The NEW YORK ITALIAN FOOD & WINE GUY Blog is dedicated to many things, but mainly to three very GREAT ONES being NEW YORK, ITALIAN FOOD, and ITALIAN WINE. What's greater than these?
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,
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.
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.
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.
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.
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?