Big Dogs Italian Wine New York NYC

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ITALIAN WINE CULTURE NEW YORK

Marchese Lamberto Frescobaldi

with Author Daniel Bellino-Zwicke and Marchese Leonardo Frescobaldi

in NEW YORK

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SASSICAIA Winemaker SEBASTIANO ROSA

with Friends Daniel Bellino-Zwicke and GIOVANNI FOLNARI of NOZZOLE

NEW YORK

 

Marchese Piero Antinor with New York Writer Daniel Bellino-Zwicke

MARCHESE FERDINANDO FRESCOBALDI 

Meets with Author DANIEL BELLINO ZWICKE

 BRUNELLO EVENT 

NEW YORK

2005

 

LUIGI CAPPELLINI  (L) the Propritor of CASTELO VERRAZZANO 

GREVE in CHIANTI

Meeting with Friend and Wine Director of DeGrezia Restorante 

DANIEL BELLINO ZWIKCE 

NEW YORK NY

The Girls of VERRAZZANO

Greve, Italy

In NEW YORK with Their Awesome CHIANTI

Favorite of Friend and author DanielBellino Zwicke

"MY FAVORITE CHIANTI"

CASTELLO VERRAZZANO

GREVE

Count Francesco Muroni Cinzano (R) Propietor of Col D'ORCIA

Meets with DANIEL BELLINO ZWICKE

at DeGrezia Restorante in NEW YORK

Gianpaoulo Motta & Author Daniel Bellino Zwicke

at Bottega del Vino, Verona Italy

Antonio Rallo of Donnafugata

with Author Daniel Bellino-Zwicke

The KING of BARBARESCO

ITALO STUPINO with Author DANIEL BELLINO ZWICKE

CASTELO di NEIVE BARABRESCO "SANTA STEFANO"

GOING to The AMALFI COAST ?

POSITANO The AMALFI COAST

FOOD WINE HOTELS

TRAVEL INFO

STORIES & RECIPES

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Daniel Bellino Zwicke & Nadia Zenato

at WINEBOW Portfolio Tasting NEW YORK

ZENATO AMARONE

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SUNDAY SAUCE

WHEN ITALIAN-AMERICANS COOK

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GIANTS of CHIANT

CONTI SEBASTIANI CAPPONI (L) Villa Calcinaia

And GIOVANNI MANEETI (R) Fontodi

With Daniel Bellino Zwicke

Conti Giuseppe Tasca

TASCA ALMERITA

SICILY

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

RENZO & DANNY

TERLATO TASTING

NEW YORKThe Big 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."

Vittorio Fiore with Marilisa Allegrini

Winebow Tasting

NEW YORK

Cavelieri Luigi Cappelini

Of CASTELLO VERRAZZANO Greve

With Daniel Bellino Zwicke

ANGELA MACULAN

MACULAN WINES

LAKE GARDA, ITALY

SEBASTIANO ROSA

Famed Winemaker of SASSICAIA and BURUA

with Author Daniel Bellino-Zwicke

At  the 2009 TRE BICCHIERI TASTING in NEW YORK

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.

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 !!!

With My Pal VINCE ATTARD

Tre Bicchieri 2022

Daniel Bellino Zwicke

With MARCHESE LAMBERTO FRESCOBALDI

TRE BICCHIERI 

2022

NEW YORK NY

Conti Sebastiano Capponi

With a Novel Written by his Brother

Conti Nicola Capponi

CHIANTI TASTING

NEW YORK 2022

GAI GAJA

TERLATO TASTING

NEW YORK

2012

MARCO De BARTOLI

Trapani, Sicily

RIBECA

Perricone grown in TRAPANI

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

JOBRAND TASTING

The BOWERY HOTEL 2014

Emelia Nardi with Daniel Bellino-Zwicke

Tasting some Great Brunello and Rosso di Montalcino

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.

The BOWERY HOTEL 

NEW YORK 

2014

 

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What is Barolo

 

BAROLO Aging in SLOVENIAN CASK

WHAT is BAROLO

Barolo is made from the Nebbiolo grape, or more precisely, from three sub-varieties of Nebbiolo, whose name recalls the fog (‘nebbia’ in Italian) that often envelopes the hills and valleys where it’s made at the time of the vendemmia.  

Just eleven comuni (towns) are allowed to produce Barolo, all comprised within a small area in the province of Cuneo, to the east of the regional capital of Turin: La Morra, Barolo, Verduno, Castiglione Falletto, Monforte d’Alba, Serralunga, Novello, Roddi, Grinzano Cavour, Diano d’Alba and Cherasco.

While the Nebbiolo grape, which some consider indigenous to Piedmont, has likely existed in the region since the 1st century AD (but ‘only’ explicitly mentioned with this name in 1268), Barolo is a more modern invention; among the figures who played a significant role in its development is none other than Camillo Benso Count of Cavour, known by most for being a statesman and the leading figure in the movement towards Italian unification.

It all happened on the Grinzane estate, a castle surrounded by vineyards less than 100 kilometers from Turin, which once belonged to Cavour’s family. A young Camillo (22 years old) was sent there in 1832 by his father, who wanted to distance him from Turin, in an attempt to control his hot-blooded personality and liberal spirit. Thus, for a while, Cavour shifted his energy and passion from politics to winemaking, determined to make Nebbiolo, which was already being produced on the family’s estate, the best on the market. 

As far as Italian wine regions go, it’s hard to beat Barolo. Crowds are thinner than in Chianti, the food better than in Friuli, the landscape lusher than in Umbria or Sicily. In the heart of Italy’s northwestern Piedmont region — a gastronomic paradise famous for its rich pastas and white truffles that are in season right now — this noble wine region encompasses the town of Barolo and 10 nearby municipalities. In addition to producing the most venerated of Italian wines — the robust, age-worthy Barolo — the region is also a delight to visit, especially in autumn after a trip to the annual truffle festival in the nearby city of Alba. Along winding roads that climb steep hillsides blanketed with neat rows of nebbiolo vines, there’s always an ancient castle up ahead, or a world-famous wine estate, or a storybook hamlet with swoon-worthy views. Just bring an appetite.

In SHORT

1)   Barolo is a wine from the Piedmont region of Italy.

2)   Barolo is made of 100% Nebbiolo grapes, grown in 11 different communes

       south of Alba.

3)   Barolo is a DOCG Wine. Italy's highest rating for native wines.

4)   Barolo must be aged 2 years in wood barrels or cask, and 1 year in bottle before 

        it can be released onto the market.

5)    Barolo is a wine made for aging. It is austere and rich with tannins, which help

         the wine to age for decades if desired.

Nebbiolo is very special. It delivers cherry and strawberry notes that are quite precise and pure. But there are also nuances that really set Nebbiolo apart, especially as it starts to age. These flavors are usually described as rose, tar, porcini and wild herbs like sage. Nebbiolo is a grape that truly enchants in a way that only Pinot Noir can compare.

NEED a ROOM in PIEDMONT

And WORLDWIDE

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BAROLO / BARBARESCO Wine Tour

INFO & BOOKING

PRIVATE TRUFFLE HUNT 

BAROLO WINE TASTING

TOUR INFO & BOOKING

TOUR DESCRIPTION

Italy's Piedmont region is a gastronomic hotspot, and on this private tour, you'll have the opportunity not just to taste but to hunt for one of its most famous culinary products: the truffle.  Go behind-the-scenes and join a truffle hunter and his dog on a walk through the woods in search of these hidden treasures. Depending on the season, this 1-1.5-hour hunt will lead you in search of the White Truffle of Alba (in season from late September to January) or the black Scorzone truffle (in season during the Summer months). Truffle hunting involves walking on paths that can be slippery, muddy, and occasionally steep, so appropriate footwear is strongly recommended.  After the truffle hunt, learn the secrets of Barolo winemaking in a visit to a family-run winery. Sample 4-5 types of Barolo and discover what makes this local wine special.

INQUIRE / RESERVATIONS

BAROLO BOYS

TEE SHIRT

Worlds Best Recipe Ragu Bolognese

 

Homemade Tagliatelle Pasta

With Ragu Bolognese

HOW to MAKE TAGLIATELL PASTA

with RAGU BOLOGNESE

RECIPE

The RAGU BOLOGNESE COOKBOOK

The RAUG BOLOGNESE COOKBOOK

The WORLDS BEST RECIPE

For PASTA BOLOGNESE

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Italian Food in The Movies Recipes

 

"Shove in your Saa - Seeg & Meatballs"

It all started with Pete Clemenza and The Godfather, a movie by Italian-American director

Francis FOrd Coppola. Yes, I guess we can say it started with Francis. It was Francis Ford Coppola who wrote the Screenplay along with the author of the Best Selling Novel - The Godfather, Mr. Mario Puzo, also an Italian-American. Coppola was the co author of The Godfather Screenplay along with Puzo. And it was Coppola who was the films director and decided what would be in the film and what wasn't.

Coppola brilaintly sets the scene of Sonny Corleone meeting with his Capo's and other Corleone Crime Family associates, discussing strtegies of their next moves after Virgil Sollozzo puts out a hit on Sonny's father, Don Vito Corleone (Marlon Brand). The attempted assasination of Vito Corleone fails, and Vito Corleone is still alive, as his son Santino (Sonny) becomes the acting Boss of the Corleone Crime Family. 

As Sonny and his cronies discuss what to do, sitting around eating Chinese Food, his Capo, Peter Clemenza is making a pot of Italian Sunday Sauce Gravy with Sausages & Meatballs. Sonny's younger brother Michael (Al Pacino) is in the room as well. He gets a call from his girlfriend Dianne, who ask Michael if she loves him. Michael doesn't say it, but Clemenza being the smart old guy that he is, knows what has been said, and says, "Why don't you tell that nice girl you Love her. I Love you with all of my Heart. If I don't again soon, I'ma gonna Die" Clemenza chuckles.

Clemenza continues cooking his Sauce, then says to Michael, "Come over here kid. Learn something. You never know when you're gonna to cook for 20 guys someday?  You see? You start out with a little oil. Then you fry some Garlic. Then you throw in some Tomatoes, some Tomato Paste, you fry it up. You make sure it doesn't stick. You get it to a boil. You shove in all your Sausage, and your Meatballs. Add a little bit of wine. And a little sugar, and that's my trick."

Yes, Clemenza making Sunday Sauce and Meatballs was a favorite scene which just about everyone recalls and talks about, and for good reasons. It's a great scene. But let us not forget some other scenes that included Italian food. At Connie Corleone's Wedding, we have a Corleone associate throwing a Gabagool Sandwich to Paulie (watch the video below).

Also, let's not forget Sonny tearing off a piece of Italian Bread, dipping it into the Sauce that Sonny's mother has simmering on the stove. Then Sonny eats it. There are a couple scenes when the the wole Corleone Family is eating at the table. There's the scene when Connie has cooked a meal for herself and her husband Carlo. One of Carlo's girlfriends (Goomada) calls up asking for Carlo. Connie picks up the phone, then her and Carlo start fighting.

Another memorable scene that involved Italian Food was the meeting between Michael, Virgil Sollozzo, and Captain McCluskey at Louie's Italian Restaurant in the Bronx. The three of them are sitting around the table when McCluskey asked Sollozzo, "How the Italian Food in this Restaurant?"

Sollozzo replies, "Get the Veal. It's the best in the City"

Michael Corleone goes into the bathroom, and gets the gun that is planted for him inside the bathroom, above the toilet. Michael comes back out into the dining room and shoots and kills both Sollozzo and Captain McCluskey. The calmly drops the gun, and walks out of the restaurant.

MAKING SAUCE

CLEMENZA Shows MICHAEL How to Make SUNDAY SAUCE

ITALIAN GRAVY

Recipe

BIG NIGHT

In the annals of Italian Food in movies, Stanley Tucci's Big Night is way up near the top. Some would probably put it on the top of their list. Yes when it comes to Italian Food in movies, Big Night is a heavyweight. The movie centers around two brothers from Italy, in their Italian Restaurant on the Jersey Shore, Louis Prima, and a monumental dish of Southern Italy, known as a Timpano (aka Timballo). 

The brothers restaurant is not doing that well financially. The food is very good, but this is the 1950s, and the locals don't get Chef Primo's authentic Italian Food. When a fellow (rival) restaurant owner tells brothers Scondo (Stanley Tucci) and Primo that he knows the famous Sicilian-American singer Louis Prima, and that he is going to get him to come to the brothers restaurant, this get the ball rolling on a very special dinner hosted by the brothers, featuring Chef Primo's wonderful food, and the centerpiece of the meal, The Timpano, a luxurious dish made of baked maccheroni, meats, sauce, and cheeses stuffed into a dough shell that's baked in a pan called a "Timpano" by which the dish gets his name. 

The movie stars Stanley Tucci as Secondo, Tony Shaloub as Primo, Secondo's brother, Isabella Rossellini as Gabriella, with Minnie Driver, and Marc Anthony as the busboy.

The wonderful music, fine cast, and the scenes preparing the Timapno and other dishes is superb, and it's these scenes that captivated audiences, and inspired to make their very own Big Night Style Italian Dinner Parties. The rest is history, and people still talk about Big Night, the Timpano, and wonderful Italian Dinner.

The TIMPANO

Stanley Tucci, Marc Anthony, & Tony Shaloub

BIG NIGHT

recipe

Goodfellas

Johnny (Frank Pelligrino Sr,) & Vinny (Charlie Scorsese)

DINNER in PRISON

GOODFELLAS

There are several Italian Food scenes in Martin Scorsese's Goodfellas, a true life story of factions of the New York Mafia members and associates, based on Nick Pellegi's book Wiseguy. Of course the most famous food scene is when Henry (Ray Liotta) is in Prison with Vinny (Charlie Scorsese), Johnny Dio, and "Big Paulie" (Paul Sorvino). Viiny is making the Sunday Sauce Italian Gravy with Meatballs and Pork Neck, as Johnny Dio cooks up some Steaks. The scene is quite memorable, and people talk about it all the time, especially the way Paul Sorvino shaves the Garlic "Ravor Thin" with a ravor, and Big Paulie telling Vinny, "Vinny don't put too many Onions in the Sauce." You gotta just Love it?

The scene with Henry making Veal Scallopine and his brother stirring "The Sauce" is memorable as well. 

So if you Love Movies, Italian Food, and Italian Food in movies, there's a good chance you already know these films and the Food Scenes in them, and if you're like me, you talk about them, and watch the movies over and over again. When you've got something good, you stick with it. And that's The Godfather, Coppola and Pacino, Clemenza and his Sauce. Big Night Stanley Tucci and The Timpano, and Marty Scorsese's Goodfellas, Robert DeNiro, The Prison Sauce, and the main character Henry Hill, and the late great Ray Liotta, who turned in such a great performance, he was even better than DeNiro. "Yes he was."

Watch the movies, enjoy, make a Sunday Sauce, and listen to Sinatra. What's better than that?

GOODFELLAS

PRISON DINNER

GOODFELLAS  "PRISON SAUCE" Recipe

JOHNNY DIO'S STEAK  -  Recipe

by Daniel Bellino Zwicke

SUNDAY SAUCE alla CLEMENZA

all PACINO

From The GODFATHER

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"MAKE a BIG NIGHT TIMPANO"

NONNA BELLINO'S COOKBOOK

RECIPES FROM MY SICILIAN NONNA

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Note :  Timpano is also known as TIMBALLO in most parts 

of Southern Italy, and there are numerous variations, and recipes,

like the one in Grandma Bellino's Cookbook. 

iL TIMPANO

"BIG NIGHT"

CARLO & CONNIE FIGHT

Connie :  "Why don't you bring your WHORE home for dinner" ?

CLEMENZA'S

GODFATHER SUNDAY SAUCE APRON

Etsy

Paulie's Friend throws him a Gabagool Sandwich

"Hey Paulie! I got some Gabagool" !!!

At Connie Corleone's Wedding

Paulie's friend (Mobster) has a couple GABAGOOL (Capicola) Sandwiches

and throws one to Paulie, who says,  "Hey you Stupid Jerk" !

Watch this at Second 00.48 on the video clip.

"Don't Overcook it."

"You Overcook it, it Defeats its Own Purpose"

Robert DeNiro

RAGING BULL

PS  "And Let Us Not Forget RAGING BULL and the Steak Scene"

"It's Like a Piece of CHARCOAL"

"BRING IT OVER" !!!

"YOU WANT YOUR STEAK" !!!!

JAKE'S STEAK  Recipe

"I LOVE GABAGOOL"

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SATRIALE'S PORK STORE

GROCERY BAG

Tote Bag

Pino Makes a Panino Italian Sandwich

 

PINO

MAKING MY PANINO

DELICIOUS CAPRI GROCERIA

CAPRI

Pino Makes My Panino

ITALIAN SANDWICH for The BEACH

CAPRI

POSITANO The AMALFI COAST

TRAVEL GUIDE / COOKBOOK

PIZZA PASTA SANDWICHES

RECIPES STORIES INFO

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I Discover Puglian Whites

 

Locorotondo

Apulia

Locorotondo

Puglia

In May of 2022 I took was taking my first vacation since the beginning of the Cioid 19 pandemic. Due to Covid19, the last time I was in Italy was the Spring of 2019, when I went to Positano, Ischia, Naples, Capri, and Salerno. This was my first trip in almost 3 years, and I was ready. When my cousin Tony told me he was going to Puglia with his wife Debbie, I asked if he wouldn't mind if I went along with them. Tony told me, "Of course. You're always welcome." And so I was set. 

We had to go to Salerno for a couple days first, to take care of some family business. Tony and Debbie already had their plane tickets, so I was to meet them in Salerno, on May 5th. We were going to Puglia, but naturally we would enjoy the food and wine in Salerno and on the Amalfi Coast for two days first. And we did. We ate at a few of our regular spots. After I arrive and checked into the Hotel Plaza in Salerno, Tony & Debbie were at the bar across from my hotel and they told me to meet them there. I went outside and they already were drinking a couple Aperol Spritz. Tony asked if I wanted one? Of course. My Aperol Spritz came. Debbie was saying how good they were, and we all concurred. We had many more Spritz's on the trip and they were all judged against the one in the bar by the Hotel Plaza. We already knew we were going to have lunch at our favorite place in Salerno, at L'Archetto Pizzeria Ristorante, to get some tasty Pizza made by Gerardo, our favorite Pizzaiolo in all of Southern Italy, Gerardo is the best. I guess I should cut this short, as I'm supposed to be talking about the White Wines of Puglia. So I will. In a nutshell, we had Pizza and Insalta Frutta di Mare at L'Archetto, we had dinner at La Spagnola, and a great lunch the next day at Lo Smeraldo, our favorite restaurant in the town of Amalfi, (they make great Pizza too). We had a nice bottle of Biancolella that Tony really loved, and then we bought a couple bottles at a wine shop in town. Anyway, we drank Biancolella, Falanghina, and several Aperol Spritz's each those two days in Salerno, and on Saturday May 7, 2022, we got in the car and headed to Bari (Puglia).

We make it to Bari a few hours later. We settle in at the Hotel Hi, and then head over to Barivecchia. We walk around a bit, then bop into a wine bar for some Aperol Spritz's and a little lite afternoon lunch. We walked around, then went back to the hotel, and we decided to have dinner at the hotel that evening.  

The next day we head down to Lecce. We walk around, go to the Cathedrale, check everything out, then pick out a nice little trattoria for lunch. 

Verdecca is a white grape grown almost exclusively in Puglia but is slowly falling out of favor in the wine world.  It is a very neutral flavored grape and historically was most commonly used in vermouth production. Now it is typically found in blends. But don’t count Verdeca out! It’s very easy drinking and refreshing with notes of citrus, pineapple, and Bergamot.

Color is straw yellow with a touch of green.  It has a clean minerality that’s almost flinty, with herbal and citrus notes.  Due to acidity, drink young.

Bombino Bianco

Bombino Bianco is an easy growing, resistant grape varietal with high yields.  Though typically blended with red grapes or used in sparkling wines, Bombino Bianco can be found in still wines on its own.  Unlike many wine varieties, it is also used to make raisins.

Wine Profile: Color is lemon yellow with hints of pale green.  This is a very neutral and subtle grape that can sometimes express soft citrus fruit and floral notes with touches of minerality.

Greco Bianco

This grape reportedly has Greek origins and has an incredibly long history of over 2500 years.  It is genetically similar to the variety Asprinio. The late maturing Greco Bianco is almost always used in a blend with other Apulian varieties, though a passito dessert wine called Greco di Bianco can also be made in Calabria.

FALANGHINA

Of Greek origins, Falanghina arrived in Italy through the landings of the Greeks on the shores of the Gargano, then it spread and affirmed in Campania region too.

LOCOROTONDO  DOC

The town produces a white Denominazione di origine controllata (DOC) Italian wine that can be made in a still or sparkling Spumante style. The DOC includes 1,650 hectares of vineyards. All grapes destined for DOC wine production must be harvested to a yield no greater than 13 tons per hectare. The wine is made predominantly (50-65%) from Verdeca and Bianco d'Alessano which can make up 45-50% of the blend. Additional grapes are permitted up to a maximum of 5% including Bombino bianco, Fiano and Malvasia Toscana. The finished wine must attain a minimum alcohol level of 11% in order to be labelled with the Locorotondo DOC designation.

Founded in 1665 by the Spanish Duke Oronzo, Earl of Lemos, in the Italian region of Puglia, Leone de Castris has been exporting wine since the beginning of the 19th century. The wines are the product of culture, innovation and a centuries-old tradition of dedication and passion. Leone de Castris’ entire range of wines has won awards and received prestigious recognition from all over the world. Their products are present not only in European markets, but also in the USA, Canada, Brazil, Australia, Singapore, Japan, Hong Kong, and more. Located close to the winery is Leone de Castris’ high-end restaurant and hotel, Villa Donna Lisa, where they host travelers, foreign delegations and Italians wishing to visit the winery. For centuries Leone de Castris has worked only in Puglia, producing only Apulian products. While some may view this as a limitation, for Leone de Castris, it is a specialty to be proud of. Their mission is to make the highest-quality products possible in the land where they were born and raised. Leone de Castris’ Five Roses Rosato was first produced in 1943. It was the first rosé bottled in Italy and the first to be sold in the U.S. For several generations, each de Castris had five children, hence the name, Five Roses. Along with their famous rosé, the winery produces a wide range of red and white DOC wines (Salice Salentino, Primitivo di Manduria) and interesting IGT Salento and Puglia wines.

A SHORT GUIDE to LOCOROTONDO - Click Here