Η μικροσκοπική Ιταλία, που σε έκταση έχει μόλις το 60% του μεγέθους της Γαλλίας, και τα 3/4 του μεγέθους της Καλιφόρνια, είναι κάτι παραπάνω από επιτυχημένη στην παραγωγή κρασιού. Για πολλά χρόνια, η Ιταλία είναι ο πρωτοπόρος στον κόσμο στην παραγωγή κρασιού-(η Ιταλία ή η Γαλλία καταλαμβάνουν πάντα είτε την πρώτη είτε τη δεύτερη…
Vietnamese-style tamarind crab (cua rang me in Vietnamese) is an incredibly simple, yet absolutely mouth-watering dish. The real key to making this dish successfully is to have the freshest crab you can get. The roughly cracked pieces of crab are stir fried in a sweet and sour tamarind sauce. The sauce is made of tamarind, chili, Thai basil and garlic. The Thai basil imparts an intense fragrance to the sauce, and by extension, to the crab.We eat this dish family style. No pretense here. Just get a large platter, fill it with the tamarind crab and put it in the middle of your dinner table. We don\
wine-searcher.com / Barbarossa Wine
Barbarossa is a grape variety found in parts of mainland Italy and on the French island of Corsica. Traditionally found in the vineyards of Liguria, it is now found in the Emilia-Romagna region, where it makes medium-bodied, fruity red wines, but most often appears as rosé or grappa.
The grape shows considerable regional variation, and many researchers have suggested that the name has in fact been given to a host of unrelated grape varieties, a theory that is yet to be proved through DNA analysis. The name Barbarossa, which means «red beard» in Italian, could be in reference to a bearded Roman emperor who was a frequent visitor to Emilia-Romagna, or to a similarly russet-haired Turkish conqueror named Barbe-Russe.
In Corsica, the variety is known as Barberoux, and is sometimes produced as a white wine. In Provence, Barbarossa is used as a table grape.
Synonyms include: Barberoux, Malaga Rose, Grec Rouge.
Food matches for Barberossa include:
- Smoked cheese (white)
- Pan-fried crab with tamarind sauce (rosé)
- Pizza Margherita (red)
There’s a certain crispness to the early-morning air and the sun is sets a little earlier each day. This is the Autumnal Equinox announcing the arrival of fall (Sept. 22nd, 2016 to be exact). It’s also the day that marks the moment when the sun’s position drifts over the equator into the Southern Hemisphere. This change is the official start of winter in the North and it tips the scale, making nights longer than days.
Winter is here.
This 2016, the Farmer’s Almanac has anticipated a cold winter for 2016/2017. What does this weather report mean for wine lovers? It’s an invitation to start seeking out spice-driven reds and whites that will pair perfectly with seasonal harvest foods. Let’s take a look at some of our favorite picks for fall, which are ideal pairings for warm oven-roasted foods and chilly weather.
Zinfandel’s smoky, spicy flavors make it perfect for fall. This wine is robust and works well with spiced squash and cassoulets (slow-cooked casseroles).
- Lodi is famous for a smoky style of Zinfandel.
- Sonoma produces minerally and elegant Zinfandel wines.
- Paso Robles Zinfandel offers an abundance of fruit.
For those of us who are not quite ready to surrender summer, there is no better remedy than a glass of Grenache: it tastes like bottled sunshine. Grenache is practically bursting with sweet, red fruit flavors followed by the tingle of heart-warming alcohol. This one is a guaranteed crowd-pleaser.
- Southern France (Côtes du Rhône and Languedoc-Roussillon) make rustic Grenache blends, so definitely seek out the 2015 vintage for great quality.
- Spain produces fruity and smooth Garnacha (as the Spanish say). There are exceptional old-vine Garnachas from Somontano, Campo de Borja, Carineña, Calatayud, and Navarra (Navarre).
- Italy makes a very rustic and tobacco-laced style of Grenache called Cannonau from Sardegna (Sardinia).
Beaujolais (Cru Level)
Beaujolais is a much more rustic red variety that often sports a touch of bitterness, complimented by low tannins as well as lovely floral notes of peony and violets. The high-quality stuff comes from one of the region’s 10 crus (aka “growths”), which can easily measure up to a good bottle of Burgundy. This is a great food wine that gets along well with just about anything you put on a plate (even roasted salmon).
- Lighter, more floral crus: Côte de Brouilly, Brouilly, Saint-Amour, and Juliénas
- Medium-bodied crus: Chiroubles, Fleurie, and Régnié-Durette
- Fuller-bodied, fruity crus: Morgon, Moulin-à-Vent, and Chénas
Valpolicella (and Bardolino)
Corvina is the main grape of the two Northern Italian wine regions of Valpolicella and Bardolino. Corvina wines have tart, red cherry fruit flavors and sometimes a hint of chocolate. Corvina is also the ideal partner for pizza.
- Valpolicella Ripasso is a richer, more fruity style of Corvina blend. Find out how it’s made.
- Bardolino produces a more floral and herbaceous style of Corvina blend.
The parent grape of Cabernet Sauvignon is Cabernet Franc, which contains higher levels of an aroma compound called methoxypyrazine that produces roasted pepper aromas. It’s a fascinating wine to ponder, smell, and sip.
- French Cabernet Franc is rustic and herbaceous. The 2015 is a great vintage to seek out. Learn more about Loire Valley wines.
- American Cabernet Franc tends to deliver more red fruit flavors of raspberry and strawberry. Keep a look out for Cabernet Franc from Washington State.
A sweetly aromatic white grape variety that bursts forth with rose, lychee, and potpourri. It’s a soft and full-bodied wine and its sweet-smelling bouquet contrasts beautifully with its crisp, dry composition. A great wine to try with Chinese food.
- Be sure to pick up a recent vintage, because Gewürztraminer is one of those wines that (for the most part) is best drunk young.
wine-searcher.com / Provence Wine
Provence is a wine region in the far south-eastern corner of France, best known for the quality (and quantity) of its rosé wines and for its warm, mild climate.
The modernization that is occurring in so many southern French, traditional winegrowing regions has not taken such a firm grip in Provence, but there are definite signs of change. The region’s grape varieties, in particular, have been under heavy scrutiny in the past few decades, with traditional varieties such as Carignan, Barbaroux (Sardinia’s Barbarossa) and Calitor being replaced by more commercially viable grapes like Grenache, Syrah and even Cabernet Sauvignon. The term cépages améliorateurs (‘improver varieties’) is gaining currency in Provence, as it has throughout neighboring Languedoc-Roussillon. Although Barbaroux and Calitor are being gradually phased out (between 2000 and 2015), the traditionally successful local varieties Mourvedre, Tibouren and Vermentino (locally known as Rolle) have retained favor, demonstrating their value in Provence’s red, rosé and white wines respectively.
The vineyards of Provence cover an area of France’s south-eastern coastline that measures roughly 125 miles (200km) from east to west. In this definitively Mediterranean climate (no Provencal vineyard is more than 25 miles/56km from the Mediterranean), the vines enjoy around 3000 sunshine hours per year, along with an annual average temperature of 58F (14.5C). The long, dry summers provide ideal harvest conditions in most years, leaving the majority of the region’s grape-growers free from worry about unwanted rot and vine disease.
The winds that punctuate the southern French climate (such as the cold mistral that blows down the Rhone) are a significant factor here; they further reduce the prevalence of fungal diseases, but increase the risk of structural damage to grapes and even vine plants themselves. Additionally, the ideal conditions of the summer are somewhat offset by the violence of the storms that strike in spring and fall, bringing most of the 30 inches (760mm) of annual rainfall.
Provence has a relatively small number of appellations given its size, the largest of which is Cotes de Provence. In 2005, it accounted for just over 49,500 acres (20,000ha) of vineyards. These are focused in the eastern half of Provence (which they share with the Coteaux Varois), although there are pockets of Cotes de Provence vines as far west as the regional capital, Marseille. The west of Provence is slightly more varied. It is dominated by the region’s second-largest appellation, Coteaux d’Aix-en-Provence, which draws on about 9900 acres (4000ha) of land to the north and west of Aix-en-Provence town (home to the miniscule Palette title). The Ventoux (formerly Cotes du Ventoux) and Luberon appellations lie just to the north. Administratively, they are included in the Provence-Alpes-Cote d’Azur region, but in wine terms they are managed as part of the Rhone.
While the archetypal Provence wine is a Cotes de Provence rosé, it is the smaller, more peripheral appellations that really make the region interesting to wine enthusiasts. In the far east of Provence, the perfumed wines of the tiny Bellet appellation are made in the tightly ridged hills above Nice. The far west is home to the organic reds and rosés of the geologically distinctive Les Baux-de-Provence. The two most famous individual names from the region are located right on the Mediterranean coast between Marseille and Toulon. Here, the deeply colored, richly flavored reds of Bandol are produced just 12 miles (19km) from the herby, full-bodied whites of Cassis (not to be confused with the blackcurrant-based liqueur of the same name).
These smaller appellations, along with the Cotes de Provence sub-appellations (Frejus, Sainte-Victoire and La Londe), make up only around 15% of Provence’s annual wine output. The region remains dominated by the crisp, refreshing rosé that has earned it an international reputation.