See my article : 👇🏻👇🏻🇮🇹🍷
@ferrettivini "frizzanti naturali" il Lambrusco secondo il metodo Ancestrale.
Lambrusco rosato Al Cer 2017 è un vino che se lo mettete in centrotavola con i vostri amici, “tempo zero”, vi girate, e la bottiglia è finita!
Gusto di fragole mature, more, mirtilli e un finale abbastanza persistente, una buona frizzantezza, insomma, ti fa godere.
Di solito il vino lo sorseggio poco alla volta, un sorso alla volta, mentre Al Cer mi viene di berlo in due golate consecutive, come si fa con la birra.
Infine ti aspetti di tutto tranne che 12% vol.
Affinamento sui lieviti di 6 mesi.
Da servire assolutamente fresco intorno a 10℃. Al scur 2017 è un vino nel quale l’impronta selvatica è più accentuata rispetto al Rosato, presenta un rosso porpora impenetrante con una bella spuma porpora molto invitante, i profumi più accentuati sono quelli secondari di confettura di more in evidenza, ha una buona acidità e persistenza.
Si abbina volentieri con formaggi a fresca e media stagionatura e salumi.
La morte sua è la mortadella.
Affinamento sui lieviti per 6 mesi.
Da servire secondo me intorno a 12℃. Caveriol Ros 2016 è il più complesso dei tre.
Fa un affinamento di 9 mesi, senza filtraggio e chiarificazione come il resto dei Lambrusco precedentemente descritti.
La sua buona struttura completata da fini bollicine e la buona persistenza, invitano ad accompagnarlo con pietanze saporite di carne e formaggi a media stagionatura.
Da servire a 13-14℃. Al Cer e A Scur sono vini chiusi rigorosamente con tappo a corona.
📷 and notes by @hansc008
While the 1995 vintage was a success in many parts of Bordeaux, I've always been a little biased towards Pomerol from this vintage.
I was curious if the Clinet could change my mind.
I decided not to decant this bottle and just let it evolve in the glass.
There was an initial whiff of dark wet cellar so I set aside the glass.
After around 90 minutes, it finally came around.
The nose had blackberries, cassis, leather and some smoky notes.
It is medium bodied with some tannins still present.
Acidity and fruit are well balanced with a good minerality to complement.
While enjoyable, it still lacked the elegance of some of their best vintages.
Let's see if it will improve with some more years in the cellar.
A big thanks to @chrisblandy of @blandysmadeirawine for an incredibly insightful presentation on Madeira and a brilliant tasting yesterday.
The line up (from right to left) included a 2002 Sercial, 2000 Verdelho, 2003 Bual, 1999 Malmsey and a magnum of 1980 Terrantez (a grape variety that is almost extinct). All the wines were so delicious and special in their own ways, but if I had to pick a favourite, it’d probably be the Bual.
Some fun facts about Madeira that I did not know:
1. The Madeira wine industry was nearly destroyed three times – during the Russian Revolution, World War 1 and Prohibition.
2. Evaporation rates in the Canteiros at Blandy’s can range from 0.8% on the ground floor to 50% on the top floors.
3. Before 2013 you had to get written permission from the wine institute to produce anything larger than a magnum in Madeira
#OnOurShelvesToday : LAVENTURA VIURA 2014 🥂
Old vine field blend of Viura with some 10% other varieties from Rioja.
2014 was a warmer vintage expressed by the variety through natural fermentation and organic cultivation. Fermented in a 600 liters oak barrels. The wine is very floral on the nose, expressing geraniums, dandelions and fruits like pear, white peach and hints of lemon. On the palate, one notes the biscuit and cookie dough aromas from one year lees ageing without battonage in barrel. Integrated acidity maintains a rigid back bone backed by minerality and saltiness. Mouth watering.
Bryan MacRobert is a young South African wine producer who, after falling in love with Campo Viejo’s winemaker Clara Canals, settled down in Rioja to produce his own wines in the area. Despite moving to Europe, he still manages his small project in his home country.
His work for Eben Sadie, a leading wine producer in Swartland in South Africa and until recently co-owner of Priorat’s Terroir al Limit, brought Bryan to Spain and encouraged the habit of harvesting in both hemispheres.
He launched his own Rioja wine in the 2013 vintage with grapes bought from different winegrowers. The wines were made in rented facilities in Rioja Baja but a small winery is under construction now in Logroño. Bryan has bought some old vineyards planted in 1934: a small plot in Villabuena (Rioja Alavesa) and a larger east-facing vineyard with 2Ha of land over a ravine halfway between the villages of Laguardia and Elvillar. Bryan is happily surprised with the amount of old vines that can still be found in Rioja and the cellaring potential of its wines.
His wines are called Laventura (literally “The Adventure”) and his motto is the Spanish proverb “Quien no se aventura no ha ventura” (“nothing ventured, nothing gained”). Bryan is a member of Rioja’n’Roll, a grouping of several young producers in favour of wines that reflect the personality of their vineyards and terroirs.
See the stories to check Bryan’s spectacular vineyards 🍇➰
Which glass would you serve your bubbles in? Let me know in the comments below📝
I like to experiment using different glasses for sparkling wine. @67pall_mall got me into using the middle style of @zaltoglas - traditionally more of a dessert wine glass - but it is also excellent for vintage sparkling wine. It is wider at the bottom of the glass so allows for the aromas to really open up whilst still be angled to retain all the bubbles
#Repost @taner.ogutoglu with @get_repost
AN AROMATIC JOURNEY IN ISTABUL:
A wine-lover-friendly and interactive “Sommeliers’ Selection Türkiye 2018” tasting will be held at the Marmara Taksim Hotel on Nov. 24 and Nov. 25.
The event is divided into two main sections. The first section is the “Walk Around Tasting” that includes 250 plus products from over 50 wineries, breweries and artisan food producers/importers such as olive oil, cheese, bread and delicatessens.
Various labels from different wineries will be presented according to their density and grape variety and in their ideal tasting order meant to guarantee a perfect tasting experience. Starting with sparkling and on to light-bodied whites, medium-bodied whites, full-density whites and then roses, which are then followed by light-density reds etc., all labels will be grouped and placed on tables according to their color, density and grape variety.
The second section of the event is the “Master Classes,” which will be conducted in English by two master sommeliers, Turkish İsa Bal and Australian Matt Wilkin.
They will present around 15 labels chosen from among the best Turkish wines, tasting them together with participants while explaining the technical and sensory merits of their wine choices.
As mentioned above, a combination “Walk Around Tasting” and “Master Classes” ticket, whether for one day or two days, can be purchased at a discount from the regular Walk Around Tasting price.
Needless to say, it is given as an incentive for full participation in this wonderful wine event.
Um vinho nacional elaborado da casta portuguesa Touriga Nacional, Um vinho muito bem elaborado e com ótimo custo benefício. Esse vinho recebeu 93 pontos no guia descorchados foi eleito o melhor tinto nacional em 2017. As mazelas tributárias fazem com que esse vinho chegue em SP por exemplo mais caro. Mas te digo que mesmo assim compensa. Dica: Reúna um grupo de amigos e compre em caixa direto do Sul , se conseguir frete grátis numa boa compra esse vinho pode cair de 65 para 55 reais a garrafa.
Cracking dinner tonight! #gattorosso some fantastic wines consumed ! First 2011 @yarra_yering chardonnay care of @simply.wines what a amazing white ! Fantastically creamy malo soft vanilla oak with a touch of green apple supreme length and complexity (it took me way to long to pick mr simply aka @simply.wines kindly served it to me blind ! ) second wine was @produttoridelbarbaresco 2013 ovello reserva wow this was biggggg ! Strong tannin that soften while it relaxed over the night with blood plum , dark cherry , leather and cassis great food wine and will be amazing for along time ! Third wine @castagnabeechworth 2009 genesis shiraz this was pretty dam epic very soft an went for days , red fruit nice oak with complexity that changed with every sip loved this wine another big thanks to @simply.wines great food great wine #wine#winenight#italianwine#australianwine#chardonnay#nebbiolo#syrah