Made from 90% Verdicchio (aka Trebbiano di Lugana). This light, solid-structured white wine smells & tastes of kiwi, lime, river rocks, fresh white flowers and honeydew melon. All steel tank ferment and aged. This is crisp and refreshing as all get-out and still with a texture that gently lingers on the 15 second finish. Drink this by itself or with vegetable pasta & light fish dishes. Lugana: an Italian DOC in Lombardy, which sandwiched between Veneto and Piedmont in Northern Italy. Ca’ Lojera is located on the southern end of the impressive Lake Garda, and 20 miles west of Verona.
A mix of raspberry, red currant and cranberry along with dry Italian herbs and dusty soil introduce you to this wine. Counter-acting the bright fruit are firm tannins, a pleasant tartness and a faint bitterness on the finish – classic for Barbera d’Alba and an ideal display of the hillside, very chalky “Serraboella” vineyard, Cigliuti’s home. This fifth-generation family run winery in Barbaresco is a go-to for honest, quality wines of the grape and place. I like that the 2014 is the current vintage of the Barbera on the market. It’s had a little bit of time to come around. […]
Far northern Italian region, next to Switzerland and Austria, is better known for their white wines (Pinot Grigio being the workhorse grape here). The red Schiava grape, native to Alto Adige, makes a lovely, light, food-friendly wine that amounts to more than “bistro red.” Get fresh, slightly tart raspberries and wild cherries along with crushed mint, almond skins and chamomile tea notes. Light tannins, medium-high acidity, no oak flavor (aged in huge, neutral oak casks) and a long but subtle point it firmly to the “food wine” category. It’s not for everybody, but those who appreciate interesting, intriguing light red […]
Think of this as “semi-Amarone” as half the traditional Valpolicella grapes (Corvina, Corvinone, Rondinella and Croatina) are half just-picked, half dried (lightly raisined) for 20 days. The result is a rich, deep, black pepper-y, liqueur-ish, juicy dark red wine that crosses over to the new-world palates. Get kirsch, pomegranate syrup, cracked black peppercorns, warm chocolate bars and chopped rosemary & thyme. It has big flavor, a lush mouthfeel, very light oak and medium/low acidity. Like a high quality Zin and Petite Sirah, this is a great match with braised, stewed and grilled meats.
Finding top-notch Pinot Blanc is quite rare. That’s one reason I’m excited about this northern Italian representative. Grown at 1500 feet in rocky soils, so intensity and “nerve” is natural for the wine. Smell and taste lemon/apple, citrus zest, Bosc pear, touch of fresh bread crust. Lightness but with more stuffing than it’s more popular cousin Pinot Grigio. Excellent starter wine.
Valpolicella and Soave producer in the Veneto. All Estate fruit (their own grapes). Classic Veneto grapes Corvina, Corinone, Rondinella used. A Ripasso: dried Cabernet Sauvignon skins are added for a second fermentation. Very tasty results. Sweet fruits, quite rich, dark spices, cocoa, dark tobacco, dried rosemary and thyme. A good Ripasso is a great choice for wine lovers who lean toward riper California reds.
Excellent “entry level” Barolo from a producer who leans toward the modern style. The wine has a ripe core of dark red cherry/plum fruits, firm yet fine tannins whose edges are softened by the rich fruit and a killer 30 second Barolo finish of of dark soil, black olive and black tea. Great for drinking now (with a decant) or cellaring for 5-7 years.
85% Prugnolo Gentile (the local clone/name of Sangiovese), 15% Colorina, Canaiolo and Merlot. I like this wine’s wild red fruit intensity, dried violet & lavender notes, complimentary soil, black olive and black truffle and finally its careful use of oak (mostly once previously used). Perky acidity and a grip of fine tannins that dissolve with roasted flesh and/or olive oily fare. This is a very satisfying Southern Tuscany red for the dinner table.