WS online - Beaujolais Nouveau (Uva Gamay)

Copiada de WS online.
Dear Dr. Vinny,

I've heard wine drinkers talk more about "serious" Beaujolais than the Nouveau I've tried. How do I find it? And how does it differ?

-Jim, Brooklyn, N.Y.

Dear Jim,

Beaujolais Nouveau is released soon after harvest (on the third Thursday of November, to be exact), but there are plenty of terrific - and what some would consider more serious - wines from Beaujolais that are released later. The best Beaujolais come from one of the area's 10 named crus, or classified growths. The 10 villages classified as stand-alone appellations are Brouilly, Chénas, Chiroubles, Côte de Brouilly, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and St.-Amour.



Both Nouveau and the crus are made from the same Gamay grape. Nouveau wines are vinified quickly, via carbonic maceration, and made in a drink-now style. But crus are made more traditionally, and tend to be released a year or two later. The best examples will improve with additional bottle age. How do you tell the difference? The crus won't say "Nouveau."

Both wines display Gamay's natural fruity style, but the cru bottlings have more substantial tannins and show spice, tea, dried herb, smoky and mineral flavors in addition to lush berry and cherry notes. Even better, they are often priced quite affordably, with plenty of examples under $25.

-Dr. Vinny

Enotrip na Italia

Meus estimados leitores, depois de muito tempo estarei retomando a frequencia de posts. Este ano tivemos em Janeiro a enotrip no Chile depois em Abril na Argentina e fechamos o ano com Novembro na Italia! Preparem-se!
Abs p/ eles e bjs p/ elas

Grand Vin Chateau de la Grave - Cotês de Bourg

Expetacular
Nota 9,0

Unbleached coffee filter instead of decanting to filter out the sediment

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Dear Dr. Vinny,

I have heard that you can use an unbleached coffee filter instead of

decanting to filter out the sediment. Any thoughts? Obviously you would only

do this at home without guests.

-Mark G., Midland Park, N.J.

Dear Mark,

I open plenty of bottles of wine, and a good share of them are older wines

with sediment. I never worry about the sediment-a steady hand and a clean

decanter are all I need to separate the wine I'm serving from the gunk at

the bottom. If possible, I set my bottles upright for a day or so before

serving to make sure that most of the sediment settles to the bottom, but

even in a pinch, I just don't sweat the sediment, and at most, maybe 2 or 3

ounces of sediment-heavy wine are left over in the bottom of the bottle.

Some of my friends, especially those who collect Port, are much more worried

about sediment. Let's be clear-the stuff that makes up sediment (dead yeast

cells, bits of grapes, phenolic molecules) is harmless and not contaminants.

But some folks just don't like the way sediment can muddy a wine with an

unpleasant grittiness. I get that.

My friends who go to more extremes to remove sediment will employ, yes,

unbleached coffee filters, or several layers of cheesecloth. Some of the

sediment may still pass through this extra filtering, but my friends feel

that they're saving another ounce or two of drinkable wine.

-Dr. Vinny

What is the difference between a Nebbiolo and a Barolo and Barbaresco?

Copiada da WS online
Dear Dr. Vinny,

What is the difference between a Nebbiolo and a Barolo and Barbaresco? I
know the two "B's" are made from the Nebbiolo grape, but what characterizes
a Nebbiolo wine?

-Kathryn, Los Angeles

Dear Kathryn,

You're correct that Nebbiolo is both the name of a grape and of a wine made
from that grape. Though small amounts of Nebbiolo are grown all over the
world, it's mostly found in northern Italy, in the Piedmont region. Within
Piedmont are two wine-producing zones called Barolo and Barbaresco, whose
namesake wines are both made from the Nebbiolo grape. A wine may be labeled
as a Nebbiolo if it's made in a region outside Barolo and Barbaresco that
permits varietal labeling.

What characterizes Nebbiolo and the wines of Barolo and Barbaresco? I find
the wines very distinctive, with aromatic tar, rose, licorice and truffle
notes. The wines can be a highly tannic and have a reputation for aging
well. In general terms, Barolo is the more massive, tannic and rich of the
two, while Barbaresco is considered more elegant and approachable.

-Dr. Vinny

Is it true that we have to drink white wine with white meat and red wine with red meat?

Copiada da WS online.

Dear Dr. Vinny,
Is it true that we have to drink white wine with white meat and red wine with red meat?
—Sanjeev S., New Delhi, India

Dear Sanjeev,
The old adage of “red wine with meat and white wine with fish,” while easy to remember, is no longer considered gospel. These days, you’re more likely to hear, “Drink what you like, eat what you like.” But there are still guidelines that can help your wine pairing choice to be a sound one.
Here are today’s basic rules of pairing: do your best to match the weight and mouthfeel of the wine and food, balance their intensity, and try to either match flavors or counterbalance them. Intense foods call for intense wines. Red wines typically pair well with red meat because meat stands up to the tannins, but you can substitute rich, full-bodied whites. White wines tend to have more acidity than reds, which can counterbalance rich foods and cut through heavy notes, especially when a dish is served with a sauce or in a stew. I find it really depends on how a meat is prepared and what kind of sauce or side dish is served. For example, I might pair grilled salmon with a Pinot Noir, but I’d pair a poached salmon topped with a melon salsa with a Pinot Blanc.
You can learn more about matching wine with food in the Learn Wine section of our website.
—Dr. Vinny

Casa Silva Lolol Gran Reserva Tinto 2008 (Uva Shyrah)

Acho que fazia tempo que um 'grande rótulo' não figurava por aqui, cansado de procurar aquele grande negócio de preço performance este final de semana optei por um bom rotulo para acompanhar uma boa pizza. De entrada tivemos queijo de cabra.

Uma massa com molhos leves também seria uma grande opção. Mas vamos ao vinho...

COR: Bordeaux bem escuro / fechado. No copo muitas pernas e bem oleosas o que evidencia os 14,5% de alcool.
OLFATO: Frutos maduros. Apesar dos 14,5% de alcool nada no nariz. Madeira
BOCA: Corpo medio-ligeiro super redondo. Nada acido, adistrigente ou taninico. Excelente.

Nota 8,5

Abs p/ eles e bjs p/ elas

B&G Côtes-du-Rhône Gold Label AOC Tinto 2009 (Varietal Grenache, Shyrah, Carignan)

A Chris aproveitou uma das viagens a trabalho para explorar esta e outras oportunidades no Dutty Free. O legal é que neste rótulo o Syrah da o tom - gracas a deus pois ja tenho um trauma de Carignan.

Mais uma vez utilizei a técnica do amigo Paulista que aprendi em Teresopolis

Nota 7,0



Winemaking
Perfect mastering of the vineyards for an optimum ripeness of the grapes and of the winemaking process to assure colour and balance between fruit and structure.


Tasting notes
Cherry red colour. Rich and complex nose (morello cherry, spice, tobacco). Concentrated wine, well structured with spicy and black fruit flavours.


Food matches
Spicy food, red meat, cheeses
Serve at 14-16°C

source
http://www.barton-guestier.com/gb/Our_Wines/AOC_Wines_Gold_Label_Series_8.html




The Gold Label range is an exclusive collection of French AOC (Appellation d’Origine Contrôlée) wines, which reflect the Barton & Guestier’s expertise and unveil the best of each wine Appellation. All the wines are made of grapes grown in specific areas, with a strict control of grape varieties, yields and winemaking methods. Depending on the Appellation and quality, wines are aged in oak barrels or in stainless steel vats


All the wines are monitored and selected by the B&G winemakers team, lead by Laurent Prada*, who works in partnership with about 250 vinegrowers over the greatest French wine Appellations.


Our winemakers monitor all the steps of the process including pruning, harvesting, vinif ication, ageing, blending and bottling.

Zuccardi [Serie A] Branco 2009 (Varietal Chardonnay & Viognier)

Aproveitando a ótima semana de trabalho - com excelentes resultados e feedbacks - resolvi abrir um vinho especial, porém o calor atípico de julho me forçou para que fosse um branco. Escolhi uma compra recente de um grupo de vinhos brancos que comprei

O primeiro desafio foi abrir o vinho. Por algum motivo a rolha simplesmente não saia! Tenho vários abridores em casa e nenhum funcionou ... o unico com potencial de sucesso seria um de 'ar comprimido' e obviamente o unico tipo que nao tenho, ainda.

Depois de alguns minutos e vencida a batalha na varanda entre eu e a Chris contra a rolha foi possível aproveitar este rótulo

COR: Excelente ambar esverdeado, brilhoso, notas violaceas nas bordas. Poucas pernas
OLFATO: Esta combinação Chardonnay & Viognier é mágica. Frutado e nada doce. Super equilibrado e de uma suavidade incrivel. Notas cítricas ao fundo
BOCA: Me parece que o Chardonnay no carvalho oprimi uma estrutura / corpo enquanto a Viognier uma levesa e macies. Super refrescante e leve com algo de mineral.

Nota: 7,5

Abs p/ eles e bjs p/ elas

FICHA TÉCNICA

Colheita Manual. Meceração pelicular a baixa temperatura e prensagem direta. O Chadornnay fermentou e amadureceu em barris de carvalo francês por 6 meses enquanto o Viognier em tanques de aço inoxidével.

Feudo Maccari IGT Tinto (Uva Sangiovese)

Final de semana com tempo feio em SP, ninguem disposto a entrar na cozinha então...fomos comer fora em uma importadora de vinhos que faz harmonizacao de pratos.

Bom rótulo, infelizmente não fiz anotaçoes, mas merece uma nota 7,0.

Abs p/ eles e bjs p/ elas