CURRENT JULY 2019 Super Tuscan Wine List
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Guidalberto 2017
GUIDALBERTO 2017 Appellation: Toscana Indicazione Geografica Tipica First vintage: 2000 Grapes: 60 % Cabernet Sauvignon 40 % Merlot Analytical data: Alcoholic content: 14,00%, PH: 3,48, Total acidity: 5,95, Residual sugar content: 0,13 g/l Type of soils: The soils have various and composite morphological characteristics with a strong presence of calcareous areas rich in galestro and pebbles and partially clay. They are located at an altitude between 100 and 300 meters above sea level, with exposure to South / South-West. Training system: Spurred cordon Plants density: 6,250 vines per hectare Climatic trend and characteristics of the vintage: A very hot year that will probably be remembered as one of the driest after 2003. Although the autumn started with rains and temperatures above the seasonal average, December and January were very cold with freezing temperatures during the day, accentuated by strong northern winds and no rain. The cold temperatures contributed to the natural elimination of pests and fungal diseases of the vine. The low rainfall of the winter season was not enough to supply the water resources of the subsoil. From March the temperatures started to rise and spring begun during the first week of April with beautiful sunny days. Except for some sporadic rains, spring was characterized by a particularly dry climate. In mid-May the temperatures were often above seasonal average. Summer months were characterized by sunny days and hot temperatures. Fortunately, the daytime sea breezes, alternating with nocturnal winds coming from inland, brought refreshment to the vines. This prevented them from suffering the lack of water or thermal stress. -
Raby Redcurrant Crumble Tray Bake
Raby Redcurrant Crumble tray bake Preparation total time 1 hour Makes 12 portion Nutrition: 100g per serving Kcal Fat Saturates Carbs Sugars Fibre Protein Salt 334 9.41g 5.88g 60.68g 34.92g 1.17g 3.07g 0.40g A layered traybake inspired by German Coffee shops. Ingredients For the berry filling • 200gr Raby red currants • 50g Caster Sugar • 2 tbsp Corn flour For the Cake • 220g Plain Flour • 4g Baking Powder • 2g Cinnamon • 50g Ground Almonds • 200g Caster Sugar • 80g Butter, Melted • 2 Free- range eggs • 40g Yoghurt- thinned with 2tbs milk Method 1. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). 2. In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes. 3. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. 4. For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. 5. For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. 6. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. -
Provision of Information on the Amount of Sugar in Processed Foods
DOI: 10.1590/1413-81232021263.07872019 1153 Provision of information on the amount of sugar FREE THEMES in processed foods Camila Cremonezi Japur (https://orcid.org/0000-0003-0513-1758) 1,4 Dyessa Cardoso Bernardes Assunção (https://orcid.org/0000-0003-4711-7508) 2 Raíssa Aparecida Borges Batista (https://orcid.org/0000-0002-9928-5872) 2 Fernanda Rodrigues de Oliveira Penaforte (https://orcid.org/0000-0001-8483-1562) 3,4 Abstract The objective of this study was to assess the provision of information on the amount of sugar and identify the position of sugar in the list of ingredients of processed foods. A cross-sectional study was conducted to analyze all processed tra- ditional and diet/light/zero food products sold in a hypermarket containing the word sugar or sucrose in the list of ingredients. The food labels were read and the position of sugar on the list of ingredients and presence, or absence, of information on the amount of sugar in the nutrition facts table were 1 Divisão de Nutrição recorded. Information on the amount of sugar was e Metabolismo, Departamento de Ciências also requested from the manufacturers by e-mail da Saúde, Faculdade de or telephone. A total of 2,200 food products were Medicina de Ribeirão Preto, assessed, 2,164 (98.4%) of which were tradition- Universidade de São Paulo (USP). Av. Bandeirantes al foods and 36 (1.6%) diet/light/zero foods. The 3900, Monte Alegre. 14049- amount of sugar was declared in only 14.4% and 900 Ribeirão Preto SP 13.9% of these products, respectively (p=0.84). -
CONTRADE Masseria Li Veli, Cellino San Marco
WINERY NAME: CONTRADE WINERY LOCATION: Masseria Li Veli, Cellino San Marco (Brindisi province), Puglia VINEYARD LOCATION: Brindisi province, Puglia VINEYARD LAND: FARMING PRACTICES: GRAPE VARIETIES: Primarily Negroamaro and Malvasia; small amount of Chardonnay WINE STYLES: Dry red, dry white WINE REGIONS: IGT Puglia TOTAL WINE PRODUCTION: 250,000 bottles (190,000 liters) YEAR FOUNDED: 2015 OWNER(S): The Falvo family WINEMAKER(S): Riccardo Cotarella Contrade is a product line of Masseria Li Veli started by the Falvo family in 2015, using high-quality Negroamaro, Malvasia, and Chardonnay grapes grown by a small group of local farmers. The wines are produced on-site, near their vineyards of origin, and then blended and bottled at Masseria Li Veli. The two wines in the Contrade line, a white and a red, provide quality wines of distinctive character and style with good market valuewines that can be served by themselves as a casual drink or with a wide range of foods. Contrade (pronounced kohn-TRA-day; singular contrada) is a southern Italian term for parcels of vineyard land that have been known by recognized names for a long time. Typically, these parcels were divided from one another by rows of trees, stone walls, creeks, or other identifiable features. The vineyards of Masseria Li Veli are mostly in Contrada Veli, which has been recognized by name since at least the 17th century. Other growers for this project are in nearby contrade. The Contrade label is styled after the rose window of the baroque Basilica di Santa Croce in the city of Lecce to the south. -
Pronunciation, Tasting Notes and Origins for Wines, Beers and Cocktails Charles & Charles Riesling
Wine, Beer, Cocktails & more PRONUNCIATION, TASTING NOTES AND ORIGINS FOR WINES, BEERS AND COCKTAILS CHARLES & CHARLES RIESLING REESE-ling/ Mineral, Citrus, Honeysuckle / Pork, Salads, Antipasti Yakima Valley fruit yields a gorgeous, full flavored Riesling with citrus White and honeysuckle flavors and a refreshing, crisp finish. Wines CHARLES & CHARLES RIESLING.......................................................1 CHARLES SMITH ‘EVE’ CHARDONNAY.........................................2 CHEHALEM INOX CHARDONNAY....................................................3 Although its wine history is relatively short, Washinton now produces more wine than any other US state, other than California. Almost all wine production occurs in DI LENARDO PINOT GRIGIO............................................................4 Washington’s hot, desert-like eastern part, although there is some grape growing and one AVA (Puget Sound) in the cooler, wetter west. COEUR DE TERRE PINOT GRIGIO.............................................5 VARIETAL: Riesling LA CAPPUCINA SOAVE......................................................................6 ORIGIN: Yakima Valley AVA, Washington PASTINI BIANCO...................................................................................7 KEY DESCRIPTORS: Mineral LUNETTA PROSECCO...........................................................................8 Stone fruit Citrus Honeysuckle FOOD MATCHES: Pork Salads Antipasti CHARLES SMITH ‘EVE’ CHEHALEM INOX CHARDONNAY CHARDONNAYCHARDONNAY shar-doh-nay/ Apple, Pear, Melon / -
Discover the Alluring Wines Of
DISCOVER THE ALLURING WINES OF ITAPORTFOLIOLY BOOK l 2015 Leonardo LoCascio Selections For over 35 years, Leonardo LoCascio Selections has represented Italian wines of impeccable quality, character and value. Each wine in the collection tells a unique story about the family and region that produced it. A taste through the portfolio is a journey across Italy’s rich spectrum of geography, history, and culture. Whether a crisp Pinot Bianco from the Dolomites or a rich Aglianico from Campania, the wines of Leonardo LoCascio Selections will transport you to Italy’s outstanding regions. Table of Contents Wines of Northern Italy ............................................................................................ 1-40 Friuli-Venezia-Giulia .................................................................................................. 1-3 Doro Princic ......................................................................................................................................................................2 SUT .......................................................................................................................................................................................3 Lombardia ...................................................................................................................4-7 Barone Pizzini ..................................................................................................................................................................5 La Valle ...............................................................................................................................................................................7 -
Our Namesake, Coda Di Volpe, Comes from a Grape Only Found in Southern Italy
WINE Our namesake, Coda di Volpe, comes from a grape only found in Southern Italy. Pulled from near extinction, it is one that expresses the true landscape & vineyards of Campania. Meaning “Tail of the Fox,” Coda di Volpe has influenced our entire wine program. Some of the most dynamic wines in the world are being made & bottled from the six traditional regions of Southern Italy; Campania, Basilicata, Puglia, Calabria, Sicily & Sardinia. Just as our namesake shows us a glimpse of the past, so do the other ancient varietals we have gathered on our list. By supporting small producers & native species, we strive to represent the vibrancy of Southern Italy’s present & future. We look forward to sharing our passion for those regions in every glass we pour. indicates native varietal once on the brink of extinction aperitivio wines Produced in the method of Fino Sherry & aged in chestnut barrels for a minimum of 10 years, Vernaccia di Oristano are complex & extremely rare. This ‘Italian Sherry’ has been made in Sardinia since the time of the Phoenicians Francesco Atzori Vernaccia di Oristano DOC 2006 $60 a multifaceted gem, meticulous winemaking translates to Vernaccia di Oristano DOC aromas of dried tangerine peel, tall grasses & marzipan, flavors glisten with sea spray, mint & chamomile- pair with cheeses & seafood for a reflective experience Francesco Atzori Vernaccia di Oristano DOC 1996 $60 hazelnut, dried marigold & polished mahogany unravel to Vernaccia di Oristano DOC reveal flavors of umami, tart pear & a saline, butterscotch finish. -
Cumberland Sauce 113G Sugar, Oranges (25%), Redcurrant Juice Concentrate (5%), Port (3%), Gelling Agent : Fruit Pectin, Spices
John Lewis Stock 60720 Number Name ROASTS Cumberland Sauce 113g Sugar, oranges (25%), redcurrant juice concentrate (5%), port (3%), gelling agent : fruit pectin, spices. Redcurrant Jelly 113g Sugar, redcurrant juice concentrate (45%), gelling agent : fruit pectin, acidity regulator : citric acid. Prepared with 45g fruit per 100g. Total sugar content 65g per 100g. Apple & Cider Sauce 100g Apples (50%), (contains sulphites), sugar, spiced malt vinegar (malt vinegar[from barley], salt, colour : caramel, spice extracts), sultanas, onions, cider (3.4%), salt, black pepper, ground ginger, natural Ingredients colour : caramel powder. Allergens sulphites and barley. Cranberry & Port Sauce 113g Cranberries (38%), sugar, water, port (2%[0.4% alcohol]) Mint Sauce 95g Water, sugar, acidifier : acetic acid, dried rubbed mint (6%), salt, emulsifier : xanthan gum, natural flavour : mint oil (0.1%). Tarragon Mustard 90g Water, mustard flour (31%), white wine vinegar, sugar, salt, dried tarragon (3%), xanthan gum. Allergens mustard. Dijon Mustard 85g Wine vinegar, water, mustard flour (14%), mustard bran (6.9%), salt, colour : turmeric, pepper. Allergens mustard. For allergens, see ingredients underlined Net 709g Quantity Country of Scotland and UK Origin Storage n/a Instructions Manufactur Edinburgh Preserves, The Officers Mess, Drem Airfield, Fenton Barns, East Lothian er’s name EH39 5AW and address Instructions n/a for use Cumberland Sauce 100g 100g Energy KJ/KCal 1175/277 Total Carbohydrates(g) 67.6 Total Fat (g) 0.1 of which sugars (g) 67.2 Nutrition -
WSET Level 2 Systematic Approach to Tasting Wine®
Level 2 SAT (A5) 2012 (v2)_Layout 1 30/03/2012 15:47 Page 1 WSET Level 2 Systematic Approach to Tasting Wine ® APPEARANCE Clarity clear – hazy Intensity pale – medium – deep Colour white lemon – gold – amber rosé pink – salmon – orange red purple – ruby – garnet – tawny NOSE Condition clean – unclean Intensity light – medium – pronounced Aroma characteristics e.g. fruits, flowers, spices, vegetables, oak aromas, other PALATE Sweetness dry – off-dry – medium – sweet Acidity low – medium – high Tannin low – medium – high Body light – medium – full Flavour characteristics e.g. fruits, flowers, spices, vegetables, oak flavours, other Finish short – medium – long CONCLUSIONS Quality faulty – poor – acceptable – good – very good – outstanding Copyright Wine & Spirit Education Trust 2012. The WSET Level 2 Systematic Approach to Tasting Wine ® may only be reproduced with the written permission of the WSET subject to their terms and conditions. For more information contact [email protected] 2W-Version 1.0 Level 2 SAT (A5) 2012 (v2)_Layout 1 30/03/2012 15:47 Page 2 WSET Level 2 Wine-Lexicon: supporting the WSET Level 2 Systematic Approach to Tasting Wine ® AROMA AND FLAVOUR CHARACTERISTICS FLORAL / FRUIT Are the flavours simple/generic or specific? Fresh or cooked? Ripe or unripe? Floral blossom, rose, violet Green Fruit green apple, red apple, gooseberry, pear, grape Citrus Fruit grapefruit, lemon, lime (juice or zest?) Stone Fruit peach, apricot, nectarine Tropical Fruit banana, lychee, mango, melon, passion fruit, pineapple Red Fruit redcurrant, -
Masseria Cuturi Zacinto – Negroamaro
Masseria Cuturi Zacinto – Negroamaro This wine is dedicated to Zacinto, the massero (the person who managed everything, especially the quality of the grapes) for Masseria Cuturi. The Negroamaro varietal made his favorite wine and he secretly made special batches just for himself and hid the barrels. His legend lives on in this deep, dark wine with fine sweet wild cherry and notes of anise, violets and wild flowers, harmoniously blend with the mineral and marine flavors of this terroir. Appellation: Negroamaro Puglia IGT Style: red, dry Varietal: 100% Negroamaro MAR ADRIÁTICO Certified Organic Puglia Tasting Notes MAR TIRRENO Color: Deep ruby red with light violet rims. Bouquet: Fragrant and fruity with fresh notes of wild cherries and sweet spices. Taste: Floral and herbal notes with velvety and round flavors. The finish is delicate and persistent. Food Pairings: Savory dishes. Braised and roasted meats. Semi-aged cheeses. Spicy and herb seasoned dishes. Serving Temperature: 16/18º C (60/64º F). Masseria Cuturi is a unique 270ha Alcohol: 14% property located in Manduria, Puglia. Vineyard Notes The Rossi-Chauvenet family embarked Training System: Spallier with Guyot pruning in an ambitious project of farming and producing wines from high quality organic Soil: Clay and Sand grapes, highlighting the unique qualities Plants per hectare: 4500 of the native varietals of Manduria. Certification: Organic There are nearly 140ha of Primitivo, Winemaking Notes Negramaro and Fiano vines planted. Harvest: Hand-picked Mid-September, at the perfect ripening moment In addition to their commitment to the for the varietal. highest quality agriculture, the family continues to defend five-hundred-year-old Alcoholic Fermentation: Maceration in temperature-controlled steel vats at 22-28 C° olive trees, act as caretakers for woodlands Malolactic Fermentation: The malolactic fermentation is carried out in stainless and ancient archaeological sites that date steel vats. -
CURRENT FEB 2019 Super Tuscan Wine List
Enoteca Super Tuscan Wine List A note about our wine list: We aim to offer a wide variety of Italian wines some of which will be well known whilst others are from very small producers with limited production and are less well known. Together they reflect the variety of wines being produced in Italy. We will continue to evolve this list and replace wines periodically and so we hope you understand when a wine ceases to be available and we encourage you to try something new. We also try our best where possible to offer the vintage stated on the list but on occasions where that vintage is no longer available then the next available vintage will be offered at the same price. Sparkling Wines 150ml Bottle Prosecco Extra Dry Ca’ Del Console DOC, 11% (NV) £7.95 £31.95 A delightful soft textured Prosecco with green apple fruit, floral notes and delicate finish. Grape: Glera Prosecco Sacchetto, Brut DOC 12% (NV) £7.95 £31.95 A very pure style of Prosecco. Notes of apple, pear and peach combine beautifully together forming a perfect fruity harmony. Small fine bubbles with a long, creamy, dry finish. Grape: Glera Costaripa Brut Rosé, 12.5% (NV) £49.95 (Lombardy): ‘Metodo Classico’ (fermentation in bottle). An exquisite very light pink with a hint of ripe fruit, vanilla and redcurrant. Grapes 80% chardonnay, 20% pinot noir Champagne Pol Roger Brut Reserve, 12.5% (NV) £125.00 A noble champagne amongst the grand marques, dry, fine perlage, lingering, Winston Churchill’s favourite. Grape variety: Chardonnay, Pinot Noir. -