Friday, June 23, 2017

"Mai Dire Mai", Never Say Never with Pasqua Wines

Last week I took a trip back to Italy as I received an invitation from the Pasqua winery to go and visit the winery and their vineyards and taste some of the wines that they produce. It was a wonderful trip and myself along with two other international folks in the wine industry were warmly welcomed and treated very well.
Italian wine press trip to Italy with Pasqua

The Pasqua winery is located in the Veneto region of northeastern Italy within the winemaking area of the Valpolicella. Their winery is specifically located in the Valpantena, one of the top winemaking areas of the Valpolicella. The winery started over 90 years ago and just recently celebrated their 90th anniversary in 2015. 
Pasqua winery in Valpantena of Valpolicella
Pasqua winery
Our trip started off with a guided tour of the Giardino Giusti, the serene and peaceful renaissance gardens located over the Adige River in Verona. The gardens reminded me very much of the Boboli Gardens of Florence, but on a smaller scale. The Giusti family actually originated from Florence.
Giardino Giusti in Verona
Giardino Giusti

We proceeded to the Torre dei Lamberti in Piazza Dante after a quick aperol spritz, where we met Pasqua's PR and marketing person, Sara Biasi, who greeted us and kicked us off at a private tasting at the top of the tower. The tower was privately reserved for us as we made our way to the top with views overlooking all of Verona and even Lake Garda in the far distance. We started the evening enjoying a glass or two of the Pasqua Prosecco before proceeding to our dinner in at Cafe' Dante. 
Torre dei Lamberti with Pasqua winery
Torre dei Lamberti
Torre dei Lamberti Verona
Views from the top













A beautiful night to sit outside in the piazza and we were graciously joined by the owner and President of the Pasqua winery, Umberto Pasqua. A very down to earth and personable gentleman. We sampled a number of the Pasqua wines including their prosecco, 11 minutes rose', Passione Sentimento Bianco and Rosso. The last pairing was my favorite as we paired the Sentimento Passione Rosso with risotto all'amarone drizzled with monte veronese cheese of the area.
President of Pasqua Winery Umberto Pasqua
President, Umberto Pasqua
Our next day was lovely as we started off visiting Pasqua's top vineyard site, Monte Vegro, located in the town of Ilasi in the Valpolicella. This winery was named Monte Vegro (monte=mountain and vegro=unattainable) due to the fact that many folks said that grapes couldn't be grown there. So the wines of this area are called Mai Dire Mai meaning “never say never”
Monte Vegro vineyards of Pasqua winery
Monte Vegro vineyards

The vineyards that day were loaded with sunshine on our visit as a single tractor traveled through the vines. Set high up on the hills with many south facing slopes the soil there was comprised with layers of limestone.  There is such a peacefulness I find when visiting vineyards and it's the perfect way to understand how the wines are developed as it all starts there. 
Monte Vegro vineyards of Mai Dire Mai wines
Limestone @ Monte Vegro
The vines reside on 26 hectacres and since land is so limited in the Valpolicella with maybe 1 hectacre changing hands every year it results in the price of the land to be rather expensive. It was mentioned by one of the guests/sommelier that the land costs about half a million a hectacre, but I don't have facts to back that up.


Next, we made our way to the Pasqua winery, which is very deceiving from the outside, but quite the operation with floors upon floors inside. I have to be honest that I have seen the label Pasqua wines before, but don't believe I had yet to try them. Even though the majority of their wines seem to be more bulk wine that either they grow or purchase the juice from other areas of Italy including Sicily, Tuscany and Puglia, the wines that we were fortunate to sample I found to be very enjoyable.
wines of Pasqua winery in Valpolicella

Upon arrival we were immediately introduced to the winemaker Giovanni Nordera, whom is actually a cousin of the family. He has been winemaker at the Pasqua winery for over 10 years and at the impressive age of only 38 years old. He had traveled to many wine regions of the world including Chile, South Africa and France working in the industry before he eventually ended up at the Pasqua winery. Giovanni walked us through all the wines you'll find listed below. 
Winemaker of Pasqua winery, Giovanni Sordera
Giovanni Nordera, winemaker

The winery produces about 14-15 million bottles a year. We toured the factory with Giovanni after our tasting and he walked us through the lab and the bottling operation where they typically bottle about 60,000 bottles a day. I always find those machines to be quite fascinating to watch. We walked through where the stainless steel tanks are kept where their largest tanks hold about 200,000 liters, which is mostly their pinot grigio as they produce about 3 million bottles of this wine. On our tour we were introduced to quite a unique room that was created for the launch of Pasqua's new rose' released this year called 11 Minutes.  Yes, those are hundreds of bottles hanging in a room surrounded by mirrors.  Pretty cool, huh?!
Pasqua 11 Minutes Rose
Room of Pasqua's 11 Minutes Rose'

After the tour Giovanni even walked us through making our own wine including blending, bottling, labeling and corking.  We finished lastly in the wine cellar where a dinner was being prepared for us directly amongst all the barrels.
winemaking with Pasqua winerywinemaking at Pasqua winery









Wine dinner in the wine cellar of Pasqua

An absolutely lovely time over the 2 days and I'll share with you a couple of the towns I visited after on upcoming blogs sharing some of the wines typically produced in those areas so stay tuned.
Wine tasting at Pasqua winery
Below is the list of wines we tried over the couple days and there truly wasn't one that I didn't enjoy, some more than others.  My favorites during my visit were the Pasqua Passione Sentimento Bianco, Pasqua Mai Dire Mai Valpolicella Superiore and the Pasqua Mai Dire Mai Amarone della Valpolicella.  You'll see my notes on these particular favorites, but I'm happy to share others if there is interest.  Shoot me a message.
Pasqua Prosecco Spumante Brut DOC
2016 Pasqua 11 minutes Rose' delle Venezie IGT
2016 Pasqua Passione Sentimento Bianco IGT
  • Made of 100% garganega these grapes go through the appasimento process, drying the grapes out on trays for 1 month in the fruitaio. This wine had good structure with aromatics of stone fruit and citrus.  On the palate it was dry and a nice balance of fruit and refreshing acidity leaving a round mouthfeel and lingering finish. ABV 13%  SRP $14
2015 Pasqua Passione Sentimento Rosso IGT
2012 Pasqua Amarone della Valpolicella DOCG
2012 Pasqua Mai Dire Mai Valpolicella Superiore DOC
  • Produced with 50% corvina, 30% corvinone, 10% rondinella and 10% oseleta (a reinvigorated grape once facing extinction).  Aromas of ripe, rich dried red fruits.  A more traditional style of Valpolicella Superiore with lots of complexity including dried cherries, spice and bright acid.  Aged in tonneaux and barriques for 18 months.  This wine was drinking well, but can still withstand some aging. Only 4,000 bottles produced. ABV 15%  SRP $35
Pasqua Mai Dire Mai Amarone della Valpolicella DOCG
  • Produced with 65% corvina, 15% corvinone, 10% rondinella and 10% oseleta.  Displaying on the nose sweet, dried fruits.  A structured, concentrated wine loaded with rich, dark fruits showing hints of mint and toasty characteristics.  Aged 100% in new oak and barriques for 24 months.  This wine still needs some more time in the bottle.  ABV 16.5% SRP $150
2006 Pasqua 90th anniversary Amarone della Valpolicella DOCG

 



Saturday, June 3, 2017

Passito on the Island of Pantelleria

Today is Italian sweet wine day with our Italian Food, Wine & Travel group. I've written about a number of different sweeter style wines on Vino Travels. I am one that has a sweet tooth and enjoys a nice dessert wine. I'm veering off from the typical moscato d'asti and brachetto d'acqui in the north and taking you an island off the coast of Sicily for some passito di Pantelleria.

I believe I've only ever had 1 passito di pantelleria and it was the delicious Ben Rye from Donnafugata. I've written about passito di pantelleria in the past so you can reference all about it from my previous blog post. To summarize, these wines are produced from the moscato grapes, here it's known as zibibbo. Elsewhere this grape is known as Moscato di Alexandria. The weather is intense here so the grapes ripen rather well. To produce passito the grapes are harvested at night in cooler temperatures, but then left to dry to concencrate the sugars more. 

2014 Ipsus Passito di PantelleriaFor all you Trader Joe's wine lovers I have to admit this was the first time I actually tried a wine from Trader Joe's. The store I frequent doesn't sell wine and the other closest store is about 40 minutes away, but one day I was in the area and stopped in to check out their wine selection I've heard a lot about. I was excited to find a passito di Pantelleria from Ipsus and immediately made the purchase. I'm always one for wines that I can't find as easily. This 2014 Ipsus Passito di Pantelleria wine was amber in color. With an aromatic nose this wine is rich in flavors of orange zest, apricots and honey. I would suggest to try pairing it with a fresh fruit tart or even some crème brulee. SRP $10.99 (Trader Joe's). 

A delightful and delicious wine at a great price. So when you find yourself craving a little dessert after your meal it's an affordable option to check out.

Here are more Italian sweet wines for you to enjoy. If you catch us in time join us live on Twitter Saturday June 3rd at 11am EST @ #ItalianFWT.

Camilla from Culinary Adventures with Camilla features From Start to Finish with Brachetto d’Acqui
Susannah of Avvinare features Sweet Wines from Italy Made With Red Grapes
Gwendolyn of Art Predator features Passito Dessert Wine by Anselmi: No Other Dessert Needed!
Jeff of Foodwineclick features The Sordid Tale of Marsala Wine

 



Saturday, May 27, 2017

The Navarra: Fruit, Spice and Everything NIce

We're going on an Italian hiatus this week and taking a short jaunt over to Spain to discover the Navarra. Spain has always been a top country selection for me in terms of value along with Italy. I was introduced to these wines by my blogger friend Susannah of Avvinare that is partnered with the Navarra DO so I was fortunate to sample through an array of wines including white and red wines. 

Wine tasting Navarra wines of Spain
The Navarra is located in northern Spain between Madrid and San Sebastian. The Pyrenees are found to the north and it's also in close proximity to the Ebro River. There is such a variety of topography between the Pyrenees, the Bardenas Reales desert and the Bay of Biscayne to the south. There are even 3 different types of climates as well including continental, Atlantic and Mediterranean. These are all major influences on the Navarra as a winemaking region. 
Wine tasting in the Navarra, Spain
The Navarra DO was established in 1933. About 11,000 hectares are under vine and a small portion of those are vines are 30+ year old. The wines of this region are primarily red totaling about 60% with rose' wines coming in at 30% and whites only at 10%. This area had always been known for it's rose' production. Majority of the wines produced (70%) are native grapes including garnacha and tempranillo mostly as well as others including viura, graciano and carinena. The other 30% are international grapes including cabernet sauvignon and merlot mostly with syrah, chardonnay and pinot noir.

Age Levels of Navarra Wine
Reading wine labels in another language can always be tricky. Here are some terms that will help you determine the aging of the wines:
  • Cosecha – a young wine
  • Tinto Roble – minimum of 90 days in the barrel
  • Crianza – minimum of 24 months aged with 9 months in the barrel
  • Riserva – minimum of 60 months aged with 12 months in the barrel
  • Gran Riserva – minimum of 60 months with 18 months in the barrel
  • Dulce Natural – sweet wine
Wines of the Navarra
Wines of Navarra Spain

2015 Bodegas Nekeas Vega Sindoa Tempranillo
  • Located in the Valley of Valdizarbe this wine is made of 100% tempranillo. An easy drinking wine with fresh blackberries, a hint of licorice and spice. SRP $9. ABV 14%
2015 Bodegas Camilo Castilla Moscatel
  • Located in the town of Corella in the Ribera Baja this wine is produced with moscatel de grano menudo grapes, or easier said moscatel. Pale yellow in the glass this wine had a very aromatic nose. It was clean, enjoyable wine with notes of peaches. ABV 12.5%
2013 Castillo Monjardin La Cantera Old Vine Garnacha
  • Ruby in color. A medium bodied, dry wine with baking spices, vanilla, cherries and plums with a decent finish. ABV 13.5%. SRP $9
2015 Bodegas Principe de Viana Graciano Roble
  • Deep red in color this wine is made of 100% graciano. It's a soft wine with rich fruits of plums, cherries and currants paired with some black pepper and a hint of minerality. ABV 13.5%.
2015 Bodegas Principe de Viana Garnacha Roble
  • 100% garnacha. Deep ruby red with lots of fresh red fruits with notes of vanilla. Easy drinking and a moderate finish. ABV 13.5% SRP $13
Bodegas Ochoa tempranillo garnacha2015 Bodegas Ochoa Tempranillo/Garnacha
  • Made of 70% tempranillo and 30% garnacha. Purple tinge demonstrating a younger wine. You get the tannin from the tempranillo and the ripe berries of the garnacha. SRP $15. ABV 13%.
Food Pairings with Wines of the Navarra
The Navarra DO recommends pairing these wines with the abundance of vegetables produced in the region including white asparagus and fire roasted piquillo peppers. Game, meats and lamb are a good selection for the hearty reds as well as foie gras, charcuterie, and shepherd cheeses of the region (roncal and idiazabal). 

Between the variety of soils, landscapes and microclimates there are a variety of wines for everyone to enjoy from this region and at great price points that won't break the bank. And if you need another reason to visit this region they are known for the running of the bulls in Pamplona. Now that would be a site to see!


*These wines were received as samples, but opinions are my own. Information and pictures sourced from the Wines of Navarra and Bodegas Ochoa.
 



Saturday, May 6, 2017

There is Prosecco and then there is Valdobbiadene Prosecco

This month our Italian Food, Wine & Travel group is highlighting sparkling wines of Italy. The most widely known sparkling wine of Italy is prosecco, but there are many others that are worth recognizing, especially those of Franciacorta in Lombardy and those of Trento in the region of Trentino. Then you have those sparkling wines that are on the sweeter side like moscato d'asti and brachetto d'acqui. I've written about many of these in the past, but with prosecco being so widely produced and there being many inexpensive styles on the market it's important folks are aware of some of the best prosecco to seek out if you're desiring some Italian bubbly on your next visit to the wine store.
PROSECCO.IT — CONEGLIANO VALDOBBIADENE - piramide_en
Sourced from Prosecco.It
There is prosecco and then there is Conegliano Valdobbiadene also known as just Valdobbiadene. The area of prosecco production is located in northeastern Italy within the Veneto region, but some of the top quality prosecco come from the hillside areas of Conegliano Valdobbiadene. To be labeled as a Conegliano Valdobbiadene Prosecco Superiore D.O.C.G the grapes must exclusively be grown here from the 15 communes. Prosecco is produced from the glera grape.The area became classified as a D.O.C.G in 2009, but was initially recognized in 1969. This area is also known for the first winemaking school of Italy that started in 1876 in the town of Conegliano. There are also frizzante and still versions, but they can't bear the superiore label.

To take it even further there is also the Rive DOCG, which consist of only 43 sites and has stricter regulations and very steep hills of high quality grapes that are picked by hand, and Superiore di Cartizze DOCG, the top cru site of the area.

I was able to sample a number of bottles from this area and shared some brief notes below. I'm not a huge sparkling wine lover, but I can appreciate quality when I taste it.
Prosecco Superiore from Conegliano Valdobbiadene
Carpene Malvotti 1868 Extra Dry Conegliano Valdobbiadene Prosecco Superiore – This was was straw yellow in color with fine, lively bubbles. It showed soft fruits including pears and apples with a dry, good finish. SRP $18.99.

2015 Adriano Adami Vigneto Giardino Valdobbiadene Prosecco Superiore - This is a single vineyard cru from Colbertaldo di Vino. It's pale yellow in color with a fruity nose of apples and peaches. It had a rich mouthfeel with creaminess. Fresh and elegant. SRP $19.

2015 Ruggeri Vecchie Viti Prosecco Superiore Brut - As the name dictates, vecchie viti meaning old vines, these grapes come from about 80-100 year old vines. This wine is floraly with a creamy texture and lengthy finish. SRP $22

Borgoluce Rive di Collalto Valdobbiadene Prosecco Superiore Brut – Straw yellow in color this is dry with good acid combined with notes of peach and pear. Lively bubbles that play on your tongue. SRP $25
 Borgoluce Prosecco Superiore Valdobbiadene
If you have doubted the quality of prosecco based on the ones you have tried that flood the markets, but haven't tried prosecco from this area I strongly recommend you try some and let me know what you think.

Here are the rest of my fellow bloggers look into sparkling Italian wines.  Check them out!

David Crowley of Cooking Chat  finds for us examples of “Italian Sparkling Wine Beyond Prosecco”
Here at Wine Predator we have “Three Trento Sparklers with Seafood Risotto for #ItalianFWT

Please join us for the twitter chat (#ItalianFWT) about Italian sparkling wine on Saturday May 6 from 11-12pm EST and check out our blogs!

These bottles were received as samples, but opinions are my own.

Information sourced from Conegliano Valdobbiadene DOCG.

*


*all wines were received as samples, but opinions are my own. Pictures were sourced from Balzac Communications and Locations Wine.

Saturday, April 29, 2017

Italian Grapes in the Finger Lakes of Upstate NY

It's always my mission to find wineries in the US producing wines from Italian grapes grown on American soil. I had always taken a trip to upstate NY to the Finger Lakes wine region for many years annually, but had taken a break over the past 5 years as I had traveled to some other places around the world. It was nice to make it back here and we couldn't ask for better weather and accommodations as I write from our beautiful villa right on the water of Seneca Lake in Geneva. 

A couple days prior to my arrival the Seneca Lake Wine Trail called out to my attention that Ventosa Vineyards located in Geneva at the top of Seneca Lake was working with a few Italian grapes. I had been to Ventosa Vineyards years ago, but this was well before my wine blog so I really couldn't recall the wines that they produced. Thankfully a private tasting and tour was arranged for myself and family with their winemaker and vineyard manager, Jenna Lavita. 
As Ventosa Vineyards states that their winery is “a taste of Tuscany in the Finger Lakes”. Upon arrival you can't miss this massive, gorgeous villa that is eyecatching from route 96A. The winery was established eleven years ago and the owners are Italian lovers themselves taking trips often over to Italy, but providing folks with a Tuscan setting right in the Finger Lakes as well. They produce about 3,000-3,500 cases on 22 acres. The owners believe in finding peace in the craziness of wine life within their vineyards therefore the vineyards are sacrosanct, blessed by the priest and located around the property and within the vineyards themselves are religious statues all around.
The tasting we had with Jenna on their patio overlooking their vineyards below and Seneca Lake was a treat. Jenna was such a pleasure to spend time with. She actually graduated from the local college, Williams Smith, back in 2008 and learned winemaking under the winemaker of Fox Run Vineyards, Peter Bell. She had actually gone to school for law, but making friends and getting acquainted with the wine industry drew her in. It's amazing to me how many folks I have met in the wine industry had previously been lawyers. I guess that profession leads you to drink converting many on it's journey ; ) She also owns a small brewery in town as well, Lake Drum Brewing. 
Jenna Lavita
We tasted through many of their wines, but of course I was mostly interested in the Italian grapes they are working with: pinot grigio, tocai friulano and sangiovese. To see Italian grapes grown in such a cold climate area is rather interesting and I only remember coming across 1 other vineyard in the Finger Lakes wine region working with Italian grapes, Red Tail Ridge produces a teroldego grape, which I didnt get to revisit on this trip. 

There are about 3 acres planted to the pinot gris grape. The 2015 Ventosa Vineyards Pinot Gris is a very easy drinking, clean, light bodied wine with green apples most prevalent on the palate. The interesting wine for me was the 2014 Ventosa Vineyards Tocai Friulano mostly found in the wine region of Friuli in northeastern Italy. I know this sounds crazy, but I picked up almost pickle juice on the nose. It's partially aged in American oak imparting tropical notes into the wine. Lower on the acid scale the wine had more weight than the pinot gris. We finished with the Ventosa Vineyards Tocaice, which is their ice wine made from the tocai friulano grape. They don't freeze the grapes on-site, but instead take them to Ontario to a commercial freezer where they are frozen for 1-2 months. They are pressed onsight though at Ventosa Vineyards with a hard press (2.5 bars) over 24 hours to extract as much juice as possible. They usually get about 150 gallons from 3 tons of grapes. For those with a sweet tooth and that enjoy a dessert wine at the end of your meals this had nice rich honey and orange zest notes. An unctous wine indeed!
Following the tasting we proceeded to the production facility underneath. Walking through the vineyards it was just the start of bud break for a few of their grapes including sangiovese, pinot and chardonnay. The last few winters have been colder in the Finger Lakes and many wineries having been losing their primary buds. 
bud break
For me the highlight was the Ventosa Vineyards Owners Reserve Sangiovese. We tasted their sangiovese in the fermentation room comparing the 2011 and 2012 vintages. I preferred the 2011 vintage as it was more similar in style to that of Tuscany than the 2012. It was drier in style where the 2012 showed more ripe red fruit. The 2011 had more earthiness and dried fruits, which is personally more my style. It's medium bodied and aged in American oak for 2.5 years plus an additional year in bottle. These sangiovese had soft tannins.
Overall, it was a great way to start the day and taste the difference of Italian grapes grown on American soil in the Finger Lakes region of NY. 
My son learning how to smell wine

Friday, April 21, 2017

Wines Around the World with Dave Phinney and Locations Wines

The concept behind the Locations brands is one of creative thought.  Dave Phinney, co-owner and winemaker, started Locations with the vision to create wines that represent not just a particular wine region of a country, but a whole country in and of itself.  Dave has traveled to wineries worldwide meeting with some of the finest winemakers to source their best fruit to ultimately product a wine representative of that country.  There are so many rules and restrictions when it comes to winemaking in particular winemaking areas and regions that Dave’s goal is to have the creativity and freedom without being held by these rules and regulations.  Their targets are low yields and old vines from some of the highest quality vineyards with forward thinking growers.  Dave’s motto is based on “simple, complex and fun”. 
Dave Phinney Locations wine
Dave Phinney
The beginnings of Locations
Dave’s journey began as he was visiting France in 2008 due to the intrigue of a friend’s discovery of a vineyard in Maury located in southern France.  This area borders Spain and was an area that hadn’t really been discovered yet.  Dave ended up purchasing this vineyard of 300 acres of vines and began producing single vineyard wines. It made me laugh the beauracrcy we face in the United States as Dave mentioned that he was able to get permits and build a winery in France in 6 months where in Napa it would take 6 years. As he ventured all around France the concept of blending grapes from other winemaking parts of the country peaked his interest.  Of course this isn’t allowed by the AOC laws and if a  wine was to be created this way it would need to be without a vintage date and only be listed as a table wine.  Two years later as Dave was saying goodbye to his friend at the airport and they were discussing more of these frustrations a license plate showing the later F forced a lightbulb to go off in Dave’s head and what if they made wine in many other countries than France with the same blending ideas.  Locations was created!

dave phinney locations wine italian red wine blendDave stated that 95% of the winemaking takes place in the vineyards. It's all about finding great vineyards, getting the right crop and picking at optimal times. Every vintage the blends are similar and sourced from similar areas without changing it up too much and going outside the lines. The wines are vinified and bottled in their country of origin. Locations now produces wines in France, Spain, Italy, Portugal, Argentina, Corsica and the United States (CA, WA, OR and TX). They're about to release a vermentino from Corsica and a sauvignon blanc from New Zealand as well as rose' from France. Dave wouldn't be surprised as well if a sparkling wine is in their future also. Location's first vintage in 2011 totaled around 15k cases. The different vintages are labeled by numbers with the first vintage labeled as 1 and so on and so forth.

The most touching part of the virtual meeting with Dave was when one of the bloggers asked Dave of his proudest moment. Getting choked up and taking a minute or two to gather himself, Dave simply explained it was during the time of when he had nothing but a plain business card with his name on it and how he wouldn't put winemaker on it unless someone hired him. Starting off as a young, struggling winemaker and fighting to get where he is today still gets to him. For me it was beautiful to see humble pride one feels from their own accomplishments. 
 
Locations Italian red wine
Of course I was intrigued by the Italian red wine that Locations produced because how can one choose from the large amounts of indigenous grapes grown all throughout Italy and make a wine representative of a whole country.  Dave studied abroad in Florence, like myself, and when he started Locations he traveled to Italy for 2 years without finding a profile for the wines there.

Locations Italian red is based primarily on nero d’avola and negroamaro grapes from Puglia, specifically Torricella and Manduria, as well as some Barbara from Alba in the Piedmont region.  There is also a bit of nero d'avola, dolcetto and sangiovese. It’s aged in barrel 10 months before release.  The wine incorporated everything including juicy, ripe blackberries paired with good structure acidity and solid tannins.  According to Dave some wines cellar better than others obviously, but Italy is the most serious of all the wines for him. It has the most structure.
Locations Italian red wine blend
With these wines having a SRP of $18.99 it’s amazing the efforts put forth behind the scenes to produce wines of this caliber with such affordability. Dave's completed our virtual tasting sharing that he gets to taste amazing wines, visit amazing vineyards and people from all over and it never gets old. It's these experiences that get him out of bed every day to share with you these wines from “locations” all around the world.

 

*all wines were received as samples, but opinions are my own. Pictures were sourced from Balzac Communications and Locations Wine.

Sunday, April 9, 2017

Vino Travels turns 4!

I can't believe it, but another year has passed and Vino Travels is celebrating it's 4th year of existence. It's been a long journey venturing through the map of Italian wines and we're not even close to done. This past year has brought one of the greatest gifts and blessings to my life, the birth of my first child, my son Remy. Navigating through raising a newborn while also trying to educate and share my adventures has been a challenge, but I appreciate all you sticking with me. 
wine blogging about Italian wine
My new life combined with Italian wine of course
A look back over the last year and what Vino Travels has been involved in:
  • Attending wine dinners, wine events and online virtual tastings immersing myself in not only Italian wine, but also wines from around the world
  • Our Italian Food, Wine & Travel (#ItalianFWT) group continues to grow and expand monthly incorporating all 20 regions of Italy with a different feature the first Saturday of every month
  • I've written articles for a number of different magazines and publications including Primo Magazine, L'Italo Americano, the Bostoniano, We The Italians and more.
I already have a couple big happenings lined up so far to start off my new year including a trip to upstate New York to the Finger Lakes wineries at the end of April. I used to travel to this area annually and haven't been in a few years and is actually how I first fell in loe with wine. I recently received an invitation to travel back to Italy in June and spend a couple days with the Pasqua winery in the Veneto region located specifically within the Valpolicella wine making area. Plus, I may stay a couple extra days and venture around as I love to explore and the more I see the more I can bring to you.
As always I love hearing from my readers. Want to know more about something? Have an idea that you'd like to see presented in an upcoming article? Just want to say hello and send me your comments? Please don't be afraid or hesistant to shoot me a message. It's what drives me and keeps me going. Here's to another year with more to come! Thank you everyone! Grazie a tutti! 
 
 



Saturday, April 1, 2017

Easter Celebrations in Puglia

Our Italian Food Wine & Travel group today is sharing with you traditions, foods and wines for Easter in Italy.  I’ve been to Italy many times, but never during the Easter holiday season.  So what better way to get the best perspective on how Easter is celebrated in Italy than reaching out to fellow bloggers, Orna of her blog Orna O’Reilly, and Tom of The Palladian Traveler to get each of their own perspectives.  Both recently moved from the Veneto region in northern Italy to Puglia in the south so we’ll mostly be highlighting this region today, but of course every region has their own traditions and ways of celebrating.

First off, Orna gave me her perspective on some questions I asked of her.  So let’s begin!

What is the best way you would describe how Easter is celebrated in Italy?
The emphasis here in Italy is on the combination of food and family. And the more of both, the better! Easter is traditionally a huge family occasion with all generations sitting down together around the table and feasting. 

How do you typically celebrate Pasqua in Italy and what are some of the Easter dishes enjoyed? 
Easter in Italy is a great family holiday occasion with many families travelling long distances in order to get together for a few days of feasting and celebration. Religious festivals abound and traditional foods such as lamb, including its innards, are on every table. 

Typical Easter dishes begin at breakfast time and consist of a breakfast of sweet and savory breads, hard boiled eggs and casatiello, a type of bread containing hard boiled eggs in their shells. 
Easter casatiello
Casatiello
breakfast for Easter in Italy
A typical Pasqua breakfast
Easter lunch usually consists of a continuation of the foodie marathon beginning with corallina salami accompanied by sweet and savory breads called pizza di pasqua.
Easter breakfast of corallina salami
Cheeses and corallina salami

Easter dishes in Puglia pizza di pasqua
Pizza di Pasqua

Next is a plate of pasticcio (lasagne) filled with fresh asparagus, followed by coratella di agnello - lamb 'pluck' (veal innards) and a dolce of crostata di frutta (fruit tart).
coratella for Pasqua
Coratella
Pasquetta - Easter Monday -  consists of more feasting with the extended family sitting down together at the longest table imaginable. Usually there are many tables pushed together and many signoras happily doing the cooking together and rushing around with heaped plates of food, while babies are perched on high chairs and parked in their buggies alongside their mammas. Needless to remark, it can get quite noisy!

Typical cakes are served after the meal: colomba (cake shaped like a dove) and campana di pasqua (cake shaped like a bell).
Colomba for Easter
Colomba
What are the suggested wine pairings with these foods?  
Here in Puglia I would begin with an aperitivo of rosato frizzante, for example the Leone de Castris Five Roses Metodo Classico.   

I would pair my antipasti with fiano from Villa Schinosa.  For my meat courses I would choose aglianico, also from Villa Schinosa. These are two of my favorite wines since moving to Puglia. 

For dolce I would wind up my meal with vino passito Le Recordanze from the vineyard of Cosimo Taurino. 

Pasquetta is just like Easter Sunday except it's usually MORE!! 

Orna also spoke with a local lady from the town of Ostuni about Puglia and we’re lucky to hear her thoughts on Easter in Puglia as well below.

She described Holy Week in Puglia as being dedicated to Easter religious services and a pretty busy week for all Pugliese.

On every Easter menu here you will find eggs, a symbol of fertility, and lamb, which in religious terms means 'Lamb of God'. 

Puglia has a culinary tradition which is strongly linked to what produce is yielded by their fertile red soil, depending on the season. Easter dining, therefore, comes with vegetables and fruits in season, along with the wonderful Pugliese extra virgin olive oil. 

Beginning with the appetizers/antipasti on Easter Sunday, there is what is known as the Benedict.  The Benedict is a typical Foggia dish consisting of boiled eggs blessed by the priest during Easter Mass and eaten with salami, fresh ricotta and asparagus which is typical of this season. 

There are also Easter Turnovers, which are fried and stuffed with fresh ricotta cheese. For first (primi) course, the traditional food is often tiella, a type of pie made with rice, potatoes and mussels. Lamb or kid invariably served for the second (secondo) course, cooked in many different ways. In Foggia it's all about the broth made from pieces of kid, usually served with boiled asparagus, beaten eggs and grated cheese. In Trani, lamb is served with peas and grated cheese. Typical of the Murgia plateau is delicious browned lamb with tomato slices and cardoncelli mushrooms, all served with beaten eggs and grated pecorino. 

However, the real stars of the show are the Easter desserts. Scarcelle are simple cookies of different shapes, synonymous with children's parties. These are usually in fun animal shapes, covered with different colored icings and sugar and given to ones friends at Easter.  There are also pastatelle, little cakes prepared only with local olive oil and filled with homemade jams as well as mustacciuli, typical of Taranto, which are almond biscuits with chocolate icing. 

If all that wasn’t enough to get you salivating we have Tom’s delicious suggestions.  These are dishes that Tom has enjoyed this time of year and are ideas for the perfect feast in Ostuni where he resides.

Along with the centuries-old religious traditions, la cucina povera (the poor kitchen) pulls out all of its zero-kilometer ingredients as Pugliese from all corners of Italy's heel enjoy a bounty of foods, sweet and savory, that are traditionally eaten during this time.

Aperitivo: Ursi Bianco Frizzante, a bubbly blend of Verdeca (85%) and Chardonnay (15%) from the Leone de Castris Estate in Salice Salento in the province of Lecce.

Antipasti: A true bounty of flavors opens the Easter feast featuring zucchini flowers tempura stuffed with mozzarella and anchovies, a flan of peas and ricotta topped with a warm fondu of cacio cavalo cheese, mozzarella and roasted almonds, fried breaded wild mushrooms, thin slices of the prized capo collo (cured ham from the pig's neck) from Martina Francasautéd meatballs stuffed with mint, crushed wheat with white trufflesrustic wild-onion focaccia bread, homemade taralli seasoned with dry fennel, and DOP cold-pressed extra virgin olive oil for dipping.
Wine pairing: Falanghina, a robust white varietal from the Villa Schinosa Estate near Trani in the province of Bari.

First course: Tortelli made with farro wheat (spelt) flour stuffed with cream cheese and nuts and topped with black truffle shavings, and orecchiette (little ear pasta) in a lamb ragu topped with grated pecorino cheese.
Wine pairing: Parchitello, a rich, aromatic Bombino Nero rosato from the Giancarlo Ceci Estate in Andria in the province of Barletta.

Second Course: Roasted black pork ribs coated with honey, and slow-cooked leg of lamb with sides of artichokes, turnip tops, spring peas and roasted potatoes.
Wine pairing: Castel del Monte Reserva, a deep, ruby-red DOCG-rated Nero di Troia varietal from the Torrevento Estate near Corato in the province of Bari.

Dolce: Sporcamuso (a cream-filled puff pastry topped with powdered sugar), crostata (pie) filled with ricotta and pears, and a crunchy fennel and apple salad topped with a dollop of plain yogurt.
Wine pairing: Le Ricordanze, a Salento sweet passito, from the Cosimo Taurino Estate in Guagnano in the province of Lecce.

Easter crostata in Italy
Crostata
I think after all that we need a trip down to Puglia for next year’s Easter.  What do you say?!

Wait!  There's more!  Here are a variety of other Easter dishes and wines to enjoy.  If you catch this in time, chat with us live this Saturday April 1st on Twitter at #ItalianFWT @ 11am EST.  

Jen from Vino Travels features Easter Celebrations in Puglia
Camilla from Culinary Adventures with Camilla features Il Verdetto di Pasqua + Sella & Mosca Terre Rare Riserva Carignano
Susannah of Avvinare features Easter Traditions in Rome
Jill of L'Occasion features 5 Italian Easter Dishes and Wine Pairings
Gwendolyn of Art Predator features Easter Bread and other Italian Traditions Paired with Wine
Mike of Undiscovered Italy features Colomba di Pasqua
Li of The Wining Hour features A Quaint and Peaceful Pasqua in Pienza

Join us next month on May 6th as Gwendolyn from Art Predator hosts Italian Sparkling Wines.  See you then!

 

*All pictures copywright of Orna O'Reilly.