Category Archives: Elena Walch

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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Filed under Amarone, Bertani, Dolcetto, Elena Walch, Henriot, Krug, Osteria Laura, Uncategorized

12 Wines $20 and Under for All Seasons

 

There are some wines that I like to drink all year round. They go with the foods I like to eat and I know I can turn to them at any time. I consider them wines for all seasons. Remember that you don’t have to spend a lot of money to drink well.

Prosecco “Rustico” Valdobbiadene Superiore DOCG Nino Franco. 100% Glera (traditionally called Prosecco) from classic production area hillside vineyards situated at medium to high altitude. Pressing, destemming, cooling of the must and fermentation takes place in steel tanks at controlled temperature. Second fermentation is in “cuvee close” (Charmat method). $1IMG_9987

Falanghina Beneventano 2015 DOC 100% Falanghina. The vineyard is the Torre Cuso, the best location for Falanghina. Donnachiara. 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. $18IMG_0118

Pallagrello Bianco “Caiati” 2014 100% Pallagrello Bianco from a 2.13-hectare vineyard at 280 meters, soil is volcanic with minerals. Alois The training system is guyot, there are 4,800 plants per hectare and the harvest is in the middle of September. Fermentation takes place on the lees for 30 days. Malolactic fermentation is in stainless steel at a controlled temperature. The wine remains in the bottle for 4 months before release. It has hints of almonds, citrus fruit, melon and grapefruit with a long finish and pleasing aftertaste. $20IMG_1091

Côtes-du-Rhone Samorëns Blanc 2015 made from Clairette and Grenache. Ferraton Père & Flis  The grapes are picked at the peak of ripeness and quickly chilled upon arrival at the winery via a chill tunnel. After pressing, the must is cold-settled for 48 hours. Vinification in temperature controlled stainless steel tanks where many lots will under go malolactic fermentation. The wine is then blended and bottled without the use of oak. It has fresh citrus aromas and flavors with hints of white peach and good acidity. $15IMG_1094

Pinot Grigio 2015 Alto Adige DOC Peter Zimmer. Made from a selection of grapes from the best vineyards of the valley floor and the steep slopes nearby. The soil here is stony, sandy and extremely chalky. The low yields per hectare and this particular terroir combines for a very particular Pinot Grigio.  The grapes are gently pressed, then clarified through the natural settling of sediment. Alcoholic fermentation is carried out with pure strains of yeast in temperature controlled stainless steel tanks. Malolactic fermentation does not occur. The wine remains on the lees for several months before it is bottled. It has more depth than most Pinot Grigio, with ripe fresh fruit, a touch of pear, and a hint of spice, good mineral character and fresh acidity. $16IMG_0912

Gewürztraminer Alto Adige DOC 2014 Elena Walch made from 100% Gewurztraminer from small vineyards around the villages if Tramin and Caldero. After harvest, the grapes are crushed and pressed. The fresh must is clarified at low temperatures then gently fermented at a controlled temperature of 20°C in stainless steel tanks. The wine matures in stainless steel tanks for several months on its fine lees. The wine has hints of white flowers and spice with a nice long finish. $20

Les Vignes de Bila-Haut Rose 2015 IGP Pays d’OC  Chapoutier made from 55% Grenache and 45% Syrah. The estate was purchased by Michel Chapoutier in 1999 and is located in one of the best parts of the Languedoc called the Cotes du Roussillon. The grapes are carefully vinified at low even temperatures. The juice is fermented in temperature controlled stainless steel tanks and aged in the same tanks. After a short maceration on the skins, the delicate pink hue is attained and the wine is racked and vinified. The wine is then carefully blended prior to bottling. $15IMG_1075

Bordeaux Rose 2015 made from 100% Cabernet Sauvignon. Chateau de Lardiley. The soil is clay and limestone, organic agriculture and located in the heart of the Entre-Deux-Mers area in the village of Saint-Pierre-de Bat. The estate is situated midslope along the Garonne River. This is a ripe, red fruit dominated wine with hints of strawberries and raspberries. $15IMG_1092

Az. Agr. Apicella Colli di Salerno Piedirosso IGT 2014, made from 85% Piedirosso from ungrafted vines and 15% other red grapes. There are 3,000 vines per hectare and the training system is mostly pergola. Harvest takes place the third week of October. The stalks are removed and the grapes are pressed. Temperature controlled fermentation in stainless steel tanks for 10 to 12 days. Piedirosso is used mostly as a blending grape.  (It is one of the grapes in the blend for Lacryma Chrisit del Vesuvio Rosso.) It is difficult to find wine made from 100% Piedirosso but worth the effort.
The wine has fresh red fruit flavors and aromas with hints of black pepper and spice a long finish and nice after taste. The wine should be drunk young. $16IMG_0914

Schiava Alto Adige DOC 2015 made from 100% Schiava from high side vineyards above Lake Caldaro at 1,312 ft. Elena Walch The soil is limestone and dandy 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. $16IMG_1093

Cahors Malbec Prestige 2011 AOP Cahors Domaine du Théron 100% Malbec. Family owned and operated by Pelvillain Freres. The domaine was established in 1973 and is situated in the village of Prayssac in the valley of Lot. The soil is limestone and clay with cover grass planted between the rows. Grapes are harvested in the early morning, destemmed and lightly crushed. Maceration and fermentation takes place in temperature controlled stainless steel tanks. After the wines are racked to different stainless steel tanks where malolactic fermentation is completed. The wines are aged in barriques for about 12 months, 1/3 of which is new wood. The best barrels are selected and blended into the Cuvée Prestige which is the top of the line and aged another year in bottle before release. This is a big dark wine with hints of spice and chocolate and a touch of blueberries with a smooth yet powerful finish. $18

Moscato d”Asti “Cascinetta” DOCG –NV 100% Moscato d”Asti, Vietti. Grapes are selected from vineyards in Castiglione Tinella. There are 4,500 plants per hectare and they are about 40 years old. The grapes are crushed, pressed and naturally clarified. Must is stored, without sulfite, at low temperature in order to naturally prevent fermentation. Before bottling, yeast is added and the temperature is increased. Alcoholic fermentation is in stainless steel autoclave to preserve natural CO2 from the fermentation. The fermentation is stopped at 5.5% alcohol by again reducing the temperature. Malolactic fermentation does not take place and preserves acidity, varietal fruit character and freshness. The wine is held in stainless steel tanks before bottling. The wine is delicately sweet, slightly sparkling, frizzante with hints of white peaches, apricots and ginger. $16

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Filed under Alois Winery, Cotes du Rhone- Ferraton, Donna Chiara Winery, Elena Walch, Falanghina, French Wine, Italian Red Wine, Italian Sparkling Wine, Italian White Wine, Italian Wine, Moscato d'Asti, Nino Franco, Pallagrello, Peter Zemmer, Piedirosso, Pinot Grigio, Prosecco, Uncategorized

From the Alto Adige: The Wines of Elena Walch

Many years ago I owned a wine store in Brooklyn. One of the wine salesmen who came in regularly introduced me to the wines of Elena Walch in the Alto Adige and I really liked them and ordered them for the store. That summer Michele and I were visiting Northern Italy and decided to stop at the Elena Walch Winery. We had a memorable visit and tasted a number of wines along with the local food. territorio-canvas

The Alto Adige (Südtirol) Region, which borders on Austria and Switzerland, is at the foot of the Alps and the Dolomites. It is Italy’s northern-most wine region. The Alps protect it from inclement weather from the North and the Atlantic while the Dolomites protect the vineyards from the cold, damaging winds from the east.  Along with its proximity to the Mediterranean and Lake Garda, this makes it an excellent region to grow grapes. The people that live here call their region the Sud Tirol and themselves Tyroleans. The food is decidedly Austrian with only a hint of Italy.

The Elena Walch Winery

This is a family owned and operated winery, led by Elena Walch and her two daughters, Julia and Karolina. There are 136 acres and there are two excellent single vineyards on the estate: Castel Ringberg in Kaltern which is 49 acres and the largest single vineyard in the Alto Adige, and Kastelaz in Tramin which is 15 acres. The philosophy of the estate is that the wines must be the individual expression of the soil, climate and cultivation in the vineyard.

The White WinesIMG_0909

Pinot Grigio Alto Adige DOC 2015 made from 100% Pinot Grigio from small vineyards around the villages of Tramin and Caldero. After the harvest the grapes are crushed and pressed. The fresh must is clarified at low temperatures then gently fermented at a controlled temperature (18C) in stainless steel tanks. The young wine matures in stainless steel tanks for several months on the lees. The wine has hints of pears, white pepper and a touch of sage with nice minerality. $17IMG_0910

Pinot Grigio “Castel Ringberg” Alto Adige DOC 2014 100% Pinot Grigio from the Castel Ringberg vineyard (1,150 ft.) which is located on the south-facing hillside above Lake Caldaro where the soil is glacial in origin with chalk and clay. Training system is guyot. The grapes are gently pressed and clarified, and then 85% of the must ferments in temperature controlled stainless steel tanks. The remainder of the must ferments in new, secon and third usage French oak barriques. The blending occurs shortly before bottling the following spring. It has ripe aromas of pear, sage and spice. The wine is full bodied and creamy with good acidity and minerality. $23IMG_0911

Pinot Bianco “Kastelaz” Alto Adige DOC 2014 100% Pinot Bianco from the Kastelaz vineyard situated on a very steep hill above Tramin at 980 ft. The soil is sand and clay and the training system is guyot. After pressing, the juice is clarified by refrigeration and natural sedimentation. Two-thirds of the must undergoes temperature fermentation at 18C in stainless steel tanks with extended yeast contact. The remaining third of the must ferments and matures in new 225-liter French oak barriques. Blending takes place the following spring. The wine has aromas of fresh green apples and a hint of white pepper. There are mineral notes and the wine has a long finish. $22IMG_0912

Gewürztraminer Alto Adige DOC 2014 made from 100% Gewurztraminer from small vineyards around the villages if Tramin and Caldero. After harvest, the grapes are crushed and pressed. The fresh must is clarified at low temperatures then gently fermented at a controlled temperature of 20°C in stainless steel tanks. The wine matures in stainless steel tanks for several months on its fine lees. The wine has hints of white flowers and spice with a nice long finish. $20IMG_0913

Gewurtztraminer “Kastelaz” Alto Adige DOC 2013 made from 100% Gewurztraminer from the Kastelaz vineyard. It is a classic site, situated on a very steep hillside above Tramin, the birthplace of Gewurtztraminer. The vineyard is at 980 ft, training system is guyot and the soil is chalk and clay. The grapes are very carefully selected for ripeness during two harvests. Before pressing, the crushed berries are cold macerated for 6 hours, after which the juice is clarified. Temperature-controlled fermentation begins in stainless steel tanks with select, inoculated yeasts. The wine remains on its lees, with lees stirring, until bottling the following spring. This is an aromatic and full wine with hints of lychee, dried fruit and a touch of honey. $32

The Red WinesIMG_0915

Schiava Alto Adige DOC 2015 made from 100% Schiava from high side vineyards above Lake Caldaro at 1,312 ft. The soil is limestone and dandy 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. $16IMG_0916

 Lagrein Riserva “Castel Ringbere” Alto Adige 2011 made from 100% Lagrein, which is indigenous to the Alto Adige, grown in the Castel Ringberg vineyard, at 1,500ft which is located on the south facing hill side above Lake Caldaro. The soil is glacial in origin with chalk and clay and the training system is guyot. The must is fermented for about 10 days in stainless steel tanks, followed by malolatic fermentation. The wine is then aged for 20 months in new French oak barriques. The wine is aged in bottle for several months before release.It has hints of spicy red berries, plums, and dry figs with a touch of smoke. $45IMG_0917

 Kermesse Vino d’Italia 2010 made from Lagrein, Merlot, Syrah, Cabernet Sauvignon and Petit Verdot. Grapes come from Plon and extremely steep vineyard above the winery in Tramin and the two single vineyards Castel Ringberg and Kastelaz. The training system is guyot. All of the grapes except the Cabernet Sauvignon are harvested on the same day and crushed together. The must ferments for about 20 days in stainless steel tanks, followed by malolactic fermentation and maturation for 18 months in French oak barriques, almost all of which are new. The wine is aged for several months in bottle before it is release. This is a big wine with hints of spice, tobacco, pepper, wild berries and figs. $70

 

 

 

 

 

 

 

 

 

 

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