TRAVEL IS GOOD FOR THE SOUL – DOURO

BOM DIA

What’s the best way to travel through your good memories in these difficult times? Of course, it is to sit down with a nice meal and a bottle of wine, that means something for all of us.

I still remember when I had the great idea to travel by train from Porto to QUINTA DO VESUVIO on 14 August 2010. It is the best way to visit the UNESCO valley. The train run next to the river and there is an amazing view on the terraced vineyards.

Unfortunately they were shut….everybody was in holiday. My fault I should have contacted them in advance but I just decided at the last minute the day before to do the trip. Therefore  I had a nice midday pick nick under the shadow of a tree next to the river the baking Douro’s summer. Meditation, relaxation and contemplation of the beauty of the surroundings, and it reminded me of my last year passed in Kent, the garden of England. Definitely, this single trip and experience  made my day. 

Today I’m tasting POMBAL DO VESUVIO 2017 Douro Do from the well established PORTO fortified wine producer SYMINGTON FAMILY ESTATE.

Alcohol: 13.7 % vol.

PROVENANCE & GRAPE VARIETIES

Quinta do Vesuvio, Douro Superior. 70% Touriga Nacional
25% Touriga Franca
5% Tinta Amarela

AGEING & PRODUCTION

10 months in 400 and 225 litre French oak barrels.

Important, I made sure to open it one hour ago to let it breath (no need to decant it)
I needed a full body vino  to go with my Sunday Roast and I thought it was the perfect match for it.

On the nose it is very complex starting to delivery some savoury, game and leather aromas. There is an  hint of positive VA Volatile Acidity (Balsamic vinegar) Anyway this is balanced and brings nice compounds of black fruits to my nose; blackcurrant, bramble, prune, dry figs (hot continental climate) and red fruits like cherries. There is a dry mediterranean herbal element and pungent spices on it (oak and castas).  After a long time in the glass, it develops an eucalyptus mind and chocolate, delivering what I call After eight experience that I found also in a few Oz warm climate wines. 

On the palate I found it had a well structured firm, slightly bitter and well integrated tannins. There is a vibrant acidity to keep the wine balanced inviting me for a second sip.
The alcohol is generous but It’s not burning. Slurping & chewing the vino,  it has got some retro nose aromas and good intensity depth.(This is sign of quality)

The grand finale is a pleasant long finish and lingering after taste in the mouth.

A very good wine using indigenous grapes with a strong sense of place. 

AnywayI will keep a couple of bottles because in 2-3 years of bottle maturation it will be at it’s best.

It’s time to carve the roast and with  thissip I say to myself
See you soon Douro! Forca Portugal 
I agree with Tim Atkins MW when he said “It is a lovely place where to get retired”

THE WINEXPONENT VOTE 87/100 on 21/03/21

https://www.symington.com/brand/quinta-do-vesuvio

http://www.winesofportugal.info

• 

Yellow blossom by yellow blossom the spring begins!

Yellow blossom by yellow blossom the spring begins! 🌻 

The party is starting and it’s time for planning! I’m in my the garden with a nice glass of QUINTA FONTE SOUTO 2018 DOC Alentejo – Portalegre Portugal 14% vol. A wine with a sense of place and style. A unique full bodied GOURMAND Branco (White) wine crafted by Pedro Correira and Charles Symington from the warm and poor shist and granite soil 43 hectares dirt  since 2017. The beautiful vineyard is located on Sao Manede range between 490-550 This is bringing a natural vibrant acitity. https://www.symington.com/vineyard/quinta-da-fonte-souto

I would suggest to enjoy it in a  large round glass and make it breath and open…Served not too cold, around 11 degree Celsius. 
Coming back what I see in the glass…What a lovely intense lemon colour. The nose is very expressive and complex: white blossom, pears drops,  citrus, grapefruit, quince, tropical, pineapple, stone fruits, yellow plum, spicy herbal, secondary aroma of oak vanilla spice, evergreen resins, almond, lees. On the palate has got a vibrant sharp acidity, it is full body, creamy texture, mouth coating, with a generous warm alcohol element. The flavour is deep and intense with a long stony bitter almond finish. 

Trust me, It is lovely with fish and white meat. A good match for  Asian cuisine: Thai green chicken curry or honey soy (umani) glazed pork chops. The wine remind me, to give you a general idea of style,  a rich, aromatic (Marsanne)  round oily coating mouth south of Rhone wine.

It is made from indigenous varietals growing well in hot climates  75% #Arinto (citrus notes, body structure) and 25% Verdelho (Acidity and salinity) 60% fermented in 500 lt French and Hungarian barrels following all the classic Burgundian wine making procedures add further creamy oily textures and oaky flavours £15-20rrp (good value) drink now or will develop nicely in the bottle in  the next 3-5years. 

A SOLID BRONZE 88/100 the #winexponent

#winesofportugal #portuguesewine #alentejo #vinhobranco #asianfood #symingtonfamilyestate #gourmandvin

One month ago at DWWA Winner’s tasting VINEXPO BORDEAUX 2013

Una breve nota per concludere la serie d’esperienze con Decanter.

Purttroppo, lavorando, ho mancato d’assistere all’ evento a Londra, mirato ai loro lettori & wine enthusiasts. Percui siamo passati, dalla degustazione alla cieca da parte pannello di super esperti, alla premiazione,  ma soprattutto un follow up con una macchina marketing a livello internazionale. Questa e’ l’opportunita’ offerta partecipandovi il prossimo anno. Per ulteriori informazioni non esitate a visitarehttp://www.decanter.com/dwwa

Esattamente un mese fa’ ho fatto visita a Bordeaux in occasione Vinexpo. http://vinexpo.com

Nell’affollato Decanter stand ben 25 su 90 i Vini Italiani vincitori di medaglie al DWWA in Vinexpo.

Una vetrina internazionale in territorio francese che ha dato modo di confermare il duro lavoro dei notri buon produttori. Tutti presenti alla manifestazione per poter dare ulteriori informazioni a riguardo loro terroir,  azienda ed  intero portfolio.

In tale circotanza, ho avuto modo di fare un esercizio da buyer e provare tutti i 90 vini provenienti da diverse parti del mondo. Tra gli italiani che mi hanno colpito proporrei sul mercato UK:

• Monte Tondo, Foscarin Slavinus, Soave Superiore Classico 2010 Silver medal
• Monteverro, Terra di Monteverro, Toscana Rosso,  2009 Gold
• Cantine Leonardo da Vinci, collezione speciale, Brunello di Montalcino 2007 Gold
• Tenuta Sant’Antonio Selezione antonio Castagnedi Amarone 2009 Silver
• Baglio di Pianetto Cembali Nero D’Avola 2007 Gold

Per tutti i risultati del concorso Decanter Wine World Award 2013 vi prego di visitare http://www.decanter.com/dwwwa

Per quest’anno e’ tutto e tiro le tende di velluto rosso, nella speranza che i produttori che tanto hanno investito e creduto in quest’azione con DWWA ricevano i giusti risultati. Vedro’ di contattarli a gennaio per sentire loro feedback.

Bien venue at Vinexpo Bordaux 2013 !!!

NEW UNSIGNED TALENT – seconda parte

PARTE II – DWWA UNSIGNED TALENT TASTING AT LIWSF in London 20-21-22 Maggio 2013

…Steve Spurier saluta da buon gentleman e sparisce nella fiera. Io continuo nella mia degustazione di tutti i vini italiani tra una stretta di mano e saluto ai vari operatori che passano o si fermano a provare le 145 cenerentola. Il mondo del vino non e’ poi cosi’ grande in London e penso d’essermi ben inserito a 360 gradi in questi ultimi 7 anni.

NEW UNSIGNED TALENT

THE ENGLISH JOB – VINI ITALIANI con medaglia IN CERCA DI LAVORO

PARTE I – DWWA UNSIGNED TALENT TASTING AT LIWSF in London 20-21-22 Maggio 2013

In forze i vini italiani vincitori di medaglie, hanno partecipato alla degustazione presso lo stand di Decanter. Una vetrina esclusiva per tutte quelle Cenerentole rimaste nascoste, in cerca del principe importatore. Una festa da ballo e’ in atto nel positivo mercato UK ma la London International Wine & Spirit Fair 2013 ha avuto una delle partecipazioni & affluenza tra le piu’ basse degli ultimi 7 anni.

Nella foto Publishing Director Sarah Kemp e Chairman Steven Spurier annunciano I vincitori medaglie del decimo anniversario DWWA alla LIWSF – London 20.05.13 I risultati con vincitori medaglie possono esser consultati on line www.decanter.com/news/wine-news/583904/decanter-world-wine-awards-2013-winnersannounced

Hello to everybody I’m back. Rieccomi!

Come tutti gli anni non potevo mancare alla trentaduesima edizione della LIWSF at ExCel nell’estremo ovest di Londra. Sembra questo sia una delle cause che ha portato parecchi esebitori a non attendere quest’anno, optando per la ben organizzata Prowein in Germania. Sembrerebbe il prossimo anno LIWSF sara’ ospitata in zona piu’ centrale, presso Earls Court Exhibition Centre, diventando un’esibizione orientata allo specifico mercato UK. I costi di partecipazione all’ExCel inoltre sembrano troppo elevati per il periodo che l’economia Europea sta passando. Un grosso dibattito e’ in corso per questo motivo. Vi terro’ aggiornati 2013.londonwinefair.com/content.

Redshirt al Decanter Wine World Award 2013

Londra DWWA Il tavolo dei team leader Italia durante la fase finale per l’assegnazione Trofei. Da sinistra andando in senso orario abbiamo Ian D’agata, Jane Hunt MW, Richard Baudin and Monty Waldin

Decanter Wine World Award 2013 competizione si e’ conclusa a Londra all’inizio mese di Maggio dopo una settimana di degustazioni alla cieca. Quest’anno mi sento ulteriormente vicino a questo evento pur non avendoci partecipato da giudice, bensì da Redshirt (maglia rossa). Domani non potro’ mancare alla London International Wine Fair dove verranno comunicati i vincitori DWWA.

The Mediterranean diet

The Mediterranean diet constitutes a set of skills, knowledge, practices and traditions ranging from the landscape to the table, including the crops, harvesting, fishing, conservation, processing, preparation and, particularly, consumption of food.

The Mediterranean diet is characterized by a nutritional model that has remained constant over time and space, consisting mainly of olive oil, cereals, fresh or dried fruit and vegetables, a moderate amount of fish, dairy and meat, and many condiments and spices, all accompanied by wine or infusions, always respecting beliefs of each community. However, the Mediterranean diet (from the Greek diaita, or way of life) encompasses more than just food. It promotes social interaction, since communal meals are the cornerstone of social customs and festive events. It has given rise to a considerable body of knowledge, songs, maxims, tales and legends. The system is rooted in respect for the territory and biodiversity, and ensures the conservation and development of traditional activities and crafts linked to fishing and farming in the Mediterranean communities which Soria in Spain, Koroni in Greece, Cilento in Italy and Chefchaouen in Morocco are examples. Women play a particularly vital role in the transmission of expertise, as well as knowledge of rituals, traditional gestures and celebrations, and the safeguarding of techniques.

Source: http://www.unesco.org/culture/ich/index.php?lg=en&pg=00011&RL=00394

 

PLS SEE THE VIDEO clink on the follow link 

http://www.unesco.org/culture/ich/index.php?lg=en&pg=00011&RL=00394

 

WHEN LESS IS MORE ****Canapes & Wine matching*****

Buongiorno There

Here are some suggestions for your parties 

 FOOD & WINE MATCHING Part I

Do not hesitate to contact me if you require your specific food & wine matching

s_cassina@hotmail.com

All wine are available in UK by www.domuscella.com

 

BUBBLES

Serre Valgres Prosecco Extra Dry DOCG Grand Cuvèe

Pale straw yellow coloured. The sparkling is small-grained and the perlage is delicate and persistent. Its aroma is a mix of apple, pear, banana, wisteria and jasmine. Velvety, wide, creamy with a vague hint of raisins.  Try with king prawn cocktail, antipasti Italian cured meat, canapes, smoke salmon blinis or platter, chicken and pork platter, buffet food, marinated olives, salted snacks, salads, fruits desserts IWC SILVER 2009

 

 

WHITES

Passerina 2010 IGT

A very well made wine. Great intensity in the nose, the grapefruit,melon and a hint of pineapple give this wine a wonderful bouquet.The palate is flavorful, well balanced and just as exciting as the nose.It has lemon, pear, melon, apple and mineral flavors. The finish isfairly long and enjoyable. Try with sushi canapés, cous cous roast vegetables, crabs and lobster, soft cheese, greek salad, pesto pasta, seafood

 

 

Castello di Buttrio Sauvignon DOC 2010

Pale yellow colour with greenish hues. Very aromatic, yet delicate. Hints of yellow bell peppers and sage with notes of tropical fruits, peach, melons. Broad, full, soft and elegant at the palate. Perfect match also with oysters, assorted cooked meat platter, fish pie, fish & chips, pesto pasta, salads, gravadlax and smoke salmon, risotto, ravioli, mild cheddar

 

 

Massimo Pastura Gavi DOC 2011 – Il Poggio

This wine comes from a single vineyard with 60 years old vines located between the town of Gavi and Arquata Scrivia, on a very clayey and stony soil. Full of flavours and aromas, typical of the Cortese grape, this wine shows a good complexity, elegance and balance in the mouth. Excellent with flavored starters, sea food and white meat. Try with pork, turkey and cranberry pie, cranberry and orange ham, orange duck, turkey breast stuffed with sweet winter fruits, gammon with winter chutney, apricots and cranberrries, chinese &spicy food goat cheese,

 

 

 

REDS

Leyus Ribeira Del Duero Roble, 2007

Made from 100% Tempranillo grapes and aged for 9 months in French and American oak barrels, this wine has an intense cherry colour. At the palate the tannins, acidity and alcohol appear very balanced, making it fresh and long in the mouth. Very expressive on the nose as the varietal aromas are not masked by the funds toasted and vanilla ofthe wood. Match with cooked and roasted turkey chicken slices, Honey roast ham, barbecue chinese and hot and spicy chicken wngs selection, selection of  cured Italian meats and antipasti, chicken and pork pate’, pig roast, rack of pork, pies, pasta, beef stroganoff, paiella, risotto, pizza, mature cheddar & brie

 

 

Anfra Nero dei due Mori Montepulciano d’Abruzzo DOC 2007

Deep cardinal red bright with violet reflecting shimmers. Rich to the palette, the taste is delicate and intense, fruity with hints of red berries, jam and spices. Soft and long flavour with a well-balanced tannic aftertaste. Dry, very hot with a soft tannic structure perfectly balanced from the proper barrique passage. Persistent, harmonious, and gripping. Best with goose, duck, boneless leg and carvey leg of lamb with garlic and rosmary, lamb shanks, beef wellington, peppered beef, tomato and red pepper pasta, chilli with carne, lasagne al forno, risotto, stilton

 

 

SWEET WINES

La Viarte passito SIUM IGT 2006

“Dream” in Friuli dialect. Obtained from selected Verduzzo Friulano and Picolit grapes air-dried and raisined in wooden boxes in a naturally ventilated storage environment. A bright amber yellow in the glass with a delicate bouquet. Lusciously fat yet satisfyingly firm. There are aromas of apricot, nectarine, honey and – surprisingly in a white wine – hoary stock. Food match pate, fresh foie grass, profiterols, red berry cheese cake, tarte au chocolate, panettone, ginger cake, Christmas pudding, fruit salad, cheese board, stilton

 

Do not hesitate to contact me if you require your specific food & wine matching

ENJOY THE PARTY

Simon Cassina AIWS 

s_cassina@hotmail.com

M:  +44 (0) 7447484205

www.domuscella.com

 

 

 

Avete mai provato Cioccolato, Mandarin e Moscato di Scanzo ? Eccovelo servito da Simon C. sommelier

LOMBARDY’S WINES – North Italy

At The Dinner by Heston Blumenthal – Mandarin Hotel London 3rd October 2012

Tutored by: Simon Cassina AIWS

 

Please download the free Lombardy wine book in pdf format http://www.buonalombardia.it/images/File/Allegati%20pubblicazioni/Vini09ING-O…

LISTA VINI

1. LUGANA D.O.C. 2011  “RICCHI” 

2. Valcalepio Riserva DOC 2006  “LA ROCCHETTA”

3. GRADONI Curtefranca D.O.C 2007    “VILLA”

4. PRIORE Cabernet Bergamasca I.G.T. 2009  “LA BRUGHERATA”

5. FOJA D’OR Riserva Botticino D.O.C. 2004    “FRANZONI”

6. MESSERE Sforzato Valtellina D.O.C.G 2006 “CAVEN”

7. DOGE Moscato di Scanzo D.O.C.G. 2007 “LA BRUGHERATA”

Simon Cassina AIWS e JOAO PIRES Master Sommelier at The Dinner 

Presenti alla masterclass, seduti al tavolo che da’ sulla cucina del Master Chef Heston, c’erano altri 7 top sommeliers molto interessati nell’apprendere e provare i vini dell’oscura Lombardia. Per questo motivo mi hanno chiesto di non portar la ben nota Franciacorta docg

La degustazione e’ stata portata avanti con campioni dati gratuitamente dai produttori amici che hanno creduto nella mia azione. Questo ha dato la possibilita’ di mostrare loro le potenzialita’ e diversita’ di questa regione Nord Italia. The tip of the Iceberg. Spero di ricevere il supporto necessario in futuro per poter promuovere l’eccellenza della Lombardia in un linguaggio a loro comprensibile che vada oltre alle complicate doc, docg o lotte interne

Tra i piu’ graditi 6. MESSERE Sforzato Valtellina D.O.C.G 2006  “CAVEN” e PRIORE Cabernet Bergamasca I.G.T. 2009   “LA BRUGHERATA”

Un TRIO PERFETTO cioccolato, mandarin e Doge Da proporre al piu’ presto non appena Joao torna dal suo viaggio in Australia. 

Sulla destra il tavolo privato che da sulla cucina dello Chef HESTON BLUMENTHAL dove ho tenuto la destazione presentazione vini Lombardia Nord

At the Dinner e’ al 9 posto tra i 50 migliori ristoranti al Mondo 

 

 

2010 STROPPIANA Dolcetto D’Alba Doc PIEDMONT (North West Italy)

2010 STROPPIANA Dolcetto D’Alba Doc

The name PIEMONTE means ‘at the foot of the mountains. It sits at the foot of the Western Alps, which encircle the region to the north and west, forming Italy’s naturally formidable border with France. To its south-east lie the northernmost Apennine Mountains.These low coastal hills divide Piedmont from its long, thin neighbour Liguria, which is all that separates Piedmont from the Mediterranean Sea.

Piedmont is often described as the ‘Burgundy’ of Italy, a reputation due to its many small-scale, family wineries and a focus on quality which sometimes borders on obsession. Nebbiolo grapes are behind four of Piedmont’s DOCGs: Barolo and Barbaresco (two of Italy’s finest reds), Roero and Gattinara. Nebbiolo wines are known for their ‘tar and roses’ bouquet, and the pronounced tannins. Barbera, a dark-skinned variety with good acidity and aromas of fresh plums and dark cherries. They are noticeably less tannic 

The third red grape of Piedmont is Dolcetto, with several DOCs to its name.  Despite what the most foreign wine guides state, the name Dolcetto  has been erroneously translated  ‘little sweet one’  Instead the  local winemakers refer  to the gentle hills area of production. Infact Dolcetto is usually used to make dry red wines with an appetizing, gently bitter finish. 

 2010 STROPPIANA Dolcetto D’Alba Doc 

(100% mono-varietal DOLCETTO grape)

 

DOLCETTO grape an early ripening grape, Dolcetto produces soft-styled, fruit-driven wines with low acidity, particularly compared to those made from Nebbiolo and tangy Barbera, Piedmont’s two most popular red wine grapes. It is these low acid levels which have earned the vine its name Dolcetto, which means ‘little sweet one’. This is not the case of Stroppiana  a complex Dolcetto d’Alba. A typical Dolcetto wine is intensely, brightly colored and offers dark, gently spicy aromas with earthy undertones of almonds – or walnuts in more tannic examples. Generally the wines are not designed for long-term cellaring, and should be consumed within three or four years of vintage. 

The winery is owned by Dario STROPPIANA, who, aided by his wife Stefania, takes care of every production process, from the vineyard to the cellar. 

“A definitely step up from standard Dolcettos. its aromas are reminiscent of lavender and violets with a hint of almonds. It has a characteristically purplish ruby-red colour, fresh black cherry fruit flavours, strawberries, raspberry, encased in sweet spices and a slightly bitter almond finish. The extra flavour intensity makes the wine a good partner to quite highly flavoured dishes like lamb biriyani. Try with pates, gammon joint, roast chicken or pork- lambs chops or chill lightly and serve with cold meat. Serve at 16-18 c

VINEYARDS: situated in the localities of S.Giacomo, Rivalta di La Morra and Gabutti Bussia in Monforte d’Alba .VINEYARD EXPOSURE: south-west. ALTITUDE: 400 m above sea level.YEAR PLANTED: 1963. YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes). ALCOHOL CONTENT: 13% vol. AVERAGE ANNUAL PRODUCTION: 5000 bottles.

WINEMAKING PROCESS: the grapes are harvested in the middle of September and undergo soft pressing. The must ferments on skins for about 10 days at a controlled temperature no higher than 30-32 °C. It is pumped over at least 4 times a day to fully extract the characteristic ruby red colour with violet hues and the tannins.

AGEING: upon completion of fermentation the wine is transferred to steel tanks for racking off with frequent decantation. It is here that malo-lactic fermentation takes place. The wine is bottled in summer, when the weather is hot, and is released for sale after a month in the bottle.

http://www.cantinastroppiana.com

for infos s_cassina@hotmail.com