tag:blogger.com,1999:blog-39020773244386524632024-03-13T13:06:17.247-05:00The Italian CellarInformative and fun Italian wine reviewsUnknownnoreply@blogger.comBlogger280125tag:blogger.com,1999:blog-3902077324438652463.post-8469573985425371532018-11-28T21:13:00.000-06:002018-11-28T21:16:43.618-06:00Elio Perrone Barbera d'Asti "Tasmorcan" (Piemonte) 2015<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowCbgG3vTcZL5ZcgLedv2Si9zlHOFOh9OjRgSW3qvXLL7bxLg05mobaqOg6vs1yZn8AV43lV8YSXnldpoywzCxLw3qZGIx8a0RkRVipmWIqPT_I2BaB31Awfz0fa2jioyVsSqg16Y9lPn/s1600/elio.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="225" data-original-width="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgowCbgG3vTcZL5ZcgLedv2Si9zlHOFOh9OjRgSW3qvXLL7bxLg05mobaqOg6vs1yZn8AV43lV8YSXnldpoywzCxLw3qZGIx8a0RkRVipmWIqPT_I2BaB31Awfz0fa2jioyVsSqg16Y9lPn/s1600/elio.jpeg" /></a>A delicious Barbera from Elio Perrone, a Piemontese winery that has been run by Elio's son and former motorcycle racer Stefano since 1989. Harvested by hand his "Tasmorcan" is sourced from vines planted in 1999 in the great Mongovone vineyard. 20% is aged in stainless and 80% aged in a mix of used botte and barrique. Many of Perrone's are northwest facing. Stefano believes that ripeness is easy to achieve if the yields are kept low. The orientation also allow the vineyards to cool down faster in the evening, this retaining more acidity and vibrancy. 3,800 cases produced annually. Screw top.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-31695032907636317302016-05-10T20:55:00.000-05:002016-05-10T20:55:33.381-05:00Paolo Scavino Vino Rosso (Piemonte) 2013<div id="yui_3_16_0_ym19_1_1462930257968_1901">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPUHuhyK33I1C2tGn0mHUFDKffD86iARR0JVHUTUcaZHBcJIGpi2SPpmw3mXX01LrIXnNZD5oYCb3iYeqExaFUnIs9VJ9qPBmmUU8P7gtoB_RRzg3sgDv0Apv4Hd1xjrk6cctbrG8twzC/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDPUHuhyK33I1C2tGn0mHUFDKffD86iARR0JVHUTUcaZHBcJIGpi2SPpmw3mXX01LrIXnNZD5oYCb3iYeqExaFUnIs9VJ9qPBmmUU8P7gtoB_RRzg3sgDv0Apv4Hd1xjrk6cctbrG8twzC/s1600/images.jpg" /></a>A quaffer from Paolo Scavino, a superior winery from the Barolo region. Founded in 1921 in Castiglione Falletto by Lorenzo Scavino and his son Paolo. Today, the winery is run by grandson Enrico Scavino together with his daughters Enrica and Elisa. <span id="yui_3_16_0_ym19_1_1462930257968_1935">The winery comprises 23 hectares, and is located entirely in the Barolo area and features19 Barolo historical crus located in Castiglione Falletto, Barolo, La Morra, Serralunga d’Alba, Verduno and Roddi.</span></div>
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Scavino describes the Vino Rosso as a blend which represents their "autochthon" or mish-mash of young vine varietals. The wine is ruby-red with purple hints. Nose of red cherries and spices. An inexpensive wine that receives a masters touch. Pairs well with lighter dishes. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-81319105125559415602016-04-28T20:13:00.000-05:002016-04-28T20:13:18.074-05:00Aldo Conterno Conca Tre Pile Barbera D' Alba (Piemonte) 2012<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5-eEuosVLJgh8vW_1fdeQXTI_phsqpFaKrubJZU75GNMJbAIe5sC30GQw8MVYahlztxeqMtINX_hww2jDeXCsDCpJW2US5HteEnLAiM3IZzoxgQOFMbjKcUPVEKK76VENxbDabBXTCY1/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY5-eEuosVLJgh8vW_1fdeQXTI_phsqpFaKrubJZU75GNMJbAIe5sC30GQw8MVYahlztxeqMtINX_hww2jDeXCsDCpJW2US5HteEnLAiM3IZzoxgQOFMbjKcUPVEKK76VENxbDabBXTCY1/s200/images.jpg" width="200" /></a>We all know the story….boy meets girl, boy and girl fall in love….wait; that’s the wrong story. The story I’m talking about is that of the Conterno boys, little Aldo and Giovanni; whose differences on how the family's Barolo should be made; in the traditional style with long macerations, or in the modern style with a shorter maceration time, drove them mad…well apart at least. The Conterno brothers split-up back in the late sixties to create their own styles of Barolo, Giovanni (who continued to run the Giacomo Conterno Estate) produced the more traditional style of the two. Aldo Conterno, who continues to produce prized wines in a more modern vein, is known as the "King of Barolo" in Italy. Poderi Aldo Conterno is situated in Monforte d'Alba on the prized Bussia Soprano vineyard, in the heart of the Barolo region. His “Conca Tre Pile” is from a hilly area in Bussia Soprana whose main vines are Barbera with vineyards having a maximum age of 45 years. The barrels (“barriques”) in which the wine is aged are 100% made of new wood. Completely super-fantastic, delicious and smooth. Fine drinking.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-82077423442340983202016-04-05T19:53:00.001-05:002016-04-05T19:53:24.282-05:00Vietti Barbera d'Asti Tre Vigne 2014<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6a7jzm3WOTloV_qtMAxn9TvIND3LLP6gb8CTcvAqaRubulgU3tCraqBmWNFC741hee0pgp-knPl1ghna_3WhuG4oSZ9soRDIMvOZoh3jGKE1lQtmuuRQuN8DwOJHkj4bUPxqbAaJQwHa/s1600/07_barbera_asti_trevigne.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="184" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6a7jzm3WOTloV_qtMAxn9TvIND3LLP6gb8CTcvAqaRubulgU3tCraqBmWNFC741hee0pgp-knPl1ghna_3WhuG4oSZ9soRDIMvOZoh3jGKE1lQtmuuRQuN8DwOJHkj4bUPxqbAaJQwHa/s200/07_barbera_asti_trevigne.jpg" width="200" /></a>A great everyday Barbera from a brilliant multi-generational family winery. The grapes for this wine are grown in Agliano d’Asti in the La Crena site, with the oldest of those vines used for Vietti's Cru La Crena. The wine is vinified in stainless steel tanks, and at the end of the malolactic fermentation, the wine is moved into French oak barrels and Slovanian casks for 16 months, then into steel tanks 2 months before bottling. Unfiltered. A striking red/purple color, strong fruit nose, fresh acidity to perfectly compliment food, and a long, smooth finish. Albeisa bottle. Ooga-booga label.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-37763203728097320882016-03-03T20:42:00.001-06:002016-03-03T20:46:22.523-06:00Do You 'Ndjua?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS2YX9USTvtD980uaaATNigSiCGVdVUsWgvk1qZr2LyZIukTsgFWGHQx9bkNF9iqpae-UyMQaB3QV3un7g4TYfxBWWS2nQrkeZh5XqCaZm30PVv6Oy9Ze5xhEGwHRTmEzwSst73QXJ3Fx/s1600/CPMay+%252812+of+19%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS2YX9USTvtD980uaaATNigSiCGVdVUsWgvk1qZr2LyZIukTsgFWGHQx9bkNF9iqpae-UyMQaB3QV3un7g4TYfxBWWS2nQrkeZh5XqCaZm30PVv6Oy9Ze5xhEGwHRTmEzwSst73QXJ3Fx/s1600/CPMay+%252812+of+19%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikS2YX9USTvtD980uaaATNigSiCGVdVUsWgvk1qZr2LyZIukTsgFWGHQx9bkNF9iqpae-UyMQaB3QV3un7g4TYfxBWWS2nQrkeZh5XqCaZm30PVv6Oy9Ze5xhEGwHRTmEzwSst73QXJ3Fx/s400/CPMay+%252812+of+19%2529.jpg" width="400" /></a><br />
'Ndjua is a cured, spicy, spreadable salumi from Calabria, the toe of Italy's boot. 'Ndjua (pronounced en-DOO-ya) is believed to have originated as a "poor-man's" version of Andouille sausage which arrived in Calabria when Napoleon conquered Naples in 1806. The locals, most famously from the town of Spilinga, made their version from various pig parts (parts is parts) and fiery Calabrian chilies. Today, 'Nduja is made with higher quality ingredients, One such maker, Chicago-based 'Nduja Artisans make theirs with pork shoulder from Berkshire hogs along with plenty of fatback and chilies. 'Ndjua is best enjoyed atop grilled bread or as a base for spicy pasta sauce. 'Nduja is also delicious as a chorizo substitute in Huevos con 'Nduja.<br />
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Keeping with the adage, "What grows together, goes together", a Gaglioppo makes a terrific 'Ndjua pairing. Calabria is one of the 20 regions of Italy, who in total, produce hundreds of different varietals, most of them limited to a very small geographical area of production. The Gaglioppo is just such a grape. Suspected of being related to an ancient Greek varietal or the Sicilian Frappato, the Gaglioppo is well adapted to the exceedingly hot and dry conditions in Calabria. Of particular note are the wines of Statti. The Statti estate, owned by Alberto and Antonio Statti, is over 500 hectares in size, making it one of the largest in the region. Besides growing indigenous varietals (Gaglioppo and Mantonico, a white grape used in sweet nectars) they produce olive oil, grow vegetables and raise livestock. <br />
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Statti's Gaglioppo is fermented and aged in stainless, with an intense ruby red color and a strong nose of cherries and spice. Fruit-bombish in taste, but at the same time, softly tannic. Beautifully textured mouth feel; nice smooth finish. Well worth the trouble to find. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-59169121305204065252016-02-27T19:58:00.001-06:002016-02-27T20:01:34.608-06:00Conspiracy Theorists Clear Italian Wine and Spirits in Death of Justice Scalia<div align="LEFT">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q_Oud-8I9_6znp8goFXOilOZd7vzh9YcMMqs6oSsDwDhjeg42vVhtvy9SyPSQo58ooAtHJrfQOdpHB27oj3vRt-AmK0D1pWeC3BVhInRrSb4l37rZkw9Fz4JIOVcYZjfk-ZYKlTol-s_/s1600/tumblr_inline_mxywiyNRd41s6gli3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q_Oud-8I9_6znp8goFXOilOZd7vzh9YcMMqs6oSsDwDhjeg42vVhtvy9SyPSQo58ooAtHJrfQOdpHB27oj3vRt-AmK0D1pWeC3BVhInRrSb4l37rZkw9Fz4JIOVcYZjfk-ZYKlTol-s_/s1600/tumblr_inline_mxywiyNRd41s6gli3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5q_Oud-8I9_6znp8goFXOilOZd7vzh9YcMMqs6oSsDwDhjeg42vVhtvy9SyPSQo58ooAtHJrfQOdpHB27oj3vRt-AmK0D1pWeC3BVhInRrSb4l37rZkw9Fz4JIOVcYZjfk-ZYKlTol-s_/s320/tumblr_inline_mxywiyNRd41s6gli3.png" width="320" /></a><br />
Pouring over the details contained in a recently released Texas Sheriff's Department incident report, conspiracy theorists around the globe concluded that Italian wine and spirits were not a factor in the February 13th death of Supreme Court Justice Antonin Scalia at John Poindexter's Cibolo Creek Ranch in Texas. <br />
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Ammon Bundy, recent co-leader of the occupation of the Malheur National Wildlife Refuge and general nut-case, came to this conclusion after his review of the incident report and consultation with Rear Adm. Brian P. Monahan, attending physician for members of Congress and the Supreme Court. <br />
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<em>"While not entirely ruling out any other funny-business related to the International Order of St. Hubertus, it seems that coronary artery disease, obesity, diabetes, a heart like the Grinch's that was two sizes too small, sleep apnea, high blood pressure, smoking, toenail fungus and other ailments, may possibly have led to Justice Scalia's untimely death." </em>Bundy said in a statement to The Italian Cellar.<br />
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<em>"We can conclusively state that the Justice's pre-dinner Boulevardier (a Texas-style Negroni variant where gin is swapped out for Bourbon), the Bucci "Villa Bucci" Riserva Verdicchio that was served with the grilled scallop first course and the Alois Lageder "Krafuss" Pinot Nero that was served with the roast pheasant main course, cannot be attributed to his death." </em>said Bundy.<br />
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<em>"I honestly feel that Scalia's after-dinner digestif of an Amaro Nonino "Quintessentia" (on the rocks with an orange twist) may have actually prolonged the Justice's life long enough for him to get into bed where he died peacefully." </em><br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-4849189648094611212016-02-25T19:37:00.001-06:002016-02-25T19:37:39.386-06:00Campagnolo - The "Big" Corkscrew - Veneto <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiAxQBJ3SWqOrPtqtG4J6UNyhb-kSENZv2BkGXlGaxg6tDjjdhUtlGVI5Njy-yuBG83XWcuolGP0OEY-Uvg7r2-4g87TdKw__cS3aqwm7qxfUBb1UtZkT6zgagZBLqRu9MwoWB0huMaRv/s1600/campyCORKY202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBiAxQBJ3SWqOrPtqtG4J6UNyhb-kSENZv2BkGXlGaxg6tDjjdhUtlGVI5Njy-yuBG83XWcuolGP0OEY-Uvg7r2-4g87TdKw__cS3aqwm7qxfUBb1UtZkT6zgagZBLqRu9MwoWB0huMaRv/s400/campyCORKY202.jpg" width="400" /></a></div>
Sometimes, BIGGER is better. Over 2 pounds of pure Italian style from Campagnola, a high-end bicycle manufacturer (later automobile compents - Ferrari, Maserati, etc. and later still - satellite components) founded in 1933 by Tullio Campagnola. A life-long inventor, Tullio holds over 135 patents and created such bicycle components as the quick release mechanism for wheels and derailleurs which allowed multi-speed bicycles.<br />
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Legend has it that many years ago, Tullio hurt his hand opening a wine bottle in celebration of a team victory. His pain turned to inspiration, and thus the "Big" Corkscrew was born.<br />
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The "Big" Corkscrew's telescopic, self-centering bell positions the screw exactly in the middle of the cork and once screwed down, the two perfectly machined levers pull the cork out easily and delicately. The corkscrew has been designed to never twist completely through the cork, thus preventing pieces of cork dropping into the wine. Quality materials and careful finishes accompany the sinuous shapes of its various parts. Each component is a characteristic feature of the Campagnolo brand. Truly a work of art.<br /> Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-3902077324438652463.post-35972238145745361002016-02-22T17:19:00.001-06:002016-02-22T17:23:46.845-06:00Cusumano Nero d' Avola (2014) Sicilia<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6D-GK_mKmw_RtVNrzkXne0SKDlSm2LUSt0hzJLMO2-qxUl9Kh0t0znsD4jhajd66JQX8y1jtOLMLd7Atv5JV1_nkzzBP6LNYL9Pvb-X81amP0qHl4GUry95Hwo-BKjwMrd-ZIgNCJdxFz/s1600/114602_2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6D-GK_mKmw_RtVNrzkXne0SKDlSm2LUSt0hzJLMO2-qxUl9Kh0t0znsD4jhajd66JQX8y1jtOLMLd7Atv5JV1_nkzzBP6LNYL9Pvb-X81amP0qHl4GUry95Hwo-BKjwMrd-ZIgNCJdxFz/s320/114602_2.jpg" width="224" /></a></div>
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A solid, value-priced southern Italian red wine from Cusumano, a Sicilian winery created by third generation winemakers and brothers Diego and Alberto Cusumano who assembled a network of growers that previously contracted with cooperatives. The 2014 Nero d' Avola is 100% Nero d’Avola grapes that are hand harvested from vineyards around San Giacomo. Deep ruby red color with an aroma of fresh red and blackberries. Spicy, yet smooth. Has the finish of a well-made wine. Way-cool <a href="http://vinolok.cz/"><span style="color: #5588aa;">"Vino-Lok"</span></a> glass <a href="http://vinolok.cz/"></a>stopper. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-69819792766578190182016-02-20T22:31:00.002-06:002016-02-22T17:23:10.792-06:00Luxardo Original Maraschino Cherries - Veneto<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y6N7aRZAc_Vn8BTG3DRWSMnxh9c5bWFDHuS_YGkF9tWbtQPUNSEHEeiPCNwWKjI28qQkF4xPxBZY-xG9Z7tgWIosU4hLFxp-3fb1kanjUG_JBVZLwLrtkbn9qKIZKWkAz4oTaDh8S7Lw/s1600/a73b0f_c92d30e9163e479b9263420f8185e67a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4y6N7aRZAc_Vn8BTG3DRWSMnxh9c5bWFDHuS_YGkF9tWbtQPUNSEHEeiPCNwWKjI28qQkF4xPxBZY-xG9Z7tgWIosU4hLFxp-3fb1kanjUG_JBVZLwLrtkbn9qKIZKWkAz4oTaDh8S7Lw/s1600/a73b0f_c92d30e9163e479b9263420f8185e67a.jpg" /></a>A knock-out garnish for your craft cocktail from Luxardo, a fifth generation family-owned company founded in Zara, a port city on the Dalmatian coast of what is now Croatia in 1817. During World War II, the family fled to Italy, escaping with only a single cherry sapling and the Luxardo recipe book. <br />
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Luxardo's Maraschino (mar-a-SKI-no) Cherries are proprietary sour marasca cherries that are candied and steeped in a syrup made of cherry juice and sugar. The Luxardo family exclusively cultivates over 30,000 Marasca Cherry trees in the Veneto region of Italy to produce these jewels.<br />
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The cherries are all natural, with no artificial colors, and are certified Kosher to boot! When only the best will do. L'chayim!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-53816065945447400382016-02-19T19:43:00.001-06:002016-02-19T20:41:44.924-06:00Cocchi Vermouth di Torino - Piemonte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHDeK3NEYRDGrnY2VhKNdGNPrkeoAViBfelkdv3LMb_S1TYYueesgYoND0HlPfUlvvlTldX7DthyphenhyphenDA23GLfK3kGqcsgHADlul-4yL394bjs3BxFIJ-cC3c3LbSAhQXe4J8W-3yH48sOb8/s1600/Natale-in-Terrazza-Gallia-Vermouth-Cocchi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXHDeK3NEYRDGrnY2VhKNdGNPrkeoAViBfelkdv3LMb_S1TYYueesgYoND0HlPfUlvvlTldX7DthyphenhyphenDA23GLfK3kGqcsgHADlul-4yL394bjs3BxFIJ-cC3c3LbSAhQXe4J8W-3yH48sOb8/s320/Natale-in-Terrazza-Gallia-Vermouth-Cocchi.jpg" width="213" /></a></div>
<span style="font-family: "times new roman" , "serif"; font-size: 12pt; line-height: 115%;">A delicious sweet vermouth made in the Turin style
(one of only two protected geographical indication of origins for vermouth –
the other being Chambéry where Dolin is produced) from a base of Moscato d'Asti
with rich flavors of cocoa, rhubarb, and citrus.</span><br />
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<span style="font-family: "times new roman" , "serif"; font-size: 12pt; line-height: 115%;">Cocchi (pronounced co-KEY, you rubes) was founded in
1891 by Guillo Cocchi, a bartender in Florence before following his dream and moving
to Asti to become a sparkling winemaker (a maker of sparkling wine, not a winemaker that sparkles) and distiller.<span style="mso-spacerun: yes;"> </span>The company was Cocchi-owned until 1971 when
it was purchased by the Bava family who still run it today.</span></div>
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<span style="font-family: "times new roman" , "serif"; font-size: 12pt; line-height: 115%;">Terrific on its own or as an ingredient in a classic
cocktail recipe.<span style="mso-spacerun: yes;"> </span>Its flavor profile
occupies a middle ground between Carpano Antica and Punt e Mes.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-6803832103224839832015-03-24T20:30:00.002-05:002015-03-24T20:35:19.807-05:00Ted Cruz - 2016 Republican Presidential Candidate and Generally Scary Dude<div class="separator" style="clear: both; text-align: center;">
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Thanks to our extensive "Tea Party" connections, <em>The Italian Cellar</em>, was afforded an opportunity to briefly speak with Texas Senator Ted Cruz following his big announcement Monday at Liberty University in Lynchburg Tennessee that he was running for President in the 2016 election: </div>
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<em><strong>Senator Cruz, best of luck in your campaign. What was the first wine that made you realize you loved wine?</strong> </em></div>
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<em><br /></em>"Damijan Ribolla Gialla 2002 made me change the way I look at white wine, and the first time I had Quintarelli Amarone I knew I’d never tasted anything even close to that before. However I have to say that the wine that did it for me, that truly made me realize that I love wine was Bartolo Mascarello’s 1989 Barolo (out of a magnum). Like the Quintarelli it possessed layers and depth that I could draw few comparisons to, and definitely had the "what was that?" impact on me. However the one thing that made this one truly stand out was it’s elegance. To this day if you asked me to describe my idea of “elegance” I would have to say that that wine is an example that I would use." </div>
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<em><strong>Describe your perfect meal and the wine you'd pair with it.</strong> </em></div>
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<em><br /></em>"Well I was recently on an anti-Obamacare junket in Piemonte, so how could I not mention white truffles on Tajarin with aged Barolo. But there is also something to be said about the simplicity of a white like Verdicchio from Le Marche (look for Sartarelli) that work their magic with the seafood of the Adriatic on a summer day. The zing and citrus nuances bring just about any fish back to life - no sauces needed here - just some grilled fish and lemon. A Rosso di Montalcino with some pici topped with wild boar ragu is also a nice, simple classic pair."</div>
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<em><strong>Were the students at Liberty University really forced at gunpoint to attend your announcement speech? </strong></em><br />
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“No, it just seemed that way. I’ll tell you, the energy and the exhilaration there yesterday and we’re seeing on the trail takes your breath away.”<br />
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<em><strong>Well, congratulations again, and thank you for your time.</strong></em><em></em><br />
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"It was my pleasure."Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-84754902343275097072014-06-29T11:56:00.001-05:002014-06-29T12:35:00.795-05:00Pio Cesare L'Altro (2012) Piemonte<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5zlj9c6gPeOPnaypsjDt47OZPXnuFsKh7-aBKf8qO3Fbjl3F5CHz2Xr8CimNa2LcOlxFweTSrB55V7Klu0nViHrSKk92XA9l6DF845O5t1_fPaNgO3Yl5yN7vsVvcdghgBHbXNDnRNsF/s1600/untitled.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt5zlj9c6gPeOPnaypsjDt47OZPXnuFsKh7-aBKf8qO3Fbjl3F5CHz2Xr8CimNa2LcOlxFweTSrB55V7Klu0nViHrSKk92XA9l6DF845O5t1_fPaNgO3Yl5yN7vsVvcdghgBHbXNDnRNsF/s1600/untitled.png" /></a>A terrific summer white from Pio Cesare, a fifth generation family winery that produces traditional Piemontese wines from its 50 hectare of vineyards near Alba. In addition to its own vineyards, Pio Cesare has fostered long-term relationships with area growers that share their viticutural philosophy.<br />
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The L'Altro is 100% Chardonnay that has been sourced from family-owned vineyards in Treiso (Il Bricco Estate), in Serralunga d'Alba (colombaro) and in Trezzo Tinella (Bossania). 75% of the grapes are fermented in stainless steel tanks and the remaining 25% in new French oak barriques for a welcome, light, fruity character. The wine is kept on its fermentation lees for 5 months, prior to the bottling. Delicious on its own or with food - something seasonal and sustainably grown - preferably artisanal and/or heirloom. Please compost and recycle - and kids; stay in school.<br />
<a href="http://www.piocesare.it/pdf/altro_eng.pdf" target="_blank"></a><br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-30709098141800250702014-05-28T20:13:00.000-05:002014-05-28T20:13:19.730-05:00A Perfect Warm Weather Cocktail - The Summer Negroni<div class="group-right">
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A light, citrusy and herbal warm weather variation on the classic Negroni, with Aperol standing in for Campari, and Cocchi Americano for the sweet vermouth.</div>
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<li><span class="ingredient">Ice</span></li>
<li><span class="ingredient">1 ounce gin (I like Hendricks in this recipe)</span></li>
<li><span class="ingredient">1 ounce Cocchi Americano</span></li>
<li><span class="ingredient">1 ounce Aperol</span></li>
<li><span class="ingredient">Garnish: grapefruit peel </span></li>
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<span class="ingredient">Fill a mixing glass with ice. Add gin, Cocchi Americano, and Aperol. Stir well. Strain into an ice-filled old fashioned glass. Twist grapefruit peel over drink to express oils, add to cocktail and serve.</span></div>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-36227605562199047032013-03-10T19:23:00.000-05:002013-03-10T19:23:28.728-05:00Punt e Mes - A Classic Red Vermouth<div class="separator" style="clear: both; text-align: center;">
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A benchmark Italian red vermouth that is both (thrice?) pleasantly bitter, slightly sweet, and completely delicious. The formula was developed in 1870 in Antonino Carpano's bar in Piedmont, and the distinctive 15-herb recipe is still a family secret. Punt e Mes was made by the Carpano family in Turin until 2001, when Distillerie Fratelli Branca of Milan bought it. Punt e Mes is vermouth in its finest form. I enjoy it by itself with an orange peel and a single, 2 inch craft-cocktail ice cube. It also adds polish to a wide variety of classic cocktails. The label looks like a funky 1960's Italian movie poster. Could easily form the foundation of a vermouth bar concept that I am currently seeking investors for. <br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-12661791000580018072013-03-06T19:40:00.001-06:002016-02-21T14:44:19.928-06:00Di Giovanna Grillo (2009) Sicilia<div class="separator" style="clear: both; text-align: center;">
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A delicious everyday white from Di Giovanna, a 100 hectare (56 under vine) organic estate located almost at Sicily’s geographic center, above the city of Sambuca. The winery is run by fifth generation brothers Gunther and Klaus Di Giovanna (Sicilian father/German mother). The wine is 100% Grillo-a variety in the past used to be blended with Chardonnay or Inzolia but here proves that it can stand all on its own. Aromas of pineapple, peaches and grapefruit (watch your drug interactions) Stainless steel fermentation and aging. Brilliant acidity. Goes well with anything you would squeeze a lemon on. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-64543132928430269742013-01-11T20:29:00.001-06:002013-01-11T21:00:01.949-06:00Hail Bianco Vermouth - The Astoria Vecchio Cocktail<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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<em>In February of last year, Jason Wilson of the Washington Post wrote about white vermouth and its place in the craft cocktail movement. In this "blogarized" post, I add to Mr. Wilson's thoughts</em>.<br />
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Real cocktail drinkers know that no ingredient is more important to a well made cocktail than vermouth. Vermouth is what the icing is to the cake, the top hat to the tails, the bow tie to the schnug; it’s what makes a craft cocktail worth your time. It’s also an ingredient that bartenders, both professional and at home, are taking better care of; treating it as a wine that must be refrigerated and is best used within a few weeks. Consequently, more people are sipping martinis with a good portion of dry vermouth rather than “very very dry” (otherwise known as a glass of gin), and with more higher-end sweet vermouths on the market, Manhattans and Negronis have never been better.</div>
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With vermouth awareness at its highest level since before Prohibition, a third member of the vermouth family still, however, doesn’t get much attention. Everyone knows dry and sweet vermouths and their many uses, but a mystery to most drinkers is the vermouth known as bianco (if it’s Italian) or blanc (if it’s French); i.e. “white” vermouth.</div>
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Not that white vermouth is anything new. Martini has been making its bianco vermouth since about 1910. In Italy, bianco is the most popular vermouth by far, and accounts for more than half of Martini’s production. Go to any bar at happy hour, and you’ll see Italian young people ordering bianco vermouth on the rocks, with a twist of lemon. In the United States, however, many liquor stores don’t even carry a white vermouth.<br />
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The difference between dry and white vermouth is significant. White vermouth has distinct aromas of thyme and oregano and notes of cloves and vanilla, striking a unique balance between sweet and savory. Many foolishly use dry vermouth when a recipe calls for bianco/blanc/white vermouth -- perish the thought.<br />
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A terrific use of white vermouth is the Astoria Vecchio, a twist on the classic early 20th century Astoria cocktail which uses white vermouth (I prefer Dolin) instead of dry and changes the gin to genever, a Dutch precursor to gin with a malt wine base, or Old Tom gin, a malty style prevalent in the 19th century -- especially a barrel-aged Old Tom such as Ransom, from Oregon (my preference). <br />
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Astoria Vecchio<br />
1 serving<br />
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Ingredients:<br />
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Ice<br />
2 1/2 ounces genever or Old Tom gin<br />
1 ounce white vermouth<br />
2 dashes orange bitters<br />
Twist of orange peel, for garnish<br />
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Directions:<br />
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Fill a mixing glass halfway with ice. Add the gin, vermouth and bitters. Stir for the appropriate craft cocktail time and in the appropriate craft cocktail manner, then strain into a chilled cocktail (martini) glass. Garnish with the twist of orange peel. Repeat as necessary.<br />
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<span id="goog_707883924"></span><span id="goog_707883925"></span><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-86240175499853923132012-11-07T20:30:00.000-06:002012-11-08T17:34:48.678-06:00Rivera Preludio N. 1 (2011) Puglia<div class="separator" style="clear: both; text-align: center;">
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A stunner from Azienda Vinicola Rivera, one of Puglia's top estates. Family owned since the early 1900's, the 95 hectare estate pumps out over one million bottles of southern Italian wines a year. The estate is located in the Castel del Monte D.O.C which covers all the areas of the Alta Murgia that slope down towards the Adriatic, including two that share the same Mediterranean climate but are quite different in soil types and landscape. The D.O.C. is dominated by the Castel del Monte, an octagonal shaped castle built in 1240 by emperor Frederik II of Swabia (and where canned peas were thought to have originated). In addition to growing traditional Puglian varietals, in the 1980's the founders grandson, Carlo de Corato, introduced Sauvignon Blanc and Chardonnay into the estates vineyards. De Corato believed that Chardonnay planted in a Mediterranean climate demonstrates warm, nuanced characteristics that enrich those traditional to the French variety. The Chardonnay grapes for Preludio N. 1 are picked between the first and second week of August. The wine matures on the fine lees for 3-4 months to develop complexity and aromatic richness. The wine is released in the spring following harvest. Deep straw yellow; rich, complex nose, with crisp, fruity aromas of pear and peach blossom; clean and refreshing on the palate, with a rich finish. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-45352922353789350732012-09-17T17:32:00.003-05:002012-09-17T17:35:52.225-05:00Pojere e Sandri Vigna Palai (2010) Trentino<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz5QimqliDuo7tIr57j9wm0nFkHxZj4-GKIkaVMRIq9GWonf0FC5sh80rOXnJiZs73kFiCoRCwILPvTYu-uhbdxKGw-93BC2sCLV0boFm4PJK_7dm3YXVqbc-eDMs3lC7NK1LzI9nCYdL/s1600/images.jpg"><img style="margin: 0px 10px 10px 0px; width: 164px; height: 284px; float: left; cursor: pointer;" id="BLOGGER_PHOTO_ID_5789277465744705154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqz5QimqliDuo7tIr57j9wm0nFkHxZj4-GKIkaVMRIq9GWonf0FC5sh80rOXnJiZs73kFiCoRCwILPvTYu-uhbdxKGw-93BC2sCLV0boFm4PJK_7dm3YXVqbc-eDMs3lC7NK1LzI9nCYdL/s320/images.jpg" /></a><br /><div>A delicious Italian white from Pojere e Sandri, a small winery/distillery located in the alpine village of Faedo that was founded in 1975 by Fiorentino Sandri and his winemaker friend Mario Pojer. The wine is 100% Müller Thurga, a variety found throughout Italy that is thought to be a sub-variety of the Riesling grape. In order to preserve the delicate aromatic characteristic of the grape, they are worked in <em>iperriduction</em> (no oxygen); a proprietary technique using methodologies developed by Pojer & Sandri. Pale straw/yellow with greenish tint. Intensely aromatic nose with hints of peach and citrus. All of the labels on their wines feature the work of German-born, Renaissance-era painter and engraver Albrecht Dürer. </div></div><br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-17235145462857563142012-08-20T18:13:00.000-05:002012-08-20T18:13:23.397-05:00Proprieta Sperino Rosa del Rosa (2011) Piemonte<div class="separator" style="clear: both; text-align: center;">
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A summer fling from Proprieta Sperino, a winery located northeast of Turin in Lessona. The estate was inherited by the De Marchi family in the middle of the 19th century that produced wine until 1952. In the late 1990's Paolo De Marchi and his son Luca, began reclaiming the 25 acres of hillside vineyards by reclaiming the old Nebbiolo, and the ingigenous Vespolina and Croatina. The 2011 Rosa del Rosa is made entirely in stainless from 85% Nebbiolo and 15% Vespolina. A terrific rose wine with bright red berry fruit on the nose and palate. Delicious. Old-school looking label.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-83830025758474419422012-07-24T18:07:00.000-05:002012-07-24T18:07:31.139-05:00Cecilia Beretta Brognoligo (2010) Veneto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cxuXg55kMMi3IxPRtkG_34n1tXmTMF4NLC1fEpSboCrdbHc8XCJQbt2I6B-6dJR46QYUG0OH54jLTEQRLBrN9wMb4-g7Mbgoiv4FbpPnNPApx5gmjEKRBE7SHVrdiEUzsYeHMu6BF_in/s1600/20100517093945-2302-09.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cxuXg55kMMi3IxPRtkG_34n1tXmTMF4NLC1fEpSboCrdbHc8XCJQbt2I6B-6dJR46QYUG0OH54jLTEQRLBrN9wMb4-g7Mbgoiv4FbpPnNPApx5gmjEKRBE7SHVrdiEUzsYeHMu6BF_in/s1600/20100517093945-2302-09.png" /></a></div>
A delicious summer white from Cecilia Beretta, a family owned post-war winery that began to step up its wine making in the early 1980's. The name originates from the splendid Beretta Villa, built in the seventh century by the count Giuseppe Beretta, former mayor of the city of Verona, agronomist and rural poet(?). The Pasqua family produce about 200,000 bottle of wine a year on 220 acres of vineyards (134 acres are owned by the Pasqua family, and 86 acres that belong to growers under cooperative contracts) that are located in the Valpolicella area surrounding Soave. The 2010 Soave Classico is 85% Garganega and 15% Chardonnay. Fermented and aged in stainless. Sparkling, straw yellow in color with just a tinge of green. Floral nose of apple and apricot.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-5022847006524491412012-07-13T21:05:00.001-05:002012-07-13T21:05:41.986-05:00Cascina degli Ulivi Semplicemente Bianco (2010) Tuscany<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeBI3vakrCCocyWkSlH0EczA3cv8518AzLo5Ija9c4aYzMyJlREpjTJ7TfHNfTSpAC1bKjm1Lkp5mYdE_CWwFIl9K412b2OvYHZzNO_YY8K0T5bbrqEiCFa-VgjWCQ9-g4q2vMP_E81yw/s1600/Semplicemente%2520bianco%2520front.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img $ca="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEeBI3vakrCCocyWkSlH0EczA3cv8518AzLo5Ija9c4aYzMyJlREpjTJ7TfHNfTSpAC1bKjm1Lkp5mYdE_CWwFIl9K412b2OvYHZzNO_YY8K0T5bbrqEiCFa-VgjWCQ9-g4q2vMP_E81yw/s320/Semplicemente%2520bianco%2520front.jpg" width="250" /></a></div>
A semplicemente Italian white wine from Cascina degli Ulivi, a twenty hectare family owned biodynamic winery. The estate has been in the Bellotti family since the 1930's and is now run by Stefano Bellotti and his wife Zita. The Semplicemente wines are the newest of Cascina degli Ulivi's wines. In a 2011 interview, Stefano stated that his Semplicemente red and whites, "Are just wine, you don't need to worry about the region, the varietal, the nose, or whatever." Stefano said that when you do this, "You are intellectualizing wine, and wine doesn't give a shit about being intellectual; you bring wine to the table and you don't think about it, you just drink it - that's it." 100% Cortese. Half fermented in eleven ton oak vats and half fermented in stainless. Aged 3-6 months in oak vats. Clear bottle.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-23774670654923033772012-06-26T17:57:00.000-05:002012-06-26T17:57:53.658-05:00In the Pink - The Jasmine Cocktail<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ak73wiORzFcRlZ5vCuO7HFsSR6oXA-cAyETuCRMs3Xa2ogEWnNsdi1OM4woZ1-lJfWmKQJmc6KBX-2IwL96uzIepNM7WNB9bQAgXhh7Q0QDeanf3fMK7mJm1W27hm6ZCcdaXieGdAEIm/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ak73wiORzFcRlZ5vCuO7HFsSR6oXA-cAyETuCRMs3Xa2ogEWnNsdi1OM4woZ1-lJfWmKQJmc6KBX-2IwL96uzIepNM7WNB9bQAgXhh7Q0QDeanf3fMK7mJm1W27hm6ZCcdaXieGdAEIm/s1600/images.jpg" /></a></div>
A terrific summer cocktail created in the 1990's by master bartender Paul Harrington for Matt Jasmine, a regular customer of Emeryville, California's Townhouse Bar and Grill. The drink was inspired by the classic Prohibition cocktail, the Pegu, the signature drink of Burma's Pegu Club. Like the Pegu, Harrington used gin as the base spirit, but substituted lemon for the lime and Campari for the bitters. Manly pink in color. The lemon and Cointreau counter the bitterness of the Campari and balance the drink nicely. The recipe for a Jasmine is as follows: combine 1.5 oz. gin (I prefer Plymouth), .25 oz. Cointreau, .25 oz. Campari, and .75 oz. lemon juice. Shake with ice and strain into a cocktail glass. Garnish with a lemon twist.
Enjoy with abandon.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-2760179318779621332012-06-18T18:22:00.002-05:002012-06-26T18:22:00.477-05:00Giacomo Mori Chianti (2009) Tuscany<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDAt89y4kf4fFa9cn5YdZ4yIHbjphgAM3jHG2E5giAxvdoB-0mc2O-DGDKzus0_JMNQiyie9DZunMo1NQfe0hz1I58NLzqlw1pJ_VIU9psfIkKJGrwMsCtxzod0thnerR03ynT4eMjl4c/s1600/imagesCAIYEBA0.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYDAt89y4kf4fFa9cn5YdZ4yIHbjphgAM3jHG2E5giAxvdoB-0mc2O-DGDKzus0_JMNQiyie9DZunMo1NQfe0hz1I58NLzqlw1pJ_VIU9psfIkKJGrwMsCtxzod0thnerR03ynT4eMjl4c/s1600/imagesCAIYEBA0.jpg" /></a></div>
A absolutely delicious Chianti from Giacomo Mori, a small (10 hectares producing 40,000 bottles annually) family-owned owned estate that was established in 1790. <span style="font-family: inherit;">The "Azienda Agricola
Mori" was one of the first estates that
started marketing wine in Europe and in the United States. After the
second World War, Mori's wines were sold in bulk until 1998 when Giacomo Mori restructured the cellars and replanted the vineyards to produce the fine wines that are offered today. Integrated/sustainable viticulture. Fermented in stainless, the wine is matured for 10-12 months in large Slavonian and Allier casks, tonneaux and third use barriques. The wine is then blended and finished en botti for another 3-6 months. 95% Sangiovese and 5% Canaiolo. Beautiful purple color. Black cherry nose. Medium body; smooth, long, elegant finish. Typographically stunning label. Even the foil on the bottle looks great. </span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-1265523780835346082012-05-29T18:08:00.000-05:002012-05-29T18:09:38.314-05:00La Scolca Gavi "White Label" (Piedmont) 2008<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihh9gS92-SiHe6eApdWmwitY6UF1rnCIs_M-USAPHTM-tKSThPU7jBZTomrOWRHvExGKCzk5Zxv0YjMoXPohHckGwY5drSxDgSW3wPMOswtTpG_SDpx18_A_gwZ8djOcra717fxQmAdcBj/s1600/imagesCAQ8PLAK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihh9gS92-SiHe6eApdWmwitY6UF1rnCIs_M-USAPHTM-tKSThPU7jBZTomrOWRHvExGKCzk5Zxv0YjMoXPohHckGwY5drSxDgSW3wPMOswtTpG_SDpx18_A_gwZ8djOcra717fxQmAdcBj/s1600/imagesCAQ8PLAK.jpg" /></a>A refreshing Italian white from La Scolca, a 50 hectare, family-run Piemontese winery that was founded in 1919. Today, the Estate is run by Giorgio Soldati, the founder’s great-grandson, and his daughter, Chiara. Although the Cortese grape (what Gavi is made from; the name is derived from Gavi, the town at the center of the wines production zone) had been planted in the region since the late 19th Century, the grape produced low-alcohol, thin wines that quickly oxidized. It was the Soldati family, who after the Second World War saved the Cortese grape from oblivion by focusing entirely on the production of quality Cortese. They pioneered modern, controlled vinification in stainless-steel to preserve the subtle fruit of the Cortese grape, allowing for the creation of wines that retained crisp acidity, aroma, and structure. All of La Scolca’s white wines follow the same vinification process: hand-harvested fruit is brought to the winery where it is sprayed with dry-ice, cryo-macerated and cold fermented using only natural yeasts. The La Scolca Gavi di Gavi White Label is made from 20 to 30 year-old vines sourced within the Rovereto commune in the heart of Gavi. Light straw in color with a typical "Gavi" nose that is fine and pleasantly fresh. Delicate and dry mouthfeel with crisp and refreshing acidity.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-3902077324438652463.post-59005694127831358692012-05-21T17:51:00.001-05:002012-05-21T17:51:53.182-05:00The Last Word<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH3WRRHrgC8zIQ-vZ5Wt4XZQRV1nFoWp1ybjn7k2_lknq43NSzenH7SN8R7KehoF8iYmWnVdNpZWOPVWjaKWK3NEZHtph7nehMcEs-jIpuAUsjDQeQzbx9OVY-0Bioe6N_183sFKPBule/s1600/imagesCANZZZFB.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifH3WRRHrgC8zIQ-vZ5Wt4XZQRV1nFoWp1ybjn7k2_lknq43NSzenH7SN8R7KehoF8iYmWnVdNpZWOPVWjaKWK3NEZHtph7nehMcEs-jIpuAUsjDQeQzbx9OVY-0Bioe6N_183sFKPBule/s1600/imagesCANZZZFB.jpg" /></a></div>
A superb gin-based cocktail created by vaudevillian Frank Fogarty in the early 1920's, where it was first served at the Detroit Athletic Club. A recipe for the drink was first published in 1951 in Ted Saucier's (my middle name, btw) classic cocktail book <em>"Bottoms Up!". </em>The cocktail faded into obscurity until it was rediscovered in 2004 by Seattle's Zig Zag Cafe bartender Murray Stenson, when he came across Saucier's book. As evidence to its renewed popularity, a recipe for the drink reappeared in the 2009 edition of the <em>"Mr. Boston Official Bartender's Guide". </em>An equally superb variation to the drink is "<i>The Final Ward", </i>created by the New York bartender Phil Ward, who replaced the gin with rye whiskey and the lime juice by lemon juice. The recipe is as follows: combine equal parts of gin (I prefer Plymouth), green Chartreuse, maraschino liqueur (I prefer Luxardo), and fresh lime juice. Shake with ice and strain into a cocktail glass. Garnish with a lime twist. Enjoy responsibly. <br />
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