Molto Italiano Virtual Tasting

Molto Italiano

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Understanding Italian Wine DOC versus DOCG

DOC AND DOCG QUALITY CLASSIFICATIONS •

DOC stands for Denominazione di Origine Controllata (Denomination of Controlled Origin). There are 330 DOC wine areas in Italy today.

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DOCG stands for Denominazione di Origine Controllata e Garantita (Denomination of Controlled and Guaranteed Origin). There are 73 DOCGs, the highest quality (and pricier).

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To qualify for DOC/DOCG label, producers adopt universal quality standards: where they get their grapes; permitted grape varieties; max/min alcohol levels; winemaking techniques; yields.

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Many quality Italian wines are not DOC or DOCG — producers may choose to make the wine from varieties not permitted under the rules. The most famous example: the Super Tuscans (known as IGT wines).

Salumi and Wine Pairings •

Salumi and wine is the most popular aperitivo pairing in Italy.

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Salumi (salami is one type) refers to a family of seasoned or cured Italian meat products sold sliced and ready to eat.

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How you make Salumi • Meat fillings are chopped or ground and enhanced with additional fat • The mixture is then salted; seasoned with spices, herbs, or aromatics; and occasionally splashed with wine.

• To finish: stuffed into casings—made from natural animal membranes—and hung to cure, ferment, and dry • Drying coaxes out flavor (by reducing moisture 30%)—kills off bad microbes —and encourages good bacteria to thrive on the surface • It’s an ancient preservation method – and delicious!

There are hundreds of different types of Salumi – we are sampling four types:

Salumi: Italy's Finest Cured Meats

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Calabrese - An Italian dry sausage that is traditionally made with only pork meat, but at times is combined with a small amount of beef. Seasonings are added in addition to hot peppers, which lend a nice spicy flavor.

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Genoa Salame - A variety of salami originally Genoa. It is normally made from pork, may also contain veal. It has a sweeter, oily texture which comes from a relatively high fat content. Nice acidity and a slight taste of ferment.

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Italian Dry Salami - a cured sausage consisting of fermented and air-dried meat, typically pork. Our selection has been infused with spices and white wine.

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Sopressata - An Italian dry salami. Inspired by an original recipe from the Abruzzo region of Southern Italy, this rich artisan salami is made with sweet fennel and fresh garlic.

Wine One Lambrusco (Emilia Romagna)

Lambrusco •

Made in a red, semi-sparkling style known as frizzante, Lambrusco refers to a family of grapes that grow principally in Emilia-Romagna (AKA foodie heaven).

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The style dates back to the Romans; Riunite made Lambrusco famous in the 1970s.

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Fruity, low alcohol (12-13%) and gently sparkling, foams up like beer, ranges from light cherry to inky red in color.

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Vinified in large tanks to add delicate pressure, the Lambrusco DOC grape clone defines the unique flavors: Lambrusco Grasparossa (inky red with blueberries and violets); Sorbara (dry, cherry-berry); Reggiano (softer, fruitier from the famous cheesemaking area); Salumino (tannic and often boosted with sweetness)

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How sweet do you want it? Ranges from Extra Brut and Brut (dry) to Demi-Secco (semi-sweet) or Dolce (sweet).

Claudio Plessi Tiepido Modena Rosso Frizzante 2016 Principal Grape

Lambrusco Grasparossa

How does it taste?

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Dense, refreshing and frizzante (spritzy) red that should be served chilled. A bit of spice on the nose with blueberries.

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Organically farmed – nothing added.

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Winemaker/farmer Claudio Plessi is a member of the Natural Winemakers Group (Vignaioli Artigiani Naturali). Grapes are grown organically, and hand harvested. Spontaneous fermentation with natural yeast. Made through artisanal methods without any additions of chemicals, special yeasts or extra sugars.

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12.5% Alc. – only 1200 bottles made! We just drank 2.25% of the 2016 harvest.

Lambrusco Spritz INGREDIENTS

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Ice

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1 ½ oz. Amaro, such as Campari

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1 ½ oz. grapefruit Q Mixer (or 1 oz. of soda water and ½ oz. grapefruit juice)

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3 oz. Lambrusco

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Garnish: Pitted green olives, grapefruit or orange slices

DIRECTIONS

Add the amaro to an ice-filled wine glass. Top with the Lambrusco and Grapefruit/sparkling water. Stir gently.

Garnish with 3 olives (grapefruit and orange slices optional). Try this with Aperol (instead of Campari) and substitute the olives for orange slices and a sprig of fresh herbs (such as mint, thyme, rosemary).

Wine Two DOC Alto Adige

ALTO ADIGE DOC PRINCIPAL GRAPES

Whites: Pinot Grigio, Pinot Bianco, Gewürztraminer, Chardonnay Reds: Lagrein, Schiava

• One of Italy’s smallest wine-producing regions, planted along the Adige River. No DOCGs but plenty of quality.

• Alpine AND Mediterranean: Some of the highest altitude vineyards in Europe –up to 3,300 feet – but also mild below.

• Situated at the Alpine crossroads of Italy and Austria. Became part of Italy after WWI. Known as Südtirol locally; Italian and German are both spoken. Most street signs are multi--lingual.

• BEST PINOT GRIGIO IN ITALY! • Sustainability is very important – many wineries are organic and biodynamic. Led by family wineries such as Elena Walch, Alois Lageder.

Alois Lageder 2020 Pinot Grigio Principal Grape 100% Pinot Grigio •

The Alois Lageder winery in Alto Adige 136 acres of the family's own vineyards, managed through biodynamic principles

How does it taste?

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100% Pinot Grigio

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Medium bodied, rich, fruity, and fresh

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Brilliant, clear, straw yellow with a golden shimmer

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Delicate aromas, pronounced bouquet, fruity (peach, melon) exotic spices

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Mineral-salty richness on the palate; great acidity pairs well with foods

Biodynamic Winemaking

Destination Alto Adige

Wine Three DOC Montalcino

Rosso di Montalcino • Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before release and once released, typically needs more time in bottle for its drinking potential to be fully reached.

Pienza

• The good news is that Montalcino makes a “baby brother” version. Rosso di Montalcino wines are made from younger vines (or de-classified Brunello), aged for about a year before release. They offer extraordinary values from some of the Best Brunello producers and are ready to drink upon release

Rosso di Montalcino DOC Ciacci Piccolomini d’Aragona 2019 Principal Grapes

100% Sangiovese (Grosso) •

South-east Tuscany

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Farmed organically and family-owned. One of the most highly awarded Tuscan producers, with 136 historic acres of vineyard set between the Arna hills and the Orcia River.

Planted in iron-rich soils.

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Deep ruby red color

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Red berry, slightly floral and spicy hints. Great structure and round tannins.

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Also try: Ciacci Brunello; “Ateo” (Merlot/Cabernet Sauvignon); ”Fabius,” the top Syrah from Italy

Wine Four DOC Etna Rosso

Sicily’s Wine Regions – Etna DOC q Vines have been grown here for more than 2,500 years. Sicily is the largest Mediterranean island with amazing variety of local grapes and vineyards. q There is one DOCG: Cerasuolo di Vittoria. Known for the Nero d’Avola grape. Often compared to Shiraz, “plummy and powerful.” q Etna is the most active volcano in Europe – over 250 wineries are at work on the slopes. The vines are very old (despite the risk of lava flows, ash and nearconstant smoke). q Etna Rosso DOC is one of 16 DOCs on Sicily. The most famous red grape of Etna is Nerello Mascalese.

Also, great rosé! q Etna Bianco wines are made from local Carricante and Catarrato grapes (high in minerality, refreshing, delicious).

Tenuta delle Terre Nere 2019

Etna Rosso DOC

Principal Grapes 95% Nerello Mascalese, 5% Nerello Cappuccio •

A winning combo: Volcanic soils and very old vines (up to 50 years of age). A hybrid of northern Italian Barolo and French Burgundy in style.

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Grown at altitude, up to 3,000 feet (travel tip: you can take a cable car to the caldera at 8,000 feet; the mountain peak is at 11,000 feet).

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Bottled after 16 months of oak aging

How does it taste?

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Color: ruby red

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Nose: wild berry, red cherries and sweet spices with a touch of incense

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Flavor: fresh, balanced, very elegant

“We are conducting our viticulture on stuff that comes out of the terrible below…On Etna you can lose it all.”

– Andrea Franchetti, winemaker

Helen Gregory helen@gregoryvine.com (646) 621-3559

@gregoryandvine

gregoryvine.com