Every box of raisins is a tragic tale of grapes that could have been wine!
Every wine deserves to have a day dedicated to its consumption and none more so than Pinot Noir.
Pinot is a fantastic wine, but a temperamental grape – with its rich colour and complex flavours, it is considered one of the most hedonistic drops ever made.
Named after the dark colour of the grapes used to create the wine, Pinot prefers cooler climates and can be finicky to age due to its thin skin; for those willing to put in the effort to produce this drop, it rewards with a delicious bounty on the palate.
To celebrate International Pinot Noir Day on Thursday, August 18 pick up a bottle of your favourite red and beat midweek blues at home with a glass of vino and cheese platter; or head out to your favourite Italian restaurant:
Experience fine Sicilian cuisine from an award-winning Chef at Olio Kensington in Chippendale. The brainchild of Executive Chef Lino Sauro, this restaurant nestles on the second floor of beautifully restored The Old Rum Store and features exposed brick and loft-style windows; along with a neutral colour palette with hints of blue and green and light oak timber.
Lino recommends trying the Tenuta san Giaime Pinot Noir with dishes such as char-grilled swordfish loin, zucchini flowers, salina capers and tarrago, or white meat choices like roast chicken and vegetables.
This Sicilian drop is made from an international, aristocratic grape variety with a sensual and complex charm.
Cherry red in colour, its aromas and flavours show an elegance that few other wines can boast. It gives the palate delicate and deep sensations, along with floral notes that are spicy, silky and harmonious at the end.
Tenuta san Giaime is located about 1000 metres above sea level in Sicily, in the heart of Madonie. These mountain wines have particular characteristic and qualities, due to the richness of nuances and balance between taste and smell.
All activities in the vineyard and cellar are carried out by limiting human intervention as much as possible. Grapes are harvested by hand in small boxes and after crushing the skins are left to macerate for days.
