Wednesday, December 19, 2018

Bila-Haut-Two 2017 Languedoc Wines Under $15 Worth Trying by Philip S. Kampe

                       Bila-Haut- Two Outstanding Under $15 Languadoc Wines

Each year I am psyched to try the new vintage of Michael Chapoutier’s ‘Bila-Haut’ Cotes du Roussillon wines. The vintage I sampled is the 2017 and is from the Bila-Haut, located in the best part of the Languedoc called the Cotes du Roussillon.  This special area was originally planted by the Greek Mariners and was known for making top quality wines.

The cross on the label signifies that there was once a house of refuge for the Knights Templar at the House of Bila-where the estate is located.  The hills contain 40+ year old vines that are managed for low yields with sustainable farming practices. The result, as in the 2017 yield equates to high quality fruit yield.

Three varietals grow on the property of Bila-Haut, Syrah, for its strength, spice and aromas, Carignan for its minerality and crisp tannins and Grenache for its bag of tricks. The other varietal used for the white wine is Macabeu, which is grown on another property owned by Chapoutier. The wines reflect the terroir that is influenced by the constant winds of the Midi. The grapes are hand harvested, then given full attention by the Chapoutier team.

2017 Bila-Haut Cotes du Roussillion (white) is a crowd pleasing wine. Its pale yellow hue and smoky citrus bouquet opens into a mouth full of pleasure, highlighted by a huge dose of fresh, crisp acidity with brine overtones. Made from a blend of Grenache Blanc, Grenache Gris and Macabeu, this vintage will please all levels of wine drinkers.

2017 Bila-Haut Cots du Roussillion Villages (red) is an interesting wine whose grapes, Syrah, Grenache and Carignan grow on the slopes of the schist laden, higher altitude, Agly Valley. In your glass the wine has a deep, dark, garnet hue. Strong aromas of dark cherries fill the glass, making way for a heavy beast of a wine that is well-structured and fleshy. The wine reminds me somewhat of a Sagrantino from Umbria-its raw, warm and mimicks the schist’s heat of the terroir.

  Philip S. Kampe            

Tuesday, December 18, 2018

'Daniele Gourmet' and Giuseppe Maglione Inspire Campania Food and Wine Traditions by Philip S. Kampe

                                                        Giuseppe Maglione

’I have never eaten a pizza like this in my life. There is an explosion of flavor in the mouth that is unmatched. Amazing artisanal pizza made only by Giuseppe Maglione.’

Mai mangiata una pizza cosi in vita mia. C’e un esplosione in bocca di sapori che e uno stupefacente,
                                                          Giuseppe Maglione


Few pizza makers are genius. I’ve come across a few. Sorbillo frpm Naples is one and Giuseppe Maglione, from Avelliono, not far from Naples is another.

Recently, I had the honor of visiting his pizzeria, Daniele, for a night of pizza education and sampling, of course.

Giuseppe does not use refined flour and has mastered gluten free pizzas. He pays attention to details, buys his products locally and focuses on the Iripina cuisine.

“Pizza is a white canvas, the ingredients are our colors’ says Mr. Maglione, as he tells us about his artistic endeavors. Daniele is named for my grandmother, Anna Daniele, who opened a pizzeria in 1965. She was well known for her fried pizza, a pizza with Iripina origins.

Growing up, the fascination of flour (type 2 only), pizza dough and a palate of local ingredients sang to my heart. Experimentation brought me to the next level. I can invent new combinations, using the best products from Campania and Italy to create what many consider to be ‘gourmet pizzas.’ The combinations are endless.

Campania, with its food and wine culture is considered to be one of the most important areas in the world. The high quality, fresh artisanal products and high standards has  paved the way for future generations to enjoy its rich heritage.

Giuseppe Maglione understands his mission in life-that is to pass on his Iripina traditions, in this case, pizza making, to the next generation of Campania artisans.

Winemaking, like pizza making, has been a tradition in Campania for centuries. Like Giuseppe, another new face on the block is Villa Raiano, a vineyard that I have written about extensively.

The best pairing for all of ‘Daniele Goumet’ pizzas was very obvious. The non vintage, Villa Raiano Ripa Bassa Brut, made with the Methodo Classico (its not prosecco) was the obvious pick.

Imagine what has transpired in Giuseppe Maglione’s short lifetime.

His grandmother was the family torch carrier, famous for her pizza, both fried and traditional. Giuseppe, honoring his grandmother, Anna Daniele, carries her name, Daniele, for his pizzeria. 

The 21st century, is the new voice of past generations. A slice of ‘Daniele Gourmet’ pizza will bring you there.

Who will follow in Giuseppe’s footsteps?

If you are in Campania, try to visit Daniele, Giuseppe Daniele will welcome you with open arms.

Daniele Gouurmet
Viale Italia 283
83100 Avellino AV, Italy
Telephone 39 0825 33451

Philip S. Kampe

Monday, December 17, 2018

#GoGoldenBordeaux Virtual Tasting for #winelover-s

On November 7th, as I was traveling in Europe, I missed the opportunity to join another very entertaining and educative virtual tasting by Snooth. The #GoGoldenBordeaux tasting.

But what does it mean? #GoGoldenBordeaux means the changing tide for the sweet wines from Bordeaux. The wines are not just golden in color, but they are golden in flavor! And this was a golden opportunity to experience the wines in a different light. The light of pairing them with salty and spicy foods! 

Crazy huh?! I know... But it works! 

Please don't have to take my word for it. Here's what some #winelover-s had to say on twitter during the tasting about this golden idea! [pun intended] 

They tasted the following wines: 


Luiz Alberto
  • Italian Wine Ambassador
  • I combine my passion for wine with social media

Read more:

Friday, December 14, 2018

New Zealand Wines Are More Then Sauvignon Blanc by Philip S. Kampe

After spending more then a month in New Zealand, I have to come to appreciate the complexities of the varied terrain and micro climates that exist in both the South and North Island of New Zealand.

Besides being a beautiful country, made up mostly, on the South Island, of farmers, the focus on growing varietals is the focus of those who are in the business.

There are 30 million sheep, 5 million cows and only 4.9 million people in New Zealand.

Fewer border collies then one would expect.

The land is beautiful and the wines are outstanding.

I will share a few of my finds,wine wise in a future blog.

I'm just letting you know that I am back and will start posting as I have in the past.

Happy Holidays to each and everyone of you....
Philip S. Kampe

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 ...