The Kathmandu Durbar Square holds the palaces of the Malla and Shah kings who ruled over the city. Along with these palaces, the square surrounds quadrangles revealing courtyards and temples.
Pascale di Cagliari is a red wine grape variety found in central Italy and Sardinia that is used for wine, raisin and rootstock production. Produce deeply collared wine suitable for blending. It’s permitted red Italian grapes variety in several DOC wines including Alghero DOC located in the northwest corner of Sardinia Island. Pascale di Cagliari is used to make both wine red and rose blended with different indigenous Italian varieties.
Over the years Pascale di Cagliari has been known under a variety of Synonym names like Giacomino include Canaiolo Romano i.e. possibly related to the variety Canaiolo Nero and several others. Wine connects so elements of life. From growing vegetables, cooking, eating, travelling, and studying. There is always something new to learn in the world of wine. Pascale di Cagliari is Sardinia’s unique grape varieties, and its skin was black. Minimum destined for DOC wine production grapes must be harvested to a yield no greater than 12hectare with the finished wines needing to attain a minimum alcohol level of at least 10%.
The taste of this sardinian wine, that you can feel during a wine tour in Cagliari:
Pascale di Cagliari is also grown in southwest Sardinia where it plays a supporting role in the Carignan wines. It is medium vigorous, and able to provide high yields consistently. 85% of Carignan grapes blend with the Pascale di Cagliari. These berries are large with the thick and leathery skin always contribution for good aromatic varietal character as Cannonau grapes. It’s ideal combinations with roast and slight scent of fruits always best match with the delicate dishes. Pascale di Cagliari wine manages to make good aromatic wines, and in purity it gives wines a beautiful ruby, with delicate aromas of fresh red fruit with a good tannic structure.
When we talk about Malvasia, we think of white Sardinian grapes varieties. White Malvasia wines are, no doubt, much better known. These are made in the Tasca d’Almerita way, gives you a good balance of taste between sweetness and acidity, pleasantly fresh and citrus after taste of long persistence. In Italian pronunciation Malvazia a group of wine grape variety grown in the historic Islands like Mediterranean region, Balearic, Canary and the island of Madeira but, nowadays it grown in many of the winemaking region in the world. They produce wines in a wide variety of styles ranging from very dry to very sweet and sparkling and specialty wines.
A most exclusively and sweet variety of Madeira wine is made from the Malvasia grapes only. These an exclusive variety of grape used to produce white wine and more rarely red table wine or sometime used as part of a blend of grapes in Italy. These grapes are capable of producing wine of any feasible color in dry, sparkling and sweet styles.
History of this Sardinian typical wine:
Malvasia is believed to be an ancient family of grapes that thought to be indigenous to Greece as Monemvasia and brought to Italy by the Romans, from where it spread most notably to Spain, France, Portugal and Croatia and also includes a diverse collection of noble varieties. Malvasia wines are medium to strong with alcohol content of 11.5 and 13.5vol% and moderate with acid content, between 5, 0 and 6,5g/l of total acids.
Malvasia most widely used is the Malvasia Bianca. This white grape variety of Cagliari (campidano) is used to make rich flavored desert wine by dry grapes before crushing with the elemental aromas of pears and spice with fresh fruity flavors. These wines are easy to drink, crisp, and refreshing. Unique style of Malvasia wine characterized by its dark color (depending on the type of Malvasia used) and rich, ripe and nutty flavor.
A captivating verity of grapes called Muscat, with numerous varieties of varying colors from white to near black planted throughout the world. This captivating verity of grapes is oldest cultivating verities in the world with the range of colors from white (such as Muscat Ottonel), to yellow (Moscato Giallo), to pink (Moscato rosa del Trentino) to near black (Muscat Hamburg).
In Sardinia, where it is known as Moscato, the grapes make gently frizzante wine with low alcohol and sparkling Moscato wine. Moscato is the most unique smells of all wines. It is so unique that people often just describe it that these wines convey the elemental Aromas and flavors generally impart a hit of sweetness. It can be made into excellent light sparkling wines, especially the Moscato d’Asti of northern Italy, or rich dessert wines such as Beaumes-de-Venise.
Other about Moscato wine – taste it during a wine tour in Cagliari
These wines are excellent wine but there are a few Moscato variants that are both red and white. Let me introduce you with the different Moscato variants which I have tried. If you have tried sweet wine as cherry, chances are its Orange Muscat or Muscat of Alexandria. If you have a light sparking Moscato d’Asti of northern Italy, then you are drinking a white Muscat Grape. Wine makes a wonderful aperitifs and is also incredibly food-friendly. These wines are also identifying with different styles.
Major Style of Moscato Wine:
1. Moscato d’Asti wine style: – commonly found in Italy. Traditionally, this wine is semi-sweet and light sparkling, low alcohol, and often enjoyed with dessert. And the adoption Moscato d’Asti as the drink of choice by hip-hop culture since from the grace. In the 1870s winemaker make this frizzante style wine for themselves because its low alcoholic and could be drink at noontime meal.
2. Still Moscato wine style: – is typically white wine. In the variant range of lovely aromatic sparking wines Still Moscato is always be the first liquor choice. This is a lively wine full of fresh summer fruits, perfect with summer berry and muscat grapes favorites to complement the well-balanced sweetness. Still Moscato comes hot on the heals of the popularity in the list ofaromatic sparking wines. An aromatic, refreshing sparkling sensation is a perfect start to any dinner party. Serve with oysters.
3. Dessert Moscato wine style: – This wine style is produced primarily with Orange Muscat or Muscat of Alexandria. This style is most commonly in Australia, France and U.S.
Discovering sardinian typical wines is a miraculous journey. Once explored, many oenophiles embrace these wines with a loyalty and passion competing that of the Italians themselves. It’s important when approaching Italian wines to recognize that each region has its own unique identity made up of historic, cultural, geographic and comestible factors that greatly influence the wine styles produced there.
What is Greco nero wine?
Italy produces a huge amount of table wine, vermouth and cooking wines. Greco Nero is the dark-skinned variant of Greco Bianco, thought to have originated in Ancient Greece that sparked your interest.
Where you can find Greco nero wine as well as during wine tour in Cagliari?
Today, Greco Nero is found chiefly in Calabria and Sardinia (Cagliari), southern Italy, where it is grown more widely than its Bianco sibling. however, is rare, as the variety is most commonly blended with Gaglioppo in a number of Calabria’s DOC (Denominazione di Origine Controllata) wines, which is the highest classification, and for the most part “guarantees” quality at many levels in terms of the winery adhering to the mandates.
The taste of Greco Nero that you can fell during a wine tasting tour in Cagliari:
Apparently Greco Nero Is widely grown in vineyards due to its resistance fungal diseases, this particular grape is predominantly found in Calabria in the southern part of Italy. The soils on their properties are also varied, much like the altitude of their vineyards. GB is made using a host of indigenous grapes in differing percentages. The GB 2011 ferments in stainless steel vats and ages in barriques for 12 months after which time, it spends six more months in the bottle. They only make 8,000 bottles a year of this wine.
Greco Nero wines, usually blended with Gaglioppo, are usually characterized by flavors of plum, cherry and black fruit. This particular wine was both fruity and floral with the toasty and mineral notes, that you get from batonnage. It also had a slightly noticeably laced with cherry, plum, and other black fruits. I highly recommend trying this wine or others from the winery when you see them.
Crafting fine wine requires relentless commitment. Giro wines are specializing with the refreshing brighten bold red wine with the serious style. It is a red Italian grape variety mostly used in the production of fortified wines and grown in the Sardinia Island. Girò is likely a parent variety of grapes that listed as the same variety as Albaranzeuli Nero and shown itself to thrive in very hot and dry climates. These grapes consider high level of sugar that use to make a well production of sweet and bright red wines.
Giro is a red Italian grapes variety that originate in the Spain and nowadays most commonly found in the Sardinia, a famous Island of Italy. Sardinia is famous for the production of fortified and table wines. These indigenous and exclusive variety of grapes use in the fortified wines to make sufficiently soft, intense and potently alcoholic red wine. These wines are naturally very intensely flavored and excellent with food.
Other about the taste of Girò wine that you can feel during a wine tasting tour in Cagliari:
Giro verity is most commonly used to produce dry and sweet wines with the characteristic of cherry aroma. Both sweet and dry fortified styles red wines must have a minimum alcohol level of 14%. These wines are very lively and always gives you a freshness taste. Giro wines known for high potential alcohol content with the sweet port are best matched to desserts, particularly those involving baked fruits, coffee or dark chocolate. Its excellent intensely flavored goes perfect with cheeses and rich meaty dishes. Now whenever you will enjoy a good wine after some biking or hiking in the forest, remember these explanations, and try to analyze how the wine in your glass was produced!
As of 2000, Barbera was the third most planted red grape variety in Italy. Nowadays it is grown on the Island of Sardinia and often used in blends that produce deep color and high levels of acid. Barbera is believed to have originate in Piemonte the king of wines, north-west Italy and was so widely planted in the region. Barbera is an easy vine to grow with extremely vigorous.
It’s considered a lesser wine with larger natural oak casks. Barbera Sarda wine tastes both rich and light bodies. It gives a notable strawberry taste and sour cherry flavors. Wines and foods that are single-noted can be made whole when put together. It has a ruby- red color with orange overtones and an excellent body with its strong bouquet of dried fruits gives you a long-lasting taste. Barbera Sarda wines are delicious, versatile and moderate in price. In Italy DOC Grignolino an indigenous variety of grapes blended with Barbera but, the most part is, it is a standalone varietal. This frizzante style wine with superior label is still popular in Italy.
Barbera Cagliari wine characteristics – tasting this wine:
quality of Barbera Sarda wines is appreciable and sings for food. Its Quality of ratio is going with almost everything like pasta, cheese, red meat, salami and braised beef. Barbera Sarda wines are most noticeable wines having ruby color with refection of violet color. This is a wine that you can drink every day. The Perfect balance of fruit, oak, and stainless steel work with excellent frizzante style structure always gives you a persistent finish. Pairs well with first courses, red meats and aged cheeses.
Fruit and vegetables, just like people, do not always grow perfectly. They don’t always look beautiful, but certainly, what is important, is what is inside and how it tastes. Similarly, wine is like some color of joy, always smells like fruits and flowers give you pleasant sensations of fullness and perfection. Arvesiniadu is a most exclusively white Italian grapes verity that is grown on the Island of Sardinia and usually used in blends to made a sweet and varietal style wine. There were 380acres of the grape planted on the island.
Arvesiniadu is Italy’s most indigenous grapes verity, which is essentially used as a blending grapes. Fragrance of banana, melon and peach are the salient flavors of the Arvesiniadu. Some fragrances combination in an amalgam of scents and some as a clean varietal. These wines convey an elemental aromas and strong fruit flavors impact a hit of liveliness.
Other characteristics of Arvesiniadu – a wine that you can find during a wine tour in Cagliari:
Arvesiniadu is grown almost exclusively in Goceano, a historic Sardinia region located in northwest of Nuoro. Transformation of Arvesiniadu grapes well defined in to three well-differentiate products: – first is based on transformation of grapes in purity, second which is provide blending with the Arriadorza an exclusive grapes variety of Sardinia and third, which is involves the aging of the wine in barrels produced by the yeasts.
Arvesiniadu produces two kinds of wine sweet and dry. Fruity flavor, strong smelly Sweet, transparent white straw-colored, pair very well with Italian Meat as well as cold meat which have a moderate spiciness, a good accompaniment with fish soups and medium aged cheeses.
Cannonau wine is a red wine which is made from Cannonau variety of grapes is known as a local name Grenache – which is most widely planted and also one of the most successive wine grapes variety that most likely originate in Spain also grown in Sardinia produce explosive, potent wines. The great majority of the vineyards, and the highest-quality wines, are produced in a triangle that gives a really genuine feel to welcome the visitors.
Cannonau from Sardinia has retained the idiosyncratic rusticity, with the bright ruby color and aroma of red berry gives you a feel that you are drinking wine from a different age. Like most rustic wines Cannonau wines are much better with food. Cannonau wines are dark ruby red color wines with an extremely floral nose, that impact a hints of violets followed by hints of chocolate, spice and smoky oak on a finish. It is a beautiful wine and very food friendly and produce a high alcohol content.
Other characteristics of Cannonau – typical wine tour in Cagliari
These wines are sweeter and higher identified on the label with high alcoholic proof grape spirit brings alcoholic level between 15% to 20%. These are intensely sweet, flavorful wines best matched to desserts, particularly those involving figs, prunes, dark chocolate or baked fruits and excels with thick red sauces, meats and pasta. It also pairs perfectly with the local goat’s milk cheese. Cannonau is most common variety used to produces a sweet juice that can have almost a jam-like consistency when very ripe. The characteristic notes of these berries are such as raspberries and strawberry always gives you an elemental aroma with a refreshment feel. A new reason to love this rustic wine is its genetically identical grapes with sourdough tang always perfect with the any remaining iron notes and the red berry flavor sparked off each other without clashing.
Monica, a red wine grapes variety exclusively found on the west coast of Italy. It grown primarily in Sardinia to produce a notable sweet wine. Sardinia is famous for making simple wines that designed for everyday drinking. Monica an exclusive variety of grapes have been brought to the island by Spanish in the eleventh century and rarely grown there in recent times. Monica wine tends to be gentle tannin and flavors of red barriers and herbs. There is also a semi-sparkling variant of the wines sold as Monica di Sardegna Frizzante, it’s a is a drier wine.
What you can taste in a wine tour in Cagliari with Monica:
In the case of taste, Monica wines had a medium purplish-ruby color in the glass with aromas of miscellany cherries and raspberries with a kind of musty, damp earth undertone. On the lighter side of medium bodied it will give you mixture red fruit flavors with low tannins and medium plus acidity with tart cherry. On the finish side it gives some dusky chocolate and earth wet earth flavors and bit of a bitter cranberry tang.
When we talk about Monica wine and we consider about a wine tour Cagliari, we think of light wine with cherry flavors. Low levels of acidity and high levels of productivity Monica wine have marked out as an exclusive table wine. This variety of grapes are easy to harvest and gives abundant results to produce semi sparkling frizzante wines. In the other red wine varieties, Monica grapes are used to compose at least 85 percent of the blend which are produced in dry and sweet fortified styles wines.
It’s an exclusive and simple, easy going light red wine, like so many Italian wines, that really seems to want some food to go with it like some lighter meat dishes and meatballs. If you’re not already a wine person, it’s worth it to become one just to become a regular at Wine Expo.
Pecorino is a very general definition of a cheese variety with an incredible range of flavors. The unique appeal and complex flavors of Italian pecorino cheeses are clearly linked to where the sheep were raised and on what types of grasses they feed. Pecorino is known as a cheese firm from an Italian Island Sardinia. Sardinia, which is the Italian region most dedicated to sheep raising Island produced in various versions variety of sheep’s cheese that can be divided up into, Sweet, Mature and extra mature. The Aspects and texture of pecorino cheese are semi-hard or hard, with yellow paste and a scattering of holes. The pecorino cheese from Sardinia, is said to have originated during Bronze Age was awarded DOP status in 1996.
The DOP standard cheese is made with milk source from a local Sardinia flock breed. But Nowadays, with the industrial version, it is blend with the cow’s and sheep’s milk and also with the pasteurized milk use to prepare the delicious pecorino cheese. Pecorino, is a soft cheese which has a white color but, during maturation turns to a soft straw color. The cheese, after a total aging of six months’ period, it gives you a tender taste with the golden-yellow to dark brown covering color and a sour, damp smell.
There are nearly as many ways to describe the complex, varied tastes of pecorino, as there are for wine. A young pecorino has a friendly tang, with the flavor and aroma of sweet grasses and meadow flowers with the features of softer texture and mild creamy flavors. One thing to consider that all pecorino is made with sheep milk and they are fattier because sheep milk has almost has twice fat as got milk which results in rich taster cheese. But don’t be scared, its good fat.
The best way to understand pecorino is its ripe variety of aging for 5 or 6 months. It’s hard from inside and the cut may be in chips or compact. It is wonderfully rich in flavor with aromatic intensity and caramel sweetness, salty tang and a hint of fruit. Pecorino cheese is served best with red wine, fresh board beans and peas and Sardinia bread.is passionate about enriching your experience with cheese!