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Year |
Region |
Description |
Price |
| Details |
2003 |
Veneto, Italy |
Allegrini Amarone |
$94.99 |
| Details |
NV |
Franciacorta, Italy |
Bellavista Brut |
$54.99 |
| Details |
2006 |
Marche, Italy |
Bucci Verdicchio |
$26.99 |
| Details |
2005 |
Puglia, Italy |
Cantele Primitivo |
$12.99 |
| Details |
2005 |
Campania, Italy |
Cantine del Nataio "Il Repertorio" |
$24.99 |
| Details |
2004 |
Chianti Classico, Italy |
Castello di Meleto |
$19.99 |
| Details |
2009 |
Sicily, Italy |
Cataldo Sauvignon Blanc |
$9.99 |
| Details |
2007 |
Langhe, Italy |
Ceretto Monsordo Rosso |
$39.99 |
| Details |
2006 |
Piedmonte, Italy |
Cigliuti Barbera D'Alba Serraboella |
$32.99 |
| Details |
2005 |
Alba, Italy |
Correggia Barbera D'Alba |
$19.99 |
| Details |
2008 |
Collio, Italy |
D' Orsaria Pinot Grigio |
$11.99 |
| Details |
2001 |
Bolgheri, Italy |
Enrico Santini Montepergoli |
$68.99 |
| Details |
2006 |
Campania, Italy |
Ferrara Greco di Tufo |
$22.99 |
| Details |
2006 |
Collio, Italy |
Formentini Pinot Grigio |
$18.99 |
| Details |
2007 |
Piedmonte, Italy |
Fratelli Ferrero Barbera-Nebbiolo |
$14.99 |
| Details |
2008 |
Friuli, Italy |
Jermann 'Vinnae' Ribolla Gialla |
$24.99 |
| Details |
2006 |
Veneto, Italy |
Jermann Capo Martina |
$99.99 |
| Details |
2005 |
Veneto, Italy |
Jermann Dreams |
$74.99 |
| Details |
2006 |
Abruzzo, Italy |
La Quercia Montepulciano D'Abruzzo |
$14.99 |
| Details |
NV |
Umbria, Italy |
La Sera Ambrosia |
$15.99 |
| Details |
2007 |
Piedmonte, Italy |
La Spinetta Pin |
$39.99 |
| Details |
2002 |
Le Marche, Italy |
Le Terrazze Sassi Neri |
$43.99 |
| Details |
2001 |
Friuli, Rosazzo, Italy |
Livio Felluga Picolit |
$101.99 |
| Details |
2008 |
Marches, Italy |
Marchetti Verdicchio Classico |
$12.99 |
| Details |
2008 |
Piedmonte, Italy |
Massone Gavi di Gavi |
$14.99 |
| Details |
2005 |
Piedmonte, Italy |
Mauro Veglio Arborina Barolo |
$57.99 |
| Details |
2005 |
Valpolicella, Italy |
Mazzi Valpolicella |
$19.99 |
| Details |
2000 |
Gattinara, Italy |
Nervi Gattinara Vigneto Molsino |
$49.99 |
| Details |
2004 |
Piedmonte, Italy |
Paitin Barbaresco V.V. |
$69.99 |
| Details |
2007 |
Piedmonte, Italy |
Paitin' Nebbiolo D'Alba |
$25.99 |
| Details |
2003 |
Montalcino, Italy |
Pontazzine Brunello |
$69.99 |
| Details |
NV |
Veneto, Italy |
Rive Della Chiesa Prosecco Frizzante |
$13.99 |
| Details |
2006 |
Sicily, Italy |
Roberto Cipresso Pigreco Cabernet Sauvignon |
$26.99 |
| Details |
2008 |
Marche, Italy |
Saladini Pilastri Falerio |
$8.99 |
| Details |
2004 |
Vento, Italy |
Tedeschi Amarone |
$54.99 |
| Details |
2007 |
Sicily, Italy |
Tenuta di Serramarrocco Nero d' Avola |
$19.99 |
| Details |
2003 |
Montalcino, Italy |
Valdicava Brunello |
$144.99 |
| Details |
2006 |
Campania, Italy |
Villa Matilde Falerno de Massico Bianco Falanghina |
$21.99 |
| Details |
NV |
Piedmonte, Italy |
Villa Sparina Brut Cortese |
$29.99 |
| Details |
2007 |
Collio, Italy |
Zuani Bianco |
$21.99 |
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![Details](kiosk.asp?picturename=120006.jpg&extdesc=Bucci Verdicchio&subdesc=2006®ion=Marche, Italy&name=Verdicchio&price=26.99¬es=The Buccis have owned land and made wine in the Castelli di Jesi area as far back as the 1700s, originating in one of the castles themselves: Montecarotto. Their impressive heritage might have daunted a lesser man than Ampelio Bucci, whose first name itself has its roots in "ampelos", ancient Greek for "vine"... Ampelio has succeeded in maintaining the best of tradition (old vines, wholly estate-grown fruit, and the area's own varieties), while revolutionizing quite a few of Italy's traditional winemaking tenets, most notably, the old assumption that whites should be lighter, cooler and shorter-lived.
His partner in excellence is an Italian genius of style and vision: oenologist Giorgio Grai. Not being content with the estate's longtime standing as the benchmark to the appellation, Bucci and Grai have embarked on the arduous but rewarding course of officially certified, 100% organic farming. Their first steps in this direction were taken in 1999, and the EU's seal of approval started with the crop of 2002.
FOOD PAIRINGS: Hors-d'oeuvres, first courses of fish, soup of crustacean, light meat, light cheese.&id=){kind=link}
 that are over 25 years old and are made up of “Alberello” vines. Puglia, located in the far south-east corner of the peninsula with a coastline that stretches for over 800 kilometres along the Ionian and Adriatic Seas, is a hot dry region of extensive plains, few rivers and problems of drought which are only partially resolvable through irrigation. Naturally low yields have coincided with the introduction of international varieties and the resuscitation of quality local cultivars such as Primitivo to raise the standard of the region's wines significantly.
Food Pairings: Bacon-Wrapped Rack of Venison, Grilled Rib-Eye Steaks with Caper and Bread Crumb Salsa, Lemon-and-Mint Roast Leg of Lamb with Flageolets
&id=){kind=link}
![Details](kiosk.asp?picturename=130238.jpg&extdesc=Cantine del Nataio "Il Repertorio"&subdesc=2005®ion=Campania, Italy&name=Aglianico&price=24.99¬es=Campania (Italian pronunciation: ['kam'panja]) is a region of southern Italy in Europe.
Aglianico (pronounced "ah-LYAH-nee-koe") is a black grape grown in the Campania and Basilicata regions of Italy. The vine originated in Greece and was brought to Campania by Greek settlers. The name may be a corruption of Vitis hellenica, Latin for "Greek vine". In early Roman times, it was the principal grape of the famous Falernian wine which was the Roman equivalent of a First Growth wine today.
The passion for winemaking is not new to the Giuratrabocchetti family and has been handed down for generations.
And in 1998 the Cantine del Notaio wine estate was born from this same tradition, when both Gerardo Giuratrabocchetti, with his degree in Agricultural Science, and his wife Marcella, took up the Aglianico del Vulture challenge.
FOOD PAIRINGS: Spaghetti alla puttanesca or Bolognese, Lamb Chops with Balsamic Reduction, Orecchiette with Mussels and Cannellini Beans&id=){kind=link}
 the family takes its name from, the Orsaria family has been crafting fine wines from the alluvial soil of the Colli Orientali Friuli, far in the eastern reaches of Italy. The bears have since moved on, as the woods they inhabited have been cleared for viticulture.
FOOD PAIRINGS: Green Grape and Marcona Almond Gazpacho, Cataplana Stew with Sausage and Clams, Sautéed Jumbo Shrimp with Passion Fruit Dressing
&id=){kind=link}
![Details](kiosk.asp?picturename=110064.jpg&extdesc=Enrico Santini Montepergoli&subdesc=2001®ion=Bolgheri, Italy&name=Cabernet Sauvignon&price=68.99¬es=Up until a few years ago Maremma was cowboy country, where farmers still herded cattle and sheep, riding astride their sturdy ‘Maremmani’ horses. Its sandy coastline and Mediterranean scrubland give a sense of wilderness and adventure. Like California’s ‘gold-rush’, the early 90’s Maremma drew a string of major producers, such as Frescobaldi, Antinori, Biondi-Santi, Gaja, Barbi, Cecchi and more recently Rocca delle Macie and Allegrini to invest in the area. While many of the ‘big’ Chianti names mainly attracted by its vicinity and the lower prices of land, several local small farmers are hanging on.
Enrico Santini’s emerging ‘garage’ winery, situated in the plains under the medieval village of Castagneto Carducci, produces two up-and-coming Bolgheri DOC reds ‘Poggio Al Moro’ and ‘Montepergoli’, made from a selection of international varieties, which are vinified separately.
The Wine Advocate "The 2001 Bolgheri Rosso Montepergoli, just as in the 2000 vintage, is one of the best wines of the entire appellation. Very deep and brilliant in color, its amply-spiced nose and powerfully expansive aromas of smoky creme de cassis and plums is followed by rich, layered flavors of perfectly ripe berry fruit, tar, river gravel, and cedar, and is lush, dense, and very long. The appearance of this excellent new producer in Bolgheri last year was of the most pleasant surprises of the entire Tuscan coast, and this year’s wines are even better. Drink: 2005-2020" Score: 93.
FOOD PAIRING: Pork with Mustard Lime Vinaigrette, Beef and Veal Stew in Pumpkins, Seared Spiced Duck Breasts, Grilled Potato Morel Pierogies, Pan Roasted Beef Filet with Rosti Potatoes&id=){kind=link}
![Details](kiosk.asp?picturename=130095.jpg&extdesc=Ferrara Greco di Tufo&subdesc=2006®ion=Campania, Italy&name=Greco di tufo&price=22.99¬es="This small house is Campania’s number one producer of Greco di Tufo." (IWC)
The Ferrara family produces tiny amounts of Greco di Tufo from their three hectares of vines in San Paolo di Tufo; they have grown grapes in the vicinity since 1880. Tufo is another area where large estates had previously purchased all available quality grapes; total production from small estates numbers less than 2000 cases. Ferrara’s vines are planted on steep slopes at 450-600 meters above sea level, where hand-harvesting is a must and the volcanic soils are rife with chunks of yellow sulphur, a component which enhances the aromatic characteristics of the Greco di Tufo varietal.
FOOD PAIRINGS: Polipo in Cartoccio, Insalata di Bianchetti, Linguine Alle Vongole, Risotto Con Calamari&id=){kind=link}
![Details](kiosk.asp?picturename=140287.jpg&extdesc=La Sera Ambrosia&subdesc=NV®ion=Umbria, Italy&name=Brachetto&price=15.99¬es=La Sera ("the evening") is a brand of varietal wines from Italy’s Piedmont region. Brachetto is the grape varietal. This light semi sweet red sparkler makes a fine appertiff or partner with your favorite dessert.
FOOD PAIRINGS: Enjoy as an aperitif, matched with spicy barbeque or Oriental dishes. It is also excellent with rich chocolate cake or a fruity sorbet.&id=){kind=link}
![Details](kiosk.asp?picturename=130077.jpg&extdesc=Le Terrazze Sassi Neri&subdesc=2002®ion=Le Marche, Italy&name=Montepulciano&price=43.99¬es=A unique combination of sea and mountains, 572 metres of Mediterranean copse overlooking splendid beaches and small creeks, as well as a wonderful environment ideal for growing black grapes. This is the promontory of Cònero, with a microclimate continually freshened by sea breezes and a lime soil, low in substance but with an excellent structure, allowing the Montepulciano vine to best express itself in the Rosso Cònero wine, one of the most appreciated Italian wines. You only need follow the circular trail from Ancona, pausing in the splendid Conero Park, to discover the history, tradition, cultivation and monuments of unique spots such as Portonovo, Sirolo and Numana, then Recanati in the south and Loreto, Castelfidardo, Osimo and Camerano to the west. - Discover Italia
FOOD PAIRING: "vincisgrassi", a rich oven-baked lasagne more elaborate than the Emilia version, and rabbit, chicken or lamb "in potacchio", i.e. casseroled&id=){kind=link}
![Details](kiosk.asp?picturename=150053.jpg&extdesc=Livio Felluga Picolit&subdesc=2001®ion=Friuli, Rosazzo, Italy&name=Picolit &price=101.99¬es=Picolit is Friuli's noblest wine, but its origins are still a matter for debate. It is only since the 1750s, thanks to the writings of Count Fabio Asquini, that there is any accurate documentation of this "nectar produced by the meagre berries of the bunch." The peculiarity of this odd, delicate vine is the partial fertilization of its flowers. This means that only a few, very select and concentrated berries ripen in each bunch.
Felluga's Picolit is a complex wine, with the color of old gold. It marries sweet and acidulous sensations, releasing a pervasive aroma of canded peel, vanilla, and spring flowers. In the past, Picolit was the wine of Europe's nobility. Today, it is admired as a pretigious meditation wine.
FOOD PAIRINGS: A fine partner for full-flavored, tangy and marbled cheeses. Outstanding with foie gras. As a meditation wine, Picolit is a fine compliment to biscuits and fruit-based sweets.&id=){kind=link}
 of sun each year. Also, his wife is a cardiologist (so she brings home the pancetta, as we like to say), leaving Maurizio free to pursue his two art forms: painting and making wine. (You may notice looking at his Verdicchio bottle that Botticelli is his favorite influence.)
Because he needn’t rely on wine to earn an income, Marchetti can afford to be as picky with his grapes as he wants. Maurizio is so selective, in fact, that he sometimes produces as little as a half-bottle of wine per plant! To that end, he uses a special pneumatic press for a single, extremely light press, called a "flower press". Or, as Maurizio says with a nudge and a wink, "Butterflies crush my grapes as they fly by with their wings."
Food Pairings: Goes perfectly with seafood and hors d'oeuvres.&id=){kind=link}
![Details](kiosk.asp?picturename=130195.jpg&extdesc=Pontazzine Brunello&subdesc=2003®ion=Montalcino, Italy&name=Sangiovese&price=69.99¬es=Proprietor Giuseppe Gorelli takes an artisan’s approach to winemaking, producing wines of flawless quality with distinctive character and personality on a very small scale. "Potazzine" is the Italian name for a small, colorful, lively bird found in the Tuscan countryside, also used as a nickname for small children and specifically for Giuseppe Gorelli's two daughters.
This vintage received 91 points from Robert Parker's Wine Advocate and 90 points from the Wine Spectator.
FOOD PAIRINGS: Three-Cheese Pizza with Caramelized Onions and Pimientos, Moroccan Couscous-Stuffed Chicken Breasts, Pasta Bolognese&id=){kind=link}
 near the town of Conegliano in the region of Veneto, Prosecco has quickly become one of the most successful sparkling wine types made today. - by Tom Hyland
FOOD PAIRING: Shellfish, Cream soups, Rich fish dishes, Vegetable side dishes, Gorgonzola, fresh goat, Emmentaler, Fontina, Mozzarella, Ricotta&id=){kind=link}
![Details](kiosk.asp?picturename=170049.jpg&extdesc=Roberto Cipresso Pigreco Cabernet Sauvignon&subdesc=2006®ion=Sicily, Italy&name=Cabernet Sauvignon&price=26.99¬es=Winemaker Roberto Cipresso is an icon of the wine making process, and consultant for various wineries in Italy and around the world, nominated Best 2006 Winemaker by the Italian Sommelier Society. The first wine in his trilogy. They say that it is not the destination but the journey that makes the trip worth while, and these wines are part of the incredible journey of La Quadratura del Cerchio.
Each varietal was fermented seperately using selected yeasts. After the primary fermentation the wines were blended together before being transferred to 500 liter oak barrels. While it can be risky technique, this so called "hot-blend" was employed by Cipresso since he wanted the varietals to be balanced and homogenous. In using larger "boti" barrels (puncheons), the wine received less oak influence and resulted in a slower aging process; less aggressive oak treatment. The wines were aged for 10 months. The wine was not filtered in order to preserve the integrity of its own aroma and flavors.
Cabernet Sauvignon 40%, Merlot 25%, Cabernet Franc 30%, Petite Verdot 5%. Each from distinct vineyards and terroirs in Sicily. 2208 cases.
FOOD PAIRING: Grilled Skirt Steak with Fregola and Italian Frying Peppers, Wood-Grilled Veal Chops with Tomato-Basil Salsa, Casserole-Roasted Rabbit with Herbs &id=){kind=link}
![Details](kiosk.asp?picturename=120058.jpg&extdesc=Tedeschi Amarone &subdesc=2004®ion=Vento, Italy&name=Amarone&price=54.99¬es=Amarone della Valpolicella, today unanimously considered to be the most prestigious wine from the Verona area and one of the most important Italian reds, appreciated by the most exacting consumers all over the world, grew out of the evolution of Recioto, one of the oldest wines in the history of wine-making in our area. In the 4th century after Christ, in a letter Cassiodoro, minister of Teodorico, the king of the Visigoths, described a wine produced using a special technique for the raisining of grapes, then called Acinatico, produced in the area known as Valpolicella (a name which according to some derives from the Latin "Vallis-polis-cellae" and could mean "Valley of many cellars").
Monte Fontana is the name of the vineyard situated on the hills of Pedemonte di Valpolicella, in the heart of the Classic Valpolicella. Recioto is a historic Valpolicella wine, known through history under different names such as Retico during Roman domination and subsequently Acinatico during Lombard occupation. The vineyard is one hectare in size (very, very small) and faces East.
Grape varieties: 30% Corvina, 30% Corvinone, 30% Rondinella, 10% Molinara, Rossignola, Oseleta, Negrara, Dindarella. 750 cases made
FOOD PAIRINGS: Beef, lamb, veal, pasta in rich meat sauces, chocolate desserts, Gorgonzola&id=){kind=link}
![Details](kiosk.asp?picturename=340006.jpg&extdesc=Valdicava Brunello&subdesc=2003®ion=Montalcino, Italy&name=Brunello&price=144.99¬es=Authors since the fifteenth century have borne witness to the fact that the wine produced in the hills south of Siena was especially good, although the actual name "Brunello" didn't appear until the end of the nineteenth century. This was thanks to Ferruccio Biondi-Sani, who abandonded the practice of "uvaggio" (that is the mixing of diferent grape varieties) in favour of making this wine using only Sangiovese grapes. Thus was created a wine, not rough and ready like most of the wine of the period, but solid and serious, slow and noble, with a potential for improvement over time.
In this way, the idea of drinking wine for pleasure replaced the hitherto common concept of wine as a means of sustenance. Martini Bramante, vincenzo Abbruzzese's grandfather, bought the property in 1953 and began bottling "Brunello Valdicava" in 1968.
FOOD PAIRINGS: Risotto with Bitter Greens and Goat Gouda Cheese, Creamy Polenta with Wild Mushroom Ragout, Fusilli with Spicy Chicken Sausage, Tomato, and Ricotta Cheese&id=){kind=link}
![Details](kiosk.asp?picturename=120143.jpg&extdesc=Villa Matilde Falerno de Massico Bianco Falanghina&subdesc=2006®ion=Campania, Italy&name=Falanghina&price=21.99¬es="Imortal Falerno," as it was sung by the ancient Roman poets, dates back 3000 years. Today these ancient grapes are nurtured by the unique microclimate and soil of Villa Matilde: volcanic, mineral-rich hills facing the Mediterranean sun and the sea, sheltered on three sides by the Massico mountain range. The result is 100% Falanghina showing floral, fresh, crisp, yet honeyed character, complex notes of citrus and roses, herbs and elderberry, and a juicy, elegant palate lingering on smokey notes of mineral and spice.
FOOD PAIRINGS: Flat Bread with Spinach and Feta, Fragrant Five-Spice Salmon with Savoy Cabbage, Honey Pumpkin Salad with Sage Croutons.&id=){kind=link}
