{"id":22051,"date":"2021-02-14T20:05:20","date_gmt":"2021-02-15T03:05:20","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=22051"},"modified":"2021-02-14T20:05:20","modified_gmt":"2021-02-15T03:05:20","slug":"napa-valley-meets-siciliy-with-italian-chefs-newest-wine-selection","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-wine-products\/napa-valley-meets-siciliy-with-italian-chefs-newest-wine-selection","title":{"rendered":"Napa Valley Meets Siciliy with Italian Chef\u2019s Newest Wine Selection"},"content":{"rendered":"\n<figure class=\"wp-block-gallery aligncenter columns-2 is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\"><ul class=\"blocks-gallery-grid\"><li class=\"blocks-gallery-item\"><figure><img  loading=\"lazy\"  decoding=\"async\"  width=\"683\"  height=\"1024\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-id=\"22053\"  data-link=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=22053\"  class=\"wp-image-22053 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 683px) 100vw, 683px\"  data-pk-src=\"http:\/\/arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/Photo-Feb-10-12-14-40-PM-1-683x1024.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142733\/Photo-Feb-10-12-14-40-PM-1-683x1024.jpg 683w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142733\/Photo-Feb-10-12-14-40-PM-1-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142733\/Photo-Feb-10-12-14-40-PM-1-768x1152.jpg 768w, 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class=\"blocks-gallery-item\"><figure><img  loading=\"lazy\"  decoding=\"async\"  width=\"683\"  height=\"1024\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAAEAAAABAQMAAAAl21bKAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAApJREFUCNdjYAAAAAIAAeIhvDMAAAAASUVORK5CYII=\"  alt=\"\"  data-id=\"22054\"  data-full-url=\"http:\/\/arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/Photo-Feb-10-1-47-04-PM.jpg\"  data-link=\"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?attachment_id=22054\"  class=\"wp-image-22054 pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 683px) 100vw, 683px\"  data-pk-src=\"http:\/\/arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/Photo-Feb-10-1-47-04-PM-683x1024.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-683x1024.jpg 683w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-200x300.jpg 200w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-768x1152.jpg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-380x570.jpg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-800x1200.jpg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-80x120.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-53x80.jpg 53w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-73x109.jpg 73w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM-750x1125.jpg 750w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2021\/02\/20142743\/Photo-Feb-10-1-47-04-PM.jpg 1000w\" ><\/figure><\/li><\/ul><\/figure>\n\n\n<p>Hospitality visionary and executive chef Joey Maggiore will debut his hand-crafted Cabernet Sauvignon this weekend at all The Sicilian Butcher locations. This launch introduces the first wine in his new private selection line that contains both red and white wines. <\/p>\n\n\n<p>The line is expected to roll out first at The Maggiore Group restaurants, Tomaso\u2019s, The Sicilian Butcher, and Hash Kitchen, before expanding to select retailers.\u00a0<\/p>\n\n\n<p>Grown and bottled by Andrew Geoffrey Vineyards in Napa, California, Chef Joey\u2019s Cabernet Sauvignon is aged for 20 months in 100% French oak barrels. The wine contains a blend of 96.8% Cabernet Sauvignon, 2.2% Cabernet Franc and 1% Petit Verdot \u2014 giving the wine strong aromatic and flavor components of dark fruits, vanilla, mocha, and black pepper. <\/p>\n\n\n<p>Currently, the first wine from the label is only available at The Sicilian Butcher for customers <strong>dining in<\/strong> for $50 a bottle.\u00a0<\/p>\n\n\n<p>There will be three domestic wines under the label: the Cabernet, a Chardonnay, a Pinot Noir. For the production of the remaining wines, Maggiore partnered with 12 Italy-based wineries\u2013 paying homage to his Italian roots and commitment to giving customers an authentic Italian fine dining experience. <\/p>\n\n\n<p>Individual wines from the line and their retail prices will be announced from now until May. The line is expected to contain red, white, sparkling, and dessert wines.\u00a0<\/p>\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\"><p>Growing up in a big Sicilian family, great wine was always a staple in our home. My dad really loved wine, and I know he\u2019d be just as excited as I am to see this wine line finally shared with the community. <br \/><br \/>We\u2019ve partnered with some of the best wineries in the world to create unique blends that I\u2019m very proud to have my name on.<\/p><cite><br \/>\u2013 Chef Joey Maggiore<\/cite><\/blockquote>\n\n\n<p>Paired with the launch of his wine line, Maggiore will release a line of olive oils from Sicily in both 500mL and 250 mL bottles. He will also curate specialty items with fresh Sicilian ingredients including olives cured in oil and vinegar, bruschetta toppings, tomatoes, and ready-made sauces.\u00a0<\/p>\n\n\n<p><strong>For more information please visit <a href=\"http:\/\/www.thesicilianbutcher.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.TheSicilianButcher.com<\/a> and <a href=\"http:\/\/www.joeymaggiore.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.JoeyMaggiore.com<\/a>.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"Restaurateur and Executive Chef Joey Maggiore launches his private selection of hand-crafted red and white wines. \n","protected":false},"author":9,"featured_media":22055,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3],"tags":[2840,4971,7334,12688,14527],"class_list":{"0":"post-22051","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-wine-products","8":"tag-chef-joey-maggiore","9":"tag-featured","10":"tag-joey-maggiore","11":"tag-sicilian-butcher","12":"tag-the-maggiore-group","13":"cs-entry","14":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Napa Valley Meets Siciliy with Italian Chef\u2019s Newest Wine Selection<\/title>\n<meta name=\"description\" content=\"Restaurateur and 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