Omni Wines-An Importer/Distributor With A Mission by Philip S. Kampe

In 2000, Omniwines Distributing Company was established in New York. Shortly after that, I met Camilo Ceballos, now wine director for this passionate company that specializes in estate bottled wines that have historical character integrated with heartfelt, inspirational wine making traditions.
Through the years Omniwines has showcased their wines at various tastings throughout Manhattan, where I had the opportunity to sample their focused portfolio.
Wines from Italy dominated at the wine tasting. Those Italian wines were not your usual suspects, but, wines from small producers in remote areas of the twenty provinces in Italy.
The same is true for their offerings from Argentina and Spain.
There are too many special wines to highlight. Its best for you to visit their website, www.omniwines.com to learn more.
I’ve included a few, random photos of some of the offerings I sampled.

Philip S. Kampe
Philip.kampe@thewinehub.com

L’Aperitivo Nonino-The Nonino Women Are Up to It Again by Philip S. Kampe

The Fifth generation of the Nonino family work together in the family business, which was created in Friuli, Italy in 1897. They are master distillers, whose spirits have been recognized worldwide for their quality and high standards.

The first time I sampled a Nonino grappa was at our relatives restaurant, La Capannina, on the island of Capri. Since that day, twenty years ago, Nonino products have been in my life and those that I entertain. 

Needless to say, when the Nonino sisters, Elizabetta, Antonella and Cristina get together and brainstorm about what product to focus on for future sales, a discussion followed about highlighting their grandmothers grappa. 

Their grandmother was Silvia Milocco. She was the first woman in Italy to produce grappa. In 1940 she created L’Aperitivo Nonino. It was lost to the war and just resurfaced as L’Aperitivo Nonino Botanical, thanks to the sisters.

The appetitivo is made with sixteen botanicals, is all natural and for today’s world, is vegan friendly. 

Its a bit bitter, with notes of fresh citrus, white peach, rhubarb and bitter, gentian root. The infusion of berries, herbs, flowers and roots help create a fruity and fresh, citrus product.

Distillation was batch with head and tail removal in artisanal copper steam stills.

I sampled the appetitivo with ice. Its 21% abv went unnoticed:

At close to $40 a bottle, it’s a no brainer. 

Hats off to the Nonino Women!

Philip S. Kampe

philip.kampe@thewinehub.com. 

Let's Learn About Greek Varietals by Philip S. Kampe

                                                10GR Founder Manolis Zaranis

                                               Sommelier Kosmas Sarakinis

                                            Let’s Learn About Greek Varietals

Greece is a very large country with volcanic terrain, sandy beaches, lots of sunny islands and tall mountains.

The wines from Greece vary from location to location because the varietals that can develop and mature on one terrain-think high mountains-don’t necessarily do well on the other-think sunny islands.

The wine regions in Greece include three mainland regions : Northern Greece (including Macedonia); Southern Greece,(including Crete); Central Greece,( including Attica); and the Aegean Islands, (including Rhodes and Santorini).

Winemaking dates back nearly 6,500 years. Historically, there is evidence that suggests that the earliest remnants of crushed grapes originated in Greece. 

So, why, after 6,500 years do we know so little about Greek wines?

I was in the same boat. I had limited knowledge about Greek wines until I took a trip to the Island of Rhodes. An hour by air from Athens, Rhodes is  located in the Aegean Sea., nearly touching Turkey.

The food is Mediterranean and the wine scene exists with random tastings day in and day out. The tastings take place all over town, in both the new and the walled Old Town of Rhodes.

Once inside the Old Town, you will find a ‘world class’ wine and spirits shop called “marinos s.a. The shop has been a fixture of the community for generations. Owner, Theofilos Marinos, who I met on my last night, was an impressive, knowledgeable and generous shop owner. He offered to open any bottle in his shop for us to sample. We (Kosmas Sarakinis) said, ‘next time.’

Kosmas manages the hip ‘10GR Wine Bar,’ located below the upscale 10GR Hotel. Owner and entrepreneur Mzanolis Zaranis opened both establishments, under one roof, because of his love for the hospitality business. He is an active owner and loves both businesses.

Kosmas introduced me to the wines from Rhodes-which is a perfect start to the puzzle of Greek wines. Rhodes is home to numerous wine varietals. Two PDO wines are from Rhodes, the PDO Muscat and the PDO Rhodes. Greeks like either sweet or dry wines. Restaurants ask it in that manner. Do you prefer white sparkling or red? Sweet or dry? It makes it easy for the consumer.

The varietals that I sampled from Rhodes were Malagousia, Athiri, Muscat di Trani, Mavrathiriko, Amorgiano, Muscat White and Assyrtiko.

If you can get past the difficult indigenous varietal names, the rest is easy. There are a few varietals that are essential to learn about. You must sample the wines with these grapes and understand what your palate tells you.

After a long conversation with a few Greek wine specialists, there are certain indigenous Greek varietals you should sample and learn about.

Life isn’t just Pinot Noir, Cabernet Sauvignon, Chardonnay or Sauvignon Blanc.

Do your homework and search the internet, your local wine shops or your friends wine cellar for these varietals:
Xinomavro
Moschofilero
Assyrtiko
Malagousia
Agiorgotko
Saviatiano
Mavrodaphne

That’s a start….

As I mentioned earlier, Greece is a large country with numerous terroirs. Grapes grow everywhere that you travel in Greece. Vineyards are abundant in the Aegean Islands,  Peloponnese, Macedonia, Crete, Epirus, the Ionian Islands and Thessaly.

If you need suggestions for wines, here a few that I sampled at the 10GR Wine Bar.

2017 Alexandris White, Alexandris Winery, Rhodes, Athiri
2017 Patoinos, Domaine Del’, Apocalypse, PGI Dodekanese (Patmos Island) Assyrtiko
2016 Kavalieros, Domaine Sigalas, PDO Santorini, Assyrtiko
2017-2018  Rose, Estate Dimopoulos, PDO Amynyaio, Xinomavro
2017 Nemea, Estate Gofas, PDO Estate Nemea, Agiorgitiko
2017 Mavrostyfo, Papargynou Winery, Lalioti Korinthias, Mavrostyfo

2015 MOV, Petrakopoulos Winery, PGI Sopes of Aenos-Kefalonia, Mavrostyfo

2004 Limnio Kikones, Komotini Thrace
2006 Methistanes, Dougos Winery, Rapsani, Xinomavro-Krasato-Stavroto

2005-2002  Velvet Brut, CAIR, Rhodes, Athiri-Chardonnay

1996 Rose Reserve Brut, CAIR, Rhodes, Athiri-Mandilaria

2016 Methymnaeos, Orange, PGI Lesvos, Chidiriotiko

As I learn about the grapes of Greece, as well as searching wine sellers, local, online or wherever, Ill share my wine experience in America with my readers.
If you didn't know, Astoria, Queens, New York, where my wife grew up, is known to most Greeks as the largest Greek community outside of their homeland. That is where my search for Greek varietals will begin.
Again, I would like to thank Kosmas Sarakinis for starting me on this journey.



Philip S. Kampe

philip.kampe@thewinehub.com 

A Masterpiece Aussie Shiraz: Two Hands ‘Angels’ Share’ by Philip S. Kampe

Even though Two Hands Wines was founded in 1999 by Richard Mintz and Michael Twelftree, their wines have come of age. Their goal has always been to produce the best wines possible from Shiraz, with no compromise. It seems that winemaker Matt Wenk has struck gold with the recent release of the 2018 Angels’ Share,
McLaren Vale, in sunny Australia, is well known for red, dynamic, powerful wines. Shiraz wines from this region are made the classic style focusing on concentration of grapes that show their intensity on your palate.
Having sampled the new release, knowing its still a baby, I found the solid foundation this wine exudes. Its deep color of dark red with purple on the perimeter open up to a bouquet of lavender, creole pepper, blackcurrent , sweet tobacco, dark baked fruits and cranberry jelly. On the palate, with its medium body, flavors of Michigan blueberries, raspberries, vanilla and strawberries evolve before freshly cut hay enters.
This young wine is full of chewy tannins that persist an eternity. High acidity helps make this wine a big and bold Shiraz worth buying and holding onto.
The wine retails in the $30 range.

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

The Federalist Cabernet Sauvignon 2016 from Lodi by Philip S. Kampe

Tagged as a ‘Revolutionary’ wine by the producers, this 14%, predominantly (93%) Cabernet Sauvignon from Lodi, at $17 a bottle is a real steal.
The purplish red hue and nose of cinnamon and tart cherry fool the palate of the drinker. The 5% usage of Zinfandel, aged like the Cabernet Sauvignon for 15 months in 35% new oak, is the backbone of the wines character,
The palate flavors are characterized with nuances of blackberry, black cherry, plum, strawberry, raspberry, vanilla and chocolate. Medium tannins, with a soft, rather dry acidity make this wine most desirable. Add some oakiness and earthly characteristics and you have a funky wine.
For a wine in this price range, it has everything you want.
California Cabernet Sauvignon enjoys the same status as in its native home of Bordeaux. It is a prized grape, known for its long aging potential.
As far as food pairings go, I would suggest game, lamb and beef.
DNA testing has proven that Cabernet Sauvignon is actually a cross between Cabernet Franc and Sauvignon Blanc.
How interesting!

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

Two Great Wines From Chile Revisited, 'Kalfu' Kuda Pinot Noir and Sauvignon Blanc by Philip S. Kampe

                                                                             

                                        Two Great Wines From Chile, Revisited

Five years ago I had lunch with the winemaker at Kalfu, a close to the Pacific Ocean Chilean producer, who believes that the terroir is the most important choice as where to plant grapes. At that time, Chile had undergone a viticultural transformation. High technology coupled with innovative winemakers who were willing to take risks, paid big dividends.

Thanks to that revolution, today, Chilean wines of high quality are sold at affordable prices. Winemaker Alejandro Galaz , of Vina Ventisquero, was ahead of the curve.

Chile is an isolated wine region, protected by the Pacific Ocean to the west and the Andes to the east. The isolated conditions with its environmentally protected land are ideal for consistent varietals year after year. Climate change has not affected this region, which is nearly unheard of in other wine regions of the world.

This isolated region includes Leyda Valley, where these two bottles are from. If you haven’t been, the Leyda Valley is only four miles from the Pacific Ocean, close to the Maipo River. The valley has lots of morning fog and sea breezes that cool the vineyards.

Nearby is the Colchagua Valley, a hilly region near the ocean.

The Casablanca Valley is not close to the sea, hence, more like your typical vineyard where the varietals ripen slowly.
 
My favorite area is the Huasco Valley, which is situated in the worlds ‘driest desert.’ The vineyards in the valley deal with overly hot days, followed by cool nights. Located only fifteen miles from the ocean, the Huasco Valley is well known for its salty soil. Wines from this valley are unique.

The two wines I sampled are sustainable. In fact, Vina Ventisquero was awarded the first of its kind of certification as the only winery in Chile to have all of its vineyards certified 100% sustainable by Wines of Chile.

2017 Kalfu Kuda Pinot Noir
Leyda Valley (Chile)
Winemaker Alejandro Galaz
14% alcohol
Aroma: raspberry, vanilla and cherry
Dry with medium acid. Forest berries with medium tannins and body. Complex, yet balanced. Chalky, with a spicy aftertaste. Earthy notes dominate the oaky vanilla undertones.
$18 a bottle

2018 Kalfu Kuda Sauvignon Blanc

Leyda Valley (Chile)
Winemaker Alejandro Galaz
13% alcohol
Tropical aromas pineapple and lychee.
Dry with a wonderful minerality of fizzy grapefruit, lime, pear, quince and stone.
Undertones of green olive, white pepper and grass balance this medium-bodied, acidic saline wine.
$16 a bottle

Galaz is known as the winemaker who specializes in cool climate wines. He says he is always striving to produce wines that are a sincere expression of elegance, distinction and subtlety of the grape. He reminds us that producing cool climate wines is a challenge. Grapes are handpicked in the morning, where the best grapes are selected for a fourteen hour maceration. After fermentation, the grapes are aged on lees for three months followed by battonage.

If you can find these wines, they are both worth seeking out.

What Do Wine Writers Do On Summer Vacation? Well, They Don't Ski Vermont by Philip S. Kampe

                                                 Our first E-bike experience




                                              Don’t SKI VERMONT.

It’s summertime.

We all need a break from the wine world. Our body tells us so.

Each summer, at least in our case, we find an outlet to balance the demanding life of the wine world. One summer, it was discovering the ocean. Another year, it was live music. And another year, it was hiking.

This year, it’s about ‘adventure parks’ at ski slopes.

Vermont borders Massachusetts, where we live, making the drive to the famous ski slopes accessible year round. In the winter, we drink wine on the ski slopes. In the summer, we try to take a break.

Vermont ski slopes are about excitement, the type of excitement you don’t need skis for.

                                                                    Disc Golf

                                                                       Zip line

                                                                     Chairlift

Our family took a ‘spur of the moment’ holiday in Vermont, known to many as the state Bernie Sanders is from.

We came for the beauty, to bond with nature and to explore. What we found was all of the above plus ‘adventure parks’ at just about all of the ski slopes we passed. We didn’t realize that the adventure parks utilize the chairlifts and real estate of the ski slopes for summer adventure.

What that means, business wise, is two fold: the winter ski staff now has a summer income, while the mountain remains open and the tourists and locals have a summer outlet where families and friends can enjoy the mountain air with the numerous activities these mountains have to offer.

Our first ‘adventure park’ experience started at Bromley, in southern Vermont. We purchased an all day ‘adventure park’ pass and began our experience in a truly non-traditional way-we learned how to play disc golf-nine holes at the base of the mountain and the final nine on top by way of a chairlift ride. Who knew that there were over a dozen shapes of Frisbees, those are the golf clubs, to use?  One was a driver, another a wedge and another was a putter. Playing disc golf was addictive and much more difficult then it looked.

The Green Mountains were the backdrop for our first attempt at ‘zip lining’ Bromley’s course has a 700 foot vertical drop with a lovely view high atop the mountain. Zip line speeds reach 50mph, which I am glad to admit, was no big deal. It seems that this sport is all glamour with no fear factor at all. And for what its worth, in my case, the zip line was addictive. We managed four runs before the 4pm closing time.

From Bromley you can see Stratton’s majestic peak, which was our next stop.

When we arrived at the village at Stratton, it was immediately reminiscent of Mont-Tremblant (Quebec). You could really stretch your imagination and think you were in Aspen.

There is always something magical about ski villages.

We checked into the Black Bear Lodge, a five minute walk from village square, took a necessary whirlpool to get our bodies back into shape and then headed to Benedict’s, in the village for libations and dinner, followed by handmade cannoli’s at Village Pie.

The next morning was the day of challenge-climbing the mountain on an e-bike. What is an e-bike you may ask? An e-bike, in this case is a TREK mountain bike with a battery charged engine. If the hill is too steep and your peddling can’t help you get up the mountain, the turbo engine kicks in, like magic.

Since we vowed to try everything, we changed to golf clothes, at least our version of golf clothes and drove to the Stratton Mountain 27 hole golf course. We chose the nine hole course, teed up, and had an enjoyable two hours plus chasing our golf balls. In reality, the beauty of the environment was all one needed on the golf course.

Afterwards, we had our version of ‘Happy Hour’ at the Green Apron, overlooking the majestic golf course. Our server told us that Stratton Mountain has hosted seven LPGA (women’s) professional golf tournaments over the years.

This short experience has wet our appetitive for more. There are so many ‘Adventure Parks’ to discover in Vermont. The list goes on…Killington…Sugarbush…Stowe…Mount Snow…Pico…Magic Mountain…Jay Peak…Bolton Valley…Mad River Glen….Suicide Six….Okemo…Mount Snow…

Some people want to visit all of the professional baseball stadiums in America.

Not us, we want to visit all of Vermont’s ‘adventure parks’ before the end of 2020.
It’s a goal we can reach. With it, comes bragging rights.