the green issue -...

A P R I L 2 0 1 9 | I S S U E X V I I | N E W YO R KV I A S I M P O R T S LT D. 8 7 5 6 T H AV E , S U I T E 1 5 0 0 N E W YO R K , N Y 1 0 0 0 1 U S A • T E L ( 2 1 2 ) 6 2 9 - 0 2 0 0 • V I A S W I N E .C O M • @ V I A S W I N E

APRIL 2019

m nthly

the green issuecelebrating ourorganic, biodynamic,& sustainableproducers

plus: an exclusiveinterview with celebrity chefDavid Burke

V I A S M O N T H L Y • APR I L 20 1 9 3 2

sustainableviticultureThe first level of “green-ness” is sustainable viticulture,or integrated viticulture. There is no legal definition of "sustainable;" this is the least stringent area of green farming, and the most common. This is the first step toward organic farming, and includes a wide variety of agricultural practices, which are enviromentallyfriendly, and economically and socially responsible.Farmers have more flexibility and will generally recycle, conserve water, use renewable resources, and minimize the use of chemical products, but chemical products can, in fact, be used in sustainable farming.

A step above sustainable viticulture is organic farming. It is similar to sustainable (or integrated) farming in that it strives to conserve soil and water and use renewable resources, but it has some important additional rules and regulations. Organic farming prohibits the use of synthetic pesticides, herbicides, fungicides, and chemical-based fertilizers around all crops. Here all produce is high in nutrition, obtained with minimal use of auxiliary energy, and based on cultivation technology which has a minimal ffect on the environment. There are many degrees of “certified organic” throughout the world, varying again by nation and by region.

go green! Consider saving this issue as a quick way to reference the definitions of different farming practices, and for our list of green wineries.

Vias GREEN:The world of "green" wines can be a tricky one to navigate. What's the difference between organic, sustainable, and biodynamic? If a wine is certified organic in Europe, does that mean the same in the United States? How does a wine become vegan? Here, we cover some of the questions you may have about eco-friendly wines. Make sure to check the end of the article for a full list of Vias producers who farm with various "green" practices.

T H E B R E A K D O W N

y o u r q u i c k g u i d e

organicviticulture

U S - E U O R G A N I C E Q U I VA L E N C Y A R R A N G E M E N T

On February 15, 2012, the European Union and the United States announced that beginning June 1st, 2012, their respective countries’ certified organic products can be represented as such across the Atlantic. Under the Arrangement, the EU recognizes the USDA National Organic Program (NOP) as equivalent to the EU Organic Program (under applicable EU regulations) and allows U.S. organic products to be marketed as “organic” in the EU using the EU organic logo under two conditions:

1) Tetracycline and streptomycin were not used to control fire blight in apples and pears.

2) An import certificate is issued by an NOP accredited certifying agent attesting to compliance with the terms of the arrangement.

Feudo di Santa Tresa/Purato


Likewise, the United States allows European products produced and handled under the EU Organic Program to be marketed as “organic” in the United States using the USDA organic logo under two conditions:

1) Antibiotics were not administered to animals; and

2) An import certificate is issued by an EU approved certifying body attesting to compliance with the terms of the Arrangement.

Therefore, you can generally trust that wines with an EU organic certification are right up to par with the stringent USDA standards for organic produce.

EU logo for organic products (L), USDA logo for organic products (M), and worldwide Demeter logo for biodynamic viticulture (R)

biodynamicviticultureBiodynamic farming is the most complicated philosophy of “green farming.” It is more of a holistic and mystical approach to farming, in which the entire wine estate becomes a self-sustaining, self regulating ecosystem. Biodynamics "treat the farm as a living organism which is connected to the dynamic rhythms of the earth and atmosphere; working with the living soil and the invisible energies of nature.” Similar to organic farming, biodynamicfarming eliminates all chemicals and genetically modified organisms (GMOs). Biodynamic farmers encourage biodiversity and the use of homeopathic herbs instead of commercial fertilizer, weed killer and pesticides. They also follow the natural rhythms of the earth and the moon’s lunar phases to increase the “life force” of the soil and, thus, create a wine which is completely authentic to the site. The needs of the farm are met completely from within, using 100% recycled organic waste, along with incorporation of various indigenous vegetation and natural treatments (special mixtures added to compost), herbs (valerian or nettles), and prey/predator animals to make the estate complete. One of the preferred biodynamic preparations is horn silica 501 (finely ground quartz) which can be used both as a paste packed inside a cow horn and buried under the soil, or as a sort of “spray of light” that promotes plant vigor, and reins in excessive growth. It adds a crystalline, luminous quality to plants, and reduces their susceptibility to diseases. Biodynamic farming was developed in 1920s following the concepts of Austrian philosopher Dr. Rudolf Steiner. Biodynamic farmers nowadays refer to the lunar calendar developed by agronomic researcher Maria Thun in 1963, based on Steiner’s philosophy. The calendar uses

the positions of the moon to determine the right moment to perform the various operations in the vineyards and in the cellar. According to this calendar, there are days of “fruit," (with the corresponding element Fire), days of “root” (Earth), days of “leaf” (Water) and days of “flower” (Air). According to the system, the current phase of the moon can also influence the tasting of wines. The best days to taste would ideally be those of fruit/flower, avoiding those of root or leaf. This is related to the influence of the moon to liquids in general (see tides) and to the water molecules in the atmosphere. Additionally, the moon phases are believed to influence the human body and mood, thus affecting ourtasting ability and the expression of a wine. Biodynamic farming is certified by the worldwide organization Demeter.

B E Y O N D FA R M I N G

vegan winesVegan is not regulated by the USDA or FDA, and many interpret “vegan” differently. Though wine is made from fruit, some traditional practices filter wines with small amounts of animal products, which may trouble some in the vegetarian and vegan communities. A widespread, well-known vegan certification that is specific to wine does not yet exist. Consumers can instead look for the Veganorg symbol, which certifies many products as vegan, or the BevVeg! symbol, an up-and-coming certifying body that is working on creating vegan standards for the wine industry. You can also of course check with individual producers to confirm their filtering processes. For example, Purato creates a full wine of vegan wines, which is clearly stated on their website.

.

carbon neutralCarbon neutrality is achieved by calculating a carbon footprint and reducing it to zero through a combination of efficiency measures in-house and supporting external emission reduction projects. The CarbonNeutral Protocol gives businesses a rigorous and transparent framework to deliver carbon neutrality for their business, products and/or activities.


the Vias GREEN LISTWINERY REGION GREEN STATUSAllram Austria OrganicAraldica Piedmont, Italy SustainableArgillae Umbria, Italy SustainableBodega Noemia Argentina Organic and BiodynamicCamigliano Tuscany, Italy Organic (2017 vintage onward)Castello dei Rampolla Tuscany, Italy BiodynamicCastello di Luzzano Lombardy, Italy SustainableCataldi Madonna Abruzzo, Italy SustainableChateau Belle-Vue Lebanon OrganicChateau Ste Eulalie Languedoc, France OrganicClos La Chance California SustainableColle dei Bardellini Liguria, Italy Organic; but not certifiedColosi Sicily, Italy Organic (Salina wines); Vegan (Grillo)Colpetrone Umbria, Italy SustainableDomain Marc Colin Burgundy, France SustainableDomaine Camille Braun Alsace, France Organic and BiodynamicDomaine de Chateaumar Rhone, France SustainableDomaine Emile Beyer Alsace, France BiodynamicFattoria del Cerro Tuscany, Italy SustainableFattoria del Teso Tuscany, Italy SustainableFeudo di Santa Tresa Sicily, Italy Organic; VeganFondazione Edmund Mach Trentino Alto Adige, Italy SustainableFossacolle Tuscany, Italy SustainableGagliole Tuscany, Italy Sustainable; in organic conversion Garesio Piedmont, Italy OrganicGiovanni Rosso Piedmont and Sicily, Italy Organic; but not certifiedGottardi Trentino Alto Adige, Italy SustainableGranville Wine Co Oregon SustainableHayes Valley California SustainableIl Chiosso Piedmont, Italy SustainableKaras Armenia OrganicLa Lastra Tuscany, Italy OrganicLa Poderina Tuscany, Italy SustainableLe Salette Veneto, Italy SustainableLechthaler Trentino Alto Adige, Italy SustainableLeone de Castris Puglia, Italy SustainableLuisa Friuli, Italy SustainableMarenco Piedmont, Italy Sustainable; in organic conversionMarimar Estate California SustainableMaso Poli Trentino Alto Adige, Italy SustainableMonterufoli Tuscany, Italy Sustainable; in organic conversionMontonale Lombardy, Italy SustainableNuraghe Crabioni Sardinia, Italy SustainablePecchenino Piedmont, Italy Organic; but not certifiedProduttori del Barbaresco Piedmont, Italy SustainablePurato Sicily, Italy Organic; Vegan; Carbon NeutralSan Leonardo Trentino Alto Adige, Italy OrganicStrasserhof Trentino Alto Adige, Italy SustainableTenuta Pederzana Emilia Romagna, Italy SustainableTerre del Principe Campania, Italy OrganicVie di Romans Friuli, Italy SustainableVon Strasser Winery California Sustainable

This list is constantly evolving and changing. Be sure to check our website or the producer's individual website for the most up-to-date information on their green practices!


GREEN TO THE EXTREME.

Organic Wine

since 2009

Manufacturer

declaration that at least

80% of the glass used is

recycled

Carbon neutral certified.

By reducing emissions via

carbon offsetting we are

taking responsibility for

our unavoidable impact

on the environment.

Labels made with paper from responsible sources. The FSC Recycled label means all the wood or paper in the product

comes from reclaimed (re-used) material.

100% Vegan Friendly

since 2015100% Recycled cardboard.

Manufacturer technical

sheet and declaration that

materials used come

from recycled cardboard.

Organic wines have taken a huge step forward compared to when Purato was founded in 2009. Compared to then, worldwide organic vineyard

area has increased by five times. Now, instead of being met with

suspicion, people are embracing organic wines as a way to care more for both the environment

and their bodies. Purato is a line of four wines from Sicily that

completely embody the greenest possible practices, without

sacrificing any of the flavor and personality of Sicily.

CAMPAIGN FINANCED ACCORDING TO EU REG. NO. 1308/2013

CAMPAGNA FINANZIATA AI SENSI DEL REG. UE N. 1308/2013


-Producers listed alphabetically by country

-New scores indicated in red90+point guideWA=Wine Advocate • WE=Wine Enthusiast • WS=Wine Spectator

W&S=Wine & Spirits Magazine • VM=Vinous Media • JS=James Suckling • DEC=Decanter • 3B=Tre Biccieri

—ITALIAN PORTFOLIO—WINERY REGION WINE VTG SCORE(S)

BAGLIO DEL SOLE Sicilia Nero d’Avola 2016 92 JS

BARICCI Tuscany Brunello di Montalcino 2013 97 WE, 93 WS, 95 VM

BROGLIA Piedmont Gavi La Meirana 2017 90 DEC

BROGLIA Piedmont Gavi Vecchia Annata 2009 91 DEC

CAMIGLIANO Tuscany Brunello di Montalcino 2014 92 JS

CAMIGLIANO Tuscany Brunello di Montalcino 2013 94 JS, 93+ WA, 91 VM, 93 WS, 92 W&S

CAMIGLIANO Tuscany Brunello di Montalcino Gualto Riserva 2013 93 WA, 91 JS

CAMIGLIANO Tuscany Brunello di Montalcino Gualto Riserva 2012 92 WA, 93 VM, 95 WS, 92 JS, 91 W&S

CAMIGLIANO Tuscany Brunello di Montalcino Paesaggio 2012 93 JS, 93 WA, 93 WS, 93 VM, 90 WE

CAMIGLIANO Tuscany Rosso Poderuccio 2016 90 JS

CAMIGLIANO Tuscany Rosso di Montalcino 2016 90 WS, 90 JS

CAMPO ALLE COMETE Tuscany Campo alle Comete Bolgheri Superiore 2015 95 JS, 94 WS, 95 WE

CAMPO ALLE COMETE Tuscany Stupore Bolgheri Rosso 2016 94 WS, 93 WE, 90 JS

CAMPO ALLE COMETE Tuscany Stupore Bolgheri Rosso 2015 91 JS, 91 WE

CAMPO ALLE COMETE Tuscany Cabernet Sauvignon 2016 90 JS

CASTELLO DI SPESSA Friuli Pinot Grigio 2016 90 WA

CASTELLO DI SPESSA Friuli Sauvignon Blanc 2015 90 WE

CATALDI MADONNA Abruzzo Cerasuolo 2016 91 VM

CATALDI MADONNA Abruzzo Montepulciano d’Abruzzo Malandrino 2016 91 VM

CATALDI MADONNA Abruzzo Montepulciano d’Abruzzo Toni 2013 92+ VM

CECI Puglia Felice Ceci 2011 90 WS

CERBAIOLA (SALVIONI) Tuscany Brunello Di Montalcino 2013 97 WE, 93 WA, 96 VM

CERRO, FATTORIA DEL Tuscany Rosso di Montepulciano 2016 90 JS

CERRO, FATTORIA DEL Tuscany Manero Rosso 2016 90 JS

CERRO, FATTORIA DEL Tuscany Vino Nobile 2014 91 JS, 3B

CERRO, FATTORIA DEL Tuscany Vino Nobile 2015 92 JS

CERRO, FATTORIA DEL Tuscany Vino Nobile Riserva 2013 91 JS, 91+ WA

COLPETRONE Umbria Sagrantino di Montefalco 2011 93 JS, 90 WS

COLPETRONE Umbria Sagrantino di Montefalco Sacer 2009 92 WS, 92 JS

COLPETRONE Umbria Sagrantino di Montefalco Sacer 2007 90 WA, 92 WS

DONATO D’ANGELO Basilicata Aglianico del Vulture 2012 92 VM

FEUDI DEL PISCIOTTO Sicily Cabernet S, Missoni 2015 91 WS

FEUDI DEL PISCIOTTO Sicily Chardonnay Ferretti 2015 91 WS

90+ GUIDE I TAL I AN PORTFOL IO


FEUDI DEL PISCIOTTO Sicily Frappato Carolina Marengo 2015 90 WS

FEUDI DEL PISCIOTTO Sicily Gianfranco Ferre Passito 2014 91 WS

FEUDI DEL PISCIOTTO Sicily Merlot Valentino 2014 90 WS

FEUDI DEL PISCIOTTO Sicily Nero d’Avola Versace 2015 91 WS

FEUDI DEL PISCIOTTO Sicily Pinot Noir L’Eterno 2015 91 WS

FEUDI DEL PISCIOTTO Sicily Pinot Noir L’Eterno 2014 91 JS

FEUDI DEL PISCIOTTO Sicily Pinot Noir L’Eterno 2011 91 JS

FOSSACOLLE Tuscany Brunello di Montalcino Riserva 2012 93 WA, 93 JS, 90 W&S

FOSSACOLLE Tuscany Brunello di Montalcino 2014 92 JS

FOSSACOLLE Tuscany Brunello di Montalcino 2013 92 JS, 94 WA, 92 VM, 94 W&S

FRASSINELLO, ROCCA D Tuscany Baffonero 2016 93 WS, 93 VM

FRASSINELLO, ROCCA D Tuscany Baffonero 2015 94 WS, 94 WA, 93 VM

FRASSINELLO, ROCCA D Tuscany Le Sughere 2016 93 WS, 91 JS, 90 VM

FRASSINELLO, ROCCA D Tuscany Le Sughere 2015 91 WA, 93 VM, 92 JS

FRASSINELLO, ROCCA D Tuscany Ornello 2016 92 WS, 93 VM

FRASSINELLO, ROCCA D Tuscany Ornello 2015 92 WS, 90 WA, 92 VM

FRASSINELLO, ROCCA D Tuscany Poggio alla Guardia 2016 90 WS, 92 JS

FRASSINELLO, ROCCA D Tuscany Rocca di Frassinello 2016 92 WS, 94 VM

FRASSINELLO, ROCCA D Tuscany Rocca di Frassinello 2015 93 WS, 93 WA, 95 VM

GAGLIOLE Tuscany Gagliole Pecchia 2015 96 JS, 95 WA, 92 VM

GAGLIOLE Tuscany Gagliole Pecchia 2013 95 WA, 95 VM, 95 JS

GAGLIOLE Tuscany Gagliole Rosso 2017 93-94 JS

GAGLIOLE Tuscany Gagliole Rosso 2016 96-97 JS

GAGLIOLE Tuscany Gagliole Rosso 2015 94 JS, 94+ WA, 94 VM

GAGLIOLE Tuscany Gagliole Rosso 2014 93 JS, 90 WA, 93 JS, 92 VM, 95 DEC

GAGLIOLE Tuscany Gagliole Valletta 2016 93+ WA, 94 VM

GAGLIOLE Tuscany Gagliole Valletta 2015 90 VM, 92 JS

GAGLIOLE Tuscany Gallule Chianti Riserva 2015 95 WA, 96 JS, 93 VM

GAGLIOLE Tuscany Rubiolo Chianti 2016 92 JS, 91 WA, 91 WS, 90 VM, 91 W&S

GARESIO Piedmont Barolo Cerretta 2013 91 WE

GARESIO Piedmont Barolo Serralunga 2014 90 WE

GANGHIJA, LA Piedmont Barbaresco Giacosa 2015 93 JS

GANGHIJA, LA Piedmont Barbera d’Alba 2016 91 JS

GANGHIJA, LA Piedmont Barbaresco 2015 91 WE, 92 JS

GANGHIJA, LA Piedmont Chardonnay 2017 90 JS

GIOVANNI ROSSO Piedmont Donna Margherita Barbera d’Alba 2016 90 WS

GOTTARDI Alto Adige Pinot Noir (Blauburgunder Mazzon) 2014 92 JS

GOTTARDI Alto Adige Pinot Noir (Blauburgunder Mazzon) 2013 93 VM, 92 WA

GOTTARDI Alto Adige Pinot Noir (Blauburgunder Mazzon) 2012 91 W&S

GOTTARDI Alto Adige Pinot Noir Riserva 2012 93 WA, 92 W&S, 92 VM, 92 JS

GOTTARDI Alto Adige Pinot Noir Bruno 2010 90 VM

IL CHIOSSO Piedmont Ghemme 2009 94 WE


IL POLLENZA Marche Porpora 2013 93 JS

IL POLLENZA Marche Cosmino Rosso 2013 93 JS, 90 WS

IL POLLENZA Marche Cosmino Rosso 2011 95 JS, 90 WS

IL POLLENZA Marche Il Pollenza Rosso 2013 94 JS

IL POLLENZA Marche Il Pollenza Rosso 2011 90 WS

IL POLLENZA Marche Il Pollenza Rosso 2010 93 JS

LA LASTRA Tuscany Vernaccia di San G. Riserva 2016 92 WS, 92 WE

LA PODERINA Tuscany Brunello di Montalcino 2014 91 WA, 90 JS

LA PODERINA Tuscany Brunello di Montalcino 2013 92 WE , 94 WA, 92+ VM, 93 JS, 91 W&S

LA PODERINA Tuscany Brunello di Montalcino Poggio Abate Riserva 2013 94 WA, 93 JS

LA PODERINA Tuscany Brunello di Montalcino Poggio Abate Riserva 2012 93 WA, 92 JS, 91 W&S

LA PODERINA Tuscany Rosso di Montalcino 2016 91+ WA

LE SALETTE Veneto Amarone La Marega 2014 90 WS

LUISA,TENUTA Friuli Sauvignon 2017 91 JS

LUISA,TENUTA Friuli Pinot Grigio 2017 90 JS

LUISA,TENUTA Friuli Merlot 2016 91 JS

MONTONALE Lombardy Trebbiano Orestilla Lugana 2016 96 DEC, 91 WS

MONTONALE Lombardy Montunal 2017 92 DEC

MONTERUFOLI Tuscany Vermentino Toscana 2016 91 JS

MONTERUFOLI Tuscany Val di Cornia 2011 92 JS

NURAGHE CRABIONI Sardinia Vermentino 2017 91 WE

PACHERHOF Alto Adige Kerner 2016 91 WE

PACHERHOF Alto Adige Sylvaner 2015 91+ WA

PACHERHOF Alto Adige Sylvaner Alte Reben 2015 92 WA

PALLAVICINI Lazio Amarasco 2015 90+ VM

PALLAVICINI Lazio Casa Romana 2013 91 VM, 90 WA

PALLAVICINI Lazio Malvasia Puntinata Stillato 2015 95 VM

PECCHENINO Piedmont Barolo Bussia 2015 93 JS

PECCHENINO Piedmont Barolo Bussia 2013 93 WS, 91 VM

PECCHENINO Piedmont Barolo Le Coste 2013 91 WS, 94 JS

PECCHENINO Piedmont Barolo San Giuseppe 2014 93 WS, 91+ VM

PECCHENINO Piedmont Barolo San Giuseppe 2013 96 JS, 93 WS

PECCHENINO Piedmont Botti Langhe Nebbiolo 2017 92 WS

PECCHENINO Piedmont Bricco Botti Dogliani Superiore 2015 92 WS

PECCHENINO Piedmont Dolcetto Dogliani Siri d’Jermu 2016 90 WS, 93 JS

PEDERZANA, TENUTA Emilia-Romagna Lambrusco Cantolibero 2016 90 WS

PEDERZANA, TENUTA Emilia-Romagna Lambrusco Grasparossa 2017 90 WS

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Asili 2014 95+ VM

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Montefico 2014 96 VM

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Montestefano 2014 95+ VM

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Muncagota 2014 94 VM

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Ovello 2014 (93-95) WA, 95 VM

90+ GUIDE i TAL I AN PORTFOL IO


PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Pajé 2014 96 VM

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Pora 2014 (91-93) WA

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Rabaja 2014 96 VM

PROD.DEL BARBARESCO Piedmont Barbaresco Riserva Rio Sordo 2014 93 VM

PROD.DEL BARBARESCO Piedmont Barbaresco 2015 93 WA, 90+ VM, 93 WE

RAMPOLLA Tuscany Chianti Classico 2016 93 WA, 91 W&S, 92 WE

RAMPOLLA Tuscany D’Alceo 2014 94 WA, 95 WE, 95 VM

RAMPOLLA Tuscany Sammarco 2014 94 WA, 92 WE, 93+ VM

ROSSO, GIOVANNI Sicily Etna Bianco 2017 91 WA

SAN LEONARDO Trentino San Leonardo 2015 94-97 WA

SAN LEONARDO Trentino San Leonardo 2014 92-94 WA, 91 VM

SAN LEONARDO Trentino San Leonardo 2013 93 WS, 96 WA

SAN LEONARDO Trentino Terre di San Leonardo 2015 91 WA, 90+ VM

SAN LEONARDO Trentino Vette Sauvignon Blanc 2017 90 WS, 90 VM

SAN LEONARDO Trentino Villa Gresti 2013 92+ WA

SAN LEONARDO Trentino Riesling 2015 91 WA

STATTI Calabria Arvino 2015 91 WE

STATTI Calabria Gaglioppo Batasarro 2013 90 WE

STRASSERHOF Alto Adige Sylvaner 2016 90+ WA

TERREDORA DI PAOLO Campania Rosaenovae 2017 90 VM

TERREDORA DI PAOLO Campania Greco di Tufo Loggia della Serra 2017 91 VM

TERREDORA DI PAOLO Campania Falanghina Corte di Giso 2017 92 VM

TERREDORA DI PAOLO Campania Fiano di Avellino 2017 91+ VM

TERREDORA DI PAOLO Campania Fiano di Avellino CampoRe 2015 90 WA

TERREDORA DI PAOLO Campania Taurasi Fatica Contadina 2012 90 DEC, 92 WS

TERREDORA DI PAOLO Campania Taurasi Fatica Contadina 2011 92 WE, 93 JS, 92 WS

TERREDORA DI PAOLO Campania Taurasi Pago dei Fusi 2011 92 VM

TERREDORA DI PAOLO Campania Taurasi Pago dei Fusi 2010 93 WE, 92 JS, 9 3 JS, 94 WA

TERRE DI PRINCIPE Campania Pallagrello Nero Ambruco 2015 91 WA

VIE DI ROMANS Friuli Chardonnay Vie di Romans 2016 91 WS, 94 JS

VIE DI ROMANS Friuli Chardonnay Ciampagnis 2016 93 JS

VIE DI ROMANS Friuli Dolée Friulano 2016 90 WS

VIE DI ROMANS Friuli Flors di Uis 2016 91 WS, 90 JS

VIE DI ROMANS Friuli Pinot Grigio Dessimis 2016 90 WS, 93 JS

VIE DI ROMANS Friuli Sauvignon Blanc Piere 2016 90 WS, 94 JS

—GLOBAL PORTFOLIO—ARGENTINA

WINERY REGION WINE VTG SCORE(S)

BODEGA NOEMIA Patagonia A Lisa Malbec 2017 93 JS, 93 WA, 92 VM

BODEGA NOEMIA Patagonia A Lisa Sémillon 2017 92 JS

BODEGA NOEMIA Patagonia J Alberto Malbec 2016 94 JS, 90 WA

BODEGA NOEMIA Patagonia J Alberto Malbec 2017 94 JS, 94+ WA


BODEGA NOEMIA Patagonia Noemia Malbec 2015 93 WS, 94 JS, 96 WA, 93+ VM

BODEGA NOEMIA Patagonia Noemia Malbec 2016 96 JS, 97+ WA, 94 WS

BODEGA MALMA Patagonia Extra Brut Sparkling Cuvée NV 90 JS

GOUGUENHEIM Argentina Malbec Sparkling NV 91 DEC

CHILEWINERY REGION WINE VTG SCORE(S)

BODEGA VOLCANES Chile Pinot Noir Tectonia 2015 90 JS

BODEGA VOLCANES Chile Parinacota 2015 90 JS, 91 W&S

FRANCEWINERY REGION WINE VTG SCORE(S)

CH. STE EULALIE Languedoc La Liviniere Minervois 2015 90 WS

CHATEAU LA MARZELLE Bordeaux St. Emilion/Bordeaux 2014 91 WS, 93 WE, 92 WA, 93 JS

CHATEAU LA MARZELLE Bordeaux St. Emilion/Bordeaux 2015 92 WE, 92 WA, 96 JS

CHATEAU LA MARZELLE Bordeaux St. Emilion/Bordeaux 2017 (89-90) JS

CHATEAU MAURAC Bordeaux Haut-Médoc 2016 92 WE

CHATEAU MAURAC Bordeaux Haut-Médoc 2015 92 WE

DOMAINE CHAMFORT Rhone Rasteau 2015 90 WA

DOMAINE CHATEAUMAR Rhone Secret de nos Vignes Chateauneuf du Pape 2016 (91-93) VM

DOMAINE CHATEAUMAR Rhone Secret de nos Vignes Chateauneuf du Pape 2015 (91-93) VM

DOMAINE CHEVALIER Rhone Marius Red Blend 2015 91 WA

DOMAINE CHEVALIER Rhone Marius Red Blend 2016 90 WS

DOMAINE GILLES NOBLET Burgundy Pouilly-Fuisse La Collange 2015 91 WS

DOMAINE GILLES NOBLET Burgundy Pouilly-Fuisse La Collange 2016 90 WS

DOMAINE GUY AMIOT Burgundy Chassagne Montrachet Old Vines Blanc 2014 90 WS

DOMAINE GUY AMIOT Burgundy Chassagne Montrachet Vergers 1er Cru 2014 90 WS

DOMAINE GUY AMIOT Burgundy Chassagne Montrachet Caillerets 1er Cru 2014 90 WS

DOMAINE GUY AMIOT Burgundy Chassagne Montrachet Champsgains 2014 92 WS

DOMAINE JACQUES GIRARDIN Burgundy Santenay Clos Rousseau 1er Cru 2015 92 WE

DOMAINE MARC COLIN Burgundy Saint-Aubin 1er Cru En Remilly 2016 93 WA

DOMAINE MOREUX Loire Sancerre Les Bouffants 2016 91 WE

DOMAINE MOREUX Loire Sancerre Les Monts Damnés 2015 93 WE

DOMAINE MOREUX Loire Sancerre Les Monts Damnés 2016 93 WE

DOMAINE RASPAIL-AY Rhone Gigondas 2016 93-95 VM

DOMAINE RASPAIL-AY Rhone Gigondas 2015 (91-93) WA

EMILE BEYER Alsace Pinot Blanc Tradition 2017 90 VM

EMILE BEYER Alsace Pinot Gris Tradition 2016 92 WE

EMILE BEYER Alsace Gewurztraminer Tradition 2017 91 VM

EMILE BEYER Alsace Gewurztraminer Tradition 2016 92 WE

EMILE BEYER Alsace Gewurztraminer Pfersigberg 1er Cru 2015 93 WE

EMILE BEYER Alsace Pinot Noir Eguisheim 2015 90 JS

EMILE BEYER Alsace Riesling Tradition 2015 90 WE

EMILE BEYER Alsace Riesling Eguisheim 2016 92 WE

90+ GUIDE GLOBAL PORTFOL IO


EMILE BEYER Alsace Riesling Pfersigberg 1er Cru 2016 94 WE, 92 JS

EMILE BEYER Alsace Riesling Pfersigberg 1er Cru 2014 90 WA

J.M. GOBILLARD Champagne Champagne Brut NV 90 WS, 94 WA

J.M. GOBILLARD Champagne Champagne 1er Cru Grand Reserve NV 91 WS, 91 WE, 94 DEC

J.M. GOBILLARD Champagne Champagne Brut Rose NV 90 WS

PORTUGALWINERY REGION WINE VTG SCORE(S)

Quinta da Romaneira Duoro Touriga Nacional 2015 91 WS, 93 WE

Quinta da Romaneira Duoro Touriga Nacional 2015 92 WE

Quinta da Romaneira Duoro Tinto Red 2015 93 WE




Quinta da Romaneira Duoro Tinto Red 2011 90 JS, 92 WE

Quinta da Romaneira Duoro Petit Verdot 2015 92 WE

Quinta da Romaneira Duoro Petit Verdot 2014 92 WE

Quinta da Romaneira Duoro Red Reserva 2015 95 WE



Quinta da Romaneira Porto 10 Year Old Tawny Port NV 90 WE

Quinta da Romaneira Porto Vintage Port 2016 92 WE

Quinta da Romaneira Porto Late Bottled Vintage Port 2012 93 WA, 92 WS

SPAINWINERY REGION WINE VTG SCORE(S)

Finca La Emperatriz Rioja Terruno 2012 91 WA

Finca La Emperatriz Rioja Terruno 2011 93 DEC

Finca La Emperatriz Rioja Crianza 2015 91 WA

Finca La Emperatriz Rioja Reserva 2012 92 WA

Finca La Emperatriz Rioja Viura Cepas Viejas 2014 91 WA

Finca La Emperatriz Rioja Viura Cepas Viejas 2012 90 WA

Finca La Emperatriz Rioja Parcela 1 2012 90 WA


VIAS: Introduce yourself! Please walk us through your experience as a chef. DAVID BURKE: It’s a long walk! I started out as a dishwasher in 1976, I worked for the CIA. I went to pastry school in Paris,

worked in France, then in Norway, and then landed in NYC in 1984 for Daniel Boulud and then I went to the River Café and worked for Charlie Palmer. Next I became the chef at the River Café in 1987. I represented the U.S. as a chef at the

International Culinary Olympics in Tokyo, and I won a couple of awards that helped my career. In 1992 I opened the Park Avenue Café with Alan Stone, the founder of TGI Fridays and Smith and Wollensky, and I spent 10 years with him opening

many restaurants. In 2003 I opened “David Burke and Donatella,” and I opened 7-8 other restaurants under David Burke name, this [Tavern] was called “Fishtail by David Burke.” After that we had sold part of the company and we had a separation in my partnership. Over the last 4-5 years I've opened about 10 other restaurants with my brand, some I own and some I consult for. I do a lot of teaching and consulting for Holland America Line, Singapore Air, Sam Adams. We

develop, create and run restaurants very well and one of our strengths is the creativity and design of concepts such as “Fast Casual” and “tablecloth food service restaurants.” My goal in the future is to start collaborating with local colleges, setting

up an apprenticeship program to teach young students how to cook without coming out of school with debt.

Who or what inspired you to become a chef?It wasn’t one person who inspired me. It was the energy and the freedom I had as a young boy in the kitchen.

How do you define your style?I am driving the modern-American type of kitchen. Our food is creative; we have a unique combination, a little bit daring.

We have a strong emphasis on the look of it, we don’t want to be as the same as our competitors. For example, I was very young when I became a chef and I worked for some very good chefs and during my time at the River Café, with its

wonderful view, people would come there and just fall in love, look at each other and look at the window with Manhattan skyline. So we needed to create dishes that were as higher, if possible! Our food needed to be conceived as conversational,

which is now called “Instagrammable.” It had to be unique and for me to compete with people that I’ve worked under. I have had a better crème brûlée, for example – we all make it. So, why mine is better? I have to present it better, I gotta

think harder, I gotta create without losing the fact that it’s a good one. We have to respect traditions – the Italians do it very much, they respect simplicity and quality, which is actually hard to do when you are very creative. Our food has always

been driven by seasonality, high quality products, and creativity, but I also listen to the public. I know what American diners want to eat; as much as we stay ahead of the curve, we also circle the wagons around what people want.

Speaking of what the people want, how do you respond to dining trends?We try to stay ahead of trends, and instead become the trendsetters. We can’t get lazy, we need to have an open mind and we can’t ever think that “we've made it.” We happen to be very open to new ideas, which is always good and then we start getting into dietary things, geographic factors, simplicity comes into play, how you want to eat, and how all of these things head up to experience. It’s like the Superbowl when younger players look at the older players, who are calmer than them since they've played it before. The same applies in food: you don’t have to over decorate, you don’t have to be the

una Vias

in cucina

presents an interview withChefDavidBurke


first one to make something, you just have to be the first who make it correct and the best.I also have an idea box – before, it was just paper and pen, now it's on my laptop. I write down ideas, try new ingredients. Curiosity is a very important thing for chefs as well as being daring. In the end, it’s just food. How does wine play a role in your restaurants?The role of wines in the restaurant overall, and in recipe development, is important because we have to be careful with certain flavors and spices. Every time a customer drinks a very expensive bottle of wine – they don’t want overly spiced flavors like chili, nutmeg, or vanilla bean to take over their palate. We've experienced over time that people like their palate to dance a little bit – we just have to be very careful that it’s not on every dish, and not everybody eats the same way, so it’s always a balancing game.Education is also very important when it comes to explaining to customers that a particular food can be paired with a specific wine. Usually people know when a wine is good and know what they like. I would always rather make less profit on wines and give customers a better experience and a better product. When a customer loves an experience, he comes back- always. This simple concept is applicable for food and wine at the same time. You always better to put something of quality in front of something which maybe is giving you more money, but you are losing a friend for that.

Which is your favorite wine and your favorite dish?When I was young I worked in very good French restaurants and I learned a lot about French wines. My first case of wine was a Bordeaux that someone bought me as a gift. As an American, I have to say, that for me it’s very important to understand the names of wines in order to have a memory bank about what is what. I've had many good Italian wines and of course I've had tried some big brand names. It’s just different styles but anything with good quality really works. It’s just about quality.

For example, I once traveled to Italy because I was dating a girl whose parents where from there and I had so many wonderful meals; every meal was so good. It’s not that you have to go to a 3 star Michelin restaurant- the restaurants we went to were on the seaside, on a cliff, and it was an overall marvelous experience, also in terms of education about wines. So my favorite wine is not necessarily from one country or

another, it’s just a good bottle of wine, had at the right time. Wine and food have a lot to do with who you are with, and where you are. The experience at the table is crucial. I like good stuff. I love artwork, for example, and I have plenty of them, which I've bought as souvenirs, because most important for me, is the memory compared attached to them. All of them are beautiful but, most importantly, all of them are my memories. When you are with your family, having a meal and a wine, you are creating the kind of memories that you will remember forever.

"My favorite wine is not

necessarily from one

country or another, it’s just a good

bottle of wine, had at the right time."

Any future projects in tow?One thing I am working on is a TV show called “Doggy Bag.” On this show I will be teaching people what to do with left-overs an I will be very creative, helping them to start thinking like a Chef.

The real future though, for me, will be education projects. I have so much experience and knowledge that I want to share. I started cooking with the old master chefs and I got a taste of what classic French food was, and then I was part of a mood creating modern-American cuisine which is fascinating. There is a lot to teach, and I think teaching is a very valuable thing; you also get a lot of pleasure out of it since it’s beyond competition. Now it’s all about giving, teaching and watching someone else succeed. When you teach somebody something it's a great feeling; knowledge is a powerful thing and you can see in people

who want to succeed that they will put your suggestions in their memory bank and use it for the future. You will always get more out of people you teach than people you simply pay.

Can you offer a couple of suggestions for young students who want to follow your career path?Often times I am asked by friends of mine who have kids or nieces or nephews who want to go to culinary school for some suggestions. My advice is really simple. If you want to become a chef, you need to go work in a restaurant- forget TV Food Network, forget being a celebrity, and just fall in love with the craft.

It’s so difficult being a chef if you don’t like it. The hours are tremendous, the dedication, the physicality of standing up for 12 hrs a day; you have to put the extra hours when you're young, and be strong enough to handle the mental and physical demands of the job. If you work 70 hours a week, you are really getting, after one year, a year and a half's worth of experience. So, when you see a top chef who is 30 years old, he has close to 20 years’ experience and it means that he started working when he was almost 15. It sounds crazy but it’s true. Chefs don’t get licenses of levels depending on the hours they work, but it’s a passion job and a great career if you like it- just like anything. If you don’t like it, you are not gonna be good at it. The key is finding out if you really, truly want to become a chef. So my best suggestion for young students is to make sure that this is what you want. For me... it happens that I like it a lot! •

DAVID BURKE TAVERN, NYC

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