Dough Pizzeria in San Antonio: A Neapolitan-style pizza pioneer

best-pizza-san-antonio-texasWhen he travels in the U.S. “working the market” as they say in the wine biz, Paolo Cantele often remarks about how much great Neapolitan-style pizza there is in America today.

But it wasn’t always like that.

In fact, even just 10 years ago, there were only a handful of authentic-style Neapolitan pizzerias in the country (and three of those were in New York). Today nearly every major America city has at least one.

When it opened in San Antonio, Texas, there was nothing like Dough Pizzeria in the state: Doug and Lori horn became Neapolitan pizza pioneers when the first beginning turning out their super pizzas (we’ve had them and can attest to their deliciousness!).

We couldn’t be more proud that our Salice Salentino is being served there by-the-glass.

Dough Pizzeria
6989 Blanco Rd.
San Antonio TX 78216
(210) 979-6565
Google map

Image via the Dough Pizzeria Facebook.

Salice Salentino: How to pronounce it…

One of the biggest problems that Italian wine continues to face is the pronunciation of its grape names and appellation names.

Over the last 15 years, the popularity of Italian wine has exploded in the U.S. And Cantele wines, because of their value and their quality, have played a big part in the “Italian wine renaissance” in America.

Thanks to Cantele’s availability throughout North America, you can find the wines even in smaller, out-of-the-way markets and not just in the big cities. It’s enough to make an Italian winemaker proud!

But despite its popularity, availability, affordability, and high quality, people continue to pronounce the appellation name Salice Salentino incorrectly.

The correct pronunciation is SAH-lee-cheh SAH-lehn-TEE-noh. The accent in Salice is on the FIRST syllable (and not the second as so many people still pronounce it).

A few years ago, our English-language blogger made the above video of Paolo pronouncing the appellation name. There couldn’t be a better way to teach the proper way to say it.

Thanks for speaking Italian appellations with us!

best negroamaro

Rosé All Day by Katherine Cole: A new book we can’t wait to read…

katherine-cole-wine-book-authorWe recently learned that Katherine Cole, one of the top wine writers working in the U.S. today, is about to publish a new book on rosé wines, their history, and their popularity: Rosé All Day – The Essential Guide to Your New Favorite Wine (Abrams, April 2017).

Rosé is one of the most popular wines in the U.S. and it’s also one of the most misunderstood and maligned. For a generation, Americans thought that rosé wines were sweet. The classic “White Zinfandel” that many Americans grew up with. Today, thanks to a new wave of interest in the category, American wine lovers are beginning to discover the more classic style of rosé wines.

As lovers and producers of rosé wines, we at Cantele couldn’t be more thrilled to see this trend toward the style of wine we produce. And we couldn’t be more happy to see that one of our favorite wine writers is about to deliver a new book on the subject.

Check out a preview of her new book here, including some glowing reviews by top wine critics.

Cantele Salice Salentino: “extraordinary value for a very high quality red wine”

linea_canteleLast week we reposted this tasting note on the Cantele Rosato from Negroamaro from the nice folks at the Bottle Shop in Spring Lake, New Jersey.

This week, they were kind enough to review and recommend our Salice Salentino Riserva.

Here’s what they had to say:

“Made from very old vines, up to 60 years in age, this Salice is aged for 6 months in older barriques… This is simply an extraordinary value for a very high quality red wine.”

Click here for the complete note.

And thank you, Bottle Shop, for your kind words and support of our wines!

“When we eat pizza, arugula salad and meatballs…, this is the wine we crave!”

linea_cantele2015_rosatoIt’s always the best feeling to know that people are enjoying our wines. This week, we stumbled across a tasting note from one of our favorite American wine shops, the Bottle Shop in Spring Lake, New Jersey. THANK YOU, Murray family! we love you! So glad that you are enjoying the wines.

We met Paolo here in Spring Lake when he visited the Bottle Shop for the first time, and tasted through the Cantele wines. We were impressed by the complexity, consistency and value across the board. Another interesting fact he shared with us is that Cantele adds even less sulfites than allowed by the legal organic limit. The estate is not organic, per se, but the vineyards are farmed as sustainably as possible. It helps that 80% of his family’s vineyards are on the Adriatic Coast side of Puglia, giving the benefit of NW winds which keep the vines breezy and not too hot.

The day we met Paolo we tasted the 2012 Rosato and it was surprisingly fresh and light on its feet even though it was ‘last summer’s vintage’… he said they do not mind drinking their dry Rose’s with a little bottle age and we can see why. We sold lots of the 2013 and the 2014 over the last two summers and now we have tasted and once again loved the 2015! When we eat pizza, arugula salad and meatballs in the summertime, this is the wine we crave!

Not just Italian: Cantele at Deep Ellum in Boston

deep-ellum-bostonIt’s only natural, of course, that Cantele wines appear on wine lists at restaurants that focus on Italian food and wine. The Cantele family produces a wide range of native Pugliese (Apulian) grape varieties and as the interest in local winemaking and grape growing traditions has grown, so has the demand for wines like the ones Cantele makes (Primitivo, Negroamaro, Verdeca, etc.).

But more and more, we’ve also be seeing that our wines pop up on lists at restaurants and even bars that specialize in great Americana comfort cuisine. It’s a reflection of how the interest in Italian wine has expanded beyond Italian cookery and is now shared by places like Deep Ellum in Boston, Massachusetts.

Primitivo and Negroamaro are such versatile and food-friendly wines: They have all the right stuff to pair with the creative “gastropub” menus that began to appear in America’s larger cities about a decade ago.

Thank you, Deep Ellum, for including Cantele on your list! And thank you for loving Italian (and Pugliese) wines!

Deep Ellum
477 Cambridge St.
Allston MA 02134
(617) 787-2337
Google map

Image via the Deep Ellum Facebook.

Ray Isle features Cantele and iSensi in September issue of Food & Wine

From the archives, Food & Wine magazine’s feature story on the Cantele family and its winery (2014).

food wine magazine pugliaGianni and Paolo Cantele and their iSensi cooking school are featured in a profile by Ray Isle for the September 2014 issue of Food & Wine.

“For decades,” writes Ray Isle, Food & Wine executive wine editor and one of the most popular writers in the U.S. today, “most Pugliese wine was sold in bulk to northern Italy.”

“‘I remember my grandfather working all day to send wine out of Puglia — these huge trucks taking wine up to make vermouth,” says Giuseppe Cupertino, sommelier for Due Camini at the Borgo Egnazia resort, one of the region’s top restaurants. ‘They’d come to my hometown in November, truck after truck after truck — even late at night. I’d see their lights driving away.'”

“Augusto Cantele was one of the first local winemakers to try to change that situation, and he worked for decades to raise people’s awareness of Puglia’s extraordinary potential. Now his sons, Paolo and Gianni, are running the Cantele Winery with the same ambition.”

Click here to read a complete version of the article.