Feel free to wander through some of Farfalle's previously featured wine selections. These wines have been featured with previous Friday Night Dinners and Special Event Dinners. There is specific information about some of the previously featured wines, and where available, links to additional information about the wine maker. (In-Store wine availibilty may vary).
Solatione's Chianti Classico Riserva (Red): If you have bought the regular bottling of Solatione in the past, then you will enjoy this bottling, which is aged longer, and has a fuller bodied flavor and longer fiinsh. This wine pairs well with grilled meats, so it would be perfect for the Holiday barbecue. Or, if you want to go lighter, a fuller bodied Rose' is great for grilled meats. Ask me about those if you are interested.
Gruner Veltliner (White): An Austrian white from the winemaker Kurt Angerer. This is a medium-bodied Gruner Veltliner, which is a native grape to Austria, and Angerer is a small winemaker who produces great wines with low yield grapes. I have two cases left of this vintage, so those who taste enjoy snap them up, because this is it.
Bisceglia Aglianico del Vulture (Red): from Basilicata in Southern Italy near Campania. This grape is bold and tannic, and originates in Basilicata, and later spread to Campania where it is used in the famed Taurasi DOC. This is a full bodied, certified organic wine that is a great value at 14.99. We are down to our last two cases of this well-made red, so get it while you can...
Sergio Mottura Orvieto (White): One of my favorite winemakers because his wines taste of the passion that he puts into the land and the vines. He is a purist, and in that way he uses no chemical fertilisers or enzymes to ferment his wine. The wine we will be tasting is the Orvieto, which contains mostly Grechetto, with other lesser known native varietals. His winery is located in Lazio, the region where Rome is, near the Umbrian border. This wine is another good value for a handmade product at 15.99.
Solatione's Chianti Classico Riserva (Red): Just in directly from Tuscany is Solatione's Chianti Classico Riserva. If you have bought the regular bottling of Solatione in the past, then you will enjoy this bottling, which is aged longer, and has a fuller bodied flavor and longer fiinsh. This wine pairs well with grilled meats, so it would be perfect for the Holiday barbecue. Or, if you want to go lighter, a fuller bodied Rose' is great for grilled meats. Ask me about those if you are interested.
Here is the story on Solatione: Riserva We are located in the heart of the 'Chianti Classico' area,on a hill of about 450 metres in height, splendidly exposed to the sun. The name SOLATIONE comes back from its good exposition to the sun. Our winery was founded by our family in 1972 and holds a total area of 13 hectares of which 5 are specialized cultivated vineyards. 65% of the soil is composed of pure "Alberese", a limestone cliff that exalts the fineness and elegance of the wine, while the remaining 35% is composed by clay and mud, from which the wine obtains its characteristic colour: bright ruby red. Guyot is the training system of our vines, its main variety is Sangiovese, used to make Chianti Classico, while the other varieties like Trebbiano, Malvasia and Canaiolo Nero, are destined to produce Vinsanto. Until 1991, our wines were sold unbottled to other vinteners of the area, but in 1992 we decided to begin bottling our own produce, succeeding throughout the following years to enter into the main international markets. Between July and August, we start the "Vendemmia Verde" (green harvest).We manually remove the excess clusters to therefore obtain a perfect maturation of the remaining grapes and a better quality product. In October, after a diligent control of the grade of maturation, the harvest (also carried out manually) begins by carefully selecting only the best grapes destined for the reserve. These grapes are harvested from a specific part of the vineyard and are carried to the cellar in wooden boxes to prevent any premature oxidation. Once in the cellar, the pressing process called "diraspatura" begins, by machines that break up the grapes without tearing their skin and without breaking the grape-stones. These machines also separate the grape-stalk from the must. The must that is obtained is then put into cement tanks where it stays on the skins. Once the alcoholic fermentation is complete, we proceed with the malolactic fermentation, which allows to obtain wines suitable for the aging process.Our Chianti Classico is aged in slovenic oak barrels for12/16 months, and our reserva in barriques for 24 months.
Kies Gruner Veltliner (White): This week we will be pouring an Austrian white from the winemaker Kurt Angerer. This is a medium-bodied Gruner Veltliner, which is a native grape to Austria, and Angerer is a small winemaker who produces great wines with low yield grapes. I have two cases left of this vintage, so those who taste enjoy snap them up, because this is it. Here is the story about Kurt Angerer, and this bottling which is called "Kies."
The winery of Kurt Angerer stands for the special connection of nature and culture as well as the wealth of ideas and creativity of a wine-grower. In the region Kamptal, the healthy vines of Kurt Angerer face a south, south western direction protected from the rough north winds. This vineyard location called Rieden boasts an astounding mix of unique Austrian as well as international types of vines. On hot summer days the grapes profit from the nocturnal cool breezes which glide down from the hills to the valley - necessary for the formation of the fruit and its aroma. Due to Kurt Angerer's lack of compromise and commitment to high quality, both in the vineyards as well as during vinification, the wines in the cellars of Kurt Angerer are considered some of the best in all of Kamptal. The wine-growing estate of Kurt Angerer is a family business and has tradition of 150 years. Present owner Kurt Angerer feels strongly attached to the tradition and its "terroir" which is evident in the names of his wines: KIES, SPIES, LOAM, GRANIT and EICHENSTAUDE. But most of all, it is the mineral structure and diverse location - bed rock soil, far-reaching loose soil or gravel - which give reason to the successfully tasteful and unique manner of the wines. Kurt Angerer, rooted to the soil in Kamptal yet a man of the world, has long found his own style. His many internationally achieved awards and ever growing clientel is certainly a good indication of this. Variety: Grüner Veltliner Alcohol intent: 13 vol% Soil: grows on red gravel and soil over bed rock Vinification: classic in stainless steel tanks Character : Green apples and some Maracuja with some fine-spicy, mineral Spice. Fresh, fruity, juicy with good balance and spicy on the palate. Animates on the palate and makes you feel for another glass. A good allround-meal companion.
Sanguineto Rosso di Montepulciano (Red): This wine is from the Tuscan area of Sanguineto in the town of Montepulciano, and not the grape that is primarily used in Abruzzo. This is a Sangiovese, Caniolo blend, along with an ancient and indigenous varietal called Mammolo. This is an organically produced red from an Azienda, or farm, that is comprised of two vineyards, Sanguineto I and II. The owner hand prunes and picks her grapes. This is a pretty concentrated medium bodied wine with good balance of acidity and mild tannin. It can work with both pasta dishes and meats. $17.99
Azienda Martilde (White): Oltrepo Pavese in Lombardy makes a wide variety of wines, some of which we carry like the Barbera and Riesling "Gelo." These are the labels that have the cats and other animals from their farm on them. The wine we are tasting today is made entirely from Malvasia, which is a grape that is grown in many places in Italy. Some as in Sicily, are made into sweet wine. This one however, is entirely dry, has great body in terms of weight, and is ideal as both an aperitif with soft cheeses such as goat, and food such as fish or chicken. Malvasia is a unique Italian grape that is well made into wine by Martilde and is worth checking out. $14.99
Mandolino Cane Dolceaqua Superiore Region (Red): Dolceaqua, Liguria Grape: Rossese This red wine comes from the Rossese di Dolceacqua DOC in Liguria. The winemaker, Mandino Cane, is in his 70s and his vineyards are located on a mountain near the Mediterreanean sea on what is more well known as the "Italian Riviera." Definitely a special wine that has flavors of the land and area of which it is from. The wine is all organic and is made from the Rossese grape which generally makes savory, woodsy red wines. This wine will pair well with the swordfish we are offering as well as tuna steak. This is a very light colored wine and had very subtle tastes of cherry, strawberry and raspberry, along with hints of salinity. There was a hint of spice as well, blended well with the fruit flavors. There was even a floral hint too. It was certainly smooth and easy drinking but benefited from pondering over its intriguing complexity. An Old World style wine that would pair well with food, though nothing too overpowering as it is a more delicate red wine.
Institut Agricole Regional Pinot Gris 2006 Region (White): Valle D'Aosta, Northwestern Italy near the Swiss border Grape: Pinot Gris The Institut Agricole Régional has the task to promote instruction and professional training within the agricultural sector, skillfully manage its own farm and develop applied research. The close connection between instruction, agricultural farming and research allows I.A.R. to place theoretical study and field research side by sideand this is the secret which has facilitated the creation of some of the great DOC wines of Val d'Aosta, such as the Vallée d'Aoste Chardonnay, the Cornalin, the Fumin, the Gamay, the Mayolet, the Müller Thurgau, the Petite Arvine, the Pinot Gris, the Petit Rouge, the Pinot Noir, the Prëmetta and the Syrah. In the selection fields many native species of vine are cultivated, after having been recuperated from old vineyards by means of a patient work of research; some of these will become part of the new proposals that Institut Agricole Régional intends to present in the years to come. The scientific activity of I.A.R., inspired by the motto 'practice science without loosing your soul and do everything with great passion' , extends to the preservation of meadows and pastures, the production of fruit and of dairy products, the protection of the environment, agricultural mechanization and meteorology. Visits and sales to the public are carried out by advance booking. This Pinot Gris is very fresh, with vibrant acidity, good weight on the palate, and is ideal for fish dishes. Learn more about the Valle D'Aosta region Here.
