Podcasts about Croatina

Why BASEBALL... Because there are some really funny videos and it's keeping with my summer attitude  Baseball funny videos -  https://www.google.com/search?client=safari&channel=ipad_bm&cs=0&sxsrf=AB5stBgD1zCV_N1nMmN_BE7XXje5CBs7Dg:1689625790652&q=Baseball+funny+videos&sa=X&ved=2ahUKEwi1w7LIypaAAxWQsoQIHZ85DykQpboHKAN6BAgBEAk&biw=834&bih=998&dpr=2#fpstate=ive&vld=cid:51ead53c,vid:UAYs3XczBa4    Kundalini yoga Wayne Dyer- Wonderful video regarding the Art of Empowerment https://youtu.be/r9_RkIRDGp0 Calming music https://www.youtube.com/live/VoJvcT7b-FU?feature=share WINE: Unusual Summer Reds CHILLED I prefer unusual reds for summer and CHILLED @ 55 degrees.   Any European vineyard cellar and the restaurant storeage will be below ground.  The average temperature for the whites and reds are naturally chilled to 55 degrees. Grands Fers Fleurie:  Of the nine Cru Beaujolais, I prefer the Fleurie for summer drinking and summer foods.    $25 rangeThis wine that can stand up to hearty flavors such as southern style BBQ, and fried oysters, macaroni and cheese.  Lambrusco di Nicchia One of the reasons that I loved working in the fine wine industry, is that it is steeped in history.  This Nicchia di Lambrusco di Modena was named after a courtesan, the Countess of  Castiglione, who became a spy, aka, secret agent, for Italy and traveled to Paris for that reason around 1848. It is a sparkling Lambrusco from Cantina di Carafoli in the Emilia-Romagna region in Italy.  Common blending of varietals include Croatina , etc $15 range   My Favorite Things Vahail1956@gmail.com FEAR OF PUBLIC SPEAKING: kick those thoughts to the curb MINICOURSE created by Valerie Hail. Choose one class $57  Six classes $237 Here's a quick video that is the introduction and first lesson. There is a free lesson in the video. People can choose one lesson or six consecutive lessons  http://bit.ly/3Z6R6Cp Masterclass to create your online course by Julie Hood Is your Course idea any good FREE TEST https://imonline.samcart.com/referral/idea/mP9iBKaKULc8ktmx www.chezvalerie.us @valeriehail56   -- 

Diventa un esperto di vino con il podcast di Tannico. San Colombano al Lambro è uno di quei territori sopravvissuti grazie al lavoro degli artigiani che hanno tenuto in vita tradizioni, terreni e vitigni. È una collina a pochi passi da Lodi, da cui i vignaioli della zona hanno sempre prodotto vini rossi beverini, piacevoli, che hanno accompagnato i pasti del popolo milanese. Oggi, grazie ad aziende come Banino, le bottiglie di questo vino a base di Barbera, Croatina e Uva Rara, con qualche aggiunta di vitigni internazionali, continuano ad arrivare sulle tavole delle osterie e delle famiglie lombarde. Scopri la più accurata selezione di vini della Lombardia e non solo sul sito di Tannico. Al primo acquisto avrai diritto a uno sconto del 10% su tutto il catalogo (*): https://bit.ly/3xyibEa (*) La promozione è valida solo in Italia e per i clienti non ancora iscritti a Tannico. Sono esclusi i vini rari e le Master Experience. Per qualsiasi informazione o chiarimento ci puoi contattare all'indirizzo tfs@tannico.it

La nostra azienda è una realtà imprenditoriale nata e sviluppata nelle colline tortonesi, nel Comune di Costa Vescovato, si estende su una superficie complessiva di 28 ettari coltivati a Barbera, Timorasso, Cortese, Croatina e Moscato:18 a bacca rossa e 10 a bacca bianca.Trent'anni d'esperienza, coraggio e fatica per una famiglia del vino che, assieme ad altri produttori pionieri, ha fatto la storia dei Colli Tortonesi.Fino agli anni ‘90 la gestione avveniva in modo tradizionale, è con l'arrivo di Luigi, che il metodo e la produzione vengono completamente rivoluzionate. dal 1992 infatti, Luigi Boveri, nipote del fondatore, con l'aiuto della moglie Germana decide di indirizzare la produzione esclusivamente verso la viticultura abbandonando la coltivazione dei cereali e del foraggio.“Da quegli anni è cominciata l'enologia che piace a me, quella dei vignaioli. Non il vino del “contadino”, malfatto, non solo quello industriale. Iniziava una nuova Era, quella del vino fatto da un ‘artigiano delle terra”.Seguiamo la produzione avvalendoci di aggiornamenti costanti e di tutte quelle innovazioni tecnologiche che ci permettono di trasformare le uve in vini pregiati di gran classe. Dal 1999 siamo presenti su tutte le guide italiane, ponendoci al vertice per la produzione di vini ad alto livello in tutta la Comunità Collinare Colli Tortonesi.

The boys are joined by Kilolo Strobert, the owner of Fermented Grapes in Brooklyn New York, to discuss how Piedmont can be seen through the lens of Shiv Roy. It's 3 episodes in and I gotta be honest this concept is really working for me, I think Kevin is a genius.  We got great new mics too, so uh, thanks Patreons sorry we still have terrible voices. Go visit Kilolo and buy something fun, we're so excited for her. ////LIST////Colline Saluzzesi, Pelaverga Grosso, ‘Divicarol,' 2019//Carlone Davide, Croatina, 2018//Giulia Negri, Barolo, ‘Serradenari,' 2015 ////Support the show (https://www.patreon.com/Disgorgeous)

Valpolicella is a famed red wine region in the foothills north of the city of Verona. This area has been making wine since the time of the Ancient Greeks, whose legacy is kept alive by the common practice drying grapes to concentrate the flavors in the finished wines. Photo: Valpolicella, from Unsplash We covered this with Filippo Bartolotta in episode 317, but after a conversation with M.C. Ice it became clear to me that he needed to hear the info again. It's an important wine region and it's complex, so we decided to do our version and get anyone up to speed who may also still be a little confounded about these wines!    There is much to uncover about this region, the “Valley of Many Cellars”, as it translates. The huge area makes so much wine under so many different sub-regions and areas, but not all are created equally. Even the famed and rather new wine, Amarone della Valpolicella, which has enjoyed enormous popularity in the last 20 years, isn't all amazing. In this show, we will take you on the full tour of the region – examining what is here, the essential components of terroir, and how to get the wines you like from this multi-faceted, diverse, and very confusing Italian region.   Here are the show notes: We give an overview of the region: Valpolicella borders Lake Garda/Bardolino to the west, abuts the Lessini Mountains (part of Venetian Pre-Alps) in the north, and opens to a wide valley in the east. The historical area of Valpolicella winemaking is in the Monti Lessini hills but the area is much bigger due to an enlargement in 1968   Climate Because the region spans so much land, the climate varies depending on the valley. In general it is a mild to cool continental or sub-continental region but hillsides are markedly cooler than lowland areas, and valleys, where the air is more stagnant are far hotter than those at elevation that experience breezes from the PreAlps. Lake Garda keeps the western region cool in the summer and warm in the winter, as you move away from the water towards the east, that is not the case. The winds from the southern, humid Sirocco to the Föhn, a dry northern wind, to those from cold humid ones the northeast all affect particular vineyard sites as well.   Geography In general, you will find vineyards in three big areas: mountainous limestone foothills, at elevation in the Lessini Mountains (the Classico region), hill areas on gentle slopes (th majority of vines planted) with limestone and volcanic soils, and the fertile, alluvial, eastern valley floor. Photo: Corvina, from Conzorzio Valpolicella      Grapes Three main grapes are used with some supporting players Corvina Veronese (Corvina, Cruina) is the backbone of the blends, providing structure, aromas of cherry and red berry, with flowers and baking spice, and softness. It must be 45-90% of the blend Corvinone an unrelated grape with a similar name, provides black cherry, spice, color, tannin, acidity, and elegance to the blend. Corvinone can replace Corvina up to 50% of the blend Rondinella is a vineyard champ – it's very disease resistant and and its contribution is ripe red fruit, tobacco, and spice notes. It can be 5-30% of the blend     OTHERS…can be 25% of the blend, but no more than 10% per grape variety Molinara: Used to be a mandatory part of the blend, but producers often find it too aromatic and savory, and its lack of structure has made it fall out of favor. Oseleta: Is the new darling of Amarone especially. It dark skin and strong tannin with blueberry, black cherry, minerals, and herb notes. It is powerful and a little goes a long way. The plantings are small but growing Others that are permitted and used for hardiness, color, and body are Croatina, Dindarella, and Spigamonti   Every producer makes the decision about what is best within the allowable parameters Photo: Valpolicella, from Conzorzio Valpolicella  Valpolicella Production Regions The production regulations divide the Valpolicella into three distinct zones. Classico was the OG. In 1968 grew to include Valpantena valley near the river, and Valpolicella Orientale – Eastern Valpolicella. The DOCs can have Superiore as a distinction if they age the wine for 1 year and have 1% more alcohol than the normale.   Valpolicella DOC - In eastern Valpolicella (Orientale), the area reaches north into the hills above Verona for approximately ten miles, and east to west for 20 miles. The area is varied,so the wines can be simple when grown on fertile soils or interesting at a bit of altitude with cooling breezes, rocky soils.   Valpolicella Subzone 1: Classico Located in the west near Lake Garda, Classico consists of five high quality areas that make up the traditional places where grapes had been cultivated for Valpolicella before 1968 enlargement. About 30% of Valpolicella from here and the better terroir yields bolder, riper wines with a fuller body and more tannin. The five areas of Classico are Sant'Ambrogio di Valpolicella, Negrar Valley, San Pietro in Cariano, Fumane Valley, Marano Valley,     Valpolicella Subzone 2: The Valpantena Located in the central part of Valpolicella, halfway between the Valpolicella Classica and the eastern zone, this area is located in a narrow valley that has big diurnal swings leading to long ripening periods and very good wines with lovely acidity. These are considered nearly as good or as good as Classico. 20% of Valpolicella is grown here     Wine Styles: DOC/G ***It's important to note that all the DOC and DOCG wines can be from the Classico, Valpantena OR standard Valpolicella (indication of the growing ZONE) zones and will indicate that on the label   The DOC/Gs are: Valpolicella DOC Valpolicella Ripasso DOC Amarone della Valpolicella DOCG Recioto della Valpolicella DOCG   Valpolicella DOC These wines are dry reds with red berry, sour cherry, cinnamon, and pepper notes. They are unoaked, simple wines with light color and high acidity. They have no aging requirements and are often good with a slight chill in the summer. Other versions: Valpolicella Superiore DOC – wine has been aged 1 year, and has 12% v 11% ABV. It has more flavor and body Also: Valpolicella Classico, Valpolicella Classico Superiore, Valpolicella Valpantena, Valpolicella Valpantena Superiore are permitted to be used and fall under the DOC.   Photo: Appassimento -- drying grapes, courtesy Conzorzio Valpolicella  Recioto della Valpolicella DOCG This is a sweet red wine made from dried (passito) grapes. It is the original, historic wine of the region – the Greeks brought the production method to these parts. The name comes from recie, which in the local dialet means ears – which is what the top of a grape cluster looks like. The wines are made in the appassamento method where producers dry grapes in indoor warehouses called Fruttai, and use the half-raisined berries to make high alcohol (14.5% - 15.5% ABV), full bodied sweet wines. These wines are aged for at least 2 years before release. They can be Classico and Valpantena as well Amarone della Valpolicella DOCG Made just like Recioto, only fermented nearly dry after a very long fermentation, these wines have strong red berry, prune, raisin, cinnamon, chocolate, and tobacco notes. Because the sugar of the dessicated grapes is so high these wines must be at least 14% ABV, can be 15.5% or more. They must age for 2 years in any vessel before release, except in the case of Riserva, where the requirement is 4 years. These wines are made in all three zones, although Classico is considered best.     Valpolicella Ripasso DOC The ultimate sustainability solution, ripasso means re-passed, and in this case rather than discarding the pomace from Amarone and Recioto, up to 15% Amarone lees and grape skins are added to basic Valpolicella during fermentation. This kicks off a second 10-15 day fermentation that boosts tannin, alcohol, fruit flavor, and glycerine in the wine. It gives more candied, jam notes, a higher alcohol level and if aged in oak, flavors like mocha, spice, and leather. These wines can be made in all zones, e.g., Valpolicella Valpantena Ripasso, Valpolicella Ripasso Classico, Valpolicella Ripasso Classico Superiore _______________________________________________________________ Thanks to our sponsors this week: Our new sponsor: Wine Spies! Wine Spies uncovers incredible wines at unreal prices - on Zinfandel, Barolo, Champagne...you name it - up to 75% off! It's not a club and there's no obligation to buy. They have a build-a-case option, so you can mix and match wines while enjoying free shipping on every purchase. Visit www.winespies.com/normal you'll get $10 credit to use on your first order! Check them out today!   If you think our podcast is worth the price of a bottle or two of wine a year, please become a member of Patreon... you'll get even more great content, live interactions and classes!  www.patreon.com/winefornormalpeople   To register for an AWESOME, LIVE WFNP class with Elizabeth go to: www.winefornormalpeople.com/classes Sources: Ian D'Agata, “Italy's Native Wine Grape Terroirs” Conzorzio Valpolicella https://www.consorziovalpolicella.it/en/ https://italianwinecentral.com/region-province/veneto/ Independent Wine, Edinburgh, UK: https://www.independent.wine/denominations/guide-to-amarone-and-valpolicella/

Walter Massa è la più autorevole voce della viticoltura dei Colli Tortonesi.Vignaiolo, enologo, filosofo, pensatore, istrionico decide di andare controcorrente ed essere pioniere di un vitigno antico quasi del tutto abbandonato: riscoprendo in chiave moderna il Timorasso, vitigno autoctono, portandolo ai massimi livelli qualitativi e ad un successo incredibile.Un contadino che ama definirsi “artigiano”, proativo associato FIVI, il quale negli anni ottanta, partendo dalle Colline Tortonesi inondate da un fiume di vini bianchi a base di uve cortese, decise di recuperare un antico vitigno del Piemonte, difficile e dalla produttività irregolare, ormai quasi scomparso: il timorasso. In pochi anni Massa divenne capofila di un autentico movimento di valorizzazione dei vitigni autoctoni dell’alessandrino, dell’astigiano e del cuneese offrendo la ribalta a un numero sempre crescente di piccoli produttori. Spirito contro corrente allora, Walter Massa continuò a esserlo anche in seguito: intorno alla metà degli anni novanta, per esempio, quando si rese conto che il suo Timorasso migliorava dopo lungo affinamento in vetro. Decise di conseguenza, commercializzando l’annata ‘95 due anni dopo la vendemmia, faccenda piuttosto insolita per un bianco italiano.Infine l’annus horribilis, il 2012. In aperta polemica con il sistema di nuovi vincoli imposti ai produttori, assoggettati a un programma di monitoraggi continui che giudicò vessatorio, Massa decise di uscire dalle DOC praticamente con tutta la gamma dei propri vini. Vi serve altro per inquadrare il personaggio? Provate a cercare il sito internet dell’azienda: in bocca al lupo. Insomma non proprio un vignaiolo della generazione 2.0. Ecco il brand secondo la filosofia dei Vigneti Massa. O meglio, la parte del brand che rivela la personalità del produttore: il che, in questo caso, è prossimo al tutto.Quanto ai vini, per lo più espressione di vitigni autoctoni, quattro sono a base timorasso. Tre provengono da cru: Costa del vento, Sterpi e l’ultimo nato: Montecitorio. Nella fascia d’ingresso troviamo invece il Derthona, antico nome della cittadina di Tortona.I vitigni coltivati sono: Barbera, Creatina e Fresia a bacca nera; Timorasso a bacca bianca e Moscato bianco a bacca aromatica bianca. Limitatamente a una particella di Cerreta, sono presenti 2.000 viti di Nebbiolo costituenti con i territoriali Barbera, Croatina e Fresia la piattaforma ampelografica del vino CERRETA.In base alle potenzialità espresse dalle uve, il frutto sarà vinificato e gestito su vari livelli qualitativi che non necessariamente si possono o debbono produrre con ogni vendemmia.Analizzando dettagliamene la realtà delle uve prodotte, s'individua nelle uve Barbera una potenzialità a dare vini di varie tipologie, tutte di elevato livello qualitativo. La massima espressine territoriale si esprime con il MONLEALE e Monleale BIGOLLA, l'espressione varietale con il SENTIERI, ossia la barbera che le terre tra Pellizza e Coppi hanno sempre donato.

What happens when fresh grapes are picked, but not processed? If you are in Rome, the answer might be that these grapes are being laid to rest in wooden crates in their own little home, with gentle, cool breezes sweeping off the hills to slowly, carefully and patiently reduce the water level in them. Once these grapes have lost 30% of their water, they are then pressed & fermented, where their higher concentration of sugar & solids create a more intensely flavored wine- a wine that expresses the passion & fire of the town where Romeo wooed, wed, courted & died with his love Juliet! (All in the span of three days, but who's counting, right??)Familia Pasqua uses ancient techniques brought to modern days in creating a wine worthy of Shakespeare's passionate romance, and yet inexpensive enough to be part of your own wooing! So go grab a bottle of this fun, unique wine & Drink Something Amazing!Familia Pasqua Passimento Rosso 2016Vento IGT, Verona, Italy14% abv$18.99 average priceWinemaker NotesA blend of Corvina and Croatina grapes with a percentage of Merlot, which the drying period renders velvetier still. Vinification takes place separately in steel tanks; the blend being created only after this. Passione Sentimento is aged in oak tonneau barrels for 3 months.Beautiful deep ruby red in color, an intense and lingering nose, with striking notes of red fruits and spicy overtones. Balanced, rounded, plush and caressing on the palate, with velvety tannins.Great with red meat and game or with aged cheese.Support the show (https://www.buymeacoffee.com/SOMMthing)

Niente Langhe, Barolo e Barbaresco. Il piemontese Soldati decide di riservare il primo viaggio nella sua regione ai territori del Nord, aggiungendovi un'incursione in Valle d'Aosta.Lessona, Bramaterra, Caluso, Carema: “un po' come mandare in campo la seconda squadra”, si permette di giocare, alla luce delle tante pagine memorabili dedicate ai migliori vini di queste zone (vedi anche Ghemme e Gattinara) in altri articoli, racconti, romanzi.Ridendo e scherzando, però, Soldati inquadra da subito il gap che il Nord Piemonte già sconta nei primi anni '70 rispetto ad altre aree, e che si sarebbe ulteriormente ampliato nei decenni a seguire, perlomeno fino al nuovo millennio. Quando il distretto comincia pian piano a riconquistarsi attenzione, anche grazie al fascino per molti versi retrò di vini indiscutibilmente originali, legati a doppio filo alle specificità viticole e geologiche di un territorio complesso, ma al tempo stesso capace di suggerire una riconoscibile identità trasversale.Di tutto questo, e molto altro, parliamo con due brillanti scrittori e divulgatori, nonché appassionati conoscitori della vitienologia nord-piemontese.Con Fabio Pracchia, redattore della guida Slow Wine e autore del libro “I sapori del vino” (Slow Food Editore) ripercorriamo le tappe dell'itinerario soldatiano, scandite dalla leggenda dei tre vescovi di Biella, Ivrea e Aosta, con le loro bottiglie e vettovaglie.Per completare il quadro storico e produttivo, allargando lo sguardo alle denominazioni escluse dal viaggio, ci supporta invece Giorgio Fogliani, che ha da qualche mese pubblicato il suo ultimo lavoro di approfondimento, incentrato proprio sui vini del comprensorio: “Nord Piemonte. Tra Gattinara e Carema”, edito dalla Possibilia di Samuel Cogliati.Si compone così il consueto diario di bordo, pieno di nomi e indirizzi, vecchi e nuovi, che potranno tornare utili per perlustrazioni, visite, bevute e soste in zona. Senza dimenticare le fondamentali indicazioni gastronomiche che arrivano dalla nuova indagine dell'Ispettore Palma sulla cucina piemontese, per non parlare dei consigli di abbinamento rivelati in esclusiva per il nostro podcast dall'ultimo possessore dei vini scomparsi citati da Soldati: Umberto Emanuele Nebbiolone da Borgosesia.Tutti pronti per partire con la nostra carovana di amici e bottiglie, insomma: in marcia e buon divertimento!TIPICAMENTE PRESENTAVino al vino 50 anni dopoUn podcast di Paolo De Cristofaro e Antonio Boco Seconda serie, terza puntataNelle province di Torino, Vercelli, Aosta. Nord Piemonte e Valle d'AostaCon l'amichevole partecipazione di Fabio Pracchia, Giorgio Fogliani e l'Ispettore PalmaLetture e grafica di Tiziana Battistawww.tipicamente.itCREDITILETTUREVino al Vino | Alla ricerca dei vini genuini, Mario Soldati - Bompiani (2017)Primo viaggio (Autunno 1968). Nelle province di Torino, Vercelli e nella Valle d'Aosta (pp 189-224)DA LEGGEREI sapori del vino. Percorsi di degustazione per palati indipendenti, Fabio Pracchia – Slow Food Editore (2017)Nord Piemonte. Tra Gattinara e Carema, Giorgio Fogliani – Possibilia (2020)Il futuro di Marsala. Vini spumanti, bianchi, rossi, ossidativi, Giorgio Fogliani – Possibilia (2019)Cirò. I luoghi del gaglioppo, Giorgio Fogliani – Possibilia (2017)Etna Rosso. Versante Nord, Giorgio Fogliani – Possibilia (2016)DA BERE E VISITARETenute Sella – Lessona (BI)La Prevostura – Lessona (BI)Proprietà Sperino (Luca De Marchi) – Lessona (BI)Colombera & Garella – Masserano (BI)Odilio Antoniotti – Casa del Bosco (BI)Noah – Brusnengo (BI)Roccia Rossa – Brusnengo (BI)Cieck - San Giorgio Canavese (TO)Orsolani – San Giorgio Canavese (TO)Le Chiusure (Benito e Camillo Favaro) – Piverone (TO)Briamara (Massimiliano Bianco) – Cuceglio (TO)Cavalier Gnavi – Caluso (TO)Podere Macellio (Renato Bianco) – Caluso (TO)Bruno Giacometto – Caluso (TO)Ilaria Salvetti – Caluso (TO)Ferrando – Ivrea (TO)Cantina Produttori Nebbiolo di Carema – Carema (TO)Le Muraje (Deborah Santini e Federico) – Carema (TO)Chiussuma (Vittorio Garda e Martina Ghirardo) – Carema (TO)Sorpasso (Matteo Ravera Chion, Rudy Rovano e Alessandra Perona) – Carema (TO)Monte Maletto (Gian Marco Viano) – Ivrea (TO)Caves Cooperatives de Donnas – Donnas (AO)Selve – Donnas (AO)Ezio Voyat – Chambave (AO)Les Granges – Nus (AO)Maurice Cretaz – Sarre (AO)La Kiuva – Arnad (AO)DA SOSTAREAl Patio – Pollone (BI)Il Faggio – Pollone (BI)Gardenia – Caluso (TO)Residenza del Lago – Candia Canavese (TO)La Mugnaia – Ivrea (TO)Aquila Antica – Ivrea (TO)Ramo Verde – Carema (TO)BRANI MUSICALIJamendo Licensing Unlimited catalog subscription for Spreaker - Tipicamente Podcast Don't Stop Inspiring - Aliaksei YukhnevichIt's my punk rock – JeffMusicAll My Life – SeastockAS Corporate29 Gt BPM120 Main - ArachangSoft Motivational Corporate - AudioSphereSunny DayMotivation (Upbeat Classic Rock) - Plastic3Mudslide – GrumpynoraMusic Bed 01 – Hannes HofkindHappy – Nilly NellThe sun gives (remastered edition) – ADDICT SOUNDAltri braniCreative Commons license (CC BY 3.0)Comic Hero - Kevin MacLeod – Incompetech (incompetech.filmmusic.io/song/3532-comic-hero)Dirt road traveler – Jason Shaw – AudionautiX (audionautix.com)Sigla Ispettore PalmaSpy Glass by Kevin MacLeodLink: https://incompetech.filmmusic.io/song/4410-spy-glassLicense: http://creativecommons.org/licenses/by/4.0/Effetti sonori: freesound.org

Waar ligt de Oltrepò Pavese? Zelfs doorgewinterde wijndrinkers zullen bij die vraag de wenkbrauwen fronsen. Nochtans is het een immense wijnstreek van 13.500 hectare in het zuidwesten van Lombardije, zowat een goed uur rijden van Milaan. Je kan spieken op het kaartje onderaan de pagina. Ze noemen de Oltrepò Pavese ook wel eens het Toscane van Noord-Italië. Een treffende vergelijking want de wijnranken met voornamelijk Pinot Nero domineren het glooiende landschap. Op één van die heuvels in Santa Maria della Versa sprak ik af met Nederlander Johan Bode. Hij bezit er samen met twee andere Italiaanse families de Tenuta Quvestra. Johan gaf me een geanimeerde rondleiding. Ik leerde er alles over de mousserende Metodo Classico DOCG, een spumante Blanc de Noirs van Pinot Nero die champagne naar de kroon steekt. Ik proefde ook Riesling, Croatina, Chardonnay en kwam meer te weten over de lokale rode frizzante genaamd Bonarda. Geniet van deze wijncast op locatie, mét mondmasker. Foto's en meer info vind je op www.wijncast.com of @wijncast op Instagram, Twitter en Facebook.

Tenuta Sant'Antonio - cantina dedita alla produzione dei vini della Valpolicella e di Soave - conquista con il suo pregiato Amarone della Valpolicella Campo dei Gigli 2015 i cinque diamanti DiWineTaste e il titolo di migliore vino di Marzo 2020. Un magnifico Amarone prodotto con Corvina, Corvinone, Rondinella, Oseleta e Croatina, un vino di straordinaria classe ed eleganza.

Tenuta Sant'Antonio - winery committed to the production of Valpolicella and Soave wines - with its stunning Amarone della Valpolicella Campo dei Gigli 2015 conquers DiWIneTaste five diamonds and the title of best wine for March 2020. A magnificent Amarone made from Corvina, Corvinone, Rondinella, Oseleta and Croatina grapes, a wine of extraordinary class and elegance.

La storia del vino dei Mandirola ha origine nel 1913 quando il mio bisnonno Enrico acquistò da un certo signor Biasei, ricco possidente locale dell’epoca nonché proprietario della quasi totalità dei migliori terreni di Casasco, un’azienda fondata agli inizi dell’800 e nota con il nome de “Il Muntagnei” (che nel dialetto locale significa “piccola montagna”). La proprietà era allora costituita da circa 10/12 ettari per la maggior parte coltivati a vite, frumento e mais. Più tardi, negli anni ’50, mio nonno Giovanni insieme ai figli Lino, Mario, Bruno e Giorgio porta avanti l’azienda e inizia a produrre piccole quantità di vino. Solo una minima parte veniva venduta direttamente, il grosso della produzione finiva alla cantina sociale.Nei vent’anni successivi l’azienda si allarga. Vengono acquisiti dei terreni nel comune di Momperone e in località Piani di Casasco. Qui gli ettari di terreno, in maggior parte boschivo, comperati sono 12. Su questa superficie verrà in seguito realizzato il più grande impianto di susine del Piemonte, circa 4.000 piante. Ai nostri giorni questi terreni rappresentano uno dei due corpi principali dell’impresa.A Casasco altri 2 ettari di terreno, limitrofi ai vigneti già esistenti, andranno a costituire i campi denominati “Vigna grande” e “Saröre”.Tra gli anni ’80 e la fine del secolo scorso gli eventi più significativi sono l’acquisto del campo “Lù della Costa”, sul quale nel 1992 verrà posto un vigneto di Timorasso, e in seguito nel 1998, l’impianto dell’appezzamento “Saröre” a Barbera e Moscato.Soltanto all’ultimo decennio risalgono l’acquisizione dello storico vigneto di Timorasso, denominato “Tantèi” e dell’appezzamento di terreno “Il Becco“, così chiamato a causa della sua caratteristica forma a triangolo.Oggi l’azienda è costituita da circa 30 ettari, 11 dei quali coltivati a vigneto, 11 di terreno seminativo, circa 2 a frutteto e 6 a bosco.Visita l'azienda agricola Mandirola - https://www.winesoundtrack.com/cantine/mandirola

La storia del vino dei Mandirola ha origine nel 1913 quando il mio bisnonno Enrico acquistò da un certo signor Biasei, ricco possidente locale dell’epoca nonché proprietario della quasi totalità dei migliori terreni di Casasco, un’azienda fondata agli inizi dell’800 e nota con il nome de “Il Muntagnei” (che nel dialetto locale significa “piccola montagna”). La proprietà era allora costituita da circa 10/12 ettari per la maggior parte coltivati a vite, frumento e mais. Più tardi, negli anni ’50, mio nonno Giovanni insieme ai figli Lino, Mario, Bruno e Giorgio porta avanti l’azienda e inizia a produrre piccole quantità di vino. Solo una minima parte veniva venduta direttamente, il grosso della produzione finiva alla cantina sociale.Nei vent’anni successivi l’azienda si allarga. Vengono acquisiti dei terreni nel comune di Momperone e in località Piani di Casasco. Qui gli ettari di terreno, in maggior parte boschivo, comperati sono 12. Su questa superficie verrà in seguito realizzato il più grande impianto di susine del Piemonte, circa 4.000 piante. Ai nostri giorni questi terreni rappresentano uno dei due corpi principali dell’impresa.A Casasco altri 2 ettari di terreno, limitrofi ai vigneti già esistenti, andranno a costituire i campi denominati “Vigna grande” e “Saröre”.Tra gli anni ’80 e la fine del secolo scorso gli eventi più significativi sono l’acquisto del campo “Lù della Costa”, sul quale nel 1992 verrà posto un vigneto di Timorasso, e in seguito nel 1998, l’impianto dell’appezzamento “Saröre” a Barbera e Moscato.Soltanto all’ultimo decennio risalgono l’acquisizione dello storico vigneto di Timorasso, denominato “Tantèi” e dell’appezzamento di terreno “Il Becco“, così chiamato a causa della sua caratteristica forma a triangolo.Oggi l’azienda è costituita da circa 30 ettari, 11 dei quali coltivati a vigneto, 11 di terreno seminativo, circa 2 a frutteto e 6 a bosco.Visita l'azienda agricola Mandirola - https://www.winesoundtrack.com/cantine/mandirola

In this episode Monty Waldin interviews Ottavia Giorgi di Vistarino at the Tenuta Conte di Vistarino in the Oltrepo Pavese area of Lombardy. The winery specializes in Pinot Noir but also grows the Croatina indigenous grape variety which features in their Sangue di Giuda sweet blend and Riesling. Tune in to learn more also about local foods and specialties to pair with these wines.

In this episode Monty Waldin interviews Armando Castagnedi, whose family owns Tenuta Sant’Antonio in the Illasi valley between the Valpolicella and Soave region in Veneto. Tenuta Sant’Antonio produces Soave, Valpolicella Superiore, and Amarone (among other local wines). Armando talks about local viticultural techniques such as pergola veronese and the winery’s rediscovery of two indigenous grapes: Oseleta and Croatina. Armando also tells Monty about Tenuta Sant’Antonio’s style of Amarone and presents some typical food matches also with their Recioto sweet wine! Tune in for a journey in the heart of Veneto wines and local grape varieties.

The great grape of Piedmont has a lot in common with the great grape of Burgundy, but it may be even more selective about site and growing conditions. In this show, we tell you what to look for in a great Nebbiolo, plus places outside of Piedmont doing a good job with this finicky grape!   Here are more detailed show notes:  Nebbiolo Overview Parents of Nebbiolo likely are extinct 1268 earliest mention – called Nibiol 13th, 14thcenturies – one of the oldest, most widespread grapes in Piedmont In the 15th century, the penalties for chopping a Nebbiolo vine were stiff! Name – from nebbia or “fog” – thick bloom covering ripe berries, like they are covered in fog. Could also be b/c fog covers piedmont hills Four clone types: Nebbiolo Lampia – most widespread, more highly valued for the quality Nebbiolo Michet –virused form of Lampia Nebbiolo Bolla – declining because it’s too productive and dilute in flavor Nebbiolo Rosé – has evolved into a different grape, not a clone, but still blended in   Nebbiolo in the Vineyard: Early budding, VERY late ripening, can’t plant anywhere spring frosts are an issue Always given best hillside sites -- south and southwest facing Fussy about soil – really thrives only on calcareous marl north and south of the town of Alba, and on the right bank of Tanaro Not adaptable, doesn’t travel well Best vintages experiencedry weather during September & October Nebbiolo warmth to develop get sugar/alcohol and fruit flavors to balance high acidity and tannins Like Pinot Noir in ability to express terroir so differently – cru in Barbaresco/Barolo divided because it can pick up subtleties   Wine Character and Flavors: Light color, turns orange very fast High in acid and tannin PERFUMED!! Aromas – tar, dried cherries, licorice, violets, roses, decaying leaf, woodsmoke, earthy   Oak effect on Nebbiolo Small French oak barriques v. traditional large Slovenian oak casks, orbotti Small barrels = faster-maturing wines with less character. Most producers today use a mixture of the two, depending on the particular vintage, vineyard   Blending Can be used to add color and/or soften the grape's harsh tannins. Common blenders: Barbera, Bonarda, Croatina, in Roero: Arneis DOCG regulations for Barolo and Barbaresco call for the wine to be a 100% Nebbiolo.     Where is Nebbiolo Grown: Piemonte: Grows 3/4 of all Nebbiolo   Outside of Barolo and Barbaresco: Gattinara, Ghemme, Roero: 75-95% of Nebbiolo in Ghemme and Gattinara. Blended with Vespolina, Croatina, and Bonarda Other Piedmont DOCs to look for: Carema, Langhe Nebbiolo, Nebbiolo d’Alba – at least 85% Nebbiolo, often 100%   Lombardia – Nebbiolo called Chiavennasca Doesn’t ripen well often so the tannin and acidity are too high in these wines – Valtellina/ Valtellina Superiore   Lower part of Valle d’Aosta (a different province) – subalpine and in poor years there is harsh acidity and tannins   Outside Italy: Languedoc, France: Mas de Daumas Gassac, some in their top red blend Switzerland: 2 producers use it United States: California – 150 acres/61 ha in Paso Robles, Santa Cruz Mtns, Sierra Foothills, Amador, Moneterey, Santa Ynez, Santa Barbara. Thus far, producers have had a hard time finding the right sites for Nebbiolo Other U.S.: Washington State (Yakima), OR, VA, PA, TN, NM, in Canada – BC, Mexico Argentina: Mainly in  San Juan, Mendoza Some in Chile, South Africa, New Zealand, growing in popularity in Australia   And thanks to this week's sponsors! YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help!Check it out today: https://www.patreon.com/winefornormalpeople     Last Bottle I love this service!! Last Bottle Wines finds great wines and offers them at a one time discount. Last Bottle Wines: Is a fun way to discover the best wines at the lowest prices Maintains relationships with producers in the most prestigious wine regions around the world and traveling to Europe several times each year to eat with, stay with, drink with, walk the vineyards with the people who make the wines. Offer a range of prices from low end to high end $9 to $99 and the wines range from the lesser known kinds like Albariño and Bläufrankish to Cabernet, Merlot and Chardonnay. Visit: http://lastbottlewines.com/normal and join to get a $10 instant credit to use toward your first order. Invite your wine drinking pals and they’ll get $10 instantly and you get $30 when they make their first buy.

In this episode Monty Waldin meets Marco Stenico, the Commercial Director at Terre d’Oltrepò. Marco talks about the area of the Oltrepò and the characteristics of the Croatina-based Bonarda wine. Marco discusses also a traditional wine and food local pairing: Bonarda and tortelloni al brasato. Marco also talks about pinot nero, and one of the Oltrepò signature wines very popular in the United States, the ‘Sangue di Giuda’. Tune in to discover another Italian wine personality and for a journey into the world of Italian wine coops! -- [This podcast has been recorded during “Vi.Vite – Vino di Vite Cooperative” an event organized by the Alleanza delle Cooperative Italiane (Alliance of Italian Coops). This episode has been brought to you by Vinitaly 2018, taking place in Verona from April 15th to 18th. Vinitaly is the wine exhibition that helps you discover and get to know Italian wine and features over 4.200 wineries.]

Elena Pantaleoni is the proprietor of the La Stoppa winery in Italy's Emilia. Elena Pantaleoni was pulling out international grape varieties from her vineyard in the mid-1990s, just when the acclaim for such wines was highest. And she embraced a Natural wine approach long before it became fashionable in the market. Why did she make those moves? Elena discusses in this interview the decision making that has set her apart from the pack in the Emilia and in Italy. In the end, she says, she didn't want to copy someone else from someplace else.

Cristiano Garella is a partner in the Alto Piemonte's Colombera & Garella winery, as well as a consultant for many other wineries in that region of Italy. Also in this episode, Erin Scala explores the shift in vineyard plantings within the Alto Piemonte.

Show Notes Wine of the Week Jan 10-16, 2012: La Chamiza Bonarda When you drive through the streets of Mendoza Argentina there is a clear Italian influence on the architecture and cutlture. Many of the street names are Italian names which makes perfect sense when you consider that the majority of the immigrants that built Mendoza came from Italy in the 1860’s. A whole bunch came from the Marche region which is located on Italy’s East Coast. With that pedigree it is not too hard to see how such a vibrant wine culture has developed in Mendoza and surrounding area. One of the many gifts bestowed upon the area were some grapes, namely Bonarda. What?  You say... Bonarda, what the heck is Bonarda. It is said that Bonarda has it’s home in the hills and valleys on the border between France and Italy and is known as Charbono in California. When speaking to those in the know in Argentina they can confirm that it is not Croatina which comes from Lombardy and is likely Bonarda Piedmontese. In any case Bonarda, until recently replaced by Malbec, was the most widely planted grape in Argentina although you wouldn’t know it as it was used mostly for bulk table wines of varying qualities. Today, however, the new generation of wine maker’s is crafting varietal wines out of Bonarda that are wonderfully flavourful and rich. In fact on the buying trip I did last May, I tasted over 700 wines in 10 days and although there were numerous to die for Malbec’s, what really showed through was Bonarda’s. By nature Bonarda lends itself to our palates. We tend to like the look of inky purple wines in the glass (downside is that it can leave a nasty stain and has a penchant for falling on white silk blouses, expensive white tailored shirts and of course, white carpet), it gives us a feeling of depth and mystery. Careful though as I find that there have been many times that I have spied a ‘black’ wine and laden it with great expectations only to be met with a thin, tannic, acidic purple stain on my teeth. Anyway when it is short cropped the colour can be quite intense. The nose is often cherry, plum and bright berry, almost grapey which is good as that is what it often tastes like to. The texture makes it perfect for pairing with lighter cuisine as Bonarda is naturally low in tannin but with moderate acidity (similar in many ways to Barbera). The mouthfeel is fresh and alive and the finish is juicy but not long. Your palate will never likely tire from too much alcohol or tannin on this wine. I would happily pair this with pork, pizza, pasta, ham, roasted poultry, and cheeses like Gouda and Cheddar. The only drawback to Bonarda in BC is that there really only a few available, so the full spectrum is not available to experiment with... allow I’m doing my part to change this. Now about the La Chamiza Bonarda. La Chamiza sources their grapes from the Tupungato and Argrelo districts which are the same areas that luminary wineries like Catena source their grapes from. Bonarda is naturally late ripening so the best quality will come from regions that are warm, dry and have a long growing season. This describes Tupungato to a ‘T’.... pun intended. You may remember La Chamiza from a few years back as they were in the BC market in a big, cheap way. La Chamiza is not a low end producer. They may low key, but they are not low end. So they pulled out of the market for a couple of years in the hopes of re-establishing themselves as a quality/value producer but not a cheap one. If the Bonarda is an indication we will start to see some of the best options from this winery and region. The nose is big cherry and bright berry, with hints of grape jelly. While the palate if full of rich juicy flavours and a hint of delicate purple flowers. The texture is bright and fresh due to the acidity, and the finish is nicely juicy thanks to the low tannins. In relation to other wines in the $15 range I have to say that this really delivers, the only problem is that this was a one time buy and once it is gone it won’t come back for several months. PRICE $15.99 PAIR WITH pizza, pastas like lasagne and meat sauces, roasted chicken, pork chops, pork tenderloin, Barbecue Ribs, Burgers. OCCASIONS this is a great wine for Pizza Night, Family Movie Night, Casual Get Togethers, Simple Dinner parties and evenings. AVAILABILITY Special Order purchase so once it is gone it won't be back until the next vintage. Not available in BC Liquor Stores TASTE this wine at all 5 Liquor Plus locations on Saturday Jan. 14, 2012 from 3-5pm Liquor Plus Radio is hosted and Produced by Rod Phillips with technical assistance from Steve Jobs (RIP) via GarageBand, Mike & Cheryl DeWolfe and Mike Vardy. You can subscribe to Liquor Plus Radio by either going to our website www.liquorplus.ca clicking on View Community, then the LP Blog, and subscribing by RSS, Or you can subscribe through iTunes or at www.BluBrry .com. Liquor Plus Radio is sponsored by Liquor Plus. Liquor Plus has 5 Island Owned and Island Operated full service locations to serve you better. Liquor Plus Discover the Plus As always please let us know what you think as we know we can improve but need feedback to do that right. That’s all for now so take it easy and drink responsibly so we can all improve our quality of life… one sip at a time.