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This past September, I toured the Côtes de Bordeaux region in France and had the opportunity to meet with many estate owners throughout its five appellations. Not only were the wines a treat for my palate, but the down-to-earth enthusiasm and passion for the land and all things wine were a constant presence and a joy to experience.  Photo credit: Penny Weiss My last day of this magical tour was with the Rey family, owners of Domaine des Graves d’Ardonneau. The fog was dense, and the air held an odd mixture of sweet blooms and smoke drifting from the fires burning in Bordeaux, but I was excited about the visit and ready to embrace this last adventure before returning home.  Photo credit: Penny Weiss Most of my time at Domaine des Graves d’Ardonneau was spent with Fanny Rey, whose primary role is export manager, although she likes to call herself a “poly worker.” In addition to export management, traveling, and arranging wine tastings, she works in the vineyards, helps her older brother in the cellar, and even drives the forklift. “I go where I’m needed,” Fanny said. She also divulged that she studied opera and International Business before returning to the Domaine in 2008. Fanny: “My brother knew at age seven that he wanted to be a winemaker. I didn’t want to be in the business and needed to explore other options. While away, I gained an appreciation for wine. Eventually, I realized that family, history, and heritage are important. It’s better at home.” When I asked Fanny what generation she is, she answered, “I don’t know exactly. We go back to the 18th century, but I am 4th or 5th generation for sure!” Domaine des Graves d’Ardonneau dates back to 1763. A legal document dated January 15th, 1763, proves that the family was settled here. Fanny: “Originally, it was a small village with five families. Little by little, my great-grandparents bought the existing houses and now it is just our family.” Fanny’s parents, Christian and Pascale, live at the Domaine, and Fanny and her brother Laurent live in their own homes nearby. Laurent studied at the Faculty of Oenology in Bordeaux and joined the Domaine in 2006 as a winemaker. Being is a family affair, everyone was busy, so it was catch as catch can with taking photos! Fanny explained more about the family’s history. Fanny: “Our history began with a woman. The maternal side was the strength of the family through several generations. This is important because it was usually passed from father to son, but not in our family. For generations, the business passed from mother to daughter. It wasn’t until my grandmother gave birth to my father that it changed.” I asked if any of the women made wine. Fanny. “There were no women winemakers in my family, but they helped in other ways. At one time there was a belief in France that if you allowed a woman in a wine cellar, it would not be good, and the wine would spoil. But, of course, that belief does not exist today!” And who makes the wine today? Fanny: “My grandfather, Simon, who passed away about 25 years ago, made wine. Now my father and brother are the winemakers, but mostly my brother. My grandfather (Simon) was called a heretic because he always harvested the grapes after everyone else, at least 15 days later. He said, “A good mature fruit will make a good wine. A good grape is one you want to eat.” That tradition is still used today with our harvesting. My grandfather felt it was important to go beyond what everyone else was doing. He came from Spain and began working in the Bordeaux area when he was 14.” Simon eventually met Huguette, daughter of Germaine and Remi, and once married, they worked together, expanding the domain in Huguette’s family. Sadly, Huguette passed away two days ago, shortly before this article was published. Simon named the domaine in the 1970s. And the first bottle of wine was produced under the Domaine des Graves d’Ardonneau label in 1973. Fanny: “Little by little, the wine business grew, and my grandparents began to bottle the wine and sell it in France. In 1982, my parents joined them, and they began selling the wine outside of France.” The domaine is located in Blaye, the largest of the five appellations in Côtes de Bordeaux. Blaye covers 6500 hectares located on the Gironde Estuary. The majority of vineyards here are cultivated on hillsides benefiting from ample sunshine conditions with a primarily temperate climate and a maritime influence. These fruit-forward wines also benefit from the rich terroir, with mostly clay-limestone soil around the town of Blaye. To the north, sand and gravel are suitable for Sauvignon Blanc, and more varied soils are in the southeast. Each estate is about 15 hectares, and red wine production dominates. Domaine des Graves d’Ardonneau is the exception to the rule regarding owning land in Blaye. What once was just a farm with less than ten hectares of vineyards, cereal grains, cows, chickens, and barrel making, is now 70 hectares of vineyards and an additional 30 hectares of land made up of surrounding forest to preserve the biodiversity in the vineyards. The average age of vines is about 30 years, with the oldest vines over 50 years old. They have an HVE-3 certification (high environmental value), the highest level given in France for the entire farm operation. Fanny: “We respect nature and use chemicals sparingly and with strict restrictions. Five weeks before harvest, no spraying is allowed on the vines. The chemicals used are so precise only small insects are affected. Everything else is untouched and unharmed.” The soil is clay and gravel at the top of the hills, and on the sides of the hills, it is clay and very powdery limestone. Fanny explained that when the soil is very dry, the limestone hardens like stone and helps to retain heat during the night. The valley has well-drained sandy soils. Below is a photo of the hardened limestone with copper inside. It is pretty heavy!  Photo credit: Penny Weiss The vineyards are comprised of the following grape varieties. White wines Sauvignon Blanc 9.70 hectares Colombard 0.06 hectares Red Wines Merlot 47.50 hectares Cabernet Sauvignon 5.10 hectares Cabernet Franc 1.50 hectares Malbec 0.50 hectares Domaine des Graves d’Ardonneau has 12 wines in its portfolio, two dry whites, four reds, one rosé, one sweet, three sparkling, and one limited edition. Their flagship white is a 100% Sauvignon Blanc, and they have two flagship reds, Cuvée Tradition, and Cuvée Prestige. We tasted four wines. Sauvignon Blanc 100% Five months in stainless steel vats. Aromatic, good acidity, fresh and well-balanced. Cuvée Prestige White 90% Sauvignon Blanc 10% Colombar Fermented in oak barrels and aged for eight months in new oak barrels. Very aromatic, complex and dry, with subtle tropical notes and white stone fruit. Cuvée Prestige AOC Red 80% Merlot, 10% Cabernet Sauvignon, 10% Malbec Aged 18 months. 30% in new oak and 70% in used oak. Full-bodied, light, and fruity with spice, cherry, dark fruit, nice acidity, and a touch of sour cherry on a long finish. Grand Vin AOC 65% Merlot, 25% Cabernet Sauvignon, 10% Malbec This special cuvée is not made every year. It is aged for 18 months in new oak barrels. A beautiful bouquet, concentrated and fruity with smooth tannins. These wines are worth seeking out. Check online to see where you can purchase them! Fanny talked about climate change and its impact on winemaking. Fanny: “Blaye is protected from many climate change issues, such as hail and frost, because we are close to the river. My father likes climate change because the grapes can mature longer. The intense heat began in the summer of 2003. We had some good years and some bad years. In 2007 we needed to take a different approach. We were observing three different levels of maturation on a vine. So we bought a sorting machine that senses and weighs the grapes, selecting only the mature grapes. This ensures a good quality wine. Concerning the lack of water, it is difficult, but we are lucky here because again, we are close to the river which provides microclimate conditions. But vines can still experience hydric stress. Our up-to-date technology makes it easier to address any issues. Blends will have to change because grapes are producing higher and higher sugar levels, especially Merlot.” Before ending the visit, Fanny drove me a short distance to walk in the vineyards and see their mill dating back to the 18th century. We climbed to the top of the mill, and I was greeted with breathtaking views of 20 hectares of vineyards and beyond. A video taken from the top of the mill is below, followed by a slideshow. The Domaine’s average production is 350,000 bottles/per year. 65% is sold in France, and the rest is mainly distributed in Europe, with a small presence in the USA, which they hope to change.
Fanny: “Our objective is to keep the quality high, prices low, and increase our volume.” Domaine des Graves d’Ardonneau’s motto: “A family…A passion…The expression of a terroir.” Until next time… Cheers! Penina All photos for this article are by Penny Weiss and copywrited. To leave a comment or if you have an inquiry, please contact me at [email protected] Happy New Year! Wine & Dine Time is starting off 2023 with treats from Alentejo, Portugal. Fitapreta Vinhos sits at the edge of Évora, located in Alentejo, Portugal’s largest wine region. The land and fortified manor house, Paço do Morgado de Oliveira, was founded in 1306 and was originally owned by the church.  Paço do Morgado de Oliveira Photo credit: Penny Weiss Fast forward to 2016. After being without a winery and vineyards of his own, winemaker and producer of award-winning wines, António Maçanita purchased the property in 2016 and began restorations. The estate has 126 hectares of land and 33 hectares of vineyards. One of the vineyards is the Chão dos Eremitas vineyard, which grows Tinta Carvalha, an ancient indigenous grape variety..  Photo credit: Penny Weiss On a recent visit to Fitapreta, António talked about this ancient variety. “Tinta Carvalha is a very light-skinned grape, and a light variety, with nice acidity. And one day it disappeared. It probably vanished because in the late 1980s and early 1990s wine producers were looking to make wines more concentrated and more powerful. As a result, the lighter grapes were “punished” and disappeared. We are the only ones in Portugal growing Tinta Carvalha at this moment. I want to bring back to the blends all the lighter grapes.” António is quite engaging and his enthusiasm is contagious! He has much to say about Alentejo and winemaking. And I have much more to say about him and Fitapreta. A more focused article will be forthcoming. In the meantime, let's wine and dine!  António Maçanita Photo courtesy of Fitapreta. Tinta Carvalha 2020 This wine is 100% Tinta Carvalha an ancient grape from the Chão dos Eremitas vineyard, handpicked from 51-year-old vines. The wine is aged for 12 months in stainless steel vats and is the only 100% Tinta Carvalha wine produced in Portugal.  Nose: Sour cherry, red berries, spice, and earth. Palate: Light and fresh with red fruit, cranberry, strawberry, spice, minerality and acidity. A refined balance between tannins and acidity. Alcohol: 12% SRP: $33 Pairing suggestions: meats, game, stews, grilled portobellos, or fatty fish. FitaPreta suggests this delicious and easy recipe to pair with the wine. Glazed King Oyster Mushrooms  Ingredients for four servings:
2 tablespoons unsalted butter 1 tablespoon light soy sauce 1/4 teaspoon dark soy sauce 1/2 teaspoon honey 1 clove garlic finely grated 1/4 teaspoon black pepper 1 pound king oyster mushrooms 2 tablespoons vegetable oil 1 scallion chopped Instructions: To prepare the glaze: Gently melt the butter in a small saucepan and then add the light and dark soy sauce, honey, grated garlic, and black pepper. Mix well and set aside. Clean the mushrooms and slice lengthwise in approximately 1/4 inch slices. They should be thick. Heat large pan over medium-high heat and liberally abrush with oil. Add one layer of mushrooms at a time with space in-between, making sure that they sear, not steam! Sauté each side until golden brown, about four to five minutes per side. Repeat layers until all mushrooms are cooked. After sautéing, return ALL the mushrooms back to the pan and pour the glaze over them, and immediately turn off the heat. Carefully toss the mushrooms in the glaze until they are covered. Garnish with chopped scallions and serve with rice or glass noodles. Enjoy with a glass of Tinta Carvalha! Until next time… Saúde and aproveite sua comida! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] With 2022 rapidly coming to a close, I considered writing about bubbles to open on New Year’s Eve. But then I realized I write about sparkling wine all year long. After all, bubbles aren’t just for special occasions!  Instead, I decided it would be fun to use only photos and reflect on a few of my favorite wine and spirit reviews and wine regions I traveled to this past year. It was not an easy process because I covered so much in the span of one year, including taking a few thousand photos! And during this undertaking, I realized I have so many favorites! However, feeling challenged, I selected one image for each month of 2022, highlighting a unique and educational year for me! Enjoy the slideshow. Looking ahead to 2023, The WineKnitter is gearing up for another exciting year. I have many articles in my queue to start the New Year off, which will include an exploration of wine regions such as Portugal’s impressive Alentejo, a visit to a few wineries in the Cotes de Bordeaux, interviews, wine reviews, spirits reviews, book reviews, and of course, my monthly “It’s Wine & Dine Time” column. I can’t wait to share my discoveries with you as they unfold.  Vineyards in Alentejo. Since this is my last article for 2022, I want to thank all of you who faithfully read my articles and took the time to comment and ask questions. I am grateful for your support, and I love our shared passion for all that is wine, spirits, food, and travel! May 2023 bring you new adventures, prosperity, joy, love, and, most of all, good health!  Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] When one thinks of wines from South America, Chile and Argentina are usually the countries that come to mind. However, did you know that Uruguay is South America’s fourth largest wine producer? Located between Argentina and Brazil, Uruguay is the second smallest country in Latin America. Fun fact: The name “Uruguay” means “river of the painted birds” in the indigenous Guarani language.  Uruguay’s population is only 3.4 million, less than Manhattan and Brooklyn combined! And its population is 90% European descendants, mainly from Italy and Spain, making it a considerable influence on wine production and cuisine here. Speaking of cuisine, Uruguayans are meat lovers and South America’s largest beef consumer per person per year. Beef is also the country’s number one industry. Fun fact: Uruguay has more than 11 million cattle bred naturally. That is four heads of cattle for every Uruguayan citizen!  And the wine is something to dial into! Uruguay has over 5000 hectares of vineyards with 180 active wineries, mostly family-run and now in their third and fourth generation. Two-thirds of these wineries are located in the Metropolitan Region. And it is the only South American terroir whose climate is influenced by the Atlantic Ocean. Approximately one-third of Uruguay has an Atlantic coastline. However, there are a handful of other terroirs where temperatures are determined more by land than sea. While still relatively small, it is divided into five distinct sectors: the East, and South/Southwest, where the sea has more of an impact, and the Central /Northern sectors and the Western shore, which are more continental. Below is a chart of the six winemaking regions of Uruguay.  Due to its proximity to the Atlantic Ocean, Uruguay’s terroir is more analogous to that of European wine regions such as Bordeaux, setting it apart from its South American neighbors. Both Uruguay and Bordeaux’s vineyards are planted close to estuaries and rivers and are relatively humid and mild in climate with sufficient wind and rain. In addition to the maritime environment, the soil is calcareous and rich in clay which varies among the different regions, all of which contribute to the character of these wines. Fun fact: The vineyards of Maldonado are planted above some of the oldest rocks on earth, the Río de La Plata craton, which is 2.5 billion years old. It’s all about quality winemaking here. Attention is paid to balancing perfect levels of alcohol and acidity. And production is a combination of innovative wine techniques and traditional ones. Sustainable wine growing is important here, and many vineyards are certified.  Below is a chart depicting the principal grape varieties planted. In general, whites and other varieties with shorter cycles are closer to the coast in vineyards stretching from Rocha to Maldonado through part of Canelones. The interior, which extends from Canelones to San José and Colonia, specializes in reds with longer growing cycles. Uruguay is best known for its red wine made from Tannat, its signature grape. Tannat is originally from France and produces rich wines with bold tannins, dark fruit, and spice in both aromas and flavors.  For an educational wine seminar, I recently received a selection of nine bottles of both white and red wines that demonstrate the diversity of single varietals and blends (most notably Tannat) produced in the six winemaking regions of this country. Slideshow is below. The wines range in price from $12 to $55, with a median price of $24. Suffice it to say; these wines let the terroir speak! The whites run from fresh and a bit tropical to weighty and concentrated, with white fruits, acidity, and minerality. The reds are fresh with lush dark fruit, good acidity, and minerality and range from bold to fine-grained and nuanced tannins. The lineup included a tasty Rosé Vermouth made with Tannat. It is produced in small batches and infused with botanicals and flowers. Served over ice with a slice of lemon or orange is pure heaven! Over the next few weeks or so, be on the lookout on Instagram for my reviews of these wines, along with pairing suggestions. @thewineknitter If you have yet to try wines from Uruguay, I hope I have piqued your interest. These white and red wines are a great way to introduce your palate to the next big trend coming from South America. Here is one more fun fact: Uruguay is home to the world’s longest carnival season, which lasts 50 days! In addition to wine, food, and festivities, Uruguay, is famous for its coastal resorts!  Photo credit: Guru' Guay I’m ready to wine, dine, hit the beaches, and enjoy the carnival! Are you?
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] With snow in the forecast for many of us, it’s time to light a fire, prepare a hearty meal, and open a bottle of wine. So here are three palate-pleasing red wines to sip by the fire or enjoy with a meal. And if you’re basking in balmy weather. I’ve included a fresh and sassy white wine! But, of course, all four wines are great to drink any time of year!  Photo credit: Penny Weiss Abate Lugana DOC 2021 Lugana DOC is a small denomination located on the southern banks of Lake Garda, which crosses over both the Lombardy and Veneto regions in northern Italy. Lugana is renowned for its white wines and 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. Trebbiano (Turbiana) is this region’s signature white grape. The Abate family has been growing grapes here since 1920, but it wasn’t until generations later that they produced their first wine. Abate Wine was founded in 2018 and is owned by Sergio Abate. This wine is 100% Turbiana.  Photo credit: Penny Weiss Nose: Floral, peach, apple, citrus, and minerality. Palate: White stone fruit, vibrant acidity, and minerality driven. Notes of lemon, a hint of herbs, and a creamy mouthfeel. Alcohol: 13% SRP: $10 Pairing suggestions: Enjoy as an aperitif, or serve with seafood, light appetizers, mushroom risotto, and salads. Casalforte Valpolicella Superiore DOC 2020 Riondo Winery, founded in 2008, is an offshoot of the cooperative consortium Collis Veneto Wine Group. Valpolicella is east of Lake Garda, situated in the province of Verona. Valpolicella produces the famous grape varieties Corvina, Rondinella, and Oseleta, and it is considered the most famous red wine area in Veneto. Valpolicella was given DOC status in the 1960s. Many styles are produced here, such as Classico, Superiore, Amarone, and Ripasso, and range from light and easy-drinking to powerful and complex wines. This wine is a blend of Corvina, Rondinella, Corvinone, and other grapes. It has been aged partly in stainless steel and partly in wood casks for 12 months.  Photo credit: Penny Weiss Nose: Fragrant aromas of cherry, plum, baking spice, herbs, and hints of yeast. Palate: Rich and silky with cherry, blueberry, anise, vanilla, smooth tannins, and a long finish. Alcohol: 13% SRP: $15.99 Pairing suggestions: Grilled or roasted meat, game, creamy pasta, seared tuna, or aged cheese. Talosa Nobile Di Montepulciano Riserva DOCG 2017 Talosa is a boutique winery with 33 hectares located in the heart of Montepulciano in Tuscany and is owned by the Jacorossi family since 1972. Their historic aging cellar dates back to the 16th century. It 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. In 1980 Vino Nobile became one of the first four appellations given superior status of DOCG, along with Barolo, Brunello di Montalcino, and Barbaresco. This wine is 100% Sangiovese. After carefully selecting grapes, the fermentation time is about 20-25 days at controlled temperatures in stainless steel. The maturation is for three years in new oak tonneaux and 2nd passage, big barrels, and stainless steel. The finished wine continues to age in bottle for at least six months before release. It has an aging potential of over 15 years.  Photo credit: Penny Weiss Nose: Rose petals, berries, cherry, baking spice, and earthy. Palate: Concentrated flavors of dark berries, plum, cherry, and spice. Silky tannins, nice acidity, and understated minerality. Elegant, bold, and structured with a long finish. Alcohol: 14.5% SRP: $38 Pairing suggestions: Beef, game, hearty stews, pasta, or vegetable pizza. Cuslanus Amarone della Valpolicella DOCG Classico Riserva 2015 Albino Armani Winery has been making wine since 1607. Today, the family project boasts five privately owned estates composed of 330 hectares of vineyards. The family vineyards are in three major Italian wine-growing regions: Veneto, Trentino, and Friuli-Venezia Giulia. Albino has a strong bond with the land and says, “Sustainability = Viticulture and Social Responsibility.” All of the Albino Armani vineyards since 2019 have been given the SQNPI certification. This national certification aims to help agricultural ecosystems monitor and reduce environmental impact, reducing the use of synthetic chemicals and rationalizing all agronomic practices such as fertilization and irrigation. This wine is a blend of Corvina, Corvinone, and Rondinella. The grapes are sourced from vineyards in the high hills of the Valpolicella Classico production area at 500 meters. After a careful selection in the vineyard, the grapes are put in trays and left to dry in a drying loft called “fruttaio,” located next to the winery. This “appassimento” process is very slow in order to support the concentration of sugar, structure, and aromas. In the first months of the year following the harvest, the grapes are gently pressed, and then a long and slow fermentation in contact with the skins takes place. After this, the wine is aged for a long time in big barrels and tonneaux until bottling. It is then released to the market after at least four years.  Photo credit: Penny Weiss Nose: Lovely aromas of dark cherry, berries, spice, and a hint of earth.
Palate: Fine ripe fruit with cherry, red and dark berries, fennel, sweet spice, chocolate, and fine-grained tannins. An elegant and seductive wine. Alcohol: 15.5% SRP: $59.99 Pairing suggestions: Brisket, game, pasta, vegetable stew, truffle risotto, or sip and enjoy on its own. I hope these wines have piqued your interest. I’m ready to cozy up to a roaring fire with a glass of wine and a hearty stew! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] If you are looking to dazzle your palate, celebrate a special occasion, or seek something beyond the usual wine gift this holiday season, consider these wines.  Photo credit: Penny Weiss And yes, they are pricey. However, if it is within your budget, these wines are worth exploring and will surely impress the discerning palate. Château d’Esclans Garrus 2020 This luxury cuvée is made in the heart of Provence, France, and it is considered Château d’Esclans’ finest wine. The estate refers to it as “the essence of 100-year-old vines.” It is a blend of Grenache, Vermentino and Syrah. The grapes are sourced from a single vineyard of 100-year-old vines, with fermentation and aging taking place in large French oak barrels.  Photo credit: Penny Weiss Nose: Beautiful notes of floral, peach, berries, and spice. Palate: Lush, ripe red berries, white stone fruit, vibrant acidity, and a hint of minerality. The finish is long, with baking spice, vanilla, and a touch of citrus lingering. Magnifique! Alcohol: 14% SRP: $110 Pairing suggestions: Enjoy as an aperitif or serve with appetizers, seafood, grilled chicken, Ceviche, goat cheese salad, creamy pasta, or grilled vegetables. Famiglia Pasqua Mai Dire Mai Amarone della Valpolicella DOCG 2012 Pasqua Vigneti é Cantine, established in 1925, is located in Verona, Italy. In 2019, I met with third-generation Ricardo and Alessandro Pasqua for an informative and delightful lunch and wine tasting. Included in the tasting was the 2011 Famiglia Pasqua Mai Dire Mai Amarone della Valpolicella DOCG, an unforgettable experience! So, I was very excited when I recently received the 2012 vintage! This wine is a blend of 65% Corvina, 15% Corvinone, 10% Rondinella, and 10% Oseleta. The grapes are hand-harvested and dried in crates for four months. Aging occurs in new French oak casks (70% barrels of 225 liters and 30% 500 liters) for 24 months.  Photo credit: Penny Weiss Nose: Heady aromas of plum, dark cherry, earth, spice, oak, and cocoa beans. Palate: Aromas segue onto the palate of this complex and opulent wine. Dark fruit merges with baking spice and dark chocolate for a rich, silky, well-balanced wine. The finish is long and elegant. Alcohol: 16.5% SRP: $113 Pairing suggestions: Aged cheese, grilled meat, stews, risotto, and dark chocolate desserts. To learn more about Pasqua, click on the menu at right. (Please note some stats and info have changed since the 2019 article was published.) M by Michael Mondavi Napa Valley Red Blend 2018 The new label on this bottle is a “stop-in-your-tracks” stunner. And what is inside is superb! This wine is a blend of 60% Cabernet Sauvignon, 20% Cabernet Franc, 16% Merlot, and 4% Petit Verdot sourced from a select block within volcanic hillside vineyards sitting on top of Atlas Peak. The vineyards for M by Michael Mondavi Family are sustainably farmed with a focus on biodiversity, allowing each vineyard block’s unique attributes to shine through. Michael’s son, head winemaker Rob Mondavi, Jr, crafts M by Michael Mondavi to “express the balance personified by the great Bordeaux houses, while embracing the rich opulence and plushness of Napa Valley.” Winemaker Sabrina Massola brings her expertise to the blend, inspired by Michael’s palate and guidance. The wine is aged in 60% new French oak for 20 months.  Nose: Floral, dark berries, blueberries, plum, baking spice, and herbs set the stage for this rich wine.
Palate: Dark cherry, juicy plum, berries, a touch of violet, and a hint of forest floor, with complexity and fine tannins. The finish goes on forever. This is a seductive and luxuriant wine. Alcohol: 14.5% SRP: $200 Pairing suggestions: Roasted meats and stews, mushroom risotto, hearty soups, seared tuna, or roasted duck. One doesn’t need to deplete their bank account to enjoy a bottle of wine. There are many excellent wines for under $30. However, there are times when one might feel like splurging, and these three wines are a delicious option for those “sumptuous” urges! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] This month brings treats from Côtes de Bordeaux!  Photo credit: Penny Weiss Château Biac is a stunning estate overlooking the Garonne River in Cadillac Côtes de Bordeaux. The estate’s origins date back to the 17th century and has passed through several hands over the years. Today it is owned by the Asseily family, who purchased the property in 2006  Château Biac Photo credit: Penny Weiss I had the pleasure of visiting Château Biac a few months ago, and an article about this delightful family and their impressive wines will be coming soon! In the meantime, let me tease you with their sweet wine and a paired recipe straight from Youmna Asseily’s kitchen. Secret de Château Biac 2012  “Secret de Château Biac is the summer song of the vineyard: the tune you hum when you are happy….” Château Biac This seductive sweet wine is made with 99% Semillon, and 1% Sauvignon Blanc harvested from the estate vineyards where they practice sustainable viticulture. It is made in the traditional Sauternes method and aged 14 months in French oak barrels.  Photo credit: Penny Weiss Nose: Floral notes, apricots, white stone fruit, sweet spice, vanilla. Palate: An elegant wine with spiced apricot, honey, white peach, cinnamon, and a hint of pear. Alcohol: 13% SRP: $89 Serve chilled. Youmna recommends pairing the wine with this delectable soufflé.  Photo courtesy of Château Biac Soufflé Au Fromage
Ingredients for four servings: 45 g butter (1.6 oz) 30 g flour (1/4 cup) 300 ml milk (10 oz) Salt and freshly ground pepper Pinch of grated nutmeg 1 tablespoon of Dijon mustard 4 egg yolks 6 egg whites 75 g grated cheese (2.6 oz) 1 tablespoon grated cheese *The best cheese for this soufflé is a mixture of Parmesan (1/3) and tangy Emmenthal (2/3) Instructions: 1.25 litre capacity soufflé dish (5.2 cups) Butter the soufflé dish well; sprinkle with plain breadcrumbs. Melt the butter in a saucepan, stir in the flour, cook until foaming, and pour in the milk. Bring the sauce to a boil, stirring; season with salt, pepper, and nutmeg and simmer for 2 minutes. Take the pan from the heat, stir in the mustard, and beat the egg yolks into the hot sauce, so it thickens. Let it cool slightly, stir in the grated cheese, and taste for seasoning. The mixture should be highly seasoned. The soufflé can be prepared 3-4 hours ahead up to this point. Rub the surface of the cheese mixture with butter. To finish soufflé, set the oven to very hot, 400º. Whip the egg whites until stiff. Heat the cheese mixture until it is hot to the touch. Do not heat too much, or the cheese will cook into strings. Add about a quarter of the egg whites and stir until well mixed. Add this mixture to the remaining egg whites and fold together as lightly as possible. Pour the mixture into the prepared soufflé dish and smooth the surface. Sprinkle with the tablespoon of cheese and bake in the heated oven for 30 – 35 minutes or until the soufflé is puffed and brown. (it is better to check it after 20 minutes and then every 5 minutes until you are sure of your oven; of course, leave the oven door closed. This wine and recipe are perfect for the upcoming holidays and all year round! Bon Appétit and Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] "It’s Halloween and time to celebrate! I’ve compiled some tasty "hallowines" from past articles and a few spine-tingling stories to share on this spooky but fun holiday!  Photo credit: David Menidrey Flora Springs Flora Springs is a family-run winery in Napa Valley, CA, founded in 1978 by Jerry and Flora Komes. Today, their son John and daughter Julie are the the estate proprietors, and Julie’s husband, Pat Garvey, is the vineyard director and proprietor. The property is situated among vineyards planted in the late 1800s, now part of the estate vineyards. When the Komes bought the estate, it came with a “Ghost Winery.” originally constructed in 1885. “Ghost Winery” is a term used to describe any winery between 1860 and 1900 that was non-functional and in disrepair in the early 20th century due to the Great Depression, phylloxera, and Prohibition.  Before and after photos of the Ghost Winery courtesy of Flora Springs According to Flora Springs, “Before 1919, when Prohibition began, there were an estimated 713 winery businesses in California. Following its repeal 14 years later, only 40 wineries were left. This resulted in a wave of abandoned wineries throughout the next several decades. Many wineries of the time disappeared forever; others were left in ruins.” After his parents bought the property, John completely renovated the old stone winery into a home and lives there with his wife, Carrie.  Photo credit: Penny Weiss Ghost Winery Malbec 2019 This wine is 100% Malbec and aged 18 months in French (75%) and American (25%) oak barrels. Nose: Plum, cherry, berries, baking spice, and figs Palate: Lush dark berries, black plum, cocoa, fig, spice, silky tannins, and a long finish. Flora Springs says, “It’s hauntingly delicious.” Alcohol: 14.2% Pairing Suggestions: Stews, hearty soups, grilled meat, seared tuna, or aged cheese. In addition to the Ghost Winery Malbec, Flora Springs produces a one-of-a-kind Halloween-themed label and limited edition wine. Every year since 2008, consumers look forward to these whimsical Halloween wine bottles. For the 2019 bottle, general manager and third-generation Nat Komes collaborated with New York-based artist Marc Sasso to create the All Hallows’ Eve Cabernet Franc label. The result is an image of witches dancing in the moonlight while brewing a special potion. Hmm, I wonder what that could be! All Hallows’ Eve Cabernet Franc 2019 The grapes for this 100% Cabernet Franc are sourced from a small block of the family’s estate vineyard in Rutherford. It is aged 18 months in French (80%) and American (20%) oak barrels. Nose: Red fruit, baking spice, cherry, and a hint of floral. Palate: Juicy notes of black raspberry, dark cherry, chocolate, spice, and a touch of sour cherry on a long finish. It is a balanced and well-structured wine. Alcohol: 14.2% Pairing Suggestions: Grilled meat, fowl, seared tuna, or a Halloween chocolate treat! Casillero del Diablo Once there was a winemaker named Don Melchor Concha y Toro who founded the Concha y Toro winery in Chile in 1883. He started his winery with grape varieties that he brought back to Chile from the Bordeaux region of France, with which he made exquisite wines. Don Melchor reserved an exclusive batch of these wines for himself that he kept under lock and key. According to legend, these wines continually disappeared from the cellar. So to stop the theft of these wines, Don Melchor spread a rumor that the devil himself lived in the cellar guarding the wines. Everyone became terrified, and some claimed that they had seen the devil. The rumor worked, the thefts stopped, and Don Melchor continued to enjoy his wines. To this day, the cellar is known as the “The Devil’s Cellar” and remains protected…forever!  The Devil's Cellar Photo courtesy of Casillero del Diablo Casillero del Diablo, which means “devil’s locker” in Spanish, is a legendary brand that is part of Concha y Toro’s portfolio with the “devil” logo on every bottle. The cellar is located in Pirque, close to Santiago, and is open for tours. Here are two wines from Casillero del Diablo to add devilish fun to your Halloween.  Photo credit: Penny Weiss Casillero del Diablo Reserva Red Blend DO The grapes for this red wine are a mysterious blend of Syrah and Cabernet Sauvignon sourced from Rapel Valley. The wine is shrouded in secrecy about its length of aging, but rumor has it that it spent about ten months in French oak. But there is no mystery as to this wine’s aromas and taste! Nose: Dark berries, black cherry, fig, spice, and vanilla Palate: Juicy plum, dark cherry, spice, dark chocolate, and soft tannins Alcohol: 13.5% Pairing Suggestions: Grilled meat, game, seared tuna, hearty stews, and pasta. Casillero del Diablo Reserva Cabernet Sauvignon The grapes for this wine are sourced from Central Valley DO. Its aging remains a secret closely guarded by the devil in the cellar! Nose: Intense aromas of dark berries, cherries, plum, floral, and spice. Palate: Aromas spill onto the palate with a touch of anise. It is beautifully balanced with firm tannins, dark chocolate, and plum lingering on a long finish. Alcohol: 13.5% Pairing Suggestions: Hearty or spicy cuisine, grilled meat, aged cheese, or stews. Sipping Sherry With Halloween Treats  Photo credit: Penny Weiss Sherry is a fortified wine produced in Andalucía, located in the southwest area of Spain. With over 40,000 hectares of vineyards in Andalucía, more than half of the wine produced here is in DO (denomination de origin) areas. Sherry can only be made from Palomino, Muscatel, and Pedro Ximénez white grapes. To learn about the terroir of Andalucía, how sherry is made, and all the sherry styles available, please click on the link below that will take you to an article on my website. http://thewineknitter.com/1/post/2017/10/day-606-sherry-fest.html Harveys Bristol Cream DO Jerez Xérés Cream Sherry is usually a blend of Oloroso, PX (Pedro Ximénez), or Moscatel styles but can be made in various styles. It is a semi-sweet wine that is aromatic and dark in color with classic notes of nuts and caramel. This cream sherry is a blend of 80% Palomino and 20% Pedro Ximénez grapes. It is a unique combination of Fino, Amontillado, Oloroso, and Pedro Ximénez styles of sherry that have been aged separately in the solera system, averaging seven years of aging. Harveys Bristol Cream is the only sherry made up of a blend of four different styles that exist.  Photo credit: Penny Weiss This sherry is dark amber with intoxicating aromas of dried fruit, raisins, nuts, and toffee. The palate is layered with raisins, caramel, fig, toasted almonds, and a creamy mouthfeel. This is a nice sherry to drink as an aperitif or serve with desserts, cheese, and fruit. Pour it over ice cream or serve with ice and a twist of orange. It also goes well with pumpkin muffins! Serve well chilled. Alcohol: 17.5% González Byass Alfonso Oloroso DO Jerez Xérés Oloroso (‘scented’ in Spanish) intentionally never develops flor (yeast). Aging through oxidation of up to 40+ years produces a full-bodied, aromatic, dark, and rich wine. Oloroso contains the most amount of alcohol in sherry, with levels of 18% to 20%. This dry sherry is 100% Palomino Fino. The wine is fortified to 18% alcohol and then is aged for an average of eight years in American oak casks following the traditional solera system.  Photo credit: Penny Weiss Mahogany in color, this dry sherry exudes aromas of nuts and toffee. The palate offers dried figs, salted nuts, especially peanuts, and traces of toffee and vanilla on the finish. Serve chilled. It will pair well with meats, stews, mild cheese, and dark chocolate laden with nuts. Add a splash while cooking soup or sautéing seafood. Alcohol: 18% González Byass Nectar Dulce Pedro Ximénez DO Jerez Xérés Pedro Ximénez (PX) is an intensely sweet wine and is the sweetest of the sherry styles. The grapes are dried in the sun allowing the juices to concentrate before pressing. This sherry is 100% Pedro Ximénez. The wine is fortified to 15% alcohol and then enters the Nectar solera. It is followed by an average of eight years of aging in American oak casks.  Photo credit: Penny Weiss This dark brown colored sherry emanates intoxicating aromas of raisins, prune, fig and honey. The palate is rich and unctuous, with raisins, baking spice, and toasted notes of caramel, toffee, and espresso. A hint of nuts accompanies a long finish. Enjoy it chilled as a dessert wine on its own or poured over ice cream or berries. Heavenly!
Alcohol: 15% Whether it’s a “Hallowine” or non-alcoholic “spirits” celebration, wishing you a devilishly fun-filled and safe Halloween! Until next time... Cheer! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Beginning with October and every month to follow, I will feature one wine and a pairing suggestion and recipe from the wine producer or winemaker. To get the ball rolling, I have two winners this month, both from Italy.  Photo credit: Apolo Photography San Felice Il Grigio Chianti Classico Gran Selezione DOCG 2017 San Felice estate is located in the heart of Chianti Classico in the commune of Castelnuovo Beradenga. With over 140 hectares of vineyards, 80% is devoted to Sangiovese, which is at the heart of their production. Their presence extends to the prestigious terroirs of Montalcino and Bolgheri as well. This wine is made with 80% Sangiovese, sourced from the estate’s top vineyards. The other 20% is a blend of native Tuscan varieties such as Abrusco, Pugnitello, Malvasia Nera, Ciliegiolo, and Mazzese. The wine is aged 24 months, 50% in large 60-100-hectoliter Slavonian oak casks and 50% in 225- and 500-liter French oak barriques. It is then aged in bottle for eight months.  Nose: Floral, juicy fruit, sour cherries, smoky wood, herbs, and spice. Palate: A beautiful and expressive wine with notes of plum, dark berries, and spice fused with elegance and subtlety and balanced with lush tannins and acidity. Hints of vanilla and sour cherry linger on a long finish. Alcohol: 13.5% SRP: $38.99 Pairing Suggestions: Wild game, grilled meat, aged cheese, pasta, truffle risotto, or sip with a chocolate dessert. Winemaker Leonardo Bellaccini suggests the following recipe to pair with the wine, prepared by Borgo San Felice Executive Chef Juan Quintero.  MACARONI, BEURRE NOISETTE, MUSSELS, LAMB AND ANISE Time: 20 minutes Ingredients for four servings: Sauce 100g (3.5 oz) unsalted butter (for the beurre noisette or brown butter) 120g (4.2 oz) cleaned mussels (without the shell) 100ml (3.38 fl oz) of white wine 4 garlic cloves 2 tablespoons of anise seeds 100 ml (3.38 fl oz) of mussel water Garnish 160g (5.6 oz) Fatless lamb meat (loin) 2 Nori seaweed sheets 50ml (1.6 fl oz) olive oil Black pepper 300g (10.5 oz) High Quality “maccheroncini” (pasta) Preparation Open the mussels in a pan with white wine, garlic, and parsley. Cover, and after a couple of minutes, they will be open. Turn off the heat and remove the shell of the mussels and strain its water, preserving it. Separately melt the butter and let it cook until it turns brown; add the mussel water so the butter doesn’t get burned. Add the anise and the mussels, and turn off the heat. Blend until smooth. There is no need to add salt because the mussel water is salty enough. Cook the pasta in plenty of salted water, drain and then add to the cream of butter. For serving, chop the lamb meat like a classic tartare, then season with salt, oil, and pepper, and cover with nori seaweed. On the base of the plate, arrange the lamb with seaweed, and finally, serve the pasta on top. Donnafugata Floramundi Cerasuolo di Vittoria DOCG 2020 Donnafugata has five estates throughout Sicily, with one in Vittoria located in southeastern Sicily. It is in this special region where Cerasuolo di Vittoria DOCG is produced. It is considered one of the most noteworthy wines produced in Sicily and the only wine in Sicily with a DOCG status! The indigenous grapes Nero d’Avola and Frappato are the only varieties allowed in the blend.  Nose: Intense floral aromas envelop the senses with notes of violet, cherry, red berries, and spice that segue onto the palate. Palate: This is a fresh and juicy wine with personality. Hints of rose, strawberry, and spice linger on the finish. Soft tannins and a crisp finish add to the entertainment. Alcohol: 13% SRP: $30 Pairing Suggestions: Mature cheese, risotto, seared tuna, and calamari. Donnafugata suggests pairing the following recipe with Floramundi.  Swordfish with Citrus Fruit and Pistachios
Time: 20 minutes Difficulty: Intermediate Ingredients for four servings: 4 swordfish steaks, about 200 g (7 oz) each 1 bunch of wild fennel 2 cloves of garlic 1 chili pepper a handful of sultana raisins, another of pistachios orange juice and rind juice of one lemon 1 glass of white wine 0-type flour, butter Instructions Flour the swordfish steaks. In a slightly buttered pan, sauté the garlic and chili pepper. As soon as the garlic browns, remove it. Add the floured fish and sauté. Then add the white wine, sultana raisins, wild fennel, and minced orange peel. As soon as the wine evaporates, add the orange and lemon juice and a pinch of crushed pistachios. Cover and continue cooking; if necessary, add citrus juice. Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices. Enjoy! Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Join me on a road trip to visit four unique wineries along the southeastern stretch of Sicily. It is an expanse of land filled with beautiful landscapes, historic sites, ancient ruins, and distinctive terroir that lured these wineries here. And, of course, there is lots of wine and mouthwatering local cuisine to taste!  Planeta Buonivini Winery Photo credit: Penny Weiss My last article about Sicily covered Vittoria DOCG, the final stop on my southeastern wine tour. http://thewineknitter.com/the-journal/a-taste-of-vittoria Today, we will go back to the beginning of the tour with Catania as our starting point. The sea to the east and the mountains to the west were a constant companion as we traversed the terrain, making our way south.  On our way to Siracusa, we stopped for a seaside lunch at Stravento Ristorante Sul Mare in the hamlet of Brucoli in Augusta by the Ionian Sea.  View from the restaurant Photo credit: Penny Weiss Here is a sampling of the local cuisine we enjoyed. (All slideshow photo credits: Penny Weiss) Having sated our palates, we continued on our journey south to explore a few wineries. Peter Vinding-Diers Montecarubbo Winery Montecarrubo is a small 5-hectare estate situated on the remains of an inactive volcano that exploded approximately two million years ago. It is near the town of Melilli, with breathtaking views overlooking the Ionian Sea and the bay of Augusta, between Catania and Siracusa.  Montecarrubo Winery Peter and Susie Vinding-Diers came to Sicily seeking unusual and serious terroir to plant vineyards. Peter’s extensive experience as a winemaker has taken him to places such as South Africa, Bordeaux, Brazil, Spain, Chile, and Hungry, always leaving his mark as a talented winemaker and innovator. And now, he and his wife are in Sicily making Syrah! Yes, I said Syrah. Peter said, “I tried making Nero d’Avola, but it doesn’t interest me. I’m here to make Syrah. The mutations of Syrah here are endless, and I wanted something more precise.” After finding the perfect setting, the winery was established in 2005. At the time of purchase, the land was just grass, stone, and old lava pieces. Once Peter began bulldozing the land, he discovered a “beautiful profile of perfect soils with different layers and a top layer of coral reef.” He described it as light sand with fragments of coral reef to the west with deep loamy granulated black subsoil full of oxygen. And to the east, facing the Ionian Sea, it is a former seabed with fossilized sand. “You could call this a paleolithic vineyard.”  Peter Vinding-Diers Photo credit: Penny Weiss  Susie Vinding-Diers Photo credit: Penny Weiss They planted two vineyards of Syrah in 2010. His wines from these vineyards have been rated among the best examples of Syrah in Italy. Montecarrubo is certified organic. Fermentations are spontaneous with natural yeasts, and the wine is aged in tonneaux with no filtrations. In addition to grape vines, Montecarrubo is also home to 1,300 mature Nocellara Etnea and Nocellara del Belice olive trees. These indigenous varieties, farmed organically, produce excellent organic extra virgin olive oil each autumn.  The olive trees are beyond the vineyard. Photo credit: Penny Weiss Our visit included a vertical tasting of Vignolo IGT Terre Siciliane 100% Syrah from 2012 through 2021, showing its ability to display fruitiness, depth, and elegance through all the vintages. Dark berries, minerality, soft tannins, and spice were ever present, with the 2017 vintage beginning to show more tertiary flavors. The wines are made in limited quantities and are available in several markets worldwide. So if you can find a bottle, you are in for a treat!  Photo credit: Penny Weiss  Photo credit: Penny Weiss Planeta “Buonivini” Winery Planeta was founded in 1985, but its family history of agriculture and winemaking in Sicily spans five centuries and seventeen generations. As seen on the map below, Planeta has six wine estates in five regions spread east to west in Sicily. The first vines were planted at Ulmo in 1985, and by 2015 they established their 6th winery, La Baronia at Capo Milazzo.  Today my focus is on their Buonivini Winery in Noto.  Photo credit: Penny Weiss Planeta founded this estate in 1998. Patricia Toth, responsible for production and enologist at the Etna estate, said, “We moved to Buonivini to make what is the most elegant expression for us of Nero d’Avola and Moscato.”  Patricia Toth Photo credit: Penny Weiss Buonivini has 45 hectares and three vineyards that produce DOC Santa Cecilia (100% Nero d’Avola), Controdanza, DOC (Nero d’Avola and Merlot blend), Allemanda Sicilia Noto DOC (100% Moscato Bianco, Moscato di Noto and Passsito di Noto that is made in a sweet and dry version. They also have a small area for Merlot and maintain four varieties of almond trees on seven hectares. The winery is “invisible” and underground. As Calogero Riportella, the estate’s enologist and agronomist said, “The cellar, which was built underground in 2003, preserves the landscape. The cellar also keeps the wines naturally cooler. He added, “We practice biodiversity and sustainability.”  Calogero Riportella Photo credit: Penny Weiss Calogero explained that this is the driest and hottest part of Sicily. The Mediterranean and Ionian sea come together and create a light breeze, which is very important for the vineyards. In addition, the soil has a great capacity for water retention, which is essential due to minimal rainfall of two to three times a year. With very white limey soils, it is the ideal terroir for Nero d’Avola and Moscato Bianco. Patricia said, “This is one of the most exciting areas for me, for the soil is comparable to Champagne.” All slideshow photo credits, Penny Weiss, except where noted. Patricia led us through a wine tasting of Buonivini wines, including wines from their other estates, accompanied by a delicious dinner. Santa Cecilia Noto, DOC is their top-of-the-line wine featuring 100% Nero d’Avola. Beautiful and complex. Floral notes with dark juicy fruit, spice, balsamic, and nice acidity. Controdanza Noto DOC is 85% Nero d’Avola and 15% Merlot grown in white soils. Dark berries, earthy, baking spice, cherry, and vibrant acidity. Allemanda Sicilia Noto DOC is 100% Moscato Bianco. It is a dry, crisp, and deliciously aromatic wine with jasmine, citrus, and notes of minerality and the sea. Passito di Noto Sicilia Noto DOC is 100% Moscato Bianco. An explosion of flavor with this “antique” wine. Floral, citrus fruit, apricot, honey, dried fruit, and tropical notes all come together in this complex and elegant wine. All slideshow photo credits Penny Weiss Planeta wines can be found in the USA and abroad. Feudo Maccari Antonio Moretti Cuseri, owner of Tenuta Sette Ponti in Tuscany, visited the Val di Noto in the late 1990s and fell in love with the area. He was smitten by Sicily’s famous Baroque style and the sea’s warm waters. He was so taken that he began a new project and created one of the most exciting viticulture businesses in the area. He has put together 250 hectares of property along the cliffs and beaches of this southernmost area of land in Noto, purchasing pieces of land from various owners, little by little. Maccari is the center of it all; it is here that the vineyards overlook the natural oasis of Vendicari (a nature reserve.) Antonio Moretti Cuseri has focused on native grape varieties like Nero d’Avola, Grillo, and Moscato di Noto, as well as international grapes like Syrah and Cabernet Sauvignon, bringing a fruity elegance and rich minerality to each wine. The first bottle produced at the estate was a 2000 Nero d’Avola. The proximity to the sea and the limestone-rich soil make this area perfect for quality winemaking, giving the grapes unique characteristics. The vineyards overlook the Ionian Sea and the natural oasis of Vendìcari and benefit from constant ventilation, which keeps the grape bunches healthy, so they are never stressed from the excessive heat. Only organic farming is practiced; they head-train all their vines to protect the grapes from the hot sun. The wood for aging is eclectic. Barriques are from France, and tonne and chestnut barrels are from Tuscany. The only white grape they work with is Grillo, and there are several interesting interpretations, such as Volé Mosso Bianco, fermented in small stainless steel vats that are temperature controlled and then left to slowly re-ferment at low temperatures. It is bottled with a slight residue of natural carbon dioxide and aged in bottle for three months. Family And Friends Grillo goes through temperature-controlled fermentation and maceration, partly in egg-shaped concrete tanks and partly in small oak barrels for about 20 days and then aged partly in egg-shaped concrete tanks and partly in small oak barrels for at least six months and another in bottle for six months. They are exciting wines to drink! As you can see from the photos below, we tasted a lot of wine. Feudo Maccari’s red wines are impressive, from Neré, a light and fresh Nero d’Avola aged in stainless steel to, Saia, a Nero d’Avola aged in small oak barrels for 12-14 months that is round and elegant. In addition, they produce noteworthy Syrahs such as Mahâris with rich fruit and minerality. After the tasting, my palate was singing! Slideshow photos credit: Penny Weiss Tenute Zisola The Mazzei family is no stranger to fine winemaking; their wine history dates back to the 11th century. For the past 24 generations, the Mazzei family has been producing wines at Castello di Fonterutoli in the heart of the Chianti Classico zone. I had the pleasure of tasting these wines last year with Giovanni Mazzei, who represents the 25th generation.  Tenute Zisola Photo courtesy of Zisola. The Mazzei family made their debut in Sicily in 2003 when they established Tenute Zisola. It is a “stone’s throw” from Noto, where they own 52 hectares of land that surrounds three traditional farmhouses called bagli. Slideshow photo credits: Penny Weiss In addition to 22 hectares of grape vines, they cultivate olives, citrus fruits, and almonds. They are in the process of converting to organic production, which should be completed and certified by 2023. Dario Pennino, the export manager, said, “We specialize in viticulture. When the grape harvest is done, we tend to the orchards. What is important is the connection with terroir.” Nero d’Avola is the principal grape grown here, but they also produce small quantities of Syrah, Petit Verdot, Grillo, and Catarratto. Like many other wineries in the southeast, the sea breezes from the nearby coast keep the vineyards cool from severe heat. The soils are calcareous, medium textured, and rich in gravel which contribute to minerality, freshness, and elegance in the wines. They have a small but efficient winery with vinification in temperature-controlled stainless steel vats and approximately 350 oak barrels in which the wines are aged. We sampled wine while gazing out over a stunning vista. It was a small hike to get there, but well worth it. Francesco Loi, a 24-year-old enologist who guided us through the tasting, told me he began making wine at 14. The 2021 harvest is his first one with Zisola. Slideshow photo credits: Penny Weiss Zisola produces five wines, four reds, and one white. Their objective in making wine is to “approach it with sensitivity and respect.” One of our hosts said, “It takes time to make good wine. We don’t make coca cola.” Azisa Sicillia DOC 2021 is 100% Grillo. It is aromatic, dry, and fresh, with floral, citrus, white stone fruit, and pleasant minerality. Doppiozeta Noto Rosso DOC 2017 This is Zisola’s hallmark wine made with 100% Nero d’Avola from three unique plots. It was aged in new/used tonne for 16 months. Lush red fruit, cherry, spice, and a hint of mint with nice length with a 20+ year aging potential Zisola Sicilia Noto Rosso DOC 2019 100% Nero d’Avola aged in barrels for ten months. Cherry, red berries, herbal notes with acidity coming through. It is light and fresh. Achilles Syrah Sicilia DOC 2017 This 100% Syrah is aged 15 to 16 months in small French oak barrels. Dark cherry, earthy, smokey notes, and a nice balance of acidity and tannins. Effe Emme Tere Siciliane IGT 2016 is 100% Petit Verdot and is aged for 16 months in small french oak barrels. An intense wine that is very earthy with dark fruit, cherry, blackberry, spice, and a hint of dark chocolate. We continued to taste wine while enjoying a delicious lunch that Zisola prepared. Slideshow photo credits: Penny Weiss The wines I tasted on my tour of the southeast paired beautifully with all the local cuisine and specialty dishes. These versatile and expressive wines reflect the terroir, dedication, and love of this unique area of Sicily. They are a treat for the palate and soul. And I understand now the lure that beckons wine producers to come here.
I always say, “There is nothing better than pouring a part of Sicily into a wine glass.” Of course, I highly recommend taking a first-hand tour of this magical island! Until next time, Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] |
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