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Old 03-20-2012, 01:08 PM   #1
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Easter Wine Selection?

On the coast of the spectacular Adriatic, at our typical architectural rural seaside Condo ... we are planning an Easter - Spring Break with our youngest European based daughter Nathalia and the twin boys, Filippo and Christophe and the baby Anthony Luca ...

Thus, it shall be Italian selections.

Nathalia and I enjoy Prosecco sparkling whites for their aromatic fruitiness, lightness and summery feel. Prosecco pairs well with numerous assorted dishes too ... and is a wonderfully refreshing aperitif.

In reds, we like wines from Piemonte and Lombardia ... for example, Barolo. Additionally, a fine Tuscan variety and of course 100% Sangiovese is always wonderful with roast lamb ...


Would love to hear from all of you ... on the topic ...

Thanks, Grazie,
Margi.

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Old 03-20-2012, 02:42 PM   #2
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I tend to pair dinner wines around the meat being served. Easter at our house means Roast Leg of Lamb and Ham for the non-lamb eaters. I like Pinot Noir with either. I have a 2007 Carneros Pinot that I made and will be perfect for the occasion. And for those who prefer white wine (because it takes all kinds to make up the world), I'll have either a lightly oaked Chardonnay or Chenin Blanc available.

We usually have sparkling wine with the appetizers, but this year I've decided to throw in a curve ball and serve an apple wine instead. It's crisp and light, and DW and I have found it to be a nice match for cheeses, fruit, and the like. I may also have Prosecco or Cava chilled and ready as well.
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Old 03-20-2012, 03:03 PM   #3
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Oenologist, winemaker and sommelier ?

Good Evening Steve,

Please clarify, what do u mean by " I made a Pinot Noir " ... Sounds wonderful ... oak barrels too ?

Yes, since we are both having roast lamb, reds do marry more lovingly with such a rich meat ... I like reds that oak aged crianzas with lamb ... to meet the richness ... for example: 100% Sangiovese or Barollo, however, 100% Tempranillo or Merlot or Syrah too can be quite nice ...

Margi. Grazie.
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Old 03-20-2012, 03:28 PM   #4
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Originally Posted by Margi Cintrano View Post
Please clarify, what do u mean by " I made a Pinot Noir " ... Sounds wonderful ... oak barrels too ?
I make wine, primarily from California grapes I have shipped to Minnesota. The process is not nearly as difficult or mysterious as some commercial winemakers would have you believe. For my part, it only involves patience, cleanliness, and knowing when to intervene if something goes wrong - which doesn't happen very often. The grapes know what to do.

And yes, oak barrels, too (3 French and 1 American).

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Old 03-20-2012, 03:47 PM   #5
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Wassail! Where's the Ale! Some celebrate the Spring Equinox.
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Old 03-21-2012, 11:15 AM   #6
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Steve: Wow ... Awesome ...

Firstly, thank you for sharing your wine knowledge ...

As you are aware the Mediterranean is a sea of wine and we house a tremendous quantity of grape varieties. Spain alone has 71 desgination of origins ...

For Easter Lamb: I tend to go with a well rounded full bodied red, due to the richness and fullness of the roast ...

I have had some lovely Pinot Noir, in Californina, Provence as well as Sparkling varieties common to Spain ...

Is the crianza ( aged 36 mos. ) full bodied enough for roast lamb ?

How many bottles of wine, can your oak barrels make ?

Grazie, Ciao.
Margi.
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Old 03-21-2012, 11:18 AM   #7
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@ Craig,

Please do not frown ... We can start another Thread, and you lead it up ... Unfortunately, my ale / beer knowledge is very limited ...

I can make a couple of suggestions on this side of the globe, however, as a tourist in the USA, you would certainly do the honors alot more proficiently than I would ...

So, go for it, and I shall do the research as a contributor on some UK Ales ...

Sound good ?

Thanks for understanding and your post.
Margi.
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Old 03-28-2012, 11:59 AM   #8
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Quote:
Originally Posted by Margi Cintrano View Post
As you are aware the Mediterranean is a sea of wine and we house a tremendous quantity of grape varieties. Spain alone has 71 desgination of origins ...

For Easter Lamb: I tend to go with a well rounded full bodied red, due to the richness and fullness of the roast ...

I have had some lovely Pinot Noir, in Californina, Provence as well as Sparkling varieties common to Spain ...

Is the crianza ( aged 36 mos. ) full bodied enough for roast lamb ?

How many bottles of wine, can your oak barrels make ?

Grazie, Ciao.
Margi.
Margi, I apologize for not replying to your post. I don't always check back on older posts, so I missed it!

I don't age all of my wine in barrels. Only the best ones, and those I age for up to 18 months. Others age in glass containers, some with oak, some not. I rarely oak white wines, though I'll make an exception for good Chardonnay, Chenin Blanc, or Viognier. In the US, we are allowed to make 200 gallons (a little over 750 liters) a year. I make about half that - 100 gallons, or 500 bottles per year.

California has a large variety of grapes. Almost anything that grows in Europe will also grow there because it spans many latitudes and microclimates. I have a choice of about 30 varieties I am able to have shipped to me.

I think that any red with good acidity will pair well with lamb. A lot of people like Côtes du Rhône, Rioja, or northern Italian reds with lamb. I like Pinot Noir because I think it has good acidity and a certain "barnyard" quality that goes well with lamb.
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Old 03-28-2012, 02:34 PM   #9
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@ Steve,

Thanks for replying. I have studied to be a sommelier and took the Government of La Rioja Full Wine Course a few years ago ( in case I ever wanted to live in North or South America.)

They offer it in Spanish, English and French.
I have also taken several Wine Tasting courses at wineries in different Designation of Origins ... Fascinating subject ...

I see that the wine and ale, lager and stout sections on the forum are quite light of material and followers.

Well, have a wonderful Easter Holiday.
Margi and thanks again for sharing.
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Old 03-29-2012, 03:57 AM   #10
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Wassail! Where's the Ale! Some celebrate the Spring Equinox.
C mate. The bonfire is built, my Peka is polished and as with every year my wife will dress as Eostre the goddess of fertility(weather permitting) this year I am cooking pork shoulder with my peka.
The bottled ale's we will be quaffing are Magnolia old Thunderpussy and Knocker Up.
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