and resorts full to the brim in the summer months. Genova, while having some of the negative connotations associated with a port town, is still an interesting place to visit if only for being the birthplace to both Christopher Columbus and Pesto. The coastal villages of Cinque Terre can be extremely picturesque, Vernazza being one of the cutest ones. Other lovely places to visit include the graceful towns of Santa Margherita and Rapallo.

Lombardy- Milan and the Lakes

Milan, while an industrial and sometimes rough around the edges city, has a magnificent cathedral and some excellent restaurants. It is also the Mecca of shopping opportunities, being the home of fashion. It is a good starting base to begin your tour of the fabulous Italian lakes, namely Lake Como and Lake Garda. Lake Como and Lake Garda couldn’t contrast more, both fabulous but very different. Como is long and narrow with steep hills around both sides and discreet, very wealthy villages lining the lake, which breaks into two on the southern end. The western end of Como is prettier, especially around Lenno, Tremezzo and Menaggio. Bellagio, the jewel of Como, is by no means discreet, but is at any rate a lovely place to visit. Spend a night there to get a real feel for the place, away from the daytrippers.

If Como is mellow, quiet, with romantic villas buried behind gardens and pine trees, Garda is brash, fun and young. The lake is huge and water sports even bigger. The town of Sirmione, with its preserved, fairytale 13th century castle, is a great base to explore Garda. From Sirmione, you can easily reach the historic towns of Cremona, Mantua, Bergamo and Brescia. Lastly, Lake Iseo, a tiny lake about halfway between Como and Garda is in the heart of Franciacorta wine country, Italy’s classy sparkler. L’Albereta is a wonderful Relais Chateaux nearby.

Piemonte

Famed for Turin’s chocolate, Barolo wines and Truffles, Piemonte is also the land of endless vineyards and castles, and is extremely romantic. Positioned between the French and Swiss Alps, Piemonte has taken some of the gastronomic and architectural influences from both countries. The delightful city of Torino (Turin) was created under the 11th century House of Savoy and is now equally famous for café life, beautiful squares and for its chocolate. Asti is a principal wine town, boasting a lovely 13th century cathedral and many fine examples of Baroque architecture. Pretty villages include Saluzzo (in southern Piemonte, very near the “Castle Route” and a good base, Alba (famous town in the heart of Barbaresco wine country, which still has its medieval center and is home to a host of gourmet restaurants), Cherasco (another medieval town complete with castle and incredible views) and the tiny hamlets of the Langhe wine district.

Rome

Rome is Rome is Rome, the eternal city. It is the city of unbelievable traffic and unbelievable beauty and charm. It’s a city that evokes passion and feelings of fascination and amazement. The Roman empire and Christian church have enjoyed Roma as their headquarters and the monuments that testify to this heritage are quite breathtaking. Saint Peter’s cathedral, the Vatican and the Coliseum are probably the most visited sites, but Rome is full of smaller interesting attractions. Easily plan for one week in Rome, just to scratch the surface. Trastevere is a lively district, quite trendy, which also has a lovely Basilica, the Basilica di Santa Maria. The Campo de’Fiori is a delightful square, lined with wine bars and trattorie, where there is a colourful flower market held Monday through Saturday. Interestingly, it’s also the site where many an execution took place during the Inquisition. While impossible to summarize Rome in a paragraph, a short list of top attractions would include the Trevi Fountain, the Pantheon, the Piazza Colonna, the Roman Forum, and the Villa Borghese.

The Veneto - Venice and Verona

The northeastern Veneto region of Italy is home to the Art Cities of Venice, Verona, Vicenza, and Padova. The area is also the epicenter of serious wine production, with the most esteemed wine being Amarone della Valpolicella (an intense red wine) and the most typical wines being “Fragolino” (sweet strawberry wine) and Soave (a light white). Venice deserves at least a long weekend as there is so much to see. Despite the fact that this great city is literally sinking and that too many of the buildings are in decay, Venice retains a magnificent amount of beauty and grace. Henry James famously said, ”Dear old Venice has lost her complexion, her figure, her reputation, her self respect, and yet with it all, has so puzzlingly not lost a shred of her distinction.” It’s as true today; there just aren’t any other cities quite like Venice.

“Must sees and dos” in Venice would include: visiting the Piazza San Marco, Rialto and Basilica San Marco (expect throngs of tourists, but definitely worth the visits anyway); hopping on a vaporetto to discover the Canal Grande; and visiting the islands in the lagoon (particularly Murano to buy the famed glassware, Burano to buy lace and Torcello, simply for the charm). Verona, the town that claims to be the home of the characters that inspired Shakespeare to write Romeo and Juliet, is also home to a spectacular Roman Arena that holds an opera season and concerts. Verona is easily one of the prettiest cities in the whole of Italy and well worth more than just a day trip from Venice.

Tuscany

Probably one of the most wonderful places on earth, Tuscany draws back repeat visitors and many people even end up buying their vacations here. Why is it so attractive? The landscapes are sublime, with rolling hills, medieval villages (many of them fortified), spectacular vineyards and superb scenery. The food is to die for, with traditional fare including delicious pastas like pappardelle, followed by Florentine style steak and accompanied by velvety Brunello de Montalcino wines. Almond biscuits and sweet “Holy Wine”, Vin Santo, complete the feast. Tuscany has a huge concentration of the “Art Cities” including Florence, Siena, Pisa, Volterra, and San Gimingano. Chianti wine country is gorgeous and offers visitors the unique opportunity to lodge in working farms and wineries, enjoying wine tastings and homecooked meals in lovely rural and rustic surroundings. Radda, in the Chianti region, is particularly sweet with historic center and some terrific restaurants and trattorias. Other fantastic villages and towns include Monteriggioni (walled town, gorgeous), Montecatini Terme (for Spas), Cortona and Arezzo (for architecture), Barga (our favorite Tuscan village in the Apuan Alps, where JFK used to spend every summer) and Porto Azzurro on Elba Island.

The Islands- Sicily and Sardinia

Italy’s islands of Sicily and Sardinia offer some incredible scenery and views, a mix of Arabic, Roman and Greek architecture and some terrific gastronomy and wine. Sardinia, located smack dab in the middle of the Mediterranean, just south of France’s Corsica, has some phenomenal places to visit. The island draws a bizarre mix of visitors from the ultra rich (who holiday on the Costa Smeralda, to the ultra hippy and trekker (who hike on the rugged interior and climb the magnificent Gola di Gorropu). The main town of Cagliari, in the south, is pretty with some Roman ruins and a medieval Centro Storico. Sicily is spectacular, a large island with tremendous architectural heritage and beautiful beaches. Top attractions in Sicily include: Montreal Cathedral (outside of Palermo), the Greek ruins at Syracuse, the Castello di Lombardia (a massive medieval fortification in central Sicily), the gorgeous village of Cefalu, the Greek ruins of Solunto, Selinunte and Segesta, the Norman castle of Erice and the virgin islands of Pantelleria and Lampedusa. The Aeolian islands are beautiful places to visit as well, especially Lipari with its fireworks display. Lastly, Mount Etna and the lovely resort of Taormina are not to be missed while visiting Sicily.

Wine Routes in Italy

Italy is, after France, one of the best countries in Europe in terms of its infrastructure for wine loving tourists hoping to visit cellars. Chianti Classico, Montalcino and Montepulciano, in Tuscany, all have a variety of wineries that are open to the public and offer guided tours in English. Top wineries in Tuscany to visit include: Castello Banfi, Antinori, Castello di Verrazzano, Castello di Volpaia, and Tenuta di Castelgiocondo. In Piemonte, if you’d like to visit the vineyards of Barolo and Barbaresco, or perhaps Gavi or Dolcetto, there are plenty of enthusiastic estates to welcome you into their cellars. Fabulous producers include: Rocche Costamagna, Giacomo Borgogno, Marchesi di Barolo, Fratelli Brovia and Michele Chiarlo. In Verona, another of the most prestigious wine regions of Italy, you could visit: Masi, Romano dal Forno, Zenato and Fratelli Tedeschi. Wine tasting in Sicily, Sardegna and the south is a bit trickier, but not impossible. Planeta, in Sicily, is receptive to visits, as are Sella and Mosca in Sardegna.

Italian Recipe - Ribollita

2007-12-02T12:10:00.000-08:00

Ribollita is rather like minestrone, but includes beans instead of pasta. In Italy it is traditionally served ladled over bread and a rich green vegetable, although you could omit this for a lighter version/ summery version.

Ingredients

45ml/3 tbsp olive oil
2 onions finely chopped
2 carrots grated
4 garlic cloves, crushed
2 celery sticks, thinly sliced
1 fennel bulb, trimmed and chopped
2 large courgettes, thinly sliced
400g/14oz canned chopped tomatoes
30ml/2 tbsp pesto
900ml/1 1/2 pints of vegetable stock
400g/14oz can haricot or borlotti beans, drained
salt and ground pepper
450g/1lb young spinach
15ml/l tbsp extra virgin olive oil, plus extra for drizzling
6-8 slices white bread
parmesan cheese shavings

Preparation

Heat the oil in a large saucepan. Add the onions, carrots, garlic,celery and fennel and fry gently for 10 minutes. Add the courgettes and fry for a further 2 minutes.

Add the chopped tomatoes, pesto, stock and beans and bring to the boil. Reduce the heat, cover and simmer gently for 25-30 minutes, until the vegetables are completely tender. Season with salt and pepper to taste.

To serve, fry the spinach in the oil for 2 minutes or until wilted. Spoon over the bread in the soup bowls, then ladle the soup over the spinach. Serve with extra olive oil for drizzling on to the soup and parmesan cheese to sprinkle on top.

Super Tuscan Wines

2007-11-01T11:49:00.000-07:00

“Super Tuscan” Wines were born in the 1970’s in a climate of inflexible winemaking rules under the Italian Regulatory Council. Foreign grape varietals were prohibited in Tuscany, and yet visionary wineries such as Antinori saw the potential of great wines by blending the indigenous Tuscan grapes with International varieties. The Regulatory council was not impressed with the initiative shown by these wineries and labeled their wines as “table wines”, which in general are extremely mediocre wines. The fascinating thing, though, was that these wines began to win International awards, acclaim, and eventually extremely high prices. The wines were coined “Super Tuscans” and were fetching a few hundred dollars per bottle for wines such as Sassicaia, Solaia and Tignanello, and yet their appellation was “Vino di Tavola”.

The concept of Super Tuscan wines was to allow for the creativity and quality demands of artisan or innovative vintners, and to bypass the strict laws of the Italian appellation system. The use of international varietals were forbidden in the Italian appellation system, before Super Tuscans, but blended wines (with Italian and foreign grapes) being made were far superior in quality to the local DOCs and yet fell outside of the appellation. With new European Union legislation the appellations were finally changed and expanded to be more inclusive of the Super Tuscans and recognize their quality. The table wine designation for vintage dated wines was dropped and the Italian government was forced to create a new appellation. The Indicazione Geografica Tipica (IGT) regulations were very loose and allowed vintners to do what they wanted for the sake of artisanship. Tuscany was the main region for these types of wines and regulations. The government gave some of the top Super Tuscan wines new appellations such as the now mythical coastal region of Bolgheri, which received its own DOC. Sassicaia wines even received its own appellation within this DOC. A Super Tuscan ranges can be made with 100% Sangiovese (although they rarely are) or blended with Cabernet Sauvignon, Merlot, Syrah, or tiny amounts of Pinot Noir. This freedom in winemaking allows for a stronger focus on quality and technique.

The first Super Tuscans were made by the aristocratic Antinori family (Tignanello and Solaia, for example), but many other talented winemakers joined the craze. Aljoscha Goldschmidt is a Swiss vintner who works with his wife to produce premium wines and cheeses. His top wine, Il Corzano, blends Sangiovese, Cabernet Sauvignon, and Merlot, and scored 93 points on its most recent release. Other great Super Tuscans available are Tenuta dell’ Ornellaia Masseto, a pure merlot cult classic. The Antinori Solaia is one of the originals with a single vineyard of Sangiovese, Cabernet Sauvignon, and Cabernet Franc. The Tenuta dell’ Ornellaia Ornellaia, blends Cabernet Sauvignon, Merlot, and Cabernet Franc. It has been called a cross between Napa Valley and Margaux. The Tua Rita Redigaffi is a Merlot made on the Tuscan coast that commands high prices. The Tenuta San Guido Sassicaia is a must for most collectors of Italian wines. It blends Cabernet Sauvignon and Cabernet Franc and requires at least 6 years of aging. Sassicaia is one of the flagship wines of the Super Tuscan tradition. It was created by Marchese Mario Incisa della Rocchetta near Bolgheri (in Southern Tuscany) and the Tyrrhenian coast. In 1944 he planted cuttings from Chateau Lafite on his vineyards and brought back French oak barrels for aging. After his nephew Piero Antinori convinced him to sell some of his 1968 vintage, Sassicaia became a legend, winning tastings in London in 1978.

Sangiovese and Cabernet Sauvignon is the classic Super Tuscan blend that has been used since 1968, although there is evidence that this blend has been made since the 18th century. Sassicaia was the first wine from a single estate to be granted its own DOC. Many other estates began releasing native Super Tuscans and blending other international and domestic grapes. Super Tuscans are numbered, and sold in elegant bottles with designer labels and creative names to enhance the idea of originality. This creativity although a complement to the creativity of the wines can in some areas create mistrust and an opportunity for black market wines by the lack of government sponsored appellations. As can be expected it creates tension within the winemaking community over techniques and varieties. Super Tuscans are known for their deep colored, full-bodied, balanced red wines. They have a long capacity for aging. The types of international varietals used are expanding and now include such varieties as Syrah and Pinot Noir. New clones are being experimented with to combine international and domestic varietals. Recently the European Union has begun to put restrictions on the wines and the classification system especially the table wines, of which the Super Tuscans are categorized. Even with the strange categorizations it has become known as one of the world’s greatest wine types and Super Tuscans are extremely popular with collectors and at wine auctions.

Here is a list of some of the best Super Tuscan Wines:

Solaia (Antinori)
Tignanello (Antinori)
Sassicaia (Tenuta San Guido)
Petra (Petra)
Ornellaia (Tenuta del Ornellaia)
Balifico (Castello di Volpaia)
Sangioveto (Badia a Coltibuono)
Toro Desiderio (Avignonesi)
Sammarco (Castello di Rampolla)
Corbaia (Castello di Bossi)
Excelsus (Castello di Banfi)
Luce delle Vite (Luce)
Tassinaia (Terriccio)
Lupicaia (Terriccio)
Sammarco (Castello di Rampolla)
Fontalloro (Fattoria di Felsina)
Il Bosco Syrah (Manzano)
Neitea (Mormoraia)

Greek Recipes - Taramasalata

2007-10-29T00:03:00.000-07:00

Occasionally called “Greek Caviar”, Taramasalata is a very popular and traditional dip, served as part of a Greek Mezze (similar to Spanish “Tapas” in that many small dishes are served at once instead of a traditional three course meal). Made with fish roe, the taste is rich and savory. “Taramá” means “Carp” and the true key ingredient to this recipe is indeed the bright pink Carp Roe (eggs). Taramasalata can be served with pita bread or even baked chips (crisps). Garnish it with sliced black olives and capers, and the dish is eye catching and an attractive party dish. Taramasalata pairs nicely with crisp white wines, Greek or even a French Viognier. Serve it with Hummus, Dolmas, Tzatziki and Melitzanosalata for a Greek themed dinner.

Ingredients

225 grams of Carp Roe (substitute with Smoked Cod roe or Mackerel roe)
1 medium sized onion, chopped
55 grams of Sliced White Bread (French bread for example)
1 large Garlic clove, mashed
Zest of one lemon (large)
Juice of one lemon
150 ml Extra Virgin Greek Olive Oil (substitute with Spanish or Italian Extra Virgin)
6 tablespoons hot water
Black pepper

Preparation

Place the onion in a blender and dice. Slowly add the fish roe and blend until the mix is very fine and the mix is not bumpy. Add the sliced white bread, the garlic, the lemon juice and zest and continue blending until it is a smooth mixture. Now, add the olive oil very slowly while the blender is going, and just afterwards add the water. Mix until the dip is thinner, season with pepper. Refrigerate for at least an hour before serving. Serve the Taramasalata with Pita Bread, crackers, veggie slices, etc. Garnish with capers, black olives, etc. Enjoy!

Try this dish with: Amethystos dry white wine, Constantin Lazaridis

From the wine region of Drama, located in Greece’s mountainous beautiful Macedonia wine producing area, in the community of Adriani, lies one of our favorite wineries in Greece- Constantin Lazaridis. Leaders in top Greek wine production and also in wine tourism in Greece, Lazaridis makes a range of wines from the Amethystos brand, to Chateau Julia, the flagship range. They also have an interesting distillery where they produce Eau-de-Vie.

The white Amethystos wine is made with principally Sauvignon Blanc, in an ultra dry, very zippy style. It tastes quite similar to how you would imagine a Bordeaux “Entre-deux-Mers”, as indeed it is blended with Semillon blanc and also the Greek varietal, Aegean Assyrtiko. The color is pale straw with hints of green and the bouquet is pure peaches! The flavours and aromas are intense and there is a lovely, long finish. Highly recommended.