The LEGENDE begins in Bordeaux under the Supervision of the Lafite Empires Oenologist Diane Flammand by Philip S. Kampe

 

LEGENDE wines, produced by the Rothschild family, home of Chateau Lafite, and a project of notable winemaker, Diane Flammand, is a group of five, affordable, ready to drink Bordeaux’s that exceed expectations due to acceptable price points for these iconic wines.wines,  Quality is not sacrificed for these impeccable wines.

The five wines from the Legende portfolio represent Bordeaux in a light of ‘try me, I’m affordable.’ That is the case for all of the wines. Not just affordable, but drinkable from the get go. Iconic winemaker Diane Flammand has styled wines that involve both old and new world styles, all with incredible balance  

For new wine lovers, these wines are an affordable Bordeaux starting point. The grapes used are ones that didn’t make it into the flagship wines, hence, the reasonable price points. The wines were created by requests for classic wines that were lighter and ready to drink, similar to ‘house wines’ in bulk. 

Diane Flammand sourced grapes from Lafite’s vineyards for , Pauillac and Medoc, while sourcing grapes from the Entre-Deux-Mers region for the Blanc and partnering with a nearby vineyard for the Sant-Emilion. 

Legende is a discovery of each appellation under the guides of Domaines Barons de Rothschild (Lafite).

These are the wines I sampled that help make up the Legende portfolio. 

Legende Bordeaux Blanc 2019. 85% Sauvignon Blanc 15% Semilion Tropical fruit, crisp, fresh and fruity.  Aromas of citrus, lemon and stone fruit. Apricot, Granny Smith and stone fruit explode on your palate. A lovely, lively wine.

Legende Bordeaux 2017. 60% Cabernet Sauvignon 40% Merlot. Well balanced with obvious aromas of raspberry, cranberry and strawberry. On the palate, vanilla, strawberry and oak prevail. Its a definite food wine that matches with meat or tomato based cuisines. 

Legende Bordeaux Medoc 2016. 65% Cabernet Sauvignon 35% Merlot. Bold and spicy, memorable, ripe tannins and bright acidity define this superb Bordeaux. Flavors and aromas of blackcurrent, black cherry, cranberry, blackberry, leather, mushroom, vanilla, oak and tobacco prevail. 

Legende Bordeaux Saint-Emilion 2016  95% Merlot 5% Cabernet Sauvignon An interesting wine focused on nuisances of licorice, earth, red fruit and oak. Soft tannins evolved after some time opening flavors of vanilla, oak, spice, licorice and coffee on the palate. Full-bodied, well balanced with a pleasure to drink. 

Lege Bordeaux Pauillac 2016  60% Cabernet Sauvignon  40% Merlot. This wine is a true treat. Classic structure, spot on balance and bright acidity make this a legendary wine. Bold with smooth tannins, acidic with an intriguing dry finish help make this wine a standout. Plum, blackberry, blackcurrent, oak, vanilla, smoke and tobacco dominate the palate. Decant this wine for a couple of hours before pouring or cellar it for a half dozen years to reach its expectation. 

Philip S. Kampe

Philip.kampe@thewinehub.com 

A Vongole Recipe for DO Vinho Verde, Home of Portuguese Wines, Ameal Loureiro 2019 & Esporao Bico Amarelo 2019 will Dazzle Your Taste Buds by Philip S. Kampe

 

If you like wines that are overflowing with citrus, lemon, lime, green apple, peach, honey, stone fruit, pineapple, straw, grass, oak, butter and caramel, then you are in for a treat.

The wines from Portugal’s DO Vinho Verde are value packed, big on flavor and continue to impress the palate.

During this long pandemic lockdown, wine has been a key ingredient in many of our survival tactics. Eight months ago most of us would hoard whatever wines were available. But, as time has passed, our selections have been more realistic in nature. With online ordering available in most states, we can purchase what our palate desires. 

I’m originally from New Orleans where seafood is king. Since moving away years ago, my food palate hasn’t changed. Seafood is still the focus of home cooked meals, as well as wines that compliment the seafood related entree or appetizers 

I have found two wines from Portugal that should be considered for your next seafood meal. The wines are extremely opposite from each other. One is lighter and fresher, perfect for all seafood, while the other is a bit complex and alluring. 

Ameal Louretro 2019 is a complex wine whose bouquet is dominated by lemon zest and quince. Its quite alluring when your palate explodes with a powerful dose of minerality, followed by a glimmer of acidity with flavors of lemon, green apple, slate, unripe pear and day old cantaloupe. The wine is very fresh, grassy and floral with a saline finish. It is a truly premium level Vinho Verde at a reasonable price.

Opposite on the scale of complexity is the Esporao Bico Amarelo 2019. This lovely wine is the authentic Vinho Verde that wine lovers love. Its nose is pure pineapple with hints of passion fruit, lemon and green apple. On the palate, the wine is dry, overly fresh with an enticing acidity, containing citrus and blossom with a long, lingering finish. 

Both wines are readily available and worth seeking out. Their ‘giveaway prices’ still shock me.

I made Vongole, linguine with clam sauce as the entree for both wines and cooked the dish using the Bico Amarelo wine as one of the ingredients. 

VONGOLE

Ingredients: 5 cloves of peeled garlic; 4 tablespoons of olive oil; dash of red pepper flakes; three dozen Manila clams; 1 cup of Vinho Verde; 3/4 pound of linguine; lemon zest; 2 tablespoons of lemon juice; fresh parsley; 1 jar of clam juice;  salt and pepper.

Process: Cook the slivered garlic in olive oil for a minute, then add red pepper flakes, wine, clam juice and clams. Cover the pot and cook on medium for seven minutes. Strain, save the broth and set the clams to cool. Boil the linguine, take the clams out of the shells, put the broth in a saucepan and add the lemon juice, zest, salt and pepper and the clams. Add the linguine, toss in the parsley and serve with the wines from Vinho Verde.

Philip S. Kampe

Philip.kampe@thewinehub.com 

The Amazing WAPISA Wines from Patagonia from the Atlantic Coast of Argentina by Philip S. Kampe

From the first taste of the WAPISA Malbec, I knew that my tastebuds were in for a treat. You see, this Malbec was not the usual desirable unique flavor of Malbec, but, a much softer, elegant version that seduced your inner wine desires. 

It was like there was a new Malbec in town.

The reason why this version of Malbec was so special is because the vineyard is close to the maritime coast and the result is unlike any Malbec I have ever tasted before.

The Wapisa vineyard experiments with aging wines underwater, as well, which is considered optimum for aging wine due to its  pressurized atmosphere that provides constant temperature and maximum conditions for aging wines. 

Years ago, I visited winemaker Raul Perez in Spain,  who was experimenting with the underwater aging process. His results were exceptional. 

Not only was the 2017 Wapisa Malbec a big surprise to my palate, but, also the Pinot Noir and the Sauvignon Blsnc were just as life changing.

If you want to experiment with wines from Patagonia, these are the first wines I would try. Why? Because, they are unlike all others and are extremely affordable (Under twenty) and available. 

Wapisa Malbec 2017 Mature tannins, excellent structure, balanced acidity, quiet intensity, expressive aromatics, flavors of plum, blackberry, oak, chocolate, vanilla, smoke, leather and earth dominate the layers of flavors.

Wapisa Pinot Noir 2018 Dry, medium intensity, body and acidity with outstanding aromas of cherry and rose petals followed by flavors on your palate of strawberry, raspberry, vanilla, oak and clove. The wine is fresh, silky and delicate 

Wapisa Sauvignon Blanc 2019 is amazingly expressive with lightning intense  flavors of citrus, lime, pink grapefruit, ginger and sassafras. Its full body, juicy and ready to impress your palate.

The tasting of the three wines from Wapisa immediately has made me a true fan and can’t wait to order more bottles online so I can impress my wine buddies at our monthly blind wine tastings, as well as our pandemic friends. 

Philip S. Kampe

Philip.kampe@thewinehub.com 

Think Sherry: Harvey’s Bristol Cream, Pedro Ximenez and Oloroso and Think Halloween Candy by Philip S. Kampe

 

Back in the ‘good old days’ when I was a kid growing up in New Orleans, my parents, avid wine drinkers,  would always serve a glass of ‘Harvey’s Bristol Cream’ sherry to their guests with a scoop of Angelo Brocao’s, a local legend, famous Spumoni ice cream. 

Since those days, as an adult, I follow what my parents did, plus I have added a couple of other sherries to the mix because they inspire me to pair them with interesting  foods. 

Friends, who never have thought of purchasing sherry, use my example and imitate my tastes.

Since Halloween is upcoming and chances are everyone will be home with the kids, either zooming their friends or just celebrating at home, I suggest to drink your favorite sherry that evening. I’ll recommend three different styles of sherry to pair Halloween candy. Its a novel way to celebrate.

As mentioned earlier, Harvey’s Bristol Cream is a great starting point. Its a unique, seven year aged sherry that is made with a blend of  Fino, Oloroso, Amontillado and Pedro Ximenez grapes. At 17.5% alcohol and bottled in the sherry capital of the world (Jerez, Spain), it is the leading sherry in sales in the world. The dark brown hue opens up to a bouquet of caramel leading to a creamy, sweet fruit finish. I would recommend pairing it with a scoop of vanilla ice cream topped with ground whoppers and a broken up Kit Kat bar.

The second sherry, using the dried, sweet white grape, Pedro Ximenez, tastes like the ‘ nectar of the gods.’ The sun dried grape is dried in the sun for a couple of weeks, evaporation takes over causing sugar concentration. Fermentation is followed by fortification. The next eight years the sherry follows the traditional‘Solera method.’ After that, the intense, syrupy wine transforms into a nectar reminiscent of figs, dates, raisins and honey. Nectar, the name of the wine from Gonzalez Byass is great poured over vanilla ice cream mixed dark chocolate candy bars.

The third recommendation is Alfonso, an Oloroso sherry made with 100% Palomino Fino grapes. Its aged eight years in American oak, using the solera system. Its 18% alcohol yields a very pronounced vanilla taste mixed with complex sweet notes.  The nose yields oak, leather and earthy truffle fragrances. Like the other two wines, this wine should be served chilled  and would pair with a peanut laden Payday candy bar. 

Halloween is on the horizon. 

Think Sherry and Halloween candy.

2020 is the year to mix it up!

Philip S. Kampe

Philip.kampe@thewinehub.com 

Searching Argentina for a Malbec-Cabernet Sauvignon Blend? Well, I found the answer: AMANCAYA by Philip S. Kampe

 

After a weeks worth of my beloved Argentine Malbec, ARUMA, I decided to see what else is on the horizon from the partnership of Nicolas Catena and Barons de Rothschild Lafite. ARUMA, one of their wines, was so wonderful and affordable and was a great escape from European wines. 

What else do they make that is in or under the twenty dollar range? ARUMA was under fifteen.

A wine friend of mine from San Francisco suggested a Malbec-Cabernet Sauvignon blend, called AMANCAYA. Its 72% Malbec and 28% Cabernet Sauvignon. She suggested that I try the 2017 because it’s classified as an exceptional vintage. 

The wines from Rothschild are well known for their lightly toasted barrels, which helps to preserve the aromatics. The oak integrates with the fruit, producing a well balanced, harmonious wine in the Bordeaux style. 

After finding AMANCAYA online,  it was apparent that the 2017 is a perfectly balanced blend of both the Bordeaux and Argentinian styles, resulting into an evolution of Malbec’s fruity side paired with the elegance  of Cabernet Sauvignon. The high altitude of Mendoza seems to be the perfect setting for the 2017 AMANCAYA Reserve Red Blend. 

The taste profile of this wine darts from dry to fairly acidic, a bit tannic, yet bold in style. The wine is an example of the meeting of the minds of Nicolas Catena and Barons de Rothschild Lafite.

Notes of vanilla, chocolate, plum, blackberry, leather, earth and smoke intermingle to make this a seamless wine. 

And a wine you should try.

Argentina is a land of wine bargains, especially those made by this partnership. I can only imagine what a high end wine might taste like. If the two under twenty dollar wines I have sampled were this good, there’s no telling what is in store in the premium category.

Stay tuned for my next installment.

Philip S. Kampe

Philip.kampe@thewinehub.com 

ARUMA, an Affordable Argentinian Malbec You Should Have by Philip S. Kampe

 

What could be better than sampling wines online with a master instructor.

Thank you Philippe Rolet for leading an interactive tasting of recently released wines from Mendoza (Argentina). I’m still amazed how someone, in this case, Mr. Rolet, can come into my house via the internet (Webinar) and make such a compelling presentation about the wines he represents from Argentina.  

Immediately after the presentation, I  purchased a case of this amazing Malbec for my personal use. 

The wine I am talking about is a 2018 Cantena ARUMA Malbec, made from a partnership between two giants in the industry, Nicolas Catena Zapata, who put Argentina on the map, and Baron de Rothschild. 

Together, they crafted this Bordeaux style Malbec, using no oak and made to drink young,

Sampling this pedigree wine found great balance between the 14.5% alcohol level, smooth tannins and remarkably long finish. Malbec, originally a French clone, has found a permanent home in Argentina, where the powerful grape exudes concentrated fruit into a sea of unending smooth flavors. 

Several years ago I visited Mendoza and realized the hot days and cool nights were a perfect blend for the Malbec grape. The result, at least in this case is a remarkable wine that has elegant balance, lots of juice and a hint of spice. 

Try it!

Philip S. Kampe

Philip.kampe@thewinehub.com 

Mosketto-The Last Fizz of the Season by Philip S. Kampe

 Its been a great summer, at least weather wise. With the pandemic taking center stage, its been difficult to entertain. Well, that still may be the case, but, with proper distancing and some fun wines to enjoy, possibly the next few weeks when the weather may be agreeable for the last time until next year ( depending where you live), an outdoor get together makes sense. 

Last week, we had our second socially spaced get together in six months. It was outdoors and well spaced for three guests. Knowing that this was an experiment, I chose to serve wines that were fun, vibrant and effervescent.

 Bubbles, with low alcoholic content was the way to go on a day when temperatures hit the 80’s. Crisp, fruity and lively wine was the answer.  Who needs a 15% red?

The plan was intact. We would start off with an Americano Negroni, then switch over to Moscato afterwards. 

Choosing the Moscato was easy. I was introduced to Mosketto, red, white and rose, awhile ago. The wine is from Piedmont (Italy) and is naturally fermented, low alcohol (5.5%) and addictive.

When our guests arrived, I served them the Americano version of a Negroni, made the traditional way with white Mosketto, sweet Vermouth, Campari, ice cubes and a slice of orange. 

After cocktails, we ate Andalusian gazpacho paired with pink Mosketto, then pulled pork with red Mosketto, followed by my favorite Italian pastry, sfogliatelle with white Mosketto.

The wines from Asti, the home of Moscato, really set the tone of the evening. 

Enjoy your outings before old man winter sets in.

Philip S. Kampe

Philip.kampe@thewinehub.com 

Malvazija-The Versatile White Wine of Istria by Philip S. Kampe

 

The title says it all. Malvazija from Istria is truly versatile.

Istria, a peninsula, was once in the hands of Italy, Yugoslavia and Austro-Hungary. 

It is now part of Croatia and a region I visited on my travels. Istria is a fairy tale land abutting the sea and dotted with beautiful green hillsides, castles, vines, herbs, small seaside communities and world class truffles. 

Most natives have vines and produce wine for themselves. Croatia has begun to make an inroads into the international wine scene. Istria is no exception, but, has limitations with a little more than 10,000 acres to harvest. 

Don’t let that fool you, as many of the bottles are exported to America.

Malvazija has many flavors from this peninsula, depending where the vineyards are located. The vines can grow near the Adriatic or can grow on the mountainside, which reaches above 3,500 feet. 

I thought it would be best to sample a Malvazija from each area. I chose a 2018 Ritosa Vina Malvazija from near Porec, close to the Adriatic and a 2019 Fakin Vina Malvazija from the inland, near Motovun. Both wines are available in the U.S.

The two styles were completely different, as the 2018 Ritosa, from the seaside was refreshing, acidic and made for seafood. Its light straw color had a faint greenish overtone. There is a presence of orchard fruit, almonds and saline on the palate. It is a clean and fresh wine and the style of Malvazija for easy drinking.

Contrast the 2018 Ritosa to the 2019 Fakin Malvazija and you will see the versatility of the grape. The inland location with different soil and altitude, minus sea breezes and the reflective sun, made this wine a completely different animal. The 2019 Fakin was full of depth, very earthy, rich, dry, bitter, nutty, honeyed and a food friendly wine. Fortunately, I sampled the wine with Croatian friends who ran to their refrigerator with a couple ounces of truffles to pair with this wine. It was a match made in heaven because where the vines grow, so do the truffles. 

In summary, it is my recommendation to try both styles of Malvazija Istarska. It is like Malvazija 101, an easy course to understand the obvious differences that location, soil and altitude make. 

Philip S. Kampe 

Philip.kampe@thewinehub.com  

St. Bartholomew and ... Klopotec? A Croatian Wine Story

It is not known when Saint Bartholomew was born or when he died, so in Western Christianity he is celebrated on August 24. In addition to religious observations, this red martyr became known in folk customs as a protector of many trades, including the winegrowers.

Caption: Luiz Alberto, wine judge - founder of #winelover community - in Međimurje, Croatia, with “klopotec” in the background.  

While in some cultures the feast St. Bartholomew in August has been marked for centuries with various fairs, in Croatia, specifically in the Croatian uplands, St. Bartholomew or Sveti Bartol, is celebrated traditionally as a day when winemakers check the ripeness of grapes. 

Caption:  Tatjana Hažić checking Traminac 8/23/2020

Just today, Tatjana Hažić, the winemaker and producer at Vinska Kuca Hažić, checked the grapes and is optimistic about this year: “Looking good!,” she says, “healthy grapes and leaves on this Traminac!”

In fact, there is a saying in Međimurje: 

“Ako Bartol zrelo grožđe kuša, dobra je za muža.”

(If Bartol tastes ripe grapes, it is a good year for the husband.) 

This clearly is an old saying - the assumption is that the winemaker is a man. Well, if one fast forwards to 21^st century, Croatia has many women winemakers (which is an entirely different story). 

In this story, the two women that play a big role are sisters Tatjana and Valentina Hažić, who are not only winemakers and producers of natural juices in this family estate, but are also organizing many events gathering people from afar to celebrate Međimurje traditions. Enter raising of Klopotec on St. Bartholomew’s celebration.

 

Caption:  Tatjana and Valentina Hažić at Vinska Kuća Hažić

 

What is “Klopotec”?

The literal translation is rattle, but this is a rather big one. Klopotec consists of a large pole with sort of a mill on top, that has been built from various types of wood to create the most possible noise. The oak branches are also added for easier flow, as their leaves don’t fall after they dry. Why is the noise needed? Well, if the grapes are ripe, the birds will come for a feast and the winemakers will have none of that. 

So, on St. Bartholomew, it is a tradition to gather everyone to check the grapes, raise klopotec and wish for the best possible weather for the last few weeks for the grapes. This year, there was no wind so Dean Radanović, cyclist from Zagreb, climbed up to start the rattling.

Then, of course, everyone starts to drink wine. 

Živjeli!

 

Where to Get Wines from Međimurje 

With these kinds of stories of people, traditions and the attention given to the grapes, the wines of course taste great. To taste Croatian wines, including the ones made in the shadows of klopotec, you can find them for a home delivery to most US States at: www.CroatianPremiumWine.com/shop-online  

Živjeli!

 Author: Mirena Bagur, Co-Founder and VP/Brand Management, of the USA-based and -operated Croatian Premium Wine Imports, Inc., www.croatianpremiumwine.com, was born and educated in Croatia.  Always up for adventure, after college years in Zagreb, Croatia, Mirena traveled around the world and settled in Boston, Massachusetts, where she had a career in technology marketing.  She is thankful for her parents who instilled in her appreciation for the Croatian community, history and culture, for her children who love the Croatian culture, but lovingly mock her accent, and her husband who is her partner in crime.

‘ART of Earth’ Affordable Organic Montepulciano D’Abruzzo DOC by Philip S. Kampe

Every once in awhile you sample wine and find a few standouts that are priced much less than what they retail for. Simply put, you find that wine that is incredible and is undervalued.

When that happens to me, I run out as fast as I can and buy as many bottles that I think is practical.

I’m writing this article to expose one of those wines.

Its called, Art of Earth, a certified Organic 2019Montepulciano D’Abruzzo DOC. Its imported by a well known importer, Mack & Schuhle., based in Miami.

The organic, sustainable Montepulciano D’Abruzzo sends your taste buds into orbit.

Your palate explodes with alcohol induced earthy, chalky cocoa flavors with hints of tar, leather, oak, plum, sun-dried tomato and cherry. The combination confuses your palate with too much information. There is uncertainty in each drop. The style is old world.

Montepulciano, the grape, mostly grown in Abruzzo, has two different styles. One style that is light, approachable and soft. Its ready to drink now. The second style epitomizes a complex, rich, tannic wine with a full-bodied finish, much like the ‘Art of Earth.’ Montepulciano.

The Italian producers, MGM.Mondo del Vino, create natural wines the traditional way, following centuries old natural, sustainable, winemaking methods.

Even the wine bottle and screw cap are recyclable.

Mack & Schuhle import a complete line of ‘Art of Earth’ wines.
The bottles come from around the world-Italian Prosecco DOC; Sicilian Pinot Grigio-Malbec from Argentina; Riesling from Germany; Sparkling Sangria from Spain and Rose from France.

I want to try them all!

Bring it on!

Philip S. Kampe
Philip.kampe@thewinehub.com

How Hungarian Cabernet Franc Changed My Life by Philip S. Kampe

My Dad was known to his friends as ‘Cab Franc.’

You see, his name was really Joseph and all of his social time with visiting friends was spent talking about his favorite wine and grape from Hungary, Cabernet Franc.

My mother’s side of the family is Hungarian, her sister was born near Villany. Her mother’s last name was Grosz and her father’s given name was Erdelyi. That was the Hungarian connection.

My father was an inventor and was very private about his patents. What he was not private about was Cabernet Franc. He tooted his horn about Cabernet Franc wherever he went. His business trips included several to Hungary.

Whenever he went to Hungary for business, he took two extra, empty suitcases, filling them up, upon return, with bottles of Cabernet Franc.

When my parents had their bi-monthly parties at our house in New Orleans, in the 70’s and 80’s, wine spritzers were popular. A wine spritzer is made from equal parts of chilled wine mixed with either club soda or ginger ale.

Following the trend, my father made wine coolers using Cabernet Franc.

Eventually, the guests said, forget the club soda and ginger ale and pour the wine Cab Franc only.

That is when they started calling my father, ‘Cab Franc’, instead of Joseph.

On some business trips he would bring back bottles of Cabernet Franc from France, and other trips, Cab Franc from Italy. When he poured these bottles from France and Italy, his band of friends would say the wine doesn’t taste right. It’s not the usual Cab Franc that you pour for us from Hungary. We don’t want an imposter, they would say. My dad’s  loyal friends would say, just bring back the right stuff, the Cab Franc from Hungary.

I remember my dad telling stories to our relatives, Raymond and Roger Weill, who were Americas foremost stamp collectors. They are both wine connoisseurs, and big consumers of high end Burgundies and Bordeaux’s. When the Weill brothers came to our house for a Sunday meal (my mom was their favorite cook), they would bring a case of Hungarian Cabernet Franc for my father, as a gift.  They knew my dad’s supply of Cabernet Franc from Hungary ran out.

In a panicked moment, my dad called the Weills and asked if they could suggest to Martin’s Wine Cellar, the premier wine shop in New Orleans, to carry Cabernet Franc from Hungary The Weill brothers were influential and Martin’s Wine Cellar purchased a palate to keep on hand. It didn’t take long for Martins Wine Cellar to sell the wine, due in part because my dad was the self appointed Hungarian Cabernet Franc ambassador in New Orleans.

In fact, my father said to the staff at Martins Wine Cellar, if you can’t educate your customers on how great this grape from Hungry is, I would be happy to buy all of the bottles you can’t sell.

My father was a man of his word.

As the years went by, my interest in wine grew.

I was out of the house and married, living in Nuremberg, Germany, teaching journalism, photography and movie-making at Nuremberg American High School. We owned a Volkswagen  camper and had three months every summer to travel. This was in the 90’s.

My summer goal was to camp in Hungary and visit Villany and learn about my fathers favorite grape, Cabernet Franc.

My dad passed away in 1989, so, I took it on as my duty to him to visit Villany and learn, first hand about Cabernet Franc for both. ‘Cab Franc’ and my mothers Hungarian roots.

The visit was a success.

I learned that Cabernet Franc was a relatively new variety in Hungary, having been planted in the early 1900’s. It took until the 60’s before the variety began to thrive in Hungary, specifically, Villany. Cab Franc was used mostly in the 90’s in Bordeaux blends. The winemakers realized that in their land of rolling hills and valleys that just maybe, Villany should be the home of Cabernet Franc. Siklos, to the west of Villany has cooler limeston hills, producing Cab Franc with more acidity and ripe for blending with Villany’s grapes.

Villany has a Mediterranean climate, with long, hot summers and mild winters. Cabernet Franc is planted mostly everywhere in the region. The end result encompasses a fruit forward wine that is balanced, velvety and has old word earthiness. It’s a clean wine that rolls off your palate and continues to grow and takes minutes to end, due to its long finish.

My Hungarian wine friends taught a Hungarian phrase to me,’Ha Villany, akkor Cabernet Franc! Ha Cabernet Franc, akkor Villany,’ The translation is simple, ‘If you think of Villany, think of Cabernet Franc. If you think of Cabernet Franc, think of Villany.’

Cabernet Franc is a fascinating grape.

Historically, I was taught, it’s the father of both Malbec and Cabernet Sauvignon. If that is the case, its juiciness, spice and even structure make this variety a superstar. With high alcoholic content (15% is normal), the tannins do exist in younger vintages, but, disappear with aging, turning this wine into an elegant, fruit driven, fresh wine, worthy of international acclaim.

If it weren’t for my fathers passion about Cabernet Franc, chances are I would never had entered the wine world and my passion to alert the world that Hungarian Cabernet Franc is a ‘World Class’ wine.

Isn’t it time to try my Dad’s favorite Hungarian export, Cabernet Franc?

Philip S. Kampe
philip.kampe@thewinehub.com

Barone Montalto Pinot Grigio and Baked Scallops with Shrimp by Philip S. Kampe

With the pandemic forcing us inside, there is little doubt that our cooking skills and wine drinking abilities should reach new heights. I’m from New Orleans, needless to say, my cooking skills have been useful for years. I used to help my mother cook, at age five, for my parents bi-monthly social gatherings at our house. My dad loved French wine- Burgundy’s  and Bordeaux’s. He was at the cusp of the wine world-way before it was fashionable.

Cooking secured my life, as my Italian (Capri), soon to be mother-in-law, had me cook for her before saying that I could marry her daughter. Fortunately, I passed the test (I cooked Italian) and the rest is history.

During the pandemic, at least in our household, meals are very important.

Matching wines with food is essential.

The best way to do that is to choose the wine first, and then build a meal around the wine. That is what was done in this case.

With warm weather lingering, it was apparent a white wine was the way to go. And Italy’s most famous white wine export is Pinot Grigio. With a search online, I found an interesting Pinot Grigio from western Sicily- a wine that can handle shellfish, in this case, sea scallops and shrimp.

New to me, Barone Montalto makes a Pinot Grigio that is exactly what a Pinot Grigio profile entails: a wine that is refreshing, crisp, full of fruit (apple, pear, dried flowers) and is clean. Sampling the 2019 wine, while cooking, I found good minerality, with additional flavors of lemon, grapefruit, papaya and peach. There were undertones of sage, lemon grass, pineapple and hay. A heavy dose of green apple and lime surrounded my palate, as well.

Using this wine in cooking the scallops and shrimp added the extra special necessary dimension.

The Wine: 2019 Barone Montalto Pinot Grigio from Sicily. 12% alcohol

The dish: Baked Sea Scallops and Shrimp

Ingredients:
8 xl Sea Scallops
12 16-20size Shrimp
1/4 cup Pinot Grigio
1/4 cup panko breadcrumbs
1/4 grated Parmesan cheese
1/4 stick of melted butter
Quarter squeezed lemon
olive oil
kosher salt
ground pepper
butter
parsley

Procedure:
Pre-heat oven to 400F
Cook 16-20 minutes
Use a baking dish or divide into two ceramic bowls
Put a drop of olive oil in each dish, pat dry the scallops and peeled .shrimp. Put salt and pepper on both sides of the scallops and shrimp. Arrange them in the baking dish. In a bowl, mix all of the dry ingredients. Spoon them on top of the scallops and shrimp. On top of the scallops and shrimp, pour the melted butter, wine and lemon juice. Put in the oven on a middle shelf and cook til brown (16-29 minutes). Take out of the oven and serve immediately.

Remember to sample the 2019 Barone Montalto wine while cooking the dish. That is part of the fun during preparation.

I’m happy to say that this Pinot Grigio from Sicily held up to the dish. It is a wine, I will order again.

Philip S. Kampe
Philip.kampe@thewinehub.com

Stuffed Portobello Mushrooms with Natural Origins Malbec and Cabernet Sauvignon by Philip S. Kampe

The pandemic has changed my shopping patterns. It seems that hoarding groceries and libations is now common place. Unfortunately, refrigerators only hold so much-whether its fresh and cold or stored in the freezer.

Dry goods are different. If you have a basement, which most New Englanders have, storing dry goods like pasta, jars of artichoke hearts or boxes of Oreos is no problem. The same holds true for wine. It seems that the three liter (4x750ml) boxed wine that was once looked down upon, has emerged as a pandemic star. Sales, according to Nielsen data are up 53% since COVID-19.

As a wine writer and wine lover, it made sense to stock up on boxed wine- storage wise, each box was a drop larger, spatially versus a bottle of wine.

There are so many advantages to boxed wine. Space, price and most importantly, the wine doesn’t go bad in a day or two, thanks to innovative packaging. Once opened, the wine has a 30 day window. What could be better?

After sampling several boxed wines, I found an organic Argentine wine with 14.1% alcohol, made by the owners of Domaine Bosquet, Anne Bosquet and Labid Al Ameri. The three liter boxed wine is marketed under the name, Natural Origins and is a segway for the owners to enter the natural wine industry.

Originally, I sampled the Malbec and was curious enough to try the Cabernet Sauvignon. The fruit used in both wines is from Argentina’s TupungatoValley, known for its extreme daily temperature variations. The differential produces grapes that are overly fresh, with an abundance of aroma.

One night I cooked stuffed portobello mushrooms and paired it with the Malbec. The pairing worked perfectly and now it will be a meal I can make for others, once, we can socialize.

I’m originally from New Orleans and seem to make up my own recipes.

Stuffed Portobello Mushrooms

Ingredients:
1/2 lb Chorizo (I use ground chorizo versus the sausages)
4 Portobello mushrooms
1 Yellow or Red Bell Pepper
1 medium Red Onion
2 Celery Ribs
1/4 cup grated Parmesan Cheese
1/4 cup Breadcrumbs (pancko is fine)
2 eggs
1/4 cup Mozzarella
Salt
Pepper
Sage
Olive oil
Butter


Procedure:
Chop all the vegetables and put them in a medium hot sauté pan after the olive oil and butter bubble.
Add the chorizo separately. After ten minutes the vegetables and chorizo should be cooked. Put all ingredients in a mixing bowl until cooled. Add the sage, salt, pepper, breadcrumbs and cheese to the mixture. Break two eggs, mix them and add to the bowl. Mix well and put into a blender.

Heat oven to 400F
On a baking sheet, put the four portobello mushrooms. Rub oil on top and bottom of each mushroom.
Fill each cap with the mixture and top with mozzarella cheese. Bake for 20 minutes.

Pour a glass of Natural Origins Malbec while cooking and with your meal.

Philip S. Kampe
Philip.kampe@thewinehub.com

The Botanical Drink of the Summer made with L’Apertivo Nonino by Philip S. Kampe

Since the pandemic has taken over our daily lives, cooking and drinking wine and spirits, daily, has become a ritual in our household.

I have been the sole cook in our family for the past 26 plus years. Since work is a thing of the past, my wife has started to join me in the kitchen. She has been using cher Caprese mother’s recipes to create several main courses. And has found a knack for creating desserts.

Having been in the candy and ice cream (Fabulous Phil’s Gourmet Ice Cream) business for several years, my yearning for sweets diminished because I over consumed during those years. My appetite for sweets had changed since my wife, Maria started making pastries.

My position of house sommelier has an added change, I am now the house bartender. What that means is, I can make up drinks and the two of us can enjoy the fruit of the labor. Negroni style drinks have been big hits, as we both love vermouth and Campari.

Maria’s mother, Anna, was known for her devotion to sweet vermouth and martinis at dinner time. We, now, call that ‘Happy Hour.’

One of the drinks that has taken our ‘Happy Hour’ by fancy is a cocktail made with botanicals from the famous Italian Nonino sisters (Elizabetta, Antonella & Cristina) 1940 recipe from their grandmother, Silvea Milocco.

Their grandmother was a pioneer in the spirits world, as she was the first woman in Italy to produce Grappa. Her recipe for the apertivo was lost during the war and recently surfaced. The sisters followed the recipe which includes sixteen vegan friendly, all natural botanicals. The infusion of berries, herbs, roots and flowers helped create a fruity, somewhat bitter, citrus product, full of white peach, lemon, rhubarb and gentian root, appropriately named L’Apertivo Nonino.

Distillation took place in a copper steam still with the head and tail removed. In layman’s terms, it was a modified copper still.

The result is a relatively new (2019 release) botanical apertivo called L’Apertivo Nonino.

As you can see in the photos, the bottle is quite elegant. The design includes the three sisters incorporated into a botanical design.

On the backside of the bottle is a recipe for a cocktail, which has become our favorite drink of the pandemic. It is simple to make and doesn’t seem to have a name. So, we call it L’Apertivo Nonino.

Ingredients:
2 parts L’Apertivo Nonino
1 part Sparkling wine
A splash of lemon juice

Preparation:
Add ice cubes to a bourbon glass, mix the ingredients above in the glass and add a lemon wheel to the glass and serve.

Its a hit in our home, thanks to this lost recipe of 80 years ago.

Philip S. Kampe
Philip.kampe@thewinehub.com

Ignore the Name and Try this Wine: “B I T C H,” the Wine by Philip S. Kampe

You can’t help noticing the bottle on the shelf.

With a pink neck and bold black label emphasizing  the word, “BITCH,” it’s had to pass up this affordable wine ($14),

Its a wine to show off to a crowd or one to bring to an event where social distancing is practiced. Or even, serve it along with the other Bitch wines, Grateful Palate imports.

As founder Dan Philips might say: we have a Bitch for each course. Grateful Palate imports Bitch Bubbly, Bitch White, Bitch Vodka, Bitch Power and Bitch Chocolate Truffles.

Yes, the name is catchy, but, what’s in the bottle of this Spanish (Aragon) wine?

The 2016 Bitch Grenache exploded with obvious aromas of raspberry, upper Michigan cherries and Australian style, black licorice. The bouquet enticed my plates curiosity. Which was awakened and even startled with juicy fruit-especially blackberry, raspberry, red plum and pronounced cherry. That’s where the flavors began to open on my palate, followed by a healthy dose of baking spice, cinnamon, clove, nutmeg and milk chocolate dipped glazed apricots.

The tannins were soft,
I’m guessing the extra aging of this 2016 un-oaked Grenache contributed to its exceptional acidic balance, holding off the ripe fruit and 14.5% alcohol. Its structured, soft and truly enjoyable.

If the name of the wine is offensive to you, ignore it and try this wine. Its affordable, available and delicious.


Philip S. Kampe
philip.kampe@yahoo.com

Komarna7-“High Quality” Plavac Mali, a Croatian Red Wine Made by Seven Wineries by Philip S. Kampe

Croatia is a beautiful country.

Years ago I spent four months on the Dalmatian coast, traveling in a VW camper. Split to Dubrovnik was one of the many drives where the seaside and somewhat dangerous coast roads, with memorials and monuments to those who perished in freak accidents, adorned the road.

The beauty of Croatia was the lure.

 Since those days, my curiosity of food and wine from Croatia has been very high on my list of what to learn more about. I have a great Croatian friend, who has been an inspiration for the past twenty years. He has opened my eyes with observations about Croatian food and wine. I’m seafood oriented, he’s meat oriented.

We both agree on wines.

So, when we both were about to taste this “High Quality” Dry Red Wine, as the label expressed, we were doubters, simply because who in their right mind would prejudice you with the words “ HIGH QUALITY”  That means that the wine has to, 100% of the time, turn into a “ High Quality” wine on your palate a hundred per cent of the time.

We all know that’s impossible.

So, after definitive advice from Brendan David Edwards of 21st Century Wines, regarding decanting the 2016 Plavac Mali, I followed his direction for the wine to breathe. In fact, two hours was necessary for this “High Quality” wine to reach its peak.

Seems like I sampled its growth, every fifteen minutes.

Like a new born horse, it takes a little while to get on your feet.

Once this 2016 Komarna Plavac Mali woke up, (2 hours), the super “High Quality” of the complex wine kicked in. My Croatian friend would say it’s definitely a “meat wine,” and I would agree. Its dry with medium tannins, rich, but needs to age, rounded with medium acidity, has concentrated fruits, a long finish and has lots of spice and chocolate.

At under $24 a bottle, paired with aging capabilities, this is the wine to buy.

Komarna 7, actually is a serious name for the wine.

Seven vineyards blend their Plavac Mali wines together as a collaborative experience, market only one Plavac Mali together, the Komarna7, and market it to America through Croatian Premium Wine Imports (Boston, Ma).

If you like wines like Sagrantino from Umbria and Primotivo from Puglia, you will love this wine. Its big, bold, with 14.5% abv and complex.

Why not put a case in your basement and age this underpriced beauty.
It won’t be here very long!


Philip S. Kampe
Philip.kampe@yahoo.com

Three Quarantine Russian River Valley Wines from Ron Rubin You Should Be Drinking by Philip S. Kampe

The more time we have at home means the more time we have to learn about wines. Its a big wine world out there.

 With well over ten thousand vineyards in America and 89% in California, its obvious what states wines to try extensively, until I begin dreaming  about the wines from Italy, France, Spain and Portugal.

A lot of my ‘workaholic friends’ who are home bound ask for wine suggestions-each one with different price points. Most prefer wines in the $15, $20 and $25 range.

It seems $10 bottles of wine are out of favor or they are embarrassed to ask.

I believe a good way to learn about regions and wines is to find wines that are from the same vineyard and various locations on their property. Sampling the same variety, whether, oaked or un-oaked is a mind opener, as well as sampling a single variety from  a single plot versus the same variety from several plots in the vineyard.

Recently, I was introduced to the wines of Ron Rubin. He is an entrepreneur and founder of the Republic of Tea. His story is interesting and on his website, if you have interest. What interests me are his wines, their quality and affordability.

The Pam’s Un-Oaked 2018 Chardonnay was made specifically for his wife, Pam, who is obviously not a lover of California style, buttery and toasty Chardonnays. Her husband took care of that and made this wine especially for her. Winemaker, Joe Freeman modeled the Chardonnay after a Riesling-low alcohol, lots of sunny fruit and off dry. Its a wine that should be poured quite cold and served festively like a New Zealand Sauvignon Blanc. Its under $14 a bottle.


The complete contrast to Pam’s Un-Oaked Chardonnay is Ron Rubin’s 2018 Russian River Valley Chardonnay. Its a barrel fermented wine, using a mix of both American and French oak. Its buttery, oaky, toasty profile opens up to lively acidity, full of hints of butterscotch, cream cake icing, burnt pineapple and vanilla. If you like California style of buttery Chardonnay, at $19 a bottle, this wine should fulfill your desire.


Ron Rubin Winery makes an affordable Pinot Noir , at $24 a bottle. Pinots under $40 a bottle are rarely enjoyable. This one is. Its dry, smooth with a medium body, full of cherry, strawberry, vanilla, oak, dark chocolate, plum and blackberry. Its dark ruby color and long finish with red berries and smoke make this a wine to buy over and over, again.


Philip S. Kampe
Philip.kampe@thewinehub.com.

EXCLUSIVE: How the Coronavirus Affected Two Wine Shops in Massachusetts by Philip S. Kampe

Life in western Massachusetts has been tourist oriented for as many years as one can remember. With an abundant amount of ski slopes to choose from in the winter and the seasonal likes of Tanglewood, Jacob's Pillow, The Clark Museum, The Mount, Mass MoCA, Berkshire Theater Festival, Hancock Shaker Village and a handful of year round spas, including Canyon Ranch and Miraval, there is little doubt that the area is hopping with locals, tourists and second home owners much of the year.

The second home owners comprise families from the New York City area (under three hours by car) and Boston (under two and a half hours). The demographics and deep pockets help keep Berkshire county alive.

My observation for this second home owner economic infusion started many years ago when my first business, The Candy People, opened in downtown Pittsfield in 1982. Jack Welch and Gene Shallot were among my weekly customers.

When I expanded and opened my second  ice cream shop, Fabulous Phil's, in 1989 at the ill fated Berkshire Mall, three quarters of sales on weekends were attributed to the second home owners. Add the buying power of the locals and transplants to the area and Berkshire county is sound, business wise.

At least, this is what it was like, pre-coronavirus.

What are these people doing during quarantine? Apparently, the second home owners have found their homes as havens and are working from home-in the Berkshires. Since these coronavirus transplants are here for awhile, maybe forever, their buying power has helped our community.

My interest is solely on how the local wine and spirit establishments are doing, sales wise. Are customers in the stores? Do they pick-up curbside or are their products delivered?

With no sales tax on wine and spirits, the customer is already ahead of the game.

Joe Nejaime is the proprietor of  two stores, named Nejaime's, one in downtown Lenox and the the other in the center of Stockbridge, Massachusetts. His brother, Jim Nejaime, owns Spirited, a shop in Lenox, on busy Route 7. These are the two shop owners I interviewed and these are their responses.

1) Is your store open for business the same hours as before the pandemic?
Jim from Spirited-Before 9am-9pm Monday through Saturday. Now: 9am-7pm Monday through Saturday.
Joe from Nejaime's-Hours changed to 9am to 6pm Monday through Saturday and 11am o 6pm Sunday. Normal hours, 9am to 9pm Monday to Saturday will gradually resume.

2) Do you do curbside pickup? If so, what percentage of your business is curbside?
Jim-Yes, we immediately began curbside pick-up. About 60% of our business is curbside.
Joe-Yes, curbside pick-up +/-20%



3) Since your shop is open, do you have more or less sales then a year ago at the same time from from February to now?
Jim-Yes, our sales are higher than comparable months.
Significantly increased during the lead up to and is continuing during the pandemic.

4) Have buying trends changed? If so, how?
Jim-Clients are much more trusting to allow us to select for them. They want higher quality products than before. And they are very explorative, and willing to try new, recommended products. They are also using, exploring and placing curbside, shipping and delivery orders through our website much more than before. Exponential growth in web sales.
Joe-Customers are often ordering in case quantities as well as large sizes. Quicker transactions and higher quality products.

5) Are brand names outselling specialized wines?
Jim-No, both are selling well.
Joe-Brands always have outpaced specialized wines. But, unique wines are still selling due toour customer service and the selections available through Nejaimeswine.com

6) Have beer sales increased? What are customers buying?
Jim-Beer sales have increased-primarily craft beers. Sales of spiked seltzers have increased similarly.
Joe-Beer sales are up. Craft beer sales are up and commercial brands like Bud and Coors are brisk.

7) Have spirit sales surged?
Jim-Yes, spirit sales have surged. People are buying higher quality spirits-primarily, Bourbon, Whiskeys, Scotch, Vodka and Gin. Many are buying Tequila and Mezcal also, as well as aperitifs and digestives.
Joe-Yes, top shelf is very active. Customers are very discerning.

8) You sell charcuterie. Have sales increased or decreased?
Jim-Our cheese, charcuterie and panini sales have all increased dramatically.
Joe-Our large selection of cheese and charcuterie and all of our specialty groceries are selling well. Fresh deliveries arrive weekly. 

9) Are you able to receive deliveries from your vendors, as easily as prior to the pandemic?
Jim-There are minor interruptions in product flow to us-but, for the most part, we are able to re-stock and get deliveries.
Joe-No interruption in deliveries by suppliers.

10) Do you have new customers? Or mostly the same from pre-pandemic?
Jim-We do have a very significant increase in new clients shopping with us, and they have been very appreciative about being able to be provided with our products to enjoy while they are quarantined.
Joe-Long standing patrons and new ones too.

11) Do you deliver wine? What percentage of customers prefer delivery?
Jim-We do deliver to every corner of Berkshire county. I'd estimate about 5% of clients aew utilizing our delivery service. More are using and enjoying Curbside service.
Joe-Yes, we deliver 10-15%, as an estimate.

12) Have you reduced or increased staff?
Jim-We have added staff, especially in the areas of answering call in orders and deliveries. We have some staff working from home, due to concern of exposure.
Joe-Same staffing levels.

My first take from the answers suggests that the wine and spirits world is as active as ever. Business is booming. Curbside pick-up has a new life. Hand selling wine via suggestions has reached a new high. With the cannabis shops closed during the pandemic, it should be obvious that the wine and spirit shops should emerge as the only legal choice for consumers.

A Rich, Deep 2015 Reserva Rioja from Beronia Meets It’s Perfect Food Pairing by Philip #. Kampe

At this most crucial time of separation from the ones you love, thanks to the Coronavirus, for some of us, it creates the opportunity to cook. In my case, for the past 26 years, I have been the sole cook in our household. So, the pandemic is only a stretch from reality.

My wife, Maria, just started cooking her Caprese mother’s recipes. Its a first since we have been married.  She uses her mother’s recipes and has cooked soups, primarily. lentil,  chicken and Pasta Fasul. All have been winners. Her mother, Anna, was an exceptional cook.

I realize that writing only about wine is fine, but, why not pair the wine with selected food. And why not share the recipe? I am one of the types of cooks who doesn’t use a recipe. I don’t measure amounts, but, take a pinch of this and a pinch of that. I grew up in New Orleans and learned the basics from my mother.

In Italy, where food is so important, most households choose the wine first, then cook a meal around it. That’s been the mantra in our house for years.

Today is no exception.

The wine we chose is from the Rioja region in Spain. It is the largest wine producing area in Spain, located in north central Spain, about a two drive from Bilbao. Red wines shine in Rioja and Tempranillo is the star.

The wine we chose to pair a meal with is a 2015 Beronia Reserva. It is 95% Tempranillo, 4% Graciano and 1% Mazuelo.  Spain, as like most wine producing countries has countless indigenous varieties. Wines that retail under $20 a bottle is my usual ‘go to’ price range. Big wines like this one at 14.5% alcohol pair best with beef, lamb, veal and poultry. I’m not much of a meat eater, but, I do love lamb.

Fortunately, I had a three pound lamb in the freezer, left over from Easter. It was intended for our 91 year old friends who spend the holidays with us. Due to the Coronavirus, Easter didn’t happen this year.

Cooking lamb is quite simple. The Greeks do it so well. I’ve adopted their style. I marinate the boneless lamb in olive oil, rub anchovies on the outside and make holes in the flesh and stuff them with sliced garlic and rosemary. I marinate the lamb for several hours or even days, After marinating the lamb, put it in your fridge. Take it out and hour before cooking it in the oven. Preheat your oven for thirty minutes at 300F. Put your lamb on an upper shelf and cook for an hour- if you like it medium rare. The Greeks eat lamb well done. If that’s the case factor in another thirty minutes in the oven. My wife eats lamb with mint jelly.

Pairing lamb with this Rioja wine was perfect. The gamey lamb needs a big wine. The 2015 Beronia Reserva is bold, dry, tannic and acidic. The wine evolved into another wine once it paired with the lamb. It became velvety and soft.  The lamb balanced the wine. It was rather magical. The leather and spice and oak in the wine appeared before the plummy fruit took over and lingered on the palate.

The 2015 Beronia Reserva was aged for five years. The aging developed notes of vanilla, cherry, spicy plum, chocolate, dates and leather on the palate. Frankly, all of these nuances appeared while it was paired with the lamb. Does that mean that this is a food wine.? Absolutely, yes.

Beronia Vineyards sources their grapes from two-hundred growers. Vines range from thirty to sixty years old. Winemaker Matias Calleja selects the grapes, parcel by parcel. Its as if the vineyards are his. He has complete knowledge of Beronia’s 70 acres of vineyards and the 2000 acres Beronia sources in Rioja Alta. All of the growers are within a six mile radius from Beronia’s vineyard.

Philip S. Kampe
philip.kampe@thewinehub.com