Wine Tasting - Gattavecchi Vernaccia di San Gimignano

"Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die."
 -- Julia Child

My sincere wishes of health, happiness and hope to all!

At the April 17th "The Wines of Tuscany" class which Tiffany and I attended there was but a single bottle of white wine served.  This bottle of fermented Vernaccia grape provided a most delightful segue to the beautiful bold reds of Tuscany.  It was indeed the perfect prelude to a wonderful afternoon of wine tasting! 

Point Score A:  86

Point Score B:  85

Gattavecchi Vernaccia di San Gimignano

Appellation:  Italy, Tuscany, San Gimignano, Vernaccia di San Gimignano

Grape Varietal(s):  Vernaccia

Other:  DOCG (Denominazione di Origine Controllata e Garantita)
Retail Price:  $13.99

Vintage:  Sorry.  Did not make note of the year.  (Shame on Chucky!)

Producer:  Cantina Gattavecchi 

Tasting sheets as follows.

Review A

Review B

This white wine selection has Reviewer A and Reviewer B differing somewhat.  For those areas which we seem to differ there are equal amount where we found common ground.  However, as I have stressed countless times before, there is no right or wrong answer.  Individuality is what makes us all so beautiful!

The vintner's website reads as follows:

"Production Area:  San Gimignano
 Grape Varieties:  Vernaccia di San Gimignano 100%
 Soil:  Mixtures of clay and yellow sand.
 Vine Training:  Guyot and straight-line spurred tying (Cordone Speronato) - 4,400 vinestocks per hectare.  Average age of vines:  20 - 25 years.
 Production Per Hectare:  7 tons.
 Microclimate:  Moderate temperatures throughout the year create favorable microclimatic conditions.  Excellent exposure promotes ripening and helps maintain the structure of the grapes until harvesting.
 Vinification and Refining:  The grapes are carefully pressed using a special, horizontal press, and the temperature is kept low at all times during static decantation of the must.  "White fermentation" occurs over a period of about 12 days at a temperature that never exceeds 18-degrees Celsius.  The wine is then aged in stainless steel, where it is readied for bottling.
 Organoleptic Characteristics:  The color is straw yellow with hints of gold.  Its bouquet is intense and penetrating.  The flavor is harmonious, with a characteristic bitter almond finish. Given its unique structure, it is one of the few whites that benefits from a brief ageing.  Ideal with antipasto, risotto, white meats, and all fish dishes.  Serving temperature is 10 to 12-degrees Celsius."

According to Reviewer B, this is one of those wine selections when allowed to sit and breathe for a few minutes enhances the overall experience.  My sympathies go out to those who chug-a-lug their wine.  Wine is meant to be sipped and savored, not guzzled.  If you must quickly drink your wine then it's bad wine.  And, if it's bad wine it should not be drank at all.  Psst... Don't necessarily discount bad wine because it can sometimes be used as killer vinegar in cooking. 

Hi-dee hi-dee white-wine-can-be-fine-ho my friend.

Eat More Produce, Winter Park, Florida

"Do vegetarians eat animal crackers?"

  ~Author Unknown

Hello my friend.  It's my sincere wish that you enjoy an abundantly joyous day.

Think of a family member, a really good friend, a favorite pet, your first bicycle, or any other wonderful memory that sparks that internal feeling.  "Feed it!  Feed it!"  Keep those good thoughts going the entire day.  Treat that spark as if it has ignited a pile of memory leaves.  The fire is beginning to grow and if you keep it fed, you will end up with a bonfire of fond memories to make an ordinary day into a great one!  "Yes.  You are on your way to that abundantly joyous day my friend."

Eat More Produce Weekly Specials

Yesterday I saw where Heidi commented on the Santa Rita 120 Cabernet Sauvingnon entry a comment regarding the spectacular price.  Then I thought to myself, "Hmm... Eat More Produce prices do seem too good to be true."

I was thinking that Heidi is right.  These are unbelievable wine prices.  Perhaps I should show how lucky I am to have Eat More Produce to shop.  Their prices are unbelievable and I know that they drive the local produce markets and wine shops crazy with their low prices.

No my friend, the Santa Rita 120's are no longer available at 4 for $20.  They've risen to 2 for $12!  "O-M-G!  The woe!!!"  <hehe>  Once you have tasted any variety of the Santa Rita 120 product line you will agree that $5, $6, $7 or more a bottle is a steal!

And look at Eat More Produce's vegetable and fruit prices!  Their produce is beautiful and fresh.  They constantly pull old bruised merchandise from their tables and coolers.  And, I can attest that they will stand behind anything that they sell.  Have a problem?  Something not quite right?  Simply talk to them.  They're a neighborhood merchant and not a big-box supermarket.  They want a win-win relationship with their customers.

Tiffany and I remember their predecessor who used to own this location.  The prior tenants let it run down and down until they simply had no client base remaining.   To be perfectly honest, towards the end it appeared like groceries which had been rejected by Wal-Mart, Publix, Winn Dixie and Albertsons.  Sad too because that owner was asking for prevailing market prices on inferior product.

Then comes Eat More Produce to resurrect the location under new ownership and name.  They began as a second location to their Canadian store.  They quickly gained a fast growing customer base and grew and grew and grew.  They began strictly as produce market but now offer wine, meats, cheeses, organic produce, nuts, grains, flowers, and gourmet specialty items.

Thank you Eat More Produce for offering what no-one else seemed to provide in the Orlando market.  Fantastic product at unbelievable prices!  Tiffany and I are certain to remain life-long customers and we look forward to our weekly must-stop visits. 

Hi-dee hi-dee are-you-overpaying-for-tomatoes-and-wine-ho my friend?

Wine Tasting - Tenuta di Trecciano I Campacci 2008

"I think it is a great error to consider a heavy tax on wines as a tax on luxury. On the contrary, it is a tax on the health of our citizens." 

 -- Thomas Jefferson

Greetings to everyone and apologies to Thomas Jefferson that the wrong has not been righted!

Let's take a journey back to Sunday, April 17th.  Tiffany and I shall invite you, in part, to a wine class which we partook, "The Wines of Tuscany".  It was the sixth of nine wines that we sampled that day.  Perhaps Reviewer B went overboard on their rating?  Hmm... 

Point Score A:  93

Point Score B:  97
Wine Spectator Magazine:  91

2008 Tenuta di Trecciano I Campucci Toscana

Appellation:  Italy, Tuscany, Toscano IGT 
Grape Varietal(s):  50% Sanviogese & 50% Merlot
Retail Price:  $19.99
Vintage:  2008
Producer:  Tenuta di Trecciano 
Alcohol:  13.5%
Calories:   94 per 4-ounce

Tasting sheets as follows.

Review A

Review B

The vintner's website reads as follows:

"Grape Variety:  Sangiovese and Merlot

 Vineyards Characteristics:  Vineyard situated in the Chianti area on medium-height hillsides with excellent exposure.  Vines planted in a moderately compact soil.

 Vinfication:  Maceration is carried out according to the traditional method in stainless steel with floating caps for about 10 days at a controlled temperature (30-degrees).  The must is left on the skins for further period of 10 days to obtain the best extraction of phenol content.

 Refinement/Ageing:  An average period of 12 months in French oak Barriques before bottling, followed by a further refinement in the bottle for no less than 4 months.

 Conservation:  This wine is suitable for medium-term ageing (6-8 years).

 Color:  Intense ruby, deep and concentrate with a touch of violets.

 Fragrance:  Very fruity, with hints of spices.

 Taste:  A smooth, intense and round flavor.

 Serving temperature:  18-20-degrees.

 Serving suggestion:  Excellent with strong red meats, game or cold cuts.

 Availability:  In 0.75 liter bottles."

This wine was particularly rated high in both Fruit Intensity and Taste Characteristics by the both of us.  Reviewer B gave maximum score to both Nose Intensity and Balance.

Of particular interest with the wine were the floral notes to the nose.  Reviewer A noted "lilac" whereas Reviewer B simply noted "flower".  A slide presentation during the class shows a slide of the vineyard.  Guess what?  They plant thousands of flowers surrounding the vines purportedly to infuse this floral aroma into the fruit (grapes).  This method takes you to a most beautiful place in your mind when you take a whiff.  Your smell sensations are rewarded with complex deliciousness on the palate. 

Hi-dee hi-dee tax-free-wine-sounds-wonderful-to-me-ho my friends.

Central Florida Earth Day 2011

Hello friend!

My wishes that Earth Day 2011 has brought about at least one positive change in your life.  Perhaps as simple as forgoing plastic bottles for a stainless steel reusable water bottle?  Not recycling?  Perhaps you have reconsidered.  No matter what your personal choice I only hope that you took a minute or two for reflection of your life's impact to this fragile planet.  That's all one can ask of you.

That being said, Tiffany and I enjoyed our first visit to Lake Eola Park in downtown Orlando.  Saturday was the annual Central Florida Earth Day.  Complete with vendors, arts, animals, education, cooking, music, discussions, and sharing of information.  Tiffany and I actually gave up a Metropolitan Opera Live in HD event to make the visit!

Tiffany poses for me!  Vendors in background.

We arrived early before 10:00 AM and left around 4:00 PM.  It was a truly nice, relaxing and educational day.  Tiffany and I concentrated on checking out every vendor, stopping a some, enjoying some discussions, eating some vegan food, and watching three cooking demonstrations.

I now pose for Tiffany as I wave to the thousands I am facing.

Not to knock other vendors or events, but the following are the ones we chose to attend or visit:

• 11:00 AM - Food Demonstration:  Chef Velva Peterson, Vegetarians of Central Florida - Eggless Thousand Island Dressing & Pesto Sauce with Linguini
• 12:00 PM - Food Demonstration:  Chef Olive Mackey, Central Florida Raw Food Connection - Nut Mylks
• 1:00 PM - Speaker Panel:  Health and Wellness - Suzette Boyette, Orlando Energy Healers; Dominick D'Anna, Simply Well; Gena Gibson, Avatar; Emily Ruff, School of Holistic Living
• 2:00 PM - Speaker Panel:  Our Energy Future - Michael Brown, Solar-Ray; Dawn Moncrief, A Well-Fed World; Diana Schultz, Green and Healthy Homes; Mighk Wilson, Florida Bicycle Association
• 3:00 PM - Food Demonstration:  Chef David Tran, Loving Hut - Sauteed Lemongrass Seitan
• Food Vendors we visited were:  Ethos Vegan Kitchen and Sah Nevaeh, The Vegan Hot Dog Guy
• Other:  We said hello to our friends from Eat More Produce.  For ease, we waited for our trip home to drop by their store to make our purchases.  We did not want to lug around the produce all day long.
• Other:  We did purchase ($12) a recycled tote bag from the Vegetarians of Central Florida vendor stand. They've take previous years unsold t-shirt and reworked them as tote bags.  Yes, we could have gone to some of the other vendor stands and received a free tote bag but it was our way of giving something back to the fine volunteers who make this fabulous event possible.  As did we donate a few dollars here and there to other good causes.

We stopped our only potential miscue of the day seconds before almost making a really big mistake.  I won't identify the vendor but one was raffling a nice wine refrigerator amongst other items.  All I had to do was fill out a raffle ticket and insert into their lock box.  OMG!  When I saw the really fine print I shouted to Tiffany, "Stop!"  In very small print reads, "By signing this form I give my expressed consent to the sponsors, the promoters, and the independent distributors of the promoters of this sweepstakes to contact me via telephone at the number listed above, even if my phone number is registered on the federal or a state do not all list. ..."  Who are these "sponsors", "promoters", and "independent distributors"?  Why would I sell my privacy for a 1 in a million shot of winning a raffle?  Uh... I think not my fine friend!  Do I look like an idiot?  Er... scratch that... don't answer this please.

Thank you, thank you, thank you to everyone it took to pull the event together and all of the vendors and volunteers giving their time and sharing their product or cause!  We will be back again next year!

David Tran and his wife give Seitan cooking demonstration.

My absolute favorite part of the day?  Without doubt, meeting all of the friendly like-thinking people enjoying the day as I was doing.  After that?  Most definitely the cooking demonstrations.  All three cooks who we watched were personable, honest, and freely shared their ideals and recipes.  Outstanding foods prepared and shared by them all!  It was all free and I could not have placed a price on that which they shared.  Thank you Velva, Olive, David and David's wife!  My words would never be able express my gratitude.  I shall attempt to honor you by taking that which you shared and exercising it into my daily life.

Hi-dee hi-dee you-are-never-too-old-to-learn-ho my friend.

Wine Tasting - Podere Paganico Brunello di Montalcino 2004

"Good wine is a good familiar creature, if it be well used."

   -- William Shakespeare

Greetings to everyone, beautiful and normal alike!

Yes.  Another wine tasting from the April 17th "The Wines of Tuscany" class which Tiffany and I attended.  No, this particular selection we did not purchase.  However, this is only because our pocketbook has but so much depth as has our wine cabinets limited space.


Point Score A:  89

Point Score B:  89
Wine Spectator Magazine:  91

2004 Podere Paganico Brunello di Montalcino

Appellation:  Italy, Tuscany, Montalcino, Brunello di Montalcino

Grape Varietal(s):  100% Sangiovese

Other:  DOCG (Denominazione di Origine Controllata e Garantita)
Retail Price:  $39.99

Vintage:  2004
Production:  600 cases

Producer:  Podere Paganico

Alcohol:  13.5%
Calories:   94 per 4-ounce

Tasting sheets as follows.

Review A

Review B

Tiffany and I closely scored this heavenly selection.  We only differed slightly, one of us 1-point higher on Fruit Intensity and the other 1-point higher on Taste Characteristics.  We differed 2-points from Wine Spectator Magazine.  But, again I remind you that no-one is right.  Wine is most definitely a taste best left to the individual's palate. 


The vintner's website reads as follows:

"Our aim is to get the very best out of our terroir, and to do this we pay particular attention to the vines themselves.  Their health and vigor is the first step in producing an excellent wine.  Premium grapes and due care during all stages of the vinification process allow our customers to enjoy wines that are beautifully made and highly individual.

While our standards are high, standardization is certainly not our goal.

Our wines express the particular features of our landscape, its soil, exposure and microclimate."

So ~ What value do our wine tastings provide to you our blogosphere reader?  If you've tried any of the selections and find our tastings true to your taste, then maybe we are similarly matched.  This is to say that you can probably use our opinions to help select an otherwise unknown wine selection.  On the other hand, if you taste swill where we taste ecstasy then perhaps we become a terrific guide for those wines you can avoid?  We're not right and we're not perfect.  We simply are sharing information that we honestly believe true to our tastes. 


Hi-dee hi-dee try-a-new-wine-tonight-ho my friends.

Grilled Veggie Sandwich

Hi!  I hope that this fine day finds everyone safe and well.

Remember my post about the Firehouse Veggie Sub?  I had scheduled Wednesday off from work and it was getting around lunch time.  I could have driven a few blocks from the house to Firehouse Subs and purchased a piece of Heaven, the veggie sub.  However, I have all of the ingredients and have been trying to save some money (fuel, eating out, etc.).  So, why not go ahead and make that sandwich that I have been telling Tiffany about?

Grilled Veggie Sandwich

So, you got it!  I pulled out the ingredients and ate my lunch with 20-minutes from the time that I began.  Luckily, I had previously grilled and frozen green bell pepper, onion and mushrooms.  Earlier this morning I had taken a small bag out of the freezer to thaw.

Sliced iceberg lettuce, baby spinach, onion and tomato

Shredded cheese, reduced-fat Vegenaise, and Firehouse Sub hot sauce

INGREDIENTS:

• Healthy whole grain low-calorie bread
• Sliced fresh tomato
• Sliced iceberg lettuce
• Sliced fresh baby spinach
• Sliced onion
• 1 Tbsp Vegenaise, low-fat
• 1 Tbsp thick hot sauce
• Grilled vegetables (sliced bell pepper, sliced onion, sliced mushrooms)
• 1 ounce shredded cheese
• Cast iron skillet

See steps #7 and #8 below

DIRECTIONS:

1. Have previously grilled vegetables (bell pepper, onion and mushroom) thawed on the side.
2. Heat cast iron skillet using medium heat
3. Spray non-stick cooking spray and lay down bread to slowly toast.
4. As bread is toasting in skillet, slice iceberg lettuce, raw baby spinach, tomato and onion and set aside.
5. Once bread has toasted remove from skillet and prepare sandwiches on the side.
6. Add previously grilled vegetables to skillet to heat. 
7. As grilled vegetables are heating, spread Vegenaise, hummus, or healthy spread of choice on one slice.
8. Top with shredded lettuce, shredded spinach, sliced tomato and onion slices.
9. Return to grilled vegetables and segregate into piles (one for one sandwich, etc.).
10. Top each pile with shredded cheese, turn off burner, and cover to produce steam for melting.
11. Once cheese has melted top sandwich with cheesy hot grilled veggies.
12. Splash hot sauce of choice on top and put sandwich together.
13. Slice and serve immediately.

See step #6 above

See steps #9 & #10 above

See step #10 above

What did I end up with?  Not only is my version much healthier than Firehouse Subs, I actually thought that mine was tastier.  But at Firehouse Subs I forgo the mayonnaise and they don't have Vegenaise to offer.  My bread has less calories and I know that my veggies were grilled in healthy oils.  I don't know which oil(s) Firehouse Sub uses to grill their veggies but can only hope that it's a relatively healthy choice  And cheese.  I use very little cheese on my sandwich and prefer to allow the Veganaise and hot sauce to make it juicy 'n moist.

Sliced and ready to share

Perfection!  Absolute perfection!  How can good healthy food taste so good?  I just realized that I did not become a vegetarian.  Instead, I've found tastier and healthier foods!  This simply happens to be a vegetarian lifestyle.

Hi-dee hi-dee you-just-know-that-you've-gotta-make-yourself-one-soon-ho my friend.

Print Recipe

Wine Tasting - Mantellassi Morellino di Scansano 2009

Here's hoping that you find time for wine today my friend!

Yes.  Another Sangiovese wine from the April 17th "The Wines of Tuscany" class that Tiffany and I attended.  It's one of the 3 bottles which we purchased of the nine sampled that day.
 

Point Score A:  91

Point Score B:  87

2009 Mantellassi Morellino di Scansano

Appellation:  Italy, Tuscany, Maremma, Morellino di Scansano

Grape Varietal(s):  85% Sangiovese, 15% Cabernet Sauvignon & Canaiolo Nero
Other:  DOCG (Denominazione di Origine Controllata e Garantita)

Retail Price:  $11.99

Vintage:  2009

Producer:  F.lli Mantellassi

Alcohol:  13.5%

Calories:  94 per 4-ounce

Tasting sheets as follows.

Review A

Review B

Tiffany and I were 4-points difference in our scores but Reviewer B acknowledged that the wine "tastes nicer than a 87 score".  Quite a bargain for DOCG Sangiovese from Tuscany, Italy!

The label reads as follows:

"The Mantellassi Winery was founded in 1960 by Ezio Mantellassi, who is considered the father of Morellino di Scansano.  This wine is made from 85% of Sangiovese grapes and 15% of Cabernet Sauvignon and Canaiolo Nero.  This fresh and perfumed wine has an intense ruby color and displays bright cherry flavors with touches of tobacco and leather.  Match with tomato-based pastas, pizza or grilled meat."

As Reviewer A so appropriately put it, "Lots of cherry and oak.  A soft wine."  It's an educated guess that this is what the vintner was after by blending Cabernet Sauvignon with Sangiovese grapes.

It's interesting to read the tasting sheets and then compare the content of the vintner's label.  Tiffany and I perform our wine tastings without reading the label.  We don't wish the words on the label to influence what we record on the sheets.

Hi-dee hi-dee the-Sangiovese-grape-varietal-rocks-ho my friends.