Labor Day has come and gone – every year it creeps up faster and faster! It’s amazing the subtle shift in weather, these last days of summer. The farmers markets are bursting with the bounty of August’s hot days. Still, I can’t help but throw on a sweater in the cooler evenings even as I grill up my summer vegetables. With this in mind, Jessica and I are highlighting two of our favorite rosés to drink into these last days of summer. Both of these pinks are darker in color and more robust in body than their pale, delicate sisters we were sipping in early summer and spring. These late-summer rosés are a perfect accompaniment to late night grill sessions and a good way to get yourself ready for the reds of fall. (more…)
Posts Tagged ‘Wine’
At Formaggio Kitchen South End, we stock only small grower Champagnes made by winemakers who grow their own grapes. Chartogne-Taillet is one of our favorites! This small winery is located in the Champagne region of France in the town of Merfy and is that town’s only récoltant-manipulant, meaning that they are the only winery in town that grows their own grapes. To spot a grower Champagne when shopping, look for the letters RM for récoltant-manipulant on the label. (You will see the letters NM for négociant-manipulant on the labels of Champagnes that are made by larger producers who buy most of their grapes.) (more…)
Posted in Beverages, Education, Food History, France, Wine, tagged Champagne, disgorgement, disgorging, Dom Perignon, fermentation, négociant-manipulant, récoltant-manipulant, riddling, second fermentation, sparkling wine, Wine on August 22, 2013 | 1 Comment »
In part one of this sparkling wine series, we explored the many ways wines can become bubbly. In this post, we focus just on Champagne. The Champagne region of France is considered to be the home of the world’s finest sparkling wines. Champagne is so famous, in fact, that it’s common for folks to refer to any bubbly wine as Champagne, however true Champagne is produced only within the boundaries of the designated province. European Union law forbids the use of the word Champagne on wines made anywhere else, as do the laws of many countries (including the United States). (more…)
Posted in Beverages, Education, Food History, France, Wine, tagged carbonation, Champagne, Charmat Method, disgorging, fermentation, first fermentation, lees, Méthode Traditionnelle, Methode Ancestrale, riddling, second fermentation, Traditional Method, Wine on August 2, 2013 | 6 Comments »
When we pop the cork of a sparkling wine at a party a flurry of bubbles are released. We love sipping those bubbles, but how do they get in the bottle? There are several ways that it can happen.
Sparkling wine is bubbly because carbon dioxide gas, a byproduct of fermentation, is trapped within the wine. During fermentation yeast feeds on the grape juice’s natural sugars and produces heat, alcohol, and carbon dioxide. During the initial fermentation, this gas is released into the air. When wine is allowed (or encouraged!) to undergo a second fermentation within the bottle the carbon dioxide gas is trapped inside in the form of bubbles.
The following methods are a few different ways to produce bubbles in a bottle of wine. There is a lot more information behind each of these techniques, but this is a good start to get the general idea. We’ll start with the oldest method and move forward through time and technological advances. (more…)
Posted in Beverages, Italy, Travelogues, Wine, tagged Cascina Roera, Dora Forzoni, I Clivi, Mario Zanusso, Sanguineto Rosso, VinItaly, ViniVeri, VinNatur, Vino Nobile, Wine on May 23, 2013 | Leave a Comment »
This year, my trip to Italy’s most renowned wine show, VinItaly, took on a different emphasis and dynamic. In previous years, navigating thronged pavilions of growers and tasters and trailing fellow importers was at center stage. This time, while those goals remained important, the focus was on introducing Jessica, a talented and emerging wine buyer for the shop, to many of the people that stand behind the Italian wines on our shelves. (more…)
We’re welcoming the first sunny weeks of spring with magnums of elegant white wine from Provence. This minuscule production Bandol Blanc from Château de Pibarnon is a blend of mostly Clairette and Bourboulenc with some Roussanne, Ugni Blanc and small amounts of other white grapes including Viognier. Wonderfully aromatic with pear, peach and acacia flower aromas, it’s dry and fairly rich on the palate with more peachy-apricot fruit and a bit of salty spice. This lovely wine really lingers with a long, smooth finish. (more…)
Posted in Beverages, Food History, Pairings, Portugal, Producer Profile, Wine, tagged Catherine Roseira, Douro Valley, Joao Roseira, port, Portugal, Quinta do Infantado, Wine on April 25, 2013 | Leave a Comment »
Porto, or “port” as it is known in English, is made in the Douro Valley of northern Portugal. There are many grapes port-makers are allowed to use, but the most common are Tinta Roriz (aka Tempranillo), Tinta Barroca, Tinta Cão, Touriga Francesca and Touriga Nacional.
Port was a byproduct of the ongoing wars between France and England. Without wines from France, the English were forced to look elsewhere to satisfy demand. Portugal provided a good alternative, but the long boat trip from Portugal often resulted in spoiled wine. To combat spoilage, winemakers began adding high-alcohol aguardente to their wines to stop fermentation, leaving a more sturdy, higher alcohol wine with some residual sugar. These new fortified wines could make the trip no problem! (more…)