Monday, May 13, 2024

How to Make Champagne

 



My FAVORITE CHANPAGNE

"KRUG"


PARIS HOTELS 





HOW CHAMPAGNE is MADE






HOWCHAMPAGNE is MADE

The PROCESS EXPLAINED





HOW CHAMPAGNE is MADE






ARE YOU GOING to CHAMPAGNE ?



FLYING to PARIS ?

FLIGHTS & HOTELS

PARIS - CHAMPAGNE

WORLDWIDE








EPERNAY CHAMPAGNE

"The HEART of CHAMPAGNE"





EPERNAY CHAMPAGNE

FRANCE










TOUR The CELLARS

FAMED CHAMPAGNE HOUSES






An EXPERIENCE of a LIFETIME

CHAMPAGNE REGION of FRANCE

TOUR HISTORICE CHAMPAGNE ESTATES






MAKING CHAMPAGNE

The PROCESS - HARVEST TIME






TOUR CHAMPAGNE CELLARS





DOM PERIGNON

"The FATHER of CHAMPAGNE"




The Connoisseurs Private Tour 9 Tastings




TOUR DESCRIPTION :



Discovery of the most famous areas around Epernay, Capital of the Champagne vineyard : The "Côte des Blancs" known as the kingdom of Chardonnay Grand cru and the Marne Valley renowned for its historic hillsides producing Pinot Noir where Champagne was born.

Visit 2 families of independent producers/growers with explanations on the Champagne making process, visit of presses, wineries and cellars.
Taste 6 different Champagnes Grand Cru/Premier Cru including natural Champagnes (without dosage), extra brut, old vines, vintages, aged in oak barrels, etc.

In addition to the Champagnes, taste the 3 essential Champagne alcohols and aperitifs : Ratafia, Fine de la Marne and Marc de Champagne from the Goyard Distillery which is the oldest in Champagne. Our discovery tour through the vineyards and villages of the "Côte des Blancs" passes in front of the "Château de Saran", a prestigious property of the LVMH group (owner of Dom Pérignon, Veuve Clicquot, etc.) and the production site of Champagne Moët & Chandon. A commented passage is also planned in the very famous "Avenue de Champagne" in Epernay where are located the superb mansions and production buildings of the Champagne Houses Moët & Chandon, Perrier Jouët, Pol Roger, etc. When visiting Hautvillers, village called the “Cradle of Champagne”, enjoy a private tour of the Church where the grave of Dom Pérignon, known as the spiritual father of Champagne, is. In Hautvillers, we will also stop to admire the most magnificent panoramic view of Champagne overlooking the Marne Valley in the hillsides listed as a World HAeritage Site by UNESCO where Dom Pérignon performed his experiments. It is the ideal location to take unforgettable photos of you and the breathtaking landscape. Here we will also discuss sustainable viticulture and explain the management of the vineyard. What a program !
Believe me, you will become an expert in Champagne after this tour !











REIMS

FRANCE




CHAMPAGNE

FRANCE








FIND a HOTEL

PARIS - REIMS - EPERMAY

WORLDWIDE








PARIS, FRANCE

PARIS HOTELS







 



E-BIKE CHAMPAGNE TOUR



CYCLE THROUGH The CHAMPAGNE COUNTRYSIDE




TOUR DESCRITION

Meet your local guide in front of Reims Centre train station, next to the office of tourism. Drive in the Champagne countryside to a typical Champagne House, Le Clos Corbier, where your electric mountain bike will be ready for you to ride. After a little warm-up to get comfortable with your e-bike, leave for some adventures ! Your bike will take you though the Champagne vineyards and hillsides where you will get to learn about the champagne region and terroir. Cycle back to Le Clos Corbier down the Marne canal. Visit the cellars and taste different champagnes from the family domaine. You will discover and learn about the champagne making process. After this memorable afternoon, your guide will drop you off at 07:00PM in front of Reims Centre train station.












CYCLE THORUGH CHAMPAGNE VINEYARDS






Champagne (/ʃæmˈpn/French:  is a sparkling wine originated and produced in the Champagne wine region of France under the rules of the appellation,[1] which demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation.[2]



The grapes Pinot noirPinot meunier, and Chardonnay are used to produce almost all Champagne, but small amounts of Pinot blancPinot gris (called Fromenteau in Champagne), Arbane, and Petit Meslier are vinified as well.

Champagne became associated with royalty in the 17th, 18th, and 19th centuries. The leading manufacturers made efforts to associate their Champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.



Still wines from the Champagne region were known before medieval times. The Romans were the first to plant vineyards in this area of northeast France, with the region being tentatively cultivated by the 5th century. Cultivation was initially slow due to the unpopular edict by Emperor Domitian that all colonial vines must be uprooted. When Emperor Probus, the son of a gardener, rescinded the edict, a temple to Bacchus was erected, and the region started to produce a light, fruity, red wine that contrasted with heavier Italian brews often fortified with resin and herbs.[3] Later, church owned vineyards, and monks produced wine for use in the sacrament of the EucharistFrench kings were traditionally anointed in Reims, and champagne was served as part of coronation festivities. The Champenois were envious of the reputation of the wines made by their Burgundian neighbours to the south and sought to produce wines of equal acclaim. However, the northern climate of the region gave the Champenois a unique set of challenges in making red wine. At the far extremes of sustainable viticulture, the grapes would struggle to ripen fully and often would have bracing levels of acidity and low sugar levels. The wines would be lighter bodied and thinner than the Burgundy wines they sought to outdo.

Contrary to legend and popular belief, Dom Pérignon did not invent sparkling wine, though he did make important contributions to the production and quality of both still and sparkling Champagne wines.

 The oldest recorded sparkling wine is Blanquette de Limoux, which was invented by Benedictine monks in the Abbey of Saint-Hilaire, near Carcassonne, in 1531. They achieved this by bottling the wine before the initial fermentation had ended. Over a century later, the English scientist and physician Christopher Merret documented the addition of sugar to a finished wine to create a second fermentation six years before Dom Pérignon set foot in the Abbey of Hautvillers. Merret presented a paper at the Royal Society, in which he detailed what is now called méthode traditionnelle i.e. Traditional method, in 1662.  Merret's discoveries coincided also with English glass-makers' technical developments that allowed bottles to be produced that could withstand the required internal pressures during secondary fermentation. French glass-makers at this time could not produce bottles of the required quality or strength. As early as 1663, the poet Samuel Butler referred to "brisk champagne".

In France, the first sparkling champagne was created accidentally; the pressure in the bottle led it to be called "the devil's wine" (le vin du diable), as bottles exploded or corks popped. At the time, bubbles were considered a fault. In 1844, Adolphe Jaquesson invented the muselet to prevent the corks from blowing out. Initial versions were difficult to apply and inconvenient to remove. Even when it was deliberately produced as a sparkling wine, champagne was for a very long time made by the méthode rurale, where the wine was bottled before the initial fermentation had finished. Champagne do not use the méthode champenoise until the 19th century, about 200 years after Merret documented the process. The 19th century saw a dramatic growth in champagne production, going from a regional production of 300,000 bottles a year in 1800 to 20 million bottles in 1850. In 2007, champagne sales hit a record of 338.7 million bottles.


In the 19th century, champagne was noticeably sweeter than today's champagnes. The trend towards drier champagne began when Perrier-Jouët decided not to sweeten his 1846 vintage before exporting it to London. The designation Brut Champagne was created for the British in 1876.[14]

The only wines that are legally allowed to be named “Champagne” must be bottled within 100 miles of the Champagne region in France. The name is legally protected by European law and an 1891 treaty that requires true champagne to be produced in the Champagne region and made from the Pinot Meunier, Pinot Noir, or Chardonnay grapes grown in this region. 


Wine-producing districts of Champagne

Champagne is a single appellation d'origine contrôlée but the territory is divided into next sub-regions, known as wine-producing districts, and each of them has distinct characteristics. The main wine-producing districts of the Champagne wine region: Reims, Marne Valley, Côte des Blancs, Côtes des Bar, Côtes de Sezzane.

As a general rule, grapes used must be the white Chardonnay, or the dark-skinned "red wine grapes" Pinot noir or Pinot meunier, which, due to the gentle pressing of the grapes and absence of skin contact during fermentation, usually also yield a white base wine. Most Champagnes, including Rosé wines, are made from a blend of all three grapes, although blanc de blancs ("white from whites") Champagnes are made from 100% Chardonnay and blanc de noirs ("white from blacks") Champagnes are made solely from Pinot noir, Pinot meunier or a mix of the two.

Four other grape varieties are permitted, mostly for historical reasons, as they are rare in current usage. The 2010 version of the appellation regulations lists seven varieties as allowed, Arbane, Chardonnay, Petit Meslier, Pinot blanc, Pinot gris, Pinot meunier, and Pinot noir. The sparsely cultivated varieties (0.02% of the total vines planted in Champagne) of Arbanne, Petit Meslier, and Pinot blanc can still be found in modern cuvées from a few producers. Previous directives of INAO make conditional allowances according to the complex laws of 1927 and 1929, and plantings made before 1938. Before the 2010 regulations, the complete list of the actual and theoretical varieties also included Pinot de Juillet and Pinot Rosé. The Gamay vines of the region were scheduled to be uprooted by 1942, but due to World War II, this was postponed until 1962, and this variety is no longer allowed in Champagne.

The dark-skinned Pinot noir and Pinot meunier give the wine its length and backbone. They are predominantly grown in two areas – the Montagne de Reims and the Vallée de la Marne. The Montagne de Reims run east–west to the south of Reims, in northern Champagne. They are notable for north-facing chalky slopes that derive heat from the warm winds rising from the valleys below. The River Marne runs west–east through Champagne, south of the Montagne de Reims. The Vallée de la Marne contains south-facing chalky slopes. Chardonnay gives the wine its acidity and biscuit flavour. Most Chardonnay is grown in a north–south-running strip to the south of Épernay, called the Côte des Blancs, including the villages of Avize, Oger and Le Mesnil-sur-Oger. These are east-facing vineyards, with terroir similar to the Côte de Beaune. The various terroirs account for the differences in grape characteristics and explain the appropriateness of blending juice from different grape varieties and geographical areas within Champagne, to get the desired style for each Champagne house.


TYPES of CHAMPAGNE

Most of the Champagne produced today is "Non-vintage", meaning that it is a blended product of grapes from multiple vintages. Most of the base will be from a single year vintage with producers blending anywhere from 10 to 15% (even as high as 40%) of wine from older vintages. If the conditions of a particular vintage are favorable, some producers will make a vintage wine that must be composed of 100% of the grapes from that vintage year. Under Champagne wine regulations, houses that make both vintage and non-vintage wines are allowed to use no more than 80% of the total vintage's harvest for the production of vintage Champagne. This allows at least 20% of the harvest from each vintage to be reserved for use in non-vintage Champagne. This ensures a consistent style that consumers can expect from non-vintage Champagne that does not alter too radically depending on the quality of the vintage. In less than ideal vintages, some producers will produce a wine from only that single vintage and still label it as non-vintage rather than as "vintage" since the wine will be of lesser quality and the producers have little desire to reserve the wine for future blending. 


Prestige cuvée


cuvée de prestige is a proprietary blended wine (usually a Champagne) that is considered to be the top of a producer's range. Famous examples include Louis Roederer's Cristal, Laurent-Perrier's Grand Siècle, Moët & Chandon's Dom Pérignon, Duval-Leroy's Cuvée Femme, Armand de Brignac Gold Brut, and Pol Roger's Cuvée Sir Winston Churchill. Perhaps the first publicly available prestige cuvée was Moët & Chandon's Dom Pérignon, launched in 1936 with the 1921 vintage. Until then, Champagne houses produced different cuvées of varying quality, but a top-of-the-range wine produced to the highest standards (and priced accordingly) was a new idea. In fact, Louis Roederer had been producing Cristal since 1876, but this was strictly for the private consumption of the Russian tsar. Cristal was made publicly available with the 1945 vintage. Then came Taittinger's Comtes de Champagne (first vintage 1952), and Laurent-Perrier's Grand Siècle 'La Cuvée' in 1960, a blend of three vintages (1952, 1953, and 1955) and Perrier Jouët's La Belle Époque. In the last three decades of the 20th century, most Champagne houses followed these with their own prestige cuvées, often named after notable people with a link to that producer and presented in non-standard bottle shapes (following Dom Pérignon's lead with its 18th-century revival design).




BLANC de NOIRS

A French term (literally "white from blacks" or "white of blacks") for a white wine produced entirely from black grapes. The flesh of grapes described as black or red is white; grape juice obtained after minimal possible contact with the skins produces essentially white wine, with a slightly yellower colour than wine from white grapes. The color, due to the small amount of red skin pigments present, is often described as white-yellow, white-grey, or silvery. Blanc de noirs is often encountered in Champagne, where a number of houses have followed the lead of Bollinger's prestige cuvée Vieilles Vignes Françaises in introducing a cuvée made from either pinot noir, pinot meunier or a blend of the two (these being the only two black grapes permitted within the Champagne AOC appellation).

Blanc de Blanc

A French term that means "white from whites", and is used to designate Champagnes made exclusively from Chardonnay grapes or in rare occasions from Pinot blanc (such as La Bolorée from Cedric Bouchard). The term is occasionally used in other sparkling wine-producing regions, usually to denote Chardonnay-only wines rather than any sparkling wine made from other white grape varieties.



ROSE CHAMPAGNE


Rosé Champagnes are characterized by their distinctive blush color, fruity aroma, and earthy flavor. Rosé Champagne has been produced since the late 18th century; storied French Champagne houses Rinault and Veuve Clicquot have each claimed to have shipped and sold the first bottles.

The wine is produced by one of two methods. Using the saignée method, winemakers will leave the clear juice of dark grapes to macerate with the skins for a brief time, resulting in wine lightly colored and flavored by the skins. In the more common d'assemblage method, producers will blend a small amount of still red wine to a sparkling wine cuvée. Champagne is light in color even when it is produced with red grapes, because the juice is extracted from the grapes using a gentle process that minimizes contact with the skins. By contrast, Rosé Champagne, especially that created by d'assemblage, results in the production of rosé with a predictable and reproducible color, allowing winemakers to achieve a consistent rosé appearance from year to year. 

The character of rosé Champagne has varied greatly since its production began. Thought to be a sign of extravagance when originally introduced, by the early 20th century these wines were colloquially known as "Pink Champagne," and had gained a reputation of frivolousness or even dissipation. The 1939 Hollywood film Love Affair was reportedly approached to promote it by featuring the main characters bonding over enjoying the unpopular drink, and caused a sales boost after the film's release. It is also cited by The Eagles as a beverage of choice in the titular "Hotel California." Rosé Champagnes, particularly brut varieties, began regaining popularity in the late 20th century in many countries. Because of the complex variety of flavors it presents, rosé Champagne is often served in fine dining restaurants, as a complementary element in food and wine pairing




Sweetness


Just after disgorgement a "liqueur de dosage" or liqueur d’expédition – a blend of, typically, cane sugar and wine (sugar amounts up to 750 g/litre) – is added to adjust the levels of sugar in the Champagne when bottled for sale, and hence the sweetness of the finished wine. Today sweetness is generally not looked for per se, and dosage is used to fine tune the perception of acidity in the wine.

For Caroline Latrive, cellar master of Ayala, a Champagne house that pioneered drier champagnes at the end of the 19th century, dosage represents the final touch in champagne making and must be as subtle as possible to bring the right balance.

Additionally, dosage protects champagne from oxidation because it includes a small amount of SO2, and sugar also acts as a preservative. Benoît Gouez, cellar master of Moët & Chandon says that sugar helps champagne recover from the oxidative shock of disgorgement, and contributes to the wine's aging potential.

Wines labeled Brut Zero, more common among smaller producers, have no added sugar and will usually be very dry, with less than 3 grams of residual sugar per litre in the finished wine. The following terms are used to describe the sweetness of the bottled wine:

  • Extra Brut (less than 6 grams of sugar per litre)
  • Brut (less than 12 grams)
  • Extra Dry (between 12 and 17 grams)
  • Sec (between 17 and 32 grams)
  • Demi-sec (between 32 and 50 grams)
  • Doux (50 grams)

The most common style today is Brut. However, throughout the 19th century and into the early 20th century Champagne was generally much sweeter than it is today. Moreover, except in Britain, Champagne was drunk as dessert wines (after the meal), rather than as table wines (with the meal). At this time, Champagne sweetness was instead referred to by destination country, roughly as:



Sunday, May 5, 2024

Path of The Gods AmalfiCoast Positano Italy

 

The PATH of The GODS

The AMALFI COAST

    WHAT is The PATH pf The GODS ? The Path of the Gods is a beautiful cliffside hike along the Amalfi Coast in southern Italy going from the town of Amalfi to Positano.

Why is it called the Path of the Gods?

The Path of the Gods, known in Italy as Il Sentiero degli Dei, was so named for its use as the path the gods would take from the heavens to the sea after being lured there by the sirens.

Some will tell you it’s because, here, you’re closer to the sky than you are the sea, or because of its otherworldly views. But for us it was more because we were literally up inside the clouds, looking down on all the mortals, wrestling with who to throw lightning bolts at.

  The Path of the Gods has remained a walk through the ages for centuries, providing not only pristine views of the Amalfi Coast, but also a peek back into the old world’s way of traveling. This 7.8-kilometer trek is a perfect way to spend the day and experience the full scale of beauty you can encounter in this area. The adventurous journey will lead you through historic towns, following along ancient mule routes and purveying some of the most remarkable panoramas you will come across in Italy while keeping you apart from the bustling hubbub of tourist attractions. Simply follow our guide on how to best approach this once-in-a-lifetime hiking excursion.    

Sentieri Degli Dei

 

The Starting Point
If there’s one quintessential experience you’ve got to partake in when exploring Italy’s stunning Amalfi Coast, it’s hiking the Path Of The Gods Trail. While walking the 7 km path across the ridge from Nocelle to Bomerano, you’ll be rewarded with stunning views of the Amalfi coastline from the moment you step foot onto the trail, until the moment you leave. The Path of The Gods, or II Sentiero Degli Dei in Italian, is a historic trail connecting the two mountainside hamlets of Nocelle and Bomerano. In the past, it was the only way for locals to get from one town to the other. Now, it’s preserved for tourism and all of our hiking pleasures. The path got its name due to its incredible awe-inducing views, much like one would imagine when looking up into the heavens. LENGTH of The TRAIL The Path of the Gods trail is a 7km point to point trail. Walking the length of the trail one way will take 1.5-2 hours depending on your speed and how much you stop to take pictures and breaks. We hike pretty fast, but also stopped to take a bunch of photos and it took us 1.5 hours to hike the length of the trail. The Path of The Gods is a point to point trail. As such, you can start at either the town of Bomerano or Nocelle. Most people recommend hiking from Bomerano to Nocelle for two reasons. One, it’s slightly easier as most of the path is a slight downhill grade, and two, you get better views as you’re walking perpendicular to the peninsula the entire time. Our recommendation? Hike both directions, starting and ending at the same point. The Path of The Gods is an easy hike in both directions, especially for those that hike regularly. It only took us an hour and a half to walk the entire length of the trail in one direction. For more of a half day outing, you’ll definitely want to hike both directions. Plus, more time on the trail means more time soaking in those stunning coastline views! Starting and ending at the same trailhead also makes getting to and from the trail much easier. We picked the trailhead that was closest to our AirBnB, which if you’re coming from Sorrento or Positano will be Nocelle. If you’re coming from Amalfi, the trailhead you’ll want to start at is Bomerano. There’s only one main road from Sorrento to Amalfi, which means everyone who wants to travel between those places is driving the same route. Once you get close to Positano, it’s a huge bottleneck of traffic pretty much from there to Amalfi. Save yourself the undue stress and time of sitting in traffic and put your vacation to better use walking on one of the most gorgeous trails in the world. To start your hike in Nocelle, you need to first get to Positano. To do this you can either take a bus, drive or ride a scooter or bicycle from your hotel. It’s an extremely scenic route along the ocean, so if you have a bike or scooter we would highly recommend riding to town. I would avoid driving into Positano as parking is super limited, which is the main source of the traffic jams that occur on the way into town. Taking two wheels instead of four also allows you to bypass the traffic jam and arrive at the trailhead faster.
You have a few options on where to kick off this great day of activity, and it’s smart to do some research on which starting point best suits you. The more popular area to begin the Path of the Gods, also known as Il Sentiero degli Dei, is in Bomerano, a small section of the Agerola comune. Easily reached by bus, you merely get off at the Bomerano stop and follow designated signs that will guide you to the trailhead.
   

 
If you don’t have your own form of transportation, not to worry. You have three options.
1. Take a SITA bus that runs from Sorrento to Positano every half hour. Get off in town at Positano Sponda and walk down the main road to Pezzi Pazzi Sas Di De Martino Celeste where you’ll see a set of stairs heading up the mountain. Walk up the 1700 steps up all the way to Nocelle. 2. Alternately, you can take bus 507037 (Amalfi) and get off at Airenzo where you’ll have to walk back down the road a few meters to find the stairs up the mountain to Nocelle. 3. If you’re super adventurous you can try and get off the 507037(Amalfi) bus at Bivio Montepertuso bus stop and then catch a local bus from there up the mountain to Nocelle. Buses depart for Nocelle from the center of Positano every hour so you might have to wait for a bit at the Bivio Montepertuso bus stop depending on when you get there. 
   

The PEOPLES CHOICE

FAVORITE TRAVEL GUIDE 

POSITANO The AMALFI COAST

TRAVEL GUIDE - COOKBOOK

AMAZON.com 

   

 

POSITANO

The PATH of The GODS

HOTEL GUIDE 

   

FLIGHTS & HOTELS

The AMALFI COAST

POSITANO - WORLDWIDE

EXPEDIA.com 

   

 

HOTELS POSITANO

AMALFI COAST - WORLDWIDE 

BOOKING.com  

   

The AMALFI COAST

 

PATH of The GODS MAP 

     

The ROLLING STONES

The "ROLLING STONES" POSITANO

TEE SHIRT

 

The POSITANO NY SHOP

"GET MORE STUFF"

HERE !!!

Thursday, May 2, 2024

Pabst Blue Ribbon Beer

 



PABST BLUE RIBON BEER

PBRs

READ About NEW YORK & $3 PBRs

Article by Daniel Bellino Zwicke







HOTELS & FLIGHTS

WORLDWIDE





Wednesday, May 1, 2024

Chianti Grand Tasting NewYork Consorzio 100 Years

 



Two GREAT CHIANTI

VILLA CALCIANAIA 1969

CASTELLO VERRAZZANO 1964





CAVALIERI LUIGI CAPPELINI

Owner of CASTELLO VERRAZZANO - Greve

With Author DANIEL BELLINO ZWICKE - New York

At 100 YEAR ANNIVERSARY of The CHIANTI CONSORZIO

GRAND CHIANTI TATSING






LADY'S of CHIANTI

SILVIA CAPPELINI

With DAUGHTER MISS CAPPELINI


Of CASTELLO VERRAZZANO





CONTI SEBASTIANO CAPPONI

VILLA CALCINAIA CHIANTI 1969

CONTI CAPPONI

GREVE in CHIANTI





CHIANTI VILLA CALCINAIA

CHIANTI RESERVA 2019

CHIANTI 1969

CONTI CAPPONI

GREVE





SEBASTIANO CAPPONI

DANIEL BELLINO "Z"

GIOVANNI MANETTI

CHIANTI TASTING 

NEW YORK









The CECCHI'S

Andrea & Daughter Julia





CHIANTI CLASSICO - CECCHI

"GRANDSELEZIONE"

2020





Me & The BARONE

BARONE FRANCESCO RICASOLI

With ITALIAN COOKBOOK AUITHOR

FOOD WINE & TRAVEL WRITER

DANIEL BELLINO ZWICKE

"The POOL ROOM" SEAGRAMS BUILDING

NEW YORK NEW YORK

CHIANTI GRAND TASTING

April 29th 2024




Me & M. MANETTI

FONTODI

PANZANO in CHIANTI





Author DANIEL BELLINO Z

With GUNDRN CUILLO

CHIANTI GRAND TASTING

NEW YORK





ROBERTO STUZZI

BADIA CUOLTO BUONO

WINEMAKER / PROPRIETOR

GAIOLE in CHIANTI




CHIANTI BADIA COLIBUONO

2021 & Reserva 2019






MONSANTO CHIANTI "IL POGGIO"

1969

CHIANTI CLASSICO

"AMAZING" !!!!




CHIANTI GRAND TASTING

IL PROMOCONSORZIO Di VINO

100 YEAR ANNIVERSARY of The CHIANTI CONSORZIO

1924 - 2024

GRAND TASTING - NEW YORK

April 29th 2024




It was a most wonderful and historic event. The biggest and best names in Chianti gathered in New York City for a Grand Chiabti Wine Tasting of The Best Chianti Wine in the World, including all the great current vintage so fof Chianti Classic, Chianti Classico Reserva,  Vin Santo, and Chianti Classico "Grand Seleczione" wines of The Region of Chianti Classico, in Tuscany.

The most revered people in all of Chianti were lead by Giovanni Manetti - The Head of The Chianti "Gallo Nero" Consorzio, found in 1924, and Celebrating the 100 Year Anniversary of the consorzio in 2024, in Greve in Chianti, New York and around the World.

I was so happy to see all my good friends who make Chianti, including Giovanni Manetti, Roberto Stuzzi (Badia Coltibuono), Conti Sebastiano Capponi "Conti Capponi" of Villa Calcinaia in Greve, my good friend Cavalieri Luigi Cappelini of Castello Verrazzano (Greve), Andrea Cecchi and his daughter Julia of Cecchi Wines, Gundrnd Cuillo of Azienda Agricola Liverno in Radda, and many more.

Not only did we get to drink all of the current vintages Chianti, but we were treated to many wonderful old vintage Chianti wines, including : Villa Calcinaia Chianti 1969, Castello Verrazzano Chianti 1964, oansanto Chianti "IL Poggio" 1969 and numerous other old vintage Chianti from other producers. It was an amazing treat to taste all of the wonderful wines, but as always, as much as the wine is of great importance and pleasure, it's always getting a chance to see and be with all my old Italian Friends (Italian Wine Estate Proprietors), as well as catching up with New York Italian Wine Friends, like : Charlie Sicciolone, Vince Attard, and Antonio Pinella.

Yes it was a most memorable day, Chianti, Good Friends, and the Celebration of Great Italian Wines and the men and women who make them. "I thank you all, for your friendship, wine, and history."



Thanks,
Daniel






Daniel Bellino Zwicke - New York NY

April 29, 2024











FLIGHTS & HOTELS

FLORENCE TUSCANY & WORLDWIDE













TUSCANY





Vicchomaggio

Greve in Chianti






WANT to TASTE WINE in CHIANTI ?

TAKE a CHIANTI FOOD & WINE TASTING TOUR

"YOU'LL HAVE The TIME of YOUR LIFE"









Author Daniel Bellino Zwicke

With Cavalieri Luigi Cappelini

Castello Verrazzano





DANTE & DANIEL

PODERA SCALETTE

GREVE in CHIANTI







Daniel Bellino

Hanging with Pal James Starace

Castello Verrazzano

GREVE







MANGIA ITALIANO

STORIES & RECIPES

Of ITALIAN FOOD







VILLA CALCINAIA

GREVE in CHIANTI