Posts tagged ‘le vigne di zamo’
Alex Pilas, Executive Chef, Eataly, New York City
In mid-July, I was honored to co-teach an Italian wine and food class at Eataly in New York City with Dan Amatuzzi, wine educator for the store. The experience was great and I want to thank everyone at Eataly that assisted in this class.
That’s about all I want to write about myself, as this post is about learning about Italian wine and food the right way. At least that’s my opinion. What do I mean by the right way? I’m referring to enjoying a variety of Italian wines from numerous regions with traditional Italian foods.
Just look at the wines we tried in the class: the special cuvée “Rabochon” (2005 vintage) from the Franciacorta producer Monte Rossa; Vespa Bianco 2011 from Bastianich; Friulano 2007 “Vignecinquant’anni” from Le Vigne di Zamo; Morellino di Scansano 2010 “Le Perazzi” from La Mozza; Dolcetto di Diano d’Alba “La Lepre” 2008 from Fonatanafredda and the Langhe Nebbiolo 2009 from Borgogno.
If you think this wasn’t the typical array of Italian wines you’re likely to taste at a class, you’re right. The wines were chosen for a few reasons, one being that they are all given a writeup in my recently published book Beyond Barolo and Brunello: Italy’s Most Distinctive Wines. In this book, I have endeavored to give the reader a portrait of the true Italian wine scene and not just coverage of the most famous wines from the country.
So notice that there wasn’t a single example of Barolo, Brunello or Amarone, but rather wines that you might come across everyday in Italy. Combine that with some marvelous foods prepared by Eataly’s executive chef Alex Pilas and you have a setting that in some ways brings Italy home. I told the students at the class that they were learning about Italian wine as the Italians do – in a relaxed setting, enjoying a glass of wine with local food.
Pesce crudo (raw fish) was served with the sparkling wine and the two whites; the acidity of these wines were an ideal match for the fish. Various styles of salumi (prosciutto di parma, soppressata) accompanied the Morellino di Scansano and the Dolcetto, while the final course was a mushroom ravioli that was paired with the Langhe Nebbiolo. I absolutely loved this match – and given the comments by the students, so did they – as the earthiness of the mushrooms were in tandem with the similar qualities of the Langhe Nebbiolo, which also happens to offer subtle notes of porcini in the aromas. You just don’t get a pairing that works as beautifully as that one did every day, so complimenti to chef Pilas!
Another note about the Borgogno Langhe Nebbiolo. I wanted to feature this offering, as this is the exact type of Italian wine that does not get the attention it deserves in the well-known consumer wine publications. Yet it is excellent and offers a sense of place – you can tell instantly that this is from Piemonte. What I love about this wine is that this is 100% Nebbiolo – the same as the much more expensive Barolo and has a lot in common with that more famous wine. Indeed, Borgogno produces this wine with Nebbiolo fruit sourced from five local vineyards that are also used by the produced for its various bottlings of Barolo. This is the type of Italian wine that everyone needs to know more about, not only because it displays lovely varietal purity and beautifully represents the land, but it is also a very reasonable alternative, pricewise, to Barolo. You’d be surprised how many of these wines exist in Italy, from Langhe Nebbiolo and Nebbiolo d’Alba in Piemonte to Aglianico in Campania in the south.
Generally, Italian wine classes are often about what I call “trophy” wines; the bottles that are the longest-lived and most renowned wines from the country. I love them, but more often, I seek out the best examples of everyday wines crafted by producers throughout Italy. That’s something I think every wine lover should do, as this will be an exercise in tradition and heritage and not merely a search for the highest scores. The best wines of Italy are meant for consumption with food; they play up to the food and when it’s done right, the total is far more than the sum of the parts.
So I was thrilled to have this experience co-teaching this class to consumers who were eager to learn about pairing Italian wines and foods the right way. Oscar Farinetti, who created Eataly in Torino about a decade ago, as well as Lidia and Joseph Bastianich and Mario Batali, co-proprietors of the New York Eataly, are creating an atmosphere of helping the consumer learn about the pleasures of Italian wine and food in a relaxing, no-nonsense way. Here’s to each of them for their work and here’s to their staff for involving me in this environment.
I can’t wait for Eataly to open up in Chicago later this year, where I hope to be part of more education about Italian wine and food!
Planeta Moscato di Noto (Photo ©Tom Hyland)
Here is part two of my list of the Best Italian producers of the first decade of the 21st century:
DUCA DI SALAPARUTA
The days when this winery was best known for Corvo white and red are long over. Today, this is one of Italy’s top producers, especially for its glorious red, “Duca Enrico”, which was the first great bottling of Nero d’Avola. The “Triskele” bottling, which is primarily Nero d’Avola with a small percentage of Cabernet Sauvignon and Merlot, is another excellent wine. Congratulations to winemaker Carlo Casavecchia for his excellent work!
Partners Giambatttista Cilia and Giusto Occhipinti continue to produce beautifully styled wines from indigenous varieties at their winery near Vittoria. Their bottlings of Cerasuolo di Vittoria are so elegant and finesseful, while their offerings of Nero d’Avola and Frappato are so varietally pure. Then there’s the aging process in amphorae - why be a slave to modernity when you can make wines this good in the centuries-old way of tradition?
This is one of the finest producers from the exciting Etna district; this producer is adept with both whites and reds. The top white called “Pietramarina” is made from the Carricante variety – the word Carricante means “consistent”, an apt descriptor for this producer. Several noteworthy reds here as well, especially the “Rovitello” and “Serra della Contessa” Etna Rossos. Never anything less than excellence from Giuseppe Benanti and his sons!
Arguably Sicily’s best-known producer – also one of the best, period. While famous for a lush, tropical-tinged Chardonnay, for me their best white is the non-oak aged Fiano called Cometa, an exceptional wine. I also love the beautifully structured “Santa Cecilia” Nero d’Avola, produced from grapes grown near Noto. The Syrah and the eleganty styled Moscato di Noto dessert wine are also highly recommended. Wonderful work from the Planeta family – they do as much as anyone to spread the good word about the wines of Sicily.
This is the Antinori project in Puglia and one of their best. I love the fact that they are offering not only high-ticket wines, but value bottlings as well; the Neprica, a blended red that sells for about $12 is very good. At the other end, the Bocca di Lupo, a 100% Aglianico, is a first-rate rendition of this variety, bursting with fruit and combining all the components in harmony.
A vastly underrated estate that concntrates not on making the biggest wines, but the most honest. A very good Nero di Troia called “Le Cruste” an even better Falanghina (“Le Fossette”) that is a revelation for white wines from Puglia and best of all, a lovely version of the local DOC red, Cacc’e Mmitte di Lucera, a charming blend of Nero di Troia, Montepulciano and Bombino Bianco. Longo almost singlehandedly kept this DOC from extinction – bravo!
CASTEL DI SALVE
From the far southern reaches of the region, rich, ripe and modern wines, but beautifully balanced, zesty and for the most part, handled without too much oak. My favorites are the “Priante”, a Negroamaro, Montepulciano blend (aged in used French and American oak) and the “Lama del Tenente”, a Primitivo/Montepulciano blend. Then there is a remarkable Aleatico Passito, one of the finest of its kind.
A long-time standout producer in this region; excellent white and reds. The Pinot Grigio is famous; the Friulano and Sauvignon should be – each is subtle with exceptional balance. The “Terre Alte” is one of Italy’s finest and most ageworthy whites. The “Sosso” is a beautifully crafted blend of Refosco, Merlot and Pignolo and is one of this region’s most consistent reds. Finally, the Picolit is a rare and exceptional dessert white.
MARCO FELLUGA/RUSSIZ SUPERIORE
I love the elegance and flavor of these wines and I also love the price, as most are quite reasonable. Best evidence of that is the “Molamatta”, a Pinot Bianco, Friulano, Ribolla Gialla blend that offers one of the best quality/price relationships for a Friulian white. The Russiz Superiore Sauvignon is assertive, flavorful and quite memorable.
This producer gets the award as much for the quality of its wines as for its efforts to popularize the lovely whites from this region. Joseph Bastianich, one of America’s most famous restaurateurs, is becoming as successful in the wine world as he is with Italian food. The regular Friulano is simply delicious, while the blended white “Vespa” (Chardonnay, Sauvignon and Picolit) is a stunning white that also ages well (try this wine at 5-7 years after the vintage – if you can find a bottle). The “Vespa” Rosso (Merlot, Refosco and Cabernet Sauvignon) is another fine bottling.
LE VIGNE DI ZAMO
An exceptional estate that consistently produces some of Friuli’s best whites and reds. My favorites include the “Cinquant’anni” Friulano, the “Ronco delle Acacie” blended white (Chardonnay, Friulano and Pinot Bianco) and the Schiopettino, a spicy specialty red of this region. Hard to go wrong with this producer!
Next post – Part Three of the decade’s Best Italian Wine Producers