Les régions de culture La cueillette


I had the pleasure of spending a few hours with Carlo Negri the award winning wine master at Colio Estates Vineyards in Harrow on the north shore of lake Erie. Sampling the wines from the barrels in the cellars and listening as Carlo thoughtfully and with great passion described the development of his works in progress, I was particularly impressed with the CEV Cabernet Franc Reserve 1999.

'CENT'ARE' 1999 Duca di Castelmonte

Last year during our Southern Italian Food & Wine Tour, one of the most memorable meals of our trip was in Marsala in south west Sicily. We were attracted by the cool shade of the white canvas umbrella's in the cobble stoned courtyard of "Divine... Rosso", a Ristorante-Enoteca just inside the west walls of the city. It was there that we enjoyed 'CENT'ARE' 1999 Duca DI Castelmonte for the first time.

Malivoire Chardonnay VQA

I visited Malivoire last June with a group of friends. With their unique gravity fed production facility, the wines can be made entirely without pumping. This gentle processing allows for precise oxygen management and minimum filtering during wine making procedures, thus enhancing their ability to produce nothing but first class wines. You have to try it.

Last summer during our Northern Italian Food & Wine Tour we spent a day at the Castello Vicchiomaggio. We enjoyed a half day cooking class, a leisurely lunch and a tour of the cellars and production facilities. Our host and the proprietor of Castello Vicchiomaggio John Matta and his wife introduced us to 6 of the wines produced on the estate. Upon our return to Canada we were pleasantly surprised to find 4 of the wines are on the vintages list at the LCBO.

Brusco dei Barbi - Fattoria dei Barbi

Giovanni Colombini started production of Brusco dei Barbi in the 1970's. His goal was to produce a wine that had many of the characteristics of Brunello di Montalcino but a fraction of the price. Brusco's unique method of vinification produces a full-bodied wine with fruity and spicy aromas. It is aged for one year in the tank followed by six months bottle conditioning before release.

Brunello di Montalcino 1999
Fattoria dei Barbi

I have visited Fattoria dei Barbi several times in the last five years. It is best to visit early in the day so you will be able to visit the cellars and tour the fattoria where the meats, cheeses and oils are produced. There is a little enoteca where you can buy all the products produced on the estate. Stay for lunch at "Taverna dei Barbi" and experience " the cucina rustico" Tuscan style..



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