They’ve been doing this for a while (130+ years)
On the palate, bright aromas of red and black fruit follow up with delightful notes of spice and thyme. Great structure, velvety tannins and balanced acidity with a lingering finish. This 100% Tempranillo is truly authentic of the terroir.
I’m going to look for their whites next visit to the Goddess.
VINO DE LA TIERRA – BODEGAS MANZANOS EL TOREAU
$11.99 regularly $14.99
13% alcohol
UPC: 08421950959668
Ranking the Pain of Stinging Insects, From ‘Spicy’ to ‘Shockingly Electric’
Scroll down to see a full-scale pain index, with Justin Schmidt’s own poetic descriptions. MICHELLE ENEMARK
Trekking along a mountain in Guanacaste Province, Costa Rica, entomologist Justin Schmidt came across a nest of the tropical wasp species Polybia simillima, better known as the fierce black polybia wasp. The agile, buzzing insect has a reputation for having a painful sting. But Schmidt casted fear aside and approached the nest buried deep inside a dark, densely prickly shrub. He was using a pair of clippers to remove branches, when the angry wasps exploded out at him like flying shards of glass, greeting him with sharp stings.
“A ritual gone wrong, satanic. The gas lamp in the old church explodes in your face when you light it,” Schmidt later wrote about his battle with the fierce black polybia wasp.
This description is one of 78 entries of ant, bee, and wasp stings in his Pain Scale for Stinging Insects, widely referred to as the Schmidt Sting Pain Index. Schmidt, who died in February 2023* was a biologist at Southwestern Biological Institute and researcher in the entomology department at the University of Arizona, and willingly offered his arm to different stinging insects of the order Hymenoptera to create the index featured in his 2016 book The Sting of the Wild. The index ranks stinging pain on a scale of 1 (red fire ant) to 4 (warrior wasp) and recounts Schmidt’s face-off with each insect with a poetic, and sometimes humorous, description. We have depicted a selection of insects included in Schmidt’s Sting Pain Index above, scaling the insects by how agonizing their stings are.
Set in the turbulent days of the founding of Hong Kong in the 1840s, Tai-Pan is the story of Dirk Struan, the ruler – the Tai-Pan – of the most powerful trading company in the Far East. He is also a pirate, an opium smuggler, and a master manipulator of men. This is the story of his fight to establish himself and his dynasty as the undisputed masters of the Orient.
After visiting Hong Kong with Benson Fong in 1962, Clavell returned in 1963 with his family for a year. He said it took him five false starts, 241 days to write a first draft, and 12 weeks to do the second. Clavell originally wanted the novel to span from the establishment of Hong Kong until the present day but when writing it decided to end the novel on the death of the first tai pan. He did so much research it gave him the idea to write a trilogy; in particular he later wrote a novel set in 1963 Hong Kong, Noble House.
James Clavell, the son of a Royal Navy family, was educated in Portsmouth before, as a young artillery officer, he was captured by the Japanese at the Fall of Singapore. It was on this experience that his bestselling novel KING RAT was based. He maintained this oriental interest in his other great works: TAI-PAN, SHOGUN, NOBLE HOUSE and GAI JIN. Clavell lived for many years in Vancouver and Los Angeles, before settling in Switzerland, where he died in 1994.
The vineyards are located in the Pedernal Valley at 1350 meters above sea level. The altitude gives long cold nights providing fresh flavours and a strong structure. 15 months aging in new French oak barrels.
This marvellous Malbec from the magnificent Pedernal Valley features ripe plums and violets with a touch of smoke, vanilla and chocolate on the nose. Full-bodied, yet sweet tannins lead into a long and delicious finish. A perfect pairing with grilled red meats and ripe cheese.
Went perfectly with a homemade stew on a rainy night.
MALBEC – LAS MORAS PAZ
$14.99 regularly $17.99
14.5% Alcohol
UPC: 07790240093780
Indigenous grapes are special. Vines grown in the very soils and microclimates where they’ve evolved produce grapes that are endlessly expressive — often much more so than international transplants would be in the same location.
Wines made from the indigenous grapes of the former Communist nations in Central and Eastern Europe are increasingly gaining worldwide recognition. Historically and sociopolitically, it’s a major development.
Before the rise of Communism, countries like Romania, Moldova, Georgia, Slovenia, and Croatia produced fine wine. Under Soviet mandate, however, their prestigious wineries were disbanded and replaced by low-quality, bulk-producing cooperatives. After the fall of Communism, each nation emerged determined to reclaim its fine-wine-producing identity.
Efforts are now bearing fruit — ‘scuse the pun — but it hasn’t been easy. Difficulties involving post-Soviet Russia have hampered progress, and wines from these countries are only just becoming accessible worldwide.
In the spirit of global community, here’s guide to Central and Eastern European native grape varieties.
To be clear, Moldova and Romania are two distinct countries with separate cultures and history. We’re linking them here because they share many indigenous varieties. Though not as well known as other European winemaking nations, Romania actually has the fifth-largest total planted vineyard area in the EU, and Moldova is emerging as a high quality producer.
White variety Feteasca Alba has naturally high sugar levels. Its wines are intensely aromatic, with candied apricot and honeyed notes that smell deceptively sweet. But dry and off-dry styles are common, with apricot flavors on the nose and palate.
The second of three Feteasca varieties found in these two nations is Feteasca Regala. It offers fresher aromas of green apple and tart, tropical fruits. Tannins from the grapes’ skins provides a complex texture, with Chenin-esque oiliness and a waxy, honeyed finish.
Feteasca Neagră is the third of the Feteasca trio. The late-ripening, thick-skinned red variety produces fruit-driven wines with spicy and smoky notes. Best described as a mix between Gamay and Loire Valley Cab Franc (Bourgueil), the wines are medium-bodied, with dusty tannins that round everything off nicely.
Another native red variety is Rara Neagră. Showing a host of smoky bacon as well as agricultural notes on the nose — imagine walking through a working farmyard on a warm summer’s eve — this variety is akin to Austrian Pinot Noir, Spätburgunder, and, as one taster put it, “dirty, old-school northern Rhone Syrah.” Attractive violet aromas permeate the smoked meat and earthy notes, as does a tropical fruit scent not commonly found in red wines.
Located in the South Caucasus on the border of Eastern Europe and Asia, Georgia is home to some 500 native varieties, around 80 of which are still commonly grown. Central to the country’s extensive winemaking history are qvevri: large, egg-shaped earthenware vessels used to ferment and store wine.
When buying Georgian wines, it’s vital to know if the wine was fermented in qvevri because the process has a marked impact on its flavor, aroma, and mouthfeel. Both red and white qvevri wines are produced.
Rkatsiteli is Georgia’s most popular white variety. Wines made using modern techniques — such as stainless-steel fermentation — are most similar in character to Petit Chablis, with a green character, and occasional added creaminess where malolactic fermentation has taken place.
Qvevri-made Rkatsiteli wines are a complete departure. Tasted blind, they can easily be mistaken for reds, with aromas of wild spices and dried herbs and just a flicker of ripe fruits. Unlike modern, “natural” orange wines, there are few funky notes and no petillance. Instead, these wines have well-incorporated tannins and intense beeswax and oxidized fruit flavors.
Saperavi is the Georgian word for “dye” and is also the nation’s primary red variety. Unsurprisingly, its wines are intensely colored and are even used, in small percentages, to boost the color of other blends.
High-quality Saperavi that undergoes oak aging is increasingly common. The best examples of this style are reminiscent of Brunello di Montalcino: elegant yet wild; fruit-driven, with earthy and meaty notes; and textured with a mix of grape-skin and oak tannic structure.
Red qvevri wines are much more savory than fruity — imagine the sweetness of cured meats, with a side of fruit compote. Because red wines are commonly fermented on their skins, the influence of qvevri is less noticeable than with whites, yet an unmistakable funky character remains.
The Central European nation Slovenia shares its western border with Italy’s Friuli-Venezia Giulia region, and many grape varieties grown here are found in both countries. The small, picturesque country is famed for its white wine production.
Rebula is the most common white grape. (Sound familiar? It’s known in Italy as Ribolla Gialla, and in Greece as Robola.) Wines are made in still and sparkling form, and still wines are green- and citrus-fruit-driven, with floral honeysuckle notes. Well-balanced and refreshingly acidic, Rebula is an easy-drinking white, ideal for chilled summer sipping.
If you’re a fan of Prosecco, sparkling Rebula is for you. Like Prosecco, secondary fermentation takes place in pressurized tanks before wine is transferred to bottles, a process that is otherwise known as the charmat method. With vibrant acidity, well-incorporated fizz, and the faintest hint of residual sugar, sparkling Rebula displays all the merits of this efficient winemaking technique.
Another commonly grown Slovenian white is Sauvignonasse, which is also known in other countries as Friulano, or Sauvignon Vert. Predominantly displaying citrus and stone fruit aromas, like Rebula, these are refreshing whites with some minerality in the highest-quality examples.
Located across the Adriatic Sea from Italy, Croatian winemaking is split between coastal and island regions in the west and landlocked continental areas in the northeast. In addition to its wine production, Croatia is known for its Slavonian forests, a prime source of the oak casks in which some of the finest Italian wines are aged.
Pošip is one of Croatia’s primary indigenous white grapes. Wines are crisp and aromatic, with green-fruit flavors and a hint of vanilla spice and almond. The grape is indigenous to the island of Korčula but is now grown extensively on the Dalmatian coast.
The most popular red variety is Plavac Mali and, like Pošip, grapes are grown mainly along the Dalmatian coast. Wines are big hitting: full of blackberry and dark cherry flavors and high in alcohol and tannins. Premium examples fetch high prices, but are capable of aging.
Capable of a vast array of styles, Sauvignon Blanc is a crisp, refreshing variety that equally reflects both terroir and varietal character. Though it can vary depending on where it is grown, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. Somm Secret—Along with Cabernet Franc, Sauvignon Blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.
A family owned estate, hidden in the heart of Marlborough New Zealand, one of the world’s purest wine regions. Six varieties of grapes are grown on over 160 hectares of pristine vineyards. It just so happens that they share the valley with a satellite communication station that finds the terroir perfect for spying too.
Lifted floral notes, guava and citrus. Palate: Distinctive flavours of passion fruit and white nectarine intermingled with layers of minerality, finishing with a fresh, mouth-watering acidity.
For a wine which is consistently good year on year, this is truly outstanding in the small but excellent 2021 vintage. This is a full, fresh and fruit-forward New Zealand sauvignon, with grapefruit, lime, nectarine and passionfruit aromas, while the palate is generous, juicy and refreshing.
SAUVIGNON BLANC – SPY VALLEY MARLBOROUGH 2021
$22.97
13.5% Alcohol
UPC: 09421008350033
This blend of Petite Sirah and Merlot comes off ripe and savory. Juicy from first sip, with silky tannins.
Maggio Petit Sirah
$21.99
