Issue link: https://digital.copcomm.com/i/859549
{ SOMMjournal.com } 75 JENNIFER SIMONETTI-BRYAN, MW, Wine Consultant, Los Angeles "Masi is a quintessential producer of Amarone and Ripasso style wines. Like many Italian producers, Masi has a deep respect for and celebrates culture and tradition. What sets them apart, however, is their continuous drive to look at new ways to improve. For example, Masi has advanced control and diligent precision over their process of drying grapes, or appassimento, and they use freshly dried grapes for Campofiorin. This is different than the traditional method of throwing in used and pressed Amarone skins before being discarded. Masi's methods reduce the incidence of grape rot and off flavors or unbalanced bitterness and alcohol in the resulting wine. While "old school" methods sound incredibly romantic, I found myself visiting some drafty, damp, moldy and smelly drying racks at different producers and thinking that the pests, fungus and bacteria in the air and in the wood has a higher risk of impacting the wine negatively. This is why I always know and trust Masi's wines are going to be delicious. My absolute favorite pairing is Masi's Costasera Amarone with Parmigiano Reggiano with Lavender Honey drizzled on top. This pairing touches all the taste senses—sweet, sour, salt, bitter and umami. I salivate just thinking about it!" Hristian Iliev, Lead Sommelier at Carbone Las Vegas "About 60 percent of my wine list is Italian with the rest either French or American. We have around 700 selections on the list at this point. Of course, we have Barolo and Brunello; Amarone varies because of availability, and I always want to carry the top producers. I pour Costasera by the glass and offer several of the single vineyard Amarones such as Campolongo di Torbe, Mazzano, and Vaio Amaron, as they are available. Our Costasera by the glass program does really well. Our customers love full-bodied reds with our cuisine, and so Amarone is very popular. As far as pairing with the Costasera, the Cherry Pepper Ribs are delicious. They're slowly cooked for ten hours and then finished on the Carbone grill. The rich, smoky character of the ribs works really well with the flavors of the Costasera. The staff also loves the Costasera; it's a good alternative to the big Napa Valley wines that are usually asked for. They also like the story behind the wine and the unusual winemaking technique as well as the fact that it's such an old tradition that has been kept alive." BOBBY STUCKEY, MS, owner of Frasca Food and Wine, Pizzeria Locale and Scarpetta Wine Company, Boulder, CO The Somm Journal recently visited one of Boulder's top restaurants, Frasca Food and Wine, with owner Bobby Stuckey, MS, and Sommelier Jeremy Schwartz. The restau - rant focuses on northeastern Italian cuisine, and as such the Masi Agricola wines fit beautifully on Stuckey's thoughtful wine list and with the creative menu. Sommelier Jeremy Schwartz shares, "We consistently showcase Amarone on our list, as it is one of the most important Italian wines. They can be terrific for the Italian wine connoisseur or someone who wants to be introduced into Italian wine. We would recommend this style of wine with various dishes, from richer pasta ragus to roasted, grilled meats to aged cheese, even by itself. Masi is an incredibly important and influ - ential winery in the Veneto. They helped revolutionize and develop the area and assisted with its international success. They also continue to contribute with research, sustainability, innovation and fantastic wines. Masi Campofiorin is an iconic wine, the first "SuperVenetian," re-fermenting a still wine with semi-dried grapes to create a robust, powerful red. Appassimento is an historic winemaking technique; by drying the grapes for a period of time, the wines become powerful and complex—wines of medita - tion—great with food or by themselves. PHOTO: BILL BRANDEL Publisher and Editorial Director of The Somm Journal Meridith May with Bobby Stuckey, MS, owner of Frasca Food and Wine. Jeremy Schwartz, Sommelier at Frasca Food and Wine in Boulder, CO, with the 2014 Campofiorin and house charcuterie. PHOTO: KELLY SHROADS