Whenever I show my family and friends my wine collection I get the same feeling I had as kid showing off my baseball card collection: a true sense of pride. When I go to my cellar with friends it’s not show off what I have but to decide what to share that evening. I love to open up my wines (especially the hard to find ones) and share the experience. While one of the thrills of collecting is certainly the hunt—tracking down that hard-to-find bottle, knowing that I have several sought-after bottles of Amarone—I get greater enjoyment out of sharing my wines with friends over great meals.

Sixteen years ago, we moved from an apartment into our first house.  I was so excited to finally have a real space for my wines.  For two months we celebrated with friends and co-workers over incredible BBQs and dinners. We enjoyed ourselves so much that we drank half of my collection. I will probably never be able to regain those great California Cabernets, French Bordeaux, or those Super Tuscans, Barolos, Amarones and Barbarescos of the 1970s and early 1980s again, but I couldn’t put a price on those memories (Well, I could if I wanted to, but it would be painful!)

At first, our entire apartment was my cellar.  I was proud of my growing collection. But the problem was that I had too much wine. I bought and I bought and bought…and our living room started to look like a warehouse. I had bottles in every corner and it was getting out of hand. I needed a plan but back then no one was talking about wine collecting or how to buy wines for profit. One night, while reviewing some investment papers, a strategy pie chart caught my attention and I had a revelation. Why not develop a similar strategy for my wine-collecting syndrome? I came up with a yearly budget and then broke it down into short-term and long-term investments (just as one would do with stocks). Ready-to-drink wines that didn’t offer much of a return but were simply good everyday values were my short-term investments. Hard-to-find and prized gems that would grow in value as they aged in the bottle were my long-term investments (i.e., California Cabernets, Super Tuscans, Barolos, Amarones, Ports and some great French first and second growths). Part of the budget was dedicated to high-risk items like up-and-coming regions and new winemakers that might gain notoriety.  So I put my plan into action and over the years it has been fun and profitable!

Most of my collection is composed of wines I enjoy: 60% Italian, 10% ready-to-drink wines from all over the world, 5% French, 5% Californian.  The remaining 20% is strictly investment. Reviewing my collection every couple of months allows me to stay organized and not to lose track of a wine that is past its time for drinking, selling or trading.

Planning For Your Collection:

Your wine collection is a personal statement about who you are, just like your wardrobe, your car or your investment portfolio.  It should feel like a great pair of jeans or your favorite shoes.  It should be a perfect fit.  But there are a couple of things you will need to decide up front: First, your budget.  Consider how much you can spend, how much you and your family dines and how often you entertain. Next, decide the size of your collection. Will this be a starter collection (12-50 bottles) or are you looking to create a larger collection of 150, 300 or even 1,000 bottles?  Then, consider your storage space. Where will you keep your collection?  From a freestanding refrigeration unit to wine racks to a custom-made cellar, there are many options. Finally, consider your sources: Think about how and where you will buy your wines.  A local fine wine shop could be a great starting point.  Let the shopkeeper know your tastes and your budget.  They can start a list with you and help you establish a buying pattern.  Auctions (as well as the internet) can be a great place to buy older, harder-to-find vintages.  You could also work with a wine finder such as myself, a personal sommelier, or your very own wine buyer.  Not only can we work within your preferences, we also may have sources it would take you years to discover.

Starting Your Collection:

Before you start purchasing you must decide what kind of a collection you want.  The following five categories should help you choose a direction:

The Beginner Italian wine collection: We all have to start somewhere. Find two or three good local retailers, attend some of their wine tastings, and ask a lot of questions. Note what kinds of wines you like, what your budget allows you to spend and then buy a small wine rack that can hold 12, 24 or 36 bottles.  At first, it is best to keep your efforts small and focused.  Purchase a small assortment with these categories in mind: everyday, special occasion, sparkling and lay down wines (what’s a lay down wine?). Once you develop a palate profile for yourself, start expanding slowly—above all, have fun!

The Everyday Italian wine collection: This collection is made up of wines that are young and ready to drink. 75% should be wines you like to drink (Chianti, Chianti Classico, Barbera, Pinot Nero, Primitivo, Sangiovese, Pinot Grigio, Soave, Pecorino, Frascati) and wines that you will need for entertaining (Franciacorta and Prosecco for brunch, New Year’s Eve, Weddings, Anniversaries and Graduations).   It is also important to rotate the style of wine with the changing of seasons: big, bold, heavy reds for the winter, lighter style whites and reds for the warmer months. This collection is for the true “foodie”: great wines for everyday consumption, very European in dining style.

Personal Italian Signature wine collection: This is the wine collection that most reflects who you are. It showcases your overwhelming taste in wine and creates a looking glass into your preferred style of cuisine. For example, I love Amarones, Ripassos, Brunellos, Montepulciano d’Abruzzo, Barberas and Soaves. My collection is filled with bold and rustic red wines (and, of course, few bottles of whites for friends and family if needed).

Simply by looking at my collection, anyone would be able to figure out that my cuisine of choice is made up of big, hearty dishes. You may like a certain style of wines within the category, like Chianti Classico or Amarone so you may have a collection of different producers or you could assemble what is known as a “vertical” (a series of your favorite wine in different years). Whatever you choose, start by breaking down the categories and assigning them a percentage ratio.  Remember you always need balance and should always throw in a few out of norm wines

The Italian Wine explorer: The Italian wine explorer is the person who lives by no map, no set plan but likes constant adventure in life. (Every collection should have a little wine explorer in them!)  The wine explorer is always looking for new regions to explore, the next great vacation spot and most of all, they enjoy trying new cuisines. Their wine collection is made of unique wines from around Italy’s twenty regions (including the North, the South and the island regions) that pair with different cuisines. This is a wine collection that is extremely exciting but very high maintenance. A lot of wines from some regions need to be consumed within a few years. So, although the wine explorer may live without a map, he or she needs to keep an eye on how the wines are developing.

The Italian Wine Index—Collection for Investment only: You read the financial section of the Wall Street Journal, Barron’s and Bloomberg.  You live by the ups and downs of the stock market.  Your wine collection can reflect this part of who you are as well. Wine for investment is not for everyone, you need to be patient, have money to spare and above all you must have enough self-control not to open up your investments. You need a state of the art storage facility to make sure your wines are kept in peak conditions. But most important, you need to collect what people will buy down the road. Super Tuscans, Amarones, Barolos, Cabernet Sauvignons, “Cult wines” made by top wine Italian wine makers and wines that have high ratings stamped on them from the top wine critics and magazines. You need to follow Parker, The Wine Spectator, and Decanter and attend wine auctions (or at least keep close tabs on the current auction prices) and keep control of your collection and understand it is for making money not drinking. Keep an eye on young Italian wine makers that are in the spot light some of their early winners will be worth money later on.  Follow the same rule as with any investment: buy low, sell high!

The world of Italian wine collecting is like no other. You can plan your vacations around the place of origin of your favorite wines, visit the vineyards, meet the owners and wine makers and, best of all, dine at local restaurants enjoying the local cuisine paired with the most current or hard to find vintages. Enjoying Italian wines is a lifetime of adventure that gets better and better. Remember, Italy is one big vineyard and produces some of the best wines in the world today.

Follow me on Twitter all next week while I tweet great wine buys for the different collections.

February 2012 we will be starting our wine club that will be based in N.Y.C in a private club. Twenty people will gather to taste, review, dine and share their thoughts on the nights topics. It will be a mix of industry people and consumers. A special guest will co-host each event and will give their views on the evenings topics. The evenings events will be posted and tweeted on grunneronwine

Follow this link to see the article on Italian Made . com

www.italianmade.com/blog/index.php/2012/01/the-great-adventure-of-starting-and-maintaining-your-italian-wine-collection

It’s light and refreshing; it mixes well to make interesting cocktails and pairs well with many different cusines; and it can be enjoyed just as well on its own as an aperitif.  I personally enjoy drinking Prosecco throughout an entire meal: it enhances all the flavors of the food and is just a fun wine to enjoy with friends and family.

The most famous cocktail made from Prosecco is the Bellini. The Bellini was born in Harry’s Bar of Venice, Italy around 1948. It was named after the fifteenth-century Venetian painter, Giovanni Bellini, for the similarity the cocktail’s bright color bore to the vestments of a Saint in one of the Italian master’s paintings. Harry’s bar, which was opened in 1931 by Giuseppe Cipriani, became famous for being one of Ernest Hemingway’s and Orson Welles’s favorite watering holes. To this day, locals and tourists cram into the original Harry’s to enjoy a Bellini in its home of origin—even though it is now served in restaurants all around the world.  The Bellini, a combination of ice cold sparkling Prosecco and fresh white peach juice or fresh Peach puree (both can be found all year long in your local supermarket!), is both quite easy to make and stands as a drink with which to impress your friends and guests.

The Spritz, another drink that is consumed throughout Italy during Happy Hour or before dinner, is made by mixing chilled Prosecco with a dash of a bitter liquor such as Apperol or Campari (sometimes, the drink is flourished with a slice of fruit). This new drink has become popular with Prosecco enthusiasts of all ages and is usually consumed with some finger foods or snacks.

The following is a primer on Prosecco to help get you more familiar with this great sparkling white wine from Italy.

                                                                                   Prosecco 101

Veneto—(VEHN-eh-toe): Veneto is one of 20 wine-producing regions of Italy.  Located in the northeast, it borders Trentino-Alto Adige, Friuli-Venezia Giulia, Lombardy, Emilia-Romagna, and the Adriatic Sea. Veneto takes its name from its capital, Venice, once one of the most powerful sea nations in all history. There are three distinct wine zones in Veneto: the Verona area, famous for Soave, Valpolicella, Amarone, and Bardolino; the Euganean hills between Vicenza and Padua, where table wines are made; and the areas of Treviso and Conegliano, which lie about 40 miles due north of Venice. The latter are best known for excellent varie­tal wines, especially Tocai, Merlot, and Cabernet Sauvignon. The Prosecco production of Conegliano-Valdobbiadene is located in the province of Treviso.

Prosecco—(pro-SEHK-coh): A white grape variety, which flourishes in Treviso, located in the northeast region of Veneto, used to make dry still and sparkling wines. Also known as Glera and Serprina.

Prosecco di Valdobbiadene (pro-SEHK-coh  dee  val-doh-bee-AH-deh-neh): A DOCG (2009) sparkling wine (spumante) made from predominantly Prosecco grapes, with a maximum of 15 percent of other authorized grapes (Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga, Pinot Noir, Pinot Bianco, Chardonnay, and Pinot Grigio). It can be made into a dry, semidry, or sweet sparkling wine.

Categories and Forecasts

Category

Prosecco, part of the category of sparkling wines, is in third place (worldwide), behind French Champagne, and Spanish Cava. Just beneath Prosecco, in fourth place, is Asti (a spumante).

Prosecco, Forecast To Outperform Champagne In 2012

April 5, 2011: (AGI) Venice – Prosecco is getting ready to outperform Champagne in 2012 as leader in number of bottles produced. The announcement was made by the Veneto Region Councillors for Promotion Marino Finozzi and for Agriculture Franco Manzato during the inauguration of Vinitaly, at the Verona Trade Fair. The progress made by Prosecco in the competition with the French-made Champagne is clear-cut and persisting, as its average annual production is  around 320 million bottles.

In 2011, roughly 286 million bottles of Prosecco will be placed on the market.  By 2012, a projected 353 million bottles will be present.  Forcasts for Prosecco’s exceeding 400 million bottles marketed worldwide by 2013 are widely accepted.

Conegliano Valdobbiadene Prosecco DOCG Regulations

DOCG Regulations

• Region: Veneto
• Province: Treviso
• Communes of Production: 15
• Subzones: Cartizze
• Denominazione (Bianco): 
  • Conegliano Valdobbiadene Prosecco (Tranquillo)
  • Conegliano Valdobbiadene Prosecco Frizzante
  • Conegliano Valdobbiadene Prosecco Spumante Superiore
  • Conegliano Valdobbiadene Prosecco Spumante Superiore with mention of “Rive”
  • Conegliano Valdobbiadene Prosecco Spumante Superiore di Cartizze

• Varieties:
  • Minimum 85% Glera (Prosecco)
  • Maximum 15% combined Verdiso, Bianchetta Trevigiana, Perera, Glera Lunga
  • Maximum 15% combined Pinot Nero (vinified as a white wine), Pinot Bianco, Chardonnay, Pinot Grigio (for Spumante wines only)

  Minimum Alcohol:

  • Conegliano Valdobbiadene Prosecco: 10.5%
  • Spumante Superiore: 11%
  • Spumante di Cartizze: 11.5%

  Sweetness Levels:

  • Frizzante: Secco to Amabile
  • Spumante Superiore: all traditional levels except Extra Brut and Dolce

  Additional Requirements:

  • Wines labeled with “Rive” must be hand-harvested and indicate a vintage.
  • Frizzante wines may undergo second fermentation in the bottle; this must be indicated on the label as “rifermentazione in bottiglia.”

  Minimum Planting Density: 2,500 vines per hectare

• Maximum Yields:
  • Conegliano Valdobbiadene Prosecco: 13.5 tons/ha
  • Spumante Superiore with mention of “Rive”: 13 tons/ha
  • Spumante Superiore di Cartizze: 12 tons/ha

  DOCG Established: 2009

Description, Recommended Foods, Cheeses, and Cocktails

Description:

Pale greenish-straw in color. It has a fresh and fruity aroma of acacia blossoms, almonds, anise, green apples, apricots, bread dough, citrus, lemon-lime, melon, peaches, pears, and wild flowers. Light, dry, well-balanced, and very clean tasting with a lingering, crispy aftertaste.

Food Pairings:

Prosecco, due to its fruit and fine level of acidity, is one of the most versatile sparkling wines. Before dinner as an apéritif (to this day it still happens to be the most sought-after apéritif in Italy), it pairs wonderfully with and appetizer of warm goat cheese served with crostini and wild mushrooms. Prosecco is just as fine after dinner with custards, light fruit tarts and even sorbet. However, perhaps Prosecco’s greatest virtue is its ability to pair with a variety of dishes throughout a meal, transforming a seemingly ordinary meal into an occasion!  But, be forewarned: Prosecco’s aftertaste begs for another glass…

Suggested pairings include salmon; salads with a touch of sweetness (for example, salads of beets and oranges with a vinaigrette); pork with fruit glazes; light, chilled summer soups; spicy or salty oriental cuisine; light olive oil-dressed spaghetti over a dish caramelized onions; and even your favorite comfort foods—Prosecco and cheeseburgers anyone?

It is a great sparkling wine that pairs with all types of international dishes such as sushi, Mexican, Chinese, Tia, BBQ, and anything with spice.  I’m in the habit of drinking it with all differnt types of take-out food: when I am too busy to cook, Prosecco helps elevate every meal I manage to put together on a whim!

Cheeses:

Prosecco pairs very well with the following selection of fine cheeses: Asiago, Asin, Bagozzo, Blue-veined cheeses, Fontina, Grana, Parmigiano-Reggiano, Pecorino, Pressato, and Ricotta (*Cheese pairings taken from Italian Wine and Cheese Made Simple, available at Amazon.com).

Cocktails:

• Bellini: Prosecco  with white peach purée.
• Spritz: Prosecco with a dash of Bitter liquor( Apperol or Campari) and a slice of fruit
• Wine Cocktail: Chilled Prosecco and a splash of white wine

As always, do not forget to have fun while pairing Prosecco with your favorite foods. If you are a chef or restaurant owner,  feature Prosecco by the glass, as it keeps customers coming back and is always great for your bottom line

Follow me this week as I pair Prosecco with my meals and tweet on some restaurants where you can to enjoy a glass of fresh Prosecco  and brands that you can purchase at your local fine wine shop.

Among the wines that were tasted and reviewed by all were Glera, Corvina, Vespaiolo, Garganega, Moscato, Raboso, Amarone, Soave and Prosecco.  As we tasted the wines one by one with the audience, we also answered questions from Aurora Endrici and the press about these familiar and new wine discoveries. The line up of wines was an eye opener for all in attendance: no one was left unimpressed with the high quality of wines produced in Veneto and the wines’ ability to pair so well with many different cuisines. After the tasting we joined everyone at an intimate luncheon where our conversations about the undoubtedly world class red and white wines being produced in the Veneto region continued.  It goes without saying that, once again, the Italian Trade Commission of New York did an outstanding job hosting a significant and important event in the world of Italian wine with the Veneto Chambers of Commerce.

I was honored to be a part of that event since, for the past twenty-five years, I have been a big fan of the wines of the Veneto region.  Just last year I traveled all over the USA introducing a Soave, Ripasso and Amarone to consumers by hosting in-store wine tastings, wine dinners and consumer events and by sitting with the press. Consumers, wine collectors and the press all fell in love (for the first time or all over again!) with Soave, the regions most famous white wine, commented on how intrigued they were by the winemaking process necessary for producing Vapolicella Ripasso wines and couldn’t help but be amazed by the inviting aromas, elegance, finesse and opulent structure of the Amarone wines.

Below is a Veneto 101 to help you on your journey of discovering this great region of Italy and it’s wines

Veneto 101

Veneto—(VEHN-eh-toe): One of 20 wine-producing regions, located in the northeast, bordering Trentino-Alto Adige, Friuli-Venezia Giulia, Lombardy, Emilia-Romagna, and the Adriatic Sea. Veneto takes its name from its capital, Venice, once one of the most powerful sea nations in all history. There are three distinct wine zones, in Veneto: the Verona area, famous for Soave, Valpolicella, Amarone, and Bardolino; the Euganean hills between Vicenza and Padua, where table wines are made; and the areas of Treviso and Conegliano, which lie about 40 miles due north of Venice. The latter are best known for excellent varie­tal wines, especially Tocai, Merlot, and Cabernet Sauvignon.

Verona—(vair-OH-nah): A picturesque wine-producing town located in the northeast region of Veneto; it rests on the river Adige near Lake Garda, just 50 miles west of the romantic and canal-latticed city of Venice. Verona is famous for the production of Soave, Valpo­licella, Amarone, and Bardolino.

Soave—(SWAH-veh): A famous dry (also sweet and sparkling) DOC (1968) white wine produced northeast of Verona in the territories of the communes of Soave, Monteforte d’Alpone, San Martino, and others in the province of Verona, in the region of Veneto. The first written citation of Soave as a beverage dates back to the year 568. It is made from Garganega and Trebbiano di Soave, with small additions of Trebbiano Toscano, Chardonnay, Sauvignon Blanc, and Pinot Bianco grapes. Beginning with the 2002 vintage Soave Classico Superiore is a DOCG wine.

Valpolicella—(vahl-poh-lee-CHEL-lah): A DOC (1968) red wine produced in the territories of the communes of Marano, Negrar, and others in the Verona province in the Veneto region from Corvina, Corvinone, Rondinella, and other grapes. Molinara is no longer a compulsory grape in the blend. The best wines are likely to come from the inner classico zone and are so labeled. The consorzio of Valpolicella features the Roman arena at Verona on its neck label.

Ripasso—(ree-PAH-soh): A process used in Verona for some Valpolicella wine that has some similarity to the Tuscan governo. Immedi­ately after the Valpolicella wine ferments, the juice is poured into barrels containing the wine-soaked skins and seeds from Amarone or Recioto wines. These skins, which still contain some unfermented sugar, cause the wine to undergo a second alcoholic fermentation. This process increases the alcoholic content of the wine about 2 percent and gives the wine more structure, tannin, extract, glycerin, color, and bouquet.

Amarone della Valpolicella—(AH-mah-roe-neh  DEL-lah  vahl-poh-lee-CHEL-lah): A wine produced on hilly portions of the Valpolicella Classico Zone in the northeastern part of Veneto bordered on the west by the Adige River.

The word amarone comes from the Veronese dialect; it means bone-dry almost to the point of bitterness. The grapes used are the same as those in Valpolicella: Corvina Veronese, Corvinone, and Rondinella, with the possible addition of Molinara, Rossignola, Negrara, Sangiovese, and Barbera. Amarone, however, unlike Valpolicella, is made exclusively from the best grapes, which are located at the top and outside perimeter of the clusters. The grapes used for Amarone are grown on three-foot-high trellises in the hills of Valpolicella that rise one to two thousand feet above sea level. The best grapes, those that receive the most direct sunshine, are called recie or orecchie (ears), hence the formerly used name Recioto della Valpolicella Amarone (recioto is a word from the old Veronese dialect of the area).

In the picking process, more than 50 percent (officially up to a maximum of 70 percent) of the grapes are immediately rejected because they are not ripe enough. In addition, the selected bunches are those whose grapes are sufficiently spaced to allow air to circulate between them in the eventual drying process (this limits the formation of gray mold). These grapes, whose sugar levels are the highest because of the amount of sunlight they receive, are picked and then arranged on flat drawers, called tavoloni, which easily fit into racks (called arelle), which allow a good circulation of air. It is very important that they be kept in a dry, cool, well-ventilated room. Fans and dehumidifiers are often used to keep the air flowing and dry. In years past, bam­boo, straw mats, or trellises were used to dry the grapes. Each mat is clearly marked with the day the grapes were picked and the part of the vineyard from which they originate. The grapes are cleaned and turned about every 20 days and are constantly in­spected during the three- to four-month drying period. A few producers have created temperature and humidity-controlled “drying rooms” for dehydrating the grapes. This drying period (known as appassimento or resting period) causes a 30 percent loss of juice, resulting in grapes low in juice but extremely high in sugar and varietal character, without a corresponding increase in acidity. The concentrated fruit extract of the grapes is what some mistake for sweetness. Many of the Amarone wines produced depend on the formation of Botrytis cinerea on the Corvina grapes, which releases glucuronic acid during the drying process. However, some winemakers believe that botrytis is a drawback. Botrytis brings oxidation and sometimes off-flavors. Enzymatic action also changes the properties of the acids and sugar balance. The dried grapes, which resemble shriveled raisins, are pressed late February or early March and fermented slowly for approximately 45 days with the skins and stems intact. The wine is aged for a minimum of two years (DOCG regulations) in wood, but it is not uncommon for Amarone to be aged for five years or more in barrels prior to bottling and further bottle aging.

The resultant wine is, not surprisingly, highly alcoholic: a minimum of 14 percent under DOCG law. However, most Amarone wines are even higher in alcohol, sometimes as high as 17 percent. When produced in the heart of the DOCG production zone the wine may be labeled classico. Amarone received its DOC status on August 21, 1968 and was elevated to DOCG in 2009 (retroactive to the 2008 vintage). Formerly known as Recioto della Valpolicella “Amarone.”

Recommended Wine & Foods

Soave—(SWAH-veh)

• Description: Straw-yellow, tending at times to the greenish. A very fruity aroma and taste of apple, honeydew melon, and pear. It is dry, light-bodied, and balanced, with a slightly bitter-almond aftertaste.
• Food: Cold appetizers, salads—(chicken, rice, vegetables); shellfish and grilled shrimp, risotto, grilled “hot” sausage, linguine with white clam sauce.

Valpolicella—(vahl-poh-lee-CHEL-lah)

• Description: Ruby-red in color, tending to garnet with aging, with an appealing bouquet and flavor of bitter almonds, plums, raisins, spicy black cherry, and tea. The taste is dry, velvety, medium-bodied, very fruity, and well-balanced.
• Food: Roast beef, beef stew, linguine with red clam sauce, pasta with pesto sauce, lemon chicken, steak fajitas, and veal.

Ripasso—(ree-PAH-soh)

• Description: Deep, bright cherry-colored with a unique bouquet and taste of almonds, black cherries, dried cherries, dried flowers, nuts, plums, raisins, spices, tarragon, tea, tobacco, violets, and wild mushrooms. The wine is dry, velvety, medium-bodied, bitterish, and balanced, with good acidity, tannin, and a warming, lingering aftertaste.
• Food: Game—pheasant, quail, or rabbit; roast beef, veal stew, spaghetti with meatballs, agnolotti, barbecued chicken, or sausages with lentils.

Amarone della Valpolicella—(AH-mah-roe-neh  DEL-lah  vahl-poh-lee-CHEL-lah)

• Description: Darkish ruby red color. Lush, persistent spicy bouquet of sweet cherry, roses, almost port-like. A moderately robust, strong, concentrated, complex flavor of dried fruit, reminiscent of bitter almonds, cherries, chestnuts, cinnamon, coffee, figs, hawthorn, licorice, peaches, plums, prunes, raisins, tobacco, vanilla, violets, and wild berries with considerable finesse; velvety rich, with a dry, warming spicy taste, and slightly bitter. The aftertaste is warming and quite dry, with sensations of rich spicy fruit.
• Food: Game (quail, rabbit, elk, venison), Cajun cuisine, Penne all’Arrabbiata, and grilled hot sausages; blackened “firm-fleshed” fish; grilled eggplant.

Recommended Wine & Cheeses

Soave—(SWAH-veh)

Appenzeller, Bel Paese, Burrata, Burrini, Caciotta, Caprini, Crescenza, Edam, Emmentaler, Fontina, Gouda, Gourmandise, Jarlsberg, Mozzarella, Muenster, Provolone, Ricotta, Robiola Piemonte, Scamorza, Taleggio, Tilsit

Valpolicella—(vahl-poh-lee-CHEL-lah) —AND—Ripasso—(ree-PAH-soh)

Asiago, Bagozzo, Bel Paese, Brînza, Burrata, Burrini, Butterkäse, Caciocavallo, Caerphilly, Cheshire, Damietta, Edam, Emmentaler, Esrom, Feta, Fiore Sardo, Fontina, Gorgonzola, Gouda, Grana, Gruyère, Handkäse, Jarlsberg, Kasseri, Kefalotyri, Leyden, Liptói, Mozzarella, Muenster, Myzithra, Nøkkelost, Parmigiano-Reggiano, Pecorino Romano, Provolone, Samsø, Sapsago, Sbrinz, Scamorza, Taleggio, Tilsit, Toma, Trappist

Amarone della Valpolicella—(AH-mah-roe-neh  DEL-lah  vahl-poh-lee-CHEL-lah)

Asiago, Asin, Bagozzo, Bitto, Emmentaler, Fiore Sardo, Gorgonzola, Grana, Handkäse, Jarlsberg, Kashkaval, Kefalotyri, Limburger, Parmigiano-Reggiano, Pecorino Romano, Provolone, Sapsago, Sbrinz, Taleggio

The Wine & Cheese pairings has been taken from: Italian Wine & Cheese Made Simple ”

Cheese pairings excerpted From: “Italian Wine & Cheese Made Simple” Copyright 2010 available at Amazon.com

In 1862, Charles Ranhofer was named Chef de Cuisine  for his most noted and famous creations which can be  found in restaurants around the world: Eggs Benedict, Baked Alaska, Lobster Newburg and Chicken a la King are a few of his culinary creations. Eggs Benedict is so famous and an American staple that it was featured on the new Chef reality show on Fox 5 in July 2011. Six Chefs had 30 minutes to make that perfect Eggs Benedict that is served every time at Delmonico’s and it was not an easy task. I recently visited  Delmonico this past May and June for lunch and dinner.Every meal was a true New York experience. The steaks were cooked to perfection, the wine list is filled with gems, the service was top notch and yes,  the desserts are to die for!  The new owners have done a great job in bringing this landmark back to its original splendor and dining here  is a must for anyone visiting New York City or anyone who lives in this city and  is a lover of  great steaks and wines. Our first meal was supposed to be a quick lunch but it ended up being one of the best bacon cheese burgers I had in a long time paired with a bottle of Gran Sasso Montepulciano d’Abruzzo. I never have dessert at lunch but I saw a New York style cheese cake being served at the next table and knew I had to have one or two. I still dream about it. My second meal was lunch again with a wine manager of a local wine distributor and it was a feast. We shared the Eggs Benedict as our appetizer followed by Prime New York Strip medium rare. We shared as sides the classic Delmonico potatoes, creamed spinach, grilled asparagus paired with a bottle of Castelli Martinozzi Brunello . I am not going to write about my dinner experience there because dinner,  it wouldn’t be fair to you. I suggest that you go visit this New York gem and be dazzled by Chef William Oliva and his team and see first hand how Dennis Turcinovic and his staff make everyone feel at home. The Original Delmonico’s is a must!

The Wine Spectator came out with their Top 100 wines of 2010 and it seemed liked consumers ran to their local wine shop to grab up as many gems as they can. It’s always fun to judge the sales of those wines after the release of the list. No matter what the price tag is they sell like hot cakes.

I personally like the Wine Spectator and have been reading each issue like other wine magazines for as far back as I can remember. To me it was always and still is a great source of information of what’s happening in the wine world. When I first started out in the business over 25 years ago we would all wait for the new issues to come out of all the wine magazines and journals to see how the wines we represented faired in the scores. It sometimes felt like we were producers of a new Broadway show or waiting for the review of our new restaurant. The scores made a big difference back then and we proudly carried in the magazines to show to the wine buyers of the restaurants and wine shops on how we did. There are other wine magazines out there that do their top 100 and are very creditable and I still enjoy to see how and whom they choose but I still can’t wait to see the Wine Spectators Top 100 each year.

My local wine shop by my house customer base is full of  journalists, people in the wine business and her  clientele of consumers  read The Wine Spectator, Gambero Rosso, Decantor Magazine , Wine and Spirits, and The Wine Enthusiasts. They are in other words foodies and wine lovers. A few weeks before the Top 100 was released she purchased a few cases of the Two Hands Shiraz which happens to be an outstanding Shiraz that she had out on display for $45.00 and didn’t sell a bottle.

It ended up earning the number two spot on the Top 100 and she sold out in two days. Ratings still matter and people are still reading magazines.