UPDATES: Follow bio link for 4 new 🇫🇷 Essential Winemakers of #France .
To me, an Essential Winemaker is a producer of exceptional quality and consistency from #terroir to terroir, grape to grape, vintage to vintage — if you see their bottle in the shop, buy it. Last week’s excursion through #Alsace helped complete the picture in my head of where Riesling, Pinot Noir and Crémant d’Alsace are headed in this region, and these 3 producers (Domaine Albert Mann, Domaine Barmès-Buecher and Domaine Camille Braun) educated me the most. And Yann Bertrand of Fleurie? I’ve enjoyed his family’s wines for some time, and last night’s bottle convinced me to list him as well. Just exquisite quality throughout from these four (and the others on my list).
La part du producteur.
Un miel que vous ne trouverez (normalement) nulle part, dans aucun commerce.
Esthétiquement imparfait, il ne répond pas aux critères de la plus part des clients.
Mais cet aspect est totalement naturel : cette écume (agglomération de petites bulles d’air et de morceaux de cire piégés dans le miel) est le résultat de son extraction par centrifugation.
Les Trakassés se chargeront de le manger avec grand plaisir 🐝🍯🤤 #miel#honney#terroir
🍷🍷WINE TASTING TONIGHT 🍷🍷
Join us tonight from 6PM-8PM to taste through some killer juice from @broccellars including their 2nd label @breawines brand new to the market! $10 for tonight’s tasting or it’s waived with purchase of a bottle from the tasting! Cheers!
Vini Rabasco part 2: what a nice surprise! I expected a similar tannic deep orange as the Damagiana but the skin contact here is dialed back and seems more of an accent than a dominant textural factor. The winemaker’s decision is clearly correct because the La Salita is perfectly balanced and wonderful to experience. .
This 100% Trebbiano from a steep vineyard site catching salty breezes from the Adriatic Sea smells and tastes to me like oyster brine and sea shells, citrus peels, apricot pits, apples, and mustard seeds all ground in an old stone press. It has the same white pepper dust as it’s sibling and a faint pungent scent of decay from a little in-bottle fermentation. So tangy and refreshing and each sip more fascinating than the last, I immediately put more on hold. THANK YOU Vini Rabasco, @selectionaturel and @eatalyla! #orangewine#skincontact#trebbiano#abruzzo
Today, I'm speaking about Barolo Chinato wine. 🍷.
The production of the aromatised wine Barolo Chinato should begin with Barolo wine having completed its minimum period of ageing. The aromatisation process of Barolo is carried out through a cold infusion in a hydro-alcoholic solution of cinchona bark, gentian root, cardamom seeds and other less important spices, such as vanilla pods.
In order to reach an harmonic taste, an aromatic infusion, sugar and alcohol are added to the wine.After its preparations, Barolo Chinato is matured for at least one year in the cask before being bottled and released on the market✌️
📸 By me 📍 Home
Thanks to @fratellialessandria for this awesome gift 📦 🤩
Congratulations to Emiliano of @lacantinawinebar to serve our Langhe Nebbiolo by the glass from a redwine fridge (18°C), that's a very professional choice!! he also use the @coravin sistem, nothing better👏👏👏🔝🔝🔝🍾🍷
📍Verduno, Langhe, Italy
👤wine selection in collaboration with @mr_wine__