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Tuesday, August 22, 2017

Languedoc's AOC Pezenas Quality Wines Thrive Worldwide by Philip S. Kampe



                                                     



Since the 5th century, BC, Languedoc-especially Narbonne, has been a hot spot for grapes. Other then Provence, Languedoc has the oldest planted vineyards in France.

Until the early 19th century, when phylloxera invaded and wiped out the wine industry, Languedoc had a reputation for producing high quality wine. And today, the reputation is leaning towards the production of quality wines, after an era of producing large quantities of wine from top to bottom levels. Success is due in part to outside investment, with the focus on quality.

After attending a wonderful get together with the AOC Pezenas winemakers for the launch of Terroirs & Millesimes Week in the Languedoc, the realization that something special was happening in AOC Pezenas was illustrated by an amazing assortment of wines and regional delicacies  from the AOC.

AOC Pezenas is home to numerous wineries.
My favorites include:
Chateau Abbaye de Cassan
Villa Tempora
Domaine de St Preignan
Sainte Cecile du Parc
Domaine de Fondouce
Domaine La Grange
Domaine les Aurelles
Domaine Stella Nova
Les Caves Moliere
Domaine Monplezy
Domaine du Clos Roca
Domaine de Gravanel
Domaine du Pech Rome
Domaine de la Resclauze
Domaine Allegria
Mas Gabriel
Domaine Magellan
La Fontesole
Les Vignerons du Vent Neffies
Domaine Belle Fontaine
Domaine Turner Pageot
Domaine Ribiera
Mas Belle Eaux
Villa Symposia
Domaine de Daurion
Domaine de Bayelle-Caux
Cave la Clairette d'Adissan
Mas d;Arlenques
Domaine de Nizas et Salleles


With the regions Mediterranean climate, dry summers and wet winters, the wineries have thrived due to the wide variety of grapes that they can grow. The perpetual tramontane inland wind that comes from the northwest helps the dry climate breath in the warm summer months.

The inland soil composition favors chalk, gravel and limestone, while alluvial soils dominate the coastline.

Chardonnay is one of the major white grapes used in white wine, as is Chenin Blanc, Muscat, Sauvignon Blanc, Viognier, Grenache Blanc, Roussanne and Marsanne. There are numerous red grapes that are used in wine production: Cabernet Sauvignon, Merlot, Syrah, Grenache, Carignan, Cinsaut and Maccabeo.

Languedoc is France’s largest wine region, with close to 500,000 acres. One out of every ten bottles sold in the world comes from Languedoc.


Isn’t it time to enjoy the riches of the Languedoc, especially the wines from AOC Pezenas?

Philip S. Kampe
philip.kampe@thewinehub.com











Friday, August 18, 2017

The Legend Vintage 1929 'Maury' Tasting Has A Twist by Philip S. Kampe



                  
                                                                                                                                                            1929 was the year of the Stock Market Crash (Thursday, October 24th), the beginning of the Great Depression, Unemployment was 15% and it was also the year, Jody and Harold Nelson were born. They are our neighbors.

When they were ten, in 1939, the Great Depression was nearly over.

Conversely, in 1929, French wine production was at the forefront and in Languedoc-Roussillion, the Grenache grape was the featured item.

During that year, the Bertrand Family produced ‘Maury’, 1929 Legend Vintage.

Only 795 bottles were produced of this16% Grenache, fortified wine.

Grenache is a red wine grape that is grown in France, Spain, Italy, the U.S. and Australia. Grenache is the French name, though the same grape is known as Garnacha in Spain and Cannonau in Sardinia, where history suggests the grape originated in the 14th century.

Grenache has always been a fascinating grape-its very versatile and dominant on its own, as well as an international grape for blending. My love of this grape escalated in 2011 when Gerard Bertrand presented the 1929 Maury at a luncheon I was invited to at Per Se in Manhattan.

Lunch had ended after sampling a half dozen wines and Gerard Bertrand quieted everybody down and said that I have a special announcement. He said, I have decided to surprise you by serving the 1929 Maury Legend Vintage with a special dessert prepared at Per Se.  I remember vividly that the spectacular dessert was a chocolate mousse combined with whisky puree and almond ice cream.

To this day, many of my dreams reenacted he pairing of the wine with the dessert.

As life has its many curves, two of our friends, both journalists, from Manhattan, share the same year of birth, 1929, as the Nelsons.

Our Manhattan friends decided to spend ten days in the Berkshires in late July and early August. They wanted to attend Tanglewood, enjoy the fresh mountain air and whatever else accompanies their annual vacation in the country.

I thought it would be a novel idea for the Nelsons to meet our friends, especially since all four were peers.

They met at our house, we cooked lunch for the group and everyone got on well. Knowing that Jody Nelson’s birthday was upcoming, our NY friend said, ‘I’ll send you a surprise in the mail. Just confirm that you were born in 1929’.  That was very thoughtful, my wife exclaimed.

Jody Nelson confirmed her birth year, as our friends went on their way.

As promised, a package arrived at the Nelsons the day before her birthday.

Hours after the package arrived, the Nelsons were in our house enjoying appetizers. We wanted to toast Jody’s upcoming birthday before departing for our surprise restaurant destination that evening.

The Nelsons rarely come empty handed when invited over. Last week they brought a bottle of aged tawny port, the week before, a 1991 Rhone bottle and this week, a box that was unopened.

They asked me to open the box and much to my surprise the same 1929 Maury Legend Vintage that I often dreamt about after sampling six years earlier at Per Se with Gerard Bertrand and this same wine writer. Was there a connection?

Harold urged us to open the bottle and reluctantly I said, ‘we won’t drink it all before we go to the restaurant. Let’s save it for the next time you come over.’ It was agreed and that brings us to today-a day after Jody Nelsons birthday.

Having been born with curiosity in my blood, I did a little homework on the wine and this is what I found out. If you go from ratings-94-96 is impressive.

The proof is in the pudding (which may go well with the 1929 Maury).

More to come….after the Nelsons return for dinner and the unveiling of the 1929 Maury Legend Vintage,,,,,,,





                                                        Harold and Jody Nelson (88)

                                                              'Make a wish Jody'


Thursday, August 17, 2017

Be a #LifeLover: Seek For Joy!





"Joy and its variants are preferable to sorrow and related effects, and more conductive to health and the creative flourishing of our beings. We should seek joy, by reasoned decree, regardless of how foolish and unrealistic the quest may look. If we do not exist under oppression or famine and yet cannot convince ourselves how lucky we are to be alive, perhaps we are not trying hard enough."

=> Antonio Damasio in his book "Looking for Spinoza"

And I couldn't agree more...  
Be a #LifeLover: Seek For Joy!
Today, tomorrow, and always.

— feeling blessed 

Cheers,

Luiz Alberto
  • Master of Wine candidate
  • Member of the Circle of Wine Writers
  • Italian Wine Ambassador
  • I combine my passion for wine with social media


Wednesday, August 16, 2017

Forget Everything-Your Favorite Wine For Seafood Should Be Picpoul de Pinet from Southern France by Philip S. Kampe and Maria Reveley













                                 Applellation President Guy Bascou Shares His Views


Picpoul de Pinet. A curious name for a grape and a wine and one that we should all know.

Once you know the Picpoul grape the south of France and near the seaside, you will understand why this appellation that stretches between Pezenas and Sete is so important to the wine world.

To the wine aficionado, Picpoul is the Muscadet of the south. Similar in the sense that the grape is floral, lemony fresh, acidic and full of minerality.

Originally, Picpoul was used in blends, but, wine drinkers and winemakers have discovered its bright acidity, saline characteristics, crisp minerality and appeal to pair with seafood as a perfect reason to bottle this unique grape on its own.

Southern France is home to oysters and mussels, a perfect match for Picpoul, as you can see from the photos. After talking to locals about Picpoul, I realized that they recite what Picpoul de Pinet is to the locals. They call it, ‘Son terroir, c’est la mer’, translated means,’Its terroir is the sea.’

The Picpoul grape is grown in southern France and in Rhone for Chateauneuf de Pape, where the grape is permitted in the blend.

The Picpoul guru is Guy Bascou, president of the appellation who was our tour guide during our visit. He said that the closeness to the ocean keeps the moisture high enough to guide the grape through its vinification process. He emphasized that the maturity of the grape is here because the heir apparent has chosen to follow in their parents footsteps. Bascou mentioned that the grape ripens late and is perfect for the probable climate change in the future. He said that Picpoul retains acid and will be the grape for global change, if that happens sooner than later.

It is also the grape that pairs perfectly with oysters. Many of the vineyards overlook the Etang de Thau, an oyster bed where close to 90% of France’s oysters are harvested.

At the Picpoul winemakers event that I attended (see photos), I’m sure that I had ten dozen oysters paired with a dozen local wines-all Picpol de Pinet. The combination plus the versatility of the hosts made this an event that one will remember for their lifetime. Add wild mussels and homemade sausage to the menu with Picpoul de Pinet and you will quickly realize that there is nothing better for the palate. The local winemakers for AOP Picpoul de Pinet, our hosts, called the dish, Mouclade, a name I will never forget.

This once in a lifetime experience was made possible by Terroirs & Millesimes, organized by CIVL, the Inter-professional Committee for Languedoc and Sud de France.

I am part French, grew up in New Orleans and have deep seafood roots- I must admit that this Picpoul and oyster/mussel experience out shadowed any other seafood/wine experiences that I have had in my life.

There are many producers who export Picpoul de Pinet. The UK seems to buy a third of their exports, but, there is a lot of room for the U.S. to jump aboard. Ask your wine merchant for Picpoul de Pinet. It is a wine that should be on your radar-especially if you enjoy seafood the way I do.

Philip S. Kampe

Monday, August 14, 2017

Ruca Malen (Argentina) Introduces the $9.99 Aime Wine Collection by Philip S. Kampe






 

 
 



                          The Aime Wine Collection of Ruca Malen

On a trip to Argentina, I had the pleasure of visiting Bodega Ruca Malen and was let in on a secret. Our tour leader brought us into a space where the winemaker and staff were experimenting with various blends of Malbec, Bonarda, Merlot and Cabernet Sauvignon. Their goal-come up with wines that have flavor profiles that appeal to the younger generation-brighter, approachable and food friendly.

Well, that was in 2014-now its 2017 and Ruca Malen has just introduced the AIME series-affordable, bright wines that are food friendly with hip packaging that is easy on the eyes. Add a screw top and pricing under $9.99 a bottle to the scenario and you have the making of success.

The wines…
The Red Blend 2016 Aime
A blend of Malbec, Cabernet Sauvignon, Merlot and Bonarda.
The result-a flavorful, somewhat spicy wine that tastes closer to the high end wines Ruca Malen is known for.

Malbec 2016
100% Malbec Aime
A very balanced wine that lacks tannins and focuses on both vanilla and chocolate with concentrated red and black fruit that steals the show.

Sweet Moscato 2016 Aime
This 7.5% light alcohol white wine tempts the palate with its crisp, citrus flavor and subtle sweetness. It worked for me as both an aperitif and an after dinner drink. I am guessing Indian food would pair perfectly.

These wines were made for younger drinkers who were specifically looking for full-bodied, approachable and versatile wines, according to Federico Ruiz, U.S. Sales Manager for Ruca Malen. He went to say that our wine culture embraces friendship and good times. Aime’s goal is to capture the genuine joy (alegria) when friends get together.

Best said by Ruca Malen-on the back of each bottle-Aime (pronounced eye-MAY) is inspired by genuine experiences and a zest for life. Our wines deliver pure flavorand pleasure, best paired with friendship and good times.

Need I say more…….

Philip S. Kampe
philip.kampe@thewinehub.com


Thursday, August 3, 2017

Cantina Tramin To Unveil Gewurztraminer Epokale, a Wine Aged In a Silver Mine in Alto Adige by Philip S. Kampe




If I hadn't had the opportunity to sample the first bottle of Cantina Tramin's, soon to be released Gewurztraminer, this article would have only been conjecture.

I guess I was at the right place at the right time. Thanks to Cantina Tramin, I witnessed the opening and blind sampling of the first of 1,200 bottles of this 2009 vintage. The grapes come from two vineyards with old vines laying on clay soiul, chunks of limestone and a bed of porphry rock.

Epokale is bottle aged and rests in the Monteneve Mine, an ideal temperature controlled (52F) with 90% humidity natural silver mine shaft. Prior to its home for seven years, Epokale rested on lees for eight months.

Wines that are kept under water for aging or in 8,000 foor silver mine shafts, technically will deviate from the normal aging conditions in a wine cellar.

When released-if the 2009 Epokale reaches your wine merchant-scoop it up-as it will certainly be a collector's item and a bottle that can be talked about for years.

Philip S. Kampe
philip.kampe@thewinehub.com

Monday, July 24, 2017

'The Package' delivered by Philip S. Kampe




                                                           The Package

There is a knock on the door and suddenly the bell rings loudly. There is another feverish knock. I open the door and the post man smiles and says, ‘Sign for this please’ and hands me an electronic pad to sign. 

After business is taken care of, the post man smiles and suggests that I open the package-as is the case when packages that contain wine are delivered to me. Its sort of a ritual for the two of us.

He comes inside. I take out a paring knife to open the secured brown box, which is bound with brown, sticky tape. I open the box-there are no technical sheets or a handwritten notes-just four bottles of wine. The mailman, as part of the ritual, takes out bottle number one. It is a 2016 Sancerre named ‘Liberte’. I grab the second bottle, a 2016 Vermentino ‘Tuvaoes’from Sardegna. I’m beginning to think oysters…

The mailman lifts the third bottle out of the box-it’s a Rose-but, one I have read about and heard that it was the Rose everyone drinks in the Hamptons-Maison Belle Claire 2016 from Provence. I took out the final bottle, number four. It was red, from Tuscany and a 2014 Terigi Pugnitello-probably made with one of my favorite grapes-Sangiovese.

The opening of The Package was complete. Like normal, I assured the postman that I would leave a quarter of each bottle for him to sample. I would put the bottles in a canvas wine bag and leave it for him inside the garage door. We have been doing this exercise for many years-it’s educational for him, as I leave notes with each wine he samples.

This is our pet project.

The wine was delivered Saturday morning. By Sunday evening, I had the usual suspects over to share a meal and taste and comment on the wine. With four bottles and six people, the task should be flawless.

I am not one for matching food with wine, but, the Sancerre, Vermentino and Rose all call out for seafood: clams, oysters, scallops and shrimp.

For dinner, I made a seafood stew with saffron and the seafood I mentioned except oysters, which we ate on the half shell-definitely intended for the Vermentiono.

The wines which arrived were from Romano Brands, owned by a very innovative importer/distributor, Michael Romano, who I met nearly twenty years ago, as I began my wine journey. I do know, his Rose, Maison Belle Claire is a homage to his wife, whose name is Claire (the same as my mother).

Before reviewing the wines, I must admit that the four wines that were sent to me immediately made me realize that Michael Romano put a lot of thought into the contents of the package, a Sancerrre, a Vermentino, a Rose and a Tuscan red.
Our findings:
2016 Liberte Sancerre
This Sauvignon Blanc from the Loire Valley is magnificently crafted. The limestone delivers a creamy and rich white wine that epitomizes what acidity and smokiness can do when paired effectively together. Its an amazing bottle that retails for under $20. The wine has magical qualities that develop in the palate and grow in length as it seems to bubble an ambitious lemon-lime flavor in your mouth.

2016 Tuvaoes Vermentino di Sardegna by Cherchi. The origin of Vermentino in Sardegna is unclear. But in 1996, the first DOCG Vermentino was acknowledged. Since then, high quality Vermentiono’s have been making their way into the New World. With Tuvaoes at a little under $30 a bottle, you are reaching the islands ultimate product, a soft and fruity white wine that must be served very cold. The citrus notes scream for a little spice on the palate, if not, seafood. This bottle was extremely pleasing, seamless, bright, dry, crisp with truly balanced acidity. Personally, this was the best Vermentino I had sampled in my lifetime.

2016 Maison Belle Claire Rose.  This mixture of Syrah, Grenache and Cinsault stole my heart. Its crisp acidity and light, dry citrus notes create a complex, dry Rose that is both rich and fresh on the palate. We first sampled Maison Belle Claire as an aperitif, then put it in its rotation after the Vermentino. The wine is stunning-it’s the talk of the Hamptons and the world beyond. At well under $20 a bottle, the Rose steal of the summer and beyond is here to stay. Its not a wine to cellar, but, one to drink immediately.

2014 Terigi Toscana Pugnitello. The Sangiovese grape is what Tuscany is known for. Think Chianti. Add a specific indigenous grape, Pugnitello to the blend and, in this case, you create a special red wine that is terroir specific. It’s a big wine meant to pair with beef, lamb and cured meats. The plump tannins cut the fat, while the acidity helps to balance this monster of a wine. The dark hue from the pugnitello grape adds distinction to this rich, bold wine. (under $25)

The tasting has ended and four, quarter bottles of wine are waiting for our mailman to retrieve.
I wonder what his thoughts will be???

To learn more about these wines and others, visit: www.romanobrands.com

Philip S. Kampe
Philip.kampe@thewinehub.com








Thursday, July 20, 2017

Time To Get To Know Gascony's Treasure: Armagnac by Philip S. Kampe


                                              Gascony’s Treasure: Armagnac

Imagine finding gold and not being able to sell that gold to the world because you are basically cut off from the rest of the world. Well, the Armagnac community from Gers (Gascony), in southwest France, had that same problem many years ago. Their problem arose, like the gold, from an area that had been cut off from the outside world in such a way that the Armagnac that was produced by well over two hundred, independent distillers had little means of getting their product to the world. There were and are no airports, oceans or large rivers nearby (inland, the Garonne is the closest), no super highways or large train stations that run through Gascony.

For years, Armagnac has the best kept secret of France, while Cognac, with its large houses, such as Remey Martin, Martell, Hennessey and others have provided the access for the worldwide growth and recognition that Armagnac lacks.

The cognac area has airports, large train station and super highways nearby. Cognac is north of Bordeaux and Armagnac is south. They really aren’t too far from each other, but, far enough to make one area, Cognac, overly successful and the other, Armagnac, vying, finally for worldwide attention.

Much of Armagnac’s newly found success must be contributed to the Armagnac Academy, an educational group that travels the world promoting Armagnac. 

I am a recent graduate of the Armagnac Academy and believe in the promotion of Armagnac. I taught my first class about Armagnac and am beginning to suggest to wine shops that they should carry a full range of products from Gascony.

The understanding of Armagnac is quite basic.
The Arabs brought the alembic stills (wood fired copper continuous stills) that produce Armagnac to the world in the 10th century..

The Romans brought the vines.

Armagnac was first developed for its therapeutic qualities-an excuse I use each day when consuming my daily dose. Master Vital Dufour explained in 1310 that ‘the spirit sharpens the mind, preserves youth and delays senility, when taken in moderation.’

In 1410, the Dutch traders exported Armagnac through the port in Bordeaux.
Louis XIV favored Armagnac in Versailles.

In 1441, a treatise described more than 30 medicinal uses of Armagnac. An ‘elixir for life’ recognized medicinal benefits of the wonder drug.

From 1775-1783, Armagnac sold well in the United States because of the war with the British.

By 1818, local Gascon hero, D’Artagnon and the Three Musketeers upheld the rights of Armagnac. Today, Gascons uphold the same spirit of passion and love of life, acknowledging that Armagnac is their DNA.

Today, there are nearly 13,000 acres of grapevines for Armagnac. Only ten varieties of grapes are allowed. The reality, only four grapes account for the overall production.

Armagnac is divided into three specific regions: Bas Armagnac, Tenareze and Haut Armagnac.

Two-thirds of the vineyards are in Bas Armagnac, known for its sandy, loamy soil.
Clay and limestone occupy Tenareze’s demgraphics, where nearly a third of the vines grow.

Haut Armagnac has few vines and produces a very small percentage of Armagnac today.

The four major grape varieties include: Bacco, Folle Blanche, Ugni Blanc and Colombard.

Armaganac spirits are distilled once and are aged at cask strength, about 48% alcohol. Water is not used, like Cognac, to reduce its strength.

Six million bottles of Armagnac are produced a year compared to Cognac’s 180 million bottles. The largest producer of Armagnac produces around 25,000 cases a year, while most of the smaller houses produce 200-300 cases a year.

Single distillation produces a bigger spirit with more weight. Aged in used French oak for up to 25 years, the end result is deeper, richer flavors that are full of depth versus Cognac’s double distillation, added water and smoother finish.

With its 700 year history, Armagnac is France’s oldest eau-du-vie.

VS Armagnac is aged a minimum of 2 years> golden orange in color with a dominate fruit bouquet.

VSOP Armagnac is aged a minimum of 4 years> golden amber in color with candied cooked fruit that dominate the nose.

XO Armagnac is aged a minimum of 6 years> Amber with mahogany highlights and a nose bursting with dried fruit, nuts, figs and prunes.

Hors d’Age is aged a minimum of 10 years> dark chestnut in color with a lengthy spicy finish.

To me, Armagnac is a lot like Scotch Whisky-full of character, complexity and natural flavors that linger on your palate. (Armagnac is normally priced half that of Cognac)

Isn’t it time to sample Armagnac?


                                                      Laubade Vintage 1987
                     Laubade is a fine producer with availability throughout North America
                                                        Laubade XO Armagnac
                                                       Laubade VSOP Armagnac


Philip S. Kampe
Philip.kampe@thewinehub.com
  



                                                   




 



Tuesday, July 18, 2017

Is there another Burgundy? The Terroir from Cantina Tramin (Alto Adige) May Qualify?




                 Is there another Burgundy? The Terroir from Cantina Tramin May Qualify?

Italy is such a large country that has so many styles of wine, like food, each province or region or even village or city supports their wine and their often indigenous grapes as their own, often unique, identification.

Recently, on a short tour of the Veneto and the Alto Adige region, I sampled wines that ranged from iconic Amarones in Verona, sparkly Prosecco in Asolo and bold, stuctured Gewürztraminers in Alto Adige.  Within a half days drive, one could argue that the best reds in Italy come from Verona, the best Prosecco’s come from the Asolo area and the best Gewürztraminers come from Alto Adige.

On this wine journey in northern Italy, one vineyard that stood out from the rest, Cantina Tramin, in fairy tale, breathtaking Alto Adige.

Cantina Tramin’s winemaker, with the looks of a movie star-think James Bond-Willi Sturz, has taken on the true voice as the ambassador for Cantina Tramin. He says, 'Gewurztraminer is our Mission.'

Willi Sturz is a very sophisticated winemaker that possesses an exceptional palate, supported solely by the high quality and variety of wines he produces.  Couple that with a diagnostic approach to winemaking, linked with unusual cellar practices.

What would be unusual about his cellar practices? Try storing wine in an abandoned silver mine tucked away in a snow-covered, 6,500 foot mountain. Innovation in aging wine results in palate pleasing wines that have their unique taste-as did the unveiling of Epokale-a wine that we sampled in a specially designed press tasting.

Our group was the first to sample a 2009 Epokale-a week before Decanter magazine, also online, could expose this newly ordained ‘classic cult wine’ to their readership. The silver mine maintains a constant temperature of 52F, with humidity at 90%, perfect for slower aging according to Mr. Sturz.

Cantina Tramin is a co-op that was founded in 1898. Today, there are over 150 members growing numerous varieties on 600+ acres.  

Willi Sturz is their winemaker and is constantly in motion, visiting the growers that supply the grapes for Cantina Tramin, sampling the varietals, checking the soil and doing everything necessary to insure high quality.

If the grapes don’t meet Willi’s standards, they will not be turned into the wine they were intended for.

Northern Italy, where Cantina Tramin is located, is near the Austrian border. The area reminds me of little Switzerland, with Alpine houses, cattle in the fields, sunbursts and romantic mists.

Apple trees are everywhere.

The food in Alto Adige focuses on speck, dumpling soup, beef chops with onion and of course, apple strudel.

Unlike the Italian regions to the south, pasta and tomato sauce have little place in these northern hill towns, the foothills of the Dolomites.

Tramin and the nearby hill towns of Ora, Egna and Montagna  provide the ideal conditions for producing great wines. This small strip-not unlike Burgundy-has been known since BC times for its various soil types, microclimates, sunny slopes and favorable altitude for growing grapes.

Tramin, since the Middle Ages, is and always has been linked to Gewürztraminer. Its herbaceous notes of dried citrus fruit drench the palate with its persistent minerality, creamy spice notes and dominant, yet poised, floral aromas.

Cantina Tramin is the pioneer of Gewürztraminer.

Look for any year-I sampled the exquisite 2015 Sudtirol, Alto Adige DOC Gewürztraminer, Nussbaumer. This is unlike any Gewürztraminer I have ever sampled. It is in a category of its own, totally unlike the floral, sweeter influence of the German versions, but, closer to the Alsatian style, but, much bolder and thought provoking.

Willi Sturz explained that that the grape has been the influential, historical grape of the region for thousands of years. The limestone soil coupled with lower altitudes (below 1,800 feet) create unique palate pleasing qualities.

Gewürztraminer  has evolved in Willi’s lifetime as a combination of two grapes.  After painstakingly replanting the vineyards that once housed the overly productive Schiava grape with the lower yielding Alsatian Gewürztraminer stock, Willi combined the two, one for aroma and the other for structure to insure Cantina Tramin’s stronghold on unique palate euphoria.

Besides the Nussbaumer Gewürztraminer, Cantine Tramin also produces and exports to the U.S. (Winebow is their importer/distributor) Terminum Gewürztraminer, Pinot Bianco, Chardonnay, Moriz Pinot Bianco, Sauvignon Blanc, Pinot Nero, Gewürztraminer, Lagrein, Unterebner Pinot Grigio and Hexenbichler.

After sampling all of the above varieties, it is hard pick favorites. The price points seem fair, often a bit lower then I would have expected-possibly due to the weakness of the euro? Whatever the case, ask your local wine shop to order a couple of bottles and you will see why I am ‘star struck’ with this winery.

As I eluded to earlier, much like Burgundy, a small strip of land, where Cantina Tramin is located, has captivated the palates of so many through the ages.
Is it the perfect microclimate for growing varietals?
I think so…

For more information on Cantina Tramin, visit www.kellereitramin.it

                                                      Winemaker Willi Sturz



                                                           The Alpine Terroir

                                                 Cantina Tramin's Headquarters





Philip S. Kampe
philip.kampe@thewinehub.com


         

            





Saturday, July 15, 2017

This one is for #winelovers and #LifeLovers who live in Brazil: "#wineloversFORdan" (in Portuguese)

https://thewinehub.blogspot.com/2017/07/my-dear-winelover-s-and-lifelover-s-of.html

Voce quer comprar vinhos fantásticos e ajudar uma grande causa ao mesmo tempo? 
Essa é sua grande chance!
Heloise Merolli da Vinícola Legado se juntou a nossa luta para angariar fundos para "#winelovers FOR Dan" e vai doar 5% em toda compra que voce efetuar nos próximos dias!  


Heloise Merolli, #winelover & #LifeLover

Va para o site e escolha seus vinhos:
http://www.vinicolalegado.com.br/home
O código que você deve usar (ou divulgar) é
ZKBT-LIY1-VE4C-QN27X

E, mesmo que voce nao tome vinho, voce pode ajudar com uma pequena doação também. Qualquer coisa ajuda! Não da pra doar? Por favor compartilhe com seus amigos!

Eu e o Dan desde ja agradecemos a sua ajuda! Saúde!!
 

 — feeling blessed 

Cheers,

Luiz Alberto
  • Master of Wine candidate
  • Member of the Circle of Wine Writers
  • Italian Wine Ambassador
  • I combine my passion for wine with social media