We found and tried this wine on our trip to France in February and brought a few bottles home with us. This southern white Burgandy is a favorite amoung many Chardonnay drinkers, but maybe loved even more by those who aren't crazy for the typically barrel-aged grape. Grown in a sleepy valley near Macon, Pouilly-Fuisse is known for its rare minerality and freshness, and this bottle named 'Les Vieilles Vignes' by Jacques & Nathalie Saumaize is a perfect example of the wonders of this area. A 2008 with 13% alcohol, it is a luminous straw yellow with a consistence we can see, by the legs left on the glass. Numerous, discreate and delicate in its smells; apple, cloves, apricot, pear, freshly-cut grass and melon, just to name a few. Its taste is parallel to its nose, fresh, soft, warm and persistant, delicate and well balanced, and most importantly, connected to the terrior from which it came. This is the most important thing for a French winemaker and his wines, and with Burgandy I think its the most recognizable. Each hill, each small plot of land is slightly different, a few more rocks or a tad less rain can mean the difference between a really great or an ok wine. Saumize however have not only the fortune to have such quality land, but also the knowledge on how to work it and the wine which they make. We drank ours with a white meaty fish baked in a lemon caper sauce which paired fantastically. The sweetness of the wine really came through due to the opposition of the bitter and acidity of the capers.
Wednesday, August 25, 2010
Thursday, August 19, 2010
Wine bars and restaurants don't seem to go over so well in Rockville Centre, so I was skeptical about the lastest arrival, Aperitif. I heard both good and bad reviews, mainly about the waitstaff needing to get itself together. Non the less, I was curious about finding a restaurant on Long Island that had good wine as well as good food. Modernly decorated with the resemblance of a French Bistro we were greeted warmly at the door and seated. The wine list was mainly French (duh) but overall interesting with a wide range of wines. I ordered a syrah/tannat/merlot rosè, making the waiter promise me that it wasnt sweet! I was tempted, however, to order one of their flights for $13, which offers three wines- a great way for people to learn about the many styles and grape types from France. Since I find tasting many plates to be better than having just one, I was also excited to see that this place has a 'tapas' menu, from which we ordered most of the food- a white bean and articoke dip, served within an articoke which could be eaten afterword; lamb sausage, which was good but personally was not my favorite; zucchini pancake, served with yogurt sauce; trio of tartar- salmon, tuna and fluke; seared tuna with seaweed salad; and a flatbread topped with caramelized onion, gruyère and prosciutto. From the specials menu we also ordered a gnocchi in a wonderfully buttery and garlicy sauce topped with large prawns and a risotto with grilled scallops. We were all more than surprised by how wonderful the food was, stuffing ourselves until the last drop. Oh, and did I mention that the bread is out of this world? How anyone could speak badly about this restaurant Im not sure, so I hope people look past what Zagat says and go try Aperitif for themselves. I think we've finally found a wine bar that deserves its spot in RVC.
Wine bars e Ristoranti non sembrano andare molto bene a Rockville Center una città molto ricca situata a Long Island a circa 30 minuti da Manhattam così ero molto scettica riguardo l'ultimo aperto 'Aperitif '.
Tuesday, August 10, 2010
Usually I love a big round full bodied Spanish red, however, this from the area of Sardon de Duero, by Abadia Retuerta Venedos Propios 2006 is not my favorite. With 14% alcohol, a percentual neither high or low for the Spanish tempranillo, its dark, thick and intense. Aromas from the barrel, like coffee, were present as well as vegetable and fruit smells like blueberry or prugne jams. Strong and soft, round and persistant, the first taste was good, but the fruit disappeared right away and the alcohol was way to harsh and almost burnt your tongue. Unfortuanatly this wine is not a good representation of what this smaller region along the Duero river has to offer.
Thursday, August 5, 2010
Le Carline, who have a beautiful plot of land for their vines near Stan Stino, just east of Venice, offer not only good wine but also good company, (the wife Diana took the sommelier class together with us). They make many types on wine, but I want to focus on one particular wine, their Lison. Lison, the new name for the old wine Tocai, now used only in Hungry, is a specialty of the area. Typically fresh, fruity and mineral, Le Carline are right on spot. A clear straw colored white, with aromas of peach, fresh mint, nut and a slight hint of bread or yeast, leading us to question also the slight tang on our tongue. Le Carline are organic- this meaning that the process in which they grow their grapes and make their wine follows strict regulations to be called so. Perhaps this is the reason for the slight bubble or bite? Maybe it isnt filtered? Either way taste wise its just as good. Very refreshing, clean, crisp, smooth and easy to drink. It does lack that initial impact but once again I think its because there are no additives. A touch of bitterness at the end adds to the complexity of this Lison and overall invites you to drink more. A good choice for the summer!
Le Carline ha una bellissima terra dove coltivare i loro vini vicino a Annone Veneto nella zona est di Venezia,offrono non solo buon vino ma anche una buona compagnia. Forse abbiamo parlato di loro prima, ma quesa volta vorrei soffermarmi su un loro vino il Lison. Il Lison, il nuovo nome che sostituisce il vecchio Tocai, ora usato solamente in Ungheria è una specialità della zona. Tipicamente fresco, fruttato e minerale, Le Carline sanno fare bene il loro lavoro. Dal colore giallo paglierino, con un profumo di pesca, menta fresca, noci e un leggereo tocco di pane o lievito, che ci porta un leggero pizzicore sulla lingua. Le Carline producono in biologico, significa che la produzione delle uve e il conseguente ottenimento del vino seguono strette leggi sanitarie italiane, europee e di disciplinare. Questa è forse la ragione delle piccole bollicine o del pizzicore?? Forse non era filtrato. Comunque il gusto era buono, molto pulito, giovane morbido di facile beva.
Forse al primo impatto sembra debole di sostanza ma credo sia dovuto alla mancanza di lieviti aggiunti. Un tocco di amaro colpisce alla fine ma questo aggiunge complessità al Lison e dopotutto ti invita a berne un altro bicchiere.
Una buona scelta per l'estate.