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Posts Tagged italian wine

Wine of the Day – Friulano

Jan 23

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

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

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

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

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

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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Wine of the Day – Sangiovese

Jan 19

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

Wine of the Day for January 19, 2010

Sangiovese

Sangiovese grape  

Whenever I talk about this wine, I remind tasting guests that Sangiovese is the dominant grape in Chianti … which leads us to remember “Silence of the Lambs” and the famous “fava beans” scene, generally not something one likes to remember when having fun at a wine tasting, but it does add an element of interest.

Origin

Sangiovese originates in central Italy and is believed to date back to 600 BC. The name is derived from Latin and means the “blood of Jove”.

Style

Sangiovese is a red grape varietal and is affected even more than other grapes by soil and climate as well as the fermentation and aging techniques. Traditionally, Sangiovese is aged in large oak tanks. These tanks are neutral and serve only to concentrate the wine through evaporation and allow the slow absorption of oxygen to create more complexity through chemical reaction.

Newer oak techniques involve introducing oak chips and blending into the aging process. In the 1970’s, winemakers began creating what is called “Super Tuscans” blending Sangiovese with non-Italian varietals, including Cabernet Sauvignon, and introducing these newer or modern oak treatments into the production process.

Wines made from Sangiovese

Sangiovese is the dominant grape in Vino Nobile di Montepulciano produced in Montepulciano, Italy – at least 70% of this wine must be Sangiovese. Chianti must be produced from 80% Sangiovese and Brunello di Montalcino is produced from a clone of Sangiovese in a style that provides for long-term aging.

Characteristics

Wines made from Sangiovese vary greatly based on region, production and aging. In general, younger wines emit fresh, fruity flavors of strawberry with hints of spice, but when aged transforms aromas and flavors to cherry, oak and leather.

Pairing

Sangiovese pairs very well with pizza, spicy pasta dishes and tomato based pastas. I’ve paired it with Caprese Salad and it was delicious.

I’m including a recipe for an Italian Pesto Burger to help you savor and imagine how this fabulous wine will pair with simple and fun meals for any occasion.

Cheers to full glasses all around!

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Wine of the Day – Trebbiano

Jan 18

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

Wine of the Day for January 18, 2010

Trebbiano

Trebbiano grapeGood Monday morning everyone! With the beginning of a new week, we may be yearning for the weekend again, so I’ll start out the week on a light note (with a light Trebbiano), giving us time to warm up to working again. :)

Origin

Trebbiano originated in the Emilia-Romagna region of Italy and likely gets its name from the river Trebbia and is the most planted grape in Italy. This same wine has migrated to France where it is known as Ugni Blanc. In the U.S., you may find this style in California wines, but you will more likely find it as a blend of white wines than on its own.

Style

Trebbiano has high yields and unremarkable qualities and can be fresh and fruity, but should be enjoyed while young. This grape is also the dominant grape used in the production of high quality Cognacs.

Characteristics

Trebbiano produces a dry, very pale wine with high acidity and a clean finish. You may notice aromas of citrus and an unassuming light almond finish.

Pairing

If you are enjoying Trebbiano on its own, you will want to pair it with light foods, such as fish and light pastas. Cognac can be enjoyed on its own in small sips after dinner.

In ancient times, Trebbiano was thought to be a lower class wine by the upper class, and was popular with the Roman army, likely because of its availability (being the most planted grape in Italy).

The wonderful thing about wine is the opportunity to try and find so many different styles, and to be able to share the experiences. So, whether try this wine itself with its light, dry style or whether you try it as a Cognac, I hope you enjoy it with friends!

Cheers to full glasses all around!

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