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Test Nov 2020
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Ariston
The small family business started in 1997 with the import to Connecticut of cold-pressed extra virgin olive oil produced by the family in the Kalamata region of Greece. Subsequently, they expanded the production with balsamic vinegar from Modena, Italy. Initially, they targeted only the American food market, but today they operate around the world, offering first-class unsurpassed oils and vinegars at an affordable price.
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Bekaa Valley
The Bekaa Valley is the heart of modern Lebanese wine - almost 90 percent of it is produced here. The long narrow valley is an oasis of agriculture and viticulture, which stretches for about 65 kilometers between the mountains of Lebanon and Anti-Lebanon. These mountains are the key factor for terroir here, as they provide protection from deserts in the east and sea rains in the west. The first vineyards of Bekaa Valley were planted with Cinsault, which was later joined by other French vine varieties: the red Carignan, Grenache, Syrah, Mourvedre, Cabernet Sauvignon and Merlot and the white Uni Blanc, Clairette and Chardonnay. The oldest winery in the area is Chateau Ksara, which was established by the Jesuit Christians of Taanayel (Tanail) in the 19th century. Chateau Musar, founded in 1930, is another long-established mansion in the valley and perhaps the most famous in the world. A 1979 publication in Decanter magazine by Michael Broadbent played a key role in opening up export markets, which helped establish Chateau Musar's name as a major Lebanese winemaker. The end of the civil war in the country in 1990 sets the beginning of modernisation and focus on quality production, which leads to the emergence of more small boutique family wineries.
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Albana
Albana is a white grape variety grown in Italy and used to produce white wines such as Albana di Romagna, a DOCG wine from Emilia-Romagna in northeastern Italy. The variety is gracious and actually allows it to be produced in a number of styles: sparkling (only as DOC), dry, semi-dry and sweet - dolce and passito. A characteristic feature is the high levels of acidity, which greatly contributes to agеing, especially when produced as passito or reserve passito. Producers of Albana di Romagna dry the grapes on the vine, in small boxes, on wooden grates or indoors on racks. The wine ferments in stainless steel tanks or in wooden barrels, and among the characteristic aromas of the Albana passito style are mainly honey, apricot, spices and magnolia.
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