意國情懷 匯聚北角 @Henry's Kitchen (Part 2)

<4> La Colombera, Vegia Rampana 2004

Grape variety:  Barbera

Visual examination:  clear, intense ruby-red colour with a shade of violet.

Olfactory examination:  intense and complex, it is a delicate quality wine. Fruity notes, such as marasca cherry, ripe prune, cherry in alcohol and jam, floral notes and a well defined and intense spicy character with pink pepper, nutmeg and cloves touches characterize this wine.

Refinement:  in stainless steel vat at controlled temperature

 

<5> La Colombera, Arché 2004

Grape variety:  Croatina

Visual examination:  clear, intense ruby-red colour.

Olfactory examination:  intense and complex, spicy scents predominate. Green and pink pepper join with pleasant vanilla, cloves and nutmeg touches. A peculiar and odd herbal balsamic note gives this wine greater complexity. Well defined, intense red fruits remind of fragrant plum, cherry and wild berry jams.

Croatina
Floral with flavours of bilberries and red fruit come through in the wine which has a slightly bitter finish. This red grape is known as Bonarda in the Oltrepò Pavese area of Lombardia (Bonarda dell' Oltrepo Pavese) where it is best known; it is not to be confused with a different variety known as Bonarda Piemontese. The Bonarda Piemontese typically produces wines which are light and fruity.

 

<6> La Colombera, Suciaja 2003

Grape variety: Nibiò, belonging to the family of Dolcetto grapes

Visual examination: clear, intense ruby-red colour.

Olfactory examination: the nose of this wine comes out to be always a peculiar experience not comparable to other tastings. Nibiò grapes offer spicy notes and an alternation of fruity and floral touches, very delicate and astounding. Pepper, vanilla and tobacco merge with red fruit scents, following each other continually.

Wine features: nibiò grapevine belongs to the family of dolcetto grapes, but during the years it has developed autonomously. Exceptional tasting experience, today only three producers still offer this wine.

 

 

<7> Bera, Moscato d'Asti DOCG 2005

Grape Variety – 100% Moscato bianco

The Moscato grape, the most renown of aromatic varieties, requires a specific technique to preserve all the grape’s fragrance in the wine.  The nose is fruity and aromatic, with hints of the grape itself, rose petals, yellow peaches, honey and lime flowers. A sweet, fresh and inviting wine, with a stimulating acidity.

 

<8> Marzadro, La Mia Grappa UVA Rosse 2001 (Merlot-Marzemino)

Grappa is a fragrant grape-based pomace brandy of between 37.5% and 60% alcohol by volume, of Italian origin, similar to Spanish orujo liquor and Portuguese aguardente. Literally "grape stalk", most grappa is made by distilling pomace and grape residue (mainly the skins, but also stems and seeds) left over from winemaking after pressing.

Pomace is the solid remains of grapes, olives, or other fruit after pressing for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit.

In Italy, grappa is primarily served as a "digestivo" or after-dinner drink. Its main purpose was to aid in the digestion of heavy meals. Grappa may also be added to espresso coffee to create a caffè corretto meaning corrected coffee.

 

~ End J ~

 

謝謝 AM 大哥在 Project 170 的限制下，也預留 Quota 參加這個酒宴。

AM tasting notes:

http://hk.myblog.yahoo.com/amoksf108/article?mid=17822

也要謝謝 Eric 洪 Sir 百忙中，也抽時間來臨這個聚會，還一直恊助打點酒及食物的一切安排。

 

下次見！

 

mw 24-07-2009

意國情懷 匯聚北角 @Henry's Kitchen (Part 1)

Refer:

http://hk.myblog.yahoo.com/mariawan-blog/article?mid=3334

A wine dinner to share my passion in trying rare grape varieties.

Thanks to those who joined me for this adventure！

 

這夜的食物水準，也許令部份朋友十分失望！

如果是 ～ 就當是與一班朋友聚舊開心，而且給一些努力的小店經營者多一點機會及支持吧！

 

the wines

La Colombera

La Colombera winery is located in Piedmont, immersed in the green hills of Vho, a small village near the town of Tortona.

La Colombera 酒莊資料

http://www.lacolomberavini.it/uk/vigneti.htm

 

<1> La Colombera, Meo 2007

Grape variety: Cortese

Visual examination:  straw-yellow colour with greenish reflexes.

Olfactory examination:  fruity, rather intense and persistent. White fruit and floral nose.

Refinement:  in stainless steel vat at controlled temperature

 

<2> La Colombera, Bricco Bartolomeo 2006

Grape variety:  Cortese and a small part of Citronina

Visual examination:  straw-yellow colour, clear and rather consistent.

Olfactory examination: wine of good intensity and complexity, delicate and properly persistent. Intense fruity and floral notes; classical nectarine and apricot notes, together with broom flower emerge. Pleasant herbal traces in the finish. With ageing, classical touches of almond come out.

Refinement:  in stainless steel vat at controlled temperature

 

<3> La Colombera, Timorasso 2005

Grape variety:  100% Timorasso

差一點絕種而被救活過來的葡萄 ~

Visual examination:  clear, intense yellow-gold colour, consistent.

Olfactory examination:  during the first years after bottling fruity, nectarine, acacia flowers and whitethorn notes emerge. Candy-floss and acacia flower touches are usually well defined. A typical honey note predominates. While young, only light mineral and hydrocarbon notes are detectable, after three/four-year bottle refinement they become more defined and intense. On the nose it is intense and highly complex.

Refinement: nine months in stainless steel vat at controlled temperature on “noble” lees

Timorasso hails from south-eastern Piedmont, and more specifically, from the Colli Tortonesi (the hills around the small city of Tortona) which is bounded by the Langhe, The Monferrato Hills, and the Oltrepo` Pavese regions. Timorasso is not the rarest of rare Italian grape varieties, but it probably sits in the “second tier” of rarities.

After being forgotten during the Eighties, it was then re-discovered by different wine-dressers. Cited in the wines list of some among the best Italian and foreign restaurants, this wine is more and more appreciated and together with Barbera and Cortese best represents the current quality offer of the Tortona region.

 

  to Part 2 .....

mw 24-07-2009

尋尋覓覓 隱世葡萄；意國情懷 匯聚北角

the wines

• 
  
  La Colombera, Meo 2007  (Cortese)


• 
  
  La Colombera, Bricco Bartolomeo 2006  (Cortese)


• 
  
  La Colombera, Timorasso 2005  (Timorasso)


• 
  
  La Colombera, Vegia Rampana 2004  (Barbera)


• 
  
  La Colombera, Arché 2004  (Croatina)


• 
  
  La Colombera, Suciaja 2003  (Nibiò)


• 
  
  Bera, Moscato d'Asti DOCG 2005


• 
  
  Marzadro, La Mia Grappa UVA Rosse 2001 (Merlot-Marzemino)

 

尋尋覓覓 ~ 隱世葡萄

意國情懷 ~ 匯聚北角

 

FULL ~ Thank You !

 

送別米高積遜

 

Michael Jackson

R.I.P.

《August 29, 1958 – June 25, 2009》

The King of Pop is gone!

 

心痛、不捨，但還是要接受！

看完整個米高積遜追思會，

不捨、無奈的心情更甚！！！

但願痛苦與壓力從此遠離你，

平静與歡欣永遠陪伴你。

 

Michael, Your legacy will live on forever!

Always in our Hearts!

 

六月之星 FAC 意大利酒宴 (Part 2)

"初戀"

Palazzi Rosso Di Toscana IGT 1999, Tuscany Italy

Grape Variety – 50% Cabernet Franc, 50% Merlot

AM 大哥奉獻的 "初戀"，為這夜增添了不少色彩，還勾起大家不少初戀的回憶及話題 ….. 最後有一句總結是： 『初戀係要有〝渣〞拿的！』

Arnaldo Caprai, Sagrantino di Montefalco DOCG 1997

Grape Variety – 100% Sagrantino

Sagrantino is an Italian grape variety that is indigenous to the region of Umbria in Central Italy, and makes some of that region's most distinctive wines. The origins of the grape are widely disputed, but what is known is that it was used primarily for dessert wines for many years, the grape being dried in the passito style, much like a Recioto di Valpolicella.

At some point, the wines were made in a dry style, and that is how they are primarily produced today. The grape is one of the most tannic varieties in the world, and creates wines that are inky purple with an almost-black center. The bouquet is one of dark, brooding red fruits with hints of plum, cinnamon, spicy and earth, full-bodied and alcoholic strength between 13 and 15 percent degrees.

The Sagrantino di Montefalco DOCG requires 100 percent sagrantino used, with a required 28 months aging before release. Sagrantino is of excellent storability. A more approachable and affordable Montefalco Rosso usually contains only 10-15% sagrantino and allows up to 70 percent Sangiovese and other grapes in the blend.

Arnaldo Caprai is the acknowledged leader in the production of top quality Sagrantino di Montefalco.

Armando Piazzo, Barbaresco DOCG Riserva 2001

Grape Variety – 100% Nebbiolo 

Cigliuti, Barbaresco DOCG Serraboella 2001

Grape Variety – 100% Nebbiolo 

Giovanni Rosso, Barolo Cerretta DOCG 2000

Grape Variety – 100% Nebbiolo

Bartolo Mascarello, Barolo Cannubi S.Lorenzo Rocche DOCG 2000

Grape Variety – 100% Nebbiolo

Nebbiolo produces lightly colored red wines can be highly tannic in youth with scents of tar and roses. As they age, the wines take on a characteristic brick-orange hue at the rim of the glass and mature to reveal other aromas and flavors such as violets, tar, wild herbs, cherries, raspberries, truffles, tobacco, and prunes. Nebbiolo wines can require years of aging to balance the tannins with other characteristics.

They’re characterized as being rich, full-bodied and chewy. These wines often have a high alcohol content (13% and above), as well as fairly substantial tannins, both of which are easily supported by the wine’s hefty fruit flavors.

Nebbiolo is a late-ripening variety that enjoys the moderate summers and long autumns of Piedmont and Lombardy, requiring as much ripening time as possible to balance its natural high acidity.  The Nebbiolo grape is also known as Chiavennasca, Picotener or Picutener, Pugent, and Spanna or Spana.

Romano Dogliotti, Moscato d'Asti DOCG Caudrina 2005

Grape Variety – 100% Moscato bianco

The Moscato grape, the most renown of aromatic varieties, requires a specific technique to preserve all the grape’s fragrance in the wine.  The nose is fruity and aromatic, with hints of the grape itself, rose petals, yellow peaches, honey and lime flowers. A sweet, fresh and inviting wine, with a stimulating acidity.

 

詳細酒評 請參看AM Blog ~

http://hk.myblog.yahoo.com/amoksf108/article?mid=16884

 

好友共聚、把酒言歡、賞心樂事！

希望大家都滿意小妹這次的安排。

 

Part 1 ~

http://hk.myblog.yahoo.com/mariawan-blog/article?mid=3232

 

mw 06-06-2009

 

六月之星 FAC 意大利酒宴 (Part 1)

六月有很多朋友生日。

這夜為三位六月之星 FAC (Fly, AM, Celia) 及一眾好朋友安排了一個小型意大利酒宴。

選址不作他想，還是鍾情 Ricky大哥的 Le Mieux Bistro。

無他，對食物水準及處理餐酒與配套都信心十足。

Fresh Oyster with Seafood Jelly and Asian Salsa Verde

Iberico Ham with Soft-Boiled Egg

Truffle Brie de Meaux Cheese and White Asparagus

French Gratinated Onion Soup

Roasted Pork Shoulder with Baked Mushroom Tomato Sauce

Pasta with Red Wine Beef Rib

Confit of Young Pigeon and Lamb Rack Fillet

最愛見到 Ricky 大哥的招牌四萬笑哈哈！

Wine of the night ~

今次特別揀選了一些較稀有的葡萄品種與大家分享

Ø   La Colombera, Timorasso 2005

Ø   Gravner, Ribolla Gialla Anfora, Venezia Giulia IGT 2001

Ø  Palazzi Rosso Di Toscana IGT 1999 , Tuscany Italy

Ø   Arnaldo Caprai, Sagrantino di Montefalco DOCG 1997

Ø   Armando Piazzo, Barbaresco DOCG Riserva 2001

Ø   Cigliuti, Barbaresco DOCG Serraboella 2001

Ø   Giovanni Rosso, Barolo Cerretta DOCG 2000

Ø   Bartolo Mascarello, Barolo Cannubi S. Lorenzo Rocche DOCG 2000

Ø   Romano Dogliotti, Moscato d'Asti DOCG Caudrina 2005

 

La Colombera, Timorasso 2005

Grape Variety – 100% Timorasso

差一點絕種而被救活過來的葡萄 ~

Timorasso hails from south-eastern Piedmont, and more specifically, from the Colli Tortonesi (the hills around the small city of Tortona) which is bounded by the Langhe, The Monferrato Hills, and the Oltrepo` Pavese regions. Timorasso is not the rarest of rare Italian grape varieties, but it probably sits in the “second tier” of rarities.

After being forgotten during the Eighties, it was then re-discovered by different wine-dressers. Cited in the wines list of some among the best Italian and foreign restaurants, this wine is more and more appreciated and together with Barbera and Cortese best represents the current quality offer of the Tortona region.

Timorasso has exceedingly thick skins, of which can lend the wine a highly structured, almost “tannic” quality. Further, the berries, when fully ripe, are very sweet, and therefore Timorasso can and does produce very full-bodied, high alcohol wines.

In the first year after its production the Timorasso is rather bland and unimpressive. It needs time. Pure varietal Timorasso will only show its real value and riches when it starts developing tertiary aromas in the bottle, and is then transformed from a “dumb” wine to one that is capable of real excellence.

Gravner, Ribolla Gialla Anfora, Venezia Giulia IGT 2001

Grape Variety – 100% Ribolla Gialla

Ribolla Gialla is grown in Italy’s Friuli-Venezia Giulia in Slovenia, where it’s known as Rebula, and in Greece, where it’s called Robola.  Ribolla's been grown in Friuli since the twelfth century and is thought to be a native of this region, although there's some speculation that it has Greek origins.  This variety produces dry, crisp, citrus-flavored wines that are medium-bodied and deeply colored.  Ribolla will stand some aging, during which time it becomes richer and softer.

Serving this wine slightly chilled is better than attending it cold like normal white wine.

When it comes to winemaking there's New World, and there's Old World.

In a world where "traditional" or "natural" winemaking has now become a self imposed designation of the most extreme proponents of biodynamic and non-interventionalist winemaking, Josko Gravner puts them all to shame.

Josko Gravner is without doubt one of the most radical wine-makers on the Italian scene. The producer's philosophy is that the life of a wine begins in the vineyard; therefore, he tries to minimize his interference with the wine's natural 'growth', aiming to strenghten its ties with the land of origin. Gravner has also chosen not to filter his wines and to avoid using fertilizers, staking everything on an extreme work in the vineyard, and hardly using any sulphurous anhydride at all.


In the course of his ongoing experimentation and research, directed to the production of wines as 'natural' as possible, Gravner has gradually dropped wooden fermenting vats in favour of Georgian clay amphorae which he partially buries in the ground of the cellar, just like the ancient Romans used to do.

to Part 2 .....

http://hk.myblog.yahoo.com/mariawan-blog/article?mid=3301