Breakfast and Six Memorable Reds

Breakfast and Six Memorable Reds

I met Riccardo Gabriele of PR VINO – a guy I affectionately refer to as the hardest working guy in the wine world – in NYC at Petit Poulet on 33rd St. for breakfast (a magnificently creamy parfait of Greek yogurt and fresh fruit).
The breakfast meeting was a convivial prelude to a relaxed tasting of six wines later at Cardoncello di Vino:

La Regola, Costa Toscana Rosso IGT 2014 – hand harvested Cabernet Franc fermented in concrete vats, aged in barriques made in Burgundy. In honesty, the bottle was “off” ever so slightly, but the wine communicated enough of its message convincingly. I am a fan and looking forward to a re-taste.

Quercia Al Poggio Chianti Classico 2015 – small production, artisanal wine made from native grape varieties grown to certified organic protocols. Lithe, smooth, with well-knit tannins.

Di Filippo Montefalco Rosso 2016 – love the bottle label (top right)! Blend of 60% Sangiovese, 30% Barbera, 10% Sangrantino shows no seams. Plenty of freshness, energy, warm in the mouth.
Abrigo Giovanni Barolo 2013 – elegant impression, refined tannins, and balanced spice notes in the right measure. NOTE: looking for NYC importer.

Il Marroneto Brunello di Montalcino Selezione Madonna delle Grazie 2012 – immediately impressive to the senses. Perception of lightness followed by a firm, silk-gloved, tannic handshake. An historic vineyard named after a nearby church dating from 1200.

Tommasi Amarone della Valpolicella Classico 2013 – 5% Oseleta in the blend, 30 months in Slavonian oak. Seductively rich, complex, with tons of polish. A beauty.

A word about Cardoncello di Vino:
Newly opened NYC restaurant, team is led by the impressive GM, Christian Ferrulli. Italian Chef and Sous Chef make sure things get done right in the kitchen.
Dish of pasta that had made its way to me was a case study in little-things-done-right for pasta greatness. Delicious.
Kitchen-made dolce arrive. “If you go out and dessert is not homemade…there is no reason to take dessert”, Ferrulli says.
I don’t disagree.

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