simply put...i'd rather be a grape nut than a connoisseur.
last night, was the night we tried 'due' talian white wines, side by side. what was glorious about this #winenightstand, besides the company and feeling rewarded after a kick ass workout, was being able to compare the differences between the two vinos; varietally and regionally.
Wine n.1: Considered a “lackluster” grape amongst wino peoples, Trebbiano,produced in the right places like Umbria, Lazio, & Abruzzo it can really do something for you.
Flavor wise, at it’s best, this wine is light-bodied and very crisp, with green fruit flavors. This particular wine, Friso, hit us with a ton of tartness and acidity so it was good to have the bonne bouche ashed goat cheese & baguette on the table to pair with it…$12 on the shelf chez Madame Claude Wine
wine n.2: a bit of a different experience here. after having met the wine-maker (who is a pretty amazing person who speaks the best French I’ve heard with a Campanian accent) it is hard not to love his wine. From his Greco to his Aglianico, this Falanghina doesn’t fall far from the rest. representing the Ocone Family in the region of Campania this wine had a bit more depth and smoother structure. it was definitely not as tart as the trebbiano and we concluded it was due to it’s further ripeness because it comes from a much warmer region of Italia. Overall it was the winner winner with the smoked duck, lentil salad dinner….$17 on the shelf chez Madame Claude Wine
blanc de noirs (white wine made from black grapes) is a term used in Champagne, France. It identifies that the bubbly you may be drinking was produced from one or many black grapes but doesn’t show it, because it’s color is WHITE!
Here’s a REALLY Quick run down on what I’m talking about here (come to my class for a hands on demo and more specs): but BASIC BASICS go:
most grapes have a “colorless” juice so in order to get a shade of pink for rosé or that deep, rich red, the skins of that black grape variety, be it Pinot Noir, Cabernet Sauvignon, or Nebbiolo, needs to sit/soak with that sans coulour juice for a wine maker’s determined amount of time. this process is called MACERATION and without it, you are left with a white aka colorless wine!
To prove this, or rather the whole reason I even started this post was to introduce you to a still wine made from a 100% Pinot Noir that is WHITE! I know right?! At firs it blew my mind, but then I remembered the principal of maceration and it all made sense!
See the picture below of this tasty Spatburgunder (Pinot Noir) from Germany! On the left you will notice the non-macerated kind and to the right the macerated version!
spot it on our shelves in the very near future!