The first of many fresh eggs arrived this week. One of our feathered friends is finally earning her keep. Now we just need the other three to kick egg production into gear. Producing our own eggs is just one of many ways my husband and I hope to become more self reliant. I’m tired of leaving the grocery with my two reusable bags, shaking my head while staring at my receipt and wondering “Where did my money go?”
Raising chickens provides a sense of pride in doing things in a manner in which many Americans lived, up until around the 1950’s. Before we gave up the independence for providing for ourselves and our families, growing and raising our own food, cultivated and cared for with our own hands. Now, our food comes from hundreds of miles away or even other continents. Shipped to us on refrigerated trucks (we hope) and rails to be dispersed across the country. Which then arrives at your local grocer to be stocked by a pimple face teenager who wouldn’t know a rutabaga from a parsnip. Let’s face it folks, the small farmer is a dying breed.
Ok, I know I’m ranting. I guess my latest wine samples have me looking for a more simple way of living, returning to basics, following tradition. What wine could throw me into a tizzy you ask? Three Italian Chiantis, Tenuta Di Nozzole Chianti Classico Riserva DOCG 2008, Villa Nozzole Chianti Classico DOCG 2009 and Vigneto La Forra Chianti Classico Riserva DOCG 2008.
Chianti Classico Riserva DOCG 2008
Ripe red cherry, vanilla and oak aromas. Robust red fruit and earthy Old World style flavors and firm tannins.
Per the Kobrands site, In order to obtain concentration and complexity in the wine, yields are kept low. The grapes are hand harvested, destemmed and crushed. Fermentation is initiated on the skins in temperature-controlled stainless steel tanks, followed by a maceration period to draw out color and tannins. The wine is racked into stainless steel tanks for malolactic fermentation before aging in oak vats and in bottle before release.
Appellation: Chianti Classico Riserva DOCG, Tuscany
Varietal:100% Sangiovese
pH: 3.5
Acidity: 5.4 g/l
Alcohol: 13.78%
SRP: $18.99
Villa Nozzole Chianti Classico DOCG 2009
Blackberry, black plum and oak aromas. Black cherry, bright Bing cherry and vanilla flavors shine through in this fruit forward new world style Chianti. Medium to full body, nice tannins that aren’t too puckering.
Appellation: Chianti Classico Riserva DOCG, Tuscany
Varietal:95% Sangiovese, 5% Colorino
pH: 3.76
Acidity: 5.56 g/l
Alcohol: 15%
SRP: $18.99
Per the Kobrands site, Select parcels in the Tenuta di Nozzole estate are dedicated to Villa Nozzole Chianti Classico. Crafted with a fruit-forward, New World character, Villa Nozzole Chianti is ready to drink upon release. Extended aging in large oak casks provides additional roundness and depth.
Vigneto La Forra Chianti Classico Riserva DOCG
Blueberry and vanilla aromas. Flavors of black plum and bright red cherry provide a nice balance between sweet and dry. Smooth tannins and classic Chianti flavors bound from this single vineyard Chianti.
Using only the best Sangiovese grapes this exceptional vintage was sourced from a single-vineyard. La Forra vineyards are among the estates premium parcels. Grapes were manually harvested, destemmed and crushed. Fermentation took place on the skins in stainless steel tanks followed by malolactic fermentation.
Appellation: Chianti Classico Riserva DOCG, Tuscany
Varietal:92% Sangiovese, 8% Cabernet Sauvignon
pH: 3.68
Acidity: 5.3 g/l
Alcohol: 14.18%
SRP: $32.99
Owned and operated by the Folonari family, Tenuta di Nozzole is located in the heart of Chianti Classico region and has been producing Chianti for more than seven centuries. The Nozzole estate covers a mountainous area of about 1,000 acres at 984 feet in elevation. One third of the total property is planed in grape vines and olive groves. Dedicated to small production wines, the winery produces some of Tuscany’s finest wines.
These wines leave me with visions of bicycles with baskets on the front full of fresh baked bread, cheese and of course wine. Passing fields bulging with wheat, corn, olive trees and grape vines, while breathing in the sweet smell of fresh cut hay.
Can you imagine never knowing the smell of a tomato plant? Many people, especially children, have not have not been exposed to this wonderful aroma. While I alone can’t change the landscape of the American Farmer, we can all do our part to keep homegrown food alive. It doesn’t have to be big, an herb garden, a few tomato or zucchini plant is a start. If you’ve never grown your own food, you’d be amazed at the overwhelming sense of pride you get when you harvest that perfect tomato and race to the kitchen to slice and enjoy.
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