Wine Club 1/2 Tasting Notes

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PROSECCO COL FONDO 'CREDAMORA', MALIBRAN


Grape:
100% Glera
Region: Valdobbiadene-Conegliano (Veneto)
Drinking Window: Ready
Pairings: a perfect aperitive, meaning pairs with nearly anything.
Winemaking Notes: secondary fermentation in the bottle, non-filtered, no disgorgement.
Video Description: (At minute 2.24 of this video, everything is explained). I’m not talking about what Maurizio says. I’m talking about what happens in the background when Maurizio’s father, 85 years old, after a hard day of work in the vineyards comes to calm his thirst. In France they call them Vin de Soif, wines to drink. I believe that this Credamora is more than that, but surely that fact that you can drink it as easily as water is a good starting point. I know that I've said many times that prosecco is the worst wine of Italy. 320 million bottles (and maybe more) produced without any respect of quality and what a wine should be. A cheap fruit juice with alcohol most of the time not even made with grapes but only chemical residues and artificial aromas. So, I’ll stay on my point, don’t drink prosecco. But there are few wineries and more than that few special places where Prosecco is more than an industrial and cheesy bubbly wine. The hills of Valdobbiadene and Conegliano are even more suggestive than Chianti. Soft and quite, far away from the Mid-West style flat vineyards where the industrial Prosecco is made.

Quality producers? There aren't more than 10-15 and Malibran is one of them. Col Fondo means with yeast sediment, as the Prosecco used to be done 50-60 years ago. And only recently it's getting trendy again, but Malibran never stopped doing it. A natural fermentation, with it’s own sediments, crispy and refreshing, tight and fruity. The complex simplicity of a wine able to surprise you, with soft natural bubbles, a Vin de Soif, a wine to drink, on as summer-winter day, after a hard day of work or on a lazy Sunday. Pair it with everything, doesn’t really matter. A good Prosecco is something so unique that can go with any pairings.

 
 

Rosso 2015, Monte di Grazia


Grape:
Tintore - 90%, Piedirosso - 10%
Region: Tramonti (CAMPANIA)
Drinking Window: Now - 2020
Pairings: Aged cheeses, red meat, pork dishes.
Winemaking Notes: Organic farming, indigenous yeasts, vines from 20 -100+ years old, 3500 bottles produced.
Video Description:

 
 

Rosso di Contrada 2017, Marabino


Grape:
Nero d'Avola
Region: Noto SICILIA
Drinking Window: Ready now - drink by 2021
Pairings: aged tuna is ideal, Sicilian side dishes with unique flavors, spicy or peppery foods but be careful, tuna steak or marinated tuna, salami.
Winemaking Notes: organic/biodynamic farming, no sulfites added.
Video Description: (At minute 2.24 of this video, everything is explained). I’m not talking about what Maurizio says. I’m talking about what happens in the background when Maurizio’s father, 85 years old, after a hard day of work in the vineyards comes to calm his thirst. In France they call them Vin de Soif, wines to drink. I believe that this Credamora is more than that, but surely that fact that you can drink it as easily as water is a good starting point. I know that I've said many times that prosecco is the worst wine of Italy. 320 million bottles (and maybe more) produced without any respect of quality and what a wine should be. A cheap fruit juice with alcohol most of the time not even made with grapes but only chemical residues and artificial aromas. So, I’ll stay on my point, don’t drink prosecco. But there are few wineries and more than that few special places where Prosecco is more than an industrial and cheesy bubbly wine. The hills of Valdobbiadene and Conegliano are even more suggestive than Chianti. Soft and quite, far away from the Mid-West style flat vineyards where the industrial Prosecco is made.

Quality producers? There aren't more than 10-15 and Malibran is one of them. Col Fondo means with yeast sediment, as the Prosecco used to be done 50-60 years ago. And only recently it's getting trendy again, but Malibran never stopped doing it. A natural fermentation, with it’s own sediments, crispy and refreshing, tight and fruity. The complex simplicity of a wine able to surprise you, with soft natural bubbles, a Vin de Soif, a wine to drink, on as summer-winter day, after a hard day of work or on a lazy Sunday. Pair it with everything, doesn’t really matter. A good Prosecco is something so unique that can go with any pairings.

 
 

Julien 2016, Lieselehof


Grape:
Bronner / Johanniter
Region: Kaltern (TRENTINO-ALTO ADIGE)
Drinking Window: Now - 2020
Pairings: White meat and well seasoned fish, also ideal for sushi and Asian.
Winemaking Notes: Organic farming, hand-picked, 18-24 months in oak, 4,000 bottles produced.
Video Description:

 
 

Barolo 2015, Sobrero

Grape: Nebbiolo
Region: Castiglione Falletto, Barolo (PIEMONTE)
Drinking Window: now - 2028+ (patience rewarded)
Pairings: Pot roasts with Barolo, red meat and game, stuffed guinea fowl, first courses featuring meat or mushrooms.
Winemaking Notes: 35 days of maceration, not filtered, 10-55 year old vines, large oak barrels, 20,000 bottles produced.
Video Description: Ok. you all know Barolo right? So there's no point talking about it. Why don’t we do an experiment so: I’ll put some music on, The Goldberg Variations of J. S. Bach played by Glen Gould, a bite of an aged cheddar and silence. A sip of wine, a bite of cheese. and silent.

Right? There was really no point of speaking with this 'pairing'. What’s the point of telling you that Barolo is one of the most important regions in the world? that it is a land that has been divided in more than a 100 different vineyards based on the composition of the soil? No reasons to tell that the Nebbiolo (the grape variety) is one of the most complex in the world, capable of giving you wines that can be aged up to 40 years, wines with structure and elegance, fruit and earthiness, complexity and finesse. And what a great opportunity to taste too Barolo in one night. One more fruity and aggressive (Sobrero) the other one more elegant and soft.

Perhaps in your mind you thought... it was like an erotic dance with a strong handsome man who's a bit rude and a nice elegant and soft woman with a deep desire in her eyes, they are dancing and hugging each other and suddenly he grabs her…

 
 

Brunello di Montalcino 2013, Poggiarellino


Grape:
Sangiovese Grosso
Region: Montalcino (TOSCANA)
Drinking Window: Now - 2028+
Pairings: Bone steak, game, cured meats, pork, red meat, earthy dishes.
Winemaking Notes: Large Slovenian oak, non-filtered.
Video Description:

 

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