Franciacorta! The Champagne of Italy!

Franciacorta! Ever heard of it? Franciacorta is a sparkling wine from the Province of Brescia (Lombardy) with DOCG status, located on the hills located between the southern shore of Lake Iseo and the city of Brescia.

Where’s that? Italy. The top of the boot in the center; in between Piedmont and The Tre Venezie.

If you’re drinking a bubbly from Italy, there is a very strong chance that bubbly is Prosecco, but did you know that there’s another bubbly called Franciacorta, and has more like Champagne than Prosecco?

Honest! And it’s growing in popularity.

The still wines from Franciacorta have ancient traditions and documented in Brescia City council books as "Franzacurta" as far back as in 1277. The Middle Ages! But the sparkling wines are new and only been made since 1961. Prosecco as we know has been around for hundreds.

The difference between Prosecco and Franciacorta is the way each of the wines is made.

In the case of Prosecco, is made using what is known as the Charmat method. It’s a faster and cheaper way to create quality sparkling wine. In this method, the wine is transferred from its first fermentation vat to a large sealed pressurized tank where it undergoes secondary fermentation to create the carbonation. Then the carbonated wine is bottled and shipped to market. The result is a wine that is bubbly with delicious hints of fruit and freshness.

Franciacorta, on the other hand, is made the exact same way winemakers in France make Champagne.

The Method Champenoise or the Traditional Method, Franciacorta receives its bubbles by allowing a secondary fermentation to occur in the bottle. During this fermentation the CO2 (Carbon Dioxide) that’s created is absorbed into the wine, it does not escape and creates the bubbles we’ve come to love in Champagne. This process also usually means the wine is drier with a yeastier and less fruity character than Prosecco. This process of “sur lie” aging is what many say makes wines made in this method more complex.

Furthermore, there is another major distinct difference between Prosecco and Franciacorta. It’s the grapes used to make each of the wines. In Prosecco the grape is Glera, a white grape that has been grown in the Veneto and Friuli regions for hundreds of years. It’s a grape with high acidity, which makes it perfect for bubbly.

Franciacorta uses Chardonnay, Pinot Noir and Pinot Blanc, which are the grapes also used to make Champagne. Just like Champagne... Franciacorta — it’s the name of the wine and the name of the region where it’s made Just like Champagne... it's a warmer region than the chilly Champagne region, so the grapes are riper and fuller, which results in a wine that is not as racy and/or have the minerality that the Champagne region does. It’s a rounder profile but with the the designations for dosage exactly like those in Champagne.

Do the differences really matter? Only if you try them and enjoy how one, or both, taste.

Seek it out.

2018 Bordeaux Futures - it’s a very good vintage with several incredible wine values; I dig this vintage’s potential.

2018 Bordeaux wine is complicated. In a nutshell, the buzz is it’s a very good vintage with several incredible wines! When you look at the scores awarded, you can see how much I dig this vintage’s potential.

The news is that 2018 Bordeaux is a very opaque vintage. Almost every wine is inky or dark; the wines are complex with all sorts of red and blue fruit aromas.

The 2018 Bordeaux is concentrated, richly textured and full-bodied. Pure fruit; the wines will be mouth filling heavy and dense. Yet with all that the vintage will be vibrant and big at the same time.

As the story goes, the best wines come from the Left Bank in Northern Medoc, where the roots were able to dig incredibly deep into the soils. Plus the Clay rich terroirs make a difference. Cabernet Sauvignon is the mainstay and it comes from St. Estephe, Pauillac and St. Julien which are exceptional. 

Likewise, the Cantenac highland of Margaux is another excellent area as well as parts of Pessac Leognan for the red wines. There are spectacular wines from each of these appellations, that Bordeaux wine lovers should take seek out.

In the Right Bank, Merlot and Cabernet Franc are the focus and depending on the soil can be of astonishing and sometimes of unexpected beauty. 

In the 2008 vintage successful wines at least from the Right Bank slopes and elevation of Pomerol and in Saint Emilion, the wines produced the in limestone soils; the gravels near Pomerol and the clay rich soils close to, or in Saint Christophe des Bardes contribute.

By the way, Saint Christophe des Bardes is becoming a major hot spot in itself.

Here’s a list of reds and whites 2018 Bordeaux to look for; along with influential notes. Granted most of these wines will not be available until 2020 and 2021. The scores are phenomenal on these Bordeaux values.

2018 Fleur la Mothe, Medoc (750ml) »FUTURES« From Medoc, Bordeaux, France

Deep garnet-purple colored, the 2018 Fleur la Mothe opens with plums and earth with herbs, fungi and a waft of olives. Full-bodied, rich and seductive, it has a plush texture and great length. 91-93 points, Lisa Perrotti-Brown, Wine Advocate (Issue # Interim - Apr 2019)

2018 Clos des Lunes Lune d'Argent Blanc (750ml) Semillon from Pessac-Leognan, Bordeaux, France

Brightness and serenity to this white with lemon rind and pear skin, highlighting the cooked-apple character. Medium to full body, bright acidity and a vivid finish. 92-93 points, James Suckling (Apr 2019)

              

2018 Chateau Larrivaux (750ml) »FUTURES« Merlot from Haut-Medoc, Bordeaux, France

The 2018 Larrivaux is quite pretty and expressive in this vintage. Freshly cut roses, red berry fruit, mint, and savory notes give the 2018 brilliance, energy and expressive aromatic persistence. Silky tannins add nuance. Two thousand eighteen is an especially fine vintage for this mid-weight, gracious Haut-Médoc. Larrivaux is 64% Merlot, 26% Cabernet Sauvignon, 7% Petit Verdot and 3% Malbec. Tasted two times. 88-91 points, Antonio Galloni, Vinous (Apr 2019)

2018 Chateau Les Gravieres (750ml) »FUTURES« Merlot from Saint-Emilion, Bordeaux, France

Made from 100% Merlot, the 2018 Les Gravieres is deep garnet-purple and rocks up with gregarious blueberry pie, chocolate-covered cherries and plum preserves scents with nuances of violets, spice cake and mocha. Big, full and decadently fruited, it has a firm frame of super ripe, grainy tannins and wonderful freshness, finishing very long and layered. 94-96 points, Lisa Perrotti-Brown, Wine Advocate (Issue # Interim - Apr 2019)

2018 Chateau Lilian Ladouys (750ml) »FUTURES« Cabernet Sauvignon from Saint-Estephe, Bordeaux, France

This has a very pretty lilac note out front, followed by fresh plum and black cherry fruit flavors. Juicy in feel, with the minerality buried at the very end. Cabernet Sauvignon, Merlot and Petit Verdot. Drink now. 90-93 points, James Molesworth, Wine Spectator (2019)

2018 Chateau La Vieille Cure (750ml) »FUTURES« Merlot from Fronsac, Bordeaux, France

This is so delicious already with wonderful, tight and polished tannins, medium body and a long, flavorful finish. Always excellent quality for the money. 92-93 points, James Suckling (Apr 2019)

              

2018 Chateau Lagrange Les Fiefs de Lagrange (750ml) »FUTURES« Cabernet Sauvignon from Saint-Julien, Bordeaux, France

The second wine of the Lagrange property which was established in 1985 following the acquisition by Suntory group.

The 2018 Les Fiefs de Lagrange is deep garnet-purple colored with earthy, mushroomy notions and savory meats over a cassis and plums core plus herbs hints. The full-bodied palate is rich and packed with fruit, with firm, grainy tannins and a long finish. 90-92 points, Lisa Perrotti-Brown, Wine Advocate (Issue # Interim - Apr 2019)

2018 Chateau Taillefer (750ml) »FUTURES« Merlot from Pomerol, Bordeaux, France

The 2018 Taillefer is very pretty. Succulent dark cherry, spice, leather, tobacco, licorice and menthol develop in a mid-weight, understated Pomerol that will drink well with minimal cellaring. Silky tannins round out the polished finish. This is very nicely done. Tasted two times. 88-91 points, Antonio Galloni, Vinous (Apr 2019)

Just found a little terrific Perubian restaurant ...Terra Sur

Just found a little terrific Perubian restaurant in Carrollwood , Florida called Terra Sur. Thanks to some good friends...My style.

It has your traditional Spanish Perubian fare such as Octopus, Shrimp, Clams with baked cheese, Chicharron de Calamar,  Lomo, Beef Tenderloins, Tapas... rice dishes, the whole 9 yards.

To me the best part is the winelist which includes wines from California like Plumpjack, Justin, Austin Hope, Peju, Provenance and a slew of others Spanish and Argentinian at a good price point. If you like wine with your grilled meats; this is the place. Plus, the staff is always talking up the wine offering a taste hear or there.

Not to mention that next door is a Cafe owned by the same people which is more bistro than restaurant and it's worth trying as well.

It's definitely a place you can go to several times for pairing...mixing and matching food and wine.

Desserts too!

Terra Sur is located at 5358 W Village Drive Tampa ,FL  33624

I like it.

Red wine is King in Spain...Three main Sources to know are Rioja, Ribera del Duero and Priorat

Red wine is King in Spain. It's a staple of every day life, every day meals. Delicious red wine is found all over the country. Just like France and Italy, Spanish wine is full of history great regions and history.

But to be clear; there are three premier sources for red wine in Spain that every wine fan must know and that's Rioja, Ribera del Duero and Priorat. Now that's not saying that La Mancha or Catayuld or even Montsant are not doing good stuff. They really are!

The main three to know are Rioja, Ribera del Duero and Priorat.

Here's a little tidbit of info on the characteristics of  wine of each place; enough to be dangerous on each region and one wine to look for from each.

Rioja: Rioja wine has a elegant cherry nose and has a dusty spice notes They are aged well. They are often blended from dozens of vineyards. There are 15-20,000 grape growers but about only 700 wineries. That gives you an idea of what is going on in general. Tempranillo is the main grape in Rioja. Crianzas are aged 2 years with at least 6 months in oak barrels. Reservas and Grand Reservas much longer

Ribera del Duero: Ribera del Duero has the distinction of being the second most famous wine region in Spain. Rioja does not let them live that down. It does not mean their wines are any less spectacular. On the contrary. As in Rioja the grape used is Tempranillo. But they call it Tinto Fino. Ribera's climate is hotter, more sun. So the wine is more intense but no less complex to Rioja's. It's just a different interpretation that blows your mind. More than often the same methods are used as Rioja's but not always which adds more creativity sometimes.

Priorat: Priorat is the latest and greatest new best region. Southwest of Barcelona and not very big on the map, yet mountainous. But holy smokes it's powerful wine. In the 1980's a bunch of renegade wine makers went there and started making incredible wines. Great food wine too. This place was abandoned for years adfter the Spanish Civil war.  Using grapes like Carignane and Garnacha started to make these luscious and exotic wines that got the worlds attention in a big way. Like a big bang! Instant classic wine region. Just like that! Unbelievable but true.

Bottles to try...all clearly under $35

1. Rioja - La Rioja Alta Vina Ardanza Reserva

2. Ribera del Duero - Tinto Pesquera Crianza

3. Mas Alta Black Slate Vilella Alta

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. Let’s talk about the wines of southern Italy

Babbalucci is a new Italian restaurant in South Tampa and there’s going to be a focus on Southern Italy. I like this place. Brought to you by Chef Felix from the popular Spanish Tampa restaurant Viscaya; I have previewed the menu and the wine list  and I recommend you get in there to try this food and wine while they are getting their feet wet. It’s great. The veal dishes are great, so are the pork chop dishes. The pasta is homemade...The best Sea Bass in town. Yes, it's Italian! 

There’s a bar for cocktails upstairs and an outside view. Very Cool. Feels like a Bistro in places. Now that does not mean that there won’t be your traditional fair of pasta dishes…but expect something truly different and expect some interesting wines. The best time to try restaurants is when it first opens. You’ll get a sense of how things really are as they get everything in gear.

Chances are you’ll eat something that you’ll love and it won’t be on the menu too long. It’s all about getting everything started. It’s the same with the wine. Italian wines are vast and they go great with food. Totally recommend it. Good place to eat and hang out. With the good food, bar, cocktails, music  and dancing. It makes you wonder if spirit of Viscaya will blend into this restaurant somehow; because it has that feel.

So, let’s talk about the wines of southern Italy in some detail. The wine is a lot different that the Central and Northern Italian wines….To me they are more voluptuous; more memorable.

Three regions to look at are Campania, Puglia and Sicily…

Campania:

Campania, the region surrounding the city of Naples, is at the center of southern Italy’s wine renaissance. This is home to the Amalfi Coast, the isle of Capri, Mt. Vesuvius, and of pizza. The rich soil and temperate climate here are ideal for growing all kinds of fruits and vegetables. Grapes are no exception.

Campania’s top three wines come from the Irpinia hills area, just outside of Naples: the red Taurasi, and the white Fiano di Avellino and Greco di Tufo wines.

Taurasi is a full-bodied red that requires aging, like its northern cousins, Barolo, Barbaresco, and Brunello. Good vintages of this powerful, tannic, complex wine are at their best when aged 15 to 20 years. Taurasi is made of mostly Aglianico grapes with the majority of better Taurasis containing 100% Aglianico. By law, Taurasis must age at least three years before bottling with one of those years in wood.

Fiano di Avellino is Southern Italy’s leading dry, white wine. It is delicate with overtones of pear and almonds. Unlike most white wines, Fiano di Avellino improves with at least five to six years aging and good vintages are drinkable up to fifteen years. Fiano di Avellino is required to be made of at least 85% Fiano grapes.

Greco di Tufo, both a grape and a wine, was introduced to Italy by the Greeks over 2000 years ago. It thrives in the volcanic soil just outside the small village of Tufo. This wine is crisp and intensely fruity. Greco di Tufo is usually ready to drink in three to five years and can age up to about twelve years.

Lacryma Christi del Vesuvio (literally: the tears of Christ at Vesuvius) is grown on the terraced slopes of Mt. Vesuvius, the infamous volcano that looms over Naples. The area’s rich volcanic soil produces very good red, white, and rosé wines. All three are designated “Lacryma Christi.” There is even a sparkling (spumante) version.

Puglia:

The region of Puglia, along the Adriatic Sea, is another southern Italian wine mecca. Negroamaro, Primitivo, and Malvasia Nera – all red – are the three main grapes grown here. Also noteworthy is a historic, sweet, high-alcohol dessert wine, made with Aleatico grapes, called Aleatico di Puglia. The wines of Puglia carry the following place designations: Salento, Daunia, Tarantino, and Valle d’Itria.

Salento wines are dark, robust, and full-bodied with ripe fruit flavors and a high alcohol content. The Salento peninsula is arid and flat with palm trees and cactus plants. This difficult soil combined with the cool evening breezes from the Adriatic are perfect for producing complex red wines.

Castel del Monte was first made in Puglia in the 13th century. This wine’s namesake, medieval castle still stands. Castel del Monte can be a blended red, white, or rosé wine. The red (rosso) is a dry wine made from mostly Uva di Troila or Aglianico grapes. Aglianico is one of those historic wines that could have been on the table during the “Last Supper” ….Think about that for a moment. The white (bianco) is made from Chardonnay or Pampanuto, a local grape. Both wines are soft and very dry.

Sicily:

Sicily, the largest island in the Mediterranean, also has a rich wine history. For almost 4000 years, Sicilians have been producing wine. Today they produce about 1/6 of Italy’s wine, the majority of it white. This is a perfect accompaniment to the fresh seafood and fish that abound in Sicily. Sicily is also noted for its fortified wines, like Marsala, and its dessert wines, such as Moscato.

Catarratto Bianco is the island’s most-planted white wine grape. Nero d’Avola is the main red grape. In general, Sicilian wines are light-bodied and dry. They go well with the cuisine of the island: pasta, veal, and seafood. Cannonau is terrific and wine tastes like ripe berries, plum, cranberry, and white spice.

The wines of southern Italy are improving their quality and their production with each vintage. They are much more affordable and increasingly available in the United States. Ask for them….better… Demand them.

Watch for them at Babbalucci or a wine store near you.


Babbalucci is located at S. Westshore Blvd 33629

Yes! Wine and Texas Chili Dogs, New York and Chicago Dogs…Polish Sausages too.

What can be better than a good hot dog. Some folks like them fully loaded. There’s really nothing that can go wrong with a dog if you really think about it. Growing up we had a place called ‘Orange Julius’ and the toppings you could get on a hot dog were unlimited. Onions, Cole Slaw, shredded pork with BBQ sauce. Whatever you wanted.

Times have changed a little. Somehow, the Hot Dog police got involved and made it so it was not as cool or healthy to be able to do that. I still don’t get it because when you go to the ballpark or have a BBQ or party. It’s tops on the menu…along with wings and chips!

For some reason every time I visit Napa Valley I get reminded of how great hot dogs are. It’s one of these things. Either a food truck or some event is pairing up hot dogs and wine. I learned early on that I nice big red Zinfandel is incredible with a hot dog with a  lot of Cheddar Cheese and Jalapenos.

But that’s not the only pairing that’s phenomenal. It’s got me thinking of the basics. Chili Dogs, New York Kraut dogs and nice spicy Chicago dogs. Nevermind that when you go to Chicago, they are hard to find…which makes no sense. A lot of Pizza though…

Let’s start with the New York-frankfurters, with mustard and sauerkraut, Nathans, go great with a Rose or a refreshingly crisp white Zinfandel. It’s affordable too. Yes! white zinfandel the wine that’s usually pushed to the side…Let me tell you, iced cold white zin and a crisp hot dog is fantastic. You can totally quaff it.

Moving out west, we find the Chicago hot dog, with its trademark peppers, pickles and celery salt, which scream for a medium to bodies wine crispiness out for a light-to-medium-weight wine with substantial crispness to match the acidity and spiciness of the toppings. A Sauvignon Blanc or dry German Riesling are a great match — both of which are dry and have a zip to them. A Chardonnay from Burgundy would be delicious as well. The green, grassy component of the wine or the steely unoaked wetness goes well with the pickles, peppers, tomatoes and saltiness.

I also want to mention that at the Sate Fair there’s always Sausages and peppers. Polish Sausages are my favorite. There’s an earthiness to them that just screams out for a big Merlot or Cabernet…just saying.

Lastly for this piece, I think of Texas and a hot decadent chili dog, with maybe beef and beans… chili sauce, onions and cheese. A full-bodied wine like an Australian Shiraz from the Barossa or a big Zinfandel from California hits the spot; even better if it is in a style that has that bit of sweet-blackberry juice and oakiness…sometimes a zin has hints of BBQ grill marks that help wash down the spices or any sliced jalapeños that you pile on. 

Really, It’s all good.

Check out the Wines of Virginia...A road trip is in order!

Virginia has been producing wines for centuries. So it should not be a little known fact…But I guess it really is.

The most popular grapes are French varietals such as Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc, Chardonnay, Syrah, and Viognier.

American varietals and hybrids are also produced such as Norton, Vidal Blanc, Traminette, and Chambourcin. Virginia also produces a variety of fruit wines.

Very early on in Virginia, there was attempted production. In the early 1600s, the settlers in British colonial Jamestown, the first permanent English settlement in the Americas which is located on the northeast bank of the James (Powhatan) River about 2.5 mi southwest of the center of what is now modern Williamsburg.

Well those settlers ventured to produce European grapes as a way of boosting the British economy to rival wines from France, Italy, and Germany. But they failed in making them flourish due to a number of diseases and early the onset of what was later detected as Phylloxera, the mites that ended up devastating the world’s vines centuries later. But that’s a whole different story for another day.

Due to the difficulties in growing wines, interest shifted to tobacco crops. 

But, in the 1770s, future president Thomas Jefferson attempted to grow vines at Monticello without much success, as did George Washington at Mount Vernon.

In the mid-1800s, successful farming was possible working with indigenous North American grapes, though still never as popular as European ones. By the turn of the 20th century, grafting American to European root stock, the technique proven to ward off the invasive Phylloxera, came into practice to strengthen vines. So, grapes such as Cabernet Sauvignon, Merlot, and Chardonnay could now be grown successfully in Virginia.

As the wine production began to get traction; prohibition in the 1920s put a sudden end to what was finally becoming a thriving industry and it wasn’t until the 1950s that wineries began to produce again in with any real seriousness.

Two of the top Virginia wineries, Barboursville and Waverly Estate were established in the 1970s, inspiring others to follow suit. Today, there are nearly 200 wineries in production.

The terroir, the climate and soil conditions in Virginia vary extensively. Areas such as those around the Blue Ridge and Allegheny mountain ranges are cool and rocky, further inland summers in the flat lands can be very hot and dry.

There are six AVA’s within the state:

*Shenandoah Valley - the largest and most diverse

*Monticello - where Thomas Jefferson’s viticultural dreams are finally being realized

*Northern Neck George Washington Birthplace - along the Chesapeake Bay

*Eastern Shore - scenic and sandy, with free-draining soils

*North Fork of Roanoke - higher elevations with great ripening potential

*Rocky Knob - as the name suggests, along the slopes of the Blue Ridge Mountains

Williamsburg and Jamestown are 15 minutes far apart, if you drive non-stop. Jamestown and Charlottesville are 2 hours 11 mins far apart, if you drive non-stop. The drives are great for site seeing and wine. In Charlottesville you’ll find the Monticello Wine Trail. Today, there are more than 35 wineries within a 30-mile radius of Charlottesville as part of the trail. Which makes for a great road trip and into to the Wines of Virginia.