Summer Newsletter

Cork Culture

We’re often asked which is better: cork or screw caps? For some the ceremonial pop of the cork as it is released from the bottle marks the beginning of a true “wine experience” as the fragrant aromas are released from the bottle, and the distinct color of the cork is revealed. For others, screw tops provide better aging and convenience. Let’s uncork a few facts on the difference between the two.

Natural corks come from cork oak (Quercus Subus), evergreen trees that lose no leaves. The majority of cork oak trees are in the Mediterranean, Portugal, Spain, Algeria, Morocco, Tunisia, Italy, and France. Completely natural, cork is biodegradable, recyclable, and renewable with no harmful environmental impact. Bark is peeled or harvested on a 9-year cycle without cutting any trees down. Generations of families still earn a living from harvesting trees that can age up 300 years.

Naturally porous, corks allow oxygen into the bottle helping wine breathe, age while mellowing tannins, developing aromas and infusing the wine’s natural flavors. However, as a natural product, corks can affect wine with “cork taint” a fungus that spoils wine after it is bottled producing a moldy, musty, wet odor. Industry experts maintain 1-3% of natural cork wines globally become tainted.

Screw caps were introduced to the U.S. market in the mid 1970’s mostly for large jug and entry price point wines. Traditional wine aficionados dismissed them as cheap and ordinary. However, screw caps have proven their merit. Less expensive than natural cork, easy to open, the closures also seal the bottle to prevent air from entering, therefore eliminating the risk of taint. However, made from aluminum, screw caps are not bio-degradable and may have a plastic liner that if not removed, prevent the cap from being recycled. Some European Union countries prohibit screw caps with the plastic liner, which is toxic when burned.

In the mid-2000’s many Australian and New Zealand winemakers switched to screw caps due to the occurrence of natural cork taint. Today, many quality winemakers throughout the world adopted screw caps, especially for rosé and white wines meant for consumption in a shorter time period. Some European winemakers now use coated composite cork stoppers formed from small pieces of raw cork to avoid waste. There are also environmentally friendly plant-based corks, recycled glass closures, plastic cork-like stoppers that “pop” like a natural cork when opened and even resealable corks with grooved torques to fit the neck threads of a recycled glass bottle.

When it comes to aging, traditional cork supporters maintain the interplay of wine with natural cork is necessary. While screw top enthusiasts maintain they preserve wine better as the winemaker intended, aging more consistently but at a slower pace. The debate continues; wine pros tasted wines from cork sealed and screw cap bottles in blind tastings without any conclusive results.

What do you do? Cap or cork? Share your thoughts and enter to our Summer Wine Trio featuring our new 2019 Bianco Toscano IGT, Rosso Toscano IGT & Rosato Toscano IGT. Must be twenty-one years old to enter.

Message From Consuelo

May 25th Memorial Day marks the unofficial start of summer. For many of us, the season brings a fresh start, a new beginning. Warmer weather, longer days, and the slower pace of life allow us to finally get outdoors. Medical experts advise 15 minutes daily spent outside. Connecting with nature helps lower anxiety and stress. With the stay at home order and social distancing, my family and I are re-discovering the enjoyment of planting, growing, and eating our own fruit & vegetables, cooking with a bigger variety of fresh herbs.

On my daily walk I enjoy seeing patio containers with new seedlings, balconies with thriving vertical planters and blooming raised garden beds. No matter how small an area, the outdoors is a welcome retreat and even a sanctuary in our challenging times. It’s comforting to see others have joined me welcome this summer with such enthusiasm.

Sincere thanks for reaching out to inquire when we can resume serving you. Instore tastings and event celebrations are on-hold with our retail and event partners. We miss serving you and look forward to when we can share our always ICEA organic certified, new vintages. We’ll share updates on our social and blog once confirmed, so stay tuned!

Here’s hoping the new season keeps you safe & healthy.

Consuelo

Paola di Mauro’s Roasted Cherry Tomato Pasta

Who was Paola di Mauro? An Italian winemaker from Marina-12 miles southeast of Rome, Paola was a talented home chef who together with other women, kept the time honored, traditional Italian cooking style known as “La Cucina Casalinga” (housewives cooking) alive over generations. Focused on simple, fresh, quality ingredients combined in a balanced manner. More than just a style, La Cucina Casalinga continues as one of the pillars of authentic Italian cooking.

Not sure what to make for dinner on Memorial Day? We were not sure either until we discovered Paola di Mauro’s recipe for pasta with roasted cherry tomatoes. Vegetarian, with just six pantry ingredients, this proves to be an easy recipe for a clean, nutritious, and delicious first course or main dish.

2-4 servings

Easy Ingredients

1-pound fresh cherry tomatoes, (if possible organic) washed, dried and halved
½ pound fusilli or any tubular shaped short pasta such as penne
1/3 cup Villa Graziella Organic extra virgin olive oil, plus 2-3 tablespoons for tossing
2 tablespoons Villa Graziella Organic Silver label balsamic vinegar

¼ cup bread or panko crumbs
¼ cup freshly grated pecorino (Romano, aged parmesan, asiago fine too)
Sea or Kosher salt
Freshly cracked pepper
1 tablespoon fresh parsley finely chopped (Dry also OK)

Simple Directions

Preheat oven to 375˚F.
Line bottom of casserole dish with cherry tomatoes in a single layer, halved side up
Season with salt and pepper, then drizzle with balsamic vinegar followed by olive oil.
Sprinkle cheese and panko crumbs on top.
Bake until tomatoes begin to brown, caramelize and become dense about 20 minutes.
As tomatoes bake, cook pasta according to directions minus 1 minute, so pasta is firm
(al dente). Ladle approx. 1 cup of pasta water, set aside.
Drain pasta, add to casserole dish with tomatoes. Combine tomatoes and pasta, add 1-2 tablespoons of reserved pasta water.
Add 2 to 3 tablespoons olive oil, to coat.
Sprinkle with parsley, taste, adjust seasonings, cheese and oil
Serve & enjoy

Helpful Hint

-Double the recipe, refrigerate and enjoy for next day lunch

It’s Back!!

The Environmental Working Group-EWG 2020 Shopper’s Guide to pesticides in produce with the Dirty Dozen™ and Clean Fifteen™.

Did you know up to 70% of fresh produce sold in the United States has residue of chemical pesticides? Since 2004 the non-profit group rates pesticide contamination of 47 everyday fruits and vegetables to help consumers make better choices when shopping this summer. To learn more visit here.