La Cala Vermentino di Sardegna 2008: A Sardinian Delight

Sella & Mosca La Cala Vermentino di Sardegna is made from 100% vermentino grapes from the island of Sardinia.  It has a pleasing yellow color with a nice bouquet of floral notes and apples.  There is a balanced acidity and an elegance to this wine that makes it very pleasing to drink.  The finish is long but not dominating.  It's refreshing and uplifting.  On first taste I found a slight bitter tang to it.  As the wine opened up the acidity and apple flavors balanced out and showed very well.  I don't think you can go wrong with this 2008, it is a wine of character.  You can serve it with seafood, salads, even grilled vegetables.  Because it is nicely balanced with gentle acidity, I would try it with white meat, as well.

La Cala is produced at the Sella & Mosca winery in the northwest side of the island of Sardinia near the port of Alghero.  It is one of the largest wine estates in Europe.  The winery is run by Mario Consorte and is considered "A model of contemporary viniculure" by Hugh Johnson.

La Cala is not expensive and certainly worth the price of around $14.00.

I'm looking forward to having this wine during a long, hot summer afternoon.

Amarone: A Pillar of Italian Wine

Last year my son and daughter-in-law presented me with a bottle of Amarone 2005 Cantina di Negrar for my birthday.  I decided last Sunday to open it up and give it a shot.  Amarone can age for many years so I thought there was a good chance it would be ready in 2011.  I decanted it for a few hours before dinner to give it time to settle down and balance out.  Before I let you know how things went a few words about Amarone are in order.

Amarone della Valpolicella Classico, or as it is commonly known as, Amarone, is one of the four pillars of Italian wine; the others being Brunello, Barolo and Barbaresco.  It comes from the hills north of the city of Veneto in the Valpolicella wine region.  Amarone is made from the partially dried grapes of Corvina, Rondinella and Molinara.  The grapes are place in a well-ventilated room for three to four months where the flavors become very concentrated.  It was awarded DOC status in 1990 and DOCG in 2009 (that's a good thing).

Amarone Della Valpolicella Classico DOC Cantina di Negrar 2005 was a pleasure to drink.  This was the first Amarone we have imbibed.  The bouquet was strong and consistent with a fruitiness and hints of cherries, chocolate and prunes.  The flavor was full-bodied and rich, well structured and exquisitely balanced, smooth and opulent. The tannins were soft with a gentle and enjoyable finish. After Mary, Angela and I took our first sips, we knew we were in the presence of a very, very fine wine.  Amarone goes beyond drinking a good wine.  Amarone gives true pleasure and is a delight.

 You can serve Amarone after decanting for two hours.  Serve it below room temperature because of the high  alcohol content.  Cost wise, Amarone can be rather steep.  Expect to spend over $30.00 easily.  However, I  believe it's worth the cost just to experience a fabulous wine.

Aglianico del Vulture: A Hidden Italian Treasure

Aglianico del Vulture is a wonderful wine.  It comes from Basilicata in Southern Italy and is made solely from the Aglianico grape.  It is grown in the very rich volcanic soil  that surrounds Mount Vulture.  It was awarded its DOC classification in 1971.  Many consider it the Barolo of the South.

The basic Aglianico must be aged at least one year before being released.  Aged Aglianico requires three years with a minimum of two years in oak.  The Riserva requires five years!

The wine itself shows fabulous balance, deep cherry and chocolate notes and a refreshing spiciness to the finish.  When young the wines are high in tannins and acidity. As the wine ages it takes on more earthy tones with deep, dark fruit.  Aglianico can become very full-bodied.

I find the wine very approachable.  Its cherry/chocolate notes are fabulously balanced.  The spice hits just as the  the other notes are fading leading to a long and enjoyable experience.  I find the wine very expressive and memorable.  It goes well with food, as well.  Mary made a fine Pasta Fagioli the other night which we served with the Aglianico.  The pairing was perfect.  Southern Italian wine with Southern Italian food, nothing can be better!

You can read more about Aglianico at Wine Review Online.com.

Enjoy!

Piri Piri: A Wonderful Night of Portuguese Fish and Wine

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.

Sumptuous Cuban Food at Miami's David's Cafe II

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)

Total Bill: $47 w/tip (estimate)

Source: davidscafe.com

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.

Scale 1-10 (1 is gross and 10 is stupendous)

Location: 8
Décor: 8
Food: 9.5
Service: 8
Price: 9
Overall: 8.5

David's Cafe‎

1654 Meridian Avenue, Miami Beach, FL‎ 33139 (305) 672-8707‎
Hours: 24/7

David's Cafe - Google Maps

Transit: 17 St@Meridian Av (0.1 mi) Bus #101, 112, 113, 117, 119, 123

David John Oliva

Luscious Reds, Crisp, Cool Whites

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.  


I hope you enjoy these fine wines. 

The Salty Caper Review – My Search for the Perfect New York Pizza by Rob Green

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 Gotham City 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."

Website:  http://www.saltycaper.com