Are there really wines that bring good luck, or at least are there superstitious rites regarding wine? Yes there are and not only in Italy
wine, good luck and supertitions -Fattoria-del-Colle- New -year’s -eve
By Donatella Cinelli Colombini
Wine, good luck and superstition. What is sure, and most know about this, is that there are some superstitious rites against bad luck that do regard wine: especially that it is very unlucky to pour with the left hand, “like a traitor” as Judas did during the last dinner. In certain areas of South Italy it is in fact considered offensive.
Also pouring wine with your palm facing upwards in inconvenient. This gesture is considered negative because many centuries ago, when in the courts the assassins used to kill with poison hidden in their rings. They used to shake the lethal powder into the glass, turning the hand that was pouring the wine upwards.
There are though also gestures that bring good luck such if a few drops of wine get spilled during a toast, it is considered a good thing to dip your fingers in and touch behind the ears. This should make you rich.
Agriturismo-Toscana-Fattoria-del-Colle-panoramas and Brunello
But traditions that bind wine to good luck are not only Italian: in Spain it is a tradition (since 1909) to eat 12 grape berries during the last 12 seconds of the year, one for each bell strike, this is to bring prosperity for the next 12 months. Another good luck rite for the New Year comes from Germany, at midnight one should be dressed up, eat pink pig shaped marzipan sweets and drink Feuerzangenbowle (Fire punch) which is made with red wine, spices, orange peels and rum. Read more…
With my best wishes for 2018, I am sharing some pleasant memories of 2017, that has been a really fantastic year, even though the grapes were scarce
New Year at Fattoria del Colle
Donatella Cinelli Colombini
2017 ,the year that has just finished, was one with fewer grape clusters but with great commercial successes. The Casato Prime Donne winery in Montalcino Fattoria del Colle in Trequanda sell wine in 37 nations and the wines from our vineyards is just about sufficient to cover all the requests. Actually for some wines like Rosso di Montalcino, Cenerentola DOC Orcia and IGT Drago e le 8 Colombe, we have sold the wines from two vintages finishing all the stock while the Brunello 2012 was rationed so we could reach Christmas. Our increase in sales shows a wonderful + 17% considering that Violante’s sales office had no Riserva to sell.
Cenerentola 2017-2018 New Year’s eve at Fattoria del Colle
This success is clearly also to attribute to the quality of the wines (well done the cellar girls!) and some is due to the vineyards, where a daily care of the plants – a return to old winter pruning systems and the organic regime – have permitted the production of excellent grapes even in vintages, such as the last, where the climate went a bit wild. The 2017 grape harvest was scarce especially at Fattoria del Colle where the soil is sandy and where the wild boar and deer have had a feast. After fencing off the vineyards in Montalcino next to be fenced off will be the vineyards in Trequanda.
The country inn and the restaurant went well too with a + 55% and even better the winery sales that are now a good 15% of the wine business. Read more…
Residual soap, shoddy washings, dust …these are the most frequents problems with dirty glassware in restaurants , and the reasons why clients flee
By Donatella Cinelli Colombini, Agriturismo, Toscana, Fattoria del Colle
97% of British clients interviewed by Restaurant Show in London for a survey by the Classeq, declared that they would stop eating immediately if they discovered that they were using dirty glassware.
And the the British are not as fussy as the Japanese! Yet the idea of drinking out of dirty glasses blocks them, and how can one criticize them! The problem is more widespread than one thinks in the Cask beer report it says that one out of three glasses, among those where beer is served, is dirty, and that however 40% of them have defects (opaqueness, ruined rims etc)
Soap residue , or those of other chemical products left on glasses also by the glass makers can ruin the aroma and the taste of beer and wine.
Sommeliers have often underlined the necessity of “fresh” glasses to be able to offer an excellent experience to clients, and complain that this aspect is often underestimated because of bad washing equipment. To the hygienic problem the other problem is often added, smell from the detergents or of food in the case of dishwashers used for dishes, cutlery as well as for glasses.
Going back to hygiene, it is quite surprising to read the list of “the germiest things in a restaurant” taken from an ABC News report divulged by Huffington Post Usa and then by the blog cantello.it . Read more…
IOsonoDonatella 2012 Brunello
IOsonoDONATELLA Brunello 2012 second edition, only 600 bottles, of the most exclusive and important wine by Donatella Cinelli Colombini
<< I have always dreamt of producing a perfectly harmonic wine like this>> says Donatella Cinelli Colombini presenting us with the Brunello 2012 to which she has wanted to give her name IOsonoDONATELLA >>a unique wine with silky tannins and an inebriating aroma of small ripe red berries. A potent wine that will last for decades, but also very pleasant for those who decide to drink it today>>.
Only 600 bottles made exclusively in the best vintages.IOsonoDONATELLA is a masterpiece, something rare and exclusive, where the Tuscan wine producer has included her dreams and her history.
IOsonoDonatella Brunello di Montalcino 2012
It is made on the northern slope of Montalcino, from the grapes of a small vineyard called Ardita, in a splendid sunny area. Here in the Casato Prime Donne winery it has aged for nearly three years in 5-7 hl oak casks, these are handmade by 4 French artisan workshops. The barrels containing this Brunello have red ceramic hearts on them so that everybody, especially the cellar staff, cosset them and so that there is no mixing with wine from the other barrels. Before going into bottle the wine stayed six months in a bare concrete egg shaped vat to oxygenate and get even more velvety. A small touch of elegance but also a return to the past and to old Tuscan traditions going back at least 500 years. Read more…
I am among those who hate flûte glasses and also coupe shake ones that fill cabinets taking up loads of space. But many still insist in using them
By Donatella Cinelli Colombini
Many of us have the coupe shake wine glasses, maybe we have inherited them or we have them as they were a wedding gift received from our mothers or grandmothers. But they have remained in our cabinets unused for decades. <<The size of Madame de Pompadour’s bosom>> the experts used to say, emphasizing the beauty of Luis XV of France’s lover and the fantastic story behind Champagne, that this extraordinary glass should exalt.
This is also the opinion of Marco Cenedese ambassador for Mumm who underlines, how in the coupe,
the amber liquid reaches the tip of the tongue before the bubbles thus resulting delicate and full , while in the flûte it gets a drier and more determined character. The tapered wine glass that gets its name from a flute, in French flûte, is the most used Champagne glass but also the most contested. In a recent article in The Drinks Business the CEO for Krug, Maggie Henriquez, made this comparison <<..it is like going to a concert with ear plugs>> . However, in most French bars dedicated to these legendary bubbles, the so called champagneries, they use the typical glasses, ampoule shaped, that look like a flute with a wide and round base. So the flûte has a vast number of estimators. I do not feel that it is able to exalt a fizzy wine, but however together with the cold temperature it can hide the defects in lower quality bottles. Read more…