Info on new wine 6.26.13

THIS WINE WILL GO ON THE MENU WHEN THE MONCONTOUR IS 86'ED                   

Argiolas Costamolino, Vermentino, Sardinia, Italy

a.       100% Vermentino

b.      The wine is aged in stainless steel, which preserves the aromatic nature of the wine.

c.       Malolactic fermentation is partially carried out.  This gives the wine a bit of richness, however, it still retains a zippy acidity.

                                                               i.      Malic acid turns into lactic acid.  Malic acid is tart; many people associate the taste with green apples.  Lactic acid is less tart, rounder, it is the acid most commonly associated with yogurt.

d.      Argolais vineyards are located in Trexenta Hills, north of Cagliari, the capital of Sardinia. Argolais turns out some of the best Sardinian wines, especially reds.  The winery enlisted a famed enologist, Giacomo Tachis, to help establish the winery. The winery specializes in local varietals that capture the wild, untamed nature of Sardinia

                                                               i.      Enologists study the science of wine and the wine making process, excluding the topics of vine-growing and harvesting.

e.      Tasting Notes: The nose of tree fruits and honey is intense, yet delicate.  In the mouth, there is a tropical note that is balanced with a spicy undertone. The wine is light-medium bodied with a smooth texture and zesty acidity.  The wine is crisp when cold, but it really develops and takes on a creaminess as it warms up.  In sum, this is a fresh, clean, ripe wine that pairs perfectly with cured meats and spicier food.  Try pairing with the broccoli rabe pizza!

II.                  Sardinia

a.       Sardinia is an Italian island, 8 hours away (by ferry) from the mainland.

b.      Sardinia is a remote, rugged, mountainous region.  Though it is an island, there are more shepherds than fishermen.  Interestingly, Sardinia is renowned for their suckling pigs and sheep milk cheeses, not for their seafood.  Many inhabitants feared the coast because it was associated with Malaria and foreign invaders.

c.       Sardinia is pretty aloof from Italy; its culture has more pronounced foreign influences.  Spain occupied the island from the 14^th-18^th century, which had a major impact of the dialect, food, wine, culture, etc.  In fact, Sardinia’s most important grape, Vermentino, is believed to be of Spanish origins.

d.      Up until the 1950’s, wine making was not a big part of the Sardinian culture or economy.  After WWII, the Italian government pushed the country to develop vineyards.  Sardinia responded to this demand by mass-producing poor quality bulk wine.  Shortly after, the island started producing wines of great quality.

                                                               i.      However, there still hasn’t been a great “wine boom” in Sardinia, most likely because the island is too remote and sparsely populated.

III.                Vermentino

a.       Vermentino is naturally pretty aromatic, clean, white grape.

b.      This varietal needs a hot, dry environment or it will rot.  Sardinia provides this hot and dry environment along with cooler nights that preserve the grapes’ acidity. 

c.       The grape also needs poor soil to produce interesting wines.  The island’s soil, which consists of a thin layer of sand over granite, provides an environment conducive to growing the grape.