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If you are searching for red, white and sparkling wines to serve this summer, look no further. This trifecta of easy-drinking wines will certainly put a smile on your face and entertain your palate.  Photo credit: Penny Weiss These wines are produced by Pasqua Vigneti é Cantine located in Verona, Italy. In January of 2019, I had the pleasure of dining with Riccardo and Alessandro Pasqua, who represent the third-generation of this family-run winery. And ever since then, I have been reviewing and enjoying their collection of wines. Please click on the menu at right to read reviews and learn about the history of this winery.  Alessandro and Riccardo Pasqua Photo credit: Penny Weiss As I’m sure you know, Verona is renowned as the setting for Shakespeare’s Romeo and Juliet. The label for Pasqua’s Romeo and Juliet PassioneSentimento and Prosecco was inspired by Shakespeare’s star-struck lovers and is a tribute to “all great passions, just like our family’s passion for wine”. The label is a photograph of the messages left daily by visitors that are posted to a 20-foot wall outside of Juliet’s house on Cappello Street in Verona. Riccardo and Alessandro felt “it was important for the label to equate Verona with Italy”. And when it comes to making these wines, Pasqua is definitely showing lots of creativity in the winemaking process. Alessandro said, “The Rosso breaks about 10 rules!”  Photo credit: Penny Weiss Romeo & Juliet PassioneSentimento Bianco, Veneto IGT 2018
This wine is made from 100% Garganega grapes. Using the appassimento technique, the grapes are left to dry for a short time in crates to enhance the sugar and floral aromas prior to maceration and fermentation. Part of the wine is aged for a few months in French oak and then blended. Lovely floral aromas mingle with notes of citrus, peach and pear that continue onto the palate with stone fruit, and a hint of apricot and melon. This wine is dry and quite refreshing with good structure, crisp acidity and a lingering finish. Serve as an aperitif or with light fare. Alcohol: 13% SRP: $16 Romeo & Juliet PassioneSentimento Rosso, Veneto IGT 2017 This wine is a blend of 40% Merlot, 30% Corvina and 30% Croatina grapes that are hand-harvested from the eastern area of Valpolicella. Like the Bianco, this is an appassimento-style wine. After harvesting, the grapes are dried in wooden crates for a few months to achieve a high sugar concentration. Because the grapes have different aging times, vinification takes place separately in steel tanks and then is blended and aged in oak barrels for three months. Alessandro Pasqua says, “This is a fun wine, inside and out”. This wine starts with a heady bouquet of berries, rose and baking spice. The palate is layered with juicy cherry notes, plum, pomegranate, anise and a hint of chocolate and spice that lingers on a long finish. It is dry and beautifully balanced with silky tannins. Serve with grilled meat, game, stews and aged cheese. Alcohol: 14% SRP: $16 PassioneSentimento Prosecco Treviso Spumante Brut, DOC This sparkling wine is made with 100% Glera grapes harvested from vineyards in the premium Conegliano subzone of Treviso. It is made using the Charmat method where the second fermentation takes place in large stainless steel tanks. What makes this Prosecco different is that the wine remains in the tank for 60 days, which is double the aging period typically identified with Prosecco production. The result offers a much finer and more elegant perlage. This Prosecco is quite aromatic with fresh fruit, pear and a touch of floral. The palate offers pear and green apple with a hint of minerality and citrus zest on the finish. This is a refreshing and balanced wine with persistent bubbles and crisp acidity. Serve as an aperitif or with appetizers or shellfish. Alcohol: 11% SRP: $16 I think you will find these wines suitable for just about any occasion. And the quality to price ratio is impressive! Until next time! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Napa Valley might be one of the smallest winegrowing regions in the world, but it is renowned for its vineyards, wineries, and of course, wine!  Photo courtesy of Visit Napa Valley The Napa Valley AVA (American Viticultural Area) became California’s first American AVA in 1981. There are approximately 46,000 vineyard acres and over 400 wineries spread across 16 AVA appellations. Napa Valley AVA is only 30 miles long and five miles across at its widest point.  Although this is a dry Mediterranean climate, within the appellations and its sub-appellations there are diverse microclimates and terrain that contribute to the grapes distinct characteristics. There are more than 34 grape varieties grown here with Cabernet Sauvignon being the most planted and Chardonnay the second.  Photo courtesy of Oberon Wines Tony Coltrin is the winemaker for Oberon Wines, which is part of the Michael Mondavi Family portfolio. Tony was born in St. Helena and is a lifelong resident of Napa Valley. Earning his oenology degree at UC Davis, he has worked in the wine industry for over 45 years. He began his career with Robert Mondavi Winery. In fact, Tony is noted for his winemaking efforts on the first vintages of Opus One as well as Robert Mondavi’s Fume Blanc. I love this quote from the Oberon website. Tony says, “Being a winemaker is not something I do every day; being a winemaker is who I am every day.”  Tony Coltrin Photo courtesy of Oberon Wines Having the advantage of being a lifelong resident, Tony knows every expression of the valley and specifically which sub-zones produce Bordeaux grapes that are exceptional. His lifelong relationships with growers throughout Napa Valley are the very essence of Oberon’s quality and consistency. Tony selects top quality fruit year after year from the finest winegrowing regions throughout Napa. I received four Oberon wine samples representing Napa Valley and Tony’s gift for winemaking. All the wines are cellared and bottled by The Michael Mondavi Family, Napa, CA.  Photo credit: Penny Weiss Sauvignon Blanc Napa Valley 2019 This is a blend of 75.6% Sauvignon Blanc and 24.4% Sauvignon Musqué. The grapes are sourced from the warm Pope Valley and cool Carneros appellations. Both cold tank fermentation and 13% barrel fermentation are used to maximize the overall fruit expression. “The cold-fermentation in-tank helps us maintain the pureness of fruit and aromatics, and barrel fermentation adds a subtle creaminess and length.”  Photo credit: Penny Weiss Floral, pear, melon and lemon aromas open to a palate of pear, honeydew, green apple, a hint of herbs and crisp acidity. The oak fermentation adds depth and richness along with a touch of creaminess. Enjoy as an aperitif or pair with seafood, grilled white meat, veggies and pasta salads. Alcohol: 13.7% SRP: $19 Chardonnay Los Carneros 2018 This is a blend of 99.7% Chardonnay and 0.3% Muscat. The grapes are sourced from cool, breezy, sun-drenched, western facing slopes of Los Carneros. After barrel fermentation the wine is aged in 33% new French oak for seven months.  Photo credit: Penny Weiss A bouquet of white flowers, pear and honey lead to a rich palate of pear, honeysuckle and apples with vanilla and caramel lingering on the finish. Fresh acidity and balanced fruit add to the expression of this wine. Enjoy as an aperitif or serve with fish, light pasta, grilled veggies, or Mediterranean fare. Alcohol: 13.7% SRP: $22 Merlot Napa Valley 2017 This is a blend of 87.7% Merlot, 10.9% Syrah and 1.4% Zinfandel. The grapes are sourced from the Oakville district. An extended maceration naturally softens the tannins and long fermentation in French oak barrels and 12 months of barrel aging.  Photo credit: Penny Weiss This wine has luscious dark fruit aromas that segue onto the palate with dark berries, plum, dark cherry and mocha. This is a well-structured wine with silky tannins and elegant notes. Pair with grilled meat, roasts, stews, or seared tuna. Alcohol: 13.9% SRP: $23 Cabernet Sauvignon Napa Valley 2018 This wine is a blend of 92.7% Cabernet Sauvignon and 7.3% other blending varietals. Grapes for this wine are sourced from Napa’s outstanding areas such as Rutherford, St. Helena, Oak Knoll, Yountville and Pope Valley. Taking the different expressions from each area and layering the fruit, Tony has created complexity and richness in this wine. It is aged for 13 months in 45% new French oak barrels.  Photo credit: Penny Weiss Lovely aromas of violet, lush dark fruit and a touch of baking spice set the stage for this elegant and expressive wine. The palate offers layers of dark berries, plum, black cherry, spice and a hint of anise. Dark cherry and bittersweet chocolate linger on a long finish. This is a well-structured wine with silky tannins and richness. Serve with grilled meat, hearty fish, pasta, or hard cheese.
Alcohol: 13.7% SRP: $25 These are complex and expressive wines and they can be enjoyed all year round. I know what I’m adding to my “pour list”. Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com When last I wrote, my wine glass and I were enjoying wines from the Russian River Valley, California. However, before I leave this golden state, I have two more wines to taste.  Photo is courtesy of The Federalist The Federalist is a wine brand created by wine producer Terlato Wines that was launched in 2010. It features a range of wines sourced from several AVAs such as Lodi, Sonoma County and North Coast. All the wines are cellared and bottled by Federalist Vineyards.  The Federalist pays homage to the Founding Fathers, Statue of Liberty and the American Bald Eagle with etched portraits on each bottle. “Born from the virtues of every forward-thinking, hard-working, red-blooded American, this is The Federalist. This Is American Craft Wine.” I received two samples from the The Federalist portfolio.  Photo credit: Penny Weiss Chardonnay 2018 This 100% Chardonnay is sourced from vineyards in Mendocino County. It is the only white wine The Federalist produces. The wine is aged in 35% new American and Hungarian oak, with a touch of French. The Hungarian oak contributes to the wine’s spicy character and the American oak rounds it out with a sweeter finish.  Photo credit: Penny Weiss This wine opens with enticing aromas of citrus, floral, apple and baking spice. The palate is layered with juicy pear, apple, sweet spice and a hint of cinnamon. It is rich and creamy with a surprisingly long finish. Serve as an aperitif or with light fare. Alcohol: 14.5% SRP: $23 Bourbon Barrel-Aged Cabernet Sauvignon 2017 This 100% Cabernet Sauvignon is sourced from vineyards in Lodi. The wine was aged for six months in American oak and then another six months in charred bourbon barrels.  Photo credit: Penny Weiss Lots of fresh red fruit aromas mix with smoke and spice. The palate offers juicy fruit, raspberry, cherry, smoke, spice and vanilla. This is a well-balanced wine with smooth tannins and just the right amount of acidity. Serve with grilled meat, summer salads, veggies and spicy cuisine.
Alcohol: 14% SRP: $21.99 Stay tuned for more adventures of the traveling wine glass! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Many of us are dreaming of places we’d like to travel to but can’t right now so instead, we are navigating through websites, movies, books and food to vicariously enjoy an otherwise unattainable and hopefully, short-lived situation. I have been traveling far and wide exploring wine regions around the world, one glass at a time. Today my wine glass and I are off to sunny California to taste Ron Rubin wines.  Photo courtesy of Ron Rubin Winery Ron Rubin Ron Rubin is no stranger to wine. Having grown up in the wine/spirit wholesale business that his father started in 1950 in Illinois, Ron decided to pursue a degree in viticulture and enology at UC Davis in the early 70s. Bitten by the bug of California wines, Ron started adding wines to the company portfolio. Ron recalled, “The salesmen could not understand how to sell these wines. What I learned early on was that I needed to take our team to California, visit the wineries, learn, and then come back to sell the wines. It worked.”  Ron Rubin Photo courtesy of Ron Rubin Winery It wasn’t until late 2011, that Ron fulfilled a 40-year dream and purchased River Road Family Vineyards and Winery in the Green Valley AVA, a subzone of Sonoma’s Russian River Valley. The winery sits in the mid-slope “sweet spot” of the Green Valley.  Green Valley – Russian River AVA Although Green Valley is one of the smallest appellations in Sonoma, it is the most consistent of any North Coast appellation in terms of soil, climate and flavor. Its trademark is the fog and Goldbridge soil. The fog that originates at the Petaluma Wind Gap in the coastal mountains defines Green Valley. Due to Green Valley’s proximity to the gap, this is the first place that the fog rolls in and the last place to burn off. Because of this, Green Valley encounters cooler morning temperatures for a longer period, more so than the northern parts of the Russian River. Temperature shifts are subtler here and the cool marine climate, cooler daytime readings and long growing season allow the grapes to slowly develop character and flavor as well as retain acidity and balance of sugars. This, in turn, adds to the complexity, aromas, lower alcohol and freshness of the wines. Goldridge soil is the most predominant type of soil here. It is 60% sand, 10% clay and 30% silt particles that are the remains from an ancient inland sea dating back three to five million years ago. The soil consists of a top layer of fine sandy loam that covers a subsoil of sandy loam and fractured sandstone. The soil provides good drainage and excellent, natural chemical balance. This is a perfect growing environment for cool-climate grapes such as Pinot Noir and Chardonnay.  Goldridge soil Photo courtesy thepressdemocrat River Road Vineyards/Ron Rubin Winery The winery has nine acres of vineyards of which 6.5 acres are devoted to growing Pinot Noir and 2.5 acres are for growing Chardonnay. Ron also buys fruit from a carefully chosen handful of growers, three of whom have been selling fruit to the winery for decades. The winery is both SIP (Sustainability in Practice) Certified and Certified Sustainable by the California Sustainable Winegrowing Alliance.  Photo courtesy of Ron Rubin Winery With his head winemaker, Joe Freeman, Ron produces two well-defined brands, Ron Rubin Wines and the River Road collection. I received seven bottles of wine representing both brands. River Road Collection Most of the wines in this portfolio are priced from $14-$20, with the exception of a Pinot Noir priced at $30. The portfolio includes an extensive range of wines established by the winery’s former owners. Ron believes that good wine should be accessible, “exceptional wines at a great value.” A signature of this collection is its easy drinking style. Ron says, “I’m a fan of low alcohol wines. I keep the alcohol in check to produce elegant wines that you can enjoy, glass after glass.”  Photo credit: Penny Weiss Un-Oaked Chardonnay 2019 Chardonnay grapes are sourced from both estate-owned and family-owned vineyards. This is a fresh, light wine with nice aromas of citrus and hints of honeysuckle. A palate of green apple, grapefruit, pear and crisp acidity makes this quite refreshing. Alcohol: 12.5% SRP: $14  Reserve Chardonnay 2018 Chardonnay grapes for this wine are sourced from the Russian River Valley. The wine is aged in both oak barrel and stainless steel tanks.  Photo credit: Penny Weiss Floral, pear and vanilla aromas segue onto the palate with hints of citrus, apple, peach and lemon zest on the finish. Bright acidity and a creamy mouthfeel blend well together. Alcohol: 13.7% SRP: $18 Reserve Cabernet Sauvignon 2018 Cabernet Sauvignon grapes are sourced from the Alexander Valley. This wine is aged for nine months in French and American oak barrels. A juicy bouquet of berries, plum and baking spice continue onto the palate with blackberry, strawberry, dark cherry and toasted oak. Fresh acidity rounds out the palate with a smooth and pleasant mouthfeel. Alcohol: 13.9% SRP: $25  Photo credit: Penny Weiss Pinot Noir Stephanie’s Cuvée 2017 Pinot Noir grapes are sourced from Green Valley and the wine is aged in 20% new French oak barrels.  Photo credit: Penny Weiss This wine opens with a bouquet of ripe red fruit, floral, baking spice and a touch of blueberry and raspberry. The palate offers lush blackberry, raspberry, spice, cocoa and a dollop of dark cherry and vanilla on the finish. It is a smooth blend of fresh acidity and tannins. Alcohol: 14.3% SRP: $30 Ron Rubin Collection These wines are mostly made with Russian River fruit made from blends of different estates that add complexity and consistency from year to year. Winemaker Joe Freeman says, “Differences in terroir are more important with Pinot Noir. For Chardonnay, it’s the clones that have more impact.” The wines carry a price tag of $14-$25.  Photo credit: Penny Weiss Pam’s UN-Oaked Chardonnay 2018 When Ron Rubin bought the winery, his wife Pam asked him to please make an un-oaked version of her favorite white grape, Chardonnay. Ron and Joe Freeman set to work and one year later, Pam’s UN-Oaked Chardonnay made its debut.  Photo credit: Penny Weiss The grapes for this wine were sourced from Clarksburg, Lodi and Mendocino County. This is a fresh fruit, off-dry wine with plenty of juiciness and moderately low-alcohol. Citrus, lots of pear, sweet apples and nectarine envelop the palate. It is balanced with just the right blend of alcohol, acidity and sugar. And yes, there is the slightest hint of effervescence Alcohol: 12.5% SRP: $14 Ron Rubin Russian River Valley Chardonnay 2018 Grapes were sourced and handpicked from an intricate blend of clones in the winery’s favorite vineyards. The grapes were barrel fermented with a mix of French and American oak. After fermentation, the wine was aged for over six months in oak barrels with another six months or so in the bottle.  Photo credit: Penny Weiss Pear, tart apples and baking spice greet the nose with an abundance of juicy pear, apples, honeydew and hints of minerality that entertain the palate. A creamy texture with a balance of bright acidity adds to the structure of this wine. Alcohol: 13.7% SRP: $20 Ron Rubin Russian River Valley Pinot Noir 2017 This wine is made mostly from Green Valley grapes grown on the estate with some grapes acquired from a few local, family vineyards. The wine was aged in new French oak barrels.  Photo credit: Penny Weiss Aromas of ripe red fruit, sweet spice, cherry, berries and a hint of herbs lead to a palate of sour cherry, cranberry, ripe red fruit, vanilla and a touch of earth. Soft tannins and crisp acidity round out this fruit-driven wine.
Alcohol: 13.7% SRP: $25 All of these wines are light, food-friendly and price approachable and they are fun to drink. Pour a little California sunshine in your wine glass! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com My last story was a virtual tour of the DÃO wine region in Portugal. Since it is so close to the Douro region, I thought it might be fun to “virtually” stop by Quinta do Crasto winery and taste a few of their wines.  Photo courtesy of Great Wine Capitals Quinta do Crasto is a fourth-generation, family-run business that has been in the family of Leonor and Jorge Roquette for more than 100 years. It is also one of the oldest winemaking estates in the Douro region. The earliest written records mentioning Quinta do Crasto and its wine production date back to 1615. One hundred forty years later, in 1756, the Douro became the first-ever demarcated and regulated wine region in the world. And in 2001, UNESCO sanctioned the Douro region as a World Heritage site. Quinta do Crasto is headquartered in the heart of Douro Valley, in Gouvinhas, a municipality of Sabrosa. It is one of the most picturesque parts of the Douro.  Photo courtesy of gouvinhas.pt Constantino de Almeida bought Quinta do Crasto in the early 20th century. He was famous for his wine house dedicated to the production of port. After his passing in 1923 Constantino’s son, Fernando Moreira d’Almeida, took on the management and production of high-quality Port wine at Quinta do Crasto. In 1981, Leonor Roquette, the daughter of Fernando Moreira d’Almeida, together with her husband Jorge Roquette assumed majority ownership and management of the estate. With the help of their sons, Miguel and Tomás and daughter, Rita they renovated and extended the vineyards and began producing Douro DOC wines, which the winery is now known for both domestically and abroad.  The Roquette family. Photo is courtesy of Quinta do Crasto The Douro may be famous for supplying the world with its production of port wine, however, it is now being praised for its succulent and refined unfortified wines, both red and white. And, Quinta do Crasto is producing top quality wines combining a state-of-the-art wine cellar with traditional methods of winemaking. In addition to port and unfortified wines, they also produce olive oil. Quinta do Crasto has four estates spread across the sub-regions of the Douro Demarcated Region of northern Portugal. The Douro experiences a hot, continental climate with each sub-region demonstrating its own unique topography, soil and water resources.  Quinta do Crasto is a 335-acre estate of which 185 acres are planted to vines located in the Cima Corgo sub-region. Most of the vineyards are on south-facing slopes that extend from the banks of the Douro River to an altitude of almost 600 meters. The soils are of schist complex types that can absorb and retain heat. This combined with dry conditions and excellent sun exposure forces the roots to grow dozens of meters deep in search of water. All of these conditions contribute to the complexity and intensity of the wines produced. Small plots of old vines that total 98 acres are located on terraces with stone retaining walls to protect these older vines, some of which are a hundred years old. Quinta do Crasto recently expanded their vineyards to the Douro Superior sub-region with a new vineyard of 371 acres. I recently received two samples of Quinta do Crasto wine from the Cima Corgo sub-region.  Photo credit: Penny Weiss Crasto White 2018 This wine is a blend of 40% Viosinho, 30% Gouveio and 30% Rabigato indigenous grapes. 85% of the blend was matured in stainless steel vats and 15% of the blend was fermented and aged in used French oak barrels for three months.  Photo credit: Penny Weiss Light lemon in color, aromas of floral, citrus and pineapple give way to a fresh and lively wine on the palate. Notes of minerality are well integrated with a creamy texture and lemon zest on the finish. Rabigato contributes to the natural acidity, Gouveio contributes citrus notes and Viosinho adds dimension and texture. Enjoy as an aperitif or serve with seafood, grilled fish, white meat and light pasta. Alcohol: 12% SRP: $20 Crasto Red 2018 This wine is a blend of 35% Touriga Nacional, 30% Tinta Roriz, 25% Touriga Franca and 10% Tinta Barroca indigenous grapes. 85% of the blend was aged in temperature-controlled stainless steel vats and 15% in French oak barrels for six months.  Photo credit: Penny Weiss Deep purple in color, this wine has a heady bouquet of fresh ripe berries, floral and baking spice. The palate offers dark berries, plum, spice, anise, a hint of pomegranate and chalky minerality. Acidity, tannins and texture are nicely balanced. Pair with grilled meat, pasta, stews and grilled tuna.
Alcohol: 14.5% SRP: $20 Both wines are well structured and exhibit freshness and balance. And, they pair well with many seasonal dishes. Pour yourself a glass of the “Douro Valley” and enjoy! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com We may not be able to travel by plane, train or car to explore wine regions at this point in time, but one can still open a bottle of wine originating from just about anywhere in the world. A bottle of wine embraces the essence of vineyards and terroir and can magically transport you to the region from whence it came. So, pour yourself a glass of wine and join me on a visit to the DÃO wine region from the comfort of your home.  Photo credit: clubdevinhosportugueses This past February, I attended a wine dinner in NYC to learn about the DÃO wine region of Portugal. Eugenio Jardim, a wine educator, Sommelier and Wines of Portugal US Ambassador, led a lively discussion and tasting of this region’s wines  Eugenio Jardim Photo credit: Penny Weiss Portugal Portugal is located in the southwest corner of Europe in the Iberian Peninsula. It is the westernmost country of Europe, surrounded by Spain to the north and east, and the Atlantic Ocean to the south and west. The country is divided into fourteen regional wine areas, each with its own unique geography and climate.  What makes Portugal so unusual with regards to wine is that it boasts a remarkable number of grape varieties that cannot be found anywhere else in the world. There are over 250 indigenous grape varieties officially registered in Portugal and many of these varieties are restricted to the national territory. The Alvarinho, Baga and Touriga Nacional grapes are probably the most widely known by name. DÃO Wine Region DÃO (pronounced “down” with the emphasis of the “n” being drawn out) is one of Portugal’s most notable wine regions located in the center of northern Portugal and south of the well-known Douro Valley. Its name is derived from the Dão River along which many of the region’s vineyards are located. Dão is surrounded on all sides by granite mountains that completely protect the region from the direct influence of the continental climate here, including the cold and rain coming from the ocean. This natural topography provides ideal conditions for the vineyards. Eugenio said, “Dão is a gift of Mother Nature. It is a very unique and special place. The region is secluded and protected by the mountains; it has a long growing season and no drastic temperature fluctuation. The mountains provide a balmy, cooling effect on the vineyards.”  Quinta do Paco Photo credit: Allison Levine/Please The Palate Vineyards are located on plateaus with lots of sun exposure, ensuring the grapes reach perfect ripeness. Typical vineyard elevations are 1300 ft. to 1500 ft. The evening brings a significant diurnal shift in temperature that allows the grapes to cool down from the daytime heat, helping to retain the acids and freshness. Eugenio said, “Winegrowers are discovering that if they move up the mountain to 2500 ft., especially on the eastern border, the high elevation has perfect growing conditions for producing very concentrated grapes.” The soil content in the Dão region is 97% granitic with some schist, which contributes to the minerality in the wine. Dão region is spread over 388,000 hectares and has seven sub-regions that cover approximately 20,692 hectares (51,131 acres) of planted vines.  Most of the vineyards and wineries are hidden and not visible from the road. Pine trees, broom, brushwood or walls obscure the vineyards and make it necessary to traverse mountain paths, riverbanks, or go through villages to find them. “Because only in secret can you produce a masterpiece. Dão wine.” A Brief History Dão is the second oldest wine region in Portugal, with the Douro being the oldest wine region, not only in Portugal but also in the world. The Douro became the first demarcated and regulated region in the world in 1756. In 1908 the Dão region was recognized for its perfect grape growing and winemaking conditions and formally became a demarcated region. The region maintained a good reputation for its wines until Dictator Antonio Salazar took power in 1932 through 1968 whereupon he decided to reform the agricultural and wine industry of Portugal. Salazar’s controlling policies was felt particularly hard when he decreed that all Dão wine had to be produced and sold by cooperatives for Portugal consumption only. The emphasis became quantity, not quality. After the old regime dismantled in 1974, changes were slowly made. In 1986 Portugal joined the EU (European Union) and rewrote its entire wine classification and demarcation system under EU rules. It was at this point Portugal began its rebirth and money started coming into the country and wine became a business. It has been flourishing ever since. Eugenio said, “Businesses started growing and with an influx of money, improvements in the wineries have been made over the years, including electricity for some. And for the first time, these wineries were able to refrigerate their tanks. Production of reds, whites, rosés and sparkling wines has increased. Refined winemaking is in place.” The Dão region became a DOC appellation (Denominação de Origem Controlada) in 1990. Younger generations of winemakers are now entering the business and embracing the traditional culture of winemaking while revolutionizing and modernizing the way wine is made and received. And what was once a male-dominated business is now seeing more female oenologists. Eugenio said that 60% of all oenology school graduates in Portugal are female. He also said, “ Wines are becoming more delicate, sophisticated and elegant.” Major Grapes Dão is home to many indigenous grape varieties. Most wines are made with the following: Red Grapes Touriga Nacional Alfrocheiro Aragonez-Tinta Roriz Jaen White Grapes Encruzado Malvesia Fina Bical Cerceal Branco Here is a description of the above grapes courtesy of Dão Rota Dos Vinhos. Touriga Nacional The noblest of the red grape varieties, it gives wines an intense red color, with purplish-blue shades when young. The resulting aromas are intense and highly complex, with traces of very ripe dark fruit flavors and a hint of the wild and the forest. The wines are full-bodied, persistent, robust on the palate and very fruity when young. They possess great potential for prolonged aging as they take on elegance and a distinct velvety aroma and taste. Alfrocheiro This grape variety contributes to the excellent balance between acids, sugars, tannins and good wine color, whilst also providing delicate fruity aromas that are reminiscent of ripe strawberries and take on greater complexity as time goes by. Aragonez – Tinta Roriz A grape variety that intensifies the aromas of ripe fruit, providing plenty of color and good alcohol levels. It is well known for its excellent balance marked by the quality of its tannins and its balance of body and acidity, resulting in very elegant, harmonious wines with a great potential for aging. Jaen The wines made from this variety are elegant, with a regular alcohol level, bright in color and very smooth, given the quality and mellowness of their tannins. But what sets this grape variety apart is its intense, delicate perfume, with a slight hint of raspberries. Encruzado This variety ranks first amongst white grape varieties. The wines are lemon in color, with a good alcohol level. They are highly delicate and elegant with complex aromas with vegetable, flower and mineral notes. Delicate and elegant in taste, they provide a notable alcohol/acidity balance. They have great potential for prolonged aging and surprise you with their freshness and persistence on the palate. This is the most balanced grape variety of the Dão region. Malvasia Fina Used to obtain lemon-colored wines, with intense, albeit simple, mainly flowery aromas, and balanced acidity and elegant finish of medium persistency. It has great potential for aging and its wines boast an extraordinary bouquet and change to a straw-yellow color. Of further note is the complexity of their aromas associated with delicacy, balance and elegance. Blended with other grape varieties from Dão, this variety transmits the “je ne sais quoi” and special personality of the white wines of the region. Bical This grape variety is used to obtain light yellow colored wines, with complex, delicate, relatively dry and elegant fruity aromas, and also provides a good alcohol level and low acidity. Cerceal Branco This grape variety produces lemon-colored wines with an intense, delicate fruity fragrance, the acidity of which gives it a lively taste. It is normally blended with other grape varieties to give them acidity and characteristic aromas. Eugenio took our palates on a “wine tour” of white and red wines. The lineup was impressive and we were not disappointed. Most of the wines were native blends except for a few bottles of 100% Encruzado, 100% Touriga Nacional and 100% Jaen. White Wines  Photo credit: Penny Weiss  Photo credit: Penny Weiss The common thread between the white wines we tasted was their complex aromas, high acidity, mineral edge and great texture. Citrus flavors played a second seat to the floral, orchard fruit and melon. All the white wines had alcohol levels hovering around 13%. Although most of the wines were blends, I had the opportunity to taste two 100% Encruzado that were elegant and left me wanting more! Eugenio said, “The Encruzado is a grape variety to keep your eye on. This variety is only used in the Dão region and can be compared to Chablis and Chardonnay. It is not widely planted and most of these grapes are blended with Malvasia Fina.” Red Wines The majority of Dão vineyards are planted with red grape varieties.  Photo courtesy of Julia Kemper Winery Red wines from the Dão tend to be lighter in style than most reds found in other wine regions of Portugal. Firm tannins, bright acidity, floral, ripe red or black fruit and spice can be found in the various styles and blends. Touriga Nacional (used for port) tends to be the main grape used in Dão red blends. All of the reds I tasted were dark ruby in color with intense aromas, yet delicate and full of complexity. Alcohol levels averaged between 12.5% and 13.5%. Having never tasted Jaen, it was a treat to try a 100% Jaen wine. It was well structured and complex with cherry, plum, spice and mouthwatering acidity. It is another age-worthy wine to put on your radar.
Simply put, Dão wines are elegant and complex, with natural acidity and age-worthiness. Not only is the Dão region a gift from Mother Nature, but the wines produced here are a gift as well! Pour a glass of Dão wine and embrace the essence of the region without ever having to leave home! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Many of us are frustrated and trying to be inventive in the kitchen as our food supplies dwindle and items become difficult to find. It is one of many challenges during our shelter in place and quarantine due to COVID-19.  While rummaging through my kitchen cabinets the other day to take stock of what was left, I discovered a large unopened bag of organic quinoa. It was like finding the Holy Grail! My mind was going a mile minute thinking of all the quinoa recipes I knew and more importantly what ingredients I had on hand that might help me endure another few weeks while sheltering in place.  Photo credit: Penny Weiss With limited supplies, I decided to make sautéed quinoa cakes. I had one shallot left, a jar of pumpkin seeds (used as a substitute for pine nuts), grated Parmesan, cranberry Craisins, dried herbs, eggs and olive oil. I know it is a strange combination of flavors, but it worked! After gently cooking the quinoa, I set it aside to cool. I combined the minced shallot, pumpkin seeds, Parmesan, Craisins and herbs, one or two beaten eggs as needed and then mixed it into the cooled quinoa, adding salt and pepper to taste. I heated up the skillet with olive oil, formed the quinoa mixture into patties and sautéed them for about five minutes on each side until they were golden brown. A few fell apart but they were very tasty, nonetheless.  Photo credit: Penny Weiss My next decision was what wine to pair with the quinoa cakes. It was a no-brainer.  Photo credit: Penny Weiss Donnafugata SurSur 2018 Grillo, Sicilia DOC SurSur is made with 100% Grillo grapes, an ancient indigenous variety from Sicily. Grillo is one of Sicily’s best-known grapes found throughout western Sicily and is noted for its citrus flavors, sweetness and mild acidity. Due to the grape’s high sugar levels, it is ideal for the production of fortified wines. Historically, Grillo was used in the production of Marsala wine. However, Catarratto has taken the lead. And now due to the innovation of winemakers, Grillo has a wide range of styles, from crisp and savory, to structured and mature. It is interesting to note that in 1848 Grillo became a hybrid of Zbibbo and Catarratto. The grapes for SurSur were 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 at least three months in the bottle before release.  Photo credit: Peny Weiss This is a “sit up and take notice” fresh wine with enticing aromas of white flowers, citrus, stone fruit and pineapple that segue onto the palate with pear, lemon and a hint of herbs. It has a nice balance of savory and fruit with moderate acidity. Serve as an aperitif or pair with light appetizers, seafood, salads and quinoa cakes! To quote Donnafugata, “SurSur is a fresh and fruity Grillo with a youthful spirit”. Alcohol: 13% SRP: $21 The quinoa cakes and SurSur were a perfect “pas de deux” of sweet and savory and my palate is quite happy!  Photo credit: Penny Weiss Stay tuned for more #stayhome adventures with limited kitchen ingredients and lots of wine!
Until next time… Stay Safe, Stay Home and Be Well! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com Zenato Winery’s tagline “The soul of Lugana and the heart of Valpolicella” encapsulates the essence of this winery located in Veneto in northeastern Italy.  Photo courtesy of Zenato Sergio Zenato and his wife, Carla, founded Zenato in 1960. Sergio’s life long dream was to create a winery and produce memorable wines reflecting the “fruits of the earth” from which they were grown. His vision was realized and today these expressive wines are the result of his tireless efforts, love for his land and passion for quality. Both children, Nadia and Alberto Zenato, now run the winery. Nadia manages the marketing and promotional activity and Alberto is the winemaker who oversees all aspects of production.  From left to right: Nadia, Carla, and Alberto Zenato Photo courtesy of Zenato Zenato has 95 hectares of vineyards that stretch from the banks of Lake Garda in Lugana to the hills of Valpolicella’s “classic zone” in the province of Verona.  The Santa Cristina estate is located in San Benedetto di Lugana where Trebbiano di Lugana grapes are grown. Lugana DOC is a small denomination that produces only white wines and is renowned for its distinctive morainic terroir of penetrating humid clay soils and rich minerals deposited by the glacial moraines of thousands of years ago. The wines are naturally high in acidity with characteristic aromas of white flowers and citrus. Zenato’s Costalunga estate in Valpolicella produces the famous grape varieties Corvina, Rondinella, and Oseleta. Valpolicella is considered the most famous red wine area in Veneto and was given DOC status in the 1960s. There are many styles produced here such as Classico, Superiore, Amarone and Ripasso and they range from light and easy-drinking to powerful and complex wines. I had the pleasure of tasting three Zenato wines that are great examples of what this winery produces.  Photo credit: Penny Weiss Lugana di San Benedetto DOC 2018 This wine is made from 100% Trebbiano di Lugana harvested from the San Benedetto vineyard on the south shore of Lake Garda.  Photo credit: Penny Weiss A pale lemon color opens to heady aromas of floral, citrus and stone fruit. Beautiful notes of white flowers, peach, pear and minerality sate the palate with a hint of apricot on the finish. This wine has a round, creamy mouthfeel that is blended nicely with crisp acidity. Drink as an aperitivo or serve with fish, light salads and Asian cuisine. Alcohol: 13% SRP: $20 Alanera Rosso Veronese IGT 2017 This wine is a blend of 55% Corvina, 25% Rondinella, 10% Corvinone, 5% Merlot, and 5% Cabernet Sauvignon. Fifty percent of the grapes harvested for this wine are partially dried for 45 to 60 days. The highly concentrated juice from this process adds an array of aromas, flavors and complexity to the blend. A period of 12 months is spent aging in French barrels with another three months of bottle aging.  Photo credit: Penny Weiss Lovely aromas of cherry, plum, tobacco, floral and spice segue onto the palate with added flavors of dried herbs, prune and vanilla. It is a perfect blend of silky tannins and acidity with the bonus of a long and luxurious finish. Serve with meat, stews, aged cheese and fatty fish. Alcohol: 13.5% SRP: $20 Ripassa Valpolicella Superiore DOC 2015 This wine is a blend of 85% Corvina, 10% Rondinella and 5% Oseleta. The Ripasso method is a technique where the Valpolicella wine is re-passed onto the pressed dried grape skins from which Amarone is made that are still warm and rich in sugar. A second alcoholic fermentation begins which increases the alcoholic content and the wine becomes richer in color and bouquet. The wine is aged in French oak for 18 months and an additional six months in the bottle before release.  Photo credit: Penny Weiss This is an elegant wine with intense aromas of dark fruit, plum, spice and forest floor. The palate is layered with rich, ripe fruit such as cherry, plum and blackberry. Hints of baking spice, dark chocolate and minerality show through with creamy tannins and are nicely balanced with acidity and alcohol on a long finish. Serve with meat, game, pasta and hard cheese.
Alcohol: 14.5% SRP: $30 These are expressive wines and a great representation of Zenato. And, they have definitely captured the heart and soul of Lugana and Valpolicella! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com For me, there is nothing like pouring a glass of wine that not only sates my palate but can also conjure up sweet memories. And this quote from Coppo says it perfectly. “We like to imagine our wines leave an emotional aftertaste. This doesn’t have anything to do with its aromas or flavors, but of a sensation that awakens memories of pleasant times.”  Photo courtesy of Coppo Piero Coppo founded Coppo winery in 1892 and it is one of the oldest family-run wineries in Italy spanning four generations. Piero’s philosophy was about making quality wine, not quantity. His sense of ethics, attention to detail, perfection, passion for the land and his vision for the future have been passed on from one generation to the next. Below is a photo of the four brothers representing the third generation with fourth-generation Luigi in the middle.  From left to right: Gianni, Paolo, Luigi, Roberto and Piero. Photo courtesy of Coppo. This historic winery is located in the famous commune of Canelli, a subzone in the province of Asti in the Piedmonte region of Italy.  Canelli is noted for its important role in history for being the birthplace of Italian sparkling wine made with Moscato Bianco grapes. Canelli became a UNESCO World Heritage Site in June 2014 and it is famous for its surrounding historic vineyards and intricate subterranean wine cellars called “Underground Cathedrals”. These cellars weave in and out of Canelli for about 20 miles. Part of these historical wine cellars are located at Coppo Winery and are a UNESCO World Heritage site. While visiting Coppo a few months ago, fourth-generation Luigi Coppo gave us a tour of these impressive cellars. He said, “In parts of this tunnel there are over 42 meters of dirt above us. The tunnels are ideal for storing wine because it is stable in here with constant and perfect temperature and humidity. This all-natural tunnel was built in the late 18th century with an addition in 1920 that took only one week to build”! Below is a slideshow of the Underground Cathedrals. Photo credit: Penny Weiss Coppo built their business producing sparkling wines, but by the beginning of the 20th century, their production expanded to making classic Piedmontese reds, most notably, Barbera. Piero’s son, Luigi (second generation) entered the business in the late 1940s and was responsible for restoring and modernizing the winery. He also brought with him a passion for French wine. During the 60s and 70s, the winery began importing wines from Burgundy and Champagne. Luigi’s four sons (third-generation) entered the family business between the 70s and 80s). Inspired by the great French wines that their father imported, the four brothers infused their personal style in the production of Metodo Classico sparkling wines and Chardonnay. Coppo is one of the first producers in the area to make Chardonnay, although Chardonnay and Pinot Nero have been growing in the hills around Canelli since the early 1800s. Monteriolo Chardonnay is dedicated to their father Luigi and the first vintage was introduced in 1984. Here is a bottle shot of the 2017 Monteriolo Chardonnay that I tasted while at the winery. It was exquisite!  Photo credit: Penny Weiss Unlike many other wineries, the third generation made it their mission to maintain the quality of Barbera over quantity and ensure that its elegant character was preserved. This brought about a change for stricter management in the vineyards, lower yields, hand harvesting and introducing barriques during maturation, making Coppo at the cutting edge of Barbera’s rebirth. These changes helped to give the wines more complexity and richness. The 1984 Barbera d’Asti Pomorosso was the first harvest, becoming the symbol of the winery. The fourth-generation, cousins Max and Luigi, are focusing on “a new style of communication”, called the Internet! By engaging the younger generation of wine lovers while blending “a lighter side of wine” with traditional values they hope to introduce their palates to affordable and quality wine. Today, the major part of Coppo production is focused on Barbera, Metodo Classico sparkling wines, Chardonnay and Moscato d’Asti. Coppo also makes classic DOCG Piedmontese wines such as Gavi and Barolo. It is interesting to note that due to the winery’s historical importance, they have been granted permission to make Barolo outside of its zone of production. The Coppo estate covers over 52 hectares of vineyards with the heart of productive vineyards in Monferrato in Southern Piedmont. Here is where Moscato Bianco and Pinot Nero are grown. Barbera grapes are grown in Agliano Terme and Castelnuovo Calcea located in the heart of the subzone, Nizza. Coppo also manages the estate La Rocca situated in Monterotondi di Gavi, where the Cortese grapes are grown. As stated by Coppo, “Since 2001, Coppo winery has followed an official protocol for integrated agriculture that sustains farming practices with low environmental impact. The winery goes above and beyond the regulations, and for several years now has decided to follow agricultural methods in the spirit of organic and biodynamic agriculture, while not being officially certified.” I asked Luigi how climate change might be affecting vineyards and production. His reply, “Climate change exists and of course, it is impacting our vineyards and production. What we are experiencing in the last years is an anticipated ripeness of our grapes, which means an anticipated harvest. It does not mean this is worse or better but we have to follow nature. We are experiencing higher temperatures now and that means higher alcohol. But please consider alcohol is not a problem if the wine is well balanced. For some specific varieties such as Barbera, we cannot control or decide what is the right amount of alcohol because we have to manage the acidity and so we have to pick the grape when the grape is ripe. We can pick grapes earlier but it won’t work out well.” I asked Luigi what the biggest challenge Coppo might be facing in the vineyards. He responded, “There is not a specific challenge. According to my father and uncles stories back in the day, the harvest season was more or less predictable. Today it is different and we have to “react” quickly. Every day is different and every harvest (thank god) is different too.” Upon my return home from visiting the Coppo estate, I received six bottles of their wines. The wines transported me back to Canelli “awakening memories of a special time.”  Photo credit: Penny Weiss These wines are all gems and worthy of review. Coppo Moncalvina Moscato D’Asti DOCG 2018 This wine is made with 100% Moscato Bianco di Canelli. It is a light, sweet wine with floral and stone fruit aromas that transcend to the palate. It has a natural light fizziness and is very refreshing. Alcohol: 5% SRP: $15  Photo credit: Penny Weiss Coppo Costebianche Chardonnay 2017 This is 100% Chardonnay that is harvested from Piemonte DOC appellation. 20% of the must is fermented and aged on fine lees in French oak barrels of 2nd and 3rd-year use. This is a delightfully fresh and fragrant wine with notes of floral, stone fruit, apple and a hint of lemon. Alcohol: 12.5% SRP: $20  Photo credit: Penny Weiss Coppo La Rocca Gavi DOCG 2018 Gavi is a classic white Piedmontese wine made with 100% Cortese grapes. Cortese is one of the region’s oldest native grapes. The Tenuta La Rocca vineyard has marly calcareous soils that contribute to the wine’s mineral complexity. Fresh aromas of citrus, peach and pineapple lead to a palate of minerality, grapefruit, green apple, honeysuckle and a nice balance of fresh acidity. Alcohol: 13% SRP: $20  Photo credit: Penny Weiss Coppo L’Avvocata Barbera D’Asti DOCG 2018 This wine is made with 100% Barbera. Wonderful aromas of juicy red berries and spice tickle the nose with a palate full of lively acidity, cherry, berries, pomegranate, spice and a hint of nutmeg. Raspberry and spice linger on a long finish. Alcohol: 14.5% SRP: $17  Photo credit: Penny Weiss Coppo Camp Du Rouss Barbera D’Asti DOCG 2016 I love the story that goes with the name of this wine. “Camp del rosso” in Italian means “the redhead’s field”. ‘Camp’ in Piedmontese means vineyard. The first owner of this vineyard was a redheaded man who was so burly, he frightened the children. However, the wine is far from frightening! It is 100% Barbera that has been aged in French oak barrels for 12 months. Intense aromas of red fruit and spice lead to a palate of sour cherry, red berries, cranberry, spice and a hint of dark chocolate. This is a well-structured wine that lingers on the palate and begs for another sip. Alcohol: 14.5% SRP: $23  Photo credit: Penny Weiss Coppo Pomorosso Barbera D’Asti Nizza DOCG 2016 This wine is the most prestigious Barbera produced by Coppo. Its fame is owed to the significant part it played in the rebirth of this variety. With the release of the 2016 vintage, the wine bottle bears the new Nizza DOCG designation. This took years of collaboration to elevate the status of this vine growing region. The Coppo family along with other prominent Barbera d’Asti producers was involved in this effort and is now proud to represent this new designation.  Photo credit: Penny Weiss Grapes are sourced from 50 to 60-year-old vines in the Nizza DOCG appellation. The wines are aged from 14 to 18 months in French oak. This is a beautiful wine with nicely integrated tannins and acidity. Intoxicating aromas of red fruit, dark cherry, floral and baking spice segue onto the palate with dark plum, dark berries and a touch of sour cherry, pomegranate and herbs. I tasted the 2017 vintage while visiting Coppo and was reminded of how expressive this wine is. Alcohol: 15.5% SRP: $55 Every wine bottle is adorned with the symbol of a cherub. While visiting Coppo I photographed the statue, which sits on a shelf in their tasting room. I asked Luigi what its significance is. Luigi said, “This is a gift given from a sculptor to my great grandfather at the very beginning of the 20th century. It is a little angel (Cupido) trying to stop the fermentation of a bottle of sparkling wine (gran spumante). It became the logo and mascot of the winery.” Of course, I was secretly hoping that the cherub was trying to capture the aromas and essence of the sparkling wine!  Photo credit: Penny Weiss Although I couldn’t capture it on camera, the family motto is engraved at the cherub’s feet. “Robur et salus” (strength and health). Tasting all of these wines again was a treat for my palate. And it was wonderful to be briefly transported back to Piedmonte. Coppo definitely got it right when they said, “We like to imagine our wines leave an emotional aftertaste.” They certainly do!  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 Since my views have never changed concerning Valentine’s Day, I decided to repost part of a story that I wrote a few years ago with the addition of some wines and treats to celebrate “hearts” day!  “With Valentine’s Day almost upon us, flower and candy shops, jewelry stores and the wine and spirits industry are bedazzling us with an array of red and pink treats. Ah yes, Valentine’s Day is the one day of the year that we make a point of celebrating romance, love and friendship by expressing our affection with cards, gifts and special dinners. Personally speaking, I think we should be celebrating each other and ourselves every day! By now, you know that I’m a big proponent of “just because” when it comes to opening a bottle of wine. And that philosophy extends to buying flowers, jewelry and candy! For me, it’s the unexpected gesture of love and friendship that is the most meaningful, not because a holiday dictates it. And yes, I admit that I have on rare occasions gone overboard in celebrating Valentine’s Day. At heart, I am a hopeless romantic Whether it’s Valentine’s Day or a “just because” day, pick up some fun treats and open up a bottle of rosé, sparkling or still wine that you’ve never tried before.”  Photo credit: Penny Weiss To start your Valentine festivities this is the “perfect pairing” of wine and cheese.  Photo credit: Penny Weiss Having just returned from Piedmont, Lombardy and Veneto where I indulged in sparkling wine and out of this world cheese, I was excited to receive a sampling of Garda DOC Spumante wine and Piave DOP cheese upon my return home. Pairing these two makes so much sense when you think about how Piave DOP is surrounded by sparkling wine production. Garda DOC is made up of ten historic appellations located along the western shore of Lake Garda, the largest lake in Italy. As you can see from the map below, Garda DOC is partially in Lombardy and then continues on to a small area in Veneto.  These sparkling wines are produced in both the Metodo Classico and Charmat method and range in style from Brut Nature to Demi-Sec. The Consorzio Garda DOC was founded in 1996 to protect the value of the wines and to ensure that all rules of production are followed. Cantina Di Custoza Spumante Extra Dry, Garda DOC 2018 This wine opens with delightful floral and fruit aromas that lead to a palate of fine bubbles with notes of pear, peach, honeysuckle and minerality. It is light and refreshing! The gentle fruit and floral flavors of the wine combined with the nutty flavors of the cheese are divine. Alcohol: 11.5%  Photo credit: Penny Weiss Piave DOP is a hard, cooked curd cheese that is only produced from indigenous Italian cattle breeds in the Dolomites area of the Belluno province in Italy’s Veneto region. The Consorzio Di Tutela Del Formaggio Piave was created in 2010 to protect from misuse or counterfeiting, in addition to making sure that all traditional production techniques are used. There are five different age classifications with aging being anywhere from 20 days to over 18 months. Piave Fresco D.O.P. (20/60 days), Piave Mezzano D.O.P. (61/180 days) Piave Vecchio D.O.P. (>180 days), Piave Vecchio Selezione Oro D.O.P. (>12 months) Piave Vecchio Riserva D.O.P. (more than 18 months). My cheese samples included: Piave Medium (60/180 days) This cheese has a straw-yellow color with a mild nutty flavor that imparts a nice creamy texture on the palate.  Photo credit: Penny Weiss Piave Vecchio Selezione (12 months) The color of this cheese is dark yellow showing its age. This is a rich and smooth cheese with a pronounced walnut flavor and a hint of sweetness.  Photo credit: Penny Weiss Piave DOP cheese is delightful on its own or with sparkling wine. It also makes a great addition to recipes. Here are a few more wines that I recently wrote about that will add a smile if not sparkle to your celebration. Domaine Bousquet Brut NV Chardonnay /Pinot Noir A delightful sparkling wine made with organic grapes sourced from the vineyards of Tupungato, Argentina. Beautiful aromas of citrus, apple and tropical notes segue onto the palate with hints of brioche and pear. Fine bubbles and a creamy mouthfeel add to a fresh and crisp treat. Alcohol: 12.5% SRP: $13  Photo credit: Penny Weiss Charles Heidsieck Brut Réserve NV A golden color and fine bubbles lead to a complex and elegant nose of brioche, pear, white flowers and a hint of apricot and citrus. The palate is rich with white fruit, toast and tart baked apples, with hints of cherry, citrus, toasted nuts and vanilla. It has good acidity and a creamy texture with a long, lush finish. Alcohol: 12% SRP: $69  Photo credit: Penny Weiss Pasqua Vigneti é Cantine PassioneSentimento Prosecco Treviso Spumante Brut, DOC This Prosecco is quite aromatic with fresh fruit, pear and brioche. The palate offers pear, apple, a hint of slate and lemon zest on the finish. This is a fresh and balanced wine with tiny bubbles and lovely perlage. Alcohol: 11% SRP: $16  Photo credit: Penny Weiss Bibi Graetz Bollamatta Spumante IGT NV This wine is soft pink in color with an abundance of fruit and floral on the nose. The palate offers strawberry, cherry, stone fruit, bread and citrus. Fine bubbles and crisp acidity make this a “crazily” refreshing wine! Alcohol: 12.5% SRP: $26  Photo credit: Penny Weiss Banfi Rosa Regale Brachetto D’Acqui DOCG 2019 is made with 100% Brachetto and is produced using the Charmat method. This is a well-balanced sparkling wine with just the right amount of sweetness and acidity. Aromas of roses and red berries spill onto the palate with a refreshing and soft sparkle. Alcohol: 7% SRP: $12 to $15  Photo credit: Penny Weiss Domaine de Bila-Haut “Les Vignes” Pays d’Orc Rosé 2018 This coral-colored wine has subtle but inviting aromas of floral, citrus, red fruit and minerality. The palate offers a soft array of berries, rose, herbs, minerality and a hint of watermelon. This is a dry and refreshingly crisp wine with just a trace of citrus on the finish. Alcohol: 12.5% SRP: $15  Photo credit: Penny Weiss Cuvée de la Commanderie Rosé 2018 A.O.P. Côtes de Provence This wine has a soft peach color with aromas of red berries, salinity and floral. The palate offers strawberry, raspberry, light citrus, salinity and crisp acidity. This is a dry and complex wine that displays elegance and freshness with savory taking the lead over fruit. Alcohol: 12.5% SRP: $20  Photo credit: Penny Weiss As I like to say every year, “whether you’re celebrating Valentine’s Day with loved ones, friends, family or just want to celebrate “you”, go ahead and indulge! Eat champagne truffles and pop open a bottle of wine!”
Until next time… Cheers! XOXO Penina To leave a comment or if you have an inquiry, please contact me at wineknittercomments@gmail.com |
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