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MARIANI’S Virtual
Gourmet MAY 3, 2026 NEWSLETTER Founded in 1996![]() "Abbott and Costello in the Navy" (1941)
❖❖❖
THE DOLLAR MAY BE
WEAK,
THE BISON CHAPTER TWENTY By John Mariani NOTES FROM THE WINE CELLAR MY ANNUAL ROSÉ REPORT, PART ONE By John Mariani ❖❖❖
THE
DOLLAR MAY BE WEAK, By John
Mariani
Imagine eating at one
of the best and oldest trattorias in Rome
and paying just €12 for spaghetti
all’amatriciana, €15 for saltimbocca
alla romana and €10 for a pizza
margherita. If those sound like prices
from the 1990s, think again: Those are the
Frankly, I don’t know how they do
it––maybe they all own the buildings––but
despite the swing in the value of the US
dollar, you can still eat sumptuously at very
little cost. Add in a bottle
But it’s not just in Italy that you
find such low prices. In Eastern European
countries like Hungary, Poland, Croatia and
others prices are amazingly low. In Budapest
you can nosh your way through the dozens of
food stalls at the Central Market (right) at Fővám
Square, built in 1897, now sprawling over
11,000 square feet on two floors, for a few
dollars. Across the river you can feast on
Hungarian comfort food at Pest-Buda
on traditional dishes like chicken paprikash
with buttered
noodles for $22, goulash for $20 and apple
strudel for $11.50.
Throughout France the bistros and
brasseries cater largely to the locals, who
expect excellent French cuisine at reasonable
prices. In Strasbourg every traditional
restaurant serves choucroute garni––a
huge portion of sausages, sauerkraut and
potatoes––and typical is the one at Le
Tire-Bouchon, where it sells for €24.
The same is true in Paris where the
average Parisian rarely dines at the haute
cuisine level restaurants frequented by
tourists. At Le P’tit Bistro onion
soup is €13 and boeuf bourguignon €23. On
Montparnasse the brasseries like La
Rotonde, La Coupole, Le Dome and Le
Select compete with each other and
balance their menu prices accordingly. At La
Coupole you can share a dozen oysters
for €29.50, Burgundy snails for €12.50 and
beef tartare for €19.50.
Again,
I remind you that these prices include tax and
service so there’s no need to add a 20% tip.
So, while it’s true that you can eat at
three-star restaurants in Europe for €400 per
person, some of the best food in big and small
cities on the continent are easily found for
one-eighth that price.
❖❖❖
THE BISON By John Mariani ![]()
Donald Trump, Melania Knauss,
Jeffrey Epstein and Ghislaine
Maxwell
CHAPTER TWENTY
“So, what you going to do now,
Greco? Try to beat me up out in the open
on a street in Calle Ocho? Not a smart
thing to do.”
❖❖❖ NOTES FROM
THE WINE CELLAR
MY ANNUAL ROSÉ REPORT,
PART ONE By John Mariani ![]() Funny thing about rosés: Nobody
really ever speaks about vintages the way they
do about red and white wines. And for the most
part wine writers rarely speak about rosés at
all until springtime, when rosés
sprout like, well, roses. So, here is my annual
rosé report. First of
all, as for those vintages, they matter little
because winemakers do not use their best red
grapes for their rosés. Depending on the region,
which is usually in a warm climate, a rose might
be made with Grenache, Syrah, Malbec, Cinsault and
Mourvèdre in France; Zinfandel in California; and
Negroamaro, Primitivo, Cerasuolo d’Abruzzo,
Corvina and Nerello Mascalese in Italy. Second,
there are at least four ways to make a rosé: 1.
Maceration of the skins and seeds, as with red
wines but not leaving them on the lees very long ;
2. The Saignée (“bleeding”)
method, which is a by-product
of making red wine in which the grapes macerate
for 48 hours, then the juice is drained
from the bottom of the tank to create a rosé darker
in colour and fuller in body; 3. In direct pressing the grapes
are crushed and pressed in the same way as white
wines, so you get a pale rosé and light body with
good fruit. 4. As of 2009,
the European Union has allowed blends
of red and white wine to be called "rosé.” In
Champagne white Chardonnay blended with red Pinot
Noir has long been standard. I have never had a
problem drinking rosés year-round, but in spring
and summer they are so bountiful as to make them a
good aperitif as well as with dishes with light
flavors, like fish and poultry. Some rosés are too
sweet, others too dry, and there is an increasing
number of non-Champagne sparkling roses worth
trying. Prices have been creeping up, though.
VENTESSA
PINOT GRIGIO ROSÉ 2024 ($11). A unusual rosé from
Trentino in Northern Italy, made from Pinot Grigio
grapes, usually made into white wine. But the
varietal (a relative of Pinot Noir) actually
has a reddish hue, so this rose gives somewhat
more citrus
fruit and aroma, with just 9% alcohol. It’s quite
a buy. ALMA ROSA
VIN GRIS OF PINOT NOIR, SANTA RITA HILLS 2025
($40). As noted above, Pinot Grigio, or Pinot
Gris, is derived from Pinot Noir, and with this
California beauty, the grape clusters are pressed
with no skin contact, left to settle for 48 hours
then racked off into stainless steel for
fermentation, emerging at a bold 13% alcohol. DEMETRIA ESTATE
ROSÉ 2025 ($35). Grown in California’s Santa Ynez
Valley, Grenache is widely planted there on high
elevation hillsides. A bit of Counoise and
Cinsault are added to the pressing the aged for
six months in stainless steel and neutral oak that
adds an underpinning of flavor to add to the nuances
of fruit and bouquet.
COPAIN LES VOISINS
ROSÉ 2024
($38). A Mendocino offering of 100% Pinot Noir
grapes, this is for those who like a dry style
rose with good acidity. Pair it with smoked salmon
or mild cheeses. ❖❖❖ "At some point within this text, I will reveal to you what—after 555 responses, 13,000 miles of travel, and months of monomaniacal research—I have determined to be the best free restaurant bread in America."––Caty Reader, The Atlantic (May 2026). ❖❖❖ Any of John Mariani's books below may be ordered from amazon.com. The Hound in Heaven
(21st Century Lion Books) is a novella, and
for anyone who loves dogs, Christmas, romance,
inspiration, even the supernatural, I hope you'll find
this to be a treasured favorite. The story
concerns how, after a New England teacher, his wife and
their two daughters adopt a stray puppy found in their
barn in northern Maine, their lives seem full of promise.
But when tragedy strikes, their wonderful dog Lazarus and
the spirit of Christmas are the only things that may bring
his master back from the edge of despair. WATCH THE VIDEO! “What a huge surprise turn this story took! I was completely stunned! I truly enjoyed this book and its message.” – Actress Ali MacGraw “He had me at Page One. The amount of heart, human insight, soul searching, and deft literary strength that John Mariani pours into this airtight novella is vertigo-inducing. Perhaps ‘wow’ would be the best comment.” – James Dalessandro, author of Bohemian Heart and 1906. “John Mariani’s Hound in Heaven starts with a well-painted portrayal of an American family, along with the requisite dog. A surprise event flips the action of the novel and captures us for a voyage leading to a hopeful and heart-warming message. A page turning, one sitting read, it’s the perfect antidote for the winter and promotion of holiday celebration.” – Ann Pearlman, author of The Christmas Cookie Club and A Gift for my Sister. “John Mariani’s concise, achingly beautiful novella pulls a literary rabbit out of a hat – a mash-up of the cosmic and the intimate, the tragic and the heart-warming – a Christmas tale for all ages, and all faiths. Read it to your children, read it to yourself… but read it. Early and often. Highly recommended.” – Jay Bonansinga, New York Times bestselling author of Pinkerton’s War, The Sinking of The Eastland, and The Walking Dead: The Road To Woodbury. “Amazing things happen when you open your heart to an animal. The Hound in Heaven delivers a powerful story of healing that is forged in the spiritual relationship between a man and his best friend. The book brings a message of hope that can enrich our images of family, love, and loss.” – Dr. Barbara Royal, author of The Royal Treatment. ❖❖❖
MARIANI'S VIRTUAL GOURMET
NEWSLETTER is published weekly. Publisher: John Mariani. Editor: Walter Bagley. Contributing Writers: Christopher
Mariani, Misha Mariani, John A. Curtas, Gerry Dawes, Geoff Kalish.
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