25 italian wines to try

Rocche Manzoni Barbera d'Alba

2007 Rocche Manzoni Sorito Mosconi Barbera D’alba, Piemonte  $45

Barbera d'alba paiagal

2011 Marchesi di Barolo ‘Paiagal’ Barbera d’Alba, Piemonte $39

COS Nero di Lupo

2012 Azienda Agricola COS Nero di Lupo, Sicilia $44

Castellare Chianti Classico

2012 Castellare di Castellina Chianti, Toscana $29

marotti campi Lacrima

2010 Marotti Campi ‘Orgiolo’ Lacrima di Morro d’Alba, Marche $38

Mastroberardino Radici Taurasi

2007 Mastroberardino ‘Radici’ Taurasi, Campania $44

Azelia Barolo Bricco Fiasco

2008 Azelia di Luigi Scavino ‘Bricco Fiasco’ Barolo, Piemonte $99

Carte Sant'Alda Valpolicella Ca Fiui

2012 Corte Sant’Alda ‘Ca Fiui’ Valpolicella, Veneto $29

poggiobello friulano

2012 Poggiobello Colli Orientali del Friuli Friulano $32

Ceretto Barbaresco

2010 Ceretto ‘Asij’ Barbaresco, Piemonte $64

Marina Cvetic

2008 Masciarelli ‘Marina Cvetic’ Montepulciano d’Abruzzo  $36

     
borgo syrah

2010 Tenimenti D’Alessandro Borgo Syrah, Toscana $29

  Castello Romitorio Brunello Di Montalcino

2008 Castello Romitorio Brunello di Montalcino, Toscana $67

Donatella Cinelli Colombini Il Drago

Donatella Cinelli Colombini ‘Il Drago’, Toscana $48

Bellavista Franciacorta Saten

2009 Bellavista Franciacorta Gran Cuvee ‘Saten’ Brut, Lombardia $74

Ruggeri Giustino B

2012 Ruggeri  ’Giustino B’ Extra Dry Superiore, Prosecco di Valdobbiadene, Veneto $38

Marotti Campi Verdicchio

Marotti Campi ‘Salmariano’ Verdicchio dei Castelli di Jessi Classico Riserva, Marche $32

Pian Del Ciampolo

Monetevertine Pian Del Ciampolo, Tuscany $32

Bussola Valpolicella Ripasso

Tommaso Bussola Ca de Laito Valpolicella Superiore Ripasso, Veneto $42

Travaglini Gattinara

2007 Travaglini Gattinara, Piemonte $38

Fontodi Chianti

2009 Fontodi Chianti Classico, Toscana $38

COS Ceresuolo Di Vittoria

2010 COS Ceresuolo Di Vittoria, Sicilia $44

Ermete Medici Concerto Lambrusco

Medici Ermete Concerto Lambrusco Reggiano, Emilia Romagna $21

rosso di montalcino

Ciacci Piccolomini d’Aragona Rosso Di Montalcino, Toscana $31

Volpaia Citto

Castello di Volpaia ‘Citto’, Toscana $15

Biodynamic wine

Dan Barber: a surprising parable of Foie Gras

Montevetrano

montevetrano

Montevetrano (Colli di Salerno IGT, Italy), $125

 

This cult classic is one of my favourite wines from southern Italy. I also love the fact that it is made in my family’s region of Campania, less than an hour away from where my father was born. Montevetrano makes one wine — a blend of Cabernet, Merlot, and the local Aglianico grape — and a very small amount of it. I love its rich spice, tobacco, and black fruit.

 

RIP Alex Calderwood

 

Calvin love

Calvin Love – Destroyer

understanding amaro

Amaro (Amari plural) , which means ‘Bitter’ in Italian is typically made by macerating herbs, roots, flowers, bark and or citrus peels in alcohol followed by mixing with sugar syrup and allowing to age in casks or bottles. Amaro is generally consumed after a meal as a digestif. There are many different secret recipes many of which originated as medicinals and are still being made in monasteries throughout Italy.

Here are a few favourites:

Cardamaro is from Piemonte and made by producer Giovanni Bosca. He uses the wine from his estate as  the base for this amaro. He then infuses the wine with 2 ingredients – cardoon, which is a relative of the artichoke and Thistle, which was once used in the middle ages to treat bubonic plague. The distillate then rests in new oak for at least six months. The resulting spirit is less bitter than many amari with a smooth, nutty, candied winter spice quality to it. cardamaro

 

 

Amaro Montenegro is distilled in Zola Pedrosa, near Bologna, this traditional amaro made with over 40 herbs, including vanilla and orange peels. It was first produced in 1885, following a lengthy period of experimentation by Stanislao Cobianchi. A famous distiller and herbalist, Cobianchi named his liqueur after Princess Elena of Montenegro, Queen of Italy at the time after her marriage to Vittorio Emmanuele III. The drink soon became popular throughout Italy, leading Gabriele D’Annunzio to call it, “il liquore delle virtù,” or “the liqueur of the virtues”.

Montenegro amaro

In 1875, the botanist Dottore Francesco Peloni developed in the mountain region Bormio, Lombardy the original recipe for the Amaro Braulio. The ingredients for the use of this unique Amaro are exclusively fresh herbs and spring water from the mountain region Valtellina. The herbs are dried at the fresh mountain air and then fermented with spring water and alcohol a month. The hand-made high-quality product gets, additionally, maturation for 2 years in oak barrels – the only Amaro in the world to do so. Braulio is infused with herbs and aromatic plants, using the ancient secret recipe. Only four, among the thirteen herbs used in its preparation are known: gentian, juniper, wormwood, and yarrow. The rest are kept secret, passed from one generation to the next.

braulio

 

 

A year in burgundy

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