Fiorini Restaurant

ADDRESS:209 East 56th Street

(Between Second Avenue and Third Avenue)

New York, NY 10022

WEB SITE:www.fiorinirestaurantnyc.com

TELEPHONE:(212) 308-0830

FAX:(212) 308-9399

HOURS:Dinner:               5:00 PM  -  10:00 PM, Mon.-Sat.

(Closed Sunday)

Lunch:                  12:00 Noon – 3:00 PM, Mon.-Fri.

CUISINE:Regional Italian

CREDIT CARDS:All major cards accepted

PRICE RANGE:Lunch (entrees):  $16.00 – $28.00

Dinner (entrees): $18.00 – $45.00

DRESS:Smart Casual

RESERVATIONS:Recommended

SEATING CAPACITY:Dining Room:           120

Private Dining Room:                   50

NUMBER OF ROOMS:1

(Private Party Room seats 50)

PARTY FACILITIES:With semi-private and private dining areas available,

as well as the whole restaurant if required, Fiorini

can cater parties large and small for both daytime

and evening events and is highly recommended as a party and event venue.

EXECUTIVE CHEF:Xavier Quispilema

PASTRY CHEF:Xavier Quispilema

WINE DIRECTOR:Stefano Conenna

OWNER:Lello Arpaia

OPENING DATE:August, 2006

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Fiorini

The Elegant Main Dining Room (Above)

“Little flower” Fiorini is a smartly simple, nonchalantly elegant Italian restaurant designed for midtown Manhattan neighborhood and New York City destination dining at moderate prices. Fiorini showcases regional Italian food traditions, rooted in the freshest, highest quality ingredients available – a reflection of owner Lello Arpaia’s passionate commitment to authentic cuisine. He is equally dedicated to fostering a warmly welcoming atmosphere, one built on the firm foundation of knowledgeable, gracious service from a staff of hospitality professionals. Indeed you will find no better service in any NY Italian restaurant and Mr. Arpaia is a consummate professional, walking from table to table making each guest feel pampered. 

Mr. Arpaia, whose previous restaurants include Lello, Scarlatti, Cellini and Bellini,  is also a chef and along with his Executive, Chef Xavier Quispilema, collaborates to craft a menu featuring an eclectic selection of classic, regional Italian dishes, refining and updating them with a modern flair.The easy to negotiate menu is enhanced with numerous daily specials, which are thankfully listed on the menu with prices.

Firorini offers a handsome 20-foot long custom-made marble and oak bar, located at the front of the restaurant, and features a specially curated, predominantly Italian wine list, with some good bottles in the $50 to $70 range and a variety of wines are available by the glass. In addition, specialty cocktails such as Fiorini (Prosecco and Fresh Strawberry Puree), Melograno (Absolut Citron, Reduced Blackberry Puree, Hint of Triple Sec, Fresh Mint), and L’Amore (Southern Comfort, Muddled Pomegranate and Apple Compote, Fresh Lime Juice) are also available. The Dinner, Lunch, and Bar Menus can be enjoyed at the bar as well.

With our beautifully made cocktails we enjoyed a crispy fritto misto, combining bay scallops, shrimp, calamari and zucchini. Even better, was a fork-tender Mediterranean grilled octopus with tomato, caper-berries, olives, arugula and red onions. With it we chose a 2009 Pio Cesare Langhe Arneis, from Piedmont, Italy ($52). It was fresh, sprightly and full bodied enough to enjoy throughout the meal.

 

Our entrees consisted of a huge Grilled Ribeye in Brandy and Green Peppercorn Sauce (a special)  and a honey of a Grilled Veal chop with sautéed caramelized pearl onions. Both were beautifully grilled, tender and juicy.

What A Chop (Above)

Fiorini is not the place to skip dessert. Along with fine cappuccino, don’t miss the amazing Baba, a feathery sponge cake filled with Marsala and Mascarpone cheese and served with a shot of rum to douse as you please. The Chocolate Soufflé was more like a molten chocolate cake, but delicious nonetheless.

Desserts of Distinction (Above)

Fiorini’s stylish, sophisticated dining room is enhanced by an 8-foot high ceiling, fabric-upholstered banquettes and chairs, mahogany tables with white tablecloths, woven fabric walls, hanging fabric light fixtures and sconces, rich varnished wood floors, and  there is a charming Private Dining Room, located in the back of the restaurant.

As one of the last remaining luxury Italian restaurants in Manhattan, Fiorini is highly recommended. And wonder of wonders, having a good experience, even for first-timers, is a no brainer.

OWNER/DESIGNER:Lello Arpaia (Above)

Book A Reservation Online By Clicking Here

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Sample Dinner Menu, Subject To Change

PASTA FRESCA

RAVIOLI DI VERDURA

$19

Hand crafted ravioli filled with roasted vegetables, porcini mushroom ragu

GNOCCHI AL GORGONZOLA

$19

Potato gnocchi, imported gorgonzola dolce cheese sauce

PAPPARDELLE CON GRANCHIO

$22

Jumbo lump crab meat, garden peas, garlic, olive oil, marinated cherry tomatoes, lobster broth

TAGLIOLINI AL CAFFE

$23

Rock shrimp, porcini mushrooms, oven roasted tomatoes, tarragon, white wine sauce

PASTA TRADIZIONALE

BUCATINI ALLA MATRICIANA

$18

San Marzano tomato sauce, imported pancetta and onions

LINGUINE ALLE VONGOLE

$20

Little neck clams, garlic, olive oil, white wine, fresh parsley

SPAGHETTINI CARBONARA

$18

Pancetta, organic egg, pecorino Romano, cracked black pepper

RIGATONI ALLA BOLOGNESE

$18

Home style beef and veal tomato meat sauce

RISOTTO

RISOTTO AI FRUTTI DI MARE

$25

Carnaroli rice, jumbo lump crabmeat, diver scallops, ocean shrimp, calamari, seafood broth

PESCE

PESCE SPADA LIVORNESE

$29

Grilled swordfish, imported olives, onions, capers, tomato sauce

SALMONE ALLA MOSTARDA

$25

Broiled wild Salmon, honey Dijon mustard sauce

GAMBERI FIORINI

$29

Ocean shrimp, baked mozzarella, white wine, hint of tomato sauce

CAPPESANTE

$30

Pan seared Diver scallops, caper berries, lemon, white wine, fresh parsley

CARNE

POLLO BELVEDERE

$24

Grilled chicken paillard, arugula, Balsamic tomato, avocado, pine nuts, sliced pecorino Romano

POUSSIN

$25

Grilled baby chicken, roasted lemon sauce

POLLO ALLA ROMANA

$18

Chicken breast, sweet sausages, artichokes, lemon, oven roasted tomatoes

VITELLO ALLA MILANESE

$28

Lightly breaded veal cutlet, arugula, tomato, sliced Parmigiano cheese

SCALOPPINE ALLA BOSCAIOLA

$28

Veal scaloppine, mushrooms, white wine, veal stock, truffle oil, fresh thyme

VITELLO ALLA PARMIGIANA

$26

Veal cutlet, oven baked mozzarella, fresh tomato sauce

NODINO DI VITELLO

$38

Veal medallion, wild mixed exotic mushrooms

COSTATA DI VITELLO

$45

Grilled Veal chop with sautéed caramelized pearl onions

ANTIPASTI

CAPRESE CON PEPERONI

$12

Buffalo mozzarella, roasted peppers, and yellow pear tomatoes

BROCCOLI RAPE

$10

Broccoli rabe, roasted garlic, olive oil, chilies

PUNTE DI ASPARAGI

$11

Grilled Mediterranean octopus, tomato, caper berries, olives, arugula, red onions

CALAMARI ALLA GRIGLIA

$13

Grilled Atlantic calamari, mesclun salad, lemon vinaigrette

GAMBERI E FAGIOLI

$14

Grilled shrimp, cannellini beans, oven roasted tomato, scallions

VONGOLE GRATINATE

$12

Baked little neck clams, with bread crumbs, fresh herbs

CARPACCIO DI MANZO

$13

Raw beef tenderloin, arugula, hearts of palm, Parmigiano shavings

PROSCIUTTO DI PARMA E FRUTTA

$12

Prosciutto, market fruit

INSALATE

MISTICANZA

$8

Organic field greens, cherry tomatoes, cucumbers, radishes, roasted shallot vinaigrette

BIANCA

$9

Thinly sliced raw artichokes, white mushrooms, endives, hearts of palm, Parmigiano, lemon vinaigrette

DELIZIA

$10

Baby beets, asparagus, goat cheese, balsamic reduction, orange segments

CESARE

$9

Romaine topped with minced egg, anchovies, croutons, sliced Parmigiano

CONTADINA

$10

Baby arugula, roasted peppers, Portobello, grilled onions, honey mustard and balsamic vinaigrette

Sample Bar Menu Subject To Change

CHEESE PLATE ASSORTMENT

$17

Served with fresh pear and honey truffle oil

ANTIPASTO DI AFFETTATI

$18

Prosciutto, Bresaola, Siena Coppa, hot Sopressata, aged balsamic vinaigrette drizzle, crispy spiced walnuts

SHRIMP & MOZZARELLA IN PASTELLA

$16

Served with lemon scented white cannellini bean sauce

CALAMARI

$14

Broiled calamari, stuffed with crab meat and artichokes, green pea vinaigrette

ZUCCHINI & OLIVES

$13

Fried zucchini and stuffed olive platter, anchovies sauce

7/50 POTATOES

$10

Crispy fried potatoes, toasted in truffle oil, tartar and yogurt sauce

Summer Drinks

Ginger

$8

Beefeater gin, homemade lemon-ginger simple syrup, garnished with fresh candied ginger

MELOGRANO

$8

Absolute citron, reduced blackberry puree, hint of triple sec, fresh mint

L’AMORE

$8

Southern Comfort, muddled pomegranate and apple compote, fresh lime juice

FIORINI

$8

Prosecco sparkling wine and fresh strawberry puree

EMPIRE STEAK HOUSE

36 WEST 52ND ST

NYC 10019

212-582-6900

WWW.EMPIRESTEAKHOUSENYC.COM

Fine Wines and Giant Lobster Special

Mondays and Tuesdays Only

$129 per couple

Share a 4-41/2 lb Lobster along with a bottle of wine from the following selection:

Chateau Montelena (Cabernet)

Joseph Phelps (Cabernet)

Jordan (Cabernet)

Shafer (Merlot)

“J” Wines Reserve (Pinot Noir)

Chateau Simard (Bordeaux)

Ruffino, Reserve Ducale Gold Label (Chianti)

Santa Margherita (Pinot Grigio)

Far Niente (Chardonnay)

Tax and Tip In Addition.

This should run for a minimum of 3 months

The restaurant is very upscale, service is excellent and the food ranks with New York’s best Steak restaurants.

And What A Deal!

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

All photos by Michael J. Lutch

The Gershwins’ PORGY AND BESS, which began previews on Saturday, December 17th, opens tonight, Thursday, January 12th, 2012 at the Richard Rodgers Theatre (226 West 46th Street, between 8th Avenue and Broadway). Tickets are on sale at Ticketmaster.com or by calling 877-250-2929 or by clicking the link below

http://www.ticketmaster.com/The-Gershwins-Porgy-and-Bess-tickets/artist/974187

Or The Following  Events Site. Click Here

View A Video At This Excellent Site Click Here

The cast includes Audra McDonald as Bess, Norm Lewis as Porgy, David Alan Grier as Sporting Life, Phillip Boykin as Crown, Nikki Renée Daniels as Clara, Joshua Henry as Jake, Christopher Innvar as Detective, Bryonha Marie Parham as Serena and NaTasha Yvette Williams as Mariah, as well as Allison Blackwell, Roosevelt André Credit, Trevon Davis, Joseph Dellger, Wilkie Ferguson, Carmen Ruby Floyd, Heather Hill, David Hughey, Andrea Jones-Sojola, Alicia Hall Moran, Cedric Neal, Phumzile Sojola, Nathaniel Stampley, Julius Thomas III, J.D. Webster and Lisa Nicole Wilkerson

The Gershwins’ PORGY AND BESS comes to Broadway in a stunning and stirring new staging, featuring such legendary songs as “Summertime,” “It Ain’t Necessarily So,” and “I Got Plenty of Nothing,” plus a remarkable cast led by four-time Tony Award winner Audra McDonald (Ragtime, “Private Practice”), Drama Desk nominee Norm Lewis (Les Misérables, Sondheim on Sondheim) and two-time Tony nominee David Alan Grier (Race, “In Living Color”). The classic story by DuBose and Dorothy Heyward is set in Charleston’s fabled Catfish Row, where the beautiful Bess struggles to break free from her scandalous past, and the only one who can rescue her is the crippled but courageous Porgy. Threatened by her formidable former lover Crown, and the seductive enticements of the colorful troublemaker Sporting Life, Porgy and Bess’ relationship evolves into a deep romance that triumphs as one of theater’s most exhilarating love stories

Our Review Will Be Available Soon.

Following its sold-out world premiere engagement at Boston’s American Repertory Theater (A.R.T.), one of Broadway’s most accomplished creative teams, led by Tony-nominated director Diane Paulus(Hair), Pulitzer Prize-winning playwright Suzan-Lori Parks (Topdog/Underdog), and two-time Obie Award-winning composer Diedre L. Murray (Running Man), now brings George and Ira Gershwin’s legendary masterwork to the Broadway stage for the first time in more than 35 years.

The creative team also includes choreographer Ronald K. Brown, set designer Riccardo Hernandez, costume designer ESosa, lighting designer Christopher Akerlind and sound designer Acme Sound Partners.

The Gershwins’ PORGY AND BESS is produced on Broadway by Jeffrey Richards, Jerry Frankel and Rebecca Gold.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

The first word that pops out of your mouth, when it comes to wine, may not be “Ivana,” but don’t tell the wine-world. The legendary lady, who only  needs a fist name to be recognized, launched her new collection late 2011 to accolades from the press and wine critics alike, in events gliding from her New York town house to Palm Beach wine venues.

Follow the links below to her personal website: http://www.ivanawine.com/

and the website where the wines can be purchased online. http://www.ivanatrump.com/Press.html

Madam Trump “is limiting her own drinking to St. Tropez,, where she spend half the year.”

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Ivana Wines win Silver Medal at Norwoods Wine Tasting held in early November and will be featured at the Awards Tasting on Friday, December 2! .

As you can read, we are continuing our Petite Sirah series with this remarkable wine. If you can take your eyes away from the mesmerizing deep violet hue, and scintillating legs, get a whiff of that nose: full of spice and coffee and let it roll down the tongue to the back of your throat to fully appreciate the big, powerful, intense (did we miss anything) mouthfilling taste. The finish may be the longest in the history of Sirahs.

For goodness sake, don’t drink anything before or after, but enjoy this masterpiece from aperitif to meat, pasta, oily fish, game, cheese and chocolat desserts A Wine On Line. A Major all the way.

Hard to find. Very limited production. Here’s the website. Go Now!

SUGGESTED RETAIL:
$45.00 per 750ml bottle

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Building on the strong success of both the 2006 and 2007 Stanton Vineyards Petite Syrah, this 2008 vintage offers the same hedonistic display of deep, dark, chocolate berry fruit with the smooth integrated tannins that true Stanton Vineyard fans have come to expect from the combined talents of Winegrower Doug Stanton and Winemaker Dave Phinney.

WINEMAKER:
Dave Phinney

WINEMAKING:
Grapes harvested October 3, 2008
Aged for 20 months in American and French oak barrels
Alcohol 15.3% by volume

COMPOSITION:
100% Estate St. Helena Petite Sirah

VINEYARD DETAILS:
Soil profile:
Year planted:
Root stock:
Trellis:
Medium clay loam
2001
101-14, Schwarzmann (V. Riparia x V. Rupestris)
Bilateral cordon, 9′ x 6′ row spacing

PRODUCTION:
319 cases

SUGGESTED RETAIL:
$45.00 per 750ml bottle

STATUS:
Available

Ripken Vineyards & Winery, Inc.
Winery and Tasting Room

Tasting Room
2472 W. Sargent Road
Lodi, CA, 95242 USA

Tel:209-367-WINE
Tasting Room hours:
Friday, Saturday, and Sunday 12-4pm
or by appointment.
Email: info@ripkenwine.com

http://ripkenwine.com/index.html

Ripken Vineyards & Winery appeals to adventuresome wine drinkers with mostly non-traditional varieties producing extraordinary flavored wines.Considered as an artisan “barnista” winery that is uniquely different, electric, eclectic, quirky, esoteric, even wacky, but never boring or weird. Their motto is, “No Boring Wines, but wines of conviction!

They go down the road less traveled to appeal to wine drinkers that wish to explore the joys of Marsanne, Roussanne, Viognier, Malbec, Petite Sirah, Carmine, Petit Verdot, Alicante Bouschet, Tempranillo, Graciano, Souzao, Touriga National, Grenace, Mourvedre, Montepulciano, Barbera, Dolcetto, or Corvina as blends or varietal wines.

The winery produces very small lots of different wines mostly under 100 cases, using classic techniques such as gentle crushing, barrel fermenting white wines, selecting yeasts, hand punchdown, less stirring, long barrel aging, gently crushing, and bottle aging. Our chant is, “These wines were made one bucket, one barrel, one bottle at a time.”

The grape growing focuses on maximizing flavors, reduced but adequate irrigation or non-irrigation, sunlight to the cluster, full ripeness for flavor, moderate size crops, adequate soil fertility and organic matter in soils. All this attention to detail leads to full flavored wines of good mineral content which are balance and enjoyable when released.

The first vintage was in 2003 but they are not new to wine grape growing being third generation growers since 1950. In addition, they grow our own rootstock and have collected different wine varietal clones and selections for forty years. The whole family is involved. See “Meet our Family” to read more about the family members and personalities of Ripken Vineyards & Winery.

We liked this wine a lot. It was especially interesting since this is a SMALL winery that does not produce lots larger than 300 cases a year. The surprise is the sophisticated balance of fruit, oak, alcohol and tannin.  Ripken’s Petite Sirah  has an appealing bouquet and complex fruit, which includes hints of black-berry, plum and — did we get a touch of apricot? Lots of spice and pepper: give it plenty of air time. The finish is long and lasting. Wonderful with black trumpet mushroom risotto, topped with Parmesan cheese.

The owners add their own twist – “Luscious, juicy, meaty, and bouncy!”
Alc 14.9% • Cases 30 • Price $25

What more needs to be said? Delicious and lovely wine for the money.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Their Other Wines

Rhonealicious
2004 Rhônealicious Red, Petite Sirah
Always a favorite, our 2004 Rhônealicious Red Petite Sirah is a blend of our various Petite Sirah vineyards. It has intense deep red color with lovely berry and subtle French oak aromas. Pair with your favorite grilled meats and roasted pork. Barrel aged in French oak for 13 months and bottle aged for almost 3 years. You will appreciate the smooth finish and lush flavors.
2005 Rhônealicious Red, Petite Sirah
The next vintage of the tasters’ favorite is here. Intense deep purple red color with a cherry, berry, pomegranate aromatic nose, complex earth, spice, and acid flavors.  Benefits from decanting.  Pair with a lamb stew, brisket or pork.
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Under the Sea Vineyards – 19 feet below sea level
2008 Roussanne & Viognier
80% Roussanne 20% Viognier Pull the cork on Ripken Vineyards & Winery’s finest white wine. This wine was cold fermented for 50 days and aged for 3 months in 2-year old French oak barrels. Smell, sip, savoir the rich, luscious aromas & flavors of alpine flowers, peach & pear fruit, orange blossoms, honey, oriental spice, French oak and lime blossoms. In a word this wine has “balance”- between alcohol, fruit, acid, body, aromatics & oak with outstanding minerality thrown in!! Grown 8-miles west of Lodi, at Ripken Vineyards & Winery’s Under the Sea vineyard, the coolest site in the Lodi appellation. Serve with appetizers, salad, or fish, or your favorite Thai dishes. Bronze-2009 International Eastern Wine Competition
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El Matador
2005 El Matador- Old Spanish Red
Graciano, Granache, Mourvedre Our new Old Spanish Red is a blend of three classic Spanish varieties, Mataro (Mourvedre), Graciano and Garnacha (Grenache). Note the lovely pale red color with raspberry, tea rose and mushroom aromas. It is gamey, spicy and tart with subtle peppercorn and French oak flavors. Serve this friendly table wine with your favorite comfort foods. Pair with roasted chicken, grilled rib-eye or lamb.
2006 El Matador- Tempranillo
Tempranillo is a dark, bright, ruby color. Aromas are rich, spicy, boysenberry and cherry jam. The flavors are tart & rich with unbelievable body and finish. This classic Spanish blend of 90% tinto fino Tempranillo and 10% Graciano takes your breath away with its incredible aromas, bouquet, flavor & finish. It has beyond excellent structure and balance. A Ripken Vineyards & Winery favorite, and a wine of extraordinary character and quality! No one can match this wines rich lush depth of fruit and body. In a word- Voluptuous!! If a wine could speak, this wine speaks volumes!! It is so approachable it will capture your soul! Beware of the El Matador!! Serve with BBQ, beef, pork, or any Spanish dish.
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Idyllwild Station
2004 Petite Sirah
Few Petite Sirahs are as easy drinking and flavorful as our vineyard designated Idyllwild Station Petite Sirah. This west of Lodi single vineyard Petite Sirah is striking in its bold cherry berry pomegranate aromatic nose, smooth blackberry fruit flavor, dark color, black pepper spice, integrated easy drinking tannins and long finish. Few wines are its’ equal! The intense aromas of black cherry are unusual as is the smooth finish. This wine benefits from decanting. It will age for 10 years. This is Ripken Vineyards & Winery’s finest Petite Sirah yet! Serve with hearty lamb stew, beef, pork tenderloin, brisket or BBQ. To a big easy red! Cheers.
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Ripken
2008 Carmine
Bred in 1936 by Dr. Harold Olmo, Carmine is a cross of Cabernet Sauvignon, Merlot & Carignane. A savory “Cabernet” style wine for the Lodi area with intense depth and flavor. Its dark purplish red color is noticeable. The nose and taste is very unique, complicated and distinguished putting ordinary “Cabernet” to shame. It is powerful in Cabernet aromatics- blackberry, olive, herbs, graphite, pencil shavings, tar, red pepper, blueberries, currants, licorice, tart acidity and tamed tannins. Few wines are as full flavored, full bodied, and mouth filling. This wine will age 10-15 years. Decant for a half hour. Serve with your finest lamb racks or beef BBQ.
2004 Wedding Wine- Petite Sirah
This vintage is truly a special wine club release. This vineyard was planted by the out of town wedding guest the day before Ryan and Emily Ripken’s wedding, May 2002. This is the first vintage from this special “Wedding Wine” vineyard of 200 vines. Luscious deep violet color, boysenberry and cherry flavors with smooth tannins and a rich mouth feel. All the great qualities of a great marriage…love, tenderness and devotion! We love Petite Sirah! You will experience romance, take the plunge and make a lifelong commitment. Our Petite Sirah Wedding Wine is superb. Let’s celebrate Ryan & Emily’s 6-year anniversary next month!
2005 Bordeaux Style Red
60% Carmine, 40% Petite Verdot Our 2005 Bordeaux Style Red is a bright dark ruby color. Enjoy the aromas of ripe fruit with hints of wild berry, blackberry, marionberry and red licorice. Also subtle hints of bay leaf, thyme, cracked black pepper and graphite. This wine is a bracing, bright, elegant, focused, very tart red wine with a long tasty complex finish. It has medium body with harmonious velvet tannins. It is easy drinking with many subtle layered flavor nuances. Pair with lamb, steak, ham, pot roast, BBQ ribs, burgers, pasta, turkey & stuffing or beef stew.
2005 Homestead Red
67% Barbera 33% Dolcetto The Ripken blend, Homestead Red, comes from a special place in our family’s vineyards. Originally, the Frowler family homesteaded the land in the 1850′s. This year’s blend is 67% Barbera and 33% Dolcetto produced from only a few hundred vines. The clones were handpicked from the best Italian varietals collected through the UC Davis program. This years blend has cherry cola aromas with classic subtle Barbera pungency and flavors of spice, black cherry, and boysenberry. It is easy drinking, smooth, has subtle French oak with light tannins. Pair with classic Italian fare. Featured on our new night sky label. Extraordinarily juicy, round, tart, fruity and lightly spiced. Only 70 cases produced.
2005 Wedding Wine
Petite Sirah This vintage is truly a special wine club release. This vineyard was planted by the out of town wedding guest the day before Ryan and Emily Ripken’s wedding, May 2002. This is the second vintage from this special “Wedding Wine” vineyard of 200 vines. Luscious deep violet color, boysenberry and cherry flavors with smooth tannins and a rich mouth feel. All the great qualities of a great marriage…love, tenderness and devotion! We love Petite Sirah! Our Petite Sirah Wedding Wine is superb. Let’s celebrate Ryan & Emily’s 7-year anniversary next month!
2005 Rosato-Sangiovese
Ripe strawberries, tart cherries, dried raspberries, tomato, orange peel, toasted walnuts, damp earth. Leather. Dry, medium tartness, very light tannins, moderate alcohol. Makes a great Sangria!!
2005 Vintage Port
Souzao & Touriga National Aromas of intense black cherry, subtle strawberry and boysenberry. Flavors of cocoa, black licorice, mint, menthol and pine. Dark ruby red color, rich balanced body, smooth tannins, chewy fruit flavors and integrated alcohol.
2006 Late Harvest Viognier
From the moment you pull the cork on this exquisite dessert wine you’ll see the golden honey color that tips you off that this is no ordinary dessert wine. Flavors of orange blossoms, honey suckle, white peaches, and ripe apricots. A dessert in a glass, but also can be served as an aperitif to start the party off right. Enjoy with cheese, salad, or dessert. No other dessert wine is its’ equal in complexity, sweetness, fruit character & subtle French Oak.

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© 2006 Ripken Vineyards & Winery, Inc. All Rights Reserved.

Website: http://www.gnekowwinery.com

The diversity of Merlot can lend itself to a wide array of matching options. Cabernet-like Merlots pair well with many of the same things that Cabernet Sauvignon would pair well with such as grilled and charred meats. Softer, fruitier Merlots share many of the same food pairing affinities with Pinot noir and go well with dishes like salmon, mushroom based dishes and greens like chard and radicchio.

A deep garnet red colored wine. It has a strong nose of dark fruits, dark cherries & blueberries. It has some nice toffee notes with cedar woods. Balanced wine with lots of generosity, smooth with silky tannins. The taste reveals more pleasant dark fruits ending with caramel and oaks. Enjoy the bold fruit forward merlot now or later.

Try it with roast chicken, veal, lamb, salmon and hard cheese.

With a suggested retail price of $39, what’s is the bottle is worthy of the price tag.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Recipes

CHATEAU MEROUX MERLOT and HERB MARINADE

INGREDIENTS
1 cup Extra Virgin olive oil
1/3 Cup Chateau Meroux Merlot
2 tbsp flat leaf parsley leaves, minced
2 tbsp fresh rosemary leaves, minced
1tbsp fresh oregano leaves
2 fresh bay leaves
1/2 tsp celery seed
1 medium red onion, thinly sliced
2 tsp freshly cracked black peppercorns
Let the marinade infuse overnight before using it.
When ready to use, place the marinade and the steaks in a Ziploc bag. Expel as much air from the bag as possible while sealing it, and then thoroughly massage the meat to evenly distribute the seasoning. Allow to marinate in the refrigerator for 2-3 hours.
When ready to grill, remove steak from marinade and wipe clean of most of the marinade solids.
Dipping sauce
In a saucepan heat the marinade to a simmer and cook until the volume is reduced by about 20%, approximately the amount of water based liquids in the pan. Once the water has cooked off, the onions will begin to cook.Sauté the onions until they gain some color then remove the sauce from the heat and allow it to cool.
Right before serving, add the juice of half a lemon and 2 tbsp of minced parsley leaves to help refresh the sauce.
This is a very simple marinade and dipping sauce for steak that not only enhances the flavor of the meat but also builds a flavor bridge to the Chateau Meroux Merlot that will be served with this dish.

Gnekow Family Winery (pronounced "nee-ko") was founded upon two essential principles; first – handcraft quality wines that represent exceptional values by applying Old and New World winemaking techniques to the grapes from our distinctive region and second – create wines that would be fun and exciting!

The state-of-the-art winery is located in Collegeville, California about an hour from the Napa Valley, in the rolling hills between San Francisco and Yosemite, not far from Mondavi-Woodbridge.

Retail Price:
$24.00

2009 Petite Sirah
Fig Tree Vineyard
St. Helena

The 2009 vintage was a great growing season and great for
Petite Sirah. An average year for seasonal temperatures and
dry through harvest, Ballentine was really able to dial in the
ripening on this vineyard. The loamy loose soil on our Fig
Tree Ranch allows for mid season ripening and small berries,
whose concentration is evidenced by the finished wine

They  press off the Petite Sirah at dryness and barrel age in French
oak for a period of 14 months. The wine is racked a little
more rigorously over its life to allow the tannins to mature
and body to develop with the additional exposure to air while
racking. It is then bottled on the younger side to keep that vibrant
fruit as bright as possible.

The Ballentine 2009 Petite Sirah has intense aromas of violets and
boysenberries. Blueberries, cherries, and plum all dance
across the palate while Sipping this wine. There are some
caramel and toffee notes from the well integrated oak that
nuance this wine and make it seem more like a fresh berry
pie.

Texturally very full the entry is rather silky smooth while
the weight builds as the wine slides across the roof of the
mouth finishing showing off its muscle. Flavors of
boysenberries linger on the palate for a long time while the
tannins are not shy on the finish with a bit of bittersweet
chocolate and coffee.

While great with food, try it will an all cheese dinner and you will be rewarded.

At about $24 retail, you’re going to like this one.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Varietal Composition:
100 Petite Sirah
Appellation:
St. Helena
Harvest Date:
10th_26th September 2009
Harvest Brix:
25.4°B
Barrel Aging:
14 months in French oak barrels;
25 of which was new French oak
Finished Alcohol:
15.1
pH:
3.72
Titratable acidity:
0.53
Total Production:
905 cases
2820 St. Helena Hwy N., St. Helena, CA 94574
Winery 707. 963.7919 Fax 707. 963.6090
Office 707.963.3493 Fax 707.963.5129

http://www.ballentinevineyards.com/

Vineyard Notes:
Planted on our Crystal Springs ranch located at the northeast
edge of the St. Helena appellation, this vineyard is shaded
from the early morning sun. The peak exposure is late in the
day when the sun hangs low over the Myacamas & the
ground has warmed up. Usually the last of our sites to ripen,
the rocky and loamy soil helps de-vigorate the vines and
improve the tannin structure of the grapes from this vineyard.
The Petite Sirah is located at the eastern most edge of this
vineyard and is dutifully guarded by two staunch old fig trees.

The Story
Betty’s grandfather, Libero Pocai arrived in California in 1884 at the age of 22. He left the small city of Lucca, Italy to make his fortune, with dreams of returning home. Before a small sum could be amassed, his father died, leaving him little reason to return to Italy. He fortunately met Maria Cristofani and soon they married. Maria was also the daughter of an Italian immigrant family. They planned to stay in San Francisco, while Libero found work in the wood and coal business. But Maria’s health suffered and the family doctor told Libero to get her to the country. On April 18th 1906, the catastrophic earthquake of San Francisco encouraged them to make their way to the upper end of Napa Valley, near Calistoga. Libero knew he was destined to plant a vineyard, make wine, and raise a family. He had the foresight or the unbelievable luck to purchase 60 acres of the best possible vineyard land in the Napa Valley. It was purchased from the T.H. Steele family. The early deed to the land recorded that payment was made in gold coins.

In many ways, the land was golden. The vineyard’s soil was identified as bale gravely loam. It was the timeless result of alluvial deposits having their origin in rhyolitic rocks. It was difficult backbreaking work to plant a vineyard in this rocky soil. The gravel constantly interfered with the farming implements. A team of horses tilled the vineyard. Luckily, the rewarding attribute of the soil is that it is well drained and outstandingly adapted to grape vines. Libero planted a variety of wine grapes: Zinfandel, Merlot, Charbono, Petite Sirah and Gamay. He acquired the 115th winery bond in the state. Today, there are over 5,600 bonded wineries in California.

Libero named his winery after his family, L. Pocai and Sons. The winery produced, at its peak, about 50,000 gallons. At the prestigious California State Fair, L.Pocai and Sons won a gold medal in 1951 for Claret, a gold medal in 1954 for Gamay and a bronze medal for Zinfandel in 1947. The state fair wine competition began in 1947 and ran until 1959. For its time, it was the only visible accolade a winery could hold.

Libero had two sons, Frank and Henry. The boys took immense pride in helping their father in the vineyard and in the winery. They had little leisure time, but they were far from underprivileged. Both boys had a bicycle at a time when most families would have made one do. In 1910, their parents bought them their first car, to celebrate an exceptionally good harvest. Ironically enough, the next year a hard frost wiped out their entire crop. Henry never married but Frank married Anna Cavagnaro and together they had two daughters, Betty and Marie. Betty Pocai grew up in Calistoga and graduated from Calistoga High School. She went to Armstrong College, for an accounting degree. Back in Napa Valley, she worked for more than a decade at the Charles Krug Winery. Her father, Frank, and Uncle Henry continued to produce wines, until they retired in 1963 and closed their winery doors. Sadly, it was also the year that Maria Pocai passed away at the age of 94. The vineyards continued to produce grapes, which were in strong demand and sold to a shortlist of emerging Napa Valley wineries. The historic Pocai Ranch is the backbone of our Merlot program and the reserve wines called “Bg”.

Van Ballentine grew up in St. Helena. His father, John Ballentine emigrated in 1910 from his small farming estate in Omagh, County Tyrone, Ireland to San Francisco. His family estate was called Deer Park and it left a lasting impression on him. He lived in San Francisco for a decade before he moved to Napa Valley. Van’s mother, Ellen Gerhardt, was born and educated in Santa Fe, New Mexico. She came to California in 1921 and lived in Yuba City and the San Francisco area. She came to St. Helena in 1924 where she married John J. Ballentine. They had two children, Van and Helen.

On September 5th 1922, during Prohibition, when it was an illegal act to produce and sell wine, John purchased 160 acres and an old stone winery. The winery was built in 1891, by Emil Leuenberger, who was married to the daughter of John Sutter. The winery was the original Sutter Home Winery and remained so until 1909, when they sold it to three Italian families for only $25.00 in gold. The new owners were never able to make a go of it and when Prohibition started in 1920, they totally neglected the property. With a twinkle in his Irishman’s eye, John saw the abandoned winery as his possible pot of gold. He felt that it was both an idyllic place to raise his family and his opportunity to resurrect the winery. All he needed to do was wait. Prohibition ended in 1933. John Ballentine was one of the first to apply for a winery bond and received number 3595. He named their estate Deer Park. Luckily the vineyards were still producing grapes and the first vintage of Ballentine wines was 1933.

Van was a young child, but he pitched in to help. Since he was the youngest in his family he often was chosen to clean out the wine tanks. As a small boy he could easily squeeze through the small manhole opening. He followed his father, quite literally in his footstep, planting vineyards, pruning vines and making wine. They produced Cabernet, Zinfandel, Claret, Riesling and Sauterne. By age 14, he came full circle and now he was driving his father to San Francisco and delivering Ballentine wines to quaint Italian restaurants and city nightclubs.

Van entered the Navy in 1945 and returned to Napa Valley after his tour of duty. He continued to work with his father, developing a deep love for wine making and working the land. John and Van shared the winemaking duties as well as the management of the vineyards.

1934 thru 1950 were reported to be the most difficult 16 years in the wine industry. In 1934 there were only sixty wineries in Napa Valley, mostly small operations like Ballentine’s Deer Park. In the next 16 years, wineries started up and folded. The 1940’s ended with four years of near drought conditions. Grape prices fluctuated wildly, fine bottles of wine were still priced under one dollar. Bulk wine was being sold for fifteen cents to thirty cents a gallon.

John Ballentine decided to retire as the winemaker in 1959 and Ballentine Winery at Deer Park closed its doors. In 1979, the winery was sold to David and Kinta Clark. Van owned another vineyard site, which was purchased in 1949, at the base of Howell Mountain on Crystal Springs Road. This site was originally planted to Zinfandel, Cabernet, Petite Sirah and Syrah. To date, Van has worked more than 60 vintages in Napa Valley. His family winery and vineyards have always been the core of his working life. He knows the vines as an architect knows his building. He also became a vineyard manager for Christian Brothers, managing all of their northern Napa properties from the late 50’s to the mid 60’s.

To date, Van has worked more than 60 vintages in Napa Valley.

Betty and Van met as children. Betty was in a piano recital at the Tucker Farm Center and she still remembers catching Van’s glances. They were both from Napa Valley, both winery kids. They attended different schools but they shared the same farming experience. They have been happily married for over 50 years. They have two sons, Frank and Bill, and four grandchildren.

Today, Ballentine owns 100 acres of vines spread among the Crystal Springs Vineyard at the base of Howell Mountain, Pocai Ranch between the Napa River and the Silverado Trail and the Home Vineyard at the winery. After selling their grapes for many years to wineries; Cabernet Sauvignon to Caymus, Cabernet Franc to Rombauer, Zinfandel to Rosenblum, Ravenswood and Mondavi, Van and Betty decided to revive the Ballentine brand that Van and his dad worked at for many years at Deer Park. They started by having their grapes custom crushed for a small production in 1992. In 1995, they built a winery, behind their 100-year-old farmhouse. They revived the original bonded winery number 3595 issued to his father, John Ballentine, in 1933 after prohibition ended. Ballentine Vineyards produces red wines, perfectly suited to the Northern Napa Valley climate and vineyards. Our production is less than 10,000 cases of Zinfandel, Syrah, Merlot and with a future release of Cabernet Sauvignon, Petite Sirah and Cabernet Fran

With almost a dozen dining choices on each ship, Crystal Cruises’ most popular daytime gathering spot, The Bistro, is expanding to evening hours.  Reflecting the space’s European-style sidewalk café ambiance, the complimentary menu will offer “small bites,” desserts, and “midnight” snacks, along with premium wines and flavored coffees.  The new nightly café debuts in April on Crystal Symphony and June on Crystal Serenity, shortly after the ships go all-inclusive.

The Bistro has long been a meeting place for cruisers due to its central location and quick, easy access to continental breakfast, fresh fruits, afternoon snacks, and wide selection of teas and coffee drinks, from morning to late afternoon.  Signature Guy Buffet china and Six-Star service remains at night, but gastronomic offerings greatly expand:

· 6-8 pm: Charcuterie of cured meats, prosciuttos, and pâtés, plus international cheeses paired with premium wines and champagne.

· 8-11 pm: Artisanal cheeses, with complementary accompaniments such as truffle honey and fig chutney, plus an assortment of fresh fruits and desserts, including a chocolate fountain and petit fours handmade by onboard pastry chefs, with fine wines, digestifs, and hot drinks.

· 11 pm-12 am: Late-night munchies such as mini-sandwiches, freshly-baked pizzas, quiche, tandoori chicken, and trendy beef “sliders.”

“In traditional Crystal luxury fashion, our evening Bistro brings aboard the elegance and international panache of a European café experience—a central place to meet, people-watch, and enjoy a glass of wine or espresso and a snack,” says Vice President Food and Beverage Operations Toni Neumeister.  “In addition, this expansion really enhances the culinary and social options for guests who spend a full day sightseeing and/or like to mix up their evening dining.”

Casual dining on deck is also offered most evenings with a new Chinese “Comfort Food” menu augmenting choices on Crystal Serenity.

Extraordinary culinary experiences are a hallmark of every Crystal vacation.  The ultra-luxury line’s extensive, innovative choices for gourmandizing include coveted cheese and wine cellars, overseen by on-board, certified cheese and wine sommeliers (Court of Master Sommeliers-certified); fresh, chef-like cocktails served by certified mixologists; gourmet dining options at every meal, whether in the Crystal Dining Room, at afternoon tea, or in Nobu Matsuhisa and Piero Selvaggio’s specialty restaurants; and, starting this spring, all-inclusive premium spirits, fine wines, and champagnes throughout the ship.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Until February 28, couples can receive $1,000 to $4,000 in “Book Now” Savings on 48 remaining 2012 worldwide itineraries, including 25 seven- to 15-day voyages visiting the Mediterranean from March through December.

For more information and Crystal reservations, contact a travel agent, call 888-799-4625, visit www.crystalcruises.com.

PEDRONCELLI
A Sonoma County Tradition Since 1927
Pedroncelli Winery 1220 Canyon Road Geyserville CA 95441 800-836-3894
service@pedroncelli.com www.pedroncelli.com

We first tasted this wine at the revered Frankie and Johnny’s steak house. It was a perfect steak wine and the best buy on the list for under $50. Delving into its background, we found that it was harvested in late September, the grapes were brought in with optimal ripeness and acidity. The fruit was crushed into stainless steel tanks where frequent pumping-over of the juice during fermentation allowed
the young wine a substantial increase in flavor. The color extracted from the skins turns the wine a very deep purple color.

The wine was aged for sixteen months in American and French oak barrels, one third new oak balanced with seasoned barrels. We blend in 4% Zinfandel to give
a well-rounded fruit profile.

It was opaque purple in the glass. The wine is rich with ripe blackberry,
black pepper and chocolate aromas. It contains very deep and complex
flavors with a lasting finish braced by smooth tannins. It has the
structure to age well over many years, but if you drink it now,  open and decant about 1 hour or more if desired.

At about $17, suggested retail price, it can’t be beat and rates A Major on Wine On Line.

Copyright 2012 By Punchin International. All Rights Reserved.

Disclosure

Technical Information:
Appellation: Dry Creek Valley
Barrel Aging: 16 months in American and French oak
Alcohol: 13.8% pH: 3.60 Total acidity: .630g/100ml
2008
Petite Sirah
Family Vineyards
Dry Creek Valley
Sonoma County

Family Vineyard Sources
This richly flavored grape, long known for its intense characteristics, has
been grown side by side with Zinfandel in Dry Creek Valley for over
100 years. Petite Sirah has been planted on our vineyard since the early
1900s and used in our Zinfandel production as an important part of the
blend. The “Family Vineyard” connection is with Carol Bushnell who is
John and Jim Pedroncelli’s niece; her vineyard has been a source of fruit
since the 1940s. John blended this wine with half the fruit from estate
vineyards and half from the Bushnell vineyard.
Winemaking