Pizza Popolare at Kesté

 

Roberto Caporuscio is a master pizzaiolo and I have enjoyed his pizza since he first opened Keste on Bleecker St.

Recently he invited me to Keste at the Fulton Street location.

 

For the month of December, Roberto is reducing the price of three of Keste’s most popular pizzas to $5  each, the same price you would pay for them in Naples!

The pizzas include:

Mast’Nicola made with grana, lardo, basil and extra virgin olive oil. Roberto said that this pizza dates back to the 16 century before tomatoes were known in Europe.

Marinara Kesté made with tomato sauce, cherry tomatoes and oregano. Roberto said this pizza dates back to the 17 Century when tomatoes came into Europe from the New World.

Margherita made with tomato sauce, fresh mozzarella, grana, basil and extra virgin olive oil. He said this was the most famous pizza and it dates from the 18 Century. It is my favorite and has been since I first went to Naples in 1970.

The $5 pizza popolare are available at Keste Bleecker St. and Keste Fulton St. The promotion at the moment will last until the end of the year.

Roberto speaking  about the pizza popolare

Roberto said he now uses 70% Tipo 1 and 30% Tipo 00 flour from Caputo for his dough.

The mozzarella is now made in-house.

Roberto also made a few of his other specialties.  Here he is cutting  focaccia stuffed with prosciutto and cheese

Fried Buratta Cheese

Roberto also made a pizza with mozzarella, anchovies and grated lemon rind 

There was a special dessert pizza that is not on the menu.

We had two wines:

Prosecco DOC “Cuvée Giuliana” Isotta Manzoni made from 100% Glera. The soil is clayey and calcareous, the vines are 25 to 30 years old and the vineyard is at 200 meters. The exposure is southwest and the training system is the traditional pergola. Fermentation takes place for 25 days in stainless steel tanks and it is aged for one month is stainless steel. The wine has hints of apple and lemon with a note of grapefruit and nice minerality.

 

Brunello di Montalcino 2013 Piancornello made from 100% Sangiovese. The training system is spurred cordon and there are 5,000 to 6,000 plants per hectare. The wine ages for 24 months in oak barrels and at least 4 months in bottle before release. This is a full bodied wine with red and black berry aromas and flavors, a hint of spice and herbs and touch of balsamic.

Advertisements

2 Comments

Filed under Kaste, Pizza, Pizza and Wine, Pizza Restaurants

Hello Grappa in Pictures

I drink Grappa all year long but as the weather turns colder and the holiday seasons is under way I tend to think of Grappa more often.

While writing on another subject I came across a number of pictures of my last “Hello Grappa” trip that I wanted to share.   As I looked through my photos, I sipped a glass of grappa and enjoyed a grappa brownie that Michele had made. For more on Grappa see Hello GrappaDistilleria Marzadp,  Grappa Cocktails

The first stop  was the Bonollo distillery near Padua (Trento)

Bonollo

Elvio Bonollo after the Grappa tasting

Bonollo- The vinaccia, after it has been distilled.

 Grappa Prosecco

Grappa Amarone

Our next stop was the Bottega Distillery in Bibano di Godega (Veneto)

Before the tour of the distillery and the grappa tasting we had the chance to see a glass blowing demonstration

The result

A Grappa Masterclass with the enologist Lorenza Scollo who is very interesting and knowledgeable 

Tasting Grappa with another Grappa lover Tom Maresca at Bottega

Grappa Prosecco


Grappa Bianca

Grappa Moscato

Grappa in Barrique

That night we had dinner with the dynamic and entertaining Sandro Bottega

We also visited the Bepi Tosolini Distillery in Udine (Friuli-Venezia-Giulia)

Lisa Tosolini giving us a tour of the distillery 

Most of the barrels have been signed by visitors to the Distillery. Michele had been here on another press trip but could not find the barrel she signed the first time so she signed another barrel.

I even signed a barrique!

 

Must

The vinaccia (must) going into the still

Individual tasting sheets for the tasting conducted by Lisa, very interesting and informative.

Grappa Friulano

 Most

Grappa Ramandolo

We also tasted a unique Smoked Grappa, almost like an island scotch

Next stop was the Castagner Distillery in Treviso (Trento)

Giulia Castagner

Making Grappa 

It is all done by computer 

Giulia conducted a  tasting for us of a number of Grappas

Grappa Riserva Leon 7 years old

Grappa Brunello di Montalcino

Last but not least was the G Bertagnolli Distillery in Mezzacorona ( Trento)

Stefano Pederiva, the export manager explained how grappa is made

Stefano conducted a Grappa tasting

Aged Grappa Gran Grappino

Traditional Grappa from Trentino

5 year old Grappa in barrique


I was very impressed with all of the grappa that I tasted. Today there is a grappa for every taste:  traditional white Grappa, Grappa aged in different size barrels and woods, Grappa aged in used port barrels, smoked Grappa, Grappa aged in amphora and Grappa aged in barriques.

 

Leave a comment

Filed under Bonollo Distillery, Grappa

Pizza at Sottocasa

I first met Luca Arrigini when he was with the master pizzaiolo Roberto Caporuscio at Kestè on Bleecker Street.

Luca opened Pizzeria Sottocasa in Brooklyn and Michele and I tried it several years ago. We really liked the pizza but somehow we did not have the opportunity to return.

Two weeks ago friends that live in Harlem said they have been ordering pizza from their local branch of Sottocasa and invited us to join them there. We were glad to go.

Luca is from Milan and now lives in Brooklyn where he normally works, but he told me he would meet me at the Harlem location when I came. His partner Matteo Prospiti and his wife Elena live in Harlem so they are typically at that location.

The Brooklyn Sottocasa is located at 298 Atlantic Ave (718) 852-8758. The Harlem branch is at 227 Lenox Ave (646) 928-2870. Both locations are on the ground floor of a brownstone, which is where the name comes from.

We started with gluten free focaccia because one in our party is on a gluten free diet. It crisp, tasty and very good.

Next we had a regular Margherita made with tomatoes, mozzarella and basil. The crust was flavorful and well risen and a light dusting of semolina underneath gave it a subtle crunch. The toppings were good, too. The tomatoes were sweet and the mozzarella fresh tasting.

After that we tried the Napoli made with tomatoes, mozzarella, anchovies, oregano and basil which we also enjoyed.

Our friend ordered a gluten free Margherita, which was very good for gluten free.

The last pizza was a Laura, named after Luca’s wife. It was topped with tomatoes, mozzarella, mascarpone, speck and rosemary.

Luca said they make Neapolitan style pizza because he believes it is the best pizza of all.

The dough is made with Caputo 00 flour and rests in different stages for 48 hours, though it is usually never used before 60.

They use only Italian organic tomatoes for their sauce, freshly crashed and with just a little salt added. Fior di Latte mozzarella from Wisconsin is the cheese they use. They break the cheese by hand everyday to insure the right texture. The extra virgin olive oil is from Sicily, labeled directly for Sottocasa.

We also enjoyed the generous salads, which were lightly dressed and a good complement to the pizzas.

The wines 

Brunello di Montalcino 1990 from Livio Sassetti made from 100% Brunelllo. The wine was drinking very nicely, showing no signs of age and should last for a number of years.

Barbaresco 1971 from Produttori del Barbaresco made from 100% Nebbiolo. This has developed into a classic mature Barbaresco and is a pleasure to drink.

Both wines were a perfect complement to the pizza.

The cappuccino.

Matteo offered us two amaros and said because they were across from a school they did not have a liquor license and only could serve wine. The two Amaros were wine based.

The first was Pasubio Vino Amaro from G Cappelletti which was very nice but a bit too fruity.

The second, Cardamaro Bosca, was stronger and with more herb and spice flavors. We all really liked it.

4 Comments

Filed under Barbaresco, Brunello, Pizza, Pizza Restaurants, Produttori del Barbaresco, Sottocasa, Uncategorized

Grappa Brownies

By Michele Scicolone

For a spirited holiday season, I can’t think of a better dessert than these luscious brownies made with three of my favorite ingredients: chocolate, espresso coffee and grappa.

The chocolate takes two forms, unsweetened squares and semisweet chocolate chips and the coffee is dry instant espresso powder which deepens the chocolate flavor. But the grappa is the best part, adding a sophisticated warmth and richness which makes these brownies different from all the others. A clear, traditional style grappa is best for this recipe.

The brownies can be cut into small squares to add to a cookie tray, or into larger pieces to serve with ice cream, berries and hot chocolate sauce for a dessert. A splash of grappa on top is a nice final touch!

Makes about 16 to 32 brownies

1-1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 ounces (2 squares) unsweetened chocolate

8 ounces (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 tablespoons instant espresso powder

2 large eggs

1/4 cup grappa

2 teaspoons vanilla extract

6 ounces (1 cup) semisweet chocolate chips

1 cup walnuts, coarsely chopped

Place an oven rack in the center of the oven. Preheat oven to 375°F. Butter a 13x9x2-inch baking pan.

On a piece of wax paper, sift together the flour, salt and baking soda.

Place the unsweetened chocolate squares in a small heatproof bowl or double boiler and set it over, not in, a pan of simmering water. When the chocolate has softened, stir until smooth.

In the large bowl of an electric mixer at medium high speed, beat the butter until light and fluffy. Add both sugars and beat well. Then add the instant espresso powder, eggs, grappa and vanilla. Scrape the melted chocolate into the mixer bowl and beat until smooth and well blended. At low speed, stir in the dry ingredients. With a spatula, stir in the chocolate chips and nuts.

Scrape the batter into the prepared pan and spread it evenly. Bake for 25 minutes or until a cake tester inserted in the center comes out clean. The cake will still be very soft. Do not over bake.

Place the pan on a rack to cool. Cut into squares. Store in an airtight container with wax paper between each layer.

 

 

 

 

Leave a comment

Filed under Brownies, Grappa, Hello Grappa, Uncategorized

Tasting Port and Madeira

I have always enjoyed Port wine in its different forms as well as Madeira but until recently,  I have not had the opportunity to drink them.  Michele and I decided to go to Lisbon and I was looking forward to enjoying Port and Madeira there, but by coincidence, just before we left I attended a friend’s birthday dinner were they were served Then a few days after we returned, the Wine Media Guild held a tasting of Portuguese wine.

At a special dinner at Gramercy Tavern

D’ Oliveira Reserva Verdelho 1966 Madeira The grapes are harvested, crushed, pressed and then fermented in stainless steel or oak. With the Verdelho grapes the skins are removed to produce this dryer style of Madeira. The winemaking process involves heating the wine. Fermentation is stopped with brandy and the time of adding the brandy depends on the grape variety. Verdelho gets the brandy on the fourth day of fermentation. The wine is put into large wooden casks which stand in a heated room. The cellar master tries to keep the characteristic taste of the shipper when blending different wines together. The age given on the label indicates the youngest wine in the blend. Blended wine with the name of the grape on the label must contain at least 85% of this grape. The other 15% can be other varieties, usually Tinta Negra Mole.

Vintage Port 1963 Graham Declared by all major Port houses, 1963 was a monumental vintage against which others are now judged. This is a classic vintage port, which will still last for a number of years.

In Lisbon

Niepoort Vintage 1978 Vintage Port This was not a generally declared vintage but it was a year in which many Single Quinta Vintage Ports were produced. This was a great way to end a meal as the finish and aftertaste of the Port went on and on.

Quinta do Noval unfiltered single vineyard port 2012. Made exactly like a Vintage Port with only noble grapes from the Quinta. The grapes are crushed by foot and the wine is unfiltered. It is aged in casks for 4 or 5 years instead of the 2-year aging for Classic Vintage Port. The wine has nice flavors and aromas of black fruit and a touch of prune. It can be drunk now but will improve with age.

Dalav Colheita Port 1985 Port from a single year harvest. Instead of an indicator of age like blended tawny (10,20,30, 40…) the year is always on the label. It should not be mistaken for a Vintage Port because the Colheita must age for a minimum of seven years in oak casks. This is an elegant wine with a lot of aroma and flavor of dry fruit, spice, honey, nuts, cinnamon and a very pleasing finish and aftertaste. I really liked this wine and a brought back a few bottles. The wine does not develop significantly in the bottle.

Kopke 20 years Old Tawny Port matured in wood. Grapes are hand picked, destemmed and crushed and made into wine by a careful maceration to extract the color, tannins and aromas, enhanced by constant churning during fermentation. Fermentation takes place in vats (lagares) at a controlled temperature (29 to 30 C )until the right degree of sweetness (balumè) is achieved. Grape brandy is added to create the final fortified wine made by blending different vintage to achieve the typical characteristics of aged Tawny Port. The wine is then matured in casks.

Valriz Porto 20 years old Tawny Port made from Tinta Amarela, Tinta Roriz and Tounga Franca. Aged in large chestnut casks. The wine has hints dried fruits, almonds, hazelnuts and spice. We had the 10 year old and the 20 year old side by side.  The 20 year old was well worth the extra money.

Wine Media Guild tasting of Portuguese Winw

The speaker was David Ransom WMG member and co-host with his wife Melanie Young of the “Connected Table”

Quinta do Vallado 20 year Old Tawny This is a fortified wine made mainly from Touriga National, Touriga Franca and Tinto Cä from old vines plus 5 other indigenous grapes. The grapes are handpicked from the estate vineyards. Because port wines are intended to be sweet, fermentation is arrested half way through the process, before all the residual sugar has been fermented. Fermentation is halted through the addition of grape spirits, thus producing a fortified wine. The wine is aged in 600-liter old oak casks and other oak vats for years during which time the complex aromas and flavors can develop. It is a rich, nutty wine with aromas of dried fruit and a touch of smoke. The alcohol is 20%.

C.N. Kopke Porto Colheita 2007 (White Port) Fermentation takes place in stainless steel vats where the grapes macerate and are churned with their skins on at temperature between 16 to 18 C. This produces a wine with color and structure that can sustain a prolonged aging in oak. The fermentation is halted by adding grape brand and thus creating a fortified wine. A Colheita wine matures in oak barrels for a period of time that can vary but never less than 7 years. It is bottled and sold according to the demands of the market. The wood aging is a perfect combination with the stone yellow fruit and the hints of citrus. There is mingling of the acidity and sweetness, which gives the wine an elegant and delicate finish. This was the first time I had a white Colheita Port and I will drink more.

Taylor Fladgate Quinta de Vargellas 1986 Single- quinta (single vineyard) vintage port is produced only in exceptional years in which a general vintage is not declared. Quinta de Vargellas has the highest percentage of old vines of any quinta in the Duro, with 60% over 75 years old. All of the grapes undergo the traditional foot treading method. Fermentation is halted by the addition of grape spirits before all the sugar has been fermented producing a sweet fortified wine. The wine is aged for two years in wood and then bottled unfiltered and will continue to age in the bottle for years. This is a wine with black fruit aromas and flavors and a hint of prune. 1986 was not a generally declared vintage.

Broadbent Boal Madeira 10 year old made from a white grape. The alcohol is 19%. This wine is about $30 and it was so smooth and velvet-like that it was almost too much!

 

 

 

 

 

 

 

 

 

2 Comments

Filed under Port, Uncategorized

Sicilian Thanksgiving Turkey

Thanksgiving 2018

Thanksgiving dinner is always held at our apartment with the same group of friends. It works out well because they are all involved with food and wine and all contribute something. It was a long fun evening beginning at 4:00PM and ending at 10:00 PM.

Michele likes to change the menu every year.  This year she decided to make a turkey recipe that she had tasted in Palermo, Sicily when she was leading culinary tours there.  She and her group dined at the home of a former caterer and chef, and though retired, the woman still enjoyed preparing meals in her home for visitors to her city.   When Michele visited, she made a roast turkey stuffed with pasta and it was delicious.

Michele asked her about it and was told that she had come up with the idea while experimenting with a similar recipe from the 19th century that was made with partridge.  Since she couldn’t get a partridge, she substituted turkey.  To make the the stuffing, the woman combined a Bolognese type ragu made with a minimal amount of tomato with Bechamel.   She cooked some ziti, tossed it with the sauce and grated cheese and used this as her stuffing.  Whatever could not go into the turkey, she baked in little timbales, one for each guest.

Michele made the turkey in much the same way, though she substituted some homemade turkey gravy for the Bechamel to lighten the sauce.  She made the gravy with turkey parts that she roasted a few days before Thanksgiving. 

Also, she made the Bolognese with ground turkey and pork, rather than the usual beef or veal.  For the pasta, Michele used imported mezze maniche, which are something like small rigatoni.  Additional brown turkey gravy was served to moisten the bird and stuffing.  With it, we had roasted sweet potatoes, fennel, rutabaga and buttered broccoli, as well as Michele’s fig and cranberry mostarda.

We started as always with Champagne

Billecart-Salmon (Magnum) Blanc de Blancs 1981 (Mareuil-Sur-Ay) made from 100% Chardonnay. The Champagne was showing its age but it was drinkable and enjoyable.

Fiano Di Avellino DOC 2000 made from 100% Fiano Selezione Erminia Di Meo. The late harvest grapes were selected from a particular family parcel. There is a prolonged maceration with the skins at a low temperature followed by soft pressing and controlled temperature fermentation. A year after the harvest the wine remains in stainless steel with the “fecce fin” for 13 more years before release. This is an exceptional Fiano. Even though it was a 2000, everyone believed it needed more time to open up.

Corton-Charlemagne 1986 made from 100% Chardonnay Louis LaTour. The soil is stony limestone and the vines are 30 years old. Harvest is manual. Traditional fermentation in oak barrels with complete malolactic fermentation. The wine is aged for 8 to 10 months in medium toast new oak barrels.The wine had a hints of honey, dried fruits and an herbal note.

Gevrey-Chambertin “En Pallud” 1985 (Magnum) Domaine Maume. Made from 100% Pinot Noir. The vineyard is .63 hectares and the vines are 70 years old, the soil is clay and limestone. The clusters are 100% destemmed. The wine is aged for 18 to 20 months in mostly older barrels and is bottled without fining or filtration. This for me was the wine of the evening and I was very happy it was a magnum!

Barolo “La Serra” 1978   Marcarini made from 100% Nebbiolo This wine was produced when the legendary Elvio Cogno was the wine maker. This is a classic Barolo with flavors and aromas of faded roses, licorice, tar, tobacco and a hint of cherry. 1978 was an excellent vintage for Barolo.

Chateauneuf-du-Pape  1978  Chateau de Beaucastel made from 30% Mourvédre, 30% Grenache ,10% Syrah, 10% Counoise and 20% other permitted varieties. The grapes are hand picked and only the best grapes are kept and vinified. After a total de-stemming, the wine is traditionally vinified in temperature controlled vats for 15 days an then aged in oak barrels. This is a full bodied mature wine with hints of blackberries, blueberries, violets and a touch of pepper.

Late Harvest Zinfandel “Paso Robles” 1978 made from 100% Zinfandel from the Dusi vineyard. Ridge. The Benito Dusi Ranch is the only Ridge vineyard source south of the San Francisco Bay area. The vineyard was first planted in 1923 and was only planted with Zinfandel. Ridge started using this vineyard to make wine in 1967. Destemmed and fully crushed grapes vinified on native yeasts are sent to tanks for submerged cap fermentation for 11 days. This is followed by full malolactic on the natural occurring bacteria; oak from barrel aging; minimum effective sulfur. There is pad filtering at bottling. This is a wine with fruity aromas, with hints of black cherry and other black and red fruits with a touch of prune and spice.

Back in the 1980’s I brought a case of this wine in this vintage. If I knew it was going to last this long I would have brought more. It was showing almost no sign of age and it was like I remember the wine from 30 years ago.

We had it with the cheese.

Grappa con Erbe Serafino Levi – this was a special treat because grappa made by Romano Levi is my favorite and I only had the Grappa con Erbe once before. Even more so since he passed away several years ago, grappa made by him is difficult to find. He was known as “The Angelic Grappa maker” and was a legend in his own time. The perfect way to end a wonderful evening!

 

4 Comments

Filed under Barolo, Billecart- Salmon, Chateaneuf du Pape, Chateauneuf-du-Pape, Cogno- Marcarini, Corton Charlemagne, Di Meo winery, Gevery-Chambertin-Eu Pallud-Maume, Grappa, Ridge, Romano Levi, Thanksgiving 2018, Zinfandel

Giusti Wines of the Veneto

In my last blog I wrote about the “KIN” the Erbaluce di Caluso of  Domenico Tappero Merlo – Vignaiolo in Canavese

The other winery at the lunch and tasting at Del Posto NYC organized by Michael Roman of Romano Brands was Societa Agricola Giusti Col, better know as Giusti Wines of the Veneto. The winery was founded in 2002. The center of the operation and the main office is located in Nervesa della Battaglia, a rural village in the province of Treviso.

Valentino

At lunch I was sitting next to Valentino Radaelli the Junior Export Manager.   He is a very knowledge and interesting young man. We not only discussed the Giusti wines but Italian wine in general and it was a pleasure speaking with him.

Prosecco DOC NV “Rosalia”  NV made from 100% Glera grapes from the “Rosalia” estate. The soil is of medium texture and the training system is sylvoz.  There are 3,550 to 4,000 plants per hectare. Fermentation takes place without the skins. Primary fermentation is with selected yeasts at a controlled temperature and secondary fermentation is at a low temperature in pressurized tanks. This is a fruity Prosecco with ripe fruit aromas and flavors and more than a touch of  sweetness.

Asolo Prosecco Superiore ”Extra Dry” NV DOCG 100% Glera grapes. The soil is red clayey and the training system is sylvoz and guyot. There are 3,500 to 4,500 vines per hectare. Fermentation is off the skins. The primary fermentation takes place with selected yeasts at a controlled temperature and the secondary fermentation is at a low temperature in pressurized tanks. This Prosecco has hints of apple, floral notes and a touch of lemon.

I asked Valentino if the Rosalia had more residual sugar than the Asolo. He said no, they were both extra dry but the grapes for the Rosalia were grown on the plain (the lowlands of the Piave Basin) while the grapes for the Asolo were grown on the hillside.

Extra Dry Prosecco can have between 12% and 17% residual sugar and my guess is that because the Rosalia comes from grapes grown on the plain it was closer to 17%  making it taste “sweeter.” The residual sugar for both is 15 g/l plus or minus 2. So the Rosalia would be plus 2=17 g/l and the Asolo would be -2 or 13.g/l accounting for the difference in taste. The Asolo would go better with food while the Rosalia would work by itself or with dessert.

Giusti owns almost 25% of the land in the designated Prosecco DOCG zone.

Pinot Grigio Delle Venezie DOC 2017 “Longheri” 100% Pinot Grigio from vineyards located in the Montello and Asolo hills and specifically from the vineyard Longheri which is part of the Rolando estate. Medium mixed soil. There are 4,000 to 4,500 vines per hectare and the training system is sylvoz and guyot. Fermentation is off the skins with selected yeasts at a controlled temperature. After fermentation the wine is kept in contact with the yeast for a long period and periodically stirred until it is bottled. This is a fruity wine with hints of pear and a touch of apple.

The wine has nice citrus aromas and flavors with hints of pear and a touch of banana.

Chardonnay Delle Venezie IGT 2017 “Dei Carni” 100% Chardonnay from the Dei Carni vineyard which is part of the Rolando estate. Vine training and fermentation like the Pinot Grigio. This is fruity and flowery with citrus notes.

Valpolicella Ripasso Classico Superiori 2016 DOC made from Corvina Veronese, Corvinone and Rondinella. The production zone is the hilly area of Valploicella at 100 to 150 meters. The soil is calcareous and volcanic and there are about 4,000 vines per hectare. The vines are trained by the Pergola Veronese system. The wine is aged in oak casks for about 12 months.

I asked Valentino if they dried the grapes for the Ripasso as many producers now do. He said no and then explained the process. After the wine for the Amarone is removed from the stainless steel vats, what remains in the vats is the skins. The fresh Valpolicello Classico is then poured into the vats taking on additional flavor and body from the Amarone skins. This Ripasso was one of the best I ever tasted with aromas and flavors of blackberries, blueberries  and a touch of prune. It is a very good food wine.

Amarone Della Valpoicella Classico 2016 DOCG made from Corvina Veronese, Corvinone and Rondinella. The production zone is the hills of the Valoplicella Classical area at an attitude of 120 t0 200 meters. There are 4,000 vines per hectare and the training system is the Pergola Veronese. Valentino said the grapes are picked a bit late to ensure ripeness and left to dry for about 120 days. They lose 30% to 40% of their weight and become raisin-like. This produces a wine which is very concentrated with a high sugar content and 15% alcohol. The wine is aged is 500 liter French oak barrels for 24 to 28 months. This is a full-bodied wine with hints of raisins, plums, cherries, figs and a touch of molasses. The wine will age for a number of years. Unlike many amarones, this is a food friendly wine.

The Amarone was a perfect combination with the steak.

Leave a comment

Filed under Amarone, Giusti, Prosecco, Valpolicella Ripasso