Sale en primeur is not financial speculation
Interesting opinion on investment on the wine expressed by Consob’s website reported on Teatro Naturale: in his view “certificates” en primeur “which give the owner the right to receive a certain amount of wine once the vesting period,” are excluded from the definition of security.
Besides not being a financial instrument, the certificates are not to cover even the concept of “financial product” because the certificates do not imply an expectation of profit on capital invested, but “only the right to receive a certain amount of wine to maturity. Read here
Doc Sicily: for or against?
Chronicles of Taste poses yet another issue of central importance in the discourse on wine island, which is the issue from being formed Doc Sicily. As the site says, there are producers “who claim that the codification of a Doc Sicily can only be an element of guarantee for Enology island,” a choice that will not damage the small but Doc, by contrast, will protect more “the other side, however, there is a slice of producers lesser but believes that the risk is” losing the typicality of the wine and its territoriality and ended up making the whole lump. ” Read here
Sicilia en Primeur: what budget?
Sicilian wine and level of quality achieved is also on his site Wine Luigi Salvo Reality, taking the cue from the recent conduct of the review Sicilia en primeur. His impression is that “generally, both white and red wines making increasing the variety of origin, freshness and elegance of taste on the rise, showing expressions finer than wines and iperstrutturati overly concentrated in a few years ago.” Hopefully … Read here
Barbaresco, ten years after
How do you defend, tasted ten years after harvest, the Barbaresco that year, celebrated as the greatest (but not in fact just that, in many cases) as the 2000? Recounts it, referring to a recent tasting of six wines organized by Slow Food in Pollenzo, Luciano Pavesio on the website LaVINIum, in a beautiful record, accompanied by his tasting notes. Read here
What to look for when tasting Sangiovese?
Question timely and effective, what poses a great lover and connoisseur of Italian wines as Gregory Dal Piaz’s website Snooth American. The first thing he writes, is “the balance”, which is important due to the high acidity of the grape, although, as noted, “As the Sangiovese is planted in the right places and can count on a long to mature, the wines that are obtained show a vibrant, juicy acidity, but with a fullness and intensity of flavor that make this one of the many structural element among many elements, not the protagonist. ” Gregory Bravo! Read here
Nobile di Montepulciano, but with only 29 companies is still a real Preview?
Fresh from weeks of previews of the Tuscan DOCG Roberto Giuliani, on the website LaVINIum is also a tasting of Vino Nobile Montepulciano. Relates to the quality of the wines tasted, but can not help but wonder “what is the limit beyond which the number of producers have a new vintage is not sufficiently representative and could give a partial and not comprehensive?”.
This is because in the case of Vino Nobile di Montepulciano was able to taste 32 wines and 12 vintage 2007 Riserva 2006 by 29 companies at present 68 bottlers in the Consortium. Were missing a total of 39 companies, too … Read here
The New York Times “discovers” the Val d’Orcia Large for the New York Times Travel section (travel), dedicated by Danielle Pergament area that refers to the beautiful Val d’Orcia, heritage protected by UNESCO. Natural that in the article refers also to Montalcino and Montepulciano and their wines … Read here
At Palate Press Marko Kovac said the debate on the future of their areas, Collio Carso and that three small producers Vodopivec, Princic and Radikon, made public recently in Zagreb, at the Wine and Gastronomy Festival. According to Vodopivec “the Vitovksa is the variety that speaks the language of the Karst and can tell you what the Carso and is the best calling card for this region.” I agree fully and reference to Article on wines Carso out the next issue of De Vinis. Read here
Barbera Meeting Blog
Really interesting innovation introduced at the meeting Barbera, four days dedicated to tasting of new vintages of Barbera d’Asti, Monferrato and Alba, which took place in recent days in Asti. As mentioned during the event and virtually in real time about what was happening on the blog dedicated, Barbera blog, be read, as they were posted, comments, impressions, pictures, tasting notes on many wine tasting work of a group of wine bloggers from the United States and United Kingdom. Their presence, their work outside the box, without taking advantage of the speeds available from the Web, could not escape, as evidenced by several articles devoted to this news, like Sergio Miravalle, published in print – read here - or the one mentioned by one Wine of the bloggers involved, Jeremy Parzen, on his blog Do Bianchi. Read here
Barbera and Barbera Super
Among the many public places, one of the most interesting is undoubtedly that of American saignée wine blog dedicated to the phenomenon of so-called “Super Barbera, Barbera d’Asti, or by special features in some way inspired by the model of super Tuscan. Wine powerful, highly concentrated, colorful and rich wood. By reading what he writes on American wine bloggers, but just read the other comments on the blog Barbera, who have condemned the excess wood in wines, their lack of balance and charm, it seems that this choice does not meet the favor of tasters and commentators present Asti … Read here
Still Barbera
Barbera is always on the reported place of another American wine bloggers do not attend meetings Barbera, Joel Mack, who on his blog a very positive Vintrospective dedicated to a range of Barbera d’Asti tasted, extolling “the fullness of the fruit, the softness of the tannins and great drinkability. ” Read here
DOC and DOCG Italian second FederDoc
And ‘the situation and evaluate, in numerical terms, the main Italian wine names, the central theme of the post, as always of considerable interest, the blog numbers Wine Marco Baccaglio. According to the findings of the author “There are 2 large DOC in Italy that exceed 800 thousand hectoliters of wine produced: Montepulciano d’Abruzzo and Chianti. In reality ‘, if we add to Chianti Chianti Classico we would go just above the 1m/hl production. There is a second band comprente Asti, Soave, Trentino who are between 500 thousand and 700 thousand hectoliters. Furthermore, “The DOC is clearly the fastest growing Trebbiano d’Abruzzo, which doubled production between 2005 and 2007, followed from the Trebbiano di Romagna, which grew by 64%. DOC would put these two together almost 600 thousand hectoliters of wine and would be able to get in the top 5 Italian names. And the great Italian DOCG where are they? Far behind in the ranking compiled by FederDoc “Barolo is at n.40 with 82mila hectoliters produced in 2007, Brunello di Montalcino is at 54th place with 58mila hectoliters produced. The Chianti Classico is the 14th place with 264mila hectoliters produced in 2007. Barbaresco is 75th with 32mila hectoliters. Read here
South Tyrolean vineyards ever higher to fight global warming
The online edition of the famous British magazine Decanter, written by Janice Fuhrman, reports that several growers in the Alto Adige are considering even higher heights lead to their vineyards to combat global warming, which creates problems of balance in aging grapes in vineyards located on hills. Increasingly a mountain viticulture! Read here
Teroldego seen with eyes U.S.
Curious to discover that the United States, in a blog by the author as mysterious as the original, in the title, Water into Wino, or water into wine, we sing the praises of Teroldego trentino as one of the “sexiest grapes in the world”, one of the vines’ sexiest in the world “, indeed, as he writes,” on a tasting menu looks much sexier then or Merlot Lemberger, “a wine in a tasting menu that appears more” far more fascinating that Merlot and Lemberger. . Well, we had no doubt … Read here
Cuvée Annamaria Clementi vertical
To close the press room this week, ideally with large bubbles toast, or better with a higher level of Franciacorta DOCG as undoubtedly the Cuvée Anna Maria Clementi of Ca ‘del Bosco, of which Andrea Petrini, Blog Paths of wine, tells with their impressions of tasting, a recent vertical tasting of several vintages held in Rome, which confirmed its elegance and complexity “equal to the best Champagne. Read here
In the United States is Soave time!
Do not worry about the strangeness of the bottle, especially the form and the adoption of the screw cap, what counts is that on a website below as much CheapWineRatings.com, we celebrated the centrality of a popular wine such as Soave and its flexibility of use at the table. Read here
Biodynamic wines in South Tyrol
Increasingly popular wines in the States that choose the path of natural and production according to the philosophy of biodynamics. The further confirmation comes from an article by Bill Daley, published on CT Post, dedicated to the producer Lageder Alto Adige, which is demonstrated, through an interview, his arrival at a wine according to the criteria set by the philosopher and scientist Austrian Rudolf Steiner. Read here
Wines and grape varieties of the Marches
Continue the route curious Cosimo Ricciuto, hosted 24 Wine Blog, dedicated to little-known Italian varieties. This time is to stage a variety of Marche, or the Maceratino Ribon, which outlines the history and characteristics, and proposed to form a tasting of a wine’s expression. Read here
Discovering Timorasso
Similar journey of discovery of a variety not known, although still looking for a definitive consecration Timorasso as proposed by David Canine, blog The newspaper of the wine. Help this path of appreciation of the peculiarities of this great grape white grape producing the Elisa Semino. Read here
Etna wines: the word to Andrea Franchetti
Very interesting post that Luigi Salvo, Wine Reality on his blog, dedicated to the recent review Contrade Etna which saw tasting wines from the volcano. Impressions of tasting, but also a nice interview with Andrew Baron Franchetti, one of the most dynamic players of this wonderful wine region of Sicily. Read here
Morellino to conquer the United Kingdom
Bella’s testimony as a producer and blogger who Giampiero Paglia of Poggio Argentiera Blog tells us of the great job getting to know his wines and Morellino di Scansano primarily in Britain. A long, patient, meticulous, and begins to bear fruit … Read here
Brunello and … Brunellità
Original post as always, served by high quality of writing, what Fabio Rizzari, Wine Blog, which leads along with Ernesto Gentili, dedicated to Brunello di Montalcino. A reserve tasting of 1979 Rizzari comes to reflect on what he calls “maximum number of systems Sangiovese. Born in a period devoid of contrasts between schools or wine critics, this reserve is not magnetized by one of two stylistic poles most cited in recent decades, red has bordoleseggiare and red which has borgogneggiare. It seems the 1979 Riserva brunelleggiare substance, and nothing else. Obviously, you understood the meaning of “brunelleggiare. I understand in the idealistic sense, a bit ‘rhetoric, a bit’ emphatic. Inevitably a bit ‘abstract. Despite the obvious progress made in recent years, reaching a respectable average quality, many still are not in fact the Brunello who together its merits oxymoron: soft acidity, depth wheels, power alcoholic soft, velvety astringent, salty sweetness. In other words “a fullness that is expressed discretely in a confidential tone, straightforward elegance (yes, elegance, although the term is not often associated with a robust structure of Brunello), not ostentatious. A bottle then is very close platonic ideal of Brunello. Read here
Barbera praise of simplicity against the excesses of wood
Continues to leave marks if the participation of a group of seasoned wine bloggers at the recent meeting Barbera, or tasting of new vintages of Barbera d’Asti, Monferrato and Alba. Signs that remain on the blog dedicated to the event, for example in a long and detailed post from Thor Iverson – read here – which is also on his blog Oenologic or even Blog Saignée, said in a eulogy of simplicity and naturalness of Barbera with its natural, lively acidity, or Blog Do Bianchi blogger Jeremy Parzen, who coordinated the group of wine bloggers present in Asti, who says his experience of the live blogging and wonders why traditional foods like those who relish in the areas of Barbera wines can not be combined with traditional .. Read here and again here
Garganega, Pinot Gris: new mix bag in box
Taste tests, signed by Jo Diaz, on his blog, an Italian white, a blend of Garganega and Pinot Grigio, tested in its bag in box and investigated its evolution in this particular container, even after an open and more weeks. The result is surprisingly comforting … This, too, gentlemen, is the wine market … Read here
Atomic solutions … to identify key vintages
Incredible solution, developed by the American Chemical Society, reports Science blog website, to identify and characterize the great vintages and distinguish them from normal ones. This use of the great wines that get big prices at auction, to ensure the investor. The system provides an analysis of the wine to determine the amount of radioactive carbon that changes depending on the year. A similar technique to that used for dating prehistoric finds, that should work even if the bottles worth thousands of dollars / euros. Read here Read more in this article published in the Corriere della Sera: read here
But organic wines are really best?
The intriguing question that arises sommelier Massimo Sacco Wine Blog 24 taking an article in the Revue de Vin de France. In one scene, the French, where “the percentage of organic wines and / or biodynamic have come to be very important: about 12% against 2% in just a couple of years ago,” the reporter notes that in his opinion Organic wines are more alive, there is more life. In my experience these wines possess stronger acidity, which is explained by the arrest of fertilizers (especially potassium) that is responsible for raising the pH sap. Thanks to this additional acidity, finesse and aromatic intensity are amplified. Together with a ripe grape phenolic, an additional meeting of harmony in the balance of good wines “organic.” And you, what do you think are really better or just different, the organic wine? Read here
Wines at lower prices equals more business?
Still on the theme of wine prices and crisis, Michael Bauer in his column in the San Francisco Gate, questions whether the United States the general approach to wines of the lowest price can not lead, paradoxically, to increased business for restaurateurs, wines that by focusing on a strong value for money could cause customers to consume more. Read here
What is (still) important color for a great red wine?
The question of paramount importance that the critic of The New York Times, Eric Asimov, stands on his blog The Pour hosted on the site of the famous newspaper: the color is still important, intense course, a great red wine? From reading the post, but also comments, many of which show that the equation, as written by certain favored by wine writers, great intensity and concentration of color equal great wine is now largely superseded in the evaluation of many consumers. Hooray! Read here
The fragrance of Sagrantino
Have you ever thought you could talk about the wines of Montefalco emphasizing not only the “depth”, the important structure, but the “purity”, the “dynamic” and “fragrance”? Well, then go to the website and enjoy reading the wide Acquabuona article Fabio Pracchia dedicated to wines Gianpiero Bea. Read here
Lazio launches its Cesanese
Major initiatives of the Cesanese Piglio first DOCG Lazio in the program. As the website tells Theatre natural Vinitaly is planning a historical portrait of the years 1999-2008, while Andrea Petrini Blog Paths wine, offers a series of stimulating reflection notes claiming that “there is every potential to do well : vineyards often more than a decade, beautiful exposure and in one case, all-natural farming practices may give rise to a great raw material waiting to be exploited and in some cases, traumatized. The territory is and can Cesanese and should be its natural derivation. Read here
Novacella: the character of the wine mountain
Perhaps speak of “mountain wine” is a bit ‘too much, since only those from hillside vineyards where the wines of this beautiful, historic estate, but still worth a look, especially for the beautiful photos, blog Not only wine, the post dedicated to the wines of the magnificent Abbey of Neustift in the Isarco Valley. Read here
Amarone is now officially DOCG
There’s taken years, with various problems, difficulties to overcome and sometimes misunderstandings, but as noted on his blog Maria Grazia Melegari Gently Amarone della Valpolicella, Valpolicella and Recioto finally become DOCG. To quote the chairman of the Consortium Luca Sartori we can say that “the persistence of these years has rewarded us.” Read here
Gaja see a rosy future for Italian wine in 2010
It will surely be an interview that will discuss what the king of the Langhe Nebbiolo, Angelo Gaja, granted to Tim Atkin and will be published in the May issue of British magazine Decanter. In the extract published on the issue of online magazine about the law that the judge rossista Gaja rosy prospects for Italian wine in 2010 and believed to be white wines and the many indigenous varieties one of the keys to success with Pinot Grigio and Chardonnay on the rise and fall “Fiano, Vermentino, Greek, Ribolla and Arneis. Thus spake Angelo Gaja … Read here
Aglianico: Basilicata Campania beats
Singular challenge wine making, which refers to Antonio Tomacelli Blog Intravino: a comparison of wine tasting-based Aglianico, Taurasi from Campania “against” Aglianico del Vulture, are, not surprisingly, were the wines of Basilicata to get more and redeem more support. Impressions and detailed tasting notes and ratings in the post. Read here
Sommelier profession: an interview with Federico Graziani
Interesting interview of Alexander Morichetti, blog Intravino, the sommelier Federico Graziani, six years working at the place of Aimo e Nadia in Milan. Vinous preferences and criteria in the matching between the main themes touched. Read here
Great wines: a cap stronger too evil!
Ever been to verify, in the unfortunate circumstance where a bottle has the damn smell of cork, that great wines can, however, an almost miraculous to emerge and be appreciated, however, even if not in their purest and most authentic sull’insidia and clipping their desire to “fly” represented by a treacherous cork? You are skeptical about this possibility? Then I suggest you to read, Wine Blog, the post where Fabio Rizzari claims to be convinced that “great wines are more valuable: they can fight heroically against a stopper against.” Telling of a difficult experience with a Chateau Haut Brion 1986, tells us that “the expressive power on the palate the wine has cleared any attempt to pollute the cap deep abysmal taste and unique quality tannins. Even plugged, one of the largest and made red created by Western civilization. As this work of art, that even the scar of a cork unhappy managed to conceal. ” Read here
Why the criticism of the wine is not as important as film criticism
Original and insightful as always, the post of the California wine writer Steve Heimoff published on his eponymous blog, dedicated to a bitter confession, the fact that the criticism of the wine, which is always a matter of writing “will never be as important as film criticism because the wine will never be as important a film in the awareness of what we are. ” It would be nice, says that the release of a new wine did discuss and talk a bit ‘all as with the release of a new film, but this remains an illusion. What’s more, adapting to the wine the indictment made by Armond White chairman of the New York Film Critics Circle on the film critic done via Web Blog, Heimoff comes to argue that the Internet has helped in some way a comes the concept of criticism about wine and wine critics that many young attibvi Web are “hostile to any idea of reflection and willingness to learn” in a form which becomes “attack the intelligence, taste, individual preferences.” Read here
Articles by sommelier.it