| TEN ITALIAN WINE THIS MONTH ON THE TOP WINES MEDIA&US/UK PRESS |
Asian Media
Castello del Poggio Moscato D'Asti
The Wine Times of Hong Kong wrote about its growing love of
Moscato, the sweet slightly sparkling wine from Italy, which is enjoying
booming sales in the US at the moment. WT wrote: “The wine is so easy to drink
and such a pleasure to drink, especially with the beautiful views of Hong Kong
on a beautiful sunny summers lunch time.
This I actually tried with a fresh
fruit dessert and the pairing was heavenly – there’s a hint chaps, go buy some
strawberries and a bottle of Castello del Poggio Moscato and she’ll be on her
knees before you know it!”
Tasca d’Almerita Cygnus
Singapore’s The Local Nose, invites a range of local wine
experts to review wines and this one was rated as a “good buy” by three
different reviewers. Timothy Goh, wrote of this wine: “Crushed red fruit
flavours with nice tannin structure, bright acid and a long length. The palate
is generous with fruit flavour.”
Hwee Peng Lim, CSW, added: “Fresh, expressive and clean
black fruit aromas. Palate is exactly the same but has a slight herbal/green
note. Interesting flavours and will be enjoyable on its own.”
Guerrieri Rizzardi Prosecco
The Local Nose team also reviewed this sparkler, with Sarah
Mayo writing that this was a “sensational buy”. She added: “Lemon/lime and
slightly yeasty aromas with a hint of chalk. The palate has a touch of
sweetness balanced by crisp acidity. Nice, small bubbles. Medium-long finish.”
While Ed Soon said it was an “excellent buy”, adding “Pale
gold, canned pear and elderflower aromas on the nose. Silky, soft mousse with a
delicate texture and nice clean finish. Nice length too! I’d serve this with
salmon.”
20th June, 2013
Ben Rye Passito Di Pantelleria 2007
This wine was chosen by JC Viens, in winebuzz.hk, he wrote:
“Made with the “Appassimento” method so particular to Italy with grapes dried
in the sun for 20-30 days to obtain extra concentrated sugars and flavours,
this fascinating wine is lusciously sweet thanks to Moscato’s telltale
orange-blossom nose, with a diabolical intensity of apricot and peach, orange
and grapefruit peels, dried figs, honey and sweet spices like cinnamon and
cloves.
“The finish is extremely long, fresh and complex making it
exceptional to pair with dark chocolate or cakes made with nuts and fruits.”
US Press
Selvapiana, Chianti Rufina DOCG 2010
In the Dallas Morning News, Rebecca Murphy recommended this
wine, describing Selvapiana as “one of the best wineries in Rufina.”
She added: “This wine is made primarily of Sangiovese with a
smidgen of Canaiolo. It has an abundance of bright cherry and raspberry fruit
with notes of liquorice and tobacco, animated by decisive acidity and finishing
with dusty tannins. Enjoy it with a vegetable lasagna or platter of salumi.”
La Monacesca Verdicchio, 2010
Writing in the LA Daily News, Michael Petersen recommended
this wine. He wrote: “From Marche, Italy, this wine is a bit more serious and
complex than a typical Verdicchio.
“It has a very crisp acidity and a heavy mouth feel, along
with floral notes and a hint of lime. This is a particularly good wine for
those who want to try a less traditional white.”
2007 Da Vinci “Cantine Leonardo” Brunello di Montalcino
Fred Tasker, writing in the Miami Herald, featured wines
from Tuscany and this one came “highly recommended”.
Tasker described the wine
as having “deep, dark red colour, aromas and flavours of black raspberries,
cloves and minerals, dense, rich and smooth.”
Antonio Caggiano Taurasi Macchia dei Goti 2008
In the New York Times, Eric Asimov hosts a tasting panel
which tries wines “from the bottom of Italy’s boot”. He wrote: “We were all
impressed by the consistently high quality of these wines. Some, as the range
of vintages suggested, were more immediately approachable, while others will
continue to benefit from aeging. We found big differences in texture and
density, but most of the wines were distinctively structured and earthy, with
flavours of red fruit, liquorice and menthol.”
In regards to this wine he wrote: “Our number one wine was
the 2008 Macchia dei Goti Taurasi from Antonio Caggiano, beautifully balanced
and lovely to drink right now but with the potential to age.”
He added: “Balanced and lovely, structured yet approachable,
with savoury flavours that linger.”
Salvatore Molettieri Taurasi Vigna Cinque Querce 2006
This wine was ranked second by Asimov’s tasting panel, and
he wrote: “The relative delicacy of this wine [the Antonio Caggiano ranked
number one] made for a nice contrast with our number two bottle, the 2006 Taurasi
from Salvatore Molettieri, a powerhouse full of chunky, dark, complex flavours.
Together they demonstrate a versatility of textures and densities.
2011 Scarpetta Pinot Grigio, Friuli-Venezia-Giuilia
Mark Tarbell in the Arizona Republic, recommended this as a
“summer wine”, he wrote: “This region of Italy is wonderful for whites and
anything that is pork-related. With mountains to the north and the Adriatic Sea
to the south, it’s the perfect garden for food-friendly and warm-weather
wines.”
He added: “This wine has wonderful mineral and citrus tones
with green apple, good acidity and a hauntingly light impression of richness
that is subtle on the finish. 90 points.”
2006 Pio Cesare Barolo
According to Irene Virbila in the LA Times, “when looking
for a special bottle to bring to a dinner party, you can’t go wrong with a
Barolo — unless, that is, the main course is fish. But for anything else,
especially braised meats or roasts, a Barolo can hold its own with the best of
California, France or Australia.” In writing about this wine, she added: “This one comes from
the grand old house of Pio Cesare, founded way back in 1881, one of the first
to bottle in Piedmont, Italy. The firm is now run by Cesare’s great-grandson
Pio Boffa. It’s a fine example of classic Barolo and at a very good
price for the quality. Fresh and round, it has a chiseled structure and
wonderful balance. No need to wait on this one unless you want to: It’s
drinking beautifully now, superb with a roast duck or brasato (beef braised in
red wine).”
2012 Endrizzi Merlot delle Venezie
This wine is recommended by Brian Elliott in The Scotsman,
who wrote: “A great-value summer red naturally low in alcohol and with
appealing seasonal acidity to enliven the soft vanilla flavours, but given a
cherry-centred tannic twist by the 15% Sangiovese it includes.
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