Post di WINE Project

Great insights by Walter Speller and Louis Thomas in The Drinks Business, capturing the unique evolution of Poggio Antico - Montalcino's Brunello. Their reflection on terroir-driven complexity, high-altitude challenges, and climate adaptation hits the core of our work, producing wines that respect and reveal the character of Montalcino. Proud to see this journey appreciated through the lens of true wine critics.

The Starting Point without a doubt makes the best Riesling in China right now. Its amphorae aged orange wine made out of 100% riesling is so underrated. I had the pleasure of meeting Reisa in Hong Kong and tasting her wines. Left me in awe about the progress winemakers had made in white wines. Also, a fun fact: Pernod Ricard's Helan Mountain winery and name were bought from Reisa's family, who planted the vines in 1990s. A small plot was saved from the sale and that's what started The Starting Point. This is Reisa's story. #wine #ningxia #riesling #whitewine #orangewine #amphorae #pernodricard #chinesewine #caviar #China #interview #reisajiang #helanmountain

The Italian DOC wines. Let's give a look to the updated list of the Italian DOC wines (Denomination of Controlled Origin). ( https://lnkd.in/dvgifDPC ) #wineexperts #sommelierlife #italianwines #winelovers #wineculture #docwines #italianvineyards #italianwinelovers #winetasting #qualitywine #sommelier

Join us at SIMEI, where on 15th November we'll have the pleasure of hosting Paolo Romaggioli from Terre de La Custodia winery 🍾.  Together, we'll discuss some of the most pressing topics, such as the balance between tradition and technology, and key trends in the beverage sector 🍷. We’re confident this conversation will interest many of you, as it’s designed to be a valuable exchange of information for anyone engaged with the current market. We can't wait to see you there! ⚡️ 🗓️ 15 November 🕝 11 AM 📍 Pavilion 2, Stand G11-H20 Get your free admission here – just register: https://lnkd.in/dM_wpnYr #Fipal #ExperienceTheDifference #SIMEI #Wine #Tradition #Innovation #FieraMilano #Beverage #UnioneItalianaVini #Sostenibilità

🌍✨ The time for change in hospitality is now! Our industry has a huge impact on the environment, from food waste to biodiversity loss... but we have the power to make a difference. Chefs, let's lead the way! Start making changes in your supply chains, menus and daily operations today. The Food Made Good Standard is the global certification designed just for hospitality, helping you track progress, celebrate successes and find new ways to improve. Join us in transforming the food system and making great, sustainable food accessible for everyone. A huge thank you to these incredible chefs and restaurateurs for spreading the word: Raymond Blanc (Le Manoir aux Quat'Saisons, A Belmond Hotel), Sarah Brading (Flat Earth Pizzas), Will Beckett (Hawksmoor), Geetie Singh-Watson (The Bull Organic Inn), Alejandro Gutiérrez (Salvo Patria), Luca Gubelli (Litta Palace Milano), James Knappett (Kitchen Table), Ana Belaunde (Limaná), Kyle Connaughton (SingleThread Farm - Restaurant - Inn), Zachary Roy (LOWE Dubai), Thomasina Miers (Wahaca), Patricia Roig (BOCA), Vicky Lau (Mora), Ángel Leon (Aponiente), Sam E. (PASTURE), Nick Ayerst (Comptoir Group) and Sam Scott (Ozone Coffee ) https://lnkd.in/dD6Brtg6

#Nebbiolo leads to cherry-colored #wines that often take on a brick hue with age. Nebbiolo is a late ripening grape variety with the potential for massive tannin structure. It can be aged in new oak, although its pretty aromatics are best preserved when it is aged mostly in neutral oak. High-end Nebbiolo wines have all the ingredients to age for a considerable time (elevated acidity, massive tannic structure), during which they develop intense earthy, leather, mushroom, and tar notes. In its original Piedmontese home, one can find side by side two main styles: the modernist style that favors short macerations to lower the tannin extraction and will use more new oak, and the traditionalist style that prefer extended macerations and aging in old large casks (Botti). Nebbiolo plantings outside its Piedmontese home have yet to convince the wine world. Look alike to Nebbiolo include Xynomavro, Nerello Mascalese, Sangiovese, and Pinot Noir. In descending level of quality (in general), Italian Nebbiolo can be approached as followed: - Barolo DOCG: Perfumy aromatics of tar, rose, lavender, dry cherry, tertiary with age (earth/mushroom). The ABV is often above 14% offering vinous wine with fresh to high acidities and powerful austere tannins that may come across as grippy and rough in their youth. Regular Barolo must be aged a minimum of 3 years (1.5 years in barrel) & Riserva must be aged a minimum of 5.2 years(3 years in barrels). - Barbaresco DOCG: Cherry, subtle aromatics of rose petal, kirsch, forest floor. Fresh to high acidities with 14% ABV+ and more approachable tannin structure. Regular Barbaresco must be aged a minimum of 2.2 years (0.75 years in barrel) & Riserva must be aged a minimum of 4.2 years. - Langhe DOC: Cherry to light garnet color. Light and bright feeling and aromas of unripe dried cherry, raspberry, mineral, mushroom/forest floor. On the palate, the tannin level is elevated and balanced by high acidity. It is less concentrated than Barolo and Barbaresco with often a thinner mid-palate. This designation is used frequently by Barolo and Barbaresco producers to make a lighter, less expensive Nebbiolo. Also can find Nebbiolo d'Alba DOC designation sometimes. - Gattinara DOCG: Light cherry color. Perfumed aromatics of black cherry, sour red fruit. Lean body that lacks weight with tangy acidity. Astringent raspy tannins. Current regulations allow up to 10% of other non-aromatic red grape varieties. They are great value usually. Adjacent Ghemme is 75% Nebbiolo minimum. It's worth noting that Nebbiolo is also grown in other regions of northern Italy, such as Valtellina in Lombardy. As in many places, a warmer climate allows for once marginal regions to now offer great values. Valtellina produces wines that are typically lighter and fresher than those from Piedmont, often with bright red fruit and floral notes. The main appellations in Valtellina are Valtellina Superiore DOCG and Sforzato di Valtellina DOCG.

In my recent story for The Press Democrat, winemaker Adam Lee shares the story behind his (now) infamous social media post that accused Meiomi Pinot Noir of having “32 times more sugar” than his Dial Tone Pinot Noir. https://lnkd.in/gS4mEGDT