C&M Wines BTG Summer 2024

Question 1

Murgo Bubbles

Answer 1

Type/Grape: Brut Rose (Nerello mescalese)
Region: Mt. Etna, Sicily
Wine/Tasting Notes: Cross between fruity Brut Rose and Champagne “ light-bodied, fresh strawberry, juicy, creamy”
traditional method like champagne - 2nd fermentation in bottle for at least 2 years; soft, creamy texture; bready and yeasty like champagne but notes of strawberry persist; long finish, “like strawberries and cream in the best way”

Question 2

La Bella

Answer 2

Type/Grape: Prosecco (glera)
Region: Friuli (prosecco is either Friuli or Veneto - Friuli is northeast corner, Veneto is west of it, both with Adriatic coastlines)
Wine/Tasting Notes: A fruity prosecco, “light-bodied, fresh, fruitly, slightly sweet”

Question 3

Dama del Rovere

Answer 3

Type/Grape: Brut (Durello)
Region: Veneto
Wine/Tasting Notes: a creamier prosecco with salty flavors, “medium-bodied, green pear, salt, lively”
charmat method (second fermentation in steel tanks), so less yeasty flavors, more fresh green pear, apple, citrus
Salinity from ocean influence, good with oysters

Question 4

Redentore

Answer 4

Type/Grape: Sauvignon Blanc
Region: Veneto
Wine/Tasting Notes: Old World sauv blanc, “light-bodied, grapefruit, lime, sharp”
bright citrus - white grapefruit, lime; sharp, clean mouthfeel; high acidity. Energetic?

Question 5

Scarpetta P.G.

Answer 5

Type/Grape: Pinot Grigio
Region: Friuli
Wine/Tasting Notes: fruity pinot grigio, “light-bodied, fruity, soft, crushable”
classic PG, elevated acidity with a soft texture and clean flavor profile, full of fruit flavors that fade on the finish

Question 6

Molinetto

Answer 6

Type/Grape: Cortese
Region: Gavi in Piedmont. Piedmont is northwest mediterranean corner. Gavi is an appellation in the southeast of piedmont, about 30 miles north of Genoa
Wine/Tasting Notes: more salty, less fruity pinot grigio, “light-bodied, lemon, refreshing, slight salt”
light, clean, refreshing; apple, pear, citrus. Salinity on the finish makes it refreshing. Good for aperitif or with oysters.

Question 7

Vadiaperti

Answer 7

Type/Grape: Greco (or greco di tufo)
Region: Tufo in Campania. Campania is a region on the southwest coast. south of rome, 2 regions south of Tuscany. includes naples and amalfi coast. Tufo is 40 miles from Naples to the northeast. Tufo is known for Grego, hence “di tufo”
Wine/Tasting Notes: Unparalleled balance between fruit & savory & salty, “medium-bodied, juicyfruit, salinity, savory”
medium texture, juicy tropical fruitiness on the front of the palate, more savory on the backend. Plenty of salinity helps pair with salty food or seafood

Question 8

Ronchi “Amphora”

Answer 8

Type/Grape: Arneis
Region: Piedmont
Wine/Tasting Notes: a fuller-bodied pinot grigio, “full-bodied, tropical fruits, pistachio, juicy”
tropical fruity flavor profile, soft texture; rich pistachio-like texture with a slight nutty flavor
Aged in amphora (clay) pots to give it more texture and mineral driven finish

Question 9

Margerum “Riviera Rose”

Answer 9

Type/Grape: Rose from Grenache, Syrah, and a few others
Region: Santa Barbara, CA (southern edge of Central Coast)
Wine/Tasting Notes: a dry rose, “medium-bodied, strawberry, lemon, dryer finish”
Named after the French Riviera in Provence (the southeast mediterranean corner of french, aka Cote D’Azur) where wines are fresh but very dry
Ripe strawberry fruit, balanced with elevated lemony acidity, and a back note of mediterranean herbs

Question 10

Pasqua “11 Minutes Rose”

Answer 10

Type/Grape: rose from Corvina and other grapes
Region: Veneto
Wine/Tasting Notes: fruity rose with more herb and floral character, “medium-bodied, floral aroma, strawberry, herbaceous”
Very limited 11 minute skin contact, gives a very light color and texture; dry, floral, and herbaceous in aroma and flavor; light and elegant, but a more “serious” rose style with more food pairing applications?

Question 11

Elio Perrone “Sourgal”

Answer 11

Type/Grape: Moscato
Region: Asti in Piedmont, a town about 70 miles northwest of the coastal city of Genoa
Wine/Tasting Notes: fruity, sweeter Riesling with slight effervescence, “medium-bodied, apricot, sweet, slightly effervescent”
lot of stone fruit flavors (white peach, nectarine, apricot); decently sweet with enough acidity to cut through sweetness and finish dry; light effervescence, low abv so very drinkable

Question 12

Scarpetta Chard

Answer 12

Type/Grape: Chardonnay
Region: Friuli
Wine/Tasting Notes: unoaked chardonnay, “medium-bodied, yellow apple, soft texture, juicy”
fruit forward, good balance of ripe and tart yellow apples and orchard fruit; soft texture, medium acidity that coats the palate; light minerality on finish but hard on juicy, crowd-pleasing, luscious fruit flavors

Question 13

Caruso & Minini “Arancino”

Answer 13

Type/Grape: Orange, (Catarratto)
Region: Sicily
Wine/Tasting Notes: An approachable Orange Wine with slight funkiness, “full-bodied, floral, orange, skin-contact”
Juice has long contact with skins after crush, leading to orangey colors and tannins; made naturally which gives it a yeasty/funkyness; exotic fruits, oranges, flowers; a bit of salinity on the finish helps those flavors linger

Question 14

Il Borro “Borrorosa”

Answer 14

Type/Grape: Rose (Sangiovese)
Region: Tuscany
Wine/Tasting Notes: very fruity and soft rose, “light-bodied, dry, savory, tomato water”
a more dry version of rose; very light, very little color; a bit of strawberry/fresh fruit but more savory like basil, thyme, tomato water

Question 15

Noah River

Answer 15

Type/Grape: Pinot Noir
Region: California?
Wine/Tasting Notes: New World Pinot Noir, “light-bodied, red cherry, soft, fruit-forward”
simple, tasty version of a value-friendly pinot; juicy and forward fruit, but plenty of acidity to balance and a “kiss” of oak spice for complexity/depth

Question 16

Murgo Etna Rosso

Answer 16

Type/Grape: Nerello mescalese, a few others
Region: Mt. Etna, Sicily
Wine/Tasting Notes: very light, smoky pinot noir. “light-bodied, bright red plum, volcanic, mineral”
Etna wines are compared to Burgundian - pinot forward; elegant, red fruit, earthiness; volcanic soil gives charcoal/smoke/minerality; some tannins on finish, good for an old world pinot drinker

Question 17

Diego Conterno

Answer 17

Type/Grape: Dolcetto
Region: Alba, Piedmont. Alba is due south and a bit west of Asti
Wine/Tasting Notes: A Darker, Old World Pinot Noir, “medium-bodied, dark fruit, mushroom, tart acidity”
medium body, texture, acidity, tannin; good dry wine for an old world drinker that wants Italian but not too light or full bodied; mushroom/potting soil earthiness balances out darker fruit flavors; good acidity balances as well; versatile for pairing due to its “mediumness”

Question 18

A&G Fantino, “Rosso dei Dardi”

Answer 18

Type/Grape: Nebbiolo
Region: Norther Piedmont
Wine/Tasting Notes: a lighter Barolo with much less tannin and a little more ripeness if fruit, “medium-bodied, black cherry, herbaceous, soft texture”
medium body, fresh tasting, tart and ripe black cherry flavors lifted by floral/herbaceous character; mid-low tannin, giving it a soft elegance; less gamey and smoky than more southerly piemontese nebbiolos

Question 19

Rocca di Montegrossi

Answer 19

Type/Grape: Chianti Classico (sangiovese, others)
Region: Chianti Classico region of Tuscany (between Firenze and Siena)
Wine/Tasting Notes: Darker, More Ripe Chianti, “medium-bodied, sun-dried tomato, savory, oak”
darker and more intense than other chianti, as Rocca di Montegrossi ripens their wines more than others in the area; darker fruit flavor, richer texture and color, firmer tannins on the finish; good oak flavor and aroma

Question 20

Caravaglio “Nero du Munti”

Answer 20

Type/Grape: Corinto Nero
Region: Salina, an island in the Sicilian wine region
Wine/Tasting Notes: lighter syrah with some salinity, “medium-bodied, olive, smoke, pepper”
grown on the inside crater of an inactive volcano - volcanic soil gives it a smoky mineral tone; kalamata and sea salt notes from ocean influence, along with a peppery spice character

Question 21

Ciacci Piccolomino d’Aragona

Answer 21

Type/Grape: Rosso di Montalcino (Sangiovese)
Region: Montalcino, a town in southern Tuscany in the Brunello region
Wine/Tasting Notes: A softer, less oak-aged Brunello di Montalcino, “full-bodied, roasted tomato, ripe cherry, higher tannins”
Sangiovese usually big wines with bold flavors and grippy tannins; not aged as long as brunello di montalcino, a bit softer mouthfeel and more fresh fruit flavors; an aroma of tomato leaf

Question 22

Scarpetta C.F.

Answer 22

Type/Grape: Cabernet Franc
Region: Friuli
Wine/Tasting Notes: Earthy Cabernet Sauvignon with less tannins, “medium-bodied, ripe berries, bell pepper, soft”
lots of red and black berry flavors, more ripe and fruit forward than most Northern Italian reds; vegetal/bell pepper notes with a touch of spice, typical of Cab Franc; soft and silky, medium body and tannins

Question 23

Erst & Neue

Answer 23

Type/Grape: Lagrein (lagarino in Italian)
Region: Alto Adige (one of the northernmost regions of Italy)
Wine/Tasting Notes: a silky. full-bodied Malbec, “full-bodied, dark plum, ripe fruit, smooth polished texture”
dark and heavy in flavor/weight/texture; ripe and fruit forward flavors, good for New World drinkers; good structure and tannin but not enough to give it “power” or dryness at the end; a polished and smooth full-bodied wine, like a Malbec

Question 24

Famiglia Pasqua, Ripasso

Answer 24

Type/Grape: Ripasso (Corvina, blend)
Region: Veneto
Wine/Tasting Notes: Heavy Red with balance between fresh and dried (Raisin) fruit flavors, “full-bodied, raisins, dark, silky”
leftover skins of Amarone wine (made from dried grapes) are added to the juice (i.e. ripasso [repass]), combining raisiny, dried fruit flavors with the fresh flavors; black pepper spice; rich, silky mouthfeel with elevated tannins

Question 25

Vignale di Cecilia, “Covolo”

Answer 25

Type/Grape: Cab Sauv and Merlot
Region: Veneto
Wine/Tasting Notes: Old World Cabernet Sauvignon (Bordeaux) with fresher flavors, “medium-bodied, red plum, no oak, smooth texture”
big in flavor but lighter than a cab sauv; plenty of red and black fruits (red plum, blackberry) and good acidity thanks to lack of oak aging, giving it a fresher taste; chewy tannins on finish give it a bit of power and structure