Podcasts about passito

La cantina Rottensteiner è dedita alla produzione dei vini tipici dell'Alto Adige, in particolare quelli della denominazione Santa Maddalena, non da meno vini bianchi e rossi del territorio, tutti di pregevole personalità. Il magnifico passito prodotto con Gewürztraminer, perfetta interpretazione di questa profumatissima uva, è un trionfo di profumi e di eleganza sensoriale, tali da meritare i Cinque Diamanti DiWineTaste e il titolo di migliore vino dell'estate 2024.

The Rottensteiner winery is committed to the production of typical Alto Adige wines, in particular those of the Santa Maddalena denomination, as well as white and red wines of the area, all of which having a remarkable personality. The magnificent passito produced with Gewürztraminer, a perfect interpretation of this very fragrant grape, is a triumph of aromas and sensorial elegance, such as to deserve DiWineTaste Five Diamonds and the title of best wine of summer 2024.

To download the transcript CLICK HERE On today's episode join us as we sit down with Beatrice Bessi, an accomplished CMS advanced sommelier and head sommelier at London's prestigious Chiltern Firehouse. With two decades of hospitality expertise and accolades including the International Wine and Spirits Competition's Emerging Talent in Wine Hospitality Award, Beatrice shares her journey from Grands Jours de Bourgogne to the exclusive 67 Pall Mall private members club for wine lovers. Today we journey into the delights of Sicilian wine, exploring native grapes like Nerello Mascalese and Nero d'avola, the volcanic soils of Mount Etna, and the allure of Passito di Pantelleria. Discover why Cerasuolo di Vittoria is poised to be this summer's standout sipper.   This episode is sponsored by Wickham Wines, A small business themselves focusing on top quality wines. Do yourself a favour, and go check out their online store for their amazing collection! Use the code EATSLEEP10 for 10% off your first order.   If you want to skip ahead: 02.39: Beatrice's trip to Burgundy 06.31: The Romanee Conti Vineyard 08.15: The Grands Jour de Bourgogne wine event 10.16: Working at 67 Pall Mall 13.14: Learning from the Master Sommeliers - Ronan Sayburn & Terry Kandylis 17.28: Head sommelier at Chiltern Firehouse 20.40: Guest preferences and building rapport 26.53: Grillo, Catarratto - white wines of Sicily 29.58: The volcanic soil of Mount Etna 33.07: The Carricante grape variety 38.03: The Nerello Mascalese grape variety 41.58: Nero d'Avola 44.45: Cerasuolo di Vittoria - the 2024 Summer Sipper 46.26: The single grape variety Frappato 47.58: Sicily - a leader in natural wines 52.29: Passito di Pantelleria Any thoughts or questions, do email me: janina@eatsleepwinerepeat.co.uk Or contact me on Instagram @eatsleep_winerepeat   If you fancy watching some videos on my youtube channel: Eat Sleep Wine Repeat Or come say hi at www.eatsleepwinerepeat.co.uk Until next time, Cheers to you! ------------------------------------------------- ---------------------------------------------- THE EAT SLEEP WINE REPEAT PODCAST HAS BEEN FEATURED IN DECANTER MAGAZINE, RADIO TIMES AND FEED SPOT AS THE 6TH BEST UK WINE MAKING PODCAST

La Cantina Tramin rappresenta un importante riferimento per la produzione dei vini da uve Gewürztraminer e Pinot Nero, fra le eccellenze dell'Alto Adige e d'Italia. Alto Adige Gewürztraminer Terminum 2021 spicca per eleganza e raffinatezza, un capolavoro assoluto di precisione enologica nella quale si esprime pienamente la personalità della celeberrima uva aromatica altoatesina.

Welcome to Episode 1397 in which Marc Millon interviews José Rallo of the Donnafugata winery, winner of the best sweet wine (Passito di Pantelleria DOC Ben Ryè 2021 with 95 points) at the 5StarWines and Wine Without Walls wine selection in 2023. More about today's guest: Josè Rallo is Donnafugata CEO and co-owner with her brother Antonio, 5th generation of a family with over 170 years of experience in quality wine. She attended economic studies; she has professional experience in management control and a strong passion for marketing and corporate communication. She invented a new way to recount wine, as a singer of Donnafugata Music & Wine. She is a member of the Board of Directors of Assovini Sicilia, of ITA - Italian Trade Agency and of FAI - Fondo Ambiente Italiano. Donnafugata is wine craftsmanship. The company focuses attention on small productions of value from unique territories and vineyards. Donnafugata produces wines that convince enthusiasts and collectors from all over the world, with respect for the environment. The company can count on a historic family cellar and four estates. The historical family cellars in Marsala, the estate of Contessa Entellina in the hearth of western Sicily; in eastern Sicily, on the northern slope of Mount Etna, the highest active volcano in Europe and in the territory of Vittoria DOC, in Acate. Finally, in Pantelleria, a volcanic island between Sicily and Africa, has the winery in Khamma district and 68 hectares (168 acres) of Zibibbo vineyards cultivated with low bush vines called “alberello pantesco” (Unesco - Intangible Cultural Heritage) and 7 hectares (17 acres) of olive groves. The symbol of this viticulture is the Ben Ryé Passito di Pantelleria, Donnafugata's iconic wine. The result of an innovative and customized production process, based on the natural drying of fresh grapes on racks, the manual destemming of dried grapes and a unique vinification process developed by Donnafugata, Ben Ryé is today considered one of the most appreciated natural sweet wines in the world. To learn more about the company visit: Website: www.donnafugata.it/en/ Instagram: @donnafugatawine Facebook: DonnafugataWine More about the host Marc Millon: Marc Millon, VIA Italian Wine Ambassador 2021, has been travelling, eating, drinking, learning and writing about wine, food and travel for nearly 40 years. Born in Mexico, with a mother from Hawaii via Korea and an anthropologist father from New York via Paris, he was weaned on exotic and delicious foods. Marc and his photographer wife Kim are the authors of 14 books including a pioneering series of illustrated wine-food-travel books: The Wine Roads of Europe, The Wine Roads of France, The Wine Roads of Italy (Premio Barbi Colombini), and The Wine Roads of Spain. Other titles include The Wine and Food of Europe, The Food Lovers' Companion Italy, The Food Lovers' Companion France, Wine, a global history. Marc regularly lectures and hosts gastronomic cultural tours to Italy and France with Martin Randall Travel, the UK's leading cultural travel specialist. He is soon to begin a regular series on Italian Wine Podcast, ‘Wine, food and travel with Marc Millon'. When not on the road Marc lives on the River Exe in Devon, England To learn more visit: quaypress.uk/ marcmillon.co.uk vino.co.uk quaypress.com LinkedIn: linkedin.com/in/marc-millon-50868624 Twitter: @Marc_Millon Let's keep in touch! Follow us on our social media channels: Instagram @italianwinepodcast Facebook @ItalianWinePodcast Twitter @itawinepodcast Tiktok @MammaJumboShrimp LinkedIn @ItalianWinePodcast If you feel like helping us, donate here www.italianwinepodcast.com/donate-to-show/ Until next time, Cin Cin!

Siamo a Salina nell'isola del film “Il postino” con Massimo Troisi e Philippe Noiret; siamo in un'isola che non si riesce a capire se è più bella per il suo mare o per la campagna. Un'isola che è stata e continua ad essere di agricoltori e non di pescatori, dove il terreno vulcanico, la brezza marina e la sapiente opera dell'uomo ci regalano prodotti di pregio, specialmente la vite ci dà il prodotto più esclusivo: la Malvasia delle Lipari, famosa nella classica versione dolce ma apprezzata anche come vino secco. Non c'è solo Malvasia a Salina, ci sono altri vitigni del territorio come il Corinto Nero, l'Inzolia, il Cataratto, i Nerelli Mascalese e Cappuccio carichi della brezza marina e della mineralità del suolo. È a Salina che inizia la storia di Pietro Colosi assieme al padre nel 1980 acquista 4 ettari in contrada Capofaro che col tempo sono diventati 10 ettari vitati fino a Porri, in un ambiente unico al mondo con le sue vigne a terrazze su muretti a secco in pietra lavica. Nel 2004 Cantine Colosi decide di realizzare a Salina una cantina di vinificazione scavata nel terreno; scelta ecosostenibile, a favore dell'ambiente paesaggistico. Da qui escono la Malvasia Doc nella versione Passita e Naturale, il Salina Bianco e Rosso, il Secca del Capo (versione secca della Malvasia). Oggi, alla terza generazione, tutta la Famiglia Colosi è impegnata nella conduzione dell'azienda: Pietro junior, enologo insieme al padre Piero gestiscono la cantina a Giammoro e Lidia, fedele compagna di Piero, si occupa della parte commerciale con l'aiuto della figlia Marianna.

Diventa un esperto di vino con il podcast di Tannico. In questa puntata parleremo del vino passito friulano, il Ramandolo, e di come una piccola denominazione abbia fatto conoscere il Friuli nel mondo. Scopri la più accurata selezione di vini del Friuli Venezia Giulia 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

Diventa un esperto di vino con il podcast di Tannico. In questa puntata parleremo dei vini delle tre denominazioni del Recioto, passito che ha riportato il Veneto sotto i riflettori del mondo del vino internazionale. Scopri la più accurata selezione di vini del Veneto 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

Lo Chef Bruno Barbieri propone la sua personale versione del più grande classico dei lievitati natalizi, il Panettone Tradizionale, e una speciale versione limited edition del Panettone al Passito da 800 grammi, solo con materie prime di altissima qualità.

La normativa comunitaria ed italiana.La classificazione dei vini IGP,DOP.Disciplinare di produzione. Menzione Classico,Riserva,Superiore,Novello e Passito.L'etichetta del vino e la legge.

Diventa un esperto di vino con il podcast di Tannico. In questa puntata parleremo del vino di Pantelleria, isola meravigliosa nel bel mezzo del Mediterraneo. Qui la tecnica di coltivazione della vite, detta “alberello”, è così iconica da essere diventata patrimonio Unesco. Parleremo del Passito di Pantelleria, uno dei vini passiti più amati dagli italiani, e di due grandi interpreti di questa tradizione: Donnafugata con il suo iconico Ben Ryé e Gabrio Bini, architetto fiorentino con il cuore su queste coste, che ha innovato il panorama produttivo dell'isola. Scopri la più accurata selezione di vini della Sicilia 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

Intervistiamo Niccolò Ruggiero, socio fondatore di Giro di Vite https://www.girodivite.net esportatori di vino in estremo oriente e ci facciamo dire che gusti vinicoli hanno in Asia, in particolare in Cina, come l'abbinano al cibo e come si colloca l'importazione di vino italiano in Asia a fronte dell'offerta mondiale.

Analizziamo con il Dott.Luca Carmignani i vini “must have” da tenere sempre nella propria cantina per i vari abbinamenti, la lista dei vini menzionati li trovate qua sotto:1) Chianti Classico Riserva Borro del diavolo Ormanni €17/202) Chianti Classico Castell'in villa €24/263) Morellino di Scansano Podere 414 €13/154) Brunello di Montalcino il Cocco €25/305) Schiava Alto Adige DOC €11/136) Nebbiolo Langhe DOC Ochetti di Renato Ratti €14/167) Grignolino Vighe Vecchie Accornero €32/368) Aglianico del Vulture Elena Fucci €28/309) Carignano del Sulcis Buio Buio €24/2610) Lambrusco Otello Ceci €7/911) Barbera La Monella di Braida €9/1012) Barbera Marchesi di Barolo Peiregal €10/1113) Primitivo di Manduria Leone de Castris €9/1114) Vin Santo Capezzana €50/5515) Vin Santo Villa Sant'Anna €75/7916) Primitivo Salento dolce naturale di Gian Franco Fino €45/4817) Aleatico dell'Elba passito DOCG Arrighi €32/3418) Moscatello di Montalcino Col d'Orcia Pascena €24/26

Sardinia is the second-largest island in the Mediterranean, and lies off the west coast of mainland Italy. Much larger than Corsica, the wines here have a distinctly Spanish influence, with some Italian and French to boot. The wines are unlike any other you'll encounter (although many you can only encounter them if you visit!). In this show we try try to sort through the grapes and regions of this island to get to the heart of what's here (Grenache, Vermentino) and what to look for in the future.   Sardinia is 150 miles (240km) off the west coast of mainland Italy. Across the Tyrrhenian Sea from Lazio (the province where Rome is located), Sardegna is sandwiched between French Corsica in the north and Sicily in the south at 38˚N and 41˚N latitude. The island is almost three times the size of Corsica with a population of 1.64 million people, with the largest city of Cagliari in the south. Known by the jet setters for the fancy Costa Smeralda in northeast tip, this big island is making more and better wines every year. Photo: Getty Images/Canva Here are the show notes: After some facts and history, I get the hardest part of Sardegna out of the way: the fact that it feels like there are a million appellations: 1 DOCG, 17 DOCs, 15 IGPs  and two-thirds is DOP level. It seems nonsensical – too many “line extensions” of the Sardinia brand!! There are more DOC and IGT titles than Basilicata and Calabria combined but has lowest production per hectare. This is especially confusing when you consider that there are just 25,000 ha/61,776 acres under vine, and 31,000 growers, who own tiny plots (and often form co-ops to economics work).  To try to clear up the DOC confusion, I break it down into the three big buckets: “di Sardegna” Appellations: Cannonau di Sardegna Monica di Sardegna Moscato di Sardegna Vermentino di Sardegna Sardegna Semidano   Cagliari Appellations Malvasia di Cagliari Monica di Cagliari Moscato di Cagliari Nasco di Cagliari Nuragus di Cagliari   Other important DOC/Gs: Carignano del Sulcis Vermentino di Gallura DOCG Vernaccia di Oristano For Bovale: Mandrolisai, Campidano di Terralba   Then we discuss the basics on this large island…   The climate of Sardinia is dry and hot with some maritime influences to cool down the vineyards. The rolling hills and different elevations mean there are many mesoclimates, so growers have to pay attention to their particular area.   Sardinia is made up of hills, plains, coast, and inland areas with varied soils – granite (Gallura), limestone (Cagliari), sandstone, marl, mineral rich clay, sands, gravel. The land tends to be undulating but there are also very high altitudes at which grapes can be planted.   Grapes… The top five varietals are nearly 70% of land under vine, and the area is home to 120 native grape varieties. Old vines (70+ years) are common in Sardinia The top 5 grapes are: Cannonau/Grenache Vermentino Carignano Monica Nuragus   The reds… Cannonau is about 20% of the output of Sardinia. Although it is identical to Grenache, some natives think the grape originated here, and are trying to prove that. These best wines come from a triangle that covers the eastern interior areas within the Cannonau di Sardegna DOC (these names will be on the label): Oliena (Nepente di Oliena)  Capo Ferrato Jerzu   Cannonau is known to have thin skin, medium acidity, a medium body with soft tannins, and high alcohol. It often tastes and smells like peppery spice, red berry, red flowers, and earth and generally has low or no oak aging. Cannonau di Sardegna is required to be 90-100% Cannonau, with other non aromatic, local red grapes permitted. There are a few styles of this wine: Rossoor classico (a little higher alcohol, more yield restrictions), which are often in one of two styles… Strong and tannic with lower acidity and higher alcohol – a steakhouse wine, as MC Ice called it Dry, fewer tannins and slightly fruity, with red berry, cherry, floral, spicy anise/herbal notes, earth, and strong acidity. This is a wine that improves with age Riserva is generally made with riper fruit, and is required to age at least two years with time in a barrel and a minimum alcoholic strength of 12.5% Rosato is a light to full rosé The fortified liquorosowines are made as dolce with a high residual sugar content, or secco,  dry with a higher alcohol content.  Passito styles are made, where grapes are dried on straw mats and then pressed. The resulting wines have similar sweetness toliquoroso dolce. *Many of the other red grapes are made in all of these styles as well Photo: Getty Images/Canva   Other reds… Carignano del Sulcis DOC is for red and rosato wines made from Carignano in the southwest corner of the island. These vines are quite old, and the flavors are like sweet spice, smoke, and dark fruit. The wines tend to be full bodied with high alcohol. Similar to Cannonau, the are made as rosso, riserva, rosato, and passito. There is also a nouveau, or novello style for this wine.     Bovale has 24 different names in Sardininan dialects but the idea that it is Bobal from Spain has been debunked. The two common versions of Bovale are Bovale Grande, which is Carignan, and Bovale Sardo, Rioja's Graciano grape (also called Cagnulari). Mandrolisai and Campidano di Terralba focus on Bovale   The Monica grape is -- grown almost nowhere else in the world, and is definitely from Spain. It is either light and fruity or more intense. There is potential for the grape but now the yields under the Monica di Sardegna and Monica di Cagliari DOCs are so high that it's hard to glean the true potential of the wine.   Pascale di Cagliari is originally from Tuscany and now mostly used to blend with other varieties, like Carignano.    The whites… Vermentino is a sun-loving grape, which works well in Sardinia's hot, dry climate. The styles range from light and fresh to fuller-bodied, with lower acidity and higher alcohol. Good versions taste and smell either like citrus, white flowers, herbs with salinity/minerality or for the fuller styles, almonds, peach, apricot, ripe tropical fruit, with a fat body. Vermentino di Sardegna covers the entire island of Sardinia, so quality is highly variable. Often it is dry, slightly bitter, herbal, and light to neutral in flavor. It can be dry, off-dry, slightly sparkling or Spumante (dry or sweet). Vermentino di Gallura is Sardinia's only DOCG. Located in the island's northeastern corner, the area has sharp diurnals, strong winds from the Mistral and vineyards are on weathered granite soil. The result is a wine that is flavorful, with white flowers, lemon, peach, almond, minerals, and especially a salinity to it.  The wine is dry with a slight bitterness on the finish, good acidity, and high alcohol (14%+ is common). The wine is made as Superiore (higher alcohol requirement, riper grapes), frizzante, spumante, passito, late harvest, and off-dry versions. Winemakers are experimenting with skin contact, amphora, lees stirring (battonage), oak aging, and other techniques to spice things up for Vermentino. Photo: Getty Images/Canva Other white grapes include Nuragus, which was  planted by the Phoenicians, and is light-bodied, dry, acidic, with citrus, green apple, pear, and melon notes. It can be high in alcohol.   Nasco is grown around Cagliari, and is used for passito and liquoroso, with some dry styles.   Torbato is an acidic, minerally white with pear notes that can be creamy with some age. It is also made as a sparkling wine.   Malvasia, dry or sweet is made here, as is Moscato (Muscat) – both are floral, aromatic, and generally lighter in style, although Moscato is bolder than Malvasia   Vernaccia di Oristano is made from a grape that is unique to this area, and the wines, which range from dry to sweet, but are most famed when made in a sherry-like fortified wine, are rarely seen outside Sardinia.   Photo: Getty Images/Canva Here is the list of top producers we mention: Argiolas,  Antonella Corda, Capichera, Contini, Ferruccio Deiana, Cantina Santadi, Sella & Mosca (Campari owns), Siddura, Vigne Surrau, Pietro Mancini   Some sources I used for this show: Strictly Sardinia Ian D'Agata for Vinous, Sardinia's Wines: High Quality, Low Visibility, March 2018 Wine-Searcher, Sardinia Italian Wine Central:Sardegna   Thanks for our sponsors this week: Wine Access: Access to the best wines for the best prices! For 15% off your next order, go to www.wineaccess.com/normal 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

Intervistiamo il Dott.Benedetto Renda, Presidente del Consorzio Pantelleria e amministratore delle cantine Pellegrino, produttori fra gli altri anche del Marsala. Metodi di produzione, curiosità ed abbinamenti li trovate ascoltandoci in questa puntata che ha l'odore della salsedine e la terra vulcanica come sfondo

Dal 1860 Rallo è sinonimo di pregio, affidabilità ed autenticità. La storia ci racconta come il fondatore delle Cantine, Diego Rallo, cominciò la propria attività con la produzione di vino Marsala, apprezzato in tutto il mondo, e come il passaggio del timone dell’azienda nelle mani della famiglia Vesco, sul finire degli anni 90 del secolo scorso, segnò la decisione di votare l’attività dell’azienda nella produzione di ottimi vini da tavola, passando da una dimensione industriale ad una squisitamente biologica.Oggi Andrea Vesco guida con sapiente impegno la Cantina, curando personalmente e scrupolosamente tutte le fasi della produzione: dalla coltivazione delle uve all’imbottigliamento del vino, il tutto con il valido supporto professionale di uno staff di oltre 20 collaboratori.Le tecniche fungono da guida, in una relazione dialettica, che vede la natura compiere al meglio il suo percorso.Nascono così i vini Rallo, dal 2010 integralmente prodotti e confezionati all’origine dal viticultore. Vini figli di agricoltura biologica certificata, i migliori e più compiuti rappresentanti delle cultivar tipiche della Sicilia occidentale. Un impegno che nasce nei campi e continua in cantina, nell’assoluto rispetto dei tempi e dei ritmi dettati dalla natura, assicurato da un intervento discreto, ma scrupoloso della mano umana, in seno ad un rapporto dialettico tra uomo ed ambiente che ogni giorno si rinnova e si fortifica.Andrea descrive così l’azienda: “Entusiasti “bianchisti”, senza tralasciare i grandi rossi e i vini da meditazione, interpretiamo la Sicilia e la sua vocazione per i bianchi, attraverso vini di climat realizzati con risorse moderne. Tutti i nostri sforzi sono tesi a restituire, attraverso il profumo, il sapore e il gusto del luogo, le terre di origine. La capacità di esprimerci è legata alla vitalità, alle rigorose tecniche di coltivazione e alla conservazione di un frutto impeccabile. Proponiamo due linee di prodotto, più una terza da meditazione: le “Riserve – Single Vineyard”, dei monovitigni realizzati da un unico vigneto; la “Selezione – Monovarietali”, un blend delle migliori partite di vigneti diversi. Tre i vini da fine pasto, un Passito di Pantelleria, un Marsala Vergine Soleras affinato 20 anni e un Marsala Superiore Semisecco affinato 10 anni. I nostri vitigni nativi, il Catarratto, il Grillo, l’Insolia e il Moscato di Alessandria per i bianchi; il Perricone, il Nero d’Avola e l’internazionale Syrah per i rossi”.

Punta speciale dedicata ad uno dei nostri produttori preferiti: Antonio Arrighi, con lui dedicheremo del tempo per spiegare come vengono realizzati i vini passiti e ci facciamo raccontare come è nato l'esperimento scientifico che ha portato alla creazione del NESOS (vino ottenuto da uve lasciate immerse per una settimana in acqua di mare nelle nasse delle aragoste..), poi la nostra food blogger Nicole (www.lemongrassandoliveoil.com) ci dice come fare una torta al cioccolato da abbinare all'Aleatico passito DOCG elbano.

I denne episode kigger vi nærmere på, hvordan det dér med vin til ost egentlig hænger sammen... Rødvin og ost er jo en klassiker, men hvorfor er det blevet dét? Og virker det overhovedet eller findes der måske et bedre match derude et sted? Lyt med når vi tygger os igennem det helt store ostebord og smager på Triple Brie, Gruyere, Nora Mundo, Stilton, Sirius - og sidst, men ikke mindst: the one and only Mystery Cheese, i skønne og mindre skønne kombinationer med alt fra Champagne til Barolo. Der bliver masser af grin, vin og smaskelyde. Skål - og velkommen til osten i mit liv. Vine smagt i denne episode:

L'Alto Adige è magnifica terra di vini eccelsi, non da meno quelli prodotti con uve bianche aromatiche, come nel caso del vino che si è aggiudicato il titolo di migliore per il mese di gennaio 2021. Kellerei Kaltern - Cantina di Caldaro - si aggiudica per la seconda volta questo titolo, oltre ai cinque Diamanti DiWineTaste, con un vino prodotto con uve passite di Moscato Giallo.

South Tyrol is a magnificent land of excellent wines, not least those produced with aromatic white grapes, as in the case of the wine awarded the title of best for the month of January 2021. Kellerei Kaltern - Cantina di Caldaro - conquers for the second time this title, in addition to DiWineTaste Five Diamonds, with a wine produced with dried Moscato Giallo grapes.

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My Drum&Bass Remix for "Passito" by Tropkillaz.

In questo Podcast vi indico 7 vini dolci molto interessanti da assaggiare sia per Pasqua sia in generale per questi giorni da passare a casa.

La seconda tappa alla scoperta dei vini della Sicilia!Insieme scopriremo le zone vitivinicole, i vitigni e le eccellenze gastronomiche da abbinare ai vini locali.Nerello Mascalese, Nero d'Avola, Passiti e cannoli siciliani sono alcune delle eccellenze di cui vi parlerò... Curioso?

Wines from dried grapes have been around for millennia. In this episode we look at the history of the process, talk about some examples, the bitter, and the sweet. Oh, and we throw a little shade - Greek poet style. Resources from this episode: Books: Oxford Companion to Wine, 4th Edition [Kindle Edition], Robinson (2015) Websites: Consorzio Valpolicella http://cms.consorziovalpolicella.it/ Contari https://www.cotnari.ro/en/company/ Donnafugata https://www.donnafugata.it/en/our-land/pantelleria/ Hesiod https://www.britannica.com/biography/Hesiod Mago of Carthage is Father of Agriculture and Farming https://phoenicia.org/Mago-Carthage-Father-of-Agriculture.html Passito Pantelleria https://www.passitopantelleria.it/ Quattro Calici https://www.quattrocalici.it/denominazioni/colli-orientali-del-friuli-picolit-docg/ Sagravit https://www.sagrivit.it/en/prodotti/rocca-bernarda/ Samian Muscat Wine https://www.greeka.com/eastern-aegean/samos/products/muscat/ World of Fine Wine http://www.worldoffinewine.com/news/picolit-friulis-finest-gem-4186756 Glass in session® is a production and registered trademark of Vino With Val, LLC. Music: Addict Sound - Happy Acoustic - (Jamendo.com cc_Standard License, Jamendo S.A.)

Questa puntata cerchiamo di trovare il giusto abbinamento con ben tre dolci di carnevale: chiacchiere, frittelle e bugie.Cosa vrenmo provato?Ah sì, adesso ve lo diciamo chiaramente:Colli Orientali del Friuli picolit D.O.C.G. - Cialla; 2011; Ronchi di Cialla

New Year's Eve is almost here and we at the Italian American Podcast thought we should bring in a special guest to help us point you in the direction of Italy’s best “bubblies” so that when the Ball drops, and you pop the cork you could know exactly which Italian sparkling wine should be in your glass! But, Christian Galliani, Founder of ‘Wine for the 99’ (not to mention the co-founder of "Arthur Avenue Food Tours" and “Feast on History”) is much more than a prosecco connoisseur… he’s a brilliant sommelier with an expertise in Southern Italian wines! So, while he’ll certainly be sharing his recommendations for the best sparkling Italian whites to bring to your New Year's Eve parties tomorrow night, and we will discuss some of Italy and Italian America’s more unique New Year’s customs, this episode turned out to be a brilliant Master Class for listeners ranging from sophisticated oenophiles to those who can’t tell the difference between white and red. And, since Christian decided to bring some of his favorites to the studio, he and John will make their way through a delicious bottle of prosecco while discussing the history of wine, its place in the Italian culture, and why there is a bottle fit for every drinker. Besides all the fascinating history, and increasingly frequent stutters and hiccups, you’ll want to hear which is Europe’s best recent vintage… so universally great that Christian recommends grabbing ANY European bottle you see from that year. Plus, these two will take you on a tour of Southern Italy’s seven Regions to get insights into this Somm’s favorites! We’ve listed a few below… but you’ll learn about dozens of great finds throughout this laugh-filled, Year Ending episode! What We’re Drinking in Studio: Carpene Malvolti '1868 Brut', Prosecco di Conegliano-Valdobbiadene Superiore DOCG, Italy 2013 Terrazze dell'Etna Cuvee Brut, Sicily, Italy San Salvatore 'Ceraso' Aglianico Paestum IGT, Campania, Italy Christian’s Southern Italian Picks: Abruzzo & Molise- Emedio Pepe Masciarelli Marina Cvetic S. Martino Rosso Montepulciano d'Abruzzo, Italy Puglia- Gianfranco Fino 'Es' Primitivo di Manduria, Puglia, Italy Angelo Rocca Figli Sirocco Negro Amaro Primitivo Italy Puglia Campania- Feudi di San Gregorio Serpico Rosso Irpinia, Campania, Italy Calabria- Librandi Ciro Rosso Classico, Calabria, Italy Librandi 'Gravello' Val di Neto Rosso IGT, Calabria, Italy Basilicata (Vulture)- Vestini Campagnano Kajanero Terre del Volturno IGT, Campania, Italy Sicily- Armosa Siclys Nero d'Avola IGP Sicily, Italy Donnafugata 'Mille e Una Notte' Contessa Entellina, Sicily, Italy

Il Moscato di Sardegna Passito Nuali di Siddura nell'annata 2016 conquista i cinque diamanti DiWineTaste ed è il primo vino della Sardegna a meritare il titolo di migliore vino del mese. Un vino di grande eleganza e classe, di sublime finezza sensoriale, Nuali è il risultato delle eccellenti potenzialità del territorio di Gallura e di esecuzione impeccabile, dalla vigna alla bottiglia.

Siddura's Moscato di Sardegna Passito Nuali vintage 2016 conquers DiWineTaste five diamonds and it is the first wine from Sardinia to deserve the title of best wine of the month. A wine of great elegance and class, sublime sensorial finesse, Nuali is the result of the excellent potentials of the territory of Gallura and impeccable production, from vineyard to bottle.

Valpolicella, Amarone, Oltrepo Pavese, Montalcino, Maremma Toscana, Manduria Puglia, Paternoster Vulture, De Buris These are all Tommasi Estates and Tommasi Wines in Italy. Each is magnificent. In this podcast Pierangelo Tommasi brings us on a journey through time and place. Along the way he explains the differences between the Passito and Appassimento processes, between Valpolicella and Amarone della Valpolicella, between growing grapes in the North of Italy and those grown in the South. THIS IS A SUPER STORY OF A FAMILY MAKING GREAT WINES.  ------------------------------------------------------------------------ Kevin Ecock's WinePod is brought to us with the assistance of the Santa Rita Wine Room at Monty's of Kathmandu - an excellent place to host your next event or celebration. Contact Shiva at 01 -6704911 or HERE at the Santa Rita Wine Room web page.

In this episode Monty Waldin interviews Ginevra Venerosi Pesciolini, owner and CEO of Tenuta di Ghizzano near Pisa in Tuscany. The Venerosi Pesciolini family arrived in Pisa around 1370 and the estate is a beautiful medieval “borgo” surrounded by vineyards. Ginevra tells Monty the reasons behind her choice of going organic and then biodynamic in the vineyard. She talks about her red wines, Il Ghizzano, Veneroso, and Nambrot. Veneroso in particular is made with a blend of Sangiovese and Cabernet Sauvignon from her oldest vines; Nambrot which she considers her “Tuscan Pomerol” is made with a blend of French grapes. Ginevra also presents her white and Passito wines and discusses a new project still in the making from her oldest Sangiovese vines. Tune in to learn more about a historic estate in the heart of the Pisa province and about Ginevra’s commitment to organic and biodynamic viticulture!

In this educational podcast recorded in Italian, Monty Waldin hosts Prof. Attilio Scienza again to talk about 4 grape varieties and related wines from Sicily. In the first part, Scienza discusses Nerello Mascalese (the variety which yields the famous Etna Rosso wines) and Frappato (grown in the areas of Noto and Vittoria)—both also part of the progeny of Sangiovese as discussed in episode 196). In the second part Scienza presents two ancient grape varieties cultivated on the islands around mainland Sicily: Zibibbo or Moscato d’Alessandria from Pantelleria, the iconic grape used to make Passito di Pantelleria and grown with the alberello training system; Malvasia di Lipari from the island of Lipari in the Eolian islands. Tune in also for a dive into the history of ancient Mediterranean viticulture and wine trade throughout the centuries in which Sicily played a huge part! [A transcript of this interview is available on www.italianwinepodcast.com. A recorded audio translation into English of this interview is available in the next episode. An English-language transcript can also be found on the Italian Wine Podcast official website]. --- This episode is part of the Native Grape Odyssey sponsored series. This podcast series is brought to you by Native Grape Odyssey. Native Grape Odyssey is an educational project financed by the European Union and managed by Unione Italiana Vini and Interprofesional del Vino de España (OIVE) for the promotion of PDO and PGI European wines in Japan, Canada, and Russia. Learn more about "Europe. Quality. Wine." at nativegrapeodyssey.com/. Enjoy it's from Europe!

[This is the English-language translation and dubbed version of episode 208, which has originally been recorded in Italian.] In this educational podcast, Monty Waldin hosts Prof. Attilio Scienza again to talk about 4 grape varieties and related wines from Sicily. In the first part, Scienza discusses Nerello Mascalese (the variety which yields the famous Etna Rosso wines) and Frappato (grown in the areas of Noto and Vittoria)—both also part of the progeny of Sangiovese as discussed in episode 196). In the second part Scienza presents two ancient grape varieties cultivated on the islands around mainland Sicily: Zibibbo or Moscato d’Alessandria from Pantelleria, the iconic grape used to make Passito di Pantelleria and grown with the alberello training system; Malvasia di Lipari from the island of Lipari in the Eolian islands. Tune in also for a dive into the history of ancient Mediterranean viticulture and wine trade throughout the centuries in which Sicily played a huge part! [A transcript of this interview in English is available on www.italianwinepodcast.com]. --- This episode is part of the Native Grape Odyssey sponsored series. This podcast series is brought to you by Native Grape Odyssey. Native Grape Odyssey is an educational project financed by the European Union and managed by Unione Italiana Vini and Interprofesional del Vino de España (OIVE) for the promotion of PDO and PGI European wines in Japan, Canada, and Russia. Learn more about "Europe. Quality. Wine." at nativegrapeodyssey.com/. Enjoy it's from Europe!

In Alto Adige le grandi cantine sono interpreti di una produzione di eccellenza che può contare sulla passione dei piccoli viticoltori e sulla tecnologia e sul know how di grandi realtà. Ne è un esempio Cantina Kaltern che, dopo la fusione a fine 2016 con l’altra grande cooperativa del territorio, la Erste+Neue, conta oggi 650 soci e 450 ettari di vigneto.Grande e dinamica è Cantina Kaltern che dal 2018 propone la linea top di gamma Quintessenz, che riunisce sotto questo nome cinque interpreti di altrettanti vitigni focus dell’azienda: in primo luogo la Schiava del Kalterersee Doc (Lago di Caldaro), ma anche Pinot Bianco, Sauvignon, Moscato Giallo in versione Passito (ex Serenade) e infine un Cabernet Sauvignon Riserva molto particolare. Altro progetto lanciato da Cantina Kaltern fin dal 2015 è kunst.stück(Opera d’Arte), nome assegnato ad un vino prodotto a tiratura limitata e con etichetta d’artista cui spetta il compito di celebrare il vitigno che meglio ha interpretato unicità e caratteristiche di una determinata annata. I primi tre interpreti sono stati il Pinot Bianco 2014, il Kalterersee Doc 2016 e il Cabernet Sauvignon 2015, disponibile da ottobre 2018.

In Alto Adige le grandi cantine sono interpreti di una produzione di eccellenza che può contare sulla passione dei piccoli viticoltori e sulla tecnologia e sul know how di grandi realtà. Ne è un esempio Cantina Kaltern che, dopo la fusione a fine 2016 con l’altra grande cooperativa del territorio, la Erste+Neue, conta oggi 650 soci e 450 ettari di vigneto.Grande e dinamica è Cantina Kaltern che dal 2018 propone la linea top di gamma Quintessenz, che riunisce sotto questo nome cinque interpreti di altrettanti vitigni focus dell’azienda: in primo luogo la Schiava del Kalterersee Doc (Lago di Caldaro), ma anche Pinot Bianco, Sauvignon, Moscato Giallo in versione Passito (ex Serenade) e infine un Cabernet Sauvignon Riserva molto particolare. Altro progetto lanciato da Cantina Kaltern fin dal 2015 è kunst.stück(Opera d’Arte), nome assegnato ad un vino prodotto a tiratura limitata e con etichetta d’artista cui spetta il compito di celebrare il vitigno che meglio ha interpretato unicità e caratteristiche di una determinata annata. I primi tre interpreti sono stati il Pinot Bianco 2014, il Kalterersee Doc 2016 e il Cabernet Sauvignon 2015, disponibile da ottobre 2018.

L’oro delle Langhe in questo caso è un passito da uve Arneis, vitigno che si esprime così bene nella versione secca classica che in pochi lo lavorano in appassimento. E invece di vero oro si tratta, come mette in evidenza il Langhe Doc Arneis Passito 2015  dell’azienda Francesco Rosso di Santo Stefano Roero. Una puntata nelle vicine Langhe per un’azienda che affonda le radici, e la propria produzione vinicola, nelle colline del Roeroappunto, come dimostrano gli altri vini degustati. Altra particolarità di questa degustazione è che si tratta del primo appuntamento ufficialmente “partecipato” di Enoagricola. Ad assaggiare i vini dell’azienda infatti ho chiamato a raccolta alcuni amici, dal semplice appassionato al sommelier esperto, così da farmi un’idea più completa rispetto a quanto emerso dalla mia degustazione personale. Un momento piacevole, di confronto e di crescita, che ripeterò presto.

Passito aslında bir çeşit tatlı şarap. Ağırlıklı olarak İtalya’da yapılıyor. Aslında oldukça eski bir gelenek, birçok eski kaynakta Türkiye’de de yani Anadolu’da da Kilikya diye tabir ettiğimiz Mersin ve Adana civarında da bu tip şarapların yapıldığı yazıyor. Hatta tam olarak adı da Passum olarak geçiyor bu şarapların. Kurutulmuş üzümlerden tabii ki içinde sıvı olmak zorunda, tamamen kurumuş üzümlerden şarap yapamayız bunun mutlaka altını çizelim, geç hasat edilen ve kurutulmuş üzümlerden yapılan üzümlere passito diyoruz genellikle. Örnek vermek gerekirse Türkiye’de de var bu arada Ege bölgesinde İzmir civarında üretilen passito’lar ama dünyadaki en meşhur olan Tunus’a yakın bir İtalyan adası olan Pantelleria’da Zibibo yani misket üzümlerinden üretilen Passitoti Pantelleria’dır. Hakikaten dünyanın en iyi Passitosu diyebiliriz bunlar için. Dediğim gibi bizim ülkemizde de başka ülkelerde üretilebilen birşey çünkü bir üretim stili, bölge adı değil kesinlikle.

Barrique: fusto di rovere da 225 litri, tradizionalmente usato nel bordolese.La spiegazione dei lemmi del glossario è scritta da Luca Maroni e pubblicata nel suo Metodo e nel suo Annuario dei Migliori Vini Italiani. La voce è di Morgana Forcella

Barrique: fusto di rovere da 225 litri, tradizionalmente usato nel bordolese.La spiegazione dei lemmi del glossario è scritta da Luca Maroni e pubblicata nel suo Metodo e nel suo Annuario dei Migliori Vini Italiani. La voce è di Morgana Forcella

In this episode Jameson speaks with Wine Enthusiast contributing editor Jim Gordon about how Zinfandel reigns supreme in the eyes of many, but Lodi wines are astonishingly diverse.  Wines Discussed: @4:48 Klinker Brick 2017 Albariño (Lodi) @8:08 Scotto Family Cellars 2017 Dry Sangiovese Rosé (Lodi) @14:18 Jessie's Grove 2015 Ancient Vine Carignane (Lodi) Transcript: Jameson Fink: Welcome to Wine Enthusiast's What We're Tasting podcast. I'm your host, Jameson Fink. Join me as we discuss three fantastic wines and why each one belongs in your glass. This episode, we're looking at the wines of Lodi, with wine enthusiast contributing editor, Jim Gordon, who covers and reviews wines from the region. What We're Tasting is sponsored by Vivino. With the largest online inventory, Vivino finds the right wine every time, including lots from Lodi. Download Vivino to discover and buy your favorites, and stock up at Vivino.com/wineenthusiast. So while I was doing some reading on Lodi, doing a little reading up, a little research, a little due diligence, I came across this phrase, and this is the phrase: Something subversive is afoot in the vineyards of Lodi, California. When I read that, the first thing I thought about was actually Bill and Ted's Excellent Adventure, the part where they say, "Something strange is afoot at the Circle K." But this is not about Bill and Ted. We're here to talk about wine in Lodi, and actually, my guest Jim wrote that line, not about Bill and Ted, but about Lodi, and I think it was really great because a lot of people still consider Lodi ... they look through the lens of bulk wines, mass produced wines, nothing but jammy Zinfandels, etc. etc. But that's really ... I mean, it's part of the story, of course, but what's really exciting about Lodi is what's going on there with what we might call underdog grapes, and people doing really interesting and exciting things. So, I'm excited to have Jim here to talk about Lodi and get to know it a little better, and sort of that hidden, subversive, underdog Lodi that's happening right now. So Jim, welcome to the show. Jim Gordon: Thank you, Jameson. Happy to be here. Jameson Fink: And you know, when I was ... I was in Lodi two years ago, and that was my first time there, and I was at a wine reception for the wine blogger's conference. It was 100 degrees there, not surprising, it's pretty hot there, and I was seeking out well-chilled white wines. And I was really impressed with ... I had a Grenache Blanc and a Vermentino there, and I didn't expect to have either of those wines. Maybe I was naïve and I had a lot to learn, that wouldn't be surprising, but I thought it was a really exciting tasting that I discovered all these interesting new white wines. Can you kind of just talk about the breadth and depth of grapes that are being grown there besides the usual suspects? Just give me a few. Start me off with a few to tantalize me. Jim Gordon: Yeah, sure. You know, the region has been known for almost commodity level Cabernet, Merlot, Chardonnay, etc. But, there's Albariño, there's Vermentino as you said, there's Kerner, there's Teroldego, there's Cinsault from 120 year old vines, Carignan. Some of those have been there forever, you know, decades if not a century, but many others have been planted in the last several years to make Lodi a lot more interesting place. Jameson Fink: And why do you think winemakers are attracted to these grapes in Lodi versus Cabernet or Merlot or Chardonnay? What's the appeal in your mind? Jim Gordon: I kind of think they're trying to go 180 degrees from what people think of Lodi. People think of it producing sort of fat, lazy Zinfandels or big Chardonnays that are kind of soft and buttery. I think a lot of them are trying to do something the opposite of that, like crisp or tannic or biting or more vivid, not just a big softy like the mass market ones, but something more artisanal, more interesting, more intellectual in a way. Jameson Fink: Mm-hmm (affirmative). And I guess I want to back up. I don't know if a lot of people even know where Lodi is. It's not far from Sacramento, correct? Jim Gordon: True, it's south of Sacramento, and almost due east of Napa. I live in Napa, and it's an hour and a half drive roughly to Lodi. It's an interesting place. It's in the northern ... basically the northern end of the San Joaquin Valley. It's just on the edge of the Sacramento and San Joaquin River Delta, where it's kind of a bayou area of California, where it's basically at sea level. So, even though it's inland and it does get hot, but it has the water. When you have water and hot land, you have breezes, so it's not as hot as you would think. It's nothing like the southern San Joaquin Valley, more like around Madera or Fresno. This is quite different than the northern part. Jameson Fink: So you mentioned earlier Albariño, and the first wine I wanted to talk about was the Klinker Brick 2017 Albariño, which you gave 89 points to. Can you talk about ... I mean, I know Albariño from Spain mostly. Is the grape similar there in Lodi? Is it producing a similar style of wine, something different, or is it a little bit of both? Jim Gordon: This one is more similar to what you would find in Spain or Portugal I think, than most would be, which is why I liked it. It's refreshing, it's crisp, there's low alcohol, relatively, 12.8%, and that's why I liked it. I think I described it a lot like one would describe some Albariños from the Iberian Peninsula. So I think they purposefully picked the grapes early enough so it didn't get too high in alcohol, too full in body, and they got something that's really refreshing, mouthwatering. Jameson Fink: Yeah, you said it's a great antidote to rich and oaky wines. Jim Gordon: Yeah, perfect. Jameson Fink: Although, I do like rich and oaky wines. I have a soft spot for those. But I am a liberal. I like light, crisp, fresh, rich and oaky, everything in between. Jim Gordon: Yeah, me too. I like some of each. I want crisp and fresh on a hot summer day, and depending on the weather or the food, I like fat and buttery as well. Jameson Fink: Yeah, I'm gonna make this a podcast feature where I complain about the heat, because it's like 85 degrees here today, so that wine sounds really, really good today. I think that's also interesting about the lower alcohol levels. Like you said, it's under 13%, which maybe you probably wouldn't associate with Lodi. I mean, I might think, oh everything's gonna be 15% or 16% or something crazy outrageous, but is there a movement ... I mean, just in general in Lodi or beyond, are you seeing people sort of ... wine drinkers saying, "Hey, I want something lower in alcohol." Or winemakers are saying, "You know what? I'm gonna pick a little earlier and make a wine that's less alcoholic." Jim Gordon: Yes. I think people are demanding it, some people are, and I think winemakers in general in California, which is where I live and where I cover wine for Wine Enthusiast, have backed off on the high alcohol that they were doing five to 10 years ago. Not radically ... so, let's say a typical vintage now is a few tenths of a point lower in alcohol than it used to be, plus, wineries, many of them, like this Albariño there, are producing new wines that are more crisp and lower in body. So, it's partly what they've done to the line of wines, say, well, we've already been making, but also coming up with new varietals or new styles. Jameson Fink: Yeah, absolutely. So, Albariño is definitely a grape ... I mean, we're looking at Lodi, there's a wine region I think in the Columbia Gorge, bordering Washington and Oregon always says we have everything from Albariño to Zinfandel. And I want to talk about another grape that maybe is a little unusual to see in Lodi or really in the United States as much as say like, Italy, and that's Sangiovese. And I thought it was really interesting to see a Rosé made from that. The second wine that I wanted you to talk about was the Scotto Family Cellars' 2017 dry Sangiovese Rosé, which you gave 88 points to. Jim Gordon: It was a really interesting, dry Sangiovese in the Rosé mode. It was relatively low in alcohol for California, 13%, but I liked it because of the sort of grip that Sangiovese gives you. I mean, in the Chianti or super Tuscan blends that have Sangiovese as a red wine, it's known for tannin and acid and kind of a really grippy feel on your palette. And a little touch of that comes along with the Rosé, which I appreciate the ... Rosé is so popular now, and in California, practically every winery is making a Rosé or two, but it hasn't really settled into a style for this valley or that valley. Everybody's using different varieties. Some are darker reds, some are light reds, some are crisp, some are fat like barrel fermented even Rosés. This one I liked because it's crisp, it has a sort of tangy, slightly tannic mouth feel, and to me that's palette cleansing and refreshing. Jameson Fink: Yeah, you talk about a Rosé, I mean, it's just such a ... the category has just exploded and it's still growing. How prevalent is Rosé in Lodi, and is it something that's just happened over the last few years? Or have they been making Rosé in Lodi and we just didn't know about it? Jim Gordon: It's relatively new in terms of today's type of Rosé. I'll bet you in the 70s they were making Rosé in Lodi, but it would have been something quite different. Jameson Fink: Yeah, like a white Zinfandel ... sweet. Jim Gordon: Yeah, exactly. That was the commercial mainstay of Lodi for some years, providing grapes for white Zinfandel. You know, they've had a revolution there in wine making since that period, and I guess this Rosé is just one example of the stuff they're doing now. Jameson Fink: One of the things that you talked about briefly was the abundance of old vines in Lodi, and I think when I visited, that was the thing that blew me away is to see these vines from the 19th century, these grizzled, gnarled ... they're almost like supernatural looking, like hobbit forest or something ... Well, hobbit forest would be friendly, these are a little more mysterious and sinister looking. I think one of the best vineyard visits I've ever had is we went to the Bechthold Vineyard, and to see these old Cinsault vines, really amazing. Can you talk about the old vine heritage in Lodi? Is that in danger? Because I keep hearing that wineries are having to pull out these old vines to plant things that are more profitable. Is there a drive to save these old vines? Jim Gordon: Yeah, it's an interesting issue right now. Lodi does have lots of old vines, you know, hundreds of acres I would say, if not a thousand or more of vines probably older than 50 years. I don't know the numbers offhand, but intermixed with much more recently planted vineyards that are more commercially profitable and make sense for the people. One thing to mention here is that so many of the grape growers in Lodi are family farms, and they're like in their fourth, fifth, or sixth generation. So, their ancestors came in the 1860s or 70s, maybe they tried panning for gold in the Sierra hills and mountains, and then they came back down to Lodi and became farmers. So they're there. They own the same properties in many cases that their families have been farming for generations. So, they have old vines, they've kept some of them, and they've kept them on the places where those vines grew well and produce a good crop and make high quality wine. So, the old vines in many cases have been preserved because they were special. The ones that made so-so wine have probably been ripped up or replanted with other varieties. I know what you're saying too about just the presence of being in the old gnarled vines, and many of the vineyards in Lodi, they train ... the older vines were trained up higher than you would see in most of California or Europe, so they're almost ... they're the size of a person with all these arms hanging out, and they're a little bit scary, but they're a little bit comforting, like the Ent who saved the Hobbit. They're more like that, I think. Jameson Fink: Yeah, well I guess I was on the right path when I said ... when I brought Lord of the Rings and Hobbits into them. It's more of an Ent thing. Jim Gordon: Right, right. Jameson Fink: That's true, they are taller. They're not like those ... I mean, you look at vines [inaudible 00:12:54], and they're really low to the ground. I guess that's also because of the windy conditions there too that they would just sort of ... it's more protected the closer to the ground it is. Jim Gordon: Mm-hmm (affirmative). And it is basically pretty fertile soil in most of the Lodi area. They could grow other crops there, and they have over the years, but now the emphasis has really been on wine grapes for a couple, two or three decades. But regarding the ... maybe a threat to the old vines, there is an economic threat because these families who run the farms need to make enough money to pay the bills and have a decent life, and when you're harvesting old vines, the yields are very low. So on an acre, maybe you get a ton or two tons of grapes, but on the vineyard next to it that's being farmed ... it could be organic or sustainably even, but they can get much higher yields with newer vines and new training methods for the trellis and all that. So you know, they could get eight tons next door, and wineries don't really pay a lot more for the old vine fruit. It's kind of a bargain. That's why I think a lot of smaller, as I said before, artisanal wineries are seeking out these small blocks of old vines from Lodi to make something interesting with. Jameson Fink: Yeah, that's why for the third wine I chose the Jessie's Grove 2015 Ancient Vine Carignane, 90 points, that ... you know, just to focus on one of these wines that the old vine stock that they have. Can you talk about this wine and as far as your feelings on these really old vines, what kinds of wines do they make? Is it just romantic, or do they really give something special in the glass? Jim Gordon: They do, they often do. You can't always taste it, but sometimes you can. I just think it's a purity of fruit. I think smart winemakers doing old vines don't put much new oak on the wine to mess with it. Just let the quality of the fruit come through. What the growers say is just that the old vines are very stable. They have deep roots, they've been growing for years, if there's funny conditions in the weather one year, it doesn't affect them as much as it would a new vine that's shallow rooted, etc. So, they're just steady producers. I just find a purity, a fruit, a focus, kind of a seamlessness in the flavors and the texture, to make a very broad generalization. Jameson Fink: And I know out there there's certainly a lot of old vine Zinfandel there, and I feel like maybe I've painted it with too broad a stroke, but can you talk about ... is Zinfandel changing in Lodi? Is there a diversity of styles and flavors now or do I just have a bad stereotype of monolithic Zinfandel? Jim Gordon: Well, it is changing. I mean, on the one hand, you have Michael David Winery making these fabulous, showy wines out of Zinfandel, Petite Sirah, like the Earthquake Zin and the Seven Deadly Zins, and those have been great. They're dramatic, they use a lot of new oak, but they're really well done. And they've sort of created a category of high quality Lodi Zinfandel, which is helping a lot of growers because they buy from a lot of growers to make Michael David Wines. So, that's really been a good engine for Lodi in terms of making a good livelihood for the growers. But on the other hand, you have the Lodi native Zinfandel project, which is a handful of mostly small production wineries making these really pure, straightforward, no new oak, wild yeast, no water addition, no acid addition really elegant, cool wines. They label them as Lodi native, and they all have a similar label. That's real exciting. And those wines are terrific without being super showy. So, you've got real showy on one end, you've got more elegant and native on the other. Jameson Fink: Yeah, I got to try the native wines when I was out there, the Zinfandels, and yeah, they were definitely an eye opener. I think also the interesting thing was all the winemakers were there and they were talking about when they were being approached for this project and sort of the way they had to work was a way that they weren't used to working, or some of them were kind of candid like, you know, I didn't think this would work, or I think I would need to use this or pick then or use this oak or X, Y, and Z. So, I really appreciated hearing their stories and kind of the candor they had about, hey, this idea ... like everyone wasn't just like, "This sounds great. Let's change the way we're making Zinfandel." So, I thought that was a really interesting bellwether for the region. Jim Gordon: Yeah, I sat with a group of them when I wrote an article for the Enthusiast a couple of years ago about the Lodi native wines, and they were telling the stories. Some of them were not confident they could make a really good wine without intervening more, and they had to pick it earlier than they had ever perhaps, so the alcohol wouldn't be too high, and it was a learning experience for them, kind of learning by doing, and they more or less proved to themselves that they could do it. Jameson Fink: Yeah, and that article about Lodi native Zin and also the underdog grapes of Lodi, those are both at winemag.com too, and they're both well worth reading because they're both a story of Zinfandel and of Lodi and grapes in general that I think people haven't heard of from the region. And I had sort of a ... you know, when I was back in New York, I had sort of a Lodi eye opening moment too. This might come as a shock to you, I was at kind of a hipster, natural wine bar, and- Jim Gordon: No way! Jameson Fink: ... I know, I know. It's crazy ... with a couple friends, and the Turley Cinsault was on the list. I had had it before in Lodi, and it was served chilled ... well, first of all 'cause it was 100 degrees, so it was a really smart move anyway, because I wanted nothing to do with any red wine at all. So it was served cold, pretty cold actually, and I was like, wow, this is really lightweight and kind of almost see through, and really delicious. I was with two of my friends who love drinking lighter style wines, natural wines, you know, and I said, "Hey, let's get a bottle of the Turley Cinsault," and they looked at me like, "What?" 'Cause I think they figured it would be ... whatever, 16% alcohol Zinfandel or something like that. And I said, "Hey, and also bring an ice bucket." We had it chilled, and they were just blown away by it, and that was another thing too, where you think a region is monolithic and it's only about one thing, but when you look a little harder, there's lots of little pockets of people doing really interesting things. Jim Gordon: Yeah, I've had the same experience, similar experience, with the Cinsault. Are you speaking about from the Bechthold Vineyard? Jameson Fink: Exactly. Jim Gordon: Yeah. And a few different wineries use that fruit and make their own Cinsaults, and several of them, they're almost like Pinot Noir. They're elegant, they're kind of ethereal, they're not very dark colored ... even though it's a Roan grape variety. They made something kind of beautiful out of it. Jameson Fink: What do you think about Lodi as far as visiting? You know, you're in Napa. What's the Lodi experience like when you visit? It must be a lot different than obviously what Napa's like. Jim Gordon: It is. There are a lot of visitors now. There are ... I'm making it up ... 35 wineries you can visit, tasting rooms, something like that, and the town of Lodi itself has a cool district with cafés and bars and restaurants. It's big open farmland, these great old farm houses sitting on 400 acres down a long lane surrounded by trees to keep cool in the houses. So, it's a bucolic americana landscape, kind of different from lots of Napa and Sonoma that are very gentrified. It's just a little slower paced and relaxed. Jameson Fink: Yeah, that reminds me, I forgot, sort of my biggest wow wine when I was at the wine blogger's conference there a couple years ago was a Lucas Winery Chardonnay from 2001, and you know, we were at lunch and all these wines were going around. I was like, wow, the 2001 Chardonnay from Lodi, I just thought that was like audacious and bold to pour. But it was great. I just couldn't believe how good it was. To me, that was ... and also, you know, I'm kind of whatever, chasing weird grapes like ... well, not weird, but a little more unusual like Grenache Blanc, and so like Chardonnay ... and it was really good. I mean, it just shows that you kind of ... That's a great reason to visit a wine region is that you kind of have an idea in your head of what it's about or what's available around you, and then you go there and you try things that aren't maybe commercially available, certainly an old vintage like that, or you discover wineries like Fields Family Wines or Uvaggio making all these really interesting things, and all of a sudden you're like, wow, my Lodi view has changed. Jim Gordon: Uvaggio is a great example. They make this really spectacular Passito, dessert wine, and I think it was from Vermentino, which was fabulous. On the other hand, they make a dry Muscat, and you expect Muscat to be sweet, Vermentino to be dry. They turned it around and really two interesting wines from whit grapes. Jameson Fink: The Vermentino and the Muscat are great. So Jim, thanks for joining me and talking about Lodi, the diversity of grapes there, and also the fact that, hey, there's Zinfandel there too, and it's also worth paying attention to even though they make a lot of it. There's people doing really interesting and exciting things, and my only regret is when I visited that you weren't around in town and we couldn't hang out for a little bit. I was disappointed by that, Jim. Jim Gordon: Well, we did get together afterward. Jameson Fink: We did, we did. Thanks again for joining me today, Jim. Jim Gordon: My pleasure. Jameson Fink: And thank you for listening to the What We're Tasting podcast, sponsored by Vivino, wine made easy. The three wines we talked about today are: The Klinker Brick 2017 Albariño, Scotto Family Cellars' 2017 dry Sangiovese Rosé, and Jessie's Grove 2015 Ancient Vine Carignane. Find What We're Tasting on iTunes, Google Play, or wherever you find podcasts. And if you liked today's episode, please give us a five star rating on iTunes, leave a comment, and tell your friends. What We're Tasting is a Wine Enthusiast podcast. Check out Wine Enthusiast online at WineMag.com

In this episode Monty Waldin interviews Paolo Bartoloni owner of Le Cimate winery in the Montefalco area in Umbria. Paolo tells Monty about his family and winery history built on former Church land. They discuss Sagrantino, Trebbiano Spoletino and Vermentino. Paolo and Monty give interesting suggestions about pairing Sagrantino with local wild boar, mushrooms, and truffles. Paolo also suggests vegetarian dishes to pair with Sagrantino. After chatting about Sagrantino Rosé and Passito wines, they also talk about moraiolo olive oil grown in Le Cimate Estate! Join us in this podcast for a gourmet tour of Umbria!

In this episode Monty Waldin meets world-famous actress Carole Bouquet who has been making Passito di Pantelleria on the Pantelleria islands for over a decade. Carole talks passionately about Italy, wine, and her forays in the wine world. She tells Monty about the rich history and beauty of the island of Pantelleria where her Sangue d’Oro Passito is made.

In this episode Monty Waldin meets Alessandro Meniconi at Perticaia winery in Casale di Montefalco in the Umbria region. Alessandro and Monty talk about the vinification processes behind Sagrantino, the Sagrantino terroir, and Perticaia’s wines. They also discuss the Trebbiano Spoletino grape and some interesting wine and food pairings such as Strangozzi pasta and Montefalco Rosso Riserva, or Passito from Sagrantino Grapes with local roasted lamb. Hungry yet?

Sangervasio's Vin Santo, winery of Palaia, in province of Pisa, Tuscany, conquers DiWineTaste five diamonds and the title of the best wine of March 2018 with the excellent Colli dell'Etruria Centrale Vin Santo Recinaio 2005. A magnificent wine made from dried grapes, capable of expressing excellence in every sensorial aspect, produced with Trebbiano Toscano, San Colombano and Sangiovese.

Il Vin Santo di Sangervasio, cantina di Palaia, in provincia di Pisa, conquista i cinque diamanti DiWineTaste e il titolo di migliore vino del mese di Marzo 2018 con l'eccellente Colli dell'Etruria Centrale Vin Santo Recinaio 2005. Un grandissimo vino da uve appassite, capace di esprimere eccellenza in ogni aspetto sensoriale, prodotto da Trebbiano Toscano, San Colombano e Sangiovese.

In this episode Monty Waldin meets Carlo Indennitate, Sales Rep at Cantine San Donaci in the Puglia region. Carlo tells Monty that San Donaci is the oldest cooperative in the Apulia region. They also discuss native grapes such as Negro Amaro, Primitivo and food and wine pairings with Passito wines. Tune in for a wine journey into the heel of Italy! --- [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.]

Caldaro Winery - Kellerei Kaltern - main protagonist of the wines from the are in which is found the lake with the same name, conquers DiWineTaste five diamonds and the title of best wine of November 2017 with the excellent Alto Adige Moscato Giallo Passito Serenade 2013. A very refined wine and of noble elegance, expresses an extraordinary finesse with a very rich bouquet of tropical fruits. A superlative sweet wine made of dried grapes of Gold Muscat (Yellow Muscat), impeccable in every sensorial and organoleptic aspect.

La Cantina di Caldaro - Kellerei Kaltern - principale protagonista dei vini dell'omonimo lago, conquista i cinque diamanti DiWineTaste e il titolo di migliore vino di novembre 2017 con l'eccellente Alto Adige Moscato Giallo Passito Serenade 2013. Vino raffinatissimo e di nobile eleganza, esprime straordinaria finezza con un ricchissimo bouquet di aromi di frutta tropicale. Un grandissimo vino dolce prodotto con uve passite di Moscato Giallo, impeccabile in ogni aspetto sensoriale e organolettico.

Erin Scala hosts an exploration of winemaking in the state of Virginia for a special episode of I'll Drink to That! The following people are featured in this episode: Ben Jordan, Winemaker at Early Mountain Vineyards & producer of War & Rust Jake Busching, Winemaker at Michael Shaps Wineworks Joy Ting, Enologist at Michael Shaps Wineworks Michael Shaps, head honcho at Michael Shaps Wineworks Andrew Cole, Beverage Director/Owner at Lampo Matthieu Finot, Winemaker at King Family Vineyards Jim Law, Winegrower at Linden Vineyards Rachel Stinson Vrooman, Winemaker at Stinson Vineyards Chris Scott, Grape Grower and Garagiste Winemaker Amy Ciarametaro, Virginia Wine Lover

I vini dolci da uve appassite, comunemente detti "vini passiti", si producono sia con uve bianche sia con uve rosse, restituendo al calice colori di profonda intensità e trasparenze piuttosto ridotte, oltre a una viscosità ben visibile nelle pareti del calice.