Estela in NYC

As a Michelin-starred restaurant, our expectations were high. And Estela didn’t disappoint. Nestled in the heart of the East Village, Estela exudes an intimate ambiance, making it an ideal destination for a romantic evening. The concept of sharing is reinforced by the menu, as each dish is crafted to be savored together. To fully indulge in this culinary journey, we heeded advice to order approximately five plates for our party of two.

Given the variety of our selections, we opted for wines served by the glass rather than committing to an entire bottle. Our aim was to find the perfect complement for each dish, enhancing the already exquisite flavors of the meal. It’s not too often you see Jurançon and Carignan by the glass and I wanted to make sure we did it right, so we trusted our very knowledgeable server ☺️. They paired perfectly with the endive and walnuts, and the ricotta dumplings. The Wagyu steak and Rhône Valley Syrah were another hit. Five plates plus two desserts was more than enough for us. This place is a must.

A little taste of “home" at Kafana

Went out to Serbian restaurant Kafana with my friend Jen in the East Village. It’s been so long since I’ve had the food I grew up with. As a kid, I’d beg my mother to make the food my (American) friends were eating because I wanted to fit in. Now, I would do just about anything to have one day back with her and her home cooking. Going to Kafana helped me reconnect with those memories and reminded me that I should have paid more attention when mom was trying to teach me her recipes.

The Serbian/Croatian-dominant wine list was incredible. I started with a glass of “graševina” and my friend had a glass of Orange wine. With our main course, we went with a bottle of Sub Rosa 2009 (@vino_budimir ), a blend of Prokupac and Cabernet Sauvignon. The Bordeaux-styled wine showed notes of black cherry, plum, violets, mushroom and black currant with a medium acidity that fit perfectly with our dishes.

The food was delicious. We started with Lepinja sa kajmakom (bread with a creamy cheese spread) and kupus (chopped cabbage salad). Our main courses was ćevapi (grilled minced meat) and kobacise (sausages). Each dish had that special touch of “home” that I missed so much. There is something about the saying “made with love,” that you can never quite describe … but certainly can taste.

❤️

A lunch with famed wine educators Jeff Jenssen and Mike DeSimone at Urbani Truffles

A lunch with famed wine educators Jeff Jenssen and Mike DeSimone ( @worldwineguys ) is always a hot ticket, but add a tasting of Prosecco Superiore DOCG and a truffle lunch at @urbanitruffles and you have an incredible afternoon!

This Prosecco’s birthplace is the extraordinary Conegliano Valdobbiadene, which was proclaimed a World Heritage Site by @unesco in 2019. This Northeastern area of Italy, just above Venice, produces sparkling wines made from the Glera grape. The breathtaking landscape is defined by the steep terraced slopes, featuring grassed Ciglioni rather than stones that run east-west, and a patchwork of small, fragmented but connected plots interspersed with woods to protect the ecosystem. These unique characteristics all contribute to a flavor profile demonstrating that Prosecco stands on its own in the world of bubbles.

We tasted Prosecco with the D.O.C.G. designation, which translates to Denomination di Origine Controllata Garantita, and signifies that the wines were awarded the highest classification in Italy. These controlled areas have reached a level of perfection so impressive that they are deemed “guaranteed” (garantita). When you see “D.O.C.G” on a Prosecco label, you are getting the highest quality.

The five Proseccos we sampled showed these sparklers are meant for more than just aperitifs and celebratory glasses. They stood up to each dish with their fresh and bright aromatics, and carried the flavors of the truffles beautifully. Yet another reason to consider sparkling wine from Prosecco D.O.C.G when selecting wines for dinner. They are more than ready for the spotlight.