Recipe GINOS SECRET SAUCE

Is He Giving Away The SECRET ?

NOT !!!

SECRET SAUCE 

“SEGRETO”

    Tagliolini with Salsa Segreto. Secret Sauce? Shhhh!!! We lost our beloved Old-School Italian Red-Sauce Joint Gino’s of Lexington Avenue a couple years back. Gino’s opened in 1945 by Neapolitan Immigrant Gino Circicello, was a Gem of a Restaurant loved by its many loyal customers who kept the place packed and vibrant night-after-night, year-after-year. The place was perfect; Great Food and good wine at reasonable prices coupled with excellent service by friendly attentive waiters inside a homey comfy dining-room that everyone loved, from its cozy little Bar at the front of the restaurant, its Phone Booth (one of the last surviving in New York), and the famed Scalamandre Zebra Wallpaper that is as much a part of Gino’s as the tenured old waiters, the Phone Booth, and the popular Chicken Parmigiano.

    Among all the tasty pasta dishes, the Pasta with Salsa Segreta, (Segreto) “The Secret Sauce,” was a perennial favorite at Gino’s. All of Gino’s legendary clientele loved it. Some of the clients just happened to be, people like; Frank Sinatra, Tony Bennett, and Joe DiMaggio, to name a few of a large string of luminaries to grace Gino’s over the years. Gino’s had many wonderful dishes that were soul satisfy, unpretentious, and tasty as heck. They were all the usual suspects of Italian Red-Sauce Joints everywhere; from Baked Clams Oreganata, to Shrimp Cocktail, to Spaghetti With Clam Sauce, Lasagna, the famed Veal Pamigiano, “the entire menu.”     I used to go to Gino’s with my cousin Joe quite a bit. My sister Barbara came a couple times, as did my brother Michael. But it was usually me and Cousin Joe, and if anyone else was tagging along as well. Now I love my pasta as all good Italian-Americans do, but my cousin Joe? He had me beat. The guy loves his pasta, and wanted it practically every day. I believe we tried the Salsa Segreta (Secret Sauce) on our first trip there. I think with Tagliolini, but you can have it with Spaghetti, Rigatoni or whichever pasta you like. Well we loved it from the very first, and would get it every time we went. Often we’d get Baked Clams and Shrimp Cocktail to start, followed by a Half Portion each of Tagliolini with Salsa Segreto, and as our main we might split a Veal Milanese with a “Nice Bottle of Chianti.” We’d finish the meal with Espresso and a couple of Desserts, maybe a Tiramisu and a Chocolate Tartufo.

    So the Secret Sauce, what’s in it, you want to know? Yes I identified the Secret ingredients one day, I made it, and it tastes exactly the same, and that’s as tasty as can possibly be, a 10 out of 10, you can’t get any better. It’s quite simple and you’d be amazed, but that’s the essence of all Italian Cooking, simply tasty. The Secret of The Secret Sauce is, “I shouldn’t tell you but I will.” I should be charging you $100 just for this one recipe but I won’t. “I hope you know what a bargain you people are all getting; my Sunday Sauce, Clemenza’s Sunday Sauce, my Lentil Soup recipe, Marinara Sauce, my famed Bolognese and more. I’m getting robbed here!” But here you go, The Secret-Ingredients in the Secret Sauce from the former Gino’s Restaurant on Lexington Avenue across from Bloomingdales are  _ _ _ _ _ _ _  and  _ _ _ _ _ _ _ _  added to a simple tomato sauce. That’s it! Basta ! The Cat is out of the Bag. Enjoy! Are you Happy? “You better be!”

Excerpted from SUNDAY SAUCE by Daniel Bellino-Zwicke

The RECIPE and "SECRET INGREDIENTS" 

For SALSA SEGRETA "GINO'S SECRET SAUCE are in SEGREO ITALIANO

by Daniel Bellino-Zwicke

SEGRETO ITALIANO !

Recipe for GINO'S SECRET

SALSA SEGRETA - CLICK HERE

The FORMER GINO'S

On Lexington Avenue, New York, NY

NOW SADLY CLOSED

GINO'S Was A FAVORITE 

of

FRANK SINATRA 

SUNDAY SAUCE

alla SINATRA

.

.

CARBONE USED To Be ROCCO

CARBONE

USED TO BE ROCCO'S

Jean Georges Keeps Stars

Jean-Georges 

The RESRTAURANT

And The MAN

KEEPS THEIR STAR

JEAN-GEORGES 4 STARS NEW YORK TIMES

JEAN GEORGE

And His MONEY MAN
PHIL SAUREZ

 HOW TO MAKE A MILLION

CLICK HERE !

I LOVE IT !!!

THIS REALLY WORKS !!!!

Carbone Going Corporate

CARBONE

and

The Former ROCCO'S SIGN

Thompson Street

GREENWICH VILLAGE

NEW YORK

The juggernaut, as the New York Times recently called then, The Torris Boys (Major Foods) is going corporate. "Watch Out Boys and Girls," that means exclusiveness, cachet, and overall cool factor goes down. Major expansion, they going corporate, McDonaldesque if you will. Well not quite, but you know what I mean. The so called Torrisi Boys, Mario Carbone, Rich Torrisi, and partner Jeff Zalaznick who own and operate; Carbone, Parm (2 locations), Torrisi Italian Specialties, and ZZ plan on major expansion in the next couple of years with a large bakery/ restaurant downtown, that will partner with Melissa Weller and feature fresh baked; Bagels,Danish, Bear Claws, Challah Bread, yeast based and other baked goods. Jeff Zalaznick states, "It's going to be our version of Barney Greengrass."
     The partners whose Parm Restaurant on Mulberry Street next to their first place Torrisi Italian Specialties has been super successful from day one and quickly spawned a sister Parm at Yankee Stadium. The Torrisi Boys (Major Foods) plan on opening several more outposts of PARM all over New York, in; Battery Park, 2 in Brooklyn of which one be near to The Barclay's Center and another in Williamsburg, the Upper West Side and who knows where else? The New York Times says they plan on building Parm into a citywide Shake Shack style franchise. "Good Luck." Corporate, make a ton of money, but majorly lose cachet and so-called cool-factor. You can't have it all boys. They probably do.
    Most well-heeled New Yorkers hate chains a corporate conglomerates when it comes to restaurants. Many giant nation-wide food chains who've made it big in a large part of the country thought they'd come in to New York and knock-em-dead. Not! Discerning New Yorkers tend to like small independent restaurants, not corporate like Applebee's and Bennigans. When you see restaurants like Red Lobster and Olive Garden doing well around Times Square it's tourists and the less well healed New Yorkers going to them, the rest of us hate chain restaurants. 
    So it will remain to see what happens with Parm, Carbone and the now much smaller Major Foods (Torrisi Boys) empire. With a good number more Parm Outlets open, will the original loss it cachet and hot-factor? Who knows? Probably. And what of Carbone, the flagship of the corporation which has from day one and to this point (March 20, 2014) been uber-hot and still New York's Hottest Restaurant Ticket in Town? Time will tell, and ...


DBZ

PARM

Mulberry Street

Frank Sinatra & Dean Martin

FRANK & DEAN

NOW THAT'S COOL" !!!!

SUNDAY SAUCE

CLICK HERE !

MEATBALL PARM MONDAYS

The MEATBALL PARM

MEATBALL PARM MONDAYS

   The Meatball Parm Sandwich, as stated earlier, the Meatball Parm is one of thee Italian-American males most treasured things in life.  Things he needs to live a happy, normal, satisfying life, and an actual necessity for true Happiness. It’s right up there with Mom, Grandma, Sausages and Sunday Sauce. We ask not for much!

    No you do not have to be a Man or a Boy to eat one. Ladies and Girls eat them as well.  It’s just that the male of the species happens to Eat 5 Times the amount that Italian-American Women do. Not only that, but the male of the species holds Meatballs and Meatball Parms in much Greater Reverence, than do the females. They “Exalt” it, as the Meatball Parm, it deserves such adulation.  The men and boys adore it and get quite excited at the prospect and act of eating one, the “Meatball Parm.” And ladies who make them, know how much it is loved, cherished even.

    Yes Italian-American ladies and girls like this thing called the Meatball Parm too, but they  don’t get quite as excited about this sandwich as the males do.  Meatball Parms are held  quite dear  to Italian  men. Yes, it’s a guy thing, and more specifically, an Italian Guy thing. Yes, Italian-American males have given the Meatball Parm Iconic Status within our lives and realm of food. Why? We’re Italian, that’s all.

     The Great Ritual of the Meatball Parm Monday and it ties to the Sunday Sauce. You make the Meatballs for the Sauce, The “Gravy.” On Saturday you will buy all the meat, the Sausages and the rest of the ingredients for your Sunday Sauce (Gravy) to be made on Sunday.  However, on Saturday you are already thinking about  those Meatball Parms for Monday’s lunch.

   Yes Meatball Parms on Monday, following the previous days Sunday Sauce. You see, you have to think ahead.  Every good Italian knows that when you go through all the effort and time it will take to make a  pot  of  Sunday Sauce,  that you don’t just make it  for  Sunday’s consumption alone. No, that would be a waste of time to make just enough to eat on Sunday. It takes  time, effort,  energy,  and work to make  a  Sunday Sauce,  which  of course  is well worth it. You do not mind the work involved at all, for in the end, the “Rewards are Great.”A Sunday Sauce will yield, the beloved Sausages,  Gravy,  Braciole, succulent Ribs,  and Meatballs for Monday’s Meatball Parms.

    It does not really take much more time to make a larger quantity in order to have leftovers for the next day or two, and this is just what one wants to do, is to keep  the sauce going,  and going  for  another day, even two.  And in those leftovers are the much Prized at Monday’s Lunch for, of course “Meatball Parms.”  Yes, the men love and need Meatball Parms on Monday,  for the Ritual  of the Meatball Parms of Monday  is  “Time-Honored” and enjoyed by many. As the saying goes, “The Simple Pleasure of Life,” here it is quite apropos.

    So, you see, on Saturday when one goes to buy the ingredients to make the Gravy, they automatically  know to make sure they get  enough  ground meat to make plenty of  Meatballs that will last the  Sunday  Supper  as well  as yielding numerous left-overs for Monday’s Meatball Parms for Monday. The men, methodically make sure that there are enough leftover Meatballs for Monday’s lunch. When all are finished eating the great “Sauce” on Sunday, they set some Meatballs aside for the next days Meatball  Sandwiches. These sandwiches will make a dreaded Monday so much better. Think about?

    And if there are leftover Sausages? On Tuesday one can make Spaghetti with Sauce and Sausages, or even a Sausage Sandwich.  Think ahead boys and girls, and Mangia Bene!”

by Daniel Bellino-Zwicke

Excerpt from SUNDAY SAUCE

SUNDAY SAUCE is Available in Paperback and Kindle Editions on AMAZON.com

CLICK HERE ! For SUNDAY SAUCE

Tre Bicchieri Tasting New York 2014 Bellino

THE 2014 Tre Bicchieri Tasting in NEW YORK Today
Tre Bicchieri is the most improtant Italian Wine Tasting of the year for people like me, New York Italian Wine People, including; restaurantuers, Wine Directors (Me), Wine Jounalsit (Me), and lovers of the grape of Italy .. In Italy the magazine Gambero Rosso is the equivalent of Wine Spectator and Robert Parker's Wine Advocate combine .. Gambero Rosso publishes each year an extensive and exhaustive book Vini Italia every year and rates practically all of the wines of Italy, from North to South East to West .. Gambero Rosso unlike Parker, Wine Spectator, and Wine Enthusiaist rates the wine tasted and reviewed with 1, 2, & 3 Glasses (Bicchieri) as oposed to Parker, WS, and WE ... The Tre Bicchieri Tasting are of all the 3 Glass Winners (Tre Bicchieri) of the year, and these tasting are held around the World in appointed cities like; New York, Milan, Tokyo, Hong Kong, Moscow, Sao Paulo, Sna Fransisico, Chicago, and others ...
For me, yes the annual New York Tre Bicchieri Tasting is a great wine tasting, but for me it's more of a "Social Event" were I get to see many of my friends from Italy who are in town with their wine. As well as seeing my Italian friends, all the New York Italian Wine People are on hand, so you see a lot of people in one shot and accomplish quite a bit in a few hours time .. Anyway, I will sign off for now, go up to the tasting in an hour, taste wine, take notes, visit with friends, have a good time, and tomorrow or the next day I will report back on my findings, stories of friends, of Italy and my favorite wines of the day. All Italian. Basta !


Sebeastiano Rosa (Winemaker of SASSAICAIA) Me, and Giovanni Folonari (Nozzole) at 2011 Tre Bicchieri New York ...


The Annual Italian Wine Bible "Vini Italia" Published by Gambero Rosso

SUNDAY SAUCE When Italian Americans Cook
by Daniel Bellino-Zwicke .. Available on AMAZON.com

Andrew Carmellini Opening Bar Primi

PASTA-CENTRIC RESTAURANT

Andrew Carmellini To Open Bar Primi in East Village

Italian WIne Time New York Brunello

BRUNELLO Di MONTALCINO

BRUNELLO TASTING NEW YORK Today

January 27, 2014

NEW YORK, NY

Benvenuto Brunello

"Going to Tasting and Brunello Seminar in an hour. Will report back later or tomorrow ..

Daniel Bellino-Zwicke

Benvenuto Brunello New York 2014

.

Precious Vines

of

Sangiovese Grosso 

aka Brunello

Montalcino

Near Sant Antimo

 

 

Dam, another year has come and gone .. It's hard to beleive another year has already gone by.

Seems just like yesterday the last Benvenuto Brunello Tasting at Gotham Hall in New York, happily tasting Montalcino's latest release of the 2008 vintage Brunello's along with Brunello Riserva 2007 and Rosso di Montalcino's of 2011 .. Some really wonderful Brunello last year .. i can remember loving the offerings of; Donatella Cinelli Columbini 2008, Col d'Orcia 2008, Barbi Resierva 2007, and Uccelliera 2008, and Silvio Nardi 2008 ..  

 

I attended a great Siminar on Brunello conducted by the great Kevin Zraly where we tasted some wonderful current vintage Brunello including the just mention offerings as well as

Il Poggione Riserva 1999 and Col d'Orcia Brunello 2001, both great vintages and now aged quite well.

The seminar conducted by Mr. Zraly was phenominal as usual and when I inquired if Kevin was going to do it again, I was dissapointed to hear he wasn't .. They got someone else whose name I do not recognize .. Hopefully the lady will conduct a fun, informative seminar, but after attending Zraly's last year, I doubt if  very many could match Kevin's wonderful performance. "Cie la Vie."

 

At the tasting last year, one of my suppliers asked if he the Count Francesco Maroni Cinzano by, as he wanted to give me a personal 1-on-1 tasting of his latest offerings. Of course I said yes, "Do you think I'm a Mad-Man?" Maybe? Well the Count came by the next day with some phenominal Brunello's, including; his 2008 Vintage, Rosso di Montalcino 2010, Col d'Orcia Brunello 2001, and the amazing Col d'Orcia Brunell "Col Vento Riserva" 2004 .. That wine is amazing and one of the best bottles of Brunello I tasted all year. And Poggio Al Vento 2004 was just being released in 2013, it was incrediable .. All the Counts wines are quite wonderful, and he also brought along a nice wine he makes at his property in Chile .. The wine "Erasmo" is a very fine Bordeaux Blend that I quite like, I put on my list, along with The Counts Brunello both 2005 and 2008 vintages which have been selling extremely well and our customers just love them ...

 

"DON'T TOUCH IT !!! DON'T TOUCH IT !!! " Cried Kevin Zraly, startling some, scarring others at last years Brunello Seminar he conducted at Benvento Brunello 2013 at Gotham Hall in New York ...

You can read more on Mr. Zraly and the 2013 Brunello tasting in my article "Brunello Tripel Header" at Ny-Foodie

 

JUST CLICK HERE ...

.

Fattoria di Barbi Table at NY Brunello Tasting 2013

BARBI BRUNELLO "One of My Favorite Brunello Houses"

 

 

 

Daniel Bellino-Zwicke & Count Francesco Maroni Cinzano

Drinking The Count's Famed Brunello

NEW YORK, NY

 

 

"One of The BEST BRUNELLO 'S I've Ever Tasted"

MAYBE Thee BEST Ever !!!

Poggio AL Vento

Brunello Di Montalcino

Riserva

2004

 

"One of the Best Brunello's I've ever had, and I've had some Great Ones;

Val d' Cava Madonna 1990, Angelo Sassetti 1990, Barbi Riserva 1995, Poggio Antico 1997

and many more ....

 

 

The FOLLOWING Is From The BRUNELLO Di MONTALCINO CONSORZIO Website

 

Brunello di Montalcino is a visibly limpid, brilliant wine, with a bright garnet colour. It has an intense perfume, persistent, ample and ethereal. One can recognize scents of undergrowth, aromatic wood, berries, light vanilla and jam. 

To the taste the wine has an elegant harmonious body, vigorous and racy, it is dry with a lengthy aromatic persistence.
 

Because of its characteristics,  BRUNELLO can be aged for a long time, improving as the years go by. It is not easy to determine exactly for how many years it improves. It depends on the vintage. It varies from a minimum of 10 years to around 30 years, but it can be kept for even longer. Naturally it must be kept in the right way: in a cool cellar, but above all with a constant temperature, in the dark, without noises and smells; the bottles should be laid horizontally.

.

.

Click Here!

SUNDAY SAUCE

Daniel Bellino-Zwicke

http://www.amazon.com/Sunday-Sauce-When-Italian-Americans-Cook/dp/1490991026

 

MORTADELLA SANDWICH

MANGIA BENE !!!

MAKING a MORTADELLA SANDWICH

ITALY

ROCCO'S CARBONE DANTE MILADY'S And GREEDY LANDLORDS

The OLD ROCCO'S SIGN

The traditional Italian restaurant Rocco in Greenwich Village has closed due to “greedy landlords,” as Rocco’s owner Antonio DaSilva says on the now-defunct restaurant’s voice greeting.

THE OLD ROCCO'S SIGN

"Yes the Old Sign with CARBONE Superimposed

Over ROCCO

all photos Daniel Bellino-Zwicke

GREENWICH VILLAGES LOSES CHERISHED CAFFE RESTAURANT BAR 

            and BAKERY (Vesuvio's)


First it was Rocco's a couple years ago. Rocco's Restaurant on Thompson Street was just one of few surving Old-School Italian Red-Sauce Restaurants left in New York's Greenwich Village .. As per usual with greedy-landlords and insane skyrocketing rental priced, the rent on Rocco's was jacked-up by another "Greedy Landlord" and Rocco's was "pushed out of business" and forced to shut its doors after almost 90 years in busines (Since 1922).

Milady's, one of the last remaining old-school neighborhood bar was forced out of business by "greedy landlords" and served their last Beer to sad and loyal customers on Sunday, Juanuary 12, 2014 ...

The beloved classic Italian Caffe, "CAFFE DANTE" Closed on Sunday, January 19, 2014
"What is this World Coming to?"


Reported From The VILLAGER   ........ January 19, 2012

In November of last year, the New York City restaurant blog Eater reported that the traditional home-style dining spot’s lease was up at the end of 2011. And to renew that lease the landlord was asking for $18,000 a month — a $10,000 monthly increase from what DaSilva traditionally paid.

Assuming the lease are young up-and-comers Mario Carbone and Rich Torrisi, both chefs belonging to the Torrisi Italian Specialties team. Together with partner Jeff Zalaznick, the group operates a mini-chain of restaurants with two spots in Little Italy and a stand at Yankee Stadium.

Word is the Torrisi team struck a deal with Rocco restaurant’s landlord and then slyly advertised the restaurant takeover in a 16-second video on their Web site.

“It’s pretty bad and it’s a shame,” said Ralph Redillo, the superintendent of the restaurant’s building. “A lot of outsiders came into the neighborhood just for Rocco’s.”

Pat Gombos, a neighborhood regular of Rocco's says, “Great prices, great food and great atmosphere,  I’ll totally miss it.”

"La TAVOLA" Is GREENWICH VILLAGE ITALIAN

CLICK HERE For La TAVOLA

NEW YORK & $3 BEER

PBR

 

New York and the $3.00 PBR, Pabst Blue Ribbon Beer has been a God-Send to many New Yorkers. As you all know, the US Economy has been in the Shitter for the past 5  years or so.

Many people are out of work, and many who are working, are taking home Half-as-Much Money or more of what they used to make. People have had to buckle down and give up or curb many things they enjoyed previous to the current state of our economy, which is in almost a Depression Era State.

Yes, everybody says that we are not in a Depression, we're in a recession. Those are the Rich and Well-Off, The 1%-ers  talking. To many, the state of our Union and their feelings are of Depression.

So, because of the Terrible State of our Economy you have given up eating out 3 times a week, you buy less clothes, spend less on Entertainment and any number of things. You haven't had a vacation in the past two years, maybe more. You've given up a lot. We all have.

Now when it comes to socializing, going out for a few Beers or Cocktails with some friends, you've had to cut back on that too. But hey, you gotta draw a line somewhere, and everyone is entitled to a few drinks to unwind every now and then, and to be with friends. Yes times are bad, people are hurting, you need your friends more than ever. And having a few Beers or Drinks is one of the most common adult ways to do so. It's natural and part of everyday life. You should be able to have two or three drinks or beers and not have to spend a small fortune doing so. You should be able to have 2 beers for about $10 including tip, and about $16 for tow drinks including tip. That's reasonable. That's what most people pay around America, and even less. But we don't live in America, we live in the greatest City in The World, New York, and Cocktails and Beers here can be oh-so-dear. "Expensive!" Expensive as Hell, "Ridiculously Expensive." It's absurd and outrageous, with many places thinking it's normal and OK to charge $16.00 or more for a measly little Cocktail made by a friggin so-called "Mixologist." Ha!  It's not OK, what's a person to do? So yes, we live in New York, and having a couple cocktails here can be a costly undertaking.. What is a Poor Working Guy or Working Girl to do??? Well Boys and Girls, let's Thank God for that great thing of wonder and the Bars and establishments who so graciously and kindly serve it, The $3.00 PBR, That's right, a $3.oo Beer in The Land of The Over-Priced $16.00 Cocktail, Manhattan, New York, NY..... It's quite Sad, Greedy too, not to mention "Ridiculous Ludicrous and Insane."

Yes, Thank God and let's thank the Kind-Hearted proprietors who serve $3.00 PBR'S or any Beer for just $3 or $4 in a New York Bar. You are doing your fellow man a public service and we thank you for that. Whoever you are, you are to be commended, and Shame-On-You, all those places that serve $14 PLUS Cocktails. "RIP-OFF" !!! Wish the masses would Boycott these places and patronize places like Blue & Gold Bar, 7B, and anyplace who has a heart. Bars that serve 3 and 4 Dollar Beers.

I just have to say, it's great to go to a place like Blue and Gold Bar on East 7th Street and know that you can have 3 or 4 Beers for just $12 to $16, accounting for a Buck a Pop for the Barkeep. Now that's pretty good. I have had the best times hanging at Blue & Gold with some friends. You sit at the Bar or get into a nice comfy booth, drink your Beers ($3 PBR'S), relax, listen to the Music, Chit Chat, and just enjoy, and it's not going to cost you The Shirt Off Your Back.

Yes, you can have 4 Beers, tip included for the price of 1 Rip-Off Drink at one of those Rip-Off Joints. And if you are Dumb enough to have four drinks in one of those places, guess what it's going to cost you? About $75 my friend.

Well, do the Math, and if you can afford $75 for only 4 drinks, God Bless You. And if you can't, you've got an alternative. Right, your local $3.00 PBR Joint. They're a God-Send.

 Daniel Bellino Zwicke

Copyright 2008 Daniel Bellino Zwicke

PLACES To GET A $3.00 PBR in NEW YORK

BLUE & GOLD BAR in the East Village, on East 7th Street between 1st and 2nd Avenues. Blue & Gold has long been a favorite of mine ever since I lived in the East Village from 1982 to 1994. It's just a cool ol normal old style bar with a pool table, standard 50's 60's Bar Decor, and Best-of-All $3.oo PBR'S and $6.00 Cocktails. I love it.

7B   a.k.a. The Horseshoe Bar, also in the East Village, a bastion of cheap and fare prices in Manhattan and Land of The $3.00 PBR and other $3 and $4 Beers.  7B  is located on the corner of Avenue B at 7th Street, hence the name "7B"  ... The nickname Horseshoe Bar comes from the shape and dimensions of the bar, "Horseshoe Shaped." The bar has been the setting of numerous movie shoots, including the scene in Godfather II when Frankie Pantangeli (Frankie 5 Angels) goes to this bar for a meeting with the Rosato Brothers, and Danny Aiello raps a Piano-Wire around his neck. A scene from Crocodile Dundee and other movies as well ....  But Best of all, at 7B they serve $3.00 Beers, cheap drinks, and they have a photo and sell Potato Chips and Pretzels which practically no bars in Manhattan ever do any more. And this is a good thing when you get the munchies from the Beer. Glory Hallelujah, thank God for 7B .. 

  .

GOT ANY KAHLUA ?

The BIG LEBOWSKI COOKBOOK

Daniel Zwicke

   

          .    

2001 Barolo Conterno DeGrezia New York

ALDO CONTERNO BAROLO CICALA 2001

One of The GREAT BAROLO VINTAGES EVER

at

DeGrezia

NEW YORK

THIS WINE Was AWESOME !!!

94 on a 100 Point Scale

Barolo Aldo Conterno "Cicala" 2001 ...  It's a classic Barolo from one of Barolo's finest producers, Aldo Conterno .. Cicala is a single -vineyard Barolo .. I'll take this oportunity for those who may not know, a single-vineyard wine is one in which all the fruit that goes into that particular wine comes from one sight-specific vineyard area .. These single vineyard vineyards are located on an estate in small plot that has the best growing conditions for wine within a larger area .. The sight is usually special because it gets the best sun light and is usually on a southern faceing vineyard, possibly on a hill and has good drainage and other terrain elements beneficial to maximum grap growing ...
  Back to the Aldo Conterno Barolo Cicala 2001 .. As we've already stated, Aldo Conterno is a great Barolo producer and this wine comes from a famous single-vineyard .. Now moving on to the vintage, 2001 in Barolo and Barbaresc was one of the greatest Barolo vintages ever, along with 2000, 1996, 1989, 1990 and others ..
   We opened a couple a few bottles at this party, and they were all in great condition, properly cellared for the whole of their lives. Decanted, the color and aroma were marvelous and no signs of any faults such as Bret, oxidation, be cooked or corked. Yes the bottles were in excellent conditon. The aromas were classic Barolo as was the taste, of which the wine had many marvels, including; Alcohol Soaked Cherries, Truffle, tar, and Licorice .. I loved the wine, one of the finest Barolo's I have ever tasted and I've tasted many running the Inoteca at Del Posto, Bar Cichetti and Barbetta Wine Director for 4 1/2 years were I tasted the likes of Ceretto Bricco Rocche Barolo 1990,  Renato Ratti Barolo Riserva 1990, Marcarini Barolo Brunat 1996, Bartolo Mascarello Barolo 1996 97 and 1990, Gaja Barolo "Sperss" 1990, Giacamo Conterno Monfortino 1978  1989 1990, and Cavolotto Barolo Bricco Boschis 1990 and 1996. Mascarello barolo "Monprivato" 1990 1989 & 1996 just to name a few of the many I have had over the years ... With all this said and done, I'll tell you this Conterno Barolo "Cicala" 2001 is the best Barolo I've had in the past 5 years or so, and I'd deffinately rank it way up there with all the great Barolo I've tasted over the years including many from the great 1989 1990 1996 1997 2000 and 2001 vintages .. I'd rate this Cicala 2001 about a 93 on a 100 point scale if I was forced to do so .. But my best way of describing this or any great wine is; that I Loved it, I couldn't get enough of it and wanted more, when all was gone. The wine was memorable and a joyous pleasure to drink. Bravo Ado!




Daniel Bellino Zwicke


photo Daniel Bellino-Zwicke