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Blogger # 3: Cardinals Brut Metodo Classico '03

Grazie a Max siamo arrivati al Vino dei Blogger #3 , il cui tema è, giustamente visto il periodo, gli Spumanti Italiani. Mondo variegato, che ha il suo cuore a Trento e in Franciacorta, zone storiche delle bollicine classiche Italiane, ma che si esprime bene anche in altre aree, ognuna con una propria specificità ben definita e stili a volte inconfondibili. Come non citare il Veneto con Prosecco e Cartizze e gli spumanti dolci dell'Astigiano?

E visto che la filosofia del Blogger of wine is also to look for some goodies or products' niche, my curiosity was drawn to a sparkling wine from an area that I particularly like, the Colli Piacentini. This is the

Brut Metodo Classico 2003 produced by ' Company Cardinals of Castell'Arquato (PC) that I was able to buy at the beautiful Enoteca Comunale the same town for 14 €.

E 'a sparkling wine produced with the same grapes that contribute to Monterosso Val d'Arda, ie aromatic Malvasia di Candia, Moscato Bianco (20 to 50%), Trebbiano Romagnolo and Ortrugo (20 to 50%) Berverdino, Sauvignon Blanc or other white grape varieties recommended for a maximum of 30%. As a curiosity Monterosso wine takes its name from a hill which overlooks the front of the village of Castell, on the other side of the river Arda, which has as its feature to be composed predominantly of red soil, as you can see in this photos.

elegant packaging, with a nice bottle reminiscent of some very flared Franciacorta, and as the only sober un'etichettina golden ornament.

The color is a pale golden tending to the perlage fine but not persistent. The nose is very delicate and elegant, with citrus top notes of crisp enough that they tend poi a fare posto a frutta bianca e per finire, con il vino nel bicchiere da qualche minuto, a della dolce pasticceria.

In bocca l'acidità si fa sentire subito, ma non è fastidiosa ed è ben equilibrata da una leggerissima dolcezza di fondo (il Moscato bianco e la Malvasia) e da grande eleganza. Buona la struttura, grazie anche alla barrique di Chardonnay presente nell'uvaggio. Nonostante l'uso di Sauvignon, non sono presenti le note tipiche di quest'uva... diciamolo pure, il gatto non ha fatto pipì in Val d'Arda! Da appuntarsi il fatto che, nonostante l'annata molto calda (è un millesimo 2003) il vino non presenta alcuna nota di surmaturazione o ossidazione.

Conoscendo il produttore e i suoi altri vini, nel Brut ritrovo la mano del vigneron e il suo terreno. Questo Spumante è il fratellone del Monterosso "Solata", con il quale condivide le vigne e non solo. E questo mi ha fatto immensamente piacere, si legge continuità, stile e poca omologazione, e scusate se è poco.

E se vi capita di passare dalle parti di Castell'Arquato, fate un salto a trovare Laura Cardinali: sarà felice di raccontarvi i suoi vini. Inoltre dal podere Montepascolo si gode un panorama del borgo veramente unico. Ne vale la pena!

Strongest Wood For Shelves

E of the heart: how to choose the wine in the restaurant

Inauguro una nuova sezione dedicata alle mie lettrici. Ora, non che io sia Casanova o quel grande intenditore dell'arte del sedurre, ma forse posso elargire perle di saggezza enologica for the consumption of gentilsesso in relations with the Knight shift (in the hope these tips do not come back to haunt me).

Writes a reader: "When you invite me to dinner I like to choose wine to drink during the meal, but if I open the list, I get lost among the dozens of names and labels, and I can never decide. How do I to do? "

Dear reader, let's premise. If it is one of the first out with the little man who invited you to dinner, you're completely on the side of the knife handle, so do not hesitate: let him spend the impossible. Probably, unless you have brought from Mac Donald's or "the Troione Gigi" (at this point, the first output can instantaneously coincide with the last one), the little man has already budgeted to spend a certain amount, for which, unleashed!

There are different approaches to the wine card. The first classic and a sommelier's wine matches with food, but do not complicate our lives: a classic white with fish and red with meat is always good. You can also venture a Nero d'Avola with the steamed sea bass, but at your own risk.

The second is the territoriality. Try to get the wine that is geographically closest to the kitchen of the restaurant, and here the task is easier, but misleading. There are wines of the North who marry well with dishes of the South and vice versa. Maybe this is more a matter of style than anything else.

The third approach is the "theory of the penultimate wine", shown on Wino : do not choose the wine cheaper paper but the second cheapest.
Good friends .... but in your case!

Knight hangs on your lips .... so here's my suggestion: Find listings of wine that costs less, add a fixed cost of 10-12 euro and voila, here's your price range of reference around which to choose the wine for the evening! If so the cheapest wine costs 18 €, your band will be € 28. Just as the scientific method, but certainly effective! Then you can
you make a progressive lineup: add 10 € to the first output 15 to the second and so on. If it is true ammmmmore your man will fund the cash register. If it does, is a man who certainly does not deserve your interest!

In any case, after the fourth or fifth practical application of this method, you'll be made a minimum wine culture, and a certain level (more than having sent in your bankruptcy claimants). Consider then the idea of \u200b\u200bdoing a serious tasting course with the ' ONAV , the' AIS or other associations. There are many out there. At least after the course you can always apply the third method but with a little 'more taste in choosing the (expensive) right bottle!

Your boyfriend left you because you do not know the difference between Champagne and charmat method? Are you afraid to look bad at the table because you think that is just a Pecorino cheese? Your admirers will roll on the floor laughing because you're convinced that the Amarone is a powerful digestive? No problem! Marcolandia is at your disposal to solve your enoproblemi heart. Write me to marcolandia AT gmail.com. If you are single and cute, I can advice on a home: D: D: D