Monthly Archives: September 2014

Jewish New York With Kosher Chianti From Terra di Seta

Happy New Year. Certainly a year to celebrate with my new arrival. The year is 5775, may it be a great one.

avvinare

With wine tasting season here and harvest underway around the world, there is so much to write about. First though, it is time to take stock, look at the year gone by and note with pleasure all that has taken place in the past year.

I am not a religious person but I do like to celebrate holidays of all kinds as a way of making markers throughout the year and remembering how sweet life can be.

This year, one of my most read posts was, as always, that about a winery called Terra di Seta in Chianti. It is the only kosher winery in Italy run by a lovely couple whom I met a few years ago at a tasting in New York and have since met with a few times at Vinitaly. Their Chianti seemed an appropriate choice for this New Year.

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We Remember – 9/11

Towers of Light

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Wine of the Week: Nino Franco Valdobbiadne Superiore D.O.C.G. Brut

Nino Franco Brut

Earlier this year I had the occasion to meet Primo Franco of the Nino Franco winery at an intimate lunch organized by Tony Didio. Primo was fascinating and an incredible “Signore del Vino.” His family winery is one of the first to make a name for themselves in the Prosecco trade, quite unimaginable today when Prosecco is so easy to find but according to Primo at the beginning there were just a very few producers trying to make a name for themselves and their area.

His family got started in 1919 just after World War I. His grandfather, Antonio and his father, Nino built up the winery. Primo, himself a graduate of the prestigious oenology school in Conegliano, took over in the 1970s and thereafter put in some modern techniques.

We tried a number of his wines, including a Rose’ calle Faive and Grave di Stecca. Both were interesting and the Grave di Stecca a very elegant and special cuvee but it is the brut that I feel represents the area and the category most profoundly.

Faive Nino Franco

There are many areas for Prosecco as we know and generally different styles as well, according to the level of residual sugar in the wine. The Brut is the driest version of Prosecco. This one had very bright acidity and was a real joy as it paired with a salmon burger.

So many others have also written about their encounters with Primo Franco, including Charles Scicolone in this relatively recent post, Dobianchi earlier this year, and Alfonso last year. What I found throughout everyone’s posts is a common sense of how wonderful both Primo and his wines truly are.

Primo Franco Prosecco Superiore D.O.C.G.

I like Alfonso’s vision of Primo as a great tree but when I met him, he was in his version of a very dapper Italian in midtown Manhattan. We all have our individual experiences with winemakers, either in Italy or in the States, but its the shared impressions that they leave on each of us, that strikes me. Meeting Primo was a highlight of my New York wine life this year. Thanks Tony for introducing me, again, to wonderful producers.

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