2011 is a vintage for those who prefer elegance and purity over power and concentration.
Jeannie Cho Lee MW gives a nice report on 2011 White Burgundies.
Intrigued? Try a 2011 from Gérard Thomas, or our new source, Domaine Prunier.
Check out food blogger Peter Murphy’s cheese recommendations for this summer. (As usual, we’ve got wines to match.) Page 7 of our Summer Wine/Recipe Guide.
Summer wine, and the livin is easy: 2013 Summer Wine/Recipe Guide. http://AnsoniaWines.com/Summer
Summer wine, and the livin’ is easy…
Setting up a shot for the Ansonia #summerguide. Thanks to @pmurphy02130 for the recommendations. #nottheworstpartofmyjob
Jove (or Jupiter) is pictured above looking like a boss on the ceiling of a room in the Louvre.
Today’s post from Ansonia Wines is the about the grape named for the “Blood of Jove”: Sangiovese.
Some words on two of our favorite roasters.
“Champagne and crémant are both made using the méthode traditionnelle (known as the méthode champenoise until the Champenois called in their lawyers). The process involves two fermentations: first in regular vats or barrels, and then a second in bottle under cork. The CO2 produced in the second fermentation can’t escape the bottle, and is dissolved into the wine.”
Learn more in today’s post at AnsoniaWines.com: “The Other French Bubbles.”
Scenes from Saturday evening’s tasting in the South End, Boston.
Photo credits: @ansoniawines, @frenchoaktv, @haleyrosepr, @lisa_decanio, @edallos87, @smunf, @jacki_mo
Will Lyons on Chianti Classicos.
It is this varied landscape that wine importer David Berry Green says makes the case for further delineation. He argues that the nine villages of Chianti Classico—Greve, Panzano, Radda, Castelnuovo Berardenga, Poggibonsi, Gaiole, Barberino, San Casciano and Castellina—each impart their own specific characteristics on the wine.
We’re thrilled with our young-vine Chianti from Poggerino on Radda - stay tuned for Poggerino’s Chianti Classico next week.
