<a target="_blank" href="http://maialinonyc.com/">Maialino</a>

Gramercy Park Hotel

2 Lexington AveNew York, NY 10010
Tel. +1 212 777-2410

Food:

Prosciutto di Parma &amp; Mozzarella di Bufala

Insalata; Snap Pea, Mint, White Balsamic &amp; Fiore Sardo

Crudo; Raw Fluke, English Pea &amp; Agrumato Olive Oil

Tonnarelli a Cacio e Pepe; Pecorino &amp; Black Pepper

Bucatini all’Amatriciana; Spicy Tomato &amp; Guanciale

Grilled Ribeye for Two

Tiramisu

Cookies

Wines:

<table>
 <tbody><tr>
 <td>
 1995 &nbsp; Fèlsina
 Chianti Classico Riserva Rancia
 </td>
 <td>
 94
 </td>
 </tr>
 <tr>
 <td>
 2005&nbsp;&nbsp; Kante Vitovska
 Selezione
 </td>
 <td>
 95
 </td>
 </tr>
 <tr>
 <td>
 2001 &nbsp; Poggio di
 Sotto Brunello di Montalcino
 </td>
 <td>
 94
 </td>
 </tr>
 <tr>
 <td>
 1985&nbsp;&nbsp; Mastroberardino
 Taurasi&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
 </td>
 <td>
 92
 </td>
 </tr>
 <tr>
 <td>
 NV&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cappellano
 Barolo Chinato&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; 
 </td>
 <td>
 93
 </td>
 </tr>
 <tr>
 <td>
 1987&nbsp;&nbsp; Marco De
 Bartoli Marsala Superiore Riserva
 </td>
 <td>
 92
 </td>
 </tr>
 <tr>
 <td>
 2010&nbsp;&nbsp; Braulio Amaro
 Alpino Riserva Speciale
 </td>
 <td>
 95</td></tr></tbody></table>

Over the last few years, Maialino has become one of my
favorite spots in New York.&nbsp;This recent
dinner provided a great opportunity to explore the oenological riches of Italy.

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1436468133182-felsina.jpg">

Fèlsina’s 1995 Chianti Classico Riserva
Rancia

Many years ago, when I was in high school, my parents retailed the Fèlsina wines. That was the beginning of a long-term love affair with the
wines of this reference-point estate in Castelnuovo Berardenga. A few of us
arrive early for dinner. What better way to start than with a bottle of
the 1995 Chianti Classico Riserva Rancia
and a plate of Maialino’s Prosciutto di Parma &amp; Mozzarella di Bufala? Beautifully
delicate and lifted, the 1995 Rancia is absolutely sublime. Now gently mellowed by
age, the 1995 is at a glorious peak of expression, with captivating aromatics
and a level of translucent purity that is a marvel to behold. It’s going to be
a great night.

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1436468157094-Crudo1.jpg">

Crudo; Raw Fluke,
English Pea &amp; Agrumato Olive Oil

Maialino, Danny Meyer’s homage to the Roman trattoria,
offers a wide-ranging menu with plenty of choices.&nbsp;We start with the Snap Pea Insalata and Raw
Fluke Crudo, both perfect for a warm spring night, as the flavors are bright
and intense, one of the signatures of the food here. White wine has been on my
mind of late, especially because it is so often treated simply as a precursor to more 'important' reds. I want my guests to experience what a structured white can
be. Edi Kante’s 2005 Vitovska Selezione
proves to be irresistible. A big, intensely mineral white from the rocky soils
of Friuli’s Carso district, the 2005 needs time in the decanter to open up, but
when it does it offers something that is common to all great wines; the ability
to captivate all the senses. 

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1436468171390-TomatoPasta1.jpg">

Bucatini
all’Amatriciana

Our two pasta courses, served family style, are faithful
renditions of Roman classics. Both are delicious, but the Bucatini
all’Amatriciana is especially tasty. Mailalino’s grilled rib-eye is advertised
as a main course for two people, but unless you have an insatiable appetite, it
easily serves three! What to drink with grilled steak? One of the things I love
most about Maialino’s winelist is the availability of hard to find wines at
reasonable prices. Wine Director Jeff Kellogg has done a terrific job putting
together a list that basically guarantees wine lovers will be back for second
and third visits.

<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1436468182727-Steak1.jpg">

Mailalino’s grilled
rib-eye for two

Poggio di Sotto’s
2001 Brunello di Montalcino turns out to be more delicate than I had
expected, with gorgeous aromatics and a silky feel.&nbsp;&nbsp;Over time, the 2001 has come together nicely in bottle, but it is a wine of
finesse that is overpowered by the ribeye.&nbsp;That is not an issue with Mastroberardino’s 1985 Taurasi, which
is essentially a textbook example of what Aglianico and Taurasi are all about. &nbsp;Smoke, tar, cured meats,&nbsp;incense, crushed rocks and herbs all come to life in the glass.&nbsp;This is an especially fine bottle of the 1985. While there is little upside
left from further cellaring, the 1985 simply oozes Aglianico character.

&nbsp;<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1436468199168-Dinner+bottles2.jpg">

Although I am not a big dessert fan, the Tiramisu is hard to
resist. Kellogg brings out a series of dessert wines to match. Cappellano’s Barolo Chinato, which is
more on the savory side of things, is a personal favorite. It’s great to see
fine Marsala treated with the respect it deserves. De Bartoli’s 1987 Marsala Superiore Riserva is gorgeous. But my
favorite is the 2010 Braulio Amaro
Alpino Riserva Speciale, a Valtellina amaro that is simply fabulous. Persistent and intense but never heavy, the Braulio is a real treat.&nbsp;The bright, herbal/savory notes and
refreshing acidity are the perfect way to wrap up another superb dinner at
Mailalino.<img alt="" src="https://allgrapes.s3.amazonaws.com/uploads%2F1436468227633-Dessert+Wines1.jpg"> 

-- Antonio Galloni

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