Exclusive Sparkling Wine Tasting at EWBC2011

1. Ridgeview Cavendish 2009 (Sussex, England)

Fresh and interesting wine, good as an aperitivo. Excellent try with “fatty-food” as salmon.

2. Denbies Cubitt Reserve 2006 (Surrey, England)

Apple and elderflowers added with a bit salt at the end – looks like a show up caracter for English sparkling wines.

3. Lenz Winery 2005 Cuvee (USA) - 100% Pinot Noir

The winery is located in Long Island, nearby New York. High residual sugar well balanced with the acidity make the palate a blast. This wine still need some time in bottle before show its best. Yes, is a dry wine a bit less then 10g/liter residual sugar, with interesting aromatic sensation.

4. Chateau Frank 2006 Blanc de Blancs (USA) - 90% Chardonnay, 10% Pinot Noir

Fresh shellfish, oisters and crustraceos is the best food pairing for this one, said the winery man in the audience. I agree 100%, the long finishing with some salt at the very end would be perfect with crab as well, high acidity can easy handle that.

The 1st is ready to drink, the 2nd still need a bit aging. They are raped-sort-of-wines on palate.

2004 and 2005 was a good vintage in Italy, this is reflected on Franciacorta Wines as well.

5. Majolini Franciacorta Electo, Millesimato 2005 Brut (Italy)

Intense palate and dryness shows it has had been on lees for some time. It’s quite exotic wine. Perfect for jamon and the rich local food.

6. Raventos Blanc Extra Brut Gran Reserva de la Finca 2006 (Spain)

The aromatic sensation of this wine comes from Macabeo grapes. The high altitude is well showed in its freshness.

7. Cava Recaredo Pas Dosé Reserva Particular 2002 (Spain)

Kind of a sweet vanilla after tasting. After almost ten years of the harvest, the wines is still fresh.

8. Il Mosnel Franciacorta Pas Dosé Riserva “QdE” 2004 (Italy)

Do you know there is a Italian Contest for the best wine label design ? Well, I didn’t! This 2004 Fransciacorta won best italian label design. The wine itself shows the years on its colour. Aromatic sensation with a smooth aftertasting, tipical wine ready to drink (perfect timing for a good dinner)

9. Tarlant Extra Brut Cuvee Louis NV (France)

The only Cuveé made from this House. 1996 and 1997 blended together. The nose could trick you to think there was malolatic fermation, it has none.

10.  Piper- Heidsieck Brut Rare 1988 (France)

Only two vintage was produced like this. Is a waine from a old winemaker, so no modern tecnics.  The age shows itself on ambar colour. This represented what sparkling wines can do with your senses!  The wine is very complex. Nose with toast and butter notes plus the vanilla and candy.  Drinking it is a sensational experience!


Weingut GustavshoF 2007, Riesling – feinherb

Weingut GustavshoF 2007, Riesling – feinherb –  Gutsabfullung

.. Too many German words for you..??

.. Not enough to describe how good it was

.. Elegant

.. Round and velvet..

No, it isn’t red! .. It’s a friendly white, dry, medium light with good acidity (for a cheese fondue, for example).

Unbelievable “maracujá” (Brazilian yellow passion-fruit) and apples  floats on the nose to amuse our senses….

It’s a beautiful Riesling wine that pairs marvelous well with Tortellone Gigante filled with goat cheese and honey and sauced mushrooms.

Won the best Riesling of 2008 at the Dusseldorf international wine fair.

A family-run vineyard with extraordinary tradition and individual, unmistakable wines, laborious manual work. Along the east and north sides of runs Rheinhessen Rhine, some special micro-climate (well protected from the extreme weather conditions) and limestone soils there matures Riesling grapes.

BioWien, modern (acrilic top, silicon sealed) and not expensive (€9,-) beautiful bottle.

Delightful fruity Cool-climate wine (the original stuff from northern Europe)..

Rapitalia Nero D’Avola 2008


..Até uns vinte anos atrás, era um dos segredos mais bem guardados do comércio do vinho… Sempre que havia uma desconfianças de um pobre vintage, por debaixo dos panos, alguns vinhos famosos francês e italiano foram “batizados” (beefed-up) e resgatados pela adição criteriosa de um sutil toque de Nero D’Avola. Mas além disso, houve outros poucos, e consideráveis, reconhecimentos por seus próprios méritos.

Por outro lado, lá na Sicília, em especial no extremo sudeste da ilha, Nero D’Avola era (e ainda é) o vinho tinto típico pro dia-a-dia. O vinho que, quando você pedir “um copo de tinto, certamente aparecerá na taça.

Graças as modernas técnicas vinificação e ao marketing atual,a reputação da Nero D’Avola’s está crescendo – especialmente nos EUA, onde é este vinho é visto como uma alternativa aceitável para Shiraz.

E é fácil perceber o porquê. Com 13% de álcool, este é um vinho “forte” e tem ecos de Shiraz: picante, apimentado e doce no paladar, com aromas de alcaçuz, cravo, noz moscada e ameixa. Não é um vinho de alto verão, é verdade. Mas é bom lembrar quando as noites começam a ficar um pouco mais frias e os reaparecem os desejos por carnes, queijos e pratos de massa. Tem-se um acompanhamento perfeito.

Nero D’Avola tem sim potencial de envelhecimento, mas há um estilo alternativo feito para beber jovem, que estagiou em cubas de aço para preservar a fruta pura, madura. Como exemplo disso temos este Rapitala. Na minha opinião é totalmente livre da dureza de taninos que podem afetar alguns bebendo-os jovens. É uma excelente escolha de vinho, mesmo um par de anos mais velhos, sempre vale a pena.