Monthly Archives: February 2018

Chardonnay Brut and Moscatel by Panizzon

We tasted:

Chardonnay Brut

 

This Chardonnay Brut, has the classic Charmat method of elaboration, which is the second fermentation of the wine, at low temperatures. Clean in color and with greenish features with fine and delicate bubbles.
Aromas of tropical fruit, lemon, with touches of toasted bread and some almonds. In the mouth, pleasant, intense freshness, good structure, marked acidity, good persistence.
It can be served as an aperitif and accompany meals of fish and poultry.

 

 

 

Moscatel

Panizzon’s Moscatel Sparkling is produced by the Asti process from a single alcoholic fermentation at low temperatures. Clean in color and with greenish traces. It has intense aroma, with floral, fruity notes and honey. In soft and delicate mouth, with sweetness and freshness balanced.
This Moscatel is ideal with a desserts.

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Harvest 2018 in Brazil: the best of decade

The Miolo Winery is close to finishing the 2018 harvest with a realization: for at least 6 years there was no climate so favorable for the quality of the vintage in Rio Grande do Sul. So far, in this decade, there were 2 harvests of exceptional quality: 2011 and 2012, but none will exceed the quality of 2018. In the 3 projects of Miolo in RS were collected 2/3 of the total estimated, which is 6.2 million kilos of grapes. In this way, it is already possible to safely assert its superior quality.

Climatic behavior x grape quality of the 2018 harvest

The winter of 2017 was one of the mildest in recent years, with a low accumulation of cold hours (below 7.2 ° C). Initially this caused a lot of fear, as it could generate negative reflexes in the breakage of the dormancy of the grape buds, interfering in the volume of production in 2018. However, the good phytosanitary status of the vines crown in the post-harvest of 2017 compensated for the lack of cold and the sprouting was vigorous and uniform. The less intense cold of the winter and the spring with favorable temperatures triggered the beginning of the sprouting, with 15 to 20 days of anticipation in most of the varieties.

The spring passed in the normal way, with no ups and downs of temperature, which led to continuous growth of the vegetation and flowering within the expected. Due to the reduced winter cold, some varieties showed fewer flowers per bunch, leaving them a little more “thin”, which influenced a lower average weight. In contrast, it provided a maturation with optimum quality and sanity in the early grapes, usually of more compacted bunches and susceptible to rot.

The rains of spring and early summer also occurred within the normal climate and only in October there was a week with slightly more intense rains that did not cause damage to the varieties that were still flowering.

The summer has been raining well below average due to the influence of the phenomenon “La Niña”, with very positive effects on the quality and sanity of the grape. The nocturnal mild temperatures are being a constant in the maturation period, with average thermal amplitude of 16 ° C, reaching in some cases to exceed 20 ° C, thus favoring the accumulation of coloring matter in the red varieties.

The Ultimate Bourgogne wine tasting: 33 Grands Crus

33 Grand Crus of the Bourgogne winegrowing region are revered by wine-lovers the world over. If you feel the same, then you should sign up for this exclusive three-day training session in June during which you can sample and explore the very quintessence of Bourgogne wines.

With this unique session, the École des Vins de Bourgogne is offering you the opportunity to explore all 33 of these exceptional appellations. These three days are dedicated to tasting the most desirable and sought-after Bourgogne wines in an extraordinary learning experience.

“The Ultimate Bourgogne Wine Tasting: The 33 Grand Crus” will be hosted in English by two passionate experts, one in tasting and the other in geology.

To really get to grips with the terroir of these Grand Cru AOCs, multiple landscape readings below some legendary plots such as Montrachet and Corton are on the menu. The event is rounded out with visits to Grand Cru-producing wineries and guided tastings from the École des Vins de Bourgogne.

“Maximus” from Panizzon wine estate

Headquartered in Flores da Cunha / RS, Brazil’s largest city producer of wine, Panizzon wine estate founded in 1960 by Ricardo Panizzon and his sons, is today one of the country’s largest beverage companies.
The Durans vineyards are the birthplace of the Panizzon Wine grapes. The production of wines and sparkling wine made from its own vineyards guarantees excellence, due to the strict quality control that is done from the planting, which is carried out in vineyards until the vintage. These unique differentials guarantee the recognition of the Sparkling Wine and Panizzon Fine Wines, awarded in national and international competitions.

We tasted: Maximus

The Maximus wine is produced with grapes from its own vineyards and selected seedlings in the Campos de Cima da Serra at an altitude of 850 meters in Campestre da Serra, Rio Grande do Sul. It has been traditionally elaborated with daily reruns and temperature control. Aged in American and French oak wood.

This wine has an intense ruby ​​red color, with subtle yellow reflections evolved, result of a great thermal amplitude, favored by the terroir of the region of the fields from the top of the mountain range. The smell has an evolved aroma, intense and fresh, with notes of spices and touches of chocolate, coffee, tobacco and leather. In the mouth it is voluminous, dense, soft sweet and with pleasant and prolonged retro taste.

For the food pairing is ideal with red meat, game and pasta.

24 medal winners at the Chablis Wine Competition

At the 32nd edition of the Chablis Wine Competition in January, 24 wines won medals, across the four appellations of Petit Chablis, Chablis, Chablis Premier Cru, and Chablis Grand Cru.
This competition is unique in that winegrowers do not participate in the judging, in order to guarantee total objectivity. The 86 jurors from this edition, under the presidency of German journalist Stefanie Köhler, include journalists, restaurateurs, sommeliers, traders, and amateur wine buffs.

The wine is judged in two phases. The wines are first tasted by the entire jury. Those samples that obtain the best notes then go before a super-jury which alone awards the medals; gold, silver, and bronze.

The medal-winning wines are used by the Chablis arm of the BIVB during operations in France and abroad, and act as ambassadors for Chablis wines for the period of one year.

Some 272 samples are presented, with Petit Chablis, Chablis, and Chablis Premier Cru wines from the 2016 vintage and Chablis Grand Cru wines from 2015, representing 69 cellars, estates, and négociants.53

Ca’ de’ Rocchi “Istà” becomes 100% Pinot Grigio delle Venezie

Tinazzi celebrates the creation of the new DOC appellation Pinot Grigio delle Venezie by changing the grape varieties of “Ca’ de’ Rocchi – Istà”, which now becomes 100% Pinot Grigio delle Venezie, accordingly with the guidelines of the newly created appellation.

The new DOC appellation brings together the Pinot Grigio producers of three major wine regions, Veneto, Trentino, and Friuli Venezia Giulia, and it aims at improving the quality of Pinot Grigio by decreasing the allowed production per hectare and bringing more value to the final product, which will be labelled as Pinot Grigio DOC delle Venezie.

As a result, “Ca’ de’ Rocchi – Istà” becomes 100% Pinot Grigio delle Venezie DOP, changing its style, while keeping its traditional freshness and balance between fruit and minerality.

Magister by Cantina di Nizza

In October 1955 in Nizza Monferrato, someone realised that gathering together all the farmers who had worked their vineyards for so long alone, might lead to something completely new.

The production of quality wine starts in the vineyards of which there are 550 hectares of vine, treated with the care and respect they deserve. Cantina di Nizza Monferrato’s aim has been carrying over to our present the tradition and the secrets of the ancient way of “wine-making”. This was possible just by unravelling the secrets and techniques of wine-making to hand down these methods and improve them with the help of the technology and new enological knowledge.

 

We tasted: Magister “BARBERA D’ASTI SUPERIORE” D.O.C.G.. Cantina di Nizza

 

This Barbera result of selection grapes, is matured for 6 months in large oak barrels. The wine has a ruby red color and very vinous aroma as its main feature. With fruitful notes of blackberry and cherry when it is young, whereas on aging it develops a composite and persistent aroma of nuts. The taste is full and very harmonious. It is perfect with red meat, poultry, pasta, lamb and game.  Best matches traditional Monferrato cuisine, generally perfect with meat-based dishes.

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