We were thrilled to see Vino mentioned in The New York Times T Style Magazine as one of a handful of wine shops around the city that offer a wedding registry.
For the wine lover and soon-to-be newlywed, there’s no comparison to a particularly stunning vintage or a great starter cellar (especially if we’re talking toasters and salad servers). Nicole Serle is our resident registry consultant and she’s more than happy to help you figure out what you’ll want to drink to celebrate your nuptials and what you’ll want to put away for future anniversaries.
To find out more or to start your wedding registry, write to email@example.com.
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There are still a couple places left in Italian Wine 101a: Northern Italy on May 16. Our popular introductory Italian wine classes with Robert Scibelli DWS are a great way to get acquainted with the wine traditions and grape varieties of the boot, so register today by emailing firstname.lastname@example.org.
Barolo, the Wine of Kings, the King of Wines
Wednesday, May 23, $105.00
Left: Barolo seminar instructor Jim Hutchinson MA, DWS discusses a bottling of 100% Colorino on a recent trip to Chianti.
Operations Manager and Langhe expert Jim Hutchinson pours 10 wines highlighting the varied terroirs and aging potential of Barolo.
Jim’s knowledge of the “king of wines” comes directly from the source: he lived and worked for more than a year in Piemonte where he cooked professionally and made wine (from harvest to bottling) with one of Vinoteca’s favorite winemakers Sandro Barosi (some of you may remember Jim’s excellent blog from a few years ago: “Our Man in Piemonte”). In his seminar, Jim discusses the mosaic of Langhe crus, their different expressions, and some of the fundamental differences in “modern” vs. “traditional” winemaking styles.
A key element in understanding the terroirs of Barolo is the east-west division of the appellation. The road that connects the towns of Alba and Barolo divides the Barolo DOCG into what is commonly referred to as the Tortonian subzone to the west — the townships of Barolo and La Morra — and the Helvetian subzone to the east — townships of Serralunga, Castiglione Falletto, and Monforte (the terms Tortonian and Helvetian refer to the prehistoric geological eras when the subsoil was formed). The wines made from fruit grown in the east subzone tend to be more tannic and better suited to aging, while the wines from west are softer and tend to mature more quickly. Within each of these subzones, each cru (“growth” or “growing site”) adds new variables to the mix depending on exposure, altitude, and microclimate.
Jim holds an MA in Food Science from NYU and DWS from the International Wine Center. No member of the Vinoteca staff has had more direct experience with these wines than Jim: his seminar offers an extraordinary sampling of 10 Barolos, some made from crus, others carefully blended by master producers from select vineyards.
This class is a must for any collector of Barolo — veteran and neophyte alike.
Limited seating available. Reservations are given on a “first come, first served” basis.
To register, please send an email to email@example.com.