A Chicken to Remember in Beaune

Le Bistro d’Hotel

Our first dinner in Beaune was just about perfect. As soon as we sat down at Le Bistro d’Hotel, we were served a little “amuse” of black olives, marinated

cubes of winter squash, and cheese sablees, savory wafers.

Chablis Premier Cru “Montée De Tonnerre 2007 Clotilde Davenne made from 100% Chardonnay. The wine was drinking very nicely with hints of dried fruit, almonds and a touch of honey.

A little “gift” from the kitchen was a tiny cup of porcini mushroom soup.

Premier cru Ile des Vergelesse “Pernand Vergelesse” 2014 Domaine Rollin Père et Fils. Made from 100% Pinot Noir from a vineyard situated in the middle of the Vergelesse hileside slope and composed of very pebbly, shallow clay-limestone. Beneath is very brittle bed-rock. The exposure is east and it was planted in 1946(two-thirds and 1989(one third). Harvesting is by hand, and careful sorting at the vat house. After pre fermentation maceration for 5 to 6 days at 10C the alcoholic fermentation starts naturally at regulated temperature. There are daily tasting and pumping down. After two or three weeks in vats the wines go into oak barrels (30% new) for 12 to 14 months. Malolactic fermentation occurs in the barrel naturally in the spring. After racking, the wine is assembled in vat, until bottling the following winter. This is a rather floral, elegant and intense wines

For a first course we had foie gras terrine served with salad and onion confit,

while our friend ordered the snails in a green vegetable butter. He said he liked it but would have preferred the more traditional garlic butter.

The main course was a perfectly cooked poulard de Bresse. A poulard, our waitress explained is a female chicken that is allowed to fatten a month longer than a poulet.

She carved the bird beautifully and served it with the pan juices.

We enjoyed it with a heap of frites and a bouquet of colorful seasonal vegetables.

We decided to finish with a sweet, so we shared an order of crepes Suzette, flamed with Grand Marnier and plenty of good butter.

It may be an old fashioned dessert, but it sure was delicious. 

Then of course there was the coffee and the Marc

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The Wines of Trullo di Pezza at The Leopard at des Artistes

Puglia is a region of Italy that I have visited a number of times.  I have always enjoyed these trips, and I developed a special fondness for the wines of the area that I was able to sample when I was the Wine Director of I Trulli Restaurant in NYC.

Enrico Battista, CEO of Solair Imports, invited me to a lunch featuring one of his producers from Puglia at The Leopard at des Artistes and I was eager to attend.

Enrico and Andrea

The speaker was Andrea Fattizzo, the General Manager of the Trullo di Pezza winery.

Andrea said the winery is located in Torricella just a few kilometers from Manduria in the middle of the Primitivo zone in Puglia. There are 30 hectares under vines. The vineyards benefit from the “Terra Rossa,” a distinctive red color and soil rich in mineral deposits.

Sisters Simona and Marika  Lacaita inherited the vineyards from their parents who were selling grapes, and in 2013 built their own winery.  Trullo di Pezza was born. The winery is very close to the sea and the wines are certified organic.

With the appetizers, Enrico poured a sparkling wine from another producer he represents, Spumante Franciacorta Brut NV from Antica Fratta made from 90% Chardonnay and 10% Pinot Noir from 30 year old vines. The vineyards are at 120 meters and the soil is calcareous clay. Fermentation is in stainless steel and the wine remains on the lees for 24 months. Aging is in the bottle. This is a medium bodied sparkling wine with hints of apple, pear and lemon.

We had the Spumante with the Piccole Cose:

Pomdorini Gratinati Alla Pugliese

Croccante Di Funghi Trifolati

Arancini Di Riso Cacio E Pepe

The food was prepared by the chef of  the Leopard Vito Gnazzo and it was a perfect match with the wines

The Wines of Trullo di Pezza

Primitivo Salento “Mezzapezza” 2016 made from 100% Primitivo from vines 20 to 30 years old at 5 meters. The soil is sandy clay, south exposure and the training system is Espalier. Harvest is manual. Fermentation is in temperature controlled stainless steel vats with maceration for 8 to 10 days. The wine is aged in stainless steel for 5 months and 1 month in bottle before release. This is a fresh intense fruity wine with hints of cherry, plum, and a touch of spice.   

Cozze Alla Tarantina  – Plump  mussels  cooked  in  a light  tomato  broth.

Rosso Salento “Nimella” IGP 2015 made from 100% Negroamaro. The soil is sand and silt and the vineyard is at 5 meters. The vines are 10 to 15 years old, south exposure and the training system is guyot. Fermentation is in stainless steel at a controlled temperature with 7 days maceration on the skins. With the 2014 vintage the wine is aged is stainless steel for two months and in the bottle for 6 months before release. This is a full-bodied and balanced wine with ripe red fruit aromas and flavors, hints of black cherry and a touch of spice.

Chiancaredde Al Pomodoro E Basilico–Fresh  pasta  with  tomato  and  basil

Primitivo Di Manduria “Licurti” 2014 DOP made from 100% Primitivo. The soil Is sandy clay and the vineyard is at 5 meters. The exposure is south and the training system is guyot. Fermentation takes place at a controlled temperature in stainless steel tanks with 10 days maceration on the skins. The wine is aged in French oak tonneaux for 6 months and one month in bottle before release. This is a well-balanced, full bodied wine with aromas and flavors of dark fruit, a hint of prune and a touch of spice.

Bombette Al Prosciutto Crudo E Riobiola Con Cime Di Rape Al Peperoncino

Cartellate Al Miele — Fried pastry spirals soaked in honey.  Andrea said this was a very typical dessert from Puglia.

It was a wonderful lunch and I really enjoyed the wines and the food.

 

 

 

 

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Colavita Products and Panebianco Wines at The Leopard at des Artistes

Colavita and Panebianco Wines brought their products together for a luncheon at The Leopard at des Artistes in NYC.

The speakers were Giovanni Colavita, CEO and President of Colavita USA, and Nunzio Castaldo, President of Panebianco Wines.

Giovanni Colavita

Giovanni spoke about Colavita’s investment for joint ownership of Panebianco wines. Castaldo will be CEO of Panebianco, which is based in NYC, and Giovanni will coordinate the US-based partnership with him. Giovanni is also based in NYC.

Giovanni told us that the Colavita Company was founded in 1938 in a small village in the Italian region of Molise. Here Giovanni and Felice Colavita established a small olive mill, which developed into one of the top ten olive refiners in Italy. As the company expanded they began importing olive oil to the U.S. Later they looked to new products such as balsamic vinegar and vegetables preserved in olive oil. More space was needed as the company expanded they and opened a facility in Pomezia outside of Rome for packaging the oils. It is the second largest facility in Italy in terms of production and storage.

Paolo

Paolo Colavita

In 2001 they inaugurated the Colavita Center for Italian Food and Wine, within the Culinary Institute of America at Hyde Park, NY. The increasing growth of the company enabled them to purchase a new facility in California for distribution in the U.S. Giovanni is very proud that Colavita is still a family owned and operated company.

 

Also at the tasting was Paolo Colavita, Vice President of California operations, Colavita USA. I enjoyed speaking to him before the tasting about olive oil, Italy, New York and California. He said that Colavita extra virgin olive oil, Italian pasta, and Italian vinegar is distributed in over 80 countries.

We started with a blind olive oil tasting conducted by Chef Ken Arnone, Colavita’s Certified Master Chef. The three olive oils were served in blue colored glasses so that we would not be influenced by their color.

Chef Ken Arnone

Tasting Olive Oil

We were advised to cup a glass in one hand to warm it and cover it with the other to trap the aromas inside. Hold it, swirl it and warm it up for a minute or two. The chef said that the aromas of olive oil could be both vegetative and fruity, typically artichokes, herbs, grass etc. On the palate we should taste bitterness, pepper, nutty and buttery flavors.

He said that bitterness is a characteristic of olive oil depending on the ripeness of the olives.

The Olive Oil

Giovanni said that Colavita purchases all of their olives.

Colavita Greek Extra Virgin Olive Oil — the oil is cold pressed using Koro and Kalamata olives grown and harvested in Crete and Sparta.

Colavita California Extra Virgin Olive Oil — the oil is cold pressed using olives grown and harvested in the Sacramento and San Joaquin Valleys in California.

Colavita Premium Italian Extra Virgin Olive Oil the oil is cold pressed in Italy using olives grown and harvested from the best regions of Italy. Certified OU kosher, cholesterol and carbohydrate free. Cermet seal certification guarantees -100% Italian. This was the oil I liked the best.

The Wines

Nunzio Castaldo

Nunzio Castaldo spoke about the Panebianco wines. I have know Nunzio for over 30 years and have great respect for his knowledge of Italian wine and the Panebianco portfolio.

Lambrusco di Sorbara Rosato Millesimato 2013 Cantina della Volta made from 100% Lambrusco di Sorbara (Emilia Romagna). The harvest is manual, then the grapes are soft pressed, the must is clarified, and the alcoholic fermentation is in stainless steel tanks at a controlled temperature. The wine remains for at least six months in the tanks for the maturation process, selected yeast is added before the wine is bottled. The bottles are stored horizontally in piles for the long re-fermentation process and maturation at a controlled temperature, then remuage, disgorgement and liqueur d’expedition. The wine has hints of red fruit with a touch of hazelnuts and pomegranate.

With the Lambrusco we had Tuna Crostini with celery, lemon and basil and Trucchetti pasta with arugula pesto.

Furore Bianco 2018 Marisa Cuomo made from 60% Falanghina and 40% Biancolella (Campania) Coastal terraces set at 200/550 meters, the exposure is south-westerly and the soil is Dolomitic-limestone rock. Training system is pergola and/or atypical radial espalier. There are 5,000/7,000 plants per hectare. Harvest takes place the first 10 days of October by hand. Whole grapes are destemmed, crushed and soft pressed. The free-run must, which undergoes cold static fining, is inoculated with select yeasts, and fermentation is at a controlled temperature. The wine spends 4 months in stainless steel tanks. The wine has hints of citrus fruit, a touch of lemon and acidic notes. This is one of my favorite wines.

3 hour Poached Octopus with roasted baby potatoes, oven dried tomatoes, Cerignola olives, Colavita Extra Virgin Greek Olive Oil and Colavita 20 Star Balsamic Vinegar.

Capo di Stato 2013 Venegazzu Loredan Gasparini made from 65% Cabernet Sauvignon, 20% Merlot, 10% Cabernet Franc and 5% Merlot from a historic 100 plant vineyard (Veneto). The vineyard is at 37o meters and the winery is north of Venice. The first vintage was 1964. Many heads of state liked this wine, in particular the French President Charles de Gaul, and so it is called “Head of State” in his honor. This is a well-structured wine with hints of ripe fruit, blueberries and blackberries with a touch of spice and hazelnuts. It has a long finish with a note of licorice.

The next course was Porchetta Spiced Pork Tenderloin with stuffed escarole, gigante beans, and pork jus.

Recioto della Valpolicella 2012 Venturini made from 70% Corvina Veronese, 25% Rondinella and 5% Molinara (Veneto). Vineyard is at 200 meters, the exposure is southwest and the soil is very light limestone rich in fossils. The age of the vines is 20 years and there are 3,000 vines per hectare. Harvest is in the third week of September and there is manual picking and sorting. The grapes are put on trays and dry in a special room, well ventilated until February. The grapes lose 50% of their weight. Traditional pressing keeping the grapes in bunches and fermentation at a controlled temperature. Maceration for 30 days with daily remontage. The wine is transferred into stainless steel wine jars. There is frequent decanting to retain most of the residual sugar. The wine remains in bottle for six months before release. This is a dessert wine with hints of blueberries and blackberries, and a touch of prune and licorice.

Even our dessert was made with olive oil. Plum and Arbequina Olive Oil Semifreddo, Orange Pistachio Biscotti.

Chef Ken Arnone prepared the food.

 

 

 

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Jeremy Parzen on the Italian Reaction to the U.S. Trade War

We’re paying for damages we didn’t cause: Italians feel wrongly punished in U.S. trade war.

Late yesterday, I had the chance to speak with Pecorino Toscano Consortium president Andrea Righini about the new U.S. tariffs on Italian cheese — part of the U.S. government’s ongoing trade war with the EU.

See my interview with him (for the Italy-America Chamber of Commerce Texas) here.

Andrea was stressed, as you can imagine. He’d been on the phone all day with frantic consortium members trying to figure out how the punitive tariffs are going to affect their livelihood.

Over the course of our conversation, he pointed out that Italy has nothing to do with the illegal subsidies that prompted the U.S. “countermeasures” against EU countries. In fact, “France, Germany, Spain, and the United Kingdom [are] the four countries responsible,” wrote the Office of the United States Trade Representative in a post on its website on Wednesday.

The whole affair was borne out of a “dispute with the European Union over illegal subsidies to Airbus.” But the only countries who profited from those subsidies were those listed above.

“We need to remember that these sanctions are the result of dealings that have nothing to do with Italy,” said Andrea. [If the tariffs were imposed] “the consortium would pay for damages it didn’t cause.”

He also talked at length about how the new import duties are going to affect the local economy in Tuscany, including Pecorino producers, their employees, and the shepherds that supply the milk. The surplus of unsold cheese and the drop in the price of sheep’s milk will be disastrous, he explained.

“All of these things are connected to one another,” he said. “It’s not just a matter of how much product you sell.”

American importers, retailers, and restaurateurs will also be affected. Last night I spoke to an Italian chef here in Houston who noted how the tariffs will impact his business: the food cost for his Cacio e Pepe — one of the most popular dishes on his menu — will also increase by 25 percent.

Ultimately, consumers will also feel the pinch. We grate a lot of cheese for pasta at our house and our daughters often eat Parmigiano Reggiano for a treat after dinner or after school.

Trade wars seem far-away… until they come to your town.

Click here for my interview with Andrea and be sure to enjoy your pasta with cheese this weekend.

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Jeremy Parzan on Italy and the U.S. Trade War

Italian wine spared but top cheeses and other products from Italy fall victim to U.S. trade war

by Do Bianchi

Iconic Italian cheeses like Parmigiano Reggiano and Pecorino are just two of Italy’s most popular food products that will be impacted by 25 percent tariffs, the latest volley in the U.S. government’s trade wars.

In a statement released yesterday, the office of the United States Trade Representative announced a long list of “tariffs [that] will be applied to a range of imports from EU Member States.” The focus of American “countermeasures” is “France, Germany, Spain, and the United Kingdom, the four countries responsible for the illegal subsidies” identified in a recent ruling by the World Trade Organization. But Italy, like other European Union members, is also “subject to additional import duties of 25 percent” on a wide range of food and wine products.

See the complete list of tariffs and products here.

As late as yesterday, there was growing concern among Italian winemakers that Italian wines would be included among the new tariffs. But Italian grape farmers were spared in this round of new import duties.

“The exclusion of Italian wine in the list of products that will be affected by tariffs lets us breathe a sigh of relief,” said Italian Wine Union president Ernesto Abbona in a statement issued via email. “And we’re thankful to [Italian] prime minister Giuseppe Conte, Italian diplomacy, and the efforts of the European Union Commission for that.”

Some of their European counterparts weren’t as fortunate. France, Germany, and Spain were included among those countries whose wines have been included in the new round of tariffs.

“Wine other than Tokay (not carbonated)” from those countries, “not over 14% alcohol, in containers not over 2 liters” are among the products that will be “subject to additional import duties of 25 percent” when the tariffs go into effect in a few weeks.

During an appearance with prime minister Conte yesterday in Rome, U.S. Secretary of State Mike Pompeo was handed a wedge of Parmigiano Reggiano by Italian comic actor and satirical journalist Alice Martinelli (see the clip here).

“It’s something that farmers make with the heart every day,” she can be heard saying (in English) in a video published by the Italian pseudo-news program “Le Iene.”

“We hope you can help us and take it to Trump,” she tells him in the video.

A few decades ago, Italian food products like Parmigiano Reggiano and Pecorino were found only in American speciality gourmet shops and were generally only available in major cities like New York and San Francisco. Today, they are ubiquitous across the country and are widely available even in rural parts of the country.

According to a report published over the weekend by Il Sole 24 Ore, Italy’s leading financial daily, exports of Parmgiano Reggiano to the U.S. grew by 26 percent in the first six months of 2019. Roughly five percent of the total production is shipped across the Atlantic, wrote the editors.

“It’s important to note the absence of [Italian] wine” among impacted products, said Ettore Prandini, president of Coldiretti, Italy’s agricultural trade association. In a statement issued by the organization, he noted that “we haven’t lost sight of the fact that the ‘nectar of Bacchus’ from France has been repeatedly threatened by the president of the United States Donald Trump.” It’s a “move that represents a de facto attempt to divide the European Union.”

Do Bianchi | October 3, 2019 at 7:55 am | Categories: de cibode vino | URL: https://wp.me/p5ma7-8UX

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Osteria Laura

Osteria Laura

A new Italian restaurant is always interesting to me, especially when it involves someone like Rosanna De Michele, who is the chef of the newly opened Osteria Laura in Harlem.

Rosanna

Rosanna is from Abruzzo and I have enjoyed her food when she was the chef at another restaurant and at a friend’s home. A visit to the restaurant seemed like the perfect opportunity to get together with old friends Mary Ewing Mulligan and Ed Mc Carthy, co-authors of the Wine for Dummies Series, who live nearby.

We decided to share a number of appetizers including meatballs, fried calamari, grilled sausages with broccoli rabe, and fresh burrata imported from Puglia. This is real Italian food, at a very good price.

To drink, we began with:

Henriot Cuvee “Des Enchanteleurs” Brut 1989 made from Chardonnay and Pinot Noir from six of the most prestigious Grand Cru vineyards.  Ed was surprised that it was so ready to drink for a Champagne from the 1989 vintage. It is rich with citrus aromas and flavors and hints of peach, hazelnut, and a touch of honey. Aromatic with a great finish and aftertaste, it was wonderful.

Champagne Krug Grand Cuvée Brut NV made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35% Chardonnay–the percent depends upon the vintage. About 120 wines from 10 or more different vintages are blended and it is aged for at least 6 years in the cellars. All of the Krug Champagnes are aged in used small oak barrels. They are all prestige cuvees made from Grand Cru and Premier Cru villages and are aged longer before release. The overall rating for the vineyards is 98% with Krug’s own vineyards rating 100%. As Ed said obviously this is not just another NV Champagne. It is Michele’s favorite.

Schiava 2018 DOC Elena Walch made from 100% Schiava grapes from high side vineyards above Lake Caldaro at 1,312 ft. The soil is limestone and clay. There is temperature-controlled fermentation at 27°C in stainless steel tanks for 7 days of skin contact. Malolactic fermentation and maturation take place in traditional 8,000 liter Slovenian oak casks. This is a fruity red wine with hints of cherry and a nice bitter almond touch on the finish.

For the main courses we had:

Pasta with Burrata and Artichokes – The day’s special, the chef used imported Burrata and top quality Rustichella d’Abruzzo pasta.

Tagliatelle with Ragu Abruzzese – A classic ragu made as do in Abruzzo.

Chicken Rollatini with Mushrooms – Chicken breast cutlets rolled and stuffed with imported prosciutto, served with sauteed mushrooms.

With our main courses, we drank:

Dolcetto 1971 “Cru Nassone La Morra” Marcarini/Cogno made from 100% Dolcetto. I do not believe this label is used anymore. Back in 1971 the wine would have been aged in concrete or large oak barrels (botte) they did not have stainless steel tanks or barriques back then. For me this was a delightful surprise. The wine had hints of red fruit, black cherry with a touch of violets and almonds. It was showing no signs of age. Fantastic!

 

Recioto Valpolicella Amarone 1967 Bertani 70% Corvina Veronese, 30% Rondinella-this is the present blend.
Carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. Vines are cultivated using the “spalliera” method while pruning is done using the Guyot method with 5.000 vines/ha.
Unlike most leading Amarone producers, who buy grapes from outside growers, Bertani’s harvest originates entirely in the firm’s own vineyards. With marly-calcareous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for Amarone.
Harvest begins in early October and extends over a two-week period. After harvest, ripe, unblemished grapes from the uppermost portions of each cluster — those grapes richest in sugar and extracts — are painstakingly detached and laid out to dry on cane mats. The mats are stored on raised platforms in airy lofts, sheltered by a roof but otherwise exposed to drying breezes on all sides. By the time they are ready to undergo maceration and fermentation in February, they will have lost up to 60% of their water content (appassimento). A lengthy maceration period ensues, a factor responsible for Amarone’s tremendous body and structure. After a controlled fermentation, the wine was transferred into oak casks for a period of 5-8 years (the 1961, I believe, spent a longer time in wood) during which it was racked twice annually prior to bottling.
Dry, full-bodied, and amply structured with hints of cherries, red berries and spice and a rich aftertaste and long finish, a wonderful wine.

For dessert:

Affogato al Café – vanilla ice cream topped with hot espresso express over vanilla ice cream,

Osteria Laura is located at 1890 Adam Clayton Powell Blvd, NY, NY. The phone is 917- 261-6575.

The Owner is Laura Testa.

 

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Sud de France Portfolio Master Class & Tasting

Jamai Rayyis is a wine journalist who has been with Sud de France, an organization representing the products of that region, for more than 10 years. At a recent presentation, he gave a very informative two-hour talk on the wine areas of the Sud–Ouest (the South West) and the Roussillon-Languedoc of France.

Jamal Rayyis

However, all the wines tasted in the master class were from the Roussillon-Languedoc area. At the tasting, there were also wines from the Sud-Ouest but I was unable to stay to taste them.

Languedoc-Roussillon is a historical coastal region in southern France extending from Provence to the Pyrenees Mountains and the border with Spain. It is the southernmost region of mainland France. It is now part of the Occitaine (the southernmost administrative region of France excluding Corsica created on Jan. 1 2016 from the former region of Languedoc-Roussillon and Mid-Pyrenees). The area is a major producer of Vin de Pays d’Oc. It is the single largest wine producing region in the world. There are many different soil types raging from rocky soil to thick clay. There is a wide variety of grapes grown here.

The Wines: I was very impressed with the older wines and how well they aged.

Chateau Guilhem Prestige 2015 & 2014 AOP Malpère made from 50% Merlot, 20% Cabernet Franc, 20% Cabernet Sauvignon and 10% Malbec. (Organic) After the harvest there is a hand selection of grapes on a vibrating table, with manual debudding and leaf thinning. The grapes are pressed and fermentation takes place at a cold temperature to preserve the aromas of each grape. Maceration takes place in concrete tanks. These are wines with hints of red fruit, cherry and a touch of blackberry and spice and good acidity. I liked both vintages.

Jamal said the wines of the Malpère distinguish themselves from the other wines of the Languedoc with varieties such as Merlot, Cabernet Franc and Cabernet Sauvignon, which are to be found traditionally near the Atlantic Ocean. Brought to the region in the 1970’s, they grow very well in this particular terroir. Chateau Guilhem thrives on this land with its sandstone hills and benefits from its south-southeast exposure.

Chateau Guilhem Prestige 2005 VDQS Jamal said he could not find any information on the wine. This wine is not showing any sign of age. It is drinking very nicely with hints of red fruit, raspberries, strawberries and a hint of blueberries, a very pleasing aftertaste and long finish. If the 2015 and 2014, develop like this they are great buys.

Domaine de la Réserve d’O Hissez O 2014 AOP Terrasses du Larzac made from 50% Syrah, 35% Grenach Noir and 5% Cinsault. The soil is clay and limestone at 400 meters. The farming is certified both Ecocert Organic and Demeter Biodynamic. The wine is vinified entirely in a mix of cement and stainless steel and is fermented spontaneously. It is unfiltered, unfined with low sulphite-35mg/L. This is a full-bodied red wine with hints of raspberry, currants, pepper and floral notes. I was really impressed by this wine.

Chateau Paul Mad Clos du Moulina AOP Peézenas 2012 made from 55% Syrah, and 45% Grenache Noir. The wine had hints of red fruit and a touch of coconut. This is a very big producer.

Domaine de L’Edre Carrement 2010 AOP Cotes du Roussillon made from 50% Syrah, 25% Grenache,15% Carignan Noir and 10% Mourvèdre. Sustainable viticulture. The grapes are traditionally hand picked into small crates. Total destemming then fermentation in temperature controlled stainless steel tanks with indigenous yeast. There is a cold pre-fermentation maceration and malolactic fermentation takes place. The wine is aged in temperature controlled stainless steel tanks. This is an elegant well-balanced wine with hints of black fruit, notes of licorice and showing no signs of age.

Château de Fabre Gasparets 2005 AOP Cabieres Boutenac made from 50% Carignan Noir, 30% Mourvedre and 20% Syrah. The soil is pebbles quartz and limestone and the harvest is manual. Aged in French oak barrels for 12 months. The winery is organic certified. This is a full-bodied meaty wine with hints of black fruits and sweet spices and a note of cherry on the palate. It is showing no signs of age and drinking very nicely.

Domaine Fontanel Rancio sec 2007 IGP Cotes Catalanes made from 100% Grenache Blanc. The winery extends over 30 hectares in Tautaver, the most southern eastern part of France between the Mediterranean Sea and the Pyrenees foothills. The soil is marl. Traditional vinification. The wine is aged in barrels according to the soleras system (the wine goes from cask to cask during its blending). The alcohol is 17%. The wine has hints of nuts and flintstone with a notable aftertaste and long finish.

Ey, Hors d Age NV IGP Banyuls made from 100% Grenache Noir. It is a fortified Vin Doux wine (sweet natural wine).

Domaine du Mas Blanc “Collection” 1975 AOP Banyuls is an area near the Spanish border where the Pyrenees reach the Mediterranean Sea. Made from 100% Grenache Noir from their oldest vines. The grapes are hand harvested and trodden by foot. It was fermented in cement tanks with native yeasts and aged in 650 liter oak half-muids for 10 years. The wine is aged for a minimum of five years before bottling with or without temperature control and occasionally out of doors. It can be aged in old barrels, demi-muids (600 liter oak barrles) and foudres ( large wooden vat between 20 &120 hl), as well as glass demijohns. This is an oxidized fortified wine and it as fantastic!

 

 

 

 

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