Emygrante

"Oh, Dear! You are easily amused by anything!"

[emiliamarinig]

How many different Carrot Soup recipes are out there? One per cook, I’d say. Or 19,100,000 results says Google!

Personally, I change recipe often, well actually every time, adding different ingredients to the same base, a purée, made of carrots and lentils.

As day are getting shorter and the air cooler, hopelessly clinging on Summer, tonight’s soup was pimped-up with Ginger, Turmeric and Paprika: soothing, warming and uplifting, it was even more comforting when I added a pinch of Coconut Flakes.

It coloured the sky Orange, like one last Summer #sunset.

[emiliamarinig]

Winepedia: Winemakers to the Rescue #02

Timorasso (originally published on: www.enoteca.nl)

The white grape variety Timorasso, also known as Morasso, Timoraccio or Timuassa, is an ancient, indigenous variety, from Colli Tortonesi, the area around Tortona in South East Piemonte. Once, one of the most cultivated grapes in this region, was used both for making wine and for the table. But when after the phylloxera epidemy, vineyards were being replanted, the more productive Cortese and the commercial champion Chardonnay found greater favour among growers, putting Timorasso at the brink of extinction. The agricultural census of 2000 showed a total planting in Italy of only 20 ha. (49 acres). We have to thank stubborn, visionary producers like Walter Massa, if Timorasso is knocking spots off the lean Cortese and the soft and simple Arneis, nowadays a prime feature of the quality offer of the Tortona region.

Timorasso is often found in blends under the D.O.C. Colli Tortonesi and Monferrato Bianco, its production spreading across the provinces of Alessandria and Asti, but their most sincere advocates are demanding the introduction of a Timorasso D.O.C. in order to protect and promote the best features of this variety that to the most trained palates resemble a mix of Chablis & Savennieres on the accounts of its high acidity, creaminess and rich extract.

The gentle climate of the region, the variation in the daily temperature range, the calcareous soil, striped with clayey layers, all provide very favourable conditions for the cultivation of this low yielding, early-mid ripening grape: its small but sugar-rich berries have a thick skin, bearing a wide palette of aromas and structure!

It does well in a variety of styles from the zesty crispness of the un-oaked, steel-tank sort to the complexity of those richer lees-aged types; from still to sparkling it also carries well the bruised apple, oxidative style of some natural winemaking.

The nose inviting sweet minerality, can include flavors like candied fruit, spiced and honeyed, but can surprise with more bitterly notes of mountain herbs and green tea notes. The palate is generally full of flavors, sustained by a consistent acidity, that drags into a lingeringly elegance, with a gently floral finish.

According to the winemaking style, it can be consumed young or let grow patiently in its bottle for another couple of decades.

[emiliamarinig]

#Bethnalgreen #railway station has dome of the #bestview over The City of #London! #emygrante #urbanloveaffair #eastender

[emiliamarinig]

Winepedia: Winemakers to the Rescue #01

When you think about Venice, surely your first associations will be the canals, the noble facades of its ‘Palazzi,’ the pigeons in San Marco Square or the signature gondolas. But, vineyards and grapes? To your surprise, in perhaps a remote past, vineyards could be found even within the San Marco quarter!  Dorona di Venezia is the local white grape variety, indigenous to the Venetian lagoon, where it used to be almost exclusively cultivated as a table grape. The name Dorona derives from the Italian "d’oro" that means "golden" in English, which refers to the intense color of the berries at harvest; other names include"Dorona Veneziana" and "Uvad’Oro". For a long time, it has been linked and mistaken with Garganega, but more recent DNA analysis rebut this theory: this seems to contradict also the widespread belief that this grape has been around since the fifteenth century, due to this frequent confusion with the indeed old Garganega. The grape is mid ripening but well suited to late harvesting or drying, its natural resistance to fungal diseases being a plus in this humid region. Currently, there is only one active producer, on Mazzorbo, one of the smaller Islands of the Venetian lagoon, where soil makes up only the 8% of the total area. A unique vineyard of 0,8ha is grown in a walled courtyard, where the vine is blessed by the fertility of the soil but at the same time challenged by the continuos threat of salt and high water.  Mazzorbo was the place where the original settlers of Venice first resided. Back in the day, they farmed the Island and abundantly grew Dorona grapes for daily consumption. Gradually the island lost its appeal and when most of its inhabitants packed up their belongings and left to relocate to Venice’s main island, the Dorona vines were left to whither and die. In 1966, the water level reached one of its highest levels, ever, 194cm, and remained for 22 hours above 110 cm causing the destruction of almost all the vineyards on the islands. In 2002 after many efforts, researches and investments, the Bisol family, internationally acclaimed for their Prosecco, managed to track down small amounts of Dorona vines, around 80 plants, clone them, and graft a part onto new rootstock, shaping up a proper, modern vineyard.  This is the happy ending of the story of ‘Venissa,’a truly unique wine of which only around 4.000 bottles are produced, made from another Italian autochthonous grape once on the verge of disappearance.

[emiliamarinig]

Winepedia - Italian appellations explained. Episode 03: Colli Orientali del Friuli D.O.C.

(this is a special one for me, it’s about my hometown!)

The Colli Orientali del Friuli is a Denominazione di origine controllata (D.O.C.) located in the Italian region of Friuli Venezia Giulia, in the north-eastern corner of the country, bordering with Austria and Slovenia to the north and east, respectively.

The D.O.C. is located in the province of Udine and is sub-divided into three main sections: Ramandolo/ Faeds in the north, Cividale/ Prepotto in the middle and Corno di Rosazzo in the South. 

The climate and soil is very similar to the neighboring D.O.C. of Collio Goriziano and the two regions share many winemaking similarities as well. The appellation also includes within its boundaries the three Denominazione di Origine Controllata e Garantita (D.O.C.G.) of the Friuli-Venezia Giulia: Ramandolo and the special wine of Colli Orientali del Friuli Picolit and the newly introduced Rosazzo D.O.C.G.

The most significant mountains in this area are the Julian Alps, hence the Giulia appendix in the region's name. To the south lies the Gulf of Trieste and the northern tip of the Adriatic Sea. The northern part of the region is mountainous and gradually gives way to flatter terrain and plains, southward toward the sea. 

From time immemorial, Friuli Venezia Giulia has been a region of transit, connecting the lands beyond the Alps and the ports on the Adriatic: its unique geographical position proved to be a meeting point where different worlds and traditions, from ancient Judaism to the Roman culture, from the Eastern, Germanic and Slavic components to Byzantine and Venetian influences, clashed, overlapped and came to coexist side by side, the evidence of which is still visible in many places of historical interest all around the Region.

(Cividale del Friuli)

(details of the decor in the Tempietto Longobardo)

The most relevant site within Colli Orientali is Cividale del Friuli (the Roman Forum Iulii from which the name Friuli comes from): founded by Julio Cesar himself, it was established as a prominent center of the Roman empire and, later, of Christianity. In 568 a.d. it was conquered by the Lombards to become the capital of their first dukedom in Italy, and for this reason it is now featured on the UNESCO HERITAGE SITES list. 

However, the whole territory is plunged in history and was of a particular strategic importance during and after the First World War when the region was a main theatre of operations and suffered serious damage and loss of lives. Conflicts regarding borders sprung back after the Second World War and the autonomous Region of Friuli Venezia Giulia took the current shape only in 1975 when the Treaty of Osimo was finally rectified: the reasons for this "constitutional delay" derive from the region’s "diversity" – the different historical, ethnic, and linguistic components that go to make up this area.

In terms of Terroir: 

The Colli Orientali - meaning Eastern Hills - form a perfect arch with altitudes ranging between 100 mt to 400 mt a.s.l., whose profiles has been shaped over the centuries by generations of vine growers. To remark the relationship between viticulture and this gentle landscape, the names of Friuli vineyards and wine estates often include the word ronco (plural ronchi), which is the Friulian word for "terraced hillside”. In clear days, from Rocca Bernarda, one of the best observation points, the visitors’ gaze runs along terraces covered with vines and then sweeps in the distance from the mountain peaks to the sparkling horizon of sea: in ancient times (35 to 55 million years ago) the Friuli lowland was all covered by the sea, and the coastline almost reached the present-day Julian Alps. At the bottom of this ancient lagoon, over the millennia, a slow sedimentation process gave rise to substantial formations, which, when the sea withdrew, emerged from the waters.Today, this complex, stratified, mineral-rich soil is known as 'Ponca' in the Friulano dialect, but in more official, geological circles it is refereed to as flysch, a rock type formed by repeated sedimentary cycles, resulting here in alternating layers of marl (calcareous clay) and sandstone.  

(a closer look at Ponca)

Backed by the Julian Alps with the Adriatic sea in front, these hills arean ideal context for vine growing: vines are sheltered from the cold northern currents and enjoy constant and benign breezes. The microclimate is distinguished by warm days and chilly nights that allows the vines to bask in bright sunshine without overheating, allowing the grapes to develop full phenolic complexity and aromatic depth before their sugar levels peak. In summertime, the average temperature is around 23°C, with rainfall averaging 1,530 mm. Harvest normally takes place in September. Higher planting densities, older vines, lower yields and the favorable climate contribute to a greater flavor concentration and higher-quality wines. 

Winemaking: 

The winemaking history of the Friuli-Venezia Giulia has been strongly influenced by its history and geo-politics: during the Middle Ages, travelers stopping in this area, on the trade routes from Byzantium to Venice, brought grapevines from Macedonia and Anatolia; under the Habsburg reign, the French grape varieties were introduced and are still widely cultivated, while the German influence encouraged the production of crispy, aromatic white-wines that are often associated with this wine region. Prior to the phylloxera epidemic over 350 grape varieties were grown in the region, now the count is down to over 30, and while white wine dominates Friuli wine production, nearly 40% of the production is red with Merlot being the leading red wine grape. Sparkling wines, generally made in the Charmat method, have started to emerge alongside the still wines, and the region is responsible for a large quantity of Prosecco DOC wine every year.

Proud of this diversity, the wine production of Colli Orientali results in a mosaic of indigenous varieties, as well as international grapes such as Sauvignon, Pinot Grigio, Chardonnay, Pinot Noir, Cabernet and Merlot.

(a friulano grape)

Leading the pack are four white varieties, very much traditional and local: 

- Friulano: the most important and popular variety producing crisp, floral wines that develop notes of nuts and fennel as it ages. It's the perfect wine to be enjoyed by the glass, so versatile it also pairs with many foods, traditionally with the classic foods of the area like prosciutto di San Daniele and Frico. Formerly known as Tocai, now it is simply called Friulano, due to the European Union decision, back in 2006, to ban names that have some similarity or association with the Hungarian wine Tokaji. 

- Ribolla Gialla: appreciated for it pronounced acidity, this grape was primarily used as a blending component until winemakers started to apply techniques such as malolactic fermentation, to produce softer, more buttery wines that still retain the crisp, lemon edge of the grape. 

- Verduzzo: Wines made from Verduzzo have peach and nutty flavors in their youth but develop more honeyed flavors as the wine ages. The high acidity of the grape works well in sweet production and, like in Ramandolo sub-appellation, it is often dried to make a passito wine. 

- Picolit: The name comes from piccolo, or small, due to the fact that this grape has very low yields. The vineyards are notoriously infertile due to grape diseases and mutations which cause the vine to lose its flowers and grape clusters. In most years, less than half of a vineyard Picolit crop will survive and be able to make wine: the honey-ed dessert wine that it can produce is often in high demand because of its restricted supply, continuously challenging the growers to make it an economically viable investment. The grapes are characterized by a nice balance of sugar and acidity. Both passito and late harvest styles are produced. Grapes for the passito wines are harvested in mid-October, then dried on straw mats before pressing. Late harvest grapes are picked several weeks later, allowing the grapes to raising on the wine. The wine is fermented, then aged in oak barrles. The result is a well-balanced dessert wine with soft floral aromas, and stone fruit flavors.

(Healthy Grapes of Picolit: berries are removed or lost due to grape disease and mutations.)

The red wines include varietal forms of Merlot, Cabernet franc and Cabernet Sauvignon as well as more interesting red wines made from the local grapes: 

- Pignolo: in Italian, the grape's name means "fussy" which does describe the viticultural profile of the grape which often produces low and uneven yields. The first recorded mention of the grape was in Abbot Giobatta Michieli's late 17th century book Bacchus in Friuli in which he described the grape making "excellent black wine". Today the grape is used to make rich, deep colored, full bodied wine that does well with some time in oak. Well made examples of the wine have good balance between the grape's acidity and tannins with flavor notes of plum and blackberry.

- Refosco: A slow ripener, this grape requires sufficient access to warmth and sunlight; it has, though, a good resistance to rot that can develop during autumn rains, frequent in this corner of Italy. It has found its proper terroir especially higher up on the hills, to produce deeply colored wines that tend to be full-bodied with high acidity levels and flavors of plum & almond notes.

- Schioppettino: meaning "gunshot" or "little crack”, its history is in the league of wine legends: nearly lost to extinction following the phylloxera epidemic, it was patiently sought out and replanted by a local vigneron, Ronchi di Cialla, in the 1970s. By this time, the variety was so long-forgotten that it was neither recognized nor permitted for use by Italian wine law. Only in 1978, after years of legal struggle, the variety was re-admitted in the official rules of production. In addition to thriving in the Cialla and Prepotto area, today it is a prominent planting throughout the Colli Orientali del Friuli D.O.C. appellation and it produces very aromatic, medium bodied wines with Rhône-like qualities of deep dark coloring with violet, raspberry and pepper notes.

 - Tazzelenghe: meaning “tongue cutter” in the local dialect, it produces a very tannic and fruity wine that mellows as it ages but maintains a good amount of its fruitiness.

The Appellation in details:

The Colli Orientali del Friuli DOC Wines Consortium was one of the first consortia to be set up in Italy in 1970 and had a fundamental role in supporting the drastic changes at a time when farmers born in the first half of the century handed over to their children. It was an era of pioneers like Mario Schioppetto who introduced modern techniques for making white wines, to quickly getting juice off the grape skins and taking extra measures to prevent oxidation. Ever since, the emphasis here in on the grape's pure fruitiness and acidity. To this extent, the whites still generally resemble the Alsatians and winemakers of the Loire Valley rather than their counterparts in Burgundy, Spain and other parts of Italy where oaking is often used to make whites, as well. Most of the local wines are made in varietal form, with the appellation requiring wines to be made with at least 85% of one grape, but distinguished blends are also made.The solid reputation of a quality, niche production wine region essentially depends on a select group of quality-conscious, small-scale winemakers. Today the Consortium has about 200 members, over ¾ of which are bottlers. Their vineyards (2,300 registered hectares) produce over 80,000 hectolitres of DOC wine, almost 30% of which is exported, mainly to European countries, Austria and Germany especially, but also increasingly to U.S.A. and Japan. 

The Colli Orientali del Friuli D.O.C. can be divided in three relevant sections: - the North: Ramandolo is home of the eponymous, much-respected sweet white wine made from Verduzzo grapes, so special to be also listed as one of the regional D.O.C.G. In the same area, in 5 communes only, there is also such a unique production of Refosco that is granted the specific appellation of Refosco di Faedis. 

- the Middle: almost halfway on the arch, Cialla is considered a CRU on its own, producing wines under the designations Cialla Bianco and Cialla Rosso, as well as sweet and off-dry wines. Nearby, Schioppetino di Prepotto is also a renown sub-appellation. The hills surrounding Cividale del Friuli are also relevant for wine production, especially in the towns of Spessa, Fornalis and Gagliano.

- The south: Corno di Rosazzo is the new site of the Consorzio, a legacy of the excellent producers of Gramogliano, Rocca Bernarda e Rosazzo. The Ribolla Gialla variety is thought to have originated in this area,  in the vineyards of the local Abbey over 1000 years ago, and still thrives there today. This last area is famed for its wines made in the off-dry (Rosazzo Pignolo) and sweet (Rosazzo Picolit) styles.In 2011, the appellation Rosazzo D.O.C.G. was introduced to identify, protect and promote white wines of higher quality and well defined characteristics made with a blend of Friulano, Sauvignon, Pinot Bianoc, Chardonnay and Ribolla Gialla. (look-up for its own disciplinare to get the full picture.) 

The dessert wines from the Picolit grape made in the passito style have also two dedicated D.O.C.G. appellations within the Colli Orientali del Friuli: - Colli Orientali del Friuli Picolit - Cialla D.O.C.G. - Colli Orientali del Friuli Picolit D.O.C.G. that encompasses most of the region.

Rules of Production of Colli Orientali del Friuli D.O.C.

Generally, to be labeled as Colli Orientali D.O.C. mono-varietal wines must be made with at least 85% of the following grapes: 

- white grapes: Chardonnay; Malvasia (da Malvasia istriana); Pinot bianco; Pinot grigio; Ribolla gialla; Riesling (da Riesling renano); Sauvignon; Tocai friulano; Traminer aromatico; Verduzzo friulano; 

- red grapes: Cabernet (da Cabernet franc e/o Cabernet sauvignon e/o Carmenere); Cabernet franc; Cabernet sauvignon; Merlot; Pignolo; Pinot nero; Refosco dal peduncolo rosso; Refosco nostrano; Schioppettino; Tazzelenghe; 

The more generic appellations Colli Orientali D.O.C. Rosso (=red), Bianco (=white), Dolce (=sweet) refers to blends made only using the above mentioned grapes.  Additionally for Dolce, also Picolit can be used for the blend. 

The vines should be planted with a minimum of 3,000 plants per ha, each plant yielding a maximum of 3,7kg per plant. 

Total maximum yield per hectar: 11 tons.

The whites: All white wines produced and bottled as D.O.C. need to respect the organoleptic characteristics listed in the rules of production. 

Minimum vol: 11%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 15 gr/l

The Reds: All red wines produced and bottled as D.O.C. need to respect the organoleptic characteristics listed in the rules of production. 

Minimum vol: 11%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 18 gr/l

The Sweets: 

Minimum vol: 12%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 18 gr/l

“Riserva" can be added to the label for wines that age at least 2 years from the 1st of November of the year of the harvest. The exception: Pignolo wines cannot be released anyway prior to 2 years aging..

The Cialla sub-appellation: 

A specific set of rules applies to the wines made in the delimited area of Cialla, using only the following grapes: Ribolla gialla; Verduzzo friulano; Refosco dal peduncolo rosso; Schioppettino.

- Yield for white grapes: 8,00 tons per ha, resulting in 56hl per ha. Maximum 2,7kg per plant. 

- Yield for red grapes is: 6,00 tons per ha, resulting in 42hl per ha. Maximum 2,00kg per plant

- “Riserva" can be added to the label for wines that age at least 4 years from the 1st of January following  the year of the harvest.

- Ribolla Gialla:

Minimum vol: 11%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 15 gr/l

- Verduzzo Friulano:

Minimum vol: 12%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 16 gr/l

- Cialla Bianco: 

Minimum vol: 12%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 15 gr/l

- Refosco dal Peduncolo Rosso/ Schioppetino/ Cialla Rosso:

Minimum vol: 12%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 18 gr/l

- The wines can only be released for sale, as follows:

Ribolla gialla (Ribolla)/ Bianco/ Red: April of the year following the harvestVerduzzo friulano 

(Verduzzo): January, 2years after the harvestRefosco dal peduncolo rosso 

(Refosco)/ Schioppettino: January 3years after the harvest

(ph. courtesy: wakawakawinereviews.com for Ronchi di Cialla)

The Rosazzo sub-appellation: 

A specific set of rules applies to the wines made in the delimited area of Rosazzo.The mono-varietals must be made using at least the 85% of the following grapes only: Ribolla gialla; Pignolo;

The Rosazzo Bianco (=white) and Rosazzo Rosso (=red) can be made blending any of the grapes listed in the general rules of production of Colli Orientali D.O.C. - Yield: 8,00 tons per ha, resulting in 56hl per ha. - minimum implant density: 3.500 plants per ha. Maximum 2,3kg per plant

- Ribolla Gialla/ Rosazzo Bianco:

Minimum vol: 12%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 15 gr/l

- Pignolo/ Rosazzo Rosso:

Minimum vol: 12%

Minimum Acidity: 4,0 gr/l

Minimum Extract: 18 gr/l

(the majesty Abbey in Rosazzo)

The Schioppettino di Prepotto sub-appellation: 

Only applies to wines produced within the municipality of Prepotto by using at least 85% of Schioppetino grapes from old vines, and at least 95% in case of recent implants. 

- Yield: 7,00 tons per ha, resulting in 49hl per ha. 

- minimum implant density: 4.500 plants per ha. Maximum 1,55kg per plant

Minimum vol: 12,5%

Minimum Acidity: 4,5 gr/l

Minimum Extract: 24 gr/l

The wine must be aged at least 12 months in barrels, and can be released for sale only in September, 2 years after the harvest. “Riserva" can be added to the label for wines that age at least till September, 4 years after the harvest.

sources: wikipedia.org; wine-searcher.com; refoscodifaedis.com; colliorientali.com; turismofvg.it;  

[emiliamarinig]

Winery Profile #2 “INSIDE THAT GLASS, IT’S ME” Nino Barraco, Marsala, Sicily.

I met Nino Barraco himself at Victualler, a casual, off-the-beaten-track winebar and shop in Wapping, a wine portfolio filled with little gems of Natural, Organic and Biodynamic wines. The Tasting event organized by the UK specialized distributor Tuttowines, called “The Sea in a Glass” and you’ll understand why  reading further, has attracted a mixed crowd of loyal patrons working/ living in the Docklands and Sicilian nostalgics!He is one of those characters that to me immediately inspire trust and warmth. Witty and outspoken, his shy looks are somehow deceiving, hiding a strong character and will that have made him a passionate advocate for better, more natural practices in agriculture and winemaking. Do not mistake him for an idealist, he’s actually pragmatic as only a farmer could be. Looking at the world around him through the lenses of his camera, and through the filter of his political studies, has strengthened his search for fairness, for uniqueness, not perfection. A perfect world, a perfect life, a perfect wine: soon all these images became static, “spotless" became synonymous of artificial, fake, meaningless. 10 years on, and this is still the philosophy behind his wines. 

The winery as we know it today, was founded by Nino and his wife Angela in 2004. The original 7 ha property, inherited by their families, has now grown to 10 ha, directly owned and managed in the area of Marsala, on the western coast of Sicily: the soil is predominantly sandy with some limestone and pebbles. The vines are between 10 and 40 years old and the majority are grown in an alberello (bush tree) trellis system.Marsala is, of course, most famous for the fortified wine, characterized by a rich, smoky flavor, much of which comes from the oxidation during aging. Amazingly and amusingly because its color is so unique, Pantone, nowadays the supreme authority on color listed it as the color of the year 2015!

But, how do you steer away from what’s traditionally associated with your terroir, while still making wines that speak of it? For a long time, winemaking in Sicily aimed to make quantity over quality. Producing large quantities translates in making a uniformed product, that averages all the single and peculiar characters for the sake of standard-dom and recognizability. “ Universal wine does not (= should not) exist! There is no wine that’s always the same and perfect for all occasions. Wine changes every year: it’s unpredictable as the nature that makes it. All the choices I make are about following nature”. So, there it is: our starting point. In practice, it translates in evaluating the peculiarities of the territory, and adapt viticulture to nature and not the other way round. First of all, the grapes grown are all indigenous, which guarantees compatibility with the soil, the microclimate and the natural environment, but also more resilience against unfavorable weather conditions.The whites grown are Catarratto, Zibibbo and Grillo; the reds include Nero D’Avola and Pignatello also known as Perricone.

Next it comes the need to re-think vineyard management, enhancing biodiversity and promoting those practices that will concur to a healthy plant. For example, changing the ratio between the leaves and the grapes, by doing basically the opposite of what happened here in recent generations: the practice of leaving more leaves on the vine, as well as green harvest, are necessary for a good acidity featuring in the wines. Due to the vineyards’ proximity to the sea, the high temperatures and the hot scirocco winds blowing from the North Africa desert, the risk otherwise is to make unbalanced wines that would taste flat in your glass.“There are no bad nor good vines, just a bad or good interpretation. If we all embrace this idea, we can subvert the obsolete concept of vineyards or terroirs that are commercially valuable”.And this is revolutionary! Without attaching too many labels to it, viniculture becomes inspired by low-interventionism, organic agriculture and all the long-lost good practices that help limiting or, as in this case, excluding the use of chemicals throughout the process.To sum-up: local varieties, low intervention, sensible vineyard management and single-vineyard wines. Is this all it takes to make wines representative of a certain identity?!“Almost” - Nino cheerfully replies - “ but in reality, the work of a farmer like me is a full-time commitment, and a risky business! It’s not an exact science, it’s more like: you have only one shot per year, no safety net, no second chances. And the feedback you have from wines is a long-term confirmation that the efforts you made back then, were positive."

Full time commitment for Nino means also carefully avoiding the intervention of external consultants or experts: Barraco jealously maintains a personal relationship with his land and the resulting wine, from the work in the vineyard to winemaking, from bottling to marketing. Currently 15.000 bottles are produced of five single-vineyard. Manually harvested, the grapes undergo a slow maceration in contact with the skins, 4 days for the whites, up to 2 weeks for the reds. The juices are pumped out manually by a vertical torchio, and the alcohlic fermentation follows spontaneously, in small, 25 hl, steel tanks, only triggered by the yeasts naturally found on the grape skins. Sulphites are added only, and in a very, very low quantity,  for stabilization. “All these techniques are put in practice according to the diverse character of each vintage" The Tasting List: 1. Vignammare 2013: Vignammare means vineyard on the sea, as this Grillo vineyard is located at less than 200 feet from the shore, in "contrada Corleo" in Petrosino. The color is a pale straw yellow, appearing slightly cloudy as the wine is unfiltered. The nose is complex, from flowery to fruity, reminding of both clementines to apricots. An early harvest guarantees good acidity, the proximity to the sea (See, we finally got there! The Sea in the Glass!) reflects in to a long lasting pure minerality.   2. Catarratto 2013: From the vineyard based in Abbadessa in Marsala, the grapes are left macerating on skins for four days. The result is a wine of an intense deep yellow with nose of yellow flowers, a zesty touch of oranges, gradually descending to deeper smokey notes. 3. Grillo 2012: From Rina Vecchia vineyard in Castelvetrano. The golden-yellow-turning-amber color derives from a 4days maceration in contact with the skins. It carries an aroma of candied lemon apricots and hazelnuts. Full in the mouth, still greatly balances acidity and minerality. 4. Zibibbo 2011: From a vineyard based in Casazze - Marsala, comes this interpretation of a dry Zibibbo. This non-aromatic grapes historically comes from Northern Africa, hence its other popular name of Moscato D’Alessandria, Egypt. The golden yellow wine, for me has the nose of Cassata, the rich Sicilian dessert: the first kicking in are the aromas of candied oranges and apricots, followed in the bitter aftertaste by richer notes of toasted nuts. 5. Rosammare: Rosammare literally means roses by the sea! This Rose’ by the sea is a wine made with Nero D'Avola in, ehm, a rose’ version from a vineyard based in Ceusa Marsala, very close to, ehm ehm, the sea.Bottled unfiltered and without added sulfites, it’s a super-Natural wine made to be enjoyed fresh, to better enjoy its lively character and acidity.

[emiliamarinig]

A Sunday to remember #tropicalmodernism. #Dindi the Flamingo took residency on the Terrace!

[emiliamarinig]

Easter lunch at Tropicalmodernism : inspired by Italian Regional Cuisine of Friuli Venezia Giulia, Marche and Abbruzzo:
- Scorpelle with eggs and asparagus
- babycorn with green mustard
- Pasta Al Forno (=oven baked Pasta) with Blue Cheese and Purple Broccoli 
- Agnello con Cacio e Ova (lamb cooked in egg and Parmigiano).
- Vanilla Ice Cream with Rhubarb and Strawberry sauce. Pair with: - Ferrari Perle' Millesime' 2007 - Garofoli, Podium Verdicchio dei Castelli di Jesi Classico Superiore 2011 - Rocca delle Macie Chianti Classico Riserva 2009

[emiliamarinig]

Ridi, ridi che la mamma ha fatto gli gnocchi! Be Merry, because Mamma made gnocchi!

The title says it all! The day Mamma makes gnocchi is one to cheer, a plate of this Italian classic never fails to put a smile on everyone’s face, from the most demanding trendy foodie, to the squeamish kid, to a grumpy grandmother.  These simple little dumplings made from potato, flour and egg are yet another Italian traditional clever way to combine what seem to be fairly ordinary ingredients and create something delicious and outstanding.

The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood,or from nocca (meaning knuckle).

Since Roman times, dumplings have been a feature of italian cuisine, possibly introduced from the Middle East by the legions deployed in those regions during the Eastward expansion of the Empire. Back then, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia's malloreddus (although these do not contain eggs). 

 The use of potato is a relatively recent innovation, occurring of course after the introduction of the potato to Europe in the 16th century. Different countries, not only Italy, have their own type of dumplings, to name a few the Hungarian-Jewish Shlishkas, the Kopytka in Poland, Bramborove Knedliky in Czech Republic, Spätzle in the german speaking world, Fellah Köftesi in the Anatolian cuisine..but the list could go on and on.

Potato Gnocchi are particularly popular where I am from, Friuli Venezia Giulia, the North-East corner of Italy, where different cultures overlap: our regional cooking is a composite result of these extraordinary mittleuropean geopolitics blending in Friulian peasant fare, sophisticated Venetian food and various influences from the Slavic and German cultures. Potatoes are a recurrent feature on our menus, widely used in soups and minestrone, or on the side of meaty main fares, and are present as ingredients in some of our most typical dishes like frittata or frico. There are country feasts intirely dedicated to the starchy tuber, and over 20 varieties are cultivated.

Globally, there are about 5,000 potato varieties: over 99% of the presently cultivated potatoes descended from varieties that originated in the lowlands of south-central Chile, and spread form here throughout the Americas. However, it has also become an essential crop in Europe (especially eastern and central Europe), where per capita production is still the highest in the world, while the most rapid recent expansion  has occurred in southern and eastern Asia. China is a world leader in potato production, and it is estimated that nearly a third of the world's potatoes were harvested in China and India.

So, before we start, the question is: which variety of potato is to be used for gnocchi?

Use 'old' floury potatoes, any starchy variety would do: just ask your grocery for a tip, they shouldn’t direct you to new or red potatoes, but toward Desiree, Russets or Kennebec.

For better results, allow the potatoes to sit for a couple of weeks in a cool, dark, dry place before using: if the potato has sprouted tiny eyes or full-blown stems and leaves, it means that the starch is beginning to convert to sugar, which happens when the veggie has been exposed to moisture or a humid environment. If the sprouted spud also has soft and wrinkly flesh, it's an indication that the potato has lost nutrients. So: do not use!

When storing potatoes, also avoid direct exposure to sunlight, to prevent the formation of solanine: if your potato skin looks too green, it might contain too high amounts of this toxin, that can cause unpleasant food poisoning.In general, potatoes are usually safe to eat as long as they're not soft; If they're still firm, go ahead, just peel away all the green parts and enjoy!

>> A Natural tip: you are the apple of my eye:

The Ethylene gas produced by apples prevents potatoes from sprouting, so put an apple with your potatoes for safer and longer storing.

Potatoes sorted, we are ready to get our hands dirty!This is what it takes to make gnocchi the way I've been taught: potatoes, flour and egg.

Not very exciting, you might think, but like real pasta made in the old-fashioned way, gnocchi have a texture and flavour made to absorb and complement other flavours.

I have recently had the opportunity to spend some time with my mum, back home, and learn from her the secrets to make the perfect gnocchi. We didn't use scales or other form of measurement, but worked out quantities and proportions, roughly, a occhio!

Let's say, we used one large potato for each person, 1 fresh egg to 4 potatoes, and that flour was gradually added to the mix till we reached a firm dough that could be still kneaded without breaking. It won't really make sense until you'll start working the ingredients with you bare hands.

First place the potatoes, with their skins on, in a suitably sized saucepan, almost cover with boiling water, add some salt, and cook until tender. Use a fork to pierce through a potato: if it goes in and out effortlessly, it's time to drain. Hold the potato in your hand with a tea cloth and quickly pare off the skin.

Back at my parents' home, we worked on a perfect marble kitchen plan, but if you can't or prefer not to, you can place the potatoes in a large bowl and, using a whisk, a fork or a potato smasher break the potatoes up, in small chunks.I had the privilege to use the potato masher that was given as wedding gift to my parents 52 years ago: I feel particularly attached to this tool, one day it will be mine, when my mum's hands will be too tired to use it. The thought of it brings already both tears to my eyes and a smile on my face.

Now, critical step: let the potatoes cool, it is really important!

Feel them with your hands from time to time to check the temperature and only when cold, add the egg. (Too warm and the egg loses its ability as a binding agent). Don't forget to add a pinch of salt.

Next, start adding the sifted flour to the potatoes and, using your hands, bring the mixture together. Then, knead the mixture lightly to a dough, feel its texture, you need to be able to work it without breaking it.

Transfer the mixture to a lightly floured surface, flour your hands and divide it into rolls of a sausage shape, approximately ½ inch (1 cm) in diameter, then cut it into pieces, neither too small or big, placing them on a tray or plate to rest.

To cook the gnocchi, firstly bring a large pan of salted water to a simmer, drop the gnocchi into the water and cook for about 3 minutes; when ready they will start to float to the surface. Use a draining spoon to transfer them to the serving dish.

We used some left over rabbit stew to make the sauce, but a classic would be to melt some butter over a gentle heat, add some sage leaves, allow the butter to froth while the sage leaves turn crisp – about 30 seconds – then spoon the butter mixture over the warm gnocchi. Sprinkle grated Parmesan over and serve.

And now: Ridi! Laugh, because when life is as easy as making gnocchi, you have just to be merry!

[emiliamarinig]

My Vegan Affair with Tofu

Say Cheeeeeeese..but NOT! 

Tofu, or bean curd, is a popular food derived from soya. It is made by curdling fresh soya milk, pressing it into a solid block and then cooling it – in much the same way traditional dairy cheese is made. 

 Like many soya foods, tofu originated in Han Dynasty China. Legend has it that it was discovered about 2000 years ago by a Chinese prince who accidentally curdled soy milk when he added nigari seaweed. Introduced into Japan in the eighth century, tofu was originally called okabe. Its modern name did not come into use until 1400. A staple ingredient in almost all Asian cuisines, its spread probably coincided with the spread of Buddhism because it is an important source of proteins for vegetarians. It reached Western nations in the 1960s when the interest in healthy eating started to arise. 

Tofu has a low calorie count and relatively large amounts of protein, is a good source of iron, calcium and magnesium and contains all eight essential amino acids and vitamin B1. More nutrition facts, based on 100gr serving, can be found at: http://nutritiondata.self.com/facts/legumes-and-legume-products/4467/2 

There are many claims about the health benefits of soya proteins and its derivates including: - help to lower levels of bad cholesterol (LDL). T - potentially reduce the risk of breast cancer thanks to their capacity of mimicking the action of of the female hormone oestrogen. - relieve symptoms during menopause - lower the risk of heart disease Researches have shown different results, so it is hard to confirm a strong correlation between the consumption of Tofu and any of the above mentioned benefits. Suffice to say that is lower calorie intake, high content of vegetable proteins and no cholesterol make it a good ingredient to use as part of a balance healthy diet.

(Beware: because it is made of soy, individuals allergic to legumes should not consume tofu!!!) 

Honestly, I love tofu for a much simpler reason: having very little flavor or smell on its own and thanks to its ability to absorb new flavors through spices and marinades ( soy sauce, chilis, sesame oil, etc), it can be prepared either in savory or sweet dishes, acting as a bland background for presenting the flavors of the other ingredients used. At the moment, my favorite combo is TOFU+CABBAGE+GINGER, to leave behind the long winter and embrace spring with a sprint! A easy stir-fry with soy sauce, it’s easy to make and can be pimped-up with mushroom (choose shitake to enhance the Asian vibe). Complement with noodles or rice on the side!

Featured recipe: Sesame noodles with tofu (from bbcgoodfood.com)

Nutrition per serving:    kcalories: 531 - proteins: 27g - carbs: 74g - fat: 17g -       saturates: 2g - fibre: 5g - sugar: 6g - salt: 3.35g

250g pack firm tofu, drained (we used Cauldron)

2 tbsp reduced-salt soy sauce, plus extra to serve (optional)

300g green veg (we used mange tout and halved bok choi)

1 garlic clove, sliced

small knob of ginger, peeled and shredded

300g pack straight-to-wok egg noodles (or use 2 sheets medium dried egg noodles and follow pack instructions)

1 tbsp sesame seed

1 tbsp sesame oil, plus extra to serve (optional) Method

Cut the tofu into 12 pieces and mix with 1 tbsp of soy sauce and 1 tsp of sesame oil. Heat the remaining oil in a wok, then stir-fry the vegetables, garlic and ginger for 2 mins until the vegetables are starting to wilt. Drizzle with 2 tbsp water, then stir-fry for another min.

Add the noodles, sesame seeds and soy sauce from the marinated tofu, then stir-fry for 2 mins. Now add the tofu, splash over the remaining soy sauce, then cover with a lid or baking sheet. Leave for 1 min so that the tofu heats through, then gently mix into the rest of the stir-fry.

Lift the noodles and tofu into bowls and splash over a little more soy sauce and sesame oil to serve, if you like.

[emiliamarinig]

The #pan_iberian cuisine of Jose' Pizarro.

[emiliamarinig]

A Taste of Spain

"Not the most original idea" I think to myself while entering Pizarro's in London's foodiliscious Bermondsey St. Immediately I recognize few faces among the people having dinner in the seated area at the back of the restaurant. #winesfromspain 2015 trade fair is on, and a little crowd of wine distributors, producers and #winelovers gathered here to pay homage to the Iberian gastronomic delights.  Jose' Pizarro is one of the most celebrated Spanish chefs in town, with a string of successful ventures under his belt: he owns two successful restaurants, and a third one is on the way in Broadgate Circus, he's a tv personality and his two books, Seasonal Spanish Food and Spanish Flavours, are a manifesto of modern Spanish cuisine, that relies on authentic seasonal flavors. Born in Estremadura, trained in Madrid, and blossomed in London, Jose' cuisine can be described as #Pan-Iberian, a wink here and there to the Basque Country, Galicia, Catalunia, Andalusia. 

Anyway, having eaten a few times before at Jose', the tapas bar and first brainchild of Mr Pizarro located just a couple of blocks away on the same street, I was expecting a similar lively and buzzing atmosphere and a great dining experience: hurry there now if you feel like being in one of those little tapas bars around the Boqueria market in Barcelona but cannot afford the trip. It's equally crowded, noisy and busy, the head swirling for the loudness, the tasting buds turned on by the rich flavors of one too many tapas. Expectations are met once we entered Pizarro, the restaurant, a modern space of 80 seats, long tables to share at the front, more discreet seating arranged at the back. The long counter/ open kitchen is a colourful tiled reminder of the Spanish pedigree! The place is busy, swarms of waiters circling around you with their orders, a team of chefs, busily engaged to create those delicacies we cannot wait to taste.

The wine list is quite comprehensive, though I would expect a few more options around the £25 mark, as Many Spanish wines deliver exceptional value in that price region. We picked a Txakoli 2014 from Bodega Gaintza a great winery in Getaria, with 25 ha of vineyards on the hills overlooking the Cantabric Sea. (http://gaintza.com/en/) 

As If the name Txakoli was not exotic enough for most of us, (it is more-or-less pronounced Chack-oh-lee) this Basque wine is a blend of three local grape varieties: Hondarrabi Zuri, Hondarrabi Beltza and Gros Manseng, surely not very popular outside the winelovers circuit. A delicate but brightening fizziness on the palate enhances the zesty fruitiness and mild herbal tones. Clean, with Good acidity and minerality, is a perfectly refreshing match to seafood, cured meats, and cheese, a tapas friendly wine with a low alcohol content. Sometimes, when choosing wines, I let the reasons of the heart prevail only to find out that they point me to the right direction anyway: few years ago, I had the luck and the pleasure to embark on a 2 months journey alone to the North of Spain, traveling from Victoria/Gasteiz to Santiago de La Compostela, and back, one of the greatest experiences of my life. An Unforgettable succession of landscapes, from mountains to the sea, from rugged hills to sadly beaches, where proud but hospitable people vigorously cling to great gastronomic traditions. Once wine is sorted, we take a look at the menu: both of us agree on sharing few dishes, from pica-pica portions to starters mainly: the Jamon Serrano is the star for me, not only because of the way it’s being served (see the pics), but for the combination of the salty beefy taste and the sweetness of the fat melting in your mouth. The duck salad with black olive dressing unfortunately did not stand up to the expectation: it was for us a bit too beasty, a too strong aftertaste for a starter. A Yes! to the stuffed squid with butifarra and jamon, a No! to the grilled octopus, too chewy and hard, perhaps a chunk too thick to deliver that softness we like in Pulpo a-la-Galiega. 

 The recipe to steal was the Green balls skewers of Spinach, tofu, chickpeas with raisin and pine nuts sauce! I am so inspired by this dish that I'll try to replicate it at home at the next vegan dinner. 

At the end, the two of us leave with a plan to visit Spain very soon on a gastronomic quest (thanks for inspiring us, Jose’) with smelly clothes and a bill of £100, that the excellent Txakoli helped to wash down the throat (that’s the downside of an open kitchen). A special mention goes to the friendly yet attentive staff that contribute to the good atmosphere and altogether positive dining experience. (3.5 out of 5 stars for the sake of reviewing!) 

The day after I’m up for more of that flavorful Spanish taste! The annual Wines from Spain Trade Fair is hosted at Tobacco Dock, what a location! Over 1300 wines to try, including new vintage releases, the great classics of Rioja, the refreshing whites of the North and the succulent reds of the South. I am naturally attracted by the free pour tasting of Spain lesser know grape varieties, held in a separate room from the main event.. now, guess whom I met on the way in? Mr Jose’ Pizarro himself, with his down to hearth attitude, the bright dark eye and welcoming smile: I truly believe there is no more authentic ambassador of the Spanish character in this town, that has helped the nation getting rid of the label of exotic and cheap cookery, to get appointed that of one of the world best cuisines.

[emiliamarinig]

Fusion Asian dinner at #tropicalmodernism: stir-fried mushroom with tofu and cabbage, crisp Asian salmon with ginger and rice noodles.

[emiliamarinig]

Winepedia - Italian appellations explained. Episode 02: Südtirol/Alto Adige

Südtirol/Alto Adige is for many reasons one of the most fascinating regions in Southern Europe: it's where the German cultural sphere meets the Italian, where the mountains crack into fertile valleys, where the Mediterranean influences soothe Continental Climate.

Imagine a landscape of steep sun-kissed terraced slops, swept by brisk Alpine air, standing against snow-covered mountains, which not only serve as postcard-perfect backdrop, but also protect the vineyards from cold, damaging winds. The region is blessed with more than 300 days of sunshine, a wide day-night temperature range and an average growing season temperature of over 18° C, and sufficient precipitations, ideal conditions for growing high quality grapes.

QUALITY WINEMAKING ROOTED IN HISTORY

Archaeological excavations indicate the existence of viticulture could date back as far back as the Iron Age, proving this is one of the oldest wine producing regions in Europe. In 15 BC when the Romans first ventured into the region, they discovered locals storing wine in wooden vessels, while they themselves still used leather bags or amphorae. It continued throughout the Middle Ages and advanced thanks to the devoted care and industry of monasteries. Under the Hapsburg Empire, winegrowing in Alto Adige expanded, with the introduction of international varieties like Riesling and Burgundian grapes.

Today, there are around 5,000 winegrowers tending 5,300 ha of vineyards. Thirteen cooperative wineries produce almost 72% of the region’s wine. A typical cooperative will have several hundred members, each of whom individually cultivates a plot that, on average, is less than 2.5 acres..

The remaining 30% is produced by wine estates and independent winegrowers.

Even though it is one of Italy’s smallest viticultural areas and represents less than 1% of total production, Alto Adige leads the country in quality with 98.8% of vineyards under DOC designation, quite a unique scenario, as the proportion is typically between 5% (Apuglia) and 40% (Piedmont).

The Alto Adige DOC, which covers the majority of wines made here, was granted in 1975 and is sub-divided to district and commune level, creating more than 30 possible provenance statements, each with Italian and German versions.

Discerning wine drinkers have recently rediscovered Südtirol/Alto Adige as a source of elegant and aromatic white wines, the type of wine which only the mixture of southern sun and crisp Alpine air can produce. The red wines, also much sought after because of their succulent fruit and velvety tannins are characterized by fruit rather than austerity.

Unique terroir, high quality wines, authentic varietal character.

The geological composition of Alto Adige’s winegrowing area is a broad spectrum of soils often varying from one vineyard to another. On the many slopes and terraces, moraine deposits predominate, and soil content ranges from volcanic porphyry (in Merano, Bolzano, and Kaltern) to weathered primitive rock soils composed of quartz and mica (the Isarco Valley) to limestone and dolomite (the Bassa Atesina) to sandy marl (south of Kurtatsch), offering just the right underlayer to each grape variety.

The different vineyard altitudes also provides a mosaic of microclimates. The Alps protect the region from inclement weather from the north, leaving the central valleys open towards the south and the Mediterranean. The Adige Valley has an extremely warm climate considering its latitude. However, the “Ora,” a dry, cooling wind from Lake Garda, tempers the hot summer days.

Hence, producers grow an extensive range of grapes, more than 20 in total: in addition to the indigenous varieties of Lagrein and Vernatsch, the key wine grapes used in Alto Adige are a combination of Germanic varieties, which reflect its history as part of the Austro-Hungarian Empire, and 'international' varieties, mostly of French origin. The warmer Adige Valley provides ideal growing conditions for heat-loving vines such as Lagrein and Cabernet Sauvignon, while white grapes and Pinot Nero produce best results at higher altitudes on the mid-mountainsides.

White grape varieties - known for being fresh, minerally and well-structured - account for 60% of the vineyard area in Alto Adige. Pinot Grigio, Gewürztraminer, Chardonnay, and Pinot Bianco dominate, while Sauvignon Blanc enjoys increasing success. The aromatic, spicy Gewürztraminer variety — that got its name from the village of Tramin — is indigenous to the region and has a special place in Alto Adige winemaking. Sylvaner, Müller-Thurgau, Kerner, Veltliner and Riesling grow primarily in the cooler sites, and along with Moscato Giallo, are seeing increasing popularity.

Among red varieties in Alto Adige, the native Schiava grape variety dominates, accounting for around 25% of total vineyard area. The velvety Lagrein, another native variety, is also widely planted. For over a century the noble Bordeaux and Burgundy black varieties, Cabernet Sauvignon, Merlot and Pinot Noir have been planted in Alto Adige. Malvasier and Moscato Rosa, while rare, complete the red varietal assortment.

Specifications:

Main DOC appellation: Alto Adige DOC, established in 1975

DOC Sub-appellations:

Alto Adige Santa Maddalena

Alto Adige Meranese

Alto Adige Colli di Bolzano

Lago di Caldaro

Alto Adige Valle Isarco

Alto Adige Terlano

Alto Adige Val Venosta

IGT appellations:

IGT delle Venezie (inter-regional)

Mitterberg

Vigneti delle Dolomiti or Weinberg Dolomiten

Total Vineyard area: 5,250 hectars.

Vineyard Altitude: 180mt to 1000mt a.s.l.

Soils: Mainly porphyry, limestone and slate rock with glacial deposits of gravel, sand and clay

Climate: Sunshine 300 days, Annual Rainfall 500 – 800 mm per annum

Number of Wineries Over 150 in total including 13 cooperatives, 40 larger wine estates and over 100 private wine producing winegrowers

Total production of DOC wines 2013: 345,791 hl

Export share 1/3 of production Main export markets 1. Germany 2. Switzerland 3. United States

Grape Varieties 60% white varieties and 40% red varieties

Main White varieties: Pinot Grigio (11.74%), Gewürztraminer (10.91%), Chardonnay (9.99%), Pinot Blanc (9.73%), Sauvignon Blanc (6.69%), Müller-Thurgau (4.16%), Sylvaner (1.30%), Moscato Giallo (1.64%), Kerner (1.67%), Riesling (1.19%), Veltliner (0.50%), Riesling Italico (0%)

Main Red varieties: Schiava (16.98%), Lagrein (8.46%), Pinot Noir (7.61%), Merlot (3.60%) Cabernet Sauvignon and Franc (3.08%), Moscato Rosa (0.29%), Malvasier (0.02%)

Styles and Wine Composition:

·      WHITE WINES

Bianco/Weiss: Minimum 75% Chardonnay, Pinot Bianco, and/or Pinot Grigio (at least two of the three; maximum 70% of any one); maximum 25% Gewürztraminer, Kerner, Müller-Thurgau, Riesling, Sauvignon Blanc, and/or Sylvaner Verde.

Bianco from subzone Terlano only: Minimum 50% Chardonnay and/or Pinot Bianco; maximum 50% Müller-Thurgau, Riesling, Sauvignon Blanc, Sylvaner Verde, Welschriesling, and/or Pinot Grigio; maximum 15% other local white grapes.

 Mono Varietal: Minimum 85% Varietal wine + 15% other local white grapes.

Dual varietals: Chardonnay, Pinot Bianco, or Pinot Grigio: 50–84% of first-named variety; 16–50% of other variety;

 ·      ROSATO WINES

Minimum 85% Varietal wine (Lagrein, Merlot, Pinot Noir, Moscato Rosa) + 15% other local red grapes.

 ·      RED WINES

Mono Varietal: Minimum 85% Varietal wine + 15% other local red grapes.

Dual varietals: Cabernet, Lagrein, or Merlot: 50–84% of first-named variety; 16–50% of other variety (“Cabernet” can mean any proportions of Cabernet Franc and/or Cabernet Sauvignon)

Klausner Laitacher from subzone Valle Isarco only : any proportions of Lagrein, Pinot Nero, Portoghese, and/or Schiava

·      SPARKLING WINES

Any proportions of Chardonnay, Pinot Bianco, and/or Pinot Nero

Varietal Spumante only: Minimum 85% Chardonnay, Pinot Bianco, Pinot Grigio, or Pinot Nero + other local red grapes.

Spumante Rosé: Minimum 20% Pinot Nero; maximum 80% Chardonnay and/or Pinot Bianco.

Spumante wines must undergo second fermentation in bottles (Metodo Classico), and in terms of residual sugar cannot be sweeter than brut.

Ageing: minimum 20 months, including 15 months on the lees (ERD = June 1, V+2); for nonsparkling Riserva, minimum 2 years (ERD = October 1, V+2); for Spumante Riserva, minimum 42 months, including 36 months on the lees (ERD = April 1, V+4)

·      DESSERT AND SPECIALTY WINES

Vendemmia Tardiva: Same as Bianco, white varietals, or varietal Moscato Rosa

Passito: Same as Bianco, white varietals except Welschriesling, or Moscato Rosa.

Grapes for Passito must be dried on or off the vine to achieve a minimum potential alcohol level of 16.0%

Aging: For Passito, minimum approx. 7 months (ERD = June 1, V+1);

Minimum alcohol level:

7.0% for Vendemmia Tardiva (13.5% potential);

7.0% for Passito, 10.0% for Moscato Rosa Passito (16.0% potential);

10.0% for Moscato Giallo (11.0% potential);

10.5% for Schiava Gentile, Schiava Grossa, and Veltliner;

11.0% for Chardonnay, Chardonnay–Pinot Bianco, Kerner, Müller-Thurgau, Pinot Bianco, Riesling, Riesling Italico, Sylvaner Verde, Lagrein Rosato, Merlot, and Klausner Laitacher; 11.5% for Bianco, Chardonnay–Pinot Grigio, Pinot Bianco–Pinot Grigio, Pinot Grigio, Sauvignon, Traminer Aromatico, Cabernet, Cabernet-Lagrein, Cabernet-Merlot, Lagrein Rosso, Lagrein-Merlot, Malvasia Nera, Pinot Nero, Schiava Grigia, and all Spumante types; 12.5% for Moscato Rosa Rosato (subzones differ in some cases by 0.5%)

[emiliamarinig]

[emiliamarinig]

My winter affair with Jerusalem Artichoke

There's a new entry on my already long list of guilty pleasures, the robust texture and smokey flavor of Jerusalem Artichoke. 

The "Helianthus tuberosus", also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, cultivated widely across the temperate zone for its tuber, which is commonly used as a root vegetable. The mysterious name has apparently little to do with the geographical provenance, wikipedia handily points out it might derive from the Italian word for the garden sunflower, girasole, due to their resemblance and genealogy. 

It looks vaguely like ginger root in its appearance and has gnarly stems and a pale brown skin.

The JA tubers use the carbohydrate inulin as a means of storing energy instead of the more notorious starch. Inulin is not digested by enzymes in the human alimentary system, contributing to its functional properties: reduced calorie value, dietary fiber and prebiotic effects. Also, they are a great source of iron, potassium and thiamin.

More Nutrition facts can be found on: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2456/2

But if not for its nutritional properties, one has to love JA for its culinary abilities: - sweet-nutty-smokey flavor

- firm crunchy structure

- versatile, use raw, braised, boiled, roasted..

- elegant addition to other root and tubers (add to potatoes for a tasty twist)

Try it raw — shaved thinly as in a salad, with a drizzle of olive oil and a blanket of Parmigiano-Reggiano. Sliced and braised in butter it makes a tasty ingredient in risottos and soups. 

As a comfort food in the cold winter months, I personally often enjoy a Jerusalem artichoke soup: start with a base of light soffritto of yellow onion and celery: add the artichoke and the potatoes, 1:1 weight ratio, simmer before starting to add the broth (I especially use vegetable stock). Process until smooth.

A more intriguing recipe could maybe the "humus" I make simply switching chickpeas with Jerusalem artichokes.. 

[emiliamarinig]

THANKS TO #WINEFOLLY for the infographics: I truly recommend their website for wine-made-easy information