by lspeed | Jun 29, 2025 | WINES: UNCORKING THE MYSTERY
In the heart of the Caucasus Mountains, bordered by Russia to the north and Turkey to the south, lies a small country with an outsized legacy in the world of wine: Georgia. It’s not only one of the oldest wine-producing regions in the world, but also home to a uniquely traditional style of winemaking that continues to influence vintners across the globe.
Where Wine Was Born
Archaeological discoveries in Georgia have reshaped our understanding of viticulture’s origins. In 2017, excavations in the Kvemo Kartli region unearthed 8,000-year-old pottery fragments containing traces of tartaric acid and grape pollen, evidence of the world’s earliest known winemaking. These findings pushed back the global wine timeline by nearly a thousand years, confirming Georgia as possibly the true cradle of wine. But beyond the artifacts lies a living tradition, because for thousands of years, wine has been deeply embedded in Georgian culture, religion, and hospitality. Wine is poured at every supra (feast), raised in elaborate toasts led by a tamada (toastmaster), and viewed as a bond between people, land, and history.
The Qvevri Fermentation Method
What sets Georgian winemaking apart is the continued use of Qvevri. large, egg-shaped clay vessels buried underground. Grapes are crushed and placed into these amphora-like containers along with their skins, stems, and seeds, then sealed and left to ferment naturally for months. This ancient technique not only predates modern barrels but also imparts distinct textures and earthy complexity to the wines. Qvevri winemaking is now UNESCO-listed as part of Georgia’s cultural heritage, and its revival has inspired a wine movement that preserves low-intervention practices.
Indigenous Grape Varieties
Georgia is home to more than 500 indigenous grape varieties, a diversity unmatched by any other country. While only a fraction are used commercially today, the most prominent include:
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Rkatsiteli – A versatile white grape known for its crisp acidity and compatibility with Qvevri aging. Often citrusy, herbal, and mineral-driven.
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Saperavi – Georgia’s flagship red, and one of the rare teinturier grapes with red flesh. Deeply colored, full-bodied, and capable of long aging.
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Mtsvane – A fragrant white grape that balances floral aromatics with good acidity.
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Kisi – Often used in amber (orange) wines, offering rich stone fruit, honey, and spice notes.
Wine Styles
Georgian wines come in three main forms:
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White wines, typically made from Rkatsiteli or Mtsvane, ranging from fresh and fruity to structured amber wines made in qvevri with extended skin contact.
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Red wines, dominated by Saperavi, can be dry, semi-sweet, or aged, with powerful dark fruit and robust tannins.
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Amber wines, often confused with orange wines, are made by fermenting white grapes with their skins in qvevri, resulting in wines with tannic grip, oxidative depth, and unique flavors.
In addition, regions like Khvanchkara and Kindzmarauli are known for their naturally semi-sweet reds, a nod to the Soviet-era palate that still finds fans today.
Top Producers
Georgia’s wine renaissance has seen both ancient methods and modern excellence thrive side-by-side. Here are five producers leading the charge:
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Pheasant’s Tears – A pioneer of the natural wine revival, using only indigenous grapes and traditional qvevri methods in Kakheti.
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Teliani Valley – One of Georgia’s largest and most consistent producers, offering a range of traditional and modern styles.
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Shumi Winery – Known for experimental blends and the preservation of rare grape varieties.
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Lopota Estate Winery – A boutique producer tied to a luxury resort, combining modern precision with qvevri heritage.
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Château Mukhrani – Reinvigorating a 19th-century royal estate, Mukhrani blends history with high-end winemaking and European flair.
Image Credit: https://gwa.ge (Georgia Wine Association)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by lspeed | Jun 15, 2025 | WINES: UNCORKING THE MYSTERY
The term Appassimento is most commonly associated with deep, brooding red wines, such as Amarone. But a small group of winemakers, primarily in northern Italy, have crafted white Appassimento wines for centuries. These golden-hued bottlings offer rich textures, complexity, and a freshness that belies their concentration. Though rare, white Appassimento wines are gaining traction among sommeliers and curious wine aficionados.
The Method
The Appassimento technique involves drying grapes after harvest to reduce water content and concentrate sugars, acids, and phenolics. This process dates back to Roman times and was traditionally practiced by laying grapes on straw mats or hanging them from rafters. In the Veneto region, this became central to producing wines like Recioto and Amarone.
While most Appassimento wines are red, there is historical precedent for white versions. Sweet white passiti, often made from varieties like Garganega, Malvasia, or Moscato, have long been crafted across Italy. These dessert wines are older cousins to white Appassimentos, but the modern dry or off-dry white versions are a relatively recent phenomenon.
Rare & Niche
White Appassimento wines are rare for several reasons. First, the risk of rot and oxidation is greater with white grapes during the drying process, requiring extreme care and controlled conditions. Second, consumer demand for oxidative or rich white wines has historically been limited compared to the broader market for reds.
Third, there is no DOC or formal classification that clearly champions dry white Appassimento wines, meaning producers must innovate outside traditional appellation frameworks. Despite these hurdles, some winemakers persist, motivated by tradition, experimentation, or the desire to coax extra complexity from local grapes.
Prominent Producers
In Italy, the most notable white Appassimento wines come from the Veneto. Among the few producers embracing them is Masi Agricola. Known for its role in internationalizing Amarone, Masi has extended its expertise to white grapes. One example is their Masianco, a blend of Pinot Grigio and Verduzzo grapes.
Pieropan have occasionally used Appassimento techniques to create rich, barrel-aged versions of Soave using partially dried Garganega grapes. Cantina di Negrar, a co-op in Valpolicella, has produced white wines using the Appassimento method from native grapes like Garganega and Trebbiano di Lugana.
Another example is Le Fraghe near Lago di Garda, which has explored white Appassimento styles using local varieties and minimal intervention methods. Further south, Maestro Italiano in Puglia promotes its Appassimento Bianco Puglia, and Donnafugata in Sicily uses semi-dried Zibibbo grapes for its white wines, though often still in sweeter or semi-sweet formats.
Even in Switzerland’s Ticino region, Gialdi Vini makes a white Merlot via partial drying, demonstrating the method’s appeal beyond Italy.
What’s In The Glass
White Appassimento wines are about contrast – richness meets lift, power meets elegance. Depending on vinification choices, they can range from full-bodied, golden, and textured to bright, floral, and nutty. Common tasting notes include preserved lemon, dried apricot, baked apple, chamomile, almond skin, and a saline or mineral finish. Oak aging adds further layers of vanilla, toast, or spice in some bottlings.
Alcohol levels are often higher (13.5%–15%), but the best examples maintain balance thanks to naturally high-acid grapes and thoughtful winemaking. While still a niche category, white Appassimento wines offer an alternative to Chardonnay or Viognier for those seeking texture and complexity without excessive sweetness. As natural wine, low-intervention, and oxidative styles grow in popularity, these rare whites may finally receive the broader appreciation they deserve.
Image Credit: https://churrascophuket.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Jun 1, 2025 | WINES: UNCORKING THE MYSTERY
Seriously, wines from Poland? And yet, on closer look it turns out to be a story that stretches back centuries. A story of resilience and rebuilding, much like the story of the country itself.
Ancient Vines, Monastic Wines
Poland’s relationship with wine isn’t a modern experiment. It’s literally prehistoric. Fossilized grape seeds found in the Wieliczka salt mines outside Kraków tell us that wild vines grew here millions of years ago, long before humans ever thought about fermentation.
Fast forward to the 9th and 10th centuries: vineyards start appearing around Wawel Hill in Kraków. Monks, mostly Benedictines and Cistercians, tended these early vines, making wine for religious ceremonies — and maybe a little extra for themselves. Wine was essential to liturgy, and importing it from the warmer south wasn’t exactly easy or cheap. The monks had to figure it out themselves, and slowly, a local winemaking tradition took root.
By the Middle Ages, wine was a familiar presence across parts of Poland. Vineyards sprawled across hillsides, and wine flowed into the growing cities and monasteries. For a while, it looked like Poland might become a northern stronghold of European wine.
Ice, War, and Political Frost
History had other plans.
Starting in the 17th century, a colder climate (the so-called Little Ice Age) made growing grapes a lot tougher. At the same time, Poland faced wars, partitions, and instability that shook its economy to the core. Vineyards were abandoned. Winemaking knowledge faded.
Then came the 20th century, and with it, two World Wars and decades of communist rule. Under the Soviet-style system, private winemaking wasn’t encouraged — if anything, it was seen as suspiciously bourgeois. Poland’s wine tradition wasn’t just neglected; it was all but buried.
By the time communism fell in 1989, Polish wine was little more than a folk memory, kept alive by a few stubborn families making fruit wines at home.
A New Generation, A New Chapter
That could have been the end of the story. But it wasn’t.
In the 1990s, a new generation of winemakers started poking around the old hillsides again. Some had traveled to France or Austria and returned with ideas — and vines. Others simply wanted to reconnect with something Poland had lost.
It wasn’t easy. Winters could still be brutal. Vines had to be carefully chosen, frost-resistant and disease-hardy. In the early days, hybrids like Seyval Blanc and Regent dominated because they could survive the cold.
But winemakers kept pushing. They learned how to coax grapes through Poland’s short growing season. They experimented with better clones, smarter vineyard techniques, and more traditional grape varieties. Today, Poland’s vineyards are alive with Solaris, Johanniter, Pinot Noir, Zweigelt, Chardonnay, and even a bit of Sauvignon Blanc — alongside the sturdy hybrids that got them started.
Where the Vines Grow
If you go looking for Polish wine country, you’ll find it scattered across the map, often in places you wouldn’t expect.
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Around Zielona Góra in Lubuskie, wine festivals celebrate a region that’s proud of its long — and now revived — connection to wine.
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Down south near Kraków, in Małopolska and the Carpathian foothills, tiny family wineries dot the landscape.
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In Lower Silesia, near Wrocław, slightly warmer weather makes it a promising zone for Pinot Noir and Chardonnay.
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Podkarpacie and the Świętokrzyskie Mountains are newer players but full of energy, enthusiasm, and some excellent soil.
Most of these vineyards are small. Boutique. Hands-on. You’re more likely to meet the winemaker at the tasting room than a polished sommelier. Sustainability and organic farming aren’t marketing buzzwords here — they’re often just how things are done.
What Polish Wine Tastes Like
If you like bright, fresh, food-friendly wines, you’re in luck. Polish whites — especially from Solaris and Johanniter — tend to be zippy, aromatic, and mouthwatering. Think along the lines of a good German Riesling or Austrian Grüner Veltliner, but with a little more rustic charm.
The reds are trickier. Pinot Noir here can be lovely — light, earthy, and delicate — but it takes skill and a good vintage. Cold-hardy grapes like Regent and Rondo produce juicier, darker wines, though sometimes they can still show a bit of that hybrid tang.
Poland’s fruit wines are also worth mentioning. Apple, cherry, blackcurrant — it’s not just nostalgia. Some producers treat fruit wine with the same seriousness and craft as grape wine, creating complex, grown-up bottles that defy stereotypes.
How Polish Wines Stack Up
Polish wines aren’t trying to imitate Bordeaux or Burgundy. That’s part of their charm. Instead, they’re carving out a space in the international scene with an honest cool-climate style.
At blind tastings and competitions like the Decanter World Wine Awards, Polish wines have started picking up medals. Critics are noticing the precision, the bright acidity, and the clean, confident winemaking. No, you won’t find $300 cult bottles here — but you might find a $25 white wine that makes you rethink everything you thought you knew about Eastern Europe.
Looking Ahead
Poland’s wine industry is still small, still fragile. But it’s moving forward — slowly, thoughtfully, and with a lot of heart.
As climate patterns shift and northern latitudes become more hospitable to fine wine, Poland’s potential only grows. And as more winemakers experiment, innovate, and reconnect with their ancient roots, Polish wine is no longer just a curiosity.
It’s becoming something worth seeking out — not just because it’s surprising, but because it’s good.
Image Credit: https://wikipedia.org
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | May 11, 2025 | WINES: UNCORKING THE MYSTERY
When most people think of Champagne, they envision effervescent flutes, celebratory toasts, and luxurious indulgence. But behind the iconic bubbles lies a blend of artistry and agriculture—particularly, a selection of specific grape varieties that shape the flavor, structure, and style of every bottle. Despite the fame of the name, many are surprised to learn that only a small number of grape types are legally permitted in the production of true Champagne. Let’s explore their characteristics, and how they come together to define the taste of the world’s most prestigious sparkling wine.
The Big Three: Pinot Noir, Chardonnay, and Meunier
Champagne is made primarily from three grape varieties, each contributing different traits to the wine.
Pinot Noir
Making up about 38% of vineyard plantings in Champagne, Pinot Noir is the backbone of many cuvées. It brings body, structure, and a complex red fruit character—think cherry, raspberry, and sometimes subtle spice. Though it’s a black grape, it’s often used to make white sparkling wine because the juice is pressed gently, avoiding color extraction from the skins. In Blanc de Noirs Champagnes (white Champagne made from black grapes), Pinot Noir is usually the dominant or sole variety.
Chardonnay
Representing roughly 30% of plantings, Chardonnay adds finesse and longevity. Known for its bright acidity and floral, citrus-driven aromatics, Chardonnay is essential for creating elegant, age-worthy Champagnes. It is the exclusive grape in Blanc de Blancs Champagnes, prized for their purity, minerality, and crisp finish. Chardonnay thrives particularly well in the Côte des Blancs, a subregion south of Épernay known for chalky soils that enhance the grape’s elegance.
Meunier (formerly Pinot Meunier)
Often underestimated, Meunier accounts for about 32% of Champagne vineyards. It ripens earlier and is more resistant to frost, making it a vital component in the region’s climate. Meunier contributes fruitiness, roundness, and a youthful charm to blends. While traditionally viewed as a supporting grape, it’s now gaining recognition in its own right, with some producers crafting 100% Meunier Champagnes that showcase its generous character.
Other Permitted Grapes: Rare but Real
In addition to the main trio, the Champagne AOC regulations allow four other grape varieties—though they collectively account for less than 0.3% of vineyard area. These historical varieties are:
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Pinot Blanc
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Pinot Gris
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Petit Meslier
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Arbane
These grapes were more commonly grown in centuries past, but today they are used mostly by a handful of producers seeking to revive forgotten traditions or craft niche cuvées. They can add unique floral, herbal, or apple-like qualities, and are sometimes blended into “heritage” Champagnes for complexity.
Blending as an Art Form
Unlike most still wines, Champagne is usually a blend—not only of grapes, but also of different vineyard plots, vintages, and reserve wines. The goal is consistency and balance. Pinot Noir provides structure, Chardonnay brings lift and precision, and Meunier adds approachability and fruit-forward charm. The exact mix depends on the house style. For example, Bollinger tends to favor Pinot Noir for its depth and richness, while Ruinart is known for its Chardonnay-driven elegance.
Why Grape Composition Matters
Understanding the grape varieties behind Champagne isn’t just wine-geek trivia—it informs your tasting experience. A Blanc de Blancs made from 100% Chardonnay will be sharper and more linear than a fuller-bodied Blanc de Noirs made from Pinot Noir and/or Meunier. A non-vintage blend from a large house might emphasize consistency and approachability, while a grower Champagne made from lesser-known grapes may lean into uniqueness and terroir expression.
Final Thoughts
Next time you pop open a bottle of Champagne, take a moment to consider the grapes that went into it. Whether it’s the refined structure of Chardonnay, the strength of Pinot Noir, or the roundness of Meunier, each grape plays a role in the complexity and celebration of Champagne. Behind every bubble lies a blend born from centuries of tradition and the nuances of the vine.
Image Credit: https://www.champagne-palmer.fr/en/
(Served at Churrasco Phuket Steakhouse)
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Reprinting, reposting & sharing allowed, in exchange for a backlink and credits
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all guest reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | May 4, 2025 | WINES: UNCORKING THE MYSTERY
Portugal is renowned for its diverse and exquisite wines, with Port and Madeira standing out as two globally celebrated fortified wines. While both share Portuguese roots and a fortification process, they differ significantly in origin, production methods, flavors, and uses – making each a unique treasure in the world of wine.
Origins and Terroir
Port wine (served at Churrasco Phuket Steakhouse) originates from the Douro Valley in mainland Portugal, a UNESCO World Heritage Site known for its terraced vineyards. Madeira, on the other hand, comes from the Madeira Islands, a volcanic archipelago in the Atlantic Ocean. The distinct climates and soils of these regions heavily influence the wines’ flavors—Port reflecting the richness of inland vineyards and Madeira showcasing the mineral complexity of volcanic terrain.
Production Methods
Port is fortified by adding Aguardente (grape spirit) during fermentation, halting the process and preserving natural sugars. This creates a sweet, high-alcohol wine. Madeira’s fortification also involves adding spirit, but what sets it apart is its unique aging process. Madeira is subjected to heat and oxygen, either through the traditional estufagem method (heating in tanks) or by aging in warm attics. This deliberate exposure creates its signature caramelized and nutty flavors.
Flavor Profiles
Port wines are typically sweet and come in styles like ruby, tawny, and vintage, offering notes of ripe fruits, chocolate, and spices. Madeira, available in dry to sweet styles, delivers flavors of roasted nuts, dried fruits, and citrus, with a distinctive tangy acidity that ensures longevity.
Uses and Pairings
Port is often enjoyed as a dessert wine, pairing well with chocolates, cheeses, and nuts. Madeira’s versatility makes it suitable for cooking, sipping, or pairing with dishes like roasted meats or savory appetizers.
Both wines, steeped in history and tradition, represent the rich diversity of Portuguese winemaking, offering distinct experiences to wine lovers worldwide.
Image Credit: https://freepik.com
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
by Ross Kingsley | Apr 27, 2025 | WINES: UNCORKING THE MYSTERY
Italy’s Veneto region is renowned for its winemaking traditions, particularly the unique techniques that give us Ripasso, Appassimento, and Amarone wines. While these styles share some similarities, they differ in their production methods, flavor profiles, and intended drinking experiences.
Appassimento: The Foundation Technique
Appassimento is not a wine style but rather a winemaking method. Grapes are partially dried before fermentation, concentrating their sugars, flavors, and aromatics. This drying process, traditionally done on bamboo racks or in well-ventilated drying rooms, reduces the water content in the grapes, resulting in intensely flavored and complex wines.
This technique forms the backbone of Amarone and Recioto wines. Appassimento wines are typically bold, with notes of dried fruits, spices, and chocolate. While Amarone is the most famous expression of this method, the technique is used across Italy and beyond to produce rich, robust wines.
Amarone: Appassimento’s Masterpiece
Amarone della Valpolicella is the pinnacle of Appassimento winemaking. Made from partially dried Corvina, Rondinella, and Molinara grapes, Amarone is a dry, full-bodied wine with high alcohol content (often 15-16%). The grapes are fermented completely, leaving no residual sugar, which distinguishes it from Recioto, its sweeter cousin.
Amarone wines are known for their luxurious flavors of dried cherries, figs, dark chocolate, and spices, complemented by velvety tannins and a long finish. Amarone is often reserved for special occasions due to its price and complexity, making it a celebrated choice for wine enthusiasts.
Ripasso: Amarone’s Little Brother
Ripasso, which translates to “repassed,” is a distinct method and style. It begins as a lighter Valpolicella wine, which is then fermented a second time with the dried grape skins (pomace) left over from Amarone or Recioto production. This process infuses the wine with more body, alcohol, and flavor, bridging the gap between standard Valpolicella and the rich intensity of Amarone.
Ripasso wines offer flavors of ripe fruits, dried cherries, and subtle spices, with softer tannins and moderate alcohol levels (around 13-14%). They are often referred to as “Baby Amarones” due to their similarity in character but at a more accessible price point.
Key Differences
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Appassimento: The drying method used to enhance grape flavors.
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Amarone: A premium dry wine fully fermented from dried grapes.
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Ripasso: A medium-bodied wine enhanced by second fermentation with Amarone pomace.
Together, these styles showcase the artistry of Veneto’s winemaking and offer options for every palate and occasion.
PS: Churrasco Phuket Steakhouse currently offers Monte Zovo’s Valpolicella Ripasso Superiore DOC on it’s wine list.
Image credit: https://cooksandwines.de
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© CHURRASCO PHUKET STEAKHOUSE / ALL RIGHTS RESERVED
Churrasco Phuket Steakhouse serves affordable Wagyu and Black Angus steaks and burgers. We are open daily from 12noon to 11pm at Jungceylon Shopping Center in Patong / Phuket.
We are family-friendly and offer free parking and Wi-Fi for guests. See our menus, reserve your table, find our location, and check all reviews here:
https://ChurrascoPhuket.com/
#Churrascophuket #jungceylon #phuketsteakhouse #affordablewagyu #wagyu
