Amari, Digestives, and Bitters
Posted 14 April 2005 - 06:11 PM
Posted 14 April 2005 - 06:14 PM
The mistake one makes is to react to what people post rather than to what they mean.---Dr. Johnson
I want to be the girl with the most cake.
Posted 14 April 2005 - 06:23 PM
Posted 14 April 2005 - 06:26 PM
I don't think so.
Does Bastianich import the Nonino himself?
Posted 14 April 2005 - 06:26 PM
Lots of deals there to be sure. Bastianich can't, on paper anyway, have ownership in a restaurant in NYC and have ownership in a wholesaler/distributor/importer.
But he's also a winemaker, or at least an owner in at least one winemaking biz in Italy, right?
Must be some complex documents and agremeents out there. Lawsuits waiting to happen for sure. He better pay his people real good.
Posted 05 June 2005 - 03:17 PM
Posted 17 November 2006 - 03:41 PM
Posted 17 November 2006 - 07:01 PM
Last night I had an amaro called del Campo and it was truly spectacular. It was nothing like any other amari that I've tried -- light (in color it was like a weak tea), herbal, floral. It tasted of lavendar, honey and rosemary. If you ever have the chance to try it or buy it, go for it. I also tried the Nardini which I thought I'd had previously but now I don't think so. That was pretty wonderful too. Very smooth and almost like an Armagnac.
Posted 17 November 2006 - 08:59 PM
Posted 17 November 2006 - 11:50 PM
Posted 18 November 2006 - 12:51 AM
All that stuff is so much cheaper over there, it really sort of hurts.
I have had some good grappa/aquavit out of Oregon though. The label was Ransom, really excellent small distiller.
Posted 31 January 2007 - 11:36 PM
Posted 31 January 2007 - 11:51 PM
I spent two very lovely hours in Enoteca Cantinone Gia Schiavi a couple of years ago in very late December. Truly a wonderful place.
Ya'll like Bitter?Have I got an Amaro for you...while at the lovely Enoteca Gia Schiavi in Venice,I noticed an Amaro with a beautiful label up on a shelf,and brought a bottle back to N.Y."Elisir Novasalus",from Trentino.'Prodotti delle nostre Alpi,made with roots,herbs and flowers by Antica Erboristeria dr Cappelletti'.Watching the expressions on my coworkers faces when we tasted it was pretty funny...imagine a drink made from radicchio...But it's growing on me:]quite complex,and certainly a wake up call in a glass.
As for the amaro, it sounds interesting.
Posted 21 February 2007 - 05:35 PM
This is what LeNell has on her website about one of them:
"Teopoldo Cappellano's family has been producing wine in the Barolo zone since 1870. The vineyards are farmed biodynamically. Giuseppe Cappellano, a pharmacist in Serralunga d'Alba, undertook the creation of an efficient digestive. His love of fine Barolo was reinforced by his belief in the wine's therapeutic properties when drunk well aged, and so he began his research with this great wine. Starting with an alcohol infusion of quinine bark ("china"), he added numerous herbs and spices such as clove, wormwood and cinnamon; this was blended with Barolo slightly sweetened with cane sugar. This delicious elixir soon became famous among the Piemontese bourgeoisie and much appreciated by the house of Savoy, who served it at royal banquets not only as an excellent digestive, but also as an aperitif and as a dessert wine to accompany chocolate." LeNell's Bitters
Most of them were more money than I could bring myself to spend, so I contented myself with a small bottle of the cheapest one, Marcarini Chinato. Here's the puffery on their website:
"A splendid, unique digestive and dessert wine, the Barolo Chinato traces its origins to the heart of the Barolo region toward the end of the 1800s. It derives from an ancient recipe which has been carefully preserved by our ancestors: the infusion of China Calissaya bark and several aromatic alpine herbs with aged Barolo wine has long been considered a remedy for several diseases. Aged for a long time in oak barrels, this aromatic wine becomes a low-alcoholic "elixir", amber-colored and with ruby-red reflections. Its spicy, intense and persistent nose and the bittersweet taste of the China bark make it a lovely and inviting wine. A rare specialty for connoisseurs!
There are various excellent ways to serve this wine: mixed with mineral water and ice, as an aperitif; neat, as a delicate after-dinner liqueur; or warmed up and served with orange peel, when it becomes the ideal drink for frosty winter evenings. Not just a meditation wine, Barolo Chinato is a fantastic companion with chocolate desserts.
Barolo Chinato is best served in a long-stemmed wine glass." Marcarini Chinato
Kind of like a cross between a sherry and an amari. Quite nice. And I can see it appealing to people who would never touch Fernet Branca. Went perfectly with the Marcolini chocolate I got for Valentine's Day. Definitely would reach for it at a different moment than a Ramazzoti or a Fernet Branca, and I can't tell yet if it's going to keep well once opened, but a nice thing to discover!
While I'm on this thread, I might as well mention that after a trip to Sicily last summer, I've decided I definitely don't like Averna. Too syrupy for my taste.