tag:blogger.com,1999:blog-41193679136015553502024-03-19T03:20:35.085-07:00Speaking about wine fashion and foodSommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-4119367913601555350.post-64831050159152497122015-01-25T00:45:00.004-08:002015-02-07T00:26:41.973-08:00New website!Follow my articles also on <a href="http://fashionwine.me/">http://fashionwine.me/</a> !Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-33559697440015287132015-01-25T00:30:00.001-08:002015-01-25T00:30:32.662-08:00Shoes and wine pairing? A mirror of the society!<div style="text-align: justify;">
Did you have ever had the chance to observe people making aperitive, look at what they drink and then look at their outfit, especially shoes? I did! But here comes a little bit of romance.</div>
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Ok, I can't say there is a mathematical correlation between what you wear and what you drink but some common underneath elements for sure:</div>
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Elegant business-man in black, just after work. They have never time to stop home and wear a pair of jeans, they come directly from the office. They are the worse. You know why? Because they are wearing a mask and you cannot understand how they really are. Multitude of facades. Many type of wines. Many type of drinks. Not too far away the chance they start directly with a cocktail to release the stress and reduce the "time-to-get-drunk" period, especially in the big busy cities. Or simply the time to get tipsy (softer view). Rarely you see them ordering with awareness of the facts. True. I am generalizing now. It's a story. Anyway, they drink it quite fast. Conclusion: there is no type of wine for this category (sometimes).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGRBL8BUYpD2pbHSw4k-0ke0n3czi_h8SKFG4d4dUR8arAemMqbkmWvKH35lqT0ayia1vvmjWU8Wrre4Tg1RESqzUS3QLEMAxKX7f6pNfgg8v0y8IzwlQw3QgbHbhL8hLd2OTxlt9AOlw/s1600/foto+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNGRBL8BUYpD2pbHSw4k-0ke0n3czi_h8SKFG4d4dUR8arAemMqbkmWvKH35lqT0ayia1vvmjWU8Wrre4Tg1RESqzUS3QLEMAxKX7f6pNfgg8v0y8IzwlQw3QgbHbhL8hLd2OTxlt9AOlw/s1600/foto+1.JPG" height="320" width="214" /></a>Elegant woman wairing a pair of high heels #JimmyChoo shoes. Sophisticated, classical. Black (#Armani) coat, distinctive bearing. A Champagne chalice is what best suits her. Fine perlage, never-ending bubbles, persistent sparkling. She sips it calmly, the drink last quite long. Is this a stereotype of woman? Maybe. You might find her in a big and charming city, not common though. Her wine is the #Veuve Clicquot , no doubt on that. Or a #Franciacorta, in an easier connotaion. Croissant, bread crust, fragrant as the pefume she wears. It suits her like a #Chanel nr.5 would do. The #<b>monterossaCabochon</b> is spot-on. You imagine her on a top-roof bar in NY or Paris, or simply looking at the canal from a luxury hotel terrace in #Venice.</div>
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<span style="text-align: justify;">Ripped jeans, last autumn-winter collection of sneakers, alternative but attentive to details. They follow the trend and now the trend is to retrieve the "old-style", not only in the fashion world. Have you noticed how much we are getting back to old traditions? More and more people are fed-up of nouvelle cuisine and want to go back to simplicity. The same with wine. And we are actually assisting to the the "re-birth" to the #</span><i style="text-align: justify;">sur lie </i><span style="text-align: justify;">method (in Italy we call it #</span><i style="text-align: justify;">col fondo </i><span style="text-align: justify;">which literally means with the residual yeasts). With the natural bottle re-fermentation and no filtration, the wine obtains a natural, "rustic & country" flavor and it is exactly the same type of sparkling wine that our grandparents used to drink. #</span><b style="text-align: justify;">Costadilà</b><span style="text-align: justify;"> #</span><i style="text-align: justify;">col fondo </i><span style="text-align: justify;">wine is now quite in vogue in Italy (#prosecco or #glera grape). I love also #</span><b style="text-align: justify;">Menti</b><span style="text-align: justify;"> one, made with #garganega. Stefano Menti is an alternative and genuine fellow and he wants his wine to be "deliberately downgraded" (read my post on that if you are curious: </span><a href="http://cenedimary.blogspot.it/2014/05/a-wine-deliberately-downgraded-menti.html" style="text-align: justify;">http://cenedimary.blogspot.it/2014/05/a-wine-deliberately-downgraded-menti.html</a><span style="text-align: justify;">),</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdEiBssSfjvt3VJaOuP3sfHqXYJ39GUL1Q09oB1QtjmZ6GFj6I1zpASPPvpqNsjpBtHnMp_LK2gcFCOQAyh6H0X1btDaPp2OlOLV3Z9hyphenhyphennQwpQRLHVn0uaa9AMMu2BphzMFFWokmnML5I/s1600/foto+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdEiBssSfjvt3VJaOuP3sfHqXYJ39GUL1Q09oB1QtjmZ6GFj6I1zpASPPvpqNsjpBtHnMp_LK2gcFCOQAyh6H0X1btDaPp2OlOLV3Z9hyphenhyphennQwpQRLHVn0uaa9AMMu2BphzMFFWokmnML5I/s1600/foto+2.JPG" height="320" width="213" /></a>And what about middle-class bourgeois entrepeneurs? They were a casual studied look. A nice pair of #Tods, a cashmere sweater in winter which becomes a personalized (with the initials) shirt in spring and a #RLauren polo in summer. The like sailing or golf, they enjoy life staying with friends drinking and eating well, sometimes they become also "experts" in the field and they LOVE to show off their know-how. So here comes #<b>AngeloGaja</b>, a wine producer behind one of Piemonte greatest #Barbaresco. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarsUgiJ5DHaqyiUt2DGd35IHFbLAyUQJwR93vxe2jh0TDSkR9bUW3ol8ja_RxOwvvGfF6VuspyAjT54vLNhHAjemuNZuzKa2jeLI-bfyF3vJovC94xbPKTPVmP0tnrgo_t-wQGvJHWRP4/s1600/94288270954a4c7eb528b2a7acf2ba24.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgarsUgiJ5DHaqyiUt2DGd35IHFbLAyUQJwR93vxe2jh0TDSkR9bUW3ol8ja_RxOwvvGfF6VuspyAjT54vLNhHAjemuNZuzKa2jeLI-bfyF3vJovC94xbPKTPVmP0tnrgo_t-wQGvJHWRP4/s1600/94288270954a4c7eb528b2a7acf2ba24.jpg" height="200" width="183" /></a>The final category is the one I prefer: the rebels. They live surrounded by studs, they love studs. Their colour is black, so their wine must be red. And the producer must me a rebel: #FulvioBressan. Read the story about him: <a href="http://cenedimary.blogspot.it/2014/12/fulvio-bressan-rebel-winemaker.html">http://cenedimary.blogspot.it/2014/12/fulvio-bressan-rebel-winemaker.html</a>).</div>
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His pinot noir is atypical. White pepper and vanilla. Ripe fruit. From a rare and noble grape the Pignol 2001 has a great potential too. Served after oxygenation. woodlands undergrowth as well as with aromatic herbs. </div>
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Ah, I forgot, don't you like #Berlusconi? Well, no doubt, go for #BartoloMascarello <i style="font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 12px; line-height: 17.38px;">"I don't make wines with fantasy names. I don't make crus, I don't make wine in barriques, my wines don't have perfume of vanilla and Limousin oak. I'm the last of the Mohicans".</i></div>
After spending his entire life in the vineyards, in his later years due to illness and obliged to stay in his office Bartolo became a sort of artist, designing his own wine labels. His most famous one is the "No Barrique No Berlusconi", nowadays a real collectors’ piece!!!Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com1tag:blogger.com,1999:blog-4119367913601555350.post-43612907283574885192015-01-13T12:04:00.000-08:002015-01-13T12:04:27.771-08:00#"Da Vittorio" - 3 Michelin stars restaurant experience!<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcejn1968iiZNjpb5LsS-le_FLAEqaP5VA_e4Z-pktMd5mNy-NGpHG8HJi8KRQLK89SemINOYKDbhyphenhyphenqR6PqAdFiiqwoGvuDdhplA_KNf0y55e13lFL4P-UZPZKvoW2kgH52c_A1PHZtWg/s1600/IMG_9356.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDcejn1968iiZNjpb5LsS-le_FLAEqaP5VA_e4Z-pktMd5mNy-NGpHG8HJi8KRQLK89SemINOYKDbhyphenhyphenqR6PqAdFiiqwoGvuDdhplA_KNf0y55e13lFL4P-UZPZKvoW2kgH52c_A1PHZtWg/s1600/IMG_9356.JPG" height="320" width="240" /></a>A little tale on my experience at "Da Vittorio", a 3 Michelin stars restaurant located in Bergamo, precisely in Brusaporto. As soon as you cross the main entrance with you car you enter into a huge park completely illuminated (you understand so that it was a dinner and not a lunch ;-) ). The restaurant is located on the top of a not too steep hill, from where you have a wonderful view. The last check of my face reflected on my compact mirror (an accessory I can't go out without) to see if it was more (or less) ok ... Acceptable. A quick update to the daily make-up and a last-minute exchange of my shoes. Ok, I agree the last gesture doesn't properly suit the concept of elegance but I am sure you agree with me that with zero degree walking six hours incessantly around Milan with a pair of #Hugs it's not elegant but it's smarter. </div>
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As soon as I passed the second entrance (into the restaurant of course, it's not a labyrinth) I got the feeling to be in a fairy tale. Everbody since the first moment up to to end is taking care of you (at this stage I avoid any pecuniary comment ;) ). We got accompanied to our table, whose distance from the others was perfectly measured (I had still the chance to eavesdrop a tiny bit from our neighbours :) ) and instantaneously served an <i>entrè </i>(maybe I remember wrong and it was after we ordered ... doesn't matter). It was really elaborated so don't ask me to repeat it. Nice, indeed. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaXjHXPMjWm-kCHKefAwZMJO09B6DCaDaS5hD6iLtH9XzQjP6df7Nuuv0GDnjnDI0ZQqbsTTvD0awnoGMxxZ_sknkrIldHSAl9qPddyXtkA1UtcDUfngN8rasHM_emgVsDsJ5dVxmXGTI/s1600/IMG_9367.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJaXjHXPMjWm-kCHKefAwZMJO09B6DCaDaS5hD6iLtH9XzQjP6df7Nuuv0GDnjnDI0ZQqbsTTvD0awnoGMxxZ_sknkrIldHSAl9qPddyXtkA1UtcDUfngN8rasHM_emgVsDsJ5dVxmXGTI/s1600/IMG_9367.JPG" height="240" width="320" /></a>As a first impression I have to say that the place looks really traditional. Charming, elegant, warm, all fitting adjectives. But not innovative. It's not a critical point, just an observation. Differently from others Michelin stars where the atmosphere is more <i>artefact,</i> here you feel more .... Ok, I can't say you feel more like at home (do not exaggerate!) but maybe you feel less like in a 3 Michelin stars restaurant. And here let's confess that I have just one term for comparison, which is Le Calandre, by Alajmo, where I celebrated by 30s. But soon I will have a second jolly to spend ;) Let me give the time to save some money after Xmas squandering.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04Gkv4WZ_QLgqBpDhVPpqVEDP86nfYnz56Pd-kap-dJPIjHwuQ8zhIvhekrEI_KA9I1yi1bGoknt5bmdDf9ejtEA-znvLtjLn5ziQpFnFIs7_AqGRkxRsTl7Cw5lkMSqHNJZvk6YKxNQz/s1600/IMG_9369.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg04Gkv4WZ_QLgqBpDhVPpqVEDP86nfYnz56Pd-kap-dJPIjHwuQ8zhIvhekrEI_KA9I1yi1bGoknt5bmdDf9ejtEA-znvLtjLn5ziQpFnFIs7_AqGRkxRsTl7Cw5lkMSqHNJZvk6YKxNQz/s1600/IMG_9369.JPG" height="240" width="320" /></a></div>
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I was a little bit surprised about the Menù. I expected it was more oriented to "themed choices" rather than to the usual Starter/Main/Dessert structure. There was instead just one "dinner package" (let's define it like that even if it sounds more touristic than starred) for which we went for, without thinking even half a second. I might won't return to Vittorio another time in my life or, better, for sure I won't return to Vittorio very soon (it sounds less dramatic!) and therefore I wanted to try <b>EVERYTHING</b>. Let me let eat also the tablecloth! Yes. because "Da Vittorio", differently from the "new-age" Calandre philosophy, you have also the tablecloth. You see, I am not a liar, this restaurant is traditional as I commented before.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuQyhCpK4EnPc_C__0wheysOfAqSOX8dZZQP7K3xijTi2Kt5oKXUwSN1U0Ivn1nCQIDST4L8mnFpoIEuN9RCkeBQbABD_8iO94PDhn-5T3-_8IgaeXTgcnJFpcEQdbRHQQPsvOMpKdhU-/s1600/IMG_9365.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGuQyhCpK4EnPc_C__0wheysOfAqSOX8dZZQP7K3xijTi2Kt5oKXUwSN1U0Ivn1nCQIDST4L8mnFpoIEuN9RCkeBQbABD_8iO94PDhn-5T3-_8IgaeXTgcnJFpcEQdbRHQQPsvOMpKdhU-/s1600/IMG_9365.JPG" height="320" width="240" /></a>As I said we were very convinced about following the Chef Menù, a selection of different tastings, all rigorously made with fish. And I was astonished that the other tables were simply going for a "miserable" (it's rethorical of course) main course, like a tagliolini fresh pasta with some grated #white tartufo from Alba (5.000 euro per kilo). Maybe and most probably they are habitual customers. Some rich entrepeneur from the area inviting for dinner the 20 years younger (secretary). Oh my God, he was so ugly and coarse. A table of younger "hungry" (in al senses) businessmen with a plethora of models (or, if not models, reinvented girls in their max 30s after some plastic surgery). Last, but not least, a Russian family (for sure not habitual) with another plethora: of children this time. Who for sure aprreciated the three Michelin stars "decomposed <i>zuppa inglese</i>" dessert (but maybe would have been more happy with a MD chocolate & cookies icecream, what do you think?).</div>
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Stop to be a blabbermouthing (I am speaking to myself now)!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_2cFXwFfsZT3Xnyba9wOpg1ChtDpsg4q8Auoc-xF7Bj6ha1ylOfclRVRlty9_Ie7RDc1FpkoJ3jC-WxM5bT1xFGfzsHaXH8eD73Py5eVeNQhFgMtFQq43lpcmJfOCZbwxaDslrpCmiXK/s1600/IMG_9376.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW_2cFXwFfsZT3Xnyba9wOpg1ChtDpsg4q8Auoc-xF7Bj6ha1ylOfclRVRlty9_Ie7RDc1FpkoJ3jC-WxM5bT1xFGfzsHaXH8eD73Py5eVeNQhFgMtFQq43lpcmJfOCZbwxaDslrpCmiXK/s1600/IMG_9376.JPG" height="240" width="320" /></a>How was it? Excellent. From the starter (the 1st one, the second one and the third one: so was not actually a starter) to the dessert (the pre-dessert, the second pre-dessert, the real dessert, the afterdessert: which one was actually the dessert? I got lost). </div>
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The pictures speak themselves (maybe they would speak better if they were made by a real photographer and not with my I-phone) but I just want to mention the courses which impressed me more. The Tuna tartare with an oysters marshmallow foam. The fish risotto, where the ingredients were decomposed (included the condensed <i>bouillon</i>) and needed to be melt togheteher to regain their essence in the multitude. The mixed fried fish where each ingredient was basically part of a complex mosaic. The "decomposed <i>zuppa inglese</i>". Their assortment of homemade (as everything there of course, even the cheese is prepared by them and not supplied) of <i>bon-bon </i>of all colors scale and filled in with the most unthinkable ingredient (even vodka). </div>
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From my position I could admire the open-plan kitchen and the multitude of chefs at work.Wow! That looked like an army.</div>
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And the same the waiters were walking around like ants. So I can assure you that bread on my table was not missing. From the saulty croissants to the "whatever other kind of bread". Extremely tasty and fresh.<br />
The cherry on the top was our wine. Useless to say that the wine list was like a bible containing all possible religions. We opted for an autoctonous one. We went for a certainty: the Trebbiano d'Abruzzo of Valentini, 2011. Valentini is a myth. They say his Trebbiano he is the only one in the world able to cope with up to 20 years aging. Light but not light; the border between you like/you don't like is very ephemeral. But if you decide to like it, you do it seriously. Those slight mould notes which open themselves leaving space for a unique and irresistible complexity are unforgettable. Not filtered, not concentrated, not aged in barriques. Balanced, fat, fresh. And with that I have said everthing. </div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com1tag:blogger.com,1999:blog-4119367913601555350.post-30486178768174809092015-01-07T13:28:00.000-08:002015-01-07T13:39:42.747-08:00#Milan - a paradise for whatever kind of lover<div style="text-align: justify;">
I love to observe, I love to walk (and observe while I walk obviosuly), I love to write down what I have seen to fix it, like a sort of guarantee I freeze my emotions, the same emotions that after a while can fade, just because time makes it happen. During these Xmas holidays I have spent few days in Milan, just to relax and chill-out a little bit. I neglect to listen to that slice of cake of opinions which categorize that city as grey dyed, just business-oriented, where you have nothing to see. Excuse me, can you repeat? Do you have a soul?</div>
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On the contrary, I got absolutely captured by the massive amount of colours, lights, tastes and flavors. </div>
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I have been living there several years for study (mmm, and not only ...), but this time I had seen it from a different angle, with different eyes let's say...And, frankly admitting it, with a thicker wallet, a particular which always helps...</div>
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1st: Useless to say that if you are a fashion addicted, Milan is extremely dangerous. That's why I strongly recommend to walk around the quadrilateral fashion district on the 1st of January, as I did. You can still enjoy the glitter of the Xmas lights and the dazzingl <i>haute couture </i>maison's windows, having their doors locked. Ok, the sensation is not exactly like the one you have when you come out staggering with a countless number oh shopping bags on your wrist (passing by an hyper-strapping man in black), but at least you can dream about your dinner without any sense of guilt (so, my advice is: wait until the day after, when the sales start!). </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10AJxg8Bf06yUnUaSWtzH3qIl-0yF1lmgI4luMmprUHrGoA-nNx-0OE9B-esVh-k1AeyGI2kFd8gtmA1uWun2KCPBhYwhBuxa0BQtliHM0vWcuWtb84jia_z7RNZid77-whLJk9tg93uC/s1600/luini_panzerotti.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg10AJxg8Bf06yUnUaSWtzH3qIl-0yF1lmgI4luMmprUHrGoA-nNx-0OE9B-esVh-k1AeyGI2kFd8gtmA1uWun2KCPBhYwhBuxa0BQtliHM0vWcuWtb84jia_z7RNZid77-whLJk9tg93uC/s1600/luini_panzerotti.jpg" height="202" width="320" /></a>2nd: Useless to say that if you are a foodies addicted, Milan is extremely dangerous. And this time, not only for your wallet, but also for your shape ;) Unless you decide to avoid the subway and walk, walk and ... walk...No matter if you freeze, just walk. And after a visit at the fantastic and majestic cathedral and all the surrounding area, stop by Luini, and eat one of their panzerotti. Simply amazing. One of those that you eat with all the voracity left after the Xmas blowouts. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDmzCqQD4sG8LMKDm3mXIix_Ynh8XU9eQjVGaI2vUsGvVAo9j6au3nC2oOtnnMyusQazdqHR213-FYJle6hfI0YeviGfLgkStZ7-5XK7OEMTnGojU8XF7VPyLqpMC130vC1-_qL0ah8qc/s1600/California+Bakery.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRDmzCqQD4sG8LMKDm3mXIix_Ynh8XU9eQjVGaI2vUsGvVAo9j6au3nC2oOtnnMyusQazdqHR213-FYJle6hfI0YeviGfLgkStZ7-5XK7OEMTnGojU8XF7VPyLqpMC130vC1-_qL0ah8qc/s1600/California+Bakery.jpg" height="320" width="240" /></a>Especially if you have skipped lunch to pretend to be healthy. Or, maybe more realistically, because you have skipped lunch after having filled yourself like a pig at one of the #California Bakery formats. I am not a passionate of formats but let me say that this one is extremely cute. You can have your scrambled eggs bagel and pancakes next to a very alternative and cool Milan couple, speaking about their just recent night of sex (I am joking :) and wearing the same trendy stripes hat.</div>
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And what about Navigli? is it about food lovers? There are a couple of places I would recommend to go and one of this is #El Brellin, the "Milanese style", especially their brunch is excellent. </div>
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The massive part of this suburb is made of small bars and pubs where you can enjoy an happy hour. Amazing if you are a student under your 30s ... (sobh :-( ) To avoid if you have a sensitivity (just a slight one is enough) for decent food and beverage. I am not generalyzing of course, I am not the one going for the "black and white theory", exception exist in life, always. But, in <b>general</b> (and I have just said I am not <b>generalyzing</b> ;-)) in the "happy hour" (where the formula is: pay for the drink and eat whatever is served on the buffet) the quality of the food is quite low.... and dangerous, again.. And, I would bet that whatever kind of pasta left hours and hours there macerating would lose its appeal (so quality and timing are playing toghether!). Finally I have learnt (after years and years) that maceration is not always good!</div>
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Always speaking about Navigli, what can I say of traditional trattorias serving traditional food? I have been at "La Trattoria Milanese", located at the start of one of the two Naviglio lanes. You can enjoy an #ossobuco "alla Milanese" and a #risotto "alla Milanese" and something else "alla Milanese". But let me say that the place has lost some shine throughout the years. It looks like time hasn't passed there but not in a positive connotation. It looks somehow a tired environment. I am sorry :( ? Yes, I am.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgggJd8ZDLdae3Br_lEdWd709eV6m1AFhzwwrHqpc1VtZZFSNk7PHgaTzoF-1avmbfgcnhwUPpg7-3dpz4ZftCKzHsQzmXa0ZCu36MoG2CLqf7UBU1rQTotss03MDIMb2mjM99iyCpngsP/s1600/peck+cellar.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgggJd8ZDLdae3Br_lEdWd709eV6m1AFhzwwrHqpc1VtZZFSNk7PHgaTzoF-1avmbfgcnhwUPpg7-3dpz4ZftCKzHsQzmXa0ZCu36MoG2CLqf7UBU1rQTotss03MDIMb2mjM99iyCpngsP/s1600/peck+cellar.jpg" height="240" width="320" /></a>3rd: Useless to say that if you are a wine addicted, Milan is extremely dangerous. Wine everywhere. Go to the Peck wine cellar in Via Spadari and if you want (and can!) you might leave there 8K euro for a bottle. Extremely rich cellar, wit labels from all over the world, a prestigious place.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgki6XD0gyxUtx5aRwk6Zp7E6iwH6R_soakhnNQa-dw-CVLZakENDY9DuxObh-WztN7EcpbiXvzqnWx0ruR8wSNNByQg8FijjBYEOhNjCQsp_aV13ASE3_izPEanGoT6_dh49oY375Zg0vA/s1600/excelsior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgki6XD0gyxUtx5aRwk6Zp7E6iwH6R_soakhnNQa-dw-CVLZakENDY9DuxObh-WztN7EcpbiXvzqnWx0ruR8wSNNByQg8FijjBYEOhNjCQsp_aV13ASE3_izPEanGoT6_dh49oY375Zg0vA/s1600/excelsior.jpg" height="200" width="158" /></a><br />
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Go to the Eat's food hall at the #Excelsior luxury shopping center and you can find the most trendy labels, also natural and orange wines. And also a very nice guy (well prepared) which after half an hour chatting with me and disclosing his knowhow, started to give vent to its frustration about the professionalism of some colleagues and bla, bla, bla...That's life!</div>
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Or go to Eataly at Milano Smeraldo and there you can find many interesting labels (a part from those where Farinetti business is involved...). I personally do not like Eataly so much (you see it? I am not a lyer, before I said that I don't like formats), but a visit to it it's worthed at least to understand towards which direction we are moving. Should I cry now? A small tear, come on!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxhf3-Hi4rEbinTrpYVYxBsZTxCp_j_rjcbkEKrILw4FeEeAmPPeNZPMPhf3iBlYLTyabILQqBGmRMnkQGpkfpSwSKsR9w2UfxFk2Ph3DGlkuY5q6OI1dD1aK1ZRnPggX88cs1IeE9Ya6/s1600/Cantine+Isola.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsxhf3-Hi4rEbinTrpYVYxBsZTxCp_j_rjcbkEKrILw4FeEeAmPPeNZPMPhf3iBlYLTyabILQqBGmRMnkQGpkfpSwSKsR9w2UfxFk2Ph3DGlkuY5q6OI1dD1aK1ZRnPggX88cs1IeE9Ya6/s1600/Cantine+Isola.JPG" height="320" width="213" /></a><br />
Anyway, anyhow, I personally love more rustic places. Those place that to get there you simply need to know them beacuse they are not famous. Do you understand what I mean? The case is that I got the luck to bump into a very "vivid" and "traditional" winery quite far from the city center, precisely in Via Paolo Sarpi, in the heart of the Milan Chinese ghetto. Simply I loved it. As it's often the case in such places, conversation with the staff and
management was part of the experience. Browsing the shelves full of handwritten
tags helping in understanding what wonders are you looking at was the most fascinating part. And the excellent glass of German Riesling I had too. If I remember well it was a <span class="st"><i>Dönnhoff </i>of 2012 Vintage. The name of the winery? #Cantine Isola.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NZ1AhrWIWL1pIt8wBMeUvEv_GvMJrd3NKxLi2fnMrs5-PfBC9y3MQM44B3UxXVwkMfClfYcqMXwgtv9Y7fj40V2on1vn_i5LZ22mdj0rf4U_rxMbfxfsVOLeEf7fQ4sBetst1WOzDo_8/s1600/IYO.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NZ1AhrWIWL1pIt8wBMeUvEv_GvMJrd3NKxLi2fnMrs5-PfBC9y3MQM44B3UxXVwkMfClfYcqMXwgtv9Y7fj40V2on1vn_i5LZ22mdj0rf4U_rxMbfxfsVOLeEf7fQ4sBetst1WOzDo_8/s1600/IYO.jpg" height="200" width="150" /></a><span class="st">Last but not least, if you cannot fully dissemble your hidden posh impulse donate yourself a dinner at #Iyo </span><span class="st">…"<i>what makes Iyo truly special is the quality of the ingredients and
the uncommonness of the flavours, which catapult you in to a parallel
sensory universe</i>" (nuok.it). It's the first fusion restaurant in Italy who earned a Michelin star. It deserves it. Just my personal opinion. </span><br />
<span class="st">And please, do not forget to try the tuna belly with goose foie gras & Maldon salt. Upss, I forgot to say one thing, it's dangerous! You can like it so much that you prefer to explode rather then stop eating.</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NZ1AhrWIWL1pIt8wBMeUvEv_GvMJrd3NKxLi2fnMrs5-PfBC9y3MQM44B3UxXVwkMfClfYcqMXwgtv9Y7fj40V2on1vn_i5LZ22mdj0rf4U_rxMbfxfsVOLeEf7fQ4sBetst1WOzDo_8/s1600/IYO.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><b><span class="st"><br /></span></b>
<b><span class="st">Conclusion: if you are not a </span>scaredy cat, go to Milan eat, drink, make shopping and enjoy it!</b><br />
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<br />Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-16172683324375690252014-12-29T12:29:00.001-08:002014-12-29T12:29:16.480-08:00Arcari e Danesi + Azienda agricola Solouva: two interesting projects<div style="text-align: justify;">
I got impressed and fascinated by these two realities, that's why I would like to speak about them in the same post. </div>
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Let's start with the first one.</div>
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<strong>Arcari e Danesi</strong> is basically the assembly of three friends, a terroir and a project driven by passion: Giovanni Arcari, Nico Danesi and the producer Andrea Arici.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jGVhc9CS7kyXVi2-dAWgp6Rb-aStRJoX2nwTK_iMx_c6jaHcLFvb-If_Z1RdU79JR1qMn8IcJ_pDmMINypvkWzyK8VY7mWQVsqvbWA4feDqn0aX6M3ozseoFx0uUR0u0hMXK1N7S1o9s/s1600/foto.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_jGVhc9CS7kyXVi2-dAWgp6Rb-aStRJoX2nwTK_iMx_c6jaHcLFvb-If_Z1RdU79JR1qMn8IcJ_pDmMINypvkWzyK8VY7mWQVsqvbWA4feDqn0aX6M3ozseoFx0uUR0u0hMXK1N7S1o9s/s1600/foto.JPG" height="320" title="Arcari e Danesi" width="240" /></a></div>
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Giovanni Arcari and Nico Danesi were and are working in the wine field with different roles. Giovanni in the communication and as a wine blogger, a "wine talent scout" (as the notorious wine journalist Franco Ziliani defined him). Nico an oenologist instead. Both vivid consultants in the field, helping in the promotion of some smaller wine companies in the Franciacorta area, in all the steps of the production chain.</div>
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TERRAUOMOCIELO is actually a project born in the Franciacorta area from the meeting of the three men during the 2002 grape harvesting of Andrea Arici producer. TERRAUOMOCIELO is a project for the safeguard of the small agriculture in the wine world. It's a <em>manifesto </em>against the standardization and homogenisation. <strong>Successful I would say.</strong></div>
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And ... a part of advicing other producers, Giovanni & Nico challenged themselves with the realization of their wines. The dosage zero is what I have personally tried and I have found it extremely enjoyable. 100% Chardonnay, fermentation in steel, 30 months on the yeasts. White flowers and citrus notes. Sapid, vertical, crispy, direct. Ideal with raw fish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BIyH07QRTx6jE3GE7DIqigbyUxf0NqyGxFmIOH6781il0VzBtXcfA03D9ysEd_2-kKzysDkB1Kad_gQPhk4O2rjvWHtCggZ70HMmEJEgksbESgsXQvJz9WQu3LJOpJBN1lBfhOSZNeex/s1600/foto2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> </div>
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Let's continue with <strong>Solouva</strong>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BIyH07QRTx6jE3GE7DIqigbyUxf0NqyGxFmIOH6781il0VzBtXcfA03D9ysEd_2-kKzysDkB1Kad_gQPhk4O2rjvWHtCggZ70HMmEJEgksbESgsXQvJz9WQu3LJOpJBN1lBfhOSZNeex/s1600/foto2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BIyH07QRTx6jE3GE7DIqigbyUxf0NqyGxFmIOH6781il0VzBtXcfA03D9ysEd_2-kKzysDkB1Kad_gQPhk4O2rjvWHtCggZ70HMmEJEgksbESgsXQvJz9WQu3LJOpJBN1lBfhOSZNeex/s1600/foto2.JPG" height="320" title="SoloUva" width="240" /></a>It's a small reality which took part to the TERRAUOMOCIELO project, property of Andrea Rudelli. Only 1,5 ha and around 10.000 bottles produced per year. The name Solouva (Only Grape) derives from the production method: in no step of the process are added any sugars. @ONLY GRAPE. The grape is picked up fully riped and the wine is bottled when fermentation has not ended yet, so that there are still some sugars left. For the dosage the must previously frozen is used. Again 100% Chardonnay. Yellow fruits. Pleasant acidity notes on the finish.</div>
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<strong><em>BOTH WORTHED!</em></strong></div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-47399305485693148542014-12-14T07:06:00.003-08:002014-12-14T07:20:27.141-08:00#Sandro Sangiorgi: a unique experience!<div style="text-align: justify;">
I had the chance to attend some wines classes held by Sandro Sangiorgi, a guru in the field. Director of the Porthos magazine, sommelier, wine writer and expert, supporter of natural wines, the only ones who deserve to exist. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNX-J1hYjqhMjGwb83yO57kWLzCILm8R6DR-YB7jL8m_TvwbbU82Q5jgf75Kq9xwxstsqkmy00uET1hvJGG_LeIPk4KvtC2L1EcqwfWJmFE8XiUDcsRIQm911uM6wn2VRd8_p8-gWUtco/s1600/Sangiorgi.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaNX-J1hYjqhMjGwb83yO57kWLzCILm8R6DR-YB7jL8m_TvwbbU82Q5jgf75Kq9xwxstsqkmy00uET1hvJGG_LeIPk4KvtC2L1EcqwfWJmFE8XiUDcsRIQm911uM6wn2VRd8_p8-gWUtco/s1600/Sangiorgi.jpg" /></a>I entered the class and I had the feeling he was a little bit presumptuous. I changed my mind. Ok, he likes provocations, especially if directed to women (I guess he has a weakness for beautiful women ;-)). But he is definitely an open-minded character, he loves to listen to the "naive" opinions of people who do not know as much as him about wines and are not affected by external influences like whoever is in the field. And he genuinely loves PIZZA and often use it in his "wine-food" pairing quotes!<br />
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He started the lesson with the extract of a poetry, called the "Cipolla"/ the "Onion". I guess the message is that the wine has different substratum and that you need to discover them one by one to understand its essence. But that is just my personal interpretation.</div>
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We tasted 7 different wines. I enjoyed the first part when we were served exactly the same wine, the same grape but coming from different parcels, the only difference from the fact that one started to be grown byodinamically in a second stage.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBkQm7Pe5PIlxyamJW_0OtO8gZ2cqpI3-VzYTw9EbSGF9rzbsRNErySR7LbHRyYIoKb1o5b3njQ0A-H6Ij7YEdCbw3tWFEUbeSoDEmRf1CGMH-Gsd6qObUikAim8uZcZAA-SLbGqSH6OB/s1600/porthos+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpBkQm7Pe5PIlxyamJW_0OtO8gZ2cqpI3-VzYTw9EbSGF9rzbsRNErySR7LbHRyYIoKb1o5b3njQ0A-H6Ij7YEdCbw3tWFEUbeSoDEmRf1CGMH-Gsd6qObUikAim8uZcZAA-SLbGqSH6OB/s1600/porthos+1.JPG" height="320" width="320" /></a>In Sandro classes you taste natural wines basically. Because for him the only wine is the natural one, with no exception. It has a strong identity, able to overstep the boundaries of its territory. And to be natural it's not enough the lack of use of sulphites (SO2). Long maceration is not a sign that a wine is natural either, nor the fact that it tends to the orange color. It's a multitude of factors that need to be combined. In conventional wines "universality" fades.</div>
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A real natural wine producer cannot have a unique commercial objective but it needs firstly to be a custodian of its land. He has a big responsibility towards the community, because wine is a form of cultural and spiritual nourishment, before everything else. Nothing to deal with nutrition. Just "if and when" we speak about natural wines. And, I stress it again, natural doesn't mean only lack of sulphites. </div>
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I loved when he defined the knowledge of wine as a journey inside ourselves. And it comes with experience. I totally agree. Day after day. We do not need to rush. We will learn by discovering places, meeting men and women who hoe the ground. Discover unsual beauties. Choose the wine because we love it and not to show it to friends. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvrUUx-ie0JeY4Wq6bUCzPIHgAdlN7aLMq_8_qskm3d4OhBOa32cM2ujI2UmY3D0uAUW3Tq8G3GNjbHqrYd_Dr6_tqLlQcjlhEDaH1PFc5Y30pPW96bVrTJEvidaMFmma5_02CwpV61k1/s1600/L'invenzione%2Bdella%2Bgioia.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhvrUUx-ie0JeY4Wq6bUCzPIHgAdlN7aLMq_8_qskm3d4OhBOa32cM2ujI2UmY3D0uAUW3Tq8G3GNjbHqrYd_Dr6_tqLlQcjlhEDaH1PFc5Y30pPW96bVrTJEvidaMFmma5_02CwpV61k1/s1600/L'invenzione%2Bdella%2Bgioia.jpg" /></a>If you seriously want to know something about wine because you have a passion, I recommend to read his book: "L'invenzione della Gioia" ("The invention of joy"). No other title could be better spot-on!<br />
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To conclude my post I want to write about an episode who touched Sandro, which is one of the first arguments you find on the web when you Google his name. That's why I wanted to start my article with a different and more enthusiastic topic.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-ABQOCiqDxYaRo0LJ1hsnZ0Vhb9Ze0oEHFeyQkqXRC5CXllk33MhkDaB7onze4K64maZoUqSCtf9Poy7iuhSXsJyN7iEHFRh2aI9dT4KSXGmXXg2HZ72m96DjPEYQH-f7A-mF3o4sAmi/s1600/porthos+tasting.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp-ABQOCiqDxYaRo0LJ1hsnZ0Vhb9Ze0oEHFeyQkqXRC5CXllk33MhkDaB7onze4K64maZoUqSCtf9Poy7iuhSXsJyN7iEHFRh2aI9dT4KSXGmXXg2HZ72m96DjPEYQH-f7A-mF3o4sAmi/s1600/porthos+tasting.JPG" height="320" width="214" /></a>People in the field know actually Sandro also for a story behind the scene, who involved him and the Porthos edition, being arraigned both from Gambero Rosso Holding and Slow Food edition. Accused of defamation, Sandro & Porthos won the case in the 2nd stage of the legal process. Responsible from 1993 until 1999 of the tastings and reviews for the "Vini d'Italia" guide (at that time co-edition between the Gambero Rosso and Slow food), it happened that Sandro left his role suddenly. </div>
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During a session of the TV program Report focused on wines ("In Vino Veritas" special edition), Sangiorgi revealed the truth about his leaving, declaring the pression received from the two organizations in order to favour in his reviews some wineries who stongly invested in advertisment, to the detriment of others . Specifically he signaled the publication of a review he never made on a wine company he thought was not deserving it. This declaration provoked the Gambero Rosso and Slow Food edition reaction and the consequences I wrote abut before.<br />
I let yourself express your own opinion.<br />
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I thank instead Sangiorgi for the beautiful classes and for the great wines I had the chance to taste. Cheers!<br />
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<br />Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-54282915155633549712014-12-07T14:29:00.004-08:002014-12-08T02:45:30.040-08:00Fulvio Bressan: the rebel winemaker<div style="text-align: justify;">
I had no clue about the controversy on Fulvio Bressan before they presented me his wines during a tasting. Expelled from Slow Wine due to his racist comments in Facebook against Cecile Kyenge, Italy’s Minister for Integration.</div>
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Difficult fellow. Direct, overheated, polemic. After the FB episod, his wines got boycotted. A case of #web-reputation? Did he drink too much maybe ? His philosophy is "to hate moralists. In front of you they make the purist and criticize you. But then, they stab you in the back and make the most revolting things in the world". For sure he applied this philosophy (to be direct and not moralist), he shouted his thoughts in front of everybody (in the web) and he got punished. I don't have a clear position on that. I totally disagree of such a direct and offensive way of shouting furiously and with racism ideology. On the other side, I fully disagree on the boycott positions taken in the wine world and business. Especially after he excused himself. Especially because it looked quite evident that he did it in a <em>naive </em>way driven by his hot temperament.</div>
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That he was a rebel personality was quite clear. That he got easily overheated too. So I see as an outsider too strong the positions taken against him and his wines. Like a sort of "moralist" attitude to take advantage of someone else mistakes, an excess of righteousness? Maybe.<br />
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Anyway, I tasted his wines before knowing all this story, so my judgement was 100% naive & still is impartial</div>
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The Schioppettino or #ribolla nera was spicy and full of wild aromas, quite complex. Moss, wood, mulberry. I liked it.<br />
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His pinot noir is atypical. White pepper and vanilla. Ripe fruit. It reminds to his other wines I tasted, despite the non-autoctonous grape variety. I liked it too.<br />
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From a rare and noble grape the Pignol 2001 has a great potential. Served after oxygenation. woodlands undergrowth as well as with aromatic herbs. Honestly, I found it amazing.</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com1tag:blogger.com,1999:blog-4119367913601555350.post-56252606554114685412014-12-06T02:22:00.000-08:002014-12-06T02:23:31.809-08:00A nonconformist winemaker: Jean-Pierre Robinot and his (bio)-dynamic <div style="text-align: justify;">
I have fallen in love with this wine during a tasting class with Sangiorgi, the natural wine "guru". I will speak about him.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yU0FdltaIxlnHlHXElNfXyjSs8dCN6dHzywicTJFT-yvB4bb4BSHVafkQXvqFAxpax6Lh-WNRZW_qdkDYPkmxZ6Gy5dQf97zcmzW0KR7-ksh9987JY4QL61HQat_USuvkprjzImXt5EI/s1600/Jean-Pierre+Robinot+_label1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0yU0FdltaIxlnHlHXElNfXyjSs8dCN6dHzywicTJFT-yvB4bb4BSHVafkQXvqFAxpax6Lh-WNRZW_qdkDYPkmxZ6Gy5dQf97zcmzW0KR7-ksh9987JY4QL61HQat_USuvkprjzImXt5EI/s1600/Jean-Pierre+Robinot+_label1.jpg" /></a>Jean-Pierre is an alternative character, passionate about wine since he was very young. In the 1980’s he opened L'Ange Vin, one of Paris’ first wine bars with only natural wine. After that, not satisfied enough, he undertook the experience of the magazine “Le Rouge et Blanc”, created by himself, a bible of information on natural wine growers in France. <br />
The moment arrived when he realized that the real substantial way to understand natural wine was actually making it. So, in 2001, he started with his own biodynamic (of course!) winery in his native village in the Loire. Still running the wine bar in Paris and travelling to and from the winery, he gave birth to his first “Cuvee TGV”, in memory of the high speed train he took between Paris and the Loire, until the moment he decided to move definitively to Chahaignes and focus his life on grape growing and winemaking. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinO1V9MH2kLXTWoMrLSHpEr5sqS6ceqpttSEXD4BDnaBeZ5c3-lL5P9TBLEL4_v-_1te95Dj3TAxSWJYAKS9zc5v8qrCe5IB9bjPtnNlnUEf4yHtScu0nVxVY8kq-617lG3BR931xn5LcH/s1600/Jean-Pierre+Robinot_label3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinO1V9MH2kLXTWoMrLSHpEr5sqS6ceqpttSEXD4BDnaBeZ5c3-lL5P9TBLEL4_v-_1te95Dj3TAxSWJYAKS9zc5v8qrCe5IB9bjPtnNlnUEf4yHtScu0nVxVY8kq-617lG3BR931xn5LcH/s1600/Jean-Pierre+Robinot_label3.jpg" /></a>Pineau d' Aunis, Chenin Blanc and Gamay are responsible for the "Domaine de L'Ange Vin", indicating those wines made from grapes grown on his own vineyards. "L'Opera des Vins" indicate wines which are instead made from the grapes he purchases from nearby vignerons, but that he selects personally and carefully. The #Pineau d' Aunis is not the Brother or the Sister of the Pinot, be careful :). The name <i>Pineau</i> comes from the French word <i>pin</i> and refers to the pine cone shape that clusters of grapes can resemble!<br />
Robinot’s wines can take a long while to ferment, 2 to even 4 years (if not longer), enchanted by the changes that the wines experience during this time. His products are unquestionably without sulfur (VINS S.A.I.N.S in the lables indicate in fact "<em>sans aucun intrant ni sulfites ajoutes</em>"). This winemaking process may seem chaotic from the outside, but it is totally under his control and it makes fully sense. It is simply natural. <br />
Even more, to make this wine producer unique (to my eyes at least), comes the fact that the labels on each wine are changed every year, sometimes based on his own paintings or photographs.<br />
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I have tried just one wine (as I said before during a tasting class), <span itemprop="name">Les Vignes De L'Ange Vin Nocturne</span> <span class="wine-year light" itemprop="releaseDate">2009 </span>and I got fascinted, not only for its story. Vivid. Red fruit, balsamic notes, roses. A good potential for aging. "<em>Un vin tout en finesse et en délicatesse qui se rapproche de la cuvée Camille sur ce grand millésime solaire qu'est 2009".</em><br />
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-29512281877519450582014-11-30T12:49:00.001-08:002014-11-30T12:49:59.950-08:00"Le Guaite" farm and their Amarone!<div style="text-align: justify;">
This a very interesting company. Rural farm in the heart of the Valpolicella territory who started a family-run acitivity in 1997 with the production of extravergin olive oil of first quality. </div>
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What's better in life than a toasted slice of fresh bread with some extravirgin olive oil on it? I would find it difficult to meet somebody who disagree with that.</div>
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The name of the founder is Stefano. In 2002, with the help of his wife and daughter, he started to produce wines from the local varieties of the territory: corvina, corvinone and rondinella. They work hard to guarantee natural products and great wine. From sunrise to sunset. With passione.</div>
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Here below some notes on the wine I tasted and enjoyed.</div>
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<b>Amarone della Valpolicella 2005-2006: </b>after 3 years resting in new french oak barriques, 6 months in steel and 4 years in bottle, a 16,5% in alcohol wine was born. It's definitely an intense product, both for the olfaction (dry fruits, cherries under alcohol, pepper, chestnuts) that for the palate. In the mouth it's silky and rounded, warm.</div>
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<b>Recioto della Valpolicella 2006:</b> it's a great dessert wine. After 6 months of withering it rests 3 years in new french oak barriques, 6 months in steel and 3 years in bottle. At the nose it's intense, sweet, delicate. I love it with seasoned cheeses.</div>
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<b>Valpolicella Ripasso 2007:</b> after 40 days of withering in november comes vinification. It's then passed again on the marc of the Amarone. It's then ledt maturing in french oak barriques (already used once) for 30 months, 6 months in steel and 2 years in bottle. It's 100% fruity and balsamic. I loved it.</div>
Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-88069419248236304692014-11-23T09:48:00.001-08:002014-11-23T09:51:10.637-08:00Bartolo Mascarello: the last of the Mohicans!<div style="text-align: justify;">
I came through this wine during a spiritual tasting led by Sandro Sangiorgi. I got impressed by it, because I liked it, very simple. I enjoyed it more than the other wines tasted during the evening. Sandro didn't spend too much words on it, I believe for one basic reason: Bartolo Mascarello IS the patriarch of Barolo, everybody should know him. He IS even if Bartolo passed away in 2005. The winery is now managed by the daughter Maria Teresa, the typical skinny woman who behind that minute figure conceals a very strong personality. </div>
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Before 2005 I was still too young and not so involved in the wine world to ring the doorbell at number 15 of Via Roma in Barolo village and meet Bartolo. If he was still alive I would take my car, drive to the Langhe and knocked that door to fulfill "a must" in winelover agendas. To listen, watch and learn about <span style="font-family: Georgia; font-size: 10pt;">t</span>heir Barolos, Barberas and Dolcettos.</div>
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Bartolo has always been a traditionalist, convinced of his theory of winemaking, against all alternative ideologies on Barolos.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNnizLEijOlUYkYi52bKSuETAEEk4TOMe9r8mDXuvAUQHVv0NXZeF4k9BIcTXxL3OF6ndikOh5vH-5ccs4bC9ilhVe-vTLuu3TABXrESW6J0opYwMIGkuMkoh430vXVj4mnPBoBhCjava/s1600/Mascarello+bartolo+nebbiolo.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnNnizLEijOlUYkYi52bKSuETAEEk4TOMe9r8mDXuvAUQHVv0NXZeF4k9BIcTXxL3OF6ndikOh5vH-5ccs4bC9ilhVe-vTLuu3TABXrESW6J0opYwMIGkuMkoh430vXVj4mnPBoBhCjava/s1600/Mascarello+bartolo+nebbiolo.JPG" height="320" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMhuioL1w3GYhhRTRdQREULnd7pXIcPast5PLuwrkXozXEiDOzCd2wXQJSHJwP1NTiSYohD24CrWKfyfHZUeSbmJZoDf0hDvU6bEqqkRV7fLEEgYKdRyrsqtusmJMpNwvYejHs4BJBn7m/s1600/Mascarello+bartolo+no+barrique+no+berlusconi.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdMhuioL1w3GYhhRTRdQREULnd7pXIcPast5PLuwrkXozXEiDOzCd2wXQJSHJwP1NTiSYohD24CrWKfyfHZUeSbmJZoDf0hDvU6bEqqkRV7fLEEgYKdRyrsqtusmJMpNwvYejHs4BJBn7m/s1600/Mascarello+bartolo+no+barrique+no+berlusconi.JPG" height="320" width="240" /></a>Long macerations and smoothing out in big oak botti, and not in barriques; preserving the Barolo tradition of assembling blends of
the grapes from different vineyards in order to ensure a more harmonic wine. Why to preserve? Because in the late 1980's there has been a "revolution" against traditional Barolo in favor of a darker, more dense bottlings derived from aging in new
barriques, with the subsequent feelings of vanilla quite strongly invading the wine. Bartolo began a long battle to defend classically crafted
Barolos. <i>"I don't make wines with fantasy names. I don't make crus, I don't make wine in barriques, my wines don't have perfume of vanilla and Limousin oak. I'm the last of the Mohicans".</i></div>
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After spending his entire life in the vineyards, in his later years due to illness and obliged to stay in his office Bartolo became a sort of artist, designing his own
wine labels. His most famous one is the "No Barrique No Berlusconi", nowadays a real collectors’ piece.</div>
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During the 2001 elections a bottle was confiscated from a wine shop, for
“displaying political propaganda in a not authorized place”.</div>
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By the way, if you look on the Internet be aware that they do not have a website and they do not promote themselves. They don't need it! They are simply perfect. </div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-56660500652022457302014-11-17T12:00:00.001-08:002014-11-17T12:08:20.759-08:00Emidio Pepe: Montepulciano d'Abruzzo tasting<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUdY541wF4NHObJy4U3isIKManGUT6qaY5tcM0zd8hmcH1OTL-95xKhWphw9PhxejnMxFlVPa-B6qERYeBKZccWUcv8Nmx7gJLK7icVbva4jzd_Id8t2H2m76eLx3cRUeADjUg_YOYire/s1600/EP.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUdY541wF4NHObJy4U3isIKManGUT6qaY5tcM0zd8hmcH1OTL-95xKhWphw9PhxejnMxFlVPa-B6qERYeBKZccWUcv8Nmx7gJLK7icVbva4jzd_Id8t2H2m76eLx3cRUeADjUg_YOYire/s1600/EP.JPG" height="212" width="320" /></a></div>
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I have spoken about Emidio in my previous post, where I have described his wonderful Trebbiano wines. To go into the winery history and curiosity I remind you to <a href="http://cenedimary.blogspot.it/2014/11/emidio-pepe-with-pepe-wine-you-have.html">http://cenedimary.blogspot.it/2014/11/emidio-pepe-with-pepe-wine-you-have.html</a></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXpF8hRkyRopuKEoK09iihEZhWL4bg3b95FG1zzWvVcedV4-4_qQbXYlRzYE0r3f3udLvX0zKAaCClTsishN7Y2ZsKzxL_bfuBwN-MNGJKxaDmumkP-yYsbdlYgKY9L1qhXPcjlvg8IRzg/s1600/Montepulciano+d'Abruzzo%2BPepe%2B2005.JPG" height="320" width="240" /></h4>
</a>2005 Vintage:</h4>
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Deep colour even though it's not fully clear due to the natural filtration. At the beginning the sensation it transmits is very ferrous but you need to wait a ittle bit obvsiouly and let the wine breath. </h4>
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Once it will open it will reveals itself: mineral notes, red fruits, black cherry and other fruits under alcohol. What it's sure is that you cannot take this wine nonchalantly. The taste is sober at the start and then rich, always richer as time passes.</h4>
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The 2007 is less sober than the 2005 one. The spectrum of perfumes is quite wide. Ripe fruits, like cheery, red fruits. Roses and violets, a charming bouquet. Yes, charming. It needs some oxygen, but then it's perfect, natural, generous. The taste is confirming the nose, with a "wilder" note, something from the soil is captured here. I also had some licorice glares. 100% approved. 100% recommended. </h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOayLSxm9Mv1jT55UiNOqZkdwYKxHgrFxczTax4qeTYeSbIOMjqgQclAG8a-oIELdj93OwselJxRuL-W14OQP7KNs3csZF0PqbH20gMyClSHUsXFWQ7euf2y1hkDUuhMus0vrnef8BnDdh/s1600/Montepulciano+d'Abruzzo%2BPepe%2Btasting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOayLSxm9Mv1jT55UiNOqZkdwYKxHgrFxczTax4qeTYeSbIOMjqgQclAG8a-oIELdj93OwselJxRuL-W14OQP7KNs3csZF0PqbH20gMyClSHUsXFWQ7euf2y1hkDUuhMus0vrnef8BnDdh/s1600/Montepulciano+d'Abruzzo%2BPepe%2Btasting.JPG" /></a></h4>
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2008 Vintage: Winy and fruity but also evident spicy, like black pepper, also at the first smell. It's an excellent product, natural, rustic, genuine, vivid. In my opinion is less intriguing than the other older vintages I tried. </h4>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-47406504897606497702014-11-16T13:43:00.002-08:002014-11-16T13:46:20.772-08:00Emidio Pepe: with the Pepe wine you have “LIFE” inside<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9RgS2TzvVO6rsqwmxE7ps3iNX3v0xBYxbILCuQvxLJVws4i0wg64oJAdt9nU7MwfnI0yGBrKNVGquK59nCQF0mQ7-se8_HaDHb0mhvCsowgsMJ3lqRXFdV_U5NVavq43d54SOnxG7zQY/s1600/Emidio+Pepe+Trebbiano+d'Abruzzo%2Btasting.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq9RgS2TzvVO6rsqwmxE7ps3iNX3v0xBYxbILCuQvxLJVws4i0wg64oJAdt9nU7MwfnI0yGBrKNVGquK59nCQF0mQ7-se8_HaDHb0mhvCsowgsMJ3lqRXFdV_U5NVavq43d54SOnxG7zQY/s1600/Emidio+Pepe+Trebbiano+d'Abruzzo%2Btasting.JPG" height="400" width="300" /></a>Everybody who is passionate about wine cannot disregard the Pepe winery. In Torano Nuovo, Abruzzo, mineral soils, with the perfect combination of light, wind and water, give birth to the excellence: the most iconic Italian grapes, Montepulciano for the red and Trebbiano for the whites, who generate some exceptional wines, within an implicit simplicity which is what make them special.</div>
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The Pepe family, or better, the Pepper family ;-), has been making wine in Abruzzo since the end of the last century. Since 1964 it is the Emidio Pepe (that all us passionate of wines know & MUST know) who took over the winery becoming an icon, a symbol, a genuine “guru” in the wine world.<br />
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From an organic method, the Pepe winery moved to the biodymanic principles, constantly aware simultaneously of the importance of nature. Despite a fully natural process, most of Pepe’s wines can age for many many years. Vintage tastings is what make happy wine enthusiasts. You all know that!<br />
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White grapes are still pressed by hand while the red ones are de-stemmed by hand. No chemical products are used. No correction. Fermentation with indigenous and natural yeasts.<br />
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You wouldn’t be surprised to know that behind a great man, there is always a great woman. Rosa Pepe. Emidio Pepe has also three daughters and one of them, Sofia, is an enologist with her own winery. Women power in this circumstance: the future of the winery will be in their hands. They are very energetic and full of love for life, therefore I am confident that they will elegantly preserve the winery identity also in the future.<br />
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Emidio is a great person; he passed the 80s and he still looks in his 40s spirit. That’s the lesson you have to learn: drink good wine, in a moderate manner, can only bring you benefits and make you age in the most respectful way.<br />
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In fact, if you read the back label of his bottles you will find two key messages. The first one is:<br />
<strong>“with the Pepe wine you have “LIFE” inside”. </strong>The second one is: <strong>“the Pepe wine is produced in an artisanal way, in the respect of the nature, to preserve your and our health”.</strong><br />
Pepe’s battle has always been to look for the authenticity, to preserve the genuineness of the grape, in the respect of the terroir and of nature cycles.<br />
It’s wines are extremely rustic and the same time elegant. They make you feel really good and healthy.<br />
I have tried three Vintage of Trebbiano d’Abruzzo: 2007, 2008 and 2009. I shoot them!<br />
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The 2007 has a plain yellow colour, brilliant, intense, vivid, full of light. You can feel yellow ripe fruits and flowers, hazelnut, something more wild at the finish. Very light spicy, white pepper. It’s amazingly balanced.<br />
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The 2008 has a yellow colour, brilliant but not explosive. Ripe yellow fruits and flowers, hay, rustic flavor. Savory and mineral. Rustic. <br />
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The 2009 has a golden colour with some darker shades. Ripe apricot more than peach. Prunes, ripe yellow prunes. Balsamic background. Less bilance than 2007 and 2008. It will improve with aging, like women ;) </div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-44901499951756861332014-11-16T02:15:00.001-08:002014-11-16T08:01:21.356-08:00Zind-Humbrecht winery - Alsace - Byodinamic winery<div style="text-align: justify;">
<strong>Zind-Humbrecht</strong> is one of the most prestigious winery in Alsace. During our trip to Alsace one and a half year ago (time flies!), we were recommended this company while purchasing its wines in a wineshop in Colmar. Everything started because we asked the wine merchant some organic/biodynamic recommendation: I know it’s an obsession. There are people obsessed with naturalness of food. Other with naturalness of wine. I am a little bit of both!<br />
At the end we purchased a series of bottles, being guaranteed that we had the same price as buying them at the winery cellar.<br />
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Despite of that, we decided to visit it but the problem was that, being August, everything was closed and we had to stay happy with what we had: just the bottles :). Treating them as pearls, taking away the dust every week, we finally decided to have a tasting sharing this jewel.<br />
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Just some notes about the company to keep them in my jotter. The Domaine Zind-Humbrecht was born <strong>in 1959</strong> from the merger of two families. The “guru” of the winery, or better “the mind”, was Léonard, who is now operating with the son Olivier. Their principles is to not use the sugar in the must, to keep very low yeld per hectare and, since 2002, to adopt <strong>biodynamic viticulture</strong> to grow Riesling, Pinot Gris and Gewürztraminer.<br />
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The estate has 3 Grand Crus: the<strong> Hengst</strong>, dedicated fully to the Gewürztraminer; the <strong>Brand</strong>, where the Riesling better expresses itself; the <strong>Goldert:</strong> this area is suitable for tardive ripening, donating its grapes a good acidity on the other side – the protagonists are here Muscat and Gewürztraminer.<br />
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The other vineyards, in few words, are:<br />
<strong>Herrenweg:</strong> it’s the most expanded due to its favorable climate which allows the growing of all the different grapes. This is where most of the company production takes place.<br />
<strong>Clos Hauserer: </strong>it’s a very small one and its terroir is quite similar to the Brand Grand Cru.<br />
<strong>Clos Windsbuhl</strong>: they say it’s the best lot not classified as Grand Cru. It is a vineyard site with lots of seashells The grapes cultivated here generate Riesling, Pinot Gris and Gewürztraminer with excellent aromatic quality, always in balance with a good acidity.<br />
<strong>Clos Jebsal</strong>: this small Vineyard is inclined for the development of the Botrytis cinerea and its tardive grape harvests originate the best Pinot Gris Sélection de grain nobles.</div>
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<strong>Heimbourg</strong>: small area where, thanks to the climate, the Botrytis develops later.</div>
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The wines I have bought (and therefore tasted :-)): </div>
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@ Pinot Gris “Clos Windsbuhl” 2010 : very intense aromatic quality. No botrytis. Bold, richly fruity (pear, matured apple, melon), mineral.<br />
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@ Riesling “Clos Windsbuhl” 2010 : I liked the deep yellow colour. Rather than creamy notes here you find more citrus fruits, some white fruits as well. Again good acidity and minerality.<br />
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@ Gewürztraminer “Clos St Urbain” - Grand Cru Rangen 2010 : also here exotic fruits, richness in taste well balanced by a good minerality. I couldn’t feel particular smoky notes. It’s a rounded wine, a little bit fat. They say that 2010 was a bad year for Gewürztraminer in Alsace, but I didn’t notice particularly in this wine.<br />
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@ Pinot Gris “Herrenweg” 2010: I am a little bit repetitive J But again excellent aromatic quality. In this wine I could feel more toasty notes, almond, honey and a good acidity to balance the sugar and keeping it extremely pleasant.<br />
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And after those, two wines from 2011 vintages:<br />
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@@ Riesling “Herrenweg” 2011 : it’s one of the most vivid in terms of freshness. Citrus, green apple, white fruits.<br />
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@@ Gewürztraminer 2011: perfumed with pear and grape notes. Not my favourite.</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-4770856351692221812014-11-14T11:21:00.001-08:002014-11-14T11:21:30.636-08:00The Beaujolais (Not Noveau)!<table border="0" cellpadding="0" cellspacing="0" class="doc" style="height: 100%px; width: 100%px;"><tbody>
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The Beaujolais is a wine region which belongs to Borgougne. Even though, it has nothing in common with it. The climate is different, the way of producing wines and also the grapes. The rest of Borgougne is identifiable with Pinot Noir and Chardonnay, while the Beaujolais is the home of Gamay. The biggest portion of production is focused on the red wines even if, in small quantities, also white wines are produced, from Chardonnay and Aligoté grapes. The wines from this area are classified in three categories of increasing quality: Beaujolais, Beaujolais-Villages and Beaujolais-Cru. Differently from other regions of France, in the Beaujolais the word “cru” is not used to defined specific vineyards but it indicates one of the 10 villages reckoned as the best of the area. This 10 villages are: Broully, Chénas, Chiroubles, Côte de Broully, Fleurie, Juliénas, Morgon, Moulin-à-Vent, Régnié and Saint-Amour. One element that these villages have in<br />
common is the granite soil but the flavor and characteristics of the related wines vary significantly due to other factors. Just to give an example, wines from Morgon have a deep GRANATO colour and are quite structured with ripe fruits notes, spices and “mild” tannins. In Broully the colour tends to the ruby one, the structure is less “important” and the notes are more those of red fruits and plums.<br />
I had a very special tastings about Beaujolais wines, an experience that have enriched me a lot. A recommendation. When you are going to make a similar tasting, always start with the non-crus and proceed with the crus. And, obviously, the white wines first.</div>
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NON CRUS:<br />
Beaujolais Blanc, Clos de Rochebonne 2013<br />
Chateau Thivin, Claude Geoffray<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily78b3om-HUO_anDLyP48QPKr88tllPPdDpPUxe2shxZtSVypHU96i7UWKJmcWYVRTYzDE5o0QOXG-QXDORwakcn9Oz_EOrutJO4LyRmNMIIpQqrZeGTzjtSqmDlYSYD2q0pOADvHNx7g/s1600/Bejaoulais+Blanc.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEily78b3om-HUO_anDLyP48QPKr88tllPPdDpPUxe2shxZtSVypHU96i7UWKJmcWYVRTYzDE5o0QOXG-QXDORwakcn9Oz_EOrutJO4LyRmNMIIpQqrZeGTzjtSqmDlYSYD2q0pOADvHNx7g/s1600/Bejaoulais+Blanc.jpg" height="200" width="200" /></a>Some curiosity: grapes, 100% Chardonnay, are grown in the most natural way; the fermentation occurs in barrels where have rested before 1 to 10 wines. After one year in the bottle you can taste stone fruits like the apricot (love it). I also found some honey notes. The Chateu Thivin is located on the slope of Broully Mont.<br />
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Beaujolais 2013 Les Griottes<br />
Pierre-Marie Chermette Domaine Du Vissoux<br />
“L’art de faire le vin au plus près du raisin” <br />
Some curiosity: gamay grapes are produced from 15-35 years old vines. Les Griottes means “small cherries”, so it’s easy to get that the most dominant tasting notes are those of red fruits. The wine itself it’s light, it’s almost refreshing. The fruit acidity plays its role.<br />
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CRUS<br />
Beaujolais Saint-Amour 2012 Jean-Francois Trichard<br />
Domaine Des Pierres <br />
Some curiosity: the palate is plainly fresh thanks to the good acidity of raspberry and cherry fruits. Just a point: the soil of Saint Amour is a little bit different from the rest of the region because the granite gives room to the clay and limestone.</div>
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Beaujolais Chénas 2012 Cuvée Vieilles Vignes <br />
Hubert Lapierre </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsjtlaIAS5Sq8oC-NW53D9HUHkrjs-81u8fIe-5f-GOH14BdpYLz2NnysDebvigv-pG9laGa7ZY6baBGsjZg1VNvi0VnVe2NeduEnYQ1bQ8OXR_OpwvIBW2f8HfZQwowBOsOFyyoPoxfn/s1600/Chenas+2012.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsjtlaIAS5Sq8oC-NW53D9HUHkrjs-81u8fIe-5f-GOH14BdpYLz2NnysDebvigv-pG9laGa7ZY6baBGsjZg1VNvi0VnVe2NeduEnYQ1bQ8OXR_OpwvIBW2f8HfZQwowBOsOFyyoPoxfn/s1600/Chenas+2012.jpg" height="320" width="240" /></a>Some curiosity: family run estates on two crus: Chénas and Moulin-à-Vent. Of the Chénas they own 280 ha which give birth to wines with “cassis and framboises” aromas, depending also on the aging (from 3 to 5 years). This wine is ideal in my opinion with seasoned cheeses and has to be served at a temperature of 15° (I would avoid at 17° as it’s recommended but it depends on the taste!)<br />
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Beaujolais Chirobles 2013 Domaine Cheysson <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFI5boQzI3p1t42j-4OSKnp_8cgehO84EC5k51BVhTSrqUB2VBotPzkQxs7jU5xhbF4_Q4SJmRl3nvIOUoA5cGx6s1Gh3xrHL71I22_6UMJZMyAKLEjlDxbIRXt-JDKSL8gdHia_rsSbAo/s1600/Chiroubles+Domaine+Cheysson+2013.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFI5boQzI3p1t42j-4OSKnp_8cgehO84EC5k51BVhTSrqUB2VBotPzkQxs7jU5xhbF4_Q4SJmRl3nvIOUoA5cGx6s1Gh3xrHL71I22_6UMJZMyAKLEjlDxbIRXt-JDKSL8gdHia_rsSbAo/s1600/Chiroubles+Domaine+Cheysson+2013.JPG" height="320" width="240" /></a>Some curiosity: honestly I didn’t like it 100%. I just wrote in my notebook that fruity notes were very rich and also the intensity of the wine was notable but I didn’t write down specific notes. Maybe I should try it again to remodulate my judgment?<br />
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Beaujolais Brouilly “Pierreux” 2013<br />
Pierre-Marie Chermette Domaine Du Vissouxù<br />
Some curiosity: this is one of the most popular wines in Brouilly. There are plenty of 2008 and 2013 vintages and I have tried 2013. Pierreux is located at the foot of the Mount Brouilly and the name comes from “pierres” (stones). As traditional Gamay grape you can find some floreal notes (violet) and then riped red fruits, nothing new but tasty. Pierre-Marie Chermette is a great oenologist from Dijon university. Lucky him ;) <br />
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Beaujolais Juliénas 2011 Clos de Haute-Combe – V.Audras</div>
Some curiosity: Juliénas, the flagship of Beaujolais. It’s said that wines from this region age like Burgundy? Floreal and ripe fruits. Good structure. Well done Vincent!<br />
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<img class="offscreen" src="https://it-mg42.mail.yahoo.com/neo/b/b?bt=1415523158.6788&s=messagePage&.rand=687531426" /><img src="https://sb.scorecardresearch.com/p?c1=2&c2=7241469&cv=2.0&cj=1&c5=967318506&c7=https%3A%2F%2Fit-mg42.mail.yahoo.com%2Fneo%2Fb%2Fmessage%3FsMid%3D7%26fid%3DInbox%26sort%3Ddate%26order%3Ddown%26startMid%3D0%26filterBy%3D%26.rand%3D335404005%26midIndex%3D7%26mid%3D2_0_0_1_6810411_AG4IDNkAABGzVF5dPwAAACRVId4%26fromId%3D" />Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-14618767778395741142014-11-07T11:15:00.000-08:002014-11-07T11:15:00.237-08:00Vins de vignerons: when wine is about @culture<div style="text-align: justify;">
What the "Vins the vignerons" fair (if fair can be defined) aims at is to transmit the concept that wine is about culture (I totally agree!). It's important to be able to choose your wine and that's the purpose of the exhibitions.</div>
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During this occasion Italian and French winemakers meet themselves. But they are not whatever type of winemakers. They are only those who work with autoctonous grapes and which propose a personal interpretation of their <em>terroir</em>. They are those who opt for natural methods. They are those who have a passion. Those who I love!</div>
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I really enjoyed the fair and with it some of the wine I had the chance to taste. I don't like to try ALL the wines proposed, otherwise I get lost.</div>
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I like to try the ones that catch my attention for one reason which can be completely random. The smile that I see on their faces, the passion, the label design...I am like that! Passionate for nature, I follow my instinct.</div>
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Here below some memories: </div>
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<strong>Asinoi,</strong> byodinamic wine made by a couple: Luigi & Bruna. Their byodinamic philosophy is against chemical products at all, only minimum amount of sulphites is allowed. I have tried their Rosso DOC, made 100% from Barbera grape. The label reproduces a donkey, animals they love because of the <strong>"complex simplicity"</strong> they transmit, like their wines in my opinion. The Rosso DOC it's a quite "frank" wine, simple and genuine; I would define it as a wonderful table wine. Violet, cheeries, mixed berries. Let yourself get led by it.</div>
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It's <strong>Rolf Pretterebner</strong> with his wife that since 20 years ago grow mainly local grapes in a vocated Austrian terroir. They use natural method. Rolf doesn't want to be called a byodinamic producer but <strong>ecodinamic</strong>. They love aging their wines. I have tried the <strong>St-Laurent 1997</strong>, from a traditional Austrian variety. Plain colour; dark berry fruit nose but also spicy notes. On the palate it is silky and tannins are very polite :) I would pair it with some lamb meat!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJO5g0Whg7Hy2avkC91MmPLbP91YI3F99xfXyFza8gHYmtYilC3PL81aeU6XujaqbXCxur1ELE0BHEyxVFb8u5nVF7LH86w6AQUQpzN11_SDuUZl1tyG8cglVHnRUNMQbf5E_PYNczn6M/s1600/7fb1c2f9a98740e2a080e41b557c86df.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJO5g0Whg7Hy2avkC91MmPLbP91YI3F99xfXyFza8gHYmtYilC3PL81aeU6XujaqbXCxur1ELE0BHEyxVFb8u5nVF7LH86w6AQUQpzN11_SDuUZl1tyG8cglVHnRUNMQbf5E_PYNczn6M/s1600/7fb1c2f9a98740e2a080e41b557c86df.jpg" height="320" width="240" /></a></div>
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Gérard and Christine produce their vines southwest Nîmes. The grand cru wines are labeled <strong>“Costières de Nîmes”.</strong> Their philosophy is to bottle as Grand Signature only the Vintages they most like. The <strong>Rapatel Blanc 2011</strong> has butter notes, quince, almond, dried fruits and walnuts. At the tasting has a good freshness and it's a persistent silky wine. Good quality for price!</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-49400085101804553272014-11-02T01:08:00.002-08:002014-11-02T01:08:51.508-08:00Vivino: a wonderful application!<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXADrWGxj2SPlYh2tACxJtezAYht27oGtxc3eyxzDgJKEYvfPe2ynDIdWmwC9niNSLFiqtWyGuagaKZaJx2_pO5eGJ5TINwLaB7BlJ2u1Elu3uDK9yHUAnYAzb4-3iB7qthafYooRIL3Ny/s1600/foto2.PNG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXADrWGxj2SPlYh2tACxJtezAYht27oGtxc3eyxzDgJKEYvfPe2ynDIdWmwC9niNSLFiqtWyGuagaKZaJx2_pO5eGJ5TINwLaB7BlJ2u1Elu3uDK9yHUAnYAzb4-3iB7qthafYooRIL3Ny/s1600/foto2.PNG" height="320" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eLWpSrwvOAUdbyHsT5entDfPLkgEcy2iSCQCvI9-dHMoclG_A5rDGYpWKs5XEGkWjabo1mouTDppWMZUQ7Ixy7B9Ak8-ndqAsto8rSlEtIdZsMcEi0n_4F_QzIkPSJPn6lFUUbePvgcT/s1600/foto.PNG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0eLWpSrwvOAUdbyHsT5entDfPLkgEcy2iSCQCvI9-dHMoclG_A5rDGYpWKs5XEGkWjabo1mouTDppWMZUQ7Ixy7B9Ak8-ndqAsto8rSlEtIdZsMcEi0n_4F_QzIkPSJPn6lFUUbePvgcT/s1600/foto.PNG" height="320" width="180" /></a>For those who are passionate of wines or those that simply want to discover a new field I strongly recommend Vivino, an app that gives you the possibility to surf into the wine world and get in touch with passionate users from all over the world. It's a sort of "wine advisor" but much more for people that really love wine and want to share their thoughts, their feelings, their opinions, their ideas, with the community. </div>
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You upload your wine, assign a rating, give an indication of the price (not mandatory) and make a review of the wine itself and of the emotions it gave you overall. You share it with people and exchange opinions. It's really nice! Especially because you interact with people from different nationalities. I am really a passionate of byodinamic and less famous labels, so if you follow me you will find curious products!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5mpJQEw7r0OkzvFxloEqrzBKxa7XiV7VtJGL2_YFwhowKUQ3zQaEVw-lvAYKQ4cmp0A94DtMTVKeTSbjxCGqtXyQc7DcqY2fbrIzb-jC5ve-tcmAOUEkQ15P75gLtEghxKGqVbYa7Adi/s1600/foto3.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5mpJQEw7r0OkzvFxloEqrzBKxa7XiV7VtJGL2_YFwhowKUQ3zQaEVw-lvAYKQ4cmp0A94DtMTVKeTSbjxCGqtXyQc7DcqY2fbrIzb-jC5ve-tcmAOUEkQ15P75gLtEghxKGqVbYa7Adi/s1600/foto3.PNG" /></a></div>
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Then, obviously, there is a rating that put you in aclassification, based on how many reviews you made, how many wines you have but especially on your actual contribution to the network. It's funny! You will enjoy it for sure!</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com1tag:blogger.com,1999:blog-4119367913601555350.post-9958020866037179182014-10-21T13:27:00.000-07:002014-10-21T13:35:08.662-07:00Soul and passion, driving your wine choice...Only if you call yourself into question! Sandro Sangiorgi docet!<div style="text-align: justify;">
Walking around a wine shop during a normal day, after long working hours, can make you understand that the real parameter to choose wine is your soul instinct. Indipendently if you are a Sommelier or not; indipendently if you are a wine expert or a fellow working in the wine business, what counts at the end of the day is the emotional feeling you have while choosing the bottle you are going to taste tonight or during the weekend or whenever you feel it's worthed. I personally think that every day can be the right day if you think so. There is no special occasion to wait, no need to look forward your birthday to open a special bottle. No need to open a special bottle during your birthday, you can simply toast with a beer stein, with the same ease you drink a Vintage Champagne or an aged Barolo on a regular Monday evening or, why not, during a business lunch. </div>
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All this foreword to say that tonight I decided to choose a wine based on the label I liked most, having a moderate budget, honestly speaking. I spent nearly half an hour snooping around the wine shop, having the owners's spotlight on me (it was 10 past seven and they remarked that closing time was 7.30!), perfectly aware that my choice needed to be fast. </div>
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That's why I decided to follow my instinct and choose the label that most inspired me. While driving home I was really looking forward to read on the Internet what the hell I had grabbed. And I realized that I was right. The label was exactly reflecting my expectations, confirmed reading the story about Cirelli.</div>
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Agricola Cirelli is an organic farm, whose production respects the natural cycles of the olive trees, vineyards, horticultural crops and the animal breedings. Their motto is "to live in harmony with nature". It looks like a predicted idea, but I am convinced they actually do so.</div>
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Tasting the wine I felt immediately a </div>
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simplicity touch, a genuine taste, reminding red fruits notes coming out from Montepulciano grapes. The short six month aging takes place in steel tanks, making evident the strong character of the tannins. Even though, they do not attack you, They gently cope with your toungue, softly decreasing their presence as long as you get in sympathy with them.<br />
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The main message of this article is just one: you need to follow your instinct. And not on purpose, while stating that, I realized that Sandro Sangiorgi (one of the few truly influential free-standing wine reviewer) has more (or less) the same opinion. On the back of his book "The invention of joy", he states the following:</div>
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<em>"I address to those who are browsing in-between the pages of this book, attracted from the title, from the cover or, even better, from the subject: The invention of Joy", which requires a person willing to commit himself, both in the lecture and in the practice</em> (and in the writing, I would add). <em>It is an important</em> <em>request that could discourage who is approaching for the first time the world of wine and expect immediate answers. It's highly probable he will find them (and with them precious advices) but at one unique condition: the ability and willingness to take a challenge. As I did".</em></div>
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So my interpretation is: FOLLOW YOUR INSTINCT, CHOOSE THE WINE FROM THE LABEL YOU GET ON WELL MOST. BUT THEN, DISCOVER THE WINE, STUDY ITS STORY, TASTE IT VIVIDLY. ENJOY IT. LIVE IT!</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-68130190327595939092014-10-19T11:37:00.002-07:002014-10-19T11:37:33.642-07:00Kobe beef drinks beer!<div style="text-align: justify;">
What would you expect from a beef massaged with Sakè, which drinks every day a large amount of beer? Ok, the myth is that they drink beer as party animals, but the reality is that beer is supplied especially during hot season to stimolate their appetite. Poor animals!:) Regarding the massaging it's done to relieve their stress and keep them calm ... I have always said that I should go to the SPA more often!!! I would come tastier as well :)<br />The result of all this attention is that the meat is extraordinarily tender, finely marbled, and full-flavored. <br />The less attractive part of all this topic is the price: to eat a fillet of 125 gr I spent more than 100 euro (to be precise the rate was 750 euro per kg). But it was worthed.</div>
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My advice is to pair it with a reasonable amount of beer. Being a little bit tipsy you will appreciate it more, forgetting the fortune you are spending :) Or, as we did, try a local wine:</div>
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I went to a restaurant in .apan called Misono, in Kyoto. Kyoto is a wonderful city, it's much more traditional than Tokyo. Amazing the two, from different perspectives.</div>
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Going back to Misono, If you read Trip Advisor reviews as usual you will find contradictory opinions. My evaluation to that restaurant is 4/5. Not less because the quality of the meat and the service were high-level as per my modest opinion. The chef cooked in front of us in the #<strong>Teppanyaki </strong>style <span style="font-weight: normal;">(<span dir="ltr" lang="ja" xml:lang="ja">鉄板焼き</span>from Japanese <i>teppan</i> (鉄板) = griddle, and <i>yaki</i> (焼き) = grilled), both the meat and the vegetables. I didn't like too much the fact that before grilling the meat he massaged it with some garlic. The meat is good enough and it doesn't need anything, being enriched by its own fat! Gnammy!</span></div>
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I didn't feel to evaluate it with 5 stars because the waiters were somehow "cold", not making any difference to our experience. But the Chef (see picture), was a great human being!</div>
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Not to feel alone we socialized anyway with some Spanish people sitting in our same table and sharing with us the same griddle (and also the experience, of course!). We had such a good night, which ended up with a magnum of Sakè. Served cold (Japan in August is extremely hot). At the end of the day Italian and Spanish Always get on well!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCQg7aor18CD0i1veC3SlqJxip8gi7oiDIG_QWK7lggmYluxJFIYqZWcEg_pWzZqqbJ3T9QR1XfoZtFyGQGh5yfTM10Xf_gF9GiNPojIh3GKFujpUIAbKUdCElEhh-7mN6FQEuCSl8cmP/s1600/kobe+beef+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoCQg7aor18CD0i1veC3SlqJxip8gi7oiDIG_QWK7lggmYluxJFIYqZWcEg_pWzZqqbJ3T9QR1XfoZtFyGQGh5yfTM10Xf_gF9GiNPojIh3GKFujpUIAbKUdCElEhh-7mN6FQEuCSl8cmP/s1600/kobe+beef+4.jpg" height="320" width="240" /></a>But is the Kobe meat raised exclusively in Japan? Because of the high cost and increasing demand, there are now some Kobe-style beef-cattle being raised in the U.S. using the same techniques. I believe they do it well. But being a traditionalist I wanted to try it during my stay in Japan (in US I will leave some space for cheesburgers)!<br />If you want to read more about US Kobe beef and the controversy around this topic I found this interesting article on Forbes: </div>
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<a href="http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/">http://www.forbes.com/sites/larryolmsted/2014/01/07/the-new-truth-about-kobe-beef-2/</a>.</div>
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<strong>Enoy! The article and life in general!</strong></div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-604016952331933072014-10-11T04:34:00.002-07:002014-10-11T04:35:40.653-07:00Cheese and wine pairing!<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBNfLRDZmDW8KbJNOlcF1O0opdVrAVqmFmHNMaDUFQtOy7lkjO9IF2PozGI-VPa0plrJekaRHdRbnGSGmR3H2IdEVz_ccRhIF3wNMT-BqGYCM2FUGYZ_qbyVmgjPmPhGsHzb-cOTEIFmo/s1600/IMG_8020%5B1%5D.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtBNfLRDZmDW8KbJNOlcF1O0opdVrAVqmFmHNMaDUFQtOy7lkjO9IF2PozGI-VPa0plrJekaRHdRbnGSGmR3H2IdEVz_ccRhIF3wNMT-BqGYCM2FUGYZ_qbyVmgjPmPhGsHzb-cOTEIFmo/s1600/IMG_8020%5B1%5D.JPG" height="240" width="320" /></a>Cheese is the best invention man has ever made. And wine too. So the
best thing in life, after the first one that everybody knows, ;), is
pairing cheese with wine. I am not going to be boring but I want to
summarize the main tips that will make your life wonderful. <br />
With
soft cheese characterized by a delicate milk aroma you should go for a
fresh white wine like a young Chardonnay or, why not, some bubbles with a
shy personality, like a Prosecco? <br />
"Caprini"are cheeses made mainly
from goat milk (there are in commerce also some from cow milk) with a
stronger flavor. Many times they are conserved in oil with aromatic
herbs or spices which makes them quite persistent in terms of taste and
demanding in terms of wine. So, if you go for a white, be sure it's
enough silky and perfumed. A barrique resting period would be welcome,
otherwise, if at home you just have a red wine, be sure it has a medium
structure. For my personal taste I prefer white wine combination, like a
Verdicchio from Matelica!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk82RsJZ3DIR5_kM22k0f6D3PJrdt8e_59XYtnGwwVWlWIoxVWCR7_ijVc6yvwz7em-ZEckaRAQzzNdhM7tQeBCZ1FFQnyE93PB1Mos48y7BsKdn8miJ7z-QCL4o4TbUqaoQgujt0UkAB/s1600/IMG_8024%5B1%5D.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdk82RsJZ3DIR5_kM22k0f6D3PJrdt8e_59XYtnGwwVWlWIoxVWCR7_ijVc6yvwz7em-ZEckaRAQzzNdhM7tQeBCZ1FFQnyE93PB1Mos48y7BsKdn8miJ7z-QCL4o4TbUqaoQgujt0UkAB/s1600/IMG_8024%5B1%5D.JPG" height="240" width="320" /></a><br />
Another category of cheese is the one with
"washed crust". They are seasoned products (Taleggio and Robiola are an
example) whose surface is washed with saulty water to avoid the mould
and allowing the growing of batteria of red colour, which produce
aromatic aromas reminding fermented fruit, sometimes very intense. I
definetly love this type of cheese, I confess...technically speaking
they need a strong wine to cope with their strong personality, but
mellow enough to balance the fatness and sweetness notes of the cheese.
In this hard circumstances I love a Gewurztraminer from Alto Adige
region. It's almost a dream!<br />
The real dream and the most playful
pairing come with seasoned cheeses. Playful because you can stretch the
pairing from red wines with a really good structure, like a Barbera from
Piemonte, up to sparkling wine made with champenois method, like a
Franciacorta Brut. Let imagine yourself picking some bites of Parmesan
or Grana cheese (for the difference between the two read my post <a href="http://cenedimary.blogspot.it/2014/05/parmigiano-reggiano-or-grana-padano.html">parmigiano-reggiano-or-grana-padano</a>)
with a glass of sparkling wine, cleaning perfectly your mouth from the
saulty and delicate fatness sensations left from the cheese
swallowing....would you ask something more from life?:)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeeeFqdvhUWx_GHJqYWp_nJF6bOZsiCmFSHuAq7v5r9cYQxJDHfurixl_jwOa_584_w9IyJ2LnQTlwB5qjp8-zedn27uJ2Isv3QAbnOB6SFmtcOT-KHQDdPLVSYm1yPrO0c1xdNCgoZEF/s1600/IMG_8016%5B1%5D.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeeeFqdvhUWx_GHJqYWp_nJF6bOZsiCmFSHuAq7v5r9cYQxJDHfurixl_jwOa_584_w9IyJ2LnQTlwB5qjp8-zedn27uJ2Isv3QAbnOB6SFmtcOT-KHQDdPLVSYm1yPrO0c1xdNCgoZEF/s1600/IMG_8016%5B1%5D.JPG" height="240" width="320" /></a><br />
The problem
of cheese are two: you are never tired of eating them (from starter to
dessert) and you are never tired to pair them with wine because the
variety of pairings is endless, depending on the cheese you choose or on
the wine you have in your canteen. That actually wouldn't be a problem
if in life calories were not existing! Who invented them!!? In any case
when it comes to dessert forget about them, especially if your sweet
treat will consist of "erborinati" cheeses with some jams and honey. A
Passito wine is the perfect pairing in my opinion. You can also dare
with a fortified wine. As an example a Passito from Pantelleria, a Vin
Santo from Tuscany or a Sauternes if you are in France.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqQfWGexhC9-WzZA5oIyjm42R8IbHmGpPOm1Ov_vB9XWdAelnr7KTstiKFY-J4TAb8KqhAS7o-gnkOWeUg9FKVYIXuR1jKDH91_i_BdZfNxI0lYpUnOGpy81_IW0ntH-653l6McTih2J1/s1600/IMG_8022%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqQfWGexhC9-WzZA5oIyjm42R8IbHmGpPOm1Ov_vB9XWdAelnr7KTstiKFY-J4TAb8KqhAS7o-gnkOWeUg9FKVYIXuR1jKDH91_i_BdZfNxI0lYpUnOGpy81_IW0ntH-653l6McTih2J1/s1600/IMG_8022%5B1%5D.JPG" height="240" width="320" /></a> </div>
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But...Which is my favourite cheese? Definetly the Castelmagno, a paradise for senses, strong but at the same time elegant, the king of cheeses (<a href="http://cenedimary.blogspot.it/2014/04/il-re-dei-formaggi.html">il-re-dei-formaggi</a>)! </div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-73012058781534410992014-10-05T01:49:00.004-07:002014-10-05T01:50:11.623-07:00Pretty Gourmet corners of Stockholm<div style="text-align: justify;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2snyL3r_Y-qLx1QMgPKqKc4a6RTIbAKH5AjjZU6Yhy61GPktr7GAp-NMN1Pzu-T3jh3OBl9lQ6kg0SfN0Lv0kWh8mf4s3kdOSAHcKpy1iKY7mV9Pzs4Nd7Ge1NOXuQRb1pj1NRZMiuda/s1600/IMG_7900%5B1%5D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs2snyL3r_Y-qLx1QMgPKqKc4a6RTIbAKH5AjjZU6Yhy61GPktr7GAp-NMN1Pzu-T3jh3OBl9lQ6kg0SfN0Lv0kWh8mf4s3kdOSAHcKpy1iKY7mV9Pzs4Nd7Ge1NOXuQRb1pj1NRZMiuda/s1600/IMG_7900%5B1%5D.JPG" height="320" width="212" /></a>When you travel for business it's hardly impossible to get something
from your trip. You get to know new people (colleagues), you can visit
the new offices and show-room of your company and them the game is over. That's what I thought since few years ago, when I change my way of living to the #enjoy every single moment that life gives you#, you can always get something from it. It just depends on the perspective and angle from which you observe and experience things. Said that, I have enjoyed few places during my short business trip to Stockholm that I want to write down on my diary blog.<br />
I simply loved my breakfast at the Scandic Grand Central, a cosy hotel in a central position (located in the business area), closed to the central station so very convenient I would say. The breakfast was simply different from normal buffet. It was organized into different "corners", each island dedicated to a specific preparation. So you find the one dedicated to fresh bread, the one to fresh fruit and smoothies, the one to yoghurt and muesli and so on. On the top of that, fresh and organic were the key. </div>
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During a quick lunch break I tried this colourful tapas bar, the <b>Boqueria</b>, a very vibrant place for a quick stop over. I have been living few months in Madrid and visited Barcelona several times, so I feel reliable when saying that the quality was good. But especially the atmosphere; you can drink outside enjoying the bright Swedish light during summer, since the outside area is located on a pedestrian street. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkgK3Esw6cWFIbtb8z8LIfybajjnbOB6nLOYkNYQC58cKI4nvGIiUyLwSfxWgVFuXP1W5Qhk0EK5ns6RFz8LYgbve4ou7v5TjJ6U_I87VraZhFhJBLc1RQIjyhdgSYmMbSLQovSRxXGFg/s1600/Sturehof.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkgK3Esw6cWFIbtb8z8LIfybajjnbOB6nLOYkNYQC58cKI4nvGIiUyLwSfxWgVFuXP1W5Qhk0EK5ns6RFz8LYgbve4ou7v5TjJ6U_I87VraZhFhJBLc1RQIjyhdgSYmMbSLQovSRxXGFg/s1600/Sturehof.jpg" height="400" width="227" /></a>Not least and not last, if you want to get into the real atmosphere of Stockholm life, make sure you don't miss this place: <b>Sturehof, </b>on the south side of Stureplan in Stockholm. Sturehof is a
bustling meeting place for local people! I wouldn't find a better way to define this place as they do on their website: <i>"<span class="Apple-style-span">steeped
in tradition, Sturehof is at the same time a modern restaurant classic
on par with famous brasseries in New York and Paris... Our
audience is a glorious mix of ages, origins, professions, and interests </span>–<span class="Apple-style-span"> in every conceivable way". </span></i><br />
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<span class="Apple-style-span">Proud of their long history tradition, they do things really well. I have tried the selection of 3 sorts of herrings with Swedish cheese; gorgeous.</span><br />
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<span class="Apple-style-span">Last and not least the </span><b>Lisa Elmqvist</b>: in the inner market SaluHall (a venue existing since1888, a must for high quality ingredients and cooked dishes from the Swedish cuisine), you can find this restaurant which
serves REALLY fresh fish. I had the fish soup of the day served with garlic
bread: really nice! I read a little bit about the history of this place and I have learnt that it's a family-owned restaurant. Today it's the fourth generation
of the Elmqvist family who continues to work assiduously: in the food hall the name of Lisa
Elmqvist represents a fish stall and restaurant with a unique sense of the delicacies of the sea.</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-54071797390386402452014-10-02T11:45:00.000-07:002014-10-02T11:45:36.285-07:00Confrérie du Sabre d'Or<div style="text-align: justify;">
Last Friday I had the very funny chance to attend a wonderful dinner located in Jesolo, the seaside town close to Venice. The fish restaurant, "Da Guido", was very charming, in my opinion it will get the 1st Michelin star very soon. All the dinner was accompanied by loads of different Champagne, from starters to dessert, vintage, rosè, all types you could imagine. Why I said funny? Because the dinner was just an excuse to initiate new "candidates" to the "Confrerie du Sabrè d'or". Luckily the initiation ritual took place after having enjoyed the wonderful starters in the pleasant garden. Sushi, fresh gazpacho with prawn, oysters, miso soup, paired with some elegant Champagne which helped me a little bit to relax before <i>sabreing</i> the expensive fizz bottle in front of people I have never met, surprised that also a woman (I was the only one actually) wants to be part of such a unique club, the "Confrerie du Sabrè d'or". No worry, it wasn't the first time in my life :) but it was the first time with such a big golden knife. I normally use a kitchen one.</div>
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What are the tips?</div>
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1) you need to identify the seam that runs from the bottom to the top of the bottle. </div>
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2) you have to tickle the neck, running it up and down the seam with some pressure, preparing the bottle for the final strike.” Always keep your striking wrist firm: it’s all about hitting the neck in one simple movement, like a golf swing. </div>
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Enjoy the video :-) Do I look stressed?</div>
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After that I could enjoy with some proud; ;-), my dinner. A special mention to the Kamut spaghetti with sole and Champagne!<br />
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And what about the Champagne I had? The one which impressed me more was the Fallet Dart , made by a family of vignerons since 1610 who grow the grapes in a very vocated terroir "The Clos du Mont."</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-68249370025952518002014-09-21T11:50:00.000-07:002014-09-21T11:51:08.729-07:00Michelin stars restaurant: would you eat lamb liver? There YES<div style="text-align: justify;">
It's not very easy that a tourist has the chance to visit this small village of the Belluno province, a partly - mountainous corner, located exactly in the centre of the lush <b>Alpago</b> hollow, between the righth bank of the Tesa brook on one side and the <b>S.Pietro</b> <b>hills</b> on the other side. It's close to the <b>Santa Croce lake</b> and the mild flow of air which origantes from the <b>Dolada mountain</b> make it really a paradise for nature lovers. It's also a great place for those who love air sports, like <b>#paragliding: </b>one day I'll have to try.<b></b></div>
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A long introduction to invite you to go there, have a nice walk (especially in summer) and then stop for lunch at the <b>#Locanda San Lorenzo restaurant.</b></div>
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<i>"It was the mid-Eighties when we decided to bring
the old San Lorenzo Locanda back to life. Our grandfather had
built the Locanda at the beginning of the last century, as the last
stop at which the horses and carriages headed for the Cansiglio forest
could rest. We wanted to recreate the atmosphere and intimate warmth of
the early twentieth-century and also to emphasize the importance of
traditional dishes creatively complemented by the wholesomeness of local
produce, such as lamb from the Alpago valley, fish from the Lake of
Santa Croce and the cheeses from the nearby “malghe” or shepherds’ huts".</i></div>
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It's a very warm atmosphere, complemented by the simplicity of the owners and the professionality of the staff. There is the possibility to choose a tasting menù with the chance to try every specialty but for the first time in my life I preferred to ordered some first and main course "À la carte". And one starter to share. The latter was a <b>tartare of venison </b>with mixed berries. Very original and delicate the juxtaposition between the wild fruits and the meat.<br />
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As a main I had a very elegante proposition. Small bites of fresh pasta stuffed with the ricotta cheese from the nearby Cansiglio forest and red turnip. The beautiful thing is that every single ingredient is grown and cultivated in the area: <b>here the "zero km" philosophy is purely in place</b>.<br />
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My couple ordered some <b>#bigoli</b> pasta made in the old style (<b>"al torchio"</b> means made with a special press) as our granparents used to do in the rural villages. The lovely thing of bigoli is their tick consistence which got on really well with the <b>#roe deer</b> meat sauce of the Locanda San Lorenzo receipt. And again, mixed berries from the forest composing a layer on which the bigoli where served.</div>
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But the best part of all our lunch was the main course. A tasting experience of the lamb meat, cooked with the #<b>Slow Food Presidium Alpagota Lamb</b>, a native <span class="size12 lh18 grigio">breed, who can provide quality
meat, milk and wool. These days Alpagota sheep are raised in wild or
semi-wild conditions almost exclusively for their excellent meat! </span><b><span class="size12 lh18 grigio">We tried the lamb fried brain, the liver, the leg, the tripe and the carpaccio: simply sublime</span></b><br />
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com2tag:blogger.com,1999:blog-4119367913601555350.post-59382486026764940552014-09-20T02:37:00.000-07:002014-09-20T02:38:18.813-07:00Sakè in Kyoto<div style="text-align: justify;">
On the 17th of August, during my stay in Kyoto, we wanted to go and visit some sakè brewery. As usual August is the worst month for taking culinary and drinking holidays, because most of the companies are closed and stop their normal activities. It happened the same last year when we went to Champagne region. But you can manage anyway and be lucky like as I am, having wonderful experiences.</div>
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We asked some advice at the Hotel Reception (a very nice girl explained us all we needed) and they suggested to visit the Horino Memorial Museum, quite close to where we were staying. At first I was a little bit skeptical, since I didn't want to visit a museum but a real factory. But due to timing and also confident on the advice received, we finally went there. At the end, I enjoyed really a lot and I met wonderful people. </div>
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Some information about it. The Horino Memorial Museum is the home of a famous sakè brewer <b>"Kinshi Masamune"</b>. It was born in the late 1700s and in the place where now the museum is located, they had been producing sakè for around 100 years. In the late 1800s they moved it to the Fushimi area of Kyoto but the original establishment has been kept by the Horino family as it was originally, preserving all its charm. It was only in 1995 that they open it to the public (good choice!).</div>
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We had been welcome by a very nice man who guided us through the whole house, explaining in English all the story behind it. You can ask him all the questions you have in your mind and he will be happy and proud to answer you. </div>
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We visited the cellar, the place where they used to brew sakè.<br>
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While looking at the old equipment still present there, he explained us that the key element in the sakè production process is to maintain a constant temperature, possible there thanks to the tick mortar walls. Then, he went through the different elements which allow to prepare sakè: rice, water, yeats and ... koji. What's the latter? <b>Koji </b>is a micro-organism similar to the mold present in the blue cheese, used for making miso or soy sauce. Sakè is fermented through the use of this Koji which convert the starch, naturally present in the rice, into sugar. Once the yeast is added to this sugar the rise starts fermenting: <b>what makes sakè different from wine and beer is that saccharification and fermentation takes place at the same time in one tub. </b><br>
We moved then to the <b>Momonoi well</b>, which is still yelding a great quality water, currently used to brew the local beer in the cellar before mentioned. You can try to drink the water!! We did, but we also then tasted their craft beer :)<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wbSNCV5qGrkexfJqeVRmdLPwIH-BxPNSBAx2TO8X-i0FBJYQ7hUA2ITk13AqZQUsnzPnIdrOLH5ZrTYCG2aWBH_AsiWgsnt3IfEUOLdUlwPmOCQzshtK81N_UsM_OA4uLrk-vrlRfabl/s1600/sak%C3%A8+brewery_horino_10.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7wbSNCV5qGrkexfJqeVRmdLPwIH-BxPNSBAx2TO8X-i0FBJYQ7hUA2ITk13AqZQUsnzPnIdrOLH5ZrTYCG2aWBH_AsiWgsnt3IfEUOLdUlwPmOCQzshtK81N_UsM_OA4uLrk-vrlRfabl/s1600/sak%C3%A8+brewery_horino_10.jpg" height="320" width="240"></a>The visit continued with th<b>e Machiya </b>traditional wooden townhouse, re-built in 1870, through its different rooms (the one where accountancy used to be managed, the one used for business meetings, the one used for important customers where private parties were held and the "Yaneura - beya", an attic just under the roof where workers were sleeping) and the courtyard garden, an inner garden which they say is very rare for Kyoto Machiya houses!).<br>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDliTjSYAAF5OUQDIEhJdxsHIrvASQK_f22HqhkRUZ-MPYak-A59p40rAUDheYw87iy5x7IRSdZSDg3Fm2hGpukwUU432E6nMfxD8588j15G7h5_BTnL7se0A2VdnL8DjjtZR789ckROM/s1600/sak%C3%A8+brewery_horino_9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuDliTjSYAAF5OUQDIEhJdxsHIrvASQK_f22HqhkRUZ-MPYak-A59p40rAUDheYw87iy5x7IRSdZSDg3Fm2hGpukwUU432E6nMfxD8588j15G7h5_BTnL7se0A2VdnL8DjjtZR789ckROM/s1600/sak%C3%A8+brewery_horino_9.jpg" height="240" width="320"></a><br>
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After that we made the traditional tasting you make in this occasions, with 3 shots of different types of sakè.<br>
And we wanted to try also their craft beer! It was so fresh and pleasant in such a hot afternoon with 90% of humidity in the hair.<br>
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But the best part still had to come. We noticed around an agitated (in a good acceptation) atmosphere. We were mainly the only visitors there but the staff (I suppose one of the owners between them), toghether with the photographers were moving around like if they were planning something. After we minutes, when we were asked if could stay longer there to be part of their photo shoot for an advertising campaing promoting sakè tasting, we understood what was going on :)<br>
It was very funny and we enjoyed so much. After an hour more or less, waiting for them to set up everything, we sit down <br>
flavorful - light - rich - robust<br>
4 cups in different shapes made by Kyoto potter<br>
with 4 different obanzai (Kyoto tapas)<br>
learn which cups and what food goes best with each sakè from a sakè specialist<br>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-2614805733159602532014-09-14T05:21:00.001-07:002014-09-14T12:20:39.965-07:00The Barbacarlo Rosso Riserva: a guarantee for emotions<div style="text-align: justify;">
I have a lot to write about my foodies adventures in Japan. I have a lot to write about wine tasting since I have written only about the visual part. I have a lot to write about Michelin and non-Michelin stars restaurant experiences... But I am very busy at the moment... even though I want to write down a snapshot of the wonderful experience I had thanks to one of the countless garage-wines I have tried. During a gourmet lunch in the Belluno hills in a very cosy village, Pois d'Alpago, close to the mountain and to the S.Croce lake. There, exactly there, yesterday I have had the joy to try the Oltrepò Pavese Rosso Riserva, the Barbacarlo produced by Lino Maga in the Broni hills of the Oltrepò Pavese area. I have tried the 1996 vintage.<br />
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They say that it's not possibile to have guided tours of the cellar. But I understand that, it's in the nature of garage-wine producers. That's why I will knock the door one day to visit him and I am sure I will visit it all. Barbacarlo is a natural wine, given to birth without the use of chemical products. It's made with the three grapes: croatina, vespolina, uva rara (the latter literally means "rare grape"). The re-fermentation takes place in the bottle, generating that natural foam of bubbles which can be more or less persistent based on the vintage! Since I tried the 1996, the sparkling was very delicate. I loved it. I loved it itself, even if the pairing with the different bites and versions of lamb meat was spot-on: not covering the meat taste with its light but indipendent personality. I have read it should reminds porcino (mushroom), musk and wet rock. I felt more the musk notes with a reasonbale persistent salinity. It emanated more perfumes at the end of the lunch after breathing for a while following years of aging. The chef applauded our wine choice. And we applauded him!</div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0tag:blogger.com,1999:blog-4119367913601555350.post-25035140214901538102014-09-01T13:13:00.001-07:002014-09-16T12:39:16.853-07:00The Tokyo Tsukiji market adventure!!<div class="separator" style="clear: both; text-align: center;">
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The I-Phone alarm rung at around 3.30 A.M. … 3-2-1: ready-steady-go! We wanted to reach the Tsukiji, known as one of the world largest wholesaler fish market. Just to give you an idea, it handles around 2,000 tons of marine products per day. Why were we so eager to go there? Basically to visit the tuna auction, the famous and precious maguro, which can cost up to 10.000 US$! We thought it was worth to wake up at 3.30 A.M. after three hours rest which were following a long day with 7 hours of jet lag on our shoulders! At the end of the day we own a restaurant so we felt it almost as an obligation, like it's going to church on the Xmas day for Christians. </div>
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To make it even more adventurous, instead of taking a taxi, we decided for a nice walk in the dark, confident of our orientation capabilities after less than 24 hours staying in the city. And we were wrong. We chose the longest way (coming across plenty of diligent men at work) and we arrived at the Tsukiji at around 4.30. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0dCKcKkm3kuC9qaB92EdY1Nlo_SrMIzL4nhBPr0S_smpKobNJ3diS7e4NbJwIg7rWc3tD_m3S9MOaav0YhqkAApI24v7OgFesQ6vxyfJ2pVEtUFU_tkUYVLdv25ZomCdfmdWol0SdGw4/s1600/Tsukiji_20.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik0dCKcKkm3kuC9qaB92EdY1Nlo_SrMIzL4nhBPr0S_smpKobNJ3diS7e4NbJwIg7rWc3tD_m3S9MOaav0YhqkAApI24v7OgFesQ6vxyfJ2pVEtUFU_tkUYVLdv25ZomCdfmdWol0SdGw4/s1600/Tsukiji_20.JPG" height="200" width="200" /></a>Once arrived, with our sleepy English accent we started communicating with dozen of guards in order to understand if we could register for the tuna auction. The answer was several times the same. The frustration got double. Firstly because their “not sleepy” English was terribly hard to understand; secondly because once we understood it, it was clear that the answer was “NO, the registration closed at 4.00”. <br />
Ok, here it’s how it works: the number of visitors to the tuna auction per day is limited to a maximum of 120 people. Tourists have to apply at the Osakana Fukyu Center at the Kachidoki Gate, starting at 3.00 A.M. on a first-come, first-serve basis. Between 5.25 and 6.15, into two separate turns of 60 people each, it’s possible to assist to the auction on a dedicated visitor area. <br />
If you read the Lonely Planet guide it’s not 100% clear the time you need to be there to register. That’s why we got confused, and we thought that almost an hour earlier was enough. But on busy days, people start to line up long before 5 A.M. to grant themselves a place. So, rule #1: wake up at 3.00 A.M., take a taxi to be there the latest at 3.30 A.M. and wait for your turn (as we did on the last day of our trip)! <br />
So, what we did? It was not dark anymore, the idea to go back to the hotel was not appealing and so we decided to stay and experience the rest of it. It was 5.00 A.M. and the inner market was closed (it’s open to visitors from 9.00 A.M.). But we could walk around the outer market, which is located just adjacent to the inner one and discover the small retail shops and restaurants; there was not only fish but also other types of food and vegetables, knives and other food related items. Interesting but after half an hour we have visited all. So we got closer to the wholesaler part and tried to get into the inner market several times, risking our life between the busy bustle of forklift trucks and workers coming and going into all directions. Not an easy one. Every time we got blocked by the watchmen! Luckily they were quite nice (which doesn’t mean smiling but at least polite and not shouting at us). In another country we would have been expelled.<br />
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So, the remaining option was to have breakfast. Yes, you have understood well, sushi (=raw fish) breakfast at 6 A.M. Believe me, when you are there it’s simply natural. The fantastic smell of the fish (I have never smelled something so fresh in my life and especially in a fish market) makes you drool. At the beginning we were captured by the amount of people crowded along a narrow lane out from the most famous sushi bar in Tsukiji: Daiwa Sushi. Daiwa is a traditional sushi counter with room for about a dozen sitting elbow-to-elbow in front of the chef; the omasake (chef’s choice) menu depends on the catch of the day. They say (or better it’s written) that it’s the best one. The best one in Tokyo? The best one inside the market? Who says that? A woman came out from the restaurant and told to the people queuing that they could have been waiting for hours and hours and specifically to us (arrived between the last ones) that we would have dreamt about our sushi for at least 4/5 hours… Another man (he looked like an unauthorized guy coming from the outside of the market) shouted at us saying that we were crazy to wait all that time and that he could have brought us to whatever other sushi bar with the same quality but not such a long queue. A market watchman stand closed and, a part from discouraging him a tiny bit, he didn’t looked to be too much surprised. Maybe it’s the same scene every day! <br />
During the first 10 minutes we were puzzled. And we met a tall Italian guy from Monza who was as puzzled as us (so the problem was not only ours)! We didn’t know if it was wise to follow that man (but he wanted to bring us outside) or to stay inside the market and choose another place where to have our breakfast. We went for the second option. And, I can say now with more lucidity, it was the better choice. Come on, you are in a fish market for professionals, all the fish MUST be fresh. It’s just a matter of popularity and about who was the luckiest to be firstly mentioned in a guide. <br />
Following Lonely Planet advice we paid attention to the amount of people who were inside the sushi bars and opted for one reasonably crowded, especially if the crowd was made by local people and wholesalers wearing their plastic boots. <br />
So tasty!!!!! Sushi and green tea at 6.00 A.M. in the morning is priceless!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXURwdeiisVtwt1M9-kgXSGfDQAlVemSUAnp_oC-lRARLN7iAjEFR9B2Vneda6AU6c66yygPNLvalNG54kWcz0EVC9nMjGr1a12JM-WXnahcMcQEwz0e1I7e7mWDlLzsK1N4QFKxqy38ND/s1600/Tsukiji_22.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXURwdeiisVtwt1M9-kgXSGfDQAlVemSUAnp_oC-lRARLN7iAjEFR9B2Vneda6AU6c66yygPNLvalNG54kWcz0EVC9nMjGr1a12JM-WXnahcMcQEwz0e1I7e7mWDlLzsK1N4QFKxqy38ND/s1600/Tsukiji_22.JPG" height="150" width="200" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_ONPtmPbY62W1QarKP7XiG-Fif3sR2UAdJzyxk3QTRcnW3ix5Sf_HqQlD7zWcS-YCGvLemz3xaKMaP6xOSGiFBYlcugS4Sbe2hlqoIxejex2otntvQJpOcaCHA5BEkS41piWr54ESI6C/s1600/Tsukiji_21.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_ONPtmPbY62W1QarKP7XiG-Fif3sR2UAdJzyxk3QTRcnW3ix5Sf_HqQlD7zWcS-YCGvLemz3xaKMaP6xOSGiFBYlcugS4Sbe2hlqoIxejex2otntvQJpOcaCHA5BEkS41piWr54ESI6C/s1600/Tsukiji_21.JPG" height="200" width="200" /></a>With some healthy calories into our bodies, we decided to make the last attempt to enter into the inner market climbing over the watchmen. And we succeeded, we did it! We entered before 9.00 A.M., the only tourists there, between hundreds of small stands in a large, crowded hall. All kind of fish was exposed in polystyrene boxes and the whole effect was so colorful. Not captured by the guards (it was not an easy one) we succeeded in making thousands of pictures to immortalize those wonderful moments.<br />
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By 8.00 AM we were out. We exited the market, satisfied by the overall experience but keeping the promise that we would have come back on our last day to assist the tuna action (with the same pair of sneakers!).<br />
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And that was the case! ... If you don't believe me, here are the pictures:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXXNPMRMNnse_yd4El4Il56MNvd5dmS4Na4JlCJmBt0Jwqu5-QSpD6vTzagmz-BFYK_XYHK0P5jPUl4zYSz8BGcHs7HG6r4qM9xm3BZPX1D9MYwbDhohpS8Rb0opwdvw_tbmHnuj7XZhW/s1600/Tsukiji_13.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmXXNPMRMNnse_yd4El4Il56MNvd5dmS4Na4JlCJmBt0Jwqu5-QSpD6vTzagmz-BFYK_XYHK0P5jPUl4zYSz8BGcHs7HG6r4qM9xm3BZPX1D9MYwbDhohpS8Rb0opwdvw_tbmHnuj7XZhW/s1600/Tsukiji_13.JPG" height="164" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj8dIWjJlpOD48CaZrFIvHARz3Jh6HQAXUnP7IbN1MZ8XQK9n72_YSQlcB-Sa5w7ZckyDQRWQcNde0sv1ypuvIfztzW9w7MQPBny3aOYTW6kD_oALXV-rVkQTQaEgZLwJhWG9veATTC52/s1600/Tsukiji_16.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgj8dIWjJlpOD48CaZrFIvHARz3Jh6HQAXUnP7IbN1MZ8XQK9n72_YSQlcB-Sa5w7ZckyDQRWQcNde0sv1ypuvIfztzW9w7MQPBny3aOYTW6kD_oALXV-rVkQTQaEgZLwJhWG9veATTC52/s1600/Tsukiji_16.JPG" height="320" width="240" /></a></div>
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Sommelier Maryhttp://www.blogger.com/profile/03532298604933575604noreply@blogger.com0