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We spent my birthday weekend in the Hamptons at the home of our friends, Ernie and Louise De Salvo. Louise is an excellent cook and Ernie and I have the same taste in wine. We started with lunch on Saturday with zucchini flowers stuffed with mozzarella and anchovies in a batter and deep-fried. This is one of my favorite foods and I have it whenever I am in Rome.
This week I tasted two sparkling wines made with what the Italians call metodo classico, the Champagne method. One was a Lambrusco, a wine I am very familiar with but this was the first time I tasted one made in this way. The other was made with Negroamaro, a familiar grape variety, but not as a sparking wine and certainly not by the Metodo Classico.
It can be argued that that Italy’s best sparking wine made in the classic method comes from Franciacorta. One of my favorite producers from this area is Bellavista At a Bellavista tasting and lunch at Del Posto in NYC, I noticed immediately that the labels on the entire line of wines were different.