Most of us often enjoy a sweet wine with dessert, but are sometimes shy due to the usually high alcohol content of most dessert wines.   We’ve all been there, after a wonderful meal and a few glasses of wine, do we really need another glass with acolohol contents as high as 19%?  Next time, try this low alcohol alternative by itself or a yummy dessert.



Country::  Italy
Region:  Asti
A DOCG in the southeast portion of Piedmont.  This region was formerly named Asti Spumante for its most popular sparkling wine, but renamed Asti when promoted from DOC to DOCG status

Grape: Muscat (Moscato Bianco)
Vintage: 2008+, drink young, within two years.

Interesting Facts:
What makes Moscato d’Asti different from Asti Spumante?
The fermentation for Moscato d’Asti is stopped earlier in the process then for Asti Spumante.  This causes the residual sugar content to be higher, but the alcohol level and effervescence to be lower.

Tasting Notes:
Aroma and taste
Moscato d’Asti is an aromatic semi-sparkling wine, with a complex bouquet and mild level of sweetness which is pleasantly counterbalanced by a lively acidity.
Alcohol
Low, 5.5%
Color
Beautiful golden yellow

Example Bottle of the month:  La Spinetta, Moscato d’Asti, 2008 “Vigneto Biancospino”

Wine Food Pairing:  Crème Brulew

The summer winds are blowing in and preparing us for warm evenings full of outside dinners, happy hours, and barbeques with friends.   That’s why we decided to dedicate this article to an enticing, refreshing beverage that is light and delicious.

Before we get into the details of this month’s tasty concoction, let’s review a little history….

Giovanni Bellini was a Renaissance artist who was most well known for his use of rich colors.  Centuries after his death, his use of passionate orange and peach tones were still inspiring one particular Italian bartender.

Harry’s Bar in Venice, is a well known local haunt for many travelers.  It’s warm and inviting ambiance often attracted famous patrons such as Ernest Hemingway and Orson Wells.  In the late forties, the bar’s founder, Giuseppi Cipriani, creatively decided to take the popular Italian tradition of marinating white peaches to a whole new level by combining this lush nectar with Prosecco. 

This sparkling wine cocktail became such a hit that Giuseppi’s customers demanded it be given a name.  Since Giuseppi took pleasure in the vibrant peach and orange shades from Giovanni Bellini’s paintings, he decided to name his similarly warm colored drink the Bellini. 

Now that we’ve covered the history of this drink, let’s make sure you know just how to make it for your next outdoor event! 

Prosecco is an Italian white grape that is most often used for Spumante.   Since Prosecco is made using the charmat method, it can be distributed at a lower cost than those sparkling wines made by the method champenoise.  The charmat method is still a respectable method of producing sparkling and therefore will not induce the much feared “champagne headache“.  

Like most sparkling wines, there are a variety of label terms used to illustrate sugar content:  Brut, Extra Dry, Sec, Demi-Sec.  These are listed in order from lowest amounts of residual sugar to highest. 

Since the nectar of the peaches is so sweet, this cocktail is best mixed with a drier Prosecco.  Specifically, we recommend the following easy to find options:   NV Zardetto, Brut (approximately $12) and NV Borgo Macredo, Extra Dry (approximately $13). 

To truly experience Giuseppi’s invention, one needs to visit Harry’s Bar in Venice.  The use of the pure local white peaches makes the drink irresistible.  In fact, many people – tourists, famous people, and locals alike — line up on Friday nights to get into the bar for this very reason.

Until a trip to Venice is in your near future, we recommend you recreate your own version to tide you over.  As with all sparkling wines; the colder it is the better, so be sure to chill your Prosecco prior to serving.  Don’t be dismayed when you find that peach nectar is not as easy to find as orange juice at your local grocer.  We often use the Santa Cruz brand available in the juice aisle with other organic jarred juices. 

Once your Prosecco is chilled and you have found the peach nectar simply fill your favorite champagne glass about half full with Prosecco and then add a significant splash of peach nectar.  Then sit back, relax and take in the beauty of the peach color Giovanni Bellini blended centuries ago.  How could he have imagined that you would be toasting his name with a drink that gives us even more reason to enjoy the summer!

The Salento region has been planting the negroamaro grape for centuries. Wines made with this grape have a rich ruby red color and distinct nose . With scents of red berries, Mediterranean herbs, and a bit of earthy dampness, these bouquets cause the mouth to water in anticipation for a sip. Many mouths will agree this build up is well worth the wait once they experience the soft and smooth palate bursting with flavors of pear, fresh plums and dried prunes. Negroamaro wines are dry, balanced and full-bodied. The finish demonstrates a slight bitterness which lays the groundwork for supple and easy pairing with many Italian foods.

Salice Salentino is one of the most popular DOCs located in Puglia and is a community in Salento. Pronounced Sa-lee-chee Sal-en-teeno, it is primarily made with the negroamaro grape. In addition to this DOC, Salento also has an IGT with its namesake. The negroamaro wines from this growing area are just as warm and inviting and can often be found for a few dollars cheaper than the Salice Salentino DOC wines.

You should have similar experiences with most any wines from this DOC or IGT. Some specific examples that should be easy to find are the Taurino Salice Salentino, 2004
and the No. Zero Negroamaro IGT Salento, 2006.

Either of these wines will share the warm and inviting “Italian grandmother” personality that will encourage you to enjoy various Italian favorites from a classic salami and sharp provolone sandwich to tortellini tossed in Danny’s Pesto.

Petite Sirah is a rich full bodied red wine that is delicious by itself or with many of your favorite full-flavored dishes. Don’t be fooled by the name of this grape.  It is by no means a smaller, lesser version of the Syrah grape.

In fact, Petite Sirah is not the same grape as Syrah and it is even fuller in body than your favorite California Syrah or Australian Shiraz. A Californian Petite Sirah is as full in body as your favorite California Cabernet, French Hermitage Syrah, or even the Italian Nebbiolo we often adore from Barolo.

So what is this Petite Sirah?

In the late 1800s, a French grape nurseryman was trying to propagate a grape that would be mildew resistant. In his research he blended the seeds of the Peloursin (an old French blending grape) and Syrah. He was genetically successful in establishing a new varietal that is mildew resistant. Unfortunately, due to its densely packed clusters the grape is susceptible to rotting in moist weather, which is a typical climate throughout France. Therefore, the Durif grape was not popular with French winemakers and did not become as a commonly used grape.

During the 1900s the grape was brought to California and was originally used as a blending grape because of its high tannins and robust purple color. In the mid-1900s winemakers started refining its flavor and started introducing it as a primary grape. Much of the grapes confusing heritage revolves around the various names California winemakers called it including Petite Sirah and Petite Syrah. Until recently there were no laws governing the name of the grape which is why you could easily find California labels with either spelling. However, the US government has finally stepped in requiring winemakers to change the name to Petite Sirah.

In 2002 Foppiano Vineyards sponsored a Petit Sirah Symposium. It was this event that inspired a passionate group of Petite Sirah winemakers to start a movement to gain recognition for the grape. They created an advocacy group, eloquently called “PS I love you”. They even have their own website full of information about Petit Sirah the foundation itself. Visit the site and discover the detailed complexities of the grape’s history, fabulous recipes and varied winemakers who make and distribute the wine.

In the meantime, try one of the Daisywine favorites listed below (all in the $20 range). Enjoy the complex spicy aromas, rich berry and chocolate flavors, and smooth silky finish.  Enjoy it alone or try it with the Daisywine Buttery Mushroom Steak Sauce

David Bruce, Petite Sirah, 2006
Rosenblum, Petite Sirah, 2006
Guenoc Petite Sirah, 2005
Foppiano, Petite Sirah, 2005

After one sip, it will be easy to conjure up a cozy environment including a fireplace, a bottle of Petite Sirah and a full understanding of the phrase: “PS, I love you”.

Although Argentinean winemakers have been producing wine since the 1500s, they have only become popular in the States within the last few decades. Most of this popularity is due to the country’s success with the Malbec grape.

Originally grown in France, Malbec (also known as cot in Cahors, France) was often referred to as the “black wine” due to the deep colors of the grape and robust tannins. Unfortunately for the French, the weather in Cahor often caused the crops to deteriorate before the grapes were ripe. This prevented the grape from living up to its potential and it soon lost its luster among French wine makers. Today, the few crops that still exist are primarily grown as blending grapes for Bordeaux wines.

Thankfully, European explorers traveled to Argentina and brought this grape along with them. Vintners soon found that the warm sunny days and cool evenings of the mountain climate in Mendoza region allowed this grape to prosper and show its full potential.

Rich with color, robust with tannins and exploding with aromas of licorice, tar, and plum, Malbec has become a popular, inexpensive alternative for those seeking a “Big Red” to drink with their steaks. Many Argentinean cuisines often include various meats such as lamb, chicken and beef, so its no wonder this wine pairs well with steaks.

Since the Malbec wines are not quite as tannic and full bodied as a typical California Cabernet, we have some wiggle room to add a little spice to our steak sauces and supplement the spice in our meal.

When you’re ready to officially establish this as a spicy New Year, start by trying this easy to make authentic Argentinean Chimichurri sauce full of spice and flavor. Just cook up your favorite steak, pour this sauce on top and experience the extraction of the spices when you pair it with a Malbec wine. I found this recipe delicious with the 2006 Crios Malbec, but it should be delightful with whichever Malbec you choose.

I would be amiss not to mention that another wonderful, yet less spicy alternative is to simply throw some blue cheese crumbles on top of your steak and let them melt in your mouth with the smoothness of the Malbec.

Now that we’ve explored the wonders of the Argentinean Malbec, let’s discover another less known Argentinean grape. Torrontes is a light green aromatic grape that is only grown in Argentina. The two main regions that produce wines made with this grape are Salta and Mendoza.

The Salta region produces slightly different tasting Torrontes than the Mendoza region due to its higher altitude. In fact, Salta boasts vineyards with some of the highest altitudes in the world. This difference in terroir produces a Torrontes wine with higher acidity than those you’ll find from Mendoza. Regardless of which region, the aroma of these wines is abundant with scents of peaches, grapefruit and floral essences. Even though these smells are deliciously sweet, don’t be fooled, these light to medium bodied wines still finish dry.

These characteristics allow for Torrontes wines to be enjoyable on their own as well as being paired with food. In regards to spicing up our New Year, try a Torrontes as a compliment to spicy Asian, Thai or Mexican cuisine.

Interestingly, due to the slight differences in acidity and sweetness the results of the same grape from the different regions will leave us with different pairing outcomes. For a quick at home taste test, whip up some nachos (don’t forget the jalapeños) with my favorite guacamole recipe and try it with of Torrontes from both Salta and Mendoza. I recommend the 2006 Don Rodolfo Torrontes from Salta and the 2008 Norton Torrontes from Mendoza. The higher acidity in the Salta wine upholds the spiciness and awards your meal an added kick. Alternatively, the sweeter more balanced finish of the Mendoza wine offsets the spices and lessens the impact of the spice rather than pronouncing it.

No matter how spicy you want your year, may its language bring you joy and happiness.

Salute!

As we enter another holiday season, Spanish Rioja wines can help us celebrate and relax, while also leaving money in our wallets for other holiday festivities.

Located in Northern Spain, just below Basque country, the Rioja vineyards run along the Rio Oja. This river provides the grapes with a slightly cooler climate, which is ideal for the region’s most popular grape: tempranillo.

Tempranillo grapes exhibit an unpretentious spirit by ripening a few weeks earlier than most grapes. In fact, their name was derived from the Spanish word “temprano” which translates as “early”. This early ripening produces a grape with low acidity and thick skins. Although the thick skins provide the wine with a rich, deep coloring and robust tannins, the low acidity isn’t always ideal for wine making. To compensate for this, Rioja winemakers add garnacha (another grape grown in Rioja) to supplement the low acidity and sweetness of the tempranillo, resulting in a beautifully balanced wine.

The Spanish qualification system is similar to the French and Italian systems. DO (Denominaciónde Origen), and DOC/DOCa (Denominaciónde Origen Calificada) are the two regulated levels that are exported to the US. Rioja, once of DO level, was the first region to be granted the honor of the DOCa status in the early 1990s.

The most basic Rioja wine can be enjoyed young. However, as with most wines, barrel and bottle aging produces a more full-bodied and complex wine. In order to choose the appropriate bodied Rioja for your taste preference and recipes, let’s explore Spanish wine labeling terminologies.

Spanish aging techniques are reflected by the use of the following labels: Crianza, Reserva, and Gran Reserva.

“Crianza” means that the wine was aged up to two years with at least one in oak.
“Reserva” means that the wine was aged between three and four years with a minimum of one year in oak.
“Gran Reserva”, the most full bodied wine from Rioja, means that it was aged between four and five years, with a minimum of two in oak. In addition, vintners use only high quality vintages to produce these wines. With its lengthy aging and limited vintages, Rioja Gran Reserva is the premier of the region’s wines. Due to these exclusive wine making practices, this wine is a bit more difficult to find in the US.

Although the Rioja region is mostly known for its delicious reds, we would be amiss not to discuss what a white Rioja has to offer. Made primarily from the viura grape (also known as macabeo), this wine has a dry light taste with fruity aromas and a hint of honey and minerals. This grape tends to lose fruitiness with age, so it is fantastic when consumed young.

Okay, now how do we apply all this knowledge to our holiday gatherings?

Were you asked to bring an appetizer and bottle of wine to your friend’s holiday party?

If so, grab a bottle of white (blanca) Rioja, such as a Marques de Riscal 2007 (about $8) and make this quick a quick and easy rosemary shrimp recipe. Don’t have time to cook? Create a platter with cheddar and manchego cheeses. Pair it with a red Rioja, Crianza or Reserva, such as Montecillo Crianza 2005 (about $10), or Marques de Caceres Reserva 2001 (about $20).

Are you responsible for a main course?
Try my nutty alfredo recipe with a Reserva such as the 2001 mentioned above or the Marques de Riscal 2004 (about $18). This balance of flavors will bring a smooth medley of nuts, spices and butter to everyone’s taste buds.

With these simple recipes, I invite you to take in the true spirit of the season by spending time with your loved ones instead of slaving over the stove!

Salute! May you all have a happy and safe season!

A grape most notably known for its role in the French Sancerre, Sauvignon Blanc has come a long way to rival the American favored white grape: Chardonnay.

Sancerre is the most affluent use of the grape that has been around for centuries. Winemaking techniques regulated by this French AOC assure that you are drinking a superb wine. However, this comes at a cost. At a minimum of $30 a bottle, I thought we should explore other options that are just as exquisite.

Thanks to the growth of New World wines, Sauvignon Blanc is now being made in countries all over the world: South Africa, Chile, the US and New Zealand to name a few. South Africa is a region this writer has yet to explore, so comments about any of its wines will be reserved for a later article. That said, although Chile and the US both produce wonderful crisp Sauvignon Blancs, it is this author’s opinion that New Zealand – specifically the Marlborough region – makes the most spectacular New World wine with this grape.

Until late in the 20th century New Zealand’s most important wine districts, such as Gisborne and Hawke’s Bay, resided on the country’s North Island. However, in the 1970s, the South Island starting gaining momentum when vintners started planting crops in Marlborough. Today, this district is now the largest and one of the most important wine areas for both of the country’s islands combined.

Marlborough wineries benefit from their proximity to the coast which contributes to consistent, cool weather. This climate allows for a longer growing period which is ideal for the grapes to take their time maturing. The end result is the grape is flourished with flavor. Sauvignon Blanc is the primary wine exported from this region since over fifty percent crop acreage is planted with this wonderful grape.

So what can you expect from a sip of a Sauvignon Blanc? Regardless of the country or region you decide to try, most Sauvignon Blancs can be described as having an herbal, grassy aroma with a dry citrus finish. I’ve found that wines from Marlborough exhibit these characteristics with more of a zing which causes refreshing bursts of fruit to be more prevalent. Thirst-quenching summer fruit flavors such as melon or grapefruit, pop right out to the nose and follow through with a snappy finish in the mouth.

Most sauvignon blancs are made to immediately enjoy and drink young. The complex flavors this grape produces allow for an excellent pairing for seafood or, my personal favorite combination, Asian cuisine.

Some notable and affordable bottles to look for:

Nobilo, Marlborough (New Zealand) Sauvignon Blanc 2007 ($10.00)
Kim Crawford, Marlborough (New Zealand) Sauvignon Blanc, 2006 ($16.00)
Benzinger, Sonoma CA, 2005 ($10.00)

So now that summer is here, I invite you to sit back, enjoy the weather, and sip on a delicious Sauvignon Blanc.

Salute!

Well commoners don’t despair! Included in the many regulations for making Barolo is the core ingredient: The Nebbiolo Grape. Fortunately for us, this grape is used to make wonderful wines that are affordable without the co signature of a royal family member.

For those not familiar with nebbiolo or even Barolo, it is not indicative of the Italian terroir that we often associate with the Mediterranean climate. As a matter of fact, Italians often consider the nebbiolo wines comparative to the French Cabernets. They have fuller bodies, robust aromas and leave a smooth pleasing taste in your mouth.

The nebbiolo grape is grown, almost exclusively, in the Northern Italian wine region of Piedmont. This grape thrives in cooler climates. In fact, the word nebbiolo is derived from the Italian word nebbia which means fog. The fog and mist in the Piedmont region allow for the nebbiolo grape to stay cool and be harvested late in the fall. This cooler climate and late yielding contribute to the wonderful complexities of its aromas and flavors.

There are a few DOCs that produce wines with a required 100% of nebbiolo grapes. This requirement has earned them a reputation of being “Baby Barolos”. Wine-making rules, such as aging, are not quite as stringent as the Barolos regulations, but the commanding nebbiolo grape still helps create magnificent wines.

Alba, a town in Piedmont, is known around the world for two things: white truffles and the nebbiolo grape. Langhe, located south of Alba, is nestled in the Italian Alps. Its lush green area filled with sloped hillsides and valleys, is also the perfect home for the Nebbiolo. Both of these regions are home to DOCs that produce excellent examples of the commoner’s baby Barolo: Nebbiolo d’Alba and Langhe Nebbiolo.

So why are they considered “baby Barolos”? Considering they are not aged as long as Barolo’s so they do display a slightly lighter body, thus the “baby” aspect. However, their aromas of tar, cherries, licorice, and floral notes definitely will make one reminiscent of a young Barolo.

These lovely young wines pair well with spicy Italian Meats (cold cuts/sausage, etc), strong cheeses (such as aged parmesean), and even poultry.

The Daisywine pick for June is the 2003, Icardi “Surisjvan” Nebbiolo (Langhe). However, if your local wine shop doesn’t stock this specific one, just ask for a Nebbiolo from either of the DOCs mentioned above, and let me know if you find a treasure worthy for a king!

Ciao!

This month’s recommendation is a Valpolicella Classico Superiore. I am picking this wine not only because it is tasty, but also because its name uses a lot of common Italian wine terminology. Hopefully by exploring the details of this specific wine, not only will we learn about this month’s specific pick, but also about how we can decipher other Italian wine labels more easily.

The first word, Valpolicella, is the DOC ; but very basically it refers to the type or style of our wine. Valpolicella wine is unique in its terroir or the region in which it is grown. However, this word also refers to such things as; the wine’s alcohol content, the type of primary grape, the growing methods and the wine-making techniques. All wines made in an individual DOC must follow detailed grape growing and wine-making rules. Two such regulations for the Valpolicella DOC include a minimum of 11% alcohol content and a minimum of 70% Corvina grapes. In addition, there are no requirements for aging, so a Valpolicella can be bottled rather quickly.

To take this one step further, let’s review the Classico designation. It means the wine is from the original, smaller growing area as opposed to the larger, expanded growing areas that were established by the EU in the 1970s. The growing area for our bottle can actually be narrowed down to Valpolicella Classico. This concept can be related to many wine regions in Italy, such as, the Chianti and Chianti Classico distinctions. No matter the DOC, the original Classico region will hold higher expectations of its wine. The take away from this is that the Classico designation is a quick and easy way to find a better quality Italian wine.

Now that we’ve explored the regional terminologies, let’s look at a couple of the terminologies that represent the wine making techniques: Reserva and Superiore.

The reserva designation means that the wine was aged a year longer than the DOC requires. So why am I mentioning this when it wasn’t in the label I recommended above? Hold that thought.

The superiore designation indicates that the wine has at least 1% higher alcohol level than the DOC regulation requires. In addition, a Superiore designation actually implies a reserva designation. This means that a wine labeled with Superiore is not only at least one percent higher in alcohol, but also that it has been aged a year longer.

So if we related these two terms to our recommended wine and our knowledge of the Valpolicella Classico regulations, we would then know that the wine has been aged for at least a year and is at least 12% alcohol.

The Daisywine pick for April is the Brigaldara Valpolicella Classico Superiore. If you can’t find this specific brand at your liquor store, I hope this article inspires you to read a few other wine labels in the Italian aisle and find a similar bottle!

Ciao!