Loris

I suggest: http://www.tenutadimontecucco.it for a full bodied complex red, the Montecucco Riserva '98, very powerful and http://www.villadicorlo.com for a simple but unusual Lambrusco, the Corleto ( they also produce a 25 years aged balsamic vinegar ), it has been awarded as the best Italian Lambrusco by AIS - Italian Associaton of Sommeliers (this winery is about ten minutes away from my home, so my cellar is fortunately always well furnished)

A sample of the AIS - Italian Association of Sommeliers tasting guideline: ANIMALE Se evidenti rappresentano un difetto, se ben equilibrati con gli altri sentori contraddistinguono la tipicità del vitigno (per esempio pipì di gatto per certi Sauvignon). Pelliccia, cuoio, carne selvaggina, sudore, pipì di gatto... In English: ANIMALS (referring to bouquet) : If intense smell is perceived it represents a defect, if well balanced it countersigns the tipicity of the vine (examples: cat pee for certain Sauvignons). Fur, leather, game, sweat, cat pee... (ooops sorry for my bad english...)

I found some funny and interesting links about Paul Masson Paul Masson today: http://www.epinions.com/content_1366007940 The old winery: http://www.mountainwinery.com/ The Chateau: http://www.cr.nps.gov/nr/travel/santaclara/mas.htm Very cheap wines indeed: http://wine.shoppingsavvy.com/Paul-Masson-...n-Burgundy.html http://wine.shoppingsavvy.com/Paul-Masson-...ine-Castle.html Dulcis in fundo: http://www.antique-hangups.com/1207b.htm

Read here: http://www.davidstuff.com/wine/california.htm Do you know other Californian Chianti?

...upon the world wine industry I think... Some importers are buying Italian wines only if they have been reviewed by Mr. Parker! What about their own noses? On the other side I think that his comments are very precise and professional and the fame of his independency has real foundations.

I like very much red wines from the DOC area of Montecucco, Tuscany. It's located few miles south of Montalcino but it's not very well known around the world. This kind of wines are mainly made with Sangiovese, aged in barriques, very high in alcohol and fruity. Some producers make also a red very similar to the Brunello di Montalcino at 1/4 of its price (about 10 Euros here in Italy). It seems that people around the world are happy to pay for the name on the label and not for the content of the bottle.

...and what about a chilled Lambrusco ? (maybe high quality Lambruscoes are missing in the US)