The annual food festival is over for this year. Looking forward to start planning for 2019. As always we managed to improve the menu, flavors and cooking skills. Thx to everyone that joined and a special thx to @martinonstad , @monicaboberg and @perhammari for hosting and making it happen once again! 🍾🌭🥓🥑🥒🍅🍗🍎
I was strolling through San Sebastian and found a wine shop with a "small" 1,000 bottle cellar of aged beauties going back to 1912. After spending some time perusing, I went for this stunning reserva from a top vintage. Drinking superbly. Still quite dark in color with a tawny rim. It needed 15 mins in the decanter to blow away its sweat. Mature. Wet ground coffee, plums, tobacco. Very smooth with med+ acidity and still a textured palate. This should hold for another 5-10 years.
Hey Mr Postman, bring me some of that wine!
Here at #sawineonlinedotwine it's very exciting times as we put together our first boxes of wines together, ready for distribution across South Africa, in these sexy 12 bottle flat pack boxes!
Raúl Pérez' La Vizcaína "La Vitoriana" (2015, Bierzo) stems from the tiny 1.7 ha vinyeard of the same name planted with 80 y.o. vines. It is a field blend of Mencia (95%) as well as Alicante Bouschet, Estaladina and Souson fermented in a large old vat with long 40-60 days maceration period, followed by further ageing in used barriques. The result is a mid-bodied wine with intense and beautifully nuanced aromas of raspberries and cherries, spices, and additional flavours of blue fruit towards the finish. Tannins and acidity are perfectly measured, overall complexity and balance are simply stunning for a wine at this price level. Only 6000 bottles produced - get as many as you can, I certainly will 😉😍
Denominations of origin are not synonymous of quality, there are outstanding wines out there without any DOC or DOCG. Sometimes are the winemakers who chose not to be in consortiums, and the story of Montevertine confirms this.. In 1967, a businessman from Milan named Sergio Manetti, bought a beautiful villa in the heart of the Chianti hills as a summer home 🏡. He restored the house and planted two hectares of Sangiovese vines setting up a small cellar to produce some wine for friends and customers 🍷.
After the success of his wines, he decided to give up his other businesses, and dedicate all his efforts to winemaking.
Sergio was an ardent supporter of Sangiovese 🍇, and felt that the then-required presence of Trebbiano (a white grape variety) in the Chianti blend, only compromised Chianti’s ability to express the terroir.
So in 1981, Sergio had to left the Chianti Classico consortium because he refused to use Trebbiano. Soon after, regulations finally recognized Sergio’s wisdom and allowed Chianti Classico to be Trebbiano-free. He decided to stay out of the consortium anyways and since then his wines are classified only as “Toscana Rosso”
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Happy Wine Wednesday!! Let’s talk food pairings, shall we? We were SO loving this pairing of @rombauervineyards 2016 Sauvignon Blanc with this ahi tuna tower w/ avocado & wantons at dinner the other night! 👍 There is something so perfect about a crisp, slightly acidic wine with tropical fruit notes, paired with the fatty richness of the avocado and freshness of the Ahi. Yes, please! 😋
What are your favorite go-to pairings? Or one of the “who would have thought??” pairings? We’re always looking for new ideas! And new wines, of course. 😉 We’d love to hear from ya!!!
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Thank you so much!!!