Tag: wine

Joe Bastianich is auctioning 30 thousand bottles of wine – Italian Cuisine

Joe Bastianich is auctioning 30 thousand bottles of wine


One of the most important Italian wine collections in the world, created and supervised by Joe Bastianich, soon at auction. Part of the proceeds will be donated to one or more charities for projects dedicated to children in the United States, to be determined at the end of the auction.

If you are a wine lover, write these dates now: July 24 and 25, 2020. These are the key days to have the opportunity to bring home an (or more!) Excellent bottle of wine from the extraordinary collection of the famous Restaurant Man and wine expert Joe Bastianich, made up of bottles arriving directly from the production cellars and often bottled specifically for his Del Posto restaurant in New York City.

We talk about over 30 thousand bottles of fine and rare wines including encyclopaedic offers of Italian treasures such as Gaja, Conterno, Rinaldi, Bartolo Mascarello, Ornellaia, Sassicaia and others – there is really plenty of choice! Let's go into more detail. Between rarities and encyclopedic harvests of the most important producers who have made the history of Italian wine, the auction will boast more than 3 thousand lots for an impressive offer that includes, among others, selections of Barolo and Barbaresco by Bruno Giacosa, Angelo Gaja, Bartolo Mascarello, Giacomo Conterno and Giuseppe Rinaldi; Super Tuscans of the Tenuta dell’Ornellaia, Sassicaia and Tignanello as well as a very rare selection of Burgundy with Domaine de la Romanée-Conti for a total estimated excess in a worth between 3.1 and 4.5 million dollars.

For collectors, the vertical of Monfortino Riserva, Giacomo Conterno, with bottles that tell the story of the winery from 1941 to 2013 (also through some rare large formats), or Barolo Giuseppe Rinaldi 1964 or Recioto della Valpolicella Classico Gran Riserva by Giuseppe Quintarelli 1983 or Sassicaia, Tenuta San Guido 1985, Masseto Tenuta dell'Ornellaia 2005 Magnum or Marsala Riserva Superiore by Marco De Bartoli from 1860. The complete catalog of the sale is available on the Hart Davis Hart website.

"It is with a mixture of sadness and pride that we have decided to put a part of this impressive collection on the market," he says Joe Bastianich. «They are bottles that speak of me, of my story, of my soul dedicated to wine. But the time has come, I am happy to be able to share these wines, and especially these vintages, with the world. I hope they will find interested palates who know how to fully enjoy them .

The auction will be held on Friday 24 and Saturday 25 July at the famous auction house and dealer of internationally renowned wines Hart Davis Hart Wine Co. Tenderers will be able to use the HDH platform available via their mobile app or online, to place their offers remotely and live.

Important detail: part of the proceeds will be donated to one or more charities for projects dedicated to children in the United States, to be determined at the end of the auction.

Which wine is used to make sangria? – Italian Cuisine

Which wine is used to make sangria?


When hot days begin, sangria becomes the ritual aperitif. Fruit, sugar, some spices, lots of ice and, of course, wine. But be careful, one is not worth the other

Wine and fruit is a winning combination. And if it is not enough to convince you that my grandfather raised me in peaches drowned in white wine, fly (with imagination) to Spain and think of sangria, one of the most loved and prepared drinks in homes around the world. As it suggests the name, which derives from sangre, meaning blood in Spanish, to remember the ruby ​​color of the drink, the sangria is prepared with the Red wine. But which wine to choose? There are two trends. There are those who prefer an alcoholic and full-bodied wine and those who instead combine fruit with a soft and light red. In the first case, the Iberian cousins ​​are oriented towards the grape variety tempranillo, autochthonous from Rioja and now widespread throughout the country, while in the latter they choose the garnacha, a grape very present in the Mediterranean countries, including Italy, where takes the name of cannonau in Sardinia, tai rosso in Veneto and Alicante in Tuscany.

In red and white

Also in Italy there are red wines very suitable for sangria, both for those who prefer the delicate version and for those who want it more powerful. Both are good, as long as you don't skimp on the quality of the wine. Leave aside the most elegant and austere wines, based on the Nebbiolo, Sangiovese and Pinot Noir vines, and concentrate on the wines of southern Italy to prepare the more alcoholic version. Excellent choices are the Primitivo di Manduria, Nero d'Avola or even Amarone for a decidedly deluxe version of sangria.
Those who prefer the lighter version (which is also my favorite when the heat starts), can focus on a wine like Tai del Veneto, a young Valpolicella or a Lambrusco, which with its characteristic sparklingness gives an extra edge to sangria.
In recent years, however, the custom of preparing the sangria with white wine, as often happens in Catalonia. In this case, fragrant and semi-aromatic wines are suitable, such as a Riesling from Oltrepò Pavese or a Pinot Grigio.

Try this too

The classic sangria recipe includes fruits such as apples, oranges, peaches and lemons, flavored with spices such as cinnamon, vanilla and cloves, but it is fun to amaze guests with personalized versions of sangria, playing with seasonal fruit and being inspired with the aromas of the wine used in the preparation. A version with a wow effect, for example, is the one with rosé wine – a Bardolino Chiaretto or a South Tyrolean Lagrein is fine – and berries such as raspberries, strawberries or currants. Another light and thirst-quenching sangria is the one made with a Moscato d'Asti and fruits such as pear and lemon, all flavored with mint leaves … Since Moscato has an alcohol content that does not exceed six degrees, this version it is also very suitable for a "snack" sangria.

the post-Covid wine tourism recipe – Italian Cuisine

the post-Covid wine tourism recipe


The idea for welcoming in the cellar after the Coronavirus emergency: fewer barrels and more outdoor experiences such as trekking, picnics and photo safaris. Because in front of a beautiful landscape you can relax, but you appreciate wine even more

According to a survey conducted by Wine Tourism Movement in Italy, theCoronavirus emergency hit the food and wine tourism, especially the one in the cellars, which in 87% of cases declared themselves very damaged especially in terms of sales (91%) and attendance. However, it is necessary to start again and it is up to it to rethink how to welcome visitors. Since the visit between the barrels will be almost impossible, the recipe, however Donatella Cinelli Colombini, creator of the day Open Cellars (which at the end of May took place exceptionally online) and of the Wine Tourism Movement, is a kind of "Landscape Therapy": "The areas for tourism and wine production must be strictly separated also because the sanitation of the cellars is difficult without using the chlorine that would attack the wine with the pestilential cork smell – he explains – therefore in wine hospitality at the time of Covid I foresee more outdoor sports, more panoramas and fewer barrels".

Wine tourism between wine and nature to regenerate and taste at its best

"It is desirable – continues Donatella Cinelli Colombini – that the Coronavirus emergency and the prospect of reactivating direct sales, push many wineries to enrich their tourist offer with trekking in the vineyards, picnics, outdoor tastings, photo safaris, lunches of typical salami and cheeses, perhaps in front of a beautiful panorama". And this landscape therapy made of experiences still little explored by companies, as well as helping guests to regenerate the nervous system and relax, intercepting people's need to be in nature after months of lockdown, would also favor a better appreciation of wine. "In other words – he explains – according to neuromarketing studies, in front of an enchanting panorama the wine seems better. In other words, a revenge of the landscapes that become protagonists and must offer visitors exciting experiences to live, photograph and remember ".

The restart between reservations, new timetables and a Covid free protocol

Donatella Cinelli Colombini also provides new methods and times of visits to the company: "To avoid queues and crowds, wine lovers will have to get used to book the visit in production companies but, probably, they will find many more open at weekends and at lunchtime. "
Meanwhile, the Wine Tourism Movement has presented iThe international protocol "Quietly Enotourism: guidelines and good practices for a Covid-Free enotourism", an action manifesto drawn up by a group of international food and wine experts who work for institutional bodies, universities and research centers, consortia and associations of wineries, to identify concrete solutions to the new reality of wine tourism applicable to any winery or wine tourism destination. There are indications and suggestions from bookings to reception, from tastings to guided tours of the cellar to the management of the wine shop.

Proudly powered by WordPress