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Wine glossary and wine facts


Nenad Jelisic's rating system (Nenad Jelisic Points = NJP)

5,0 NJP = A fabulous, unique and world-class wine. Closer to heaven, you cannot come. If you like wine then it is a must to buy and try this wine; 4,5 NJP = An extraordinary good wine. Only small micro details distinguish this wine from to be a 5 points wine; 4,0 NJP = A very good wine. A wine that has almost everything that the most highly rated wines (4,5 and 5,0 NJP) should have; 3,5 NJP = A more than good wine. A wine that has both finesse and good taste and a wine that you greatly enjoy while drinking it; 3,0 NJP = A good wine that is well above average. A wine that lacks just a little to end higher up, i.e. to 3,5 NJP; 2,5 NJP = A wine that has ended up in no man's land. Close to be a good wine, but also close to be a below average wine; 2,0-1,0 NJP = A below average wine. You can drink it, but in return it provides no excitement; 0,5 NJP = A bad wine, but still if you make an effort when you drink it, it is drinkable; 0 NJP = A catastrophically bad and non-drinkable wine. It does not even suit for cooking.

Congratulations Italy, you are the winner this year, Italian wine tasting day 2014, Grand Hotel, Stockholm, 24-11-2014

(02-12-2014 by Nenad Jelisic)

   At the last great wine tasting this year, which NJ Consulting & import attended, the Italian wines were tasted. Of the 216 tasted wines, 69 wines got more than 2,5 NJP i.e. 32%, which is this year's clearly the best result. Comparatively, during the previous two wine tastings, 16% of French wines got more than 2,5 NJP and 14% of Spanish. If we continue on to compare these three wine tastings, it can be noted that six Italian wines got more than 3,5 NJP, one French and two Spanish. The strong result could be even better if we got to try e.g. Dal Forno Romano Amarone or Dal Forno Romano Valpolicella Superiore or Masseto or Ornellaia or Sassicaia, to name a few. The wines that stood out qualitatively and taste wise were the so-called Super Tuscan and Amarone wines, and wines from Barolo. Of the 69 wines that got more than 2,5 NJP belong 20 i.e. 29% to the Super Tuscan wines, 19 i.e. 27% to Barolo and 13 i.e. 19% to Amarone wines.


   Super Tuscan, the term that is used for: wines that do not meet the requirements to be classified as DOC or DOCG-wines, wines that come from the Italian wine region of Tuscany, wines produced from, for the wine region of Tuscany, unapproved grapes (Cabernet Sauvignon, Cabernet Franc and Merlot) or unapproved grape blends. The first "Super Tuscan" was the wine Sassicaia (Cabernet Sauvignon with a little Cabernet Franc).


   Tuscany, one of the most famous Italian wine regions. Tuscany has 29 DOC appellations, and 7 DOCG appellations: Brunello di Montalcino, Carmignano, Chianti, Chianti Classico, Morellino di Scansano, Vernaccia di San Gimignano and Vino Nobile di Montepulciano. Some of the world's most famous wines as Ornellaia, Sassicaia and Tignanello come from here.


   Tuscany, the best vintages, 1975, 1985, 1988, 1990, 1995, 1996, 1997, 1999, 2001, 2004 and 2006.


   Tuscany grapes, Sangiovese dominates the red grapes and Trebbiano the green grapes. Since so called Super-Tuscan wines, as Ornellaia, Sassicaia and Tignanello, became world famous, Cabernet Sauvignon, Merlot and Cabernet Franc have begun to be planted more and more. Of the many local red grape varieties, Canaiolo, Colorino, Malvasia Nera and Mammolo are the most planted.


   Tuscany soils, taking into account the size of the wine region, it is easy to understand that the Tuscan soil is very variable.


   Barolo, a DOCG-wine and one of Italy's most exclusive and best red wines. The minimum age for storage is three years, two of which must be in barrel. Barolo may be designated as Riserva if aged in barrel for at least four years. Barolo may be also designated as Riserva Speciale if aged in barrel for at least five years. There are two schools: 1. modern school and 2. traditional school. The modern school ferments at a lower temperature and allows the grape skins macerate (i.e. let the grape skins remain in the must and leach) in maximum two weeks. The traditional school ferments at a higher temperature (up to 30ºC) and allows the grape skins macerate for three to four weeks, and ages wines in "botti" for many years (8 to 10 years).


   Barolo, Italian DOCG-appellation that belongs to the Piedmont (Piemonte) wine region. The appellation has 1,827 hectares under vine. Barolo extends over 11 municipalities of Barolo, Castiglione Falletto, Cherasco, Diano d'Alba, Grinzane Cavour, La Mora, Monforte d'Alba, Novello, Roddi, Searralunga d'Alba and Verduno, the most known of them are: Barolo, Castiglione Falletto, La Mora, Monforte d'Alba and Searralunga d'Alba. The allowed yield is 52 hl/ha, while the average is 48 hl/ha.


   Barolo, the best vintages, 1971, 1978, 1982, 1985, 1989, 1990, 1996, 1997, 1998, 1999, 2001, 2004, 2006 and 2007.


   Barolo grapes, 100% Nebbiolo.


   Barolo soils, calcareous blue clay.


   Amarone, a DOCG-wine from the 2010 vintage and one of the most internationally well-known of the Italian dry red wines. An Amarone is usually made of three grapes: Corvina and/or Corvinone (40-70%), Rondinella (20-40%) and Molinara (5-25%). According to the rules from 2010: 1. the wine must contain 5-30% Rondinella, 2. it is allowed to add 10% of other indigenous grapes as Cabernet Sauvignon and Merlot, 3. it is allowed to add up to 15% of non-indigenous grapes as Syrah and 4. it may be not added more than 10% of a single indigenous or non-indigenous grape (except for the Corvina and/or Corvinone, Rondinella and Molinara). The grapes are harvested in September/October. Then they are air-dried from 100 to 120 days. This process of air drying is called appassimento (or passito). What is left after the drying process is raisin like grapes with high concentration that are then destemmed, crushed, fermented and then allowed to age in the Croatian or Slovenian oak barrels for about 24 to 48 months. After the barrel aging, the wine is bottled and allowed to age another 6 to 12 months before release. Many Amarone wines are aged for 10-15 years before release. The best Amarone wines have an excellent aging potential, up to 30 years. What is very worrying is that the Amarone-wine production, in just 6 years, had been increased from 11,250 hectoliters, in 1997, to 97,500 hectoliters, in 2013. An increase by extreme 88,5%; what is not good for the future of the Amarone-wines. To try to slow this dangerous trend, the winemaker’s consortium has decided that producers are allowed to dry to 50% of their total harvest. Note that in the 1970s, barely 5% of the total harvest were dried.


   Amarone Classico, when an amaorone wine comes from the central part of the appellation Valopoliciella, the part where Amarone wines started being produced, is called Amarone Classico.


   Amarone, the best vintages, 1947, 1983, 1988, 1990, 1995, 1997, 1998, 2000, 2004, 2006, 2007, 2009 och 2012.


   No wine got more than 4,5 NJP. To the wines that got more than 3,5 NJP belong:


1. Paleo Rosso 2010, red dry wine, Tuscany, 4,5 NJP,

2. Monteverro 2010, red dry blend wine, Tuscany, 4,0 NJP,

3. Grattamacco Bolgheri Rosso Superiore 2009, red dry blend wine, Tuscany, 4,0 NJP,

4. Dedicato a Walter 2009, red dry wine, Tuscany, 4,0 NJP,

5. Barbaresco Starderi La Spinetta 2006, red dry wine, Barbaresco, 4,0 NJP and

6. Bussola, TB Amarone 2008, red dry blend wine, Amarone della Valopoliciella Classico, 4,0 NJP.


   The best wine maker (producer) at the tasting: Monteverro. No wine of this winery got less than 3,0 NJP. Monteverro, 4,0 NJP, consists of Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Tinata, 3,5 NJP, consists of Syrah and Grenache. Terra di Monteverro, 3,0 NJP, consists of the same grapes as Monteverro, but the vines from which the grapes come for this wine are younger than those used for the production of Monteverro.


   Monteverro belongs to one of the best wine houses in Tuscany. Regardless my great effort, I did not succeed to find facts, which I am in the habit of to show, as the number of hectares planted with grapes that the wine house own, the age of the vines, the percentage distribution between the different grapes and how long the wines are aged in oak barrels. But regardless that, I am 100% sure that we will hear much more about this brilliant wine-house.


   The best importer at the tasting: Vinoliv Import. Vinoliv Import’s wines have always impressed me, and the same is true this year. No wine of the six tasted got less than 3,0 NJP. Their wine Paleo Rosso 2010, I chose as the best of the tasting and as the second best of a few thousand wines that I tasted during 2014, see the top 10 wines under 200 SEK and the top 10 wines over 200 SEK and the best wine 2014. The company is headed by two very knowledgeable and nice gentlemen Tom Klingsäter and Janos Pataky. For me it is always a real pleasure to meet them and try their brilliant wines.


   The best white wine at the tasting: Capannelle Chardonnay 2009, white dry wine, Tuscany, 3,5 NJP.


   The best wine in all categories at the tasting: Paleo Rosso 2010, red dry wine (100% Cabernet Franc), Tuscany, 4,5 NJP. One of the best, if not the best of all, Cabernet Franc-wine, I have tasted so far.



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