Monthly Archives: August 2020

Lunch at Il Gattopardo NYC

Il Gattopardo was the last restaurant in New York City I visited before leaving for Italy on February 4.  At that time, our plan was to stay in Italy for 5 weeks, but we left a week early when everything began to close down.  Finally,  as  we  learn  to  cope  with our  new pandemic  lifestyle,  we  were  able  to return  to  Il  Gattopardo, which reopened  last  week.  

On a perfect late summer afternoon, the owner Gianfranco Sorrentino, properly masked of course, greeted us with not one, but two welcoming elbow bumps, mimicking the Italian tradition of due baci, two kisses, one for each cheek.
Gianfranco had designed a lovely Italian-style sidewalk cafe outside the restaurant.

We began with an Aperol Spritz for Michele while we nibbled on crisp crusted rice balls. 

Chef Vito Gnazzo came over to say hello and make some suggestions. We decided to follow his advice.

For the first course I had octopus  salad  with  potatoes,  olives  and some  crispy  greens.

Michele had  a summer  favorite,  fresh  mozzarella  with  tomatoes, basil  and  extra  virgin  olive  oil.  It  was  just  right,  she  said,  simple and well  seasoned  and  with  no  extra  embellishment  of  balsamic  vinegar,  a pet  peeve  of  hers.

Chef Vito sent us out a taste of a very delicious pasta, linguine with zucchini, cuttlefish and shaved bottarga. It  is  an  unusual  combination and  we  enjoyed  every  bite.

For a main course, we had more pasta.  This was fregola, small bits of lightly toasted pasta from Sardinia, here cooked like risotto until creamy with tiny asparagus and chopped scallops.  Readers of this blog know that Michele and I frequently eat a variety of different pastas, but we were delighted to try these two, which were new for both of us.

With lunch we drank Fiano di Avellino DOCG 2019 DonnaChiara 100% Fiano. The soil is chalky clay and there are 4,400 plants per hectare.  The vines are guyot trained and the harvest is the second half of October. There is a soft pressing of the grapes that are quickly cooled to 50F for 4 to 6 hours. Fermentation is at 57 to 60F in steel tanks for 15 days. Malolactic fermentation does not take place. This is a delicate and elegant wine with hints of almonds, floral notes and citrus fruit. It is a real pleasure to drink and it was a perfect combination with the food. I also saw this week that Daniele Cernilli aka Dr. Wine in his  Essential Guide to the Wines of  Italy rates this wine  95/100 and I agree.

 

For dessert, we had tiny cannoli lined with chocolate with a ricotta and chocolate filling.

As if that were not enough, I couldn’t leave without ordering the Pastiera, the restaurant’s signature dessert, and a Neapolitan icon.  It is a cheesecake made with wheat, orange zest and cinnamon.  Once it was enjoyed in Naples only at Easter time, but now it is eaten all year round. It  is  a favorite  of  mine.

Biscotti and espresso ended our meal.

What a pleasure to be able to dine at Il Gattopardo once again.  Perhaps next time we will combine our visit with a stop at the Museum of Modern Art which is just across the street.

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Filed under Daniele Cernilli, Donna Chiara Winery, Fiano di Avellino, Gattopardo, Gattoprdo, Uncategorized

The Celebration Continues

We had a few friends over for my birthday lunch on the 24th and for a change we had a French themed menu.  Because  it  was  such  a hot  day,  Michele  had  planned  a meal  that  could  be  served  at  room  temperature.

We started with bite size cubes of melon wrapped in prosciutto and with it we had Alfred Gratien Brut Rosè NV made from 45% Chardonnay, 40% Pinot Meunier and 15% . The Pinot Noir is added as a still wine. After 6 months of cellaring in 228 liter oak casks, the must is transformed into wine. Malolactic fermentation does not take place. The cuvee is bottled with sugar and yeast to allow for a secondary fermentation in the bottle and it remains in the cellar for 36 months. Then the disgorging takes place where the lees and sediment are removed from the bottle which is topped up with more wine and some sugar and left to rest for a few more months in the cellar.  It has good red fruit with hints of raspberry and strawberries and touch of roses.

The next course was a lobster salad  with  avocado,  tomato, bacon,  arugula  and  a tarragon  vinaigrette.

To go with it we had Meursault 2002 Robert Ampeau & Fils 100% Chardonnay. Located in the Puligny – Montrachet region of Burgundy covering 10 hectares of vineyards. The harvest is by machine and this allows other plants to grow between the rows of vines. The wines are not released by the winery until they feel they are ready to drink. The wines are fermented without stalks in cement cuvees and aged in barriques, mostly used for 10 months. The wine has hints of honey, citrus fruit and nuts with mineral notes and good acidity.

Green beans were served at room temperature with Salsa Verde, a green sauce made with parsley, garlic, capers, anchovies and olive oil.

Rare roasted fillet mignon was the main dish.

The beef, with green sauce, green beans and a simple potato and scallion salad on the plate.

 

Chambolle Musigny 2005 Nicolas Petel made from 100% Pinot Noir . There is a selection of grapes to eliminate unwanted grapes and to evaluate precisely the quality of the harvest. They taste the cuvees twice or three times a day to follow their aromatic evolution. The grapes are softly pressed in a vertical wine press and the liquid is allowed to settle before going into the barrels. With a minimum of interference the must is left to settle for 12 to 16 months on the lees without racking and a minimum of SO2. There is a late malolactic fermentation. The wine is drawn off just before racking and blended in vats so it will have the same uniformity in the barrel. Old fashion racking where the wine is drawn off by the Broquereau where the opening is at the end of the barrel by a funnel. The wine “moves” without the aid of a pumps.  The wine is separated from the lees and this is important for the non filtration. They follow the biodynamic calendar. The wine has hints of cherry and raspberry with a touch of violets and a note of licorice.

For dessert, our friend had prepared a perfect blueberry  tart.  The  crust  was  crisp  and  buttery.

The grand finale — blueberry tart with vanilla ice cream.  A wonderful birthday lunch with good friends.

 

 

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The Start of a Celebration

To celebrate the start of my birthday week,  Michele made some of my favorite foods.


We had homemade blueberry muffins with cappuccino

It was such a beautiful morning, we had breakfast on the terrace, which we are able to use after 22 months of construction.

For lunch we had two of my favorite Roman foods.

Fried zucchini flowers stuffed with anchovies and mozzarella.

Zucchini flowers deep fries and ready to eat- we ate them all

Pasta  alla  Checca  —  Ditalini  pasta  with  fresh  tomatoes,  mozzarella  and  basil.

 

With our meal we drank a falanghina, a wine that we often enjoy in Rome.

 

Falanghina del Sarnnio DOP 2018 made from 1oo% Falanghina Fontana Vecchia The vineyard is at 350 meters and the soil is argillaceous with lime rich marlstone outcrops. The training system is guyot and harvest is the third part of September. There is a direct pressing of the grapes at a controlled temperature. Fermentation lasts for 7 days. The wine is aged in steel before it is bottled. It has hints of citrus fruit, lemon, lime with a touch of green apple.

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Italian White Wines For All Seasons

Here are 12 white wines that you can enjoy all year long.

Marche Bianco IGT 2016 made from 70% Verdicchio and 30% Ribona (aka Macratino).  Tenuta La Floriana. The wine is aged in second passage barriques. The wine has hints of white and yellow stone fruit, a touch of apple, floral notes and almonds.

Toscana IGT “Pantagruel” made from mostly Vermentino with Malvasia and Viognier Castello della Mugazzena. There are 5,000 plants per hectare and the grapes are handpicked the second week of September. Fermentation takes place in stainless steel at a controlled temperature and part of the maceration and fermentation is in wood. The wine is aged in steel and part in barriques on the lees. The wine has hints of citrus fruit, vanilla and  a touch of melon.

Vernaccia di San Gimignano 2018 DOCG “Campo Della Pieve” made from 100% Vernaccia di San Gimignano Il Colombio Di Santachiara. The soil is deep sand and clay and the elevation is 360 to 400 meters and there are 5,500 vines per hectare. Harvest is by hand the end of September or beginning of October. There is a soft pressing of the grapes and fermentation takes place with indigenous yeast at a controlled temperature. Maturation is on the fine lees and takes place in cement vats with periodic batonnage for 18/20 months. This is an elegant well-structured wine with hints of citrus fruit and wild flowers.$19

Civitella d”Agliano IGT 2019 made from 100% Grechetto Poggio dell Acosta. The grapes are hand picked and there are no chemical additives. Traditional white wine fermentation at a controlled temperature takes place. The wine remains on the lees for several months. This is a fruity aromatic wine with hints a citrus fruit, pineapple and touch of white flowers.

Vermentino DOC “Colli di Luni” Fosso di Corsano 2018 Terenzuola made from 100% Vermentino. The vineyard is located in Fosdinova at 200/350 meters. In the major part of the vineyard the soil is schists and on the other part sand. There are 8,400 plants per hectare and the training system is guyot. Hand harvested during the last weeks of September and the first week of October. There is a soft pressing and a quick maceration and a low fermentation temperature for each of the different parcels. Aging on its own yeasts in steel for 6/7 months. The wine is bottled in March and released 2/3 months later.This is a dry white wine with hints of citrus fruit, green apple with floral notes and a touch of almonds.

Greco di Tufo DOCG 2017 DI Meo made from 100% Greco. The production area is Santa Paolina and Tufo (AV). The vineyard is at 480 meters and the soil is mainly clay and limestone. The exposure is northwest and there are 4,000 plants per hectare. The training system is espalier with monolateral guyot pruning. Harvest is the first week of October. There is a manual harvest of selected bunches. The grapes are destemmed that there is cryomaceration with soft pressing of the grapes. Fermentation is in stainless steel tanks at a controlled temperature. The wine remains in steel tanks for 3 months and then in bottle for 3 months before release. This is a fresh wine with hints of orange blossoms, cedar and lime with a note of exotic fruits.

Fiano di Avellino “Alimata” 2013 made from 100% Fiano di Avellino. Villa Raiano Alimata is the name of a district of the town of Monteferdane, Avellino, on the eastern slope of the hill at 350 meters. The vineyard is two hectares and the soil is hard clay based on marly layers. Harvest is the first week of October.  Fermentation is in stainless steel tanks and the wine ages in stainless steel on the lees for 12 months and 12 months in bottle before release. This is an exceptional Fiano with hints of honey, pears, peaches, apple, floral notes and a touch of hazelnuts and a note of smoke. I was very impressed with this wine.$26

Pecorino BIo IGP made from 100% Pecorino Agriverde. The exposure is south, south/east and the training system is Pergola Abruzzese. There are 3,000 vines per hectare. The harvest starts in late August and goes into early September. Vinification takes place in stainless steel at a controlled temperature. The wine is aged in bottle and then released. The wine has hints of peach, sage, white flowers, with a touch of balsamic herbs and a note of almonds in the finish.

Cococciola Terre di Chieti 2010 IGT 100% Cococciolo Cantina FrentanaThis is an ancient indigenous grape variety of the province of Chieti mainly grown in the area around Rocco San Giovanni. The big grape bunches are irregular in shape and some are wing-tipped. It is a grape with good acidity and good yields. In the past it was only used for blending with other grapes. The harvest takes place towards the end of September. The grapes are soft pressed and fermentation takes place in stainless steel tanks at controlled temperatures. Malolactic fermentation does not take place. The first time I had this unusual white I really liked it. There is a slight herbal and mineral character to the wine, good body with aromas and flavors of apple and citrus fruit.

Pinot Grigio DOC 2018 Friuli Colli Orientali “Mandonna d”Aiuto” Valentino Butussi Made from 100% Pinot Grigio Ramato. The exposure is south westerly and the soil is of alluvial and colluvial origin composed of marl deep down and calcareous stones at the surface. There are 4,400 vines per hectare and the training system is double-arched cane. Harvest is by hand and there is a manual selection of the grapes when they have reached optimum ripeness. The grapes are destemmed and macerate on the skins, until there is a spontaneous fermentation with indigenous yeast. Daily manual punching down of the cap takes place until fermentation stops naturally. Tradition pressing is used modified to work at a low pressure. After static settling for 24 hours the cloudy wine goes into traditional Friulian 700 liter oak barrels for 8/10 months. The wine spends 12 months in bottle and is released for sale the Easter following the bottling. The wine has hints of orange blossoms, apples and pears with a long dry finish.

Massoferrato Bianco 2018 made from 100% Sangiovese. The winery is located in Impruneta in  the Colli Fiorentini just south of Florence.The vineyard is on a south facing slope.The juice is separated from the skins immediately. The wine is not filtered so it has a light pink color. Fermentation takes place in stainless steel at a controlled temperature. This is a structured white wine with hints of violets, white flowers and exotic fruits.  I had this wine at I Trulli restaurant in NYC  a few days ago and at around $17 (retail) it is a very good buy,

Ferrari Brut Trento DOC NV Methodo Classico 100% Chardonnay. (Trentino) The grapes are picked by hand at the beginning of September. They come from various communes in the Val d’Adige, Val di Cembra and Valle dei Laghi. The vineyards are between 300 and 700 meters above sea level, with southeast or southwest exposure. The wine is aged for at least 24 months on the lees. It is selected yeast from Ferrari’s own cultures. The wine has a fresh and intense bouquet with hints of apples, white flowers and a touch of brioche. I included this one sparkling wine because it is made from 100% Chardonnay and it a true bargain at $20

 

 

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Dinner in the Garden at I Trulli NYC

On Friday, we met a friend for an early dinner at I Trulli Restaurant.  We were happy to see how well the restaurant has adapted to the new rules about social distancing.  We sat in the rear garden where the tables are well spaced and plexiglass  partitions  have  been  placed  between  the  tables.  

The Garden

Dora’s Focaccia, dotted with tomatoes and sprinkled with oregano arrived at the table with a delicious ricotta spread.

I had the Octopus  Salad.  The  tender  seafood  is  tossed  with  capers,  potatoes,  beans  and  arugula  in  a light  dressing.

Fritto Misto included shrimp, calamari and artichoke wedges fried in a crunchy batter.

Our friend had Shrimp in a light brothy tomato sauce  that  looked  delicious.

 

I had the Sea Bass served on bed of artichokes and really enjoyed it.

With our meal, we had Massoferrato Bianco 2018 made from 100% Sangiovese. The winery is located in Impruneta in  the Colli Florentini just south of Florence.The vineyard is on a south facing slope.The juice is separated from the skins immediately. The wine is not filtered so it has a light pink color. Fermentation takes place in stainless steel at a controlled temperature. This is a structured white wine with hints of violets, white flowers and exotic fruits. The winery is owned  by the Marzovilla family, who also own I Trulli.

On our way out, we stopped to admire the cafe tables the restaurant has set up in the front of the restaurant.  The tables were well apart and everyone seemed to be having a great time.  It reminded me of a night out in Italy.

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A Light Summer Dinner

Summer dinner

It was a very hot evening in August and friends invited Michele and I for a light summer dinner.

We sat in the garden and had the appetizers, fresh ripe figs topped with gorgonzola and wrapped in prosciutto.  With it we drank:

Trento DOC Ferrari “Perlè” Methodo Classico 2011 made from 100% organic Chardonnay from vineyards at 300 to 700 meters with a southeast or southwesterly exposure. The soil is loose, not too deep, and made of volcanic and glacial deposits. There are 4,500 to 5,500 plants per hectare. Harvest is by hand from in the middle of September. Fermentation and aging is in stainless steel and the wine remains on the lees for 6 months. This is an elegant well-balanced wine with hints of apple, almonds, and a touch of brioche. I was very impressed by this wine. Residual sugar is 6g/l.

We decided to move inside for the rest of the meal.  Our first course was a tomato and cheese tart made with heirloom tomatoes and Parmigiano Reggiano.

Then  we  had beautifully  grilled  swordfish  with  a light  olive  oil  and herb  dressing  with  steamed  potatoes  and  broccoli.  Our  host  served  a refreshing  rose  wine.

 

Montefili Rosato Toscana 2019 made from 100% Sangiovese which has its roots in vines planted in 1995. The terrain is hilly, the soil is galestro and alberese and the altitude is at 500 meters. The training system is spurred cordon. Vinification takes place in stainless steel tanks with indigenous yeasts. The wine is aged in stainless steel and then aged in bottle for 3 months before release. The winery is organic. This is a fresh fruity wine with hints of strawberries, raspberries, a touch of red currants and good acidity.

For dessert we had roasted apricots with faisselle, a French style fresh soft cheese made from goat’s milk.  The tangy sweet apricots were a nice contrast to the mild cheese.

 

 

 

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BBQ on a Summer Afternoon

I have never been good cooking on a bbq grill, but I do enjoy eating foods that have been grilled for me.  So I was  delighted  when friends  offered  to  prepare  a  bbq grilled  lunch.  What’s more, all of the meats and produce they would be cooking were sourced from local New Jersey farms.  Short of growing it myself, it would be hard to get anything fresher.

Suenen Champagne Oiry Blancs De Blancs Grand Cru Extra Brut made from 100% Chardonnay from the Grand Cru village of Cramant. The soil is chalk. The vins clairs (clear wines) are fermented partially in barrel and spend 9 months on the lees. The dosage is 2g/L. This is a delicate dry wine with floral aromatics, hints of green apple, a note of yellow plums and a touch of lemon with high acidity.

At the grill

Fresh zucchini on the grill

Corn on the grill

Shucking the corn

Super sweet corn grilled in the husk then shucked

Chorey-Les- Beaune 2016 “Les Beaumonts” Domaine Michel Mallard made from 100% Pinot Noir. The cuvee is produced at Les Beaumonts which faces southwest. The soil is heavy with a clayey limestone texture, with moderate stone content and good drainage. The vines are 50 and 55 years old. The grapes are sorted in the winery. Destemmed grapes and whole clusters are stacked in stainless steel vats or wooden casks. After about a week of maceration, fermentation begins. First the punching of the cap to gently extract liquids and later pumping over to adjust the tannin structure of the wine. The wine is then drawn off and some of the pressed grapes are added to the juice. The juice is then placed in French oak barrels. The wine is aged in 228 Burgundian oak turns 30% new from the forests of Allier and Vosges for 12 months. The wine has hints of cherry, raspberry, and blackberry. It was drinking well now but can last for many years.

Hot and sweet pork sausage, and herb marinated chicken on the grill

On the plate

Côtep Rotie 2001 Domaine Jamet made from 100% Syrah from 20 different parcels. Soil consists of various types of schist. Whole bunches are fermented and maceration lasts for about 3 weeks. The wine is aged for 22 months in barrels 15% are new. This is a wine that can age for 25 years. It is a medium bodied wine with hints of red fruit, black olive, kirsch, black pepper a touch of smoke, and a note of camphor. I was very impressed with this wine.

The burgers

Ready to eat

Sweet Cherry Tomato Salad with Basil and Pine Nuts

 

Dinner is served.  All  of  the  meats  were  from  River  Bend  Farm  in  Far  Hills,  NJ.

The meats were succulent and the vegetables fresh and sweet.

Gigondas 2016 “Confidentiel” La Domaine MonTiriua made from 80% Grenache and 20% Mourvedre from 10 hectares of 3 different parcels. Average age of vines is 75/85 years. The soil is Garrigues (plain soil) blue clayey sand and sandstone marl and yellow sand and sandstone. Pruning method is goblet or royat and cordon pruning with a maximum of 6 spurs and 2 buds. Harvest is manual. Traditional winemaking takes place, total destemming, light crushing, natural indigenous grape yeast. The wine is aged in cement vats for two winters then in bottle (no oak).  This is a big bold wine with hints of black fruit, violets and a touch of licorice. It is an impressive wine but needs another 5 years before it will be ready to drink.

We finished the wine with four excellent New Jersey cheeses  from  Valley  Shepherd Creamery.  There  was  a Crotin Goat, Smokey  Shepherd, Crema  di Blu and Valley Thunder.

It was quite a feast, but a slice of a lightly spiced and not too sweet zucchini bread was a welcome finale.

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A Summer Lunch

 

It was a very hot day in August and we were at a friend house for a late lunch.  I brought a sparkling wine from the Veneto that my friend had never tasted made from the Durello grape to go with the appetizers.

Durello 36 Riserva Extra Brut Metodo Classico DOC made from 85% Lessini Durello and 15% Pinot Noir Sandro Bruno. The soil is volcanic with basaltic rocks. The vineyard is 4 hectares with a southern exposure at 500 meters. The vines are 35 years old. The vineyards are cultivated without the use of pesticides. Manual harvest takes place the 3rd week of September. There is a selection of grapes followed by a soft pressing in a nitrogen saturation at a low temperature. Fermentation is in steel tanks for both grapes. After fermentation the lees are preserved by performing weekly batonnage for 8 months. Sugars 1g/l  The wine remains on its own yeast for 36 months. It ages in bottle for 6 more months before release. This is an intense wine with mineral aromas. The wine has hints of white flowers, pear, almonds and a note of lemon.

Michele had made some roasted red peppers and we ate them on crostini topped with anchovies.

 

Another starter was sauteed eggplant with cherry tomatoes on crostini topped with thin slices of Tuscan pecorino.

Our pasta was a summery version of pasta alla puttanesca.  Michele tossed the hot, cooked mezze maniche pasta with room temperature chopped tomatoes, capers, olives, anchovies , parsley and mozzarella.  The warmth of the pasta brought out all the flavors in the cool sauce.  Perfect on a hot day.

Pasta in the dish

I had brought a red wine that can be served chilled to go with the pasta but to our disappointment the wine was not good. I asked our host what he had chilled and he said he had one of his favorite with wines.  It was the best Falanghina he ever had and It was the perfect choice.

Beneventano Falanghina IGT Donnachiara made from 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. The soil is volcanic, chalky clay, the vines are 16 years old, the training system is guyot and there are 2,500 vines per hectare. The grapes are not destemmed or crushed before pressing. Cold fermentation is in stainless steel and there is extended maceration. This is a crisp white wine with citrus fruit aromas and flavors, nice acidity and good minerality.

 

 

Dessert  was  an  improvised  one.  Sponge  cake  shells  topped  with  Grand Marnier and  orange marmalade marinated  strawberries and freshly whipped cream.

 

With fresh summer produce and good wines, an improvised lunch turned into a feast.

 

 

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Almost Provence

An old friend was about to celebrate an important birthday.  In years past, we have spent time together in Provence but since this year that is not possible Michele and I decided to create a Provencal menu at home.

Appetizers

We began with a thin slices of duck sausage, olives and breadsticks to accompany a Champagne toast.

Deutz Champagne “Amour de Deutz” Rosè 2008 Made from 64% Pinot Noir from Aÿ and Bouzy and 36% Chardonnay from Avize, Chouilly and Villers-Marmery. Traditional vinification in stainless steel takes place. The base wine is fermented at a low temperature and malolactic fermentation takes place. It is blended with a still Pinot Noir. Discreet fruit, floral notes, creamy strawberries, a touch of pastry.

Our first course was Poached Giant Shrimp with a basil, garlic and lemon mayonnaise sauce.

Saumur 2012 Parnay “Clos Romans” Domaine des Roches Neuves Thierry Germain made from 100% Chenin Blanc from 8-year-old vines on a 0.3-hectare vineyard that is a clos, surrounded by a wall built 300 years ago. The soil is sand, clay, and senonien limestone. Fermentation is in 400 liter barrels for 2 months. The wine is aged on the lees in 400 liter barrels for 9 months. The wine has hints of citrus fruit with a touch of apricot and honeydew and a touch apple. This is a very impressive wine and it went great with the shrimp.

Vegetable  Tian  — Michele  made  this  beautiful  vegetable  gratin,  called  a tian  in  Provence, with sliced potatoes, zucchini, and tomatoes baked on a bed of onions and topped with grated cheese.

Along with the tian, our main course was Breast of Duck with Fig  Sauce garnished  with  fresh  figs.

These are the fresh figs Michele used

 

Chinon “Les Picasses” 1989 (Loire) Olga Raffault” Made from 100% Cabernet Franc. The soil is limestone and clay. The mid slope vines are at least 50 years old and are worked organically and harvested by hand. The fruit is destemmed and whole uncrushed berries are fermented with indigenous yeast in stainless steel tanks. Fermentation and maceration lasts for 25 to 30 days depending on the vintage. The wine is aged for 2 to 3 years in oak and chestnut foudres of 30 to 50 HL. There is more aging in tank and bottle before release for about four years. This is a full bodied, structured and complex wine with hints of cherry, red and dark berries, a hint of smoke and a touch of meatiness.

 

Dessert  was  Plum  Tart  with  Vanilla  Ice  Cream.  With  it  we  had  a dessert  wine.

Muscat Beaumes de Venise “Le Pèche d’ Emilie Alain Ignace Made from 100% Muscat petit grain rouge. The grapes come from 60 years old years old vines in lieux-dits Binquillon and La Tuillere and the soil is Miocene marine molasse. The bunches are destemmed and there is a cold pre fermentation. Fermentation lasts for 15 days and fortified with marc. It ages for 12 months in barrel. The wine has hints of cassis, strawberries and lychees. This is only the second time I had a Red Muscat Beumes de Venise.

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