Veritas Studio Wines

Vermouth is a magical thing. Red or white (dry or off dry), it is a wonder. I love it in all of its forms. From different countries, different regions and of course, different recipes - all top secret. I am a big fan of cocktails - and good vermouth does wonders for a Negroni, Rob Roy or Manhattan. I prefer to spend a little more on the Vermouth (sometimes Vermut) and go a little low end on the hooch. Vermouth of course is an aromatized and fortified (meaning spirits are ad...ded) wines flavoured with various botanicals - roots, barks, seeds, flowers, herbs and spices. Consumption of these wines is believed to have begun in China as early as 12501000 BC. Recipes for infusing wine in Europe date back to 400 BC in ancient Greece. All for medicinal purposes.Today Italy, France, Spain and others all produce excellent Vermouth. In 1947, brothers Alfredo, Edoardo and Mario decided to transform their father’s cooperage into a vermouth firm and to devote themselves to the passion transmitted by their mother and today it is run by family descendants Alfredo, Bruna and Lucia. La Canellese Vermut di Torino After crushing their botanicals in an old hammer mill, the traditional method of infusion in Piedmont calls for an alcohol solution to be dripped on them and subsequently drained away in a continuous cycle for twenty days. The infused solution then sits for a further ten days to allow all of the sediment to settle before the blending process can begin with wines and sugar. Vermut di Torino Rosso follows the oldest tradition of La Canellese by keeping Rosa’s original recipe. An exclusive formula and opens to an exciting adventure between bitter orange peels with allspice and nutmeg. Vermut Bianco is the velvet celebration of sweetness, full of fresh notes of gentian and aromatic herbs, enriched by charming hints of sandalwood. In total thirty botanical and plants from all over the world are used in the recipes. In a cocktail, or by itself over ice and maybe a twist - a great way to wind down - or wound up supporting Torino FC! Delicious. Come on ya La Granata!!!!! #enotria #lacanellese #vermouth #piedmont #fortifiedwine #cocktails #aromatizedwine #secretrecipe #torinofc Enotria Wine Imports La Canellese Torino F.C.

I cut my teeth on Bordeaux.... There was a silver lining in my parent’s divorce. My father left his wine cellar behind. I was too young to drink it of course at the time - but not for long. Not that the cellar was filled with First Growths - but I gained a taste for these bottles. Marguax, St Julien, St Emilion, Pomerol. I love them all. But I will say - when I was a kid - these wines took some time to unwind and I am sure I drank most way too young. Today, I would suggest, t...hat wine-makers produce wines that are ready to drink earlier and that don’t require extensive cellaring. (I even asked one - and they said it is true.) When I drink a bottle of Bordeaux, I look for certain things - I want fruit, but not heavy, acid - just a touch, kisses of earth, and tannins holding everything together. Bordeaux are rarely heavy and full bodied. They are elegant and delicious (and don’t forget about the whites!). Here, Chateau Cartier, it is the second label of Chateau Fonroque and is an example of modern Bordeaux wine-making of today. The wine is adorned with a beautiful deep garnet color. Captivating by its immediate aromas of peony, rose, lemongrass, jasmine and black cherries, it is enriched with tobacco, grenadine, medjool dates and rosemary. Its structure is velvety. The wine makes you stand up a little and pay attention. 89% Merlot, 11% Cabernet Franc the wine is Organic and Biodynamic. The wine has power and one of only a few natural Bordeaux wines I have tried. I certainly would not find this in Pop’s cellar. Is this the Bordeaux of today? Or the Bordeaux of tomorrow? #duclot #bordeaux #stemilion #organicwine #biodynamicwine #merlot #cabernetfranc #dadswinecellar Duclot Vins de Bordeaux Chateau Fonroque

What I love about winter... Is you don’t need an excuse to prepare a hearty dish. Big chunks of beef on the bone - long braised in red wine, root vegetables and a nice bottle of wine. Here, a beef shin (poor man’s Osso Buco) has been dusted with salt, pepper, paprika and cocoa before browning in duck fat, braised in red wine with onions, garlic and carrots and slow cooked for four hours before the pan is deglazed and brown button mushrooms are sautéed. Served with ginger spik...ed, puree of carrots (no butter) and a side of french string beans tossed in an anchovy vinaigrette. For heavier dishes, I demand a lighter, brighter red. Domaine Bonnardot is a family estate in Bonnecontre, near the Citeaux Abbey. The family has a long heritage of winemaking in the area dating back to 1470. Today Ludovic Chauvet, who first began experimenting with natural winemaking as a teenager with grapes from an old parcel of his grandfather's, now guides the winemaking at the estate. He prefers not to add sulfur to his wines. After completing his education in winemaking, he returned to his family lands in 2005 and began to convert the 15 hectares to purely organic farming. Maranges, ‘Sur Le Bois’ is 100% Pinot Noir and covers three villages: Cheilly Les Maranges, Dezize Les Maranges and Sampigny Les Maranges. The vines are planted on stony clay-limestone, averaging 40 years-old and are hand-harvested at the beginning of October. All vinification takes place in traditional Burgundian wood tank, 100% de-stemmed, rested on lees for one year and aged for one year in old oak casks. The wine is lively and bright and cuts through the sticky beef like a knife. Currants, rhubarb, tart cherry, touches of earth - the wine contrasts with the beef and at the same time, interacts with it beautifully. Where the beef lulls you to sleep, the wine wakes you up. A perfect match for a wintery night. #saviosoares #pinotnoir #maranges #domainebonnardot #ludovic #chauvet #organic #burgundy Savio Soares Selections Domaine Bonnardot Vins de Bourgogne / Burgundy wines

We're open! The sake might be cold, but it still warms the soul. Asahiyama Junaishu sake, perfect for a cold wintery night. Be careful out there. (And it's Mystery Monday) Mutual Trading Co., Inc.

Ah Beaujolais..... I love you. That funny little area south of Burgundy, where the naughty grape Gamay has found a home for the last 600 years or so. Beaujolais is an area that is known by it’s CRU wines - wines that come from specific areas each of which has a specific characteristic - Supposedly. There are 10 Cru, and as I said - each with a characteristic. Brouilly, Regnie and Chiroubles - are lighter and prettier. Cote-du-Brouilly, Fleurie and St Amour a little bigger. A...nd bigger still is Chenas, Julienas, Morgon and Moulin-a-Vent - and some suggest bottle age is required. The fact of the matter is I have tried Chenas and Morgon that were quite light and cheerful, and likewise, Brouilly that is brooding and deep. Either way, these wines are fun, expressive and rarely expensive. Here, Paul and Danielle Lardet produce Le Nid (The Nest), Rochegres, Moulin-a-Vent, The Lord of Beaujolais - a region that produces some of the longest-lasting examples of Beaujolais wine, with some lasting up to 10 years. Some producers will age their Moulin-à-Vent in oak which gives these wines more tannin and structure than other Beaujolais wines. The resulting wines from Moulin-à-Vent are the most full bodied and powerful examples in Beaujolais. The vin de garde styles require at least 6 years aging and can last up to 20 years. This wine is elegant, expressive and delicious. At 2014, the wine is still kicking and has years to go. Dark cherry, plum, red tea, touches of earth and a little smoke. Balanced - nice acidity to go with food. Really very good. This one fits the bill. I love these wines - for what they represent, for what they are and for what they deliver. #vosselections #gamay #beaujolais #moulinavent #lenid #famillelardet #greatwine #redwine VOS Selections Wines and Vineyards of Burgundy- The Book Vins du Beaujolais Discover Beaujolais