The Super Bowl of Italian Wine in NYC

TRE BICCHIERI

 

It's that time of year again. Time for Tre Bicchieri. What's Tre Bicchieri you want to know? Well, as a metaphor, I myself call it "The Super Bowl of Italian Wine" in New York. That's what it's like for me. As the Super Bowl is the greatest most glorious, and Biggest Day of The Year to watch football, that is what Tre Bicchieri is to me, an Italian Wine Geek, it is the biggest, most important day of the year for Italian Wine Lovers like myself.

Tre Bicchieri is an Italian Wine Tasting of what are considered the Best Italian Wines of the year as are deemd by Gambero Rosso, Italy's most influential Italian Food & Wine Magazine, and the people of Slow Foods. Gambero Rosso awards what they considered the top echolon, best Italian Wines are awarded 3 Glasses (Tre Bicchieri), and considered Italy's best wines for that year. Then there are the Tre Bicchieri Wine Events / Tastings held at a few cities around the World to showcase the wines. Some cities that are lucky enough to have these Tre Bicchieri Tastings, are : New York, Chicago, Miami, San Francisco, and Torino.

 

I myself love this event most, not just for being able drink so many great Italian Wines, but even more to see all my friends from Italy who own wine estates from all Italy. They are at  eventand I get to visit with them, taste their latest vintages of the variif I have an upcomongous wines, we -chat, and if I have an up-c0ming trip to Italy, We might make plans for when I'll visit th, with all their wine estate, perhaps once again, or for the first time, if I haven't been to their windery before. 

It's great being there. All that great Italian Wine, but even more so, all the great Italian Wine people. People like my good friend Antonio Rallo of Donnafugata in Marsala, Sicily, Francesca Planet of Planet WInes also in  Sicily, my pal Luigi Cappellini who makes my favorite Chianti, at his beautiful wine estate Castello Verrrazzano in Greve, or his nieghbor the Conti Capponi whose wine estate  Villa Calcinaia is also in Greve, and whose Chianti I love so very much as well. And speaking  Chianti, there;s my freind Mr. Giovanni Manetti who not only makes great Chianti and the Super Tuscan Wine Flacianella, but is had of the Chianti Consorzio as well, not to mention that his family makes beautiful terracotta pieces in the factory in Tuscany as well. Yes there will be a lot of wonderful people there, and I hope that I'll see my old buddy Gianpaulo Venica, who along with his father Gianni make some of Italy's greates white wines in their estate - Venica, in Friuli, Italy. :Pve their Ronc d' Mele Sauvignon Blanc. It's killer."

Along with all my Italian fiends from Italy, I will be able to catch up with my New York Italian Wine Friends, like my old pal Pietro Cavallo, and my pals Angelo R, and Vince V, not to mention all the others.

Yes it's going be a Great Day, drinking great Italian Wine, socializing, and what not. That's Tre Biccheri, a day I long forward til all year long.

Basta !

Daniel Bellino Zwicke

I will report back here in a couple days, after the Tasting, and report as usual on the day, and the wines I liked best. So "Caio for now. Daniele"

MOMENTS of PAST TRE BICCHIERI TASTINGS

In NEW YORK

With Sebastiano Rosa (former Winemaker of SASSICAIA

Myself and GIOVANNI FOLNARI of NOZZOLE

With MARCHESE LAMBERTO FRESCOBALDI

And MYSELF

TRE BICCHIERI 2022

Me and my pale LUIGI CAPPELLINO

The Owner of CATELLO VERRAZZANO

Greve, Italy

In NEW YORK

Contii Sebastaino Capponi

Myself (Daniel Bellino Zwicke)

And Giovanni Manetti

Me & Sebastiano Rosa

And a bottle of his BARUA

Vajra Barolo

M. Vajra

M. Argiolis

With a bottke of his Family's  "TURIGA"

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Bellino Makes New York Best Burger Burgers

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MINETTA TAVERN

Good Burgers, but Far From The Best

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New York's Best Burger Who makes it? Or who makes, plural, New York's Best Burgers. Well first off, Minetta Tavern does not make the Best Burger in New York. Far from it. And of the Burgers at Minetta Tavern, forget the highly overrated Black Label Burger, the Minetta Burger has it beat, though there are better Burgers in New York. For, one, the Burger I make at my house in Greenwich Village, just two blocks away from Minetta Tavern is far superior, a buch tastier burger than you'll get at Minetta Tavern., but there's one thing we have in common when making New York's best burger. And the Burger I make in my house is way Better than the Burgers at Minetta Tavern.

So what's the difference you ask? And you want to know what it is I have in common with the Burgers at Minetta Tavern? The thing I have in common with Minetta Tavern when making my Burger that is without question one of the Best in New York, and for a whole lot less money (about $3.10). Yes, thing that Minetta Tavern has in common with me, in our Burger making, is that we both buy our meat from pat LaFrieda, it's just that I use the better blend than Minetta Tavern. The Black Label Burger Blend by Pat LaFrieda is made with Dry Aged Beef, which though people would want you to think otherwise, dry aged beef is one of the worst things you can use to make a burger. Dry Aged Beef is old meat, and is actually meat that is deteriorating. It's much better to use fresh beef when making a burger, and that's all their is to it, and Minetta Tavern uses Dry Aged Beef for its Black Label Burger. Not good.

I have in the past year used numerous sources to buy ground beef for my burgers. I buy meat from one of the best Butcher Shops in New York, which is Florence Prime Meat Market on Jones Street in Greenwich Village. I've been buying Sausages, and Steaks from this great old Italian Butcher, which to me is the best butcher shop in all of New York. I mostly bought steaks here, and it's relatively recently that I started buying ground beef to make burgers with. I was there buying myself a Newport Steak (Specialty of The House) one day, when I watched an elderly neighborhood lady getting individual Hamburger Patties made for her. I started chatting with here about the burgers, and she said she loved them, so I said I'd get some of them, my next time at the butcher shop, and so I did a couple weeks later. I've tried both the chuck and the sirloin ground beef from the market. They both made fine burgers.

Trader Joe's recently opened in my neighborhood, and I've tried a couple different types of their ground beef (80/20 and 85/15 ratios), and they both made pretty good burgers.

Today, I wanted to get a couple burger patties from Florence Prime Meats, but they were closed when I got there, so I made my way over to Grestide's. I went to the meat counter and spotted Pat LaFrieda's Burger Blend made with Beef Brisket, Chuck, and Beef Short Ribs. There were 4 Patties in the package, for $8.99, at $2.25 a Burger, it's more than I normally spend, but if I can get a better burger it will be well worth it. I'm still trying to get a Burger to taste as good as the ones I made from the meat that my cousin Joe gave me, that was a pacckage of 4 Black Angus Burger Patties from Wayside Market in Southhold, New York, on the North Fork of Long Island. The Burgers I made with that meat, may very well be the Best Burgers I've ever had in my life. "I kid you not," and I have witnesses to back me up on this. Anyway, I wanted to see if this Burger Blend from pat LaFrieda could come close, or dear I say, be better than those Burgers made with the Black Angus Patties from Wayside Market.

So I bought the burger blend and headed on home. I got my stuff ready. I sliced some New York Cheddar Cheese, and sliced some onions. I toasted and buttered an English Muffin, heat my pan, poured in a bit of oil, and threw my burgers in to cook. As the burgers were cooking, I put a little dijon Mustard on one side of the Muffin. I seasoned the burger with salt, and flipped it over to the other side. Then I seasoned the top side with salt and black pepper. The Burgers cooked another 4 minutes, and then I turned the heat off and let the burger rest for 3 minutes before putting it on top of cheese on on side of the muffin. A put a little nob of butter on top of the burger, then a little Ketchup before topping the Burger with the other half of the bun. I put it on the plate and brought it to the table. I grabbed the burger, bit into it, and from the very first bite, I htought "Wow," it was a dam good burger, and better than any of the meat I'd bought in the past year, including Florence Prime Meat. Wow, this was impressive, and the Pat LaFrieda meat was well worth the bit more than I paid for it, and a real bargain when you consider that a McDonald's McDouble cost about $2.69, and a superior burger like this, with more meat, cost just about .35 Cents more than the inferior McDonald's Cheeseburger. Dam!

Yes, I loved the burger. This Burger that I just made at my house was without question better than almost any burger I've had in New York. my Cheeseburger was better than The Black Label Burger at Minetta Tavern, or the Minetta Burger, it's better than the Shake Shack Burger which I normally love but wasn't that happy with their burgers the last two times I was at Shake Shack (Mine is Better). My Burger tasted better than the JG Melon Cheeseburger (I Love), but not better than the Burger I had at Charle's Prime, which was the only Burger I've had in New York City that was better than the Burger I made at home.: But as good as this burger I made at home with the Pat LaFrieda Burger Blend, "it was Dam Good, but not as Good as the Burger that I made at home with the burrgers from that box of 4 Black Angus Patties from Wayside Market of Southhold, NY.

MINETTA BURGER

GOOD, But Not The BEST

"THAT GOES to BELLINO"

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The BEST BURGERS I'VE HAD in NEW YORK

Cooked by Me at my Home in GREENWICH VILLAGE NYC

with BLACK ANGUS BEEF PATTIES 

from WAYSIDE MARKET SOUTHOLD NEW YORK

NORTH FORK of LONG ISLAND

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BELLINO MAKES NEW YORKS

BEST BURGER

Recipes

READ BELLINO virsus OZERSKY

BLACK LABEL versus MINETTA BURGER

MINETTA TAVERN

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#BestBurgerNewYork by #BELLINO

#DanielBellinoZwicke

#BestBurgersNewYork

#BellinoMakesNYbestBURGER

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