“This is a terrific food wine, perhaps the most food-friendly rosé I’ve tasted in a year,” writes top U.S. wine blogger Meg Houston Maker.
“It has enough heft to stand up to grilled foods but enough freshness to pair with salads, cold seafood, and young cheeses. Plus, it looks beautiful on the summer table. A rare jewel of a rosé.”
We’re always thrilled to see Cantele wines in the media. But it was a special treat for us to read her impressions: she’s a U.S. leading wine educator and blogger and her writing (including her contributions to Palate Press) stand apart in our view as some of the best and most informed wine writing in America today (her background is in creative writing).
You can call her a “wine writer.” But we call her a damn good writer who just happens to write about wine…
Click here for her post.
As if they’d been mulling it over for some time, the rose petals take sure aim at the raspberries as the lips of the soft strawberries barely stir.
And wherever thoughts may wander, they inevitably collide with the pomegranate in innumerable fragments of a once-in-a-lifetime story repeated over and over again in a simple tongue.
(translation by Jeremy Parzen)
Above: for some, in-house charcuterie is a novelty. For others, like Chef Jamie Bissonette, it’s a necessity… a way of life… (image via the Coppa Facebook).
Boston-based Chef Jamie Bissonette “is not afraid to challenge diners’ palates with the daring nose-to-tail cooking (including calf’s-brain ravioli and blood-sausage pepperoni on pizza) at his intimate enoteca,” Coppa in Boston, wrote the editors of Food & Wine when their readers awarded him with the “Best New Chef” award in 2011.
Jamie and his partner Ken Oringer just got a rave review from New York Times restaurant critic Pete Wells for their newest outpost in Manhattan.
And Coppa in Boston continues to stand apart as a
charcuterie salumeria pioneer.
We are proud to report that Coppa is currently serving Cantele Negroamaro Rosé by the glass.
We still haven’t made it down to Atlanta to check out the city’s hottest pizzeria, Fritti, where restaurateur Riccardo Ullio makes genuine pizza napoletana.
We’ll have to add it to the Rolling Thunder Cantele USA 2014 tour for sure!
In the meantime, if you happen to be down south, you’ll find Cantele Rosato di Negroamaro and Cantele Salice Salentino by the glass at Riccardo’s excellent restaurant.
309 North Highland Ave NE
Images via the Fritti Facebook.
Paolo posted this on his Facebook today. He and (winemaker) Gianni believe that it will be ready to drink by Christmas 2014.
Gauging from the response on the Twitter and the Facebook, this wine is going to be huge (once it hits the market).
I’ll be at Cantele in a few weeks and I am DYING for them to let me taste it! I’ll report back…
Paolo, if you’re reading this… I’m hoping my Christmas will come early!
Above: My friend Paolo Cantele visited Sotto in Los Angeles last year.
When the owners of Sotto called me more than two years ago and asked me to curate the wine list at their soon-to-be-opened restaurant, I had no idea what a great adventure it would turn out to be.
Today, we’ve reached a milestone that seemed inconceivable then: on Saturday, food and restaurant critic S. Irene Virbila of the Los Angeles Times named our wine program one of the “best in Los Angeles,” together Spago and Valentino.
When I was a kid growing up in Southern California and then later an undergrad and grad student at U.C.L.A., Spago and Valentino were the stuff dreams were made of. I could have never imagined that one day my name would appear together with theirs as the curator of one of the top wine programs in the city.
From day one, Cantele wines have been poured by the glass at Sotto: the Rosato from Negroamaro and the Salice Salentino are among our guests’ favorites. And to this day, more than two years later, we’re still pouring those wines (I even poured the Salice Salentino for Anne Hathaway one time).
Here’s a link to a post I did last year on why the Salice Salentino is such a great restaurant wine.
I can’t conceal my pride in attaining this accolade and one of the greatest rewards of this experience has been making Cantele a centerpiece of our list.
Rosé Wine Production
It’s a long-standing tradition of the Salento peninsula to make rosé by macerating the wine must with its skins for a short time before fermentation begins. Thanks to temperature control, we can even macerate for as long as 24 hours. When we rack the must, we obtain no more than 20% of the total volume of the grapes.
The wine must is chilled and then naturally filtered. Once alcoholic fermentation begins, it lasts for around 10 days and is carried out at 15-16° C.
The remaining wine must (80%) continues to macerate with the skins (with a higher ratio of skins per liquid and thus more concentrated). This will become our Teresa Manara Negroamaro.
The process continues as for our white wine. The wine is racked in order to remove any solids and then it ages on its lees, a very important phase for this wine.
After 2-3 months, we begin to prepare for bottling, meaning that the wine is clarified, filtered, and undergoes tartaric stabilization.
The wine is then aged in stainless-steel vats.