The Hudson-Berkshire Wine & Food Festival in Chatham, New York by Philip S. Kampe and Maria Reveley

                                                

We remember attending the first edition of this hometown country festival.

Now, in its 'Seventh Year', the small country festival has not changed much from its roots. What has changed is the high quality of the vendors products. From pickles to artisan cheese, the food vendors have risen to 'gourmet 'levels of quality.

On the beverage end, many products merit national attention. From Bourbon to vodka to wine, new companies with high goals fill the pavilion with generous samples for the thousands that attend each day.

Admission is $25 for tasting admission and $10 for general admission.
There is no greater bargain in the country.

As a yearly event, plan on attending in the future, on either Saturday or Sunday of Memorial Day weekend.
The 11am to 5pm event takes place at the Columbia County Fairgrounds in Chatham, New York. Chatham is located less then an hour to Albany, N.Y. or the Berkshires of western Massachusetts.

Its a fun, family day that includes music, food vendors, tons of wine and spirit samples, kids activities and the feel of the country.

Wairau River-New Zealand's Top Family Estate Winery Blossoms In Both Wine and Food Venues by Philip S. Kampe and Maria Reveley

                                                                Dave Kenny

                                                                  Cellar Door

                                                                                   

While visiting New Zealand we stumbled onto Wairau River Winery, a winery that was established in 1978 (first vines planted) by Phil (love that name) and Chris Rose.

Today, in 2019, their five children (many are adults) and extended family pitch in to run this family owned estate in the world famous Marlborough region.

The Wairau Valley is extensive and is surrounded by the Awatere and Southern Valleys.  Once you drive out of Blenheim, all you can see are vines.I was told that nearly half of the vines in the Marlborough wine region exist in three valleys, where the Wairau River meets the Pacific Ocean. The Richmond Mountains in the North separate the region while the Wither Hills in the south protect the region from the nearby harsh weather elements that cause havoc.
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The Wairau Valley is mainly flat.

Wairau River winery is home to Sauvignon Blanc, Pinot Gris, Chardonnay, Gewurtztraminer, Riesling,  Pinot Noir and Syrah.

Naturally, Sauvignon Blanc is the most important grape in the region. The first vines were planted in 1973. Today, the demand has grown to the point that in years to come, the demand will outgrow the supply. In other words, there is no room to plant any new Sauvignon Blanc seedlings.

Historically, wine has been made in New Zealand for the past two hundred years. The European immigrants jump started the industry about a hundred years ago, while most recently, within the past twenty years, the focus on the cool climate grapes paired with modern technology has put New Zealand on the map. White varietals thrive alongside Pinot Noir.

Although the Rose’s planted their first grapes in 1978, it was not until 1991 that they released their first vintage. The years prior, they sourced their grapes to other vineyards. Being pioneers in the industry, Phil and Chris Rose have made the most out of this prestigious wine region. Marlborough wines are known for their intensity of flavor due to the cool climate, which was mentioned earlier. Low yields and ripe estate fruit define Wairau River wines.

Wairau River means ‘a hundred waters’ and on the banks of the river, known for its stone and silt, the Rose’s winegrowing days began. Today, they own 500 acres. They only use the finest grapes for their wines, focusing on –you guessed it-Sauvignon Blanc and Pinot Noir.

The Rose dynasty estate covers nine (9) vineyards in the Rapaura appellation of Marlborough. According to Export Manager,  Dave Kenny of Wairau River, the Rose’s had their pick of the region in the late 70’s and chose wisely where to plant their vines. Early success led to expansion, followed by sustainable farming practices.  Protecting the environmental integrity of Wairau River has long been the path for ‘Green Country’ traditions and a credo of New Zealand wine production.

Beside sampling Wairau River’s bread and butter, Sauvigon Blanc and Pinot Noir, wine extraordinaire Dave Kenny shared an amazing batch of Wairau River wines with us. The Pinot Gris, Syrah, Sauvignon Blanc and Chardonnay stood out.

We had the opportunity to sample numerous reserve wines with our lunch at the popular ‘Cellar Door’ restaurant, adjacent to the winery. Tables inside and out-next to the vines- enhanced the Wairau River wine experience.

My lunch consisted of an amazing seafood chowder that paired perfectly with Pinot Gris, a wine that Wairau River exports to the states and is distributed by Terlato (they import Pinot Noir, as well).

On Dave Kenny’s recommendation, my wife, Maria, ordered a double baked blue cheese soufflé, which was so decadent that I had to ask Dave for the recipe.


Double Baked Blue Cheese Souffle

Ingredients:
6 ounces of butter
4 ounces of plain flour
24 ounces of whole milk

9 ounces of strong blue cheese
2 tablespoons of parmesan cheese
10 egg whites
6 egg yolks
Pinch of chopped parsley
Salt and pepper to taste

Method:
Melt butter
Add flour and cook to blond color
Whisk in milk and simmer
Add salt and pepper
Add cheese and melt in
Turn heat off stove and let cool for three minutes
Transfer mix into a bowl and whisk in egg yolks
Whip egg white until ribbon stage

Fold in egg whites

Grease ramekins and fill to ¾
Place in water bath and bake at 375 degrees for 20 minutes
Take out of oven and let cool
Put on serving dish when ready

To reheat:
Slightly cover soufflé with cream and put in 400 degree oven for 15-20 minutes
Souffle should be puffy and colored when serving
Add mescalin salad and sliced pair with toasted walnuts as garnish on side

Top with lemon juice, olive oil and salt and pepper vinaigrette


The Cellar Door Restaurant is where you may have the opportunity to meet Phil and Chris Rose. Rumor has it that Phil pops in each morning to have his morning tea. The relaxing atmosphere of the Cellar Door is where I want to be.

What could be better then pairing Wairau River wines with double baked blue cheese soufflé?

Nothing…..

Wairau River Wines
www.wairauriverwines.com 
phone +64 03 5727850
email: dave@wairauriverwines.com
address: 264 Rapaura Road  RD3  Blenheim, New Zealand 

Terlato Wines (Wairai River importer)
phone: +1 847 444 5500
email: pr@terlatowines.com 




 

Villa Raiano, Campania's Friendly Winery by Philip S. Kampe & Maria Reveley

Who: Villa Raiano
Where: Campania (Avellino)
When: Established in 1996
Founders: Simone, Basso, Sabino Basso, Paolo Sibillo
Consultant Winemaker: Fortunato Sebastiano
Property:40 acres planted in the 'Irpinia' hills near Avellino
Production: 300,000 bottles
Wines Produced: Sparkling, Rose, Taurasi, Grappa, Fiano di Avellino, Greco di Tufo, Falaghina and Aglianico

Tradition and Family is what Villa Raiano is all about. Family members, Federico and Brunella Basso are running the family business. Young, adventurous and family based, this duo has the skills to turn Villa Raiano into a wine that is known for elegance, worldwide.

Their wines, which are classics of the region, Taurasi, Fiano di Avellino and Greco di Tufo are made with precise skill and appropriate aging before their release.

Winemaker and Consultant, Fortunato Sebastiano makes many wines using an egg, where the wine ferments without the use of wood. This is a new project for the vineyard and is in the initial stages. Economically, the eggs can last a lifetime, thus saving the vineyard extra expense in purchasing new oak barrels continuously.

At a tasting of wines at the vineyard, with the winemaker and Federico Basso, it was easy to understand why Campania is home to three DOCG wines- a larger number then most other Italian regions. The prize wines of Campania include Fiano di Avellino (white), Greco di Tufo (white) and Taurasi (red).

All of the DOCG wines are produced at Villa Raiano, many of which have won awards, including a spot in Tres Buccheri, the most esteemed wines in Italy.

In 2009, Villa Raiano was relocated to its present location, sitting high on top of a hill, overlooking the valley of the river Sebato, in the town of San Michele di Serino. The cellar has the newest and most advanced winemaking and storage technology, while the building is architecturally renowned.

Working with native grapes, organically grown, gives Villa Raiano the necessary tools to play to a worldwide audience.

The company is poised to grow, when the times comes, to full capacity of 450,000 bottles. Presently, Villa Raiano is in the process of enlarging, so, that they will have the space necessary for future growth.

Visit www.villaraiano.it to learn more about this DOCG, Campania, family-run company.

Philip S. Kampe
Maria Reveley

Winery Villa Raiano Loves Campania And Its Traditions by Philip S. Kampe & Maria Reveley

                                                      Federico Basso

                                           Simone Basso and his wife

                             Brunella and Federico Basso plus the Mascot

                                     Villa Raiano and the love of Irpinia, Campania

Campania is where my wife’s mother and family is from. She (Anna) was born on the beautiful Isle of Capri in 1911. When Anna was a child, her family came to America and opened a business in Hoboken, New Jersey, the home of Frank Sinatra.

What I learned from Anna was how proud and loyal she was to Campania, its people and the land. The rolling hills along the Amalfi Coast to Naples and Avellino is dotted with walled villages, ancient ruins and towering churches.

Campania is a land full of vineyards, pizza made famous in Naples, special lemons for the production of limoncello and prize buffalo milk for the making of mozzarella di bufala. Gastronomically, with the sea nearby and spaghetti alla vongole on every table, its hard not to love the epicurean delights of Campania.

San Marzano tomatoes thrive in the volcanic soil that is the base for many vineyards in Campania. Winemaking began in the 7^th century B.C.

On a recent trip to Campania, I had the opportunity to spend time with the Basso family, a family proud of their background. Campania meant as much to them as my mother-in-law. Choosing to show us Pompeii and Pasteum was of equal value as showing us their winery and olive oil factory.

Pride is how you can describe those from Campania.

In today’s world, the Basso family and their dedication to their region rings strong among the chaos the 21^st century has  shown us.

Villa Raiano, near Avellino, an hour or so from Naples, is home and namesake of the vineyard.

” Irpinia is our land” was the title of the booklet that one of the new faces of Villa Raiano, Brunella Basso handed out upon arrival to the vineyard. Her cousin, Federico Basso, brother of Brunella, is the other new face at Villa Raiano. Between the two of them they will run and market their wines worldwide.

Fabrizio Basso, a cousin,  is an integral part of the other family jewel, Basso olive oil. During his free time, he hangs out at the vineyard.

Villa Raiano produces 300,000 bottles a year, with a capacity to add another 150,000 bottles when the time comes. Fortunato Sebastiano is their consultant winemaker and Gabrizia Cellai is responsible for overseas sales, along with marketing guru, Brunella Basso.

The staff at Villa Raiano is tight knit. No egos, just positive energy.

And the positive energy carries over to their wines. The indigenous varieties of Campania carry over to high quality wines, whose characteristic is the terroir of Irpinia.

Tradition is what Villa Raiano is about.

                 ”Irpinia is our land”
Fertile land of Irpinia, daughter of the Wolf, proud
of its traditions and history, just like us, who
in this land, in our land, have decided to carry

On the family business

Identity of a place,

identity of ancient flavors.

The estate at Villa Raiano was established in 1996 by Simone and Sabino Basso and brother-in-law Paolo Sibillo. The property has over 40 acres, planted around the hills of the ‘Irpinia’ area in Avellino. Classic wines from the region are produced: Fiano di Avellino, Greco di Tufo, Falaghina, Aglianico and Taurasi.

The wines from Villa Raiano plus the small batch Grappa and Sparkling wine are worthy of an article on their own, which, will be posted shortly.

The winery, with gravity feed, is a work of art and should be seen if you are in or near the Avellino area. Trains leave daily from Naples.

The Basso's and their mascot will greet you with open arms?

Visit www.VillaRaiano.com  to learn more about this wonderful Irpinia winery.

Philip S. Kampe

Philip.kampe@thewinehub.com 


       

                                                     Journalist Philip S. Kampe

'FEEL THE HEEL' of Puglia Wine Country by Philip S. Kampe & Maria Reveley

                                                     'FEEL THE HEEL'
                                                  
When you speak about the boot of Italy, many people are unaware that the reference is to Puglia.

Puglia is the boot of Italy.

Some of my favorite red wines come from Puglia. It is the easternmost region in Italy, known as the ‘boot or heel’ of Italy.

Isn’t it time to ‘Feel The Heel’ of Italy?

Puglia is a long, narrow peninsula bordered by two seas, the Ionian and the Adriatic. Puglia is the least mountainous region in Italy. The few mountains that exist are from the southern Apwnnine chain. The second group of mountains that run through Puglia have high, steep cliffs and are known as the Gargano Hills.

Half of the territory is flat, like a pancake. The flat plains are called Tavoliere delle Puglia, while other smaller plains exist throughout  the territory, one id the Terrra di Bari and the other is known as Pianura Salentino.

Puglia is a land where ancient settlers left innumerable monuments throughout the territory. The land is rich in culinary traditions, thanks to the millions of olive trees, wine and the bounty of the sea. (I was told that there are more olive trees in Puglia then people)

Puglia is divided into six provinces: Bari, Brindisi, Foggia, Lecce, Taranto and Barletta-Andria-Tranim the newest, established in 2004.

Since wine is my focus, I realize that the two seas that border Puglia are a gift for the vineyards. The seas influence paired with the hot summers help make the wines acidic, which is perfect for food pairing. With over 325 miles of coastline and vineyards near the coast, it is no surprise how large of an effect the coastline of Puglia has on the vineyards.

The three main indigenous grapes that make Puglia unique are: Primitivo di Manduria (the grape I will focus on this coming week), Negroamaro and Nero di Troia. Primitivo, from central Puglia, means ‘the first’ because the grape is the first to mature. The characteristics of the Primitivo grape differ from most other varietals is due to its size. The berries are small clusters with skins that have medium thickness. Early maturation (late August) helps create a very juicy pulp which comes from the naturally high concentration of sugars in the grapes.

The resulting wines are often opulent with obvious cherry overtones.

Primitivo has the same DNA as Zinfandel, so, don’t be afraid to try it. You already know it by a different name.
The red grapes of Puglia make way for some interesting white varietals, of which, these my favorites: Verdeca, Bombino Bianco, Fiano, Bianco D;Alessano and Moscato Reale.

Northern Puglia wines, with its undulating weather conditions, differs from the bitter hot weather conditions in the south. The main red grape from this area is Nero di Troia, a black, thick skin, late maturing grape, whose flavor resembles a peppery blackberry.

The third most important red grape is Negroamaro, which grows with passion in southern Puglia, home of Brindisi and Lecce. The word, Nnegroamaro, comes from the Latin and Greek words meaning ;black.’ Historically speaking, Negroamaro, is the oldest cultivated grape variety in Puglia. The grape has been around for the past three thousand years. The grape is small and compact, creating simple clusters. Thick skin grapes that are compact, like Negroamaro, create wonderful wines that age well. Hints of thyme and licorice define this overly acidic varietal.

All in all, the upcoming visit to Puglia, will educate me, so, I can ‘FEEL THE HEEL’



Philip S. Kampe

Philip.kampe@thewinehub.com 

 

TAP Innaugural Wine Tour 2017 by Maria Reveley

                                                             
                                   Symington General Manager, Jose L. Alvaras Ribeiro

                                                             Quinta do Bomfim

                                             Terraced Vineyards on the Douro River

The Inaugural TAP Wine Tour

November 2017

The Douro Region

The Inaugural 2017 TAP Wine Tour celebrated the winners of a blind tasting to become the wines chosen for 2018 TAP flights.

Abilio Martins, SVP Marketing at TAP, and his teams developed this effort to promote the Portuguese culture on TAP through its wines and cuisines. 

In 2016, TAP served 1.2 million bottles of national wines making it the biggest showcase for Portuguese wines in the world.

TAP intends to broaden and diversify its on-flight ‘Wine List’ to include red, white, rose, muscatel, port and sparkling wines to create a true onboard Wine Experience.  It will offer quality wines from small and large producers with an estimate usage of 2.5 million bottles over the next two years.

This Inaugural Wine Tour was the culmination of many hours of tasting by wine experts, first in Lisbon, and then on two flights to Prague.  In the air, taste buds change with air pressure, so the winners on the ground were re-tasted, again blind, to make sure the very best wines would be served to TAP flyers in 2018.

To enhance this experience even further, the crews are being trained to better serve the wines of the new lists. The Wine Experience joins the Taste the Stars project, in which TAP invited five (5) Portuguese Chefs, all distinguished with Michelin stars to join Vitor Sobral, TAP’s gastronomical consultant, to create superior on-board taste experiences.

These chefs are: Henrique Sa Pessoa, Jose Avillez, Miguel Laffan, Rui Paula and Rui Silvestre.

As remarked by Fernando Pinto, TAP’s CEO, “Just like the Portuguese, TAP has huge passion for Portugal.  Not only do we bring the world to Portugal, as with us, this passion has no boundaries and we’ll take it all over the world.”

What follows is a description of one of the winning regions, the Douro, in northern Portugal, and its winning wines.

The Douro Valley is a UNESCO World Heritage area.  It is stunningly beautiful, with steep mountains and hand tended vineyards.  The Douro River runs through the region and the city of Porto. And, at sunset, you can begin to understand why the name – River of Gold – is so on target.

The river winds through granite escarpments and terraces of schist. The steep mountains of the Douro Valley have been tended for hundreds of years by hand.

The Douro Region is the FIRST DEMARCATED AND REGULATED WINE REGION IN THE WORLD!  This area produces port, excellent DOC Douro wine, sparkling wine and muscat.  It was established by decree in 1765 by the Marquis of Pombal and classified as a World Heritage Site by UNESCO in 2001.

A few words about Port Wine, which some call the nectar of the gods. Port wine has a richness and intensity of aroma that is unique, with a high level of alcohol (between 19% and 22%).  There is white, ruby, tawny, rose and late bottled vintage (LBV) Port Wines.

The methods used to make these delicious wines are much the same as hundreds of years ago.  The LBVs are considered by many to be the Crown Jewels of Port Wine.

TAP’s Wine Tour winner in the Douro was Symington which prompted a visit to Quinta do Bomfim, where we were met by Jose L. Alvares Ribeiro, Executive Director.

The Symingtons of Scottish, English and Portuguese descent have been Port producers for five generations since 1882. Five members of the family work together in their four historic Port houses: Graham’s, Cockburn’s, Dow’s and Warres, being one of the foremost producers of premium quality Port.

The Symingtons were also pioneers in the development of Douro wines in the late 1990’s, producing Chryseia, Post Scriptum (both with the Prats family), Quinta do Vesuvio, Quinta do Ataide and Altano.

Mr. Ribeiro explained that there are 110 varietals in the Douro and that originally the Douro produced only red wines.  When they applied brandy to kill the yeast, they started making Port. Fifty-five per cent of all mountainous vineyards in the world are in the Douro and it is three to four times more expensive to produce wines here than in any other area of the world.

Although the soil in the Douro is poor, it does retain water because of the schist, and the vines are very resilient, developing deep roots to find the water. The vines can withstand the extreme weather of the Douro.

We tasted the Quinta do Ataide 2014, 100% Touriga National, the national grape of Portugal. Ruby red with dark cherry and plum notes, this young wine shows promise.  The long awaited Quinta do Vesuvio 2015 will be released shortly.  Both wines are from their best plots on the vineyard, where clay rather than schist prevails.

The Dow’s 1980 vintage Port ages beautifully with a clear color and velvety, rich tones.

All in all, this area of Portugal is a magical and beautiful place that honors hundreds of years of tradition in wine-making.  It’s a region one must visit.

 Maria Reveley

'France In A Bottle' Selection Pas Mal has it all by Philip S.Kampe & Maria Reveley

Michael Fuerstein, founder and owner of Selection Pas Mall deserves 'double credit' (see the two photos?) for having the palate and ingenuity to bring a selection of rare and exciting French wines to the forefront of the New York area elite sommeliers, beverage managers and retail store owners whose customers simply demand the foremost wine selection for their businesses and homes.

Mr. Fuerstein is an elegant man-he even tries to kiss women's hands when he meets then, but, invariably kisses his own hand in jest. He is wise, quick witted and has been in the eyes of many because of his array of glasses (like the Europeans) and full grown mustache.

Beyond the looks, wise cracks and reality based speech, Michael shows a true talent in herding the finer wines from France. Champagne, white and red burgundies and various surprises make his portfolio tasting a true challenge for the palate. When you believe you have found the ultimate wine, the next one you taste is even better.

I have been educating my wife about wine for the past 15 years-but in her words-'today, I discovered what you have been talking about for years.'

The proof is in the pudding.



                                                  The Tasting Manual contents

Champagne houses Demiere-Ansiot, Jose Dhondt, Vazart-Coquart, Gerard Loriot, Salmon, Elodie D., Hubert Paulet, Baron Dauvergne, Camille Saves, Hure Freres and Pierre Gerbais were represented.

There were too many standouts at the 'White Burgundy and Red Burgundy' tables. Some of my favorite producers included: Domaine Nicolas Rossignol, Domaine Dublere, Domaine Dominique Mugneret, Domaine Digioia-Royer and Domaine Rossignol Trapet.


If you don't know about Selection Pas Mal, it is time to learn.

                

Philip S. Kampe
philip.kampe@thewinehub.com

Maria Reveley

The 'Visual Still & Sparkling Wines from Asolo' by Philip S. Kampe & Maria Reveley

 The ASOLO Wine Tasting takes place several times a year.
The producers of the wines and their staff show their wines at the Annual Tastings that take place in the center of Asolo.
Some of the wineries that participated in this event include: Bedin, A.M.A., Vini Costa, Montelvini, Martignago, Tenuta Baron, Villa Giustiniani, Meridiana, Conte Loredan Gasparini, Cantina Cirotto, Dal Bello, Giusti Dal Col, Sartor Emilio, Astoria Vini, Terre Dei Castellaz, Pozzobon Comm. Rosalio, Villa Sandi, Tenuta Amadio, Case Paolin, La Caneva Dei Biasio, Cantina Sociale Montelliana E Dri Colli Asolani, Colmello and Agnoletti Ida

Philip S. Kampe
philip.kampe@thewinehub.com