A varietally perfect Vermentino from Tenuta Guado al Tasso, a 1,000 hectare (300 under vine) estate that has been owned by the Antinori's (you've heard of them) since the 1930's. The wine is 100% Vermentino (a variety native to the coastal area of Liguria and northern Tuscany, which has also flourished in Corsica and Sardinia) that is fermented and aged (for a short time) in stainless. Vibrant straw-yellow in color. Wonderfully aromatic nose of peaches and apricots. Delicious acidity. Former Congressman Larry Craig-like (wide stance) Burgundy bottle.
Monday, January 16, 2012
A powerful craft cocktail created by Chicago mixologist Benjamin Schiller. The drink walks the fine line between subtly and sledgehammer. Fun to source the ingredients. In a cocktail shaker, combine 2 oz. of rye whiskey, 1/2 oz. Aperol, 3/8 oz.Nux Alpina, and 10 drops of bitters. Add ice to fill. Stir until cold. Strain into rocks glass filled with ice. Add 3 drops of Allspice Dram and garnish with the orange peel. Enjoy responsibly.
Posted by jpk at 9:03 PM
Thursday, January 12, 2012
A beautiful Italian white from Cosimo Maria Masini, a biodynamic winery located near Pisa in Tuscany. The estate, where the farming of grapes and olives dates back to the 1600's, was purchased by Cosimo Masini (an engineer by trade) in 1999. On his twenty-five acres of vineyards, Masini grows the traditional grapes of Tuscany along with Cabernet, Chardonnay and Sauvignon Blanc. Masini also produces high-quality artisanal olive oil from eleven acres of Frantoio, Leccino, and Moraiolo e Mignola Cerretanna (a rarely grown cultivar) trees. The 2010 Annick (Masini names all of his wines after members of his family) is a blend of 60% Chardonnay and 40% Sauvignon Blanc. Pressed by the pedis, the wine is fermented in concrete vats. Dark, pale yellow color. Strong nose of apples and floral. Fresh tasting, yet full in body. Food friendly acidity. Un-oaked.
Posted by jpk at 6:14 PM