Greco di Tufo will change your life. 

Yes, I know it’s not a grape name that rolls off the tongue or one you see on the shelves of liquor stores.  But trust me when I say it is a special grape that falls under one category and one category alone:  TASTE SENSATION.  It will blow your mind as it’s voluptuous but UNOAKED.   

Here is but one stunning example:

 THE DETAILS: Loggia Della Serra Greco di Tufo DOCG 13% Campania, Italy

$30-35 – NSLC

WHAT IT’S ALL ABOUT:  Italy emanates from the glass in all its glory. Olives, honey, apples, spice and hard cheese are just a few of the descriptors you can pull out.  It’s full-bodied, so flavourful, so interesting – the epitome of a taste sensation.  Not lowest common denominator. 

MAKE IT BETTER: A traditional pasta dish from Campania made with tomatoes, cauliflower, pepperoncini, butternut squash and lots of grana padano.  We’re talking mind, body and soul fusion. 

Other recent Italian reviews: 

THE DETAILS:  OGIO Primitivo 2007 IGT Puglia, Italy 13%

$15-20 NSLC

WHAT IT’S ALL ABOUT: If you love New World wine, you’ll love this.  Highly stylized, no real nuances of which to speak making it easy to drink, incredibly flavourful but uninteresting.   Anti-Italian to say the least.  Extracted, ripe berries, smooth; it’s a tasty wine  but not what you’d call a traditional taste of Italy.  Purists will balk!

MAKE IT BETTER:  Glass, fireplace, sit and enjoy.  No food necessary. 

 THE DETAILS:  Mont Albano Prosecco NV Venezia-Giulia 11%

$20-25 Bishop’s Cellar

WHAT IT’S ALL ABOUT: Says it’s extra-dry but this actually finishes slightly sweet.  Lots of cooked apple and coarse bubbles making it not totally enjoyable to drink.  It’s not disgusting but it’s NOT a taste sensation.  Less expensive Proseccos are out there that will make you happier than this. 

MAKE IT BETTER: Put it in a Bellini – the more you can mask it, the better. 

THE DETAILS:  Tenuta Ca’ Bolani Chardonnay Frizante IGT NV 11%  Friuli, Italy 

$15-20 NSLC

WHAT IT’S ALL ABOUT: As you’d expect it’s like a kicked up Prosecco because of the Chardonnay grape.  Very fresh with good complexity.  You’ll find it in the sparkling section.  Interesting and fun to drink, dry and effervescent.  It’s an awesome little wine. 

MAKE IT BETTER: Roast a big ass turkey and serve alongside for a festive holiday to remember (and if you’re going somewhere you can bring a sparkling wine that is totally affordable but people are going to think it costs more because it’s sparkling.)  IT’S GENIUS!

THE DETAILS: Bisceglia Terra di Vulcano Aglianico del Vulture 2006 D.O.C.  13%  Basilicata, Italy

$15-20 Bishop’s Cellar

WHAT IT’S ALL ABOUT: From the southern region of Basilicata, this wine is…on the intense side.  It’s like drinking a southern Italian afternoon.  It’s very spicy, hot and dry.  There is some fruit on the initial taste that turns into a tannic burn.  The nose is beautiful though – dried cranberry, eucalyptus/mint, pepper and oak.  It’s like a wine you drink out of a cup during a racous and low key family dinner.  Don’t overthink this one. 

MAKE IT BETTER:  Give it a couple of years for the tannins to soften.

Well, obviously I am not very gifted as a weather forecaster. Through my window the sky over Vancouver shines, the fuzzy sunlight bouncing off the first snows covering the North Shore mountains. Only two days ago I talked about sombre days but hey, weather is a lot more intricate than describing wine (not that I am much better at that either). The chill of the morning makes me long for warmth, and I find that in my memories of substantial, nourishing reds (unlike other foods, wine nourishes the soul as well) tasted just four or five days ago.

Enough of meteorology and al grano, like we say in Spanish: Let’s get to the point. Bacchus Group had one of the nicest surprises of the night, a Greek wine, that is. I held the glass of 2007 Boutari ODE (23.99) with –excuse me- reasonable scepticism. Little I knew I would be so fond of this 50/50 blend of Agiorgitiko and Cabernet Sauvignon, varieties charmingly described on the winery’s website as karismatikos, ‘charismatic’. Juicy and mildly addictive, this wine may change your stereotypes about fermented grape juice made in the country that gave birth to democracy, philosophy and spanakopita. Next to the ODE, the 2006 Chateau de la Gardine stood out with its odd shaped bottle and old fashioned label. This Chateauneuf-du-Pape “Cuvee Tradition” delivers all the aroma, fruit and tannin one may expect from the appellation, plus a sense of seriously taken winemaking. A blend of Grenache, Syrah, Mourvedre and Muscardin, this broth offers consistent quality at an affordable price (49.99).

Portugal is a wine country that is still new and unknown to most, including this humble scribe, yours truly. The Seacove Group showcased the Crasto 2007 Tinto from Douro (the Duero River, as it is known in Spain) and the Quinta do Crasto 2007 Old Vines Reserva. Tinta Roriz (Tempranillo), Tinta Barroca, Touriga Franca and Touriga Nacional make these two outstanding wines. The former has garnered accolades for its blackberryish nose and lively, easygoing body and at 19.99 is a steal. The latter has a nose that is slightly floral and rotund in its finality. Opulent and satisfying, ripe fruit enmeshed with tones of wood and mineral. The 42.99 price tag is well deserved.

Also from Seacove Group but hailing from Languedoc, the Domaine de l’Auster 2008 Faugeres (18.99) excites with a sweet nose reminiscent of confited fruit and its medium, rustic yet velvety body. Braised meats (or replace with forest/porcini mushrooms) will enhance this tasty red broth.

Replacing Natino Bellantoni at the Enoteca Bacco booth, Cicco poured the Primitivo Punta Aquila 2006. This wine by Tenute Rubino is fresh, soft, fruity and approachable. Bursting with fruit and spice on the nose, the berry/spice flavors are supported by playful acidity and sweet tannins. Lovely at 23.95 but the real star at this booth was the Castel del Monte Vigna Pedale 2005 – Torrevento. This is a 100% Nero di Troia.  Fragrant nose, explosive palate with vibrant fruit, mouth puckering tannins  and a long, exuberant finish. Decant a good hour or two; stay away if you are tannin shy. Otherwise you will love this offering from Puglia. 27.95.

This neverending saga has one more installment. Hasta la vista.

Ivan

At least, that’s what my mom used to say we did to her.  Some funny stories, really, but I digress.

This story is about Driven Cellars 2005 Primitivo. Driven Cellars is a really new winery in Amador County, CA, in fact when we visited they were doing tastings out of the warehouse! They should have the “official” tasting room open now though, for anyone planning a fall-time trip up to the Sierra Foothills.

If you couldn’t tell from the name, Driven Cellars has a real car theme going on. But it’s done in a really great, continuous way – the bottle and the corks both have the impression of tire marks and the winery has the owner’s collection of old cars.

But, onto their wine.

Driven Cellars' 2005 Primitivo

We bought this bottle of 2005 Primitivo directly from the winery in 2009. It has 14.7% alcohol in it, by volume.

It was a really dark plum color upon pouring into a glass.

On the nose, I got a lot of berry followed by some spice. I also got a whiff of smoke in there somewhere and a hint of tobacco, although the tobacco could be from living on Tobacco Road.

Anyway, upon tasting it, there was a lot of berry flavor, some pepper and spice, and vanilla at the very end. As I understand this region, the Shenandoah Valley is known for their jammy Zinfandels and Primitivos, and this one lived up to that reputation.

We decided to pair this wine with some food that we thought could stand up to it. So, the GnG household served this Primitivo with the famous spaghetti sauce, garlic bread and Caesar salad. The recipe for the spaghetti sauce can be found here.

All in all, I’d say that this wine was a pretty decent value for $18. Here’s to hoping that Driven Cellars keeps putting out good wine in their years to come.

Insalata Caprese

Fresh Mozzarella Made Today!

                                                                                     Pan Seared Halibut Fillet

Vineyards below Castel del Monte (Photo© Tom Hyland)

Given that all twenty regions in Italy are wine-producing areas, it stands to reason that some of these regions get overlooked when it comes to the quality of their products. You just don’t hear that much about the red wines from Puglia, so I thought I’d address that in this post.

Puglia is the region in the far southeastern reaches of Italy that everyone recognizes as the “heel of the boot.” The fact that more people know that piece of trivia as compared to its wines is a bit sad, but the overall quality of Apulian reds is quite good and improving all the time. Historically, this has been a region of large production, meaning much bulk wine, but thankfully that reality is changing.

SALICE SALENTINO

The most famous red from Puglia – at least in the United States – is Salice Salentino. This is produced in the southern part of the region in a district north of the town of Lecce and southwest of the major city of Brindisi. Named for the eponymous commune, Salice Salentino is made primarily from a local variety known as Negroamaro, which literally means “black bitter.” The variety has deep color and offers aromas of black cherry and other black fruits; the acidity levels are not too high and the tannins are lightly bitter, but usually not overly aggressive. Salice Salentino must have a minimum of 80% Negroamaro, with the remaining blend often contaning another local variety, Malvasia Nera, which adds acidity and fragrance to the finished wine.

Most examples of Negroamaro are meant to be consumed within 3-7 years of the vintage. Some lighter, fresher examples are priced very reasonably ($12-$14), while the richer, more complex examples that can age for close to a decade are often priced around $25. Among the best examples of a complex, ageworthy Salice Salentino are the “Donna Lisa” bottling from Leone de Castris, the “Armecolo” from Castel di Salve and the “Selvarossa” Riserva offering from Cantine due Palme.

Alessandro Candido (Photo ©Tom Hyland)

Here is a short list of the best producers of Salice Salentino:

• Agricole Vallone
• Candido
• Cantele
• Cantine de Falco
• Castel di Salve
• Castello Monaci
• Conti Zecca
• Feudi di Guagnano
• Feudi di San Marzano
• Leone de Castris
• Li Veli
• Tenute al Bano Carrisi

PRIMITIVO

Another well-known red variety in Puglia is Primitivo, used throughout the region, but primarily in the south (many producers that make a Salice Salentino also bottle a Primitivo). Most researchers believe that from DNA evidence, Primitivo is a genetic parent of Zinfandel, the famed red variety of California. Primitivo offers rich spice, zesty tannins, deep color and ripe black fruit flavors (black raspberry, black cherry, black plum).

Most examples of Primitivo focus on the ripeness of the variety and its fruit-forward nature. Generally, most bottlings of Primitivo do not offer the complexity or graceful qualities of a Salice Salentino, but there are examples that are excellent, especially the DOC wines of Primitivo di Manduria. Among those are the “Sessantanni” from Feudi di San Marzano (named for the average age of the vines – 60 years), the “Papale” and “Chicca” bottlings from Vigne e Vini and the “Feudo del Conte” from Antiche Terre del Salento.

CASTEL DEL MONTE

Another excellent wine district is Castel del Monte, in north-central Puglia, located a bit west of Bari, the region’s capital. The primary grape here is Nero di Troia, also known as Uva di Troia. While this has ripe black cherry flavors, there is very good acidity with medium-weight tannins, meaning a well-made wine made from this variety has a nice degree of finesse and elegance to go with its richness.

Other varieties used in a Castel del Monte DOC red (the wine is named for a famous castle in the area) include Montepulciano and Aglianico. There are monovarietal Castel del Monte reds as well; these include Pinot Nero and Bombino Rosso (there are also bottlings of Castel del Monte whites – Bombino Bianco is the principal variety here – and lovely rosés as well, often made from Nero di Troia or Aglianico).

Carlo de Corato, Rivera (Photo ©Tom Hyland)

Here is a short list of the best producers of Castel del Monte rosso:

• Rivera
• Tenuta Cocevola
• Tormaresca
• Torre Vento

One note on a special Castel del Monte red. The “Bocca di Lupo” from Tormaresca is a gorgeous 100% Aglianico with layers of fruit, rich tannins and beautiful complexity. This is reminiscent of some of the finest bottlings of Aglianico from the nearby Basilicata region. Given its seductive black cherry fruit and notes of chocolate, this is so tempting upon release, but this is a wine that is at is best some 7-12 years after the vintage.

OTHER REDS

As with other Italian regions, producers in Puglia are crafting some beautiful IGT reds. Among the best are the “Graticciaia” from Agricole Vallone, a wonderfully concentrated, beautifully structured 100% Negroamaro; “Duca di Aragona” from Candido, a blend of Negroamaro and Montepulciano that is a graceful blend of spice, tobacco and black cherry fruit; “Priante” from Castel di Salve, a 50/50 blend of Negroamaro and Montepulciano that is quite rich and ripe and shows a more modern approach with these varieties, yet is beautifully balanced and the “Torre Testa” from Tenute Rubino, a powerful offering made from the indigenous variety, Susumaniello.

Finally I have to mention one of the most enjoyable – and at the same time – most rarely seen DOC reds from Puglia. It’s Cacc’e Mmitte di Lucera (pronounced kotch-ay meet-ay dee lew-chair-a) and it’s from a small zone near Foggia in the far northern reaches of the region. Only a handful of producers make this wine; the leading estate is Alberto Longo. This is a medium-weight red made at Longo from Nero di Troia, Montepulciano and Bombino Bianco. This is a delightful wine with moderate tannins and tasty red cherry fruit with distinct spice and earthiness – it has the fruitiness of a Dolcetto with the rustic qualities of a simple French Cotes-du-Rhone. It doesn’t cost much and it’s reminder of the simple charms of traditional Puglian red wine.

Mais uma vez tenho de mencionar a série sobrenatural, pois em vários de seus episódios são mencionados os “cães do inferno” que vêm buscar a alma das pessoas condenadas, como no episódio dedicado a Robert Johnson, Crossroads Blues. Eles são recorrentes na série e toda vez que chega “a hora” de alguém que vendeu a alma, eles vêm levá-los.

A figura do cachorro através da mitologia mundial parece ter sofrido uma evolução até chegar na figura do guardião do mundo inferior.

Na mitologia pré-islmâmica há três interessantes representaçoes do cachorro. Primeiro como fiel companheiro do homem. Em uma lenda ele é criado por Deus para proteger Adão e  e Eva dos outros animais, que foram convocados por Satanás para atacá-los. Em outra, ele é feito do mesmo barro que Adão, tanto é assim que a palavra sag (dog) deriva do termo she-yak (o terceiro, um terceiro) que indica o senso de humanidade do animal. Mas um outro mito o traz como resultado do pecado.

Isso começa a conectar o cão com forças ocultas. Já no Antigo Egito Anubis que é o guardião e condutor para o outro mundo.  Essa associação também aparece no épico Mahabarata e entre os gregos, pois a deusa Hecate tem como bichinho de estimação o cão Cérbero, guardião dos portais do inferno.

A idéia do cachorro como guardião de almas já vem de observações de sítios arqueológicos, pois parece que o homem primitivo usava o cachorro para destruir corpos. Isso deve ter conectado a idéia de que o cão também estava devorando a alma do morto.

Já para os Parsis indianos e escoceses das ilhas Orkney, fazer os cães devorarem a carne de mortos fazia parte dos ritos funerários. Para os romanos ele eram usados para os mortos sem nenhuma importância que nao mereciam um enterro melhor.

O cachorro, principalmente o de cor negra, passou a ter uma percepção muito negativa. Havia um decreto do profeta Maomé que mandava matar todos os cães que fossem totalmente negro. E com o desenvolvimento do cristianismo, ele passou a ser associado com pecado, prostitiução, o mal.

Não é de admirar então que cães negros passaram a ser associados com o mal encarnado.

Na tradição anglo-saxã ele pode ter vários nomes * que sempre são associados com a treva. Eles é descrito como tendo olhos vermelhos brilhantes, pêlo eriçado, são enormes e tem cheiro de enxofre. Eles são vistos em locais isolados, como trilhas, encruzilhadas, sítios pré-históricos, igrejas abandonadas.  Eles passam através de objetos sólidos, desaparecem ou se auto-incendeiam.

O relato mais antigo data de 1127, quando dois padres viram caçadores negros montados em cavalos ou bodes negros,seguidos por uma matilhas de cães negros com horríveis olhos enormes.

O pior relato é de 1157, quando houve ataques durante duas missas. Em ambos os locais houveram mortes e sinais de arranhões nas portas das igrejas.

A evolução do cão negro como figura sombria e punitiva continua com o advento da literatura gótica, como no conto de Ian McEwan, Cães Negros, uma metáfora da tristeza interior e perda da esperança.

Notas:

1) * Nomes a ele atribuído:  Barghest, Barghaist, Barguest, Barguest, Barn-ghaist, Skriker (Yorkshire), Shuck, Black Shuck, Old Shuck (Norfolk), Witch Hounds (Sul da Inglaterra), Kirkgrim (Escandinávia), Gwyllgi, o cachorro das trevas (Gales), Padfoot (Devon), Old Shock, Shucky Dog, Black Shuck, o Monstro Shug (East Anglia), Scarfe, Gally-trot, Gallytrot, Galley Trot, Moddey Dhoe (Suffolk),  Moddey Dhoo,que significa “cão negro” e é pronunciado “Mauther Thoo”  em gaélico de Manx  (Isle of Man), Trash, Guytrash, Skriker (Lancashire), CappelWestmorland), hooter (Warwickshire), Jack Peludo (Lincolnshire), shag dog (Leicestershire),  Gurt Dog ou ‘cachorro grande’ (Somerset), cachorro negro conhcido como o Muckle Black Tyke e gaélico como Choin Dubh. Cu Sith ou cachorro das fadas mais comumente verde ou branco (Escócia).

2) cachorros sem cabeça foram vistos em in Dartmoor, Cumbria, Sussex, Shropshire, Suffolk, Devon e Norfolk (Bord & Bord, 1985; Brown, 1958; Farson, 1978). Cachorros de duas cabeças são visto ocasionalmente  (Bord & Bord, 1985; Brown, 1958). Algumas vezes os cães negros tem cabeça e pernas de outros animais ou humanas sendo relatadas que às vezes também lhes faltam algumas partes (Brown, 1958; McEwan, 1986).

3) “Le Tchan de Bouôlé” (figura acima) significa cachorro de Bouley, sua aparição  é um presságio de tempestades e é vistona Baía de Bouley, Jersey, nas Ilhas Channel.

traduzido de:

www.blackdoginstitute.org.au/docs/Raphael.pdf

Outros sites:

http://www.indigogroup.co.uk/edge/bdogfl.htm

http://www.mysterymag.com/earthmysteries/?page=category&subID=74

Si amigos, GRACIAS A PABLO, nos llegan noticias a traves de wikipedia de que la serie volverá. La noticia puede ser fiable y no dependendio de quien lo halla  puesto en la pagina de wikipedia (recordemos que puede ser cambiado por cualquier persona), pero en teoria volverá para terminar la serie y no dejarla inconclusa.

Como muchos sabreis mucho se habló de que Warner Bros podria hacer una pelicula (de momento se ha confirmado que Warner compro los derechos) y lo de un spin off en EEUU parece mas descartado, pero tampoco se nos ha desmentido del todo.

Actualización: ya he completamente oficial sino miraden la pagina de ITV (canal de television)

Bueno cito textualmento lo que pone en wikipedia:

“El 29 de septiembre de 2009 se reveló que gracias a varios tratos entre las cadenas de televisión británicas la serie seguiría con una cuarta y una quinta temporada previstas para 2011, con los mismos productores y reparto que las temporadas anteriores”

Lo podeís ver aquí. http://es.wikipedia.org/wiki/Primeval#Spin-offs

De momento no hay muchos más datos solo suenan unos cuanto nombres de los animales de la nuevas temporadas  com por ejemplo:

• Dimetrodon
• 
• Dilophosaurus
• 
• Meganeura
• 

Grazie alla collaborazione tra la Guardia di Finanza e l’Ispettorato Centrale della tutela della Qualità e della repressione frodi dei prodotti agroalimentari del Mipaaf (ICQRF) , è stato messo a segno un colpo contro chi cerca di mettere sulle nostre tavole prodotti privi delle garanzie necessarie per tutelare i consumatori.

L’operazione congiunta eseguita dai militari del comando provinciale della GDF di Taranto e dall’ ICQRF, ha portato al sequestro di 362.300 litri di mosto e 7600 litri di ‘Primitivo di Manduria DOC 2008′. I prodotti vitivinicoli erano privi della documentazione per la corretta identificazione del prodotto e della documentazione contabile.

Fonte: http://www.43zero58.com

Em desenvolvimento.

História da Civilização: A Multiplicidade das Culturas Primitivas

O homem civilizado é arrogante. Pensa que os selvagens já que vivem da caça e levam uma vida simples, são todos iguais. Na verdade tribos diversas criaram culturas diversas. Cultura é tudo quanto um povo faz ou pensa: as técnicas de fazer fogo, cerâmica, setas, vestimentas, relações familiares, linguagem, arte, magia, crenças, organização social.

Os papuas das tribos mais atrasadas têm uma cultura bastante pobre quanto à arte. Não passa de enfeites de penas e alguns rabiscos elementares. Mas outros selvagens caçadores que viveram há uns 20 000 anos atrás progduziram alguns dos melhores desenhos da história da arte. O gelo recobria o norte da Europa. Ao sul, na grande tundra, galopavam imensas manadas de renas e bisões, pastavam mamutes e rinocerontes lanudos. E atrás das manadas migravam as tribos humanas.

Os animais lhes forneciam tudo:

• Gordura para as lâmpadas
• Ossos para fazer agulhas e setas
• Peles para as roupas e tendas
• Carne para o alimento

Esses primitivos magdalenienses (nome que demos a esta cultura) usavam a magia como técnica de caça. Ainda hoje, na África, Oceânia e América, os caçadores primitivos acreditam que fazendo uma imagem do animal,(ou pessoa) que querem caçar, manipulando-a de certa forma e depois ferindo-a com suas armas, tornam a caça real mais eficiente. Para o primitivo, essa magia (dita simpática, e conhecida nos tempos de hoje por voodoo) faz parte da sua técnica de caça tanto quanto a maneira de fabricar o arco e a flecha.

Registrando a história através das pinturas nas cavernas

Esse motivo utilitário, as paredes das cavernas do território magdaleniense foram invadidas pelos desenhos de toda a fauna glacial comestível. Mas que desenhos! Nunca sociedade alguma esteve tão fundida com o objeto de sua arte como essas tribos de caçadores de renas. A caça representa a finalidade da vida. Ela produz o raciocínio dos caçadores, suas meditações, as perguntas dos pequenos, o trabalho das mulheres. Tudo na mente desses indivíduos provém da tundra, do bosque úmido, das peles estendidas ao sol, dos instrumentos de osso, das fibras vegetais.

Os artistas têm tamanha familiaridade com seu tema que os desenhos são poucos traços sumários. O suficiente para que os animais surjam na parede vivos, poderosos, pastando, galopando, urrandoferidos. Tal capacidade de síntese gráfica só tornará a aparecer 6 000 anos depois, com a escola de desenho chinesa, após a desecoberta da agricultura e a formação das cidades. Mas a arte magdaleniense foi uma maravilhosa flor sem raízes — desapareceu juntamente com as mandas de renas.

If you haven’t already, it’s high time to relinquish any and all feelings of disrepute toward rosé. Its reputation may have been tarnished from the years of being thought of as a sugary mess of Kool-Aid that is White Zinfandel. While the argument stands that said juice served its purpose as gateway wine, I’d say avoid it at all cost (unless, of course, you appreciate a good hangover). The truth is elegant and balanced dry rosés of France’s Provence region and Italy’s rosatos have been around all along. These are the wines that have stood the test of time and the wines that serve as inspiration for the host of wonderful rosés from around the world.

Puglia

Traditional Trulli of Puglia

Not necessarily the first place that one would think to look for an amazing example of delicious rosé, or great wine in general, Italy’s Puglia region is forging an identity as a major force in the world wine market. Though Sicily has more land under-vine, Puglia (Apulia) produces more wine than any other region in Italy. Puglia’s focus has traditionally been on oceans of simple land wine and on juice intended on being shipped out for blending in other areas. It’s been more recently that the trend of producing mass quantities of wine has given way somewhat to winemakers focusing on wine as an artisan product and benefit from the area’s clay and limestone rich soil and seaside climate. It is already paying off with delicious examples from all over the region. The future is very bright for Puglian wine!

The Grapes

Primarily known for its reds Primitivo – genetically identical to Califonia’s Zinfandel and Croatia’s Crljenak Kaštelanski (one half of the duo that parented the Croatian grape Plavac Mali), Negroamaro – ubiquitous on Puglia’s Salento peninsula, and Nero di Troia – the star on deck, Puglia also holds plantings of other reds and whites of promise.

2007 Alberto Longo “Donadelle” Pulgia, Italy – Negroamaro Rosé

Alberto Longo "Donadelle" Rosé

Alberto Longo’s “Donadelle” has worn multiple hats since the first time I had it. It’s been the consummate afternoon wine and the late night remedy when, at the end of a long work shift, I really just need something refreshing. The only other beverages that tend to frequent this part of my schedule, flanking the latter end of ten hours of speaking about wine, are water and … well… beer. The Puglian native’s rosé has served well in both of these circumstances and has always tasted delicious. To say that I’ve gone back to this one several times is an understatement. We spent one afternoon drinking it next to rosé from Provence, which in many minds is the one and only real rosé. The pale salmon color was comparable. The weight and acidity were right in line. Yet, I never really noticed the layers as I did in the rosés of Provence. This last time, when I really sat down to get to know it, I found a different story. Each time I’ve strived to get a more intimate feel for it, I’ve been happily surprised. One of the marks of a great wine is one that each time offers a new realm of complexity- one that is something unique each time you revisit the glass for another sip. Another qualifier is a wine that is truly balanced; Alberto Longo’s “Donadelle” is successful in this as well.

Tasting notes:

Textural mid palette and cherry blossom reminiscent of cherries and cream. Around the edges are tons of aromatics and spice: jasmine, undertones of clove, the bright zing of Szechuan green peppercorns. Guava and lime round out the fruit spectrum and everything is brightened and heightened by a racy backbone of acidity. It’s great straight out of the ice, but I’d recommend letting this wine sit out for a little while to really get a feel for what it has to offer.

Pairings:

A hot day, food off the grill, peel and eat shrimp piping hot or icy cold, a second and third glass – basically…. any damn thing you want.

Californians can feel comfortable shopping for rosé in the backyard again. Skip over the Sutter Home and pick up a bottle of Unti Vineyard’s grenache/syrah/mourvedre blend or County Line’s rosé of Pinot Noir!!!

Also recommended from Alberto Longo – “Le Cruste” 100% Nero di Troia (red) – Full bodied, floral, supple and delicious.

Importer: Tamalpais Wine Agency

Purchased at: A16 Restaurant

Price: $40

Also available at: Biondivino

While there might not be something interesting to write about every day, I do learn something new every time I go out and talk to people in the world of wine.  For example, the primitivo grape that is in our Il Trullo wine, is actually the same variety as  the California Zinfandel and the Crotian Crljenak.  These various clones make similar though different wines in different regions, depending on varying soils and climates, viticultural practices and wine techniques.

The Primitivo grape is native to the southern region of Italy, typically grown in Puglia.  Il Trullo is a selected cuvee of Primitivo, made for Villa Italia by local growers in Salento and professional winemakers.  Although the wine is young and fresh, it has great depth of color and flavor.  Nice soft tannins on the long finish too.

These wines are dark in color (usually purple) and high in alcohol, having a minimum content of 14 percent!  I opened a bottle last night and enjoyed it with some great pizza although it’s perfect with just about all hearty and flavorful dishes.

Mission Codename: Mature Beyond its Age

Operative: Agent White

Objective: Secure a limited allocation of the delicious and value oriented Jacuzzi Primitivo

Mission Status: Accomplished!

Current Winery: Jacuzzi Family Vineyards

Wine Subject: 2006 Primitivo

Winemaker: Charlie Tsegeletos

Backgrounder:

Primitivo, a native grape of southern Italy can trace its earliest heritage back to ancient Greece. Genetically, it is nearly identical to Zinfandel with Zin having the identical DNA as the clone of Primitivo found in and around Puglia Italy. Primitivo gets its name from the monks who tended this varietal as they noticed it was one of the first to ripen amongst their vines. Known for its rich and vibrant color, aromas and flavors of zesty cherry and spice, Primitivo is best enjoyed young (within five or so years of bottling), however this wine can and does improve with cellaring as well.

Wine Spies Tasting Profile:

Look – Bright garnet in color with ruby-red reflections through its brilliant clear core. Along the edges, the color fades to a ruby-pink and when swirled, clusters of alternating fast and slow thin legs ring the glass.

Smell – Medium in intensity with aromas of sweet and ripe red fruit and fragrant floral notes. A touch of dusty earth, tar and spice as well as a distinct mocha coffee aroma emerge as this wine opens up and breathes.

Feel – Rich and plush, this medium-to-full bodied wine has sweet medium-firm tannins and slightly tangy acidity that adds a freshness to the smooth structure.

Taste – Focused flavors of dusty red cherry along with other bramble fruits including wild raspberry, blackberry and strawberry. A pleasant and soft oak component, a touch of earthiness and mild cayenne and clove spice round out the vibrant and fresh flavors of this wine.

Finish – Medium long in length with lingering flavors of spice and fruit that are supported by its fresh and youthful structure.

Conclusion – The 2006 Jacuzzi Family Vineyards Primitivo is a delicious and fun wine that will appeal to anyone who loves Zinfandel. This wine has a more fresh and youthful appeal to it as opposed to the denser, and often times, over extracted Zinfandel at comparable price. Enjoy this wine with everything on your next pizza night, or with bold and spicy southern Italian cuisine, either way you win with the delicious wine.

Mission Report:

WINEMAKER INTEL BRIEFING DOSSIER

SUBJECT: Charles G. Tsegeletos

DATE OF BIRTH: 1956 AD

PLACE OF BIRTH: The county of Marin in Northern California

WINE EDUCATION: University of California at Davis degree but really educated by the myriad of great and sharing winemakers that I have known.

CALIFORNIA WINE JOB BRIEF: now: Cline and Jacuzzi Director of Winemaking; then:Glen Ellen Director of Winemaking, D’Agostini Winemaker; Hacienda Assistant Winemaker; Pendleton Apprentice Winemaker

WINEMAKING PHILOSOPHY: Make balanced wine that is delicious

SIGNATURE VARIETAL: Zinfandel (Primitivo)

CAREER HIGHLIGHT: The 2007 Cline Ancient Vine Mourvedre is one seriously tasty wine.

WINEMAKER QUOTE: ”You just know when you have made a great wine because your wife will like it too.”

AGENT RED: Greetings, Charles. We are thrilled to be showing your Primitivo today. Thanks so much for taking some time to answer questions for our Operatives today.

CHARLIE: Thanks for having me. And, please, call me Charlie

RED: Thanks, Charlie! Was there a specific experience in your life that inspired your love of wine?

CHARLIE: A 1975 Charles Krug Cabernet Sauvignon at a tasting I attended after college rocked my world.

RED And where did you learn the most about winemaking?

CHARLIE: Over the years I have had a chance to work with a number of experienced and sharing winemakers. Each winemaker has a tool box for creating wines. I kept the tools that worked for me and discarded the ones that I considered marketing fluff or did not deliver enough bang-for-the buck.

RED: What is your winemaking style or philosophy?

CHARLIE: The grapes will lead you in the direction of wine that they want to become but a winemaker chooses the style – in other words a big flavorful red grape can make a big flavorful red wine but it can also make a delicate rose depending on it’s treatment in the winery.

RED: What wine or winemaker has most influenced your winemaking style?

CHARLIE: There have been a bunch of them but one that sticks out is Joel Aiken who was the Beaulieu Winemaker for many years asked me what blend I was working on was suppose to taste like and it really made me reconsider that each wine should have a unique signature and, as winemaker, I had better have an idea of what it was!

RED: How long have you been making wine?

CHARLIE: 29 years

RED: Who do you make wine for?

CHARLIE: I make wine for our consumers which happens to be just like the wine that I like to drink.

RED: Tell me, what makes Oakley such a special winegrowing region?

CHARLIE: Deep sand and warm temperatures in Oakley have kept our ancient Zinfandel, Carignane and Mourvedre alive despite that pesky root louse. Cool temperatures in Sonoma challenge our Syrah and Mourvedre to ripen and give us great “cool grown” flavors.

RED: What is one piece of advice that you would give to someone that is considering a career as a winemaker?

CHARLIE: Go to a leading university, become a good salesman, become a good mechanic – I think these things are important in succeeding in today’s market.

RED: What is occupying your time at the winery these days?

CHARLIE: Everything as usual – I am working on blends, we are bottling, we are talking to growers, we are in our vineyards, etc etc….

RED: Please share one thing about yourself that few people know

CHARLIE: I have loved motorcycles since my parents would not let me have a mini-bike when I was twelve. I have not been without one since I was 15 years old.

RED: How would you recommend that people approach your wines, or wine in general?

CHARLIE: If you think about what you are drinking you will be going a long way toward appreciating it.

RED: If you could choose any one wine to drink (regardless of price or availability), what would it be?

CHARLIE: Right now a cold glass of Dom would be good.

RED: What is the one question that I should have asked you, and what is your answer to that question?

CHARLIE: Do our wines compare favorable to a wine that cost 75 bucks a bottle? Put them both in a brown bag, taste them side by side and decide for yourself!

RED: Thank you so much for your time. We learned a lot about you – and about your wine. Keep up the great work, we are big fans!

CHARLIE: Cheers and good luck with your business

Wine Spies Vineyard Check:

The location of the Jacuzzi Family Vineyards can be seen in this satellite photo.

Sagrantino vineyards near Montefalco (Photo ©Tom Hyland)

P

Pecorino

White variety from Abruzzo and Marche. Generally aged in stainless steel, though some vinters barrel age it, achieving a creaminess. Pear and apple aromas.

Piedirosso

Lovely red variety of Campania, literally meaning “red feet,” a descriptor for the birds that sit on the vines when they eat the ripe berries. High acid, light tannins and charming fruit flavors of raspberry, cranberry and black cherry. Primarily used as a blending varietal; in small percentages (less than 15%), it cuts the aggressive tannic bite of Aglianico in the great Campanian red, Taurasi. It is also the primary variety in the medium-bodied Lacryma Christi del Vesuvio Rosso.

Pigato

One of Liguria’s most important white varieties with flavors of pineapple and pear with notes of herbs (often rosemary).

Pignolo

Red variety of Friuli with big tannins and deep color and flavors of black fruits. Used only by a few producers and often in blends.

Pinot Bianco

The most widely planted white variety in Alto Adige, this has flavors of apples with a touch of spice. Examples vary from light, crisp and refreshing to more serious bottlings with deep fruit concentration and distinct minerality (such as the top examples from producers such as Cantina Terlano, Cantina Tramin and Alois Lageder.)

Pinot Grigio

Wildy popular white variety grown in several regions of Italy, with the finest bottlings coming from the cool northern regions of Alto Adige and Friuli. Flavors of apple, pear and dried flowers with most examples being quite light and simple. A few producers make single vineyard or special selection bottlings that are more complex. (Known as Pinot Gris in France and other countries.)

Pinot Nero

Known almost everwhere else in the world as Pinot Noir, this is a red variety with moderate tanins, cherry/strawberry fruit and high acidity. A few examples from Piemonte and Tuscany, but the best in Italy are from Alto Adige.

Primitivo

Red variety of Puglia, with deep color, black fruits and plenty of spice. Generally found in southern Pugila and often bottled on its own. DNA related to Zinfandel of California.

Prosecco

White variety from Veneto and Friuli used in the production of the sparkling wine of the same name. Flavors of white peach and lemon, aged in steel tanks.

Prugnolo Gentile

The name for Sangiovese in the town of Montepulciano (used in the wine Vino Nobile di Montepulciano.)

R

Refosco

The complete name of this variety is Refosco dal Peduncolo Rosso – or “Refosco with a red stalk.” Yields wines of big spice, red fruit and distinctive tannins.

Ribolla Gialla

Charming white variety of Friuli that produces light to medium-bodied wines with high acidity and flavors of pear, lemon, chamomile and dried flowers.

Rondinella

One of the major red varieties of the Valpolicella district with deep color and good fruit (red cherry) intensity and moderate tannins.

Ruché

Rarely seen red variety grown near Asti in Piemonte that makes a lightly spicy, high acid red.

S

Sagrantino

Red variety of Umbria, grown only in the Montefalco area. Known for its intense tannins, Sagrantino is even more tannic than Nebbiolo. Cherry fruit and distinct spiciness as well. Sagrantino is made in both a dry and sweet (passito) version.

Ripe Sagrantino Grapes (Photo ©Tom Hyland)

Sangiovese

One of Italy’s most famous and widely planted red varieties, this is best known for its use in three famous Tuscan reds: Chianti, Vino Nobile di Montepulciano and Brunello di Montalcino. High acid, garnet color and fresh red cherry fruit along with notes of cedar; today some modernists have tweaked Sangiovese to deepen the color and add spice and vanilla from small oak barrels. Sangiovese is also planted in Umbria, Marche and Emilia Romagna.

Sauvignon

Known as Sauvignon Blanc throughout the rest of the world, this white variety is found most famously in Friuli and Alto Adige, where it produces assertive wines with bracing acidity and flavors of asparagus, pea and freshly mown hay. Also grown along the coasts of Tuscany.

Schiava

Red variety from Friuli that produces lighter reds with cherry, currant fruit, high acidity and light tannins. Also known as Vernatsch.

Schioppetino

Red variety of Friuli with big tannins and spice. Only a few producers work with this grape.

Sciasinoso

Red variety of Campania with lively acidity, dark berry fruit and moderate tannins. Usually a blending variety, but also used to make a lightly sparkling red wine.

Susumaniello

Red variety of Puglia with deep purple color and big tannins. Usually part of a blend, but sometimes bottled on its own. Interestingly, the name of the grape is loosely transalted as “the back of a donkey,” perhaps because of its productivity in the vineyard.

A primeira menção do nome Kongamato, foi no ano de 1923, quando viajante pelo nome de Frank H. Melland estava trabalhando para uma vez em Zâmbia, recolhendo relatos de nativos sober uma misteriosa ave, sem pelos, que atacava os nativos naquela região. Eles a chamavam de “Kongamato” (siginificando “dominador de barcos”).

Essa palavra é parte de um encantamento usado pelos Koandes para se proteger contra enchentes, que dizem ser provocadas por essa criatura. Eles usam o amuleto chamado “muchi wa Kongamato” para os os proteger quando atravessam certos rios habitados pela criatura. Dr. J.L.B. Smith, que ficou famoso por sua participação no descobrimento do celacanto, escreveu sobre lendas de dragões alados que habitam no Monte Kilimanjaro. Sua idéia é de que espécies extintas podem ser descoberta nos lagos, pântanos, rios e selvas da África do Sul. Marjorie Courtenay-Latimer, que descobriu o fóssil vivo celacanto compilou diversas estórias de répteis da Namímbia. De acordo com esse rumores, esses dragões voadores deixavam um cheiro de grama queimada quando eles pousavam.

Em 1920, o chefe da tribo Kanyinga morador da área de Jiwundu Swamp próximo da fronteira do Zaire identificou uma figura do pterodátilo como um Kongamato… Em 1958, o jornalista científico Maurice Burton escreveu para uma revista que vários relatos na África diziam de uma criatura parecida como um pterodátilo que vivia nos pântanos de Bangweulu. Ela vive nos pântanos de Jiundu até o oeste de Zâmbia, Congo e Angola e há muitos relatos de ataques contra os nativos. Criaturas similares são encontradas no Camarão, onde são chamadas de Olitiau, e em Gana são denominadas de Sasabonsam. Alguns dizem que ele tem a habilidade de brilhar à noite. Suas cores variam, mas é dito que é principalmente de cor vermelha ou negra, tanto que muitos cientistas dizem que se trata na verdade é de um morcego ou uma cegonha, mas que os criptologistas teimam em dizer que é um pterodátilo.

Também é descrito como um dragão voador de mais ou menos 1,22 m, em cores que variam de verde a azulado, mas em linhas gerais é sempre descrito como de corpo alongado, com pés pequenos, e grandes asas semelhantes a de um morcego. Algumas tribos os adoram como deuses. Imaginação ou não, houve até um estudante do Kenya que ligou para dizer que esses reptéis voadores não estavam extintos, descrevendo-os perfeitamente e dizendo que ele eram considerados pragas, semelhantes aos urubus e que se não se enterrasse profundamente os cadáveres ele os desenterravam para comer os restos de nativos e animais mortos. Eles não acreditavam que seja uma coisa sobrenatural como um demônio (molumbe), as algo muito real como um leão ou um búfalo.

Lendas de pterodátilos que tenham sobrevivido não é incomum, tanto é assim que dizem que um garoto de nome Oliver Thomas foi raptado por um deles… Isso aconteceu em 1909, ele foi até um poço pegar água quando da casa, todos ouviram seus gritos desesperados. Quando correram eles não vira nada lá fora, mas conseguiram ouvir seus gritos cada vez mais distantes… Depois se verificou que as pegadas iam até um determinado ponto e de lá sumiam! E mais adiante encontraram o balde, como se ele tivesse soltado de uma determinada altura… Para esse sumiço, há até quem culpe o Wendigo, lendário monstro faminto das lendas dos índios algonquinos.

Há inclusive em um dos sites, um pterodátilo abatido durante a guerra civil. Muito interessante e logo se vê que é uma montagem da época. Para finalizar há muitos relatos de criaturas aladas estranhas que sobrevoam também a América do Norte, descritas como grande pássaros, abutres, demônios, como o Homem Mariposa, que foi visto várias vezes e em 1966, provocou uma histeria coletiva no oeste da Virgínia e o caso foi mote do filme Mothman Propehecies, com Richard Gere… Mas isto é outra estória….

http://pt.wikipedia.org/wiki/Algonquinos http://pt.wikipedia.org/wiki/Wendigo

http://tejiendoelmundo.wordpress.com/2009/01/22/el-enigma-de-oliver-thomas/

http://everything2.com/index.pl?lastnode_id=124&node=kongamato&searchy.x=1&searchy.y=1

www.genesispark.com/genpark/konga/konga.htm

http://www.trueauthority.com/cryptozoology/kongamato.htm

http://www.unknownexplorers.com/kongamato.php Homem mariposa:

http://pt.wikipedia.org/wiki/Mothman http://www.imdb.com/title/tt0265349/

Mais sobre o Kongamato:

http://xfilesmisterioso.blogspot.com/2009/07/kongamato-dominador-de-barcos-tambem-em.html

Mais sobre monstros perdidos nos pântanos da África:

http://casadecha.wordpress.com/2009/05/08/mokele-mbembe-e-mapinguari/

Shochu Yokaichi Mugi

New Wines

• Francois Meriéau Touraine “L’Arpent des Vaudons” (typical Loire Sauvignon Blanc minerality though slightly different than Sancerre, no grapefruit bomb)
• Verderol Rueda (60% Verdejo, 40% Viura)
• Louis Guntrum Riesling Rheinhessen QbA “Royal Blue”
• Vignale Pinot Grigio, IGT Veneto (this was an interesting different flavor profile for the varietal, slightly creamy)
• Cucao (Geo Wines) Chardonnay, Casablanca Valley
• Viña Casas Patronales Cabernet Sauvignon, Maule Valley, San Ernesto Vineyard
• Gladium Tempranillo Crianza La Mancha (100% Tempranillo)
• Five H “Heritage” Red (85% Merlot, 15% Primitivo), Columbia Valley, Washington
• Ülmen Malbec Dulce, Mendoza (semi-sweet)
• Cartlidge and Browne Pinot Noir, California

New Spirits

• Honkaku Shōchū Ikkomon (Japan; Sweet Potatoes)
• Honkaku Shōchū Gankutsuoh (Japan; Rice)
• Shōchū Yokaichi Mugi (Japan; Barley)
• Tombo Shōchū / Soju (Vietnam; Barley; rated 88 by the Beverage Testing Institute)
• 99 Bananas Liqueur
• Hiram Walker Sour Apple Liqueur

Deve ser algum tipo de teste. É o que me deixa pensando se vale a pena investir em algo assim. Acho que pensar demais não faz parte do jogo. Tem muito instinto envolvido, muito mais primitivo do que qualquer outra coisa.
Sim, é um teste. Algo que nos prepara para um sentimento muito maior que está por vir. Mas isso pode ser uma ilusão minha. E o que é real? Quem tem medo de Virginia Woolf?
O que acontece é o seguinte, creio que estou passando de fase, de ano ou do que for. Virando a página, virando o disco, seguindo em frente, essa baboseira toda. E o passado é como o nome já diz…

Confermato, all’interno del Festival ACUSMATIQ 4.0, l’HotViruzParty After All, ovvero le performance delle eccellenze locali della techno music. Oltre a Giammaria (in scaletta all’interno dello spazio MARCHEGROOVE) si ballerà con la cassa dritta di Massi Gee, Laric, Primitivo e, dulcis in fundo, sua maestà Thomas Brinkmann, che proporrà i pezzi della sua ultima fatica “When Horses Die” in chiave rigorosamente live.

This wine exhibits a slight rains qualities and roasted red apple and abundance of winter spices and warm wood.

***

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