Slow Wine 2017, an Incredible Tasting
Every year Slow Wine which is a welcome offshoot of Slow Food features wine producers on tour from the West to East Coast, from San Francisco, California, Seattle, Washington, Austin, Texas, ending in New York City. All of the wines featured at the tastings are either certified organic or biodynamic with an emphasis on clean, quality, affordable wines that are cultivated without chemical fertilizers, pesticides, herbicides and are nurtured with attention to the phases of the moon and farming and wine making techniques that are both ancient and modern. This year’s Slow Wine tasting was in a perfect setting: Eataly downtown on Liberty Street in New York City.
Slow Wine which produces a a guide for food as well, identifies producers taking into consideration the life of the cultivators, their vineyards and their wine production. There is a breakdown of excellence according to three categories: the snail, the bottle and the coin.
The Snail identifies a cellar that has distinguished itself through its “interpretation of sensorial, territorial, environmental and personal values” in accord with the Slow Food philosophy (clean, of quality).
The Bottle is given to cellars that show “a consistently excellent quality throughout the range of wines presented.
The Coin indicates good value for the quality of the wine.
For the three categories of wines, there are the epitome of the “Slow Wines.” These wines uniquely manifest fine sensory elements and reflect the personality of their terroir, their history and their environment. The”Great Wines” are singular in their exquisite sensory qualities. The “Everyday Wines” are those that are drinkable with food or alone and demonstrate a measurable price which bestows good value.
At the 2017 tasting there were too many wonderful wines and so little time to get to them all without passing out. However, this year a few tours were offered by the Università degli Studi di Scienze Gastronomiche (University of Gastronomic Sciences). For two tours, I and a small group of educators and press followed Lucas Lanci as he introduced us to sterling producers.
On the first tour, the producers had distributors/importers. On the second, the producers were looking for distribution and importers to collaborate with. We tasted some interesting wines, some extremely memorable, others not to my palate. But then I favor red wines and the whites have to pop with a memorable palate and nose.
Carparsa is one of those small but memorable producers. Located in Tuscany, they produce 25,000 bottles a year on 30 acres. They are certified organic and have achieved a Snail signification and are identified as a “Slow Wine,” indicating that the nose, palate and color reflect the personality of their terroir, their history and their environment.Their importer is Artisan Wines, Inc.
There were three wines for tasting, all of them made from 100% sangiovese grapes, all of them Chianti Classico. The Caparsino Riserva 2012 was the superior wine receiving the “Slow Wine” designation because it fulfills the classic wine of the Mountains of Chianti expressing the terroir of the region with its rich fruit, mellowness and distinguishing spices and herbs. The Chianti Classico Doccio a Matteo Riserva 2012 is ready now, but it will be more full bodied in 2018. Like all the Chianti Classicos it is an intense purple color. The tannins are strong and crisp and the long finish indicates spiciness on the palate. The Doccio a Matteo Riserva 2007 carries the same expression of the other wines, all of which are best with pasta dishes and appetizers like salumi and strong cheeses.
Carparsa Azienda Agricola also boasts a bed and breakfast where one may stay for a “farm holiday” in the beautiful rolling hills of Tuscany’s vineyards in the Chianti region. There you may relax, tour the winery and learn about the 600-year-old cellars and the wine making which is a family concern headed up by Paolo Cianferoni. You may also take a trip to Siena which is in Tuscany and worth the visit.
One wine that I thought was exceptional was from a smaller producer. Iuli from Cerrina Monferrato in the Piedmont region has a production of 40,000 bottles. Thirty-four acres are under production and the cultivation is certified organic. This producer had a wonderful purple red wine constructed from Barbera grapes that I really enjoyed. Rossore 2013 gave a palate of full bodied fruit, little hint of tannins and chocolate and tobacco savors. It is designated with a Snail and identified for excellence as a “Slow Wine.” Check out this wine at Indie Wineries or Natural Wine Company in Colorado.
Cantine del Notaio in Basilicata, Italy is a larger producer (360,000 bottles) on 74 acres. It has a Snail designation and its vineyards and wine making are certified organic and biodynamic. We were told that Gerardo Giuratabocchetti is practically obsessive about the Aglianico del Vulture.. The vineyards have been passed down through his family for generations. Of the three wines for tasting. I enjoyed the Aglianico del Vulture La Firma 2012, designated “Slow Wine,” and L’Atto 2014. Both are deep reds with firm structure, berry fruit and luscious mouth feel with a satisfying finish, great with pastas, cheeses, salumi and meats. There is a cantina for tastings and tours of the winery as tourists and guests tell of great stories about the area and the wine making. The importer is Vinifera Imports.
2017 Slow Wine always is an enjoyable tasting. It is a pleasure to know that the producers are concerned about the environment, about clean food and wine not poisoning the individuals who buy and enjoy their products.
FOR MORE ABOUT WINE PRODUCERS AT THE 2017 SLOW WINE TASTING AT EATALY DOWNTOWN, SEE THIS ARTICLE ON BLOGCRITICS CLICK HERE.
Posted on February 7, 2017, in cd. Bookmark the permalink. 2 Comments.
I am going to pass this on to a couple of my Lakeside golf club members I play for every Friday. They spend a lot for their wines
for their dinners.
Sent from my iPad
OK. It is good to know that there are wines out there that are organic and bio-dynamic…without pesticides and herbicides.