Comments on: Franciacorta

By: tom hyland

tom hyland — Wed, 11 Jul 2012 17:03:03 +0000

I’m with you! Let’s have a glass right now!

By: Angela Ellis

Angela Ellis — Wed, 11 Jul 2012 16:58:29 +0000

Really interesting read, I just want to taste now!!

By: tom hyland

tom hyland — Tue, 06 Dec 2011 19:30:12 +0000

Thanks for your kind words, Jonas!

By: Jonas Landau

Jonas Landau — Tue, 06 Dec 2011 18:49:53 +0000

I agree with Marius Tom – your blog is wonderfully educational. Since your feature on Soave, I’ve tried the entry level Gini at $13.99 and a Suavia entry level also at $13.99 and repped here on the east coast by Vias. Both are outstanding Soaves in the lower end price range. The Amarone article above is very interesting, especially the info on current drying techniques. Keep up the great work. Cheers.

By: tom hyland

tom hyland — Fri, 02 Dec 2011 17:39:03 +0000

Our seminar in Chicago included Le Marchesine, Camossi, Vezzoli, San Cristoforo, Le Cantorie and Andrea Arici.

By: Robert Kennedy

Robert Kennedy — Fri, 02 Dec 2011 11:18:19 +0000

Tom,

I actually stumbled onto your blog whilst reading an article published by Franco Ziliani on his blog “Le Mille Bolle”, which I follow. I have recently become devoted to Franciacorta and visited a few cantinas in September with my wife (Ca’del Bosco and Lantieri de Parataco). It is great to know that Franciacorta is becoming known in the States as it certainly the top sparkling Italian wine, although I must add that I am not that well-versed with all Italian sparkling wines (my colleague is a big fan Almerita and I have, as of yet, not tasted any). You are certainly right that Franciacorta, i only 50 years of existence, is arriving at the level of Champagne, if not already at the same level.

Who were the other four Cantinas present at the seminar in Chicago??