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Editor’s Letter Wine Tourism is a rapidly growing part of the wine industry. Today, traveling wine lovers have more opportunities to visit emerging wine regions in both the northern and southern hemispheres. As these wine regions evolve, chefs set up new restaurants and hoteliers create new properties to attract travelers for rest and relaxation in luxurious comforts. While traditional Italian wine regions have long been well-established wine meccas, Sicilian wines are now too gaining popularity as quality-driven, value wines, and its wine regions are now in accelerated development. In March of 2017 the International Wine Tourism Conference will take place in Sicily’s Etna DOC region. Etna is Sicily’s first DOC region boasting high altitude, volcanic vineyards. This issue covers Bolgheri, the land of the Super Tuscans, Sexy Sangiovese from Tuscany’s top regions, Tequila and the fabulous new Westin Hotel at The Denver International Airport. We hope that you will turn off your television to get a rest from daily politics and enjoy this issue! Our company is on expansion mode with the addition of several new beverage competitions including Port & Fortified, which takes place this fall. I am also proud to announce that Karin McLean, our Communications Director, has now assumed an additional role as Managing Editor. Karin McLean was born and raised in Virginia, but has called Colorado home for the past twenty years. She received her MBA in Marketing from George Mason University, worked for Mobil Oil Corporation and then Exabyte in Boulder. Karin resides near Boulder, Colorado with her husband and two teenagers, and her hobbies include reading, tennis, wine, skiing, gardening, cooking and baking. We are certain that she will make wine tasting a top hobby soon! In her new role, Karin will help us expand Wine Country International’s publishing frequency and rich expert level content. Wine Country International celebrates its fourteenth anniversary this fall, and Darcy and I plan to visit many international and domestic wine regions in the coming months! Please subscribe to Wine Country International so you are notified when new issues are posted. https://issuu.com/winecountrynetwork Santé CD Christopher J. Davies @chrisjdavies59
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Karin McLean, Managing Editor
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Contents Wine Country International ® Magazine Christopher J. Davies, Co-Founder, Editor & Publisher Darcy R. Davies, Co-Founder & Design Director William Davis, Senior Tasting Editor, CSS, CWE Karin McLean, Managing Editor
WINE WORKS
Wine Education & Travel Editor, Ron Kapon
Pages 6 - 8 Lifestyle Editor, V.G. Walsh
Communications Manager, Karin McLean Director of Photography, Christopher J. Davies
Pretty In Pink! Rosé: The Epitome of a Modern Wine Lifestyle
Contributing Editors: Kendra Anderson, Lisa Bell, Blair Bowman, Michael Long Barrie Lynn, Larry Wilcox Radio Show Podcasts www.twcradio.com Advertising, Sponsorship: info@winecountrynetwork.com
DESTINATIONS
East Coast Business Manager, Dorothy Brown A publication of Wine Country Network, Inc. Christopher J. Davies, Chairman & CEO, Co-Founder
Page 9 - 12
Denver International Airport’s New Destination Hotel
Darcy Davies, President & Co-Founder Wine Country Network, Inc. P.O. Box 6023 Broomfield, CO 80021 Tel. 303-664-5700
Fax. 303-648-4199
www.winecountrynetwork.com e-mail: info@winecountrynetwork.com Address editorial inquiries to cdavies@winecountrynetwork.com
FOOD FOR THOUGHT
VINOTASTING Newsletter at www.Vinotasting.com Twitter: @vinotasting Wine Country International Magazine does not accept unsolicited manuscripts, drawings, photographs or other works. All letters sent to Wine Country Network will be treated
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The Tale of Two Burgundies and Exquisite Cuisine!
as unconditionally assigned for publication and copyright purposes. Contents © 2016 by Wine Country Network, Inc. All rights reserved. Nothing may be reprinted in whole or part without written permission of the publisher. All photography in this publication, unless otherwise noted is copyrighted by
COOKING THE BOOKS
Christopher J. Davies, all rights reserved. www.daviesphotos.com
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Book Reviews
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FEATURE Pages 20-25
PASSIONS & PORTRAITS
Sexy Sangiovese
SPIRITED CHAT
PARTING SHOTS
Pages 26-34
Pages 15-18
Pages 35
North By Northwest: Horse Heaven Hills, Washington
Bolgheri
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Tequila- Montezuma’s Legacy
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WINE WORKS Cheese of New York provided a tasty selection of cheeses, including a sweet, nutty cheddar that had us coming back for seconds (and thirds…), while Il Porcellino Salumi offered artfully arranged plates of savory cured meats to perfectly complement the wines being poured that evening.
Some of the Rosés being poured were: •
2015 Ascension Cellars Siren Rosé, Paso Robles, California
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Natural Merchants Les Hauts de Lagarde Bordeaux Rosé (organic)
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2015 Château de Sours La Fleur Rosé, Bordeaux
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Robillard Rosé Champagne
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2015 Santa Cristina “Cipresseto” Rosato, Toscana IGT
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2015 Toad Hollow Vineyards Eye of the Toad Rosé of Pinot Noir, Sonoma, California
•
NV Buglioni Winery II Vigliacco Spumante Brut Rosé
Other vendors included Snow Creek Ranch, BottleLicious (which converts wine bottles into home décor items), Sogno Toscano Olive Oil Boutique, Hammer Stahl/Tahoe Kitchen Knives, and the St. Julien Hotel of Boulder. Sit Means Sit Dog Training provided some canine entertainment outside of the tent with their very well trained dogs, and a silent auction benefited the charity There With Care®. As one of only a few Rosé festivals in the world, Drink Pink Vino proves to wine aficionados that Rosé wine’s popularity is soaring for a reason – it’s a refreshing summer alternative to heavier reds, breaks away from the traditional cool whites, and is food-friendly for a variety of delicious warm weather pairings. My husband and I thoroughly enjoyed the Festival and look forward to attending again next year!
Pretty in Pink! 2nd Annual Drink Pink Vino International Rosé FestivalDenver/Boulder
By Karin McLean, Managing Editor, Photos by Christopher J. Davies The rosy Colorado sunset provided a fitting backdrop to the 2nd annual Drink Pink Vino International Rosé Festival on June 10. Hundreds of Rosé enthusiasts and press turned out to enjoy delectable, refreshing Rosés and luscious food samplings at the Omni Interlocken’s beautiful outdoor pavilion, while a jazz band provided musical entertainment. To accompany the wines, gourmet food vendors and a raw bar provided substantial tastings, which together were more than enough to call dinner that evening. The standout vendor was undoubtedly Michael Long Catering of Denver, Colorado, which set up a pig roast in the tent and offered succulent pork on a roll with their housemade slaw. This was a meal unto itself! Murray’s
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WINE WORKS Rosé: The Epitome of a Modern Wine Lifestyle By Kendra Anderson
Be honest: Do you still wince a little at the idea of drinking pink wine? If you answered yes, take comfort in the knowledge that you are not alone. But you probably will be before long. That’s because Rosé consumption in the United States has quite literally skyrocketed in recent years, up nearly 40% in 2013. If that impressive statistic weren’t noteworthy enough, consider that precipitous incline compared to our total wine consumption, which grew by just slightly more than a measly 1% percent during the same timeframe. Is your mind blown yet? Having been a veritable champion of pink in the wine industry for the past decade, this news is music to my ears. But given all the delightful qualities of Rosé, I can’t say it comes as any surprise. And if you consider the notion that 21st century wine drinkers crave far less fuss and a heck of a lot more fun in their glass, you might be starting to see some of why drinking pink is the ideal way to pursue your modern wine lifestyle. What exactly is this “wine lifestyle” I’m referring to? Mostly, it’s a mindset. One that’s focused on learning about, consuming, and ultimately enjoying wine – but in a much
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more relaxed, unpretentious way than ever before. It’s about drinking what’s appropriate for the season, reasonably priced, and perfect for consuming with food or on its own. If you’re old enough to remember those rather unfortunate “blush” wines of the 70s and 80s, then you know that perhaps only one of those descriptions could ever be accurate – because most of those wines were definitely cheap. The downside? They were sweet, unrefined, and if we’re being frank, not very good. Today’s Rosé wines are the polar opposite of the pink plonk you may have tried – and likely hated – back then. That’s because Old and New World winemakers alike are now producing rosé wines with intent, that is to say, planning to make high quality wines showcasing a specific terroir, grape
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Speaking of prices, that brings us to one of our very favorite things about Rosé – its remarkable affordability. For your everyday pinks, there’s no reason in the world to spend more than $20 a bottle. You’ll find plenty of inexpensive, extraordinarily quaffable options to choose from – particularly from Côtes de Provence, which produces some of the best pink wines in the world. Don’t limit yourself to French varieties only – Rosé of Vinho Verde from Portugal, Tempranillo rosado from Italy, and – brace yourself – completely reimagined (read: bone-dry and delicious!) white zinfandel from California’s Central Coast deliver equal parts high quality and value. Today’s wine lifestyle is about ease – drinking wines that are delicious, versatile, and most importantly – bring a sense of joie de vivre to any occasion. Rosé is the epitome of those values – join the movement!
variety or vinicultural style that reflects their label’s values. All that dedication means we are now talking about wines possessing refreshing acidity and balanced, red berry fruit notes. Wines that range in style from brisk sparklers (perfect for pre-dinner sipping) to ripe, fleshy pinks hearty enough to go toe-to-toe with roasted chicken or a grilled ribeye steak. Something else you should know is that Rosé is no longer strictly for summertime enjoyment. As you would with classic white and red wines, simply reach for lighter-bodied versions during warmer months and seek out bolder, richer expressions when the temperatures drop. There’s also no need to cling to the old-school adage that Rosé is for casual affairs only; feel free to open higher-end bottles (say, in the $25 to $30 dollar range) and prepare to impress every guest at your next sit-down dinner soirée.
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Denver International Airport’s New Destination Hotel: Story and photos by Christopher J. Davies It is hard to believe that the Denver International Airport (DEN) opened twenty years ago! DIA, as it’s locally known, is one of the nation’s largest airports, spanning 53 square miles, which is larger than Disney World’s massive theme park at only 43 square miles. The downside to DIA has been its long distance from downtown Denver. Beginning in April, however, a new light rail train system will begin operation connecting the terminal’s new transportation center with Union Station in Downtown Denver. The ride to downtown will come in at just under 37 minutes. DIA has grown to become the 5th busiest airport in the U.S. and the 17th busiest airport in the world! It currently operates six runways, including one that spans 16,000 feet in length, making it the longest commercial runway in North America. This runway was a lifesaver when Russian President Boris Yeltsin and his contingents flew home to Russia after the G8 summit, the jet weighed down with Americanmade goodies! There is no doubt the Denver International Airport is a world-class airport. Situated just two hours flying distance from the west coast and three hours flying distance from the east coast makes it centrally located for business and leisure travel. Since opening DIA, the airport has had its sights set on expanding with an on-site hotel and direct rail service to downtown Denver. In November of 2015,
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that decades-old vision came to fruition with the opening of the new Westin Denver International Airport Hotel. This grand and modern hotel offers 519 guest rooms, 35 suites and a 37,500 square foot conference center. Just like Munich International Airport’s on-site Hilton Hotel, the Westin DIA is just a minute’s stroll from airline check-in counters and security. “Today, we open an entirely new chapter in our international airport’s history,” said Denver Mayor Michael B. Hancock. “With this stunning new hotel, conference center and open-air plaza, we are elevating Denver and the Rocky Mountain region to new heights. The hotel and commuter line set to open in April are the first steps toward leveraging DIA as an economic powerhouse that will create tens of thousands of new jobs and bring more business opportunity to Metro Denver.” The mayor continued, “Thank you to the strong leaders, visionaries and a tremendous community, for making today possible. I’m proud of the progress we’ve made and prouder still of the future we have forged together.” Back in August of 2015, I received an invitation to tour the
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Westin DIA while construction was in full swing. I was impressed with the layout and design, yet rooms were recently sheetrocked and the whole place was full of dust and construction scraps. Having built several new homes from scratch I knew things would be much better once construction was completed. In early December 2015, just weeks after the official opening, Darcy and I had the pleasure of staying at the hotel for an evening and experiencing the restaurant and hotel amenities first hand. We arrived by car and decided to valet park at the front of the hotel. While the cost for an overnight valet service is $33, depending on the duration of your stay it could be well worth the difference compared to self-parking at the airport garage ($3 per hour/$72 per day). Since the hotel is basically built into the side of the existing DIA terminal, the first floor is street level adjacent to the new transportation center. Escalators lead you to the second floor where the convention center lobby, ballrooms and meeting space are located. A second lengthy escalator transports people from the 2nd floor to the 6th floor where the hotel reception is located. The lobby is ultra modern, styled in The Jetsons’ era architecture. The hotel’s restaurant, Grill & Vine, is located one floor below on the 5th floor. It can be accessed by an escalator or via elevator. The 5th floor also connects the hotel to an open-air plaza that leads to the airport passenger terminal. Two 150-foot canopies frame the plaza.
GRILL & VINE This is the third Grill and Vine restaurant by Westin (the first two at the San Francisco International Airport and Whistler Resort in British Columbia, respectively). Grill and Vine’s concept was initiated by Westin, but further defined and brought to fruition by the Puccini Group of San Francisco, a comprehensive, integrated hospitality marketing and design firm. Its operations team facilitated the identity, guest experience, and operational model of Grill & Vine for the Denver market, including the creation of a more beer-driven menu to tie in with the local craft brewery scene. The Puccini
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Group was also integral to training the staff, and carefully sourced tabletop items to ensure the consistency of the guest experience throughout the restaurant. Alexander Homs, Puccini Group’s Director of Restaurant Operations states, “Puccini Group enjoyed the opportunity to participate in adapting a restaurant concept and creating a strong foundation that will enable the outlet to provide guests with a fantastic food and beverage experience within an airport hotel setting. We hope that we’ve helped provide a welcome respite and a delightful meal or drink for the Denver traveler.” Grill & Vine’s dining room and bar overlook the plaza. The Westin and DIA plan to rent space in the plaza beginning this summer for private and public events. The space would be ideal for live concerts and farmers markets promoting Colorado-grown products. The Westin DIA’s Executive Chef is Scott Snodell, a longtime Denver resident who has worked with the Starwood Hotel Chain since 2000. While the Puccini Group developed a good percentage of the menu, Chef Snodell added some locally-sourced ingredients like sausage from Continental Sausage (supplier to Biker Jim’s) and Colorado Avalanche Cheese. Chef Snodell also oversees the hotel’s convention business, where menu selection is much broader. “The restaurant has already exceeded initial projections five-fold,” explained Chef Snodell. Some of the restaurant’s signature dishes include Lamb Suso Pappardelle, Ribeye,
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Tuna Tartare Ceviche, and Roasted Red and Yellow Beets. The bar is stocked with a number of original concocted bitters for use in signature cocktail recipes. Some Patron faves include a Moscow Mule (with Breckenridge Vodka) and the Copper Mine Shaft (with Stranahan’s Whiskey). The wine list is clever and diversified with a great percentage of bottles reasonably priced from $40 to $68. We loved the Domaine Drouhin 2013 Pinot Noir from Oregon’s Willamette Valley ($40) paired with the Lamb Sugo Pappardelle. The bar offers more than 25 wines by the glass, utilizing a professional nitrogen wine preservation system that ensures that every glass of wine is served fresh and at the proper serving temperature.
Other Nice Amenities
The Rooms
Summary
The Westin DIA Rooms are very modern and well appointed. We were elated to stay in a Junior Suite with King Bed ($434). Our 732-square foot room was a corner room with massive wall to ceiling windows on two sides looking down at the transportation center and the parking garage. In the distance, we could see majestic mountain views from Pikes Peak to Longs Peak. The room was decorated in calming earth tones. Westin signature amenities included a king-sized Heavenly® Bed and spacious bathroom with walk in glass walled shower. A massive 60-inch LCD TV provided sports bar sized entertainment. The room was furnished with comfortable chairs that made it ideal for watching our favorite TV channel. The floor to ceiling curtains can be controlled electronically from your bed stand.
The Westin Denver International Airport Hotel is a worldclass, state-of-the art hotel.
The Indoor Heated Pool and Hot Tub provide soothing relaxation for even the most seasoned road warrior. The pool also has floor to ceiling panoramic windows with a stunning view of the transportation center and Flatirons. The workout room is located adjacent to the pool. It has its own stunning view over the white peaked passenger terminal, and is stocked with the most modern exercise equipment and comforts.
It took more than twenty years to develop, but is clearly well worth the wait! With average published rates at $275, it is obviously aimed at the business traveler, but on weekends locals can find substantial discounts. Combined with the soon-to-commence rail service, this could make for an affordable romantic getaway. Service during our stay was stellar. Some negative online reviews reflect bumps in the road that are common with any newly opened hotel of this size. Darcy and I look forward to returning soon!
In the evening after 10 p.m. there were no flights landing or taking off at the airport. Flights resumed at 6 a.m. the following morning. I watched a number of flights take off, but surprisingly, our room was extremely quiet due to excellent soundproofing.
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The Tale of Two Burgundies and Exquisite Cuisine! By Christopher J. Davies
Denver, Colorado – the planets were perfectly aligned for me this evening. I received a special invitation from Wilson Daniels, an importer and marketer of luxury wines, to attend a rare wine dinner showcasing two Burgundy producers and their 2013 vintage wines from the Côte de Nuits and Côte de Beaune. Best of all, the dinner was to be held at Mercantile Dining and Provision, a restaurant owned by the super-talented Chef Alex Seidel, who also owns Fruition Restaurant and Fruition Farms & Dairy. The dinner was capped at just sixteen guests. At $400 per head plus tax and gratuity, it was a lofty price for even the most preeminent Denver foodie. Nevertheless, after review I would advise any serious wine lover to do this at least once – it was indeed a bucket list experience. The evening was star-studded, as several prominent industry folks were in attendance, including Wilson Daniels, CoFounder of Jack Daniels and Brett Zimmerman, Master Sommelier and Owner of Boulder Wine Merchant. Wilson Daniels has represented Domaine Leflaive for the past 18 years. Domaine Leflaive was founded in 1717 and is one of Burgundy’s highest-regarded white wine producers. Brice de La Morandière, nephew of Anne-Claude Leflaive, who passed away in 2015, was appointed the new managing director (gérant) for Domaine Leflaive and its affiliated companies, making him the fourth generation to lead the family estate.
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At the dinner Brice explained that the Domaine has 23 hectares/57 acres under vine. “The soil in each block is different. We want to taste the terroir with very little interference.” Olivier Bernstein of Maison Olivier Bernstein had recently partnered with Wilson Daniels to represent his wines in the U.S. He has been producing exclusively red wines since 2007. Bernstein sells everything outside of France. His premier and grand crus have a wealth of old vines, fundamental to the quality of his wines. Even though they are quite young at this time, their quality reveals their amazing future potential. Wilson Daniels, Vice Chairman and Founder explained. “What attracted me is that these wines are like a new breed of Burgundy!” For more details visit: www.wilsondaniels.com
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FOOD FOR THOUGHT Wilson Daniels Presents Domaine Leflaive and Olivier Bernstein Burgundy Wine Dinner Thursday October 6, 2015 Mercantile Dining and Provision 1701 Wynkoop Street, Suite 155, Denver, CO 6:30 pm Reception, 7:00 pm Start Cuisine by Chef/Proprietor Alex Seidel Presented by Wilson Daniels of Jack Daniels, Brett Zimmerman, Master Sommelier and owner of Boulder Wine Merchant, Brice de Morandiere, General Manager of Domaine Leflaive and Olivier Bernstein of Maison Olivier Bernstein
Reception 2002 Gosset Celebris 1st Course Burgundian Escargot & Clams Celery Root, Preserved Meyer Lemon, Green Apple 2013 Domaine Leflaive Puligny-Montrachet 1er Cru “Le Clavoillon” 2013 Domaine Leflaive Meursault 1er Cru “Sous le Dos d’Âne”
2nd Course Butter Poached Lobster Coconut Panna Cotta, Roasted Beets, Toasted Almond, Pineapple 2013 Domaine Leflaive Puligny-Montrachet 1er Cru “Les Pucelles” 2009 Domaine Leflaive Chevalier-Montrachet Grand Cru
3rd Course Lightly Smoked Squab Breast Anson Mills Grits, Duck Fat Roasted Turnip, Blueberry Mustard Seed Demi 2013 Olivier Bernstein Chambolle-Musigny 1er Cru “Les Lavrottes” 2013 Olivier Bernstein Gevrey-Chambertin 1er Cru “Les Cazetiers”
4th Course Grilled Creekstone Strip Loin Bone Marrow Agnolotti, Confit Sweetbreads, Black Truffle Vinaigrette 2013 Olivier Bernstein Clos de Vougeot Grand Cru 2013 Olivier Bernstein Chambertin Grand Cru
5th Course Hudson Valley Foie Gras Sheepskyr Sorbet, Preserved Mission Fig, Honey, Farro, and Amaranth Cereal 2007 Royal Tokaji Essencia The food and wine pairings produced by Chef Alex Seidel and his team were astounding! The wines were some of the best I have tasted in the past decade. Sadly they are scarcely available. Bottle prices ranged from $186 to $850. Some are available for sale in Colorado through Boulder Wine Merchant, 303-443-6761, www.boulderwine.com
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Tequila- Montezuma’s Legacy Story by Ron Kapon
Like Mexican culture itself, Tequila is the result of a creative encounter between two worlds. The ancient indigenous peoples of this romantic country drank the fermented juice of the agave in the same way that Europeans drank beer or wine. In colonial times, the Spanish came, they saw, and they introduced the distillation process to obtain the liquor now known as Tequila. It may be referred to in some circles as Montezuma’s Legacy, but the fact of the matter is it was crafted and refined by the Spanish who, while spreading their culture, were intent upon maintaining their love of intemperance and serious drinking. The first Tequila production was reported in the 1600s for personal use. It was done behind closed doors because, if caught, the hacienda would have to pay taxes to the Spanish crown. Tequila first made its debut in the United States in 1873. Both Sauza and Cuervo claim that honor. From the 1930s through the 1980s most Tequila was of the blended mixto variety. One estimate suggests 70% of all tequila consumed in the USA is used in margaritas. Mixto was a term indicating a class of Tequilas that are blended with at least 51% Blue Weber Agave and at most 49% of other products (typically high fructose corn syrup and/or other sugars). 100% agave Tequilas have nothing else added. If it doesn’t say 100% agave, it’s a mixto tequila. Mixtos are never labeled as mixto, but are merely called “tequila.” Many tequila aficionados got their first taste from the popular mixto brands like Cuervo Especial. Mexican
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law says all 100% agave or aged Tequila must be bottled in Mexico. If Tequila is 100% agave it always says so on the label – otherwise it is a mixto. Tequila is a spirit made by fermenting and distilling the juice of the blue agave plant. It is grown in an officially delimited region of west-central Mexico, including the town of Tequila, in the state of Jalisco, located between Guadalajara and Puerto Vallarta. Think of Cognac produced in a specified geographic area of France and French brandy produced outside that area. All Tequila is Mezcal, but not all Mezcal is Tequila. Tequila must be made from the Blue Agave. Mezcal, on the other hand, can be made from more than 30 varieties of agave, including the Blue Agave. The end product must be at least 51% derived from that plant, although most bottles will be labeled 100%. Contrary to what many believe, the blue agave is not part of the cactus family. Mezcal, interestingly enough, is the Aztec word for the agave plant but it is not Tequila; Mezcal comes from the agave plant but outside the delimited area. It can be produced anywhere in Mexico. Sometimes
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it is bottled with a worm. The worm is actually the larva of one of the two moths that live on the agave plant. It takes eight to 10 years for a blue agave plant to reach maturity. The juice-filled cores resemble a giant green and white pineapple. The average weight of the harvested agave pineapple is between 110 and 132 pounds. They are then harvested, trimmed, cut in quarters, baked in steam ovens until their starch converts to sugar, at which point they are pumped into fermentation tanks and combined with cane sugar and yeast. The more sugar that is added (up to 49% of the mixture), the less pungent the Tequila will be. All Tequilas are doubledistilled in pot stills (a few utilize a triple distillation, and several use a continuous still), and the second distillation converts the liquor into clean, white high-proof spirit. This Tequila is filtered and its alcohol strength adjusted with demineralized water that brings it to its bottling proof. (usually 80). Tequila can be White/Silver/Plata/Blanco (86% of the Mexican market) that is colorless, with little aging. These are the bases for all other Tequilas and a great choice for mixed drinks. The gold/joven Tequilas are a mix of white/silver with an aged or extra-aged Tequila. The ones that add caramel or artificial color tend not to be quality brands. They are also perfect for mixed drinks and tend to taste a little sweeter than Blanco. Reposado (rested) is
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aged in wood tanks or barrels for at least two months, with many averaging six months. Añejo must have at least one year in wood (often more than the minimum and usually old Bourbon barrels). There is also a newer classification of extra-Añejo, which is aged for more than 3 years. When you order this, it is proper to sip it slowly and it can best be enjoyed as an after-dinner drink. The Consejo Regulador del Tequila (Tequila Regulatory Council) said there are well over 1375 domestically bottled brands from 150 producers (2013) as well as 285 more brands from 34 producers bottled internationally. According to the Distilled Spirits Council’s sales data, Tequila is one of the fastest growing spirits categories in the U.S., having grown 92% at an average rate of 5.6% a year since 2002, with 13.8 million cases of Tequila sold in 2014 in the U.S. The most popular cocktails include the Margarita, a blend of Tequila, lime juice, orange liqueur and ice, which was invented in the 1940s. Other popular cocktails include Tequila Sunrise (orange juice, grenadine syrup & an orange slice) and Tequila Sour (lemon, powdered sugar and a cherry).
Resources: The Consejo Regulador del Tequila (CRT) www.crt.org.mx/index.php/en Casamigos- Award-Winning Tequila by George Clooney, Rande Gerber, & Mike Meldman. www.casamigostequila. com/
Tequila loses some of its agave qualities after a few years and takes on more of the bourbon qualities from the cask in which it’s aged. It doesn’t go bad, but you end up with something closer to whisky than tequila. Once you open a bottle of Tequila you have one to two months before oxidation and evaporation diminish the quality of the Tequila and destroy the agave profile.
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COOKING THE BOOKS TRAVEL
National Parks of America Experience America’s 59 National Parks Authors: Lonely Planet
ISBN: 978-1-76034-064-3
Rating: Exceptional!
Format: Hardcover, 328 pages
Publisher: Lonely Planet
Price: $29.99
With its lush photography and thorough, detailed descriptions, National Parks of America could be considered a visual version of “America the Beautiful.” Lonely Planet has done another spectacular job with this book, listing, in alphabetical order, all fifty-nine of America’s national parks. With a brief introduction to the history of the National Parks system (created by Woodrow Wilson and passionately promoted by Scotsman John Muir, for whom Muir Woods was named), Lonely Planet then launches the reader into a breathtaking journey across America, literally from sea to shining sea – American Samoa to Maine’s Acadia National Park and everything in between. Each park’s description is broken up into easily-read chunks of information. The first few paragraphs describe the park with some of its history and highlights, followed by a Toolbox (when and where to go), park statistics, a “Stay Here” section describing campgrounds and lodging, “Do This,” capturing the must-do’s of the park, “What to Spot,” a description of native wildlife to look out for, and an Itinerary section which suggests activities based on the length of your stay, even for just a day. A handy United States map at the front of the book gives the reader a big-picture view of where the parks are in the country. Stunning photography, an engaging, conversational tone, consistent layout, and informative text wrapped up in a coffee-table style book make this an excellent choice as a reference or gift.
WINE
The Secrets of My Life Vintner, Prisoner, Soldier, Spy Author: Peter M. F. Sichel
ISBN: 978-11-4808-2406-5
Rating: Very good
Format: Paperback, 403 pages
Publisher: Archway Publishing
Price: $23.99
We don’t often immediately associate World War II with the wine business, but Peter Sichel, a fourth-generation wine merchant, has chronicled for us his family’s escape from Nazi Germany while they still had the chance. Mr. Sichel is part of the Sichel wine family of Germany, a Jewish family living in Germany for generations before the rise of Hitler and the Nazis. As Hitler’s edicts tighten the noose around the Jewish community, Mr. Sichel’s family decides to apply for emigration permits, first sending the children to school in England and then waiting for permission to leave. One of their cousins bribes a Nazi official to have a look at their file, wherein it’s noted that their family is economically valuable and should never be permitted to leave – this convinced the family more than anything to get out, no matter the cost. Mr. Sichel’s colorful story of escape, first to France and ultimately to the United States, where he joined the U.S. Army, became part of the intelligence services and finally returned to his roots by rejoining the family wine business, is one of determination, hard work, and perseverance. This book is an interesting read and would also be a great gift for World War II history buffs; we don’t often read about the personal or business lives of the Jews persecuted during the War, and this book gives us a window into a prominent family’s struggles at that time.
WINE
An Unlikely Vineyard The Education of a Farmer and her Quest for Terroir Author: Deirdre Heekin
SBN: 978-1-60358-457-9, e-book: 978-1-6-358-458-6
Rating: Excellent
Format: Paperback, 364 pages, e-book
Publisher: Chelsea Green Publishing
Price: $25.00
From living in an apartment and growing produce in a borrowed garden plot to owning a full-fledged farm, Deirdre Heekin details her and her husband Caleb’s path to terroir in this lushly worded, well-photographed book. For Deirdre and Caleb, the love affair with farming began with a trip to Italy, where they lived for a while. Seeing the connection between the land, the food and the wine sent them on a quest to claim their own bit of terroir in Vermont, with a determination to produce even wine in its sometimes harsh and capricious climate. What began as a bakery and café over time metamorphosed into Osteria Pane e Salute, an acclaimed restaurant and wine bar with Caleb as its chef, bringing a true farm-to-table experience to its customers. As you read this book, you realize Deirdre is not only a talented and thorough farmer, sommelier and restaurateur, but also a gifted writer. Each of the book’s interesting and instructional chapters explains one facet of the couple’s farming life (i.e. Orchard, Apiary, Cantina, etc.), and the book is perfect for both connoisseurs of the farm-to-table movement and those looking for the inspiration and push to claim their own bit of terroir..
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Feature : Sexy Sangiovese
Sexy Sangiovese
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Story by Christopher J. Davies, Photos by Christopher J. Davies Italy’s most abundant red grapes can be compared to snowflakes, as there are so many variations. Vineyard managers liken Sangiovese to a Chameleon because of its ability to adapt to different soil types and microclimates. Done right, Sangiovese can be a fruit forward, racy wine with rustic dark fruits exuding old world elegance. Tuscany produces four main regional styles of Sangiovese: • Chianti • Chianti Classico • Brunello di Montalcino • Vino Nobile di Montepulciano In winter 2015, our editors had the pleasure of attending the Anteprime Toscana tour, a weeklong series of regionally focused wine tastings designed to preview Tuscany’s 2011 Vintage of Sangiovese. The Associazione Italiana Sommelier (Italian Sommelier Association’s) team of Somms managed these professionally led tastings. On most days we were given the opportunity to select from a list of more than 400-800 different Sangiovese wines. It Vo l . 1 2 0 1 6
was impossible for us to taste more than 30-40 wines per session (in six-glass flights), so we tried to select a mix of famous brands and brands unfamiliar to us. On a normal day, we tasted for 2.5 hours and then had lunch. We repeated the drill in the afternoon, and followed it with a pre-dinner rest. Then onto an amazing winepaired dinner in the evening. It is safe to report we tasted between 450 and 500 different 2011 Sangioveses during our visit! There were more than 100 international and 70 Italian journalists and at least as many importers in attendance. We experienced an amazing camaraderie during the events. Sitting at the tasting tables, we shared opinions and expanded our Sangiovese wine descriptors way beyond the most common “tastes like cherries!” In Montalcino, we had the pleasure of being seated alongside Jeff Porter, Advanced Sommelier and Wine Director for Mario Batali’s and Joseph Bastianich’s B and B Hospitality Group, who taught us how to detect flavors of soy and balsamic in Brunello di Montalcino.
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Feature : Sexy Sangiovese
Ten of my favorite Sangio descriptors include:
Violets Soy Balsamic Black Currant Bay Leaf Mocha Plums Earth Herbs Leather
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Top Sangiovese-based Wines: Brunello di Montalcino Dark red hue. Medium to full-bodied, intense, concentrated wine from 100% Sangiovese Grosso grapes grown in the Montalcino region. Dry with high acidity and medium to high tannins. Improves with aging 10 to 15 years. 1995’s vintage Brunellos are required to be aged in oak barrels for a minimum of two years, a year less than the previous rule, resulting in fruitier and more accessible wines. • • •
Riserva Brunello is usually aged in barrels for a longer time. First Impressions: Big, dark and intense! Rosso di Montalcino is made from the same grapes, but is lighter, less expensive and meant to be drunk upon release.
Chianti and Chianti Classico Cherry red color, dry, light- to medium-bodied, reasonably tannic with pleasant sour cherry flavor, mainly from (80% or more) Sangiovese grapes grown in the Chianti area of Tuscany. “Chianti Classico” is often the best. Most wines are drunk young; wines labeled riserva, and pricier wines, are generally more concentrated and age-worthy. Chianti Classico wines are made from grapes grown in the Chianti Classico (central inner-historic) area. Rules require a minimum of 80% Sangiovese, which can go up to 100% of course, and a maximum of 20% of other red grapes grown in the region. Canaiolo, Colorino and “international” varieties like Cabernet Sauvignon and Merlot are some of the regional varieties that can be used. •
First Impressions: Medium-bodied, light tannins, cherry-bomb
Vino Nobile di Montepulciano Deep red color, medium to fill-bodied, dry, and lean, with red cherry flavor, similar to Chianti but slightly fuller. Medium acidity and high tannins are common. Vino Nobile is a Sangiovese-based blend, made primarily from a prugnolo clone (prugnolo means little prune). Vino Nobile di Montepulciano was given DOCG status in 1980. The wines vary from thin and tart to spicy and bold. Maroon in color, a well-made Vino Nobile is chock full of dark cherry, ripe, rich plum flavors with great tannins and acidity. While the wines are always aged in oak, winemakers use large neutral barrels for maturation, carefully avoiding over-oaked flavors. Vino Nobile wines offer a significant value-price advantage over Brunello di Montalcino wines. Rosso di Montepulciano is Vino Nobile’s less expensive, young sister. •
First Impressions: Less tannic, elegant and seductive
5 Best Food Pairings: Sangiovese is a versatile, food friendly wine. • • • • •
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1) Steak - Tuscans love their steak, typically served at restaurants in a mammoth portion for two or more people. 2) Wild Boar – (Cinta Senese pigs) are raised throughout Tuscany and have a reputation for being the world’s best-tasting pork. Many area restaurants offer a wild boar ragu, which is used on a variety of pastas. Ironically, wild boars have been known to destroy and eat their way through a hectare of grape vines in less than 24 hours. 3) Aged Cheese – Parmigiano-Reggiano, Grana Padano and Pecorino are perfect pairings with Sangiovese. 4) Pizza – Red sauce and meat toppings pair exceptionally well with Sangiovese. 5) Game Birds – Quail, squab and Cornish Game Hens are great with a rustic Sangiovese.
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Feature : Sexy Sangiovese Resources:
Montalcino San Giacomo www.podersangiacomo.it Brunello di Montalcino 2010 4 stars
Consorzio Brunello di Montalcino www.consorziobrunellodimontalcino.it/
Banfi www.castellobanfi.it Poggio Alle Mura Riserva 2010 4.5 stars
Consorzio Vino Chianti www.consorziovinochianti.it/en/consorzio/ www.chianticlassico.com/en/
Barbi www.fattoriadeibarbi.it Brunello di Montalcino 2010 4 stars
Consorzio del Vino Nobile di Montepulciano
La Gerla www.lagerla.it Brunello di Montalcino 2010 4 stars
Consorzio Chianti Classico
www.consorziovinonobile.it/main.php?lang=ENG
Comparing Regions – bigger is not always better! Wineries Region
Acres
964
Chianti Classico
18,000
90
Vino Nobile di Montepulciano
3,000
208
Brunello d1 Montepulciano
5,200
Italian Wine Law
The first production regulations were drawn up in 1966. In 1980, Vino Nobile di Montepulciano was granted the Denominazione di Origine Controllata e Garantita (DOCG) and was the first wine to be released with this top designation.
Notable Wine Producers: Chianti/ Chianti Classico Antinori nel Chianti Classico www.antinori.it Chianti Classico DOCG Riserva Marchese Antinori 2012 4.5 stars Chianti Classico DOCG Gran Selezione Badia a Passignano 2010 4.5 stars Banfi www.castellobanfi.it Chianti Classico DOCG Fonte alla Selva 2013 4 stars Bindi Sergardi www.bindisergardi.it Chianti Classico DOCG Riserva Calidonia 2010 4.5 stars Castello di Volpaia www.volpaia.it Chianti Classico DOCG Riserva Castello di Volpaia 2011 4.5 stars Fattoria Montecchio www.montecchio.it Chianti Classico DOCG Riserva Fattoria Montecchio 2009 5 stars Fattoria San Michele a Torri www.fattoriasanmichele.it Chianti Classico DOCG Riserva Tenuta La Gabbiola 2011 4.5 stars San Felice www.agricolasanfelice.it Chianti Classico DOCG San Felice 2012 4 stars Terre di Melazzano www.terredimelazzano.it/ Chianti Classico DOCG Riserva Elika 2011 4 stars
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La Lecciaia www.lecciaia.it Brunello di Montalcino Vigna Manapetra Riserva 2009 5 stars Pian Delle Vigne www.piandelvigne.it Brunello di Montalcino Vigne Ferrova Riserva 2009
4.5 stars
Tenuta La Fuga www.tenutafolnari.com Brunello di Montalcino 2010 4 stars Sesti www.sestiwine.com Brunello di Montalcino Riserva Phenomena 2009 4 stars
Montepulciano Antico Colle www.anticocolle.it Vino Nobile 2010
4.5 stars
Avignonesi www.Avignonesi.it Bio Dynamic Wines Vino Nobile 2012
4 stars
Boscarelli www.poderiboscarelli.com Vino Nobile 2012 4.5 stars Carpineto www.carpineto.com Vino Nobile 2009 4 stars Contucci www.contucci.it Vino Nobile Riserva 2010 4 stars Dei www.cantinedei.com Vino Nobile 2009 4.5stars La Braccesca www.labraccesca.it Vino Nobile 2012 4.5 stars IL Conventino www.il-conventino.it/wine/?lang=en Vino Nobile Riserva 2010 4.5 stars Lunadoro www.lunadoro.com Vino Nobile 2011 4.5 stars Palazzo Vecchio www.vinonobile.it/en/ Vino Nobile Maestro 2012 4.5 stars Ruffino www.ruffino.com Vino Nobile 2011 4 stars Salcheto www.salcheto.it Vino Nobile 2012 4.5 stars Practices biodiversity and renewable energy. Vo l . 1 2 0 1 6
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PASSIONS & PORTRAITS : Bolgheri
Bolgheri
Land Where Super Tuscans Were Born!
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Story and photos by Christopher J. Davies
Located just 110 km southwest (68 miles) from Florence is one of Italy’s most revered and well respected wine growing regions. While Sangiovese steals the show in Tuscany, this region is cab country! Situated on the Etruscan Coast, Bolgheri boasts its own Bolgheri Castle, which dates back to the 8th century. Today, the tiny town within the castle walls is a popular tourist destination, with many tour busses discharging their passengers at its gate. Visitors enter the town through a single arched door, which leads to narrow streets crowded with pedestrians flocking to gift shops and ristorantes. A number of world-famous and lesser-known producers of Super Tuscan wines are located less than twenty minutes from the tiny town of Bolgheri and the nearby less touristy village of Bibbona. Super Tuscan wines are considered eccentric because they blend traditional Bordeaux grapes with Sangiovese, Tuscany’s mainstay. The Bolgheri D.O.C is only 1,000 hectares, making it a boutique region. Today, vineyard land in Bolgheri can cost upwards of 1 Million Euros per hectare. The D.O.C is now closed with strict limitations on planting; consequently, new vineyards are being planted in the adjacent towns like Bibbona, Castagneto Carducci and Monteverdi Marittimo. The brilliance of Super Tuscans is that they incorporate Bordeaux varietals better suited to Bolgheri’s maritime climate, very similar to Bordeaux and Long Island, New York, where Bordeaux grapes thrive. When we visited in August, the days were hot and humid. But in the afternoon and evening, ocean breezes cool the vineyards; this slows down the ripening process, enhancing the flavors. Super Tuscans hit the wine world in 1968 when Tenuta San Guido released its first commercial vintage of Sassicaia, a blend of Cabernet Sauvignon (85%) and Cabernet Franc (15%). The wine was aged in small new-oak barriques. The resulting wine has been described by very lucky wine enthusiasts and media as “full and luscious with silky tannins!” (WS 93 Points) Over the years, Sassicaia has enjoyed enormous commercial success. Since 1968, only two vintages were not produced: 1969 and 1973. In November 1994, the Sassicaia Bolgheri D.O.C was officially designated, the first D.O.C. reserved for only one winery. The current Sassicaia release is 2012. Hold, this wine is destined to improve with age. Vo l . 1 2 0 1 6
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PASSIONS & PORTRAITS : Bolgheri
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Wines Tasted:
Yantra 2013 Toscana IGT
****1/2 (VT 89)
60% Cabernet Sauvignon/ 40% Merlot Blend 70% aged in old French Oak Barrels, 30% stainless steel Ruby/Purple, scents of white flowers, pepper, blackberries, black cherries and tobacco Tenuta Sette Cieli’s entry-level wine is impressive and trend setting!
NO14 2012
Bolgheri DOC **** (VT 86)
NOI4 (noy-kwah-tro) translates to “the four of us.” This wine is dedicated to four family members of the Ratti family. A Bordeaux blend of Cabernet Sauvignon, Merlot, Petit Verdot and Cabernet Franc. Aged in 50% New French Oak. Dark Ruby/ Deep Purple. Ripe fruit with colossal tannins! Pair with fatty meats, ragu or stews.
Indaco 2011 Toscana IGT
****1/2 (VT 90)
Blend of Malbec, Cabernet Sauvignon and Cabernet Franc. Aged in 25% new French Oak. Dark purple color. Wonderful scents of roses and violets. Aromatic, strong and powerful!
Scipio 2010
Toscana IGT
****1/2 (VT 91)
100% Cabernet Franc. Dark purple color. Grassy, green pepper with firm fruit and spice. This is a complex wine that has good aging potential. Wilson Daniels imports Tenuta Sette Cieli wines in the U.S.
Tenuta Dei Sette Cieli
Tenuta Sette Cieli“The Estate Of Seven Skies” Located in Monteverdi Marittimo between Bolgheri and Castagneto Carducci, this family-owned estate sits 1300 feet above sea level. The 170-acre property has stunning views in every direction, and the Mediterranean Sea is just 20 km (12.5 miles) away, bringing frequent cooling breezes and winds to the vineyards.
Current Production: 30,000 to 40,000 bottles Location: 20 km from the sea Wines: Red wines exclusively Owner: Ambrogio Cremona Ratti Winemaker and President: Elena Pozzolini Tenuta Dei Sette Cieli SRL Via Sandro Pertini snc - 57020 Bibbona (LI)Italy T. +39 0586 677435 www.tenutasettecieli.com
Watch our interview of Elena on VinoTasting TV:
The property is gated and secured to keep out stray wild boar, which can eat their way through a hectare of grapes in a mere twenty-four hours. The main house is used by the owners and property mangers. Elena Pozzolini, CEO and winemaker, was born near Florence and gained experience making wines around the world (Argentina, Australia and Napa) before taking the reigns at Tenuta Sette Cieli in 2013. At thirty-three years young, Elena has spearheaded a plan to expand production to 70,000 bottles over the next few years. To realize this goal, Sangiovese, Merlot and Malbec vineyard plantings will be added to existing Bordeaux varieties. Vo l . 1 2 0 1 6
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PASSIONS & PORTRAITS : Bolgheri
Scalabrone / 2015
Classification:
Tenuta Guado Al Tasso
Bolgheri DOC
Blend:
Owned and operated by Piero Antinori and his family, through an inheritance from Piero’s mother Climate: Carlotta, this historic estate has been in the Antinori family for twenty-six generations, dating back to the 1300’s! sister marriedwinter Mario Incisa della Rocchetta (who received as a dowry the nearby San The 2015 vintage wasCarlotta’s characterized by abundant rainfall and Guido a dry estate). and mildThis spring. The the bud Antinoris break, makes cousins and neighbors of the Sassicaia wine producers! 40% Cabernet Sauvignon, 30% Merlot, 30% Syrah
considerably earlier than in 2014, was followed by an equally precocious flowering. The first part of summer saw an important rise in temperatures which required an irrigation of some of the vineyard plots to balance incipient problems of drought-induced vine stress. Rains and lower temperatures during the second half of August assisted the ripening phase of the vine cycle, the accumulation of sugars, and the synthesizing of aromatic substances. Picking took place during the month of September.
Today Tenuta Guado Al Tasso is one of the Antinori Family’s seven large wine estates in Italy. Guado Al Tasso is located near Bolgheri by the Tuscan coast, just 60 miles from Florence, Antinori’s home base. It is an impressive property spanning more than 1,000 hectares (2,500 acres). Upon entering its gates, it is easy to be awestruck by the massive pine and Cyprus trees. In the distance, you can see many rows of meticulously maintained vineyards there are 300 hectares (750 acres) under vine. There is also a wooded preserve known as the Macchia del Bruciato, where Cinta Senese pigs, a prized Tuscan breed of wild boar, and other animals are allowed to graze, and where the Antinoris hunt in the fall. The winery tasting room and store sells dried Cinta Senese sausage made from wild boar on the estate, along with other foods and wines. During our visit we had the pleasure of meeting and interviewing Allegra Antinori, a stunning and captivating woman with blue eyes who speaks passionately about the Bolgheri wine region. “Bolgheri is an amazing land. The DOC is quite small. It’s an area similar to Bordeaux. The hills form a natural amphitheater. It is a very hot area that gets cooled down during the day from the breezes from the sea. You can make both whites and rosés, plus great reds,” she explained.
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Wines Tasted:
Vermentino 2014 Bolgheri D.O.C ****1/2 (VT 89) Straw color, aromas of minerals, stone fruit and citrus. Fresh and crisp, this is the perfect summer wine!
Scalabrone 2014 Bolgheri D.O.C ****3/4 (VT 92) 40% Cabernet Sauvignon, 30% Merlot, 30% Syrah. Beautiful pale peony pink color. It’s a well-balanced wine that will pair with a kaleidoscope of foods. To quote Allegra Antinori, “it’s the perfect beach wine!”
Gherardo 2013 Bolgheri Rosato DOC ****1/2 (VT 89) A blend of Merlot and Cabernet Franc with a small percentage of Syrah. Light pink color with floral notes. More like a French rosé than Italian. Regretfully not yet sold in the U.S. as of this writing!
Camillo 2013 Vermentino, Bolgheri DOC **** (VT 85) Straw yellow color with floral notes and hints of honey. The winery nicknames this wine its Vermentino Cru.
Il Bruciato 2013 Bolgheri DOC Superiore ****3/4 (VT 92) Deep dark, almost opaque color. Ripe and rich tobacco and espresso flavors. A great representation of Bolgheri’s potential.
Guado Al Tasso 2012 Bolgheri DOC Superiore ****3/4 (VT 94) A blend of 55% Cabernet Sauvignon, 25% Merlot, 18% Cabernet Franc, 2% Petit Verdot. This is the estate’s flagship red wine – with its great fleshy mouth feel and vibrant tannins, it does not disappoint! Aromas of blackberry and a mix of Tuscan herbs make this a perfect match with steak. The wine is a little youthful now; aging will only bring this wine to greater heights.
Watch our full interview on VinoTasting TV:
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PASSIONS & PORTRAITS : Bolgheri
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Where to Eat:
Osteria Enoteca San Guido ****1/2
Where to Stay:
You can find a wide variety of hotels and motels in Bolgheri, Bibbona and Castagneto Carducci. Many of them run deals on Priceline.com and Hotels.Com, but if you are looking for a truly unique, Tuscan experience, consider renting a villa.
Sogno Toscano-Villas
This is a fabulous private estate located in the hills of Bibbona, minutes from main town Bibbona and the Bolgheri Castle. Beach lovers can hit the sand in less than 25 minutes. The property is owned by Roberto Brembilla, an Italian businessman who calls Scottsdale his second home. Together with his son Pietro, they run Sogno Toscano, an importer specializing in Tuscan food products, olive oils and beauty products made with olive oil. This enormously successful company sells directly to consumers, restaurants and retailers.
Must Visit!
Tenuta San Guido winery is not always open for visitors. But you can visit their restaurant and wine shop, Osteria Enoteca San Guido. Serving Mediterranean cuisine, the Osteria is open for lunch and dinner. Dishes include Foie Gras, Tuscan Steak, Cuttlefish, and Lamb with Artichoke, to name a few. Best of all you can purchase the latest release of Sassicaia by the glass (20€)! Sass bottles are also sold in the Enoteca (starting at 75€). Osteria Enoteca San Guido Localita San Guido 50 57022 Bolgheri, Castagneto Carducci Italy Tel.+39 0565 749693
Their private farm estate offers several secluded villas for rent. We enjoyed the Olivo Villa with two bedrooms, full kitchen, living room and two patios. Olivo had a great view of the iconic rolling Tuscan hillside with pointed Cyprus trees and vineyards in the distance. Our side-covered breezeway had a barbeque. There are quite a few grocery stores, butchers and farm stands nearby for sourcing dinner. The following “Super Tuscan” packages are offered based on availability. • Boutique Hotel • Small Villa • Large Villa
$2499 $2999 $3999
(5 night stay for 2) (7 night stay for up to 4, 2 bedrooms) (7 night stay for up to 6, 3 bedrooms)
All rentals include their Il Primo Grande Package,” which ensures your kitchen is stocked with their best products for your cooking pleasure! • Garlic olive oil •Lemon olive oil • Fennel olive oil •Rosemary olive oil • Black Truffle olive oil •Spicy Pepper olive oil • Elite First Cold Pressed olive oil
•Basil olive oil •Oregano olive oil •Balsamic Glaze
Enoteca di Centro **** Eat like a local! Enoteca di Centro is a small restaurant located in the Bolgheri Castle area, four blocks in, and away from the touristy gift shops. During the hot Italian summer, it covers its patio area to keep patrons cool. Locally sourced produce, such as tomatoes and zucchini, features prominently in the menu. The wine selection is also local and reasonably priced.
For information and reservations contact:
Enoteca di Centro
Sogno Toscano Tuscan Dream Corporate: 480-300-4365 www.sognotoscano.com
Di Innocenti Michele Restaurant Strada Giulia, 3, Bolgheri LI, Italy Tel:+39 339 204 1297
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PASSIONS & PORTRAITS : Bolgheri Tenuta San Guido Societa Agricola C.I.T.A.I.
Compagnia Italiana Terreni Allevamento e Impianti S.p.A. a socio unico Loc. Le Capanne n. 27 57022 Bolgheri (LI) Italy Tel.+39 - 0565 - 762003 / 762026 www.tenutasanguido.com/eng/index.html info@tenutasanguido.com
Watch Video: Sassicaia - Marchese Nicolò Incisa Della Rocchetta
Banfi Vintners: Ventures into Bolgheri
During our visit to Bolgheri we learned that Banfi Vintners had a project going in Bolgheri too. Upon our return, I reached out to my friend at Banfi, Lars Leicht, for confirmation that “we now have a small property in Bolgheri where we produce our ‘ASKA,’ a blend of 95% Cabernet Sauvignon and 5% Cabernet Franc.” Lars sent a sample bottle for our tasting!
Banfi ASKA $30
2012
Bolgheri Rosso DOC ****1/2 (VT 90)
Nice dark cherry color. Blackberry and cherries with a clean front end. Mint, stone fruit, wet rock and straw. Well-balanced fruit and alcohol. This wine was vinified in stainless steel tanks and then aged in oak barrels for ten months. A well-rounded and elegant wine. Uncork twenty minutes before drinking to open up. For more info visit: www.banfiwines.com
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Parting Shots
Parting Shots North By Northwest: Horse Heaven Hills, Washington
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Coming Next Issue: Horse Heaven Hills AVA is home to 27% of the Washington state’s vineyard acreage. The region has more 100 point award wines than any other region in Washington. The sleepy town of Prosser is ground zero for the Horse Heaven Hills AVA. It is laced with tasting rooms, saloons and a conveniently located Wine Country RV park.
North By Northwest:
Horse Heaven Hills, Washington •Mykonos-Wine & Food •Organic Wines Defined YOUR
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