Fleming's Steak House and Wine Bar 46 Diamond Toscana 2009 Pairs Well With Most Any Dish

Recently we had the opportunity to visit Fleming's Prime Steakhouse and Wine Bar. We were there to try the ‘small plate” fare and pair that with their featured wine, Forty-Six Diamonds Toscana 2009.

This wine is from Il Borro Winery in Italy. The Forty-Six Diamonds Toscana 2009 is collaboration between Fleming’s Wine Director, Ferragamo and Winemaker Nicolò D’Afflitto and is available in each of Fleming’s 64 restaurants across the country.

“This is a wine with solid structure crafted on noble tannins and complemented by spices and a core of sweet red and blue forest fruits,” says D’Afflittoto. The 46 Diamond concept is unique to the Fleming's restaurants and is a featured annual wine for Diner’s who would like to try a wine uniquely featured for the Fleming’s dining culture.

The wine had bright red cherry notes from the Sangiovese but held good structure and tannins with the blend of Merlot, Cabernet, and Syrah. This wine was truly one that could pair well with a myriad of dishes. We started meal while savoring the Forty-Six Diamonds while waiting for our first course.

Filet On top of Creamy porcini risotto, a bite of chili oil

As we were sipping our wine, Chef Travis Herbert came out to make sure that we were off to a good start. And indeed, we were ready to begin. His first course was a mouth watering combination of tender pieces of filet on top of creamy porcini risotto, garnished with a bite of chili oil.

This dish was a winning combination. The earthy flavors of the food paired extremely well with the medium tannins of the wine and the robust red fruit on the palate.

Ahi Tuna with Black Pepper Crust

Our next small plate was a nice treat from the Sea. Ahi Tuna with Black Pepper Crust. The black pepper crust was the touch that brought the pairing to life. The heat of the pepper met well with the acidity in the wine.

Chef Travis was not finished yet and brought out a Beef Carpaccio with Peppery Arugula salad. Once again this light dish was complimented by the lovely nose and favors of the featured wine.

Beef Carpaccio with Peppery Arugula salad

After three courses, we were getting satiated but there is always time to have a little dessert. We did not have to look very far to find an old favorite a New York Style Cheese Cake with White Chocolate Twirls. This decadent classic was dense, and yet had a fluffy quality that melted in our mouths. Each bite was not too sweet and could satisfy the craving of any dessert aficionado.

It had been a while since we dined at Fleming's and were pleased to see that Fleming's is staying with the contemporary trends in food. Offering “small Plates” is indeed a big hit at this family friendly restaurant.

Jackie Evan and Chef Travis Herbert

Although Fleming's offers upscale dining, it also provides patrons with options to keep their meal a bit lighter, or be able to share several plates together with friends.

We were pleasantly surprised at the consistent quality throughout the meal. Operating Partner Jackie Evan and Chef Partner Travis Herbert are continuing to make sure Fleming's is a forerunner for keeping fine dining alive and well in Summerlin.

Zaca Mesa Winery Pairs Food-friendly Wines With Ethnic Variations On Thanksgiving Classics

Wines at a Global Table

We have visited Zaca Mesa on many occasions over the years. The drive along Foxen Canyon Road is breathtaking and features many outstanding wineries along the way. However , Zaza Mesa was the first Central Coast winery to appear in Wine Spectator’s Top 10 back in 1995. A year later, their Syrah was served by President Clinton to French President Jacque Chirac at a White House State Dinner. To show that we are not leaning one direction, our wines were also served at President Reagan’s 80th birthday party at the Beverly Hilton.

We are coming up close to the Holiday Season and home cooks across the U.S. are bringing fresh ideas to the table this Thanksgiving with dishes inspired by flavors they’ve tasted around the globe. Despite its being a quintessential American holiday, Thanksgiving provides the wonderful foundations of turkey, stuffing, cranberries and pumpkin pie on which to riff with multi-ethnic variations.

But when it comes to pairing wines with a spiced-up Thanksgiving meal, it can be tricky to navigate which will best complement – not compete with – each dish’s complex flavors. Known for their dogged commitment to producing food-friendly wines, the team at Zaca Mesa Winery in California’s Santa Ynez Valley has a match for even the wildest of international Thanksgiving dish interpretations.

From Japan: Miso-Rubbed Turkey, paired with 2009 Zaca Mesa Viognier

For a deliciously moist and flavorful miso-rubbed turkey, the 2009 Zaca Mesa Viognier is a natural pairing. On the nose, aromas of honeysuckle and white peach hint at sweetness, but the wine is fundamentally dry on the palate with notes of ripe apricot, lemon-lime, melon and lychee. This wine is sturdy enough to stand up to such a rich centerpiece, yet light on its feet with floral and exotic fruit notes.

From Italy: Roast Turkey with Black Truffle Butter, paired with Zaca Mesa’s 2007 Mesa Reserve Syrah

If you’re going over the top with a luxurious black truffle butter-rubbed turkey, why not go over the top with a luxurious Syrah to match? This commanding wine shows aromas of ripe blackberries, espresso, pipe smoke and sage spice with a very long finish. As an added bonus, this wine just looks gorgeous on the table, robed in rich ruby.

From Latin America: Polenta and Chorizo Stuffing, paired with the 2008 Zaca Mesa Syrah

The key to pairing wine with Latino flavors and textures is smokiness, and the 2008 Syrah has that in spades. Rich black fruit, cassis, tobacco, mocha, and sage come across on the bouquet, and the silky finish lingers from the ripe tannins and smoky oak. This is a full-bodied wine for a flavor-forward dish.

From the Middle East: Jeweled Rice with Dried Fruit, paired with the 2007 Z Cuvée

Opulent aromas of cherry and blackberry pie filling, cassis, red currant, and anise spice fill each glass of Z Cuvée and beautifully reflect the nuanced Middle Eastern flavors of dried apricots and cranberries. Served at room temperature, this wine’s full fruit bouquet is cut with a touch of minerality that complements rich pistachios and raisins…and begs for another sip.

From India: Cranberry, Quince, and Pearl Onion Chutney, paired with Zaca Mesa’s 2008 Z Blanc

Chutneys and compotes can make wine pairing exceedingly difficult, but the ripe aromas and flavors of honeysuckle, currants, and quince in the 2008 Z Blanc white Rhône blend meet the tartness of this chutney with ample weight. With a full-bodied texture and loads of pure floral notes, the Z Blanc can either be opened for this Thanksgiving or cellared for next – it’s that precocious.

From Mexico: Pumpkin Flan with Spiced Pumpkin Seeds paired with 2007 Zaca Mesa Roussanne

Despite the fact that this flan is technically sweet and the 2008 Roussanne is technically dry, the heft of pumpkin and spices of cayenne and nutmeg make an unexpectedly good match with the Roussanne’s caramel apple and toasted nut notes. This wine is just a sucker for rich, fragrant foods (see truffle-rubbed turkey above) and heightens the satisfaction that each bite brings.

Zaca Mesa Winery, located in the Santa Ynez Valley of Santa Barbara County, California, is dedicated to estate grown and bottled Rhône varietal wines. They hand craft their wines with integrity using traditional methods from grapes sustainably grown in their vineyard. Since 1973, they have farmed and nurtured their vineyard to produce wines that are true to the unique spirit of their land. For more information about Zaca Mesa Winery call (805) 688-9339, fax (805) 688-8796, or visit www.zacamesa.com. Zaca Mesa Winery is located at 6905 Foxen Canyon Rd., Los Olivos, CA 93441.

Wine Enthusiast Annouces The 2011 Wine Star Award Winners

Over the years, Wine Enthusiast Magazine has honored individuals from every corner of the globe, representing varied mindsets, ethnicities, origins and generations during their Wine Star Awards ceremony. The honorees live and breathe the culture of wine, and their passion is what drives the positive growth of our industry.
This year they are proud to present to you their 2011 Wine Star Award Winners.

The people and companies named below will be honored at the Wine Star Awards Dinner on Monday, January 30th in New York City. Today, raise a glass to these award winners—the excellence of what you’ll be drinking is due to their creativity, drive and courage.

The dinner will also pay tribute to the legendary Jess Stonestreet Jackson, who was the recipient of 2000's Man of the Year and 2007's Lifetime Achievement Wine Star Awards.

Lifetime Achievement

David S. Taub, Palm Bay International

For more than five decades, the C.E.O. of Palm Bay International has been at the forefront of both distributor and importer industries and has had an enormous impact on the proliferation of wine consumption in America. The company's portfolio exceeds five million cases annually, represents over 40 producers from ten countries around the world and includes both volume brands like Cavit, and luxury brands like Planeta in Sicily, Bertani in Verona and Columbo in the Rhône as well as diverse wines from hotspots like Argentina, Chile and beyond.

American Man of the Year

Chris Indelicato, DFV Wines

Chris Indelicato is the president and CEO of DFV Wines, producer of Bota Box [the 3 liter bag-in-a-box], Gnarly Head, Clay Station, 337 and several others, not to mention the DFV wine brand itself. Last year, under Indelicato’s guidance, DVF further expanded by purchasing Black Stallion Winery, in Napa Valley. The latest data shows DFV Wines doubling this year in packaged shipments, fueled by astonishing growth in Bota Box and Gnarly Head. The winery now ranks seventh in U.S. wine shipments, and is fourth in exports.

International Man of the Year

Don St. Pierre, Jr., ASC Fine Wines, China

Born in Ontario, Canada, St. Pierre is the CEO of ASC Fine Wines, China’s largest importer and distributor of quality international wines. Shanghai-based ASC, founded by St. Pierre’s father in 1996, is expanding its stable of big-name labels from around the world, importing wines from 14 countries into one of the fastest-growing consumer wine markets.

American Winery of the Year

Wente Family Estates, Carolyn Wente, CEO

Livermore Valley’s Wente, founded in 1883, is America’s oldest continuously operated family-owned winery. Known for making quality wines at every price point, Wente was the first winery in the state to introduce Chardonnay. In 2011, Wente released Entwine, the first line of Food Network wines.

European Winery of the Year

Gérard Bertrand, Gérard Bertrand

Both landowner and partner of the best winegrowers in the South of France, Gérard Bertrand manages over 325 hectares of vineyards across varying Languedoc terroirs. He fully understands the movement toward expressive, well-balanced and elegant wines that remain accessible and affordable.

New World Winery of the Year

Viña San Pedro, Javier Bitar

The anchor of the Viña San Pedro Tarapacá Wine Group, San Pedro offers a wine for everyone. From its value-priced Gato Negro line to high-end bottlings like Cabo de Hornos, San Pedro, under the guidance of CEO Javier Bitar and head winemaker Marco Puyo, is one of Chile’s undisputed innovators.

Winemaker of the Year

Bob Cabral, Williams Selyem

With about 35 different bottlings each vintage, up to and including the dramatic, ageworthy vineyard-designated Pinot Noirs, Williams Selyems’s wines have excelled over the last few years. With Cabral, who’s been at the helm since 1998, the wines have risen above a quality level that was already impressive.

Wine Region of the Year

Prosecco

Prosecco demonstrates that some categories do flourish despite hard times. This perky, no-fuss Italian bubbly has reached such popularity that production is predicted to outpace Champagne. Producers have reprioritized their vineyard sites and quality standards to pave the road for a new era.

Importer of the Year

Mionetto USA, Enore Ceola

Mionetto USA is a growing force in Italian wine. It bridges the gap between value and volume, thanks to meticulous brand selection, broad distribution and shrewd marketing. Its portfolio includes powerhouses such as Cantina di Soave, as well as an eclectic repertoire of boutique brands.

Retailer of the Year

Stew Leonard's Wines, Stew Leonard, Jr., CEO

With nine locations across New York, New Jersey and Connecticut, and aspirations of many more to come, Stew Leonard’s offers a wide selection of wines, beers and spirits at superb values. Staff wine education is a priority, and it shows: In just over a decade, Stew’s wine shops have grown to boast annual sales of $100 million.

Restaurateur of the Year

Michael Mina, Mina Group LLC

Cairo-born Michael Mina’s portfolio of eateries in eight states includes Bourbon Steak, RN74, Michael Mina and Seablue. Two of Chef Mina’s restaurants have earned Michelin stars and one earned Wine Enthusiast’s Best 100 Wine Restaurants of 2011 award. He is the author of Michael Mina: The Cookbook.

Generations of Innovation

Georg & Maximilian Riedel, Riedel Glass Company

They may not produce a single bottle of wine, but the Riedel family has made an enormous, essential contribution to the promotion of wine appreciation on a global, historic scale. Their fine glassware and decanters, through scientific design and exquisite aesthetics, are specifically designed to enhance the experience of wine, from eye to nose to palate.

The Riedel family traces its origins to the 17th century. Johann Christoph Riedel, born in 1678, traveled all over 17th century Europe, trading glass. The family has expanded on this expertise into manufacturing and has maintained its control, unbroken, to this day—with the 10th and 11th generations.

Georg Josef Riedel joined the company in 1973 and truly took it global, opening company-owned subsidiaries in the USA and four other countries, while also acquiring Nachtmann and Spiegelau.

Georg passed that passion and creativity onto his son, Maximilian, who became active in the company in 1997. Maximilian has served as CEO of Riedel Crystal since 2004, and is the creator of the wildly successful “O” line of stemless glasses and two innovative decanter designs.
The Riedels, father and son, will accept their award at a gala awards dinner in New York City in January, 2102.

Distiller of the Year

The Glenmorangie Company, Dr. Bill Lumsden

The innovation shown by this maker of single-malt Highland Scotches is impressive, ranging from polished classics and elegant cask-finished whiskies to its 2011 release of the luxurious Glenmorangie Pride 1981 bottling. Founded in 1843, this brand is now under the stewardship of Louis Vuitton Moët-Hennessy.

Mixologist of the Year

Charlotte Voisey

Currently the company mixologist with William Grant & Sons USA, Charlotte Voisey has run bars in Barcelona, Buenos Aires and London. She manages the cocktail programs at venues such as the Mandarin Oriental, Las Vegas; Cienfuegos and the Gramercy Park Hotel in Manhattan.

Wine Star Awards Dinner

The New York Public Library, The Celeste Bartos Forum
Monday, January 30th 2012
Fifth Avenue at 41st Street, New York City
Master of Ceremonies: Adam Strum
Black Tie
Reception: 6:00 - 7:30 pm
Dinner & Awards: 7:30 - 11:00 pm
$1,000 per person • Table of 10 - $9,000

Table of 12 available. Please inquire.
Wine Enthusiast Companies donates the net proceeds from this event to benefit research in the wine and spirits industry with The Wine Market Council, a non-profit organization.

Space is very limited
For information on how to attend the Wine Star Awards dinner contact Joyce White at jwhite@wineenthusiast.net or by phone at 914.345.9463 x5126.

The Get Fresh Bakehouse of Fairfield NJ is Chosen Gluten-Free Chocolate Chip Cookie by Oprah.com

The Get Fresh Bakehouse of Fairfield, NJ Chosen Best Gluten-Free Chocolate Chip Cookie by Oprah.com

When Jeff Robbins first learned his youngest daughter had Celiac disease, an autoimmune disorder of the small intestine caused by a reaction to gluten, the longtime consumer market researcher aggressively began reading up on her condition and testing the available products for a gluten-free diet. To his dismay, he quickly discovered that most of the gluten-free food options on the market were lacking in both taste and quality.

Refusing to simply give up and accept the lack-luster choices available, Robbins got down to business and put together an all-star team. He approached his longtime friend Peter Mykrantz, whose 10 years experience in the hospitality business and 20 years owning and operating wholesale and distribution businesses, complimented his own expertise.

With the addition of Bill Doyle, production manager and Culinary Institute of America graduate with 30 years of food service and production experience, Get Fresh Bakehouse was formed. In January 2011, the ovens of Get Fresh were fired up for the first time, producing cookies in flavors like Butterscotch Walnut, Oatmeal Plus and most notably, Oprah.com’s 2011 winner of Best Chocolate Chip gluten-free chocolate chip cookie. According to Oprah.com, “The classic chocolate chip – huge hunks of chocolate laced through buttery, sweet dough – was a runaway winner.”

Says Get Fresh founder Robbins, “The goal was not to bake good gluten-free products, the goal was to bake good products in general. If someone can't tell the difference between our chocolate chip cookie and a regular wheat-based chocolate chip cookie, we know we're meeting that goal.”
Due to an increasing number of people being diagnosed with Celiac disease and gluten intolerance, as well as a recent consumer trend of following a gluten-free diet for other health-related causes, the gluten-free market has exploded. It’s now one of the fastest growing segments of the food market. The sheer numbers speak for themselves: Sales of gluten-free products surged 74 percent from 2004 to 2009 and are projected to grow up to 25 percent a year, according to the Nielsen Company. By 2012, the gluten-free market is expected to hit about $2.6 billion in sales.

"We just want to get our products into the hands of as many people who are eating gluten-free as possible," Robbins said. "Making people happy who might not have had a really high quality gluten-free cookie in the past is a good thing. It feels good to do this."
Currently, Get Fresh Bakehouse products are in 25 specialty grocers and cafes in New York and New Jersey, including Bloomingdale’s cafes in Short Hills, Soho & Wayne, and The MarketBasket in Franklin Lakes. Products are also available for purchase on their web site - getfreshbakehouse.com <http://getfreshbakehouse.com> . In addition to their delicious gluten-free cookies and brownies, Get Fresh Bakehouse is now producing a scrumptious line of cupcakes for Cupcakes by Carousel in Ridgewood and Englewood. Like their cookie product line, these delectable baked goods have customers wondering how they could possibly be gluten-free. And that is after all, the goal of Get Fresh Bakehouse.

Get Fresh Bakehouse, founded in 2010, is committed to baking gluten-free products that taste delicious. Based in Fairfield, New Jersey, Get Fresh Bakehouse was born out of a father’s desire to provide good tasting gluten-free items for his daughter, diagnosed with celiac disease. When he couldn’t find the products he was looking for, he began to research techniques of gluten-free baking and put together an all-star team. Three years later, Get Fresh Bakehouse ovens were fired up and began producing cookies in flavors like Butterscotch Walnut, Oatmeal Plus and Oprah.com’s pick of best gluten-free Chocolate Chip cookie (http://tiny.cc/oprahbestcookie<http://tiny.cc/oprahbestcookie> ). Get Fresh Bakehouse’s goal is to offer exceptional quality and taste to the gluten-free world. Follow Get Fresh Bakehouse on twitter @getfreshbakery and ‘like’ us on facebook: http://www.facebook.com/GetFreshBakery.

Food & Wine Magazine's All-Star Weekend Lets The Culinary Stars Shine Bright At The Aria Resort

Las Vegas is no stranger to Culinary Stars as many of the World’s Best Chefs have venues up and down the famed Las Vegas strip.

Food & Wine Magazine brought in even more of these Master Chefs and Top Chef Contestants to the beautiful ARIA Resort and Casino for the second annual All-Star Weekend hosted by Bravo’s own Top Chef Judge Gail Simmons and Food & Wine Magazine’s Anthony Giglio for a weekend that would make any “foodie” salivate with excitement .

To get this three day weekend started right , an” A” list of Renowned Chefs joined the all-star lineup from ARIA and Bellagio such as Jean-Georges Vongerichten, Masa Takayama, Shawn McClain and Julian Serrano and restaurateur Sirio Maccioni on the Red Carpet side by side with Bravo TV’s Top Chef alums Stephanie Izard, Hosea Rosenberg, Angelo Sosa and Sam Talbot.

Where else but Las Vegas could guests in attendance see this many of their culinary heroes all side by side. As the Red Carpet cooled off, Chefs and Guests alike headed to ARIA’s chic View Bar to get the party started.

Gail Simmons welcomed those in attendance with a Champagne toast. “We had an absolutely amazing weekend last year,” she said. “I’m so happy to be a part of the festivities again.”

With that, the party began with passed hors d’oeuvres from a world class line up of cuisine from ARIA’s own line up of All-Star Chefs including Julian Serrano’s Lobster-Pineapple Skewers, Sage’s Foie Gras Brulee and BARMASA’s Seafood Ceviche. This was just the beginning and the kick off night was gaining momentum. With an event like this, it could never end too soon. After sampling some mouthwatering dishes in the View Bar it was time for Dessert and a late night cocktail. UNION Restaurant & Lounge was the set for All-Star Nightcap.

Decadent desserts such as Frozen Coconut Bites and Chocolate Cremeux from Top Chef Just DessertsSeason One winner Yigit Pura were enjoyed as guests took advantage of the intimate setting to mingle with some of the best chefs into the early morning hours.

Looking ahead to the following day with two luncheons and the All-Star tasting, one could count on this weekend as a memorable culinary journey. The second day of this All-Star event offered up some tantalizing choices.

Chef Shawn McClain and Top Chef Season 4 Winner Stephanie Izard teamed up in the Kitchen and Anthony Giglio hosted “A New American Lunch” at Sage in ARIA or one could join Gail Simmons and Director of Wine, Jason Smith, for a “Luxe Lunch” at Tuscany Kitchen in Bellagio for a mid day culinary experience .

Sage in ARIA was our choice for lunch. The dark, richly designed venue delighted guests as they were welcomed by Chef Shawn McClain himself and refreshing Champagne cocktails at the reception. Having dined at Sage in the past, we took our seats with great anticipation of what we were going to experience.

: Stephanie’s Third Course of Seared Diver Scallops with Smoked Goat XO/Winter Squash/Shiitake Mushrooms

Chef Shawn McClain and Stephanie Izard alternated courses paired with wine or a cocktail to our palates delight. Stephanie’s Third Course of Seared Diver Scallops with Smoked Goat XO/Winter Squash/Shiitake Mushrooms was one of the best Scallops we have had in quite a while.

The last cocktail, Germain-Robin, Absinthe / California got everyone in the right mood for the All-Star tasting under the stars at ARIA’s luxurious pool. ARIA’s pool glistened in the moonlight as renowned chefs Julian Serrano, Masa Takayama, Michael Mina, Shawn McClain, Jean-Georges Vongerichten, Jean-Philippe Maury and Three Star Michelin Chef Pierre Gagnaire served mouthwatering delights from their world-class restaurants.

Bravo TV’s Top Chefalums Hosea Rosenberg, Sam Talbot, Stephanie Izard, Yigit Pura and Angelo Sosa also were eager to impress the guests as they stood shoulder to shoulder with The Masters.

: Hosea Rosenberg WINNER Top Chef Season 5

The always Gracious Host Gail Simmons was excited as she addressed the guests, “I can honestly say that I’m so excited to be back here in Las Vegas at the beautiful and luxurious ARIA & Bellagio Resorts.” “Eat, drink and live it up! “ Guest’s did just that as they strolled poolside being served by the All-Stars themselves.

Walking around the pool with cocktail or wine, guests had a variety of culinary experiences to enjoy.

Glazed Pork Belly from Shawn McClain’s Sage and Goat and Peanut Thai-style Stew that stood out as guests favorites served byTop Chef Season Four Winner Stephanie Izard.

Michael Mina offered his signature Shrimp & Grits Skewers and just a fork full away, Top Chef cheftestant Sam Talbot provided Fish Tacos with avocado and lime.

Of course our sweet tooth was satisfied by creations being served by Top Chef Just Desserts Season One winner Yigit Pura who was all smiles about his latest venture set to open in San Francisco in May 2012.

: Vincenzo Scarmiglia Executive Chef , Sirio Ristorante ARIA Resort

There were dishes for anyone’s palate including BARMASA, Sirio Ristorante and Jean Georges Steakhouse, which served Braised Short Ribs, Alaskan King Crab & Leek Salad and Truffle Cheese Fritters respectively.

ARIA’s Pool provided a relaxed atmosphere with its tropical vive and lush landscape. The Starlit sky, the decadent Food, and easy listening tracks by DJ R.O.B. provided an enjoyable experience for all that attended.

An event like this has to have a “period” at the end of”foodtastic”weekend. A Champagne & Caviar Brunch hosted by Food & Wine Magazine’s Anthony Giglio at Jasmine over looking Bellagio Fountains was not just a “period” at the end of the weekend, but an “exclamation point”.

An event like Food & Wine All-Star weekend is unique in so many ways. Bringing together an All-Star team of Chefs at intimate events allow guests the opportunity to speak with master chefs and try their signature dishes

The ARIA Resort provides many amenities anyone could wish for during their stay. Putting this all together in Las Vegas, with gracious and accessible hosts, makes Food & Wine All-Star Weekend a “destination “weekend that guests will return to year after year.

Guardia 33 Wines From Italy Make A Big Impression On An Execuitive Chef

Guardia 33 Wines Make A Big Impression

As a journalist it is always “fun” to experience a birth of a restaurant, resort, winery or a wine that is new to the region or even the country. Recently a new line of wines arrived in Las Vegas and all we can say is BRAVO!

Italy, of course is no newcomer to wine as their winemakeing skills and talents have been perfected from antiquity. Guardia 33 is a wonderful line of wines that has arrived in Las Vegas and making a big splash in this land of All-Star Chefs and Master Sommeliers.

The roots of Guardia 33 start in the quaint Village of Guardia Sanframondi in the region of Campania. Campania is located in southern Italy on the Peninsula with the Tyrrhenian Sea just to the west. It is also home to La Guardiense farming cooperative, formed by 33 associates in 1960, with a plan to help the local economy through combined efforts of research, development, production, shipping and marketing.

It is now over 50 years old and has grown to over 1000 members. The Cooperative’s focus is all indigenous grapes. They have exported these new wines to the United States with great fanfare and have impressed many.
All are DOC and labeled under the brand “Guardia 33”, meaning “guard 33”, named after the 33 original founders of the cooperative. The four white wines really stand out on a wine list as they are very interesting to say the least. All are members of the Greco family of grapes and now, with DNA testing, oenologists believe them to have been the parent of most of the white varietals in Italy.

We started with the lovely Guardia 33 white wines first with great anticipation. The Sannio DOC is aged in stainless steel. It has gently aromatic notes with balanced minerality and straw-colored in the glass. On the Palate hints of melon and citrus notes are prominent.'

Fiano, Sannio DOC is much more intense. On the nose there are light aromas of all -spice, green herbs, almonds and pine nuts. The palate confirms the nose with a creamy mouth feel and nice balanced acidity on the finish.

Fiano Apiano On the noise shows aromas of Almond, Pine nuts and citrus as well. All of these are confirmed on the palate with a nice long bright finish.

Falanghina, Guardiolo DOC, Is a nice refreshing wine. Just like the other wines previous to this one there are notes of herbs , green pepper and a slight nuttiness on the palate with very light citrus notes on the finish. The final white wine was a real treat and is one that only a few Americans have tried.

Coda di Volpe, Sannio DOC, “fox’s tail”. In the glass this very special wine was straw colored and the nose and palate exploded with white fruit and citrus notes and finished with light well balanced acidity.
Having enjoyed the white wines immensely it was time to “bump” it up, and that we surely did as we tried the first of the red wines. First off, we have to say that both were amazing and caught our attention right away.

Aglianico, Guardiolo DOC is aged stainless steel. Its name is thought to come from the Roman term “ellenico” (Hellenic) used for the Greeks, who brought it to Campania. For a red wine that was aged in stainless steel it was rather complex and reminded us of a Barolo in many ways. Old world signature earth notes come through on the nose and on the palate with lingering notes of smoke , cherry , raspberry and other red fruits that all combine with a long finish and smooth tannins.

Aglianico, Rosso Riserva, Guardiolo DOC was our final wine and well worth the wait. As a Riserva , the grapes are chosen from the best vineyards and aged for two years in small oak casks. The lovely blend of 80% Sangiovese/20 % Aglianico makes this wine unique and classic all in the same glass. The blend is not a common blend and using the Sangiovese gives this wine a lot of complexity.

To really experience a wine properly you need to pair it with food. Being that these wines come from a coastal region, what a better place to take these wines a out and put them to the test than with a restaurant who’s Chef knows how to prepare a variety of dishes using these unusual but tasty wines.

Executive Chef Tim Horrock , KOI Las Vegas

Executive Chef Tim Horrock now at the very famous KOI in the Planet Hollywood Resort was up to the challenge. The menu at Koi Las Vegas is inspired by traditional Japanese dishes enhanced with modern California accents and influences throughout Asia and around the globe. The culinary experience at Koi in Los Angeles, New York and Bangkok has been lauded in several national food and wine publications. There could not be a better Chef and restaurant than Koi to sample these wines with creative dishes.

Chef Tim was excited to get started. He explained that his philosophy has always been “to do as little as possible to the dish to bring out the best in the dish and the wine. These light bodied Red wines allow me to create a variety of choices”. With nice wines and anticipation of great creations we put ourselves in the very capable hands of Melody Pender and her staff.

The Fiano was paired first as Chef Tim joined us at table. The Hamachi fusion, soy yuzu, truffle essence paired nicely as we expected with flavors from the sea and land lending to a perfect marriage of food and wine.

The second dish of a Hot Hamachi roll, inside yellowtail tartare, top sliced yellow tail, jalapeno put the wine to its first test with some “heat”. It passed with Flying colors with the acidity in the wine balancing perfectly with the spice in the dish.

Seared Tuna, jalapeno and crisp garlic chips provided a chance to see these wines from the coast paired with a fish and did a perfect job bringing out the best in both.

The biggest test for these lovely wine wines was the Steamed Chilean sea bass, ginger, ichimi, shitake mushrooms. Once again,The Sea bass paired with shitake mushrooms allowed the wine take on its more mineral qualities for a delicious pairing.

It was now time to bring on a bigger wine and bigger dishes and the challenge to Chef Tim was not to overpower the dish or the wine.

He succeeded with the Aglianico in three perfect pairings. Salmon carpaccio with black truffle, citrus sauce, Seared tuna with truffle, and foie gras and Australian Wagyu filet served toban yaki style with asparagus and Japanese mushrooms.

All three dishes were food and wine pairing works of art and we experienced how the wine changed from dish to dish like a perfect symphony in tune.
The Guardia 33 is a wonderful line of wines that are unique and should easily find a home on many of the finest wine lists in the country.

Chef Tim Horrock put the wines to the test and did a wonderful job showing off their versatility. We will seek out these wines on the list when we dine as we have been fortunate to experience them first hand, enjoying their versatility and their ability to pair well with a variety of dishes.

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