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I’m feeling nostalgic about my captivating trips to Sicily, and wish I could be there now. So the next best thing is opening a bottle of wine produced in Sicily! I love a wine that fills your senses and can connect you to a particular region and terroir. It’s magical!  Sicily Photo credit: Penny Weiss So, travel with me to Sicily via the nose and palate with these three gems! Donnafugata SurSur 2021 Grillo, Sicilia DOC SurSur is made with 100% Grillo grapes. It is an ancient indigenous variety and one of Sicily’s best-known grapes found throughout western Sicily. It is noted for its citrus flavors, sweetness, and mild acidity. Due to the innovation of winemakers, Grillo has a wide range of styles, from crisp and savory, to structured and mature. Historically, Grillo was used to produce Marsala wine because of the grape’s high sugar levels, making it ideal for producing fortified wines. However, Catarratto has taken the lead in Marsala production. It is interesting to note that in 1848 Grillo became a hybrid of Zbibbo and Catarratto. The grapes for SurSur are harvested from Donnafugata’s Contessa Entellina Estate Vineyard located in the Southwestern part of Sicily. The wine is aged in tanks for two months and then a minimum of three months in bottle before release. I have reviewed several vintages of SurSur, and it never disappoints.  Photo credit: Penny Weiss Nose: Floral, white stone fruit, melon, citrus, and a hint of basil. Palate: Fresh and lively with notes of peach, pear, tropical fruit, and a touch of herbs. Alcohol: 13.5% SRP: $24.99 Pairing suggestions: Enjoy as an aperitif or with appetizers, seafood, paninis, and salads. To quote Donnafugata, “SurSur is a fresh and fruity Grillo with a young twist.” Mandrarossa Cartagho 2018 Sicilia DOC Mandrarossa is a brand created by Cantine Settesoli, located in Menfi, on the island’s southwestern side. Cantine Settesoli was founded in 1958, and it is the largest winery in Sicily and a source of ongoing research and innovative ideas. Mandrarossa is Settesoli’s top brand which emerged in 1999. The grapes for this 100% Nero d’Avola are sourced from vineyards in Menfi at 150 meters above sea level in limestone and sandy soils. This wine is aged one year in barrique and then another four months in bottle. I reviewed the 2017 vintage in February 2022, and this 2018 vintage is just as amazing!  Photo credit: Penny Weiss Nose: Enticing aromas of berries, dark cherry, and a touch of baking spice and pepper. Palate: Blackberries, ripe cherry, spice, with a touch of plum, dates, and dark chocolate. It is fresh, with good acidy, soft, ripe tannins and subtle minerality. Alcohol: 14% SRP: $25.99 Pairing suggestions: Aged cheese, beef stew, seared tuna, pasta, or game. Vecchioflorio Marsala Superiore DOC 2018 Cantine Florio produces this fortified wine. Marsala wine is made exclusively in and around Marsala, a town in the province of Trapani in the westernmost part of Sicily. Although Marsala is commonly known as a cooking wine that enhances many recipes, a variety of Marsala wines are to be enjoyed as an aperitif or sipped with main courses and desserts. Marsala wines range from dry to sweet. This Marsala is a blend of Grillo and Catarratto grapes and is a sweet wine. One of the secrets of quality Marsala is aging, which is why Vecchioflorio ages in oak barrels of different capacities for at least 24 months and then a minimum of two months in bottle.  Photo credit: Penny Weiss Nose: Delicious notes of apricots, dried figs, licorice, and a hint of almonds. Palate: Aromas segue onto the palate with dried fruit, raisins, vanilla, and baking spice that lingers on a long finish. This is a rich and elegant wine. Alcohol: 18% SRP: $14.99 Pairing suggestions: Enjoy as an aperitif or with medium-aged cheese, green vegetables, endive with goat cheese, smoked meats, or desserts, especially chocolate! Enjoy a glass of these wines and transport you and your palate to Sicily!  Sicily Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com The month of April is ending with her classic “April showers” all weekend long. And we all know what May brings! I’m looking forward to May flowers, warmer weather, spending more time outdoors, and taking the kitchen outside for the grilling season.  Photo credit: Paul Herman Just because the warmer months are almost upon us does not mean one has to pack away the red wines along with mittens and boots. On the contrary, red wines are to be enjoyed year-round and are a great accompaniment to many summer dishes. So to kick off the season, I’ve rounded up a selection of six red wines that will pair beautifully with whatever you might have on the grill. The wines range from $13.99 to $25.00 and will not disappoint your palate.  Photo credit: Penny Weiss Bodegas Valdemar Conde Valdemar Crianza 2018 Bodegas Valdemar Winery is located in Oyon, Alava Spain, and has a history of winemaking dating back to 1889. They have 300 hectares of vineyards throughout Rioja and are considered one of the largest estates in Rioja. Grapes for this wine are a blend of 89% Tempranillo, 7% Mazuelo, and 4% Graciano sourced from estate vineyards in Rioja Alavesa and Rioja Alta. The wine is aged in American oak barrels for 17 months.  Nose: Fragrant notes of blueberries, cherry, and baking spice. Palate: Juicy dark berries, cherry, vanilla, and earthy. Tannins and acidity are well-balanced, with dark fruit lingering on a long finish. Alcohol: 14% SRP: $19 Pairing suggestions: Cheese platter, grilled meat, tuna, veggies, pasta, stews, and pizza. Veramonte Pinot Noir 2020 Viñedos Veramonte is an organic estate located at the extreme eastern end of Chile’s Casablanca Valley. The Veramonte vineyards are in both Casablanca Valley and Colchagua Valley. This wine is made with 100% Pinot Noir organic grapes from Casablanca Valley. It is aged for eight months in natural oak.  Photo credit: Penny Weiss Nose: Red berries, bing cherries, a hint of spice, and earthy. Palate: Strawberry, raspberry, and plum dance on the palate. Fresh with good acidity, silky tannins, and a long, savory finish. Alcohol: 13.5% SRP: $13 Pairing suggestions: Grilled meat and poultry, risotto, pasta, or seafood salad. Cline Eight Spur Zinfandel, Dry Creek Valley 2020 This California wine is produced by Cline Family Cellars, established in 1982, a family-owned and operated winery. The grapes for this 100% Zinfandel are sourced from Dry Creek Valley in Sonoma County, one of the oldest growing areas in California. The valley holds the daytime heat, ripening grapes until sundown when cool ocean breezes whistle through the canyon, extending the growing season to increase varietal complexity. The wine is aged in 40% new French oak for 15 months.  Photo credit: Penny Weiss Nose: Berries, dark cherry, plum, and baking spice with a hint of lavender. Palate: Aromas segue onto the palate with notes of raspberry, blackberry, blueberry, and vanilla. It is rich, smooth, and well-structured, with sour cherries and vanilla lingering on the finish. Alcohol: 14.5% SRP: $25 Pairing suggestions: Grilled anything! BBQ ribs, spicy cuisine, pizza, seared tuna, or roasted leg of lamb. Graffigna Glorious Collection Malbec 2020 Graffigna was established in 1870 when Santiago Graffigna left Italy and arrived in San Juan, Argentina, bringing with him his passion and wine expertise. It is considered one of the oldest wineries in San Juan. Today, Santiago’s vision and spirit are honored with each bottle produced, and care is taken to maintain the quality and character of the grapes. The grapes for this 100% Malbec are sourced from the Uco Valley in Mendoza. 70% was aged in French oak for 12 months, and 30% in concrete and stainless steel vats.  Nose: A touch of violet, plum, sour cherry, and baking spice tease the senses. Palate: Concentrated and juicy fruit, with aromas spilling onto the palate. Blackberry and plum linger on the finish, with soft tannins and nice acidity. Alcohol: 14.5% SRP: $18.99 Pairing suggestions: BBQ, grilled meat and veggies, mushroom risotto, stews, or a charcuterie board. Cantine Ermes Epicentro Nero d’Avola Riserva Sicilia DOC 2018 Cantine Ermes was founded in 1998 in the heart of Belice Valley in Sicily. It is a cooperative “born from the idea of young Italian minds.” They produce wines from Sicily, Veneto, and Puglia, with an impressive 10,592 hectares of vineyards spread across these territories, with the majority of vineyards in Sicily. This wine is 100% Nero d’Avola aged in 500-liter tonneaux for 18 months.  Photo credit: Penny Weiss Nose: Lovely bouquet of dark fruit, plum, berries, and baking spice. Hints of toasted oak and minerality waft through the fruit. Palate: Aromas continue onto the palate with strawberries, cherry, clove, and pepper. Soft tannins and well-balanced with a rich blackberry jam finish. Alcohol: 14% SRP: $17 Pairing suggestions: BBQ, grilled meat and fowl, marinated lamb, pasta, stew, or mature cheese. Talosa Rosso Di Montepulciano DOC Toscana 2020 Talosa is a boutique winery with 33 hectares of vineyards in the heart of Montepulciano in Tuscany and has been owned by the Jacorossi family since 1972. Their historic aging cellar dates back to the 16th century, which is in the old town center of Montepulciano, in an underground area between two of the oldest buildings in the city, Palazzo Tarugi and Palazzo Sinatti. The brick passageways contain a series of vaults and niches where the barrels are placed. The grapes for this wine are 85% Sangiovese, Merlot and Canaiolo, 15%. It is aged in stainless steel, tonneaux, and large barrels for a minimum of three months.  Photo credit: Penny Weiss Nose: Floral, strawberries, blueberries, cherries, and a hint of spice. Palate: Fresh and lively, with notes of plum and sweet cherry, a balsamic undertone, and a touch of spice on the finish. Very nice. Alcohol: 13.5% SRP: $25 Pairing suggestions: Grilled red and white meat, appetizers, seared tuna, spicy cuisine, or risotto. I hope these wines pique your interest! Below is a delicious recipe for marinated tuna steaks. It is an easy recipe to make and works using the grill, broiler, or a quick sear on the stovetop. I love it! And all of these wines will pair beautifully with it! Marinated Tuna Steaks For The Grill Courtesy of allrecipes.com  Ingredients (for four servings)
 If you try any of the above wines, please share your thoughts and pairings!
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Several months ago, I was invited to a virtual tasting of Famiglia Cecchi Wines led by their oenologist, Miria Bracali. It was a memorable sampling of wines representing a few of Cecchi’s estates in Chianti and Maremma, located in Tuscany.  Val delle Rose Estate Photo courtesy of Cecchi. In 1893, Luigi Cecchi founded the company in a small Tuscan village. It has since been passed on from one generation to the next, and today is led by brothers Cesare and Andrea, the fourth generation of the family.  Cesare and Andrea Cecchi Photo courtesy of Cecchi. The Estates Today In addition to the Cecchi estate, the family owns and oversees five other wine estates, four in Tuscany and one in Umbria.  The family’s first purchase was Villa Cerna in the early 1960s, located in Castellina in Chianti. Today there are 80 hectares of established vineyards surrounding the renovated winery. In 1996, the family purchased 25 hectares in the burgeoning wine area of Maremma. After constructing an elegant winery, they named it Val delle Rose. Located in the Municipality of Grosseto, the estate today comprises 105 hectares of mainly Sangiovese proprietary vineyards used to produce Morellino di Scansano DOCG. By the end of the 1990s, the family began to look beyond their Tuscan borders and invested in the wine area of Montefalco in Umbria. They purchased Tenuta Alzatura, 26 hectares of vineyards across three parcels, dedicated to the enhancement of native vine varieties and the production of the region’s namesake label, Montefalco Sagrantino DOCG. In 2015, the Villa Rosa estate in Castellina was added to their winemaking estate portfolio. Villa Rosa is comprised of 30 hectares of vineyards that give rise to a traditional and elegant Chianti Classico DOCG. The last acquisition was made in 2018 when the family purchased 6 hectares of vineyards in Montalcino. The estate is called Tenuta di Montalcino. Throughout all the estates, sustainable winemaking is ongoing and vital to the Cecchi family, and they “consider protecting the environment a duty for those who work in the agricultural field. Territories are to be considered a heritage that must be defended and respected.” Here are four of the eight wines sampled from the estates of Valle delle Rose, Villa Cerna, and Cecchi.  Photo credit: Penny Weiss Val delle Rose Cobalto Maremma Toscana DOC 2020 The soil in Maremma has more acid, along with sand and rocks, resulting in more sapidity in the wines. This wine is 100% Vermentino. Fifty percent of fermentation takes place in oak, 34% in amphora, and 16% in stainless steel tanks. It is aged ten months with a minimum of six months in bottle.  Photo credit: Penny Weiss Nose: Sweet, herbal, minerality, and a hint of tropical fruit. Palate: Dry and fresh, with pear, white stone fruit, vibrant acidity, sapidity, minerality, and toasted oak. A complex and delightful wine with notes of the sea lingering on the palate. Alcohol: 13.5% SRP: $45-50 Pairing suggestions: Enjoy as an aperitif or with fish, seafood, mushroom risotto, or grilled chicken. Val della Rose Poggio al Leone Morello di Scansano Riserva DOCG, 2019 This wine is 90% Sangiovese and 10% Corvina. After fermentation in stainless steel tanks, the wine is aged for a minimum of 12 months in barriques.  Photo credit: Penny Weiss Nose: Floral, red, ripe fruit, earth, and spices. Palate: Plum, cherry, minerality, smooth tannins, baking spice, and cocoa with a long finish. Alcohol: 14.5% SRP: $35 Pairing suggestions: roasted or grilled meat and game, stews, risotto, or vegetable pizza. Cecchi Chianti Classico “Storia di Famiglia”, DOCG, 2020 This is Cecchi’s first Chianti Classico wine and most distributed. It is 90% Sangiovese, 5% Cabernet Sauvignon, and 5% Corvina. The wine is aged for a minimum of two months in bottle.  Photo credit: Penny Weiss Nose: Floral, red fruit, spice Palate: Fresh red fruit with nice acidity, cherry notes, cranberry, medium tannins, good balance, and a juicy finish. Alcohol: 13.55 SRP: $20 Pairing suggestions: Game, grilled tuna, pasta with sautéed greens, or chicken. Villa Cerna Chianti Classico Riserva DOCG 2018 Produced only in the best vintage years, this wine is 95% Sangiovese and 5% Corvina. 2018 was an excellent year for Sangiovese. The grapes are sourced from vineyards used only for Riserva wines. This wine is aged 14 months in barriques and small barrels, with a minimum of nine months in bottle.  Photo credit: Penny Weiss Nose: Floral aromas with red fruit, cedar, espresso beans, and spice.
Palate: Nice balance of freshness and acidity, with ripe red fruit, cherry, berries, baking spice, mineral notes, and a long finish. Alcohol: 14% SRP: $35 Pairing suggestions: Grilled meat, game, aged cheese, chicken parmesan, or pasta. If you’ve never tried Cecchi wines, then now is the time to indulge your palate with these Tuscan gems. They are reasonably priced and available almost everywhere. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This month’s Wine & Dine features palate-pleasing treats from Sicily! Valle Dell’Acate is a family-owned company in the heart of southeastern Sicily’s historic Vittoria Classico region, in the Biddini Soprana e Sottana district near Acate. The estate is a picturesque setting surrounded by 200 acres of vineyards, certified as biological with a focus on sustainability.  Valle Dell'Acate Photo credit: Penny Weiss Founded by Giuseppe Jacono at the end of the 19th century, the Jacono family has been active in vine growing and winemaking since Vittoria became Sicily’s epicenter for exporting wine to France during the 1800s. Today the company is run by the dynamic Gaetana Jacono, part of the family’s sixth generation of winemakers.  Gaetana Jacono Photo credit: Penny Weiss Vittoria is home to Cerasuolo di Vittoria DOCG and Cerasuolo di Vittoria Classico DOCG, the first and only wines with DOCG status in Sicily, established in 2005. Cerasuolo di Vittoria DOCG is the pride of the grape growers, winemakers, and bottlers that accomplished the prestigious Protected and Guaranteed Denomination of Origin for the Cerasuolo di Vittoria and Cerasuolo di Vittoria Classico wines. Cerasuolo means ‘cherry-colored’ in Italian, and the wine is known for its cherry red to violet color with floral and fruity aromas. Only the indigenous grapes of Nero d’Avola and Frappato are allowed in the blend. It is a wine that pairs well with a variety of cuisine. Gaetana said, “The Cerasuolo, for its blend of Frappato and Nero d’Avola, is a wine that goes well with more elaborate fish dishes and walks next to the food without overpowering it.” Valle Dell’Acate Cerasuolo di Vittoria DOCG Classico The blend for this wine is 60% Nero d’Avola and 40% Frappato. It is aged 12 months in barrels and tonneaux and then bottle-aged for a minimum of nine months.  Photo credit: Penny Weiss Nose: Floral, red and dark fruit, berries, spice, and herbs. Palate: Aromas segue onto the palate with notes of minerality, nice acidity, and smooth tannins. Cherry, strawberry, and vanilla linger on the finish. Alcohol: 13.5% SRP: $28,99 Pairing suggestions: Aged cheese, risotto, game, grilled fish, or spicy cuisine. Gaetana created a special tuna entree to pair with this wine. In Gaetana’s words, “Tuna is the Sicilian fish par excellence that we find in the tradition of our cuisine in an infinite variety of recipes. The fresh tuna in Cerasuolo di Vittoria wine sauce with sweet and sour is my special recipe created for Valle dell’Acate. Our winery produces the best native wines of the area. This recipe is a meeting of flavors that unfold in a sweet and sour union of different textures and flavors. The crunchiness and sweetness of the almond combine with the caramelized consistency of onion, accompanying the sea flavor of the freshly seared tuna. Finally, the reduction of Cerasuolo di Vittoria binds all the ingredients like a velvety and spicy drape with hints of fruit. This dish represents the triumph of Sicilian flavors in a light and healthy version.” FRESH TUNA IN CERASUOLO WINE SAUCE WITH SWEET AND SOUR  Photo credit: Valle dell'Acate Ingredients (serves four) 2.2 pounds of filet of fresh tuna 1.5 fluid ounces of white vinegar oregano kosher salt 2 white onions a glass of water extra-virgin olive oil For the Syrup 1 pint of Cerasuolo di Vittoria red wine 9 ounces of sugar 1 star anise 1 tablespoon of black pepper 3 cloves 1/2 a cinnamon stick 1 handful of almonds Put the wine over a high flame in a pot with the star anise, black pepper, cloves, and cinnamon stick. Once the wine begins to boil, lower the flame until it reaches a temperature of 220° Fahrenheit (using a thermometer – it will take approximately 30 minutes). Turn the flame off. Slice the onion thinly and sauté in a covered frying pan at high heat with a bit of olive oil. Add two tablespoons of sugar and bathe with the vinegar when the onion turns a bit golden in color, then lower the flame. Salt the water and cover the onions with it. When the onion has begun to shrivel, take the cover off the frying pan and cook until the water has virtually evaporated. Sprinkle the tuna with the oregano and sear in a frying pan with a little olive oil, one minute per side. Season with a bit of salt. Pour the syrup onto a platter, place the tuna on top, and finish the dish with the onion and almonds, which have been toasted in their skins and chopped, not too finely.  Photo credit: Valle dell'Acate Enjoy!
Until next time… Saluti e buon appetito! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It is a rare occasion that I write about importers of wine and spirits. My focus is usually on the wine or spirits producer. However, I make exceptions now and then, especially when seduced by my love for Italian wine! So, I’m giving a shout-out to Votto Vines. And, since the three Italian wine samples I received were very palate-pleasing and all under $30, what’s not to write about?  Photo credit: Penny Weiss Votto Vines is a family-owned and operated business founded in 2009 and headquartered in Connecticut. Michael P Votto is the CEO and co-founder of this dynamic business, focusing on importing, marketing, and distributing fine wines produced by leading vineyards worldwide. It all began when Mike Votto took a vacation to Tuscany. After falling in love with a small winery that lacked distribution in the US, he saw a business opportunity. So he pitched the idea of starting an importing company to his family. Today, Votto Vines has 30+ employees in five states and nationwide distribution capabilities.  Michael Votto Photo courtesy of Votto Vines. Here are three wines that represent Mike’s love for Italy and mine! Nestore Bosco Montepulciano d’Abruzzo DOC 2018 Nestore Bosco is a family-run business in the province of Pescara, in Abruzzo. Founded in 1897 by Giovanni Bosco, it is led today by Nestore and Stefanio, with the fifth generation ready to step in. The company has been certified organic since 2018 and practices sustainability. This wine is 100% Montepulciano d’Abruzzo and aged for several months in Slavonian oak barrels.  Photo credit: Penny Weiss Nose: Floral, dark cherry, red berries, a hint of plum, spice, and herbs. Palate: Aromas segue onto the palate with a smooth and well-balanced finish. Alcohol: 13.5% SRP: $13 Pairing suggestions: Charcuterie board, aged cheese, pasta, roasted meat, or risotto. Castelli del Grevepesa Clemente V11 Chianti Classico DOCG 2018 Established in 1965 by Sir Armando Nunzi, Castelli del Grevepesa is a modern- day cooperative that started with 17 winegrowers and now has over 120 associate winegrowers. Their objective is to produce high-quality wines that comply with the strict regulations of the law and Consorzio del Chianti Classico, and focus on sustainability. This 100% Sangiovese is hand harvested from the Chianti Classic zone. 85% is aged in Slavonian oak barrels for 12 months, and 15% in barriques for 12 months. It remains in bottle for three months.  Photo credit: Penny Weiss Nose: Fragrant red and dark berries, plum, and baking spice aromas. Palate: Dark cherry, berries, spice, vanilla, a hint of anise with subtle acidity, soft tannins, and a long finish. Alcohol: 13.5% SRP: $16 Pairing suggestions: Roasted red meat, game, hearty stews, or pasta. Torrevento Vigna Pedale Castel del Monte Riserva DOCG 2016 With a family history that goes back to 1913, Torrevento was established by the Liantonio family in 1989 and is located in the provinces of Bari and Barletta-Andria-Trani in the Puglia region. They manage over 500 hectares of vineyards with an eye on sustainability, research, and quality. Nero di Troia is an indigenous grape to Puglia, and Torrevento was the first winery in the world to make a 100% Nero di Troia in 1992. The grapes for this wine are sourced from vines over 30 years old. It is aged in large barrels for 12 months  Photo credit: Penny Weiss Nose: Lovely aromas of cherry, raspberry, herbs, earth, and spice.
Palate: Aromas spill onto the palate with a touch of plum, berries, silky tannins, and a long finish. Alcohol: 13.5% SRP: $28 Pairing suggestions: Roasted or grilled meat, game, and white meat. Hearty soups, stews, aged cheese, or pizza. Enjoy the sip! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com For the past several years, I have delved into the wines of Alentejo, Portugal, through virtual tastings and many expressive wine samples. I have written articles about many of Alentejo’s wine producers, terroir, grapes, wine reviews, and the Sustainability program. But physically exploring this magical wine region has given me a whole new perspective. After visiting Alentejo in November, I came home with an enriched appreciation not only for the wine and how this region embraces the art of traditional and modern winemaking techniques but also for its history, culture, and cuisine. Most of all, I was awed by the impressive dedication, enthusiasm, and passion these wine producers possess.  Évora, a UNESCO World Heritage Center Photo credit: Penny Weiss Over five days, we met with 11 producers, explored vineyards and cork tree forests, sampled wines made in amphorae (a traditional and ancient way of fermenting wine in clay vessels called vinho de talha), indulged our palates with amazing cuisine, savored local olive oil, and stayed in Évora, a UNESCO World Heritage Center! So, where to begin? Alentejo is divided into eight sub-regions, so let’s explore a few of the sub-regions I visited, along with wineries, cork tree forests, and so much more, one article at a time. If Alentejo is unfamiliar, below is a short recap from a previous article I wrote. Alentejo is situated in the southern half of Portugal and covers one-third of the country. It is about a 90-minute drive from Lisbon and a must-see destination. This wine region is one of Portugal’s largest production areas and is divided into eight sub-regions, as seen on the map below.  Mostly, Alentejo enjoys a typically Mediterranean climate with some Atlantic influence. However, the sub-region of Portalegre experiences much cooler temperatures due to its proximity to the mountains. The terrain throughout Alentejo is primarily flat with gently rolling hills, and the soil varies throughout its eight sub-regions. In fact, Alentejo has the most diverse soil of any region in Portugal. Interspersed amongst the mountains, hills, and valleys, one can find soil with clay, limestone, quartz, granite, schist, sandstone, and marble. Most of the soils are non-calcareous, meaning they are neutral or more acidic. Alentejo has 51,000 acres of planted vines that enjoy 3000 hours of sunshine annually. More than 80% of the grapes grown here are red, but whites are gaining momentum, especially Antão Vaz. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil. Portugal has more than 250 indigenous grape varieties and 14 regional wine areas. It rates as the highest density of native grapes per square mile in the entire world. Imagine the blending creativity winemakers have with all these varieties at hand. For over 2000 years, blending has been a tradition for Alentejo winemakers. With so many grapes ripening at different times, winemakers have turned what might be considered a liability into an opportunity to create beautifully blended wines. So, let’s start the adventure! Our first stop is a visit to Paulo Laureano Vinhos, situated in the sub-region of Vidigueira. Vidigueira It is the most southern of the Alentejo sub-regions with more than a 2000-year history of winemaking. The Vidigueira fault is a natural landmark separating the Alto (upper) Alentejo from the Baixo (lower) Alentejo and extends from east to west. Although it is the most southern of the sub-regions, Vidigueira has the mildest climate and, for many years, dominated the production of Alentejo white wines. The soil in this sub-region is generally infertile and mainly comprised of schistose and granite. Paulo Laureano Vinhos  View of vineyards at Paulo Laureano Vinhos. Photo credit: Penny Weiss Paulo Laureano is not only an agronomist and winemaker but also taught agronomy, biology, microbiology, and oenology at the University of Évora for ten years before deciding to focus exclusively on his passion for “designing wines.” And he is the first generation in his family to make wines. Paulo said, “If you live in this country, it’s quite easy to start liking wines. You either have a passion, or you don’t!”  Paulo Laureano Photo credit: Penny Weiss Paulo continued, “Vidigueira is very different from the rest of Alentejo. The soil is mainly schist; we have dark schist that adds minerality to the wines. Most other areas are granite-based soils. This area has small slopes, whereas most of Alentejo is flat. It is hot during the day, and temperatures drop by 30º at night, which is very important for maturation.” Paulo purchased 100 hectares in Vidigueira in 2006. He kept some old vineyards with strong vines and began changing the others. “We have a selection of indigenous grapes that are separate from the rest of Alentejo. Not better or worse, just different.” He grows 12 indigenous grape varieties, six red and six white. Many of his red wines ferment in Amphorae. Red Varieties Aragonez (Tinta Roriz) Trincadeira (Tinta Amarela) Alicante Bouschet Alfrocheiro Touriga Nacional Tinta Grossa (Paulo: “very rare and only exists in Vidigueira. She is tough, and grapes are small.”) White Varieties Antão Vaz Aristo Roupeiro Verdelho Terrantez Loureiro When asked if he planned to go organic, Paulo’s reply was this. “Our philosophy and focus is sustainability. Perhaps we might go organic in the future. Our concern these days is not about treating the vineyards, but finding ways to give the plants more resistance and support against disease.” Paulo considers himself a minimalist winemaker, allowing the true essence of aromas and flavors to take center stage. We tasted ten of his wines, all impressive! Below is a slide show and a review of four of the ten wines I tasted. (Photo credits: Penny Weiss) Maria Teresa Laureano Verdelho DOC Alentejo-Vidigueira 2018
Fermented in stainless steel and aged in bottle. Fresh and vibrant with citrus, minerality, & tropical aromas. The palate presents with honeysuckle, citrus, minerality, and salinity. Dolium Escolha Branco DOC Alentejo-Vidigueira 2019 This 100% Antão Vaz is their top white wine. Grapes are sourced from the oldest (80+ years)vineyard. This wine is fermented and aged for eight months in new French oak barrels. The nose has hints of floral and citrus with minerality, spice, and elegant notes of tropical fruit segueing onto the palate with freshness, complexity, spice, fennel, and a long finish. Selectio Touriga Nacional DOC Alentejo-Vidigueira 2013 Touriga Nacional is one of the most famous Portuguese red grape varieties and is considered the queen of Portuguese reds. Paulo only produces this wine in years of excellence. It is fermented in stainless steel vats and aged in French oak barrels. It has aromas of rich, dark fruit, spice, and earth with minerality. The palate offers lush berries, jam, and spice. It is beautifully balanced and smooth with a long finish. Dolium Reserva Tinto DOC Alentejo-Vidigueira 2015 This wine is only produced in years of excellent quality and is Paulo’s top red wine. It is a blend of ten varieties, of which only three are identifiable, Alicante Bouschet, Alfrocheiro, and Tinta Grossa. The wine is fermented in open tanks and then aged in new French oak barrels, followed by a long period in the bottle. Aromas of dark fruit, herbs, spice, and a hint of tobacco segue onto the palate with well-balanced acidity. It is smooth with a long, persistent finish. Our visit to Paulo Laureano Vinhos was a great beginning to this magical trip. In my next article about Alentejo, we will visit Herdade do Rocim and Cortes de Cima, also located in Vidigueira. So stay tuned for wine and gastronomic adventures! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com This month we’re traveling to Jumilla, a small wine region in southeastern Spain, to bring you treats for the palate!  Photo courtesy of Bodegas Carchelo. For an in-depth exploration of Jumilla, and its star grape Monastrell, the region’s principal grape variety, please click on the link below to read my article. http://thewineknitter.com/1/post/2022/01/visiting-royalty.html While visiting Jumilla in 2021, I had the opportunity to meet with the owners, David Ferraje and Helio Abellán of Bodegas Carchelo. Over a sumptuous meal, I tasted their portfolio of impressive wines. Bodegas Carchelo was founded in 1990 and is located at the foot of the Sierra del Carche mountains, reaching an altitude of 1371 meters above sea level. They have estate vineyards situated in five subregions of Jumilla, each with varying soil profiles and climate exposures that add to the character of these wines. In addition to producing high-quality wines, Bodegas Carchelo also focuses on respecting and protecting the environment. So let’s wine and dine Jumilla style! Carchelo DOP Jumilla 2020  Carchelo is an award-winning organic certified and vegan-certified wine made with 100% Monastrell. The grapes are hand-harvested from various estate vineyards with different soils, altitudes, and exposures to seek the balance and character typical of this territory. This wine is aged for six months in 225-liter French oak barrels and a minimum of three months in bottle.  Photo credit: Penny Weiss Nose: Red fruit, berries, plum, and spice. Palate: A fresh and lively wine with notes of red and dark berries, spice, balsamic, balanced acidity, and it is smooth with a persistent finish. Alcohol: 14.5% SRP: $16.99 Pairing suggestions: Medium cheese, pasta, tapas, and charcuterie. Bodegas Carchelo suggests pairing this wine with a traditional Spanish dish. Tortilla De Patata (Spanish omelet)  Tortilla de Patata is a traditional dish commonly served throughout Spain. It is offered in cafes and bars as a tapa or appetizer and served as a light dinner in Spanish homes. Since there are so few ingredients, the key to making a perfect dish is to use excellent olive oil and fresh eggs. The oil is used for cooking the potatoes, and its flavor can be tasted throughout the finished dish.
The Spruce Eats provided the following recipe that serves six as an entree or 8-10 servings as an appetizer. Prep time: 15 minutes Cook time: 30 minutes Cool time: 15 minutes Ingredients: 6 - 7 medium Yukon potatoes peeled 1 medium yellow onion diced into 1/4” pieces 1/2 tablespoon kosher salt, or to taste 1 1/2 to 2 cups Spanish olive oil 5 large eggs Instructions: 1) Hand slice the peeled potatoes in half lengthwise. Then, with the flat side down, cut the potatoes into approximately 1/8-inch thick pieces. 2) Place the potatoes and onions in a large bowl, sprinkle with salt, and gently mix together. 3) In a large, heavy, nonstick frying pan, heat 1 1/2 cups of olive oil over medium-high heat. Carefully place the potato-onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes. Turn down the heat slightly so the potatoes do not burn—you want them to fry slowly until tender and creamy. 4) Cook the mixture until the potatoes are done—if a slice of potato breaks easily when poked with a spatula, the potatoes are done. Remove the mixture from the heat and drain, or remove with a slotted spoon. Let the potatoes cool off. To speed up the process, carefully spread them out on a baking sheet. 5) Crack the eggs into a large bowl and beat them by hand with a whisk or fork. Pour on top of the cooled potato-onion mixture. Gently mix together with a large spoon. Let sit for about 5 minutes. 6) In a 9- or 10-inch nonstick pan, heat 1 to 2 tablespoons of the remaining olive oil over medium heat. Add the egg mixture, spreading it out evenly. Allow the egg to cook around the edges. Carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should not be completely cooked, and the egg will still be runny. 7) When the mixture has browned on the bottom, remove the pan from the stove and place a large dinner plate bigger than your pan on top. Turn the pan alongside the plate, so the tortilla sits on the plate. 8) Place the frying pan back on the stove and add just enough remaining oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. 9) Slide the omelet from the plate into the frying pan. Use the spatula to shape the sides of the omelet and allow it to cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 additional minutes. Next, slide the omelet onto a plate or cutting board and slice it into 6 to 8 pieces, like a pie. Enjoy with a glass of Carchelo! Until next time… Salud and disfrute de su comida! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com It is always a treat to pour a glass of Brunello Di Montalcino, but especially lovely when you can share the moment (virtually) with Count Cinzano, owner of Col d’Orcia!  Count Francesco Marone Cinzano Photo courtesy of Col d'Orcia In May 2022, I wrote an article about Col D’Orcia based on a tasting with the Count, which took place earlier that year. Here is an excerpt from the article to bring you up to speed about this most iconic winery and region. Gently rolling hills dominate the landscape of Tuscany, famous for its medieval towns, wine vineyards, striking cathedrals, and the birthplace of renowned artists such as Michelangelo, Botticelli, and Leonardo da Vinci. Amongst this beauty and history lies Montalcino, home to one of Italy’s most famous wines, Brunello Di Montalcino. The village of Montalcino sits high up on a hill with vineyards sloping down into the valley.  Montalcino is a small wine region comprised of 60,000 acres of olive groves, forests, and farmland, of which 3500 acres are devoted to wine vineyards. Count Cinzano said that only 50% of the land in Montalcino is farmed, and of that, only 15% is planted with vineyards. There are roughly 250 wineries here that produce Brunello di Montalcino.  Brunello di Montalcino was awarded the first-ever DOCG designation (Denomination of Controlled and Guaranteed Origin) in 1980, and it is considered one of Italy’s most famous and distinguished wines. DOCG is the highest designation given under the Italian wine law. Brunello di Montalcino is made exclusively from the Sangiovese grape (named ‘Brunello’ in Montalcino). The skin of the Sangiovese grape is thick and tends to deliver fruit-forward wine with bright acidity and high tannins. And, of course, climate, soil, and production play a big part in the wine’s outcome. The climate in Montalcino is warm and dry, typical Mediterranean weather. Vineyards are planted up to 500 meters in elevation, with north-facing slopes experiencing a cooler microclimate and more winds. In contrast, the southern and western-facing slopes are exposed to extreme sunlight and maritime breezes. The vines are planted in various soils such as limestone, clay, schist, volcanic soil, and galestro, which is schistous clay soil commonly found in most of Tuscany’s best vineyards. All these elements can contribute to the difference in quality, complexity, and character of the wine. Nestled amongst the hills in a setting worthy of a painting sits one of the original estates of Montalcino, Col D’Orcia, with a winemaking history that dates back to the 1700s. The estate’s name translates to “the hill overlooking the Orcia River” due to its position between the undulating hills of the Orcia River and Sant’Angelo in Colle.  Col d'Orcia estate. Photo courtesy of the estate. The estate was sold to the Cinzano family in 1973 and only had a few hectares of vineyards at the time of purchase. Count Francesco Marone Cinzano, who now owns and manages the estate, took over Col D’Orcia in 1992. He increased his father’s plantings from 70 hectares to 150+ hectares today. And 108 of those hectares are dedicated to Sangiovese. In 2010 they began the process of converting their vineyards to organic. By 2013 all wines were certified organic. And today, it is the largest certified organic vineyard in Tuscany and the third-largest owner of Brunello vineyards in Montalcino. The Count’s mission is to produce quality wines from these hills. He said, “Quality is the result of healthy fruit. We are not just winemakers; we are farmers. We grow grapes and practice biodiversity.” He pays his respect to mother nature and is always searching for excellence. His motivation to become organic was “not to change practices, but change the mindset of people by using a homeopathic and holistic approach; that is the greatest challenge to becoming organic. And the beauty of protecting this special environment is to pass it on to future generations.” As mentioned above, Brunello di Montalcino is made exclusively from the Sangiovese grape. DOCG Regulations require that Brunello di Montalcino age for a minimum of two years in oak wooden barrels and at least four months in bottle before release. The Riserva wine must age at least six months in bottle and is released a year later onto the market. And the wine can only be bottled in the location where it is produced.  At my most recent tasting we enjoyed three exceptional wines, all made with 100% Sangiovese grapes.  Photo credit: Penny Weiss Brunello Di Montalcino DOCG 2017 Count Cinzano explained that due to a year of great drought and heat wave, there was a small harvest, and only this label was produced. The wine is aged three years in 25, 50, and 75 hl. Slavonian and French oak casks and a minimum of one year in bottle before release. (hl is a hectolitre and equal to 100 liters)  Nose: Floral, herbs, ripe red fruit, plum, and cherry notes. Palate: Lush red fruit with dark cherry, plum, baking spice, herbs, and licorice. Medium tannins with fresh acidity and a long finish. Alcohol: 14.5% SRP: $63.99 Brunello Di Montalcino Nastagio DOCG 2016 The grapes for this wine were harvested from a single vineyard. Count Cinzano said this wine is the best vintage in recent history and is not produced every year. Nastagio is a five-hectare single vineyard planted in 2006 and composed entirely of Sangiovese clones specially selected from research work in partnership with the University of Florence. The wine is aged the first year in tonneaux (5 hl), then subsequent years in large “botti,” followed by an additional 12 months in bottle.  Nose: Lush red fruit aromas, baking spice, tobacco, and a hint of earth. Palate: An expressive wine with balanced acidity and smooth tannins. Notes of plum, dark fruit, licorice, and spice with a playful, sweet, and savory finish lingering on the palate. Alcohol: 15% SRP: $89.99 Poggio Al Vento Brunello Di Montalcino Riserva DOCG 2015 The grapes for this wine are sourced from a single, seven-hectare vineyard planted in 1974 called Poggio al Vento, which means “windy hill.” The first vintage was produced in 1982. The sea winds and the special soils of marl and limestone influence the vines. This wine is only produced in the best vintages and is the icon of the estate. It is aged for three years in 25 and 75hl Slavonian and French oak barrels and then for three years refinement in bottle. This wine is the only Riserva the estate produces.  Harvest at Poggio Al Vento Nose: Beautiful and intense berry notes with spice, earth, tobacco, floral, and minerality.
Palate: Complex and well-structured, aromas segue onto the palate with rich red and dark fruit, herbs, anise, and firm tannins. A very long and satisfying finish. A remarkable wine! Alcohol: 15% SRP: $172.99 Count Cinzano said, “These are wines made to serve with food. It is the concept of drinkability and enjoying wines with food.” Here are a few food pairing suggestions for the above wines: Aged cheese, meat dishes, stews, game, tomato-based pasta, grilled veggies, grilled portobello mushrooms, risotto with truffles, and dark chocolate for dessert. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Clif Family Winery, owned by husband and wife team Gary Erickson and Kit Crawford, is located in Napa Valley, California. It is a small-production estate committed to paying its respects to the land and environment and honoring the planet.  Photo courtesy of Clif Family Winery All their 90 acres of estate vineyards and farms are certified organic and certified Napa Green, a “soil-to-bottle” sustainability program.  Gary and Kit Photo courtesy of Clif Family Winery Clif Family Winery recently sent me three wines to taste, and I must say, they are good!  Photo credit: Penny Weiss Rosé of Cabernet Franc 2021  Photo credit: Penny Weiss The grapes for this 100% Cabernet Franc are hand harvested from their new CCOF-certified Valle Di Sotto vineyard in the heart of the Oak Knoll District of Napa Valley. 25% of the wine is aged in neutral French oak barrels and 75% in stainless steel for four months. Nose: Beautiful floral notes, white stone fruit, and strawberries. Palate: Delicious notes of berries, a hint of nectarine, citrus, and pear. A touch of creaminess with crisp acidity adds character to this refreshing wine. Alcohol: 12.5% SRP: $34 Pairing suggestions: Enjoy as an aperitif or serve with light appetizers, seafood, shellfish, salads, and light pasta dishes. Oak Knoll District Sauvignon Blanc 2021  Photo credit: Penny Weiss The grapes for this 100% Sauvignon Blanc are also hand harvested and sourced from the Clif Family’s new CCOF-certified Valle Di Sotto vineyard in the heart of the Oak Knoll District of Napa Valley. 88% of the wine is aged for four months in neutral French oak barrels and 12% in new French oak. Nose: Aromas of floral, citrus, white stone fruit, and a slight hint of baking spice and pineapple. Palate: Complex, fresh, juicy, and balanced with lively acidity. Aromas come together on the palate with notes of lemon zest and a long fruit finish. Alcohol: 13.6% SRP: $38 Pairing suggestions: A great aperitif, or serve with salads, fish, white meat, and savory dishes. Estate Zinfandel 2019  Photo credit: Penny Weiss This wine is 100% Zinfandel. Grapes are hand harvested and sourced from the estate’s Home Vineyard at the Clif Family Farm. The elevation is 1170 ft on the north side of Howell Mountain. They named the site “Le Colline,” which means “the hills” in Italian. The wine is aged 15 months in 20% new French oak barrels.
Nose: Cherry, berries, earthy, and a hint of cedar. Palate: Well-balanced wine with juicy notes of cherry, red berries, smooth tannins, and a shot of pepper. Subtle baking spice and fennel linger on a long finish. Lip-smacking good! Alcohol: 14.9% SRP: $65 Pairing suggestions: Smoked cheese, barbecue, white meat, grilled game, seared tuna, or mushroom risotto. Enjoy these wines all year round! No special occasion is needed! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com A few months ago, I was invited to participate in a virtual tasting of six Bardolino Cru wines presented by the Consorzio Di Tutela Chiaretto e Bardolino and led by Angelo Peretti, Director.  Photo credit: Penny Weiss Below is a brief outline of our meeting and some interesting facts! The Bardolino wine region is located in the province of Verona in the Veneto region of northeastern Italy, bordering the eastern shores of Lake Garda.  In 1825, three areas within the Bardolino winemaking region were identified and recognized by international grape merchants for their production of fine and elegant wines. These crus (subzones) are La Rocca, Montebaldo, and Sommacampagna.  In 1968 Bardolino wines were given DOC title, but the three crus were not included. It wasn’t until 2015 that the Bardolino Cru project was initiated, and in 2018 the Consorzio asked the Italian government to recognize the crus. Finally, on April 12, 2021. the wines from all three crus were officially produced with DOC title and new regulations approved by the Italian government. The name of the cru has to be written in large font above the name Bardolino on every bottle due to each cru being a subzone with its own specific regulations. Bardolino wines are made with Corvina and a small percentage of Rondinella, both indigenous red grapes of the Verona province. About 25% of the wineries are organic, which is about 18% of the vineyards, with many of the wineries converting to biodynamics. Lake Garda is the largest lake in Italy and is one of the northernmost Mediterranean climates in Italy despite its location at the foothills of the Alps. The lake water is colder than the air in summer and warmer in winter, which significantly impacts the temperature, lessening the hot summers and harsh winters here. The lake basin was shaped by glaciers from 600,000 years ago, which left behind large deposits of material, the morainic hills, deposited in the large amphitheater of Lake Garda. Bardolino region is situated on the eastern shore of this morainic amphitheater. Due to the many deposits left by the glaciers, there are 66 different soil types that the zoning project has identified. Here are three wines to tempt your palate, one from each cru.  Photo courtesy of Consorzio Di Tutela Chiaretto e Bardolino La Rocca  Photo courtesy of Consorzio Di Tutela Chiaretto e Bardolino La Rocca is named for the hill overlooking Lake Garda. It is the closest district to the shores of the lake. Wines from this cru typically have a complex bouquet that usually includes raspberry and cinnamon. Giovanna Tantini La Rocca Bardolino DOC 2020 This wine is made with Corvina and a small amount of Rondinella. The grapes are handpicked and sourced from vineyards with morainal, gravelly, calcareous, and alluvial soils. Each grape variety is vinified separately, then blended and aged, 80% in stainless steel for 15 months and 20% in 5 hectolitre tonneau for one year. It remains in bottle for three months.  Photo credit: Penny Weiss The color is bright ruby with notes of fresh berries, cherry, sweet spice, and nice acidity, and it is smooth and balanced. Serve with meat, risotto, fish, light stews, or cheese. Montebaldo  Photo courtesy of Consorzio Di Tutela Chiaretto e Bardolino The name for this cru is derived from the mountain of the same name. It is the northernmost and highest point, with higher altitudes and a cooler climate. Wines from this cru typically have aromas of strawberries and cloves. Vigneti Villanella Montebaldo Bardolino DOC Morlongo 2020 The grapes for this wine are Corvina, Rondinella, and Corvinone. They are sourced from vineyards in the south-facing morainic hills in the hinterland of the lake. The soil is clay mixed with limestone. The blend is aged in large oak casks and then time in the bottle before release.  Photo courtesy of Consorzio Di Tutela Chiaretto e Bardolino The wine is bright ruby with a hint of garnet. Lovely aromas of fresh fruit with notes of strawberry and baking spice segue onto the palate. Hints of black pepper, balsamic, and strawberry linger on the finish. Serve with pasta, risotto, grilled chicken, fish, or appetizers. Sommacampagna  Photo courtesy of Consorzio Di Tutela Chiaretto e Bardolino This cru is in the southeastern hills and is the most southern cru and the warmest. Wines lean toward notes of cherry and black pepper. Monte Del Frà Sommacampagna Bardolino DOC Bonomo 2020 The grape varieties for this wine are Corvina, Rondinella, and Molinara, sourced from vineyards with original morainic and calcareous soils. The wine is aged in wooden barrels used for the third time.  Photo credit: Penny Weiss The wine is cherry red with red berries, cherry, sweet spice, and black pepper on the nose. The palate is fresh and lively, with berries, cherry, spice, and a hint of tea and herbs. It is smooth and balanced with a long finish. Enjoy this wine with appetizers, pasta, grilled meat, poultry, tapas, or seared tuna.
While on a press trip a few years ago, I visited three wineries in Custoza DOC, Bardolino’s neighbor. (first map) Part of the tour included Monte Del Frà, owned by the Bonomo family, and where their winery headquarters are located. Sommacampagna is one of 11 territories that the Bonomo family owns throughout Verona. The tasting lineup that day included the above wine. If you want more information about Monte Del Frà, please click on the link below to read my article. thewineknitter.com/1/post/2020/01/custoza-doc-wines-worth-knowing.html The Bardolino Cru wines are elegant, expressive, light, and very food friendly. Wines from this region are worth trying. Presently, approximately 20 wineries export to the USA. I can’t wait to explore this region, visit wineries, and taste more wines! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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