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Colterenzio Lago di Caldaro Scelto DOC 2001 Lago di Caldaro Scelto DOC 2001 Risalgono al XII secolo i primi documenti che ci parlano dell?uva schiava, un vitigno autoctono antichissimo la cui origine risale ad epoche immemori. In realtà si tratta di una famiglia di uve, che si distinguono nelle varietà grossa, gentile, grigia. Ne viene un vino da tavola sicuramente interessante, di ottima beva, non eccessivamente carico e strutturato. A volte capita che un?incontro con un vino probabilmente non impeccabile, abbia comun
Verdicchio dei Castelli di Jesi Classico Superiore DOC 2004 dei Castelli di Jesi Classico Superiore DOC 2004 ?De solar claritade et virtù eccellentissime?, diceva un buon frate di questo meraviglioso vino e si narra che Alarico, passando per la zona dei Castelli di Jesi sulla via per Roma, ?seco portasse quaranta some in barili nulla a sé stimando recar sanitade et bellico vigor melio? di quel vino.*
Over two million Canadians have diabetes. For thirty-two years I?ve been a card-carrying member of the no-sugar-tonight club. The thing that always surprises people when they find out I?m diabetic is the significant part that food and wine play in...
Yesterday afternoon I felt a large disturbance in the wine blogging force, as if millions of keyboards were clacking away, then were silenced. Fortunately all is not doom and gloom since I was soon notified by Gary Walsh of Winorama fame that he had teamed up with Campbell Mattison of The Wine Front to form what is likely to be the most frequently updated wine review site in Australia.
While it is sad to see what was a brilliant free resource in Winorama being placed on the back burner, no doubt the $40 per annum subscription fee to The Wine Front is now even better value.
Good luck GW as you join the dark side of professional reviewers!
My, was it only last July that I posted my first fake interview? That I unleashed my demons of satire? That seems so very long ago...before I became Strappo. Here's #1. My favorite part is about the antiquity of the casks and DNA. Enjoy! July 03, 2007 Visit with a serious winemaker The following is a distillation of many conversations with vignerons (or vignaioli) -- winemakers -- at various gatherings. With a bit of my bitingly sarcastic "humor" added as a special "treat." T: So tell me why you got...
I am sure you are tired of me cooing over Hunt Country Vineyards. Since the mid-1980s, when I first discovered them at Union Square Park, in New York City, I have been fascinated by them. But my admiration for them comes from my respect for their improved quality over the years, and their incredible growth, both of which are a great example of what one can accomplish in east coast wine.
At the Goold's Apple Fest I had the opportunity to chat with Art, but a few days later my lap top crashed, and my photos and videos were seemingly lost. Now recovered, I have the photos, but not the video. And I can file my report.
I tasted several of their red wines, and was very, very impressed.
Meritage 2006 - A blend of Cab Sav, Cab Frabc, and Merlot. Aged 14 months in French oak, flavors. Very nice!
Merlot 2006 - Beautiful hints of vanilla has strong cherry and pepper. Very, very nice!
Alchemy - A combination of Franc, Cab Sav, and Noiret. Big black cherry flavors. Some hint of spice. Not too much oak. Very nice. A great food wine.
Here's a picture of Art and Donna Pinell, also of Hunt Country.
These are wonderful reds. Art and Hunt Country are hoping to lay to rest the myth that the Finger Lakes should stick to Reisling....and these reds definitively prove fine red wines can be made in the Finger Lakes region too!
I've tried this wine a few times now (1st, 2nd) and on each occasion I've been impressed. Weightier and more textured than the Germanic archetype, tonight it smelt of flint, toffee apple and something faintly herbal and grassy. There is notable sweetness which is married with intensity and focused acidity. It's hard not to find something pleasingly crystalline and stony about this.
I started with the idea of Ratatouille, but not enough tomatoes and some left over meat ragú lead to this improvised meal. . .
How?
First the ragú. Fry a handful of chopped pancetta in oil with a pinch of cinnamon, then when the pancetta is golden add one finely chopped onion, two finely diced carrots and two cloves of crushed garlic. Stir and fry for a few minutes, before adding a large handful of mixed fresh herbs (I like sage, marjoram and parsley). Stir and then add your meat (500g of minced beef and 300g of minced pork belly) along with two tins of diced tomatoes and a few bay leaves. Stir and once the meat is starting to colour add two generous glasses of leftover red wine. Cover and cook with gentle heat for 90 minutes, before uncovering and turning up the heat, to reduce the liquid if needed.
Now the eggplant. Dice (into 1 inch cubes) two medium eggplants and salt generously (to remove the bitter brown liquid). After an hour rinse and dry before frying the eggplant (in olive oil) in batches. When just golden, remove and place in a large baking dish. Then fry three cloves of garlic and 4 large diced tomatoes in the same pan (removing the stuck on bits of eggplant at the same time) and when soft, remove and add to the eggplant. To this add four generous ladles of the ragú (approx 1 litre of sauce) and stud the mixture with fragments of bocconcini or goats cheese (optional) and then coat with fresh breadcrumbs and a handful of grated Parmesan. Bake in a preheated oven (200 degrees Celsius) for 30-40 minutes.
Wine? This is very robust and calls for something red, firm and affordable. I had several glasses of shiraz.
Our dinner at The Restaurant at Meadowood was lovely. The restaurant has a pleasant, relaxed décor which is still elegant. This casual elegance is reflected in the food from Chef Christopher Kostow. The meal was very enjoyable and we would happily return.
When people find out that I enjoy cheap wine enough to devote a website to it, they usually ask me if I have been to Trader Joe’s. My response, until last week, has always been “No, not yet”.
Well, I finally caved and took a trip to Detroit, the nearest Trader Joe’s location for me here in Lansing. Ann Arbor might actually be closer, but as an MSU Spartan, I try to stay out of there.
I’d like to preface this review of Charles Shaw Cabernet with a synopsis of Trader Joe’s. If you have one near you, go there. If not for the wine, then for the thousands of food items that pack the small market. I spent 80 dollars, which sounds like a bit much especially for me. I ended up leaving with 2 cases of wine and enough food for a week. Fresh mozzarella, fresh gnocchi, fresh salsa (notice a pattern?), Guacamole chips, Trader Joe’s Marinara, soups, veggies…. I was in heaven. They have got all kinds of cheeses, breads, meats, micro-brewed beers, and their wine selection was out of this world. What a great store!
Trader Joe’s is the exclusive retailer of Charles Shaw Wines, better known to most as “Two-buck Chuck”. In California these wines sell for $1.99, which is just amazing. Here in Michigan, though, the price was $2.99.
Did we like it? Was it worth the trip?
Hell yes it was! For 3 dollars, I don’t think it could have been any better. The Cabernet was great. At first, I found it to be a little sweet, but looking back, I was actually enjoying the salsa with the wine, which probably wasn’t a great combination. Along with the Cab, I also purchased some of the Shiraz, Merlot, and Chardonnay (reviews coming soon).
Congrats to Two-Buck-Chuck and Trader Joe’s for achieving the highest rating available here on Cheap Wine Reviews. Hats off to you!
Rating: 10/10 Price: $2.99 Place of PurchaseTrader Joe’s
This is a %50 percent Garnacha %50 Carinena Right of the bat I got and abnormal amount of chocolate and I have to say I liked it! I also get a bit of Jerky, and lots of cherry and plums( I think more plum) its got a bit of strong alcohol on the nose, it quite yummy, and runs in around $20 a bottle, I would say its is well worth it.
Pinot Gris is a grape varietal that is a mutation of the Pinot Noir grape. The Pinot Gris vine appears similar to the Pinot Noir, but it produces a grape that is coppery gray instead of the dark violet of Pinot Noir. In fact, the only certain method of differentiating the vines is by the fruit that they produce. Researchers have found that the DNA structure of Pinot Gris and Pinot Noir are virtually identical.
The Pinot Gris grape produces a delicious white wine with a rosy platinum color. This wine captures a perfect balance of acidity, fruit flavor and sweetness.
Founded in 1729, Ruinart is the longest established sparkling wine house in the Champagne region of France. Named after Benedictine monk Dom Thierry Ruinart, the winery is located in the city of Reims, where ancient crayères (chalk pits) serve as cellars that offer constant temperature and humidity, thus allowing the wine to age as long as 12 years. These crayères were hewn from the chalk sub-soil by the Romans, who used the chalk as building materials. Also used during World War I to escape the bombing, these cellars were classified an historic monument in 1931.
Join us as we sit down with Ruinart’s Cellarmaster Frédéric Pana?otis to discuss Ruinart’s history, its vineyard sources, and of course its various cuvées.
Recently, at a dinner with friends, one man's date turned to me and complained, "He's so boring. All he ever talks about is wine. All day long he talks about wine." I probably looked hurt, because I was just as engrossed in our discussion of Syrah as he was. Lorraine leaned toward me and whispered, "She's right, you know. We're all hopeless wine geeks. Look at us from an outsider's point of view."
India does indeed have a wine industry. It is still nascent at this point, but it is certainly promising. I have tried a Zinfandel that was passable, although it suffered from poor storage, a red Pinot blend that was simple but decent, and a Cab/Shiraz that was very good.
The Cab/Shiraz came from Grover Vineyards which is associated with the Bordeaux wine star, Michelle Rolland, and it showed.
As with China, another country that has had little modern wine experience, India will probably find early success with joint ventures with those from more traditional wine producing regions.
Again, like China, the local population has little to no expectation of what wine should taste like, or in some cases even exactly what wine is. The local wine store we went into actually had no wine. They probably just liked the sound of it on their sign. Our hosts where we are staying have never tasted any wine, and one of our friends asked if it was similar to Tequila. The restaurant we went to last night was decorated with wine motifs, but did not actually have any wine for sale. A decent Riesling would have been a great addition to the meal.
Dry reds remain the wine of choice among those who fancy themselves to be wine lovers, but considering the spicy foods and the difficulty in learning to enjoy something truly foreign, it is probably the slightly sweet wines that will first win over the population here. We saw a program on local TV that featured Grover Vineyards, and the host was unnecessarily apologetic about the residual sugar in the Sauvignon Blanc only to gush about the dry red.
Once more drawing a parallel to China which has a much more mature wine industry, one of the largest hurdles will always be price, but those with ability to afford luxuries always turn to wine first as a status symbol, and eventually for the pure love of it. The attitude towards wine, even among those that have never tried any sort seems to bear this out.
I think it is no coincidence that a country's wine evolution so closely resembles an individual's. It may take a decade or more, but the love of wine is sure to be part of India's culture eventually.
Assuming I can actually find another bottle of wine or three, I will bring you further updates.
Itching to try the latest flavor rage in wine coolers? It came to my attention recently that many people don?t know that wine coolers are simply flavored malt liquor. It surprises me even more that that info itself doesn?t seem to mean much to many people. What?s wrong with pina colada flavored malt liquor wine coolers? Well, nothing, unless you want to drink more than one or two. If you?re anything like me, more than one or two wine coolers will leave you with hangover symptoms later on that day or the next.
If you really want a strawberry daiquiri or pina colada, why not just buy the fixings to make those mixed drinks? Of course if you?re on a budget it?s probably better to just buy the wine coolers. But if you?re planning a big party or otherwise have a bigger drink budget, I strongly suggest making your own mixed drinks rather than buy a huge lot of wine coolers. Malt liquor is notorious for producing headaches and all the other hangover symptoms.
Mixed drinks don?t have to be all that expensive to make either. If you plan ahead a little you can decide on a few different mixed drinks to have on hand at your next party and save some money by using the same base liquor. For example, rum is a great liquor for fruity drinks. Pina coladas, daiquiris and many other drinks call for rum, so that?s a great standby as far as liquors for mixing go. And of course vodka is a good all round liquor that can make many types of less fruity drinks. So, a trip to the liquor store to purchase a bottle of vodka and a bottle of rum will yield all kinds of mixed drink options.
There are some excellent bartender and drink mixing websites out there that can help you make the most of your next mixed drinks occasion. There are even websites where you can input all the ingredients you have on hand and it will spit out a list of drinks that you can make. Webtender.com is just such a site. Go to http://www.webtender.com/cgi-bin/imbselect to input your available ingredients. Chances are you?ll be surprised to discover all the possible drink combinations using only the ingredients you have on hand.
Leelanau Cellars markets this unique spiced wine as Witches’ Brew around Halloween, but let me assure you that it is a great wine to have on hand throughout the winter. This wine has two labels, the Halloween one (Witches Brew) and the label for the rest of the year, simply named Leelanau Cellars Spiced Wine.
If you’re looking for something fun and unique to bring to a holiday party this year, this is your wine! This wine is best served heated! Simmer in a pot over low heat until it is warm (the temperature of a witches’ tongue, if you’re celebrating Halloween). This spiced wine should not be served with dinner, but rather as dessert, with some good, dark chocolate. I suppose it could also be good before dinner, while folks are still arriving to the party. It would make a great ice-breaker!
Witches Brew is obviously a sweet wine, with aromas of cinnamon and cloves. It has very different characteristics when heated vs. room temperature. Try both!
Rating: 9/10 — Truly unique! Price: $5.99 Where can I get it? Many places in Michigan carry this wine, especially around the holidays. I found it at Meijer. You could always visit the Leelanau Cellars north of Traverse City to stock up!
[07/23/2006, 04:23]
An Argentine glacier moves back There is in danger the productive region that Argentina and Chile share
A glacier of Argentina, the Upsala, in the southern province of Santa Cruz, moved back almost 13,5 kilometres between 1928 and last year, according to analysis of organizations that study the environment. In 20 years there would be serious problems for the production.
For graficar the process of deterioration of the mass of ice, a photo took from the same place of the one that was taken an image of the glacier in 1928. To simple sight is observed that most of the ice already is not.
The scientists who study the phenomenon of the melting it attribute to the increase of the temperature average of the planet, due to the use of fossil fuels as the petrol and other derivatives of the petrol.
The organizations environmentalists claim Argentina and Chile that political decisions take, since the melting does not affect only the Upsala, but all the big glaciers of the south of the continent.
Also they demand that countries like The United States and Russia, they sign and put into practice Kyoto's Protocol, which almost 120 countries resolved in 1997 to reduce the emission of the gases that raise the temperature of the planet.
These organizations that study the environment demonstrated besides the fact that in some zones of the mountain chain of the Andes, in the frontier zone between Chile and Argentina, also the volume of the glaciers is diminishing. According to experts of the United Nations, if measurements are not taken to reduce the global warming, the glaciers will disappear in 20 years, which will provoke big problems for the productive activities.
Source: Simbolo. Net (# 52) Buenos Aires - Argentina
clouds came into my life, no longer to carry rain or usher storms, but to add colour to my sunset sky - rabindranath tagore indian playwright, poet and essayist.
You can read a little more about me if you visit Rosella in Italy. She interviewed me about my foodies travel experiences.
Fetzer Vineyards, one of the largest US wineries, will lightweight its entire line of wines to reduce its environmental footprint, continuing the winery's more than 20-year history of environmental responsibility and a decade-long commitment to help alleviate global climate change.
Carbon Footprint of Bottles Reduced by 14%
On an average annual basis, the new bottles reduce glass usage by 16% (more than 2,100 tons) and supply chain greenhouse gas emissions (or carbon footprint) associated with glass bottles by 14% (3,000 tons of CO2e). This is equivalent to planting 70,000 trees and growing them for ten years ? or nearly tripling all the trees planted in New York's Central Park.
Training Diageo Chile sponsors a program to train waiters and waitresses
This initiative, which comes from Diageo ? one of the most important multinationals in the elaboration and distribution of alcoholic drinks ? will take place in Santiago de Chile. It aims at unemployed young people with limited economic resources, who are trained for free in order to place them in the job market and prepare them for a profession linked to the field of gastronomy
In the year 2007, 17 youths were trained, who are already working in bars, hotels and pubs.
"We take care of finding places for our graduates to practice, and we also work with them. This year 30 people have already registered for the training program. We are focused on professionalizing the Bartender Career so that our graduates have an extra tool to acquire work proficiency in the tourism and entertainment industry. The challenge for the coming years is to get younger people to participate in this initiative, and that it be considered a social program supported by the state,? says Chistophe Beau, commercial manager of Diageo Chile.
The training program, which starts on July 14 and lasts 4 months, enables students to study English and learn about cocktails preparation and serving, customer service and conflict handling, hygiene and food manipulation; and they are specially instructed in the responsible intake of alcohol.
Unlike last year, INCAP Training has prepared a curricular mesh so that students can take courses on enology, drinks preparation and presentation, and techniques on how to handle bottles in a bar. Another difference with respect to last year is that the exigency level in English was raised. The requisites to have access to this training program include: being an unemployed young adult with limited economic resources and have the fourth secondary school year completed.
"This initiative give students the opportunity to improve their quality of life and have better opportunities in the job market,? says Hernán Larraín, commercial manager of INACAP Training.
INACAP, the Technological University of Chile, is a well-known Technical Training Organism (OTEC) that uses the benefits offered by the Chilean State to promote formation programs, with funds that come from 1% deductible from company taxes.
The Chilean Republic has become a main protagonist in the generation of social changes. This is achieved through encouraging the development and acquisition of new knowledge, in order to improve the quality of life.
October is National Breast Cancer Awareness Month (NBCAM). Started by First Lady Betty Ford, a breast cancer survivor herself, and her daughter Susan in 1985, NBCAM has made great strides both by increasing early detection of this disease and erasing the stigma that was once attached to it.
A number of pink ribbon products are promoted during October with a portion of the proceeds going to help eradicate breast cancer. One that's particularly attractive for wine lovers is this wine opener and wine glass set from The Wine Enthusiast. The set includes two Riedel Vinum Pink Rose Wine Glasses and the all-in-one lever style Pink Rabbit Corkscrew Kit. Fifteen percent of Riedel's proceeds are being donated to the Living Beyond Breast Cancer Foundation. Five percent of Metrokane's proceeds are being donated to the Memorial Sloan-Kettering Cancer Center.
To learn more about NBCAM and to download a variety of free material, visit the National Breast Cancer Awareness Month Web site.
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I wanted to let you all know that my Pinot Gris website (PinotGris.Biz) is up for sale. It is full of great, original wine content written by me. It also currently ranks highly with the major search engines:
#3 overall on Yahoo for Pinot Gris (search) #4 overall on MSN for Pinot Gris (search) Page Rank = 1 (Google)
I am asking $250 for the site, perhaps less to someone who just wanted the domain name. If I don't sell right away, I will continue to promote it.
Harvest is wrapped up. Decuvage soon when we take the juice off the skins and do the pressing (that's the traditional foot stomping period). Most people don't realize that the foot stomping happens AFTER making the juice into wine for most dry reds. Whites and rosés get pressed at harvest to preserve lightness and color, but dry reds draw their deep color and tannin from contact with the skin and seeds during maceration.
Tecnorati
