CHIANTI

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MY FAVORITE CHIANTI
 
Author Daniel Bellino Zwicke
 
 
 

Chianti! Chianti is Sacred Nectar of the Gods. Being so, Chianti should thus be treated accordingly to its exalted status, being deserved of society’s highest accolades that is Chianti’s due. Since its creation by the Baron Ricasoli in the 1870’s, Chianti has been held in the highest esteem and prestige. In its existence it has had a bit of a bumpy road in terms of quality and prestige for a portion of its history. This bumpy road or shall we say low-point for Chianti took place around the early 1960’s and into the late 1970’s, a period of about twenty-years. The Chianti of Chianti Classico in these years was pretty much; thinned-out, characterless, commercial wine of quantity rather than quality. It was all about producing as much wine per acre, that was possible, with pretty much a disregard for quality, large quantities of insipid, weak nondescript wines instead of wines with proper concentration, substance, and character. At the time (1960-1981), this was pretty much the case for most wines of Italy, not just Tuscany and the region of Chianti Classico. This being said, there was always a small percentage of top quality producers that never strayed to the negative side. These producers (wine estates) always produced good top-level wine outside of the majority of those producing a inferior product (Chianti). It’s just that at the time, the majority of the Italian wine industry was going for the money. It was more profitable to produce higher quantities of inferior wine, than to produce smaller amounts of higher quality Chianti, and so this is the way thing went for some time. Most likely it was not just that those making Chianti in this low-period may have wanted to make better quality Chianti, but the market which included the United States as the primary customer, along with Italians in Italy didn’t expect it. Once some estates started turning out lower quality Chianti, there was a snowball affect and so it seems, most Americans buying Chianti in the 50s, 60, and 1970s just expected Chianti at a cheaper price, of acceptable quality, and in the ubiquitous straw-wrapped wine-flask that was Chianti at the time was famous for, cheap and in its expected Straw Bottle. This is what the larger Chianti buying public, and even if there was higher quality Chianti, and there was some, most consumers just wanted the cheap stuff.

One of the most influential figures in the history of Chianti is the Italian statesman, Bettino Ricasoli who created the Chianti recipe that would later be canonized in DOC regulations. The Ricasoli family traces their lineage in the Chianti region to Lombard barons who ruled during the 11th century. The family estate in Brolio is located in what is now known as the heart of the Chianti Classico region in the province of Siena. Orphaned at a young age, his family estate was crippled with debt and in disarray shortly after Ricasoli got married. Restoring the estate and its vineyard became his primary focus. Ricasoli traveled throughout France and Germany, studying the latest winemaking methods and brought back with him vine cuttings of new grape varieties. He began to experiment in his vineyard and cellar on which grapes produced the best wines at his estate. His work eventually settled on a blend of three Tuscan grapes-Sangiovese, Canaiolo and Malvasia.












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Castello Brolio
 
 

   I myself am on, and have been on a personal quest to have the laws governing how Chianti can be made. If I could make Chianti, what would I do? How would I make it? What style, thick and concentrated, thin and light, or somewhere in-between? Would I allow non-traditional secondary grapes of Cabernet Sauvignon or Merlot? “Certainly not! That would be most sacrilegious.” Number one, in molding what many consider to be a real and true classic Chianti, “you never ever allow, Merlot, Cabernet, Syrah or any grapes that are not native or traditional to the Chianti Classico zone into the mix (the blend of Chianti). As anyone who know a little about Chianti, they know that the primary grape of this storied wine is Sangiovese and from the beginning Chianti has always been a wine made with a blend of 3 or 4 native grape varietals with the primary grape being Sangiovese with small amounts of native grapes making up the remainder of an estates Chianti Classico. The secondary grapes to the primary grape of Sangiovese (75-100%) should only be either; Canaiolo, Colorino, Ciliegiolo, Trebbiano, or Malvasia Bianco, or Malvasi Nero, with any of these grapes being added singularly or in any combination the vintner chooses. The percentage of white grapes allowed since 1984 is a maximum of 6% as opposed to the once ridiculous about of 30% in the sixties and seventies. The allowance of up to 30% white grapes was the major factor in bringing about the bad reputation that Chianti garnered during those dismal years when the quantity of wine made (bulk) was favored over quality in smaller numbers of production in much of Italy. Luckily there were producers like the Antinori family who started making great wines in the Chianti Classico zone which could not be labeled under the Chianti D.O.C. but as Vin di Tavola (the lowest designation, though these wines were of Superior quality), in the wines; “Solaia” which was made primarily of Cabernet Sauvignon with about 20% Sangiovese and “Tignanello” which was made of 100% Sangiovese in its first vintage in 1971. After the first vintage of Tignanello a percentage of Cabernet Sauvignon (15-20%) was added a couple years later and Tignanello became and was designated a Vino di Tavola which most people know as Super Tuscan. So that very first vintage of the now famous Super Tuscan wine called Tignanello, was originally classified as a Chianti Classico. The Marchese Piero Antinori began making Tignanello in the Chianti Classico region along with “Sassicia” from his vineyard on the Tuscan coast of Bolgerhi. These wines were instrumental in elevating the wines of Tuscany, in that by making these high quality wines and inspiring other producers to do the same. So, the act of making exceptional quality wines in and around the Chianti region, which were not Chianti’s but Super Tuscans, was the factor that sparked the beginning of better and better Chianti’s over time.

   The last two dates of 1984 and 1996 in which we see the governing bodies changing the laws governing the production of Chianti. These laws forced producers to make better Chianti. These laws which allowed producers to completely eliminate white varietals from Chianti and not allowing more than 6% white grapes was the main factor to improving quality in the wine, while at the same time allowing up to 15% of other varieties such as Merlot or Cabernet and the allowance of making a Chianti from 100% Sangiovese, thus allowing a Chianti that is not a blended wine, if a producer so chose to make Chianti in this fashion. These two new amendments gave way to radically changing what a Chianti was, now, what many believe to be more of a Super Tuscan than a true Chianti. Chianti’s made of solely 100% Sangiovese or those made with 10 to 15 percent Merlot or Cabernet Sauvignon would lose much of the general character that a “True Chianti” should have in order for it to really be Chianti and not just to say it is Chianti when it really is not. It’s really a Super Tuscan, which is fine, just to label it, or say that it is Chianti, when it really is not. I must admit that at the time the laws first allowed the addition of these International varieties, I was quite excited and thought that this was a great thing for Chianti. It wasn’t. I was wrong. I quickly changed my mind about what true Chianti really is, and not a wine that has substantial parts Merlot or Cabernet Sauvignon instead of what they should have, which are the tradition Chianti sub-varietals of Canniolo, Colorino, Malvasia, or Trebbiano. As I tasted these new wines and at the same time started learning a great deal more about Italian wine, I soon discovered that the Chianti’s that had either Merlot or Cabernet tasted completely different. “They didn’t taste like Chianti!” They didn’t have the wonderful rustic characters of true Chianti. They taste more like wines from California, instead of having the characteristics from the “Terroir” of where they came from;








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CHIANTI CLASSICO CONTI CAPPONI
 
Villa Calcinaia , Greve in Chianti
 
 
 

“Chianti Classico”, “Chianti Rufina”, “Colli Sienesi”, or “Colli Fiorentina”. Fortunately most producers making Chianti do not put Merlot or Cabernet in the bottles they label Chianti, most use Canaiolo or Colorino as the secondary grape. Wine estates that grow Merlot, Cabernet, or Syrah, generally use these varieties to make “Super Tuscan” wines which are much more profitable as they can get much higher prices on the wholesale and retail markets for these wines. To myself and other Italian Wine Geeks, if wine has Merlot or Cabernet in it, it’s a “Super Tuscan” not a Chianti and should be labeled as such as these grape varietals used, even in smaller percentages of only 5 to 10 percent are still powerful enough as to substantially change the character of what is supposed to be “Chianti”. These wines become something else, they become “Super Tuscans” and should be labeled as such (as far as I’m concerned)and not as Chianti which as the laws stand now they can be called Chianti. I am on a personal crusade to have the laws changed once again, which would eliminate non-native varietals from the Chianti blend.

   One of the new parameters of making Chianti is that it can be made solely of 100% Sangiovese. This is the other part of laws governing Chianti which should be changed. As in its long tradition, Chianti was always a blend of grapes with Sangiovese making up the greatest part of the mix. Chianti was and always should be a blended wine, it should not be allowed to be made solely of Sangiovese, then again it’s a Super Tuscan not Chianti if you have a truly traditionalist mind towards Chianti. Chianti, when it was originated in the 1870’s by the Baron Bettino Ricasoli was a wine made of a blend of native grapes of the region of Chianti. The original Chianti made by Ricasoli was a blended wine made mostly of Sangiovese as the primary grape with small portions of Trebbiano and Cannaiolo. Until the lastest laws of 1996 which laid down the parameters of how Chianti could be made as a blend and it can also be made of purely 100% Sangiovese. Chianti made of just 100% Sangiovese is not quite true Chianti as well. I love Sangiovese. It is my favorite grape varietal in the World, but as well, Chianti was always a blended wine with Sangiovese as the primary grape varietal. Chianti was a blended wine for well over 100 years. With the latest laws, Chianti can be a made purely of Sangiovese. Some wines that are made of 100% Sangiovese and are known as Super Tuscans are; “Prunaio”, “I Sodi San Niccolo”, “Cipresso”, Le Pergole Torta among many others. They are wonderful wines that fall into the Super-T category as any wine made in the Chiati Classico Zone should be. Chianti should always be a blend, even if it is only 1% or 2% of another native grape, which should be Canaiolo, Colorino, Ciliegiolo, Trebbianno, or Malvasia Bianco, or Malvasia Nero. The white varietals should not exceed more than 2% of the blend. This is how the new laws governing the production of Chianti would be laid down if it was up to me and others who are traditionalist and want Chianti to always adhere to its original form. “Real Chianti!” The wines should have fairly low yields of grapes harvested, but not so low as to produce super-concentrated rich wines that are more like blockbuster California Cabs or Super Tuscan powerhouses. This is not what Chianti is about. Chianti should be a have a certain amount of concentration and at the same time maintain its wonderful rustic character with Cherry and Sour Cherry flavors dominating with a touch of spice and earthiness. Chianti should be an easy drinking medium to lower-scale-full-bodied wine. Chianti should always maintain the tradition of being a blended wine with Sangiovese making up the great the majority of its physical make-up. It should never be solely made from 100% Sangiovese but contain at least 2% of one, two, or three of the traditional native sub-varietal grapes of Chianti Classico and never Merlot, Cabernet, Syhrah or other International variety.

If I could set these laws as the new DOCG laws of Chianti Classico the laws would never have to be changed again. The laws, the way they are set today are a little too broad. One thing that is good in the way the laws stand now is that they do allow for a proper Chianti to be made, and most Chianti’s are made in this manner, but at the same time they allow for non-native varieties and the allowance of 100% Sangiovese. These last two regulations must be changed for all Chianti’s to be “True Chianti”. It is as simple as that! So, let us hope that one day in the near future, these laws will be laid down and every single bottle labeled Chianti is actually real, true Chianti that lives up to this great wines history and origins.

     Chianti Classico. What is it? First off, the area came first, the wine Chianti Classico is name after the area it comes from, which is Chianti. The Chianti Classico is the most famous. It stretches from just a few miles south of Florence at its most northern tip and runs down almost 30 miles to Castelnuovo Beradenga at its most southern point. As Chianti grew in popularity and fame, a number of other regions where Chianti can be made developed. Some of these areas are Cooli Fiorentini, Colli Senesi, Colli Arentini, and Rufina. None of these sub areas have ever gained anywhere near the fame as thee original Chianti Classico Zone. The Chianti Zone of Rufina, just outside Florence is the most prestigious zone apart from Chianti. These Chianti’s are of the highest quality. Three very well know producers in this area are Frescobaldi, Selvapiana, and Rufino and although the zone of Rufina is not as well known as the Chianti Classico zone, the zone of Rufina does have thee most famous Chianti of all, Rufino’s Chianti Classico Riserva Ducale (Gold Label).

   So in closing, let us say that we hope the laws that govern the making of Chianti Classico will be changed some day. I think it is sure to happen. It would be best if it happens sooner than later, that in the making of Chianti, there shall be no Merlot, Cabernet Sauvignon, Syhrah or any other non-native or non-traditional grape varieties of Chianti Classico. Also the laws should be changed to eliminate 100% Sangiovese Chianti’s, Chianti should always be a blend.

   The region of Chianti Classico is one of the World’s most beautiful wine regions, if not the most beautiful. It is enchanting, filled with castles, all forms of wine estates from small and simply to big and majestic. The beautiful rolling hills of Chianti are filled with Cypress trees that dot the crest of many a hill, along with rugged stone farm houses and the wondrous rows    

Sangiovese vines lining the gently sloping hills.

     Chianti is relatively untouched or spoiled by any type of ugly modern structures. The Chiantigiana road is still the ancient one built by the Romans and its pavement blends in perfectly with its untouched surroundings. Chianti is filled with lovely little towns like Castellina, Gaile, Greve, and Radda where you will find the famous Dante quoting butcher Dario Cechini. You can visit and stay in beautiful wine estates like Fattoria Valle, Castello Verazzano in Greve where the explorer Giovani Verazzano is from. You can stay at the beautiful estate of Vignamaggio where Gioconda lived and was painted my Michael Angelo. She is “Mona Lisa.”

   Chianti, it’s not just a wine. “It’s a Place, a very beautiful place!”

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CHIANTI AGING in BARRELS
 
at CASTELLO VERRAZZANO
 
GREVE in CHIANTI
 
 
 
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Author Daniel Bellino-Zwicke
with The Owner of Castello Verrazzano
Caveliere Luigi Cappellini
 
 
 
 
 
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SUNDAY SAUCE
 
Daniel Bellino Zwicke
 
 
 
 

 

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VILLA CALCINAIA
 
CONTI CAPPONI
 
GREVE
 

 

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Road Leading to Villa Calcinaia
 
Conti Capponi
 
Greve in Chianti



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Having Lunch with The CONTI CAPPONI
 
VILLA CALCINAIA
 
 
GREVE in CHIANTI

 

 
 
 
 

 

 

A LIST of TRUE CHIANTI’S made primarily with Sangiovese with small amounts of native sub-varities such as Canaiolo, Malvasia Nero, Colorino, and Ciliegiolo and not containing any Cabernet Sauvignon, Merlot, Syhrah, or any Intl. Varieties.

 

Monsanto “Il Poggio” Chianti Classico Riserva

Castello Verazzano Chianti Classico

Castello Brolio Chainti Classico Reserva

Vignamaggio Chinati Classico Riserva “Mona Lisa”

Rufino Chianti Classico Riserva “Ducale” (Gold Label)

Selvapiana Chianti Rufina


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MANGIA ITALIANO
 
MEMORIES of ITALIAN FOOD





















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ItalianWine Culture in NewYork

 

 
 
ITALIAN WINE CULTURE NEW YORK
 
 
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Marchese Lamberto Frescobaldi with Author Daniel Bellino-Zwicke 
and Marchese Leonardo Frescobaldi
in
NEW YORK
 
 
 
 
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SASSICAIA Winemaker SEBASTIANO ROSA
 
with Friends Daniel Bellino-Zwicke 
 
and GIOVANNI FOLNARI of NOZZOLE
 
 
in
NEW YORK
 
Marchese Piero Antinori with Writer Daniel Bellino-Zwicke in NEW YORK

 

 

Marchese Piero Antinor with New York Writer Daniel Bellino-Zwicke
 
 
 
Ferdinando Frescobaldi  and Daniel Bellino Zwicke in NEW YORK

 

MARCHESE FERDINANDO FRESCOBALDI Meets 
 
with Good Friend DANIEL BELLINO ZWICKE at BRUNELLO EVENT 
in 
 
NEW YORK
 
Daniel Bellino-Zwicke & Calvalieri Luigi Cappellini at DeGrezia Restorante NEW YORK

 

 

LUIGI CAPPELLINI  (L) the Proprietor of CASTELO VERRAZZANO 
 
in GREVE in CHIANTI
 
Meets with Friend and Wine Director 
 
 
DANIEL BELLINO ZWIKCE 
 
 
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Count Francesco Muroni Cinzano (R) Propietor of Col D’ORCIA
 
Meets with DANIEL BELLINO ZWICKE
 
 
 
 
GREATEST ITALIAN WINE LIST in AMERICA
zzzzzBARBETT
BARBETTA
 
West 46th Street NEW YORK NY
 
 
The Wine List at Barbetta is without question thee single
Greatest Italian Wine List and Cellar in the United States .. Other restaurants
get more notoriety than Barbetta, but none can match the the breath and extent of Barbetta’s Cellar with multi year verticals of all the great Barolo & Barbaresco Crus, as well as Brunello, Super Tuscans, Amarone, Taurasi, and more  …
zzzzzBarbet
Hillary Clinton and President Bill Clinton
 
at BARBETTA with owner Laura Maioglio
 
and husband Dr. Gunter Blobel (Nobel Prize Winner)
 
 
 
 
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63099-sunday-saucesmall1
SUNDAY SAUCE
WHEN ITALIAN-AMErICANS COOK
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Verona Vinitaly and The Bottega Del VINI

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The GRAND CANAL
 
VENICE
 
 
ITALY
 
2001
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Waiting For The TRAGHETTO
 
 
The GRAND CANAL
 
 
VENICE
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Me and Cousin Joe
 

An OSTERIA
 
 
VERONA , ITALY
 
 
2003
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At The BOTTEGA Del VINI
 
 
VERONA , ITALY
 
 
During Vinitaly April 2003
 
 
Cousin Joe half in Photo
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The ARNO RIVER
 
FLORENCE
 
 
ITALY
 
 
 
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CUGINI
 
 
COUSINS JOE and TONY
 
 
VERONA
 
 
ITALY
 
 
2003
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At The BOTTEGA Del VINIVERONA

 
with Cousin Anthony Bellino
 
Joe Macari , Frank, and Me
 
During VINITALY  2003
 
 
ITALY
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BAR at The BOTTEGA Del VINI
 
 
VERONA
 
 
ITALY
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With GIAMPAULO MOTTA
 
 
at The BOTTEGA Del VINI
 
 
VERONA , ITALY
 
 
2003
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SEVARINO BARZAN
 
 
Owner of The BOTTEGO Del VINI
 
 
VERONA   2003
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The DUOMO
 
 
FLORENCE
 
 
ITALY
 
 
 
 
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PIAZZA SAN MARCO
 
 
 
VENICE
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Having a CAMPARI
 
 
with Frank and Cousin Tony
 
 
At FLORIAN’S CAFFE
 
PIAZZA SAN MARCO
 
 
VENICE
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Joe Macari , Giovanni Folnari
 
Me and Cousin Anthony
 
 
at VINITALY 2013
 
 
VERONA
 
ITALY
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SUNDAY SAUCE
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Sebastiano Rosa Gaja Bellino Sassicaia in New York

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ANGELO GAJA BELLINO BAROLO & BARBARESCO in NEW YORK from DANIEL BELLINO on Vimeo.

 

 

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Sebastiano Rosa and Author Daniel Bellino Zwicke

at WINE SPECTATOR GRAND TASTING in NEW YORK

Sbeastiano is a Partner at Agricola Punica in Sardegna and form Winemaker of the Legendary Italian Wine SASSICAIA from Bolgheri on the coast of TUSCANY .

Daniel Bellino-Zwicke is widely known as one of New York’s Top Italian Wine Guys, and the Best Selling Author of such books as SUNDAY SAUCE and Grandma Bellino’s Sicilian Cookbook .

 

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SEBASTIANO ROSA Drinking some wine He made, The 2007 SASSICAIA

 

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A SIX – PACK of SASSICAIA 1985

Precious Stuff !!!

 

 

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Tre Bicchieri New York 2018

 

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TRE BICHIERRI NEW YORK

2018

 

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Felix Jermann

with His Family’s

VINTAGE TUNINA

SUPER WINE !!!

And One of The Greatest Wine Wines Ever !!!

 

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LAMBRUSCO

 

 

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Me and My Buddy Antonio (L)

 

 

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BORGONO

BAROLO

 

 

“My Favorite Barbaresco”

ALWAYS !!!

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“BELLINO & STUPINO”

The “KING of BARBARESCO” ITALO STUPINO

with AUTHOR DANIEL BELLINO-ZWICKE

Since I first became friends with the great Italo Stupino of Castello Di Neive and drank his wonderful wines, Italo’s Barbaresco became my single favorite of the category. Italo’s Barbaresco can “Blow Gaja’s Out of The Water” though they are not nearly as well known, and by no means no where near as “Expensive” (Obscenely SO), just great Barbaresco , as was this years Gamberro Rosso Tre Bicchieri Winner, BARBARESCO CASTELLO Di NEIVE “SANTA STEFANO” RESERVA 2012 , it was outstanding.

 

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BAROLO PAOLO MANZONE

 

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ZENATO AMARONE 2011 RESERVA was KICK ASS GOOD !!!

The ZENATO AMARONE RESERVA 2011 was a stunning wine, and one of my top 3 Favorites of the whole show. This Amarone was perfectly in-balance and full in flavor, with inviting dark ripe fruit flavors with touches of dry figs and other robust flavors. Zenato always produces one of the World’s Great Amarone wines, and this year was no eexception.

 

 

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As, I’ve said, the VINTAGE TUNINA from Silvio Jermann was my favorite wine of the day, it was absolutely wonderful. The wine was full in my mouth with all kinds of tasty tropical fruit in the mouth and lots of appealing flavors I can’t even explain, just to say that, “It tasted so Dam Good,” and I just Loved it. Simple as that.

Brilliant straw yellow in color, with golden reflections. Intense, ample, very elegant and persistent, with scents of honey and country flowers. On the palate it is dry, mellow, well balanced, with extraordinary persistance thanks to full body.

Notes on JERMANN “VINTAGE TUNINA” : 

The first tests of the field blend date back to the 1973 harvest, and the first
vintage put on sale under this name and label was the 1975 harvest.
For this particular grape blend, a selection is made of the best grapes which are gathered late, around two weeks after the normal harvest, on a surface of around 16 hectares of vineyard cultivated on Ronco del Fortino. The training system forms used are guyot-cappuccina, with 6000-7000 vines per hectare and with a yield of 40–60 quintals.
The name, Tunina, refers to the old owner of the land on which the original vineyard is located and it is dedicated to Casanova’s poorest lover, who was a governess in Venice and who was also known by the diminutive “Tunina” (Antonia).
As early as 1976 Luigi Veronelli called it “the Mennea of Italian wines” (Pietro Mennea was an athlete who competed in the 1976 Olympics in Montreal), and then it won wine
of the year (1997 vintage) from Gambero Rosso and the Wine Oscar for the 1998 vintage from the A.I.S. (Associazione Italiana Sommelier).
To conclude, we quote from an article by Cesare Pillon which appeared in
“Civiltà del Bere” (October 2000). “…but exceptional the Vintage Tunina is, and for many other reasons. No-one until now has ever realised it, but it is the most extraordinary meditation wine in existence. Not in the passive sense (wine to drink while meditating), but in the active sense: it is a wine that makes you meditate…”

 

 

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SUNDAY SAUCE

 

 

 

 

 

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Slow Wine Tour New York 2018

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

SLOW WINE NEW YORK 2018

EATALY DOWNTOWN

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BORGOGNO

Long One of The World’s Great BAROLO HOUSES

They Did Not Disappoint 

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Antica Casa Scarpa

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

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Ran into my Old Buddy ALEX at EATALY

Alex and I Opened DEL POSTO Back in 2006

ALEX was a Valued SOUS CHEF and BANQUET CHEF

While I was The MANAGER of The ENOTECA at DEL POSTO

We Worked Dam Hard and Had Fun Working Together along

with The Great MARK LADNER who was The EXECUTIVE CHEF

at DEL POSTO

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BUSSIATTA

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

RECIPE

 

 

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BAROLO “CANNUBI” BARALE FRATELLI 2013

 

This BAROLO was Awesome and one of my favorites of the Event. Quite Delicious and perfectly in balance, this was Text Book Barolo at its Best. Bravo Barale Fratelli, you’ve done a great job with this one.

 

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SLOW WINE TOUR NEW YORK 2018
 
 
EATALY DOWNTOWN
 
March 1 , 2018
 
 
NEW YORK
 
“GOING to The Most IMPORTANT ITALIAN WINE TASTING of The YEAR Today”
TRE BICCHIERI 2018
NEW YORK , NY 
 
Daniel Bellino-Zwicke
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MANGIA BENE
MEMORIES of ITALIAN FOOD
DANIEL BELLINO ZWICKE
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Down with Robert Parker

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Robert Parker
 
 
 
 
Most Wine Drinkers may not know this, but they’d be well advised not to ever listen to Robert Parker and his ill-advised wine news-letter The Wine Advocate. Not if they want the best wine drinking experience possible and they want to choose a good wine to go with their meal, they will not follow the terrible advice and reviews that Robert Parker gives on wine. The kind of wines Parker loves the most are overly oaked, Overly-Rich, heavily concentrated wine that are crafted to be Heavy Thick Full Bodied Oaky Fruit-Bomb Wines. Wines that clash with food instead of complimenting it. If it was up to Robert Parker he’d have all the wines in the World tasting like over-manipulated, big, fat powerful wines like California Cabernets and Meritage Blends instead of wonderful food complementary wines like; Chianti, Barolo, Brunello, Beaujlais, some Bordeaux wines and the like. Wines  that go well with food instead of clashing with it as many of the so-called Parkerized Wines do. The man has ruined the publics perception to what good wine is and should be. The public thinks because he is a famous wine writer, that he knows best and what he’s talking about. Maybe he does, but the style of wine he likes, well?

    If the general public wants the best wine drinking experience possible, they’d be wise to steer clear of The Wine Advocate and any wine advice dished out by Parker.

      Robert Parker’s advice on wine is advice that steers and influences peoples perceptions of what great wine is, into a quite a bad, almost one-dimensional place of homogenized overly thick un-natural wines. People should stop taking advice of Robert Parker, the World of Wine would be a much better place, a place of real wine that is  It SUCKS! Robert Parker’s advice reviews, and Ratings of Wine that is.
     If you want to is true to the local terroir of whereever any particular wine might come from. In other words, Chianti should taste like Chianti, Barolo like Barolo, and Bordeaux like Bordeaux and not like a “Big Fat” California or Autralian Cabernet or Meritage Blended Wine and such.


 People should drink Wonderful Wines that go great with food and are “Real Natural Wines” the kind of Wines that were made for 100 of years and still are except for those wines made by owners who have fallen into to whole Robert Parker “Spin Doctor” realm and make “Overly-Concentrated Wine” that taste fake and un-natural, they are manipulated and are the kind of wines that Parker likes and gives High 90 Plus Ratings to.

   Drink real Chianti (not any that contain Cabernet Sauvignon or Merlot), drink Barolos that have been aged in large gentile Slovenian Oak Cask instead of small 225 liter Barrique Barrels that make many wines taste more of Wood (the way Parker likes them) than beautiful unadulterated with natural fruit (Grapes). Wines like; Brunello, Cote du Rhones, and just about anything other than overly-concentrated, overly Oaked, minipulated overly-oaked wines from Australia and over-powering Californian and Australian monsters and you’ll be doing OK.
   “Just DON’T Listen to anything ROBERT PARKER and his highly popular but we say awful newsletter “The Wine Advocate” has to say or Write about Wine.” The man almost single handily Destroyed what Good Wine “is” and should be.
Be “Anti-Parker” you’ll be glad you did. “Do.”




Daniel Bellino Zwicke

 
 
 
NO BARRIQUE
NO BERLUSCONI
NO ROBERT PARKER