Tuesday, October 9, 2018

Burgers Bone Marrow Minetta

 

My Latest Photo of Minetta Tavern

Macdougal Street

Greenwich Village , New York

 
Photo DANIEL BELLINO ZWICKE
 

READ about MINETTA TAVERN'S Famous BURGERS

BELLINO virsus OZERSKY

 

MINETTA BURGER virsus The BLACK LABEL

      .

The BADASS COOKOOK

LEARN HOW

To COOK PERFECT STEAKS

Reccipe

    .  

NY Brunello Tasting 2018 of Vintage 2013 Brunello



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The Beautiful GOTHAM HALL

Where The BENVENUTO BRUNELLO NEW YORK 

BRUNELLO TASTING

Is Held Each Year



  As is usual each and every year about this time, for those New York Italian Restaurant people, Wine Geeks, people who love and work with Italian Wine or just simply love drinking it, the two most important Italian Wine Events of the Year are now upon us. The Number 1 Undisputed top Italian Wine Event in New York for the year is without question Gambero Rosso / Slow Foods TRE BICCHIERI Italian Wine Tasting held each year in New York. The number 2 most important event is the Benvenuto Brunello Tatsing held most years at Gotham Hall, and usually takes place in January. Yesterday was the Brunello Tasting at Gotham Hall. I have to say that I always love going to this tasting, but as with the Tre Bicchieri Tasting it's not quite as wonderful as it once was, but never-the-less, still fun to go to. Of course I love tasting the wines, but truth be told, these two tasting are even more about socializing than actually drinking and tasting Brunello or any marvelous wines from Italy. And so was the case at the Brunello Tasting yesterday. I ran into my friend Vince Attard first of all as I walked into the magnificent Gotham Hall and before I had tasted one wine. We chatted and minute and it was off to tasting, and we didn't even see each other at all after that, as is sometimes or not the case at these events. I saw my good friend Pietro Cavallo and Enrico Proetti my old boss who is Nettuno, Italy near Rome, he owns Bella Blu Restaurant on Lexington Avenue and who I see at almost every important Italian Wine Event of the season, "Enrico loves his Italian Wines," and it shows. I ran into my old friend and one of the top Italian Wine Guys in New York ; Charles Scicolone who I would always run into at practically every wine event of the year, but recently it has been about a year and a half since I had seen Charlie so it was good to see him once again. Yes, as I said it's more of a social event for some of us who get to drink quite a lot of Italian Wine all the time, so it's not crucial that we have as much here. So yes we've established this is a social event and for me the greatest thing to happen at this great event was running into a wonderful old friend just by a complete surprise. I was at the Fattoria Barbi table when I turned around for a second and there he was, my wonderful old friend Marco Proetti who I haven't seen for about 7 years since he moved back to Europe (Italy / London). Yes Marco and I were fast friends for a while when we both worked for his uncle Enrico at Bella Blue Restaurant back in 2007 and 08 . Marco had gone back to Europe and so we lost touch. But now he's back living in New York and working with his uncle Enrico and Bella Blu, and so we shall now hang out and spend time eating and drinking New York as we have done in the past, all cause we ran into each other at the Brunello Tasting. "You see? I told you it was a social event, din't I?" So you say, what's with all this ranting and raving about socializing at Italian Wine Events in New York, how bout the wine for Pete's Sake? OK  I'll tell you. This Benvenuto Brunello Tasting was as always for the presntation of The Latest Vintage Release of Brunello Di Montalcino, and this was for the 2013 Vintage and 2012 Reserve Brunello offerings as well as the 2016 Rosso di Montalcino and San Antimo Wines within Montalcino. I tasted a number of different Brunello from many wonderful estates. After tasting all these wine, I have to say the table that impressed me the most and the wines I like best for the day were of the estate of Poggio Salvi and their base 2013 Brunello and especially my favorite wine of the day, the Brunello di Montalcino Poggio Salvi Reserva 2012 was absolutely wonderful. The wine was full and in perfect balance with really wonderful ripe fruit and just as tasty as can be.   


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 FAVORITE WINE of THE DAY

BRUNELLO Di MONTALCINO VILLA POGGIO SALVI RESERVA 2012


  After the Poggio Salvi Brunello 2012 Reserva, my second favorite of the day was the Brunello Carparzo 2012 Reserva was extremely nice and a pleasure to drink as it had strong fruit and was in excellent balance. The Carparzo "La Casa" 2012 single vineyard Brunello was a standout as well. It disappointing I didn't see much Moscadello (Dessert WIne from Montalcino) on this day, as this is one of the Worlds most wonderful sweet wines and one I always enjoy tasting at the Brunello Tasting and especially finishing a nice meal with as I did with my good friend James Starace when we had a nice lunch one day at a Trattoria in Montalcino before we were going to our appointments at Fattoria Barbi and later on to LISINI, way back in 2001 we had atnipasti and Pasta, we drank Brunello and finished up with a nice glass of Moscadello each, and then it was on to visit the great Brunello Estate of Fattoria Barbi, Lisini, and then catching sight of the Medieval Abbey of San Antimo. Needless to say, "it was a quite wonderful day." 


PS .. The BRUNELLO COL D'ORCIA "POGGIO VENTO" 2010 was my 3rd favorite Brunello of the day. Quite Nice!  



  BASTA !!!



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Some FINE BRUNELLO

The CAPARZO BRUNELLO 2012 Reserva

Was My 2nd Favorite of The Day



 
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SANGIOVESE GROSSO BRUNELLO

On The Vine in MONTALCINO




   
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FATTORIA BARBI

My All-Time FAVORITE Brunello of ALL !





     
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Conti Francesco Cinzano

of COL D'ORCIA

with Author Daniel Bellino-Zwicke




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SUNDAY SAUCE

Daniel Bellino-Zwicke





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Abazzia Sant' Antimo

MONTALCINO

ITALY







  MANGIA ITALIANO ! 


Available on AMAZON.com





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Tuesday, October 2, 2018

Italian Wine Tasting NewYork





With FEDERIC CERETTO

of CERETTO



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Me and My Buddy ITALO STUPINO

of CASTELLO Di NEIVE

NEIVE ITALY

Italo is "The KING of BARBARESCO"






"RIPASSA" and AMARONE

From My Friend Nadia "ZENATO"


I have explained to many people over the years, about the unique marriage of two wines that is like No Other in the Wine World. The Marriage of RIPASSO and AMRONE from the Valpolicella Classico Wine Region around Lago di Garda, Italy. Not far from the beautiful little city of VERONA. Yes, I have verbaly spoke of the marriage between Amarone and Ripasso di Valpolicella. I will soon be writing an article explining the process that does not occur anywhere else in the World of Wine. Saty Tuned, I will write the article soon and post it here at The New York Italian Food and Wine Guy .com ....




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GRAPPA NARDINI

RESERVA

The Grappa HEMINGWAY Drank



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Saturday, September 22, 2018

Scorsese Family SundaySauce Gravy Recipe

 


Joe Pesci slaps a Kiss on Catherine Scorsese

GODDFELLAS

Directed by Martin Scorsese


Scorsese's mother Catherine, who was born on Elizabeth Street, appeared as Tommy (Joe Pesci)'s mother, and she famously cooked for the cast and crew of her son's movies. When Jimmy Kimmel asked Martin Scorsese about shaving garlic with a razor—that's what Paul Vario (played by Paul Sorvino) does in prison—the director said, "My mother made a dish called chicken with lemon and garlic and if you go to Francis Coppola's restaurant he has it on the menu... It's pretty good, pretty close... The garlic was cut so thin and she would put it on the chicken and the chicken would be roasted... and the garlic would blacken and then disappear into the lemon juice. It was delicious." Mmmm.
Catherine Scorsese died in 1997, at age 84. Martin Scorsese published a book of her recipes, and his famous friends remembered her cooking: Robert DeNiro said, "She made the best pizza I've ever eaten. I always wanted to serve it at TriBeCa Grill," while Harvey Keitel said, "In my memory, Catherine was the epitome of a warm, loving Italian mother. She enjoyed watching me eat as much as I enjoyed eating her cooking." And Pesci said, "Katie was one of the sweetest ladies I ever met. She was a true innocent. She never did anything bad; she never knew anything bad. In terms of her cooking, it's a toss-up as to who's a better cook, Katie or my mother."

CATHERINE and The BOYS

From R to L : Ray Liotta, Joe Pesci, Catherine Scorsese, Rober DeNiro

Late Night Eating Scene in in Goodfellas ...





Italianamerican

THE SCORSESE FAMILY COOKBOOK


by Catherine Scorsese



The Pasta Sauce
The recipes in Catherine Scorsese's cookbook, 
''Italianamerican'' (Random House, 1996, $21),                                   range from pasta e fagioli to ricotta pie. The book, 
also by Georgia Downard, contains the standbys 
of thousands of southern Italian immigrant 
households that, by adding or withholding 
specific ingredients, intensely personalized 
each recipe.
The pasta sauce recipe, below, was included in 
the credits of a 10-minute Scorsese film, '
'Italianamerican,'' which recorded a visit by the 
director with his parents at their home. 
The movie was shown at the New York Film 
Festival in 1974.

Catherine Scorsese's Pasta Sauce

Total time: 1 hour, 45 minutes
1 large onion, peeled and minced
2 tablespoons olive oil
3 cans (28 ounces each) whole tomatoes 
in thick puree
2 cans (16 ounces each) tomato sauce
2 cups water
1 can (6 ounces) tomato paste
3 large cloves garlic, peeled
2 carrots, peeled
1 all-purpose potato, peeled
5 tablespoons minced fresh basil,                                                             or 1 tablespoon dried
5 tablespoons minced fresh parsley,                                                         or 1 tablespoon dried
Salt to taste
Cayenne pepper to taste
1/4 cup fresh bread crumbs
1/4 cup milk
6 ounces ground pork
6 ounces ground veal
6 ounces ground beef
1 large egg, lightly beaten
1/4 cup freshly grated Parmesan.
1. In a 6-quart, or larger, saucepan or casserole,                          cook the onion in the oil, stirring occasionally, 
for 5 minutes.
2. In a blender or food processor, puree tomatoes 
and sauce. Add tomato mixture to pan along with 
water, tomato paste, garlic, carrots, potato, 
3 tablespoons of basil, 3 tablespoons of parsley, 
salt and cayenne to taste. Bring to a boil, reduce to 
a simmer and, stirring occasionally, cook, partly 
covered, for 30 minutes.
3. In a small bowl, soak the bread crumbs in the 
milk until softened.
4. In a large bowl, combine bread-crumb mixture 
with meat, egg, Parmesan, remaining 2 tablespoons 
basil and parsley, salt, cayenne and 1/2 cup of sauce. 
Gradually shred and add meat mix to sauce, a little 
at a time. Partly cover, and bring sauce to a simmer, 
stirring occasionally, for 1 hour. Before serving, 
remove garlic cloves, carrots and potato.
5. Use about 2 cups of sauce for each pound 
of pasta.
Yield: about 12 cups.



Martin Scorsese's Father CHARLIE Makes GRAVY in GOODFELLAS

Famed prison scene in GODDFELLAS where Charles Scorsese plays Vinny
making GRAVY (aka SUNDAY SAUCE) in Prison ...






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LEARN HOW to MAKE
"VINNY'S SUNDAY SAUCE GRAVY"








FRANK PELLIGRINO of RAO'S East Harlem, cooks STEAK

in GODDFELLAS Prison Scene as CHARLIE SCORSESE makes SAUCE ...




ROOFTOP WEDDING SCENE in RAGING BULL

this scene was shot on the rooftop of Martin Scorsese's Parents Apartment

on ELIZABETH STREET in Lower Manhattan ....

Catherine Scorsese Cooked all the Italian Food for the Wedding Party Scene,

as she cooked the Food that was on the Table in the Goodfellas late night eating scene

and all of Martin Scorsese Films when Italian Food is required in a scene. Basta!






Grandma Bellino's Italian Cookbook

RECIPES FROM MY SICILIAN NONNA

by Daniel Bellino "Z"
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PIZZA NIGHT JERSEY STYLE NJ

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Pizza Town
Route 46 , Garfield , New Jersey
 
"The First Place I ever had a Calzone!"
 
 
 
  My first memories of PIZZA were from Bella Pizza in East Rutherford, New Jersey. I was a young boy and this Pizzeria just opened on Park Avenue. It was a standard Pizzeria like many others found all over the New York-New Jersey metro area, serving solid pizza just the way the locals like it. The pizza was of a high standard as all the pizza must be if you’re going to make and sell Pizza in the heavily Italian-Populated New York and New Jersey areas. A large pie which you just ordered as a Pizza, the one that is known as Pizza Margherita in Italy is made of the pizza dough topped with tomato sauce, Mozzarella Cheese, salt, pepper, and a little olive oil. Basta!    The Pizza in America are much larger than those made in Italy and are cut into 8 triangular slices and are enough for 2 or 3 people to eat, or even four if you’re not that hungry or sharing a Pizza just as a snack in-between meals. I can still remember the price of the pizza at Bella Pizza in East Rutherford back in the 60s a whole pie cost just $1.50 and a slice was .20 cents. So if you wanted what they call in Napoli and all over Italy the Pizza Margherita, you just simply ordered a Pizza, or a Cheese Pie, or simply a Pie, meaning it was with Tomato, Mozzarella , and Basil and no other toppings. And if you wanted extra toppings, you just say a Pepperoni Pie, or half mushroom half pepperoni, or a Sausage Pie or whatever. That’s the way it was and more or less still is with ordering Pizza at your standard pizzeria. Nowadays most pizza cost between $2.25 and $2.75 a slice and about $16.00 to $20 and even more for a whole plain pie.    Anyway, as most kids did and do, we loved eating pizza, and on most Friday nights it was Pizza Night for many families in Jersey. Mom didn’t want to cook that night, the kids loved getting pizza and looked forward to it as a special treat on Friday nights, as we knew it as Pizza Night and we just loved it. We’d have pizza, Coca-Cola and some sort of sweets, a cake or Ice Cream for desserts after we ate our Pizza. Yes Friday Night Pizza was always a much loved treat as a child growing up in Jersey in the 1960s and 70s. We’d listen to WABC Radio and Top 20 Hits, R&B, and Rock-N-Roll and all was fine in the World, we had all that we needed. How I miss those sweet days of youth and a simpler time than today. Back then you had everything you needed in life. We had Radio and TV and we still do today. We had Cars that were beautiful unlike some of the ugly ones of today. We had the Telephone, no cel phones or internet, we didn’t need them. We all had a Football, a Basketball, a Baseball Bat, Baseball, and Glove to play Baseball, Basketball, and Football as all healthy American boys did back then. We didn’t have Video Games but we had Aurora Racing Car sets, maybe Electric Trains, and wonderful Board Games like; Monopoly, Candyland, Chess, Checkers, Stratego, and Battle Ship. And one of the most wonderful things we had back then in the 60s & 70s was great music unlike the Crap they call music today, we had Great Top 100 Hits, wonderful R&B sounds of Motown and The Philly Sound, we had The Beatles, The Rolling Stones, and Rock-N-Roll, what do the kids have for music today? Sadly, just Crap Rap and the other garbage they think is music. Yes it’s quite sad what has happened to music in the past 20 years. But yes we had everything we needed; Radio, TV, cars, a stereo, Sports, great music to listen to, and Pizza, we always had Pizza, we still do.    Well sorry, I got off topic, but it’s all part of the story you see. In Italy when it comes to Pizza it’s a bit different than the way Pizza is done in America. Pizza was born in Napoli where it is revered into a high religion and is to made just so. The Pizza is much smaller and is made for one and they do not make slices unless you are in Rome or other parts of Italy where they make Pizza that is made in large pans ahead of time and then cut into squares and heated up when a customer orders some. That’s Pizza Taglio, and most Pizza made in Italy is Neapolitan Pizza that is made to order. As we’ve said they are individual sized (about 12” round) for one person and made to order and are cooked in hot wood burning ovens to strict standardized specifications. A Pizza Margherita made in the true Neapolitan fashion is made with fresh tomato puree, olive oil, salt, fresh garlic, basil, and mozzarella placed on top, then the pizza cooks in the hot wood burning oven, and is ready in just about 4-5 minutes. Pizza Margherita was created by Raffaella Esposito in 1889 where he was working at Pizzeria di Pietro. He made the Pizza and named it in honor of Queen Margherita of Savoy who was visiting Naples (Napoli) at the time. American Pizza on the other hand is made with a cooked sauce and we tend to put more sauce and cheese than they do in Italy .    Now, my own experience eating Pizza in Italy. Well the first pizza I first had in Italy was Pizza Taglio (pan Pizza) and not the Classic Neapolitan Pizza, which is by far the dominant pizza in all Italy, and though there is Pizza Taglio which is sold in square slices, it’s a mere fraction as far as its presence goes, which is just about 1% of all Pizza consumed in Italy is Pizza Taglio, the rest being classic Neapolitan. Anyway, there’s very good pizzeria that makes Pan Pizza close to the train station in Rome. Like other pizzerias that make Pizza Taglio in Italy, there’s an array of different pizzas with different toppings that are already made and are laid out before you. You choose which type of pizza you’d like, tell them the size you want, they cut it and weight it to determine the price by weigh. Yes the pizza is a bit different in America, but it’s dammed good, and America makes the world’s best pizza outside of Italy. And as far as Pizza goes in America, everyone knows that the best Pizza in the country is made in New York, and especially in Brooklyn with great shrines to Pizza in the form of; Tottono’s in Coney Island, Grimaldi’s, and DiFara Pizza by Pizza Maestro Dom DeMarco. Then you’ve got John’s on Bleecker Street in Greenwich Village and the first Pizzeria ever to exist in the United States Lombardi’s on Prince Street, established in 1905.    Anyway, enough with the technicalities of Pizza, sometimes things are analyzed too much, just eat it and enjoy. We loved eating Pizza on Pizza Night or any time of the week when we were lucky enough to get it. And there is one particular time that I always remember. We went on a trip with our local church to the big beautiful Riverside Cathedral in New York one time, and it was a very special trip. When we came home, the Priest and other church officials made a little Pizza Party for us in the church basement. They ordered a bunch of Pizzas for all the kids (Grownups too) and it was a very special thing for us, as pizza always was and even so to this day. Yes there’s nothing like when you’re a child and they have a Pizza Party for you, we just loved it. And so these are my memories of Pizza.   Excerpted From "MANGIA ITALIANO" Memories of Italian Food        by Daniel Bellino-Zwicke
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Typical Large Pie for PIZZA NIGHT in The 60s
 
 
 
 
Read about PIZZA NIGHT , CANNOLIS, PROVOLONE, MEATBALLS, 
Growing Up Italian in America, Italian Food, Italy, and more, 
in best selling author Daniel Bellino-Zwicke's 
latest book, Mangia Italiano - Memories of Italian Food.
 
 
     
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MANGIA ITALIANO !
 
The Latest From Daniel Bellino "Z"
 
 
 
 
 
 
 
 
 
 
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Feast7Fish Italian Christmas Godfather






luca brasi




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Sonny "  "What the Hell is this?" !!!!


Clemenza :   "It's a Siciian Message ... It means Luca Brasi swims with the Fish"




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SONNY CORLEONE Gets a SICILIAN MESSAGE
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A SICILIAN MESSAGE

"LUCA BRASI SWIMS With The FISH"




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The GODFATHER by SICILIAN-AMERICAN Writeer MARIO PUZO
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Directed by FRANICS FORD COPPOLA
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Starring :  AL PACINO
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Learn How to Make The FEAST of 7 FISH
For CHRISTMAS This YEAR !

"EVERYTHING You Ever Wanted to Know About The FEAST of The 7 FISHES  but was AFRAID to Ask"


"ISN'T IT TIME YOU MADE IT" ????







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Friday, September 21, 2018

Big Dogs of Italian Wine in New York

   
ITALIAN WINE CULTURE NEW YORK

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Marchese Lamberto Frescobaldi 
with Author Daniel Bellino-Zwicke 

and Marchese Leonardo Frescobaldi

NEW YORK



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SASSICAIA Winemaker SEBASTIANO ROSA
with Friends Daniel Bellino-Zwicke 
and GIOVANNI FOLONARI of NOZZOLE

NEW YORK



Marchese Piero Antinori with Writer Daniel Bellino-Zwicke in NEW YORK


Marchese Piero Antinori 
with New York Writer Daniel Bellino-Zwicke




Ferdinando Frescobaldi and Daniel Bellino Zwicke in NEW YORK


MARCHESE FERDINANDO FRESCOBALDI 
meets with Friend DANIEL BELLINO ZWICKE 
at BRUNELLO EVENT 

NEW YORK




Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK


LUIGI CAPPELLINI  (L)

the Proprietor of CASTELO VERRAZZANO 
in GREVE in CHIANTI
Meets with Friend DANIEL BELLINO ZWIKCE 

in NEW YORK





POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE




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Count Francesco Muroni Cinzano (R) 

Proprietor of Col D'ORCIA

Meets with DANIEL BELLINO ZWICKE

in NEW YORK




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Giampaolo Motta 
& Author Daniel Bellino Zwicke

at Bottega del Vino, Verona Italy

2003



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Antonio Rallo of Donnafugata
with Author Daniel Bellino-Zwicke

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63099-sunday-saucesmall1


SUNDAY SAUCE







Me-Seb-ROSA-R-MORREL-KOBRAND


Winemaker of Sassicaia & Punica Wines SEBASTIANO ROSA
with Author Daniel Bellino Zwicke and Roberta Morrel of Morrel WInes
Get Together for a little Wine and Chat at Kobrand Italian Portfolio Tasting
at The Bowery Hotel, New York, New York








Me-AlbertoCHIARLO



Alberto Chiarlo with Author Daniel Bellino-Zwicke
Alberto Chiarlo the proprietor of Michele Chiarlo  Wines 
of Piemonte got together for a tasting of Alberto's latest vintages
of wine, including Barbera Le Orme, Barolo Tortoniano 2010,
Michele Chairlo Barbaresco 2011, Barolo Cerequio 2010,
and Barolo Canubi Michele Chairlo 2007 & 2001 Vintges ..
Daniel said the whole line-up of wines was absolutely Amazing! 
everything was in perfect balance, full of flavor and a joy to drink.


Me-Emelia-NARDI

Emelia Nardi with Daniel Bellino-Zwicke
Tasting some Great Brunello and Rosso di Montalcino




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The 1999 Il PARETO From Nozzole Was ROCKING !!!

I normally don't go crazy for non-native Italian Varietals when drinking Italian Wine. That said, I absolutely loved the 1999 Vintage of Tenuta Nozzole's "Il PARETO" a 100% Cabernet Sauvignon based wine that was amazing. It was full of flavor,perfecting and a absolute Joy to Drink. I loved It!



The WINES From MASI Where Also AMAZING !!!



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Masi Agricola


I loved all of the Amarone 's that Masi was showing at the Italian Portfolio Tasting ..
The were showing Amarone Mazano 2007 which was really nice and heavy on the prune flavors.
The 2007 Amarone Campolongo was awesome as was the Amarone Costera 2009 ..
My favorite Amarone of the day was Seregho Aligheri 2008 which is one of the few wines in the world aged in large Cherry Wood Cask .. The wine was AMAZING !!!




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mrnewyorkny_grandma
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The RAGU BOLOGNESE COOKBOOK














BIG GUNS of ITALIAN WINE
GAIA GAJA

RENZO RASPIACOLLI and

DANIEL BELLINO ZWICKE




At TERLATO TASTING
HARLOW
NEW YORK



 The Biog Guns of New York Italian Wine were out and about yesterday. Two of New York's Top Italian Wine Guys, Renzo Raspiacolli (Wine Director Barbetta) and author Daniel Bellino Zwicke (Wine Director DeGrezia / Writer) were spotted at The Terlato Tasting at Harlow in New York tasting and smoozing with non other than Gaia Gaja (daughter of Angelo Gaja) and other wine luminaries. The good friends and two of America's top Italian Wine Authorities hung out and tasted from table-to-table: Chapoutier, great Bollinger Vintage Chamagne, Nino Franco Prosecco from good friend Primo Franco, IL Poggione Brunello and other wines. The highlight of course being the Gaja Barbaresco Brunello and Barolo offerings of which Gaia Gaja poured for the 2 Bug Wine Dogs personally. Daniel said he especially loved the Gaja Coste Russi 2009 .. Daniel also loved the Bollinger Vintage Champagnes, but was quite disappointed with the Brunello's from Il Poggone of which he said were extremely dissapointing. He said the Il Poggione Brunello's at the tasting were flat, and lacked flavor and overall balance. He stated that he has always loved this producer, and for this reason he was so surprised at the showing of these wines.

Daniel and Renzo then moved on to The Palm Bay tasting at Quality Meats a few blocks away on 58th Street. The two Italian Wine Guys were greeted by some great sparklers from Italy's Premier Sparkling Wine Produce Ferrari. They tasted  Giulio Ferrari Brut 2001,  Perle Brut 1999,  and Perle Nero Brut  2006 .. The two agreed that these wines were all spectacular and quite a treat as they were only expecting to taste the Non-Vintage Wines of Ferrari and not the special vintages.
Daniel and Renzo then moved on to taste with Francesco Mazzie of Mazzei. 

They tasted Mix 36 (100 % Sangiovese) and "Philip" 2008  100% Cabernet Sauvignon and then moved on to the special treat of the table a vertical of Mazzei's famed Super Tuscan "Siepi" 2003  2005  2006 and 2007 vintages. All were outstanding and Daniel said he liked them all, but the 2003 vintage with its concentrated exotic flavors was his fave.

Daniel tasted the wines of Santa Rita (Chile) with owner Cecilia. They chatted about mutual friend Alvaro Espinosa. Daniel liked all the wines from Cecilia and Santa Rita, his favorite being th Carmenere "Pehuen" 2005, but thought the wines were a bit expensive at mid 30's 40's and $50 the bottle for wines from Chile, Daniel said, "They're a hard sell."



































Above :  Tasca D'Almerita and Daniel Bellino Zwicke, Vittorio Fiore with Marilisa Allegrini, and Angela Macullan at Winebow Tasting 2008 Some ot the "Big Guns" of ITALIAN WINE where in Town and at the Winebow Portfolio Tasting on September 16th & 17th. 

First-Off was Vittorio Fiore, one of the Greatest Italian Winemakers of this time or anytime. Vittorio was Show his renowned Super Tuscan Wine "Il Carbonaione" Vittorio produces Il Carbonaione on his beautiful wine estate Podere Poggio Scalette high up in one of Greve's highest vineyards where you can see the whole Chianti Classico wine zone from this vantage point. It is a beautiful sight where I have been fortunate on two occasions to spend time tasting wine with Vittorio and his sons while nibbling on the wonderful homemade Salami and Prosciutto that son and Vineyard Manager Jyuri Fiore makes with the help from great old friend "Dante." Dante is a wonderful old village farmer who knows how to make fantastic Salumi, among other things. He's a absolute gem! 

 Il Carbonaione is made of 100% Sangiovese. The 2004 vintage that Vittorio was pouring at the tasting was absolute perfection, strong but not too concentrated, exhibiting nice Black Cherry and earthiness in ,the mouth. Vittorio says it is one of his best vintage ever, "I agree completely." Marilisa Allegrini (another Heavy Hitter) was on hand as well. Showing all the great Allegrini wines, including; La Grolla, La Poja, and their 2003 Amarone, which as usual is one of the regions top producers of famed Amarone. Giuseppe Tasca d' Almerita was present. Giuseppe and his family make one of Sicily's most famous and renowned wines "Rosso del Conte" Rosso del Conte is mad of 100% Nero d'Avola. This wine along with "Duca Enrico" is the greatest and most prestigious in all of Sicily. When tasted, I had a incredible explosion of Ripe Red Fruit flavors in my mouth. The wine was phenomenal, smooth, silky, and perfectly balance as Rosso del Conte usually is. This is one of Italy most consistently wonderful premium wines. "Always Great!" 

... reported by Daniel Bellino Zwicke




SASSICAIA 2009

WINE of THE YEAR
at 2013 TRE BICCHIERI

also BARUA 100% Carignano 





Lambrusco Grasparossa di Castelvetro
And a Pretty Italian Girl





SEBASTIANO ROSA
Famed Winemaker of SASSICAIA and BURUA
with Author Daniel Bellino-Zwicke



The Big Guns of Italian Wine were out at the annual Tre Bicchieri Tasting held at the Metropolitan Pavilion on West 18th Street yesterday. M. Rallo of Fiarrato was on hand with 3 Glass Winner Rebecca 2010 as was famed wine-maker Sebastiano Rosa who makes a great Sardenian Wine based on 100% Carignan. It's called Barrua and a joint venture with Cantina Santadi and Mr. Rosa. Sebastiano just so happens to be the winemaker of Italy's most prestigious wine "SASSICAIA" which won Red Wine of The Year this year for the 2009 Vintage at the 2013 Tre Bicchieri. Wow, this is the "Best Vintage of Sassicaia" that I've had in the last 10 years. The wine is perfectly balanced, and when a wine is in perfect balance, there's nothing else to say except that "It's as Good as It Gets." Bravo Sebastiano! Sebastiano Rosa is a member of the Incisa Rochetta family who own the famed Tenuta San Guido Estate that makes Sassicaia in Bolgheri on the Tuscan Coast. Sebastiano's cousin (Cujino) Piero Incisa Rochetta, who is usually on hand at the Tre Bicchieri Events was nowhere to be seen today. No matter, I had a nice little chat with the affable Sebastiano before I went on to taste more wine.

More wine yes. And if I was to pick out just two wines on the day that really blew me away, it was the Sassicaia 2009 and a great Barolo from my friend Giuseppe Vjra and his offering of Barolo Cerretta Luigi Baudana 2008. This wine was amazing and a perfect example of what a great and classical Barolo should taste like, with wonderful Earth, Mushroom, and fruit. The wine, if I must use the phrase again, was in perfect balance and a text-book Barolo. So if you know Barolo, you know what I'm talking about, it is a great wine. Basta!
So another Tre Bicchieri in the bag, my 17th, and as usual a great day to drink great italian Wine, but even more so, see and hang-out with a few Wine-Making friends from Italy and fellow New York Italian Wine Guys. A great day.





Giuseppe Vajra
with a Bottle of His
BAROLO CERRETTA LUIGI BUADANA 2008

"Bravo Giuseppe" !!!






Raffaele Cani of SANTADI
with
Antonio D'Ambrosio





MARCO De BARTOLI

Trapani, Sicily
Whose Family The De Bartoli's and Rallo's
Make The World's Greatest Marsala and Other Wines
Like Donnafugata Mille Una Notte (Cousin Antonio Rallo) 
and Ben Rye Passito D' Pantelleria
Marco Holds a Bottle of His Ribecca 






POSITANO The AMALFI COAST

COOKBOOK / TRAVEL GUIDE











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