Archive for Italian wines
BARDOLINO DOC CLASSICO
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BARDOLINO DOC CLASSICO – IMBOTTIGLIATO DA GIUSEPPE CAMPAGNOLA SPA NELLE CANTINE DI VALGATARA – ITALIA 12,5% 2009
VISUAL ANALYSIS: according to the degree of limpidity, this wine can be defined limpid; the shade is garnet with orange reflexes and there is a medium body.
OLFACTORY ANALYSIS: the succession of smells is offering a very confident range of fleeting scents as a stewed fruit, black olives, roast chestnut and violet lilacs.
GUSTATIVE ANALYSIS: we can identify a pretentious alcoholic percentage which is spreading all over the palate; the astringency is the second and the last sensation of this wine. The gustative aromatic persistence is of 3/4 seconds.
WINE-FOOD COMBINATION: fresh cheese
- The succulence of the cheese is compensating for the alcoholic dryness and the astringency of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the fresh cheese is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: unfortunately, the wine is not in its best moment but deserves to be appreciated with a cheese.
LAMBRUSCO GRASPAROSSA DI CASTELVETRO DOC
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LAMBRUSCO GRASPAROSSA DI CASTELVETRO D.O.C. – VINO FRIZZANTE AMABILE – TERRE ROSSE – RIGHI – IMBOTTIGLIATO DA C.R.C. CAMPEGINE NELLE PROPRIE CANTINE – PRODOTTO IN ITALIA 8%
VISUAL ANALYSIS: this wine is free from any suspended particles or sediment; the colour is a clear ruby with violet reflections.
OLFACTORY ANALYSIS: the complex of odours coming from the glass is referring to cherries, strawberries, and red tulips.
GUSTATIVE ANALYSIS: it is discernible a good presence of sweetness together with the right percentage of carbon dioxide. The gustative aromatic persistence is about 2/3 seconds.
WINE-FOOD COMBINATION: strawberries tart
- The sweetness of the dessert is pairing the sweetness of the wine
- The bubbles (carbon dioxide) cuts through the fatness of the dessert
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the tart is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: the enthusiasm of this Lambrusco is the turning point of this product. It corrupts with joy your olfactory papilla and comes back to the palate as a sort of an inspiring entity with wishes of appreciating the tasting values.
LAMBRUSCO DI MODENA DOC – AMABILE – ITALIA
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LAMBRUSCO DI MODENA DOC – AMABILE – VINO FRIZZANTE AMABILE – IMBOTTIGLIATO DA CIV CAMPEGINE – ITALIA – NELLE PROPRIE CANTINE DI MODENA – PRODOTTO IN ITALIA 8%
CONSORZIO MARCHIO STORICO DEI LAMBRUSCHI MODENESI
VISUAL ANALYSIS: limpid, ruby red, quite flowing.
OLFACTORY ANALYSIS: the olfactory bouquet is composed by strawberries, berries mermerlade and violets.
GUSTATIVE ANALYSIS: it is perceivable a very good sweet taste together with an agreeable salivation; the final is sweety and strawberries flavoured. The gustative aromatic persistence is about 3/4 seconds.
WINE-FOOD COMBINATION: doughnut
- The sweetness of the wine is matching the sweetness of the doughnut
- The salivation of the wine is compensating for the fatness of the doughnut
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: at the olfactory analysis, the wine is surprising you with a free and simple bouquet; at the gustative exam, the tasting sensations are fitting quietly in the areas in which they are requested in accordance to the wine typology.
AMBAR MOSCATO SICILIA – MOSCATO VINO LIQUOROSO INDICAZIONE GEOGRAFICA TIPICA – FLORIO 1833 – IMBOTTIGLIATO DA D.D.S. S.p.A. – MARSALA – ITALIA 15,5%
VISUAL ANALYSIS: limpid, intense golden yellow and thick structure.
OLFACTORY ANALYSIS: chestnut honey, vanilla, pineapple in syrup, fresh nuts, caramelized lemon and dried petals of yellow rose.
GUSTATIVE ANALYSIS: great structure and strong alcoholic presence; good mineral note on the top of the tongue and excellent salivation in the lateral zones of the tongue. The aftertaste is providing an agreeable sweetness together with a lemon flavour. The gustative aromatic persistency is 8 seconds.
WINE-FOOD COMBINATION: marzipan (Sicilian marzipan)
- The sweetness of the dessert is pairing the sweetness of the wine
- The fatness of the marzipan is countervailing the salivation of the wine
- The structure of the marzipan is matching to the structure of the wine
- The gustative persistence of the recipe is pairing with the gustative aromatic persistence of the wine
MY PERSONAL OPINION: representing many wines in the glass and closing to all appetites and tastes are the hallmarks, that make you never get tired with your taste buds during the whole drinking times.
ZIBIBBO SICILIA – INDICAZIONE GEOGRAFICA PROTETTA – VINO LIQUOROSO – CANTINE PELLEGRINO 1880 – IMBOTTIGLIATO DA CARLO PELLEGRINO & C. S.p.A. – MARSALA – SICILIA 16%
VISUAL ANALYSIS: bright golden colour with silver highlights and consistent structure.
OLFACTORY ANALYSIS: dried apricot, chestnut honey, roasting, vanilla and wild flowers.
GUSTATIVE ANALYSIS: the sweetness on the point of the tongue is accompanied by the refreshing sensations of crisping on the top of the tongue. The intense salivation is completing the gustative exam without any kind of alcoholic dryness. The gustative aromatic persistency is about 6/7 seconds.
WINE-FOOD COMBINATION: Stilton cheese
- The fatness of the cheese is countervailing the salivation of the wine
- The salty taste of the cheese is counterweighing the sweetness of the wine
- The structure of the cheese is matching to the structure of the wine
- The gustative persistence of the cheese is pairing with the gustative aromatic persistence of the wine
MY PERSONAL OPINION: a wine that speaks very softly and shows an intense passion for its elegance and sweetness. His real interest is to get used to spend a good time in the noble act of tasting and gradually discovering new and complex gustative sensations.
PERGOLETO VINO LIQUOROSO – DESSERT WINE – – TORGIANO – ITALIA
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PERGOLETO VINO LIQUOROSO – DESSERT WINE – MESSO IN BOTTIGLIA DA CANTINE LUNGAROTTI SRL – TORGIANO – ITALIA 16%
VISUAL ANALYSIS: clear, amber-yellow with shades of crimson and with great body and structure
OLFACTORY ANALYSIS: dried apricot, walnut, orange marmalade, curry, stewed fruit, ripe peach, caramel, chestnut honey, yellow, lilac and jasmine,
GUSTATIVE ANALYSIS: an elegant wine, rich of softness and velvety; the alcohol passes almost without being perceived as a sign of quality; there is a sufficient salivation in the lateral zones of the tongue, the structure is good and the end is very sweet. The gustative aromatic persistency is about 7/8 seconds.
WINE-FOOD COMBINATION: Gorgonzola cheese
- The fatness of the cheese is countervailing the salivation of the wine
- The salty taste of the cheese is counterweighing the sweetness of the wine
- The structure of the cheese is matching to the structure of the wine
- The gustative persistence of the cheese is pairing with the gustative aromatic persistence of the wine
MY PERSONAL OPINION: the exhortations to exalt the velvety taste of wine are multiple; the sweetness of this wine caresses the palate in the same manner with which the morning dew sits above the grass; the persistence appears suddenly wide and remarkable. If we do not want to pair this wine, we could dedicate this product to a really introspective meditation.
CHIANTI RUFFINO D.O.C.G. – ITALIA
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CHIANTI RUFFINO D.O.C.G. – IMBOTTIGLIATO DA RUFFINO S.R.L. – PONTASSIEVE – FIRENZE – ITALIA 12,5% 2010
VISUAL ANALYSIS: the wine is limpid and the colour is intense garnet red; furthermore, the wine, when poured in the glass, flows with easy and slow fluidity.
OLFACTORY ANALYSIS: the odorous sensations are rich and pronounced in a way that wild strawberries, undergrowth, green olives, black pepper and red geranium easily and pleasantly recognizable.
GUSTATIVE ANALYSIS: we can underline that this wine is dry and also generates a consistent salivation; the tannins are producing an equalized astringency and the final is bitterish flavoured. The gustative aromatic persistence is of 5/6 seconds.
WINE-FOOD COMBINATION: T-bone steak
- The sweet tendency of the meat is counterbalancing the bitterish final of the wine
- The succulence of the meat is compensating for the astringency of the tannins and for the alcoholic note of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: enology – ancient frontier: this is a Chianti wine coming from Tuscany in its continuing mission to rediscover antique sensations in order to confirm its predominance all over south Europe.
SASSOALLORO – TOSCANA IGT
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SASSOALLORO TOSCANA IGT IMBOTTIGLIATO DA JACOPO SANTI FIBS SRL SCANSANO – ITALIA 2004 13%
VISUAL ANALYSIS: limpid, intense ruby red, quite flowing.
OLFACTORY ANALYSIS: the variety of perfumes is represented by herbs, blueberries, blackcurrants marmalade, vanilla, sweet spicy and violet.
GUSTATIVE ANALYSIS: the mineral note is just on the average and in the same time tannins are really interesting. The final is dry, and wood and black fruits marmalade flavoured. The gustative aromatic persistence is about 5 seconds.
WINE-FOOD COMBINATION: lamb brochettes downoload the recipe
- The succulence of the meat is counteweighing the astringency of the tannins
- The sweet tendency of the meat is counterbalancing the sapidity (mineral salts) of the wine
- The succulence of the meat is compensating for the dry final of the wine
- The structure of the recipe is matching to the structure of the wine
- The gustative persistence of the meat is pairing with the aromatic persistence of the wine
MY PERSONAL OPINION: Supertuscans wines are simplified wines to provide a step-by-step approach to the joy of tasting for pleasure.
