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Wine News - July 1, 2005 |
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WineCountry.IT
Columns
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Italian Native Vines |
Starting this month, Rosa D'Ancona takes us to her native Sicily, and later across all the Italian wine regions, to discover the roughly 350 native and ancient vines that are still used to make unique, fantastic wines.
Talking about Sicily for instance, in the past, the majority of wines made with local native vines were used to produce either simple local wines, or sold in bulk, to be used in northern Italian and French brand name blends.
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The July 2005 Company of the Month is an olive oil producing farm from Ascoli Satriano, in the southern Apulia region, or the heel of the Italian boot: the Azienda Agricola Masseriola.
It is not the usual kind of company featured in this column, but as extra virgin olive oil is one of the main staples of the healthful Mediterranean diet, we decided to start giving space also to producers who specialize exclusively in the production of outstanding, high quality, olive oil from the various Italian regions.
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Chef Davide Dalloco of the Scuola Alberghiera di Serramazzoni, offers his summer proposal for the July menu.
- Millefoglie di verdure ai ferri con mousse di formaggio (Grilled Vegetables Millefuille with Cheese Mousse, see recipe)
- Tortelli d'ortiche con formaggio di capra (Tortelli [stuffed Pasta] with Nettle and Goat Cheese, see recipe)
- Supreme di faraona alle erbe (Guinea Fowl Supreme with Herbs)
- Bavarese all'albicocca (Apricot Bavarese)
- Caprino con gelatina di Albana Passito (Goat Cheese with Albana Passito Wine Jelly Condiment)
Buon Appetito!
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YOU ARE HERE >>
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Welcome to Volume III, Number 09 of Wine News, the e-Letter from the WineCountry.IT network. (Would you rather see the e-Letter on your favorite browser? Use this link. Usa il link seguente se vuoi leggere le News in italiano).
Summer has finally arrived in the San Francisco Bay Area, just in time for the 4th of July. Let's hope that this time it is here to stay and it's not a false start as has already happened twice before this year.
With this issue Rosa D'Ancona starts her tour across Italy guiding us to discover the 350 or so vitigni autoctoni' (Italian Native Vines) that are used to produce the true enological treasure of Italy: a huge variety of unique, outstanding regional wines with strong characteristics that highlight both the vine personalities and the different climates and soil of the areas where they grow.
We are also getting started preparing the next Italian Flavor Forum event, that will take place either the first or the second week of October in San Francisco. We'll let you know the exact date and venue as soon as we know it. Importers, distributors, wine collectors wine and food buyers and writers who wish to be invited should apply as soon as possible. Please remember that the Italian Flavor Forum is dedicated to industry professionals and is by invitation only.
In the hope that everybody enjoys our current articles, we wish you all pleasant summer reading and inspirational toasts with quality wines.
Loris Scagliarini,
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Articles |
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New Wine in Really Old Bottles – Part 2 |
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 More than any other region, Friuli-Venezia Giulia continues to make wines from indigenous grapes, among them Ribolla Gialla, a beautifully floral white; Tocai Friulano, which can be crisp, refreshing and minerally; and Refosco, which produces dark, fruity reds. Yet many wines carry familiar names like Merlot, Cabernet Franc, Sauvignon Blanc, Pinot Grigio and Chardonnay, French grapes that were introduced 200 years ago by Napoleon's army.
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| Piero Mastroberardino Re-Confirmed Head of Federvini |
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 On June 8, 2005, at the Giunta Hall of Rome's Confindustria (Entrepreneur's Association) headquarters, the General Assembly of the Federvini (Italian Federation of Commercial Producers, Exporters and Importers of Wines, Spirits, Liquors, Syrups, Vinegars and Similar Products) met. During the meeting, all managing positions were re-assigned and Piero Mastroberardino was confirmed as head of the association for the three-year period from 2005 to 2007.
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| TuttoSesto, a Forward-looking Traditional Company |
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 TuttoSesto is a young and dynamic Italian company specializing in building vaulted ceilings. This is not the kind of enterprise that we usually cover, however, the passion and professionalism of the TuttoSesto team, as well as the aesthetic and commercial value of their wonderful construction work, convinced us that it might be an interesting subject for our readers.
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| New York Legislature Approves Direct-to-Consumer Wine Shipping |
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 On June 24, 2005, the New York Legislature approved a bill which permits both in-state and out-of-state wineries to ship wine directly to adult residents of the state. The passage of this legislation will permit all U.S. wineries to ship to consumers in New York State and benefit New York's growing wine industry.
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| At Spoleto, 'Vini Nel Mondo' (Wines in the World) |
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 This is an invitation to visit Spoleto – a historic Italian town with ancient roots, a lively culture and many traditions. From Friday, September 16, to Sunday, September 18, 2005, get to know, appreciate, taste and, should you want to, buy, choosing from among thousands of different quality wines produced by hundreds of wineries.
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| Wine Oscars 2005 |
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 The Wine Oscars 2005, the event where the prestigious awards are given to the best players in the Italian wine world each year, were awarded in Rome on June 19, 2005 at the Salone dei Cavalieri (Knights' Hall) of the Hilton Hotel.
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| Bacteria Contribute to Bubble Size and Persistence in Sparkling Wine |
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 Spanish researchers show for the first time that bacteria, in addition to yeast, are involved in the secondary fermentation of the sparkling wine Cava. The traditional Champagne method of sparkling wine production requires the addition of sucrose and yeast strains to the base wine, for a second fermentation in the bottle.
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| Get the Glass Out, It's Vinischia Time |
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 Wine tasting, guided flavor analyses and theme workshops will be the centerpiece of the sixth annual Vinischia (contraction of the words 'vini', 'wines', and 'Ischia', the small Mediterranean island in the gulf of Naples), the quintessential enogastronomy event that transforms the island of Ischia into the capital of the Campania wine for three days.
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| Direct-Shipping Bill Passes Connecticut Legislature |
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 Out-of-state wineries previously were barred from shipping directly to consumers in Connecticut. Under the bill, out-of-state wineries holding the appropriate buyer's license will be able to now direct ship up to five cases per winery, per person, every 60 days. Existing permits will allow out-of- state wineries already selling through the three-tier system in Connecticut to direct ship there.
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Dates to Remember - July / August |
Note: To find out more about the places and activities for each event, please visit the News page. |
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Sixth Vinischia 2005 |
July 1, to July 3, 2005 |
Palio di Siena
Saint Mary of Provenzano |
July 2, 2005 |
Wine Industry Information Technology Symposium |
July 12, 2005 |
Eighth "Jazz & Wine in Montalcino" Festival |
July 13 - 24, 2005 |
National Journalist Competition Feudi di Guagnano |
Dateline: July 15, 2005 |
Festival of the Salama da Sugo (typical kind of salami) |
July 22 to 31, 2005 |
San Giacomo |
July 24 - 25 |
Oriolo di Sera (Oriolo by Night) |
June 22 to August 3, 2005 |
The Legend of the Est! Est! Est! Wine |
July 31 to August 15, 2005 |
The world biggest focaccia (kind of white pizza) |
August 4, 5 e 6, 2005 |
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On June 21, 2005, the General Director of the Italian winemaking company 'Vivai cooperative Raushedo', Eugenio Sartori, met with the members of the Azerbaijani Parliament’s Standing Commission on agrarian issues, reported the news agency AzerTAj. 
If you are a lover of Italian food and want to learn how to cook it, there is no better place to do so than in Italy itself. After all, budding chefs cannot help but be inspired by the country's historic towns, which are chocked full of trattorias and ristorantis.
From June 6, to June 12, 2005, five top Roman and as many top Milanese restaurants tried a new idea that should become very popular with restaurant patrons throughout Italy: the mini extra virgin olive oil 
