Tag Archives: Italy

Wine Tasting with Alchemy at The Chambers, Taj Lands End

Allan Scott Single Vineyard Moorlands Sauvignon Blanc 2015, Marlborough, New Zealand – Aromatic with lemon citrus and perfumed notes with hints of passion fruit and freshly crushed herbs. The palate is elegant with citrus, passion fruit and dried herbs; the oak influence is delicate and perfectly balanced with the clean refreshing acidity giving this wine a deliciously appealing finish.

Pighin Pinot Grigio DOC. 2015,  Friuli Grave, Italy – Straw yellow with lightly amber-coloured tinges in color with fruity and floral aromas including banana, pineapple and wisteria flowers. Persistent, excellent body and correct balance.

Château de Parenchère Cuvée Raphaël AOC 2011, Bordeaux, France – A very dense, very concentrated wine with elegant tannins that stand out, but are mellow and smooth. They are elegantly      woody, but not excessively to leave plenty of room for the fruit.

Prunotto Barolo DOCG 2012, Piedmont, Italy – Garnet red in colour with ample and complex aromas of violets and berry fruit, full and velvety in flavor and very balanced. Its structure and body make it an ideal match for meat and game dishes and for cheese.

Robert Mondavi Winery Cabernet Sauvignon 2013, Napa Valley, USA – Deep, enticing wild berry and black currant fruit weaves harmoniously with layers of fragrant tobacco leaf, forest floor and toast in a complex ribbon of flavor that flows into a deliciously long finish in this powerful yet refined taste of Oakville Cabernet Sauvignon. 81% Cabernet Sauvignon, 13% Cabernet Franc, 2% Malbec, 2% Petit Verdot, 2% Merlot.

MARCHESI ANTINORI TIGNANELLO 2013, TOSCANA IGT, ITALY

MARCHESI ANTINORI TIGNANELLO 2013, TOSCANA IGT, ITALY

REGION: Toscana

GRAPE VARIETY: 80% Sangiovese, 15% Cabernet Sauvignon & 5% Cabernet Franc

TASTING NOTES: An intense ruby red in color with purple highlights, the 2013 Tignanello shows a nose of great red fruit intensity along with highly pleasurable notes of vanilla, chocolate, and leather from the well balanced contribution and fusion of the aromas of the oak. The spicy and balsamic sensations which give additional complexity are also quite important. The wine is ample and enveloping on the palate with supple tannins and a savory freshness which fully respects the character and personality of the Sangiovese grape. The balance between acidity and tannins is excellent, and the finish and aftertaste are of a lovely length and persistence.

Tiaganello

QUERCIABELLA CAMARTINA 2010, TOSCANA IGT, ITALY

QUERCIABELLA CAMARTINA 2010, TOSCANA IGT, ITALY

REGION: Toscana

GRAPE VARIETY: 70% Cabernet Sauvignon & 30% Sangiovese

TASTING NOTES: This elegantly structured wine opens with aromas of ripe black fruit, cedar, leather and a whiff of exotic spice. The firm palate delivers ripe black cherry, plum, coffee, grilled herb and ground clove alongside firm but polished tannins.

querciabella-camartina-2010

 

PIGHIN PINOT GRIGIO D.O.C. 2015, FRIULI GRAVE, ITALY

PIGHIN PINOT GRIGIO D.O.C. 2015, FRIULI GRAVE, ITALY

 REGION: Fruili

 GRAPES: Pinot Grigio

TASTING NOTES: Straw yellow with lightly amber-coloured tinges. The wine displays fruity and floral aromas of banana, pineapple and wisteria flowers. Persistent, excellent body and balance.

grave-pinot-grigio

MARCHESI DI BAROLO GAVI DI GAVI D.O.C.G. 2014, PIEDMONTE, ITALY

MARCHESI DI BAROLO GAVI DI GAVI D.O.C.G. 2014, PIEDMONTE, ITALY

REGION: Piedmonte

GRAPE VARIETY: Cortese 100%

TASTING NOTES: Tenuous straw-yellow color with greenish reflections. An intense and fine odor with persistent fruity and flowery scents similar to those of golden apples and green almonds as well as a clean aroma of chamomile flowers. The flavor is full-bodied and remarkably sapid, balanced, harmonious and persistent.

Bottle - Gavi di Gavi

IL POGGIONE BRUNELLO DI MONTALCINO D.O.C.G. 2011, MONTALCINO, ITALY

IL POGGIONE BRUNELLO DI MONTALCINO D.O.C.G. 2011, MONTALCINO, ITALY

REGION: Montalcino

GRAPE VARIETY: 100% Sangiovese

TASTING NOTES: Ruby red in color, with a very intense, persistent nose and with red fruit notes. Warm, balanced flavour with velvet-smooth tannins.

Brunello is the prince of Montalcino wines, produced exclusively from Sangiovese grapes picked by hand from the oldest vines in the farm.

2011 IL Poggione Brunello

 

 

ALLEGRINI CORTE GIARA SOAVE 2012, VENETO, ITALY

ALLEGRINI CORTE GIARA SOAVE 2012, VENETO, ITALY

REGION: Veneto

GRAPE VARIETY:  80% Garganega & 20% Chardonnay

TASTING NOTES: Fairly intense straw yellow with green highlights. This classic Veronese white wine is striking for its fresh and inviting breadth of aromas, sketched out with wild flowers and white peaches, and vibrant, vegetal notes. On the palate, the wine is fresh and simple with a supple body, dry and smoothly rounded.

Corte

The Story Behind Salumi

Cured meats or ‘Salumi’ in Italian was born out of the need to conserve meat for months after the ‘harvest’ of the animal. Cured meats are most often made of pork, beef, veal, goat, chamois, venison, wild boar or horse. Salting, smoking and air-drying are the three main processes by which fresh meat is transformed into a storable delicacy.

Salt, a conserving agent, is used in large quantities to ensure that the meat will keep for several months. Similarly, spices play a key role in conserving meat: black pepper, chili flakes, and ground red pepper are predominant.

Italian Salumi falls under two categories: those obtained from a whole cut of meat, such as a boneless thigh or shoulder. You may recognize Prosciutto, Pancetta, Coppa, Culatello in this case. Those made  from minced, ground, or chopped meat that is stuffed into casings, known as insaccati in Italian and are more popularly known as salami and sausages.

salumi

Deposit your Cheese Here Please!

The Bank That Accepts Parmigiano Reggiano as loan collateral

For years, Italian bank Credito Emiliano (Credem) has accepted Parmigiano Reggiano as loan collateral offered to producers of the Protected Designation of Origin (PDO) cheese. According to the Harvard Business School case study, if producers are unable to repay their loans, or if prices fall and the value of the collateral does not support the outstanding debt, Credem may sell the cheese it holds to cover any potential loss.

Parmigiano Reggiano sold in the EU must be produced in and using milk from a handful of areas – Parma, Reggio, Emilia, Modena and parts of Mantua and Bologna.The hard cheese, made using raw cow’s milk, must be matured for at least 12 months.

According to the Harvard case study, Credem is investigating whether its Parmigiano Reggiano model can be applied to other agricultural products.

Cheese
A look inside a typical Parmigiano Reggiano bank