WBW #41: the exciting wines of Friuli-Venezia Giulia region

WBW #41: the exciting wines of Friuli-Venezia Giulia region
from Purple Liquid: a wine and food diary by Catherine Granger
I can't believe today is already Wine Blogging Wednesday, the first of 2008! Time flies! This is the 41st edition of this popular event and it is hosted this month by Jack and Joanne of Fork & Bottle. They believe that Friuli, this month's theme, has become the most exciting wine region in the world. I almost agree: I think it is one of the most exciting wine producing regions and I really love the Friulian white wines.The problem is that it is not easy to buy a white wine from Friuli that is not from the ubiquitous Pinot Grigio but I did find one that looked interesting: the 2005 Marco Felluga Collio Bianco Molamatta. It is a blend of local grapes — Tocai Friulano, Ribolla Gialla , and Pinot Bianco — from the Collio DOC. Collio is naturally protected by the Alps on the North and open to the Adriatic Sea on the South, and it is generally considered Friuli's finest wine producing area. The Marco Felluga estate has been making wines since the 19th century and Marco Felluga is today one of the leading producers in the region.The wine kept its promises. It had a bright golden yellow color and a rich nose of white blossom, honey, and pear. On the palate, it was full-bodied with mouth-coating flavors and a sappy mineral finish. Superb with baked spice-rubbed salmon fillets.Joanne and Jack, I am sure you'll get many fine wines for your round-up but this one is highly recommended!Previous WBW posts:• WBW #39: a wine from Silver Burgundy, the 2005 Viré-Clessé Maison Chanson• WBW #38: 2001 Periquita Classico• WBW #37: Hello Teroldego!Technorati tags:: wine food & drinkwine blogging wednesday wbw wbw41

Wine About It - Cool, fun wine tips & trends sent weekly

Wine About It - Cool, fun wine tips & trends sent weekly
from Gourmet Food Newsletter - Cooking with Gourmet Mixes
Learn about wine the cool, fun, easy way. Get great tips and trends sent to you weekly plus monthly reviews, contests, recommendations, informative articles, and free wine resources. If you like to drink wine - or you want to drink it more -- you'll love our newsletter. Get a free copy of the fabulous and inspiring "Lynne's Favorite Toasts" when you subscribe today

30 Second Wine Advisor: Readers talk back: Breathing

30 Second Wine Advisor: Readers talk back: Breathing
from WineLoversPage.com
The mailbag is full of your questions about "breathing" wine.

Why decant? The risks and rewards of a ritual

Why decant? The risks and rewards of a ritual
from For Food and Wine Lovers - Epicurean.com
Like a prized rose, a fine wine sometimes needs a little finesse to blossom. A young red may resemble a tight bud, its full flavor and aroma waiting to be released. An older vintage may have bloomed to its fullest splendor but carry with it unwanted sediment. In rare cases, young whites may contain an excess of free sulfur dioxide and thus give off a slight odor. And certainly both mature whites and reds may suffer from a lack of oxygen. The ritual of decanting can address all of these problems.

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30 Second Wine Advisor: Pinot from Tasmania
from WineLoversPage.com
This little-known island off Australia's southeastern shore is poised to make a bigger footprint on the world's wine roads.

Vino 101: Wine with dessert

Vino 101: Wine with dessert
from WineLoversPage.com
For many people, dessert is the culmination of a great dinner, and it's an anticipated event that deserves as much attention as all of the preceding courses. In his "Server's Perspective" column, Jorge Edouardo Castillo talks about matching dessert with wine.

Crème Brûlée Recipes - 5 Versions

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from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
Crème brûlée is a classic French dessert that has become very popular in recent years, showing up on the menu of most fine dining restaurants. The creamy custard contrasts nicely...

What Wine Goes With What Food?

What Wine Goes With What Food?
(Morgan Slater)
We've all heard the rules: red wine with meat, white with fish or fowl. But just as with all rules, this one was made to be broken. There's a growing recognition that there's both more and less to...

New Food & Wine Matcher from Natalie MacLean
from Gourmet Food - Cooking, Recipes, Reviews, Entertaining & Travel
With thousands of wines on the market, picking the best wine to go with dinner can be tricky business, even for the experts. Award winning wine-writer Natalie MacLean has...

Menu for Hope III: 3 days left!
from Purple Liquid: a wine and food diary by Catherine Granger
Hunger and malnutrition are still the number one risks to health worldwide. 852 million is the total number of undernourished people worldwide: 815 in developing countries, 28 million in countries in transition and nine million in industrialised countries. Today, one in nearly seven people do not get enough food to be healthy and lead an active life, making hunger and malnutrition the number one risk to health worldwide — greater than AIDS, malaria and tuberculosis combined. The Menu for Hope campaign will be running for three more days so if you're thinking about participating and help UN World Food Programme , there is still a little bit of time but do it soon! So far, we have more than doubled last year's record of $17,000, and have raised over $35,000! Thanks to all of you!

Technorati tags: wine food & drink

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