Bin 16 NV Laurent-Perrier, Brut, Chardonnay/Pinot Noir
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The Wine Proteins: Origin, Characteristics and Functionality Andrea Curioni
The wine proteins: origin, characteristics and functionality Andrea Curioni Dipartimento di Biotecnologie Agrarie Centro interdipartimentale per la Ricerca in Viticoltura ed Enologia (CIRVE) Università di Padova 1 The CIRVE campus in Conegliano 2 Protein Structure / Functionality Aminoacid sequence Protein Protein structure • Size • Charge • Hydrophobicity Proprieties Functionality Environment Detectable • pH • Solvent effects • Ionic strength • Temperature • Etc. 3 Proteins in wine Implications in wine –Hazing of white wines (negative) –“Mouthfeel” and aroma –Foam volume and stability The wine proteins Tarragona 2011 4 Protein Haze in wine Serious quality defect Prevention: Protein removal by bentonite treatments Bottled wine Flocculation Coagulation Precipitation Bentonite Other methods? several drawbacks: • Loss of aroma Knowledge is • Cost needed • Waste • ….. The wine proteins Tarragona 2011 5 Wine Proteins: Origin Where do the wine proteins came from? The wine proteins Tarragona 2011 6 Wine Proteins: Origin • The wine proteins derive from Grape (mainly): involved in wine hazing Microorganisms The wine proteins Tarragona 2011 7 Grape Proteins • Accumulate after veraison – with sugars • Low quantity – ≈ hundreds mg/Kg • heterogeneous - > 300 components • Few main components Pocock et al. (2000) JAFC 48, 1637 The wine proteins Tarragona 2011 8 The Grape Proteins similar in all the varieties Sarry et al., 2004 Proteomics, 4, 201 pH The wine proteins Tarragona 2011 9 Grape Proteins: Identification by MS PR-proteins Sarry et al., 2004 Proteomics, 4, 201 10 The wine proteins Tarragona 2011 Grape Proteins: the main components Pathogenesis related (PR)-Proteins – THAUMATIN-LIKE PROTEINS (TLP, PR 5) • ≈ 24 kDa – CHITINASES (PR 3) • ≈ 30 kDa – Osmotins – Beta-(1,3)-glucanases The wine proteins Tarragona 201111 Thaumatin-like Proteins (TLP) • Antifungal activity • Expressed mainly in the berry • Several types – main: VvTL1 (constitutive) – minor : VvTL2 (less present in healthy grapes), . -
Longevi, Corposi, Capaci La Strada È Questa
I GRANDI BIANCHI DA INVECCHIAMENTO Longevi, corposi, capaci La strada è questa Tutto cominciò in Frinii Venezia Giulia grazie alla spinta emotiva di alcuni produtto- ri interessati al recupero di qualità > La prima svolta tecnica fu l'uso dei fermentini di acciaio inox > Negli anni Sessanta il bianco spopolava, magli italiani chiedevano vini giovani e un po' vivaci > II Vintage Tunina di Jermannfu il primo ad andare contro- corrente > Oggi questo mercato conta oltre 600 etichette e nessun altro Paese al mondo o può vantare una varietà così ampia come la nostra CESARE PILLON Fu mezzo secolo fa, in Friuli, che per il vino bianco italiano scoccò la scintilla della rivolu- zione: una rivoluzione che l'avrebbe avviato sulla strada dell'eccellenza. Quella svolta era solo un primo passo, ma fece scalpore: mise fuori gioco i bianchi carichi di colore, alti di gradazione, piatti e senza fascino, e li sostituì con vini più moderni, color paglierino tenue, dai profumi fre- schi e fruttati, di facile digeribilità e dal gusto più vivace, pieno di verve. Che cos'era successo? Mario Schiopetto, uno dei padri del moderno vino friulano insieme a Livio e Marco Fellu- ga, rievocando anni dopo le motivazioni di quel rivolgimento, spiegò d'aver preso l'iniziativa spinto dal desiderio di recuperare la qualità dei vini del passato, trascinata verso il basso dal processo d'industrializzazione della regione: «I vigneti erano stati spopolati dal reclutamento di mano d'opera nelle fabbriche di sedie e di mobili sorte nell'Udinese», spiegò, «e i pochi vi- gnaioli rimasti, pilotati dalle industrie vinicole, chepagavano le uve secondo i gradi alcolici che ne avrebbero ricavato, coltivavano soltanto le varietà più remunerative, da cui si traevano vini ad alta gradazione, completamente deserti di qualità organolettiche». -
Varietal Appellation Region Glera/Bianchetta
varietal appellation region 14 prairie organic vodka, fever tree ginger glera/bianchetta veneto, Italy 13 | 52 beer,cucumber, lime merlot/incrocio manzoni veneto, Italy 13 | 52 14 prairie organic gin, rhubarb, lime, basil 14 brooklyn gin, foro dry vermouth, melon de bourgogne 2016 loire, france 10 | 40 bigallet thym liqueur, lemon torrontes 2016 salta, argentina 10 | 40 14 albarino 2015 rias baixas, spain 12 | 48 foro amaro, cointreau, aperol, prosecco, orange dry riesling 2015 finger lakes, new york 13 | 52 14 pinot grigio 2016 alto-adige, italy 14 | 56 milagro tequila, jalapeno, lime, ancho chili salt chardonnay 2014 napa valley, california 14 | 56 14 sauvignon blanc 2015 loire, france 16 | 64 mount gay silver rum, beet, lime 14 calvados, bulleit bourbon, maple syrup, angostura bitters, orange bitters gamay 2016 loire, france 10 | 40 grenache/syrah 2016 provence, france 14 | 56 spain 8 cabernet/merlot 2014 bordeaux, france 10 | 40 malbec 2013 mendoza, argentina 13 | 52 illinois 8 grenache 2014 rhone, france 13 | 52 california 8 sangiovese 2014 tuscany, Italy 14 | 56 montreal 11 pinot noir 2013 central coast, california 16 | 64 massachusetts 10 cabernet sauvignon 2015 paso robles, california 16 | 64 Crafted to remove gluten pinot noir 2014 burgundy, france 17 | 68 massachusetts 7 new york 12 chardonnay/pinot noir NV new york 8 epernay, france 72 new york 9 pinot noir/chardonnay NV ay, france 90 england 10 2014 france 25 (750 ml) friulano 2011 friuli, Italy 38 gruner veltliner 2016 weinviertel, austria 40 france 30 (750 ml) sauvignon -
Determining the Classification of Vine Varieties Has Become Difficult to Understand Because of the Large Whereas Article 31
31 . 12 . 81 Official Journal of the European Communities No L 381 / 1 I (Acts whose publication is obligatory) COMMISSION REGULATION ( EEC) No 3800/81 of 16 December 1981 determining the classification of vine varieties THE COMMISSION OF THE EUROPEAN COMMUNITIES, Whereas Commission Regulation ( EEC) No 2005/ 70 ( 4), as last amended by Regulation ( EEC) No 591 /80 ( 5), sets out the classification of vine varieties ; Having regard to the Treaty establishing the European Economic Community, Whereas the classification of vine varieties should be substantially altered for a large number of administrative units, on the basis of experience and of studies concerning suitability for cultivation; . Having regard to Council Regulation ( EEC) No 337/79 of 5 February 1979 on the common organization of the Whereas the provisions of Regulation ( EEC) market in wine C1), as last amended by Regulation No 2005/70 have been amended several times since its ( EEC) No 3577/81 ( 2), and in particular Article 31 ( 4) thereof, adoption ; whereas the wording of the said Regulation has become difficult to understand because of the large number of amendments ; whereas account must be taken of the consolidation of Regulations ( EEC) No Whereas Article 31 of Regulation ( EEC) No 337/79 816/70 ( 6) and ( EEC) No 1388/70 ( 7) in Regulations provides for the classification of vine varieties approved ( EEC) No 337/79 and ( EEC) No 347/79 ; whereas, in for cultivation in the Community ; whereas those vine view of this situation, Regulation ( EEC) No 2005/70 varieties -
2014 Capitel Nicalo'
2014 CAPITEL NICALO’ Valpolicella DOC Superiore This wine is made from red grape varieties grown on the Moraine Hills in the heart of Valpolicella. This wine is made in a traditional Veronese manner: raisin-drying of the grapes. 30% Corvina, 30% Corvinone, 30% Rondinella, 10% Rossignola, Oseleta, Negrara, Dindarella. The effect is partial dehydration: the grapes, placed in crates for about one month, lose about 8-10 % of their weight. This water loss naturally enriches the sugar contents of the grapes, their dry extract, and the colour of the wine. Pre-fermentation aromas are formed during drying. These subsequently blend with fermentation aromas and, above all, with tertiary aromas coming from aging the wine in wooden barrels. Vineyard Notes: Soil: moraine clay and limestone. Vine density: 5500 vines per hectare. Vineyard age: 20 years. Cultivation: Guyot. Pruning: 12 buds/plant. Production: 9000 kg/hectare. Winemaking Technique: Grape harvest: end of September, beginning of October. Grapes drying in fruit storage structure: 1 month. Alcoholic fermentation and maceration: 14 days/temperature 28° C. Malolactic fermentation Ageing: in Slavonian oak barrel for 1/1,5 years. Bottling and bottle ageing: 6 months. Description Of The Wine: Color: strong ruby red. Clear and transparent. Bouquet: intense and elegant: fruit aroma (currants, black cherries) with the vanilla and tobacco of Slavonian oak. Flavor: good body, good structure, lively acidity and alcohol content well balanced with tannins. The after taste confirms the notes in the bouquet. A complex and elegant wine. Suited for ageing: 7/10 years. Combinations: Can be enjoyed throughout the meal, from pasta to cheeses. -
There Has Never Been a Better Time to Drink Wine. It Is Being Produced in a Wide Array of Styles, Offering an Unprecedented Level of Fun and Pleasure
There has never been a better time to drink wine. It is being produced in a wide array of styles, offering an unprecedented level of fun and pleasure. Our wine program has been designed to make the most of this. The wine list is organized by flavor profile, varietal, and theme. This allows you to choose how you would like to read it. Skim along the right side of each page to select a wine based on varietal or flavor profile. Alternatively, take some time to read the text on the left hand side of the page and select a wine based on a theme. Finally, we invite you to engage both your server and sommelier in dialogue about the wine list. TABLE OF CONTENTS by flavor profile BUBBLES p. 7 to 13 WHITES Crisp & Clean, Light & Lean p. 13 to 15 Floral, Aromatic, Exotic p. 17 to 27 Full Bodied, Rich & Round p. 29 to 35 REDS Low Grip, High Pleasure p. 37 to 47 Dry, Aromatic, Structured p. 49 to 71 Black & Blue p. 73 to 75 SWEET Sticky and Sweet p. 77 2 TABLE OF CONTENTS by varietal WHITES Alsatian Noble Varietals p. 27 Chardonnay p. 29 to 35 Chenin Blanc p. 13 Grüner Veltliner p. 19 Kerner, Muller-Thurgau, Sylvaner, etc. p. 25 Riesling p. 13 & 27 Sauvignon Blanc p. 15 Fantasy Field Blends p. 23 Friulano p. 17 Malvasia Istriana, Vitovska, Ribolla Gialla p. 21 Macerated Wines p. 21 REDS Rosé & Barbera p. 43 Cabernet Sauvignon, Merlot & Cabernet Franc p. 49 to 55 Corvina, Rondinella & Molinara p. -
French Alps by Wink Lorch Sample Contents and Chapter
WINK LORCH WINES OF THE FRENCHJURA ALPS WINESavoie, Bugey and beyond with local food and travel tips with local food and travel tips WINK LORCH SECTION HEADER WINES OF THE FRENCH ALPS BY WINK LORCH SAMPLE CONTENTS AND CHAPTER Copyright © Wink Lorch 2017 Map: Quentin Sadler Photographs: Mick Rock (opposite, contents, 8 top and 11) and Brett Jones (page 8 bottom, 10, 12 and 13) Due for publication: November 2017 Enquiries: [email protected] ©www.winetravelmedia.com COPYRIGHT WINES OF THE FRENCH ALPS A secret Mondeuse vineyard high above Lac de Bourget in Savoie. 3 WINES OF THE FRENCH ALPS SECTION HEADER Contents INTRODUCTION PART 3 PLACES AND PEOPLE – Author’s acknowledgements THE WINE PRODUCERS Savoie PART 1 SETTING THE SCENE Isère The wine regions in context Bugey A history of wine in Alpine areas Diois Movements and people that have influenced the wines today Hautes-Alpes The future for French Alpine wines and their producers PART 2 ALL ABOUT THE WINES The appellations PART 4 ENJOYING THE WINES The terroir – geology, soil types and climate Grape varieties and the wines they make AND THE LOCAL FOOD Growing the grapes French Alpine cheeses Winemaking Other food specialities Sparkling wines French Alpine liqueurs © COPYRIGHTVisiting the region APPENDICES WINES OF THE FRENCH1 Essential rules for the wine appellations (AOC/AOP) ALPS 2 Vintages 3 Abbreviations, conversions and pronunciations 4 Glossary Bibliography Index Kickstarter backers Image credits 4 JURA WINE The wine regions in context ‘Savoie, Bugey and beyond’ was In wine terms (and in food and tourist never going to make a good book title, terms too), Savoie encompasses the hence the more flexible Wines of the two French departments of Savoie and French Alps, but even this has involved Haute-Savoie. -
© 2019 Amasub.Com – Amarone by Subscription
Winery: Scamperle della Rosa, Fumane Wine: Amarone della Valpolicella Classico Vintage: 2010 Price Category: $. We sell the 2010 vintage for €35 at AmaSub. Vivino Rating: 4.4 Aerating: Carafe two hours before you start to enjoy it. Tasting Notes: Dark berries. The 2010 vintage is on the dry side of an Amarone, older vintages have been sweeter. Soft tannins, low acidity. I highly recommend to pair this wine with pasta or a nice steak. Owners: The Scamperle family is running a very nice restaurant in the center of Fumane – Alla Rosa Scamperle. Their pasta and bistecca dishes are very good, and in summer you can sit outside on a very nice terrace and taste their and other Amarone wines. The other passion of their son Andrea is producing wine from classic Valpolicella grapes. They cultivate five hectares in Fumane, San Pietro and Cavalo. Other wines from the winery: Valpolicella Classico and a Ripasso Winery: Provolo Società Agricola Semplice di Provolo Marco & C., Mezzane di Sotto Wine: Amarone della Valpolicella Vintage: 2010 Grapes: Corvina, Rondinella, Oseleta Price Category: $$. We sell the 2010 vintage for €45 at AmaSub. Vivino Rating: 4.4 Aerating: Carafe for one hour before you start to enjoy it. Tasting Notes: Vanilla, oak and dark berries. Dry and soft in tannins, perfectly paired with a nice steak. But you can also enjoy it stand alone. Owner: Family Provolo is a very down to earth producer of fine wines in Mezzane di Sotto. There is no Chichi in whatever they do, all energy goes into their wines. Other wines from the winery: Gino (Rosso Veronese, named after the father of the owner), Campotorbian (Valpolicella Superiore Ripasso DOC) and Entis (Veronese IGT) are some of the nicest wines below €20.00 I tried so far. -
Signature Cocktails Classico Mocktails
signature cocktails Punt e Sol 90 Mrs Negroni 110 Punt e Mes vermouth, Aperol, Beefeater gin, Lillet Blanc, Aperol, crème brûlée syrup, lime juice, red currant mint, ginger beer Capitano Milla 110 Havana’O Fashioned 120 Chamomile infused Luxardo gin, Havana Club 7yrs, Xocolatl Mole Peychauds, Green Chartreuse, lemon bitter, orange bitter, coffee mist juice, vanilla syrup, eggwhite, rosemary Sparrow 95 Rosalina Secco 90 Amaro Montenegro, pineapple juice, Absolut vodka, Chambord, rose syrup, lemon juice, sugar syrup grapefruit juice, prosecco Classico Old Fashioned 90 Margarita 100 Ballantine’s, brown sugar, Olmeca Blanco, lime juice, Angostura bitter Cointreau, sugar syrup Negroni 110 Whiskey Sour 90 Beefeater, Campari, Ballantine’s, lemon juice, contratto bitter egg white, sugar Moscow Mule 100 Cosmopolitan 120 Absolut vodka, lime juice, Absolut vodka, Cointreau, Angostura bitter, ginger beer lime juice, cranberry juice mocktails 60 Basil Beauty Milano Iced Tea Passion fruit puree, lemon juice, Jasmine tea, lemon juice, lychee lime juice, coconut syrup, puree, lemongrass, vanilla syrup pineapple juice, basil Rosemary Blueberry Smash Blueberry, rosemary, agave, lemon juice, soda water No service charge. All tips go to our staff. 2 3 by the glass White Soligo Pinot Grigio DOC 2018 (Pinot Grigio, Veneto) 75 Blanc, Chardonnay Oltrepo Pavese DOC 2017 120 (Chardonnay, Lombardy) Suavia Soave Classico 2017 (Garganega, Veneto) 100 La Cantina Cellaro Luma 2017 (Grillo, Sicily) 90 Red Tedeschi Valpolicella Superiore 2016 70 (Corvina, Corvinone, -
Catalogo Prodotti Condizioni Generali
CATALOGO PRODOTTI CONDIZIONI GENERALI La Famiglia Gregoletto vanta una lunga tradizione nel mondo del vino, come possono testimoniare alcuni documenti che indicano come, già all’inizio del Seicento, questa coltivasse la vite sulle colline di Premaor di Miane. Ad accentuare il carattere storico c’è l’edificio che ospita la cantina, ricavato da una struttura seicentesca. L’attività enoica della famiglia ha avuto un notevole impulso soprattutto nel dopoguerra, grazie a Luigi Bene e fedelmente Gregoletto, che ha iniziato a produrre vino secondo criteri di qualità e tipicità. Oggi l’azienda possiede diciotto ettari di terreno vitato, allocati in media e alta collina, nei comuni di Miane, San Pietro di Feletto e Refrontolo. La vendemmia avviene manualmente in momenti diversi in modo da ottenere la maturazione ideale dei grappoli (vendemmia differenziata). L’uva viene pigiata in giornata e i mosti ottenuti vengono tenuti divisi per luogo di provenienza. Nella primavera successiva alla vendemmia il Prosecco viene imbottigliato in tre diverse versioni: il tranquillo, che i Gregoletto hanno sempre considerato la gemma di famiglia, lo spumante Extra Dry ed il frizzante. Il Prosecco frizzante viene prodotto con il metodo della fermentazione naturale in bottiglia “sur lie”. L’azienda produce, oltre al Prosecco e al Verdiso dei Colli Trevigiani IGT, il Merlot dei Colli Trevigiani IGT, il Cabernet del Colli Trevigiani IGT, il Colli di Conegliano DOC Bianco e Rosso, il Manzoni Bianco dei Colli Trevigiani IGT e la Grappa di Prosecco. Su appuntamento è possibile assaggiare i vini prodotti dall’azienda, visitando così la sala degustazione, la cantina e la fornita biblioteca di libri storici legati alla enologia e alla viticultura. -
Valpolicella, Italy
PETER DRY Valpolicella, Italy PETER DRY Vineyards of the World Pergola veronese. ALPOLICELLA is part of the Veneto Region of north vineyards are mainly located in the Classico and Valpantena east Italy. Perhaps more than 100 years ago, this zones. The Classico zone (12 km × 8 km) takes up the western V may have been a picturesque region. Today, portion of Valpolicella, close to Lake Garda, whereas unfortunately, the panoramic view of the vineyards, from the Valpantena is in the east. The Classico zone is made up of foothills of the Lesini Mountains to the north, is spoilt in three main valleys: from west to east, Fumane, Marano and many places by a patchwork of unattractive industrial Negrar. All are open to the north and thus cool winds funnel development. Valpollicella literally means ‘valley of many down from the mountains. Fumane is the most open valley cellars’. This part of Italy is best known for production of and produces the ripest fruit. Marano is the most narrow, with large volumes of relatively cheap wine, both dry red wine fewer desirable southerly aspects. Negrar has some of the best (known as Valpollicella) or dry white (known as Soave). sites, but this positive aspect is offset by the higher proportion However, as a quality region, the reputation of Valpolicella of the lesser quality Molinara variety. Sant’Ambrogio is a rests on its famous wines made from dried grapes, i.e. semi-valley, open to the west and most influenced by the Recioto and Amarone. moderating effects of Lake Garda, just a few kilometres away. -
Franck Peillot Profile
Franck Peillot Profile The Bugey is small viticultural area whose fame doesn't extend much farther than the city of Lyons, where its sparkling Cerdon and Montagnieu have long been staples in bistros. Located in the eastern part of the Ain department, which is better known for its poulet de Bresse (the only French poultry with its own AOC) and its freshwater fish, the Bugey is a series of low altitude hills forming the most southern tip of the Jura range. In distance, it is closer to Savoie than to viticultural Jura, so, if mentioned at all, it is often considered a part of Savoie. Winemakers in the Bugey beg to differ. They feel that their region has a soil and a climate all its own, which produce wines found nowhere else in France (Cerdon being the less obscure example of Bugey's originality). Montagnieu is a village south of Cerdon, with premières côtes overlooking the Rhône valley, and most of its production is a white sparkling wine made from Chardonnay, Roussette de Savoie, Gamay and Jacquère. The grape Roussette is called Altesse locally, and it survives in the Bugey in a few patches of old vines, for it is not as hardy, reliable and productive as others. Only two young winemakers in Montagnieu, Franck Peillot and Benoît Dumont, produce still wines exclusively from this grape. By law, the wine, Roussette du Bugey, can contain any white varietal, in any proportion. That's why Peillot's is labelled 100% Altesse. Peillot, who took over his family estate five years ago, carries on the work of 4 generations before him.