Tag Archives: magazine

High marks for the wines of Vias from Wine & Spirits Magazine

praepositus

Above: the Latin term Praepositus is used to denote “Abbot.” The top wine by Abbazia di Novacella (the Abbey of Novacella) in Alto Adige is named after the Praepositus of the Abbey. Mosaic Wine Group took this picture of an inscription where the term appears when we visited in April. The winery’s Sylvaner Praepositus received 90 points from Wine & Spirits Magazine. Click here for more on Abbazia di Novacella.

wine_spirits

August 2009 issue

LE DUE TERRE Sacrisassi Bianco 2006 95 points
DAMIJAN Bianco Kaplja 2005 92 points
BISOL Prosecco Superiore Cartizze 92 points
BISOL Prosecco Crede 90 points
ABBAZIA DI NOVACELLA Lagrein 2007 92 points
ABBAZIA DI NOVACELLA Kerner 2007 91 points
ABBAZIA DI NOVACELLA Sylvaner Praepositus 2007 90 points
ABBAZIA DI NOVACELLA Pinot Nero 2007 90 points
GONZAGA San Leonardo 2003 91 points
IST. SAN MICHELE Nosiola 2007 90 points

TORRE DI LUNA Cabernet 2006 88 points BEST BUY
CANTELE Negroamaro Rosato 2008 88 points BEST BUY

Also rated, available Late Summer/Fall 2009:

ELVIO COGNO Barolo Vigna Elena 2004 94 points
ELVIO COGNO Barolo Cascina Nuova 2005 91 points EXCEPTIONAL VALUE
ELVIO COGNO Barolo Ravera 2005 90 points

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Friends of Mosaic in the news

tribeza

Congratulations to Todd Duplechan (above), chef de cuisine, Trio at the Four Seasons, Austin, who recently appeared on the cover of Tribeza magazine! Produttori del Barbaresco 2007 Langhe Nebbiolo by the glass at Trio goes excellently with your Spiced Pork Chop with Muscat Grape Chutney (pick up issue number 94 for the recipe).

food_and_wineCongratulations are also due to Doug and Lori Horn, owners of Dough Pizzeria in San Antonio, who have been dubbed “new pizza artisans” by Food and Wine Magazine (June issue)!

“Doug and Lori Horn are the best kind of pizza makers,” writes Pat Sharpe of Food and Wine, “total fanatics… Dough makes Neapolitan pies with thin, crackly crusts anda ll manner of Italian meats and cheeses.”

Last time we visited you, the Argiano 2006 Rosso di Montalcino paired beautifully with your pizzas, especially the caramelized red onion and roast mushroom (pictured below). Thank you again for your continued support!