Showing posts with label Italian Wine. Show all posts
Showing posts with label Italian Wine. Show all posts

Saturday, October 23, 2021

Chianti

 



CHIANTI GALLO NERO

The BLACK ROOSTER



There are eight Chianti zones in Tuscany. The biggest, oldest, and the one that may produce the best wine is the Chianti Classico zone. It is called Classico because of it is the oldest zone of the region and it is in the center of the region.  The Chianti Classico zone, a very large area between Florence and Siena, includes all the territories of the communes of Castellina in Chianti, Gaiole, Greve, and Radda in Chianti and parts of Barberino Val d'Elsa, Castlenuovo Berardegna, Poggibonsi, San Casciano Val di Pesa and Tavarnelle Val di Pesa.

            In 1924, 33 producers get together in Radda in Chianti and founded a consortium to defend and promote Chianti Classico wine and its symbol of origin, the black rooster.

          This symbol has always appeared on the bottles of Chianti Classico produced by consortium members. Not all of the producers of Chianti Classico belonged to the consortium and only members were able to use the black rooster on their bottles. In 2005, however, the black rooster became the emblem of the entire Chianti Classical zone.

            The Chianti Classico Consortium had the words Gallo Nero printed over the head of the rooster on the neck label of all of its bottles. A few years ago the Gallo winery in California sued the Consortium and won the case. The words were removed from the label.

            The black rooster symbol has origins in both the history and legends of Chianti.  It was depicted in a painting by Giorgio Vasari on the ceiling of the Salone del Cinquecento in the Palazzo Vecchio in Florence to indicate the military league of Chianti. There is also the legend of the Black Rooster.  Florence and Siena in the Middle Ages were always fighting each another over land. The leaders of the rival cities decided to have a horse race to determine the boundary lines.  A rider would depart from the capital of each republic and the border would be drawn at the point where the horsemen met. They would set out at dawn by the crowing of a rooster. Siena picked a white rooster and Florence a black rooster. The night before, the black rooster was not fed.  It awoke early and the Florentine rider almost reached the gates of Siena before encountering the other rider.  The rest is history.

            Baron Bettino Ricasoli in the middle of 19 century devised the formula for making Chianti Classico:   Sangiovese with such native varieties as Canaiolo and Colorino.  Two white grapes had to be included, Trebbiano and Malvasia.  It could not be 100% Sangiovese. Many producers back then used the governo method.  Ten percent of the grapes (Canaiolo) were dried and then added to the wine. I believe that there is only one producer today, Querciavalle, that still uses this method.

            Over the years the percentages and the grapes have changed.  Currently, the percentage of Sangiovese is 80% to 100%.  Native varieties such as Canaioio and Colorino or foreign ones including Cabernet Sauvignon and Merlot can be added up to 20%. As of the 2006 vintage, the white grapes are no longer allowed.

            Chianti Classico can be aged in wood, steel tanks or glass lined cement tanks; the normale is aged for one year before it is released. The riserva must be aged at least two years and an additional three months in bottle and have an alcohol content of at least 12.5% before it can be released. The riserva is a wine that can age for a number of years. The riserva  had  a gold circle around the black rooster but that stopped in 2005.





"I LOVE CHIANTI" !!!
























Monday, August 10, 2020

Chianti Brunello Italian Wine

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TUSCAN COUNTRYSIDE

Just Beautiful




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A Scene in TUSCANY



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Toscano

Tuscany

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Girasole

A FIELD of SUNFLOWERS in TUSCANY


mrnewyorkny_grandma

The RAGU BOLOGNESE COOKBOOK

DANNY BOLOGNESE



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A Bridge

Tuscan CountrySide



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Vines of Castel Verrazano

Greve in Chianti



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A CAT & CHIANTI

Castello Verrazzano

Greve, ITALY



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Italian Cookbook Author Daniel Bellino "Z"

with good friend CAVELIERE LUIGI CAPPELLINI

the owner of CASTELLO VERRAZZANO

Greve ITALY



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The CELLARS

CASTELLO VERRAZZANO

"There's a lot of Tasty CHIANTI in those BARRELS" !!!


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Large Slovenian Oak Cask in the Cellars of CASTELLO VERRAZZANO



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My Favorite BRUNELLO of ALL

BRUNELLO Di MONTALCINO FATTORIA Dei BARBI


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In the Cellars of FATTERIA Dei BARBI



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"Drink some Brunello" !!!





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SUNDAY SAUCE

When Italian-Americans Cook

Daniel Bellino-Zwicke

AVAILABLE on AMAZON.com






SATRIALE'SPORK STORE

SOPRANOS








"AZZURI"

The ITALIAN NATIONAL FOOTBALL TEAM










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Sunday, September 22, 2019

Fontodi Flaccianello 2010 Greatest Vintage





FONTODI

FLACCIANELLO 2010

Greatest Vintage Ever ?

HELL YEAH !!!

CLICK HERE to READ ABOUT IT


Flaccianello is a SUPER TUSCAN Wine, made by Giovanni Manetti at his Fontodi Estate in Panzano in Chianti Classico, Italy. 

"I've tasted many vintages of Flaccianello over the years, and this is by far my favorite vintage (2010) ever. This wine is awesome, and oh so tasty. I just love it."

... Best Selling Italian Cookbook / Wine Writer Daniel Bellino Zwicke 

June 14, 2109

On the 2010 vintage of FLACCIANELLO





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Thursday, July 4, 2019

Italian Cocktails in New York





My Don Ciccio Manhattan

DANTE

NYC


I was walking home yesterday after doing a few errands. I was walking from east to west on Bleecker Street in Greenwich Village when just a little over a block from my apartment at Macdougal & Bleecker and normally I would continue west on Bleecker for one block then make a left onto Avenue of The Americas. However I decided to take a slight detour as I wanted to pass Dante NYC (Cocktail Lounge) to see if I spotted any friends there. So I made the left on Macdougal Street heading south. As I approached Dante, I saw someone covering part of his face to under his eyes with a napkin as to hide his face and joke around with me. I got closed and my friend Kresh removed the napkin and revealed his face. He was there with my pal Vince and he started laughing, and saying,"Danny's here. We're complete." I was glad to see them and sat down. They already had a couple Negroni's in front of them. We started chatting and I knew I was in for a good time. Yes of course, as one should be whenever going out for cocktails. We were talking when the waitress came over and asked if I wanted a cocktail as well? "Hell Yeah," I thought to myself, and also was thinking what I wanted t drink, and of course I decided on a Negroni, after all, it was Negroni Time at Dante. And so I ordered one, which between the hours of 4-6, they cost $10 instead of the normal $14 during non-Happy Hour hours. This is good. 

We were all chatting and having a good time when my Negroni arrived at the table, so now I could join in on the drinking and we were having a most wonderful time. Then Kresh's friend Jay came. He ordered a cocktail with flowers in it, and I can't remember he name. 

Well, my three friends that I was at the table with, are all in the wine business selling wine in New York City. My friends Kresh also makes his own wine in Croatia, and sells it to several restaurants and wine bars (Bacari) in Venice, including one of Venice's most wonderful restaurants of all, Al Covo. This is very cool, and Kresh was showing me a video of him actually delivering the wine by boat to Al Covo. Again, "very Cool."

So we were having a good old time at Dante and Kresh and Jay ordered a second drink, so I figured I'd get one as well. M y Negroni was good, but I wanted something different this time around, so I was to thinking what to get. I had seen a Manhattan made with Amaro instead of Sweet Vermouth, and I thought'd like to get one of those, so when the waitress came by, I asked her if she had one of those on the cocktail menu. When I explained the drink to her, she said they din't have that on the menu, but of course the bartender would make one for me, if that's what I wanted. "Cool." So I had to think about what kind of Whiskey to get, and which Amaro I wanted in place of the Sweet Vermouth. I inquired about the Amaro, and she brought me a list of Amari. I wanted to get one I'd never had before and so I chose Don Ciccio. The waitress took my order, and after probably 15 minutes, maybe more, my friends started wondering about my drink. Kresh said, "Where's your drink. It's taking a while." I wasn't worried. Hey they were busy. The drink came, and it was well worth the wait. The presentation was beautiful. My Amaro Manhattan looked great in its cocktail glass, and not just that, but there was a tiny little carafe filled with more of my Manhattan inside, and it was on Ice & Garnished with Luxardo Cherries and an Orange Twist to boot. We all admired the presentation and everyone thought it was just great. And so I took a sip of my cocktail. "Delicious!" I loved my Amaro Manhattan, and thoroughly enjoyed it,

After a while, Kresh brought up, us going for dinner. We talked it over, and decided to go to one of our favorites, and especially our "Red Sauce Club," which is our little group who go out to eat at Old School Italian Restaurants around New York. John's on East 12th Street (Since 1908) is one of our favorites, and we decided to go over there.

Anyway, as usual, we had a great time at Dante. The place is a bit expensive, but we always have a nice time, so, "Ce la Vie."




Daniel Bellino Zwicke







My NEGRONI

At DANTE

NYC

July 2, 2019





AMARO SIREN


DON CICCIO

Atrani







KRESH and  VINCE

DANTE

NYC

2019






MANGIA ITALIANO






HOW to MAKE an AMARO MANHATTAN

Ingredients :

2 ounces RYE WHISKEY (Bulleit, Mitchers, Templeton)

1 Ounce Amaro of Choice (Averna, Lucano, Ramazzotti)

1 Dash of Angosura Bitters

1 Maraschino Cherry

1 Orange Peel (optional)


Fill a cocktail glass with Ice and some water, to cool the glass.

Place ice in a cocktail shaker (half full). 

Add a dash of Angostura Bitters to shaker.

Add the Rye Whiskey and Amaro.

Mix with with you cocktail spoon for i minute.

Discard ice from the cocktail glass. Place a strainer over the cocktail shaker and add the contents to the cocktail glass, minus the ice.

If using a orange peel (optional) add it now.

Serve and enjoy.







MICHTER'S RYE

WHISKEY



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Saturday, November 12, 2016

Super Bowl of Italian Wine






Bottega del Vino

aka Bottega Vini


VERONA, ITALY
One of the oldest and historical Osteria in Verona. Bottega del vinowas founded in 1890 and nowadays is one of the most renowned restaurant in town, especially for the huge wine selection it offers. More than 1500 labels and 40.000 bottles with rarities and exceptionally valuable vintages. A chance to taste and discover not only almost all the local Veronese, but also other Italian and world wines.

Antica Bottega delVino is an illustrious survivor of the hundred osterias that once dotted Verona, meeting places for guilds and corporations. This was where the local dialect poets hung out together with Berto Barbarani, the bard of Verona, joined by journalists from the L'Arena and Gazzettino newspapers. Painters such as Dall’Oca Bianca and Umberto Boccioni came here to down quinti and goti.Antica Bottega del Vino is the only restaurant in Verona to be officially recognised as a “historic establishment” and boasts one of the 10 best restaurant wine cellars in Italy.





Inside The Bottega del Vini


VERONA






The Board at BOTTEGA del VINO



I first went onto the Bottega Vini on a trip I made to Italy in 1995 .. I fell in love with the place immediately. What Italian Wine lover wouldn't, for the Bottega del Vini iw without quetion Italy's single most famous WIne Bar of all. Some have coined it a Shrine to Wine, and I attend to agree. Over the years I've coined a number of terms myself that no one else had ever thought of until I myself, terms like Meatball Parm Mondays and others including one I thought up for the famed Bottega d' Vini of Verona, Italy ... The term I invented pertains to the Bottega Vini for just 5 days of the year. These 5 days are during the great Italian Wine Expostion held every April in Verona which is known as Vinitaly, which happens to be the largets wine exposition in the world incuding the great one they have in Bordeaux. 

Vinitaly for an Italian Wine Freak like me is one of the highlights of the year. I usually go to Veron and the fair the last three days of the event, to see and taste wine at Vinitaly with my many friends who have vineyards all over Italy. Friends like Nadi Zenato (Zenato Amarone), Sebastiano Rosa (winemaker of Sassicaia & Barua), famed wine-maker and owner of Podere Scalette in Greve Mr. Vittorio Fiore, Marchese Ferdinando Frescobaldi, Luigi Cappellini of Castello Verrazzano (Chianti), the Columbini's of Fattori Barbi (Brunello) Raffaela Bologna of Giacomo Bologna (Barbera), The King of Barbaresco my buddy Italo Stupino of Castel Neive and others.

I see all my friends who have vineyards all over Italy, we tatse their wines ; Brunello, Barolo, Chianti and ??? We chi-chat and I make plans with some to visit their vineyards for 5 days after Vinitaly has closed. I wake up, have breakfast, head to the fiar grounds and taste wine for about 6 hours before heading back to my hotel to freshen up, take a shower and a nap for a couple hours before going out for dinner at one of my favorite osteria or trattoria in Verona. We have a splendid meal each night with antipasti, pasta, Amarone, Valpolicella and what-not. After dinner it's off to Bottega Vini which is packed to the gills with Italians, Japanese, New Yorkers and others in the Italian Wine and or restuarant business along with some hardcore Italian Wine Geeks. The place is packed and for a New York Italian Wine Guy (formely Wine DIrector of; Barbetta, Bar Cichetti, and Bar Stuzzuchini) it's pure heaven. After the Italians the second highest number of peoples ahppens to be New York Italian Wine Guys such as myself. These New Yorkers are made up of people who sell wine on either the wholesale level (Wine Distributors and Importers) or the retail level (mostly at Italian Restaurants in NY or wine stores) ... Yes it's great to be in this shrine to Italian Wine in the beautiful little Italian city of Verona during the greatest Italian Wine EVent of all, Vinitaly. We're here at this historical wine bar with our Italian friends who make wine along with our friends and fellow New York Italian Wine Peeps and it's pure Bliss, and thus when describing it one day to a friend who wanted to know a little bit about it, I gave him a description and then just told him that being inside the Bottega Vini during Vinitaly was like the Super Bowl and for Italian Wine Guys it was quite literally The Super Bowl of Wine.





Priming a Grand Burgundy Glass

at Bottega Vini

VERONA

This is the preferred Wine Glass to Drink Amarone

in Verona and its surrounding wine towns











Severino Barzan

longtime owner of Bottega Vini

has sold this famed Osteria 

to a consortium of Amarone producers








The Amarone Families

as They are Called

Who Now Own The Bottega Vini







ALLEGRINI

MASI

SPERI

MUSELLA

TEDESCHI

TOMMASI

VENTURINI

ZENATO







MANGIA ITALIANO



MANGIA ITALIANO !

COMING SOON




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me-gp-motta

Giampaolo Motta (owner La Massa ... Greve)

and Author Daniel Bellino Zwicke at Bottega Vini



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TOMMASI AMARONE

One of The Top Producers


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ZENATO AMARONE





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Author / Italian Wine-Guy DANIEL BELLINO

with NADIA ZENATO



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INSIDE THE BOTTEGA Del VINI



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SUNDAY SAUCE


SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK





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Joe Macari of Macari Vineyards Mattituk, New York

with Giovanni Folnari of Nozzole

Author Daniel Bellino Zwicke

and Anthony Bellino

Vinitaly 2003, Verona, Italy



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The DINING ROOM








VIDEO inside BOTTEGA del VINI




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Tasting at VinItaly

with REAL FRANK



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