Fall Wine Dinners, Clearance Sale

The Vino staff is very pleased to announce our new “Meet the Winemaker” Dinner and Tasting Series.

The current schedule includes:

A tasting and dinner with one of Italy’s leading women winemakers
Filena Ruppi, Tenuta del Portale (Basilicata)
Monday, September 25
(details to be announced)

Produttori del Barbaresco: Old Vintages
A Vertical Tasting and Dinner moderated by Charles Scicolone, Wine Director, I Trulli and Vino
Tuesday, October 24
(details to be announced)

A Night in Sant’Angelo in Colle: Old Vintages of Brunello di Montalcino
Fabrizio Bindocci, Winemaker, Il Poggione (Toscana)
Tuesday, November 7
(details to be announced)

Damaged Label Clearance Sale
25% off select bottles

This Thursday and Friday from 5:30-7:30 Vino will be holding a clearance sale of label-damaged bottles, 25% off every bottle.

The lot consists of over 100 wines, including gems like:
Duca Enrico
Vintage Tunina
Radikon
Bovio
Abbona
and many others.

N.B.: There is one bottle of each wine. First come first serve, no returns or exchanges.

New Wines Added to Vinositeshop.com

Our new e-commerce site www.vinositeshop.com is now live and we’ve already added a number of new wines, including the wines featured in this week’s tasting (see below).

For Manhattan customers, delivery is free for orders over $100 ($5 for orders under $100) and expedited shipping is available for outer-borough and out-of-state orders.

* * *

Labor Day Barbecue Wines

This Thursday and Friday, August 31-September 1, 5:30-7:30 p.m.

Bianco di Jacopo 2004 Ronco del Gnemiz
(click here to order)

Bianco di Jacopo (“Jacopo’s White Wine”) by Ronco del Gnemiz is named after owner Serena Palazzolo’s eleven-year-old son (pictured right). “The vines we use for this wine are roughly as old as my son, so we decided to name it after him,” she told us. Bianco di Jacopo is made primarily from Chardonnay grapes, with the addition of smaller amounts of Pinot Grigio. Well received by the American wine press, this “Super White” from Friuli is rich and well-structured. Limited availability.

Rosato 2005 Conti Zecca
(click here to order)

The Cantalupi Rosato from Conti Zecca is made from a blend of Negroamaro, Puglia’s top red grape, and Malvasia Nera, the “red” expression of the Malvasia grape variety, which is cultivated throughout Italy as a red and white grape. The rosé color is obtained by limiting the wine’s contact with the grape skins during maceration.

Grignolino 2005 Cascina del Frate
(click here to order)

Cascina del Frate’s Grignolino d’Asti is a true wineamker’s wine. Enologist Antonio Gozzelino is one of Asti’s most sought-after consultants and his Cascina del Frate is where he makes his own wines. Virtually unknown outside of Piemonte, Grignolino is a red grape that makes for a rich, moderately tannic wine. It is often blended with Barbera and Freisa (varities that have relatively little tannin). Antonio’s 100% Grignolino is a full-bodied wine, perfect for serving with grilled meats.

Le More 2004 Castelluccio
(click here to order)

The fruit for this classic expression of Sangiovese di Romagna is sourced from two estate-owned vineyard sites. Named “Le More” or “the blackberries,” the wine shows the characteristic fruitiness of Sangiovese grown in Romagna, a land known for its rich foods and intense flavors.

Goj 2004 Cascina Castle’t
(click here to order)

Cascina Castle’t is an organic-farming winery whose painted bottles are as vibrant and intriguing as the wines it produces. The word goj means “the joy of the moment” in Piedmontese dialect (from the Latin gaudium or “enjoyment”). The winemaker intends this fresh, slightly sparkling Barbera d’Asti to be opened in joyful moments of celebration (hence the name).

* * *

Wine Opinion: Can One Wear Rosato After Labor Day?

As the end of summer approaches and the sun starts to set earlier in the sky and Labor Day is upon us, real men (and women) turn their attention to barbecues. I, for one, love the outdoor grill and everything that can be made on it. However, when it comes to cooking, the only thing I do is pizza. The only thing I cook on the grill is pizza. I leave it for the rest of the world to make those delicious dishes with their extraordinary sauces, for which they all have a secret ingredient.

I love almost everything on the grill. Many years ago, I was at a barbecue party in the country outside of Roma where they had grilled quail, lamb, sausages, and a Roman specialty, pajata, which is the small intestines of milk-fed veal. Usually, you eat pajata in a tomato sauce served over rigatoni. But it also served grilled, although it is very hard to find in restaurants. The hosts of the party served it with bread that has been toasted over the grill and lightly drizzled with olive oil: the grilled pajata was so delicate that it melted on the hot bread and in your mouth.

More recently, Michele and I were guests at the home of a good friend in Sag Harbor. He served us skewers of lamb alternated with thick pieces of crusty bread and cubed pancetta. This was wonderful and the bread and the lamb picked up the flavor from the pancetta.

Another time, we rented a house in a small hamlet called Bottai outside of Florence. The owner’s house was also on the property and one Sunday he invited us over for a barbeque. It was on that occasion that I had the best bruschetta I’d ever eaten. While there are many imitations, the true bruschetta, or fett’unta, “the anointed slice [of bread]” as it is called in Toscana, consists of simplicity itself: a grilled piece of stale salt-less Tuscan bread, rubbed with fresh garlic, and then anointed with bitter, green Tuscan olive oil. And what goes best with a dish like this? Sangiovese, you say? You are right. That’s why I chose the 100% Sangiovese di Romagna for this week’s tasting.

In Sicilia they don’t celebrate Labor Day but they do grill calamari and octopus, which is one of my favorite forms of seafood. As you know, I will drink red wine with almost anything but in this case, these two foods cry out for white wine. There no red wine that would work here. In my opinion, if you match these two foods with red wine, you will get an undesirable metallic taste. The way to eat seafood is right off the grill, all by itself, nothing on it but a little salt, lemon, and olive oil, served with a structured white wine like the Bianco di Jacopo.

This Labor Day, I plan on opening some bottles of Grignolino. The weather will hopefully be hot and sunny and I don’t want to drink wines that are too heavy or too high in alcohol. In my opinion, Grignolino is one of those perfect barbecue wines because it goes with many different grilled foods. It’s not too dense, the alcohol is not too high, and it’s easy to drink.

When choosing wines for a barbeque, you need great food wines, with not too much tannin and good acidity, especially because summer grills tend to be spicy and intensely flavored.

And of course, what summer barbecue would be complete without a glass or two of rosato. The Conti Zecca rosato is perfect: made from Negroamaro and Malvasia Nera, it’s got a lot of character but is always light and refreshing, not too high in alcohol.

The fashionable among us, of course, would not be caught dead drinking rosato after Labor Day, but I, for one, like to drink it all year round if it goes with the food that I am eating.
–Charles Scicolone, Wine Director, I Trulli and Vino

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