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CHIANTI FAVORITES<br />
My two favorite Chiantis are both from<br />
the Chianti Classico DOCG and are<br />
labeled “Riservas”, which guarantee a<br />
minimum of barrel aging depending on<br />
the producer; usually it is twelve months<br />
or more. Nozzole Chianti Classico is<br />
one hundred percent Sangiovese, wood<br />
barrel aged for twelve months and sells<br />
for approximately $23.00 locally. Th is<br />
wine was recommended to me back<br />
in 1970 by a very knowledgeable wine<br />
merchant in New York City and I have<br />
been drinking it ever since. Th e quality<br />
of Nozzole has hardly varied over the<br />
years. It is medium bodied, soft to<br />
moderate tannins with a long spicy<br />
fi nish.<br />
My other favorite Chianti is Ruffi no<br />
Riserva Ducale with the gold label. It<br />
is aged in wood for two years, and is<br />
a medium bodied Chianti with softer<br />
tannins than Nozzole and a moderately<br />
less spicy fi nish. It sells for about the<br />
same price as Nozzole, under $25.00 a<br />
bottle, depending on the merchant. Both<br />
of these Chiantis will add a special touch<br />
of Italy to any Italian styled dinner.<br />
VENETO<br />
Next we travel north to the verdant hills<br />
of the Veneto wine region, where we will<br />
fi nd the DOCG, Valpolicella. Of all<br />
of the wines in Italy (except for Barolo<br />
from Piedmont and Amarone from this<br />
same region, both of which have become<br />
far too expensive to enjoy casually) this<br />
wine is the most intriguing and the best<br />
value for its quality.<br />
MY FAVORITE VALPOLICELLA<br />
Valpolicella is a blend of indigenous<br />
regional grapes, mostly Corvina<br />
and is made using an ancient local<br />
fermentation method called ripasso.<br />
Th is process ferments the wine a second<br />
time with used, dried grape skins from<br />
the more distinctive Amarone wine. Th e<br />
result is a Valpolicella that is deep, round<br />
and very well balanced, with soft tannins,<br />
moderate acids and fl avors reminiscent<br />
of dried prunes—a fl avor that comes<br />
from the grape skins used in making<br />
Amarone. A good example of a tasty,<br />
well balanced Valpolicella is produced<br />
by Masi, called Campofi orin and is<br />
available for less than $20.00 a bottle.<br />
Very few countries can boast the vast<br />
array of wines that Italy has to off er,<br />
with prices that can satisfy the most cost<br />
conscience wine lover. Th ese three are<br />
just a small sample of the wine values<br />
from Oenotria, the land of wine—values.<br />
Have You<br />
Always Wanted To Own<br />
Your Own Used Bookstore?<br />
Well, now’s your chance.<br />
Bernard Berlin, Sommelier<br />
Berlin5374@msn.com<br />
Th e Old Book Shop at 4 <strong>Tubac</strong> Road is for sale.<br />
Th is does not include the building, just the books, fi xtures & sundries.*<br />
(And the cats if you want them.)<br />
Th e books are all listed in the computer and are online at<br />
abebooks.com and biblio.com<br />
Th e sale also includes the domain: www.oldbookshop.com<br />
Please, serious inquiries only.<br />
If you’re simply curious as to why: Th e owner is ready to retire and would<br />
like to have time to go see the grandchildren before they’re all grown!<br />
oldbkshp@earthlink.net<br />
#1 agents in <strong>Tubac</strong> since 2005<br />
<strong>Tubac</strong> Real Estate Team<br />
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(just south of the Post Office)<br />
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