The palate shows sweet black cherries made tart with flavors of rhubarb an unripe strawberry. Oak treatment is apparent and the aftertaste slightly artificial, like licorice strings. This is juicy and simple, not bad for the cost, but a little leg-work will find better choices in the price range.
All over the world, the word Prosecco is synonymous with a fun, vibrant Italian sparkling wine, isn’t it? In America, for example, there are hundreds of thousands people who are avid fans of this Italian wine. Yet, despite its festive personality, we are in mourning for one of the great fathers of Prosecco wine. Antonio Carpenè, Jr. died on April 25, 2010 at the age of 97.
The sign outside the entrance to the winery of Angelo Gaja, in the Piedmontese village of Barbaresco, says volumes in little: Gaja—four letters on a square plaque, gray on gray, like a cornerstone on a civic monument.
The organizers of “Barbera Week 2010,” this year’s version of the annual festival held in Asti, came up with a concept to give the event a contemporary slant: invite a team of bloggers to participate in the tastings and winery visits and have them post to their blogs as events occur.
Close your eyes and imagine a magical land where the sun is bright, the air is fresh and mild—even in winter—and the hills are stitched with vineyards and olive, almond, and cherry orchards. Now imagine this beauty reflected in the deepest blue of Italy’s biggest lake. This magical land exists. It’s called Bardolino.
Venice, Italy, recently played host to Italy's Gusto in Scena—Good Taste on the Scene. The event, the brainchild of journalist Marcello Coronini, is the first show in Europe to combine three events in one: Chef in Concerto (Chefs in Concert), a gastronomic congress for top chefs; I Magnifici Vini (Magnificent Wines), an international wine tasting; and Seduzioni di Gola (Seductions of the Palate), an exhibition devoted to Italian delicacies.
Very bright acids and tart red fruit, strawberries, cranberries, and rhubarb, in leather, spiced with black pepper. Firm tannins and bright acids suggest good cellar life, but this is a great food wine right now, with a terrific QPR.