Taste of Italy - Virtual Tasting

A Taste of Italy

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Wine One Beautiful Veneto and Venezia! DOC Prosecco

The Prosecco Region

The tables at the Osteria senz’Oste are self-service. The host leaves out prosciutto, Prosecco, Alpine cheeses, bread and traditional desserts daily.

Leave a tip on your way out!

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Prosecco is Italy’s answer to sparkling wine. It comes primarily from the Valdobbiadene area, about one hour north of Venice.

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Prosecco is the most-sold sparkling wine in the world. It’s affordable and easy-to-drink.

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The wine is made with Glera grapes (formerly called “Prosecco”) and fermented in large tanks by the Charmat sparkling method (at 3 atmospheres of pressure)

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Prosecco’s bubbles last longer than beer (1.5 atm), but not as long as Champagne (6 atm), fermented under higher pressure in bottle.

La Marca DOC Prosecco Principal Grape Glera (AKA Prosecco)

How does it taste?

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Most Prosecco wines are produced in a dry, Brut style. The Glera grape is fruity, and it can taste “sweet” even when it is technically 100% dry.

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Look for crisp green apple, honeydew melon, pear, and honeysuckle

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It’s a great food wine – also makes great cocktails from Bellini’s (white peach purée and Prosecco) to Aperol Spritz.

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 use the DOC/DOCG label, producers agree to universal quality standards in their growing area, such as: where they get their grapes; permitted grape varieties; max/min alcohol levels; winemaking techniques; and yields.

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Prosecco became a DOC in 2007 – and added a DOCG in 2009 to protect the term Prosecco.

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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).

The Veneto Region

The Venetian Empire

FAVORITE FOODS OF VENETO Arancini, Pesce con “Pasta Bigoli”, Carpaccio, Bacaro Al Merca, Cicheti

Carnevale di Venezia (February)

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 Alois Lageder.

Elena Walch Pinot Grigio DOC Alto Adige Principal Grape 100% Pinot Grigio •

An architect from Milan, Elena Walch married into the 4th generation of the Walch family in 1985. She met her husband, Werner Walch, on a project to restore the family’s Castel Ringberg, a 17th Century Renaissance castle and vineyard.

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The Walch family had been making wine since 1869, but Elena transformed the winery by replanting the family vineyards. They launched the Elena Walch label in 1988, a compliment to her success in developing quality Alto Adige wines.

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Vineyards are planted up to 3,300 feet. They are very steep, low yield and high quality.

How does it taste?

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Fresh, bright and crisp

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Light straw yellow

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Fruity notes of ripe pears, white pepper and a bit of sage

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Mineral-salty richness on the palate

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A wine with backbone (AKA acidity) to pair with many dishes.

In just a short period of time, Alto Adige has become Italy’s top white wine region.

The requirements for this were the AlpineMediterranean climate, the quality of the soils, and the enviable locations of the vineyards.

“History is very present, and the local families are attached to their land.

German is still a first language, and we grow up bilingual. It was hard for my grandparents post-war, but my generation has really benefitted.

We’re proud to be part of Italy, while also embracing our Austrian heritage.”

– Karoline Walch

Biodynamic Winemaking

Destination Alto Adige

Wine Three DOCG Chianti Classico

Chianti Classico DOCG •

Chianti wine is a red blend from Tuscany

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Made primarily with Sangiovese grapes (80% minimum)

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Other grapes can include red Canaiolo, Colorino, Cabernet Sauvignon and Merlot.

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White grapes were once allowed in Chianti Classico

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The Chianti Classico DOCG is the historic growing region of Chianti, first designated by the Medici family in 1716. This is where you find the highest quality Chianti.

How does it taste? Delicious! o Flavors: violet, spice and juicy cherry. o Structure: great tannins and acidity o Amazing food wines: pair with steak, pasta, pizza

Ricasoli Chianti Classico Brolio 2016 Principal Grapes

80% Sangiovese, 15% Merlot, 5% Cabernet Sauvignon •

From the oldest winery in Italy

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The grapes are from the family’s Brolio estate, near Siena (in the warmer, southern end of Chianti Classico). The ripeness comes through in the rich Sangiovese fruit.

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Aged 9 months in oak barrels

How does it taste?

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Deep ruby red color

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Dense notes of ripe cherry, licorice, violet, and ripe blackberry

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Very good structure on the palate; velvety, well-balanced and complex.

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Look for the Signature of Chianti Classico acidity on the finish, “mouthwatering to taste”

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The Ricasoli family has been making wine since 1141. Ricasoli is the oldest winery in Italy, run by the 32nd Barone Francesco Ricasoli.

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Ancestor Baron Bettino Ricasoli created the wine “recipe” for the Chianti region in the late 19th Century.

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The family owns a 3,000-acre estate in Brolio, planted with 600 acres of vineyard and 60 acres of olives. Elevation: 1,300 feet

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Over 40,000 people visit the Brolio castle, osteria and vineyards each year.

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Other producers to try: Antinori, Frescobaldi, Ruffino, Banfi

Chianti DOCG

Chianti Classico DOCG

Chianti Classico Riserva (minimum 24 months in oak)

Chianti Classico Gran Selezione

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 2018

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 (similar to Alto Adige (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