Simply Italian Great Wines 2019

I.E.E.M. (International Event & Exhibition Management), the Miami based branch of I.E.M. (International Exhibition Management), is an agency specialized in marketing, organizing and managing events, exhibitions and PR for the wine industry.

A tavola con il Nobile

Before competing in the race with the barrels, the eight districts of Bravìo meet in the kitchens of the taverns that will open their doors to the public for the occasion. “Tinto”, host of Decanter and Frigo (Radio2 and Rai2) will be the testimonial of this new edition dedicated to Chianina

It will be the “White Giant”, the Chianina Igp, the cattle breed symbol of the territory, the object of contention for the seventeenth edition of the “A Tavola con il Nobile” award, the food and wine competition promoted by the Consorzio del Vino Nobile di Montepulciano in collaboration with the Magistrate of the Contradas of the city who will be busy on Saturday 17 and Sunday and August 18 the eight factions protagonists of the Bravìo delle Botti (race with the barrels through the streets of the historic center of Montepulciano) compete in the kitchen. As always, a technical jury composed of journalists from all over Italy will judge the eight recipes starting from the combination with the main product of the territory, the Vino Nobile di Montepulciano. “It’s not just a prize for the Vino Nobile di Montepulciano since over the years it has given the opportunity to shed light on the other excellences of the territory – says the president of the Consorzio del Vino Nobile di Montepulciano, Andrea Rossi – the rest is our strength, that of promoting a system based on uniqueness, from the artistic to the landscape, passing through architecture and therefore the food and wine together in this case with another institution of the town, the Bravìo delle Botti “.

At the table with the Noble. It is the challenge in the kitchen devised by the Consorzio del Vino Nobile of Montepulciano with the Tg2 journalist, Bruno Gambacorta. A jury composed of journalists will evaluate the dish chosen this year for the eight districts that compete for the Bravìo between Saturday and Sunday: the Chianina beef PGI declined in the second course. The goal that will have to center the kitchens will be to marry the dishes with Vino Nobile di Montepulciano. Already from Saturday 17 August, on the occasion of the first tasting session scheduled for dinner, some districts will also be opening their doors to the public to taste traditional recipes. The competing menus can also be tasted during the whole of next week. On Sunday 18th August the jury will conclude the tasting tour and at 4.00 pm, at the Teatro Poliziano, the winner will be unveiled also on the occasion of the presentation of the Bravìo cloth.

Tinto: from Decanter (Radio 2 Rai) to Frigo (Rai 2), here is the testimonial of this edition. Nicola Prudente, born “Tinto”, will be the testimonial of this seventeenth edition. Con Fede (Federico Quaranta, conductor among other things of the last edition of Linea Verde and already testimonial of the Award) has been conducting the well-known Decanter program on Rai Radio2 for over ten years, the first in radio linked to the themes of wine and food and wine . Since 2015 he has also led a program on Rai 2, Frigo, where he hosts show business personalities and not only to measure them on the management of spending and the recipes of their tradition. A television face in some editions of the Test of the Cook, of Linea Verde Orizzonti and of other columns, he is also the author, always with Fede, of a literary cult published by Rai Eri, “Sommelier but not too much”. Born in Mesagne, Puglia, he grew up in Pistoia and boasts his unmistakable accent, as well as his passion for red wine.

The Bravìo delle Botti. It is the challenge between the eight districts of the country, Cagnano, Collazzi, Le Coste, Gracciano, Poggiolo, San Donato, Talosa and Voltaia, all located along the historic center by rolling barrels of about 80 kg each, along an uphill path over a kilometer. The barrels are pushed by two athletic “pushers”, while the course of the race winds through the suggestive streets of the historic center of the city of Rome until it arrives in the Cathedral square in Piazza Grande.The race will take place in 2019 on Sunday 25th August.


Montepulciano (Si), 14 August 2019 Cs 13

Cannelloni with pigeon sauce

Wheat cannelloni with pigeon sauce and Nobile di Montepulciano

From the imagination of Loredana and the hands of Silvana, Franca, Pia, Mirella and the whole Contrada of Collazzi, here is an original and delicious recipe that comes from the contest “A tavola col Nobile” of 2004. The recipe suggests a tasty combination of the delicacy of hand-made wheat cannelloni, softened with béchamel as tradition dictates, and the rustic flavor of wild game, typical  of the pigeon, paired with the Nobile di Montepulciano

• 500 gr. spelled flour
• 500 gr. wheat flour
• 6 eggs
For the pigeon sauce:
• 2 pigeons
• 400 gr. of veal
• 400 gr. of pork
• 2 sausages
• Shallot
• Extra virgin olive oil
• 2 glasses of red wine
• Bechamel sauce made with 1 liter of milk, pigeon broth, flour, butter


Prepare a sheet of pasta with the 500 gr. spelled and 500 gr. wheat flour, add the eggs, then cook in abundant salt water.

Prepare a chopped shallot and let it dry in extra virgin olive oil; add the minced veal and pork meat, sausage and pulp of pigeons previously baked in the oven with oil, rosemary and garlic.

Add a generous glass of red wine during cooking; when cooked, mix part of the sauce with the béchamel. Fill the cannelloni and keep them in the oven at 150 ° for about twenty minutes.

Once settled in in the serving plate, cover the cannelloni with the remaining part of the sauce not mixed with the béchamel and sprinkle them with wild fennel seeds.

Source: Consorzio del Vino Nobile di Montepulciano

Is wine fattening?

Calculating the calories in the wine you drink

The calories in wine come from the alcohol. Many German wines are low in alcohol, so they are the least fattening. Reds are higher than whites and fortified wines, are loaded with calories.

“I went to Portugal a few years back for 10 days to tour the Port wine region. I had Port for breakfast, lunch and dinner, as well as visited wineries and did tastings there. (Okay, so I didn’t spit very often. That’s what did it!.) Anyway, I gained 20 pounds in 10 days. I’m not kidding. I was so fat when I got home, I joined a health club and luckily was able to loose the weight in a month and a half.”

To determine how many calories are in a glass of wine, you simply take the percentage of alcohol, multiply by the number of ounces you drink, and multiply that by 1.6. Example: A 15% alcohol wine, in a 5oz. serving, means 1.6 x 15 x 5 = 120 calories.

Source: “Swallow This” the most practical, entertaining, informative and enjoyable wine book on the market today.

What is the true color of pinot grigio?


Straw yellow, coppery, paper white, rosé, onion skin: these are the hues that we can expect when we encounter a Pinot Grigio, so that the question often legitimately arises of what exactly is the correct color expression of this wine.

Pinot Grigio is often called a white grape, but that is incorrect, since it is not at all a white grape. The name itself–”grigio” means grey, indicating that it is a grape that is not perfectly white. This variety is an offshoot of Pinot Noir, and without entering into the minutiae of genetics, a glance at the color of the berry is enough to see that this is exactly where we started, from the berry itself, in order to highlight all of the quality potential of this variety. We determined to demonstrate to the fullest extent possible Pinot Grigio’s distinctive characteristics, its rich fragrance, tannic mass, structural complexity, and therefore its unusual color tonality as well.

Going a bit deeper into the technical details:


The coppery hue of the wine is often attributed to a more or less extended maceration of the must on the skins, during which the colorants in the grape-skin pass into the must, as happens on a normal basis with red wines. In fact, however, the presence of color in the must happens even when there is no skin contact during fermentation, since even when the grape is still on the vine, and it achieves ripeness, a certain amount of pigment passes into the juice in the berry.

It is a fact that all musts of pinot grigio, when they are freshly pressed, exhibit a hue that is to some degree copperish, but only a few are able to preserve that tonality over time; the majority of the wines suffer a progressive loss of hue and finally display that hallmark straw yellow.
The reason for this behavior lies in the fact that pinot grigio’s pigment, which derives from its anthocyanins, oxidizes quite easily during the pressing process, and although it remains intact even during fermentation, it gradually disappears through progressive precipitation of the oxidized pigments.

The final result is that the natural color accumulates as sediment in the aging container, coloring the fine lees pink. If, however, processing the grapes and handling the must is performed in an oxygen-free environment, then the pigments naturally occurring in the grape will be preserved and will remain stable throughout the life of the wine, it is a natural consequence of an oxygen-free production practice, aimed at preserving the full spectrum of the grape’s aromatic compounds, which can be lost during this stage of wine making.