Wines - Blogs - Tripatini2024-03-28T16:55:15Zhttps://tripatini.com/profiles/blogs/feed/tag/WinesA Look at Globetrotting Grenache Wineshttps://tripatini.com/profiles/blogs/grenache-garnacha-wine2024-03-12T05:44:19.000Z2024-03-12T05:44:19.000ZBottle Barnhttps://tripatini.com/members/BottleBarn<div><img src="https://storage.ning.com/topology/rest/1.0/file/get/12399523879?profile=RESIZE_400x&width=400"></div><div><p>Step aside, predictable Pinot Noir! Cast aside that Cabernet comfort blanket! Shove Sauvignon Blanc to the side, because here we're throwing a sun-drenched fiesta for the underdog, the chameleon, the globetrotting wanderer of the wine world – <a href="https://bottlebarn.com/collections/grenache">Grenache</a>! This ruby-shimmering grape deserves not just a sip, but a full-blown toast, a vibrant ode to its soul that whispers tales of Spanish hills and dusty Rhône valleys. So clear your palate, vino adventurers, and get ready to paint your taste buds with a kaleidoscope of Grenache and Spanish wines– it's an adventure fit for Dionysian dreams, all delivered just a click away at our <strong><a href="https://bottlebarn.com/collections/all">online wine store</a></strong>.</p>
<p>Grenache, our sun-kissed friend, has been roaming the vineyards for centuries, a seasoned traveler whispering secrets to winemakers from Spain to Australia, Sardinia to California. This adaptable wonder thrives in the heat, soaking up sunshine like a lizard on a rock, and transforming it into wines that explode with juicy fruit, earthy whispers, and a sprinkle of peppery sass. Imagine the Mediterranean sun bottled in a glass, the dusty caress of Provençal herbs clinging to your tongue, and the vibrant melody of ripe berries dancing on your palate – that's Grenache grape, amigos, pure liquid sunshine waiting to be unleashed.</p>
<p>Speaking of unleashing, let's get down to the juicy stuff, shall we? Buckle up, because I'm about to introduce you to five Grenache grenades that'll make you ditch the usual suspects and sing this grape's praises from the rooftops (or at least your cozy reading chair).</p>
<p>First up, <a href="https://bottlebarn.com/collections/grenache/products/2021-yalumba-samuels-collection-bush-vine-grenache"><strong>Yalumba Samuel's Collection Bush Vine Grenache</strong></a> wine from Australia. This Aussie beauty has seen some things, its gnarled old vines twisting through Barossa Valley soil like time itself. Expect a punch of juicy raspberry and dark fruit, a whisper of sun-baked earth, and a touch of peppery fire – a complex tango for your taste buds that'll leave you gasping for more. <strong><a href="https://bottlebarn.com/collections/all">Order wine online</a></strong>, and let Yalumba paint your evening in shades of sun-drenched Down Under.</p>
<p>Next, we cross the ocean to Spain with <a href="https://bottlebarn.com/collections/grenache/products/2020-borsao-tres-picos-garnacha"><strong>Borsao Tres Picos Garnacha</strong></a>. Don't let the Garnacha moniker fool you, this beauty is pure Grenache, singing with the soul of Spain in every sip. Think juicy cherries dancing with violets, a hint of minerality echoing the windswept Spanish old world plains, and a touch of spice that lingers like a flamenco dancer's fiery twirl with moderate tannin. Head over to our online wine store and let Borsao take you on a tastebud tapas tour through sun-drenched Spain with just a click – <strong><a href="https://bottlebarn.com/collections/all">order wine delivery</a></strong> service straight to your doorstep!</p>
<p>Now, we venture into the heart of France with <a href="https://bottlebarn.com/collections/grenache/products/2021-mas-doix-les-crestes"><strong>Mas Doix Les Crestes</strong></a>. This Rhône Valley gem is Grenache red wine royalty, its grapes basking under the Provençal sun and whispering secrets of lavender and herbs to the winemaker. Imagine delicate red fruit mingling with sun-baked earth, a whisper of violet, and a finish as smooth as a well-worn leather armchair.</p>
<p>Ready for a Grenache twist from California? Buckle up for <a href="https://bottlebarn.com/collections/grenache/products/2022-ochota-barrels-the-green-room-grenache"><strong>Ochota Barrels The Green Room Grenache.</strong></a> This Santa Barbara stunner ditches the expected fruit bomb and shows Grenache's elegant side. Think delicate strawberry and cranberry, a whisper of rose and earth, and a finish that lingers like a California sunset. Forget the Napa Cabs, and let Ochota Barrels introduce you to Grenache's Californian soul.</p>
<p>Finally, we return to Spain with <a href="https://bottlebarn.com/collections/grenache/products/2022-bernabeleva-camino-de-navaherreros"><strong>Bodega Bernabeleva Camino de Navaherreros</strong></a>. This old vine beauty from Rioja is Grenache singing flamenco in a dusty cellar. Expect notes of dark berries, leather, and spice, a hint of tobacco smoke, and a finish that lingers like a whispered prayer in a stone-walled church. So, raise a glass to Spanish wine tradition, head over to our online wine store in the USA, and let Bodega Bernabeleva paint your evening with Rioja's soul.</p>
<p>This, vino adventurers, is just the first chapter in your Grenache Spanish wine odyssey. With countless regions, styles, and producers to explore, your palate is in for a fiesta! Remember, our online wine store is your trusty steed, ready to deliver bottles of sunshine and Grenache magic straight to your doorstep. So, raise a glass, explore, and savor the taste of this versatile, vibrant grape. And don't forget to visit our <a href="https://bottlebarn.com/blogs/news">Bottlebarn blog page</a> for more grape-fueled adventures and delicious recipes to pair with your Grenache discoveries. Now get out there and paint your life red, one sip at a time! Cheers to Grenache.</p>
<p>Source by- <a href="https://www.atoallinks.com/2024/5-grenache-to-try-right-away/">https://www.atoallinks.com/2024/5-grenache-to-try-right-away/</a></p></div>A 2023 Guide to Rosé Wine: 5 Bottles to Tryhttps://tripatini.com/profiles/blogs/rose-wine-wines2023-07-25T06:00:20.000Z2023-07-25T06:00:20.000ZBottle Barnhttps://tripatini.com/members/BottleBarn<div><p>Rose wine is the trending white wine and is having a moment.</p>
<p>That's right, rose wine is no longer just a summery drink to enjoy on the patio. It's now a year-round favorite among wine lovers of all ages. And for the right reasons. Rose wine is refreshing, versatile, and can be enjoyed with a variety of foods. It is always available in every wine store.</p>
<p>In this article, we will discuss five of the most popular rose wines available in wine stores and <strong><a href="https://bottlebarn.com/">online wine delivery</a></strong> in 2023. We will also provide tips on how to serve, enjoy, and <strong><a href="https://bottlebarn.com/collections/rose">buy rose wine</a></strong>.</p>
<p>So, whether you're a longtime rose wine lover or just getting started, read on for everything you need to know about this delicious and versatile wine.</p>
<h3><a href="https://bottlebarn.com/collections/rose/products/2022-martin-ray-rose-of-pinot-noir">Martin Ray Rose of Pinot Noir</a></h3>
<p><a href="{{#staticFileLink}}12160600682,RESIZE_584x{{/staticFileLink}}"><img class="align-full" src="{{#staticFileLink}}12160600682,RESIZE_584x{{/staticFileLink}}" alt="12160600682?profile=RESIZE_584x" width="495" /></a></p>
<p>Martin Ray Rosé of Pinot Noir is a rosé wine produced by Martin Ray Winery. Made from the Pinot Noir grape varietal, this wine offers a delicate pink hue. It is known for its fresh and vibrant flavors, often showcasing notes of red berries and citrus. Martin Ray Winery is recognized for their commitment to producing high-quality wines that reflect the character of the grape and the terroir.</p>
<h3><a href="https://bottlebarn.com/collections/rose/products/2021-bodegas-muga-rioja-rosado">Bodegas Muga Rioja Rosado</a></h3>
<p><a href="{{#staticFileLink}}12160601078,RESIZE_584x{{/staticFileLink}}"><img class="align-full" src="{{#staticFileLink}}12160601078,RESIZE_584x{{/staticFileLink}}" alt="12160601078?profile=RESIZE_584x" width="495" /></a></p>
<p>Bodegas Muga Rioja Rosado is a rosé wine produced by Bodegas Muga in the <a href="https://bottlebarn.com/blogs/news/rioja-offers-superb-tempranillo-and-more">Rioja region of Spain</a>. Made from red grape varietals like Tempranillo and Garnacha, it showcases a vibrant pink or salmon color. Known for its fresh fruit flavors, lively acidity, and elegant character, Bodegas Muga is renowned for their commitment to quality winemaking.</p>
<h3><a href="https://bottlebarn.com/collections/rose/products/2021-lucy-rose-of-pinot-noir">Lucy Rose of Pinot Noir</a></h3>
<p><a href="{{#staticFileLink}}12160601281,RESIZE_584x{{/staticFileLink}}"><img class="align-full" src="{{#staticFileLink}}12160601281,RESIZE_584x{{/staticFileLink}}" alt="12160601281?profile=RESIZE_584x" width="495" /></a></p>
<p>This rose wine is made from 100% Pinot Noir grapes grown in Oregon's Willamette Valley. It has a light pink color and a nose of fresh strawberries, raspberries, and cherries. The palate is crisp and refreshing, with flavors of red fruit and citrus.</p>
<h3><a href="https://bottlebarn.com/collections/rose/products/nv-moutard-brut-rose-de-cuvaison">Moutard Brut Rose de Cuvaison</a></h3>
<p><a href="{{#staticFileLink}}12160601476,RESIZE_584x{{/staticFileLink}}"><img class="align-full" src="{{#staticFileLink}}12160601476,RESIZE_584x{{/staticFileLink}}" alt="12160601476?profile=RESIZE_584x" width="495" /></a></p>
<p>Moutard Brut Rosé de Cuvaison is a sparkling wine produced by Moutard Père & Fils Champagne house in the Champagne region of France. It is a brut rosé style Champagne, indicating a dry taste with minimal residual sugar. The wine incorporates red grape varietals, typically Pinot Noir, resulting in a pink or salmon color. Moutard Brut Rosé de Cuvaison offers elegance and complexity, reflecting the cool climate and chalky soils of the region.</p>
<h3><a href="https://bottlebarn.com/collections/rose/products/2021-moret-brealynn-rose-of-pinot-noir">Moret-Brealynn Rose of Pinot Noir</a></h3>
<p><a href="{{#staticFileLink}}12160601667,RESIZE_584x{{/staticFileLink}}"><img class="align-full" src="{{#staticFileLink}}12160601667,RESIZE_584x{{/staticFileLink}}" alt="12160601667?profile=RESIZE_584x" width="495" /></a></p>
<p>This rose wine is made from 100% Pinot Noir grapes and grown in the Finger Lakes region of New York. It has a light pink color and a nose of fresh strawberries, raspberries, and cherries. The palate is crisp and refreshing, with flavors of red fruit and citrus.</p>
<h2><strong>How to Serve Rose Wine</strong></h2>
<p>Rose wine is an excellent choice for a summer day or light lunch. It is also a popular choice for picnics and other outdoor events. But you must serve for the most effective results.</p>
<p>Rose wine is best served chilled, at 50–60 degrees Fahrenheit. It can be served in a variety of glasses, but a tulip-shaped glass is ideal for showcasing wine aromas and flavors. Rose wine can be enjoyed on its own or with a variety of foods, such as light appetizers, salads, and seafood dishes. It is also a popular choice for brunches and picnics.</p>
<p><strong>Here are some additional tips for serving rose wine</strong></p>
<p>Remove the wine from the refrigerator about 30 minutes before serving to bring it to room temperature. Do not overchill the wine, as this will mute the flavors, and serve it in a chilled glass.</p>
<p>Don’t forget to pair the wine with food that complements the wine flavors. For example, a light rosé with delicate fruit flavors would go well with a salad or appetizer. A more full-bodied rosé with ripe fruit flavors would pair well with grilled fish or chicken.</p>
<h2><strong>Where to Buy Rose Wine</strong></h2>
<p>Rose wine can be purchased in most wine stores and online wine delivery retailers. When buying rose wine from a wine store, it is imperative to look for quality grapes. This wine was produced carefully and deliberately. There are many exemplary rose wines available on the market, so it is worthwhile to find one that you enjoy. <a href="https://bottlebarn.com/collections/all">Buy wine online</a> and have it delivered to your door! </p>
<p><a href="https://bottlebarn.com/blogs/news">Our blog</a> is the right place to learn more about wine, from the basics to the advanced. We're always adding updated content, so check back often.</p>
<p>Source by- <a href="https://www.ekademia.pl/@bottlebarnshop/post/2023-guide-to-the-rose-wine-5-bottles-to-try">https://www.ekademia.pl/@bottlebarnshop/post/2023-guide-to-the-rose-wine-5-bottles-to-try</a></p></div>Celebrating Georges Duboeuf's Pay d'Oc Wine Lineuphttps://tripatini.com/profiles/blogs/celebrating-georges-duboeuf-s-pay-d-oc-wine-lineup2018-12-06T07:28:43.000Z2018-12-06T07:28:43.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/11/duboeufportrait.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/11/duboeufportrait.jpg?width=965" class="align-center" width="965" alt="duboeufportrait.jpg?width=965" /></a></p><p></p><p><span style="font-size:12pt;">The Duboeuf family has been producing wine in the south of France for more than four centuries, but it wasn't until 1964 that Georges Duboeuf launched <a href="http://www.duboeuf.com/">Les Vins Georges Duboeuf</a>.</span></p><p></p><p><span style="font-size:12pt;">Duboeuf's perpetual quest for high quality grapes adheres to his ancestors’ traditional methods, rooted in unique <em>terroir</em> and authentic winemaking techniques, rigorous selection, and careful monitoring at bottling time. This translates into exporting locally favorite IGP varietals from the Burgundy regions of Beaujolais and Mâconnais leading to his world renown as premier ambassador for nearly 300 Burgundy winemakers<span xml:lang="en" lang="en">.</span></span></p><p></p><p><span style="font-size:12pt;" xml:lang="en" lang="en">Grapes for their <a href="http://www.quintessentialwines.com/Georges-Duboeuf-Pays-dOc">sustainable collection</a> are sourced from south-facing IGP vineyards in the Pays d’Oc department of Aude, a few miles from the medieval city of Carcassonne situated in the Pyrenees Mountain foothill valleys between lush mountains and the deep blue Mediterranean. Wine is bottled and labeled with each varietal featuring a picture of a native Pays d’Oc wildflower like Scabiosa, Cornflower, and Yellow Gentian that profusely blossom each year in the vineyards.</span></p><p></p><p><span xml:lang="en" lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/11/paydoclineup.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/11/paydoclineup.jpg?width=1000" class="align-center" width="1000" alt="paydoclineup.jpg?width=1000" /></a></span></p><p></p><p><span style="font-size:12pt;"><span xml:lang="en" lang="en"><b>Georges Duboeuf Pays d'oc Cabernet 2017</b></span> <span xml:lang="en" lang="en">- S</span>himmering deep ruby and aromas of black cherry jam, spice and vanilla, jamminess on the nose quickly reveals rich yet uncloying plum and strawberry. A deeper spicy bramble berry on the palate with a bold luscious mouth feel defined by silky tannins benefiting from a subtle touch of French oak perfectly accompanies a wide range of meats and fowl like roast beef, grilled steaks, braised lamb, and roast duck breast.</span></p><p></p><p><span style="font-size:12pt;"><span xml:lang="en" lang="en"><b>Georges Duboeuf Pays d'oc Merlot 2017</b></span> <span xml:lang="en" lang="en">-</span> A clean, crisp bouquet quickly delves into rich tart brambleberry that's smooth on the finish, making it a perfect balance of astringency and mellow tannic structure allowing the fruit speak for itself. You get a well calibrated blend of grapes from different vineyards in the region making this bottle a tasty alternative to pricier labels from the same region on the market now. <span xml:lang="en" lang="en">Ideal pairings range from beef to lamb and dishes like pasta bolognese, as well as spicy Indian and Thai dishes.</span></span></p><p></p><p><span style="font-size:12pt;"><span xml:lang="en" lang="en"><b>Georges Duboeuf Pays d'oc Pinot Noir 2017</b></span> <span xml:lang="en" lang="en">- E</span>xuding red fruit aromas like cherry and wild strawberry, it has an elegant and luscious fruit-forward mouth feel thanks to stainless steel fermentation with notes of spice from light French oak aging. Well balanced even minerality makes this an easy sipping Pinot without too much astringency. <span xml:lang="en" lang="en">Perfect with soft cheeses, charcuterie, grilled lamb, and fish dishes.</span></span></p><p></p><p><span style="font-size:12pt;"><span xml:lang="en" lang="en"><b>Georges Duboeuf Pays d'oc Chardonnay 2017</b></span> <span xml:lang="en" lang="en">- S</span>hines with a buttercup-yellow hue exuding pronounced aromas of fresh fruits, crisp apple, peach, citrus and a bit of toastiness from the French oak. Well rounded even minerality and light lemon zest with a clean mouth feel transitions to a smooth and creamy yet clean finish. <span xml:lang="en" lang="en">A great accompaniment to fish and seafood of all types and preparations, including sushi, grilled fish, and Sichuan boiled fish.</span></span></p><p><span style="font-size:12pt;"> </span></p><p></p><blockquote><span style="font-size:8pt;"><em>Photos: Steve Mirsky and Georges Duboeuf</em></span></blockquote></div>Chile Producing Premier Carménère Wineshttps://tripatini.com/profiles/blogs/chile-carmenere-wine2018-02-21T11:44:21.000Z2018-02-21T11:44:21.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apalta-Estate_Montes_Colchagua-Valley.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apalta-Estate_Montes_Colchagua-Valley.jpg?width=1000" class="align-center" width="1000" alt="Apalta-Estate_Montes_Colchagua-Valley.jpg?width=1000" /></a><br /> <span style="font-size:12pt;">Chile’s signature grape varietal arrived just before phylloxera hit Europe in the mid 19th century. With the country's new wine region just getting established, a few <a href="http://www.winesofchile.org/en/varietal/carmen%C3%A8re">Carménère</a> cuttings were imported and planted in the valleys of Santiago among Merlot vines. Despite the sparse rainfall and hot days, they immediately flourished in their new climate.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/CarmenereHarvest.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/CarmenereHarvest.jpg?width=1000" class="align-center" width="1000" alt="CarmenereHarvest.jpg?width=1000" /></a><br /> <span style="font-size:12pt;">Carménère was at first confused for “Chilean Merlot” until a 1994 DNA analysis revealed its true identity. Further complicating things, Carménère was commonly blended with Merlot until recently when winemakers realized it needed to stand on its own as a single varietal. These discoveries made a huge impact on wine quality since Merlot ripens three weeks earlier while Carmenere ripens three weeks later than the average grape. That meant Carmenere was essentially being picked 6 weeks before it could properly ripen.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/MontgrasWinery-1024x768.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/MontgrasWinery-1024x768.jpg?width=1024" class="align-center" width="1024" alt="MontgrasWinery-1024x768.jpg?width=1024" /></a></p><p><br /> <span style="font-size:12pt;">Today, Chilean Carmenere richly display their own unique flavor profiles best exemplified in the following:</span><a href="https://www.wine-searcher.com/find/mont+gras+rsrv+carmenere+colchagua+valley+chile/2016"><br /> <br /> <span style="font-size:12pt;"><strong>MontGras Reserva 2016</strong></span></a></p><p><br /> <span style="font-size:12pt;">This 100% Carmenère is made from grapes grown on a trellis system using drip irrigation hand harvested in May and aged in 80% French and 20% American oak for 6 months. Rich and distinctive on the nose, complex aromas of fresh ripe currant and blackberries are surrounded by subtle touches of vanilla and mocha. Clean and fresh fruitiness along with a broad spiciness caresses the palate finishing long and complex. Pairs well with homemade stews, patés, oily fish dishes, and your favorite wood fired pizza preferably topped with pancetta.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/LaPlayaWinery.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/LaPlayaWinery.jpg?width=842" class="align-center" width="842" alt="LaPlayaWinery.jpg?width=842" /></a></p><h3><a href="https://www.wine-searcher.com/find/la+playa+tinga+rsrv+block+select+carmenere+colchagua+valley+chile/2014"><br /> La Playa Block Selection Tinga Reserve 2014</a></h3><p><br /> <span style="font-size:12pt;">Tinga Reserve is another 100% Carmenere named after the <a href="http://riversofchile.com/rio-claro-tinguiririca-2/">Tinguiririca River</a> that runs through <a href="http://laplayawine.com/">La Playa</a>'s sustainably farmed Block Selection Reserve vineyards in the Colchagua Valley.</span></p><p><span style="font-size:12pt;">In 2014, hand harvesting from 22 year old vines began and finished later than normal at temperatures 5 to 8 degrees lower than average clearly benefiting this late-ripening grape for an unusually lighter more elegant drinking experience.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Bodega-Apalta-35.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Bodega-Apalta-35.jpg?width=1000" class="align-center" width="1000" alt="Bodega-Apalta-35.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Aging 6-8 months in French & American Oak plus a minimum of 3 months in bottle produces a richness on the nose while sipping unveils its velvety texture with blackberry and menthol notes. A slight light salinity unfolds into a clean vibrant spicy fruit on the mouth feel. Strong yet even tempered tannins enable it to pair well with complex flavor inter plays.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apalta-vi%C2%A6edos-8.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apalta-vi%C2%A6edos-8.jpg?width=1000" class="align-center" width="1000" alt="Apalta-vi%C2%A6edos-8.jpg?width=1000" /></a></p><h3><a href="https://www.wine-searcher.com/find/montes+alpha+carmenere+colchagua+valley+chile/2014">Montes Alpha 2014</a></h3><p><br /> <span style="font-size:12pt;">Montes practices dry farming letting nature do the irrigation unless lack of rainfall threatens the vines. Grown in clay soils, most grapes used in this 90% Carmenère 10% Cabernet Sauvignon blend come from <a href="http://www.monteswines.com/en/wine_alpha_carmenere.php">Montes Alpha</a>'s own El Arcángel Marchigüe estate on the Colchagua Valley's western end 11 miles from the Pacific Ocean's cooler breezes promoting late-ripening and slow maturation.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/CarmenereVineyard-1024x685.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/CarmenereVineyard-1024x685.jpg?width=1024" class="align-center" width="1024" alt="CarmenereVineyard-1024x685.jpg?width=1024" /></a></p><p><br /> <span style="font-size:12pt;">The other smaller percentage was harvested from vineyards in Apalta and Marchigüe, 2 distinct zones within the Colchagua Valley. Apalta soils are defined by mudslides and broken rock eroded from mountains above. Deep soils and level growing conditions predominate while growing thinner at higher elevations. Marchigüe is flatter with lower hills and shallow high water retaining clay soils.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/montesbottle.png" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/montesbottle.png?width=800" class="align-center" width="800" alt="montesbottle.png?width=800" /></a></p><p><br /> <span style="font-size:12pt;">Aging for 12 months in first use French oak showcases an elegant character of lively ruby-red and sophisticated floral notes. A Pronounced pepperiness quickly recedes on the palate revealing hints of red berry, chocolate, vanilla, and plum. A distinct smooth mouth feel is punctuated with a tannic structure boldly complementing a wide variety of cheeses as well as cured & seasoned meats. Cellaring for 10 years promises to be a rewarding option.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apaltagua.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apaltagua.jpg?width=750" class="align-center" width="750" alt="Apaltagua.jpg?width=750" /></a></p><h3><a href="https://www.wine-searcher.com/wine-34065-0001-apaltagua-envero-gran-reserva-colchagua-valley-chile">Apaltagua Gran Reserva Envero</a></h3><p><br /> <span style="font-size:12pt;">Winemaker Pablo Barros crafts this 90% Carmenere, 10% Cabernet Sauvignon estate bottled blend with sustainably grown hand harvested grapes from their own 60 year old vines on 148 acre vineyards in the <a href="https://www.wine-searcher.com/regions-apalta">Colchagua Valley's Apalta</a>. A Mediterranean-style climate of cold and rainy winters and dry warm summers include wide diurnal (day and night) temperature variations.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Montes_9833.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Montes_9833.jpg?width=1000" class="align-center" width="1000" alt="Montes_9833.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Wine making at Apaltagua emphasizes maximum extraction of color and aromas achieved by infusing the grape must with skins for 3 days at low temperatures and then fermenting for 7 days in stainless steel tanks with selected yeasts at temperatures ranging from 82° to 86°F. A 2 week maceration follows to fully extract its fruity characteristics. 60% of the wine is then aged in American and French oak barrels with the other 40% in stainless steel tanks before combining & oak aging for an additional 10 to 12 months. The wine is finally cellared in bottles for another 6 months.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apaltaguabottle.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/Apaltaguabottle.jpg?width=734" class="align-center" width="734" alt="Apaltaguabottle.jpg?width=734" /></a><span style="font-size:12pt;">Displaying a vivid red-violet hue, this Gran Reserva showcases ripe blackberries and oak mixed with vanilla on the nose. A distinctive bouquet of rich plum jam unfolds into sharp bramble berry and stone fruit with rich pepper on the palate. Its overarching flavor is juicy & full highlighting softness in the mouth with a long and lingering finish.</span></p><blockquote><span style="font-size:8pt;"><em>Photos courtesy of Wines of Chile & individual wineries featured herein. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote></div>Brazil: South America's Rising Star Wine Producerhttps://tripatini.com/profiles/blogs/brazil-south-america-s-latest-rising-star-wine-producer2017-11-22T13:00:00.000Z2017-11-22T13:00:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/11/Campanha-Silvia-Tonon.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/Campanha-Silvia-Tonon.jpg?width=1000" class="align-center" width="1000" alt="Campanha-Silvia-Tonon.jpg?width=1000" /></a></p><p></p><p><span class="font-size-3">From a country that exports the most star soccer players and sets the bar for lavish Carnival celebrations the world over, it's easy to overlook Brazil as a major wine producer.<br /> <br /></span></p><p><span class="font-size-3">Encompassing nearly 2,500 miles along Brazil’s eastern border, <a href="http://www.winesofbrasil.com/en/">six main wine regions</a> contain nearly 24,800 acres of 150 well established wineries as well as 1,100 small farm wineries, each averaging five vineyard acres.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/11/Vale-dos-Vinhedos-88-Silvia-Tonon.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/Vale-dos-Vinhedos-88-Silvia-Tonon.jpg?width=1000" class="align-center" width="1000" alt="Vale-dos-Vinhedos-88-Silvia-Tonon.jpg?width=1000" /></a></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/11/Encruzilhada-Silvia-Tonon-683x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/Encruzilhada-Silvia-Tonon-683x1024.jpg?width=345" class="align-right" width="345" alt="Encruzilhada-Silvia-Tonon-683x1024.jpg?width=345" /></a></p><p></p><p><span class="font-size-3">Now the fifth largest in the Southern Hemisphere and one of the fastest growing markets in the world, Brazil is surprisingly not a "New World" producer like New Zealand or Chile. It was <a href="https://www.revolvy.com/main/index.php?s=Roque%20Gonz%C3%A1lez%20de%20Santa%20Cruz&item_type=topic">Father Roque Gonzalez de Santa Cruz</a>, a Jesuit missionary, assisted by the native Guaraní community, who successfully cultivated vines in <a href="https://www.lonelyplanet.com/brazil/rio-grande-do-sul">Rio Grande do Sul</a> in 1626. The country's first guided tasting, a bit later in 1640, was recorded in the First Proceedings of the Chamber of São Paulo establishing basic standards of quality.</span></p><p></p><p><span class="font-size-3">Local wine making continued over the ensuing centuries, but quality really improved starting in 1875 with the arrival of Italian immigrants. It wasn't until 1928 that the <a href="http://www.sindivinho.com.br/">Sindicato do Vinho</a> was established to promote consistent quality standards. Within 10 years, 26 vineyard cooperatives were established, some of which are still in existence today, enabling small producers to competitively offer their unique micro terroir vintages.</span></p><p></p><p><span class="font-size-3">The following wines, all from the <a href="https://www.lonelyplanet.com/brazil/serra-gaucha">Serra Gaucha</a>, Brazil's leading region representing 85 percent of the entire country's production, benefit from basaltic soil, humid climate, and mild nights. Each wine has a distinctive personality in the bottle accompanied by labeling that's notably bright and lively reflecting the culture's playful vibe rather than a revered adherence to tradition:</span></p><p><b><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/11/CaveGeisse-e1511285593483.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/CaveGeisse-e1511285593483.jpg?width=426" class="align-left" width="237" height="336" alt="CaveGeisse-e1511285593483.jpg?width=426" /></a></b><span class="font-size-3"><b><a href="https://www.wine-searcher.com/wine-318293-2015-geisse-cave-geisse-blanc-de-blanc-brut-serra-gaucha-brazil"></a></b></span></p><p></p><p><span class="font-size-3"><b><a href="https://www.wine-searcher.com/wine-318293-2015-geisse-cave-geisse-blanc-de-blanc-brut-serra-gaucha-brazil">Cave Geisse Blanc de Blanc 2015</a> -</b> Produced by <a href="http://www.cavegeisse.com.br/">Familia Geisse</a>, This 100-percent Chardonnay from Pinto Bandeira has a light yellow-green hue in the glass. Elegant and complex on the nose, it showcases yeasty aromas of white flowers and citrus fruits like pineapple and lemon. A chalky minerality with a lively effervescence tempers this brut's fruitiness. Rich, velvety, and pungent mouth feel with a refreshing palate cleansing finish.</span></p><p> </p><p> </p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/11/DaDivasChardonnay2014-e1511287849592.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/DaDivasChardonnay2014-e1511287849592.jpg?width=278" class="align-right" width="209" height="326" alt="DaDivasChardonnay2014-e1511287849592.jpg?width=278" /></a></p><p><span class="font-size-3"><b><a href="https://www.wine-searcher.com/find/lidio+carano+da+diva+chard+encruzilhada+sul+rio+grand+brazil/2014">Lidio Carraro Da'divas Chardonnay 2014</a></b> - Unoaked, this Chardonnay exudes well balanced minerality with an effervescent zingy citrus and hints of punch-like fruit on the nose. A deep sophisticated range of flavors blossom from the unrestrained grapes into exceptional complexity combined with even minerality accentuates the attributes of many cheeses. Sharp yet balanced acidity sets the stage for a sparkling spicy personality.<br /> <br /></span></p><p><span class="font-size-3"><b><a href="https://www.wine-searcher.com/find/perini+vinicola+macaw+tannat+serra+gauche+brazil/2015" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/MacawTannat-e1511287934245.jpg?width=210" class="align-left" width="210" alt="MacawTannat-e1511287934245.jpg?width=210" /></a></b></span></p><p></p><p><span class="font-size-3"><b><a href="https://www.wine-searcher.com/find/perini+vinicola+macaw+tannat+serra+gauche+brazil/2015">Macaw Tannat 2015</a></b> - Located in the mountainous <a href="http://visitbrasil.com/en/atracoes/vale-trentino.html">Vale Trentino</a> sub-region at an altitude of 2287 feet, grapes are manually selected and fermented using cultured yeast for seven</span> <span class="font-size-3">days in stainless steel vats. A portion is then matured in 100-percent new Hungarian oak. This 100-percent Tannat is violet with hints of ruby. Subtle aromas of chocolate and vanilla lead the palate with an intense blackberry flavor buttressed by firm tannins. A bright unencumbered nose with straightforward fruit features black raspberry with a warm light tropical twist. On the palate a richer black currant unfolds with a rugged yet sweet tinged fruitiness similar to a Lambrusco although with not as biting of a finish.<br /> <br /></span> <a href="http://www.gastrotraveling.com/wp-content/uploads/2017/11/MioloCuveeGiuseppe-e1511288035664.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/11/MioloCuveeGiuseppe-e1511288035664.jpg?width=388" class="align-right" width="257" height="441" alt="MioloCuveeGiuseppe-e1511288035664.jpg?width=388" /></a></p><p></p><p><span class="font-size-3"><b><a href="https://www.wine-searcher.com/find/miolo+cuvee+giuseppe+red+vale+dos+vinedo+serra+gauche+brazil/2013">Miolo Cuvee Guiseppe Merlot Cabernet Sauvignon Blend 2013</a></b> - The Merlot and Cabernet Sauvignon grapes used in this blend were selected from the best parcels of the <a href="http://www.miolo.com.br/en/controller.php">Miolo</a> family vineyards in <a href="http://www.valedosvinhedos.com.br/vale/index.php">Vale dos Vinhedos</a> grown in rocky clay soil. Hand picked, destemmed, selected, and transferred to the fermentation tanks, maceration occurs in stainless steel tanks with a simultaneous alcoholic fermentation. Homogenized with skins six times a day for a slow selective extraction of color & tannins, the wine is then matured in new French oak for one year before blending and bottling.</span></p><p></p><p><span class="font-size-3">An intense ruby red hue with a high aromatic intensity, you get a pronounced jaminess on the nose with lively fruit poking through even after being oak aged. Definitive bramble berry with oaky sweetness lingers long on the palate. A delicate tannic structure buttressed by a steady minerality enlivens everything from hamburgers to Thai dishes and of course <em>churrasco</em>, Brazil's iconic ember-grilled steak.<br /><br />For more on visiting the wine country of the Serra Gaúcha, <a href="https://www.tripatini.com/profiles/blogs/brazil-wine-country-bento-goncalves" target="_blank">click here</a>.</span></p><p></p><p style="text-align:center;"><em style="font-size:8pt;"><br /> <br /> Landscape & grape photos: Silvia Tonon. Label photos : Steve Mirsky. Coverage made possible by </em></p><p style="text-align:center;"><span class="font-size-1"><em>participating in a sponsored tasting.</em></span></p><p style="text-align:center;"></p></div>A Dazzling Display of Verdicchio by Italy's Garofoli Wineryhttps://tripatini.com/profiles/blogs/verdicchio-wine-garofoli-winery-marche-italy2020-01-01T13:21:42.000Z2020-01-01T13:21:42.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliCollage.jpg" target="_blank"><img src="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliCollage.jpg?profile=RESIZE_710x" class="align-center" width="750" alt="GarofoliCollage.jpg?profile=RESIZE_710x" /></a></p><p></p><p><span style="font-size:12pt;"><a href="http://www.garofolivini.it/cms/view/id/3/language/en">Garofoli Winery</a>, one of the oldest family-owned winemakers in Italy's Marche region, dates back to 1871 and still specializes in 100-percent single vineyard Verdicchio, a drier white varietal ranging from still to sparkling renowned for distinctive purity and verve. Way before the Garofolis took over, the winery's origins are rooted in the Middle Ages catering to local pilgrims streaming into the nearby Basilica della Santa Casa. The Bascilica still remains Europe's most visited pilgrimage churches today. Local legend has it that it was built around a small house said to be the birthplace of the Virgin Mary.</span></p><p></p><p><a href="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliVineyard.jpg" target="_blank"><img src="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliVineyard.jpg?profile=RESIZE_710x" class="align-center" width="750" alt="GarofoliVineyard.jpg?profile=RESIZE_710x" /></a></p><p></p><p><span style="font-size:12pt;">The <a href="http://www.garofolivini.it/cms/view/id/3/language/en#company_id_s4">Garofoli family’s estate vineyards</a> cover a total of 128 acres situated in Montecarotto (Jesi area), Paterno and Piancarda (Monte Conero area), and Castelfidardo. In addition to Verdicchio, Garofoli's two production facilities at Castelfidardo and Montecarotto produce a sizable volume of Montepulciano-based red, Rosato, and some Sangiovese. Production techniques are constantly updated while respecting traditional winemaking methods that true to the unique terroir. The following tasting experiences provide a comprehensive sampling of Verdicchio's wide-ranging capabilities:</span></p><p><a href="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliPodium.jpg" target="_blank"><img src="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliPodium.jpg?profile=RESIZE_710x" class="align-center" width="750" alt="GarofoliPodium.jpg?profile=RESIZE_710x" /></a></p><h2>2016 Podium Verdicchio del Castelli di Jesi DOCG Classico Superiore</h2><p><br /> <span style="font-size:12pt;">Grown in the commune of Montecarotto (province of Ancona) using the Double Guyot method to boost sustainability, vineyards are situated atop a long flat-topped hill reminiscent of a speaker's stand or podium. Vines average 15 years of age and vegan production yields a strong and determined spiciness leading to pear and pineapple on the palate with a very delicate buttery bouquet on the nose. A bright, clean minerality that's piercing yet light and playful on the finish clearly results from steel tank maturation.</span></p><p><a href="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliMacrina.jpg" target="_blank"><img src="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliMacrina.jpg?profile=RESIZE_710x" class="align-center" width="750" alt="GarofoliMacrina.jpg?profile=RESIZE_710x" /></a></p><h2>2018 Garofoli "Macrina" Verdicchio Dei Castelli Di Jesi Classico Superiore DOC</h2><p><br /> <span style="font-size:12pt;">The name "Macrina" derived from Saint Macrina, whose likeness was spotted in a votive shrine near the vineyard where people used to pray in the commune of Montecarotto in Ancona province. Now its geographic origins are most notable for distinctive clay soil packed with fossil shells and sand. One of the first Verdicchio wines produced in a Bordeaux-style bottle, Garofoli's Macrina has a decidedly more modern style than those once contained in amphora-shaped vessels. Using slightly late-harvested grapes giving it more body and longevity, you get clean, crisp aromatics on the nose along with a crisp minerality that allow this unoaked varietal to flourish. Its bracing yet not overly biting finish makes it a true palate cleanser in between a wide array of appetizers like charcuterie, soft cheeses, and main seafood dishes.</span></p><p><a href="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliPianCarda.jpg" target="_blank"><img src="https://www.gastrotraveling.com/wp-content/uploads/2019/12/GarofoliPianCarda.jpg?profile=RESIZE_710x" class="align-center" width="750" alt="GarofoliPianCarda.jpg?profile=RESIZE_710x" /></a></p><h2>2016 Garofoli "Piancarda" Rosso Cònero DOC</h2><p><br /> <span style="font-size:12pt;">Located in one of Marche's top denominations for Montepulciano-based wines, the Piancarda vineyard is Garofoli's top source for this varietal, providing the most classic expression for this grape. "Piancarda" derived from Biancarda, the historic name of the area refers to its terroir of white (bianca) limestone-rich soil. Strong, rich, and clean on the palate, this wine maintains its astringency long into the finish.</span></p><p></p><p><span style="font-size:12pt;"> </span></p><blockquote><span style="font-size:8pt;"><em>Photos courtesy of DallaTerra.com. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote></div>Franciacorta: Italy's Answer to Champagnehttps://tripatini.com/profiles/blogs/franciacorta-italy-wine2016-09-24T09:29:59.000Z2016-09-24T09:29:59.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><img width="960" height="420" class="aligncenter size-full wp-image-5681" alt="christo_floating_piers2" src="http://www.gastrotraveling.com/wp-content/uploads/2016/09/Christo_Floating_Piers2.jpg" /></p><p></p><p><span class="font-size-3">A region within the province of Brescia in northern Italy's Lombardy region, <a href="http://www.wine-searcher.com/regions-franciacorta">Franciacorta</a> is renowned for panoramic village views, castles, and rolling hills that naturally inspire artistic expression and overall joie de vivre.</span></p><p></p><p><span class="font-size-3">For 16 days in 2016 during the months of June and July, over one million visitors "walked across water" on a pop up art installation on Lake Iseo called <a href="http://christojeanneclaude.net/mobile/projects?p=the-floating-piers#.V9rC1fHruUk"><em>Christo Floating Piers</em></a>. A 1.9-mile modular floating dock system constructed of 220,000 high-density polyethylene cubes covered with shimmering yellow fabric undulated just above the water's surface connecting the villages of Sulzano, Monte Isola, and the island of San Paolo.</span></p><p></p><p><span class="font-size-3">Another more enduring work of art in Franciacorta is its namesake sparkling Pinot Noir-Chardonnay blend, made using secondary in-bottle fermentation a.k.a. Méthode Champenoise, the same process used in making Champagne.</span></p><p></p><p><img width="1024" height="479" class="aligncenter wp-image-5688 size-large" alt="" src="http://www.gastrotraveling.com/wp-content/uploads/2016/09/FranciacortaVineyard-e1473953730499-1024x479.jpg" /></p><p></p><p><span class="font-size-3">Many of us are familiar with Italy's better-known sparkling classics like Moscato and Prosecco, as well as France's Champagne, but Franciacorta remains an outlier across much of the globe due to its recent heritage and limited production.</span></p><p></p><p><span class="font-size-3">Franciacorta's winemaking history dates back just 50 years, while Champagne stretches back nearly 350 years. Also, Franciacorta's 100 wineries on 5,400 acres, compared with 19,000 <em>vignerons</em> and Champagne houses on 80,000 acres in France gives the region 20 times lower production, resulting in only 11 percent being exported.</span></p><p></p><p><img width="865" height="521" class="aligncenter wp-image-5690" alt="franciacortabrut" src="http://www.gastrotraveling.com/wp-content/uploads/2016/09/FranciacortaBrut.jpg" /></p><p></p><p><span class="font-size-3">But for what Franciacorta producers lack in volume, they make up for in distinction. <a href="http://www.franciacorta.net/en/">Consorzio per la Tutela del Franciacorta</a>, a collaborative community of growers, obsesses over quality, like improved standards for gentler grape-pressing techniques, and recently established aging periods for different styles ranging from extra brut to demi-sec. It also helps that Lake Iseo's moderating effects combined with warm, sunny, summer days followed by cool nights perfectly ripen grapes to retain ideal acidity levels vital for producing DOCG caliber sparkling wines.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/09/FranciacortaBottle-e1473954357479-1006x1024.jpg" target="_blank"><img width="362" class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2016/09/FranciacortaBottle-e1473954357479-1006x1024.jpg?width=362" alt="FranciacortaBottle-e1473954357479-1006x1024.jpg?width=362" /></a></p><p><span class="font-size-3">Here's what I experienced with their <a href="http://www.bonfadini.it/2015/en/page-with-right-sidebar/">Nobilium Bonfadini Franciacorta Brut</a>: </span><span style="font-size:12pt;">Straw yellow with golden tints, fine yet persistent effervescence that's complex and crisp, with hints of sweet cherry on the nose and honey on the bouquet. Bubbles are consistent and plentiful. A mélange of tart peach and strawberry runs strong on the palate, finishing with melon and lime zest, giving it depth. The resulting magical aroma and signature silky smooth mouth feel translates into a regal drinking experience.</span></p><p></p><p></p><p></p><p></p><p></p><p></p><p></p><blockquote><em>Photos courtesy of Pixabay.com, Wiki Media Commons, & Bonfadini Vineyards. Coverage made possible by participating in a sponsored tasting. </em></blockquote></div>Wines of Southwest France are Closer Than You Thinkhttps://tripatini.com/profiles/blogs/wines-of-southwest-france-are-closer-than-you-think2016-09-01T11:58:16.000Z2016-09-01T11:58:16.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><img width="960" height="300" class="aligncenter size-full wp-image-5658" alt="gallery-terrain4" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/gallery-terrain4.jpg" /></p><p></p><p><span class="font-size-3">Southwest France is defined by a wide range of geographical distinctions yielding diverse landscapes ranging from river plains, gently sloping hillsides, mountain foothills to sandy heaths each with their own unique microclimates producing a total of 300 grape varieties, 120 of which are native to the area.</span></p><p></p><p><span class="font-size-3">Throughout much of Europe, the wine trade had its origins in 1189 when <a href="http://whc.unesco.org/en/list/347">Santiago de Compostela</a> was consecrated as a holy town by Pope Alexander III, encouraging waves of pilgrims over the ensuing centuries to make the ritualistic passage between northern Europe and Spain and taking them right through southwest France.</span></p><p></p><p><img width="960" height="300" class="aligncenter size-full wp-image-5659" alt="gallery-architecture1" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/gallery-architecture1.jpg" /></p><p></p><p><span class="font-size-3">Just like fast food restaurants and truck stops cluster around today's highways, abbeys and monasteries flourished along this pilgrimage route welcoming travelers while in the process cultivating vines and developing vineyards. This route gradually evolved into an essential trade route for exporting native southwest grape varietials to the rest of the world.</span></p><p></p><p><img width="960" height="300" class="aligncenter size-full wp-image-5657" alt="gallery-workers1" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/gallery-workers1.jpg" /></p><p></p><p><span class="font-size-3">But like many wine growing regions, southwest France's difficult growing conditions went hand-in-hand with signature terroirs that yield distinctive flavors that can't be duplicated elsewhere. Historic integrity and ancient winemaking traditions were preserved for quite some time due to geographical isolation. In the days before bulldozers and bucket loaders, retaining walls needed to be built by hand from stone terracing very steep slopes for planting vines.</span></p><p></p><p><span class="font-size-3">The passage of time and technological advancements increasingly made the lure of easier and more affordable grapes imported from elsewhere that much more attractive.</span></p><p></p><p><img width="960" height="300" class="aligncenter size-full wp-image-5660" alt="gallery-vineyard2" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/gallery-vineyard2.jpg" /></p><p></p><p><span class="font-size-3">For a time, it seemed that the aromatic richness and distinct flavors resulting from centuries of careful selection and cultivation by religious orders along this stretch of the <a href="http://santiago-compostela.net/">Camino de Santiago</a> would fade into obscurity.</span></p><p></p><p><span class="font-size-3">But starting in the 1980s, the French government realized that they had to do their part to preserve village economies based on reviving these indigenous grapes by investing in small vineyards committed to cultivating and restoring these hard- to-farm ancient terraces. Thanks to these efforts and increasingly sophisticated palates across the globe driving demand, "The last 30 years have seen appellations like Côtes de Gascognes, Madiran and Cahors getting more strongly export oriented", says Christophe Logeais, <span style="color:#000000;"><a href="http://southwestfrancewines.com/">Les Vins Sud Ouest France</a></span> communications director.</span></p><p></p><p><img width="960" height="300" class="aligncenter size-full wp-image-5661" alt="grapes-loin-de-loeil" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/grapes-loin-de-loeil.jpg" /></p><p></p><p><span class="font-size-3">This bodes well for lesser known grapes like the highly aromatic and intense <span style="color:#000000;"><em><a href="http://www.wine-searcher.com/grape-1056-fer-servadou">Fer Servadou</a></em></span> and the low tannin fruity and robust <span style="color:#000000;"><em><a href="http://fringewine.blogspot.com/2011/12/negrette-fronton-france.html">Négrette</a></em></span> making it into your glass outside of France.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/08/ChateauBouscasse-768x1024.jpg" target="_blank"><img width="389" height="518" class="align-left" style="width:316px;height:448px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/ChateauBouscasse-768x1024.jpg?width=389" alt="ChateauBouscasse-768x1024.jpg?width=389" /></a><span class="font-size-3">The following wines are a great taste of what's now available in this regard from Southwest France at reasonable prices:</span></p><p></p><p><span class="font-size-3"><a href="https://www.lesgrappes.com/vignobles-brumont-chateau-bouscasse-les-jardins"><b>Chateau Boucasse Les</b></a> <a href="https://www.lesgrappes.com/vignobles-brumont-chateau-bouscasse-les-jardins"><b>Jardins</b></a> <a href="https://www.lesgrappes.com/vignobles-brumont-chateau-bouscasse-les-jardins"><b>2011</b></a> - A distinctive golden straw hue belies soft fruitiness on the palate with a smooth mouth feel. Enough tannins to play well with ripe cheeses as well as meats like pork, lamb, and seafood, this fresh, aromatic wine has a touch of effervescence accentuating its silky mouth feel. Ripe greens and sweet peach with the slight acidity of lemons linger on the palate. Made from 80 percent Petit Courbu and 20 percent Petit Manseng, you get a refreshing biting citrus tempered by a slight fruitiness. A tightly bound minerality locks in the broader flavors.</span></p><p></p><p></p><p><span class="font-size-3"><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/08/DomaineDenSegur-768x1024.jpg" target="_blank"><img width="350" height="465" class="align-right" style="width:291px;height:392px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/DomaineDenSegur-768x1024.jpg?width=350" alt="DomaineDenSegur-768x1024.jpg?width=350" /></a></span></p><p></p><p></p><p></p><p></p><p></p><p><span class="font-size-3"><a href="http://www.winemag.com/buying-guide/domaine-den-segur-2013-cuvee-germain-red-cotes-du-tarn"><b>Domaine D'en Segur Cuvee Germain</b> <b>2013</b></a> - This rich red is made with a <span lang="en" xml:lang="en">Cabernet Sauvignon/Merlot</span> <span lang="en" xml:lang="en">blend that's traditionally the foundation of many Bordeaux wines.</span> A dry mouth feel with rich, ripe fruit, this rougher mouth feel evokes just picked garden fresh green pepper. Strong yet finely tuned tannins give way to cinnamon on the nose with a bite of cherry on the finish.</span></p><p></p><p><span class="font-size-3"><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/08/ChateauBellevueLaForet-768x1024.jpg" target="_blank"><img width="301" class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2016/08/ChateauBellevueLaForet-768x1024.jpg?width=301" alt="ChateauBellevueLaForet-768x1024.jpg?width=301" /></a><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/08/ChateauBellevueLaForet-768x1024.jpg" target="_blank"></a></span></p><p></p><p></p><p></p><p></p><p></p><p></p><p><span class="font-size-3"><strong><a href="http://www.chateaubellevuelaforet.com/chateau-bellevue-la-foret-fronton_en.html" target="_blank"><br />Chateau Bellevue La Foret Fronton 2015</a></strong> - A triple blend of <span lang="en" xml:lang="en">50 percent Negrette, 35 percent Cabernet Franc et Cabernet Sauvignon, and 15 percent Syrah, this wine has the distinction of receiving more awards than any other wine from Southwest France, including from the prestigious Concours General Agricole Paris. And it's easy to see why starting with its notable s</span>mooth velvety mouth feel with well balanced minerality. Fruitiness blossoms from the heft of ruby red grapefruit and watermelon with a slight citrus bite receding into a more refined touch of strawberry and kiwi. Finishes to a fine point of cherry and a hint of cloves lingering on the palate for some reflective tingling.</span></p><p></p><blockquote><em>Coverage made possible by participating in a sponsored tasting. Photos: southwestfrancewines.com and Steve Mirsky</em></blockquote></div>Exploring Wines of France and Spain by the Glasshttps://tripatini.com/profiles/blogs/wines-france-spain2016-02-23T12:39:02.000Z2016-02-23T12:39:02.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><img width="658" height="670" class="alignleft wp-image-5454" style="width:668px;height:671px;" alt="spain-france-map" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/spain-france-map-1.jpg" /></p><p></p><p>The act of drinking wines is to literally taste specific locations across the globe. I never cease to be amazed by how wines provide such an in depth lens into a particular country and culture. By far the best way to experience them is to of course travel where they're produced and visit the vineyards in person. But lack of time and/or money sometimes make this impossible. For those times, plan for some armchair traveling by tasting some reasonably priced and increasingly available local varietals from across the globe.</p><h2><strong>Beaujolais</strong></h2><p><br /> Bordered by <strong>Bourgogne</strong> to the north and the city of <strong>Lyon</strong> to the south, the <a href="http://www.discoverbeaujolais.com/region/">Beaujolais region</a>'s roughly 67 square miles of rolling hills and wide open plains define these fresh young wines. A small community of 2,600 winegrowers cultivate 12 appellations including Fleurie, Moulin-a-Vent, and Pouilly-Fuissé with the Gamay Noir à Jus Blanc at 98%. Most Beaujulais average between 12.5 to 13.5% alcohol, yet pack enough flavor for some excellent broad-based pairings.<a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/ClosdelaRoilette.png" target="_blank"><img width="328" height="315" class="align-left" style="width:275px;height:272px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/ClosdelaRoilette.png?width=328" alt="ClosdelaRoilette.png?width=328" /></a></p><h3><strong>The Wines</strong></h3><p><br /> <em><strong><a href="http://www.wine-searcher.com/find/coudert+pere+clos+de+la+roilette+cuvee+tardive+fleurie+beaujolais+france">2014 Clos de la Roilette Fleurie</a></strong></em></p><p><a href="http://www.clos-de-la-roilette.com/">Clos de la Roilette</a>'s vineyards, situated in the village of Fleurie, cover 22 acres with an eastern exposure on one of the most coveted slopes in Beaujolais Crus. Named after <em>La Roilette</em>, a locally renowned racehorse, this 2014 vintage comes from 100% Gamay grown in limestone soil enriched with manganese, granite, and clay giving its overall flavor profile noticeable depth and structure. Grapes are picked at maximum maturity, yielding a vibrant red and juicy richness on the palate. Macerating with native yeasts and aging in large oak foudres brings out fresh cherry and raspberry notes with hints of leather on the nose. Finishes with pure minerality and subtle tannins.</p><p></p><p></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/Cheveau-1-e1456089639173.jpg" target="_blank"><img width="328" height="301" class="align-right" style="width:300px;height:276px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/Cheveau-1-e1456089639173.jpg?width=328" alt="Cheveau-1-e1456089639173.jpg?width=328" /></a></p><p><em><strong><a href="http://www.wine-searcher.com/find/dom+cheveau+les+champ+grillees+st+amour+beaujolais+france">2012 Domaine Cheveau Saint-Amour<br /> <br /></a></strong></em></p><p>Situated in the hamlet of Solutré-Pouilly, multi-generational <a href="http://www.vins-cheveau.com/cms2/">Domaine Cheveau</a>'s cellars were established in 1950 by<br /> André Cheveau. His son Michel followed and now Michel’s two sons Nicolas and Julien actively run this 34-acre estate. In addition to sourcing from local vineyards, Domaine Cheveau draws from grapes grown in Davayé in the Maconnais as well as Saint Amour in the Beaujolais. But regardless, all grapes are harvested by hand while fermentation occurs parcel-by-parcel <em>terroirs</em> in either barrel or stainless steel tanks. Soft tannins and distinctive fruitiness make it a standout for sipping straight up.</p><p><em><strong><a href="http://www.wine-searcher.com/find/christoph+pacalet+moulin+a+vent+beaujolais+france">Domaine Christophe Pacalet Moulin-a-Vent N/V</a></strong></em></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/MoulinAVent.jpg" target="_blank"><img width="290" height="386" class="align-left" style="width:256px;height:349px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/MoulinAVent.jpg?width=290" alt="MoulinAVent.jpg?width=290" /></a><br /> With a background in biochemistry and cooking, winemaker <a href="http://www.christophepacalet.com/">Christophe Pacalet</a> partnered with his uncle Marcel Lapierre in 1999 to form the Marcellins (the field) with the full intention of producing the best Gamay grapes using sustainable practices. All grapes are harvested manually at maximum maturity, picked and carefully sorted, and then stored overnight in a cold room for steeping the next morning. Next, stainless steel tanks are filled with grapes and saturated with carbon dioxide to dry ferment the resulting juices for 20 days using indigenous yeasts without adding sulfur dioxide. Pressing is done on a vertical wood press in typical Beaujolais style and then aged in French oak Burgundy barrels for 10 months before bottling. Deep ruby with pure violet and faded pink notes bely the pink granite with manganese seams of soil these grapes grow in. More on the spicy end of the spectrum, this Beaujolais still showcases mellow fruitiness and subdued tannins so typical of this varietal.</p><h2><strong>Garnacha</strong></h2><p><br /> The third most widely planted red grape in Spain behind Tempranillo and Bobal, Garnacha primarily grows in the Priorat, Calatayud and <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/Pirineos-e1456090788252.jpe" target="_blank"><img width="225" class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/Pirineos-e1456090788252.jpe?width=225" alt="Pirineos-e1456090788252.jpe?width=225" /></a>Rioja regions. This dark inky fruit (also spelled Garnatxa) yields deep powerful red varietals that in many instances reward cellaring. Unfortunately, depending on your point of view, a large quantity of Garnacha is often blended with better known varieties like Chardonnay or Pinot Noir to produce spicy whites and perfumy rosés. But never fear, plenty of bottles, including the next three, celebrate and showcase the full essence of pure unadulterated Garnacha.</p><h3><strong><br /> The Wines</strong></h3><p><br /> <em><strong><a href="http://www.wine-searcher.com/find/pirineos+garnacha+red+spain+aragon+somontano/2013">Pirineos Garnacha 2013</a></strong></em></p><p><br /> Situated in Spain's <a href="http://www.cellartours.com/spain/spanish-wine-regions/somontano.html">Somontano region</a> between the towns of Barbastro and Salas, <a href="http://garnachaorigen.com/product/pirineos-garnacha/">Pirineos</a> utilizes some more traditional methods in their vineyards like trellis training and cordon pruning. The soil here is a deep, sandy loam mixed with limestone and Winemaker Jesús Astrain Losilla capitalizes on the sharp contrasts in summer/winter and day/night temperatures, which provide an ideal ripening cycle. Harvested at optimal ripeness, fermentation and maceration last a total of four days before aging three months in American and French new oak casks. Sipping acquaints you with a voluptuous mouth feel, lavishly projecting complex and spicy cedar and vanilla notes with rich intense fresh cherry, blackberry, and raspberry lingering on the palate.<br /> <br /> <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/CareGarnacha-e1456078642571.jpg" target="_blank"><img width="272" height="362" class="align-left" style="width:246px;height:340px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/CareGarnacha-e1456078642571.jpg?width=272" alt="CareGarnacha-e1456078642571.jpg?width=272" /></a></p><p><em><strong><a href="http://www.centraldelgourmet.com/Vino-Tinto-Care-Finca-Bancales-Reserva-2010-es488404a.htm">Care Finca Bancales Reserva</a></strong></em></p><p><br /> Founded in 1932 in Aragon and named after Cariñena, one of Spain's oldest designations of origin, <a href="http://www.carewines.com/en/">Care's wine making heritage</a> actually extends back to 3rd century BC, during Roman times. One hundred percent of the grapes used in Care's wines come from their own vineyards, comprised of four estates, the largest of which are Bancales and Cadillos, each covering 124 acres. In addition, Peña Negra and Zagalcerro vineyards are characterized by steep slopes embodying their wines' strength, personality, and character. With the <em>Bancales Reserva</em> you're getting one-hundred-percent Garnacha from 80-year-old vines. Fermented in stainless steel tanks at 29º Celsius and then macerated with skins for 21 days, the wine is aged in French oak barrels for 14 months and then in bottle 17 months before being released. You get bright-red layered color with clean powerful aromas of ripe red and black fruits with balsamic notes. The finish continues on a more elegant level of fruit forwardness.<br /> <br /> <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/UrbezoGarnacha-e1456078839802.jpg" target="_blank"><img width="217" class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/UrbezoGarnacha-e1456078839802.jpg?width=217" alt="UrbezoGarnacha-e1456078839802.jpg?width=217" /></a></p><p><em><strong><a href="http://www.wine-searcher.com/find/solar+de+urbezo+garnacha+vinas+vieja+carinena+aragon+spain/2013">Urbezo Garnacha 2013<br /> <br /></a></strong></em></p><p>Located east of Rioja in the small domain of Carinena, all grapes for <a href="http://www.solardeurbezo.es/la_bodega/el_arte.php?lang=EN">Urbezo</a>'s wines come from their 247-acre vineyard. Now in their fifth generation, vines are still cultivated in a traditional and environmentally friendly way without resorting to pesticides, herbicides, pheromones, or manufactured fertilizers. Growing takes place at 2,000 feet above sea level in thick gravel soil with medium-size stones buttressed by a thick clay subsoil in the plots of La Pallaresa, Mingo López y Cascarrera. Urbezo holds fast to their philosophy that only hands on cultivation, pruning, and harvesting can guarantee optimal quality in the cellar. Their 2013 one-hundred-percent Grenache comes from “old vines” ranging from 42 to 65 years. Grapes are cold macerated, fermented for 15 days, and aged for three months in French oak barrels being bottled in March 2014. You get intense fruity aromas of strawberry and red mature fruit blended with light vanilla notes and full bodied yet well balanced mouth feel with good acidity on the palate.<br /></p><h2><strong>Loire Valley</strong></h2><p><br /> Renowned for magnificent chateaux steeped in history, <a href="http://www.loirevalleytourism.com/">The Loire Valley</a> situated in the heart of France, comprises five distinct wine regions of Pays Nantais, Anjou, Saumur, Touraine, and Centre-Loire clustered around the Loire River’s banks. Collectively, these regions showcase no less than 4,000 wineries, 170,000 acres of vineyards and 61 appellations of origin. The yield for this wine making powerhouse totals 380 million bottles per year. So it only stands to reason that winemakers here know a little something about production...namely Pinot Noir, the valley's predominant vine.<a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/Sancere-e1456091112442.jpg" target="_blank"><img width="412" height="386" class="align-left" style="width:320px;height:297px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/Sancere-e1456091112442.jpg?width=412" alt="Sancere-e1456091112442.jpg?width=412" /></a></p><h3><strong>The Wines</strong></h3><p><br /> <em><strong><a href="https://1000corks.com/wine/Cedrick-Bardin">Côteaux du Giennois Rouge - Domaine Cédrick Bardin</a></strong></em></p><p><br /> Situated in the heart of Pouilly sur Loire on 25 acres straddling both banks of the Loire River, <a href="http://www.domaine-cedrick-bardin.fr/">Domaine Cedrick Bardin</a> has been at it for 15 years sustainably growing grapes in four separate terroirs defined by Kimmeridgian marl, limestone, clay sand, and flint. 2013 was a particularly cold late harvest year, creating the perfect storm for an unusually complex flavor profile in their Coteaux du Giennois Rouge. Harvesting of Gamay (80%) and Pinot Noir (20%) for this vintage was bumped to October 6. Malolactic fermentation at 20°C for three quarters of the yield in stainless steel tanks and one quarter in new oak barrels further exentuates the unexpected factor with intense black currant, liquorice, and raspberry notes unfolding into red fruit puree. At 12-percent alcohol, you get a strikingly clean, sharp bite on the palate<a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/TouraineFXBarc-e1456079277558.jpg" target="_blank"><img width="249" height="355" class="align-right" style="width:211px;height:307px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/TouraineFXBarc-e1456079277558.jpg?width=249" alt="TouraineFXBarc-e1456079277558.jpg?width=249" /></a> moderated by balanced tannins.<br /></p><p><em><strong><a href="http://www.wine-searcher.com/wine-413040-0001-fx-barc-complices-de-loire-touraine-jus-de-gamay-loire-france">Jus de Gamay – FX BARC Complices de Loire</a></strong></em></p><p><br /> FX BARC owner François Xavier uses his longstanding connections in the Loire Valley's wine trade to source grapes from the best plots in local vineyards run by St. Nicolas de Bourgueil, Bourgueil, Chinon, Saumur, and Touraine. Traditional vinification techniques capture a unique fruitiness polished by soft, round tannins. Relying more on other sources rather than his own vines allows him year-to-year flexibility in what he blends and how each wine tastes. In the case of his Jus de Gamay, you get a delicate mouth feel riddled with spices, red fruits, and a quiet punch to the mid-palate.<br /></p><p><em><strong><a href="http://www.wine-searcher.com/find/jean+francois+merieau+gamay+de+touraine+le+bois+jacou+loire+france">Le Bois Jacou – Jean François Mérieau</a></strong></em></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/02/MerieauGamay-e1456079426309.jpg" target="_blank"><img width="280" height="371" class="align-left" style="width:246px;height:330px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/02/MerieauGamay-e1456079426309.jpg?width=280" alt="MerieauGamay-e1456079426309.jpg?width=280" /></a><br /> The <a href="http://www.merieau.com/en/pages/liens/">Vignoble des Bois Vaudons</a> (Vineyards of the Vaudons Woods), a 25-acre hillside estate on the Cher River's left bank, has been run by the Mérieau family for three generations. Its south-southeast orientation and rich, complex soils produce a range of wines varied and rich in color. Jean-François took over the family estate in 2000, making it his key initiative to work hands-on with cultivation, aggressively pruning many of the vines ranging in age from 10 to 60 years, and harvesting by hand. This extra care complemented by uniqueness of <em>terroir</em> most certainly defines Le Bois Jacou, another one-hundred-percent Gamay ruby red that's fruity yet pleasantly mouth filling delivering tons of bramble berry characteristics. This is a wine to drink young either on its own or with poultry dishes and cheeses.<br /> <br /></p><blockquote><span class="font-size-1"><em>Photos: Steve Mirsky. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote></div>Eugene, Oregon's Inn at the 5th Perfect for Exploring Willamette Valley Winerieshttps://tripatini.com/profiles/blogs/eugene-oregon-s-inn-at-the-5th-willamette-valley2018-10-02T13:08:54.000Z2018-10-02T13:08:54.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugenedowntowncollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugenedowntowncollage.jpg?width=1307" class="align-center" width="1200" alt="eugenedowntowncollage.jpg?width=1307" /></a></p><p><span style="font-size:12pt;">Downtown Eugene, Oregon is decidedly more laid back and outdoorsy than much larger and more renowned Portland to the north. The University of Oregon's extensive in-town footprint and streets packed with local non-chain shopping make it a pedestrian haven. Strolling here especially on weekends during the warmer months envelops you in the city's music scene like a sax player belting out tunes under a cavernous overpass enhancing the acoustics and gritty blues guitarists busking on street corners.<br /> <br /></span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugenebeveragecollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugenebeveragecollage.jpg?width=1497" class="align-center" width="1200" alt="eugenebeveragecollage.jpg?width=1497" /></a></p><p></p><p><span style="font-size:12pt;">More formal cultural events range from the Oregon Festival of American Music to the Lane County Farmers' Market held every Saturday. A genuine counter cultural spirit pervades the city stemming from the Whiteaker district, a storied countercultural outpost on the northern edge of town where communal living and open mindedness still define daily living. Exploring this neighborhood also rewards you with key stops along <a href="https://www.eugenecascadescoast.org/eugene-ale-trail/">Eugene's Ale Trail</a> and <a href="http://www.distillerytrail.com/blog/eugene-distillery-trail-debuts-seven-distilleries/">Distillery Trail</a> like Heritage Distilling Company and Falling Sky Brewing's Pourhouse and Delicatessen.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugeneskinnerbuttecollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugeneskinnerbuttecollage.jpg?width=1485" class="align-center" width="1200" alt="eugeneskinnerbuttecollage.jpg?width=1485" /></a></p><p></p><p><span style="font-size:12pt;">Surrounded by the Cascades and situated next to the Willamette River, it's no wonder that outdoor activities reign supreme in Eugene. Birthplace of Nike and known as the "running city", lacing up your sneakers for a jog is commonplace but so is hiking the multitude of trails within striking distance of downtown including in-town Skinner Butte Trail winding past historic <em>Shelton-McMurphey-Johnson</em> house. Along <a href="https://www.eugenecascadescoast.org/listing/ruth-bascom-riverbank-path-system-(willamette-river-trail)/981/">The Willamette River Trail</a>, a paved and multi-use trail system passes through a string of parks including Owen Rose Garden spanning 29 miles including five pedestrian bridges connecting both shores.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thlobbyexteriorcollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thlobbyexteriorcollage.jpg?width=1501" class="align-center" width="1200" alt="innatthe5thlobbyexteriorcollage.jpg?width=1501" /></a></p><h3><br /> Inn at the 5th</h3><p><br /> <span style="font-size:12pt;">The boutique hotel <a href="https://www.innat5th.com/">Inn at the 5th</a> in the heart of downtown adjacent to the E. Skinner Butte Historic District and across the street from the Amtrak train station offers immediate access to all of this. Ranked the No. 15 hotel in the U.S. by TripAdvisor's 2018 Travelers’ Choice awards and in the Top 25 U.S. Hotels for the second year in a row, your experience begins with door-to-door Mercedes-Benz transportation from the airport. Pulling up to the inn's front entrance, modern glass panel doors slide open inviting you into their naturally lit woodfloor lobby.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thbedroomcollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thbedroomcollage.jpg?width=1482" class="align-center" width="1200" alt="innatthe5thbedroomcollage.jpg?width=1482" /></a></p><p></p><p><span style="font-size:12pt;">Check in presents you with choosing between a welcome glass of <a href="https://www.oregonwines.com/wineries/by-region/southern-willamette-valley-wineries/">Southern Willamette Valley</a> wine or locally craf beer. Sculpture, photographic prints, and paintings by local artists often depicting key aspects of Southern Oregon living strikingly define the public spaces and room interiors. Diorama-like displays above each bed headboard range from umbrella and boots to a Buddhist statute. Private balconies overlook the Garden Plaza while fireplaces beckon on chilly nights. Butler’s pantries where room service orders are delivered to your room via a separate door make in-room dining a delightfully unobtrusive indulgence.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thpendletonsuite.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thpendletonsuite.jpg?width=1280" class="align-center" width="1200" alt="innatthe5thpendletonsuite.jpg?width=1280" /></a></p><p></p><p><span style="font-size:12pt;">In partnership with Pendleton®, a sixth-generation family-owned Oregon business renowned for over 150 years of crafting blankets and woolen fabrics, Inn at the 5th recently unveiled a Pendleton Suite complete with a woolen blanket menu for selecting your night's covering. Historic photos of the Pendleton Woolen Mills adorn the walls and Pendleton fabrics abound on interior furnishings like upholstered window seats and pillows.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugenebiking.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/eugenebiking.jpg?width=1000" class="align-center" width="1000" alt="eugenebiking.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">For guests with an itch for adventure, perhaps the most dazzling amenity of staying at Inn on the 5th is a complimentary cruise bike always at the ready for heading down one of downtown Eugene's many bike lanes or only blocks away in the other direction onto the Willamette River Trail.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thpublicmarketcollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thpublicmarketcollage.jpg?width=1446" class="align-center" width="1200" alt="innatthe5thpublicmarketcollage.jpg?width=1446" /></a></p><h3><br /> 5th Street Public Market</h3><p><br /> <span style="font-size:12pt;">Next door and an integral part of staying here is the <a href="https://www.5stmarket.com/">5th Street Public Market</a> filled with 25 artisan shops and eclectic eateries in a multilevel space with an open courtyard once occupied by the original Nike store. Provisions Market Hall, the anchor venue within the market stands ready to supply the most discerning picnic baskets with treats like Oregon hazelnuts, local cheeses, bread, and charcuterie. Shoppers scour the aisles for fresh produce, coffee, fresh baked pastries from their artisan bakery, locally raised meats, and a carefully curated selection of wines from the southern Willamette Valley and beyond.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thmarketramencollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thmarketramencollage.jpg?width=1454" class="align-center" width="1200" alt="innatthe5thmarketramencollage.jpg?width=1454" /></a></p><p></p><p><span style="font-size:12pt;">Market Ramen and Winner Winner, two new open-kitchen eateries on the market's recently refurbished top floor, continue lead the dining scene here, along with their flagship sit-down restaurant Marche on the ground floor, celebrating Pacific Northwest bounty with a seasonally changing menu featuring dishes like chicken paillard and burrata and panzanella salad, all using locally grown and sourced ingredients.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thluxurytransportjpg.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/innatthe5thluxurytransportjpg.jpg?width=1169" class="align-center" width="1169" alt="innatthe5thluxurytransportjpg.jpg?width=1169" /></a></p><h3><br /> Exploring the Wineries of the Southern Willamette Valley</h3><p><br /> <span style="font-size:12pt;">Inn at the 5th's Oregon Wine Tour Package includes a bottle of red or white Sweet Cheeks wine, tote, and signature bottle opener accompanying a half-day wine tour. Tours begin at onsite Sweet Cheeks tasting room situated in the Garden Plaza and continue with luxury transportation to the rolling hills of the Southern Willamette Valley for tastings at three wineries, which may include favorites like:</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/antiquumvineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/antiquumvineyard.jpg?width=1000" class="align-center" width="1000" alt="antiquumvineyard.jpg?width=1000" /></a></p><h4><br /> <a href="https://antiquumfarm.com/"><span style="font-size:12pt;">Antiquum Farm Winery</span></a></h4><p><br /> <span style="font-size:12pt;">The process and methodology here take precedence over the wine and owner/winemaker Stephen Hagen is quick to admit that some people in the industry consider him crazy. He does everything the hard way. "They don't see how using draft horses, grazing livestock and poultry in the vineyard, or infinite hours of meticulous hand labor can create a wine that is more unique, intense and full of life.” Hagen, like the many other small family run vineyards throughout the Valley, works the fields and harvests the grapes.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/antiquumplowing.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/antiquumplowing.jpg?width=1000" class="align-center" width="1000" alt="antiquumplowing.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Wheat grown between the vines is cut and piled in the rows smothering weeds while poultry scratching for the grain plants the next crop. Soils are also fertilized in the pre-1940s agricultural tradition with trained Katahdin and Dorper sheep rotationally grazing between the vine rows eliminating the need for outside fertilizers.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/antiquumsheep.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/antiquumsheep.jpg?width=995" class="align-center" width="995" alt="antiquumsheep.jpg?width=995" /></a></p><p></p><p><span style="font-size:12pt;">Antiquum's two vineyard plots each produce a distinctly different crop of grapes. At an elevation of nearly 800 feet, their Big Field vines experience wide diurnal shifts challenging grapes to yield voluptuous fruit profiles with some of the lowest ph levels in a region renowned for high acidity thanks to thin Bellpine soils of silty clay loam over sandstone. Vines are challenged to root deeper yielding what Hagen considers the ultimate Pinot Noir, a union of deep, dark, powerful fruit coupled with rippling acidity and exotic flavor profiles.</span></p><p></p><p><span style="font-size:12pt;">A quarter mile away in Turnbow Creek Valley, their other Little Field six-acre vineyard produces Pinot Gris. Its lower elevation keeps it consistently cooler with a vastly different soil profile perfect for slowly ripening acid and mineral-rich, texturally-driven white wines. Soils here are defined by the creek bed and river rock with deeper soils slowing the ripening to a bright, tightly focused varietal driven by acid and minerality.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/brigadoontastingroom.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/brigadoontastingroom.jpg?width=1000" class="align-center" width="1000" alt="brigadoontastingroom.jpg?width=1000" /></a></p><h4><a href="https://www.brigadoonwineco.com/"><span style="font-size:12pt;"><br /> Brigadoon Vineyards</span></a></h4><p><br /> <span style="font-size:12pt;">Nestled against the coastal foothills in a secluded canyon, Brigadoon is a 66-acre, multi-generational winery also embracing sustainable agricultural practices making their vines LIVE and salmon-safe certified. From soil preparation to planting and harvest, each family member takes part in the process from father Chris Shown as vineyard manager, his wife Sheree (often consulted with difficult blending decisions), and winemaker son Matt, who learned by working in the vineyards from age eight years, eventually earning a degree in horticulture at Oregon State University and working at other wineries as far afield as New Zealand.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/brigadoonvineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/brigadoonvineyard.jpg?width=1000" class="align-center" width="1000" alt="brigadoonvineyard.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">For such a small space, the vineyards here produce a surprisingly wide range of grapes with 2½ acres of Pinot Noir on the eastern exposure, along with a half acre of Riesling. On the other side of the creek, facing west is 3½ acres of Pinot Noir along with four acres of Pinot Blanc. Bellpine soils combined with elevations between 400 and 600 feet create ideal growing conditions for fuller fruit and flavor development without the higher sugar levels.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleywinemakers.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleywinemakers.jpg?width=1000" class="align-center" width="1000" alt="broadleywinemakers.jpg?width=1000" /></a></p><h4><a href="https://www.broadleyvineyards.com/"><span style="font-size:12pt;"><br />Broadley Vineyards</span></a></h4><p><br /> <span style="font-size:12pt;">Originally established in 1981 by Craig and Claudia Broadley, Broadley Estates continues into its second generation with their son Morgan and his wife Jessica. The winery's fabled 1994 'Claudia's Choice' Pinot Noir put Broadley on the map building a loyal following ever since.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleyproduction.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleyproduction.jpg?width=1000" class="align-center" width="1000" alt="broadleyproduction.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Now principal wine maker and vineyard manager, Morgan utilizes meticulous farming practices with the philosophy that great wine is first made in the vineyard. Similar to Antiquum, Broadley utilizes sheep for weed control and sustainable organic fertilization. Pinot Noir grapes are harvested from several designated blocks including Claudia's Choice, Marcile Lorraine, and Jessica, named after their daughter. Additional Pinot Noir and Chardonnay are sourced from hand selected local vineyards that share Broadley's viticultural standards.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleygrapes.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleygrapes.jpg?width=1000" class="align-center" width="1000" alt="broadleygrapes.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Vineyards are situated on 33 acres on a cool North/East slope in the banana belt, a uniquely warm and dry area of the Willamette Valley just outside the small town of Monroe. Volcanic Jory and Hazelair clay soils make dry farming possible eliminating the need for irrigation affecting the wines' flavor profile with minerality and spice undertones.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleywinelineup.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/broadleywinelineup.jpg?width=896" class="align-center" width="896" alt="broadleywinelineup.jpg?width=896" /></a></p><p></p><p><span style="font-size:12pt;">Two distinguishing production techniques at Broadley are the use of whole clusters in wooden fermenters infusing the wine with a richer, deeper complexity while exhibiting the fruit's full intensity and lyre trellis systems that split the vine canopy into two walls of grapes improving sun exposure and air flow for healthy ripening.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/kingestateexterior.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/kingestateexterior.jpg?width=1000" class="align-center" width="1000" alt="kingestateexterior.jpg?width=1000" /></a></p><h4><a href="https://www.kingestate.com/"><span style="font-size:12pt;">King Estate Winery</span></a></h4><p><br /> <span style="font-size:12pt;">Although larger and more closely resembling a big league winery in the south of France or Napa rather than a small farm-based operation, King Estate is still family run and operated by Ed King Jr. and Ed King III. <span lang="en" xml:lang="en">King Estate is the Valley's top producer of Pinot Grigio but when visiting, keep in mind that t</span>heir onsite restaurant comes close to rivaling wine as the main attraction here.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/kingestatedining.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/kingestatedining.jpg?width=1400" class="align-center" width="1200" alt="kingestatedining.jpg?width=1400" /></a></p><p></p><p><span style="font-size:12pt;">Originally an aviation electronics supplier, Ed King, Jr. established the winery in 1991, eventually growing into a <span lang="en" xml:lang="en">1,033 acre estate. Long before it was the gold standard, King</span> Estate adopted sustainable growing practices eventually becoming <span lang="en" xml:lang="en">Oregon Tilth Certified Organic. Now they</span> a thriving raptor program, 14 acres of orchards, and an apiary producing over 100 pounds of honey per year.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/09/kingestatebarrelroom.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/09/kingestatebarrelroom.jpg?width=1000" class="align-center" width="1000" alt="kingestatebarrelroom.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">A combination of Austrian peas, crimson clover, wheat, oats, and flowering perennials provide native ground cover between the vines. Fertilizer is supplied by a massive composter that produces a thousand tons per year powering the most clonally diverse Pinot Gris vineyards in North America across 314 certified-organic acres resulting in lower crop yields with greater intensity and complexity of flavor.</span></p><p></p><blockquote><span style="font-size:8pt;"><em>Coverage made possible by participating in a sponsored visit. Photos: Steve Mirsky, Inn at the 5th, and the featured wineries.<br /></em></span></blockquote></div>Paul Buisse Wines Shine a Spotlight on the Loire Valley's Tourainehttps://tripatini.com/profiles/blogs/paul-buisse-wines-shine-a-spotlight-on-the-touraine2018-05-19T11:57:50.000Z2018-05-19T11:57:50.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/05/PaulBuisseMontrichard-1024x246.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2018/05/PaulBuisseMontrichard-1024x246.jpg?width=1024" width="1024" alt="PaulBuisseMontrichard-1024x246.jpg?width=1024" /></a></p><p><span style="font-size:12pt;"><br /> A UNESCO World Heritage Site as well as France's third largest wine-producing region, The Loire Valley's <span style="color:#222222;"><span xml:lang="en" lang="en"><a href="http://loirevalleywine.com/appellation/touraine/">Touraine appellation</a> is defined by rivers, castles,</span></span> châteaux, <span style="color:#222222;"><span xml:lang="en" lang="en">and vineyards as far as the eye can see.</span></span> No wonder it was the preferred residence of French royalty for centuries. The Touraine also has a uniquely ideal terroir making it France's leading region for white wines and second for sparkling and rose. Vineyards are concentrated around the city of Tours bordering the Loire River, stretching from the Sologne region to the edge of Vienne and Anjou.<br /> <br /></span></p><p><span style="font-size:12pt;">Situated in the medieval village of Montrichard, fourth-generation <a href="http://www.paul-buisse.com/?lg=en">Domaine Paul Buisse</a> has been making wine for over 100 years, utilizing expertise that only comes from multiple generations being involved at every stage of the winemaking process.<br /> <br /></span></p><p><span style="font-size:12pt;">In addition to their own 173 acres in the Touraine, Buisse sources from vineyards stretching from Vouvray to Chinon and Sancerre to Nantes.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissecave.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissecave.jpg?width=1000" width="1000" alt="paulbuissecave.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">It all started in 1905, producing and selling table wine by the barrel. Jean Buisse took over the family business in 1946 with an entirely different philosophy of decreasing yields, increasing quality, and selling by the liter. In 1955 he acquired ownership of their current premises, <strong>Caves de la Boule Blanche</strong> (Caves of the White Ball) which were carved into a hillside bordering the River Cher. Once a limestone quarry supplying stone for the Loire's iconic castles, bridges, churches, and châteaux now provides the winery ideal cellar space with temperatures remaining a constant 54°F year round.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuisselouischainier.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuisselouischainier.jpg?width=1000" width="1000" alt="paulbuisselouischainier.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Paul Buisse was the last of the family to run the winery, taking over in 1989. Beginning his career as a chef, he then spent ten years working alongside his father Jean before assuming ownership. This was good timing, since sales of table wines continued plummeting in response to rising demand for appellation varietals.</span></p><p><span style="font-size:12pt;"><br />Paul sold the company in 2010 to his friend Pierre Chainier, whose family has a long history of working in wine and trade dating back to 1749. The Chainier family was the first in the Loire Valley to adopt environmentally sound growing techniques including confusing insects with pheromone treatments and organic weed control combined with hands-on vine stewardship keeping pesticide treatments to a minimum.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissevineyard.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissevineyard.jpg?width=1000" width="1000" alt="paulbuissevineyard.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">To this day, Domaine Paul Buisse’s south-southwest exposure and clay limestone soils are considered one of the appellation's most coveted terroirs yielding full bodied fruit forward wines. Trellised vines averaging 25 years of age grow 328 feet above sea level.</span></p><p></p><h2><em>Here are 2 examples of what to expect from their lineup:</em></h2><p><br /> <a href="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissesauvignon.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissesauvignon.jpg?width=904" width="904" alt="paulbuissesauvignon.jpg?width=904" /></a></p><h3><a href="http://www.internationalwineshop.com/vsku2244451_DOMAINE-PAUL-BUISSE-TOURAINE-SAUVIGNON-750ml-2017">Domaine Paul Buisse Touraine Sauvignon 2017</a></h3><p><br /> <span style="font-size:12pt;">Sauvignon Blanc is a fragile grape variety, very sensitive to both soil and climate, exhibiting marked yet subtle floral aromas. The growing season producing this vintage was dry and hot resulting in healthy grapes but thirsty vines and early ripeness. This led to harvesting at the beginning of September. Crafted using traditional methods, grapes undergo a cold settling fermentation in stainless steel tanks at controlled temperatures and are then cellared for one to three months.</span></p><p><span style="font-size:12pt;"><br />This 100% Sauvignon imparts a spirited bouquet of grapefruit, fresh apricot, and exotic fruit carrying onto the palate. Well balanced minerality exhibits a juicy freshness balanced by soft tannins leading to a seamless finish laced with hints of fresh coconut. Ideal for appetizers, this Sauvignon Blanc is perfect for opening your palate with soft cheeses, summertime salads, and light seafood dishes.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissecremant-1024x406.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2018/05/paulbuissecremant-1024x406.jpg?width=1024" width="1024" alt="paulbuissecremant-1024x406.jpg?width=1024" /></a></p><h3><a href="https://www.wine-searcher.com/find/paul+buisse+cremant+de+loire+france/0">Domaine Paul Buisse Crémant de Loire NV</a></h3><p><br /> <span style="font-size:12pt;">Vineyards producing this Cremant border the Loire River extending from Tours all the way west to Angers. Grapes from the Angers are grown in dark shale soils that enjoy an oceanic influence imparting a fruity roundness to the wine. Vines from the Tours region are set in soils of clay and flint with a climate that is a bit more continental bringing vigor and elegance to the final blend. Vines from both sites are trellised averaging 30 years old.</span></p><p><span style="font-size:12pt;">All grapes in this blend of 80% Chardonnay and 20% Chenin Blanc are hand harvested undergoing a temperature controlled alcoholic fermentation in stainless steel vats using méthode traditionnelle (same method as Champagne). After a second bottle fermentation, wine is aged for 12 months prior to release.</span></p><p><span style="font-size:12pt;">You get tempting aromas of white fruit and fresh ripe strawberry revealing hints of almond, hazelnut, and brioche. The palate is elegant and fresh providing a full bodied effervescence with thin and creamy bubbles. Balanced acidity yields an even tempered astringency showcasing an intriguing mix of fruitiness and minerality.</span></p><blockquote><em>Coverage made possible by participating in a sponsored tasting. Photos courtesy of Wikimedia Commons, Paul Buisse, & Steve Mirsky.</em></blockquote></div>Verona's Vaunted Valpolicella Wineshttps://tripatini.com/profiles/blogs/verona-s-vaunted-valpolicella-wines2018-04-10T11:18:34.000Z2018-04-10T11:18:34.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicella-aerial.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicella-aerial.jpg?width=1000" class="align-center" width="1000" alt="valpolicella-aerial.jpg?width=1000" /></a><br /> <a href="http://www.tourism.verona.it/en/itineraries/follow-your-taste/valpolicella-wine-route"><span style="font-size:12pt;">The Valpolicella</span></a> <span style="font-size:12pt;">in Italy's Verona province is renowned for ancient palaces, fabled villas, architectural jewels like the Stelle Hypogeum Church, and Valpolicella wines that inspired Ernest Hemingway to write <i>Across the River and Into the Trees.</i> Preserving the region's longstanding collaborative wine making traditions, <a href="http://cms.consorziovalpolicella.it/en">Consorzio Tutela Vini Valpolicella</a> (Valpolicella Wine Board) was founded in 1924 and now brings together over 80% percent of the grape growers, winemakers, and bottlers that produce exclusively from Valpolicella appellation vineyards, some of which date back to the Roman era.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellavineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellavineyard.jpg?width=1000" class="align-center" width="1000" alt="valpolicellavineyard.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Vineyards of the Valpolicella cover nearly 20,000 acres defined by 11 valleys ,affording southern exposures ranging in terroir from hilly bands of limestone in the Venetian Alpine foothills to fields within 20 miles of the Mediterranean-like micro climate of Lake Garda. It's this kind of diversity that enables each vineyard's grapes to express a remarkably unique typicity.</span></p><p></p><p><span style="font-size:12pt;">Indigenous vines including Corvina, Corvinone and Rondinella are trained on the traditional <em>pergola veronese</em> system, while more innovative growing techniques have also been embraced. Here are two Valpolicella wines crafted from careful adherence to traditional methods while being on the vanguard of sustainable production:</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellasartoriwinery-845x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellasartoriwinery-845x1024.jpg?width=845" class="align-center" width="845" alt="valpolicellasartoriwinery-845x1024.jpg?width=845" /></a></p><p></p><p><span style="font-size:12pt;"><b><a href="https://www.wine-searcher.com/find/sartori+verona+docg+amarone+della+valpolicella+veneto+italy">Amarone Della Valpolicella Sartori di Verona Estate Collection</a></b> - The <a href="http://www.banfiwines.com/winery/sartori-di-verona/">Sartori family winery</a> took its first step in 1898 when Pietro Sartori bought Villa Maria, a vineyard with a small cellar, to supply top quality wine for his hotel. A few years later, Pietro’s son Regolo built the winery into the family’s core business, and by the 1950s, Regolo’s two sons presided over vastly expanded production and quality. Today, Pietro’s great-grandson Andrea carries on the tradition, focusing on <a href="https://www.wine-searcher.com/regions-amarone+della+valpolicella">Amarone</a>, a distinct type of Valpolicella grape renowned for its majestic polish.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellasartori-drying.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellasartori-drying.jpg?width=1000" class="align-center" width="1000" alt="valpolicellasartori-drying.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Grown in hilly vineyards with clay and calcareous soil, this artful blend consists of 50 percent Corvina Veronese, 30 percent Corvinone,15 percent Rondinella, and 5 percent Cabernet. Hand-picked grapes undergo a process called <em>appassimento</em>, of drying fruit in lofts for 100-120 days. Grapes shrivel while concentrating sugar, aromas, and polyphenols making Amarone one of world’s most full-bodied wines. Traditional pressing and fermentation are followed by a minimum of three years in aged Slavonian oak casks.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellasartori-wine.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellasartori-wine.jpg?width=1000" class="align-center" width="1000" alt="valpolicellasartori-wine.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">You get an intense garnet-red color with rich well balanced tannins and minerality defined by prune, black cherry, tobacco, and spice notes that provide an imbibing experience that's suspended on the palate luxuriously enrobed in a velvety patina.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellamassimago-owner1.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/valpolicellamassimago-owner1.jpg?width=1000" class="align-center" width="1000" alt="valpolicellamassimago-owner1.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;"><b><a href="https://www.wine-searcher.com/find/massimago+profasio+valpolicella+veneto+italy/2013">Massimago Profasio Valpolicella Superiore 2013</a> –</b> <a href="http://massimago.com/">Family owned since 1883</a>, current owner Camilla Rossi-Chauvenet made the decision back in 2008 to go 100-percent organic, eliminating all fertilizers and synthetic spray treatments. She installed a complete solar panel system supplying 80% percent of the winery's electricity needs. Machinery was also eliminated whenever possible from growth to harvest.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/03/massimagocollage-1024x380.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/03/massimagocollage-1024x380.jpg?width=1024" class="align-center" width="1024" alt="massimagocollage-1024x380.jpg?width=1024" /></a></p><p></p><p><span style="font-size:12pt;">Expressively labeled, the 65 percent Corvina, 20 percent Corvinone, and 15 percent Rondinella in this blend are dried for one month in a sustainable wood Fruttaio situated in the center of the winery to let the grapes benefit from optimum air flow preventing mildew growth. Aged 12 months in French oak and six months in bottle, you get a light spicy fruit on the nose with a nuanced blackberry cherry on the palate enlivened with just the right tannic balance that persists into the finish with faint black currant notes.</span></p><p></p><p></p><blockquote><span style="font-size:8pt;"><em>Photos : Consorzio Tutela Vini Valpolicella, Massimago, Sartori di Verona, & Steve Mirsky. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote></div>The Vivanco Family Winery in Spain's Rioja Regionhttps://tripatini.com/profiles/blogs/spain-s-la-rioja-vivanco-family-winery2018-03-24T21:05:19.000Z2018-03-24T21:05:19.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancolarioja.jpe" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancolarioja.jpe?width=1000" class="align-center" width="1000" alt="vivancolarioja.jpe?width=1000" /></a></p><p><span style="font-size:12pt;"><br /> A vast valley protected between two mountain ranges, northern <a href="http://www.spain.info/en_US/que-quieres/ciudades-pueblos/comunidades-autonomas/la_rioja.html">Spain's La Rioja</a> features terrain, wind conditions, and soil that differs from one village to the next. The River Ebro flows through it all from west to east flanked by the Cantabria Mountains to the north and the La Demanda Range to the south.</span></p><p></p><p></p><p><a href="{{#staticFileLink}}9009228056,original{{/staticFileLink}}"><img width="750" src="{{#staticFileLink}}9009228056,original{{/staticFileLink}}" class="align-center" alt="9009228056?profile=original" /></a></p><p><span style="font-size:12pt;"><a href="http://www.vivancowines.com/welcome"><br /> Vivanco Family Vineyards</a>, a fourth-generation estate established 100 years ago by great grandfather Pedro Vivanco González, remains a small operation in La Rioja's Alberite. It wasn't until third-generation Pedro Vivanco Paracuellos, father of brothers Rafael and Santiago (who run the winery today) received formal training in wine making. Eventually a museum and restaurant were added to the vineyard operations enhancing the overall experience for those visiting in person.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancofamily.jpe" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancofamily-1024x701.jpe?width=1024" class="align-center" width="1024" alt="vivancofamily-1024x701.jpe?width=1024" /></a></p><p><span style="font-size:12pt;"><br /> Today Rafael and Santiago each bring their unique skill sets to Vivanco, complementing each other's strengths. Rafael leads wine production, while Santi shares and promotes his passion of wine culture through the <a href="https://vivancoculturadevino.es/en/foundation/">Foundation and Museum devoted to the Culture of Wine</a>.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancowinery.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancowinery.jpg?width=940" class="align-center" width="940" alt="vivancowinery.jpg?width=940" /></a></p><p><span style="font-size:12pt;"><br /> Rafael was first inspired by weekends spent as a child traveling from Rioja's provincial capital Logroño up to Briones to work in the family vineyards. At age 18, he enrolled in an agricultural engineering program in Pamplona, learning the technique, science and all aspects of wine making. He fell in love with Bordeaux wines leading him to study at the Faculty of Oenology for 2 years. As part of his training, he worked at some of the most renowned wineries in the region inspiring him to deeply reflect and capitalize on the potential of La Rioja and its <em>terroirs</em>.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancomuseumofwineartifact.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancomuseumofwineartifact.jpg?width=1000" class="align-center" width="1000" alt="vivancomuseumofwineartifact.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Santiago is in many ways the direct opposite of Rafael, inspired by the interdependence of wine and culture. “Wine has always been much more than aromas, flavors, textures, and the vineyards they come from. I'm interested in the human side of wine and its 8,000 years of history."</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancomuseumofwine.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancomuseumofwine.jpg?width=1000" class="align-center" width="1000" alt="vivancomuseumofwine.jpg?width=1000" /></a></p><p></p><p><span style="font-size:12pt;">Santiago studied law in college, where he discovered the classics, philosophy, ethics, and poetry, particularly Neruda's ode to “wine, spiraling, swirling (...) never has a glass been able to hold you, nor man.” The more he read and studied, the more he learned that history was intertwined with wine inspiring him to eventually build the <a href="https://vivancoculturadevino.es/en/foundation/vivanco-museum-of-wine-culture/">Museum of Wine Culture</a> in 1998, celebrating the symbiotic relationship between these fermented juices and culture.</span></p><p><span style="font-size:12pt;"><br /> Here are 2 of Vivanco's youngest vintages that are sure to inspire you as well:</span></p><p></p><p><img class="aligncenter size-full wp-image-6795" src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancotempranillogarnacha.jpg" alt="vivancotempranillogarnacha" width="750" height="188" /></p><p><a href="http://opiciwines.com/wines/rosado/"><span style="font-size:14pt;"><b><br /> Vivanco Tempranillo Garnacha 2016</b></span></a> - <span style="font-size:12pt;">The Tempranillo and Garnacha Blanca grapes used in this blend come from three regions in the Rioja. About 15 miles south of Briones at about 1,900 feet above sea level in Aleson, only grape varieties like Tempranillo with less need for light and warmth to ripen are able to thrive in their Finca San Antón, featuring loose, stony soils with a southeastern exposure. In San Vicente, the River Ebro climbs up towards the Sierra de Cantabria. The higher altitudes overlooking the Ebro in El Bosque promote greater freshness and slower ripening. Located just five miles from Logroño in Rioja Central, Villadmediana is situated at 1,400 feet, where winds coming from the interior are milder and less humid bringing less rain than any of the Rioja Alta terroirs.</span></p><p></p><p><span style="font-size:12pt;"><strong>Tasting Notes:</strong> A lively bright pink with purple hues, its nose unfolds with red licorice, raspberry, and hints of strawberry. Fresh in the mouth, with a pleasant acidity, you get a bright fruity finish perfect with spicy Asian dishes and fresh pan seared seafood.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancotempranilloblanca.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/02/vivancotempranilloblanca.jpg?width=750" class="align-center" width="750" alt="vivancotempranilloblanca.jpg?width=750" /></a></p><p><a href="http://opiciwines.com/wines/blanco/"><span style="font-size:14pt;"><b><br /> Vivanco Tempranillo Blanca 2016</b></span></a> - <span style="font-size:12pt;">The Tempranillo Blanca grapes used in this vintage are sourced from two regions in the Rioja. One of the most demanding terroirs, Briones is situated at 1,600 feet ,where vigorous winds blow from the Bay of Biscay, bringing moisture, rain, and freshness. The soils are stony and loose packed with yellow limestone and red clay. Just the right balance of not too much sun or cold ensures slow ripening perfect for Tempranillo Blanca, a delicate grape variety that Vivanco calls The Damsel since it is so capricious. But here it is satisfied with these ideal conditions rewarding you with fruity, fine, elegant aromas.</span></p><p></p><p><span style="font-size:12pt;">At an altitude of 2,296 feet, their other source of Tempranillo Blanco is the Rioja Oriental's Tudelilla supporting one of the highest vineyards in the region yielding an excellent balance of maturity and freshness.</span></p><p></p><p><span style="font-size:12pt;"><strong>Tasting Notes:</strong> Clean and bright pale-yellow with green hues, this sprightly vintage is very fresh and well-balanced, with a spicy patina and well balanced minerality on the mouth feel that continues into a bright palate cleansing finish.</span></p><p></p><p></p><blockquote><span style="font-size:8pt;"><em>Photos courtesy of Vivanco Family Wines. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote></div>California's Paso Robles Collective Producing World-Class Bordeauxhttps://tripatini.com/profiles/blogs/paso-robles-california-bordeaux-wineries2018-01-19T18:18:05.000Z2018-01-19T18:18:05.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/pasorobleshistoricpic.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/pasorobleshistoricpic.jpg?width=1000" class="align-center" width="1000" alt="pasorobleshistoricpic.jpg?width=1000" /></a></p><p><span style="font-size:12pt;"><br /> A small city at the lower end of northern California, Paso Robles dates back to the Spanish mission era of the 18th century, and wine making may have here as early as 1797, but it wasn’t until six wineries were established throughout the 1940s that the region began developing a reputation for premium California wine.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/CABCollectiveEvent.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/CABCollectiveEvent.jpg?width=1000" class="align-center" width="1000" alt="CABCollectiveEvent.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Fast forward to today where some reds, particularly Cabernet Sauvignon, "out Bordeaux" France's Bordeaux and rival certain internationally recognized wine regions north of San Francisco. <a href="http://www.pasoroblescab.com/">The Paso Robles CAB Collective</a> was established in 2012 to protect and promote small independent wineries that make these distinctive vintages possible. To put things into perspective, nearly two-thirds of Paso Robles' wineries produce less than 5,000 cases.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/12/fromaggeriesofiecollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/12/fromaggeriesofiecollage.jpg?width=1337" class="align-center" width="1200" alt="fromaggeriesofiecollage.jpg?width=1337" /></a></p><p><br /> <span style="font-size:12pt;">Staying in downtown Paso Robles is the most convenient lodging option but for a more edgy nightlife and cultural scene every day of the week, downtown San Luis Obispo is packed with dining and shops, <a href="https://www.slobrew.com/the-lofts/">SLO Brew Lofts</a>, soon-to-open <a href="https://www.serrahotelsandresorts.com/hotelserra">Hotel Serra</a>, and perhaps most importantly, <a href="https://www.fromageriesophie.com/">Fromagerie Sophie</a> with the area's widest selection of cheeses and picnic fixings, providing the perfect place for launching your CAB Collective explorations.<br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettocollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettocollage.jpg?width=1349" class="align-center" width="1200" alt="allegrettocollage.jpg?width=1349" /></a></p><h3>Allegretto</h3><p><br /> <span style="font-size:12pt;">Thirty minutes north of San Luis Obispo on Highway 101 off exit 231, Four-Diamond AAA <a href="https://www.allegrettovineyardresort.com/">Allegretto Vineyard Resort</a> is situated on a hill amidst 20 acres of vineyards, olive groves, and fruit trees. Named after a sprightly Italian music tempo, Allegretto's vaulted common areas as well as 171 guestrooms and suites showcase antiques and artifacts gathered from across the globe from the owner's travels including original oil paintings and sculpture.<br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettopoblanodish.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettopoblanodish.jpg?width=1000" class="align-center" width="1000" alt="allegrettopoblanodish.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">On site farm- to-fork dining at <a href="https://www.allegrettovineyardresort.com/dining.aspx">Cello Ristorante & Bar</a> is a great place to kick off your day of tastings with hearty breakfast dishes like Poblano Chili Relleno and Huevos Rancheros. Chef Eric Olson’s rustic Northern Italian inspired dishes on the main menu utilize fresh ingredients sourced from regional farmers and ranchers.<br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettotastingroom.png" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettotastingroom.png?width=1000" class="align-center" width="1000" alt="allegrettotastingroom.png?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Allegretto's onsite private label tasting room overlooks a 12,000-square-foot Tuscan inspired courtyard containing among other relaxation spaces, a French-inspired abbey. To the right of the tasting counter, a massive cross-section of a sequoia tree with rings dating back to before the Great Wall of China make for a great conversation piece particularly while sampling.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettowinelineup.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/allegrettowinelineup.jpg?width=1000" width="1000" class="align-center" alt="allegrettowinelineup.jpg?width=1000" /></a></p><ul><li><em><strong><span style="font-size:12pt;"><br /> Tannat, Bella Collina Vineyard, 2013</span></strong></em> <span style="font-size:12pt;">- A nose of cinnamon and anise followed by hints of red cherries. Rich, supple, bitingly sophisticated with a lingering finish.<br /> <br /></span></li><li><span style="font-size:12pt;"><em><strong>Zinfandel, Loma Linda Vineyard, 2013</strong></em> – Elegant and balanced with notes of white pepper, ginger, baking spices, a deep violet full bodied wine. Wild blueberries and blackberry compote across the palate.<br /> <br /></span></li><li><span style="font-size:12pt;"><em><strong>Cabernet Sauvignon, Willow Creek Vineyard, 2013</strong></em> – Layers of black currant and green peppercorn made possible by firm yet supple tannins yield a rich mouthfeel with a long smooth finish.</span></li></ul><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlesmallboar.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlesmallboar.jpg?width=1000" class="align-center" width="1000" alt="eberlesmallboar.jpg?width=1000" /></a></p><h3><br /> Eberle Winery</h3><p><br /> <span style="font-size:12pt;">Just minutes up Route 46 from Allegretto, Gary Eberle opened <a href="http://www.eberlewinery.com/">Eberle Winery</a> in the late 1970s, releasing his first 1979 Cabernet Sauvignon debuting his iconic label depicting the German origin of his surname meaning “small boar.” A replica of the original bronze <em>Porcelino</em> (Wild Boar) statue in Florence Italy is on display outside the front entrance.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlevineyards.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlevineyards.jpg?width=1000" class="align-center" width="1000" alt="eberlevineyards.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Considered Paso Robles' pioneer winemaker, Gary's 40-acre estate vineyard surrounding the winery is planted with Cabernet Sauvignon, Muscat Canelli, and Chardonnay. <em>Terroir</em> is defined by well-drained, granite-based gravely loam that absorbs relatively little rainfall curbing vigorous vine growth while optimizing ripeness.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlegarywife.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlegarywife.jpg?width=1000" class="align-center" width="1000" alt="eberlegarywife.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Educated in cellular genetics at Louisiana State University, Eberle was bitten by the wine bug after extensively tasting first and second growth Bordeaux from his professor’s cellar. He soon enrolled in the enology doctorate program at U.C. Davis California cultivating a focus on Cabernet Sauvignon with a mission of producing American wines that now rival those coming from Bordeaux.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberleproduction-1.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberleproduction-1.jpg?width=1000" class="align-center" width="1000" alt="eberleproduction-1.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">Eberle's production facility and tasting room opened for business in 1982, and in 1991 Gary expanded underground creating Paso Robles' first underground wine cave, now 16,000 square feet. To this day, Eberle along with his son Chris still greet guests each day with complimentary wine tastings and public tours.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlewinecave.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/eberlewinecave.jpg?width=1000" class="align-center" width="1000" alt="eberlewinecave.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">First to produce 100-percent Syrah in Paso Robles back in 1978, their 2015 Steinbeck Syrah exemplifies the distinction with blue & blackberry aromas and flavors with hints of chocolate espresso. Their signature 2014 Estate Cabernet Sauvignon is great for cellaring. A deluge of black cherry coats the palate with hints of cola and cedar wrapped in velvety balanced tannins. The biggest surprise here is an elegant 2015 Zinfandel that eschews the varietal's typical bold oakiness to display its tasty often overlooked nuances.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/adelaidaexterior.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/adelaidaexterior.jpg?width=1000" class="align-center" width="1000" alt="adelaidaexterior.jpg?width=1000" /></a></p><h3><br /> Adelaida</h3><p><br /> <span style="font-size:12pt;" lang="en" xml:lang="en">Nestled in the craggy mountainous terrain of the Santa Lucia range, <a href="http://www.adelaida.com/">Adelaida Vineyards & Winery</a> sources grapes from seven distinct properties totaling 168 acres. Only 14 miles from the Pacific Ocean</span> <span lang="en" xml:lang="en"><span style="font-size:12pt;">at elevations ranging from 1400-2320 feet above sea level, vineyard <em>terroir</em> is characterized by chalk rock limestone soils and afternoon blasts of cool coastal air causing temperatures to at times fluctuate 40-50 degrees Fahrenheit within 24 hours.</span><br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/adelaidavineyardcollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/adelaidavineyardcollage.jpg?width=1338" class="align-center" width="1200" alt="adelaidavineyardcollage.jpg?width=1338" /></a></p><p><br /> <span style="font-size:12pt;">In 2013, Jeremy Weintraub took over as wine maker here straight from his success at Napa's Seavey Vineyard now creating vintages drawing from Adelaida's</span> ten<span lang="en" xml:lang="en"><span style="font-size:12pt;"> Rhône varieties, old vine Pinot Noir, dry farmed Zinfandel, and mountain style Cabernet Sauvignon grown on stressed vines producing low yields with precise flavor profiles.</span><br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/adelaidatastingcollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/adelaidatastingcollage.jpg?width=1347" class="align-center" width="1200" alt="adelaidatastingcollage.jpg?width=1347" /></a></p><p><span lang="en" xml:lang="en"><br /> <span style="font-size:12pt;">Adelaida's new <a href="http://www.adelaida.com/visit">Hospitality Center and Tasting Room</a> opened in 2016 where an old family farmhouse once sto</span></span><span lang="en" xml:lang="en"><span style="font-size:12pt;">od, providing the perfect setting for sampling their Signature <em>Viking Vineyard 2014 Cabernet Sauvignon</em> aged 20 months in 50-percent new French oak, yielding well balanced tannins with fruit that's rich yet not astringent. Other favorites include their Pinot Noir HMR Estate Vineyard 2015 from vines planted in 1964 as well as a barrel fermented HMR Chardonnay from 2016 with a low PH and refreshing mouth feel.</span><br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUExterior.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUExterior.jpg?width=1000" class="align-center" width="1000" alt="DAOUExterior.jpg?width=1000" /></a></p><h3><br /> DAOU</h3><p><br /> <span style="font-size:12pt;">Situated on a mountaintop at 2,200 feet above sea level in the rugged coastal range west of Paso Robles, <a href="https://www.daouvineyards.com/">DAOU Vineyard</a>'s 115 acres of vineyards are 68-percent dedicated to Cabernet Sauvignon while the remaining acreage is planted with an eclectic mix of Cabernet Franc, Petit Verdot, Malbec, Merlot, Sauvignon Blanc, and Sémillon.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUVineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUVineyard.jpg?width=1000" class="align-center" width="1000" alt="DAOUVineyard.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">DAOU's terroir is blessed with a remarkable equilibrium of calcareous clay soil comparable to Bordeaux's Right Bank, yielding some of the darkest, most deeply textured and naturally acidified Bordeaux varieties, most notably Cabernet Sauvignon, in the world.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUVineyardLot.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUVineyardLot.jpg?width=1000" class="align-center" width="1000" alt="DAOUVineyardLot.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">A variety of clones from France were carefully selected to match the <em>terroir</em> and microclimate of each vineyard block. All grapes are hand picked and sorted using both human eye and cutting-edge optical technology ensuring optimal fruit purity. Using only 100-percent free run juice, winemaker Daniel Daou initiates fermentation with native yeasts cultivated from the estate. Each fermentation is customized by measuring phenolic composition and sensory characteristics enabling Daniel to orchestrate natural balance and texture.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUBarrelRoom.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUBarrelRoom.jpg?width=1000" class="align-center" width="1000" alt="DAOUBarrelRoom.jpg?width=1000" /></a></p><p><br /> <span style="font-size:12pt;">All vintages are aged in 80-percent new French oak as well as their own proprietary barrels made from <em>bois rosé</em>, a fine-grain pink oak open air aged up to five years and prized for imparting an array of complex yet subtle flavors. These <em>bois rosé</em> barrels are also finished with Daniel’s custom toasting reducing char bringing nuance and depth to the wines' finish.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUTastingCollage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2018/01/DAOUTastingCollage.jpg?width=1347" class="align-center" width="1200" alt="DAOUTastingCollage.jpg?width=1347" /></a></p><p><br /> <span style="font-size:12pt;">Their outdoor mountaintop patio provides the perfect backdrop for sampling resulting masterpieces like their <em>2015 Eye of the Falcon</em> 83% Cabernet 17% Petit Verdot aged for 19 months in 70-percent new French oak and 2012 Reserve Zinfandel Library Wine lightly aged in 50-percent new French oak for 16 months exhibiting the grapes' delicate fruit forward essence.</span></p><p></p><blockquote><span style="font-size:8pt;"><em>Photos: Steve Mirsky, PasoRoblesWineriesEast.com, pasoroblescab.com, travelpaso.com and individual wineries featured herein. Coverage made possible by participating in partially sponsored tastings.</em></span></blockquote></div>Hungary's Furmint Adds Another Dimension to White Winehttps://tripatini.com/profiles/blogs/furmint-tokaj-hungary-wine2017-10-20T13:09:18.000Z2017-10-20T13:09:18.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><span lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/10/PatriciusWinery2-e1508203896670-1024x527.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/10/PatriciusWinery2-e1508203896670-1024x527.jpg?width=1024" class="align-center" width="1024" alt="PatriciusWinery2-e1508203896670-1024x527.jpg?width=1024" /></a></span></p><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en"><a href="http://www.winemag.com/2017/04/14/the-dry-side-of-furmint/">Furmint</a> is Hungary’s answer to other</span> <span lang="en" xml:lang="en">less mainstream white wines gaining prominence lately, such as Austria’s Grüner Veltliner. M</span><span lang="en" xml:lang="en">ost widely grown in the <a href="http://tokajwineregion.com/tokaj-wine-region/">Tokaj-Hegyalja Wine Region</a>, this</span> <span lang="en" xml:lang="en">white grape variety's name is derived from the word</span> <span lang="en" xml:lang="en"><i>froment</i></span> <span lang="en" xml:lang="en">(wheat-gold color).</span> <span lang="en" xml:lang="en">Although traditionally used in dessert wines,</span> <span lang="en" xml:lang="en">Furmint is figuring more prominently in a growing array of single-varietal dries.</span></span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/10/patriciusinterior.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/10/patriciusinterior.jpg?width=1000" class="align-center" width="1000" alt="patriciusinterior.jpg?width=1000" /></a></p><p></p><p><span class="font-size-3">A great standard bearer of this trend is <a href="http://patriciustokaj.com/">Patricius Winery</a>, run by Dezso Kékessy and daughter Katinka Kékessy-Wimpffen. Situated at the epicenter of Hungary's Tokaj, the world's oldest wine appellation, <i>Patricius</i> (Latin for ‘nobleman’) indicates the Kékessy family’s origins as well-known vineyard owners in the Tokaj and Mátra foothills dating back to the 18th century.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/10/patriciustokajmap.png" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/10/patriciustokajmap.png?width=892" class="align-center" width="892" alt="patriciustokajmap.png?width=892" /></a> <a href="http://www.gastrotraveling.com/wp-content/uploads/2017/10/patriciustokaj2015DryFurmint-e1508204198435.jpe" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/10/patriciustokaj2015DryFurmint-e1508204198435.jpe?width=305" class="align-right" width="305" alt="patriciustokaj2015DryFurmint-e1508204198435.jpe?width=305" /></a></p><p></p><p><span class="font-size-3">Patricius began purchasing <a href="https://www.tokaji.com/about-tokaji.html">first-growth classified vineyards</a> in 1997, now totaling 346 acres. Their wine press house built over 200 years ago and then owned and operated by the Jesuits and aristocratic families, was renovated into a state-of-the-art underground winery in 2005 utilizing gravitational technology yet preserving original architectural details. It is here that winemakers showcase the local Furmint grape's vibrant minerality and well-balanced acidity in their lineup particularly in their <a href="http://patriciustokaj.com/our-wines/">2015 Dry Furmint</a>. <span lang="en" xml:lang="en">Harvesting begins in September, with fermentation and maturation taking place entirely in stainless steel allowing the grapes to showcase a</span> darker refreshing mouth feel similar to cold cask conditioned ale complemented with a refreshing bite ranging from fresh apple to spring greens. Well balanced fruit with honeyed spice on the nose, its brisk even minerality sets the stage for a cleansed palate pairing nicely with chicken, seafood, and sushi.</span></p><p></p><p lang="en" xml:lang="en"><span class="font-size-3">Now is the <a href="http://www.winedeals.com/patricius-tokaji-furmint-dry-2015-750-ml-85866.html?vfsku=85866&vfsku=85866&gpla=pla&gclid=EAIaIQobChMI67WDksf21gIVR7XACh2kZgG5EAYYAiABEgL84fD_BwE">perfect time to be a hero</a>, skip your go-to Chardonnay or Reisling, and stock up for the inevitable holiday gatherings you have on the horizon.</span></p><blockquote><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><span class="font-size-1"><em>Photos courtesy of Patricius Winery. Coverage made possible by participating in a sponsored tasting.</em></span></p><p lang="en" xml:lang="en"></p></blockquote></div>Malbec & More: Exploring Argentina's Fabled Winemaking Heritagehttps://tripatini.com/profiles/blogs/malbec-argentina-wine-winemaking2017-08-26T13:17:10.000Z2017-08-26T13:17:10.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p> <a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/andescloseup3-1024x681.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/andescloseup3-1024x681.jpg?width=1024" width="1024" class="align-center" alt="andescloseup3-1024x681.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3">Argentina's rich winemaking heritage dates back to the early 16th century, putting it in an entirely different league than neighboring new world producers Chile and Brazil. Spanish settlers planted the first specimens of <em>vitis vinifera</em> in monastic vineyards throughout Argentina's central, western, and northeastern regions.</span></p><p></p><p lang="en" xml:lang="en"><span class="font-size-3"><span lang="en" xml:lang="en">Soon an extensive agricultural irrigation system of ditches and canals modeled after those of the Incas drew water from melting Andes snow caps into reservoirs, utilized to this day by vineyards granted government-regulated water licenses. Water access is crucial since</span> most <span lang="en" xml:lang="en">vineyards grow in semi-arid conditions with rainfall rarely exceeding ten inches per year.</span></span></p><p lang="en" xml:lang="en"></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/mendozasoil-1024x679.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/mendozasoil-1024x679.jpg?width=1024" class="align-center" width="1024" alt="mendozasoil-1024x679.jpg?width=1024" /></a></p><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><span class="font-size-3">Irrigation methods evolved over time starting with the centuries-old tradition of periodically flooding vineyards, which along with the high altitude and low humidity likely prevented phylloxera. Argentina had 5,000 acres of vineyards by 1873, while just several decades later, capacity mushroomed to 519,800 acres. This sudden growth was largely fueled by sweet, low-quality, high-yield pink-skin Cereza, Criolla Chica and Criolla Grande table wine well into the 1970's, until soft drinks and beer thwarted its market share, spurring demand for better quality wine.</span></p><p lang="en" xml:lang="en"></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vineyardscene2-1024x683.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vineyardscene2-1024x683.jpg?width=1024" class="align-center" width="1024" alt="vineyardscene2-1024x683.jpg?width=1024" /></a></p><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><span class="font-size-3">Since the 1990's, Argentina's wine scene has continually blossomed with fine Malbecs, the rediscovery of native Torrontes grapes, and growing totally unexpected varietals like Reisling and Pinot Grigio by pushing into ever higher elevations achieving crisper, more refined and aromatic tasting experiences. <a href="http://www.argentina.travel/en/dest/cuyo">Cuyo</a> and <a href="https://www.interpatagonia.com/index_i.html" target="_blank">Patagonia</a> are the top two regions to begin exploring Argentina's latest winemaking treasures.</span></p><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vinescloseup-1024x670.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vinescloseup-1024x670.jpg?width=1024" class="align-center" width="1024" alt="vinescloseup-1024x670.jpg?width=1024" /></a></p><h2 lang="en" xml:lang="en"><b><br /> Cuyo</b></h2><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><span class="font-size-3">This arid yet fertile region of alluvial sandy soils often banded with substrates of clay, gravel, and limestone, Cuyo (“country of deserts”) produces more than 80 percent of Argentina's domestic wine on vineyards totaling nearly 395,000 acres making it not only the most prolific grape growing region in Argentina but all of South America. Within Cuyo, Malbec is king in the <a href="http://www.experiencemendoza.com/en/wine-tasting/visiting-mendoza-wineries/" target="_blank">vineyards of Mendoza</a> situated in the <a href="http://www.fodors.com/world/south-america/argentina/wine-regions/places/lujan-de-cuyo" target="_blank">Luján de Cuyo</a> and the <a href="http://www.decanter.com/wine-travel/south-america/uco-valley-travel-guide-30396/" target="_blank">Uco Valley</a> in the Andes' foothills between 2,800 and 5,000 feet above sea level.</span></p><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/nicolas-catena-collage-e1503518653271-1024x352.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/nicolas-catena-collage-e1503518653271-1024x352.jpg?width=1024" class="align-center" width="1024" alt="nicolas-catena-collage-e1503518653271-1024x352.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3">It all started with w<span lang="en" xml:lang="en">ine maker Nicolás Catena Zapata first planting Malbec here in 1994. His success soon elevated Mendoza's international stature attracting celebrity winemakers like Paul Hobbs, Michel Rolland, Roberto Cipresso, and Alberto Antonini. Although the high yielding, pink-skinned Cereza and Criolla Grande that historically dominated Mendoza vineyards still account for nearly quarter of the region's total yield, Malbec is now the most widely planted varietal followed by Bonarda, Cabernet Sauvignon, Syrah, and Tempranillo.</span></span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/malbecharvest-1024x681.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/malbecharvest-1024x681.jpg?width=1024" class="align-center" width="1024" alt="malbecharvest-1024x681.jpg?width=1024" /></a></p><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><span class="font-size-3">Characterized by a deep ruby red, intense fruity flavors, and soft ripe tannins with a velvety finish, Argentina's Malbec grapes grow in smaller tighter clusters than their French cousins due to wide diurnal fluctuations thanks to daytime summer temperatures often exceeding 104°F and ropping to 50°F at night. Smaller-scale wineries here are innovating beyond their Italian immigrant forebears by easing up on the oak aging unmasking Malbec's countless delicate expressions while producing and blending more extraneous varietals like Barbera, Dolcetto, Freisa, Lambrusco, Nebbiolo, and Raboso.</span></p><p lang="en" xml:lang="en"></p><h3 lang="en" xml:lang="en"><span class="font-size-3"><b>Can't-Miss Wineries:</b></span></h3><h4><span lang="en" xml:lang="en"><b><a href="http://www.matervini.com/" target="_blank"> </a></b></span></h4><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/santiagoachaval.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/santiagoachaval.jpg?width=504" class="align-center" width="504" alt="santiagoachaval.jpg?width=504" /></a></p><p></p><h4><span lang="en" xml:lang="en" class="font-size-2"><b><a href="http://www.matervini.com/" target="_blank">Matervini</a></b></span></h4><p><span class="font-size-3"><br /> Only a 20-minute drive from downtown Mendoza, <span lang="en" xml:lang="en">Santiago Achával and Roberto Cipresso formed Matervini</span> in 2008 with a mission to celebrate and promote Malbec's rich complexity. "Sourcing grapes from various regions each reflecting their unique personalities", according to Achaval, "allows us to capture specific attributes from grapes growing in young to old geologies and from alluvial to non-alluvial soil."</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/matervinicollage-e1503018493916-1024x303.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/matervinicollage-e1503018493916-1024x303.jpg?width=1024" class="align-center" width="1024" alt="matervinicollage-e1503018493916-1024x303.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en">When it comes to production, traditional <em>finca</em> viticulture and modern sustainability join forces. Solar panels generate electricity and heat while</span> all organic waste is composted and returned to the vineyards. They give regularly scheduled tours and the on site Mater House accommodates up to eight guests, including one matrimonial suite and two rooms with three beds, making it perfect for family or friend group stays.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/matervini-e1502979636111-1024x443.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/matervini-e1502979636111-1024x443.jpg?width=1024" class="align-center" width="1024" alt="matervini-e1502979636111-1024x443.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3">The winery itself is a modern architectural masterpiece featuring floor-to-ceiling plate-glass windows, loads of Modernist paintings on the walls, and built-in terraces perfect for drinking in the views accompanied by wine samples. A perfect start would be their <a href="http://www.matervini.com/images/fichas/en/aacalchaquies-en.pdf" target="_blank">Antes Andes Valles Calchaquies</a> Malbec sourced from Rupestre Vineyard in Salta - fresh, full of fruit, and definitive minerality projecting an underlying luscious saltiness. The only way to purchase their lineup outside Argentina is joining their</span> <span lang="en" xml:lang="en"><span class="font-size-3">wine club, which features free shipping to the U.S..</span></span></p><p></p><p lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/casadeucoexterior-1024x512.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/casadeucoexterior-1024x512.jpg?width=1024" class="align-center" width="1024" alt="casadeucoexterior-1024x512.jpg?width=1024" /></a></p><p lang="en" xml:lang="en"><a href="http://casadeuco.com/en/index.php" target="_blank" style="font-size:1em;"><span lang="en" xml:lang="en"><b><br /> Casa de Uco</b></span> <span lang="en" xml:lang="en"><b>Vineyards and Wine Resort</b></span></a></p><p lang="en" xml:lang="en"><span class="font-size-3"><br /> This resort is completely devoted to winemaking, outfitted with a spa, pool, and seven rooms and nine suites, along with vineyard bungalows, all designed to blend with the topography of surrounding vineyards as far as the eye can see and snow capped Andes in the background that on clear days appear as though merely several blocks away.</span></p><p lang="en" xml:lang="en"></p><p lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/casadeucocollage-e1503020376874-1024x268.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/casadeucocollage-e1503020376874-1024x268.jpg?width=989" class="align-center" width="989" alt="casadeucocollage-e1503020376874-1024x268.jpg?width=989" /></a></p><p></p><p><span class="font-size-3">For dining, executive chef Pablo Torres created an Uco-Valley-driven yet internationally inspired menu honoring seasonal organic ingredients sourced from onsite gardens and local farmers. Casa de Uco also offers true Argentine cooking experiences in the vineyard over open flames asado style. Perfect pairing opportunities include their <a href="https://www.vivino.com/wineries/casa-de-uco/wines/salvaje-malbec-2014" target="_blank">El Salvaje 2014 Malbec</a>, fermented with wild yeast and barrel aged more for micro-oxygenation than oaking yielding a wine that's lightly filtered with a more subdued acidity.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/casadeucowineprogram-1024x384.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/casadeucowineprogram-1024x384.jpg?width=1024" class="align-center" width="1024" alt="casadeucowineprogram-1024x384.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en">Casa de Uco offers a <a href="http://www.casadeuco.com/en/winery/personalized-wines/" target="_blank">collaborative membership program</a> with partial vineyard ownership and capacity for members to make their very own</span> <span lang="en" xml:lang="en">vine to barrel</span> <span lang="en" xml:lang="en">wine under the guidance of</span> head winemaker Alberto Antonini. "We want to advise wine lovers who may not be wine professionals. Our private vineyard project was created for wine enthusiasts to get hands-on experience making their own wine", says Antonini. "You can choose how much to become involved in the process, from the beginning stages of planting grapes, working alongside expert agronomists and enologists, to designing your personal wine labels and brand."<br /> <br /></span></p><p></p><p><span lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/clubtapizexterior.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/clubtapizexterior.jpg?width=720" class="align-center" width="720" alt="clubtapizexterior.jpg?width=720" /></a></span></p><p><b style="font-size:1em;"><a href="http://www.bodega-tapiz.com.ar/en/" target="_blank"><br /> Bodega Tapiz</a></b></p><p><span class="font-size-3"><span lang="en" xml:lang="en"><br /> Olive groves figure just as prominently here as 35</span> acres of <span lang="en" xml:lang="en">vineyards surround the historic grounds of</span> <a href="http://www.club-tapiz.com.ar/en/">Club Tapiz Hotel and Restaurant</a>, including a circa 1890 building that was once an old wine cellar and now houses Pour la Galerie salon, featuring corridors flanked by large oak barrels and a magnificent 22-by-four-meter mural by artist Sergio Roggerone, while to the back is their olive oil processing facility and tasting room.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/clubtapizcollage-e1503532275207-1024x248.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/clubtapizcollage-e1503532275207-1024x248.jpg?width=1024" class="align-center" width="1024" alt="clubtapizcollage-e1503532275207-1024x248.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3">Seven guest rooms with private bathrooms overlook a courtyard to the front while in back, a patio outfitted with an in ground pool and gardens leads to their spa. When it comes to dining, executive chef Soledad Nardelli and her team offer a seasonal <a href="http://www.club-tapiz.com.ar/en/restaurante-club-tapiz"><span lang="en" xml:lang="en">farm-to-table</span> menu</a> <span lang="en" xml:lang="en">that's</span> simple and fresh, using their house made olive oil, herbs, and vegetables from their <em>fincas</em> and onsite organic garden in dishes like rabbit in a Sauvignon-Blanc broth and pancetta in a mélange of pumpkin and grapes.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/clubtapizwinecollage-e1503539209611-1024x352.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/clubtapizwinecollage-e1503539209611-1024x352.jpg?width=1024" class="align-center" width="1024" alt="clubtapizwinecollage-e1503539209611-1024x352.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3">Tasty vintages usher forth from the estate's <span lang="en" xml:lang="en">500-barrel cellar,</span> like their single-vineyard, single-parcel <a href="http://www.bodega-tapiz.com.ar/en/wines/tapiz-san-pablo-wines/tapiz-black-tears/2011">Tapiz Black Tears Malbec</a>, wherein stone fruit and barrel aging blend well, while the <a href="http://www.bodega-tapiz.com.ar/en/wines/tapiz-san-pablo-wines/tapiz-torrontes-2016">Classic Torrontes</a> is bursting with aromas of lime, jasmine, rose, and orange blossom, prolonged with a refreshingly long finish<span lang="en" xml:lang="en">.</span></span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vina-cobos-winery-1024x365.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vina-cobos-winery-1024x365.jpg?width=1024" class="align-center" width="1024" alt="vina-cobos-winery-1024x365.jpg?width=1024" /></a></p><h4><span lang="en" xml:lang="en"><b><a href="http://vinacobos.com/en/">Viña Cobos</a></b></span></h4><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en">Paul Hobbs, founding partner and winemaker of Viña Cobos, is world-renowned in part for his exploration and</span> <a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/paulhobbs-e1503021929725-908x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/paulhobbs-e1503021929725-908x1024.jpg?width=262" class="align-right" width="262" alt="paulhobbs-e1503021929725-908x1024.jpg?width=262" /></a> <span lang="en" xml:lang="en">identification of Mendoza's numerous <em>terroirs</em>, establishing himself as a</span> leader in the single-block wine growing concept. The second of 11 children born into a family of upstate New York fruit farmers, Paul Hobbs gained early exposure to the concept of <em>terroir</em>, learning the variations in taste and texture of apples grown on the family’s farms. Armed with a degree in chemistry and a master’s in viticulture and enology from University of California-Davis, Hobbs became one of the winemakers at Robert Mondavi Winery who made Napa Valley famous by improving the region's strength and quality of its wines. <br /> <br /> After visiting and falling in love with Mendoza's landscape in 1988, Hobbs once again distinguished himself by putting Malbec on the world stage as Argentina’s signature varietal.</span> <a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vinacobos-e1503539614583.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/vinacobos-e1503539614583.jpg?width=550" class="align-center" width="550" alt="vinacobos-e1503539614583.jpg?width=550" /></a></p><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en">S</span>ustainable vineyard management at Viña Cobos achieves top-quality, complex, elegant, fruit-yielding wines like <a href="http://vinacobos.com/en/wines/#1481143648823-90f57134-4d7a">Malbec Chanares Estate</a> and <a href="http://vinacobos.com/en/wines/#1481143801271-77766b82-22b7">Volturno Marchiori Estate</a>, displaying subtlety and balance. <span lang="en" xml:lang="en">After harvesting, grapes maintain their exact identity, with labels of origin enabling staff to accurately assess and realize their potential during production and blending.</span> Fruit handling is done more gently via gravity flow to preserve fruit sugars achieving optimal fermentation. This results in wines with subtle yet powerful fruit expressions enhanced by exacting aging periods in French and American oak.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/patagoniacollage-e1503066306374-1024x289.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/patagoniacollage-e1503066306374-1024x289.jpg?width=1024" class="align-center" width="1024" alt="patagoniacollage-e1503066306374-1024x289.jpg?width=1024" /></a></p><h2><b><br /> Patagonia</b></h2><p><span class="font-size-3"><br /> Thought to be derived from Magellan describing natives who left large tracks (<em>patagones</em>) in the snow with an earlier version of the snowshoe, Patagonia today is a region of glaciers, prime trout fishing, spectacular hiking, and <span lang="en" xml:lang="en">the world's southernmost vineyards ranging from 1,000 to 16,000 feet above sea level.</span> <span lang="en" xml:lang="en"><a href="http://www.winesofargentina.org/argentina/regiones/patagonia/neuquen/">Patagonia's Neuquén region</a> is renowned not only for</span> Pinot Noir grapes used in Argentine sparkling wines but also excellent <span lang="en" xml:lang="en">Chardonnay, Malbec, Semillon, and Torrontés Riojano. More recently, Cabernet Franc has gained traction, with hints of red fruit, elegant tannins, and distinct peppery notes.</span> <span lang="en" xml:lang="en">N</span>ew denominations of origin are still being created here.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/FamiliaSchroederVineyard-1024x717.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/FamiliaSchroederVineyard-1024x717.jpg?width=1024" class="align-center" width="1024" alt="FamiliaSchroederVineyard-1024x717.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en">Soils typically have more chalk than sand and w</span>ines reflect the fruit more than the impact of any winemaking techniques. Shorter summers, colder winters, and a higher day/night temperature amplitude than the rest of Argentina, along with frequent winds, provide exemplary conditions for low yield small bunches of thicker skinned grapes. T<span lang="en" xml:lang="en">hese factors combined with slow, prolonged berry ripening produce refined intensity, strong character, and definitive aromas.</span></span></p><h3><span lang="en" xml:lang="en" class="font-size-3"><b>Can't-Miss Wineries:</b></span></h3><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/familiabodegaschroeder-1024x714.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/familiabodegaschroeder-1024x714.jpg?width=1024" class="align-center" width="1024" alt="familiabodegaschroeder-1024x714.jpg?width=1024" /></a></p><h4><span lang="en" xml:lang="en"><b><a href="http://www.familiaschroeder.com/?lang=en">Familia Schroeder</a></b></span></h4><p></p><p><span class="font-size-3">An oasis of high-quality vines flourishes in Bodega Familia Schroeder's arid rocky soil thanks to generous ice melt water irrigated <span lang="en" xml:lang="en">from three rivers</span>. <span lang="en" xml:lang="en">Established in 2001, their 346</span> acres of vineyards produce Malbec, Pinot Noir, Merlot, Cabernet Sauvignon, Cabernet Franc, Chardonnay, Sauvignon Blanc, and Torrontés aged in 70-percent French/30-percent American oak barrels. <span lang="en" xml:lang="en">Now on display in the winery's basement,</span> <em>panamericansaurus schroederi</em> dinosaur fossils unearthed during construction <span lang="en" xml:lang="en">also serve as branding for</span> Familia Schroeder's <a href="http://www.familiaschroeder.com/index.php/vinos/lineas/saurus/?lang=en">Saurus</a> and <a href="http://www.familiaschroeder.com/index.php/vinos/lineas/saurus-select/?lang=en">Saurus Select</a> wines.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/saurusdinosaurbone-1024x576.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/saurusdinosaurbone-1024x576.jpg?width=1024" class="align-center" width="1024" alt="saurusdinosaurbone-1024x576.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3">Facing southwest in the direction of the region's strongest winds, the winery's aerodynamic roof simulates an airplane wing, minimizing wind friction while providing near constant shade for the winery's reception area. The entire operation's avant-garde architecture is also built into the side of a slope on five levels, accommodating each stage of the winemaking process utilizing gravity, which not only makes it environmentally friendly - requiring fewer pumps - but results in finer quality wine.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/familiabodegaschroederinterior-1024x714.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/familiabodegaschroederinterior-1024x714.jpg?width=1024" class="align-center" width="1024" alt="familiabodegaschroederinterior-1024x714.jpg?width=1024" /></a></p><p></p><p><span class="font-size-3"><span lang="en" xml:lang="en">Vintages</span> <span lang="en" xml:lang="en">to look for here - especially when paired with dishes prepared in their <a href="http://www.familiaschroeder.com/index.php/restaurant/?lang=en">onsite restaurant</a> - include the well structured, fresh and fruity</span> <span lang="en" xml:lang="en"><a href="http://www.familiaschroeder.com/index.php/vinos/lineas/alpataco/?lang=en">Alpataco Cabernet Sauvignon</a>; the <a href="http://www.familiaschroeder.com/index.php/vinos/lineas/familia-schroeder/?lang=en">Familia Schroeder Blend 2011</a>, showcasing a complex mouth feel tempered with delicate tannins;</span><span lang="en" xml:lang="en"> and their plummy punch</span> <a href="http://www.familiaschroeder.com/index.php/vinos/lineas/saurus-barrel-fermented/?lang=en"><em><span lang="en" xml:lang="en">Saurus Barrel Fermented Malbec 2016</span></em></a>, <span lang="en" xml:lang="en">using handpicked grapes aged for eight months in custom toasted</span> <span lang="en" xml:lang="en">60-percent American/40-percent French oak</span> <span lang="en" xml:lang="en">barrels.</span></span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/Bodega_del_Rio_Elorza-1024x576.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/Bodega_del_Rio_Elorza-1024x576.jpg?width=1024" class="align-center" width="1024" alt="Bodega_del_Rio_Elorza-1024x576.jpg?width=1024" /></a></p><p></p><h4><span lang="en" xml:lang="en"><b><a href="http://www.delrioelorza.com/index_en.php">Bodega del Rio Elorza</a></b></span></h4><p></p><p><span class="font-size-3">The Del Río Elorza family purchased this nearly 100-acre estate in the province of Río Negro in 2001 but it had been first planted with vines at the turn of the 20th century. Starting in 2004, international winemaking consultant Hans Vinding-Diers teamed up with agronomical engineer Marcelo Casazza and enologist Agustín Ezequiel Lombroni to focus only on varietals best suited to Patagonia's climate, as well as the estate's deep clay loam soils.</span></p><p><span class="font-size-3"><br /> First the abandoned vines planted nearly 100 years ago were recovered and then new specially selected Malbec, Pinot Noir, Merlot, Cabernet Franc, and Chardonnay clones were planted at high density (5,500 vines per hectare). Next came more efficient automatic drip irrigation, along with a sprinkler system, to protect vines from frost. Cold winters and dry summers produce grapes that slowly and continuously ripen reaching delectable balances of sugar and acidity particularly as exemplified in their <a href="http://www.delrioelorza.com/index_en.php">2016 Chardonnay</a>, aged in steel sans malolactic fermentation.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/delrioelorzatanks.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/delrioelorzatanks.jpg?width=822" class="align-center" width="822" alt="delrioelorzatanks.jpg?width=822" /></a></p><p></p><p><span class="font-size-3">Winemaker <span lang="es-es" xml:lang="es-es">Agustín Ezequiel Lombroni</span> says it's all about bringing the vineyard to the glass: “I like wines undressed<a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/winemaker-e1503066948188-270x300.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/winemaker-e1503066948188-270x300.jpg?width=270" class="align-right" width="270" alt="winemaker-e1503066948188-270x300.jpg?width=270" /></a>, without the makeup and not serving the tastes of the market.” Describing his rich, peppery <a href="http://www.delrioelorza.com/index_en.php">2016 Cabernet Franc</a>, Lombroni is quick to point out that its minerality reflects the process of how the grape grows rather than any particular geographical striations that may comprise the soil.</span></p><h4><span lang="en" xml:lang="en"><b><a href="http://www.bodegamalma.com/en/"> </a></b></span></h4><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/malmaexterior-1024x682.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/malmaexterior-1024x682.jpg?width=1024" class="align-center" width="1024" alt="malmaexterior-1024x682.jpg?width=1024" /></a></p><p><b style="font-size:1em;"><a href="http://www.bodegamalma.com/en/"><br /> Malma</a></b></p><p><span class="font-size-3"><span lang="en" xml:lang="en"><br /> Owned by the Viola and Eurnekian families outside Neuquén</span> in San Patricio del Chañar<span lang="en" xml:lang="en">,</span> this winery capitalizes on specific grape varietals best suited to each micro terroir they're sourced from. Malma's extremely efficient wine making technology enables a 1,800,000-liter annual production, which is remarkable considering their relatively modest operation. The onsite <a href="http://www.bodegamalma.com/en/tourism/#restaurant" target="_blank">Malma Restaurant</a> and <a href="http://www.bodegamalma.com/en/tourism/#casa-visita" target="_blank">Casa Malma</a> lodgings are perfect for hanging your hat awhile to sample:</span><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/08/malmawinebottle-768x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/08/malmawinebottle-768x1024.jpg?width=373" class="align-right" width="373" alt="malmawinebottle-768x1024.jpg?width=373" /></a></p><p></p><p><span class="font-size-3"><b><a href="http://www.bodegamalma.com/en/#wines" target="_blank">Malma Family Reserve Malbec 2015</a></b> - An intense purplish-red hue reveals blackberry aromas with soft violet notes. It's light on the palate at first, then growing in intensity, with ripe fruit and prunes plus hints of spices and vanilla that linger on the palate.<br /> <br /></span> <span lang="en" xml:lang="en" style="font-size:12pt;"><b><a href="http://www.bodegamalma.com/en/#wines" target="_blank">Malma Family Reserve Pinot Noir 2013</a></b></span> <span lang="en" xml:lang="en" style="font-size:12pt;">- This i</span><span style="font-size:12pt;">ntense ruby red</span> <span lang="en" xml:lang="en" style="font-size:12pt;">is structurally c</span><span style="font-size:12pt;">omplex, offering a delicate bouquet of berries, marmalade, and coconut, building into a well structured mouth feel and elegantly smooth finish. The good news here is that this level of sophistication still has eight to 10 years of aging potential.<br /> <br /></span> <a href="http://www.bodegamalma.com/en/#wines" target="_blank" style="font-size:12pt;"><b>Malma Universo Blend 2012</b></a> <span style="font-size:12pt;">- Aging in French oak gives this Malbec/Cabernet Sauvignon blend subtle hints of vanilla, nicely enriching the ripe plum and spicy black cherry on your palate.</span></p><p></p><p></p><p></p><p></p><blockquote><em><span class="font-size-3"><br /> <span class="font-size-1">Coverage made possible by participating in a sponsored visit. Photos: Wines of Argentina, Argentinawinehotels.com, Matervini, Casa de Uco, Bodega Tapiz, Vina Cobos, Familia Schroeder, Bodega del Rio Elorza, Malma, Steve Mirsky.<br /> <br /> <br /></span></span></em></blockquote></div>What Makes Chardonnay a Chablis?https://tripatini.com/profiles/blogs/chardonnay-chablis-wine-france2017-07-27T19:00:00.000Z2017-07-27T19:00:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisVineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisVineyard.jpg?width=1000" class="align-center" width="1000" alt="ChablisVineyard.jpg?width=1000" /></a></p><p></p><p><span class="font-size-3" style="font-family:arial, helvetica, sans-serif;">The word <em>Chablis</em> is said to derive from two Celtic words: <em>cab</em> (house) and <em>leya</em> (near the wood). The village and surrounding wine region of Chablis is situated near Champagne, France in Bourgogne's northern extremity between Paris and Beaune. Over 13,300 acres packed with vineyards comprising four appellations flourish in gray marl and bands of limestone rich in <em>exogyra virgula</em> (small, comma-shaped oyster) fossils dating back 150 million years. The soil combined with a semi-continental climate far from maritime influences challenges vines with harsh winters, unpredictable springs, and hot summers yielding highly complimentary balances of sugar and acidity in the grapes.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisSoil.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisSoil.jpg?width=852" class="align-center" width="852" alt="ChablisSoil.jpg?width=852" /></a></p><p></p><p><span class="font-size-3">It's easy to keep the varietal of Chablis wines straight since they're all made from the Chardonnay grape. The common adage that "Chablis is Chardonnay, but not every Chardonnay is Chablis" springs from the purity and wide range of distinct aromatic variations in Chablis that can't be derived from Chardonnay grapes grown anywhere else.<br /> <br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisVillage.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisVillage.jpg?width=1000" class="align-center" width="1000" alt="ChablisVillage.jpg?width=1000" /></a></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">The actual <a href="http://www.francethisway.com/places/chablis.php">Village of Chablis</a> dates back to the Roman era. Later during the 9th century, Charles the Bald commissioned a small church built at the mouth of Vaucharmes Valley, dedicating it to St. Mary in commemoration of his victory in the battle of Fontenoy. Charles later came to the rescue in 867 AD, providing refuge for Benedictine monks fleeing Vikings advancing up the Loire. They soon established vineyards supporting their mission but ultimately, the Cistercian monks built Chablis into the wine-making region you see today.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisAspersion.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/ChablisAspersion.jpg?width=647" class="align-center" width="647" alt="ChablisAspersion.jpg?width=647" /></a></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">Fast forward to the 1500s, when royal tables in Paris regularly showcased Chablis thanks to the River Yonne trade route long before railways were established. Over the ensuing centuries, setbacks like phylloxera and World War I decimating the vineyard workforce challenged Chablis' longstanding wine making heritage. But vineyards rose to the occasion, reinvigorating blighted vines by grafting phylloxera resistant root stock while the loss of workers in this case thankfully coincided with mechanization. Winemakers also learned to mitigate the hazard of spring frosts killing newly formed buds with <em>chaufferettes</em> (heaters) and aspersion, a technique of spraying water on vines which freezes on contact creating a protective ice cocoon.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/domainedrouhin.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/domainedrouhin.jpg?width=951" class="align-center" width="951" alt="domainedrouhin.jpg?width=951" /></a></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">Many vineyards today are multi-generational keeping traditional wine-making approaches alive while building on the knowledge and technological advancements acquired by formal training and exposure abroad.</span></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3"><strong><u><a href="http://www.drouhin-vaudon-chablis.com/en/wines/chablis-2015.php#/FicheVin?idVin=9&idMillesime=101">Domaine Drouhin Vaudon - Chablis 2015</a></u></strong> Situated in a historic 18th-century watermill straddling the Serein River, Drouhin Domaine headquarters overlooks their 95-acre estate, where Chardonnay vines have been planted for centuries. Current owner Joseph Drouhin's father Robert was considered a pioneer in the 1960s for revitalizing Chablis vineyards when they neared complete abandonment. He implemented Double Guyot "Vallée de la Marne" pruning to resist frost and decrease yield. Grapes are pressed very slowly capturing the widest range of fruit characteristics while aging takes place in vats for seven to eight months, resulting in an easy-to-drink dry wine full of nuances.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/DroughinVaudon_2015-e1500310555108-770x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/DroughinVaudon_2015-e1500310555108-770x1024.jpg?width=587" class="align-center" width="587" alt="DroughinVaudon_2015-e1500310555108-770x1024.jpg?width=587" /></a></p><p></p><p><span class="font-size-3" style="font-family:arial, helvetica, sans-serif;">Fresh aromas reminiscent of lemon and grapefruit buttressed by dry fruity mineral notes give it a long and pleasant finish. A sparkling chalkiness successfully cuts through grilled meats while a biting thirst quenching kick to the back of the throat is made possible by an astringency that reveals juxtaposing characteristics like tart citrus and hints of candied fruit.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/DenisRace_2015-e1500310714514-634x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/DenisRace_2015-e1500310714514-634x1024.jpg?width=513" class="align-center" width="513" alt="DenisRace_2015-e1500310714514-634x1024.jpg?width=513" /></a></p><p></p><p><span class="font-size-3" style="font-family:arial, helvetica, sans-serif;"><a href="https://www.chablisrace.com/accueil/index.en.php"><u><strong>Domaine Denis Race - 2015 Petit Chablis</strong></u></a> <span xml:lang="fr-fr" lang="fr-fr">This fourth-generation estate nestled in the heart of Chablis is planted with vineyard parcels ranging in age from two to 65 years, totaling</span> 44 acres. <span xml:lang="fr-fr" lang="fr-fr">After formal training in 2005, the owners' second daughter Claire has been working here and plans to take over the estate when the time is right. P</span>neumatically pressed grapes distinctly exhibit well structured honeyed citrus on the nose with astringent lemon drop limestone on the palate. A slight effervescence pervades the mouth feel with a lively heightened minerality strong enough to pair elegantly with sharp cheeses, and even holds its own after coffee and chocolate.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/domainevocoret-1024x619.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/domainevocoret-1024x619.jpg?width=1024" class="align-center" width="1024" alt="domainevocoret-1024x619.jpg?width=1024" /></a></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3"><u><strong><a href="https://www.vivino.com/wineries/domaine-vocoret-et-fils">Domaine Vocoret Et Fils - 2013 Chablis Premier Cru</a></strong></u></span></p><p xml:lang="en" lang="en"><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">On one of the largest domaines with over 100 acres of vines in Chablis, the Vocoret family has made wines for three generations, still matured in large oak <em>foudres</em>. Michel is now responsible for managing the vineyards while brother Claude is in charge of the wine-making.</span></p><p xml:lang="en" lang="en"></p><p xml:lang="en" lang="en"><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">Controlled alcoholic and malolactic fermentation in stainless steel yields well-balanced structure and clean filtered chalkiness on the mouth feel, stabilizing on the palate with sharp lemon zest and stone fruit notes. Piercing thirst quenching attributes of tart green apple and fresh greens reluctantly yield to fruitier complexities with hints of ripe peach, cherry, and pear along with a crisp melange of spices defined by whatever dish it's paired with.</span></p><p xml:lang="en" lang="en"></p><p xml:lang="en" lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/domainelaroche-1024x683.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/domainelaroche-1024x683.jpg?width=1024" class="align-center" width="1024" alt="domainelaroche-1024x683.jpg?width=1024" /></a></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3"><strong><a href="https://www.wine-searcher.com/find/vignoble+dampt+freres+les+fourneaux+chablis+premier+cru+burgundy+france/2014" target="_blank">Vignoble Dampt Freres Les Fourneaux - 2014 Chablis Premier Cru</a></strong></span></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">Vignoble Dampt Freres represents a collaborative approach to wine making with the domaine encompassing 150 parcels in the 3 valleys of Yonne, Serein, and Armancon. <span xml:lang="en" lang="en">Vintners here have a long heritage</span> <span xml:lang="en" lang="en">of taking a holistic approach to grape growing embracing environmentally-friendly viticulture in a big way. Cultivating a healthy relationship between vine, soil, climate, and environment means plants become naturally resistant to pests and diseases while grapes ripen at a more even pace. Instead of weed killers, pesticides, or anti-botrytis, natural treatments like nettle and valerian root are used as natural pest deterrents.</span></span></p><p></p><p><span xml:lang="en" lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/07/LesFourneaux_2014-576x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/07/LesFourneaux_2014-576x1024.jpg?width=508" class="align-center" width="508" alt="LesFourneaux_2014-576x1024.jpg?width=508" /></a></span></p><p></p><p><span class="font-size-3" style="font-family:arial, helvetica, sans-serif;"><span xml:lang="en" lang="en">This genuine approach in the vineyards</span> <span xml:lang="en" lang="en">sets the stage for an exceptional tasting experience. You get a</span> crystalline hue in the glass <span xml:lang="en" lang="en">with a hefty mouth feel uncharacteristic for a white. Yeast pokes through solid lemon with hints of pear</span> and floral notes<span xml:lang="en" lang="en">. Clean and crisp high minerality is tempered with luscious fruit sugars providing a yin and yang duality of sharp freshness with rich fruit nectars enriched by aging.</span> <span xml:lang="en" lang="en">Cuts through and complements fatty grilled lamb and other meats with aplomb</span>.</span></p><p></p><blockquote><span class="font-size-1" style="font-family:arial, helvetica, sans-serif;"><em>Photos:<a href="http://www.chablis-wines.com/">Wines of Chablis</a>, <a href="http://www.burgundy-tourism.com/">Burgundy Tourism</a>, & feaured wineries. Coverage made possible by participating in a sponsored tasting.<br /> <br /> <br /></em></span></blockquote></div>Discovering the Wines of the Czech Republichttps://tripatini.com/profiles/blogs/czech-wines2014-10-08T18:16:37.000Z2014-10-08T18:16:37.000ZHilarie Larsonhttps://tripatini.com/members/HilarieLarson<div><h2 class="blog-title"><a href="http://www.weebly.com/uploads/7/7/2/1/7721795/9923846_orig.jpg" target="_blank"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/9923846_orig.jpg?width=592" width="592" class="align-center" alt="9923846_orig.jpg?width=592" /></a></h2><div id="main-wrap"><div class="container"><div id="secondlistParent" class="weebly-area wsite-not-footer"><table id="blogTable"><tbody><tr><td valign="top"><div class="blog-body blog-postlist"><div id="blog-post-196374716536854193" class="blog-post"><div class="blog-header"><h2 class="blog-title" style="text-align:left;"><span class="font-size-1"><em><span style="font-size:13px;"> photo: </span><span style="font-size:13px;">Øyvind Holmstad </span></em></span></h2></div><div class="blog-content"><span><span class="wsite-caption"><br /> <br /> Wines from the <strong>Czech Republic</strong> are a "secret" no more.</span></span><div class="paragraph"><br /> Do you know that a Czech wine was selected “Best White Wine” at the prestigious 2014 San <span style="font-size:13px;">Francisco International Wine Competition? </span></div><div class="paragraph"><br /> It seems the cat is out of the bag when it comes to the quality and character of these delicious wines from Eastern</div><div class="paragraph">Europe, thanks to the Petr Vacenovský 2013 Riesling winning double gold and best of show at the competition.<br /> <br /> Now, it used to be when I thought of this historic nation, I would think of handcrafted crystal, intricate garnet jewelry,</div><div class="paragraph">a treasure-trove of culture and architecture, and of course Pilsner, but after having an opportunity to try a selection of</div><div class="paragraph">Czech wines, I can now add vino to the list.</div><hr /><div><div class="wsite-image wsite-image-border-thin"><a href="https://commons.wikimedia.org/wiki/File%3AVelk%C3%A9_%C5%BDernoseky%2C_%C5%BEernoseck%C3%A9_vinice_z_lev%C3%A9ho_b%C5%99ehu_Labe.JPG" target="_blank"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/5689976.jpg?1411081912" class="align-center" alt="5689976.jpg?1411081912" /></a><div> <em><span class="font-size-1">photo; Juan de Vojnikov/wikimedia</span></em></div></div></div><div class="paragraph"><br /> Viticulture and wine are nothing new to this region of the world. Like many parts of Europe, the Romans brought the</div><div class="paragraph">vine to the area and are credited with introducing Grüner Veltliner and Welschriesling which are still grown today. During</div><div class="paragraph">the Middle Ages, the industry really took hold mostly due to the power of the monasteries. Importing grapes from France</div><div class="paragraph">and Germany, they began to establish vineyard designations and winemaking rules as far back as 1309. Although the</div><div class="paragraph">territory was conquered and occupied over the centuries, vineyards here supplied wines for the aristocracy of Europe</div><div class="paragraph">until phylloxera destroyed much of the vines at the turn of the 19th to 20th century.</div><div class="paragraph"></div><div><div class="wsite-image wsite-image-border-thin"><a href="https://commons.wikimedia.org/wiki/File%3AGrape_press_in_Pavlov.jpg" target="_blank"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/1069484_orig.png" class="align-center" alt="1069484_orig.png" /></a><div> <em><span class="font-size-1">photo credit: wineandvinesearch.com</span></em></div></div></div><div class="paragraph"><br /> Today, the Czech Republic has a small but thriving wine industry. The majority of the vineyards (96%) are located in the</div><div class="paragraph">southern region of Moravia (Mo-RAY-vee-ah) which is just north of the well known Austrian wine region, Weinviertel. A</div><div class="paragraph">small number of vineyards may be found in the northern region of Bohemia which is on the same latitude as the</div><div class="paragraph">Rheingau area of neighboring Germany.<br /> <br /> The nation itself is landlocked and the terrain is predominately rolling hills, with the White Carpathian mountains sheltering</div><div class="paragraph">the wine regions of the south. Soil types range from rich dark clay to gravel, marl and limestone.<br /> <br /> There are are about 18,000 winemakers in the country - many of them extremely small with production of only a few</div><div class="paragraph">barrels - continuing the age old traditions of local winemaking. They make wines for their own palates - bone dry and full</div><div class="paragraph">of crispy minerality with hints of spiciness. It’s not uncommon to see a group of local winemakers getting together on a</div><div class="paragraph">Saturday afternoon to sip and critique each other's product.</div><div class="paragraph"></div><div class="paragraph">The majority of production is white wine - around 60% - with red and rosé making up the balance. With larger producers</div><div class="paragraph">looking to export more of their product, they are now producing wines from dry to off dry as well as the popular sweet,</div><div class="paragraph">dessert "straw wines." (For more on this wine style,<a href="http://www.northwinds-wine-blog/archives/04-2014" target="_blank" title="Links active once published"> click here)</a><br /> <br /> Many of the grapes grown here are familiar names:, Chardonnay, Pinot Blanc, Pinot Gris, Pinot Noir and Cabernet</div><div class="paragraph">Sauvignon. Just as fabulous, but perhaps not household names (yet!) are: Müller-Thurgau, Blaufränkisch (Frankovka),</div><div class="paragraph">St. Laurent (Svatovavnnecké) and Welschriesling (Ryzlink Vlassky).</div><div class="paragraph"><br /> A system of quality designation, based on the French AOC and Austrian DAC, regulates things such as where the grapes</div><div class="paragraph">are grown, hand harvesting, oak barrel usage, alcohol levels and many other factors. This ensures that the wines labeled</div><div class="paragraph">with a regional VOC (Vina Originální Certifikace) mark have a guaranteed level of quality and reflect the best attributes of</div><div class="paragraph">Czech wines.</div><div class="paragraph"></div><div><div class="wsite-multicol"><div class="wsite-multicol-table-wrap"><table class="wsite-multicol-table"><tbody class="wsite-multicol-tbody"><tr class="wsite-multicol-tr"><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-medium"><a href="http://www.weebly.com/uploads/7/7/2/1/7721795/5870074.jpg?1411087811" target="_blank"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/5870074.jpg?1411087811" class="align-center" alt="5870074.jpg?1411087811" /></a><div><em>Our hosts Vojtěch & Barbora are great ambassadors</em></div><div><em>tfor the Czech Republic</em></div></div></td><td class="wsite-multicol-col"><div class="paragraph">Our hosts for this wonderful tasting were Vojtěch</div><div class="paragraph">Kacerovský and Barbora Skokanová, both of the</div><div class="paragraph">Czech Tourism Board. </div><div class="paragraph"></div><div class="paragraph"><br /> The majority of the selections were from the </div><div class="paragraph"><a href="http://www.vinozczech.com/" target="_blank" title="Links active once published">Vino z Czech</a> (or Wines of Czech), which is the leading</div><div class="paragraph">US importer of wine from Moravia. Every wine is</div><div class="paragraph">selected by top Czech sommeliers to showcase the</div><div class="paragraph">best the country has to offer and to highlight the</div><div class="paragraph">typicity of the region.<br /> <br /> The focus, according to Vojtěch, is on wines that</div><div class="paragraph">compliment food and, like any of our Wine</div><div class="paragraph">Review Council tastings, that is something </div><div class="paragraph">that is never in short supply!</div></td></tr></tbody></table></div></div></div><div><div class="wsite-multicol"><div class="wsite-multicol-table-wrap"><table class="wsite-multicol-table"><tbody class="wsite-multicol-tbody"><tr class="wsite-multicol-tr"><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/6844921.jpg?1411082708" alt="Picture" /></a><div>Walnut baklava & ginger cookies</div></div></td><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/284532_orig.jpg" alt="Picture" /></a><div>Fresh sushi</div></div></td></tr></tbody></table></div></div></div><div><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/3154445_orig.jpg" alt="Picture" /></a><div>Spicy crab salad</div></div></div><div><div class="wsite-multicol"><div class="wsite-multicol-table-wrap"><table class="wsite-multicol-table"><tbody class="wsite-multicol-tbody"><tr class="wsite-multicol-tr"><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/5769364.jpg?1411082828" alt="Picture" /></a><div>Persian-style dolma with dill and</div><div>creamy Brie</div></div></td><td class="wsite-multicol-col"><div class="wsite-image wsite-image-border-thin"></div><div class="wsite-image wsite-image-border-thin"><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/2574165_orig.jpg" alt="Picture" /></a></div></td></tr></tbody></table></div></div></div><div class="paragraph">There’s a distinctive feature that can’t go unnoticed - the absolutely captivating labels on the Vino z Czech vintages. </div><div class="paragraph">Every one bears artwork by the famous Art Nouveau artist <strong>Alphonse Mucha</strong>. These sensuous depictions of female</div><div class="paragraph">beauty are not only eye-catching, but also reflect the artistic integrity of the wines themselves. <span style="font-size:13px;">(For more on the Art Nouveau movement in the Czech Republic, see below)</span></div><div class="paragraph"></div><div class="paragraph"></div><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/3325061.jpg?1411084381" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Spicy Grüner Veltliner</span></span><br /><div class="paragraph"></div><div class="paragraph">Our first wine was the Grüner Veltliner Michlovský 2011 ($16) - Fragrant dried apricot, sweet grass and white pepper</div><div class="paragraph">with ripe red apple and lemon balm on the palate - showing a slight hint of effervescence. Clean and minerally, it</div><div class="paragraph">paired well with a spicy crab salad and the bacon-and-onion tart.</div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/5335862.jpg?1411085385" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Wine & food - perfect!</span></span></div><div class="blog-content"><div class="paragraph"></div><div class="paragraph">Next, Welschriesling Spielberg 2013 ($23). This variety is not related to the famous Riesling grape, even though the</div><div class="paragraph">names are similar. All white flower blossoms, sweet grass and honey with touches of pepper and lemon peel. Great</div><div class="paragraph">paired with that onion tart, and gobs of brie.</div><div class="paragraph"></div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/4281067.jpg?1411083603" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Czech Pinot Blanc</span></span><div class="paragraph"></div><div class="paragraph"><br /> Two examples of Pinot Blanc followed. Here’s a hint - if you enjoy Pinot Gris/Grigio, give their ‘relative’ Pinot Blanc a try!<br /> <br /> Pinot Blanc Vyskocil 2009 ($23) showed unexpected tropical character - kumquat, perfumey guava, ripe peaches, light</div><div class="paragraph">honeysuckle and spicy clove/nutmeg. Paired beautifully with brie, Comte cheeses and sushi - especially the cucumber</div><div class="paragraph">roll.</div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/4395508.jpg?1411085312" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Alphonse Mucha labels</span></span><div class="paragraph"></div><div class="paragraph">Pinot Blanc Spielberg 2009 ($34) was quite different - lots of ripe apple and stone fruits with an abundance of dusty</div><div class="paragraph">rose aromas. Off dry, the finish was long, clean and supple with more baked apple and honey notes. Once again, it</div><div class="paragraph">was terrific with the sushi and the onion tart, too.</div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/7048474.jpg?1411083754" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Refreshing Riesling</span></span><div class="paragraph"></div><div class="paragraph">Now, on to Riesling Michlovsky 2011 ($19) Classic Riesling with crunchy green apples, linden flowers and a passing whiff</div><div class="paragraph">of petrol! Plump apricots on the palate with a slight, refreshing touch of ‘fizz’. Perfect with the sushi, Persian dolmas</div><div class="paragraph">with rice, veg and dill and, believe it or not, a walnut baklava! </div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/468569.jpg?1411083811" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Rivaner, aka Müller-Thurgau</span></span><div class="paragraph"></div><div class="paragraph">Rivaner Valtice 2011 ($16) Rivaner is the local name for Müller-Thurgau and, if you enjoy off-dry wines from the Rhine, t</div><div class="paragraph">his will be your new favorite! Soft, supple apple and ripe, ripe pear flavors make this an easy sipping wine. I loved it</div><div class="paragraph">with the crab salad and the sushi and the hot, spicy Sriracha chicken wings found a refreshing friend in this wine.</div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/6881099.jpg?1411083889" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Great with food or on its own.</span></span><div class="paragraph"></div><div class="paragraph">Rouci Stapelton and Springr 2007 ($40) A blend of Pinot Noir and St. Laurent (the most widely planted red grape in the</div><div class="paragraph">Czech Republic - also popular in Austria). Earthy and velvety, red plum with caramel, black pepper and milk chocolate</div><div class="paragraph">undertones, the palate is full with dried strawberry, black raspberry and ripe rich cherry. If you like a fruity, lighter red</div><div class="paragraph">wine like Beaujolais, this is right up your alley. I loved it with a spicy ginger snap cookie, the spicy wings and Comte</div><div class="paragraph">cheese. Super sipper, too.</div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/9803822.jpg?1411083967" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Blauer Portugieser</span></span><div class="paragraph"></div><div class="paragraph">Our final wine was a "mystery treat," selected by the sommelier back in the Czech Republic.<br /> <br /> Modrý Portugal 2012 from Vinárství Vyskocil is made with the grape variety Blauer Portugieser. The deep garnet color is</div><div class="paragraph">reflected in the nose and on the palate - lots of super juicy, purple fruits and soft baking spices, red licorice and black</div><div class="paragraph">plum - reminiscent of a Christmas pudding in a glass.</div><hr /><span><a title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/34231.jpg?1411084031" alt="Picture" class="galleryImageBorder wsite-image" /></a><span class="wsite-caption">Hair of the dog!</span></span><div class="paragraph"></div><div class="paragraph">To finish the event in true Czech tradition, we each had a ‘wee dram’ of a local digetsif called Becherovka. And a tiny sip</div><div class="paragraph">is all that’s needed. Although the locals tout this as a ‘cure all’ and a great pick-me-up for the ‘morning after’, I think I’ll</div><div class="paragraph">stick with my new-found friends - the delicious and intriguing wines of the Czech Republic.<br /> <br /> <br /> <br /> <font size="1">NOTE: All wines tasted at this event were provided by the sponsoring wineries/distribuotrs. Please see my page ' Submissions, Reviews, Invitations &</font></div><div class="paragraph"><font size="1">Disclaimers at <a href="http://www.northwindswineconsulting.com" target="_blank">www.northwindswineconsulting.com</a> for more information.</font></div><div class="paragraph"></div><hr /><h2 class="wsite-content-title">What is Art Nouveau?</h2><span><a href="https://commons.wikimedia.org/wiki/File%3APrague_Praha_2014_Holmstad_flott_jugend_metall-glass_Bohemia_metall-_and_glassworks_art_nouveau_style_Obechni_Dum_temporary_exibition_-_49.jpg" target="_blank" title="Links active once published"><img src="http://www.weebly.com/uploads/7/7/2/1/7721795/7370255_orig.jpg" alt="Picture" class="galleryImageBorder wsite-image" /></a></span></div><div class="blog-content"></div><div class="blog-content"><br /><div class="paragraph"></div><div class="paragraph">The distinctive designs of world renowned Czech artist Alphonse Mucha are a true representation of the Art Nouveau</div><div class="paragraph">style.<br /> <br /> This undulating, sensuous artistic movement began in Europe in the late 1800’s and continued into the early years of the</div><div class="paragraph">20th century. Using nature’s graceful, flowing lines as its inspiration, the style infiltrated all the arts, and beyond, from architecture</div><div class="paragraph">to fashion, from everyday household items to the painting, sculpture and art glass, “The New Art” took the world by</div><div class="paragraph">storm.<br /> <br /> Mucha was, and continues to be, one of the most recognizable proponents of the period and his homeland of the</div><div class="paragraph">Czech Republic has respected and preserved many architectural representations. <br /> <br /> More information: <a href="http://www.czechtourism/a/art-nouveau/" target="_blank" title="Links active once published">www.czechtourism/a/art-nouveau/</a></div></div></div></div></td></tr></tbody></table><p></p><p></p></div></div></div></div>Exploring Germany's Rheingau Regionhttps://tripatini.com/profiles/blogs/exploring-germany-s-rheingau-region2017-04-04T20:01:55.000Z2017-04-04T20:01:55.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/rheingau-e1490278240761.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/rheingau-e1490278240761.jpg?width=987" width="987" alt="rheingau-e1490278240761.jpg?width=987" /></a></p><p></p><p><span class="font-size-3">All within reach by an hour train ride west of Frankfurt along the Rhine River, Germany's <a href="http://www.germanwines.de/tourism/wine-growing-regions/rheingau/">Rheingau</a> is a patchwork of historic villages, vibrant cities, and the country's most distinctive Reisling wine-growing region.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/weissbaden-e1490278316943.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/weissbaden-e1490278316943.jpg?width=697" width="697" alt="weissbaden-e1490278316943.jpg?width=697" /></a></p><p></p><p><span class="font-size-3"><strong>Wiesbaden</strong></span></p><p><span class="font-size-3"><br /> Gateway city Wiesbaden serves as cultural and transportation hub to the Rheingau. Even if you're exploring by foot, the 200-mile <a href="https://www.rheinsteig.de/en/the-rheinsteig/home/">Rheinsteig hiking trail</a> head begins next to the Baroque palace of Schloss Biebrich on the banks of the Rhine taking you past numerous vineyards, palaces, castles, and monasteries along its way to Bonn. While this approach will of course be more arduous, your intrepid spirit will be rewarded by a richer more personal connection to the landscape and people around you. Grape picking season in autumn gives you more in depth exposure to vintners when they open their doors for tastings and festivals.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/kurhaus-e1490278395761.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/kurhaus-e1490278395761.jpg?width=992" width="992" alt="kurhaus-e1490278395761.jpg?width=992" /></a></p><p></p><p><span class="font-size-3">Wiesbaden's most readily apparent panache is its attractive mix of old-world charm and vigor of a modern metropolis. Elegant villa districts, a magnificent State Theatre, extensive parks like "Bowling Green," with cascade fountains and walking paths situated right next to the <a href="https://www.wiesbaden.de/microsite/kurhaus-en/organiser/rooms/casino.php">Kurhaus and Casino</a> reflect a time honored grandeur. Inaugurated by Kaiser Wilhelm II when it opened in 1907, Kurhaus's marble floored grand pillared events & concert venue contains 12 halls and salons featuring one of Europe’s oldest and most architecturally ornate casinos.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/weissbadenmineralwaters-e1490231660392.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/weissbadenmineralwaters-e1490231660392.jpg?width=846" width="846" alt="weissbadenmineralwaters-e1490231660392.jpg?width=846" /></a></p><p></p><p><span class="font-size-3">You'll soon discover that Wiesbaden has a rich spa culture, dating back to the Romans, that wasn't popularized until the mid-1800's, when elites like Russian Tsar Nicholas II and Empress Elisabeth, Johann Wolfgang von Goethe, and Johannes Brahms began soaking in the therapeutic effects of the city's 26 thermal springs. Today spas like <a href="https://www.wiesbaden.de/microsite/mattiaqua-en/thermalbad-aukammtal/index.php">Thermalbad Aukammtal</a> and the <a href="http://www.wiesbaden.de/microsite/mattiaqua-en/kaiser-friedrich-therme/">Kaiser-Friedrich-Therme</a>, as well as more private under-the-radar places like <a href="https://www.radissonblu.com/en/hotel-wiesbaden/spa">Das Badhaus Spa</a>, which originally opened in 1486 and now part of <a href="https://www.radissonblu.com/en/hotel-wiesbaden">Radisson Blu Schwarzer Bock Hotel</a>, attract thousands from across the globe.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/orthodoxchurch-e1490231940484.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/orthodoxchurch-e1490231940484.jpg?width=591" width="591" alt="orthodoxchurch-e1490231940484.jpg?width=591" /></a></p><p></p><p><span class="font-size-3">During summer, <a href="http://www.wiesbaden.de/microsite/mattiaqua-en/frei-hallenbaeder/freibad-opelbad/">Opelbad Bath</a>, a 15,000-square-meter, Bauhaus-style spa on Wiesbaden's Neroberg Mountain, offers spectacular views of the Rhine Valley and Taunus foothills in the distance. The most scenic and expedient way to reach the top of Neroberg in just under four minutes is aboard the <a href="https://www.wiesbaden.de/en/tourism/themes-tours/city-tours/sightseeing-tours/neroberg-mountain-railway.php">Nerobergbahn Mountain Train</a>, Germany's oldest hydro-powered cable car dating back to 1888. A Russian-Byzantine-style Orthodox Church crowned with five golden onion domes is another can't-miss landmark seemingly placed there out of a fairy tale. Still used for church services to this day, it originally opened in 1855 as a tomb for the mortal remains of Duke Adolph’s wife Grand Duchess Elisabeth Michailovna and her child.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/cafemaldaner.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/cafemaldaner.jpg?width=867" width="867" alt="cafemaldaner.jpg?width=867" /></a></p><p></p><p><span class="font-size-3">When you're back in town craving a sweet treat, <a href="http://maldaner1859.de/">Café Maldaner</a> preserves the traditional coffeehouse ambiance that originated here in 1859. Plush sofas and chairs overlooking the wide variety of artfully prepared treats on display behind the glass of their impressive cake counter make you want to linger and get social. If you're in town Wednesday or Saturday, an open-air market on Dern’sches Gelände square features a wide array of fresh produce and hand crafted specialties.</span></p><p></p><p><span class="font-size-3"><strong>Rüdesheim</strong></span></p><p></p><p><span class="font-size-3">A historic village featuring medieval architecture built into a hillside, with the Drosselgasse serving as the main thoroughfare, flanking the river on one side with boutique shopping, eateries, wine taverns, and beer gardens on the other connecting to narrow lanes trailing off to vineyards rising up in the distance, Rudesheim offers plenty to explore within its compact street grid.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/rudesheim.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/rudesheim.jpg?width=668" width="668" alt="rudesheim.jpg?width=668" /></a></p><p></p><p><span class="font-size-3">Near the train station you can catch a cable car/chairlift taking you up to Niederwald Monument overlooking the Rhine Valley. This supremely ornate, 125-foot hilltop memorial built between 1877 and 1883, commemorates Germany's unification after the Franco-Prussian War. Passing right behind the monument and into the forest, the renowned Rheinsteig hiking trail continues onward towards <a href="http://www.niederwald.de/en.html">Hotel & Restaurant Jagdschloss Niederwald</a>.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/neiderwaldmonumnet.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/neiderwaldmonumnet.jpg?width=742" width="742" alt="neiderwaldmonumnet.jpg?width=742" /></a></p><p></p><p><span class="font-size-3">Be sure not to miss <a href="http://www.smmk.de/pages/en/welcome.php?lang=EN">Seigfried's Mechanical Music Cabinet</a>, located in a 15th-century noble manor. It boasts over 1,000 square feet of exhibit space showcasing more than 350 mechanical instruments dating from the 18th to 20th centuries; you can see and listen to self-playing devices ranging from delicate music boxes to self-playing pianos and organs. The museum is also home to the world's largest doll automaton calliope ever built, containing 27 automatic dolls, each one playing a different instrument. A workshop filled with tools for repairing essential components like cardboard music cards, piano rolls, and musical box plates occupies one corner of the museum's second floor.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/seigfriedsworkshop.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/seigfriedsworkshop.jpg?width=732" width="732" alt="seigfriedsworkshop.jpg?width=732" /></a></p><p></p><p><span class="font-size-3">The engineering genius behind these devices is all the more amazing, considering they were created during an era of limited technology. Just keep in mind that guided tours need to be arranged in advance.<br /> <br /></span></p><p><iframe width="560" height="315" src="https://www.youtube.com/embed/a30MFD0Bgnk?wmode=opaque" frameborder="0" allowfullscreen=""></iframe></p><p><span class="font-size-3"><br /> Staying at hotel <a href="http://www.hotel-altdeutsche-weinstube.de/en/welcome">Altdeutsche Weinstube</a> means you are only a block away from the Drosselgasse, with a wide selection of rooms to pick from, run by the fifth-generation Ehrhard-Malgouyres family. Wrought-iron ornamentations and leaded stained glass windows invite you to gather in their onsite “Weinstube” where a French chef de cuisine creates regional and French delicacies with in season market fresh ingredients like <em>Ingelheimer</em> asparagus during summer, chanterelles and different pumpkin dishes in autumn as well as roast duck and goose during winter. Wines on their list feature vintages from their family owned Carl Ehrhard wine estate.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/altduechecollage-e1490469198778.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/altduechecollage-e1490469198778.jpg?width=1404" width="1200" alt="altduechecollage-e1490469198778.jpg?width=1404" /></a></p><p></p><p><span class="font-size-3">Another dining option for authentic German favorites and biodynamic wines is right up the street at <a href="http://www.weingut-jakob-christ.de/">Weingut Jacob Christ</a>. Chef Dagmar and her winemaker husband Rainier Hass combine assets conjuring seasonal creations from local ingredients like the greens in their salads to pork in their bratwurst pate, sausages, brook trout, and Hessian goat and sheep cheese specialties. Their vegan organic wine selection draws from off-the-radar Reingau grapes, reflecting subtleties of the region's ever changing climate. Rainier believes that climate change is now impacting flavor profiles much more than other terrior attributes like soil and vine age.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/weingutjacobchristcollage-e1490458011868.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/weingutjacobchristcollage-e1490458011868.jpg?width=1332" width="1200" alt="weingutjacobchristcollage-e1490458011868.jpg?width=1332" /></a></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/bingen-e1490233089330.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/bingen-e1490233089330.jpg?width=990" width="990" alt="bingen-e1490233089330.jpg?width=990" /></a></p><p></p><p><span class="font-size-3"><strong>Bingen</strong></span></p><p></p><p><span class="font-size-3">Accessible by ferry across the river from Rudesheim, Bingen is situated at the confluence of the Rhine and Nahe Rivers. This medieval, UNESCO World Heritage village is perched high on a ridge surrounded by many architectural treasures like the Mouse Tower, a former toll station overlooking the Rhine, and the historic home of St Hildegard of Bingen, a famous 12th-century Abbess of mythical proportions who advised emperors and bishops. Bingen's <a href="http://www.romantic-germany.info/holiday-regions/rheinhessen/travel-highlights/infrastruktur/Historisches-Museum-am-Strom_Bingen-am-Rhein/deskline-details.html">Museum on the River</a> located in a re-purposed factory hall dating back to 1898 dedicates more than 300 square meters of exhibit space to the saint, featuring models of long obliterated monasteries, paintings, original documents, and audio accounts that put the visionary world of Hildegard into perspective.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/hilldegardbingenmuseum.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/hilldegardbingenmuseum.jpg?width=1000" width="1000" alt="hilldegardbingenmuseum.jpg?width=1000" /></a></p><p></p><p><span class="font-size-3">While strolling along Bingen's pedestrian riverfront walkway, you're sure to see a well preserved 500-plus year old freight crane on display that also lights up at night. Right next door is German steakhouse <a href="http://zollamtbingen.de/">Zollamt</a> occupying a former customs office built in 1906. The menu here specializes in "shock heated" Kobe and other prime cut steaks sizzled in a uniquely designed grill/oven combo searing meat up to 1,400 degrees Fahrenheit via an intense combination of convection and open fire. A tasty dark outer crust with an extremely tender and juicy interior make it to your plate every time. Weather permitting, their spacious outdoor terrace overlooks Castle Ehrenfels, Niederwald Monument, and Rüdesheim across the river.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/bingenrestaurant.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/bingenrestaurant.jpg?width=1000" width="1000" alt="bingenrestaurant.jpg?width=1000" /></a></p><p></p><p><span class="font-size-3">Since vineyards span the hillsides across the Rhine as far as the eye can see, you may assume that winemaking isn't as prevalent in Bingen, but look to the backside of Elisenhohe heights particularly from St. Rochuskapelle Church and you'll see vines stretching to the horizon. <a href="http://www.weingut-hemmes.de/">Hemmes Winery</a> is a hidden gem right in the village making craft wines in a re-purposed school house. Award wining winemaker Frank Hemmes and his family also bring sustainability to their production using geothermal heat.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/bingenvineyards-e1490468303833.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/bingenvineyards-e1490468303833.jpg?width=1000" width="1000" alt="bingenvineyards-e1490468303833.jpg?width=1000" /></a></p><p></p><p><span class="font-size-3"><strong>Eltville</strong></span></p><p></p><p><span class="font-size-3">This small village becomes a destination when staying at <a href="http://www.hotel-tillmanns.de/">Park Hotel Tillmanns</a>, a luxurious, family-run hotel in a stately 18th-century French country home completely renovated and refurbished in 1995-1997. Within walking distance to a miles-long pedestrian pathway along the Rhine and just around the corner from the Eltville train station, airy sun filled rooms, some with private roof terraces or park/river views, make it feel like your home away from home rather than just a place to hang your hat.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/parkhousetillmanns.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/parkhousetillmanns.jpg?width=674" width="674" alt="parkhousetillmanns.jpg?width=674" /></a></p><p></p><p><span class="font-size-3">An extensive breakfast buffet is included in their spacious downstairs sun porch, which also has a casual self-service bar in the corner for some evening tippling. A private terrace outside beckons when weather permits. Owner Benjamin Gillert parlays his ten-year culinary background along with his stints as sommelier and event designer into lovingly running the property. His wife Anna Schneider along with the rest of his family are fully integrated into every aspect of running the hotel making sure no detail goes unnoticed.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/parkhotelcollage-e1490470374118.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/parkhotelcollage-e1490470374118.jpg?width=1298" width="1200" alt="parkhotelcollage-e1490470374118.jpg?width=1298" /></a></p><p></p><p><span class="font-size-3">A quick cab ride from Park Hotel Tillmanns, <a href="http://www.hotel-zum-krug.com/">Weinhaus Zum Krug</a>, an inn with accompanying farm-to-table restaurant features a menu built on straightforward dishes made from the fresh local bounty. Third generation Chef Josef Laufer operates under the motto of "the diversity of the simple is our demand and goal". He keeps it all very personal juggling roles as chef, host and sommelier with his guests. Dishes like Wispertal trout and fried potato goat cheese dumplings or venison chops are rooted in traditional cookery while enhanced with new approaches toward presentation and flavoring.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/zumkrugcollage-e1490455958667.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/zumkrugcollage-e1490455958667.jpg?width=1275" width="1200" alt="zumkrugcollage-e1490455958667.jpg?width=1275" /></a></p><p></p><p><span class="font-size-3"><strong>Must-See Wineries</strong></span></p><p></p><p><span class="font-size-3">Reisling is the dominant grape in the Rheingau, ranging from extra dry to sweet pairing just as well with traditional German fare as sushi and other international dishes. Although Germany's smallest wine region, it's also the most compact with nearly 8,000 acres of vineyards packed close beside villages making exploration as easy as wandering up lanes until they turn into gravel roads leading past miles of vines. However, keep in mind that you'll need a car or bike to expediently visit the following vineyards:</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/schlossjohannisbergcollage-e1490470869538.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/schlossjohannisbergcollage-e1490470869538.jpg?width=1382" width="1200" alt="schlossjohannisbergcollage-e1490470869538.jpg?width=1382" /></a></p><p></p><p><span class="font-size-3"><a href="https://www.schloss-johannisberg.de/en/"><strong>Schloss Johannisberg</strong></a> - Vineyards have surrounded the winery castle here over the last 1,200+ years making it the world’s first Riesling estate. Originally founded under the Benedictine order, Johannisberg's longstanding winemaking heritage is now on display in <em>Bibliotheca Subterranea</em>, a locked vault within the winery's cellar catacombs serving as a famed treasure chamber of centuries-old wine rarities. Grapes from their vineyards totaling nearly 200 acres are still hand picked ensuring they're harvested at precisely the right degree of ripeness giving credence to their motto of "quality is determined in the vineyard, not during vinification".</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/schlossvolradcollage-e1490455165422.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/schlossvolradcollage-e1490455165422.jpg?width=923" width="923" alt="schlossvolradcollage-e1490455165422.jpg?width=923" /></a></p><p></p><p><span class="font-size-3"><a href="http://www.schlossvollrads.com/schloss/?lang=en"><strong>Schloss Vollrads</strong></a> - Art, culture, and of course extensive wine cellars complement each other in a big way on this estate. A tower house, their premier landmark building built in the 14th century, surrounded by a pond that can only be reached by a stone bridge. A 2-winged manor house was built on the grounds in 1684 where the Greiffenclau family lived up until 1997. Riesling remains the only grape variety used at the winery but showcases the entire range of designations from Kabinett, Spätlese, Auslese, Beerenauslese, Trockenbeerenauslese to Eiswein. The estate offers guided tours with tastings, a wine bar, shop, and hosts various special events with a regular concert stage for the <a href="https://www.rheingau-musik-festival.de/en/events/?no_cache=1&cHash=5f675c885e87a8135d46d747051c34e9">Rheingau Musik Festival</a>.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/klostereberbachcollage-e1490457130578.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/klostereberbachcollage-e1490457130578.jpg?width=1360" width="1200" alt="klostereberbachcollage-e1490457130578.jpg?width=1360" /></a></p><p></p><p><span class="font-size-3"><a href="http://kloster-eberbach.de/en/monastery"><strong>Kloster Eberbach</strong></a> - Once a Cistercian abbey, Eberbach Monastery remains to this day a meticulously preserved monument to classic European Middle Age architecture. The monastery‘s growing wine making prestige over the last 9 centuries solidified the community's wealth. Grape varieties include Riesling, but also branch out to Pinot Noir, Pinot Blanc and Pinot Gris. Their wine estate boasts over 1 million vines on the steepest slopes in the Rheingau with 150 acres planted on over a 35% pitch. Their <a href="http://kloster-eberbach.de/en/hotel-gastronomy">onsite restaurant as well as several lodging options</a> make lingering a bit longer all the more attractive.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/03/henkellcollage-e1490471642382.jpg" target="_blank"><img class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2017/03/henkellcollage-e1490471642382.jpg?width=1401" width="1200" alt="henkellcollage-e1490471642382.jpg?width=1401" /></a></p><p></p><p></p><p><span class="font-size-3"><strong><a href="https://www.henkell.com/en/sparkling-wine/">Henkell</a> -</strong> Headquarters of world renowned sparkling wine producer Henkell is just outside downtown Weisbaden. Open for tours, it boasts a grand marble hall upon entering with a rotating collection of paintings on the walls. Further exploration reveals their extensive production and bottling operation and vaunted cellars several floors below. Founded by Adam Henkell in 1832, they still to this day successfully combine the artful composition of French Cuvée with the precision consistency of German craftsmanship that's now exported to more than 100 countries.</span></p><p></p><blockquote><span class="font-size-3"><em>Coverage made possible by participating in a partially sponsored visit. Photos and video courtesy of Steve Mirsky, Altdeutsche Weinstube, and Park Hotel Tillmanns</em></span></blockquote></div>Greek Wines: Ancient & Intoxicating to Body & Mindhttps://tripatini.com/profiles/blogs/guide-best-greek-wines2014-09-02T00:00:00.000Z2014-09-02T00:00:00.000ZKarsten Boonehttps://tripatini.com/members/KarstenBoone<div><p><a href="{{#staticFileLink}}9008873671,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9008873671,original{{/staticFileLink}}" width="400" class="align-center" alt="9008873671?profile=original" /></a><span class="font-size-3">This year I have fallen, head over heels, for nuanced seducers and seductresses, earthily robust, sometimes slightly bubbly, always true to their origins, offering sensations of mountain and sea. Bracingly refreshing, sometimes rounded, feminine whites, powerful masculine reds: I am speaking, of course, about today’s Greek wine, much of which is made by the men and women in the photo above. Since the late 1970s Greek winemakers have reborn Greek wine. I can still find retsina a truly acquired taste, but now I find more wines that appeal across the board. </span><a href="{{#staticFileLink}}9008873088,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9008873088,original{{/staticFileLink}}" width="306" class="align-right" height="221" alt="9008873088?profile=original" /></a></p><p>What I love about Greek wine is its taste of the sea, its history (Bacchus, after all, is the god of wine), its uniqueness (Greece has 330 or more indigenous varietals), and the challenge of pronunciation. What I really love about Greek wine is its nuance and the emergence of world class wine from some 630 wineries. Taste a Greek wine and you immediately are transported to the place—whether the wind-swept rocks of Santorini or the mountains of <b>Naoussa</b>, in northern Greece. Sharing California’s latitudes, fronted by the Aegean and Mediterranean seas, the wines have a crisp natural acidity, an earthy minerality. </p><p>Recently, Naoussa wineries and the Greek Agricultural Ministry invited us to try 22 wines from 13 Naoussa wineries. It would take too much to review each wine individually—rather let me tell you about some of the varietals and wineries.<a href="{{#staticFileLink}}9008874057,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9008874057,original{{/staticFileLink}}" width="128" class="align-left" height="213" alt="9008874057?profile=original" /></a></p><p></p><p><strong>Trojans Drank this Wine</strong></p><p>Start with the vines that are unique to Greece, resurrected ancient varietals and a few that have flourished for 2,000 years. On the <b>whites</b>: <b>Assyrtiko</b>, slight perfume on the nose with some grapefruit flavors, similar to Sauvignon Blanc. <b>Athiri</b>, crisp with high acidity, bringing fresh citrus flavors. <b>Malagouzia</b>, an ancient white variety with a slight muscat aroma, slight bubbles, rich and fruit filled. Similar to a sassy Arneis or Roussane.</p><p>The <b>reds</b>: start with <b>Limnio</b>—Plato’s favorite wine, Trojan soldiers in the Odyssey relaxed with this 6000-year-old red varietal. The color of ruby cabernet, tasting of ripe currants, bay leaves, pepper and cinnamon. Similar to a Nebbiolo—only more robust. Move on to <b>Xinomavro</b>—(for pronounciation, try “so no mav ro” and a memory trick: Sonoma fro—if you say it fast). This is Naoussa’s main red varietal. Depending on the vineyard and the winemaker, Xinomavro has a breadth of incarnations, from relatively light Nebbiolo styles to rich, deep, cabernet sauvignons, and spicy, rich Syrahs. </p><p>As I said, we tried more wines in two hours than anyone other than a competition judge should attempt, but it told me this: there was nary a wine I wouldn’t buy, if I could find it. The Naoussa wineries are consistently good, each producing a different variation on the vine—depending on soil and winemaker. These grapes are almost all grown on small lots, many an acre or less, so they will be combined into their final product. If you can find a <b>Xinomavro</b> or <strong>Assyrtiko</strong> from <a href="http://dalamarawinery.gr/main.php?action=open&id=1&lang=en" target="_blank">Dalamara Winery</a>, <a href="http://www.diamantakos.gr/" target="_blank">Diamatakos Estate</a>, <b><a href="http://www.elinos.gr/en/index.php" target="_blank">Elinos S.A</a></b>., <a href="http://www.chrisohoou.com/" target="_blank">Estate Chrisohoou</a>, <a href="http://www.ktimafoundi.gr/en/" target="_blank">Foundi Estate</a>, <b>Karydas Estate</b>; <b>Kelesidis Estate</b>, <a href="http://www.kiryianni.gr/" target="_blank">Kir-Yianni Estate</a>, <b>Kokkinos Stavros</b> <b>Vineyard</b>,<a href="http://www.portocarras.com/domain-porto-carras.html" target="_blank">Domanine Porto Carras</a>, <a href="http://www.wine-days.gr/en/index.htm" target="_blank">Melitzanis Winery</a>, <b>Thymiopoulos Vineyard</b>, or <a href="http://www.vaeni-naoussa.gr/en/vaeni/index.htm" target="_blank">Vaeni Naoussa Co-Op</a>, buy it. </p><p></p><p><strong>Perfect with Seafood </strong></p><p><b>Domaine Porto Carras</b> is a wine resort occupying a peninsula in northern Greece. Home to <b>Melissanthi</b> (a fresh white wine blend of Assyrtiko and Athiri), crisp, high acidity, perfect with sea food. <a href="{{#staticFileLink}}9008874456,original{{/staticFileLink}}"><img width="182" src="{{#staticFileLink}}9008874456,original{{/staticFileLink}}" class="align-right" alt="9008874456?profile=original" /></a>The peninsula has several four and five star hotels, vineyards everywhere, and world class wines, including many French varietals. </p><p>I especially liked <b>Domaine Diamantakos</b>’ 2008 Xinomavro, mildly tannic with fresh acidity, similar to a Barolo. Refreshing and earthy, aged 12 months in oak, perfect with steak, lamb or dolmas. <b>Estate Chrisohoou</b>’s 2010 Xinomavro 30 year old vines grow on the slopes near the city Naoussa. Softer tannins than the Diamantakos, reminiscent of Nebbiolo. <b>Dalamara Winery</b>’s 2011 Xinomavro is rich, deep, organic and closer to a cabernet sauvignon. </p><p>As the wine world grows even more global, I have found that indigenous Mediterranean varietals, whether Greek Athiris, Basque Txakolis, Italian Cortese, or Spanish Tempranillos invariably beckon and reward me. There are some I struggle to pronounce, but each offers the extra benefit of palate travel—cheaper than an airline ticket. <a href="{{#staticFileLink}}9008873891,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9008873891,original{{/staticFileLink}}" width="172" class="align-full" height="154" alt="9008873891?profile=original" /></a></p></div>Heading Down Under for New Zealand Wineshttps://tripatini.com/profiles/blogs/heading-down-under-for-new-zealand-wines2017-02-13T20:47:25.000Z2017-02-13T20:47:25.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/newzealandwines.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/newzealandwines.jpg?width=716" width="716" class="align-center" alt="newzealandwines.jpg?width=716" /></a></p><p></p><p><span class="font-size-3">New Zealand is home to some of the world’s most beautiful landscapes - rugged mountain ranges, lush rainforests, and tranquil coastlines. What you may not know is that New Zealand’s unique <em>terroir</em> yields crisp, vibrant, and lively wines reflecting the very essence of this island country. Recent harvests were not only markedly bountiful (34 percent above usual yields) but grapes were exceptionally high-quality. Small estate wineries like <a href="http://catalinasounds.co.nz/">Catalina Sounds</a>, <a href="http://www.crowded-house.co.nz/">Crowded House</a>, and <a href="http://nannygoatvineyard.co.nz/">Nanny Goat</a> were direct beneficiaries of this good fortune, and took advantage of exceptional fruit to craft the following tasty lineup:</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/catalinasoundsvineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/catalinasoundsvineyard.jpg?width=733" class="align-center" width="733" alt="catalinasoundsvineyard.jpg?width=733" /></a></p><p></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/crowded+house+sauv+blanc/2015">Crowded House Sauvignon Blanc 2015</a></b></span></p><p class="western"></p><p class="western"><span style="font-size:medium;">The name Crowded House represents New Zealand's crowded yet unique Marlborough wine growing region as well as <a href="http://www.crowded-house.co.nz/">Crowded House Winery</a>'s mission to stand out in a crowded world of wine. The philosophy of winemaker Peter Jackson (no, not the filmmaking Peter Jackson)</span> <span style="font-size:medium;">is to keep it simple s</span><span style="font-size:medium;">ourcing top quality grapes from local vineyards. "I believe the most critical decision a winemaker makes is deciding when to pick. Once harvested, my role is to simply steer the fruit in the right direction in order to bes</span><span style="font-size:medium;">t express the vibrant fruit flavors that Marlborough is renowned for while respecting subtle differences as well," says Jackson.<br /> <br /></span></p><p class="western"></p><p class="western"><span style="font-size:medium;"><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/Crowed-House-Sauv-Blanc-2015-1024x956.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/Crowed-House-Sauv-Blanc-2015-1024x956.jpg?width=470" class="align-center" width="470" alt="Crowed-House-Sauv-Blanc-2015-1024x956.jpg?width=470" /></a></span></p><p></p><p><span class="font-size-3">The impact of summer drought that hit Marlborough in the summer of 2015 resulted in low crop yields but also grapes with excellent concentration and flavor. Specifically sourced from vineyards in the Wairau Valley and Southern Valleys sub regions, bright and focused aromas of guava, citrus, black currant, and sweet crushed herbs figure prominently on the nose while a solid minerality keeps the fruitiness at bay. A soft acidity with tart citrus lingers on the palate with well balanced astringency carrying the fruit flavors to a long pure finish. Equally enjoyable paired or on its own.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/nannygoatvineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/nannygoatvineyard.jpg?width=609" class="align-center" width="609" alt="nannygoatvineyard.jpg?width=609" /></a></p><p></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/wine-18812-2015-catalina-sounds-sauvignon-blanc-marlborough-new-zealand">Catalina Sounds Sauvignon Blanc 2015</a></b></span></p><p></p><p><span class="font-size-3">Inspired by the majestic Catalina amphibious flying boats that played a vital role across the South Pacific during and after World War II, Catalina Sounds Winery wanted to evoke a lofty New Zealand historical icon in its branding. In fact, the winery <a href="http://www.nzcatalina.org.nz/">helps sponsor the maintenance and display</a> of several originals for posterity.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/catalinasounds-e1486262097735.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/catalinasounds-e1486262097735.jpg?width=711" class="align-center" width="711" alt="catalinasounds-e1486262097735.jpg?width=711" /></a></p><p></p><p><span class="font-size-3">In the spirit of revering the majestic grace of this plane as it once flew over Marlborough Sounds, <a href="http://catalinasounds.co.nz/">Catalina Sounds Winery</a>'s production steps outside the norm to showcase the purity and vibrancy that the region's climate and landscape are naturally blessed with. Drought conditions again produced low yields but excellent flavor concentration. Sourced predominantly from their Sound of White vineyard in Marlborough’s Waihopai Valley, this vintage showcases a restrained yet powerful aromatic mix of herbal notes complemented by a well balanced minerality giving structure to the fruit. Tart apple and sweet fruit meet their match in this palate pleaser that's astringent on the finish. Makes a notable golden flourish in the glass while swirling.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/newzealandvintner.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/newzealandvintner.jpg?width=732" width="732" class="align-center" alt="newzealandvintner.jpg?width=732" /></a></p><p></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/catalina+sound+pinot+noir+marlborough+new+zealand/2015">Catalina Sounds Pinot Noir 2015</a></b></span></p><p></p><p><span class="font-size-3">This Pinot blends 55 percent of its fruit from Sound of White vineyard and the remainder from Omaka Valley's Clayridge Vineyard. Fruit for this one is hand-harvested and de-stemmed into open fermenters. "Hot barrel ferments" are then drained into new French oak barriques, producing an essence of savory char. "Our growing season was dry, warm, and long, without excessive heat making it ideal for elegant flavor development while retaining natural acidity," says winemaker Peter Jackson. "Once harvested, the parcels were gently handled and really left to themselves to express each vineyard site as clearly and as naturally as possible. Ten months of oak aging afforded the wine time to soften and integrate prior to blending and bottling."</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/crowdedhousevintners.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/crowdedhousevintners.jpg?width=464" class="align-center" width="464" alt="crowdedhousevintners.jpg?width=464" /></a></p><p></p><p><span class="font-size-3">You get a classic Pinot balance of oaky stone fruit on the nose. Its deep garnet red has an enticing mix of red and dark berry fruits rising to the forefront with gentle dried herb notes in the background, soft lingering tannins, and a rich well defined bramble berry with mild spiciness and a slightly salty touch evoking Marlborough Sounds surf and breezes. <b><a href="http://www.wine-searcher.com/find/nanny+goat+pinot+noir+central+otago+new+zealand/2014">Nanny Goat Vineyard Pinot Noir 2014</a></b> Named after the nimble and sure footed wild goats that roam the mountainous terrain of Central Otago, <a href="http://nannygoatvineyard.co.nz/">Nanny Goat Vineyard</a>'s mission reflects their determination to adapt and thrive in the rugged terrain and extreme climates that shape the vineyards' terroir.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/02/Nanny-Goat-Pinot-Noir-2015.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/02/Nanny-Goat-Pinot-Noir-2015.jpg?width=512" class="align-center" width="512" alt="Nanny-Goat-Pinot-Noir-2015.jpg?width=512" /></a></p><p></p><p><span class="font-size-3">Winemaker Alan Peters-Oswald sources grapes from New Zealand's Central Otago region, giving this lightly oaked Pinot a deep ruby with a youthful purple hue on the rim. Numerous small parcels of fruit were hand harvested and then fermented using indigenous yeast with the cap plunged three times daily at its peak ensuring gentle extraction of color and tannin. Twenty percent of the ten-month oak maturation takes place in new French oak barriques, with the remainder in one- to five-year old. You are greeted on the nose with suggestions of bramble and spice, gradually opening up to reveal more subtle floral notes complemented by mellow tannins with a fruit forward smooth drinking appeal. Rich darker elements of black cherry and plum linger long on the palate.</span></p><p></p><blockquote><span class="font-size-3"><em><br /> <span class="font-size-1">Photos courtesy of Crowded House, Catalina Sounds, & Nanny Goat Vineyards. Coverage made possible by participating in a sponsored tasting.<br /> <br /></span></em></span></blockquote></div>Winning Walla Walla, Washington Wineshttps://tripatini.com/profiles/blogs/walla-walla-washington-wine2017-02-03T19:53:20.000Z2017-02-03T19:53:20.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/wallawallavineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/wallawallavineyard.jpg?width=606" class="align-center" width="606" alt="wallawallavineyard.jpg?width=606" /></a></p><p></p><p><span class="font-size-3">An oasis amid the vast sagebrush desert that rolls across much of America’s Pacific Northwest interior, Walla Walla's longstanding appeal to those seeking a better life ranging from First Nations tribes & French fur trappers to farmers & vintners is most notably evident in the literal translation of its name ("many waters"). The <a href="http://www.wallawallawine.com/">Walla Walla Valley</a>'s rivers and aquifers that have fed the region's agricultural bounty for generations now also provide perfect growing for more than 100 wineries that source grapes from nearly 2,000 acres of local vineyard plots.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgevineyard.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgevineyard.jpg?width=795" class="align-center" width="795" alt="pepperbridgevineyard.jpg?width=795" /></a></p><p></p><p><span class="font-size-3">In addition to water, Walla Walla, like other distinctive wine regions, is shaped by the extremes of a unique topography and terroir. Straddling state lines with two-thirds of its wine growing appellation in Washington and the other third in Oregon, elevations range from 400 to 2,000 feet above sea level. Similarly, annual rainfall triples from a sparse 7 inches at the western end of the valley to a lush 22 inches among the Blue Mountains' foothills to the east.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/wallawallaloess-1024x615.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/wallawallaloess-1024x615.jpg?width=695" class="align-center" width="695" alt="wallawallaloess-1024x615.jpg?width=695" /></a></p><p></p><p><span class="font-size-3">A unique mosaic of soils carpeting the appellation can be roughly divided into four primary categories. At the lowest elevations, dark basalt river gravel stones blanket fields absorbing the sun's warmth by day and then releasing it into well-drained iron rich soils at night. Fine, wind-blown silt called Loess is the next type that extends two to four feet deep in areas below 1,100 feet in elevation. Beneath the Loess are coarser layers of sand and gravel deposited by glacial floods that swept through the region about 15,000 years ago.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgevineyard2-1024x681.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgevineyard2-1024x681.jpg?width=792" class="align-center" width="792" alt="pepperbridgevineyard2-1024x681.jpg?width=792" /></a></p><p></p><p><span class="font-size-3">In the uplands above 1,100 feet, fine powdery dirt that's more than eight to ten feet deep constitutes Walla Walla's third soil type. Vines planted here send their roots far below producing grapes with pure, bright aromatics and flavors. The final soil category mostly found on steep, southwest-facing hillsides consists of several inches of very fine wind-blown soil over ancient volcanic bedrock.</span></p><p></p><p><span class="font-size-3">Here's a taste of what you can expect from two signature Walla Walla wineries that have capitalized on these unique growing conditions:</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/amavicellars.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/amavicellars.jpg?width=715" class="align-center" width="715" alt="amavicellars.jpg?width=715" /></a></p><p><span style="color:#000000;" class="font-size-3"><b><a href="http://www.amavicellars.com/"><br /> Amavi Cellars</a></b></span></p><p><span class="font-size-3"><br /> Its name signifies love (<em>amor</em>) and life (<em>vita</em>), and it shows in wines made from 100-percent estate, certified-sustainable Walla Walla Valley grapes. Located in the heart of the wine<a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/amavibottles2.png" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/amavibottles2.png?width=366" class="align-right" width="316" height="547" alt="amavibottles2.png?width=366" /></a> country here, their winery & tasting room offers sweeping views of surrounding Pepper Bridge Vineyard while Blue Mountains loom in the distance. The following varietals are a great example of Amavi's dedication to producing wines that showcase the region's distinct personality:</span></p><p></p><p><span class="font-size-3"><span style="color:#000000;"><b>2015 Semillon</b></span> <span style="color:#000000;">-</span> The 2015 growing season marked the latest in a trend of being the warmest on record, with the last week of June experiencing the highest temperatures. Record-breaking heat yielded to cooler days and nights just in time for veraison allowing grapes to ideally develop a richly structured character. Actually a blend of 88-percent Sémillon and 12-percent Sauvignon Blanc, you get decisive mango on the nose and palate with a fruitiness that's far from overly cloying thanks to aging in 100-percent neutral French oak. A uniquely aromatic bouquet is balanced by more bracing stone fruit providing a refreshing monster flavor experience. While brightly acidic, the mouth feel is surprisingly silky.</span></p><p></p><p><span class="font-size-3"><span style="color:#000000;"><b>2013 Syrah</b></span> <span style="color:#000000;">-</span> A temperate spring for this year yielded a typical mid-April bud break. Warm summer days continued into fall combined with cool nights setting conditions just right for developing Walla Walla's trademark acidity. This vintage is beautifully structured, ripe, and expressive with peppery dry pineyness poking through on the palate. Clarity on the first sip with complexity building thanks to brambleberry figuring prominently on the mouth feel along with complex tannins and a lengthy finish. A touch (4 percent) of Grenache kicks in some berry and plum notes while aging in 86-percent neutral and 14-percent new oak barrels defines its elegant finish.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgewinery.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgewinery.jpg?width=635" class="align-center" width="635" alt="pepperbridgewinery.jpg?width=635" /></a></p><p><span style="color:#000000;"><b><a href="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgebottles-e1485365526823.png" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2017/01/pepperbridgebottles-e1485365526823.png?width=377" class="align-left" width="296" height="589" alt="pepperbridgebottles-e1485365526823.png?width=377" /></a><a href="http://www.pepperbridge.com/"></a></b></span></p><p></p><p><span class="font-size-3"><span style="color:#000000;"><b><a href="http://www.pepperbridge.com/">Pepper Bridge Winery</a></b></span> <a href="http://www.pepperbridge.com/"></a>One of the first wineries established in the valley, Pepper Bridge best exemplifies Walla Walla's pioneering spirit. Currently owned and operated by the McKibbens, Goffs, and Pellets, these three families that have made big investments in wine making technology and vineyard management at Pepper Bridge over the last 20 years. They have also lead the region into the distinguished category of world class wine production. The following wines superbly demonstrate Pepper Bridge's core principles of crafting elegant yet balanced estate wines:</span></p><p></p><p><span class="font-size-3"><span style="color:#000000;"><b>2013 Cabernet Sauvignon</b></span> <span style="color:#000000;">–</span> Despite the straightforward labeling, this here is a super blend of 83 percent Cabernet Sauvignon, nine percent Merlot, four percent Malbec, two percent Cabernet Franc, and two percent Petit Verdot. Deliciously pure and supple, this vintage is made with certified sustainable and <a href="http://www.salmonsafe.org/">Salmon Safe</a> vineyard practices. Rich sweet fruit displays prominently across the palate. Mellow tannins and oak aging for 19 months in roughly equal proportions of new and neutral barrels moderate it just enough to maintain a kick to the palate. An indulgent peppery punchy mouth feel is layered with currant, chocolate, and hints of tobacco.</span></p><p></p><p><span class="font-size-3"><span style="color:#000000;"><b>2013 Trine</b></span> <span style="color:#000000;">-</span> The word ‘trine’ (rhymes with "wine"!) is defined as a close group of three, and in this case pays homage to the McKibbens, Goffs, and Pellets. Winemaker Jean-François Pellet let loose with his creativity on this vintage in a creative blend of Bordeaux’s traditional five red grapes (37 percent Cabernet Sauvignon, 34 percent Cabernet Franc, 15 percent Merlot, nine percent Malbec, five percent Petit Verdot) rather than being locked into a varietal-specific purgatory. Zingy berry pokes through with a slight salinity on the palate. Bold yet sophisticated in exerting its complexity, this wine is centered on a rich core of ripe Bing cherry, dried herbs, and rose petal showcasing the magic of Cabernet Franc as its primary component. Sipping this one rewards you with elegant balance and a long satisfying finish.<br /><br /></span></p><blockquote><span class="font-size-1"><em>Photos: Walla Walla Valley Wine Alliance, Amavi Cellars, Pepper Bridge Winery, Steve Mirsky. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote></div>Bourgogne Wine Heritage: A Journey in Flavorhttps://tripatini.com/profiles/blogs/bourgogne-wine-heritage-a-journey-in-flavor2017-01-06T11:30:00.000Z2017-01-06T11:30:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/borgogneregion.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/borgogneregion.jpg?width=750" class="align-center" width="750" alt="borgogneregion.jpg?width=750" /></a></p><p></p><p><span class="font-size-3">Hilly terrain running roughly 37 miles from Dijon to Santenay in the <a href="http://www.bourgogne-wines.com/">Bourgogne region of France</a> defines a patchwork of more than 1000 climats (microclimates) producing a wide variety of mostly Pinot Noirs and Chardonnays. The sheer diversity of terroir and wines often make understanding the region daunting. The popularity of their renowned Grand Cru A.O.P. also gives many the perception that Bourgogne wines are pricy but in reality, 52 % of bottles from this region are Regional A.O.P.s representing great value with many falling below $40. Here are some exemplary vintages that provide an excellent way to get a taste of Bourgogne’s diversely rich terroir:</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/borgognewineregion.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/borgognewineregion.jpg?width=734" class="align-center" width="734" alt="borgognewineregion.jpg?width=734" /></a></p><p></p><p><span class="font-size-3"><strong><a href="http://www.wine-searcher.com/find/dom+parent+pinot+noir+bourgogne+rouge+burgundy+france/2014/uk">Domaine Parent, Bourgogne Pinot Noir, 2014</a></strong></span></p><p><span class="font-size-3">Located in the heart of Côte d’Or in Pommard, <a href="http://www.domaine-parent.com/domaine%20parent%20pommard.php">Domaine Parent</a>'s winemaking heritage dates back to 1787 when founder Etienne Parent collaborated with Thomas Jefferson who was fast becoming an exporter of Burgundy across the Atlantic before becoming 3rd President of the United States. Considerably later on in the 1950s, Domaine Parent was one of the first Côte d’Or estates to sell all its production in bottles allowing them to build global reach as well as local popularity.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/parentharvest.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/parentharvest.jpg?width=770" class="align-center" width="770" alt="parentharvest.jpg?width=770" /></a></p><p></p><p><span class="font-size-3">Now in its 12th generation, sisters Anne and Catherine Parent have been running the family estate since 1998 preserving older traditions like hand harvesting grapes to protect their delicate ripeness followed by 6-8 workers at a sorting table selecting "just right" batches. At the same time, they have also embraced new initiatives like restoring their soils to sustainable levels thanks to their 2013 organic certification.</span><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/parent-1.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/parent-1.jpg?width=393" class="align-right" width="393" alt="parent-1.jpg?width=393" /></a></p><p></p><p><span class="font-size-3">After pressing, wines are gravity fed into French oak barrels for 14-18 months maturation. According to Anne Parent, "Since we use biodynamic cultivation, we use a lunar calendar which is set each year and base all our work on it from vineyard to cellar. For example, we mainly bottle on fruit days, by waning moon, because it preserves the fruit and aromatic qualities of the wine. Despite the additional investments of time and equipment, the challenges of working organically and using biodynamic cultivation is worth it since we are in tune with nature's cycle bringing us closer to the soils and vines."</span></p><p></p><p><span class="font-size-3">Their soils of Marl with Dolomite limestone and red clays define the power and elegance of this signature 2014 vintage. You get a distinctively clean and clear clove and spicy berry melange on the palate with a deep red velvety stone fruit and raspberry on the mouth feel. Noticeably bright and airy rather than subdued, its slight blueberry tartness provides enough nuances to equally pair well with fish and BBQ.</span></p><p></p><p><span class="font-size-3"><strong><a href="http://www.wine-searcher.com/wine-117611-2013-catherine-et-claude-marechal-chorey-les-beaune-cote-de-beaune-france">Catherine et Claude Marechal, Chorey-les-Beaune, 2013</a></strong></span></p><p><span class="font-size-3">Extending from the river Saône to the ridge of hills that give Côte d'Or its namesake, winemaker <a href="http://bowlerwine.com/producer/marechal">Claude Maréchal</a>'s vineyards are situated on a flat plain that's also well known for producing grains and produce. Maréchal's father began the business as a cereal farmer with a few vineyard holdings in Bligny-les-Beaune, where Maréchal and his wife Catherine now reside.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/claudemarechal.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/claudemarechal.jpg?width=600" class="align-center" width="600" alt="claudemarechal.jpg?width=600" /></a></p><p></p><p><span class="font-size-3">Claude's growing principles keep things straightforward and simple like using no herbicides and severely pruning to keep yields low. Vinification is done in open wooden vats, grapes are fully destemmed, and fermentation is not <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/marechal-768x1024.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/marechal-768x1024.jpg?width=285" class="align-right" width="285" alt="marechal-768x1024.jpg?width=285" /></a>induced by adding yeast, so it can take a few days to start the naturally cold pre-maceration. New wood barrels are added every year, but the proportion of wine Marechal ages in them stays low so as not to over-oak his stock.</span></p><p></p><p><span class="font-size-3">Made from 30 year old Pinot Noir vines, grapes are harvested and sorted by hand, undergo cold maceration for about 4 days with twice daily crushes and total fermentation on skins 12 to 14 days. The finished product is oak aged for a year and then bottled onsite yielding a fine, bright red with an eloquent, fruity bouquet with hints of cherry. Light tannins makes this vintage mellow drinking with a brambleberry patina across the palate. You get a definitive yet mild minerality allowing the fruit to shine through exuding a delicate bouquet with light fruit and spice with just enough acidity for cleansing the palate.</span><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/parigot-e1482781324961-1024x327.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/parigot-e1482781324961-1024x327.jpg?width=1024" class="align-center" width="1024" alt="parigot-e1482781324961-1024x327.jpg?width=1024" /></a></p><p><span class="font-size-3"><strong><a href="http://www.wine-searcher.com/find/maison+parigot+richard+rose+cremant+de+bourgogne+burgundy+france/1">Maison Parigot & Richard, Crémant de Bourgogne Rosé, 100% Pinot Noir</a></strong></span></p><p><span class="font-size-3">This Cuvée Rosé from the Crémant de Bourgogne is made from 100% Pinot Noir grapes grown in Côtes de Beaune, Côtes de Nuits and Haute-Côtes de Beaune. Soil is a clay limestone that's regularly plowed without chemical herbicides. Vines range in age from 20-50 years. Grapes are pneumatically pressed, fermented in stainless steel, and aged on lees for 18-30 months. This careful attention to production translates into a salmon-hued bubbly Cremant that has an extremely playful mouth feel with brisk floral notes and sweet yet bracing berry and stone fruit.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/DomaineBart-1.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/DomaineBart-1.jpg?width=985" class="align-center" width="985" alt="DomaineBart-1.jpg?width=985" /></a></p><p></p><p><span class="font-size-3"><strong><a href="http://www.wine-searcher.com/find/dom+bart+les+champ+salomon+marsannay+cote+de+nuit+burgundy+france">Domaine Bart, Marsannay Les Champs Salomon, 2014</a></strong></span></p><p><span class="font-size-3">From the Marsannay appellation, considered the gateway to the Côte de Nuits Villages region, Les Champs Salomon's hillside vineyards are situated at altitudes ranging from 92 to 1033 feet above sea level. Soils are above a fault line in Crinoidal limestone overlain by colluvial silt full of stones. This results in a wine that has a dense, bright shimmering ruby hue expressing the typical characteristics of Pinot Noir in purity and freshness. The nose is immediately open, evoking cherry, with an exquisite touch of white pepper showcasing a persistently elegant minerality. On the palate, the viscosity is very alert and vibrant with fresh tannins highlighting a silky texture and pleasant salinity on the finish.</span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/prieur-brunet-1.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/prieur-brunet-1.jpg?width=386" class="align-left" width="362" height="402" alt="prieur-brunet-1.jpg?width=386" /></a></p><p><span class="font-size-3"><strong><a href="http://www.wine-searcher.com/find/dom+prieur+brunet+le+foulot+santenay+cote+de+beaune+burgundy+france/2013/usa">Domaine Prieur-Brunet, Santenay Le Foulot, 2013</a></strong></span></p><p><span class="font-size-3">Although it's commonly known that Pinot Noir grapes produce white juice despite their black skins, cold maceration used to produce this varietal allows the color to spread from the skin to the juice. Fermentation takes place in open oak vats and if necessary, white fresh eggs are used to naturally clarify without filtering. <a href="http://www.prieur-santenay.com/index.html">Domaine Prieur-Brunet</a>'s vast domain on the Coast of Beaune produces a tightly wound melange of spice and black fruit with a citrusy plum on the nose. Its light-hued pallor belies a delicate tasting experience with an abundance of acidity standing up to tough ingredients with personality like Gorganzola and other sharp cheeses, root vegetables, and hearty meats like BBQ and charred steaks. Its definitive minerality accentuates and magnifies hot pepper and spicy sauces. Pairing with chocolate enlivens its red berry splendor due to a mellow astringency. A full bodied rich fruitiness that crescendos across the palate is the direct result of no filtration.</span><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/12/fixin.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2016/12/fixin.jpg?width=326" class="align-right" width="326" alt="fixin.jpg?width=326" /></a></p><p></p><p><span class="font-size-3"><strong><a href="http://www.wine-searcher.com/find/albert+bichot+fixin+cote+de+nuit+burgundy+france/2011">Albert Bichot, Fixin 2011</a></strong></span></p><p><span class="font-size-3">Fixin (pronounced <em>Fissin</em>) is a subregion of the Cote de Nuits Villages appellation in between Dijon and Gevrey Chambertin. Vineyards here are rich in clay, limestone, and orientated east-southeast creating the perfect terroir for this very particular varietal. Featuring a stunning ruby red hue, this wine has a delicate nose exuding subtle notes of honeysuckle complemented by a crisp oakiness striking a harmonious balance and a persistent finish of light spicy notes. The mouth feel has a complexity that runs deep with a zingy yeast exuding plenty of character and texture of rich spice and biting fruit. Overall, a regal flavor experience with an electrifying fruitiness.</span></p><p></p><blockquote><span class="font-size-3"><em><br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <span class="font-size-1">Photos: <a href="http://www.bourgogne-wines.com/">Bourgognes, Domaine Parent</a> and Steve Mirsky. Coverage made possible by participating in a sponsored tasting.</span></em></span></blockquote></div>Greek Wines in Paradisehttps://tripatini.com/profiles/blogs/greek-wines-in-paradise2016-10-23T17:31:46.000Z2016-10-23T17:31:46.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><span style="color:#222222;"><span lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/greece.jpg" target="_blank"><img width="540" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/greece.jpg?width=540" alt="greece.jpg?width=540" /></a></span></span></p><p></p><p><span class="font-size-3">Clustered within the Aegean and Ionian seas, 227 of Greece's 6,000 islands are inhabited and a few of these support some impressive wineries. Thanks to a wide-ranging Mediterranean climate with sundrenched days, deep blue seas, and mountainous terrain with challenging soils, 38 distinct indigenous grapes varieties, some nearly lost to the ravages of market demand and changing weather patterns, are still growing strong. Thanks to newly invigorated interest increasing imports worldwide, now has never been better for gaining access to extremely tasty and unique vintages unheard of outside Greece just five years ago.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/greekvineyard.jpg" target="_blank"><img width="510" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/greekvineyard.jpg?width=510" alt="greekvineyard.jpg?width=510" /></a></p><p></p><p><span class="font-size-3">The mythical proportions of Greek wine seem to make it entirely possible that each wine hailing from a particular vaunted isle has evolved to specifically match flavors of fresh seafood and ancient cookery that abounds here. Nothing for instance is more heavenly than pairing a dry white Mantinia made from Moschofilero grapes with sea bass ceviche or spice-rubbed roast quail with herbed couscous. Similarly, a white blend of Vidiano and local Muscat paired with seared scallops garnished with citrus sauce, fried zucchini blossoms, and pistachio vanilla amply propels your palate to an Acropolis-grade flavor experience.</span></p><p><span class="font-size-3"><br /> Here are three of my recent favorites to get you started:</span></p><h3><b><a href="http://www.parparoussis.com/en/">Parparoussis Oenofilos 2011</a></b></h3><p><br /> <span class="font-size-3">We’ve all heard of Cabernet Sauvignon blends, but Parparoussis Winery uses only native uninnoculated yeasts in its 70-percent Cabernet Sauvignon/30-percent Mavrodaphne blends. The resulting dry wine aged for 12 months in 80-percent new French oak displays a deep garnet hue that upon uncorking and sipping showcases flavors ranging from eucalyptus, mint, fig marmalade, and spice to black tea. An optimal locally recommended food pairing involves your choice of roasted lamb leg with savory date nut bread pudding or braised pork belly with blackberry compote and mushroom polenta.</span></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/ParparoussisOenofilos.jpg" target="_blank"><img width="475" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/ParparoussisOenofilos.jpg?width=475" alt="ParparoussisOenofilos.jpg?width=475" /></a></p><p><span class="font-size-3"><br /> Founded by Athanassios Parparoussis and his two daughters Erifili and Dimitra in 1974, their winery is located on the northwest coast of the Peloponnese peninsula, perfect for producing organic, world-class wines based on indigenous varieties little known even among Greeks. <a href="http://www.wine-searcher.com/find/parparoussis+oenofilos">Buy an extra bottle</a> because this one has an aging potential of <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/IMG_20161008_0956445881-e1477017447196-484x1024.jpg" target="_blank"><img width="269" class="align-left" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/IMG_20161008_0956445881-e1477017447196-484x1024.jpg?width=269" alt="IMG_20161008_0956445881-e1477017447196-484x1024.jpg?width=269" /></a>10-15 years.<br /></span></p><p><span class="font-size-3"><span style="font-size:13px;"> </span></span></p><h3><b><a href="http://www.bibliachora.gr/">Ktima Biblia Chora Biblinos 2011</a></b></h3><p><br /> <span class="font-size-3">This extremely dry yet slightly salty red is a mystery wine made 100-percent from an unnamed local variety found growing on the southern slopes of Mount Pangeon in Kavala, just 50 miles east of Thessaloniki.</span></p><p><span class="font-size-3"><br /> Vassilis Tsaktsarlis and Vangelis Gerovassiliou established their privately owned vineyard in 1998 on rocky barren limestone clay soil that guarantees exceptional drainage across 118 acres of vineyards. Cool Agean Sea and Mount Pangeon breezes fan this terroir on which grapes are handpicked, undergo alcoholic and malolactic fermentation in stainless steel tanks, and then age for at least 12 months in French oak barrels.</span></p><p><span class="font-size-3"><br /> Out of the bottle you have a bright and cutting palate cleanser punctuated by sharp peppery cloves that quickly dissipate into bramble berry with a lighter sweeter edge. Tannins are aggressive but quickly retreat. You get a brief burst of heat with tasty complexity across the palate divinely complementing red meat juices and rich sauces. Tsaktsarlis and Gerovassiliou recommend blind pairing it with your friends over a short rib beef dinner accompanied with caramelized Cipollini onions and garlicky broccoli rabe.</span></p><p></p><p></p><p></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/IMG_20160914_1925223671-768x1024.jpg" target="_blank"><img width="283" class="align-right" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/IMG_20160914_1925223671-768x1024.jpg?width=283" alt="IMG_20160914_1925223671-768x1024.jpg?width=283" /></a></p><h3><b><a href="http://www.wine-searcher.com/find/rhous+poc/2015">Rhous Estate Dry White 2015</a></b></h3><p><br /> <span class="font-size-3">Another family-owned and -operated vineyard, <a href="http://www.winesofcrete.gr/cretewines/en/Wineries/TheWines/Wineries/RhousTamiolakisWinery_854.html">Rhous Winery</a> located in the village of Houdetsi on the island of Crete produces this estate blend of 80-percent Muscat of Spina (a local Muscat clone) and 20-percent Vidiano. Once in your glass, the yin of the Muscat's floral, honeysuckle, and chamomile meets the yang of Vidiano's hints of ripe pear and white peach.<br /> <br /></span></p><p><span class="font-size-3">Rhous, the ancient Greek word for “flow,” embodies this vineyard's embrace of nature's continuous progression. Once on the verge of extinction, the indigenous Vidiano and Moschato Spinas grapes were lovingly restored and now serve as standout examples of what can be accomplished even in small markets facing fierce global competition.</span></p><p><span class="font-size-3"><br /> The results are a pale yellow hue with green highlights clear and bold on the nose with a light floral bouquet. Fresh spring greens and watermelon initially envelope the palate building to extreme clarity of spicy green apple. The resulting solid minerality notably cuts through sharp cheeses as well as enlivening the creamy curds of mellower fromage. Finishes with sugars of pear and hints of caramel.<br /> <br /> <br /></span></p><blockquote><em>Coverage made possible by participating in a sponsored tasting. </em><em>Photos: <a href="http://www.visitgreece.gr/en">www.visitgreece.gr/en</a> & Steve Mirsky</em></blockquote></div>Happenings in California's Temecula Valley Wine Countryhttps://tripatini.com/profiles/blogs/temecula-valley-californbia-wine-country2016-11-10T19:00:00.000Z2016-11-10T19:00:00.000ZLinda Stewarthttps://tripatini.com/members/LindaStewart<div><p><a href="{{#staticFileLink}}9009097066,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009097066,original{{/staticFileLink}}" width="566" class="align-center" height="145" alt="9009097066?profile=original" /></a>Members of the International Food, Wine, and Travel Writers Association (IFWTWA) gathered in the Temecula Valley for their SoCal regional area meeting to showcase two area wineries. We had lunch and a winery tour at Mount Palomar Winery and we visited Europa Village to learn about the progress of the future Europa Village Wineries, Resort and Spa.</p><p></p><p><a href="{{#staticFileLink}}9009096699,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009096699,original{{/staticFileLink}}" width="145" class="align-left" height="181" alt="9009096699?profile=original" /></a><a href="{{#staticFileLink}}9009097498,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009097498,original{{/staticFileLink}}" width="228" class="align-left" height="182" alt="9009097498?profile=original" /></a><strong>Annata Bistro/Bar, Mount Palomar’s</strong> full-service bar and restaurant, opened in 2015. Italian for vintage, Annata has lovely views of the valley; serves lunch during the week, and dinner Friday through Sunday; and offers live music and dinner special events. We were treated to fabulous starters of hummus, marinated olives, and lamb and beef kabobs served with a marvelous flavorful tzatziki sauce. That certainly could have been a meal for us, but we joyfully continued with our choice of entrees. I selected the steak and fries. My perfectly cooked medium rare steak was topped with fresh sautéed mushrooms and Alfredo sauce, perched on a lake of demi-glace. The fries were served with a tasty truffle aioli. A pomegranate martini and ginger crush cocktail complemented our delicious meal.<br /> <br /> <a href="{{#staticFileLink}}9009098467,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009098467,original{{/staticFileLink}}" width="193" class="align-right" height="193" alt="9009098467?profile=original" /></a></p><p>James Rutherford, Mount Palomar’s winemaker, gave us a tour of the barrel room. He reminded us of the complexity of the differences between red and white wines. More than the color, it’s the process of the winemaking that brings out their individual characteristics. <a href="{{#staticFileLink}}9009099252,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009099252,original{{/staticFileLink}}" width="147" class="align-left" height="184" alt="9009099252?profile=original" /></a>Rutherford comes from a distinguished pedigree of vintners and winemakers. His family roots are from the first settlers and winemakers in the Napa Valley, and the town names of Rutherford and Yountville pay homage to this legacy. There are 25 wine grape varietals grown on the Mount Palomar estate, and in their tasting room you will find 20 of these varietals available for your enjoyment. For cream sherry aficionados, Mount Palomar makes the fortified dessert wine in whiskey barrels using the traditional Solara process, whereby the longer aged wine is continually blended with newer aged wine. This “fractional blending” in an outdoor setting creates the sherry’s creamy butterscotch and rich nutty flavors. </p><p>Visit <a href="https://www.mountpalomarwinery.com/trips">https://www.mountpalomarwinery.com/trips</a> to receive a two-for-one wine-tasting coupon good Monday through Thursday.</p><p> </p><p><a href="{{#staticFileLink}}9009099292,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009099292,original{{/staticFileLink}}" width="250" class="align-right" height="200" alt="9009099292?profile=original" /></a><strong>Europa Village</strong> has a remarkable cultural concept and imaginative vision to create three separate Old World-Style wineries, based on the romantic wine regions of France (C’est La Vie Winery), Spain (Bolero Cellars), and Italy (Vienza Winery). General manager John Goldsmith along with Dean Thomas, Europa Inn chef; Ben Drake, vineyard manager; and Gregg English agent du vin, reported to our group on the progress of the resorts and spa reality while we sampled some of Europa’s exceptional wine.</p><p>Construction has begun to prepare the land for the three winery resorts, which will include an Italian hotel villa and European spa. Chef Dean has been busy creating extraordinary farm-to-table fare for the Inn at Europa and gourmet dinners for Europa Village special events from the bounty harvested from the garden at Peltzer Farms. Along with planning cooking classes and technique courses, Chef Dean is excited about Europa’s future culinary plans for several professional kitchens and European deli. </p><p><a href="{{#staticFileLink}}9296618493,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9296618493,original{{/staticFileLink}}" width="170" class="align-left" height="212" alt="9296618493?profile=original" /></a><a href="{{#staticFileLink}}9009100661,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009100661,original{{/staticFileLink}}" width="164" class="align-left" height="205" alt="9009100661?profile=original" /></a>Among the wines we tasted: Annabel Brut sparkling wine, which is named after the mother of owner Dan Stephenson. Knowing this lively, bubbly, floral effervescent wine is a loving memorial makes it all the sweeter to drink. C’est La Vie Viognier has that lovely floral nose and herbal peach flavor. Vienza Vendetta, a Super Tuscan blend of 70-percent Sangiovese and 30-percent Cabernet Sauvignon, is a rich, spicy, berry wine and would be perfect to serve at a barbeque. Bolero Cellars Tempranillo has a rich cherry flavor that makes it the supreme accompaniment to Spanish tapas.</p><p><br /> Check out Europa Village’s website for more information: <a href="http://www.europavillage.com/visit/">http://www.europavillage.com/visit/</a></p><p></p></div>Chilean Wines Long on Flavor and Uniquenesshttps://tripatini.com/profiles/blogs/chilean-wines-long-on-flavor-and-uniqueness2016-10-15T20:00:00.000Z2016-10-15T20:00:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/winesofchili.jpg" target="_blank"><img width="626" class="align-center" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/winesofchili.jpg?width=626" alt="winesofchili.jpg?width=626" /></a></p><p></p><p><span class="font-size-3">Chile offers a broad spectrum of varietals produced in eight regions across 600 miles of <a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Armador-768x1024.jpg" target="_blank"><img width="370" height="494" class="align-right" style="width:263px;height:376px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Armador-768x1024.jpg?width=370" alt="Armador-768x1024.jpg?width=370" /></a>vastly diverse <em>terroir</em>, running the gamut from coastal highlands to craggy Andean plateaus 13,000 feet or more above sea level.<br /> <br /></span></p><p><span class="font-size-3">The concept of grapes and wine making was little known in Chile before Spanish conquistadors invaded during the 1500s, planting <a href="http://www.decanter.com/wine-news/chile-winemakers-revive-fortunes-of-forgotten-pais-grape-8129/">Pais vines</a>, which are now considered Chiles national grape. At the time, Pais, also known as “mission grapes” fed a growing need for sacramental wine used during Catholic masses.</span></p><p><span class="font-size-3"><br /> It was only a matter of time before winemaking expanded into general consumption, but world-class production didn't happen until the mid-19th century, roughly 20 years before phylloxera ravaged most of Europe. Wealthy Chileans boosted by the country's economic boom at the time frequently traveled on business to Europe where they discovered excellent wines and the well established vineyards behind their production.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Max-768x1024.jpg" target="_blank"><img width="338" height="451" class="align-left" style="width:233px;height:318px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Max-768x1024.jpg?width=338" alt="Max-768x1024.jpg?width=338" /></a></p><p></p><p><span class="font-size-3">Confident they could replicate what they saw upon returning to Chile due to its ideal growing climate that easily supports many of these Old World varietals, these pioneers planted their newly acquired vine cuttings posthaste and got busy in the vineyards utilizing more advanced growing techniques they had just witnessed abroad.</span><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Autoritas-e1476454936540-579x1024.jpg" target="_blank"><img width="292" height="515" class="align-right" style="width:219px;height:401px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Autoritas-e1476454936540-579x1024.jpg?width=292" alt="Autoritas-e1476454936540-579x1024.jpg?width=292" /></a></p><p><span class="font-size-3"><br /> Over time, many imported vines like Pinot Noir and Sauvignon Blanc were cultivated next to indigenous varieties like Carmenere eventually intertwining to produce hybrid varieties with their own unique set of genetic sequences yielding an entirely new set of flavor experiences.</span></p><p><span class="font-size-3"><br /> The beginning of the 1980s witnessed another key milestone in Chilean wine history. Spanish producer Miguel Torres modernized viniculture production to include stainless steel tanks and French oak which in turn boosted production and exports. The downside was that Pais was side-lined for cheaper, bulk wine production. Many of the old vineyards were abandoned for more in-demand international varieties like Cabernet Sauvignon and Pinot Noir.</span></p><p><span class="font-size-3"><br /> But today, many Chilean wines thankfully benefit from a diversity of revived and preserved locally grown indigenous grapes as well as European varieties yielding authentically unique tastings especially when blended. Much of this is made possible by winemakers and agronomists working together to adopt the latest soil cultivation methods for successfully growing in areas previously off limits such as the Andes' harsher but more rewarding highlands as well as along nearly inaccessible</span> <span class="font-size-3">coastal ridges.</span></p><p><span class="font-size-3"><a href="http://www.wine-searcher.com/find/odfjell+armador+sauv+blanc+casablanca+valley+chile/2015" target="_blank"><img width="370" height="493" class="align-left" style="width:271px;height:386px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Boya-768x1024.jpg?width=370" alt="Boya-768x1024.jpg?width=370" /></a><br /> The good news for us is that a wide variety of bottles like the following are available at extremely reasonable prices ranging from $10-$15 per bottle:</span></p><p></p><p><b><a href="http://www.wine-searcher.com/find/odfjell+armador+sauv+blanc+casablanca+valley+chile/2015"><span class="font-size-3">Odfjell Armador Sauvignon Blanc, 2015 Casablanca Valley</span></a></b> <span class="font-size-3">A lively wine that can't be put down, you get a distinctive jamminess on the bouquet while on the palate, stone fruit underlies a spicy pineapple puree that's clean and light with a slightly smoky patina. A strong lingering finish of spicy hints of pear and honeyed citrus crown the entire flavor experience.</span><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Mayu-e1476455209920-445x1024.jpg" target="_blank"><img width="316" height="726" class="align-right" style="width:217px;height:578px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/Mayu-e1476455209920-445x1024.jpg?width=316" alt="Mayu-e1476455209920-445x1024.jpg?width=316" /></a></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/errazuriz+max+rsrv+chard+casablanca+valley+chile/2015"><br /> Viña Errazuriz MAX Chardonnay Reserva, 2015 Aconcagua Costa</a></b> A dry oaky impact initially tickles the palate but a rich deep grape ultimately pulls through with a clean, bright, and refreshing full thirst quenching bite. Light and fruity with a brief yeasty flourish and then exudes a deeper personality of sharply punctuated fresh spring greens that then rapidly recede to a palate cleansing definitive minerality made all the more distinctive with a refined fruitiness.<br /> <br /></span></p><p><span class="font-size-3"><b><a href="http://www.winemag.com/buying-guide/autoritas-2015-pinot-noir-central-valley">Autoritas Pinot Noir, 2015 Valle Central</a></b> Autoritas, rooted in the Latin word <em>auctoritas</em>, translates into prestige and respect. And you certainly get that with a fine bite of cedar on the nose receding to a well balanced minerality and sweet grape tempered with bramble berry and honeyed spice. This fiery red gives a burst of heat with lingering warmth on the palate. Chocolate is once again a divine pairing with a full bodied mouth feel of silky spice and plum with soft ripe tannins.</span></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/vina+garces+silva+boyar+pinot+noir+leyda+valley+chile/2014"><br /> Boya Pinot Noir, 2014 Leyda Valley</a></b> Wiffs of sweet honeysuckle on the nose with a distinctly mellow yet dry mouth feel with hints of cloves make it an excellent choice for cheese and chocolate pairings. A peppery clove astringency lingers long enough on the finish to cleanse the palate for some more food pairings.</span></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/mont+gras+rsrv+carmenere+colchagua+valley+chile/2014"><br /> Carménère Reserva, 2014 Valle de Colchagua Valley</a></b> Inky red, a smoky oaky toasted almond on the nose with an overarching vanilla custard on the bouquet. And as you may be able to infer so far, divinely pairs with chocolate and grilled meats. A piercing minerality delivers black and red berries, hints of cinnamon, nutmeg, and a savory touch of dark chocolate.</span></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/mayu+rsrv+carmenere+sra+elqui+valley+chile"><br /> Mayu Carménère-Syrah, 2014 Elqui Valley</a></b> A fiery burst gives way to regal rich berry, high notes of spicy sweetness that carry over to a dry more reserved mouth feel. A distinctly floral bouquet of fresh cut lilac or perhaps a faint rose with a wiff of wood smoke combines with a defined and concentrated minerality belying a silky mouth feel.</span></p><p><a href="http://www.wine-searcher.com/find/erasmo+maule+valley+chile/2010"></a><a href="http://www.gastrotraveling.com/wp-content/uploads/2016/10/DeMartino-e1476455378738-706x1024.jpg" target="_blank"><img width="337" height="488" class="align-left" style="width:239px;height:362px;" src="http://www.gastrotraveling.com/wp-content/uploads/2016/10/DeMartino-e1476455378738-706x1024.jpg?width=337" alt="DeMartino-e1476455378738-706x1024.jpg?width=337" /></a><span class="font-size-3"><br /> <strong>Erasmo Unfiltered Red Wine, 2010 Maule Valley</strong></span> <span class="font-size-3">Very distinct deep berry undertones refines the tannins exposing a delicate peppery tinge that then mellows out to eucalyptus and plum with caramelized vanilla spice on the nose. Rich on the palate with a long lasting melange of spicy blackberries and plum, a bright clean flavor bursts forth across the mouth making for an astringent finish.</span></p><p><span class="font-size-3"><a href="http://www.wine-searcher.com/find/de+martino+estate+cab+sauv+maipo+valley+chile/2014"><b><br /> De Martino Estate Organic Cabernet Sauvignon, 2014 Maipo Valley</b></a> Some real punchy juice hailing from De Martino estate in Jola de Maipo situated on a dried up river bed due to earthquakes over a century ago that redirected the River Maipo to its current flow several miles away. Intense ruby red in color, the nose is bursting with red and black fruit aromas with a palate that's balanced, smooth, and full of character. Elegant and fruity with mellow tannins, a slight yeastiness, and a durable acidity holds its own with strong cheeses and chocolates.</span></p><p><span class="font-size-3"><b><a href="http://www.wine-searcher.com/find/casa+silva+los+lingue+cab+sauv+colchagua+valley+chile/2014"><br /> Casa Silva Los Lingues Cabernet Sauvignon, 2014 Colchagua Valley</a></b> From a fifth-generation estate winery in the Colchagua Valley, this wine initially exudes brambleberry that comes on strong but then mellows out into spiced plum with hints of cherry. Tannins are aggressive but not overpowering giving it the vigor of a younger wine that seems to have plenty of potential for aging. Enough commanding astringency to power through steaks, BBQ, and divine chocolate pairings. Overall, a well balanced and refined high octane palate pleaser.</span></p><p> </p><blockquote><em><br /> Photos: Steve Mirsky, winesofchili.org. Coverage made possible by participating in a sponsored tasting.</em></blockquote></div>A Toast to Bento Gonçalves, Brazil's Wine Cityhttps://tripatini.com/profiles/blogs/bento-goncalves-brazil-wine2016-02-20T00:30:00.000Z2016-02-20T00:30:00.000ZIberostar Hotels & Resortshttps://tripatini.com/members/IberostarHotelsResorts<div><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;"><a href="http://passportto.iberostar.com/wp-content/uploads/2014/04/BRA_Bento-Gonc%CC%A7alves_2.jpg" target="_blank"><img class="align-center" src="http://passportto.iberostar.com/wp-content/uploads/2014/04/BRA_Bento-Gonc%CC%A7alves_2.jpg" alt="BRA_Bento-Gonc%CC%A7alves_2.jpg" /></a><br /> Bento Gonçalves</b><span class="Apple-converted-space"> </span>is a slice of Italy in Brazil's far south. It's not overly well known outside of the country but a highly-regarded destination among Brazilians, who consider it a first-class tourist destination. This is because this city in <strong>Rio Grande do Sul</strong> state is one of the most beautiful and important in the<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">Serra Gaucha</b><span class="Apple-converted-space"> </span>mountain range, due to its landscapes full of vineyards and the expansive nature which make this place a most welcoming destination.</p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><a href="{{#staticFileLink}}9296611261,original{{/staticFileLink}}"><img width="450" src="{{#staticFileLink}}9296611261,original{{/staticFileLink}}" class="align-center" alt="9296611261?profile=original" /></a></p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><br />As you enter the city you will find a 17-meter portico in reference to the world of wine. Bento Gonçalves has many sites to visit, such as churches (like Cristo Rei, above), squares and monuments. Here are three of the most interesting: </p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">The Strapazzon Winery</b></p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;">A completely irregular stone house from approximately 1878, it has the characteristics of stone houses of first-generation immigrants and was adapted for this winery, where wines are produced and stored, after the construction of the new stonework residence closer to the road.</p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">The Sheep House</b></p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;">A wooden mansion constructed in 1917, it's been restored by the current owners to accommodate the Sheep House, where you can sample cheeses, yogurts, sweets and other dairy products. Part of the attraction is the sheepdog demonstration as they herd the flock of sheep. A real experience!</p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;"><b style="font-family:inherit;font-weight:bold;">The House of Yerba Maté</b></p><p style="font:14px/23.63px 'Noto Serif', serif;margin:0px 0px 1.14em;color:#444444;text-transform:none;text-indent:0px;letter-spacing:normal;word-spacing:0px;white-space:normal;background-color:#ffffff;">Built in an old windmill, the house seems like the starting point of a fairytale. They will demonstrate the traditional production process of mate, and the owners, the Ferrari family, will explain the whole classic preparation ritual of mate gaucho and, of course, you will have the opportunity to sample this famous drink.</p><blockquote style="font:1.1em/1.6 'Playfair Display', serif;margin:0px 1em 25px;padding:2em 0px 0px;border:;text-align:center;color:#101010;text-transform:none;text-indent:0px;letter-spacing:normal;overflow:hidden;word-spacing:0px;white-space:normal;background-color:#ffffff;"><p style="margin:0px;"> </p><p style="margin:0px;"><i>“<b style="font-family:inherit;font-weight:bold;">Brazil</b><span class="Apple-converted-space"> </span>conceals<span class="Apple-converted-space"> </span><b style="font-family:inherit;font-weight:bold;">a world of endless natural and cultural treasures</b><span class="Apple-converted-space"> </span>that are waiting to be discovered. The</i><span class="Apple-converted-space"> </span><a style="color:#a57a50;text-decoration:none;background-color:transparent;" href="http://www.iberostar.com/hoteles/brasil"><b style="font-family:inherit;font-weight:bold;"><i>IBEROSTAR Hotels & Resorts in Brazil</i></b></a><span class="Apple-converted-space"> </span><i>offer the utmost comfort and most complete services so that entire families can enjoy their stay in Brazil to the full.”</i></p></blockquote><p><br /> <br /> <br /> <br /> <br /> <span class="font-size-1"><em>from our blog <a href="http://passportto.iberostar.com" target="_blank">Passport To...</a></em></span></p><p></p><p></p></div>Oh, Là Là! Bordeaux by River Cruisehttps://tripatini.com/profiles/blogs/bordeaux-france-river-cruise2016-02-03T16:12:38.000Z2016-02-03T16:12:38.000ZLinda Milkshttps://tripatini.com/members/LindaMilks<div><p><a href="{{#staticFileLink}}9009041860,original{{/staticFileLink}}"><img width="281" src="{{#staticFileLink}}9009041860,original{{/staticFileLink}}" class="align-center" alt="9009041860?profile=original" /></a><br /> <strong>Grand Cru</strong>, <strong>Medoc</strong>, <strong>St Émilion</strong>, <strong>Bordeaux Left and Right Banks</strong> - all terms of which I was aware, but wanted much more information. That’s the beauty of a river cruise with wine as its main topic (and the wine isn’t bad either, to put it mildly!). We were about to embark on an eight-day <a href="http://uniworld.com/en/cruises/europe/bordeaux-vineyards-and-chateaux/2016" target="_blank"><strong>UniWorld</strong> boutique wine river cruise along the Garonne River</a> - an area settled by ancient Romans and once ruled by the English, but every bit a French region.<br /> <br /> <br /> <a href="{{#staticFileLink}}9009041882,original{{/staticFileLink}}"><img width="281" src="{{#staticFileLink}}9009041882,original{{/staticFileLink}}" class="align-left" alt="9009041882?profile=original" /></a>Each evening of the cruise started by imbibing in the "cocktail of the day," followed by all 108 passengers choosing from several appetizers, main courses, and desserts, all spectacularly plated. We experienced gastronomic delights each meal of this cruise. Specialties of southwestern France such as duck confit, oysters, and caviar d’Aquitaine, were carefully prepared by <strong>Michelin</strong>-two-star chef <strong>Philippe Etchebest</strong>. Oh, did I mention that lunch and dinner were accompanied by both a red and a white local Bordeaux wine.</p><p><br /> Dinner was followed by music and dancing. Little did we know this evening of dancing (to music by Uniworld’s own traveling musician) and partying would set the stage for the rest of the trip. We met what we fondly referred to as the “Alabama contingency,” comprised of five couples who had cruised together before and who welcomed us into their group. As many of you know, those Southerners love to party and dance, and we were not to be outdone.<a href="{{#staticFileLink}}9009041882,original{{/staticFileLink}}"><br /></a> <br /> <br /> <img width="222" src="{{#staticFileLink}}9296610462,original{{/staticFileLink}}" class="align-right" alt="9296610462?profile=original" />Each day after breakfast (including cheeses, pastries, cappuccinos, prepared-to-order omelets, and even two types of bacon—soft or crispy) we divided into three buses and set off for events designed to envelop us in the culture of the area.<br /> <br /> One of the highlights was an artisanal lunch and wine pairing at <strong>Château D’Arche</strong> near <strong>Cadillac</strong> in the <strong>Sauternes</strong> region where we learned the wine must have good levels of <strong>botrytis</strong>, the "noble rot" which causes the grapes to be partially raisined to bring out sweetness.<br /> <br /> Our lunch began with ribbons of smoked salmon with a creamy center, elegantly presented alongside a <strong>Château La Bouade 2010</strong>, a pale golden wine with acidity and flavors of honey and peach.<br /> <br /> Caramelized hen with mushroom pastry and asparagus tips arrived with <strong>Château Filhot Sauternes</strong>. Its concentrated flavor and nicely balanced acidity enhanced the musty and gamey flavors of this course.<br /> <br /> Most Americans think of Sauternes as paired just with desserts, but this tasting provided much conversation about how well they pair with all courses.</p><p><a href="{{#staticFileLink}}9009042300,original{{/staticFileLink}}"><img width="216" src="{{#staticFileLink}}9009042300,original{{/staticFileLink}}" class="align-left" alt="9009042300?profile=original" /></a>The following day, our trip found us in one of the prettiest of Bordeaux's wine towns, <strong>Libourne</strong>, perched atop the steep limestone slopes where many of the region's finest vineyards are situated. First stop was <strong>Saint-Émilion Church</strong>, the underground hermitage and monolithic church (carved out of one piece of stone in the hillside<br /> <br /> Down steps from the market square lies the hermitage. This is the cave where teenage Émilion fled the notoriety that accompanied miracles he had performed in Brittany.</p><p>Our next stop was the Premier Grand Cru estate, Chateau Franc Mayne. We sampled the Grand Cru Classe 2011. The predominant grape varietal here is Merlot. This wine displayed medium tannins and was soft and rich on our palates.<br /> <br /> The Saint-Emilion area is on the Right Bank of the Gironde River and known for <strong>Merlots</strong>. The limestone and clay soil adds to the wine’s minerality and soft tannins.<br /> <br /> On another picturesque trip, we ventured to <strong>Bergerac</strong> (yes, as in <em><strong>Cyrano de Bergerac</strong></em>). As we walked the cobbled streets and admired the square displaying a sculpture of Bergerac, we noticed the picture-perfect bed and breakfasts surrounding the square. Bergerac’s love story sets the perfect location for these inns. </p><p><a href="{{#staticFileLink}}9009042661,original{{/staticFileLink}}"><img width="170" src="{{#staticFileLink}}9009042661,original{{/staticFileLink}}" class="align-right" alt="9009042661?profile=original" /></a></p><p> </p><p><a href="{{#staticFileLink}}9009042674,original{{/staticFileLink}}"><img width="183" src="{{#staticFileLink}}9009042674,original{{/staticFileLink}}" class="align-left" alt="9009042674?profile=original" /></a>We wandered the cobblestone streets amongst the wine and foie gras shops, ending up at a farmers' market replete with seasonal vegetables, fish, and - to our delight - a stand where we were treated to duck pate and foie gras. What a fun experience!<br /> <br /> Next stop: <strong>Château de Monbazillac</strong>, built in 1550, with turrets, a moat, and battlements. Rows of the “liquid gold,” Monbazillac’s famous sweet wine, reside at this château. The views from outside stimulate imagination of days gone by when those in the château could gaze across the miles to protect themselves from invaders.<br /> <br /> Dinner that evening was served in the <strong>Blue Fox Café</strong> - such a treat! Our appetizer was a visually enticing array of tapas (below): an oyster, a pungent cheese with jam, tomatoes, and prosciutto with pickle. This was followed by succulent <strong>Beef Wellington</strong> cooked to perfection. Our dessert was four small taste treats—a chocolate tart, a chocolate-covered strawberry, a cream puff, and a Mai Tai shake. <em>Magnifique!<br /> <br /> <br /> <a href="{{#staticFileLink}}9009042700,original{{/staticFileLink}}"><img width="345" src="{{#staticFileLink}}9009042700,original{{/staticFileLink}}" class="align-center" alt="9009042700?profile=original" /></a><br /></em></p><p><a href="{{#staticFileLink}}9009043269,original{{/staticFileLink}}"><img width="175" src="{{#staticFileLink}}9009043269,original{{/staticFileLink}}" class="align-left" alt="9009043269?profile=original" /></a></p><p>After we boarded our bus the next day, we journeyed to the famed Médoc region. In 1855, when Napoleon III asked for a classification of the best wines of France to be labeled Grand Cru, 60 of the 61 total wines chosen were from the Medoc region (and my taste buds agreed.) As our bus took us along this storied road, we saw the châteaux of <strong>Margaux</strong>, <strong>Latour</strong>, and <strong>Mouton Rothschild</strong>. <br /> <br /> Fortune provided us an opportunity to visit the Grand Cru winery <strong>Château Lagrange</strong> of Médoc. We learned this region is known for its <strong>Cabernet Sauvignon</strong> because the rocky soil is perfect for this grape. <br /> <br /> As we arrived, the splendor of the château (below) amazed us - a swan on the front lawn, a garden of roses, and a lake out front. We knew we were in for a treat.<br /> <br /> Of course our visit wasn’t complete until we sampled a Grand Cru 2008 as well as a 2014 Bordeaux. These wines ooze aromas of plum and taste of dark fruits. Luscious! As our guide, Polène, would say, “<em>oh, là là!</em>" <br /></p><p><a href="{{#staticFileLink}}9009043286,original{{/staticFileLink}}"><img width="378" src="{{#staticFileLink}}9009043286,original{{/staticFileLink}}" class="align-center" alt="9009043286?profile=original" /></a></p><p></p><p>That evening, we embarked on a panoramic bus tour of Bordeaux. The city was awash with lights of many colors, displaying the intricate architecture of buildings, arches, cathedrals, Ferris wheels, and shopping alleys, as well as the <strong>Pont de Pierre</strong> bridge. Beautiful!<br /> <br /> <a href="{{#staticFileLink}}9296610663,original{{/staticFileLink}}"><img width="352" src="{{#staticFileLink}}9296610663,original{{/staticFileLink}}" class="align-center" alt="9296610663?profile=original" /></a><br /> <br /> Our last day was spent exploring <strong>UNESCO World Heritage Site</strong> Bordeaux, “<em>La Perle d’Aquitaine</em>.” We hopped on a tram headed to the heart of Bordeaux’s "Golden Triangle." Our first stop was the <strong>Church of St. Louis</strong>, its Gothic spires looming over the area. <br /> <br /> All of this sightseeing made us excited about our next stop at <strong>Pâtissier David</strong>. At this pastry shop we witnessed beautiful handmade chocolates - however, the highlight was when we sampled the lightest cream puffs imaginable.<br /> <br /> The next stop was <strong>Chocolaterie Saunion</strong>, home of chocolate decadence. The colors of the fruit glacee under domed stands visually wowed us, while the whimsical light fixtures amused us and the owner (below) charmed us so much that one of our group wanted to take him home.</p><p> </p><p><a href="{{#staticFileLink}}9009044468,original{{/staticFileLink}}"><img width="170" src="{{#staticFileLink}}9009044468,original{{/staticFileLink}}" class="align-center" alt="9009044468?profile=original" /></a></p><p><br /> Bordeaux, a truly elegant city, reminds me of a smaller and more easily accessible Paris. No wonder Bordeaux was chosen as the number-one destination by <em>European Best Destination 2015</em>.<br /> <br /> Our last night at the captain’s dinner was bittersweet. Our journey was coming to an end, but we reveled in the knowledge that we had the opportunity to explore the world-renowned Bordeaux wine region in all its glory aboard a first-class operation.<br /> <br /> However, the night was still young, and after yet another impressive dinner, we had time for some brandy, dancing, and the chance to talk to newly made friends about where we were going to travel on our next Uniworld cruise.<br /> <br /> Uniworld, we will be back!</p><p> <a href="{{#staticFileLink}}9009044661,original{{/staticFileLink}}"><img src="{{#staticFileLink}}9009044661,original{{/staticFileLink}}" class="align-center" width="381" height="214" alt="9009044661?profile=original" /></a></p><p></p><p><br /> <em>If you go: <a href="http://uniworld.com/en/cruises/europe/bordeaux-vineyards-and-chateaux/2016" target="_blank">http://uniworld.com/en/cruises/europe/bordeaux-vineyards-and-chateaux/2016</a> <a href="http://uniworld.com/en/cruises/europe/Bordeaux-Vineyards-and-Chateaux/2015"><br /></a></em></p><p></p><p></p><p></p></div>The Wine Artist: Collaborative Cooking & Wine Pairinghttps://tripatini.com/profiles/blogs/collaborative-cooking-wine-pairing-the-wine-artist2013-08-24T16:03:08.000Z2013-08-24T16:03:08.000ZKarsten Boonehttps://tripatini.com/members/KarstenBoone<div><p>“How much onion?” “It says about half.” “A half, a whole; onions are good for you. Let’s use the whole onion.” “It says a teaspoon of paprika.” “This looks like about a teaspoon.” And so it went. One of us chopped, one sautéed, another mixed. All the tools were there, all the ingredients ready to go. And so we created. The Wine Council made the perfect dishes to pair with some outstanding wines from the La Rochelle and Steven Kent Wineries. Three hours, six dishes, six wines. A truly great afternoon. </p><p></p><blockquote><p><strong>Three take-aways from the day</strong>: <a href="{{#staticFileLink}}9008783258,original{{/staticFileLink}}"><img width="100" class="align-right" src="{{#staticFileLink}}9008783258,original{{/staticFileLink}}" alt="9008783258?profile=original" /></a></p></blockquote><p> Make polenta with corn meal, not “polenta” (it’s the same thing and ½ the price)</p><p> Vary a recipe to capitalize on the wine’s flavors</p><p> Team cooking is fun</p><p style="text-align:left;"><a href="{{#staticFileLink}}9008782693,original{{/staticFileLink}}"><img width="116" height="139" class="align-center" src="{{#staticFileLink}}9008782693,original{{/staticFileLink}}" alt="9008782693?profile=original" /></a></p><p style="text-align:left;"><strong>It's Collaborative, But Guided</strong> </p><p style="text-align:left;">An artist’s palate must be precise, and MJ Hong’s is. A tasty collaborative dish unites a team, and paired with its perfect wine compliment, it excites. MJ Hong is the wine artist, and the Wine Artist, a Winery and Event Venue, is her creation. Located in an industrial park in Orange County’s Lake Forest, the venue is a Tuscan charmer from the first step. Half tables, half cooking stations; the Wine Artist welcomes about 1500 to 2000 cooking class and wine tasting participants annually. MJ offers classes in French, Mediterranean, Vegetarian, Chinese, and other cooking styles, primarily on a private event basis. Collaborative cooking, where each member contributes their own skills to a part of the dish, is a fun way to build a team. </p><p> </p><p><strong>Expert Wine Pairing</strong></p><p>After MJ welcomed us with her own green-apple Riesling sangria (see the recipe on the blog at <a href="http://www.thewineartist.com">www.thewineartist.com</a>), the Wine Council set to work and, in short order, prepared two dishes and enjoyed them with two 2010 La Rochelle Chardonnays, one from the Russian River, one from Anderson Valley, both $65.00. With the Arugula, Pear & Walnut salad, the Dutton Ranch from the Russian River was creamy, buttery, with hints of vanilla. The wine’s pear aroma matched the salad’s pears to a tee. The Anderson Valley Chardonnay was slightly, only slightly, oaky, with melon on the nose. Creamy, with citrus acidity, this wine was perfect with the rich and creamy Lobster Bisque. </p><p><span class="font-size-1">Arugula, Pear & Walnut </span><span style="font-size:8pt;">Salad</span></p><p><a href="{{#staticFileLink}}9008784099,original{{/staticFileLink}}"><img width="161" height="92" class="align-right" src="{{#staticFileLink}}9008784099,original{{/staticFileLink}}" alt="9008784099?profile=original" /></a></p><p>The ricotta, gorgonzola & mushroom crostini (hint, brush oil on one side of the bread only, and you get crostini that is crispy on top, soft on bottom) was a melt in your mouth combination with a 2009 La Rochelle Pinot Noir from Carneros ($75). The wine is light, spicy, with berry fruits smoothly pronounced, and was a happy companion to the appetizer’s creamy cheeses and woodsy mushrooms. A sausage & mushroom topping to fried polenta matched its pepper to the pepper of the 2009 La Rochelle Pinot Noir from the Santa Lucia Highlands (($35). This pinot was heavier than the Carneros, and its extra bulk brought out the sweetness in the sausage. </p><p> <span class="font-size-1">MJ Hong in Action</span><a href="{{#staticFileLink}}9008783686,original{{/staticFileLink}}"><img width="121" height="107" class="align-center" src="{{#staticFileLink}}9008783686,original{{/staticFileLink}}" alt="9008783686?profile=original" /></a></p><p>Finally, we created stuffed eggplant with rice and the fresh garden taste of the eggplant was a perfect match for a 2010 Steven Kent Winery Merlot from the Livermore Valley ($50). The dish’s oregano, garlic, and pepper spices coaxed similar farm fresh tastes from the Merlot. Lamb skewers with tzatziki sauce (it takes perhaps 5 minutes to make tzatziki just the way you want it) was a sensational match up with the 2010 Steven Kent Winery Cabernet Franc ($50). MJ used mint rather than dill in the tzatziki, which brought out the mint in the wine. This cabernet franc was earthy, with floral aromas of sandalwood and pepper, and rose was among its complex flavors. </p><p>We completed the afternoon with MJ’s own berry mascarpone desert paired with the Wine Artist’s black raspberry late harvest merlot. </p><p>Each dish craftily elicited just the right flavors in their wines. Throughout, we tried switching the wines, and MJ Hong’s pairing expertise was immediately apparent every time. Paired as intended, the wines and their dishes dramatically benefited each other. Switch the wine, and while still good, the swooning tastes faded. </p><p><strong>Tasty Team Building</strong></p><p>The Wine Council members are all good cooks with considerable pairing expertise. To a soul, we were awed by MJ’s perfect pairings. The experience was fun, lively, and educational to boot. It would be a great way for strangers to come together, as MJ makes everyone feel at home, a guest at your own event. The dishes focus conversation, and served around the table, unite the group. In the week following, I have made each of the dishes again, and they are easy to do. Still, I could use a little help from my team deciding just how much of that good onion to have or halve. </p><p> </p><p> </p></div>Wines of the South of France's Gaillachttps://tripatini.com/profiles/blogs/gaillac-france-wine2015-11-22T20:00:00.000Z2015-11-22T20:00:00.000ZSteve Mirskyhttps://tripatini.com/members/SteveMirsky964<div><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2015/11/gaillac.jpg"><img class="aligncenter wp-image-5323" src="http://www.gastrotraveling.com/wp-content/uploads/2015/11/gaillac-1024x682.jpg" alt="gaillac" width="680" height="453" /></a></p><p></p><p><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3">With roots in Gaul (an ancient region of Western Europe encompassing northern Italy, France, Belgium, part of Germany, and southern Netherlands) more than 2,000 years ago, <a href="http://www.vins-gaillac.com/en/histoire">the Gaillac</a> is one of civilization's oldest wine-growing regions. Vines imported by Phoenicians in the 4th century B.C. still grow as ancient wild <em>vitis vinifera</em> in local forests, as well as cultivated in vineyards today. Situated on the Toulouse-Rodez highway, rail line, and the Tarn River, the <a href="http://www.tourisme-tarn.com/en/territoires/gaillac-walled-towns-and-vineyards/gaillac">Village of Gaillac</a> has been a wine transportation hub dating back to its vinicultural origins.<br /> <br /></span></p><p><a href="http://www.gastrotraveling.com/wp-content/uploads/2015/11/GaillacVineyards.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2015/11/GaillacVineyards-1024x693.jpg?width=483" width="483" class="align-right" alt="GaillacVineyards-1024x693.jpg?width=483" /></a></p><p></p><p><span lang="en" style="font-family:arial, helvetica, sans-serif;" class="font-size-3" xml:lang="en">Galliac vineyards still use growing techniques that preserve <em>terroir-</em>ensuring continued propagation of authentic grape varieties such as <em>Mauzac</em> and <em>Braucol</em>.<br /> <br /></span> <span style="font-family:arial, helvetica, sans-serif;font-size:12pt;">Authenticity also drives production particularly when making sparkling wines using the </span><a href="http://www.foodtourist.com/ftguide/Content/I3975.htm" style="font-family:arial, helvetica, sans-serif;font-size:12pt;"><em>méthode ancestrale</em></a> <span style="font-family:arial, helvetica, sans-serif;font-size:12pt;">which predates</span> <em style="font-family:arial, helvetica, sans-serif;font-size:12pt;">méthode champenoise</em> <span style="font-family:arial, helvetica, sans-serif;font-size:12pt;">(the champagne method). This involves bottling before alcoholic fermentation is complete capturing naturally occurring effervescence. Residual sugars are also free to unfold bottle-by-bottle, determining whether they develop into a dry, semi-dry, or sweet.</span></p><p></p><p></p><p><span lang="en" style="font-family:arial, helvetica, sans-serif;" class="font-size-3" xml:lang="en">The <a href="http://www.vins-gaillac.com/en/vins">Gaillac's Primeur reds</a> are made from whole bunches of hand harvested, fully ripe Gamay grapes with stems intact and placed into airtight vats or tanks for carbonic maceration. Quickly filled with carbon dioxide, the wines' intracellular fermentation lasts about four to five days before a short aging similar to Beaujulais, yielding a classic red fruity flavor unimpeded by tannic undertones.</span></p><p></p><p><span lang="en" style="font-family:arial, helvetica, sans-serif;" class="font-size-3" xml:lang="en">You're sure to get some heavenly tastings popping the cork on these <a href="http://www.snooth.com/wines/gaillac/">readily accessible vintages.</a></span></p><p> </p><p><span lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2015/11/GaillacWineLineup.jpg"><img class="aligncenter size-full wp-image-5322" src="http://www.gastrotraveling.com/wp-content/uploads/2015/11/GaillacWineLineup.jpg" alt="GaillacWineLineup" width="656" height="492" /></a><br /></span></p><p></p><p><span lang="en" style="font-family:arial, helvetica, sans-serif;" class="font-size-3" xml:lang="en">But to really understand what you're tasting, you need to visit and explore the Gaillac region's vineyards, clustered along the banks of the Tarn River as well as extending from the medieval city of Cordes-sur-Ciel 25 miles south to Graulhet.</span></p><p></p><p><span lang="en" xml:lang="en"><a href="http://www.gastrotraveling.com/wp-content/uploads/2015/11/MaisondesVins.jpg" target="_blank"><img src="http://www.gastrotraveling.com/wp-content/uploads/2015/11/MaisondesVins.jpg?width=618" width="618" class="align-center" alt="MaisondesVins.jpg?width=618" /></a></span></p><p></p><p><span lang="en" style="font-family:arial, helvetica, sans-serif;" class="font-size-3" xml:lang="en">A great starting point is the <strong>Maison des Vins</strong> (wine house) of Gaillac inside <a href="http://www.tourisme-tarn.com/fr/organiser/patrimoine-culturel/site-et-monument-historiques-abbaye/abbaye-saint-michel">Saint-Michel Abbey</a>. Here you can sample and learn about the region's more than 100 different varietals, helping you select <a href="http://www.vins-gaillac.com/en/oenotourisme">wine routes that best match your palate</a>. In the same building, <a href="http://www.tourismedeterroir.fr/">Tourisme de Terroir</a> partners with over 140 area restaurants, guestrooms, and hotels helping you coordinate your itinerary around your favorite vineyards. <br /> <br /> Additional explorations can include the four villages of <strong>Puycelsi</strong>, <strong>Castelnau-de-Montmiral</strong>, <strong>Monestiés</strong>, and <strong>Lautrec</strong>, ranked among the <a href="http://www.france-beautiful-villages.org/en">Plus Beaux Villages de France</a>. The <strong>Pays des Bastides</strong> in the Gaillac's southwest features <strong>UNESCO World Heritage</strong> fortified medieval villages near Albi, built with exquisitely designed red brick and stone.</span></p><p></p><p></p><blockquote><span style="font-family:arial, helvetica, sans-serif;" class="font-size-3"><em>Photos: southwestfrancewines.com, vins-gaillac.com, & Steve Mirsky. Coverage made possible by participating in a sponsored tasting.</em></span></blockquote><p><br /> <span style="font-family:arial, helvetica, sans-serif;" class="font-size-3"> </span></p><p> </p><p> </p></div>