Whether you're new to this interesting subject, or whether your understanding is large but piecemeal, this short book will be a solid, readable guide. It will encourage you to explore further the delightful pastime that is wine. Patricia Avla takes us from the ancient traditions of winemaking, to modern bottling and storing. We learn the different ways of processing the grape, and the array of wines that results, those known to us all - the Cabernets and the Chardonnays - and those we might be e
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With more than 3,000 entries on every aspect of wine from vine pests to specific grapes, this hefty tome has something for both the seasoned connoisseur and novice alike. Edited by one of today's premier wine columnists, the work covers all aspects of wine, travelling back in time to early Greece to examine wine's role in Dionysian revels, then returning to today's wine centers to explore all aspects of wine appreciation. A full third of the book is dedicated to specific wines and wine-pr
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We have reviewed many Italian wines and at least two Chiantis, one that cost about $ 20 and another at half the price. As you may well know, Chianti has evolved over the years and what was once considered a mere table wine now shares Italy's top wine designation with both great and not so great wines. This Chianti has broken with tradition; it is made from organic grapes and is not aged in barrels. Furthermore, it is Certified Organic by the Italian agency ICEA, Instituto Certificazione Etica e Ambientale (Institute for Ethical and Environmental Certification).
The producer La Castellaccia is located in Tuscany halfway between Florence and Sienna. They use organic fertilizer and the grapes are hand picked. Check out their website for more information on their production process. Interestingly enough these people also run a stud farm for a horse breed that originated in Turkmenistan.
OUR WINE REVIEW POLICY All wines that we taste and review are purchased at the full retail price.
Wine Reviewed La Castellaccia Chianti Colli Senesi 2007 13.7% alcohol about $ 15.50
Let's start by quoting the marketing materials.
Description: Our Quality Assurance Laboratory has determined this wine contains 25 mg/L of free sulphur. Tasting Note: Generous and finely made using traditional Chianti grapes of Sangiovese, Canaiolo and Ciliegiolo, from the Siena hills, this Chianti breaks with tradition by using no oak ageing. There are intense aromas of blackberry, blueberry and spice. Dry, excellent fruit core with an equally impressive freshness for balance. Full-bodied with a long fruit-forward finish. Almost New World in style. Enjoy with spaghetti and meatballs. (VINTAGES panel, Nov. 2008) And now for my review.
The first sips indicated quite a bit of fruit. There didn't seem to be any tannins. The initial food pairing involved an overcooked commercial barbecued chicken breast, a tomato and garlic salsa, and potatoes roasted in chicken fat. In the presence of the meat the wine was a bit thin but spicy. With the salad the wine's fruit started to come out. In the presence of the potatoes the wine's acidity was brushed with harshness but I did taste some black cherry.
The second pairing involved slow-cooked beef ribs with sliced potatoes. The Chianti was harsh and not at all round. There was some tobacco but I also noticed an aftertaste. I swirled the wine vigorously to get rid of the aftertaste but then the Chianti became thin. When I added some jalapeno sauce to the meat the wine actually improved, showing more fruit.
The final meal centered around a Middle-Eastern specialty kube, also called kibbeh. This is ground beef in crushed bulghar jackets with an acidic broth containing Swiss chard. I tasted some tobacco and the wine was fairly round, but thin.
Probably the best part was the cheese pairings. When tasted with a yellow cheddar, the Chianti was round and fruity. The tannins weren't present. With a Swiss emmenthaler the wine picked up a bit.
Final verdict. I would not buy this wine again. Except for the cheese, the pairings were not quite up to snuff. The bargain Chianti was better, independent of the price. Maybe I miss the oak.
Levi Reiss has authored or co-authored ten computer and Internet books, but really prefers fine Italian or other wine, with good food and company. He loves teaching computer classes at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of wines and new sections writing about and tasting organic and kosher wines. His Italian travel website is www.travelitalytravel.com .
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This will be our third Greek wine review. The first was a sweet wine from the island of Samos. Then came a red from the island of Crete also made by today's producer. Now we continue with a white from the Peloponnesian peninsula. This particular wine comes from pink Rhoditis grapes in the foothills near Patras at an elevation of about 650 to 1500 feet (200 to 450 meters). The producer Kourtaki has the largest wine production facility in all Greece, which is not surprising when you consider that it is the largest producer in the country. What may be surprising is that they are the first in Europe to use the patented "Crystal Flow" wine stabilization method. There is a lot happening in the world of wine, and Greece is no exception. By the way, should you so desire they still bottle and sell that classic standby, Retsina. Don't look for a review of Retsina here.
Ever. And yes, I have tasted it.
Wine Reviewed Kourtakis Kouros Patras 2008 11.9% alcohol about $ 10 Let's start by quoting the marketing materials.
"Tasting Note : Straw/lemon yellow color; lanolin, lemon and mineral aroma; crisp apple & lemon flavor; light body; crisp finish. Serving Suggestion : Pasta salad & olive oil dressing; fried seafood" And now for my review.
At the first sips the wine presented refreshing acidity. It was lemony. The initial meal centered on a soy-barbecued chicken breast. The wine showed strong lemon with good acidity. It was tasty. I got the feeling of the Greek seaside. The meal included an old favorite of mine, potatoes roasted in chicken fat. (The Greeks do their roasted potatoes differently.) The wine cut the grease.
With a white corn and black bean salsa the wine's acidity picked up but its fruit descended. With the dessert of fruit juice candy I got the lanolin that I had been promised.
The next meal involved a packaged eggplant rolatini with tomatoes, ricotta and mozzarella cheese that I slathered with grated Parmesan Cheese. This wine presented strong lemon flavor and acidity with a moderate length. Dessert was a high-quality, French lemon pie with a buttery crust. The wine was thin and yet pleasant. The two lemons meshed.
My final meal involved an omelet perked up with garlic powder and crushed chillies. The wine was pleasantly acidic and round with a side of moderately spicy guacamole. The wine became more acidic but remained pleasant and refreshing. This was a summer terrace wine. Before the traditional two cheeses I enjoyed some Matjes herring. The wine became sweet with a delicate lemon flavor. This was a pretty good pairing.
The first cheese was a local Provolone. This relatively flat cheese managed to weaken the wine. With a nutty Swiss, the wine wasn't very present and not worth wasting on the cheese.
Final verdict. I have no plans to buy this wine again. There is just too much competition out there. But it did come close. Why can't they do better?
Levi Reiss authored or co-authored ten computer and Internet books, but prefers drinking fine wine with the right foods and people. He teaches computers at an Ontario French-language community college. His global wine website www.theworldwidewine.com features a weekly review of wines and new sections writing about and tasting organic and kosher wines. Visit his Italian travel website www.travelitalytravel.com.
Part 2. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Ted Delorme. Playlist for Candide by Voltaire: www.youtube.com Video Rating: 4 / 5
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