Wine review: Farnito Camponibbio 2009

10 02 2017

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In 1967, Giovanni Carlo Sacchet and Antonio Mario Zaccheo set out to interesting wine and produce a Chianti Classico that it would gain international renown. Carpineto wines are the result of advanced scientific and enological processes and techniques which respect the territorial integrity of the land. Over 95% of the Carpineto production is of red wines, the majorityof which are wines which age 3+ years before reaching the market for sale, with current figures at over 3 million bottles of wine being sold yearly.

“Camponibbio” is a Vineyard located in the southern part of our Vino Nobile estate, just outside the town of Chianciano Terme, Siena. This vineyard is subdivided into various plots, each with its own grape varietal, clone and rootstock that best match the varying soil types. During each harvest winery selects the fruit from the best performing vineyard plots, given the weather conditions of that vintage.  The grape composition of each vintage, therefore, is made of varying percentages of Sangiovese, Cabernet Sauvignon and even Merlot, which is not mentioned on the back label of the bottle.

THE LOOK

Style of label is old and it has kind of map of wineyard.

Color of the wine is intense, deep, ruby red with garnet highlights. Vintage 2009 does not yet provide hints of brownish color.

THE NOSE

First light but later intense, found plums, berries and liquorice. After letting the wine breath, could also find light stable and cigar box.

THE TASTE

Bold, yet balanced and elegant.

Facts:

Alcohol: 13,5% by volume
Extract: 40 g/l
Acidity: 5,5 g/l
Energy: 90 kcal/100 ml
Closure: natural cork

It is recommended to decant the wine, then you can really enjoy the flavors and bouquet.

REVIEW: OVERALL GRADE 4/5 – BANG FOR THE BUCK ++ / +++

http://www.carpineto.com/the-winery/?lang=en

 

 


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Categories : Fine Dining at Home, Food and Wine, Helsinki, Home Cuisine, Wine, Wine review

Wine review: Amarone della Valpolicella di Sartori 2011

24 12 2016
Amarone of the month, Amarone della Valpolicella di Sartori 2011. Can not avoid buying Amarone, when it is Christmas.

Wineyard’s history goes back to 1898 when Pietro Sartori bought his first vineyard in Negrar. Nowadays Sartori’s success is in large part due to its international efforts, which represent over 80% of its sales in over 50 countries: throughout Europe like Finland, in North and South America, in Russia, in South East Asia. The labels on which the company is now focusing on are Regolo Valpolicella Superiore Ripasso DOC and Marani Bianco Veronese IGT. This makes me wonder, if Amarone is worth to try.
Grapes used in production are 50% Corvina Veronese, 40% Rondinella and 10% Molinara.


THE LOOK

Most Amarone bottle labes are modest without too much colors like Sartori

Intense red colour

THE NOSE

First feeling was coffee chololate. When you rotate the glass, you find typical aroma with hints of red fruit jam and spicy finish

THE TASTE

Also first taste is kind of coffee chocolate, which I have not recognized from other Amarones tasted. If you have tasted this wine, did you find the same aroma and taste?
Wine does not taste as sweet as many others, but it has same full bodines, of course.

Facts:

Alcohol: 15% by volume
Sugar: 9 g/l
Acids: 5,5 g/l
Energy: 90 kcal/100 ml
Extract: 39 g/l
Closure: natural cork


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Amarone della Valpolicella di Sartori 2011 is nuanced, developed and pairs well will rustic meat dishes It paires also with cheeses, like Comte as well as Castello blue and white cheeses, which were as desserts on Christmas table.

Amarone is always wine you can trust, if you like to enjoy something else than red water.

 

REVIEW: OVERALL GRADE 4-/5 – BANG FOR THE BUCK ++ / +++

http://www.sartorinet.com/en/

 

 


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Wine review: Amarone della Valpolicella di Emilia 2013

10 10 2016

The Winery Cantina Valpantena Verona has been in business since 1958 and was established by several Verona wine growers as a cooperative and now has approximately 250 members farms that cultivate a total of approximately 750 hectares of vineyards, all included in the controlled origin brand areas in the Verona hillsides territory. These members were joined, in July 2003 after merger with the ‘Oleificio delle Colline Veronesi’, by another 150 farmer producing olive oil. This gave live to a new oil and wine business in Valpantena.

Grapes used in production are Corvina Veronese, Rondinella and Cabernet Sauvignon


THE LOOK

Most Amarone bottle labes are modest without too much colors. di Emilia is one of the most modest.

Color of wine is dark red with hints of brown although wine is still quite young, 2013.

THE NOSE

Typical Amarone; intense, sweet and quite strong bouquet. However, one might find hints of stable aroma which might come from the mixture of grapes and oak barrels.

THE TASTE

Full-bodied and warm, soft tannins. Fig, plum and dark cherry can be found as flavors. Long and soft aftertaste without any disturbance

 

Facts:

Alcohol: 14,5% by volume
Extract: 40 g/l
Acidity: 5,6 g/l
Energy: 100 kcal/100 ml (400 kJ/100 ml)
Closure: natural cork

Amarone della Valpolicella di Emilia 2013 is not the most known Amarone, at least for me. But after this tasting it became one of the favourites.

Compared to many other Amarones, price is very attractive. So with this wine you can replace many of the similarly priced more typical red meat or game dishes.

 

REVIEW: OVERALL GRADE 4,5/5 – BANG FOR THE BUCK +++ / +++

http://www.cantinavalpantena.it/index.asp?Lingua=2

 

 


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Hotel review: Hilton Molino Stucky Venice

28 06 2013

Venice

On the banks of Giudecca island, Hilton Molino Stucky has 379 rooms and with capacity to host up to 1000 people, the hotel boasts the largest conference facility in Venice. Minor problem concerning the location; you can not walk via bridges to “main” islands, you always have to use water taxis or shuttle boats.

Hilton Venice

Hilton Molino Stucky has several restaurants and bars. Specialities are Skyline Rooftop Bar and Skyline Pool restaurant at the 8th floor with great views to Venice. Moet Ice Imperial seemed to be popular drink in the pool restaurant; rooftop bas is open only in the evening. Breakfast is served in quite modest Il Molino restaurant but breakfast itself is luxurious and service is excellent. Rialto Lobby Bar and Lounge serves different type of snacks, drinks but you can also dine there.

Hilton VeniceHilton VeniceHilton Molino Stucky

Had pleasure to spend few nights at King Deluxe Suite with view at 5th floor.  Suite ahd separate living room, kitchenette, bed room and bathroom. And best of all great view to Canale Della Giudecca (3rd photo below text). Suite was well equipped and there was plenty of room to relax (if had had time to be in the room).

Hilton VeniceHilton VeniceHilton Venice

As you can not walk via bridges to hotel, only way but not the cheapest is to arrive with water taxis from airport or train station. Dock is around the corner of hotel main entrance. You could also choose shuttle boat which is more affordable but then you have to first find suitable launch pad of boats.

Hilton VeniceWater taxi in Venice

Hilton Molino Stucky is first of all conference hotel. Most visitors have bagdes which tell you that they are visiting Venice due to some conference or meeting. You might want to choose some other hotel if you like more “natural” athmosphere. However, worth to visit is 8th floor Skyline bar with views to two directions over the roofs of Venice. One reason for visit might also be floating art exhibits (paintings and sculptures). At the time of staying art from Monica Marioni was on the walls.

Hilton Venice

http://www.molinostuckyhilton.com/index.php


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Categories : Art, Bar, Hotel, Hotel review, Restaurant, Travel

Taste of Italy

22 01 2013

As being fans of Italian food like to prepare basic Antipastis on monthly basis. This time these included Prosciutto Crudo, Salami Picante, Mozzarella di Buffala, Rucola and grilled Zucchini.

Antipastis were complemented with Chianti Baroncini in an old fashioned bottle which is available at Alko’s.

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Had noticed earlier in our favourite supermarket Piadina flatbreads and decided to prepare them. Piadinas stuffed with mozzarella, prosciutto crudo and rucola are excellent snacks. Unfortunately flatbreads were glutein free and therefore did not work so well because they crumbled and were too thick. However, after warming very tasty reminder of holidays spent in Italy.

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Grapes of Chianti were SANGIOVESE (85 %), CANAIOLO (10 %), MALVASIA (5 %). Suitable red wine for antipastis and piadina and even for pastas. Would not recommend for red or game meats.

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Buon Appetito!


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