Grappa di Poggio ai Chiari
|Colle Santa Mustiola (Tuscany, Italy)|
|(Distiller: Distillerie Peroni Maddalena)|
|Raw matter: Pomace of Sangiovese and Colorino|
|Price: € 26.00 – 50cl||Score:|
|Grappa di Poggio ai Chiari is colorless, limpid and crystalline. The nose denotes intense, clean and pleasing aromas of plum, hazelnut, black cherry and violet with perceptible alcohol pungency. In the mouth has intense flavors with alcohol pungency which tends to dissolve rapidly, good correspondence to the nose, pleasing roundness, balanced sweetness. The finish is persistent with flavors of plum, black cherry and hazelnut. This grappa is produced with discontinuous steam operated alembic still. Alcohol 42%.|
Archive for April 1, 2013
Technology, the application of a technique and a method, allows the production of wines of higher quality while unavoidably affecting its sensorial characteristics
Technique and technology in vineyard and in winery are subjects that since a long time – since some decades, maybe since ever – start the fire on wine lovers and producers debates. For some both technique and technology are to be considered as the absolute negation of wine and its capability of expression, frequently associated, with disregard, to the concept of adulteration and to the worst industrialization of wine. On the contrary, some consider technology in a more pragmatic way, recognizing to it the basis of knowledge and wine making progress, a scientific and critical way in order to improve wine quality while limiting, or by completely removing, the risks of the formation of faults and negative factors. Any method or principle applied to the work of man can be defined as technique, also in those contexts in which this term is widely criticized.
According to an etymological point of view, the word “technique” definitely has a noble origin. It comes from the Greek téchne meaning art (more…)
It is now more than twenty years I am into wine. Everything started as an amatorial passion, maybe fed by the fact I grew up in a culture based on wine, just like most of the people living in Italy or in countries where the beverage of Bacchus is being historically produced. My first contact with wine – of which I have memory – was not exactly about wine, but the magic of the place where it gets its origin: vineyard. The very first “wine authority” I met was my grandfather, who also was appreciated for his talent and skill in grafting plants and trees. As it was very common in the past, something representing an absolutely normal and indispensable fact for whoever was cultivating a land, my grandfather made wine. He made wine solely for personal consumption, like most of those who were making wine in past times. My grandfather was very proud of the wine he was making from the grapes of his vineyard, indeed, he was also very proud of his vineyard in which he spent a lot of time in taking care of it. (more…)
It’s been an incredible journey and I hope that you discovered some new Washington gems to love.
To end our tour right, our 31st stop is Treveri Cellars, a sparkling wine producer from the Columbia Valley.
About the Winery:
The name “Treveri” comes from the historic name of the city of Trier, Germany, one of the former seats of the Roman Empire.
Treveri opened its doors on November 23, 2010 with a mission to put Washington sparkling wine on the map. Since its opening, Treveri wine has been served at White House State Department receptions and the James Beard Foundation in New York.
Producing a wide array of sparkling wines, including non-traditional varieties such as Riesling and Mueller-Thurgau, Treveri largely focuses on 100 percent varietal sparkling wines, and is also launching a reserve tier of sparkling wine.
Juergen Grieb, Owner/Winemaker
Juergen Grieb was born and raised in Trier, Germany, where he received his formal winemaking and sparkling winemaking degrees. While in school, Juergen learned to produce some of the finest Rieslings in the Mosel-Saar-Ruwer at Karthäuserhof Winery. Juergen studied under the tutelage of Herr Breiling and Christoph Tyrell, two of Germany’s most decorated winemakers. With an expertise in Riesling, Juergen also developed his passion for sparkling wine. He pursued a second apprenticeship at the Duhr Sektkellerei in downtown Trier. There, he learned the craft of Méthode Champenoise sparkling wine production.
After earning his formal degrees and finishing his apprenticeships in Germany, Juergen applied for a job at Langguth Winery in Washington State. He came to Washington State in 1982 and has been making quality Washington wine ever since. Juergen has accumulated more than 30 years of winemaking experience, making wines from every growing region in the state. He continues to craft premium wines at Treveri Cellars, which is Washington’s only sparkling wine house. Juergen’s passion and enthusiasm for sparkling wine is present in every bottle he produces, and like any good German, he lives to share his passion with everyone he meets.
As a young man, Christian was exposed to the ins and outs of winemaking in Washington State by working with his father, Juergen. With one of the state’s best winemakers as his teacher, his interest in winemaking peaked immediately, and he’s been hooked ever since. With an aptitude for business, Christian earned his BA in Business Administration from Seattle University, and has since translated his business skills to Treveri Cellars, where he now works alongside his father.
Since beginning his career at Treveri, Christian has completed two harvests as the Assistant Winemaker, and has enrolled at UC Davis in the Winemaking Certificate program. With his father, Christian continues to craft some of the finest sparkling wines in the United States.
About the Terroir:
Washington’s success in the wine industry is partly a result of its climate and soil, or terroir. While Western Washington is much wetter and humid, Eastern Washington boasts a dry, desert climate that houses a secret weapon for wine grape production: the Columbia River. The Columbia River runs through the growing regions, supplying water that encourages healthy grape growth.
Sparkling wines require particular attention: the grapes must be carefully selected for lower sugar levels to ensure bright acidity and the perfect alcohol in the finished product. We strive to find premium vineyards that offer robust flavors of the varietals for use in our sparkling wines. The keys to our success are the long-term partnerships forged with our growers to produce exemplary sparkling wines.
The Columbia Valley boasts some of the finest vineyard sites in the country that consistently produce world-class sparkling wine.
The Sparkling Wine Portfolio:
Treveri Cellars Extra-Brut “Blanc de Blanc”
Treveri Extra-Brut exudes luxury and sophistication, showcasing the true aspects of sparkling wine with zero-dosage. This completely dry sparkling wine is sure to evoke enlightenment with hints of apple, complex yeast tones, and acidity.
Smooth, complex and crisp, Treveri Brut demands indulgence and brings clear perspective to your moment. The fresh and dry finish enhances this bubbly, and brings luxury to any occasion. Sugar content is 14 grams per liter.
Treveri Cellars Sparkling Pinot Gris
A sophisticated and refreshing reflection of luxury, Treveri Cellar’s sparkling Pinot Gris offers a semi-dry finish that will delight the senses and invigorate the mind. This sparkling wine proves that in vino veritas- in wine, truth.
Treveri Cellars Sparkling Rosé
Crisp and complex, Treveri Cellars Sparkling Rosé boasts hints of berries and citrus, creating a blend of delicious and enticing flavors. Rosé pairs well with any dish, and its versatile profile is sure to lavish your meal with luxury and class.
Treveri Cellars Sparkling Mueller-Thurgau
This varietal is a hybrid between a Riesling and Silvaner grape and has some mineral characteristics of Riesling with a nice citrus note at the finish. Sugar content is 23 grams per liter.
Treveri Cellars Sparkling Riesling
De gustibus non est disputandum. “In matters of taste, there is no argument.” Treveri Cellars Sparkling Riesling boasts a refined and classic semi-dry flavor, seizing the senses and conquering the palate. Sugar content is 34 grams per liter.
Treveri Cellars Sparkling Gewürztraminer
A delightful combination of spice and exotic fruit aromas, Treveri Sparkling Gewürztraminer ignites a spark of variety with every sip. Easy to recognize but hard to put down, this bubbly will captivate your senses and enlighten your experience.
Treveri Cellars Sparkling Syrah Brut
With devotion, care, and careful attention, Treveri sparkling Syrah exudes sophistication and elegance, making it a paradigm of perfection. Red effervescence cascades through this sparkling, matched equally by dark fruit and complex yeast tones.
Yakima, WA 98902
Περιοχή: Kleinriver, Coastal region, Νότια Αφρική
Βραβευμένο νοτιοαφρικάνικο κρασί, από ένα οινοποιείο που πήρε το όνομα του από το μαύρο αλιευτικό σκάφος του Piet Dreyer. Η πρώτη αγάπη του Piet ήταν πάντα η θάλασσα. Για περίπου 36 χρόνια αψήφησε τις καταιγίδες και τις προκλήσεις από την ακτή, αναζητώντας τα καλύτερα αλιεύματα
Με αυτό το ίδιο πάθος η οικογένεια Dreyer επιδιώκει τώρα την τέχνη της οινοποίησης. Με την πλούσια ευλογία της γης, τη βοήθεια ειδικού προσωπικού και τα πλεονεκτήματα ενός σύγχρονου κελαριού που λειτουργεί με τη ροή βαρύτητας, ο Piet Dreyer παράγει τα βραβευμένα κρασιά Raka.
Το Raka Biography Shiraz 2005, έχει χρώμα οπακ ρουμπινί και επιπλέον μια πλούσια αρωματικά μύτη όπου κυριαρχούν αρώματα υπερώριμων(jammy) φρούτων που συνοδεύονται από νότες κρεόζωτου, δέρματος, cassis και μπαχαρικών. Η εντυπωσιακής πυκνότητας παλέτα, διαθέτει επίσης άφθονο υπερώριμο φρούτο και μπαχαρικά, όμορφα ενσωματωμένες τανίνες και αλκοόλ (14,5%) και μακριάς διάρκειας επίγευση γλυκών φρούτων. Καλύερο μέχρι το 2018.
Ο Διεθνής σύμβουλος Michel Rolland έχει υπογράψει μια σύμβαση για συμβουλές στο Château Figeac – με καθορισμένο στόχο την προώθηση του από την premier Grand Cru classé «Β» στο πολυπόθητο status «Α» .
Εκπρόσωπος του Château Figeac, Cécile Routurier, επιβεβαίωσε ότι ο Rolland υπέγραψε τη σύμβαση »πριν από λίγες ημέρες». (more…)
Panos Kakaviatos responds to the news that Michel Rolland has been hired as a consultant for Château Figeac.
W. Blake Gray wonders if it’s unethical for a wine critic to make wine. Paul Gregutt, the main Washington critic for Wine Enthusiast, just launched a project with Precept Wines, Washington’s second-largest winery.
GrapeRadio shares the audio from the talk by Allen Meadows at the 2012 International Pinot Noir Celebration.
In the Wall Street Journal, Lettie Teague chats with New York City sommelier John Slover, who recently left Le Bernardin.
In Decanter, Chris Mercer reports that “most major port houses are expected to declare” the 2011 vintage.
J. J. Buckley’s Chuck Hayward puts the spotlight on Howell Mountain.
Slate’s Explainer, Brian Palmer, asks if a $30,000 bottle of wine is really that good.
In Wine Enthusiast, Janice Fuhrman samples “the best hike-and-imbibe tours.”