Word: classico
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Dates: during 2000-2009
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...line tells me bossily. With our hearts and minds set on Bertucci’s famous rolls, my friends and I huddle in the doorway until we’re finally, finally seated. By that time we’re practically delirious with hunger. We order the Antipasto Classico, which the menu calls the “house favorite,” but in reality turns out to be kind of scary and oily. But as most anyone who has ever ventured out to eat in Harvard Square and has landed at the door of old reliable Bertucci?...
...steel tower. But this time the familiar scene is not taking place on a North Sea rig or in a dusty patch of Saudi desert. Instead, the 2,600-m-long steel drill is boring deep into a picturesque corner of Tuscany, fabled land of Renaissance frescoes and Chianti Classico. And the search is not for crude oil, but for boiling underground wells that can produce clean steam energy. The central Italian region happens to be the world's unrivaled mecca of geothermal energy production. In 1904 the first experiment ever in steam-powered electricity was conducted in Larderello, when...
...Paolo De Marchi, the producer of Isole e Olena, places among the top winegrowers in Italy. His echt classico is a wine of fine breeding: the unimposing structure yields uncommon class and elegance. The outspoken Tuscan character imposingly projects the overall gestalt. Its pièce de resistance is clearly the bouquet of red berries, dark cherries, black currants and vanilla. It has a varietal twang and an agreeable consistency of flavor and aroma...
...Querciavalle Chianti Classico DOCG “Governo” (Castelnuovo di Berardenga...
...This Querciavalle ’94 is a profound and complex classico. Dry, crisp, harmonious. Smooth. Deep. Chest-beatingly masculine. It is a bona fide example of the governo. In the governo method, batches of grapes are left to out to dry up and shrivel in order to be pressed and added later to an already fermented wine, thus creating a second round of fermentation. This process is universally believed to enhance the flavors that embrace Chianti, softening the tannins, giving a richer, fruitier wine. The routine is considered de rigueur among some Chianti producers. Here, the mildly vegetal notes...