I've been following Attems Pinot Grigio (non-Ramato) for over a decade. It is always strikingly good, true to variety and place and well-distributed. For so many reasons, it is an easy-to-recommend wine in this country, where distribution is highly unpredictable. So, I was deeply interested in the chance to taste the Ramato, or copper, wine, which is made as a skin-contact rosé. It has been produced for years, but it has somehow evaded my glass. Not so this year, and thank goodness for that!
Read MoreMarco Felluga 2014 Bianco Collio Molamatta: Named for its physical location, this is a true Super Friulian blend composed of 40% Pinot Bianco, 40% Tocai Friulano and 20% Ribolla Gialla. This striking blend delivers great harmony, not speaking of a particular grape variety but nodding toward fine terroir and good craftsmanship.
Read MoreThe results of the radical shake-up of Italian white wines over the last two decades continue to surface in the US markets, and this fall I had the chance to taste through a new range of wines available from Vias Wine. The wines of the grandly historic Castello di Spessa, which dates back to the 13th or 3rd century CE (either being plenty old!) offer an excellent representation of high quality winemaking with local varieties without wallet-emptying prices.
Read MoreMaeli 2014 Bianco Infinito Veneto IGT: This is a highly unusual blend of Moscato and Chardonnay vinified to dryness. Harmonious yet full of contrasts, this smells of Moscato but tastes like Chardonnay. Light in body and dry from start to finish, I can only describe it as the unlikely but enticing combination of Moscato d’Asti and Premier Cru Chablis.
Read MoreIt’s the home stretch; it’s the last leg of the marathon. A week of merriment…and still more preparation. It’s a never-ending circle, this holiday process! Remember, there’s always a bottom to the bottle, so don’t be caught short on stock.
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