 |
| FOURTEEN ITALIAN WINE THIS MONTH ON THE TOP WINES MEDIA&PRESS |
UK PRESS
Ventoso Morellino di Scansano 2012
This recommendation came from Fiona Beckett in The Guardian, who wrote: “Italy also has uniquely light reds that work as well with fish as with meat.”
She added that this wine is, “a fresh, Sangiovese-based Tuscan red that could take you right through a meal. (£11, Oddbins; 13.5% abv).”
Nino Franco Prosecco Rustico
This recommendation came from Fiona Beckett in The Guardian.
She wrote: “If you want to find out what a pukka Prosecco tastes like
try this one from producer Nino Franco.
True, it’s no cheaper than the
cheapest Champagne but it’s considerably more enjoyable. (Best offer:
£12.99 from James Nicholson, £14 Sommeliers Choice.)”
In the Daily Mail, Matthew Jukes wrote: “I adore the Greco grape”. He added: “This version is made by one of the most famous wineries in the south of Italy – Librandi.
The nose is gentle and lightly lemony with a silky, shimmering palate and a lovely crisp aftertaste. A cultured aperitif or fish wine, this is a future star. (£8.99, Waitrose).”
Matthew Jukes recommended this wine in the Daily Mail, writing:
“With simple, juicy red fruit and a lovely tang of acidity on the
finish you might dismiss this wine as being rather one-dimensional, but
there is charm and character here in this delightful little chap and
it’s a bargain, too.
A superb party wine for all palates I highly
recommend Moncaro. (£5.59, Waitrose).”
US PRESS
Mionetto Prosecco Brut
Sandra Silfven in the Detroit News picked out this wine, writing: “The green Champagne-style bottle with the orange ribbon label is dry, crisp, refreshing, lighter bodied and so food friendly.
Key word in that sentence: ‘dry.’ This Italian bubbly sees no oak and is low in alcohol at 11%. Wine enthusiasts will love you for pouring it.
In the LA Times, Irene Virbila wrote that ”this Dolcetto from
Elio Grasso is just so pretty and vivacious, it should do equally well
with the turkey and stuffing and the myriad side dishes.
Easy drinking, a
wine that novices and experts will enjoy.”
In the LA Times, Irene Virbila picked out this wine, which she described as “another refreshing white from Nebbiolo- and Barbera-dominated Piedmont.”
She added: “It comes from young Luca Faccenda, who attended enology high school in Alba and went on to get a degree in viticulture and oenology at Torino University.
This is just his third vintage, though his family has grown grapes for more than 250 years. Made from old vines, his Arneis is richer than most, highly aromatic and complex. It has a lovely minerality that makes it particularly food-friendly. Enjoy it with sushi, grilled shrimp, seafood antipasti and Asian food — or with turkey.”
Sandra Silfven wrote in the Detroit News
that this wine, ”is fermented in stainless steel to preserve its
freshness and pleasant tannins,” adding, “it’s spicy, with lovely berry
character, lighter in body and a delicious quaffer with wafer-thin Pizza
Margherita.”
This wine was recommended by Dave McIntyre in the Washington Post,
he wrote: “This is good, honest Cabernet, suitable to pair with any red
meat dish and nimble enough to dance by itself.
Best of all, it’s not
gussied up with a lot of oak flavours that people too often mistake for
high-quality wine. ABV: 13%.”
ASIAN MEDIA
This wine was picked out by South China Morning Post‘s Nellie
Ming Lee at a tasting held by Debra Meiburg MW.
Lee described the wine
as “an inky, opaque purple wine with vivid berry fruit and,
surprisingly, no oak, made from Nerello Mascalese and Nerello Cappuccio
grapes.”
This wine was picked out by winebuzz.hk, writing: “Nero d’Avola
is considered as one of the most important grapes used in Sicilian
Wine. It is know for it sweetness and full body.
Powerful like a Syrah,
Nero d’Avola is a sure bet for pairing with heavy meat dishes.”
Porphyr Lagrein Riserva 2010
In the Bangkok Post, Pamela Tan picked out this wine, writing:
“Made from 100% Lagrein grape, the wine has a deep ruby colour and
aromas reminiscent of morello cherries and bilberries, with notes of
liquorice, coffee beans, vanilla, cloves and black tea, which makes it
spicy and fruity at the same time.
The wine is harmonious on the palate
with very compact and concentrated, multi-layered flavours and a
slightly sweet note of dark chocolate rounded off with silky tannins.”
Tan also recommended this wine, writing: “This amber-hued wine has a
very aromatic and spicy bouquet, with notes of honey, vanilla, quince
and candied orange peel.
It has a full and voluminous body, with
excellent balance between the residual sugar, acidity and alcohol
content.”
This wine was recommended by the team at Thelocalnose.com, with Timothy Goh writing: “Nice and fresh nose with hints of flowers like lilies and orange blossoms. Zesty, clean and harmonious on the palate and finishing with a good length. Nice Arneis.”
Suzanne Brocklehurst added: “Gentle mineral notes with hints of spice. Medium-bodied with lovely oily texture balanced by citrus concentration. This is a fabulous food wine with heaps of flavour and complexity.”
Commenti
Posta un commento