Teunta Arceno Chianti Classico 2017 2017 was a one-of-a-kind vintage. An incredibly hot August brought the grapes close to ripeness. Then, as it happens in Toscana, the rain came in quickly and in one day the season changed from summer to fall. September cooled off allowing the Sangiovese to fully ripen, slowly and perfectly. The weather conditions brought low yields with deep concentration. It is a powerful Chianti Classico with big, bright fruit and high acidity. The aromas display ripe berries, roses and vanilla bean with undertones of cypress and white pepper. On the palate, there is a soft entry while the finish shows tart citrus character with hints of black licorice and clove. Recognition: Tre Biccheri- The 2017 vintage...
Foraging for mushrooms is an essential part of autumn in Tuscany. This time of year it’s all about mushrooms, hunting them, eating them and talking about them. The exhilaration of the hunt – the thrill of discovering and picking wild mushrooms in an Italian forest is something I will never forget. This week’s menu highlights homemade pasta with assorted mushrooms and other Tuscan seasonal ingredients.
Winemaker Notes
Well-structured wine, with a soft, long and persistent finish. Brilliant ruby red in color, with a pleasant scent of wild berries. Dry and velvety on the palate, it is characterized by a bitter almond finish.
Critical Acclaim
James Suckling - 90 points
Blueberry and lemon aromas and flavors with medium body, light tannins and a bright finish.
Wine Enthusiast - 90 points
Inviting aromas of red-skinned berry, violet and dark spice emerge from the glass. The savory, bright palate offers ripe red cherry, nutmeg and star anise alongside polished tannins and fresh acidity.
Verona – Love, Opera and Valpolicella.
When traveling romantics make the pilgrimage to Verona to view Juliet’s balcony, they are pleasantly surprised to discover that the city is much more than feuding families and wayward lovers. Among other sites, an ancient Roman operatic amphitheater sets that stage to experience Verona’s exquisite food and world-famous wines.
We will enrich the experience by rediscovering Franco Zeffirelli’s Romeo and Juliet; “the most exciting film of Shakespeare ever made.” (Roger Ebert)
Leave the gun, take the cannoli! Many Italian-Americans grow up thinking the specialties prepared by their grandmothers are authentically Italian. Though certainly rooted in recipes from the “old country,” many were changed as immigrants adapted to their new home in America and to the ingredients they could find. “It is the memories and experiences the Italian immigrants brought with them, coupled with the products they found, that developed into today’s Italian-American cuisine,” says renowned Italian chef and author, Lidia Bastianich. Much of mainstream America was introduced to this immigrant culture through movies like “The Godfather.” This week’s menu highlights some of the most beloved dishes made famous by the movie. Menu NY “Antipasta” Salad Mixed lettuces, tomato, provolone, “mutzadell,” salame,...
