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Despite the restrictions on travel during this pandemic, I have been virtually touring the world with a glass of wine in hand. Of late, I’ve been yearning to visit and experience the beautiful island of Sicily again.  Photo credit: Penny Weiss Fortunately, I have a few bottles of Sicilian wine that will happily transport me back to the island. Accompanying me on this trip are two very special bottles of Donnafugata wine.  Photo credit: Penny Weiss Please click on “Donnafugata” from the menu on the right to learn about this winery, their vineyards throughout Sicily and numerous wine reviews.  Map courtesy of Donnafugata Sherazade Sicilia DOC 2018 Nero d’Avola is an indigenous grape that is considered Sicily’s most important red wine grape. Sherazade is 100% Nero d’Avola and the grapes are sourced from Donnafugata’s Contessa Entellina Estate and nearby vineyards, which are located in the southwestern part of Sicily. The wine is aged for about four months in tanks and then a minimum of three months in the bottle.  Photo credit: Penny Weiss Delectable aromas of violets, red fruit and spice open to a lovely palate of cherry, plum, berries and spice. Well-balanced tannins and acid add to the character of this fresh and lively wine along with a touch of pepper and tartness on a long finish. Serve with mature cheese, pasta and red sauce, seared tuna and calamari. Alcohol: 13% SRP: $25 Donnafugata suggests the following recipe to pair with Sherazade. Pasta With Tuna and Caper Leaves  Photo courtesy of Donnafugata Time 1 hour 40 minutes Difficulty Low Ingredients
Cut a thick slice of fresh tuna in small cubes. Brown the cubes in a pan with the olive oil, garlic, mint and caper leaves. As soon as they have browned, remove the ingredients from the pan and put them in a smaller pan. Brown half an onion, finely chopped, in the oil in which the tuna was fried. Add the tomato pulp, the browned tuna, 1 cup white wine and 3 cups water. Flavor with 4 more caper leaves, a pinch of cinnamon and a small pinch of pepper. Cook for about 45 minutes. Do not let all the liquid cook off. Cook the busiati (pasta) and pour it into the pan with the tuna and flavorings. Cook over high heat for a few seconds while stirring the pasta energetically. Decorate with toasted slices of bread and caper leaves. Recipe from Chef Peppe Giuffrè – Giardino Eden – Trapani Floramundi Cerasuolo di Vittoria DOCG 2017 This wine is a blend of Nero d’Avola and Frappato. Grapes are sourced from vineyards in the Vittoria area, located in southern Sicily. Donnafugata has 18 hectares of vineyards in production here consisting of 11 hectares of Nero d’Avola and 7 hectares of Frappato. Cerasuolo di Vittoria DOCG is considered one of the most noteworthy wines produced in Sicily and it is the only wine in Sicily with a DOCG status! Only Nero d’Avola and Frappato are allowed in the blend. Cerasuolo means ‘cherry-colored’ in Italian. Frappato is light-bodied with low tannins and flavors of cherries and strawberries. Nero d’Avola has weight and is full-bodied with a rich texture and dark red fruit flavors. Together, they complement and bring out the best in each other. The wine is aged in tanks for eight months and then a minimum of seven months in the bottle.  Photo credit: Penny Weiss Intense floral aromas envelop the senses with notes of cherry, red berries, plum and spice that segue onto the palate. This is a juicy wine that has lots of personality. Hints of rose, strawberry and spice linger on the finish. Soft tannins and a crisp finish add to the entertainment. Serve with pasta, seafood, shellfish, white meat and light appetizers. Alcohol: 13% SRP: $30 Donnafugata suggests this recipe to pair with Floramundi. Swordfish with Citrus Fruit and Pistachios  Photo courtesy of Donnafugata Time
20 minutes Difficulty Intermediate Ingredients
Cover and continue cooking, if necessary adding citrus juice. Serve with the reduced sauce and a handful of pistachios covering the fish, garnishing the platter with two orange slices. Treat your palate to these noteworthy wines and recipes. And enjoy your trip to Sicily! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] There are many styles of sparkling wine on the market, one of which is Frizzante. By definition “Frizzante” is a term used for semi-sparkling or slightly effervescent wine. This style of wine is made using the Charmat method. In the simplest of explanations, the wine undergoes secondary fermentation in stainless steel pressurized tanks, trapping the CO2 inside which makes the bubbles. Recently, I received three bottles of Mosketto Frizzante wine that are made with Moscato and Brachetto grapes.  Photo credit: Penny Weiss Moscato Bianco is a white, aromatic varietal indigenous to Italy and is widely planted throughout the country, but particularly in the Piedmont region. Due to its good acidity, this grape is suitable for sparkling wines. Moscato is known for its sweet flavors such as orange blossom, peaches, honeysuckle, lemon and light alcohol content.  Moscato Bianco grapes. Photo courtesy of Moscato d'Asti. Brachetto grapes, which are indigenous to Piedmont, are purplish-blue with firm-fleshed berries that are full and dense and characterized by their high sugar content and powerful aromas. These aromas are provided by the terpenes found in the grape skins. The main terpene in Brachetto is called geraniol, which is associated with the scent of roses. The wines tend to be pleasantly sweet, fruity, light-bodied, low in alcohol and have soft tannins.  Photo courtesy of Consortium Brachetto d'Acqui MGM Mondo del Vino, founded in 1991 is the producer of the Mosketto brand. In 2005, they sold a large proportion of their shares to their management team, and in 2013, the company became part of the Mondodelvi S.p.A. group. The grapes for these wines are sourced from vineyards located on a hilly ridge that stretches from Acqui terme to Santo Stefano Belbo at an altitude between 250 and 400 meters above sea level. The soils range from light limestone marl to strong sandy components with differing microclimates, all of which contribute to the expressions of these native aromatic varieties. Mosketto Frizzante Bianco Made with Moscato grapes, this wine has aromas of floral, peaches and lemon. This is a sweet wine with notes of honeysuckle, pear, melon and orange blossom and nice acidity. Although this is a touch too sweet for my palate, it would be quite refreshing in a cocktail. Alcohol: 5% SRP: $12  Photo credit: Penny Weiss Mosketto Frizzante Rosato This is a blend of Moscato and Brachetto grapes and is moderately sweet. A lovely bouquet of jasmine, white peach and honeysuckle segue onto the palate with cherry, raspberry and a hint of pineapple. Alcohol: 5.5% SRP: $12  Photo credit: Penny Weiss Mosketto Frizzante Rosso This wine is made with Brachetto. Floral aromas blend with notes of red berries that segue onto the palate with raspberry, strawberry and rose petals. This is a refreshing wine that is moderately sweet. Alcohol: 5.5% SRP: $12  Photo credit: Penny Weiss Enjoy these light-bodied, low-alcohol, and easy-sipping wines with desserts, spicy cuisine, and cheese or as a mixer in cocktails. For more information on these grapes, please click on the menu at right.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] We all know that packaging is important when trying to get the attention of consumers. Many wineries today have gotten creative and reached beyond the generic label and shape of the bottle, in the hopes of arousing our interest. Let’s be honest, we’ve all at some point bought at least one pretty bottle of wine even though we might not have been familiar with the producer or grape. And wineries are not the only ones trying to get our attention. A multitude of producers in the spirits industry began decades ago selling their products in beautifully designed bottles. And, quite a few of these bottles have become collectibles. I admit that even I have saved several liqueur bottles and unusual vodka bottles. Winemakers in the Provence wine region have been playing with the shape of bottles for decades. In fact, some of the most striking bottles of rosé come from Provence. Situated in the far southeastern corner of France, Provence is known worldwide for its production of rosé and its breathtaking fields of lavender.  Photo courtesy of Wines of Provence Occupying approximately 125 miles of coastline, the vineyards here enjoy a Mediterranean climate. There are very few AOC appellations in Provence with the largest being Côtes de Provence, which accounts for the majority of Provence’s rosé wine production. To quote Wines of Provence, “The Côtes de Provence appellation spans more than 20,000 hectares (nearly 50,000 acres) and three departments: the Var, the Bouches-du-Rhône and one village in the Alpes-Maritimes, for a total of 84 communes.”  I recently received three eye-catching and very palate-pleasing bottles of wine from Provence. Their shapes and design are worthy of upcycling!  Photo credit: Penny Weiss Domaine Terre de Mistral Rosalie AOP 2019 The grapes for this wine were harvested from Côtes de Provence in the sub-appellation of Sainte Victoire. It is a blend of 35% Syrah, 50% Grenache and 15% Rolle aka (Vermentino)  Photo credit: Penny Weiss The color is soft salmon with enticing aromas of floral, peach, strawberry, apricot and a hint of citrus. A palate of white stone fruit with hints of minerality, strawberry and lemon are well balanced with vibrant acidity and a lingering finish. Enjoy this dry wine as an aperitif or with grilled fish, poultry and light pasta. Alcohol: 13% SRP: $14 Château Gassier Esprit Gassier AOP 2019 The grapes for this wine were harvested from Côtes de Provence in the sub-appellation of Sainte Victoire. It is a blend of 40% Grenache, 31% Syrah, 12% Cinsault, 6% Semillon and 5% Rolle. There is also a minimal blend of Cabernet, Carignan, Tibouren, Mourvèdre and Clariette. This beautiful label was designed by a local artist and is silk-screened onto the bottle.  Photo credit: Penny Weiss  Photo credit: Penny Weiss This wine has a pinkish-salmon color with aromas of floral, berries, peach and citrus. Crisp acidity along with strawberry, white fruit, lemon and a touch of minerality sate the palate. Citrus zest and a trace of spice linger on the finish. Enjoy as an aperitif or serve with seafood, chicken and light pasta. Alcohol: 13% SRP: $18 Château Des Ferrages Mon plaisir AOP 2019 The grapes for this wine were sourced from the villages of Pourcieux and Pourrières at the feet of Mount Aurélien and Mount Sainte-Victoire. The blend is Grenache, Syrah and Rolle.  Photo credit: Penny Weiss Lovely aromas of floral, berries, fresh peach, grapefruit and citrus make their way onto the palate with vibrant acidity and luscious notes of strawberry and citrus zest on the finish. Serve as an aperitif or enjoy with grilled fish, seafood, chicken and light pasta. Alcohol: 13% SRP: $20 Many of us collect empty wine bottles that are rare or represent a significant moment in our lives. But what about the bottles that are too pretty to throw out? Rather than storing them in a closet, get creative and upcycle these bottles into your everyday life. One suggestion from Andrew and Dennis of the Crafty Lumberjacks.com is to make a fragrant wine bottle diffuser. Here are a few more ideas, some of which I have used for repurposing wine bottles. Transform the bottle by using it as a vase, olive oil container, candle holder, a wine bottle lamp, or use as bookends. Another fun idea is to add a pour spout to the bottle and make it into a soap dispenser! Use your imagination and have fun upcycling wine bottles! And of course, enjoy the wine!  Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] After enduring many sultry days, I enjoyed waking up this morning to 53-degree temperatures and no humidity! And yes, it put me in the mood for red wine, even though I have some lovely white and rosés chilling. I selected Domaine Bila-Haut, which is produced by Michel Chapoutier.  Photo credit: Penny Weiss Michel is a fourth-generation oenologist and head of Maison M. Chapoutier, founded in 1808. It is located in the Rhône wine region in southeastern France. Michel is one of Rhône’s most famous wine producers and is known worldwide for such wines as Hermitage, Chateauneuf du Pape and Côte Rôtie.  Photo is courtesy of Maison Chapoutier In 1999, Michel purchased the 190-acre estate Domaine Bila-Haut located in the region of Côtes de Roussillon, Languedoc in Southwest France. It was a neglected property but showed promise due to the Mediterranean climate and a mix of schist, gneiss and clay soils. With Michel’s knowledge, expertise and passion he turned the land into a perfect growing environment for Syrah, Grenache and Carignan. Sustainable farming and low yields along with Michel’s belief of “emphasis should be on quality, not quantity” have led to producing the highest quality fruit and concentrated flavors in these expressive wines. Les Vignes de Bila-Haut Rouge Côtes Du Roussillon Villages 2017 This Syrah-dominated wine is blended with Grenache and Carignan. Grapes are hand-harvested from plots located on the slopes of the high Agly Valley.  Photo credit: Penny Weiss Vibrant aromas of plum, dark berries, spice and cocoa set the stage for this succulent wine. Michel Chapoutier adds that it has “the smell of summer rain on stone.” The palate offers layers of plum, dark cherry, spice and pepper that tease and linger on a long finish. This is a beautifully blended and well-balanced wine with silky tannins. Enjoy with grilled fish, meat and dessert! Alcohol: 14% SRP: $15 Domaine de Bila-Haut L’esquerda Côtes Du Roussillon Villages 2017 This is a single vineyard wine made from old vines. Syrah dominates the blend with small amounts of Grenache and Carignan added. The percentages of the blend vary from vintage to vintage. The grapes are hand-harvested from the 67-acre L’esquerda vineyard comprised of 40 to 60-year-old vines that grow in granite and schist soils.  Photo credit: Penny Weiss Earthy aromas mix with dark fruit, spice, floral notes and mocha. The palate offers juicy notes of black cherry, blackberries, plum, spice and a hint of wet stone. The finish is long with a touch of chocolate and herbs lingering. Delicious! Serve with grilled meat, tuna, poultry and hearty stews.
Alcohol: 14.5% SRP: $28 These Rhône wines are elegant and expressive and Michel Chapoutier never disappoints! Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] Every now and then I like to take inventory of my wine cellar. Many of the wines are what remain from my days with the “Restaurateur”. These special wines quietly wait for me to open them, always tempting me to pour bittersweet memories into my wine glass. So, without much thought and for no particular reason other than curiosity, I chose to open this wine.  Photo credit: Penny Weiss Château Cap De Faugères is situated in the Côtes de Bordeaux Castillon appellation at the very eastern end of Bordeaux.  Map courtesy of Cotes de Bordeaux  Map courtesy of Castillon-Cotes-de-Bordeaux The estate covers 46 hectares of limestone and clay slopes that border on St. Emilion. Grape varieties grown here are 85% Merlot, 10% Cabernet Franc, and 5% Cabernet Sauvignon with an emphasis on natural sustainable viticultural methods. The vines on average are 30 years old.  Photo courtesy of Château Cap De Faugères In 1823 the Esquissaud family took possession of the terroirs of Château Cap De Faugères, Faugères and Péby Faugères. Pierre-Bernard Guisez, a cousin of Philippe Esquissaud, inherited the estates in 1987. He and his wife Corinne Guisez managed the three estates and began promoting vintages of the finest quality. A new fermenting and storage cellar was built in 1992. In 2005, Silvio Denz, a winemaker, bought the estates. And, with the same team in place, they continuously make improvements running the estate with an emphasis on quality. In addition to winemaking, Silvio is a perfume designer and owner of Lalique! Climate plays a key role in the outcome of any vintage. And when the weather is extreme the vines can suffer. The record-breaking heat wave and dry season of 2003 in France had a profound effect on the vineyards of Bordeaux and many of the wines that were produced. Vines were stressed and shut down from lack of water and grapes shriveled on the vines. Much needed rain finally brought some relief to the vineyards around mid-August. It was the earliest harvest on record and although it was too late for many vineyards, others were able to salvage the harvest and produce some memorable wines. Here are the notes from Château Cap De Faugères for the 2003 vintage. “A rare vintage in every sense. The summer brought a heat wave with record sunshine hours and a number of days over 30°C that was well above average. The vintage was marked by quite a cold winter with many days of frost, a mild spring with greater than average differences in temperature and extremely hot summer, particularly June (+5.3°) but above all August (+6°) with record temperatures: 20 days over 30° and several days over 40°C. These weather conditions brought about a drop of 30% in production compared with normal years. Harvesting began 10 days earlier than the previous year, on 12 September. Plot selection was very thorough with the aim of making up perfectly homogenous vats in tannic and organoleptic terms.” My expectations weren’t high concerning how this wine would hold up and taste. So, I decided to pour a glass using my Coravin and save the rest to decant and share with friends another time.  Photo credit: Penny Weiss I allowed the wine to open and tasted it in 30-minute increments.  Photo credit: Penny Weiss Château Cap De Faugères 2003 Côtes de Castillon This wine is showing its age and is the color garnet. First aromas and palate impressions are disappointing. Dried fruit and “fortified wine” dominated although there is a hint of dark cherry. 30 minutes Subtle aromas of berries are starting to emerge. The palate exhibits cooked fruit with black cherry on the finish. One Hour There is no marked improvement. So a fellow wine writer suggested I “shake things up a bit” and aggressively dump the wine back and forth from one wine glass to another a few times, aka ‘hyper decanting’. After doing this, I waited a few minutes and then tasted the wine again. It actually worked! There is more pronounced fruit on the nose and most of the cooked fruit has dissipated. The palate offers more subtle notes of berries and a trace of plum and earth. 90 minutes It is taking a long time for this wine to open, but I am enjoying the process. Spice notes are now mingling with the fruit as the wine becomes more expressive. I am looking forward to decanting this wine soon. I have a feeling that there are more hidden treasures in this bottle that need a little coaxing and time to emerge.  Photo credit: Penny Weiss Many of the wines that I have recently opened from our restaurant days have been spectacular. Some of these wines include a 1969 Petrus, 1961 and 1967 Chateau Haut-Brion, an amazing collection of Far Niente Cabernet Sauvignon vintages dating from 1983-1990 and the list goes on! Check out my stories on the menu at right. As always, thank you to the “Restaurateur” for leaving me with an endless inventory of memories. We miss you.  The Restaurateur and Penina Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] There is much to be said about the expressive wines of Alentejo. Over the last year or so, I have reviewed many Alentejo wines and written several stories about this diverse wine region.  Photo courtesy of Esporão Today, my attention is directed to the Sustainability Program (WASP, Wines of Alentejo Sustainable Program) and five wines from producers who are active members in this program.  Photo credit: Penny Weiss Alentejo covers one-third of Portugal located in the southern half of the country and enjoys a typically Mediterranean climate with some Atlantic influence.  The soil of Alentejo varies throughout its eight sub-regions. In fact, it has the most diverse soil of any region in Portugal. Interspersed amongst the mountains, hills and valleys, one can find soil with clay, limestone, quartz, granite, schist, sandstone and marble. Most of the soils are non-calcareous, meaning they are neutral or more acidic. Alentejo has 51,000 acres of planted vines that enjoy 3000 hours of sunshine annually. More than 80% of the grapes grown here are red, but whites are gaining momentum, especially Antão Vaz. The wines produced here come in a range of styles, influenced by the diversity of the climate and soil. The Sustainability Program was launched in 2015 by CVRA (Comissão Vitivinicola Regional Alentejana). It’s objective is to reduce costs and increase economic viability through a proactive approach to environmental pressures and social concerns. Some of these initiatives include biodiversity and ecosystems, soil management, renewable energy and water conservation. In just five short years, the WASP program has established Alentejo as one of the world’s most progressive sustainability regions and is being recognized internationally for this award-winning program. WASP began with 96 members in 2015 and has grown to 396 members representing about 45% of Alentejo’s vineyard area. There are currently 1800 grape growers and 260 wineries in Alentejo. According to João Barroso, WASP Director of Sustainability, “Sustainability is the new paradigm of the 21st century. Producers who do not make sustainability a core part of their business model will become progressively outdated, side-lined by consumers and possibly through new intentional policies.” Each wine review ends with a “WASP Highlight”. Casa Relvas Sao Miguel Do Sul Red Blend 2018 A blend of Aragonez, Alicante Bouschet, Trincadeira and Cabernet Sauvignon. Ten percent of the wine is aged in French oak for six months. A bouquet of violet, red and dark fruit lead to a palate of dark berries, cherry and a touch of spice. This is a juicy wine with smooth tannins and fresh acidity. Alcohol: 14% SRP: $12 WASP Highlight: Casa Relvas uses sheep to control weeds during the vegetative rest period of the vineyard, reducing the need for hydrocarbon-dependent herbicides. Esporão Colheita Branco 2018 Harvested from certified organic vineyards, this wine is a blend of Antão Vaz, Viosinho, Alvarinho and a small amount of other grapes. This has refreshing aromas of grapefruit, lemon, and a touch of tropical fruit. A creamy palate (from four months spent on fine lees) blends nicely with tropical fruit flavors, peach and crisp acidity. Alcohol: 14% SRP: $16 WASP Highlight: Herdade do Esporão is one of Portugal’s most progressive wineries. They have led the way with a testing nursery to identify which indigenous grape varieties are best adapted to a changing climate. Herdade Dos Grous Red 2018 This is a nice blend of Aragonez, Alicante Bouschet, Touriga Nacional and Syrah that is aged for nine months in French oak barrels. Delicious aromas of ripe red fruit and spice segue onto the palate with dark cherry, plum and vanilla. Spice and cherry linger on a long finish. Alcohol: 13.5% SRP: $19 WASP Highlight: Herdade Dos Grous has reduced bottle weight across all their wines. Herdade De Coelheiros Coelheiros Red, 2017 This is a 50/50 blend of Aragonez and Alicante Bouschet. It is aged for 12 months in French oak barrels. A nice bouquet of red and black berries, spice and earthy notes envelop the nose. The palate offers blackberry, cherry, spice and pepper with a rich mouthfeel that is balanced with acidity. Alcohol: 14% SRP: $20 WASP Highlight: Herdade De Coelheiros uses bat shelters to encourage bats to make their home here – another natural approach to tackling unwanted insects in the vineyard. Carmim Reguengos Garrafeira Dos Sócios 2014 Alicante Bouschet, Touriga Nacional and Tinta Caiada make up the blend for this robust wine. It is aged for 14 months in French and American oak barrels. Lots of plum, dark fruit and spice greet the nose and segue onto the palate with added notes of blackberry, black cherry, pepper and anise. A perfect balance of acidity and fine tannins add to the lengthy finish. Alcohol: 14.5% SRP: $48 WASP Highlight: Carmim composts all organic waste from the winemaking process (grape pomace and lees) into fertilizer. New additions to the winery include the installation of rooftop solar panels, taking advantage of Alentejo’s abundant solar energy. All of these wines are well priced and very pleasing to the palate. And, for me, it’s a bonus that these producers are making wine with an emphasis on sustainability and moving toward organic farming. Bravo! Until next time...  Photo credit: Penny Weiss About 26 miles north of the Treviso airport in the Veneto region of Italy are the small and picturesque towns of Conegliano and Valdobbiadene. These towns are the home of Conegliano Valdobbiadene Prosecco DOCG and Prosecco Superiore DOCG where some of the finest Prosecco is made from the Glera grape variety.  Photo courtesy of Col Vetoraz Conegliano Valdobbiadene has ancient origins of vine growing dating back to the Roman Empire, but the first written documentation of connecting Prosecco to this area is 1772. The DOC was established here in 1969 and the historic production of Prosecco has been limited to 15 communes. In 2009, Conegliano Valdobbiadene Prosecco DOCG certification was issued. In 2019 the Prosecco hills of Conegliano-Valdobbiadene were recognized as a UNESCO World Heritage Site. It is a countryside filled with hills and rolling slopes rising up from the Piave River. From early origins, a glacier slid down from the Dolomites and came to rest in a valley that eventually became the riverbed of the Piave. The river begins in the Alps and flows into the Adriatic Sea. The local soil is attributed to this glacier and can vary depending upon the slope of the hill. Some areas contain rock, sand, clay and iron oxides. In areas unaffected by the glacier, the soils contain marls and sandstone and are less deep and more porous. Because Conegliano Valdobbiadene is situated between the sea and Pre-alps, the area experiences a mild climate with constant breezes. Vineyards have great sun exposure and benefit from the altitude and broad differences between day and night temperatures. The slopes, micro-climate, sun exposure and various soils make this an ideal setting for growing Glera grapes and producing sparkling wine. Between the hills of Valdobbiadene are the vineyards of Valdobbiadene DOCG and Valdobbiadene Superiore di Cartizze DOCG. Also situated among these hills is Col Vetoraz, a winery with a family history that goes back 182 years.  Photo courtesy of Col Vetoraz In 1838 the ancestors of Francesco Miotto settled on Col Vetoraz located on the highest peak of the Cartizze Hills of Valdobbiadene and began growing vines. During WW1 the vineyards were damaged from bombing and so the Miotto family began the repair and growing of the vines again. In 1980, at the age of 29, Francesco Miotto took over the company when his father died. He started producing sparkling wines using the traditional natural fermentation “Col Fondo” ('with the bottom' in Italian) method where the second fermentation takes place in the bottle. But unlike Metodo Classico (Champagne/traditional method) there is no disgorgement or filtration so the sediment/lees remain in the bottle. However, most of Col Vetoraz wines are produced using the Charmat method. (Second fermentation takes place in steel pressure tanks) In 1993, Francesco joined forces with Paolo De Bortoli (agronomist) and Loris Dall’Acqua (winemaker) and founded Col Vetoraz Spumanti. They only produce Valdobbiadene DOCG and Cartizze DOCG wines which they consider unique expressions of their roots.  Photo courtesy of Col Vetoraz The philosophy that guides Col Vetoraz is “We follow a method that preserves the expressive integrity of the fruit; this is the only way to obtain the natural balance and harmony that the vine has given us”. This philosophy and respect for “the raw material and the highest quality” is expressed in the elegance of their sparkling wines. Col Vetoraz wines are not treated in any way, not even with fining agents. “This safeguards the integrity of the aromas and structure of the original fruit, developing a natural roundness and creamy, full-bodied creamy effervescent mouthfeel.” I noticed that none of the samples I received had the word “Prosecco” on it. Col Vetoraz provided me with an answer. “Col Vetoraz has such a deep bond with the territory that it rebelled against a choice made in 2009 when “Prosecco” became an appellation extended to nine provinces between Veneto and Friuli. The simple distinction between "Prosecco" (the wine produced in those territories created in 2009) and "Prosecco Superiore" (the wine produced on the historical hills of Valdobbiadene and Conegliano) has ceased to convey the age-old history and winemaking vocation of the hills of Valdobbiadene and Conegliano. For this reason, we believe it is fundamental to begin a new, different type of communication, in which the wine’s territorial identity is extremely clear and unmistakable. Beginning with the 2017 vintage, Col Vetoraz has decided to remove the word “Prosecco” from all of its labels and all communications media, using just the denomination "Valdobbiadene DOCG" - our wines’ true and unique territorial identity.” All of the following wines are made with 100% Glera grapes, using the Charmat method. Due to the steeply sloping hills, all work and harvesting are done by hand.  Photo credit: Penny Weiss Valdobbiadene DOCG Brut 2019 A dry and savory wine with aromas of floral, pear, apple and peach. Palate offers rose petals, apple and white stone fruit with fine and creamy bubbles. Alcohol: 11.5% SRP: $20-$22  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Dry 2019 This is a lovely dry wine with fruit and floral aromas. The palate offers delicate notes of peach, pear and apple with a creamy mouthfeel and a dash of citrus. Alcohol: 11.5% SRP: $20-$22  Photo credit: Penny Weiss Valdobbiadene DOCG Millesimato Dry 2019 Delicate aromas of floral, citrus, pear and apple segue onto the palate with notes of apricot and white stone fruit. Fine and persistent bubbles are nicely balanced with subtle sweetness and a fresh mouthfeel. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Brut Cuvée 5 2019 This wine is a lovely blend of grapes selected from five vineyards. Although it is very dry, the wine still expresses a fresh and fruity palate. Aromas of pear, apple and citrus notes spill onto the palate with fine bubbles and creamy mouthfeel. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss Valdobbiadene DOCG Extra Dry Cuvée 13 2019 This is a blend of grapes selected from 13 vineyards. A subtle bouquet of floral, citrus and white stone fruit opens to a dry but pleasing palate of floral, pear, peach and citrus. It has a creamy and persistent perlage with a lengthy finish. This wine is fresh and vibrant. Alcohol: 11.5% SRP: $28-$30  Photo credit: Penny Weiss  Photo credit: Penny Weiss Valdobbiadene Superiore di Cartizze DOCG 2019 The grapes for this wine are sourced from the steepest hills of Col Vetoraz and Mont in the well-known Superiore di Cartizze DOCG area. Succulent aromas of white flowers, fresh fruit, citrus and apples open to an elegant palate of pear, sweet apples, peach and a trace of citrus on the finish. A delicate acidity blends beautifully with a velvety mouthfeel and fine perlage. Alcohol: 11.5% SRP: $45 All of these wines can be enjoyed as an aperitif or paired with light fare such as shellfish, grilled fish and appetizers. As of now, only the following wines are available in the United States: Valdobbiadene DOCG Brut Valdobbiadene DOCG Millesimato Valdobbiadene Superiore di Cartizze DOCG It was a treat to taste these wines and be momentarily transported back to a magical trip that I took to Conegliano Valdobbiadene two summers ago.  Photo credit: Penny Weiss Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] What do an iconic Sicilian winemaker and a famous haute couture designer have in common? Recently Donnafugata and Dolce & Gabbana collaborated to produce a stunning bottle of Rosa, a new rosé wine that happily transported me back to Sicily.  Photo credit: Penny Weiss Why the collaboration you might ask? To quote Donnafugata, “ United by values such as love for our land, attention to detail, craftsmanship and the desire to make the colors, scents and history of Sicilian culture known everywhere, we decided to strengthen our partnership to represent the tradition and expertise of “Made in Italy”. Driven by the color, Dolce & Gabbana created a graphic design for the label inspired by the iconic Sicilian cart, which represents the island’s craftsmanship, culture and tradition the world over. The geometric patterns on the label depict the intricate detailing of traditional Sicilian carts. (cart photos courtesy of www.alamy.com)  Photo credit: Penny Weiss Rosa Dolce & Gabbana and Donnafugata, Sicilia DOC 2019 This 2019 vintage is an original blend of Sicily’s indigenous grape varieties, Nerello Mascalese and Nocera. The Nerello Mascalese is manually harvested from the volcanic soils of the northern slopes of Mount Etna. It contributes minerality and a fine floral component to the rosé. Nocera is manually harvested from the hills of Contessa Entellina on the western side of the island. Donnafugata chose this ancient variety for its ability to reach an ideal sugar maturation with a high level of acidity that results in a fruity bouquet and persistence in the wine. After fermentation, the wine is aged in tanks for two months and then another three months in bottle before release.  Photo credit: Penny Weiss This elegant, soft pink rosé has lush aromas of exotic flowers, strawberry and white stone fruit. Succulent flavors of strawberry, raspberry, a hint of citrus and a trace of fennel blend beautifully with minerality and fresh acidity. Enjoy as an aperitivo or serve with seafood, vegetables and light entrees. Alcohol: 12.5% SRP: $45 The bottle is so pretty that I can’t bear to throw it out. It might make a nice container for olive oil or perhaps a few long-stemmed roses!  Photo credit: Penny Weiss To read more about Donnafugata, please click on the menu at right.
Until next time… Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] It has been quite a while since I’ve reviewed vodka. There are several well-known distilleries throughout Texas that produce popular brands of vodka such as Tito’s and NUE (click on the menu at right for reviews). Western Son, another Texas-based distillery recently caught my attention and I thought their vodka was worthy of a “shout out”.  Photo credit: Penny Weiss Western Son Distillery is located in Pilot Point, Texas, which is about 53 miles north of Dallas. The distillery was created in 2011 by a small group of men who formed the JEM Beverage CO. They decided that they’d had enough of the corporate world and so pursued a dream that was realized with the birth of Western Son Vodka. The distillery is situated in a 30,000 square foot building that was formerly the Russell-Newman Clothing Company and is affectionately referred to by the locals as “The Old Panty Factory.” In addition to Western Son Vodka, JEM also produces Brazos gin, Red River whiskey, South House moonshine and Southern Son vodka. Western Son Vodka is made from 100% Texas and Midwest yellow corn. For those of you who are interested in the distillation process, this is a nicely illustrated diagram, courtesy of Western Son.  The first distillation takes place in a copper pot still and then continues on in a 20 ft. vodka column still for a 10X-distilled vodka.  Photo courtesy of Western Son As always, I sample and enjoy drinking vodka neat and I tend to rank vodka into three groups. One: Only drink this vodka neat. Two: Only drink this vodka in a cocktail. Three: Vodka can be enjoyed neat or in a cocktail. Western Son Original Vodka falls into the third category. It is flavorful enough to stand alone, but I would most likely use it in a cocktail. Its appearance is clear and clean with aromas of sweet corn, pepper and vanilla. The palate offers an earthy quality infused with a sweetness that carries through to the end with a dash of pepper, heat and a mild alcohol burn. 80 proof Alcohol: 40% SRP: $19.99  Photo credit: Penny Weiss In addition to their original vodka, Western Son also makes eight flavored vodkas that I have yet to try. The cucumber vodka sounds quite refreshing and it might be worth exploring!  Photo courtesy of Western Son Until next time…
Cheers! Penina To leave a comment or if you have an inquiry, please contact me at [email protected] For the past several months my wine glass and I have been touring a variety of wine regions around the globe. It can be a bit challenging when one is doing it from their living room! So, I was ecstatic when the Loire Valley Wines paid a visit to my home bearing gifts of wine and a sumptuous meal! The Loire Valley wine region is France’s third-largest winemaking region. It spans 170 miles and is located in the middle stretch of the Loire River, (France’s longest river) in central France. Loire Valley is also called the “Garden of France” noted for its vineyards, floral gardens, castles and historic towns. There are more than 4000 wineries, and 57,400 hectares of vineyards. The vineyards are situated along the river that stretches from the Atlantic coast to north-central France. Diversity in soil composition and climate along this stretch plays a key role in the production and characteristics of the wine. The Loire Valley is divided into five sub-regions each with its own characteristic grapes, appellations and styles. There are 51 appellations of origin (AOP) and six protected geographical indication (IGP). Most of the wines produced here are pressed from a single varietal as opposed to most classic French wines that are blended. There are 24 grape varieties in the Loire Valley with the vast majority of production being white wine. The leading white varietals are Melon De Bourgogne, Chenin Blanc and Sauvignon. The leading red varietals are Pinot Noir, Cabernet Franc and Gamay. My focus today is on Chenin Blanc. Chenin Blanc (Pineau de la Loire) This versatile grape produces dry, off-dry, sparkling and sweet dessert wines. “Unlike any other grape except Riesling, Chenin Blanc can be vinified in a range of styles from austere, mineral, and refreshing to rich, honeyed, and sweet, and its versatility surpasses Riesling in that it also makes excellent sparkling wine.” loirevalleywine.com I received three bottles of Chenin Blanc representing different styles and sub-regions of the Loire Valley.  Photo credit: Penny Weiss These wines were paired with a beautiful dinner prepared by Chef Bernard Bouissou of Bernard’s Restaurant located in Ridgefield, CT. Thanks to Loire Valley Wines, my dinner was ready for curbside pickup in keeping with “safe dining” during COVID-19. The appetizer was Warm Goat Cheese Salad with mixed greens, caramelized walnuts & pears. For the main course Chef Bernard made a mouthwatering Roast Halibut Filet with carrot risotto, asparagus, sugar snap peas and chanterelle chive sauce. I tasted all of the wines with each course and my palate was singing! La Forcine Vouvray Demi-Sec AOP 2018 Vouvray is located in the sub-region of Touraine and is especially noted for demi-sec, sparkling and sweet wine production. This particular wine is 100% Chenin Blanc, harvested from soils dominant in limestone- rich tuffeau. (A porous limestone that contributes to acidity in the grapes.)  Photo credit: Penny Weiss This off-dry wine has intoxicating aromas of floral, candy apple and a hint of citrus. A lush palate of apples, pear, honeysuckle, melon and citrus are well balanced with this mineral-rich and zesty acidic wine. It was a winning combination with the savory goat cheese! Pair with fish, white meat, cream sauces and savory cheese. Or enjoy it as an aperitif! Alcohol: 12.5% SRP: $13 Domaine de L’Echantoir “Terres Blanches” AOC 2018 This 100% Chenin Blanc is hand-harvested from certified organic vineyards in the Saumur sub-region. Vineyards are scattered over limestone slopes and are exposed to a temperate maritime climate. This wine is matured for eight months on lees in concrete vats.  Photo credit: Penny Weiss Lovely aromas of white flowers, apricot and white fruit lead to a palate of pear, citrus, honeysuckle and a hint of anise with vibrant acidity. This paired well with both courses and I especially enjoyed it with the halibut. Serve with seafood, shellfish, salads and cheese. Alcohol: 13% SRP: $19 Château D’ Epiré Grand Cru D’Anjou 2017 AOC and (Appellation Savennières Controlee) Chenin Blanc is the only grape allowed in Savennières appellation, which is located in the Anjou sub-region. Grapes are hand-harvested from sandstone shale soil that contributes to the minerality and freshness of this wine. A mild climate and the benefits of south, southwest exposure adds to the grapes’ optimum ripening. 18+-year-old oak barrels are used to age the wine for nine months.  Photo credit: Penny Weiss Soft white fruit aromas, citrus, floral, and honey open to succulent flavors of white grapefruit, honeysuckle, peach, minerality and fresh acidity. Aromas persist on the palate through to the finish with a hint of citrus zest at the end. This was a rich and enjoyable wine to drink with both courses. Pair with appetizers, seafood, white meat, grilled veggies.
Alcohol: 13% SRP: $24 Thank you to Loire Valley Wines for this special “dining in” experience. My wine glass and I are on cloud nine! 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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