Want a popsicle that won’t start dripping dye down your arm? We’ve found the the frozen dessert that will let you look sexy while you lick–better yet, you’ll feel sexy when you indulge in these pure and natural pops. Read more
Cinque Terre is a collection of five little seaside villages along the Ligurian coast – the Italian Riviera. Monterosso al Mare, Vernazza, Corniglia, Manarola, and Riomaggiore are colorful jewels on the rugged coastline. They are connected by pathways, not highways – the entire area is nearly inaccessible by car. This beautiful destination, south of Genoa, north of Tuscany, is popular with tourists from around the world – more so with the growing interest in the region’s wines.
Though winemaking in Liguria dates back over 700 years, there are only a few DOC designated wine regions. This is mostly due to its steep, rocky hillsides and rugged coastline. Crisp, light white wines make up most of the local production.
Cinque Terra’s white wines are made from Bosco and Albarola, two grapes that are only found on the craggy steep slopes of this small region. The more popular grape, Vermentino, is also blended in the local wines. The most popular wine produced in Cinque Terre, however, is Sciacchetrà, a honey-like dessert wine. Locals, and tourists alike, are also fond of the locally made limoncello and grappa.
Cantina Cinque Terre is the wine of the Cooperativa Agricoltura – the local growers cooperative. The Cooperativo has produced wines for over 100 years. In 1982 they built a new facility and adopted modern technology to make the best wines possible from the extremely limited, hand-harvested grape production of this tiny region.
This is a deliciously aromatic wine. From the first sip, aromas of ripe melon and citrus blossoms bring images of the warm Italian sun on the steep terraced hillsides. On the palate this wine is lush and refreshingly tart. The juicy melon flavors linger with the aromas of white flowers, but the flavor is intensified by the rocky mineral notes and hint of salinity – or was that just a memory of the sea air? Obviously, it carried me away!
I enjoyed this wine with fresh-from-the-garden lettuces, heirloom tomatoes, and a buffalo milk burrata. I also enjoyed it with homemade linguine with clams. The fullness of the wine balanced well with the creaminess of the burrata and the buttery garlicky sauce on the pasta. Also try this wine with crispy fritto misto, arancini, or a simple grilled fish with fresh herbs.
At approximately $24/bottle this is on the high end of my price range for weekday white wines, but it is well worth a small splurge to enjoy a wine with so much character and sense of place. It was like a little side trip to the Italian Riviera in the middle of the work week! Also note, the Sciacchetrà (passito-style dessert wine) from Cantina Cinque Terre is considered their superstar wine – I’m looking forward to trying that one some day (you can read about it here when I do!).
My new mission… to taste things I’ve never tasted before – either because I’m a snob, I can’t afford it, or it’s just a little too weird. I’ll let you know what I thought, and then you can decide for yourself if you will make the splurge, or take the leap into the strange but potentially delicious unknown!
Annette is a food and beverage educator and consultant. She is also a professional chef who frequently contributes delicious recipes to EatSomethingSexy.com. She can be found at ChefAnnetteTomei.com
Sometimes you just want something deliciously simple and easy on the budget. We look for wines we can happily serve in abundance to satisfy all our friends (even the wine snobs!). We look for wines to open on a Tuesday evening for one guilt-free glass, then store the bottle for the next day. This wine was made for those times. Read more
We’ve tasted some pretty amazing ice creams. We are, in fact, jaded. But we never experienced anything like Choctal’s single origin ice creams. Like a global study in terroir, Choctal’s four single-origin chocolate and single-origin vanilla ice creams are all about the distinct flavors of the world’s greatest ingredients. Read more
I’m taking a small liberty with my new mission to only write about first sips – I confess, this is not my first Prosecco. It is, however, one of the first I’ve enjoyed so much I wanted to write about it!
Contrary to popular misconception, not all Prosecco is sweet (most are not). Nor is Prosecco a low budget Italian knock-off of Champagne – though typically budget-friendly, most are great value for the price; and though Prosecco is a sparkling wine, it is made in a different style from Champagne – not a knock-off, but a wine that stands on its own merits that deserves proper consideration. In the world of bubbles, its like comparing apples and oranges – to each her own.
Refreshing fruit aromas abound in this wine. On the nose, green apple and white flowers. The palate is juicy with tropical guava, honey, and spice. The mousse is rich and creamy, and the flavor is bright with acidity. There is the slightest bit of residual sugar that contributes to the rich mouthfeel, as well as this wine’s affinity for a great variety of foods. Many people reserve their Prosecco enjoyment for Bellinis at brunch. I recommend you enjoy this one in its pure state – ice cold and refreshing… but it still goes great with brunch (and so much more).
Easy-going is the Prosecco way – easy on the wallet, easy on the palate, perfect for easy breezy enjoyment. Acinum Extra Dry Prosecco is on the high end of the quality scale, yet is still available for under $10/bottle. The brightness makes it a great pairing for salads, seafood, and veggies. The almost imperceptible sweetness helps make this wine a great pairing for spicy food, eggs and cheeses, and fruit desserts.
My new mission… to taste things I’ve never tasted before – either because I’m a snob, I can’t afford it, or it’s just a little too weird. I’ll let you know what I thought, and then you can decide for yourself if you will make the splurge, or take the leap into the strange but potentially delicious unknown!
Annette is a food and beverage educator and consultant. She is also a professional chef who frequently contributes delicious recipes to EatSomethingSexy.com. She can be found at ChefAnnetteTomei.com
