We're back, after missing last year, the Vinitaly in Verona.
This Vinitaly of "poison", we had a hit and run. Unfortunately work commitments did not allow us a more detailed visit.
The impression was of a certain "nervousness" among workers, due mostly to the news appeared in newspapers by some "sensational journalism" that tries to fill more than the news pages of the newspapers, that the serious insight into the problem.
Pull news generalized scattering dung Product Made just in Italy during an international event so important, it makes me think of something else.
Scams have always existed, both in Italy and around the world, to write, particularly during the Vinitaly, so sensationalist and sloppy, it reminds me of a show of Aldo, Giovanni e Giacomo, when Jack was playing on this Tafazzi who put the hammer on Zebedee.
I copy and paste the intervention of an expert biochemist friend:
Article: "The two acids, along with other carcinogens, do not kill immediately, but do so gradually, subtly."
Apart from that it is not clear which of carcinogens speak, 'is history acids that "kills gradually, subtly" is a crazy shit. Or do you drink the pure acid and die in agony Almost immediately burn the entrails, or (as is this case) you have the products of neutralization of these acids, ie chlorides and sulphates. I do not know that pasta sauce gradually kill or beer from Burton-on-Trent. Alcoholic.
Article: "Hydrochloric acid, commonly called muriatic acid, can cause severe burns if it ends on the skin, if swallowed, is devastating."
Yes, of course, pure. But the wine will never be pure. If you dilute too little, make acid the wine, but not still drink it. If you neutralize, you make it salty, and idem.
Do I understand the facts. This would be, from what I understand, a case of sophistication where we wanted to add sucrose. Why was not this discovery, it is converted sucrose into glucose + fructose. This operation is done normally with acids (or enzymes), such hydrochloric or sulfuric acid. You get the so-called "invert sugar", very common ingredient in pastries and no one has ever (rightly) had nothing to say. At this point it is the syrup used to sweeten wine. If so, this is a serious case of fraud, but there are no health hazards.
As for "fertilizers" (who knows what difference is there ...), I do not comment because the article does not give you any item (such as what, why put them in wine, etc.).
As regards the matter instead of Brunello, blended with international varieties, is ancient history.
always know that the market prefers wines piaciosi "and always know that Brunello is anything but" piacioso.
Trying to make a wine more appreciated by the international market is a goal that large (defined as the number of bottles produced) producers have always pursued. The fact
to do so outside the law is indeed a story, but you could also give at another time, IMHO.
Returning to Vinitaly, we present a few notes, very short, the wines tasted so fast.
Valtellina: Nino Negri booth, there was the usual crowd, so we were able to sample only Sassella The Tense 2004, good, elegant as usual, good flavors and smooth tannins.
A side was the stand Sandro Fay, desert (the mysteries of marketing), so we managed to taste almost the entire production:
Nebbiolo 2006, just bottled especially for the Vinitaly, still slightly tannic, but still elegant and with a great bouquet.
La Faya 2005, fancy name for this blended from grapes Nebbiolo, Merlot and Shiraz, a wine easy, fragrant, soft, a glass light but pleasant. The Wisteria
Sassella 2005, on a more fruity wine, a little less acid in the following, but is extremely clean.
Valgella Ca Morei 2004, great Valgella, a bouquet and clean, very clean both the nose and palate, very elegant. Afterwards we tasted the 2005, even this very good, although seemed a little "brick", if I pass the time, perhaps due to the vintage warmer.
Valgella Carteria 2004, as the Ca Morei, all with a pleasant if you can more, the same can be said for the year 2005.
Sforzato Ronco del Picchio 2004, could do no wrong and did not do so, despite its strength, it is still the characteristic elegance of the wines from Sandro Fay.
We then tasted something from Rainford, but both the Grumello Sassella had the feeling that wine is not very clean.
A stop in Franciacorta to clean our mouth has brought us to where we stand Vezzoli tasted the Brut, maybe even better than usual, a bit subdued but I found the Saten and the Rose.
We then moved to Veneto to sample the production of Fasoli Gino, organic producer for many years recently passed to the biodynamic without advertising it too.
Borgoletto Soave 2007, vinified in stainless steel, usually floral expression, good bouquet, well balanced wine, very nice.
Liber 20004, juice of Garganega collection in early September, carried out with the crushing force of gravity alone. A good acidity which will allow a long-aging, I do not really liked especially the nose, not very wide.
Soave Pieve Vecchia 2005, grapes harvested in three times to capture the ripeness of the grapes, deep golden color, full body, acidity is not too high. In 2006, after he had tasted pù a greenish color, but a more floral bouquet and acidity higher, IMHO the most elegant and enjoyable.
Valpolicella 2006, half wood, half in steel, a brilliant ruby \u200b\u200bred color, nice bouquet of fresh fruit, smooth tannins in the mouth and ready.
Valpolicella Ripasso 2004, large wood, smooth and pleasant, a nice wine.
Amarone 2003, dark, but bright aromas of ripe fruit without being marmelade, good body, a wine very correct.
Alteo Amarone, Corvina grapes and a little Corvinone. Over-ripe grapes and then dried, an atypical Amarone, with a residual sugar that is being noticed on a price range maybe a little high.
We then moved on to taste the wines by Pevarello.
Estate Kornell Cosmas Sauvignon 2007, seemed to drink the La Foa, a typical push at the highest, a perfect wine, IMO will talk about him.
Increasingly Kornell the Gewürtztraminer Damian, on the contrary almost atypical. The faint aroma, dry, it was hard to baptize a gewurtz.
Meroi Chardonnay 2006, the wood feels all right, but it is well balanced and quality, a great Chardonnay.
Poully Smoke Pabiot 2006, a base wine, which has its good value for money, but honestly I expected a Poully some little thing more.
Serro 2005 Az.Il Mottola, 60% Merlot, 25% Cabernet Franc, 15% Cabernet Sauvignon, nice wine, to drink too quickly.
Sassonero Cà Lustra 2006 Villa Alessi, Merlot. Ready but with the possibility to refine a few more years. A good glass of wine for those who like Merlot.
Kornell Cabernet 2005, I find it hard to fully appreciate the South Tyrolean red wines that are not natives, they are so good that make me think of the original Bordeaux and in this comparison. This has a dark garnet color, bright, bully tick in the pepper mouth, the tannins well balanced cone with the soft part of the wine, a nice wine, but always leaves a but ...
Sassotondo 2007, most beautiful fruit, a wine very pleasant though, too easy.
Reserve San Lorenzo 2005, ciliegiolo, IMHO, is not wine reserves, as it is pleasant fresh and fruity, just so confusing mass of different Tuscan wines aged in barrels when it is in this version.
Rosso di Montalcino Poggiolo - Terra Rossa, a good red, but without infamy and without praise. Brunello di Montalcino
Poggiolo - Terra Rossa Brunello a good, simple, but with a good body and a pleasant tannins, very smooth, I did not remember from the time Brunelli.
Badie Filip Miani Merlot, that is, the name affect the description, but the wine is really great. A Merlot of rare elegance that refuses piacioso typical of the type, for make a wine out of other categories.
Champagne Diebolt - Cramant Vallois, a village in the town of Epernay, famous for its Chardonnay. Brut base does not make me mad, though I know that someone, a lover of certain types of oxidation, may like the Blanc de Blancs is far superior, fine and elegant, it makes you forgive the horrible label!
A jump from Elio Altare could not miss, its wines make me crazy, so I only say that I have tasted only the base, Nebbiolo, Dolcetto and Barolo, there's the piece, never wrong.
In the same area we sampled a small producer of Soave, Tamellini, two brothers who work before everything in the vineyard, you can tell from their hands. The product would give them is really very good, both the basic and Le Bine de Costiola, wines are impressive, especially Le Bine, from vines of 40-50 years collected in several stages until the late harvest. Recioto then something incredible complexity, breadth and persistence.
Since we heard was standing by the wines of Antonio Terni, The Terraces.
Rosso Conero 2006, good base, but still far behind in upgrading.
Blacks Sassi 2004, a large Montepulciano, ready, but capable of further refinement, great balance with a nice body. In 2005, however, is due out in autumn ready, perhaps dependent on the vintage warmer.
Vision of J. (ohanna) 2004, a selection of Montepulciano in purity, not for nothing is selected, his best quality wine.
Chaos 2005 blend of Merlot and Montepulciano, a beautiful color and a bouquet and consistent. The mouth is very nice.
Chaos 2004 is also added to the blended a small amount of Shiraz in 2005 because there had not come good. Perhaps more than ready in 2005, certainly more elegant and harmonious.
Planet Waves Montepulciano and Merlot, a wine made at the request and signed by Bob Dylan, but IMHO that is not on par with other best of Antonio Terni.
We then made a succession of Morellino di Scansano, at the Consortium of Producers, an excellent way to taste several wines without spending too much time. For brevity
attached to the name of the wine just a vote of 1 to 10.
Belguardo, Mazzei
Ghiaccioforte 6, 7 Hermitage
Col Berry, 8 birds as
Hills, La Selva, 9
Petramora, Estate Petramora, 4
Colle Spinello, 6
Poggio al Lupo, 8
Roccapesta, 7
Marteto, Bruni, 5
Podere 414, 6
Nibbiale Poggio, 7
Another overview with regard to the Liguria
Pigato:
Valley Ponci
Noberasco 5, 4
Giobatta Aimone, 7
Ramoino, 7
Cygnus Gorleri Poggio, 7
House Praia, 6
Cinqueterre:
Forlini Cappellini, 4
storming, 7
The Polenza, 6 1 / 2
Poduttori 5terre Costa de Campu, 5
Buranco, a label that did not know (the label, not the manufacturer), 6
Last visited the pavilion Friuli
On the advice of PPP
we tasted the wines:
Simon of Brac, a young producer Brazzano Cormons
Pinot Grigio maceration three days on the skins gives the wine a deep color, almost pink, the wine is pleasant, cool and with a beautiful bouquet.
Simon Blanc, Tocai, large nose with a lovely straw color turns to light green, the taste is full and very pleasant.
Malvasia, Tocai the same color, too bad for a little low on the nose, the taste is still pleasant.
Magnum Pinot Grigio, the same as in 0750, but only for this type of bottling maceration on the skins lasted 18 days, then almost a wine-making "red". Very special wine, but pleasant too, with a little more body, easy to get it going throughout the meal.
Cabernet Franc, still very young, a simple wine in a few years will give their best.
Merlot, try a bath, is the company's top wine, dark ruby \u200b\u200bcolor, great body and has a remarkable structure. really good.
Elizabeth Bracco, also a young producer Brazzano, makes a wine, Ultimo (is the name of wine) from grapes Tocai Tocai from the last vineyard in 1946, really interesting. These Tocai, which now, unfortunately, can no longer call it that, are back to being the flagship of enology Friuli. Great aromas, large extracts, great wines.
Bracco White, a blend of Tocai and Sauvignon with a remarkable aroma, good structure and good body, really nice.
Pinot Blanc, a well made wine, but that has no particular distinction from other excellent Pinot Blanc produced in the area.
Red Refosco dal peduncle, sample from the pool, very nice, if not lost in freshness, and a large glass of wine.
Finally we tasted the two wines produced by Zuani. Both blend of Chardonnay, Pinot Grigio, Sauvignon and Tocai, only one is steel, the other is a passage in small wood. A bouquet for both, particularly fresh for the first, while a wood very well mixed for the second. Producing a very interesting to follow.
At this point, Manuel was dead tired and so I said goodbye to Sandra, who had joined us in the afternoon and with whom I apologize for leaving him here alone, but as you know when a woman is tired, it becomes boring, and there I went home, but before passing on to Perbellini Bovolone to buy some puff pastry in the coming days we will sweeten the Wine dinners.
Hello Stefano
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