• Homage to the Flavors of Far Southern Italy
    The menu at Massa’ Coastal Italian Cuisine in Mamaroneck is organized in a way that pays homage to the Italian homeland of the co-owners and co-executive chefs, Pasquale Coli and his son Francesco Coli.
  • Turning Bounty Into a Bespoke Meal
    A meal at Blue Hill at Stone Barns, in Pocantico Hills, with fresh, unexpected ingredients presented in novel ways, is intended to change the way you think about food.
  • Dashing Good Looks With a Menu to Match
    The Inn at Pound Ridge by Jean-Georges, with its keen attention to detail and its bountiful expenditure of resources to get things right, should quell critics who deride the trend in name-chef empire building.
  • A Recipe, and Hometown Pride
    Ruben Barajas began the Teca’s enterprise with a truck 18 years ago; the restaurant, named for a smaller city in the Mexican state of Jalisco, came nine years later. Both operate in New Rochelle.
  • Watching the River Flow
    Aside from waterfront views, Harvest on Hudson, in Hastings-on-Hudson, offers diners an opportunity to build up their appetites with a pre-dinner stroll through the restaurant’s vegetable and herb gardens.
  • A Neighborhood Place in the Right Spot
    The chef Paul Vuli returns to a familiar spot, which he ran as Fortuna a decade ago, offering fresh takes on classic Italian dishes.
  • A Jackpot of Kitsch, Burgers and Beers
    At Pinch at the Empire City Casino in Yonkers, the chef, Fabienne Eymard, is presenting “updated American classics” — tacos, macaroni and cheese, burgers and s’mores among them.
  • Two Kinds of Refreshment Near the Water
    In Irvington, Red Hat on the River’s patio and rooftop bar help maximize views of the Hudson at a restaurant with the energy of a big-city brasserie.
  • Something for Tout le Monde
    The menu at Vox in North Salem has changed little over the years, retaining much of its French flavor. Nonetheless, the listing has something for every appetite.
  • Simple Fare, Bursting With Flavors
    Jay Lippin, who ran the kitchen of Crabtree’s Kittle House two decades ago, returned about a year ago and has brought a new excitement to the 1790 building in Chappaqua.

Castle Hotel & Spa Announces Summer Series of Poolside Pairing Events


Introduced last summer, the Poolside Pairing events grew in popularity, leading to increasing the food pairing program to a weekly summer series

TARRYTOWN, NYFriday June 2014 – Castle Hotel & Spa announces another summer of culinary excellence with Poolside Pairings.  The Culinary Team at Equus Restaurant has developed creative and innovative menus that perfectly complement the popular local beverage producers — distilleries, breweries, and vintners.  All served in the spectacular Poolside Grotto at Castle Hotel & Spa overlooking the Hudson River.

The Poolside Pairing events were introduced last summer and grew in popularity which led to increasing the food pairing program to a weekly summer series.  According to General Manager, Gilbert Baeriswil, the recent “EXCELLENT” review of Equus in The New York Times has increased the popularity of the highly acclaimed restaurant and the Poolside Pairing series is a response to demand for these casual seasonal events that pair the award-winning cuisine with innovative local beverages.

On Thursday evenings throughout the summer, a different Poolside Pairing will match the talents of food and beverage… including whiskey, wine, sake, beer, champagne, tequila and the newest player to the scene:  Spiked Seltzer.


Poolside-Grotto-Castle-Hotel 

June
5 Brooklyn Brewery
19 Spiked Seltzer
26 Hakkaisan Sake
July
3 Riazul Tequila
10 StillTheOne Distillery
17 Captain Lawrence Brewing Company
24 Peekskill Brewery
31 Napa Valley Wines
August
7 Spiked Seltzer
14 Taittinger Champagne
21 Hakkaisan Sake
28 Brooklyn Brewery
September
4 StillTheOne Distillery

The Culinary Team has carefully created full hors d’oeuvres menus that complement the beverages at each event including items such as Lamb Chops Tzatziki paired with Napa Valley Wines, Beef Wellington paired with beer, Soft Sell Crab Tempura with Sake, Lobster BLT with whiskey, and Fried Oysters with Kiwi Fruit with Tequila.

Each event is offered at $64 per person (plus applicable tax and gratuities) and at $175 per person for any three events.  Reservations are suggested.  Call 914 631 3646. Overnight packages are available.

Bird's Eye View of The Castle

Castle Hotel & Spa is perched majestically atop one of the highest points in the region overlooking the historic Hudson River in the lower Hudson Valley of Westchester County, NY.  The award-winning estate is a member of Small Luxury Hotels of the World and Historic Hotels of America and sits on ten tranquil wooded acres that provide a respite of refinement and luxury with Old-World elegance.
Castle Hotel & Spa features 31 traditionally appointed guest rooms and suites, 4,100 square feet of meeting and event space, 24-hour health and fitness center, whirlpool, landscaped jogging paths, and a spectacular outdoor seasonal swimming pool.  The renowned Equus restaurant has received Four Diamonds from AAA and Five-Star Diamond Award from The Academy of Hospitality Sciences.  It was named to Conde Nast’s “Gold List” and the elite Top Twenty US Small Hotels. Equus is highly rated from Zagat for extraordinary food, service and décor and received the prestigious Award of Unique Distinction from The Wine Enthusiast Magazine.

Castle Hotel & Spa is owned and managed by Sankara Hospitality Group, known throughout the world for creating and managing contemporary luxury hotels that are defined by their warm and vibrant personality, and inspired by the spirit of their location. Sankara is passionate in their belief of offering a service that is effortless, personal and genuine, enabling its guests to do the things they value most. For additional information, visit the website at: http://www.castlehotelandspa.com/ or call 914 631 1980.

READ the “EXCELLENT” review from The New York Times
U.S. News 2013 Top Hotels in the USA
A Proud Member of The Small Luxury Hotels of the World and Historic Hotels of America
Sankara Hospitality Group
Rated Best of the Decade by Westchester Magazine
The Knot Best Wedding Place 2013

 

What is the true color of pinot grigio?

Vie-Di-Romans-Pinot-Grigio

Straw yellow, coppery, paper white, rosé, onion skin: these are the hues that we can expect when we encounter a Pinot Grigio, so that the question often legitimately arises of what exactly is the correct color expression of this wine.

Pinot Grigio is often called a white grape, but that is incorrect, since it is not at all a white grape. The name itself–grigio means grey–indicates that it is a grape that is not that is not perfectly white. This variety is an offshoot of Pinot Noir, and without entering into the minutiae of genetics, a glance at the color of the berry is enough to see that.
This is exactly where we started, from the berry itself, in order to highlight all of the quality potential of this variety. We determined to demonstrate to the fullest extent possible Pinot Grigio’s distinctive characteristics, its rich fragrance, tannic mass, structural complexity, and therefore its unusual color tonality as well.

Going a bit deeper into the technical details:

The-Copperish-Hue

The coppery hue of the wine is often attributed to a more or less extended maceration of the must on the skins, during which the colorants in the grape-skin pass into the must, as happens on a normal basis with red wines. In fact, however, the presence of color in the must happens even when there is no skin contact during fermentation, since even when the grape is still on the vine, and it achieves ripeness, a certain amount of pigment passes into the juice in the berry.

It is a fact that all musts of pinot grigio, when they are freshly pressed, exhibit a hue that is to some degree copperish, but only a few are able to preserve that tonality over time; the majority of the wines suffer a progressive loss of hue and finally display that hallmark straw yellow.
The reason for this behaviour lies in the fact that pinot grigio’s pigment, which derives from its anthocyanins, oxidizes quite easily during the pressing process, and although it remains intact even during fermentation, it gradually disappears through progressive precipitation of the oxidized pigments. The final result is that the natural color accumulates as sediment in the aging container, coloring the fine lees pink.
If, however, processing the grapes and handling the must is performed in an oxygen-free environment, then the pigments naturally occurring in the grape will be preserved and will remain stable throughout the life of the wine. This is the process that we utilize for making our Dessimis. Its coppery colour, however, is not one of our style prerequisites; rather, it is a natural consequence of an oxygen-free production practice, aimed at preserving the full spectrum of the grape’s aromatic compounds, which can be lost during this stage of wine making.

Gianfranco Gallo

pg

http://www.viediromans.it

I’m Raffaele De Gennaro and I work as a wine consultant for Vias Imports, in the Hudson Valley area and sell to Restaurants and Wine Shops. If you can’t find the wine in your area, just have the Restaurateur or Wine Shop contact me via email: rdegennaro@viaswine.com or have them leave me a voice mail at 212-629-0200 x373 and I will get back to them.

The unmistakable taste of Italy

CONSORZIO CHIANTI TASTING in NY

The Consorzio Vino Chianti wants you to be part of its annual wine tasting experience Monday, April 28th at the Biergarten in Manhattan

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Trentino Grappa

Trentino-Grappa

The Institute for the Protection of Grappa del Trentino starts with the promotion in Italy and abroad and introduces a guide to discover distilleries associated within the territory. Trentino Grappa, the title of this new information tool that the Institute for the Protection of Grappa del Trentino has created to accompany the visitor in the form of a new journey into the Italian spirit par excellence, the grappa.

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A good homemade ice cream is not fattening

gelato-a-Tirreno-C.T

“A good homemade ice cream is not fattening” according to Martino Liuzzi, an expert on ice cream. “In a homemade ice cream there are noble ingredients such as milk, cream, sugar, stabilizers, thickeners water that are of natural origin and that are great for fighting free radicals.” There are the hydrogenated vegetable fats which are not digestible and above all there is a low presence of air due to creaming.

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Pandivigna

vine-bread

PanDiVigna, born from combining the authentic flavor of the ancient wheat Pur-Pur and the intense vitality of the flour obtained from the seeds of grapes, has a strong character in color and flavor, a rustic texture enhanced by hints of spicy aroma of anise, complimented by the beneficial properties of the anthocyanins, giving the bread its characteristic purple color, the bread is also enhanced by the high content of polyphenols from the flour generated from the grape seeds that contains the highest concentration of nutrients present in the fruit: vitamin E, flavonoids, and linoleic acid.

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Italian Wine Tales

itawintales

Gambero Rosso presents Wine Tales on March 6, making its first debut in NYC at the Metropolitan Pavilion. The focus is on Prosecco and Vino Nobile wines. In addition to the walk around tasting for trades and media from 1-6pm, Gambero Rosso is offering two seminars during Wine Tales NYC.

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The Piedmontese Gian Luca Colombo is the winning oenologist under 35

Premiazione Colombo

The under 35 years old oenologist was select from the fifteen finalists, based on the highest respect for the soil, the vine, the varietal, the vintage, and the territory. Gian Luca Colombo from Piedmont is the young winemaker who, according to the strict jury in 2013 was the closest to the wine making style to the late Giulio Gambelli.

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Vino Nobile Preview at the Montepulciano Fortezza

Anteprima-Consorzio

A new year has begun with a new round of promotional activity in Italy and abroad. The market is responding well to the Nobile and Rosso wines, and everything in Montepulciano is ready for the annual fair that is expected to attract more than three thousand people from all over the world: the Anteprima del Vino Nobile (Vino Nobile Preview), on 16 and 17 February for wine sector professionals, and 20 February for the specialist press.

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And the Giulio Gambelli’s young Italian oenologists award goes to?

Premio Giulio Gambelli 2014

Established in memory of Giulio Gambelli, better known as the maestro of Sangiovese, the award sponsored by ASET and PGI is now in its second year. The under 35 years old oenologist was select from the fifteen finalists, based on the following principles, the highest respect the soil, the vine, the varietal, the vintage, and the territory. The name of the young winemaker who, according to the strict jury in 2013 was the closest to the wine making style to the late Giulio Gambelli will be unveiled in Montepulciano on the occasion of the 19th edition of the preview of the Vino Nobile.

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