Food and Wine Blog

Submitted by Chef Tom Cooks

I know, it’s just so easy to grab one of those little packets and a tub of sour cream and have onion dip in a flash.  Did you know it’s not that much harder to make it from scratch.  If you have a party coming up this weekend, I’d definitely try out this recipe for some of the best onion dip you have ever sampled!

2 Tbs            olive oil
1 1/2 cups      diced onions
1/4 tsp      salt
1 1/2 cups      sour cream
3/4 cup      mayonnaise
1/4 tsp      garlic powder
1/4 tsp      freshly-ground white pepper
1/2 tsp      salt

Heat the olive oil in a saute pan over medium heat.  Add onions and salt. Cook the onions until they are caramelized, about 20 minutes. Remove from heat and set aside to cool.
Mix the remaining ingredients, and then add the cooled onions. Refrigerate and mix well before serving.

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Submitted by Wine Reviews from the Wine School

Dino Illuminati 2005 “Ilico”, Montepulciano d’Abruzzo DOC

Montepulciano is one of those Rodney Dangerfield grapes, the kind that get no respect. It can be a crowd pleaser for its pronounced, rounded fruitiness and soft tannins. A modest grape not prone to steal the spotlight from Sangiovese for example. Always there, usually reliable, drinkable if not remarkable.

In recent years, as is the case with many of Italy’s stalwart varietals, Montepulciano has begun to reverse its middle of the pack profile. One of the producers responsible for this change in perception is Dino Illuminati. Half of his 150 acres in the Contraguerra zone of northern Abruzzo are dedicated to the region’s most prolific grape. The south-southwest facing vineyards are enhanced by a mild, semi-maritime climate.

While many Abruzzese versions still come off as rustic and rough, Illuminati’s wine has an elegant flair and refinement. Smoky scents wind around ripe berries and mountain flowers. The requisite plummy lushness and depth of fruit are there, folding into a mild, balanced finish that features a touch of licorice.

Adjectives such as plummy, lush and mild can sound like an unintended damning with faint praise, but the overall satisfaction and pleasure in the glass vault “Ilico” several steps above ordinary.

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Submitted by Wine Reviews from the Wine School

Gunderloch 2005 Riesling, Rheinhessen (GER)
Steenberg 2007 Sauvignon Blanc, Constantia (SAfr.)
Concho y Toro Marques de Cas Concha 2006 Chardonnay, Pirque (CH)
Falesco 2005 Merlot, Umbria (IT)
Faiveley 2003 Mercurey 1er Cru, Nuits-St.-Georges, Burgundy (FR)
Truchard 2001 Syrah, Carneros (CA)
Ch. Haut-Bernasse 2005 Cotes de Bergerac, Dordogne (FR)
Cat Walk 2006 Cabernet Sauvignon, Barossa Valley (AU)

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Submitted by Chef Tom Cooks

It’s Friday!  Time to party!  Fiesta!!!  I picked up some fresh avocados at the market today.  So that means it’s time for Guacamole!  Why use that pre-made crap when you have all the fresh ingredients at you finger tips?

3                  ripe Hass avocados, pitted and peeled
2 Tbs           fresh lime juice
1/4 cup       sour cream
1/4 tsp       ground cumin
3-4 dashes Tabasco sauce
Salt, to taste
Freshly-ground black pepper, to taste
3                 ripe plum tomatoes, seeded, and cut into 1/4″ dice
1/4 cup      diced (1/4″) red onion
1/4 cup      chopped fresh cilantro leaves

Coarsely mash the avocados in a bowl with the lime juice. Stir in all the remaining ingredients.  Enjoy!

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Submitted by Barry’s Wine Notes & Memories

Two snails mating in the garden….ah..back in the days..they would have ended in the pan………the French ate everything…this time they were ‘disposed’ of……..
The sight of copulating was not the reason to open a sexy Pinot Noir…..a recent article in ‘Wein Gourmet’..all about the Graubünden area of Switzerland..had meant I ordered a 3 bottle set from Eichholz…owner is Irene Grünenfelder who started out in 1995…and learned at George Schlegel’s vineyard..and was advised by the King Of Switzerland..Gantenbein. The other two bottles are a Pinot Noir ‘Eichholz’ 2006..the big brother of the one below..and a Sauvignon Blanc 2007. All were highly recommended by the magazine.Weingut Grünenfelder Pinot Noir 2006
Jenins, Graubünden, Switzerland
Shiny cherry red…light purple rim….intense spicy plum nose at first….then strong cassis…quite dominant….very up-front. More elegance on the palate…feminine style..touch of sour cherries…mineral notes..charming
Points 17…looking forward to trying the top wine ‘Eichholz’

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Submitted by Barry’s Wine Notes & Memories

I am a godfather (The Don Corleone of Wine?)…2 times actually..one is my niece in England..and the other is here in Germany..Merle is her name…’little stinky’(my name for her)..is on the right. She and her sister (Lisa)…and their parents..came over and we barbecued….wonderful evening..fascinating to see youngsters evolve..Merle is 2 years ‘older’ than her birth certificate..and understands my wicked sense of humour..no choice really..I was ‘chosen’ before she ever got asked. The parents Christiane and Flo..like wine…and a bottle of the Zalwander followed the white…
Dönnhoff Weissburgunder trocken 2007
Nahe, Germany
I have to be honest..I am not a big fan of the grape in Germany…nice wines..but usually leave me saying…don’t ring us..we’ll ring you! Nice to say then..that this was delicious. Soft and creamy..quite full..with an elegant style..and nice acidity..keeping it lively..minerals evolve on the tongue…perfect for a warm summer evening.
Points 16.25 € 11.50

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Submitted by Barry’s Wine Notes & Memories

The three R’s..back in school..used to be Reading, (W)riting & (A)rithmatic.
More to my liking nowadys are Rheingau, Rebholz & R…which means this is a Grosses Gewächs.
Rebholz is a dynamic young grower….probably the best in the Pfalz…
NB: Background to the wine is a new book ‘Weinatlas Deutschland’…as far as I know only in German as yet….essential….the best book on German wine..hopefully an English version will become available for you ‘foreigners’.
Ökonomierat Rebholz Spätburgunder ‘R’ 2003
Rheinland-Pfalz, Germany
This spent 20 months in new French and Pfälzer oak.
Spicy….sour cherries and cream on the nose…clear spicy fruit is the first taste impression….thick for a Spätburgunder…intensive, dark,even brooding..showing it’s muscles….on the palate..quite soft though..but very firm tannins…my guess I am catching this when it is just becoming drinkable…a whiff of mushrooms..this reminded me of some of the mid-Spain reds….very untypical compared to any other Pinot’s from Germany.
Points 17.75..but will no doubt get better and better

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Submitted by Chef Tom Cooks

This recipe puts a simple twist on the classic green bean casserole recipe.

8 oz            fresh green beans, cut lengthwise
1           can mushroom pieces, drained
1/2 cup      chopped onions
2           cloves garlic, crushed
1 cup            cheddar cheese, shredded
1 1/2 cups      milk
3/4 cup      Bisquick baking mix
3           eggs
1 tsp            salt
1/4 tsp      pepper

Heat oven to 400 degrees F.
Grease a 10″ pie plate.
Place beans and 1″ of salted water in a pot and heat to boiling. Cook uncovered 5 minutes. Cover and cook until tender, 5 to 10 minutes; drain.
Mix beans, mushrooms, onion, garlic and cheese in plate.
Beat remaining ingredients until smooth.
Pour into pie plate.
Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes.
Cool 5 minutes.

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Submitted by Wine Reviews from the Wine School

First Flight: The Pacific NorthWest
1. A to Z 2006 Pinot Gris, Willamette Valley (OR)
2. Bergevin Lane Vineyards 2005 Viognier, Columbia Valley (WA)

Second Flight: All About the Fruit
1. Summers 2005 Charbono, Napa Valley (CA)
2. Seghesio 2005 Zinfandel, Sonoma County (CA)

Third Flight: The Unexpected
1. French Hill 2002 Barbera “Grand Reserve,” Sierra Foothills (CA)
2. Rabid Wines 2004 Rabid Red (CA)

Fourth Flight: Rhone-Inspired
1. Edmunds St. John 2003 Red Wine, Paso Robles (CA)
2. Io 2002 Syrah, Santa Maria Valley (CA)

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Submitted by Wine Reviews from the Wine School

Benini 2006 “Sassotondo”, Maremma Toscana IGT

The Tuscan Maremma is becoming the place to go for lighter, softer reds, a contrast to earthy Chianti Classico and brooding Brunellos. In the airy hills of Grosseto province Sangiovese is known as Morellino, which has become a popular alternative to other wines from the hundreds of Sangiovese permutations.

Morellino is not the only grape in town. Ciliegiolo is so named for aromas and pigmentation reminiscent of cherries. For many years it was a minor blending varietal, its low level of acidity and docile nature a counterweight for fuller, more tannic wines.

“Sassotondo” (circle of stones) is a blend of 90% Ciliegiolo and 10% Alicante from the Pitigliano region. It spends no time in barrel and very little in bottle, giving it freshness and enhancing the already fruity, soft characteristics of the grape. Cherries predominate on the nose and in the mouth, joined by darker fruit and a touch of peppery spice mid-palate. Mild tannins add just enough dryness to offset cedary smoothness, leading to an unfiltered finish that maintains the overall sense of roundness.

Memorable? Probably not. But just what summer calls for as a complement to lighter pasta dishes or white meats either grilled or roasted.

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Submitted by Barry’s Wine Notes & Memories

We GBWT’s (Great Blogging Wine Tasters) all have good taste…we know what a good wine is…but once in a while..we agree to differ…
How can I explain better..let try this..
I love women…(sorry darling..liked)…no..it won’t work unless I say love…men love women…but we all have our own taste…actually..some women love women..and some men love men…this is getting confusing…and then there are sheep…
Which reminds me of a story.
Shipwrecked..a man, a sheep & a sheepdog find themselves on a desert island.
They live happily together for a few weeks. One night..on the beach..as the sun goes down..the man has urges…he moves over to the sheep and puts his arm round it…a loud Grrrrrrr from the dog makes him quickly remove it. He tries again over the next couple of night..no luck. A few weeks later..another ship goes down nearby..and a woman arrives on the island. Now..at this part of the story..you can add your own example…mine..here in Germany..is Dolly Dollar..a blown up Barby..with fish lips and Michelin tyre breasts..you get the picture?. Anyway..she arrives..and they all live happily together for a few days. One night..yes..you’ve guessed it….beach, sun….etc.. and the man turns to the woman and says…
‘Dolly..I have been here a while..and a man has urges…I haven’t had sex for ages…can I ask a favour?’. Dolly’s eyes light up..’Yes, how can I help?.. ‘Well’, says the man..’would you mind taking the dog for a walk?!!’
How does it end?…The dog and Dolly run off together ( swim actually)..the others are rescued by a Captain Shepherd..who also takes a fancy to the sheep….and the man..well..he starts writing a blog about wine.
Which brings me nicely back to the start…
Crazy Joe drank a wine a while ago..an Aligoté.. or as I called it..an Ali Goat..but we’ve had sheep so I’ll stop here.
He loved it…gave it 18 points…I bought 1000 bottles (fibbing here..was only 12)…I tried a couple of bottles..ended up in hospital ( fibbing again)…and after cooking most of it..now have only one left in my cellar. If the sheep hadn’t run off..I’d have used it to marinate…
His ‘woman’ was not my taste in this case.
Joe recently posted about a wine..another 18 pointer…which I was able to purchase…( see..I never lost faith in him)
Chateau La Nerthe Blanc 2004
Châteauneuf-du-Pape, Rhone
Full notes are here….JOE…
A blend of Grenache Blanc, Bourboulenc, Roussanne and Clairette, most of which are rarely seen outside of France. Its haunting nose changed constantly over the evening, with notes of creamy custard, quince, lychee, spring flowers, lemon peel, wet stones and some gentle oakiness – an interesting greenness (wet ferns?) as well. Stunning on the palate – opulent, with a nice oily texture, lemony cream flavours and a nice bitter finish – so unusual, I’d almost use “rustic” if the wine wasn’t SO elegant and polished.
I would only add that I caught some freshly peeled walnuts on the nose…and I love Rousanne..(that’s a grape darling…so put down that frying pan!)
A delicious wine….Joe is back on my Xmas list..and I won’t tease him again about the goat.
Points 17.75
PS…If Joe liked this so much..then I have no hesitation in recommending a woman Hildegard

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Submitted by Chef Tom Cooks

Many of you have contacted me and asked what happened to my free cookbook offer.  It was down for a couple of months, but I am glad to announce that it is back.

I recently put together a new cookbook featuring over 100 recipes called, “You Can’t Beat Home Cooking“. I plan to start selling this e-book, but for a limited time, I will be giving the e-book away for FREE to anyone who joins my recipe newsletter. If you haven’t already signed up for my free recipe newsletter, now is a great time!  Tell your friends!

>SIGN UP HERE<

Here is a list of recipes that are included in the cookbook download:

Apple Flake Crunch
Apple Pie with Candied Crust
Artichoke Pasta Salad
Artichoke Soup
Asian Chicken Salad
Bacon Vinaigrette With Grilled Radicchio
Baked Crab Spring Rolls Read the rest of this entry »

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Submitted by Chef Tom Cooks

The wonderful crew over at Country Bob’s sent me a sample of their All Purpose Sauce, so this weekend I put it to the test.  I would say that the sauce is similar to A1 sauce.  So for the test, I prepared two different dishes.  On Saturday, I made my famous sausage and peppers for my girlfriends graduation party.  I added a bit of the sauce to my regular recipe and I must admit it added a very nice flavor.  I received tons of compliments on my sausage and peppers at the party.  Next, on Sunday I made boneless grilled chicken breasts.  I grilled the chicken for about a minute on each side and then brushed some of the sauce onto the chicken and continued to cook until it was done.  The chicken came out nice and moist and full of flavor.  A few of my family members are not fans of sauces that contain liquid smoke and Country Bob’s does not contain any smoke flavoring.   So far I am very happy with Country Bob’s sauce!  I have a feeling this will be my go-to ingredient for many summer barbecues!

With this all-purpose sauce, you can grill, cook, and marinate with it, also add it in your soups, stews, and baked beans.  I can’t wait to make a nice thick burger seasoned with this sauce!  On the Country Bob’s website, you can find a bunch of mouth watering recipes that their sause tastes great in.  You can order their sauce directly on their website, but I do recommend that you ask your local grocery store to start carrying this product.  And let me fill you in on a little known secret…if you sign up for their free newsletter, they will send you a FREE bottle of All-Purpose sauce.

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Submitted by Chef Tom Cooks

I’m so happy with all the positive feedback that I receive through this website.  I love sharing recipes with others and I love hearing peoples comments.  I just figured I’d take a moment today to share with you some other sites that you can find me on.  So if you are signed up with any of these sites, feel free to say hello to me over there!

Hope you have a great day!
Tom

Twitter:  See what I am up to: http://twitter.com/cheftom
Myspace: http://www.myspace.com/cheftom1
Squidoo: http://www.squidoo.com/recipeideas
http://www.squidoo.com/recipesecrets
StumbleUpon:  http://cheftom.stumbleupon.com/

I’ll see you all out there!

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Submitted by Wine Reviews from the Wine School

My friend Sven sent over this great cartoon from the comic blog Toothpaste for Dinner. In the current economy, I think this may be a good market for the Wine School to capture.

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Submitted by Chef Tom Cooks

I was at a graduation party this weekend and someone made this simple appetizer using different colored peppers.  This is a great recipe for any party and it couldn’t be easier to prepare!

1/2 green pepper
1/2 sweet red pepper
1/2 yellow pepper
1/2 orange pepper
1 cup Monterey Jack cheese, shredded
2 tablespoons chopped ripe olives
1/4 teaspoon crushed red pepper flakes

Cut each pepper half into 10 pieces.  Place the skin side down in an ungreased ovenproof skillet.  Sprinkle with cheese, olives and pepper flakes.  Broil 3-4 inches from the heat for 5-7 minutes or until the cheese is melted and peppes are crisp-tender.

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Submitted by Wine Reviews from the Wine School

Sure, we’ve all seen them.  Turning their noses up at what they perceive to be merely average or inferior wines, the so-called wine snob is as much of a fixture in wine culture as cork in a bottle.  Hey, everyone is entitled to their opinions.  Let’s face it, in many ways the wine enthusiast community almost counts on the wine snob to set an outer boundary for objectivity and reason.  The sun rises in the east, it never rains in Southern California, and anything other than a first or second growth Bordeaux simply just won’t do.  Okay, fine.  To each his own.  We know how to deal with all that.

However, I find more and more that snobbery in the wine world comes just as much from those who restrict their wine choices to the “value wine” category as it is known in the industry.  On the one hand, varietal wines priced $6 and under represent a solid 50% or better of the American wine buying market.  So, it’s really not all that strange to imagine that there would be at least a few people with some strong opinions amongst a group of that massive size.  The sun rises in the east, man it pours in California, and that one red wine is good stuff so no need to get anything else.  Again, to each his own.

In many cases it’s not so much about an attitude of “more for your money” as it is about tradition and the comfort of knowing what you are getting.  Whatever your wine traditions and preferences may be, that’s at least a concept that we can all appreciate, and isn’t that really the point of enjoying wine?  Drink what you like, explore whatever new things you want, and if you don’t like a glass of wine you’ve been handed, pass it along.  Odds are someone else will enjoy it.  Indeed, the sun rises in the east, but no matter what there’s no need to be a wine snob.
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Submitted by Barry’s Wine Notes & Memories

In the world of wine..there are DO’S & DONT’S…
One DO is….Do give Barry a good wine if he visits you!
DONT’S include….Don’t offer him Aligoté (sorry Joe..hee hee).

One definite DON’T is…when you receive a case of wine and open it..DON’T decide to drink the bottle a few hours later. It’s not fair to the wine….
So..there I was…looking for a white to go with oven chicken in a creamy paprika sauce.
I needed a break from the Rieslings…and there was this white..potentially soft and creamy( like the sauce)…so…
Look..before you start criticizing….ask yourself this….have you ever done it?
I rest my case……
Anyway…only reds suffer after a journey..whites are more sturdy(see how I am convincing you & me)…so I popped the cork.
Yes yes…I know..I am like a kid at Christmas when a package arrives.
Schloss Halbturn Imperial Weiss 2005
Burgenland Neusiedlersee, Austria
Drive into the village of Halbturn…at the 2^nd set of traffic lights turn right…then the next left..
you can’t miss the building..it’s a castle!(Schloss).
Graf zu Königsegg (Marcus to you & me) has invested $$$$. They produce some reds which I have yet to try..and this cuveé from Chardonnay & Sauvignon Blanc. The wine spends 14 months in part new/part used Barrique.
Medium-pale colour…an instant aroma of flowery honey..cream and smoky tones….but delicate…no overdone oak here. The Sauvignon Blanc is a perfect foil for big sister Chardonnay. Palate was perfect..the creaminess…touch of rosted flavours…plenty of finesse here…and a good spicy finish. Perfect now…but this could evolve.
Points 17.25 € 20
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Submitted by Chef Tom Cooks

1 each Greeen, Red, and yellow bell peppers, cut in strips
1 Onion, sliced
2 Carrots, cut into strips
1 stalk Celery, sliced on an angle
1 bunch Broccoli, cut into bite sizes
4 cloves Garlic, crushed
1 Tbs. McCormick Montreal Chicken seasoning
1/2 tsp. Chili powder
1/2 cup Fresh cilantro, chopped
3 Tbs. Oil
2 Tbs. Cornstartch
1/2 cup Water
6 Fresh flour tortillas

Heat oil and 1/4 cup water, and saute the garlic, celery, and carrots
until slightly tender. Add peppers, onions, seasoning, chili powder, and cilantro, then continue to saute until peppers are tender, and then add the broccoli. Mix the cornstarch with the remaining 1/4 cup water, and pour over vegetable mixture and cook until thickened. Place mixture in your hot flour tortilla, roll, and serve.

Serve with Salsa, sour cream and guacamole.  Sometimes I also add rice in the burrito to make it a little more filling.

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Submitted by Wine Reviews from the Wine School

Yes, the mercury has risen, the muggies are threatening, and the food most of us crave has likely become lighter. So why extol the virtues of a wine of only moderate acidity, low tannin, and pronounced, round fruit?

Because it’s good. Really good. And that’s why you drink wine in the first place, right?

I was recently reminded of why I love this grape so much upon opening a bottle of the Summers 2005 Charbono from California’s Napa Valley. This is a wine of gorgeous lush berry fruit, a texture more akin to the velvet of something with far more bottle age than one with only three years on it, and a subtle sense of mushroomy earth underlying it all that gives it a sense of depth and demands another sip. And another. And then another.

And why not? It’s summertime, after all.

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Submitted by Wine Reviews from the Wine School

First Flight
1. Nino Franco NV Prosecco “Rustico,” Valdobbiadene (IT)

Second Flight
1. Weingut Hofer 2005 Grüner Veltliner, Freiberg (AT)
2. Turkey Flat Vineyards 2007 Rosé, Barossa Valley (AU)

Third Flight
1. Summers 2005 Charbono “Villa Andriana Vineyard,” Napa Valley (CA)

Fourth Flight
1. El Curato 2005 Toro (SP)
2. Château Bouscassé 2003 Madiran (FR)

Fifth Flight
1. Las Pizarras del Jalón 2005 Garnacha “Viñas Viejas,” Catalyud (SP)
2. L’Hiver 2005 Syrah, Mendocino County (CA)

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Submitted by Chef Tom Cooks

Bring on all the sweet tooths!  This recipe takes the classic brownie to another level.

Cheesecake Topping

8 ounces reduced-fat cream cheese
2/3 cups sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 large egg white
1 tablespoon cake flour

Brownie Batter

1 cup sifted cake flour
1/2 cup dutch-process cocoa powder
1/2 teaspoon salt
1 1/2 cup packed light brown sugar
1/4 cup canola oil
1/4 cup buttermilk
1 large egg
2 large egg whites
2 teaspoons pure vanilla extract

To Make Cheesecake Topping:

1. Preheat oven to 350°F. Lightly oil an 8-by-11 1/2-inch baking pan or coat it with nonstick cooking spray. Dust with flour, tapping out the excess. Set aside.

2. With an electric mixer, beat cream cheese at medium speed until smooth and creamy, about 1 minute. Beat in sugar and vanilla until very smooth, 2 to 3 minutes. Beat in egg, followed by egg white; beat 2 to 3 minutes to thoroughly blend. Add 1 tablespoon flour and, with the mixer on low speed, beat just until blended. Set aside.

To Make Brownie Batter:

1. In a small bowl, whisk flour, cocoa and salt. In a large bowl, beat brown sugar, oil, buttermilk, egg, egg whites, and vanilla on high speed until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on low speed just until blended.

2. Set aside 1/2 cup of the brownie batter. Transfer the remaining brownie batter to the prepared pan, spreading it into the comers and smoothing the surface. Carefully pour the reserved cheesecake topping onto the batter and spread it evenly to the edges. Dot the cheesecake layer with the remaining brownie batter. Without disturbing the brownie layer, swirl the cheesecake layer with a table knife.

3. Bake for 40 to 50 minutes, just until the top is set Let cool completely in the pan on a wire rack before cutting. Makes 16 cheesecake brownies.

220 calories per brownie: 4 grams protein, 7 grams fat (2 grams saturated fat), 34 grams carbohydrate; 155 mg sodium; 37 mg cholesterol; 0 grams fiber
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Submitted by Chef Tom Cooks

1       Large sweet yellow onion
1/2 tsp   Salt
1       egg
1/4 tsp   Thyme
2 tsp        vegetable oil
1/4 tsp   Black pepper
1/2 cup   Dry bread crumbs
1/8 tsp.  Cayenne pepper, more or less to taste
1 tsp     cajun seasoning
1/2 tsp   Paprika

Cut onion into 1/2 inch thick slices. Separate slices into rings, leaving 2 layers of onion in each ring.
In a small bowl, beat egg and oil together.
In a shallow bowl, combine bread crumbs, and spices; mix well.
Dip onion rings into egg, then dredge in seasoned bread crumbs to coat. Fry the rings in hot oil.  Drain well on paper towels and enjoy. For a healthier version, bake these in the oven.

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Submitted by Barry’s Wine Notes & Memories

After the Lieser..with one of Wilhem Haag’s sons…here is his own vineyard now run by son Oliver Haag who has taken over from father and the quality has continued. He learned by Helmut Dönnhoff in the Nahe…not a bad schooling!
This is from the Juffer vineyard..the Juffer Sonnenuhr is still waiting for a cork pull….
Fritz Haag Brauneberg Juffer
Riesling Kabinett 2007
Mosel, Germany
Elegant style…dry Kabinett compared to some of the recent wines…aromatic…dances over the tongue..8.5% alcohol meant this bottle emptied quickly…vibrant wine…that started out with pear and grapes on the nose..less spritz than the Lieser…clean finish with just the right amount of sweetness.
Points 16.25 € 11

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Submitted by Wine Reviews from the Wine School

While the Wine School’s Hardy Boys wre laying waste to Spain’s porcine population yours truly was engaged in exhaustive research concerning patterns of wine consumption among Italians. Specifically, what will they be drinking as the solstice creeps over the Apennines.

My unscientific poll among winemakers, barristas, resterateurs and enoteca proprietors traversed Tuscany, meandered along the Adriatic from Rimini to Pescara, and wound through the hinterlands of Abruzzo to Rome….and yielded no consensus. Nor did a perusal of lists in a dozen or so wine bars, most of which were representative of their particular region. Which left personal observation and casual conversation as the most fruitful methods. Italians will talk wine as long as it doesn’t interfere with actually drinking the wine.

Generally speaking, they favor red wines and imbibe them year round, especially in Tuscany. They will, however, substitute lowered alcohol, less heat inducing whites as July and August descend on the peninsula So…some white wines that were shared and discussed along the way..usually accompanied by cuisine typical of the area (shocking, I know…food and wine in Italy). Whether Giovanni will be emptying these bottles or not, I certainly intend to.

Castello delle Sale 2006 “Conte delle Vipara”, Umbria IGT…..intensely fruuity and aromatic Sauvignon with a tad of Chardonnay that adds style and structure without sacrificing liveliness.

Santa Barbara 2007 “Pignocco”, Castelli di Jesi DOC….single vineyard, varietally correct Verdicchio. Not overwhelming or intense, but has definitive flavors of lemon backed by minerality and that tell tale bitter almond finish.

Careglio 2006 Arneis, Roero DOC….Fruits laced with honey - peaches, apple, pear. Textbook Roero lime and citrus blossoms highlighting the grape’s best qualities.

Cantine Sirch 2007 Ribolla Gialla, Collio DOC…Lively and youthful with spices, citrus, herbs carrying the fruit, all of it backed by mineral freshness.

San Filippo Fanti 2006 “Macchiarelle”, Sant’Antimo Bianco DOC…Trebbiano, soft and unassuming, the taste as bright as the yellow-verdant color, all summer flowers and young herbs.

Piero Mancini 2007 “Cucaione”, Vermentino di Gallura DOCG…Tropical fruit and Sardinian “macchia”, typical aromatics and good acidity. Clean and crisp, maintains the fruit throughout on a background of saline minerals and native flowers.

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