Ricardo Zavaleta
Ricardo envia esta mensagem com el Power Point:
Contents of this post:
Raúl Sanguinetti
This month the wines are being presented by Raúl Sanguinetti and Jorge Omar Rodrigues. Raúl sent this message announcing the selection of the Malbec wines:
Jorge Omar Rodrigues
“Tenemos escogidos dos Malbecs tradicionales de bodegas establecidas y uno de la nueva generación de Malbecs boutique de parela única que creo van a gustar mucho.
Con Omar disfrutamos mucho probando algunos excelentes Malbecs de la amplia selección disponible en la plaza”.
Birthdays of the Month: Leonor Barreto dia 26, Rene Meza dia 31.
Winemaker’s Notes: A beautiful, deep, vibrant rosé color. Has a surprising amount of body for a rosé wine, and beautiful aromas of fresh, ripe wild strawberries. On the palate, the flavors of strawberries and young cherries come rushing in, accompanied by some spice notes and a clean, dry finish. This is the perfect chicken wine and a charming companion to mildly spicy Asian cuisine. Keep one in the fridge at all times and you’ll always have a delicious wine to enjoy with light snacks and cheeses. Best consumed in its youth.
Reviews:
Wine Advocate: 87 Points: The 2011 Rose of Malbec (100%) was fermented and aged in stainless steel. Aromas of strawberry, cherry blossom, and cranberry lead to a crisp, dry, savory wine that should prove versatile at the dining table over the next 12-18 months.-JM
International Wine Cellar: 88 Points: Bright, light red. Perfumed aromas of red berries and flowers. Cleanly made and lively, with a lovely hint of sweetness to the red berry and spice flavors. Very attractive, fruity rose with dusty tannins and very good finishing lift. Susanna Balbo’s son Jose Lovaglio, a graduate of UC/Davis, took over winemaking responsibility for the Crios wines with the 2011 vintage. Stephen Tanzer
Rated 90 – Offers up an inviting nose of cedar, spice box, lavender, earthy minerals, and black cherry. This sets the stage for a savory, ripe, layered offering that over-delivers in a big way. Drink this outstanding value over the next 3-4 years. Robert Parker.
Smells of raspberry and cherry with a nice hit of “Old World” stink. A blast of ripe fruit notes, cherries and black currants with a dash of pepper and toast that intensifies on the mid-palate. Sweet tannins on a long finish. This wine has both power and finesse and is a lot of wine for thirteen bucks. The Blue Collar Wine Guy
Red, Dry, Full-Bodied, Fruity, Rich
Bottlerocket Index: 4, Wine Advocate: 90 pts.
Sí. Malbec ama la carne. Pair with a generously marinated carne asada or a super-savory carne guisada. Warm yourself up and serve with a piquant chili con carne or a stewy carne adovada.
Eyes: Ruby, Nose: Medium-High Intensity, developing, black fruits, coffee, mineral, cherry, Mouth: Medium-Full Bodied, dry, medium acidity, light tannin, moderate-high intensity, chocolate, blackberry, raspberry, medium-long finish
La Posta is the triadic partnership between longtime grape growers, a talented winemaker and an enthusiastic importer. In this case, the grower is Angel Paulucci, who planted these Malbec vines in 1970. The winemaker is Luis Reginato (Tikal, Catena) and the importer is Vine Connections, who have been a leading force in artisanal Argentine wines for over a decade.
Tasting Notes – This blend impresses you right from the start. Aromas of black cherries and loganberries are infused with mocha and spice hints that give up the secret for what’s about to come. Your first sip washes broadly across your palate like a flood of sweet, fresh fruit and the viscous mouthfeel keeps the flavors lingering for a while. The hints of baking spice and some oak keep the fruit flavors fresh and lively. This is a wine that you’ll want to stack up in your wine rack (or closet) for any occasion. Great all by itself or with all your favorite red wine foods like burgers, ribs, lamb chops, and even pizza. Blend: 60% Malbec, 20% Bonarda and 20% Syrah. Rated 90+
According to the Wine Advocate: Medium purple; loganberries, black cherry, spice box, some complexity, good balance, long.
http://www.mendel.com.ar COLOR: Vivacious violet red.
NOSE: Fresh and intense. Violets, cherries and plum aromas predominate. The liquorice is present, giving complexity. Very integrated with the fruit are the vanilla, toast and smoky notes which denote its 12 month passage through French oak barrels.
MOUTH: Wine of great kindness in the mouth. The mature and soft tannins give it vivacity in the mouth, but they are nonetheless round. Its acidity gives it freshness, assuring a good longevity and potential for bottle ageing. The aromas in the mouth are intense and persistent. In the mouth they express themselves as a long, harmonic elegant and smooth set.
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Hugo Benito
El dia 6/31/2012 tuvimos la degustacion 133 de nuestro querido Club.En esta ocacion Jorge O. Rodriguez y Raul Sanguinetti presentaron vinos de la cepa Malbec. Se repartieron 
25 formularios de evaluacion y se recibieron 18.Como es norma no se consideraron para los calculos los valores muy extremos en solitario.
Vino Numero 1- Crios Bodega Hijos de Susana Balbo Malbec-Rose -Alto Agrelo,Lujan de Cuyo,Mengoza -Argentina. Alcohol 14% Precio Evaluaron este vino 16 personas entre 81 y 90 puntos con un promedio de 81.2. Hubo una concentracion (9 personas) entre 88 y 90 puntos con un promedio de 88.6 Comentarios: Color amarillo palido,aroma a frutas blancas algo a ciruelas tambien, acidez y fruta bien balanceados, sabor agridulce,final mediano.
Vino Numero 2- Malbec La Flor 2010 – Bodegas Pulenta Wines-Alto Agrelo-Lujan de Cuyo-Mendoza -Argentina – Alcohol 14.5% Precio .Degustaron este vino 18 personas entre 82 y 97 puntos con un promedio de 87.4 puntos. Entre 85 y 90 puntos 13 personas le dieron un promedio similar.
Aqui los extremos se compensaron 87.3 .Comentarios:Color Rojo Granate,transparente,aroma a frutas rojas (se nota el alcohol)buen balance acidez ,fruta y taninos, algo de madera,final largo con presencia de taninos.
Vino Numero 3- La Posta del Vinatero-Malbec 2009 -Angel Pauluchi Vineyard
Lujan de Cuyo-Mendoza Argentina.Degustaron este vino 18 personas entre 82 y 95 puntos con un promedio de 89.1. Ente 87 y 91 puntos 13 personas le dieron exactamente el mismo promedio,en este caso los los extremos se compensaron :89.1 puntos.Color Rojo Granate intenso atractivo,aroma citrico y a frutas, muy buen balance,aterciopelado al paladar, algo de madera,taninos suaves , final largo y agradable.
Vino Numero 4- Bodegas y Viniedos Mendel-Roberto de la Mota 2008-Finca Perdriel-Lujan de Cuyo-Mendoza -Argentina- Alcohol 13.9% Precio .
Degustaron este vino 18 comensales entre 86 y 97 puntos con un promedio de 91.3 puntos.Diez pesonas entre 90 y 92 puntos le dieron un promedio de 90.8. Comentarios: Excelente color granate intenso, aromas a frutas bien equilibrados los taninos y la acidez,sabor mediano pero muy grato y y aterciopelado.Final medio alargo.
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Additional rich information on this topic click here → Wines of Argentina
Argentina has been making wine since the 1500s, tracing its wine heritage back to Spain, France and, perhaps surprisingly, Italy. Italian immigration is second only to Spanish in Argentine culture, and the flavors of Italy show up strongly in the nation’s wine, food and cultural tradition. Historically, Argentina has kept much of its wine consumption at home, drinking most of the wine it makes. But we are now seeing more very serious Argentine 
wines north of the border, and Malbec is leading the movement. The wine-making region in Argentina ranges between the 22° and 42° South latitude. It spreads at the foothills of the Andean mountain range along over 2,400 km; from the province of Salta to the province of Río Negro, with a variety of climates and soils that makes each region a unique land. In general terms, the areas dedicated to vine cultivation are dry and arid with a low level of rain and humidity, determining factor as regards grape health. Abundant sunny days and thermal amplitude favor a good maturity and concentration of aroma and color in the grain. Soils are deep, permeable and poor in organic matter, decisive qualities at the time of obtaining good wine. Due to the low rain regime, irrigation is necessary. Water comes from the Andean range thaw, descending in the shape of rivers to become channels or ditches. Undoubtedly, the combination of these factors turns Argentina into a veritable oasis for the highest quality wine-making. Nevertheless, there is still a long way to go. Wine-making in Argentina, at the level that it achieves today, has a young history that goes back to a little more than 10 years ago. Technological progress, investment and some farsighted businessmen enabled a determining transformation. The province of Mendoza is the most traditional area in the viticultural industry, and is diverse enough to be divided into zones, according to their significantly different weather, height and soil characteristics. These include the Northern Zone, which is suitable for fruity whites and young reds, at a height from 600 to 700m; the Eastern Zone, with a height ranging from 600 to 700m, and the most productive zone in the province; the Uco Valley, a zone of colder weather and higher altitudes (between 800 and 1,400m over sea level); San Rafael, with heights ranging from 450 to 800m; and the High Zone of the Mendoza River, with heights ranging from 800 to 1,100m over sea level and various microclimates, this is the zone where almost all noble varieties have easily become adapted. It is a region that is remarkably well-suited to vine culture, protected from the Pacific’s cooling influence by the Andes and enjoying a long summer of cool nights and warm days, with a dry summer climate but plenty of water available from the region’s rivers. Malbec in particular is outstanding from this area, and it has clearly emerged as the star, the darling of both consumers and critics.
Malbec Varietal character (Appellation America)
One of the traditional “Bordeaux varietals”, Malbec has characteristics that fall somewhere between Cabernet Sauvignon and Merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends. Malbec is a finicky vine whose fruit is prone to rot and mildew in the cool, damp coastal climate of Bordeaux. But ask a Bordelais grower why there’s no Malbec around, and you’ll more likely get a dismissive shrug and sniff than a viticultural analysis. It is known in much of France as Côt, and, in Cahors, also as Auxerrois. There are in fact hundreds of local synonyms, since Malbec at one time was widely planted all over the country. Sensitivity to frost and proclivity to shatter or coulure (a disease that results in premature fruit drop) is the primary reason that Malbec has become a decreasing factor in most of France. Although plantings in the Medoc have decreased by over twothirds since the mid-twentieth century, Malbec is now the dominant red varietal in the Cahors area. The Appellation Controlée regulations for Cahors require a minimum content of 70%. Malbec is also planted in Chile, and there’s relatively little and recent acreage in California and Australia. It is usually blended with other red varietals in these countries. But Malbec truly comes into its own in Argentina, where it is the major red varietal planted. Much of the Malbec vines there were transplanted from Europe prior to the outbreak of phylloxera and most is therefore ungrafted, on its own roots. Sadly, over the years the bug infested Argentina, too, and vineyards are being replanted on resistant rootstock. Happily, the vines thrive in the arid climate of the Mendoza region in the foothills of the Andes. Made in the context of this South American nation’s Spanish and Italian heritage, it produces a delicious wine that has almost nothing in common with Bordeaux except the color. Argentines often spell it “Malbeck” and make wines from it that are slightly similar in flavor to those made in Europe, but with softer, lusher structure, more like New World Merlot. Another difference is that where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. Successful Argentine Malbec growers claim that, in order to develop full maturity and distinction, Malbec needs “hang time” even after sugar levels indicate ripeness. Otherwise, immature Malbec can be very “green” tasting, without its characteristic notes of plum and anise. Malbec in Argentina has come to be appreciated for a spicy white pepper characteristic, the aroma of violets, and sweet, jammy fruit. It is a seductive wine that is typically warm and generous in the mouth, with plenty of flesh, and very appealing when young. Almost always producing a ripe and fruity, even plummy wine, Malbec can take oak aging or show well without it; it’s juicy and quaffable when young but can benefit from aging, developing an intriguing complexity with time in the bottle. It can range in price from as little as $7 to more than $75. The true potential of Argentine Malbec, and indeed in the entire spectrum of Argentine wines, is demonstrated by the fact that many of the world’s most renowned winemakers have come to Argentina to make wine. Both the legendary California winemaker Paul Hobbs, and Michel Rolland of Bordeaux, one of the world’s most famous winemakers, have created very high-end Malbecs. It may be the Italian component in the country’s mixed Latin family tree that fosters the fact that Malbec is an exceptional companion with a broad range of food. Its well-balanced fruit-and-acid profile makes it a natural with rare beef (bear in mind that Argentina is cattle country), but it’s just as good with simple fare from burgers to fried chicken. With its natural balance, good pairings include: cajun cuisine, calzones, cannelloni with meat, poultry, vegetable couscous, steak creole, Greek cuisine, deviled eggs, hummus, Indian cuisine, leg of lamb, Mexican cuisine with meat, pâté, spinach soufflé, and hearty pasta. For cheeses, think of harder styles that are either waxed or oiled, such as Parmigiano Reggiano, Ricotta Salata, Romano, Asiago, Pont l’Eveque, Gruyere, Manchego, Cantal, Comte, old Gouda, old Cheddar, Baulderstone, Beaufort, Leicester, aged Chesire, Chevre Noir, Wensleydale, Tilsit, Iberico, Mahon, Roncal, and Mizithra.
Cabernet Franc: A thin-skinned red grape that grows particularly well in cooler climates, and is originally from the Bourdeaux and Loire Valley regions of France. The Cabernet Franc has been grown with success in France, Australia, Chile, Canada, South Africa, California and Washington, producing a fruity wine that is softer and more subdued than its regal relative, Cabernet Sauvignon. wine.about.com
Cabernet Sauvignon is one of the world’s most widely recognized red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley. Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France, the grape spread across Europe and to the New World where it found new homes in places like California’s Napa Valley, Australia’s Coonawarra region and Chile’s Maipo Valley. For most of the 20th century, it was the world’s most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s. wikipedia.org
Carignan: The most widely-planted red wine grape in France is Carignan (sometimes spelled Carignane in the US, a.k.a. Carignano in Italy, and Mazeulo throughout most of Spain). The variety likely originated in the ancient region of Aragon, near Cariñena, Spain, in the province of Zaragoza, where a reputation for winegrowing began to develop with the Romans around the year 50 BC. Today, Grenache dominates most D.O. Cariñena vineyards and less than 10% of the appellation remains planted to Carignane. http://www.winepros.org
Chardonnay: The best Chardonnays in the world continue to arrive from the region where the grape first emerged: the chalk, clay, and limestone vineyards of Burgundy and Chablis. While the origins of the grape were disputed for many years, with some speculating that the grape came all the way from the Middle East, DNA researchers at the University of California-Davis proved in 1999 that Chardonnay actually developed, most likely, in eastern France, as a cross between a member of the “Pinot” family and an ancient, and nearly extinct variety called Gouais Blanc.
Chardonnay vines are temperamental, as the grapes are relatively small, thin-skinned, fragile, and oxidize easily. Furthermore, harvest time is crucial to winemaking, for the grape loses acidity rapidly once it ripens. http://www.wineaccess.com
Chasselas: Chasselas maintains a very modest acreage in North America. It is most associated with Switzerland, where it is by far that country’s most planted variety. In Switzerland, it has several other regional names, including Fendant, in the Vaud and Valais districts. Here it is usually vinified into technically clean, dry and mildly fruity white wines. In France, this variety is more often identified as a table grape. Although it is responsible for wine production of the lightly regarded ‘Pouilly Sur Loire’ appellation. It also maintains a small acreage under vine in France’s northern region of Alsace. Read more: www.snooth.com/varietal/chasselas/
Chenin Blanc: A versatile grape from France’s Loire Valley, also grown with much success in South Africa and California. This white wine can range from dry to very sweet depending on the time of harvest, producing flavors that vary from apple, melon, lime and pear with hints of vanilla and honey. The best Chenin Blanc offers high acidity combined with a touch of viscosity – leaving an oil-like mouth feel. wine.about.com
Grenache (pronounced gren-aash or gren-ash) is a red grape variety grown primarily for the making of wine. It grows well in hot, dry regions and is grown in southern France, Spain, South America, Australia, and California’s Central Valley. It is usually blended with other varieties, rather than made a varietal wine. www.encyclowine.org
The vine known as Garnacha Tintorera is a synonym for the teinturier grape Alicante which is a crossing of Grenache and Petite Bouschet. en.wikipedia.org
Gewürztraminer: is an aromatic wine grape variety that performs best in cooler climates. It is sometimes referred to colloquially as Gewürz, and in French it is written Gewurztraminer (without the umlaut). Gewürztraminer is a variety with a pink to red skin colour, which makes it a “white wine grape” as opposed to the blue to black-skinned varieties commonly referred to as “red wine grapes”. The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees. en.wikipedia.org
Grenache (pronounced gren-ash) (Spanish: Garnacha, Catalan: Garnatxa,) is one of the most widely planted red wine grape varieties in the world. It ripens late, so it needs hot, dry conditions such as those found in Spain, the south of France, and California’s San Joaquin Valley. It is generally spicy, berry-flavored and soft on the palate with a relatively high alcohol content, but it needs careful control of yields for best results. It tends to lack acid, tannin and color, and is usually blended with other varieties such as Syrah, Carignan, Tempranillo and Cinsaut. en.wikipedia.org
Malbec: One of the traditional “Bordeaux varietals”, malbec has characteristics that fall somewhere between cabernet sauvignon and merlot. A midseason ripener, it can bring very deep color, ample tannin, and a particular plum-like flavor component to add complexity to claret blends.
Argentines often spell it “Malbeck” and make wines that resemble those made in Europe in flavor, but with softer, lusher structure, more like New World Merlot. Another difference: where French examples are usually considered short-lived, Argentine Malbecs seem to age fairly well. http://www.winepros.org
The Wrath of Grapes by Timothy Egan, New York Times April 21, 2012
Tradução em Português por Terezinha Martinho, O Estado de São Paulo, Quarta-Feira 25 de abril de 2012 logo após texto em Inglês.
Was there a connection between Franklin Roosevelt’s fondness for drink and his accomplishments as president?
updated to Abril 24, 2012
1 – Du Croppio-Serra Sanghinia- 2005-Cepa Gaglioppo 70% Malvasia Nera 15% y Greco Nero 15%- Region Calabria. Aperitivo
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2 – Feudi di San Gregorio-Falanghina Sannio 2010 – Cepa Falanghina (Blanco)-Region Campania. 13% Alcohol, $ 13 to 17.
4 stars, Restaurant Wine: The Falanghina is supple and full bodied, with intense fruitiness (peach, lemon peel, pear, and honeysuckle), good balance, and a long finish. Excellent quality and value.
3 – Tenuta del PortaleVigne Capano-Cepa Aglianico 2007–Region Campania. $28
Total Wine description: Elegant, Blackberry, Spice, Earth, Full-bodied
Aglianico del Vulture, Basilicata, Italy- Made from a tiny old vine single vineyard, aged 18 months in French barrique. Perfumed black berry fruit flavors blend nicely with earthy notes of espresso and anise. Smooth, velvety finish. Enjoy with lamb, grilled meats or hearty stews.
4 – Bisceglia-Aglianico del Vulture-Terra di Volcano 2008—Cepa Aglianico-Region Basilicata, $ 12
Wine Spectator 88, Cell Tracker 86 90 points Robert Parker: “The 2008 Aglianico del Vulture Terra di Vulcano is a gem. It reveals gorgeous textural richness that belies its elevage in stainless steel. There is plenty of varietal and regional character in this beautifully balanced, stylish Aglianico. Anticipated maturity: 2011-2014.” (06/11).
Steve Greer : Not just a great holiday party wine, this makes a great “house” wine. In fact, it has become my “steak night” wine. It has rich, dark fruit along with a background of spice on the nose and palate. Aglianico’s typical tannins are there, but the rich fruit keeps them in check.
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5. Vino Marsala cortesía de Italo y Hugo, celebración de los 11 años del Club del Vino.
Aperitivo: Feudi di San Gregorio Falanghina Sannio Cepa Falanghina
Entrada Salchiche alla San Genaro
Vino : Du Cropio- Cepa Gaglioppo
Primer Plato Pasta:Lasagna ao Forno
Vino: Tenuta del Portale Vigne Capano Cepa Aglianico
Segundo Plato A seleccionar:
Peto di Pollo Parmigiana, o
Cottoleta alla Parmigiana,o
Scaloppini alla Marsala
Vino:Bisceglia-Aglianico del Vulture- Cepa Aglianico
Postre: Helados
Tiramisu
Vino Marsala
El vino Marsala es un obsequio de los presentadores como festejo de los 11 anios del Club.
Alfonso Sanchez
Los vinos de esta degustación provienen del sur de Italia. Mas concretamente de tres subregiones a saber Campania, Basilicata y Calabria que forman por decirlo así la parte del empeine de la bota italiana que bordea el mar Tirreno. Una región poco conocida por sus bajos volúmenes de producción y por la exigua cantidad de vinos con DOC. Los vinos del sur tienden a ser de mucho cuerpo, con taninos fuertes, contenidos de alcohol altos y un tanto dulzones. Un marcado contraste con los delicados vinos del Piamonte o de Toscana. Esta región fue un abastecedor importantísimo de vinos a la antigua Grecia y al imperio romano como lo menciona Plinio en sus escritos. Se caracteriza por sus suelos volcánicos, topografía de montaña y clima apropiados para el cultivo de la vid. Hay muchas variedades de uva nativas pero solo unas pocas se utilizan para producir vinos de calidad. La industria del vino aquí es predominantemente artesanal.
De Campania proviene el famoso Falerno producido con base en las variedades Agliánico y Greco que se cultivaba en el piedemonte del Monte Massico. Un vino dulce o seco de color ámbar profundo y contenido de alcohol del 15% que se dejaba en tiempos antiguos envejecer hasta por 20 años en tinajas de barro. La región produce vinos muy atractivos y se cree que algunos viñedos son descendientes de las variedades originales que trajeron los griegos en la antigüedad. Los productores de la región han tomado como tarea producir vinos modernos a partir de las variedades establecida allí por siglos. Se destacan el Agliánico (para tintos) que no se logra producir más al norte de la región ya que toma mucho tiempo en madurar (a veces se vendimia en noviembre) y la Falanghina (blanco) que se cree era la responsable por el color café ambarino de los Falerno. Fiano y Greco son otras variedades de la región que contribuyen a la variedad de vinos blancos. Sin embargo solo el 2% del área cultivada en vid es calificada como DOC.
De Basilicata provienen el famoso Agliánico de Vulture (variedad originaria de Grecia) tánico y corpulento que mejora con el añejamiento. Basilicata es la región menos poblada y más pobre de Italia. De los cerca de 500,000 hl/año que se producen de vinos 10.000 (2%) provienen de la única DOC, Agliánico de Vulture situada en las ladera del extinto volcán que lleva su nombre. Se producen además la Malvasía blanca y negra y la Moscato.
Calabria que es la punta de la bota Italiana tiene algunos vinos de interés pero no se destaca en el mercado de vinos italianos ya que su extensión de viñedos es muy modesta (5% de la tierra cultivable de la región) con predios que en promedio no exceden media hectárea. De un total de cerca de un millón de hl producidos anualmente Solo 30.000 hl de vino provienen de cultivos con clasificación DOC (de las cuales la más importante es Ciró al sur de la región). El 90% de la producción son vinos tintos. La base del Ciró es la variedad Gaglioppo una tinta nativa que frecuentemente se corta con las variedades Gerco, Trebbiano y Nerello. La variedad Greco parcialmente seca se usa para producir vinos de postre en la ciudad de Bianco (Greco di Bianco de Calabria) de buena reputación entre los expertos.
Notes by Italo Merkov
The stunning coastal region of Campaniais situated in southern Italy in the ‘shin of the boot’, and anchored by its capital of Naples. Its name comes from Campaniafelix, a Latin phrase roughly meaning ‘fertile land’, and its strong historical link to the vine (dating back to the 12th century BC) makes it one of the oldest Italian regions. The considerable influence of ancient empires, including the Greeks, Romans and Byzantines, means some of this area’s varieties have historical legends attached. The area is also famous for producing Falerno (Falernum), one of the most ancient wines inItaly.
Campania champions many interesting native varieties, of which there are more than 100. They are the essential ingredients in the region’s three DOCG and 17 DOC wines (Aglianico del Taburno, Aversa, Campi di Flegrei, Capri, Castel San Lorenzo, Cilento, Costa d’Amalfi, Falerno del Massico, Galluccio, Guardia Sanframondi/Guardiolo, Irpinia, Ischia, Penisola Sorrentina, Sannio, Sant’Agata dei Goti, Solopaca and Vesuvio).
The area’s prestige is centered on one red variety that has put the Taurasi DOCG in the spotlight, and three white varieties, of which two give the DOCGs Fiano di Avellino and Greco di Tufo their names. The king of reds is the Aglianico introduced to the area by the Greeks and later cultivated by the Romans. The white protagonists are Greco, which like Aglianico was brought toCampaniaby the Greeks, and Fiano, which dates back more than 2000 years (its name comes from vitis apiana, meaning vine beloved of bees). The white Falanghina is also highly regarded, and is the mainstay of the Falerno del Massico and Galluccio wines. Its honeyed sweetness gained it praise as one of the finest grapes from Pliny the Elder, an ancient philosopher who often mentioned in vino veritas (there is truth in wine) in his writings.
Alongside the region’s shining stars is a plethora of little-known gems. A sampling includes Biancolella and Forastera, the backbone of the white wines of Ischia, one of the first areas inItalyto be granted DOC status. Suppezza, Sabato and Sciascinoso (locally called Olivella because of the olive-shaped grapes, and used in blends to bring a hint of color and acidity to wine) also play their part in theSorrentoPeninsulawines of Gragnano, Lettere andSorrento. Along the Amalfi coast, the aromatic and orange blossom-infused Ravello and Furore wines are distinctive for the inclusion of interesting local Fenile, Ripolo, Pepella and Ginestra grapes. In theAversaplains, the Asprinio variety, producing a dry white or zesty sparkling wine, gives the DOC Asprinio di Aversa its name. Finally the Coda di Volpe vine, named for its resemblance to a fox’s tail due to the way the grapes grow in long bunches, also plays a role alongside Verdeca, Greco di Bianca and Falanghina in the Lacryma Christi del Vesuvio whites.
Some varieties are nicknamed the ‘vines of fire’, thriving in the volcanic soils for whichCampaniais renowned. Of the reds, the most prominent is the Piedirosso (locally known as Per’e Palummo), a variety which takes its name from the gnarled red bases of the vines, conjuring up an image of the red feet of a native dove. This grape gives rise to the burnt-red color of the Campi Flegrei, Sant’Agata dei Goti, Ischia,Capriand Lacryma Christi del Vesuvio reds. Falanghina is the white ‘volcanic’ variety.
Campania’s success owes much to the varied climates and terroirs that host around 100,000 acres (46,800ha) of vines. Viticulture is in its element thanks to an abundance of sunshine, dry hot summers, mild winters, a long growing season and volcanic soil (the latter ensured phylloxera was kept at bay). The coastal Mediterranean breezes blow in from the Tyrrhenian Sea and across theApennineMountainsto temper the heat, encouraging a bright acidity in the fruit. These factors also contribute to the varied qualities ofCampaniawines. For instance, an inland Falanghina grown on slopes where there is more rainfall offers more fragrant notes than those found on the coast, where the climate is continental and tends to be more mellow.
Despite being ensconced in tradition, today’s wine styles are fruit forward and youthful: the whites are known for their aromatic characters, often redolent of the local flora, while the reds (mainly from Aglianico) have big personalities which require a little ageing. Dynamic and innovative methods have helped improve the quality ofCampania’s wines, specifically through better vineyard management, harvesting methods and cellar techniques. A particularly notable name in the world ofCampaniawine is Antonio Mastroberardino, whose pioneering use of both tradition and innovation make him the most respected, experienced and knowledgeable winemaker of the area.
Aglianico is a black-skinned red wine grape native to southernItaly. Wines produced from Aglianico tend to have rich flavors and be full-bodied with firm tannins and high acidity, making this a wine that has aging potential.
In Campania, the grape has been blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines. InBasilicatathe sole DOC wine in the region (Aglianico di Vulture) is produced from Aglianico grapes grown on the volcanic slopes of Monte Vulture. In neighboring Campania Taurasi wines are based on the variety, again grown on volcanic soils around the eponymous village of Taurasi.
In its youth Aglianico wines tend to be very tannic and concentrated, with need of a few years of ageing before becoming approachable. During this time the grape’s trademark garnet color fades gradually to brick, the fruit aromas become more pronounced and the tannins more integrated. Particularly fine examples of the wine often offer aromas of chocolate and plum.
It is thought that Aglianico was brought to southernItalyfromGreecein Roman times, and one theory suggests that its name is a corruption of Hellenica, the Latin word forGreece. It was the main variety (with Greco) in Falernian wine, the famed product of vineyards on the coast south ofRome. Falernian’s closest surviving equivalent in Falerno del Massico, and it is still made with Aglianico today.The Aglianico vine prefers dry, warm conditions such as those found around the Mediterranean, and also seems to thrive in many parts of California and Australia. It ripens late even in these warm climates, its strong tannins refusing to soften Until the grapes are very ripe.
Synonyms by which Aglianico is known include Agliatica, Ellenico, Ellanico, Gnanico and Uva Nera. The majority of these, like ‘Aglianico’ are variant forms
Elegant, Blackberry, Spice, Earth, Full-bodied
Aglianico del Vulture,Basilicata,Italy-Made from a tiny old vine single vineyard, aged 18 months in French barrique. Perfumed black berry fruit flavors blend nicely with earthy notes of espresso and anise. Smooth, velvety finish. Enjoy with lamb, grilled meats or hearty stews.
Aglianico del Vulture wine region
Aglianico del Vulture is an Italian wine DOC in northern Basilicata, in the deep south of Italy. Initially created in 1971 as a DOC, in August 2010 its superiore variant was promoted to full DOCG status, the highest-quality level in the Italian wine labeling system. This was particularly well received by Basilicata’s wine community, as after its creation Aglianico del Vulture spent 32 lonely years as the region’s only DOC, until being joined by Terre dell’Alta Val d’Agri in 2003.
Wines produced under this title are made exclusively from the Aglianico grape variety, whose name is a corruption of Ellenico, an ancient word for Greek. In some parts of Italy it is still known by other forms of this name, such as Gnanico, Agliatica and Ellenico. In Roman times, it was grown on the slopes of Monte Falernus and was used for making Falernum, ancient Rome’s most famous wine. Today, in the form of Aglianico del Vulture, it is considered as one of the greatest wines of Italy and has even been dubbed the ‘Barolo of the South’ (although Taurasi has also been honored with this moniker).
Basilicata wine region
Unlike Central Italy, where winemaking was influenced mostly by the Etruscans and Romans, the south was introduced to the ways of the vine mainly by the Greeks. However, Basilicata (known as Luciana, a name derived from the first known settlers) was also influenced by the Byzantines, who gave the region its current name (from basilikos, meaning prince and governor). Then, under Greek rule in the 6th century, the Aglicanico grape (then known as Ellenico) took its place as the leading variety – though recent theories lean towards the introduction of the grape (known as vino de llanos, or wine of the plains) under Araganese rule in the late Middle Ages.
Basilicatamay not be a particularly affluent region, yet it is rich in natural beauty. Its 3861 square miles (10,000 square km) of land is bordered to the north by Campania and Puglia (Apulia) and to the south by Calabria. Predominantly landlocked, with the Ionian Sea on one side and theTyrrhenian Sea on the other, it features stunning mountain and hill ranges. In fact it is one of the most mountainous regions inItaly, with around 47% mountains and a further 45% hills – only 8% of the surface area is flat. The three main peaks dotted across the region are Monte Pollino at 7375ft (2238m), Monte Sirino at 6578ft (2005m) and the volcanic Monte Vulture at 4350ft (1326m).
Compared to the rest of Italy, the total wine production in Basilicatais very small: less than 500,000 hL, of which only 3% comes under the DOC designation.
Aglianico is a black-skinned red wine grape native to southern Italy. Wines produced from Aglianico tend to have rich flavors and be full-bodied with firm tannins and high acidity, making this a wine that has aging potential.
In Campania, the grape has been blended with Cabernet Sauvignon and Merlot in the production of some Indicazione Geografica Tipica (IGT) wines. In Basilicata the sole DOC wine in the region (Aglianico di Vulture) is produced from Aglianico grapes grown on the volcanic slopes of Monte Vulture. In neighboring Campania Taurasi wines are based on the variety, again grown on volcanic soils around the eponymous village of Taurasi.
In its youth Aglianico wines tend to be very tannic and concentrated, with need of a few years of ageing before becoming approachable. During this time the grape’s trademark garnet color fades gradually to brick, the fruit aromas become more pronounced and the tannins more integrated. Particularly fine examples of the wine often offer aromas of chocolate and plum.
Unlike Central Italy, where winemaking was influenced mostly by the Etruscans and Romans, the south was introduced to the ways of the vine mainly by the Greeks. However, Basilicata (known as Luciana, a name derived from the first known settlers) was also influenced by the Byzantines, who gave the region its current name (from basilikos, meaning prince and governor). Then, under Greek rule in the 6th century, the Aglicanico grape (then known as Ellenico) took its place as the leading variety – though recent theories lean towards the introduction of the grape (known as vino de llanos, or wine of the plains) under Araganese rule in the late Middle Ages.
Basilicatamay not be a particularly affluent region, yet it is rich in natural beauty. Its 3861 square miles (10,000 square km) of land is bordered to the north by Campania and Puglia (Apulia) and to the south by Calabria. Predominantly landlocked, with the Ionian Sea on one side and theTyrrhenian Sea on the other, it features stunning mountain and hill ranges. In fact it is one of the most mountainous regions inItaly, with around 47% mountains and a further 45% hills – only 8% of the surface area is flat. The three main peaks dotted across the region are Monte Pollino at 7375ft (2238m), Monte Sirino at 6578ft (2005m) and the volcanic Monte Vulture at 4350ft (1326m).
Compared to the rest of Italy, the total wine production in Basilicatais very small: less than 500,000 hL, of which only 3% comes under the DOC designation. The main area for viticulture lies in the heart of the fertile Vulture Massif in the north, located around the extinct volcano of Mount Vulture on volcanic soils. Although the mountainous terrain and harsh weather makes vine-growing a challenge, this area still enjoys an abundance of sunshine throughout the growing season and cool temperatures around harvest, thanks to the climatic variations; cool Balkan breezes, travelling across the Adriatic and Puglia, help moderate the temperatures, and the Apennines create a barrier to the mild currents from the Tyrrhenian Sea to the west. In this hilly territory the local variety, Aglianico del Vulture, reigns, producing quality wines which exhibit fine aromas and flavors.
While Aglianico is the ‘celebrity’ of the region, the huge range of ‘understudy’ varieties that for years seldom gained attention are now taking centre stage thanks to IGT regulations. There are some very pleasant examples of Moscato, and some superb Malvasia, the best of which come from the Vulture zone and the eastern Bradano Valley. Primitivo, Sangiovese and Montepulciano also do particularly well, as does Bombino Nero. The Aglianico grape is the star of the Aglianico del Vulture DOC wine, but expands further afield to the plains of Matera where it is used in vino da tavola wines.
The future appears brighter forBasilicata. The established DOC Aglianico del Vulture has gained an excellent reputation for some of the finest wines inItaly, and there are now two more DOCs included in the portfolio:Materaand Terre dell’Alta Val d’Agri.
Terre dell’Alta Val d’Agri, in the provinceof Potenza, was awarded its DOC in 2003, and Matera(its name comes from the city of the Sassi, world-renowned for its cave dwellings) joined in 2005. The duo is known for producing some excellent wines from indigenous varieties including Malvasia Bianca, Malvasia Nera and Moscato Bianco (di Basilicata), as well as Aglianico, Primitivo and Sangiovese. The two internationals that have also contributed to the wines’ standing are Merlot and Cabernet Sauvignon.
There are several styles made under the DOC regulations. Terre dell’Alta Val d’Agri’s are Rosso, Rosso Riserva and Rosato, while Matera produces three reds and three whites (one of which is a sparkling wine). The reds are Rosso, Primitivo and Moro, and the whites are Greco, Bianco and Spumante; the sparkling wine is produced by natural re-fermentation, and the winemaking process carried out entirely in this province.
90 points Robert Parker: “The 2008 AglianicodelVulture Terra di Vulcano is a gem. It reveals gorgeous textural richness that belies its elevage in stainless steel. There is plenty of varietal and regional character in this beautifully balanced, stylish Aglianico. Anticipated maturity: 2011-2014.” (06/11)
Product Reviews: |
| By: Steve Greer | K&L Staff Member | Review Date: 12/1/2011 |Not just a great holiday party wine, this makes a great “house” wine. In fact, it has become my “steak night” wine. It has rich, dark fruit along with a background of spice on the nose and palate. Aglianico’s typical tannins are there, but the rich fruit keeps them in check. |
| By: Chris Miller | K&L Staff Member | Review Date: 9/9/2011 |Holy smokes!! That’s what I said when I tasted this wine. Actually I didn’t say “holy smokes”, I said “holly something else” cause, you know, we’re a family run business here, family friendly dammit. Not a bunch of potty mouth sailor types. So anyway, I said “holly whatever” cause this wine is friggin delicious, and it’s only 12 bucks! It doesn’t scream Aglianico right out of the glass as it’s pretty fruit forward, with loads of dark cherry and ripe plum, with just hints of woodsy spice and a touch of menthol. On the palate it really firms up and shows more of the tell tale Aglianco tannins, while still remaining plush and round. On the finish there is a little crunch of acidity and a hint that your drinking wine that was grown on the side of a volcano. Just another fantastic little charmer fromItalythat’s soft and fruity enough to be a crowd pleaser but structured and varietaly correct enough to please a purist. And did I mention it was only 12 bucks?!? Holy Smokes!!! CM |
| By: Greg St. Clair | K&L Staff Member | Review Date: 9/8/2011 |I really like this wine, Aglianico that is balanced, expressive, full of fruit but in a more supple and drinkable body! There’s certainly a tannic backbone but it’s layered into the wine’s expression of fruit and terroir. We’ve sold a ton of the Biscegila Gudarra’ in the last couple of vintages (the Big Brother to the Terra di Vulcano)and if you liked that wine you’ll love this wine for its immediate drink-ability while still giving you your money’s worth at an unbelievable price. Grilled meats, pasta or your Thursday night Burger this wine is going to excite you!Drink from 2011 to 2015 |
| By: Chris Bottarini | Review Date: 11/5/2011Saturated ruby-purple in the glass. Very dark plums, asphalt & minerals on the nose. The attack on this wine is much lighter in fruit. You get cherries, light but noticeable tannin & acids show. Pretty interesting wine from the side of a volcano inSouthern Italy. |
| By: KPH | Review Date: 10/26/2011I like this wine a lot. It has balance and structure. It’s midweight with a neat complexity that would work well in almost red wine pairing. It’s not a wine that a person would get tired of. Enough fruit to keep the tannins at bay, but not so much that it is too chunky.Drink from 2011 to 2014 |
www.wine-searcher.com/regions-campania –
http://www.wine-searcher.com/wine-142314-0001-bisceglia–aglianico–del–vulture-basilicata-italy –
During the history of wine the grape phylloxera (Daktulosphaira vitifoliae) was not the only obstacle the wine industry had to overcome. On the opposite side of the Atlantic the “Dry Law” demolished a nascent American wine activity with crushing vigor. The prohibition of the United States had a terrible effect in the North American wine industry. The constitutional amendment lasted from 1920 to 1933. This article, recommended by Juan Luis Colaiacovo, gives a detailed account of the early reaction post prohibition. This reaction was at the root of the actual robustness of the American wine activity. The reader must be aware of the lack of ethnic sensitivity of 1934 reflected in the article.
Read here the first paragraphs of this article from the archives of the Fortune Magazine. Read the remainder of the historical article in the site of FORTUNE.
Editor’s note: Every Sunday, Fortune publishes a favorite story from our magazine archives. This week, we turn to a feature from 1934 on the U.S. wine industry (original headline: “The Wines of the U.S.”). Prohibition, which lasted for just under 14 years before it was repealed on December 5, 1933, decimated the U.S. commercial wine industry. After the repeal, American winemakers and merchants had to play a serious game of catch up, both in their quest to make decent wines and in converting U.S. drinkers. Today, California is one of the finest wine regions in the world. And in 2010, the U.S. surpassed France and became the world’s largest wine consumer — by total volume, not per capita — a far cry from the situation in 1934. One additional note: The writing below is a product of its time. It does not reflect the cultural sensitivity that we at Fortune observe today.
Can wine become a national habit? Several people, not altogether disinterestedly, have set out to make it one. But even in the world’s greatest grape-growing country, there are many obstacles.
FORTUNE — Fine sleet beat a painful tattoo against the windows of the Manhattan apartment in which Mr. Paul Garrett sat nursing a fever and talking about utopia. A utopia of vineyards stretching southward to the Gulf and northward to the Lakes and across the debt-ridden farm belt down to where California pokes a long fingernail into the tropics. Outside, the holiday traffic rumbled through East Seventy-ninth Street, making jagged discords in the shrill music of the sleet upon the windowpanes; inside the only sounds were Mr. Garrett’s hoarse voice and the soft burr of a sliver of jewel scraping against the wax cylinder that was Mr. Carrett’s only audience.
There was good reason why Mr. Garrett could talk about a vineyardist’s utopia. Everybody called Mr. Garrett the Dean of American Wine Growers, although sometimes Mr. Garrett didn’t like to be reminded of that. If he had not so persistently kept his mind upon utopia, Mr. Garrett might perhaps have become bitter … The cylinder began to whir beneath the sharp sapphire and Mr. Garrett resumed his monologue into the mouthpiece.
“In France the average per-capita consumption of wine is thirty-seven gallons a year. The population of France is less than one-third that of the U.S. About 7,000,000 people are employed in France in the growing of wine grapes, wine making, and in the transport and sale of wine. If we apply these figures to this country we have 130,000,000 people each consuming thirty-seven gallons of wine a year, which makes 4,810,000,000 gallons of wine. At the same rate of man-hours per gallon the production and distribution of 4,810,000,000 gallons of wine would give employment to 21,000,000 people. The development of a wine industry in this country comparable to that in France would wipe out unemployment and provide a shortage of labor able to absorb further technological unemployment for a generation to come.”
Follow the rest of the 1934 article in the site of FORTUNE
The meeting of March will have the varietal Pinot Noir. The presenters will be Jairo Sanchez and Jaime Estupinan.
Jairo Sanchez
Jaime Estupiñan
Vinos: Degustación Ciega
Raúl Sanguinetti dia 30
Alfonso Sanchez, Cecilio-Augusto Berndsen, Jairo Sanchez, Jaime Estupinan, Leonor Barreto, Miguel Segovia, Alfonso Caycedo, Italo MIrkow, Alvaro Lopez, Emilio Labrada, Ricardo Zavaleta, Marcello Averbug, Hugo Benito, Ruth Connolly, Humberto Arbulu (Invitado de Jairo Sanchez), Raul Sanguinetti, Mario Aguilar, Luis Carlos Danin Lobo -Lula, Clarita Estrada (Condicional), Juan Luis Colaiacovo.
From Wikipedia: http://en.wikipedia.org/wiki/Pinot_noir as researched and selected by Jairo Sánchez and Jaime Estupiñan
Pinot noir (French: [pino nwaʁ]) is a black wine grape variety of the species Vitis vinifera. The name may also refer to wines created predominantly from Pinot noir grapes. The name is derived from the French words for “pine” and “black” alluding to the grape variety’s tightly clustered dark purple pine cone–shaped bunches of fruit.
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d’Or.
Pinot noir’s home is France’s Burgundy region, particularly on the Côte-d’Or. It is also planted in Austria, Argentina, Australia, Azerbaijan, Canada, Chile, north parts of Croatia, the Republic of Georgia, Germany, Italy, Hungary, Kosova, the Republic of Macedonia, Moldova, Greece, Romania, New Zealand, South Africa, Serbia, Slovenia, Switzerland, Bulgaria, Czech Republic, United States, Uruguay, Ukraine and Slovakia. The United States has increasingly become a major Pinot noir producer, with some of the best regarded coming from the Willamette Valley in Oregon and California‘s Sonoma County with its Russian River Valley and Sonoma Coast appellations. Lesser known appellations can be found in Mendocino County’s Anderson Valley as well as the Central Coast’s Santa Lucia Highlands appellation and the Sta. Rita Hills American Viticultural Area in Santa Barbara County. In New Zealand, it is principally grown in Martinborough, Marlborough, Waipara and Central Otago.
The tremendously broad range of bouquets, flavors, textures and impressions that Pinot noir can produce sometimes confuses tasters.[2] In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black and / or red cherry, raspberry and to a lesser extent currant and many other fine small red and black berry fruits. Traditional red Burgundy is famous for its savoury fleshiness and ‘farmyard’ aromas (these latter not unassociated with mercaptans and other reductive characters), but changing fashions, modern winemaking techniques, and new easier-to-grow clones have favoured a lighter, more fruit-prominent, cleaner style. The wine’s colour when young is often compared to that of garnet, frequently being much lighter than that of other red wines. This is entirely natural and not a winemaking fault as Pinot noir has a lower skin anthocyanin (colouring matter) content than most other classical red / black varieties. However, an emerging, increasingly evident, style from California and New Zealand highlights a more powerful, fruit forward and darker wine that can tend toward Syrah (or even new world Malbec) in depth, extract, and alcoholic content.
The identifying characteristic of Pinot Noir wine is its strawberry and cherry aromas – fresh red cherries in lighter wines and deeper-colored black cherries in weightier versions. These notes are often complimented by hints of undergrowth, known as sous-bois in French. Well-built Pinot Noirs, particularly those from warmer harvests, also exhibit notes of leather and violets, sometimes approaching the flavor spectrum of Syrah.
The Sancerre wine appellation lies in the Loire Valley in France just two hours south of Paris on the ‘Left Bank’ of the Loire. The appellation is to the east of Bourges and overlooks the Loire River as it finishes its northward exploration and suddenly turns west to head towards the Atlantic near the city of Nantes.
The appellation is centered on the picturesque hill-top village of the same name that has been an important regional centre since Roman times. It is rightly famous for the thrilling Sauvignon Blanc wines that are produced here. It is here that the grape reaches its ultimate expression.
The Sancerre appellation is unusual in France in that only two grape varieties are permitted for three wine types. Most appellations have many more permitted types. And a note to new world producers of Sauvignon Blanc wines, irrigation is not permitted in the Sancerre appellation. One of the secrets of the success of the Sauvignon Blanc grape here is the soil which is derived from the Kimmeridgian limestone that it shares with northern Burgundy (Chablis) and southern Champagne. The wine is fermented with indigenous yeasts and does not see any new wood although some of it is fermented in old barrels. The result is a piercing, wonderful wine with great complexity.
Sancerrene blanc Wines
Wine expert Tom Stevenson describes the classic profile of Sancerre blanc as bone dry, highly aromatic with intense flavors of peaches and gooseberries.
The styles of Sancerre will vary somewhat depending on what part of the wine region in which the grapes are produced. Around the village of Bué in the western reaches of the AOC, the soils tend to have more clay and produce more full bodied and rounded wines. Within Sancerre the three villages of Bué, Chavignol and Ménétréol-sous-Sancerre have become so widely associated with distinctive and high quality wines that they are often referred to as “crus” even though Sancerre is not officially classified like parts of Bordeaux and Burgundy.
Comparisons to other Sauvignon blancs
Sancerre is often compared to neighboring Pouilly-Fumé which also specializes in 100% Sauvignon blanc wines, and while there are some differences, only very experienced tasters can distinguish the differences in a blind tasting. Broadly speaking, Sancerre tends to have a fuller body with more pronounced aromas, while Pouilly-Fumé wines are more perfumed. However, both wines have naturally high acidity and the potential to exhibit the minerally, flinty notes, as well as citrus and spicy notes.
Similarly Sancerre is compared to Sauvignon blancs produced around the globe. According to Sancerre tends to be less herbaceous and grassy than Sauvignon blancs from New Zealand and the Alto-Adige and Friuli-Venezia Giulia region of Italy. Compared to Sauvignon blanc grown in Bordeaux, which are often blended with Semillon, Sancerre can be both more concentrated with more racy acidity. When contrasted with New World examples from California, Washington, Chile and South Africa, Sancerre tends to exhibit more assertive mineral flavors.
March 20 Wine Tasting at the Total Wine McLean Store 12:30 PMPost Contents:
1451 Chain Bridge Road McLean Shopping Center McLean, VA 22101 (703) 749-0011View Map location
Club del Vino handler: Kiera Hill, Wine Manager Wines’ Presenter: TBA Cost: $ 20
Any combination of wines purchased in the day of the tasting will get a discount of $ 15 per $ 100 spent. The discount is not a percentage but a fixed amount of $ 15 per $ 100 of purchase.
Albertina Frenkel (a confirmar) Alfonso Caycedo (condicional)
Alfonso Sanchez Carlos Maraviglia
Carlos Paldao Cecilio-Augusto Berndsen
Clarita Estrada Emilio Labrada
German Zincke Ginger Smart
Invitado de Carlos Paldao Italo MIrkow
Jaime Estupinan Jairo Sanchez
Juan Luis Colaiacovo Luis Carlos Danin Lobo( condicional)
Marcello Averbug Mario Aguilar
Miguel Segovia Pedro Turina
Ricardo Zavaleta Ruth Connolly
From Pinot Gris Wikipedia entry:
Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Although this wine can be very sweet, it will begin to lose its acidity when it is nearly ripe.
Pinot gris is considered an “early to market wine” that can be bottled and out on the market within 4–12 weeks after fermentation.
Varietal character (Appellation America)
Les mets conseillés avec ce vin, Conseillé pour l’apéritif et avec les mets suivants :
Foie Gras terrine Foie Gras poêlé Tarte tatin
Winemaker’s notes: Our Martin Ray Pinot Gris was partially aged in French oak barrels, resulting in a rich, yet refreshing wine. Rich floral aromatics lead to flavors of luscious peaches and creamy vanilla. This wine has a full mouthfeel and finishes soft and long.
Food and Wine Pairing: Enjoy our Martin Ray Pinot Gris with a light olive oil pasta dish or a crisp summer salad with crab.
Total Wine: This is a crisp, dry white with flavors of peach, guava and spice that will impress even the most discriminating of Sauvignon blanc fans. Serve this wine lightly chilled, paired with virtually any food – you won’t be disappointed.
The Cellar Tracker: Tasted by AllRed on 10/7/2011 & rated 90 points: TNs: Amici Cellars Visit: 50% Sauvignon Blanc and 50% Musque aged in stainless. Pale color with aromas of grass, tropical fruit and florals. Nice balance, with citrus, florals and grassy tones. Bright acidity. 14.2% abv. 90 pts.
Wine Country, Signal Hill, Ca: Made by former winemaker for Beaulieu Vineyards (BV) Joel Aiken, this is a classic Napa Valley Sauvignon at a very attractive price. Made in a slightly richer style and filled with the melon and fig notes that make Napa Sauvignon so popular, this is a medium rich, round style of Sauvignon that is less grassy and more savory than most. Rich enough to drink on its own or pair with foods you might otherwise match with a chardonnay, yet with the characteristic crispness and zest that gives Sauvignon blanc its great affinity for fish, seafood and vegetable dishes. Very fine, and a great value!
The Wine Chateau: Tasting Notes AromasThe nose immediately opens up with lush tropical fruit along with orange peel and ripe apricot. A creamy sweetness from malolactic fermentation combines with the natural minerality from the old vines creating a background of complexity and depth. Spicy new French oak and aromas of brioche and fresh-baked bread add the final touch to this powerful yet elegant chardonnay.FlavorsSuper concentrated flavors of creamy, ripe tropical fruit and oak saturate the palate. The texture is mouth coating, rich and fleshy with layers of exotic fruit and spice. An extra dimension of body and flavor make this wine uniquely powerful yet totally balanced and refined. Food PairingThis rich wine will pair well salmon, lobster, sweetbreads and veal as well as poultry dishes, pork or recipes that have a heavy cream or butter. Try also with cheeses such as Emmenthal, Gruyère and Feta
The Cellar Tracker: Community Notes: Tasted by Skylarburris on 4/26/2011 & rated 80 points: Unoaked taste, which I prefer. Good for someone who typically does not like chard. No bite to it. Fruity. But overpriced. (744 views). Tasted by THaas on 1/31/2011 & rated 89 points: Golden in the glass. Shows nose of pear and Golden Delicious apple, a little hint of melted butter. In the mouth, well-balanced with nice fruit notes overlaying enough oak to be tasted but not overpower. Some butter, but this has a little zip too. Balance is quite nice. Finish is long. Drink 2010-2017. (823 views). Tasted by wmgeorge767 on 1/29/2011 & rated 82 points: Nice pear-focused nose and pleasant buttery apple on the palate, but overall a bit bland and boring. As a result, the price point was too high for me. (749 views).
Winemaker Notes: Handcrafted from small lots of Pinot Noir grown in vineyards throughout the Russian River Valley. This wine shows cherry and strawberry flavors typical of the appellation.
Pinot File: 2009 River Road Vineyards & Winery Stephanie’s Vineyard Green Valley of Russian River Valley Pinot Noir 13.9% alc., $18. · Moderate reddish-purple color in the glass. Lacks fruit on the nose, offering only aromas of oak, pine sap and savory herbs. Moderately rich core of dark red stone fruits wrapped in soft tannins. Prominent oak presence evidenced by vanillin and assertive herbs carries over on the finish. Decent. Reviewed May 15, 2011 More info at: ARTICLE »
Total Wine: Elegant; Black Cherry; Plum; Full-bodied – The Merlot comes from the Estate’s Oakville vineyard and exhibits layers of dark berries, plum and cherry on the palate. The Oakville terroir shines through with tastes of dust and dark loam. Tannins are big and velvety, creating a long and smooth finish.
Wine Access: By Thumper 12141604, November 10, 2010
Lush deep leathery and cedar nose, dark tar and plum fruit on the palate, tart chewy mouthfeel, robust controlled dusty tannins on the heavy-handed finish. Spectacular out of the decanter with blood-red rare grilled meats. An acquired taste as an aperitif. Big time Napa Valley Red wine at a fair price. Recommended as indicated.
Cellar Tracker: Community Notes: Tasted by mulligan452 on 9/10/2007 & rated 86 points: Sampled at Papa Joe’s. Cost $0.88 per ounce. The appearance is dark purple. The nose is nicely aromatic and is a pleasure to smell. The taste is rich, flavourful and fruity, with some complexity. The finish is medium to long. Three to four star value. Very good (86.5). (995 views). Tasted by GolferChris on 10/18/2006 & rated 90 points: Napa Valley Vintner’s Big Nightlife Napa Valley Magnum Tasting Party (San Francisco, CA): A wonderful wine, much like a fine St. Emillon from France. Aromas of blackberry, black tea, black cherry, spice and vanilla. Rich fruit and a hint of mocha and licorice in the mouth. Fine, grained tannins give this wine an elegant mouthfeel. Good depth and complexity, this wine provides a long, lingering finish. (3442 views)
Winemaker Notes: Description: This is a very stylish and likable wine. It has forward aromas of fresh-baked oatmeal cookies, with undertones of licorice and mint chocolate. The flavors are rich, full, and reminiscent of ripe, dusty blackberries and cranberry juice. The finish is crisp and lingering. Food Pairing: Serve with grilled foods or pasta dishes.
Total Wine: Intense, Blackberry, Spice, Medium-bodiedAmador, CA- Handcrafted by Paul Sobon, this red boasts an alluring bouquet of dark fruit and cocoa. Bright and ripe fruit explodes on the palate, with flavors of blackberries, black cherry and spice. Great with grilled chicken, or sausage. Organically farmed.
The Cellar Tracker: Community Notes: Tasted by ToniTony on 3/6/2012 & rated 88 points: Yummy but not a lot of body (46 views). Tasted by stormn1 on 11/22/2011 & rated 86 points: Big jammy zin. Very fruit forward, soft tannins. (230 views)
Also of value to read: Gold Rush Wine http://thewinecellarsclub.com/2012/01/gold-rush-wine-sobon-zinfandel/
Total Wine: Beverage Dynamics: 91 Elegant, Anise, Berry, Medium-bodiedBeverage Dynamics – Spring Mountain, Napa, CA- “This 2006 Cabernet has nice notes of blueberry, Cassis, coffee and spice flavors. Supple texture and mineral tones fold into the well structured tannins.”
Cellar Tracker: Community Notes: 1/7/2012 Mike Kopanski 90 Points. What a pleasant surprise. This was a gift from a friend. We popped and poured without paying much attention to the label. At first taste, we said, blockbuster. The nose was explosive black cherry and cassis. The color was super concentrated thick and dark. Full bodied. There was loads of sediment, we did not expect to decant, wish we had. Even though it is already 6 years off the vine, it still has the taste of a young wine, in fact, it may be a little rough. The rich black cherry fruit is as dominant as any wine I have ever tasted. It does not take much imagination to see these vines above the fog soaking up sun on Spring Mountain, probably dry farmed. Plenty of fruit support from lots of red raspberry, some cranberry, and Cassis. Maybe slightly out of balance with not enough tannins and acid for all the fruit, but still a very unique and enjoyable mouth full of wine that I will gladly try again. (667 views).
Snooth: User Reviews: Wine Guy9 : Great Wine ! Bought this for $14.99 at Total Wine in Roseville, CA and was pleasantly surprised. Will be going back for more…
Wine Maker notes: The IV Sons Cab is full of the Stags Leap District terroir – rich red fruit flavors and lingering tannins. This wine smells like a summer afternoon – lavender, dried figs, bright cherries! The IV Sons has layered flavors from the 3% Cabernet Franc and the small amount of American Oak that is part of the blend on this wine. We always say that the IV Sons can age for several years and the 2008 is no exception – however, you might not be able to resist drinking all that you have right now!
Total Wine: Elegant, Black Cherry, Cassis, Mint, Full-bodied Stags Leap District, Napa, CA- Filled to the brim with mouth-watering watering red fruit flavors and aromas of violets and freshly picked blackberries. Finishes with hints of vanilla and white chocolate on the long, smooth finish. From the Baldacci team.
The Petaluma Post: Baldacci Winery came into existence in 1997, when Tom Baldacci purchased 20 acres of vineyard in the Stags Leap District of the Napa Valley. IV Four Sons is Baldacci’s 2nd label – named for Tom and Brenda Baldacci’s four handsome young sons who, as the family looks at it, can sink or swim together. The blend for this wine is 97% Cabernet Sauvignon and 3% Cabernet Franc, aged for 20 months in 95% French and 5% American oak, followed by 9 months bottle aging before release.
On the other side of the street there is an expansive Giant
Meus Queridos Amigos do Club del Vino
Tenho a péssima missão de informar que o nosso estimado Euro Alves não se encontra mais entre nós. Faleceu esta madrugada (24/Fevereiro/2012) em sua casa em Rockville, MD.
A família levará o corpo para as cerimonias funerárias no Brasil segundo notícias sujeitas a confirmação. O nosso muito estimado Euro deixa a esposa Carmem e filhos Leandro e Lizi.
♦ Gracias por compartir esta triste noticia porque las penas compartidas son menos dolorosas porque hay más espaldas para cargar el dolor. Rezaremos por él. Cálido abrazo Carlos Paldao
♦ Estimados Amigos del Club del Vino, Lamento comunicarle el fallecimiento de nuestro querido amigo del Club, Euro Alvez , quien fallecio el dia 24. El mail de Cecilio nos da detalles. Saludos Hugo Benito
♦ Con mucha pena he tomado conocimiento del fallecimiento de nuestro colega Euro. Mi más sentidas condolencias para su familia. Saludos, Bernardo Gluch
♦ Con mucho pesar he sabido el fallecimiento de nuestro querido amigo Euro, un muy entusiasta miembro del Club y un gran colega de tantos años en el BID. Mi más sentido pésame para su familia y sus amigos cercanos. Un fuerte abrazo y afectuosos saludos, Rolando Castaneda
♦ Con gran pena he recibido la noticia del lamentable fallecimiento de nuestro apreciado colega Euro Alves, entusiasta participante en el Club de Vino. A la familia mis expresiones de condolencias ante tan dolorsa pena. Cordialmente, Alfonso Munevar
♦ Com grande pezar e tristeza recebo a notícia do falecimento do nosso querido amigo Euro. Externo os meus pêsames à sua esposa Carmen e família. Um saudoso abraço, Wilson Moreira
♦ Certamente e uma noticia muito triste. Deus de para ele o descanso eterno e tenha na sua gloria e para a familia, muita resignação. Um abraco. Clarita Estrada
♦ Es una noticia muy triste y sobrecogedora. En el corto tiempo que lo conocí me pareció una excelente persona y lo admiré por su buen sentido del humor. Que tenga un buen descanso. Alfonso Sanchez
♦ Gracias por la noticia de la inesperada partida de nuestro gran amigo y companero Euro Alves. Los que como tu y yo compartimos el trabajo y la oficina por mas de 5 anos, tuvimos el privilegio de conocerlo y aprender de su alegria y afectuoso companerismo y ademas del privileging de su amistad y Serena sabiduria. Tratare de communicarme con su hijo Leandro, quien es el Jefe de la Division de Energia en el BID. Si sabes de algun servicio funebre en el area de Washington por favor avisanos para poder acompanar a Carmen y a su familia. Un abrazo y una oration por este Alegre y Sabio consejero y gran amigo. Saludos, Jairo Sanchez
♦ Con mucha tristeza te agradeceré que transmitas a la familia de Euro Alves mi pesar por su fallecimiento. Un abrazo, Orlando Mason
♦ Con gran dolor acabo de leer el e-mail. Euro fue un gran amigo que siempre demostraba simpatia y calidez humana. Me gustaria que por favor le transmitieras a su familia los pesames de todos sus amigos del club del vino que lo recordaran siempre con carino. Cualquier informacion sobre sepelio, memorial, misa favor informar. Un abrazo. Juan Luis Colaiacovo
♦ Acabo de recibir la triste noticia del fallecimiento nuestro buen amigo Euro Alves. Lo vamos a hechar de menos en nuestras reuniones del Club. De mi parte mis mas sinceras condolencias para su familia. Saludos, Alfonso Caycedo
♦ Una triste noticia. Euro nos alegró con su humor y sus chistes. Una sensible pérdida para el Club. German Zinke
♦ Estoy en la mitad de un largo viaje y el Internet ha sido un problema. Hoy pude conectarme en Saigon … Para enterarme de la triste noticia de la partida de nuestro querido amigo Euro. Me parece increible la noticia y me cuesta mucho aceptar la realidad. Mario Aguilar
♦ Apreciados amigos del Club del Vino, Me adhiero a las expresiones de tristeza por el fallecimiento de nuestro amigo Euro Alves. Estoy de acuerdo en el envio a su familia de un mensaje conjunto de condolencias y solidaridad . Abrazos, Jaime Estupinan
♦ Muchas gracias por compartir con los socios del Club del Vino la lamentable noticia del fallecimiento del estimadisimo Don Euro Alves. Lo recordare siempre por su grato sentido del humor y como una buena persona, con su amable sonrisa y siempre atento a servir. Nos vamos a sentir tristes sin su amable compania. Estoy seguro que la Comision Directiva y los socios se haran presentes en los actos que la familia determine como homenajes a su memoria. Te ruego transmitir mi sincera expresion de condolencia a sus familiares. Abrazo cordial Italo Mirkow
♦ Me ha entristecido mucho esta noticia. Euro siempre nos hizo reir en el Bid, especialmente, con el grupo de jubilados en nuestro club de inversiones durante las bajas o subidas de nuestras inversiones. Su sentido de humor nos lleno siempre de alegria. Que Dios reciba esta alma generosa y noble. Inclino mi cabeza ante ese gran amigo que bajo del tren de la vida, dejandonos un gran recuerdo. Bolivar Cobos
♦ El Club del Vino esta de luto, ha perdido uno de sus mejores socios, con su elocuencia, ingenio y buen humor nos hacia siempre sonreir. Nos llevamos como recuerdo de su amabilidad las Campirinias que todos disfrutamos en su presencia. Mis mayores condolencias para su familia. Rene Meza, MD
♦ Con gran pena es que recibo la triste noticia sobre persona tan fina, amable y amistosa. El más sentido pésame de parte de Ginger y mía a su familia. Emilio Bernal Labrada
♦ Queridos amigos, Ayer regresé a Washington después de un mes de ausencia y a la gran pena que me produjo el fallecimiento de nuestro querido y apreciado amigo Euro, tuve que agregar la frustración de no haber podido asistir al servicio religioso en su memoria que tuvo lugar el viernes pasado. Saludos Mario Aguilar
Caro Sir Cecil
Euro sentou do meu lado no almoço aquele que fui dos vinhos ao teu convite. Parecia um bom sujeito. Uma pena. O ciclo da vida, sempre acaba assim…. Abraço Tulio Arvelo
Nota da Associação de Aposentados do Banco Interamericano de Desenvolvimento
Con profundo pesar informamos que el sábado 25 de febrero falleció nuestro compañero jubilado Euro Alves, en Rockville, Maryland.
La familia les invita muy cordialmente para que los acompañen a un servicio religioso programado para mañana viernes, 2 de marzo, a las 9:00 a.m. en la Iglesia Católica San Rafael, localizada en el 1513 Dunster Road, Rockville, MD 20854.
Las muestras de condolencias pueden ser enviadas a su esposa Carmen Alves a la siguiente dirección:
17508 Applewood Lane
Rockville, MD 20855
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We regret to inform you that on Saturday, February 25, our retired colleague Euro Alves, passed away in Rockville, Maryland.
The family cordially invites you to accompany them to a church service scheduled for tomorrow, Friday, March 2, at 9:00 AM. at Saint Raphael Catholic Church, located at 1513 Dunster Road, Rockville, MD 20854.
Expressions of sympathy may be sent to his wife Carmen Alves to the address indicated above.
Club del Vino - Washington DC area 