Eve's Wine 101

Eve + Friends Taste Through Gambero Rosso’s Tre Bicchieri Tour

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Once again, as I sometimes do, I get an invitation so remarkable I share the details with you. This is one of those times. Three cases of award-winning Italian wines to be tasted and reviewed over three zoom meetings in two weeks. This was literally the best two weeks I have spent over the last 52 weeks of our Covid year.

The tasting featured exceptional wines that have been awarded the coveted 2021 Tre Bicchieri designation, a designation given to only 1% of the top wines of Italy… 

Just some of my favorites from the three tastings!

Tasting 3 of 3 (I’m starting with these as this was my favorite case. Note: Sup is Superior, Cl. is Classico, Ris. is Riserva)

Ottella-Veneto-Lugana Molceo Ris. 2018 EB: Notes of ripe apple, sweet limes, riverbed, minerality, fresh and balanced. Right out of the gate – I liked this first wine.

Perla del Garda-Lombardia-Lugana Sup. Madonna della Scoperta 2017 EB: Bruised apple, cream, salinity, stone, butter – Chardonnay-like. I liked this wine even more. 

Tacchino-Piemonte-Barbera del M.to Albarola 2016 EB: Big dark fruit, black pepper, spicy with a beautifully balanced mouthfeel, my first red of the day and another on my favorite list.

Badia a Coltibuono-Toscana-Chianti Cl. 2018 EB: Bright red fruit, tart cherries, dust, rose petals, stemmy. This would be liked by my Pinot friends for sure.

Barone Ricasoli-Toscana-Chianti Cl. Gran Selezione Colledilà 2017 EB: Rich red fruit, balanced fruit and spice, earth, minerals, dry.

Tenuta di Arceno-Toscana-Chianti Cl. Ris. 2017 EB: Much darker on the nose and palate then the last two. Dark dry berries, espresso, dark chocolate, spice, drying tannins.

Tenuta Monteti-Toscana 2016 EB: Made with Petit Verdot, Cab and Cab Franc, this may have been my favorite wine of the day. Aged dark fruit, bark, cigar, sweet char, extra-long finish.

Piaggia-Toscana-Carmignano Ris. 2017 EB: Pungent dark fruit, rich, spicy, peppery, a hint of mint. A blend of Sangiovese, Cab and Merlot, and you guessed it, another favorite in the tasting.

Aria di Caiarossa-Toscana 2016 EB: A beautiful nose filled with rich fruit, pepper, concrete, toasted oak and sweet berry. A blend of Cab, Cab Franc and Merlot and yep, another one I wanted more of.

Tenuta di Sesta-Toscana-Brunello di Montalcino 2015 EB: A powerhouse of a wine with notes of dusty mature fruit, a lively palate that included cream and oak, heightened by floral notes and a fresh garden of herbs and flowers on the nose.

Speri-Veneto-Amarone della Valpolicella Cl. Sant’Urbano 2016 EB: This may have been the one wine I had enjoyed in the past and did again today. This one was velvety, just perfect with fruit, spice and dust, with a lovely lightly sweet long finish.

Tenuta Sant’Antonio-Veneto-Amarone della Valpolicella Campo dei Gigli 2016 EB: Our last wine of the day had a big nose filled with plums, prunes, oak, cigar, cigarette and smoke. Another great wine.

For the first two meetings I benefitted by having two collectors and two sommeliers joining me. The notes below are from Steve Roebuck, SR, Founder of Friends Who Like Wine in the Glass Facebook Group, edited down a bit due to space, with only additions from me as EB in italics. 

Tasting 1 of 3:

2019 Bortolomiol Valdobbiadene Brut lus Naturae SR: Ocean spray/salt on the palate with warm pears and apples, hints of wet river rock blending with lemon, bread, almonds and grassy notes. EB: Fresh fruit cocktail and Golden Delicious apple. My first favorite of the tasting.

2019 Biancavigna Conegliano Valdobbiadene Rive di Soligo Extra Brut SR: Bouquet of marzipan, apple, pear, creamy oats, brine, lime, peach and minerals. The wine had bright acidity but lacked depth and harmony. EB: Bruised fruit, minerality, earth and a marked tartness.

2019 Borgoluce Valdobbiadene Rive di Collalto Extra Brut SR: Aromas of warm pears, apricots, brine, wet slate and almond paste. The wine was balanced with nice layers of fruit, minerals that gave way to a lovely finish with hints of candied ginger. EB: Wet pebbles and cream.

2018 I Campi Soave CI. Campo Vulcano SR: A hint of petroleum and notes of lemon, lychee, wet gravel, nutmeg, grass and a nice earthiness. The wine had a lovely refreshing finish with a crisp note of pineapple. EB: Tropical fruit, Meyer lemon, and no acidity. Another fave for me.

2018 Leonildo Pieropan Soave CI. Calverino SR: Lovely aromas of salted ginger, white pepper, white peach, fuzzy kiwi and wet minerals.  The wine was intriguing with more lovely layers of peach, ginger, bitter chalkiness, baking spices and a nice savory quality. EB: Fresh citrus fruit, a sweeter nose that grew over time and great balance. My second favorite of the day.

2018 Tenuta Luisa Friuli Isonzo Friulano I Ferretti SR: Hints of beeswax, lemon zest, wet minerals, brine, apple, white peach, pear, almonds and band-aid. The palate was clean with hints of white peach, wet stones, cut herbs, with a touch of almond paste on the finish. EB: Lemon-lime.

2019 Tenuta Stella Collio Friulano SR: Wafting from my glass was a bouquet of honeysuckle, peach, apricot, buttered popcorn, anise seeds botrytis and a slight hint of burnt molasses. The wine was rich on the palate with integrated acidity that gave balance and structure to the wine. There was a luxuriousness to this wine, yet it was restrained and elegant. EB: Honey, churned butter, apricot. And another I really liked.

2018 Edi Keber Friuli Venezia Giulia Collio SR: An alluring bouquet of honey, apricots, brine, cinnamon, and anise seeds. On the palate there was a nice level of acidity that interwove through layers of tropical fruits, melon, honey and savory baking spices. Not as rich as the last wine but soft and elegant. EB:Favorited by one of the somms, lively lemon and a hint of licorice.

2019 Tiare – Roberto Snidarcig Friuli Venezia Collio Sauvignon SR: Typical old word aroma of Cat Pee blending in with hints of grass, salt, minerals, wet rocks, tree sap, slate, white peach, and spring flowers. The taste was crisp with nice acidity that lent balance to the palate, giving off hints of white peach, pear, wet slate, lemongrass and salted minerals. EB: Stone fruit, grass and earth.

2019 Bosco Del Merlo Veneto Sauvignon Blanc Turranio SR: This came across like a new world Sauvignon Blanc with a bouquet of honeycomb, lemon, apricot, bell pepper, white flowers and freshly cut herbs. The wine had lovely acidity that harmonized playfully on the palate with hints of lemongrass, apricot, honeysuckle, bell pepper and soft herbs. EB: Lemon rind, earthy, tart acidity. 

2019 Cantina Kurtatsch Aldo Adige A.A. Sauvignon Kofl SR: The aromas coming from the glass were bold and constructed a bouquet of burnt matchstick, grinding stone, burnt popcorn and smoldering car tire. EB: Mown grass.

2018 La Roncaia Friuli Venezia Giulia- Eclisse SR: Briny minerals, peach, fennel, gun flint, and savory spices and somewhat muted. EB: Bright citrus fruit, cream.

Tasting 2 of 3:

Part Two from Steve Roebuck, SR, and only additions from me, as EB, in italics.

Cusumano-Sicilia-Etna Bianco Altamora 2019 SR: Notes of peach, apricot, brine, kiwi, lime and wet limestone. The wine displayed a plush creamy palate with a hint of lemon drop hard candy on the finish. EB: Floral.

Pala-Sardegna-Vermentino di Sardegna Stellato 2019 SR: A bouquet of white flowers, white peach, brine, wet river rocks, honeydew melon and lemongrass. It had a nice level of acidity that allowed for hints of white peach, melon and a touch of honeysuckle on the finish. EB: This was another favorite amongst our somms. Very floral, lemon peel, kiwi. 

Surrau-Sardegna-Vermentino di Gallura Sup. Sciala 2019 SR: Aromas of Spring flowers, honeydew melon, brine and apricot. Similar on the palate with crushed gravel and lime notes. EB: Pear, salinity and minerality.

Feudo Antico-Abruzzo-Tullum Pecorino Biologico 2019 SR: An interesting bouquet of fresh cut fennel, baked bread, cheese yeast, pears, brine, limestone and lemons. A nice acidity that brought harmony to the layers of orchard fruits that played off the crisp minerals. EB: Our somm liked this one as well, found it savory. Lots of fruit and earth.

Tenuta Terraviva-Abruzzo-Cerasuolo d’Abruzzo Giusi 2019 SR: The wine  seemed a bit off to me; however, the bouquet gave off aromas of strawberries, cranberries, lime and gunflint. EB: Cooked fruit.

Valle Reale-Abruzzo-Montepulciano d’Abruzzo Vign. di Popoli 2015 SR: A lovely bouquet of dusty earth, coffee, pepper, cherries, pine nuts and Jolly Rancher hard candy. Medium plus in body with rounded tannins that gave way to hints of cherries, dusty earth, minerals and soft herbs. EB: Balanced.

Poggio Le Volpi-Lazio-Roma Rosso Ed. Limitata 2017 SR: An expressive bouquet of cherries, espresso, white pepper, prunes and molasses. Full bodied with rounded tannins and a palate displaying hints of cherries, prunes, cut dill and wood. EB: Dark fruit, spice and incense. 

Donnachiara-Campania-Taurasi 2016 SR: An alluring bouquet of cherries, coffee, caramel, herbs, vanilla, burnt sugar and cassis fruit. Full bodied with gripping tannins that painted the palate with hints of dark berry fruit, earthy minerals, herbs, spice and a touch of caramel.  EB: Our two collectors liked this one. Espresso, dark dusty fruit – black cherry – and tannins.

Felline-Puglia-Primitivo di Manduria Zinfandel Sinfarosa Terra Nera 2017 SR: A rich bouquet of blackberries, cherries, toffee, coffee, pepper, bell pepper, molasses and notes of raisins. Full bodied with gripping tannins that brushed the palate with hints of dark berry fruit, coffee, white pepper, dusty earth and herbs. A nice level of extraction going on that brought richness to the wine. EB: Sweet tobacco, rich and layered, ash. My husband’s pick of the day.

Coppi-Puglia-Gioia del Colle Primitivo Senatore 2017 SR: Notes of cherry, powered chocolate, coffee, dried herbs, white pepper, bell pepper, decaying forest floor, graphite, brine and dusty earth. The wine was medium plus in body with gripping tannins that gave way to hints of cherries, chocolate, bitter coffee, herbs, and lead pencil. EB: Tri-color peppercorn, blackberry jam, more fruit than spice, balanced.

Pietradolce-Sicilia-Etna Rosso Archineri 2017 SR: Hints of dried cherries, leather, menthol tobacco, mint and pomegranate. Medium plus in body with layers of fruit that harmonized nicely with hints of olives, cedar and dusty minerals. EB: Like a Pinot Noir with stewed cherry, brambles and rich earth.

Cottanera–Sicilia-Etna Rosso Feudo di Mezzo 2016 SR: A vibrant bouquet of rose petals, cherries, coffee, chocolate, bell pepper, brine and cedar. Medium plus in body with gripping tannins that gave way to a palate painted with hints of cherries, pomegranate, chocolate, earthy forest floor, minerals and wood. EB: Again, like a Pinot Noir, with pungent berry fruit.

These are links to the two photo albums Roebuck made:

https://www.facebook.com/roebuck.steve/posts/10221692263527457

https://www.facebook.com/roebuck.steve/posts/10221704825561500

Social Media Handles

@bortolomiol_proseccosuperiore @biancavigna_prosecco @borgoluce
@icampiwinery @pieropanwine @tenutaluisa @tenutastellacollio @edi.keber
@tiarevini @boscodelmerlo @cantinakurtatsch @laroncaia @cusumanowinery @palawines @vignesurrau @feudo.antico @tenutaterraviva @valle_reale @poggiolevolpi @donnachiarawinery @agriculturalfelline @vinicoppi @pietradolce @cottanera @ottellawinery @perladelgarda.official @luigi_tacchino @badia_coltibuono @ricasoli1141 @tenutadiarceno @tenuta_monteti_official @piaggia_winery @caiarossa @tenutadisesta @speriwinery @tenutasantantonio

https://www.gamberorossointernational.com/wines/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

 

Natural Merchants, Inc. Introduces Pizzolato Rosé Prosecco DOC – First in Market Made With 100% Organic Grapes

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GRANTS PASS, ORE. (PRWEB) – A New Wine Category – Rosé Prosecco DOC. After many years of discussion, in May the Prosecco DOC Consortium in Italy approved the introduction of Rosé Prosecco DOC. This combines two of the hottest wine trends over the past 10 years – rosé and Prosecco – and should be a big hit among sparkling wine lovers nationwide. The Prosecco Consortium anticipates total production of “up to 30 million bottles per year.” Pizzolato Rosé Prosecco Brut DOC joins the best-selling lineup of organic Proseccos from Cantina Pizzolato, producers of Italy’s number-one selling Italian organic wines.

Pizzolato Rosé Prosecco DOC is made of 90% organic Glera and 10% Organic Pinot Nero. The wine is produced using the Charmat method, vinified for two months. The rich Pinot Nero grapes, after a soft pressing, are left in contact with the skins for the period necessary to reach the brilliant pink color.

Pizzolato Rosé Prosecco DOC has an intense aroma, with delicate hints of white flowers, apple, pear, typical of Prosecco’s aroma, which blend with recognizable notes of red fruits.
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Fresh, with a lush flavor and a good acidity, the wine is savory, with a dry and persistent finish. Velvety, fresh, well balanced, and lively with an elegant aftertaste and persistent perlage. Pizzolato Rosé Prosecco pairs nicely with light appetizers, including sashimi and mild cheeses. The ABV of 11% makes this a perfect wine for everyday meals and celebrations. SRP is $18.99.

“Our estate-grown organic Glera and Pinot Nero grapes were used to produce our first Rosé Prosecco DOC and we are thrilled to enter this exciting new sparkling category,” said Cantina Pizzolato 5th generation winemaker Settimo Pizzolato. “With our own 14HA of organic Pinot Nero we are excited to be able to offer a 100% organically grown Rosé Prosecco DOC at a reasonable price. This exciting new prosecco further positions Cantina Pizzolato as one of the leading organic producers in the Veneto region.”

About Cantina Pizzolato
The Pizzolato family has been working in the agricultural sector for more than five generations, consistently living in harmony with nature and the environment. The winery combines five generations of farming history and tradition with a deep commitment to organic wine production.
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This consideration of the natural world creates Italian organic wines of the highest quality.

About Natural Merchants, Inc.
Cantina Pizzolato is one of many fine organic labels presented by Natural Merchants, Inc. one of North America’s leading Importers of the finest organic wines direct from Europe and South America.

Vintage Eve Circa 5/2018: A Trio of French Rosé Reviewed

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I’m a sucker for Rosé wine, especially when the temperatures go up and the days are longer. It’s almost like an aperitif to have before dinner for us, on the front porch, as we watch our neighbors slowly filter by walking their dogs or walking themselves. So, this week, now that I’ve got you in a relaxed mood I hope, I give you three Rosé wines to virtual sample through me, and then go out and find for yourselves:

Château de Berne Inspiration 2017, $20

12.5% alcohol

70% Grenache Noir, 20% Cinsault, 10% Syrah

Color: Pale rose gold.

Aroma: fruit cocktail, peach, fresh sweet watermelon, pear, a cool stream running through a lush forest.

Flavor: Tingly (medium acid) hit me first, then fresh ripened apple, steely/concrete, much more fruit on the back palate and a finish of lemon-lime.

88 Eve pts.

From Tech Sheet: Château de Berne Inspiration a light, yet fragrant Grenache-dominant wine that will elevate any meal or happy hour with friends. The grapes are sourced from Château de Berne’s 330 acres of vineyards as well as trusted growers with whom the estate has long-term relationships. The warm Mediterranean climate, vineyard altitudes of 820-1,082 feet and limestone and clay soils produce grapes that are concentrated while still retaining fresh, juicy acidity.

After harvest, the Grenache, Cinsault and Syrah grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling.

Château de Berne Emotion 2017, $16

12.5% alcohol

50% Grenache Noir, 25% Cinsault, 25% Syrah

Cork: Synthetic cork that reminded me of a white marshmallow, this was a first for me.

Color: Very pale pink.

Aromas: Bright and aromatic fruit, citrus, lemon tart, cut pineapple, talcum powder.

Flavor: tart peach and pear, lemon, lime, sweet pineapple, mild to medium acidity.

88 Eve pts.

From Tech Sheet:

The grapes are sourced from Château de Berne’s 330 acres of vineyards as well as trusted growers with whom the estate has long-term relationships. The warm Mediterranean climate, vineyard altitudes of 820-1,082 feet and limestone and clay soils produce grapes that are concentrated while still retaining fresh, juicy acidity. After harvest, the Grenache Noir, Cinsault and Syrah grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling.

Ultimate Provence Urban Provence 2017, $23

12.5% alcohol

45% Grenache Noir, 35% Cinsault, 15% Syrah, 5% Rolle

Color: rose gold, Swarovski crystal.

Aroma: peach, pink grapefruit, sweet ripe raspberry, plum, hard candy, cream, talcum powder, wet stream pebbles.

Flavor: fruit forward, strawberries and cream, but of tropical fruit, medium acid,  mildly sweet finish.

90 Eve pts.

From Tech Sheet: Urban Provence is a dry rosé combining Grenache, Cinsault, Syrah and Rolle into a refreshing dry wine with bright red fruits balanced by spice. The grapes are harvested from Ultimate Provence’s 100-acre estate near the village of
La Garde-Freinet, where the sandstone soils produce concentrated, aromatic fruit. After harvest, the grapes undergo cold soak maceration for 2 to 3 hours, to produce the pale pink color for which Provence is world-famous. Fermentation takes place in stainless steel tanks for 2 to 3 weeks before bottling. The gorgeously etched bottle is reflective of the product inside: beauty, craftsmanship, quality and originality.

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Ojo de Tigre Artisanal Mezcal Seeks to Invite New Consumers into the Small but Rich Mezcal Category (Cocktail Recipes Included)

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Puebla, México – Introducing approachable Mezcal. Renowned Mexican actor Luis Gerardo Méndez, who is best known for starring in and executive producing Netflix’s first Spanish-language original comedy series, Club de Cuervos, the groundbreaking comedy Nosotros Los Nobles, as well as for roles in Netflix’s Murder Mystery and the 2019 Elizabeth Banks reboot of Charlie’s Angels, has partnered with Casa Lumbre to create Ojo de Tigre Artisanal Mezcal, a new offering that seeks to bring Méndez’s love of this historic spirit to a new generation of drinkers, including those unfamiliar or unaccustomed to Mezcal.

Luis Gerardo Méndez

Ojo de Tigre redefines intimidating expectations of mezcal for new drinkers, offering fresh, inviting aromas on the nose, like green apple, fresh pear, and pepper. On the palate, think herbal notes, chocolate, and light smoke. With a process that is designed to broaden the experience of Mezcal, it is important to note what Ojo does not do: overwhelm. Each step of the process was crafted to create accessibility for new palates, paring down the acidity and funkiness during fermentation and any aggressive smokiness from roasting.

What it is not short on is flavor, driven by the unique signature blend of two agaves: Espadín and Tobalá. With sustainable practices at the forefront of all farming and harvesting decisions, and with the goal of maintaining this delicate resource, Espadín is grown in the state of Oaxaca and harvested after seven years, while the rarer Tobalá variety matures for between 10-14 years in Puebla. Each agave variety imbues the spirit with their own unique characteristics and nuances. Herbal notes along with hints of fruit and citrus in the Espadín blend nicely with the earthier, umami flavors of the older Tobalá.

The agave is roasted in underground stone pits, unlocking the plant’s sugars for fermentation, imparting some subtle smoky notes, and avoiding the strong char or smokiness that many intimidated drinkers may associate with Mezcal. The spirit is then naturally fermented in wooden vats and distilled in copper pot stills. The result is a smooth, low-smoke Artisanal Mezcal bottled at 40% ABV – lower than most Mezcals currently on the market.

The resulting flavor profile makes Ojo de Tigre spirit equally suited to sip neat, as is tradition in Mexico, or to balance other flavors in bright, fresh cocktails. The Ambar is a take on the margarita that marries the herbaceousness of the Mezcal with passion fruit and lime, while the Amethyst mixes Ojo de Tigre with lime juice, hibiscus syrup and ginger beer, offering a tropical retreat in a glass.

Even the product’s name seeks to invite consumers into the world of Mezcal. Ojo de Tigre translates to Eye of the Tiger – the brand takes its name from the semiprecious stone of the same name, recognized as a universal amulet of good fortune and bravery. Camille Austin, Director of Advocacy for Ojo de Tigre, explained “There’s a wonderful Mezcal proverb ‘El que Mezcal bebe, nada teme’ or, ‘He (or she!) who sips Mezcal fears nothing.’ Drinkers need not be intimidated by what they think they know about Mezcal, but should be fearless and experiment within a category that has so much diversity and richness in it!”

Ojo de Tigre comes in a standard 750 mL bottle as well as a smaller 200 mL for those looking to bravely experiment with a category they may be less familiar with.

“I’ve been asked a number of times by other brands to collaborate, but it was important to me to create something I believed in with a partner I trusted,” said Méndez. “I wanted more people around the world to experience Mezcal the way we do here in Mexico and knew the team at Casa Lumbre had a like-minded vision. What we have created is a truly exceptional Mezcal that epitomizes the inviting Mexican and Mezcal culture – a spirit to toast the small successes, to the big moments, and everything in between. It’s a spirit for everyone and everyday life.”

Cocktail Recipes

Tahiti Pearl

Ingredients:

  • 1.5 oz Mezcal Ojo de Tigre
  • 8-10 Mint Leaves
  • 1 oz Simple Syrup
  • 2 Dashes Lemon Bitters
  • 3 Drops Olive Oil

Method: Place all ingredients except olive oil in a shaker with plenty of ice and give it a good shake. Serve in a cold coupe glass and use a fine strainer to catch stray pieces of leaves. Finish with 3 drops of olive oil on top and decorate with a mint leaf.

Tiger Lily

Image HERE

  • 1.5 oz Mezcal Ojo de Tigre
  • 1.5 oz Pineapple Juice
  • 2 oz Ginger Beer

Method: Build all ingredients over ice in a Highball Glass. Garnish with a pineapple slice or lime.

Amethyst

Ingredients:

  • 1.5 oz Mezcal Ojo de Tigre
  • .5 oz Lime Juice
  • ¾ oz hibiscus syrup
  • 2 oz ginger beer or ale

Method: Combine all ingredients and shake well. Strain and top with ginger beer. 

Tenuta Montemagno Brut: the Barbera grape becomes sparkling

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Barbera d’Asti is the identity of Tenuta Montemagno, wine producers in the heart of Monferrato. Actually, Barbera is the variety that most of all tells the story of Tenuta Montemagno, through its 80 years old vineyards, planted on clay and limestone soil with slightly silty marls, Western facing. Our Metodo Classico are made from Barbera grapes harvested early, hand picking and with a careful grapes selection.

The Barbera is a versatile and charming variety, capable of being the protagonist: the TM24 and TM36 Brut, are both another expression of its potential. They are sparkling wines born from the synergy of intuition and innovation. The idea to have the Metodo Classico of 100% Barbera that refines on yeasts for 24 (TM24) and 36 months (TM36) is astonishing.

The perlage of TM Brut 24 is elegant and fine; the bouquet is intense, delicate and generous, notes of yeast and delicate hints of crusty bread, overtones of freshly picked flowers and wild berries. On the palate it is fresh, lively and sapid, with an excellent underlying acidity and clearly expressed minerality. The finish presents light notes of wild plum and currants. Therefore, the peculiar traits of Barbera – bouquet and acidity, are well present almost as if weaving the warp on which the other sensations intertwine. TM Brut 24 has been rated 92 point by Wine Enthusiast, one of the most eminent international wine magazine.

GOLD

If the TMBrut 24 is “unexpected” because of its structure, color and pleasantness, the Tm Brut 36 is surprising and unique, enough to be awarded with the Gold Medal – category Sparkling Rosé, in the International wine Competition The Global Sparkling Masters 2020.

The bouquet reveals an intense fragrance, delicate and generous. Notes of yeast and crusty bread, overtones of freshly picked flowers and wild berries. On the palate, it is fresh, lively and savoury, excellent underlying acidity with clearly expressed minerality and a light finish of wild plum and currants.

In this sparkling too, the characteristics of the variety are the texture on which the other perfumes and aromas are waived on.
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 TM24 and TM36 both are the example of how the Barbera grape is a precious and versatile grape, a storyteller of the region. In these sparkling, tradition and innovation are perfectly combined and we can say that TM24 and TM36 are a great examples of wine that becomes sparkling and then, comes back to wine.

Pulchella Releases 2019 Rogue Rose Tonight!

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Locals! Tonight is the night to get your hands on Pulchella’s new Rose before it’s sold out!
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Details from the winemakers:

With a beautiful color of deep rose gold, the nose offers lovely fruit aromas of just ripe strawberry, nectarine skin, effervescent watermelon water, and a touch of citrus zest before notes of hibiscus, orange blossoms, rose petals, and the slightest touch of white pepper on the back end. On the palate entry, right off the bat you get a lovely viscous mouthfeel which quickly widens to an expansive fruit forward mid palate of rich cherry, Gaviota strawberry, white peach flesh, and the return of lovely watermelon character before acid carries you away to a finish of minerality and lingering red fruit. A truly delicious rosé and a perfect pairing for a hot summer day!

$35 bottle, 20% off for club members.

http://pulchellawinery.orderport.net/wines/current-releases

Visit the Tasting Room at 24261 Main Street, Downtown Newhall from 4 to 7 PM Friday, July 10 or 1 to 4 pm Saturday, July 11 to purchase your bottle. (These will also be the tentative hours from now on, until winery tasting rooms can re-open in LA County safely.)

Technical Notes:

Varietal: 52% Syrah, 46% Grenache, 2% Viognier

Vineyard: Briarwood

AVA: Templeton Gap District, Paso Robles

Harvest Date: October 11th, 2019

Fermentation: All 3 varietals crushed together, 24-hour cold soak, then lightly pressed into stainless steel for a low and slow fermentation. No malolactic fermentation.

Aging: 7 months – 100% stainless steel

Production: 50 cases

ABV: 15.1%

Cellar Time: Drink now! We would normally say drink this wine very cold, however, the flavors and aromas become more open for interpretation after the temperature creeps up slightly. Drink this wine at your personal preferred rosé temperature.

Vintage Variation: Let’s talk about the obvious: where’s the Tannat? We had some minor Tannat issues at Bella Collina during the 2019 vintage, and we simply didn’t get enough fruit to support making a rosé on top of our red program. This is the first time since 2016 that our rosé hasn’t been made with 100% Tannat. And you know what… that’s okay, because the 2019 is a damn good wine!
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For 2019, we decided to make a Highs and Lows inspired rosé of Syrah and Grenache. And for good measure we through in a little Viognier to the co-fermentation. All in all, the 2019 is a very comparable wine to our Tannat rosés, but with a little added richness in the fruit department. The color is also a touch different, leaning more to rose gold hue than fire engine red hue. This vintage definitely falls outside the lines of traditional rosés and that’s exactly what we look to do: push the boundaries! No rules!

Tasting St. Supery…again?

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Haven’t been to St. Supery on Highway 29 in Napa for a while, not since we had a book signing there a few years back for one of the Wine Dogs books I had written an essay for. Last year I wrote about Chef Tod Kawachi, their creative in-house chef for Napa Valley Life Magazine. It’s a welcoming winery with a lovely tasting room and beautiful landscaping. Happy to return, virtually for a tasting of this trio:

 

2018 Sauvignon Blanc, Estate Grown and Bottled

$22 retail for the 2019 (2018 not available on winery website.) 13.5% alcohol.

Lots of lime, tangerine, white peach and a slight bit of cream on the nose, followed by flavors of limeade, lemon zest, fruit cocktail, some minerality and a high acid allowing for a medium length.

 

2018 Vertu

Semillon and Sauvignon Blanc

$30 retail, 13.5% alcohol

This may have been my favorite in the tasting. Similar to a white Bordeaux due to the varietals Semillon (sweet) and Sauvignon Blanc (dry) they chose to use. The wine had fresh notes of Meyer lemon, stone fruit, mown grass, wet stones and a bit of creamy Brie cheese on the nose. I tasted fresh citrus, Italian lemon soda, with a nice mild acidity, a mineral-filled long finish, balanced and with a perfectly round mouthfeel.

 

2018 Rose, Estate Grown and Bottled

Grape unknown

$20 retail for the 2019 (2018 not available on winery website.) 13.5% alcohol

Watermelon in color, I noted raspberry, crushed strawberry, pear and cold wet stones on the nose. In the mouth I got strawberry soda, bruised yellow apple, a mild acidity and pleasant mouthfeel in a medium length finish.

 

About St. Supery

St. Supéry Estate Vineyards and Winery produces 100% estate grown, certified Napa Green wines, focusing on sauvignon blanc, cabernet sauvignon, and additional red Bordeaux varietals.

Located in the renowned Rutherford growing region at the heart of Napa Valley, the winery combines French château tradition with Napa Valley terroir – producing the highest quality estate wines and providing exceptional experiences to all guests.

Guests and their well-behaved dogs are welcome 10:00am – 5:00pm, except on a few major holidays. Reservations are preferred.

8440 St. Helena Highway, Rutherford, CA 94573. Winery Phone: 707.302.3488https://stsupery.com https://www.facebook.com/stsupery/

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video (over 16k views), authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru and the Global Wine Awards. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Vintage Eve Circa April 2017: Cork Dork by Bianca Bosker, Reviewed by Wine Geek Eve

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My first thought when I picked up Bianca Bosker’s Cork Dork tale was oh boy, I was going to learn some new tricks here. Three hundred pages later I not only learned a cellar full of tricks but also felt a whole lot better about being a wine geek myself. Bosker’s cork dorkiness went way past mine because in one year to my ten she had risen from novice to passing the Certified Exam given by the Court of Master Sommeliers, one of if not the most respected sommelier certification programs available in the world.

Cork Dork, photo from Copperfield’s Books.

As my wine 101 columns have covered some of what Bosker writes I will limit what I share to what may be new to readers, especially those interested in being a cork dork/sommelier:

  • Share time with a wine mentor, someone with greater knowledge than your own, to learn from.
  • Wait for that epiphany moment, Bosker’s was in watching a blind tasting and being taken aback in all that can be determined such as a new vs. old world wine, the varietal, vintage year and grape(s).
  • If you are interested in Court know that there is no class – you are given a reading list of 11 books to study. Three of the 11 are wine encyclopedias. There are 17 steps alone that are needed to successfully pour a glass of wine…and 95% of people fail their first try at the exam.
  • Developing a “sense memory” is something I’ve already done, but Bosker explains new ways to develop your senses beyond sniffing your spice rack or garden.
  • Assign words and make associations to aromas to help you recall them.
  • You will learn that viscosity comes from sugar, acidity produces saliva on the tongue, alcohol leaves a burn…and so on.
  • You may need to adjust your habits for wine tasting. Brushing your teeth and drinking your coffee several hours before tasting wine is logical, but rinsing your mouth with a white wine may be less obvious.
  • There is a long list of “don’ts” imposed by the Court. Those can be adjusted, logically, depending on the type of establishment you will be working for. Restaurants have their own rules.
  • If you are interested in all things olfactory and the importance of detecting aroma, Bosker covers this at length, including scientific study. Olfactory training is just as important, if not more so, than detecting flavors. We read about the Aroma Wheel invented by Ann Noble, wine tasting that is taught in primary French schools, paying $800 for an olfactory seminar and putting a sample, say a pineapple spear, directly into a glass of white wine – all for the sake of wine education.
  • Of course a sommelier has to be aware of wine prices. Not only because they may have never afforded the same wine they may find themselves trying to sell – and have to know everything about it anyway – but also to gauge the comfort zone of diners. (There seems to be a lot of “wine profiling” going on behind our backs when we go out to dinner!)
  • If you can attend free events as a budding somm, or a writer, do it. This is training at its best. If you can get into a wine “orgy” like the La Paulee Burgundy fest that Bosker scores, you may see so much decadence – drinking rare and/or high dollar wines to excess while taking “wino selfies” – that you will gladly return to the freebie tastings that truly let you sit back, relax and educate your palate.

In conclusion, after her year Bosker submits to a type of MRI where she tastes wine via a tube – no color and no odor can be detected. Her MRI results, showing high levels of brain activity – were common to other sommeliers while the test group – the novices – were not as active. Read the book to see what this proves. But suffice it to say, I’m going to keep studying wine to try to get where Bosker and her colleagues are.

From Press Release

Amateur drinker and professional reporter Bianca Bosker didn’t know much about wine until she infiltrated a group of New York sommeliers who could, after a single sip, identify the grape a bottle was made from, the year, and where it was produced, within acres. Impressed by their sensory powers, she set out to discover what drove their obsession and whether she too could become a “cork dork.”

Her hedonistic journey, recounted in CORK DORK: A Wine-Fueled Adventure Among the Obsessive Sommeliers, Big Bottle Hunters, and Rogue Scientists Who Taught Me to Live for Taste (Penguin Paperback Original; March 28), takes readers inside Michelin-starred dining rooms, blind tasting groups, a mass market wine factory where flavor scientists reign, wine “orgies,” and Bianca’s brain (via an fMRI machine), answering: What’s the big deal about wine? Are palates born or made? Can tasting better lead to living better?

Bianca Bosker is an award-winning journalist who has written about food, wine, architecture, and technology for The New Yorker online, The Atlantic, T: The New York Times Style Magazine, Food & Wine, The Wall Street Journal, The Guardian, and The New Republic. The former executive tech editor of The Huffington Post, she is also the author of Original Copies: Architectural Mimicry in Contemporary China (University of Hawaii Press, 2013).

Eve Bushman has a Level Two Intermediate Certification from the Wine and Spirits Education Trust (WSET), a “certification in first globally-recognized course” as an American Wine Specialist ® from the North American Sommelier Association (NASA), Level 1 Sake Award from WSET, was the subject of a 60-minute Wine Immersion video, authored “Wine Etiquette for Everyone” and has served as a judge for the Long Beach Grand Cru. You can email Eve@EveWine101.com to ask a question about wine or spirits.

Musso and Frank Grill Uncorks Brand New Signature Red Wine Label

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THE HEART OF HOLLYWOOD – Overflowing with the very same blend of warmth, sophistication, tradition, variety, and delectable flavour that have made Musso & Frank Grill such an iconic Hollywood destination for the past 100 years, the restaurant’s 2018 signature Peake Ranch Syrah has just been added to the menu to help welcome the new year. The addition of the new wine represents an integral facet of Musso’s ongoing efforts to expand and embellish its “Award of Excellence” – winning wine program.

The announcement was jointly made today by Musso’s COO, Proprietor, and fourth-generation member of the family of owners Mark Echeverria, and the famed restaurant’s General Manager and Wine Director Andrea Scuto, who blended the new vintage of the wine.

Musso’s 2018 vintage, already labelled classic, is similar to the great 2016 – another classic year for a great vintage and strong growing season, resulting in high quality wines. 2018’s cool temperatures in the late summer and early fall provided ideal weather by which to allow the fruit to have great concentration, with healthy acidity and a good depth of flavor.

Says Mr. Scuto, “Musso’s Peake Ranch Syrah is deep red with purple reflections, shiny in the glass, and shows the concentration typical of a long ripening season. The nose is powerful, with a burst of black fruit and purple flowers accented from the cardamom and baking spices generously imparted by the French oak barrels used to elevate the wine.

The attack on the mouth of our new Peake Ranch Syrah is supple, and confirms the deep core of black fruit, releasing on the mid-palate floral notes and the precious spice accents perceived at the nose. Tannins are sweet and smooth, working together with the natural acidity of the Syrah, to give great structure to the wine in order to pair it with our famous steaks. The finish is long and clean, and leaves the mouth ready for another bite of our legendary food options.”

The new 2018 Musso & Frank Syrah “Peake Ranch,” available by the bottle ($70) or by the glass ($15) – as long as limited supplies last – will be available exclusively to Musso diners. The wine has been barrel picked and blended by Mr. Scuto to offer the very same mixture of old-world sophistication and contemporary warmth that has defined Musso & Frank for a full century and counting. The new wine will play a leading role by its addition to a rapidly-growing wine program that earned Musso’s a coveted Restaurant Award of Excellence for 2019 from Wine Spectator Magazine: https://restaurants.winespectator.com/restaurant/4977/the-musso-%26-frank-grill.

The introduction of the new Musso & Frank signature wine kicks off the legendary restaurant’s 101st year in business, following the seminal year of 2019 which included the unveiling of an unprecedented “Award of Excellence for a Hollywood Restaurant” from the Hollywood Chamber of Commerce on Musso’s 100th anniversary (9/27) and the publication of a stunning new coffee table book entitled “The Musso & Frank Grill,” chronicling – for the first time ever – the landmark venue’s history. The book is now available to the public at https://mussoandfrank.com/shop/ or on site at Musso & Frank.

Commenting on the new Musso & Frank wine brand, Mr. Echeverria said, “While Musso’s is primarily known for offering the greatest martinis in the world as well as other popular cocktails, we felt now was the perfect time to expand our award-winning wine program. We look forward to introducing both longstanding and new patrons to our wine program, and to enhancing their Musso’s experience by offering our specially blended new vintage as well. Under Andrea’s expert guidance, we are confident Musso’s will soon become as renowned for our wine selections as for our steaks, chops, seafood, salads, and, of course, legendary martinis!”

Added Mr. Scuto, “We’re committed to offering our patrons an expansive wine list as varied and appealing as our classic dishes themselves. Our new signature vintage is a boutique product made from fruit grown in the extraordinary Peake Ranch organic vineyards in the St. Ynez Valley, and vinified by local star winemaker Kevin Law out of Challen Vineyard in Santa Maria. We’re confident it will serve as an ideal complement to many of our most popular signature dishes throughout the year.”

Pouring On Quality                                                                                                                                                      

In addition to creating the new signature vintage and expanding the restaurant’s wine list, Mr. Echeverria and Mr. Scuto will further showcase the restaurant’s growing commitment to serving fine wine with the debut of a new, temperature-controlled wine display. The new display will be featured within one of three new private rooms currently under construction adjacent to Musso’s and slated to open to the public April, 2020.

Representing the first addition to the Musso & Frank Grill since 1955, the new private dining rooms will include one room offering an 8-10 person intimate dining experience, along with two others that can be converted for larger receptions accommodating up to 100 people – ideal for entertainment industry wrap parties, corporate gatherings, wedding celebrations, and a variety of other large and small events.

Raising The Bar For 100 Years                                                                                                                           

Founded in 1919 by Joseph Musso and Frank Toulet, the Musso & Frank Grill was sold in 1927 to a duo of Italian immigrants named Joseph Carissimi and John Mosso (a coincidentally similar name). Today, Musso’s is owned and operated by the families of Mr. Mosso’s three granddaughters: John and Cathy Echeverria, their son Mark Echeverria and his wife Tina, Steve and Anne Jones, and Richard and Kristen Kohlmeyer.

In addition to Musso & Frank’s remarkable cuisine and welcoming atmosphere, the restaurant has been a favorite watering hole for thousands of Hollywood stars, writers, directors, and studio executives, starting with none other than Charlie Chaplin. Business increased after Musso’s owners first opened an intimate and exclusive Back Room with a full-service bar in 1935. Twenty years later, the now-famous bar from the Back Room – including original light fixtures and furniture – was relocated to what is today referred to as Musso’s “New Room.”

Only The Beginning!                                                                                                                     

While 2019 was certainly a year for reflection by the owners of the Musso & Frank Grill, Mark Echeverria, his family, and their entire team remain laser focused on the present and future – a key reason why this past year was the most successful in the restaurant’s storied history to date. As Mr. Echeverria sums it up, “For all of us fortunate enough to be associated with Musso & Frank, 2019 wasn’t solely the culmination of our first hundred years – it also marked merely the beginning of our second hundred years!”  

For more information, please visit www.mussoandfrank.com. 

Trentodoc Sets the Italian Record

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NEW YORK (PRWEB) – Italy has set a record at the annual Champagne and Sparkling Wine World Championships (CSWWC), which is regarded as the most comprehensive and rigorous international wine competition of its kind. For the first time since the contest’s beginning in 2014, Italy, led by Trentodoc with 27 Gold medals, has won the most medals of any other country, proving its consistent improvement in quality and importance on the global wine stage.

In 2019, Trentodoc once again claimed the spot as Italy’s top sparkling wine denomination with a total of 27 Gold and 19 Silver medals, up from 22 Gold medals in 2018.
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Additionally, a Trentodoc producer was awarded the title “Sparkling Winery of the Year,” an affirmation of the wine region’s place among the finest producers of sparkling wines in the world.

According to the CSWWC, 2019 was truly a “record-breaking year,” which holds true not just for Trentodoc wines, but for Italy and the competition as a whole. This year saw an increase in entries of over 30% and a total of 185 Gold and 212 Silver medals awarded to participants from 18 countries. Italy doubled its entries and officially claimed the largest-ever national haul of medals with a total of 71 Golds and 92 Silvers awarded.

“The competition’s results are a clear sign that the Trentodoc wine appellation is growing not only in terms of numbers, but also in quality,” says Enrico Zanoni, President of the Trento Doc Institute, the association representing 53 Trentodoc wine producers from the northern Italian region of Trentino. “Trentodoc sparkling wines are being internationally recognized as among the best sparkling wines in the world and as the perfect expression of the area’s mountain environment and excellence in winemaking.”

Trentodoc wines are differentiated by the mountain environment, ties to tradition, and long aging potential. The cool temperatures from the Dolomites, the mitigating effect of the nearby Lake Garda, the high altitude where vineyards are grown – between 656 and 2952 feet above the sea level – and the soils rich in limestone and silica are key factors contributing to the unique freshness, acidity, and elegance of these sparkling wines.

Istituto Trento Doc works closely with Masters of Wine and AIS (Italian Sommelier Association) to communicate these unique characteristics and promote education of Trentodoc, bestowing the Trentodoc Award Best Sommelier of Italy to the country’s most accomplished sommelier each year. Trentodoc’s first-place performance in the CSWWC shows that this sparkling wine from the mountains continues to claim high international regard.

To learn more about Trentodoc: Sparkling Wine from the Mountains, visit http://www.trentodoc.com/en/.

About Trentodoc:
Founded in 1984, the Istituto Trentodoc promotes and safeguards the wines of Trentodoc, a denomination that now represents 53 sparkling wine producers from the Trentino region in northern Italy. Giulio Ferrari first began producing sparkling wine there in 1902 after visiting the Champagne region of France. The Trentodoc denomination was established in 1993 and is the first Italian DOC to produce only Classic Method sparkling wines.
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In 2007, the collective Trentodoc trademark was created, allowing the sparkling wines of Trentino designated as Trento D.O.C. to use it, thereby relaying the origin, connection with the territory, and excellence of Italy’s unique sparkling wine.