L'Italo-Americano

THURSDAY, JULY 11, 2019 www.italoamericano.org 28 L'Italo-Americano Chillin' out with Italy's vini rosati E veryone's feelin' pretty It's hotter than July Though the world is full of problems They couldn't touch us even if they tried… Master Blaster, by Stevie Won- der Italy, France, and Spain are broiling in a triple-digit record heat wave. The bead of sweat rolling down my forearm reminds me that the east coast USA has its own simmer underway. The TV forecast is cal- ling for temperatures in the 90's from New York City to Phila- delphia, down to Washington D.C. Sprawled out on the deck chair and sipping a glass of Chiaretto di Bardolino, I'm riding a groove set down by Stevie Wonder's Master Blaster. And I'm certainly "feelin' pretty." The time feels right to tell you about three of my favorite vini ro- sati for delivering massive chill fac- tor to accompany summer's heat: There is little one can do to re- sist the charms of Matilde Poggi's Le Fraghe Rodòn Chiaretto. The wine is made in Italy's Veneto re- gion from native grape varieties Corvina and Rondinella. Each va- riety is vinified separately. A six- to-eight-hour maceration gives the wine that attractive medium-ruby color often seen in the prettiest of summer sunsets. You can expect good complexity from Rodòn with articulate aromatics, notes of wild roses and red berries, savory-ness, salinity and full body. Serve at 8C/46F. Mamete Prevostini's Chiaven- nasca Rosato will bring a touch of alpine cool to even the hottest of summer's dog days. Made in the Valtellina from 100% nebbiolo grown at 350-650 meters above sea level. The wine takes its vivid pink color from twelve hours of mace- ration on the skins. This rosato shows nebbiolo's fairer side, exu- ding purity and crystal-clear scents and flavors of red fruit, berries, rose, and savory herb, underlined with the mouth-watering acidity of green apple. By the way, you'll want to situate yourself not far from the grill: fair as it may be, the wine is no light weight, its full body is ready to make fast friends with serious eats. Serve at 8C/46F. From Abruzzo, Cantina Zacca- gnini produces the magnificent Montepuliciano d'Abruzzo dal Tralcetto. The pink-salmon color of this dry rosé, or cerasuolo, seems to have its place among the atmo- spheric colors that seem to accom- pany hot summer days. Juicy notes of cherry and strawberry, fresh herb, are framed by the refreshing coolness of balsamic overtones. The wine drinks with a languid ele- gance apropos to unhurried sum- mer days. Made from only the free-run must of Montepulciano grapes, the wine is matured in steel tank and in bottle. Serve at 12C/53F. In addition to the specific wi- nes/regions mentioned above, speaking more generally, it must be also said that: Puglia is a great source of vini rosati to compliment a chill sum- mer vibe. Look for wines made primarily with Negromaro or Bombino Nero. Small percentage additions of other allowable grape varieties, Susumaniello, for exam- ple, are typical, their respective at- tributes bringing final balance and/or structure to the blend. You're likely to find Puglia's vini rosati a bit fruitier, audacious, and easy drinking. Rosato bottlings from Sicily, too, should be ever on your radar. Sicilian rosati can be made from a variety of wine grapes, which can be wonderful enough, but I recom- mend you look for those wines made from native grapes Nerello Mascalese, for their elegance and definition, and Nero d'Avola, for their wonderful drinkability. Si- cily's vini rosati will no doubt stand out to you for their fruity and floral profile underlined with a de- licious sense of sea-saltiness. Master Blaster continues to play, Stevie singing: "From the park I hear rhythm Marley's hot on the box Tonight, there will be a party On the corner at the end of the block…" A lot of years have passed since I first heard Stevie Wonder sing Master Blaster. Marley is gone now. And I am no longer convin- ced that "they couldn't touch us even if they tried." But, in this mo- ment, the wine is good. The day is good. And God is great. I'm nearly filled with optimism that now, or shall I say – finally – we might all join together to make a change. I adjust my sunglasses, refill the wine glass, lean back my head on the deck chair, and try not to look directly into the sun. Stevie's voice carries through the steamy air: "…let our worries, like the breeze through our fingers, slip away … when you're moving in the positive, your destination is the brightest star…." Maybe so, Stevie. Maybe so. A bead of perspiration slides slowly down the bottle of chilled Bardolino Chiaretto, sweating in this heat. Tasting Note Cantine Barbera "La Bam- bina" Nero d'Avola Rosato This rosato charmed me to pie- ces with its dry spritz of sea spray, impressions of berry-scented ma- rine air, superb focus and supple body. Rosati can accompany light meals or be enjoyed as an aperitivo drink Rosati wines are perfect for the Summer because of their freshness JOEL MACK WINE NEWS TRENDS PROFILES

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