#best Barolo winemakers

[manzonegiovanni]

What Makes Wines from Piedmont, Italy So Special?

Wines from Piedmont, Italy are highly regarded by wine enthusiasts worldwide. But what makes them stand out?

The region's unique geography plays a big role. Situated in the foothills of the Alps, Piedmont’s cool climate and mineral-rich soils create ideal conditions for growing grapes like Nebbiolo, Barbera, and Dolcetto. These grapes produce wines from Piedmont Italy with distinctive flavors and complexity that are hard to replicate elsewhere.

Another factor is tradition. The best Barolo winemakers in the region have perfected their craft over generations, using time-tested techniques that highlight the natural characteristics of the grapes. This commitment to quality ensures that each bottle offers a truly authentic experience.

Finally, Piedmont wines age well, particularly Barolo and Barbaresco, which are made from the Nebbiolo grape. These wines, crafted by the best Barolo winemakers, mature beautifully over time, developing deeper flavors and smoother textures, making them a favorite among collectors.

For a top-tier experience, consider trying Barolo wines from Manzoni Giovanni, a renowned winemaker in Piedmont. With deep expertise in crafting Barolo, Manzoni Giovanni combines tradition and quality, making his wines highly sought after in the industry. If you’re looking for authentic Piedmont wines, Manzoni Giovanni’s Barolo is an excellent choice.

[simansitara]

WINE is an alcoholic beverage made from fermented grapes or other fruits. Yeast consumes the sugar in the grapes, converting it into alcohol and carbon dioxide, producing different flavors depending on the grape variety, region, and winemaking techniques.

Here are some key points about wine:

1. Types of Wine:

Red Wine:

Made from dark-colored grape varieties. The grape skins are left in contact with the juice, giving the wine its red color.

White Wine:

Made from green or yellow grapes. The skins are removed before fermentation, resulting in a lighter color and flavor.

Rosé Wine:

Made from red grapes with limited contact with the skins, resulting in a pink hue.

Sparkling Wine:

Wine with significant levels of carbon dioxide, creating bubbles. Champagne is a famous type of sparkling wine.

Dessert Wine:

Sweet wines often served with dessert, including Port, Sherry, and Sauternes.

2. Regions:

France:

Famous for regions like Bordeaux, Burgundy, and Champagne.

Italy:

Known for regions like Tuscany (Chianti), Piedmont (Barolo), and Veneto (Prosecco).

Spain:

Renowned for Rioja and Ribera del Duero.

United States:

California, particularly Napa Valley, is a major wine-producing region.

3. Serving:

Different wines are best served at different temperatures. For example, red wines are often served slightly cooler than room temperature, while white and sparkling wines are served chilled.

4. Tasting Notes:

Wine tasting often involves assessing its aroma, taste, and finish. Common descriptors include fruity, earthy, floral, spicy, and oaky, depending on the characteristics of the wine.

[yaphankwines]

The Hamptons in Every Sip: Yaphank Wines & Spirits Delivers Luxury to Your Doorstep

The Hamptons: a symphony of rolling vineyards, pristine beaches, and undeniable sophistication. But what if you crave a taste of that luxury without battling summer traffic or crowded stores? Yaphank Wines & Spirits offers the perfect solution: a curated selection of exceptional wine store in Hamptons delivered directly to your Hamptons haven.

Beyond Convenience: A World-Class Wine Experience

Sure, online wine delivery is convenient. But at Yaphank Wines & Spirits, we go beyond just checking a box. We're passionate about wine and dedicated to providing a truly exceptional experience for discerning Hamptons clientele.

Unveiling Our Exquisite Collection:

Iconic Appellations: Transport yourself to the heart of world-renowned wine regions like Bordeaux, Napa Valley, and Barolo with a selection of classic wines that exemplify the terroir of these legendary areas.

Hidden Gems: The world of best wine is constantly evolving. We champion up-and-coming producers and exciting new regions, offering you the chance to discover the next cult classic or a captivating limited-edition bottle.

Varietal Exploration: Whether you're a Chardonnay devotee or a curious Merlot enthusiast, our user-friendly website allows you to effortlessly browse by varietal, region, or price point.

Expert Guidance at Your Fingertips:

Feeling overwhelmed by the vast selection? No problem! Our friendly staff can be reached with just a click. Utilize our live chat feature to:

Receive personalized recommendations: Tell us about your preferences, food pairings, or desired occasion, and our experts will curate the perfect bottle (or two) for your needs.

Explore food pairings: Unsure what wine complements your gourmet seafood platter? Our team can guide you through the intricacies of food and wine pairing, ensuring a harmonious dining experience.

Learn about different wines: Have questions about grape varietals, specific regions, or the art of winemaking? Our staff is here to answer your questions, expand your knowledge, and fuel your passion for wine.

Celebrating Local: The Hamptons on Every Shelf

Yaphank Wines & Spirits takes pride in supporting local businesses. We showcase a curated selection of wines from esteemed Hamptons and Long Island wines. Discover the unique nuances and burgeoning talent within your own backyard, all delivered conveniently to your door.

Seamless Online Ordering and Delivery

Placing an order through our user-friendly online store is a breeze. Simply browse our curated selection, add your desired bottles to your cart, and select your preferred delivery window. We offer hassle-free delivery throughout the Hamptons, ensuring your wines arrive chilled and ready to enjoy – no matter your beachside location.

Beyond the Bottle: Cultivating Your Wine Journey

We believe in fostering a love for wine that extends beyond simply purchasing a bottle. Our website offers a wealth of resources to enhance your wine experience:

Informative Blog Posts: Dive into insightful blog posts covering various topics, from in-depth grape varietal explorations to tips for hosting your own wine tasting party.

Educational Videos: Learn about different wine regions, understand the nuances of winemaking, and develop your palate to appreciate the subtle flavors within each bottle.

Exclusive Offers & Events: Be the first to know about special discounts on coveted bottles, limited-edition releases, and exclusive online tasting events hosted by our in-house experts.

Uncork Luxury in the Hamptons: Yaphank Wines & Spirits

Whether you're a seasoned wine connoisseur or a curious newcomer, Yaphank Wines & Spirits is your partner in elevating your Hamptons lifestyle. With our curated selection, expert guidance, convenient delivery, and commitment to knowledge sharing, we help you discover the perfect bottle for every occasion and transform your home into a haven of refined taste. Visit our website today and embark on a journey of exquisite wine discovery delivered straight to your doorstep!

For More Details Yaphankwines

☎��� Phone: (631) 504–6025 📬 Mail: yaphankwines@gmail.com 💻 Website: yaphankwines.com 📍 Address: 525 Boulevard East, Yaphank, NY 11980

[italyluxury]

From Tuscany to Piedmont: Italy's Premier Wine Tour Destinations

It’s true that a sip of good wine can transport you to another place, but nothing quite beats the experience of a wine tour in Italy. The names Tuscany and Piedmont resonate as two legendary locales that quicken the pulse of wine lovers worldwide. If you’re an enthusiast of the vine, these two regions should be at the top of your list.

Tuscany

Tuscany's long history with wine is rooted deep into the times of the Etruscans. It's a place famed for its wine variety, with Sangiovese grapes taking the lead role on this stage. But that’s not the whole cast — there’s Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano too, each bringing its own flavor to the table. The uniqueness of these wines comes from the blend of Tuscany’s climate, soil, and a touch of magic from the environment.

You can explore Tuscany's wine world deeply by joining our Italian wine tours. We’ll walk you through every step that brings wine to life - from picking grapes under the Tuscan sun to the magic that happens inside the barrels. It’s about touching, seeing, and understanding what makes each wine so special. Plus, you'll hear stories of vineyards and get a sneak peek into the art of winemaking which makes every sip afterwards a bit more meaningful.

Piedmont

Piedmont is in the northwest corner of Italy, a place where life seems to revolve around good food, better wine, and the pursuit of the simplest pleasures. This region sets the bar high with its top-tier wines like Barolo and Barbaresco. But Piedmont isn't just about what's in your glass. The place also has small-town charm and the taste of the land itself, from truffles that are worth their weight in gold to the humble hazelnut. Here, every vineyard visit and meal is an opportunity to celebrate the rich tapestry of flavors that make this area a haven for anyone who loves wine.

Piedmont & Tuscany wine tour in Italy

Our 9 Nights/10 Days adventure kicks off in the Monferrato, then continues to Alba, Langhe, and Florence before stopping at Chianti, Montalcino, and Montepulciano. These locations are renowned for their exceptional wine tours in Italy. For the best Italian wine tours, please reach out to us at (855) 539 0045.

[clipstone]

Gianluca Colombo

Gianluca Colombo Langhe Nebbiolo Piedmont, Italy 2021 Nebbiolo

Gianluca is recognised as one of the best looking winemakers but he is more than just a pretty face.

This Nebbiolo spends 30 months in stainless steel before being finished in Austrian oak. The result is a fresh, medium bodied nebbiolo with unusually big and full flavours.

Herbaceous and powerful with ripe tannins, fresh acidity and a long finish.

Tasting notes: cranberry, cherry, raspberry, dried roses, tobacco leaf, açai berry, oak, eucalyptus

Pairing: red meats, roasted root veg, mature hard cheese

Similar to: Barolo

[eurovisionwines]

The Italian Cellar and Italian wines in Australia

If you love Italian wine and are based in Australia, Eurovision Wines is the perfect place for you. Our Italian Cellar is stocked with a vast selection of authentic Italian wines, sourced from the most prestigious vineyards throughout the country. Whether you prefer reds, whites or sparkling wines, our Italian Cellar has something for everyone.

We believe that wine is a crucial ingredient in the Italian way of life, and that's why we're proud to offer an extensive selection of Italian wines in Australia. We have taken care to source only the highest quality Italian wines, ensuring that each bottle is a true representation of Italy's winemaking traditions.

Our Italian Cellar features some of Italy's most renowned wines, including Chianti, Barolo, and Amarone. Chianti is a robust wine that pairs well with meat and pasta dishes. Its cherry and plum flavors make it a versatile wine that can be enjoyed on any occasion. Barolo, on the other hand, is a full-bodied wine with a deep ruby color and flavors of cherry, tobacco, and leather. It is the perfect accompaniment to a rich and hearty meal.

Welcome to the Italian Cellar at Eurovision Wines, your one-stop-shop for authentic Italian wines in Australia. We offer an extensive selection of wines sourced from the most prestigious vineyards throughout Italy. We're passionate about Italian wines and believe that they are some of the best in the world. We have taken care to source only the highest quality Italian wines, ensuring that each bottle is a true representation of Italy's winemaking traditions. Our Italian Cellar features an impressive collection of reds, whites, and sparkling wines, including some of Italy's most renowned wines such as Chianti, Barolo, and Amarone. Our Chianti is a robust wine that pairs well with meat and pasta dishes. Its cherry and plum flavors make it a versatile wine that can be enjoyed on any occasion.

[perskamperin]

The Franco-Massolino estate traces its history back to 1896, when Giovanni Massolino founded the estate. It is now run by three generations of the family, including winemakers Franco and Roberto Massolino. Today it includes 15 hectares of vineyards around the picturesque village of Serralunga d'Alba. Massolino's best-known wine is its entry-level "Classic Barolo"; It was first produced in 1911, and it is sourced from a variety of vineyards in diffierent subzones. The wine reflects the terroir's broad and variable spectrum of perfumes, ranging from the classic spicy notes to those of a sweeter, floral and fruity nature. The jewels in the crown of Massolino estate originate from three cru vineyards: Margheria, Parafada and Vigna Rionda, that produce the highly rated wines Barolo Margheria, Barolo Parafada and Vigna Rionda Riserva, respectively.

[miamisecretescapes]

Miami Secret Escapes |  

8 Cruises From Miami With Luxury Dining Experiences

With tastebuds getting more refined and travelers expecting more when it comes to their dining experiences, cruise ships continue to capitalize and deliver on some of the most outstanding and innovative cuisines by bringing chef collaborations, wine tastings and culinary programs to the seas and beyond.

On Royal Caribbean’s Symphony of the Seas, cruisers looking for Tuscan cuisine can pop into famed British chef Jamie Oliver’s Italian eatery. Open for lunch and dinner, guests can opt for one of the chef’s homemade pastas made fresh daily, or grilled options like lamb or pork. At 105 Central Park, it’s Royal Caribbean’s own global chefs who are front and center as they showcase the latest in contemporary seasonal cuisines. After a gourmet meal, make your way to Vintages, a wine bar aboard the Royal fleet, which features one-of-a-kind wines from top winemakers that are exclusive to Royal Caribbean. From California to South African wines, sample a tasting or a bottle of the ship’s finest vintages. On the newly refurbished Navigator of the Seas, slurp up oysters at Hooked Seafood, and if you need to catch a game and a beer, Playmaker’s Sports Bar and Arcade has you covered.

Buzz-worthy MSC Seaside, boasts acclaimed James Beard Award-winning chef Roy Yamaguchi and his restaurant, Asian Market Kitchen. Diners can choose a live-action teppanyaki grill or keep it light and fresh with sushi, sashimi and selections from the raw bar. Chef Roy’s Hawaiian/European-influenced cuisine is also reflected in dishes like lobster fried rice and a curry wine sauce rack of lamb. On the MSC Meraviglia, which is slated to hit the port of Miami very soon, cruisers will have the opportunity to dine at Michelin-starred Spanish chef Ramon Freixa’s new restaurant, Hola! Tapas. A Mediterranean style social restaurant with an emphasis on shared plates like jamón ibérico, tortilla espanola and more. Expect to see it on the majestic MSC Bellissima as well. Come hungry.

When you ‘Choose Fun’ on Carnival Cruise, you’re also choosing some fun-tactic dining options. The not-to-be-missed spots include Guy’s Pig and Anchor BBQ Smokehouse, where you can get some of that roadside BBQ action like Blue Ribbon chicken with a side of his famous mac n’ cheese available on five of the line’s ships. The most anticipated restaurant coming to a ship near you, is Emeril Lagasse first sea venture, Emeril’s Bistro 1836, on the Carnival Mardi Gras. The New Orleans cuisine restaurant, will have Creole favorites like oyster and cochon de lait po-boys, roasted duck & Andouille sausage gumbo, jambalaya, shrimp and grits and bananas foster. Carnival will also be the first cruise line to can and keg their own beer (already available on Horizon and Vista), fleetwide. Enjoy a ParchedPig West Coast IPA, an intense beer loaded with bitterness with a bright flavor profile and distinctive aroma of citrus and pine.

One of the biggest names to hit the high seas for Celebrity Cruises, is renowned French chef Daniel Boulud. Boulud will become the brand’s Global Culinary Ambassador with a slew of culinary programs sure to seduce the palette. A three-course menu developed by Boulud will be offered at all the Luminae restaurants fleetwide. Sure to be a sold out experience, the "Chef’s Table by Daniel Boulud" will allow guests to enjoy champagne and canapés on arrival, a five-course dinner with wine pairings. The dinner also comes with one of the chef's cookbooks. Training with the best just became a reality thanks to Celebrity’s Culinary Mentorship Program, where up-and-coming chefs will be hands-on in Celebrity Kitchens as well as one of Boulud’s many restaurants.

How does a butter poached Alaskan King Crab, brown butter Berkshire pork chop, and roasted crab legs sound? To a foodie, it sounds like a feast to remember, and now, thanks to Australian super chef, Curtis Stone, you can eat like a king (and queen) when you dine at the newly revamped, SHARE, aboard Princess Cruises. Chef Stone is all about creating artistic dishes in a warm, and celebratory setting, where his dishes transcend flavor and cultural influences. Now imagine doing that in six exquisite courses. He, along with his personal sommelier, hand picked all the wines. You’ll have your choice of Barolo to Piedmonte and Ribera del Duero from Spain and beyond. Let’s not forget the "Crafted by Curtis" menu selections also available in the main dining room. After a Curtis Stone meal, you’ll want to unwind with a prestigious glass of wine selected by Princess sommelier Doug Frost. Select from 142 wines to be exact.

On Azamara Cruises, you get to be a part of your own culinary journey, thanks to the Azamara Chef Experience available in Dubai. Imagine pursuing the city’s Fish Market for the fresh catch of the day, that’ll later be used for your evening dinner! Once that’s been selected, cross the street to the Fruit and Vegetable market where you can pick vegetables like zucchini, egglant, fresh strawberries and more before making your way to the Spice Souk for traditional Arabic Herbs. If you thought you were fully immersed in Dubai’s food scene, think again. Partner up with an Azamara expert for a visit to Dubai’s Camelicious Farm, home to over 4,000 milk-producing camels where you’ll become an expert on the dairy process Last on the foodie excursion, a stop at the city’s Coffee Museum where you’ll sample brews from around the world. Then it’s back on the ship to eat your finds in what is sure to be an unforgettable meal.

In what’s sure to be a grand welcome, Virgin Voyages, will be welcoming their first sea venture, The Scarlet Lady, to the port of Miami in 2020 and the dining options are already creating a buzz. With a cocktail program like no other, Razzle Dazzle (named for the camouflaging pattern painted on warships from WWI and WWII), will be the ship’s resident drag brunch, where sailors are treated to a show from the ship’s resident drag performer and friends. Expect a vibrant scene offering up vegetarian fare as well as fun cocktails and fresh juices. There’s no in between. If you’re looking for ultra-luxe dining, you’ll find it at Wake, aboard the Scarlet Lady. A mid-20th century steak and seafood haunt with chop house atmosphere but vintage feel. Expect lots and lots of champagne.

Oceania Cruises is know for ‘the finest cuisine in the world,’ so expect to dine on some of the finest food at sea. Led by esteemed chef, Jacques Pepin, Oceania cruises offers everything from a distinguished culinary center where state of the art cooking classes are held for a close knit group of 24, and guests will get to try their hand at everything from French cuisine to plant-based menus. If you’re looking for a more immersive experience, guests team up with a master chef to tour and shop the local markets in Europe and French Polynesia, and use their buys to cook up a simmering meal on board. There are some foodies who really want to rub elbows with Pepin himself, and they’ll have an opportunity to do so once a year, where they are treated to individualized menus, lectures and demos by Pepin. Mark your calendars—it’s happening aboard the Marina this September.

[52bottlewinefridges]

On Italian Wine

Italy has the a long illustrious background in wine dating back to the Roman Empire and also the Ancient Greeks who implanted some temples in Sicily and other areas of Southern Italy such as; Calabria and Campania. The Romans with their far reaching Empire which stretched across Europe and to North Africa, planted vineyards in every corner of the domain, such as; France, Germany, Spain, and Croatia. Wine is as deeply rooted to the Italian lifestyle as pasta, pasta, Prosciutto, and Parmigiano. If it comes to wine there's absolutely no nation on Earth that can compare to Italy. When you look at wine maps of other significant wine producing states, you will observe that vineyards are planted in just a couple of regions here and there as far as the whole land mass is worried. Italy on the other hand has vines planted in the whole of the Nation, from Friuli in the North-East down into the toe of Calabria in the South-West and anyplace in-between, along with the enormous islands of Sardinia and Sicily. No matter where you go in Italy you will find grape vines growing. There is no country on the planet with such a multitude of grapes being cultivated, furthermore there is no country on Earth that has the diversity in wine styles and grape varieties grown. The amount of grape types is shocking as compared to other nations. Require the United States, France, and Australia for instance, three of the best wine producing countries in the world, regarding both quality and quantity. In Australia and the U.S. the Key grapes made are Chardonay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Syrah, and Pinot Noir. Add to this a good amount of Reisling and Gamay, a little Cabernet Franc, Pinot Bianco, Petit Verdot, and Petit Syrah and a few different varieties and you've got the significant grapes grown in those countries. France cultivates these kinds and more, such as Muscadet, Grenache, Viognier, and Carrignan. No doubt they have a wonderful variety of fantastic wine produced in France. Wines whom I love, especially from the Rhone and Bordeaux but for most of the wonderful wines from France they can not come close to touching Italy in variety of styles and grape varieties. Italy, for my money, is Worlds Best! There are a number of grape varieties which are grown in Italy and no where else or in such minuscule amounts they are of no consequence. 1 instance, Nebbiolo, the lone grape which makes-up the famed Barolos and Barbarescos of all Peidmonte. Nebbiolo thrives mainly in Peidmonte and in Lombardia, but no place else in the world, although it's been grown in teeny levels in California and Virginia with mediocre results. In addition to being the single grape variety that makes up the famed Barolo's and Barbaresco's, Nebbiolo is the grape of Gattinara, Nebbiolo d' Alba, and several other wines of Peidmonte. Wines manufactured from Nebbiolo are wine world celebrities with producers like Angelo Gaja, Aldo Conterno, Giacomo Conterno, La Spinetta, and also the great Bruno Giacosa, to name just a small number of famous manufacturers who create the legendary Barolo's and Barbaresco's. Some other excellent varieties which are developed in Italy and nowhere else are grapes like Ruche, Negromano, Nero d' Avola, Ciliegielo, Monduese, and Picolit. Together with the native types, Italy has excellent examples of the Big Four of the Wine World; Chardonnay, Cabernet Sauvignon, Merlot, and Syrah. With the enormous amount of native varieties together with the"Big Four" it makes for an unlimited number of fashions that may be made of single varietal wines or an endless range of wines which are proprietary blends by which Italy creates by far the greatest number in the world. For any wine drinker interested in exploring the endless assortment of interesting wines, using a never-ending kingdom of possibilities of flavor and styles, they need look no farther than Italy. It's the cover of the ladder, however, the sad fact is that for all the hundreds of millions of people who drink wine regularly, there are simply a small percentage that actually delve into the great depths of all that is available. The large majority of wine drinkers maintain drinking the same old things repeatedly, The Big Four, and when they do drink any Italian wines, most simply drink Pinot Grigio, Chianti, Brunello, Amarone, Valpolicella, and little else. This great peninsula has much to offer, it's mind boggling, wines such as; Barbera, Vermentino, Salice Salentino, Taurasi, Tocai, Aglianico d'Vulture, Greco d' Tufo, Fiano d' Avelino, Brachetto, Ripasso's, Friesa, and Nero d'Avola, simply to name a very few. Some of the famous renowned wines would be the excellent Barolo's and Barbaresco's, Vino Nobile, Brunello, Chianti, Amarone, plus a multitude of wonderful Super Tuscans. What is a Super Tuscan? Many people would ask. It is mysterious to many, precisely what they are. It is a question that's a bit difficult to explain, but I shall do just that. For more info click here

A Super Tuscan wine is usually a wine that's made from Tuscany, specifically DOC and DOCG zones in which wines like Chianti, Brunello, Morellino p Scansano, and Vino Nobile are created. To be known as Chianti, Brunello, or Vino Nobile, these wines must be created within the geographical boundaries of the specific DOC or DOCG zone, and they must be made according to the laws set by the Italian authorities, pertaining to the kind of grapes that could enter the specific wine, the amount of grapes which can be chosen per acre, prescribed quantities of time the wine must be aged in wood, and when the wine may be published for sale. Through the 1960's and into the 70's it is sad to say that Italy on a complete has been generating a lot of really poor excellent wine. They were going for quantity rather than quality. This trend was spawned by the Italian government itself. In the instance of Chianti for instance, the legislation to be followed for making this wine amounted to some recipe for creating wine. The governmental legislation permitted for high yields of grapes per acre (which isn't good for making great quality wines) and enabled the addition of up to 30% of Trebbiano, or as low as 5 percent in the blend. Chianti being a red wine and Trebbiano being a white varietal, this is an insane concept. So it was up to each individual producer in the Chianti zone, if they wanted to make smaller quantities of excellent quality wine or massive quantities of bad wine. You know that you did not need to place 30% white grapes in the mix if you did not want to, but if you did need to, by law, you could do it, and the wine capable as being Chianti. In the early 1970 there were several leaders in Tuscany that were appalled by what had been happening and decided to make great quality wines at the areas of Morellino in Bolgheri on the Tuscan shore and in the Chianti Clasico zone. These wines would be of fantastic quality. Because they had been made with Cabernet Sauvignon and Cabernet Franc (non-native grapes of Tuscany, although Carminagno was made for more than 400 years using a proportion of Cabernet, at a small zone near Empoli) that they wouldn't qualify as any DOC or DOCG wines. So these new wines which where of the maximum quality would by law have to be labeled as IGT or Vino d e Tavolo wines, which is the smallest of the classifications. At the end didn't actually matter, because everyone who knew anything about wines understood they were fantastic. Therefore it had been Nicolo Incissa Rochetta who on the Tuscan coast in Bolgheri produced the first of the now quite famous Super Tuscan wines together with his Sassicia a mix of Cabernet Sauvignon, Cabernet Franc, and Sngiovese which has been aged in small French Oak Barrels, rather than the large Slovenian Oak ones who were the standard for centuries. His cousin Piero Antinori shortly followed suit in The Chianti Classico zone with the both famous Tignanello, usually created with twenty to twenty-five percent Cabernet Sauvignon and roughly 75% Sangiovese aged in small barrique barrels also, although the very first classic in 1971 was made solely of Sangiovese. Wine critics recognized the quality of those wines instantly, and it was the British wine critics and writers who began calling these great unconventional wines of Tuscany,"Super Tuscans." The nickname caught on and it stuck to this day, although the title is unofficial and has never been recognized by the law makers in Italy. So, are you still confused? To break it down in simpler terms, a Super Tuscan is normally but not necessarily a wine that has 100% or a lesser percent in a blend the avocado varieties of Merlot, Cabernet Suavignon, Cabernet Franc, and occasionally Syrah. A Super Tuscan may also be produced solely of Sangiovese or a combination of Sangiovese and one or more of those other internaltional grape types. These wines are always aged for a good amount of time in barriques, which are little (225 liter) French Oak barrels. A Super Tuscan could be made of any of these varieties as a single mono varietal as is true with Masseto which is 100% Merlot or 100 percent Sangiovese as is true with Prunaio, I Sodi San Niccola, Sassolloro, along with Il Carbiannone from the fantastic winemaker Vitorio Fiore at Greve. A couple examples of Super Tuscan blended wines are Ornellia which is usually about 50% Cabernet Sauvignon and 50% Merlot, and the delicious Campaccio made with 75 percent Sangiovese and 25% Cabernet. Thus, now that the legislation regulating the make-up of Chianti have changed for the enhancement of this storied Italian wine, the quality has tremendously enhanced. I do not however agree with the new laws allowing small percentages of Merlot, Cabernet, or alternative French Vinifera from the mix or the fact that Chianti could be made solely with Sangivose. In keeping with the fantastic old tradition of Chianti, it must stay a blended wine dominated by largely Sangiovese having a small sum of a local secondary grape or grapes such as Cannaiolo or Colorino. This is a true Chianti! If you would like to make a wine with some of international varietals, then label the wine as a Super Tuscan not Chianti. I have to admit that Chianti and some of the Sangiovese established Super Tuscans are my favourite wine in the world, especially those of my good friends who make the most wonderful wines that you might ever want to drink. Wines like Prunaio and the Chianti's from Alessandro Landini, the owner of Fattoria Vitticio, Conti Sebastiano and Nicolo Cappone the aristocratic owners of the historical Villa Calcinaia in Greve. The Cappone's produce great Chianti, Grappa, luscious olive oil, and one of the best Vin Santo's I have ever seen. My friends, the Fiore family, with father Vittorio and sons Jyuri and Roberto, make the famous Il Carbonaionne at their vineyard Podere Scallette, high on a mountain at Greve that overlooks the Total Chianti Classico zone with Firenze in the north and Siena to the south. It's a spectacular view. Also in Greve is buddy Antonio in Vignamaggio, the estate where the worlds most famous painting, the Mona Lisa was painted by Leonardo di Vinci. At Vignamaggio, perfection nevertheless follows Da Vinci with the most superb wines possible, with one of Italy's biggest single varietal Cabernet Francs, the Super Tuscan"Obsession," along with the fantastic namesake wine"Mona Lisa," the property Chianti Classico Riserva. I am not stating that Chianti is the worlds finest wine, no, it's my personal favorite, not as large as Brunello, Amarone, or even any Super Tuscans, but for me, the ideal wine to drink with Italian food made by myself, my aunts, uncles, cousins, or among Italy's many terrific cooks. The Sangiovese grape which makes up the majority of the Chianti blend and is in part or whole of many Super Tuscans too as Vino Nobile and Brunello is certainly my favourite grape. It's not as powerful and rich as Cabernet or Merlot, but it will have a good amount of power and wonderful rustic qualities that give it perfect balance when made properly, making it an superb choice with several unique dishes the Italian cuisine. There is wonderful lure and background behind Chianti and the wine zone it is generated in, which many feel is the most amazing wine region in the world, with its beautiful rolling hills, filled with wondrous rows of grape vines, olive groves, castles, stone farm homes, and cypress trees that seem to dot the crest of virtually every hill. Other significant indigenous wines of Tuscany are Vernaccia, Vino Nobile, Morellino, Carmignano, and the highly exalted Brunello di Montalcino. The majority of the excellent native wines of Tuscany are reddish, it's reddish wine country, and the sole native white is Vernaccia in the gorgeous medieval hilltop town of towers, San Gimignano. There's a saying amongst lots of Italian guys. If you ask them if they are white or red wine drinkers? They will answer,"White wine? What is the point?" In other word. Why would you even consider drinking white wine whenever you have reddish which is so much better? To a stage, I really do agree with them as I drink red about 90 percent of the time, however there are lots of great wines on the planet, and they offer another wine drinking experience and possess some tastes and features such as certain mineral and floral qualities you don't get in reds. If your with a nice long serious meal, it is great to start the meal with a glass of white to get your palate jump began before moving on to a couple of reds. Variety is the spice of life. The white wines of Italy! Here again in my view, Italy gets the best, although I know many would disagree. I will stick by my guns. Many would say that White Burgundies are the best whites on the planet and that Burgundy is the greatest white wine producing region. Well I would concur number one which White Burgundies are the worlds best white wines, but although Burgundy produces the worlds best whites, it isn't the greatest white wine region on the planet, personally I'd give that honour to Friuli. Friuli produces a number of the worlds most outstanding white wines. The reason I believe that Friuli has the upper hand within Burgundy is easy. Yes I would say that White Burgundies will be the only biggest white wines, however they're of just 1 grape variety, Chardonnay. Friuli-Venezia Giulia on the other hand leaves white wines of the highest caliber as in Burgundy, but unlike Burgundy where the wines are just of one grape variety, the great wines of Friuli are created with quite a few lovely grape varieties. Varities such as Tocia, Sauvignon, Picolit, Riesling, Pinot Grigio, Pinot Bianco, Verduzza, Traminer, Chardonnay, and Muller Thurgau which are made in only varietals in different styles and in a variety of micro-climates to create wines that express the varietal character of each grape in a host of ways. Then there are the many proprietary blends like the prestigious wines of Sylvio Jermann who generates the famed Vintage Tunnina, Vinnaia, and Dreams, in addition to the great wines of Schiopetto, Livio Felluga, and a range of others. Considering all the unique single varietal wines created in a variety of styles and the endless possibilities of producing proprietary combinations, all these are the factors why I believe that Friuli-Venezia-Giulia is the worlds preeminent quality white wine producing region, even greater than Burgundy. The wine making area of Friuli would be to white wines, what Tuscany is to red wine, the best white wine producing region in the world, bar none! And these wines are now being coined"The Super Whites", the title matches. White Burgundy? The wine is made of everything? One-hundred percent chardonnay, a grape variety that's gained some disdain amongst many wine drinkers around the world. This is what happens when any grape or wine becomes overly popular. This was the case with Soave from the 70's, Chardonnay in the 90's, and today Merlot. As some say, "ABC". Anything-But-Chardonnay! If you want to be adventuresome and gain some unique wine knowledge that others around you'd need, delve into the fabulous collection of the unique wines of Southern Italy and avocado varieties such as Piedrossa, Negramano, Primitivo and Aglianico. Aglianco, which is considered the best red varietal of the southwest, comes chiefly in the areas of Campania and Basilicata, and are created in the single varietal wines, in addition to Aglianico being combined with Merlot, Cabernet, and or other blossoms. In Campania they grow other blossoms you will not find outside of Italy, like Piedirosso, Coda di Volpe, and Fiano, of which will be made among Italy's premier white wines, Fiano di Avellino. You will find lovely wines from Apulia produced from the primary grapes of Negramano and Primitivo that's the grape thought to function as the Genesis of Zinfandel. You'll see a nice array of wines coming from the island of Sardegna, from the snowy Vermentino's using their crisp fresh make-up of fragrant floral aromas and ripe fruit in the palate, to the great reds made of Cannonau and Monica, the Big Bold wines made with the native Carrignan to Cabernet Sauvignon which grows exceptionally well on the island also comprises 100% of the wonderful wine, Sella and Mosca"Marchese", along with the Vernaccia that is made in a sherry-like fashion, in addition to some outstanding desert wines created out of Malvasia and Moscato. Then last, but definitely not least in the south we have the wines from Sicily in which the wines have made great strides in quality and worldwide popularity in the last couple of years. "Duca Enrico" and"Rosso del Conte" both created from 100% Nero d'Avola where for quite a while, just two of Sicily's little roster of prestigious wines, along with few others. In the past couple of years, Sicily has seen a great boom concerning quality, notoriety, and earnings. The Planeta household of Sicily has been one of the major forces in the current trend of prestige and popularity of Sicilian wines. Planeta has sky-rocketed to a well deserved fame in a very short amount of timewith their enormous bold Merlot and Cabernet. In the past four decades their luscious chardonnay has been rated among the best 50 wines on the planet. The Planeta's also produce a fantastic wine created from Nero d'Avola and one from Syhrah in addition to the nice cheap red and white table wines Segreta. Another family who are very instrumental in the current surge of Sicilian wines, is that the Rallo household who've done a wonderful job with their winery of Donnafugata. Most famous of the Donnafugata wines, are the 100 percent Nero d'Avola based Mille un Notte.

[gearisrael9-blog]

Does oak really affect wine beverage flavor?

What fuels this contrast between the steely, pebbly feel of common Chablis and the mad, rounded creaminess of Napa Chardonnay? In addition to the differences inside soil and environment, the defining distinction could be the usage of oak. Oak, a difficult but pliable wood, will be ideally suited to barrel or clip composing. It has typically played a big purpose within wine, specifically prior to often the advent of concrete and stainless steel tanks. Today, at a time whenever steel, plastic and cement vessels are valid alternatives, using walnut has turn into a deliberate choice. So just why would a winemaker choose to use oak? What does it do to wine? Oak can certainly be the textural and a flavor element within winemaking, based upon on no matter if the barrels are different, from French or Us oak, and their measurement. It’s the use connected with new oak that most drastically influences wine. Any time wine beverages is in contact along with innovative oak, selected flavour substances like lactones, aldehydes and even volatile phenols make their way in the wine, which gives it a good number connected with characteristic aromas. How Pecan Affects White Homemade wine North american oak delivers out and about records of vanilla in addition to coconut... / Getty American walnut brings out notes involving vanilla and coconut… / Getty American oak (Quercus alba) imparts rounded information of vanilla and coconut, while French oak (Quercus robur) gives hazelnut together with smokiness. In white wine drinks, particularly Chardonnay, American pecan can come across since stovetop popcorn and toffee, whilst Finnish maple results at gentle nuttiness and slight smoke. Often the affinity involving oak in addition to Chardonnay is definitely so great of which pine flavors are often taken as a good marker for often the grape itself. Structural differences in often the wood wheat means that National pine can be cut in staves to make barrels, although tighter grained Sizing walnut needs to possibly be split. However, both equally will need to be air-dried and master before use, plus toasted over fire in order to bend over into shape. Toasting furthermore has a effect: increased toast ranges amplify butterscotch notes throughout American walnut, and smokiness in People from france oak. ... when French Pine emphasizes hazelnut and smoking / Getty … whilst French Maple emphasizes hazelnut and light up / Getty Winemakers might also choose regardless of whether to levain and/or fully developed in pecan. Fermention and even maturation found in barrels wedding favors better walnut flavor incorporation than bouillonnement in stainlesss steel tanks used by way of maturation in clip or barrel. Even so, fermenting in pecan is even more cost and labor-intensive compared to fermenting in fish tank (as barrels need to be capped up and are generally harder to wash than stainless steel steel), making it a superior solution for winemakers, enabling for more subtle flavours. If not done well, simply maturing a wine beverage within toasty oak regarding a short blast involving time might make the ideal oak flavor come to feel bolted-on rather than integrated. Mark Beringer, the Napa Pit winemaker behind Beringer’s Exclusive Reserve Chardonnay, ferments inside of 100% French oak barrels, of which 75–80% are brand new. “This allows you to capture this heart and soul of the toast and provide creaminess, ” he claims. “We use French walnut, since it has the far more understated effects and allows the fruit in order to express itself better. ” Defending Oaked White Wines Both barrel size in addition to age matter, as does enough time spent in pine. The newer and smaller sized this barrel, the more powerful this oak influence. A good 225-liter barrique will include more influence than some sort of 500-liter puncheon as a result of the higher percentage of the bottles being in contact having solid wood. Meanwhile, a once- as well as twice-used barrel may alleviate the effect. Often the flames accustomed to achieve the particular as the barrel is shaped, François Frères cooperage, Saint Romain, People from france as well as Photo copyright Jean-Pierre Muzard, courtesy Vins via Bourgogne François Frères cooperage in Saint Romain, France, wherever barrel staves are warmed and bent throughout the fire to achieve the ideal a higher level toast / Photo copyright laws Jean-Pierre Muzard, courtesy Vins de Bourgogne Aged barrels may no extended impart any kind of flavors together with are considered simple, but they can still perform an important role of which stores on oxygen. When oak holds liquid with no leakage, a miniscule volume of fresh air can penetrate the solid wood. This oxygen presence has a big effect on the organic chemical type conversions that wine beverages undergoes during fermentation plus growth. In white wine beverages, the idea influences the growth regarding certain aromatic ingredients. Think about these iconic Sauvignon Blanc styles: the sunny, stainless-steel-fermented exuberance of Marlborough, New Zealand, made under totally anaerobic conditions, as opposed to restrained Sancerre manufactured traditionally around the substantial, used clip or barrel. Now evaluate those on the smoky richness of an oak-matured Fumé Blanc—a excellent illustration regarding oak as opposed to steel, together with larger used barrels versus smaller new barrels. Often the differences are both in flavor and texture. Both clip or barrel size and age subject, as does this time spent inside maple. The more modern and even small the barrel, the particular more robust the pecan effect.

A new Chablis manufacturer that searches for to stress the particular briskness of the region’s climate and the oyster-shell technicalities of the limestone soil may display these much best without the added flavours of new oak. Small oxygen exchange from applied oak will mute main citrus and apple fragrances, and will put concentrate on structure and non-fruit flavors as a substitute. “We use stainless steel and even employed oak in order to exhibit what Chablis really is, ” says Hervé Tucki, former technical movie director in the La Chablisienne supportive. Barrels, however, are high-priced, as is the time it takes to age wines. Rather than put wine in oak, winemakers can easily also place oak in to wine simply by adding pine chips or perhaps staves. Although this can add some of the people much-loved toast and vanilla notes both superficially plus affordably, it does not really offer any of this textural benefits. Barrels becoming toasted and fashioned at François Frères cooperage, Or simply Romain, France / Photo copyright Jean-Pierre Muzard, good manners Vins de Bourgogne Barrels being toasted and shaped at François Frères cooperage, Saint Romain, People from france / Photo copyright Jean-Pierre Muzard, courtesy Vins via Bourgogne How Oak Has an effect on Reddish Wine New oak also has a profound influence upon red wines. Truth be told there are attractive notes regarding coconut and cinnamon through American maple, and hot and spicy hints of clove and cedar through French walnut. Higher make levels may be reminiscent of mocha or espresso. In red winemaking, the impact connected with breathable oxygen is even additional crucial. The color and tannin of the grape skin need oxygen to create steady phenolic compounds, even though the oak’s tannins also assist this structure of the wine. “It is the nominal breathable oxygen exchange that creates barrel getting older so significant, ” says María Larrea, technical director in CVNE in Rioja. “It is the must, and incredibly clear later in the shade and tannin of our wine beverages, which are able to keep longer inside bottle this way. ” Barrels aging at CVNE / Photo courtesy CVNE, Facebook Barrels aging on CVNE / Photo good manners CVNE, Facebook Her Objeción wines spend at minimum twenty two months in pine. Though the amount of time varies for oak-aged purple wines the world more than, proper time in level of quality barrels helps them to be able to age and produce in the future. Very tannic wine like classed-growth Bordeaux together with Barolo often spend extended durations in oak, and that is crucial to their style. Nevertheless red wines without pecan also have their charm. Level Wagner, of Lamoreaux Landing in the Kids finger Lakes spot of Brand new York, makes a unoaked red. oak staves On this decision, he says, “I’m hunting for natural fruit without having any interference. The T23 is the most truthful plus purest expression involving our Cabernet Franc. ” Oak will not be a frank instrument, and even it’s concerning so much more when compared with flavor. Its use might be fine-tuned to influence consistency and aroma, to mute or emphasise, to support or even subdue. It brings more options to the already numerous variables connected with winemaking.

[manzonegiovanni]

Looking for Barolo wine producers? Manzone Giovanni, one of the finest Barolo wine producers, brings you exceptional wines crafted with tradition and expertise. Experience the finest Barolo wines by ordering yours today!

[dandelionwineshop]

WHAT IS THE GREATEST ITALIAN WINE?

Do you like Barbera? How about Nebbiolo??  Barolo??? Tonight behind the bar, the very knowledgeable Marco from Italian importer Dalla Terra will be behind the Lions Club Bar pouring wines from one of our favorite producers in Piemonte (aka “the Piedmont”), a hilly region in Northern Italy that produces the country’s finest wines.  The Vietti winery, managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil.  The autumn winds blow chilly and cold.  We’re your homies who bring you wine, and this is a great opportunity to warm up with some fine Italian wine, to pick up a little for the house, and to learn a little more about what these different wines are.

As per usual, we’ll have WINE, BREAD, CHEESE, VINYL & LOVE!

Vietti, Langhe Nebbiolo Perbacco 2016

100% Nebbiolo grapes coming from different vineyards, mostly in the area of Barolo, with a little from Barbaresco as well. Each parcel is processed and aged separately until when they select the ones that will be included for the blend of Perbacco or the ones that will keep ageing to become Barolo Castiglione (excluding the parcels from Barbaresco). Which is to say, a lot of Nebbiolo claims to be declassified Barolo - this one truly is, and it tastes like it.  There’s generous, big dark fruit here along with menthol notes and a lot of spices; the wine shows a notable intensity while retaining an essentially mid-weight style. Strong, intense and powerful when young, complex and elegant as years go by - pretty much like a Barolo there as well, right? This is for your stews, hearty ragout, your game, your sharp, aged cheese – big strong things basically. Killer stuff, and a particularly excellent value this year!  Organic, vegan.  $30

Vietti, Barolo Castiglione 2015

100% Nebbiolo, old Guyot-trained vines on clay and limestone, natural yeast, 24-30 months in oak. Vietti’s Castiglione Barolo is the primary Barolo produced by the winery. It is named after Castiglione Falletto, the commune where the Vietti winery is situated, but it contains grapes from a careful selection of the best 15 Grand Cru of the Barolo zone (Bricco Fiasco, Bussia, Fossati and Ravera, to name a few) all located around Castiglione Falletto. Truly a remarkable expression of Barolo year after year, it's also a remarkable value.  The 2016 is a mix of grapes from Castiglione Falletto, Monforte, Barolo, and Novello (province of Cuneo), all vinified separately before blending. (Pro tip: they only make a certain amount of Barolo. The extra wine goes into the Perbacco – and there was a lot extra this year!)

The Vietti winery, managed by the family’s fifth generation, is based in the small medieval village of Castiglione Falletto, the heart of Piedmont’s famous “Langhe” wine region. Here the Currado family carefully and patiently handcrafts lauded wines that are the result of a unique combination of sun and soil. Organic, vegan.  $66

Vietti, Barbera d'Alba Scarrone 2016

Ruby purple colour with intense aromas of ripe red and black cherries. With refreshing acidity, rich tannins, full body, the single vineyard Scarrone has finesse, excellent balance, great complexity, integration and a long lingering finish. Pricier than most Barbera and that’s because most Barbera isn’t grown on such special vineyard land - that generally gets reserved for Nebbiolo. What a difference an a acre or two can make. There’s a delicacy and raciness to the acidity that’s surprising and takes this grape to the next level. We’re sold. Come check it out.  Organic, vegan. $50  

Vietti, Roero Arneis 2018

And the white knight! This grape is leaner than Chardonnay but with a lot of texture and ability to transmit the specific nature of its place of origin. Previously called “white Nebbiolo” by many, grown and exported by few, Arneis has emerged from its long hibernation in the last decade or so and is receiving all the accolades it deserves. We’ve carried several in the last few years and Vietti’s, recently returned, has remained a staff favorite. In the last few years, winemaker Luca Currado eliminated precise measurements of acid and tannin levels in favor of a more intuitive, wine-specific approach, and we can taste that immediacy here. He also stopped publishing tasting notes, preferring that wine critics and drinkers apply their own perceptions and preferences to his wines. Bravo Luca! Organic, vegan.  $25

[yaphankwines]

A World of Flavor Awaits: Exploring the Best Wine Selection at Yaphank Wines and Spirits

Wine lovers rejoice! Nestled in the heart of Yaphank, Yaphank Wines and Spirits offers an unparalleled selection of wines, curated to tantalize every palate and take you on a global flavor adventure. Whether you're a seasoned connoisseur or just starting to explore the world of vintages, their meticulously chosen collection promises a delightful experience.

Unveiling the Classics and Beyond:

Forget the limited options at your local supermarket. Yaphank Wines and Spirits transcend expectations. Immerse yourself in the timeless elegance of Bordeaux, with iconic Cabernet Sauvignons and Merlots hailing from prestigious French vineyards. Explore the captivating world of Italian wines, from the bold and structured Barolos of Piedmont to the refreshing Pinot Grigios of Friuli-Venezia Giulia. California's sunshine comes alive in their selection of rich Cabernets and opulent Chardonnays from Napa Valley, while crisp Sauvignon Blancs from New Zealand offer a refreshing alternative.

A Haven for the Discerning Palate:

Yaphank Wines and Spirits caters not just to the popular regions, but also to the discerning palate. Discover the unique charm of lesser-known best wine regions like Argentina, where Malbec reigns supreme, or explore the captivating complexity of Spanish Rioja wines. For those seeking a truly special experience, a curated selection of Premier Cru and Grand Cru Burgundies awaits, showcasing the pinnacle of French Pinot Noir and Chardonnay.

Expert Guidance on Your Wine Journey:

Navigating such a vast selection can feel overwhelming. But fear not! Yaphank Wines and Spirits' passionate staff is here to guide you. With their extensive knowledge and genuine enthusiasm for wine, they can answer your questions, recommend wines based on your preferences, and help you discover hidden gems. Whether you're looking for a specific varietal for a special occasion or simply seeking a new favorite, their expertise ensures you find the perfect bottle.

More Than Just Selection:

Yaphank Wines and Spirits goes beyond just offering a wide variety of wines. They also host informative tastings and educational events, allowing you to deepen your knowledge and appreciation for the art of winemaking.

Elevating Every Occasion:

The perfect bottle of wine has the power to elevate any occasion. Whether you're hosting a dinner party, enjoying a quiet evening, or simply seeking a relaxing glass after a long day, Yaphank Wines and Spirits have the best wine selection to pair with your culinary creations or enhance your moment of self-care.

So next time you're searching for an exceptional wine experience, look no further than Yaphank Wines and Spirits. Explore their curated collection, learn from their knowledgeable staff, and embark on a delicious journey through the world of wine!

For More Details Yaphankwines

☎️ Phone: (631) 504–6025 📬 Mail: yaphankwines@gmail.com 💻 Website: yaphankwines.com 📍 Address: 525 Boulevard East, Yaphank, NY 11980

[localfoodandwine]

by Paige Donner

With the first swish around my tongue, then my palate, I knew the right word to describe this Barolo DOCG, Fossati Riserva, 10 Anni 2009 by Roberto Voerzio:  Outstanding! 

It was the last of the Barolos I tasted today at the Saint James & Albany Hotel in Paris where ViniFocus Wine Consulting and Natives. had put on this annual ‘Nebbiolo Vins & Terroirs” tasting salon.  So my palate had some context, even if I’m still a novice when it comes to these superlative Barolos and this fabulous Italian wine region that for many is simply summed up as Piedmont’s Nebbiolo.

Italian Language crashcourse:   DOCG (Denominazione di Origine Controllata e Garantita — Italy’s top wine classification)

One of the pluses of being a complete novice of an appellation at an organized tasting is that you can honestly just stumble upon gems. You aren’t necessarily on a mission to taste the ‘best’, the most ‘exalted’ or the most expensive.

So stumbling on this producer, a true cult of a winemaker, at the end of the tasting session, is memorable and a fond souvenir to walk away with.

When I asked him if his wines were like a cult wine, he didn’t at first understand my meaning of ‘cult.’ So I explained, you know, like Screaming Eagle?  “Ahhh…”, he replied, “Well, not yet. Because Roberto only started making wines about 35 years ago. And in our region, that is nothing, in terms of time.’ I nodded, since as an expat I have thoroughly come to terms with the fact that 250 years for Europeans is just a tranche of their history and not their whole history. “But,” he continued “Last year we visited Screaming… and we tasted those wines with the winemaker…” his voice then just trailed off as you could see the fond memories flash before his eyes.

Another fun thing about these wines is the label. There is an artist, just one artist, a friend of Roberto’s, who has painted about 14 different paintings that transmit different stages of the winemaking process, the unglamorous parts. These paintings have been turned into labels and they rotate them through their vintage years.

I also tried their:

Barolo DOCG La Serra 2014  (elegant)

Barolo DOCG, Cerequio 2014

*Note: 2014 was a small yield, about 7K bottles total, as compared to the usual 23-25K bottles for the production. That may partially explain why you can expect from about €150 to €200 or so per bottle of each of these. Though I daresay that I highly doubt that these prices will go anywhere but up in the future.

http://www.robertovoerzio.com/en/

    Langhe Nebbiolo DOC

    Nebbiolo is known for its ability to age long-term and for its pronounced tannins. So how thrilling was it to find this sub-appellation highlighted today, Langhe Nebbiolo which is often described as akin to whole cluster Pinot Noir with its softer tannins.

I found these to be delightful summer drinking.  Slightly chilled to about 14C° and you have yourself a perfect accompaniment to backyard bbqs, fish, including salmon, and roasted vegetable salads. In other words, really easy drinking. (And you’d never guess that for the most part these have about 14°alcohol. ) Another tip is that the ’16s and ’15s (light and elegant year) are softer than the ’14s in terms of tannin-vintage profiles.

  Honorable Mentions 

Borgogno.com Langhe Nebbiolo DOC No Name 2014

GiovanniRosso.com  Langhe Nebbiolo DOC 2016

Scarzellobarolo.com   Langhe Nebbiolo DOC 2017

BussoPiero.com Langhe Nebboiolo DOC 2016

MarchesidiGresy.com  Langhe Nebbiolo DOC Martinenga 2018

SandroneLuciano.com  Nebbiolo d’Alba DOC Valmaggiore Sidi et Paucis 2009

La-Spinetta.com  Langhe Nebbiolo DOC 2016

ElvioCogno.com Langhe Nebbiolo DOC 2018

    BONUS Barolo Tip:

BaraleFratelli.it   Barolo DOCG Riserva Bussia 2011

    Listen to Paige’s podcast, Paris GOODfood+wine

    Book Paige for speaking, wine consulting, wine tasting seminars and photography:

FoodWine.photography

PaigeDonner.info

    Roberto Voerzio – Barolo’s Screaming Eagle (Almost)?

by Paige Donner With the first swish around my tongue, then my palate, I knew the right word to describe this…

Roberto Voerzio – Barolo’s Screaming Eagle (Almost)? by Paige Donner With the first swish around my tongue, then my palate, I knew the right word to describe this…

[perskamperin]

G.D. Vajra Bricco Delle Viole Barolo 2012

Winemaker Notes:

Brilliant ruby color. Notes of cherry, roses, and kernels of cherries in alcohol, dark fruits, licorice and violet merge with shades of citrus and mint. On the palate, graceful and silky tannins and a perfect aromatic balance. Well balanced with a long finish of fresh and delicate spices.

WS:

Offers classic aromas of rose, cherry and tar, with hints of licorice and spice. As this plays out, a tobacco element comes to the fore, along with leafy, eucalyptus and mineral details. Very fresh and balanced, if tannic on the finish for now. Best from 2020 through 2035.

WE:

Ripe berry, violet, aromatic herb and cake spice aromas lift out of the glass. Structured and elegant, the palate delivers fleshy Morello cherry, black raspberry, cinnamon, tobacco and licorice alongside firm, polished tannins. It's already delicious and accessible. Best 2017–2022.

[miamisecretescapes]

Miami Secret Escapes |  

8 Cruises From Miami With Luxury Dining Experiences

With tastebuds getting more refined and travelers expecting more when it comes to their dining experiences, cruise ships continue to capitalize and deliver on some of the most outstanding and innovative cuisines by bringing chef collaborations, wine tastings and culinary programs to the seas and beyond.

On Royal Caribbean’s Symphony of the Seas, cruisers looking for Tuscan cuisine can pop into famed British chef Jamie Oliver’s Italian eatery. Open for lunch and dinner, guests can opt for one of the chef’s homemade pastas made fresh daily, or grilled options like lamb or pork. At 105 Central Park, it’s Royal Caribbean’s own global chefs who are front and center as they showcase the latest in contemporary seasonal cuisines. After a gourmet meal, make your way to Vintages, a wine bar aboard the Royal fleet, which features one-of-a-kind wines from top winemakers that are exclusive to Royal Caribbean. From California to South African wines, sample a tasting or a bottle of the ship’s finest vintages. On the newly refurbished Navigator of the Seas, slurp up oysters at Hooked Seafood, and if you need to catch a game and a beer, Playmaker’s Sports Bar and Arcade has you covered.

Buzz-worthy MSC Seaside, boasts acclaimed James Beard Award-winning chef Roy Yamaguchi and his restaurant, Asian Market Kitchen. Diners can choose a live-action teppanyaki grill or keep it light and fresh with sushi, sashimi and selections from the raw bar. Chef Roy’s Hawaiian/European-influenced cuisine is also reflected in dishes like lobster fried rice and a curry wine sauce rack of lamb. On the MSC Meraviglia, which is slated to hit the port of Miami very soon, cruisers will have the opportunity to dine at Michelin-starred Spanish chef Ramon Freixa’s new restaurant, Hola! Tapas. A Mediterranean style social restaurant with an emphasis on shared plates like jamón ibérico, tortilla espanola and more. Expect to see it on the majestic MSC Bellissima as well. Come hungry.

When you ‘Choose Fun’ on Carnival Cruise, you’re also choosing some fun-tactic dining options. The not-to-be-missed spots include Guy’s Pig and Anchor BBQ Smokehouse, where you can get some of that roadside BBQ action like Blue Ribbon chicken with a side of his famous mac n’ cheese available on five of the line’s ships. The most anticipated restaurant coming to a ship near you, is Emeril Lagasse first sea venture, Emeril’s Bistro 1836, on the Carnival Mardi Gras. The New Orleans cuisine restaurant, will have Creole favorites like oyster and cochon de lait po-boys, roasted duck & Andouille sausage gumbo, jambalaya, shrimp and grits and bananas foster. Carnival will also be the first cruise line to can and keg their own beer (already available on Horizon and Vista), fleetwide. Enjoy a ParchedPig West Coast IPA, an intense beer loaded with bitterness with a bright flavor profile and distinctive aroma of citrus and pine.

One of the biggest names to hit the high seas for Celebrity Cruises, is renowned French chef Daniel Boulud. Boulud will become the brand’s Global Culinary Ambassador with a slew of culinary programs sure to seduce the palette. A three-course menu developed by Boulud will be offered at all the Luminae restaurants fleetwide. Sure to be a sold out experience, the "Chef’s Table by Daniel Boulud" will allow guests to enjoy champagne and canapés on arrival, a five-course dinner with wine pairings. The dinner also comes with one of the chef's cookbooks. Training with the best just became a reality thanks to Celebrity’s Culinary Mentorship Program, where up-and-coming chefs will be hands-on in Celebrity Kitchens as well as one of Boulud’s many restaurants.

How does a butter poached Alaskan King Crab, brown butter Berkshire pork chop, and roasted crab legs sound? To a foodie, it sounds like a feast to remember, and now, thanks to Australian super chef, Curtis Stone, you can eat like a king (and queen) when you dine at the newly revamped, SHARE, aboard Princess Cruises. Chef Stone is all about creating artistic dishes in a warm, and celebratory setting, where his dishes transcend flavor and cultural influences. Now imagine doing that in six exquisite courses. He, along with his personal sommelier, hand picked all the wines. You’ll have your choice of Barolo to Piedmonte and Ribera del Duero from Spain and beyond. Let’s not forget the "Crafted by Curtis" menu selections also available in the main dining room. After a Curtis Stone meal, you’ll want to unwind with a prestigious glass of wine selected by Princess sommelier Doug Frost. Select from 142 wines to be exact.

On Azamara Cruises, you get to be a part of your own culinary journey, thanks to the Azamara Chef Experience available in Dubai. Imagine pursuing the city’s Fish Market for the fresh catch of the day, that’ll later be used for your evening dinner! Once that’s been selected, cross the street to the Fruit and Vegetable market where you can pick vegetables like zucchini, egglant, fresh strawberries and more before making your way to the Spice Souk for traditional Arabic Herbs. If you thought you were fully immersed in Dubai’s food scene, think again. Partner up with an Azamara expert for a visit to Dubai’s Camelicious Farm, home to over 4,000 milk-producing camels where you’ll become an expert on the dairy process Last on the foodie excursion, a stop at the city’s Coffee Museum where you’ll sample brews from around the world. Then it’s back on the ship to eat your finds in what is sure to be an unforgettable meal.

In what’s sure to be a grand welcome, Virgin Voyages, will be welcoming their first sea venture, The Scarlet Lady, to the port of Miami in 2020 and the dining options are already creating a buzz. With a cocktail program like no other, Razzle Dazzle (named for the camouflaging pattern painted on warships from WWI and WWII), will be the ship’s resident drag brunch, where sailors are treated to a show from the ship’s resident drag performer and friends. Expect a vibrant scene offering up vegetarian fare as well as fun cocktails and fresh juices. There’s no in between. If you’re looking for ultra-luxe dining, you’ll find it at Wake, aboard the Scarlet Lady. A mid-20th century steak and seafood haunt with chop house atmosphere but vintage feel. Expect lots and lots of champagne.

Oceania Cruises is know for ‘the finest cuisine in the world,’ so expect to dine on some of the finest food at sea. Led by esteemed chef, Jacques Pepin, Oceania cruises offers everything from a distinguished culinary center where state of the art cooking classes are held for a close knit group of 24, and guests will get to try their hand at everything from French cuisine to plant-based menus. If you’re looking for a more immersive experience, guests team up with a master chef to tour and shop the local markets in Europe and French Polynesia, and use their buys to cook up a simmering meal on board. There are some foodies who really want to rub elbows with Pepin himself, and they’ll have an opportunity to do so once a year, where they are treated to individualized menus, lectures and demos by Pepin. Mark your calendars—it’s happening aboard the Marina this September.