italian wine

Although Prosecco has been around a long time, its popularity has grown in the last couple of years. It is viable alternative to more expensive champagnes and sparkling wines and is a "go to" item for holidays and special occasions. It is no wonder that Prosecco is a natural for Mothers' Day. You can toast mom or make Momosas for the Mother's Day brunch. Alternatively, you can also make delicious cocktails and punches as well. Here are a few examples.

Bellini

• 2 cups sugar
• 1 cup water
• 3 (16-ounce) bags frozen peaches, thawed
• 1 teaspoon grated orange peel
• 4 to 6 (750-ml) bottles Prosecco or other sparkling wine, chilled
• Orange peel twists, for garnish

Stir the sugar and water in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely.

Puree the peaches and orange peel in a blender with 1 1/2 cups of the sugar syrup until smooth. Strain through a fine-meshed

The 2015 vintage of Grand Passione is a delightful alternative to the much revered Amarone. As stated about previous vintages, this wine impresses with its elegantly embossed bottle and simple yet classic hand written look on the label. The name seems to fit the region itself which is steeped in history and romance. Thus is an impressive present for a loved one.

A delicious blend of 60% Merlot and 40% Corvina, this Rosso is produced in the Veneto region in the same appassimento-style as many Amarones. The Corvina grapes are sun dried before processing creating a raisin-like quality to the wine.  It is full bodied with a deep, nearly black color and rich and bold. There is a strong flavor of dark cherry, black currant, prune, raisin, and allspice with soft tannins and a long, smooth finish. This is a terrific bottle for under $15.00.  It works very well with stews and roasts, but give it a try with hard cheeses, crostini and liver pate.

We are headed for another record breaking month of high temperatures before August is out.  Refreshing is still key when it comes to drinking wine right now.  Therefore, what better place to go than the Calabria (toe of Italy) region where they know what hot is to find a cool, crisp, white wine.

Nearly two years ago I went on a trip to Italy to drink wine. I know... it’s a tough job.  Anyway, one night my colleagues and I were at a little bar in Tuscany and I tasted a Bellini made from Prosecco and fresh pulp from peaches picked that day. It was juicy, slightly bubbly with a beautiful pink hue and it tasted delicious.

April is here and we know what that means some more lousy weather for awhile. Wet snow, rain and wind will linger for a bit longer, testing our patience, but then things will change for the better.

Okay, I admit it. When I go to Hoaks out on the lake, I usually order a simple lager or pilsner beer with my fish fry (still my favorite since childhood) because it is such a classic match. But (duh) I do like my  wine and I was pondering what would I pair with a fish fry take-out at home?

With the Super bowl coming up in less than two weeks, I thought this would be a good time to start a new feature for the blog that pairs take out favorites with wines. In these particular blogs, a selection of favorite restaurants from various locations in the South towns will be mentioned along with some of their take out gems. I will then pair them with a wine that we carry.

Here is my list of some favorite wines for Thanksgiving. Some of these are typical choices, while others may seem out in left field. All are interesting and worth your time. With a couple of exceptions, these wines will fall under $15.00 a bottle.

WHITES

1. Les Lys 2014 Vouvray - There are apricot, almond and slight honey notes complemented by a fair amount of acidity, yet this wine still is very creamy and has a round finish. It will be a crowd pleaser at Thanksgiving.
2. Dom Lafage 2014 Centenaire Cotes du Roussane - A light straw colored blend of Grenache Blanc and Roussane, this wine is crisp and has peach and green apple notes with good minerality.
3. Ressia 2014 Evien Bianco - This wine is very aromatic with intense flavors of peach, apricot, orange blossom, lychee (somewhat reminiscent of a Vouvray) and a hint of anise in the finish.
4. Willm 2013 Gewurtztraminer - a bit creamy and juicy, with smoke, apple, melon, lime, and ginger flavors.

It’s after Labor Day but the heat is intense and grilling out is starting to lose its appeal. Many of us are missing our red wines.  Cheer up! Cooler weather is on the way (Not cold, but normal high 60’s –low 70’s) and football viewing is infiltrating many homes in our area.  With football viewing comes snacks and pizza, and with snacks and pizza comes (no not beer- remember where I work) red wine.

I have just tasted the Elvio Tintero Rosso, one of the fine offerings from star importer Kermit Lynch.  This bargain priced wine is from the Piedmont region in Italy and is an irresistible blend of 40% Nebbiolo, 40% Barbera, 10% Dolcetto and 10% Cabernet Franc.

Tintero sources his grapes from different parts of Piedmont and is currently not permitted to display a vintage on table wines of this type.  Not a problem. You won’t care – trust me. This wine is very well balanced, has complexity, fine tannins and subtle acidity

For those of you looking for a bigger, bolder, intense Italian white rather than Pinot Grigio, of which there is an over abundance of at nearly all wine shops and restaurants, perhaps you should try the Ressia 2014 Evien which is a Moscato d’Asti (WHAT?!!!).  No, really.  I am not only very pleased with this green tinted, golden hued surprise,I am humbled.  I have always believed that Moscatos are sugar delivery devices, you know, adult Kool-aid.  Then low and behold, along comes Fabrizio Ressia fom the Piedmont region of Italy with an excellent Moscato that made me weak in the knees.

So how did this happen?  Simple. He made it a dry wine.  What you have as a result is a full, rich, round, fresh white wine with the right amount of acidity. This wine is very aromatic with intense flavors of peach, apricot, orange blossom, lychee (somewhat reminiscent of a Vouvray) and a hint of anise in the finish.   A finish, by the way, that