Cannonau Josto Miglior Riserva 2004 13.5°

Like I said, Nadine brought back from Sardegna more then one bottle of wine. The Cannonau 'Josto' Riserva 2004 by Antichi Poderi di Jerzu was the bottle recommended by the owner of the wine shop. Totally different from the Perda Rubia Cannonau, this was less fruity but more tannic, dry and aged (aged more is proven by the name riserva). It was however the typical ruby red color with granite highlights. Its bouquet was closer to a Piedmontese wine with smells of truffle, balsamic, prune, cinnamin, black pepper, tabacco, herbs and strawberry jam. It was warm upon taste with a grand intesity and discrete persistance, freshness and sapidity. A wine that can mature for a longer period than the precendent and better to be paired with meats.
Vote 85/100

Stessa serata altro Cannonau. Dai poduttori della Cantina Sociale di Jerzu chiamata Antichi Poderi di Jerzu abbiamo bevuto con lo stesso amore e passione il Cannonau Josto Miglior, questa volta una riserva che si noteva immediatamente confrontanolo col precedente per il color rubino che tendeva al granato dalla meno trasparenza del precedente e anche dalla consistenza. Il bouchet comprendeva tartufo, balsamico, prugna, cannella, pepe nero, erbaceo e confettura di fragole sotto spirito. In bocca si sentiva il calore e la sua intensità con una discreta persistenza, freschezza e sapidità. Un buon bicchiere di vino più maturo del precedente Cannonau. Voto 82/100

Cannonau di Sardegna Perda Rubia 14.5°

Sardegna. An relatively unknown island, a bit smaller than that of Sicily, hanging out in the middle of the mediterranean to the west of Italy; is the topic of our next wines. Its rugged terrain, beautiful beaches and endless amounts of sheep; bring many to its coasts to live the good life- if only for a week or two. Our friend Nadine was one of these lucky people to go to the vast Island, even if most of her time was spent inside working. She did however dine on maiolino and gnocchetti and most importantly, brought back some local wines for her closest friends. Sardegna has many indigenous grapes, the most famous being the Cannonau. Known most recently for its health reasons (its high quantity of antioxidents have been named in the reason that many residents of the island live longer than anywhere else in the world) Cannonau is a relative to Grenache in France, Garnacha in Spain and Tocai Rosso in the Veneto of Italy. Perda Rubia DOC by Azienda Agraria is an amazing view of what the best wines of this type can be. Typically transparent, a ruby red color with granite highlights and thick, potent legs (it is after all 14.5% in alcohol) the beautifully intense aromas bring out everything a Cannonau should be- black cherries, plums, roses, balsamic, asphalt and alcohol. Easy to drink, it was intense, warm, persistant salty, fresh, velvety and well rounded. Light on the tannins, which is normal for the grape I couldnt have enough. Paired with two equally wonderful cheeses- a Paladin Bavarian Blue from Germany- which for those like me who dont care for blue cheese this is a must try, you'll change your view! and a Renero Pecorine Stagionato from Italy. I preferred this wine more than Paolo but my other guests shared my love.
Vote: 93/100

Con due amici americani durante una di queste sere newyorkesi piene di freddo e neve abbiamo aperto una bottiglia di Cannonau che ci ha fatto scaldare gli animi. Il Perda Rubia dell'Azienda Agraria Perdarubia, sulla costa orientale della Sardegna, è un vino fatto dal contadino alla vecchia maniera rispettando i tempi di invecchiamento che vogliono dire esperienza e armonia con la natura. Trasparente dal colore rubino con riflessi leggeri di granato, consistente il contenuto. Al naso mi ricorda l'asfalto, balsamico, more, prugna ed etereo. In bocca è caldo intenso e persistente, sapido (dal suolo granitico), abbastanza fresco, una discreta tannicità vellutata. Abbastanza equilibrato. Difficile probabilmante da trovare in quanto è stato comprato in una enoteca di Cagliari. Ma cercatelo per favore! Una realtà italiana di cui ne sono fiero. L'abbiamo abbinato ad un pecorino toscano di media stagionatura. Il tutto delizioso. Voto 82/100

Jayson Napa Valley 2002 15.5°

Starting off the New years right, and trying to forget about the bad economy, we drank one of the most delicious bottles of wine. Jayson is one of the favorites of my cousins husband and is a mix of Cabernet Sauv., Merlot, Cabernet Franc and Petit Verdot. Produced in Napa Valley, California, it isnt your typical heavy American wine. This 2002 vintage blend is produced by the Pahlmeyer agency who grows many other grapes such as Chardonnay. Pahlmeyer tries to make a sleak modern wine with a bit of pizzazz- and they did. This wine is extremely elegant, well rounded and balanced. It is an intense red with a granate rim which comes from the time spent in new oak barriques. Just as intense as the color, the perfumes where mesmerizing- blackberry, black cherry and plum jam, wax, balsalmic, tabacco, woods and chocolate; a masculine mix of what a great cab should be. These smells became flavors when the wine swirled into our mouths making us feel warm and happy. The softness of the merlot, the tannins from the cab, and the saltiness from the earth combined delicately and remained as velvfet. Although the 15.5% alcohol grade is really high it doesnt come across as overbearing but instead make me think of an Amarone and wonder if the process was similar. A great wine for contemplation or with steak and probably better in the winter that on hot summer days, one of the few American wines worth the money!
Vote 92/100

Buon anno a tutti. Nuovo anno che inizia con il peso della recessione su tutti i fronti compreso naturalmente quello del vino; fa paura a molti ma non a noi!! Eccoci allora a raccontare di un prodotto californiano esattamente della Napa Valley che ci è particolarmente piaciuto e convinto. La bottiglia americana è un blend bordolese con Cabernet Sauvignon che la fa da padrone con un 50% e Merlot, Cabernet Franc e Petit Verdot che si spartiscono il rimanente 50%; Jayson 2002 ben stampato sull'etichetta dell'azienda vinicola Pahlmeyer mi è particolarmente interessato con il suo colore rubino intensissimo con un unghia leggermente sul granato che va ad esplodere con un'intensità piacevolissima e mascolina di tostato, marmellata di more, cera, smalto, tabacco, cioccolato e balsamico. Al palato l'intensità rimane e il vino scorre con la morbidezza di un gran merlot, i tannini son levigati ma posson esserlo di più, un caldo importante (gradazione alcolicà 15.5°). Piacevole la salinità e accentuata l'acidità. Equilibrato ma forse manca un pochino di eleganza a favore della sua potenza tipica californiana. Jayson 2002 non è filtrato, attenti ai fondi, da decantare. Pronto ma non maturo.
Voto 88/100

Umbria III

On our last day in Umbria, we had to (of course) visit some of the local wineries. Our first stop was a vineyard we hadn't heard of before called Adanti. Set on a picturesque landscape, we entered the villa antisipating the wine within. One white, five reds and an out of this world desert Sagrantino later, we were in love with this place. Our 'host' was intellegent and informative, explaining to us all about the Sagrantino grape and the differences between the Doc, Docg and the marriages they created with is and other grapes. We were also amazed by the passito and how well sagrantino does as a desert wine (later finding out that the origins of the grape wine started as a sweet wine) After we bought a few of our favorites we thought the since we were in the area we should visit Assisi, home of the Franciscan monk and his church. The city, now a mecca to Christians, was full of tourists and medalions dedicated to the holy man. The church is set high on a hill and is visible from many surrounding towns. It was destroyed during an earthquake in 09/26/1997 and restored to its original state a few years ago. Beautiful and open, but the insane amount of people really keeps you from enjoying the experience fully. Once we'd had enough, we set of to find a Cipolloni or a place where olive oil is made. Umbria is also home to some of the best oil in Italy more olive trees the vineyards can be seen from the small roads. The Cipolloni we went to was recommended to us by our friend Andrea and is considered a great oil for the price. We tasted their regular oil and the reserva, taking home with us a couple of bottles. Back the B&B to rest and pack, sad to see the day coming to an end. We had been invited for dinner by our new friends and were interested in seeing their much talked about home. Set in the middle of fields, the ranch style home was full of ceramics and homey in an artists way. We helped set the table for the 10 expected guests and opened a few bottles of wine made by small local producers. Once everyone arrived we laughed and dined on local food, slightly enhanced by the brazilian ideas of cooking. With dogs running around us, we spoke of future plans and past experiences, all the time thinking to myself, what a simple easy life, could I live like this? Away from the hustle of city life? Maybe.

And on our drive back to Venice, I thought about it more and more. The simple life in a beautiful place full of amazing people, food and wine. Why not after all? Being happy is whats most important isn't it. And now, back in NY, I still think about Umbria and the friends we met and the places we visited. Who knows, maybe we will end there one day. It wouldn't be half bad, thats for sure.

Nell'ultimo giorno in Umbria non poteva mancare una visita ad una cantina. La scelta è caduta sull' Azienda vinicola Adanti situata tra Bevagna e Foligno in un bellissimo panorama di colline arricchite da vigneti ed ulivi. I vini in degustazione presentati erano un biano e precisamente il Grechetto dei Colli Martani e cinque rossi tutti degni di nota ma due in particolare caratterizzati da un ottima qualità prezzo sono il Montefalco Rosso Arquata DOC e il Rosso dell'Umbria IGT. Non potrei dimenticare fra quete righe il meraviglioso Sagrantino di Montefalco e il persinstentissimo Sagrantino di Montefalco Passito tutti prodotti di ottimo livello gustativo targati DOCG. Dopo averne comprate alcune bottiglie ci siamo avviati per una breve vista verso la Basilica di San Francesco d'Assisi per poi virare appena fuori Foligno esattamente a San Giovanni Profiamma per immergere i nostri sensi nel frantoio Cipolloni. Questo frantoio raccomandatoci da una amica artista Andrea è veramente un passaggio obbligato tra i molti offferti da questa grande terra. Tornando al B&B per una rinfrescatina siamo stati invitati poi da Andrea e Nicola per la cena in una cascina tra le colline umbre. Persone incredibili e affascinanti l'Umbria non finirà mai di stupirmi.

Tokay Pinot Gris W.Gisselbrecht 2004

Tokay or Tocai is a wine type made from the Furmint grape which grows in Hungary and produces the famed Tokay Aszu. However, the people who thought they were bring back this traditionally sweet grapeback to Alsace, France 500 years ago, it turned out that is wasnt Tokay at all, but Pinot Grigio (or Gris in French), and the named later changed to a mix of the two- Tokay Pinot Grigio. This white is normally a robust, strong smelling wine made to be had with dinner. And, in fact this bottle by Vitners W. Gisselbrecht has intense and complex aromas, in particular floreal, honey, roasted almonds and spices. It can almost seem fatty or oily in the glass and when drunk, but it does give you a warm feeling almost christmas like. Because of this and its great persistance it can be served with heavy dishes like fois gras of poultry roasts. I would really recommend this delicious wine to go with your holiday dinner or party.
Vote 85/100

Tokay è un vino fatto con l'uva Furmint proveninte dall'Ungheria durante un assedio francese alla fortezza Tokaj da parte del generale Lazare de Schwendi uscendo vincitore si portò con se oltre quattromila barili di vino per l'appunto Tokay; piacendogli tanto si portò via anche le talee in modo da coltivarlo in patria . Purtroppo si sbagliò e portò con se quelle del Pinot Grigio invece di quelle del Furmint. Questa bottiglia infatti riporta sull'etichetta la specifica Tokay Pinot Gris. Il vino si presenta con un giallo paglierino pieno e consistente; la sua complessità si esprime nel floreale variando poi nel miele d'acacia e nelle mandorle tostate. Grasso in bocca, cremoso ma ben equilibrato dalla freschezza e dalla sapidità. Ottimo per le feste di Natale da abbinare magari ad uno fois gras. Bene il rapporto qualità prezzo!!
Voto 85/100

La Chablisienne, Chablis Premier Cru, 2003 Mont de Milieu

Although I personally am not particular to Chardonnay, I am a fan however of Chablis. A Chardonnay from Bourgogne France, the Chablis is slightly fresher and definately lighter than the typical heavy, buttery and vanilla flavored style. This vineyard, La Chablisienne puts out a few types of Chablis from Petit to Grand Cru. The bottle I am talking about today is Premier Cru from Mont de Milieu (remember each Cru must come from a specific land area to be called a Cru) 2003. A light, clear yellow with golden highlights, perfumes are somewhat typical to a chardonnay- peachy, apricoty, floreal, the light wood or maybe a forest smell shows secondary. The taste was elegant and well balanced. Intense, fresh, slightly mineral and it didnt have the barriqued flavor which I was thanksful for. Overall it was a nice wine, great with a fish dinner.
Vote 85/100
Sebbene personalmente non mi piaccia lo Chardonnay, quello vinificato in Borgogna lo ritengo fantastico: fresco e minerale non coperto dal legno quindi non sproporzionato e vanigliato. Questa Azienda La Chablisienne è nata come cooperativa nel 1923 infatti durante la crisi di quei tempi (guarda caso) i viticoltori si son messi assieme a produrre vino con a capo Abbe' Balitrand. Oggi la cooperativa ha raggiunto il numero di 300. La bottiglia in visione è lo Chablis Premier Cru Mont de Milieu: Colore giallo paglierino con riflessi leggermente dorati ( è una vendemmia del 2003) si apre con eleganza nella pesca, albicocca, fiori gialli, vaniglia e del fieno bagnato. Al palato la sua qualità è confermata appieno con una buona freschezza e mineralità senza imbrodarsi di legno. Buona l'intensità e la sua persistenza.
Ottimo liquido francese; bene se abbinato con un bel piatto di pesce!!

Voto 85/100

Paradou restaurant in NY

In times like these, stores and restaurants a like are doing anything possible to get or keep clients. Sales, deals, shows, discounts- you name it. So when we choose a little place called Paradou in the meatpacking district of New York City, we were shocked when we saw how hard it was to actually get the discount they promised.
We had originally decided to go there mainly because we had passed by, thought it different and we liked the slogan- 'We're not fancy, but our food is' or something like that, and they were right. At the end of the meal, I went to the bathroom seeing for the first time their list of 'deals' and 'specialty' nights. 'Dec 8th, free bottle of wine.' With that, it was written to make a reservation or tell you waiter and use this code. What are we in some brothel in the 1920's I thought? Needing a password? But still I thought that getting our half liter of wine free would be great (especially since it was so expensive and really not that good) but when I asked the waiter he said it was by reservation only. Well that wasn't what it said on the list- so I asked the manager and she said oh no you must be on the mailing list. Thats funny, never heard of the mailing list before and it definatly wasn't written on the sheet of discounts and deals. So really did they want to give anyone a free bottle of wine? I doubt it. They claim they want to help out the people until the DOW reaches 12000? Just a ploy to make you think that there are some decent people out there trying to help out the unemployed citizens of NY. One would think that if you want people to come back or share their happy thoughts about a restaurant with others they would have discounted the bottle either way, but they didnt. So here's our nasty thoughts on the place. Bland overpriced food, in a quasi dive looking atmosphere, without hardly any heat and they probably use cheap, crappy wine for their 'quarter' and 'half' bottles since they never showed or poured you the wine from the original bottle (something unheard of in Europe). But most of all, the fact that a place offers you one thing and doesnt give it to you is absoluty distasteful.

Di questi tempi di crisi negozi e ristoranti fanno il possibile per attirare e mantere i clienti con sconti, slogan 2 al prezzo di uno. Uno di questi il ristorante Paradou nel Meatpacking District di New York City ci ha shoccato veramnete.
Abbiamo deciso di cenare li in quanto essendo di passaggio siamo stati catturati dallo slogan' Non siamo fancy ma i nostri piatti lo sono' suonava più o meno così.
Alla fine della cena andando in bagno abbiamo notato per la prima volta la lista delle offerte del mese di dicembre e gennaio. Dicembre, Lunedi 8 gratis una bottiglia di vino. Indicava che bisognava prenotare o dire al cameriere una password!! Pazzesco siamo tornati al tempo del Proibizionismo. Comunque visto che avevamo ordinato mezza bottiglia di vino rosso di qualità scadente ad un prezzo di 28$ averla gratis sarebbe stato almeno un sollievo per le nostre tasche.
Bene il manager ci diceva che per avere lo sconto bisognava essere nella mail list. Strano non era scritto nella promo del loro sito. Davvero vogliono dare un bottiglia di vino gratis a tutti?? Non lo credo proprio!!! Beh il look non era tra i migliori: quattro muri bianchi, senza un adeguato riscaldamnto cibo quasi insipido e senza gusto e il vino ragazzi indicato nel menu come Chateau of ... venduto sia in bottiglia da mezzo litro che da litro, ordinando quella da mezzo ci è arrivata una caraffa di vino sfuso a 28$$$!!! Orrore !!! Ragazzi assolutamente da evitare questo locale.
BAD BAD BAD