Prodotto:

Uve: Sangiovese grosso

Colore: Rosso granato carico

Profumo: Intensa vinosità, etereo, goudronnè

Sapore: Asciutto, tannicità, caldo, morbido, armonioso

Temperatura di servizio: 22°C

Età ottimale: 10-12 anni

Gradazione alcolica: 12,5-13,5°

Servito con: Carni rosse, selvaggina e cinghiale.

Mission Codename: Neoclassical Pranksterism

Operative: Agent Red

Objective: Send Agent Red back to his early wine roots Mission Status: Accomplished!

Current Winery: Kaz Winery

Wine Subject: 2005 ‘Plunge’ Sangiovese

Winemakers: Mister Kaz

Backgrounder:
In early 2004, Agent Red was merely a casual wine drinker. Very casual. His informal attitude toward wine changed considerably when he happened upon a small and unassuming winery in the Sonoma County town of Kenwood. On tasting wine from the Kaz Winery, Agent Red was transformed. Some say that this is where his obsession with wine was born. Read his mission report below for more details, then favor your own taste buds with a few bottles of today’s remarkable wine!

Wine Spies Tasting Profile:

Note: Sangiovese is an Italian native varietal, now grown with great success by American growers. Sangiovese is the primary component in most Italian Chianti wines, which is Italy’s most common table wine. This wine is 100% Sangiovese, which is how we prefer our Sangiovese, and we absolutely love it

Look – Medium red-clear pink-plum color

Smell – Tangy cherry with plum and light floral notes

Feel – Initially wet in the mouth, this wine digs in and gives you a playful slap on the 4 corners of your tongue with its mild-to-medium tannins

Taste – Delicious, with sweet and mildly sour cherry with a hint of smoky plum and burned cranberry

Finish – Tasty and long lasting with around the mouth flavors and a tannic bite that tapers off smoothly

Conclusion – The Wine Spies almost universally adore wine from Sonoma AND Sangiovese wines. Add Kaz the winemaker to this adoration and you have a recipe for a great wine. This is a fun wine to drink, but it can also be enjoyed as a serious wine that can hold up to the harshest wine-snob scrutiny. Once again, we bring you a wine that we seriously suggest that you try… Are you detecting a pattern here?

Mission Report:

I am writing this report on my laptop, which sits perched atop the unpretentious bar in the Kaz Winery tasting room. It is exhilarating to be back here at the Kaz Winery, where I had my wine awakening.

My prior wine experience was limited merely to ‘red or white’; I had no clue that there was an amazing array of varietals to be experienced. I knew that I liked red wine better than white wine and I knew that some wines cost more than others. I was a total wine noob (newbie).

One day, while on my way to one of my favorite Sonoma County parks, I passed by a small winery that I had passed a half dozen times in recent months. Each time I passed by, my brain filled in more details about the place. It dawned on me that this particular winery, called the Kaz Winery was infinitesimally smaller than the behemoth corporate wineries I passed to get to this park. That made me wonder, were wines made by a smaller winery better, or worse than those from the big boys? Or, were small-winery wines less refined or less drinkable? I was soon to learn that small winery wines could be better, and that less refined could be a great thing, indeed.

With some trepidation I decided to go to the tasting room. Would these winefolk speak a language of wine that would be over my head? Would they be snobby and pretentious? I mustered my courage and walked to the door – which I tried, stupidly, to pull open. Pulling on the door caused it to bang loudly because it was a sliding barn door. I felt I was an idiot for missing the overtly placed sign with a thick black arrow and the words, “Slide to Open”. Despite my embarrasment I pressed onward and finally slid the door open.

Inside the room I saw several people lined up at a bar. They looked happy and relaxed. So, too, did the people behind the counter. They did not look as I had imagined wine people to look. One of the women behind the counter welcomed me in by waving me up to the bar. She asked me if I had ever been in before. I sheepishly admitted that I had not. She set a glass down in front of me and asked me what I would like to try. I asked her to surprise me, and boy did she deliver! What followed was a around-the-world tour of seven Kaz wines! My brain exploded. I would never be the same again.

Pour after pour, I was encouraged to look at the wine, to notice it, to sniff it and, of course, to taste it. I was awestruck by the subtleties of some wines, the brashness of others. I asked questions, listened, and absorbed the wisdom imparted to me on this visit. Before this visit I had known simple things like, wines are made from many different types of grapes, but I never understood why or what the differences were. The world of wine was finally becoming less of a mystery and more of a journey.

By the end of my visit I was well on my way to a paradigm shift in my perception of wine. I realized that wine is something that can be serious, or fun (or both simultaneously). I realized that wine can be enjoyed by anyone, even me. It made me wonder about other wineries and their wines. Could wine get even better than this? It was this simple question, brought on by my intitial experience that drives me to this very day.

Standing there, again, at the Kaz tasting bar, awash in the significance of the place, I felt a sense of respect, contentment, and purpose. That place, with those wines… That is where it all began!

Footnote :Kaz is a man with a mission of his own; He is driven to deliver big wines that don’t pussyfoot around. He also does so with a cheerfully irreverent sense of humor. He is part scientist and part court jester. While his image, and those on his wine bottles shout playfulness and good humor, his wines are serious… or, better put, sincere. Oh, and of course they’re always delicious!

Wine Spies Vineyard Check:

The location of the Kaz Winery can be seen in this satellite photo

Tasting Tag: Dry, Full-Bodied, Robust

Tasting Notes:

Robust yet drinakable. - eha2006

like that one - systemdes

good year and good house - coastwatcher

Source: http://www.winelog.net/wines/wine/16620

A front to back search of local sports pages last week turned up scant coverage of this important news. I think this says more about America’s ambivalence toward ‘soccer’ than it does about American interest in Spain, but whether or not you are interested in the sport you have to feel good for the Spanish. They have not won this championship in a long, long time. It reminded me of when the Boston Red Sox won the World Series after falling short for so many seasons, only for Spain this was a national moment of pride, not a regional success story.

Here at The Spanish Table we celebrate the glory of Spain each and every day with great things to eat and drink. Recently the weather in the Bay Area has taken on a decidedly Castilian tone, with hot dry air and abundant sunshine replacing our normal cool, foggy summer climate, so now is a perfect time to create a bit of Iberian ambience in your own back yard.

Break out the red and gold decorations. Fire up the grill and cook up a mess of chorizo, morcilla and chuletas.  Stock the ice chest with refreshing Spanish rosado, cava and cerveza. Crank up the stereo and blast some old school flamenco (or some Rodolfo Chikilicuatre for the younger crowd).  For the full effect, try all of the above at about 10 pm (I suggest you invite the neighbors).

It goes without saying (but I’ll say it anyway) that The Spanish Table is your one-stop-shop for just about everything necessary (food, wine, décor, music) to create your very own Spanish fiesta, Portuguese festa, or a good old back yard cookout with a few creative flourishes.

Here is a recipe from my childhood in Georgia that I have adapted with a bit of Iberian flair. As a kid, ‘Pigs in Blankets’ was what we called hot dogs wrapped in biscuit dough and baked. I never really liked them much. I thought the best part was whacking the cardboard tube of pre-made biscuit dough on the edge of the kitchen counter and watching the dough expand and ooze out of the split tube.

In a recent fit of nostalgia I retooled this recipe using my own biscuit dough and little chorizos from The Spanish Table. The results have completely changed my mind about this fun and easy party snack. Try it for your self and let me know what you think.

Cerditos en Mantas

(Serves 4-6)

2.5 cups all purpose flour (and a bit more for rolling out the dough)

1 tablespoon baking powder

1/2 tablespoon salt

¼ cup cold lard

¾ cup buttermilk

12 small Spanish style chorizos (I use Doña Juana Cantimpalitos)

Preheat oven to 450 degrees. Sift together the flour, baking powder and salt. Add the cold lard and combine with the flour by squeezing the mixture through your fingers until barely mixed and somewhat lumpy. Add the buttermilk and mix briefly. Turn the dough out on a floured surface and pat or roll out to about ½ inch in thickness. Cut dough into 12 triangles, approximately 3” on each side.  Place one chorizo in the center of each dough triangle. Fold two corners of the triangle over the center of the chorizo and press with your thumb to seal the points together. Leave the ends of the chorizo exposed. Place the wrapped chorizos on an ungreased baking sheet and bake in a 45o degree oven for 10-15 minutes until the dough is fully cooked and starting to brown. Plate and serve immediately.

Blanco Nieva Sauvignon Blanc 2007 The Rueda region of Northern Spain is best know for producing white wines from the Verdejo grape, but they also grow a fair amount of Sauvignon Blanc. This new arrival is fresh as fresh can be, with abundant citrus blossom aroma and racy acidity. In the early stage of its development this wine displays a touch of residual effervescence which will fade with time. The ripe melon fruit character is still a bit subdued, but will become more predominant in a few more months. I suggest you try this unique wine right away to experience it at its freshest, then try it again later on in the year to experience the more mellow aspect of the wine. $17.99

Oreka 2007 We love the Txakoli, yes we do, and this is one of our perennial favorites, now available in the latest vintage. Oreka is the top of the line bottling from the Talai Berri winery just outside of Zarautz on the Cantabrian coast. This 100% Hondaribbi Zuri wine is fermented in stainless steel tanks at temperatures just barely above freezing in order to preserve the delicate fruit character of this grape. Pale yellow color with greenish reflections. Edgy minerality and grapefruit-like flavor. This is an excellent, pin point precise example of what one should expect from quality Txakoli wine.  $19.99

Avinyó Vi D’Agulla Rosado 2007 The pink version of Vi D’Agulla is here and man, this stuff is tasty! You may well remember my enthusiastic endorsement of Avinyó’s traditional, spritzy, white Vi D’Agulla made from Petit Grain Muscat. Now those same winemakers have decided to produce a rosado version of Vi D’Agulla using Merlot grapes.  The spritz and the minerality of the original are still present in the new wine, along with a beautiful crystalline ruby hue and a modest amount of ripe berry fruit character. $14.99

Ricardo Santos Malbec 2006 This was the first Malbec to catch my attention back when we first started stocking wines from Argentina. The new vintage of this single vineyard wine has arrived and it too appeals to me because, unlike some Malbecs, this wine shows some restraint in its expression of fruit character. The dark berry flavor typical of Malbec is present to be sure, but it doesn’t overwhelm the other aspects of the wine, including tart barrel tannins, cigar box aroma and background minerality. $17.99

Tercos Sangiovese 2005 Wine in Argentina is more than just Malbec. This wine, made by Pedro and Patricio Santos (the sons of Ricardo Santos) is made from 100% Sangiovese, a grape that predominates in Italy. This darkly colored yet brightly flavorful red wine exhibits fresh berry fruit character with underlying tannins and tart acidity. This is the first vintage of this young wine. Tercos means ‘stubborn’ or ‘obstinate’ in Spanish, perhaps indicating a commitment to quality and tradition, or maybe it means the sons held their breath and stomped their feet until Dad let them have a winery of their own. Either way, this is a tasty bottle from a skilled winemaking family. $11.99

Achaval Ferrer Malbec 2007 The Achaval Ferrer winery, just barely ten years old, is quickly becoming one of the most highly sought after sources of top shelf Argentine wines. This wine is made from 100% Malbec from their various estate vineyards. Almost opaque in color, this unfiltered wine displays the dark berry fruit character that Malbec is known for as well as a touch of barrel tannin from 10 months in French oak. Smoky aroma and tart acidity add depth to this young wine. This is an excellent value from a winery known for making some very exclusive high end bottlings. $22.99

Antionori konnte für seinen Brunello den Vorwurf zu panschen inzwischen abwenden, Argiano hat seinen Wein deklassiert (IGT Sant Antimo?) und bei Banfi und Frescobaldi steht das Ergebnis der Prüfung noch aus.

Am Rande: Was mich beim Wine Spectator dann doch wundert, ist, dass man für Blogs bezahlen soll. Das widerspricht irgendwie dem Web-2.0-Gedanken, und in echten Bloggerkreisen werden sie damit nix!

Description:
Rose with ruby hightlights, this wine is characteristic, intense with tastes of wild berries. On the palate fresh, soft and delicate. Ideal as an aperitif. Serving temperature: 12-14°C

Source: http://www.drinksdirect.co.uk

This is our second bottle of this Sangiovese Italian red wine. A medium ruby red in the glass, the nose is a lovely fruit -- very delicate and inviting. I like the taste of this wine very much. This has as much to do with the structure as it does the taste. While it is quite dry, it is also softly spicy and fruity. This wine has a somewhat austere, old-world quality to it that is quite wonderful.

We are enjoying this wine at the ideal temperature for red wine -- thanks to Tom's brother and wife, Bob & Suzanne, who gave us a wine refrigerator! Thank you, Bob & Suzanne!

Mission Codename: The Legacy

Operative: Agent Red

Objective: Uncover a Super Tuscan-style wine, born in California. If the wine is superb, procure an ample supply for our Operatives to enjoy

Mission Status: Accomplished!

Current Winery: Salvestrin Vineyard and Winery

Wine Subject: 2005 Retaggio Red Wine

Winemakers: Kent Barthman and Rich Salvestrin

Backgrounder:

In just the last decade, Super Tuscans became the latest rage in Italian wine in the United States, however, their story goes back to the late 1940s when the famed Sassicaia wine was reportedly made by Incisa della Rochetta using Cabernet Sauvignon vines from Chateau Lafite-Rothschild, or so the legend goes. Now California Super Tuscan-inspired blends are presenting as great wines of remarkable quality, providing a unique expression of this Italian heritage blend.

Wine Spies Tasting Profile:

Look – Dark purple with a dark inky heart of deep garnet, with tightly-packed, slow thick legs that start slow and then streak down the glass, providing insight into the wines mouthfeel

Smell – Intense wild blackberries, blackberry and raspberry with currant, blueberry, licorice and spices. This wine also presnts secondary aromas of black pepper and earth

Feel – Round and soft at very first, then bright and bold, dry and warm on the tongue, this full-bodied wine has medium tannins and a mouth-coating and chewy quality. As this wine opens up it becomes more velvety

Taste – Extremely well balanced fruit, with notable dusky blackberry, currant, blueberry and soft spice, with touches of oak, black pepper and an earthy quality. Present here is that classic subtle orange zest spiciness that you only find in exceptional Italian wines

Finish – This wine finishes beautifully long and dry with big fruit and a slight herbaceous quality

Conclusion – This is a big, juicy, delicious and fun wine to drink! A really interesting wine as well, with a definite between California-fresh and Super Tuscan heritage. For those Cali wine fans familiar with Super Tuscan wines from Italy, this wine delivers a great synergy of the two. Bright and aromatic with balanced acidity and a great mouthfeel, this wine is a great solo sipper or perfect with most food combinations. Auguri! to Salvestrin for building this wonderful wonderful wine! If you are a fan of Super Tuscans, you won’t be disappointed!

Mission Report:

Three generations of Salvestrins have made wine in America. Today, Rich Salvestrin makes wine on the family’s estate, a practice which began with Rich’s grandfather, John, and was continued by his son, Ed. By American standards, three generations is about as old as a winemaking family can be.

When Central Command issued a Priority Alert for a great California Super Tuscan, our Assets flooded us with intel on various wineries. On feeding all of the data into the W.I.N.E. (Wine Internet Nexus Engine) system, I was presented with three recommendations. At the top of the list was Silvestrin.

Immediately I set out to the winery. Nestled between a residential neighborhood and Crane Park near downtown St. Helena, the 26-acre property is expansive and lush with grape-laden vines. There, on a beautiful late-June day I had the great pleasure to meet with Shannon Salvestrin, Rich’s wife and partner in day to day operation of the winery.

With myself posing as a wine writer (the perfect cover, as I really do write for Imbibe Magazine and Color and Aroma Magazine), we tasted through the range of their wines. We lingered especially long on the Retaggio, today’s wine.

Retaggio is Italian for Legacy, a fitting name for this Tuscan Style wine, from this particular winemaking family, for this wine is the wine embodiment (em_bottlement_?) of the family’s fine heritage and wine-crafting experience.

Made from grapes of Napa Valley Sangiovese and Estate grown Merlot and Cabernet Sauvignon, the Salvestrins have captured the essence of fine Italian Super Tuscan, but in a rich, sleek and somehow more modern California style that does not sacrifice its old-world roots.

At the end of the tasting, I quietly reveled my true intent, asking Shannon for several cases of the wine for our worthy Operatives to enjoy. She readily agreed, allowing us to procure a small cache – but with the suggestion that we counsel our Operatives to ”... stock up and also keep a few bottles in the cellar to enjoy later.” This Wine Spy has taken her advice to heart. I only hope that I can be patient, for this wine is ready to drink right now!.

Wine Spies Vineyard Check:

The location of the Salvestrin Estate vineyards can be seen in this satellite photo.

Mission Codename: The Man From M.O.N.T.A.L.C.I.N.O.

Operative: Agent Blush

Objective: Seek out an excellent small production Brunello di Montalcino for our U.S. based operatives.

Mission Status: Accomplished

Current Winery: Le Benducce de Tornesi

Wine Subject: 2001 Brunello di Montalcino

Winemaker: Maurizio Tornesi and Paolo Vagaggini

Backgrounder:

Brunello di Montalcinos occupy a special place in the hearts of all Wine Spies. Coming from a very distinct and designated (DOCG – officially designated in 1967 as one of Italy’s first DOC classified wines) region in Tuscany about 70 miles south of Florence, Brunellos typically are the best wines produced from the Sangiovese grape. By regulation, Brunellos must be produced by using a 100% Brunello clone of the Sangiovese grape, hence the mystic and lore of this exceptional wine. Typically, Brunellos are among the most expensive Italian wines, which is why today’s wine is such an exceptional offering.

Wine Spies Tasting Profile:

Look – Ruby-red and purple with orange and pink hues along the edges with thin legs.

Smell – Bold and intense with flavors of raspberry, toasted oak, earthy and a hint of leather.

Feel – Smooth, velvety and wet all over the tongue, then the medium tannins kick in to balance the mouth feel.

Taste – Excellent flavors characteristic of Brunellos and Sangiovese with raspberries, blackberries, black cherries and toasted oak.

Finish – This wine finishes long and smooth, inviting a second sip and then yet another.

Conclusion – The Tornesi Brunello di Montalcino is a lovely wine that is smooth to drink, bold and well rounded in flavor, complex and true to its varietal characteristics. This wine deserves the ratings it has received and perhaps should be scored even higher. The winery recommends opening for at least 2 hours or decanting prior to serving.

Wine Spies Vineyard Check:

The Montalcino region can be viewed in this satellite photo.

Wine Spies Technical Analysis

Owner: Maurizio Tornesi

1st Bottling: 1993

Extension: 7 ha

Vines: 4.5 ha

N° vines/ha: ca. 4,500

Production/ha in hl: 60-70 hl

Annual production in bt.: 9-10.000 bott./0,75 lt.

Different crus: Loghino, Piano, Lecciarello

Grapes: 100 % Sangiovese Grosso

Soil: mainly Galestro

Note: The Le Benducce de Tornesi label is a second label from for the same wine labeled by Tornesi for exclusive sale in the United States.

This Wine Maker uses only organic grapes.

The Carline Rosso is the typical Bordeaux blend wine, but from local point of view: Refosco dal Peduncolo Rosso (refosco with red footstalk), Cabernet Franc and Merlot. Grapes are carefully selected, (maturity, integrity) because after the wine has to mellow for a long time in barrel. The Refosco dal Peduncolo Rosso is a typical cultivar in Lison Pramaggiore DOC and in Friuli. Berry is of medium size, the skin is thick and tough black-blue. It’s harvested rather late, resistant, wine has a deep color, intense perfumes; taste fruity, slightly tannic, with almond aftertaste, good body. These features make the Refosco dal Peduncolo Rosso suitable to quality wine making, such as Riserva, both alone or blended. According to Refosco’s fans, Carline Rosso is the Chianti of Venice, only the main wine changes: Refosco instead of Sangiovese. The bottle has been bought directly from the Producer and stored horizontally, in a cool and not enlightened shelf.

Sensorial Feature
A wine made from selected bunches of Cabernet Franc, Merlot e Refosco dal Peduncolo Rosso grapes. It needs at least two years mellowing first in barrels and then in barriques, following by maturing in the bottle. It has a garnet red colour, typical full bouquet with strong notes of vanilla, and a dry, velvety and pleasantly bitter flavour.

Gastronomic Matches
Ideal for red meat roasts, braised dishes and game.

Serving Temperature
It should be uncorked 2-3 hours before serving and served at 18°C

Analysis

• Alcohol content: 13,5% vol.
• Total acidity: 6,10 g/l
• Volatile acidity: 0,48 g/l

Wine Producer description

For more informations: info@500vini.com

The wine earned an 88 point rating from The Wine Advocate, and was a steal for $8.99 from Lukas Liquors in Lone Tree.

We poured a couple of glasses before throwing dinner on the grill--at first sip, it was nothing remarkable. A little fruity, a little sharp--freshly poured, it almost felt carbonated in my mouth. After a few minutes of breathing? It was good--actually, it was delicious. Maybe a bit fruitier than I'd like, but smooth and tasty, not nearly as sharp as many inexpensive reds. It went perfectly with our steak and veggies, but is mild enough to pair well with a plate of pasta.  If you own a decanter, use it for this bottle--if not, letting it breathe in the glass should do it.

The bottom line: Worth a drink--just let it breathe!

I’m a sports fan, but I’m not only a fan of football, baseball, basketball, and hockey. Over the past few years, I have gotten really into two sports that are a bit more obscure: soccer and horse-racing. I talked about soccer this morning; now it’s time for the ponies. Feel free to leave comments and tell me about your obscure sports loves.

Horse-racing

I first began following horse-racing in 2004, after Smarty Jones won the Kentucky Derby (http://www.youtube.com/watch?v=HqdItLlti6c). The horse had lots of Philly connections, and as I mentioned before, I am so desperately starving for Philadelphia sports success that I easily jumped onto this bandwagon. I proceeded to watch Smarty win the Preakness (http://www.youtube.com/watch?v=FT2c_C5vXEg) only to lose the Belmont to Birdstone in heartbreaking fashion.

The next two years each brought more Philly connections on the Triple Crown trail, with Afleet Alex in 2005 (http://www.youtube.com/watch?v=op78_8CYZ0Y, http://www.youtube.com/watch?v=USQePqsqkXQ) and Barbaro in 2006 (http://www.youtube.com/watch?v=T6PacUirYuQ).

By then I was hooked, and the lack of strong Philly connections in 2007 took a backseat to an extremely talented crop of 3-year-olds. Probably the most exciting race I have watched live (well, live on TV anyway) was the 2007 Belmont (http://www.youtube.com/watch?v=URl70KylKZg). Watch that clip and try not to get chills.

One of the most disappointing aspects to following this sport is the propensity of owners to retire the most precocious 3-year-olds and whisk them off to stud duty. To have a chance to watch Curlin race as a 4-year old, then, has been a real treat. I had a large win bet on Curlin in the 2007 Kentucky Derby. He didn’t come through in that race but has gone onto win the two most prestigious dirt races in the world (http://www.youtube.com/watch?v=XsLOcQYi9ys, http://www.youtube.com/watch?v=qPs7SNpl1y8). This fall, it seems he will take aim at an even more difficult feat: the Prix de l’Arc de Triomphe, which is the best turf race in the world.

This isn’t always an easy sport to watch, and 2008 has been especially painful. From Big Brown’s faintly despicable ownership group to Eight Belles’ heartbreaking breakdown in the 2008 Kentucky Derby, it hasn’t been an easy year. Still, I can think of no other sport that allows us to watch pure athletes do what they were born to do: run. They don’t play for contracts or incentives and only require oats, hay, and water (and the occasional steroid). Check out the videos above and let me know if they stir any interest.

Mission Codename: Tuscan Sunrise

Operative: Agent White

Objective: Seek out a unique Super Tuscan from the Maremma region

Mission Status: Accomplished!

Current Winery: Podere Casina

Wine Subject: 2004 Aione – Maremma Toscana I.G.T.

Winemaker: Emiliano Falsini

Backgrounder:

The Maremma region is located on the west-central coast of Italy half way between Rome and Florance and immediately south of the village of Grosseto. Like many Super Tuscans, this 100% Sangiovese vino da tavola doesn’t qualify for DOC status but is every bit as good.

Wine Spies Tasting Profile:

Look – Dark purple and almost black in color with dark garnet edges, but it’s surprisingly clear with thick slow legs that indicates a slightly more viscous wine.

Smell – Bold ripe fruit including blackberries and cherries, toasted and smokey oak, hints of tobacco and that uniquely Sangiovese tangy spiciness.

Feel – Dry and full bodied with solidly firm tannins, medium acidity and both tart and mineral components adding to the overall complexity of this wine.

Taste – Fruit forward with flavors of Schmidt Black Cherries. Both zesty and tangy with hints of spicy black pepper and toasted oak.

Finish – This wine finishes long and clean with hints of tart fruit and its distinctive Sangiovese zest.

Conclusion – Fans of Super Tuscans will naturally love this wine. It is true to its Sangiovese character with that spicy zestiness that makes the wines of Italy one of this spy’s favorite. Enjoy this wine with grilled game meats

Wine Spies Vineyard Check:

The location of the Maremma region can be seen in this satellite photo.

Awards & Accolades:

Decanter: Silver Medal

Veronelli: 94 Points

About This Wine:

Aione is a fine product, resulting from the selection of grapes grown in the best vineyards. this wine glows with intensive ruby red and violet shades. you will warm to its fruity, rich bouquet. maturing in french barriques for a 12 month period confers on aione a spicy elegance, its optimal tannin content assuring the wine‘s long life.

About The Winery:

The vineyard Podere Casina is nestled in the picturesque countryside of the Maremma, Tuscany. Marcello Pirisi cultivates Sangiovese and Syrah vines on 11 hectares of land. the warm climate of the maremma ensures optimal conditions for grape cultivation. the harvest varies between 60 and 80 quintals of grapes per hectare. the following three types of wine are produced in collaboration with the winegrower emiliano falsini:

• morellino di scansano d.o.c.
• marchele morellino di scansano d.o.c.
• aione maremma toscana i.g.t.

With her style and passion, the artist rahel kimmich lends her special touch to the details and image of the precious products of the Podere Casina winery.

About The Maremma Region:

The Maremma is a geographical area covering part of western Tuscany, notably the Province of Grosseto, and a small part of northern Latium (Lazio). It can be divided into the Alta Maremma (upper or northern Maremma) which borders on the Provinces of Sienna and Pisa, and Bassa Maremma (lower or southern Maremma) south of Grosseto and around the Costa d’Argento.

Technical Analysis:

Grapes: 100% Sangiovese

Alcohol: 13.8 %

I harvested some lettuce from my little garden for our salad tonight. I am also marinating pork chops, which we will grill. I have brown rice steaming now. Cheers and happy summertime!

 
Toscana. 
I den berømte midtitalienske region dyrkes nogle af de dejligste vine i det vinglade støvleland. I sær Chianti vine er blandt de førende vine.

For at kridte banen op og sikre en optimal forberedelse til aftenens vinquiz, er her en række links til aftens tema.

Links til Italiensk vin:
http://www.italy.dk/vin/vin.htm 
Italien rundt, med turistbriller på. Indeholder blandt andet et væld af vinartikler og tips til vinferien m.m.
 
http://www.sitecenter.dk/solaia/
Bag den mystiske titel "Vinhulen" gemmer sig efter sigende Danmarks største portal om italiensk vin, og har er alt fra solidt ditriksinfo, vinsmagninger til systematiske oversigter i rigelige mængder. Et godt bud på et sted at starte sin vidensindsamling.
 
http://www.chianticlassico.com/english/estate.asp
Her ryger man direkte inde på den officielle portal for Korsortiet for Chianti Classico vine. Når man skal vurdere kvalitet af Chianti Classico vine er dette et must.

http://www.chianticlassico.net/   
Masser af info om vinregionen Chianti Classico i Toscana, vinkort, ophold, vinsmagninger og vingårde - you name it. Samt geografisk info og historiske oplysninger.

It has a dark-ruby color, a pleasantly mild but distinctive Sangiovese nose (that certain yeastiness), and a nice dark-berry fruit taste.

This is a great example of an Italian table wine, and it paired beautifully with our spaghetti, spinach, and salad (from our garden). We both loved it.

Dennoch hat die Polizei einige Produzenten durchsucht, die eher auf Masse ausgerichtete Vecchia Cantina und pikanterweise Gattavecchi, deren Chef Luca Gattavecchi auch gleichzeitig Vorsitzender des Consorzio del Vino Nobile di Montepulciano war. War, denn er ist vor zwei Tagen zurückgetreten, da das Consorzio über die Einhaltung der Vorschriften bei den Produzenten wachen soll. Ein Berlusconi im Kleinen. Chef ist nun vorläufig Federico Carletti von Poliziano.

Mit dieser zügigen Entscheidung möchte das Consorzio wahrscheinlich dem Schicksal entgehen, dass das Consorzio del Vino Brunello ereilt hat. Es wurde ebenfalls vor zwei Tagen vom italienischen Landwirtschaftsminister Luca Zaia (Lega Nord) entmachtet.

Quellen: Wein Plus, Reuters Italia, AGI

Nachtrag: Auch The Pour hat einen Bericht über das entmachtete Brunello-Konsortium.

So with that out of the way, I'm going to jump back into the world of heterodox and tell you about how I paired a red wine with fish this past friday. Here's how it went down...

I have been trying for years to get my wife Jennifer to allow me to cook more dishes featuring what the Italians call pesci azzurri  (literally "blue fish") i.e. the usually smaller, fattier, "gamier" fish that most non-mediterranean or scandinavian people look down upon - fish like sardines (fresh not canned), anchovies (ditto), herring, mackerel, bluefish, etc. Many folks hear the name of these fish uttered and they dismiss them as "fishy", "funky" or just plain "stinky". This can indeed be case, but definitely does not have to be... Allow me to 'splain...it's a sort of "perception fulfills reality" scenario that plays out something like this: People think that "blue" fish are inherently too strong so they don't buy them. That means that there is less turnover of the product which leads to fish lingering longer in the bins, and ultimately, to become less fresh fish. So, if and when a blue fish skeptic does actually decide to light out and try one of these suspect swimmers, ironically, the stereotype about these fish being funky is actually, albeit erroneously confirmed. The solution here, (and in general) is to find a good fish monger, and take all of the usual advice given about finding fresh fish (clear, convex eyes, smooth and vividly colored skin, red, moist gills, and no "fishy" smell). Never buy unfresh fish of any kind, but this goes double for the "blues".

So specifically, why red wine with blue fish, and what kind? Well, those of you who eat these sorts of fish regularly know that they come off on the palate as more meat-like than fish-like: they are richer and denser with a deeper flavor profile, elements that certainly more strongly suggest red rather than white wine. The tannins in red wines (and the acidity as well) grabs nicely onto the extra fats and proteins present in blue fish that in may cases would overwhelm or even clash with whites.

So down to specifics. The dish I made was baked spanish mackerel fillets that were soaked for one hour in white wine (which was then discarded) and then slathered with a paste of bread crumbs, olive oil, lots of garlic, fresh mint, and crumbled bay leaves (with a side of roasted potatoes as a side, and bucatini all'amatriciana as first course). The wine I chose was a young Sangiovese from the Marche region (the dish too is Marchigiano). Why? Well, with these sorts of dishes the more acidity you can get your hands on, the better, and we all know Sangiovese has no lack of acidity. And though Sangiovese is rarely a very tannic wine, it has just enough (and not too much) tannin structure to cope with the whole bold affair. The third element to look for with matching blue fish dishes is a wine with good fruit. But, though I'm preaching reds with these dishes, don't be tempted to go off the deep end with a 15.5% alcohol blockbuster - mackerel has got a stiff back, it not a grilled t-bone...let me give you a few "negative" examples - wines like Madiran, Sagrantino di Montefalco, or Douro reds based on Touriga Nacional are all wrong: fruit-challenged, too tannic, and lacking acidity...

Here's the wine and the tasting notes:

Poderi San Lazzaro Rosso Piceno "Polesio" 2006

Quite saturated villet/garnet color. Bright and clean nose of blackberry, cherry, dusty earth, porcini mushrooms, and a slight florality. In the mouth the wine is gutsy and wonderfully rustic with lovely ripe but not overripe fruit, and a keen sense of balance with flavors of hibiscus tea and grape skins. This is a wine of great typicity and surprising complexity considering its modest aspirations.

One last thing - I don't mean to suggest that if you made this dish, and you had your little heart just set on a white, that actually going ahead and serving one in this setting would damn you to the fourth level of oenological hell, just that in my opinion, the right red is better than the right white. If you do want to go with a white, go for a big, well structured white with good acidity, like an important Verdicchio or Gruner Veltliner, or even a classically-styled Chablis.

TOM CIOCCO  

Si coltivano uve Cabernet franc., Sirah, Sangiovese, Petit Verdot ed un bianco leggermente dolce proveniente da un raro vitigno denominato Aminicne, molto simile al Pinot grigio.

La lavorazione è completamente meccanica, compresa la vendemmia.

Gli immobili comprendono la casa padronale ex colonica completamente restaurata, che si sviluppa su due piani rispettivamente di 160 mq. al Piano Terreno e 100 mq. al Primo Piano. ( 320 mq. lordi )

Al piano Terreno ingresso, salone con camino, cucina, dispensa, 3 camere da letto e due bagni. Al piano Primo, cui si accede tramite scala esterna, due grandissime camere, due bagni e 2 terrazze panoramiche.

Sono poi presenti 500 mq. di costruzioni fra cantina ed enoteca e 100 mq. per il ricovero attrezzi, tutti di nuova costruzione ben mimetizzata.

Posizione collinare intorno ai 350 metri slm.

Distanze: Volterra a circa 16 Km, Montecatini Val di Cecina 4 Km, il mare a circ 30 Km.

Many of the wineries are open for a tour and a tasting, and some offer accommodation services as well.
Great Chianti accommodations here: Tuscany Accommodation . Resources and info about holiday rentals in Chianti and Villas in Tuscany

The 2006 Mil Piedras Sangiovese is produced from 7-year-old Estate vines. 1600 case of this wine were produced and it sells for around $10.

The nose of this wine is full of cherries, light vanilla and cedar notes. The first sip reveals more cherries, strawberries and spice notes. Without question cherry is the dominant flavor of this wine. Not surprising, as that's often the case with this varietal. Those cherry notes are a little richer and slightly brighter than what one might expect from similarly priced Chianti. The finish features linger spice notes and an emerging earthiness. Modest alcohol and excellent acidity make this a wine that shows best with food. I found it to go very well with a wild mushroom Risotto.

What stands out most to me about this Sangiovese is how smooth and elegant it is for such a modestly priced offering. As with the Viognier it over delivers in its price category. With some exceptions, Sangiovese made outside of Italy can be a dicey proposition. Sangiovese made away from it's native home has often big made in an over the top, extracted style which I don't feel suits it. This offering from Mil Piedras is a nice every day value made in the grapes more suited, fruity but balanced style.

Imported by: H & S Specialty Imports Inc.

Up Next: A Malbec from Mil Piedras.

Please take a moment to vote for my blog.

Ein Wein hat mir besonders gut geschmeckt: Ein Brunello Campogiovanni von 2001. Über Brunello wurde in letzter Zeit viel geschrieben, gerade über den skandalumwobenen Barrique-Stil, der dem Wein der Meinung vieler Experten nach nicht sonderlich gut tut. Campogiovanni ist hingegen ein Klassiker, der drei Jahre im traditionellen, großen Holzfass ausgebaut wird und dann noch ein Jahr in der Flasche liegt, bevor er verkauft wird. Er ist auf eine längere Lagerzeit ausgelegt, was man dem 2001er auch anschmeckt, der so gesehen noch ein junger Wein ist. Sowohl im intensiven Aroma als auch im Geschmack zeigen sich deutliche Gerbstoffe, Leder, Pfeffer, Sternanis, aber auch schon reife Noten nach getrockneten Früchten, wie Pflaumen, Feigen, Aprikosen, dann Karamell, Kirsche, Tomate. Der Geschmack ist frisch mit feinen Tanninen, sehr extraktreich und voll im Mund, leichte Süße im Hintergrund, etwas feurig, schwer und lang. Für meine Begriffe ist er sehr gut trinkreif jetzt, wobei ich Weine mag, die noch etwas Biss haben. Er hat aber eben durchaus noch Reifepotential.

Noch zwei Reisetipps: Alle (!) Brunellos kann man in der Enoteca auf der Burg in Montalcino offen also glasweise probieren. Ist recht voll, aber spart eine Rundreise. Sehr günstig kauft der Reisende in den Supermärkten der Gegend, etwa Buonconvento oder Monteroni. Die sind weinmäßig gar nicht schlecht ausgestattet.

Campogiovanni (San Felice) Brunello di Montalcino 2001
Brunello di Montalcino DOCG
Italien/Toskana

Rot; Sangiovese
13,5 % Alkohol; Ausbau im großen Holzfass

La casa padronale, con torre risalente al XII secolo, è posta sulla antica Via Francigena percorrendo la quale a piedi, si raggiunge S.Gimignano con una passeggiata di 2-2,5 ore attraversando zone di tranquillità assoluta.

La casa padronale è su tre piani con le seguenti superfici: Piano Terreno di 240 mq.

Piano Primo di 220 mq. Piano Secondo di 150 mq.

Tutte le 9 camere per gli ospiti sono complete di servizi personali e confortevoli.

I 2 appartamenti riservati alla proprietà risultano di circa 100 mq. cadauno.

Il terreno circostante di proprietà è di 8,5 ettari prevalentemente a viti Sangiovese, Sirah, Cabernet Sauvignon.

Accanto alla casa principale una moderna cantina per la vinificazione e l’invecchiamento della superficie di circa 240 mq.

Si produce altresì olio extravergine di oliva da 200 piante di olivo.