Areators, what?

Dear readers,

Have you ever wondered how and if the areators for red wine work? Well, let’s find out.

Recently, I have seen many types of this kind of accessory, which are different from the traditional decanter: they don’t have the function of decanting the red wine sediments, but allow to oxygenate the red wine very quickly. It’s an handy accessory: for example, if we have guests for dinner and we don’t have time to open bottles an hour or two before drinking it!

I really like this type of aerator, the Ventorosso, ease to use, with a very linear and functional design: it is composed of a base, to be placed above the glass, and a sphere on which you pour the red wine, so as to increase its surface exposed to air, “opening” it faster than a simple wine rotation in the glass.

Let’s go a bit ‘in detail to see how it works.

I did a test with the Chianti Classico Le Ellere by Castello d’Albola.

NO VENTOROSSO: At the nose, perfumes of cherry, red fruit, a bit of wood, vanilla, tobacco, but it’s pretty close. On the palate, the wine is fresh, dry, rather elegant, medium tannin, sap.

WITH VENTOROSSO: A wider and rounded nose, plus a better perception of the flowers’ fragrance. The wine’s characteristics are very similar, but the tannin is much more rounded on the palate!

Pro: Easy to use, since it is composed of two simple and easy-washable pieces, with the possibility to use upon different glasses size; Rapid oxygenation; Improving the roundness of red wine, especially on the palate.

Cons: Not to be used with old red wines, as this may oxidize too much, ruining it. Furthermore, some sensations are perceivable by experts (eg. sensations perceived by the nose)

In conclusion, I highly recommend it to those who want to drink a young red wine and better appreciate its features and roundness. Furthermore, the simplicity of use, makes the Ventorosso a simpler product compared to a decanter.

Donnas 2009, Caves Cooperatives de Donnas

Dear readers,

Today I propose a review of an Aosta Valley native wine, the Donnas produced by Caves Cooperatives de Donnas.

We are in Donnas, in Aosta Valley, and the vine is Nebbiolo (from which Barolo and Barbaresco): here Nebbiolo “gets” the nickname “Nebbiolo of the mountain”, given by the proximity of the Aosta Valley to Piedmont and by the vineyards placed at the foot of the mountains.

The Donnas by Caves Cooperatives de Donnas is an austere wine, with an elegant character, dry, with a good body and structure. This wine is aged in large oak casks at least for 12 months, giving the tannin roundness and pleasure at every sip!

I tried the Donnas 2009.
At the nose, perfumes of small red berries, cranberries, currants, raspberry, black cherry, cloves and black pepper.

On the palate the Donnas is dry, quite rounded, quite tannic, with a good freshness.

I recommend it in pairing with medium-aged cheese and hard cheese, red meat preferably not grilled, stews and, according to local tradition, the Carbonada (link here).

Baccanera 2011, Lo Zoccolaio

Dear readers,

Today we begin the week with a very interesting and affordable wine, the Baccanera produced by Lo Zoccolaio.

The Baccanera is a wine made in Pedimont (the world-famous Italian region for the Barolo and Barbaresco) from a blend of Barbera, Cabernet Sauvignon and Nebbiolo: it has a notable body and an excellent consistency, especially in the mouth. Baccanera is aged in Barriques for 18 months, giving the wine an important and rounded tannin on the palate.

I tried the Baccanera 2011.
At the nose, perfumes of blackberries, plum, cherries in brandy, white pepper and a slight hint of hay.

On the palate, the Baccanera is fresh, quite sap and very charming.

I recommend it in combination with first courses of meat, braised meat, stews, red meat roast and medium-aged cheeses.

Barbacarlo 1996, Azienda Agricola Barbacarlo

Dear readers,

Today we’re talking about the Barbacarlo: a wine with a very distinct nature.

We are in Oltrepò, just a few minutes walk from Pavia, exactly on the hills of Broni, particularly suitable for producing high quality wines. Even Napoleon knew that: in fact, he appreciated wine from these hills.
The actual name, Barbacarlo, was born later in 1886, when the great grandfather of Lino Maga bequeathed the hills to his grandchildren: the uncle Carlo had the title of “Barba”, so, in his honor, the grandchildren called that territory Barbacarlo.

The Barbacarlo consists of three grapes, a blend quite variable in percentage from vintage to vintage: Uva rara, Croatina and Barbera.
I was lucky enough to find on the internet a 1996 vintage bottle and I was very happy to try its resistance to aging: still, I’m enraptured by the complexity of the evolution of this masterpiece.
The 1996 vintage is slightly sparkling, with a great freshness and flavor: a 1996 vintage wine with this kind of freshness is very difficult to find.

At the nose, aromas of vinyl glue, ripe red fruits, compote of candied fruits, nutmeg, slightly earthy, camphor, spices and a hint of mild green bell pepper.

On the palate, this wine is rounded, with a good length, persistence and elegance. The tannin is very well educated.

I recommend to try it alone, without pairing food, to better understand its complexity and harmony; but if you really want to enjoy it with food, I recommend you to pair it with aged and hard cheese, game, braised meat and stew.

What a wine, guys!

Rollhütt 2013, Peter Zemmer

Dear readers,

Waiting for the weekend, I tried a good Pinot Noir. This time, we’re in Südtirol, in northern Italy, where it’s produced the Rollhütt of Peter Zemmer.

The Rollhütt is quite interesting, with an elegant character and a medium body. It is a wine that ages in a elegant and traditional way, not being aged exclusively in small French oak barrels (barriques): the 70% of the Pinot Noir is aged in big French oak barrels for 12 months and the remaining 30% of the Pinot Noir is aged in small French barriques.

I tried the 2013 Rollhütt.
At the nose, aromas of blueberries, red currants, cherries in brandy and a light note of white pepper.

On the palate, this Pinot Noir is elegant, quite tannic, rounded and fresh.

I recommend it in pairing with the chicken cooked in the oven and other kind of white meat, red meat, preferably not grilled, and medium aged cheese.

Have a nice weekend!

Chaudelune 2012, Cave du vin blanc de Morgex et de la Salle

Dear readers,

Today we’re talking about the Chaudelune, by Cave du Vin Blanc de Morgex et de la Salle.

We are in the Aosta Valley, at the foot of the Mont Blanc: Chaudelune is an “ice wine” ( the harvest is done in December, with the first winter frosts) aged in not completely filled oak barrels, to encourage oxidative processes that enrich the wine’s aromas and flavors (as for some Sherry and Porto production technique) .

The grape, which is made Chaudelune, is the Prié Blanc, a Aosta Valley native vine, which is famous for the sparkling Blanc de Morgex et de la Salle .

I’ve tasted the 2012 vintage .

At the nose, aromas of pear, yellow and white ripe fruits, cedar, herbs (thyme and rosemary) and a light balsamic note .

On the palate, Chaudelune is soft, warm enough, with good acidity and sap.

I recommend it in pairing with blue cheese and or aged cheese, though, to fully appreciate it in its special qualities, should be tasted by itself!

Rossese di Dolceacqua 2010, Tenuta Anfosso

Happy weekend dear readers!
Today we’re talking about a native Ligurian wine, the Rossese di Dolceacqua.

In these weeks, I took a short break from the blog, in order to prepare the exams of the Sommelier course! Now that I’ve finished them and finally and officially I become a Sommelier, I can dedicate myself more to what I love: wine!

Now let’s come back to the Rossese di Dolceacqua.
Produced by Tenuta Anfosso, from the same Rossese grape, this 2010 Ligurian red wine is really soft, quite fresh, quite tannic and with a good alcohol structure.

At the nose, perfumes of ripe red fruits, olives and a hint of white pepper.

On the palate is very soft with a good persistence. It is a full-bodied wine, even if with a delicate tannin .

Due its characteristics, I recommend it in pairing with medium aged cheese (e.g. Pecorino Toscano, young Parmesan cheese and washed-rind cheeses, like Taleggio) and grilled meat. I tried it with a roast duck and it was not bad!

And now, let’s celebrate the weekend to begin!

Brut Nature, Christophe Mignon

Dear readers,

Today we’re talking about tasting and we could not miss this terrific Champagne, the Brut Nature by Christophe Mignon, currently one of my favorites, also for a high price quality ratio.

Obtained from Pinot Meunier in purity, this Brut Nature by Mignon is very interesting because it represents a rarity in the “landscape” of Champagne.

Pinot Meunier is a grape variety that generally gives softness and roundness to the Champagne and rarely we get interesting Champagnes from Pinot Meunier in purity: this grape is considered minor by purists of Champagne, because is often used to correct the imperfections of the vintage and it can not be compared to the two Champagne vine princes, the elegant and fine Chardonnay and the powerful and structured Pinot Noir.

The Brut Mignon has a creamy mousse and a really amazing sap. The effervescence is fine and not aggressive, the bubbles are fine, numerous and well defined.

At the nose, aromas of fresh, soft and fluffy fruits, yellow flowers, yeast, butter and brioche.

On the palate, a lovely and embracing sap, an excellent freshness and a balanced equilibrium in hardness.

Enchanting in pairing with seafood appetizers, fried and grilled shellfish, pasta with seafood based sauce and white meat (great with chicken!).

A masterpiece!

Merry Christmas!

 

Dear readers,

Here I am wishing you a very special and serene holiday for this Christmas!

Enjoy traditional and new recipes, drink good wine, eat great food and don’t forget to do what you want to do!

 

Beaujolais 2014

Dear readers,

Today we will talk about the 2014 Beaujolais vintage, the French famous “new wine” made from Gamay grapes.

This wine is well characterized by simplicity, freshness and red fresh fruit perfumes at the nose and is great to be served in pairing with winter dishes and not only: it is a good companion of roasted chestnuts, soups, vegetable soups, white meat, fresh cheese, mushrooms, vegetables, fish and pizza.

I’ve tried three Beaujolais, to get an idea of what we can expect from this 2014 harvest.

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George Dubœuf

Purple in color, this Beaujolais is characterized by a good freshness and a delicate tannin.

It is a balanced wine and quite fine. At the nose, rounded and intense perfumes of ripe banana and ripe strawberries.

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Protheau et Fils

Similar perfumes as the Dubœuf Beaujolais, although a bit more pungent.

On the palate, it is perceived more freshness and a slight hint of bitterness which characterizes the final. Good balance too.

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Florence Vinaton

The color is more lively and has a remarkable smoothness on the palate, in which is perceived more tannin, although it remains delicate.

At the nose more floral notes, including fresh violets, and the banana perfume is more attenuated, donating more finesse to the wine perfume.

Did you try other Beaujolais or the same? Comment and share your opinion!