Vietti Langhe Nebbiolo
Contrary to popular belief not all Nebbiolo wines are heavy weight Italian reds (think Barolo and Barbaresco, these are the big guns). Nebbiolo also shines in its youth in ripe cranberry, raspberry, cherry, rose petals and earthy minerality qualities with a lively acidity and medium, soft tannins. Vietti was founded in the 1800s by Carlo Vietti. The winery is currently being run by the 4th generation of the Vietti family. Both art and winemaking were a big part of the family. In the 1970’s a number of Vietti wines have been labelled with specially-designed original works of art (lithographs, xylographies, etchings, silkscreens, linocuts) which were inspired by the wine of that particular vintage. Alfredo Currado tells the story: “The idea was conceived in the company of a group of friends one winter’s evening around a bottle of Barolo Rocche. Some of them were artists, and while we were tasting a few bottles they were fired with enthusiasm just on seeing the colour of the wine in the glass. They said wines like these deserved to be graced with labels unlike any other: labels designed by Artists. In the excitement of the moment we drew up a list of Artists, and the following day what had seemed to be a fanciful idea began to take shape”. To this date, the Vietti labels are renowned for being one of the very finest Italian wine labels. The grapes come from different vineyards of Nebbiolo most from Barolo and some from the Barbaresco area. Alcoholic fermentation lasts around 3 to 4 weeks. Each parcel is processed and aged separately until when they select the ones will be included for the blend. The wine is aged in large Slavonianb casks for approximately 2 years. Afterwards, the different barrels are blended in stainless steel tanks prior to bottling. Vietti Langhe Nebbiolo 2017 is a delicious example of what a Langhe wine should be – pale ruby color and with aromas of cherry, raspberry, leather, anise, tar, rose petal, mint, tobacco, milk chocolate & earthy. Palate is dry with flavors cherry, raspberry, leather, anise, tobacco, earthy, mint tar rose petal high tannins, high acid, medium alcohol and medium+ body. Think roasted garlic beef tenderloin, Parmesan-Reggiano or truffle tagliatelle. I paired this wine with a delicious antipasti- Prosciutto di Parma, Parmigiano-Reggiano, Castelvetrano Olives, Fig Jam and garlic crostini AND a prosciutto di parma mozzarella pizza.
Oloroso Sherry
Sherry is Spain’s top produced fortified wine in the Jerez DO. Fun Fact: Sherry is the oldest denomination of origin in Spain. The “sherry triangle” is formed by three key cities: Jerez de la Frontera (hence the name Jerez = Sherry), Sanlúcar de Barrameda and El Puerto de Santa María. Soils are Albariza, pure white soils with a high level of chalk and limestone. Sherry comes in many styles, both dry and sweet. For more information see my guide to Sherry 101 Bodega Emilio Hidalgo was founded in 1874. It is one of the top most reputable Sherry producers in Jerez. Today it’s run by the 5th generation who maintains the traditions that have been carefully preserved and enriched over 130 years. This Oloroso Dry Sherry is rich, intense nuts and roasted notes and a bone-dry mouthfeel. Pale amber color with aromas toasted walnut, caramel, vanilla, orange zest, mushrooms, dried figs, toffee, saline and salted almonds. Palate is dry with flavors of walnut, caramel, vanilla, orange zest, coffee, toffee, earthy, dried figs, prunes, raisins and salted almonds mushrooms with medium acid and a long finish. Just delicious My pairing with the Oloroso – Prosciutto, Castelvetrano olives, cheeses such as Manchego with honey and Délice de Bourgogne (Triple Cream Brie), salted almonds and dried figs. It was a heavenly combination. Cheeses and Olives from @grapesandgourmetri
Happy Beaujolais Nouveau Day
Beaujolais Nouveau Day is marked in France on the third Thursday in November marked with festivals, music, parties. It all started over a hundred years ago as a way to celebrate the end of the harvest with light and fruity ready to drink wines. In the early 1960’s some winemakers, such as Georges Duboeuf, thought it would be fun to make it a contest as to who could get the wines to Paris the fastest. This attracted much media attention throughout the country, by the 1970’s it was a national event. Beaujolais Nouveau is an inexpensive wine meant to be drunk young – it is a fun and easy drinking wine. It’s made using the process of ‘carbonic maceration’ whereby whole bunches of grapes are fermented in sealed tanks topped with carbon dioxide. In this scenario, the fermentation starts inside individual grapes. The whole clusters are then pressed and fermentation finishes. This technique preserves the fresh, fruity quality of the grapes without extracting bitter tannins from the grape skins. The wine is bottles very quickly, about 6 – 8 weeks after harvest. Buying a Beaujolais: The classification ranges from Beaujolais Nouveau, Beaujolais AOP (there are 96 winemaking villages), Beaujolais Villages AOP (there are 38), Beaujolais Supérieur and Beaujolais Crus (there are 10 Crus). Beaujolais Nouveau: Flavors: Fruity aromas and flavors of light raspberry, cranberry, candied like fruit, banana and fig. Acidity: High Tannins: Low Serve: Slightly chilled Pair with your next Thanksgiving Turkey – the higher acidity, low tannins and fruit forwardness make it an all around great meal wine.
Sherry 101
Photo courtesy of Fino Jarana
Pere Mata Cava Cupada Rosé
“Pere Mata is something of a mad scientist, making micro adjustments to his cuvées as he chases the dream of making Cava as good as Champagne.” – Thomas Calder. In 2000 Pere Mata decided to make his first Cavas with the Champagne growers model after many years of making wines for larger producers. He, along with other small producers of Cava, focus is on top quality rivaling Champagne. The vines are on average 30 years old and are all hand harvested. “Pere releases small amounts of numbered “Cupadas” for his non-vintage cuvées. Each new Cupada will contain slight adjustments from the previous Cupada, and once a Cupada is finished, the next one is released.” He focuses on organic farming and winemaking (less human intervention possible). He believes in purity of the fruit is key, therefore a zero dosage for his Cavas, which makes a very dry wine. The wines are aged a minimum of 24 months, some up to 48 months. This Cava was aged for 24 months on the less and has zero dosage (a.k.a. Brut Nature). The Cupada Cava Rosado is made from 35% Macabeo, 20% Xarello, 20% Parellada and 25% Monastrell. The base wine is a 2013 vintage. The wines are fermented and aged in stainless steel to protect the primary aromas. Pere Mata Cava Cupada Reserva Rosé NV is a beautiful salmon pink color. Aromas medium intensity of strawberry, cherry, raspberry, peach, blood orange, pear, lemon, fennel, yeast, minerality and cream. Palate is bone dry (it has zero dosage), medium body, lively bubbles, creamy mousse, medium+ acidity with flavors of strawberry, cherry, raspberry, peach, blood orange, pear, lemon, fennel, yeast, wet stone and cream. Medium finish – excellent value to quality. Pair with Jamón Ibérico, seafood, salmon tartare, tuna sashimi, grilled or roasted vegetables, grilled smoked paprika pork tenderloin kebabs.
The Fableist Chardonnay – Aesop Inspired
Paso Robles wine country is a wine region that has creative spirit and breaks from tradition – it’s innovative and diverse. The region not only creates rockstar single varietal Zinfandel, Cabernet Sauvignon, Italian varietals and Rhône Blends but refreshing, complex whites thanks to the calcareous soils, big diurnal temperature shifts between super hot in the day and cool nights ( achieve the power and full ripeness of the grapes) as well as altitude (retains the high acidity levels). The Fableist is located in Paso Robles, California. Fableist is a collaboration between winemakers Curt Schalchlin and Andrew Jones. Each bottle is designed and inspired by Aesop’s fables, there is a moral to each story and every wine they create tells a story. The 2019 Chardonnay was inspired by The Honey Bee and Jupiter fable 163. “By Jupiter’s decree, we sacrifice these grapes to create a wine that’s bright as lightening and smooth like honey. Though tempting to keep this wine for yourself, seek out those with whom to share it with. For generosity can leave a taste far richer than greed”. After reading this fable all I want to do is share this bottle with all wine lovers 😊. The wine was aged in 25% new French Oak for 22 months. The wine is a pale lemon color with fresh aromas of lemon, orange zest, honeydew melon, peach, cantaloupe, blossom, vanilla, honey and crisp apple. The palate is a creamy yet energetic with flavors of cream, lemon curd, peach, crips apple, orange zest, honeydew melon, cantaloupe, blossom, graham cracker, vanilla and honey. It’s well balanced, not overly baked and lively. Paired with Grilled with Grilled Herb and Lemon Honey Chicken or an Arugula fennel salad. Available locally at Grapes & Gourmet for $20.
Marquês de Borba Colheita Tinto
Alentejo DOC of Portugal is one of 13 wine producing regions. It produces ripe, full bodied and fruit forward wines that are a product of the hot, inland region from the Aragonez, Castelao, and Trincadeira varietals. The winemakers are progressive and modern, making wines are often described as “New World” in style. .The region has similarities to California with low rolling hills, limestone and schist soils ideal for winemaking, hot temperatures and lots of sun creating rich, intensely fruity and structured wines. “My experience as winemaker has taught me that a wine reflects the nature of the earth from which it is born and of those who produce it. Skill, experience and technology enable us to improve, with a high level of precision, the different factors that influence the personality of a wine. ” quote from founder and winemaker João Portual Ramos. João Portual Ramos is one of Portugal’s rockstar winemakers and ambassador for Portuguese wines. In addition to his own wines, Ramos also consults for a number of other wineries. This wine is made in temperature controlled fermentation of fully de-stemmed bunches in stainless steel tanks, and a smaller part is fermented in marble lagares. Further again in French and American small oak barrels. Marquês de Borba Colheita Tinto 2017 is a blend of 30% Aragonez, 20% Trincadeira, 15% Petit Verdot, 15% Alicante Bouschet, and 10% Touriga National. It is a deep purple color. Very aromantic and intensely fruity with aromas of blackberry, cherry, tobacco, smoke, vanilla and leather. The palate is dry, medium+body, smooth medium tannins and acid; flavors of blackberry, cherry, tobacco, chocolate, smoke, vanilla, minerals, earth, leather, blueberry, cloves, medium + intensity and long finish. This is a phenomenal wine, great value at $14! Pair with roast beef, grilled lamb burgers, barbeque pork shoulder or sausages and soft cheeses.
Incredible Rioja
Happy International Tempranillo Day 🍷 I thought it would be fitting to take a picture of this amazing Spanish wine in front pictureI took in Girona, Spain 🇪🇸 Years ago I tasted my first Rioja wine on my birthday and it was a Muga Reserva. Instantly I fell in love with this big, dark, intensely complex wine. Tempranillo is indigenous to Northern Spain and grown across the north and central regions Spain. Tempranillo is generally blended with Garnacha, Mazuelo, Viura and Graciano. Tempranillo is also known in Portugal are Tinta Roriz and Aragonéz. When buying a Rioja it’s important to understand labeling laws for reds – the great thing is that they do all the aging for you before releasing the wines to the consumer: Joven: a young red wine with no aging requirements Crianza: Aged for 2 years with a minimum of 6 months oak barrel aging before release Reserva: Aged for 3 years with a minimum of 12 months oak barrel aging before release Gran Reserva: Aged for 5 years with a minimum of 18 months oak barrel aging before release Muga is a benchmark in Rioja. The grapes are sourced from the Rioja Alta, many of which are in higher elevation with long, slow aging in oak barrels. “Bodegas Muga uses oak throughout all the wine-making process (fermentation, ageing and storing). Bodegas Muga is one of the very few Spanish wineries that employ three coopers plus a “cubero” (who specializes in the big casks). They are in charge of working with the oak wood that will finally give that unique and personal touch to our wines. “ In addition the wines are fermented solely with its indigenous yeasts in oak vats. Muga Reserva Rioja Unfiltered 2014 is a dark ruby color with intense aromas of black cherry, black plum, blackberry, leather, tobacco, vanilla, cloves, cinnamon, pepper, dried figs and dill. Palate is dry, lively acid, fine grained, rich tannins; flavors of black cherry, black plum, blackberry, leather, tobacco, vanilla, cloves, cinnamon, pepper, dried figs, violet, cherry, chocolate, oak, dill with a loooonnnnggg finish. Just delicious. If you like Sangiovese, Nebbiolo, Agiorgitiko or Aglianico give Tempranillo a try! Bolder, aged Tempranillo wines Pairs well with Jamón Iberico, smoky grilled steak, gourmet beef and blue cheese burgers, rack of lamb or tomato based dish such as lasagna. The wine has the high acidity , fine tannins and savory qualities to hold up to many pairings.
Great Value Bordeaux White
What comes to mind when you hear the word Bordeaux? Most people would think of a French red wine made from Merlot and Cabernet Sauvignon, which accounts for 90% of the regions wine production. Bordeaux also makes renowned, unctuous and delicious Sauternes desert wines as well as refreshing, quaffable white blends. These refreshing white wines are mainly made from Sauvignon Blanc and Sémillon. Some include small amounts of Muscadelle, Colombard and Ugni Blanc. They can range from light, zippy and fresh from the Entre-Deux-Mers region to the creamier, fuller bodied whites from the Pessac-Leognan region. Enter-Deux-Mers is the wine sub-region I will be focusing on today. The area is located between the 2 major rivers of Bordeaux (the Garonne in the south and Dordogne in the north). Entre-deux-Mers produces both dry whites as well as sweet botrytized whites of Cadillac, Loupiac and Sainte-Croix-du-Mont. The landscape has gentle rolling hills 100m above sea level. The soils here are predominantly of alluvial type (sand and clay in varying proportions) from the two rivers. The rivers provide the humidity for the sweet wines as well as cooling influences at night. Puyfromage Blanc Entre-Deux-Mers 2019 is an approachable White Bordeaux style. The vines are an average age 55 years old. The vines are trained in the Double guyot pruning system using sustainable viticulture. The wine is fermented in stainless steel tanks at cool temperatures in order to preserve the aromatics. It is then aged on the lees for 2 months with stirring of the lees in a barrel and then matured for 3 months in stainless steel tanks. The wine is a blend of 45% Sauvignon Blanc and Sauvignon Gris, 45% Sémillon and 10% Muscadelle. The wine is a pale lemon color with bright citrus aromas. The wine is dry with dominant citrus flavors of grapefruit, lemon, lime as well as gooseberry, grass, wet stone, blackcurrant leaf, honeysuckle. It’s a light wine that shows vibrant, lively, crisp fruit aromatics . Pair with a oysters, gougères, halibut tartare with avocado cream, asparagus risotto, cheese fondue, lobster mac’n cheese, cod with beurre bland or basil chicken. Looking for a great value white wine that is a cross between a herbal New Zealand Sauvignon Blanc and zesty Italian Pinot Grigio? Give a White Bordeaux a try!
Vino Lauria Frappato
What is Frappato? Is it a baseball term? Is it a type of coffee drink? In French to “frapper” means hit, but in this case it is an Italian red grape varietal indigenous to Sicily, mainly found in Cerasuolo di Vittoria DOCG. Up until recently Frappato was a blending grape with Nero D’Avola but is now being made as a single varietal. Frappato is also known as Surra and Nero Capitano. The grape does very well in hot, dry conditions. It has a light color wine, very fragrant strawberry, violet and dried herbs, medium bodied, fresh and fruity wine meant to be drunk young Vino Lauria is located in FiàNobile vineyard in the Vittoria region. The soils are made up clay & calcareous soils with gentle breezes from the hills around Alcamo. The winemaker Vito Lauria is the gatekeeping of his grandfather’s traditions while using modern wine practices, organic and environmentally conscious practices in order to meet evolving demands of the modern consumer. They creatively bring out the unique characteristics of rarer grapes and even rarer blends, with a deep wisdom of winemaking and knowledge of the land. This particular wine was fermented at cool temperatures of 60°F for 12 days and then further aged for 8 months ins stainless steel tanks. Vino Lauria Frappato 2017 is a pale ruby color with intense aromas of strawberry, cranberry, violet, cloves and dried herbs. The palate has a medium-crisp acidity, medium tannins and flavors of strawberry, violets, red currant, cranberry, blueberry, cloves, white pepper, sage, earthy balsamic and tomato leaf. It is a fresh, vibrant wine meant to be drunk now. Pair with your next Thanksgiving meal of stuffed turkey breast with cranberry compote, roast ham with cranberry glaze. Available locally in RI at Grapes & Gourmet for $16