Elegant and complex define this beautiful blend of Lungarotti’s 70 percent Sangiovese and 30 percent Canaiolo from an Italian hillside vineyard 300 meters above sea level. It offers hints of wild cherry and blackberry, violet and a long and spicy finish. It’s 14 percent ABV with nicely structured tannins, fruitiness and acidity. It’s made for long life so decant it and give it a chance to breathe. This is a wine that won’t disappoint and if you don’t finish it, cork it. It’s even better the second time around! Serve with red meats and aged cheeses, or simply sip it by itself. This is that wine you’ve been saving to treat yourself.
35 contributing individual farms make up Robertson Winery in the southern tip of South Africa, many of them 7th generation wine growers with an estimated 7.5 million vines. Bordered by a mountain and a river, Robertson is known for its Sauvignon Blanc and Chardonnay. This Chard is crisp and perky, balancing lemon-lime fruit and subtle, toasty flavors from French oak. Serve with a variety of foods from spicy Asian fare to seafood, chicken or pork dishes. Vineyards with gravelly soil with clay are planted with Chardonnay. Robertson believes in minimal handling, letting the grapes speak for themselves.
Musical entertainer Kenny Chesney decided to create the kind of rum he wanted to drink and the three rums now available from Blue Chair Bay Rum are the result – spirits that are true to the Caribbean islands. The Blue Chair Bay Coconut, Bay White and Bay Coconut Spiced rums are rare, premium blended expressions that answer his question when he thinks of his love for the islands: What if I could just bottle this up? The island-inspired beverages, developed with industry partner Savvy Drinks, have a suggested retail price of $18.00/750 ml. Thy’ll help bring the Caribbean to your bar this summer!
Wine of the Week – Clos Venturi 2011 Red, Domaine
Wines from Corsica are a rarity, for this wine drinker at least, so discovering the wines of Clos Venturi was an unexpected pleasure. Well known in Europe, they are still a rarity here.
This one has been characterized a “rough” and “fun” and both terms apply well. From one of Corsica’s oldest wineries, it’s a casual and charming sipper with its own earthy beauty – perfect with pastas or pizzas or by the glass, a blend of Niellucio/Sangiovese, nicely balanced with fruit flavors and spiciness.
None other than the esteemed Kermit Lynch calls Corsica “the most exciting wine region in France.” This wine tells the story of Ponte-Vecchia where it comes from well.
A Midwesterner, Greg Schiff, who moved to Utah in the late ’80s, was responsible for changing laws that banned brewing and brewpubs, opening his first brewpub in 1989.
Today, Wasatch Beers offers a list of creatively produced, excellent brews such as this Apricot Hefenweizen in the German tradition with a hybrid Bavarian yeast strain.
The resulting brew offers notes of licorice and clove as well as the apricot that gave it its name.
“This tart little number is possibly the sexiest beer we have ever made,” says Schiff, who’s quoted on the label. Many agree – the beer won a Gold Medal from the National Brewers Association and Silver Medal from the North American Brewers Association.
Rhode Island may be a small state but it’s home to four large food and beverage-related events this month. The tiny state’s capital is said to be home to more degreed chefs per capita than any other city in the U.S.
The events include:
*American Culinary Federation Northeast Conference – April 11-14, Providence, with an educational seminar and hands-on demonstrations focusing on strengthening skills, inspiring careers and building a legacy for professional chefs through sustainability.
* Rising Star Awards Gala – the award-wining restaurant industry trends magazine, will showcasethe winners of its 2014 Coastal New England Rising Stars Awards on Tuesday, April 15 at the Providence Biltmore Hotel. The award honors up-and-coming chefs and culinary professionals who represent the vanguard of the contemporary American dining scene. From Portland, Maine to Dover, New Hampshire to Cape Cod and Rhode Island, the team chose the best from more than 150 chefs and artisans across 25 cities and small towns.
*Eat Drink RI Food Festival – April 24-27 in Providence, this event returns for the third annual local food event featuring over 80 chefs, farmers, bartenders and producers including: James Beard Foundation Best Chef Northeast semifinalists Benjamin Sukle of birch and Champe Speidel of Persimmon, eight top culinary instructors from Johnson & Wales University, Gold Medal Cheese award-winning Narragansett Creamery, Blackbird Farm, two-time James Beard Foundation Rising Star nominee Chef Derek Wagner of Nick’s on Broadway, Easy Entertaining Inc., Good Food Award winner Daniele Inc., Dave’s Coffee, Walrus and Carpenter Oysters, among many others.
* 3rd Annual Newport Craft Beer Festival opens April 26 at the Great Friends Meeting House, celebrating a tradition of brewing that dates to the American Revolution. More than 30 brewers will participate and Guests will sample a spectrum of craft brews and converse with the folks who made them. Local bands and restaurants will also participate. Session 1: Noon-3pm; Session 2: 4-7pm. This is a sell-out event so purchase tickets well in advance.
Hamilton Russell Wines at the tip of South Africa’s Cape and closest to the sea specializes in award-winning Chardonnay and Pinot Noir. But at the winery’s sibling estate, nearby Southern Right, Anthony Hamilton Russell and his wife, Olive, offer Pinotage and award-winning Sauvignon Blanc. For years, Olive says, “it’s been our intention to redefine Pinotage, and 20 years later, we’re still trying to do that!”
This Pinotage, which, alas, is no longer available for sale, exemplifies their mission, and the most recent vintage, 2013, is said to be another winner.
Wine Spectator magazine called the ’11 a wine “you might serve blind to a skeptic to change their perspective.”
The ’11 is an elegant offering, dry yet soft with good minerality. If you fall in the skeptic category about the varietal, check out the 2013. We have a feeling it too will change your perspective, showing you the lovely fruit notes and richness Pinotage can offer.