Tag Archives: Bastianich

The Vincast with Elaine Chukan Brown aka Hawk Wakawaka

To suggest that Elaine Chukan Brown has led an incredibly diverse life is a massive understatement. In fact she’s lived several of them. Growing up in Alaska taught her an appreciation for the artisanal and the value of hard work, but it is her love of travel and discovery that eventually led to her becoming one of the most sought after voices in the global wine scene. She is probably most famous for pioneering the illustrated tasting note, something that some wineries have asked her to recreate on their wine labels!

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Elaine Chukan Brown aka Hawk Wakawaka

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Bastianich – 3/04/2012

Adriatico Friulano 2010
Friulian, dry roasted honey notes with dusty melon and peach, depth and richness with some floral complexity.

Ribolla Gialla 2010
Slovenian, had a slightly grey tinge to it, steely minerality and peach skin on the nose, and was very salty and tight on the palate with some lees derived texture.

Malvasia 2010
Croatian, more oily saltiness, bold and slightly herbal with a delicate candied lime element.

Vespa Bianco 2009
A blend of chardonnay, sauvignon blanc and picolit, had a bright rich colour, ripe mineralic orchard fruit, and was very ripe and full on the palate, showing powerful yet focused fruit.

Plus 2009
100% friulano wine, that showed roasted walnut and ripe tropical pear notes, had some serious fruity concentration and warmth on the palate, and is one of the most intense white wines I have ever tasted.

Vespa Rosso 2009
A blend of merlot, refosco, cabernet sauvignon and cabernet franc, and had a very rustic earthy broodiness combining with tightly wound raspberry tannins and minerality.

Calabrone 2007
70% refosco, had bold blackcurrant spice, with both floral and roasted notes, very big fruit and yet balanced oak and alcohol.

The Vespa wines of Bastianich

The Vespa wines of Bastianich

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Once in a lifetime (Friuli, Italy – Day Two)

One of the guiding principles of my trip is to attempt to enjoy regional cuisine along with the regional wines as often as possible. My theory is that the cuisine of the region organically developed to match with the wines of the region (up until about 40 years ago), and if I can understand the food of the region I may better understand the wines, and the experience will strengthen the memory. The major difficulty I have with this principle is the restrictions of my budget, which is important I adhere to if I want to travel for as long as I intend. This isn’t much of a problem, except that the food I can afford is not always the best. For this reason I always relish any invitation I have for lunch or dinner with one of my winery hosts, not only because it is a free meal. The occasion has increased since arriving to Europe, particularly Italy where I have enjoyed lunch and dinner on numerous occasions. The food experience I had on my second day in Friuli however, was one of the most surreal and amazing, and will stay with me forever, as you will read below.
Does it get any better than this?

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