Before I get into any tastings, I’m sharing my Top Portugal 10—the top 10 ‘quick’ facts I’ve decided are the ‘need to know’ to master this wine producing country. In black are my ‘quick facts,’ as written in my notes. In pink are a few ‘fun facts’ I found in my supplemental reading materials.
What are your favorite Portuguese wine facts? Share with me—either in the comments below or contact me directly. Vamos la!
Below I’ve got this week’s round up of wine industry news. A few highlights—looks like there’s some new data/research surrounding the loss of smell due to Covid; John Fox, who ran the world’s largest wine Ponzi scheme, is officially out of prison (hold on to your magnums!); we’ve got Argentinian wine aged under the sea, the latest on Brexit, and the seemingly endless tariff wars between Australia and China.
And for for all my wine grape growing friends or those interested in learning more about California viticulture: I’ll be leading a panel discussion on regenerative agriculture at the upcoming Vineyard and Grower Conference. Other sessions include a look at the CA Crush Report and a deep dive into the latest research on smoke taint. Find out more and sign up here. I’ve also included some additional details below.
That’s all from me for now. Happy weekending. Cheers.
Do you ever find that something just strikes you when you’re studying? Maybe a grape’s origin story, the history of a wine region, or maybe you just like the way a word sounds. It strikes you, and you are just able to memorize it for no other reason than you just fancy it. That’s me and Gavi di Gavi. Just seeing that phrase, hearing it, saying it out loud, it always brings a smile to my face.
As some of you know, one of my study methods is to create a quick “Top 10,” an at-a-glance list a few key points from a certain country or region. They’re broad, general facts that will test my memory (or, more like, alert me to the things I still have to memorize). I want to provide my Top Southern Italian 10 for you here, but I’ve included a few anecdotes as well—just a few findings that I found interesting that may help with memorization (or, at the very least, entertain you for a moment).
When we think of Northeast Italy, we cannot forget Trentino, Alto Adige, and the Friuli regions—known predominantly for light, fruit forward, easy drinking white wines, typically for early consumption. There’s a broad range of international varieties produced. Specifically in Trentino and Alto Adige, which share geographic, cultural, and political ties to Germany and Austria, we find many varieties that grow in those countries as well. In Friuli, the aptly named Friulano is a dominant white wine grape, of course I believe most of our brain’s will veer toward Pinot Grigio grown in Grave di Friuli DOC. And don’t forget about the red wine grape Schiave. Pop Quiz: Where are more prestigious white wines produced and what is the dominant grape responsible for these higher quality wines? (You can find the answer below this post.)
Today, however, I want to zero in on Veneto: specifically, Valpolicella because there’s something going on in there that, even in my Level 3 I kept getting confused. And, unfortunately that confusion came back to me in my Diploma Studies. I want to take the time to dive into the definitions of basic Valpolicella, passito/appassimento, recioto, Amarone, and ripasso and (hopefully) solidify that understanding with a conjunctive tasting.