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Archive for category Italy

Wine of the Day – Corvina Veronese

Feb 2

Posted by greatWineSource in Italy, Reds, Wine of the Day | 1 Comment

Wine of the Day for February 2, 2010

Corvina Veronese

Corvina Veronese

Origin

This blue-black grape cultivated by the Romans is noted as the favorite drink of Caesar Augustus, is grown in northeastern Italy and also goes by the name Cruina.

Style

Corvina is the principal grape of Amarone, a complex, dry wine and Recioto, a sweeter, yet crisp wine. These wines are produced in the traditional passitto process in which the best parts of the grape bunches are dried on mats or crates until winter. This reduces the grape’s weight and increases the sugars resulting in a lush, aromatic and richly concentrated wine. (So those of you who are looking for sweet reds, this might be your selection.) It is also the predominant grape in the blends used for Bardolino and Valpolicella.

Characteristics

Corvina Veronese as a single varietal produces light to medium body wines with light crimson coloring. The grape is characterized by bright, delicate cherry fruit flavors, with light sweetness and a pleasant acidity but marked by bitter almond and spice aromas.

Pairing

Amarone is cooked into risotto (YUM), but you can try the single varietal with red sauce pastas and the Recioto with simple seafood meals or grilled fish.

Hello … is anybody out there?

Not sure who reads the blog or if it’s interesting to you. If it is, please let me know. I’d love to hear from you!

Cheers to full glasses all around!

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Wine of the Day – Malvasia

Jan 31

Posted by greatWineSource in Greece, Italy, Reds, Whites, Wine of the Day | Comments off

Wine of the Day for January 31, 2010

Malvasia

Wine of the day has missed a day. Oh no!! We went to my sister’s cabin in Rib Lake and there is absolutely no reception out there, and I just was too busy to get it up before we left. So, here it is a day late. Enjoy it over a glass of wine.

Malvasia grape

Origin

Malvasia is found in Italy, Spain and France, but its roots are found in Greece. Wine shops in the Venetian Republic were called Malvasie in honor of this very popular grape.

Style

Malvasia is primarily a white-wine grape but has the remarkable feature in that it produces both red and white wines, including a red version called Malvasia Nera. Each of these wines, however, is very different in their characteristics. Malvasia Nera is used primarily as a blending grape in Italy, valued for the dark color and aromas it adds. The best known whites are Malvasia del Lazio, Malvasia delle Lipari, Malvasia di Candia, Malvasia di Sardegna, and Malvasia Istriana.

Characteristics

The more popular white grapes produce golden, aromatic, flavorful wines with hints of apricots, musk, and almonds. Malvasia is not a high-yielding vine and is being replaced by better-producing grapes such as Trebbiano from Italy and Viura from Spain.

Pairing

Pair the reds with calamari, rich seafood stews and game. Pair the whites with flaky pastry desserts.

It’s a bit of work researching and trying to find some of these wines. Oh, it would be so fantastic if this was my full-time job. What fun it would be to drink wine and just write about it all day. Perhaps in my next life. :D

Cheers to full glasses all around!

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Wine of the Day – Friulano

Jan 23

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Wine of the Day for January 23, 2010

Tocai Friulano

In my wine club this month, I received a wine called Misti Bianco, a blend of Tocai Friulano, Pinot Grigio and Arneis, all white grapes from northern Italy. So, in the spirit of Italian week, I thought I’d continue the theme with a bit of information about Tocai Friulano.

Tocai Friulano grape

Origin

Tocai Friulano, originates in the Friuli region of Italy and is now called simply Friulano inside the European Union. To avoid confusion with the Hungarian dessert wine, Tokaji, Italian exports must now remove the Tocai from its labels. This grape is also known as Sauvignon Vert out of Chile.

Style

Tocai Friulano is a white grape producing wines similar to Sauvignon Blanc and has been confused with Sauvignon Blanc because of similar leaves and clusters of the vines and its susceptibleness to noble rot. However, where is more aromatic with strong herbal notes, Tocai Friulano is softer, with more floral flavors.

Characteristics

You will find this wine with the color of straw, aromas an flavors of almond, apples, nuts, sweet herbs. It has soft acidity with medium body and balanced flavors.

Pairing

Enjoy with lighter foods such as braised vegetables, fish, antipasto, brie or havarti cheese.

I have a Bunco game at my house tonight and will be sharing the Misti Bianco. I’ll let you know tomorrow how it goes.

Cheers to full glasses all around!

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Wine of the Day – Barbera

Jan 22

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Wine of the Day for January 22, 2010

Barbera

As you know from reading my other posts, I try to incorporate some of what I experience in my own wine journeys into the blog, so my readers can feel more connected. Well, last night, as I was updating my website with specials and contemplating what to post for today, my husband came home from work. He had a tough day and was very tired, but wanted to open a bottle of wine to help him relax. I selected a Barbera d’Alba we had on hand.

Barbera grape

Origin

Like Nebbiolo, Barbera originates in the Piedmont Region of Italy and is documented to date back to the 1200s. Barbera has migrated to California, popular in the Central Valley, as well as Argentina, and historically has been used as a blending grape. But recent vintner techniques including improved barreling have resulted in a higher quality style of Barbera being produced and results in a very enjoyable wine on its own.

Style

The red wines created from the Barbera grape have a natural acidity, while remaining low in tannins. Heat can reduce the acidity, resulting less appealing wines with a lack of fruit and crispness, however, even with warm climates, the Barbera grape retains this natural acidity, making it favorable to grow in warmer climates.

Characteristics

The wines produced with this grape can range in color from deep purple to dark amber (depends on your aging techniques), and because of its great color, low tannin and acidity, make it a great blending grape. When enjoyed on its own, you may notice aromas and flavors of currant, blackberry, cherry with hints of toast and spice. As with any wine, vintner, region and barreling techniques can result in vastly different characteristics.

Pairing

Wines made from this grape will pair well with polenta with meat ragù, a warm dipping sauce originating from Piedmont called Bagna càuda, made with with garlic, anchovies, olive oil, butter, and in some parts of the region cream.

The Barbera d’Alba I enjoyed with my husband last night is a lighter red. It was very enjoyable for a later evening wine, and can be savored without food as well as with.

Cheers to full glasses all around!

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Wine of the Day – Nebbiolo

Jan 20

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Wine of the Day for January 20, 2010

Nebbiolo

I try to add a bit of humor into each of my posts. Today, though, I got up later than I had anticipated, so the funniest thing I can think of is that “I’m late, I’m late, for a very important date.” (I know, not many people will find that humorous, but my husband will get a kick out of it.)

Nebbiolo grape

Origin

It’s Italian week, so obviously Nebbiolo originates in Italy, but more specifically, it originated in northern Italy in the Piedmont region, and its name comes from the Italian term for “fog”, “nebbia”. There are some clones of this varietal that have been exported to other countries, including California, South America, South Africa and Australia where it has the largest acreage planted. However, Italian Nebbiolo continues to export the highest quality Nebbiolo.

Style

Nebbiolo is a red Italian grape that is highly tannic and very sensitive to terroir (soil, climate, geography) and aging must like Pinot Noir. While thin-skinned but still resistant to mold and pests, the sensitivity to geographical and climate conditions as well as requirement for long-term aging to balance characteristics can result in unpredictable and sometimes undesirable results.

Characteristics

This red wine produces rich wines with medium to full body, aromas and flavors of cherry and licorice, with hints of earth and tar. The wine is generally tart with slightly higher concentration of alcohol. Again, vintner and region can result in vastly different characteristics.

Wines produced from Nebbiolo

You will find Italian wines such as Barolo, Barbaresco and Gattinara produced from the Nebbiolo grape.

Pairing

Wines made from this grape will pair well with strong cheeses, rabbit, stews and believe it or not, broiled salmon.

Tonight my Meetup group is meeting at Bogart’s Wine Bar in Neenah. Come on out and see us. I’ll be writing about it tomorrow.

Cheers to full glasses all around!

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