I have attended a number of wine tasting webinars this past year or so and I understand that under the circumstances this was the only way it could be done. But I still prefer “live events,” so I was very happy when Michael Romano and Lars Leicht of Romano Brands invited me to taste their wine at Ribalta Restaurant. I have know both Michael and Lars for a number of years and was looking forward to seeing them and tasting the wines.
The Wines 
Baci al Sole Rosé Veneto IGT made from 40% Corvina, 40% Merlot and 20% Corvinone. After a gentle pressing, there is brief skin contact with the juice followed by temperature controlled fermentation, then by a brief passage in stainless steel. The wine has hints of honeydew melon, red berries and cherries. It is very light pink in color and it is one of the best Rosé wines I have tasted in a long time. It reminds me of some of the rosé wines I had when I was in Provence.
Vermentino di Sardegna DOC 2019 “Tuvaoes” Cherchi made from 100% Vermentino di Sardegna from 117 hectares of vineyards planted with the Vermentino grapes at 200 meters. The grapes for this wine are a selection from the vineyards of Usini. The winery is in the northwest corner of Sardegna. The soil is limestone-clay. Pruning system is guyot. Harvest takes place the second week of September. There is a careful selection of grapes in the vineyard. The grapes are destemmed and crushed followed by a soft pressing. The must ferments in steel tanks at a controlled temperature. The wine has hints of citrus, white fruit, grass, and tomato leaf with floral and mineral notes.
Michael Romano with a glass of Baci di Sole and the pala Pizza Margherita
Vino Bianco “Acini Perduti” Az. Agricola Tappero Merlo made from 70 % Malvasia Moscata and 30% Erbaluce. The soil is strongly acidic of morenic origin and composed of 80% sand, 15% silt and 5% clay. The cultivation practices are organic and natural. There are 4,500 plants per hectare and the training system in guyot. The vineyards are at 970 ft. Manual harvest takes place at the end of September. Fermentation takes place with indigenous yeast in a 500 liter tonneau. The aging is on the lees always in tonneau for about 12 months with weekly battonage. At the end of maturation, it passes to a non invasive clarification and filtration with the utmost respect for the integrity of the wine. The wine remains in the bottle 4/6 months before release. The wine is delicately aromatic with hints of citrus fruit, pears and apples and notes of sage, lemon grass, slightly spiced with good minerality. A very interesting and impressive wine.
They also make 100% Erbaluce which was how I first discovered this producer.
Note: Domenico Tappero, a student of history and terroir, read 17th century accounts of grapes that disappeared from his native Canavese in Piedmont. One of these “lost” grapes was the Malvasia Moscata. It is mentioned in a 1660 essay, “The Excellence and Diversity” of the wines that are made in the Mountains of Turin by G. B. Croce. The Malvasia Moscata grape in the past was blended with Erbaluce to make a popular blend. While Erbaluce remained popular Malvasia Moscata was forgotten over the years until once again blended with Erbaluce by Tappero Merlo. “Acini Perduti” means Lost Berries
Erbaluce di Caluso DOCG “Cuvée Des Paladins” Brut Sparkling 2013. This sparkling wine is made from 100% Erbaluce with refermentation in the bottle (Classic Method). The wine is aged for 60 months on the lees. Soil is strongly acidic of morainic origin composed of 80% sand, 15% silt and 5% clay. The vineyards are at 970/100ft. Harvest is in early September. Fermentation of the must is partly In steel and partly in very old barrels. The base wine is ready to become a sparkling wine in the spring following the harvest. The pied-de cuve (process using wild yeast from the vineyard to ferment the wines) is prepared which starts the second fermentation in the bottle in a temperature controlled environment. After a slow passage over the pupitres (wooden frames for traditional riddling), the sparkling wine is ready for disgorgment which usually takes place in the spring. The wine rests for a few months and then is ready for release. The wine has hints of brioche, dried fruit, honey, and hazelnuts with citrus notes and complex minerality. This is the first time I tasted a sparkling wine made from Erbaluce di Caluso and I really liked it.
Note:The name of the wines comes from the 12 loyal knights of Charles the Great, who on Christmas Day in the year 800 was crowned by Pope Leo III “Emperor of the Romans” and the Holy Roman Empire was established. There is a legend that during this time Erbaluce might have come from the Rhone Valley into Canavese or vice versa thanks to the agrarian reforms of Charles the Great.
Chianti Colli Senesi 2017 “San Nicola” Az Agricola Campochiarenti, San Gimignano, Tuscany, made from 85 % Savgiovese and 15% Canaiolo, Colorino, Foglia Tonda and Mammolo. The exposure is south, south west along a hill at 180/230 meters. The soil is composed of silt and sand with a little clay. Harvest is by hand. Fermentation is in glazed cement basins of 90hl at a controlled temperature with pumping over and delestage. Maceration lasts for 12/15 days in order to obtain the highest extraction of color from the skins. The wine is naturally clarified , without adding any chemical products. Aging is in 20hl oak barrels for at least 9 months. The wine is bottled and stored in the cellar until release. The wine has hints of red berries, spice, tobacco and a touch of jam with a long finish and a very pleasing aftertaste. This wine will age.
This wine reminds me of the old style Chianti, with all the local grapes and traditional fermentation and aging which I loved, but few producers make any more.
Pala Pizza Margherita with mozzarella, basil and whole tomatoes.
One of Ribalta’s specialties is the Pizza a Pala, pizza on a paddle, baked in an electric oven, which has aA light and extra crispy crust. It’s large enough for a family to share. My favorite at Ribalta is the Margherita, but there are several other varieties as well.
Fried Burrata-At first I thought this was an arancini or rice ball, but Roberto told us it was a large burrata cheese, rolled in a batter and deep fried. When we cut into the crusty exterior, small balls of mozzarella in cream tumbled out.
Arancini – Roberto’s rice balls (top left) are filled with fresh mozzarella and Italian roast pork.
Meatballs– Traditional Italian beef meatballs. Roberto said this is mother’s recipe and they were very good with a firm texture and very meaty.
Cantina Federiciane Montelone di Napoli Gragnano DOC Sorrento Peninsula 2019,
Margherita – Tomato sauce, fresh mozzarella, grana, basil and extra virgin olive oil.
Summer Pizza– Mozzarella prosciutto, whole tomatoes, basil and extra virgin olive oil
Pizza zucchini
Tiramisu
Caprese – Moist flourless chocolate cake with ice cream
Nutella
The “Keste Mobile” now delivers all over
Appetizer — We started with some small appetizers including taramasalata with pita bread and breadsticks.
With the appetizer we had Champagne Mangin Et Fils Brut Natural made from 100% Pinot Meunier from vineyards in Leuvrigny and Moussy with limestone, clay and marl soil. During the harvest the grapes are quickly brought to the press room. After the first fermentation the wines are bottled and stored in the cellars so the second fermentation occurs. The wine is aged in the cellars for several years before being riddled by hand and disgorged. There is no dosage. They remain in the cellar for a few more months before release. It has intense effervescence and hints of quince, grapefruit, dried flowers, hazelnuts and a touch of honey.
Xiao Cong Ban Doufu (scallion & tofu salad), from Shandong Province — A cool and refreshing salad with fresh tofu marinated with scallions, soy sauce and sesame oil.
Liang Ban Lian-ou (lotus root salad), from Northwestern China. Fried tofu with lotus root, red onions and edamame. Roger said that this is typically made with red chili peppers but he substituted red onions.
Dan Dan Mian (dan-dan noodles), street food from Sichuan Province. Fresh wheat noodles with ground pork, preserved vegetables, scallions and peanuts. I must have eaten 3 helpings of this.
Brittan Vineyards Sparkling Wine 2017 Brut Method Champenoise Willamette Valley, Oregon, made from 55% Pinot Noir and 45% Chardonnay. The soil is a mixture of glacial deposits and volcanic material with a predominant presence of broken basalt. This is a full-bodied sparkling wine with hints of citrus fruit, lemon, white flowers and baking spice.
You Mian Jin Sai Rou (fried gluten puff stuffed with minced pork), from Shanghai. This was a sort of meat filled dumpling in a brown sauce.
Qiezi Dun Tudou (eggplant braised with potato), from Northeastern China. The eggplant and potatoes came together beautifully with a garnish of green peas.
Xihongshi Chao Jidan (tomato & scrambled eggs). Roger said that this simple dish of scrambled eggs and tomatoes is probably made in every household in China. The sauce was slightly sweet. Michele promised to make this for me at home soon.
Dessert was Figs from the tree in the garden with creme fraiche.
The Fig Tree
Ice cream with chocolate covered orange rind was the final touch.
We spent the day with friends in New Jersey, enjoying the great weather in the beautiful garden.
Champagne Brut Grand Cru Millésime Brut 2005 Egly-Ouriet made from 80% Pinot Noir and 20% Chardonnay
The menu was eclectic. With the Champagne we had Michele’s
Marinara
A Margarita topped with prosciutto, arugula, and flakes of Parmigano-Reggiano was next.
A second Margarita with sausages
Our final pizza was topped with mozzarella, sausages and peppers.
A big bowl of sauteed broccoli rabe with garlic and anchovies accompanied our main course.
With the Barolo we had roasted sweet and hot pork sausages and chicken sausages with peppers, onions and potatoes.
For dessert, Michele made a mixed berry crisp which we ate with vanilla ice cream.
Salchetto “Nobile” 2018 made from 100% Prugnolo Gentile on 15 ha. Each plant makes one bottle. Manual harvest, sulfite free vinification with native yeasts takes place.
We were meeting a friend and arrived early so we had cocktails. Norma in Hell’s Kitchen has a full bar and is larger than the original Norma.
Caponata con crostini – a sweet and savory combination of eggplant, celery, green olives, capers, onions, and tomato, served with seasoned bread crostini.
Arancine Ragu – saffron rice ball with Bolognese meat sauce filling with green peas, served over tomato sauce.
Fritto Misto di Mare — made with shrimp, calamari and zucchini perfectly fried in a light coating is only available at the Hell’s Kitchen location.
Seafood Couscous — This is a specialty of Chef Toto’. He imports a special type of semolina flour, from which he makes his own couscous by hand. The seafood, including shrimp, calamari, fish and mussels, cooks in a rich broth flavored with a hint of sweet spices. This is a fantastic dish perfect for anyone who enjoys seafood and we scooped up every last bit. It is new on the menu at the Hell’s Kitchen location.
We also shared the Cabbucci Porchetta — a round of flatbread filled with roasted porchetta, arugula, provolone cheese, and spicy mayo. There are cabbucci with several different kinds of filling on the menu at both Norma’s.
Prosecco DOC Rose’ Brut Millesimato 2020 Consorzio Tutela Prosecco made from 85% Glera and 15% Pinot Noir from vines in the Veneto and Friuli Venezia Giulia regions. The soil here is mainly of alluvial origin rich in subsoil. Harvest is the end of August for the Glera and the end of September for the Pinot Noir. Whole white grapes (Glera) are put into the pneumatic press for soft pressing and the resulting must is put into temperature controlled tanks where it remains until it is used for the production of the sparkling wine. The red grapes (Pinot Noir), after pressing are put into thanks where a soft maceration for extraction of and tannins takes place at a controlled temperature. For the secondary fermentation the white must and a small amount of red wine are mixed. Selected yeasts are added and put into vessels where fermentation takes place at a controlled temperature. 
Cerasuolo d’ Abruzzo 2020 “Torre Zambra“ Colle Maggio Federico de Cerchio Family Estates made from 100% Montepulciano di Abruzzo from vineyards at 180 meters with a southern exposure. The training system is Abruzzo pergola. Harvest is the first 10 days of October. Clusters are hand picked and packed with dry ice. The bunches are soft crushed as for white wine making and the must is separated from the skins after 8 hours for a cherry pink hue. There is 14 day fermentation at a controlled temperature. The wine spends two months in stainless steel vats on the lees and two months in bottle. The wine has hints of red fruit, cherry, plums and a hint of red currants and a touch of white pepper. The name cerasuolo comes from the dialect word cerasa, which means cherry.
Charles Scicolone on Wine