lustforwines lustforwines

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Luca Leoni  ✈ Love traveling 🍾Wine Lover 🎓Oenologist🍷 📚Master "Italian Wines&Global Markets", Sant'Anna University 🎗️Ais Sommelier🥉 𝓜𝓪𝓻𝓴𝓮𝓽𝓲𝓷𝓰 𝓲𝓼 𝓱𝓸𝔀 𝔂𝓸𝓾 𝓰𝓮𝓽 𝓵𝓮𝓪𝓭

My new life starts right here.🥂
After an experience in Brunello land (Montalcino), 2019 starts with this new experience in the land of Prosecco DOCG.🍾
ℹ️Viticulture here, has very ancient origins but the first written quotation that links Prosecco to this territory dates back to 1772.
✔️Heroic viticulture, unique microclimate thanks to the position between sea and pre-Alps, hilly extension from east to west and the soils that derive from sea and lake beds, give different and unique expressions at the same time.
📍Valdobbiadene is all this, it's history, it's magic and passion.
It's my new home.

🔸The wine food pairing section 🔸
✔️To end my experience in #Montalcino, I couldn't but venture a match with one of the typical wines of this land that too often is outclassed but that sometimes can give truly wonderful emotions.
🍷For this duck breast in red wine I decided to combine a #rossodimontalcino of #mastrojanni.
The decision not to open a #Brunello wine, was therefore taken to the fact that this Rosso di Montalcino 2015, although it does not have the body and the typical structure of the Brunello, comes with elegance and a truly fascinating structure.
📝The intense ruby red color and the nose that expresses intense, clean, pleasing and refined aromas that start with hints of marasca cherry, plum and black cherry followed by aromas of violet, blueberry, vanilla, tobacco, chocolate and eucalyptus have made this pairing really nice !👍😊

🔸When a simple glass of wine can become magic 🔸
ℹ️When you approach the tasting of any type of food product, especially for #wine, it is very important to find the right place where the #sensations and #emotions can find space to express themselves to the fullest!
✔️It's just when you find a balance that a glass of wine can turn into pure #poetry! 🍷

🔹❓What are the #aromas of wine❓🔹
The primary, secondary and tertiary sequences are based on the origin of the odorous molecules during the grape-wine transformation process. The easy perception of precise smells during the tasting of these grapes and their wines, have led the first scholars to talk about primary, secondary and tertiary aromas, meaning primary for the #grapes, secondary those produced during the #alcoholicfermentation and tertiary those deriving from the #aging of wine. 🔸However, this classification was erroneously generalized with time.
1️⃣When we talk about #primary aromas you should specify with direct primaries (Moscato, Gewurztraminer, aromatic Malvasie) or indirect primary (Sauvignon blanc, Chardonnay and Pinot noir) depending on the type of grape.
2️⃣With the #secondary we must speak essentially of foreign and higher alcohols of fermentative origin and the balance between these is very important because it greatly influences the olfactory quality of young wine and in particular that of white wines obtained from non-aromatic grapes, but everything is also influenced by other very many variables that contribute during fermentation (turbidity of the medium, availability of nitrogenous nutrients, pH, medium oxygen level and fermentation temperature)
3️⃣Finally, #tertiary aromas are often associated with the elegance and olfactory finesse of aged wine, and in part this is true, however, in order for the conditions for such sensorial evolution to occur, it is necessary that the wine be well supplied with varietal aromatic precursors and that the process of odorous amplification and harmonization takes place very slowly and without any kind of deviation. All this is regulated by the oxidation kinetics which is essentially regulated by the ability of the wine to resist the oxidation process that is involved in the refining phases.

🔸How does the grape turn into wine?🔸
#Fermentation is a natural process that allows the transformation of grape juice, or the #must into #wine.
👨‍🔬Called alcoholic fermentation, or primary fermentation, can be considered as a chain reaction of chemical phenomena and is an extremely complex process that develops in more than thirty subsequent reactions caused by yeast enzymes, the unicellular microorganisms that exploit the sugars present in the must to ensure its growth and multiplication. 🔸🔸🔸🔸🔸🔸 🔸 🔸 🔸 🔸 🔸 🔸 🔸 🔸
🍇The fermentation depending on whether the wine is white or red is different because in addition to the temperature with which it is carried out, it is important to remember that in red wines the fermentation takes place after #maceration of the skins. During this phase the fermenting must releases the gas (CO2) which pushes the solid parts (peels) upwards, forming the "hat", and the liquid part downwards.
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🔹 In order to obtain the maximum extraction of the components of the #skins through the maceration, it is therefore necessary to carry out pumping over or punching down every day. Both are #winemaking practices, the pumping over consists in the pumping of liquid must from a valve placed in the lower part of the tank upwards on the "hat", the punching down vice versa consists instead of a mechanical pressure exerted from above with a piston on the "hat" "Until you break it and make it sink a piece at a time into the must below.🔹

In this wine there is the #terroir! Who has never heard this phrase?
⁉️But what is the best interpretation that can be given to this word? ❓
#Terroir derives from the French and indicates the fatal encounter between a certain place, certain very special atmospheric conditions and a certain human being who shares with his vines the same air, the same light and the same heat.
The resulting wine will therefore be the result of various factors, the union of multiple interactions between man and nature that is realized both in the vineyard and in the subsequent transformation of its fruits.
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⚡Let's debunk a myth⚡
At the present state of the research, no soil metabolites have ever been found in wine, which means that it isn't for sure that if a vineyard is on volcanic soils it should know about sulfur compounds and if it has such odors it does not depend on the soil but from the vinification.
The elements of the terroir have effects on the final result, but in a much more complex way than what is said, forming elements in the grapes that will then characterize the wine.
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In conclusion, I would like to say that it often happens that when you taste a wine, you are overwhelmed by specific or uncommon words that are likely to create the impression that this world is an almost elitist circles, reserved for a few able to understand it.
But I believe that the access doors to this world should be open to everyone, from the simple curious to the inexperienced and that the most important thing is to educate tastes towards conscious choices to not be influenced by those who use terms that now only go out of fashion .

🔸5 TIPS FOR A PERFECT FOOD-WINE PAIRING🔸🍷🍽️🍷
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ℹ️When you look for a perfect pairing, you often find yourself in confusion and usually follow the general guidelines, that is: white wine accompanies fish and red wine meat.
This can also often be true, but many times doing so doesn't dare, and the emotions that can be hidden behind a food-wine pairing are often hidden.
✔️Here below then I want to recommend some tricks to use to understand which wine to pairing a particular dish:
1️⃣ a delicate dish of flavor requires a light wine, while strong and decisive flavors are generally answered with an important wine.
2️⃣with a greasy or oily tendency, it is better to contrast acidity and tannin
3️⃣with fish, it is often difficult to think of pairing a red wine, as often the fish gets along with the acidity of a wine. But when you think of a complex fish dish as it can be a baccalà alla maremmana, or a nice grilled salmon, a red wine quite rich in taste and quite consistent can really give emotions to the palate! (for example Cesanese del piglio, Grignolino or Bardolino)
4️⃣We mark the myth of red wine with cheese. The marked acidity of a goat's cheese is perfectly balanced by a Champagne or a Chenin Blanc, a blue cheese like Gorgonzola is perfect with a white Marsala or a Passito of Pantelleria!
5️⃣ Spicy food 🌶? In this case the pairing is always difficult, but my advice is to accompany these dishes to wines with an important alcohol content and perhaps with significant sugar residue , this will give greater satisfaction to each bite! 😉👍
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As you can see, the immutable combinations are now old school, very often more than combining aromas and flavors it is better to focus on what feelings can be found in a dish and try to contrast or agree with the wine 🥂😊

🔸EUREKA TOSCANA 2005-ROBERTO CIPRESSO🔸🇮🇹
The story of this wine begins when a customer of Roberto Cipresso from Arezzo, acquired a plot of land cultivated for some time by an old man, with the intention of creating a new vineyard.
When Roberto went to see him, before starting the new works, he was amazed . Here for a long time two different varieties, physiologically different from each other, were cultivated in alternate rows, the grape #Sangiovese (late variety) with grape #Merlot (early variety), the skilled hands of this old man, succeeded through different processes (a variety was Guyot and the other was Spur cordon, one had the ground worked and the other not .. etc) to make them mature together.
#Eureka is therefore born from the idea of ​​Cipresso to pay homage to this elderly gentleman, harvesting for the last vintage, 2005 in fact.
Immediately in wine making, the wine was astonishing, the two grapes were no longer distinguished, they were fused as if they were the same variety, a very special wine that was born to pay homage to those who empirically managed to create a singular vineyard.
This Eureka Toscana is a single vintage in 2005, today the vineyard no longer exists.

🔸MANCA-I GARAGISTI DI SORGONO-SARDEGNA🇮🇹🔸
Once I read a sentence ... "Sardinia can not be explained, we can only hear it."
How to deeply and intimately understand a place that is unknown if not through the juice that flows from that particular land?
A nectar that knows of history, dreams and hard work but also of great pride. That's why today I'm talking about them: Simone, Pietro, Renzo and Andrea and are @garagistidisorgono, 4 bottles, 4 wines, 4 boys and a brilliant idea that aims to enhance the vineyards that sprout in the heart of Mandrolisai, poor but precious and reserved potential, which reveals itself to those who know how to go further.
We are located in the geographical center of the island where for some years a young winery company has been born able to give really special emotions!
This 🍇100% cannonau with an intense ruby red color and an intense and complex nose, from the first sip makes you understand what these guys are made of!

KEBIR 2004-TORREVENTO-PUGLIA🇮🇹
🍇Nero di Troia & Cabernet Sauvignon
🔸This is a major, major discovery!🔸 @torreventowines is a winery company among the most established realities not only in the province of Bari but in all of Puglia and all of southern Italy. This winery produces wines with a strong Mediterranean character, thanks to a process able to combine habits and modernity through a rigorous application of organic farming. In fact, from a wise combination of Nero di Troia and Cabernet Sauvignon, after 12 months of aging in small oak barriques, #Kebir (the great) is born. An important red, with a harmonious, austere, spicy and full-bodied taste and long persistence even after 14 years!
Super recommended!👍😉

🔸RADKO PITTARIC-SAUVIGNON🔸
An excellent quality-price wine!
The wine shows a fairly intense straw yellow color. The classic herbaceous and vegetal notes that distinguish the #sauvignon stand out, and the acidity and sapidity make the persistence long enough. Too bad it's missing a bit of body that would really make it a pleasant wine.
But for the price at which it is sold (about 10 euros) it was really a beautiful discovery! 😉 👍

🔸LA QUADRATURA DEL CERCHIO-2006🔸
If at any time and in every place civilization began with a vineyard, it is because nothing is alive more than wine. Wine includes, dreams, remembers, plans. And he tells. Of small farmhouses in Chianti and modern Babel like New York and Paris. Of how a thousand status symbols are not worth a ninety-year-old man from Montalcino who can say of every glass from which vineyard comes. Of how, from the Rome of the Caesars to today, wine has become persuasion, politics, even religion. Of how man and wine have learned to domesticate each other, thanks to a damn spider. Of imposing wines for 400 years of history and humble wines after 2000 years of life.
[Roberto Cipresso]

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