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Fratelli-Wine-Full-October-1.Pdf
SIGNATURE COCKTAILS Luna Don Julio Blanco, Aperol, Passionfruit, Fresh Lime Juice 18 Pear of Brothers Ketel One Citroen, Pear Juice, Agave, Fresh Lemon Juice 16 Sorelle Absolut Ruby Red, Grapefruit Juice, St. Elder, Prosecco, Aperol, Lemon Juice 16 Poker Face Hendricks, St. Elder, Blackberry Puree, Ginger Beer, Fresh Lime Juice 17 Famous Espresso Martini Absolut Vanilla, Bailey’s, Kahlua, Frangelico, Disaronno, Espresso, Raw Sugar & Cocoa Rim 19 Uncle Nino Michter’s Bourbon, Amaro Nonino, Orange Juice, Agave, Cinnamon 17 Fantasma Ghost Tequila, Raspberries, Egg White, Pomegranate Juice, Lemon Juice 16 Tito’s Doli Tito’s infused pineapple nectar, luxardo cherry 17 Ciao Bella (Old Fashioned) Maker’s Mark, Chia Tea Syrup, Vanilla Bitters 17 Fratelli’s Sangria Martell VS, Combier Peach, Cointreau, Apple Pucker, red or white wine 18 BEER DRAFT BOTTLE Night Shift Brewing ‘Santilli’ IPA 9 Stella 9 Allagash Belgian Ale 9 Corona 9 Sam Adams Seasonal 9 Heineken 9 Peroni 9 Downeast Cider 9 Bud Light 8 Coors Light 8 Buckler N.A. 8 WINES BY THE GLASS SPARKLING Gl Btl N.V. Gambino, Prosecco, Veneto, Italy 16 64 N.V. Ruffino, Rose, Veneto, Italy 15 60 N.V. Veuve Clicquot, Brut, Reims, France 29 116 WHITES 2018 Chardonnay, Tormaresca, Puglia, Italy 17 68 2015 Chardonnay, Tom Gore, Sonoma, California 14 56 2016 Chardonnay, Jordan Winery, Russian River Valley, California 21 84 2017 Falanghina, Vesevo, Campania, Italy 15 60 2018 Gavi di Gavi, Beni di Batasiolo, Piemonte, Italy 14 56 2018 Pinot Grigio, Villa Marchese, Friuli, Italy 14 56 2017 Riesling, Kung -
WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco Del Merlo ‘Turranio,’ Sauv
WHITES 5OZ /25OZ /64OZ B WINE LIST Tangent, Sauvignon Blanc, 2017 8 32 80 Edna Valley, California Bosco del Merlo ‘Turranio,’ Sauv. Blanc, 2017 12 48 Friuli, Italy Miner, Sauvignon Blanc, 2017 55 SPARKLING / CHAMPAGNE / SPARKLING ROSÉ Napa Valley, California 5OZ /25OZ /64OZ B Domaine Bonnard, Sancerre, 2017 52 Zardetto, Prosecco Brut, nv 7 28 70 Loire Valley, France Valdobbiadene, Italy Lucien Crochet, le Croix du Roy, 2017 95 Santome, Extra Dry Prosecco, nv 36 Loire Valley, France Veneta, Italy Riff, Pinot Grigio, 2017 9 36 Barone Pizzini, Brut Animante, nv 70 Trentino-Alto Adige, Italy Lombardy, Italy Fantinel, Pinot Grigio, 2017 40 Henriot, Brut Blanc de Blancs, nv 25 100 Friuli, Italy Champagne, France Santa Margherita, Pinot Grigio, 2018 16 64 Bruno Paillard, Grand Cru Blanc de Blancs, nv 180 Trentino-Alto Adige, Italy Champagne, France Nickel & Nickel, Chardonnay, 2017 70 Veuve Clicquot ‘Ponsardin’, Brut, nv 150 Carneros, California Champagne, France Antinori “Bramito del Cervo”, Chardonnay, 2017 12 48 Veuve Clicquot ‘Ponsardin’, Brut, nv, 1.5l 300 Umbria, Italy Champagne, France Forman Vineyard, Chardonnay, 2017 170 Belstar Cuvée Rosé, nv 8 32 Napa Valley, California Veneto, Italy Il Borro “LeMelle”, Chardonnay, 2017 52 Laurent-Perrier Rosé, nv 220 Tuscany, Italy Champagne, France Contratto “For England”, Brut Rosé, Blanc de noir, 2011 90 Piedmont, Italy Cantina Della Volta, Lambrusco, Brut Rosso, 2016 11 44 Emilia Romagna, Italy Cantina Della Volta, Lambrusco, Rosé Metodo Classico, 2014 70 UNIQUE WHITES Emilia Romagna, Italy 5OZ -
The Italian Wine Sector
The Italian Wine Sector 28 Feb 2017 The Italian wine sector is the world’s largest wine producer and its second largest exporter by volume behind Spain. This paper gives an overview of wine production, consumption, imports and exports for the Italian wine sector and how these compare with Australia. Production Italy produces the most wine of any country in the world. The OIV estimated that while Italian wine production fell by 1.2 per cent in 2016 to 4.9 billion litres this still placed Italy ahead of France (4.2 billion litres) and Spain (3.8 billion litres In comparison, Australian wine production is one quarter of Italy’s (1.2 billion litres). Between 2001 and 2015, Italian wine production averaged 4.7 billion litres, reaching a peak of 5.4 billion litres in 2006. Italian wines are categorised by their official quality level designation. The highest quality level in Italy is Denominazione d’Origine Controllata e Garantita (DOCG), of which there are currently 74. The second level is Denominazione d’Origine Controllata (DOC). There are 334 DOCs. European Union (EU) law allows Italian producers to continue to use these terms, but the EU officially considers both to be at the same level of Protected Designation of Origin or PDO –known in Italy as Denominazione d’Origine Protetta (DOP). Therefore, the DOP list contains all 408 DOCs and DOCGs together. The quality level below this, which has less stringent requirements and therefore gives producers more flexibility on how they make their wines, is called Indicazione Geografica Protetta (IGP) – or Protected Geographic Indication in English. -
Greco Di Tufo Terra D'uva
Greco di Tufo Terra d’Uva Campania Appellation: GRECO DI TUFO DOCG Zone: Benito Ferrara Cru: n/a Vineyard extension (hectares): 4.65 Blend: 100% Greco Vineyard age (year of planting): Greco 1940,1950,1960,2000 Soil Type: Calcareous, clayey rich in minerals Exposure: East. Altitude 500 meters above sea level Altitude: n/a Colour: More o less intense straw yellow Nose: Intense, fruity, fowery Flavour: Dry, harmonic, bitter almond notes Serving temperature (°C): 8-10 Match with: Seafood pasta, hors d’oeuvres, white meat, fresh cheese Average no. bottles/year: 26,000 Alcohol %: n/a Grape yield per hectare tons: 10 Notes: Vine training system: Guyot. Vineyard density: 6,000 vines/hectare Vinifcation and ageing: White vinifcation. Soft pres- sing of the clusters. Fermentation in stainless steel vats with temperature control. The wine matures for 7 months in steel vats. Finishing in the bottle for 1-2 months Awards: 2015 vintage: L’Espresso Guide 2017 classi- fed among “100 vini da comprare” (100 wines to buy) Estate History Gabriella Ferrara and her husband Sergio, who own and manage the estate, are the fourth generation of viticulturists of their family. Ga- briella’s great grandfather planted vines on his property and he used to bring vegetables and wine on foot and with a donkey to the town of Tufo. The frst vintage that was bottled was 1991. The vineyards are managed by Gabriella and by Sergio and they are supported by the well know oenologist Paolo Caciorgna in the cellar. The altitude of San Paolo district, in the commune of Tufo, where the estate is located, is 500 meters above sea level, the excellent exposure is east/east-west. -
Basic Definitions and Tips for Winemaking
Presque Isle Wine Cellars “Serving the Winemaker Since 1964” (814) 725-1314 www.piwine.com Basic Winemaking Terms & Tips Definitions & Tips: Not all-inclusive but hopefully helpful. Email us your favorites; maybe we’ll include them in the next edition. Acid Reduction - Reducing the acid in juice or wine to an acceptable level. It is usually measured as tartaric acid and requires a testing apparatus and reagents. Good levels are typically in a range of 0.6 to 0.8 percent acid, depending on the wine. More technically the reading is read as grams per liter. Therefore 0.6 percent would be 6.0 g/l. Acidulation or Acidification - Raising the acid level of juice, wine or sometimes water by adding some type of acid increasing additive or blending with a higher acid juice or wine. Acidified or Acidulated Water - Water to which acid (most commonly citric acid) has been added. It is a way to reduce sugar in a juice that is too high in sugar without diluting (thus reducing) the acid level of that juice. Additives - Things added to wine to enhance quality or possibly fix some type of flaw. There are many additives for many situations and it is wise to gain at least some basic knowledge in this area. Alcohol - Obviously one of the significant components of wine. Yeast turns sugar to alcohol. Rule of thumb says for each percentage of sugar in a non-fermented juice, the alcohol will be half. For example 21% sugar should ferment out to an alcohol level of about 11.5 to 12%. -
Staff, Visiting Scientists and Graduate Students at the Pescara Center December 2012 2
Staff, Visiting Scientists and Graduate Students at the Pescara Center December 2012 2 Contents ICRANet Faculty Staff……………………………………………………………………. p. 17 Adjunct Professors of the Faculty .……………………………………………………… p. 36 Lecturers…………………………………………………………………………………… p. 64 Research Scientists ……………………………………………………………………….. p. 76 Visiting Scientists ………………………………………………………………………... p. 86 IRAP Ph. D. Students ……………………………………………………………………. p. 103 IRAP Ph. D. Erasmus Mundus Students………………………………………………. p. 123 Administrative and Secretarial Staff …………………………………………………… p. 135 3 4 ICRANet Faculty Staff Belinski Vladimir ICRANet Bianco Carlo Luciano University of Rome “Sapienza” and ICRANet Einasto Jaan Tartu Observatory, Estonia Novello Mario Cesare Lattes-ICRANet Chair CBPF, Rio de Janeiro, Brasil Rueda Jorge A. University of Rome “Sapienza” and ICRANet Ruffini Remo University of Rome “Sapienza” and ICRANet Vereshchagin Gregory ICRANet Xue She-Sheng ICRANet 5 Adjunct Professors Of The Faculty Aharonian Felix Albert Benjamin Jegischewitsch Markarjan Chair Dublin Institute for Advanced Studies, Dublin, Ireland Max-Planck-Institut für Kernphysis, Heidelberg, Germany Amati Lorenzo Istituto di Astrofisica Spaziale e Fisica Cosmica, Italy Arnett David Subramanyan Chandrasektar- ICRANet Chair University of Arizona, Tucson, USA Chakrabarti Sandip P. Centre for Space Physics, India Chardonnet Pascal Université de la Savoie, France Chechetkin Valeri Mstislav Vsevolodich Keldysh-ICRANet Chair Keldysh institute for Applied Mathematics Moscow, Russia Damour Thibault Joseph-Louis -
BUBBLES PINOT NOIR-CHARDONNAY, Pierre
Wines By The Glass BUBBLES PINOT NOIR-CHARDONNAY, Pierre Paillard, ‘Les Parcelles,’ Bouzy, Grand Cru, 25 Montagne de Reims, Extra Brut NV -treat yourself to this fizzy delight MACABEO-XARELLO-PARELLADA, Mestres, 'Coquet,' Gran Reserva, 14 Cava, Spain, Brut Nature 2013 -a century of winemaking prowess in every patiently aged bottle ROSÉ OF PINOT NOIR, Val de Mer, France, Brut Nature NV 15 -Piuze brings his signature vibrant acidity to this juicy berried fizz WHITE + ORANGE TOCAI FRIULANO, Mitja Sirk, Venezia Giulia, Friuli, Italy ‘18 14 -he made his first wine at 11; now he just makes one wine-- very well, we think FRIULANO-RIBOLLA GIALLA-chardonnay, Massican, ‘Annia,’ 17 Napa Valley, CA USA ‘17 -from the heart of American wine country, an homage to Northern Italy’s great whites CHENIN BLANC, Château Pierre Bise, ‘Roche aux Moines,’ 16 Savennières, Loire, France ‘15 -nerd juice for everyone! CHARDONNAY, Enfield Wine Co., 'Rorick Heritage,' 16 Sierra Foothills, CA, USA ‘18 -John Lockwood’s single vineyard dose of California sunshine RIESLING, Von Hövel, Feinherb, Saar, Mosel, Germany ‘16 11 -sugar and spice and everything nice TROUSSEAU GRIS, Jolie-Laide, ‘Fanucchi Wood Road,’ Russian River, CA, USA ‘18 15 -skin contact lends its textured, wild beauty to an intoxicating array of fruit 2 Wines By The Glass ¡VIVA ESPAÑA! -vibrant wines sprung from deeply rooted tradition and the passion of a new generation VIURA-MALVASIA-garnacha blanca, Olivier Rivière, ‘La Bastid,’ Rioja, Spain ‘16 16 HONDARRABI ZURI, Itsasmendi, ‘Bat Berri,’ Txakolina -
Wine/Beer Menu
WINE AND BEER WHITE WINE MERLOT CHARDONNAY Rutherford Ranch, Napa Valley … 12/42 Carmel Road 'Oak Free' Monterey, CA … 11/ 38 Waterbrook Reserve, Columbia Valley WA … 51 Angeline, California … 10/35 CABERNET SAUVIGNON Ferrari-Carano Reserve, Sonoma Co., CA … 13/45 Gran Reserva, D.O. Marchigue, Chile … 11/ 38 Cakebread, Napa Valley, CA … 100 Neil Ellis, South Africa … 64 PINOT GRIGIO Light Horse, California … 10/35 Cielo, Italy … 10/35 CUTTINGS by THE PRISONER, NAPA VALLEY … 84 Ferrari Carano, Russian River Valley, CA … 11/ 38 Stag's Leap Artemis, Napa Valley, CA … 115 Cakebread, Napa Valley, CA … 160 SAUVIGNON BLANC DISTINCTIVE REDS Decoy by Duck Horn, California … 11/ 38 High Note, Malbec, Mendoza, Argentina … 9/31 Goldschmidt, Marlborough, NZ … 11/ 38 Stags' Leap Petite Sirah 16', Napa Valley … 69 DISTINCTIVE WHITES Cigar Zin, California … 12/42 Blue Fish Sweet Riesling, Pfalz, Germany … 9/31 Gentil "Hugel", France … 12/42 DOMESTIC BEER Charles & Charles Riesling, Washington … 10/35 Coors Light … 6.25 Villa Wolf Pinot Noir Rose, Germany … 11/ 38 Budlight … 6.25 Nortico Alvarinho, Portugal … 10/35 Michelob Ultra … 6.25 Yuengling … 6.25 BUBBLES Benvolio Prosecco, Italy … 10/35 IMPORT BEER Anna de Codorniu Cava Brut Rose, Spain … 10/35 Corona Premier … 7.25 Gran Castillo Rocio Brut, Spain … 11 / 38 2.6 Carbs, 90 calories 4.6% ABV Moet & Chandon Imperial Brut, France … 115 Blue Moon … 7.25 Belgian White, Denver CO. 5.4% ABV Schramsberg Brut, CA. … 88 Stella Artois … 7.25 Roederer Estate Brut, CA. … 55 Belgian Pilsner 5.2% ABV SAKE CRAFT BEER Richter's Pilsner … 7 Hana Awaka Sparkling Sake … 12 German Pilsner, Goat Island, Cullman, Al., 6% ABV 300 ml bottle Buenaveza 4.7% … 7 Ty Ku Junmai White Premium … 12/42 Salt & Lime Lager, Richmond Va $7 Ty Ku Junmai Ginjo Black Super Premium … 12/42 Blood Orange 5.5% Wheat Ale, Cullman, AL $7 Hot Sake … 6 … 7 RED WINES PINOT NOIR Elouan 17', Oregon … 12/42 Firesteed , Willamette Valley, OR … 10/35 Martinborough Vineyard, New Zealand … 100 Chalk Hill, CA. -
Cocktails Signature Cocktails Riverfront 11 Zaya Rum, Fresh Mint, Orange Juice, Pineapple
Cocktails Signature Cocktails Riverfront 11 Zaya Rum, Fresh Mint, Orange Juice, Pineapple. Pink Linen 10 Effen Cucumber Vodka, Fresh Lime Juice, St. Germain, Mint, Soda, Cranberry West Coast Freeze 11 Coconut and Mango Rum, Crème De Banana, Strawberry, Pineapple Juice, Float of Captain Morgan Rum. Tropical Breeze 11 Coconut Rum, Orange Juice, Pineapple Juice, Cranberry Juice, Grapefruit Juice, Float of Myers Rum. Bridge to Bridge 11 Partida Tequila, Lime Juice, Agave Nectar, Soda, Blackberries. Quencher 11 Deep Eddy Grapefruit Vodka, Fresh Lime Juice, Triple Sec, St. Germain. Rio Loco 11 Bulleit Rye, Allspice, Apple Bitters, Fresh Sweet and Sour, Cock n’ Bull Ginger Beer. Cocktail Specials Bloody Mary 9 Russian Standard Vodka and Bloody Mary Mix. Rio City Mojito 9 Bacardi Rum, Fresh Lime Juice, Fresh Mint, and Soda. Caipirinha 10 Leblon Cachaca, Fresh Lime Juice, Sugar. Moscow Mule 10 Russian Standard Vodka, Fresh Lime Juice, Cock n’ Bull Ginger Beer Dark and Stormy 10 Mount Gay Rum, Lime Juice, Cock n’ Bull Ginger Beer. Classic Old Fashioned 10 Bulleit Rye, Bitters, Sugar, Fresh Oranges, Cherry. French 75 10 Bombay Gin, Lemon Juice, Simply Syrup, Champagne. Cocktails Martini Specials Jalapeno Martini 9 Hanger One Buddha’s Hand Citron Vodka, Fresh Jalapeno, Triple Sec, Sweet and Sour California Dirty Martini 11 Hanger One Vodka, Olive Juice, Served up – Ice Cold Raspberry Lemon Drop 11 Absolut Rasberri, Chambord, Triple Sec, Fresh Sweet and Sour with a hint of Rosemary. Watermelon Lemon Drop 11 Watermelon Vodka, Triple Sec, Sweet and Sour, Cranberry Juice. Pomegranate Martini 11 Ketel One Citroen Vodka, Triple Sec, Pomegranate Juice. -
Fortified Wine – Specification
a ICS 67.160.10 DMS 1388:2016 First edition DRAFT MALAWI STANDARD Fortified wine – Specification NOTE – This is a draft proposal and shall neither be used nor regarded as a Malawi standard ICS 67.160.10 DMS 1388:2016 Fortified wine – Specification Obtainable from the Malawi Bureau of Standards Moirs Road P O Box 946 BLANTYRE Tel: +265 1 870 488 Fax: +265 1 870 756 E-mail: [email protected] Web-site: www.mbsmw.org Price based on 4 pages © Copyright reserved TABLE OF CONTENTS Contents page Foreword…………………………………………………………………..……………………………………………… i Technical committee…………………………………………………………………………………………………….. i Notice……………………………..……………………………………………………………………………………..... i Scope…………………………………………………………………………………………………………………….. 1 Normative references…………………………………………………………………………………………………… 1 Terms and definitions..…………………………………………………………………………………………………. 1 Essential composition and quality factors……………………………………………………………………………..2 Food additives…………………………………………………………………………………………………………....3 Contaminants……………………………………………………………………………………………………………. 3 Hygiene………………..………………………………………………………………………………….......................4 Packaging and labelling……………………..…………………………………………………………………………. 4 Sampling and methods of test……………………………………………………………………………………….... 4 FOREWORD This draft proposal has been prepared by MBS/TC 11, the Technical Committee on Beverages to provide requirements for fortified wine. In preparing this draft Malawi standard reference was made to the following standards: East African Standard, EAS 139:2013, Fortified wine – Specification. Indian Standard, IS 14398:2005, -
Vermouth Winemaking by Werner Roesener
Vermouth Winemaking by Werner Roesener The Vermouth wines described here are classified as sweet aperitif wines and are similar to the commercial products of sweet Cinzano or Martini. They are served chilled at 7 to 10 degrees Celsius as appetite stimulant before meals. They contain 17 to 19 percent alcohol and 7 to 9 percent sugar. Their particular flavour is derived from herbs. As an overview, the production involves making a suitable fortified base wine and then infusing herbs into it. To make a fortified base wine, the amateur winemaker has several options: 1. Adding alcohol to an existing table wine of typically 12 percent alcohol content This requires mixing 16.8 L of wine with 3.2 L of 40% alcohol or Vodka and 1.6 kg sugar to make a 20L batch. White table wine worksbest. Red wine can also be used, but very tannic wine should be avoided, becauseit may take several years of ageing to become drinkable. 2. Making a wine from start specifically for this purpose from grape juice or concentrate: The starting gravity should be adjusted with sugar or concentrate to 1100. A yeast with high alcohol tolerance must be used, i.e. Lalvin EC-1118 or sherry yeast. When fermentation is nearly complete as evident by reduced activity, adding small amounts of sugar (one cup per 20L batch) every few days will keep the fermentation going until activity stops, the wine will then contain about 16 to 18 percent alcohol. 3. Freeze concentrating table wine: A table wine containing about 12% alcohol is placed in a semi- soft container into a freezer and left to freeze solid for 48 hours. -
Italian Wine Regions Dante Wine List
ITALIAN WINE REGIONS DANTE WINE LIST: the wine list at dante is omaha's only all italian wine list. we are also feature wines from each region of italy. each region has its own unique characteristics that make the wines & grapes distinctly unique and different from any other region of italy. as you read through our selections, you will first have our table wines, followed by wines offered by the glass & bottle, then each region with the bottle sections after that. below is a little terminology to help you with your selections: Denominazione di Origine Controllata e Garantita or D.O.C.G. - highest quality level of wine in italy. wines produced are of the highest standards with quantiy & quality control. 74 D.O.C.G.'s exist currently. Denominazione di Origine Controllata or D.O.C. - second highest standards in italian wine making. grapes & wines are made with standards of a high level, but not as high a level as the D.O.C.G. 333 D.O.C.'s exist currently. Denominazione di Origine Protetta or D.O.P.- European Union law allows Italian producers to continue to use these terms, but the EU officially considers both to be at the same level of Protected Designation of Origin or PDO—known in Italy as Denominazione di Origine Protetta or DOP. Therefore, the DOP list below contains all 407 D.O.C.'s and D.O.C.G.'s together Indicazione Geografica Tipica or I.G.T. - wines made with non tradition grapes & methods. quality level is still high, but gives wine makers more leeway on wines that they produce.