Above: The new Carbonara at Italic in Austin, Texas, where two Cantele wines are currently being served by-the-glass.
We didn’t make it over to Italic in Austin this year when Paolo visited to Texas. But we will remedy that soon when Paolo gets back to Texas in March of this year.
In the meantime, we just wanted to send out a shout-out to the restaurant to thank them for all their support this year.
Every since it opened in 2015, Chef Andrew Curren’s food and Master Sommelier and wine director Craig Collins’ wine program have stood apart from the crowded field of New Italian in the U.S.
Now, more than two years in business, the restaurant is an icon of high-concept dining in Texas.
We couldn’t be more proud to be part of their program (and Andrew and Craig are the NICEST guys, two of our favorite food and wine professionals in Texas).
Thanks, guys! We’ll see you in early 2018!
123 W 6th St.
Austin TX 78701
Image via the Italic Facebook.
What a thrill for us to read this wonderful post by the Corkscrew Concierge, aka Katrina Rene, a (mostly) wine and food blogger based in Houston. We had the great pleasure of meeting her in October of this year when she added a wine dinner hosted by Paolo in Houston at Mascalzone, one of the city’s leading Italian restaurants.
Here’s what she had to say about our Salice Salentino:
“These wines are known as the some of the highest quality in Puglia and are known for the their baked and ripe red and black fruit, medium alcohol, medium, well-integrated tannins, and high acidity. Again, that acidity makes it great with food. This one was lovely with cherry, dark plum and blackberries as well as some leather, mineral, and spice. Braised and roasted meats are the name of the game here. We had it with a sauced stuffed pork served with spinach.”
Check out the rest of her post for notes on all of the Cantele wines we served that night and the fantastic pairings created by chef Angelo Cuppone especially for the occasion.
Thank you, Corkscrew Concierge, for joining us that evening and thanks for the kind words about our wines. We’re so glad you enjoyed them and we’ll look forward to tasting with you in March 2018 when we get back to your awesome city!
We can’t share the entire review “15 Expressive Reds from Southern Italy” (because it’s behind the Wine Spectator paywall).
But we can go ahead and share this snippet from the October 26 article (published online):
Cantele 2014 Amativo
A balanced, medium-bodied red, offering rich notes of tarry smoke and grilled herb well-meshed with dried black currant and ground anise flavors. Lightly mouthwatering and accessible, with a chewy finish. Drink now through 2022. 100 cases imported.
Last month, the ever popular southern Italian restaurant Sotto in Los Angeles hosted Paolo Cantele for a dinner entitled “The Magic of Salento.”
For the occasion, the restaurant brought in Pugliese pasta maker Francesco Allegro to cook side-by-side with the restaurant’s resident chef Craig Towe: Together, they created a classic Pugliese menu to pair with the Cantele family’s wines.
Paolo spoke about the native grapes of Puglia and chefs Francesco and Craig talked about the richness and depth of classic Pugliese gastronomy.
It was an extraordinary evening of wine and food. And it was yet another example of the excellence in Italian cooking that you can achieve when you have such a brilliant and thoughtful team.
Paolo and the Cantele winery were thrilled to be part of it.
For more than six years, Sotto has stood apart as one of the best Italian restaurants in Los Angeles, in California, and in the country. We couldn’t be more proud to be part of the wine program there.
Thank you, Sotto!
9575 W. Pico Blvd.
Los Angeles CA 90035
Paolo and the Cantele family would like to thank all of our friends — old and new — in Houston, Texas for such a wonderful visit and all their support for our wines!
Paolo leads a staff training at one of the best Italian restaurants in Houston, Mascalzone.
That night, he and Cantele brand ambassador Jeremy Parzen hosted a wine dinner for more than 100 guests! An unforgettable evening!
12126 Westheimer Rd.
Houston TX 77077
Earlier that week, Paolo stopped by the Houston Wine Merchant, one of the top retailers of Italian wines in the state.
That’s Italian wine buyer Antonio Gianola, an old friend and a great “Italian wine guy.”
Really awesome shop!
Houston Wine Merchant
2646 S Shepherd Dr.
Houston TX 77098
And Paolo also met with Italian wine buyer Thomas Moësse, another one of the city’s top wine professionals.
Vinology, where he selects the wines, is a wine bar and wine shop. It’s only been open for less than a year but has already become one of Houston’s top wine destinations and a favorite spot for wine professionals from across the city.
Thomas, so great to connect with you! We love your place!
2314 Bissonnet St.
Houston TX 77005
It’s not every day that a Pulitzer Prize-winning food critic calls your restaurant one of the “10 best restaurants in Los Angeles.” But that is exactly what happened this week when Los Angeles Times food critic made Rossoblu, Chef Steve Samson’s new restaurant, number 10 on his list of “101 Best Restaurants in Los Angeles” for the Los Angeles Times.
Click here to see the Pultizer Prize page on Jonathan Gold, including his works of gastronomic criticism that won him the title.
Click here for the preview of Gold’s list.
It wouldn’t be appropriate for us to share Gold’s complete review. For that, you need to visit to the Los Angeles Times website and subscribe to get past their pay all.
But here’s a preview of what he had to say about the restaurant, which Chef Steve launched in the spring of 2017.
“The fresh tagliatelle is thin and floppy, almost alive under a pale, meaty Bolognese sauce. The tortelloni, stuffed with the traditional mixture of ricotta and chard, could illustrate the concept of Italian dumplings in a textbook.”
And he makes a really interesting point. It’s not hard to find great Cambodian food in Los Angeles, for example, because there are plenty of Cambodian “grandmothers” who live there and who teach their children and grandchildren how to make great Cambodian food. They also set a standard for what good Cambodian cuisine is by virtue of their own skill and experience.
But Chef Steve’s cooking, notes Gold, is “Bolognese grandmother cooking introduced into a city with no Bolognese grandmothers.”
Pretty cool stuff!
Congrats to Chef Steve and the entire team at Rossoblu. We couldn’t be more proud or thrilled that our wine is poured there by-the-glass.