Discovering Dolcetto: The Underdog of Piedmont

In the world of Italian wines, Dolcetto stands as one of the most famous yet least coveted red wines from Piedmont. Often overshadowed by its more prestigious neighbors, Nebbiolo and Barbera, Dolcetto is frequently underestimated and misunderstood. But those who take the time to explore this unique grape variety discover a wine with remarkable charm and character, deeply tied to its place of origin.

A Misunderstood Grape

Dolcetto, whose name translates to "little sweet one" in Italian, is far from a sweet wine. The name might come from the grape’s relative sweetness compared to the very acidic Nebbiolo and Barbera or perhaps refers to the ‘sweet little hills’ (la colina dolce) where it is grown. However, Dolcetto’s reputation as a softer, fleshier wine than its Piedmont rivals often leads it to be seen as an everyday drinking option, unworthy of serious investment. This perception overlooks the grape's true potential, especially when grown and vinified with care.

Dolcetto ripens earlier than Nebbiolo and Barbera, making it a safer bet for farmers. It is often planted on cooler sites—at higher altitudes or in soils that retain less heat—where Nebbiolo might struggle to ripen. These cooler locations help reduce the risk of over-ripening, a common issue with Dolcetto that can lead to wines that are overly alcoholic and fruity. Unfortunately, the grape's placement on these lesser-quality sites contributes to its reputation, as it rarely gets the chance to shine on the best vineyards. Despite this, there are producers who carefully select their harvest dates and manage tannin extraction and oak aging to create complex, age-worthy Dolcetto wines.

Vinification in Stainless Steel

In Italy, Dolcetto is often vinified in stainless steel tanks. This method preserves the grape’s natural fruitiness and bright acidity, creating wines that are ready to drink shortly after bottling. Stainless steel tanks help to maintain the pure expression of Dolcetto, highlighting its vibrant berry flavors and floral notes without the influence of oak. This approach also allows producers to sell young Dolcetto wines quickly, providing an important source of early income while their Nebbiolos continue to age in cask.

The Oak-Aged Exception

While most Dolcetto wines are crafted in a fresh and fruity style, some winemakers choose to age Dolcetto in oak barrels to add complexity. However, the use of heavily oaked barrels is often avoided, as it can overpower Dolcetto’s delicate fruit aromas. Instead, more neutral oak is preferred, allowing the wine’s natural characteristics to shine through. In certain DOCG areas like Dogliani, Diano d’Alba, and Ovada, careful oak aging can result in Dolcetto wines with remarkable depth and the ability to age gracefully.

Where is Dolcetto Grown?

Dolcetto’s spiritual home is in Italy’s Piedmont region, where several appellations are dedicated to the grape. While Dolcetto is also grown in New World regions like Australia and the United States, its identity is firmly rooted in Piedmont. The region has several appellations dedicated exclusively to Dolcetto. The most notable of these have attained the top DOCG classification:

• Dogliani DOCG: Known for producing some of the boldest styles of Dolcetto, Dogliani wines are intensely perfumed with aromas of dark fruit, coffee, and cacao. This region is believed to be the birthplace of Dolcetto, with a rich history dating back to Roman times. Dogliani DOCG exclusively permits Dolcetto, ensuring that even the best sites are devoted to this grape.
• Dolcetto di Diano d’Alba DOCG: This region is known for concentrated Dolcetto wines, where oak aging is sometimes used to enhance richness and depth.
• Dolcetto di Ovada Superiore DOCG: In Ovada, the "Superiore" designation indicates a higher level of quality, often involving oak aging to produce a more structured and complex profile.

Other notable Dolcetto DOCs in Piedmont include Acqui, Alba, Asti, Langhe Monregalesi, and the broader Langhe region.

In total Piedmont accounts for about 98 percent of the Italian total of around 6,000 hectares (15,000 acres) of Dolcetto. Global figures do not vary from this by much. Nevertheless, the grape is permitted for use in various DOCs and dozens of IGPs around Italy (there are no IGPs in Piedmont). In Liguria, Piedmont's southern neighbor, the variety goes by the name Ormeasco, and is used to make Ormeasco di Pornassio. The wine here is brighter in color, with sweeter tannins and intense aromatics. The vineyards, ranging from 400m to 800m above sea level, produce wines with a distinctive character influenced by the altitude.

What Does Dolcetto Taste Like?

Dolcetto wines typically display a medium ruby color with violet or purple hues. On the nose, you can expect intense aromas of blackberry, blackcurrant, white pepper, mint, leather. On the palate, Dolcetto is dry, with medium to high acidity, medium to firm tannins, rich mouthfeel (for a wine with 13.5% ABV and no oak), and flavors of tart cherries, licorice, crushed flowers and almond, which is the trademark of any Dolcetto Wine. The finish is often moderate in length, leaving a lingering impression of the wine’s rich fruit and subtle spice.

Why Should You Drink Dolcetto?

Dolcetto is like a secret weapon for sommeliers. It’s a red wine that doesn’t overwhelm with power or assertiveness but is structured by balanced tannins and fresh berry fruit, making it incredibly food-friendly. Dolcetto pairs beautifully with pizza, pasta, mushrooms, and a variety of meats, from simple charcuterie to grilled steak. Serving it slightly chilled—after a 20-minute stint in the refrigerator—allows its fruit and floral notes to shine. And unlike some wines that require years of aging, most Dolcetto is ready to be enjoyed immediately.

Looking for the Best Dolcetto Wines & Terroirs

Despite its underdog status, Dolcetto can produce exceptional wines, especially when grown in specific crus where producers take great care in the vineyard and cellar. These high-quality Dolcetto wines are a well-kept secret among locals, who appreciate their complexity, intensity, and excellent value.

So next time you’re exploring Italian wines, don’t overlook Dolcetto. It may just surprise you with its charm, versatility, and the unique expression of Piedmont’s terroir.

Aug 28, 2024 at 8:41 AM Permalink Be the first to comment on this post

August 18th: National Pinot Noir Day

Every wine enthusiast knows that there are certain grapes that command a special reverence, and Pinot Noir is undoubtedly one of them. Elegant, complex, and beloved by connoisseurs worldwide, Pinot Noir holds a place of distinction in the world of wine. So, it's only fitting that such a noble grape has its own day of celebration – Pinot Noir National Day. Let's raise our glasses and delve into the allure of this remarkable varietal.

The Origins of Pinot Noir:
Pinot Noir's origins can be traced back to the Burgundy region of France, where it has been cultivated for centuries. Revered for its ability to express terroir with finesse, Pinot Noir is notoriously finicky to grow but rewards vintners with wines of unparalleled complexity when tended to with care.

Pinot Noir's Influence:
While Burgundy remains the spiritual home of Pinot Noir, this grape has found success in wine regions around the world. From the cool climates of Oregon's Willamette Valley to the rugged landscapes of New Zealand's Central Otago, Pinot Noir thrives in diverse terroirs, each imparting its own unique characteristics to the wine.

Tasting Notes:
Pinot Noir is often described as the "heartbreak grape" due to its delicate nature and the challenges it presents to winemakers. However, when crafted skillfully, Pinot Noir offers a sensory experience like no other. With its enticing aromas of ripe red berries, earthy undertones, and silky texture, Pinot Noir seduces the palate with every sip.

Food Pairings:
One of the joys of Pinot Noir is its versatility when it comes to food pairings. Its bright acidity and silky tannins make it a natural companion to a wide range of dishes. From classic pairings like roasted duck and wild mushroom risotto to unexpected matches like grilled salmon and even certain types of sushi, Pinot Noir's ability to complement and enhance flavors is unmatched.

Celebrating Pinot Noir National Day:
On Pinot Noir National Day, wine lovers around the world come together to celebrate this iconic grape. Whether you're savoring a bottle of aged Burgundy or exploring a new vintage from an up-and-coming wine region, take this opportunity to toast to the magic of Pinot Noir and the artistry of the winemakers who bring it to life.

In conclusion, Pinot Noir National Day is more than just a day on the calendar – it's a celebration of craftsmanship, terroir, and the enduring allure of one of the world's most beloved grapes. So, whether you're a seasoned oenophile or just discovering the joys of wine, raise a glass to Pinot Noir and let its elegance and complexity inspire you to explore the world of wine further. Cheers!

Aug 18, 2024 at 10:14 AM Permalink Comments (3)

The Evolution of Wine Designations: From Ancient Amphorae to Modern DOCG

Wine designations, also known as denominations of origin, are a cornerstone of the wine industry, ensuring quality, authenticity, and a sense of place. These designations protect the names of wines based on their geographic origin, much like the appellation systems in France and Italy. Established in Italy in 1963 with the introduction of Law 930, the concept of denominazione di origine controllata (DOC) and later denominazione di origine controllata e garantita (DOCG) has been pivotal in preserving the integrity and heritage of Italian wines. These systems ensure that wines labeled with specific regional names adhere to strict production standards, highlighting the unique characteristics imparted by their terroir.

A few years after the fiftieth anniversary of the first Italian law protecting wine designations of origin (D.P.R. 930/1963), I am reintroducing the interesting contribution on the topic written by Professor Mario Fregoni as an introduction to the volume "50 DOC – 50 years of designations of origin protecting Italian wine," published by Ci.Vin in 2013.

On ancient wine amphorae, the name of the production place, the owner, and the vintage were inscribed. The use of the geographical name to indicate the wine dates back to ancient civilizations. In fact, the genius loci of various Egyptian, Armenian, Syrian, Lebanese, Israeli, Greek, and many Roman crus (over 60 geographic names such as the famous Falernum, Cecubo, Albano, Mamertino, Pompeiano, Pucino, etc.) are known. This tradition extended to Burgundy (in 1000, the Benedictines classified the current crus), mentioned by Pope Paul III Farnese in 1549, whose sommelier Sante Lancerio illustrated the wines the Pope desired in different circumstances. A precious and precise work on the subject is the encyclopedic work of Bacci (1596), the Pope's doctor, which lists 44 geographical denominations used to indicate wines. The first official legal recognitions came with the decrees of Hungarian Tokay (1700), Chianti (the current Classico area) (1713), Marsala (1773), and the various classes of Bordeaux crus (1885). The first state law was approved by France in 1935, although in this country, several denominations were already in use on a regional scale. Italy started with typical wines in 1937 (but they were a disappointment) and then approved the first law on controlled and guaranteed denominations of origin (DOC and DOCG) in 1963, with number 930.

When did the use of varietal names to indicate wine begin in Italy? This choice can be placed towards the end of the 1600s, the beginning of the 1700s. It is true that the Romans distinguished the "aminee" (neutral) and the "apiane" (aromatic, like Moscati) and some others, but they did not use the names to "label" the wines, as the varieties were mixed in the vineyards, even with wild grapes (Vitis Sylvestris), a tradition that certainly continued into the 1700s according to bibliographic sources. The wines were the result of blending multi-varietal populations and wild grapes. Historically, therefore, the terroir, that is, the production environment and the man who governed it, was of greater importance. Modern denominations (VQPRD, now DOP) have these historical bases. Nevertheless, in recent centuries, particularly in Italy and the New World, the custom of naming wine after the variety has taken over. A worldwide survey by the author revealed that about 20% of international wines bear only the variety name (New World, but recently also allowed by the European Union); about 10% of the world's wines are labeled with only the geographic name (in Europe, such as Barolo, Chianti, various Bordeaux Chateaux, Burgundy crus, etc.); finally, 70% of wines are labeled jointly with the variety and the production area name (in Italy and other European countries). We must ask ourselves which line to follow. The valorization and protection of the name of the terroir or the varietal? It should be noted that DOPs are protected in the EU and many European countries, while in other competing or consumer countries, geographic origin designations can be registered as trademarks. Conversely, the variety is stateless and can be cultivated worldwide, using its name on the bottle. In the 1900s, world viticulture was occupied by a small number of Northern European varieties, especially French (called international), while thousands of native varieties of Eastern origin were lost because they were not cultivated. A sensory analysis by a tasting panel revealed that it is difficult to recognize the variety used for a wine, and the same happens for consumers, while the terroir is easier to identify. Moreover, the terroir is inimitable because it is not transferable, while the variety can be cultivated in all countries of the world, so much so that the concentration on a few international varieties (e.g., Bordeaux varieties) is producing many similar wines globally (widespread isosensoriality), especially with the repetition of modern winemaking technology across all continents. Therefore, we must focus on terroir wines endowed with the typicality impressed by environmental factors (soil and climate). There are quality varieties that give highly typical wines only in great terroirs: e.g., Sangiovese in Montalcino, Nebbiolo in Barolo, and so on. The terroir should be proposed not only through the geographical name of large territories but especially with the names of the "additional geographical mentions," represented by microzones or well-known estates. Recent examples include Barolo, which has officially introduced about 180 small geographic names into its regulations, while Barbaresco has introduced about half. Without modifying the regulations, the names of estate toponyms associated with the term "vineyard" can be included on the label. But it is clear that DOPs must protect and ensure quality and sensory typicality, prerogatives that do not always coincide. The former is now widespread because viticultural and winemaking technology allows avoiding defects and achieving good standards worldwide, while typicality is more difficult to obtain because it is the result of the interaction between the valuable variety and the environment (soil and climate), i.e., a class terroir that provides rare, inimitable wines.

Italian laws on denominations of origin: 1963, 1992, 2010
Law 930/63 was a major turning point in the Italian viticultural landscape, which at that time was marked by much fragmentation of farms, confusion in viticultural management, and widespread fraud that multiplied wine production, reaching 80 million hectoliters and consequently leading to the wine war with France, to which we exported 7 million hectoliters of blending wines, replacing those from North African countries that had become independent from France. Law 930/63 laid the foundations for denominations of origin, imitating French legislation on AOCs. It introduced the concept of a delimited and intangible production area for each DOC, the production regulations with all the rules on varieties, allowed viticultural techniques, and winemaking techniques. It provided for two levels of denomination of origin, namely DOC and DOCG, with the possibility of opting out of the "G" to declare everything in the underlying DOC in case of unfavorable vintages. About twenty years after 930/63, then Minister of Agriculture Mannino entrusted the author, then President of the National Committee for Designations of Origin, with the task of renewing and updating the existing law. The first innovation concerned the definition of DOC, missing in 930/63, which still contemplates two essential principles: the quality and notoriety of the wine, obviously produced in a delimited geographical area that bears its name. The other proposal concerned the expansion of the levels of denominations of origin: above DOCG, microzones were introduced, and at the top, the "vineyard" aggregated to the name of the cadastral toponym. Below DOC, IGTs (typical geographical indications) were envisaged, in turn placed at a level higher than table wines without a geographical name. Thus, the DOC pyramid was born. Among the various categories of wines bearing the geographical name, the harvest choice was expanded and perfected, both for qualitative vintage purposes and commercial purposes. Essentially, the high geographical levels of the DOC pyramid configure the French strategy of Burgundy crus and Bordeaux Chateaux. The "additional geographical mentions," introduced in the regulations of Barolo and Barbaresco, are nothing more than crus. The new law was presented by Minister of Agriculture Goria and, after approval by both houses of Parliament, was numbered 164/92, and a well-known journalist wrote that it "spoke Piacentino," alluding to the author. Subsequently, it was presented in other countries, so much so that Argentina approved one very similar. For completeness, it should be recalled the recent 2010 law, which did not bring conceptual innovations but only improvements on the use of the different levels of denominations of origin, already provided for in 164/92 and thus in the DOC pyramid; thus, the microzones were renamed additional geographical mentions. The concrete contribution of the first two laws on denominations of origin can be inferred from the following data: the percentage of DOC+DOCG at the time of 930/63 was around 10%, while in 2011 it rose to 35%, followed by IGTs at 26%, which 930/63 did not contemplate. Therefore, 61% of Italian production carries a geographical name of origin, that is, the name of a terroir, usually of large area. The recognized DOCs and DOCGs are 403, and the IGTs amount to 118. It is emphasized that the denominations of origin have strengthened our exports, representing 51% of Italian wine production, amounting to a substantial 4.4 billion euros, the largest voice of Italian food exports and essential for our GDP. Further appreciation of the effect of our legislation on denominations of origin can be deduced from the export prices: €3.90 per bottle for DOC-DOCG; €2.50 per bottle for IGT; €1.42 for table wine without geographical indications, and €0.47 for bulk wine. Better prices are obtained by France, Germany, Spain, and other countries, particularly for wines with denominations of origin or geographical indications. The world shows trust in regulated terroir wines, and consequently, we must focus on valuing wines bearing a geographical name, even if the EU has erroneously.

Jul 31, 2024 at 2:25 PM Permalink Comments (1)

History of Tuscan Wine

Starting this July, on every third Wednesday of the month, I will be hosting a wine seminar where I'll delve into the characteristics of a specific wine region, followed by a tasting of three wines from that area. On Wednesday, July 24th, we will kick off this exciting series with a focus on Tuscany. To make our meeting even more interesting, I've been digging into the rich history of Tuscan wine, and I’ve decided to summarize my findings in this blog.

The Etruscan Origins and Roman Influence

The history of Tuscan wine begins with the Etruscans, who inhabited the region around 800 BCE. They were among the first to cultivate grapevines and produce wine in Tuscany. Archaeological evidence shows that the Etruscans traded their wine throughout the Mediterranean, indicating its early importance.

The Romans, who conquered the Etruscans around the 3rd century BCE, continued and expanded the viticultural practices. They introduced advanced techniques in viticulture and winemaking. Roman influence helped spread Tuscan wines throughout the Roman Empire, increasing their reputation and importance.

Evolution Through the Middle Ages and Renaissance

After the fall of the Roman Empire, winemaking in Tuscany experienced a decline but never disappeared. Monasteries played a crucial role in preserving viticultural knowledge and practices. The Church's influence ensured that wine production continued, primarily for sacramental purposes.

The Renaissance, beginning in the 14th century, brought a cultural and economic revival to Tuscany. Wealthy families, such as the Medicis, invested in the land and improved agricultural practices. This period saw the establishment of many of the vineyards that are still renowned today. The Renaissance also brought about a greater appreciation for quality wine, leading to advancements in winemaking techniques.

Modern Developments and the Rise of Super Tuscans

In the late 19th century, the phylloxera epidemic devastated European vineyards, including some areas in Tuscany. The region recovered by grafting European vines onto resistant American rootstocks, which revitalized the wine industry.

The 20th century saw the introduction of the Denominazione di Origine Controllata (DOC) in 1963 and Denominazione di Origine Controllata e Garantita (DOCG) in 1980. These regulations helped standardize and protect the quality of Tuscan wines, leading to a resurgence in their global reputation.

In the 1970s, a new category of wine, known as Super Tuscans, emerged. Frustrated by the restrictive DOC regulations, innovative winemakers began producing high-quality wines using non-traditional grape varieties and blends. Notable examples include Sassicaia, Tignanello, and Ornellaia. These wines, often using international grape varieties like Cabernet Sauvignon and Merlot, gained international acclaim and changed the landscape of Tuscan winemaking.

Today, Tuscany is a dynamic wine region that balances tradition with innovation. Organic and biodynamic farming practices are becoming more prevalent, and there is a continuous focus on quality improvement. Tuscan wines are celebrated worldwide, and the region remains a beacon of Italian winemaking excellence.

By understanding the rich history of Tuscan wine, we can appreciate the dedication and passion that have shaped its development over the centuries. From ancient Etruscan roots to modern-day innovations, Tuscan wine continues to captivate and inspire wine lovers around the globe.

Jul 15, 2024 at 9:26 AM Permalink Comments (1)

What happen during summer in the vineyard?

As summer unfolds, vineyards across the globe are abuzz with activity. The delicate buds that appeared in spring have now transformed into clusters of grapes, undergoing a remarkable journey. Let's explore the fascinating changes that take place in the vineyard during the summer months and understand the vital processes that lead to a successful harvest.

In early spring, vines awaken from their winter dormancy, and tiny buds begin to swell and burst. These buds are the promise of the vineyard's future crop. By the time summer arrives, these buds have developed into small, green clusters of grapes, known as berries. This stage is crucial as it sets the foundation for the quality and quantity of the harvest.

One of the most critical phases in the vineyard's lifecycle is flowering, which typically occurs in late spring to early summer. Tiny flowers appear on the grape clusters, and successful pollination leads to fruit set, where these flowers develop into small, green berries. The weather during this period is vital; warm, dry conditions are ideal for a good fruit set, while rain or extreme temperatures can impact the number of grapes that form.

As summer progresses, the grape berries grow in size, accumulating sugars and developing their unique flavors. This period of rapid growth is supported by the vine's lush, green canopy of leaves, which photosynthesize sunlight into energy. By mid-summer, a significant change known as veraison occurs. This is when the berries start to change color, signaling the onset of ripening. Green grapes begin to turn golden yellow, while red varieties shift to shades of purple and red.

During the summer, vineyard managers carefully tend to the vines to ensure optimal grape development. Canopy management involves trimming excess leaves and shoots to improve air circulation and sunlight exposure. This practice reduces the risk of disease and helps the grapes ripen evenly. Additionally, controlling the vine's growth ensures that the plant's energy is focused on developing high-quality fruit rather than excessive foliage.

Maintaining the health of the vines is paramount during the summer months. Vineyard managers regularly monitor for pests and diseases, which can quickly spread and damage the crop. Sustainable practices, such as integrated pest management and organic treatments, are often employed to protect the vines and the environment. Irrigation is also carefully managed, especially in regions with limited rainfall, to ensure the vines receive adequate water without causing stress.

As summer wanes and the grapes continue to ripen, vineyard managers begin preparations for the upcoming harvest. This involves testing grape samples to monitor sugar levels, acidity, and flavor development. The timing of the harvest is crucial; picking too early can result in underripe grapes, while waiting too long can lead to overripe, less desirable fruit. The goal is to harvest at the peak of ripeness to produce the best possible wine.

In conclusion, summer in the vineyard is a time of transformation and intense activity. The journey from spring buds to ripening grapes is a testament to the careful balance of nature and human intervention. Understanding these processes deepens our appreciation for the wines we enjoy and the dedication of the people who bring them to our tables. As you sip your next glass of wine, take a moment to savor the journey of the grapes from the vineyard to your glass. Cheers!

Jul 8, 2024 at 10:26 AM Permalink Comments (2)

Celebrate Prosecco Week and Sparkling Wine Week with a 20% Discount!

As the weather finally warms up, there's no better way to chill out than with a refreshing glass of Prosecco, celebrating the effervescent joy of sparkling wines. This week, we are delighted to celebrate National Prosecco Week, and next week, we continue the festivities with Sparkling Wine Week. At Delfino Fine Wines, we are offering a special 20% discount on all our sparkling wines to mark these delightful occasions!

• National Prosecco Week, June 24 - 30

Prosecco, Italy’s sparkling treasure, has captured the hearts of wine lovers around the world with its light, refreshing, and vibrant character. Originating from the picturesque vineyards of the Veneto region, Prosecco is renowned for its delicate bubbles, crisp acidity, and notes of green apple, pear, and floral undertones.

Did you know which grape is used to make Prosecco? Prosecco is primarily made from the Glera grape, which thrives in the rolling hills and moderate climate of northeastern Italy. Glera grapes are prized for their high acidity and ability to produce sparkling wines with bright, crisp flavors, creating a refreshing and lively drinking experience.

• Sparkling Wine Week, July 1- 7

Following the celebration of Prosecco Week, Sparkling Wine Week invites you to explore the diversity of sparkling wines from around the globe. From the prestigious Champagne of France to the innovative sparkling wines of New World regions, Sparkling Wine Week showcases the craftsmanship and versatility of sparkling wine production.

Did you know that red grapes can also be used in the making of sparkling wines? In Champagne, the primary grapes used are Chardonnay (a white grape) and two red grapes: Pinot Noir and Pinot Meunier. The skins of the red grapes are typically removed early in the process to avoid coloring the wine, resulting in a white sparkling wine with the depth and structure provided by the red grape varieties. This technique is used not only in Champagne but also in other sparkling wine regions around the world, creating a wide variety of flavors and styles to explore.

• Raise a Glass with Our 20% Discount

To celebrate these two wonderful weeks, we're excited to offer a 20% discount on our sparkling wines. Whether you're a fan of Prosecco's crisp charm or prefer the complexity of other sparkling varieties, our wines promise something to suit every palate and occasion.

Stop by our tasting room to take advantage of this special offer or visit www.delfinofinewines.com and use the promo code BUBBLES. Let us help you find the perfect sparkling wine to toast to summer, celebrations, and the joy of sharing good times with loved ones.

Cheers to Prosecco Week and Sparkling Wine Week! May your days be filled with bubbles, laughter, and unforgettable moments.

Jun 24, 2024 at 11:37 AM Permalink Comments (13)

History of Sangria

Sangria's origins trace back to Spain and Portugal, where it has been enjoyed for centuries. The name "sangria" comes from the Spanish word "sangre," meaning blood, a nod to the deep red color of the traditional version made with red wine. However, the history of wine mixed with fruit and spices can be traced even further back.

**Ancient Beginnings:**
The concept of mixing wine with fruit, spices, and water dates back to the ancient Romans and Greeks. These early versions, known as "hippocras" and "clarea," were often sweetened with honey and flavored with various spices to improve the taste and make the water safer to drink. This practice spread throughout the Roman Empire, laying the groundwork for what would eventually become sangria.

**Medieval Times:**
During the Middle Ages, similar wine punches were common across Europe. They were often consumed at social gatherings and celebrations. The addition of spices, herbs, and fruit not only enhanced the flavor but also acted as preservatives, allowing the beverage to last longer.

**Renaissance and Beyond:**
As trade routes expanded during the Renaissance, exotic spices and fruits became more accessible in Europe, enriching the flavors of wine punches. These concoctions continued to evolve, with regional variations emerging. In Spain, these wine-based drinks gradually took on the characteristics we now associate with sangria, particularly in the regions where wine production was prominent.

**Modern Sangria:**
Sangria, as we know it today, began to take shape in Spain in the 18th and 19th centuries. The drink was particularly popular in the Andalusia region, where locals mixed red wine with seasonal fruits, sugar, and sometimes a splash of brandy. This refreshing beverage became a staple at fiestas and social gatherings, appreciated for its ability to showcase the local wines and produce.

**Introduction to the United States:**
Sangria made its grand entrance to the United States at the 1964 World's Fair in New York. The Spanish pavilion served this delightful drink to visitors, introducing Americans to its vibrant flavors and easy-drinking appeal. The reception was overwhelmingly positive, and sangria quickly gained popularity across the country.

**Cultural Influence:**
Today, sangria is enjoyed worldwide, with each region putting its own twist on the classic recipe. From the bustling streets of Barcelona to backyard barbecues in America, sangria remains a symbol of conviviality and celebration. Its adaptability and versatility have made it a beloved cocktail, perfect for any occasion, especially during the warm summer months.

Jun 17, 2024 at 10:04 AM Permalink Be the first to comment on this post

The Perfect Summer Wine Cocktail: Sangria

As the warm days of summer approach, there's no better way to cool down and celebrate the season than with a refreshing glass of sangria. This delightful wine cocktail, with its roots in Spain, has become a popular favorite worldwide. Bursting with vibrant flavors and colorful fruits, sangria is the ultimate drink for summer gatherings, patio lounging, or simply enjoying a sunny afternoon. Let’s dive into the history, variations, and recipe of this beloved summer cocktail.

A Brief History of Sangria

Sangria's origins trace back to Spain and Portugal, where it has been enjoyed for centuries. The name "sangria" comes from the Spanish word "sangre," meaning blood, a nod to the deep red color of the traditional version made with red wine. Sangria was introduced to the United States at the 1964 World's Fair in New York, where it quickly gained popularity. Today, sangria is enjoyed in many forms and flavors, making it a versatile and beloved cocktail around the globe.

Variations of Sangria

While traditional sangria is made with red wine, fruit, and a splash of brandy, there are countless variations to suit every taste and occasion. Here are a few popular types of sangria:

1. Red Sangria: The classic version, made with red wine, such as Tempranillo or Garnacha, mixed with citrus fruits like oranges and lemons, and often a touch of brandy or orange liqueur.
2. White Sangria: A lighter, more refreshing take using white wine, such as Sauvignon Blanc or Pinot Grigio, combined with fruits like apples, peaches, and berries. A splash of elderflower liqueur or peach schnapps adds a delightful twist.
3. Rosé Sangria: Perfect for summer, this version uses rosé wine, offering a beautiful pink hue and a delicate flavor. Pair it with strawberries, raspberries, and a hint of mint for a refreshing treat.
4. Sparkling Sangria: For a festive touch, use sparkling wine or Champagne. Mix with a variety of fruits and a splash of your favorite liqueur to create a bubbly and celebratory drink.
5. Seasonal Sangria: Get creative with seasonal fruits and flavors. In summer, try tropical fruits like pineapple and mango; in fall, opt for apples, pears, and cinnamon.

Classic Traditional Sangria Recipe

Ingridients

• Bottle of red wine - 1
• Sparkling water - 2 ¼ cups (500 g)
• Cognac - ¼ cup (50 g)
• Apples -  ½ lb (230 g)
• Oranges - 1 ⅓ lb (600 g)
• Peaches - 0.9 lb (400 g)
• Lemons -  ¾ lb (350 g)
• Sugar -  ⅔ cup (120 g)
• Vanilla bean -  1
• Cinnamon sticks - 2
• Cloves - 6
• Ice

Preparation

1. Wash the apples and the peaches, without removing the skin, cut them first into slices, then into strips, and finally into small cubes.
2. Juice one lemon and one orange and set aside.
3. Cut half of the remaining oranges into slices, and the other half into cubes, without removing the peel. Do the same with the remaining lemons.
4. Pour the apple and peach cubes into a large bowl, and then add the juice from the citrus fruits and cut up oranges and lemons.
5.  Add red wine and sugar and mix well.
6. Move on to the spices: cut along the vanilla bean lengthwise and scrap out the seeds using the blade of a knife, then add both the bean and the seeds to the bowl.
7. Arrange the cinnamon sticks and cloves in a tea infuser to make it easier to remove them later. Place the infuser directly into the bowl or, alternatively, add the spices without using the infuser.
8. Pour in the cognac, stir, and cover the bowl with plastic wrap. Leave it to rest in the fridge for a few hours or, even better, overnight.
9. Once the infusion time has passed, remove the vanilla bean and spices, then add the sparkling water and ice. Give your sangria one last stir and it’s ready for serving!

Tips for the Best Sangria

• Choose Good Wine: While you don’t need an expensive bottle, choose a wine you enjoy drinking on its own.
• Let It Marinate: Allow the sangria to sit in the refrigerator overnight to let the flavors meld together
• Sweeten to Taste: Adjust the sweetness by adding more sugar, honey, or agave syrup if needed
• Get Creative: Don’t be afraid to experiment with different wines, fruits, and liqueurs to create your perfect blend.

In conclusion, Sangria is more than just a cocktail; it's a celebration of summer’s bounty and a testament to the joy of sharing good times with friends and family. Whether you stick to the classic red sangria or venture into creative variations, this versatile wine cocktail is sure to be a hit at any gathering. So grab a pitcher, mix up some sangria, and toast to a wonderful summer!

Cheers!

Jun 14, 2024 at 9:37 AM Permalink Comments (3)

Liguria and Her Wines: A Journey Through Italy’s Coastal Vineyards

La Riviera Ligure

Driving along the Ligurian Riviera is one of life’s travel pleasures, one hand, there are the stunning beaches, white and sometimes rocky skirts for the glittering Mediterranean Sea, and on the other hand, the cliffs and towering outcroppings are often laced with pastel-colored buildings, creating a picturesque and captivating landscape.

Liguria lies along the Mediterranean coast of Italy, stretching from the French border near Monaco in the northwest to Tuscany in the south. In terms of wine neighborhoods, it is adjacent to a few world-class friends: Piedmont to the north, Provence due west alongside the majestic Alps, and Emilia-Romagna to the east. Liguria itself boasts eight DOCs (Denominazione di Origine Controllata) and two IGTs (Indicazione Geografica Tipica).

Liguria DOC wine appellations include:
- Cinque Terre and Cinque Terre Sciacchetrà
- Colli di Luni
- Colline di Levanto
- Golfo del Tigullio-Portofino or Portofino
- Pornassio or Ormeasco di Pornassio
- Riviera Ligure di Ponente
- Rossese di Dolceacqua or Dolceacqua
- Val Polcevera

Liguria IGT wine appellations include:
- Colline del Genovesato
- Colline Savonesi
- Golfo dei Poeti La Spezia or Golfo dei Poeti
- Terrazze dell’Imperiese

The Terraced Vineyards of Liguria

One of the most unique and impressive aspects of growing grapes in this area is that the cliffs and outcrops that make the region so naturally beautiful are also the same landscape that must support the vineyards. The terraced vineyards of Liguria are an engineering marvel, with vines grown on steep, narrow terraces carved into the cliffs. This challenging terrain, while breathtakingly beautiful, requires a tremendous amount of manual labor and dedication.

These terraces, known as "muretti a secco," are dry stone walls that support the thin strips of vineyard. This ancient technique, used for centuries, helps prevent soil erosion and maximizes the use of the steep, rocky terrain. The construction and maintenance of these terraces are labor-intensive, often requiring the manual transportation of stones and soil. Yet, it is this very method that allows the vines to thrive in such a rugged landscape, producing grapes that embody the essence of the region.

Imagine hustling a mechanical harvester along those staggering paths! Growers in the area have had to adapt, wedging the vines into available spaces and cultivating and harvesting in some relatively tricky positions. In Liguria, even home gardens are grown in the nooks and crannies of backyards populated by beasts of stone.

The Vineyards of Cinque Terre

Cinque Terre, which means "Five Lands," describes a string of UNESCO-elected communes and the associated national park balanced along the coast of the Ligurian Sea. The villages are stunning, with pastel stacks of buildings, each framing their own set of harbors and coastlines. Each village is unique and can be reached by train or by boat. Cars are a rare sight here, with wayfaring taking place on foot, from the top of each town down to the beach or harbor.

The predominant native grape in this region is Bosco, often blended with Vermentino (Rolle) or Albarola to create structured, aromatic wines that lean toward crisp minerality, as seen in Cinque Terre DOC wines, or as sweet passito wines like Sciacchetrà DOC. Grapes for passito wine are dried on racks and then fermented in steel. In the case of Sciacchetrà, the result is a honeyed orange wine that is integral to the history of Riomaggiore and Manarola, the two southernmost towns of the Cinque Terre.

A Truly Special Place

What makes this area truly special is the familial fragmentation of the vineyards. It’s rare to find a large-scale vintner here, in a land where there are only about 80 hectares of planted vines, split among a single consortium and less than 30 producers. Visiting and sampling the wines may be the best way to fully grasp what the environment and history hold. Many visitors opt to hike the interwoven trails of the national park, but admission is limited to prevent landscape deterioration. 

Liguria, with its breathtaking views, unique wines, and rich history, is a destination that offers more than just a visual feast. It’s an experience that connects you with the land, the people, and the deep-rooted traditions of Italian winemaking. Whether you’re savoring a glass of crisp white on a sunny patio or exploring the rugged trails of the Cinque Terre, Liguria’s wines provide a taste of a truly special place.

Jun 5, 2024 at 2:38 PM Permalink Comments (2)

The Story of a Super Tuscan Wine: Sassicaia Winery

In the 1920s, while studying agriculture in Pisa, the Marquis Mario Incisa della Rocchetta, from a Piedmontese family and an admirer of French grape varieties, dreamt of creating a great Tuscan wine. Inspired by the similar microclimates of Bolgheri and the Graves area in Bordeaux, he found an ideal location on the Etruscan Coast. After marring the Countess Clarice della Gherardesca, he relocated a secluded family fortress, on the slopes of Castiglioncello di Bolgheri, where he planted in 1940 the first Cabernet Sauvignon and Cabernet Franc from the Tenuta dei Duchi Salviati in Migliarino. 

He named his wine "Sassicaia," meaning "land of many stones" (with "sasso" being Italian for stone), referring to the rocky soil of 'la via Bolgherese'. Between 1948 and 1967, Sassicaia was produced only for family and friends. The Marquis found that aging improved the wine significantly, and his friends and family encouraged him to perfect his winemaking. With advice from his brother-in-law, Marquis Niccolò Antinori, and the help of enologist Giacomo Tachis, the Marquis refined the wine’s quality. Tachis suggested using 225-liter French oak “Bordeaux” barriques for aging, a method previously uncommon in Italy.

The first commercial vintage of Sassicaia in 1968 received acclaim similar to that of a Bordeaux Premier Cru. In 1978, a blind tasting by Decanter magazine in London named a six-year-old Sassicaia the best wine, bringing it international recognition. This success inspired many winemakers to explore Bolgheri, leading to the establishment of the "Bolgheri" model by pioneers such as Piermario Meletti Cavallari (Grattamacco), Piero Antinori (Guado al Tasso), Lodovico Antinori (Ornellaia), and Michele Satta.

Initially labeled as "Table Wine" for not using typical Tuscan grape varieties, Sassicaia and other Bolgheri wines eventually gained respect. In 1994, Bolgheri wines received the DOC designation, and in December 2013, Sassicaia was recognized with its own DOC Bolgheri Sassicaia. Today, Sassicaia is one of the world's most esteemed wines. The 1985 vintage received a perfect 100 points from Robert Parker, and the 2015 vintage was named the best wine of 2018 by Wine Spectator, with the 2016 vintage also earning 100 points.

Tenuta San Guido, managed by the Marquis family, exclusively owns the Bolgheri Sassicaia DOC appellation. Covering 2,500 hectares with 100 hectares of vines, Tenuta San Guido produces three wines:

1. Sassicaia (Bolgheri Sassicaia DOC): A blend of at least 80% Cabernet Sauvignon, typically 85% Cabernet Sauvignon and 15% Cabernet Franc, aged for two years with 18 months in oak barrels.
2. Guidalberto (IGT): Released in 2000, it features 60% Cabernet Sauvignon and 40% Merlot, aged for 15 months in barriques.
3. Le Difese (IGT): First produced in 2002, this wine combines 45% Sangiovese and 55% Cabernet, aged for 15 months in barriques, offering a Sassicaia pedigree at a lower cost.

May 31, 2024 at 9:49 AM Permalink Comments (2)