November 2nd marked the official Launch of Destination Lugana

Lugana wine is known for its fresh sabidity and high acidty from the influence of nearby Lake Garda

Lugana wine is a delicious white wine from Northern Italy. Recently six Lugana wine producers banded together with Gambero Rosso for a virtual masterclass of their Lugana wine.

Local producers and consumers call the Lugana wine grape variety used “Turbiana.” Yet many skilled tasters might find similarities of the Verrocchio grape from the Italian Marche region.

Perhaps most people around the world still remember and refer to this Lugana wine by the name Trebbiano di Lugana,  Trebbiano di Soave, or Trebbiano di Lugana.

*You can learn about Italian wine here 

Lugana Wine: Mineral Driven  

These mineral-driven Lugana wines possess verve and personality. Affordably priced, they are delicious all-year round and can form the basis of a thirst-quenching apéritif and pairing for a wide assortment of meals.

*Discover Italian Wine Varieties Here

Lugano Wine: Creative Bottle Shapes

For the Lugana wine Masterclass, Gambero Rosso shipped six bottles of Lugana wine to my home. The surprise was the variety of creative bottle shapes. Some were squat. Others tall and slender. Each shape was unique to the producer.

Vibrant, Excited Lugana Wine Producers

It was also a pleasure to meet the producers virtually. In an in-person tasting, the producers are usually sitting at a distance. The ability to hear each producer speak about his or her wine was a welcome pleasure.

The History of the Lugana Wine DOC

Ancient Romans enjoyed Lugana wine. Yet it wasn’t until 1967 that it became the first wine of the Lombardia region to be registered as a DOC.

Taste of White Lugana Wine

Taste of White Lugana Wine

Each wine is unique, mostly depending on how it’s matured (length of time on the lees, vessel, and the time it spends in the vessel). Yet descriptive words can include “salty,” “green olive,” “dry,” and mineral-driven.

Beyond maturation, each of the six Lugana wines had a slightly different taste profile depending on the vineyard soil. Racy acidity characterized yet all the Lugana wines. Aromas and flavors of green olive ranged from subtle to more pronounced.

The Soils

Most vineyards feature dense mineral-rich clay soil, mostly glacial moronic. This compact soil helps the vines produce fewer berries and thus more concentrated fruit for the wine.

All Lugana wines tasted came from100% Turbiana grapes.

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Wine Resources

Tommasi Viticoltori

Lugana DOC Le Fornaci 2019

The Tommasi family business started in the early 20^th century. Today the Tommasis thrive as one of the region’s largest producers, drawing on a vast vineyard and a range that looks to tradition, for inspiration.

One parcel is on a calcareous soil, variously stratified and clayey, the other two have a more sandy composition rich in silt.

Vinification and ageing: Lugana Le Fornaci benefits from slow fermentation at a controlled temperature (14° / 18°) and stripping by natural sedimentation. Aging for about 3 months on lees and fine yeasts followed by aging in steel.

Pasini San Giovanni 

Lugana DOC Il Lugana 2019

Founded by Andrea Pasini in 1958, the family business is now managed by cousins Luca, Sara, Laura and Paolo Pasini, the third generation of viticulturists to work 36 hectares of property straddling the Valtènesi and Lugana appellations.

Photovoltaic panels have modernized and now power the cellar. Attention to the environment and eco-sustainability have also led to organic certification.

Vineyards are in the clay soil on the southern shores of Garda Lake.

Grapes macerate before pressing. Fermentation takes place under controlled temperature (18-20° C). Short steel tank batonnage. Bottle refining: 2 months.

Marangona

Lugana DOC 2019

This is a family-run winery, located on the border between Lombardy and Veneto, close to the southern shore of Lake Garda. Vineyards are planted on calcareous and silt-rich clay soil. This influences the vine, bringing minerality and flavor to the wine.

The farm is certified Organic.

Soil is calcareous and clay soil. Vinification: temperature-controlled stainless steel.. Fermentation and vinification are separately carried out for each vineyard of the estate and later the wines are blended,  |

Wines are unfined and age in stainless steel for 3 months followed by two months bottle age.

Ca Maiol

Lugana DOC Molin 2018

Cà Maiol was founded in 1967 by Milano’s Walter Contato, south of Lake Garda. In 1996 the winery passed to his sons. Now it is a part of the Santa Margherita group.

Vinification follows cryomaceration (leaving the grape must in contact with the skins at a low temperature) to obtain a Lugana wine that has greater structure and more refined aromas.

*Discover the Italian Grape Grigolino Here 

Marangona

Lugana DOC 2019

This is a family-run winery, located on the border between Lombardy and Veneto, close to the southern shore of Lake Garda. Vineyards are planted on calcareous and silt-rich clay soil. This influences the vine, bringing minerality and flavor to the wine.

The farm is certified organic.

Soil is calcareous and clay soil. Vinification: temperature-controlled stainless steel.. Fermentation and vinification are separately carried out for each vineyard of the estate and later the wines are blended,  |

Wines are unfined and age in stainless steel for 3 months followed by two months bottle age.

Ca Maiol

Lugana DOC Molin 2018

Cà Maiol was founded in 1967 by Milano’s Walter Contato, south of Lake Garda. In 1996 the winery passed to his sons. Now it is a part of the Santa Margherita group.

Vinification follows cryomaceration (leaving the grape must in contact with the skins at a low temperature) to obtain a Lugana wine that has greater structure and more refined aromas.

Perla Del Garda

Lugana DOC Madreperla Ris 2018

Owners Giovanna and Ettore Prandini devoted their lives to reviving viticulture on the family estate, a property that goes back generations.

Production started in 2006, in a modern cellar that allows for gravity-flow winemaking.  Organic certification is already in place, testifying to their commitment to environmental sustainability.

Soil is calcareous clay, morainic origin.

Vinification: acclimatization at 10°C (50°F), careful selection of grapes, soft pressing of whole grapes. Fermentation takes place in temperature-controlled stainless steel tanks (15°C). Ageing: 12 months in stainless steel tanks on yeast lees.

Corte Sermana

Lugana DOC Ris. Sermonna 2015

Corte Sermana, nestled in the hills of Lake Garda, is steeped in tradition. They pride themselves with an interweaving of advanced techniques of soil and vine management.

Vinification: gentle pressing, alcoholic fermentation at controlled temperature in steel tanks and tonneaux. Ageing: 12-18 months in steel tanks on its lees and 12 months in bottle.

Final Thoughts

Most of the Lugana wine I taste takes place at events in New York and London for wine journalists. (in the pre-pandemic days).

A few times in London, I’ve actually seen a Lugana wine on a wine list and always ordered it. The reason was because I secretly crave what I consider to be a slightly saline flavor.

Another reason is that I love stepping out of the “Chardonnay” and “Sauvignon Blanc” styles of wine for something more exotic.

Then Lugana wine pairs so well with grilled fish, which is my usual dish when I’m dining out.

I’m so grateful to Gambero Rosso for showcasing Lugana wine in this Masterclass.

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This week it was a pleasure to attend a Masterclass organized by Wine Enthusiast and Pasqua Winery to showcase examples of the Italian winery’s excellent vino.

Pasqua Winery History

Pasqua Vigneti e Cantine history began in 1925, when the first generation of the Pasqua brothers came to Verona to establish a new business devoted to the trade of wines from Apulia. 

Within a few years, with the acquisition of new vineyards in the Verona area, the company progressively gained importance and visibility.

Pasqua winery is nominated for Wine Enthusiast’s finalists of European Winery of the Year with the decision to be made next week.

The Pasqua Masterclass

Led by Wine Enthusiast editor and well-known wine industry professional Jeff Porter, the Masterclass was an entertaining and edifying look into the wines, values, and missions of this estate.

Also interesting was that the Masterclass was held at Manhattan’s Rizzoli bookstore.

In his dialogue with two generations of the Pasqua family owned winery, Jeff Porter touched on the key factors about its unique terroir and philosophy of quality winemaking.

Pasqua Winery Wines

2021 PassioneSentimento, Bianco Veneto IGT

They made this delicious wine from 100% Garganega, showcasing how elegant and refined, this grape can be with careful work in the vineyard and winery. Marked by an appetizing floral aroma and vibrant acidity.

Hey French: “You could have done this, but you Didn’t” (Mutli-vintage)

This curious-named wine is a blend of four vintages, 2013, 2015, 2016 and 2017, and three grape varieties: 60% Garganega rounded out by Pinot Bianco, Sauvignon Blanc.

They sourced the fruit from several parcels of vineyard on the Veronese side of Monte Calvarina in the easternmost section of Soave Classico.

For this example, Jeff Porter explained that Volcanic soil where some of the grapes grew provided the potential for this well-structured, long-lived, wine.

2015 Mai Dire Mai Valpolicella Superiore DOC

Very fresh and lively wine with intense notes of black fruit jam, tobacco and licorice. Marked by racy high acidity. 

2017 Famiglia Pasqua Amarone Valpolicella DOCG

Classic Amarone marked by elegance, this wine offers spice, chocolate, and a whiff of faintly roasted coffee and vanilla.

Also offers generous aromas and flavors of blackberries, cherries and violets. Well balanced with a long finish.

2013 Mai Dire Mai Amarone della Valpolicella DOCG

Great concentration, structure, elegance and power. Delicious aromas and flavors of fruit (blackberries, cherries) flowers (violet) and aromas and flavors of maturation (chocolate, mocha). Delicious wine offers great complexity and a long finish.

A great, memorable evening.

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Montepulciano d’Abruzzo Masterclass in New York.

Very exciting to attend the Simply Italian Great Wines US Tour happening in New York, Chicago, and Los Angeles.

So many producers from Italy arrived to share their delicious wines, many of them familiar from other Simply Italian Great Wines from other years, and from visits.

Today in New York, guests could attend a walk around tasting and several masterclasses. These masterclasses, led by experts in the regions, focused on both regions and leading grape varieties.

I attended the Montepulciano d’Abruzzo seminar, led by Joe Campanale, author and proprietor of two Italian restaurants in New York, and Davide Acearra of the Abruzzo d’Montepulciano region.

Mr. Acearra began with a description of Abruzzo and its unique topography, such as the way the grand mountains are only forty minutes by car from the sea.

This demonstrates the diversity of the climate, which impacts the flavor of wine from the specific terrior.

Montepulciano d’Abruzzo

In addition to the climate and topography, Abruzzo boasts several different soil types that has an impact on the wine as well.

Montepulciano d’Abruzzo is the main red grape variety in Abruzzo. It is the iconic red grape variety of Abruzzo, in the same way Pinot Noir is the symbolic red grape of Burgundy.

What I liked best about the tasting component of this seminar is the way that we saw diverse examples of Montepulciano d’Abruzzo, including delicious wine produced by a cooperative and also by the daughter of Abruzzo’s most iconic producers.

The Tasting

The wines below are 100% Montepulciano d’Abruzzo as mandated by the consortium.

This is a classic good everyday drinking red wine representing very good value for the price.

2021 Montepulciano d’Abruzzo from Gennaro Pigliacampo winery

This recent release shows the potential longevity of these wines. Though youthful, its extensive aging process (months in stainless steel followed by additional aging in barrique then bottle) showed that it can improve with additional years in bottle.

2020 Vere Novo from Cantina Mazzarosa

This wine comes from one of the oldest wineries in Abruzzo. The grapes are whole bunched pressed which imbued it with a savory nature.

2019 Montepulciano d’Abruzzo  from Fosso Corno  

The extensive aging process of this Riserva wine included 9 month aging in oak  

Over four years old, this wine still tastes very fresh with remarkable acidity and balancing tannins.

2017 Cape Le Vigne from Famiglia di Carlo

Long maceration on the skins is partly responsible for this wines excellent balance and great depth of flavor. 

2017 Montepulciano d’Abruzzo from Tocco winery

Carefully selected grapes and wild yeast are two of the key elements responsible for this wine’s depth of flavor.

I was lucky enough to have visited this estate earlier this year. Stefania is the daughter of the iconic Emidio Pepe, and started her bio-centered winery on her own.

When Stefania started her project, she was a literal one woman operation – and the same holds true today. This delicious wine is proof positive that she’s succeeded in her quest for quality while remaining true to the land.

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So exciting to attend a fabulous Masterclass on the Tawny style of Port wine in New York, at the famous Yale Club on Vanderbilt Avenue.

This was a special Port Wine promotion taking place in the USA aimed at specialists, journalists and opinion leaders.

The event began with a Masterclass with the theme Wood-Aged Portos called:: A Concert in Wine and Time.

The Producers

The title of the event seemed poetic, but didn’t make much sense to me until an impressed member of the audience asked how Port producers had the patience to wait over 40 years to bottle and sell their wine.

In this lies the magic of Port.

The opening remarks included a brief history of wood-aged port wine in Portugal, given by Louisa Fry.

The Port Wine Masterclass Tasting

In the Port Wine masterclass, Fry stressed that the Douro is the oldest demarcated and regulated wine region in the world, declared in 1756 and made a World Heritage by UNESCO She briefly went over the different styles of Port wine and the main areas of its production.

In her presentation, Fry spoke about the Port as a blended wine on many different levels, reminding the audience they will never find a single variety Port.

They are blends of:

– Different areas, altitudes, and expires

– a blend of different grape varieties

– most commonly a blend of different vingages

– commonly a blend of wines of different ages

– commonly a blend of different vineyards

Producers Speak

Later in the Port Wine Masterclass, Louisa Fry turned the spotlight to the producers.

Each producer spoke while participants tasted examples of his or her wine.

The Port Wine Masterclass producers included:

 Niepoort Colheita 2007

José Nogueira introduced this wine. He is the fourth generation of his family to pursue his art in Niepoort, having worked at the company for over 50 years.

It was a well made tawny single vintage port. Flavors include caramel, viscous texture, tinge of chocolate and caramel and serve with Crème brûlée  and ice cream.

Later in the evening guests (myself included) enjoyed his wines during dinner at the Niepoort table.

 Ramos Pinto

This 20-year-old Tawny, which the family calls P20 Ramos Pinto, is described as including as many as fifty different vintages. The blend includes aged wine as well as young wine for freshness.

Churchill

This 20-year-old Tawny port is made in drier style to conform with the classic family tradition. The well-spoken producer added that the Churchill brand is characterized by freshness, elegance and balance. He also added the interesting fact that they favor the native yeast as the fermentation is slower, so the wine extracts more color.

Sandeman

This delicious 20-year-old Tawny port was lighter in color and characterized by a sharper, more concentrated nose. The wine also carried intriguing aromas of spice, honey, and dried fruit.

Porto Reccua

This entry was a 30-year-old Tawny Port from a quality-oriented cooperative with 200 shareholders (grape growers). Their (female) winemaker spoke about her approach to blending. She added that the most important thing about a Port wine is to enjoy it with friends and family, as “life is fleeting.”

Older Wines in the Port Wine Masterclass

Rozes 

This producer offered participants their 40-year-old Tawny port. Compared to the younger Tawny wines it was richer and more concentrated in flavor and aroma.

Kopke

Kopke brought a 50-year-old Tawny (a new category). This delicious wine offered aromas and flavors of dried figs, bitter orange, and Christmas spice.

Dalva

Dalva brought its 1963 vintage “Golden White” port made from (mostly) the white Malvasia grape. Nearly sixty years old, the wine tasted exceptionally fresh, characterized by marked acidity and rich flavors.

Port Wine Masterclass Dinner Pairings

The tasting was followed by a question/answer period.

Following this was the Enthronement Ceremony of new confreres (journalists and others in the wine trade) by the Confraria do Vinho do Porto and a delicious multi-course wine dinner.

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Excellent lunch today with Andrea Sartori of Sartori di Verona, one of the most significant wine companies in Veneto, Italy.

Aside from the excellent wine, two of the key reasons this tasting of quality Italian wines stood out is because of the gregarious, welcoming nature of Andrea himself, the fact he brought his son Giacomo.

Now a recent university graduate, this is the first time Giacomo attended a press trip with his charismatic father. Giacomo himself was quite charismatic as he explained the process of drying grapes in the appassimento for their Amarone.

Winery Background

The tasting and lunch began with an introduction to the Sartori brand. 

Sartori di Verona was founded by Pietro Sartori in 1898 and passed down to great-grandson Andrea, appointed managing director in 1998.

Andrea perfected his English while attending classes at New York’s Columbia University. Back home, he sold Sartori wines throughout Italy before helping to expand markets in the US, Canada and Europe.

By 2000, he became the president of the winery.

During the lunch he revealed that his grandfather (who passed before he met him) found a statue in Verona called Sartori which represented the city. In the 1940s, he received a trademark to use it as the symbol of the family’s winery.

Like his grandfather and great grandfather,  is he dedicated to the classic Veronese varieties and styles with a focus on Valpolicella, Soave, Bardolino and Bardolino Chiaretto Classico DOC wines. 

The Wines

During the lunch we discovered Sartori di Verona through a tasting of five of the winery’s premium estate wines. 

They included:

Sartori Marani Bianco Veronese IGT 2019

Sartori ‘Regolo’ Valpolicella Classico Ripasso 2018

Sartori Valpolicella Classico Superiore ‘Montegradella ’2017

Sartori ‘Reius’ Amarone Della Valpolicella Classico 2016

Sartori ‘Corte Bra Riserva ‘ Amarone Della Valpolicella Classico 2013

They paired each of the wines above with a variety of dishes, included seafood, cheese, pasta, game, meat, and even pizza to show their versatility with cuisine.

The white Sartori Marani Bianco Veronese IGT 2019 was especially delicious – very rich and nearly full-bodied, it was a wine to pair with gently breaded seafood. Andrea revealed they made the wine in honor of his grandmother, who he called a very elegant woman.

The type of woman who wore her most elegant clothes, even when indulging in her favorite pastime, gardening.

Next came the  Sartori ‘Regolo’ Valpolicella Classico Ripasso 2018 and Sartori Valpolicella Classico Superiore ‘Montegradella’ 2017, great examples of a well balanced Valpolicella with racy acidity and good fruit.

The last two wines were the crown jewels in the collection, Sartori ‘Reius’ Amarone Della Valpolicella Classico 2016 and Sartori ‘Corte Bra Riserva ‘ Amarone Della Valpolicella Classico 2013

These two Amarone wines were traditional in style yet very elegant, with moderate alcohol and very vibrant acidity. It’s a brand name to seek in restaurants and wine lists.

It was a pleasaure meeting Andrea and his son. They are such genuine people who love meeting others and explaining their wine story.

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Spain’s Great Match arrived in New York to face an eager group of trade and consumers.

Guests found an assortment of walk around food and wine tastings, like cooking demos, sommelier food and wine pairing challenges, and lots more.

The wine trade (buyers for restaurants, retail stores, journalists) got an early look. This included access to several fabulous Master Sommelier oriented educational classes.

Spanish Wines: Sherry Tasting

Last year, one of my favorite Masterclasses was the Sherry seminar led by Cesar Saldana, the president of Consejo Regulador de las Denominaciones de Origen Jerez-Sexes-Sherry.

It was a pleasure to taste these classic examples of different sherry styles in one sitting. Mr. Saldana revealed the terroir of Jerez (capital of the Sherry region), the wine production, and maturation.

During the session, Mr. Saldana explained Sherry production in a simple, clear way everyone could understand. While they use only a few grape varieties in sherry production, what differentiates the different styles are factors revolving around oxidation and length of maturation.

I knew at that moment I wanted to learn even more. I took steps to become an official Sherry Educator, and just now returned from the Sherry Academy in Jerez.
You can see some of my experiences this past September 2022 here.

Spanish Wines: Pairing with Cheese

Another great seminar paired four diverse Spanish wines with cheese from the region.

Master Sommelier Evan Goldstein introduced Ferran Centelles, who writes for Jancis Robinson’s website. He had been the key sommelier at El Bulli. He had also worked as celebrity chef Ferran Andria’s “wine man.”

Click here for
Wine Resources

The refreshing seminar explained the variety of delicious cheese from the different region, and the wines they pair best with.

Along with the expected white wine (Albarino), a somewhat expected red wine (Monastrell),I was surprised to see a premieum sparkling Cava and a sweet Osborne VORS Amontillado.

Final Thoughts

Later in the evening, guests could also choose from an assortment of sommelier-led mini-wine tasting classes during the day.

The space, the Mercado Restaurant at Hudson Yards, was large and airy. Its colorful design energized the senses.

Overall, the event served as a great love letter to Spanish wine and its delicious cuisine.

Also good to know that 100% of ticket proceeds go to World Central Kitchen, José Andrés’ charity that uses the power of food to nourish communities and strengthen economies  https://wck.org/mission.

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So excited and honored to have been recruited as an official Sherry Ambassador!

Sherry wines have over 3,000 years of history, beginning with the Phoenicians. This ancient culture introduced the cultivation of vines to Cadez, Spain between 700 – 1000 BC.

During the two and a half days of classroom education associated with the Sherry Academy 2022 program, I’ve discovered so many rich details of this historic region and its wines.

Program activities included visits to key bodegas, tasting events, and various lunches and dinners organized by the Consejo Regulador.

Through these activities (divided into modules of themed lectures accompanied by related tastings and visits) our small group of international wine educators were able to “dig deep” into the foundation of the fortified wines we know as Sherry and taste examples of the different styles.

Jerez de la Frontera

Sherry is grown and produced in Jerez de la Frontera, in the South of Spain.

Sherry Academy 2022 Day 1

The first day, those who arrived early enjoyed a tour of Lustau where we toured this historic bodega and enjoyed samples of the various styles.

That night, we experienced a guided tour of historic Castillo de Los Marcos and welcome dinner in the Mezquita.

Sherry Academy 2022 Day 2

On the second day, we met sharply at 9am to learn about the unique viticulture of the Jerez region and the factors that make it so exceptional.

Our instructor for this session was Mannuel Delgado, vineyard manager at Bodegas Gonzalez Byass.

Senior Delgado’s enthusiasm for his job was apparent from the expert way he explained the terroir and climate of the region.

We learned quite a lot about the unique method for pruning (“vara y pulgar” meaning “stick and thumb”) and why they were originally necessary for quality grapes.

Yet we also discovered that today more bodegas are using mechanization because of limited trained labor for vara y pulgar method.

After the classroom session, Senior Delgado took us on a brief field trip to the La Canariera vineyard of Gonzalez Byass for a practical session on viticulture.

What a treat to see the unique Albariza soil up close.

Following a tasting of dry sherries at the property, we enjoyed lunch, followed by a tasting of sweet sherries.

That evening, we made the journey to Sanlucar de Barrameda to Bodegas Barbadillo  for a tasting of their wines followed by dinner.

Sherry Academy 2022 Day 3

The final third day began with an exciting (and rare!) tasting of V.O.S. and V.O.R.S. sherries, with the acronym standing for Very Old Sherries and Very Old Rare Sherries.

We also had a fun food and sherry pairing session.

This session was eye-opening in terms of discovering the many ways people can enjoy pairing sherry with easy-to-find foods, such as blue cheese, seafood, mushroom soup, game, vegetarian cuisine, and dessert.

One of the more important ideas I learned during the “Sherry enjoyment” session was the importance of temperature specifically related to sherry wines.

As a Certified Sommelier through the Court of Master Sommeliers, I know full well that each wine style has a specific temperature range it should be served to the consumer.

Call it a personal quirk, yet I prefer Champagne at a slightly warmer temperature than recommended.

Yet I adored Fino Sherry served at the suggested cooler temperatures. Perhaps it was the warm weather of late September, but I really enjoyed a sense of ‘chill’ on my Fino.

According to the lecture on serving Sherry (especially Fino), the “rule” is to serve small amounts so that each pour from the ice-chilled bottle will reflect the right temperature.

Final Exam

The final third day began with an exciting (and rare!) tasting of V.O.S. and V.O.R.S. sherries, with the acronym standing for Very Old Sherries and Very Old Rare Sherries.

We also had a fun food and sherry pairing session.

This session was eye-opening in terms of discovering the many ways people can enjoy pairing sherry with easy-to-find foods, such as blue cheese, seafood, mushroom soup, game, vegetarian cuisine, and dessert.

One of the more important ideas I learned during the “Sherry enjoyment” session was the importance of temperature specifically related to sherry wines.

As a Certified Sommelier through the Court of Master Sommeliers, I know full well that each wine style has a specific temperature range it should be served to the consumer.

Call it a personal quirk, yet I prefer Champagne at a slightly warmer temperature than recommended.

Yet I adored Fino Sherry served at the suggested cooler temperatures. Perhaps it was the warm weather of late September, but I really enjoyed a sense of ‘chill’ on my Fino.

According to the lecture on serving Sherry (especially Fino), the “rule” is to serve small amounts so that each pour from the ice-chilled bottle will reflect the right temperature.

This exam incorporated all the concepts we learned during the 2.5 days of our Jerez visit, our assessment of our sherry and food pairing experiences, and educational tidbits taken directly from our lectures.

Yet much of the exam also included key points taken from the Advanced Sherry Course (online) we were required to take and pass prior to our visit.

With its many modules focusing on the history of the Jerez region, as well as its viticulture and vinification, the Advanced Course served as a time-intensive investment in the on-site Academy course.

Each module of the online advanced course took more than a few hours to read. Each module concluded with an exam. It was necessary to pass 100% of this exam before one could advance to the next module.

For those of you who’ve taken the WSET Diploma course or the Fortified Wine course, or studied Sherry for the Master of Wine exam, the Advanced Online Course from the Sherry Academy goes into much more detail.

Understanding the key concepts of each module was necessary to fully appreciate the limited 2.5 days of this intensive Jerez-based Academy course.

Graduation

Graduation

The graduation ceremony was a learning experience in itself, as Consejo President Cesare Saldana Consejo went over the correct answers of what all agreed was a challenging written and tasting exam.

A celebratory dinner followed.

Conclusion

It was such a pleasure to travel to Jerez and explore its vineyards and its wine.

Yet what I appreciated most was the well-thought-out structure of the program under the auspices of Cesare Saldana and the Consejo Regulador team. 

Also a joy to meet my educator and journalist colleagues from around the world, all of us joining together in a joint mission to bring attention and appreciation for the unique Sherry region.

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Delightful tasting of Monteabellon wine from Ribera del Duero today, guided by the family winery’s export manager Liola Hernaez Iruzubieta

The setting for the tasting was the highly regarded Spanish restaurant Boqueria.

Ribera del Duero has earned an excellent reputation for its wines made from the Tempranillo grape.

The family behind Monteabellon initially gained fame with the high-quality grapes from their high-altitude vineyards. Now, after three generations, they make a wide variety of wines (different altitudes, different methods of maturation) for the domestic and international market.

Verdejo 2021

The tasting began with this elegant white wine from vineyards in the Rueda region. Light and elegant, this is a perfect pairing with fish and salads. Unoaked and vibrant.

Avaniel Tinto 2021

This young red Tempranillo wine offers freshness and fruit, perfect for a summer lunch or to pair with ham and cheese.

Monteabellon 2020 (5 Months)

Aged for 5 months in a mix of previously used French and American oak, this Tempranillo wine offers a touch of oak to round out the rich black fruit aromas and flavors.

Monteabellon 2019 (14 Months)

The additional aging of this wine, in a mix of new American oak and second use French oak, paves the way for a delicious wine with vibrant acidity and a firm structure that can pair with many different types of cuisine.

Monteabellon Finca Matambres 2017

Well rounded and elegant, this Tempranillo wine comes from one of the highest single vineyards. This accounts for its high refreshing acidity. It matures for 20 months in a mix of 80% French oak and 20% American.

Monteabellon Finca La Blanquera 2017

This iconic wine can rival the best wines from any premier region in the world. Rich and dense with fruit, its lifted with vibrant acidity because the grapes come from the premium high altitude single vineyard. The wine is best enjoyed with meat like steak, and can improve with at least a decade of bottle age.

A great experience to learn about these premium wines and meet the vibrant Liola, an excellent ambassador of the family winery.

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Are you curious about sweet Moscato wine?

Sweet Moscato is a wine from the Moscato grape.

Famous in ancient Rome and noted by the historian Pliny, sweet Moscato grows all over the world.

But the most famous wine from the sweet Moscato grape is Moscato d’Asti.

Like many wines from Italy, the name “Moscato d’Asti” refers to the grape variety (Moscato) and the town where it comes from, Asti.

[socialpug_tweet tweet=”But the most famous wine from the sweet Moscato grape is Moscato d’Asti”]

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Sweet Moscato in Piedmont

Moscato d’Asti DOCG in Piedmont

Asti lies in the Piedmont region of northwest Italy, bordering Switzerland and France. The name means “foot of the mountain” in the Italian language. Rolling hills characterize the landscape.

The best sweet Moscato wine comes from the higher elevation hillsides. Higher altitudes lead to cooler temperatures. Sweet Moscato wine needs high acidity to act as a counterbalance to its high sugar content.

[socialpug_tweet tweet=”Sweet Moscato wine needs high acidity to act as a counterbalance to its high sugar content.”].

Sugar Content in Sweet Moscato

The residual sugar (sugar left over from fermentation) in sweet Moscato ranges from 70 grams per liter (very low for sweet Moscato) to nearly 130 grams per liter, depending on the character of the vintage.

Warm weather leads to greater ripeness at harvest, while cool temperatures restrict this ripeness and the sugar level.

[socialpug_tweet tweet=”The residual sugar in sweet Moscato ranges from 70 grams per liter to nearly 130 grams per liter “].

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How Sweet Moscato is Made

Moscato d’Asti DOCG Sweet Moscato

By DOCG regulations, the producers receive notification when they may pick the grapes. This coincides with their peak of ripeness.

Workers take the freshly picked grapes to the individual wineries. Here, workers press them softly, inoculate them with yeast, and ferment them.

To keep the sweetness in the wine, workers stop the fermentation when the alcohol reaches 5%, though the range is officially between 4.5 and 6%.

The atmospheric pressure must be under 2.5 bar.

Instead of bottling the wine, workers freeze the sweet Moscato until they receive an order. This way, the sweet Moscato stays fresh until needed.

Moscato d’Asti is different from Asti Spumante. How so? Click Here

[socialpug_tweet tweet=”To keep the sweetness in the wine, workers stop the fermentation when the alcohol reaches 5%”].

Asti DOCG Regulations

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DOCG stands for Denominazione di Origine Controllata e Garantita.

To receive the DOCG designation, Asti had to prove its unique terroir and long history of quality winemaking.

Like the less restrictive DOC designation (Denominazione di Origine Controllata), the producers in the Asti DOCG must abide by the region’s permitted grape varieties and a myriad of other laws pertaining to viticulture and vinification, and maturation techniques.

The mandates of the sweet Moscato d’Asti DOCG is such that the producers must submit the wine for an in-depth technical analysis and tasting from the Ministry of Agriculture.

Only then will they receive the official DOCG seal of approval.

[socialpug_tweet tweet=”The best terroir for sweet Moscato is in the hillsides of Piedmont, on Limestone soil. The elevation and this soil allow the grapes to keep freshness.”].

The Aromas and Flavors of Sweet Moscato

Sweet Moscato: Floral Aromas

Sweet Moscato wine has exotic floral aromas of honeysuckle and jasmine, and ripened fruit like pear, peach, and apricot.

Many tasters can even detect herbal notes like sage.

[socialpug_tweet tweet=”Sweet Moscato has exotic floral aromas of honeysuckle and jasmine, and ripened fruit like pear, peach, and apricot.” display_tweet=”].

Sweet Moscato and Health

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Sweet Moscato: Healthy Choice In Moderation

Are you on the Keto Diet? Low Carbs? If your diet permits you a daily indulgence, put sweet Moscato on your treat list.

The “secret” is to pour an ounce of this delicious sweet wine into a glass and add zero-carb and zero-calorie seltzer water or tonic.

Decorate the rim of the glass with a slice of lime and you have your lower calorie, lower carbohydrate treat.

[socialpug_tweet tweet=”The “secret” is to pour an ounce of this delicious sweet wine into a glass and add zero-carb and zero-calorie seltzer water or tonic.”].

Sweet Moscato: When To Serve?

Welcome visitors to your home with sweet Moscato wine served in an elegant fluted glass, like Champagne.

Sweet Moscato is best paired with dessert. I love it with Italian cookies! Sweet Moscato also pairs great with berries. Add Italian vanilla ice cream for a special treat.

You can even serve sweet Moscato at lunch or dinner to pair with items served with the main meal. See my recipe for a vegetarian friendly Robiolo cheese entrée at the end of this article.

[socialpug_tweet tweet=”See my recipe for a vegetarian friendly Robiolo cheese entrée at the end of this article.”].

Moscato Where to Buy

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Supermarkets & Wine Shops

You can find sweet Moscato wine everywhere, supermarkets and wine shops. Your favorite online shop should have a great selection.

Can Sweet Moscato Wine Go Bad?

Every wine, once opened, is perishable. Yet you can keep your sweet Moscato for a few extra days with the technique below.

Try to pour the leftover sweet Moscato wine into a small container, like a glass jam jar or bottle used for salad dressing. Turn the cap tightly and place in the refrigerator. This should last two days.

5 Sweet Moscato Wines to Try

MONCALVINA MOSCATO D’ASTI D.O.C.G. 2019 – COPPO

LA CAUDRINA MOSCATO D’ASTI D.O.C.G. 2019 – CAUDRINA

NIVOLE MOSCATO D’ASTI D.O.C.G. 2019 – MICHELE CHIARLO

MOSCATO D’ASTI D.O.C.G. 2019 – I VIGNAIOLI DI SANTO STEFANO – CERETTO

SCRAPONA MOSCATO D’ASTI D.O.C.G. 2019 – MARENCO VINI

[socialpug_tweet tweet=”See my recipe for a vegetarian friendly Robiolo cheese entrée at the end of this article.”].

Virtual Visit of Sweet Moscato Producers

The producers representing these wines recently gave a virtual conference to New York wine writers. Last year; they flew to New York and gave the presentation in person.

Thankfully, they could send their wines so that participants in the webinar could taste the 2019 vintage.

Though each sweet Moscato wine shared key characteristics like floral aromas, they differed slightly in terms of their fruit profile and intensity of savory herbs like sage. This reflects the different terroir and altitude of each producer’s vineyards.

Moscato remains one of the most delicious and affordable of all Italian wines. It’s the perfect choice for a picnic, or just an apéritif.

[socialpug_tweet tweet=”Moscato remains one of the most delicious and affordable of all Italian wines.”].

Sweet Moscato with Robiola Cheese and Grilled Vegetables

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Robiola is an Italian soft-ripened cheese of the Stracchino family. It thrives in the Langhe region of Piedmont and made with varying proportions of cows, goat, and sheep milk.

You can also substitute a mixture of 1/2 cup mascarpone and 1/3 cup ricotta for Robiola if unavailable.

The Pesto Robiola Sauce

To prepare the sauce, place basil, garlic, pine nuts, 1/4 cup of olive oil and 1/2 teaspoon of salt in a food processor and run until smooth, scraping down the sides of the bowl as needed.

Then add the cheese and pulse just until combined. Make this mixture ahead and refrigerate. Bring to room temperature before serving.

Though your guests can just serve themselves the vegetables and pesto Robiola separately, I like to make a more formal presentation.

[socialpug_tweet tweet=”It thrives in the Langhe region of Piedmont and made with varying proportions of cows, goat, and sheep milk.”].

The Formal Presentation of Robiola Cheese, Grilled Vegetables, and Sweet Moscato

For presentation, I like to serve this dish in an oversized wine tumbler from Riedel. When you’re not using the glasses for this dish, you can use it for red wine.

To do this, I use the largest stemless glasses from Riedel 

First, I chop the grilled vegetables and mix them.

Then I spoon a shallow layer of the vegetable mixture into each glass.

I add another shallow layer of the cheese mixture.

Then I repeat the process until the glass has alternating layers of the cheese mixture and the vegetable mixture.

I like to decorate this with a sprig of rosemary.

Serve with chilled sweet Moscato!

**Click Here to Read about Asti Spumante and the Differences from Moscato d’Asti**

[socialpug_tweet tweet=”I like to serve this dish in an oversized wine tumbler from Riedel. When you’re not using the glasses for this dish, you can use it for red wine.”].

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Here’s a video that highlights this wine.

The post 7 Sexy Secrets to Enjoying Sweet Moscato appeared first on AWINESTORY.COM.

Abruzzo is a wine region in Southern Italy producing delicious white and red wine. along with the classic Cerasuelo, a rosé style wine made from the Montepulciano grape.

When grown in the best sites and matured in oak, the red Montepulciano grape can take on the gravitas of a Napa Valley Cabernet Sauvignon.

The region’s better known white grape, Pecorino, is typically easy drinking, crisp, and refreshing. But I found examples of intensely concentrated Pecorino that make for a great gastronomic wine.

Abruzzo Highlights

The highlight of the Abruzzo Wine Experience was the Grand Wine Tasting at the Palazzo D’Avalos and the “Words of Wine Awards.” This was a nearly all-day event, with journalists arriving before 10am for a sit-down, sommelier-served tasting.

The Palace

After a delicious lunch in the palace courtyard, producers arrived to talk about their wines at individual tables in a self-serve style walk-around tasting. 

Abruzzo Wines

The extolled red wine of the region, made from the Montepulciano grape, is such a classic it’s not affected by trends. But during this visit, it introduced me to the Villamagna DOC region, established in 2011.

The band of Villamagna producers offered a walk-around tasting of their wines and seemed especially eager to tell wine journalists all about their reasons for creating their own appellation and the ten-year struggle to make it happen.

VillaMagna DOC

During the Villamagna tasting, the concentrated fruit, elegance, and velvet tannins of almost all the wines struck me. They each had their own individual expression of aroma and flavor, but the unwavering uniform high quality is something rare to experience within an appellation.

One can only attribute it to the strict quality standards the Villamagna producers established and enforce within their circle. 

Cerasuolo

The word means “cherry” in Italian. Though most Americans would simply refer to it as a rosé wine, Cerasuolo d’Abruzzo represents such a classic, time-honored style intrinsic to Abruzzo that the Masters of Wine serves it blind to students taking their exam.

The Cerasuolo wines traditionally have a deep, garnet color, as they are made from the strongly colored Montepulciano d’Abruzzo grape.

But during my visit, I saw that more producers are making them in a lighter, paler color to resemble Provence rosé.

White Wine

Pecorino and Passerina are two white grape varieties that have long been associated with the Abruzzo (and neighboring Marche) region. But I discovered many producers are taking measures to produce a higher quality of Pecorino specifically, planting the grapes on more suitable soil and taking more quality-focused measures in the vinification process.

Interestingly, one cooperative exports it’s lower priced entry-level Pecorino, and keeps the “good stuff” for consumers in the local market.

Sparkling Cococciolo

Cococciolo is a white grape native to Abruzzo, rarely tasted outside of the region. But the examples of cococciolo, when made as a sparkling wine were so refreshing it was easy to desire another glass. It would be great for producers to consider this for the export market, especially in aluminum cans. 

In Conclusion

It was great to meet with producers and compare styles of the same grape varieties. Very grateful the consortium included a variety of producer visits (cooperative, family wineries, larger wineries) and also castles. I loved the half-day visit of the San Giovanni in Venere Abbey and the surrounding small town around it.

Below are wineries visited

Margiotta Winery

Agriverde Winery

Cantina Frentana

Bosco Winery

Villamagna DOC

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