Tag Archives: Italian wine

It is pink! It is dry! It is PINK and BOOZY!!!! IT’s real tasty Bardolino yo

24 Apr

Okay so let us OVERCOME our SKEPTISCISM!! The famed wine from ye olde Veneto is Valpolicella. Which is Corvina, Rondinella, Molinara and possibly other -a– grapes. And then within the region…nearby! Is Bardolino. With its Bardolino Chiaretto rosé and fuck if I do not love an underdog rosé. Let us get the fuck into Chiaretto.

LET US ALL GIVE AT LEAST AN AIR KISS TO BARDOLINO CHIARETTO!!

Muah, muah dahlingzzz.

2015 Corte Gardoni  Chiaretto

It was real good shit.

That is so articulate.

Okay so it is not groundbreaking nor will it make you..I dunno. Swing from the chandelier?! The only thing to ever make me swing like that is Sia’s Chandelier and tharrrr is dancing in that link, so that is where I am but this wine was in the omg come on pink wine skeptics let us have a lark. If not a swing…

Okay let us just say inspiration! This wine you taste and wanna dance!!! You wanna move. Waggle your hips and bob your head and maybe some wine ARSEhole will say what Bardolino?! Chiaretto?!  Are you kidding?

And. 

I. 

Say: I say I have been pursuing Corvina-grape nirvana some time so let us all dance like we were in a Sia vid together. That would be magic.

Sans magic I will give you fucking boring shit—Wait…just get in!

If you want my credential analysis-stuffs to make you feel qualified in finding this and serving this loveliness–I’m recommending it with my WSET (Wine and Spirit Educational Trust level 3 credentials:

Eye: clear. medium peach. medium tears whatever the fuck most of us do not know about tears.

Nose: clean, medium plus peaches, raspberries and pomegranate. youthful cause duh it is only a couple years.

On zee tongue!!More of the nose. The acid is medium plus and the alcohol is also so (checking–it is 12% so yah more than medium SCORE!) and no tannins obvi. Other than all this this is a generic but I’d drink the hell out of it stuff…Because there is a hint of fucking strawberries in sorbet or even perhaps sherbet?! So all is to say this rosé is worth your time in the night. The finish goes on and on, so you say of it, it is all the bullshit plus some textured vanilla and thyme like maybe there was an herb in there some…time. But generally…

Let us get into this PINK! PINK IS THE STUFF!!!

Into the night! With pink.

Let us dooooo it.

Pink. Love. Hearts n stuff. 💕💕💕💕💕❤️❤️🍷🍷🍷

 

Pussy drinks Barolo. Kitty likes the tar and roses

21 Jan


I’d saved this bottle. I mean, 2011 Barolo…I could have hung on. But given the state of the union I cracked it open. As I write this I’m getting ready to go to the Los Angeles women’s march tomorrow morn. 

Hence pussy ears. 

Wuss wine can back the hell off.

This is a modern Barolo. Ready to sip now. Or…at least ready to sip six years post-vintage. I dare say earlier may have been too early.

2011 Damilano Lecinquevigne Barolo

You know how you make and new friend, and once you have both shared the stories of your messed up lives, think “I’m glad I met you now because we would have HATED each other but now we are gonna be besties”? 

I mean maybe you never thought that but with Nebbiolo you are generally glad you met it once it had gone through it’s rough stage. 

And modern Barolo, rife with the vanilla oak of the modern makers, went through its “rough stage” more quickly than classic Barolo.

This one is friendly. It says:

Roses! Berries! Tar! Tannins so mellow and lilting you take them in and decide to give them a hug!

As a wine person I embrace tannins fyi if you are not necessarily a wine person you may wait another few years to drink this.

But then. Oh then. 

We have flowers and I swoon. Roses.

And we have tar.

And hell if nothing else moves me it is prehistoric gook that bubbles out of the ground in our own La Brea tar pits, it is VIOLETS in a glass. 

Dang, drink this modern shit. Classic Barolo is brilliant and I love it for what it is but Damilano is On Point. 

Now that I’m fortified I’m getting some zzz’s then am off to grab back.

I have zero patience 

1 Nov


Should I save bubbly for special times?

Mayhaps.

Should I share it?

Indubitably.

But I tofurked up.

It’s like the veg way of messing up. Tofurk-ing up. My mom was critical of my expletives so I’m exploring my alternative options. Bear with it.

I funked it up on the sharing part but I was sent two Rotari samples, one white and one rosé and…I love rosé and…I was stressed and…okay look I opened it and said to myself “If I finish it a day or so later it may have less bubbles but what the fudge I want it now. I will share the brut later but I want the rosé NOW.

I was SO excited for this because WHAT?! It is grapes made into bubbly just like Champagne but…Italian. 

To be more specific, it’s bubbly from Trentodoc, the second oldest sparking appellation after Champagne.

Like Champagne they make their sparkly from Chardonnay and Pinot Noir–Champagne also sometimes includes Pinot Meunier but this bubbly sticks with the first two. 

Like Champagne the base wine is made and bottled then more yeast and sugar is added to create a second fermentation. At some point after the potion rests on the dregs of exhausted yeast there is disgorgement: all the sediment of the leftover yeast is expelled. Perhaps a small dosage of wine n sugar tops it up. A cork, cage and foil are added and it’s off to the races. Or to the bloggers. Whichever.

That is “traditional method”–or in this case “metodo classico”–sparking  wine!

It’s a lot. But! Does it taste good?

I tasted:

Rotari Rosé Trentodoc 2013

Okay holy frug. Here are my happy thoughts.

Appearance:

Pale, pink-salmon, fine light bubbles.

Nose: raspberries strawberries cherries all the red berries + Wet rocks n yeast.

On the tongue (everyone’s favorite organ): oh the effervescence of a traditional method bubbly! Transfer and tank method cannot surpass the elegance of the bubbles, and this traditional method has all the right stuff. Them’s the high-labor high-price breaks.

High dang acid, medium alcohol, And the flavors oh right those! In addition to those delightful wet stones you get the very light hints of brioche that come from so much time sitting on the lees. That is, the yeast remains. Those are the lees.

It really is a whole lot of strawberry and raspberry and stone and as I said the brioche. So like butter and yeast and cream. My favorite bread and fruit products, usually eaten separately now combined into a sublime beverage.

Fork yah.

Canned Cuvee for Those Times When You Literally Just CAN

26 Jul


Get it? Get it? You just CAN?!!

This little can of forget-your-woes is an Italian bubbly.

History will tell you I am not opposed to canned bubbly booze. With straws, even.

History will tell me I am rarely too big on Italian wine, but times they are a-changing.

Some Italian wines are growing on me. For example, while I’ll pass on the fava beans but I will take brains and a nice Chianti. Minus the brains.

Perhaps the American palate just likes too much of anything, but the Italian vinos I used to encounter in the USA tended to be…too much of one element or another for me to like. Too woody, too tannic, even too acidic, which is hard to do with me seeing as I have approximately zero acid receptors in my taste buds. But some people love a ridiculously big  Barolo that would need 20 years of aging for me to find acceptable.

Because I have become a wine asshole. I was about to say wine snob but my spoiled-brat opinions make me feel like a major jerk.

But! I am finally finding the Italian vinos I dig. So please don’t take offense to my previous misgivings. I have found I enjoy wines from the northerly side of Italy more. From the Veneto, for example.

Presto (procured at Whole Foods) is labeled as a “sparkling cuvée” so who knows the precise methods of production. The can says it is bottled by a company in Fidenza, Italy which is in Parma, just west and depending-where you are in the Veneto (home of Prosecco), south of the Veneto. But maybe it is made in the Veneto. Have I mentioned that I FUCKING LOVE VENICE although I was only there for too brief an evening. When I was a kid so no vino for me. But of all the places in Italy I was lucky enough to visit the Venice was the best.

Now, I had previously been a snob against bubblies. Not that true Champagne is my pinnacle bubbly. I usually like Cava better. But I am guessing this bubbly is made differently from those two types. It was most likely made like Prosecco, with its second fermentation happening in a big steel tank as opposed to in the bottle.

Perhaps a can is the perfect delivery method for tank-fermented bubbly? It goes with the whole easy-going vibe of “let us just ferment a big ol’ batch in a tank” that comes with these wines.

Let us be clear that we should not expect massive amounts of bubbles in this. The can states that it is a “frizzante” which means the wine is only lightly bubbly. “Spumante” would indicate full-on bubbles.

As for the color and the aroma and such well…this is in a can. D’oh. If you want to figure out the nose pour it in glass. And for bubbly use a large all-purpose or tulip glass for goodness sake–coupes and flutes are cute and stylish, but you get the best experience in a bigger glass. You will get the nose without the bubbles going away too quickly. Got your glass? Now take a whiff. You’ll get fresh orange, grapefruit and honeysuckle notes. But even not poured in a glass you are gonna get the same things on your tongue. There is a hint of bready and yeasty notes. Medium in body. Happy in mind. For a serving of bubbly it is decent on wallet. I can endorse Presto.

After trying some in the glass try sipping from the can and…there is a hint of flippin’ Sprite, no joke. But that is good.

Honestly I thought it was gonna be shitty but… I may need to get more of this shiznit. 

I may be getting a wee bit tipsy as I am sitting here sipping and analyzing and writing for you.

Whoops. 

This could be a snazzy pool party drink. For all the theoretical pool parties I am attending.

Which as a vampire I will not be. But I will still sip this canned sparkly delight.

Bloody Jove and friends

16 Mar


I really do not know much of Italian wine.

This is Tuscan and made of a bunch of grapes I do not know of. Well, the first one I know: Sangiovese.

Translation: The Blood Of Jove.

Yum.

But my knowledge of   the other grapes? Not so much: Colorina. Foglia Tonda. Barsaglina.

Say whaaaaaa?

2013 Mocine “Mocine” IGT

Sweet in the way-I dunno dates? It is sweet at very top of tongue. Spices mid-palate. Then mouthwatering acid. The tannins hit down between dates and spices which is just right.

In this wine tannins are the moderator. They align and adjust extremes.

For all I’ve yakked this wine is not terrible complicated. It will take a bit more thought than grape juice but far less than, say, some crazy Syrah. Crazy. Not all Syrahs are crazy but if they are well then….

Somehow the jigsaw puzzle of spice, tannins and juices don’t make me love this, but I thoroughly enjoy it in the “Okay I’ll have another half-glass” way that I use at the wine bar I adore when I am too lazy to taste another new wine and want more wine but not another entire glass of wine because I am still a lightweight who needs to have half-glasses. Because I hate being drunk.

I’d just keep on drinking this one. I dig it. Or else I would not share. I’m curious to taste this winery’s other offerings.

Prim and Primal

26 Aug

  
looky here. she says without using caps like a proper woman who writes. 

Ok caps. Zinfandels have been a favorite of mine for a while. I like them. They have everything. Spice and fruit and leather and A Lot. They are the indecisive wine lover’s wine.

So naturally the fact that an ancestor of theirs is primitivo meant I needed primitivo.

This primitivo:

  
 The 2014 Tempo Vero Primitivo IGT

I got it on club w.

By the way if you want a free bottle of wine-any wine!-here’s my link. Clicky here:

http://www.clubw.com/eclifford

Very very smooth. Little tannins. Less spice. More berries. I picture strawberries and raspberries and a few blueberries and just maybe two blackberries.

The acidity is lilting and elegant, it’s the jaunty bridge to this wine’s ballad to berries.
I’d like to choreograph to this wine.