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|[11/14/2022, 05:59] ||Stanley Tucci, I really, really hate you!|
Like many of us who follow such things, Stanley Tucci?s Searching for Italy has grabbed our attention. Those of us who haven?t gotten on a plane and traveled to all of Italy?s 20 regions in the last couple of years might have reason for just a tiny bit of jealousy directed towards Signore Tucci. Maybe even a small smattering of resentment. And being humans, that would be totally understandable. But that is not why I harbor any small amount of rancor towards him. After all, he is showing us parts of Italy we cannot reach, may never reach, couldn?t even find the places if we tried for a reach, right?
No, that?s all good. What caused me to twinge here and there while watching the series was a couple of other things.
First and foremost, the let?s take the little matter of wine. Oh, the Signore likes wine. It?s just not a main character in his play. Wine is an accompaniment to the larger picture ? food. Oh, and culture and his family history and his ability to make something so natural, in Italy, seem like something so unattainable.
Which leads me to my other gripe, if you will. I mean, in the contest of actually loving everything he has done, including ?That Movie? he did so long ago.
No, it?s that when he goes into a region, many of which I have deep experiences in (sans Sardegna) I know part of what he will find. And in some cases, he has found some of the same people and places (and foods) that I have come across in my 50+ years of traveling and living in Italy. So, I look for how he will perceive it and communicate it to his impatiently waiting audience in the greater world.
How will this winemaker, cheesemaker or chef come across? Will folks see this place as some place they?d like to go to someday? And if so, will that be a problem, ala ?Under the Tuscan Sun,? when folks invaded Tuscany in search of their own personal sun? And the food ? what happens to that cheesemaker in Altamura now? Will his business grow? Will it be the same? Will it change, maybe not for the better? After all, blue cheese from Puglia might not be the next Calabrian chile, but what if it is, in places like New York, London, San Francisco, Houston?
Not that it would necessarily be a bad thing. As long as the follow-though to the end user is as close to the personal experience in Italy, yes? And we all know that, in America at least, that process has improved markedly in the past 40 years.
But still, there?s always someone who will take the idea and try and replicate it, often with disastrous and sardonic results. I mean Pane Carasau from Sardegna can be produced in other places of the world, but that blood sausage that was spread on it, how will that iteration be managed? Or mismanaged?
You see, I am not even talking about wine now. It is still way in the background. You didn?t see any of it in Calabria, or Puglia, and the Sardegnan episode, you did, but who knew? You saw a lot of cleavage though.
Ok, cleavage still draws larger crowds than wine, even in these post #MeToo times. I say post not because we?re over it, but because we have passed over the threshold. I should have said present times. There, that better?
I haven?t seen Piedmont yet, maybe that episode will go deeper into it. And Venice, although if they go any deeper than un ombra I?d be surprised. Happily surprised.
Thankfully some of my special (and secret places) were not discovered by Signore Tucci?s advance team. Like the once-upon-a-time truck stop in Ciro. Or the sports bar in in Cisano Sul Neva in Savona (Liguria). And my beloved Puerto Baloo in San Benedetto del Tronto, Marche remains uncast in this series. So far.
One great surprise ? the ?new? 21st region of Italy ? London. Now that intrigues me. I?ve not been deep in London since it has undergone its transformation as a global culinary centre. So, that is going on my bucket list. Thank you, Stanley. All is forgiven.
wine blog + Italian wine blog + Italy W
|[11/07/2022, 09:02] ||Ecco le nuove stelle della Guida Michelin Italia 2023 ! #GuidaMichelin #MichelinStar23|
Ci siamo! L’uscita della nuova guida Michelin 2023 segna il rinnovarsi di un intero anno gastronomico, riparte la programmazione dei viaggi e meeting con i nostri associati e Amici di Viaggiatore Gourmet titolari VG Card alla caccia delle novit? e nuove stelle per tutto il 2023 attraverso le tappe ufficiali del nostro esclusivo Roadshow of excellence!
IL RISTORANTE VILLA CRESPI DI ANTONINO CANNAVACCIUOLO
ENTRA NEL GOTHA DEI 3 STELLE MICHELIN
La 68^ edizione illumina la penisola con 38 nuove stelle:
Il ristorante Villa Crespi di Orta San Giulio, guidato dallo Chef Antonino Cannavacciuolo conquista 3 stelle MICHELIN ed entra nel Gotha della ristorazione mondiale.
Nell?incantevole cornice del lago d?Orta, all?interno della dimora storica in stile moresco immersa in un parco secolare, il percorso verso questo straordinario successo ha inizio nel 2003 con l?assegnazione della prima stella MICHELIN, seguita dall?assegnazione della seconda nel 2006. Sedici anni dopo, lo chef campano conquista la terza stella MICHELIN, riconoscimento riservato a meno di 140 ristoranti nel mondo.
?Nei piatti lo chef Cannavacciuolo ci mette il cuore, anzi l’anima come recita uno dei suoi menu, ma anche tecnica, equilibrio e precisione estetica che si traducono per l?ospite in pure emozioni. I suoi piatti sono creazioni inebrianti dai sapori netti e ben distinti, valorizzati dai percorsi degustazione attraverso i quali si spazia dalla Campania al Piemonte con una disinvoltura che fa apparire semplici le cose pi? difficili, abilit? riservata ai grandi chef? ? Sergio Lovrinovich, Direttore Guida Michelin Italia.
Attraverso la conferma di tutti i ristoranti della scorsa edizione, la 68^ edizione della Guida MICHELIN porta a 12 il numero di ristoranti che ?valgono il viaggio? in Italia:
Villa Crespi Orta San Giulio (NO) new entry, Piazza Duomo ad Alba (CN), Da Vittorio a Brusaporto (BG), St. Hubertus, a San Cassiano (BZ), Le Calandre a Rubano (PD), Dal Pescatore a Canneto Sull?Oglio (MN), Osteria Francescana a Modena, Enoteca Pinchiorri a Firenze, La Pergola a Roma, Reale a Castel di Sangro (AQ), Mauro Uliassi a Senigallia (AN) e Enrico Bartolini al MUDEC a Milano.
La cerimonia, presentata da Petra Loreggian e trasmessa in livestreaming, ? stata un susseguirsi di emozioni: 38 nuove stelle che hanno interessato 13 regioni delle quali 4 new entry nella categoria due stelle , ovvero i ristoranti che valgono la deviazione:
Acquolina ? Roma – chef Daniele Lippi*
All?interno dell?hotel The First Roma ? Il giovane Chef propone una cucina dove tecnica e fantasia esaltano la materia prima in modo mai banale, ma senza inutili virtuosismi. Tre i menu degustazione che presentano varie visioni della cucina dello chef al centro dei quali domina il Mediterraneo, con i suoi prodotti, i profumi e le sue tradizioni.
Enoteca La Torre ? Roma?– chef Domenico Stile*
I piatti dello chef campano celebrano la creativit? con energia, esuberanza e i sapori intensi tipicamente del mediterraneo e della tradizione campana. L?amore per il proprio territorio accoglie tributi alla storia gastronomica della capitale e ai grandi classici della tradizione culinaria italiana per un viaggio goloso e variegato che pu? portare anche oltre i confini del Bel Paese.
St. George by Heinz Beck ? Taormina – chef Salvatore Iuliano**??????????????
Che vi lasciate guidare dai due menu degustazioni oppure da un pasto alla carta, in tutte le preparazioni troverete la leggerezza, firma del maestro Heinz Beck e tratto distintivo del talentuoso chef calabrese Salvatore Iuliano. La sua proposta di cucina alterna piatti creativi a richiami della tradizione con tributi alla Trinacria, per chi ? alla ricerca di una cucina mediterranea lontana dalle convenzioni.
Locanda Sant’Uffizio Enrico Bartolini – Penango?– chef Gabriele Boffa*
All’interno di un’antica struttura monastica divenuta un raffinato albergo, troviamo ai fornelli uno chef con mestiere e abilit? non comuni. Gabriele Boffa, langarolo e profondo conoscitore della cucina piemontese, vanta straordinarie abilit? tecniche sviluppate attraverso importanti esperienze maturate nei migliori ristoranti del mondo. La sua cucina spazia dai grandi classici regionali che esegue fedelmente – come gli straordinari agnolotti del plin – a piatti pi? creativi e innovativi che non tralasciano un legame con il territorio.
Nella Guida MICHELIN Italia 2023 sono 33 le novit? una stella. Tra queste, l?assegnazione della stella al Cannavacciuolo Vineyard, ristorante a Casanova di Terricciola in provincia di Pisa, guidato dal giovane chef Marco Suriano: un?ulteriore buona notizia per Antonino Cannavacciuolo. Da segnalare, inoltre, l?assegnazione della stella a un ristorante vegetariano, I Tenerumi, ristorante dell?isola di Vulcano, che viene anche premiato con la stella verde per l?impegno per una cucina pi? sostenibile.
|RISTORANTE ||LOCALITA ||PROV ||REGIONE |
|Maeba* ||Ariano Irpino ||AV ||CAMPANIA |
|Sensi* ||Amalfi ||SA ||CAMPANIA |
|Osteria del Viandante ||Rubiera ||RE ||EMILIA |
|Pulejo* ||Roma ||RM ||LAZIO |
|Sintesi**/** ||Ariccia ||RM ||LAZIO |
|Balzi Rossi* ||Ventimiglia ||IM ||LIGURIA |
|Casa Buono ||Ventimiglia ||IM ||LIGURIA |
|Locanda Tamerici ||Ameglia ||SP ||LIGURIA |
|Andrea Aprea ||Milano ||MI ||LOMBARDIA |
|Anima* ||Milano ||MI ||LOMBARDIA |
|Bolle* ||Lallio ||BG ||LOMBARDIA |
|Il Sereno al lago ||Torno ||CO ||LOMBARDIA |
|Lino ||Pavia ||PV ||LOMBARDIA |
|Trattoria Contemporanea** ||Lomazzo ||CO ||LOMBARDIA |
|Vitium** ||Crema ||CR ||LOMBARDIA |
|Dalla Gioconda ||Gabicce Monte ||PU ||MARCHE |
|Il Tiglio ||Montemonaco ||PU ||Marche |
|RistoranTino & C. ||Sauze di Cesana ||TO ||PIEMONTE |
|Il Fuoco Sacro* ||San Pantaleo ||SS ||SARDEGNA |
|I Tenerumi** ||Eolie / Isola Vulcano ||ME ||SICILIA |
|RISTORANTE ||LOCALITA ||PROV ||REGIONE |
|Limu* ||Bagheria ||PA ||SICILIA |
|Mec ||Palermo ||PA ||SICILIA |
|Principe Cerami ||Taormina ||ME ||SICILIA |
|Campo del Drago ||Montalcino ||SI ||TOSCANA |
|Cannavacciuolo Vineyard* ||Casanova di Terricciola ||PI ||TOSCANA |
|Chic Nonna di Vito Mollica ||Firenze ||FI ||TOSCANA |
|Paca* ||Prato ||FI ||TOSCANA |
|Terramira ||Capolona ||AR ||TOSCANA |
|La St?a de Michil ||Corvara in Badia ||BZ ||TRENTINO A. A. |
|Luisl Stube ||Lagundo ||BZ ||TRENTINO A. A. |
|Suinsom ||Selva di Val Gardena ||BZ ||TRENTINO A. A. |
|Paolo Griffa al Caff? Nazionale* ||Aosta ||AO ||VALLE D’AOSTA |
|Famiglia Rana ||Oppeano ||VR ||VENETO |
* under 35 ** under 30
Tra le 38 novit?, sono 20 gli chef con et? uguale o inferiore ai 35 anni, 6 dei quali con et? uguale o under 30. Un dato da sottolineare: tutti gli chef dei nuovi ristoranti n hanno una et? inferiore ai 35 anni!
?L’Italia ha particolarmente colpito i nostri ispettori quest’anno, che hanno assegnato 38 nuove stelle, tra le quali spicca un nuovo tre stelle che entra nell’Olimpo della gastronomia italiana: Villa Crespi”. ha commentato Gwendal Poullennec, Direttore Internazionale delle Guide MICHELIN, ?Questa Selezione 2023 della Guida MICHELIN racchiude 385 ristoranti stellati guidati da Chef con profili molto diversi tra loro. Un nuovo record per la penisola, che sottolinea quanto la tradizione della cucina italiana e l?innovazione siano un connubio perfetto per esperienze culinarie eccezionali, ricche di emozioni, storia e convivialit??.
Il panorama stellato della Guida MICHELIN Italia 2023 :
1 Stella??????????????????? ??????????????????????? 335 ristoranti (33 novit?)
2 Stelle???????????????????? ??????????????????????? 38 ristoranti (4 novit?)
3 Stelle????????????? ?????? ??????????? ??????????? 12 ristoranti (1 novit?)
Per un totale di 385 ristoranti stellati.
L?app della Guida Michelin sar? scaricabile gratuitamente dalle ore 19.30 del 8 Novembre. L?edizione cartacea sar? disponile nelle migliori librerie a partire dalla prima settimana di dicembre.
STELLE VERDI MICHELIN
La 68^ edizione della Guida MICHELIN ha assegnato 19 nuove stelle verdi, che portano il totale dei ristoranti in Italia con questo emblema a 48.
|Piazza Duomo ||Alba ||Piemonte || || |
|Vignamare ||Andora ||Liguria || || |
|La Tana Gourmet ||Asiago ||Veneto || || |
|Ahim? ||Bologna ||Emilia Romagna || || |
|Poggio Rosso ||Castelnuovo Berardenga ||Toscana || || |
|El Molin ||Cavalese ||Trentino Alto Adige || || |
|La Bandiera ||Civitella Casanova ||Abruzzo || || |
|Vite ||Coriano ||Emilia Romagna || || |
|I Tenerumi ||Eolie (Vulcano) ||Sicilia || || |
|Dalla Gioconda ||Gabicce Monte ||Marche || || |
|Il Mirto ||Ischia (Forio) ||Campania || || |
|La Peca ||Lonigo ||Veneto || || |
|Il Cantinone & Sport Hotel Alpina ||Madesimo ||Lombardia || || |
|D.One Restaurant ||Montepagano ||Abruzzo || || |
|Contrada Bricconi ||Oltressenda Alta ||Lombardia || || |
|Il Colmetto ||Rodengo Saiano ||Lombardia || || |
|Osteria del Viandante ||Rubiera ||Emilia Romagna || || |
|Lokanda Devetak ||Savogna d’Isonzo ||Friuli Venezia Giulia || || |
|Villa Pignano ||Volterra ||Toscana || || |
Le iniziative degli chef che hanno ricevuto la stella verde saranno dettagliate e presentate sul sito della Guida MICHELIN (guide.MICHELIN.com/it/it) durante il corso dell?anno con la creazione di contenuti specifici.
La Stella Verde ? un simbolo che contraddistingue i ristoratori in prima linea sul fronte della sostenibilit? e pu? essere attribuito a qualsiasi ristorante, non solo ai ristoranti stellati o ai Bib Gourmand. Nell?assegnare il riconoscimento, gli ispettori prendono in considerazione molteplici fattori: la produzione delle materie prime, il rispetto del lavoro e il supporto dei produttori locali, la riduzione degli sprechi, la gestione dei rifiuti, le azioni mirate a minimizzare l?utilizzo delle risorse energetiche e l?impatto della struttura sull?ambiente, la formazione sostenibile dei giovani, sono solo alcuni dei temi.
STATISTICHE GUIDA MICHELIN 2023
Le regioni pi? dinamiche di questa edizione risultano la Lombardia con 7 novit?, seguita da Toscana e Sicilia con 5 novit?, con quest?ultima che sale a quota 20 ristoranti stellati.
Nella classifica delle stelle per regioni, la Lombardia mantiene la leadership grazie ai 59 ristoranti, la Campania si conferma al secondo posto con 48 ristoranti, sul terzo gradino del podio troviamo il Piemonte con 44 ristoranti. Quarta la Toscana con 41 ristoranti , mentre il Veneto ? quinto a con 32 ristoranti ?presenti in guida.
Tra le province, Napoli si conferma prima con 29 ristoranti , seguita da Roma che conquista la seconda posizione con 22 ristoranti ?e, quindi, da Bolzano terza a quota 21 ristoranti davanti a Milano con 17 ristoranti stellati . Scivola in quinta posizione Cuneo con 15 .
Nella classifica dei Bib Gourmand per regioni, l?Emilia-Romagna si conferma al primo posto con 32 ristoranti. Alle sue spalle, la Lombardia (30 ristoranti) sale al secondo posto superando il Piemonte (29 ristoranti), mentre al quarto e quinto posto si confermano rispettivamente la Toscana, con 25 Bib Gourmand, ed il Veneto con 22.
In occasione della presentazione della Guida MICHELIN Italia 2023 sono stati conferiti 4 premi speciali:
- PREMIO MICHELIN YOUNG CHEF 2023 by Lavazza, assegnato Davide Guidara, ristorante i Tenerumi, Isola di Vulcano, Eolie (ME)
- PREMIO MICHELIN SERVIZIO DI SALA 2023 by Intrecci ? Alta Formazione di Sala assegnato a Michael Falk ed Eleonora Corazza, ristorante Apostelstube, Bressanone (BZ)
- PREMIO MICHELIN CHEF MENTOR 2023 by Blancpain, assegnato ad Enrico Bartolini, ristorante Enrico Bartolini al Mudec, Milano.
- PREMIO MICHELIN SOMMELIER 2023 by Consorzio del Vino Brunello di Montalcino, assegnato a Stefano Quero, ristorante Condividere, Torino.
La selezione completa degli Hotel per l’Italia ? disponibile gratuitamente sul sito web e sull’app della Guida MICHELIN che offre oltre ai ristoranti, le strutture e i luoghi pi? unici ed emozionanti in cui soggiornare in Italia?e nel?mondo.
Ogni hotel ? stato selezionato per il suo straordinario stile, servizio e personalit? e pu? essere prenotato direttamente attraverso il sito web e l’app della Guida MICHELIN. La selezione per?l’Italia?comprende gli hotel pi? spettacolari del paese, tra cui boutique intime e di design come Soprarno Suites a Firenze o strutture uniche della nostra collezione “Plus”, come Palm Suite e The Hoxton a Roma. Ma troviamo anche meraviglie architettoniche come Il Palazzo Experimental a Venezia, alberghi diffusi come Sextantio in Abruzzo, hotel ricavati in antichi monasteri come Eremito in Umbria e dimore storiche come Palazzo Margherita in Basilicata di propriet? di Francis Ford Coppola.
La Guida MICHELIN
La Guida MICHELIN nasce in Francia nel 1900. Era una piccola guida che avevano voluto i fratelli ?douard e Andr? MICHELIN, i fondatori della MICHELIN, per aiutare le poche migliaia di automobilisti francesi alle prese con un viaggio che, allora, era spesso avventuroso. Conteneva informazioni pratiche (dove fare rifornimento, dove trovare un?officina, dove cambiare i pneumatici) e indicazioni su dove mangiare e dormire. In Italia, la prima Guida MICHELIN ? del 1956.
La Guida MICHELIN nasce quindi come aiuto per chi viaggia, come ogni prodotto (pneumatici, carte e guide) MICHELIN, e continua ad esserlo.
I rigorosi criteri di selezione, applicati in modo omogeneo in 39 Paesi, rendono la Guida MICHELIN un riferimento nel campo della ristorazione. Gli ispettori MICHELIN operano in modo anonimo seguendo una consolidata metodologia in tutto il mondo e pagano il conto al ristorante, valutando esclusivamente la qualit? della cucina in base a cinque criteri definiti da MICHELIN: qualit? delle materie prime, tecniche di cottura, armonia dei sapori, personalit? dello chef nei piatti e qualit? nel tempo e nell?intero menu. Questi criteri sono rispettati dagli ispettori MICHELIN in Italia, come in Giappone o in Cina e negli Stati Uniti. Ne consegue che la qualit? di un ristorante tre stelle ? la stessa a Firenze e a New York, cos? come dev?essere equiparabile la qualit? di un ristorante una stella a Napoli e a Londra.
Un plauso a Silvano Brescianini, presidente del Consorzio Franciacorta per avere voluto e portato “in casa”? la presentazione della Guida Michelin Italia. (nella foto sotto a destra)
Permette un ballo ? Super evviva!??
Se vuoi diventare un vero Viaggiatore Gourmet, e visitare attraverso il nostro Roadshow tutte le nuove stelle in anteprima entra nel nostro club…?
Scopri il nostro calendario di eventi esclusivi, tra cui molti dei ristoranti protagonisti della nuova guida Michelin 2023.
Stay Tuned! [VG Broadcasting LIVE in full effect]…
L'articolo Ecco le nuove stelle della Guida Michelin Italia 2023 ! #GuidaMichelin #MichelinStar23 proviene da ViaggiatoreGourmet alias AltissimoCeto!.
|[11/06/2022, 20:09] ||My Last Trip to Italy|
It had been a while since I was in Italy, so when the chance came to go, I grabbed the opportunity. This was not a junket, or even a free press trip. Which was fine. Everything I?d seen on social media with regards to those trips showed the same old people. It was as if they had their own cruise line, a semi-circle of acquaintanceship.
No, I was on my own, in a way. I wasn?t alone, but this wasn?t going to be a social event, the kind that junkets have become, especially now that covid resurrections are being lifted.
A word about travel. The world experienced a great disruption in the last three years. It really isn?t quite over. Nonetheless, I?ve witnessed that folks are antsy about getting back to their lives, prior to Covid. No matter how much any of us want it, there is no turning back the clock. And, as well, one really cannot ?make up the time? that one thinks was ?lost.? Now, some folks are traveling with a vengeance, trying to get every last thing in before their ice cream truly melts.
I don?t feel that way. To feel that way, for me, would be a delusion. I am here, right now, just as I have always been. The last three years was an irreplaceable experience, no matter how hard any of us would like imagine otherwise. But there were lessons to be learned.
But to return to the default world of 2019, 2015, or 2000, would be, for me, folly. Not judging others. Just stating my point of view.
That said, travel now is different. So, in many ways, my last trip to Italy was inimitable.
The voyage was effortless, even easy. In this new world we find ourselves in, I was able to travel without much effort. Where I was going there would be no large group, no hype. Just Italy. The Italy I had grown to love, and miss.
The days were sunny and bright, with just a slight crispness to the air. The roads were not crowded, for where I was in Italy wasn?t where the tourists or the influencers flocked to. Would I write about it? I am right now. But the caveat was always not to brag about a place or a particular wine or wines. Or even to let on where exactly I was. It was part of the unspoken code that I was compelled to observe in order to make this last trip to Italy.
So why would I do it? Why did I do it? Why not? Other than this brief recounting, there would be no prideful displays, no gloating over being there and not somewhere else.
The wines? They were red, white, ros?, sparkling, sweet and dry.
The food? It was fresh, locally prepared, healthy and plentiful.
Everything was in balance. Everything was perfect. It was Italy, after all.
But no pictures, no Instagramming or Facebooking. No videos, no tweeting. And no selfies. Just Italy, the Italy that was bestowed upon me for this journey.
It was wonderful. It was personal. It was powerful. And it was authentic.
It was simply, my last trip to Italy.
wine blog + Italian wine blog + Italy W
|[10/30/2022, 21:01] ||Blame It On The La C? N?va|
|from the archives My first time visiting Piedmont was over a generation ago. At the time a winemaking revolution was in its infancy. The Italians had discovered small barrique and higher prices. New wineries were going up. It was the beginning of a cycle that only now is starting to make full circle. It was an exciting era for Italian wines and Piedmont. And they were getting world respect for their wines, like their cousins in Burgundy.|
That initial visit we toured Barolo, Castiglione Falletto, Serralunga d'Alba , Diano d'Alba, Grinzane Cavour, La Morra, Monforte d'Alba and Novello. I also met winemakers and tasted in Neive, Treiso and Barbaresco. Somewhere between Bricco Faset and Rabaj? I got religion. But it wasn?t until several years later that they let me in the church.
It happened when was traveling with a friend who I was buying wine from. He had talked to me about these three brothers and their dad who worked their vineyards between two areas, Montefico and Montestefano. We were on our way to visit them. Their land was called La C? N?va, the new house. It had only been there for several hundred years.
Barbaresco can be a sleepy little place. I get a calmness when there, like this is the perfect place in the world for one of those life-changing naps. I?ve had a few of them in Barbaresco. But the wine is what really has changed some of my ideas about Nebbiolo.
I?m probably not the greatest devotee of Nebbiolo. Maybe it?s my California upbringing, possibly the wines from the South of Italy have influenced me. Perhaps the wines from Burgundy have also shaped my views about Barolo and Barbaresco. Somewhere between my tastes and my expectations is where I have compartmentalized my views about these wines. Nothing like having high expectations for the wines while allowing my palate preferences to limbo, easily, under the bar. It makes an interesting inner dichotomy. But then, we are in the land of Eco, so perhaps this is all part of the expectation of territoriality. I have come to peaceful terms with Nebbiolo.
What does that mean? An example. Recently I was in San Francisco having dinner with winemaker friends and some of their clients. One young lady was there and she was a lively Roman candle of energy. She told me in her Latin accent, ?I reeealllly loooove Nebbiolo.? Apparently, they loved her too, for she was initiated into the Order of the Knights of the Truffle and Wines of Alba. Some kind of big deal. They never asked me. Maybe my secret initiation into the Cavaliere Del Vini Siciliani, way back when, disqualified me. Hmmph.
I asked her why she loved Nebbiolo so much. My understanding from her was that she had decided that it would be a good idea (for her career?) to find an important wine area and concentrate on all the wines from there, a fast-track way to expertise on a subject. Why hadn?t I ever thought of that? I could have saved all kinds of time. Who needed to trek to Salina and visit with Hauner, while he was still alive? What did it matter to carry our babies all across Puglia, visiting winemakers, now long gone? And Abruzzo and the Marche, minor outposts of wine, why would I spend so much time with such unimportant wines? I admit it, I am slow sometimes.
But lately, I have been spending more time in Piedmont, more than I really thought I would. And here is what I am learning.
There is something interesting between these two areas, Piedmont where Nebbiolo is made, and Burgundy where Pinot Noir thrives. Not to say I intend to draw parallels on the quality or style of the wines. Couldn?t care less. But there is something about the winemakers and the people who live in those lands that are curious to me. Biggest difference to me? The C?te de Beaune and the C?te de Nuits are relatively flat, compared to Alba and Barbaresco.For me, in Burgundy, it is all laid out for one to explore and absorb. In Piedmont, there is always a little Bricco around the corner with a secret.
That is what the three brothers and the old father at La C? N?va have been to me, these past thirty plus years. They have been this little covert delight that only a few people know about. Sure, they share land with more famous producers, Gaja and Giacosa. And yes, their star doesn?t shine as brightly in the sky. But for the life of me, I cannot figure out why. The brothers at La C? N?va make a most natural kind of wine, with little or no intervention in the fields. Forget small oak, those are for experimenting with. They prefer large Austrian botte. Their crus are Montestefano, Montefico and Bric Mentina, a gorgeous hilltop red. For Barbaresco production they farm 10 hectares, from which they make a paltry 30,000 bottles. They make joyfully delicious, headache-free, red wine.
I've long stopped collecting Gaja, Giacosa and Giacomo Conterno. I love their wines, but like overly large homes and fancy Italian cars, I don?t spend money on things like that. Maybe it?s because I realize I'll never be as wealthy as folks who can afford those uber-premium items for daily consumption. Perhaps it is because I have been to those mountain tops and don?t have an appetite for that kind of opulence anymore. Or maybe it is because I have found wines from simple and down-to-earth folks who understand what they are making from their land. And that is what I am wanting in my wine.
Or I could just blame it on the La C? N?va, with its magic spell.
wine blog + Italian wine blog + Italy W
|[10/23/2022, 18:59] ||Friendship, Alcohol & Your Best Life|
During the past three years, it seems as if time has slowed down. I know that?s not scientifically possible, but still something has changed. And as the world comes out of its self-imposed confinement, our values have shifted, at least for some of us. In the wine world, and most likely beyond, how we relate to one another, to material items, and our quality of life, they are all intertwined.
Three aspects are occupying my attention of late:
What an eye opener that has been. For one, when you change professions or transition from the working world to the world after, one undergoes a transformation that, like parenthood, there are paltry clues provided. I?ve talked a lot about transactional relationships on this blog, and never has it been more acutely shown to me that I have fewer of those types of relationships than when in the working world. Not complaining, just observing. It?s not like when one is on social media and trying to amass a load of ?friends.? No, this is the analog version, slower, deeper and with less bullshit than the virtual ones. This is where you find out who is really in your corner, not just lobbing a ? for shits ?n giggles.
Recently reading a book by Nina Totenberg, called ?Dinners with Ruth: A Memoir on the Power of Friendships.? Early on in the book she writes:
?Ruth didn?t teach me everything about friendship. I?ve had other wonderful teachers, expected and unexpected. All of them have taught me that friendship is precious, that it involves showing up, that it involves supporting and helping, that it is not always about the grand gesture, but rather about the small one. It is about extending the invitation, making space at the table, picking up the phone, and also remembering. Friendship is what cushions life?s worst blows and what rejoices in life?s hoped-for blessings. It can sometimes be as simple as a hug when the hug matters most.?
I?ve been lucky to have a couple of those friends, especially during the double whammy of Covid and retirement. I?ve also noticed that folks who I thought were my friends, well let?s just say their definition of friendship isn?t probably the same as mine or Nina?s. Unanswered emails and texts notwithstanding, many folks just haven?t shown up. What am I going to do, hound them? Maybe they?re busy. Maybe they can?t be bothered. Maybe their life is so full of other priorities. I?ve resolved to let ?em be, except in cases where my not ?showing up? could be interpreted that I no longer give a shit. I do, but I also know my ice cream is melting. I?m not chasing the impala across the savannah. It?s a fine line.
I never realized just how destructive the wine world was, and continues to be. Recently I was reading about an up-and-coming wine writer and on their ?about? page they noted among their many interests in wine writing and wine tasting that they drank copious amounts of Champagne and Burgundy daily. I did a double take. Really? Not to be virtue signaling here, but it struck me oddly. Copious?
Alcohol is, after all, a toxic substance, and too much of a good thing isn?t always a good thing. I would hope an editor might take that person aside and suggest another word like ?adequate? or ?agreeable,? so as not to suggest that binging on wine daily is an activity we should aspire to.
Still, many of us yearn to feel better. And alcohol, like drugs, and sex, and power, and access, can impart exultance.
While wine has alcohol, it isn?t the reason for loving wine. But try and convince an alcoholic, especially an intelligent and well educated one, to buy into that proposition. To some, it?s simply irresistible.
I have a list in my head of all the people in my trade who died young. It?s a rather long list. Most of them were sudden, like a car accident or a suicide. But those who had an illness, the ones I talked to in their last days, not a one of them would?ve traded a day for a drink. The only copious amounts of anything they wanted were more days, more heartbeats, more life. Not more Barolo.
Your Best Life
These days it?s easy to see our ?friends? somewhere exotic, with a bevy of wine bottles, presenting us with the latest version of their best life. Right now, they?ve finished with their romantic glamping vacations in Phuket and Porto Cervo, and now we?re seeing other folks who are bloodletting their Italian/French/Portuguese/you name it wine country trips. Great food, always with the best friends, in glamorous and serene settings. It?s like everyone has turned into Ali MacGraw and Steve McQueen, and are tanning poolside at The Riviera in Palm Springs in 1969 - having the best sex, drinking the best wine and eating the best food - living their best life.
But even MacGraw and McQueen had to come down to earth from time to time.
Not so on Earth in 2022, where all we see is the bright side of the moon.
Look, we?ve all just been through an epoch that set the world on its side. And it isn?t done yet. Like I recently said, there is some major shit going down every day on earth.
So, I?m not buying into the ?my best life? bullshit. Is it a deflection from the real world, an avoidance? Or, are folks just getting back to their life, as it should be? I?m just not picking up the tab for that version of reality.
So, saying all that, what in hell crawled up my ass, you might ask?
Simply, that I am re-evaluating life, starting with friendships, alcohol and living one?s best life. I want to keep and grow my deep friendships. I want to love wine, but I don?t want it to be my sun and my moon. And I want to explore what life has to offer, but with a mind to the reality that there are those of us, some of them friends, some of them in the wine trade, who don?t have the freedom and the privilege that many of us have in the Free World. I want to be more mindful of their plight and responsive to it so that they too can find a way, someday, to return to their best life, their friendships and their families. And, yes, over a table with fresh and healthy food, and where delicious wine flows again.
wine blog + Italian wine blog + Italy W
|[10/20/2022, 10:21] ||S'adatt Laluce 2013, i suoi annetti se li porta bene|
Gli acquisti nella mia enoteca funzionano circa nel seguente modo: se conosco un produttore e ho gi? apprezzato i suoi vini, di solito non ho bisogno di assaggi preliminari. Lo compro e basta. Serve naturalmente una frequentazione lunga, e comunque tra un acquisto e l'altro, che riconferma il fornitore, ci sono fiere e vari eventi utili per risentire che ha combinato nel frattempo il nostro produttore. Comunque sia, certi acquisti sono tecnicamente riordini, li faccio in automatico, diciamo che mi fido.
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.
? proprio 2013, s?
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.
Quando uno dice "scheda esaustiva"
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.
|[10/16/2022, 22:05] ||Is Italy (and Italian wine) heading towards a catastrophic precipice?|
|Italy MMXXII ~ Quo Vadis? |
Probably not the best headline for a blog in terms of SEO. Maybe better to use ?Italy 2022, and her impending economic, environmental, political, agricultural and social turmoil, following on the heels of the post-pandemic (or is it?) era.? Yes, we have much to consider, starting with the wine grape harvest.
Regardless of the quality or quantity of the harvest, which on its own is worthy of deeper consideration, but taking into account a larger vista in which wine, as an agricultural bi-product, is made with the labor of humans and the energy of technology. Say what?
Fasten your seat belts, folks.
This is complex. So, let us start in the fields. The cost of water, of energy to pump water, or to power the farm machinery, including the winemaking equipment. In other words, the energy demands that are needed to bring grapes into wine, in a bottle.
Word is that everything related to energy will see spikes in prices, thanks to Putin (and Saudi Arabia). Already, anecdotal information is coming out of Italy from folks saying the cost of energy is as much as tripling. That?s electricity to keep the winery machinery running, to keep the white (and other) wines fermenting cool, to keep the pumps pumping, the lights on, anything and everything that depends of electrical generation in order to keep things operating. That?s one aspect.
Along with that, across the supply line, the nurseries that provide the vine material, the barrel makers, the bottle makers, the label and cork makers, the box fabricators, the paper companies, the glue providers, the capsule manufacturers, all are seeing their world shrink and their expenses explode. Expect Italian wine prices, regardless of whether it is a vintage of century or not, to increase dramatically.
White, rose and sparkling wine will be the first we will notice. But those red wines that have to age for 3-4-5 or more years, what about them? Well, the price of borrowing money is going up and to hold onto Brunello or Barolo for years, in this era, will cause those wines, as, and when, they are released, to skyrocket. I?m already hearing from folks in the trade who are telling me that they are being prepared for major increases.
Along with that, stories have come across my desk relating to the price of shipping, which some sources have told me that those costs have stories as much as tripled in cost. So, if the formula (only an example) would be to add $1 per bottle for shipping, now expect $3. A $12 wine won?t become $15, because those costs are added in and then formulated to include those costs in the profit scheme. Think closer to $17-20. And that will be IF everyone in the tiers take a softer approach towards profitability and margins. Yeah, I kinda got wonky on you. Sorry.
Let?s go back to Italy.
Folks there are really worried because they have Russia breathing down their necks, the Ukrainian crisis still very much unresolved and unsettling, and the winds of war are blowing across the planet. Putin is threatening nuclear action. North Korea is popping off test rockets, Turkey is, well, Turkey, and China is also rattling sabers, especially in regards to Taiwan and ?US interference? in their backyard. Israel and Iran and Syria, another powder keg. We can?t even think about Afghanistan or Africa, because the Western world thinks they are of utmost importance, as if we were not the interconnected (and interdependent) world that we have become.
Oh, and Covid is rearing its ugly head with a variant wave (BQ.1 and BQ1.1.) in Italy, France and Germany, among other places, as we head into the colder (and holiday) months.
Meanwhile China and the US are Italy?s growing wine market. Or were, prior to 2020. And while that growth is starting up, with the world economies talking recession (and in the UK, economic depression), that makes it hard for a farmer or a small vineyard/winery to plan their future. Because the future is that uncertain.
I know this all sounds so very dire. That?s because it is.
A winery is having to deal with labor costs, material increases, energy prices soaring, along with a social fabric, in Italy, that is disintegrating. Politically, there appears to be a wave of autocratic leadership that is washing over Italy, along with other European, Asian, Africa, and American countries. Wine doesn?t stand much in the way of amelioration, when there are bigger fish to fry. And the wine lover (dare we call them a wine consumer?) who has less to spend today than they did two years ago, and now it is more expensive, well, let?s just say they aren?t going to get much relief. Save for governments borrowing more money (at higher interest rates) or printing money, to spread the wealth around. And I?m not seeing very much wealth being spread around these days. You either got it or you didn?t, at this point. The bus is small and it is all full up.
So, yeah, 2022 is a great vintage. A big vintage. A wonderful vintage. A notable vintage. So what?
Or maybe the question is, ?So what now?? Back to that old Quo Vadis thingie. Except instead of asking Italy, maybe we should rephrase the question to: ?Earth 2022 ? where in Hell are we going??
wine blog + Italian wine blog + Italy W
|[10/09/2022, 20:01] ||Italy's "Miracle Harvest" for the 2022 Wine Crop|
Get ready, for here it comes! The long-awaited (and inevitable) treatise tsunami over the 2022 Italian grape harvest. Just like the ubiquitous dissertations on the perfect Thanksgiving wine or the vaulted Springtime piece on the gaggle of new ros? wines. Why do we love these so? Too many scribes today are looking for the easy-layout, the slam dunk, the no-brainer, when it comes to content. The 21st century has broken everything, and the internet leads the way, always and in every way. So, let?s get ready for a plethora of boilerplate and an avalanche of clich?, with regards to the 2022 harvest. It will be epic!
Honestly, who even remembers the 1994 harvest? Or the 2011? And what makes the 2022 more special? Oh, right, it?s because we?re here and now and 2022 is the thing, dangling right in front of us, begging the experts (and they are all experts) to pass their judgment and burnish their (s)word upon the producer?s shoulders.
They will talk about the weather and global warming. They will dwell on drought and floods. Of the wind storm that comes up on the peninsula and the maritime breezes. They will not forget to enlighten you about the hillside vines and their exposure to the sun and the wind and the moon and planets. They will blather on about Dante and Petrarch and Veronelli and Parker. They will deliver orations about production and abundance, or lack thereof. They will labor over the journey a sole winemaker takes to make their perfect wine. They will lecture about chemicals, or their revulsion to chemicals. Ditto for technology. And let?s not forget intervention. Every buzzword imaginable will be packed into their reports.
Some of them will charge for it. Some of them will lay it down in front of you for free. It doesn?t matter, they will use similar words and strive for self-importance. For they will identify with the harvest as a reflection of their self-worth. And what will we, the lowly wine drinkers, make of it? What is our takeaway?
Well, I reckon the writers will want us to laud them for their powers of observation and prognostication. For many of them will tell you that when they toured the vineyards in April that they saw, they felt, they knew that this would be the harvest to end all harvests.
Meanwhile, winemakers toil. They pick. Sticky hands, sore backs, sunburn, long hours, sweaty, weak knees. And then they take to crush and press. And wait and watch, sleeping at the winery, because they need to punch down every few hours. Watching their babies incubate and become wine. Away from family, little or no sleep. The occasional shower. No exercise except for the work. Haphazardly eating. Little, or most likely, no sex. All in service of the grapes, the vines, the wine gods.
But yet, we are supposed to worship the writer of the harvest report because they elucidate all that is necessary for understanding.
Like I said, get ready, I can hear them typing away furiously right now, all over the world. You need them to tell you what you need to know about anything and everything that the harvest has wrought.
For now, I?m going to go outside and take a walk in this nice, cool, crisp autumn weather. What will be will be, regardless of the self-appointed tastemakers and wine hustlers proclivity for gab.
I might even open up that last bottle of Lambrusco Sorbara and start up the wood smoker and smoke me some wild, line-caught salmon, indubitably.
I?ll give it to you in one short paragraph, this 2022 harvest:
?After a short, wet spring and a long hot summer, with a little help from the scirocco and the maritime breezes, the harvest of 2022 in Italy will go down as one of the surprisingly greatest in history. ?Definitely the harvest of the decade if not the century!? one independent winemaker in the Langhe exclaimed. In Tuscany, as well, the elderly Montalcino scions noted that they hadn?t seen a harvest like this ?since 1967.? And in the Veneto, Amarone producers were licking their lips over a protracted growth season with ?potentially gobs and gobs of great Amarone to come, nothing like we have seen since 1947.? Not to be outdone the Etna producers amplified the feeling from the peninsula and went one step further. ?We have not seen a wine harvest like this since 1828 ? this is definitely the harvest of the millennial.? So be it. the greatest harvest Italy has ever seen, mark their words.
And if you liked 2022, as they said in Philadelphia and Brooklyn, just wait till next year. It?ll be even greater. Just ask the experts!
|[10/02/2022, 21:36] ||When an Italian Takes to Drink|
Normally, most of us find it inconceivable to come upon an Italian with a drinking problem. Wine, and to a lesser extent, beer and spirits, have been an integral part of the Italian table. Moderation was something my Sicilian grandfather instilled in me as a young boy. I rarely saw anyone, at our family gatherings, mildly drunk or otherwise. It just wasn?t a thing, alcoholism, in our family or our Italian culture.
And then, we moved to the desert when I was a kid, and we lived across from an Italian family. The husband was a screen writer, although his wife once told me he was a gofer for a famous television producer. He always seemed to be hanging around the house when he wasn?t out running errands, or as he liked to say, polishing up a script. Actually, what he was really good at was polishing off a bottle, night after night. He was harmless enough when he was sauced up, as long as he wasn?t behind the wheel. But I saw, first-hand, how an alcoholic functioned in his world. And it wasn?t pretty.
It is no small thing, when an Italian takes to drink. In my travels in Italy, over 50 years, I?ve witnessed little, if any, examples of an Italian for whom alcohol have gotten the better of them. Americans, well, that?s another story. Countless times I?ve dragged besotted colleagues to their room and dumped them in their bed, dead drunk. How, I asked myself, did they get that way? I was with them the whole evening. I'd had my share of wine, but it didn?t waste me.
I remember this one person. They were highly intelligent, with advanced degrees. Loved all things Italian. But once they landed at the airport, they couldn?t wait to get their drink on. Often, when they?d be further from the city and the urban gendarmes, they'd pull out a doobie, and enhance their intoxication with another level of bliss. Usually, the person would excuse themselves early and stumble back to their room. So much for enlightened conversation.
Alcohol abuse has destroyed families and friendships, yet the Italians, historically have dodged that bullet. Why, I ask. And is that really the case now? In this age of Covid, when so many people have been sequestered and sheltered, with access to anything just a delivery away, with any number of temptations, are the Italians still stalwart in their temperance?
Our neighbor was a casualty. And several of the Italians who came over in the 1970?s, on the cruise ships, who eventually married here and stayed and opened up restaurants, some of them didn?t escape the temptation of the easy flowing wine tap. They worked long hours, had little social (or family) life outside the restaurant, and at the end of a fast lunch or a long dinner rush, they just wanted to kick back and mellow out. I get it. But I?ve lost a couple of them along the way.
Just like my erstwhile colleague, who couldn?t wait to get their drink on, so too, my Italian friends, far from home, succumbed to enslavement by intoxicants ? beer, wine, whisky. Sad.
Recently at lunch, with one of my non-transactional friends (i.e., a genuine chum) we got to talking about what would happen if someday a doctor said either of us could no longer drink any alcohol due to a physical condition.
?It would depend on the severity of the malady, but I would be inclined to temper the doctor?s advice with regards to the situation I was finding myself in,? my friend said. ?If I was a goner, I probably wouldn?t stop drinking wine, as my condition would be terminal. But if my life would be better for it, and my condition would improve, if I stopped, I?d do it in a New York second.?
I thought about my response. Simply, if someone told me I had to stop drinking wine, I?d say, ?OK, but that ginger kombucha, you?re not taking that away from me.? I had an alternate and a plan, a contingency.
I probably won?t be needing to, but I contemplated a life free of alcohol. And it brought up the Second Noble Truth of Buddhism ? the root of all suffering is desire. I could give up wine, but could I give up wanting it?
Wanting it would still impart suffering from an affliction that could be worse than the diagnosis the doctor made, which put into motion the whole thing about quitting alcohol.
And then, something inside me said, ?Keep it simple.?
I was going down a rabbit hole.
I was missing something that I hadn?t given up. I like wine, sometimes I even love wine. But I can live without wine.
Is that cultural? Or is it behavioral?
However we parse it out, what is it about the Italian culture that has allowed it to create and enjoy these amazing gifts from the earth, yet, not become obsessed and hooked on them?
And what is it about so many Americans, young and old, highly intelligent ones too, that wine, this intriguing intoxicant, gets the better of them?
wine blog + Italian wine blog + Italy W
|[09/30/2022, 16:39] ||Tappo a vite tutta la vita|
In questo post Ernesto Gentili ritorna su un tema mai abbastanza insistito, l'utilit? del tappo a vite per avere vini esenti da imperfezioni, anche minime, che il sughero non riesce a garantire. E per dirlo con la forza che il concetto merita, Gentili aggiunge che:
?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.
|[09/25/2022, 20:27] ||Eataly taken over by a global private equity conglomerate? Say it ain't so!|
Recent news from abroad has it that Eataly has had a change of ownership. Investindustrial, headed up by Andrea Bonomi, has acquired 52% (majority) share for about $200 million. Not a ridiculous amount for a concept that started almost 20 years ago.
Now, according to the website, Grocery Dive, Eataly is in ?more than 40 locations in 15 countries including eight flagship stores in North America and 16 franchise stores across Europe, the Middle East and Asia.? Quite a jump from their initial shop in Northern Italy.
$200 million seems like a small amount for 40 locations. I wonder how much debt the original company might have piled up. Was that debt erased? Who, if anyone, walked away with millions? What changes will come about? Expect more expansion, and expect the Bastianich family will sell their shares, as part of the deal (as per The Financial Times).
In 2007, I?d heard about Eataly from friends in Italy, where it was getting some good buzz. It was autumn, and I was planning a wine buying trip to northern Italy. A colleague, who was from Torino, where the very first Eataly opened, suggested we stop in his hometown to visit, see a Juventus game and see Eataly, before heading into wine country. And that was how my fascination with Eataly began.
Since then, I?ve visited numerous Eataly?s around America, New York, Chicago and Los Angeles, to eat, to shop, and occasionally, even sell some Italian wine. I have gotten to know Eataly well. And when I heard the owners were planning on putting an Eataly in Dallas in 2020, in my home town, I was astounded. Why Dallas, when Houston, down the road, was touted as being so much more cosmopolitan and diverse? Why not Seattle, where the Italian wine and food scene thrives? Or New Orleans, which has a mosaic of food cultures (plus the tourism factor) that Eataly would surely dovetail into quite nicely. But Dallas? I was over the moon.
And then Covid hit.
The brass at Eataly went ahead and put it five miles from my home, in NorthPark Center, a beloved (and very upscale) shoppers paradise, even though we were looking at a very uncertain future. But Italy, and Italians, have faced uncertainty at every bend and turn of their history. Something in the Italian DNA sees adversity as a challenge, and banking on resilience to make it through the worst times. I learned that from my grandparents, and my mom and aunts and uncles.
With time to reflect during Covid, I began to envision this long-time connection between Dallas culture and their love for all things Italian.
When I moved to Dallas in 1978, I went to work down the street from the now-Eataly at a then-iconic Italian restaurant, Il Sorrento.
Il Sorrento was the lovechild of Mario and Irene Messina. Mario was creative force, and Irene made sure all the bills got paid, and the money grew. Mario was inspired to create a dining experience in Dallas that was missing. As Craig Claiborne wrote in the New York times about Dallas dining: ?Years ago I would have summed up the restaurant scene here in a phrase: ?Not worth a detour.? There were dozens of barbecue restaurants and places where you could eat Tex-Mex cooking, but these were prevalent throughout Texas.?
Yeah, Tex-Mex and barbecue. Still rocking Dallas. But Mario Messina was a visionary, and he had a dream.
In the Swinging Sixties he started the first of what would be the beginning of the Italian wave of dining. He actually used the word cucina rather than the more popular French word cuisine. He brought espresso (and the machines) to these parts, made his own bread, had his own pasta making room, a wine cellar with female sommeliers (replete with ?uniforms? comprised of short shorts ala Dallas Cowboy Cheerleaders). On and on, tableside service, Caesar Salad and Fettuccine Alfredo made to order, strolling musicians, fortune tellers, lounge singers in a sultry bar setting, bread boys rushing out hot fresh bread (as soon as you finished the one you just got) and much, much more. Il Sorrento was Mario Messina?s grand opus.
It?s long gone, except in the minds and hearts of the dinosaurs who remember how impossible it was to get a decent espresso or a ball of fresh mozzarella. Now, all of that is behind us. And here comes Eataly, gilding the lily of our Italian obsession.
In a way, it was a vindication of all the efforts people in Dallas have given, from Mario Messina at Il Sorrento (whose gravesite overlooks Eataly) to the Paul and Mike Di Carlo (of Jimmy?s, Dallas) and all the purveyors, vendors and lively hearts that got the attention of the folks in Torino for a big little town in the west called Dallas.
|7:00 AM - Mike DiCarlo of Jimmy's in Dallas|
From my initial flirtation in 2007 in Torino to now, 2022, in Dallas, 15 years later we have one in the place I call home, Dallas, Texas. And while my loyalty is to my local retailer (Jimmy?s, first and foremost), I thought it was an exciting thing to see, especially the restaurant side. When I came to Dallas in 1978 from California, I was a stranger in a strange land. This place was starting to look like home, 42 years hence. Better late than never.
Now word comes that a global private equity firm has the reins. Oh, they sent out a press release assuring folks that these changes won?t subvert the mission of Eataly. I?ve worked for family companies and corporations that were ?taken over.? Nothing ever stays the same.
Look at Whole Foods. I?ve seen my local Whole Foods store become transformed from a New Age grocery, which I once recognized, into a company that now stacks White Claw, high and wide, in the aisles.
What might we see in the future from Eataly? Primi Frutti flavored Italian Moscato? Wait, you can already find that stacked at local liquor chains here.
In reality, the local Eataly is looking more like an alter-universe of Italian wine. There is an orange wine section. Attention is paid to small producers. Two friends messaged me recently, with encouraging news of their products receiving great receptions at the Dallas Eataly. Let?s hope that small, independent streak is allowed to continue.
And looking at the shelves, so many faces of folks I worked with over the years. They aren?t just bottles, they are lives, with some of them now in their 3rd and 4th generations. History. Nostalgia? Perhaps. But also, the notion of passing the tradition from one generation to the next.
Eataly is now entering its 2nd generation. What should we expect? Look to Italy for answers about Eataly, I?d say. And right now, Italy is convulsing and undergoing some potentially extreme changes, politically, economically and socially.
Same ?ol same ?ol? I mean, we could say that about Italy, for it knows about disruption. It might even feed on it, grow from it. And likewise with Eataly. I am hopeful. But I don?t have a dog in the fight anymore. I?m sitting on the dock of the bay.
But I like the developments I?ve seen in the elaboration of Italian culture in little ?ol Big D. Finally, I can get a decent espresso, a wonderful gianduja gelato, great Prosciutto, and wonderful mozzarella, both local and from the motherland. Yeah, this is the land of milk and honey. I just hope the good times keep rolling. We need the Italian ambassadors of food and wine. now more than ever.
We will see. As Zimmy said, ?The times they are a changin?.?
wine blog + Italian wine blog + Italy W
|[09/21/2022, 09:36] ||Correlazioni spurie ma non troppo: nebbiolo e pinot nero|
Negli ultimi giorni ho fatto due assaggi ravvicinati, il solito sistema del prelievo di scaffale ("vediamo un po' com'?") per verificare se quel che ho in vendita, per cos? dire, mantiene le promesse. Posto che s?, modestamente, il livello qualitativo delle due etichette in questione era pi? che eccellente, questo raffronto mi ha fatto ripensare ad un tipo di correlazione tra i due vitigni utilizzati, nebbiolo e pinot nero, che tendo a comparare volentieri, pure se queste uve generano vini ben diversi tra loro - al punto che questa correlazione si potrebbe definire spuria, cio? infondata, ma siccome questo sentimento ce l'ho da sempre, cos? senza vergogna, ora ne parlo. E a che servono i blog se non per narrare i fatti propri, ancorch? poco gloriosi?
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.
|[09/18/2022, 20:51] ||Wine, Watches & Cigars ? Is There No Ceiling?|
Recently, I popped into my local grocery store, Central Market, in Dallas. On the wall was a bottle of Ch?teau Pontet-Canet 2016 for $200.00.
On the Rolex website, one of their newest watches, a GMT-Master II ?Pepsi? lists for $10,750 retail, but try and find one new for that price. On the secondary market though, you might be able to find one for twice retail.
I?m reading an article in Cigar Aficionado, and they?re talking about Cohiba Cuban cigars now retailing for over $100.
Before the great disruption event of 2016, you could have easily found a bottle of Pontet-Canet for under $80, still a price most people wouldn?t consider, except for maybe a special occasion, and well above the price I remember seeing the 1982 stacked in my local Safeway (for $12.99!). A Rolex, five years ago you could have gone into a local AD (authorized dealer) and picked one up, at retail. Still a pricey proposition, but reachable for folks with the means. And that Cohiba Splendido? Well, in Canada or Italy I saw them for about $10, back in the day. Still, a pricey smoke, but not a C-note!
Something is out of whack. Are we living in a world exclusively comprised of billionaires? Is there no ceiling on these consumer items? Have we all gone mad? Where in hell have we landed? Is there a way off of this planet?
I have my science fiction dystopian theory about this which I will share. Sometime in the summer of 2016, around July or August, Planet Earth, traveling through space, drifted through a cosmic cloud that caused half of the people to lose all sense of order in their daily lives. Politically, socially and economically. Around the time Covid arrived on the scene, we were so topsy-turvy as a people, nothing seemed to be out of the ordinary anymore. And along with Covid came disruption of goods and services. People started walking away from jobs, relationships, you name it. We found ourselves in uncharted territory.
Meanwhile, the earth keeps turning, and people try and piece back their lives, put the puzzle back together. And then we look up find ourselves looking at wines costing $200, watches costing $20,000 and cigars costing $100. Something?s gotta give.
The good news is, you can still find terrific wines for under $20, really nice watches for under $500 and eminently enjoyable cigars for $5. Maybe not the 1% of the 1%, but who among us belongs to that club? Or would even want to be?
The thing is, for many of us, wine and watches, and to a lesser extent, cigars, are everyday items. Common things. Something that we think are within our grasp. But when they start becoming unattainable, even for folks with a little money in their bank accounts, what is it saying about who we are as a people?
I know, for my part, I can just limit my cravings, or eliminate them altogether. But those expensive items won?t just go away. In fact, they are in short supply. Good luck obtaining a Submariner at your local Rolex store. Or a Cohiba cigar from Cuba. Or a Screaming Eagle from Napa. But someone out there has the money and the ?connections? to find and buy, and hopefully enjoy these stratospheric consumer goods.
Italy has some of that. But Italy hasn?t built their brand on the premise of rare and unavailable. Oh yeah, you can look for, and find, a bottle of Soldera. And you will pay dearly for it. But Italian wine doesn?t orbit around that sun. For lack of a better term, the Italians have ?diversified their portfolio.?
I?m happy about that. Our French cousins, especially in Burgundy and Bordeaux, have arrived to a place where wines we once drank, even when we were young and broke, are no longer accessible to folks, who are now more mature and well-heeled. And they sell everything they make! But where?s the fun in seeing your wines become captive to a culture aroused by a fetishism of rarity. They?ve become a wingless bird, a rara avis. Prisoners in a wine cellar, seldom if ever to see the light of day, the warmth of the dinner table, the comradery of friendship and family. I couldn?t imagine an Italian wine like this, in my world. It would be barbarous.
I reckon much of this is built upon the sand castle of prestige and privilege. Folks want to be seen as being ?in,? and having the means to show it. All ?A? side, no ?B? side kinda thing. Italy has some of that status addiction, but when it is all said and done, Italians want to have a good time. They want to open the bottle, brandish the Cartier and smoke the robusto. Italians want to enjoy their life, not lock it up in some closet, safe or humidor. They find a way.
America, on the other hand, will we find a way? Or our way back? It might entail going forward through an inferno. I feel it. I see it. We?re living in a time unlike anytime I?ve seen in my lifetime.
Will we make it? I really don?t know. But I do know it won?t be because Italy has made it impassible and futile to move forward, at least with their wines. And thank the good graces for that. Gratitude for the obtainable, the experience made available. The gate unlocked; the door open. The table set. The wine ready. For all. Thank you, Italy.
? written and photographed by Alfonso Cevola limited rights reserved On the Wine Trail in Italy
wine blog + Italian wine blog + Italy W
|[09/11/2022, 19:21] ||A World Without Italian Wine|
Who among us could imagine a world without wine from Italy? Well, I?m sure there are those teetotalers who have and do. And there are those for whom alcohol is an addiction, and they as well could, and should, imagine such. But for those of us who are not controlled by alcoholic urges and for whom wine is a safe and healthy accompaniment to our meals and our friendships, wine no longer from Italy is unthinkable.
But not impossible. With threats from global climate change, changes in animal migrations, land wars, and general convulsive nature of our world, could Italian wine be wiped off the face of Earth?
In fact, a world without Italian wine existed for much longer than a world with it. Millions of years, billions. And Italian wine, how long have we had it, maybe 5,000 years? So, it?s not like it has been a permanent thing on the planet. But most of us live in the here and now, where we live our lives, and trouble ourselves little with the before and after of things.
Nothing is forever.
So, will there be Italian wine in 5,000 years? Will there be an Italy? Will Earth still foster human life? Will any of us ever know? Why should we care?
I look at the family tree of, say, the Antinori family, who have been around for 26 generations, 600 years, 8% of the time Italian wine has been around. They are invested in the past as well as the future. It?s part of their living legacy. But those of us without the history, the tree and the patrimony might struggle to see the why of it. Why should we care?
In short, Italian wine is a gift from the earth to her people. And her people have made it into something greater than how it came to be, originally. It is a thing humankind has done that is good and hearty, full of life. It is joyful and it is a cause for celebration. It is an everyday thing as well. It is mundane and it is extraordinary. So, if it were to be wiped off the face of Earth, many of us would see it as tragic and heartbreaking.
But life would go on, without wine, without humanity.
|Photo courtesy of the winery|
I say this with a simple wine in mind that I had the other day. It was a white wine from Piedmont, a Gavi ?Cristina Ascheri,? from Cantine Giacomo Ascheri. Gavi, at one time, was considered one of the greatest white wines in Italy. But fashions change and trends emerge. And everything circles around, usually, over and over. And now Gavi is cycling back into favor among people who still appreciate well made wines. This wine is simply delicious. It beckons one. Delicate. Assertive. Savory. Dry. Rich, even. Lovely wine. A world without this wine would be a sadder place. I don?t want to live in a world without wines like this.
Everyday another wine tugs on me. ?We don?t have a lifetime for you to wait,? they call to me. The ones in the cellar are even more blunt, ?Open me, you bastard, I?ve been sitting in this cold, dark place for 20 years. I?m ready goddamnit!? A Nebbiolo, doubtless.
The Sangiovese ones are outspoken in the only way something from Tuscany can be. One Chianti exclaims, ?I may not be a Brunello and some of you might think I cannot age, but don?t waste me any longer. I?m ready to go ? wake up, get in here and take me out of this place!? Yes, a world without Italian wines would be so much more boring than it is now.
Oh, they don?t talk to you? You think I might be a little batty? Perhaps. Or maybe this silverback has learned to listen to his cellar mates. They don?t talk to you? I?m sorry, what you are missing out on. Take it from me, they talk endlessly, chattering all through the night, knowing that they have one function to fulfill, and that is to escape the confines of the cork and bottle in which they are imprisoned.
Yes, what a world it would be, a world without Italian wine. But not any world I care to live in. How about you?
wine blog + Italian wine blog + Italy W
|[08/02/2022, 15:32] ||Rossese di Dolceacqua, se 50 anni vi sembrano pochi|
Il penultimo fine settimana di luglio 2022 me lo ricorder? per il caldo africano, come molti di voi, e per la ricorrenza festosa dei 50 anni dalla DOC del Rossese di Dolceacqua. Il 22, 23 e 24 luglio nonostante la calura torrida (s'? capito che faceva caldo?) nell'ameno paesino della Val Nervia ci sono state una serie di iniziative (cene, convegni, spettacoli, banchi di assaggio) che hanno degnamente ripercorso un periodo storico apparentemente lungo, ma comunque parziale: il Rossese a Dolceacqua ? un fatto ancora pi? risalente dell'et? della sua DOC. Questi racconti, narrazioni, storytelling - fatemi essere contemporaneo - hanno accompagnato queste giornate, assieme ai numerosi assaggi, quindi insomma non ci si lagna anzi grazie ai produttori di Dolceacqua che mi hanno invitato, manco fossi un influencer che danza su TikTok. E come direbbe pseudo Dante: per trattar del ben che vi trovai, dir? delle cose che vi ho scorte.
Lo stato di molti assaggi (ad una cena)
Si dice sempre, non si pratica mai abbastanza: il vino si valuta a tavola. Per dirla bene, chi sa e chi ricorda cita Sangiorgi, "il vino ? il ministro della tavola". Abbinato a preparazioni local estreme (tipo capra e fagioli), oppure a piatti delicati, il Dolceacqua dimostra una versatilit? di abbinamento che non ? facile trovare in altre denominazioni. A questo aggiungo che i numerosi assaggi hanno da subito presentato produttori altrettanto numerosi accomunati - e questo secondo me ? rilevante - da livelli qualitativi costantemente alti, e vale pure per etichette meno note: per fare un semplice esempio, Maixei ? una realt? cooperativa che produce tra l'altro Dolceacqua, e pure la cantina sociale non sfigura, anzi, mette nel bicchiere un rosso convincente, succoso, con la tensione e leggiadria tipica. Se mi passate il momento sciovinista, se sei enofilo e sei ligure non puoi che essere contento di verificare tutto questo.
La sala del convegno
"No, il dibattito no!" (Pseudo Nanni Moretti)
?Il Rossese di Dolceacqua: ieri, oggi, domani? - Conferenza presso la sede dell?ex Comunit? Montana, recita il programma di domenica mattina. Uno cita Nanni Moretti per un fatto politico, siccome la conferenza ha visto, purtroppo, una folta apparizione di personalit? politiche regionali e nazionali, sulle quali chi scrive dovrebbe evitare di mugugnare per non apparire il solito guastafeste. Ma siccome io non so bene evitare questa, diciamo, funzione, devo dire: era meglio farne a meno. E non mi riferisco ai sindaci, che sono comunque rappresentanti politici che col territorio, per la loro funzione specifica, hanno a che fare. Mi riferisco ai capataz che hanno infarcito lunghe prolusioni di supercazzole come "fare sistema" e altre vacuit?. Soprattutto, hanno evocato concetti difficili da maneggiare, come un supposto salvifico enoturismo di massa che, credetemi, collide con una DOC prodotta in quantit? omeopatiche, su un territorio ristretto, in una regione in cui le infrastrutture che dovrebbero veicolare queste masse sono patetiche: sulla qualit? disastrosa delle autostrade liguri c'? una vasta letteratura che spazia tra la fantascienza e il surreale, ma niente: si deve per forza indicare negli spostamenti massivi un tipo di veicolo promozionale decente, lasciando fuori dal discorso un'altra parolina, sostenibilit?
, che potr? essere utilizzata comunque in altri ambiti, con voluttuosa abbondanza. Vabb?, arrivati a questo punto della lagna uno dice "ma parliamo di vino che ? meglio", ed in effetti la conferenza ha avuto pure momenti di notevole interesse, per esempio quando Matteo Gallello (autore su Porthos
) ha parlato della versatilit? di abbinamento del Rossese di Dolceacqua di cui sopra: dalla cucina locale, alle preparazioni semplici fino a quelle pi? complesse, citando anche cucine orientali e/o etniche.
Per chi lo desidera, ed ? dotato di spirito di sacrificio, ho caricato su Youtube il video intero della conferenza
, peraltro scippato dalla pagina Instagram degli organizzatori ma io continuo a preferire YT, sono antico.
Ma parliamo di vino che ? meglio
Nel pomeriggio di domenica, sul tardi quando il calore era meno africano, in piazza a Dolceacqua c'erano un bel po' di tavoli di assaggio, con un buon numero di produttori, qualcuno anche poco noto e a me sconosciuto. ? il genere di dettaglio che aumenta il mio interesse. Dopo aver assaggiato tutti, modestamente, potrei fare, anzich? una lunga serie di appunti di degu, una specie di stato generale del Dolceacqua, sotto forma di classifica. Nel senso che: c'? un nocciolo duro di produttori, sempre quelli, che per me rappresentano l'eccellenza. Diciamo i primi cinque della classifica. C'? il gruppo degli inseguitori, altri cinque, che stanno facendo un ottimo lavoro. C'? un terzo gruppo, di nuovi, giovani, outsider, troppo piccoli per uscire dall'area produttiva, che lo stesso mi facevano dire ad ogni assaggio: ma che bravo, questo.
L'allestimento in piazza/1
L'allestimento in piazza/2
I soliti bravi
Terre Bianche aveva il Dolceacqua classico 2021 che ? riuscito, cosa per me alquanto strabiliante, a superare (forse) il mitico 2020 che venne prodotto usando anche le uve dei cru. Veramente un assaggio notevolissimo. Maccario Dringenberg forse non serve nemmeno presentarla, ? una specie di rassicurante certezza. Non esiste una nomeranza
di quest'azienda che mostri mai anche un vago cedimento, l'esecuzione ? perennemente precisa e giocata su quel mix di nettezza e fisicit? che definisce questa DOC unica e desiderabile. Ka' Mancin? ? tra i miei preferiti perch? - nel fare vini pur diversi dai primi due citati - ? capace di inserire un profilo di personalit? unicissimo che si ritrova nel bicchiere: un rosso zergo, appena burbero, e ugualmente succoso, dalla bevuta invitante. Lo stesso discorso si potrebbe fare per Testalonga Perrino, azienda stracult per la risalenza produttiva (il signor Nino Perrino ha cominciato a far vino ben prima della DOC) e stracult al cubo per la difficolt? a trovare in giro quest'etichetta, prodotta in quantit? sempre troppo basse rispetto alla richiesta. Il vino peraltro ha una tensione tutta sua, pi? terra che frutto, e poi carne e sangue. Da bersi nella maturit?, meglio, e del resto il banco di assaggio gestito da Erica Perrino ha consentito di sentire annate un po' indietro, e che festa, difatti. Tenuta Anfosso continua a dare prove notevolissime col Poggio Pini, ma in realt? era sufficiente l'assaggio dell'ultima annata del suo Rossese classico per avere subito la misura di un produttore arrivato, nel senso buono del termine intendo, cio? affidabile.
Anfosso e le sue etichette
Quello che restava di Perrino, alla fine
Giovanna Maccario e un magnum di Sette Cammini
Qui devo andare un po' pi? veloce se no mi esce fuori Guerra e Pace (e inevitabilmente qualcuno lo devo tagliare) ma ci sono alcuni produttori che stanno mettendo in giro delle vere delizie, ogni anno che passa un po' di pi?. Applausi quindi per Mauro Zino con un Superiore Peverelli 2019 dritto e serissimo. Oppure Roberto Rondelli che con Arenaria 2021 prosegue nel segnare la via per la definizione del suo Rossese, coerente. Un altro 2021 memorabile, e piacevolissimo, ? quello di Foresti, altro produttore che sta crescendo a ritmo sostenuto. E Gajaudo col Luvaira 2019, scusate il cru pazzesco verrebbe da dire, pure ben giocato col legno che qui a Dolceacqua pare sempre un'arma a doppio taglio. In coda ri-cito Maixei, esemplare cantina sociale che con cose come il Barbadirame Superiore 2019 mi fa pensare che, quando anche la cooperazione esprime risultati cos? alti, ebbene vuol dire che la denominazione intera ha raggiunto livelli encomiabili.
Il Peverelli di Mauro Zino
Arenaria by Roberto Rondelli
"Luvaira", fa sempre piacere leggere questa nomeranza
La bella etichetta di Maixei
Attenti a quelli l?
Adesso vi piazzo un paio di nomi, poi fate voi. Azienda Agricola Caldi, ettari tipo uno o due, assaggiato Superiore 2020 e Classico 2021, da comprare al volo. Piccolo problema: vino non ce n'?, quel poco ? venduto localmente ad aficionados (e qui ometto gli improperi dell'enotecaro). Ascari col Dolceacqua 2021 promette benissimo, considerando che ? poco pi? che un giovane esordiente, quindi again da tenere d'occhio.
Le etichette molto classiche di Caldi
Ed ecco il giovane promettente
Gran finale, in giro per vigne
Luned? mattina, camminata per Posa? e Luvaira in compagnia di Giovanna Maccario. Potrei ripetere che faceva caldo anzi caldissimo, ma arrivati lass? c'era chi, come il signor Dringenberg, in vigna ci stava lavorando, e allora che faccio: mi lamento, io, che facevo il turista? Del resto vedere quei cru storicissimi e prestigiosi con la guida di Giovanna ? stato un fatto glorioso - che in fondo non era nemmeno cos? caldo, a ripensarci. Come direbbero quelli bravi, ora facciamo parlare le immagini, e da Dolceacqua ? (quasi) tutto.
Il mare ? l? dietro
I terrazzamenti con la pietra a secco
Altri terrazzamenti tra i filari
Alcune piante che soffrono la siccit?: quest'anno altrove l'azienda ha irrigato a goccia
|[05/12/2022, 09:55] ||Della lenta fine di Facebook (sempre troppo lenta)|
La mia aziendina, come ogni aziendina che si rispetti, ha una pagina Facebook. Non ne sono molto contento. Potrei parlare per ore della cattiva qualit? di quel social network - non che gli altri siano meglio, ma Facebook ? ormai da tempo il peggio del peggio. E nemmeno mi dilungo sul perch?, basterebbe leggere (o ricordare) le mille vicende al limite dell'intollerabile, dall'uso degli algoritmi che tendono a far uscire fuori il peggio delle discussioni a Cambridge Analytica, oppure le pubblicit? demenziali. Fatto sta che, per quanto riguarda il mio profilo personale, l'ho abbandonato da tempo e con notevole piacere, quel che forse avete letto in giro ? vero: se mollate Facebook guadagnerete tempo e salute mentale. E' anche il mio consiglio, adesso, e voi vedete un po'.
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.
|[05/02/2022, 14:21] ||Corsi e ricorsi: il mio prossimo corso di degustazione inizia tra poco|
Se io fossi attento all'ottimizzazione dei motori di ricerca dovrei titolare "Corso di degustazione in enoteca" e basta, ma siccome mi piace troppo essere zuzzurellone, si gioca con le parole.
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?).
|[04/19/2022, 09:06] ||Sul vino naturale, e sulla tecnica d'assaggio|
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.
|[03/03/2022, 09:59] ||E stavolta si chiude per un mesetto almeno|
Chi l'avrebbe mai detto che avrei appeso un cartello cos? verboso, tanto lungo che pare un post? Per? ci tocca, siccome marted? 8 marzo si parte per una simpatica operazione di protesi totale del ginocchio, in quel di Novara, nientemeno (un posto pi? lontano non c'era, per questo scalcinato SSN). Quindi ecco la comunicazione di servizio: da marted? 8 marzo l'enoteca ? chiusa, e riapre boh, non so esattamente quando: tra ricoveri e riabilitazione ci vorr? almeno un mese.
Si tratta di una cosa che rimandavo da molto, conseguenza peraltro di un vecchio incidente al mio ginocchio destro - anzi, siccome i blog hanno memoria perenne (mica come quella fetenzia di Facebook) questo ? il post che narrava l'evento traggico (due gi), che in definitiva ? all'origine dei fatti odierni.
Domani, che ? venerd? 4 marzo, sar? gi? assente per visite preliminari. Ultimo giorno in cui resto aperto ? sabato 5 marzo, a bottega io stappo qualcosa, semmai chi passa beve con me. Resta la posta elettronica e Whatsapp per comunicazioni veloci, e ci si rivede, prima o poi.
|[01/18/2022, 09:54] ||Si fa presto a dire nebbiolo|
E' marted?, si torna dalla gita aziendale per vigneti del fine settimana. Domenica e luned? sono trascorsi veloci, tra una cantina e l'altra, e questa volta la meta era la Langa dei Barolo e Barbaresco. E' stato un ripasso molto utile, anche, per ridefinire un concetto probabilmente mai abbastanza ripetuto: il terroir fa la differenza. E non mi riferisco tanto al generico concetto di territorio langhetto, quanto proprio alle microzone, quello che in termine tecnico si chiama Menzione Geografica Aggiuntiva e in Francia si chiama cru, cio? il nome della vigna, della micro particella che a parit? di vitigno (si parla di nebbiolo) ogni volta ? in grado di restituire un vino profondamente diverso a seconda della particella.
Gli assaggi con Francesco Principiano, in cantina
In effetti si fa presto a dire nebbiolo - come quando uno entra in enoteca e dice: dammi un nebbiolo. Certo, quale? Come lo preferisci? Fresco e giovanile, scattante e beverino, o magari complesso e austero? Perch? basta poco, bastano poche centinaia di metri e un versante, una riva, con una diversa esposizione e suolo: tutti fattori che generano vini molto distanti tra loro, nella percezione e nell'assaggio. Poi certamente influisce lo stile del produttore, cio? il progetto di vino che il produttore ha in mente, e che assieme al terroir compone quel che versiamo nel bicchiere.
A questo proposito basta confrontare due vini con stessa denominazione e annata, da due vigne diverse, ed ecco fatto: due vini totalmente differenti, e comunque notevolissimi, in ragione dell'assaggio. Quindi cominciamo il tour.
Le due etichette di nebbiolo Principiano
Langhe Nebbiolo 2020, Giuseppe Principiano
Siamo nel comune di Monforte, area Barolo, e questo nebbiolo ? in sostanza il vino cadetto dei poderosi Barolo aziendali. Ha esattamente la tensione e il vigore di quell'uva, di quel terroir, esibisce un bel tannino fiero e quella specie di immediata soddisfazione che ti fa dire: eccolo qui, il nebbiolo da Barolo. Solo affinamento in acciaio, ora al naso ha un floreale molto invitante e un'eleganza nobile, compassata. In enoteca costa 14 euro (ma ? una specie di offerta momentanea, direi di accorrere, ecco).
Da Principiano assagger? anche la versione affinata in legno dello stesso nebbiolo, vendemmia 2018 - qui la maturit? ha aggiunto ulteriore complessit? e finezza. Si tratta di una curiosa versione dedicata, precisa il produttore, quasi esclusivamente al mercato straniero. Manco a dirlo, ne ho voluto un po' per me, e in enoteca cosa sui venti euro.
Il vigneto Montestefano, fuori dalla cantina di Teobaldo Rivella
Langhe Nebbiolo 2020, Serafino Rivella
Di Rivella scrissi annorum fa su Intravino. Qui ci troviamo nel comune di Barbaresco e soprattutto siamo in pieno cru Montestefano, uno dei vigneti storici dell'area, famoso per dare nebbioli possenti, profondi, dalla longevit? pazzesca. Otto mesi di legno grande per un rosso quasi cupo nella sua austerit?, forse ? la suggestione dell'assaggio ma ci trovi la terra che sa di tartufo, i capperi, la menta, e la frutta nera arriva dopo un bel po' - e in bocca ? solenne, maestoso, ha la grazia voluminosa dei grandi. Il prezzo in enoteca, 34 euro, riflette la microproduzione (due ettari in totale) e comunque lo stellare livello di artigianalit? che ? tipico di questo produttore cult.
Piccoli produttori, piccole cantine: quella di Rivella, per esempio
In conclusioni vini molto diversi, anche nei prezzi come si vede, ma tutti molto adatti a rappresentare le infinite sfumature di qualit? che pu? raggiungere questo vitigno. Si torna a casa con la percezione precisa di aver solo sfiorato questa complessit?, e col desiderio di tornare, per studiare ancora un po'.
|[09/04/2018, 07:01] ||Guide for Choosing a Good Dentist|
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.…
|[08/26/2018, 05:19] ||Six Hints to Choose the Best Drug Rehab Nj|
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.
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.
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.
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.…
|[08/23/2018, 14:03] ||Coming up With a Weekly Meal Plan|
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.…
|[08/22/2018, 16:17] ||Facts About Provillus|
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.…
|[07/07/2018, 03:48] ||Factors to Consider When Choosing Pet Food|
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.
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.
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 …
|[07/06/2018, 11:45] ||Do You Need Massage Therapy?|
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.…
|[06/19/2018, 04:16] ||Tips for Finding and Knowing the Health Status of a Pet|
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.
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.
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.
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.…
|[05/22/2018, 09:51] ||Best Drug Rehab Treatment Facilities|
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.
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.
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 …
|[05/16/2018, 19:52] ||Healthy and Scientific Ways to Lose Fat|
There are a variety of ways to lose weight, some of them proven to be unhealthy and unscientific. The quest of losing fat to attain than awesome and appealing physique might not be easy and shouldn’t be made rapid, patience is key for such a quest to prevent possible health impediments.
Besides commonly known fat loss procedures, science is actively innovating new, simple and healthy ways of losing fat. Losing fat through the intake of healthy supplements is one scientifically proven way that has no side effects. Ultra-Omega Burn, as explained via Ultra Omega Burn Review is one good supplement known for faster and healthier fat loss. Besides supplements, there are other various healthy and scientific ways to lose fat.
Reducing Sugar and Starch Intake
Both these food types are a huge impediment to a lean appearance. They highly contribute to fat formation inside the body and so shouldn’t be taken in huge amounts during your meals. Starch is another name for carbohydrates and is a food type used to produce energy in your body. When that energy isn’t well-utilized, fat from the body doesn’t get used up and so continues to add up. Such food types should mostly be taken if you are an active person who works intensely on a daily basis. Either way, too much of both these food types is not healthy to your body.
Lowering carb intake also lowers the levels of insulin in the body. This prompts the kidneys to shed off more sodium and excess water from the body reducing unnecessary water weight and bloat.
Eating a Balanced Diet
For a nutritional and healthy diet, it should contain the three main food types, a fat source, a protein source, and a low-carb source. A meal containing all these components is considered to be balanced and is recommended to help in reducing fat in the body.
There are a variety of sites explaining the examples of foods falling under each category and which of the food is more nutritious. Make sure your meal is balanced for optimal nutritional balance in the body.
This is one of the oldest methods to lose weight. People adapted to this method because of its uniqueness and fun. Exercising is a method that has a significant influence on one’s physique. You should create a regular gym schedule that suits you. It’s not advisable to adapt to one’s mode of exercising because people have different energy levels. Instead, you can strive to match someone you admire exercising. This gives you morale, and after a short while, you’ll start noticing the change in your body. Hiring a fitness instructor is also another good alternative because of their expertise. They are fitness professionals who work conveniently with your schedule to help you attain the optimum results that you wouldn’t achieve on your own. They have the expertise to understand your fitness viability, something you maybe can’t notice by your own.…