2010 Buccella Cabernet Sauvignon from Napa Valley – Unwrapping the Last Bottle
(Photo ©Michael Kelly)
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
(Photo ©Michael Kelly)
2010 Buccella is a Cabernet Sauvignon (86%) with Malbec 6%, Petit Verdot 3%, Merlot 3% and Cabernet Franc 2%. Robert Parker rated this wine at 95 points a few years back. I acquired it eleven years ago and it has been resting with “its brothers” very quietly in the cellar. On the eyes this is a deep black color and medium-full viscosity. The fragrance is black cherry and blueberry. On the palate, it opens to express both the blueberry and cherry with distinction. Secondary flavors of vanilla and dark fruits abound. Key to this wine is the finish with soft and smooth silky tannins, this is not your normal big and sharp Napa Valley Cabernet Sauvignon. Rather than pick you up and slap you upside the head, this comes and caresses and warms you like a comforter next to a fireplace in winter. The style is as unique as its label. Absolutely one of my top twenty wines. Hard to find a 2010 rated 95 points by Robert Parker and price ranges from $185 to $225. The current release is their 2020 vintage. The wine comes in at 14.5% alcohol.
Unfortunately, this was my last bottle of Buccella!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
(Photo ©Michael Kelly)
Pulled this bottle out of the cellar to pair with freshly cut 2” filet mignon steaks purchased at Swingle Meat Market in Jackson. Seasoned, seared and BBQ’ed at 1500° on the grill to a beautiful medium rare finish. Served with a dollop of Blue cheese crumbles on top. Accompanied by fresh snap peas sauteed with garlic, a small Yukon Gold potato and a fresh salad with cooked bacon, cherry tomatoes and blue cheese. A perfect pairing for this tender filet mignon that was easily cut with a butter knife! The smooth tannins were sufficient to cut through the meat, and the taste was remarkable with both the meat and Blue cheese. This was the best tasting filet mignon in recent memory.
This was the first time we stopped by Swingle Meat Company, and we will most certainly be stopping regularly going forward. Great beef and other products are both freshly cut while you wait or some are frozen. They are a family-owned business and have been in business since 1945.
The Winery
Buccella is a small artisan and boutique winery committed to making limited quantities of luxury wines. They are in the southern area of Napa with fruit coming from some of the premiere vineyards in Napa Valley.
(Photo ©Michael Kelly)
It is not often a wine goes without an identifying label with the winery name on the front. Their name and information being located on the back of the bottle. Collectors know that Buccella wines have this identifiable wax logo stamped on the bottle. It is a contemporary interpretation of a traditional silver tastevin cup used for tasting in Bordeaux and other areas. This along with the name “bucella”, a Latin word meaning mouthful, provides a perfect representation of this exquisite wine. The winery was founded in 2002 by Bill Deem and his wife Alicia who are still actively involved in the business.
The Winemaker & Consultant
The wine was made by Rebekah Wineburg who was the winemaker there from 2009-2015. Renowned winemaker Celia Welch was the consulting winemaker for 3 years at Buccella. Rebekah is now the winemaker at Quintessa and owner/winemaker at Post and Vine Wines. The current winemaker at Buccella is Bradley Schroeder
Sláinte,
Michael
“First Taste of the Year” Fundraiser Was a Tremendous Success
The 39th annual “First Taste of the Year” event was held on Saturday February 21st, 2026 at the Armory on Main Street, in Copperopolis, California. It was sponsored by the Copperopolis Community Center, a volunteer staffed organization that restores and preserves the two publicly owned historical buildings in town. 2026 marks the 39th Annual wine tasting event and coincides with the 166th anniversary of Copperopolis. The two buildings are the historical brick Congregational Church and the Armory. Both buildings were constructed during the copper rush in the mid 1800’s, the Armory in 1863 and the church in 1865. Copperopolis was the center of the “Copper Rush” (after the gold rush). These are two of the four buildings in town on the National Register of Historic Places: Copperopolis Armory and the Congregational Church. From 1860’s to the time the mines closed in 1945, 72,598,883 pounds of copper were mined in Copperopolis and the copper used in the Civil War, WWI and WWII for ammunition casings.
Photo Calaveras Community Center
Photo Calaveras Community Center
With advance purchase the cost was $30 which included a commemorative wine glass, hors d’ Oeuvres, a raffle and of course many wines to enjoy. Wineries pouring were Ironstone Vineyards (Murphys), Indian Rock Vineyards (Murphys), Frog’s Tooth Winery (Murphys), Gossamer Cellars (Murphys), Indigeny Reserve (Sonora), Jessie’s Grove (Lodi), La Folia (Murphys), Newsome-Harlow (Murphys) and Prospect 772 (Angels Camp). Two others were scheduled to pour being Jazz Cellars (Murphys) but was snowed in from recent storm and Bodega del Sur.
The attending guests voted for Best White Wine and Best Red Wine tasted during the evening.
For the Best White Wine, the 2023 Prospect 772 Tatum’s Grace won. It is a blend of 50% Roussanne and 50% Viognier. A beautiful wine with hints of apple, pear and honeysuckle.
Photo ©Michael Kelly
For the Best Red Wine, there was a tied between Frog’s Tooth Winery and La Follio. The Frog’s Tooth Winery 2024 GSM was a wonderful and refreshing wine of Grenache, Mourvedre and Syrah. Smooth, jammy, savory spices with rustic notes. It recently won a Gold Medal at SF Chronicle Wine Competition.
Photo ©Michael Kelly
La Folia tied for first place with their Barbera possessing gorgeous aromatics with cherry, cranberry with a modicum of spices and a candied finish.
Photo ©Michael Kelly
Additionally raffle tickets were available to purchase. Winners were announced for prizes of various gifts, gift certificates and baskets announced towards the end of the evening.
The turnout was outstanding this year with the community supporting the Community Center fundraiser. All the attendees applauded the wineries participating and appreciated their attending.
Photo ©Michael Kelly
Noticed while tabulating the votes, every winery received votes for their wines!
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
This was a classic small town America fund raising with the community helping to support a worthy cause! The volunteer committee hosting this event worked tirelessly in making it successful.
Sláinte,
Michael
2024 LXV Blanc De Franc – An Elegant and Layered Beauty With a Subtle Message
Photo ©Michael Kelly
Background
Our Friday Night Wine & Dine group met last Thursday evening to enjoy a meal at Verona18. Their special this evening was a blackened salmon, and I decided to pair it with this wine.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
First on the eyes, a pale light-yellow color. On the nose, floral aromas that changed throughout the wine temperature. On the palate, flavors of white peach and pear were dominant. Secondary flavors of minerality and a touch of vanilla. Most notable was the weightiness of this wine in the mouth due to being aged 10 months on lees with constant stirring in French oak barrels. The finish was a bit abbreviated, which only beckoned another sip. Each sip was contemplative trying to unlock the secret code to this graceful and delicate wine.
Photo ©Michael Kelly
Besides the wine being mysterious and hiding nuances of subtle enjoyment, so the label is similar. Notice the label has writings in Sanskrit references sections of the Bhagavad Gita. The answer is straightforward with the upper portion referencing “earth, water, fire, ether, mind, intellect and ego” referencing components of material matter. For LXV, Neeta explained that this “speaks beautifully to terroir” the elements that give wine its character.
The second reference, being the lower portion, states “the one who knows the truth thinks I do nothing at all”. This about the ego-less actor referencing the winemaker who as Neeta states “is fully engaged in the world yet knows the true self is untouched and the winemaker acts, but nature does the work”.
Truly both reference the wine grounded in terroir, the elements of earth, and speaks to effortless ego-fee creation (minimal intervention) that LXV strives for in their winemaking.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Had chosen this wine assuming raspberry and strawberry flavors would counterbalance the blackened salmon with its flavors and the acidity cut through the salmon. Upon reflection the blackened salmon flavor was a bit too much for this refined wine, nevertheless the food and wine were both tremendously enjoyable.
LXV Wines and Wine Tasting Experience
LXV provides a unique tasting experience located at 1306-B Pine Street, Paso Robles. They were rated one of the Top 10 tasting experiences as rated by USA Today. LXV, besides holding regular wine tastings, also provide an optional spice pairing. The spice pairings are far reaching with Peruvian, Mystic Orient, Smolder Notes, Turkish Shores, Shmeli Suneli and many more spice packets. One is whisked away with their varietal and proprietary blends to capture the adventures of different cultures and culinary treats.
Photo of Neeta Mittal from their website
The idea of exotic spices started with Neeta’s mother in a town south of Mumbai. Her mother would regularly visit the spice markets to purchase fragrant herbs and spices to go with their handmade Tandoori Masala. One of the goals of spice tasting is to open the confined discussion of pH and acidity of wine to a broad horizon of international flavors. Today they offer besides a variety of “Bordeaux influenced wines”, others like Sangiovese, Nebbiolo, Syrah and many more. Their wines receive ratings from 97 points to 99 points!!
Kunal and Neeta Mittal are the driving force behind their love affair with Cabernet Franc offerings. Currently they offer Cabernet Franc and Cabernet Sauvignon from France, Saint Émilion and their Willow Creek estate in Paso Robles. As they state “Maison Mittal, exists where Bordeaux and Paso conspire – two continents speaking one language of stone, discipline and time. We arrive not as a luxury, but as a reminder that wine can still be a practice of place, spoken with global fluency and crafted with unapologetic precision. The wines we leave behind will outlast the moment they were made.”
Photo of Kunal Mittal from their website
To read more about their journey, how they found Paso Robles and they quest to make Paso Robles the Cabernet Franc capital in California read the following links:
https://californiawinesandwineries.com/2023/12/26/lxv-wines-presented-cab-franc-day-paso-robles/
and
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A few other wines were enjoyed this evening with each person or couple bringing a wine of choice from their home.
Photo ©Michael Kelly
Sláinte,
Michael Kelly
Wine and Food Pairing Question
Wine & Foodie Lovers: A question on food and wine pairing. I whole heartily subscribe to the saying and use it with most stories about food and wine pairing is – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” by Andre Simon.
Photo ©Michael Kelly
Last week a new recipe was tried called Spinach Tomato Gorgonzola Stuffed Chicken. The result was delicious; however, the ingredients went with contrasting wines. Here are the ingredients: baby spinach, sundried tomatoes in oil, gorgonzola cheese, chopped shallot, bacon, minced garlic, fresh basil, panko, fresh oregano, kosher salt and olive oil. Each chicken breast was filleted and stuffed with the filling. The stuffed chicken breasts were first seared in a cast iron skillet and then baked. Accompanying the meal was rice and a fresh garden salad with bacon, halved cherry tomatoes and slices of purple onion.
Here is the issue on wine pairing with competing flavor profiles.
- Fresh basil, sun-dried tomatoes and garlic pair well with herbal notes of Cabernet Franc.
- Gorgonzola pairs well with a sweet Late Harvest Riesling or Sauterne to complement the salty, creamy notes of the dish.
- Spinach pairs best with crisp, high-acid white wines that complement its earthy, mineral-rich and sometimes slightly bitter profile like Sauvignon Blanc Grüner Veltliner, or Vermentino which highlight green fresh flavors.
- Baked chicken pairs best with versatile wines that balance savory, delicate meat of the chicken like Chardonnay or a light-bodied Pinot Noir.
So, what wine from above list or other varieties, would you choose to complete and the meal?
Sláinte,
Michael Kelly
Gossamer Cellars in Murphys, California
Two new and excellent wines by Gary Grant: Treixadura and “Reed” Charbono.
Slainte,
Michael Kelly
Avellino’s Italian Market and Wine Bar
Avellino’s Italian Market and Wine Bar in Angels Camp, continues to exceed expectations! Located at 1225 S. Main Street, Angels Camp. They provide great imported wines, excellent service, genuine hospitality and scrumptious foods. It is one of our favorite places just to simply relax and enjoy a glass of Italian wine and a few truly Italian tidbits on an afternoon. 98% of all the foods and wines are imported from Italy.
Salute,
Michael Kelly
2021 Mineral Wines Syrah and a Winery Moving to Idaho!
Background
Photo ©Michael Kelly
I have written several stories about Brett Keller, owner and winemaker of Mineral Wines and his delicious and award-winning wines when he was in Murphys, California. He has been relocating his winery and operation to Eagle, Idaho for the last couple of years. He is about to break ground shortly on his new facility and is very excited to continue to serve established customers who follow his wines in Calaveras County and beyond and introduce new customers in Idaho.
More recently Brett and family moved to Eagle, Idaho. There he is busy setting up his new winery location, still being called Mineral Wines. He has established himself with local folks assisting in yearly crushes. While still having some varieties of grapes from the Sierra foothills, he has begun making Idaho based wines, specifically Malbec and Syrah. In 2022 he made a Tempranillo, Cabernet Sauvignon and Meritage blend all from the Snake River Valley. The most recent vintage is his 2023 Syrah and a Merlot from a local vineyard just outside of Eagle, Idaho. On their 10-acre estate in Eagle, they have completed their plans for the winery and are currently heading to permit it to start construction in early Spring.
In a conversation with Brett one very interesting fact is that Idaho was declared the leading wine consuming state in the US by per capita by VinePair (https://vinepair.com/articles/map-states-drink-wine-america-2020/)
Photo from Mineral Wines website
When they open their doors, Mineral Wines will hit the road at full speed with over 30 Gold and Double Medals to win the hearts and palates of those in Eagle Foothills AVA on the edge of Treasure Valley in Idaho.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
I had previously written a story on his 2018 Syrah, and this vintage only tastes better. Brett makes his Syrah in the French style as he states, “great complexity, structure and complex cherry and lavender aromas followed by rich berry flavors”. The grapes come from their winery in Angels Camp.
Photo ©Michael Kelly
First on the eyes, a deep and robust color and medium-heavy viscosity. On the nose, berries, leather and spices are the predominate aromas that waft into your senses. But on the palate robust, dense and lively blackberry and blueberry flavors engulf the mouth. It concludes with a velvety texture and very subtle tannins caress the back of the mouth to provide a long-lasting enjoyable tasting.
The current release of 2021 Mineral Wines Syrah, along with other varieties and vintages, can be viewed at www.mineralwines.com and are available by calling Brett directly at 209-743-4100 or ordering online.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was pulled to taste with a Korean beef recipe this evening. A Syrah was chosen to complement the meat/recipe with Syrah having bold and robust dark fruit notes of blackberries and plum. Syrah generally stands up to chuck roast, green onions and soy sauce.
This new recipe for us called for the following ingredients for tonight’s dinner: trimmed chuck roast cut into cubes, cornstarch, garlic powder, onion powder, sesame oil, minced garlic, scallions, cloves of garlic, applesauce, rice vinegar, low sodium soy sauce, gochujang sauce (Korean BBQ sauce) and a modicum of sugar. The dish was garnished with white sesame seeds when served. Accompanied with long and short grain wild rice and sauteed asparagus with mushrooms with garlic. A fresh garden salad with halved cherry tomatoes, bacon, green onions and pepitas also served.
The food and wine pairing was very good with Syrah being a perfect companion to the meal. One note is that next time, the apple sauce would either be halved or not added.
The winery update from Brett:
Photo from Mineral Wines website
Wine grapes have been grown in the Boise area for over 50 years. Most grapes grown in Idaho are in the Snake River Valley. We are now sourcing grapes from the Eagle Foothills.
In 2020, our family purchased a ten-acre parcel in the hills above Boise, in the Eagle Foothills American Viticultural Area. We began making Idaho wines in 2021, with Syrah and Malbec. In 2022, we began making Cabernet Sauvignon, Meritage, Tempranillo, and Petit Verdot. We also made our favorite California wines that year.
We will become the 10th winery within a half-hour drive of nearly 700,000 residents. Wineries here in Idaho are increasing in size and number, and we look forward to contributing to the grape and wine culture.
We are not quite up and running yet. We are thinking, perhaps this summer. Currently, we are in the environmental stage of our wastewater designs, after those are done, we start building.
We make no less than a dozen different varieties, all small production between 40 and 150 cases of each. You will hear him say “I did not spend six years in college to only master a few wines… I worked to master EVERY wine I could make!”
Brett’s style of winemaking focuses on two things: First, EVERY wine must taste as the variety should. Therefore, each wine has to be made in a way that the varietal character speaks loudly. Barbera should NOT taste like Zinfandel. This means that every wine must be made individually. Yeasts, barrels and different vineyards are selected for each variety according to what it will do for the characters of the wine. Many vintners just do not understand that to give wines their individual identity you cannot make them the same way with the same barrels, yeasts, and cellar treatment.
We wish Brett and his family continued success with new vintages going forward.
Sláinte,
Michael Kelly
Gossamer Cellars in Murphys, California – A Recent Visit
Photo from Gossamer Cellar
If you have followed my writings and wine reviews, Gossamer Cellars 419 Main Street in Murphys in the lower foothills has been on my radar for almost ten years. Unique to Gossamer cellars is Gary and Sue Grant, owners with Gary being the winemaker and Sue as the welcoming host in the tasting room. One of the endearing qualities of Gossamer Cellars is Gary’s stride to create all the wines on DeLong’s Wine Grape Varietal Table that resides in the tasting room.
Photo from Gossamer Cellar
This obviously is a monumental task, and Gary continues to find new vineyards and produce new wine yearly. He does produce some stalwart wines year to year, but as a “creative and talented scientist/winemaker” he continues to dabble with many less common grape varieties.
Photo ©Michael Kelly
I recently stopped by the tasting room and spoke with Sue in person and Gary via phone as he was at the winery in San Andreas. Got to taste a few of his new creations and was very impressed with two of them. The first being his 2024 Treixadura white wine from vineyards in the Sierra foothills. Primarily grown in the Vinho Verde region of Portugal and Rias Baixas region in Spain. This wine is noted for its body, citrus and floral notes with acidity that needs to be kept in check. Gary hits the mark on this light, airy and refreshing wine. It is destined to be a great and enjoyable wine with various fish dishes or simply by itself as a warm evening porch pounder.
Photo ©Michael Kelly
The second wine of notable quality was his 2021 “Reed” Charbono from Alta Mesa AVA in the Sacramento region. Charbono is originally from the alpine vineyards of Savoie in eastern France and name was initially known as Bonarda. Its key characteristics are black cherry, plum and spices often with blueberries with soft tannins. Sipping on a pour of this wine, it was love at first sip! Smooth elegance with spice and dry with a lingering finish. This wine again could be a standalone drinker or paired with a wide variety of foods. You might call this wine produced by Gossamer Cellars as a welcoming mat to red wines in their lineup!
Closing, I have often quoted a saying in their boutique tasting room that reads “Adventure may hurt you, but monotony will kill you”. Gary and Sue will never be bored with his quest for new and delicious wines.
Sláinte,
Michael Kelly
2016 LangeTwins Family Winery Cabernet Franc, Miller Vineyard
Background & Winery
Photo from LangeTwins website
One of the first wineries I visited in Lodi many years ago was LangeTwins Family Winery and Vineyards in Acampo at 1525 E Jahant Rd, Acampo, CA. Their tasting room was spacious and filled with knowledgeable and friendly staff. Unique in that their wine offering lineup was extensive with many Italian varieties both common and uncommon which is always appreciated. More later in the winery section.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Photo ©Michael Kelly
This wine captures many of the elements of a solid Cabernet Franc and showcases the “terroir” of the Clarksburg AVA. First on the eyes deep intriguing red coloring with medium-heavy viscosity. On the nose a definite “old world” aroma of dark cherry waft warmly in the senses. On the palate flavors of raspberries and strawberries swirl happily in the mouth. Secondary flavors of subtle pyrazines (bell pepper) and earthiness abound. At the end of each sip, a muscular and structured wine with character are noted. However, it is kept in check with mild and soothing tannins with a smooth finish of juicy fruits with a peppery note.
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
This wine was pulled to match up with a special at Verona18 with our Friday Night Wine & Dine group as I had a preview of the specials. The special I had decided on was a filet mignon with Blue cheese crumbles prepared medium rare. Earlier in the week, I and a few others had an opportunity to do some pre-work with Executive Chef Jaime Alderete and Food & Beverage Manager Edwarda Alderete on the Gourmet Cabernet Franc Dinner to be held April 18th at Copper Valley Golf Club Grandview Room. We spent time tasting various Cabernet Franc wines and tasting tidbits that would show both the wines and foods in the best light. Beaujolais sauce was prepared for a filet mignon steak bites for the gathering. When the special came out, I asked if adding the sauce would be available. What a wonderful treat. The meal also came with large jumbo prawns, mashed potatoes and vegetables.
The meal was delicious and the wine provided enough umph to cut through both the meat and sauce. A very good food and wine pairing. Next time I would ask for the Beaujolais sauce on the side as it was a bit too much yet tasted wonderful.
The Winery
Lange Twins Winery has several wine brands but the LangeTwins label features three skews in their offering. The first is their Single Vineyard series of wine reflecting specific and singular vineyard expressions. This is to highlight their “core competency” of farming to bring out the best characteristics as they state, “of land, the climate, the rootstock, and the farmer’s touch”. Today almost thirty wines are offered on their website including some of my favorites like Aglianico, Petite Sirah, Grüner Veltliner and Nero d’ Avola.
The other two labels are their Reserve, wines that are highly allocated and barrels being hand selected to bring out the highest quality of wine. The third is their Centennial label showcasing their 116-year-old Lewis Vineyard of Zinfandel.
Photo from LangeTwins website
The Lange family started farming in the region as emigrants in Lodi around 1870. Initially focused on watermelons and wheat. Then in the early 1900’s the family purchased a vineyard property. Their heritage and agrarian talents were continually transferred to father and son and bloomed with Randy and Brad Lange working the land and making premium wines.
Photo from LangeTwins website
Today their children all have significant roles in the company’s development and growth as fifth generation Lange family members from Marissa Lange as President of the Winery, Aaron Lange as President of Vineyards, Joseph Lange as International Sales Manager, Philip Lange, Vineyard/Winery Maintenance Director and Kendra Lange as Sustainability Manager. Truly a family affair!
If you are in Lodi and Acampo area, this should be the first winery to stop and visit to get an overall feel of the history, wide-ranging and quality of wines. And their hospitality is first class.
Sláinte,
Michael Kelly
Avellino’s – Always a Crowd Favorite on an Afternoon
Photo from Avellino Website
Avellino’s Italian Market and Wine Bar in Angels Camp, continues to exceed expectations! Located at 1225 S. Main Street, Angels Camp. They provide great imported wines, excellent service, genuine hospitality and scrumptious foods. It is one of our favorite places just to simply relax and enjoy a glass of Italian wine and a few truly Italian tidbits on an afternoon. 98% of all the foods and wines are imported from Italy.
Photo ©Michael Kelly
First up was a delightful and refreshing 2017 Ferretti Brunello di Montalcino DOCG. Brunello di Montalcino is a prestigious Italian wine from south Tuscany. It is produced with 100% Sangiovese grapes around the town of Montalcino. One of the requirements of this highly regulated wine is it must be aged five years after harvest before being released with two years in the barrel. The Riserva version requires six years of aging and at least two years in oak. Brunello di Montalcino key characteristics are high acidity, firm tannins and intense aromas of red cherry, dried herbs and leather. It possesses an engaging vibrant red coloring in the glass and is full bodied. It is aged in Slavonian oak and its structure and aging potential is remarkable.
Photo ©Michael Kelly
While sipping this wine I enjoyed their hearty and delicious freshly made minestrone soup. Almost every vegetable imaginable and a little sausage was used, and the result being an exquisite flavor and treat!
Photo ©Michael Kelly
My wife enjoyed the half charcuterie board with five meats and three cheeses. In addition, we ordered a baguette with a dipping sauce of Italian oil, balsamic vinegar and garlic. For more details on the market and wine bar you can read a previous story written at:
All the items on the board were imported meats and cheeses from Italy. Glad only a half board was ordered. A full board includes the following: prosciutto di Parma, Mortadella con pistachio, Coppa Stagionata (season Coppa), Salame con Finocchio (with fennel), Salame Picante (spicy), Taleggio, Pecorino Toscano and fresh Mozzarella cheeses. Served with the fresh baguette was fig jam, pickled vegetables, spicy olives, hot honey and semi-dried cherry tomatoes.
There are very few places that take you back to Italy like Avellino’s! Not only a crowd favorite but one of ours also!
Saluti,
Michael Kelly