A Discovery of Riches: The Perfect Pairing of Piave DOP and Garda DOC

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This month, we heard reports of a NASA summer intern, Wolf Cukier, who discovered a new planet. Pretty heady stuff! These days, it is challenging to discover anything new under the sun. We live in a world where we’ve been there, done that and, with globalization, there is a homogenization of culture that pervades. Yet, we still treasure unique products and delight in the discovery of new finds.

Twenty years ago, in search of novel and noteworthy products to sell, Lou Di Palo, head of his family’s business, was fortunate to come across a then-unheard of Italian cheese: Piave. Bringing his new-found discovery to America (or at least to the Italian cheese and specialty shop established in 1903 by his great-grandfather, Savino Di Palo), Lou introduced New Yorkers to this wonderful artisan cheese.

Lou Di Palo

Today, Piave DOP Cheese has become a beloved staple of the American market, finding shelf space in major supermarkets as well as in specialty stores. This traditional cheese hails from the Belluno province near the northern tip of the Veneto region, amidst the Dolomite Mountains.

Historically, the area has been known for its dairy cattle since the 1700s, but as the rural economy declined in the wake of industrialization, it was the cooperative dairies that saved the industry during the 1800s. Yet, despite this lengthy history, the Piave cheese as we know it, named for the local Piave River, dates from 1960. And, more recently, the Piave Consorzio was established in 2010 to protect the brand and quality of the cheese, with an average of 300,000 wheels produced annually.

A hard, cooked, cow’s milk cheese, these cylindrical cheeses are made from fresh milk sourced solely from within the mountain province and limited to three types of cow: Italian Brown, Italian Spotted Red and Italian Friesian (aka Holstein). A special culture from the area accounts for the cheese’s characteristic taste, which is further influenced by its aging process, with flavor intensifying over time. As the cheese ages, the curd becomes darker and harder and the rind increases in thickness and color. Due to the fermentation process involved in its production, it has a low lactose content compared to some other cheeses.

With its fresh, medium, aged and extra old age designations, there are several different options available:
–Piave Fresco (20-60 days)
-Piave Mezzano (61-180 days)
-Piave Vecchio (>180 days)
-Piave Vecchio Selezione Oro (more than 12 months)
-Piave Vecchio Riserva (more than 18 months)

Regardless of your preference, the rich, nutty flavors of the cheese pair well with wine. In this regard, a recent press event hosted at Di Palo’s newest venture: C. Di Palo wine bar, showcased the pairing ability of the cheeses with the wines of
Garda Spumante DOC. These wines, named for Lake Garda and produced just 100 miles away from the Piave DOP area, offered up a fresh and effervescent option to cleanse one’s palate in between bites of cheese. Guests at the happy hour were invited to sample the Piave Mezzano and Piave Vecchio Selezione Oro in their unadulterated, delicious form, as well as a range of dishes prepared by Di Palo’s chef, utilizing both the cheeses and the wines in his recipes.

As Italy’s largest lake, Lake Garda splits its regional allegiance down the middle, with Lombardy to the west and the Veneto to the east. Here, drying breezes and the moderating influence of the lake permit the grapes to ripen sufficiently, while maintaining their bright acidity.

Established in 1996, the corresponding Garda DOC wine area encompasses the cities of Brescia, Mantua, Verona and is home to 10 appellations situated at the southern curve of the lake. It overlaps with other appellations, including the more well-known appellations (aka denominations) of Lugana, Custoza, Valpolicella, Bardolino, Soave and Valdadige.

Although the denomination permits the production of whites, rosés and reds, the core production centers on sparkling wines with 7 million bottles produced annually, with an estimated production increase to 20 million bottles in the next few years. These sparkling (aka spumante) wines may be made using either the Traditional (that used in Champagne) or Charmat (used in Prosecco production) Methods, depending upon the individual producer’s personal preferences. The white Garda DOC Spumante may use Garganega, Pinot Grigio, Trebbiano or Chardonnay, while the Rosé Garda DOC Spumante is produced from Corvina, Rondinella, Pinot Nero or Merlot. The wines range from Brut Nature (no sweetness) to Demi-Sec (dessert style) wines.

With the luscious cheese dishes served alongside the fragrant sparkling wines, it was a perfect evening of food and wine pairings. All in all, a delicious discovery and an embarrassment of riches!

C. Di Palo wine bar with its meticulous finishes. The beautifully restored sequoia wood on the bar and walls comes from a reclaimed water tower.

A Quad of Perfect Pairings from Kobrand’s Collection

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Yes, you can reach for any old beverage at the dinner table, but there is something about the way that wine creates a magical connection with food that transforms an ordinary meal into an extraordinary meal, regardless of what you are eating. It’s a unique equation of 1 + 1 = 3 that can be replicated by few other libations.

An assortment of wines from Kobrand arrived at my doorstep, each providing a wonderful opportunity to match it to a particular meal. I was admittedly encouraged to pair these wines with Christmas cookies, but Christmas came and went and frankly, I don’t eat Christmas cookies.

Most of these meals consisted of take-out, but the wines elevated these simple dishes with their presence. And, we actually were inspired to create a chorizo paella for the Barbaresco and were not disappointed.

The Seeker Riesling 2018, Mosel, Germany, SRP: $13.99
The Seeker Riesling 2018 was a wonderful accompaniment to sushi. The crisp acidity of the wine married well with the freshness of the raw fish and its luscious mouthfeel matched with the cuisine’s umami characteristic. This wine hails from mineral-rich, slate soils in Germany’s Mosel region, with grapes 100% hand-harvested. After fermentation, the wine is aged in tank and oak cask for 3 to 8 months before being bottled in lightweight glass to reduce its carbon footprint.

Tasting Note: Aromas of lime zest and flowers greet the nose. The off-dry palate offers up high acidity, balancing the wine’s slight sweetness, with lovely citrus and lime, culminating in long length.

Caposaldo Moscato NV, Provincia di Pavia IGT, Lombardy, Italy, SRP: $14.99
This wine is much sweeter than the Riesling (with residual sugar coming in at 110 g/l compared to 25.5 g/l), so it is more suited to pairing with desserts than savory food. That being said, we opened it up with Thai take-out and really enjoyed it with our mango salad. The sweetness of the wine matched the sweetness of the fruit and its low alcohol (7% abv) kept our heads clear.

Tasting Note: Produced from 100% Moscato Bianco grapes, which are handpicked from 20-year-old vines, this wine provides a fresh and lively palate balancing the sugar. Aromas and flavors of peach and Asian pear dominate, with a slight effervescence due to a secondary fermentation; long length.

Vina Montes Alpha Carmenère 2017, DO Colchagua Valley, Chile, SRP: $21.99
A burger and fries might not be a healthy dinner option, but it was certainly tasty and was a lovely foil for the Carmenere, which is blended with 10% Cabernet Sauvignon, with 55% aged for 12 months in French oak barrels (a combination of 1st, 2nd and 3rd use). While not overly tannic, there were sufficient tannins to pair well with the protein the burger and the fruit-forward nature of the wine also added to the match.

Tasting Note: The nose is redolent of meatiness and earthiness, while the dry palate presents with very ripe dark red and black cherry fruit and coffee. This full-bodied wine provides good acidity, with medium-soft tannins and long length.

Michele Chiarlo Reyna Barbaresco DOCG 2015 (SRP: $49.99), Piedmont, Italy, SRP: $49.99
Eyeing this 100% Nebbiolo wine from such an esteemed region, I was anticipating an overly tannic, overly youthful wine, but was pleasantly surprised that it was showing so nicely, despite being capable of much lengthier aging. We transformed a cold winter’s night with the warmth of southern Spain, preparing our own chorizo paella, which went wonderfully with the Barbaresco.

Tasting Note: A very expressive nose of roses, cocoa, cherries, chocolate-covered cherries, slight earth/wet dirt persisted on the dry palate, along with medium+ acidity, firm tannins, medium+ body, along with a delicateness and elegance, with extremely long length.

Lini 910’s Lambrusco: New (to you) Wines to Welcome in the New Year

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My philosophy has always been that everything is better that sparkles: wine, water, diamonds and personalities. And, while I happily drink sparkling wines all year round regardless of the occasion, I am especially fixated on fizz for New Year’s Eve.

This year, I had the pleasure of tasting through an assortment of Italian sparklers from wine importer Winebow ranging from Prosecco to Franciacorta. But, it was the duo of Lambrusco wines –a rosé and a vintage-dated rosso — that commanded my attention. These two wines were produced by Lini 910, a family-owned and operated winery, which was founded in 1910 and is presently run by Fabio Lini, a member of the fourth generation.

Hailing from Central Italy’s Emilia-Romagna region, Lambrusco has been made as early as the middle of the 10th century. While there are stylistic differences among the various DOCs, in general, Lambrusco is produced via the Charmat Method and the resulting wines typically display high acidity, at least some effervescence, low alcohol and fruity and floral aromas. In addition, some producers do make Traditional Method wines, which are more similar to Champagne in their production.

Overall, these wonderful wines are extremely food friendly (which makes a lot of sense given that they come from a very gastronomic-focused area – the land of Parmigiana-Reggiano, Parma ham and Balsamic vinegar. Moreover, they pair equally well with cheeses and charcuterie as well as with heartier fare.

With their festive bubbles and bold red hues, they easily transform any day into a celebration, making them an excellent alternative to Champagne and other sparklers especially as we countdown to the new decade!


TASTING NOTES

Lini 910, Lambrusco Rosé NV, Emilia-Romagna, Italy, $25.00
Typical of the region, this wine is produced by the Charmat Method, the same method used in the production of Prosecco. This process retains the fresh fruit flavors of the grapes, which are present on the nose and palate of this lovely wine. Floral, fresh herbs and ripe cherries greet the nose and persist on the palate, with medium+ body, freshness and long length.

Lini 910, Lambrusco Metodo Classico Rosso Millesimato 2006, Emilia-Romagna, Italy, $40.00
As a Metodo Classico wine, this Lambrusco was crafted using the Traditional Method, the same production technique used in Champagne, whereby the wine spends a significant amount of time in contact with the spent yeast (aka lees). Given its more complex production, this wine offered up beautiful notes of yeast, cherries and berries. The rich blackberry flavors were balanced with lively acidity and very long length.

Rediscovering the Many Faces of Valpolicella

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With its long history of wine production dating to the 6th century, Valpolicella is well known. Moreover, it has grown significantly in production over the past 30 years, from 1 million bottles annually to more than 40 million bottles (60 million if you include the full complement of wines). However, as sommelier, Filippo Bartolotta noted, it has been slow to catch up with its reputation, calling it an underdog in the wine world.

At a recent Valpolicella Master Class held in New York City at Café DiPalo, Bartolotta spent time providing a wealth of information to the assembled wine press and trade. In the end, there is a lot to know if one wishes to truly understand this wine, but it is certainly accessible and enjoyable without knowing all of the nuances that make up this family of wines.

Wherefore Art Thou Valpolicella?
Situated north of (the fair city of) Verona in Italy’s Veneto region, the Valpolicella production area comprises three zones: Valpolicella, Valpolicella Classico and Valpantena. Here, east of Lake Garda and protected by the Lessini Mountains, the area is favorably impacted by cool winds and cool nights that fix the color and aroma in the grapes.

Geologically, the area was formed 120 million years ago when two plates collided creating the Alps. The soils are calcareous, with the obvious presence of fossils and dinosaur footprints, imparting minerality to the wines. Volcanic soils are also present underneath the balsamic strata. More recently, major studies on how the varied soils impact on different varieties have been undertaken.

With regard to varieties, Valpolicella is produced from a combination of Corvina, Corvinone, Rondinella, Molinara and other local grapes. As the starring players, Corvina and/or Corvinone can account for 45-95% of the blend, which is a recent change to the requirements. Corvina is known for providing backbone, structure and perfume, similar to Pinot Noir, while the thicker- and darker-skinned Corvinone lends power, color and structure to the wines. Rondinella, which is the other mandatory variety and permitted from 5 to 30%, adds both minerality and acidity. Up to 15% of other indigenous varieties can round out the blend.

What’s in a Name?
But, as Bartolotta emphasized, the story is much more complicated than climate and soil because Valpolicella is a wine about process rather than about a single variety or even several varieties. In particular, there are four separate wines produced under the Valpolicella umbrella: Valpolicella DOC, Valpolicella Ripasso DOC, Amarone della Valpolicella DOCG and Recioto della Valpolicella DOCG. These differing wines are the result of the historical development of wine in the region. In addition, Valpolicella Superiore DOC are those Valpolicella wines that have been produced from riper grapes, along with one year of aging, which are fuller-bodied in character.

Perhaps the most recognizable of the four, Amarone is produced from the best batches of fruit, which are left to dry in in specialized rooms for a minimum of 100 days. This extended drying period concentrates the sugars and reduces the weight of the grapes by 40%. It is during this process that Corvina truly shines as it undergoes various enzymatic reactions that alters its DNA and ultimately changes its flavor. Further, the grape will defend itself against noble rot, releasing balsamic vinegar aromas. Regardless of the varieties, all of the shriveled grapes are then fermented to dryness, yielding a concentrated, full-bodied wine, which must be aged for at least two years. Amarone Riserva has spent an additional two years of aging.

But, before there was Amarone, there was Recioto, with 2500 years of history! Stemming from the word rece – local lingo for ears – it was the lobes of the berries which garnered more sun exposure and thus higher quantities of sugar. These sugar-laden sections of the grape bunches were dried for lengthy periods of time. Taking advantage of the cold temperatures, the free run juice would be put outside to stop fermentation, the process would then be repeated and eventually the yeast stopped working. Interestingly, the Romans would add sulfur dioxide to kill off the yeast, a practice still used to this day. With high residual sugar levels, these are a rich and decadent dessert wines, which are produced in minute quantities.

Under the less modern and, consequently, less controlled, winemaking conditions of the past, occasionally the result would be Recioto Scapa. If the wine didn’t stop fermenting, it became dry instead of sweet since all of the sugar had been converted into alcohol. Thus, Amarone was originally called Recioto Secco (dry). Taking its name from the word for bitter  – amar – Amarone became the official term for this style of wine as of 1936.

And, sitting somewhere in between Valpolicella and Amarone is Ripasso – translating as one more pass. In this process, Valpolicella wine is added to the leftover Amarone pomace, prompting fermentation to start again, creating wines with higher alcohol, more extraction, fuller body and greater concentrations of  phenolics and sweetness.

Please come and drink a cup of wine
With this wide range of wines under the Valpolicella name, there is a lot of diversity and opportunity to find the perfect wine for the right occasion. During the Master Class, we tasted the full complement of these wines, which provided a wonderful introduction to each wine/style. Some are more suited to casual cuisine, while the beautifully balanced sweetness of Recioto is great with (or instead of) dessert.

TASTING NOTES

Sartori Di Verona Valpolicella DOC Classico Superiore 2015
Sartori di Verona is situated in the Negar area, with 50 hectares of vineyards. This wine sees no oak and is more about simple fruit flavors than complexity. It is dry with high acidity, medium tannins and flavors of cherries and a slight herbal note, culminating in long length. With its lively acidity, this is a great match for calamari or pasta pomodoro.

Novaia, Valpolicella DOC Classico Superiore 2016 I Cantoni
This tiny producer has 7 hectares and its vineyards are certified organic. There is some volcanic presence in the soils and a small percentage of dried grapes are incorporated into the wine. Compared to the Sartori di Verona Valpolicella (above), this wine is more concentrated, with riper cherry fruit and more noticeable herbal character. It also displayed greater minerality, a fuller body, slightly lower acidity, lovely tannins and longer length.

Villa Mattielli, Amarone Della Valpolicella DOCG 2015
Villa Mattielli is owned by Roberta Roncolato and her husband, Giacomo, a former F1 pilot. Roberta takes a modern approach to her winemaking, crafting robust wines, which are aged in French oak. This dry, full-bodied wine offered up lots of ripe black fruit, blueberries, dried fruit, a hint of oak and long length.  

Secondo Marco, Amarone Della Valpolicella DOCG Classico 2011
This winery’s name literally translates to according to Marco – in this case the wine is made according to owner Marco Speri.  The grapes spent 150 days of drying and then went through 45 days of fermentation and maceration, followed by 48 months aging in big Slavonian oak. It is very floral with aromas of rose and violets, as well as gunflint. On the full-bodied palate, it shows flavors of blueberry, blackberry, citrus, and an undercurrent of menthol. Overall, it is hedonistic, sensual, with a ripe sweetness, balanced with good acidity, culminating in very long length.

Villa San Carlo, Valpolicella Ripasso DOC Superiore 2013
Home to a beautiful Venetian villa, Villa San Carlo was purchased by the Pavesi family in 1958. While they planted vineyards early on, they only chose to begin making their own wine in 2009. The oak aged wine offers up smokey, barbecue, earthy, mushroom and black fruit aromas, which persist on the dry, medium+-bodied palate. It has high acidity, good tannins and lush fruit and spice flavors. While not as complex as the Amarone, it provides good value for the money and is lower in alcohol.

Degani, Recioto Della Valpolicella DOCG Classico 2016
Located in the Classico valley, the three Degani brothers took over after their uncle’s death, maintaining the vineyards and winery as a family business.  This wine offers up a complex and intense nose of dried fruit, prunes, raisins, burnt sugar, smoke and spice. It is medium sweet with high acidity, full body, yet is elegant, balanced, and beautiful with a fruit-driven palate along with hints of cocoa in the finish and long length. Filippo suggested pairing it with brownies with cranberries.

Looking for Affordable Burgundy Bottles? Look to Elden Selections for holiday pours and gifts.

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I recently taught a wine class for the IWAGY wine club in Poughkeepsie, NY titled, “Affordable Southern Burgundy: Great Wines that Won’t Break the Bank.” While the presentation was primarily designed to introduce the audience to the lesser-known Burgundian districts of the Macon and the Cote Chalonnaise, they were eager to know about affordability.

Why? Well, it should come as no surprise to ardent wine lovers that Burgundy is often price prohibitive. As Ethan Fixell wrote in “The Hidden (Affordable) Gems of Burgundy” (1/2/2018), “There’s no gentle way to put this: Burgundy has become stupidly expensive.” And, in his NY Times article, “The Value of Burgundy, Regardless of the Price,” (May 9, 2019), Eric Asimov reinforced this sentiment, saying, “Speaking generally, Burgundy is nowadays the most coveted wine on the planet.[,]” citing the small production capacity and further noting, “The prices of Burgundy have shot upward in the last 20 years, to the point where the best wines are far beyond the means of most people.”

Asimov’s claims are backed by numbers: a Grand Cru Vineyard in the Cote d’Or that was valued at 7 million Euros in 2008 had jumped to 14 million Euros in 2018. And regional vineyards, though much cheaper (70,500 Euros/ha in 2017) are still not a bargain.

These exorbitant real estate prices, coupled with scant quantities – Burgundy production accounts for only 8.6% of all French AOP (quality) wine, 4.1% of all French production overall and only 0.6% of world production – means that it is challenging to find reasonably priced wines from the region. (Source: Vins de Bourgogne)

Burgundy has been producing wine for centuries, with its vignerons honing their craft and truly understanding the nuances of the region’s soils, climate and vineyards. Principally planted to Chardonnay (51%) and Pinot Noir (41%), these wines have become the benchmark for all others of these varieties and, not surprisingly, are highly regarded and sought after.

Yet, despite the dire outlook on overall affordability, it is possible to find more reasonably priced Burgundian wines if you know where to look. One place to check out is online e-tailer, Elden Selections. Founded in 1992 by Eleanor Garvin and Dennis Sherman, expats who have lived and worked in Burgundy for over 30 years, Elden Selections is a direct-to-consumer wine store focused almost exclusively on Burgundy. As such, it is unique in the U.S. and, equally important, they provide a wide range of Burgundian bottles from various appellations and price points within the region.

Elden offers a large selection of “everyday Burgundy” under $40.00 featuring regional and village level wines as well as those from smaller, hard to find appellations such as Irancy. And, in keeping with their desire to satisfy wine-drinking consumers, not wine collectors, the top priced wine is $300; not cheap by any means, but definitely more palatable than the staggering $1,500 or more per bottle that some rare wines can fetch.

Moreover, the wines are sourced from small quantity, minimal-intervention, farmer-made producers, rather than stocking wines from the large negociants. Having lived in the region for years, Eleanor and Dennis have strong relationships with the producers, tasting the wines multiple times to ensure quality.

Further, their site is easy to navigate, packed with educational information about the wines and their producers and permits consumers to purchase as few as one or as many wines as they wish. Case orders are shipped free of charge. Plus, they tout a no-questions-asked return policy (though, to date, no one has exercised this option).

Now is a great time to pick up a mixed case of Burgundy wines to serve with holiday dinners or to give as gifts.

Michelin Guide Takes on Full Ownership of Parker’s Wine Advocate

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At a press conference for Robert Parker’s Wine Advocate, wherein they announced that Michelin Guide had upped its stake in the wine publication to full ownership, we were introduced to ten discoveries of the year from each of the magazine’s wine reviewers.

A South African Chardonnay had been chosen by Anthony Mueller (who focuses on South Africa and Washington State) for its precision and focus as well as the maverick behind the wine ‘s Lismore label, Samantha O’Keefe. He noted that the wine’s characteristics harken back to the grape’s Burgundian roots.

California and Oregon Editor, Erin Brooks, offered up a California Chardonnay from Mikey Giugni, owner and winemaker of Scar of the Sea. I was impressed by the youthful exuberance of Mikey as well as the depth of his wine. The 32-year old engineer turned winemaker uses old, neutral oak for his wines, resulting in an integrated wine, with a richness and roundness on the palate.

Editor-in-Chief, Lisa Perrotti-Brown, wanted remind readers that St. Emilion is capable of delivering elegance and finesse with her choice of Poesia coming into its own after having been purchased in 2013 by Helene Garcin-Leveque and her husband, Patrice. The wine is a blend of 70% Merlot and 30% Cabernet Franc and provides floral, earth and mineral character on the nose and palate.

It was lovely to taste the Domaines Lupier La Dama, the discovery from reviewer Luis Gutierrez. And, interesting and fun to meet the winery’s owner, Elisa Ucar, who seemed familiar (and which I later confirmed), I had met when I visited Navarra back in 2011. A beautiful Austrian Riesling and elegant Champagne rounded out the tasting discoveries for me.

Established in 1978 by Robert Parker as a bi-monthly newsletter, with only himself as the wine reviewer, the Wine Advocate has grown significantly in the past 41 years, with 10 reviewers, 400,000 wine reviews and generating 30,000 new reviews annually. This recent acquisition by Michelin brings together enology and gastronomy and seeks to raise the global presence of the Robert Parker’s Wine Advocate brand, with an emphasis on emerging wine markets and an enlarged digital presence. It will be interesting to see what happens with this next chapter of this storied wine review publication.

LIST of WINES
Lismore Estate Reserve Chardonnay 2017, Western Cape, South Africa, $45.00
94 points

Scar of the Sea Chardonnay Seven Leagues 2017, Santa Maria Valley (CA), USA, $37.00
93 points

Chateau Poesia 2016, Saint Emilion, Bordeaux, France, $39.00
94 points

Domaines Lupier La Dama 2015, Navarra, Spain, $43.00
96 points

Martin Muthenthaler Riesling Viesslinger Stern 2017, Wachau, Austria, $48.00
Score not yet published

Ulysse Collin Extra Brut Blanc de Blancs Les Roises NV, Champagne, France, $146.00
98 points

NB: Wines are listed in the order mentioned in the article; scores are from the respective editor.

Ferraton’s La Matiniere offers up quality and excellence in the glass

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I have been blessed to have a wide range of wonderful wines in my glass lately, reflecting the diverse array of wines in the world. One wine in particular that stood out is Ferraton Pere & Fils La Matiniere Crozes-Hermitage.

A midway point between Côtes du Rhone and Côte Rôtie in terms of budget, Crozes-Hermitages is a fabulous option when looking to the Rhone Valley. As the Northern Rhône’s largest appellation, it produces 6 to 7 million bottles annually, under similar climatic conditions to nearby Hermitage, featuring the Syrah grape.

Ferraton Père & Fils was founded by Jean Orens Ferraton in 1946. Today, his son Michel serves as winemaker, having inherited the winery from his father. During the 1960s, Michel bought up prime parcels of land, enlarging the estate’s holdings. The company committed to farming biodynamically in 1998 and continues to pursue this approach currently. Not surprising, Ferraton initially established its reputation as a quality producer of estate-bottled wines, but it also serves as a well-regarded négociant, buying up top grapes from local vineyards.

The La Matinière (which translates as early bird) Crozes-Hermitage is named for Michel’s wife, Colette, who is an early riser, and is produced solely from Syrah. The wine is aged for 12 months in oak barrels before being bottled.

TASTING NOTE
Ferraton Père & Fils La Matinière Crozes-Hermitage 2017, Rhone Valley, France, $26.00
Aromas of black cherry, blackberry, sage, dried herbs and a hint of earth greet the nose. The dry palate displays high acidity, medium+ body, and flavors of earth, black cherry, dried herbs, slight woody note and iodine, with long length. This wine offers great value and a spectacular experience.

Rediscovering Harveys Bristol Cream

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I have been blessed to have a wide range of wonderful wines grace my glass lately, reflecting the diverse array of wines in the world. One wine that particularly stood out is Harvey’s Bristol Cream Sherry.

I first enjoyed a glass of this medium-sweet Sherry while having high tea at the Empress Hotel on Victoria Island off the coast of Vancouver. It was a lovely treat and added to the experience, but not something I think about often. But the opportunity to renew my acquaintance with the class was welcomed as I discovered its equal affinity for cheese and chocolate.

While the name might be confusing, the reference to “cream” is simply based on the wine’s full-bodied, creaminess; it is, rather, a Sherry, not a cream liquor. The wine was first developed in 1882, blending four different styles of Sherry, which were aged from 3 to 20 years in a solera (a fractional-aging system).

This classic wine has recently received a make-over, sporting a new label that is not only modern in design, but also turns blue when the wine is properly (50-55oF) chilled. At 17.5% alcohol by volume, which is typical for this style of fortified (i.e. Sherry, Port) wine, it is something that should be drunk in smaller quantities than non-fortified wines. However, an opened bottle will easily last for up to a month if kept in the refrigerator

This is a great wine to serve for holiday gatherings, pairing well with pumpkin pie and holiday cookies as well as with salty/savory foods such as unctuous cheeses and charcuterie platters.

TASTING NOTE
Harveys Bristol Cream Sherry, Jerez, Spain, $24.99
Deep amber in color, this wine offers up aromas of dried apricots, spice, candied orange, honey and a hint of nuttiness, all of which persist on the medium-sweet, yet balanced, full-bodied palate, culminating in long length.

Cultural Connections and the Art of Wine and Food

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I was first introduced to the new line of Ferzo wines from Codice Citra back in May. Produced from the estate-grown fruit from a collaboration of family-owned vineyards within the Chieti province of Italy’s Abruzzo region, these wines offer up great taste and value.

Specifically, the Ferzo name refers to “patches of fabric stitched together to create a sail,” and symbolizes the piecing together of numerous plots of vineyards, within the southern part of the Abruzzo region. 

The Codice Citra cooperative was founded in 1973 and focuses on local grapes such as the well-known Montepulciano d’Abruzzo and Trebbiano d’Abruzzo to more esoteric varieties. In addition to the Ferzo line, which made its debut into the U.S. market earlier this year, the coop’s portfolio includes three other ranges of wines (Citra, Caroso and Las Vitae.

In an effort to introduce more members of the press to this new set of wines, the winery’s importer, Winebow, hosted an unusual event at the Metropolitan Museum of Art. Event guests were shepherded around the museum by Angelis Nannos of In Food We Trust, stopping at various works of art around the historic and vast buildings of the esteemed institution, all of which harkened back to humankind’s connection to food and beverages.

First on the “menu” was pickling during which Angelis regaled us of the story of St. Nicholas of Myra who saved three boys from being drowned in a pickling vat, one of the most ancient ways of preserving food that spans numerous cultures  such as Korean kimchee and Jewish pickles.

From there, we headed to the alabaster reliefs of the Assyrian Royal Court, which recount a dinner party held for 69,000+ guests! Meanwhile, the Tomb of Mektre showcased the everyday activities of ancient Egypt including baking.

We learned about New York City’s long association with oysters as illustrated by a stunning Oyster Plate from the Union Porcelain Works and then completed our tour in front of Edward Hopper’s Tables for Ladies. This painting recalls the period of history when nice women were not permitted to dine alone until some entrepreneurial restaurateurs created women-only dining establishments, which offered “Tables for Ladies.” Here, unaccompanied women could safely enjoy a meal without tarnishing their reputations. Painted during the Depression, the painting also tells the story of shows of abundance contrasted with the stark reality of the scarcity of food during this time period.

At the conclusion of our jaunt through the museum, we headed upstairs to the dining room to enjoy some actual food and wine. Among the Ferzo line, there are three whites produced from  20 year old vines  hand picked  indigenous varieties, namely: Pecorino, Cococcioloa and Passerina. These three wines are all fermented in stainless steel, ensuring that the wines are fresh and fruit forward without any oak influence. A rosato (aka rose) and a Montepulciano d’Abuzzo round out the range.

Most recently, with its emphasis on Abruzzo’s viticultural history and a strong commitment to high quality wine, Codice Citra has brought on winemaker, Ricardo Cotarella as executive enologist and partnered with Leonardo LoCascio Selections, as its exclusive U.S. importer.

TASTING NOTES
Ferzo Passerina 2017, Terre di Chieti IGT, Abruzzo, Italy, $26.00
The ancient variety of Passerina is not well known, but is on the path to rediscovery, given recent interest in the grape in Abuzzo, Umbria and Le Marche (where it is produced within the Offida DOCG). This wine has a beautiful floral and fruity nose, with flavors of white flowers, juicy pineapple, pear and tropical fruit. On the palate, it offers up bright acidity, medium body and long length.

Ferzo Pecorino 2017, Terre di Chieti IGT, Abruzzo, Italy, $26.00
With the same name as the Italian word for sheep, it is now thought that this grape gets its name from the shepherds, not the sheep, who were eating these grapes when out in the mountains. Almonds, minerality and hint of pear greet the nose. On the palate, this wine is dry, with medium+ acidity, medium+ body and is quite angular. Flavors of nuts and minerals dominate, giving the wine weight and depth, before culminating in long length.

Ferzo Cococciola 2017, Terre di Chieti IGT, Abruzzo, Italy, $26.00
The Cococciola grape is cultivated in both Abruzzo and Puglia and is frequently compared to Sauvignon Blanc. This wine offered up more fruit character than the Pecorino, with more pronounced melon, pear and citrus, a hint of waxiness on the palate and just a slight note of nuttiness. It displays nice body, good depth and long length.

Caroso Montepulciano d’Abruzzo Riserva 2015 , Abruzzo, Italy, $30.00
Not to be confused with Vino Nobile di Montepulciano, this wine is produced from the Montepulciano grape, grown in the Abruzzo region. The wine was beautiful, with a rich and  fragrant nose of plums, with good acidity, integrated oak, soft tannins and long length.

Campania’s Sannio Wines Delight at Del Posto

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Although I am generally familiar with the wines of Italy’s Campania region, namely through visits to Feudi di San Gregorio and Mastroberadino, I had never heard of Sannio. Or, admittedly, if I had, it was likely memorized for a wine exam and then promptly forgotten. My mistake…and my misfortune for overlooking these wines.

Thankfully the error of my ways has been rectified, thanks to a beautiful introduction to these wines back in October. We were welcomed to a sumptuous lunch at Del Posto restaurant by Consorzio President, Dr. Libero Rillo, who provided some background on this tiny territory in the province of Benevento. But, despite its small size (~10,000 hectares), it is important to the Campania region. Here, the emphasis is on the indigenous grape varieties of Aglianico, Falanghina and others.

The Consorzio itself dates in 1999 and comprises 400 members. It overseas several denominations including Aglianico del Taburno DOCG, which produces red or rose wines, Falanghina del Sannio DOP, which is restricted to white and sparkling as well as the Sannio DOP which offers a full range of styles. An IGP Benevento or Beneventano also exists. 

The 10,000 hectares are allocated among nearly 10,000 wineries, including two cooperatives. Most are small and medium in size, producing a total of 25 million bottles annually among the IGT, DOC and DOCG designations. However, the consorzio is eager to increase its production, especially at the quality levels.

Attendees at the aforementioned press luncheon has the opportunity to explore the two vaunted denominations: Falanghina Sannio DOC and Aglianico del Tabruno DOCG, under the tutelage of Somm In the City, Sara Lehman. While the Falanghina grape has ancient roots, its name has much more modern origins thanks to the trellis poles aka “falanga” that were used to support the vines. The wine received its DOP status in 2013, and is known for its minerality, good acidity, and ability to age for 10-15 years, during which time it develops complexity. These grapes must be sourced from the hillsides where there is some elevation, which helps to avoid the humidity found on the valley floor.

The Aglianico del Tabruno DOCG harkens back to the Greeks who came to the area centuries ago, settling near Mt. Taburno. The wine’s DOCG status was bestowed in 2011 and comprises both red and rose wines. The rose, which doesn’t require any aging, is currently the only Italian rose to hold this designation level. The reds must be aged for a minimum of two years in wood and bottle, with the Riservas aged for three years in wood and another 12 months in bottle. These are powerful, tannic wines with complexity and good aging potential, known for aromas of blackberry, plum, violet and black pepper.

WHITE WINE TASTING NOTES
I deliberately limited my consumption of the Falanghinas knowing that we were going to taste a lot of reds with the seated lunch (we tasted 13 and I’ve included my notes on my 8 favorites). Accordingly, I limited my tasting to the sparkling Falanghina del Sannio DOP – V.S.Q. Brut from Cantina di Solopaca, which is one of the oldest co-ops in the area, with grapes sourced from the slopes of Mt. Taburno. It was refreshing, with good acidity and nice fruit aromas and flavors.

I also tasted the Mustilli Vigna Segreta Falanghina 2016, a wine produced from a cru vineyard known for its volcanic and limestone soils. It was rich and concentrated with good minerality and long length.

RED WINE TASTING NOTES
2018 Elena Catalano Sannio Aglianico 2018, Italy
This wine, produced solely in stainless steel, was youthful, with robust red and black fruit, firm tannins and good length.

Fattoria la Rivolta Pediarosso Taburno Sannio DOP 2018, Italy
Made from hand-harvested grapes grown on clay and volcanic soil, this wine offered up bright red fruit, lovely freshness and notes of pepper that lingered in the finish.

Cantina di Solopaca Barbera 2017, Italy
This wine is produced from 20 year old vines grown on clay and limestone soils on the slopes of Mt. Taberno, It offers up a very earthy nose, with a clay undercurrent and red fruit aromas and flavors.
  
Cautiero Sannio DOC Aglianico 2016, Italy
After moving to the city as adults, the winery’s owners returned to the countryside to pursue their love of wine and the land, choosing to focus on organic farming. The wine is tight and needs time, but displays nice black fruit and long length.

Terre Stregate Manent Sannio Aglianico 2016, Italy
This is a beautiful and balanced wine with lovely aromas and flavors of red fruit, earth and herbs, along with good structure. It spent 6-8 months aging in barriques.

Azienda Agricola Scompiglio Barbera del Sannio 2016, Italy
Lush and gorgeous on the nose and palate, this Barbera was floral in character with blueberry and blackcherry notes, lingering in the long length.

Azienda Agricola Castelle Aglianico Riserva 2015, Italy
As a Riserva-level wine, it spent the minimum three years aging in oak. It was lovely, yet tannic and will be better in time.
 
Torre del Pagus Aglianico Taburno DOCG 2013, Italy
This wine spent 12 months in oak, with another year aging in bottle before release. It was  elegant, with good structure and lots of red fruit notes.