Sharing a Secret

Garda winesThose of you who read my last blog, “Garda: A Lake of Wines” might have been left with the impression that my wife and I did nothing but eat and drink wine while we were there. That’s not entirely true – we did plenty of walking and explored the wonderful scenery too, although I’ll share a secret with you: we both exceeded the Government’s recommended limits for units of alcohol consumed in a week. But, hey-ho, we were on holiday and, with such a great choice of wines wherever we stopped for lunch or dinner, who could blame us? We’ll certainly return to sample more but, perhaps, not for a few years. Also, as many of the wines we saw aren’t on sale in the UK, I was keen to taste them while I could – within reasonable limits, of course.

And, thinking about those that are available here, have you noticed that wines somehow never seem to taste quite the same at home as they do when you’re in the region they’re produced? Some would argue that it’s that wines don’t travel well; I disagree with that – after all, unless you live in a winemaking area, all our wine has had to travel before it reaches our shelves. No! I think it’s more to do with us, with our state of mind whilst on holiday, the fact that we’re there to relax and enjoy ourselves. And, in moderation, I think wine is a part of that.

But, even when on holiday, I can’t deny my interest and my wife always waits for my first ‘there’s a vineyard over there!’ comment. In and around Lake Garda, it would be difficult not to spot one – unless it was hidden by the olive groves that produce the other great local speciality: fragrant, tangy olive oil.

Garda: A Lake of Wines

Bardolino early morningBardolino, on Italy’s glorious Lake Garda – the perfect wine lover’s holiday destination! Joking? No! My wife and I have just spent a relaxing week there enjoying the superb scenery, delicious food, and, yes, some excellent wines.

TacchettoBardolino’s reds can be thin and uninteresting but Guerrieri Rizzardi’s Tacchetto includes a touch of Merlot alongside the local Corvina grape to add richness and a little more body without losing the lovely black cherry fruit. And the local rosés, known as Chiaretto (key-a-rett-toe) – were pale, dry and very refreshing; ideal lunchtime drinking, especially alfresco overlooking the lake.

Bordering the Bardolino region to the east is Valpolicella, also very much influenced by the Lake’s microclimate but another area with a rather mixed reputation. I often look for bottles labelled ‘Ripasso’, which are more concentrated, and the wine list of a super little local restaurant, La Piccola Osteria, had a few to choose from.

20190920_191401Our server liked the one from Pietro Zardini, not a name I was familiar with, but I was happy to take her recommendation. It was a real winner with intense dried fruits and spices and a long smoky finish.

BrolettinoOn another night, I noticed the same restaurant had Cà dei Frati’s Brolettino on their list. I’ve blogged before about this producer’s I Frati, a crisp, fresh white from Lugana, on the south shore of the Lake, but Brolettino is one of their top bottlings, altogether more complex and with very subtle oak hints – a gem. And the same producer’s Tre Filer is a lovely, honeyed dessert wine made, unusually, from a blend of Chardonnay and Sauvignon Blanc plus some local varieties.

While on sweet wines, another local restaurant, Due Torri, recommended a superb sweet red, Valpolicella Recioto, made with semi-dried grapes and a perfect accompaniment to a chocolate pudding. The same restaurant had a Soave on their list from my favourite producer in that DOC, Pieropan. Sadly, it was out of stock so our server offered Suavia’s Massifitti instead.

20190919_191355Another wine that was new to me and not actually a Soave – labelled as an IGT Veronese instead – but a high quality oak-aged white with much of the style and character of my original choice.

So, Bardolino on Lake Garda. Good food, friendly people and, if you’re selective, wonderful wines. We will be back soon!

Clay Pots or Lunch?

Cos1 Cos2

I saw a bottle of COS Cerasuolo di Vittoria on the shelf of Grape and Grind, one of our excellent local independent wine merchants, recently and I eagerly handed over my £16.99 to buy it. Not just because I knew the wine to be good but also, it brought back memories of a visit to the producer in the very early 2000s.

My wife and I were on a guided tour of the vineyards of Sicily and our group arrived at COS late one morning. The itinerary said something about a brief tour of the winery followed by a tasting and lunch. It didn’t quite work out that way!

We were greeted by the owner/winemaker who was keen to tell us about a recent visit he’d made to Georgia in which he’d seen wine made in the ancient way: putting crushed grapes in a clay pot, sealing it, burying it in the ground and leaving the wine to ferment naturally. This was the way all wine should be made and he’d bought a selection of clay pots that he just had to show us:

amphora at COSAs time passed, our initial interest in his clay pots was overtaken by a desire to move on to the tasting and then – as it was now approaching 3 o’clock – to lunch.

But, I must have forgiven him for our hunger, as I’ve been a keen follower of COS wines ever since.

In fact, the bottle I opened was not made in one of his clay pots, but in tank. An unusually intense nose of black fruits greeted me on drawing the cork followed, on tasting, by a really savoury mixture of cooked plums and prunes – a delightful wine, strongly flavoured but in no way heavy; in some aspects like a lighter version of a good Barolo.

This clearly is a wine made with the passion he showed that day and, even after all these years, it is this impression that floods back every time I open one of his wines.

Italian sun shines in Bristol

Italy tastingA warm summer evening and a tasting for the Westbury Park Festival held in ‘C The World’, a local Travel Agent. What better theme for the event than the Wines of Italy – one of the favourite holiday destinations for us Brits? And the wines I took along to taste reflected that idea, with all coming from areas much visited by tourists.

Our first wine was from the island of Sardinia – a crisp, peachy white: Nord Est Vermentino (£9.99 from Majestic Wine Warehouse, where I bought all the wines for this tasting). Vermentino is a high quality grape variety especially well-suited to some of the warmer parts of the Mediterranean as it retains its refreshing acidity well.

The hills above Pescara on the Adriatic coast provided our 2nd white: Collecorvino’s Pecorino (£9.99). Yes, Pecorino is a cheese, but it’s also a grape variety; there are many explanations for the similarity – none of them particularly believable! This wine was a little fuller and richer than the 1st – the result of some of the grapes being fermented in oak.

For our final white, I looked to the Avellino hills, east of Naples. It’s an area rich with excellent local grape varieties including Fiano and Greco but I chose Terredora’s Falanghina (£11.99) – beautifully crisp and fresh but with an attractive savoury character from 3 months of lees ageing.

It was back to the islands – this time Sicily – for the 1st of the reds. Corolla’s Nero d’Avola (£8.99) was everything a simple, every day wine should be – lots of red fruit flavours and very moreish.

A little more challenging was Villa Borghetti’s Valpolicella Ripasso (£12.99) from the area to the east of Lake Garda. Valpolicella can also be simple and gluggable but, when the word ‘Ripasso’ is on the label, it takes on a whole new dimension. Refermented on the lees of an Amarone, a wine made with dried grapes, this is intense with delicious prune and fig flavours.

And finally, from Piedmont, in the north-west, De Forville’s Langhe Nebbiolo (£10.99) is effectively a mini-Barolo in all but name (and price!). Ideally, it should be left a few more years to allow the tannins to soften (I opened the 2017) but, if you can’t wait, decant it well in advance and serve with robust food; you’ll find the quality and richness will shine through.

So, there it was: a taste of the Italian sun in Bristol and, hopefully, enjoyed by all.

Vines Must Struggle

It’s often said that the best wines are made when the vines have to struggle. That may surprise you but, if you make life too easy for them, with rich soils, plenty of sunshine and warmth and liberal amounts of water, your grapes will ripen quickly, but not pick up much flavour. Or, the vine will make plenty of leaf growth, shading your grapes so they won’t ripen properly. Either way, the result will be nothing special.

But, plant your vineyard on poor, rocky soils, where the vines have to fight to get every little drain of moisture and the picture is very different, assuming, that is, that you are somewhere with enough sunshine and warmth to ripen the crop.

And, of all the fine vineyards of the world, one of the best examples of this kind of challenging terrain is found in eastern Sicily, on the slopes of the still active volcano, Mount Etna. Amazingly, despite the constant threat of volcanic eruptions, there are vineyards planted all over the mountain and the growers have to face the fact that, to make the wine they want, they need to accept also the danger.

Etna Rosso

It’s something I thought about when I opened a bottle of Tenuta Nicosia’s Fondo Filara Etna Rosso recently (Wine Society, £12.50). Grown in volcanic soil overlooking the sea, about 650 metres (2000 feet) up, it’s made from a blend of traditional local grape varieties, Nerello Mascalese and Nerello Cappuccio. Delicious and elegant, it’s a red with lovely bitter cherry flavours together with hints of thyme and other fresh herbs. Although rich and satisfying, it’s not at all heavy and would make an excellent accompaniment to red meat, game or hard cheeses.

But, when you open a bottle, do think of the struggle the vines – and the growers – have been through before this wine gets to your glass.

Wine with Goat

We noticed some goat meat on sale in our local butcher’s recently. It’s something you rarely see in the UK, but we’ve enjoyed it in restaurants while we’ve been on holiday, particularly in Spain and Portugal, where Cabrito Asado – roasted young goat – is a familiar sight on menus.

So, we decided to buy some and cook it for ourselves. A quick scan of the internet revealed quite a choice of recipes but the one that most caught our eye involved braising our goat chops with fennel, spices and the juice of an orange. An interesting mix of flavours there, so a bit of a challenge to find a wine to match it. Red, of course, but which one? Thinking back to our travels, I would certainly have ordered a wine local to wherever we were – possibly a Rioja or a Mencia-based bottle in Spain and a Douro or Dão in Portugal. And all of those would work well with plain roasted meat. But here, I was tempted to look for something more characterful to match with the aniseed flavour of the fennel, the spices and the sweetness of the fruit juice. I settled on Luigi Einaudi’s Dogliani from Piedmont in north-west Italy (Wine Society, £11.50).

Dogliani (2)

Made with the local Dolcetto grape, this has the delicious richness I was looking for but is also quite soft and harmonious. Lovely black fruits come through with a hint of garrigue herbs and a long, dry, slightly earthy finish. Einaudi is one of the most famous and historic producers of the region, once owned by a former Italian president who helped establish the reputation of the Dogliani DOC – one that is certainly upheld by this really attractive and good value red. It worked perfectly with the goat, but, if goat’s as scarce with you as here, it would be great with some lamb, too.

Great Food, Great Wine

We don’t often go to London, even though it’s less than a couple of hours away by train. So, when we do, we enjoy trying some of the capital’s restaurants – and, of course, our emphasis isn’t just on good food, but an interesting wine list with, hopefully, something different for us to try. A recent discovery is Margot, an Italian restaurant just a few minutes’ walk from Covent Garden tube.

We both chose a fishy main course and, in casting my eye down the extensive list of Italian whites, my eye was drawn to a bottle from Donnafugata, a Sicilian producer we visited some years ago and whose wines we’ve followed ever since. But here was a new one to me: called ‘SurSur’, it was made with Grillo, one of Sicily’s excellent local grape varieties. sursur (2)Lovely and fresh and floral on the nose, the palate showed attractive peach and ripe pear flavours and was, as I would expect from an Italian wine, properly food-friendly.

Then, when it came to dessert, the menu offered a further temptation: each dish had a recommended sweet wine to accompany it – and by the glass, too. Again, I chose something I’d not tasted before: Bissoni’s Albana Passito from Emilia Romagna in the north-east of the country.

BissoniPassito is a method widely used in Italy and involves drying the grapes after harvesting to concentrate the sugars and so produce a more intensely sweet wine. Traditionally this was done by spreading the grapes out on straw mats on the ground, but more commonly these days takes place in heated drying rooms. But Bissoni have gone a stage further by adding a proportion of nobly-rotted grapes to the blend to give extra complexity and interest. The result was a wine with an enticing bouquet of dried figs and honey with vanilla and sweet spice on the palate. Delicious and, like the restaurant with its wonderful wine list, a real find.