Three Italians to Bring to Thanksgiving Dinner. Sofia Loren, Robert DeNiro and Mario Balotelli?!?!?!

Well, you could try, but here are three Italians that might be easier to find... and will definitely work with your next Thanksgiving Dinner.

'IL' Spr!z... it's an Apertivo modeled after the Venetian Spritz recipe blending semi-sparkling wine with blood orange. The flavors and aromas are natural bold blood orange with herbal hints. This will pair perfectly at the beginning of the day with cured meats and cheeses.


Castello Di Monsanto Chianti Classico Riserva DOCG
Estate grown blend of 90% Sangiovese and 10% Colorino & Canaiolo hand picked, stainless steel fermentation, aged in French oak barriques for 18 months followed by three months in bottle. Nice acidity and tannins, ruby colors in glass, with exotic aromas of cherry and spice, wood and dark fruits. Full body with tobacco notes and black cherry flavors, and a good long finish, this will work well with Turkey Dinner along with the following Rocca.

Rocca Sveva Ripasso Valpolicella Superiore DOC
70% Corvina, 25% Rondinella and 5% Molinara blend is "re-passed" for 11 to 14 days over the freshly fermented grapes that have made the Amarone, giving it added structure, depth and roundness. 30% of the wine is aged in oak barrels while 70% is also aged separately in large oak botti for 12-18 months before bottle aging for 6 months. Dark ruby colors with deep aromas of vanilla, black cherry and cassis, Dark fruits on the palate and floral notes and a smooth long finish.

Fattoria Del Cerro Chianti Colli Senesi 2010 DOCG

Made from 90% Sangiovese and 10% Canaiolo, ruby red in the glass, light weight, dry, mild tannins and unique softness. Wild cherry bouquet, notes of licorice, floral, leather, tobacco, bramble, and earthtones, while the palate is showing black cherry, balsamic, herbal, glycerine with good finish.

This was one of the less expensive bottles of reds on the wine list at Il Poeta, very nice for under $30.

Castello di Monsanto Chianti Classico Riserva 2008 DOCG

Made with a blend of 90% Sangiovese, 7% Canaiolo and 3% Colorino grapes, vinified in stainless steel for 20 days before aging in small wooden barrels for 18 months, then in bottle for 3 months before release. Ruby red colors in the glass, with aromas of powerful spices, cedar and dark fruit. Notes of tobacco, cedar, cinnamon and black sour cherry with healthy tannins painting the palate, and a good long finish. Wine Spectator rated this bottle a 92 and its under $20.

Castello Monsanto Chianti Classico Il Poggio Riserva 2006

Located in Monsanto-Barberino Val d'Elsa, Florence, produced mainly with grapes of Sangiovese (90%) but with a blend of Colorino and Canaiolo (10%), swirling floral aromas of violets mingle with cigar box and plummy cola, attractive flavors of black cherries, dark berries and cassis, detailed by beckoning hints of bacon. Aged in French oak tonnaux for 18 months and another 12 months in bottle.

The floral beauty of this wine is just overwhelming.

Sampled at the Gambero Rosso "Tre Bicchieri" event at the Metropolitan Pavilion in NYC.

Cavalierino Vino Nobile di Montepulciano 2007 DOCG

Snuggled between the historical towns of Montepulciano and Pienza just south of Siena, Cavalierino wines are produced by Aurelio Busani and family. Organically farmed Sangiovese, Prugnolo Gentile, and Canaiolo are fermented in steel vats, aged in Tonneau barrels for 3 years with a minimum of 6 months in bottle.

Deep ruby colors, this is a rich complex red, the blend lending opulent fresh fruit character, echoing the fruits in berries, raspberries, and then plum... mingling with a musky farmyard aroma, hints of cinnamon, pepper, and vanilla with firm tannins and a fine finish.

Sampled this at Vino 2010 Italian Wine Week at the Waldorf Astoria.

Campochiarenti Chianti Colli Senesi DOCG Riserva 2006

From Colli Senesi in Tuscany, this blend of hand picked 85% Sangiovese, 8% Canaiolo, 5% Colorino and 2% Merlot grapes is fermented in glazed cement basins, aged for 20 months in oak barrels, then refined in bottle for at least 4 months.

Compact textures with aromas of mild spices and dried violets, supported on the palate by blueberry, vanilla, and sweet wood mingled with powdered cherries, and an opulent, lingering finish.

Sampled this at Vino 2010 Italian Wine Week at the Waldorf Astoria.

Montevertine Toscana Rosso 2003 IGT

From Radda in Chianti, Tuscany, Montevertine's Martino Manetti produces this blend of 90% Sangiovese, 5% Canaiolo, 5% Colorino, with malolactic fermentation in cement vats, and aged for 24 months in slavonian oak barrels, then 6 months in bottle.

Showing a light bodied gem with ruby red colors, an intense dark and wonderful bouquet of raspberry, dried figs, cigar wrapper, sour cherries, tea, and leather. On the palate ripe black cherry, pepper, textured layers and velvety super long finish.

Many thanks to my friend Allen who gave me this bottle for helping him move on a very rainy night a few years back.

Consorzio Vino Chianti Reception and Dinner at Maialino Restaurant

On Monday October 25, 2010, The Consorzio Vino Chianti presented an exclusive reception and dinner at Maialino Restaurant, the newest restaurant from Danny Meyer's Union Square Hospitality Group, Maialino is a neighborhood Roman trattoria overlooking Gramercy Park. The dinner was more informal compared with the panel discussions and tastings earlier, and was a perfect end to the day.

The Menu


Salumi & Antipasti
Carciofini Fritti
Insalata Misticanza

Primi
Tonnarelli Cacio e Pepe
or
Bombolotti all' Amatriciana

Secondi
Pollo alla Diavolo
or Porchetta

Dolce
Mixed Selection

The Wines


Badia di Morrona Il Sodi Del Paretaio Chianti DOCG 2009
85% Sangiovese, 15% Cabernet Sauvignon, Merlot and Syrah, 10 months aged in stainless steel vats. Violet, ripe cherries, coffee, cocoa, mint with floral finish.


Castello di Gabbiano Chianti Gabbiano DOCG 2009
90% Sangiovese, 10% other red grapes from the area, 3 months of aging in stainless steel vats, a bouquet of super ripe cherries, red fruits, cocoa, and sage with an herbal infused honey. Freshness is apparent and a fine, mellow character displayed with an overall balance.

Melini Borghi d'Elsa Chianti DOCG 2009
85% Sangiovese Grosso with 15% Canaiolo, Malvasia, Trebbiano, Merlot, 3 months aging in stainless steel, more floral undertones mingling with forest floor, a bit of toasted nuts, ripe cherries and raspberries.

Piccini Chianti DOCG 2009
95% Sangiovese with 5% Ciliegiolo, fresh fruity cherries, red berries, soft tannins, smooth.



Ruffino Chianti 2009 DOCG
75% minimum Sangiovese and the balance Canaiolo and Colorino, 4 months in stainless steel and 2 months in bottle. Aromas of lavender and fruity undertones with a hints of gelato, and flavors of plums leading to a spicy laced finish.

Melini San Lorenzo Fattorie Melini Chianto DOCG 2008
85% Sangiovese Grosso with 15% Canaiolo, Merlot, Cabernet Sauvignon, aged in stainless steel 4-5 months, raspberries and cassis with floral waves of violets, forest floor.


Ruffino Chianti Superiore 2008 DOCG
A minimum of 75% Sangiovese and other varieties including Canaiolo and Colorino, the best grapes are carefully selected from the harvest for the Superiore, aged in stainless steel vats for 7 months then three months in bottle. Ruby coloring in the glass with violet around the rim, aromas of black cherries, plums, along with flavors reflecting spices and black pepper, a long soft finish.

... and with dessert we sampled two delicious Vin Santo:


Badia Di Morrona VinSanto Del Chianti 2006 DOC
70% Trebbiano, 15% Malvasia Bianca, 15% Colombana, after the harvest, grapes are selected and hung from the ceiling until January, then aged in caratelli (small kegs) for 3 years, beautiful golden colors with apricot and almond bouquet.

Castelvecchio Chiacchierata Notturna VinSanto Del Chianti 2003 DOC
70% Trebbiano and 30% Sangiovese (that's right, Sangiovese), grapes are selected and hung from the ceiling until December, then aged in caratelli for 5 years, and 3 months in bottle before release. Intense perfumed aromas of dried fruits with honey and cocoa.

Ruffino Chianti Superiore 2008 DOCG

A minimum of 75% Sangiovese and other varieties including Canaiolo and Colorino, the best grapes are carefully selected from the harvest for the Superiore, aged in stainless steel vats for 7 months then three months in bottle.

Ruby coloring in the glass with violet around the rim, aromas of black cherries, plums, along with flavors reflecting spices and black pepper, a long soft finish belies the 12.99 pricetag.

Fattoria del Cerro Chianti Colli Senesi 2008

From the Chianti Colli Senesi region, this red Italian wine is a blend of Sangiovese and Canaiolo. Glycerine dominates, with dusty raspberries, earth, ripe cherries, balsamic, and an herbal finish. Found by the bottle at Il Poeta for $28, paired with appetizers of artichoke, papardelle with bechamel and pancetta, and main course of veal chop over salad.

A Discussion on Italian Terroir with Adolfo Folonari and Cesare Casella

This week at the Italian Culinary Center in New York City I had the pleasure of meeting Adolfo Folonari, co-CEO of Ruffino, who put together a tasting of his wines, and Cesare Casella, currently of Salumeria Rosi, who created the pairing menu.

The Folonari family has been in the wine business since the late 1700's, and bought the Ruffino Vineyards almost 100 years ago, so you can say Adolfo has wine running through his veins. Over the past 50 years they acquired seven small estates, Gretole, Santedame, Montemasso (all 3 in Chianti Classico), Lodola Nuova Estates (in Vino Nobile di Montepulciano), Greppone Mazzi Estate (Brunello di Montalcino), Poggio Casciano Estate (Chianti Colli Fiorentini), and La Solatia Estate (Chianti Colli Senesi).

The first 4 pairings with various Salumi:

Ruffino Chianti Superiore DOCG 2008

From the Poggio Casciano Estate vineyards in Chianti, using choice grapes during the harvest, as per the Superiore and Chianti Classico production standards, and aged for seven months in stainless steel tanks and two additional months in bottle. 75% Sangiovese (Minimum required by DOCG), plus 25% other varieties like Canaiolo Nero, Cabernet Sauvignon and Merlot. Superiore rules require yields 10% lower than Chianti Classico. $12.99

Deep ruby colors, aromas of cherries, blue fruits, hints of tree bark and chalk, flavors of red fruits and especially spice on the back end.

Paired nicely with Prosciutto Toscana Grigliato from San Gimignano, a Tuscan ham rubbed with rosemary, black pepper and garlic, then grilled.


Ruffino Riserva Ducale Chianti Classico Riserva DOCG 2006

With grapes coming from the Santedame, Montemasso and Gretole Estates in the Chianti Classico area, and a blend of 80% Sangiovese with a 20% combination of Cabernet Sauvignon and Merlot. After fermentation in stainless steel tanks, it is then aged in a combination of oak casks, stainless steel tanks, and concrete vats for two years, with a minimum of three months in bottle. $24.99

Ruby colors with aromas of blue fruits and bacon, ripe cherries on the palate followed by white pepper, spice and tobacco.

Coupled with Prosciutto di Parma, the hind thigh of a hog, rimmed with pure white fat.


Ruffino Santedame Riserva Chianti Classico Riserva DOCG 2006

From the Santedame Estate Vineyards near Castellina in the heart of Chianti Classico, this is a beautiful blend of 80% Sangiovese, 10% Merlot, 5% Colorino and a 5% combination of Cabernet Sauvignon and Canaiolo. Only the best hand selected grapes are used for this single vineyard riserva, fermented in stainless steel, aged in French oak for twelve months with another six months in bottle. $33

Sexy bouquet of violets with intense floral aromas, complex flavors of blackberries, cherry candy, red licorice, smooth tannins with black cherries and cocoa powder on the finish.

Paired with Parmacotta, the floral aromas present in the Riserva make a fine balance to the sweet, cooked ham's brininess.



Ruffino Greppone Mazzi Brunello di Montalcino DOCG 2004

Only the best hand picked grapes are selected during several passes to pick bunches at the perfect state of maturation. Fermented in stainless steel tanks for two weeks, further macerated on the skins for 15 days, then aged in oak casks for 24 months. After resting in stainless steel tanks for another six months, the wine was bottled and aged for eight months before release. $79

100% Sangiovese Grosso with flowing aromas of plums, cherries, and barnyard, weaving into animal flavors, expressed by a full body and rich texture, with spice notes, fine tannins, and long chocolate finish.

Paired with Cacciatorino, the snack originally used by Piemontese hunters, but now popular throughout Italy. It's dense texture marbled with pockets of fat nicely work with the bold Brunello's husky demeanor.

After the initial tasting, we moved on to the luncheon where there were four more wines to sample.


Ruffino Lumina Pinot Grigio Venezia Giulia IGT 2009

Straw yellow colors, floral notes, kiwi, pear, hints of pineapple


Ruffino Riserva Ducale Oro Chianti Classico Riserva DOCG 2005

80% Sangiovese, with 20% Cabernet Sauvignon and Merlot combination, aged for 36 months, 3 months stainless steel, 24 months in oak casks, 3 months in vats, and at least 6 months in bottle. Violets, plums, spices with herbal notes.

Ruffino Romitorio di Santedame Toscana IGT 2004

60% Colorino, 40% Merlot, this one being my favorite of the day. Aged at least 18 months in oak casks, floral notes, black currants, dried cherry, dates, very complex with sultry earthtones and spices. Finishes beautifully with strawberries and chocolate.


Ruffino Riserva Ducale Oro Chianti Classico Riserva DOCG 2001

A fine vintage for this with 85% Sangiovese, 10% Colorino, 3% Cabernet Sauvignon, 2% Merlot, aged for 37 months is a well balanced, nicely structured classic Sangiovese Tuscan with ripe tannins and long finish.

Luncheon Menu:

Salumi assortment
Beans and Tuna
Short Ribs with Mushroom Risotto
Vanilla Panna Cotta with Chocolate Hazelnut Tuile

Poggio al Casone Chianti Superiore 2006 DOCG

Up in the Siena hills the Poggio al Casone Estate in the Colline Pisane region of Tuscany, the Castellani family is making a major investment in their Tuscan estates. This selection is made for its ripe fruitiness and easy drinkability.

It’s a Chianti Superiore blend of 90% Sangiovese, 10% Canaiolo and aged for 12 months in Slavonian oak casks. First the senses detect figs, chocolate, tobacco and mineral aromas, followed by almonds and vanilla with light mellow flavors of cassis, ripe tart cherries then spices as the finish stretches over time.

Full disclosure: This bottle was a complimentary sample for Vigna Uva Vino from Poggio al Casone.

Lungarotti San Giorgio Rosso Umbria 2001 IGT

This could be classified as a SuperUmbrian and made from 50% Cabernet Sauvignon, 40% Sangiovese and 10% Canaiolo, aged in barrique for 1 year, 3 years in bottle and unfiltered.

Deep purple in color and opaque with full body and a syrupy texture, this red shows an enticing bouquet of licorice, tobacco, smoke, black cherries and violets.

As it opens flavors emerge ranging from spices to plums, to vanilla, to menthol, to chocolate, to white pepper, to cassis. All this contributes to a very complex style, intensifying with strong tannins but nicely balanced, while morphing into a REALLY long finish with black cherries going on forever.

Not sure on price, this bottle was a gift, but I think it's in the $50 range.

Melini Chianti Borghi d'Elsa 2007

Aged over 1 year in oak and made with a blend of 80% Sangiovese, 10% Canaiolo Nero, 7% Malvasia and 3% Trebbiano, this dry red wine hails from around the San Gimignano area of Tuscany.

Dark ruby coloring with resinous, woody aromas and dark berry, with flavors of spice, coffee, sour cherry, noticeable tannins with a chalky finish.

The Melini family constructed their first winery in 1705 in Pontassieve, a village on the outskirts of Florence. Their wine was consumed locally until 1860, when Laborel Melini collaborated in developing the straw-covered glass flask (fiasco), which made it possible for wine to travel safely overseas.

Had this glass of wine paired with a panini with grilled chicken, brie, mushroom, tomatoes and pesto sauce at Masso in Long Island City.

Carpineto Rosato 2007

Some difficulty finding the varietals used in this Rosato, but it seems to be a 20% Canaiolo and 80% Sangiovese blend. On the nose floral notes prevail with honeydew, green plums and unripe white peach below. Flavors are spicy ginger, kiwi, orange zest with a green wood finish.

Winemaker notes:

This wine comes from grapes selected from our Chianti Classico estate near the town of Dudda, Greve in Chianti.

Vinification: the must obtained from pressing is cooled and left in contact with the skins for a short time. Fermentation takes place in stainless steel tanks at low temperatures using selected yeasts.

Finishing: It is bottled in early January after being racked off the lees following fermentation.

Color: soft pink with elegant bright fuchsia tones.

Bouquet: floral characteristics, particularly rose, acacia and grape flowers; fruity fragrances like apple, currant and sour cherry are also consistently called to mind.

Flavor: broad and fresh; the characteristic fruity aromas of the bouquet come through with complexity and end with a clean finish.

Alcohol: 11% by volume.

Serving temperature: 10-14°C, 50-57°F.

Gastronomy: excellent aperitif and hors d'oeuvre wine. Distinctive accompaniment for mild meats, peppered dishes and cheese, excellent companion to grilled fish.

3rd Flight of Sangiovese/Chianti Blind Tasting

2004 Monsanto Chianti Classico Riserva DOCG 14% $20

From the Monsanto - Barberino Val d’Elsa area near Florence, and from grapes of Sangiovese, 90%; Canaiolo and Colorino, 10%, maturation: 18 months in French oak barriques used once, and bottle aging for 3 months.

Barnyard, violets and herbs, dark fruits, ripe black cherries, cedar, smoked meats, prosciutto, with nice balance of acidity and tannins. Midpalate of white pepper and medium to long finish. A beautiful wine with a luscious mouthfeel.



2004 Felsina Berardenga Chianti Classico Riserva DOCG 13.5% $30

Resinous with cinnamon, root beer, cola, coffee bean, cherries, fresh on the midpalate, with long cherry finish. From Castelnuovo Berardenga in Tuscany.

2004 Castellare di Castellina Chianti Classico Riserva DOCG 13.5% $35

First impression outhouse, but opens to very dark expressive fruits, stylish flavors, bright and warm with nice fresh midpalate and long perfumed finish.

Rubesco Rosso Di Torgiano DOC Lungarotti 2004

Rubesco Rosso Di Torgiano DOC Lungarotti 2004 • Made from 70% Sangiovese and 30% Canaiolo, the blend that is classically indigenous to the Umbrian region, this ruby red wine (from the fantastic 2004 vintage) is aged in oak for 10-12 months and in bottle for another 12. The bouquet starts with red fruits and an earthy/mushroom undertone that opens up with violets and oak. There are cherries on the palate with black fruit, medium tannins and is really a well balanced every day wine. This wine paired wonderfully with, of all things, a Cuban sandwich, but would also go well with a roast, cheese or in a red sauce (to give it a little kick). The good people at The Wine Room introduced me to this wine and also suggested pairing it with pizza. It is 12.5% alcohol and goes for around $15. This one is a hit!

7 Inexpensive but Good Wines

Here are 7 of my most recent favorite inexpensive but good wines.

J. Lohr Estates Seven Oaks Cabernet Sauvignon 2006
This Cabernet Sauvignon from Paso Robles, California is made from 79% Cabernet Sauvignon, 7% Petite Sirah, 5% Syrah, 4% Petit Verdot, 4% Merlot and 1% Malbec- quite an intense mix, but it works. Stainless steel fermentation, then 14-16 months in oak casks. Bright reddish purple in color with strong fruity fragrance of cherries cedar and blackberries, and cherry soda, chocolate and vanilla on the mouth. Enjoyed this with a cheeseburger at a new restaurant in Forest Hills by the glass, and it can be found retail at the $20 range. 13.8% alcohol.

Cantina Di Casteggio Oltrepo Pavese Barbera 2005 DOC
This medium weight ruby colored 100% Barbera is unoaked, so there's no wood influence, allowing a nose of pure mild red fruits, a palate of sour cherries, spice, white pepper, and a mix of fragrant herbs. After an hour of decanting the finish was smooth and fleeting, but after 4 hours the finish stretched out nicely. The mild tannins would hold up well to a pork or veal dish, or even barbecue. We are in the $12 range.


Rocca Delle Macie Campomaccione Morellino Di Scansano DOC 2006
Blend is 90% Sangiovese, 5% Cabernet Sauvignon, 5% Merlot. Rocca Delle Macie Campomaccione Morellino Di Scansano DOC 2006 is a ruby red, dry, full-bodied wine from Tuscany with ripe red fruit and chocolate on the nose, and a fresh smooth palate with a good finish. 13% alcohol and $7.99.

Santa Carolina Reserva Carmenere 2006 Chile
This Carmenere from Chile is aged for 8 months in small oak barrels, is a deep purple red, has mild floral aromas and complex fruit flavors including cherry, with spice and vanilla. This is an interesting pick... the flavor profile is unique (it's my first 100% Carmenere)... I haven't seen many around. Found this in the $10 range.

Chateau Grand Moulin 2005 France
This red wine from France is a blend of Syrah and Grenache grapes. Color is clear dark garnet red with cherries, ripe fruit and tar on the nose. Palate has black cherry and white pepper undertones and moderate tannin. It is paired well with warm gruyere gougeres. Not bad by the glass for $9.

Straccali Sangiovese Di Toscana 2004 IGT
This is a 100% Sangiovese red wine made from grapes from various locations in Tuscany, Italy. There's barnyard on the nose with black cherry and oak with cinnamon, and mild flavors of fruit and good balance. This is an inexpensive, but decent everyday wine, I believe it was $6.

Fattoria Del Cerro Vino Nobile di Montepulciano 2004 DOCG
This DOCG from Montepulciano, Tuscany, Italy is made from 80% Prugnolo Gentile (a Sangiovese clone) and a 20% blend of Canaiolo Nero and Mammolo. 80% of the grapes are aged for two years in Slavonian oak and 20% in French oak. On the nose is cherry, oak, rose and vanilla and on the palate black cherries with moderate tannins and a smooth medium finish. In the $20 neighborhood, this is a good vintage to drink now but you can also cellar it for a few years.

Fattoria Del Cerro Vino Nobile di Montepulciano 2004 DOCG

©photo 2008 by Dave Trieger
This 2004 DOCG from Montepulciano, Tuscany, Italy is made from 80% Prugnolo Gentile (a Sangiovese clone) and a 20% blend of Canaiolo Nero and Mammolo. 80% of the grapes are aged for two years in Slavonian oak and 20% in French oak. On the nose is cherry, oak, rose and vanilla and on the palate black cherries with moderate tannins and a smooth medium finish. In the $20 neighborhood, this is a good vintage to drink now but you can also cellar it for a few years. This winner can be found at The Wine Room.

Rocca Delle Macie Chianti Classico DOCG 2004

Italy • Rocca Delle Macie Chianti Classico is made from 90% Sangiovese, 5% Merlot, and 5% Canaiolo, the grapes for this Chianti Classico are selected and picked by hand. The must undergoes maceration over the grape skins for 12-14 days. Following the alcoholic and malolactic fermentation, the wine is then aged in Slavonian or French oak barrels for a period of 6 to 10 months and refined further in the bottle for about one month. It is full bodied, warm robust with flavors of cherries and a nose of spice, jam and wood. 13.5% alcohol. Picked up a half bottle (375 ML) for about $7.99 at The Wine Room. What a great little bottle of wine.