Chianti Classico and the Breakup of UGA's
On today's show, Mark and Jessica interview two prominent winemaker's in the Chianti Classico zone. Federica Mascheroni Stianti is part of the family that owns the historic hamlet and winery of Volpaia which dates back to 1172 AD. Their vineyards lie in the Radda UGA at higher elevations and rocky soils. Alessandra Cascini Bindi Sergardi is current owner of Bindi Sergardi, with their top Chianti Classico estate in the Vagliali UGA.
Mark and Jessica delve into the reasons for this breakup and the unique vineyard sites that both Federica and Alessandra showcase in their wines.
More information on the rules of Chianti Classico here.
More about Alessandro Masnaghetti here.
To purchase the Chianti Classico book, here.
Kelli White on Napa Cab
Kelli White is a wine writer and educator, currently serving as Director of Education for the Wine Center at Meadowood in Napa Valley. She also has written one of the most important books on the Napa Valley, Napa Valley Then and Now. Jessica and Mark could think of no better person to come on the show and break down the ins and outs of Napa Cab. Kelli digs into the history and emphasizes understanding the diversity when we think of this topic.
Big thanks to Jeffrey's of Austin for providing us with the most elegant of recording spaces!
Other resources:
Vino Nobile with Alessandra Bindi Sergardi and Andrea Lonardi
On today's show, Mark and Jessica catch up with two very important producers making Vino Nobile around the historic town of Montepulciano in south Tuscany. Alessandra Cascini Bindi Sergardi (https://www.bindisergardi.it/en/)is the 23rd generation custodian of her family vineyards in Chianti Classic as well as the Tenuta Marcianella in Montepulciano which is a relatively new project for her. (Located in Pieve Argiano).
Andrea Lonardi is Director of Operations for Angelini Wines and Estates with the property Tenuta Trerose in Montepulciano.
Remember, don't confuse Vino Nobile which is made in Montepulciano with the Sangiovese grape with the grape Montepulciano which is grown in a completely different area on the east coast of Italy.
We dig into the unique growing conditions of this fantastic Tuscan area and really dig into the new Pieve classification, which Mr. Lonardi was directly involved with spearheading.
Nic Van Aarde on the Banghoek Valley South Africa and Oldenburg Vineyards
On today's show, Jessica catches up with Nic Van Aarde, winemaker of Oldenburg Vineyards in the Banghoek Ward of Stellebosch, South Africa. Nic has made wine all over the world (even in India), and has been head winemaker for several South African wineries, and now, he calls Oldenburg home. He breaks down the '8 Elements' that make Banghoek and Oldenburg a special place for growing grapes.
We also hear from Denise Silverman, Executive Director of the Wine and Food Foundation, on their upcoming event Big Reds and Bubbles, taking place on Feb 9th at Fair Market in Austin TX. Listeners of Another Bottle Down get $20 off per ticket with code: ABDP23. Also, Mark and Jessica will be giving away 2 tickets on Feb 1st, follow them on Instagram @anotherbottledowncast for details. Come say hi to Mark and Jessica at the event!
Links:
https://winefoodfoundation.org/
Wines of South Africa: https://www.wosa.co.za/home/
Map of South African Wards here
Book on South African wine by Jim Clark: here
Cava with Chris Tanghe
Last episode, we took a look at the sparkling wine regions of Champagne and Trento… This episode, we continue our focus on traditional-method sparkling wines with a look at Spanish Cava.
More than 90% of these wines come from the Penèdes region of the country, a place Jessica had the chance to visit last May. Along with her was our guest today, Chris Tanghe MS. Chris is the Director of Education for the Guild of Sommeliers. Based in Seattle, WA, he began his career in restaurants in his native New England at the age of 13, as a dishwasher for a country club in Pocasset, MA. After graduating, Christopher attended the Culinary Institute of America (CIA) in New York, where he was first exposed to wine.
Following his time at the CIA, Christopher worked in restaurants all around the country, eventually settling in Seattle where he began to take classes with the International Sommelier Guild. He passed the Certified Sommelier exam in 2008 while working as the Wine Director and General Manager for Crush restaurant in Seattle, followed by the Advanced exam in 2009 while Wine Director for Matt’s in the Market. In preparation for the Master’s exam, Christopher spent time working with Canlis, an icon of fine dining for 64 years with a 2,400 bottle list, followed by working with Rajat Parr to open Seattle’s RN74 where he specialized in Burgundy & Bordeaux with vintages dating back to the 1940’s. He earned the title of Master Sommelier in May of 2013.
Tanghe and Jessica talk about their experience in Cava, the new regulations set in place in early 2022, and the impressive quality the region is exhibiting in its range of sparkling wines.
*****Another Bottle Down is proud to be the exclusive Media Sponsor for Big Reds and Bubbles Get $20 off by using code: ABDP23, Purchase tickets here. Info on The Wine and Food Foundation here.
Champagne and TrentoDOC with Alan Tardi and Matteo Lunelli
As we say farewell to 2022, we thought it fitting to discuss the bottles of wine most likely to be popped to welcome the New Year: Champagne / Sparkling wine.
This week, Mark catches up with chef, restaurateur, sommelier, and consultant, Alan Tardi on a bit of the history and current trends in the region of Champagne. A long time student of wine who shares his knowledge through education and writing, Tardi is the author of Champagne, Uncorked: The House of Krug and the Timeless Allure of the World's Most Celebrated Drink. (Hachette, 2016)
But Champagne isn't the only sparkling wine used for celebration. From Crémant to Cava, Processo to Franciacorta, and more, there are endless options for glimmering bubbles. Jessica caught up with Matteo Lunelli, CEO and President of Ferrari Trento, a third-generation producer of sparkling wine from the TrentoDOC region of the Italian Dolomites. Lunelli shares the 120-year history of this mountain sparkling wine and how this lesser known region has catupulted to more widespread recognition as the official sponsor of the Formula 1 racing circuit.
Lunelli shares suggestions of a few Ferrari Trento selections including:
Ferrari Brut - The classic wine of Ferrari Trento made from 100% Chardonnay.
Ferrari Perlé - A selection of vintage wines from Blanc de Blancs to Blanc de Noir
Giulio Ferrari Riserva del Fondatore - A special riserva Chardonnay named in honor of founder, Giulio Ferrari
Alan Tardi also shared a few suggestions of interesting, delicious wines that demonstrate a new identity of Champagne that goes beyond bubbles to reflect region, grape variety, and production technique:
Champagne Producers Showcasing 100% Meunier:
Laherte Freres - “Les Vignes d’Autrefois”(old-vine meunier), plus two different Meunier Rosé champagnes.
Coteaux Champenois -Though Champagne is known throughout the world as sparkling wine, it began as still wine which can still be found in the region as Coteaux Champenois. Though harder to find, they are worth exploring for their complexity and reflection of terroir.
Pierre Gerbais (Aube) - 100% Vrai Blanc
Laherte Freres - 100% Petit Meslier
Champagne Bollinger - “Les Côtes des Enfants”
Louis Roederer Champagne - “Camille”
Champagne Drappier - Three different coteaux bottlings.
“Lost Vines” - While Pinot Noir, Chardonnay and Meunier are by far the biggest player in Champagne, there are four other approved varieties: Pinot Gris, Pinot Blanc, Arbanne and Petit Meslier. Some growers have worked to bring these to the foerfront, offering a different perspective on the region.
Tarlant - BAM! (Pinot Blanc, Petit meslier, Arbanne)
Laherte Freres - “Les 7” (includes all 7 grapes)
The Aube - The Aube is the southernmost area of Champagne, bordering Burgundy, is an important winegrowing area that has been looked down upon by many of the bigger producers in the north. In recent years, the Aube has come into its own and is proudly celebrating its unique identity. A few key producers include: