Poggio Trevvalle Santippe, IGT `09 $12.99 ***

Poggio Trevvalle Santippe made a liar out of me.  I used to say that I don't like Sangiovese but I really liked this Tuscan 100% Sangiovese. It it light, easy to drink and fruit forward (rich strawberry) with a subtle earthy finish and very light tannins.  The joke is on me though... it is 14.5% ETOH.  It goes down waaaaayyyy too easy.  This is a wine that I need to watch myself with, it is beguiling and wonderful but could lead to a regrettable morning after.

Made by two Italian brothers at their vineyard Poggio Trevvalle in Maremma, Tuscany, between the towns of Grosseto and Campagnatico, this wine shows their commitment to the area "terroir".  It s a delicious, straightforward juicy wine that could easily be our house wine for Spring 2012. (JPH ran out to buy three more bottles after we polished off the first one with the dinner pictured above)

We paired it with chicken cutlets filled with buffalo mozzarella and parsley, wrapped in prosciutto,; eggplant cubes sauteed in olive oil with a hint of garlic and pasta with a simple red sauce. It was a delicious meal.

This wine can even make you smarter. (if you are lucky enough to have a brilliant Ph.D at the table)  After she had a sip and liked it, S. looked at the bottle and exclaimed "This is named after Socrates's wife!".  Well, that is fascinating (after all, I have always been quite fond of Socrates - as a child, my pet white goat after him)  History was not overly kind to his wife though.  For the original Xanthippe "strong willed" is one of the kinder sentiments that have survived the ages.  Shakespeare mentions her in the Taming of the Shrew which is what has really put her reputation to the test over the centuries. Jet Wine Bar wrote a great review of this wine that touches on a lot of history. I'll let you click over there to read more if you want to.


As for me, as soon as I hit "publish", I'm going to take the glass of Santippe here on my right and go take a walk in S's garden on this beautiful sunny Spring day. I think that Socrates and the brothers Umberto e Bernardo Valle won't have a problem with that!

Tiburzi Montefalco Colle Scancellato `09 IGT $10.99 ****

There is fresh new take on Italian red table wine and this Tiburzi Montefalco Colle Scancellato is it.

Umbria, the heart of Italy, at a vineyard owned by Gustavo Tiburizi, this wine was made by Tiziano Vistall. It is a blend of 80% Sangiovese, 20% Ciliegiolo.  Really the heart of Umbira, both of these varietals are bright, fruit forward and where the Sangiovese give a deep dark fruit taste, the Ciliegiolo brightens the wine and gives it life.  Some acid, very little tannin, 14% ETOH.


We've had this a few times now, first in the picture above with a leek and ham pie JPH recreated a delicacy that he had at the George & Falcon gastropub in Warnford Hampshire, UK in  September. It was perfect with the saltiness of the ham and the richness of the creamed leeks in the pie.  The fruit elevated the meal. S. and I agreed, this may be a new "house" wine for us.

Then the next day with lunch, we had it with BLTs on fresh baked bread.  Then, we brought a bottle to K's for a Sunday dinner of grilled NY strip steak and creamy potatoes.  It was excellent with the steak.  One guest (who knows his wine) was adamant that it was very similar to Chateau Simard Saint-Emilion - a Bordeaux Cabernet Franc/Merlot blend. That comparison just spoke volumes to me.  Here we had a lovely Italian table wine that was being compared to a classic French blend.  Sangiovese is no longer the wine of the worker.  It is being elevated by vineyards like Mr. Tiburizi's and winemakers like Tiziano Vistall.  In a blind taste test, I don't think that I would have pegged it as Italian. I think that we are looking at a new world of wine, where stereotypes are being thrown out of the window and are being replaced by wines that simply taste good.  (just wait 'til I review that Nebbiolo from Virginia!)


JPH is busy looking for a case of this wine- he already bought out Greenvale Grape's supply.

Banfi Chianti Classico Reserva `07 DOCG $17.99 ***

We've been drinking a lot of Banfi ever since S. & JPH  went to a tasting dinner in January.  I had to try this wine three different times before I figured out what I really like about it. I am not really a fan of Chianti or Sangiovese for that matter, BUT this wine was good and it was great with lunch.  Proper paring can really elevate a meal.

This post is all about the North Shore of Long Island, and the Italians that have made it home for the past century. Razzano's is an Italian Salumaeria is just a mile or so from The Banfi Estate (importers of this Chianti that is made by them in Tuscany). It was fitting that I have a glass of their rustic, full bodied Chianti Classico to accompany the amazing Meatball Parmesan hero that JPH & I split from Razzano's. (I challenge ANYONE to eat a full sized one at one sitting!)

Banfi Chianti Classico Reserva `07 is full of flavor - dried blackberries and a bit of raspberry with an undercurrent of earthiness (translation, there is a slight roughness about it).  What made those flavors perfect was the fact that as I was sipping, I was chewing on an amazing juicy veal/pork/beef meatball, with homemade tomato sauce in a freshly baked roll.  I asked for some additional red pepper which made my mouth tingle and my lips a bit numb.  It was the fruitiness and subtle roughness that just tasted great together.  The fresh bread roll was slightly sweet, crusty and softly saturated with the tomato sauce. The wine was an intense mouthful of flavor that made me realize that the Italians know flavor. It was a delicious Italian/Italian lunch that just proved to me that the right wine with the right food can be make a great meal almost perfect.

As a reminder, everything I write about is paid for - retail.
I am running on and on about Razzano's (NY Times review)
because I am a huge fan.
I am writing a series on Banfi because theirs is an amazing story,
and they are right next door.

If you ever find yourself in Glen Cove NY, give Razzano's a try
you won't be disappointed!

Banfi Tasting second course:  Banfi San Angelo Pinot Grigio `09 $18.49 (not TJ's) ***
Banfi Tasting third course:  Banfi Centine Rosso `07 $10.89 (not TJ's)
Banfi Tasting fourth course: Banfi BelnerO `05 $35.99 (Not TJ's) ****

Banfi BelnerO `05 $35.99 (Not TJ's) ****

Tonight's bottle was the Banfi Belnero `05.  As a fourth course, S. & JPH had tasted the `07 with Pepper Seared Yellow Fin Tuna with a Vegetable-Miso Broth.  S said that it was her favorite course of the meal.  We opened the `05 just before we had our dinner of Braised Elk Ribs with Roasted Tomatoes and Scalloped potatoes.

This is a smooth, luscious Sangiovese that stands as a proud representative of the southern hills of Montalcino.  Ornate, Tuscan and enjoyable. There is a hint of coffee to this wine.  Just enough acid to stand up to meat, but soft enough to have with cheese. Blending a juiciness with an undercurrent of coffee makes this an enjoyable special occasion wine.

Banfi Tasting second course:  Banfi San Angelo Pinot Grigio `09 $18.49 (not TJ's) ***
Banfi Tasting third course:  Banfi Centine Rosso `07 $10.89 (not TJ's)
Banfi Tasting fourth course: Banfi BelnerO `05 $35.99 (Not TJ's) ****

Santa Christina `07 Sangiovese IGT (Not TJ's) $9.99 **

I only decided to review this wine because the chicken was beautiful and I may have a bit of OCD (ya think?).

Here's the problem... on paper, this wine is well pedigreed, Tuscan, from a good family, certified IGT etc., etc., etc.  Nice, with a fruity smell, a distinct taste of cloves and spiciness but nothing stood out. It has a rather long finish, with the requisite oakiness and tannins.  I could drink it, or I could drink something else. They tempered it by having it be 90% Sangiovese and 10% Merlot, but that blend just made it easy to drink, I didn't notice a distinct flavor profile that would ever let me call this a complex or interesting wine, it is simply a table wine.

Whatever you do, DON'T DECANT THIS WINE. Shudder.  Aeration highlights every imperfection. It makes it a "Furry" wine.  My tongue just barely forgives me. And aeration made the finish harsh and sharp.

Out of the bottle, perfectly drinkable, but you could do better for the price.

Tonight's dinner came from the cookbook Classic Techniques of Italian Cooking by Giuliano Bugialli.  It is a rather technical and historic cookbook, but boy does it produce some yummie food.

Menu:
Tuscan Chicken
Mashed potatoes
Fresh Torpedo Rolls

UPDATE in my mind, I've added a (*)
The next evening, after a long day at work....

I arrived home to see JPH experimenting at the cooktop.  Hmmm. I was curious... and there I saw the beginnings of Paella!  I squealed with joy on the inside and on the outside said "hmmmm".  Ok, so maybe I squealed in the kitchen, ran upstairs, changed out of my work clothes and joined him at the stove-top.  He had come across a picture he had taken while he and the family were vacationing in France and well, it inspired him. (see the picture within a picture on the right? JPH, S.& le june filles have GREAT food enhanced family vacations)
I jumped in as sous chef and cooking commenced.  There was leftover wine from the night before and as poured from the bottle, it was quite good.  Maybe a day had settled it, maybe I was being rather harsh last night, who knows?  But with Paella, I upped it a star to be a perfectly palatable table wine.

Carpineto Dogajolo `08, (IGT) $13.99 (Not TJ's) 2nd Review***

When I saw this wine in the wine rack, I thought to myself... "hey, I have reviewed this before!"  Of course it was wine that I had (maybe a bit too much of and played table football...) at a restaurant on the Upper East Side, but it really went well with the meal then.  How would it fare for a Sunday lunch??? Today, I found out.

JPH laid out a spread of smoked chicken, sausage, pate, cheese and fresh bread. After some discussion about the picture - MEH took the first pics, and they were the best (hers in the one on the left - I'll post mine below), I took my first sip.  This Carpineto Dogajolo "Baby Super Tuscan" (13% ETOH)  has Sangiovese (80%) as the predominant taste, strong, fruity, kind of oaky but the finish was definitely Cabernet Sauvignon (20%) making it mellow and long.

We broke bread and munched away at a picnic spread of cold meats, subtle cheeses and bread from the oven. It was a good inexpensive dry red table wine that cut through the rich cheeses:  Bucheron, a goat cheese from the Loire that is MEH's favorite & Queso Manchego, a Spanish sheep's milk cheese that has firmer, riper, buttery flavor.

After the Vinturi:  Yes, it would do you well to aerate this wine.  It not only opens it up, but it evens out the taste, making it a consistent mild acid cherry taste of the Sangiovese with the deep dryer taste of the Cabernet. It is interesting how they make this wine.  The grapes are picked, and then fermented separately  - due to different timing in the fermentation for each varietal and then they blend the wine for a fermentation in oak barrels.  On first sip, the wine has light tannins, but after the Vinturi, it has a much longer finish.

An Italian "Super Tuscan" wine, American smoked chicken breast, French sausage, pate and cheese, along with some Spanish cheese made for an international party of flavors on a beautiful Fall afternoon. There were New York Honey Crisp Apples for Dessert - but I opted for the chocolate meringues that JPH made on Saturday... (Have I mentioned how spoiled I am since I have been staying here?  Expect some very depressed posts when I move to a place of my own.)

Antonelli San Marco Baiocco Umbria `07 IGT (Not TJ's) $19.99 ***

Birthday Dinner part II

Not everyone in the world is a red wine drinker.  I realize that.  And, when you are faced with the challenge of serving wine to a diverse crowd, you have to pull back the reins a bit and serve an all around wine when, maybe in your heart of hearts, there could be a Cabernet or Zinfandel that is just jumping out at you. This wine is a good compromise.

90% Sangiovese and 10% Merlot, gives you a mellow red table wine with hints of strawberry freshening the light dried cherry taste. We served this wine with steak, but I would have easily served it with a cheese course or simply as a sipping wine with heavy appetizers (stuffed mushrooms anyone??) or maybe with a nice roast chicken.  It is good wine, no tannins, very easy to drink, and definitely did not overpower any of the food. And at 13.5% it was a welcome break from all of the 14.5% wines that we have been drinking for the past month.

This wine spurred a discussion on IGT wine in Italy.  A decade or so ago (1992), there were winemakers who did not conform to the standard DOCG or DOC boards.  But they were making really good wine, and they were thinking outside the box.  And so, my non conformist friends, IGT was born - vineyards were designated, and the box has been slowly encasing them for label freaks like me.

Menu:
Terryaki Grilled Flank Steak
Truffled Potatoes Dauphinoise (yeah, we plowed through two platters of those, and could have used a third... mmm carbs, butter, truffles and cream...mmmm)
Roasted Jalepino Peppers with Olive Oil and Garlc
Heirloom Tomatoes
French Bread
and
S's Homemade Chocolate Cake with Buttercream Frosting (I had that with Port!)


The consensus was that she is no longer allowed to halve the Buttercream recipe.  It is just too delicious.  Calories do not count on Birthdays!!!

I also want to add a disclaimer... It is VERY difficult to take a good picture when there are 12 people clamoring for food.  Really! That is my excuse, and I am sticking to it.

The day after: We had two bottles for dinner, so there was enough to have a glass with lunch.  The wine looses some of it's smoothness the day after, and tastes very high acid.  That being said, it went really well with the duck confit sandwich.

On a cooking note:

This was my contribution to dinner.  I peeled the potatoes.  

One day, I will start cooking again!

Marchesato degli Aleramici Rosso di Montalcino `07 (Not TJ's) $12.99 ***

Friday night is Pizza Night.  Not just any pizza, but pizza from Gennaro's in Glen Head. And what goes with authentic Italian Pizza? D.O.C. Italian wine.  If the guy behind the counter (Mr. Gennaro) is going to speak his native Italian AND make our pizza, why not honor that with this Rosso di Montalcino Sangiovese?

First Pour:  Bright fresh cherry taste, but dry.  This is why I prefer Montepulciano over Sangiovese wines, Sangiovese wine has a dryness that is a finish that I enjoy best with food.  There are no worries of me overdriking a Sangiovese (or so I have experienced so far).  A slice of Gennaro's Grandma's Pizza, some hot pepper flakes and a glass of this wine is a good, satisfying meal.

After the Vinturi:  It makes the wine even dryer. It still held the beautiful fresh cherry scent, the fruitiness was there, but the the finish was startling more intensely dry. I wouldn't bother with aerating this wine.  It is a good bottle for a casual meal, or as a nice dry red to have with heavy snacks/cheese. This is a wine that will hold up to a strong dish. 

Now I am already thinking about what wine to try with next Friday's Pizza Night!

Perazzeta Sara Rosso Toscano `07 IGT (not TJ's) $16.99 **

I am quickly realizing that I am not a fan of Sangiovese wine. I bought this wine at a tasting and at the time, I wrote that it tasted of strawberries. This Toscano is 90% Sangiovese; 10% Ciliegiolo. Today, I taste dried cherry and although it did smell of strawberry, it just wasn't deep or bright enough.  It is just too middle of the road, either be lush or light.  This is meh. With time, it tastes like it got more body, but I am still not a fan. I would love to be able to remember my thought process when I bought it at the tasting - I really believe I marked the wrong wine. 

DO NOT decant it.  After I ran it through the vinturi, I hated it.

I opened this bottle just so I could have some wine this afternoon. It goes with everything, so my grilled chicken Caesar salad it was a safe bet. This wine is a very all around table red.  Not spectacular.  Fruity, acidic.  I prefer Chianti. And for $17.00 yikes, you can find better. No oak, fermented in stainless steel.  I am back to Trader Joes soon, so hopefully I will be buying some cheap bottles.  I just keep thinking that for the price of this bottles, I could buy three Villa Cerrina Montepulciano @ TJ's.

A few hours later, I am drinking this wine alone, and it seems to have more body, and it is perfectly OK.  But for $16.99, I want more.

Menu:
Grilled Chicken Caesar Salad

Hours later:
Parmesan sprinkled popcorn