Some Great News in the World of Italian-America, Sunday Sauce, and Meatballs, and for Italian
New York's who Love nothing better than a "Big Pot of Sunday Sauce." Daniel Bellino's latest book
"SUNDAY SAUCE" - SAUSAGE MEATBALLS & FAZOOL was just released today on AMAZON KINDLE and is available for Kindle iPhone iPad and Android Devices.
"Sunday Sauce" is filled with wonderful Stories and recipes of Meatballs, Tomato Sauce, Sausages, Brociola, "Pasta FAZOOL" and yes the beloved Sunday Sauce, aka "Gravy" and all of Italian America's favorite foods. This book is a great little read and sure to make Italian-Americans, or anyone for that matter quite happy.
Check out Sunday Sauce - Sausage Meatballs & Fazool, read it, Savor It, Cook and Mangia.
Sunday Sauce is sure to please.
Joe Coppezetti
Thursday, October 18, 2012
Sunday, October 14, 2012
BAR CICHETTI AMERICA'S 1st VENETIAN WINE BAR
BAR CICHETTI
There was a guy named Daniel who took a trip in 1995 to Explore, seek-out, and Study the BACARI (Venetian Wine Bars) of the Magical City ofVENICE, Italy. He had read a article in the New York Times about these treasures of the Enchanted City of the Adriatic, "La Serinisima"Venice, "or as the Italians say VENENZIA."
Daniel was quite intrigued by this little article. It was only 1 page long, but it was magical, and it sparked Daniel's interest enough that he decided he would go to Venice, an Exploritory Trip by which he in a weeks time would go to as many Bacari as he possibly could, eating Lunch, inbetween Lunch, Dinner and all through each and every night of the week. he tried as much CICHETTI (Venetian Tapas-Like little plates of all sorts of Venetian Specialty Foods.
Daniel ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Venenzian, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands (Mouth) on.Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"
When Daniel was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!
Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular).Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST" Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" the BACARO (FIRST VENETIAN WINE BAR) "EVER in the United STATES.
Daniel and Tom created a BEAUTIFUL BACARO/ TRATTORIA, with special Imported Venetian Fabric for the banquettes, wainscotting, a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.
Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director andExcecutive Chef. Daniel's food was incrediable.His CAPONATA was the best in town, his Paparadelle with Duck Ragu was justifiably Famous, and as theJournal of Italian Food and Wine stated, hisBolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cusine, gaining positive reveiws from "The New York Times"New York Magazine, Crains, TimeOut New York,Wine and Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, BRAZIL.
Robert Roma 2009
Daniel was quite intrigued by this little article. It was only 1 page long, but it was magical, and it sparked Daniel's interest enough that he decided he would go to Venice, an Exploritory Trip by which he in a weeks time would go to as many Bacari as he possibly could, eating Lunch, inbetween Lunch, Dinner and all through each and every night of the week. he tried as much CICHETTI (Venetian Tapas-Like little plates of all sorts of Venetian Specialty Foods.
Daniel ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Venenzian, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands (Mouth) on.Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"
When Daniel was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!
Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular).Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST" Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" the BACARO (FIRST VENETIAN WINE BAR) "EVER in the United STATES.
Daniel and Tom created a BEAUTIFUL BACARO/ TRATTORIA, with special Imported Venetian Fabric for the banquettes, wainscotting, a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.
Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director andExcecutive Chef. Daniel's food was incrediable.His CAPONATA was the best in town, his Paparadelle with Duck Ragu was justifiably Famous, and as theJournal of Italian Food and Wine stated, hisBolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cusine, gaining positive reveiws from "The New York Times"New York Magazine, Crains, TimeOut New York,Wine and Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, BRAZIL.
Robert Roma 2009
SUNDAY SAUCE CLEMENZA STYLE
Hey, come over here, kid, learn something. You never know, you might have to cook for twenty guys someday. You see, you start out with a little bit of oil. Then you fry some garlic. Then you throw in some tomatoes, tomato paste, you fry it; ya make sure it doesn't stick. You get it to a boil; you shove in all your sausage and your meatballs; heh?... And a little bit o' wine. An' a little bit o' sugar, and that's my trick.
-Clemenza teaching Michael to cook. The Godfather, Part I.
Clemenza (Richard Castellano) teaching Michael (Al Pacino) how to cook his
SUNDAY SAUCE alla Clemenza's. The Godfather, Part I.
RECIPE for SUNDAY SAUCE alla CLEMENZA can be Found in
Daniel Bellino's new book "La TAVOLA" ITALIAN-AMERICAN
ADVENTURES of THE TABLE
Filled with wonderful stories and Recipes of "SUNDAY SAUCE" Meatballs, Sausage and Peppers, Sugo di Pomodoro, Italian Wedding Soup (served at Connie Corleone's Wedding) and more ...
Thursday, July 19, 2012
In NEW YORK REGULAR COFFEE is KING
My Morning Coffee. Couldn't live without it. Get's me goin, hundreds of Millions a day. each and every day. You just gotta have that cup of Joe. For most Americans, they drink it at home, though millions get it out, on the go, at the office, or if your lucky, you'll sit down and enjoy it leisurely at your local cafe, the way I like mine, and I don't mean at Starbucks which I only do in a pinch when there's no better alternative. To me and millions others, Starbucks is too commercial, it's the "Bottom of the Barrel" and akin to McDonald's of the Coffee World.
I Love my morning Coffee, the Coffee itself, but it's not just the coffee, it going to the cafe, chit-chatting with the counter girls, maybe bumping into a friend or two, or having a conversation with a cafe regular like me.
I'm happy to get my Coffee, jump onto my Laptop, read the News, my emails, Surf, do a bit of writing, Or a lot!
And that first sip, it Taste so Good. I just Love it, "warm and Comforting" that Morning Coffee is. Don't you just Love it? I do! How many Millions do? Americans, Italians, the French, Swedes, an-on-and-on, 1 Billion people every day, Two or Three, who knows. OK, I just did a little research (I wouldn't have been able to do this Pre-Internet Days). OK, about 150 Million Americans drink about 225,000,000 cups of coffee every day. Worldwide about 1.5 Billion people drink about 4.8 Billion cups of Coffee a day. That's a lot of friggin coffee. In the United States alone we drink about 480 million cups a day, almost a 1/2 billion cups of Coffee consumed a day in the U.S. or almost 3 1/2 Billion cups of coffee a week, tallying up to about 172 Billion Cups of Coffee a year in the United States of America. Wow!
In Italy, your morning Coffee could be either an Espresso or Cappuccino, but after 1130 A.M. Italians no longer would drink Cappuccino or Caffe Latte any longer in the day, and they laugh at Americans who order a Cappuccino in a restaurant after Dinner.
For me, my morning Coffee has just gotta be a regular. Nothing else will do. Well maybe an occasional Cappuccino which was my morning coffee for years at what used to be my favorite Caffee for a couple decades, Caffe Dante. I Loved my Cappuccino, but many a time, I sat there in Caffe Dante wishing I had a Regular Cup of Joe. The cappuccino doesn't last as long as that Cup of Joe, plus it's "Twice the Price," and when you go out for about 800 Coffees a year, as I do, the price of the Cappuccino plus tip can add up to quite a lot more Money. I've figured it out, to about $750 difference between getting a Cappuccino as opposed to a much cheaper American Coffee. Yes I was spending about $2500 a on coffee when I was having about 1.2 Cappuccinos a day and 1 regular coffee. Now that I drink mostly just American Coffee (Regular), about 2.2 cups a day, with just an occasion Cappuccino, I spend about $1,750 a year, for a "Savings" of about $750 a year since I switched. In the 7 years that I've drastically reduced my Cappuccino consumption I have saved $5,200 .. Pretty dam good. And I've saved it and put it in the Bank. Yes besides the taste, this is a good reason to love that Regular Cup of Joe.
A regular American Coffee is more satisfying, just the right balance of roast Coffee Beans brewed in the drip method with just the right amount of water. I add some Milk, no sugar, and for me, that is my perfect cup of Morning Coffee. You can keep your high priced Cappuccino, Espresso, and those ridiculous things they serve to Amateur Coffee Drinkers at Starbucks. It's all Marketing which most Americans are easily Brainwashed into. The same reason that "Ridiculous Sitcoms like Two and a Half men and other sitcoms are popular. And the same reason why that "Awful Garbage Hip Hop" is so popular. Most Americans have "Horrible Taste," are Followers, and easily Brainwashed. Sorry, but this could be the only reason why Millions would pay Millions of Dollars every day for "Abortionated Drinks" like Caramel Lattes and the like, and such "Awful Tasteless Noise as Hip Hop."
Ok, I've made my point. Back to my Morning Coffee, and it's just gotta be a "Regular." In New York, a "Regular Coffee" is King. No matter that many Cappuccinos, Espresso, those ridiculous Starbucks Concoctions are drunk everyday. In comparison they make up just a small percentage of the many various forms of coffee that can be made. Regular American Coffee is king, whether in your home, on the go from a Deli, after Lunch or Dinner in a restaurant, or even in, yes Starbucks. More than 85% of the millions of cups of coffee made every single day in New York, day after day, 365 of them a year, 85% of them are the good old American Classic, American Coffee. A Regular.
Daniel Bellino Zwicke
Daniel Bellino Zwicke
Sunday, July 15, 2012
"La TAVOLA" The HOTTEST NEW BOOK on ITALIAN-AMERICAN FOOD and ITALIAN-AMERICAN Way of Life... HOT SUMMER READ 2012
"LA TAVOLA" The HOT SUMMER READ 2012
Available on AMAZON.com Paperback and Kindle, iPad, iPhone, Android
Sunday, March 4, 2012
SUNDAY SAUCE .....an ITALIAN-AMERICAN WAY of LIFE
SUNDAY SAUCE
One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciola. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers and when you get back home, the sauce is ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not to many people use, I love it.
Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incredibly delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.
They think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian Wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, and of course, the
Sunday Sauce itself. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.
"SUNDAY SAUCE" is excerpted from Daniel Bellino Zwicke's
upcoming book "La Tavola"
One of the great traditions of the Italian American enclave in the U.S. is the ritual of Sunday afternoon when the entire family gets together for Mama’s or Nona’s famed “Sunday Sauce.” What is it? Well there are a number of variations on the theme. Most Sunday Sauce’s are made with Italian Sausage, Braciola, and Meatballs. Some people make theirs with pork ribs, beef neck, and possibly chicken thighs and backs. These meats are slowly simmered for several hours with tomato, minced onions, garlic, celery, and carrots. I generally like to make my Sunday Sauce with sausage, meatballs, and pork ribs. Other times I’ll make it with sausage, ribs, and braciola. An old tradition in some families is that mother or grandma would start the sauce early on a Sunday morning, get it simmering away for a couple hours on top of the stove, then put it in the oven for a couple hours while everyone goes to church, the sauce slowly simmers and when you get back home, the sauce is ready.
The Sunday Sauce that my mother would make was with sausage, meatballs and beef braciola. My memories are vivid watching my mother stuffing the braciola with garlic,
parsley, Pecorino, and pignoli nuts, then sewing up the bundles with a needle and thread so they would hold together while simmering in the gravy (many families all over the New York and around the country simply call Sunday Sauce “Gravy”). Another fond memory was helping my mother roll and shape the meatballs.
As for me, my Sunday Sauce will vary depending on my mood. One thing I love to do when making the sauce is the addition of pork spare ribs, which not to many people use, I love it.
Whenever people eat my sauce, they go nuts for the ribs and some are surprised cause they might never have had them in a sauce before. They didn’t know that you could use pork spareribs. The ribs are traditional with some but not everybody. It is quite a shame for those who don’t add the ribs because they give the sauce some wonderful flavor and they are incredibly delicious to eat after braising in the sauce for a couple of hours. Whenever I make the sauce and I’m dishing it out to friends and family, I always make sure that I have my fare share of the ribs. Pork ribs cooked in this manner, simmering in the sauce are oh so succulent and tasty. They are far beyond compare. “They are Out-of-this-World!!!” The friends, one-by-one, go nuts for them. “Yes they are most than tasty!”
And what to serve with the Sunday Sauce you ask? It should be a short macaroni; rigatoni, ziti, or gnocchi are best.
The rituals of cooking, serving, and eating Sunday Sauce is a time honored one. It is a beautiful thing. If you mention the term Sunday Sauce to any number of millions of Italian-Americans, the wheels start turning in their heads. Thoughts of how tasty it is, all the different components; the meatballs, sausages, braciola, (maybe ribs, beef or pork neck), the pasta, and the gravy itself.
They think about sitting at the table with friends and or family, people they love. They think about the antipasti that will start the meal and about some good Italian Wine, maybe a nice Chianti. They think about the warmth in the air, loved ones, Dino, Sinatra, and of course, the
Sunday Sauce itself. “It’s a beautiful thing!!!” If you’ve never done it, “Try it!” If you haven’t cooked one for some time, plan a get-together soon. “Sunday Sauce, it brings people together,” in a most delightful way.
"SUNDAY SAUCE" is excerpted from Daniel Bellino Zwicke's
upcoming book "La Tavola"
Wednesday, February 15, 2012
TRE BICCHERIERI TASTING 2012 NEW YORK
Yes Italian Wine mavens. It's that time of the year again. Wow, another year gone by. It's the 2012 Tre Bicchieri Tasting New York, the years most prestigious Italian Wine Event of all. It is this friday February 17 at the Metropolitan Pavillion on West 18th Street and if you don't have an invite or in, forget about getting in. Security is tight at this one, sponsored by Gambero Rosso the Wine Spectator/Robert Parker of Italy and Italian Food and Wine all rolled into one. What is
Tre Biccieri? Well first off it translates to Three Glasses., and this is the system for rating the top wines in Italy by the famed Gambero Rosso Tre Bicchieri Italian Wine Guide compile and published each year by Gamabero Rosso Publications. Italy's top wines are here. Gambero Rosso rates the wines on a 1, 2, and 3 glass system as opposed to others like Robert Parker and WIne Spectator which uses a 100 Point System. So at the Tre Bicchieri Tasting, all of the Tre Bicchieri (3 Glass Wines) Wines will be on hand.
For an Italian Wine Guy like me, this is my favorite event of the year and although I love and enjoy all the great wines, it's actually more of a social event for me. I get to see my many friends from Italy, winemakers, but mostly the proprietors of the many wine estates on hand. It's just great!
Needless to say there are going to be many great wines on hand including; Sassicaia 2008, Turiga 2007, Donnafugat "Ben Rye" 2009 from good friend Antonio Rallo, Barolo "Monfortino" Riserva 2004 from Giacomo Conterno (Considered by many Thee Top Dog of All Barolo), Vietti Barolo Villero Riserva 2004, Mastroberadino Taurasi Radici 2007,
Rosso del Conte Tasc d'Almerita 2007 from good friend Conte Giuseppe Tasca, Masi Amrone "Vaio" 2006, Planeta's "Plumbago" (Nero d'Avola), and many more. To many to mention here. Yes a lot of great wines, looking forward to tasting as many as I can, but even more so, seeing the many friends who make these wines, especially, Francesca Planeta, Sebastiano Rosa of Sassicaia fame, Merielisa Allegrini, Antonio Rallo, Giampaulo Venical with his great Sauvignon Blanc "Ronco de Mele," Rafaella Bologna with her renowned Barbera "Bricco dell' Uccellone 2009 and many more.As always, this is going to be a great event, Great Wines and Great Friends from the whole of Thee Italian Peninsular. Can't wait!
by Daniel Bellino Zwicke
Tre Biccieri? Well first off it translates to Three Glasses., and this is the system for rating the top wines in Italy by the famed Gambero Rosso Tre Bicchieri Italian Wine Guide compile and published each year by Gamabero Rosso Publications. Italy's top wines are here. Gambero Rosso rates the wines on a 1, 2, and 3 glass system as opposed to others like Robert Parker and WIne Spectator which uses a 100 Point System. So at the Tre Bicchieri Tasting, all of the Tre Bicchieri (3 Glass Wines) Wines will be on hand.
For an Italian Wine Guy like me, this is my favorite event of the year and although I love and enjoy all the great wines, it's actually more of a social event for me. I get to see my many friends from Italy, winemakers, but mostly the proprietors of the many wine estates on hand. It's just great!
Needless to say there are going to be many great wines on hand including; Sassicaia 2008, Turiga 2007, Donnafugat "Ben Rye" 2009 from good friend Antonio Rallo, Barolo "Monfortino" Riserva 2004 from Giacomo Conterno (Considered by many Thee Top Dog of All Barolo), Vietti Barolo Villero Riserva 2004, Mastroberadino Taurasi Radici 2007,
by Daniel Bellino Zwicke
Friday, February 10, 2012
ITALIAN FOODIE and NyFoodee FIRST To Proclaim PERCY'S PIZZA BEST $1.00 PIZZA in NEW YORK
Yes The New York Post is jumping on The Band Wagon proclaiming Percy's Pizza The Best $1.00 PIZZA in New York, and yes this is true. And I don't blame The Post for writing this piece and I'm glad they did, as let's face it, they have a lot more power and exposure than I, just let's not forget who "Discovered" this Gem first and who was the First to write about it and Proclaim It
"New York'S best $1.00 Pizza." ? Mwha! Yes I. Me writing the piece and making the proclamation way back in December 2011, more than 2 months before the New York Post's piece.
For those of you who may have forgotten here it is, my Proclamation that Percy's Pizza is The Number One Undisputed Champion King Best $1.00 SLICE of PIZZA in New York. Look below.
Post in NyFoodee .... December 10, 2011 by Daniel Bellino Zwicke
PROCLAIMING PERCY'S PIZZA BEST $1.00 PIZZA in NEW YORK
The latest entry into the DOLLAR a SLICE PIZZA "PERCY'S PIZZA" on Dollar Slice is phenomenal. It's Top Notch and Superior to the likes of JOE'S PIZZA just a mere 200 feet away from this wonderful new establishment.
The Pizza at Percy's is just about absolute perfection. The way real pizza should be, perfect dough that is cooked to crisp perfection with just the right balance of tomato to cheese ratio. This slice is tasty, and at a Dollar a pop, one of New York's greatest culinary deals. And as for the other Buck a Slice guys, they just don't measure up. They're pretty good for a Dollar, but the slice at Percy's is Superior, even up against $2.75 a Slice joints like the famed Joe's Pizza just feet away. Percy's blows them away. They have a couple great Pizzaiolos, one from Sardegna, the other from Cairo of all places. Percy's is a simple unassuming place, that's nice and comfortable and serves up some of the Best Pizza in town, and at a Buck a Pop, you just can't
beat it. I Love it, and hope it last.
Daniel Bellino Zwicke Original Post December 10, 11
ITALIAN WINE MASTERS BRUNELLO CHIANTI TASTING
Well, I went to the Italian Wine Masters Tasting at The Metropolitan Pavilion (New York, NY) yesterday. The Italian Wine Masters Tasting, better known to New York Italian Wine Guys like myself, as the Brunello Tasting, for this is thee Brunello Tasting of the year and second most important of the year after the Tre Biccheri next week. "The Brunello Tasting. Once Upon a time, not too long ago there was a tasting soley of Brunello. The past 3 years has seen the Brunello Tasting paired up with Chianti and Vino Nobile. Sadly this has brought the prominance and overall quality of Thee Brunello Tasting, way down. Not that I'm against drinking Vino Nobile, Prosecco, and Chianti which is now tagged on to The Brunello Tasting, no, but I can drink these wonderful wines at another tasting. And I do. With the Brunello's coupled with these other wines, instead of getting about 150 Brunello producers, you get just 38. Thirty-Eight
Great Brunello's of the day were: one of my All-Time Favorites, Fattori Barbi Brunello Riserva 2006 "Awesome," the Brunello Castelgiocondo 2007 from friend Marchese Lamberto Frescobaldi of The Nobel Florentine family The Frescobaldi's, This wine was quite tasty, also from the Frescobaldi Family their Brunello Di Montalcino "Luce della Vite" 2007 is absolutely "Superb,"
The Conti Cinzano who owns the Col D'Orcia Estate in Montalcino had the most amazing line-up of the day as he brought a Vertical of multi vintages of Brunello of which the Brunello Poggio Vento Riserva 1995 won my prize of Most outstanding Brunello of the day. Absolutely "Amazing" and I didn't want to put my glass down after taking three wonderful mouthfuls. Outstanding! Thank You for the special treat oh Conti. And I msut point out that this was a special tasting from the Count Cinzano as this was the release of the 2007 Brunello's and 2006 Riserva counterparts, the 1995 Brunello Poggio Vento was outside the box of the tasting. Of the released date Brunello's the Frescobaldi CastelGiacondo Brunello 2007 gets my vote for Best Normale and top Prize riserva goes to Fattoria Barbi for their Riserva 2006.
A lot of lovely wines on the day, and looking forward to next year as i received some inside information yesterday that The Brunello tasting is going back to the format it is best at at most loved for, solely Brunello.
Daniel Bellino Zwicke
CONTI CINZANO
with HIS
BRUNELLO POGGIO VENTO
RISERVA 1995
photo Daniel Bellino Zwicke
MARRONETO BRUNELLO
and ROSSO Di MONTALCINO 2010
The ROSSO'S Were DAM GOOD Too !!
Tuesday, February 7, 2012
2007 VINTAGE BRUNELLO TASTING and GIANTS SUPER BOWL VICTORY PARADE ..All in ONE DAY !
Italian Wine Masters "Brunello Tasting" in New York today, February 7, 2012. Today we get to taste one of the greatest Brunello Vintages ever, the 2007 Brunello di Montalcino's are being released and shown at The Italian Masters Tasting in New York. The may very well be one of the greatest tastings ever, with those of us fortunate enough to be at this tasting, we will be drinking the great 2007 Brunello along with the Brunello Riserva's 2006 which are also released and shown today. Wow! And if that wasn't enough we will also be tasting Vino Nobile and some wonderful iconic Chianti as well. That's a lot of Sangiovese. This guys favorite grape. And what's more,
The New York Giants just won their Fourth Super Bowl Victory and are having a Victory
Ticker-Tape Parade in Lower Manhattan at The Canyon of Heroes as we speak. Excuse me, Write.
What a day in New York.
Well, heading up to the Brunello Tasting in about an hour. Will report back tomorrow.
Daniel Bellino Zwicke
Thursday, February 2, 2012
BRUNELLO "POGGIO BANALE" La PODERINA 1999 and 2006 PIANCORNELLO ... MISS and HIT
Had a couple good Brunello's last night, a 2006 Piancornello and from one of Brunello's great vintages the 1999 La Poderina "Poggio Banale" Brunello Di Montalcino, a single vineyard Brunello.
Well the 1999 vintage Brunello's is one of the most famous and one of my favorites. The 99 Banale was quite nice and really full of life. i was suprised at it's power at this point in time, being about 12 years old. I liked the wine, but it didn't really knock me out of my socks, quite good but not memorable, missing that perfect or near perfect balance that makes a wine extra pleasurable and a joy to drink. The Brunello "Poggio Banale" 1999 just din't have it. "Don't get me wrong, the wine was good, just not thrilling" as I hope and thought it would be as we pulled it and anticipation of drinking it. Our anticipation was high, but the wine though very good, "did not delivery on our high expectations of #1 a Brunello of a Great Vintage, #2 A Single Vineyard, and #3 that it was 12 years old, a perfect age for drinking great Brunello's."
Now the Brunello Di Montalcino Piancornello 2006 on the other hand was a suprise. A nice surprise. This wine was perfectly balance and a pleasure to drink, and I definately enjoy it more than the more esteemed Poggio Banale 1999. A lesson to be learned. Though "On Paper" one wine may appear great, wonderful, whatever, that might not be the case. The only way to tell, is, to Tatse It, "The Prood Will Be in The Pudding."
Daniel Bellino Zwicke
Well the 1999 vintage Brunello's is one of the most famous and one of my favorites. The 99 Banale was quite nice and really full of life. i was suprised at it's power at this point in time, being about 12 years old. I liked the wine, but it didn't really knock me out of my socks, quite good but not memorable, missing that perfect or near perfect balance that makes a wine extra pleasurable and a joy to drink. The Brunello "Poggio Banale" 1999 just din't have it. "Don't get me wrong, the wine was good, just not thrilling" as I hope and thought it would be as we pulled it and anticipation of drinking it. Our anticipation was high, but the wine though very good, "did not delivery on our high expectations of #1 a Brunello of a Great Vintage, #2 A Single Vineyard, and #3 that it was 12 years old, a perfect age for drinking great Brunello's."
Now the Brunello Di Montalcino Piancornello 2006 on the other hand was a suprise. A nice surprise. This wine was perfectly balance and a pleasure to drink, and I definately enjoy it more than the more esteemed Poggio Banale 1999. A lesson to be learned. Though "On Paper" one wine may appear great, wonderful, whatever, that might not be the case. The only way to tell, is, to Tatse It, "The Prood Will Be in The Pudding."
Daniel Bellino Zwicke
BRUNELLO Di MONTALCINO
"POGGIO BANALE"
La PODERINA
1999
photo Daniel Bellino Zwicke
Thursday, January 19, 2012
Giuseppe Quintarelli at Age 84 ... and Why "ROBERT CHADDERON is An ASSHOLE"
Jan. 19, 2012
The Maestro of Amarone, Prince of Negar, the great Giuseppe Quintarelli died at his home in Negar, Italy on Sunday at the age of 84. A very sad day in the World of Italian Wine. Mr. Quintarelli was the Maestro of Amarone. Many would say he alone sat at the top of the Throne of this, one of Italy's greatest wines. Yes there are other great producers of the esteemed Amarone, producers such as Masi, Serego Alighieri, Bertani, Sergio Zenato, and others, but it was Giuseppe Quintarelli who was considered the King. These sentiments felt by his aforementioned peers, wine writers and publications, Sommeliers, collectors and all who were seriously into great Italian Wine.
I know a good many of the people making the most renowned Amarones in and around Lake Garda in the Veneto, people like Marilisa Allegrini, Sergio Zenato, the Basciani's of Masi and others. I never did have the good fortune to meet Mr. Giuseppe Quintarelli, though I drank his wonderful wines on numerous occasions and I did try to meet him one day. The day in question was one fine April day in 2001. It was right after the famed Italian Wine Exposition of Vinitaly (in Verona every April) had ended.
As is my custom when I attend Vinitaly, I go to verona and the show for 2 or 3 days, see my friends (Italian Wine Producers), Eat Drink Eat and Drink and make plans with some of these friends to visit them at their wine estates in Valpolicella Classico, Peimonte, Montalcino, and or Chianti Classico the days following the ending of Vinitaly. So the day directly after Vinitaly ended in 2001 my friend Jimmy and I went off to Lago De Garda to see some producers on their estates. We check out of our hotel in Verona (The Arena) went to a Salumeria and picked up a 6 pack of Aqua Mineral and Salami for the road. We got into the rented Scotto Fabia and made our way toward Lake Garda and the region of Valpolicell Classico, the region where they make Bardolino, Valpolicell, Amarone, and Valpolicella Recioto.
We pulled into the town of Garda directly on the lake and had breakfast in one of the large caffes on the lake. We discussed what we would do, and I said I just have to meet The King of Amarone Giuseppe Quintarelli. We would go to th town of Negar and look for him. I never met him as for several reasons, the biggest being that the man who represents him Robert Chadderon is one of the "Biggest Assholes in The World of Wine," and I'm not the only one who feels this way. Look in biography of Robert Parker "The Prince of Wine" ask anyone in the business and the will tell you the same "Robert Chadderon
Is An Asshole" plain and simple. Being in the business, at numerous tastings, Wine Luncheons and Dinners and doing business on a daily business, whenever you bring up Chadderon's name, eyes roll and you find out another who can't stand the guy.
So some of the reasons I had never met Mr. Quintarelli, and I know just about everyone in the Italian wine business, is mainly that Robert Chadderon imports imports and distributes Quintarelli Wines and as for myself and numerous others we do not do business with that Ass, Quintarelli or not.
So we were in Valpolicella Classico, and I tell my buddy Jimmy, we have to go to Negar, go to the Quintarelli Estate and meet the man. Well easier said than done. We finished our breakfast, went next door and bought some Speck and Garda Olive Oil (the most Northern produced olive oil in the World), we jumped in our rented car and it was off to Negar a few miles away. We got into the center of town. We asked one person after the next where Quintarelli was? Evryone said they didn't know. One after the other. We drove around and drove around. We drove up into the mountains. We came upon a rural bar way up into the mountains, clouds all around. We walked in. I'm sure we were probably the only Americans ever in this bar. In the sticks, a hamlet. We had a glass of Tocai each. We asked for Quintarelli, like tight lips hiding a Mafiosa know one knew. Ok, "we give up." Finding Quintarelli was not to be.
We drove to the estate of Serego Aligheri were they produce, in my mind thee best Amarones around. The estate is beautiful, we walked among the vines, toured the ancient Cellars which are one of the few left to have large Cherry Wood Cask, and the wine age just amazingly in these vessels. They are like no other wood at all. The pores of the wood are large than those of oak wood, thus the wine is able to age a little faster in the same amount of time. The wines are absolutely wonderful. We had a little tasting at the cellars, picked up a couple bottles each, then headed to the town of Bardolino. Earlier Jimmy asked me what was the best thing to eat while in Garda. I told him the only thing to get was some fresh lake trout (Trota). By the time we had driven all around Garda, wnet way up into the mountains, almost to Trentino, then went to Serego and back to the shores of Lake Garda we were both quite hungry and ready for our Trota, but it was not to be. When we got to Bardolino, we couldn't find one restaurant or trattoria open for business. We had to settle for Gelato at a Gelateria. There was to be no Trota in Bardolino. Jimmy was quite mad, so when we jumped in the car to drive down to Bologna and as we drove threw the town, Jimmy shouted out the window "No Trota." Yes, we couldn't find Quintarelli and there was "No Trota" as well.
Daniel Bellino Zwicke
The Great "GIUSEPPE QUINTARELLI" Passes Away at Age 84
The Maestro of Amarone, Prince of Negar, the great Giuseppe Quintarelli died at his home in Negar, Italy on Sunday at the age of 84. A very sad day in the World of Italian Wine. Mr. Quintarelli was the Maestro of Amarone. Many would say he alone sat at the top of the Throne of this, one of Italy's greatest wines. Yes there are other great producers of the esteemed Amarone, producers such as Masi, Serego Alighieri, Bertani, Sergio Zenato, and others, but it was Giuseppe Quintarelli who was considered the King. These sentiments felt by his aforementioned peers, wine writers and publications, Sommeliers, collectors and all who were seriously into great Italian Wine.
I know a good many of the people making the most renowned Amarones in and around Lake Garda in the Veneto, people like Marilisa Allegrini, Sergio Zenato, the Basciani's of Masi and others. I never did have the good fortune to meet Mr. Giuseppe Quintarelli, though I drank his wonderful wines on numerous occasions and I did try to meet him one day. The day in question was one fine April day in 2001. It was right after the famed Italian Wine Exposition of Vinitaly (in Verona every April) had ended.
As is my custom when I attend Vinitaly, I go to verona and the show for 2 or 3 days, see my friends (Italian Wine Producers), Eat Drink Eat and Drink and make plans with some of these friends to visit them at their wine estates in Valpolicella Classico, Peimonte, Montalcino, and or Chianti Classico the days following the ending of Vinitaly. So the day directly after Vinitaly ended in 2001 my friend Jimmy and I went off to Lago De Garda to see some producers on their estates. We check out of our hotel in Verona (The Arena) went to a Salumeria and picked up a 6 pack of Aqua Mineral and Salami for the road. We got into the rented Scotto Fabia and made our way toward Lake Garda and the region of Valpolicell Classico, the region where they make Bardolino, Valpolicell, Amarone, and Valpolicella Recioto.
We pulled into the town of Garda directly on the lake and had breakfast in one of the large caffes on the lake. We discussed what we would do, and I said I just have to meet The King of Amarone Giuseppe Quintarelli. We would go to th town of Negar and look for him. I never met him as for several reasons, the biggest being that the man who represents him Robert Chadderon is one of the "Biggest Assholes in The World of Wine," and I'm not the only one who feels this way. Look in biography of Robert Parker "The Prince of Wine" ask anyone in the business and the will tell you the same "Robert Chadderon
Is An Asshole" plain and simple. Being in the business, at numerous tastings, Wine Luncheons and Dinners and doing business on a daily business, whenever you bring up Chadderon's name, eyes roll and you find out another who can't stand the guy.
So some of the reasons I had never met Mr. Quintarelli, and I know just about everyone in the Italian wine business, is mainly that Robert Chadderon imports imports and distributes Quintarelli Wines and as for myself and numerous others we do not do business with that Ass, Quintarelli or not.
So we were in Valpolicella Classico, and I tell my buddy Jimmy, we have to go to Negar, go to the Quintarelli Estate and meet the man. Well easier said than done. We finished our breakfast, went next door and bought some Speck and Garda Olive Oil (the most Northern produced olive oil in the World), we jumped in our rented car and it was off to Negar a few miles away. We got into the center of town. We asked one person after the next where Quintarelli was? Evryone said they didn't know. One after the other. We drove around and drove around. We drove up into the mountains. We came upon a rural bar way up into the mountains, clouds all around. We walked in. I'm sure we were probably the only Americans ever in this bar. In the sticks, a hamlet. We had a glass of Tocai each. We asked for Quintarelli, like tight lips hiding a Mafiosa know one knew. Ok, "we give up." Finding Quintarelli was not to be.
We drove to the estate of Serego Aligheri were they produce, in my mind thee best Amarones around. The estate is beautiful, we walked among the vines, toured the ancient Cellars which are one of the few left to have large Cherry Wood Cask, and the wine age just amazingly in these vessels. They are like no other wood at all. The pores of the wood are large than those of oak wood, thus the wine is able to age a little faster in the same amount of time. The wines are absolutely wonderful. We had a little tasting at the cellars, picked up a couple bottles each, then headed to the town of Bardolino. Earlier Jimmy asked me what was the best thing to eat while in Garda. I told him the only thing to get was some fresh lake trout (Trota). By the time we had driven all around Garda, wnet way up into the mountains, almost to Trentino, then went to Serego and back to the shores of Lake Garda we were both quite hungry and ready for our Trota, but it was not to be. When we got to Bardolino, we couldn't find one restaurant or trattoria open for business. We had to settle for Gelato at a Gelateria. There was to be no Trota in Bardolino. Jimmy was quite mad, so when we jumped in the car to drive down to Bologna and as we drove threw the town, Jimmy shouted out the window "No Trota." Yes, we couldn't find Quintarelli and there was "No Trota" as well.
Daniel Bellino Zwicke
The Great "GIUSEPPE QUINTARELLI" Passes Away at Age 84
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