Try the white wine too, called Ripa del Bucamente, made mostly of Trebbiano. Been so busy lately with work that I just haven't had time to write here. But I want to share some recent "Whoa," wine and food that really knocked me out. 1999 Clos Rougeard Saumur Bréze , Louis/Dressner Imports, price unknown. Whoa, this is just amazing wine.

Grapes are 95% Garganega and 5% Trebbiano di Soave (Verdicchio). Curious about what wine to bring for Thanksgiving dinner? The most important consideration is to find a good "food wine" -- especially wines that will pair well with thanksgiving foods like turkey and sweet potatoes that also have that elusive quality of "balance.".

From Umbria Italy, this is a blend of 70% Trebbiano (harvested in Mid-September) & 30% Grechetto (picked at the end of September) and fermented in stainless steel. Good, clean, and slightly bitter finish with decent length. Will work well especially if paired with risotto, seafood or pasta. 12% Alcohol, SRP $15.

Vidal Blanc is a French hybrid bred from the crossing Ugni Blanc(Trebbiano) and Rayon d'Or grapes and is best known for the hardiness of the vines, and is usually grown in locations that are too cold for well known grape varieties. I have learned over the past few years, that the Finger Lakes Wine Region makes some fabulous Rieslings.

Made from 80% Malvasia and 20% Trebbiano grapes that are ventilated and dried for about 2 months before aging in traditional oak barrels for 5 years. Lunanuova - the name of our Vin Santo del Chianti - is made with 80% Malvasia and 20% Trebbiano grapes grown in the vineyards at Castelnuovo Berardenga.

This Vin Santo was made from 80% Trebbiano and 20% Malvasia that have been left to dry in the sun, then pressed and slowly matured in oak for three years. Imagine. Brunello di Montalcino, Chianti Classico, Vino Nobile di Montepulciano, and Conegliano Valdobbiadene Prosecco Superiore all in one room! What's up in Chianti Classico? Vin Santo.

Garganega is the primary grape for both wines and according to the DOC law, and can compose anywhere from 70 to 100% of the blend with Trebbiano and Chardonnay. Cantina di Soave. I've had the occasion to taste some interesting whites this week, and all four of them would be perfect for to accompany dishes for a Thanksgiving dinner.

Melini Borghi d'Elsa Chianti DOCG 2009 85% Sangiovese Grosso with 15% Canaiolo, Malvasia, Trebbiano, Merlot, 3 months aging in stainless steel, more floral undertones mingling with forest floor, a bit of toasted nuts, ripe cherries and raspberries. Violet, ripe cherries, coffee, cocoa, mint with floral finish.

few weeks back I had a 2000 Trebbiano which had the lees stirred into a souffle--Meursault-like, and I was like, hey guys, what gives? Trebbiano '08 Trebbiano- A lovely purity with ginger and white pepper. This was a mini-media tour of the wines, a rare chance to taste a vertical. But, who knows. Limpid. Nutty. More ginger!

Grapes: 50% Malvasia Bianca di Candia, 40% Trebbiano Toscano, 10% Malvasia del Lazio **Winemakers notes given on web site were more a history of the 2008 growing season, so I spared you all that by posting the short notes above taken off the bottle itself. My notes: Frascati is made from Trebbiano and Malvasia grapes.

few weeks back I had a 2000 Trebbiano which had the lees stirred into a souffle--Meursault-like, and I was like, hey guys, what gives? Trebbiano '08 Trebbiano- A lovely purity with ginger and white pepper. This was a mini-media tour of the wines, a rare chance to taste a vertical. But, who knows. Limpid. Nutty. More ginger!

The wine in question, Coenobium from the Monastero Suore Cistercensi, is a blend of Trebbiano, Malvasia, and Verdicchio. “Pass some more of the nun wine.&#. overheard someone say that at the other end of my table recently. Not Blue Nun , mind you. But a wine actually made by nuns!

The grape here is Trebbiano and the concentration of fruit and balance is quite fine. so very excited to go on my first trip with the Association of Wine Educators (ASE). have already met a few of them at UK related events and am curious to learn more about the Valpolicella region. hope to learn more about Valpolicella and the region. Day 2.

A blend of half Torrontes and half Ugni Blanc (known as Trebbiano and is also used in the production of Cognac), this tasty but simple white wine from Mendoza, Argentina begins with pearly, mineral notes.

This is a local strain of Trebbiano that spends lots of time in contact with the skins and then lots of time on the lees. I'm starting to believe in the influence of lunar cycles on wine. I'm not saying that wine is better if it's made biodynamically, I'm not trying to tell you what you should do, there is no dogma here. What can I say here?

On a cold and blustery January Saturday, Italian Wine Merchants hosted a tasting series called Italy’s Icons and Rising Stars, which I attended with both old and new friends. It began as a low-key and reserved afternoon that quickly turned boisterous—complete with exploding glasses, spurting wine and contagious laughter. Stay tuned.

Regional Garganega and Trebbiano grapes were among the finest then and remain so until this day. Gary Grunner, National Sales-Brand Manager of Cantina di Soave, invited me on a recent Sunday afternoon, to Il Poeta , one of the finest new Italian restaurants in Queens, New York.

Aged over 1 year in oak and made with a blend of 80% Sangiovese, 10% Canaiolo Nero, 7% Malvasia and 3% Trebbiano, this dry red wine hails from around the San Gimignano area of Tuscany. Dark ruby coloring with resinous, woody aromas and dark berry, with flavors of spice, coffee, sour cherry, noticeable tannins with a chalky finish.

beautiful wine from the Côte de Provence, a blend of 85% Rolle (that's Vermentino to you Italo-philes) and 15% Ugni-Blanc (that's Trebbiano to you Italo-philes). Call me crazy, but I don't see us climbing out of this recession any time soon. think we have another two years of hard times ahead, maybe more. Delicious and earthy Blanc de Blancs.

On the list at Pranna) Really great trebbianos (if youd like, Emidio Pepe for one) Bressan Carat (the 2003, Tocai Friulano, Malvasia and Ribolla Gialla, is sensational and would have what it takes for mattar paneer) ?Sparklers Of course, downmarket economy or not, I need my weekly Indian food fix. Im a writer, its always down market for me.

am more and more convinced that all chardonnay vines should be ripped out of California and replaced with trebbiano. am more and more convinced that all chardonnay vines should be ripped out of California and replaced with trebbiano. 1991 Cote de Rhone La Tache? The Aeroporte person threatened to confiscate my camera. Who knows. Craft.

The grapes, mostly Trebbiano but wth some San Colombano and Canaiolo, are harvested in September and then dried on straw mats in their own, large climate controlled room until about March, when the concentrated juice is finally pressed pressed out of them. Grapes, freshly pressed, often need a good bit of time to be enjoyed as wine. alcohol.

The white wines from the region are made from Greco Bianco, Malvasia Bianca and Trebbiano. The red wine grapes of the region are the Gaglioppo and Greco Nera with some blending of the white wine grapes Greco Bianco, Malvasia Bianca and Trebbiano. The white wines are blend of Trebbiano, Chardonnay, Greco Bianco and Malvasia Bianca.

Abruzzo Italian Wine Series: The Wines of Abruzzo Whites: Trebbiano (Bombino) Reds: Montepulciano d'Abbruzzo Rose: Cerasuolo Provinces Chieti L'Aquila Pescara Teramo Located 150 miles east of Rome , Abruzzo is a dry mountainous region, while its proximity to the sea makes for great growing conditions.

It's Shinning light save for a memorable Trebbiano (white wine) or two. Abruzzo is the land of Montepulciano. The grape Montepulciano; which is sometimes confused with the Sangiovese based wine from the town of Montepulciano in Tuscany called Vino Nobile Di Montepulciano. Nice and confusing. This is Abruzzo's calling card. Until now. Cheers

We got to dunk our biscotti in Vinsanto made from a Trebbiano/ Malvasia blend. Today at Uvarara Vineria E Ristoro I had the pleasure of experiencing wines paired with wonderful dishes inspired by cuisine from Tuscany, Italy. First up was a 100% Sangiovese. Giaconde Sangiovese Rubicone 2006 IGT. Fifth up was the Supertuscan from Maremma.