vinos italianos Archives - Vitis House

What’s This Funky Flavor?

Vitis House — Fri, 08 Nov 2024 14:06:18 +0000

Ever tasted a wine and thought, Whoa, this smells like a barnyard? Or caught hints of leather, spice, or even… Band-Aids? That’s Brett! Short for Brettanomyces, this wild yeast can add a unique and sometimes polarizing twist to wines. It’s a bit like the “bad boy” of wine yeast, adding everything from smoky clove to earthy leather aromas.

Why does Brett Happens?

Brett can sneak into wine from the vineyard, barrels, or even the winery itself. It loves a cozy spot to thrive, especially in red wines with low sulfites. Winemakers who appreciate some rustic, complex flavors might let a hint of Brett stay, while others work hard to keep it out!

The Good, The Bad, and The Brett-y

Here’s the thing—Brett is polarizing. For some, it’s a charming layer of depth; for others, it’s downright funky. Here’s a breakdown of the flavors Brett can add:

Barnyard or Stable: Like stepping into a hay-filled barn, earthy and animal-like.
Leather & Tobacco: Think of an old leather jacket or cigar box.
Smoky Clove: A bit of spice, often found in wines like Rioja or Rhône reds.
Band-Aid or Medicinal: Not for everyone! Some might find this a bit… hospital-like.
Gamey: Adds a touch of wild, meaty flavors, like a walk through the forest.

To Brett or Not to Brett?

Brett divides wine lovers. For some, it adds depth and a rustic charm. For others, it detracts from the fruity or floral notes they enjoy. If you’re curious to try wines with a touch of Brett, explore those from traditional, Old World regions that use minimal intervention techniques like parts of the Rhône and Rioja. But it’s not always a crowd-pleaser. At the end of the day, Brett is about balance and personal taste.

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The Challenge of Acidity in Ribera del Duero

Vitis House — Thu, 24 Oct 2024 16:57:21 +0000

When someone asks me how real climate change is, I always respond, “talk to a winemaker.” Ribera del Duero DO, known for its bold yet elegant Tempranillo wines, is just one of many regions facing challenges due to climate change-particularly when it comes to preserving the acidity that keeps wines fresh and balanced. With the region’s naturally warm climate, overripe grapes can easily result in wines that feel flat, missing that essential vibrancy.

To tackle this, even the most prestigious wineries are exploring higher-altitude vineyards in non-traditional areas. These elevated sites benefit from cooler temperatures, which help the grapes maintain their acidity. The stark temperature difference between warm days and cool nights (known as diurnal variation) slows down ripening, allowing the grapes to develop brighter acidity. Not only does this solve the acidity challenge, but it also boosts the wine’s aging potential, letting more complex and nuanced flavors shine through over time.

Top producers are embracing this shift, with a focus on regions like the province of Soria and the northern edges of Ribera del Duero. These areas, sometimes nearly an hour away from the big-name wineries, bring new possibilities and diverse terroirs into the mix. In fact, the move to higher-altitude plots isn’t just a workaround for acidity-it’s redefining the region’s identity while safeguarding the quality of Ribera del Duero wines for the future.

Because of this, a growing trend is emerging with more attention on small, highly specific sub-regions-what they call parcelas de viñas (vineyard parcels). These small plots, often with very old vines, showcase distinct terroirs with naturally higher acidity. In some cases, the grapes are so exceptional they’re bottled on their own. In others, they re blended with other grapes to lift the overall acidity in a wine, maintaining the authentic balance and freshness of Tempranillo in the region.

Are these changes for the better? So far, yes. Unlike other regions that have had to add new grape varieties to cope with climate pressures, Ribera del Duero is holding steady. For now, the DO will continue allowing its traditional varieties: Tinta del País (Tempranillo), Cabernet Sauvignon, Merlot, Malbec, Garnacha Tinta, and Albillo Mayor (used in both reds and whites).

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Wine & Binge-Watch: “Under the Vines” & “Drops of God”

Vitis House — Wed, 11 Sep 2024 14:47:14 +0000

Wine & Binge-Watch: “Under the Vines” & “Drops of God”

Weekends are the perfect time to relax, pour a glass of wine, and enjoy a great series. Why not learn something new while you’re at it? If you’re looking for the ultimate way to unwind, grab your favorite wine and dive into two must-watch shows that blend entertainment with wine education!

Under The Vines on Prime Video

This delightful dramedy follows Daisy, an Aussie socialite, and Louis, a burnt-out London lawyer, as they inherit a vineyard in New Zealand. While they struggle to bring the vineyard back to life, they find happiness in unexpected places—among the vines. With stunning scenery, charming characters, and a heartwarming plot, this series is perfect for wine lovers dreaming of vineyard life.

The best part? You’ll get a real taste of the vineyard world and its seasonal challenges.
Yes, it is a bit “girly”, almost like a “novela”, but it is good.

Drops of God on Apple TV

For those who want to dive deeper into the wine world, Drops of God takes you on a global wine adventure wrapped in a thrilling mystery. Camille must identify wines to inherit her father’s legendary collection, turning wine tasting into a high-stakes, gripping puzzle. The international wine settings are a visual treat, and the show’s wine knowledge is spot-on.

What I love most? Watching them decode specific grapes from subtle descriptions — it’s so true to how wine experts think!
Warning: It’s dangerously addictive. You’ll probably binge it in a week, and it’ll leave you craving to learn more about wine.

Both shows celebrate wine’s ability to bring people together and offer life lessons along the way. So sit back, sip, and get ready to explore the world of wine through these captivating stories.

If you are just a wine enthusiast and would like to learn more, join us in Raleigh, North Carolina or Online to get your WSET wine certification.

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Savoring Raleigh

Vitis House — Mon, 02 Sep 2024 15:35:38 +0000

Food is a universal language, a flavorful thread that weaves us all together. In Raleigh, this culinary conversation is becoming more vibrant than ever. Our city has long been celebrated for its bar food and classic Southern cuisine, but now we’re stepping boldly into innovative concepts.

As a city on the rise, Raleigh’s culinary scene has grown—slowly but surely—creating an increasingly exciting and competitive landscape. Some of our restaurants now focus on delivering immersive experiences, while others emphasize outstanding food or ambiance. To top it off, the wine, sake, and cocktail menus are improving exceptionally.

Last week, we had the honor of attending the 2024 Raleigh Magazine Best Restaurants Awards. These spots represent the pinnacle of Raleigh’s culinary offerings, as selected by the magazine’s team. So, prepare your taste buds and dive into the flavors that make Raleigh a city worth savoring.

Terraza, Tamasha, Ajja, Hummingbird, Cucciolo Terraza, Brodetto, Sono, and East End Bistro—who made it this year, and which ones are still on your must-try list?

Raleigh’s Top 20

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Wine is a Passport in a Glass

Vitis House — Thu, 15 Aug 2024 15:29:16 +0000

Alex Theo

“Wine is a passport in a glass,” said Lyn Farmer, three-time James Beard award-winning writer and WSET wine educator. A twinkle in his eye and a smile on his face, he raised his glass of champagne to the room. It was only 9:00 in the morning, but that didn’t seem to deter anyone from raising their own glass in a toast, taking a sip of France’s famous sparkling wine. Lyn was in town for the weekend to facilitate the WSET Level 1 Award in Wines course at Vitis House, Raleigh’s premiere wine school founded by Chef Doreen Colondres. And he was absolutely correct—we were transported from North and South America to Europe, Australia, New Zealand, and everywhere between. Every glass of wine brought us to a new corner of the world, all in a single day.

Before we dive in, perhaps I should tell you a bit more about who I am, and how I wound up sipping a glass of champagne with Lyn at 9:00am. My name is Alex Theo, and I live in Raleigh, North Carolina but my family is from Cyprus. I am a classically trained cook, and a proud alum of the Culinary Institute of America. When I was at the CIA in Napa, California, I fell in love with wine. I realized a meal was only as good as the wine it was paired with, and a wine as good as its food. Like partners in a dance, they should complement one another, each one allowing the other to shine, highlighting its strengths. Having studied at one of the top culinary schools in the world, I felt like I had a solid knowledge of the food side of this dance—but how about the wine? Where would I begin?

After moving back to Raleigh, I had the joy of meeting Chef Doreen Colondres in a private wine class. I knew instantly I had a lot to learn from her—hearing her talk of her love for food and wine reignited the spark in my own heart. When I asked her how I could learn more about wine, she laughed and said with a smile, “Well, the Wine and Spirit Education Trust, of course!” That night I signed up for the WSET Level 1 at Vitis House, and a week later there I was, toasting Lyn and Doreen with my glass of champagne.

WSET is a globally recognized organization that provides education and qualifications in the field of wine, spirits, and other alcoholic beverages. WSET started in London, England, but has reached to every corner of the globe, including Raleigh, North Carolina. Vitis House provides the world-class wine education of the WSET, but with the flair of its founder. When you take a sip of a Tempranillo from Rioja, Doreen is there with a plate of chorizo for you to taste with the wine. With your sip of Cava, a bite of Jamón Consorcio Serrano. She teaches you firsthand how beautiful the dance between food and wine can be. It is truly a wine education unlike any other, which is the exact reason why I signed up for the Level 2 class the moment I walked out of the Level 1 classroom.

But perhaps most wonderful of all, you will not only earn an unparalleled education at Vitis House, you will also experience some of the warmest hospitality in Raleigh. When you walk through their doors, you are welcomed like family. If you are looking to expand your knowledge of wine, look no further than Vitis House.

————————————-

Alex successfully passed his L2 Award in Wines certification and recently published
his first book called Soup, available at Barnes and Noble.
Cheers to Alex!

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The Art of Blending: Cheers to the Craft

Vitis House — Mon, 12 Aug 2024 15:50:12 +0000

Some of the world’s most renowned wines are crafted by blending raw wines from barrels or tanks. Blending is the process of combining different grape varieties, vintages, or even wines from different areas in the same vineyard to craft a final product. While there’s no set recipe, the process is much like designing one. As a winemaker, your goal is to achieve harmony and balance in every sip. But what does it truly mean to blend wine?

🍇 Why Blend?

Balance: Enhance structure, color, acidity, and tannins.
Complexity: To add or soften flavors and aromas.
Consistency: Maintain the unique style of a wine year after year, despite vintage variations.

🍷 How It’s Done?

Winemakers carefully select and taste each component wine, considering factors like aroma, flavor, color, and texture. It’s a creative process, often involving several trial blends before finding the perfect mix.

Examples of Blends:

Bordeaux Red: Typically a mix of Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
Bordeaux White: Sauvignon Blanc and Semillion.
Southern Rhône: Grenache, Syrah and Mourvèdre.
Rioja: Tempranillo is often blended with Graciano, Garnacha Tinta and/or Mazuelo.

Whether you’re enjoying a classic blend or something experimental, remember that every sip is the result of a winemaker’s artistry and passion.

Cheers to the craft! ✨

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The Ultimate Guide to Pair Cava with Cheese

Vitis House — Fri, 26 Jul 2024 20:24:15 +0000

Cava, the sparkling wine from Spain that graces our celebrations, is renowned for its quality, versatility, aromas, and flavors. It’s the perfect partner for a myriad of foods. One of the simplest and most delightful pairings is with cheese, and here, i’ll guide you through the most common cheeses to serve with different types of Cava, enhancing your tasting experience and elevating your enjoyment.

Cava is unique! White or Rose, they are all produced using the traditional method, which involves a second fermentation in the bottle similar to Champagne, it boasts bubbles and a much more complex flavor profile compared to Prosecco or other sparkling wines. One of Cava’s advantages is its variety of styles, depending on the aging. Here’s a breakdown:

Cava de Guarda:
Aged for a minimum of 9 months
Cava de Guarda Superior:
Reserva (18+ months)
Gran Reserva (30+ months)
Paraje Calificado (36+ months)

When pairing Cava with cheese, consider the following principles:

Acidity: The high acidity of Cava enhances the cheese flavors on your palate.
Bubbles: Its effervescence cleanses the palate, making it ideal for more complex cheeses.
Complexity: Match the intensity of the cheese with the complexity of the Cava. Light and fresh Cavas pair better with mild cheeses, while aged Cavas complement aged cheeses.

Cava de Guarda:

Manchego 3 Months: This Spanish sheep’s cheese has a buttery texture and nutty flavor that complements the freshness of young Cava.
Goat Cheese: Its acidic and creamy nature pairs perfectly with the bright acidity of young Cava.

Cava Reserva (18+ months):

Brie: The creaminess of Brie contrasts beautifully with the developed flavors of a Reserva Cava, even more so with the addition of honey or a slice of Jamón Consorcio Serrano combining creamy, sweet, salty, and refreshing elements.
Mimolette: This French cow’s milk cheese, known for its intense orange color and firm texture, has a nutty flavor with a hint of sweetness and caramel notes that pair well with both Reserva and Gran Reserva Cava.

Gran Reserva and Paraje Calificado (30+ and 36+ months):

Aged Gouda: The nutty and caramelized flavors of aged Gouda pair wonderfully with the deep and mature notes of Gran Reserva Cava.
Parmesan: The sharp and savory profile of Parmesan balances with the refined and persistent bubbles of aged Cava.
Sheep Cheese with Truffle: A sheep cheese with fresh truffle is a divine experience. If you prefer it without truffle, opt for a 12-month Manchego.

When serving multiple cheeses, start with lighter cheeses and progress to stronger flavors to avoid overwhelming your palate. Remember, a good pairing enhances both the wine and the cheese. Whether you’re hosting a party or enjoying a quiet night at home, these pairings will surely elevate your appreciation for this sparkling Spanish gem.

¡Salud!

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The Perfect Pairing

Vitis House — Mon, 01 Jul 2024 19:48:24 +0000

Local food and wine expert takes the world’s stage.

Hot take: Local food and wine expert Doreen Colondres is kind of a big deal. Taking on the global stage, the Vitis House owner has been selected by the European Union to serve as an ambassador for uberpopular duo serrano and cava (find us a better one…)—specifically D.O. Cava and Consorcio del Jamón Serrano Español.

So how did a Raleighite grab this grand gig? “I believe I was probably European in another life,” jokes Colondres. “But, seriously, for the past 20 years, I’ve represented many European brands and regions, including Spain.” As a bilingual chef and wine educator, the sommelier and foodspert no doubt serves up significant added value to the role. As she goes wheels up, we tapped the VIP for intel on the campaign, options for locals to partake and more. @doreencolondres; @vitishouse

The goal of the campaign? To educate people about the extraordinary quality and diversity of these two products, which bring so much happiness. We’ll be traveling across the U.S., educating consumers, industry professionals and culinary students about their tradition, production and highlights. In addition, I’ll be creating recipes for consumers and chefs—and leading several media trips to Spain, offering a firsthand experience of the rich traditions and exceptional quality behind D.O. Cava and Jamón Serrano.

Give us the 411 on D.O. Cava: The prestigious protected region produces some of the world’s finest sparkling wines with their local grapes (Xarel.lo, Parellada and Macabeo). Known for its exceptional quality and versatility, cava has two main categories. Cava de Guarda, produced with a minimum maturation of nine months; and Cava de Guarda Superior, which includes Reserva, Gran Reserva and Paraje Calificado, and aged for a minimum of 18, 30 and 36-plus months respectively—and bringing more complexity on the glass. This campaign will emphasize the latter category.

And something extraordinary is on the horizon? Yes! All the Cavas de Guarda Superior category will be 100% organic—a huge achievement we’re about to start celebrating.

And the scoop on Consorcio Serrano? Essentially it’s a seal ensuring every piece of ham is 100% from Spain and meets strict quality criteria—handselected, exceptional nutritional values, and cured for a minimum of 12 months. It ensures you receive products embodying the rich heritage and exceptional taste of authentic serrano—an important tradition on every table in Spain.

Any ways locals can partake? Yes, my goal is to bring Europe to Raleigh and invite locals to travel with us though Vitis House. I truly believe Raleigh and NC, in general, deserve more attention from imported and high-end brands and regions. When I moved to RDU five years ago, I saw the potential—and it is finally happening.

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European Culinary Excellence Takes To The Stage At Food & Wine Classic In Aspen

Vitis House — Fri, 14 Jun 2024 11:54:30 +0000

– D.O. Cava and Jamón ConsorcioSerrano with Doreen Colondres as an Ambassador

As part of a promotion program by the European Union, the renowned food and wine regions D.O. Cava and Consorcio del Jamón Serrano Español are proud to announce their participation in the FOOD & WINE Classic in Aspen. They will showcase the finest Cava Guarda Superior and Jamón Consorcio Serrano and this marks the launch of an innovative three-year initiative, where chef and wine educator Doreen Colondres has been selected as an ambassador.

The FOOD & WINE Classic in Aspen, a prestigious three-day festival, invites guests to experience an extraordinary culinary odyssey. Esteemed chefs, winemakers, and spirits experts will gather to present a spectacular gastronomic showcase. Over 4,000 influential consumers and industry professionals will partake in wine tastings, cooking demonstrations, seminars, exclusive dinners, and more, fostering a unique bond between premium brands, chefs and guests.

“I am deeply honored to represent two products that pair very well and show my passion for tradition: Cava D.O. and Jamón Consorcio Serrano. As a Chef and Wine Educator, my mission has always been to spread those rich stories behind the products we love. Especially now that we live in such a fast pace, it is crucial to pause and appreciate the things that are truly unique—unique because of their history, tradition, quality, and the time it takes to make them so special. I do believe the more we know about these two extraordinary products, the more we value and appreciate them. Enjoying both will create a memorable time.”
– DC

The campaign will extend its reach to New York City and San Francisco, featuring master classes and events for both trade professionals and consumers, including classes in culinary schools across the US. Additionally, Doreen will develop recipes and lead several media trips to Spain, providing a firsthand experience of the unique traditions and exceptional quality behind D.O. Cava and Jamón Serrano.

Join us to celebrate Doreen and the rich heritage and timeless craftsmanship of Spanish cuisine!

Salud!

Featured Sparkling Wines from D.O. Cava: The Appellation of Origin will present a selection of Cavas de Guarda Superior with a minimum of 18 months in the bottle for the Cava de Guarda Superior Reserva and more than 30 months for the Guarda Superior Gran Reserva. Furthermore, all of the products from this category are 100% organic from vineyards of more than 10 years and vintage Cavas. Among the exceptional sparkling wines from D.O. Cava made by the traditional method, guests can savor a variety of Reserva and Gran Reserva Cavas known for their refined taste and elegance.

Featured Jamón from Consorcio Serrano: A range of all-natural Serrano hams celebrated for their quality and traditional curing methods, free of nitrites and nitrates, and cured for up to 12 months to deliver a unique flavor. These premium Serrano hams are characterized by a delicate and rich taste, produced using time-honored techniques and ensuring each product meets high standards of taste and texture.

Download here the press release.

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The Ultimate Temperature Guide!

Vitis House — Tue, 02 Apr 2024 20:04:06 +0000

The Ultimate Temperature Guide!

As summer approaches, it is time to pay more attention than ever to the “room temperature” we use to serve our wines.

What is room temperature for you? I’m sure is not exactly the same as mine or exactly the right one to pour your favorite wine. The right temperature varies depending on the style of the wine and this is why it is strongly recommended to have a wine cooler, even if it is a small one.

How to serve white wines in perfect temperature?

All sparkling wines needs to be served well-chilled, like the sweet wines. While full-bodied whites like oaked Chardonnay are best lightly chilled (50-55°F), lighter varieties like Pinot Gris, Albariño or Sauvignon Blanc benefit from colder temperatures (45-50°F). Avoid over-chilling (below 43°F), as it can mask aromas and flavors, plus you don’t want to loose their freshness. That means, do not stored the wines in your fridge, only leftovers you are planning to use for cooking.

Help me spread the word out! Ice buckets are commonly used in restaurants to keep the wines cold at the table, but make sure the server also add water (50/50) to the ice bucket so the magic can happen before you order dessert!

What about the reds?

Reds in the wrong temperature can feel thin and harsh, loose their flavor, freshness and feel unbalanced and higher in alcohol. Light reds like Pinot Noir or Beaujolais should be served lightly chilled (55-60°F), while full-bodied (bold) red wines like Malbec or Cabernet should be served around 60-65°F. On a hot summer day, you might find it refreshing to go even slightly cooler still.

A good way to cool a bold red wine you have outside a wine cooler is to place it in the refrigerator for 20-30 minutes before serving. To do the opposite, (to gently warm it) hold the bowl of the glass in your hands.

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