Ep. 1982 Ciliegolo, Molinara, Monica by Pablo Fernandez | Italian Grape Geek

The Italian wine podcast is the community driven platform for Italian wine Geeks around the world. Support the show by donating at italian wine podcast dot com. Donate five or more Euros, and we'll send you a copy of our latest book, my Italian GrapeGeek journal. Absolutely free. To get your free copy of my Italian GreatGeek journal, click support us at italian wine podcast dot com, or wherever you get your pods. Welcome to the Italian GreatGeek Podcast. Join us as we explore personal stories of travel and tasting with Italy's must know grape for idols. Chart your own course with my Italian GreatGeek journal, your personal tasting companion to accompany the series. Available now on Amazon with thanks to Clangelo and partners for their generous support with this project. Hello, guys. I'm Pablo Fernandez. I'm Italian wine Ambassador. I'm from Philadelphia, Brazil. Little bit information about me. I had a sabbatical year in two thousand nineteen where I traveled thirteen thousand kilometers through Italy. So during this journey, I decided to pursue my passion for the Belpaisie, and that culminated in a lot of studies especially in wine, and, became a Italian wine investor in two thousand twenty two via class in London. And also, I became a certified educator for the Vineital International Academy to make classes on Italian wine, maestro Course. Here in Brazil, I offer educational services for wine lovers and students through my project baby Talia dot com. I also write regularly about wine for the Brazilian digital wine magazine, Venus Zunica. I would like to thank the Italian wine podcast for inviting me to talk about some grapes, style in grapes, which is my one of my favorite subjects. So I'm very happy to share some of curiosities about these grapes that I I really enjoy. The first grape I will talk about is Chiliiolo, we're heading to Tuscany to export this unique local grape, found mainly in Tuscany with plantings in liguria andumbria gets its name from the Italian word for ismail Cherry, Chile. Which refers to both the size of the berries and the predominant cherry aroma and flavor of the wine. Various studies have explored its relationship with sangiovese suggesting that Chile Giolo is actually the child of sangiovese. The two grapes are often planted together in vineyards and share similar flavor profiles, making chile geolo frequently mistaken for sangiovese, but also with other grapes like garnacha and Allianicone. In the vineyard, Chile giol love features large and long bunches with medium to large berries. It's sensitive to gray rot, strong winds, and spring frost, but it shows resilience to drought and heat, particularly in no other vines. It ripens early, usually before the end of August, and thrives in well draining soils, often on hillsides for better wind control and water drainage. In a glass, chile, you'll represent a pale ruby color with bright red cherry and red berry aromas and flavors. It boasts low acidity and alcohol, a medium body, and smooth tannins. Chile giolo wines from liguria tend to be more herbal, while those from Nubri are simpler, but still fresh and fruity. Well, what interested me most about Chile Giolo was its relationship to San Giovanni. Learning that Chile Giolo is related of San giovese added a new layer of appreciation for both grapes. Also, the fact that it was won a significant component in in Kianti blends Actually, some say Chile Giolo is the best blaming partner for SanJovese as it tends to lift up SanJovese's elegant food character. Also Chile Giolo was not only included in the Rikasoli formula by Barroni Betino Rikasoli The one credited for with developing the SanJovese based former for Kianti and Kianti classical that we know today. Some benchmark producers for Chilegolo. Sassotando, Antonio Camillo, Cantina La Salva, Rasioni and Ceconelo, and Tanuta de Santalucia in Tuscany. This producers are known for their dedication to quality and their ability to showcase the unique characteristics of Chileiolo. When it comes to food pairing, chile yellow versatility shines, it pairs wonderfully with grilled meats and cheeses enhancing the flavor of both. Its bright acidity and fruit profile makes it a delightful companion for various dishes. From casual meals to more elaborated fees. That's it. I hope you like it. Okay, guys. The next grape I'm talking about is Molinara. Molinari primarily used as a blending grape, derives its name from Molino, the Italian word for mill. Some say the grapes, heavy white bloom gives it the appearance of being dusted with flour, like something you would see in the other meal, known by various names such as Uvasala, Rosanella, near Lake Garda, and Bresson in Valentana, Molineata plays a minor role in Vapolicella blends zero to ten percent usually, but still contributes its delicate aromas and high acidity, especially in Bardolino near Lake garda. In the vineyard, Molinata is high yielding grape with medium sized bunches and berries. It's fairly disease resistant, but it's susceptible to oxidation and struggles with high humidity. It's pale ruby hoo, delicate aromas of red berries, blood, orange, and alpine herbs, combined with lively acidity in the market Saline trick, make it distinct in the glass. However, it's difficulty in extracting color, and it's a oxidative nature have led to a decline in its planting. One of the most intriguing aspects of Molinata is its resilience and the way it has adapted to its environment. Despite being overshadowed by other blending grapes like Corvina and Rondinella, Molinada's unique characteristics such as as its selling quality and delicate fruitiness are gaining renewed appreciation in an era that favors fresher wine styles. I first encountered Molinata tasting Vopulicello wines in Bardolino. I actually have Molinata is, got rid of a little bit from, Vopulicella blends. So if you're looking to export Molinata, benchmark producers like Sarego Aliete, blends, its own biotype with their amarone and bullioni that do, pet not made with a hundred percent Molinata grapes are worth seeking out. Setego alligator in particular, emphasize that Noble has exclusive use of their Molinata biotype, which is named it saidigualegiri. And they age their marooning cherry wood casks, which adds a distinctive character to their wines. For food pairing wines with Molinata, a versatile, and pair wonderfully with a variety of dishes, I recommend trying it with one of my favorite curried meats, which is speck. And pasta carbonara, and also aged cheese. The lovely acidity and delicate flavors of Molinara complement these dishes beautifully enhancing the dining experience. Molinara may not be the most well known grape but it's unique qualities in the elegance it brings to blends, make it a great worth discovering. Actually, all Polyciella people are already discovering that's great. Listen to the Italian wine podcast. Wherever you your podcasts. We're on SoundCloud, Apple Podcasts, Spotify, email ifm, and more. Don't forget to subscribe and rate the show. If you enjoy listening, please consider donating through Italian wine podcast dot com. Any amount helps cover equipment, production, and publication costs. Until next time.