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At the end of this summer, a weakened Stanislao “Stanko” Radikon reflected with his son, Saša, about their family estate and the long, controversial run of his edgy, dark-hued wines made from white grapes.
Read my two recent stories from Tuscany in the Oct. 31 Wine Spectator:
COVER STORY: THE PRODIGAL ANTINORI
Lodovico Antinori made the self-confessed "biggest mistake" of his life selling his renowned Tenuta dell'Ornellaia to Robert Mondavi Winery in 2002. Now he's mounting a comeback with Tenuta di Biserno, switching his focus from Cabernet Sauvignon and Merlot to stunning expressions of Cabernet Franc and Petit Verdot from the Tuscan coast...Read the full story in the Wine Spectator
PROFILE: HIS OWN DRUMMER
Andrea Franchetti, who hails from a long line of Italian eccentrics, stumbled on an abandoned corner of The Val d'Orcia and turned it into a stell producer of Cabernet Franc. More than 15 years ago, he tripped on Sicily's Mount Etna....Read the full story in the Wine Spectator
Carlo Ferrini is one of Tuscany’s great winemakers. But you probably have not heard of his tiny Montalcino estate, Podere Giodo.
In fact, I didn’t know anything about Giodo until Ferrini drove me there along a rutted, unpaved forest road outside the medieval hamlet of Sant’Angelo in Colle—population around 200.
“I must be discreet,” says Ferrini, 62. A tall, soft-spoken Florentine with silver hair and a thick salt-and-pepper mustache, he is one of Italy’s top consulting enologists. Giodo is his personal project, started over a decade ago, totaling about 1,000 cases a year of Brunello di Montalcino and a simpler IGT Sangiovese. But he keeps the wine low-key so as not to compete with his high-profile clients in Tuscany, which include Barone Ricasoli, Fonterutoli, Brancaia and Talenti.
Along an alley of cypresses, he pulls his dust-covered station wagon up to an abandoned farmhouse surrounded by vineyards with stunning views over the rippling hills to the towering Monte Amiata.
“After more than 35 years of work, this is my dream,” Ferrini says. “I thought it was one of the most beautiful places in Montalcino.”
The son of a bus driver, Ferrini began his enology career in 1979 as a consultant for the Chianti Classico consortium. After 12 years, he struck out on his own...read the full blog (free) at winespectator.com
Italy's fanatic of Grappa thirty years on
I don’t need another liquid pleasure—the world of wine is big enough.
But I recently visited Vittorio Gianni Capovilla in northern Italy and discovered another realm of complex aromas and flavors, in Capovilla’s prized grappas and other distilled spirits.
“Taste this,” said Capovilla. At 70, with his bushy eyebrows and gleaming gray eyes, he looked like a mad scientist as he held out samples of some of the world’s most sought-after distillati. Over 30 years, Capovilla has helped raise grappa—traditionally a lowly spirit made from the grape pomace (skins, pulp, seeds and stems) left over after winemaking—to distinctive levels. Part of his success comes from his slow, low-temperature distillation technique and part of it from impeccable ingredients.
What kind of ingredients? His grappa di Amarone is distilled from the pomace of legendary Amarone producer Romano Dal Forno and his grappa di Ribolla from another legend, Friuli’s Gravner.
After a few sips—and then a few more—I became a believer. Great grappa can show off nuanced flavors.
In his centuries-old farmhouse-turned-distillery near Bassano del Grappa, in the Veneto region, he also produces other distillati from a variety of fresh fruits such as wild raspberries and blueberries, heirloom variety peaches, mirabelle plums and loquats, as well as from beer. “The world of distillati is infinite..." read the full blog (free) at winespectator.com
Taking Pink Wine to its trendy heights in Saint-Tropez
It's an early summer day in the Saint-Tropez port, which is lined with mega-yachts and suntanned tourists, and Grégoire Chaix fills my glass with a pink liquid he predicts I will not like.
“You are not the target market for this—at all,” the Tropezien winemaker and entrepreneur says at a table of his restaurant, the Bar du Port.
He is pouring—over ice—his 10-year-old invention called Ice Tropez, a sweet and fizzy pink wine cocktail flavored with peach extract that comes in a cylindrical clear glass bottle or a pink can. It tastes like a cross between rosé and Snapple and comes in two versions: one with a low alcohol level of 6.5 percent and a non-alcoholic one made with grape juice.
“The target is young, mostly women, who want something festive and sweet,” he explains. At 45, with a shaved head, tails-out white shirt and jeans, he is the image of a southern French businessman. “Today we need new ways to get young people into wine.”
So, why am I here?
Because pink wine is booming and fashionable, and Chaix represents a wing of the trendy camp here in jet-set Saint-Tropez....read the full blog at winespectator.com
See the Video Trailer for PALMENTO on You Tube....
Robert reads from and discusses Palmento at McNally Jackson books in NY Sept. 2010.
Robert on radio