Heard on the Grape Vine #HOTGV there is a drinks podcast by Qin Xie for Amateur Wine. It is the result of a visit organized by Cristina Gelvi , press agent for Regione Liguria.
http://amateurwine.co.uk/hotgv-on-sciacchetra-with-terra-di-bargon/
Wine tasting of Sciacchetrà in our cantina
Terra di Bargòn’s “cantina” (where wine is produced, stocked and sold) can be visited by appointment for tasting.
Memories: the starting point of “Terra di Bargòn”.
One of the most demanding activities in 2009 when Azienda Agricola Terra di Bargòn started as a small business, has been the renewal of the old cantina. Here Roberto is cleaning the walls from old plaster. The result was achieved with the help of a number of friends who helped us both in the redesign and in the manual work necessary for the renewal.
In tasting Sciacchetrà, which flavours go best ?
Sciacchetrà until recently was locally called “renfurzà” which means strenghthened, a wine which has been strengthtened as the best grapes have been dried in the wind. It was produced in small quantities in all families and was only drank for Christmas, birthdays or baptism, it was also considered important as a gift to doctors and lawyers, the very important professions of the time.It was usually drank at the end of the meal with “pan dolce genovese”.
Today somellier teach us new flavour combinations looking for contrast with the sweetnes of the passito wine. It is of special interest with mature goat chese or cheese marbeled with green or with walnuts.
16° centigrades is the best temperature for tasting the full flavour of Sciacchetrà, its quite fine gustative quality and to appreciate its very intense level of scent.
Pruning in a mild climate
Pruning in a mild January it’s really pleasant.
( I had to update, in rereading it I noticed that I had made an English mistake!)