Alberto Marsetti Rosso Di Valtellina 2012

Smudged and savoury. 90% Nebbiolo from the top and middle of the Italian thigh, not far from the Swiss border. Thyme and marjoram, meat and rust. . . On the tongue - tobacco leaf, soft leather and very fine but firm tannins. It's something I can understand, if not completely admire.

Eben Sadie Sequillo White

Eben Sadie Sequillo White From Spittoon
“Simply sensational” – so opens the notes on the WineTrust website. They ain’t wrong. A fantastic blend of Chenin Blanc, Clairette Blanche, Viognier, Verdelho, Semillon Blanc, Semillon Gris. A little more age should reveal even more depth and complexity to its smooth depths.
“The name “Sequillo” captures the very essence of wine production in this area [Swartland], coming from the Latin for an arid, dry place of great purity.” “Simply sensational – magical take on South Africa’s favourite white grape – Chenin Blanc – married with a mix of Rhône, Portuguese and French varieties. Savoury, intense and wonderfully concentrated and balanced, with notes of ripe peach, red apple, honeysuckle and almond. The best Sequillo white we have tasted.”

Eben Sadie Sequillo White 2012

Eben Sadie Sequillo White

The Eben Sadie Sequillo White 2012 is available from WineTrust for £20 per bottle.

Eben Sadie Sequillo White Written ...

Plum Chicken Recipe with Plum Wine

Heading out to the grocery store this weekend? Pick up some chicken breasts and create this easy Plum Chicken recipe from Shade Mountain Winery and Vineyards. We visited Shade Mountain Winery and Vineyards this month, where we discovered prolific vineyards, numerous wines and a friendly family-owned winery. When you have the opportunity visit the winery and be sure of a warm welcome. Check out the Wine Trail Traveler article about our experience at the winery.

Plum Chicken

Ingredients 3 chicken breasts
1/3 c Shade  Mountain Plum Wine
1/4 c soy sauce
1/4 c salad oil or olive oil
2 T water
1 clove garlic
1 t ginger
1 T brown sugar
Sliced fresh mushrooms or 1 1/4 oz jar sliced mushrooms Directions
  1. Combine wine with soy sauce, oil, water, garlic, ginger, mushrooms, and brown sugar.
  2. Arrange chicken breasts in baking dish. Pour wine mixture over top.
  3. Cover and bake at ...

I’ll Drink to That: Christy Canterbury, Master of Wine

Thumbnail image for levi_dalton_ill_drink_to_that.jpg Episode 290 of I'll Drink to That has been posted, and it features Christy Canterbury. Christy is an MW who writes on wine topics for various publications, does speaking engagements related to wine, consults for restaurants and retail, and participates in wine judging competitions. She is based in New York. This interview covers a lot of ground, as Christy has worked in several different areas of the wine business. She recalls, for instance, the major push by retailers into high end wines that followed the last big financial downturn. Why the move into the expensive wines from retail when the financial markets were in decline? The answer is simple if you were looking at it from her perspective on the inside of that market: high end consumers were fleeing restaurants markups on top wines, and instead purchasing them at retail. At the same time, more wine was available for purchase ...

One of the Great, Mostly Unknown, Hard to Find Wines of the World: 3 Trevallon Reds – Offer CLOSES at Noon Saturday –

Last year one of our most successful offers was a rare vertical of Trevallon, the jewel of Provence, and one of the most unique, age worthy wines in all of France. We had a few reds in that offer but the centerpiece was the white vertical which you just don't see anywhere. Today I have another vertical of Trevallon but there is a catch. The offer closes Saturday at noon EST. This is a less than 24 hour offer. It is from a collector in Europe who is obsessed with Trevallon and is shaving some vintages off his collection. And it is easy to see why one would be obsessed with Trevallon.

This has to be one of the most unique wines in the world. Like a hypothetical blend between old school Cote-Rotie (think Levet, Gallet, Gentaz) and old-school Bordeaux (Cantemerle, Domaine de Chevalier, La Mission Haut Brion) all wrapped ...

Wine of the Day, No. 55

Valençay, a small region of the Loire Valley, received AOC status in 2003. Located on the banks of the Cher river, a tributary of the Loire, and hanging, as it were, from the southeast edge of the large Touraine appellation, Valençay is unusual for two features. It was the first AOC in France designated for two products, wine and cheese — the latter a distinctive goat’s-milk cheese dusted with charcoal and produced in the form of a small truncated pyramid. And, second, the grapes allowed to be grown and blended seem unique. An example of the second element is our Wine of the Day, No. 55, the Jean-François Roy Valençay Rosé 2014, a blend of 60 percent pinot noir, 30 percent gamay and 10 percent malbec, or côt as the grape is known in the Loire Valley, where cabernet franc is the dominant red grape. Nowhere else in France would ...

A Good Appetite: The Tomato Sandwich Perfected

Slightly overripe tomatoes, onion, raw garlic and mayonnaise produce the perfect, deliciously drippy summer sandwich. (Article plus video.)

Two Affordable Aged Riesling Gems from the Producer with the Highest Rated Dry Wine in Germany

After looking back at all Mosel vintages since 2001 up to the current 2014 vintage I have to say, leaving 2001 out of the discussion, that 2008 is by far my favorite. I'm not saying I don't like the
Picture by Eder Gonzalez
other vintages but what I am saying I will choose the 2008 all day if you give me a vertical from any notable producer in the Mosel. It is kind of sad that this is my favorite as it is more of a statement on how different Mosel wine is now that it was in the 60's, 70's and 80's. Even the 90's. You typically had 6-7 high acid, nervy vintages a decade, but from 2000 to 2010 you had 01, '04, '08 and one could include 2010 but the fruit is too ripe and the extreme nature of the vintage procludes me from including it. So ...

Friday Feature Photo: The Extraterrestrial Landscape of Portugal

Screen Shot 2015-08-28 at 14.13.13 Photographer: Ryan Opaz Capture Date: July 21, 2015 Location: Pico do Arieiro, Portugal About: There’s a reason why people fawn over Pico do Arieiro, Portugal’s third highest mountain…it’s absolutely breathtaking. Your mind wonders to alien planets where laws of gravity don’t seem to apply. It’s just you, the red rocky terrain and thousands of puffy white clouds that insulate you from the world. If you’re looking for a place to escape, to work your muscles, to be one with universe, plan a visit. Desktop Wallpaper: To download this image, simply right-click on the image and select “save link as” or “save target as”, then select the preferred location on your computer to save the photo. Purchase: Please contact the photographer directly if you’re keen to purchase their photo.

If you want to have your want Catavino to plan your next visit to exotic Iberian locations, contact us!! 

City Kitchen: The Key to Soupe au Pistou: Lots of Vegetables

In the South of France, this hearty soup can vary from village to village. Just keep the ingredients fresh and flavorful.

Bites: Inventive Menus at Soho House Berlin’s New Restaurant

An Unusual Class at a Napa Winery: Ampelograhy

St. Supery

St. Supéry Estate Vineyards & Winery, Napa

I have always been intrigued with the grape leaves. While identifying grapevines seems easy, when it comes to identifying the grapevine variety by the leaf, it seems almost mysterious. However, there is a field of science, ampelography where students learn to identify grape varieties by the leaf. If you visit many vineyards, you will notice that the leaf shapes of grapevines do vary as well as the color of the leaves and the stems. Perhaps the most well known ampelographer is Pierre Galet in France who devised a systematic approach to identifying grape vines. He wrote a book on the subject, “Ampélographie Pratique” published in the early 1950s. A winery in Napa Valley is now offering a class for anyone interested in this area of grapevines. St. Supéry Estate Vineyards & Winery has set up an Ampelography Master Class. Participants in the class ...

Lives: The Countries Between Us

Learning Dutch, speaking French and talking Ramadan in Belgium.

Vinography Images: Ready to Go

vinography_desktop_ready_to_go.jpg Ready to Go
NAPA VALLEY, CA: Clusters of ripe Carneros chardonnay are nearly ready to be harvested near Napa, California. The annual grape harvest, in full swing at the moment, has become a favorite time of the year for visitors to Wine Country, boosting global sales of more than $12 billion. INSTRUCTIONS:
Download this image by right-clicking on the image and selecting "save link as" or "save target as" and then select the desired location on your computer to save the image. Mac users can also just click the image to open the full size view and drag that to their desktops. To set the image as your desktop wallpaper, Mac users should follow these instructions, while PC users should follow these. PRINTS:
Fine art prints of this image and others are available at George Rose's web site: EDITORIAL USE:
To purchase copies of George's photos ...

Hervé Souhaut ‘La Souteronne’ 2014

What a curious and exceptional wine. An old vine gamay from the Northern Rhone; whole bunches, bright, sharp and beautiful, sealed with a black plastic slug. . . I've seen plastic corks before, but never one like this, it has a squishy foam core and an outer shell of plastic. Presumably it's less prone to shrinkage.

Unfiltered and unfettered. Expressive, sappy, stems and spice, thyme and red berries. Edgy and slightly nervous, pert, pips and more grip than I had expected. As a lover of wines that are light and slippery, I thought this was superb.

12%. Approx $A65.

June Wine Bar — Brooklyn

back-towards-front-750x500 As much as the natural wine scene has exploded in the past 10 years in New York, reflecting the culture and passion for this juice in Paris, there are still few bars and restaurants that focus solely on natural wine. June Wine Bar, which opened in January of this year, is one of the few places in NY that boasts an all-natural list. June is successfully pouring things like Costadila 280, a sparkling orange wine from Italy. This, along with other unique selections has piqued the interest of curious drinkers and wine geeks alike from the five boroughs. Places like June, along with Reynard, Ten Bells, and Contra are proof that it is possible to go “all natural” in NYC and have success. June was born when business partners Tom Kearney and Henry Rich joined forces and brought their idea of a natural wine bar to life – both men ...

School Lunches Becoming Healthier, Statistics Indicate

Warm Up: All About Nebbiolo

bigstock-Italian-Nebbiolo-Red-Wine-Grap-36819278.jpg As one of the more fickle wine grapes to grow, committing to the production of Nebbiolo can be a true labor of love. Nebbiolo has a long growing season; it will flower early but ripen late, increasing the time during which things can go wrong. It needs lots of sunlight and usually will get the south slopes with great exposure; but it also needs wind protection, and prefers a certain elevation. If it rains heavily after the grapes turn red, the quality can tank. Nebbiolo is picky about the climate and soil types it will grow in, but when it chooses to grow in a particular soil, it is extremely expressive of even the slightest micro-nuances of the soil. The buds are also picky-- often the first ones are infertile, so in the vineyard you have to account for this with more space. In the post-phylloxera era much thought needs ...

Wine and PR

Recently I posted to my Facebook page a question that asked why people, especially in public relations and marketing, will write, for example, “So-and-so currently resides in Atlanta” instead of “So-and-so lives in Atlanta.” My contention is that “currently resides” is phony formal and pretentious, an attempt to inflate a small and ordinary claim by large rhetoric. Any book on grammar and writing will tell you that the best prose is simple and direct. One of my Facebook friends who works in PR responded to my post, saying: “Being in PR it really is the way PR people talk and write. There is a certain format we use and have been shown since day one. It might not be traditional or ideal but it is very universal in PR!!” To which my response is that PR needs to go back to school. If you do an internet search ...

The Pour: At La Garagista, Hybrid Grapes Stand Up to Vermont’s Elements

Deirdre Heekin’s wines are only one facet of the diverse working farm Ms. Heekin operates with her husband, Caleb Barber.