Category Archives: AGENDA

Super Tuscan, Bolgheri reds shine in summer 2016

July 20th, 2016

Castello di Bossi



Elegant and silky for the vintage with blueberry and black pepper aromas and flavors. Medium body, firm tannins and a pretty finish. Delicious blend of sangiovese and cabernet sauvignon. Drink or hold.






Regina di Renieri



The palate here shows dark fruits with hot dusty stones and hints of dried meat. Not an obvious expression of syrah. Full with a wonderful juicy intensity that follows through to the finish. Drink now. Why wait?






Tenuta di Renieri



This shows a dusty texture with chocolate powder and dried cherry aromas. Medium to full body, silky tannins and a fresh finish. Shows tension and beauty. Beautiful merlot. One of the best yet from here. Drink or hold.



Tenuta di Renieri



Plenty of bay leaf with licorice, leather and dried flowers. Full yet linear with licorice-like flavors and a persistent dry fruit finish. Drink now.








Re di Renieri



A Bordeaux blend with aromas of plums, dark currants with hits of licorice and leather. The palate is full and juicy with polished tannins and a persistent walnut-like finish. A blend of merlot, cabernet sauvignon, cabernet franc and petit verdot. Better in a year or two but already delicious.










This shows aromas of ripe plums with dark licorice. More fresh and straightforward with plenty of juicy and delicious fruit and a wonderful clean finish. Drink now.







Terre di Talamo
Per Cecco



This is rich and very silky with a pretty density and ripeness. Lots of blueberry and cherry character. Medium to full body, fine tannins and a flavorful finish. Hints of new wood. Hard to resist. Petit verdot. Drink or hold.


On the streets, under the arcades, in the museums. Terra Madre Salone del Gusto spreads around the city.

unnamedThe program of Terra Madre Salone del Gusto, to be held from September 22 to 26 in Turin (Italy), is being enriched daily with new initiatives, which will invade the streets, squares and museums of the city, bringing together residents, tourists, Slow Food activists and delegates from 160 countries around the world.

Here are some examples of how the event will spread around the city

Via del Gelato (Ice Cream Street)

Via Po, with its arcades and old historic cafes, will turn into the Via del Gelato (Ice Cream Street) hosting tastings, meetings with producers, show-cookings and a large laboratory – inside Alberto Marchetti’s ice cream shop – where workshops, guided visits and conferences will be held.

The Compagnia Gelatieri, a project of Alberto Marchetti, Andrea Soban and Paolo Brunelli, will bring together more than twenty artisans from all over Italy – the custodians of the very best traditional Italian ice cream – who will present the biodiversity of ice cream.

First we’ll discover the cultivars of the ingredients, because each variety has a particular flavor and fragrance. Visitors will taste ice creams made with different varieties of the same product, for example Amalfi lemons and Syracuse lemons, Tonda Gentile Piedmont hazelnuts IGP and the Roman Giffoni hazelnut IGP. We’ll also focus on the search for particular raw materials, including a selection of flavors made with Slow Food Presidia products: Chontalpa cacao, Bronte pistachio, Bronda Valley ramassin, Tortona strawberry, Roccaverano robiola, Farina bóna and many others.

Among the guests of Compagnia Gelatieri at Terra Madre Salone del Gusto, there will be gelatieri Zoldani (famous ice cream makers in the Zoldo valley, Belluno) who will produce Zoldan cream live before our eyes, using hand-held machines and methods of the nineteenth century, cooled with ice and salt. To find the complete list of exhibitors present in the Via del Gelato click here.

Part of the proceeds from the sale of the ice cream will be donated to the Slow Food Foundation for Biodiversity.

In the Via del Gelato there will also be an area dedicated to the tasting of Slow Food Presidia coffees.

The power of art and photography to preserve biodiversity

At the Castello di Rivoli, seat of the Museum of Contemporary Art, Amar Kanwar, Indian artist and filmmaker from New Delhi, will present along with Carolyn Christov-Bakargiev, director of the GAM (Gallery of Modern and Contemporary Art) in Turin and of the Castello di Rivoli, The Scene of Crime, part of his multimedia project The Sovereign Forest, which  documents the impact of land grabbing in the Indian state of Odisha. The film tells of places, once belonged to the farmers and destined for the cultivation of indigenous rice, now the subject of interest from major multinational companies, and documents the social conflict between those who want to maintain biodiversity and those who promote GMO crops. During the evening, Christov-Bagarkiev and Kanwar will be joined by a chef well known for his ability to create a direct relationship between food and art, Davide Scabin of Combal.Zero in Rivoli. As well as talking about the importance of safeguarding environmental biodiversity, Scabin will also be serving two dishes made using ancient rice varieties.

As well as presenting The Scene of Crime at Terra Madre Salone del Gusto, Christov-Bagarkiev and Kanwar will also be participating in the conference Our Relationship with the Earth Through Contemporary Art, showing how art can convey a message of responsibility and exploring its potential for representing the geopolitical transformations that affect the environment and the landscape.

In the courtyard of the Egyptian Museum there will be a photo exhibition dedicated to the immense gastronomic heritage of ancient and contemporary Egypt. The exhibition, From Sinai Wormwood to Meraharah Bread: The Ark of Taste in Egypt, is a collection of photographs taken by Ahmed Elabd, a photographer from Ma7sool Production, a small company started by a group of young Egyptians that uses various media to document food production and agricultural and artisanal traditions in their country. An anthropologist, a journalist, a cheesemaker, a bread baker and an agronomist also contributed to the project, uniting their strengths and skills to select and photograph the foods that showcase the richness of Egyptian biodiversity, reflected in the many products nominated by Slow Food Cairo that have already boarded the Ark of Taste.

As part of the collaboration between the Egyptian Museum and Slow Food, a conference will be held at Carignano Theater, on September 26, Food and Agriculture in Egypt, Yesterday and Today, which will see the participation of the director of the Egyptian Museum Christian Greco and the Egyptian sociologist Malak Rouchdy.

The summer wine of Tenuta Cavalier Pepe

Tenuta Cavalier Pepe is located in the hearth of Campania Docg wines, called Irpinia, around 3 villages; Luogosano, Sant’Angelo all’Esca and Taurasi.

The vineyards of the estate Cavalier Pepe extend into the hills from Taurasi Lapio Sant’Angelo all’Esca in Fontanarosa 40 hectares of vineyards and 5 hectares of olives. The Taurasi hill is a land dedicated to the fine wines that make the noble, the character and identity of indigenous grape varieties: Aglianico, Greco di Tufo, Fiano di Avellino and coda di volpe.

Milena Pepe and her family personally take care of vines’ growth, with the help of some professionals.
The estate’s main goal is to produce quality grapes in order to obtain quality wines with limited soils treatments.

We tasted:

tenuta-cavalier-pepe-refiano-fiano-di-avellino-italy-10413876Refiano Fiano di Avellino DOCG 2015

The Refiano, Fiano di Avellino Cavalier pepe estate, is an instant wine to be consumed young, it keeps all its freshness and floral bouquet. The nose is fresh and immediately has an incredible outfit fruity pear, wild herbs and fennel. In the mouth the freshness pervades and fruity aftertaste, make it even more enjoyable. It’s an ideal wine for the table with fish vegetables and grilled tomatoes.

Grancare Greco di Tufo 2014grancarexbrochure

This is an intense wine, clean and refined a golden yellow with yellow shades. The nose gives off hints of pear and citrus fruits, hawthorn and broom. In the mouth it is very fresh and soft with a good body. It striking for its persistence with hints of apple and peach. Its aging takes place for 12 months in oak barrels and 10 months in bottle.
Regarding the table combinations is ideal with pasta with fish and mushrooms but also with shellfish grilled white meat and caciocavallo cheese.

You can find Tenuta Cavalier Pepe in Belgium at:

Marcon sprl

Avenue Du Castel 99

1200 Waluwe – Saint Lambert ( Bruxelles)

tel. 0032 22162124; 0032 475780714

The Wine in Moderation Association and Programme in Sweden #wine #association #Sweden


Wine in Moderation welcomed by 25,000 Swedish wine consumers

The WIM Association and Programme has been joined by Munskänkarna the largest non-profit association for wine education and wine tasting, with over 25,000 members.

Munskänkarna joins the WIM Association as an Observer member, becoming the national contact point of the WIM programme, responsible for the planning, coordination and accountability of WIM in Sweden.

As the first consumer association to join WIM, Munskänkarna will act as multiplier of the WIM message by informing and educating Swedish wine consumers and encouraging cultural change and making moderation fashionable. Education is key, and the Wine in Moderation message will be communicated through the courses and wine tastings in the 170 cities and villages in Sweden, and around the world, where Munskänkarna is active.

This new membership opens the WIM Association to a new type of stakeholder, encouraging other consumer associations and educational initiatives to join, as well as to a new region, as Sweden is the first Scandinavian country-and the second non-producing country-to join the movement and reinforcing WIM as the reference in social responsibility for the wine sector.

Munskänkarna is a renowned consumer association with a strong mission to show members on how to enjoy wine in a moderate and responsible manner making it a perfect fit with WIM,” commented George Sandeman, President of WIM Aisbl. “We are delighted with this move and firmly believe that working together we can reduce harm from drinking incorrectly”.

It’s a win-win situation” states Ylva Sundkvist, President of Munskänkarna. “We are proud to be the leading wine association in Sweden when it comes to the Wine in Moderation Programme and the values it stands for – Munskänkarna will only be stronger with this cooperation and the opportunities that it creates.

Further information on the Wine in Moderation –Art de Vivre (WIM) Aisbl and Munskänkarna can be found below as well as on the Associations website together with the full press package:

Identita’ golose 2016: protagonist “The Strength of Freedom”


_DSC1121_copia1More than 100 chefs from Italy and the whole world once again together as protagonists on the stage of IDENTITÀ GOLOSE invited to confront on “The Strength of Freedom”. A great opportunity for networking and deeply debating the value of creativity and conviviality.

Internationally renowned chefs (among them Matthew Kenney founder of the most important school of raw vegan cuisine in the world, and Margarita Forés best woman chef for the Asia’s 50 Best Restaurants) and several among the most representative Italian chefs (Massimiliano Alajmo, Massimo Bottura, Moreno Cedroni, Enrico Crippa, Niko Romito…) are expected. Four new subjects to investigate (Identità di Caffé, Identità di Formaggio, Identità di Panettone and Identità di Champagne) in the program and then time for the excellence of wine with the Merano WineAward. Last but not least a great opportunity dedicated to all the enthusiasts: the Scuola di Identità Golose, l’ABC della cucina d’autore (The School of Identità Golose, the ABC of haute cuisine) with the support of Arte del Convivio.

The 12th edition of Identità Golose, international congress of haute cuisine and pastry-making which will be held in Milan from Sunday 6th to Tuesday 8th March at the Mi-Co Milano Congressi, via Gattamelata 5 will be clearly eventful.

The subject of the 2016 edition is “The strength of freedom”: a thorough debate on the value of creativity and conviviality put to a hard test by the tensions our planet is experiencing. Reacting means also increasing cultural and technological exchanges in the kitchens and restaurants all over the world. Which has always been the aim of Identità Golose.

After all, cuisine has always been culture, freedom to exchange products, search for new tastes, contamination with the best of different civilizations and diets. Curiosity, the joy for a new recipe, the dream of those who want to innovate or are open to the new and undergo the judgment of the public hoping to be appreciated have to be defended. This is why the icon dish of the congress couldn’t but be To Bee or not to Bee (clever and playful garnished tripe recalling a beehive) created by Cristina Bowerman, chef of Glass Hostaria in Rome.

On Sunday March 6th the opening of the congress was entrusted to Davide Scabin, provoking and perfectionist chef who always succeeds in proposing contents going beyond the dish. During the opening day of the congress among the meetings with foreign cuisines we pointed out the new Spanish vanguard represented by Ricard Camarena who is considered the new shining star of the Iberian cuisine after-El Bulli; from the Basque Country Josean Alija the “cocinero vegetal” heading the Nerua restaurant at the Guggenheim Museum of Bilbao will return to Milan; from Venezuela we expect Carlos Garcia leader of a renewed national pride which also goes through the rediscovery of the Venezuelan culinary identity.

The first day in the auditorium ended up with a debate entitled: “The star: is it an impossible dream for pizza?” The standard bearers of Italian quality pizza will talk about the matter: Renato Bosco, Enzo Coccia, Massimo Giovannini, Simone Padoan, Franco Pepe and Gino Sorbillo.

On Sunday an event signed S.Pellegrino which took the cue from the international talent show S.Pellegrino Young Chef will be added to the debates. It is a meeting called “Cultivating the talent” during which the subject of the debate was the relation between great masters and young chefs. Among the guests who will take part to the debate there will be Davide Oldani, Andrea Berton, Annie Feolde, Riccardo Monco, Alessandro Negrini, Cristina Bowerman, Matteo Baronetto and Paolo Griffa.

All details at,


Wonderful white wines at Aigner winery #wine #aigner #krems #austria


Sauvignon Blanc 2014 is produced by the well-known Weingut Aigner wine estate, placed in the Austrian city Krems. Today Wolfgang Aigner manages the company, whose tradition and values have been passed on nine generations, since the beginning of the 18th century. The company produces around 60,000 bottles of wine every year.

The winery also offers a guesthouse opened in 1999, where you can use leisure facilities, take part to winery tours, wine tastings and even watch or participate in the grape harvest.

Sauvignon Blanc 2014 is a really high quality white wine, made by the typical Aigner style. Aigner wines are strong in aroma, but also fresh and fruity, as Sauvignon Blanc. A crispy, zesty, medium-bodied white wine.

We really have appreciated its exceptional charming characteristic, flower aroma, and herbaceous tones. Its savory taste is made of medium acidity, very profound at the same time, with a great aftertaste.

Due to the wine herbal fragrances, it is ideal to join with similar green herbs, as parsley, rosemary, basil, coriander or mint. Perfect food pairings are white meats, seafood, cheese and vegetables too.

Riesling Kremstal DAC Weinzierlberg 2014 trocken is a fantastic white riesling with lemon notes, long, persistent with body and elegance. The way how this winemaker goes at work for this riesling is fantastic. You’ll be experiencing an exceptional moment while tasting this riesling.

Weingut Aigner website:

Valentina Gagliano

Musico Montalcino winery #tuscany #wine #montalcino #italy


Musico montalcino

Martini family is one of the most renowned and oldest family in Montalcino city, in Tuscany. Love and passion for winery and wine production have been passed down from one generation to another.

Most of the family members were farmer and they worked in their vineyards and in Maremma region too. One of the most esteemed farmer was Renato Martini, whose abilities and manual skills were really appreciated by land owners.

In 1980, the business man Giovanni Martini, deeply interested in viniculture decided to buy some vineyards, becoming a major producer of wine. His son, Guido Martini, inherited the enterprise from the father and he tried to keep family tradition in his production.

The annual production it’s around 5,000 bottles of Brunello, 3,000 of  Rosso di Montalcino and 2,000 of IGT. In addiction the winery also produces 1,000 bottles of olive oil and the Brunello Grappa.

The wines produced are of excellent quality, labels of bottles are made of a personalized design, very attractive for buyers. Wines are mainly created thanks to fermentation of Sangiovese grape, the most widely planted grape variety in Italy.

We have been charmed by the Brunello di Montalcino which is a very balanced wine, not too strong, with a fantastic expression of the san giovese. A wine, first of all very elegant with silk tannins, a perfect acidity and a lovely aftertaste.

Musico Montalcino winery website:

Valentina Gagliano

Miguel Damien Desnerck

Le Macioche winery, quality and care for details. #wine #italy

Winemaking is not only a matter of generations that hand down knowledge and vineyards. There are stories of friendship that integrate ancient traditions and renew it. Le Macioche is a small ancient winery of Montalcino less 1233554668522than one year ago has been taken over by three friends from Veneto who fell in love with this unique territory.

In Verona they work as consultants in the field of the green economy and environmental sustainability.

When they had the occasion to buy a winery, their first aim was to enclose in their wines a high sense of respect for the environment: a work but also a philosophy of life and a dream become true.

“We were looking for a small reality, a limited production in a unique terroir: and we have found it”, they say. The former team has been preserved, starting from the oenologist Maurizio Castelli, who in 2000 has converted the winery to organic farming and has chosen guyot as training method for the 3-hectare vineyard. Le Macioche proposes three labels and produces 18,000 bottles per year: Rosso di Montalcino, Brunello and Brunello Riserva.

Quality meets a great care for details and tradition is always combined with modernity. The new management has preserved a craftsman-like work as an ancient value, while labels, packaging, look and minimal eleganceare the distinguishing marks of a generation change and of the new imprinting.

Courelas da Torre, the Portuguese organic wine #wine #Portugal #organic


Courelas da Torre, is a Portuguese organic wine which was born in the Vineyards of Redondo, Évora (Portugal), a land whose “terroir alentejano” enchants for the fullness and elegance of its plain and sandy fields. This wine is characterized by being produced from grapes that are grown without the use of herbicides or pesticides and it is handpicked to guarantee its excellence.

It also has a very impressive ruby colour, an aroma of forest fruits and subtle notes of chocolate and spices. The palate is rich and elegant with ripe tannins and a smooth but persistent finish.

It is ideal to serve with meat, cheeses and sausages. The serving temperature should be of 16° C to 18 ° C.

This year, Courelas da Torre has obtained the Gold PAR award (Product Analysis Ranking) 2015, an award which prevents the subconscious influence of prejudices and fosters neutrality of each and every wine taster; provides a decided improvement in the quality of wine evaluation for awards as well as quality control and finally serves the improvement of perception of wine tasting results.



Patricia Fernández Ruiz.

WIM Association welcomes two new members #wine #campaign #moderation



The Dutch Association of Wine Merchants (KVNW) joins WIM Association as effective member and is nominated as the WIM national coordinator in the Netherlands. At the same meeting, the French Federation of Aperitif Wines (FFVA) has also joined the WIM Association as Observer Member.

Both Associations have presented their respective Wine in Moderation to encourage moderation and responsibility and contribute in the reduction of alcohol-related harm.

Responsible for the coordination, accountability and growth of the Wine in ModerationProgramme, WIM Association now counts 15 Effective members and 3 Observers members. Structured Wine in Moderation Programmes are implemented by the national WIM coordinators in 9 countries around Europe and S. America, and actions are developed in more than 20 countries worldwide with the support of the WIM Ambassador Companies, European Associations and other Partners.

Already very much involved in the fight against alcohol-related harm through their participation in several initiatives, KVNW becomes the national coordinator of the WIM programme in The Netherlands and will be responsible for the planning, coordination, implementation and accountability of WIM in its country.


While Vin et Société acts as National Coordinator in France, FFVA will be supporting and further taking action to encourage moderation and responsibility in France. With members such as Grandes Marques de Porto already well-experienced with the WIM programme, FFVA is looking to further spread the message of moderation and responsibility.


Patricia Fernández Ruiz.


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