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valpolicella

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The unique, ageworthy wines of Amarone

amarone wine
Photo credit: Tedeschi Wines

With so much cross over nowadays, in terms of viticultural and winemaking techniques, it is getting harder and harder to find unique wine styles. Burgundian look-a-like Chardonnay is cropping up through-out Australia. German Rieslings are getting drier and more alcoholic, especially in the warmer sub-zones, making them harder to differentiate from Alsace.

To make matters worse (from the point of view of a Masters of Wine student), popular grape varieties – think Syrah or Sauvignon Blanc – are being planted all around the world. Deducing the origin of a wine in a blindtasting scenario has never been so complicated.

So when you (the wine student) are handed a glass of inky, dense, full-bodied red wine, with a heady fragrance of stewed black fruits, figs, kirsch, peonies, and spice, you find yourself smiling. For Amarone is truly a wine apart.

A dense, full-bodied red wine, with a heady fragrance of stewed black fruits, figs, kirsch, peonies, and spice.

Hailing from the Valpolicella region of Northeast Italy, Amarone is a very specific wine style. It is made from the same indigenous grapes as Valpolicella, but from the best vineyard sites featuring mature vines and lower yields. Harvested at optimal ripeness, the grapes are then left to shrivel in warm, ventilated drying lofts for several months. For more information on this special process, called appassimento, click here to read my article “Valpolicella 101”.

Once the grapes are deemed sufficiently raisined, they are lightly crushed and then macerated at cool temperatures for an extended period prior to fermentation. This “cold soak” process allows good colour and aromatic development without excessive tannin extraction. A long, relatively cool fermentation follows bringing the wines to near dryness, with warming alcohol levels, regularly surpassing 15%.

Amarone is a very specific wine style…from the best Valpolicella vineyard sites featuring mature vines and lower yields.

An extended ageing period follows in small barrels or large oak casks whereby tannins mellow, wines harmonize, and aromatic complexity heightens. This is where “tertiary” aromas and flavours like fig, leather, or earthy notes originate.

On a grey, blustery day last month, I pulled the hood of my parka tightly about my face, and trudged through the snow to a very worthy event. The 13 Valpolicella estates that make up the Famiglie Storiche were in town presenting a vertical tasting of Amarone.

This group of prestigious, family-owned wineries share a passion for Amarone as a symbol of the Valpolicella territory. They hold themselves to a higher standard of quality than is required for the appellation.

The aim of the Famiglie Storiche estates is to show the world just how impressive Amarone can be when produced to the highest quality standards.

They believe that the finest, Amarone-worthy vineyards are situated on slopes. These hillside vines receive more direct sunlight, allowing for optimal ripening. Furthermore, these sites have shallow soils that limit vine vigour, lowering grape yields, and thus giving wines of greater concentration and intensity. Grapes are left to ripen to a minimum potential alcohol of 15%. The appassimento period is longer, and the minimum oak ageing duration is 36 months (vs. 24 months required for basic Amarone).

The aim of the Famiglie Storiche estates is to show the world just how impressive Amarone can be when produced to the highest quality standards. The Montréal tasting spanned vintages from 8 to 20 years-old, and ably proved how age-worthy fine Amarone can be.

The stand out wines of the tasting for me were the following. For the ultimate Amarone evening, scroll to the bottom for a great local recipe.

(What do VW, PW and LW mean?  Click on my wine scoring system to find out)

Torre d’Orti Amarone della Valpolicella 2010 – 92pts. LW

A modern, opulent style of Amarone with lavish new French oak nuances (cedar, sweet spice), and a dense, yet velvetty texture. Ultra-ripe dark cherry and plum fruit feature on the nose, underscored by notes of dark chocolate. Fresh, full-bodied, and moderately tannic, with well-integrated 15% alcohol. Hints of tobacco linger on the finish.

Where to buy: L’Enoteca di Moreno de Marchi (Québec)

Masi “Costasera” Amarone della Valpolicella Classico 2007 – 94pts. LW

Classico is a term used in many Italian vineyards referring to the historic growing area of a region, from which the vineyards spread outwards. The Classico sub-zone is generally considered the “heart” of the appellation, often consisting of the best vineyard sites.

Masi’s dark, brooding Costasera 2007 is still incredibly youthful, featuring vibrant acidity and a tightly knit palate structure. Elegant, complex aromas of peony, rose, dark fruits, and cocoa delight on the nose. The mid-palate shows great depth of flavour, with meaty, savoury nuances adding interest. The tannins, while polished, are still quite firm. Needs a few more years cellaring to mellow and integrate further.

Where to buy: Authentic Wines & Spirits (national)

Musella Amarone della Valpolicella Riserva 2006 – 94pts. LW

Riserva refers to wines aged longer before bottling. The minimum duration for Riserva status is 4 years (vs. 2 years for basic Amarone).

Intense aromas of licorice, red cherry, blueberry, plum and dried fruit feature on the nose. The palate is highly concentrated, with a velvetty smooth texture, and perfectly balanced acidity. Very firm, grippy tannins frame the finish. This bold, weighty, warming red needs an equally hearty meal to do it justice.

Where to buy: Importation le Pot de Vin (Québec)

Tenuta Sant’Antonio “Campo dei Gigli” Amarone della Valpolicella 2004 – 90pts. LW

Intriguing aromas of prune, licorice, tobacco, and pepper gain in intensity upon aeration. Fresh, and full-bodied, with a moderately concentrated core of sweet dark fruit and savoury hints. Moderately firm, powdery tannins diffuse across the palate, framing the finish nicely. Drinking well now.

Where to buy: Mark Anthony Wines (national)

Tedeschi “Capitel Monte Olmi” Amarone della Valpolicella Classico 2001 – 95pts LW

A massively structured red, with a dense, richly textured palate profile. Brimming with blueberry, cherry, fig, mocha, sweet spice, and tobacco notes, this is an incredibly complex, fragrant wine. The whopping 16% alcohol is seamlessly integrated, as are the firm, ripe tannins. Drinking well now, with the power and depth to hold for several years yet.

Where to buy: La Céleste Levure (Québec), Noble Estates (Ontario)

Speri “Vigneto Monte Sant-Urbano” Amarone della Valpolicella 1998 – 92pts. LW

Dried fruit, herbal notes, roasted nuts, and mineral nuances feature on the nose of this 20-year old beauty. Still very fresh, and firm on the palate, with a layered complexity of prune, leather, and tobacco flavours. Overall, a very harmonious, well integrated red with a powerful, concentrated nature, and lengthy finish. Drink now before freshness fades.

Where to buy: Lifford Wines (Ontario)

Pairing Suggestions

Amarone should be opened several hours before serving, and decanted if possible. I prefer it chilled down a couple of degrees. The alcohol can feel quite hot on the finish if served too warm.

While dining in the Valpolicella region a couple of years ago, I was served the most decadent meal, with a fine Amarone. It was a rich, savoury risotto, made by replacing the majority of broth with Amarone wine. It is absolutely delicious, but remember… a little goes a long way!

Click here for the recipe. Buon appetito!

Education Life Reviews

5 Amazing Italian Wines to Drink with Pizza

Wines to drink with Pizza

The version of pizza that we know (and love) today was invented in the late 18th century in Naples, when some GENIUS decided to add tomato sauce to focaccia. And we all lived happily every after.

The Margherita pizza was apparently named after the Italian Queen of the same name who, upon a royal visit to Naples in 1889, was served a pizza topped with chopped tomatoes, mozzarella, and fresh basil.

Italian immigrants brought their culinary treasure around the globe, and with it, a thirst for their brisk, savoury, dry red wines. For nothing pairs better with pizza than Italian wine! But with an estimated 2000 different grape varieties grown in this viticultural paradise, how do you choose what to drink on pizza night?

  1. Match like for like: if you are throwing a frozen pie in the oven, or ordering in from a large chain, don’t waste money on a fancy bottle. Pair to the level of complexity of the food. There are lots of great 15$ wines out there that will do the trick nicely.
  2. Acidic foods require crisp, lively wines: tomato sauce is high in acidity. A low acid wine (as can be the case with big, jammy, hot climate reds) will seem flabby in comparison, lacking vibrancy and brightness.
  3. Rich foods can be tempered by higher acid wines: melted cheese is delicious, but can be a little too heavy. Pairing cheesy pizza with crisp wines can cut through the fat, facilitating digestion. Just think how well lemon and butter compliment each other in seafood sauces.
  4. Avoid big, tannic reds, unless your pizza is loaded with meat: tannins create a sensation of dryness (or astringency) on the palate. When tannins are ripe, this feeling can be quite pleasant – ranging from subtle to pronounced (in fuller-bodied wines) – giving structure to wine. Big tannins, however, require meat. Tannin binds with the proteins in meat, intensifying its rich, savoury flavours, and softening the wine.
  5. Beware heavily oaked wines: wood, just like the skins and stalks of grapes, contains tannins. New oak barrels can impart tannin to wines, making them firmer and drier on the palate.

In honour of superbowl Sunday, the husband and I ordered a big, cheesy, all-dressed pizza (pepperoni, peppers, mushrooms and olives). We decided to try out our pizza and wine pairing theories with a little taste test. We lined up the usual suspects and gave them each a swirl.

Ranked in order from most to least favourite pairing, here’s what we thought:

Chianti Classico

Why we chose it: Chianti os often cited as the ultimate pizza wine. Made predominantly from the Sangiovese grape, from vineyards grown in a hilly region of Tuscany, Chianti wines tend to be quite brisk and very dry. Aromas and flavours are fairly earthy, with tart red fruit notes, and sometimes subtle vegetal notes (tomato leaf, dried herbs). Tannins are generally only moderately firm, and quite chalky in texture

What we thought: Classic food and wine pairings exist for a reason! Guillaume and I both declared this the clear winner. The acidity was perfectly pitched, cutting through the grease with ease. The fine tannins worked well with the pepperoni. Both wine and pizza tasted better when served together.

Handy tips: Chianti has a quality hierarchy that starts with basic Chianti (often light in body, very crisp, with marginally ripe fruit, and moderate, grainy tannins). Chianti Classico comes from a specific sub-zone in the heart of the appellation. The grapes here tends to ripen more fully, producing wines with more body, greater aromatic nuance, and highly concentrated fruit flavours. You may see mentions like “Superiore” or “Riserva” on the label. These terms have to do with ageing periods in cellar, and fruit ripeness. They are an additional guage of quality : Superiore (minimum 1 year ageing, minimum 12% alcohol), Riserva (minimum 2 years’ ageing, minimum 12.5% alcohol).

Good value wines: Ricasoli “Brolio”, Antinori “Peppoli” or “Villa, Riserva”, Banfi Chianti Classico Riserva, Querciavalle Chianti Classico, Carpineto Chianti Classico

Barbera d’Asti

Why we chose it: Barbera d’Asti hails from the Piedmont region of north western Italy. The wines often have bright, tangy acidity, medium body, vibrant black cherry fruit flavours, and soft to moderate tannins.

What we thought: This pairing was a hit, and would certainly be the best choice for wine drinkers preferring fruitier reds. It also showed the best when we added hot chile flakes to one slice. The sweetness of the fruit counterbalanced the spicy heat nicely.

Handy tips: The grape variety is called Barbera. Asti is the name of the area (within Piedmont) where it grows. There are also delicious Barbera wines from neighbouring vineyards that would be a good fit. Look out for appellation names like Barbera d’Alba or Barbera del Monferrato.

Good value wines: Paolo Conterno “Bricco” Barbera d’Asti, Tenuta Olim Bauda “La Villa” Barbera d’Asti, Prunotto Barbera d’Alba, Michele Chiarlo “Le Orme” (Asti) or “Cipressi” (Alba), Borgogno Barbera d’Alba Superiore, Pio Cesare Barbera d’Alba

Montepulciano d’Abruzzo

Why we chose it: The Montepulciano grape, grown in the region of Abruzzo in south eastern Italy, produces wines that are deep in colour, with fresh acidity and medium body. They are fairly earthy, with ripe blackberry, cherry, and herbal notes. Tannins range from only moderately firm to quite markedly “chewy”.

What we thought: Our 15$ bottle worked reasonably well. The earthy flavours underscored the mushrooms nicely, and the fresh acidity evenly matched the tomato sauce. The tannins were just a shade too astringent for this pizza however. A meatier pie would probably suit this wine better.

Handy Tips: Confusingly, there is an appellation in Tuscany called Vino Nobile de Montepulciano. Wines from this vineyard area are made with Sangiovese, and have nothing whatsoever to do with Montepulciano d’Abruzzo.

Good value wines: Masciarelli, Valle Reale, Farnese, La Valentina, Contesa

Rosso di Toscana

Why we chose it: Literally translated, this means Tuscan red wine. These wines can come from vineyards planted virtually anywhere in Tuscany. They usually feature Sangiovese, and often have high proportions of international grape varieties such as Cabernet Sauvignon and Merlot in the blends. They can be very refreshing, in an approachable, easy-drinking, fruity style with ripe, rounded tannins.

What we thought: Despite having chosen a 2015 vintage (which was quite a warm, ripe year) this specific wine was very tightly knit, verging on austere. The pizza made the wine seem overly firm and astringent. Overall, an unsuccesful match.

Handy Tips: Rosso is a term used in some of Tuscany’s top appellations  to designate simpler, earlier drinking styles of wine. Where Rosso di Toscana IGT wines are often blended with tannic grapes like Caberenet Sauvignon (which is where our error potentially lay), Rosso from top appellation: Montalcino is 100% Sangiovese. Montalcino lies due south of the Chianti region. The wines are similar stylistically, but are riper in fruit and fuller bodied. Alternatively, Rosso di Toscana wines with a high percentage of Sangiovese, and blending partners like softer, rounded Merlot, would potentially also work well.

Good value wines: Altesino Rosso di Toscana or Rosso di Montalcino, Argiano Rosso di Montalcino, Col d’Orcia Rosso di Montalcino

Valpolicella Ripasso

Why we chose it: From the Veneto region, in Italy’s north east, Valpolicella is a blend of indigenous grapes: mainly Corvina, Corvinone, and Rondinella. Basic Valpolicella (Classico) wines tend to be light in body, fresh, floral, and vibrantly fruity (red and black fruits), with soft tannins. Ripasso versions are richer, and more concentrated, due to the process of adding the raisined grape pommace, left over after Amarone fermentation, to steep in the just fermented Valpolicella wine. This technique raises the alcohol levels, gives sweeter fruit flavours, and a fuller body.

What we thought: We should have stuck to Valpolicella Classico. The Ripasso, while delicious, was too rich, too sweet, and too big a wine for the pizza. It completely overpowered the food.

Handy Tips: Basic Valpolicella, served slightly chilled, would be a good choice for a simple pizza dinner. If you are serving gastronmically styled pizza, and wanted a similar profile, Valpolicella Superiore offers greater nuance and complexity. Superiore wines are aged for a minimum of 1 year prior to bottling.

Good value wines: Bolla, Masi, Tedeschi, Allegrini, Speri

So there you have it! With all these new wines to try, you may need to make pizza night a weekly occurrence.

Looking for something a little out of the ordinary? Why not try a dry Lambrusco? These lightly sparkling red wines from the Emilia-Romagna region are lively and fresh, with tangy red fruit flavours, and savoury nuances. Be sure to check for the mention “secco” (dry) or “semisecco” (just off-dry).

 

Education Life

An Overview of Italian Wine! Che Figata!

overview of italian wines

If I could only pick one vacation destination for the rest of my life it would be Italy. Hands down. No need to ponder over it. Easy decision. Why, you ask? Because, even at Autogrill, the country’s largest highway fastfood chain, you can get a decent panini, a drinkable glass of wine, and a delicious espresso.

The husband and I once spent a fantastic week skiing in the Aosta valley. At the resort restaurant, there was table service, amazing pasta, and hearty reds served in attractive stemware. Oh, and did I mention that it was cheap! I still dream about it.

I have traveled to Italy more than a dozen times, and there are still so many places I haven’t seen, or want to re-visit. I love the food, the wine, the coffee, the diversity and beauty of the landscapes, and especially the people. They seem to have perfected a sort of nonchalant confidence that is infectious.

And the language! I could sit in a café in a piazza all day, drifting from cappucino, to prosecco, listening to the melodic sound of Italian banter. Learning the language is definitely on my (very long) bucket list.

…roughly 2000 different wine grapes are grown in Italy today…

Italy boasts an incredibly diverse wine culture. According to Riccardo Ricci Curbastro of FEDERDOC (Italian agency for appellation wines), over 70% of Italy consists of hills and mountains. This, combined with the limited number of easily navigable rivers, meant that trade between the different regions was slow to develop historically. Each province developed their own foods, and cultivated their indigenous varieties. Italian wine grape expert Ian D’Agata estimates that roughly 2000 different wine grapes are grown in Italy today.

From north to south, hill to vale, Italy’s temperate to warm climate makes all regions, including its islands, suitable for grape vine cultivation. Take a drive down country lanes in any corner of Italy, and you will see vineyards somewhere along the way.

Italy is the largest wine producer in the world, beating out its nearest rivals France and Spain. It churned out almost 51 million hectolitres of wine in 2016 (equivalent to 6.6 billion bottles!). That’s a lot of vino.

Italy is the largest wine producer in the world, beating out its nearest rivals France and Spain

The driving force behind Italy’s prolific output is the popularity of its sparkling wines. Prosecco is the best-selling sparkling wine on the planet, and vast oceans of Asti (formerly Asti Spumante) are shipped around the globe.

Italy is also home to a wide number of crisp, refreshing white wines, and an impressive range of dry reds. From Chianti, to Barolo, to Amarone, the list of Italian wines worth a sip (or three) is endless.

February is Italian wine month here at JackyBlisson.com! I have a great line up of Italian wine and food articles coming your way, including:

From cheap & cheerful, to seriously trendy, you’ll discover why all the cool kids are drinking Lambrusco (Italy’s famous red sparkling wine).

A vertical tasting of Valpolicella’s crown jewel: Amarone (from 2010 back to 1998) from the group of family-owned wineries that comprise the prestigious Famiglie Storiche

Women in wine! A feature on some amazing Italian wine divas.

Local recipes with a host of different wine pairing options

And so much more….

So, stay tuned, and thanks for reading! Ciao.

 

 

Education Life

Veneto Travel Diaries Part 5 – Valpolicella 101

What is Valpolicella

Valpolicella…land of wine, charm and tradition. So proclaims the Consorzio Tutela Vini Valpolicella, responsable for the marketing and promotion of the region. And they are not wrong. Those three descriptors aptly sum up what awaits you when you arrive in this sunny paradise. Lush green hillsides and plains covered in vines, cherry and olive trees, farmers out tending to their crops and ancient stone villages boasting delicious trattorias.

The vineyards of Valpolicella lie in the province of Verona in Northeastern Italy. There are three distinct areas. Firstly, the “Classico” region, the historic heart of the appellation which consists of three major valleys (Fumane, Marano and Negrar). This area is slightly higher in altitude than the outlying DOC area and benefits from optimal ripening conditions. “Classico” on a label of Valpolicella is generally a good indication of quality, although increasingly producers from the outlying areas further to the east (Valpantena and the generic Valpolicella DOC area) are now producing excellent wines.

Valpolicella is red wine country. All of the wines are blended from the same set of indigenous grapes featuring the prerequisite Corvina, Corvinone and Rondinella. Corvina is the major grape. It gives structure, body, bright acidity and attractive cherry and herbal notes to the wines. Its thick skin is a vital quality for the appassimento process (more on this later). Corvinone was originally thought to be a clone of Corvina, but has been proven to be a separate variety. The bunches are looser, with bigger grapes. It gives heady, perfumed wines, redolent with cherry and floral notes. Molinara is the minor player, accounting for 5 – 30% of blends. It is also a fairly aromatic grape, with the necessary thick skins. Small amounts of lesser known varieties like Molinara and Oseleta are sometimes thrown in for seasoning. Each producer will determine their own blend (within the DOC regulations), depending on what grows best in their vineyard, and what style they are looking to craft.

Corvina…gives structure, body, bright acidity and attractive cherry and herbal notes…

There are two key elements that make the wines of Valpolicella so enticing. Firstly, there is incredible value for money on offer here. While Tuscany and Piedmont enjoy greater international renown, the producers of Valpolicella have quietly but surely ramped up quality, while keeping the prices nice! Secondly, the region boasts unique winemaking methods resulting in a range of wine styles from light and fruity to rich and full-bodied.

As with so many classic, Old World wine regions, the wine classifications are best understood by picturing a multi-tiered pyramid. At the bottom of the pyramid, you have basic Valpolicella DOC. This is your every day, barbeque wine. It is lively, with tart cherry fruit flavours, medium body and smooth tannins. Served slightly chilled, it is dangerously drinkable. The next step up the pyramid brings us to Valpolicella Superiore DOC. These “superior” wines are aged a minimum of one year in oak or other wood vessels, and have a minimum alcohol content of 12%. They retain the bright, fruit driven character of the basic level, but with a little more depth and persistence. Ripasso della Valpolicella DOC offers even greater concentration and complexity. The vinification technique for Ripasso is unique. Dry base wines are made in the same manner as basic Valpolicella. Several months later, the base wine is transferred into a tank containing the leftover pommace of grape skins from the vinification of another wine, the Amarone. These skins are still rich in sugars and yeasts, provoking a second fermentation for the Valpolicella. The wine is “repassed” (hence the name Ripasso). This process adds glycerol (leading to a rounder mouthfeel), gives richer flavours and higher alcohol levels.

At the top of the pyramid, we have the two DOCG wines: Amarone della Valpolicella and Recioto della Valpolicella. This is where the “appassimento” process comes into play. Appassimento is the act of drying grapes for an extended period so that 40% or more of the water evaporates, resulting in shrivelled berries rich in flavour and sugar. The Amarone destined grapes are dried for 90 to 120 days on average, in large drying lofts designed to permit good air circulation. The bunches are carefully inspected throughout the process to ensure they remain in good condition, free of moulds that would taint the flavour. The raisined bunches are then carefully transferred to tanks or large wooden vats for fermentation, followed by long aging (2 years for Amarone, 4 years for Amarone Riserva) in large, generally neutral wood casks. The wine is opulent, bold, rich, full bodied, highly alcoholic, generally over 15% and often up to 17%. These are reds to cellar for 7 – 12 years and serve with savoury, hearty fare. Recioto winemaking begins in the same way, but the drying period is longer (120 to 150 days on average), and instead of then fermenting the wines dry, the process is halted mid-way to give a rich, concentrated, cherry and dried fruit scented, sweet wine (often up to 150g/L of residual sugar).

The wine is opulent, bold, rich, full bodied, highly alcoholic…best served with savoury, hearty fare.

Recioto is the oldest wine style of the area with a history dating back to the ancient Greeks and Romans. The “Retico” was the wine of choice for the emperor Augustus, and the pride of all growers. It was in crafting this fine nectar that the Amarone style was (accidently) born. Amarone derives from the Italian word for bitter, and was the adjective used when the Recioto was occasionally left too long during fermentation with all of the sugar transformed to alcohol. The dry, alcoholic wine was considered overly bitter and generally thrown away. Not until the 1050s did opinions change and the Amarone style become appreciated in its own right.

Valpolicella is a storied region, with a long history of crafting unique, captivating wines. From light and fruity to heady and rich, there is a wine for every palate. Try this local recipe with a glass of Ripasso or Amarone and you will be packing your bags for Verona!

http://www.amaronetours.it/wines/amarone/amarone-recipes-risotto

 

Life

VENETO TRAVEL DIARIES PART 4 – VALPOLICELLA TALES

Valpolicella Tales

Perhaps it was the proximity to Verona and its star-crossed lovers that made me sentimental. And perhaps, after a week travelling with two strong, talented women, I had become somewhat biased. Whatever the reasons, the themes of enduring love and of trailblazing females seemed to define my time in Valpolicella. As I find myself in a story telling mood, I will recount the history of three of the estates visited this week. Don’t worry, a review of the wines and an overview of the regions will follow shortly (in part 5).

CORTE SANT’ALDA  http://www.cortesantalda.com/en/

Our first stop was an unassuming old villa, atop a pretty hillside with panoramic views of vineyards strewn with wild poppies. From the moment I shook hands with the wry, spirited Marinella Camerani, I knew I would like her. In short order she had rattled off a tale of rebellion and passion. Tired of working as a lowly accountant in the family car battery business, she left her father and brothers, and even husband, behind and moved to the country. Without a lick of experience in winemaking, she began working in the cellars and slowly learnt her trade. Small Italian towns in the 1970s were not particularly receptive to divorcées living alone and taking on men’s work. The first years were hard, but she persevered, eventually getting the capital together to buy her first vineyards. Today, Corte Sant’Alda is a thriving 40-hectare biodynamic estate consisting of vineyards, olive trees, pastures and forest. Marinella’s eyes shone with pride speaking about her wines, but she became positively radiant when discussing the love of her life. Cesar came to her village as an illegal Peruvian immigrant. Their union was not a welcome one to her already disapproving family, but she eventually won them over. The winery is named for their now 16-year-old daughter Alda. Beautiful purity is the watchword for the whole line up, from the well crafted, cherry scented Valpolicella through to the rich, concentrated Amarone.

Québec: Private imports via La QV http://www.laqv.ca/

Ontario: Private imports via The Toronto Wine Club

VILLA MONTELEONE http://www.villamonteleone.com/principale/azienda_en.htm

After retiring from neurosurgery at North Western University, Anthony Raimondi and his Colombian-born wife Lucia Duran decided to follow their dream and retire in Italy. They happened across the stately old villa in their travels and fell in love. The estate came with a hectare of vines, so they decided to try their hand at winemaking. Initially they just wanted to supply their own cellar, but ambition got the better of them and the estate grew. Sadly, Anthony passed away not long after. Lucia found herself alone, in charge of a large property and a demanding enterprise.  She considered closing up shop but after some soul searching, decided to roll up her sleeves and carry on. She moved into a small cottage on the property and transformed her home into a tastefully furnished, welcoming bed & breakfast*. After a number of years growing her vineyard business alone, she recently found a business partner, Marco, to manage the vineyards and winemaking. Today, the estate makes 30 000 bottles, sold primarily in North America. We tasted the line up in Lucia’s lovely, heritage-classed gardens. The wines were a true reflection of the noble woman in front of us: elegant and refined.

Ontario: Private imports via Small Winemakers http://www.smallwinemakers.ca/

* For more information on the B&B: bedandbreakfast@villamonteleone.com

Follow Villa Monteleone on facebook for Marco’s authentic Italian recipes (in English)

TINAZZI http://www.tinazzi.it/

This last story is maybe a little less pertinent, since it is technically the story of a determined, strong-willed man. It was however, recounted over the course of a fabulous evening of Paverotti, antipastis and wine, by his equally tenacious daughter. Gianandrea Tinazzi was just 18 when his father, Eugenio, lost his job. The cantina where he worked went bankrupt. Tired of working for others, Eugenio decided he would set up his own operation and that his son would help. He started by buying small quantities of grapes, and vinifying them in a crude winery set-up in the garage. Gianandrea’s job was to drive around the holiday camping grounds surrounding Garda lake and sell the wine, returning with the empty bottles. Quickly realizing that they needed more than holidaymakers to grow, Gianandrea began selling in local restaurants, and then to national wholesalers. As the business continued to thrive, father and son began purchasing vineyards and looking for clients abroad. Without a word of German or a single business contact, Gianandrea drove all night and started the process of knocking on doors to present his little known wine. Fast forward to 2016, and a new generation of Tinazzi’s work at the family firm. Francesca studied economics in Milan and initially resisted the idea of joining her father and brother at the now flourishing 3-million bottle a year winery. But after 5 years away, the lure of the vineyards proved too great and she returned as financial director to oversee, if not quite, control Gianandrea’s ambition. The winery now consists of 100 hectares of vineyards in Bardolino, Valpolicella and Puglia, with additional grape contracts and brands out of Chianti, Abruzzo and Sicily. A heady, voluptous style defines Tinazzi’s line up of Veneto & Puglia wines.

Québec: Tinazzi’s excellent Puglian Primitivo “Feudo di Santa Croce” is available at the SAQ. The Veneto lineup can be private ordered via Vinicolor http://www.vinicolor.ca/produits.php#canada

 

 

 

 

 

Life

ITALY AWAITS…!

Distretto

I have been a little remiss in posting recently. This is simply because the big count down has begun…  I am T-26 days from the Masters of Wine exams. So, as you can imagine, I have had my head permanently in the books (and my nose in the glass) for the past couple of months.

The dread and anticipation is bringing me close to fever pitch. So the world’s greatest husband (mine), is sending me away for a week to cool my heels. I am making the potentially risky move of taking a week off. I have been tempted into accepting the gracious invitation of the Italian Chamber of Commerce to attend the annual Vino in Villa (http://vinoinvilla.it/en/) festival. This annual event honours the top quality Prosecco from the Conegliano Valdobbiadene DOCG.

Watch this space for a week long travel diary on my musings, tastings and so forth. I will also treat you to a cheeky little jaunt to Valpolicella before I head home. It’s a tough job, but someone has to do it….!

Producers Reviews

PRODUCER PROFILE – MASI AGRICOLA

Masi winery valpolicella

If you live in Canada and like Italian wines, you have certainly come across the prodigious line up from Masi Agricola. They are known as one of the founding fathers of Amarone. Last week, I had the great pleasure of attending a tasting of some of their finest cuvées.

The process of drying the finest grapes to make richer, more concentrated wines is an old one in the Valpolicella region. However, until fairly recently, production was largely dedicated to crafting the sweet recioto style. Amarone, meaning “the great bitter”, refers to the technique of fermented the raisined grapes to near dryness, making for a full-bodied, high alcohol yet still luscious and velvetty red wine. Masi has dedicated generations to perfected their Amarone style. The grapes undergo the appassimento (drying) process on small bamboo racks in well aerated drying rooms. While the minimum drying time for the appellation is 55 days, Masi holds themselves to a higher standard, waiting an average of 100 days (until the grapes lose 35% of their weight). The resultant Amarone della Valpolicella Classico DOC wines are bold and intensely flavourful.

Masi’s ever continuing quest for quality improvement and innovation extends to all of their plethora of DOC and IGT wines.  Another case in point is Ripasso della Valpolicella. While the process of macerating the Valpolicella wines on Amarone pomace was used by many winemakers throughout the region, each estate had their own name for the technique. Masi coined the phrase “ripasso” in the 1980s and started selling the medium bodied reds internationally. The name and style caught on and, in 2009, a DOC was granted. By this time however, Masi had already abandoned the concept.

Masi’s ever continuing quest for quality improvement and innovation extends to all of their plethora of DOC and IGT wines.

They decided that simply steeping the lighter (and generally lesser quality) Valpolicella in the dregs of the Amarone wasn’t yielding the quality of wines they sought. They therefore developped a new process dubbed “double fermentation”. The concept is simple. The grapes are classed in three quality tiers; the best for Amarone, the second best for their former Ripasso wines and the third level (less concentrated grapes) for their simpler, every day wines . The second tier is further subdivided, with a portion immediately fermented and the rest put through the same appassimento process as Amarone, but only to a weight loss of 15%.  The dried grapes are added to the fermented wine causing a secondary fermentation to occur, making for a more complex, layered wine. Masi’s Valpolicella Classico Superiore DOC wines like the delicious Montepiazzo cuvée are crafted in this manner.

Masi Agricola has been in the Boscaini family since 1772. Their story began with the acquisition of a vineyard plot called Vaio dei Masi (little valley). The estate was thus named and a legacy was born. Today, patriarch Sandro Boscaini heads up the estate, with children Alessandra and Raffaele managing the technical department. Like Robert Mondavi’s role promoting the Napa Valley, the Boscainis work tirelessly to show that the Veneto is capable of world class wines. Deemed “Italy’s wine factory” by Jancis Robinson, the region is best known for the millions of entry level bottles of light bodied Valpolicella and neutral Soave. Great vintages are rarely hailed in the press like those of Piedmont or Tuscany. The Boscainis have therefore taken matters into their own hands, creating a “5 star” concept to highlight top quality vintages like 2012. Weather conditions need to be optimal during the growing season and the appassimento period (good aeration of the drying grapes) for a vintage to be named.

My top picks from the tasting included the following:

Masi MontePiazzo Valpolicella Classico Superiore DOC 2014 – 89pts. PW

Attractive dark ruby colour, with ripe notes of plum, black cherry, mixed spice and earthy undertones. Rounded acidity, medium bodied and a velvetty texture define the palate, with classic sour cherry flavours on the finish.

Where to buy: SAQ (27.00$)

Blend details: 70% Corvina, 20% Rondinella, 10% Molinara

Masi Grandarella Refosco delle Venezie IGT 2011 – 88pts. PW

Refosco is an ancient variety, native to the Veneto region. It is generally quite a bold, tannic grape with a touch of bitterness. It is blended here, with Carmenère, which is planted in small pockets of the Veneto and Fruili regions. Intriguing aromatics of potpourri, red cherry, cedar and a subtle animal note define the nose. Pleasant on the palate, with a dense structure and tart acidity providing lift through the mid-palate. Ever so slightly rustic with ripe, chewy tannins.

Where to buy: SAQ (26.30$), LCBO (28.95$)

Blend details: 75% Refosco, 25% Carmenère

Masi Costasera Amarone della Valpolicella Classico DOC 1997 – 94pts. LW

A brilliant example of the ageing potential of fine Amarone. The nose delights, with a lovely mix of tertiary earthy, truffle and prune notes, and fresh red and black berry fruit. Still bold and full-bodied, yet showing the mellow smoothness of its age. Sweet sappy fruit, and lifted tones of sour cherry linger on the persistent finish.

Where to buy: SAQ (107.50$)

Blend details: 70% Corvina, 25% Rondinella, 5% Molinara

Masi Campolongo di Torbe Amarone della Valpolicella Classico DOC 2009 – 95pts. LW

South west facing slopes catch the afternoon sun and benefit from the drying effects of the prevailing wind, ensuring optimally ripe, healthy grapes.  The result is an elegant wine, redolent with floral notes, cedar, black cherries, dark berries and subtle tertiary aromas. Firm, yet broad through the mid-palate with tangy acidity and a long, cigar box scented finish.

Where to buy: SAQ (107.50$ – 2007 vintage), LCBO (101.95$)

Blend details: 70% Corvina, 25% Rondinella, 5% Molinara

Masi Serego Alighieri Vaio Armaron Amarone della Valpolicella Classico DOC 2008 – 92pts. LW

A denser, more structured style. Subtle botrytis notes on the nose interweave nicely with macerated black fruits, spice and dried floral aromas. Full bodied with big, chunky tannins that frame the cedar, cigar box scented finish.

Where to buy: SAQ (86.75$), LCBO (69.95$)

Blend details: 65% Corvina, 20% Rondinella, 15% Molinara (Serego Alighieri clone)

Masi Mazzano Amarone della Valpolicella Classico DOC 2009 – 91pts. LW

Intense aromas of plum, mixed black berries and a lively minerality feature on the nose. Full bodied, fresh and tightly woven, with firm, chewy tannins and a lingering toasted note.

Where to buy: SAQ (99.25$), LCBO (101.95$ – 2007 vintage)

Blend details: 75% Corvina, 20% Rondinella, 5% Molinara