This Month's Featured Wines - Jan 2009

Premier Series
Featured Wineries & Wines	Membership Type
Bodegas Breton Loriñon Crianza Rioja	1 Red 1 White; 2 Reds
Dry Creek Vineyard’s Clarksburg Chenin Blanc	1 Red 1 White; 2 Whites
Heron’s Nest Stellenbosch Cabernet Sauvignon Pinotage	2 Reds
Casa Lapostolle Casablanca Chardonnay	2 Whites

Master Series
Featured Wineries & Wines	Membership Type
Rosenthal The Malibu Estate Cabernet Sauvignon	1 Red 1 White; 2 Reds
Dry Creek Vineyard’s Clarksburg Chenin Blanc	1 Red 1 White
Bodegas Breton Loriñon Crianza Rioja	2 Reds

Collector Series
Featured Wineries & Wines	Membership Type
Rosenthal The Malibu Estate Cabernet Sauvignon	1 Red 1 White; 2 Reds
Prager Federspiel Steinriegl Riesling	1 Red 1 White
Silvio Grasso Barbera d’Alba Fontanile	2 Reds

Please Note: Although we will make every attempt to ship the products listed, occasionally we may need to substitute them with equally outstanding wines. If you strongly desire to receive those listed, please contact us at 800-625-8238 so that we may note your account accordingly.

(The product descriptions below are excerpts from our monthly newsletter. Click here to view it in its entirety.)

Bodegas Breton Loriñon Crianza Rioja 2004 – Spain

Bodegas Breton is a small, world-renowned estate in the Rioja Alta, the most beautiful and prestigious of Rioja's wine regions. Founded in 1983, Bodegas Breton is a partnership that includes the famous 100-acre Viña Loriñon property, which lies at the heart of the Rioja along the south bank of the Ebro River, just outside of the city of Logrono. Bodegas Breton also includes the legendary Dominio de Conté site, whose average vineyard age is the oldest in the Rioja. Both Breton vineyards specialize in the cultivation of indigenous Rioja varietals: Tempranillo, Mazuelo, Graciano, and Garnacha for red Rioja, and Viura and Malvasia for the estate's white wines. Here, winemaking is very much in the traditional Rioja style – only Spanish grape varieties are utilized and the emphasis is on Crianza and Reserva style wines (meaning extended barrel aging and pronounced fruit, wood, and spice flavors) that have come to define not only Breton's own traditional style but Rioja's distinctive flavor profile as well.

Like most Rioja estates, Bodegas Breton produces both red and white Rioja. In fact, a decade ago this estate began pioneering the production of barrel-fermented dry white Rioja from 100% Viura. The Loriñon Blanco "Barrel Fermented" Rioja is a firm, richly-textured and perfumed wine that improves with age. Furthermore, a more traditional white Crianza, aged twelve months in oak, is also fashioned by Breton. Yet, despite Breton's success with white Rioja, the bodega's red Rioja wines remain its specialty. In particular, the Loriñon Tinto Crianza remains the critics' choice as Rioja's most serious Crianza. This special wine spends 15 to 18 months in seasoned American oak barrels before it is allowed to rest an additional year in bottle before release. In addition, Breton crafts a luxury offering, the rare Dominio de Conté Reserva, which is produced only in the finest vintages. The latter serves as a reminder of the great age worthiness and depth of Rioja – attributes that first made this region and its wines legendary in the 19th century.

Tasting Notes: We have followed this estate for more than a dozen years, happily consuming its beautiful Rioja wines; but we can state unequivocally that the 2004 Loriñon Crianza is the finest young Crianza we have ever tasted from this estate. It is imbued with everything it needs to succeed in life, including a deep ruby robe, an amplifying aroma, supreme extract, a delightfully sumptuous mid palate, and the requisite tannin to allow further improvement in bottle for at least several more years. This wine's amplifying nose offers a smorgasbord of tantalizing aromas: cassis, plum, spice, chestnut, sweet oak, and vanilla to name a few. In the mouth, the 2004 Loriñon Crianza appears silky and plush and at the same time elegant and packed with all kinds of flavors. Typical of great Rioja, each subsequent sip of the 2004 Loriñon Crianza reveals more of the warmth and latent goodness for which Rioja is famous. Each sip is another revelation as this Crianza gains complexity minute by minute, so we suggest you not be in a hurry to consume this wine or you may miss the best that this wine has to offer. For optimum enjoyment, allow the 2004 Loriñon Crianza to breathe for at least half an hour, preferably in a decanter, before savoring it at cool temperature (62° - 66°F).

Accompaniments: A coterie of food and wine critics and more than a few self-proclaimed connoisseurs have extolled the virtues of beef in the company of Rioja; and, indeed, steaks and filets will provide excellent accompaniments to the 2004 Breton Loriñon Crianza. However, lamb and pork dishes are other traditional favorites in the Rioja that we believe merit serious consideration. But why stop here? One of the tasting panel's perennial favorites with the Loriñon Crianza is a simple rotisserie roasted chicken, basted with Mediterranean herbs, butter, olive oil, and garlic. This simple but flavorful dish allows Bodegas Breton's Loriñon Crianza to shine unencumbered. Several meatless pasta dishes also rank high on our list. Penne pasta, served with a heady white bean sauce that is made with plenty of onion, garlic, red pepper, celery, and grated hard cheese will highlight perfectly the fresh and elegant side of the 2004 Breton Loriñon Crianza.

Dry Creek Vineyard's Clarksburg Chenin Blanc 2007 – U.S.A.

When David Stare opened the doors of Dry Creek Vineyard in 1972, his foresight signaled a dramatic change for Sonoma County's Dry Creek Valley. Dry Creek Vineyards was the first new winery to open in Dry Creek Valley since Prohibition. Guided by a new vision for a long-neglected grape-growing region, Stare's initiative launched a new era in American viticulture. Furthermore, Stare's action and vision helped transform Sonoma County and much of the way we think about American wine.

Dry Creek Vineyard's leadership has inspired many important changes for Sonoma County. Not only was Sonoma County's first Fumé Blanc created at Dry Creek Vineyard, but new standards of quality in California have resulted from Dry Creek's advocacy of Bordeaux style blending for red wines. David Stare proposed meritage offerings, as opposed to strict varietal bottling of a single grape variety, long before almost anyone else. Yet, Stare and Dry Creek's greatest contribution to American viticulture is, perhaps, their success in securing appellation status for the entire Dry Creek Valley, due almost entirely to Stare's own accomplishments and the success of Dry Creek Vineyard. These are no mean feats for a young MIT graduate from Boston, who decided in 1971 to give up his secure but unfulfilling career in civil engineering to become a true California pioneer and a Dry Creek Valley legend.

Tasting Notes: Scents of apricot and dried pineapple dominate the tantalizing nose of the 2007 Dry Creek Vineyards Chenin Blanc, and these are just for starters. Dry Creek's Chenin Blanc is both beguiling in the nose and fresh and supple on the palate. It offers ample but nicely restrained Chenin Blanc fruit, excellent minerality, and an exuberant freshness that defies the wine's California upbringing. In fact, this Chenin Blanc combines the best of California fruit with the classic distinction of the finest dry Vouvray from the Loire Valley of France. Is there any wonder, then, that Dry Creek's Chenin Blanc is the benchmark by which all other California Chenin Blancs are now measured? Dry Creek's 2007 Chenin Blanc is textbook perfect. We suggest serving the exuberant Dry Creek Chenin Blanc well chilled, at least initially. Afterwards, allow this sassy, hedonistic wine to unfold in the glass. Most of all, enjoy its expansive flavors and embracing vitality!

Accompaniments: The 2007 Dry Creek Vineyard Chenin Blanc is a no-muss, no-fuss white wine. It is happy in a glass all by itself and is a joy to bring to table, even to a picnic table. We have especially enjoyed this wine as an aperitif in the company of an ice-cold bucket of boiled shrimp, complete with a heady horseradish-laden cocktail sauce. Clams, mussels, prawns, oysters, scallops, and most anything else with a shell on it is a sure bet with the 2007 Dry Creek Vineyard Chenin Blanc as well. Smoked salmon served with cream cheese, onion, and capers works well, too. In addition, cheese pies, pastas, poultry, and quiches provide great companionship and offer excellent alternatives to seafood. Furthermore, one of our favorite choices with Dry Creek's Chenin Blanc is possibly the simplest – an assortment of gourmet cheeses, specifically Brie, Camembert, and other crusted cheeses. Traditional Loire Valley varietals such as Chenin Blanc and Sauvignon Blanc are, perhaps, the wine world's finest accompaniments to full-flavored crusted cheeses. They also pair well with creamy cow and sheep's milk cheeses. In the company of such cheeses, both the cheese and the Dry Creek Chenin Blanc shine. Enjoy!

Heron's Nest Stellenbosch Cabernet Sauvignon Pinotage 2007 – South Africa

Heron's Nest is a special venture of the Clos Malverne estate and a pure expression of handcrafted wine from Stellenbosch, the most renowned wine region on the Cape of South Africa. Clos Malverne is a family-owned and -run property that fashions a small quantity of nearly all the finest varietals and styles of wine South Africa has to offer.

Since the 1990's Clos Malverne has increased its vineyard plantations and shifted its focus to the crafting of the finest Cape Blend in South Africa. Clos Malverne was one of the first South African wineries to produce the classic Cape Blend, a cepage of Cabernet Sauvignon and Pinotage. Clos Malverne now fashions two such excellent Cape Blends: Heron's Nest, a basket-pressed Cabernet Sauvignon/Pinotage for early consumption, and Clos Malverne Auret, a luxury blend of the same varietals for laying away. Clos Malverne's 1998 Auret was the first Cape Blend to garner 5 stars in the prestigious Platter Guide. Clos Malverne continues to win awards for its world-class wines, which are now available internationally.

In addition to its now famous classic Cape Blends, Clos Malverne fashions excellent Cabernet Sauvignon, Cabernet Sauvignon/Merlot, Cabernet Sauvignon/Shiraz, Pinotage, Chardonnay, Sauvignon Blanc, and a highly touted rosé.

Tasting Notes: An outstanding example of what South Africa does best, the 2007 Heron's Nest Stellenbosch Cabernet Sauvignon (65%) Pinotage (35%) is a unique blend of red varietals that captures the beauty of the Cape of South Africa as well as the overt charm of South Africa's two finest red varietals. The nose immediately grabs you with its earthy charm and abundance, revealing both dark fruits and a subtle undertone of eucalyptus. The wine's blue-black robe reinforces a perception of depth and concentration. However, in spite of its apparent weight the Heron's Nest remains lively on the palate, offering up the rich dark flavors of Cabernet and Pinotage – a combination of ripe berries, meat, and spice. The animal gaminess so often characteristic of South African Cabernet and Pinotage appears tamed in this wine. Instead, subtlety prevails, providing a pleasant, rustic undertone. There is indeed a lot going on in this glass of wine, so at least 20 minutes of aeration are advisable to conjure all that the Heron's Nest Stellenbosch Cabernet Sauvignon Pinotage has to offer. The patient taster will witness the muscle and complexity of Cabernet Sauvignon mesh seamlessly with the exotic notes of Pinotage and the Stellenbosch terroir and enjoy a well-made, thought-provoking wine.

Accompaniments: With its full, juicy flavors and smooth, ripe tannins, the 2007 Heron's Nest Cabernet Sauvignon Pinotage is ideal for drinking with or without food. It is hearty enough to complement burgers, steaks, and ribs. But it is also elegant enough to pair with chicken, pasta, and supper salads. Pesto marinated grilled vegetables served over mixed organic greens and topped with feta cheese gets our nod. A classic woodfired Chicken Marsala and a prosciutto-wrapped chicken breast with fresh herbs and Manchego cheese offer equally mouthwatering accompaniments to this wine. Sirloin Tips with marinated mushrooms in a Pinotage wine reduction provides yet another tasty treat with this handsome Cape Blend from Heron's Nest. Pizza and tomato rich pastas are fine bets, too.

Casa Lapostolle Casablanca Chardonnay 2007 – Chile

Casa Lapostolle is a collaborative effort of two great wine families: the Marnier family of France (of Grand Marnier fame) and the Rabat family of Chile. At the helm of this premier property is Alexandra Marnier-Lapostolle, who with her husband Cyril de Bournet and Don Jose Rabat Gorchs reign over one of South America's finest wine estates. In little more than a dozen years, Casa Lapostolle has established an international reputation for extraordinary quality at all levels of production.

Today, Casa Lapostolle comprises more than 750 acres of prime vineyards, located in three different growing areas. This estate produces several excellent white wines, a Bordeaux-style Sauvignon Blanc, which traditionally contains a small percentage of luscious Semillon, and two excellent Chardonnays. Nevertheless, red wines predominate, as they do in most of South America. Cabernet Sauvignon, Merlot, and to a lesser extent Carmenère (Chile's own unique red varietal) dominate Casa Lapostolle's excellent red wine portfolio and place this property among Chile's finest wine producers.

Tasting Notes: The 2007 Casa Lapostolle Casablanca Chardonnay is a soft, smooth, natural-tasting Chardonnay that pleases with inherent charm rather than a preponderance of oak. It provides a great quaff and much, much more. Lovely tropical fruit scents dominate the bouquet and happily reappear in the pure, stony fruit that lay at the core of this easy-drinking Chardonnay. From start to finish, the 2007 Casa Lapostolle Casablanca Chardonnay offers plenty of varietal character and good old-fashioned drinking, too. Although neither big nor buttery, this Casa Lapostolle Chardonnay shines. For starters, this Casablanca Chardonnay is reminiscent of good white Burgundy: it is balanced and bright. Moreover, it continues to develop in the glass for up to an hour or more, gaining subtlety and complexity. Consequently, we suggest a bit of aeration. In addition, the 2007 Casa Lapostolle Casablanca Chardonnay improves as it reaches ambient temperature, so we suggest only a moderate chill initially before allowing the wine to reach towards room temperature.

Accompaniments: The 2007 Casa Lapostolle Casablanca Chardonnay is a wine designed for easy drinking pleasure. Consequently, it makes for a wonderful aperitif; at the same time it accompanies fresh seafood, pasta, and poultry with aplomb. Canapés, hors d'oeuvres, white fish, scallops, and roast chicken all get our nod with this tasty Chardonnay. Flounder stuffed with crabmeat, Carolina Crab Cakes served with fried green tomatoes, and Grilled Shrimp tossed with angel hair pasta in a basil cream sauce with shallots and mushrooms are just a few winning combinations with the 2007 Casa Lapostolle Casablanca Chardonnay. Perfectly ripe, soft cheeses such as Port Salut and L'Edel de Cleron provide yet another opportunity to enjoy this fine Chardonnay. Enjoy!

Rosenthal The Malibu Estate Cabernet Sauvignon 2004 - USA

The Malibu Estate, the country home of George Rosenthal, produces Los Angeles County's finest wine. In the 19th century, Los Angeles County was reputed to have been the leading producer of premium wine in California; but, with the advent of phylloxera and Pierce's Disease, followed by urban sprawl (the county's most fatal malady), wine production had nearly ceased in Los Angeles County as early as the 1950's. Such was the unhappy state of wine affairs in and around Los Angeles until 1987, when George Rosenthal planted a prime portion of his Malibu ranch to European varietals and put Malibu and Los Angeles County back on California's viticultural map. Others have followed suit in an attempt to emulate The Malibu Estate's success, but none has fashioned wines as compelling as Rosenthal's The Malibu Estate.

Critics have commented that The Malibu Estate has two distinct levels of wine: great and greater, and it would be hard to argue against that summation. The estate's low yields and small production make it difficult to turn out anything but the best. Nearly every vintage this winery manages to fashion a delicious, ripe, succulent Merlot and an exceptional estate Cabernet Sauvignon that has become the winery's claim to fame. Previously, a couple of hundred cases of Founder's Reserve, a splendid meritage or Bordeaux blend from the estate's Las Piedros vineyard, was produced in exceptional vintages and served as the winery's reserve offering. However, Founder's Reserve is no longer being made; its contents now find their way into the estate Cabernet Sauvignon and a new luxury red that is bottled simply as Rosenthal The Malibu Estate Meritage. However, with all this talk of red wine, it would be easy to lose sight of the fact that The Malibu Estate also produces southern California's most compelling Chardonnay, albeit in miniscule quantities. In fact, the estate's Chardonnay may be California's best-kept secret. In any given vintage, The Malibu Estate will fashion up to several hundred cases of outstanding, age-worthy Chardonnay. All of Rosenthal's estate bottled wines are made using sustainable methods of agriculture and now bear the distinct Malibu Newton Canyon appellation.

Tasting Notes: Although normally available exclusively at the winery's new tasting room in Malibu and at a handful of world-renowned restaurants and wine shops, we are pleased to offer the 2004 Rosenthal The Malibu Estate Cabernet Sauvignon to our Collector Series members. As one would expect, the 2004 Rosenthal The Malibu Estate Cabernet Sauvignon follows in the footsteps of its illustrious predecessors. "A bodacious wine" is how one panel member aptly described it. Aromatic and enticing on the nose, it is bold, yet silky smooth in the mouth. And from the first sip, this comely Cabernet offers up a treasure trove of blackberry and cassis fruit to pair with subtle spice, mint, chocolate, and espresso tones to tantalize the palate. And if that's not all, the 2004 Rosenthal The Malibu Estate Cabernet Sauvignon completes with a long, lush finish that makes one beg for more. It is perfectly enjoyable now with a few minutes of aeration. However, if previous vintages of this estate's Cabernet are any indication, the 2004 Rosenthal The Malibu Estate will continue to mature beautifully for many more years to come. For optimal enjoyment, we suggest serving this knock-out Cabernet Sauvignon at cool room temperature (62°-65° F). Enjoy!

Accompaniments: One could serve almost any simple or elaborate meal with the 2004 Rosenthal The Malibu Estate Cabernet Sauvignon, and both the meal and the wine would shine. However, meat, cheese, and the more savory aspects of a meal do great homage to this exuberant Cabernet. Consequently, roast leg of lamb, prepared Provencal style with garlic, olive oil, and fresh rosemary, provides an especially fine accomplice to this exceptional wine. The pronounced flavor of the lamb melds with the full flavor of the wine to provide the perfect pairing. Fine cuts of beef, such as Filet Mignon and Châteaubriand, offer equally fine backdrops to showcase this wonderful Cabernet, but just as alluring is a slow-cooked Buffalo Pot Roast that is served with roasted root vegetables. Duck, ostrich, spit-roasted hens, and an array of gourmet cheeses make excellent complements to the 2004 Rosenthal The Malibu Estate Cabernet Sauvignon, too. However, if all you want is a splendid Cabernet Sauvignon to drink, completely unadorned, the 2004 Rosenthal The Malibu Estate Cabernet Sauvignon is the wine to drink. It offers a wealth of good old-fashioned drinking. Enjoy!

Prager Federspiel Steinriegl Riesling 2007 – Austria

The Prager winery is among Austria's most famous and highly regarded wineries. Located in the Wachau, a supremely beautiful section of the valley of the Danube River that lies just to the northwest of Vienna, Prager is also one of the largest producers in this very traditional wine region. While this modest-sized estate produces only about 100,000 bottles of wine per year, Prager's production is enormous by Wachau standards, where the average grower cultivates a plot of less than two acres. However, it is the consummate quality and variety of Prager's wines that truly distinguish this estate from its neighbors.

The Prager estate comprises a mere 33 acres of vines, but all of those vines lie in prime vineyards. The Prager vineyards include relatively large parcels in five of the world's finest Riesling crus, including Steinriegl (10 acres), Klaus, Kaiserberg, and Hollerin. These vineyard holdings make Prager the most significant estate producer of top quality (Smaragd) Riesling in the Wachau. In fact, Prager is the only winery in the Wachau that produces more Riesling than Gruner Veltliner, the more prolific local varietal, a fact not lost on the world's Riesling fanatics who have endowed Prager and his wines with nearly cult status.

Tasting Notes: Prager's Steinriegl Riesling is not your ordinary Riesling, and the 2007 Prager Steinriegl is no exception, so before you taste this wine throw out all preconceived notions and past experiences of sugary sweet, cloying wines, which all too often haunt this great varietal. First and foremost, Austrian Rieslings are nothing like their German counterparts. In the Prager Steinriegl Riesling, an enthralling bouquet of apple blossoms and almonds marks this single vineyard Riesling as both special and unique. As one sips, a subtle minerality followed by the soft savor of spring flowers fill the mouth, but this is no flabby offering. Racy acidity and an extraordinary depth of flavor spread across the palate. Fruit, liquid minerals, and the zest of lemon form a long, dry finish on the 2007 Prager Steinriegl Riesling, so this wine bears no resemblance to its insipid German cousins. For the record, this is one big-boned Riesling, so we suggest you open it a bit ahead to let it breathe, as you would a fine red wine. We also suggest serving this wine only moderately chilled (40°-45° F).

Accompaniments: Asian cuisine, artfully crafted Fusion dishes, and sophisticated seafood choices fare extremely well with the 2007 Prager Steinriegl Riesling. This is no wimpy Riesling; it can hold its own with a good bit of heat and spice. In fact, we think it is truly at its best when pushed to perform. Normally, artichokes, asparagus, and citrus can pose problems when paired with many white wines, but not so with this Prager Riesling. Tilapia with tomatoes, artichokes, and olives; and Grilled Monk Fish served with a mango and citrus chutney provide excellent foils for the wine, without overpowering it. Lightly Curried Shrimp provides another tasty accompaniment. Country pâtés and aromatic, full-flavored cheeses also respond well to this spunky Riesling. A hearty rotisserie chicken salad with rosemary and walnuts makes for yet another splendid accompaniment to the 2007 Prager Steinriegl Riesling. Enjoy!

Silvio Grasso Barbera d'Alba Fontanile 2004 – Italy

Silvio Grasso is a small family-run estate that specializes in Piemonte's most important red grape varieties: Barbera and Nebbiolo. Located in the Barolo commune of La Morra, this estate has been making Piemontese classics since 1927. However, in the last decade this property's star has risen sharply and continues to ascend, thanks to the guidance and passion of its present guardian, Federico Grasso, who manages both the vineyard and the cellar himself. He is a proponent of the "new style" of Barolo and an ardent advocate of seductive, barrel-aged Barbera.

Grasso's single vineyard Barbera d'Alba Fontanile is one of Piemonte's finest Barbera wines and ample testimony to the benefits of barrel aging and the deft touch of Federico Grasso. Federico also produces two single-vineyard cru Barolos, Bricco Luciani and Bricco Manzoni, from his own southwestern facing vineyards on the slopes of La Morra. In addition to these single vineyard selections, Federico Grasso fashions an assortment of Barbera and Nebbiolo based wines from surrounding vineyards. Perhaps most intriguing among the estate's non cru wines is L'Insieme, an increasingly popular blend of Barbera, Cabernet Sauvignon, Merlot, and Nebbiolo. As a member of the L'Insieme Association, Silvio Grasso is entitled to use the name "L'Insieme," which means "together," and blends the two traditional Piemontese grape varieties Barbera and Nebbiolo with Cabernet Sauvignon and Merlot.

Tasting Notes: A deep, saturated purple that appears sunk into the marrow of the 2004 Silvio Grasso Barbera d'Alba Fontanile provides the first indication of the hedonistic side of this cru Barbera, but that's just for starters. Stick your nose near the glass and just wait for the aromatic fireworks. Deep cherry fruit, cedar, plum, and anise come to fore. On the palate the wine is broad and expansive, even without extensive aeration. A lush, velvety texture caresses the tongue and envelops the soul, carrying with it the savor of orchard fruits, violets, budding woodlands, and a cachet of spices. Hedonistic in the style of the finest Côte de Nuits Burgundies, Federico Grasso's Fontanile is an absolute pleasure to contemplate, sniff, and, of course, drink. Splendid now, it will most assuredly continue to improve in bottle for another year or two and hold for several more years at the peak of perfection. In short, this Barbera has what it takes, and then some. For optimal pleasure, we would allow it at least a half hour of aeration, but don't worry if you can't wait. The 2004 Fontanile possesses up front all that it needs for your drinking pleasure. As for the preferred serving temperature for this wine, cellar temperature (57°-62° F) gets our nod. Enjoy!

Accompaniments: Traditional Piemontese specialties provide delightful accompaniments to Federico Grasso's 2004 Barbera d'Alba Fontanile. A blend of rusticity and sophistication, Piemontese cuisine is some of the finest in Italy. Moreover, it complements the region's full-bodied wines with aplomb. Veal Tartare, served with mushroom caps or shaved truffles, a hunk of well-aged parmigiano, and a glass of Fontanile may be one of the best ways to start a meal in Northern Italy. For the less adventuresome, Milk-Fed Veal sautéed in a luscious brown sauce can substitute for the tartare. The 2004 Fontanile and Sautéed Rabbit with Peppers; Roast Duck prepared with a cherry or blackberry sauce; or even fresh Bowtie Pasta and Pesto served with crusty bread and a well-aged cheese can turn a meal into a veritable feast. So, whether you choose to serve simple food or sophisticated fare, Silvio Grasso's Fontanile will stand and deliver. Buon Appetito!