I don't often blog about things that I don't have a funny story for but...I absolutely adore this producer. John Given is a little known wine dude from Italy- at least he is little known in my neck of the woods. In general, people think that Georgians have little to no taste in wine. I, of course, think that I have impeccable taste in everything. I digress, this little known wine has been one of the best sellers at the tasting room and restaurant in the Montaluce vineyard in North Georgia. I feel like this single fact attests to the taste of my customers and my staff. This juicy and lightly tannic wine has both rustic and new world charm and is incredibly food friendly and drinkable! I especially like this wine with salty or fatty meats but would be just as nice with parmesan and olives or a lamb loin. Even if its not this Nero di' Troia try another of this varietal. Good stuff!
Tasting notes from the web site!
NERO DI TROIA, PUGLIA IGT, 2007
(Certified Organic)
Azienda Agrobiologica Di Tuccio Raffaele (Antica Enotria)
Since 1993, Antica Enotria has been producing
their wines without the use of chemicals
pesticides, herbicides or fertilizers. The winery is
located in the province of Foggia just a few miles
from the Gulf of Manfredonia in Puglia.
Tasting Notes: A lean yet muscular, softly
tannic wine suggestive of dark red-berry fruit
with notes of licorice and leather.
90pts - Gregory Dal Piaz, snooth.com
"This has a hint of Band-Aid on the nose but there is
also deep, wild blueberry and blackberry fruit topped
with sweet licorice tones and a nice tarry overtone.
Light and lively on entry with very clear, brisk, wild
berry fruit. The tannins here are small-scaled but
firm, adding a light bitter underlay to the aromatic,
fresh, precise finish."
Region: Puglia
Classification: Puglia IGT
Area of Production: Daunia - Northern Puglia
Grape Variety: 100% Nero di Troia (Certified
Organic Grapes)
Soil: Mixed (Limestone&Clay)
Average Age of Vines: 9 years
Trellising System: Guyot
Spacing of the Plants: Approx 1800 plants per
acre
Production per Acre: 3.57 tons
Vinification Technique: After harvesting and
slight crushing, the grapes are left to macerate
on the their skins and ferment at a controlled
temperature of 25ºC for 12 days.
Maturation: Ages in steel tanks for 8 months
followed by an additional 6 months in oak
barrels.
Total Acidity: 5.50 g/l
Residual Sugar: 0.25 g/l
PH: 3.6
Alcohol: 13%
Total Cases Production 1250
Drink up!
Saturday, May 28, 2011
Friday, May 27, 2011
Spanking the Mint
The first time I saw someone spank it- the mint- I was taking a Bar Smarts course and watching a video demonstration for the proper technique for making a mojito. Maybe it struck me so hilarious because I was "studying" for this course while "practicing" making cocktails and tasting them to make they were tasty. When I watched the demonstration for spanking the mint my own tasty mojito shot out of my nose as I guffawed burning the hell out of the lining of my nostrils and causing my eyes to stream tears.
I didn't think too much of the mint spanking issue until the first annual Killer Tomato Fest. Festivals like this are the mecca for cocktail geeks. The rules of competition for this particular festival stated that the cocktails and food had to be made with tomato thus the "Killer Tomato" moniker. I was working the upstairs bar at JCT kitchen. The bar has panoramic windows that let me see all of the vendors and booths in the courtyard. The mixologist directly outside the the JCT bar is well known in Atlanta for his creative cocktail menus and is quite talented. He is also a cocktail geek which often means sporting odd outfits etc. This day he was wearing very tight shorts and an incredibly small mechanic's shirt. My view of him from the inside was of his back and his very tiny bum. Along with tomato his cocktail, of course, contained mint. I will never forget the look of him spanking that mint. He would shift his weight to one foot, hold out his left hand and lovingly place the mint leaves in his palm, clench his tiny butt and slam his open right hand into his left spanking the mint! I must have watched him spank his mint at least a hundred times that day. The first time I almost peed my pants. By the end of the day I was almost ready to join the mint spanking revolution.
The reason behind spanking mint is to release the essential oils in the mint so that you maximize the flavor and smell of the refreshing herb. I have never seen a difference between spanking and crushing for essential oil release. The only difference I have ever been able to see is the hilarity factor. I often choose to spank it because it amuses me.
I am also amused by seeing other people spanking it. I have a new trainee in my bar. She is an adorable blonde with a bubbly sense of humor. Last weekend I was teaching her to make an agave mint syrup for one of my cocktails. She spanked the hell out of that mint for 15 minutes. She made my week! I can't wait to make mojitos for this weekend's wedding. I wonder how many of my employees I can convince to spank it?
I didn't think too much of the mint spanking issue until the first annual Killer Tomato Fest. Festivals like this are the mecca for cocktail geeks. The rules of competition for this particular festival stated that the cocktails and food had to be made with tomato thus the "Killer Tomato" moniker. I was working the upstairs bar at JCT kitchen. The bar has panoramic windows that let me see all of the vendors and booths in the courtyard. The mixologist directly outside the the JCT bar is well known in Atlanta for his creative cocktail menus and is quite talented. He is also a cocktail geek which often means sporting odd outfits etc. This day he was wearing very tight shorts and an incredibly small mechanic's shirt. My view of him from the inside was of his back and his very tiny bum. Along with tomato his cocktail, of course, contained mint. I will never forget the look of him spanking that mint. He would shift his weight to one foot, hold out his left hand and lovingly place the mint leaves in his palm, clench his tiny butt and slam his open right hand into his left spanking the mint! I must have watched him spank his mint at least a hundred times that day. The first time I almost peed my pants. By the end of the day I was almost ready to join the mint spanking revolution.
The reason behind spanking mint is to release the essential oils in the mint so that you maximize the flavor and smell of the refreshing herb. I have never seen a difference between spanking and crushing for essential oil release. The only difference I have ever been able to see is the hilarity factor. I often choose to spank it because it amuses me.
I am also amused by seeing other people spanking it. I have a new trainee in my bar. She is an adorable blonde with a bubbly sense of humor. Last weekend I was teaching her to make an agave mint syrup for one of my cocktails. She spanked the hell out of that mint for 15 minutes. She made my week! I can't wait to make mojitos for this weekend's wedding. I wonder how many of my employees I can convince to spank it?
Friday, May 6, 2011
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