Ten Favorite Red Wines $20 and Under

Here are some of my favorite red wines that you can buy for $20 or less.

Dolcetto di Diano d’Alba DOCG “Garabei” 2017  Giovanni Abrigo made from 100% Dolcetto grapes planted in 1968. The estate is situated on a hill in Diano d’Alba at a high altitude. They own 11 hectares of vineyards. The soil is sandy with a lot of gravel. The juice is fermented naturally on the skins for 8 days in stainless steel tanks. After racking the wine is aged for 12 months in stainless steel and spends 4 more months in bottle before release. The wines are not filtered or fined. Sustainable farming methods are used. The wine has hints of red fruit, cherries. $16

Mustilli Piedirosso Sannio DOC 100% Piedirosso from the Pozzillo vineyard, which is at 800 ft. The soil is volcanic and clay and the exposure is southwest. The wines are between 10 and 20 years old. The grapes are hand harvested in late October. Fermented on indigenous yeast in temperature controlled stainless steel tanks. The wine is aged in stainless steel tanks for 6 months. Very nice fruit with hints of plums, violets and a hint of bell peppers.

Elena Walch Schiava Alto Adige DOC 2015 made from 100% Schiava from high side vineyards above Lake Caldaro at 1,312 ft. The soil is limestone and dandy clay. There is temperature-controlled fermentation at 27°C in stainless steel tanks for 7 days of skin contact. Malolactic fermentation and maturation take place in traditional 8,000-liter Slovenian oak casks. This is a fruity red wine with hints of cherry and a nice bitter almond touch on the finish. $16

Valpolicella Classico Superiore 2012 Sartori di Verona made from 45% Corvina, 30% Covinone, 20% Rondinella and 5% Croatina. The Valpolicella Classico area is north of Verona and the soil is calcareous with fine layers of limestone. There is soft pressing with skin maceration for 8 to 10 days. After pressing 10% of the must is extracted to obtain better color and tannin. After racking and malolactic fermentation the wine is aged partially in stainless steel and partially in oak for 15 months. The wine is aged in bottle for 4 months before release. It has aromas and flavors of rich red fruit with hints of black cherry, nice minerality and soft tannins. $20

Montefalco Rosso 2016 Bocale made from 70% Sangiovese, 15% Sagrantino, 10% Merlot and 5% Colorino. Harvest takes place by hand from the last ten days of September to early October. Vinification is exclusively with natural enzymes. The wine does not undergo any kind of stabilization or filtration. The presence of sediment should be considered a guarantee of authenticity. The wine is aged in barrels and barriques for about 12 months and aged in bottle for at least 6 months before release. This is a balanced wine with hints of cherry, violets and floral scents and a touch of spice. $19

Irpinia Aglianico DOC 2015 Tenuta Del Mariggio made from 100% Aglianico from estate vineyards located in Montemiletto at 500 meters and in Taurasi at 300 meters. The vineyards were planted between 2003 and 2012. There are 4,000 plants per hectare and the training system is guyot. Harvest takes place at the end of October and the beginning of September. This is a wine with red and blackberry flavors and a hint of spice and should be drunk within the next 5 years.$16

Casavecchia “Trebulanum” Terre del Volturno IGT Michele Alois made from 100% Casavecchia from a 1.5-hectare vineyard at 180 meters. The soil is volcanic with minerals, training system is guyot and there are 5,200 plants per hectare. Harvest is in the first weeks of October. Vinification is in stainless steel tanks with maceration on the skins for 20 days. Malolactic fermentation in large barrels (botti) for 18 months  and 6 months in bottle before release. The wine has hints of licorice, tar and smoke, a very long finish and a pleasing aftertaste.

Castelluccio Miano “ Perric One”  DOC, 2015 Sicily, 100% Perricone The average age of the vines is 20 to 30 years and the training method is guyot and spur-pruning. Before fermentation, the grapes are dried, then the wine is made using the “ripasso technique”. Traditional red wine fermentation with pump over during the initial spontaneous fermentation stage. Complete malolactic fermentation. The wine is aged for 3 months in steel tanks, then 10 months in small oak barrels and another 6 months in bottle before release. This is a full-bodied red wine with aromas and flavors of dry fruit with a nice aftertaste and long finish. $20

Nero D’Avola 2018 Cusumano 100% Nero d’Avola . Production zone San Giacomo, Butera. The vines are 14 years old and the exposure south, southeast. Training system is espalier and there are 5,000 plants per hectare. Destemming and cold maceration takes  on the skins for 2 days. Fermentation is with frequent re-circulation and removal of the must. Malolactic fermentation is in stainless steel an the wine remains on the lees for 5 months before release. This is a fruity easy drinking wine and a great value. $14 

Primitivo Salento “Mezzapezza” 2016 Trullo di Pezza made from 100% Primitivo from vines 20 to 30 years old at 5 meters. The soil is sandy clay, south exposure and the training system is Espalier. Harvest is manual. Fermentation is in temperature controlled stainless steel vats with maceration for 8 to 10 days. The wine is aged in stainless steel for 5 months and 1 month in bottle before release. This is a fresh intense fruity wine with hints of cherry, plum, and a touch of spice.$17

 

 

 

 

A Perfect Sicilian Lunch in NYC

Michele and I have a friend who loves everything Italian.  He studies the Italian language and has travelled to Italy many times, often with Michele and I. He loves real Italian food. Even though he lives in Montclair, NJ he will come to NYC for the food at Norma Gastronomia Siciliana. The food at this charming trattoria is prepared by chef/owner Salvatore Fraterrigo and is as authentically Sicilian as we have found anywhere outside of Sicily.

Our friend knows I like old Dolcetto and brought a 2007 to our recent lunch at Norma.

We started with the caponata, eggplant, onions, olives and capers in a sweet and sour tomato sauce.

Instead of bread I always order it with focaccia.  The crisp and chewy flatbread comes hot straight from the oven and it is a delicious combination with the caponata.

Dolcetto d’Alba 1985 Bruno Giacosa made from 100% Dolcetto. This wine was still drinking but was showing its age. The 1971, which I had on two different occasions, was fantastic.  1971 and 1985 were both very good years, so it was a problem of storage. As someone once said, “We do not drink great wines but great bottles.” Alcohol 12%

Then we had eggplant alla Parmigiana.  The chef’s version is made without breadcrumbs, making it lighter than most, and molded into a timballo.

We also ordered the meatballs, but we ate them before I could take a picture

The caponata and eggplant Piarmigiana were so good, that they made us crave more eggplant.  We all ordered the Pasta alla Norma, pasta tubes in a lightly spicy tomato sauce with fried eggplant cubes, topped with shredded ricotta salata and fresh basil.  We all agreed it was the best pasta we have had  in  a restaurant outside  of  Italy  in  a long  time.

Dolcetto di Dogliani “Briccolero” 2007 DOC Chionetti made from 100% Dolcetto. The soil is of a medium mix, calcareous, the training system is guyot and the exposure is southeast. Fermentation: soft-pressing, maceration with the skins for 15 days. Maturation: 85-90% in steel tanks for about 11 months and 10 to 15% for 11 months in 30HL oak casks. Chionetti is a great producer but the wine was not showing well. We had it decanted but it did not help. Our friend said he had the 2008 the night before and everyone said how good it was drinking.  Again, another case of  bottle variation.

It is interesting to note that the alcohol on the 1985 was 12% and on the 2007 14%.  Is this caused by global warming?

For dessert there were freshly made mini cannoli  garnished  with  pistachios.

and Almond Semifreddo with warm Chocolate Sauce

We ended with perfect espresso coffees – a fitting end to a perfect lunch.

Norma Gastronomia Siciliana– 438  3rd Avenue NY, NY- 212-889-0600

 

 

 

 

In Praise of Old Dolcetto

Recently on Facebook I posted pictures of a number of wines that are not supposed to age. They were all Dolcetto and all from the 1970’s.

There were many comments: “You must like geriatric wines,” “prove to me they are not corked,” and “you’re adventurous.”  Some expressed complete disbelief and a few actually agreed with me.  Here are the wines with my comments.

 

Dolcetto D’Alba 1971 Bruno Giacosa This was amazing — a Dolcetto almost 50 years old. It was in very good condition with subtle hints of red and black fruit. I had this wine for Thanksgiving-2019  and  these  comments  were  from  my  blog  post.

I had another bottle on January 2 and it was still amazing.

Dolcetto Cru Nassone La Morra 1971 made from 100% Dolcetto Marcarini/ Cogno  I do not believe this label is used anymore. Back in 1971 the wine would have been aged in concrete or large oak barrels (botte).  They did not have stainless steel tanks or barriques back then. For me this was a delightful surprise. The wine had hints of red fruit and black cherry with a touch of violets and almonds. It was showing no signs of age. Fantastic! From a blog dated September, 30 2019.

Dolcetto delle Langhe “Vigneto Sinaglio” 1979 Ceretto- This I had between Christmas and New Years and It was showing very well.

Dlocetto d’Alba 1970 Riccardo Ceretto –  light pink in color, it had fallen apart and was undrinkable and tasted like vinegar.

The most common problem with old wines is that they are oxidized, damaged by heat (maderized), cooked or fall apart and taste like vinegar. These problems are often caused by poor storage.  A corked wine is corked from the time the cork is put into the bottle at the  winery so if that is the case age does not matter.

Even wines made from grapes that are supposed to age well have this problem of storage. The conditions under which a wine is stored is very important. Old wines being held longer in storage and sometimes moved from place to place and even from owner to owner have a much better change of of spoilage.

When you buy old wines even from grapes that are supposed to age well, you are taking a chance.  Make sure when buying older wines that your retailer has a return or exchange policy if the wines are bad.  It’s worth taking a chance, however, and I had an opportunity to drink three wonderful wines, one twice.

 

 

 

 

Thanksgiving with Friends

For the past few years we have had Thanksgiving and we invite the same two couples. We start at 4:00 and it lasts well into the evening because of the amount of food and the number of wines.

We began with a simple appetizer of potato chips topped with sour cream, smoked salmon and chives. With it we had:

Champagne Alfred Gratien Cuveè Passation Brut NV in magnum, made from Chardonnay, Pinot Noir and Pinot Blanc. This is great Champagne and it could not have been drinking better.

Then we moved to the table where we enjoyed a warm Leek and Mascarpone Tart prepared by our friend, Diane. With it we drank:

Cerasuolo made from 100% Montepulciano d’Abruzza 1996 Valentini Aged in large botti of Slavonia oak for 12 months. There was just a touch of strawberry but the wine was showing its age.

With the red wines we enjoyed the main course, a classic turkey dinner. Michele doesn’t make turkey every year but this year she felt like doing the traditional menu with a hint of an Italian accent. Roasted turkey seasoned with prosciutto and rosemary, turkey gravy, sausage and cornbread stuffing, mashed sweet potatoes with maple syrup, and broccoli with Parmigiano Reggiano.

and my  favorite  Mostarda standing  in  for  the  cranberry  sauce

Dolcetto d’Alba 1971 Bruno Giacosa – made from 100% Dolcettto. This was amazing — a Dolcetto almost 50 years old. It was in very good condition with subtle hints of red and black fruit.

Beaujolais Morgan 2005 made from 100% Gamay from 60 year old vines. Marcel Lapierre. The vineyard is 10 ha and the soil is granitic gravel. The winery is certified organic. There is a manual harvest and then a rigorous sorting of the grapes. Only indigenous yeasts are used. Whole cluster fermentation takes place a l’ancienne ( old style), and maintained at a low temperatures for 10 to 20 days. The wine is aged on the fine lees in old Burgundy barrels-from 3^rd to thirteenth passage and the wines are bottled unfiltered.

Beaujolais Morgan Cuvee Marcel Lapierre MMIX 2009 made from 100-year-old vines. The vineyard is 1.5 hectares and the soil is granitic gravel.

Both these wines are not ordinary Beaujolais and will last for a number of years. They have hints of blackberry, cassis, strawberry and touch of spice.

Brunello di Montalcino 2001 Fattoria Poggio di Sotto made from 100% Sangiovese. This is an elegant complex wine with hints of black cherry, violets and herbs with a very long finish and very pleasing after taste. It will last for many years. I had the wine for the first time a few weeks ago at San Domenico Restaurant in Imola not far from Bologna.

A bite of cheese – 30 month old Mountain Parmigiano-Reggiano that we brought home from Parma was next.

Recioto Valpolicella Valpantena Riserva Spumonte Naturale 1978 Bertani made from 80% Corvina Veronese and 20% Rondinella The wine was still in good condition but most of the bubbles were gone. It is a fragrant wine with hints of plum, cherry and raspberry and went very well with the cheese course. This is only the second time that I have had this wine and I do not know if Bertani makes it any more.

An apple cream tart, also supplied by Diane (Diane Darrow-Another Year in Recipes), finished the meal.

 

Osteria Laura

Osteria Laura

A new Italian restaurant is always interesting to me, especially when it involves someone like Rosanna De Michele, who is the chef of the newly opened Osteria Laura in Harlem.

Rosanna

Rosanna is from Abruzzo and I have enjoyed her food when she was the chef at another restaurant and at a friend’s home. A visit to the restaurant seemed like the perfect opportunity to get together with old friends Mary Ewing Mulligan and Ed Mc Carthy, co-authors of the Wine for Dummies Series, who live nearby.

We decided to share a number of appetizers including meatballs, fried calamari, grilled sausages with broccoli rabe, and fresh burrata imported from Puglia. This is real Italian food, at a very good price.

To drink, we began with:

Henriot Cuvee “Des Enchanteleurs” Brut 1989 made from Chardonnay and Pinot Noir from six of the most prestigious Grand Cru vineyards.  Ed was surprised that it was so ready to drink for a Champagne from the 1989 vintage. It is rich with citrus aromas and flavors and hints of peach, hazelnut, and a touch of honey. Aromatic with a great finish and aftertaste, it was wonderful.

Champagne Krug Grand Cuvée Brut NV made from 45/55% Pinot Noir, 15/20 Pinot Meunier and 25/35% Chardonnay–the percent depends upon the vintage. About 120 wines from 10 or more different vintages are blended and it is aged for at least 6 years in the cellars. All of the Krug Champagnes are aged in used small oak barrels. They are all prestige cuvees made from Grand Cru and Premier Cru villages and are aged longer before release. The overall rating for the vineyards is 98% with Krug’s own vineyards rating 100%. As Ed said obviously this is not just another NV Champagne. It is Michele’s favorite.

Schiava 2018 DOC Elena Walch made from 100% Schiava grapes from high side vineyards above Lake Caldaro at 1,312 ft. The soil is limestone and clay. There is temperature-controlled fermentation at 27°C in stainless steel tanks for 7 days of skin contact. Malolactic fermentation and maturation take place in traditional 8,000 liter Slovenian oak casks. This is a fruity red wine with hints of cherry and a nice bitter almond touch on the finish.

For the main courses we had:

Pasta with Burrata and Artichokes – The day’s special, the chef used imported Burrata and top quality Rustichella d’Abruzzo pasta.

Tagliatelle with Ragu Abruzzese – A classic ragu made as do in Abruzzo.

Chicken Rollatini with Mushrooms – Chicken breast cutlets rolled and stuffed with imported prosciutto, served with sauteed mushrooms.

With our main courses, we drank:

Dolcetto 1971 “Cru Nassone La Morra” Marcarini/Cogno made from 100% Dolcetto. I do not believe this label is used anymore. Back in 1971 the wine would have been aged in concrete or large oak barrels (botte) they did not have stainless steel tanks or barriques back then. For me this was a delightful surprise. The wine had hints of red fruit, black cherry with a touch of violets and almonds. It was showing no signs of age. Fantastic!

 

Recioto Valpolicella Amarone 1967 Bertani 70% Corvina Veronese, 30% Rondinella-this is the present blend.
Carefully selected grape bunches are hand-harvested in Bertani’s best Valpolicella vineyards in Fumane, Marano and the Novare Valley. Vines are cultivated using the “spalliera” method while pruning is done using the Guyot method with 5.000 vines/ha.
Unlike most leading Amarone producers, who buy grapes from outside growers, Bertani’s harvest originates entirely in the firm’s own vineyards. With marly-calcareous soil sheltered by surrounding woodland, these vineyards offer the ideal terroir for Amarone.
Harvest begins in early October and extends over a two-week period. After harvest, ripe, unblemished grapes from the uppermost portions of each cluster — those grapes richest in sugar and extracts — are painstakingly detached and laid out to dry on cane mats. The mats are stored on raised platforms in airy lofts, sheltered by a roof but otherwise exposed to drying breezes on all sides. By the time they are ready to undergo maceration and fermentation in February, they will have lost up to 60% of their water content (appassimento). A lengthy maceration period ensues, a factor responsible for Amarone’s tremendous body and structure. After a controlled fermentation, the wine was transferred into oak casks for a period of 5-8 years (the 1961, I believe, spent a longer time in wood) during which it was racked twice annually prior to bottling.
Dry, full-bodied, and amply structured with hints of cherries, red berries and spice and a rich aftertaste and long finish, a wonderful wine.

For dessert:

Affogato al Café – vanilla ice cream topped with hot espresso express over vanilla ice cream,

Osteria Laura is located at 1890 Adam Clayton Powell Blvd, NY, NY. The phone is 917- 261-6575.

The Owner is Laura Testa.

 

Visiting Tiziana Settimo

Tony Di Dio of Tony Dio Selections first introduced me to Tiziana Settimo of the Aurelio Settimo winery when he invited me to a tasting and dinner a few years ago. Tony told me that it is a very traditional winery and he thought I would like their wines. He was right.

Tiziana Settimo

Tiziana invited me to visit her winery in Piedmont. This November I took her up on her offer. As we walked through the vineyards, Tiziana told us something about her family history.

The Settimo family first settled in Annunziata in Piedmont in 1943. In the beginning they practiced mixed farming (as did most of Italy), having vineyards, fruit and hazelnut trees, and breeding hens, rabbits and cows.  They sold off almost all their grapes.  When Tiziana’s father Aurelio took over the winery, he decided to grow only grapes and expanded the vineyards.  At first they continued to sell 50% of their grapes but in 1974 Aurelio decided to keep all of the grapes and vinify the wine on site.

Concrete Tanks

Tiziana said she had worked at her father’s side for twenty years until his death in 2007. The winery is now a family affair run mostly by women.  The only man involved is Tiziana’s brother-in-law.

Every time I see Tiziana she makes it clear that this is a very traditional winery and that she uses the same methods as her late father Aurelio. They only use natural cork for the wines. She did say that one thing is different: her father used Slovenian oak for his barrels and she is using French oak from Allier. She feels that the French oak gives the wine a more elegant character.

We tasted some of the wines at the winery and some we had with lunch.

We started with a Rosè Sett made from 50% Nebbiolo and 50% Dolcetto. Short fermentation on the skins and the wine is aged for 6 months in concrete tanks. The wine is not available in the USA.

Dolcetto D’Alba 2014 DOC 100% Dolcetto Exposure is east, the soil is calcareous. Harvest is by hand. There is a short fermentation on the skins, with submerged cap for 7 days and frequent pumping over of the must. Malolactic is in concrete and it is aged in concrete for 6 months and 3 months in bottle before release. It has hints of cherry, blackberry, and plum with notes of violet and almonds.

Langhe Nebbiolo 2011 DOC 100% Nebbiolo  Tiziana explained that this wine is produced from grapes grown from younger vineyards facing south-east, the same area as the Nebbiolo used to make Barolo. The maximum yield of 8,00kg is also the same. Compared to the Barolo it under goes on shorter maceration ( 7days) on the skins and is aged I concrete tanks for 46 months. It is normally ready to drink without needing to age. It has hints of blackberries, raspberries, liquorice and a touch of violets.

Barolo “Rocche dell’Annunziata” 2010 DOCG 100% Nebbiolo (Lampia) The exposure is south, southwest, the soil is calcareous and the harvest is by hand. Fermentation takes place on the skins for 15 to 20 days with submerged cap, with frequent breaking up of the cap and pumping over the must, followed by maturing in oak casks of 2,500 and 3,500 liters. Malolactic is in concrete. Aging is for 24 months in big oak casks. The age of barrels is 10 to 15 years and they are French oak, Allier and Nevers, and the barrels are not toasted. The wine in aged in bottle (natural cork) for at least 6 months before release. This is an elegant and full-bodied wine with all the classic Nebbiolo aromas and flavors.

Barolo 2010 Aged for 12 months in concrete tanks and 24 months in big French oak barrels. It has hints of tar, faded roses, tea and red fruit.

Barolo “Riserva Rocche” 2004 100% Nebbiolo (Lambia) Aged for 36 months in big oak casks and 12 months in bottle before release. It can age for 20 to 25 years. The wine has hints of spice, liquorice, red fruit and a touch of truffle and is drinking very well.

Tiziana invited us to lunch at Osteria Veglio.

We had been there before and enjoyed the experience. Tiziana said that it was under new management and that the food was even better. She was right.

I had ravioli del plin, small meat filled ravioli, with white truffles followed by cotechino sausage with mashed potatoes.

Tiziana’s wine was an excellent accompaniment with the food.

 

A Non-Traditional Thanksgiving

Our Thanksgiving menu was an unorthodox one this year, but we started as always with Champagne.

Champagne Delamotte Brut NV made from 50% Pinot Noir, 30% Pinot Nero and 20% Pinot Meunier. The wine is light and fresh with citrus aromas and flavors and good acidity. The sister house is Salon and both are part of the Laurent-Perrier group. At about $38 a bottle, it is a bargain and is our current house champagne.

Blanc de Blancs Brut “Amour de Deutz” Millesime 2002 William Deutz made from 100% Chardonnay from their own Grand Cru villages of Avize and Le Mesnil-sur-Oger in magnum. This is one of the most complex and elegant champagnes that I have ever tasted. It comes in a clear bottle and 2002 was an excellent vintage. With the Champagne we had olives, cheese wafers, and pears wrapped in prosciutto.

Auxey-Duresses 2001 Lalou Bize-Leroy made from 100% Chardonnay. Biodynamic farming is practiced. A careful selection of hand picked grapes is brought to the cave in small baskets in refrigerated trucks. The grapes are carefully sorted on two large sorting tables (not moving conveyor belts). Only the best grapes are chosen. Fermentation is in large wooden oak barrels without any de-stemming or crushing to avoid any oxidation and to preserve the native yeasts, which are present on the skins of the grapes. Pigeage–crushing down the cap–and remontage–removing the fermented juices from under the cap and bringing it on top of the cap–takes place followed by slow fermentation and a long maceration. After pressing the wine goes down to the first underground cellar. It stays here until the end of malolactic fermentation. After pouring the juice off the lees–soutirage a la sapine--no pumps are used only gravity. The wine then goes down to a second, deeper cellar. It stays there until it is bottled. This wine was showing very well with good citrus aromas and flavors.

We go to restaurant SD26 often and really like their signature dish, Uovo in Raviolo, a large raviolo filled with ricotta and a soft cooked egg yolk, topped with truffle butter. Michele said she would like to do this dish for our guests on Thanksgiving. She made the pasta for the ravioli by hand, and instead of truffle butter she used Kerrygold butter, a favorite brand. I bought a beautiful fresh white truffle to shave on top.  The warmth of the raviolo and hot butter brought out all the aroma and flavor of the white truffle 

Dolcetto D’Alba “Boschi di Berri” 1988 Poderi Marcarini made from 100% Dolcetto from pre-phylloxera vines. The vineyard is over 100 years old and because the soil is sandy and the particular microclimate of the vineyard, the vines are phylloxera free. They are not spliced onto American rootstock but are native vines. The vineyard is 0.5 hectares; there are 4,400 vines per hectare. The training system is free-standing espalier with guyot pruning and the exposure is west. The vineyard was planted in the late 1800’s. This was an exceptional wine, showing no sign of age. It had hints of cherries, raspberries, currants and a touch of leather. It was unlike any Dolcetto that I have tasted before. If this was the traditional Dolcetto from the last century, we are missing a lot today!

The main course was a bone-in pork rib roast with cranberry fig mostarda, a recipe from Michele’s latest book, The Italian Vegetable Cookbook. With that we had roasted potatoes and Brussels sprouts baked with butter and Parmigiano Reggiano.

Barbaresco Riserva “Ovello” 1979 made from 100% Nebbiolo Produttori del Barbaresco.  Produttori del Barbaresco is a wine cooperative, arguably the best in Italy. It has roots going back to 1894 when there were 19 members, but the co-op as we now know it dates from1958.  Today there are 56 members. Over the years, a few members have left the co-op to go out on their own.

Produttori has 100 hectares of Nebbiolo in the Barbaresco Appellation, 1/6 of the area. Each grower makes his own decisions as far as growing the grapes is concerned. Produttori del Barbaresco only produces wine from the Nebbiolo grape — Barbaresco DOCG, a blend of grapes from different vineyards, and Langhe Nebbiolo DOC.

In great vintages, nine single vineyard Barbarescos are produced within the boundaries of the village of Barbaresco: Asilli, Rabaja, Pora, Montestefano, Orvello, Pagé, Montefico, Moccagatta and Rio Sordo.  The co-op takes great pride in these wines and the name of the single vineyard, the total number of bottles produced, and the name of the owners of the vineyard are on the label.

The Orvello vineyard covers an area of 16.25 acres at 290 meters with a south/southeastern exposure. The 1979 was aged in large barrels of Slavonic oak for four years. This is traditional classic Barbaresco at its best. I have been drinking these wines for over 35 years.

Barolo Riserva 1971 Giacomo Borgogno and Figli 100% Nebbiolo. The grapes come from three different cru vineyards: Cannubi, Liste and Fossati. The winery is located in the center of the town of Barolo. The wine is aged at least five years in large oak barrels. This is a wine produced with traditional and natural wine making methods. Long fermentation and pumping over by hand takes place. Today the Farinetti family that also owns Eataly owns the winery. I have always had very good luck with older vintages of Borgogno. This is a classic traditional Barolo.

We finished the red wine with the cheese course.

Fiano Passito “Privilegio 2011 Irpinia DOC Feudi di San Gregorio made from Fiano and Falangina grapes, harvested by hand, late harvest with a touch of Botrytis (noble rot) in mid October. The vines are 15 to 20 years old, there are 4,000 to 4,500 vines per hectare and the vineyards are at 1,000 to 1,500 ft. The grapes are then dried on straw mats for several months. After a soft pressing, the clarified must is fermented in new French Troncais oak barrels. The wine has hints of honey, figs, apricot and pear and was a perfect combination with the pumpkin pie and apple crisp we had for desert.

After the cafè we toasted the holiday and our guests with Romano Levi Grappa.

A Great Dolcetto Producer Gets Even Better

Clavesana- Siamo Dolcetto – We are Dolcetto

I had lunch with Tony di Dio, the Brand Ambassador  of the Clavesana winery, my favorite producer of Dolcetto, for an update on the wines and the winery.  Tony said that they have a new wine maker, Damian Sicca, and a new agronomist, Marco Bealessio, but Anna Bracco is still Clavesana’s director and Giovanni  Bracco (no relation to Anna) is still  the Clavesana Coop’s president and has been so since 1987. The consulting enologist since 2011 is Gianfranco Cordero.  Tony said that the winery now sets standards for the production of their wine that are stricter than those imposed by the EU. With over 350 family vintners, it would be very difficult for them to be certified organic but all the growers pay attention to the impact they have on the environment and on the ecosystem. They feel that by maintaining the authenticity of the territory they are able to guarantee the authenticity of the wines.

When they say Siamo Dolcetto – We Are Dolcetto — they really mean it.  Last year the coop sold over 300,000 cases of Dolcetto, over 90% in Italy. The Coop was founded in 1959 by 32 growers and today there are about 350 members. They are committed to grow Dolcetto.

  Tony put me in contact with the winery and Anna Bracco  and she told me that their logo features the ten landmark “campanili’ (bell towers) of the towns where the growers (shareholders) live. These are the towns of Dolcetto’s homeland. The keys on the logo are the symbol of the town of Clavesana, which has been named the gateway to the Langhe. Some of the growers have other jobs and can only look after the vineyards part time and their agronomist Marco Bealessio gives extra help to these growers so they will not feel alone and abandon the land. She went on to say that they are trying to keep young people from leaving the area and the land and are doing everything possible to help them to stay.

 Anna made a point of saying that they pay the growers according to the quality of the grapes and will pay them as much as 20% higher than the market price. This she says is another incentive for the growers to produce superior grapes.

 Giovanni Bracco explained some of the Italian terms that they use including the idea of “singular-plurality”.   Clavesana’s microvinification is called Vinification alla Giornata, and Allagiornata are the single vineyard Doglianis—Dolcetto DOCG.

 Allagiornata – A day’s work from the single vineyards of Clavesana’s stakeholders. The term refers to the amount of work accomplished by two Piemontese bulls in one day.  When they have finished for the day, they have worked one “giornata”, nearly one acre (3,310 meters). This is the root of Clavesana’s singular plurality. He went on to say that even though they are a co-op, some growers bottle wine from a single vineyard. Day in and day out they live“Allagiornata”. They are identified on the label of each bottle by the stakeholder’s number and name. On Google Earth, it is possible to zoom in on the exact location of the vineyard by entering its single vineyards’ coordinates from the label. For example:  Giovanni explained that his vineyards are at 571 meters above sea level and his single vineyard wine is 110 Dogliani DOCG delle 3 Giornate di Socio 110 a Calvesana 44º 27’ 59.76” N 7 56’ 54.26’’ E. . We also had the  474 Dogliani DOCG  2008 from the 5.5 Giornate of Socio 474 in Clavesana-Marco Beccarai 44º 27’ 42.55’’N 7 55’07.34’’E.

 

Sig. Bracco further explained the difference between the Dolcetto di Dogliani DOC and the Dogliani DOCG.  The old winery, the heart of Clavesana, was originally built only with cement tanks. Later, stainless steel tanks were added but mostly on the outside of the winery.  Dolcetto di Dogliani 2009 and Piemonte D’OH 2010 were vinified in stainless steel tanks and are left here or transferred to cement tanks for a few months. For these last two wines, there is no minimum aging.

 Dogliani DOCG/ Dolcetto di Dogliani Superiore– The DOCG has the lowest yields in liters (wine)/ hectares 4.760 of all the different zones of Dolcetto production in Piemonte. The minimum aging is 12 months from Oct 15 of the year of the grape harvest. The minimum alcohol is 12.5%. It is interesting to note that if vineyard and geographical names are on the label, the yield is reduced to 4284 liters/hectare (wine) and the minimum alcohol content is increased by 0.5%. Il Clou Dogliani DOCG is vinified in stainless steel but is aged in botte grande (large oak barrels of oak 50hl).

Allagiornata Dogliani DOCG (Socio 110 for example) are the only ones vinified in cement. The length of time depends on the vintage, 4/6months. 2010 is $21

 Dolcetto di Dogliani DOC –  With geographical and vineyard names on the label the yields are reduced to 5040 liters/hectare (wine) and natural alcohol content is increased by 0.5%.  All of the wine is made from 100% Dolcetto grapes. 2011 is $ 15

 The name Dolcetto means sweet little one but the wine is dry. It has medium alcohol, tannin and a deep ruby red color. They can be light wines fresh and fruity like the “D’HO” Piemonte Dolcetto DOC 2011 that is meant to be drunk young and has written on the label “You D’OH Something TO ME.” Tony said that because the D’ OH is made to be drunk young it now has a twist off cap. They can be full bodied and well structured like the “Il Clou” Dogliani DOCG 2010 aged for a short time in botte and the Allagiornata vinified in cement and aged in botte grande that can age for several years. All of this depends on the area of cultivation and how the grapes are vinified in the winery. The Il Clou 2010 is $18

  Dolcetto is 90% of their total production, though Clavesana also makes other wines. 

 I have heard it said that the best Dolcetto comes from the Dogliani zone and after tasting and drinking the Dolcetto from Clavesana I agree. Even their “D’HO”which is a Piemonte DOC (meaning the grapes can come from any Dolcetto area) is a bargain at $12 as is the Dolcetto di Dogliani. The Dogliani DOCG, both the regular and single vineyard, are a great buy at $15 as are the other two Dolcetto’s.

Wine and White Truffles at SD26 in NYC

This is the holiday season but it is also the season for white truffles. As the weather turns colder one can dream of Barbera, Barbaresco, Barolo and il tartufo bianco of Alba on pasta, risotto and eggs. Sometimes the dream becomes a reality.  On Tuesday afternoon, a friend called and asked if I was free Thursday night.  When I said yes,  he invited me to join him and two friends for the white truffle gala dinner at SD26 in NYC.  Of course I accepted!

Beni di Batasiolo, a wine producer from Piedmont whose wines I know and like would supply the wines.  It promised to be a very memorable evening.

Tony May Presenting Our Truffle

The main dining room was filled to capacity.  Tony May and his daughter Marisa May, the restaurant owners, graciously welcomed the guests.

The hors d’oeuvres were served at the table and included robiola cheese and mushrooms on toast, crostini with cured lard and anchovy (a favorite), and tartra Piemontese with crispy sage and paddlefish caviar on olive oil potato purèe

The wine was the Gavi del Comune di Gavi “Granee” DOCG 2012 100% Cortese. The vineyards are at 100/200 meters and there are 3,500 vines per hectare. They use the Guyot system modified into small arches. There is soft pressing with static decanting, and the alcoholic fermentation is under strict temperature control. The wine is bottled after malolactic fermentation. The wine has aromas of white flowers with hints of white peaches, citrus and good acidity which made it go very well with all the hors d’oeuvres.

Our Truffle

Each table of diners received a very large white truffle placed on the table with a truffle cutter. The truffle was ours to grate on the next three courses.  Tony May spoke about the truffles and showed us how to grate it.  Every one covered their dishes with the truffle, but it was so big that there was some left over and each of us took some home. Michele made pasta with the truffle the next evening.

Beef Crudo

The first course was Fassone beef crudo with fresh porcini and olio extra virgine novello served with the Dolcetto d’Alba 2011 “Bricco di Vergne,” 100% Dolcetto. The vineyard is located between the towns of La Morra and Barolo, on very steep slopes facing southwest at 480 meters. The soil has layers of sand and sandstone, which lightens the structure of the mainly marly soil. Grapes are harvested by hand around the last week in September. Traditional red wine fermentation takes place with maceration on the skins between 8 to 10 days. This is an elegant, well balanced fruity wine with a lot of red fruit and a hint of cherries that worked very well with this dish.

Truffles and an Egg

The menu said Sunchokes and Potato Gratin with young Fontina and chives, but what arrived was toast with melted Fontina topped with a poached egg.  The warmth of the egg brought out the aroma of the truffles we shaved on top.  It was wonderful–I just love truffles and eggs.

 We had this with the Barbera D’Alba “Sovrana” 2011, 100% Barbera. The vineyards are in Barolo and La Morra at 400/450 meters, facing south and southwest in the area that is usually reserved for Nebbiolo.

It is calcareous soil rich in potassium and the vines are 55 years old. The excellent position and the age of the vines along with the soil makes it a Barbera with unique qualities that can age. The harvest took place on Oct 2nd. Alcoholic fermentation with maceration on the skins is in stainless steel tanks for 10/12 days. In the spring the wine is transferred into oak barrels (second passage) where it matures for 12/15 months. After careful sampling the wine is assembled into the final product. The wine remains in bottle for 8/10 months before release.  This is a Barbera with good structure, tannin, fruit and acidity and it will age.

Tony demonstrating the proper use of the Truffle grater with Marisa May

The next course was the Toma Piemontese filled ravioli del plin, with toasted hazelnuts and sage, a classic  Piemontese dish.  This was a perfect combination with the Barbaresco DOCG 20010 made from 100% Nebbiolo. The area of production is the semi-circle of hills surrounding the three ancient villages of Barbaresco, Nieve and Treiso and part of San Rocco Seno d’Elvio, a tiny village overlooking the Tanaro River. Harvesting takes place from Oct 10 to 20.  Alcoholic fermentation takes place along with long maceration on the skins in stainless steel. The wine is aged for one year in traditional Slavonian oak barrels and one year in bottle. This is a very traditional Barbaresco and it was perfect with this dish.

Last but not least there was pan-seared saddle of venison, barbera wine infused pear, and foie gras. Two Barolo’s were served with this dish.  The Barolo DOCG “Vigneto Boscareto” 2003 made from 100% Nebbiolo in its subvarities: Michet, Lampia and Rosè from the village of Serralunga. The soil is marl composed of limestone and clay, intermingled with sand. The terrain is hilly and the vineyard faces south/southwest at 300 to 400 meters. There are 3,700 vines per hectare and the average age of the vines is 25 years. The training system is classic guyot modified with arch canes. Harvesting of the grapes takes place the last week in October. There is traditional red wine fermentation with maceration on the skins for 10 to 15 days. After fermentation the wine is aged in traditional oak casks for at least two years and one year in bottle before release. 2003 was a very hot vintage but this wine was showing well. There were hints of ripe fruit, plums, spice, figs and tea.

Barolo “ Corda della Briccolina” 1996 100% Nebbiolo from the three sub varieties. The vineyard is facing southwest which in this area it is called a vigneto di mezzogiorno. The soil is calcareous marl rich in limestone and calcium carbonate. Traditional red wine fermentation takes place followed by 15 days of maceration then a decanting process. The wine is aged for at least two years in barriques and one year in bottle before release. 1996 was an excellent vintage for Barolo. This wine has aromas and flavors of red berries with hints of cedar, spice, licorice and a touch of vanilla.

For dessert there was a “Domori” Dark Chocolate Tortino and white truffle gelato. Moscato D’Asti “Bosc D’la Rei” 2012, made from100% Moscato Bianco accompanied the dessert. The grapes are grown in soil that is marly and calcareous and the terrain is hilly. The exposure is northwest, there are 3,500 plants per hectare and the vineyard is at 380 to 410 meters. Average age of the vines is 15 years. The training system is guyot modified into small arches. Harvesting is by hand the last week of September. A soft pressing of the grapes takes place and the juice is cooled to 0°C. and stored in refrigerated vats. Fermentation (partially fermented with abundant residual sugar) begins a month before bottling. It is a very slow process and the alcohol reaches 5.5% by volume. This is an elegant aromatic dessert wine with hints of overripe fruit.

The Executive Chef at SD26 is Matteo Bergamini

The event and dinner exceeded my every expectation!

With A Little Help From My Friends

The Westchester Italian Cultural Center is located in Tuckahoe about a half hour by train from Grand Central. The center preserves, promotes and celebrates the rich heritage of classical and contemporary Italian culture by encouraging an appreciation of the Italian language, arts and letters, history, cuisine and commerce through educational programs, exhibits and events.  Patrizia Calce, the director of events for the center, asked me if I would do a wine and food tasting for members and their guests featuring Wines and Foods of Northern Italy.   I was more than happy to do so but I explained to Patrizia that I would need a little help from my friends.  The first one I called was Gary Grunner of Grapes on the Go, a wine importing company.  Gary said he would donate the wines of Tenuta Santa Maria in Pieve in the Veneto and would also attend the event to say a few words about the winery.  Gary then asked Douglas Giachino of Vinvino wines if he would supply the wines of Andrea Oberto from La Morra in Piedmont.  Vinvino also distributes the wine of Tenuta Santa Maria della Pieve for Gary and Giachino agreed to help, too.

Last but not least I asked Louis Coluccio of A.L.C. Italian Grocery in Bay Ridge Brooklyn to supply the food.
Louis replied “Just tell me what you need.”  A.L.C. sells both top quality imported Italian food products and prepared foods to take away.  It is the closest I have come to an Italian food shopping experience in the New York area.
With so much cooperation and great wine and food lined up, the tasting at the WICC was a sure success.  Over 40 members and guests attended.

The Wines
Prosecco NV 100% Gela-formerly known as Prosecco, Luccio.  The grapes come from the rolling hills of the Veneto countryside just north of Venice and are harvested by hand. A soft pressing occurs and the juice is placed in stainless steel tanks. Before the primary fermentation process is concluded, the wine is run into a pressurized tank where a secondary fermentation takes place allowing it to become a sparkling wine.Soave “Lepia” 2010 IGT made from 100% Garganega Veronese. Tenuta Santa Maria Della Pieve The soil is clay with calcareous-marly subsoil. The training system is the pergoletta, and there are 3,800 vines per hectare. The grapes are harvested in September at different times of ripening and crushed separately, with cold pre-fermentation skin contact. The grapes are gently pressed and fermented. The wine is blended in January and racked in stainless steel tanks with the thin lees. Then there is a short bottle refinement. The wine has flavors and aromas of pears and peaches with a hint of almonds and nice minerality. I like this Soave because it reflects the indigenous grape and the terroir. $22Gavi “IL Mandorlo”  2011 Tenuta San Pietro 100% Cortese.  The winery is organic and biodynamic. Soil is limestone-clayey with a good mineral content and the vineyard is at 300 meters. The grapes are hand harvested in the middle of September. Soft crushing is followed by fermentation in temperature controlled stainless steel tanks using natural yeast from the cellar. This is a well-balanced wine with floral hints, fresh fruit aromas and flavors and good acidity.  $16
Dolcetto d’Alba 2010 Andrea Oberto-La Morra, Piedmont
There are 4,500 plants per hectare, the soil is clayey and calcareous and the exposure is southwest. The training system is Guyot with short trimming. There is manual harvesting of the slightly overripe grapes in 20-kg perforated crates through a careful selection of the bunches. The grapes are transferred into the cellar where they are crushed and destemmed within hours.
A short cryo-maceration and thermo-controlled fermentation takes place at around 30 °C, and soft pumpovers  are frequent. There is a short maceration of the marc, about 100 hours. Racking takes place in stainless steel vats, where the must is thermo-controlled. In the vats the alcoholic fermentation comes to an end and the natural malolactic fermentation takes place. The wine is aged for 8 months in stainless steel vats. $18Langhe Nebbiolo 2010 DOC Andrea Oberto 100% Nebbiolo
There are 4,000 vines per hectare. Vinification is the same as above except that the juice is in contact with the skins for 200 hours. Aging is for six months part in stainless steel and part in wooden casks. $22
Barolo 2008 DOCG 100% Nebbiolo Andrea Oberto Long maceration of the marc about 300 hours and racking in wood casks, where the natural malolactic fermentation takes place
Aging for 24 months in oak casks and 2 months in stainless steel vats and 6months in bottle before release. $45
Valpolicella Ripasso 2009 DOC made from 75% Corvina, !0% Rondinella and 15% Corvinone. Tenuta Santa Maria Della Pieve. The vineyards are located on clay hills with calcareous layers. The training system is the pergoletta, there are 5,600 vines per hectare and the harvest is by hand at the end of September. In the middle of October when the grapes have reached their optimal maturation and sugar level, they are pressed and fermented in temperature controlled stainless tanks for 25/30 days with daily pump over. The wine is later macerated and fermented a second time on the skins and raisins of the grapes used for Amarone, which are still rich in sugar.  This is followed by 24 months of aging in tonneaux and barriques where malolactic fermentation takes place. The wine is then aged for 6 months in bottle before release. $35
Gary said that a new law was passed that limited the production of the Ripasso wines. For every bottle of Amarone produced they are only allowed to produce two bottles of the Ripasso.

Amarone Della Valpolicella DOC 2007 made from 75% Corvina, 10% Rondinella and 15% Corvinone. Tenuta Santa Maria Della Pieve  The training system is the pergoletta and there are 5,600 vines per hectare. The grapes are hand harvested and placed in wooden trays inside rooms with well-circulated air for 4/5 months. In the middle of January after reaching their desired sugar content and losing 25%/30% of their weight, the almost raisin like grapes are pressed and fermented for 25/30 days at controlled temperatures with daily pumping over. After a period of decantation and refining in French barriques and Italian oak tonneaux, malolactic fermentation takes place. After 48 months the wine is bottled and remains for 6 months before release. It is a complex and elegant wine with hints of dried cherries, prunes and spice. The finish is very long and there is a lingering aftertaste. $90

Contact the Vinvino Wine Company- 212-463-7880 to find the retail store near you that sells these wines.