Johnny Cataneo and his wife Melissa suggested that Michele and I join them for lunch at Corto, an Italian restaurant that they had recently discovered in Jersey City, New Jersey. It’s not far from where we live in Manhattan, but Johnny and Melissa were kind enough to pick us up and drive us there.
It’s easy to walk right past the simple storefront entrance to Corto, but inside it was inviting and cozy with an open kitchen at the rear of the dining room. We decided to sit outside in the large garden, which was quiet, shaded, and cool, thanks to some well placed giant fans.
We started with a selection of three artisanal salumi and three cheeses.
Bolle Di Borro Rosè Metodo Classico Brut 2016 IL Borro made from 100% Sangiovese. Fermentation takes place in steel vats and the wine remains on the lees for 60 months. The wine was light pink tending to onion peel in color. The wine had hints of strawberry, raspberry, peach and a touch of citrus. When we first opened the wine it was too warm but once it was chilled it was drinking very nicely.
We also shared two pates: one was made with mortadella and the other chicken liver. Both were served with the Sardinian flat bread, carta da musica and pickled rhubarb.
Brunello Di Montalcino 2019 Fanti made from 100% Sangiovese from a 10 hectare vineyard with 21 to 31 year-old vines at 150 to 420 meters. The soil is rich is schist and galestro. Manual harvest from the middle of September to the first week of October. Fermentation is in stainless steel tanks at a controlled temperature. The wine is aged for 24 months, 50% in barriques of 225 liters and in big oak barrels of 30 hl. After 4 months of aging in the bottle the wine is released. The wine has hints cherries, currents, plum a touch of cedar and a note of violets. The wine was very enjoyable but it will improve with a few more years of aging.
Rigatoni sauced with Bianco di Napoli tomatoes, pancetta, Calabrian chili, basil, mint and pecorino Tommaso.
Lumache sauced with smoked eggplant, sweet sausage, nduja and pecorino Romano.
Roasted fish with local Jersey corn, tomatoes and shishito peppers
We shared Ricotta Cheesecake with Blueberry Sauce and a moist Chocolate Cake.
Here I am taking a picture of the wine. Unfortunately, the photo did not come out!
Feudo Montoni Passito Bianco Terre Siciliani made from Grillo and Catarratto grapes which are sun-dried. Vineyards are located at 700 meters with an east exposure. The soil is rocky, sandy and rich in iron. Vineyards are 35 to 55 years old and there are 2,600 vines per hectare using vertical and bush vine training systems. The slow fermentation process is aided by the gradual addition of sun dried grapes. This gives the wine a rich concentrated flavor. It is aged in wood barrels for 7 months and in bottle for 12 months. The wine has hints of apricot, candied orange peel, ripe figs and toasted hazelnut and a touch of honey. It has a rich sweetness while maintaining a refreshing acidity.
Corto offers delicious food and BYOB in an inviting setting. What more can you ask!