Ecco Domani Wine Review

The girls and I needed a little R&R the other night. Ended up with two bottles of wine (Ecco Domani Pinot Grigio, 2010 & Berringer Pinot Grigio). Although the Berringer was a complete disappointment, the Ecco Domani Was worthy of not only a second taste, but a wine review. 

As I am by no means a wine Sommelier, nor an expect in vinticulture, or just vino in general, so therefore the wine review below was 'borrowed' from eccodomani.com. No copywrite infringement intended.

http://www.eccodomani.com/italian-wine/pinot-grigio.asp

Ecco Domani 2010 Pinot


 GrigioGrapes for our wine come from the Northeastern "Tre Venezie" region of Italy, where the Pinot Grigio grape has been cultivated for more than a century. The Pinot Grigio grape is genetically related to Pinot Noir and Pinot Blanc, and is easily subject to color mutation. The skin color of the grapes can range from a bluish gray to a delicate pink, depending on the clone and the geographic zone. In fact, the word “Grigio” means gray in Italian, although the juice is drawn off the skins before they impart a tint to the wine.

Description
After a cold winter and spring, May and June 2010 saw some hot weather, allowing the vines to catch up on a somewhat slow start. A good level of moisture in the soil made for some excellent growing conditions, resulting in yields that came in about average but with promising fruit. Harvest began about 8-9 days later than the previous year. Some areas saw rain during harvest period, but this was intermittent. Most of the vintage came through with good acidity and sugar content. In the final analysis, hot days combined with cool nights resulted in an excellent vintage.

Viticulture Notes
The Tre Venezie is made up of three smaller growing regions: Trentino Alto Adige, Veneto and Friuli Venezia Giulia. With a climate known for “cool nights and warm days,” conditions in the Tre Venezie are conducive to exceptional grape maturation. Ecco Domani meticulously combines the inherent strengths of the fruit from each of these premier regions to create full-flavored wines with superb colors and wonderful aromas, backed by fine levels of intensity.

Winemaking Notes
The juice was fermented at 18ºC three weeks in temperature-controlled tanks. After settling, the wine was cold stabilized, filtered and bottled under sterile conditions, avoiding malolactic fermentation and preserving the fruit characteristics of the wine. The wine was aged two months on light lees to preserve freshness.

Tasting Notes
This wine has a clear, straw yellow color, with light golden reflections. A low concentration of surmaturo grapes gives the wine tropical fruit notes that make this unique vintage truly exotic, with apple and pineapple aromas and flavors. The wine is light bodied, with a pleasantly soft palate and a long finish.

Finished Wine
Varietal Content: 88.5% Pinot Grigio, 11.5% Chardonnay
Varietal Origin: Delle Venezie
Alcohol Level: 12.49%
Residual Sugar: 0.35g/100ml
Titratability Acidicity: 0.57g/100ml
pH: 3.41

Before I Get Ahead of Myself....Again

I have this amazing ability to get ahead of myself mentally. I started this blog no more than a few weeks ago and other than recipes and an introductory blog post I havent really taken the time to post anything substantial.


Ok, ok....in my defense I have like seven unfinished blog posts that I havent gotten around to finishing. But regardless, I realized that at no point in any of those unfinished rambles have I ever actually discussed my job, and what it is exactly that I do.


I'm a barback.
Bar + Back: As in I back up the bartender, and assist them with whatever they need assistance with.
To throw out a more complete deffinition, a Barback is a bartenders assistant. They generally work in nightclubs, bars and resturaunts. A Barback is generally responsible for restocking the bar with garnishes, liquor, beer, changing kegs, cutting or preparing garnishes, refilling ice for the ice wells, and cleaning tables or other parts of the bar. Occasionally, barbacks are responsible for helping the bartender to serve drinks. For example, in the case of bars located within resturaunts, because all alcohol is handled in the bar for both the bar patrons and patrons of the resturaunt, a barback may be responsible for pouring wine or beers, or less complicated cocktails to help out the bartender.


One of the other reasons barbacks exist is to learn how to bartend. In the same way that dishwashers move up in the food chain to become bussers/runners, and eventually are promoted again to either a hostessing or serving position, the same goes for barbacking to bartending. Its an eventual progression. Starting off barbacking gives someone the chance to learn all the basics, and allows them to grow comfortable behind the bar without overwhelming them with too much at one time.


Despite what many people say, barbacking (and bartending), are not simple or easy job. Sure, theres very little logic or effort to pouring a glass of wine or pouring a pint of beer but rest assured its everything else that tires you out. Lugging ice, and kegs alone keeps you in great shape. Restocking helps too. For whatever reason though, people seem to have this misconception that bar staff dont do anything. Or as a lovely, smart-ass bar patron said this morning "Jesus, what have you guys been doing the last 15 minutes? Sitting on your asses? I swear to god i've never had a mojito take this long. I mean seriously, I could have made my own in the same amount of time, WITH freshly picked mint!" I was tempted to tell her that I actually did go out to our back garden to pick fresh mint leaves since we were out but I decided not to bother. Some people, no matter what facts or logic you present them with, will never be happy. But again I emphasize the point that bartending and barbacking is hard work. In the two months that ive been at my current job, i've watched my biceps double in size and have lost 16 1bs despite the fact that I feel like im always hungry from working all the time. Best workout i've ever had, hands down.


Mentally bartending is also challenging because of the sheer number of situations and drink orders they can be presented with. Unlike a server, who has a set menu, a bartender has a full bar to work with and a myriad of possibilities. A customer can walk in the door and ask for just about anything, and its the bartenders job to make their request happen to the best of their ability. Not every bartender is going to know whats in a drink a customer requests, and given that in most cases the customer doesnt know either, one has to simply adlib or tell the customer to order something else. Which in the long run, makes work a whole hell of a lot more complicated. Unlike the 'waiter' who can fall back on the menu or wine list, the bartender has to always be on his toes. A seasoned bartender knows most popular drinks/ shots, and picks up the less common classics over time. But what makes a truly great bartender stand out from the rest is being able to handle a fully packed bar, and to keep up with their customers regardless of varying requests.


Think of it this way: A bartender must make drinks, while processing tabs, taking cards or cash, keeping customers entertained, restocking the bar when it gets low, making sure the kegs arent out for the beer on tap, is clean glasses, cutting garnishes, refilling the wells with ice, keeping really drunk customers from drinking even more (a.k.a cutting them off before they get into stupid situations such as bar fights or drunken orgies in the womens bathroom, or god forbid, driving). Throw all of those factors into a 6-8 hour shift and tell me your not just a little bit sympathetic....or hell, even tired, just thinking about it.


Obviously, this is why barbacks....A.K.A, me, exist. We make life just a little bit easier for everyone involved. Having someone to watch your back, and erm....grab your ice for you, makes it possible for bartenders to bring class A service to customers, instead of gin and tonic simplicity to the table every night.


Hence all the reasons I love doing my job. 

Wine In a Box Just Got Cool Again

OMG, Adult Juice Boxes. Picnics just got so much easier....