 |
| ELEVEN ITALIAN WINE THIS MONTH ON THE TOP WINES MEDIA&PRESS |
Torre del Falco Nero di Troia 2010
Vajra Langhe Nebbiolo 2011
A “gentle sparkling beauty” was this week recommended by Detroit News wine writer Sandra Silfven.
She said: “This gently sparkling beauty exudes lime, lemon, tangerine and apricot tones. It’s dry, crisp-tart, refreshing and packed with beads of bubbles. Offer it to guests as they arrive or pour it with holiday buffets. It’s an appealing style and is lighter in alcohol at 11%”
Poliziano Vino Nobile di Montepulciano 2010
Irene Virbila recommended this “full-bodied and rich Tuscan red that is terrific with roasts, game and steaks” in the LA Times.
She said: “In Montepulciano, the local Sangiovese clone is called Prugnolo Gentile. The 2010 Poliziano Vino Nobile shows why that grape is so highly prized in southern Tuscany. Polished and nuanced, it tastes of plums, cherries and dark berries. Tannins are ripe, so you can either drink this red young or hang on to a bottle for a few years. I tend to like Vino Nobile young, like this one, to drink with a steak, roast or braised short ribs. It’s terrific with wild birds and venison too at this season.”
Bisol Crede Valdobbiandene 2010
Lyons also recommended this Prosecco calling “pure and clean.
He said: “It’s always a good idea to have a few bottles of Prosecco in the house during the holidays.
“Low in alcohol, pure and clean, it works well as an uplifting aperitif or as a base for cocktails.”
2012 Elio Grasso Dolcetto d’Alba
Adriano Adami Bosco di Gica Brut Prosecco Superiore
Juvelo Gewurztraminer Passito 2011
Solaia 2010
2006 Bastianich – Calabrone IGT
2007 COS Cerasuolo di Vittoria Classico DOCG
Williams also recommended this wine, nominating it as a “star buy for
under £10″.
He wrote: “Made from a variety, Nero di Troia, that is
better than its position behind Primitivo and Negroamaro in the local
Puglian pecking order suggests, this is the red I’d choose to liven up
the post-Boxing Day cold cuts – or a pasta dish fashioned from them.
Made without oak for maximum vibrancy of dark cherry fruit and plum-skin
tang, in texture it’s suave and soft. (£7.99, Waitrose).”
Moore also picked out this wine, as a “Christmas dinner red”.
She wrote:
“Like a mini-Barolo but one that’s ready to drink and far better value.
Scented, rich and generous, this would be particularly delicious if
there’s Parmesan in your sprouts, chestnut in the stuffing and pancetta
or bacon in the spread. Also, tastes even better the next day. (14.5%,
Roberson, £23.95; Park + Bridge in Acton, £21.99; also Philglas &
Swiggot, Fortnum & Mason, S H Jones Wines, Hangingditch, Latitude
Wine and Lockett Bros).”
US Press
Ruffino Prosecco DOCG
She said: “This gently sparkling beauty exudes lime, lemon, tangerine and apricot tones. It’s dry, crisp-tart, refreshing and packed with beads of bubbles. Offer it to guests as they arrive or pour it with holiday buffets. It’s an appealing style and is lighter in alcohol at 11%”
She said: “In Montepulciano, the local Sangiovese clone is called Prugnolo Gentile. The 2010 Poliziano Vino Nobile shows why that grape is so highly prized in southern Tuscany. Polished and nuanced, it tastes of plums, cherries and dark berries. Tannins are ripe, so you can either drink this red young or hang on to a bottle for a few years. I tend to like Vino Nobile young, like this one, to drink with a steak, roast or braised short ribs. It’s terrific with wild birds and venison too at this season.”
He said: “It’s always a good idea to have a few bottles of Prosecco in the house during the holidays.
“Low in alcohol, pure and clean, it works well as an uplifting aperitif or as a base for cocktails.”
This wine was recommended by Irene Virbila in the LA Times.
She
wrote: “An easygoing Piemontese red from the underappreciated Dolcetto
grape, which is sort of the younger cousin of Nebbiolo. Bright and
polished, the 2012 Elio Grasso Dolcetto d’Alba tastes like sweet fresh
cherries and plums.
It’s a really pretty wine, with a minerality that
gives it depth. Delicious with a salumi and cheese plate, or with
crostini topped with chicken livers or beans. I love it with grilled
sausages too, and pasta with meat sauce.”
This wine was chosen by Dave McIntyre in the Washington Post,
who recommended to his readers a selection of “sparkling wines for your
holiday table.
He wrote: “Prosecco, the lightly frizzante fizz from
northern Italy, is often rather neutral. This fine example stands out
from the first sip and features a bright core of ripe peach and apricot
flavours. It is also available in half-bottles for about $12, making it
an ideal aperitif for a romantic dinner for two. Adami’s Garbel Prosecco
($16) is also excellent. Alcohol by volume: 11%.”
ASIAN Media
This wine was recommended by Pamela Tan in the Bangkok Post.
She wrote: “This amber-hued wine has a very aromatic and spicy bouquet,
with notes of honey, vanilla, quince and candied orange peel.
It has a
full and voluminous body, with excellent balance between the residual
sugar, acidity and alcohol content.”
This wine was picked out by Stephy Poon, writing for the Wines Times of Hong Kong.
After attending a tasting in Hong Kong, Poon write: “This was the first
wine that I tried when I got there and I liked its friendliness and how
approachable it was.
This wine would be very suitable for me and made
for a good ‘welcome drink’. I usually go for wines that are smooth on
the palate and have a fruity nature and this was exactly what I was
looking for – definitely my ‘cup of wine’.”
This wine was recommended by Jeannie Cho Lee MW on asianpalate.com.
She wrote: “Balanced, full bodied red with generous plums and dark
cherry flavours. Sophisticated, polished handling of tannins with layers
of roasted herbs with fairly long finish.”
Winekorea.asia recommended this wine, writing: “Fresh
raspberries and strawberries with vibrant acidity, dry roses and violets
on the nose.
Some minerality and wild brush. Fresh succulent cherries
and raspberries on entry lead on to a soft lush texture with silky
tannins, wild herbs and minerality. It’s a dry wine with depth and
balanced acidity. Refeshing.”
Commenti
Posta un commento