But I do have somewhere to be, and for that I need to catch a flight.

While I was going through this exercise, I imagined if every time we wanted a bottle of wine, what it would feel like to have to jump through the hoops one must jump through when arranging a flight.

Let?s take a bottle of red wine from Tuscany, for example. And let?s say I am buying it online directly from the producer.

First thing you would need to determine would be if you wanted a:

• Basic Sangiovese Rosso IGT
  

• Mainstream Rosso (Chianti Classico or Chianti Rufina DOCG)

• First Class Rosso (like a Brunello Classico Riserva or a Super Tuscan)

Ok, Let?s say I choose a Mainstream Rosso. Let?s say a Chianti Classico from Antinori for $25. I choose that wine.

As I choose a screen pops up and asks if I want to upgrade to a Premium Economy Rosso for an additional $30. Maybe a Chianti Classico Riserva.

Then another screen pops open and asks if I want to upgrade to a Business Rosso for an additional $75, like a Tignanello. I?m now up to $130, when all I really wanted was a good dependable red for $25.

If not, they are also going to ask me if I want the wine in a screw top or a cork finish. If I choose the cork, it will cost me anywhere from an additional $5-10 depending on the length of the cork.

Then they ask me if I want the bottle as a deep punt, for an additional $10.

As well, they ask me if I want the label embossed on parchment or lined in gold leaf, an additional $10-20.

Then they ask me if I want to buy a wooden box for the wine to ship in, for an additional $10.

Lastly, they ask if I want the bottle signed by the winemaker, for an additional $10.

Before I know it, I?ve gone from $25 to upwards of $200!

At that point, as it often is when looking for a plane ticket, I?d take a break from the screen to go outside and scream!

Then I would go to my local wine shop and look for a bottle of red wine from Tuscany for $25, and be done with it.

That?s what the airlines have done to us. It used to be one could find a flight, look at the price, Economy or Business/First Class, and decide if one wanted to spend $1000 or $5,000. And buy the damn ticket and get on the plane and go. But not anymore. It?s a constant barrage of buckets, trying at every turn to up-sell and squeeze the consumer out of every last dollar.

Fortunately, buying wine is much easier. For now. But what if the wine industry takes a page out of the airline industry and starts down that road? Already we are seeing the younger generations shying away from wine. Too complicated. Too many choices. Too elite. Too privileged. Not enough bang for the buck. And when all is said and done, it?s alcohol. It?s dangerous.

You think it couldn?t happen here? Look at the world we?re living in, facing disruption after disruption, in society, in our daily consumption of basic goods. In our health care. In just getting out of the house and going to work or to play.

A friend the other day asked if we wanted to go to a concert for a local artist here in Dallas. She?s real famous, lives right down the street from us. We asked about the venue.

Small club. Tickets are $140. No seating. Standing only. It will be noisy. It will be less comfortable. But that is what the venue is charging. Take it or leave it.

People aren?t taking it in the wine world. They want comfort. They want ease of entry. They want to relax and sit back and enjoy a bloody bottle of red wine.

It might or might not be coming. But stranger things have come into our world. It isn?t outside the realm of the unbelievable. But I hope it never happens.

 

 

? written and photographed by Alfonso Cevola limited rights reserved On the Wine Trail in Italy

wine blog +  Italian wine blog + Italy W

Dino grew into a young man and became a produce merchant. He was known for his broccoli, dubbed the ?King of broccoli? when he was in the zenith of that stage of his life. He was one of the first in his region to plant kiwi. And his region, which straddled Marche and Abruzzo, took to kiwi as did all of Italy. Dino did well.

But he didn?t always fare so well. He knew hunger. And loneliness. And tragedy. But he was resilient. And just a little bit stubborn. Dino wanted more than to be the king of broccoli or a kiwi pioneer.

So, he took to his roots ? grapevines.

But Dino had this burning drive inside. Maybe it was the hunger he never got over as a child. Maybe it was the love he didn?t have enough of from his mother. Whatever it was, it forged within him this larger-than-life ambition to change the world he lived in, if not to dominate it. And he would do it with the local grape, Montepulciano, and the wine to come from those grapes, Montepulciano d'Abruzzo

I?m telling you this story because although there are many men and women who came up in the Italian wine world after World War II, there was only one Dino. He had this vision to make Montepulciano into a great wine, on par with Chianti and Barbera, and then Brunello and Barolo. Dino set his sights high.

Dino, myself and his winemaker Spinelli - 1988

We Italians had to apologize for our wines by making them less expensive. And maybe even a little bit easier to drink than the French. But once people got hooked, the Italians shifted, little by little, to make deeper, richer, longer-lived wines. But it didn?t happen overnight.

The Maestro of Montepulciano with his students - 1984

Dino lived a long 92 years before he passed away last week. And it was a great life. He had a loving wife. His children loved him, even though he was not always an easy person to have as a father. And his collaborators, in the vineyards, in the winery, in the importations side and at the end-user point, all were part of his dream and his legion. We were his happy warriors, making history, albeit in our micro-universe - Abruzzo wine from Italy on Earth.

I came up in the time when Dino?s star was rising. And I rode the tail of that star in my career. After all, we were making history, were we not?

Rest well, dear friend. Italy was so lucky to have you as one of her sons. And the rest of us in the world of wine were indeed fortunate when our paths crossed. You were one of a kind ? They broke the mold when you were made. And we're so damn lucky and grateful.

 

“Claudio ristorante” ? un semplice, moderno e raffinato ristorante, da breve ristrutturato partendo da un vecchio casolare immerso nella campagna della bassa reggiana.? Frutto di passione e di amore per la cucina di Claudio e Nadia ? composto da due sale (una parte alta e una parte bassa) che possono accogliere circa quaranta ospiti in un ambiente caldo e accogliente, dall?atmosfera rilassante, con cucina a vista che permette al commensale di connettersi al meglio con lo chef. Il men? ? ricco, offre specialit? di pesce e di carne, varia periodicamente facendo attenzione alla stagionalit?. La cucina innovativa ? data dalla combinazione dei sapori, prodotti di alta qualit? e dalla creativit? dello chef che rendono indimenticabile la permanenza.

La squadra

Staff di cucina:

Chef Claudio Guida
Sous chef Andrea Zambroni
Pastry chef Luca Bani

Staff di sala:

Sommelier e direttore di sala Nadia Vasilevich
Chef de rang Stefano Allegretti
Commis Davide Mancini

L’ingresso…

Sala e mise en place.

Iniziamo con una bollicina: Bait nr. 1 Trento DOC millesimato – Toniolli

Di colore giallo paglierino con riflessi verdolini e un perlage persistente. Naso complesso con piacevoli note fruttate di agrumi, pesca e crosta? di pane. Al sorso ? secco, piacevolmente fresco e di buona struttura.

Entr?e: lisca di parmigiano e curcuma con caviale di salmone, crackers con salmerino rafano e mandarino, cannolo di ricotta e tartufo nero, pittule con lattuga di mare, pomodorini e capperi.

Passiamo ad un’ altra bollicina: Spumante Metodo Classico Brut Ros? ‘Athesis’ 2019 – Kettmeir

Dalla personalit? elegante, espressiva e floreale, frutto di uve Chardonnay e Pinot Nero e di un affinamento sui lieviti in bottiglia per circa 24 mesi. Profuma di tanti fiori rossi, con sfumature di frutti di bosco e spezie dolci. Al palato ? vivace, dinamico, nitido e fresco.

In splendido accostamento a: Un omaggio alla mia terra “frisella Salentina”

Passiamo a un vibrante Grillo ‘Caeles’ 2021 – Firriato

Mediterraneo e fresco, affinato in solo acciaio. Sentori di macchia mediterranea, frutta esotica, camomilla e agrumi di Sicilia animano un assaggio succoso e rotondo, innervato da una gradevole e intensa vena fresco-sapida.

Tipologia pane: Pane fatto con lievito madre? con farine di semola Cappelli integrale, grissini tirati a mano di farine tipo 1

Burro gastronomico mantecato con una polvere ricavata dalle teste di gambero rosso.

Abbinato allo Sgombro cotto a bassa temperatura con friggitelli, guacamole e marmellata di peperoncino

Ed ora il momento di un sorso di Ribolla Gialla – Sirch?

Un vino fresco, leggero e scorrevole, prodotto nei Colli Orientali del Friuli e maturato brevemente in acciaio. Preserva tutto la sua fresca fragranza fruttata e stuzzica l’olfatto con note immediate di agrumi freschi, succo di mela e fiori primaverili. La beva ? gradevole, succosa e delicata, con una vibrante freschezza.

Piacevolmente abbinato all’animella di vitello, scampo all’ arancia, puntarelle e finto pecorino ” lievito disattivato”

Passiamo di regione in regione: Vigneti delle Dolomiti Bianco IGT “De Vite” 2021 – Hofst?tter

Giallo paglierino con lievi riflessi verdognoli. All’olfatto gli aromi sono molto chiari: note di mela fresca, di erba limoncina e leggeri sentori di vaniglia. Una bella traccia floreale apre ad un assaggio fresco, caratterizzato da una fine e rinfrescante acidit? ben equilibrata al corpo del vino. Sul finale riemergono tutti gli aromi fruttati e floreali del naso per una chiusura di grande persistenza.

Capasanta, topinambur, cialda di Parmigiano e mandarino

Passiamo a Langhe Doc Nascetta, 2017 – Ettore Germano

Di colore giallo paglierino,?al naso presenta eleganti note fruttate di mela, ananas e agrumi, con sfumature di crosta di pane. Al palato si presenta armonico, persistente con un?acidit? ben bilanciata che gli dona freschezza.

Risotto mantecato al limone, estratto di canocchie e bottarga di muggine

A seguire cappelletti di ricotta e colatura di alici in brodo di miso e caviale di lago

Piccolo ritorno alle bollicine con Franciacorta Brut – Mosnel

Vino fresco ed elegante, ricco di sentori fruttati e floreali. Dopo una maturazione di 24 mesi sui lieviti in bottiglia si esprime in un bouquet armonico e piacevole. L’assaggio ? rinfrescante, morbido e vellutato, molto equilibrato e fine.

In abbinamento con la triglia in crosta di pane e olive von patate viola e peperoni del giorno prima

Passiamo ora a Jasmin Zibibbo 2016 – Firriato

Jasmin ? un vino che invita alla convivialit? e alla gioia di stare insieme. Fiori di gelsomino, sentori agrumati, macchia mediterranea, connotano un?espressione senza eguali, nella virtuosa unione tra lo Zibibbo di collina e lo Zibibbo di mare.

Che si sposa molto bene con baccal?, verza e salsa di acciughe

Ci addolciamo un po’ con Sole dolce – Conti Zecca

Giallo oro brillante, dal profumo intenso con note di frutta candita. Il sorso ? fragrante, caldo e vellutato con gradevole residuo dolce

Passiamo ai dessert!

Un omaggio allo zafferano di Corte Livia ?di Gonzaga (gelato allo zafferano, crumble di riso al cioccolato e saba)

Giungiamo al termine con Maculan 2019 – Torcolato

Vino dolce da uve Vespaiola da appassimento in fruttaio, che ha un bouquet intenso con note di miele, fiori, vaniglia e legni nobili. Il sapore ??dolce e pieno, ha un buon corpo ed un eccellente equilibrio fra acidit? e zuccheri.

Per passare poi alla “zucca non solo nei tortelli” (Girella di zucca marinata alla cannella con un caramello all’amaretto e salsa al vin santo)

Per concludere…caff? e coccole finali:

Cremino alla fava tonca (con lo steccone)
Tartelletta con gel di lamponi
Sospiro morbido con crema al limone
Spumino al basilico cristallizzato in azoto liquido

Giochiamo un po’…!

Uno scatto al team!

Un GRANDE GRAZIE a tutto lo staff e…alla prossima!

CUCINA

Le proposte del menu seguono rigorosamente un attento uso di materie prime di grande qualit?, rispettando la stagionalit? dei prodotti e la continua ricerca di gusti nuovi, cercando di usare nuove tecniche per ottenere risultati all?altezza dei palati pi? esigenti. Il men? ? improntato per la maggior parte sul pesce, visto le radici salentine dello chef Claudio Guida, rispettando stagionalit? e soprattutto l?uso di pesce poco conosciuto perch? dichiarato “povero”.

SERVIZIO E ACCOGLIENZA

Servizio attento e curato, che garantisce un servizio davvero impeccabile. Il menu viene accostato con grande precisione dalla carta vini, sempre in aggiornamento.

CONCLUSIONI

Un’esperienza elegante e gustosa, un momento di?coccole in cui volersi bene e scoprire l’estro di uno chef che porta tutto se stesso nel piatto.

Viaggiatore Gourmet

Claudio Ristorante

Via Ferretti 109, 42042 Fabbrico (RE)
Tel: 0522660065
E-mail: Info@Claudioristorante.It
Sito web: www.claudioristorante.it

L'articolo Claudio Ristorante & Rooms – Fabbrico (RE) proviene da ViaggiatoreGourmet alias AltissimoCeto!.

Ballet troupe performing at San Francisco's Cathedral of St. Mary

Yes, it seemed that the art department in college was a little short on men for the ballet troupe, so I was ?volunteered? by the department head to suit up and hit the barre.

I learned a few things along the way, some of them pertinent to wine appreciation.

How little we talk about the gracefulness of a wine. But if it is lacking, one notices it without a doubt.

Does wine move? Of course, it moves though us, as we take it in. And therein is where one notes how well a particular wine might carry out its port de bras. Moreover, though is the feeling it leaves with us. It is rough? Is it smooth? Is it caustic? Is it mellow? Is it rich? Is it balanced?

Which leads to the next area ?

Wine, as well, needs body, yes. But it must have an apt pattern in which to assist the wine drinker in navigating the various elements of the wine. Be it a red wine, or a white wine, a sweet wine or a sparkling wine, each one has to have a framework in which the wine can operate from. And crucial to the success of the wine, and the ballet dancer, is balance.

Technique ? there are so many correlations between ballet and wine when it comes to technique, that I am almost overwhelmed where to start. And as I usually do, I will start with where I am (or was) weakest.

It seemed I had copious notes in the areas of Battement and Jet?, and all the variations I needed to learn to stay up with my more lithe and elegant female counterparts (or really, superiors). I thought too much, didn?t want to make a mistake, was constantly second guessing myself. Well, when you are beating a leg or taking lunges in the air, all thought stops. One must do, not think. But one must have developed some semblance of technique, so as not to beat one?s leg into numbness or run into a wall (which I did a time or two).

Likewise in wine, many would like to think that the wine just makes itself. After all isn?t that the way of nature? Yes, in many ways it is. But wine has become an objet rare, and in order for it to maintain continuity with regards to its preternaturalness.

So, with wine. If a wine is young and tight and tannic, it can often be unpleasant to enjoy. Appreciation in the abstract is so much easier than in the concrete. But wines to develop and with time they loosen up.

One of the elements in a wine, especially when I was in the wine trade and had to supply restaurants with ready-to-drink wines, was that those wines exhibited a suppleness so that the Saturday night diner could enjoy it with their date or group.

As wine ages, it often loosens up. Sometimes, too much. And we humans can often follow suit. I now know ways to loosen up my hamstrings that I wasn?t able to do as easily 50 years ago.

Aesthetics ? when our ballet teacher choreographed a new piece, there was always first, and foremost, the element of aesthetics. It had to be beautiful, it had to be harmonious. It had to be thought provoking. And it had to touch the heart.

Which wine does that? And if, or when, it does, do we not know it to be something extraordinary? Maybe a handful of times in one?s life you might experience this, in art, in love, in life. But also, as in ballet, in wine. I have friend for whom this is a regular occurrence. It?s magical, each and every time. Like it is if you had a lifetime soul mate, deep love, an always and forever person in your life. Ballet, wine, love, they share more commonalities when you examine explore their attributes.

Again, also with wine. At least in the hallowed hallways of the imagination. But really, what is wine without delicacy and refinement. 86% water and 14% alcohol? An inebriating beverage? Something to help you get laid? Something to help you sleep?

If that is what you are looking for, you don?t need to open a bottle of Barolo or Brunello. Go buy a case of light beer or some White Claw.

With wine - and this is not intended to sound snobby - one must expect from wine a transcendent experience - just as one does when one watches Galina Ulanova as the dying swan.

 ? written and photographed by Alfonso Cevola limited rights reserved On the Wine Trail in Italy

W

A tall order, without doubt. And a difficult one, for those who have traversed the length and width of Italy. After all, there is so much to  love in almost anywhere in Italy. Just plop oneself down and spin around and where you stop, you head forward in search of magic and miracles.

But if you had to pinpoint one spot, one place, one grape, one region, what would you choose?

One to consider, and a long shot at that, for most people, might be Abruzzo.

It started over a lunch with a young friend, oddly enough about wines from Friuli. And talk about aged and mature wines from there, which in these parts are not easy to find.

A few days later, I?m puttering around my wine closet, updating the inventory file and wondering how far back my Abruzzo wine collection goes. Almost 50 years! Yes, from 1974 to about 2007, I?ve amassed now rare bottles of red wine from Abruzzo, in multiple years and varying sizes.

So what?

No defense here, just a statement of fact. I?ve been enjoying Abruzzo wines for about as long as I have all Italian wines. I had no family from there, no mystical affinity to the place.

That was until I first went there almost 40 years ago.

Since then, the 20 or so times I?ve returned,  visiting a multitude of estates, have served to expose me to a place and a people, a grape and a wine, that is unique to the world of wine.

Ever since I first started going to Italy over 50 years ago, I?ve been seeing the Italy I first got to know slipping away into the future. Nothing wrong with that, in the abstract. But it?s like anything one falls for. When it changes, there are adjustments needing to be made.

And not one to dwell in the past, I?m all for progress and refinement. Polishing the diamond.

But, sometimes one can polish it too much, and ruin the inherent beauty that originally drew one to it.

It is a perfect storm. And at the helm of the ship going through it, the Montepulciano grape is the captain.

I can?t say that I have ever gotten tired of drinking Montepulciano. It is rich but not too much. It is fruity, but not overbearing. It has good spice, but it plays in the orchestra of flavors with poise and balance. It can age, but one can drink it young. It?s amazingly versatile with foods from all over the world. Mexican? Absolutely. Classic Chinese? Bring on the Peking Duck. French country fare, ala bistro food? Yeah, without a doubt. Burgers? Pizza? Hot dogs? Nachos? Naturally.

Grilled lamb, oh my God ? even my Greek friend, who is devoted to his beloved Xinomavro, takes a knee when I bring a bottle of Montepulciano around (we also enjoy the Xinomavro, after all I?m not that crazy!).

Yes, yes, yes, the wine is all that blah, blah, blah.

But the reason why is less about wine and winemaking and more about the connection to the place and the people.

Look, there are folks who go to Italy once and do the grand tour ? Rome, Venice, Florence, the Amalfi Coast ? and that?s the extent of their bucket list.

But for Italophiles, and enophiliacs, a pilgrimage to Abruzzo is best experienced in stages, over time. Over and over again.

That is when the seductive nature of Abruzzo really sinks her teeth into your soul and you really can never let go. Why would you, anyway?

It?s like the perfect mate, the beautiful sunrise, the feeling of health and vigor. Endless youthfulness.

That?s what Abruzzo and its main vinous protagonist has done to this son of Italy. And for that I am eternally grateful. 

Three years ago, we looked out over the precipice with little to go on. We were in uncharted waters. Incertitude abounded. Fear, as well. But we were moving forward, creeping slowly at that, but one foot in front of the other. Towards an indeterminate future.

We left many behind. They didn?t make it. Family. Friends. Followers. Cohorts. The world changed beyond question. Many of us questioned where we were going.

Some of us traveled to new lands. Some of us stayed put. Some of us froze. Some of us changed.

Now, three years later, what is this world? For some of us, the comfort of returning to things the way they were has been an irresistible temptation. So, here we go again. Wine dinners. Scores. Reviews. Junkets. Competitions. The inevitable master class. Back at it, again.

Scott Galloway sheds light on this regression. It seems many folks who have built their personal brand as influencers and experts, in search of fame and fortune, have gotten caught up in what he calls the porn cycle.

People who are famous for being famous, who have no real authority or evident talent, except an ability to capture attention and monetize it, a skill often rooted in shamelessness and an insatiable need for attention that sparks their outrageous actions/statements. Social media?s algorithms elevate the theatrics, bringing more attention to monetize, incentivizing increasingly outrageous behavior, and the wheel spins. There?s a word for this.

While this might seem an extreme example of what is happening in the virtual world, in the world of the living what I am witnessing is a ramping up of passions, in order to get people?s attention.  Likes, follows, reposts, in ostensibly what is a desperate attempt to command the stage.  Yelling instead of speaking in a normal voice. Shit-posting and using emotionally charged words to make things seem more newsworthy than they might be. We?re seeing those all over the place, and the wine world is not immune to these theatrics.

Lest you think I am swerving all over the road, do not doubt yourself. I am. I mean with the donkey and all that straw in the back of my Fiat 500, who wouldn?t be?

It?s harmless enough. After all, the average folk who attend a class, statistically, will not remember 90% of what they heard after ten minutes. Throw in some wine and make it five.

Italy is a great shot. Always hits the target. And usually, it?s the foot. I?ve seen it for a couple of generations now. They reach out to the world with their goods, and they end up sending some unprepared ambassadors, who tell some stories, more fables than facts, and think this is what building the ?Made in Italy? brand is all about. 

Meanwhile, the masterpieces are left, untouched, unnoticed. 

E la nave va.

Dry (Friuli) January

I opted to go dry (but not sans alcool) in January. Coincidentally, the month turned out to be a mini-tutorial refresher course in wines of Friuli. The last time I was in Friuli was 2017, my sixth or seventh visit to the region over a period of 30 years.

Dining out this week at one of our favorite spots in Dallas, Homewood, a friend called in and ordered up a surprise bottle for our table. The young, ebullient sommelier brought us a Sauvignon Blanc, 2015 (current release, according to the winery website) from Meroi, their Zitelle vineyard and Barquetta parcel.

We ordered appropriately for the wine.

The wine appeared in flavor to be slightly oxidative. I?m not sure we got a bottle in its prime, not having any memory of this wine from the past. But being familiar with Buttrio from many visits, I was interested in spending time with this wine over the course of our meal, and getting to know a little more about the wine, the winemaker and the land from which it came.

Ultimately, though, I was left feeling something about the wine was amiss. Or maybe it was me. The wine lacked any fruit, and was sour. It went well enough with the savory foods we ordered however, so the night was not a complete loss. But upon questioning folks who know much more about this wine, methinks I might have gotten a slightly off bottle. Next time we?ll hope for a more representational example.

The wine went very well with it. The Schioppettino was relaxed and refreshing, not too tannic, good fruit and dry finish. I took the unfinished bottle home and had it later in the evening with grilled meat. It went as well with that as it did at lunch.

Friuli is a place for wines that I do not gravitate towards very often. Not for any reason, other than the wines are not that available, and there are usually other wines from other regions pulling for my attention. But as wines, they are as serious as anywhere in Italy. And these two wines, while maybe not in the mainstream that most people swim in, were, and are, worth seeking out.

 

For that, I?ve been focusing on Italian wine made in mountain climes, from Liguria to Piedmont, to Alto Adige, to Valtellina, to Valle d?Aoste, to Etna, and anywhere and everywhere wine making becomes just a little more challenging to make. Heroic? Sure, why not?

One need to just go there, try and drive there, hike there, and see how challenging it is. I?ve more than once lost my breath, my balance and my equilibrium once I got on top of a mountain (or even a tall hill) and looked across the horizon. Never down. Yeah, right. Unfortunately, I did look down, and it was hard going to get me off that mountain top. But ultimately, I descended. After all the cellar usually is somewhere lower, and one must complete their research, n'est-ce pas?

And with friends who I have now, the ones who survived covid and retirement. It?s like we all have taken a big breath of, relief? We made it. We?re still alive and healthy. We?re even still friends? Isn?t it wonderful? Shall we open up a bottle of Italian mountain red? Oh, not till February? After all, some of us are observing Dry January. Ok, Feb 1^st it is. On the calendar.

Last night I woke up about 2 AM and could not easily fall back asleep. I hadn?t had anything to drink, and ate lightly. I?d put in a good day of activity (16,000 steps!) and had been pretty active that day. The week that led up to it was hazarded with a few days of feeling off kilter, with little or no energy. Lots of napping, but not really knowing what was wrong physically. When I realized I?d mis-dosed some medication, I changed course and got back on track. Then my better half went into a bit of a physical slump, a common occurrence, which is a result of side effects from cancer treatments 11 years ago. But we managed to get through that mini crisis as well and were up and running. Or walking.

But when I could not sleep last night, all the ills of the world, imagined and real, descended upon my head and my pillow erupted like Vesuvius. War, outer space invaders, poverty, extreme cold, extreme heat, hunger, sickness, Putin, Trump, North Korean Kim, all the evils and awful things I have manifested in my life were pounding the shore, mercilessly. Until I succumbed to slumber.

When I awoke, I had the remnants of a headache. I took an aspirin, made some coffee and proceeded to put everything back together. Which is something I seem to be doing more and more of lately.

My mom would say it?s the resilience she bequeathed to me, and I would not argue with her. Because that?s what it is.

But I tell you, there is nothing as desirable as a good night?s sleep. At least, that?s the flag that I?m running up my flagpole these days. 

Ok, how about those links for the mountain wines:

Northern Italy Notebook ~ Mountain and Valley Harvest Tour

Blame It On The La C? N?va

Carema - ?Strong and Likeable as the Sun and the Stone?

In Search of the Untamed - Is it Too Late for Italy?

Other Mountains:

How tall is your mountain?

Looking for another mountain

Dismantling the First Mountain

The valley between the mountains

Probabilmente sapete gi? cosa sia Chat GPT, la miglior versione di intelligenza artificiale in grado di elaborare testi e semplicemente chattare sulla qualsiasi. Oggi ci siamo intrattenuti in una simpatica conversazione, e il risultato, direi, non ? niente male.

"Il vino naturale ? un tipo di vino che viene prodotto senza l'utilizzo di additivi artificiali o conservanti e con il minimo intervento possibile durante il processo di produzione. La fermentazione avviene generalmente con lieviti presenti naturalmente sull'uva, senza l'aggiunta di lieviti selezionati in laboratorio. Inoltre, tali vini spesso non vengono filtrati o chiarificati prima dell'imbottigliamento".

Con Chat GPT si accede facilmente con l'account Google, per chi non ha voglia di ulteriori login. E con il robot uso modi educati, perch? quando Skynet prender? il potere si ricorder? che sono una personcina a modo, e non mi sterminer?.

cul?tur?al ap?pro?pri?a?tion

   the unacknowledged or inappropriate adoption of the customs, practices, ideas, etc. of one people or society by members of another and typically more dominant people or society.

    "His dreadlocks were widely criticized as another example of cultural appropriation"

Open an Italian cookbook or history of Italian cooking, and in the early chapters one might find a recounting of ingredients brought back to Italy from the likes of Marco Polo and Columbus.

Polo introduced Italy to new spices and exotic foods. Columbus and his cohorts brought back tomatoes, potatoes and cocoa from the Americas. Ice cream, so ubiquitous all over Italy as gelato, is said to have been introduced into Italy by the Saracens, who got it from the Hindus, who got it from the Chinese.

Were these inappropriately adopted by Italy? And if so, what is one to make of that?

Regarding wine, we hear talk of French varietalslike Cabernet Sauvignon and Merlot. In the Maremma, these varieties are thriving. Are Cabernet and Merlot the dreadlocks of Tuscany?

If Italy hadn?t adopted foods and wines from elsewhere, what would it look like today? I know that?s kind of a ?what if? question that we can never truly know the answer to. But in the cold and dark months of Winter, one must have a fire burning somewhere, if only in our hearts.

Where do you draw the line?

My baseline is the interplay of the cultures, one adopting and one being appropriated from. And with that, the dominant culture in that scenario.

Was Italy a dominant culture when they got ice cream from China?

Or how about Italy and France? Were the Cabernet and Merlot grapes appropriated from a weaker culture? I think anyone who is French might say ?non!?

So, what does that make Gnocchi all?Italiana, which is a potato-based dumpling with a rich tomato sauce?

Or Polenta? After all, didn?t maize originate in the Americas? It wasn?t initially Italian, any more than the potato or the tomato was, yes?

There?s so much talk of native varieties, that it could get one?s head spinning when reading up on a particular grape. Moscato, didn?t it come from Alexandria? And Shiraz, did it not hail from a conquered (at the time) country? Or was it brought by a conquering culture, first to France? Were they or were they not culturally appropriated? Look at Moscato now in Italy, it commands a lot of attention from winemakers there. And while Shiraz (or Syrah) found its footing well in France, still one finds the grape from Tuscany to Sicily. What gives?

Waverley Root, in his book ?The Food of Italy? starts out by writing, ?The food of Italy is a function of the history of Italy. A major component of that history is the record of the successive arrivals, over a period of 3,000 years, of wave after wave of invading peoples. Each new race brought with it its own customs, its own traditions and its own eating habits. Three of them in particular laid the foundations for the Italian cooking of today. They were the Etruscans, the Greeks and the Saracens.?

Wait, the claim is that the issue of cultural appropriation is done by the dominant culture, yes? If they weren?t dominant, would that notion of cultural appropriation then be a bit more complex than the definition that Oxford gives?

If a culture invaded and dominated another culture and that culture adopted the invader?s food and customs, what is that called? Domination?

Again, no easy straight-line answers here. And mind you, I am an observer in this, I don?t have a position I am trying to espouse. I?m just confused.

When one of the offspring in the family recently cut off their dreadlocks, after ten years, we were relieved. But this adult child didn?t cut them off because they were heavy and gave them excruciatingly painful neck aches. No, they explained it was because they felt bad about culturally appropriating another culture?s custom.

I wanted to ask this adult child about their ear gauges. After all, didn?t that originate somewhere else? Thailand or Myanmar, or Africa, or maybe even the Americas? But I didn?t ask, figuring the recently departed dreads were good enough for the time being.

It's a hot topic today, especially if you are part of a culture or society that has (or had) been exploited and taken from. And many voices are raising about that, not just in the world of food and wine. But Italian food and wine doesn?t exist in a vacuum. People are clamoring for authenticity and want to give credit where credit is due, at the very least.

Do the Incas or the Toltecs want their potatoes and tomatoes back? They might, if the Western world hadn?t decimated their ranks and wiped out their society in their conquest of the Americas. And while these are the sins of the fathers; how do we parse this today? Stop eating Gnocchi all?Italiana? Stop drinking Sassicaia? Or Masseto? Is that what is necessary today?

Did the Italians culturally appropriate pizza from the Italian Americans? I?m getting dizzy going around and around with this subject.

But, still, I cannot look away.

What would a meal in Italy look like if the food and the grapes for the wines came exclusively, and originally, from the Italian peninsula? Would we even like it?

To be sure, however those ingredients came to Italy and were adopted/adapted and refined, maybe even perfected, modern-day Italian food and wine owes a great debt to the world. I believe the way they are paying it back (and forward, as well) is to keep refining and loving the ingredients and making the finished product better. We can not do a lot about what happened in the distant past, but we can make it better today by showing greater sensitivity and respect for the ingredients, and for the people who initially nurtured them back when, so the Italians are able to get the finest expressions of them possible.

That is something Italy and Italians know how to do.

 

Yes, it has been seventeen (17!) years since I started this wine blog. I mean, who blogs anymore? It?s so ?flip phone? of anyone to still be hanging onto a medium that has passed, or at best, been passed over, by faster, newer, shinier things on the internet. But the readers keep coming (Thank you!) and it?s still kinda-sorta fun. So, Happy Birthday to On the Wine Trail in Italy!

Looking forward, here is what I have in mind, presently.

I?m still pretty obsessed with the idea of transactional relationships (TR). But, personally, I have moved on. Relationships that have formed and relationships which have survived, appear to be deeper than any tit-for-tat that informed the TR?s. And yes, many of my ?friends? are no longer, for a myriad of reasons. Driving the bus. I?ve stopped at a few stations and let some of the people out. Some of them got off on their own. Anyway, it doesn?t matter now. You want to be me friend? Great. Call me and we can chat. You don?t? that?s OK too! I understand if you need to be somewhere else, or someone else. Thanks for stopping by. And have a nice life.

For those who weren?t (and aren?t) as kind as the ones who just stopped replying or calling or simply ghosting (or died) I have another idea for you. One word ? therapy. If my writing a wine blog caused you to want to continue to cyber stalk and cyber bully, you probably need some therapying.  Get some help. I say this because I did and it helped. A lot.

OK, enough of that. Let?s get back to the uplifting and fun stuff.

Regarding Italy, and Italian wine.

I was in an upscale Italian emporium in my town and saw a display of Chianti Classico next to the meat counter this week. I picked up the bottle and saw that it was selling for $50. Brunello prices, once upon a time. Italian wine has really grown up in my lifetime.

I?m exceedingly happy for Italian wine. But I also remember what it took to get us here. And I think the basics of Italian wine must always be noted: Reliable, healthy, savory, flavorful, well-made, and a good value. All the other attributes, well you can add them if you need to. If you?re a natural wine fanatic, you will find well-made orange wines, etc. If you like high prestige (and high cost) wines, Italy won?t disappoint. If you like esoteric grape varieties, Again, Italy is there for you.

Santa Clara - college days - wine was getting to me

Look, the days when I was able to drink DRC or Bordeaux first growths, Sassicaia or Monfortino, those days are behind me. I?ve more than had my share of those peak moments. And I occasionally have them now. But my personal cellar, mostly red, mostly Italian, will serve me, most likely, to the end of my days, and then some. Augmenting that with some fresh whites and ros? wines, and that?s my method for survival.

However, I am drinking less these days. Alcohol and I are not battling, but there are people in my life who are struggling with alcohol. I know there are some of you out there who are struggling too. Some of you freely admit it, others are still in denial. Alcohol is a powerful agent, and a toxic one, when taken in high doses. I only hope that those of you who I care about are managing that aspect of your life. I?ve known too many alcoholics, and their lives seemed not to end well.  Please administer self-care when it comes to this matter.

The world of Italian wine is getting more diverse, in regards to the people who love Italian wine. Different cultural perspectives are blossoming in the world, and the world of Italian wine (and Italy, in general) is experiencing a shift. Black, Latinx, Asian, indigenous, you name it, it?s not just a white (or man?s) world anymore. Not to say all white (and men) go to the devil. I am white. I am a man, and I am an elder. But we?ve heard a lot from that camp. I still have something to say, but so do many other folks, too. And I am excited to listen and learn from my brothers and sisters, young and old, from all over the world.

One of my friends, and colleague, left Italy and landed in China right before Covid, for a new career opportunity. He hasn?t been back to Italy, or anywhere, since the beginning of the Covid. But you know what? His world didn?t stop or end. He found a new world to tell the story of (Italian) wine to.

And that?s an inspiration.

And that is what I am doing presently.

I miss Italy, but truth be told, I?m not missing out on Italy. It is alive and well in my world.

Too often, in this media-altered life we?ve be subjected to, people lament that they cannot travel as much as they used to. Or, when they do, it is with a fury (and a whiff of desperation) that almost supplants the original intent of travel: to explore and to learn and experience new and unique things and cultures. Well, I found out these past three years, one can still do that. One of the best wine tastings I?ve been to in the last three years was one Marina Thompson and Daniele Cernilli did, over Zoom!

Many of us are shortchanging ourselves by ?needing? to go somewhere, be some thing. In the meantime, the world is turning, time is ticking. I?m at a point in life when I don?t have time to yearn for something, to desire something that is not quite within my grasp. Not to say one shouldn?t have goals. And plans. But this journey we are all on, there are many destinations. Italy has taught me that.

And I think of my life as vintage wine

From fine old kegs

From the brim to the dregs

There you have it. so far, so good. See you next year - Tanti cari auguri di buon anno!

L’Hotel Granbaita Dolomites ha la capacit? di accogliervi con l’autentica passione di una famiglia che da oltre 50 anni si dedica al genuino piacere dell?ospitalit?. Costantemente alla ricerca del perfetto equilibrio tra innovazione e le tradizioni autentiche della terra con la sua cultura, la lingua ladina e le maestose Dolomiti Patrimonio UNESCO. All?Hotel Granbaita Dolomites si respira lusso, eleganza e dedizione. Ogni dettaglio ? visibilmente curato, per rendere la vostra vacanza un?esperienza eccellente. Al soggiorno si unisce l’esperienza culinaria all?insegna della ricchezza di scelta tra le prelibatezze della cucina tradizionale del Trentino Alto Adige, che puntano alla territorialit? e alla qualit? delle materie prime freschissime e l?esplorazione di gustose proposte della cucina mediterranea e internazionale. Un?ambiente accogliente, luminoso e ricercato dove perdersi nella scelta di piatti creativi preparati con maestria e con amore.

Iniziamo con un aperitivo GranBaita…

Entriamo in camera…

La fornitura del mini bar

Scendiamo al ristorante dell’hotel per un pranzo gustoso…

Sala e mise en place…

Un calice di Alto Adige Lagrein Riserva DOC 2013 – Nusserhof

Di colore rosso rubino carico. Al naso esprime una piacevole complessit?. Apre con un fruttato deciso di prugna matura e ribes che si evolvono in confettura di frutti rossi, radici e note di sottobosco. Al palato ? delicatamente speziato e di buona persistenza.

e uno di “Schutterstein” Pinot Bianco Vigneti delle Dolomiti IGT 2019 – Baron Longo

Di colore giallo paglierino brillante, con profumi ampi e floreali. Si notano, poi, anche sensazioni eleganti di frutta a polpa bianca e gialla. Stesso quadro aromatico anche in bocca, dove per? il vino si rivela soprattutto fresco, fragrante e ben equilibrato.

Quando le coccole arrivano e non riesci proprio a farne a meno…

Un momento di relax nella SPA di charme

E si torna a soddisfare il palato!

Iniziamo con un calice di Champagne Royale R?serve Brut – Philipponnat?

Il colore ? di una tonalit? intesa d’oro con riflessi ambrati, l’effervescenza ? delicata e persistente. Al naso si percepiscono fiori di vite, fiori di tiglio e pane fresco e leggermente tostato. Il bouquet diventa pi? complesso con l’aerazione, con note di frutta rossa, agrumi e miele. Al palato l’attacco precede una bocca fruttata (ribes rosso, lampone, uva matura), ampia, strutturata e lunga. Il finale conquista con le sue deliziose note di biscotto e pane appena sfornato.

Tavola e mise en place

Iniziamo con dei bocconcini di spek…

Pane e grissini rigorosamente fatti in casa…

Proseguiamo con Alto Adige DOC Chardonnay RF Selection?

Un vino che rappresenta una vera e propria avventura, dalla vinificazione alla degustazione. Questo nettare speciale viene prodotto seguendo un metodo insolito per un vino bianco: fermenta in botti di legno, in cui invecchia per 18 mesi. Roberto Ferrari ha scelto questa peculiare procedura data la struttura minerale e ricca delle uve. Tale azzardo d? vita a un vino intenso e completo, dal colore al retrogusto.

SUBLIMINAL: Tartare e carpaccio Wagyu, rucola, parmigiano, tarassaco e puntarelle

TANNE‘: Tonno, vitello, limone, mela verde, sedano, cerfoglio, tapioca e capperi

HOT RAL: Ravioli agli asparagi, salmone, gambero rosso, aneto e chimichurri alla ciliegia

JAQUES: Capasanta in due servizi…cucchiaino e saut?

ILLUSION: Spaghetto “Pietro Massi”, guanciale, carciofi alpini, pecorino e…

MOLD: Risotto ai finferli con Tokaji, lievito, fichi e blu di capra

Per il prossimo abbinamento passiamo a Chambolle-Musigny 2018 – Domaine Anne et Herve Sigaut?

…e ci prepariamo ai secondi!

CLEOPATRA SALAD: Faraona, grano saraceno, insalate del nostro giardino, speck, rabarbaro, aceto di lampone, fegatini e tartufo nero.

PORGI L’ALTRA GUANCIA: Guancia di vitello e guancia maialino iberico, patate ratte, topinambur, scarola, salsa thai al curry viola.

GALLEGA: Filetto di manzo altotesino, cipolla rossa, foie gras, patate, cavolo cappuccio, bernaise

Ci prepariamo al dessert….

In abbinamento a?Goldtr?pfchen Sp?tlese (Piesporter Riesling) – Weingut Reinhold Haart

ICELAND: Lampone, pesca, verbena, limone, Dulcey, cetriolo, maracuja

Ed infine coccole di piccola pasticceria e caff?.

E per un ottimo risveglio…

Colazione dei campioni in camera!

Ci fermiamo anche a pranzo, iniziando da un succulento spaghetto

…dietro l’altro!

E non ci facciamo mancare nemmeno un toast…con vista!

Grazie infinite, e alla prossima!

CUCINA

Un luogo in cui l’espressione massima del sapore attraversa animo e corpo, lasciatevi incantare dal men? a sorpresa dello chef o scegliete quello che pi? risuona dentro di voi. Scoprirete abbinamenti ricercati in combinazione con vini pregiati o accompagnamenti analcolici e degustazione di preziosi succhi di mela Kohl.? Al Gourmet Restaurant Granbaita, qualunque sia la vostra scelta, vivrete un’esperienza di gusto indimenticabile. Siete alla ricerca di un’esperienza unica? Optate per la sala riservata di sette tavoli, avvolta da suggestive vetrate, lo Chef Andrea Moccia e il suo staff vi proporranno un men? unico, espressione della ricerca e reinterpretazione in chiave moderna, dei sapori della tradizione del Trentino – Alto Adige.

SERVIZIO E ACCOGLIENZA

Servizio attento e mirato, adornato da una collezione di pi? di 400 etichette di vini pregiati, eccellenze della nostra terra, custoditi per voi nella antica cantina di pietra e nella moderna cantina di vetro dell?Hotel Granbaita Dolomites. Un luogo di charme dove degustare la delicata alchimia che porta alla realizzazione di un vino unico e prezioso.

CONCLUSIONE

Un regalo unico per se stessi e tutta la famiglia, un momento di coccole in cui volersi bene vuol dire riscoprire un territorio all’interno di uno scrigno di eccellenze.

Viaggiatore Gourmet

Hotel Granbaita?Dolomites

L'articolo Hotel 5 Stelle Granbaita Dolomites – Selva di Val Gardena (BZ) proviene da ViaggiatoreGourmet alias AltissimoCeto!.

Se ve la siete persa, questa ? la (necessariamente lunga) descrizione dell'oggetto, ad opera di Fabio Rizzari. Contiene, tra l'altro: 

?Il buon critico ? colui che per prima cosa cerca i pregi in un vino. E poi, nel caso, ? costretto a registrarne i difetti. L?attitudine giusta ? quindi di apertura, per cos? dire di solidariet? pregiudiziale verso l?oggetto della propria valutazione. Una postura fondamentale per qualsiasi critico ? letterario, musicale, cinematografico, d?arte, eccetera -, senza la quale perfino la poesia del sommo Dante pu? risultare incomprensibile o perfino ridicola. Il cattivo critico, all?opposto, ? invece colui che per prima cosa si dispone a cercare il pelo nell?uovo. A sciorinare un elenco di mancanze, vere o presunte, in un certo vino: questo qui ha avuto problemi di malolattica, quest?altro viene da una cattiva presa di legno, quest?altro ancora ha un alcol troppo elevato, e via andare. Credendo cos? di dimostrare, a se stesso e ai suoi lettori, la sua grande competenza. ?A me non la si fa?, ? il sottotesto, nemmeno tanto nascosto. Il cattivo critico ? uno dei problemi maggiori della letteratura di settore?.

Dello stesso autore a me piace ricordare sempre un'altra citazione, che pu? essere utile associata allo stesso discorso, che ?: 

?Il giudizio di gusto espone pi? di altri al ridicolo potenziale, e rivela pi? di altri la nostra fragilit?. Chi accetta di correre questo rischio ha un atteggiamento pi? rilassato e libero, non ostile verso gli altri?.

Giorni fa ? tornato sugli scaffali un produttore della zona del Vulture, cio? Basilicata, del quale ho una buona opinione dovuta appunto al tempo: ? da un po' che lo conosco. Era anche molto tempo che non vendevo quei vini ma l'acquisto l'ho (ri)fatto senza troppi pensieri.

Scaricando la mercanzia noto che il rosso base dell'azienda proviene da un'annata risalente, 2013 nientemeno - e la cosa un po' mi sorprende: e come mai mi consegni un vino cos? ?g?e? (Pensavo tra me e me. Che uno potrebbe dire: ma non controlli le annate quando ordini? E io risponderei: ma no, io mi fido. E poi i produttori sono dei creativi, sono degli artisti, lasciali fare).

Faccio l'assaggiatore da quando No? si ? arenato, e ancora non ho trovato un modo per valutare un vino finch? sta dentro una bottiglia chiusa: bisogna necessariamente aprirla e versare il contenuto nel bicchiere. Se qualcuno sa come fare in un altro modo me lo dica una buona volta, che sarebbe anche un risparmio. Quindi insomma non c'era altro sistema, e cos? stamattina apriamo S'adatt Aglianico del Vulture 2013 di Michele Laluce. Sul sito c'? una presentazione serissima con tanto di "scheda di autocertificazione" che dimostra l'italico amore per le formule legalesi e un po' bizantine. Ma vabbe', ? utile: un aglianico in purezza, solo botte d'acciaio, il resto lo vedete. Quindi ors? assaggiamolo.

Colore di buona profondit?, quasi cupo se non fosse per una maggiore trasparenza ai bordi che lo rende pi? luminoso. Classico rubino fitto con tendenza al granata solo lieve, insomma giovanile alla vista, non gli daresti tutti 'sti anni.

Al naso parte pianissimo: come se faticasse ad aprirsi, all'inizio ci sono funghi secchi e terra bagnata. Lascio il bicchiere a prendere aria e dopo cinque minuti comincia la danza, diventa cangiante, assume un tono speziato tipo pepe e poi foglia di tabacco. Resta sottile, direi giocato sull'eleganza.
Peraltro: a mezz'ora dall'apertura diventa ematico, cio? odora di sangue e macelleria che detto cos? pare orribile e invece vi assicuro che ? una mezza figata. E la chiudo qui perch? coi riconoscimenti olfattivi di mezz'ora in mezz'ora cambia, quindi dovrei editare il post per i prossimi giorni e non sta bene.

In bocca invece attacca quasi duro, i tannini ci sono pure se non feroci e menomale, ? alquanto imperioso, come a darsi un tono. Occupa il palato e dura un bel po', in generale il quadro ? quello di un rosso mordace, serio e deciso, gli manca l'allungo ma la verve dell'aglianico c'? tutta, e nuovamente si beve un rosso pronto ma, direi, distante dalla fase in cui lo definiremmo maturo. Curiosamente ha un tono salato, in definitiva esibisce durezze pi? che mollezze, mi fa pensare ad un vino che ha necessariamente bisogno di stare a tavola, assieme a robe succose e succulente, penso alle costine di maiale, al rag?, o a formaggi di media stagionatura dove la dolcezza residua chiama un vino cos?, un po' impetuoso nel suo tono salino.

Considerazioni finali: questo ? l'aglianico e questo ? il Vulture, verrebbe da dire, qui (a volte) si bevono rossi screanzati, ruvidi, contadini nel senso nobile. ? una bevuta piacevole, soprattutto mi interessa vedere che un rosso del 2013 ? in una fase evolutiva interessante, che consente una bevuta nobilitata dalla stratificazione - anzi, viene da pensare che lo stesso rosso solo di cinque anni pi? giovane sarebbe stato molto meno armonico. Si fissa su un punteggio di 84/100, penalizzato solo da quel naso riottoso, poco incline ad asfaltare immediatamente l'assaggiatore con frutti e fruttoni (che tanto ci piacciono, e che ci posso fare). Consideriamo anche che parliamo di un vino base come dissi, espressione ?renda per definire il primo vino aziendale, che in enoteca costa 13,80 euro - ma siccome ora sta aperto, e mi va di farlo conoscere, ci facciamo una bella promozione con sconto 10% e vual?, esce a 12 euri. 

?pi? il vino costa pi? t?incazzi se non risponde alle attese per colpa del tappo. E allora vorrei il tappo a vite sui vini ?TOP?, non su bianchi, rosati e rossi d?annata. In fondo cos? si salvaguarderebbe la produzione del sughero e anche l?intelligenza dei consumatori. ? l?ora di smetterla di appellarsi al magico rito della stappatura, di usare i sommelier solo per fargli annusare i tappi (possono fare ben altro) o di affermare che il pubblico non ? ancora pronto per questo cambiamento. Basta, per favore!?

Proprio cos?, col punto esclamativo: sarebbe ora davvero. In the picture lass?, alcuni vini col tappo a vite che ho in vendita, sempre troppo pochi secondo me.

1. Langhe Nebbiolo 2020 Rivella, azienda Montestefano

Nel comune di Barbaresco c'? questa specie di culto per il vigneto Montestefano, che genera nebbioli formidabili e severi. Rivella ha vigneto solo in Montestefano, quindi produce due vini, e basta: il Barbaresco, e il Langhe Nebbiolo, una specie di second vin come direbbero a Bordeaux - tuttavia questo nebbiolo ? secondo a nessuno. Gi? dal colore: la sua trasparenza ? pura accademia del nebbiolo. I profumi sono segnati da ampiezza e finezza, c'? tanta materia, dalla terra bagnata al tartufo al pepe e potrei continuare, fino al rabarbaro e alla menta ma meglio che ci dia un taglio, tutto per? accennato, leggiadro, tipo un soffio leggero. La bocca ha saldezza, entra sul palato con determinazione nebbiolesca, tannini e polpa. Fa un anno di legno grande, che non lo doma manco un po': ottimo adesso, chiss? che diventa tra qualche anno.
Prezzo in enoteca, 37 euro.

2 - Bourgogne Cuv?e Gravel 2019, Claude e Catherine Mar?chal

Borgogna, C?te d?Or, pinot nero: ho la vostra attenzione con poche parole, gi? lo immagino. Questo Bourgogne declinato in maniera inappuntabile nel suo terroir d'elezione conferma e supera ogni aspettativa: bello il colore nitido, profondo, al naso esibisce frutta nera, fiori. In bocca ha una morbidezza di frutto irresistibile, svelando una capacit? di abbinamento spiazzante: bevuto assieme a tortilla con chili di carne e fagioli (la signora ha una cucina creativa) segna l'abbinamento pi? funambolico e trionfale della mia carriera recente. La speziatura e la sapidit? della preparazione ha trovato nella morbidezza del frutto e nella bevibilit? inarrestabile del vino un match sorprendente.
Prezzo in enoteca, 37,90 euro.

Dove sta la correlazione? Certi nebbiolo, certi pinot nero, condividono grandezza e facilit? di beva. ? il genere di elemento gustativo che per me rende un vino grandioso: mettere assieme la profondit? gustativa di grande soddisfazione con la leggerezza, l'apparente distacco. Alcune uve riescono bene in questo: nebbiolo, pinot nero. Nelle mani del produttore giusto, e questo lo diamo per scontato.

Comunque, mi ostino a tenere aperta la pagina dell'enoteca. Oggi ho provato a sponsorizzare un contenuto (dicono che la pubblicit? sia l'anima del commercio) ma Facebook, o meglio Meta come dice di chiamarsi adesso (e pure qui glissiamo) mi ha presentato alcuni messaggi surreali come da immagine. A parte la "probabile violazione della normativa" relativa alla promozione di prodotti alcolici (e scusate, io avrei una legalissima enoteca), spicca l'assurdo "problema con il metodo di pagamento" per il quale avrei un insoluto di euro zero. Ma...

Ho provato a risolvere il problema e, ancora, mi sono scontrato con un buffo muro di gomma di autorisponditori che scrivono qualcosa come "non stiamo dietro a tutte le lamentele, vedi un po' nelle FAQ come cavartela". Comunque prova e riprova, forse l'ho spuntata. 

Poi per caso oggi leggo questo post di Wittgenstein (leggetelo, ? divertente). Narra simili vicende di intoppi e casini vari. Ma la cosa pi? allegra ? che si tratta di un post del 2011.

Ora, essendo io un utente anziano della rete, posso dire di aver visto iniziare, e finire pi? o meno drasticamente, svariati luoghi virtuali. Se vi dico che quando ho cominciato a usare Internet non c'era ancora Google, ho reso l'idea. Ebbene, non so quando Facebook smetter? una volta per tutte di essere un luogo di rilievo, ma ? gi? tardi adesso. 

Non condivider? questo post su Facebook, per qualche tipo di residua coerenza. E ugualmente, presto o tardi, ma ? meglio presto, la mia aziendina chiuder? quella pagina.

Il prossimo corso che organizzo in enoteca ? cos?: abbastanza divertente. Si impara ad assaggiare il vino, come veri professionisti, ma (giuro) non ci si annoia. Quindi ecco la notizia: dal prossimo marted? 24 maggio, per cinque marted? di seguito, ore 20,30, vi porto nel meraviglioso mondo della tecnica d'assaggio. Sono aperte le iscrizioni, e il costo complessivo ? di euro 250. Nel prezzo ? compreso un set da sei bicchieri da degustazione, un libro di testo (molto bello) "Il piacere del vino" edito da Slow Food, e attestato finale di partecipazione. La sede del corso ? presso l'enoteca, Via Donizetti 92R a Genova, con posti limitati (massimo 12 partecipanti). E questo ? il programma dettagliato:

Marted? 24 maggio. Prima serata: full immersion di tecnica d?assaggio: analisi visiva ? olfattiva ? gustativa. Prime nozioni di tecnica, uso del bicchiere, e analisi sensoriale. Si assaggiano 4 vini alla cieca, cio? senza sapere cosa assaggiate. Un bianco fresco fruttato, uno maturo, e due rossi nello stesso modo.

Marted? 31 maggio. Seconda serata: ripasso della tecnica d?assaggio sulle tre fasi complessive. Un po? di storia: il modernismo degli anni novanta, l?affermazione del vino naturale. Riflessioni sui cambiamenti nella percezione del gusto. Nuovamente 4 vini in cieca, sempre 2 bianchi + 2 rossi. 

Marted? 7 giugno. Terza serata: ultimo ripasso sulla tecnica, approfondimenti su abbinamenti, cantina personale, il vino a tavola. Capitolo sui difetti: quali, come riconoscerli. Regioni vitivinicole. 4 vini in cieca, tutti con bollicine.

Marted? 14 giugno. Quarta serata: il corsista ha sviluppato la capacit? critica, quindi spazio all?assaggio, che sar? un po? pi? difficile in quanto costituisce un primo test degli strumenti finora in possesso. I vini speciali, spumanti, etc. Regioni vitivinicole/2. 4 vini in cieca, tutti dello stesso colore.

Marted? 21 giugno. Quinta serata: prosegue la serie di assaggi impegnativi, riepilogo definitivo. Il concetto di maturit? e affinamento, il ruolo del tempo. 6 vini in cieca, 3 bianchi e 3 rossi, in diverse fasi di maturit?.

Per iscriversi: email, oppure una telefonata in stile old economy allo 010 6531544, ma anche 347 5566554 (pure Watsapp, vabb?).

Il mondo del vino naturale ? stato spazzato dall'ennesimo venticello di bufera sorto dopo le  dichiarazioni del Consorzio ViniVeri riportate da Jacopo su Intravino. Alle osservazioni di Jacopo si aggiunge Pietro, che sul suo blog ospita l'intervento di Nicola Perullo. Letture lunghe, ma ci sta, quando si spacca il capello in quattro si abbonda parecchio nel descrivere i perch? e i percome. Per quanto mi riguarda, a parte la personalissima pensata "era ora", direi anche (scusate) "io l'avevo detto". Comunque, trovate il tempo di leggere tutto, perch? a mio modo di vedere si segna una svolta nel dibattito.

C'? poi, per me, una doppia utilit?, visto che mi appresto a mettere su il solito mini-corso di tecnica d'assaggio dedicato ai clienti dell'enoteca. Oggi, se si parla di educazione al gusto, ? davvero necessario avere chiaro quanto l'avvento del vino naturale abbia sovvertito la liturgia dell'assaggio - e pure qui, potrei dire: era ora.

If you have dental issues or complications, it is necessary that you find a good dentist who will take care of your needs. However, the issue is, there are many dentists the market today and settling for the best may be tricky. For this reason, you need to take time and find the?best dentist in Miami who will offer the type of services you require. Dentists have various types of services they offer. There are those who have specialized in a particular field while some are general dentists who deal with almost all dental issues. If you are looking for a dentist, here are quick factors that you can consider looking at so that you get the best dentist.

Check on Experience

First, when searching for a dentist to offer dental services to you, we recommend that you try checking out the experience of your prospective dentist. This is a crucial aspect to check on because the longer the experience, the more quality services the dentist will offer. A dentist who has been offering dental services for years will be well placed to handle your dental needs than one who has just started practicing. This is applicable because past experiences will help the dentist be in a position to handle and manage any dental complications.

Check on Specialization

Secondly, when you want to settle on the best dentist, it is essential that you first understand the kind of dental service you need. This will help you know the kind of dentist you need. Dentists have various services that they offer. Some offer specialized dental services, and that means you need to know exactly what you are seeking for.

Check on Training

With the increased need for dental services, some individuals will want to take advantage of that and start offering dental services but they are not qualified. Therefore, to avoid falling prey for such fake dentists, it?s essential that when searching for a dentist, you should check to know if the dentist is trained. The dentist should declare his or her qualifications and show you the documents which give evidence for that. This way, you will get dental services from dentists who have undergone proper training in dental health.

Consider the Reputation

When searching for a good dentist, it is also advisable that you consider knowing the reputation of your prospective dentist. You need to know how many successful cases of dental procedures the dentist has offered. Similarly, you need to know what people feel about the services that the dentist offers. This way, you will understand if the dentist will be suitable to offer dental services that you may need.…

Addiction to the drug can ruin your life. It reaches a point where you want to get rid of the addiction, but you cant that easily. If you are at this juncture, you should visit a respected and reliable drug rehab NJ. An excellent drug rehab center will help you to stay away from drug or alcohol addiction. The hints as discussed below will help you to decide the best drug rehab NJ for your recovery.

Licensing

Perhaps, this is the first issue that you should reconsider before determining a drug rehabilitation center. Facilities that don’t have valid licenses might not help you to recover fully. Lack of a valid license means that the facility that you are visiting is not recognized by the authorities and might be operating against the law. Stay away from rehabs without licenses as they will only rob you of your hard earned money.
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Treatment Procedures

The treatment protocols used at a facility might raise or reduce your chances of recovery. For instance, you should find out whether your chosen facility provides detox together with other therapies and counseling. When you come across a drug rehab?that offers such treatment, then you will be on the right path to quick recovery. High-end facilities also offer yoga when they think its necessary.

Highly Qualified Staff

The level of experience of the employees working at the rehab center that you choose might impact negatively or positively on your recovery. If you decide to go for an inpatient facility make sure that that the staff are available around the clock. You should also check whether the staff are registered by the relevant authorities to confirm that they have the necessary experience.

High Patient Staff Ration

If you get admitted to a rehab center with few staffs, then you might not get the attention that you want. Rehab centers that have more doctors and nurses will give you the care that you need for quick recovery.

Aftercare Treatment

Once you are done with your rehabilitation program, it’s essential that you are closely monitored to reduce your odds of succumbing to drug abuse again. The aftercare you require varies depending on your requirements as well as the degree of addiction. However, it’s suggested that you see your doctor weekly or once in a fortnight after leaving the rehab center to chat about your progress and the difficulties that you might be encountering.

Pricing and Insurance

Most people don’t know that rehabilitation therapies can cost you a fortune. For this cause, you should find out how much the treatment will cost in advance to avoid nasty surprises. In most cases, expensive rehabilitation centers offer the best care. If you have a valid medical insurance policy, you should discover whether your chosen facility accepts it and how much it can cover.

If you are having an uphill task trying to get away from drugs, it’s better to get treatment sooner than later. You will come across a number of drug rehab NJ centers to pick from online and to make a sound decision keep the hints as explained above in mind.…

Healthy eating is essential for your general well-being. The type of food you eat plays a critical role in determining the health status of your body. Most health or diet experts advice one to take in a balanced diet to keep their bodies in the perfect shape. The Dad Quarters have some of the best reviews and health advice that can help keep you in good shape. Your food should be made up of proteins, vitamin, carbs, and irons.

There are a number of food deficiency illnesses you can contract if you fail to consume a balanced diet. The most common ones include malnutrition, rickets, and scurvy. Most of these conditions are usually common among kids. Failure to take in a balanced diet can also weaken your body?s defense system.

Your body will not be able to fight certain conditions, and this will leave you weak or falling sick most of the time. Proteins play an essential role in the growth and development of your body. They do help increase muscle mass. Carbohydrates help provide your body with energy to carry out some activities. They act as fuel to your body.

Vitamins boost your immune system and improve your body functions. You can find all these nutrients in different foods. One thing you can do to make sure you consume a balanced diet is come up with your own menu that has all types of meals. This might be a difficult task for many. Here is how you can come up with a weekly meal plan that is made up of a balanced diet.

Look for Recipes

The first thing you should do when coming up with your home menu is to look for recipes. Look for recipes used in making different types of meals. Make sure the different types of meals make up a balanced diet. Getting different recipes will help make your job more comfortable when it comes to creating a weekly meal plan.

Sort your Recipes

The next thing you should do is sort out the different recipes according to the nutrients contained in them. One that is used for cooking a protein-rich meal should be separated from one that is used to prepare a meal with any other type of nutrient. Make sure that each day you have a meal rich in a specific type of nutrient.

Stock your Kitchen

You can now stock your kitchen with the different types of foods so that you can have easy access to them. Failing to do so may see you change your meal plan because you are not able to reach the type of meal for that particular day. Do not overstock because some of them may go bad quickly. Cook the perishables first.…

This is one of the hair supplement used in preventing hair loss. Hair loss is common in both men and women. This condition is associated with family history, hormonal changes, and certain medical conditions. It is also caused by scalp infections such ringworms. Drugs uses in treating cancer, arthritis, heart problems and blood pressure are the ones that cause hair loss. The other causes of this issue include emotional shock, excessive weight loss, a high fever, and radiation therapy. Provillus is purely natural and it can be used by both women and men. Apart from preventing hair loss, this product is effective in promoting regret of the lost hair. Again, it has complex ingredients that prevent hair loss.

Ingredients of Provillus

It contains natural ingredients such as pumpkin seeds, zinc, propylene glycol, nettle root, water biotin, and vitamin B6. These components are beneficial for hair growth and for the hair follicles? health. Again, they are well combined to bring the desired results. Provillus works by providing vital elements and necessary?nutrients needed by the hair.

Vitamin 6 is one of the essential vitamins for maintaining a healthy hair. Its natural character is helpful for reducing side effects and allergic reactions. It should be used regularly to restore weak hair, prevent hair loss and make hair thicker. Individuals who take this supplement regularly can enjoy their hair coverage after three months. You can get many customers testimonials in the internet.

Advantages of Provillus

• It is effective in promoting hair growth in bald spots and other hair thinning areas
• Its active ingredients have potent hair regrowth properties
• It shows positive results after a few months or weeks
• It has become very popular due to its many positive reviews and effectiveness.
• It contains essential vitamins, and minerals making it easy for use.

Negative Effects of Provillus

• You will be required to use this product continuously for you to enjoy its benefits
• It can cause some side effects when used in higher amounts than indicated. It can lead to a feeling of?light-headedness or dizziness, and swelling of tongue and lips. Individuals who experience these side effects are advised to consult a doctor.

How is Provillus Used?

You should take one capsule every day. It should be taken with food such as breakfast. It is very hard to get it for the local drugstores. It can be purchased from its official website.…

Age of the Pet

Age is an important factor to consider when choosing your pet’s food. Your pet needs to be fed appropriate food for his or her age. This is important as a certain amount of calories and proteins are needed for your pet to grow to adulthood properly. By providing your pet with his important current life stage diet, you will be meeting his growth requirements.

There are different types of pet food ranging from those for young pets, adult, and senior pet. If it?s your first time buying packaged food, read the labels to know what components a certain pet food has.

Consider the Breed Size

Choose the pet food based on the size of your pet’s breed. Young pets will need to consume well-balanced nutrients for immune functions, healthy skin, bone development, and growth. Most pet foods are usually categorized by specific breed factors which only include breed size since there is no other major difference between breeds.

Small breed pets have fast metabolism rates compared to medium and large breeds. That is why small pet breeds need more fatty nutrients than others.

Check for Food Allergies

Be extremely careful while choosing the food for a pet with thin coat quality, sensitive skin or redness of the skin. Food allergies are most common in dogs so if your pet is a dog lookout for allergy signs like scratching.

Don’t confuse food intolerance with food allergy; this is because lactose intolerance and poor digestion are as a result of food allergy.

Feeding your dog sources of carbohydrates and protein for 3 months triggers a strong immune response that helps alleviate allergic reactions.

Dietary Supplement

If you are feeding your pet a complete commercial balanced diet, you might not require adding a nutritional supplement like vitamins. However, with old pets, of a particular breed or with a certain disease condition may need a dietary supplementation. Check with your veterinarian whether supplementing your pet with fish oils, additional anti-oxidants or joins supplement could improve your pet’s health.

Reproductive Status of a Pet

A pet that is neutered or spayed has minimal maintenance energy requirements. It is, therefore, recommend to reduce their calories intake by approximately 25-30 percent from the usual recommendations.

If a bag of your dry pet food recommendations is feeding approximately one cup daily, you should only feed 2/3 to 3/4 of the same cup daily. Always consult the veterinarian while changing the diet and before starting a pet on any weight loss program.

Is the Food Easy to Digest?

Just like humans proper digestion is very important and affects the pets well being too. If essential nutrients in the dog food are not digestible, then look for another food. You can determine whether you have the right food by checking how well your pet defecates.it will tell you whether what is in the food bonds well with the pet.

Expiration Date

Packaging and manufacturing of the pet food products is also an important factor that you must consider. Pet food has certain health limitation that comes with food use and quality. This involves both packaging and the pet food. Go for pet food that has packaging date labeled.

Food with short shelf life should be consumed faster than those with a longer shelf life. This ensures …

Going for massage therapy is the best way to relax. If you have been working very hard, then you need to look for a way to relieve the stress and tension. When going for massage therapy, it is important to look for a skilled and experienced therapist.

A Massage therapist in Glasgow will help you in achieving the full benefits of the therapy. When choosing a massage spa, make sure that you look for factors like hygiene and also the massage methods that they use. Here are signs that you need to go to massage therapy:

You are tired

Massage therapy is very important in helping you relieve fatigue. Working six days a week can be very tiring. You need to take one day to work and go for a massage. The therapy will help you in relieving fatigue.

When we work in many ways, our body builds up tension in various parts of the body like the neck, shoulders, back and also limps. It is important to look for a way to get rid of this tension so that you can relieve fatigue. When you relieve fatigue through massage, you will increase productivity at work.

You are in pain

If you are dealing with pain from an injury or ailment, then massage therapy will help you. Going to therapy will help you in healing the affected areas. This is better than taking painkillers that might be detrimental in the long run.

The massage therapy will encourage the flow of blood to different parts of the body. With a proper flow of blood in the body, it will be easy to relieve pain.

You have poor posture

It is possible to improve your posture just by going to the gym. Improving your posture is the best way to live a healthy lifestyle. If you have a desk job, then you might be having problems with your posture.

The good news is that you can improve your posture by going for a massage. The massage therapist will work on your back muscles and help you in restoring your posture.

You need to relax

Living a high-stress life is not good for your health. You need to make sure that you live a stress-free life. The only way to relax is to go for a massage once in a while.

Going for massage will help you to relax and avoid tension that comes with stressful activities. Living a stress-free life means that you will live a healthy life.…

If you like to own a pet, then there are things that you need to consider so that you get a healthy pet. It is not wise to rush out and buy the first pet you get, buying a pet involves more than just the looks.

But for first-time owners, there are simple but essential things that you should inquire from your seller before making the purchase. These necessary inquiries include the pet?s health and treatment record. However, before you start asking about the health of a pet, some people do not know how to find a pet to buy. If you are looking for your dream pet, then written here is how to go about it, and how to know if the pet is healthy.

Google

If you have been looking for a pet to buy and you have not yet found a seller, then you should try searching on the internet. Many people are not aware of how powerful the internet has become, now in a few seconds you can find information about the different pet sellers available in town.

And not only will you find this information on the web, but you will also be able to see in pictures those pets that are available for sale.

Reviews

If you feel overwhelmed by the information you find from different pet selling websites, then you need to read reviews so that you can know what the previous buyers are saying. There are pet sellers who take pride in their work and always have the best pet breeds in the market, and these people even make follow-ups to ensure you are bonding, treating, and feeding your pet as suggested. Buying a pet from a seller who loves his work is a guaranteed way to find a healthy pet.

Treatment Records

If you have found your dream pet, then the next thing that you must do is ask for the previous treatment record. The veterinary who treats these pets is supposed to keep the records of each the treatments.

If you do not ask for these records, then the chances of buying an unhealthy pet increase significantly.

Find a Veterinary

If you are not sure about the health of the pet you want to buy, then it is essential that you find a veterinary. An excellent vet will run some test and will inform you of the health status of your new pet.…

Most drug addicts are isolated from the rest of the community because they are regarded as people who are living a lifestyle that they chose. What most us do not apprehend is that; drug addiction is a disease. Once you buy the idea that drug addiction is a disease, you will be able to help people who are facing this problem. We should all fight together to have a drug free society. In fact, addiction has made many families break, young kids, to get involved in socially unaccepted activities like thuggery and prostitution. That is why there are many drug rehab treatment facilities all over the world. These facilities are working hard to hell those people that are engulfed in this drug addiction menace. You are probably reading this post because you are the victim or you want to help someone you know. Actually, the first step towards healing this problem is by self-acceptance. We just want to let you know that you are on the right track and doing the right thing. Our guide will help you to find the best drug rehab treatment facilities within your locality. Keep reading in order to make the right selection.

Funding

Most of these facilities are private and you need to pay for the services that you will be offered. After conceiving your idea to go for a rehab, you should keep in mind the type of financial support you will need. Always inquire about the cost of service in each facility before making up your mind. Actually, several programs for drug rehabilitation accept the insurance. If you have a health insurance cover, consider shortlisting those facilities that accept the insurance. This will make your healing process very simple. At such a situation, you need maximum concentration and less stress since most people are willing to leave drug but they get back due to lack of funds. So make sure you choose a facility that accepts an insurance if you have one. And if you do not have once, there are facilities that offer cheap yet quality services.

Availability of a Drug Detox

For alcohol and opiate addicts, they are required to attend any detox program available. The right facilities for this kind of people are one that offers a detox program. Actually, for those who do not know what a detox means; it is a situation when your body is suffering from withdrawal. Withdrawal symptoms are normally due to lack of any drug in your body system. In most cases, alcohol addict suffers from seizures. It is, therefore, good for you to choose a treatment facility that embraces detox programs for a better healing process.

Aftercare

You need to focus on what happens after the rehab is finished. Statistics show that quite a good number of former addicts return to their past ways due to lack of aftercare services. If you are ready to do away with drug addiction, make sure you choose a drug rehab facility that monitors its patients even after the treatment is done. You can ascertain this by getting referrals from a friend and family members. After your recovery process, you surely need an aftercare program to keep you on track. And any facility offering this is a sure bet for a permanent …