Tag Archives: Super Tuscan

Not just great pizza at Corvina in Round Rock

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Above: oven-fired polenta with roast mushrooms and a dollop of goat cheese paired exceedingly well with Langhe Nebbiolo 2007 by Produttori del Barbaresco on a stormy night in Round Rock (Austin).

Pizzeria Corvina
3107 S I H 35
Round Rock TX 78664
512-310-2625

Mosaic Wine Group stopped by the newly opened Pizzeria Corvina in Round Rock (Austin) last night to find a packed house of happy happy diners (despite a tornado advisory for Travis County).

We knew that chef Cody Krause’s pizzas are awesome (and indeed, we munched down an excellent Margherita there as well) but we were not hip to the fact that Cody is also doing some fantastic classic Italian dishes beyond his coal-fired pizza menu. The earthy flavor of roasted mushrooms over the creamy mouthfeel of oven-fired polenta were mind-blowingly good with the 2007 Langhe Nebbiolo by Produttori del Barbaresco, which they serve by the glass. The earthiness of the wine and the earthiness of the dish were in perfect harmony.

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Above: Chef Cody Krause of Pizzeria Corvina has brought fine Italian cooking and irresistible coal-fired pizza to Round Rock in Austin.

“I love to show people that it doesn’t have to be loaded with garlic to be classic Italian cooking,” said Chef Cody, whose beautiful wife and newborn were also dining at Pizzeria Corvina last night.

Pizzeria Corvina features 20 wines by the glass nightly, including a number of Vias Imports selections like the Langhe Nebbiolo by Produttori del Barbaresco and Super Tuscan NC by Argiano, a blend of Cabernet Sauvignon, Merlot, Syrah, and Sangiovese sourced from some of the best growing sites in the Brunello di Montalcino appellation by one of the great producers of Brunello di Montalcino.

Next time you stop by Corvina, don’t forget to check who’s sitting at the bar scarfing down some pizza (or polenta): it will probably be us!

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A Maremma cowboy rides in Texas: Rocca di Frassinello’s Alessandro Cellai in Dallas

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Above: Alessandro Cellai, winemaker at Rocca di Frassinello, and Paul DiCarlo at Jimmy’s Food Store in Dallas. Jimmy’s is one of the leading Italian food and wine stores in the country.

Jimmy’s Food Store
4901 Bryan St
Dallas TX 75206
214-823-6180

Celebrity winemaker Alessandro Cellai (of Rocca di Frassinello and Castellare fame) recently visited Dallas where he visited with some of the city’s top restaurateurs and retailers. The winemaking facility at the historic Rocca di Frassinello estate was designed by Italian architect Renzo Piano and it is the first joint-venture between an Italian winery (Castellare) and French winery (Lafite).

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Above: Cafè Cipriani’s owner Silvano Zanetti has been in the business for 50 years. He’s known as the “singing sommelier” for his impromptu opera performances on the floor of his restaurant.

Cafè Cipriani
220 Las Colinas Blvd E
Irving (Dallas) TX 75039
972-869-0713

Rocca di Frassinello produces three blends: Poggio alla Guardia (Cabernet, Merlot, and Sangiovese), Le Sughere (Sangiovese, Cabernet, and Merlot), and the winery’s flagship wine Rocca di Frassinello (Sangiovese, Cabernet, and Merlot). Rocca di Frassinello 2005 was awarded 92 points by Robert Parker and was number 10 in his list of 30 “Tuscan gems.”

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Above: As it turns out, Tuscany-born Adelmo Banchetti, owner and chef of Adelmo’s, and Alessandro are distant cousins. Adelmo is known as the “mayor of Dallas” when he attend Vinitaly. Back home, he is famous for his awesome osso buco (a great pairing for Alessandro’s wines).

Adelmo’s
4537 Cole Ave
Dallas TX 75205
214-559-0325

Rocca di Frassinello uses a special clone of Sangiovese called Sangioveto (the ancient Tuscan name for Sangiovese), which was developed more than three decades ago in Chianti. It is smaller in size and is more concentrated and makes for wines richer in color and flavor.

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Above: With the colorful Minin brothers, chefs Samuele and Germano, at Samson’s in McKinney.

Samson’s
6851 Virginia Pkwy
Mckinney (North Dallas) TX 75071
469-952-5030

The grapes for Rocca di Frassinello are grown in a village called Giuncarico (in the township of Gavorrano) in the heart of the Maremma, the Tuscan coastline. The growing sites were chosen because galestro (Chianti’s unique schist-based soil) was discovered there.

There’s no better place for a Maremma wine than Texas: after all, the Tuscan cowboys of the Maremma feel right at home here!