Podcasts about inzolia

Ansonica: A Versatile Grape Rooted in History and Rich in Flavor  Ansonica, also known as Inzolia, is a historic Italian white grape variety that thrives in two contrasting yet equally enchanting regions—Sicily and Tuscany. This grape is as much a part of Italy's viticultural heritage as it is a symbol of the country's diversity in terroir and winemaking traditions. Despite its historical roots and widespread cultivation, Ansonica remains lesser-known compared to other Italian grapes like Trebbiano or Pinot Grigio. Yet, its unique characteristics and versatility make it a standout for wine enthusiasts seeking something distinctive.

Scotty Mo switches it up this week and brings a white Italian wine for the cohosts (and guest!) to try. Sarah and Scotty Mo try the 2021 Chiaramonte Inzolia out of Sicily with special guest Andrew Gibson, Data Scientist for the Oakland Athletics. The cohosts, as always, discuss what is going on around the league in Vineyard Vibes. Grab a glass and join them along the Foul Vine, where everything wine and baseball is in fair territory. Cheers! --- Send in a voice message: https://podcasters.spotify.com/pod/show/foul-vine/message

Understanding the wine of Sicily are not as complicated as Italian wines in general. They are fascinating non the same and my intrigue is always around the grapes most associated with Sicily; Cattarato, Inzolia, Nero d'avola, Grillo and my favorite Nerello Mascalese. In my opinion, the intrigue of Sicilian wines comes from two primary sources. The soil and the Mediterranean sea. The soils are diverse but the volcanic soil of Mount Etna adds such a complexity to the wines that they keep you asking for more. The Mediterranean Sea provides an amazing savory character that can only come from on-shore winds. Have a listen to Giovanni Masucci or Donnafugata wines.

Sicily has a long history, and all of it is tied up with the evolution of wine and food in the Sicilian culture. In this show, we look at how this huge Mediterranean island played a major role in every major civilization from indigenous tribes to the current generation of young winemakers who seek to carve out a niche for Sicily and its unique wine culture. Here's a brief timeline of what we talk about:  Sicilian Wine Timeline... 10,000 years ago: Natural grapevines on Etna Indigenous groups – Siculi, Socani, Elymi (Greeks who brought wine to Sicily) Photo: Metropolitan Museum of Art 8th – 3rd century BCE: Greeks arrived, introduced grapes and planted a lot of vineyards. They introduced pruning, varietal selection, bush training, and techniques to make great wine. Wine became an economic essential, as Sicily's strategic position allows Greeks to export wine all over the Mediterranean. Inzolia, Zibibbo, Lucido/Catarratto were brought from Greece. 3rd century BCE: Roman Republic wins control of Sicily over the Greeks. The Roman Empire reigns afterwards. During both eras, the Romans planted more grapes, refined viticulture and winemaking techniques and traded Sicilian wine throughout the Roman empire, enriching wine merchants on Sicily. Mamertino, Julius Caesar's favorite wine was made in Sicily. Wine vessels from Sicily have been found in France and other parts of Europe. Photo: National Gallery Open Access 535 AD –826 AD: After the chaos that ensued after the fall of the Roman Empire, Byzantines conquered Sicily and used it as their base in the Mediterranean to take over other parts of Italy. The church revived viticulture and make wine for religious purposes and for trade around the Mediterranean.   826 AD –1061 AD: Muslim rule -- not great for wine, as it is against the law to consume alcohol. Viticulture did not prosper, but it didn't die. A few people still drank, and Z'bīb, Muscat of Alexandria, thrived as a table grape. The food and spices introduced during this time had a lasting impact on the cuisine of Sicily.   1061 AD –1189 AD: The Normans, Christian descendants from Vikings conquered Sicily and brought wine back to the table in full force. The rulers expanded vineyards and wine became an economic mainstay for the Normans – they traded it and it was part of life for the aristocracy so Sicilian wine had status. Rather than throw out the influence, the Normans incorporated Arab spices and cooking in their food. Vermicelli (pasta) likely was made here in 1154 AD, 100 years before Marco Polo was born.   1189 AD – 1266 AD: Norman rule ends and Henry VI of Swabia claims the throne.   1266 AD: Pope Clement IV puts Charles, Count of Anjou and Provence, on the throne in Sicily but in 1282 a French soldier insults a Sicilian girl on her way into a church for Vesper services. This sparks the uprising called the Sicilian Vespers, ending French rule.   1282: Peter II of Aragón (Spain) took control of Sicily. Wine was an important economic commondity as it was traded to northern winemaking areas to beef up their wines with color, flavor, and alcohol. Photo: Wikipedia 1400s-1500s: Guilds of wine merchants and growers flourished under the Aragón rule. Tomatoes, chocolate, squash, cactus, and other items were brought on Spanish ships from Mexico, revolutionizing the Sicilian cuisine.   1700s: The House of Bourbon, a power family from Spain who ruled in Sicily, invested in local wine again.   1773: John Woodhouse makes Marsala on the western side of the island, ships it out to England and the American colonies. Marsala was the first Italian wine to be exported America. Marsala was a major contributor to the Sicilian economy and to the islands prestige Photo credit: Dedda71, CC-BY-SA-3.0 1816: Naples and Sicily were united under the Aragón crown in the Kingdom of two Sicilies.   1861: Giuseppe Garibaldi claims Sicily as part of the Italian Republic, ending Aragón rule. The Risorgimento, Italian unification, was not beneficial to Sicily. They found it difficult to integrate into continental Italy.  The economy suffered, and the first great emigration out of Sicily, occurred, spreading of the cuisine and wine traditions around the world – to America, Australia, the UK, and other places.   Late 1800s: Mass plantings of vineyards became necessary to supply Europe with wine in the wake of phylloxera. This was a prosperous time for wine in Sicily until phylloxera hit the island. Due to economic restrictions, poverty, and the level of destruction from phylloxera, Sicily took about 60 years to properly recover from the aphid.   1950s: Sicily finally recovers from phylloxera. Vineyards mechanize, but in the post-World War II – global demand dropped for Sicilian wine.   1960s and 1970s: Again, Sicilian wines exported to bulk wines up from northern areas. Sicily's reputation for quality suffered.   1980s –1990s: Some older families on the island planted international grapes to garner international attention from critics, and build a reputation for good wine. Consultants were hired, and Sicily gained global recognition for its wines made of Syrah, Chardonnay, Cabernet Sauvignon, Merlot and other international grapes. 1990s – Native grapes were introduced to the world to a positive reception.   Today – the new generation is ready for smaller production and higher quality from native grapes, continuing the 3000+ year legacy of quality wine.   Don't forget to check out the LIVE class on Thursday or watch it on my YouTube Channel if you can't catch it live. Thank you to the Wines of Sicily DOC for the opportunity to offer this class for free!     ___________________________________________________________ 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   _______________________________________________________________ Main Sources for the podcast: https://cantinebarbera.it/en/cookie/47-myblog-marilena-barbera/154-history-of-sicilian-wine-culture.html   https://www.umass.edu/journal/sicilyprogram/sicilianfoodhistory.html   Others: https://www.myguidesicily.com/usefulinfo/wines-of-sicily-and-their-history https://www.britannica.com/place/Sicily https://www.winemag.com/2019/04/16/beginners-guide-to-the-wines-of-sicily/ https://en.wikipedia.org/wiki/History_of_Sicily

Marilena Barbera got laughed at when she put Menfi on her labels.  No one is laughing anymore ...her wines Inzolia, Perricone , Nero D'Avola and more are in the best restaurants and shops around the world.

This week we discuss Sicily, the largest island in the Mediterranean that has a wildness, a culture, and a wine portfolio all its own. From the islands that make luscious sweet wines, to the hot interior churning out fruity reds, to the elegant reds and whites of Mount Etna, Sicily has something for everyone and is on the rise.   Sicily Overview Largest island in the Mediterranean, volcanic– huge with rough infrastructure Harvest lasts for over three months, beginning in the August heat in Trapaniand ending in Mount Etna in mid-November As the author Nicolas Belfrage, “Brunello to Zibibbo”, Sicily has the potential to be “California, Australia, Chile, southern France, Jerez and middle Italy all rolled into one” Long storied history of winemaking traditions there exist since Greek, Roman and medieval times. Number of DOCs: 23: Etna, Marsala, Moscato di Pantelleria (sweet wine), Cerasuolo di Vittoria (DOCG – mostly Nero d’Avola with some Frappato). Also: Catch-all IGT Terre Siciliane (25% of the island’s production) Main white grapes:Cataratto, Trebbiano, Inzolia, Grecanico, Chardonnay, Grillo, Viognier, Caricante, Zibibbo Main red grapes: Nero d’Avola, Syrah, Merlot, Nerello Mascalese, Cabernet Sauvignon, Sangiovese, Frappato, Nerello Cappuccio   Leading Sicilian producers: Benanti, Ceuso, COS, Corvo (Duca di Salaparuta), Cottanera, Cusumano, De Bartoli, Donnafugata, Feudo Montoni, Firriato, Florio, Frank Cornelissen, Gulfi, Il Cantante, Morgante, Occhipinti, Planeta, Regaleali, Tenuta di Fessina, Terre Nere   Thanks to our sponsors this week:  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.  

Nel 1887, con l'impianto dei primi vigneti, Don Peppino diede inizio alla storia enologica della famiglia Grasso, oggi giunta alla quinta generazione impegnata nel settore vinicolo.Nel 1925 suo figlio Alessio inaugurò a Milazzo la prima cantina, divenuta subito famosa per le monumentali botti da centinaia di ettolitri ciascuna: cominciò così il grande commercio, con i trasporti per nave, dei vini da taglio della "piana di Milazzo" che davano un generoso apporto alcolico sia ai vini piemontesi che ai grandi "chateaux" francesi.Negli anni '50 nacque una nuova cantina ad opera di Carmelo, figlio di Alessio, che implementò le vendite a livello locale con grande successo e diede notevole impulso alla diffusione del nome aziendale.Dal 1984 l'azienda passa alla quarta generazione, con ancora un nome ricorrente, Alessio, che introduce in cantina le più moderne tecnologie, amplia e diversifica le superfici vitate con occhio attento anche alla produzione biologica.Questi ultimi anni vedono il passaggio del testimone alla quinta generazione con i giovani Tullio e Carmelo inseriti nei punti chiave dell'azienda; a loro spetta il compito di coniugare la grande tradizione di famiglia con le moderne tematiche della produzione e del commercio internazionale.La cantina è il cuore pulsante dell'azienda, luogo in cui i grappoli appena raccolti vengono sottoposti ad un'ulteriore cernita prima della vinificazione; qui moderne attrezzature e tecnologie innovative sono disponibili per esaltare quello che la natura ci dona.

Nel 1887, con l'impianto dei primi vigneti, Don Peppino diede inizio alla storia enologica della famiglia Grasso, oggi giunta alla quinta generazione impegnata nel settore vinicolo.Nel 1925 suo figlio Alessio inaugurò a Milazzo la prima cantina, divenuta subito famosa per le monumentali botti da centinaia di ettolitri ciascuna: cominciò così il grande commercio, con i trasporti per nave, dei vini da taglio della "piana di Milazzo" che davano un generoso apporto alcolico sia ai vini piemontesi che ai grandi "chateaux" francesi.Negli anni '50 nacque una nuova cantina ad opera di Carmelo, figlio di Alessio, che implementò le vendite a livello locale con grande successo e diede notevole impulso alla diffusione del nome aziendale.Dal 1984 l'azienda passa alla quarta generazione, con ancora un nome ricorrente, Alessio, che introduce in cantina le più moderne tecnologie, amplia e diversifica le superfici vitate con occhio attento anche alla produzione biologica.Questi ultimi anni vedono il passaggio del testimone alla quinta generazione con i giovani Tullio e Carmelo inseriti nei punti chiave dell'azienda; a loro spetta il compito di coniugare la grande tradizione di famiglia con le moderne tematiche della produzione e del commercio internazionale.La cantina è il cuore pulsante dell'azienda, luogo in cui i grappoli appena raccolti vengono sottoposti ad un'ulteriore cernita prima della vinificazione; qui moderne attrezzature e tecnologie innovative sono disponibili per esaltare quello che la natura ci dona.

Sentieri Siciliani nasce dal piacere di divulgare intorno al mondo le eccellenze della mia terra. I miei vini sono dei prodotti emblematici del territorio siciliano e descrivono la mia isola e i suoi diversi terroir.Dopo anni di esperienza nel settore agricolo, in collaborazione con gli agricoltori del territorio, ci prendiamo cura delle viti, utilizzando prodotti ammessi in agricoltura biologica che aumentano la resistenza delle piante ai fattori patogeni e climatici. Al momento della raccolta selezioniamo le uve migliori e le raccogliamo manualmente.Con la complicità e la competenza del mio enologo otteniamo dei vini ricchi di personalità tramite i quali invitiamo a intraprendere un viaggio di scoperta e di conoscenza di un territorio denso di culture e tradizioni millenarie, percorrendo dei sentieri che sapranno affascinarvi. I nostri vini sono creati da uve provenienti dal versante sud del vucano Mt. Etna, dalla costa est e dalla costa ovest dell’isola.

Sentieri Siciliani nasce dal piacere di divulgare intorno al mondo le eccellenze della mia terra. I miei vini sono dei prodotti emblematici del territorio siciliano e descrivono la mia isola e i suoi diversi terroir.Dopo anni di esperienza nel settore agricolo, in collaborazione con gli agricoltori del territorio, ci prendiamo cura delle viti, utilizzando prodotti ammessi in agricoltura biologica che aumentano la resistenza delle piante ai fattori patogeni e climatici. Al momento della raccolta selezioniamo le uve migliori e le raccogliamo manualmente.Con la complicità e la competenza del mio enologo otteniamo dei vini ricchi di personalità tramite i quali invitiamo a intraprendere un viaggio di scoperta e di conoscenza di un territorio denso di culture e tradizioni millenarie, percorrendo dei sentieri che sapranno affascinarvi. I nostri vini sono creati da uve provenienti dal versante sud del vucano Mt. Etna, dalla costa est e dalla costa ovest dell’isola.

Valle dell'Acate è una delle storiche realtà vitivinicole della Sicilia e della provincia di Ragusa. Da sempre impegnata nella produzione di vini da uve autoctone - Nero d'Avola, Frappato, Inzolia e Grillo - è una delle protagoniste del Cerasuolo di Vittoria e del Frappato di Vittoria. Nell'annata 2008 ha deciso di costruire un sogno su quella che sembrava essere un'annata eccezionale: così nasce Il Moro Limited Edition 2008, un grande vino che lascia immaginare un grande futuro per il Nero d'Avola firmato da Valle dell'Acate.

Valle dell'Acate is one of the historical wineries of Sicily and the province of Ragusa. A winery involved since its beginning to the production of wines from indigenous grapes - Nero d'Avola, Frappato, Inzolia and Grillo - it is one of the protagonists of Cerasuolo di Vittoria and Frappato di Vittoria. In 2008 they decided to make a dream from what it promised to be an exceptional vintage: this is how Il Moro Limited Edition 2008 was born, a great wine which makes us believe about a great future for Nero d'Avola made by Valle dell'Acate.

Giusto Occhipinti is one of the founding partners of the COS winery in Sicily, Italy. Martha Stoumen joins to translate for Giusto.