VETRO’S CELLAR IS SOMETHING TO WINE ABOUT

Wine Spectator, said to be the leading authority on wine, recently announced the winners of 2016 Restaurant Awards with Howard Beach’s Vetro Restaurant getting another “the Best of Award of Excellence” (two wine glasses).

 

These awards recognize restaurants whose wine lists offer interesting selections, appeal to a wide range of wine lovers, as well as being appropriate to their cuisine.  According to Wine Spectator, “To qualify for an award, a wine list must present complete, accurate information, including vintages and appellations for all selections. Complete producer names and correct spellings are mandatory, and the overall presentation of the list is also considered.” There are three awards:  Award of Excellence; Best of Award of Excellence and Grand Award.   

 

PJ Connelly is both the General Manager and sommelier of this multi-award winning Italian Restaurant that warrants their gold stars just for the décor.   Located at 164-49 Cross Bay Blvd., Vetro sits along the canal.  The main floor has both indoor and outdoor seating as well as a lounge with a bar. In fact, this is where their Wine Emotion Dispensing System is located.  It keeps the wine fresh and temperature controlled after opening.

If the wine menu doesn’t impress you, take a look at the wine cellar room.   One long wall houses the red wines as most of the wine offerings tend to be red or rose, a preference of customers.  That doesn’t take away from another wall of white wines.  Private parties and events are held in this room for the atmosphere alone. 

PJ launched me through a wine tasting.  First let me say that I am not much of a wine drinker, although I have done many wine tastings both in restaurants and at wineries including some in Italy and South Africa.  I prefer to use a spittoon when I am sampling several wines.  This is much different than ordering a “flight of wines”.  Secondly, I tend to steer away from reds as I have a sensitivity towards the tannins. 

We began with a Veneto region Prosecco di Treviso Brut by Villa Jolanda. This light sparkling wine is meant to be drank young and fresh with less acidity than a champagne.  

For those who have not experienced a wine tasting here are the steps.  Wine must never be poured as a full glass as it is best to have room for air.  Hold the glass from the top of the stem so that the heat from your hand does not interfere.  Look at the wine to view the clarity.  Swish the wine to not only allow more oxygen but view how it falls along the glass.  This helps to get a sense of the weight of the particular wine. Tip the glass to your nose and yes, you can put your nose into the glass.   Take a deep breath to determine what is called “the nose” or “aroma”.  Do you get floral, citrus, fruity, earthly?  Now sip less than a mouthful and swish it as if you were swishing mouth wash.  If you are doing the spittoon scene, you will still get enough wine to go to the back of the tongue and in the throat.   When a waiter presents wine for tasting, do the same with a mouthful and simply swallow. 

In this tasting we are going from the Iightest to the fullest.  I was curious as to whether having a Sauvignon Blanc from Italy (Friuli) would taste any different from one coming from New Zealand.  They each had both a different nose and taste, one being more fruity.  

PJ said Italian wines beg to have food.   Twist my arm, I was able to sample two homemade Pastas of the Month eating small amounts after each wine tasting.  Gnocchi with Veal and Chicken Ragu made with potato, flour, eggs and extra virgin olive oil plus onions, garlic, fresh herbs, white wine and tomato. 

The second was Spinach Gnudi made with ricotta, fresh spinach, eggs, grated aged Parmesan cheese and flour plus shallots, butter, wild mushrooms cream and truffle oil. 

Back to the wines with La Segreta by La Planeta made using Grecanico grapes from Siciily.  This showed how the weights differed lasting longer on the palate.  A floral Sicilian wine that is “mineral” and “earthy”.   PJ now reveals the secret of wine and food having a balance of fat and acidity.   

We are now going to a rose.  Red grape, with a nose of a red wine, young and fresh with just a kiss of tannins as the skins are removed from the juice.   Some rose wines can be a light pink or even close to red.  I had sampled Rosato by Olianas from Sardegna.  

So far, the wine was not going to my head nor having what I term an alcohol burn in the back of my throat.  That’s good.  Let’s see how I do with the red wines beginning with Barbera d’Asti Le Orme by Michele Chiarlo from Piemonte in Northern Italy.  PJ says that the grapes from here are the lightest, having a cool climate, refreshing and easy to drink.  Notes of cherry and plum.

When it comes to the area of Veneto, there are grapes that you can’t find anywhere else.  Valpolicella made by Allegrini is the perfect pairing with a Margherita pizza.  They pour the wines over the wine skins.  The same grapes are used for Amaroni.  This one has the sweetness of cherry with some acidity.   Out came the very thin crust pizza with tomato sauce and fresh mozzarella.  Wonderful combination.  

Onto the next from Toscana, Monna Nera Sangiovese I.G.T.  by Cappezzana a blended and earthly wine.   Another wine, also from the same region, Lucente by Luce della Vite  is from the same grape.  Spectacular floral with a rich nose.  The fruit is more concentrated, tannins dry but balanced.  I am told that grape growing depends on the soil and proximity to the sun. 

I was here the evening before with friends Andra and Crystal both into wines. Andra quite a connoisseur had chosen Amicone “Baby Amarone” for it being full bodied and flavorful.   I had to end the tasting with this one from Northern Italy.  They process the dry grapes making them sweeter almost raisin-like.   I could see the weight coating on the glass when swished.   I did not use the spittoon for this one!

When I do have a glass of wine, I usually enjoy it before a meal or without food.  I can see how it does pair with an edible.   Not all wines have to be from Italy to enjoy the bill of fare at Vetro.   A Cabernet Sauvignon from California would go best with a rib eye with gorgonzola cheese and fingerling potatoes. 

In conclusion I was surprised to have found that none of wines, especially the reds, were not too dry for my palate.   This was by far the best wine tasting I’ve ever experienced and have to credit it to PJ’s knowledge.   He tells me that although Vetro does provide flights of wine, he is looking to have wine tasting events.  

WINE CADDYS

I got Andra Douglas one of those wine caddys from www.winecaddys.com This was special. The caddy is of a quarterback player. Andra, who's the owner of the New York Sharks, played quarterback on the team. She placed a special bottle into it before taking photos.

Brotherhood Winery

Brotherhood Winery, in Washingtonville, has certainly changed over the years. Although I was first there in 1967 it goes way back to 1839. It's actually America's oldest winery way before California and then owned by a European guy by the name of John Jaques. Prohibition was not a problem because they were producing sacramental wines. Family business until 1987 when Cesar Baeza converted Brotherhood into a premier winery in the Hudson Valley. Cesar, who was from Chile, joined with some Chilean wine makers and now imports the wines to add to his own. Pinto Noir, Riesling and Chardonnay grapes.

Having a limited amount of time to spend there, I went right for the tasting. Unusual one was the dry riesling as most are sweet and yes, they do have the sweet version. Specialty wines were pretty interesting. A few honey wines such as one made in an Ethiopian tradition, a May wine with strawberry juice and woodruff, and a red wine with ginseng root.

To add to the whole winery experience is a new restaurant called Vinum Cafe, which will open some time in April. Upscale French cuisine, tapas bar, and terrace area for groups. www.brotherhoodwinery.net

Back to Nancy and Barb at Gold Country Wineries

We're back with Nancy and Barb at California's Gold Country wineries. "As you recall, Barb and I joined Merle the weekend of Oct 3rd to the Amador and Calaveras Counties. Remember, we did grape stomping, zip lining, Sutter and Kennedy Mines, and vineyard tours. With such a quantity of activities to attend Merle just could not possible finish her itinerary. Our main focus is to bring to you the endless possibilities of wineries and wine tasting rooms in Murphys.

On Fri, October 30th we visited Ironstone Vineyards a 4th generation of family growers. Ironstone is located in the Sierra Foothills of Murphys, CA. Our intention is to make people aware of the absolute beauty of the Sierra Foothills that many people are not aware of, as well as having some great wines.

Conrad greeted us when we arrived. Since Ironstone has a deli within their walls we took the opportunity to have lunch, sit with Conrad shoot the breeze.

After lunch the grand tour began. To be honest, when we arrived we really underestimated this place. Even if you are not a wine drinker you can still come here and find something of interest as Ironstone Vineyards has a seven story building. Ground level to the parking area is the tasting room where you will find an antique 36 foot long Saloon bar from A.J. Bumps Saloon. Look behind you and a massive fireplace will devour you. In total this mostly limestone fireplace is 42 feet tall, 16 feet wide, and 13 feet deep. One rock alone weighs 3,500 lbs. Do not attempt to put one in your luggage!

We left the tasting room and Conrad led us outside to the building that comprises the Heritage Museum and jewelry shop. You can view artifacts from the gold rush era, pony express items, fossils, and the most impressive feature is the 44 pound crystalline gold leaf specimen that was uncovered not too far from this area.

On our way out we bumped into Buddy, one of the most favorite felines on the premises. Our tour began leading us outside to the parking lot and down a hill to show us the mining artifacts. In this area they have what resembles a miners shack, a large water wheel, a palace to pan for gold, hydraulic mining equipment and a few other mining tools.

As we left this area Conrad led us under a covering of which during the Spring comes alive with purple and white wisteria. Following this covering led us to the underground wine caverns. There are 68 massive tanks and 300 wooden barrels in the wine cavern. We were very lucky to enter the cave as it was closed for a couple of days to allow the CO2 to be released.

Our tour was not over just yet! Conrad led us outside along the gravel road to view the outdoor facilities. We walked by a pond and landscaped gardens, a large grassy area which accommodates the outdoor amphitheater.

Just recently their 2009 concert series included Alan Jackson, Chris Isaak, and Crosby, Stills & Nash to name just a few performers. As an example, 7,000 people attended this area on July 4th. Depending on how much you want to spend and how close you want to sit there are four sections. To give you an idea you can choose to sit in rows 1-5 with a price includes a 4-course meal with wine pairing. The other three options are available including just general admission where you bring your own chairs and blankets.

I thought that the tour was over but nooooo! We entered the conference/dining area. Another impressive antique is the Robert Morton Theatre Pipe Organ. This organ was located originally in Sacramento at the famed Alhambra Theatre until the 1960's. There were these great chandeliers located throughout the tasting room. Talk about atmosphere!

The day we visited we were told that this dining room sold out with 200 seats to view the silent version movie "Phantom of the Opera". The pipe organ was going to be used this evening and we were serenaded to the impressive music of the organ playing a Glen Miller tune. Barb replied, 'I would of never imagined enjoying watching shutters open and close!'

Perhaps we can come back when Executive Chef James Lehman and prestigious guest chefs are conducting a cooking demonstrations or a class on wine pairing. They have a Culinary Center that has a whole lot of private and public events throughout the year. Check out their event calendar.

This wrapped up our tour of Ironstone which led us upstairs again to the tasting room. Some of the wines you can taste are Old Vine Zinfandel, Merlot, Cabernet Franc, Cabernet Sauv, and Syrah.

Did I forget to tell you that Ironstone Vineyards is the 23rd largest winery in the country? It is among the top 10 family owned grape growers. As for other activies Other activities, there was the Classic Car event during the first week of Sept. And for all of you nature lovers, such as Barb and I, there are Audubon Bird walks and hiking through one of their nature trails at their extraordinary property.

Oh yeah, their website is www.ironstonevineyards.com "

Photos by Nancy Kozicki, Tech by Barbara Coletta

Farming, Wine and Beer

Out next stop is to Becker Farms. They make wines, beer and grow the greatest apples. We tasted the beer, then had a "soup" in a bread bowl lunch. Another building had us tasting the wines. Lots of fruit wines. We went on a hay ride and checked out the various apples. Favorite was the Empire apple. Esther was appalled when she noticed what I was eating.

Wine and Dinner

Now that we've eaten it's time to check out Shultze Vineyards & Winery for some wine tasting. Let them eat grapes. We were able to do a grape tasting as well. My two favorite wines were a plum wine and a slightly carbonated blush called Mon Cheri. Stop at the hotel to get ready for dinner. I did have time to do a half hour radio show. Dinner was at Western Door at the Seneca Casino. Esther joined me for a tasting.

The Rubber Chicken

This begins my rubber chicken experience that will follow me to Niagara Falls USA. I was poured a glass of wine, but it appears that the chicken has sipped it all. Upon leaving the area we witnessed the famous California Happy Cows.

Harvest Dinner at Irish Vineyards

We attended a Harvest Dinner at Irish Vineyards hosted by Russ and Joanie Irish. It was about the harvesting of some of the wines. A winning number was attached to the bottom of my seat and won a few bottles of wine. Here are some of the photos of the event when we finally met Lisa Mayo from Calaveres County Visitors Bureau. Photos by Nancy Kozicki

Twisted Oak Winery and Rubber Chicken Forest

Next stop is to the Twisted Oak Winery and Rubber Chicken Forest. Humorous experience of a winery. I'll never forget that we went into a cellar area to taste a wine that was still aging in the vat. The winemaker brought his dog on the tour and after we tasted the wine he said, "I hope none of you mind dog spit". He put the turkey baster in the dogs mouth to lick some of it. I guess he expected to use it in another wine. Here are some photos. A few on the way to the winery and one of the main building.

Bray Vineyards and Olive Oil Too

Next winery in Plymouth was Bray Vineyards. Check out their logo. Too much wine? Not only do they make some great wines in the Shenandoah Valley area in Amador County, they grow olives as well. Try stomping on olives! It's the pits! One of the wines is called, Brayzin Hussy Red, which has %50 less skins. Maureen Funk dreams of becoming a Brayzin Hussy.