Wine Making Techniques

During the Wine Making Techniques course held in January 2014, we tasted:

*Vinalta, (Chardonnay), Mendoza, Argentina, Herve Febre for Marks & Spencer, 2011, MYR65

Saint Veran AOC, (Chardonnay), Cote d’Or, Burgundy, France, Bouchard Pere & Fils, 2010, MYR99

Kaituna Hills Rosé, (Pinot Noir), Marlborough, New Zealand, Patrick Materman for Marks & Spencer, 2011, MYR69

Ripasso (method), (Corvina/Rondinella), Valpolicella DOC, Italy, ** for Marks & Spencer, 2011, MYR69

*IWSC Trophy for Argentinean Wine Producer 2013 – Altitude 1200m – Unoaked

**Winemaker Jeneve Wiliiams & Valpantena subzone’s Lorenzo Carramazza – IWSC Bronze Medal

Food and Wine Matching:

Mushroom Pappardelle
Nutella Panna Cotta

 

This photo typifies the exact process used to produce Amarone.  Made from Corvina, Corvinone and Rondinella  grapes.  The grapes are traditionally dried or raisined on mats in lofts, now on pallets, in temperature controlled drying rooms.  Grapes are then crushed and fermented dry.