An introduction to two new reds

The Castello Verduno Bassadone Pelaverga Piccolo.

     Over the course of the last two nights I have been drinking the Castello di Verduno Bassadone Pelaverga Piccolo, known in short as the Pelaverga. Pelaverga is a grape variety from the Piemonte region of Italy, where there has been a lot of French influence since it was part of the French territory of Savoy in the 1500's. This wine also has a name, Basadone (bacciadonne), which means "lady kisser" or "kissing women" in Italian and it is no mistake because this wine is very soft and elegant. You will remember it by the red rose on the front of the bottle. It is wrapped in a bright red foil with Napoleonic flourishes reminiscent of the region's French heritage. The wine is light and has virtually no tannins. Reviews have called it a "hidden gem" and our wine list describes it as having flavors of "macerated pomegranate, cherries and juniper." I might also say cranberry. Not really sure what juniper smells like, so I didn't pick up on that but I'd say the other two are on target. The color is great-- a bright ruby red and I have read that this wine should be paired with something that is just slightly creamy or mildly savory-- for example the Orrechiette, which I also had last night. The Orrechiette is an ear-shaped pasta served with broccoli rabe (and pork sausage, which I omitted!) in chive oil. For some reason I think the wine could also go well with the mussels.

Label on the Lini Lambrusco Labrusca Rosso.

     I also tried the Lini Lambrusco Labrusca Rosso. "Rosso" in Italian means "red" and this is a sparkling wine made from the lambrusco grape. In Italian "labrusca" means edge, a name that is explained by the ancient Italian thought that this group grows best around the perimeter of the field. The region of Italy from which it originates, Emilia-Romagna, is known for its food. The wine is not complex but good for sitting around and drinking. It is low in alcohol and can be paired with classic Italian dishes like lasagna, bolognese and parmesan.

Le Chiuse Rosso de Montalcino

The words "Rosso de Montalcino" mean "red" from Montalcino, a town in ----- Italy. It is made from the Sangiovese grape, the same grape that is used to make Brunello. This wine is not aged as long as the Brunello and has a more elegant, less tannic flavor.
      I had this wine with gnocchi in pomodoro sauce with scarmoza and roasted eggplant. I didn't really taste the tannins in this wine and I think the food was a little overpowering for it. Even though it is a red, I would consider pairing this with pasta in olive oil or seafood.
     Also had a lesson on New versus Old World wines. New world wines include wines from California, New Zealand and Australia, Argentina and South Africa. The vines are not as old and the wine is named after the varietal. In contrast, Old World wines-- which are basically wines from Europe (Italy, France, Germany, Spain)-- are named for the region they come from. The vines are also older, since wine has been cultivated in the area for much longer.

What I tasted last night

      Among the things I tasted last night was a Primotivo, an Italian wine made from a grape similar to California Zinfandel that comes instead from the heel of Italy. I was really proud of myself because I tasted the Primotivo alongside our Cote de Rhone by the glass and I was able to pick up on the Syrah in the Cote du Rhone (Cote du Rhone is a blend of Shiraz and Grenache). On the nose the syrah gives a woody, smokey flavor. The Primotivo is much lighter than the full-bodied Cote du Rhone, but both are good.
      I also tried our Chardonnay, which was different from other Chards I have had. Normally I am someone who likes Chardonnay, which apparently is a popular wine for people who know nothing about it. I still do like Chardonnay and don't plan on giving up my regular glass at Spitzer's Corner (for a bar they have the best wine by the glass I've come across). The producers of this wine, Chateau Lafayette Reneau, are from the Fingerling Region in upstate New York and this week were touring New York City with some of their new wines. They visited the restaurant and I got to try one of their sparkling wines as well.
 

First Post

        Last night I drank a Riesling from the Finger Lakes. Riesling is a white grape which originated in the Rhine region of Germany. Riesling is never aged in oak, which means that it tends to be lighter weight and can be paired with a great variety of foods from white fish to pork or even Thai cuisine. It is also interesting that the soil composition in upstate New York, which contains lime, plays a part in the flavor of the grape, translating into a mineral finish in the wine.
        I thought this wine was good. I had it with a prosciutto- wrapped smoked mozzarella followed by a pasta with scallions and crabmeat in a butter and garlic sauce. I think it went better with the pasta. Even though everything I've read has talked about how versatile Riesling is I still found it best with the simple pasta dish as opposed to the complex flavors of the meat and cheese.
        I'm trying to pick up as much knowledge as I can and am going to explain terms I learn. Yesterday we talked about a flight, or tasting of multiple wines, usually to get a feel for a specific varietal, vintage or region. Later this month Spina will be hosting a wine flight sampling our three roses from different parts of the world-- Italy, Spain and France.