by Daniele Cernilli 2 January 2024

Gavi Got a New Groove: “The Queen of Piedmont is Growing for the Better.”   This event sponsored by the Consorzio Tutela del Gavi was held at The Midtown Loft & Terrace in NYC.

Lars Leicht, SOMM Journal VP for Education was the speaker.  As usual, Lars gave a very informative presentation and used slides to clarify points for the audience.  I was invited by Irene Ferri of wellcomonline.com

The Consorzio was founded in 1993 and is commissioned by the Ministry of Agriculture to prompt, enhance, and protect the Gavi DOCG denomination in Italy and around the world. The Consorzio has 190 members.

Gavi is one of Piedmont’s most historical and respected white wine producing zones. The Gavi DOCG denomination is located in  south-east Piedmont, along the border with Liguria in the province of Alexandria. Gavi is the main town of the area.  The white wine Gavi is  also known as Gavi di Gavi and Cortese di Gavi. The only difference is that Gavi Di Gavi (Commune DI Gavi ) is grown around the town of Gavi.

Gavi is made from the Cortese grape and only the Cortese grape.  Cortese for Gavi is grown in 11 communes all in the province of Alessandria.

Gavi is made in different styles: Tranquillo (still) which accounts for 99% of the production. Spumante (sparkling) vinified according to the Method Classico with secondary fermentation on the lees in the bottle. Frizzante (slightly sparkling) this traditional Gavi is only made by a handful of producers. Riserva (aged) is meant for aging and is released to the market after one year of which at least 6 months are spent in the bottle.

Gavi production zone

Lars used slides to better explain the soils in the area.

Northern Belt

The red clay soils are found in the northern part of the denomination which has gentle hills.  The red soils here are rich in iron and originated from alluvial deposits accumulated  by the slow erosion of rivers. This is the warmest zone. Lars said the Gavi here has excellent body and structure.

Central Strip

The white clays are from the line that connects Serravalle, Gavi and San Cristoforo. There are alternating layers of marl and sandstone. A mix of clay, sand and pebbles in fluvial terraces, marine formations and rocks from the oceanic crust. Lars said Gavi here has great balance and structure.

Southern Belt

Here the altitude exceeds 400 meter and can go as high as 1,000 meters. Near the Apennines, soils are mostly of metamorphic origin.  Lars said it is a sparsely planted area because of the altitude and steep slopes. We did not taste any wines from this zone.

After the presentation, there was a sit down tasting of 44 Gavi wines all from the 2022 vintage. The 2022 was a very good vintage in Gavi.

Lars suggested we taste the wines from the white soils first, then those from  mixed soils and finally those from the red soils.

We sat at tables and were given pads that had our table and seat numbers. All the bottles were numbered and we wrote down the numbers of the bottles we wanted.  They were brought 6 bottles at a time by the waiter. All Gavi is DOCG and all the wines were from the 2022 vintage. Below are 9 wines: 3 from white soil, 3 from mixed soil, and 3 from red soil. Lars was correct about the order.

Gavi DOCG Commune DI Gavi “Traci “  Tacchino Romina White Soil (White Marl). The vineyard is at 310/350 meters and the exposure is southeast. Pruning system is guyot and there are 4,500 plants per hectare. Fermentation is in temperature controlled stainless steel tanks at 12/14 C. Aging is in stainless steel tanks for at least 3 months and then bottled for the time needed. It has hints of apple, peach, citrus and fresh almonds. $20

Gavi DOCG Del Commune Di Gavi “Vigne Rade” La Toledana White soil (Marn-Calcareus). The vines  are 20 years old and the training system is guyot.  Exposure is southern and the 64 acre vineyard is at 656 ft. Harvest takes place in September. After the harvest, the grapes are destemmed, gently pressed, and the juice is fermented without skins in stainless steel tanks at a controlled temperature. It is then matured in stainless steel tanks and bottled just a few months after the harvest in order to preserve its freshness. The wine has hints of fresh fruit, white flowers, citrus and bitter almonds.$30

Gavi DOCG Del Comune Di Gavi La Rocchin. White Soil. The vineyards are at 210 meters with a southwest exposure and the vines are 20 to 30 years old. Harvest usually takes place at the end of September. Classical white wine vinification with soft pressing of the grapes and fermentation in steel tanks with selected yeasts. The wine ages in stainless steel for 6 months on the lees and is bottled at the end of February. The wine has hints of citrus, orange blossoms and almonds. $15

Gavi DOCG Commune DI Gavi  “Mainin” La Ghibellina. Mixed Soil.  The training system is guyot with high intensity planting and the exposure is south/east, There are 6 ha of vines at 300 meters and the soil is sedimentary. Fermentation takes place in steel vats at a controlled temperature. Aging is for 4 months in stainless steel vats with stirring of the lees. The wine remains in the bottle for 2 months before release. The wine has hints of white flowers, fresh fruit, chamomile, citrus, wet stone and a hint of lemon zest. $21

Gavi DOCG Ottosoldi Mixed Soil (marlstone and limestone). The vineyard is 5.1 hectares at 250 to 300 meters and the exposure is southwest. There are 5,000 vines per hectare  and the vines are 20 years old. The training system is guyot. Manual harvest is in mid- September. Fermentation in stainless steel. Aging mainly in stainless steel and tonneaux barrels. Malolactic fermentation does not take place. Full bodied with ripe citrus fruit, hints of dried lemon, grapefruit, green apple and white blossoms. $19

Gavi DOCG Del Comune Di Gavi La Smilla Mixed Soil (clay and limestone). The age of the vines is 10 to 20 years old and the training system is guyot. Vinification is in stainless steel. The wine is aged in large barrels for 5 to 10 months and then a minimum of 2 months in bottle before release, This is a crisp full bodied wine wine has hints of citrus, honeysuckle and tropical fruit. $18

Gavi DOCG Del Comune Di Gavi Rovereto Michele Chiarlo Red Soil (Dark red clay marl) with the presence of stones. The 5 hectare vineyard is 25 years old and is at 400/500 meters with a southeast exposure. Manual harvest. The wine has hints of white flowers, golden apple, mineral notes and a touch of candied orange skins. $28

Gavi DOCG Comune Del Tassarolo “Terrarossa” La Zerba Red Soil (Clay). The vineyards are at 280-300 meters and the exposure is south, southwest. The training system is guyot and the method of pruning is Simonit & Sirch. Average age of the vines is 30 years. Harvest is in mid-September and it is exclusively by hand. Fermentation is for one week in temperature controlled stainless steel tanks. Fermentation is with skin maceration. Then matured in steel tanks for about 5 months after racking with repeated bâtonnage of the lees. The wine remains in the bottle for 3 months before release. The wine has hints of citrus, peach, pear and white flowers. $22

Gavi DOCG “IL Forte” Produttori Del Gavi. Red soil (red clay based alluvial).  The vineyards are at 200 to 300 meters and the exposure is southeast. There are 4,500 plants per hectare and the training system is guyot. The vines are 30 years old. Harvest tales place in the middle of September. Fermentation is in temperature controlled steel tanks for 20 days. Aging is in temperature controlled steel tanks of ay least 3 months on the lees. The wine remains in bottle for one month before release. The wine has hints of pear, peach apricot and yellow plum with a mild almond finish. $14

I have always enjoyed Vino Nobile di Montepulciano wines and have visited the town of Montepulciano in Tuscany and the wineries on a number of occasions. When I was invited to the Vino Nobile di Montepulciano Master Class & Guided Tasting “The History Teller” by the Consorzio and Marina Nordic of @ieemusa (IEEM USA) I accepted.

Many years ago, a wine writer said that the problem with Vino Nobile di Montepulciano is that it is “caught in the shadow between Chianti and Brunello. This is really not true because Vino Nobile was the first DOCG to appear on the Italian market and is a renowned red wine that stands on its own.

In 1997, I was in Montepulcinao on a press trip with Marina Thompson of Thompson International Marketing (Daniele Cernilli’s wife) when the Vino Nobile Consortium was debating the idea of adding international grapes especially Merlot. All of the wine writers on the press trip were against it but the Consortium approved it anyway. I guess they want to add Merlot as they hoped it would help sell their wine.

Today, after all those years I am very happy to report that starting with the 2021 Vintage Merlot will no longer be allowed in the blend. The minimum amount of Sangiovese will go from 70% to 85% and only indigenous grapes like Canaiolo, Colorino and Mammolo can be in the blend.

In order to highlight Vino Nobile di Montepuliciano’s significant personality, and avoid any confusion with Montepulcinao d’Abruzzo, some producers will now refer  their wines simply as “Nobile” instead of Vino Nobile di Montepulciano.  Like the adding of Merlot, this is a mistake.  Vino Nobile di Montepulciano has a long history and tradition in its name.

The Tasting

The speakers at the event were Andrea Rossi, President of the Consorzio del Vino Nobile di Montepulcino and Antonio Galloni, Wine Critic & Founder of Vinous, who was the principal speaker.  Mr. Rossi spoke about the Consorzio and Montepulciano.

Maria Stella Carletti from Poliziano, Antonio Galloni, Andrea Rossi and Luca de Ferrari of Boscarelli

I have never met Mr. Galloni or heard him speak before only knowing him by reputation. He was very interesting and knowledgeable about Vino Nobile but also about Italian wine in general. He answered all questions completely and also voiced his opinion about the individual wines.  I applaud EMMI and the Consorzio for choosing Mr. Galloni as the main speaker.

Vino Noble di Montepulciano

The Vino Nobile production zone is positioned on a hilly ridge between Val di Chiana and Val d’Orcia at altitudes between 820 and 1900 feet. The climate is largely influenced by the nearby Trasimeno Lake, with soils composed of marine fossils, sandstone, salt rich clay and precious silt deposits.

Prugnolo Gentile is the local name for the Sangiovese grape and some producers use either name while others use both.The town of Montepulciano in Tuscany is the center for Vino Nobile vinification. Both vinification and aging must by law take place in the municipal area of Montepulciano.

Vino Nobile is aged for a minimum of two years, including one in oak barrels or casks and three years total in order to be called a Riserva.

There were 11 wines in total at the tasting.  The following are the first 6.

TVino Nobile di Montepulciano 2020 “Alboreto” Talosa made from 100% Sangiovese. The vineyard is at 350/400 meters the exposure is south/west and the training system is spurred cordon. There is a manual selection of the grapes from the last week of September to the first week of October. After a careful selection of grapes, the fermentation time is about 15-20 days at controlled temperatures in cone-shaped stainless steel tanks with indigenous yeasts. Then malolactic fermentation is in stainless steel. The maturation is for 2 years in tonneaux of 2nd, 3rd and 4th passage and big barrels and stainless steel for another 2 months. The finished wine continues to be aged in bottle before release. This is an easy drinking wine with hints of plum, blackberries, a touch of strawberry and a hint of pepper. The wine will last for 10 years or so but could be enjoyed sooner. The winery suggests to drink it with pici and tuscan ragu.  Mr Galloni said this was an easy drinking wine characteristic of the area. It was a good choice as the first wine. At around $20, it’s a bargain.

 Vino Nobile di Montepulciano 2020 DEI Made from 90% Sangiovese and 10% Canaiolo. The soil is mostly clay with sand (tuff) and the vineyard is at 300 meters. There is a soft pressing of the grapes followed by spontaneous fermentation with the use of indigenous yeasts in stainless steel tanks at a controlled temperature. Maturation on the skins for 15/25 days with pumping over. Aging is for at least 24 months of which a minimum of 18 months is in wood. The wine remains in bottle for some time before release. The wine has hints of cherry, plum and violets with a hint of coffee and a touch of vanilla. The winery suggested serving it with braised beef cheek with mashed potatoes. $38. I visited the winery a number of years ago.

Vino Nobile di Montepulciano Selezione “Asinine” 2020 made from 100% Sangiovese Poliziano.  The vineyard is at 380 to 400 meters and the soil is clay and silt with embedded fossils. Training system is guyot and spur pruned cordon. Vines are from 3 to 53 years old. Fermentation is in stainless steel vats for 20 to 25 days with cultured yeasts from the vineyard. Malolactic fermentation in 6,000 to 8,000 French oak vats. Filtration is with 5-micron polypropylene cartridges.  Aging is in tonneaux, new French oak and second passage French oak for 20 months and at least 8 months in bottle before release. Sustainable framing practices and the wine is vegan. The winery suggests werving Fiorentina steak with the wine.  I visited the winery 25 years ago and have always liked their wines. This is a rich and vibrant wine with hints of red fruit, cherry, strawberry, plum, violets. Mr Galloni really liked this wine saying it had bright red fruit, good acidity and would age for 10 years or more. It was one of my favorites.

Maria Stella Carletti, a member of the family that owns the winery, was present and spoke about the winery.  After the tasting, I told her I visited the winery for the first time in 1997. She smiled and said she was born a few years later.

Vino Noble di Montepulciano “La Braccesca” 2020 Tenuta La Braccesca,  Antinori Made from 90% Sangiovese and 10% Merlot, The vineyard is at 290 meters with a northeast exposure. The soil is sandy loam in very fine gravel. Each grape variety was harvested separately, destemmed and delicately crushed. The must was transferred into stainless steel vats where alcoholic fermentation took place at a controlled temperature of 28 °C (82 °F) to preserve the fruit’s aromatic profile. Maceration on the skins lasted for a period of 10 days and closely monitored cap management techniques focused on enhancing structure and extracting only the sweetest tannins. The resulting wine was transferred into large format barrels where malolactic fermentation took place and, starting from the following spring season, began aging for approximately 12 months. The wine was bottled in spring 2020 and was aged for one additional year in the bottle. The wine has notes of red fruit, strawberries and cherries with a hint of spice and a touch of vanilla. Mr Galloni said that in the past this was a heavy wine but over the last few years it has become lighter in style. $30

Vino Noble di Montepulciano “Vigna d’Afiero Selezione 2020 Tenuta Valdipiatta made from 100% Sangiovese. The training system is spur pruned cordon and guyot. Vinification is in steel tanks at controlled temperatures between 24 and 28 °C. Maceration on the skins for 20-25 days. Daily pump over and délestage at the beginning and in the middle of fermentation. Spontaneous malolactic fermentation takes place in temperature controlled steel tanks. Fermentation is temperature controlled stainless steel tanks with daily pumping over and maceration lasts for 20 days. Malolactic fermentation is in stainless steel. The wine is aged in French Allier barriques (225 liters) 20% new oak for 18 months. The wine remains in the bottle for a period of time before release. The wine has hints of black cherry, dark chocolate, balsamic notes and a touch of vanilla   The food suggestion was pasta with  duck ragu, roasts, grilled meats, spit-roasted liver wrapped in bay leaves and middle to aged sheep’s milk cheese. $40

Vino Noble di Montepulciano 2020 Boscarelli made fro 85% Sangiovese and 15% Canaiolo. Alluvial and sandy lime soil with a good percentage of silt, clay and stony structure that vary between layers according to altitude. There are about 6,500 vines per hectare. Vineyards are at least 10 years old. The grapes are picked manually and transported in crates. After de-stemming and soft pressing, they are fermented in oak vats filled to no more than two-thirds of their capacity. Indigenous yeast is used in the fermentation process that lasts about a week at controlled temperatures from 28 to 30 degrees. Short manual re-passing of the must and pomace is completed in the initial phase. Pulping continues, where possible, for another 5 to 8 days after fermentation. This wine is aged in Allier or Slavonian oak casks of capacity ranging from 5 to 35 hectoliters, where malolactic fermentation occurs. Maturation takes from 18 to 24 months. Before the release the wine ages in the bottle for several months.  Food pairing suggestions:  grilled roasted or braised red meat, game and seasoned cheese. The wine has hints of strawberry, violets, sage and a note of blueberry. Drink within 8 years. The owner of the winery Luca de Ferrari was at the event and spoke about the winery.  I have always been a fan of this winery.  $45

Next time Introducing Le Piece, a new terroir-specific denomination of Vino Noble di Montepulcino and the last 5 wines

An invitation to dine with Bacchus doesn’t come every day, so I was happy to accept the intriguing invitation from the Italian Trade Agency to a dinner and wine tasting at the Hotel Renaissance in NYC.

We were greeted with a glass of Rotari Brut when we entered.

The Italian Trade Commissioner, Antonio Laspina, welcomed guests and spoke about Italian wine and the evening’s event. He explained that the Italian Trade Agency, along with Colangelo & Partners, had organized a series of “Dining with Bacchus” dinners and tastings around the country and this was the final one.Their goal was to promote both traditional Italian food and wine combinations and at the same time educate US wine industry professionals on Italian wine pairing opportunities with diverse cuisines. The idea, Mr. Laspina explained, was to both embrace yet debunk the concept that “what grows together, goes together.”

Chef Fabrizio Facchini prepared dishes to go with each wine and spoke about them.  It was set up like a dinner with Antipasti, Primi, Secondi, and Dolci. Anthony Giglio was the master of ceremonies and spoke about the wine and added comments on the food and wine combinations. It was a very large group and Mr. Giglio did an job excellent with his sense of humor and knowledge of Italian wine

Trento DOC Brut 2015 Rotari (Trent) made from Chardonnay and Pinot Noir.  The lots are married together with 5-7% of Chardonnay fermented in oak with partial malolactic fermentation.  Once the cuvée is made, the wine is cold stabilized, filtered and ready for the second fermentation. Secondary fermentation is maintained at a critically controlled temperature of approximately 53-56°F. First the filtered wine is chilled to 53°F and then chilled yeast is added to make sure a slow fermentation is maintained from the outset. This approach guarantees that the fermentation lasts for at least 40 days so that it develops the fine perlage found in Rotari. The wine rests on the lees for more than 24 months at a temperature of between 56–58°F. During the aging process there is a routine remuage utilizing giro-palettes. Following the aging in the bottle, there is disgorgement and addition of the proprietary dosage. The dosage is comprised of Chardonnay from the same vintage matured in neutral oak barrels which provides the wine with greater aromas without oak impact. The wine has hints of peach, citrus fruit, white stone fruit and a touch of brioche.

Antipasti

Prosecco Rosé DOC 2020  Riondo vintage dated sparkling wine (Veneto). Made from 90% Glera and 10% Pinot Noir. The residual sugar is 16 g/l. There is a cold fermentation of the grapes and the primary fermentation takes place at a controlled temperature followed by a secondary fermentation in stainless steel pressurized tanks for two months. The wine has hints of roses, violets, and raspberry with a note of apple and a touch of peach. Served with chicken wings roasted and glazed with a mild sauce.

IIsonzo Del Friuli DOC 2018 made from 100% Sauvignon Blanc Sant’Elena (Friuli-Venezia-Giulia). The wine has notes of kiwi, melon, lemon and a note of almonds with a long finish. Caesar salad topped with croutons and anchovies

Umbria IGT White Grechetto 2021 (Umbria) made from 100% Grechetto Barberani from a 5 hectare vineyard at 200/300 meters. The soil is sedimentary with the presence of marine fossils, pebbles and calcareous agglomerations. There are 4,500 plants per hectare, the training system is double guyot and the vines are 30 years old. The manual  harvest is  August/ September. Light lemon finish with hints of citrus fruit, apples a touch of spice and a note of almonds. Insalata Di Mare with squid, octopus, shrimp, mussels, celery & mesclun

Nebbiolo Langhe DOC 2020 “Margie” Damilano (Piedmont) made from 100% Nebbiolo from an 18 hectare vineyard at 1,500 ft with a southeastern /southern exposure.  Calcareous and tufa based soil, the training system is guyot and the vines are about 40 years old. Harvest is in October and fermentation is in stainless steel tanks for 12 days. The wine is aged  in 20hl to 100hl oak barrels for 12 months and for 2 months in bottle before release. The wine has hints of red fruit, violets, cherry with a touch of licorice and a note of violets. Affettati — 24 month prosciutto di Parma DOP, speck Alto Adige IGP

Chianti Classico DOCG 2021 Castellare di Castellina (Tuscany) made from 95% Sangiovese and  5% Canaiolo from vineyards at 350/400 meters. Limestone soil and the training system is guyot single arched cane. There are 3,500 plants per hectare. Harvest is in October. Vinification is in steel and malolactic fermentation is completed. The wine is aged in French oak barrels of 225 liters and 5hl for 7 months and in bottle for another 7 months before bottling. The wine has hints of red fruit, licorice, black currant and a note of vanilla. Cheese plate — Parmigiano Reggiano DOP and Taleggio DOP

Montepulciano D’Abruzzo Riserva DOC 2017 “Ruberò” (Abruzzo) Cantina Frentana made from 100% Montepulciano. The vineyards are in the municipality of Rocca San Giovanni, situated on hills overlooking the Costa del Trabocchi with a south/southeastern exposure. The soil is medium textured and calcareous. Harvest is manual the second week in October. There is a soft pressing of the grapes with maceration and fermentation with the skins for 10/15 days in small stainless steel fermenters at a controlled temperature. The wine is aged in French tonneau oak barrels for about 14 months, then more aging in stainless steel and then in the bottle for a few months. The wine has hints of black cherry, blackberry, violets with a note of spice and leather.

Pasta di Gragnano IGP with a ragu of pork and beef ribs cooked slowly with San Marzano DOP tomatoes.

Lambrusco di Modena DOC Organic (Emilia-Romagna) Tenuta Agricola Cleto Chiarli made from 100% Grasparossa from a vineyard at 100 meters with 9 year old vines. The soil is brown to red in color with a superficial layer of loamy texture, alluvial sediment, coarse gravel and slightly alkaline. The training system is Geneva double Curtin. Vinification is with selected yeasts. Wine is in contact with the lees durning cold stabilization for 2 months. No second fermentation, only a single fermentation under pressure. A cross flow filter is used, Malolactic fermentation does not take place. The wine is aged for one month in the bottle. Residual sugar 15 g/lt has hints of red fruit, strawberry, raspberry and cherry.

Tortellini alla Bolognese, Veal stuffed tortellini cooked in chicken broth

Secondi

Greco di Tufo 2020 DOCG Feudi Di San Gregorio made from 100% Greco (Campania) The soil is chalky. Alcoholic fermentation is in stainless steel tanks. Maturation is for about 4 months in stainless steel tanks at a controlled temperature. .The wine has floral notes with hints of citrus fruit, pear and apricot with good acidity.

Chicken Curry — Chicken thigh cooked in Indian curry style with Basmati rice.

Est! Est! Est!!! Di Montefiascone DOP  Lazio 2021 “Le Pòggere”2021 Falesco (Umbria). Made from 60% Trebbiano, 15% Rossetto and 25% Malvasia from a 150 hectare vineyard at 300 meters. The average age of the vines is 18 years and the training system is spun cordon.There are 3,000 vines per hectare and the soil is crumbly with many pebbles. There is a soft pressing of the whole cluster grapes with an automatic press. The must settles for 24/48 hours and is racked to stainless steel vats where fermentation starts and is carried out at a controlled temperature with the addition of selected indigenous yeasts. The wine is left in contact with the yeasts for some days before being racked and when the wine is ready it is bottled very early to keep its freshness and taste. This is an aromatic wine that has floral and fruity notes with good acidity.

Porchetta, Roasted pork belly stuffed with garlic and wild bronze fennel

Carignano del Sulcis DOC 2013 “Grotta Rossa” Santadi (Sardegna) made from 100% Carignano from bush grown and counter espalier vineyards in the lower Sulcis. Soil is of medium mixture, lose with clay, sand and limestone. Harvest starts in the middle of September and ends the first week of October. The must is fermented with the skins at controlled temperature. There is  pumping over. Malolactic fermentation takes place and then the wine ages in cement vats for several months before bottling. This is an intense fruity wine with a licorice finish.

Braised beef with maple syrup. Slow cooked, low temperature ribs with maple syrup

Dolci

Mondoro Asti DOCG (Piemonte) made from 100% Moscato from grapes in vineyards situated in the territory of Canelli, Santo Stefano, Belbo and Calosso. The Asti Method: Grapes are crushed and the juice is stored at a low temperature until needed. When the wine is ready to be made the grape juice is warmed and fermentation takes place in pressurized tanks. Carbon dioxide is allowed to escape until the alcohol level reaches 6% and the Carbon dioxide is retained creating bubbles. Fermentation continues until it reaches 7%/7.5 alcohol by volume and the pressure is close to 5 atmospheres. The fermentation is stopped by chill filtration and the wine is bottled for immediate release. The wine has hints of honey, peach, pears and a note of orange blossom. Alcohol is 7%

Panettone, Fiasconaro, Sicily

Terre Siciliane IGP “Kio” 2017 Nocera Passito Tenuta di Mastronicola (Sicily) made from 100% Nocera from a vineyard at 110 meters. The soil is medium mixed tending to calcareous. The training system is spurred cordon and the green harvest reduces about 40% of the grapes. Harvest is in mid November. Vinification is in small stainless steel tanks for about 10 months during which manual punching down of the raisin grapes is carried out. The wine is aged in French oak barrels for 24 months and in bottle for six months before release. The wine has hints of liquor infused cherries, blackberries, jam, prune, chocolate and notes of vanilla.

Bis Di Cioccolato — Modicao Cioccolato di Modica IGP (Vanilla), Sicily and Venchi Cioccolato Fondente 80% (South American blend), Piemonte.

Not surprisingly, all of the traditional wine and food pairings worked beautifully as did many of the non-traditional combinations, though I might have chosen different Italian wines to pair with some of the dishes.