Many now exclude a connection between the mineral ‘licked stones’ character in wine and the soil, they believe that it is the yeasts in wine that give flint aroma
Read for you by Donatella Cinelli Colombini
More and more research is being done as the fashion for mineral character increases especially in English speaking nations. All wineries would like to give a mineral touch to their wines, but until the cause in unknown it will be difficult to increase
Now everyone is sure that it does not come from the soil. Researchers now smile at the widespread idea that stones give taste and aroma to wines. <<With the odd and fairly irrelevant exceptions like sodium chloride, by and large, minerals have no taste.>> says Alex Maltman, geologist at the Aberystwyth University! Read more…
Vines grown on rooftops in New York, Rooftop Reds, have been talked about the world over, and it’s really easy. Let me tell you how to grow an urban vineyard
Seen for you by Donatella Cinelli Colombini
Rooftop Reds New York
As there are many urban vegetable gardens now the vineyard on the loft must not create illusions: this will not be the beginning of a career at will bring to a managerial role at Château Lafite Rothschild.
Rooftop Reds Team
However it is a new trend. And it is a lot less complicated than what it might seem. All you need is a terrace and a lot of passion. The idea comes from Devin Shomaker, a young New Yorker who is also about to be financed to develop the project. The vineyard on the terrace seems about to duplicate the success of vegetables grown on the balcony and tomatoes grown in bags. This type of production has been studied for residual toxins absorbed from traffic. To swap domestic productions for something else that was absolutely healthy, only because they have no pesticides is wrong because leaves can also absorb heavy metals in polluted air. However to grow plants is however a fun activity and it stimulates the consumption of vegetables so it must be encouraged. Read more…
This is the lovely story about Alfredo di Lelio creator of the “Fettuccine Alfredo” born as a reconstituent for his wife after the birth of their first child
Alfredo Di Lelio with John Kennedy
by Ines di Lelio from the Ristorante “Il vero Alfredo” – “”Alfredo di Roma”
With pleasure I would like to tell you about my grandfather Alfredo Di Lelio, born in September 1883 in Rome in Vicolo di Santa Maria in Trastevere. He began working as a young man in a small trattoria belonging to his mother Angelina in Piazza Rosa, where there was a small square, that disappeared around 1910, and existed before the construction of the Galleria Colonna now Galleria Sordi.
1908 was an incredible year for Alfredo Di Lelio: his son Armando was born and at the same time his fettuccine were born in the trattoria in Piazza Rosa, these then became famous all over the world. This trattoria was “the birthplace of fettuccine all’Alfredo”.
Alfredo Di Lelio invented his “fettuccine” as a natural reconstituent made with butter and Parmigiano, for his wife (my grandmother) Ines, prostrated after given birth to her first child (my father Armando) The dish “fettuccine” was a family success before being the dish that made famous and popular Alfredo Di Lelio, a character with a moustache like Umberto I di Savoia and calluses on his hands because of making his “fettuccine” in front of his numerous clients. Read more…
The resveratrol contained mostly in red wines helps fight stress and maybe there is a connection between the decrease in wine consumption and increase of use of antidepressants
Dinner with friends
Read for you by Donatella Cinelli Colombini
The experiment was carried out on mice forced to live with another mouse, a bully and very aggressive, so this is only a preliminary phase of the study, but it confirms what everyone suspected: there is a connection between the tonic effect of a daily small amount of wine and the “better life” in society, in the family and even at work. There is a proverb in Italy that says that wine is the milk for the elderly, well it actually indicated the beneficial effect of a couple of glasses of wine, maybe had at the bar with friends, for those who have to put up with aches and pains and the loss of a social role, feelings common in the elderly.
Bevute d’altri tempi 2008 – olio su tela
Susan Wood’s studies, professor at the University of South Carolina School of Medicine and published in the college magazine, regards the antidepressant and anti-inflammatory effects of resveratrol, and seem to confirm the ironic quote by Denis Saverot editor of the “La Revue du Vin de France << The village bars are gone, replaced by a pharmacy>>. Read more…
Lisa Cardelli AIS sommelier born in Lucca and now in Melbourne explains Orange wines, a niche category, non academic and often looked upon with scepticism
Lisa Cardelli AIS Sommelier
By Lisa Cardelli
My first experience with an orange wine was in 2010 when I was not yet an AIS sommelier and I was lucky to work in Sydney as Commis Sommelier in an Italian restaurant. From their very interesting wine list I chose, one day, the only bottle left, and for a long time unsold, of the Denavolo Dinavolo from Romagna, I was mostly curious that there could be an orange coloured wine, rather than by its name. My first impression was that the wine was awfully oxidized and undrinkable!
Decanting Orange wines
At the same time its tannic structure and full taste left me perplexed and brought me to talk about this wine for days, without being able to come to conclusions about its quality
Since then I have been more and more curious about this category of wines. Here are some that I have tasted.