I Love Italian Wine and Food - Tasting a Noble Sicilian Wine

By: Levi Reiss

Once again, we are breaking into the series tasting wines from each of Italy?s twenty wine regions. This article examines a noble red wine from the island of Sicily in southern Italy. It is very far from a bargain wine. We were about a dozen to taste it. I?ll be presenting my opinions and those of others.

So far, the wines that I purchased for this series have cost a maximum of about $20. I thought that I should try one at about double the price. I felt that by going to a relatively unknown region such as Sicily I might get a bargain. A lot of wines from the Tuscany or Piedmont regions of Italy cost $40 or much, much more. Such is not the case for Sicily.

Italy?s top of the line wine designation is DOCG, which stands for Denominazione di Origine Controllata Garantita (Denomination of Controlled, Guaranteed Origin.) There are no DOCG wines in Sicily. But the formal designation is not very important, many Super Tuscans costing at least twice my budget carry ?inferior? designations. The wine I chose carries the Contea di Sclafania DOC designation, having been promoted from the Sicilia IGT designation. The wine reviewed here is produced by the same company as the white Sicilian wine reviewed in my article I Love Italian Wine and Food ? The Sicily Region. This was no accident. First I bought the relatively expensive red. Then I bought the white wine for about one third the price. This white wine carries the Sicilia IGT designation, but I found it to be pretty good. Let?s take a look at its much more expensive red cousin.

Wine Reviewed

Tasca d?Almerita Regaleali ?Rosso del Conte? Contea di Sclafania DOC 2002 15% alcohol about $38

About 35 years ago, Count Tasca d?Almerita decided to make a flagship Sicilian red wine from two local grapes, Nero d?avola and Perricone. Nero d?avola is a thin-skinned grape that ripens extremely late, perhaps three weeks after Cabernet Sauvignon. Consequently this variety is virtually limited to Sicily. Some think that it is a relative of Syrah. Nero d?avola wines are usually dark and tarry, with lots of black fruit aroma and taste. They are rich and well structured, with firm and silky tannins. Many of the grapes in this bottle came from vines over forty years old. The plants are grown as shrubs, a somewhat unusual practice. This wine was aged for twelve months in French oak barrels, about 60% of which are new. It can be cellared for years. I only wish that I could taste a ten or twenty year old Rosso del Conte.

I?ll spare you the marketing materials and reviews that tend to be very laudatory. Here are the comments from my tasting group.

A bit of black fruit. Highly oaked. Toasted grains, toast, grilled barley. Nervous and wild. Garriga (a mixture of spices found in areas near the Mediterranean Sea). Leather, dried meat, musk, and underbrush.

I Love Italian Wine and Food - Tasting A Noble Sicilian Wine
I Love Italian Wine and Food - Tasting A Noble Sicilian WineBy Levi Reiss Once again, we are breaking into the series tasting wines from each o...

I Love Italian Wine and Food - Tasting a Noble Sicilian Wine
I Love Italian Wine and Food - Tasting a Noble Sicilian WineBy: Levi Reiss Once again, we are breaking into the series tasting wines from each of Ital...

I Love Italian Wine and Food - Tasting a Noble Sicilian Wine
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Acidic and tannic, but not very long. Moderately long, fairly tannic. Round. More fruit than oak.

When asked to guess the price, the general consensus was considerably lower than what I actually paid. It?s fair to assume that most of these people would not purchase this wine, even if they do buy wines in this price range. On the other hand, it?s not hard to find reviews on the Internet that draw the opposite conclusion. In fact, every review that I read was more laudatory than my tasting group was. And my thoughts?

Personally, I would rather drink wine with food than without food. There were only a few sips left in the bottle but I was able to squeeze out two pairings. First I tried slow-cooked beef ribs with potatoes and a side of green beans in tomato sauce. This wine was the essence of mouth-filling, a tiny sip enveloped my mouth with pleasure. The wine?s acidity and tannins handled the meat?s fat. If only I had more.

Isola is a Sicilian fresh cheese made from sheep?s milk. The Isola cheese was powerful, strong smelling and strong tasting, especially when you crunched into a peppercorn. The Rosso del Conte?s richness and complexity was quite noticeable in the presence of this cheese. I am glad that I didn?t waste the last precious sips of this wine on a weak cheese.

Final verdict. It?ll probably be quite some time before I buy another bottle of Rosso del Conte. I do think that it?s worth the price, but I can?t say that I got a $100 wine for less than $40. Have you ever done so?

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1605.shtml

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The Art of Watermelon Carving

By: Suzanne Macguire

Fruit carving is one of the oldest traditions followed in the Oriental countries, China, Japan, Thailand and some Asian countries in particular. This artistic tradition generally centers on some festivities where the beautiful sculptures draw the attention of the people. In fact carving of fruits is an exquisite work of art. In China, watermelon carving is the most popular. Fruit carving can also be done on such fruits as carrots, papaya, pumpkins and other smaller fruits for carving individual items. But watermelon carvings appear to be highly attractive on account of its varied colors and size. The contrasting colors of melons lend a striking effect to the finished product, making them all the more appealing.

Prior to the execution of your carving skill, it is essential to make all the proper arrangements. A good carving knife with a single sharp pointed blade is a must- have in this case. Carving on a watermelon is done in a relief format; it can be just a simple cut out or carry an intricate engraving. This Chinese artistic sculpture is of ancient origin that has been passed down through the generations. In modern days, this wonderful tradition has found great recognition and popularity throughout the world. The varying tones and colors of watermelons (pink, white, green) work wonders to give a contrasting effect to the sculptures.

Watermelon sculptures can turn out to be the cynosure for any occasion or international event. This artwork can be exhibited at any cultural platform to showcase some wonderful talents. The carvings done on the watermelons are endless, ranging from teapots to flower vases, to little animals or even trophies. These amazing designs are carved out using carving tools and melon ballers. The carving tool is used to cut out intricate patterns while the melon baller scoops out larger sections. The melon baller is particularly helpful in carving out large unique shapes such as a fish, basket or fruit holder. The watermelon rind is very easy to cut into and amateurs can begin with cutting the rind to create large designs.

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In fact, being an excellent source of vitamins and a tasty fruit, kids can have a great time learning this art and absorbing the benefits of this fruit. This unique art sculpture should be encouraged among the children not only to propagate and keep alive the ancient tradition but also to give way to the creation of masterpieces of the future.

Article Source:
http://www.articlecity.com/articles/food_and_drink/article_1757.shtml

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