Not long ago, we passed by a new Portuguese restaurant, Piri Piri, on Herricks Rd. in Mineola. It's a tad out of the way and located in an office building. We decided to give it a try after our friends Sal and Marina let us know it was a winner. It's named after the spicy Portuguese sauce made from the African piri-piri chile pepper.
First the Food
The restaurant is very handsome with a fine staff, Joao was our friendly waiter for the evening. The menu is classic Portuguese. One of the owners, Roy, came to greet us and spoke of his family and a recent trip to Portugal. We felt very relaxed and welcomed. I'm sure things went so well in some measure since Mary is Portuguese and can speak and banter with the staff.
We were first served what I think was some very good traditional Portuguese hard bread and rolls. I've loved this bread since we first visited Mary's family on Madeira Island in 1971. The bread was served with spicy olives and marinated carrots. The carrots were fabulous.
We both ordered soup. Mary had a traditional caldo verde, which is kale and potato based. It was thick and tasty. Much thicker than usual. I took one taste. It was superb. Mary loved it. I ordered a seafood soup. This variety was less of a stew and more a true soup. The broth was fabulous, possibly the best I've had. The fresh fish aroma and taste combined perfectly. It contained scallops, clams, lobster, and shrimp. The clams had a slighty refreshing ocean taste. There's nothing like feeling you are near the ocean when eating a seafood soup. Totally delightful.
The main course for Mary consisted of a bacalao (cod fish) with peppers, onions and boiled Portuguese potatoes. Mary noted happily that the bacalao was not as salty as normal. The only negative was that the cod was every so slightly dry. It was a very enjoyable dish.
Not being Portuguese I thoroughly confused the waiter by ordering an appetizer for dinner. With some coaching and a growing awareness on my part it all worked out. I ordered octopus. It came sliced into small pieces in mild sauce and served with broccoli rabe, broccoli, carrots and the most delicious boiled and then fried potatoes. The octopus was done perfectly and was delicious. I spiced it up with a mild but tasty piri piri sauce our waiter shared with us.
Now the Wine
The waitress brought us a wine list that included the usual fare but on closer examination the flip side contained a listing of Portuguese whites and reds. Vinho Verde, such as a Quinta da Aveleda, Casal Garcia or a Gazela, is what we usually order when going Portuguese. This night was no different but we went with a slight variation. We tried a slightly higher end Muralhas de Moncao Vinho Verde. It is 70% Alvarhinho and 30% Trajadura. It was mildly and pleasantly aromatic. Besides the usual green fruits of most Vinho Verdes it showed specific apricot notes with a firm body and an ever so subtle effervescence. Mary thought the finish was slightly bitter but fully enjoyed the wine. This was a nice find.
We highly recommend Piri Piri. The food is very good, moderately priced and served in ample quantity. It's located at 100 Herricks Rd in Mineola, Long Island. The phone number is 516 873-9277.
Hi everybody! This is my third restaurant review for Wine Tasters. This time I’m at David’s Cafe II located in Miami Beach about a mile from where we were staying. David’s Café II has been open since 1977 and is open 24/7. A friend of mine highly recommended this fine Cuban restaurant so we thought we would give it a shot. We were filled with anticipation and hoped it would stand up to its reputation.
We arrived at David’s Cafe around 9 PM on a Wednesday in late August. The awning is turquoise and the outside walls are white. I could see that the locals eat here so I was assuming the place might be good. I got a Miami vibe when I stepped into the restaurant itself. I saw cops eating as well as Cubans. As soon as I walked in I could smell the butter and toasted bread. My hunger started to rise immediately because of the awesome aromas. There is both a café and restaurant sections.
The picture above is of the café (courtesy Johnny N.). The café has a diner feel to it except that the restaurant is Cuban, not Greek. The hostess brought us to the restaurant area. There weren't many people eating there at 9. I guess we were a little late by Miami standards. One thing that I noticed in Miami is that the air conditioners are always blasting cool air because the humidity is so high. The restaurant area has a nice brown décor. There were pictures of many famous people, especially Cuban stars.
Here is our order with estimated prices:
Appetizer: Masas de Puerco Frito (Marinated Pork Chunks) - $8 (estimated) Dinner: Ropo Vieja Habanera (steak Cuban style topped with sautéed onions and lemon garlic sauce) $15.95, Bistec de Palomilla (shredded flank steak in sauce) $16.25 (estimate)
We were first served pressed Cuban bread. The texture was similar to Italian bread except the crust was smoother and thinner. The bread was soaked in butter. The taste and texture of the bread was amazing. Very fattening but I was on vacation so it’s all good.
Masitas de Puerco (marinated fried pork chunks)
This appetizer is fried pork chunks with onion and cheese. The thought of frying pork was salivating. The pork was a tad overdone but was very tasty. It was definitely marinated in something, not sure what. The onions and the cheese made a great combination with the pork. I never had fried pork prepared this way before. I have pork chops on occasion with onion and on the bbq. The juices of the pork squirted out when I bit into it. And of course I used the bread to soak up the pork juice that was left on the plate. For $8 the dish was worth it.
Bisteca de Palomilla (grilled steak Cuban style topped with sautéed onions and lemon garlic sauce)
The steak was pounded very thin. The onions resided on top of the steak and with a side order of mashed potatoes. The lemon garlic sauce was smothering the steak. The meat absorbed a lot of the sauce which made the steak extra tasty! When I cut a piece of the steak, I made sure to absorb more of the delicious lemon garlic sauce. The steak was hot, grilled to a perfect texture and not burnt. The meat was not chewy. As a matter of fact, it was very easy to eat. The combination of the lemon garlic sauce and onions really enhanced the flavor of the steak. I enjoyed this steak a bunch!!!
Ropa Vieja Habanera(shredded flank steak in sauce)
My wife Angela loved her meal:
"I decided to go with the Ropa Vieja at David's Cafe. Now, I have had Ropa Vieja before in two other Cuban places in New York. I thought those were good, but looking back they were only mediocre. When I tasted David's version of this classic Cuban dish, I was blown away. The beef was unbelievably tender and juicy from the great sauce in which it was cooked. It had infused itself with the sauce containing flavors of peppers and onions. The beef melted in my mouth, it was unbelievable. It had come with rice and black beans, that were tasty, basic sides. I saved the plantains as a little dessert for after my incredible meal. They were cooked just right, candied and juicy, not dry at all. The meal was delectable, and perfectly cooked." If you are in Miami and want very good Cuban food, you must try David’s Café (one or two). If I had more time to spend in Miami I would be there often. The food hits the spot and for the price the quantities served are just right.
You may have noticed that Wine Tasters has a new look. I hope it's warm and inviting. We have a lot planned for you this season. Wine Tasters will be bringing you some great wine and food reviews and news of wine events, as well. If you have info to share send it to me at wineblog08@yahoo.com. Now down to business.
Labor Day was a great affair. A dozen of us gathered at the Floral Park house to celebrate, laugh and feast. When all the guests arrived I initiated an impromptu wine tasting. All those interested gathered in the dinning room and tasted four very good wines. I thought it would be of interest to compare various grape varietals. We started with the whites:
Michel Redde
Les Tuilieres Sancerre, 2008 - This was the first wine tasted. It comes from the Loire Valley and Michel Redde's La Moynerie Estate that yields some excellent Pouilly Fume wines. This Sancerre is not from the town of the same name and so was interesting. This was a fine wine, highly aromatic with a green apple aroma and taste. Lime and lemon notes punctuated the first taste with apple brewing in the background. It stayed mostly upfront without a long finish. I picked up some straw notes, as well. Nice, clean and crisp. One taster was reminded of a high quality champagne without the sparkle.
Wolffer Estates Chardonnay 2007 - This lightly oaked Chardonnay from the Long Island Wolffer Estate was a bit of a disappointment. Mary and I had tasted this a few weeks ago at the estate. It did not show as well today. Possibly because of the Sancerre. It was only lightly aromatic and seemed somewhat muted. It had distinct pear notes on first taste. A sense of honey filtered through. The finish was moderate with a hint of bitterness. It showed better with food later in the day.
Now the reds:
Nelms Road Cabernet Sauvignon 2007- This is an interesting wine. It is dominantly Cabernet but also is blended with Italian varieties. I wasn't aware of this mix during the tasting. Nicely aromatic, the wine tasted strongly of red berries, dark plumes, chocolate and coffee. Pleasingly earthy. It is medium to full bodied with some sweetness in the finish as well as some spice. It is a modestly complex cab that is pleasant and enjoyable.
Chateau Routas Cyrano Syrah 2005- Only 500 cases of this 100% Syrah were produced in Provence from hand picked grapes. It is aged for 15 months.
I found this wine well balanced, elegant and smooth. Luscious is the word. It possessed an almost silky texture with dark fruits and flowers. The finish was spicy with pepper dominant, possibly cinnamon. The wine possessed a superb balance. Aroma, texture, elegance and taste all worked in fluid unison.
My only hesitation is the spiciness. I'm not overly fond of the inherent spice of the Syrah grape. But the wine itself was well done and deserving of praise.
There are two things in this world that true New Yorkers will refuse to eat (and with good cause) outside of the New York Metro region: Bagels and Pizza. All bread dough whether it is for pizza, bagels or various breads contain their fair share of water. Pizza dough has somewhere between 40 and 60 percent water content. This makes New York tap water the most important ingredient in what many consider the finest culinary breakthrough GothamCity has to offer: New York Style Pizza. This post is the story of an unexpected culinary pizza surprise while visiting Salisbury, North Carolina.
Setting the Scene
Salisbury, North Carolina is situated approximately an hour north of Charlotte. It's a small rural town with open fields of soy beans and corn, livestock, fresh clean air, a starry filled night sky and a quietness that allows one to drift into the best sleeps of their life. Like any other town in America, Salisbury is flooded with its fair share of fast food joints intermingled with the occasional family run restaurant of which nine out of ten offer good ole' southern bar-b-que.
The Salty Caper: First Impressions and Calzones
The Salty Caper has a simplistic rustic look yet the dim lighting, upbeat music and friendly welcome from the staff made the place feel like it had been my neighbourhood waterhole for years. I sat at the bar and asked the manager to tell me about the available beers. He was extremely knowledgeable about all of his selections and even allowed me to try a few before settling on ordering a pint. As I sat there with a good friend of mine (both of us watching Mikey the head chef toss some pizza dough and apply toppings to it before setting it in a wood fired oven), I couldn't help but take a gander at the menu.
Much to my surprise, the menu was dominated by several different pizzas with other options including calzones and salads. In true New York fashion, I decided to take the first jab and asked Mikey if his pizza could stand up to New York’s. He gave a smile and answered with an enthusiastic "hell yea." I wasn’t quite ready to take the leap and ordered a calzone. The calzone came out perfectly puffed up, crispy on the outside and soft on the inside. The drizzle of chocolate and sprinkle of powdered sugar over the top capped off a delicious plate. So these guys can make a good dessert, but there's no way I want to taste that dough baked in a wood fired oven and topped with items that make it slightly resemble a real pizza.
Southern Pizza: The Real Deal
We returned the next night to have a few more beers and of course get in our fair share of New York banter with these southerners and their drawl. Only on this night, my stomach was craving more than a dessert calzone could satisfy. I asked the all important question, before even contemplating ordering a pizza. "So do you import water from New York to make your dough?" The manager turned around from the beer taps facing the opposite wall and said "No, I import the dough itself from New York".
Their pizza of all pizzas consisted of a tomato sauce base with mozzarella and gorgonzola cheeses, Canadian bacon, ground chorizo, red onions, pine nuts and a drizzle of bar-b-que sauce. The ingredients create a perfect harmony of sweet, salty, cheesy goodness with the twang of the bar-b-que sauce that sends your taste buds over the edge. All of this scrumptiousness set atop a pizza crust that although not perfect, still qualifies as the best pizza dough crust I've had below the Mason/Dixon line.
To wash it all down, go with one of the Caper's signature beer concoctions: Red Sin. This mixture combines Original Sin cider ale with a southern soft drink staple, Cheerwine (a black cherry flavoured soda). The mix combines to form the carbonated, alcoholic version of Snapple CranApple which is the perfect mix of sweet and tangy.
Lasting Notes
To the pizza snobs of the world (myself included), I serve as witness that great pizza can be made outside of the New York Metro region. And to all those attempting to recreate the real deal, stop buying 55 gallon drums of New York tap water, stop having our water chemically analyzed and buying machines to recreate the mineral content. Do yourself a favour and take a page out of The Salty Caper's book by leaving the pizza dough making to New Yorkers and putting your twist on a classic New York pie through innovative, creative toppings. Yes, the importing of pre-made dough from New York will drive the cost of a pizza pie up significantly more than your standard Domino's pie, but that is a price I (and judging by the success of The Salty Caper) and numerous others are willing to pay for a pizza worthy of being called "New York Style."
Wine tasting differs profoundly from wine drinking. To truly taste wine there is a clear and definite process you can follow that enhances all aspects of the wine experience. This process is known as Wine's Five S's. These five simple steps can help you more fully enjoy wine and to deepen your ability to communicate your experience to others. Wine tasting is both a solitary and social endeavor. The Five S's can heighten your enjoyment in both areas.
The Five S's
You've probably seen people very pretentiously holding wine glasses up in the air, swirling the glass, making sniffing noises and pontificating about their wine. They, in their own way, are using the Five S's. Putting aside the pomposity, the Five S's are truly helpful steps to enjoying wine tasting. The Five S's are:
See
Swirl
Sniff
Sip
and Savor.
All are very simple and doable. When done properly the Five S's open up a vista of enjoyment and camaraderie you may not have contemplated. Let's get started. See Pour some wine into a clear wine glass. It's important that the glass is clear and allows a full, unencumbered view of the wine. You are looking for clarity and color. The color of a wine can tell you much about the wine. It may indicate its age. The color of wine changes over time. Take a moment to look at the wine. If it's a white wine it may be gold, straw or watery white in color. If the wine is red it may be ruby, purple or garnet. Wines can vary widely in color depending on the grape varietal and its age.
Swirl
This is one of my favorite steps. Take the glass in your hands, holding it by stem or the base. Your wrist needs to be held stiff. Now swirl or rotate the glass. The wine will swirl around the glass leaving what are called legs, long streams of wine. The swirling allows more oxygen to mix with the wine allowing it to breathe and open up its aromas. It may also give some hint as to the age of the wine.
Sip Now you are ready to sip. Pick up the glass and imbibe a good but modest amount of wine. After the wine enters your mouth breathe in some air. This will send oxygen to the wine opening up its flavors and aromas even more. Let the wine curl around your mouth. Your taste buds will take care of the rest.
Savor As you are swirling the wine around your mouth, begin to savor it. Note your sensations. Are you picking up sweetness? Is your mouth dry? What about fruit and other flavors? Do you get a sensation of fullness or lightness? And what of the finish? Does the flavor of the wine stay with you for a brief time or much longer?. Is the finish sweet or bitter? Did your savoring differ from what you sniffed? You may notice layers of flavors in a good wine. In fact, a good wine will change as it sits. Watch for these changes.
If you take some time with the Five S's, you will begin to connect with the wine in very unexpected ways. You may be surprised at what you experience. I remember the thrill of picking up a strong whiff and taste of pineapple in a California Sauvignon Blanc. Keep in mind, at the beginning you may not be able to pick up many aromas and flavors or you may find it difficult to distinguish one from the other. Do not despair, it takes time. But with some effort you will grow to fully enjoy the wonderful world of wine tasting.
Having a party can be a wonderful yet stressful experience. Whether the party is large or small there's a lot of preparation that goes into making it successful. Choosing the right wine is a key piece to the success and enjoyment of any shindig. I have a few ideas about party wine selection that may take some of the angst out of the decision making process and simultaneously give you the satisfaction of providing your guests with quality wine selections.
When it comes to selecting wines for a party, I have found that many people rely on overly sweet and mass produced wines of lower quality. The justification is simple: cost! Party givers usually have a budget of some sort when contemplating wine purchases. However, one does not have to sacrifice quality even on a tight budget. With a little exploration, wines can be found that will bring enjoyment to your guests while they mingle, talk and eat. The wines should also compliment a wide range of foods usually offered at a party. Let's get started.
The Plan
It's critical to have an assortment of reds, whites and possibly roses on hand. In the world of wine there are always those who "only like white" or "only like reds." Having both on hand is important to give your guests adequate choice.
Party wines need to be familiar, at least for the most part. If you stock up on dry Riesling your guests may balk at drinking something they are unfamiliar with. You don't want people experimenting with wine when you actually want them relaxed and talking. However, as you will see, offering new versions of old favorites can be a winner. Also, slipping in new and accessible wines can add an exciting dimension for your guests.
Since you will be buying in bulk, attempt to sample the wines you have chosen before hand. Buy a few bottles well in advance of the party to make sure the wine is what you are comfortable with and corresponds to what you know of your guests' tastes. Knowing the level of wine sophistication of party goers can help immensely in the planning process.
The Wine
Many parties I have been to offer cheap Californian or Australian wines. Although drinkable, they do not represent the quality one can achieve at comparable prices. Inexpensive American Merlots, Cabs and Chardonnays are often dull, weak or too sweet to impress. Another favorite, Pinot Grigio, is usually too thin and characterless to show well.
My advice is to look at a wider range of wines that are inexpensive and offer great variety and top notch taste. All of the wines I list below can be purchased between $10 and $15.
Whites
Pinot Grigio - Often the butt of jokes, Pinot Grigio can be tasteless and lackluster. However, there are Pinot Grigios that stand out. When purchasing, look or ask for Pinots that come from the Friuli area of Italy. Ruffino Orvieto Classico -This is a very charming and tasteful wine that is inexpensive but enjoyable with nice fruit for your guests to ponder. New Zealand Sauvignon Blanc -SBs are a great crowd pleaser. This wine is refreshing, crisp and especially good for summer parties. I suggest you stay away from some of the over the top labels that exhibit too much gooseberry and grapefruit . Muscadet - From the Loire Valley in France, Muscadet is a dry, pleasant, juicy but sometimes tart wine with good body and complexity. It will impress your guests. Vinho Verde - Especially good for party's in warmer weather, the Portuguese Vinho Verde possesses great minerality, crispness, refreshing fruit and is mildly effervescent.
Reds
Portuguese Reds - These wines are becoming available in greater quantities than every before. The reds are rich, earthy, and dry. Guests will be intrigued and pleased by the experience. Portuguese reds are still inexpensive. I highly recommend them. Look for reds from the Douro Valley. Pinot Noir - Granted, really good Pinot Noir is costly. But there are inexpensive labels available that are fruity and nicely acidic that can please any crowd. PNs are lighter bodied, more delicate reds that are exceptional. I am particular to Oregon State but good, inexpensive California Pinot Noirs are there for the picking. Cabernet Sauvignon - Great Cabs are being grown in Latin America. Chile and Argentina have produced exceptional vintages. The Chilean Cabs are spicy and herbal and even express hints of chocolate. Guests will be intrigued. Beaujolais-Village - This French wine is an easy but very enjoyable, soft red. White wine drinkers may find the Beaujolais-Village quite enjoyable. Its addition to the party menu will give guests greater choice and add to their experience. Do not mistake Beaujolais-Village with Beaujolais Nouveau. Spanish Rioja - Wines from the Rioja region in Spain are up and coming. They are based on two major grapes, Tempranillo and Granacha with most wines being blends of the two. Rioja is noted for the use of oak in its wines. These are earthy and spicy. Your guests might notice the French influence and be intrigued.
There are numerous wines you can chose that do not sacrifice taste but are easy on the pocket book. Wine can be an integral and enjoyable aspect to any party or gathering. By taking a little time to focus on the quality of wine you purchase, your guests can have a memorable experience. You don't have to break the bank to offer exceptional wine to your friends and associates. You might also find tasting the wine before hand an enriching experience in itself.
Let me know if you have any questions or comments.
Roses are great for the summer. The best roses are light and exhilarating. You can enjoy them outdoors as an aperitif at a barbecue, family party or sitting around the pool. One excellent rose is Chateau Guiot, Costieres de Nimes 2009. Mary and I were introduced to this rose by Kim Caldwell of Young's Fine Wines at a recent wine tasting given by Kim.
The Chateau Guiot Rose has a fantastically deep rose color, deeper than most roses I've had. It is 80% Grenache and 20% Syrah. The nose is reminiscent of rose petals, cherries and ripe strawberries. The taste is of ripe fruit and red berries. It does all of this without being overly sweet. This is a far cry from the Berringer and Mateus Roses some of you might remember from some years ago (they are still around today, if that's your thing). I am especially impressed with the harmonious and well structured qualities of the wine. You will find this rose quite enjoyable on a hot, slow summer's day or evening.
There are really endless possibilities for pairing rose with food. Roses are great with tapas, salads and vegetables. Cold grilled asparagus is an exceptional pair with rose. Grilled shrimp and tuna go great with the more full bodied roses. You can pair rose with savory chicken and pork easily enough, as well. Rose is a very versatile wine. Try one with cold salty meats that enhance the rose's flavor. Experiment, I think you will be surprised.
Another great aspect of the Chateau Guiot is its price. You can pick up a bottle for around $10.00.
The 2009 vintage of Josef Leitz' Eins Zwei Dry Riesling is superb. Hailing from the Rheingau region in Germany with south facing slopes and high, cool altitudes, this vintage contains a marvelous acidity that is refreshing, lively but not overwhelming. There is no sweetness here. Acidity is its most prominent feature. It is highly aromatic, crisp and laced with lemon, peach and apple. The finish is long and very pleasing. I found this Riesling very alive. There's a great deal of activity going on. Each taste awakened me to a new level of appreciation. Never shocking, the Eins Zwei Dry is a spectacular success. Each sip is new and exciting. My palate never tired of the experience. If you appreciate dry Riesling this will not disappoint.
By the way, the Leitz 2009 is a QbA. This is a EU designation indicating that the wine is of quality and comes from a designated region.
Another positive about the Riesling is its price. At Young's Fine Wines in Manhasset it sells for $14.95. Considering the high quality of this wine the price is right. It is affordable for everyday use. I unreservedly recommend it. Stock up and enjoy.
Hi everybody! This is my second review for Wine Taters. This time I’m reviewing an Italian restaurant called Ornella Trattoria Italiana located in Astoria close to Ditmars Blvd. Ornella has been open for a few years. A co-worker of mine highly recommended it. I was filled with anticipation and hoped it stood up to its reputation.
We arrived at Ornella Trattoria around 7 PM on a very pleasant Friday in June. The front of the restaurant is entirely glass. The door and front wall allowed a fresh breeze to come in. There are a few tables outside if you choose to eat there. My wife and I were greeted immediately as we entered.
The restaurant is not wide but it is long. There is just enough room to walk through as the waiters and waitresses scurry by. The walls are painted nicely with artwork depticing an Italian village. We did feel as if we were in Italy. Once we were seated we were ready to order.
Here is our order with estimated prices:
Antipasti: Buffalo Mozzarella, Arugula, and Prosciutto di Parma (special of the day) - $10 (estimated)
Dinner: Rigatoni Alla Matriciana - $15, and Short ribs with Gnocchi and Brown Sauce - $21
Dessert: Tiramisu - $5 (estimated)
Wine: Half Carafe of Pinot Grigio $15 (estimated)
Total Bill: $85 w/tip (estimate)
We were first served brucshetta on toasted Italian bread. The brucshetta was very good. I remember tasting all of the ingredients when taking a big bite. I could eat this all day, it was so good. As a free item, the brucshetta was a great piece of the meal.
Buffalo Mozzarella, Arugula, and Prosciutto Di Parma
This special antipasti of the day interested me the most. I can never refuse a Buffalo mozzarella dish. Since my wife (Angela) loves Arugula (I do not), I was able to taste the mozzerella and Prosciutto di Parma in its finest forms. The mozzarella was good, not great, but good. The prosciutto was excellent! The slices were cut thin and the taste was amazing. Angela said the Arugula was outstanding. Overall, everything on the dish was well balanced.
Rigatoni Alla Matriciana
The Rigatoni Alla Matriciana contains tomato sauce, guanciale, onions and fresh peas (I do not like peas so I told the waiter to hold them). The rigatoni was cooked Al Dente. The sauce had some tomato skin and a great taste. There was a little kick to the sauce. As I started to eat I liked it more and more. I think the reason for that was that I started to taste more of the garlic, which I love. For $15 the portion size was average but the quality was above average.
Short ribs with Gnocchi and Brown Sauce
Angela ordered the ribs and found them very tender with the meat falling off the bone. The gnocchi was light with a perfect texture. You can tell that the gnocchi was homemade. I have been in restaurants where the gnocchi is hard and tasteless. This gnocchi was one of the best I have ever eaten in my life. To top if off, the brown sauce complimented the whole meal. If you are to put all the ingredients in your mouth at one time, you will be in heaven. This dish was simply amazing. . The quantity was just right. But the price of $21 was expensive for my taste. With the price aside, when you go to Ornella’s this is a must order!
Pinot Grigio
The wine was a simple house wine, a Pinot Grigio. The wine was not fantastic, but it went well with the meal. I have had better wines, but this wine was satisfactory for the dinner it accompanied. Basic Pinot flavor, nothing outstanding.
Tiramisu
The Tiramisu had a wonderful balance between the Marscapone and the Espresso. The Lady Fingers were perfectly soaked in the Espresso. The flavor of this Tiramisu was unique and different from other Tiramisu's I have had. I cannot put my finger on it, but whatever it was, it took the Tiramisu to another level of flavor. The Tiramisu was homemade and the texture was phenomenal. The cake melted in my mouth while savoring the flavor. I was full from eating dinner but couldn’t refuse the cake once I had one taste of it.
I highly recommend Ornello Trattoria for both the food and the friendly service. The owner Giuseppe spoke with us and is a very pleasant man. He is filled with energy and passion towards his restaurant. Thank you Giusseppe, we had a great time and will be back!
Summer is upon us. It's the time of year when I start to look for nice inexpensive wines I can sit on the patio and sip with lunch during a hot afternoon. There are many good buys. But I want to let you in on some of my favorites. Eating a lunch of salmon, olives and artichoke hearts is one of my favorite past-times. Adding a wonderfully crisp and succulent white wine is the best accompaniment I can think of. When the wine is inexpensive, all the better.
Gazela Vinho Verde: This is a real favorite of mine. It is a straw colored, almost transparentwhitefromPortugal. It is a splendid aperitif for summer. To enjoy this wine you have to be prepared for the green part. The green relates to the youth of the wine not it's color. This wine is meant to be enjoyed very young. In fact, Gazela has done away with any vintage date at all. It pours with a froth that comes from added carbonation. The carbonation is very light with only a few bubbles left behind. This is a simple, crisp, refreshing, and dry wine that goes with fish or any light summer lunch. It's nicely acidic with good balance. If you let the Vinho Verdi be itself you can grow to fully appreciate what it offers. It's only 9% alcohol but don't be fooled. The Gazela goes for well under $10.00.
C.M.S 2007: This is a relatively recent find. The wine is produced at White and Hedges in Washington State's Columbia Valley. As the name implies it is a blend of 35% Chardonnay, 1% Marsanne, and 64% Sauvignon Blanc. This is a very different and exciting wine. The nose is exceptional, a strong bouquet of lemon, pineapple and pear, very aromatic. The texture is buttery and oily on the palate reflecting the Chardonnay. Just below the surface come the elements of a great Sauvignon Blanc with notes of pineapple, gooseberry and pear. The feeling is full in the mouth with a rich body. From the Marsanne there is the hint of spice. This is a well balanced wine with the full body of a Chardonnay, the minerality and flavors of a Sauvignon Blanc and the spicy aroma of a Marisanne. I find it crisp and pleasant. It can be purchased for under $15.00.
Ruffino Orvieto Classico 2008: I never seem to tire of this one. The 2008 vintage is especially good. It is made from 40% Grechetto, 20% Procanico (sub-variety of Trebbiano), with the remaining 40% comprised of Verdello and Canaiolo Bianco. It is superbly balanced,crisp and refreshing with a playful give and take between structure, acidity and taste. Apples, lemons, and great fruitiness make this a superb summer drinking wine. The extra long and refreshing finish is especially pleasing. There's no harshness here. Just a smooth, succulent, refreshing and flavorful wine. You can find this wine in most wine stores for under $10.00.
La Linda Torrontes 2009: Just the other day I tried an Argentinian Torrontes, 2009 from Bodega Luigi Bosca. This was my first Torrontes. It is very aromatic with citrus notes, lemon and possibly orange, as well. It's lightly textured, pale in appearance and quite smooth on the palate. It's a surprisingly 14.5% alcohol so it is quite big for a white. I picked up apple and soft lemon on the palate. It was nicely crisp with good acidity and minerality. I did note a bitterness on the finish. I will try this again and see if it makes it into the Pantheon of summer whites. This wine goes for a tad over $10.00.
I hope you enjoy these wines during the hot summer months. They are refreshing, crisp and highly enjoyable. Let me know your experiences with them. You can also send me your list of favorite summer whites.
Wine has traditionally been thought of as the Nectar of the Gods. In ancient Greece and Rome wine was used to celebrate the gods Dionysus and Bacchus. This would usually result in people filling the streets in unrestrained eroticism, fornication (ah, the good old days) and who knows what else. Wine has been a central mythic and theological motif in Christianity, if in a milder tone than Dionysian indulgence. Now, as is our want as post-modern Americans, the health benefits of wine are being explored. Not only is wine fun and a social lubricant, as it were, but it's also healthy. We can shed the guilt of our temperance fore-bearers and allow ourselves just a little of the joys of Bacchus.
It's been 18 years since Morley Safer did his piece on the French Paradox on CBS's 60 Minutes. Some of you may recall that the French Paradox attempted to explain how the French who smoke prodigiously, eat a high fat diet of cheese and saturated fat actually live longer than Americans and have less cardiovascular disease. Some concluded that it was the high consumption of red wine that made the difference. This led to a slew of scientific studies that continue to this day. Many of these studies, including the British Medical Journal's 1996 review of 25 studies indicated that those indulging in the consumption of wine experienced a 20% - 40% decrease in cardiovascular disease as well as other age related problems.
A recent study published in the Journal of Epidemiology and Community Health in 2009 indicated a five year greater life expectancy in men who drink wine moderately.
What Makes Wine So Healthy?
Wine consists of many compounds that could be the answer to its apparent healing and efficacious affect on human health. It may not be a mistake that wine has been consumed for thousands of years. The compound that many scientists have focused on, however, is resveratrol. The Linus Pauling Institute defines resveratrol as "a polyphenolic compound found in grapes, red wine, purple grape juice, peanuts, and some berries." Interest is running so high in the possibility of reservatrol becoming a veritable "fountain of youth" that the pharmaceutical giant GlaxoSmithKline recently bought the cutting edge company Sirtris. Sirtis was founded by Drs. Christoph Westphal and David Sinclair in their attempt to research the use of resveratrol in extending life and treating disease.
Caloric Restriction: The Path to Health?
Sinclair is exploring how resveratrol mimics caloric restriction's anti-aging properties. Most promising is its ability to do this while by-passing the sacrifices imposed on those that drastically cut caloric intake. It has been known for many years that low caloric diets inhibit the aging process in yeast, worms, fruit flies, higher animals and humans.
"Although caloric restriction may be effective in promoting longevity, the problem is that most adults find this stringent lifestyle strategy to be impractical. As a result, scientists have sought to uncover the precise mechanisms by which caloric restriction promotes longevity, in order to help people capture its life-extending benefits through more practical means."
Is Resveratrol the Key?
The question is if resveratrol is the sought after alternative. The Life Extension Foundation is highly optimistic. In the August 2009 issue of it's monthly magazine, Life Extension, numerous research findings are listed and explored. The article "Extending Life and Fighting Disease with Resveratrol" discuses specifically how resveratrol activates proteins called sirtuins similarly to what occurs in caloric restricted diets. These proteins put the brakes on aging by stabilizing DNA, protecting it from damage, and regulating genetic functions. All of this adds up to a slowing down of the aging process.
Resveratrol has even become the darling of the wine drinking set. The May 31st, 2009 issue of Wine Spectator gave extensive space to the growing research and promise of this touted miracle compound. The article lists numerous areas in which promising research is being performed: 20% - 40% lower rates of CVD, significant delay in the onset of Alzheimer's and other forms of dementia, 50% cut in the risk of rheumatoid arthritis, 58% lower risk of developing diabetes, a 56% lower risk of developing esophageal cancer, and half the risk of catching the common cold. The preliminary research is very promising.
Morley Safer recently revisited the French Paradox on the May 24th, 2009 edition of 60 Minutes. Drs. Christoph Westphal and David Sinclair were highly enthusiastic and optimistic that a resveratrol drug would be in the offing within five to ten years. You can view the video here:
Not Quite There Yet
Although much of the news about resveratrol seems heartening, the current state of the research is not yet compelling. First, current research needs to be duplcated, especially in long-term human studies, second, the issue of reseratrol's bioavailability needs to be determined and dosage questions settled, third, there are many that believe it is not resveratrol alone that is the source of wine's salubrious effect but other compounds found in wine. Some research indicates that white wine, beer and other spirits are also beneficial. The prestigious Mayo Clinic offers a well balanced appraisal of the state of wine research.
It is important to note that the healthful impact of wine consumption is based on moderate and controlled daily consumption defined as two glasses a day for men and one glass a day for women. Over consumption can lead to detrimental health results such as high blood pressure, stroke, liver disease, heart arrhythmia, addiction, as well as serious social, occupational and psychological problems.
Dionysus was known to bring an end to worry and the woes of life and promote relaxation. So, perhaps we can allow ourselves just a little of the joy Dionysus imparted to his followers.
I am very excited to write this entry for Wine Tasters! My name is David, my wife is Angela and we live in Astoria, NY. Today I will be reviewing Il Bambino in Astoria, Queens, NY. Il Bambino is a Spanish/Italian trendy restaurant.I hope to be reviewing restaurants in Astoria and other New York neighborhoods in the coming months.
My wife and I arrived at Il Bambino around 7:45 PM. The temperature was 75 degrees and humid. Il Bambino has a backyard where you can eat. Because of the humidity we decided to stay indoors. When we walked in, the lights were dim but the staff attended to us immediately. The walls were covered with mirrors and wooden pigs, which is the Il Bambino theme. We were glad we decided to stay inside. The ambiance in the restaurant was fantastic. The restaurant was not crowded so we had our choice of seats. The menu was very simple to read and very descriptive. 1980’s and alternative music played in the background. We were now ready to order.
We first ordered the Cheese Plate – three cheeses for $10.00. Our choices were Manchego, Pecorino, and Gorgonzola Dolce.
The second round consisted of Red Pepper w/ Bacon spread with Stillman cheese crostini $6, Chick Pea Panzanella Salad w/ Feta Cheese - $8 and Fontina with Mozzarella, Pecorino, and Truffle Oil Panini - $9
Our choice of wine was a Jelu, San Juan, Argentina 2009 glass $8 | bottle $27, 100% Torrontes. The wine showed Honeysuckle and flowers with some minerality on the palate which was perfectly balanced by its level of acidity.
Cheese Plate – Three Cheeses
The menu offers a choice of about 10 cheeses. The variety was good so the next time we head to Il Bambino, we can choose different cheeses to taste. The cheese plate was excellent. We also received Panini bread in small squares to put the cheese on top. The Manchego went well with the fig jam but disappointingly not the other cheeses. The Pecorino was sharp and tasty; very nice. I never had Gorgonzola Dolce cheese. I found the taste to be unique. The texture was creamy with hints of sweetness. However, you don’t get much for $10.
Next up was Stillman Cheese on top of Red Pepper w/Bacon spread Crostini
The crostini was spicy, a strong red pepper taste with a hint of bacon flavor. The color of the spread was orange. There was more spread then cheese which I was unhappy about because the cheese was awesome! I never had Stillman cheese before which was on top of the spread with a drop of balsamic vinegar on the cheese. Stillman cheese is a blue cheese but it is softer and less crumby than regular blue cheese. The combination with the crostini was great! The price of the crostini was $6. A little expensive but the quality of the crostini was excellent.
Now on to the Chick Pea Panzanella Salad w/Feta Cheeese
The salad came out with the dinner. My wife ordered the salad and she said it was very refreshing. The salad was a good size, not too big and not too small. The best part of the salad was the dressing. The dressing had a lemon taste which gave it that nice, refreshing sense. The combination of Chick Pea and Feta gave the salad a unique taste. Along with the fruit accents of the jello, it was an amazing combination. The two make an incredibly light and refreshing meal just on its own for a summer night. As with the other prices, $8 is a little expensive but was definitely worth it especially on a warm humid day.
And finally the Fontina with Mozzarella, Pecorino, and Truffle Oil Panini
This Panini was nearly perfect! The Fontina, Mozzarella, and Pecorino are a great combo. The cheeses are melted together and the truffle oil gives the Panini a special taste. The Panini is a good size and the amount of cheese in the sandwich is equally balanced. You can taste every cheese once you take a bite. The bread is toasted perfectly. The bread is toasted where it’s not too hard or burnt and compliments the texture of the melted cheese just right. The price is $9 which is not bad considering the size of the sandwich, which is quite generous.
Jelu, San Juan, Argentina 2009
I am not a wine drinker but my wife is. As previously stated, the wine partnered the Panzanella salad to a tee. Each element brought out the flavors of the other. The wine also complimented each one of the cheeses. This wine is all in all refreshing and compatible with quite a number of the meals on the menu! The price of $8 per glass is average for a trendy restaurant.
Overall the experience was great! We will definitely go again. I recommend it.
I had the pleasure of working with Bill Tramontano on the 14th annual Brooklyn College Wine Tasting this past April. Bill, the provost at the college, is a fabulously knowledgeable wine enthusiast and oenophile. He provided a very enjoyable and edifying time for all of us. Phil Gallagher, a professor at the college, worked with me to make sure the wine tasting was all that it could be. I've reprinted here the article I wrote in the Faculty Circle Newsletter describing the event.
A Taste of Tuscany: 14th Annual Brooklyn College Wine Tasting
Over 24 ebullient Faculty Circle members and guests were treated to a superb Tuscan wine tasting hosted by our own provost Bill Tramontano on Thursday, April 29th. Bill, a life long wine enthusiast and oenophile brought the enraptured crowd through a guided tour of the Tuscan wine country through a sampling of some of its outstanding wines. Aided by a map of Tuscany, we were whisked away to the magical land of the Tuscan sun. At Bill's request the wine was complemented with a superb Pecorino Tuscano Stagionato as well as a exciting Tuscan chestnut honey. The tradition is to serve wine with honey drizzled over the cheese.
The tasting consisted of one white and six reds. Reds heavily predominate in the Tuscan region. I've included my personal tasting notes. The seven fights were, in order of tasting:
Fontaleoni Vernaccia di San Gimingnano 2008 - This Vernaccia is a dry, crisp, lively white that I found refreshing and pleasing to the palate. This is a perfect wine to drink on a long, hot summer's day; which I did when in Italy two years ago.
Le Fonti Chianti Classicao 2007 - Chianti is made from the Sangiovese grape, which is the main grape of central Italy. This Chianti seemed a tad rough and unbalanced at first but later softened and pleasant. It has a medium color, a short nose and an adequate finish.
Dei Vino Nobile di Montepulciano 2006 - The Vino Nobile had some real depth and complexity, and paired well with the Precorino. I picked up cherry and perhaps even blueberry notes with a nice finish. It was not as big as I thought it would be but had good structure and sufficient body.
Mocali Rosso di Montalcino 2008 - A baby Brunello, as it is sometimes called, possessed a fine minerality, a softness and balance that was very enjoyable. I picked up modest cherry notes and smooth tannins. This is a delicious Sangiovese wine.
San Filippo Brunello 2004 - I very much enjoyed this wine. It is softly elegant, well stgructured with a long luscious finish. I picked up deep berry flavors and even some hint of citrus; stupendous with the Tuscano Stagionato and chestnut honey.
Soffocone di Vincigliata Toscann IGT ("Super Tuscan")_ 2007 - A ruby red color, cherries and spices, mid to full-bodied, nice acidity, fine tannins. Super Tuscans are wines that do not follow the traditional blending laws of the region and can be blends of other grapes, especially Cabernet Sauvignon. I found this wine to be very enjoyable and perhaps the least "Italian."
Travignoli Vin Santo del Chianti Rufina Riserva 1999 - Very appealing, relaxed yet with lively sweetness. The iconic Tuscan dessert wine.
We are looking forward to Bill's next wine tasting which may take us to the northeastern area of Friuli, the home of many outstanding Italian wines. In contrast to Tuscany, Friuli is known for its outstanding whites.
Many thanks to Bill for his excellent and exciting presentations of some of Tuscany's finest wines.
