Showing posts with label Chianti. Show all posts
Showing posts with label Chianti. Show all posts

Thursday, January 2, 2025

Dining with The Conti Capponi

 

CONTI CAPPONI - BROTHERS SEBASTIANO & NICOLA CAPPONI

The COUNTS of VILLA CALCIANAIA



VILLA CALCINAIA

GREVE in CHIANTI

CONTI CAPPONI




DINING with The COUNTS


      I first met the Conti Capponi in the Spring of 1997, a year that turned out to be the greatest vintage ever for not just Italian Wine in Italy, but it was so remarkable that it was a great vintage for all of the best and most prestigious wine region in the World. The vintage was outstanding in Bordeaux, burgundy, Champagne, The Napa Valley, in Austria and Germany, in Piedmont, Montalcino, Campania, Tuscany (Chianti, Brunello), and the entire World. This was the year I made my first big wine trip to Italy, were I met Count Sebastiano Capponi and his brother Nicolo Capponi, and Giovanni Manetti of Fontodi in Panzano, who produced top notch Chianti and Super Tuscan Wines as well.

     I was in the process of opening the first Venetian Wine Bar (Bar Cichetti NYC), ever to exist in The United States, along with my partner in the venture, Tom T. I had conceived the idea after reading an article on Venice that mentioned the Bacari (Venetian Wine Bars) in the piece in The New York Times Travel Section. I got all hopped up reading the article, and made plans to go to Venice and investigate in the Spring of 1995. I booked a flight to Venice, and was on my way. Over the course of 8 days, I went into every Bacaro in Venice, eating Cichetti and drinking local wine, along with other wines of the Italian Peninsula. I studied the Bacari (Wine Bars) and how each of them did things : what types of cichetti they had, and how they served them,  the wine lists, decor, and every little detail involved in each separate wine bar. I took notes, both mentally and in my notebook. I learned quite a lot, and was armed with the knowledge to set my plan in motion.

     I made a business plan for the Bacaro that I wanted to open in New York. I met Tom T. at an event at the players club in New York. It was a Black Tie Event, honoring comedian / actress Carroll Burnett. It was quite the event. I met Tom, and we took a liking to each other, and somehow my plans to open a Venetian Wine Bar in New York came up. Tom loved the idea, and said, “Let’s get together and talk about this further,” and so we did. We decided to open the place together, and so this was how one-thing-lead-to-the other, and we ended up being invited to Villa Calcinaia to meet the two Italian Counts, The Conti Capponi, Sebastiano and Nicolo Capponi, aka Conti Capponi.

     The meeting was arranged by our friend Olga, who knew the two Noblemen Flroentine Brothers, Sebastiano and Nicola. Olga had a camera shop, just feet away from the famed Ponte Vecchia Bridge of Florence, and was just a block away from The Palazzo Capponi on the other side of the bridge from Olga Shop. A few months before Tom and his girlfriend Kate were in FLorence and met Olga when they went into her store to buy some film. They struck up a conversation and became friends. And so once, it happened that Tom and I were going to open a Venetian Wine Bar, and we were all taking another trip to Italy to do business, and explore more about Italian Food & Wine, restaurant, and wine bars, Olga told Tom about the Conti Capponi who owned Villa Calcinaia, and if we wanted to visit their wine estate in Greve, the Villa Calcianaia. And so we did.

    Another friend of ours in New York, Jean Franco who was from Florence and was the Maitre’d at our favorite Italian Restaurant “Novita,” was friends with the owner of Fontodi WIne Estate in Panzano, where Jean Franco arrange a meeting for us to meet Mr. Manetti, and visit the Fontodi Wine Estate.

     At the time we went on this trip, I didn’t know any proprietors of wine estates in Italy. Once I opened Bar Cichetti, and the Italian Wine Community saw what I was doing, they all wanted to meet me, to taste their wines, and visit their wine estates, any time I desired. This was wonderful and quite a revelation. Anyway, lets go to the day in question. The day we dined with the Conti Capponi.

     It was arrange that we would meet one of the brothers, Nicola Capponi at The Palazzo Capponi adjacent to The Ponte Vecchio. Olga went inside to look for Nicola. A few minutes later, out came Olga with the Conti Cappone Nicola. She introduced him to Tom, Maurat, and I. “How do you do,” said Nicola Capponi as we shook hands. He had an aristocratic English accent. I felt as though I was meeting Prince Charles. We had two cars. Maurat went in the Fiat Panda with Nicola. We had a  driver, and Tom, Olga, and myself were in the Mercedes with driver, following Nicola in the Fiant down to the town of Greve in Chianti, and to the Villa Calcinaia, the Capponi’s family wine estate, that had been producing wine in Greve for almost 500 years.

     We left Florence, we hopped onto the SR222 ancient road, the Chiantigiana and made our way to Chianti Classico and The Villa Calcinaia in Greve. The ride was enchanting, arriving into the beautiful rolling hills of Chianti, dotted with Castles, stone farm houses, and a patchwork of Sangiovese Grape Vines, row after row, Olive Groves,Cypress Trees, and other local flora. Seeing the rows of Grape Vines and Olive Trees, I was in seventh heaven. For this is one of the most beautiful spots in all of Gods Good Earth.

   We turned off the main road and onto the driveway leading up to the Villa. Again I was astonished as the drive, just like you see in the movies, was lined with Great Cypress Trees on both sides of the driveway. It was incredible.

    We arrived at Villa Calcinaia, and again I was astonished. It was beautiful, old, and grand. Outside, Nicola’s brother Sebastiano was waiting for us. Olga made the introductions, and so I met Sebastiano Capponi. What an honored. I have known Sebastiano for almost 25 years now, seeing him many times in New York and at the Villa Calcinaia as well. We went inside, at the doorway that lead into the kitchen where there was an open hearth fire, and the cook (a lady) was cooking, and preparing our meal. Wow?

   Nicola took us on a tour of the Villa , first leading us down the hall, he said “This is Alibaba,” as he led us into the room were large Terracotta Urns were filled with Olive Oil from the Capponi Estate. Nice. Nicola took us into another room, and said, “This is ou 300 year old Mother.” The mother being a gelatinous film that you pour wine over to turn it into vinegar. And the Capponi’s have one that has been kept alive for 300 years. Needless to say, their Chianti Wine Vinegar is amazing. We would try some letter when we’d have lunch with the two Counts.

    After seeing the Olive Oil Urns  (Alibaba) and the 300 Year Old Mothers, Nicola took us into the room where a couple tons of Trebbiano Grapes were hanging on slats to dry out, to make Tuscany’s famed Vin Santo Wine. Villa Calcinaia’s is one of Tuscany's best, and we just love it.

    We were then led into a room with many large Slovenian Oak Cask filled with aging Sangiovese for making Chianti wine. Nicola is quite theatrical, and he didn’t disappoint telling a dramatic story, and telling us about the CHianti and the Wine Theif he used to take some wine out of the large oak cask for us to taste. “Wow,” this was my first time doing what si know in the wine world as a “Barrel Sampl,” tasting wine that is aging in wooden cask out of the barrel to see how they taste at any particular time during the aging process. And I was doing it at a renowned Chianti Wine Estate, being served by the Noble Conti Capponi  Nicola. I couldn't believe my great fortune. Again, “I was in 7th Heaven”

   After touring the Villa Calcinaia Cellars, Nicola took us outside to show us the Herb Garden and some Sangiovese Vines, and Olive Tree Groves of the estate. Again, “Wow”

     We then went back inside the castle and were led into the dining room. “Wow, Wow, & Wow? I was going to have lunch with the two Noble Brothers, the Conti Capponi, Sebastiano and Nicola. We all sat down at a beautiful table in the dining room. The lunch was wonderful, drinking several vintages of Capponi Chianti, as we dined on a lovely Antipasto Misti of homemade Salami, Tuscan Pecorino, Olives, and Crostini Toscano. We drank the most recent vintage Chianti of Villa Calcainaia. After the antipasto, we had Pici Pomodoro (Pasta w/ Tomato Sauce), and drank more Chianti.

    The main course was a delicious Roast Chicken with Potatoes, and Chianti Reserva that was absolutely wonderful. We finished the meal with  Villa Calcinaaia Vin Santo and Biscotti, that was one of the most magnificent pairings imaginable. “Wow? What a meal?” , Needless to say, “It was the most memorable meals of my entire life. One I shall never forget. Thank Goodness I do have one nice picture of the meal. It is of me, in the dining room of Villa Calcinaia. “I wish I had more.” Thank God I do have at least that one.

    We finished lunch, thanked the brothers for such a wonderful time, and we bid then adieu. We hopped in the car, and made our way to Panzano. We’d meet Giovanni Manetti, nibble on Salami, and taste their amazing wines. The wines of Fontodi : Chianti, Chianti “Vigne del Sorbo,” Flaccinella, and Vin Santo. 

    “What a day?”





Daniel Bellino Zwicke


January 1, 2025









Me at VILLA CALCINAIA

GREVE in CHIANTI

"LUNCH with The COUNTS"

"Wish I had a BETTER PICTURE"








With CONTI SEBASTIANO CAPPONI

MYSELF & GIOVANNI MANETTI

NEW YORK 2024




CHIANTI


CONTI CAPPONI CALCINAIA CHIANTI











BOOKS by DANIEL BELLINO

DANIEL BELLINO has authored SUNDAY SAUCE, La TAVOLA, Mangia Italiano,
SINATRA SAUCE, The RAGU BOLOGNESE COOKBOOK, Got Any Kailua ?

And POSITANO The AMALFI COAST Travel Guide - Cookbook












SUNDAY SAUCE

AMERICA'S FAVORITE ITALIAN COOKBOOK













Wednesday, March 8, 2023

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"








GOING to POSITANO ?

The AMALFI COAST

YOU NEED a COPY of THIS BOOK

CAPRI SORRENTO NAPLES













Tuesday, September 28, 2021

Chianti

 



CHIANTI

VILLA CALCINAIA

GREVE

"EVERYTHING YOU EVER WANTED to KNOW ABOUT CHIANTI" ???

"BUT WAS AFRAID to ASK" ???



Friday, March 2, 2018

Slow Wine Tour NewYork 2018

. .

Screen Shot 2018-03-02 at 10.45.21 AM

With TOMASO PEPITONE (L) Robert D and MYSELF (R)

SLOW WINE NEW YORK 2018

EATALY DOWNTOWN

  .

Screen Shot 2018-03-02 at 10.46.56 AM.png

BORGOGNO

Long One of The World's Great BAROLO HOUSES

They Did Not Disappoint 

 

Screen Shot 2018-03-02 at 10.47.11 AM

Antica Casa Scarpa

The House of ANTICA CASA SCARPA was for me the overall winner as far as having the Best Selection on their table. It was Amazing, starting with : Barbera d Asti "La Bogliona" , a wonderful Brachetto Secco (Dry Brachetto) and the undisputed Winner of The Event, The Barbaresco Casa Scarpa 1989 was Kick Ass and probably the Best Wine I've Had so far this year (2018). I really enjoyed the tasting at this table, it was superb.

  .

Screen Shot 2018-03-02 at 10.46.35 AM

Ran into my Old Buddy ALEX at EATALY

 

Alex and I Opened DEL POSTO Back in 2006

ALEX was a Valued SOUS CHEF and BANQUET CHEF

While I was The MANAGER of The ENOTECA at DEL POSTO

We Worked Dam Hard and Had Fun Working Together along

with The Great MARK LADNER who was The EXECUTIVE CHEF

at DEL POSTO

  .

Screen Shot 2018-03-02 at 10.46.03 AM.png

BUSSIATTA

  The BUSSIATTA PASTA con SALSICCIA e RAPINI made by Alex and his team and was out of this World. So good that I had 5 portions over the course of 5 hours, along with  , #ProsciuttoDiParma MORTADELLA , PECORINO , and SALAMI and GORGONZOLA . "I kept going back to the Bussiatta." Awesome !!!    

RECIPE

     
SLOW WINE TOUR NEW YORK 2018
 
 
EATALY DOWNTOWN
 
March 1 , 2018
 
 
NEW YORK
 
"GOING to The Most IMPORTANT ITALIAN WINE TASTING of The YEAR Today"
TRE BICCHIERI 2018
NEW YORK , NY 
 
Daniel Bellino-Zwicke
.
.
.
Screen Shot 2016-10-30 at 7.59.18 PM
MANGIA BENE
MEMORIES of ITALIAN FOOD
DANIEL BELLINO ZWICKE
.
.

Sunday, November 23, 2014

FEAST of THE 7 FISH

                                              The Feast of The 7 Fish
The Feast of The 7 Fish

The Feast of The 7 Fish
Kindle Edition

The Italian Christmas Feast of The 7 Fish? Ever Wonder about it" Its meaning, make-up, rituals, and of course "How To Make It?" Well Ladies and Gentlemen, You're in Luck." Renowned Chef and Cookbook author Daniel Bellino-Zwicke has just come up with his latest "THE FEAST of The 7 FISH" An Italian-American Christmas Eve Feast, and just in Time for Christmas. If you've ever wanted to know about this wonderful Italian Christmas Tradition and How to make it, then this book is for you. It has Everything you need to know to make this Wonderful Italian Feast and on all levels ..  


THE FEAST of The 7 FISH

THE FEAST of THE 7 FISH

Feast of The 7 Fish
by Daniel Bellino-Zwicke
in PAPERBACK & KINDLE EDITIONS AMAZON.com



La Vigilia     


 My Aunt Helen used to make the famous Italian Christmas Eve Dinner, The Feast of 7 Fishes, The 7 Fish of the Seven Sacraments. I know she made it because I used to hear her talking about it when I was a little kid. Although I shared many wonderful meals with my dear Aunt Helen, I never had the pleasure of having the famous Christmas Eve Dinner “La Vigilia” Feast of Seven Fish with her. We always had Christmas Eve dinner with the immediate family and Aunt Helen had the Christmas Eve with her brother and sister and other family members. Aunt Helen was born in Salerno, Italy and was my Uncle Franks (1 of my Mother’s 3 brothers) better half. So for our Christmas Dinner my mother would make an Antipasto of Salami, Provolone, Peppers, and Olives, followed by Baked Ziti and a Baked Ham studded with cloves and Pineapple rings.    The first time I ever had the mystical dinner was about 14 years ago with my cousin Joe, his family and my girlfriend Duyen. We had been talking about this famous Italian Feast a few weeks previous, and were thinking of making it. Joe told me he wanted to have the Christmas Eve Meal of The Feast of The 7 Fishes, known in Italy as La Viglia (The Vigil) or “La Festa Dei Sette Pesci,” which is also known in Italian-America as The Feast of The 7 Fish, the 7 Fish representing the 7 Sacraments.    This Dinner, La Viglia originated in Southern Italy, especially in and around the environs of Napoli. The Feast of The 7 Fish is a Southern Italian tradition that does not exist in the rest of Italy, it is of the South. La Viglia, or “The Feast of the Seven Fishes” as it is known to Italian-Americans commemorates the waiting (Vigil) of the Baby Jesus to be Born at Midnight and the Seven Fish represent the Seven Sacraments of the Roman Catholic Church. Some also believe that the Seven Fish might signify the 7 Days of Creation, or The Seven Deadly Sins, but most believe the 7 Fish pertain to the Seven Sacraments.      So Joe asked me if I wanted to make this festive and all important dinner, to perform the ceremony. He didn’t need to ask twice. I had never made it before and was dying to do so. For a long time I had yearned to partake in this celebrated old Southern Italian Ritual, and this was my chance. Naturally I was excited, so was Joe. So it we had great anticipation of the grand Feast to come and we were filled with happy expectations of the meal to come. And what for the menu? I know Aunt Helen made Bacala, Shrimp Oreganata, Mussels, Baked Clams, Calamari, Octopus, and eel, all much loved Southern Italian (especially Napoli and Sicily) creatures of the Sea. We decided which fish we wanted and how to cook each one. Much thought and planning went into the menu and its execution. Joe wanted; Langoustines, Lobster, and Bacala. Alexandra asked if I would make Stuffed Calamari. We also decided on Shrimp Cocktail, Baked Clams Oreganata, and Cozze al Posillipo. The menu was set. Duyen helped me with the Calamari which we stuffed with Shrimp, parsley, breadcrumbs, and Peas. We braised the Calamari with tomato, white wine, and herbs, and if I must say so myself, the Calamari came out superbly. The Stuffed Calamari were a lot of work to make, but well worth the effort as they were a huge hit with all. The Macari boys, Joey, Edward, and Tommy, as well as sister Gabriella, Alexandra, Little Joey, Duyen, Jose, and Sergio from Barcelona were all in attendance.      The Mussels Posillipo, a great favorite of both Neopolitans and their Italian-American brethren, were cooked with garlic, white wine, parsley, and tomato, of which the sauce is always great to dip your bread into. This dish was one of my mother’s favorites back in the days when few Americans other than those of Italian origins ever ate these wonderful little bivalves. Now-a-days every-body does. As a young boy I remember my mother sending me to Bella Pizza in East Rutherford to get an order of them for her. She always gave me a few mussels to eat, and I have loved them ever since.      Joe helped me to cook the Langoustines. They are hard to find and I had to order a ten-pound box from Silvano in order to get them. The best way to cook langoustines is to split them in half and sauté them on each side in olive oil with a little butter and garlic. We served the Langoustines the same way as Silvano does as we feel his recipe is the best and everybody loves them that way. The Langoustines are served with a salad of thinly shaved fennel and celery dressed in olive oil and lemon with some split cherry tomatoes. Absolutely delicious!!!   The Lobsters we prepared the best way possible, the New England way, steamed and served simply with drawn butter and lemon wedges. There’s nothing better on Earth, well except for Sunday Sauce of course.   Well, that Christmas Eve Dinner The Feast of Seven Fishes was quite a wonderful experience. It was a huge success though quite a lot of work and actually, too much food, everyone was kind of full already by the fifth fish. The following year we decided on incorporating the Seven Fish into three courses instead of seven separate. It was a good decision. We still had 7 different fish, which is a must. Serving these 7 Fish in three courses was a good idea as it is much more manageable that way, both to cook and to eat. So, you will see later on that you can have this great Feast of 7 different Fish in a number of ways; either 7 fish in seven courses or do the 7 fish in three, four, 5, or 7 separate courses, whatever you choose, it’s up to you.    On this particular Feast of The 7 Fish in 3 courses, we decided to make the Stuffed Calamari, which I would not have chosen again because it was a lot of work, but it was Alex’s and Joe’s favorite and they said that it was a must whenever we make the meal. We had the Stuffed Calamari as our Antipasto Course. Alexandra and her mom helped me, so the amount of work was cut down and divided into three. The stuffed calamari took care of two of the seven the shrimp that were stuffed into the squid.  The second course (Primi) of Linguine Frutti de Mare consumed four of the Seven Fish required for the meal. It consisted of Mussels, Clams, Lobster, and Scallops cooked with garlic, oil, herbs, and just a touch of tomato.    The seventh and final fish was fresh Cod that I roasted and served with a sweet and sour onion sauce (Bacala Fresca Agro Dolce). Everybody went bananas for it especially cousin Joe who raved at each and every dish I put down. It’s a pleasure cooking for Joe as his passion for eating and for the Italian-American way of life, the food, the wine, the rituals. Joe truly loves and savors the experience, so I always love to cook for him, Alexandra, their children, or just about anyone for who savors the experience so well. This goes the same for my cousin Anthony Bellino his wife Debbie and their three girls Chrissy, Danna, and Allison, along with all my close friends and family who I share my meals with.    It makes cooking a joy rather than a chore, when cooking for family or friends, you give two of life’s great gifts, a tasty Home-Cooked meal combined with a little bit of love. Scratch that, “A Whole Lotta Love!”    If you don’t want to go so crazy, with 7 Fish as it’s quite an undertaking, you should try to do an odd numbers; 1, 3, 5, 7, 9, or 11. Three (3) is a Nice Number and represents the Holy Trinity of The Father, Son, and Holy Ghost. Basta, e Buon Natale!   EXCERPTED from THE FEAST of THE 7 FISH   by Daniel Bellino-Zwicke

  


The Feast of The 7 Fish

The Feast of The 7 Fish




SECRET ITALIAN RECIPES 
Segreto italiano

SEGRETO ITALIANO
by Daniel Bellino-Zwicke
 

Monday, January 27, 2014

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

Sunday, January 26, 2014

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
 
.
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.
.
.
SUNDAY SAUCE
Daniel Bellino-Zwicke
 

Friday, October 18, 2013

Chianti Comes To New York Town











Daniel Bellino-Zwicke
With
Cavalier Luigi Cappellini
at
DeGrezia 
NEW YORK



Yes Chianti came to town the other day. The town? New York City. The Chianti, Castello Verrazzanno ... Luigi Cappellini of Castello Verrazzano (Owner) visited with me and tasted me on his latest offerings from his equisite wine estate in Greve in Chianti Classico .. Chianti Classico is the great wine region in Tuscany that produces Italy's most storied wine "Chianti" along with Vin Santo and porprietory Super Tuscan Wines .. Mr. Cappellini is the proud owner of one of Chianti Classico's and Italy's finest most beautiful wine estates. They produce three different Chianti wines; a Chianti normale, Chianti Riserva, and a special limited edition Cru Chianti in Sassello which was formally bottled as a Super Tuscan but has by a good choice of Mr. Cappellini been made and classified into Chianti Classico Riserva status. Luigi brought the Sassello to me to taste along with other fine wines. Let me tell you, when I tasted the Sassello, it blew my wine. The "Sassello" Chianti Classico Riserva 2007 is one of the finest wines that I have tasted of a few thousand wines this year. The wine has everything going on for it, and I'm not going to go into some drawn out boring discription other than to say it was delicious, tasty, "In Perfect Balance," and just one of those extra special wines. I love it, and ordered 2 6 packs on the spot. We have many great wines in our extensive cellars of Big Names of great prestige and storied vintages, and I can easily say, that when we take delivery of this wine next week it will be among our greatest wines in our cellars of a couple thousand, the wine is great as great can be, "Basta!"
Luigi also brought his 2009 Chianti  normale and Chianti Reserva 2007, both quite tasty. Unfortunately, I wasn't tasted on their (Verrazzano's) great Vin Santo, which I've drank on numerous occasions in Greve at the Verrazzano Estate .. I wasn't tasted on it, as the importer Palm Bay does not import that particular wine from Verrazzano, but I can tell you from experience, the wine is nutty, lush, and just perfect ...
One wine that Luigi tasted me on and of which I just bought 2 cases as I love it, is a wine called Verrazzano Rosso, with a subtitle of MiniTuscan ... The wine is super tasty and very affordable ... It is made of Sangiovese, Cannaiolo, Mavasia, and a tiny bit of Trebbiano. This wine is made in the classic true old style of Chianti of which white grapes were allowed in the blend of mostly Sangiovese Grapes along with the native Cannaiolo, and white native grapes Trebbiano and Malvasia. The wine is quite tasty of medium body and ripe as well as a tad of bitter fruit flavors. As I said, this wine as made in the way that Chianti used to be made with native grapes of the Chianti Classico wine region. The laws and rules of what is a Chianti Classico by the law of the Italian Government and Chianti Consorzio were changed in 1996 to include the sacraligious inclusion of international grapes like Merlot and Cabernet Sauvignon ... For those who know me, they know I distane this practice along with a few other people who are Chianti lovers and purest. We wish for the laws to change back and exclude all "non-native Grapes" like Merlot, Cabernet Suavignon and any others, and for Chianti to incude only native grapes and a blend of mostly Sangiovese and including small amounts of native grapes like; Cannaiolo, Colorino, Malvasia Nero, and very tiny amounts if a property so chooses of the white grapes of Trebbiano and Malvasia Bianco. This is true Chianti and the kind of Chianti Luigi Cappellini makes at the Verrazzano Estate.