Wine Tip: Cantine Olivella/Katà Pompeiano 2010

A chilly winter night in Bari; found shelter and great hospitality at La Bul (www.labul.it, Via Villari 52, Bari), new and trendy restaurant in the  storic center (www.labul.it). Sommeliere Francesca Mosele’s wine recommendation for a dinner based on raw and cooked fish and vegetables, prepared by her partner Antonio Scalera (former chef of Grotta Palazzese, Polignano):

Cantine Olivella: Katà Pompeiano 2010

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Wine Tip: Trebbiano d’Abbruzzo, Emidio Pepe, 2008

Vittorio Muolo, Masseria Torre Coccaro, and Giacomo Bianchi, Chichibio Restaurant, Polignano, are presenting a Trebbiano d’Abbruzzo Emidio Pepe, 2008.

Giacomo Bianchi is one of the most  important expert in Puglia on natural and biodinamic wines and has probably the best fish restaurant in puglia.
Emidio Pepe is Widely known for organic wines of extraordinary quality (since 1964) the family enterprise became famous through the G8 meeting in Tokyo where the wine was offered to the world’s top politicians.

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Wine Tip: Negroamaro Teresamanara 2008 & Roasted Pork Cutlet

Nicola Capobianco, Chef Maitre e Sommelier di Masseria Torre Maizza: “The perfect wine to go with strong flavours such as in roasted pork cutlet – Negroamaro Teresamanara 2008, Cantele.”

http://www.cantelewines.com/wines/teresamanara-negroamaro/

Wine Tip: Primitivo Torcicoda 2009 & Beef

Here’s what Nicola Capobianco, Chef Maitre and Sommelier di Masseria Torre Maizza, suggests with the traditional Puglia dish tagliata di manzo (entrecote, italian style), ruccola, grain and tomatoes:

Torcicoda 2009, Tormaresca

“The 2009 Primitivo Salento Torcicoda shows plenty of varietal character in its deep, plush fruit. Smoke, licorice, leather, sweet spices and tobacco add complexiy to the juicy finish. This is another tasty red well-suited to near-term enjoyment. Anticipated maturity: 2011-2013. 88 points” Antonio Galloni, Wine Advocate (195)


Wine Tip: Torre Testa & Stewed Lamb

Here’s what Nicola Capobianco, Chef Maitre and Sommelier di Masseria Torre Maizza, suggests with Lamb à la Pugliese:

Torre Testa 2007, Tenute Rubino, Salento, Brindisi

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Wine Tip: AS Fiano di Avellino Guido Marsella 2010

The wine suggestion for our recipe of the day:

Spigola al sale, SEA BASS IN SALTY CRUST,
recommended by Maizza Sommelier Paolo Scarafile: ”For fish which is lean such as seabass under salt crust we suggest a white wine which is sapid such AS Fiano di Avellino Guido Marsella 2010. This wine with his sapidity and harmonic bouquet is gentle to the palate; elegant notes of apricot and peach with an ending of bitter almond. Seabass and Fiano will make your dinner a great success.”

http://www.guidomarsella.com/index.php?option=com_content&view=article&id=50&Itemid=28&lang=en