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2014 Cruvin Colline Savonesi

Punta Crena
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Kermit once wondered out loud whether the grape used here, Cruvin, took its name from crudo (raw). It struck him as about as close as wine can come to tasting like freshly fermented grape juice, nothing added or taken away. I read somewhere that the name might also be an adaptation of Corvina, the red grape of the Veneto, to which Cruvin bears some relation (and the flavors certainly bear some resemblance). In any case, the deep purple, juicy Cruvin is an interesting foil to all the crisp, breezy seashore wines of Punta Crena. It works wonders with pastas, grilled veggies, roast fowl, or anything else off the barbecue. It is made to be swallowed, not sipped.

Dixon Brooke


Technical Information
Wine Type: red
Vintage: 2014
Bottle Size: 750mL
Blend: Crovino
Appellation: Riviera Ligure di Ponente
Country: Italy
Region: Liguria
Producer: Punta Crena
Winemaker: Tommaso Ruffino & Family
Vineyard: 11 years, 32-41 years, 62-71 years, .8 ha
Soil: Sandy Gravel
Farming: Traditional
Alcohol: 13%

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About The Region

Liguria

map of Liguria

A long, crescent-shaped sliver of mountainous coastline ranging from the French border in the west to that of Tuscany in the east, Liguria is a region of unrivaled Mediterranean charm. This applies not only to its colorful seaside villages and carefree, welcoming people, but also to the wines it produces—crisp whites and light reds designed to be quaffed with locally caught seafood.

Viticulture has thrived along these coastal hillsides since Etruscan times. Ancient stone terraces line the steep slopes all along the Riviera, many abandoned while others still host olive trees, lemon trees, and of course, the vine. What Liguria lacks in acreage, it makes up for in diversity and originality: home to numerous indigenous grape varieties, it produces wines of infectious local character.

The hallmarks of Ligurian wines are fragrant aromatics and lively freshness. Whites from grapes like Vermentino and Pigato capture the pervasive flavors of wild herbs and citrus with a sea-breeze salinity, while the rare reds from Rossese, among others, have a brightness of flavor that allows them to complement dishes from the sea or land—served with a slight chill, of course.

While Kermit’s history in the region is relatively recent, Liguria has rapidly become one of his favorite places to visit. It’s hard to blame him—enjoying a crisp, perfumed white with a platter of fried sea critters on the Mediterranean is definitely not the worst part of the job.

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Sampling wine out of the barrel.

When buying red Burgundy, I think we should remember:

1. Big wines do not age better than light wine.
2. A so-called great vintage at the outset does not guarantee a great vintage for the duration.
3. A so-called off vintage at the outset does not mean the wines do not have a brilliant future ahead of them.
4. Red Burgundy should not taste like Guigal Côte-Rôtie, even if most wine writers wish it would.
5. Don’t follow leaders; watch yer parking meters.

Inspiring Thirst, page 174