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Posts Tagged ‘white wine’

Aerlingus

June 12, 2013 by Christine 1 Comment »

Taste of Italy presented wines from Cantina Terlano and Endrizzi with Aerlingus and the Airport of Verona to promote the products of the territory of the airport around Lake of Garda

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Forthcoming Events – Dublin

September 25, 2012 by Christine No Comments »

At a loss for something to do this week?

A Taste of Italy together with Botticelli Restaurant in Temple Bar, Dublin and one of our producers from the Piemonte region – Vinchio Vaglio Serra will be hosting a wine tasting dinner on Wednesday 26th September at 7.00p.m.

There is a set menu for €38.00 which includes a 4 course typical Piemonte dinner with a different Piemonte wine at each course.

Emiliano Morando from Vinchio Vaglio Serra will present and explain the wines and will be happy to answer any questions that you may have.

Book your place now on 01-6727289

We hope to see you there!

 

Pasquale and the 2011 harvest

February 6, 2012 by Christine No Comments »

You may think that wine merchants in Ireland never really get their hands dirty with the manufacturing processes. However, to prove you wrong, Rebecca has put together a few shots of Pasquale out in Piemonte (home to fabulous reds such as Barolo, Barbera, Barbaresco, Nebbiolo and Dolcetto or amazing whites like Gavi di Gavi and Roero Arneis) lending a hand with the 2011 harvest and taking a tour around some vineyards.

PASQUALE’S TIME IN A VINEYARD!

Just click on the link to see what she has prepared

Why do we do these things? – to ensure that when we offer you A Taste of Italy, we are offering the real thing!

 

Vallersoa Bonci

November 14, 2011 by Christine 2 Comments »

VALLEROSA BONCI

 

 Cupramontana, the ancient native land of verdicchio, is situated in the heart of the Marches, on one of the sunny, green hills bordering the valley of the Esino river.
There the Bonci family has been producing and marketing wine for at least three generations.

The special microclimate, the careful selection of grape, the careful selection of grapes, many years of artisan experience in wine making, combined with the use of the most up to date techniques, make Vallerosa Bonci a leading farm in the field of quality wines.

 

ROSSO PICENO DOC 2009

 

Made from Montepulciano and Sangiovese grapes, this ruby red wine has marked fruity and floral aromas. On the palate it is rich and full-bodied with traces of plum and carob.

It matches perfectly with all pasta, meat and cheese dishes.

 

 

 

VERDICCHIO CLASSICO DOC 2010

This is a Verdicchio dei Castelli di Jesi made with 100% verdicchio grapes. It has a straw colour with green reflections. The aroma is fresh and aromatic and on the palate it is caressing and sapid with a good persistence.

It should be drunk with pasta, risotto or soup as well as white meats, fish and fresh cheese.

 

 

 

Even more great wines

August 22, 2011 by Christine No Comments »

I hope you’ve all been enjoying your summer. We’ve been busy sourcing even more new wines for you to try. 

WHITE WINES

 

Podere Castorani (Jarno Trulli) 

Amorino Pecorino Abruzzo DOC 2010

A Pecorino with an intense straw yellow colouring and an aroma of pears, white flowers and exotic fruit.

To the palate it is well structured with exotic and citrus fruit, full and caressing, with an aftertaste of ripe fruit.

Gianni Gagliardo

Fallegro Langhe DOC 2010

Made from favorita grapes in the Roero region, this white has a delicate aroma, reminiscent of acacia flowers and an elegantly tart, slightly fizzy taste.

It is perfect as an aperitif or ideal on pate, with oily dishes, tarts with butter, smoked salmon caviar, fish.

 RED WINES

 San Fabiano Calcinaia

Chianti Classico DOCG 2008

From the Sangiovese vineyards of San Fabiano (250 m). It ages in barrels of 2nd and 3rd passage for a period of 12 months and then it stays in the bottle at least three months. It is the synthesis of Chianti tradition: land and vines, combined with modern winemaking and more time to care quality. Suitable for ready consumption, however, it improves after a medium period of ageing

 SPARKLING WINES

 

          Nino Franco

          Faíve Rosé Brut

          Variety and grapes: 80% Merlot 20% Cabernet Franc
         Type: Rosé Brut
         The wine has a rose petal pink colour. A long persistence, creamy, brut but with natural softness and fruity aromas of red fruit and pears

It is very good as an aperitif but also perfect throughout the whole meal

 

Selva Capuzza – Two new wines

July 25, 2011 by Christine No Comments »

In the hills south of Lake Garda lies Selva Capuzza with their vineyards, olive groves and truffle producing woodlands.

The winery was first built in 1908 and has been operating under the name of Selva Capuzza since 1983.

These wines are produced with full commitment to the local and indigenous grape varieties through the experience of four generations of wine making.

Selva Capuzza is a peculiar place located between the lake and the hills, it shows unique characters such as the particular soil made of clay and stones and a height that offers a healthy ventilation.

These wines want to express the feeling of the place, the character of the local tradition, the identity of the indigenous grapes.

A Taste of Italy now offers two of these exceptional wines – Lugana San Vigilio and Garda Classico Groppello San Bagio.

 

TOLA – A Taste of Sicily

June 8, 2011 by Christine No Comments »

   The Tola Winery (www.vinitola.it/EN/index.html) produces wine from their  vineyards which are situated in Tola’s estate of Bosco Falconeria and Giambascio at about 400 mt above sea level, in the most glamorous Sicilian ” terroir ” , between Palermo and Trapani, where the planes blown by warm Scirocco winds and light sea breezes give way to the sweet and sunny hills.

Love for the land, great respect for the nature, enthusiasm and pleasure in creating along with passion for the wine, characterise our way of living and our philosophy of work.
The Tola family has been taking care of their vineyards and creating a range of high quality wines for over three generations.

A Taste of Italy offers you the basic range from Tola at less than €10.00 per bottle in our on line shop. Have a look at the Njiro range and enjoy the taste of the sun. We’re offering a special discount on these wine until 8th July

 

 

Starters in Cristina’s Italian Restaurant

May 23, 2011 by Christine No Comments »

Recently we ate in Cristina’s Italian Restuarant in Main Street, Gorey (053-9480808)  for a special occasion. Cristina’s is new blood in an old venue and works well. Ivan, the chef, comes from Naples and brings passion into cooking. So although they do offer chips with everything (you have to survive!), they are not compulsory and for anyone who wants real Italian cooking in North Wexford, this is a must. 

 

 The cold meats and cheese platter

 

I’d like to share our starters with you. We had, very simply, bruschette with a cheese and cold meats platter. The cheese and cold meats were well presented and offered a wide selection. The bruschette were simple – as they should be. Lightly toasted thick cut white bread topped with extra virgin olive oil, fresh chopped tomatoes and a sprinkle of salt and oregano. The proof that food doesn’t necessarily need hours of cooking to be a taste sensation.

And what to drink with this? Our choice was a Trebbiano D’Abbruzzo by Pietrantonj. This decisive, full bodied and lively white wine is well priced for today’s difficult times. Of course, for those who still want to splash out, Jarno Trulli (the formula one driver) also produces a couple of very good Trebbianos  in his vineyards – Podere Castorani.

Well done Cristina’s. We’ll definitely be back.

 

Cocktail Recipes

April 27, 2011 by Inez No Comments »

Here are some cool little white wine cocktail recipes to get you into the summer spirit!!!

 

  

 

Aloha Bubbly Recipe

2 glasses dry white wine 
2 glasses pineapple juice
2 glasses club soda 
1/2 tsp  sugarInstructions:
Pour the last 3 ingredients in a tall glass and stir well.  Add the crushed ice and the white wine.  Add some more club soda and stir again. Garnish with a strawberry.

Capri Cooler1 shot Schnapps, peach
1/2 glass (Pinot Grigio) Wine, white
1/2 glass Cranberry Juice

Instructions:
Pour 1 shot of peach schnapps into the bottom of your glass. Fill glass halfway with Pinot Grigio wine, then the rest with cranberry juice. Add a few ice cubes, stir and enjoy
!

CASABLANCA

1 oz white rum
1 oz fruity white wine
2 thin ginger slices
3-4 pineapple chunks
0.5 oz ginger syrup
0.5 oz fresh lime juice
Top with a fruity sparkling white wine
crushed ice
Garnish pineapple stick and mint
Instructions
Muddle ginger, pineapple and ginger syrup in shaker. Add fresh lime juice and rum, shake. Strain into a glass filled with crushed ice and top with sparkling white wine. Garnish with pineapple stick and mint.

This drink is perfect on a warm sunny day before or after a hot meal.

WINE CAIPIRINHAwine-caipirinha

½ lime cut in quarters
1 tsp fine raw sugar
1 oz cachaca (i used Leblon)
1 oz white wine with citrus fruit notes
1 oz jamaica (or sub 0.5 oz hibiscus grenadine)
Top with sparkling rosè wine
Instructions:
Muddle lime and sugar, add cachaca, wine and 0.5 oz jamaica and shake over ice and pour into a rocks glass with crushed ice. Top with sparkiling rosè wine and remaining jamaica.  Garnish with a lime wheel spiral.

I enjoy serving an assortment of cheeses and nice fresh foods like Bruschetta, lightly fried octopus, octopus salad with a good olive oil or calamari. 

Enjoy!!

Inez O’Shea
“A Taste of Italy”

 

Barbecue Season

April 19, 2011 by Inez No Comments »

After the glorious weather of the weekend it is clear that summer is here and it’s officially time to embrace the new season.  Here are some receipe’s which go perfectly with barbecued foods.  I particularly enjoy sitting down to a barbecue with a range of lovely fresh salads rather then tubs of Coleslaw and potato salad from Tesco. Barbecue’s however can sometimes be looked down upon as a meal which is just slapped on the barbie often burger meat and poor quality sausages and steak, often served with little to no salad.  However being Australian and using our Weber for the majority of the year we have perfected the art of barbecueing and the foods we serve with it, and it certainly doesn’t involve poor quality meat and pre made salads from Tesco.


Thai Rice Salad 

Ingredients:

  • 4 cups cooked long-grain white rice, such as Thai jasmine rice
  • 1 cup fresh papaya or fresh/canned pineapple, cut into small pieces
  • 100g of fresh prawns 
  • 1/2 can of corn or 1 fresh corn with the corn taken off the cob
  • 1/2 cup dry roasted cashews, left whole or lightly chopped
  • 3 spring onions, sliced
  • 1 cup fresh coriander, lightly chopped
  • 1/2 cup fresh basil, lightly chopped
  • 1 fresh red chili, deseeded and cut into thin strips, OR 1/2 red bell pepper, diced
  • 1 handful of fresh mint diced

DRESSING:

  • 1/2 cup good quality coconut milk
  • 2 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 2 cloves garlic, minced
  • juice of 1/2 a lime (about 2 Tbsp.)
  • 1-2 tsp. sugar (to taste)
  • 1/2 to 1 tsp. (or more) cayenne pepper (to taste)
  • Preparation:

    Combine the salad dressing ingrediens into a bowl ensuring that you taste test, add lime or sugar depending on your taste. Cook the rice and place in a bowl and add the remaining salad ingredients and stir the dressing through. Serve warm or cold.

    Roasted Pumpkin and Feta Salad

    1.2kg pumpkin butternut or sweet potato is fine
    1 tablespoon of extra virgin olive oil
    Salt and pepper, to taste
    2 garlic cloves, unpeeled
    2 tablespoons of balsamic vinegar
    t tablespoon of sesame oil
    1 tablespoon honey
    about 5 loosely filled cups baby spinach leaves and Rocket
    1/2 cup of toasted pine nuts
    100g feta cheese

    Preheat oven to 220 degrees Celsius (190 degrees Celsius fan-forced). If you are not using a fan-forced oven, move the oven rack to the middle shelf position.
    Cut the pumpkin slices into small bite size pieces remove the seeds and skins
    Place pumpkin pieces on a large baking tray, drizzle with one tablespoon of oil and toss to coat. Spread pumpkin out in a single layer on the tray and sprinkle with salt and pepper.
    Cut a small amount off the end of each garlic clove (this helps prevent the garlic from bursting out of its skin when roasting) and put garlic on the tray with the pumpkin. 
    Bake pumpkin and garlic for 20 minutes. Remove tray from oven and set garlic aside to cool. Turn the pumpkin pieces over and return to oven. Continue cooking pumpkin for about 15-25 minutes, until lightly browned and tender when tested with the point of a knife. Allow pumpkin to cool to room temperature.
    Arrange spinach leaves, pumpkin and nuts on a serving platter. Shake the dressing and pour over the salad. Crumble feta over the salad and serve immediately.

    Dressing
    Dice the garlic. Place garlic, balsamic vinegar, olive oil, honey, salt and pepper in a bowl and stir so it’s combined

    Unfortunately finding a wine to pair with a barbeque is a little bit tricky, often barbecue’s are a mixure of meat, chicken, or fish etc. However in my oppinion a white wine would be the safest bet.  Both of the above recipe’s have a lot of ingredents with quite stong flavours  ie fresh herbs, fish sauce, pumpkin, balsamic so a wine with a bit of body would be ideal.  In this case the Anselmi Capitel Croce would be my choice. AnselmiAnselmi Capitel Croce 2004 is based in the Veneto region in Northern Italy.  The climate is quite cold however not quite as cold as Trentino Alto Adige which is just North of Veneto.   The Anselmi Capitel Croce is made 100% from the Garganega grape which is a local indigenous grape from this area.  The Capitel Croce is aged in barrique for 8 months, then further aged in the bottle for 9 months.  Not only this but it is also aged on it’s lees.  Ageing a wine on it’s lees gives it much more body and flavour and adds complexity.  
    The vinification methods of this wine are reflected in the flavours of the Capitel Croce with it having a good body with flavours of stone fruits, in particular lovely  notes of peach, apple and a certain creaminess.   It is dry and complex with a long finish.

    Enjoy!!

    Inez O’Shea
    “A Taste of Italy”