It has been over one year since our pizza group has gotten together. Ed Mc Carthy sent out emails to see who was interested in going out again. He reminded everyone that our theme would be the same — Champagne and Italian red wine with the pizza. Five of us gathered at Keste Wall Street.
Roberto Caporuscio, now the sole owner of Keste Wall Street, was expecting us and made a number of special appetizers to welcome us before we had the pizza. He told us that he had been working on some new dishes during the long months on lockdown.
We began with Meatballs. Roberto told us this was his mother’s recipe and they were very good, firm textured and meaty.
Panzerotto, a large fried pocket of dough filled with mozzarella and tomato.
At first I thought this was an arancini or rice ball, but Roberto told us it was a large burrata cheese, rolled in a batter and deep fried. When we cut it open, small balls of mozzarella in cream tumbled out.
A small timbale of lasagna came next.
Roberto’s Roman style pizza was crispy and light.
Champagne J. Lassalle Brut Premier Cru 2008 made from 60% Chardonnay and 40% Pinot Noir The average age of the vines is 50 years and the soil is clay and limestone. Grapes are crushed in a traditional wooden press. The must rests for 12 to 24 hours to allow the juice to settle. Alcoholic fermentation lasts for 8 to 10 days. Malolactic fermentation takes place to soften the acidity. The blend of grapes changes every year. Secondary fermentation is in bottle for 6 to 8 weeks. Bottles are riddled in pupîtres and adjusted a quarter turn at a time for 6 weeks. The wine is aged 10 to 11 years on the lees. It is only made in great years, current vintages are 2007 and 2008. Disgorgement: December 2017 and the dosage is 8g/l. This is an elegant silky, concentrated complex wine with subtle citrus fruit and a long finish and very pleasing after taste. It was drinking very nicely.
Pizza Margherita — a classic and my favorite.
The Padrino — Pizza with spicy soppressata, tomatoes and smoked cheese.
Pizza Montanara — the dough for this pizza is fried first, the toppings are added and then it is baked. The result is a light and crispy pie.
Krug Rose NV it is a blend of 22 wines from 7 different years, the youngest is from 2012 and the oldest from 2006. Made from 40% Pinot Noir, 32% Meunier and 28% Chardonnay. The wine was completed with 11% traditional macerated Pinot Noir of the year from a special plot in Aÿ to add color and structure. Reserve wines made up 71% of the final blend. It is aged for 7 years. Ed Mc Carthy, the author of “Wine for Dummies” and “Champagne for Dummies” said this is one of his two favorite Rose Champagnes. There is elegant fruit, a note of spice, hints of fig, orange peel and a touch of gingerbread. I have to agree with Ed this is very impressive Rosé Champagne.
La Pastiera, a traditional Springtime dessert from Napoli. This is a ricotta cheesecake made with wheat berries and orange peel.
Pistachio Gelato — rich and nutty.
Caprese Chocolate cake and ice cream.
There were problems with the red wine but it did not really matter. We were all very happy to be out at Keste drinking Champagne at eating the Pizza made by Roberto
Charles Scicolone on Wine 