The Tasting Panel magazine

September 2016

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Page 36 of 116

36  /  the tasting panel  /  september 2016 ON THE LIST LAMOLE DI LAMOLE CHIANTI CLASSICO LIGHTS UP THE NIGHTLIFE AT LAVO IN NYC by Rachel Burkons / photos by Timothy Murray L eave it to Las Vegas to give birth to a world-class Italian restaurant-slash- nightclub. LAVO, a pasta-meets-party scene was so innovative, in fact, that it was "the first restaurant concept to start in Las Vegas and then go to New York instead of the other way around," comments Keith Nelson, Executive Beverage Director for the TAO Restaurant Group, which operates LAVO in both cities. "There's a big, festive atmosphere to say the least." But being sexy enough for Las Vegas and hip enough for New York doesn't mean LAVO is party-party with its wine program. "We have over 300 selections, primarily Italian, followed by domestic and then French," continues Nelson, explaining that these wines are a perfect match for the hearty Southern Italian cuisine. And with classic Italian cuisine being served up, Nelson admits that there's one wine category that leaps to mind for his consumers, even if they're at a place where vodka bottle service rules the late-night set: Chianti Classico, the perfect accompa- niment to a great Italian meal. One wine, in particular, is a well-received Classico among his guests: the Lamole di Lamole Chianto Classico DOCG Blue Label. "This wine is a classic example that is steeped in tradition," says Nelson. "It delivers the typicity of Chianti Classico and the pureness of Sangiovese and is a natural match with Italian food, tomatoes and pasta." Nelson continues, "This is a wine that delivers every time, on a daily basis, and our clientele demands a wine that can offer this sort of quality at an under-$100 price point." Named after a valley in the heart of Chianti Classico that's been producing wines for over 500 years, the Lamole di Lamole winery stands in a former castle, and with vineyards situated on some of the highest sites in Chianti Classico, the wines are known for their excellent structure, nuance and balance. A Nouveau Classico Keith Nelson is the Executive Beverage Director for TAO Restaurant Group. Tasting Notes Thrilling acidity is both calmed and stimulated by ripe wild cherry and tart rhubarb, rooibos tea tannins and sour cherry. Fragrant savory notes of charcuterie linger as an echo along with a touch of nutmeg. 94 —Meridith May

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