Thursday, March 8, 2018
Wednesday, March 7, 2018
Tuesday, March 6, 2018
BAROLO SERRALUNGA FONTANAFREDDA
G. GRASSO of ELIO GRASSO
with AUTHOR DANIEL BELLINO ZWICKE.
Daniel Bellino Zwicke
with Old Friend LUCIANO CASTELUCCIO.
MEMORIES of ITALIAN FOOD.
CASTELLO di NEIVE
Sunday, March 4, 2018
TRE BICHIERRI NEW YORK
with His Family's
SUPER WINE !!!
And One of The Greatest Wine Wines Ever !!!
Me and My Buddy Antonio (L).
"My Favorite Barbaresco"
"BELLINO & STUPINO"
The "KING of BARBARESCO" ITALO STUPINO
with AUTHOR DANIEL BELLINO-ZWICKESince I first became friends with the great Italo Stupino of Castello Di Neive and drank his wonderful wines, Italo's Barbaresco became my single favorite of the category. Italo's Barbaresco can "Blow Gaja's Out of The Water" though they are not nearly as well known, and by no means no where near as "Expensive" (Obscenely SO), just great Barbaresco , as was this years Gamberro Rosso Tre Bicchieri Winner, BARBARESCO CASTELLO Di NEIVE "SANTA STEFANO" RESERVA 2012 , it was outstanding. .
BAROLO PAOLO MANZONE.
ZENATO AMARONE 2011 RESERVA was KICK ASS GOOD !!!The ZENATO AMARONE RESERVA 2011 was a stunning wine, and one of my top 3 Favorites of the whole show. This Amarone was perfectly in-balance and full in flavor, with inviting dark ripe fruit flavors with touches of dry figs and other robust flavors. Zenato always produces one of the World's Great Amarone wines, and this year was no eexception. As, I've said, the VINTAGE TUNINA from Silvio Jermann was my favorite wine of the day, it was absolutely wonderful. The wine was full in my mouth with all kinds of tasty tropical fruit in the mouth and lots of appealing flavors I can't even explain, just to say that, "It tasted so Dam Good," and I just Loved it. Simple as that. Brilliant straw yellow in color, with golden reflections. Intense, ample, very elegant and persistent, with scents of honey and country flowers. On the palate it is dry, mellow, well balanced, with extraordinary persistance thanks to full body.
Notes on JERMANN "VINTAGE TUNINA" :
The first tests of the field blend date back to the 1973 harvest, and the first vintage put on sale under this name and label was the 1975 harvest. For this particular grape blend, a selection is made of the best grapes which are gathered late, around two weeks after the normal harvest, on a surface of around 16 hectares of vineyard cultivated on Ronco del Fortino. The training system forms used are guyot-cappuccina, with 6000-7000 vines per hectare and with a yield of 40–60 quintals. The name, Tunina, refers to the old owner of the land on which the original vineyard is located and it is dedicated to Casanova’s poorest lover, who was a governess in Venice and who was also known by the diminutive “Tunina” (Antonia). As early as 1976 Luigi Veronelli called it “the Mennea of Italian wines” (Pietro Mennea was an athlete who competed in the 1976 Olympics in Montreal), and then it won wine of the year (1997 vintage) from Gambero Rosso and the Wine Oscar for the 1998 vintage from the A.I.S. (Associazione Italiana Sommelier). To conclude, we quote from an article by Cesare Pillon which appeared in “Civiltà del Bere” (October 2000). “…but exceptional the Vintage Tunina is, and for many other reasons. No-one until now has ever realised it, but it is the most extraordinary meditation wine in existence. Not in the passive sense (wine to drink while meditating), but in the active sense: it is a wine that makes you meditate…”
Saturday, March 3, 2018
4 Cloves of Garlic, peeled and minced
1/2 teaspoon Red Pepper Flakes
1/3 cup Italian Olive Oil
1 pound imported Italian Spaghetti
5 tablespoons chopped fresh Parsley (Optional)
Bring 6 Quarts of salted water to the boil and add spaghetti.
Add Olive Oil and the minced Garlic to a large saute pan and cook on low heat for 2 minutes. Add Red Pepper and cook just until the garlic starts to brown.
Cook the Spaghetti according to directions on package.
Once finished cooking remove from the heat and drain spaghetti in a colander, leaving about 4 tablespoons of the cooking water behind in the pot the spaghetti cooked in.
Add the spaghetti back to the pot it cooked in and add the garlic and olive oil. Mix all together.
Serve with or without grated Parmigiano or Pecorino Romano on side.