Banfi Presents the Best of Italy at Solare

Banfi, Italian Wine, Best of Italy, Solare, Italian culture, Italian heritage, Italian american, Italian news, Italian traditions

Solare Ristorante owner Randy Smerik, Banfi representatives Luciano Castiello and Diane Nares and wine columnist Frank Mangio, share a special personal greeting to Mangio from Banfi’s founder John Mariani and CEO Cristina Mariani.

 

When I learned that the legendary Castello Banfi of Montalcino was making a presentation in San Diego and had chosen San Diego’s Solare Ristorante Italiano for a select dinner to pair its lineup of magnificent wines, I circled the date in day-glow red.

 

I have come to be a huge admirer of this leading Italian wine and its family of stylish varietals, led by the world acclaim given to the Mariani family for its guidance in developing  Brunello into an elite place in the world of wine. Brunello, a clone of the popular Sangiovese grape from Tuscany, evolves into Brunello only in Montalcino and only after painstaking maturation of some 5 years before being released for public consumption.  

  Banfi Brunello, one of the world’s leading wines, from the Montalcino area of Tuscany, Italy. 

  Banfi Brunello, one of the world’s leading wines, from the Montalcino area of Tuscany, Italy. 

 

More than 220 estates in Montalcino produce Brunello, with about 25% going to the U.S.market.  The current vintage is 2009, with the 2010 due to be released later this Spring.  By far the largest producer is Castello Banfi, with research, energy and investment to bring Brunello to this pinnacle.

 

At the Banfi event in San Diego, Solare’s owner and one of the biggest boosters of Italian style wines, Randy Smerik, presented Banfi’s Ambassador of Wine, Luciano Castiello.  The full house of guest diners were riveted to a colorful, passionate profile of the six wines brought in for the occasion by Banfi Regional Manager Diane Nares.  On the 2009 Brunello, Castiello said “it’s an intense ruby red color, with aromas of violet and vanilla, with hints of licorice.  A velvety palate has  cherry flavors and traces of spice.  The wine is well structured with supple tannins, superb concentration and good acidity.  This is a classic Brunello.”

 

Solare’s Executive Chef, Accursio Lota from Sicily, positioned the Brunello to pair with his slow roasted duck breast with winter vegetables and plum polenta.  

 

Brunello, athough the star of the show, was not the only bottle to talk about.

Others to try included:  Banfi Piemonte Principessa Gavia, a white wine favorite; Luna Mater Frascati, a bright yellow tinted wine; Sartori di Verona Regolo with 100% Corvina grape from Veneto; Banfi SummuS, a “Super Tuscan” blend of Cabernet, Syrah and Sangiovese; and Banfi FloruS Late Harvest Moscadello, considered the oldest wine style in Montalcino, a dessert wine with a subtly sweet flavor and a nuance of almond and honey.

 

Banfi is dedicated to the finer wine world.  See more at castellobanfi.com.

 

Wine Bytes

  • A Crabfest  is planned at Meritage Wine Market in Encinitas, Sat.Feb. 28 at 1pm.  $75. pp includes all food and 4 wine tastings. RSVP at sales@meritagewinemarket.com.
  • A pruning workshop begins Sat. Feb.28th at 9am at the Hatfield Creek Winery and Vineyard in Ramona. Cost s $10. ea.  Limted to 8 each occasion.  Call for details at 760-787-1102.
  • Perfect Pairings in Carlsbad has a Zaca Mesa Winery Dinner Tues. March 3 at 6:30pm.  5 courses for $75.  This is a leading winery in the Santa Ynez Valley.  Call for an RSVP at 760-453-7974.
  • Harry’s Bar and Restaurant, across from UTC in La Jolla will present John Priest of Etude Winery to join in a wine and food prepared dinner Wed. March 4 at 6pm.  Cost is $85. for a 5 course meal and 5 wine pairings.  Call 858-373-1252.

 

 

Frank Mangio is a renowned wine connoisseur certified by Wine Spectator.  He is one of the leading wine commentators on the web.  View and link up with his columns at tasteofwinetv.com.  Reach him at mangiompc@aol.com and follow him on Facebook.

Receive More Stories Like This In Your Inbox

SPONSORED

Recommended

Superstar chef Massimo Bottura: knowing the past to shape the future of Italian cuisine

A slice of cod placed on julienne-sliced vegetables, served in a squid ink broth and topped with a sprinkling of powdered seaweed and sea urchins...

Impress the guests: timballo di riso con melanzane

Aompany coming? Impress your guests with a spectacular timballo di riso, a Sicilian dish named after the mold in which it is typically made. The...

A slice of Tuscany: schiacciata con l’uva

If there is one reason to be be excited that summer is ending, it's the appearance of freshly baked schiacciata con l'uva in the windows of local...

Who cares if they’re ugly, they’re delicious! I Brutti ma Buoni

The word biscotti in Italy refers to what Americans know as “cookies.” Many Italo-Americans use the word biscotti when they refer to a specific type...

A taste of summer: pomodori arrostiti

Finally the summer heat has yielded a delicious crop of tomatoes – plump heirloom, sweet cherry, meaty San Marzano. I wait patiently all season for...

Weekly in Italian

Recent Issues