Super Tuscans
The term "Super Tuscan" describes any Tuscan red wine that does not adhere to traditional blending laws for the region. For example, Chianti Classico wines are made from a blend of grapes with Sangiovese as the dominant varietal in the blend. Super Tuscans often use other grapes, especially cabernet sauvignon, making them ineligible for DOC(G) classification under the traditional rules.
In 1968 Azienda Agricola San Felice produced the first ever "Super Tuscan" called Vigorello, and in the 1970s Piero Antinori, whose family had been making wine for more than 600 years, also decided to make a richer wine by eliminating the white grapes from the Chianti blend, and instead adding Bordeaux varietals (namely, Cabernet Sauvignon and Merlot). He was inspired by a little-known (at the time) Cabernet Sauvignon made by relatives called Sassicaia, which openly flouted the rules set down for traditional wines in Tuscany. The result was one of the first Super Tuscans, which he named Tignanello, after the vineyard where the grapes were grown. Other winemakers started experimenting with Super Tuscan blends of their own shortly thereafter.
Because these wines did not conform to strict DOC(G) classifications, they were initially labeled as vino da tavola, meaning "table wine," a term ordinarily reserved for lower quality wines. The creation of the Indicazione Geografica Tipica category (technically indicating a level of quality between vino da tavola and DOCG) helped bring Super Tuscans "back into the fold" from a regulatory standpoint. Since the pioneering work of the super-Tuscans there has been a rapid expansion in production of high-quality wines throughout Italy that do not qualify for DOC or DOCG classification, as a result of the efforts of a new generation of Italian wine producers and, in some cases, flying winemakers.
© http://en.wikipedia.org/wiki/Italian_wine
June Menu
The Wine & Food Society of Ballarat
702nd Dinner 17/6/10
@ Campana’s Cellar
President Rob Campbell
Canapés
Little Beef Wellington
Barramundi confit
Toasted Parmesan roll
NV Lanson Black Label
First Course
Scallops in sugar cured bacon artichoke barigoule, tomato essence
2000 Grosset Piccadilly Chardonnay
Second Course
Charcuterie; Berkshire and Large English Black piglet
1997 La Bernadine Chateau Neuf du Pape
Third Course
Bollito misto; ham, cottechino sausage, root vegetables, salsa verde, beetroot
1985 Antorini Tignanello, 1996 Cape Jaffa Shiraz
Dessert
Brioche, preserved fig pudding, quenelle of Cosford, couveture chocolate, cream
1990 De Bortoli Noble One
Food Master Dennis Chamberlain
Wine Master Paul Hemming
June Dinner Invitation
Members are advised that the 702nd meeting
will be on
Thursday June 17th 2010 At
Tony Campana’s Vintage Wine Cellars
Armstrong St Nth
Ballarat
Chef, Peter Ford
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Paul Hemming
Dress Lounge Suit
Guests are most welcome
Electronic banking via account:
ANZ BSB 013 520 ACCOUNT 008699266 is recommended.
Cost $120 per person
Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP
Don’t forget the Ladies’ night in July
An extra effort to recruit guests for this Dinner would be appreciated
Want to know more about Waygu? Check the blogsite:-
http://ballaratwinefoodsociety.blogspot.com
Menu May 2010
701st Dinner – 29th MAY 2010
The LYDIARD WINE BAR
President: Rob Campbell
**
CANAPES
Prawn on betel leaf with chilli jam
Grilled beef with chilli tomato relish
Nackenhelm Rothenberg Riesling Trocken Erstes Gewachs Gunderloch 1998
**
FIRST COURSE
Poached Marron tail and Marron consume with white bean and tomato
O’Leary Walker Polish Hill Riesling 2004
SECOND COURSE
Half roast pigeon with almonds and figs
Tomboy Hill Pinot Noir 2003
Cullen Cabernet Merlot 1995
****
THIRD COURSE
Rib Wagu beef with pine mushrooms onions and red wine jus
Penfolds St Henri Shiraz 1993
Metala Langhorne Creek Original planting Shiraz 1998
CHEESE
Beaufort, Jean Grogne, Gorganzola piccante ,with home made crackers and condiments
Chateau Filhot sauternes 1997
Chef: Damian Jones
Food Master: Dennis Chamberlain
Winemaster : Phil Dover
Waygu Beef
The Australian Waygu Beef Association is the largest outside Japan. For more information see the attached link:-
http://www.wagyubeefathome.com.au/wagyuBeef.php
May Dinner
Invitation to the May Dinner
Members are advised that the 701st meeting will be on
Thursday 20th May 2010
At The Heritage Wine Cellar
Lydiard St Nth
Ballarat
At 7.00pm
Food Master: Dennis Chamberlain
Wine Master: Phil Dover
Guests are most welcome.
Dress-Lounge Suit
Electronic banking via account:
ANZ, BSB 013 520 ACCOUNT, 008699266 is recommended
Cost $120 per person
Reply to DENNIS CHAMBERLAIN. 7 St Glen’s Way. Lake Gardens.3350
Chamberlain.Dennis.DK@edumail.vic.gov.au
RSVP Monday 17th May
Photos of the 700th Dinner on the blogsite
http://ballaratwinefoodsociety.blogspot.com
Keep in mind, Ladies’ Dinner July 17th
Winter Winemaker's Dinner
Good morning Dr Campbell,
Would it be possible to add the following event to your site or promote to your members?
Novotel Forest Resort in conjunction with Taltarni are pleased to present the Winter Winemakers Dinner on Friday 4th June at 6.30pm. This exciting and exclusive event gives the opportunity to get up close and personal with your favourite wineries while enjoying a delicious variety of dishes prepared by Novotel chefs using fresh local produce. Tickets are $90 per head and reservations are a must as pre-interest in the dinner has been impressive and spaces are filling fast! Call the hotel today on 5345 9600 to reserve your table.
Any assistance you could provide would be greatly appreciated and if you should require further information please do not hesitate to contact me on the information below. Also please find attached the menu for the dinner.
http://www.mediafire.com/?1kmddqiytjn
