Read the full article here.
Colombera & Garella 2013 Lessona; $35, 96 points. This stunning red is all about finesse and light. It opens with lovely scents of violet, rose, perfumed berry and balsamic aromas while the radiant, almost ethereal palate delivers crunchy red cherry, strawberry, white pepper and mineral intensity. It’s impeccably balanced, with bright acidity and firm but elegant tannins. While it’s so tempting now, hold for even more complexity. Drink 2018–2033. Porto Vino Italiano. Editors’ Choice.
Colombera & Garella 2013 Bramaterra; $30, 93 points. Aromas of underbrush, rose petal, flint and dark spice waft out of the glass. The structured, elegant palate offers red cherry, raspberry, clove and star anise flavors set against fresh acidity and a firm backbone of refined tannins. Give this time to let the nervous energy calm down and you’ll be rewarded with even more complexity. Drink 2020–2035. Porto Vino Italiano. Editors’ Choice.
Read the whole article here.
Click here for Giuseppe Calabrese’s producer page.
Over the years, one of the things that has been cool to see is more and more wine lovers thinking of Italy as their home away from home. Since I live and travel here every week, folks ask me for my short list when they are planning their trip (or are hungry at 3pm). So, I’ve thought to be a bit more organized about this all and post my various lists.
Below are my Travel Tips for Eating and Drinking in Italy:
- This is my short list of places I have been to many times and enjoy. You’ll have your own. I live in Italy and know the average places, the tourist places, the tourist places that are popular for a reason, and the off the beaten path places with aged wines so cheap that you’ll be calling me an importer- crook during the antipasti.
- Take all this information through my point of view: I enjoy throwing on a jacket and eating at Michelin restaurants, but it’s rare that I am starry eyed with them. But, if I am, I’ll iron my underwear in anticipation of an upcoming meal, spend all of my budget on aged wines, and sleep in the cheapest hotel I can find. I’m also the guy gnawing rabbit bones in the trattoria, and asking why there aren’t more vegetables on the menu. I abhor the oxymoron of ‘affordable luxury’ and spit on posers who have shitty wine lists and sub-par materia prima (raw material). Underground cellars are important part of my appreciation of the interior design.
- Ristorante = restaurant. Trattoria and Osteria both signify a casual place nowadays. Either of these places could have a wine list that sucks or rocks.
- Wine lists: every month I see places with better lists in Italy. Still, you’ve gotta work. Give the sommelier or waiter an example of a wine and producer that you like. My classic warm up phrase is: what are some wines that you enjoy that are savory (sapido), don’t have lots of oak taste on them (senza il gusto di barrique), from a small or medium producer (da un piccolo o medio produttore). Ask what could be a could match with a dish you’re ordering.
- If you’d like a professional and perhaps more useful list and map, download the app from Slow Food Osterie. For ristoranti / restaurants, there are many guides, and sadly I wouldn’t recommend any one of them.
- If you want to wing it, the sandwiches at the highway Autogrill aren’t the worst by any means. But, you didn’t come to Italy just for sandwiches and highways, did you?
- And, by the way, if you’re the obsessive nervous type, do try to relax. In general, the average place to eat is much higher quality in Italy, so you’ll find something to nurture you. It’s not like we are in France ; ).
- I am the obsessive nervous type and don’t like average (and I gather you don’t either if you’re reading this list). So: plan a little to get a lot, and always be open to changing your plans, especially when talking to someone local who is really in the know. Organization with pulses of spontaneity is the way to go. You must call places you cancel at – or you are a douche. It takes 30 seconds.
- Italy revolves around lunch and dinner times, which are approximately: 12:30am – 2:00pm and 7:30pm – 10:00pm.
- Italians *are* organized – maybe just not like you. Don’t call a year in advance for a dinner reservation. No one does that. Do plan a few weeks, maybe a month or two, before hand. Then, for out of the way places, confirm the day before.
- Alas, and I hate to say this, bring cash. Many out of the way places appreciate it (read: tax evasion) and ATM machines are not always around the corner.
- If you’ve found anything useful, drop me an email at firstname.lastname@example.org. I often read emails after dinner. A grazie! and thank you! or a correction or well phrased observation, makes my amaro taste so much better.
Sometimes I think owners Anna Maria and Giuliano worship Zeus, for their 100+ bush vines Sangiovese is electric. Or, as one of our wine friends said of the Le Masse’s wine,‘that stuff is like crack’. Raciest of ’em all, crack like, lighting-Sangiovese! Yes, please! Read more…
Wine writer Thor Iverson’s general thoughts on Lambrusco and Philly, and his specific thought on Denny Bini’s Lambrusco dell’Emilia:
‘My favorite? Without question, the Bini Lambrusco dell’Emilia “FUSO21”.’
Why? Because I’ve realized that what I want out of Lambrusco is a middle-finger bitterness that places the wine not aside easy-drinking cousins like brachetto d’Acqui, but firmly in the company of red vermouth, of Campari, of the easier-drinking versions of amaro. The acid’s always there, as is the refreshing fizz, but it’s the flash of tannic anger that ignites my interest.”
Read the whole article here.
Always be in awe of a man with a bi-furcated punchdown stick, and finished glass of wine in his hand. Click here for Ranchelle’s producer page.
The Falalnghina and Barbetta are now made entirely senza solfiti. Nicola Venditti is calling the wines ‘Assenza,’ meaning, not containing, or, absent of, sulfites. The resulting wines are more complex in naso than the same wines with sulphur; the acidity, in bocca, is also less aggressive and one-dimensional, due to the long malolatic fermentation (you’ll notice it especially with the Falanghina).
Venditti Sannio Rosso 2012
Venditti Sannio Bianco 2014
Venditti Falanghina ‘Assenza’ 2014
Venditti Barbetta’Assenza’ 2013
*We’re updating our site now for Venditti with all the technical (including the Slow Wine snail award for which the winery is so proud to have).