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Pale yellow in color, the nose is powerful and fine, with hints of acacia flowers, pollens and fruit. Upon swirling the notes of honey intensify the aromas. In the mouth the sensation is velvety without losing its liveliness and freshness. Dried figs enhance the finish.

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 A pale straw color with moderate aromas of apple skins, hay, small white flowers and a touch of toast. The mouth is creamy with good carbonation and tons of nice citrus flavors among suggestions of stone fruit and apple. The finish is clean but lingering, leaving the palate ready for more. Pairing: Chive Omelette with Creme Fraiche.

2008 Donnafugata Sedára
Region: Sicily, Italy

With the new vintage Sedàra continues its evolution from mono-varietal to a wine expressing and synthesizing the territory. To Nero d’Avola (a grape that still prevails in the blend, with a bit more than 50%) are added some of the international grapes (Merlot, Cabernet Sauvignon, Syrah) grown on the winery’s estates. Additions that give the wine pleasant complexity and intensity. Refinement for 9 months in cement vats. Appealing and informal, with intense notes of red fruit on a background of spices, Sedàra is suited to casually convivial occasions and a fine match for pizza and barbecue, lasagna and tuna.

 Villa Sandi Prosecco Fresco D.O.C.

Region: Veneto, Italy

Very pale straw yellow and fine, persistent perlage. The aroma is fruity and flowery with hints of ripe golden apple and small mountain flowers. The dry, fresh and flavoursome sensation on the palate is followed by a fruity and harmonious aftertaste.  Pairing: Oysters on the half shell.

This wine is produced using an innovative RIPASSO method. Well-structured, smooth and rounded, this wine is characterised by a long, elegant finish. Deep ruby red in colour, it has a delicious wild berry perfume, with flavour of raisins. The grapes Corvina Veronese, Rondinella and Sangiovese from the Palazzo della Torre vineyard follow two different paths: 70 % of the grapes are vinified immediately after the harvest, the remaining percentage is dried until the end of December. At this point, the wine ferments again with the dried grapes.Pairing: Great with a wide range of risotto (particularly with pork), mixed grilled meats, roasts and the traditional Veneto boiler meats bollito misto.

 Region: Veneto, Italy

This bright, straw yellow blend consisting of 80 % Garganega and 20% Chardonnay has notes of wild flowers, grapefruit and cedar. These persistent aromas suggest the possibility of longevity. The taste is supple and elegant, with light mineral flavors. Pairing: An ideal aperitif with caviar canapés, frog’s legs, smoked fish dishes and many other hors d’oeuvres. It enhances risotto with saffron. It pairs well with raw fish dishes, tempura, sushi and sashimi, as well as spicy and sweet and sour dishes typical of Asian cuisine. It is also a good companion with fresh water fish dishes and grilled seafood and shellfish.

 The wine has an intense straw-yellow color. The intense and fragrant bouquet is characterized by floral (wisteria) and fruity (apple, pear, bananas) notes. On the palate, it has a pleasant acidity, good freshness and intense taste. Medium bodied. The over-ripened Verduzzo leaves a delicate hazelnut note on the finish. A unique wine with a distinct personality, Masianco balances the clean, white fruit and citric acidity of Pinot Grigio with the complex, buttery, tropical fruit notes of Verduzzo.  Pairing: Macadamia Crusted Mahi Mahi, Linguini with Clams.

A blend of Cabernet Sauvignon, Cabernet Franc,Merlot and Sangiovese; aged for two years in new oak) Medium red. Floral red berry aromas complicated by chestnut and graphite. Sweet and smooth on entry, with juicy red berry and dark plum flavors and a fresh, moderately long aftertaste. Delicious, easygoing wine. Pairing: Pasta Bolognese, Grilled Filet or New York Strip.

This elegant Merlot-based wine features aromas and flavors of black cherry, mint, anise and menthol. Dry, but with lots of fruit up front, this features balanced acidity and unobtrusive tannins. Age it for up to 10 years. This wine won a Gold Medal at the 2008 Concours Général Agricole in Paris, France. My note: There is plenty of ripe black fruits on the opening, followed by truffles, dark chocolate, savory meaty notes. Drinkers will be rewarded for patience in aging this one.  Pairing: Spaghetti Carbonara

2009 Falesco Merlot IGT
Region: Umbria, Italy

Deep ruby-red in color with sensual aromas of blackberry, tobacco and vanilla, which carry through on the palate into a lingering finish. Full-bodied and velvety, this wine pairs beautifully with mildly spicy entrees such as curried tagines or roast rack of lamb with mint chutney.

Wine Advocate – 92 points

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2010 Di Majo Norante Sangiovese
Region: Molise, Italy

This Sangiovese exhibits fresh aromas of woodland berries, violets, tea leaves and sweet spice. Deliciously smooth, plush and juicy on the palate with loads of ripe fruit, Di Majo Sangiovese is recommended with brick-oven pizzas, chorizo and granular cheeses such as Parmigiano-Reggiano or aged Gouda.

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